1D14. 
THE RURAL NEW-VORKER 
1111 
15A73 
|Bj^\ 34A73 —Hand-en- 
> ignved Cameo 
£ ’i Brooch Pin or 
R J Pendant. Twenty 
year gold-tilled 
* • 'with hand-en- 
y tv graved ivory color 
head. Background 
in garnet, black, or 
Regular value, S1.9S. 
Postpaid, $1.98 
27A73 
69 c 
This Skirt 
Only $2.98 
11A73—This is the very 
new and very fashion¬ 
able Russian Tunic Skirt 
—and a genuine bargain 
at the “NATIONAL’S” 
low price of $2.98. It is 
made of "NATIONAL” 
All Wool Worsted Serge, 
chemically tested for 
Quality, color and serv¬ 
iceability, and the work¬ 
manship is up to the 
“ NATIONAL’S ” usual 
high standard. It dis¬ 
plays a stylish girdle-top 
and is smooth-fitting 
around the waist and 
hips. The tunic hangs 
in graceful lines and 
overlaps a fashionable 
plaited section, which 
gives comfortable 
width to the lower 
edge. Percaline foun¬ 
dation under the tunic. 
Invisible side closing. 
COLORS: black, tan, 
navy blue: SIZES: 
to 30 inches waist 
measure: 36to44inehes 
front length. This is 
P 1 e of 
money- 
It is 
Order 
Postpaid, $2.98 
28A73 —Child’s Box Coat of 
mixed Wool and cotton 
Cheviot lined with black and 
white shepherd check mate¬ 
rial. Plaid collar in harmon¬ 
izing colors. Order today. 
COLORS: navy blue, medi¬ 
um brown, or cardinal. 
SIZES: 2 to 6 years— 
Postpaid, $1.98 
SIZES : 7 and 8 years— 
Postpaid, $2.49 / 
26A73 
27A73-" Little Nell” 
Dress of navy blue Cot¬ 
ton Sergo and black 
and white Cotton 
Shepherd Check. Waist 
of solid color: collar, 
cuffs and skirt of check 
material. Skirt at¬ 
tached to waist with 
buttons and button¬ 
holes. 
SIZES: 2 to 6 years. 
Splendid value. Your 
money back if you 
are not delighted. 
Postpaid 69 
1BA73—Boys’ new style Nor¬ 
folk Suit. Coat has yoke and 
laitsto waist-line, frontand 
ack alike. Twill lining. 
Full-cut knickers lined 
throughout. Navy blue All 
Wool Serge: also All Wool 
Cheviot in medium grey mix¬ 
ture or medium brown mix¬ 
ture. SIZES: 5 to 14 years. 
Order it today. Postpaid, $ 2.98 
16A73 — Boys’ Golf Cap with 
inside plush band. Navy blue 
mixed Wool and cotton Serge 
—also grey or brown mixed 
Wool and cotton Cheviot. 
Order it today. 
SIZES: 6% to 7 Y s . 
Postpaid, .25 
I4A73—Here is the 
newest style suit for 
small boys. Double- 
breasted blouse with 
collar and cuffs trim¬ 
med with black braid. 
Straight pants at¬ 
tached t o t h e 
blouse with but¬ 
tons and button- 
tonholes. May 
be had in navy 
blue mixed Wool 
and Cotton Serge: nlsomixed 
Wool and Cotton Cheviot in. 
medium grey or medium 
brown. SIZES: 3 to 10 years. 
There is no economy in 
home-sewing when yon can 
buy this ready-made suit at 
this low price. Your money 
back if you are not delighted. 
Order today. 
Postpaid, $1.98 
14A73 
£ I 98 
46A73—Value $1.50. Our price, $1.00. Very warm and 
serviceable Gloves of Fleece-lined Suede Half-pique 
sewn and three rows of stitching on back. COLORS: tan, 
or grey. SIZES: 6 to SM—in half sizes. You will be 
delighted with these serviceable gloves and you’ll save 
money. Order today. Postpaid, $1.00 
8A73—Only $1.49 buys this 
Three-piece Matched Set of 
Underwear, made of good 
quality Muslin. It consists 
of a slip-over gown, a corset 
cover and knickcrbockor 
drawers. The gown has a 
yoke and sleeves of eyelet 
embroidery and ribbon-run 
neck. The front yoke of 
the corset cover is made of 
eyelet embroidery and lace 
trims the armholes. Rib¬ 
bon at neck. The drawers 
are gathered into a band of 
eyelet embroidery at the 
knee. Open only. 
SIZES: gown and corset 
cover 32 to 44 bust; draw¬ 
ers 23 to 29 inches side 
length. 
