1014. 
THE RLJR.A.L, NEW-YORKER 
801 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurements de¬ 
sired. Price of each pattern 10 cents. 
8210, ladies’ tucked blouse, 34 to 42 
bust measure. Size 3S requires 2% 
yards of 36 inch material. 8224, ladies’ 
fancy blouse, 34 to 42 bust measure. 
Size 38 requires 2*4 yards of 36 inch 
material. 8255. misses semi-princess 
dress, 16 and 18 years. Size 16 requires 
4*4 yards of 36 inch material with one- 
half yard 27 inches for collar and cuffs. 
8232, ladies’ two-piece tucked skirt, 22 
to 30 waist measure. Size 26 requires 
3% yards of 36 inch material. 8098, la¬ 
dies’ peg-top skirt, 22 to 32 waist meas¬ 
ure. Size 26 requires 2% yards of 36 
inch material. 
No. 672. A design suitable for em¬ 
broidering the front of a waist or gown 
with a background of the new Rhodus 
■v 
•*, no 
0 * r* 
if* A 
% T 
embroidery or punched work, or of French 
knots. Stamped on linen lawn $1.25; 
best quality nainsook 75 cents; Irish 
linen 90 cents. 
No. 675. A design for embroidering 
low neck night gown with short sleeves. 
Stamped on fine quality nainsook 90 
cents; one-half dozen skeins of tiuss to 
work 10 cents. 
Rooks are not made for furniture, but 
there is nothing else that so beautifully 
furnishes a house. * * * Give us a 
house furnished with books rather than 
furniture.—Ileury Ward Beecher. 
Salt Cucumber Pickles. 
Would you give me the recipe for old 
fashioned salt cucumber pickles? 
mbs. w. a. s. 
The following recipe is for storing the 
cucumbers in barrels, but they may be 
put in large crocks in the same way: 
Choose small cucumbers free from spots. 
Put a layer of cucumbers in the bottom 
of a cask, then a layer of coarse salt, 
about one-fourth inch thick, then another 
layer of cucumbers, more salt, and so 
on until all are used. Place a board on 
top of the pickles, with a heavy stone to 
keep them down. Then pour in about a 
quart of water to moisten the salt, which, 
with the juice exuding from the cucum¬ 
bers should make sufficient brine to cover. 
Continue to add cucumbers, as they are 
gathered, in layers as before; a few cab¬ 
bage* or horseradish leaves on top, under 
the board, will prevent molding. When 
the cask is full, tuck a cloth closely 
around the edges, put board and weight 
on top. and cover closely, and the cucum¬ 
bers will keep for a year or two. When 
cucumbers are wanted for pickling, re¬ 
move cloth, board and stone, and wash 
them well in warm water; wipe all 
scum from sides of cask with a clean 
cloth, take out cucumbers, and then cover 
any remaining as before. Soak cucum¬ 
bers for three days in cold water, chang¬ 
ing water each day; drain and wipe care¬ 
fully. Half fill a large potcelain-lined 
preserving kettle with good cider vine¬ 
gar. put in as many cucumbers as the 
vinegar will cover, with a piece of alum 
the size of a hazelnut; heat to boiling 
point, stirring with a wooden spoon so 
that they d > not soften at bottom of ket¬ 
tle, and then drain, th owing away the 
vinegar. Cover with fresh cold vinegar, 
spice if desired. A little chopped horse¬ 
radish at top will prevent molding. 
Cooking Eggplant. 
Could you give some recipes for cook¬ 
ing eggplant? w. w. H. 
A favorite method for cooking egg- 
plaut is frying; it is also broiled, stewed, 
scalloped and stuffed. For frying, peel 
and cut egg-plant into slices one-fourth 
inch thick (it may be thicker if liked) 
lay in a bowl of cold salted water, and 
leave one hour with a plate on top to 
keep it under the water. Remove from 
water and wipe dry. Then dip in frit¬ 
ter batter, or in egg and cracker crumbs, 
and fry in deep fat. If egg and crumbs 
are used dip the slices and then put in 
the icebox for an hour before frying. 
To broil, slice, soak and wipe the 
eggplant as for frying. After drying lay 
the slices for 15 minutes in a marinade 
made by stirring together five tablespoon¬ 
fuls of olive oil with two teaspoonfuls 
of vinegar. At the end of 15 minutes 
remove the eggplant, drain in a colander, 
sprinkle with pepper and salt, and broil 
on a gridiron over a clear fire. Cook 
for five minutes on one side before turn¬ 
ing the broiler; serve very hot. 
