1159 
the price for heavy yarn, official khaki 
color, for soldiers’ sleeveless jackets. The 
color is very hard to get. Such yarn was 
.$2 a pound earlier in the season. The 
Red Cross and Navy League supply it at 
special prices for experienced knitters, 
hut such wool is to make articles for dis¬ 
tribution by these societies, and not as 
personal gifts. 
Qnilted silk t-obes from Japan are 
.$7.75; these are silk-lined, wadded with 
cotton and hand qnilted. There are a 
variety of colors—brown, green, black, 
ro.se, lavender, pink, gray, red and pale 
blue. Little quilted .satin sacques are 
$.5..50. 
Saturday’s Baking 
Some time ago a correspondent gave 
her plan for Saturday’s baking, and as 
my plan is somewhat different I am go¬ 
ing to submit it in hopes it may be help¬ 
ful to some one. My family, like hers, 
numbers four, but my family would never 
be able to consume so many pies, cakes 
and cookies before they became stale, and 
staleness is especially abhorrent to us. 
If our manner of life included a retinue 
of kitchen workers I’m sure every bit of 
our desserts would be fresh cooked every 
day. That being impossible I try to ap¬ 
proximate it as nearly as practicable. I 
like to begin my baking with my pies. 
I make up crust for as many pies as I 
think we will need during the week, say 
three or four. I cut the upper crust for 
each pie first, measuring by inverting the 
pie tin on the crust and cutting one- 
fourth inch beyond the circumference of 
the tin. Then I cut the lower crust and 
place this on the tin, over this I place a 
sheet of paraffin paper, then the upper 
crust, wrapping the whole in paraffin 
paper, and putting away till wanted in 
a cool and not too dry place. If rather 
di'y a square of old cotton cloth wrung 
out of cold water «iay be substituted for 
the paper between the crusts. When 
wanted it is but the work of a very few 
moments to fill a crust, and one has a 
freshly-baked pie. For the pie for Sat¬ 
urday’s dinner I use the crust trimmed 
from the other pies, as it will not keep as 
well as the crust that has been rolled but 
once. As we always reheat our mince 
pies, in Winter I sometimes make up 
several mince pies, freezing them, and as 
wanted they are brought out and re¬ 
heated. 
I like to make one cake and a batch of 
cookies each Saturday, and these I plan 
to complement each other. If the kind of 
cake I make is a good keeping variety, I 
make cookies that are best when fresh; 
and if the cake is best eaten fresh I make 
cookies that keep well. We always plan 
to keep on hand a boilctl dressing for 
ealads, and, the variety of cake I make 
Is sometimes determined by the fact of 
my - making salad dressing that day, as 
we prefer the dressing made with two 
yolks instead of one egg and therefore 
usually have two whites to be used in 
cake. When we wish ice cream for Sun¬ 
day dinner the custard is made Saturday 
and frozen Sunday morning. In Summer 
I often make on Saturday for Sunday a 
tapioca or gelatine dessert. When we 
are to have fishcakes for Sunday break¬ 
fast, these are prepared on Saturday. As 
an accompaniment to these I core large, 
sour apples, fill the cavities with sugar, 
and they are ready with the addition of a 
little water to place in the oven to bake 
while the cakes are being fried. If a 
chicken dinner is planned for Sunday the 
chicken is dressed Saturday, unless the 
“chicken” is an aged fowl, in which case 
the fowl is dressed Friday and cooked 
Saturday. If we are to have beans for 
Saturday’s supper they are soaked Fri¬ 
day night, parboiled Saturday forenoon, 
and baked in the afternoon. Other dishes 
sometimes prepared Saturday are mac¬ 
aroni for Sunday’s dinner, boiled sweet 
apples for Sunday night supper with 
bread and milk, bean or pea soup, brown, 
graham or bran bread and cottage cheese. 
In everything that one does there must 
be some underlying plan, as otherwise 
one’s work will be aimless and inefficient. 
My plan for Saturday’s baking is so to 
stock our larder that work on Sunday 
may be reduced to a minimum, thus in¬ 
suring time for rest and those deeper 
things of life which are, perforce, to 
■eome extent, neglected on six days of the 
week. I aim to have enough baked to 
6»« RURAL NEW-YORKER 
last through busy Monday, after which, 
with our ever-ready piecrusts at hand, I 
bake from time to time in accordance 
with our needs. 