This is a real bargain — 
order it today. 
Postpaid, $1.49 
A Bigger 
Dollar’s 
Worth 
To give you a bigger dol¬ 
lar’s worth—more style, 
better quality, greater 
value for every dollar 
you spend at the 
“NATIONAL” is our 
constant endeavor. 
Above all. you must be 
pleased with everything 
you buy here at the 
’•NATIONAL.” If you 
are not pleased we will 
refund your money and 
pay transportation 
charges both ways. 
NATIONAL CLOAK & SUIT CO. 
3 PIECE 
MATCHED 
SET 
8 A 73 
49 
Tomato Relish. 
I WOULD suggest that the recipe for to¬ 
mato relish, page 1037, should also 
contain horseradish to make it keep 
without cooking. I enclose one which 
will keep in a crock, and which requires 
no cooking: One peek ripe tomatoes 
chop fine, skinned; add one-half cup salt 
and let stand over night. Drain out 
juices (which can be boiled down and 
added to soup) ; add three onions 
chopped, three green peppers and three 
roots of celery, use stalks also: two 
ounces white mustard seed, one ounce 
cinnamon, 1% pints vinegar, grated horse¬ 
radish, one cupful sugar to taste. 
MRS. R. E. 
Canning Corn. 
I SHOULD like to tell the readers, some 
of whom, perhaps, have not tried this 
way, how I can my sweet corn. It al¬ 
ways keeps well for me, and is nearly as 
good as new corn. To 10 cups of corn 
add one cup sugar and one-half cup salt. 
Do not add much water if any, and cook 
in a kettle till it is heated all through; 
let it bubble up, but keep it stirred so 
that it will not scorch on the bottom of 
the kettle. When thoroughly heated 
through, pack it in glass cans, with new 
rubbers, and seal, and it will keep the 
year round. It does not need freshening 
when you open a can. just add sufficient 
milk to cook, or rather to heat it up in 
and it is ready for the table, with the 
addition of a little cream and butter. 
I). N. 
Winter, both for gowns and suits. They 
are in rather dark shades as a rule, pheas¬ 
ant and prune being two fashionable cor¬ 
duroy colors, also a variety of grays. We 
have seen a number of beautiful costumes 
of mouse-colored velours or plush. Some 
of these have a velour Russian blouse 
edged with squirrel fur. 
Cheese as a Meat Substitute. 
W HILE meat is so high priced cheese 
may be used in many ways as a 
substitute. It is very nourishing, but 
many people find it rather hard of diges¬ 
tion. However, we usually find that when 
mixed with milk, bread, etc., and made 
into cooked dishes, it is more readily di¬ 
gested than when served uncooked. 
French Rabbit.—Butter a baking dish 
and cover with broken bread. Over this 
sprinkle grated cheese, then another lay¬ 
er of broken bread and so on until the 
dish is full, having cheese on top. Pour 
over this one cup of cold milk into which 
has been beaten one egg, also two dessert 
spoons of hot water. Bake in a moder¬ 
ate oven. 
Cheese Turbot.—Prepare a cream 
dressing of one pint of milk, one ounce of 
butter and one-half ounce of flour. Sea¬ 
son with one saltspoonful of salt, two or 
three dashes of pepper and a pinch of 
mace. Into this dressing turn four ounces 
of grated cheese. Butter a pudding dish, 
then fill with alternate layers of this mix¬ 
ture and bread crumbs. Bake a golden 
brown. Serve hot. 
Cheese Scallop.—Soak one cup of 
bread crumbs in fresh milk ; beat into it 
three eggs, one tablespoonful butter and 
one-half pound of cheese. Strew the top 
with sifted bread crumbs, and bake in 
the oven a delicate brown. 
Molded Macaroni and Choose.—Cook 
three-fourths of a cup of macaroni, brok¬ 
en in small pieces, in rapidly boiling 
salted water half an hour. (Add a tea¬ 
spoon of salt to a quart of water). Drain, 
then add a cup of milk and cook until the 
milk is absorbed; then stir into one cup 
of seasoned white sauce (use three table¬ 
spoons of flour in the making), add two 
tablespoons or more of grated cheese, and 
when cooled a little, a beaten egg. (Two 
are better). Turn into a buttered bor¬ 
der mold sprinkled with bread crumbs 
and poach, standing in a pan of hot 
water, about twenty-five minutes. Turn 
from the mold and fill the center with 
stewed tomatoes. 
Popper and Cheese Custards.—Scald 
one cup of milk, add six tablespoons of 
grated cheese, and stir until the cheese 
is melted, then add two eggs slightly 
beaten and season with salt and paprika. 
