i»10. 
n«e 
The Rural Patterns. 
The small pictures include 6812, semi- 
fittcd coat for misses and small women. 
This model may be developed in diag¬ 
onal serge, broadcloth with the collar 
of velvet, sizes 14, 16, 18 years. 6811, 
fancy waist, with low or high neck, 
short, elbow or long sleeves. Any of 
the pretty colored silks may be used for 
6840 Evening Coat, Small 32 or 34, 
Medium 36 or 38, Large 40 or 42 bust, 
this model, sizes 34 to 40 bust. 6810, 
child’s coat. This model would be ex¬ 
cellent developed in serge, bengaline or 
broadcloth, sizes 2, 4 and 6 years, 6682, 
semi-princesse gown, with tunic. Adap¬ 
table to foulard, messaline or pongee, 
for party wear, sizes 32-40. 6816, five- 
gored skirt. A pretty model for street 
wear developed in serge broadcloth or 
panama, 14, 16, 18 years. Price of each 
pattern is 10 cents. 
The long evening coat shown is sim¬ 
ple, but very fashionable. It could also 
be used to make a handsome wrap for 
an elderly woman. The coat consists 
of fronts and back. There are only 
the under-arm and shoulder seams. The 
collar is joined to the neck edge and 
the cuffs finish the sleeves. The fronts 
can be made with rounded or straight 
corners as liked. The quantity of ma¬ 
terial required for the medium size is 
7yards 27 inches wide, 654 yards 44 
or 4 yards 52 inches wide when mate¬ 
rial has figure or nap, but if there is 
neither up nor down 554 yards 44 inches 
wide will suffice. For the collar and 
cuffs will be needed 1 yard of material 
18 inches wide and for the bands §4 
yard of silk. The pattern 6840 is cut in 
three sizes, small, 34 or 36, medium 
38 .or 40, and large 42 or 44 inches bust 
measure; price 10 cents. 
'THE RURAL NEW-YORKER 
Brown Things That Are Good to Eat 
As cold weather draws on apace we 
are looking for warming foods, as well 
as those which are as nearly “eggless” 
as palatable cooking will permit. We 
make use of whipped cream, to some ex¬ 
tent, as fillings and frostings, but this 
is not an economy, simply a necessary 
substitute, and certainly is a delicious 
luxury. In the making of the following 
recipes a dark grade of molasses is 
used. It will require more if a lighter 
grade is used, and less sugar, and the 
articles will not be of so rich a brown. 
Boston Brown Bread.—Two and one- 
half cups slightly sour milk, one-half 
cup molasses, one teaspoonful soda, one 
teaspoonful salt, one-fourth cup brown 
sugar, 154 cup each wheat flour, corn- 
meal and graham flour. Place * in two 
quart basin and steam three hours. 
Original Brown Bread.—T wo and 
one-half cups sour milk, two level tea¬ 
spoons soda, one-half teaspoon salt, two 
tablespoons sour cream (or one of lard), 
one-half cup molasses, one-fourth cup 
brown sugar, graham flour to make a 
stiff batter. Put in oblong tin and 
set in warm place two hours. Bake, m 
slow oven one hour. The interval be¬ 
tween the making and the baking, and 
the slowness of the latter, spell suc¬ 
cess in this recipe. 
Soft Ginger Cake.—One heaping cup 
brown sugar, one-half cup molasses, two 
rounding tablespoons lard, one teaspoon 
each ginger and cinnamon, one-half tea¬ 
spoon salt, two level teaspoons soda. 
Put all the above in basin and pour 
over it one cup boiling water. Mix and 
add 254 cups flour and one teaspoon 
baking powder. Beat one egg and stir 
in at the last, beat hard for one min¬ 
ute. Mixture will appear too thin, but 
bake in a brisk oven and will take about 
10 minutes to make and 20 to bake. 
You may trust this to the girls. The 
above also makes a fine drop cake, if 
a trifle more sugar, lard and flour are 
used. 
Chocolate Loaf Cake (original).—One 
cup brown sugar, two tablespoons grated 
chocolate, one teaspoon soda, one-half 
teaspoon allspice, one rounding table¬ 
spoon each, lard and butter. Mix well 
one-half cup each sour milk and coffee, 
two cups flour, one teaspoon baking pow¬ 
der. Beat one egg very light and add 
last. If you have sour cream use nine 
tablespoons and three of coffee, in place 
of lard, butter and sour milk. May be 
baked in layers also. 
Caramel Frosting.—One cup brown 
sugar, one teasooon scant cornstarch, 
butter size of hickory nut. Boil seven 
minutes and stir till right to spread on 
cake. 
