1915. 
43 
The Rural Patterns. 
When ordering patterns, alivays give 
number of pattern and size desired. 
Price of each pattern 10 cents. 
S513A, Empire coat for misses and 
small women, 16 and IS years. Perfor¬ 
ated for shorter length. 6 % yards of 
material 27 in. wide 5% yards 36, 4% 
8513 -A Empire Coat for Misses and 
Small Women, 16 and 18 years. 
yards 44, three yards 54, four yards of 
fur banding, for longer coat; four yards 
27 in wide, three yards 36, 2 y 2 yards 
44, 2% yards 54, for shorter coat, for 16 
year size. 
S458 Girl’s Costume. With three- 
quarter or long sleeves, with circular 
skirt with or without circular tunic. 
Sizes 6 to 14 years. 8125, Child’s one- 
piece dress. With high or square neck, 
short or long sleeves. Sizes 6 mos. or 
1 year and 2 years. 8157, Blouse for 
misses and small women. With long or 
three-quarter sleeves. Sizes 16 and 18 
years. 8201, Two-piece flounced skirt 
for misses and small women. With two 
circular flounces that can be omitted if 
plain skirt is desired, with high or nat¬ 
ural waist line. Sizes 16 and 18 years. 
8249, Child’s rompers. With high or 
square neck, short or long sleeves. Sizes 
2 to 6 years. 8465, Child’s dress. With 
long or short sleeves. Sizes 2 to 6 
years. 
THE RURAb NEW-YORKER 
A Morning With Aunt Martha. 
UNT Martha sat in an easy chair in 
the dining-room, her sprained ankle 
resting on a low chair in front of her. 
She was cutting sheets of paraffin paper 
into long narrow strips, and these again 
into pieces about two inches long. 
“What? Going back to paper cutting 
age?” I asked, as I found her employed 
thus. 
“In a way,” she replied, “only this is 
for a purpose, and I think my childhood 
handiwork was not intended to be more 
than make believe. I like to keep a sup¬ 
ply of gummed labels on hand, they are 
so handy to have for labeling packages, 
bottles, fruit jars, etc., but they have a 
habit of sticking together badly in warm 
weather, so I hit upon the expedient of 
separating them with paraffin paper, and 
now when I want a label I am sure that 
I shall find it all ready to use, instead 
of stuck fast to the one next to it.” 
"Fiddlesticks!” It was an exclama¬ 
tion from the kitchen. “Well?” Aunt 
Martha called, “What is it now, Tillie?” 
A fresh-faced maid scarcely more than a 
child appeared at the open door with a 
saucepan in her hand. 
“I reckon I better go home, Miss 
Martha,” she said, “I done boiled this 
frosting for the chocolate cake too long 
and now ’taint good for nothing. The 
chocolate is all melted too. I did just 
like you told me,” she hurried on, “I 
boiled it ’til it made a thread when you 
pulled the spoon up, but it clinks in water 
and it’s no good. I guess I better go 
home.” 
“Perhaps we can fix it yet.” Aunt 
Martha spoke reassuringly, and Tillie 
hastily brought the offending syrup in 
and held it before Aunt Martha. “It is 
quite clear yet, I think we can have a 
nice frosting if you will add the choco¬ 
late to the syrup at once, and add the 
yolk of the egg to the well-beaten whites. 
You have them all beaten, of course.” 
Tillie nodded. “Then add the yolk and 
pour in that syrup and chocolate in a 
thin stream, beating all the time with the 
wire egg beater. Do this at once or the 
syrup will be too cool to cook the egg.” 
Tillie disappeared and soon the clatter of 
the egg-beater proclaimed her prompt 
obedience. 
“What did she mean about going 
home?” I asked. 
“Oh, that is a little peculiarity of hers. 
She seems to have a mortal fear of being 
discharged, and so she discharges herself 
a dozen times a day. ‘I just couldn’t bear 
to be sent home,’ she reiterates over and 
over and over.” 
“Glory! You can’t use these string 
beans, Miss Martha, the dirt is that thick 
on ’em it won’t never wash off, and your 
teeth ’ll be all on aidge, unless they’re 
false.” And Tillie appeared again with 
a look of trouble on her face. 
