1910 . 
THE RURAL NEW-YORKER 
667 
The Rural Patterns. 
A simple little frock suitable for wash 
fabrics is shown in No. 6634. The dress 
is made with blouse and skirt. The 
blouse is laid in one wide plait over each 
shoulder and is finished with a prettily 
shaped yoke collar. The sleeves are 
made in one piece each, gathered into 
bands, and the skirt is straight. The 
dress is closed for its entire length at 
the back. The quantity of material re¬ 
quired for the medium size (10 years) 
is 6 yards 24 or 27, 4J4 yards 32 or 3J4 
yards 44 inches wide with £4 yards 27 
for trimming. The pattern 6634 is cut 
in sizes for girls of 6. 8, 10, and 12 years 
of age; price 10 cents. 
Circular petticoats that mean only one 
seam at the back are much in demand 
for wear beneath fashionable gowns. 
They reduce bulk and are perfectly 
6641 Circular Petticoat, 22 to 80 waist. 
smooth while the absence of seams 
makes them especially desirable under 
transparent materials. This one is 
adapted both to the street and to indoor 
wear, for it can be made either in walk¬ 
ing length or with a train. The circular 
flounce means flare and is liked for a 
great many purposes but some of the 
new skirts require a much plainer petti¬ 
coat beneath and this one can be fin¬ 
ished with the frill whenever desirable. 
It is fitted with darts and is underfaced 
at the upper edge. Both the petticoat 
and the flounce are made in one piece 
each. The closing is made invisibly at 
the back and the flounce is arranged 
over the petticoat on indicated lines. If 
the frill is used at the lower edge of 
the flounce the material is cut off to the 
necessary depth and the frill joined to 
the lower edge. The quantity of mate¬ 
rial required for the medium size is 7^4 
yards 24, 6 y 2 yards 36 or 4^ yards 44 
inches wide with 4 l / 2 yards of lace 4 
inches wide, 5^2 yards of insertion. The 
pattern 6641 is cut in sizes for a 22, 24, 
26, 28 and 30 inch waist measure; price 
10 cents. 
Two New Recipes. 
Eggless Rhubarb Cake.—One cup 
stewed rhubarb, one cup granulated 
sugar, one-half cup lard, one teaspoon 
salt, one teaspoon soda, one teaspoon 
lemon or vanilla extract, flour enough to 
make a stiff batter. Any left overs of 
fruit may be added or a few raisins. 
Bake in a loaf or in two layers, and put 
together with the following, one cup 
powdered sugar and enough lemon juice 
to make frosting soft enough to spread. 
A delicious sauce for Sunday evening 
tea can be made of watermelon rind 
and crab apple juice. Boil the crab 
apples and strain as for jelly. Chop 
rind into small pieces and drain off the 
liquid. Have enough crab apple juice 
to cover the fruit and boil till tender. 
Then add two cups of sugar to three 
of fruit. Boil gently until consistency 
desired. Can and seal hot. When serv¬ 
ing, to a pint can of sauce add some 
sliced pineapple or an orange cut in 
small pieces. A sprinkling of nuts is 
a pleasing addition. (We have used it 
as canned and found it delicious.) Cit¬ 
ron can be used in place of melon rind. 
These recipes have never appeared in 
print, as they are two which I originated 
myself. mrs. w. c. s. 
Every Day Items. 
The children were delighted with 
some peach tarts made to-day. It was 
finding that I had more piecrust than 
was needed which suggested them, but 
now I think I may often plan for them 
when there is not too large a family to 
be served with dessert. The pastry was 
rolled not too thin and then cut In cir¬ 
cles four inches across. (The cover off 
a glass of chipped 'beef made a good 
cutter.) Round tin boxes (which had 
held baking powder), were turned bot¬ 
tom up and the circular pieces of pas¬ 
try fitted, one over each. They were 
then pricked several times with a fork 
and baked. To fill these shells some 
peaches were stewed till very soft; the 
sugar had an even tablespoonful of 
cornstarch rul)bed into it and was then 
mixed with the beaten yolk of an egg 
before adding it to the hot peach. The 
mixture was allowed to cook ten min¬ 
utes longer, with frequent stirrings, and 
then partly cooled before filling the 
shells. Finally the white of the egg 
was beaten stiff, a tablespoonful of sug¬ 
ar added and the meringue heaped on the 
tops of the tarts and browned in the 
oven.. Finding that there was more of 
the peach mixture than there were pas¬ 
try shells enough to hold I recollected 
a receipt which suited the occasion and 
taking some slices of baker’s bread cut 
a circular shape from each. These were 
laid upon a flat tin and treated as the 
pastry shells had been, only each was 
also moistened with a little fruit juice. 
