1!M4. 
"i HK RUKAL NEW-VOKKKK 
1 t ©1 
The Rural Patterns. 
In ordering patterns please give num¬ 
ber of pattern, and size desired. Price 
of each pottery} JO cents. 
8313, Girl’s dress. Cut in sizes 4, 0 
and 8 years. Size 6 requires 1% yards 
■_’7, 3G or 44-inc:li material for blouse and 
1% yards 27 or 30 for skirt and trim¬ 
ming. 8237, Boy’s suit. Cut in sizes 4, 
(5 and 8 years. Size 0 requires 1C. yards 
• >f 27 or 36-inch material for blouse and 
T s yard 44 for trousers, and trimming. 
'rtSOa, Boy’s Norfolk coat. Cut in sizes 
4 to 10 years. Size 8 requires 3 yards 
of 30-inch material. 8315. Boy’s suit 
with «oat effect. Cut in sizes. 4 and 0 
years. Size 6 requires 1 yard of Od-inch 
plain material with 1 1 1 yards of plaid. 
X043, Child’s rompers. Cut in sizes 2. 4 
and 0 years. Size 4 requires 2'.. yards of 
27 or 36-inch material with % yard 27 
inches for trimming. 
s.’;<)2, Ladies’ yoke blouse. Cut in sizes 
34 to 42 bust measure. Size 5 n reipiires 
2 :, s yards of 36-inch material. 825!». Ca¬ 
dies’ plain blouse. Cut in sizes 34 to 44 
bust measure. Size 38 requires 2% yards 
..f 36-inch material, with % yard 27 inch¬ 
es wide for collar. 8255. Semi-princesse 
dross for misses and small women. Cut 
in sizes 16 and 18 years. Size 16 requires 
1 1 1 yards of 36-inch material with % 
yard 27 inches wide for collar and cuffs. 
S 211, Two-piece flounced skirt. Cut in 
sizes 22 to 30 waist measure. Size 26 re¬ 
quires 2% yards of 27. 44 or 52-inch ma¬ 
terial for skirt, and 2 r, s yards 27 inches 
for flounces. 7775. Five-gored skirt for 
misses and small women. Cut in sizes 
14. 16 and IS years. Size 16 requires 
3*2. yards of 36-inch material. 
Canning Fruit With Little or No 
Sugar. 
W HILE sugar is a very important ar¬ 
ticle of food, it is a highly concen¬ 
trated one, and with our love for all 
kinds of sweets, we are often tempted to 
use more of this carbohydrate than the 
system can readily take care of. I think 
1 can safely say that in no other country 
is sugar used so extensively as we Ameri¬ 
cans use it. and we all suffer, more or 
less, from this erroneous and expensive 
habit. “But bow can we do up our fruits 
for Winter use without sugar?” the 
busy housewife stops to ask. Why, easi¬ 
ly enough. If the mildly acid fruits are 
perfectly ripened they will be sweet 
enough for the “unperverted palate,” and 
the perverted one can easily be educated 
in this direction, or, they can be sweet¬ 
ened to suit individual taste on using. 
If our fruits come to us, as they more 
often do when bought from a market, a 
little underripe, you have only to add just 
enough sugar as will make them as sweet 
as when fully ripened. Any fruit hygien- 
ieally put up and sealed will keep in¬ 
definitely without sugar. 
In some of the following recipes, ap¬ 
ples. peaches, pears, and grapes are put 
up without the addition of a grain of 
sugar, while the more tart varieties have 
a very small amount added. The general 
directions for canning fruit are so well 
known to most of you it will not be ne- 
eessary for me to go into detail as to the 
necessity of perfect cans and rubbers, 
and their sterilization, as well as the 
other utensils used in the process. 
Peaches.—Choose only the best, but not 
top ripe fruit, they should be firm to the 
touch. I’eel thinly, then divide each 
peach into halves, and remove one-half 
of the pits. Put into a porcelain or gran¬ 
ite preserving kettle, and add one quart 
of cold water to every six quarts of the 
prepared peaches; bring gradually to the 
boiling point, then can and seal at once. 
Pears.—The tart varieties are best for 
canning even though no sugar is used. 
Peel than, halve, and core, dropping each 
prepared piece into cold water, to which 
a little lemon juice or vinegar has been 
added, to keep them from discoloring, then 
drain, and add one quart of cold water 
to every seven or eight quarts of the 
fruit. Bring slowly to a boil, and let 
simmer gently until tender without being 
broken, and can. 
Grapes.—Take grapes fully ripened, 
and if possible fresh from the vines. 
Separate from the stems, rejecting the 
defective ones, wash, and drain. Remove 
the skins from the pulp, and press the 
pulp through a sieve to extract the seeds. 
Put skins and pulp together in the pre¬ 
serving kettle, allowing two quarts of 
water to ••very six quarts of grapes; 
bring slowly to a boil, skim if necessary, 
then simmer them eight or 10 minutes, 
and can. 
