1910. 
779 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
One-piece dresses for children, like 
one-piece waists for their elders, are 
both pretty and fashionable. No. 6678 
is made in one piece. The tucks are 
stitched slightly below the belt, but left 
free at the lower portion. The fulness 
is confined by means of the belt, and this 
belt is slipped under straps at the under¬ 
arm seams. The yoke is made in three 
6678 Child’ One-Piece Dress, 
2, 4 and 6 years. 
pieces, joined to the dress. It is but¬ 
toned over into pLce at the left side of 
the plait in the back portion. The quan¬ 
tity of material required for the medium 
size (4 years) is 2)4 yards 24, 27 or 32, 
1)4 yards 44 inches wide with 3%. yards 
of banding. The pattern 6678 is cut in 
sizes for children of 2, 4 and 6 years of 
age; price 10 cents. 
The overblouse with short sleeves that 
are cut in one with it is one of the pret¬ 
tiest garments of the season. This one 
can be utilized in a great many different 
ways, for it is equally well adapted to 
the gown made with skirt and blouse of 
one material and to the separate blouse 
to be worn with a coat suit and made 
from thin material in matching color, 
6711 Tucked Over Blouse, 
34 to 42 bust. 
or from one of the favorite Persian silks, 
nets or chiffons. Any guimpe that may 
be liked can be worn beneath. The over¬ 
blouse is made with front and back 
portions and there are only shoulder and 
underarm seams to be sewed up. The 
closing is made invisibly at the back. 
The tucks are laid on indicated lines. 
The lower edge is gathered and joined 
to the peplum. The quantity of material 
required for the medium size is 2~/& yards 
24 or 27, 2 yards 36 or 1}4 yards 44 
inches wide with 1J4 yards of banding. 
The pattern 6711 is cut in sizes for a 
34, 36, 38, 40 and 42-inch bust measure; 
price 10 cents. 
THE RURAL NEW-YORKER 
Baking Day. 
Baking day, with me, begins Friday 
evening, when I make light biscuits for 
supper and set the sponge for the bread. 
We are using a brand of flour this sea¬ 
son made by the old-fashioned process, 
and we think it the best ever; such light 
fluffy rolls never came for me before. 
There are many ways of making light 
biscuits, but we like those made with 
buttermilk best, so I will give my recipe: 
Pour two cupfuls of rich buttermilk into 
a bowl with three cupfuls of sifted flour, 
one teaspoonful of salt, one tablespoonful 
of sugar, a scant tablespoonful of lard 
(the buttermilk furnishing almost enough 
shortening), and dissolve a scant tea¬ 
spoonful of soda in a little of the butter¬ 
milk to which has been added a table- 
spoonful of warm water; mix well, add 
more flour and turn out on the board as 
soft as you can handle the dough; roll 
out about half an inch thick or more, 
and cut with a round cutter. This 
amount of material will make two pie 
tins full, with eight biscuits in each. 
Brush the tops over with milk and bake 
in a hot oven 20 minutes. To warm them 
up for breakfast brush them over again 
with milk and set in the oven for 10 
minutes. You will find them just as 
good as those you had for supper—if 
anything ever is “just as good.” We 
serve them with warm brown sugar 
syrup. Boil two cupfuls of sugar with 
half a cupful of water about five min¬ 
utes, and add one drop of vanilla ex¬ 
tract—no more. 
We make bread in the old-fashioned 
way, although we have a patent mixer. 
I simply prefer to have a nice crockful 
of foaming sponge to begin operations 
with. For sponge, boil three medium¬ 
sized potatoes in three cupfuls of water; 
when the potatoes are done pour the 
boiling water over one cupful of flour 
in a gallon butter crock, with one table¬ 
spoonful each of salt, sugar and lard ; 
mash the potatoes and mix all together. 
Put one yeast cake to soak in lukewarm 
water and add to this sponge when the 
latter is also lukewarm; then cover with 
a cloth, wrap several newspapers around 
the crock and set in a warm place oyer 
night. The first thing in the morning 
dissolve a quarter of a teaspoonful of 
soda in half a cupful of warm water; 
stir this into the sponge with two cup¬ 
fuls of warm flour. Cover well and let 
stand till after breakfast, or about an 
hour. 
Now we will make our bread; first, 
brown bread. Take one bowlful of 
Graham flour, half a cupful of brown 
sugar, a teaspoonful of salt, a scant 
tablespoonful of lard, one large cupful 
of sponge and two cupfuls of lukewarm 
water; mix well, add white flour and 
knead on the board with white flour un¬ 
til the loaf ceases to be sticky. Then 
put the loaf right into the baking pan 
and let rise for two hours. Bake one 
hour. If bread of a firm texture is liked, 
add a handful of cornmeal when mixing. 
Light Rolls and Zimmet Kuchen.— 
Scald two teacupfuls of sweet milk, sift 
part of a quart of flour in a mixing 
bowl, add half a cupful of white sugar, 
a teaspoonful of salt, a scant tablespoon¬ 
ful of lard, two cupfuls of sponge and 
add the milk when lukewarm. Mix up, 
add more flour and knead lightly on the 
board a few minutes, then put it in the 
bowl to rise for two hours, after which 
length of time it should be very light; 
turn out on the board and roll lightly 
into a sheet an inch thick, cut with a 
biscuit' cutter, brush over with melted 
butter, fold together and tuck closely in 
a shallow pan. I make about 16 rolls, 
and with the remainder of the dough roll 
out a sheet of kuchen and let rolls and 
kuchen rise for an hour. Then beat up 
an egg and brush lightly over the rolls. 
