1910. 
THE RURAL NEW -YORKER 
683 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
An excellent plain tailored blouse is 
shown in No. 6601. The waist is made 
with fronts and back and the back is 
plain. The sleeves are of the regulation 
sort finished with over-laps and gath¬ 
ered into straight cuffs and there is a 
34 to 43 bust. 
bo,, plait at the front edge, at the centre 
of winch the closing is made. The quan¬ 
tity of material required for the medium 
size is &/ yards 21, 24 or 27 or 2 yards 
44 inches wide. The pattern 6601 is cut 
in sizes for a 34, 36, 38, 40 and 42 inch 
bust measure; price 10 cents. 
The one-piece apron shown in No. 
6638 is quickly made, quickly put on, and 
easily laundered. The apron is made in 
one piece and is fitted by means of darts 
at the under-arm. The patch pockets 
6638 One-Piece Apron, Small 32 or 34, 
Medium 36 or 38, Large 40 or 42 bust. 
are arranged on indicated lines and the 
backs are extended to form pointed tabs 
at the neck edge, and it is at this point 
that the closing is made. The quantity 
of material required for the medium size 
is 3 l /i yards 24 or 27, 2% yards 32 or 36 
inches wide. The pattern 6638 is cut 
in three sizes, small 32 or 34, medium, 
36 or 38, large, 40 or 42 inches bust 
measure; price 10 cents. 
Cherry Desserts. 
Cherry Brown Betty.—Put a layer of 
finely chopped, well-sweetened cherries 
in the bottom of a baking dish; cover 
with fine bread crumbs dotted thickly 
with bits of butter. Put in more cher¬ 
ries, more sugar, etc., continuing until 
the dish is full. Have the top layer of 
buttered crumbs. Cover and bake for 
an hour, then remove the cover and 
brown. Serve with hard sauce flavored 
with nutmeg. 
Cherry Tapioca.—Soak one cup of 
pearl tapioca in two cups of cold water 
until all the water is absorbed. Turn 
the juice from a pint of canned or fresh¬ 
ly cooked cherries and pour it over the 
tapioca; cook half an hour; then add 
the cherries and a little grated nutmeg. 
Turn into a mold and let it stand on ice 
until it stiffens, then turn out and serve 
with whipped cream. 
Cherry Toast.—Cut thin slices of stale 
bread into rounds, toast and butter each 
one lightly. Pit a quart of cherries; 
crack a few of the stones and add the 
kernels to the fruit. Add half a cup of- 
water and stew the fruit. Add sugar 
enough to suit taste; then, while hot, 
pour over the toast in alternate layers 
of toast and fruit. Set away in a cold 
place until ready to serve. A meringue 
may be put over the top and slightly 
brown in the oven. 
Cherry Blanc Mange.—Soak half a 
package of gelatine in half a cup of 
cherry juice. Have a quart of stewed 
cherries sweetened to taste and pitted. 
Dissolve the gelatine in the hot syrup; 
add a teaspoonful of lemon juice and a 
little of the finely pared lemon peel; 
pour into a mold which has been wet 
with cold water and set away to harden. 
Turn out and serve with whipped cream. 
My Neighbor and I. 
“In The R. N.-Y. there is a recipe for 
potato pie and a request for others. Is 
this your recipe?” inquired my neighbor 
this morning. 
“No. My recipe calls for fresh meat 
and uncooked sliced potatoes, the meat 
cut in inch-square pieces. It need not 
be an expensive cut of beef, and is bet¬ 
ter for having a little fat—you know the 
starchy potato can stand the addition of 
some grease. Fill a deep pie-dish with 
the beef and potatoes, season freely 
with pepper and salt, add water till half 
way up the dish, cover dish with paste, 
cut a hole in middle of crust to let 
steam out and bake two or three hours 
in a moderate oven. If you brush the 
top over with milk just before putting 
into the oven it looks prettier.” 
“Have you forgotten the onion?” 
