1914. 
THE RURA.lv NEW-YORKER 
703 
Seen in New York Shops. 
Capes have come into style again and 
are to be the fashionable Summer wraps. 
They are half or three-quarters length, 
and very full, rippling all around the 
wearer; some are made so as to permit 
one end to be thrown over the shoulder. 
They have flaring stand-up collars, and 
some are made with an inner waistcoat 
of contrasting silk; others have inner 
straps like the golf capes worn so much 
a dozen years ago. With the small hats 
with high quills or pompons, swathing 
cloak thrown over one shoulder, and 
tight skirt below, the wearer’s outline 
suggests an Italian army officer. These 
capes are made in broadcloth, silk and 
satin; some are cut quite low at the 
neck, with the flaring or falling collar, 
while others have high collars. 
For outing and general wear the coats 
modeled after the Scotch and English 
Balmacaan waterproofs are in great 
favor, both for men and women. They 
are quite rippling at the bottom, with 
raglan sleeves; originally made in home- 
spun or waterproof cloth they are now 
seen in a great variety of materials. This 
is a good model for a coat to slip over 
Summer dresses, like a sport coat, and 
may be made of heavy cotton or linen 
materials, such as brocaded ratine, golf- 
ine, cotton corduroy or duvetyne. We 
have a pattern for this style of coat, No. 
8260, sizes from 34 to 44 bust. 
Among inexpensive and durable petti¬ 
coats for girls are those made of halcyon 
cloth, which cost 81; they are made in 
blue, green, brown and black, length 32. 
34 and 36 inches. They are specially 
made for school wear. Among women’s 
silk petticoats charming ones are made 
of what is called pussy willow taffeta, 
which is much softer than ordinary taf¬ 
feta, and very lustrous. These petti¬ 
coats, which cost $6.75 each, come in all 
fashionable shades, as well as black and 
white. 
Wing-collar blouses of white lawn, 
which cost $2, had mannish little white 
lawn ties to hold up the collar. Yest- 
ettes of organdie or net looked like a 
pleated “dicky” coming down to the 
waist, with a stand-up collar and linen 
buttons. Some have a turn-down flar¬ 
ing collar, which lies over the coat col¬ 
lar ; these are very pretty in pique. A 
black and white check jacket suit looks 
very smart with a white pique vestette 
and collar. 
We have just become accustomed to 
the short flaring peplum or overskirt 
brought in by Oriental styles when some¬ 
thing new appears—the Cossack overdress. 
This is a plain slightly flared tunic 
reaching to the knees or below, and is 
modeled on the long full-skirted overcoat, 
worn by Russian soldiers. With some of 
the excessively tight skirts worn below 
this full tunic, it requires a second glance 
to be sure that it is a skirt, and not a 
more masculine garment that is worn. 
In one very stylish model the skirt and 
little bolero jacket were of striped ma¬ 
terial, while the Cossack tunic was a 
solid color. It came below the knee, and 
was buttoned all down the front. 
Tangerine is a vivid shade of deep 
orange that is greatly worn, not only in 
trimmings and millinery, but even in 
gowns and street suits. A tailored suit 
of tangerine crape cloth, made after an 
extreme and elaborate model, is rather 
startling in the bright sunlight of a 
crowded New York street. However, a 
little of this vivid color in millinery is 
very attractive, and is often seen on hats 
of dark myrtle green straw, which are 
plentiful, but not always becoming. 
A Talk About Rolls. 
When your dough has been kneaded 
down, and has become light the second 
time, rolled and drawn out into a long 
thin strip (see “Small Stuff,” page 455) 
you may cut these strips into small even 
pieces of suitable size, and you are ready 
to make any of the various styles of rolls. 
Vienna rolls are made by rolling the 
small pieces into balls; these balls are 
allowed to stand until they become some¬ 
what soft. When they are placed on the 
board they are rolled with the hands until 
about five inches long, about one inch 
thick in the centre, and the size of a lead 
pencil on the ends. Roll the ball of 
dough back and forth under the hand 
until it becomes the right thickness for 
the largest part of the roll. Then with 
the closed fingers of both hands start in 
the centre, roll the ends. As you roll 
gradually draw the dough lengthwise. 
Be sure that the taper is gradual, and 
that there are no broad bunches in the 
dough. Place the rolls on a tin far 
enough apart so that they will not touch 
each other when light. Just before put¬ 
ting in the oven wash them with milk 
and the yolk of an egg, and make three 
slantwise slashes across the top with a 
very sharp knife. In making this dough 
use half milk and half water with plenty 
of shortening. 
In making finger rolls, which are nice 
for soups, make the balls about one-third 
the size of other rolls, and roll out into 
straight sticks about the size of a lead 
pencil. Do not allow these to touch 
each other on the tin, and bake well. 
