THE RURAL NEW-YORKER 
711 
Among those at $1.50 and $2 are some 
with hair-line stripes of white or brown. 
Pongees at $1 a yard are very scarce, 
most shops saying their importations of 
that grade are sold out, owing to the 
enormous early demand. Black pongee 
at 65 cents a yard, 27 inches wide, was 
noted at a special sale; this is very light 
and cool, and would make an excellent 
coat or jacket suit for a person in mourn¬ 
ing. For a very useful suit, coat, or sep¬ 
arate skirt, English mohair Sicilian may 
be recommended. In navy blue, which is 
in high favor this year, it was recently 
noted, 42 inches wide, for 39 cents a 
yard; 44 inches wide, 49 cents; 54 inches 
wide, 79, S9 and 98 cents a yard. Sicil¬ 
ian is especially desirable for motoring or 
driving over country roads, as it repels 
dust. 
'Pile “Eugenie” hoopskirt is one of the 
novelties; it is quite a modest affair, com¬ 
pared with the stupendous erections of 
half a century ago, but is designed to give 
tin 1 necessary fullness to the new style of 
skirts. 
Letters from a Cousin. 
Dear Amelia: 
Last Fall I saw someone making some 
heavy tatting which she said was for a 
luncheon set. I had doubts if I should 
ever make the six plate doilies, six tum¬ 
bler doilies and two larger mats necessary 
to lay out the bare mahogany in even 
the simplest style. Many women aspire 
to having enough of the individual mats 
to lay the table for eight or even 12 peo¬ 
ple and want three in graduated sizes 
for each place. There is usually a bread 
and butter plate, a tea or coffee cup and 
saucer to utilize the third doily. And 
three or four of the larger mats for gen¬ 
eral purposes are really not too many. 
We use luncheon sets here, even for every 
day, and I rather like the effect since the 
dining-table is one that was Jane’s grand¬ 
mother's, and is so handsomely dressed 
and polished that it would be a pity to 
keep the beautiful wood always covered. 
But one has to be very careful concern¬ 
ing hot dishes. Jane has asbestos mats, 
with cloth bindings which come for ta¬ 
ble uses, and she hides these under nap¬ 
kins, or pretty mats of crochet. I had 
not been in the house 24 hours before I 
set about making her some covers for her 
asbestos mats which would stay on. This 
is how you do it. Make a pretty cro¬ 
cheted mat the size of the asbestos one 
with scallops to project over the edges. 
(I made the centers of mine of heavy 
linen to save work—and really they have 
a nicer look than all crochet.) Then be¬ 
gin on the back of the mat, under the 
scallop, and crochet in the plainest stitch 
(one double crochet separated by two 
chain) till you have made a band about 
two inches deep. When this is done slip 
the asbestos mat to its place and draw 
up your band with a good cord. Tie the 
cord in a square knot and tuck the ends 
inside. Do you see the idea? Both mats 
are held together exactly as they belong 
till washing day comes. Then you untie 
your knot, take out the asbestos one and 
after the other has been washed they 
easily go together again, as good as new. 
But I haven't told you about the heavy 
tatting for edging linen mats Jane was 
at work upon, and now I know exactly 
what materials to get. You must buy 
No. 3 cotton or linen thread. I had be¬ 
gun some tatting with a finer thread but 
this heavy cord is the only thing to give 
the right effect. You can use pure white 
(which I prefer) or can get it in a gray¬ 
ish unbleached color. Jane makes hers 
up very neatly, basting a tiny hem about 
the linen circles by using a fine thread 
and drawing it together slightly as she 
works. This hem she cat-stitches, mak¬ 
ing the stitches fine, and using a linen 
thread finer than the tatting. She also 
greatly improves her tatting by going 
over, in single crochet, the thread which 
runs along the top and by which tatting 
is usually sewed on. Now if you want 
to be fashionable when you go on your 
vacation begin a luncheon set for ver¬ 
anda work. It will come in handy at 
Christmas time. 