Suet Pudding.—One cup chopped suet, 
one-half cup molasses, one cup sweet 
milk, one cup fruit, 2)4 cups flour, two 
teaspoons baking powder. If you have 
sour milk use it, with one large teaspoon 
soda. Steam three hours. 
Sauce for Suet Pudding.—One table¬ 
spoon flour, two-thirds cup brown sugar, 
one teaspoon butter. Season with nut¬ 
meg and two tablespoons good vinegar. 
Stir till smooth and then add one cup 
boiling water and bring to boil. 
Chocolate Pudding.—Three table¬ 
spoons grated chocolate, three pints 
sweet milk, salt. Bring to boil and 
thicken with four tablesppons corn¬ 
starch. When cold, serve with whipped 
cream, or sprinkle thickly with sugar 
and turn on rich milk or cream. Enough 
for eight dishes. 
Chocolate Taffy.—This is eaten from 
snow, and is a good substitute for 
maple. Good fudge, if partly cooled 
and stirred till it thickens. Three cups 
granulated sugar, six tablespoons milk, 
five tablespoons hot water, two table¬ 
spoons grated chocolate, one teaspoon 
cornstarch. Boil till it waxes on snow. 
Baked Apples—Peel good tart apples, 
Northern Spys are best. Cut in half 
and scoop out core. Place core side up 
in agate plate. Sprinkle over one cup 
brown sugar and two teaspoons butter. 
Turn on about two tablespoons hot 
water. Cover with an inverted plate 
and let come to boil on top of stove. 
Uncover and finish cooking in brisk 
oven. When taken from oven turn 
each piece and allow it to simmer for 
a few minutes on top of stove. It is 
imperative to use brown sugar. This 
is delicious with roast pork; fit to set 
before the king of the Apple Consumers’ 
League. 
Ribbon Cake and Fruit Cake.—Instead 
of ribbon cake the parts may be baked 
in loaf, a spoonful of each alternated 
and called leopard or marble cake. Place 
white of one egg in bowl for frosting. 
White of one egg, two-thirds cup white 
sugar, butter size of egg, two-thirds cup 
sweet milk, one cup flour, scant one tea- 
sooon baking powder, flavoring. Bake 
in two jelly tins. Then make fruit cake 
as follows: Yolks two eggs, one heap¬ 
ing cup brown sugar, one teaspoon soda, 
one teaspoon each cloves, allspice, cin¬ 
namon and nutmeg; mix thoroughly, 
then add one cup butter and lard, one- 
half cup sour milk, and one-half cup 
molasses. Mix again, then stir in two 
cups flour and one cup chopped raisins. 
Put enough of this batter in one jelly 
tin for the ribbon cake. Bake slowly 
and when done place between two white 
layers, spreading with jelly. The rest 
of fruit batter will make one large loaf. 
Make boiled frosting of the remaining 
white of egg, and you have two cakes 
fit for a wedding. lily ely little. 
Tomato Fricassee.—Put in an agate 
saucepan one-half can of tomatoes, two 
level tablespoonfuls of butter, salt and 
pepper to season highly, and a pinch of 
baking soda; let simmer 15 minutes; 
add three well-beaten eggs and stir until 
thickened; have buttered toast on a plat¬ 
ter and pour the tomato mixture over it; 
serve hot. 
Baked Sweet Potatoes.—The potatoes 
are pared and quartered, placed in a 
baking pan, half a cup of sugar, two 
tablespoons butter, a little salt, about 
half an inch of water added. They 
should be turned once or twice, and as 
the water evaporates more should be 
added until they are done. They need 
very close watching, as the butter and 
sugar will burn quickly after the water 
is all gone. When ready for the table 
they should be a rich, golden brown 
with a thin waxy gravy of the same 
color. 
Savory Rice.—One cup rice, two tea¬ 
spoons salt, three quarts boiling water, 
one large slice onion, two teaspoons but¬ 
ter, one cup tomato pulp, one-eighth 
teaspoon pepper, one-fourth teaspoon 
salt, three tablespoons grated cheese. 
Cook rice in the boiling salted water 
until grains are soft but not broken. Dry 
rice in oven. Melt butter, brown onion 
in this, remove onion, put rice in the 
saucepan with the browned butter and 
stir with a fork until rice is light brown. 
Have hot one cup tomato pulp which 
has been cooked for 20 minutes, rubbed 
smooth and seasoned with the salt and 
pepper; stir this into the browned rice. 
Sprinkle with the cheese and turn into 
hot buttered pudding dish and brown in 
oven. The cheese may be omitted. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee page 10. 
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