1467 
THE KUK.A.L, NEVV-VOR'KER 
and shining, with a faintly wrinkled sur¬ 
face. It is 47 inches wide, and costs $5 a 
yard. 
Blouses of Georgette crepe, fine and 
filmy, were seen in white and flesh color 
trimmed with colored beads. A flesh- 
colored model was embroidered in gray, 
green and blue beads; one in white had 
red or blue beads; they were stitched in 
colored silk to match the beads. These 
blouses cost $9 and $9.75. 
A large dealer in Oriental goods shows 
rings of sterling silver mounted in semi¬ 
precious stones for $2.50 to $7.50. The 
rings are chased in quaint designs; the 
settings include yellow agate, Ceylon 
moonstone, amethyst, turquoise matrix, 
malachite, jade, lapis-lazuli, etc. There 
are also seal rings of silver of very odd 
design, such as a tiny Buddha. These 
rings have an artistic originality that 
makes them very attractive. 
For Winter wear, gloves of the slip- 
on shape drawn in with a strap at the 
wrist are especially comfortable, and they 
are smart and fashionable. In heavy fab¬ 
ric (so-called reindeer or doeskin) they 
are usually $1; in cape or glace lamb¬ 
skin $1.50 in white, black or tan. This 
style of glove is appreciated by wearers 
whose wrists are rather large, and who 
often find some difficulty with buttons 
or clasps. 
Eight-day Colonial clocks of the “banjo” 
style are especially appropriate for an 
old-fashioned country house, and modern 
copies of Willard’s beautiful models may 
be secured in a variety of styles. The 
frame is oak or mahogany, with brass 
side pieces and eagle on top; glass panel 
with an old-time landscape. A model 24 
inches high, 4y 2 inch dial, is $12. 
A Rtrral Fair in Tennessee. 
To be sure it rained as usual for our 
live stock and agricultural show, but for 
a first effort and as a free-will offering by 
the people for the betterment of the home 
and farm, it was a grand success. Men, 
women and children participated with no 
thought of gain, but that of doing their 
best, and the result has been the awaken¬ 
ing of the sluggards, the pulling out of 
the grandfatherly ruts. You could hear 
on every side: “I am going to begin 
right now for the champion pumpkin 
next year; I am going to try for the prize 
chickens; yes, and I am going to test my 
seed corn.” To raise the standard and 
start the ball of good-natured competi¬ 
tion rolling is what every neighborhood 
needs. 
With no forethought or preparations 
beforehand the farm products showed up 
fairly well. Apples of every color, in 
pyramids, conical pack, diagonal pack, 
single, by the dozen, sprayed and un¬ 
sprayed, were shown, and every other 
farmer vowed he would own a spraying 
outfit sure. There were pumpkins from 
the teeniest to the 75-pounder bearing the 
blue ribbon, and a squash 4 y 2 feet in 
height, though the greatest curiosity in 
the agricultural exhibit was a beet 26 
inches long. Cream butter of all shapes; 
the blue ribbon winner was a big yellow 
brick that showed up the butter grains or 
globules. Of all the other molds there 
was not even a second, because the butter 
had been over-worked, and the butter 
grain sacrificd to give a smooth appear¬ 
ance. 
In the kitchen department were de¬ 
licious looking cakes, pies, candies, etc. 
I obtained some of the prize-winning 
recipes and will share them later on. A 
can of peaches that excited much com¬ 
ment had been canned 20 years, and 
looked to be as wholesome as when first 
cooked. A great jar of beans among the 
prize winners contained two rows of 
beans unbroken packed upright, so even 
and natural looking it was hard to be¬ 
lieve they had been cooked four hours in 
the jar. But the prettiest of all was 
Bartlett pears canned whole. I hunted 
up the owner right there, to know how. 
Quite simple, she said. Just select sound, 
ripe pears, peel and fill jars, boil slowly 
for three hours, make a syrup of two cups 
of sugar and one of water, pour over the 
pears while hot, then bring to the boil 
again next day and boil one hour, and 
then the same the day after. Tighten 
caps and set away; they will keep for 
years. 
