1914. 
THE: RURAL NBW "YORKER 
IS S 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
S117 Child’s dress, 4 to 8 years. With 
long or elbow sleeves, with or without 
bloomers. 8107 Child’s dress, 1, 2 and 4 
years. With round or high neck, short 
or long sleeves. 8096 Girl’s low belted 
dress, 8 to 14 years. With long or elbow 
sleeves, with or without shield. 8119 
Boy’s suit, 2 to 6 years. With or with¬ 
out stock collar, with long or short 
sleeves. 8095 Child’s dress, 2 to 6 years. 
With round or high neck, or long or 
short sleeves. 
8130 Loose coat, small 34 or 36, me¬ 
dium 38 or 40, large 42 or. 44 bust. 
8112A Russian blouse coat, 34 to 40 bust. 
8100 Coat with kimono sleeves for misses 
and small women, 16 and IS years. 8127 
Girl’s coat in sports style, 10 to 14 years. 
In three-quarter or full length. 7395 
Child’s double-breasted coat, 1, 2, 4 and 
6 years. To be buttoned up closely or 
rolled over to form revers, with or with¬ 
out cuffs and pockets. Price of each pat¬ 
tern 10 cents. 
Corn on the Table. 
Corn is so rich in oil (“fat” in the 
scientific terminology) that it is a par¬ 
ticularly good food for the Winter 
months, and especially so for those who 
are much out of doors. But it is well, 
at times, to introduce a variety into its 
uses, so that it will not pall upon the 
taste. The following are specially good 
recipes from my mother’s cuisine, most of 
which I have never seen elsewhere t 
Corn Bread.—Indian meal, yellow, one 
cup; flour, sifted, two cups; one-half 
yeast cake; shortening (lard or pork), 
one-half cup; salt, teaspoon. Scald the 
.meal with two cups of boiling water, stir 
until thoroughly mixed, then cover. Put 
the one-half yeast cake into a cup of 
water, while you sift the flour into a 
mixing bowl with the salt. Add the yeast 
and water. Mix all into a sponge. When 
light, about four hours later, add the 
meal, stirring thoroughly. Melt the short¬ 
ening and add that, mixing all. Cover, 
and let it rise. Pour into hot baking tins 
that have been well greased, and bake in a 
quick, but not too hot, oven, 30 to 40 min¬ 
utes, more rather than less especially if 
the heat varies. Good cold or hot, for 
any meal. 
Hulled Corn.—One quart cracked yel¬ 
low corn; one teaspoon baking soda; 
plenty of water. Wash the corn several 
times. Put it in a kettle with the soda, 
and cover with water two or three inches 
above the corn. Bring to a boil, and stir 
often. Then cover, and let it simmer two 
hours—or longer. Drain off the water 
and rinse, rinse, rinse. Cover again with 
water, and with the kettle cover, and 
again bring it to a boil. Set it back, 
tightly covered, after salting to taste, 
and let it cook, cook, cook, four hours 
or more—when it is ready to dish up and 
eat with milk or cream as a cereal, or 
with pork fat or butter as a vegetable. 
Johnny-Cake Crisps.—Two cups yel¬ 
low meal, one cup sifted flour, one egg, 
one cup m ; ” two cups boiling water, 
one-half cup shortening, one tablespoon 
sugar, one teaspoon salt, three heaping 
teaspoons baking powder. Scald the meal 
with the boiling water; cover, and let it 
stand to swell. Sift the flour, salt, sugar 
and baking powder together, and mix 
thoroughly with the milk. Melt the 
shortening, and add it. Beat the egg. then 
heat the batter and add the scalded meal. 
Pour in thin layers on well greased tins, 
baking in a hot oven until it is a stiff 
brown crust, with but little “soft” mid¬ 
dle part. Break into 'small pieces while 
hot, and serve in bowls of rich milk ; or, 
in hot milk gravy on plates. 
Parched Cornmeal.—Parch the corn, 
instead of popping it, by holding over a 
slow fire. When dried through, as it 
must be, to get just the right taste, cool 
it and grind moderately fine in the cof- 
feet mill or the meat chopper. Salt it, 
and serve in milk as a cereal, with or 
without heating. 
Corn Coffee.—Brown the corn in a hot 
oven, until a deep brown. While hot 
add a teaspoonful of butter to each pint 
of cornmeal, after grinding as-above, but 
coarser. When cool, break an egg, shell 
and all, into each quart. Make and serve 
as you would ordinary coffee. 
Cornmeal Mush “Butter Cakes.”— 
Make the mush as usual, one cup meal 
to three of salted water, cooking slowly 
after it begins to boil, but stirring con¬ 
stantly to keep it smooth, until it is ready 
to “simmer.” Then add an egg. a cup 
of sifted flour, and half a cup of butter, 
stirring all thoroughly. Cover and let it 
sit on the back of the stove half an hour. 
Turn on to buttered pie plates, filling 
each near to the top. Smooth off the 
surface and let it cool. When cold, cut 
with a small biscuit cutter into rounds, 
which fry on a well buttered griddle or in 
deep fat, according to taste, and purse, 
a light brown. Cut open while hot. to 
butter, or serve with syrup or honey with¬ 
out cutting. Daintier if baked on but¬ 
tered tins, in a hot oven. 
LUCY A. YENDES. 
Dried Apple Pie.—There is no reason 
to be contemptuous of dried apple pie if 
it is made after this recipe: Stew enough 
dried apple to fill one pie until tender; it 
is well to soak the fruit first. Press 
through sieve, sweeten to taste, add a 
small lump of butter and one-fourtli tea¬ 
spoonful dried cinnamon. Line a pie tin 
with paste, bake lightly, then fill with 
apple, cover with a meringue made by 
beating the whites of two eggs with three 
tablespoon fills of sugar, and brown in 
a moderate oven. 
Oatmeal anil Peanut Macaroons.—Mix 
two and one-half cupfuls of rolled oats, 
one cupful of sugar, two eggs, beaten 
separately; one tablespoonful of melted 
fat, two teaspoonfuls of baking powder, 
one saltspoonful of salt, one teaspoonful 
of vanilla and one cup of shelled peanuts, 
chopped fine. Flour the hands and malm 
in small balls, place on buttered baking 
pans some distance apart (to allow room, 
as they spread out flat). Bake, faking 
care not to burn. These are very good. 
Don’t Be Without It -10$ 
LARGE 
CAN 
el Grease 
FROM HANDS AND ARMS 
‘ckly Removed 
A brisk rub with a 
sprinkle of “OLD 
DUTCH cleans 
quickly and thor¬ 
oughly — leaves the 
skin soft and smooth. 
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cold-proof nml wearproof. For com¬ 
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this arctic cannot be surpassed. 
SPECIAL PRICE 
$ 1.69 
POSTPAID 
Catalogue scut tree 
on request. 
A. WEINBERGER & CO., 112-113 South St„ New York City 
Without sending a cent you can use this wonderful, 
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