1910. 
THE RURTVL* NEW-YORKER 
1147 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
The overblouse that is laid in tiny 
tucks and cut with short kimono, or 
mandarin, sleeves is a very smart one, 
greatly liked. This model is distinc¬ 
tive, being trimmed with a shaped trim¬ 
ming portion, yet it is so simple, that it 
can be made without any trouble what¬ 
ever. The kimono sleeves do away with 
all necessity of fitting the sleeves to the 
armholes, and reduce labor to the mini¬ 
mum. Any guimpe can be worn be¬ 
neath. Chiffon makes this blouse and 
the trimming is Bulgarian embroidery. 
The blouse is made in one piece, there 
being only underarm seams to be sewed 
up. The tucks are tiny, laid on indi¬ 
cated lines, and the trimming portion 
can be made as illustrated, or without 
6730 Fancy Blouse, 34 to 42 bust. 
the extension at the front. The quantity 
of material required for the medium 
size is yards 36, or 1)4 yards 44 
inches wide with 54 yard 18 inches wide 
for the trimming portions. The pattern 
6813 is cut in sizes for a 34, 36, 38, 40 
and 42-inch bust measure; price 10 cents. 
The smaller pictures include 6684, 
one-piece blouse, 34 to 42 bust. The 
quantity of material required for the 
medium size is 2% yards 21 or 24, 1)4 
yards 32 or 1)4 yards 44 inches wide 
with Yi yard of silk for the band at the 
neck and cuffs, )4 yard of all-over lace 
for the yoke and collar when these are 
used. 6719, fancy yoke blouse, 34 to 42 
bust. The quantity of material required 
for the medium size is 3)4 yards 24 or 
27, 2*4 yards 36 or 2% yards 44 inches 
wide with 5)4 yards of edging, 4 yards 
of insertion. 6720, kimono with pointed 
yoke, small 32 or 34, medium 36 or 38, 
large 40 or 42 bust. The quantity of 
material required for the medium size 
is 9 yards 24 or 27, 754 yards 36, or 5 
yards 44 inches wide with 1 Y% yards of 
silk for trimming for the long kimono, 
4/4 yards 24, 3)4 yards 32, or 2)4 yards 
44 inches wide for the short kimono. 
6778, girl’s cape with hood or rolled- 
over collar, 1 , 2 and 4 years. For me¬ 
dium size (2 years) will be required 3 
yards of material 27, or 1)4 yards 44 or 
52 inches wide with 54 of a yard of any 
width for the lining of the hood. 6723, 
four-piece walking skirt, 22 to 30 waist. 
The quantity of material required for 
the medium size is 5)4 yards, 24 or 27, 
3)4 yards 44 or 52 inches wide to make 
as illustrated; if narrow material is 
used, it is well to make a seam at the 
center-front in order to avoid piecing, 
and when made in this way 554 yards 21 
or 27 inches wide will be needed; width 
of skirt at lower edge 3 yards, % yard 
when plaited. Price of each pattern 10 
cents. 
Candy Fondants—Cooked and Un¬ 
cooked. 
Fondant, cooked or uncooked, is the 
base of all fine cream candies, no matter 
what the color, flavor, filling or coating 
may be, and with a perfectly prepared 
fondant any of the “thousand and one” 
seemingly different candies that may be 
made from it are bound to be good— 
each according to its name. Because 
the quality of the fondant governs the 
quality of the finished candies the proc¬ 
ess of making will be given in detail, 
followed by a very few suggestions as 
to ways of using it. 
Cooked Fondant.—The proportions 
given here are for a small “batch,” but 
the fondant may be made in larger quan¬ 
tities and packed away, covered with a 
damp cloth, ready for use, a little at a 
time, as wanted. . Any kind of white 
sugar may be used. Put a pound of 
sugar and a cupful of water in a granite 
pan; let stand for half an hour( longer 
if it happens to be more convenient) and 
then add as much cream of tartar as 
would equal a large pea—first dissolv¬ 
ing it in a teaspoonful of water. Set pan 
over quick fire and stir the contents un¬ 
til it comes to a brisk boil, but not a 
moment longer. Take a soft, wet cloth 
and wipe away any crystals that have 
formed on the inside of the pan, but do 
not let them drop back into the syrup—• 
they have a tendency to start “graining” 
in the syrup. After the boiling has con¬ 
tinued for a few moments dip out a lit¬ 
tle syrup and drop into cold water. When 
it will form a ball that will hold any 
shape given it (be pliable and yet not 
hard enough to crack) pour it into large 
ungreased platters and let stand until 
perfectly cold. When cold take a thin, 
flat, wooden paddle and shove it under 
the mass and turn over, on to the rest, 
what the paddle lifts. Work all around 
the mass, turning toward the center. 
This work the mass in an over-and-over 
motion and it will soon begin to look 
milky. Keep on paddling it until it 
turns snow white and sets into a firm 
lump. Wet a cloth; wring partly dry 
and cover the fondant with it. Let 
stand under the wet cloth for a couple 
of hours to “cure” and then knead it 
(exactly as one kneads bread) until 
smooth and velvety. The fondant is 
now ready to be made into all sorts of 
candies, or it may be packed, solidly, in 
bowl or crock, and will keep pliable and 
creamy as long as kept covered with a 
damp cloth. If the sugar is dry, as it 
should be, the old rule, “a pint is a 
pound,” is a safe one to use when scales 
are not at hand. If the pan is greased 
around the top, inside, the syrup will not 
boil over. Make cooked fondant, or any 
cooked candy, on a clear day when pos¬ 
sible. 
