1914. 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
8184 Fancy blouse, 34 to 42 bust. 
8192 Fancy blouse, 34 to 40 bust. 8170 
Semi-prineesse dress. 34 to 40 bust. 8183 
One-piece peg top skirt, 22 to 32 waist. 
THE RURAL 
S201 Two-piece skirt for misses and 
small women, 16 and 18 years. Price of 
each pattern 10 cents. 
The embroidery designs include mate¬ 
rials for working. Separate transfer 
patterns, without materials, may be ob¬ 
tained for 10 cents each. 
No. 687. Design representing the 
emblems of the Order of Elks, suitable 
for embroidering a cushion or pillow cov¬ 
er. Tinted in fast colors on tan ticking, 
22x22 inch. Duck back and mercerized 
floss to work, 40 cents. 
No. 623. Design in sweet peas for em¬ 
broidering a centerpiece, twenty-two inch- 
along this line, whirh I never was able 
to gain from the standard cook books. 
The recipes for making the various 
doughs are given quite understandingly, 
but when it comes to the manipulation 
of this dough, and shaping the rolls, 
buns or whatever it may be, the book 
gracefully subsides in a “of-course-you- 
know-how” manner, and you feel that the 
author has paid you a decided compli¬ 
ment in assuming that you do know how. 
Take for instance the ordinary breakfast 
roll, known by the bakers as the “turn¬ 
over” roll. The shaping of this roll in 
its perfection is in itself an art that re¬ 
quires months if not years of practice, 
and it must be remembered that this 
practice consists of making perhaps one 
hundred dozen or more each night. 
If yon should try to make a perfect 
turn-over roll, and fail, do not be dis¬ 
couraged, but remember that it is part 
of a trade, and cannot be learned by a 
correspondence course. One point to be 
remembered is that bread dough is the 
base of all raised stuff; rolls, buns, raised 
biscuit, doughnuts, etc. I have been mak¬ 
ing turn-over rolls for some time with 
the instruction and aid of my husband, 
and feel that I have become quite profi¬ 
cient. The method employed by me is 
the same as is employed in all bakeries 
where the work is done by hand. The 
dough is made just the same as an or¬ 
dinary bread dough; it may be made 
richer by the use of more shortening. I 
usually take a part of my bread sponge 
to which I add milk instead of water as 
for bread, and rather more lard and 
sugar. When the dough has risen and 
has been kneaded (punched as my hus¬ 
band says) and becomes light the second 
time, I take it out of the pan and roll 
it out into a long roll about as thick 
as my wrist. This roll I cut into pieces 
of equal size about as long as a hen’s 
egg, which I roll into balls. This rolling 
process requires considerable practice; 
it is done by placing the palm of the 
hand on the piece of dough with the fin¬ 
gers curved downward and slightly in¬ 
ward around the dough. With the nails 
of the fingers touching the board, the 
thumb, which is allowed to rest on the 
board is curved around the dough, form¬ 
ing a sort of inverted pocket. With the 
dough held in this position, the hand is 
NEW-YORKER 
Paint Questions. 
Some time ago I read that a fine paint 
for floors was old Dutch green paint. 
It said to use common crude “blind 
green” paint, mixing into it black paint 
and burnt sienna paint. So far I have 
failed to find anyone, painter of paint 
dealers, who know what “Dutch green” 
or “blind ^reen” paint or “burnt sienna” 
are. Can you tell me? 
I notice the directions for all glue 
paint use yellow ochre. Why is this? 
Will not other dry paints do as well? 
IE so, what ones? I have tried all sorts 
of paints for my porch floors but as yet 
have found nothing that will not peel 
and wear off easily. Can some one give 
me a good one? E. M. S. 
466 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
Cornmeal Boiled Pudding. 
This is a dish our forefathers used to 
have for dessert when they had an old- 
fashioned boiled dinner. I never have 
made it myself, but am going to try it 
next Fall when the supply of home¬ 
grown corn comes from the mill, as they 
tell me the meal must be good in order 
to have a good pudding. My grand¬ 
mother used to make it 70 years ago. 