I must not forget a cabinet made by 
the high school boys, with the assistance 
of Prof. Smith ; it contained 6.S different 
varieties of wood. The blocks were about 
four inches long and two inches wide, 
split through center and name written on 
each species. 
The needlework, crocheting and em¬ 
broidery—well, I should have enjoyed 
spending the entire day with them, but I 
was 12 miles from home, horseback, and 
the rain just pouring. I knew there was 
supper, churning, milking, etc., awaiting 
my return, so I just jotted down a few of 
the most striking for future reference. 
One dear old dame plucked my sleeve and 
whispered cautiously: “Are you copying 
them?” When I told her I was taking 
notes for a paper she looked so shocked 
that I felt real guilty. The prize-ivinning 
nightgown was embroidered in pink roses 
and leaves, a wild rose design, with dainty 
eyelets run with pale pink ribbon the 
shade of the embroidery, the short sleeves 
and low neck edged with a narrow tatted 
edge so cobwebby fine as to be almost a 
shadow. A sofa pillow of orange yellow 
and black satin ribbon one-half inch in 
width, was a beauty. It was so simple to 
make, but so effective; the ribbons are 
fastened to a frame the desired length of 
the cushion, one of yellow, one of black, 
alternating until of the desired width, 
then beginning at the side weave under 
and over one of yellow, then one of black, 
until the frame is full, tack firm around 
Embroidery Designs 
No. 276 Is a beautiful centerpiece for 
cross-stitch embroidery in color. The flowers 
are for shades of pink, the leaves and stems 
for light green, the baskets in light Muo 
and the scallops buttonholed in blue as for 
baskets. Any little girl who can handle a 
needle can do the embroidery, as she has 
but to make the stitch over the stamped 
crosses. The design is stamped on fine, im¬ 
ported, white embroidery cloth, size 27 
inches, and the price, including mercerized 
floss in shades mentioned, is tiO cents. 
the edges, remove from frame, line and 
stitch around edges, finish back with 
black satin and edge with a yellow cord 
and tassel. And the pretty aprons, prac¬ 
tical, dainty, and of no nse at all, pillow 
slips embroidered, trimmed with tatting, 
crocheting, and drawn work ; guest towels 
in every fancied design, corset covers, cen¬ 
ter pieces, doilies, etc., but why enumer¬ 
ate? 
The live stock was the poorest part of 
the exhibit; poultry, turkeys, ducks and 
geese showed the women folks were in the 
lead. But few purebred hogs were 
exhibited; we have too much of a mix¬ 
ture in our horses, cows, swine, and 
sheep to participate in a live stock show. 
We have to live and learn. By next year 
we hope to he able to offer more substan¬ 
tial prizes than a blue ribbon. 
MBS. D. B. P. 
An Old-time Recipe. 
As so many good things are ready 
for use in the kitchens at this season it 
would not be amiss to make some Ban¬ 
bury cakes. They would be a toothsome 
addition to the Christmas table and cer¬ 
tainly a novelty. 
Take one pound of currants, mix them 
with a quarter of a pound of chopped 
beef suet, six ounces of mixed candied 
peel shredded very small, a few grains of 
salt, a teaspoonful of cinnamon and nut¬ 
meg mixed, and one dozen macaroons 
rolled to a powder. Make a rich puff 
paste; roll out one half very thin and 
spread the filling equally over it. Moist¬ 
en the edges, lay on the remaining half 
of the paste rolled equally thin, press the 
edges securely together, mark the whole 
into regular divisions two inches wide 
and three inches long. Bake in a well- 
heated oven for 20 minutes, divide into 
cases unite still warm and dust with 
powdered sugar. 
The small town of Banbury, in Oxford¬ 
shire, England, is famous for these de¬ 
licious dainties. A story is told that a 
bishop was once going the rounds of his 
diocese when the train in which he was 
travelling stopped at Banbury .station. 
Knowing the excellence of these cakes the 
bishop put his head out of the window of 
the railway carriage called to a boy and 
gave him sixpence. 
“Bring me a Banbury cake,” said the 
bishop, “and buy one for yourself.” 
In a few minutes the boy came hurry¬ 
ing along munching one. 
“Here is your change, sir,” said the 
boy, “there was only one cake loft.” So 
the bishop had none, like the poor dog 
that belonged to Old Mother Hubbard. 
