1914. 
THE RURAL NEW-YORKER 
1401 
Seen in New York Shops. 
N EW blouses introduced as American 
tailored models are of sheer voile, 
pleated, with stiff laundered collars. The 
collars are of the large flaring type, 
standing up at the back, while the blouse 
is pleated in fine tucks into a yoke. An¬ 
other style is of novelty crape, with a 
high turn-over stock and turn-back cuffs 
of pique. These blouses are offered at 
$2 each. 
Hats of fine felt with soft crowns have 
the brim faced with velvet. Among the 
colors are sand, Dutch blue, fur brown, 
jasper green and pearl gray; the velvet 
facing is always black. Fantaisies of 
monkey fur are fancy hat trimmings of 
this fur combined with flowers, ostrich 
feathers or metallic galon; some are 
really pretty, others grotesque. 
Little fur collarettes are among pre¬ 
vailing styles; they fit the neck snug, 
and may be of fur alone, or of silk or 
velvet, trimmed with fur. One style seen 
was a band of moire taffeta about three 
inches wide with a strip of fitch fur 
down the center; it was finished at the 
back with six large outstanding loops 
of the silk, while a rose was set a little 
at one side of the front. Most of these 
collarettes have a flower or a tiny bou¬ 
quet put at the left side of the throat. 
A band of nialine, with a big fluffy bow 
at the back is often worn close around 
the neck with a low collar or ddcollete 
waist. There is always a flower a little 
towards the left side, on the maline band, 
and this is a becoming fashion for one 
with a long neck. 
Among the cheaper furs used for coats 
is hamster, a rather short coarse fur that 
is dyed in imitation of better skins, 
though reliable furriers do not seek to 
deceive the buyer by calling it anything 
that it is not. The true hamster is a 
rat-like animal found in Eastern Europe 
and Asia; it has much the same habits 
as our native pocket gopher, carrying its 
food in its cheeks, and storing it in bur¬ 
rows, but the name hamster is given to 
other nearly allied rodents. A woman’s 
coat of hamster fur costs from about $35 
up, and is quite warm and serviceable, 
though naturally it does not compare 
with handsomer furs. At present the 
most fashionable of all furs is blue fox, 
which has suddenly come into extra pop¬ 
ularity again. One of the very good 
shops recently held a special sale of nat¬ 
ural blue fox sets, muffs and neck-pieces, 
for $175 a set, which was said to be one- 
third less than the usual price, while 
dyed blue fox was offered at a special 
price of $85 a set. Of course dyed blue 
fox may be bought cheaper than this, 
while the natural may cost much more 
than quoted. The finest and silkiest fox 
furs are quite perishable if given hard 
or regular wear. 
Navy blue, one of the most useful col¬ 
ors in woolen dress goods, is now very 
much in style for all sorts and con¬ 
ditions of women, also all the other dark 
shades of blue, known as mariue, mid¬ 
night and men’s wear shades. The fab¬ 
rics are storm and French serge, gabar¬ 
dine, poplin and cheviot, ranging all the 
way from 50 cents to $3 a yard. Such 
materials and colors are highly desirable 
for a one-piece dress, black being usual¬ 
ly combined with the blue as trimming 
or as part of the dress. Bindings of 
black silk braid are very often used on 
such dresses. 
Attractive jacket suits of wide-wale 
corduroy have Norfolk coats with a lit¬ 
tle fur collar, and a wide gored skirt. 
Many suits are fur-trimmed, some with 
cuffs and small close collar, or a little 
square collar standing up at the back, 
others with a band on the skirt also. The 
fur band is very rarely put at the foot 
of the skirt, but is usually from four 
to eight inches above it. Fitch and 
skunk-opossum are the leading furs for 
trimming suits. 
Blanket bath robes for every member 
of the family are now procurable in num¬ 
erous combinations of soft colors, pink, 
fawn, blue, lavender and gray, as well 
as the standard patterns of red. blue and 
dark gray. Bound with satin ribbon and 
with or without satin collars, they begin 
at about $2.50 in girls’ sizes, very nice 
ones in adults sizes costing from about 
$4.75 up. They add much to Winter 
comfort, especially where a house is not 
very v ell heated. 
Colored collar and cuff sets are offered 
for wear with plain waists of sheer cot¬ 
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rolls up tight 
around the neck, yllv-; 
Two large pock- vtfjjr 
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chest. State size. 
No. 33E1234 Gray. 
Prepaid oq V-. 
price,each$l.Zi 7 fh 
Many other styles i'- T“ 
lustratedand described 
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JSjTj The 
I Hi Ascot 
Hiyv Glove 
Made of imported cape- 
skin, in excellent quality, 
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The best $ 1.00 cape glove 
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in quarter sizes. State 
size. 
No. 22E390 black. 
No. 22E392 tan. 
Many other gloves tor a 
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scribed in * * Your JM 
Bargain Book,” MM 
pages X56 to 
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NEW ENGLAND MERCANTILE CO. 
64-70 India Street Boston. Mass. 
ton or silk. Many of these have the 
Elizabethan collar which, while rolling 
open in a V in front, is laid in up-stand¬ 
ing pleats at the back. One pretty set 
noted was of blue and white striped or¬ 
gandie, edged with a narrow band of 
white embroidered in white dots. There 
were deep cuffs to match. Another set 
was of flesh-colored satin, in the same 
style. Flesh color is extremely popular 
in blouses, neck dressings and other ac¬ 
cessories. 
Steamed Chocolate Pudding ; Roast 
Pig- 
W ILL you give a recipe for steamed 
chocolate pudding, also full direc¬ 
tions for roasting a pig of about 20 
pounds; time required for roasting, etc. 