Butter six individual molds generously 
and sprinkle with chopped red or green 
pepper, fill with custard, set in a pan 
of hot water and cook until firm. 
Honey Drop Cookies.—Take one cup 
of sugar, one cup honey, one cup butter¬ 
milk, one-half cup sour cream and flour 
to thicken, with one teaspoon of soda. 
Drop by spoonfuls in cooky pan and bake 
in hot oven. m. d. b. 
Swiss Chard. —Boil the leaves until 
tender, let drain, run through food chop¬ 
per, put in kettle and cook for 10 min¬ 
utes in any gravy. If chicken is the 
meat for the meal use chicken gravy, if 
pot roast use the gravy from the pot 
roast, or if roast lamb or mutton or pork 
use the gravy from any of them. We 
prefer this to spinach. We also can it 
for Winter use and we have greens as 
good as fresh greens any time during 
Winter. k. a. c. 
Irish potato scones are very good; the 
secret of making them is to prepare them 
quickly, with very little handling, and 
have a good oven ready to receive them 
as soon as molded. Sift together two 
cupfuls of flour, half a teaspoonful of 
salt, and 1 y 2 toaspoonful of baking pow¬ 
der. Then rub in lightly two tablespoon¬ 
fuls of cold mashed potatoes and a tea- 
spoonful of butter. Moisten to a soft 
dough with very cold milk, turn quick¬ 
ly out on the bread board, roll lightly to 
half an inch in thickness, cut into bis¬ 
cuits, and lay on a well-greased baking 
sheet or pan. Brush over with beaten 
egg, and bake in a quick oven for 15 
minutes. 
The first lesson of life is to burn our 
own smoke, that is, not to inflict on out¬ 
siders our personal sorrows and petty 
morbidness, not to keep thinking of our¬ 
selves as exceptional cases.—James Rus¬ 
sell Lowell. 
Seen in New York Shops. 
A MONG the new blouses for Autumn 
wear are some of white chiffon with 
colored coin spots; they have high lace 
collars wired at the back. Hand-painted 
chiffon with sheer lace, and hand-painted 
lace with chiffon cost from $6.50 up; 
they are not very striking, and are ex¬ 
tremely perishable. A beautiful but sim¬ 
ple blouse that costs $10 is white crepe 
meteor with long tight-fitting sleeves, Na¬ 
poleon rovers and a vest of fine lace. An¬ 
other handsome model costing $8 is dark 
striped crepe de chine with a white col¬ 
lar and waistcoat, fastened with very 
large pearl buttons. These are all new 
French models,' which are likely to be 
largely copied. 
Some very attractive materials are 
now challis having a dark background 
with a pattern in tiny colored flowers, 
very similar to the patterns shown in 
flowered silks. They are all wool and 
50 cents a yard. 
Long transparent sleeves wore a sudden 
variation in the basque dresses; some 
of the sleeves were of lace, others of net 
or chiffon. The lace sleeves are perfectly 
plain and tight-fitting; the net sleeves are 
sometimes tucked, or rather loose, and 
gathered into a cuff. Some of the basques 
have a dropped shoulder, the transparent 
sleeves seamed to this with a piping, 
while in other cases there is a large arm¬ 
hole, the. transparent sleeve forming part 
of a guimpe which makes a vest in front. 
Some of these transparencies are so ex¬ 
tremely diaphanous as to be rather start¬ 
ling. Then there are net over-blouses of 
the kimono shape, which are worn over 
plain waists, very often, it must be con¬ 
fessed, with a somewhat scrappy effect. 
These over-blouses are plain kimono 
shape, V-neek hack and front, and loose 
elbow sleeves; those of white net are 
often edged with narrow black net pleat- 
ings. Their proper use is over a slip of 
silk or crepe de chine, hut unfortunately 
a great many women seem to think they 
can freshen up any rather shabby waist 
with this net covering, and the effect is 
not happy. 
Ribbon trimming is soon on many new 
gowns, some of the tunics being trimmed 
with five to seven hands of ribbon in 
graduated widths. Both satin and velvet 
ribbons are used. This is a revival of an 
old style which is always pretty. 
Some pretty little rompers were of 
pink or blue cliambray. They are made 
with a full-length closing down the back, 
and also open across the bottom edge, un¬ 
derneath, from one knee to the other. 
There is a wide belt and little patch 
pocket on one side, a round collar and 
cuffs of pique, and a dog worked in col¬ 
ored cross-stitch on the loft side. This 
makes a very pretty garment, as well as 
a serviceable one. 
Corduroy and other velvety materials 
are likely to be very popular for Fall and 