“No; onion has never entered into 
pies in our family. We are all fond of 
onions, but shut up in a pie they never 
seem to be at their best. Rather boil 
them and serue with a cream gravy.” 
“This is good for a dinner which must 
be kept waiting, is it not?” 
“It certainly is, and still better for 
this purpose, I think, is what in Lan¬ 
cashire, England, is called a ‘hot-pot,’ 
made the same as the potato pie but 
the top layer should consist entirely of 
sliced potatoes instead of pie-crust and 
the dish covered with another one while 
in the oven. It is excellent warmed over 
the second day.” 
“That is a suggestion for Sunday’s 
dinner when one wants to prepare it on 
Saturday.” 
“Of course it is. It was so highly 
esteemed by one member of our family 
that a glorified edition of it always 
formed one of the dishes at the family 
birthday feast. This festive type of 
‘hot-pot’ had the addition of one or two 
sheep’s kidneys (to improve the gravy), 
a few mushrooms, and for a large pie, 
one dozen oysters. It was cooked three 
or four hours the day before the feast 
and about one hour before the birthday 
dinner. Either the simple or complex 
dish tastes good on a cold day.” 
“Have you any other recipes?” 
“Here is one for cinnamon buns which 
we like very much. When the bread 
dough is risen take about two pounds, 
spread it out thin on the paste board, 
but do not roll it—just push it out with 
your fingers and it will be lighter than 
rolling. Spread over this a mixture of 
two or three cups brown sugar, t\vo 
tablespoonfuls butter or lard, two tea¬ 
spoonfuls ground cinnamon, one table¬ 
spoonful New Orleans molasses, all 
mixed well together. Sprinkle currants 
over the spread sugar mixture, roll the 
dough up, cut in three-quarter-inch 
slices, lay them on their sides close to¬ 
gether on a well-greased baking pan, let 
rise till light, bake in a moderately slow 
oven. I ought to have told you to warm 
the mixture and the currants before lay¬ 
ing them on the dough. When baked 
turn them out the other way up on a 
large platter. They will be brown, sticky 
and delicious. 
“Now I will finish with a simple 
cocoanut pudding. Pour one pint boil¬ 
ing milk over four tablespoonfuls cocoa- 
nut. Cook one tablespoonful cornstarch 
for five minutes in one pint of milk, add 
the cocoanut and, when a little cooled, 
two or three eggs, and sugar to taste. 
Turn into a buttered pudding-dish and 
bake about 40 minutes in a moderate 
oven.” _ a. E. F. 
Emotions should be servants, not 
masters; or, at least, not tyrants. The 
secret lies in the will. The personality 
should reside there as in a castle.—Rev. 
Robert Hugh Benson. 
In happiness there are far more re¬ 
gions unknown than there are in mis¬ 
fortune. The voice of misfortune is 
ever the same; happiness becomes the 
more silent as it penetrates deeper. He 
is the happiest man who best under¬ 
stands his happiness, for he is of all 
men most fully aware that it is only the 
lofty idea, the untiring, courageous 
human idea, that separates gladness 
from sorrow.—Maeterlinck. 
Like spring flowers, except that they' 
are beautiful the whole year round. 
Serviceable too—for House Gowns, 
Kimonos. Dressing Sacques, Shirts, 
etc. 
Every good shop has them. 
Write to us for samples. 
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The Right Way to 
Buy Soda Crackers 
—and the simplest way. Ask for 
them by name—and the goodness 
will take care ol itself. Buy 
Uneeda 
Biscuit 
Then, no more broken, soggy, stale or 
exposed soda crackers. Uneeda Biscuit come 
in individual packages that hold just enough 
for each soda cracker occasion. Fresh when 
you buy them. Whole when you open the 
package. Crisp as you eat them. 
A number of five cent packages of 
Uneeda Biscuit is a wiser purchase than a 
quantity of ordinary soda crackers in wooden 
box or paper hag. Never sold in bulk. 
NATIONAL BISCUIT COMPANY 
