1914 . 
THE RURAL NEW-YORKER 
1089 
Seen in New York Shops. 
Bungalow lunch sots consist of a cen¬ 
terpiece and plate doilies of heavy un¬ 
bleached cotton, the scalloped edges but¬ 
tonholed in red or blue, and a few sprays 
worked in to match. Such sets of 13 
pieces have been reduced to $1.25. There 
are scarves and separate centerpieces to 
match. All the linens and draperies of¬ 
fered for “bungalow” use are very suit¬ 
able for farm homes, especially in the 
Summer. 
A piece of furniture that woul . delight 
any woman is a Martha Washington sew¬ 
ing table of mahogany. It has sliding 
trays, spool racks, and three drawers, and 
looks like a quaint old Colonial piece. 
Such a sewing table costs from $15 to 
$18. 
Small tight-fitting toques of black vel¬ 
vet, trimmed with flaring wings, bows or 
quills curved at the top into interrogation 
points, are among unreasonable August 
fashions. They are entirely without 
brim, and the wearers look most uncom¬ 
fortable under the hot August sun. White 
beaver hats are also appearing. Many 
draped toques, which are usually becom¬ 
ing, are offered for the Fall. They are 
not large but fit down low over the head, 
both in front and back, arranged slanting 
down on one side. One very picturesque 
toque was of violet satin, trimmed with 
upstanding bows of rose color. 
Blue serge is always suitable for young 
girls, and this color and material comes 
to us for Fall wear with the stamp of 
foreign fashion. A favorite model is a 
basque buttoned down the front, long 
waisted, and joined to a pleated skirt, 
the join being covered with a serge sash 
having a bow in the back. Black satin 
is often used to trim blue serge. Redin- 
gote dresses are made of this material, 
opening in the front over a pleated un¬ 
derskirt. 
Some new blouses have Sarah Bern¬ 
hardt collars—a high collar topped with 
a sheer pleating. When the collar is open 
in V-shape in front this frill falls into 
the new fan shape at the back. 
A new basque meant to take the place 
of a separate blouse, is of black satin, but¬ 
toned all down the front with jet buttons. 
It has long set-in sleeves finished with 
pointed cuffs, and a sash that ties at the 
back. A high flaring white organdie 
collar finishes the neck. Wear this bas¬ 
que over a pleated skirt, and one may 
feel really up to the times, although it 
looks like 1SS5. 
Among some of the new jewelry seen 
are very pretty ornaments of black 
enamel with rhinestones or pearls, set in 
sterling silver. The velvet neckbands 
now fashionable are trimmed with slides 
of this style, and there are also very at¬ 
tractive circle brooches. Among jet or¬ 
naments, we see necklaces of jet beads 
finished with an old-fashioned jet locket 
with a raised design cut like a cameo. 
Such things have been old-fashioned for 
a generation, but are now new again. A 
very pretty and unusual bead necklace 
was of large round cut crystal beads, sep¬ 
arated by two-inch spaces of jet bugles al¬ 
ternating with small round cut jet beads. 
Some of the shops now selling table 
linens call attention to the fact that much 
of the flax used is grown in Russia, “ren¬ 
dered” in Belgium, and then woven in 
Germany, Ireland and Scotland. This 
naturally presages higher prices on lin¬ 
en, although we have broad prairies to 
grow the flax, and busy industrial cities 
to weave it. Some pretty lunch sets seen 
were unbleached damask, not creamy, but 
the regular silvery brown of unbleached 
flax. The cloths were round, with scal¬ 
loped edges. For lunch sets, colored and 
unbleached linen is very much in vogue. 
Some of these sets are white damask with 
colored borders, pink, red, blue or yellow, 
while some are damask in the solid color. 
Such a sot in delft blue damask would be 
especially pretty with white and gold 
china. Among bath towels, the handsom¬ 
est we have seen were made in Spain, a 
country we do not ordinarily associate with 
that class of textiles; they are Turkish 
toweling almost as soft and fine as plush, 
with handsome colored borders. 
Freshening Salty Meat. 
O NE Winter when we were not at homo 
we entrusted the curing of our pork 
to the hired man, and as a result the meat 
was so salty that we could hardly use it. 
We allow two weeks for bacon and four 
or five for hum, with an extra week if 
the pieces are very large, but this meat 
was in strong brine exactly 11 weeks. 
The hired man’s excuse was that the 
brine froze so solid that he could not get 
the meat out till it thawed of its own ac¬ 
cord. Be that as it may, that meat, when 
smoked was crusted with salt. We did 
not feel so disappointed about the bacon, 
as we like it best with beans, green and 
dry, succotash and other dishes that could 
take up the salt, but for frying the ham 
we were blue indeed. No housekeeper 
likes to have her hams bitter with brine, 
and very few want to boil every pound of 
liam and shoulder, so we had to find ways 
and means to freshen that meat. 
We tried hot water and cold water, 
long soaking and short soaking, sweet 
milk and buttermilk, mild boiling and va¬ 
rious other things people told us, but 
among all these cure-alls, we decided on a 
combination. Perhaps there are better 
ways than we evolved out of the mass of 
directions, hut if any woman is search¬ 
ing for a plan to freshen salt pork and 
still have the pork taste fairly good. I 
can recommend the following. The trou¬ 
ble with many of the things we tried was 
that they left the meat tasting very much 
like old leather or something equally 
tasteless. 
Soak your meat all morning if you 
want it for dinner, in cold well water, 
changing at least three times. About one 
hour before dinner cover with sweet milk 
and allow it to stand in a moderately 
warm place. When ready to cook wash 
well and put in a frying pan with a 
little fryings and butter mixed. Fry 
carefully and it will brown as well as ham 
that never was soaked. I cannot truly say 
this is as good as ham that is not salted 
too much in the start, but it is far bet¬ 
ter than many people are accustomed to 
when they have oversalted their meat. 
