THE RUK.-A.L NEW-YORKER 
811 
made by this rule. Cut the cold mutton 
into small, neat pieces. Make a sauce 
of a scant cupful of butter, putting half 
the quantity in a stew-pan, and, when 
it bubbles, sprinkle in two tablespoonsful 
of flour, and stir well for two minutes. 
Draw back from the heat, and add, a 
little at a time, one pint of boiling water, 
stirring till all is creamy and smooth. 
I.et boil up once, stirring constantly, 
then add remainder of the butter, pepper 
and salt, and three tablespoonfuls of 
tomato ketchup. Toast six slices of 
bread; (cut not too thin) cut in half, 
and arrange on hot platter. Pour the 
savory sauce over the toast, and serve at 
once. Potato chips are particularly 
liked with this dish. 
Stale Bread.—An appetizing luncheon 
dish is tomato toast, and, served piping 
hot, will be received with favor. But¬ 
ter a baking dish; fill with broken bits 
of stale bread, the “end pieces” being es¬ 
pecially good for this dish, and butter 
each piece lightly. Pour over all the con¬ 
tents of a pint can of tomatoes, and sea¬ 
son with a sprinkle of sugar, pepper and 
salt, and a dash of onion salt. Cover, 
and bake for half an hour in a hot oven. 
The bread will swell, and absorb the to¬ 
mato, and all will be moist and spongy. 
Allow to brown, and serve at once. 
CLARA IIERSOM WEEKS. 
Canning Strawberries. 
Strawberry Marmalade. — Rub four 
quarts of well-cleaned strawberries 
through a sieve (one fine enough to re¬ 
tain the seeds). Put the pulp in a pre¬ 
serve kl'ttle over the fire and boil until 
reduced one-half. At the same time put 
three pounds of granulated sugar with 
one and a half cupfuls of water over the 
fire and boil to a ball. Add the sugar to 
the fruit, stir; remove all scum and boil 
until a drop on a plate will retain the 
shape of a bead. Then fill into small 
glass jars and cover when cold. Or meas¬ 
ure the strawberry pulp and allow for 
every pint one pound of sugar. 
Strawberries with Raspberry Juice.— 
Allow for every quart of well-cleaned 
strawberries one-half pint of raspberry 
juice and one poynd of sugar. Put the 
strawberries in a bowl. Boil the sugar 
and raspberry juice until clear, remov¬ 
ing all scum. Then take from fire and 
when cold pour it over the strawberries. 
Cover and let stand until next day. 
Drain off the sirup and boil five minutes. 
Let it cool and pour it over the berries. 
The third day drain olf the sirup again, 
and when it boils put in the berries; let 
them boil up, remove and set aside. The 
fourth day drain off all the juice and put 
the berries into glass jars. Boil the 
sirup to a soft ball; take from fire; when 
cold pour it over the fruit, close and set 
aside. In place of raspberry juice straw¬ 
berries or currants may be taken. 
Strawberry Preserves.—Rinse in colan¬ 
der four pounds of freshly picked, large, 
ripe berries, drain and remove the hulls. 
Allow one-half pound of granulated sugar 
to each pound of strawberries. Place 
in alternate layers in an enamel preserve 
kettle, let stand two hours. Then place 
over the fire and boil three minutes, 
counting from the time the first bubbles 
appear. Fill into scalding hot jars 
(rolled in boiling water) and close at 
once. 
Canned Strawberries.—To can straw¬ 
berries so that they will keep their shape 
and color, after the berries are picked 
over, put them in a jar, with a layer of 
sugar and then of berries until all are 
used. Set them in the cellar over night, 
and the sugar will penetrate them, and 
no water must be added; thei’e will be 
sufficient juice. Have a sugar syrup on 
the stove hot, put the strawberries in 
and let them boil up gently; then fill 
cans with the fruit and juice all cooked 
together. Screw on the cover, stand the 
can upside down a few minutes, then 
turn again, changing it in this way un¬ 
til it is cool, and the berries will not 
rise to the top. This way preserves the 
shape, color, and flavor of the fruit. 