She would sift some meal into a pan, 
make a hollow in the center and put in 
salt enough to season it, then poured 
on boiling water and stirred it (as you 
would a hoe cake). It should be thick 
like hasty pudding when put into the 
bag. Put into a cotton bag and tie up 
but leave room enough for it to swell, 
as it will swell a little (there could be 
a little saleratus put in, but she put in 
nothing but salt). Drop it in the ket¬ 
tle of boiled dinner or meat and boil two 
hours. The liquid must be boiling when 
the pudding is put in, and kept boiling 
all the time. The pudding has a flavor 
of the liquid it is cooked in. When 
turned out onto a plate it is a round 
yellow ball. Serve with molasses or 
sugar and cream. 
I wonder how many of The R. N.-Y. 
readers can apple. I know of no one 
who does it, but I do not think anyone 
who ever had some home-canned apple 
to use the latter part of Winter or early 
Spring would ever allow herself to be 
without it. We had a rather light yield 
two years old that are just as good as 
the day they were canned. A Winter 
like this when they are scarce and high- 
priced, they are coming in very handy, 
both to use and to sell. 
ANNA D. LOVEKING. 
es in diameter. Stamped on best round 
thread linen, with mercerized floss to 
work, 55 cents. 
No. 725. Design for towel end in 
cross-stitch style. Stamped on superfine 
24x15 inch pure linen, with mercerized 
floss to work, 55 cents. 
No. 557. Design for embroidering a 
baby pillow, a sofa cushion or a center- 
piece. Stamped on white pure Irish lin¬ 
en, with mercerized floss to work, 60 
cents. 
of Winter apples last Fall, but lots of 
given a few quick rotations allowing the early 1 all apples, so I canned Astraehan, 
dough to turn in the hand. Some flour Wealthy and Porter apples, have some 
must be used on the board to prevent 
the dough from sticking, but not too 
much, or the dough will slide and not 
turn in the hand as it should. These 
little balls of dough should be rolled until 
they# are smooth on top and round. As 
they are rolled I lay them aside, smooth 
side upward until they become somewhat 
soft. Then taking a ball in each hand 
I roll them on the board until they are 
about four inches long. 
I now take each piece and with a 
small rolling pin (about the size of a 
broom handle) roll from the center to¬ 
ward each end several times, stopping 
each time just before reaching the end. 
which leaves a little ball on each end of 
the strip. The middle should be rolled 
to about twice the thickness of pie-crust. 
I now grease each piece with melted 
butter or lard, using a small flat paint 
brush kept for the purpose, and fold 
over. At this point care should be taken 
that the large ends are perfectly even, 
otherwise they will upset while rising. 
Place on pans as fast as folded. In 
bakeries this is known as “pairing” and 
also requires some practice. They must 
be placed on the pans evenly and the 
proper distance apart; otherwise in 
raising they will touch on one side be¬ 
fore they do on the other, which would 
draw them out of shape, or cause upset¬ 
ting. 
A roll dough should be made somewhat 
stiffer than a bread dough, for unless the 
flour is extra strong a thin dough will 
make flat rolls. “bakeb’s wife.” 
Don’t Buy Pumps 
Blindfolded! 
There are over 300 types o£ pumps—each 
best for a certain purpose. 
Can you pick out. unaided, the one that 
will exactly suit your needs? 
Won’t you be saving time and money by 
getting expert advice ? Write our Mr. Gould, 
in care of our Consultation Department. He 
will advise you from his expert knowledge— 
help you choose the pump that will best 
serve you, and at the lowest cost. There is 
no charge for this service. You may as well 
have the benefit of It. 
RELIABLE 
Before you make up your mind on pumps, 
in justice to yourself, you ought to investi¬ 
gate Goulds Reliable Pumps. 
For over two generations they have held 
top place. There are more Goulds in use 
than any other line of pumps made. That’s 
pretty good evidence of their quality. And 
you’ll find Goulds Pumps sold by the best 
dealers in your town. That’s another proof. 
We make hundreds of thousands of pumps 
yearly. This big output enables us to give 
maximum value at lowest cost. Be sure to 
look up the Goulds dealer, whether you need 
a small cistern suction pump or a large 
power pump. 
