1910. 
THE RURA& NEW-YORKER 
747 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
The costume shown is intended for 
thin soft material, either silk, cotton or 
woolen, such as fine voile. The costume 
consists of the waist portion and skirt. 
The waist portion is made with a short 
fitted lining over which the guimpe por¬ 
tion with sleeves and the bib are ar- 
6701. Costume for Misses and Small 
Women, 14, 16 and 18 year. 
ranged. There are under sleeves, which 
in this case are made of tucking, and 
which are sewed to the armholes of the 
lining. The upper portion of the skirt 
is five-gored and the flounce is straight. 
The closing is made invisibly at the 
hack. To make as illustrated for the 16 
year size will be required 4% yards of 
material 24 or 27, 3 yards 32 or 2 Y 
yards 44 inches wide with 4 yards of 
flouncing 18 inches wide, 6)4 yards of 
banding and yard of tucking. To 
make of plain material will be needed 
6 y 2 yards 24 or 27, 4*4 yards 32 or 3 
yards 44 inches wide with 1*4 yards 27 
or 44 inches wide for the guimpe por¬ 
tions. For long sleeves will be needed 
1/4 yards of tucking; for the yoke 
yard of all-over lace. The pattern 6701 
is cut in sizes for girls of 14, 16 and 18 
years of age; price 10 cents. 
The small cut includes some very use¬ 
ful patterns. 6568, girl’s dress, sizes 6 to 
12 years. 6718, eight-gored skirt, 22 to 
30 waist. 6707, plain fitted corset cover, 
sizes 36 to 46 bust. 6650, house gown 
or wrapper, 34 to 44 bust. 6719, fancy 
yoke blouse, 34 to 42 bust. Price 10 
cents each. 
Preserving Pineapple. 
Will you tell me how to do up pineapple 
preserve, and how many pineapples do I 
need for a dozen quart cans? mbs. g. c. 
Pare the fruit with a sharp silver 
knife, removing discolored portions, if 
any, and taking out the eyes. A pine¬ 
apple snipper, a sort of scissors-like in¬ 
strument, is made for this purpose. Cut 
the fruit in slices, and .shred, taking out 
the core, or, after peeling, take the pine¬ 
apple in the left hand, and beginning at 
the stem end, tear out the fruit in small 
bits with a silver fork, thus removing 
all the tender flesh, while leaving the 
tough and tasteless core. Weigh the 
fruit, and sprinkle over it one-half 
pound or three-quarters of a pound of 
sugar to the pound of fruit, letting it 
stand in a cold place for several hours 
or over night to draw out the juice. We 
prefer half a pound of sugar to the 
pound of fruit if mild-flavored sweet 
pines are used, but there are some acid 
varieties that require the heavier propor¬ 
tion of sugar. Cook the fruit for 20 
minutes, then seal in cans. Some ad¬ 
vise cooking for only five minutes; others 
cook until the fruit is translucent. We 
think with too short cooking there is 
risk of fermenting, while with too long 
cooking the fruit loses flavor. Pineapple 
ferments quite easily, hence must be 
thoroughly sterilized and kept in a cool, 
dark place. We always put it up in pint 
jars because there is less risk of waste 
in a small family. It is impossible to 
say how many pineapples would be re¬ 
quired to fill a dozen quart jars, be¬ 
cause the fruit varies in size, and also in 
proportion of waste; probably about 15 
fruit of the size ordinarily sold for pre¬ 
serving. 
Driving Away Ants ; Canning 
Vegetables. 
I think if E. G. 1’., Paterson, N. J., will 
try snuff for ants in closets, it will drive 
them away quicker than anything else. 
Will you print the recipe for canning 
corn, peas and beans again. I have lost 
the paper containing it. mbs. f. s. 
Corn.—For canned corn cut the kernels 
off the cob with a sharp knife, scraping 
out the pulp. Fill into the can a little 
at a time, pressing it down firmly until 
the milk overflows the can. Add a tea¬ 
spoonful of salt. When all are filled 
place the cans in a boiler and cook half 
an hour with the covers laid loosely on. 
Remove from the fire and seal, then cook 
two hours longer. The preliminary cook¬ 
ing permits the corn to swell without 
endangering the cans, which may burst 
if tightly sealed from the first. Succotash 
is canned by first half filling the cans 
with green Lima beans, then filling the 
remainder of the can with corn, pressed 
down firmly. Add a teaspoonful of salt 
to each can, and cook like corn. 
Peas.—To can peas, fill the jars full of 
peas, uncooked; then fill with cold water, 
and lay on the tops. Place straw or 
boards in the bottom of the wash boiler, 
stand the jars on this, and pour enough 
cold water in the boiler to come half 
way up the jars. Put the boiler on the 
stove with the lid tightly closed, and boil 
three hours. When the jars are taken 
out, see that they are full to overflowing, 
and screw the lid on tight. Another 
method of preparing peas is to cook five 
minutes in very little water, then fill the 
cans, and place them in the boiler to 
cook for one hour. A teaspoon ful of salt 
is added the last thing before sealing. 
Beans.—String beans are cut in 
lengths, boiled for 10 minutes, then put 
into cans, which are stood in a kettle of 
water and boiled for two hours. Add a 
teaspoonful of salt, fill the jar to over¬ 
flowing with boiling water, screw up, 
and keep in a cool dark place. Another 
plan is as follows: Wash and break 
each pod in two or three pieces, put on 
the stove in a saucepan of cold salt 
water and when it just commences to 
bubble (don’t let it boil) drain the 
beans out and put in cans that have been 
washed and scalded. Have ready an¬ 
other saucepan of boiling salt water and 
fill the cans nearly to the brim, leaving 
just room enough for one tablespoon ful 
of hot vinegar, screw on the caps and 
set away. When wanted for use pour 
off the brine and put in a saucepan of 
fresh water with a pinch of soda added; 
let them come to a boil and immediately 
pour off the water, then cook as you 
would fresh beans. 
Gather ye rosebuds while ye may, 
Old Time is still a-flying, 
And this same flower that smiles to-day 
To-morrow will be dying. 
—R. Herrick. 
m 
H 
H 
m 
gj 
B 
m 
HI 
m 
II 
m 
Beginning with the next number 
The Ladies’ 
Home Journal 
Will Be Issued 
Twice a Month 
At 10 Cents a Copy 
The leading woman’s 
magazine at the popu¬ 
lar 10-cent price. The 
first twice - a-month 
number will be out 
August 25th—the next 
September 10th. 
The Entire 24 Magazines 
For $1.50 a Year 
The Same as at Present 
The Curtis Publishing ComDany 
Philadelphia 
iif 
if 
9 
