'l'HtC KURAL NEW-VOHKER 
663 
Neighborizing the Farmer 
stitch between and when this has been 
buttonholed over with the embroide.-.v 
floss you have a heavy, rich-looking scal¬ 
lop that will not tear easily. 
Probably you know how much longer 
your collar supporters will wear if you 
cover the ends with buttonhole work done 
with rather fine embroidery cotton. I 
always use the serpentine wire sort and 
this covering soon loosens and frays out 
if unprotected. Anne was complaining 
of her scrawny neck, so I made her sev¬ 
eral tuckers of plain white net using a 
very narrow lace edge whipped on at the 
top for finish. These need to be made to 
lit snugly as can be worn, to have the 
wire supporters on each side and in the 
back, and are better fastened with tiny 
snaps at the back. Perhaps you will tell 
me that all collars fasten in front now, 
but these are not collars so much as old 
Embroidery Design 
No. 870 is a design for emoroideriug a Mouse 
with scalloped edges. The scallops are to be 
I added and button-holed. The stems are to be 
outlined, the dots nud the remainder of the de¬ 
ign are to be worked 1 solidly or as eyelets, 
transfer pattern, 10 cents. The blouse pattern 
for which this embroidery Is adapted, as shown 
in the made-up design, is No. 8002, which may 
be bad 111 sizes 34 to 42. The embroidery pnt- 
tertl No. 870 stamped on very fine quality of 
white organdie with sufficient mercerized (loss to 
complete embroidery; price, 85 cents. 
lady helps to make the neck warm and 
white, and to be worn inside any sort of 
rolling collar. Have a shield of the net 
seamed to the lower edge of the collar, 
seaming with a tiny seam first and then 
whipping in over and over stitch. I got 
a half yard of the finest net to be found, 
paying 50 cents a yard. It made four 
collars complete as the shields were mere¬ 
ly pieces 12xG 1 / 4 inches with an opening 
cut for the neck. As Anne will never 
wear any very low-cut waists this gives 
net enough for pinning snugly down back 
and front. 
I)o you always remember, when snap 
fasteners have been ripped from a gar¬ 
ment, to replace them in pairs at once? 
The least variation in sixes is so sure to 
spoil them as fasteners that once they are 
dropped into the button box unmated they 
arc as good as spoiled. And how many 
fragments of time we might all save our¬ 
selves if buttons not on a garment were 
Impt strung on a bit of stout thread se¬ 
curely tied? These are trifling things 
but Anne is a tidy creature and often 
reminds me of my own shortcomings, 
'soon I shall go to spend a fortnight with 
•lane, and no doubt you will receive an- 
"ther gleaning of items from your roving, 
AURELIA. 
Seaweeds as Foods ; Zwieback. 
^ ould you give recipes for using 
Irish or Iceland sea moss? What sea 
mosses are used as food, and what are 
iheir claims as foods? What is agar? 
Arc Irish and Iceland moss the same or 
'li .‘rent varieties? 2. I would like some 
recipes for a good nourishing zwieback 
•it least better than that to be bought in 
packages. E . m! s. 
1. A number of seaweeds are used as food, 
hiefly for their bland and pleasant fla- 
\or ; we do not understand that their nu- 
litive value is especially high. Agar is 
( <ylon moss, a delicate white seaweed 
ml growing upon rocks in the Indian 
•'ml Malayan Seas; it is known by the 
Mala.vjuunps of agar-agar, or agal-agal. 
It is made into a jelly, and is an extensive 
article of trade in Borneo and Singapore. 
It is used as a varnish in making Chin¬ 
ese paper lanterns, and boiled with sugar 
forms a delicious jelly. Another seaweed 
closely allied to agar, which is found 
on the Siamese coast, is used by sea 
swallows in building their glutinous nests, 
which are collected by the Chinese for 
making soup, jelly, sizing and glue. 
Irish moss or carrageen is a much- 
branched seaweed, creamy white when 
dried, which grows upon rocks along the 
coasts of the British Isles, New England, 
and. we believe, the Northern Pacific. 
Iceland moss is not a seaweed, but a 
lichen growing in boggy moorlands in 
the Far North; it is eaten by reindeer, 
and also provides food for humans. Like 
the sea mosses, it makes a delicate jelly. 
Another edible seaweed is dulse or dilisk, 
which grows on the rocky shores of the 
British Isles, and also on the Pacific 
coast. The fronds are rather flat and 
branching, dull reddish purple, meaty in 
texture; the flavor, while salt, is sweet¬ 
ish and spicy. It is used for food, we 
are told, on the west coast of Ireland, but 
we do not know anything about cooking 
it. It is eaten raw just as one might 
nibble fruit or candy. Irish grocers in 
New York sell it, and after acquiring the 
taste one grows very fond of its sea- 
flavor. 
Irish moss is made into jelly a.s fol¬ 
lows : Wash about one-half ounce, scant, 
of the moss very thoroughly, rinsing 
through several waters. Add to one 
quart of milk in a double boiler, and cook 
until the moss is soft. Strain, but do not 
press or bruise the tposs, or it will make 
the blanc mange dark. Sweeten to taste, 
add flavoring and set away in a mold. 
It makes a firm jelly, which we serve 
with cream. Sometimes the jelly is made 
with water instead of milk, hut we pre¬ 
fer the milk. The moss boiled in water, 
strained, and the liquid used in lemonade, 
is very soothing as a drink in ease of a 
cough or feverish cold. 
