1910. 
THE RURAL NEW-YORKER 
633 
The Rural Patterns. 
A pretty sailor blouse is shown in No. 
6652. The blouse is made with fronts 
and back. It is tucked over the shoulders, 
the tucks extending for full length at the 
back, to yoke depth at the front. The 
front edges are finished with hems and 
the sailor collar is joined to the neck 
edge. The sleeves are slightly full and 
gathered into straight cuffs. The shield 
is quite separate and when used can be 
6652 Sailor Blouse or Shirt Waist for 
Misses and Small Women, 
14, 16 and 18 years. 
finished with a standing collar or without 
as preferred. It is adjusted under the 
blouse and attached beneath the sailor 
collar. The quantity of material required 
for the medium size is 2% yards 24 or 
27, 2% yards 32 or 1% yards 44 inches 
wide with % yard of silk for bands. 
The pattern 6652 is cut in sizes for girls 
of 14, 16 and 18 years; price 10 cents. 
A very desirable one-piece shirt-waist 
dress is shown in No. 6644. The suit 
consists of blouse and skirt. The blouse 
6644 Costume for Misses and Small 
Women, 14, 16 and 18 years. 
is made with front and back portions. 
When the Dutch collar is used it is fin¬ 
ished separately and the neck edge is 
bound. When the stock collar is used it 
is joined to the blouse. The full sleeves 
are gathered into bands to which the 
cuffs are attached. The long sleeves are 
made with upper and under portions. 
The skirt is cut in four gores. The clos¬ 
ing is made invisibly at the back. The 
quantity of material required for the me¬ 
dium size (16 years) is 7% yards 24 or 
27, 5 V 2 yards 32 or 4% yards 44 inches 
wide, y 2 yard 27 for collar and cuffs. 
The pattern 6644 is cut in sizes for 14, 16 
and 18 years of age; price 10 cents. 
What I’ve Learned About Fireless 
Cookers. 
To save useless repetition, let me say 
that in every case where food is cooked 
in the upper dish over water in the lower 
one the water should come to the bottom 
of the upper dish. Why? For the reason 
that a kettle full of water will hold more 
heat than one half full. Another thing 
thatjs to be understood in all directions 
is that all that goes into the “cooker” 
must be actually and actively boiling 
when put in. 
All cereals may be cooked in the fol¬ 
lowing way: Have water in lower dish 
boiling; bring water in upper one to 
boiling point; salt it; stir in cereal and 
cook until slightly thickened, then trans¬ 
fer all to the cooker. Prepared at night 
the cereal is thoroughly cooked by morn¬ 
ing, needing only re-heating before serv¬ 
ing. This is the method but the cook 
needs to know the thickening quality of 
the different cereals, and the following 
suggestions may prove helpful. One cup¬ 
ful rolled oats needs two cupfuls of 
water. One cupful of either oatmeal or 
cornmeal needs four cupfuls of water, 
and one cupful of cream-of-wheat will 
need six cupfuls of water. One cupful of 
rice cooked in four cupfuls of water, or 
milk, will be thoroughly cooked, ready 
for serving, in two hours, and will not 
need reheating—if the lower dish was 
well filled with water. A rice-pudding 
prepared by any recipe will cook in the 
same length of time. 
It is not claimed that this is the easiest 
way of preparing cereals so they can be 
swallowed and called food, but it is the 
easiest way of giving the long, slow 
cooking that results in a deliciously 
smooth product which is healthful, as 
well as delicious. All the “mushes” 
cooked in this way aie velvety smooth 
when cold, and slice perfectly, without 
crumbling, -when wanted for frying. 
Wanting to leave home soon after din¬ 
ner, and not return until supper time, 
and wanting something hot for supper I 
put some dried Lima beans in the kettle 
of the cooker (which is an agate pail 
with straight sides) ; covered with cold 
water and let stand on stove until the 
beans filled out and the water turned 
green. This water was then poured off 
and replaced with just enough fresh 
water to cover the beans; salt, penner 
and butter added; all brought to brisk 
boiling and packed in the cooker. This 
was done while getting dinner, and at 
supper time I found the beans cooked 
perfectly soft, yet unbroken, and the ad¬ 
dition of a little cream and reheating 
(winch did not take more than five min¬ 
utes) made them ready for serving— 
the most perfectly cooked beans I ever 
tasted. I am sure that the beans would 
have been ready in half the time, but 
they were in no wise injured by being 
left the longer time. 
Every experienced cook knows that 
vegetables of the same kind vary more 
than a little in the- time needed for cook¬ 
ing in the ordinary way. For instance: 
A crisp cabbage that grew quickly in 
rich, moist soil will cook in half the 
time required for one grown under op¬ 
posite conditions. Some potatoes will 
cook much more quickly than others and 
the same is true of beets, carrots, and 
other vegetables. This fact holds good 
with the “fireless,” and makes it impos¬ 
sible to give fixed times for cooking. 