Aunt Martha smiled, “I know how to 
remedy that,” she said, “bring me a 
piece of coarse cloth. Those pieces of old 
gingham in the bottom drawer are just 
the thing. Now let me have the pan of 
beans and I will promise you they will 
not set anybody’s teeth on edge when I 
am through.” 
“Shall I wet the cloth or will you want 
a pan of water?” asked Tillie. 
“No indeed, don’t wet the cloth, and I 
do not want water either,” and she pro¬ 
ceeded to wipe each bean with the dry 
cloth. “I always wipe them off with a 
dry cloth before snapping, or cutting 
them. It is quite easy to remove all dust 
and grit in this way, but I find it hard 
to wash beans clean in water, and I 
find this way much quicker.” When that 
was done she handed the clean beans back 
to Tillie. “It is late for these,” she 
said, “so get a sharp knife and cut the 
beans on the bias in smaller pieces than 
usual, this way,” and she illustrated by 
cutting a bean with her scissors. “It is 
strange but they will cook in much less 
time when cut in that way than if cut 
straight across or broken,” she remarked 
as Tillie left the room. 
Aunt Martha began packing away the 
gummed labels in their little boxes, the 
paraffin sheets separating each one from 
the others, and I made a mental resolve 
that my next leisure half hour should be 
spent in the same way. 
“Say, Miss Martha,” called Tillie from 
the kitchen, “the frosting has all set on 
the cake and it looks lovely, ’nd 'taint 
too hard. I saved out some in the dish to 
see. When I get these here beans on the 
stove I’ll scour your silver if you’ll tell 
me where to find the brick.” 
“Brick for silver,” I exclaimed. 
“Thank you Tillie,” said Aunt Martha, 
“the silver does need cleaning, but I never 
use brick on it. Do you remember about 
the pan of sour milk I had you set away 
yesterday so that it would get more sour? 
Of course you do; well, when you get 
ready to clean the silver just bring in 
that sour milk and lay the spoons, forks, 
and knives and any other small pieces in 
that for a half hour, then wash them in 
clear water, then in hot soapsuds, and 
rinse in hot water, and you will not need 
the brick. The larger pieces, like the 
sugar bowl and creamei’, etc., I will clean 
with a prepared cloth which I have.” 
“I believe I will exchanges places with 
Tillie for a day or two,” I said. “I am 
learning a number of new wrinkles myself 
this morning. I wish you would tell me 
an easy way to remove bits of egg and 
other sticky food from the tines of forks.” 
Aunt Martha looked half amused and 
half perplexed. “I always use a soft 
brush to wash my forks with and of 
course the bi’istles slip between the tines 
and clean them easily, and the sour milk 
is quite sure to remove stains if it is sour 
enough. I am sure I can’t see what you 
could have learned this morning, but I 
suppose it is true that there are many 
things which experienced housewives take 
for granted that everyone knows, which 
have yet to be learned by one just start¬ 
ing in.” A crash sounded in the kitchen 
—then a moment of silence—an instant 
of hard breathing—then the sound of a 
determined tread, and Tillie appeai’ed at 
the door sunbonnet in hand. 
“I’m goin’ home, Miss Martha, I’ll send 
Jess Jinkins over her, she stayed some 
places most six months. I broke your 
pitcher and I’m goin’ home. This ain’t 
no joke,” and she tinned with a half sob 
and made for the outer dooi\ 
“Tillie, come here.” Aunt Martha’s 
tone was stern. Tillie came back but 
she continued to tie the strings to her 
bonnet. “I don’t want you to send any¬ 
one hei'e, Tillie. I asked you to come and 
I expect you to stay until I am able to 
walk again. If you wish to make amends 
for the broken pitcher you can pay nxe 
for it. What one was it?” 
Tillie began slowly to untie her bonnet 
strings. “It was that lovely pink rose 
one,” she said. 
“Very well, we will take 10 cents from 
your wages as payment, and if you break 
other things you may pay for them in 
the same way.” 
With face as clear as a day in June 
Tillie l'eturned to her work in the kitchen. 
“It is right that she should pay some¬ 
thing for her carelessness,” said Aunt 
Martha, but I will see that an equal 
amount is made up to her in some other 
way. She needs the discipline, but I do 
not need to profit by her misfortunes. 
When you come again, I wish you would 
bring me enough dimity for a waist for 
her. She was planning to get one.” And 
this is just what one might expect Aunt 
Martha to do. mautiia’s niece. 