They were more delicate and less 
bready than I expected and really a 
very toothsome dessert. I found a cake 
turner useful to lift both tarts and 
these from the tins and when some of 
the tart shells broke a little in remov¬ 
ing from the box bottoms, I mended 
them by folding a strip of paper to fit 
about the outside and fastening it with 
a pin. After the tarts had been filled 
and browned these paper rings were re¬ 
moved. 
It is certainly foolish to dislike any 
little task which it takes but a moment 
to perform, but I have always hated to 
see amid my dishwashing the paste- 
smeared pail in which a bread sponge 
had been set. Even if it had been left 
asoak there was sure to be a border of 
dried-on dough about the top. One joy 
of the bread mixer was that it did away 
with the setting of a sponge. But now 
we are not using a bread mixer, and I 
was surprised, not long ago, when I 
discovered how much easier I might 
have made my dishwashing if after 
making bread in the old way I had at 
once rubbed off the damp “sponge” left 
clinging to the pail or bowl. Partly 
fill with warm water and by running 
the fingers about the rim a few times 
all traces of dough can be le f t to settle 
in the water and the whole emptied and 
washed as easily as a milk pail. 
“It is not always when we spend 
most labor and money that we get best 
effects,” I said to myself yesterday 
when I saw a school girl wearing a 
very natty and simple dress. With a 
skirt of plain navy blue was worn a 
percale blouse of white which had 
quarter inch stripes of navy blue an 
inch and a half apart. There was a 
large square-cornered sailor collar of 
the plain navy blue having two or three 
rows of white braid near the edge and 
a navy blue belt overlaid with rows of 
the white braid. A navy blue silk sailor 
tie completed as neat and girlish a pic¬ 
ture as opening school-days needed to 
see. 
This year I shall be sure to watch 
the cauliflower crop and put up a gen¬ 
erous supply of pickle like that made 
last year. A friend was visiting us last 
Fall when a large basketful of cauli¬ 
flower was brought in. So much was 
there of it that I was at a loss till she 
suggested pickling some. We boiled it 
in salted water till it began to grow 
tender, filled it into fruit jars, put a 
teaspoon ful of *lry, ground mustard 
into the top of each jar and filling each 
to the brim with cold vinegar, screwed 
on the tops. Somehow I was doubtful 
about that pickle till we tasted it in the 
Winter; after that my doubt was 
• whether I should be able to put up 
enough to supply the family’s demand. 
Another thing this friend taught us 
was to make a mocha filling for layer 
cake. We used Baker’s cocoa dry from 
the box and were careful to save, at 
breakfast time, a little of the blackest 
and strongest coffee we could make. 
The receipt runs: one-half cup of melt¬ 
ed butter, one and a half cup confec¬ 
tioner’s sugar, one tablespoonful of 
cocoa, two and a half tablespoonfuls 
coffee and a little vanilla flavoring. 
Stir all into the melted butter. This 
makes a rich filling and if the cake is 
made in three layers the top may have 
a thin icing made of sugar stirred 
smooth and stiff with water and flav¬ 
ored, or it can be simply powdered with 
fine sugar. pattie lyman. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and 
“a square deal." See guarantee page 8. 
DYST 
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FOUNDED 1842 
Quality Prints 
Get quality in cotton 
dress-goods if you ex¬ 
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Simpson -Eddystone 
Silver Grey Prints 
are calicoes that have 
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If yourdealerhasn’tSimp- 
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The Eddystone Mftf.Co.,Phila.,Pa. 
Established by Wm. Simpson. Sr. 
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If You Dread 
WASH DAY 
—Read This— 
You can do in 
one hour, what now 
requires a whole day. 
1 hour of easy turning of 
wheel while you sit. Clothes 
will be whiter, will last longer. 
Use an 
O. K. Washer 
Large tub of rod cypress, will never 
, warp, cannot wabble. 
Lid is steam-proof, keeping water 
hot. No strength needed to operate. 
Simple Roller Gearing makes it 
easy for child to operate. Our 
guarantee with 
each. 
H. F. Brammer 
Mfg. Co. 
Dept. 1454 
Davenport, la. 
Write For 
Free Book 
F ruits 
Canned Whole 
Look Best 
• • ,• 1 
The Atlas E-Z Seal Jar (illu¬ 
strated here) holds peaches, pears and 
similar fruits whole. 
It isn’t longer necessary to cut such 
fine fruits into small pieces and have 
a mushy looking mass in the jar. Fruits 
preserved in the “ Atlas E-Z Seal ” 
look as fine as when fresh picked—hand¬ 
some in the jar, handsome on the table. 
The Atlas E-Z Seal Jar (with 
lightning trimmings) is machine made, 
of superior glass and safe to handle be¬ 
cause smooth on the top. It is very 
strong and seals with a simple down¬ 
ward pressure of the hand. 
\&. Every housewife sending her grocer’s 
name will receive a book of preserving 
recipes free. 
HAZEL-ATLAS GLASS CO.. 
Wheeling, W. Va. 
* *’* • i'/.STM 
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