Canned Strawberries, No. 2.—An ex¬ 
cellent way to can strawberries, rasp¬ 
berries or any fruit that requires little 
or no cooking is the following: Prepare 
fruit carefully, discarding all blemished 
or imperfect berries. Prepare a syrup of 
one quart of water boiled, one cupful of 
sugar. More or less sugar may be add¬ 
ed according to the taste of family and 
the acidity of the fruit to be canned. 
Have jars thoroughly sterilized as above, 
fill with the prepared fruit, pour over the 
syrup until it is filled to the brim. Screw 
on cap after adjusting rubber. Place 
jars in a stone crock with thin strips of 
board or a cloth under them and pour 
around them enough boiling water to fill 
crock up to the rubbers on jars. Cover 
with blankets, carpets, etc., to exclude 
air, and leave over night or until the 
water is cold. Canned in this way soft 
fruits keep both shape and color, and 
very nearly resemble fresh fruit. Fruits 
that lose color, such as strawberries or 
red raspberries, should have paper bags 
IIIIIIIIIIIIMIIMIIlIhllllllllllllliiiMIIIIIIIIIUIIIIIIItlllllllMUIIIIIIIlllimiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 
HIIIIIIHIIIII 
Embroidery Design 
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No. 653.—Design for Embroidering the Yokes 
of Infant's aiur Children’s Dresses. Two yokes 
with sprays for sleeves or cufTs are given. Price 
of transfer pattern 10 cents. 
The flowers and leaves can be worked solidly 
or as eyelets. The stems are to be outlined. 
When making solid embroidery, first pad the 
stamped figures by darning backward and for¬ 
ward lengthwise, then cover closely with over 
and over stitches worked in the opposite direc¬ 
tion from the padding. To make round eyelets, 
first, encircle by running a thread around the 
outline, pierce with a stiletto and work closely 
over and over; to make the leaves and flower 
petals as eyelets run a thread around the 
stamped figure, cut a slight slit lengthwise and 
then crosswise, push back the material and work 
closely over and over. Outline the stems by 
taking short stitches, keeping the needle toward 
tlie right and working upward. Use embroidery 
cotton according to the weight of the material.' 
or pasteboard boxes slipped over them to 
exclude the light. 
Canned Strawberies, No. 3.—Fill a 
quart jar with large, ripe berries, from 
which the hulls have been taken; fill the 
jar with cold water; then pour it out 
into a measure. For qvery twelve jars 
to be put up use thirteen of these meas¬ 
ures of water and in it dissolve six 
pounds of sugar. Pack the jar with ber¬ 
ries as closely as possible without mash¬ 
ing them. Fill each jar up to the shoul- 
dei with syrup, cover loosely with the lid 
ami set it in a large boiler, which should 
ha e a loosely fitting wooden bottom 
pie ced with holes. If set on the metal 
bot om the jars are liable to crack. 
Wl.;a the boiler is full of jars pour in 
col 4 water up to their shoulders; cover 
it &nd set it on the fire. At the same 
tine® put the surplus syrup in a saucepan 
and allow it to become hot. As soon as 
the water in the boiler begins to boil note 
the time, and when it has boiled for 
eight minutes remove the boiler from the 
fire. Take out one jar at a time, fill it 
even with hot syrup in the saucepan, fast¬ 
en it airtight and stand it back in the 
boiler xmtil all are filled and covered; 
let them stand there until cold, and then 
store in a cool place. 
My Kitchen Work Basket. 
My plain-spoken guest viewed the 
work-basket in my kitchen with a look 
of complacent superiority. 
“I never mix my work,” she explained. 
“I do nothing in my kitchen except the 
regular kitchen work. Sewing is invari¬ 
ably done in the sewing-room where the 
litter of threads and scraps is confined, 
and I always put on a fresh sewing 
apron to protect both my dress and my 
work.” 
“It is very nice,” I conceded cheer¬ 
fully, “that you have time to separate 
your work so systematically.” 
