1914. 
T' H t5 RURAL 
NEW-YORKER 
1347 
Seen in New York Shops. 
RENCII dressing sets are shown 
among decorated china, for the con¬ 
venience of those who like to prepare the 
salad at the table. The set includes a 
tray of fancy china, which carries re¬ 
ceptacles for oil, vinegar, mustard, salt 
and pepper; some have a small lemon 
reamer, powdered sugar shaker and 
sauceboat. 
Some of the newest handbags are a 
pouch shape, not very deep, but rather 
wide, with a down-curving top frame. 
These are made in moire, panne velvet 
and pleated morocco, in colors and black. 
Among women’s coats that look like 
fur are silk plush and broadtail cloth; 
they are cut on the plain lines of a fur 
garment, and are very warm and hand¬ 
some. They cost from .$18 to $25. Zib- 
eline coats at the same pries are very 
soft and furry. Mannish overcoats for 
women are ot English tweed; they are 
cut as much like a man’s overcoat as 
may be worn by a woman and are warm 
and weatherproof. Sor ^ handsome ones 
of high-grade materials and workman¬ 
ship, in various subdued mixtures, were 
$18.75. 
New blankets are seen with floral bor¬ 
ders. pink, blue, yellow or lavender, and 
a binding of corresponding color, there 
are also many blankets with a colored 
all-over design of blocks, check or striped. 
In addition to the delicate colors, there 
are some extremely pretty ones in de¬ 
signs of soft wood brown on cream. 
Holland blankets of Australian wool 
costing $10 to $12 have a very long 
woolly nap, and are striped all over, yel¬ 
low and white or blue and white. 
Blanket covers of thin silk, two yards 
long, are meant to use over the blankets 
at night, when the bed cover is removed; 
they are trimmed with Cluny insertion. 
The “Le Brun” muff is a large round 
style of the “melon” shape, accompan¬ 
ied by a boa. It is modeled after the 
furs shown in portraits painted by Mine. 
Yigee Le Brun, the French artist who 
has preserved for us fashions and person¬ 
alities of French society from before the 
Revolution to the end of the First Em¬ 
pire. 
We have seen black velvet hats every¬ 
where since July, and now we are seeing 
felt hats by way of change. They are 
fine smooth French felts, in all colors, 
and all prevailing shapes, especially the 
large flat sailors. Prices vary, but 
many of them' are $3.50 and up, without 
trimming. Another style of ready-to- 
wear hat, that has attained a great pop¬ 
ularity very quickly, is of velour, in 
black, dark brown or navy blue. The 
shape is almost identical with a man’s 
bat, rather high crown, rounded, and flat 
brim with a slight roll at the edge; there 
is no trimming except a gros grain rib¬ 
bon band. These hats are very practical, 
and becoming to a young face; they cost 
from $2.50 to $3. 
Sleeveless basques, blouses and Rus- ■ 
siau jumpers of velveteen and panne vel¬ 
vet are very smart, and also practical. 
A good many styles are shown. The 
simplest model is a sleeveless waistcoat 
with large armholes, cut rather high, 
with a Y-neck. Sometimes it is drawn 
in at the back with a buckled band, some¬ 
times there is a sash, starting near the 
front, and knotted low at the back, like 
a basque. Some are straight jumpers, 
coming below the waist, and fastened un¬ 
der one arm. with large armholes and low 
Y-neck; others a plain waist, slightly 
gathered at the waistline, where a 
smooth-fitting peplum is attached. 
Breitschwanz, which is used to trim 
many new suits, is a fur cloth made in 
imitation of broadtail fur; it is very 
silky and handsome. 
Women who wish to buy a plain black 
house dress ready-made will find desir¬ 
able models sold as maids’ or waitresses’ 
uniforms. In black sateen such dresses 
mav be bought for $1.75; black soisette, 
with white collar aud cuff, $2.50: black 
or gray mohair, $5. Nurse’s uniforms 
in white linene are $3; in white poplin 
$4. 
Games are not meant for idle people 
who have nothing to do but study them; 
their true use is as a relaxation for the 
man who is doing some serious work in 
the world, and is doing it hard enough 
to make games the occupation of a holi¬ 
day and not of his best strength and 
time.—Filson Young. 
Canned Chard; Quince and Sweet 
Apple; Ground Cherry. 
ILL you publish reliable recipe for 
preserving Swiss chard for Win¬ 
ter use? I find in The R. N.-Y. 
recipes for cooking chard; but do not re¬ 
member seeing direction for preserving 
it. 2. I would also like recipe for cook¬ 
ing quinces with sweet apples and other 
fruit. 3. Would ground cherries or husk 
tomatoes be improved by adding some 
lemon or cranberries when cooking? If 
so, what proportion? s. v. <■. 
1. The following directions for can¬ 
ning Swiss chard were given in The R. 
N.-Y. for April 20. 1912, by a house¬ 
keeper who found the results very satis¬ 
factory. Wash the chard, boil just 
enough to wilt it, then pack in jars 
solid, put on rubbers and covers, but do 
not fasten tight. Place the jars in a 
kettle of water and boil one hour; take 
out and fasten covers securely. The 
next day loosen the cover, boil one hour, 
close as before, and the following day 
repeat the process, closing tight at the 
last. The same process is used for can¬ 
ning spinach. 