MRS. e. e. w. 
Steamed Chocolate Pudding.—Boil one 
quart of fresh milk and pour over one 
pint grated bread crumbs, mixed with 
one-fourth cake grated chocolate, one cup 
sugar, one cup flour, one cup butter, two 
teaspoonfuls baking powder sifted into 
flour, one cup raisins, one cup chopped 
nuts. Put in a mold, steam two hours, 
and serve with sauce. 
Boast Pig.—A pig weighing 20 pounds 
is rather large for roasting; the usual 
weight in the New York market is about 
12 to 14 pounds, while Marion Harland 
recommends one weighing only about 
seven pounds. However, the usual suck¬ 
ing pig is from four to five weeks old. 
The 12 to 14-pound pig requires three to 
three and a half hours in a good oven ; 
the 20-pound pig proportionately long¬ 
er. Great care would be needed to pre¬ 
vent scorching, and as the cooking pro¬ 
gressed it would be necessary to cover 
it with stiff paper, well buttered, if a 
covered roaster is not used. 
We suppose the pig is already pre¬ 
pared, well cleaned and with the hoofs 
removed. Put it in cold water for 15 
minutes, then wipe dry, inside and out. 
Make a bread stuffing as for turkey, sea¬ 
soning highly with onion, sage, salt and 
pepper, moistening with melted butter 
and one or two eggs. Or else use hot 
mashed potato, seasoned as above. Stuff, 
sew up the opening, then bend the fore 
legs backward under the pig, and the 
hind legs forward, and skewer into shape. 
Put a cob into the mouth to hold it open. 
Tut into a roasting pan, rub with butter, 
dredge well with flour, and put a little 
water in the pan. A covered roaster is 
preferable for cooking the pig, keeping 
it covered for the first hour and a half; 
then baste well with the drippings, and 
cover, leaving slide in cover open. After 
half an hour the pig may be basted again, 
and the cover of roaster removed, so as 
to brown it well. If an open pan is 
used the oven should be moderate at 
first, so that the meal is well heated 
through before it begins to brown, but 
thorough cooking is needed, and at the 
usual reckoning of 15 mimites to the 
pound this would mean five hours for the 
20-pound pig. 
When dished, arrange the pig in a bed 
of parsley and celery. Old custom was 
to put a red apple iu the mouth and a 
wreath of parsley around the neck. In 
carving, the head is first cut off. then the 
hams and shoulders, after which it is split 
down the back and the ribs separated. 
Irish Moss Blanc-Mange. 
G ET five cents worth of Irish moss 
from the drugstore, wash about one- 
fourth of this amount in several waters, 
then place in one quart of milk in double 
cooker. When moss is thoroughly cooked 
strain through colander, flavor and set 
aside till very cold. Serve with sugar 
and cream. The above is delicious and 
very nutritious. Do not rub the moss 
through colander, or blauc-mange would 
be dark; should be perfectly white. I 
have used this many years in our family, 
but have uever found it in any of the 
papers or cook books, so perhaps it will 
be something new, and hope you and your 
readers will enjoy it as much as does the 
writer and family. c. L. L. 
R. N.-Y.—This delicate blanc mange 
is much used in Great Britain, and is 
often advised for invalids or ailing chil¬ 
dren, as it is readily digested, and nour¬ 
ishing. Sea moss lemonade, made by 
boiling this Irish moss in water, strain¬ 
ing the moss out, and then seasoning 
with lemon and sugar, is a soothing 
drink to one suffering from feverish cold 
and cough. It is usually an acceptable 
beverage to a child with measles. A 
jelly is also made by cooking the moss 
in water, instead of milk, straining, and 
then flavoring with lemon and sugar. 
Philadelphia Scrapple. 
ILL you give a recipe for Philadel¬ 
phia scrapple? mrs. c. b. 
The following recipe for Philadelphia 
scrapple, given in the Rural Cook Book, 
was contributed by a Pennsylvania read¬ 
er : Take a cleaned pig’s head and boil 
until the flesh strips easily from the 
bones. Remove all the bones and chop 
fine. Set the liquor in which the meat 
was boiled aside until cold, take the cake 
of fat from the surface and return the 
liquor to the fire. When it boils, put in 
the chopped meat and season well with 
pepper and salt. Let it boil again and 
thicken with eornmeal as you would in 
making ordinary eornmeal mush, by let¬ 
ting it slip slowly through the fingers to 
prevent lumps. Cook an hour, stirring 
constantly at first, afterward putting 
back on the range in a position to boil 
gently. When done, pour into a long, 
square pan, not too deep, and mold. In 
cold weather this can be kept several 
weeks. Slice and fry brown in butter 
or dripping. 
Canned Vegetable Soup. 
W ILL you give us a recipe for the 
making and canning of a soup ex¬ 
clusively of vegetables? I refer to 
mixed vegetables, chiefly potato, cabbage 
tomato, celery, etc. mrs. n. j. 
Vegetable soups are quite plentiful, 
though many of them have a meat or milk 
base. But we have never canned any, and 
would be glad to hear from anyone who 
has had this experience. What is com¬ 
monly called vegetable soup has a meat 
stock base, but pea, bean, lentil or to¬ 
mato soup may be made without meat 
stock. There are also many cream soups 
made of vegetables, as celery, salsify, 
spinach, etc., but these consist largely 
of milk. Whether they would keep, un¬ 
der domestic canning conditions, is a 
thing that could only be decided by ex¬ 
perience. We should like to hear from 
housekeepers with this practical knowl¬ 
edge. 
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