1013. 
new-yorx::^ 
741 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurements de¬ 
sired. 
The first group shows 7837 girl’s dress, 
8 to 14 years. 7854 girl’s tucked dress, 
10 to 14 years. 7822 girl’s coat, with 
deep tucks, 8 to 14 years. 7S4G girl’s 
dress, 4 to S years. 7708 four-piece skirt, 
22 to 32 waist. 
The second group includes 7832 blouse 
with body and sleeves in one, 34 to 42 
bust. 7855 shirt waist or blouse, 34 to 
44 bust, 7839 house gown or nurses cos¬ 
tume, 34 to 40 bust, 7824 two-piece 
draped skirt, 22 to 32 waist, 7815 four- 
piece skirt, 22 to 32 waist. Price of 
each pattern, 10 cents. 
Two Apple Pies. 
The beginning of the prime apple pie 
is, of course, in the choice of material. 
At our house Red Astraehan leads the 
list, with Pall Pippin a close second and 
Paid win and Greening lengthening the 
season till in Spring apple pies give 
place to those of canned ininee or fresh 
rhubarb. Pies vary as widely as do 
the faces of the women who make them, 
and if you like stewed apple placed be¬ 
tween crusts no one should unsettle you 
in the preference. But at our table such 
apple pie is not counted the real thing. 
Apple, sugar and spice must all be 
baked to jellied richness between pastry 
to have the acceptable flavor. And not 
a seed pip must be left In when the apple 
is pared and slieed. As u child I always 
i' fused apple pie lest I come upon one 
of those sharp little husks. We like 
•he pie heaped with apple in a rather 
«leep pie plate, and a full cup, or more, 
'• sugar is the allowance. Into the 
s ugar is stirred two level tablespoons of 
THE) RtJRAb 
flour and a quarter teaspooaful of cin¬ 
namon with a wee pinch of salt. These, 
all mixed and blended smooth, are scat¬ 
tered over the layers of sliced apple as 
they are placed in the under crust. Nut¬ 
meg is grated over the top. To cement 
the top crust closely about the sides is, 
of course, very important, but it can be 
done so that not a drop of the juice will 
escape. Our way is to wet with milk 
the edges of the lower crust on both 
upper and under side. The upper crust 
is allowed to extend a half inch all 
around, and is folded uown outside the 
lower one and both are pinched to stand 
upright in a fluted line. Two tiny round 
vent holes have been cut in the upper 
crust, and into these standing flues made 
of rolled-up letter paper are put until 
the pie is baked. A full hour in a steady 
oven is not too long to give the apple 
the jellied character liked. If the pie 
threatens becoming too brown in less 
time cover with a piece of heavy paper. 
Such pies are good as long as they 
keep. For the baking day’s dessert we 
usually make a one-crusted pie to be 
eaten warm. Plenty of sliced apple is 
heaped directly into a pie plate and a 
crust without vent holes or markings is 
laid over and trimmed to the size of the 
plate. When baked the crust is care¬ 
fully lifted oil the moment it comes from 
the oven and an egg broken Into the 
steaming hot apple, which cooks the egg 
as it is beaten in. A cupful of sugar is 
then stirred in and the whole turned 
out on to the inverted crust. A grating 
of nutmeg over the top is the only spice 
used. The egg not only adds to the rich¬ 
ness of the pie, but acts as thickening to 
correct the too abundant juice of the hot 
apple. We like to make this pie last, 
using the bits of crust trimmed from 
the others. As these have to be worked 
over, they are less tender and the crust 
will be the easier to lift without break¬ 
ing. 
Many are the things which the farmer’s 
wife goes without for lack of money, but 
in materials for her cooking she is often 
rather a spendthrift. Perhaps she has 
the right to have the best in some line. 
In one household I know of the rendered- 
out fat from poultry was always turned 
into the soap-grease pail. Yet tliei’e is 
no better way to have tender pie crust 
than by using this same clean, yellow oil. 
After the lard has been chopped into the 
flour and before adding the necessary 
water pour a little of the hen fat about 
in the flour and proceed as usual. Per¬ 
haps a tablespoonful for each crust is 
enough to venture. Less water will be 
needed, the crust will work easier and 
the family will be likely to praise your 
pastry. pattie ltmajt. 
Sticky Jelly Glasses; Kippered 
Herring. 