I. A. G. 
»* Una JUll W l lie f V* JUCIlll AI1Q 
H. N.-Y. and you'll get a quick reply and a 
"square deal.” See guarantee editorial page. 
Cracklings. 
Almost every country housekeeper at 
butchering time tries out the last of the 
lard in the oven, leaving a pan of crisp, 
salty squares of lean and fat called 
cracklings, perhaps because they snap or 
crack between the teeth. In most farm¬ 
houses these cracklings are fed to the 
chickens or put in the soap grease, but 
some use them in delicious cookery. Care 
must be taken to have them as dry as 
possible, and fresh and crisp, so they 
will add a delicious flavor to whatever 
they are used with. They should be 
small and appetising rather than big and 
full of fat. 
Noodles With Cracklings. — Make 
enough noodles for the family and boil 
them 30 minutes in just enough boiling 
salted wafer to keep from scorching. 
Turn into a pudding pan or granite pan 
deep enough to make a nice serving dish, 
and sprinkle with pepper. To each quart 
of noodles add two cups of cracklings and 
mix well. Place in oven and .bake 20 
minutes. If liked a cup of tomato - juice 
can be added when they are placed in the 
oven. 
Bean Soup With Cracklings.—Cook 
one pint of beans until tender in plenty 
of water, after first parboiling them. 
Add one cup of celery cut fine and two 
large onions, also cut fine, when the par¬ 
boiling is over. In an hour or so add 
one cup of fresh cracklings and simmer 
till the beans are mushy. Keep adding 
water as it boils down unless a very 
thick soup is liked. 
Onions With Cracklings.—Peel and 
parboil onions of medium size. Drain 
and season highly. To two cups of onions 
add one half cap of fresh cracklings and 
mix well. Cover closely and bake in the 
oven till done. A casserole is excellent 
for this. 
Vegetables With Cracklings.—Parboil 
one pint each of carrot, potato, turnip, 
and sweet potato, or any two of the vege¬ 
tables. Drain and season highly. Add 
two cups of fresh dry cracklings and 
enough boiliug water to keep from scorch¬ 
ing. Put in casserole and cover closely. 
Stir often and bake for two hours. 
Watch that it does not get too dry. 
UILDA RICHMOND. 
Select your 
Christmas 
gift from 
this Catalog 
For what more useful Christmas 
present could one give or get 
than a South Bend Watch ? This 
book—68 pages, illustrated in 
color, and free for the asking— 
tells how South Bend Watches 
are made, h ow perfect they must 
be in design, appearance and 
time-keeping accuracy before 
they leave the factory. 
Send for this Christmas 
Catalog today 
$16 to $100 
South Bend Watches come in 
more than 100 handsome styles, 
with enamel novelties, initial 
monograms, fraternal emblems 
and new plain designs. 
All movements and cases fully 
guaranteed. 
This catalog- shows all these, 
including the famous “Chester¬ 
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models and others. 
Before you decide what to buy 
for Christmas presents look over 
this catalog. It will pay in the 
end. Write for the Book now. 
SOUTH BEND WATCH CO. 
3012 Studebaker St. frozen w iCt 
South Bend, lad. keeps perfect time 
Handsome Toy Kitchen Set 
IQ _ I _l 1 • i ■ * . • . . . , - 
18 enameled and nickel plated real toys, consisting of—flour 
sifter, warn boiler, coal hod and shovel, washtub and hoard, 
pail and flower spade, wateringpot, teapot, teakettle, dish- 
pan, kettle with cover, cups ana saucers—will last forever. 
Price. $1.65 
With safety Christmas tree holder. S2 00 prepaid 
H. K. Brunner. 45 Harrison St, New York City 
ONEDOLLAR 
head '*** 
. . , , , _heads and envelopes. 
cards, tags, labels, 300 for 90c.; 500 for $M0; Bill 
heads, 500 for $1.25. Express prepaid. 2c, Stump 
brings samples. CHATHAM COURIER CO.. Chatham, N. Y 
and Bath Room Fixtures 
Cleaned „ 
Id Du ten 
Cleanser 
Sifter Can 
with Full 
Directions 