Uncooked Fondant.—The uncooked 
fondants require the finest grades of con¬ 
fectioner's sugar (known as XXXX— 
four X) and no other will give satis¬ 
factory results. Put the white of an 
egg in a glass and mark the measure¬ 
ment, then turn out the egg and fill to 
the mark with cold water. Work the egg 
and water together enough to thoroughly 
break the egg and then work in sugar 
until the “dough” will knead smoothly. 
Work in the flavoring with the sugar, but 
be careful about using too much, as it 
seems to come out as the fondant ripens, 
and may be too strong. The uncooked 
fondant has a raw-sugar taste that can¬ 
not be entirely overcome, but it may be 
greatly lessened by adding fruits, nuts, 
colors, or whatever is to be added to the 
finished candies, and letting all “ripen” 
together long enough for the flavors to 
fully blend with the sugar. 
With either of the above fondants on 
hand one is ready to manufacture all 
sorts of candies at short notice, for they 
may be mixed with anything used in 
candies or used plain; they may be col¬ 
ored to many tints, and may be used 
plain or “coated,” and any one who will 
go into a store where fine candies are 
kept will, by looking them over, get sug¬ 
gestions for many novelties. In buying 
colors it should be remembered that but 
a few are needed, as what colors red will 
furnish every shade to the very palest 
rose; blue will furnish as many shades, 
while for the green a very few shades are 
all one ever sees. Go to a drug store for 
the colors, and be sure to ask for vege¬ 
table dyes, as these are perfectly harm¬ 
less. No assortment of candies is quite 
complete that does not contain some 
chocolates and to prepare these the regu¬ 
lar confectioner’s chocolate is best. This 
is a sweetened but unflavored sort, but if 
the ordinary kinds are at hand and this 
is not, use them, but remember that the 
“bitter” chocolate needs sweetening, 
while the other kinds do not. 
EVA RYMAN-GAILLARD. 
A Perfect Clam Chowder. —For 
lunch this dish has no superior. Before 
making it have everything ready. A 
pint of long clams raw and chopped, 
three fair-sized potatoes, an onion, both 
sliced fine; three milk crackers rolled. 
Put two slices of fat salt pork fried 
crisp and brown and chopped fine, in the 
bottom of the saucepan you are to make 
your chowder in, with the fat from. it. 
Next a layer of cracker crumbs, and 
shreds of potatoes and onion; tiny bits of 
butter are dotted over each layer, and 
dashes of pepper. Next put clams. Re¬ 
peat till all ingredients are in the sauce¬ 
pan with a layer of crackers on top and 
bits of butter. Now pour on the clam 
broth and milk till you see it. Then 
stand it on the stove where it will cook 
but not burn for three hours. Try it, it 
is fit for a king. It should turn out of 
the saucepan on to a platter almost solid. 
With good bread and butter, and chopped 
pickle, it is perfection. 
SARAH ISHAM C0IT. 
Be glad of life because it gives you 
the chance to love and to work and to 
play and to look up at the stars; be 
satisfied with your possessions, but not 
contented with yourself until you have 
made the best < f them; despise nothing 
in the world except falsehood and 
meanness and fear nothing but coward¬ 
ice ; be governed by your admirations 
rather than by your disgusts; covet 
nothing that is your neighbor’s except 
his kindness of heart and gentleness of 
manner; think seldom of your enemies, 
often of your friends and every day of 
Christ, and spend as much time as you 
can, with body and spirit, in God’s out- 
of-doors. These are little guideposts 
on the footpath to peace.—Henry Van 
Dyke. 
Don’t blame the 
lamp for giving - a 
poor light. It is 
probably the fault 
of the chimney. 
A poor lamp 
with a good chim¬ 
ney will give more 
Bog. V. 8. Pat. Off. . 
light than a good 
lamp with a poor chimney. 
Any lamp with a Macbeth 
“Pearl Glass” chimney will do 
its best. 
My Index tells which one to 
get. Send for it. 
o 
Macbeth 
Macbcth-Evans Glass Co. Pittsburgh 
Try this Wonderful 
VACUUM WASHER 
Syracuse “EASY” Washer costs 
you nothing unless you are de¬ 
lighted with it after 30 days trial. 
Saves 1-2 to 2-3 the work. No wear 
on clothes. Rust-proof steel tub. 
Sanitary. Lasts a Lifetime. Write 
for Free Laundry Recipes and Trial 
Order Form. Dodge «fc Zulll, 224Y 
Dillaye Bldg., Syracuse, N. Y. 
or Easy Washer Co., Bruce and 
Dundas Streets, Toronto, Canada. 
Makes and burns its own ras and 
produces a pure white, s teady, 
safe, 100 candle power light. No 
wick, Bmoke, dirt, grease or odor. 
THE BESTUGHT 
styles, 
catalog 
THE BEST EIGHT CO. 
401 E. Btb St., Canton, O. 
Eii English Breakfast Tea 
Five ounces postpaid for 10c. Send stamps. 
McKINNEY & CO., 288 State, Binguamton, N.Y. 
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 
lor each soda cracker occasion. Fresh when 
you buy them. Whole when you open the 
package. Crisp as you eat them. 
A number of live cent packages of 
Uneeda Biscuit is a wiser purchase than a 
quantity ol ordinary soda crackers in wooden 
box or paper bag. Never sold in bulk. 
NATIONAL BISCUIT COMPANY 