Pie Crust.—To each cup of flour, 14 
teaspoon baking powder, % teaspoon 
salt, sifted together; 1-3 to 14 cup lard, 
some flours requiring more shortening 
than others. Rub shortening in with fin¬ 
gers and then add only sufficient ice-cold 
water to cause the crust to hold together 
when rolled out. The secrets of good 
pie crust are to have all materials cold, 
to use sufficient shortening and very little 
water, to handle as little as possible, and 
in baking, to have the oven very hot at 
first, reducing the temperature after the 
fii*st 10 minutes. If bread flour is used 
for pastry, one tablespoon of flour should 
be removed from each cupful and one 
tablespoon cornstarch substituted. 
Fruit Cookies.—These cookies will keep 
for many weeks if stored in a covered 
stone jar, and are delicious. One cup 
lard creamed with 2 cups granulated 
sugar. Add 2 eggs, stir thoroughly; add 
in order given, 1 teaspoon salt, 1 cup sour 
milk, 1 cup molasses, 2 teaspoons soda 
dissolved in water, 6 cups flour, 1 cup 
raisins, 1 cup nut meats. Drop from 
spoon. 
Salad Dressing.—This salad dressing 
will keep indefinitely, contains no mus- 
Embroidery Designs 
A (lesiprn that is very pretty is the 18-inch 
table mat. The edges of the -wild rosea are to 
be buttonholed and cut out on outside edge. 
The rest of the embroidery is to be done with 
the outline stitch. The flowers in shades of rose 
pink with green centers, alternating the shade 
on each flower. The leaves green. This is a 
beautiful design and worth the time spent in 
embroidering. No. C26 design is stamped and 
tinted on white linette. The price, witli mer- 
cerizc'd floss to complete embroidery, is 00 
cents. 
tard to irritate the stomach and can be 
adapted to any sort of salad by the ad¬ 
dition of whipped cream or olive oil; ly^ 
cup vinegar (if very strong use half 
water), 2-3 cup sugar, yolks of 2 eggs 
(or 1 whole egg), 1 heaping tablespoon 
flour, 1 teaspoon salt, % teaspoon cay¬ 
enne pepper. While the vinegar is com¬ 
ing to a boil, beat the egg and add to it 
the dry ingredients which have been 
sifted together. Add the egg mixture to 
the vinegar and cook until thick. 
Macaroni.—One cupful macaroni 
broken into lengths and boiled in salted 
water until tender; 1 tablespoon butter, 1 
tablespoon flour, cooked together until 
smooth, add 1 cup thin cream and cook 
until thickened, then add 1 cup cheese 
cut into bits, when smooth and melted 
remove from fire. Drain macaroni and 
mix with cheese sauce in a baking dish. 
Cover with crumbs and dot with bits of 
butter. This preliminary work may be 
done in advance, when wanted bake in 
quick oven long enough to become piping 
hot and nicely browned on top. 
Graham Bread With Sour Milk.—One 
egg stirred with 3 tablespoons sugar, 1 
tablespoon molasses, 1 teaspoon salt; add 
2 cups sour milk, 2 cups graham flour, 1 
cup white flour, 114 teaspoon soda dis¬ 
solved in cold water. Stir well. Bake 
in two tins for three-quarters of an hour. 
MABY B. STAFFOED. 
Cold Weathek Wasuday Help.— 
Here is a help for the cold weather, 
when hanging out clothes. Have 
a hot stone, one that will hold the 
heat, and put it in the bottom of the 
clothes basket and pile the wet clothes 
on it. The very last piece will be warm, 
and 5 ’our hands also. MRS. M. I. D. 
Simply turn the faucet in your kitchen, toilet or 
laundry—and instantly you get a steady stream of 
fresh running water 
—DIRECT FROM THE WELL! 
Not stale, insipid stored water, rusty or warm. 
But cool, clear, sparkling water —fresh from 
the <welll 
Free from dirt and dust common to open storage 
tanks. Free from the contaminating decayed organic 
substances and rust that accumulate in closed steel 
water storage tanks. And free from the worries of 
frozen water tanks in the winter. 
