THE RURAL NEW-YORKER 
11G3 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurements de¬ 
sired. 
The first group shows 7999 fancy 
draped coat, 34 to 42 bust. S019 tucked 
blouse for misses and small women, 16 
and 18 years. 8015 semi-princess gown, 
34 to 42 bust. 8014 two-piece draped 
skirt, 22 to SO waist. 7812 child’s dress, 
2 to 6 years. 
The second group includes 7993A 
tucked yoke blouse, 34 to 42 bust. 7779 
plain blouse or shirt waist, 34 to 44 bust. 
7953 belted coat for misses and small 
women, 14, 16 and 18 years. 7800 two 
or four-piece skirt for misses and small 
women, 14. 16 and 18 years. 8010 deep 
yoke skirt for misses and small women, 
1 ( > and 18 years. 7546 five gored skirt 
for misses and small women, 14, 16 and 
18 years. Price of each pattern 10 cents. 
Oiled Pickles; Tomato Sweet Pickles. 
I find in “Practical Cooking and Serv¬ 
ing by Janet McKenzie llill, a recipe 
for olive oil pickle, also one for green to¬ 
mato sweet pickle, which might help Mrs. 
C- E. T. on page 1069. She might change 
the sliced cucumbers for sliced tomatoes, 
and whole green tomatoes for sliced ones. 
1 am going to try the whole green tomato 
sweet pickle. 
rilive Oil Pickles.—Cover four quarts 
of sliced cucumbers with boiling hot 
water and when cold drain and cover with 
a weak brine. Let stand over night. In 
the morning drain. Then add: y> tea¬ 
spoonful cloves; % teaspoonful allspice; 
1/2 teuspoonf ul celery seed; 2 teaspoon- 
f'ds cinnamon; *4 cup olive oil; *4 cup 
sugar; (4 cup mustard seed; 1 dozen 
onions; Cold vinegar enough to cover 
thoroughly. Mix well and can. 
Green Tomato Sweet Pickle.—Remove 
a thin slice from the blossom ends and 
the hard portion around the stems of one 
peck of tomatoes. Slice the tomatoes, 
sprinkle with one cup of salt and set 
aside over night. In the morning, drain 
and boil fifteen minutes in two quarts of 
boiling water and one quart of vinegar; 
then drain again. Cook, together, ten 
minutes, one gallon of cider vinegar, two 
pounds of sugar (less sugar may be 
used if desired), three red pepper pods 
cut in strips, one tablespoonful of white 
mustard seed, whole, and one cup of cin¬ 
namon bark, ginger root, mace, and whole 
cloves, mixed in such proportions as are 
desired. Add the tomato and simmer 
gently nearly one hour, stirring occasion¬ 
ally. Remove the spices, which, with the 
exception of the red pepper that is to be 
left in the pickle, have been tied in a 
muslin bag, and store in fruit jars. Let 
the syrup completely cover the slices of 
tomato. These recipes have been copied 
just as they are given in the cook book. 
I think the crystals forming in grape 
jelly may be cream of tartar, and I do 
not think there can be any help for it. I 
make grape jelly, sauce, preserves, grape 
juice and grape catsup, and it all has 
some of those cream of tartar crystals in 
it. I made some grape jelly this week 
for a customer, but I only make it as it 
is ordered. I strain and bottle the juice 
and make the jelly as needed. What 
crystals form in the juice can be strained 
out when put on to boil. It doesn’t seem 
as if they formed in the juice as thickly 
as they do in sauce and jelly. I have 
two tumblers left over from last year 
which are quite thick with crystals. I 
have heard that a few apples cut up and 
added to the grapes when boiling would 
help but I could not see that did any 
good. ANNA D. LOVERING. 
Peanut Roast. 
The recipes given for meat substitutes 
in a recent issue were fine, and I want 
to add mine, a little different from the 
others, and equally good. Toast and dry 
one pint of stale bread crumbs in the 
oven till slightly browned. Mix one cup 
peanut butter with one cup milk, adding 
the milk in small quantities to the but¬ 
ter, and mixing to a cream; add two w r ell- 
beaten eggs, one cup hot mashed potato, 
the toasted crumbs run through the food 
chopper with one medium-sized onion or 
one tcaspoonful onion extract, one-half 
teaspoon sage, one-half teaspoon parsley 
or Summer savory, one-quarter teaspoon 
salt. Mix thoroughly and turn into but¬ 
tered square bread pan and bake one hour 
in hot oven. To remove from tin, turn 
wrong side up on a platter, lay a cold wet 
towel on bottom of tin and let stand two 
or three minutes. The loaf will drop 
out with a little shake. Serve hot with 
brown gravy. 
This roast makes a nice eold supper 
dish served in slices, garnished with pars¬ 
ley, or a good filling for sandwiches, or 
extra good hash can be made of equal 
parts of cold boiled potato and roast, 
diced and browned in butter, with a lit¬ 
tle pickled beet added or not, as one 
likes. mbs. E. L. K. 
Concerning Bacon Fat. 
Some inquiries were made last Spring 
concerning the uses of the grease fried 
out of bacon. I use bacon grease for 
pie crust, cookies and for frying cakes, 
and that without clarifying further than 
straining it. To be sure, I freshen the 
bacon before frying, which may make some 
difference in the taste. I prefer it to lard, 
in all but one particular, and that is its 
color. Before frying doughnuts we clar¬ 
ify by putting in raw potatoes, sliced, 
and frying brown. Save the grease 
which is left to use next time, adding 
more fresh, and clarify with potatoes as 
before. My doughnuts, cookies, etc., 
have been approved so many times that 
I feel quite confident in recommending 
bacon, ham, or fried pork grease, in these 
days of expensive shortening. Very deli¬ 
cate people may object to the flavor, but 
hearty people will not. E. A. T. A. 
Cookies. —Four eggs, two cups of 
sugar, one cup of butter, one teaspoonful 
saleratus; flavoring vanilla or lemon to 
suit taste. Mix stiff enough to handle 
easily without sticking; roll out quite 
thin and bake in quick oven. No milk 
or wetting is required except in the soda; 
mix quite stiff. mrs. w. b. 
Do You Know 
Where “Ladies’ Home 
Journalville” Is? 
That is what a suburb of 
a Southern city is called, 
because it is built up en¬ 
tirely of the small house- 
plans published in The 
Ladies’ Home Journal. 
And all say it is “one of 
the prettiest suburbs” 
they have ever seen! 
Over 25,000 houses have been built 
in the United States from plans pub¬ 
lished in The Ladies' Home Journal. 
For 20 years these plans have been 
published and new ones are con¬ 
stantly being given now. 
Then, there is an Architectural 
Editor attached to The Ladies' Home 
Journal ’, who answers by mail, free 
of charge, any question about 
house-building, and an Interior 
Decoration Editor, who solves all 
problems about how to make a 
home pretty inside. 
Last year these two editors answered 
11,000 letters — quickly, fully and 
authoritatively: not in print or in 
the magazine, but by mail: a per¬ 
sonal service direct and intelligent. 
What these editors have learned in 
20 years about house plans is at your 
service. A booklet, entitled “The 
Story of 600,000 Invisible Hands,” 
tells something about this service. A 
postal-card request will bring a copy. 
A year’s subscription to The Ladies 9 Home Jowmal f 
by mail, costs $1.50, or it may be bought from any 
Newsdealer or Boy Agent at 15 cents a copy. 
THE CURTIS PUBLISHING COMPANY 
INDEPENDENCE SQUARE 
PHILADELPHIA. PENNSYLVANIA 
