1913. 
THE) RURAt> NEW-YORKER 
18 1 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurements 
desired. 
The first group shows 7689 gathered 
blouse, 34 to 40 bust. With yoke and 
sleeves in one, with or without frills. 
7691 blouse with Robespierre collar, 34 
to 42 bust. 7680 semi-fitting coat, 36 
to 46 bust. 7685 two piece skirt, 22 to 
32 waist. 7708 four-piece skirt, 22 to 
32 waist. 
The second group includes 7383 fanev 
blouse, 34 to 42 bust. 7625 fancy eve¬ 
ning waist, 34 to 42 bust. 7693 draped 
coat, small 34 or 36, medium 38 or 40, 
large 42 or 44 bust. 7213 semi-princesse 
dress for misses and small women, 14, 
16 and 18 years. 7696 semi-princesse 
dress for misses and small women, 16 
and 18 years. Price of each pattern, 10 
cents. 
Chocolate Creams. 
Could you give a recipe for a cream 
filling for a chocolate coating? o. L. 
Many home candy makers use an un¬ 
cooked fondant made by stirring con¬ 
fectioner’s sugar into white of egg un¬ 
til a suitable paste is formed, which is 
molded into little balls or cones, and 
dipped into melted chocolate. We pre¬ 
fer, however, the cooked fondant made 
as follows: To one-half pound of gran¬ 
ulated sugar add a gill of water; let it 
stand an hour, or until the sugar is well 
soaked with water. Set it over a hot 
ire and stir until the candy begins to 
boil. As soon as it shows signs of boil¬ 
ing stop stirring at once, or it will 
granulate. Allow it to boil four to six 
minutes; then test it by dropping a lit¬ 
tle into cold water. If it forms a soft 
ball it has boiled long enough; if left 
longer it will form hard taffv instead of 
fondant. Take it off the stove at once, 
and pour into a large pan which has 
been sprinkled with cold water. Do 
not shake or jolt the candy, or it will 
grain. When it is almost cold, beat and 
stir it with a large spoon until a white 
creamy mass is formed and it com¬ 
mences to harden; then knead it with the 
hands until it is a smooth mass. The 
first attempt at fondant may not be suc¬ 
cessful; a great deal of practice is re¬ 
quired. It should be tested often when 
boiling, as the ball stage is quickly 
passed. If not boiled long enough it 
will remain soft; a little water may be 
added and it may be boiled over again. 
Work the fondant with the hands un¬ 
til it becomes soft. Then work in flav¬ 
oring, half teaspoonful vanilla extract 
to half pound of fondant. Roll it into 
little balls or pyramids, place on waxed 
paper, and leave in a cool dry place for 
three hours, after which they may be 
dipped. 
Put half a pound of sweetened choc¬ 
olate into a saucepan, and stand this in 
a dish of boiling water. When melted 
mix in a little white of egg, just enough 
to make a smooth thick paste. Rub a 
little melted butter on the candy dipper 
to avoid sticking, then dip; it must be 
done quickly. If the chocolate becomes 
cool while dipping heat it again. When 
dipping is finished, stand the candies on 
waxed paper for 25 minutes or more to 
become dry. 
Salt Rising Bread. 
Bread is one of the essentials of life, 
and a great deal depends on the mak¬ 
ing and baking. When we first began 
housekeeping I made yeast bread, and 
had very good luck, but a man we had 
working for us by the month said to 
me one day: “I would be satisfied to 
eat bread and milk for supper,” so 
thinking it would be quite a “snap,” I 
suggested the idea to my husband. He 
said, “If you will learn to make salt 
rising bread, I will eat bread and milk 
for supper.” He did not say “like 
Mother makes,” but she did, so there 
was a chance for me to learn. Of course 
I had an occasional failure, but as prac¬ 
tice makes perfect I kept at it, and now 
I would not take the back seat for any¬ 
one on making salt-rising bread, not 
even Mother. Not many people make it 
now, so I have numerous calls for this 
kind of bread for church r " suppers etc. 
When I first began to make this bread 
I used cornmeal and scalded milk for 
a starter, but think I have a better 
way now, and will give the recipe. This 
was not original with me; I took it out 
of a cook book made up and sold by 
members of a club in our town, the 
proceeds going to the public library. 
The first yeast has to be started the 
day before you want to bake. I set 
it at noon and then it is ready early in 
the morning—if kept warm. 