“But my system of working saves me 
time,” she returned, spiritedly. And 
knowing the futility of argument, I let 
the subject drop. 
In my kitchen there is a pleasant win¬ 
dow. Beside the window is a low, com¬ 
fortable, armless rocking-chair. And 
within easy reach of the rocker stands 
the disputed work-basket. It is quite 
amazing the amount of work which 
passes through that basket week by week. 
This week when the ironing was finished 
the basket was piled high with things 
that did not see the inside of the sewing- 
room. 
There were colored garments needing 
buttons or slight repairs. Stockings that 
had to be darned. The men had brought 
in three empty salt sacks from the barn ; 
these I ripped and washed, and when cut 
in two and hemmed they made a half 
dozen good, soft towels for wiping uten¬ 
sils and the coarser dishes or for use 
about the stove. A tablecloth past its 
usefulness was cut into convenient 
squares and folded in the basket for a 
future hemming when they would prove 
useful for any number of purposes, sav¬ 
ing the better linen napkins. A worn 
bath towel w r as cut up into w T ash-cloth 
sizes and left to be hemmed. 
And now, at the end of the week, evei’y 
one of those articles has been finished and 
put away. They were done a few stitch¬ 
es at a time, while I had to wait for a 
bit of cooking to finish, or for the fire to 
freshen, or for the men to come in to din¬ 
ner. Just the ordinary interruptions that 
come to the housewife however well she 
may plan her work. 
When new towels must be hemmed 
they are never placed with the general 
sewing but in the kitchen basket. I have 
made yards of a simple picot edging that 
makes a pretty and inexpensive finish 
for innumerable garments by keeping the 
work in the kitchen basket. Button¬ 
holes that seem such an endless task when 
in “one big dose,” melt away impercepti¬ 
bly if made a few at a time. My kitchen 
work-basket enables me to keep up with 
my sewing instead of letting it pile up 
ahead of me. alice Margaret asiiton. 
When you write advertisers mention The 
II. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
H earing the 
greatest artists 
is an everyday 
pleasure with 
a Victrola. 
It enables every one to 
enjoy at will all that is 
best in music. 
Hear your favorite music 
at any Victor dealer’s. 
Write to us for cata¬ 
logs. 
Victor Talking 
Machine Company 
Camden, N. J. 
Berliner Gramophone Co., 
Montreal, Canadian Distributors. 
Victrola VI 
$25 
Other styles 
$15 to $250. 
MW 
'SAVES MONEY 
f CONVENIENT 
M0ST 1 SATISFACTORY 
A YEAR’S SUPPLY 
SPECIAL f No. 4 $1.00, 12 PKes., with Nickel'd Hook 11.',', 
PARCEL POST 1 No. 5 $1-00, 10 PKgs., with Handsome Polished 
OFFERS: f *1 v NicKeled Bath Room Cabinet 
So. 6 25 eta. 3 Pkgs., wtin Nickeled Hook 
In«tantly Deliver* a FOLDED Full-Size Sheet. Better than Sheets or 
Roll*. Your Money Back it Not ENTIRELY Pleased. Try Improved 
HAN DIFOLD TO-DAY Money or Stamps at our risk 
HANDIFOLD TOILET PAPER CO., 
LEOMINSTER, MASS. 
Water Power 
A small brook or spring 
will furnish free power to 
supply running water to 
your house anil barn. With 
a larger stream you can 
make your own electric 
lights, saw wood. etc. Send 
for catalog. 
FITZ WATER WHEEL COMPANY 
Penn & George Sts., Hanover, Pa. 
(cost. The FOSTER High 
I Duty Ram is guaranteed. 
Money back if not satisfied. 
Costs little. Free Book of iacts. 
POWER SPECIALTY CO., 
I 111 Trinity Building, Now York 
[Direct from Factory 
Freight Prepaid 
1) cents per Rod op 
ALL DOUBLE GALVANIZED 
Now Catalog with Bargain Prices 
and sample to test. Uail to Dept. 59 
Browo Fence & Wire Co. Cleveland, 0. 