Don't mind if Aunt Ann sniffs and 
says, “All affectation! Going without a 
table cloth and scattering dinky little 
mats all over!” We have a large, heavy 
damask cloth every night at dinner and 
this lunch set is pretty and not wholly 
used on account of style. It must be a 
great saving of the expensive dinner cloths, 
and the laundering of handsome linens 
here is so much more destructive than 
where there are stretches of given grass 
and sky for bleaching and no dust or 
smudges in the air. 
We’ll not give Aunt Ann a luncheon 
set for Christmas, but I do hope she’ll 
keep her word and leave you or me that 
six-legged mahogany table. AURELIA. 
Cottage Cheese. 
Please give the full formula for making 
cottage cheese. w. 
Cottage cheese is usually curdled with¬ 
out rennet, skim-milk being used, as whole 
milk loses much fat in the process. Many 
housekeepers merely take clabbered milk 
and put it on the back of the range un¬ 
til the curd separates from the whey, be¬ 
ing careful not to heat it too high a tem¬ 
perature ; the curd is broken up, and it 
is then drained in a muslin bag and sea¬ 
soned. The method, beginning without 
waiting for the skim-milk to become clab¬ 
bered, is as follows: Keep the milk at a 
temperature of 70 to 75 deg., until well 
curdled, usually about 48 hours. Then 
break up the curd, and raise the temper¬ 
ature slowly to 90 dog., keeping at this 
temperature until the whey appears 
clear which will be in 30 to 40 minutes. 
If heated too rapidly the texture of the 
curd is injured. When the whey is well 
separated from the curd it is drained 
off, and the curd put into muslin bags, 
or on racks, where it will drain. It is 
then salted and made into pats; commer¬ 
cially it is salted at the rate of one 
pound salt to 100 pounds curd. The best 
quality of cottage cheese is mixed with 
thick ripened cream, one ounce of cream 
to one pound of curd. Some housekeepers 
mix one tablespoonful of sour cream, and 
three of sweet, to each pint of curd. If 
there is too much variation of tempera¬ 
ture the texture is tough and gritty; it 
should be smooth and moist, being well 
mixed, so that there are no lumps. 
Commercially, the milk is soured with 
a starter and about eight hours later 
rennet, well diluted, is added at the rate 
of one ounce to 1,000 pounds of milk. 
This makes a mild and less acid cheese. 
Some mix buttermilk with the skim- 
milk, using rennet to make the curd. 
Removing Whitewash. 
Since house cleaning is near at hand, 
would like to know what will take white¬ 
wash off a kitchen ceiling. Would prefer 
painting it, since it is a large surface, 
and would like to use something in a 
liquid form so that it might be applied 
with a brush. Please answer in next 
week’s issue. 
This letter came without any name or 
any means of identification which would 
enable us to answer it direct. “Next 
week’s paper” was already printed and 
the mechanical department was working 
on the succeeding issue. It is one of our 
rules to require name and address with 
all inquiries, not only as a guarantee 
of good faith, but also for convenience 
in answering by mail, if desirable. 
To remove whitewash from walls or 
ceiling, scrape off all loose particles with 
a sharp hoe, and then wash well with 
strong vinegar. A longhandled mop may 
be used. It is not a very agreeable job, 
and if anyone can advise us of ways in 
which it may be made easier, we shall be 
glad to hear from them. 
Graham Bread. 
Will you publish, through your house¬ 
hold column, a recipe for graham bread? 
B. s. 
Our own method of making graham 
bread is to proceed just the same as with 
white bread, using our usual measure¬ 
ments, but substituting for part of the 
flour the rule calls for one cup of yel¬ 
low cornmeal; this is for a batch making 
two loaves. We think the cornmeal pre¬ 
vents it from being dry, and the bread 
is very light and nice. We always make 
it in the morning, not raising it over 
night, as brown bread sours more easily 
than white. The following recipe for 
graham bread is from Mrs. Lincoln’s 
“Boston Cook Book” : 
On pint milk scalded and cooled; two 
tablespoonfuls sugar; one teaspoonful 
salt; one-half cup yeast; five or six cups 
entire wheat flour, or two cups 
white flour and three or 3% cups 
sifted graham flour. Mix in the order 
given, into a dough a little softer than 
for -white bread; let it rise till light, stir 
down, pour into well-greased pans, or, if 
stiff enough, mold into loaves; let it rise 
again, and bake a little longer, and in a 
less hot oven, than white bread, • 
Poor Man’s Rice Pudding.—Two table¬ 
spoonfuls of rice uncooked are used with 
two tablespoonfuls of sugar and a pinch 
of salt, a half cupful of stoned raisins 
and a quart of milk. Bake slowly, stir¬ 
ring from time to time at first, then let 
it brown over. 