Zwieback.—Scald one cup milk, add 
half a teaspoon salt, and when cool dis¬ 
solve in it half a cake of compressed 
yeast. Stir in flour to make a batter 
that just drops from the spoon. Let the 
bowl stand in a pan of warm—not hot— 
water, and when the batter is full of 
bubbles add two rounded tablespoons of 
butter creamed with one-fourth cup of 
sugar and mixed with two well-beaten 
eggs. Add more flour, and when stiff 
knead till smooth and light. Let rise till 
double its bulk, then mold into finger 
rolls, and place them close together in 
a shallow pan. Let them rise till very 
light, then bake in a hot oven half an 
hour. When perfectly cold cut the loaf 
in half-inch slices, and let them stand m 
a very slow oven till colored and dry all 
through. 
Hot Milk Sponge Cake. 
About three years ago you had a re¬ 
cipe for “hot milk sponge cake.” I used 
it and found it to be delicious cake. I 
saved it With my other recipes, but the 
mice got into them and chewed most of 
them up. Could you repeat it? 
MRS. C. R. 
This recipe was given in May, 1900. 
It calls for two cups sugar; one cup 
boiling milk; two cups flour; three eggs; 
one teaspoonful baking powder; flavoring. 
Separate yolks and whites, and beat sep¬ 
arately very light. Beat sugar into 
yolks, then add the cup of boiling milk, 
pouring slowly, and stirring all the time 
until all the milk is added. Flavor, and 
stir in the sifted flour and baking pow¬ 
der; last of all fold in the stiffly beaten 
whites. 
Caramel Pie.—This is “something dif¬ 
ferent,” and very good : Put into a sauce- 
pan one pint of water, one cupful of dark 
brown sugar, one-third of a cupful of 
granulated sugar and one tablespoonful 
of butter. Cook all together until it 
forms a thin syrup. Beat together the 
yolks of two eggs and two tablespoonfuls 
of cornstarch that have been mixed to a 
paste with a little cold water and stir 
the boiling syrup. Boil for a moment or 
two and flavor with a few drojis of van¬ 
illa extract. Allow it to cool, pour into a 
previously baked pastry shell, cover the top 
with a meringue made from the stiffly 
whipped egg whites and two tablespoon- 
fuls of powdered sugar, and set in a cool 
oven until the meringue is delicately 
browned. 
One of the most significant facts 
of our telephone progress is that 
one-fourth of the 9,000,000 tele¬ 
phones in the Bell System are rural. 
In the days when the telephone 
was merely a “city convenience” 
the farms of the country were so 
many separated units, far removed 
from the centers of population, 
and isolated by distance and lack 
of facilities for communication. 
But, as the telephone reached 
out beyond cities and towns, it 
completely transformed farm life. 
It created new rural neighborhoods 
here, there and everywhere. 
Stretching to the farthest corners 
of the states, it brought the remot¬ 
est villages and isolated places 
into direct contact with the larger 
communities. 
Today, the American farmer en¬ 
joys the same facilities for instant. 
direct communication as the city 
dweller. Though distances be¬ 
tween farms are reckoned in miles 
as the crow flies, the telephone 
brings every one as close as next 
door. Though it be half a day’s 
journey to the village, the farmer 
is but a telephone call away. 
Aside from its neighborhood 
value, the telephone keeps the 
farmer in touch with the city and 
abreast of the times. 
The Bell System has always rec¬ 
ognized rural telephone develop¬ 
ment as an essential factor of 
Universal Service. It has co-op¬ 
erated with the farmer to achieve 
this aim. 
The result is that the Bell System 
reaches more places than there are 
post offices and includes as many 
rural telephones as there are tele¬ 
phones of all kinds in Great Britain, 
France and Germany combined. 
and Telegraph Company 
American Telephone 
And Associated Companies 
One Policy One System Universal Service 
Quick, safe, light where you want: 
it in your auto, garage, barn or house. ,._ -M 
Mighty handy for fluding your way down cellar,“ 
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Popular atyle is No. 2634. Nickel plated Tubular light. 
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Guaranteed for long, useful service by the largest manu¬ 
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If your dealer can’t supply you, write ua. 
Send for Free Illustrated Catalogue No. 68 
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BOSTON ns 
POWER WASHER 
WOMANS\ 
FRIEND 
A REAL 
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Round rubber rubs the clothes, turns them over 
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them. Washes tub full perfectly clean in B minutes. 
No wringers to shift. Nothing to get out of order. 
Special low price to Introduce. Catalogue Free. 
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F 
LOUR 
Best Fancy Patent Flour at this special low price 
during May. Similar bargains in coffee, tea, 
canned vegetables, dried vegetables, ham, bacon, 
fish, cereals, crackers, preserved fruit, relishes, 
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with a $10 order you may include 
25 lbs. SUGAR 98^ 
Send a letter or postal today for free Grocery Book. 
Just say, “Send me free a copy of Grocery Book 
No. 1740.” 
Lxrktu CxK BUFFALO, N. Y. 
Vi V ■■ Illustrated Catalog—Describing ourSan- 
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tkfli FOR PARTICULAR WOMEN 
: I and Children—Toilet and household 
■ ■•■■■■■ accessories—Mailed FREE. 
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R 
AGS, Bags, Old Rubber and Metals 
(No scrap-iron). Ship direct to us in hags, barrels or 
boxes. Save middlemen’s profits. Mark packages 
plainly. A post card will bring vou hunch of tags. 
The W. L. LOESER COMPANY. Buffalo, N. Y. 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and a 
“•quare deal.’ See guarantee edltoria 1 page- 