For grape juice cook stemmed grapes 
with one-third as much water as you have 
of the stemmed fruit. Bring gradually 
to a boil and cook slowly until the seeds 
separate from the pulp, then press 
through a cheese-cloth. Heat again slow¬ 
ly. and when boiling hot. skim, and put 
into cans or bottles, and seal. 
Apples.—Select red apples of a fine 
sub-acid flavor, and wipe, but do not peel. 
Remove any defective spots, and divide 
into quarters, core, and cut each piece 
into fourths, then add just enough cold 
water to make them juicy, and heat and 
cook slowly until tender, with each piece 
whole, and the juice clear. The skins 
add much to the flavor and coloring of 
this preserve. Lift carefully into cans 
while hot, and seal. 
Quinces and apples.—Take equal quan¬ 
tities of quinces and sweet apples, or two 
]tarts apples and one of quince. Wash 
and peel the fruit, then halve and core, 
cut the apples into fourths, and slice the 
quince thinly, as it takes longer to cook 
the latter than the apples. Put a layer 
of the quince in the bottom of the kettle, 
and follow this with one of apples, and 
continue the layers alternatiugly until the 
fruit is used, then add enough cold water 
to half cover them, and cook slowly until 
tender. Can the same as apples. 
Plums.-—For the green or blue gages, 
allow three pints of water and one cupful 
of sugar for six quarts of fruit. Heat them 
slowly, then add the sugar, and cook 
gently for five or six minutes, this fruit 
should be rather hard, else they will cook 
to pieces. For the damsons, use two 
quarts of water to four and one-half 
quarts of the fruit, and two cupfuls of | 
sugar, and cook slowly for 10 minutes, j 
Huckleberries.—Pick over and wash | 
the fruit carefully, then put in the ket¬ 
tle with just enough cold water to keep 
them from burning, and cook slowly un¬ 
til soft, stirring occasionally. 
Cranberries.—Pick over the fruit care¬ 
fully rejecting all the soft ones and those 
affected with dry rot. Then wash and 
drain. Allow three parts of cold water 
to two quarts of the berries, and cook j 
slowly for 15 or 20 minutes, skimming 
whenever it is necessary, then add one 
cupful of sugar, cook a little longer, and 
can. If the fruit is very ripe less sugar 
will be needed, and a little more watei 
may be added. ROSAMOND lampman. 
Tested and Tried. 
Graham Fruit Bread.—Two cups 
graham flour, one cup white Hour, one 
cup sour milk, one teaspoon soda, two 
teaspoons each of brown sugar and mo¬ 
lasses. one teaspoon of salt and one-half 
cup each of chopped nuts and seeded rais¬ 
ins. dates or prunes, cut in bits. Bake 
slowly almost an hour. 
Rice Bread.—One cup each of cold boiled 
rice, white Indian meal, wheat flour and 
milk. One egg, two teaspoons of baking 
powder, half teaspoon salt and a table¬ 
spoon of melted butter. Mix dry ingre- | 
dients, and the egg beaten with the milk 
and lastly the melted butter. Bake in 
moderate oven. This is very nice baked 
in muffin rings and eaten hot, pulled 
apart and buttered. 
Beauregard Eggs.—Cover three eggs 
with boiling water, and keep the latter 
at simmering point for three-quarters of 
an hour, then cool and shell the eggs. 
Chop the whites quite fine. Make a 
sauce with one cupful of milk, one table¬ 
spoonful of flour mixed to a paste with i 
a little cold milk, and one-third of a i 
teaspoonful of salt. Add the chopped 
whites and one scant teaspoonful of but¬ 
ter, and simmer for 10 minutes. Toast 
and cut into triangles several slices of 
bread. Arrange on a hot dish, pour over 
the sauce and rub the yolks through a 
strainer, letting them cover the sauce. 
If desirable, garnish with a pinch of 
chopped parsley. 
Savory Beef Roll.—Select the piece of 
meat called the inside flank, wipe it with 
a damp cloth, remove the skin and fat 
and lay it out flat on the bread board. 
Place iu a mixing howl a cupful of grated 
bread crumbs, add one teaspoonful of 
onion juice, one scant teaspoonful of salt, 
one tenspoonfnl of chopped Celery tops, 
a sprinkling of paprika and a tablespoon¬ 
ful of melted butter. Mix well and spread 
evenly over the meat; roll it up. rucking 
in the ends, and tie securely in shape 
with twine. Slice into the bottom of a 
baking pan one white onion, two small 
carrots, a stalk of celery and a small tur¬ 
nip: place the meat upon the vegetables, 
lay on top three slices of bacon and pour 
into the pan two cupfuls of soup stock. 
Cover the baking pan closely and cook 
very slowly for about four hours, bast- ] 
ing frequently. When cooked, season the 
gravy in the pan with a few drops of 
kitchen bouquet and thicken with a table- i 
spoonful of brown roux. Pour the gravy 
over the meat and garnish with a few 
crisp celery tops. Long, slow cooking is 
essential to the success of this dish, for 
if cooked too fast it will not be good. 