We were overjoyed to make the meat as 
good as it proved by this method, for 
we felt sure we never could dispose of 
it in its first state. 
ITILDA RICHMOND. 
Creole Toast.—Beat up four eggs and 
add to them the same number of toma 
toes, free from skin and seed and finely 
chopped; also a small teaspoonful of 
chopped green chili, gherkin or capers, 
half a cupful of milk and a little salt 
Melt one and a half tablespoonfuls of 
butter in a saucepan, mix all the other 
ingredients together, pour into the pan 
and stir over the fire till thoroughly hot. 
It may then be served at once on pieces 
of toast, or may be allowed to cook 
gently by the side of the fire for five or 
ten minutes as preferred. Serve very 
hot. The above mixture might also be 
baked in the over for 20 minutes and then 
garnished with small pieces of toast. In 
preparing it, one egg and one tomato 
may be cooked for each person served. 
See that boat rowed by two men; 
when they keep time in rowing it goes 
smoothly over the rough waters; but if 
not, each wave gives its shock and any 
stroke of the oar wrongly applied may 
capsize the frail skiff. Marriage is the 
bark, the rowers the wedded pair on the 
sea of life. Only by pulling together can 
they lessen the dangers of the voyage.— 
Due de Livis. 
What the Telephone Map Shows 
56.8% 23.5% 10.5% 9.2% 
Exchanges Bell-connected, Exchanges Bell-owned. Exchanges not Bell- Places served by 
but not Bell-owned. owned or connected. two companies. 
E VERY dot on the map marks a town where there is a tele¬ 
phone exchange, the same sized dot being used for a large 
city as for a small village. Some of these exchanges are owned by 
the Associated Bell companies and some by independent com¬ 
panies. Where joined together in one system they meet the needs 
of each community and, with their suburban lines, reach 70,000 
places and over 8,000,000 subscribers. 
The pyramids show that only a 
minority of the exchanges are Bell- 
owned, and that the greater majority 
of the exchanges are owned by inde¬ 
pendent companies and connected 
with the Bell System. 
At comparatively few points are 
there two telephone companies, and 
there are comparatively few ex¬ 
changes, chiefly rural, which do not 
have outside connections. 
The recent agreement between 
the Attorney General of the United 
States and the Bell System will facili¬ 
tate connections between all tele- 
ph one subscribers regardless of who 
owns the exchanges. 
Over 8,000 different telephone 
companies have already connected 
their exchanges to provide universal 
service for the whole country. 
American Telephone and Telegraph Company 
And Associated Companies 
One Policy One System Universal Service 
Save $ 5 to $ 23 
Factory Prices—Freight Paid—One Year's Trial 
Stoves and Ranges 
Buy direct from factory 
and get a betterstove for 
less money. Freight pre- 
W V paid—stovecomesall pol- 
Mr »she<l, rear!y to sot up. Use it one year—if 
Mr JoU aren't satisfied we refund your tuontv. 
M Write for Catalog and Prices. Rig Free 
fy Catalog shows why improved features of Gold Coin 
Y Stoves make them fuel-savers and splendid bakers 
—why they have giveu satisfaction for 03 years. 
Gold Coin Stove Co., 3 OakSt.,Troy,N.Y. 
WAR IN EUROPE 5, VAIS 
GREATEST SELLING BOOK OF GENERATION. “Modern Eu¬ 
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money-making opportunity. Splendid sample Look 
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PRINTING BARGAIN ’fV'S 
and envelope heads, S2 Send nsyonr copy and tve will 
send proofs FREE, RYOER PRINT SHOP, BarnerviHe. N. Y. 
I 
PATENT APPLIED TOI* 
Agents Wanted 
in unoccupied territory. Write 
quick for terms. 
Comfort in Farm Homes 
Here is a new furnace—“The Pipeless Wonder''—requires neither flues 
nor pipes in walls or cellar. Guaranteed to keep the house warmer and Cozier 
for less money than any other system. No more carrying coal upstairs and 
ashes downstairs. Xo floor space wasted for stoves. Makes the farm home as 
comfortable and cozy as the steam-heated flat. 
Guaranteed to 
Save At Least 
25% of Fuel 
30 Days’ Trial 
Satisfaction or 
Money Back 
Distributes heat perfectly through one regis¬ 
ter. necessitating only one hole in the floor. 
This register has a center and outer channel. 
As the warm air rises through the center 
channel the cold air is forced down and 
drawn into the furnace through the outer 
channel; there it becomes heated and again 
comes up through the center channel to warm 
the house. This continuous circulation of air 
makes the “MONITOR” more efficient, 
economical and healthful than anv other 
heating system. Saves all the floor space 
in your living rooms now taken up by stoves, 
and yet your upstairs rooms will be warmer 
than stoves ever make them. 
You take no risk when you buy the “MON¬ 
ITOR.’ 1 Use it 30 days and if not perfectly 
satisfactory, we will refund your money. We 
build this furnace ourselves" in our own im¬ 
mense factory and know what it will do. 
We have been in business almost 100 years 
and our guarantee gives you absolute protec¬ 
tion. 
FREE: A copy of our booklet, “The Pipe¬ 
less Wonder,” mailed postpaid. Send us your 
address. If you will give us the size of 
your house, number of rooms, etc., we will 
help you solve your heating problem at less 
expense than it has ever cost you before. 
WRITE TODAY. 
fhe Monitor Furnace Co., 504 Gest Street, Cincinnati. Ohio 
I 
