iuio. 
THE RURAL NEW-YORKER 
112f> 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
The simple shirt waist that is tucked 
at the front is always a becoming one 
to the small boy. This model combines 
that feature with a box-plaited back, and 
will be found appropriate for all shirting 
materials, flannel as well as madras and 
linen and other washable fabrics. The 
r#772 Boy's Shirt Waist, 
6 to 12 years. 
waist is made with fronts and backs. It 
is gathered at the waist line and stayed 
with a belt to which buttons are at¬ 
tached in order that the trousers may be 
buttoned into place. The sleeves are 
finished with bands and overlaps, and are 
gathered into straight cuffs. For a boy 
of 10 years of age will be required 3 
yards of material 24 or 27, or 1)4 yards 
36 inches wide. The pattern 6772 is cut 
in sizes for boys of 6, 8, 10 and 12 years 
of age; price 10 cents. 
The small pictures include 6703, boy’s 
suit, 2, 4 and 6 years. The quantity of 
material required for the medium size (4 
years) is 3?4 yards of material 24 or 27, 
3)4 yards 32 or 2%. yards 44 inches wide 
with 4)4 yards of braid. 6702, plain 
blouse or guimpe, 34 to 44 bust. The 
quantity of material required for the me¬ 
dium size is 3)4 yards 18, 2)4 yards 24, 
1% yards 36 or 1)4 yards 41 inches wide. 
For the peplum will be required )4 yard 
36 inches wide. 6706, Empire house 
gown, 34 to 42 bust. The quantity of 
material required for the medium size is 
9 yards 24 or 27, 7 yards 32 or 4)4 yards 
44 inches wide with 3)4 yards of band¬ 
ing. 6708, three-piece walking skirt, 22 
to 30 waist. The quantity of material re¬ 
quired for the medium size is, for the 
front panel and flounce 2)4 yards 24 or 
27, 1)4 yard 32 or 44; for the side por¬ 
tions 2)4 yards 24 or 27, 2 yards 32 or 
44 inches wide. If one material is used 
throughout 5 yards 24 or 27, 3)4 yards 
32 or 44 inches wide will be needed. 
Width of skirt at lower edge 2)4 yards. 
6697, girl’s dress, 10 to 14 years. The 
quantity of material required for the 
medium size (12 years) is 7)4 yards 24 
or 27, 4)4 yards 36 or 4 yards 44 inches 
wide with )4 yard of all-over embroidery. 
Price of each pattern is 10 cents. 
Candies That Are “Different.” 
Certain classes of candies are made by 
almost every candy lover, but there are 
other kinds as easily made and more of 
a rarity among homemade sorts. 
Marshmallows.—Almost every person 
likes really fine marshmallows, and the 
younger members of every crowd enjoy 
“roasting” them, whether it is before 
the home fire in midwinter or over 
the coals of the camp-fire in midsum¬ 
mer, and as really fine “mallows” are 
far from cheap, and fresh ones not al¬ 
ways obtainable in small towns, it is well 
worth while for the farm-folks (both 
boys -and girls) to know how to make 
them in variety. To make a plain, un¬ 
flavored marshmallow soak half a pound 
of white gum arabic in a pint of water 
until thoroughly softened. To this add 
one pound of powdered sugar, and cook 
in a double boiler until thick and white. 
When it begins to thicken test in cold 
water, and as soon as it will form a 
firm but not hard ball pour on to plates 
that have been slightly buttered and thor¬ 
oughly sprinkled with cornstarch. Let 
the mixture be deep enough on the plates 
that if cut ‘ into squares they will be 
cubes when separated. Other shapes 
may be made, if liked, but the cubes 
seem to be the most satisfactory shape 
for roasting. After the shapes are sep¬ 
arated roll in a half-and-half mixture of 
cornstarch and powdered sugar. 
Whatever flavoring is desired may be 
added just before taking the paste from 
the fire and if the spongy “inflated 
marshmallows” arc wanted the stiffly- 
beaten whites of two eggs beaten into 
the paste, gradually but quickly, just be¬ 
fore the flavoring is added, will produce 
them. If a cupful of blanched and finely 
minced almonds be added to the paste 
and thoroughly worked through it, just 
after the eggs are added, the result will 
be highly pleasing. Finely shredded 
dates, or any chosen nuts or fruits may 
be used to secure a variety when one 
has tired of the plain sorts—if that ever 
happens. 
The mallows may be quickly “coated” 
by dipping in the following preparation: 
To the white of one egg add an equal 
quantity of water and enough confec¬ 
tioner’s sugar to make- a cream that will 
stick, flavoring the cream with a flavor 
that combines well with that of the candy 
itself. Melted chocolate added to the 
cream is good. Any of the fruit colors 
used in foods will help make a pleasing 
variety in colors, and the substitution of 
very strong coffee for the water used in 
making the coating-cream will be pleas¬ 
ing to those who like “mocha” flavors. 
When it happens that gelatine is at 
hand and gum arabic is not put two 
heaping tablespoonfuls of the gelatine 
(granulated) in a bowl with half a cup¬ 
ful of water and let soak for a few 
minutes. Put half a cupful of water and 
two cupfuls of sugar over the fire and 
bring to a boil, slowly, stirring until dis¬ 
solved but not after. Boil until the 
syrup will thread and then pour very 
slowly over the soaked gelatine, beating 
vigorously all the time. Keep on beating 
until the mixture thickens, adding the 
flavoring while beating. Pour on plates 
as described for other varieties. (While 
it is, really, outside the subject I want 
to say that any of these “mallow” mix¬ 
tures heaped on cookies and topped with 
half a walnut meat, a candied cherry or 
other ornament are very fine.) 