Rolled Gold Pancakes.—Separate four 
eggs; beat the yolks until light, add one 
and one-half cupfuls of milk and one cup¬ 
ful of flour which has been sifted with a 
half teaspoonful of stilt. Beat until 
smooth. Whip the whites of the eggs 
stiff and fold into the mixture. Have a 
frying pan hot and buttered and turn 
enough of the batter in to cover the bot¬ 
tom of the pan. Bake a delicate brown 
on one side, turn and brown the other, 
then spread with jelly or marmalade and 
roll up quickly. Serve without delay. 
Shaker Codfish.—Fare six medium-sized 
potatoes and boil till soft with one-half 
pound salt fish that has been soaked 12 
hours or over night. Drain off the water. 
Cut the potatoes into slices and pick the 
fish into small pieces. Add one cup of 
thin cream and a piece of butter the size 
of an egg, and let simmer. Season with 
salt to taste. Slice six hard-boiled eggs 
on top of the fish and potato and over 
all pour some hot cream before serving. 
Chili Sauce, Oregon Style.—Five 
pounds ripe tomatoes; five medium-sized 
onions; three large tart apples; one 
bunch celery; three green sweet peppers; 
one chili pepper; one-fourth tablespoon 
each cloves, cinnamon, allspice, ginger; 
one tablespoon ground mustard; one 
heaping tablespoon salt; two tablespoons 
brown sugar; one pint cider vinegar. 
Cook the tomatoes, run through a sieve 
or ricer to remove seeds; chop the onions, 
apples, celery and peppers fine, or better 
yet run them through the food grinder; 
add to the tomatoes, cook until well done. 
I cook mine in the fireless cooker. When 
nearly done add the other ingredients, 
seal while hot. Pour in some olive oil 
or drop in a few whole cloves on top 
to keep from molding. This makes about 
one quart. Fresh or canned tomatoes 
may be used. mrs. geo. siieppard. 
Creamed Parsnips.—Select five good- 
sized parsnips; pare and slice in half¬ 
inch slices. Cook in plain water until 
tender, remove to a vegetable dish. Make 
a dressing of one-half cup of milk, one- 
half cup of cream, one level tablespoon¬ 
ful of butter, season with salt and pap¬ 
rika, pour over parsnips and serve. 
L. M. R. 
When you write advertisers mention Thb 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
I 
I 
i 
BULBS 
From 
Now 
Until 
July 1st 
-Not 
Later 
Hyacinths,Tulips, Narcissi, Cro¬ 
cus. give, for a small outlay of 
time and money, an abundance 
of flowers in the house from De¬ 
cember until Easter, and in the 
garden, from earliest spring until 
the middle of May. Bulbs 
are grown almost exclusively 
in Holland, in enormous 
quantities, and sold at very low prices. Usually 
they cost double before reaching you. 
By ordering from ua now instead of waiting until Fail, 
you make a large saving, get a superior quality ol Bulks 
not usually to 1* obtained at any price in this country, 
and have a much larger list of varieties to select from. 
Our orders are selected and packed in Holland, and arc 
shipped to our customers immediately upon their arrival 
in tile best possible condition. 
ii you wish to take advantage of our very low prices, 
we must have your order not later than July 1st. as 
we import Bulba to order only. They need not be paid 
for until after delivery, nor taken if not satisfactory, 
(References required from new customers.) For prices 
on smaller quantities see our import price list, the most 
comprehensive catalogue of Bulbs published, niny he had 
for the asking. 