For scalloped eggplant, peel, cut into 
dice, and soak in cold salt water for an 
hour. Then parboil 20 minutes, drain, 
and put in layers, in a baking dish, al¬ 
ternately with crumbs. Dot each layer 
with butter, pepper and salt, and strew 
with minced green pepper if you have 
it. When the dish is filled, cover with 
a layer of crumbs moistened with cream ; 
dot with butter, cover, and bake half 
an hour; then remove cover and brown. 
It may also be scalloped with alternate 
layers of chopped ripe tomatoes. 
For stuffed eggplant wash and wipe a 
large fruit, then boil for 10 or 15 min¬ 
utes. Drain and let it get perfectly cold, 
then cut in half lengthwise, and scrape 
out the center, leaving the walls three- 
quarters of an inch thick. The pulp is 
then chopped fine, and two tablespoon¬ 
fuls of bread crumbs, a tablespoonful of 
melted butter, pepper and salt added. 
Half a cupful of chopped ham. and the 
same amount of chopped chicken or veal, 
stirred in, is a great improvement, but 
may be omitted if not at hand. The 
shells are then filled with the prepared 
eggplant, which should be moistened with 
soup stock or gravy so as to make a 
stiff paste; it should be nicely rounded on 
top and covered with buttered crumbs. 
Lay the two halves in a baking dish, 
pouring some soup stock around them, 
and bake one hour basting frequently, 
then remove the eggplant, thicken the 
stock with browned flour, and pour this 
sauce around the eggplant on a hot dish. 
Acetylene Gives Double Value 
Acetylene not only supplies good 
light for the farm home, but cook¬ 
ing fuel as well—the hundred and 
one “systems” that Acetylene has 
crowded out, all furnish light only. 
Acetylene gives the Country home 
owner double value for his money. 
As a result Pilot Lighting sys¬ 
tems now outsell all others. We 
are today the largest manufactur¬ 
ers of light plants in the world. 
We have a big Eastern factory in 
Newark, N. J., and a big Western 
factory in Chicago. 
Pilot Acetylene Generators are 
important and necessary features 
of modern Country Home equip¬ 
ment—just as necessary and quite 
as permanent as a bath room or 
a heating plant. 
You simply feed your Pilot the gas pro¬ 
ducing stone Union Carbide, about once 
a month—the Pilot does the rest. Auto¬ 
matically it makes gas just as you use 
it — just enough to supply you with 
brilliant white light in your home and 
barns and cooking fuel for your kitchen 
range. Pilot plants have brought 
the greatest of City conveniences to 
the Country. Write for names of 
satisfied users in your district. 
Just address— 
Oxweld Acetylene Company 
Western Factory- 
3608 Jasper Place, Chicago, Ill. 
Eastern Factory 
654 Frelinghuysen Ave., Newark, N. J. 
System 
BUYS 
THIS 
guaranteed to do your work. 
Sixty days free trial. Other 
sizes as cheap. Pumps.motors 
and engines. Write for our 
New Way Selling Plan No. 25 
Do It Now 
The Baltimore Co., 
Baltimore, Md 
MAKE BIG PAY DRILLING 
WATER WELLS 
Our Free Drillers' Book with 
catalog ot Keystone Drills 
tells how. Many sizes; trac¬ 
tion and portable. Easy 
terms. These machines 
make good anywhere. 
KEYSTONE WATER ORIEL CO 
Beaver Falls. Pa. 
Tested, Proved Reliable 
by forty-four years ’ use in 
nearly all parts of the world. 
Many men earn big incomes 
with some one of our 51) 
styles and sizes. They use 
niiy power. Made for 
drilling earth, rock and for 
mineral prospecting. Large 
catulog No. 120 FREE. 
THE AMERICAN WELL WORKS 
Ctneral Office and Works: 
AURORA. ILL. 
Chicago Office: First National 
Bank Building 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and a 
“square deal." See guarantee editorial page. 
Your 
Neighbor’s Wife 
would subscribe for The 
Rural New ~ Yorker if 
she knew about the new 
Woman and Home De¬ 
partment. Bring it to 
her attention, secure her 
subscription and get one 
of the rewards given for 
subscription work. Send 
for Reward List. 
Department “M M 
The Rural New-Yorker 
333 West 30th Street 
New York City 
20 
