861 
Filet Lace Insertion 
Chain 57. (Ch. 2. miss 2, d. c. into next 
ivill be called one space, for brevity. 
Every .3 d. c. will be called one block.) 
First Kow—1 d. c. into 6 st. from the 
needle, 9 spaces. 2 blocks, 1 space, 2 
blocks, 3 spaces. This makes the width 
of the lace eighteen spaces or blocks 
wide. Turn. 
Second Ttow—2 spaces, 5 blocks, G 
.‘spaces. 3 blocks. 2 spaces. Turn. 
Third Itow—2 spaces. 4 blocks. 5 
spaces, 1 block, 1 space, 4 blocks, 1 
space. Turn. 
Fourth Row—1 space. 3 blocks. 2 
spaces, 1 block, 5 spaces. 3 blocks, 3 
spaces. Turn. 
Fifth Row—4 spaces, 2 blocks, 5 
spaces, 1 block, G spaces. Turn. 
Sixth Row—4 spaces, 2 blocks, 5 
sjiaces, 1 block, G spaces. Turn. 
"Uhe RURAL NEW-YORKER 
Tested Cakes 
Taut I. 
I i I! 5 ‘ ^ < f>. i-" ' * v« ?-*f *• JJj 
I - •* 
Filet Lace Insertion 
si<ace, 3 blocks, 
spaces, 3 blocks. 
Seventh Row—1 
si'aces, 1 block, 5 
si)aces. Turn. 
Eighth Row—2 spaces, 4 blocks. 5 
sjiaces, 1 block, 1 space, 4 blocks, 3 space. 
Turn. 
Ninth Itow—2 spaces, 5 blocks, G 
spaces. 3 blocks, 2 spaces. Turn. 
f'enth Row—10 spac(‘s, 2 blocks, 1 
sjiJice. 2 blocks. 3 spaces. Turn. 
Eleventh Row—7 spaces. 3 block, 1 
si)ace, 1 block, 8 spaces. 'I'urn. 
Twelfth Row—8 spaces, 2 blocks, 8 
s])aces. Turn. 
Thirteenth Itow—8 spaces, 3 blocks, 7 
spaces. Turn. 
Fourteenth Row—5 spaces, 3 blocks, 1 
si)ace, 3 blocks, G spaces. Turn. 
Fifteenth Row—7 spaces, 5 blocks, G 
sjtaces. Turn. 
Sixteenth Row—8 spaces, 2 blocks, 8 
spaces. Turn. 
Seventf'enth Row—9 spaces, 1 block. 8 
s]iaces. Turn. 
Eighteenth Row—7 spaces, 1 block, 9 
spaces. Turn. 
Repeat from the first row. E. M. 
Bayberry Candles 
I read an item in The R. N.-Y. in 
which you say the bayberry candles you 
get. .smoke and gutter. I do not think 
(hey are c-omposed entirely of bayberry 
wax ; if .so. they would be hard. I have 
gathered the berrit'S the last four years, 
extracted the wax, and dipped the 
candles. They are hard, a beautiful light 
green, and burn brightly; do not smoke 
or gutter. I also make small ones to fit 
the Christmas candleholders; they are 
very pretty mixed with the different col¬ 
ored candles. I am 80 years of age and 
enjoy getting out in the lovely Septem¬ 
ber and October weather to gather ber¬ 
ries. The caudles need snuffing occa¬ 
sionally. MKS. j. p. V. 
A Note of Warning 
In these days when we are reading in 
the different farm papers and magazines 
lists of ‘TIow to Get Something to Eat 
for Nothing.” and other similar articles, 
there should almost be printed a list of 
‘‘Things >ioi to use for greens.” It is 
surprising that -while the root of rhubarb 
is medicinal, and the stalk so highly to 
be desired for food, the leaves should be 
so poisonous. I have heard of a whole 
French family in Canada having been 
poisoned so that they all died from hav¬ 
ing used rhubarb leaves as greens. The 
only thing I have seen conceruiug it in 
print was in a farm paper which says; 
‘‘Because rhubarb leaves contain certain 
substances which make them poisonous 
to a great many persons, speciali,sts of the 
United States Department of Agriculture 
warn housewives against using this por¬ 
tion of the plant for food.” a. d. 