Yeast.—One large potato, two round¬ 
ing tablespoons flour, one teaspoon 
sugar, one-eighth teaspoon each of salt, 
soda and ginger and one cup boiling 
water. Stir it well, so it will not be 
lumpy. For the sponge put one cup 
of boiling water in a quart bowl and 
cool with milk (water can be used) 
until lukewarm, then stir in flour till 
it is a stiff batter, then add the yeast, 
let rise again. 
Dough.—I use an eight-quart stew 
kettle for the dough; put in two full 
sifters of flour (more flour can be used 
acording to the number of loaves 
wanted) in the center. I scald about 
two cups of flour, then cool with milk, 
mixing thoroughly the milk and 
scalded flour. Add a teaspoon salt, 
then put in the sponge. Let this rise 
again, then put in loaves and let rise. 
When the dough is light enough for 
loaves I take out a cupful and save 
as a starter for the next baking. If 
you bake two or three times a week 
and save some each time it will be all 
right for a month without making fresh 
yeast, especially in cool weather. A 
teaspoon of soda needs to be added to 
the dough saved when starting bread. 
This amount makes about four loaves. 
If you are fortunate enough to have a 
range the hot closet around the pipe 
is an ideal place to let it rise. 
HOUSEWIFE. 
Nut-Bread.— 2J4 cups white flour; 
2 Vi level teaspoonfuls of baking pow¬ 
der; y 2 cup sugar; ^ cup English wal¬ 
nuts chopped or cut fine; one egg, and 
one cup milk. Put in oven immediately 
and bake about 45 minutes. 
MRS. B. B. N. 
Allcock’s 
PLASTERS 
For Coughs and Colds put 
one on chest and another be¬ 
tween shoulder blades. It 
breaks up the congestion (the 
cause of colds) before it can 
reach the lungs. 
Allcock^ Lotion 
—Rubs right in. 
Something new and good. For 
rubbing where it is inconvenient to 
put a plaster. Wonderful in cases 
of croup, whooping cough and all 
local pains. Guaranteed to be an 
A-l Liniment. Price 50c. a bottle. 
Send 5 two cent stamps for sample bottle. 
ALLCOCK M’F’G CO„ 274 Canal St., N. Y. 
Constipation , Biliousness, Indigestion , etc. 
Brandreths Pills 
Entirely Vegetable. 
FARM FENGE 
41 INCHES HIGH 
100 other styles of 
Farm, Poultry and 
Lawn Fencing direct 
from factory at save-the- 
dealer’s-profit-prices. Our 
large catalog is free. 
■'EITSELMAN BEOS. Box 230 
CENTS 
ROD 
That's where the 
Victor-Victroia 
is pre-eminent 
You might be able to build a cabinet that out¬ 
wardly would resemble a Victor-Victroia. You 
might even copy the inside construction and details, 
if they were not protected by patents. But there is no 
copying the superior Victor-Victroia tone-quality. 
That represents years of patient experiment— 
with various woods, with different proportions, with 
numerous vibratory surfaces—and it is simply as¬ 
tonishing how slight a variation in size, in shape, in 
position, seriously affects the pure tone quality. 
No, the Victor-Victroia tone can’tbe equaled! 
Even though the eye could take in every detail 
of construction, there is still that same inde¬ 
scribable “something” which makes the Strad- 
ivarius supreme among violins, which gives to 
the Victor-Victroia the wonderfully sweet, 
clear and mellow tone that has established this 
instrument as pre-eminent in tone quality. 
Hear the Victor-Victroia today at the nearest Victor 
dealer’s—you’ll spend a delightful half-hour and come away 
with a greater love for music and 
a more thorough appreciation of 
this superb instrument. 
Write for the handsome Victor cat¬ 
alogs, showing the different styles of 
instruments and portraits of the world’s 
greatest artists who make records only 
for the Victor. 
Victor Talking Machine Co., Camden, N. J. 
Berliner Gramophone Co., Montreal, Canadian Distributors. 
Always use Victor Machines with Victor Records 
and Victor Needles— tjie_combination. There 
is no other way to get the unequaled Victor tone. 
Victor-Victroia IV, $15 
Oak 
Victor-Victroia XVI, $200 
Mahogany or ly quartered oak 
Other styles $25 to $150 