Modern Conveniences 
Now you can have a fine porcelain sink in your kitchen with fresh running water for 
drinking dish washing-—cooking—himdreds of household duties. And tubs in the 
Lri e^efeRSlh dilet! porcelain tuh.for bathing- 
Simplest Pump Made ENGINEER’S 
Guaranteed to be the most efficient pres¬ 
sure system made. Most economical air 
pump ever designed. Less than half 
the number of p^arts of any other Fresh 
Water Pump! Everything enclosed in a 
single cylinder. Practically nothing to get 
out of order. Will operate in any water fit 
tor domestic use—even water impregnated 
with sand. Made by the makers of the 
famous NATIONAL Fresh Water Systems —used 
even in the summer homes of millionaires. 
DESIGNS 
Write today for your copy of free book¬ 
let describing wonderful—economic^ 
— time saving NATIONAL Fresh Water 
Systems. Also specification blank en¬ 
titling you to .expert engineer’s de¬ 
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tank, size of engine and pump for 
your individual requirements. Write 
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576 LARKIN ST., MILWAUKEE, WIS. 
NATIONAL 
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THE BEST LINIMENT 
OR PAIN KILLER FOR THE HUMAN BODY 
^ Gombault’s ■ 
Caustic Balsam 
IT HAS NO EQUAL 
Cam is pene- 
■ Ur tratinfr, sooth* 
Ins AD<i healitii;, and 
ihft Soreti. 
Illv Bruises, or 
Wounds, Feioiis, Bolls, 
UliisaaAsa Corns and 
milTlall Bunions. 
CAUSTIC BALSA.M 
PA#|tf DO equal as 
DUUj A Liniment. 
We would say to all 
who buy it that it does 
not contain a particle 
of poisonous substance 
and therefore no harm 
can result horn its ex¬ 
ternal use. Persistent, 
thorough use will cure 
many old or chronic 
ailments and it can be 
used on any case that 
requires an outward 
application with 
perfect safety. 
Perfectly Safe 
and 
Reliable Remedy 
for 
Sore Throat 
Chest Cold 
Backache 
Neuralgia 
Sprains 
Strains 
Lumbago 
Sore Lungs 
Rheumatism 
and 
allStiffJoints 
REMOVES THE SORENESS--STRENGTHENS MUSCLES 
Cornhin, Tex.—“One bottle Causllo Balsam did 
my rheumetlHm more good then Siao.uo paid In 
doctor’s bills.” OTTO A. BEYEE. 
Price e 1.50 per bottle. Sold by druggists, or sent 
us express prepaid. Write for BooUst R. 
IUWRENCE-WILLIAMS COMPANY, Cleveland,0. 
30,000 SOLO-FIFTH YEAR 
More Comfortable, 
Healthful, Convenient 
Eliminates the out-house, 
o^n vault and cess-pool, 
Wnioh are breeding places 
for germs. Have a warm, 
eetnitary, odorless toilet right 
in your house. No going out 
in oold weather. A boon to 
invalids. Endorsed by State 
Boards of Health. 
ABSOLUTELY ODORLESS 
Put It Anywhere In The House 
The germs are killed by a chemical process in 
water in the container. Empty once a month. 
No more trouble to empty than ashes. Oloset ab¬ 
solutely guaranteed. Guarantee on file in the 
office of this publication. Ask for catalog and price 
ROWE SANITARY MFQ. CO. 10210 6ih ST., DETROIT, 
Ask about the Ro-Sao Washatand—Hoi and Gold MICH 
Running Water Without Plumbing ”* 
Elite Burning Oil 
In Iron Barrels 
A perfect burning oil made from 
Pure Pennsylvania Crude. : : 
30 Years on the Market 
Write for Particulars and Prices 
DERRICK OIL CO..^ ■ THusville, Penn. 
When vou write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a "square deal, ” See 
guarantee editorial page. 
Pipe¬ 
less Furnace 
Cut the wholesale price direct ^ 
1 from manufacturers. Save money \ 
—burn any fuel—heat your entire ' 
home with a circulation of warm air 
through one big register—cool air goea 
back through separate cold air flues. 
Easy to install. 
Kalamazoo Pipe Furnaces where desired. 
Heating 
Plans 
FREE 
k ^ .J,-, 
AKai&iaaizoo 
—— Direct to Vbu" 
Write 
Ton AY No Waiting. 
“ I Bjg stocks in 
our warehouse insure quick ship¬ 
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installation and quoting money-sav¬ 
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We pay freight and guarantee safe de¬ 
livery. Write today—live in comfort 
at lowest cost this winter. 
Ask for Catalog No. 910 
KALAMAZOO STOVE CO. 
Manufacturers Kalamazoo. Mich. 