A bun dough is made in the same way 
as a roll dough, with the addition of cur¬ 
rants, which are rolled thoroughly in 
flour and put into the sponge when light. 
There are two, or maybe more, ways of 
making up buns. Probably the method 
most likely to give satisfaction to the 
housewife, the way I make them, is to 
cut the dough, when light, into small 
pieces about the same size as for rolls. 
Roll these pieces on the board into long 
sticks about half an inch thick. Roll 
each of these sticks into a coil and place 
on tins. Place them on the tin rather 
closely with the end of the coil touching 
the side of the pan or the next roll in 
such a manner that they will not uncoil 
in raising. Bake in hot oven. If a 
frosting is desired they may be wetted 
slightly when taken from the oven and 
dusted with powdered sugar. Bakers 1 
us a syrup made from sugar and water, 
which is applied before going into the 
oven. But I have found this somewhat 
difficult to make. 
Hot cross buns are made from the 
same kind of dough, .with the addition of 
spices (currants and citron are also add¬ 
ed. Eds.]. The dough is divided as for 
rolls, and simply rolled in round balls 
which are placed on the tins to raise. 
They should be well flattened down with 
the palms. The cross may be made with 
a sharp knife after they have been 
washed with milk and egg, just before 
going into the oven. If you would have 
good rolls or bread never wash your 
dough before it becomes light. 
a baker’s wife. 
Stale Bread and Cake. 
There is never any stale bread or cake 
to go to waste in our household. Milk 
toast is our favorite way of using old 
bread, and I never allow a lot to accumu¬ 
late, but make toast for supper or break¬ 
fast often. Left-over graham or whole 
wheat muffins can well be utilized also. 
Cut iu small slices and brown thoroughly 
in the oven any time when there is a 
hot fire, care being taken that it does not | 
scorch. The gravy may be made and set 
aside to be reheated. I often do these 
things while about the forenoon’s baking. 
At supper time it is only a moment’s | 
work to heat the gravy, dip the toast 
in warm (not hot) water, arrange neatly i 
on warmed individual plates, pour over 
the hot gravy, dot with bits of butter 
and serve at once. This is far more 
attractive than when served from one 
large dish. 
Left-over cake, no matter what kinds 
or how many, if not too stale, makes a 
most delicious pudding. Cut in small 
slices. Make a filling as follows: One 
pint milk heated near boiling, beat yolks 
of one or two eggs with two heaping 
tablespoonfuls sugar, one heaping table¬ 
spoonful of cornstarch and a teaspoonful 
of water and pinch of salt; add to the 
hot milk and boil two minutes, stirring 
constantly. Cool and flavor with vanilla. 
Place a layer of the cake in individual 
dessert dishes (preferably of glass) cov¬ 
er with a layer of the filling followed by 
cake and more tilling. Beat white of 
egg stiff, sweeten and flavor and spread 
over the tops. Dot with bits of bright 
jelly. MRS. J. 
Novels are sweets. All people with 
healthy literary appetites love them— 
almost all women; a vast number of 
clear, hard-headed men. judges, bishops, 
chancellors, mathematicians, are notori¬ 
ous novel readers, as well as young boys 
and sweet girls, and their kind, tender 
mothers.—William Makepeace Thack¬ 
eray. 
Fresh From the Well Without Storage 
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ffl TIOsv Over 6 
ah!Jr -l_IX. Years 
Old 
Over 
6000 
Sold 
This marvelous system brings the greatest of all city comforts—fresh 
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Write for FREE Catalog Today / 
THE UNITED PUMP & POWER CO. 473 ^° A , S n o y B,d ‘- 
DEAR Mr. Dillon:—Do all the R. N.-Y. readers live 
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asking for free samples of DERMAL CREAM which 
is very good for sunburn. Dr. F. D. Crane, 
Chemist, Montclair, N. J. 
TEA BY PARCEL POST 
ONE POUND of TEA and a Japanese JQ- 
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Wo make this offer to get acquainted. We would not 
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McKINNEY & CO.. MAIL ORDER HOUSE 
184 State Street • Binghamton, Naw York 
Let Us Figure On 
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Expert heating engineers will draw detail 
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Mfrs., Kalamazoo.Mich. 
We make a full lino 
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Kitchen Cabinets 
and Gas Stoves. - 
Mention catalog wanted. 
A Kal&Kva.zoQ 
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I And 
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MONUMe 
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Reliable Represenlatives manted 
THE MONUMENTAL BRONZE CO. 
345 Howard Ave., Bridgeport, 
FUMA 
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11/rI | DRILLING 
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Over 70 sizes and styles, for drilling either deep or 
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WILLIAMS BROS., Ithaca, N. Y. 
When you write advertisers mention Thk 
- R. N.-Y. and you'll get a quick reply and a 
] “squaredeal.” See guarantee editoria' page. 