ThiC Pnok Prop Tells how to have run- 
A1US Iltv ning water any place 
on the farm. Illustrated with pictures 
and diagrams. Twenty pages 
crammed full or pump 
information yon ought 
to have. By filling out 
the blank in this book 
you will, without obliga¬ 
tion, get facts and oost of 
the very pump outfit you 
require. W rite at once. 
THE GOULDS MEG. CO. 
58 W. Fall Street 
Seneca Falls, N. Y. 
Largest Manufacturers of 
Pumps for Every Purpose 
O' ’» 
Spring begins, with sunburn and tan. Dr. 
Crane’s Almond Cream mornings and Dermal 
Cream nights keep the skin smooth and well. 
Each, by mail, ‘25c. Dr. V. D. CRANE, Mont¬ 
clair, N. J. 
This Daring Book Tells How 
r How would you like to buy many of your groceries for just J 
HALF the usual price? How would you like to save is per/ 
cent, and more on staples like Flour, Sugar. Coffee, etc. ? I 
You can do it. You can make an average saving of 35 per 
cent. And to prove it, it is only necessary to send a postal for ] 
Larkin Co.'s latest free Grocery Book. It pictures, prices and | 
describes some 200 choice Groceries, at prices that literally J 
astound most people. No matter what grocery foods you 
want, you'll find them listed in this daring Book. 
U^ACforv 
Where We Save You 
Wo save you the retailer’s profit and his cost of 
doing business. And in most cases we also save 
you tne wholesaler's profit and operating costs. 
For wo sell direct from factory to 2,000,000 families. 
Our plan is sound, sensible, safe and economical. 
Thirty-nine years’ experience have proved this. 
The Famous 
LitrJfcftt Guaranty 
Larkin Groceries are so absolutely pure and 
high-grade that we permit any family to try 
them entirely at our risk. If, after trying 
them you are not satisfied, merely send back 
the remainder. All your money, including 
freight, will be returned—AT ONCE. 
-/ifcr 
Postal Card 
Brings Book 
by Return Mail 
The Larkin Gro¬ 
cery Book offers, in 
addition to 200 Grocery Products, 
some 700 general Household Supplies. The 
low prices are amazing. Just compare them with 
what you have been paying. Then you’ll see why 
2.000,000 families buy of Larkin Co. 
No matter where you live, you can profit 
greatly dealing with us, for we have ware¬ 
houses in different parts of the country. 
Just say on a postal, "Send me your Grocery 
Book No. 17,” and this astounding Book will 
be sent by return mail, free and postpaid. 
Do itNOW 
Lurkla C&+ Dept. 17, Buffalo, N. Y. 
“ Small Stuff.” 
“Small stuff” is the term used by 
night bakers to designate the small pro¬ 
ducts made by them, and includes the 
various kinds of rolls, raised biscuits, 
and in fact anything in that line, smaller 
than a five-cent loaf of bread. My hus¬ 
band, who was a baker before becoming 
a back-to-the-1 a'nder, has given ine much 
valuable information and instruction 
Protecting the Table. 
Tables are often spoiled by water seep- j 
ing through the earthenware pots which 
hold ferns or other plants. These earthen¬ 
ware plates which are uuglazed, may be 
made waterproof by putting a piece of par¬ 
affin in the plate and setting in warm oven. 
Let the paraffin melt and sink into the 
pores of the earthenware; turn dish so 
that sides will, be paraffined also. I.et 
cool and you will have no more trouble. 
1. M. B. 
Heating Plans Free 
Don’t decide on your heating system for home,chnrcb, school or other 10. ’ 
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a Kai&nv&zoe ss: 
ReKUlerrd Direct to You s T o°o es 
Satisfaction §§ 
Guaranty- 
cash or timo payments. Satisfied customers everywhere. Ask for names near you. 
Write for FREE BOOK saving. Ask for Catalog No. 91*0 
Kalamazoo Stove Company, Manufacturers, Kalamazoo, Mich. 
Wo make full lino of Ranges, Stores, Furnaces, Metal Kitchen Cabinets and Gas Stores. Mention catalog wanted. 