R. N.-Y.—Similar advice has been 
given in the Loudon Gardeners’ Chroni¬ 
cle and other British periodicals. Rhu¬ 
barb leaves have been advised as a sub¬ 
stitute for spinach, their tender succu¬ 
lence being suggestive of such greens, but 
while some persons seem able to eat 
them without harm, there are, appar¬ 
ently, many cases where they prove un¬ 
wholesome, if not actually dangerous, 
Sponge Cake.—Many think this is so 
hard to get just right. Take two eggs, 
beat ver.v light, add one cup sugar and 
beat again ; then add one cup flour sifted 
with a teaspoon of baking powaler and 
a bit of salt and seasoning (I like orange 
extract or vanilla). Stir t\'ell and add 
one-half cup boiling water and beat 
again, put in greased pan and bake in 
quick oven—-a slow oven will let rise 
too much before baking, making it 
coarse. The batter will be quite thin, 
but it will come out all right. 
Orange Sponge Cake.—This will keep 
nice for two mouths if kept in a good 
place, and, if the eggs are large, will 
make four layers. Use two cups sugar, 
two cups of flour, one cup cold water, 
yolks of five egg.s, whites of four, grated 
rind and juice of one sour orange, two 
teaspoons baking powder. Beat sugar 
and yolks of eggs until creamy, then' add 
cold water and orange juice, grated rind, 
then flour and baking powder, a bit of salt, 
and last the well-beaten whites. 
I always try to keep fruit cake on 
hand, as it keeps well; have kept it for 
a year, and it improves with age, but 
do not keep where it is damp. I think 
it is as cheap a cake as one usually 
makes, as it will make four loaf <'akes, 
and is too rich to serve too freely. I 
also use it for pudding by steaming and 
making a sauce for it; always handy 
for unexpected company. Cream two 
scant cups of shortening with three cups 
d.-trk brown sugar, then add seasoning, 
four teaspoons cinnamon, one of cloves, 
one of nutmeg, add one-half cup dark 
molasses, one-half cup .sour milk and stir 
well, then the well-be?iten yolks of six 
eggs. Stir thoroughly and add four cups 
of flour sifted, add one teaspoon of soda 
dissolved and then the well-beaten whites, 
and lastly the fruit dusted with flour. I 
use for the fruit one pt)und of cun-ants, 
one of .seeded raisins, about one-(iuarter 
pound of candied orange and lemon peel 
and one-half pound of nut meats, but 
you may add more or less fruit or 
change as one may wish. Don't forget 
a generous pinch of salt if butter is not 
used. I usually make a try cake, as I 
may want to add more spices or flour. 
I then bake in four bread pans in a 
moderate oven for two hours, sprinkle 
the top with granulated sugar before 
baking, and I usually use another bread 
pan over the cake while baking. 
Now for a bread cake which kce])s 
nicely for several days. I set my di-y 
yeast a little after noon, making it into 
a batter and then a sjjonge in the even¬ 
ing, so before kneading it into a loaf in 
the morning I have ready one cup of 
sugar (brown the best) and one-half cup 
shortening creamed together with one egg, 
and use one-half cup of the bread sponge 
and .add one-half cup of flour, spices to 
taste, with raisins and currants and one 
teaspoon of soda dissolved. Then put 
into a cake pan and let 'stand two or 
three hours, sprinkling a little sugar on 
top. 
If I wish to make rolls I take out 
about three cups of dough and add one- 
quarter cup sugar, one-quarter cup of 
shortening and one or two eggs, then add 
flour and knead into a loaf, letting it rise, 
then roll out into a sheet about one-half 
inch thick, cut with a Ifiscuit cutter, 
spread with slightly melted butter and 
fold, set to rise and moisten with milk 
before baking. 