Spread melted butter over the kuchen, 
then two teaspoon fuls of sugar and a 
little cinnamon. Put in a hot oven and 
bake about one-half hour. 
Instead of rolls we often make rusks. 
Take the same ingredients as for rolls, 
add two eggs, one tablespoonful of 
melted butter, in place of the lard, and a 
little nutmeg. The oven should not be 
quite as hot as for rolls, and when they 
are about done take out and brush the 
tops over with a little white of egg and 
sugar beaten together, and set back in 
the oven for a few minutes. 
Bread.—Sift two quarts of flour in a 
mixing pan, add a teaspoonful of salt, a 
tablespoonful of sugar, a scant table¬ 
spoonful of lard, two cupfuls of sponge 
and three cupfuls of warm water. Mix 
well, add more flour and knead on the 
board until the loaf has become “cracky.” 
Then put back in the pan and let rise 
for two hours, when make out into two 
large loaves, let rise another hour, and 
bake one hour in a moderate oven. 
While the batches of bread are rising 
I make cookies. For plain sugar cook¬ 
ies, take two scant cupfuls of sugar, 
three eggs, three-quarters of a cupful 
of sour milk, three-quarters of a cupful 
of lard and butter, two tablespoon fuls of 
cornstarch, one teaspoonful of lemon ex¬ 
tract, a little salt and one scant tea¬ 
spoonful of soda dissolved in a little of 
the milk and warm water. Add three 
cupfuls of flour and turn out on the 
board, add more flour (I always mea¬ 
sure liquids exactly and add flour ac¬ 
cording to judgment), roll thin, cut with 
fancy cutter and bake in a quick oven. 
When the cookies are done the brown 
bread will be ready to bake, then the 
rolls, and lastly the white bread. Be¬ 
fore putting the loaves in the oven make 
three deep cuts in each with a sharp 
knife, and brush the tops with milk. 
This may sound like putting in a lot of 
time on one baking, but if started be¬ 
tween five and six o'clock a. m. the 
baking will all be done before 11 o’clock. 
We have the kuchen for dinner, the rolls 
for supper and breakfast and then be¬ 
gin on the brown bread. I may add that 
with corn bread once a week for dinner 
and pancakes about twice for breakfast 
this baking lasts our family of four a 
week. I always save out one cupful of 
sponge, put it in a bowl, cover with a 
little flour and set in the cellar till next 
baking day, when it is brought up, 
warmed and added to the sponge with 
half a yeast cake only. 
DOCIA DYKENS. 
Pickling Onions. 
Can you give me a receipt for pickling 
small onions? mbs. a. m. 
First pour boiling water over the 
onions to loosen the skins. As soon as 
cool enough to handle begin to peel, 
dropping the onions as peeled into salt 
water (not brine) to prevent their being 
discolored. Make a strong brine, heat 
to the boiling point, and pour over the 
onions. Leave them in the brine 48 
hours, then drain. Spice vinegar 
according to taste, heat to boiling 
point, and pour over the onions. Set 
away for two or three days, drain off 
the vinegar, heat it again, and pour it 
over the onions in the jars in which 
they are to be stored; tie up the jars 
and set away. 
I expect to pass through this life but 
once. If there is any kindness or any 
good tiling I can do to my fellow-beings 
let me do it now! I shall pass this way 
but once.—William Penn. 
When you write advertisers mention The 
It. N.-Y. and you’ll get a qnfek reply and 
"a square deal.” See guarantee page 8. 
FOUNDED 1842 
Simpson- 
Eddystone 
Solid Black Prints 
have stood the test 
of three generations 
of women since 1842. 
These beautiful cal¬ 
ico dress - goods are 
the best quality of 
cotton print - cloths, 
indelibly dyed with a 
rich, lustrous, abso¬ 
lutely fast black. 
Show this advertisement to your deal¬ 
er when you order, and don't accept 
substitutes. If not in your dealer's 
stock write us his name and address. 
We'U help him supply you. 
The Eddystone Mfg. Co., Philadelphia 
Established by Wm. Simpson, Sr. 
Housework Halved 
by using the 
“Easy” Vacuum Cleaner 
Hand or Electric 
Easiest, most efficient, simplest, 
strongest made. Write tor 
particulars. 
DODGE JL zru.i, 
221 Cr Dillava Bldg, SynuriM, N.Y. 
JliYs. Syracuao “Eaay” Wnahot 
Toronto Branch, 92 Olive Ave. L. G. Bcelic, Mgr. 
DAISY FLY KILLER 
placed iwitwIiimt, »t- 
tracts A kills nil flies. 
Neat,clean, ornamen¬ 
tal, convenient, cheap. 
LASTS Al I. SEASON 
Made of metal, cannot 
spill or tip "vit, will 
not soil or injure uny- 
thing. (inarauteed 
elective. Of all 
dealers or sent pre¬ 
paid for 20 cents. 
HAROLD SOMERS 
150 Ik^KuHi Ave. 
Krooklyii, N. ¥• 
How to Buy- 
Soda Crackers 
m tke Country 
Next time you go to the store 
buy enough Uneeda Biscuit to last 
till next market day. “But,” you 
say, “will they keep that long?” 
Yes— 
Uneeda 
Biscuit 
are the soda crackers that come to 
you protected in sealed packages, 
so that you always have fresh soda 
crackers no matter how many you 
buy or how long you keep them. 
(Never Sold in Bulk) 
NATIONAL BISCUIT COMPANY 