One day I cooked cabbage that was in 
the fireless for three hours and came out 
“tender as a rag,” but another time I 
opened the kettle at the end of three 
hours and found the cabbage far from 
done. I have found that early potatoes 1 
grown in my garden, where the sojl is 
largely gravel, cook much more quickly 
than those of later varieties grown on 
clay soil, and I think these statements 
will explain, in part at least, why articles 
concerning fireless cooking have seemed 
lacking in explicit directions. 
Meat that requires long cooking should 
be reheated to the briskly boiling stage 
after three or four hours in the cooker. 
If wanted at noon it may be put into 
the cooker and left over night, then re¬ 
heated about nine o'clock. Tongue, or 
other meats for slicing are especially fine 
when cooked in the tireless, but all meats 
should be boiled until the scum rises and 
can be removed before being put into 
the fireless. The stock left after cooking 
meat furnishes the basis of many soups, 
all of which may be cooked in the tire¬ 
less—the vegetable soups being particu¬ 
larly good after hours of long slow cook¬ 
ing. 
Fish may be boiled in the kettle if 
rolled in a cloth, with the ends securely 
tied. Flave the water boiling when the 
fish is put in. Bring up to boiling point 
again and let boil ten minutes, then give 
two or three hours in the cooker. An¬ 
other way is to cut fish into pieces ready 
for serving; place in pan part; sprinkle 
salt, pepper and butter over it; place over 
boiling water in kettle; keep boiling ten 
minutes and put all in cooker. In two 
or three hours (depending on thickness 
of fish) it will be ready to serve, with 
any good “fish sauce.” 
Once, when I had an unusually busy 
day ahead I put a piece of meat, cabbage, 
beets, carrots and other vegetables in the 
kettle with enough water to cover them, 
got it all to boiling briskly and put it 
into the cooker. At nine o’clock the next 
morning I opened it, put the potatoes in 
and reheated to the boiling stage. At 
noon I served a piping hot, and thor¬ 
oughly cooked “boiled dinner.” 
The dishes in the cooker are agate and 
food may be left in them for any length 
of time, with perfect safety and, all in 
all, the fireless is all that is claimed for 
it. When one must stay at home and 
must have a fire all that is gained by its 
use is food of a superior quality that 
will call for no stirring or watching, but 
if one wants to go from home and find a 
hot meal ready for serving when she 
returns, or wants to save keeping a fire 
in the kitchen all day, one appreciates it 
to the full. Without doubt, more than 
one woman will toss this aside with a 
half contemptuous “bosh!” I know they 
will, because I did the same thing with 
more than one article advocating the use 
of the fireless cookers and, honestly, 
when l bought mine I expected to have 
the chance to write of it as a failure. I 
simply could not believe what I read, but 
now I know that the fireless cooker will 
cook, and I hope many others will 
prove it for themselves. 
EVA RYMANT-GAILLARD. 
When you write advertisers mention The 
It. N.-Y. and you'll get a quick reply and 
‘•.a square deal.” See guarantee 
0M- 
y.tfS.U.SMTOFFf , 
\E5dystoNL 
FOUNDED 1842 
m 
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Did you ever know of 
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Simpson- Eddystone 
Fast Hazel Brown 
Prints 
are calicoes that stand 
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If yourdcalerhasn’tSimpson- 
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you. Standard tor over 65 years. 
The Eddystone Mfg. Co., Philadelphia 
Established by Win. Simpson, Sr. 
For The / 
Overworked! 
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Let ub prove to you that tbeO. K. Roller Gear. 
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Guaranteed to You 
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H. F. Brammer Mfg. Co. 
1454 Rockingham Road, Davenport, Iowa 
The jar with a \ \ 
Wide Mouth i j| 
for large 
fruits 
v Smooth top — 
/ //v) best glass — 
a quick and 
sure sealer 
Here is the cure for preserving-time troubles—a jar which over¬ 
comes the common faults of common jars—makes the work of pre¬ 
serving lighter and good results more sure. 
The Atlas E-Z Seal Jar has many good points to its credit — un¬ 
usual strength—even thickness of glass—smooth finish on the edge 
where old-fashion jars are often dangerous—a wide mouth which 
takes large peaches and pears ivholc^And a sealing device which closes 
air-tight by a little easy pressure on the sealing lever. 
See how the lady in the illustration is doing it and how large the fruit 
looks in the jar. 
Send us your grocer’s name and we will send you a book of preserving 
recipes free. 
HAZEL-ATLAS CLASS CO., WHEELING, W. VA. 