Tapioca Sponge.—Heat in a double 
boiler one pint of fruit juice and water 
in equal quantities and stir in one-quar- 
ter of a cup of tapioca. Cook for about 
fifteen minutes, till clear; then add a 
half cup of sugar and a pinch of salt. 
Fold in the stiffly beaten whites of two 
eggs, cook the mixture a moment or two 
longer and then turn into moulds to 
cool. Serve with a soft custard made 
of the yolks of the two eggs and a cup 
of milk, sweetened and flavored to taste. 
Cold Veal and Ham Pie.—This is a 
favorite English recipe: Use a knuckle of 
veal with about one pound of meat on it 
and two slices of raw ham. Put all on 
to cook with one quart of cold water and 
add a bay leaf, two stalks of chopped 
celery, six whole cloves and a small white 
onion. Simmer until the meat is very 
tender. Remove the ham and veal, cut 
into even pieces long and narrow, and ar¬ 
range in alternate layers with chopped 
hard boiled eggs in a deep baking dish. 
Strain the stock and add to it a heaping 
teaspoonful of gelatine that has been soft¬ 
ened in a little cold water. Pour this 
slowly over the meat and eggs, cover 
with a nice pastry crust and bake until 
brown. Set aside until the meat sets 
firmly in the jelly and serve cold, gara- 
ished with parsley. 
S 
UGAR 
when ordered with other groceries 
25 lbs., 98^ 
25 lbs. best Granulated Cane Suuar for 98c when 
ordered with other money-saving Larkin Groceries, 
such as flour, coilee, tea, canned vegetables, dried 
vegetables, ham, bacon, fish, cereals, crackers, 
preserved fruits, relishes, confectionery; laundry 
and toilet supplies of all kinds. 
Samples of our Bargains 
I.arkin Blend Coffee, 3 lbs., 75c; Imported Tea, 30c per lb., 
Cream Tartar Baking Powder, 12Vp: per Country Ocntle- 
men Corn, 3 largo cans, 23c ; Tomatoes, 3 full-size cans, 25c ; 
Pork and Beans, 15-cent size can for 7)<jc; Alaska Salmon, 3 1-lb. 
cans, 31c ; Macaroni, pound package, TV:,c ; Sweet Home Laun¬ 
dry soap, or Maid O’ the Mist Floating Soap, 2%c per liar ; Nor¬ 
wegian Sardines, 9c per can ; 5 lbs. liice, 2Sc ; Egg Noodles, 
lb. 5c; Peanut Butter, largo Jar, 1215c; 6 lbs. Prunes, 55c; 
Larkin Mince Meat, 8o ; 1 lb. Saleratns, 5c ; l lb. Pearl Tapioca, 
6c ; l II). Corn Starch, 5c ; Vt 
111. Black Pepper, 5c ; Large can 
Sliced Hawaiian Pineapple, 19c. 
Won’t you take a pencil 
and compare these prices 
with whntyon are paying 
now? And while you have 
the pencil in your hand 
just till out the coupon 
below and send for 
GROCERY BOOK FREE 
It contains hundreds of 
money-saving offers at 
low cash prices; no pre¬ 
miums, clubs, or any 
thing of that kind. You 
save by buying direct. 
Larkin Co* 
Deot. 1734, Buffalo, N.Y. 
THIS BRINGS THE BOOK 
Lptrkttt C&+ Buffalo, N. Y. 
Send me free Grocery Book No. 17. I want 
to compare its prices with what I now pay. 
Name . 
Address . 
. . 
Better Light and 
More of It 
K erosene 
light is best for 
young eyes and old 
eyes alike. The 
lamp gives you 
kerosene light at 
its best—a steady, 
generous glow that 
reaches every cor¬ 
ner of the room. 
The RAYO does 
not smoke or 
smell. It is made 
of solid brass, 
nickel - plated. It 
is easy to light, 
easy to clean, easy 
to rewick. At 
dealers every¬ 
where. 
ftpgigKj 
Standard Oil Co. of New York 
Principal Stations 
New York Albany Buffalo Boston 
ill 
1 
11 
HANDY BINDER 
Just the thing 
for preserv¬ 
ing files of 
Tiie Rural New Yorker. Durable and 
cheap. Sent postpaid for 25 cents. 
The Rural New-Yorker, 333 West 30th St., IT. Y. 