Wats you write advertisers mention Thf. 
U. N.-Y. and you'll get a quick reply and a 
"square deal.” See guarantee editorial page. 
Speer’s Special^ 
e “Get Acquainted” Oiler 
H Price 
Bed,Spring, 
Mattress & Pillows 
ONLY 
Regular 
Price, 
$1775 
"A beautiful iron bed with graceful, contin¬ 
uous posts. Measures 4 ft. 6 in. wide; may be 
had in vernis martin or whito enamel finish. 
Spring has rust proof steel fabric securely at¬ 
tached to heavy steel frame. Mattress has 
felt top, weighs 60 pounds and is covered 
with good striped ticking. Pillows filled with 
select feathers, weigh three pounds each. Can 
you think of a bigger or better value ? 
Complete Outfit Shipped on 30 days’ 
free trial. Order No. D351. Price 
$8.85. Terms, $1.60 cash with order, 
balance payable 70c monthly. 
'I'm making this great offer—slashing the 
price right in half —just to get acquainted 
with you who love your home—just to 8H0VV 
you how I've taken the bars down on credit and 
prove to you what remarkable BARGAINS I 
can give yon in everything for the home. 
So take advantage of this big, special bargain 
now. And remember 
“I Will Trust 
You Gladly 
(Signed) 
oi Pittsburgh 
My Special, easy-credit, 
long-time payment plan is for you who love 
your home —win rever you live. I’ve cut out 
all iron-clad rules and red-tape and will sell 
on terms to suit, because I am a believer in 
human nature. I’ve made friends in many 
thousands of happy homes where I’ve sold 
goods at the lowest bargain prices on easy 
terms. I know my low prices can't be beaten. 
I guarantee them and give you # 
30 Days ” Home Trial 
on any article and allow you to return the 
poods if you are not tlien satisfied. My open 
credit plan is the most liberal, most helpful 
one ever devised for homo lovers—so send to- 
day sure for my 
BOOK FREE 
Great, Big 
Furniture 
and see all the beautiful homo things. Order 
above, amazing Metai Bed Outfit J, Price 
Bargain direct from this advertisement now.” 
*SPEAR & C0.-«. 
Dept. 
H JZ. 
S' SPEAR 
A® & CO. 
Dept. H 
Plttsburgh.Pa. 
^ Please send me. 
free, your complete 
Bargain Catalog with 
Prices. Easy Credit 
Terms and Information, 
without the slightest obli¬ 
gation on ray part. 
Name.. 
.State. 
Street. 
Town. 
IT Pay Two PRICES 
iER&RangisFREE 
To try in your own homo for 80 day*. 
Show jour lriencls. Freight paid bj 
us. St ud it back at oar ex pens.* if you 
do not want to k* ep it. You can bur 
the best at Actual Factory Prices. Our 
ruw improvements absolutely surpass 
anything ever produced. Save enough 
on a single stove to buy vour winter * 
fuel. All’ 1IOOSIEI? 
STOVES 0 uu ran teed 
for Yearn. Send postal 
today for lurgre FREE 
Catalogue, showing large 
assortment to select from. 
No Obligation*. 
HOOSIER STOVE CO. 
274StateSt., Marion, Ind. 
Fine for Dairy Farms 
We sell ;i great many Pilot Lighting 
Plants to dairy fanners. Because dairy 
farmers can get even more out of an 
Acetylene installation than anybody else. 
Our Hairy farmer patrons make these 
Acetylene plants do double work. They 
run an extra line of pipe to each barn— 
and sometimes to other outbuildings. In 
these buildings they fasten the great balls 
of Acetylene light to timbers or rafters. 
They also equip these lights with igni¬ 
tion devices—to make them light with 
the pull of a chain without matches. 
Two of those Acetylene barn lights will 
make a big dairy barn as light as day. 
They will give more light than a dozen 
lanterns—and unlike lanterns, they can¬ 
not be tipped over. 
The same is true of Acetylene house 
lights. They burn in handsome station¬ 
ary bronze or brass fixtures securely fast¬ 
ened f.i ceilings or walls. 
Acetylene is too. a double boon to the 
women folks. In addition to the beauty 
of the light, it brings even a greater con¬ 
venience in the gas cooking stove. 
For Acetylene is used in gas cooking 
ranges in thousands of country homes, 
just as city gas is used in millions of city 
homes. 
I)i all of these homes tin* gas range has 
shortened cooking hours and has done 
away with the drudgery of handling coal, 
wood and ashes. 
Pilot Acetylene Generators are the most wide¬ 
ly sold light and fuel plants in the world. 
Our advertising literature tells why they are 
safe, reliable and trouble proof. Write to 
Oxweld Acetylene Company 
Western Factory 
3608 Jasper Place,’Chicago, IU. 
Eastern Factory 
654 Frelinghuysen Ave., Newark, N. J. 