A FEtV I’ltlCES for 100 
Per 500 
Fine Mixed Hvacinths 
$2 90 
$14 00 
Fine Mixed Tulips... 
70 
3 25 
Narcissus Posticus Ornatus 
75 
3 50 
Double Daffodils ... 
1 00 
8 75 
Narcissus Kmpress (Monsters* 
3 00 
IS 50 
Narcissus Golden Spur .. 
2 30 
10 00 
Spanish Iris, Splendid Mixture 
55 
2 00 
ELLIOTT NURSERY, 371 Fourth Are., Pittsburgh. Pa. 
\A-w BIG PROFITS to RIDER AGENTS of the Howard 
new style Bicycle. Men, Women, boys, 
girls, send at once for our free proposition. 
/UmoI flHflnEi 1 ' Cilrn about this wonderful bicycle, 
1 entirely different from the ordinary sort. 
HOWARD BICYCLE CO., Dept. RN, Trenton, N. J. 
1 
1 
PR ■■ Illustrated Catalog—Describing our San¬ 
itary and Hygienic Specialties 
hKrr KO,{ PAiiTicnLAit women 
and Children—Toilet and household 
1 ■■■■■■ accessories—Mailed FREE. 
fHE FORTUNA CO.. 201 Wilder Bldg., Rochester, N. Y. 
Vp 
?$g£ApBIT Y 0 UFTIDEA 9 
$9,000 offered for certain inven* 
J ions. Book ‘How to Obtain a Patent'* 
rr&M i an( * - What to Invent” sent free. Send 
rough sketch for free report as to patent- 
ability. Patents advertised for sale at 
' our ex P € bse in Manufacturers’ Journals. 
WW CHANDLEE & CHANDLEE, Patent Atty's 
Established 16 Years 
' ‘if 057 F. Street, Washington, D. C. 
Better Hogs Mean Bigger Profits 
A hog-house should be dry and comfortable. Leaky, draughty 
roofs breed discomfort and disease. Insure hog-health and hog- 
profits with a roof that is weatherproof and practically wear-proof. 
There are almost no repairs with rot-proof, fire-resisting 
Rtf 
rosTs 
COSTS MORE-WEARS LONGER 
Brick manufacturers use Ru -ber-oIQ 
on kilns—in which the heat reaches 
300° Fahrenheit. Heat from within 
and constant sparks from without 
do not injureHU-BER-0IQ. 
Captain Scott used RU-BER-OIQ on 
his winter quarters near the South Pole. 
It kept his party dry and comfortable 
for two years at 56° below zero. 
Barn Book Free 
Building a Barn contains plans 
and suggestions which every farmer 
will value. This or other building 
books sent free. Mail the coupon. 
Ru -BER-OIQ has been widely imi¬ 
tated. The U. S. Court of Appeals 
enjoined imitators from using the word 
“Rubberoid or any similar name as the 
trade name or brand” of their roofing. 
The genuine has the “Ru-ber-oid 
Man” (shown above) on every roll. 
Colored RU-BCR-OlQ (Ka-lor-oid) 
comes in beautiful, permanent Tile 
Red and Copper Green. 
Building Book Coupon 
I The Standard Paint Co.. 575 Woolworth Bldg., N.Y. City 
Qn n J vm a e/i n, a / Ik * - v..... — _ I .f . V « • 
It 
111 
-TUP CTktuntDrt r> K IMW -Send me samples of Ru-ber-oid and the books opposite 
PAINT CO * | which I mark X. I intend to roof a_ 
NEW YORK and CHICAGO 
Also makers of Ru-ber-oid Shingles, Amiwud Wall 
Board and Impervite Waterproofing for Concrete ■ |=S U !!^ l,a * l l uu,l, y ,,ut - - -- 
TheParattlnePamtCo .SanFrancIsco^UnderLlcen.e) ■ BluttZl a BarT ™ here- 
The Standard Paint Co., of Canada, Limited, Montreal | L 9 a Barn 11 a dea,er ’ ch?ch here 
I □Rooting a Home □ Building Your Own Garage 
m □Building a Poultry house □Covering Your Factory 
Name 
I Address 
