1910. 
THE; RUR-A.lv NEW-YORKER 
827 
Soap Does Not Harden. 
I tried the hard soap recipe on page 
5S0, June 5, 1909, and it will not harden. 
What could I do to make hard soap out 
of it? The directions were carefully 
followed. Who can explain this trouble, 
and give me some help? 
VIRGINIA READER. 
Small Economies. 
Not petty but small—the little items 
saved in the matter of food, clothes and 
household supplies which often mean 
the difference between a comfortable bal¬ 
ance at the end of the year and much 
irritation on the part of the “man of the 
house” because “ends don’t meet!” For 
instance, we find flour too high to feel 
we can give even the small pieces of 
bread left from meals to the pigs or 
hens, and while the cook books would 
promptly tell us to “dry them in the 
oven, roll fine, and put into jars for 
breading cutlets, etc.,” the fact remains 
that few farmers’ wives have the time 
for this work, nor do we often have the 
“cutlets” to bread! Some one else says, 
“Make bread puddings,” which reminds 
me just now of the housekeeper who 
made one to save a few crusts, using 
four eggs at 50 cents per dozen in the 
process! Really, however, these pud¬ 
dings are very nice when properly made, 
but can hardly be called an economic 
solution of the bread problem in the 
Winter. 
I use all mine in the two following 
ways, one of which, an old Dutch dish, I 
have never seen on any table save my 
own, and the other, the well-known but 
oft-forgotten French or German toast. 
The first, for want of a better name, I 
call “bread and eggs.” Break up the 
smallest pieces of bread into small bits. 
I use a sharp paring knife and cut them 
up, and to each pint allow one egg and 
a spoonful of nice drippings or butter. 
Melt the butter and let it get very hot, 
add the bread and stir till all the pieces 
are fried a little, then add the egg, 
pepper and salt and stir till all the 
pieces are coated. When the latter is 
cooked remove at once- and eat piping 
hot. I make large quantities of this for 
our own folks’ breakfast during the 
year. A nice breakfast dish for guests is 
French toast. Use the larger pieces for 
this, trim neatly and allow one egg and 
one-half cup sweet milk to about the 
equivalent of three slices of bread. Beat 
the eggs slightly, add the milk and salt 
to taste. Dip the bread in this and fry 
brown on both sides in rather deep fat 
in a frying pan. 
I do my own laundry work and yet 
I cannot bring myself to use colored 
tablecloths, so the matter of tray cloths 
is quite an item. For everyday use, how¬ 
ever, I consider the problem solved, so 
pass it on. I have found in the dry- 
goods houses a firm, soft quality of 
huckaback for seven cents per yard 
which launders well and outwears any¬ 
thing I have ever used. I hemstitch the 
ends of some, others I scallop and but¬ 
tonhole, while the plainest I simply hem. 
I had a new gray suit last Fall but 
had no blouse suitable to wear with it. 
In taking an inventory of stock on hand 
I found a stained cream-colored silk 
waist of good quality, and in my lace 
box, into which go all odds and ends of 
lace both new and old, I found some 
Irish crochet used several years ago on 
another blouse. These I took to the 
dyer’s with a sample of my suit, and 
had both dyed to match it exactly. I 
used the lace down the center front, on 
the cuffs and stock, and as a result have 
what appears like a very pretty new 
blouse for the small outlay of $1 for 
dying. And I must tell you about my 
hat. I bought a nice felt to match my 
suit, and had it trimmed with black 
moire and three beautiful black crow’s 
wings. Of these latter I am most proud. 
When my husband made preparations 
for the “scare-crow” season I asked him 
to save me some of the best wings, 
which he did. These I dried carefully 
and they are lovely—big, black, and with 
an irridescent glossiness which I found 
I could not duplicate at the milliner’s 
for less than 50 cents each. 
LEILA BARNES. 
The Rural Patterns. 
When ordering patterns alzvays give 
number of pattern and measurement de¬ 
sired. 
The reefer is always a becoming coat 
to the younger children and in one va¬ 
riation or other is always much worn. 
The illustration shows the latest model 
made with a regulation notched collar 
and lapels and with coat sleeves. Royal 
blue and deep rich red broadcloth are 
much liked for coats of this sort and are 
extremely pretty over white frocks, but 
fashionable materials offer generous va¬ 
riety. The coat is made with fronts 
and back. The collar is joined to the 
neck and the fronts are faced to form 
the lapels. The sleeves are cut in two 
pieces each and are stitched to simulate 
cuffs. The pockets are inserted and 
finished with wide laps. The quantity 
of material required for the medium size 
(6 years) is 3 yards 27, 1§4 yard 44, V/2 
yard 52 inches wide with % yard of vel¬ 
vet for collar. The pattern 6715 is cut 
in sizes for children of 2, 4, 6 and 8 years 
of age; price 10 cents. 
The smaller picture shows the follow¬ 
ing: 6661, plaited blouse or shirt waist, 
sizes 32 to 42 bust. 6643, boy’s sailor 
blouse suit, sizes 8 to 12 years. 6674, 
negligee with fancy collar, sizes 32 to 42 
bust. 6668, tunic skirt, sizes 22 to 30 
waist. 6666, girl’s dress, sizes 6, 8 and 
10 years; price of each 10 cents. 
Courtesy is charity’s own sister, 
quenching hate and keeping love alight.— 
St. Francis de Sales. 
Copyright, 1910, The Curtis Publishing Company 
# 
The New Twice=a=Month 
Ladies’ Home Journal 
Begins This Month 
Two complete, splendid 
magazines — the first is 
out August 25th; the 
next, September 10th— 
at 10 cents a copy. 
Twice the Number of Magazines 
At the Same Price 
$1.50 a Year for 24 Magazines 
The Curtis Publishing Company 
Philadelphia 