For cinnamon rolls, make the same as 
above and when rolled into a sheet but¬ 
ter, sprinkle with sugar, cinnamon and 
currants, roll into a roll and cut into 
one and one-half or two-inch pieces. Just 
before they are done 1 dissolv-e some 
sugar in a little milk and wet the tops 
of the rolls, return to the oven and leave 
live or ten minutes. You can also use 
this same recipe for raised doughnuts, 
cutting them out and leaving them to 
rise on a floured board until light, and 
after frying these put into a pan while 
hot and cover with a tight cover, or your 
doughnuts will be crusty; do not roll 
in sugar until cold, heu.xice goggix. 
Labor is prior to and independent of 
capital. Capital is only the fruit of la¬ 
bor and could never have existed if labor 
had not first existed. Labor is the su¬ 
perior of capital and deserves much the 
higher consideration.—Lincoln. 
Wir 
'2'i- 
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Save the. Nation’s Food 
on the economical, time-tried 
EVAPORATOR 
I-..very year in the city and on the farm thousands of 
dollars’ worth of foodstuffs go to waste. This year your 
country demands economy of you. See to it that all you 
cannot use now is saved for the future. Eliminate the fuss, 
worry and expense of other methods—EV.\PORATE. 
No Sugar, No Jars, No Cans 
V.se a “Granger”—the biggest little Evaporator made. Twenty 
thousand satisfied customers ean testify to its service. “Granger” 
evaporated fruits and vegetables are delicious ; retain all the 
natural flavor much better than eaiiiied goods. Many city, as 
well as country, housewives this year will use this simple'and 
satisfactory method of practicing economy lor I ncle Sam. 
Granger Evaporated vegetables are most wliolesonic and are 
easily prepared for seTving. Evaporated fruits make the moat 
wonderful desserts, cakes and pies. .\iid remeniher this inethod 
is the simplest and most economical lor everyone. Get your 
“Granger’; tod.a.v. Save the surplus from your garden or buy 
fruits and vegetables when they’re cheap and evaporate them. 
Works equally well in the kitchen or the orchard, on coal, gas or 
tical evaporator 
for domestic use. 
Ask 
You 
Courtly 
Demonstrator 
RETAILERS’ 35c QUALITY 
COFFEE 
5 POUNDS FOR 
Bean or Ground 
From Wholesaler Direct, fresh off the Roaster 
$ 1.25 
DELIVERED FREE WITHIN 300 MILES 
10 lbs. DELIVERED FREE 1000 MILES 
SatUfaction (iuarantced or Money Refunded 
GILLIES COFFEE CO., 233-239 Washington Si., New York 
KSTABUSHF.D 77 YEARS 
Canvas Welt Shoes 
FOR SUMMER WEAR 
Brown, Black, Grey, with leather 
tills, lltire soles and Iieels. For 
>fen, ISo.VN, mid Little Geiitn, 
They look well, lit well, wear well. 
Sent anywhere in United States 
upon receipt of ITiee 
Men’s $2.00; Boys’ $1.75; 
Gents’ $1.50 
SatUfaction Guaranteed 
DUMAIS SHOE CO.. BROCKTON. MASS. 
JUST PULL the DAMPER 
and FORGET ABOUT IT 
The beat retained and sealed in the specially constructed oven of the 
No. 37 New Perfection Oil Cook Stove does the rest. 
\t & complete. Four burner stove, cabinet, warming shelf and heat- 
retaining oven all combined in one range-like stove. You can use the 
burners for grate surface cooking; or, if you want to btike, yon can pre¬ 
heat the oven, then completely extinguish the flame and finish the 
cooking with the heat retained. Cheaper than coal or gas. 
Jt s the Long Bine Chimney that makes it possible, by turning every 
drop of oil into clean, odorless heat. 
Plenty of hot water whenever you want it if you use the New 
Perfection Kerosene Water Heater. Ask your dealer for booklet. 
To get the best results use SOCONY Kerosene. 
STANDARD OIL GO. of NEW YORK 
(Principal Offices) 
New York Albany Buffalo Boston 
KEWP 
CILCOOK 