Can you tell me what will prevent the 
jelly glasses from becoming sticky on 
the outside? Melted paraffin is poured 
over top of jelly when made, but in a 
short time the juice will be running down 
side of tumbler no matter how stiff the 
jelly is. 
(’an anyone tell me how to prepare 
kippered herring in the home for home 
use? 
A query was in your paper last Sum¬ 
mer about canning chicken. I put up 
several jars last summer and had good 
luck with it. I put a jar into several 
of the fairs last fall and took first prize. 
Shull do more this Summer and offer it 
for sale. a. n. r.. 
1. If the glasses are filled quite full 
the addition of the paraffin is likely to 
cause syrup to ooze over the edge, and 
when this once begins the viscid sub¬ 
stance seems to form a siphon that con¬ 
tinues the overflow. We have had no 
trouble where there was room for the 
paraffin, and where it was not put on 
until the jelly was hardened. 
2. We are not quite clear whether 
the kippered herring is to be prepared 
for immediate use, or whether it is to 
be canned. For present use, we pre¬ 
pare it as follows: Cleanse and wash 
the fish, removing head and gills, and 
lay in an earthen jar or deep baker, 
strewing over each layer of fish a few 
thin slices of onions, some pepper corns, 
a few mustard seeds, salt, and any herbs 
or other flavoring liked. A bit of lemon 
peel, red pepper, bay leaf, sage, parsley, 
thyme or tarragon may be used. Dilute 
vinegar with one-third its quantity of 
water, pour over enough to cover the 
fish, cover with a lid, aud bake in the 
oven four to six hours. Serve cold. The 
bones are softened or dissolved, and the 
fish spicily flavored. Shad, cut into 
W"'en you write advertisers Mention The 
thick slices, is very nice cooked in this : 
way, also mackerel. 
Canning fish is rather a difficult thing 
under ordinary domestic conditions, as it 
requires a temperature of 240 degrees, 
so open-kettle cooking will not answer. | 
This difficulty is overcome by processing 
the jars in an oven heated to 240 degrees, 
first putting a piece of asbestos on the 
bottom of the oven to stand the jars on. 
The fish must be perfectly fresh—it 
must be remembered that the rapid de¬ 
cay of fish develops dangerous ptomaines. 
For canning kippered herring, after 
dressing the fish and removing head and 
gills, plunge for 45 minutes into cold 
brine containing 25 per cent. salt. Re- | 
move from brine, drain, and put into glass 
jars, adding spices or seasonings as 
above, but no salt. Fill up with vinegar, 
diluted with one-third boiled water, close 
jars without sealing tight, and process 
in the oven five minutes for each pound of 
fish ; seal tight and store in a cool, dark 
place. 
Another method of canning sea fish 
is to cleanse and trim, cut in slices, re¬ 
jecting the rib bones, season as before, 
and then, instead of using diluted vinegar, 
run in as much hot melted butter as 
the can will hold. Process in the cans 
at a temperature of 240 degrees, 10 
minutes for each pound of fish. 
Two Favorites. 
Hermits.—One and one-half cups 
brown sugar, one cup of shortening, three 
eggs, one scant cup of buttermilk (or 
sour milk) one teaspoonful of soda, one 
cup of raisins, one-half cup of chopped 
nuts, two cups of flour, a little salt, and 
spices to taste. Drop from the spoon j 
and bake rather slowly, as they scorch | 
easily. 
Dainty Sandwiches.—Use equal parts 
of chopped nuts, dates, and raisins, 
moistened with grape juice. < 
MltS. C. S. II. ( 
( 
Bran Biscuits.—I notice in your 
sue of March 15 a request for bran reci¬ 
pes. I have one for biscuit, which is as 
follows: 2% cups of bran ; y* cup wheat 
flour, oue cup sour milk; y 2 teaspoon 
soda; one large spoonful of butter; one 
or two tablespoonfuls molasses, as de¬ 
sired. salt. Bake in gem pans one-half 
hour or more. c. l. t. 
Cranberry Tapioca. Soak one cup of 
tapioca in cold water over night. Place 
on the fire after adding one quart of 
boiling water. When boiling add two 
teacups sugar and one quart cranberries. 
Boil 20 minutes. Serve very cold with 
cream or sugar. 
R. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
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