2. In cooking apples and quinces to¬ 
gether it must be remembered that the 
quinces take more time to cook, and in 
preserves, or in making a fruit compote, 
it is wise to boil the quince until ten¬ 
der, without sugar; the water in which 
this fruit has been boiled is then used 
for the syrup. But all the recipes we 
have call for tart apples with quinces; 
we find nothing about sweet apples, 
though we believe they would combine 
very pleasantly. 
Quince Butter.—Use half a gallon of 
quinces pared and cored, half a gallon of 
tart apples pared and coiv 1. two quarts 
of sweet cider, one pint of cold water. 
Cover the crock and stew gently until 
the fruit is very soft; then pass through 
a sieve. Add five cupfuls of sugar and 
cook until soft. 
Quince arid Pear Sauce.—Three pounds 
light brown sugar, six pounds pears, 
quartered if large, small ones cut in 
halves; nine pounds quinces, quartered. 
Boil sugar, pears and quinces nearly all 
day, taking care not to let them cook 
too rapidly, until both pears and quinces 
are of a rich red, and the juice an amber 
syrup. Can and seal tight. The fruit 
keeps its shape, the pears having gained 
a fine flavor from the quinces, and the 
quinces having added goodness from the 
pears. 
We cook quinces in a compote (stewed 
in syrup in quarters) combined with 
tart apples, but have not used sweet ap¬ 
ples. The quinces must receive extra 
cooking first, or the apples will be “done 
to rags” before the quince is tender. We 
also like a few slices of quince in apple 
pie. We should like to hear from any¬ 
one who has sweet apple and quince re¬ 
cipes. 
3. We have never cooked ground cherries 
or husk tomatoes, though quite familiar 
with the wild fruit. We have always 
considered it very flat and insipid; in 
fact, more like potato balls than any¬ 
thing else, and lemon would certainly 
improve it. Perhaps some experienced 
reader can advise us. In green tomato 
preserves, the juice of four lemons is 
used to eight pounds of fruit, which would 
doubtless be satisfactory with the ground 
cherries. Only experience can advise as 
to the proportion of cranberries to be used 
with them, though this acid would doubt¬ 
less improve them. 
Souse. 
WOULD like to have a good recipe 
for making souse. j. c. w. 
The following recipe for souse is given 
in the “Rural Cook Book”: Clean pig’s 
ears and feet well; cover them with cold 
water slightly salted and boil until ten¬ 
der. Pack in stone jars while hot, and 
cover while you make ready for pickle. 
To half a gallon of good cider vinegar 
allow half a cup of white sugar, three 
dozen whole black pepper corns, a dozen 
blades of mace and a dozen cloves. Boil 
this one minute, taking care that it really 
boils, and pour while hot over the still 
warm feet and ears. It will be ready to 
use in two days and will keep in a cool 
place for two months. If you wish it 
for breakfast, make a batter of one egg, 
one cup of milk, salt to taste, and a 
teaspoonful of butter, with enough flour 
for a thin muffin batter; dip each'piece 
in this and fry in hot lard or dripping. 
Or dip eac’i in beaten egg, then in pound¬ 
ed cracker before frying. Souse is also 
good eaten cold, especially the feet. 
A Window Cooler. 
AVE you a pantry or kitchen window 
on the shady side of your house? 
If so have the “men folks” fix you a 
window' box just to fit the lower sash. 
The four sides are 10-inch boards and 
the outer covering is of fine-mesh wire. 
With one extra shelf this makes such a 
handy place to set the pie to cool for 
dinner. In moderately cool weather, but¬ 
ter, lard, milk. etc. can be kept there 
and save much running up and down 
cellar. 
Put a sash curtain on the inside 3»d 
this is not unsightly. a. d. 
With a Victrola every home can 
enjoy the world’s best music 
The Victrola is the “open sesame’’ which admits you to the enjoy- 4 
ment of all the music of all the world. 
It reveals to you in their grandeur the musical gems of the ages. It 
brings to you the art and personality of the most famous singers and 
instrumentalists. It presents an endless variety of melody and mirth to 
suit your every mood. 
That is the charm of the Victrola, and right in 
your own home you can have ready access to this 
inexhaustible supply of musical riches and enjoy 
them at your pleasure. 
Any Victor dealer in any city in the world will gladly play any 
music you wish to hear and demonstrate the various styles of the 
Victor and Victrola—$10 to $200. 
Write to us for the handsome illustrated Victor catalogs. 
Victor Talking Machine Co., Camden, N. J., U. S. A. 
Berliner Gramophone Co., Montreal, Canadian Distributors 
Always use Victor Machines with Victor Records and Victor Needles— 
the combination . There is no other way to get the unequaled Victor tone. 
New Victor Records demonstrated at all dealers on the 28th of each month 
Victrola VI, $25 
Oak 
Victrola IX, $50 
Mahogany or oak 
Victrola XVI, $200 
Mahogany or oak 
VICT©R . 
Talking Machine Catalogue 
COUPON J 
We are your nearest Vidor Dealer, because, 
we are able to deliver to your home, direct 
from the Factory any Victor or Victrola and 
Records you may select. Send this coupon 
for pur illustrated catalog and details of 
our FREE TRIAL OFFER, Cash or Credit. . 
^ -----. * 
SAUL B1RNS 
117 SECOND AVR, Dept 172 NEW YORK 
Dmt Sir:-' 
PW—a Mod m* row Hkmtnu i VICTOR Cotofef FREE. 
_ 
APMM _ 
an. ___ 