Gumdrops and jujubes are one and the 
same thing, and this is a good recipe: 
Dissolve a pound of fine gum arabic in 
1)4 pint of water. Strain and add a 
pound of sugar. Cook over a slow fire, 
stirring all the time, until the mixture 
toughens when tried in cold water. Re¬ 
move from fire and let partially cool; 
add flavoring and pour on to well-but¬ 
tered tins. Keep in a warm place until 
very elastic and then put where it is 
cold. When the candy is firm enough it 
may be cut into strips and then into 
squares—shears doing the work more 
easily than a knife. Those who prefer 
the cone-shaped drops can have them by 
filling pie-tins with cornstarch, or con¬ 
fectioner’s sugar and making hollows 
with a rounded stick of proper size. 
When the candy has reached the stage 
where it is ready to pour on to the tins 
it is ready to pour into these hollows. 
It takes several days for candies of this 
sort to get firm enough for handling, but 
when firm enough they may be dipped 
quickly in and out of hot water and 
rolled in granulated sugar to get the 
regulation rough, sparkling coat that is 
characteristic of the “store” variety. 
In “lozenges” we have an uncooked 
form of gum candy that is very fine. 
Soak an ounce of fine gum tragacanth 
in two ounces of tepid water until per¬ 
fectly softened, then put it in a cloth 
and wring, to remove absorbed water. 
Knead the softened gum on the back of 
a large platter (in place of a marble 
candy-slab) until very white and elastic, 
then knead into it, gradually, 1)4 pound 
of confectioner’s sugar, and when the 
dought gets smooth and compact work 
in a teaspoonful of any desired flavoring. 
Sprinkle moulding-board with sugar: 
roll the candy-dough to a thin sheet; cut 
to desired shapes and place on sugared 
tins. Keep in a warm room until dry. 
Peppermint, ginger, rose, lemon, orange 
or other flavors may be used ,and a little 
coloring added if liked. For the orange 
lozenges a tiny bit of turmeric dissolved 
in the essence, or oil used for flavoring 
will give the real orange color, and pink, 
green, or other colors may be had by 
using any of the coloring matter used for 
ice-creams and other fancy dishes. If 
the flavor used does not take away, the 
cloying sweetness of the sugar it is a 
good plan to add a few drops of acetic 
acid with the flavoring. 
In any of these gum candies, as in 
other kinds, when the knack of making 
the plain base is gained one would not 
be amiss in saying that “all things may 
be added unto them,” for it seems, 
really, that anything in the way of flavors 
and colors will serve tne purpose and 
each one seem a pleasing change. 
EVA RYMAN-GAILLARD. 
The Growth 
OF 
CHILDREN 
% 
depends upon proper nourish¬ 
ment—a balanced ration. The 
most frequent lack is bone-form¬ 
ing material, causing soft, weak, 
diseased, crooked bones. 
Scott's Emulsion 
supplies every element needed. 
It’s a balanced ration for bone as 
well as flesh. Every child should 
have a small dose daily. 
ALL DRUGGISTS 
SAVE HALF Your 
Paint Bills 
By using INGERSOLL PAINT —proved 
best by 66 years’ use. It will please you. 
Only Paint endorsed by the “Grange.” 
Made in all colors,—for all purposes. 
DELIVERED FREE. 
From the Mill Direct to You at Factory Prices. 
INGERSOLL PAINT BOOK-FREE 
Tells all about Paint and Painting for Durability. 
How to avoid trouble and expense caused by painta 
fading, chalking and peeling. Valuable information 
free to you. with Sample Color Cards, Write me. DO 
IT NOW. I can save you money. 
0. W. Ingersoll, 246 Plymouth St., Brooklyn, N.Y. 
I 
A DEPARTMENT STORE IN YOUR HOME 
Big City Advantages for Women 
In Rural Districts 
Go through most any big city department 
store, through the departments of W men’s 
Apparel, Men’s Clothing, Children’s Gar¬ 
ments, House Furnishings—go through ALL 
the various departments—and you are 
pretty sure to find just what you want. 
But possibly you don’t live in a city and 
cannot always go there to buy goods. 
A new catalogue has been issued (note 
Cover page opposite) that illustrates and 
describes ALL the articles you could find 
in the city store. 
All the goods are marked in plain figures, 
and special sale prices prevail the year 
round. When It is considered that this 
book is issued by prominent and reliable 
merchants, insuring fair dealing? this shop¬ 
ping arrangement appeals favorably to men 
and women throughout the country. 
“The largest mail order Department Store 
In the eastern country right at your door” 
is what Kraft-Rothschlld Co., Washington, 
D. C., offers our readers. A postal will 
bring this valuable book to you free, charges 
prepaid. It’s worth writing for. (Adv.) 
The “Sterling” Grate Saves Fuel 
S EE how the 
fingers on 
each grate- 
bar alternate with 
the projections 
on the opposite 
grate-bar. This 
supports the fire 
perfectly, yet ad¬ 
mits the greatest 
possible amount 
of air to the 
flames. So you 
burn less fuel 
and more air . 
This patented grate in the 
ANGE 
enables you to utilize every heat-unit to the utmost. This big and 
sturdy grate is very easily removed without tools. 
The Sterling Grate and Firebox give a quick, hot, even fire. The 
Sterling Flue System delivers the heat uniformly to every side and 
corner of the oven. There are 20 superior advantages of the 
Sterling—if your dealer hasn’t this 
range, send for our booklets. 
SILL STOVE WORKS, 
215 Kent St., Rochester, N. Y. 
Sill Stove Works, 215 Kent St., Rochester, N. Y. 
Please send your book on Sterling Ranges to 
My Name . 
Address . State. 
My Dealer's Name . 
