1271 
RURAL NEW-YORKER 
for several seasons; now we see, in some 
of the shops, semi-made serge dresses. 
Those noted were one-piece style, in fine 
blue serge, and required very little labor 
to fit and complete. The waist, cuffs and 
sash ends were hand-embroidered in silk 
combined with metal, and there was a 
white poplin collar. * These dresses cost 
$12.50, and were seen in both women’s 
and misses’ sizes. 
hook and eye sewed in place, just as pre¬ 
ferred. 
Fasten the neck-piece about the throat 
and adjust the head-piece by lapping the 
tab ends, fastening both over the center 
button. It will readily be seen that any 
de.sired portion of the face and forehead 
may be covered simply by pulling out that 
portion of the scarf tn adjustment. 
MAKIE L. SHELDON, 
Crocheted Scarf Hood 
A scarf which is universally becoming 
is easily crocheted, and when made in 
yarn of the same or harmonizing color as 
the sweater or coat, will find many useful 
hours during the coming season. The 
illustration show's the finished scarf. 
It is made in two sections, the neck¬ 
piece and the head-piece. For the neck¬ 
piece make a chain of 65 stitches. Turn. 
Throw thread over hooh and make a 
double crochet in the fourth stitch from 
hook. Continue across the row, with 
Crocheted Head Scarf 
doubles in each chain stitch made. Make 
a chain of three single.s. Turn. ’J’lirow 
thread over hook and repeat the rows of 
doubles until you have 11 .such row.s. 
For the head piece make a chaiu of 75 
stitches. Turn. Throw thread over hook 
and make a double crochet in the fourth 
stitch from the hook. Continue across 
the row with doubles in each chain stitch 
made. Make a chaiu of three singles. 
Turn. Throw thread over hook and re¬ 
peat the rows of doubles until you have 
29 such rows. 
For the 30th row you make only 35 
doubles, continuing until you have 29 of 
these short rows. Fasten with slip stitch. 
Fasten yarn to the wide section again 
and continue by making the other long 
tab. 
Now sew the head-pi(‘ce to the }iock- 
piece, holding the head-i»iece a little full 
in the center to make easier adjustment 
over the hair. Fold the neck-piece double¬ 
leaving the outer edge free for the finish¬ 
ing scallop, which may be made as sim¬ 
ple or as elaborate as one desires. The 
illustrated scallop is made by attaching 
yarn, chain three, throw thread over the 
hook and make five doubles in the space 
between doubles, fasten into next stitch 
with single crochet, throw thread over 
hook, making five doubles in next space, 
continuing until all the illustrated .scal¬ 
loped sections are completed. 
Now make a ring of elastic of sufficient 
size to cover the chosen buttons and cover 
this ring with singles. Make a fold in 
the tab so that the ring fits well in .space 
and attach with yarn by sewing. 
The buttons are also covered with cro¬ 
chet. Begin by making a chain of five 
stitches, slip stitch into a ring, fill this 
ring with singles, chain one and fill the 
singles with other singles, adding occa¬ 
sionally a single (making two singles in a 
single), that the cover may be widened 
to fit the button. After the top is fitted 
you should hold the button in position 
and crochet the back to fit, dropping an 
occasional single (making one single to 
two singles), until the button is covered. 
Finish with slip stitch. Cover all three 
buttons in the same manner and attach 
by sewing to neck band. Ribbon ties may 
be added to fasten the scarf, or a large 
Fall Recipes 
Roast turkey: Cl<>an, dress and stuff 
a 10-pound turkey with two cupfuls of 
bread crumbs, one-fourth cupful of melted 
butter, one tablespoonful of poultry sea¬ 
soning, .a few drops of onion juice and 
pepper, one teaspoonful of chopped parsley 
and hot water, ilix the ingredients in 
order given. If a moist stuffing is desired, 
add hot water until of the right consist¬ 
ency, but many prefer a dry stuffing. For 
a stronger flavor of onion, cook one ta- 
blespoonful of chopped onion in butter 
and add to the crumbs. Sew up openings, 
tru.ss, sprinkle with salt and pepper, 
diedgc with flour, place on rack in drip¬ 
ping pan and cook 15 minutes in very 
hot oven. Then di'ertge i)an with flour, 
reduce lieat, and baste every 16 )iun- 
utes until the turkey is done, tui’uing 
often. Allow 15 minutes to the j)ound 
for roasting. 
Baked Goose.—Clean and prepare the 
goose as for roasting and soak it in salt¬ 
ed water two hours. Cut one onion in¬ 
to quarters and put in the inside of the 
goose. Sow it up and place in a pan of 
boiling water. Let It boil for 20 min¬ 
utes. Take it out, remove the onion and 
stuff it with the following stuffing. Put 
in a basin 1% cupfuls of mashed pota¬ 
toes, one small head of celery chopped 
fine, thi'ee hard-boiled eggs rubbed through 
a sieve, and half a pound of salt pork 
chopped fine; one small grated carrot, one 
teaspoonful of onion juice, one dessert¬ 
spoonful of salt, one tablespoonful of 
vinegar, and a little white pepper. Mo'sten 
the mi.xture with milk and stir together. 
Sew up the opening, truss the goose, and 
l)lace it in a pan Avith one cupful of 
stock. Brush it over with melted butter, 
cover with a gi'cased paper and bake in 
a moderate oven. When cooked, j)lace it 
on a hot platter; poiir a little mushroom 
or celery sauce around it. 
Thank.sgiving Raishi Bread.—Three 
cupfuls of yellow cornmeal, 1(4 cupfuls 
of graham flour, ^^2 cupfuls of w'hite 
floui*, one cupful of molasses, one tea- 
spoonful of baking soda, one half cupful 
of hot Avater, one tenspoonful of salt. 
1*/^ cupfuls’ of sultana raisins, and sour 
milk. Put the cornmeal into a basin, add 
the flour, raisius, salt, the soda mixed 
Avith the molasses and Avater; make into 
a soft batter Avith the sour milk. Fill a 
buttered casserole half full Avith the mix¬ 
ture cover and steam for three hours. 
Thanksgiving I’lum Pudding.—One- 
fourth pound of flour, one-half pound of 
currants, one-half pound of suet, one- 
half pound of broAvn sugar, one-half tea¬ 
spoonful of allspice, one-h.'vlf teaspoonful 
of baking poAvder, one ounce of poAvdered 
almonds, a little milk, one-half pound of 
bread crumbs, one-half pound of seeded 
rais’iis, one-half pound of sultana raisins, 
one-fourth pound chopped Avaluut meat, 
one-fourth grated nutmeg, one lemon, 
grated rind, and juice, three ounces of 
mixed peel and four eggs. Wash and 
pick the cun'ants, add the raisin.s, chop 
the peel, put all the ingredients into a 
boAvl, the suet finely chopped; mix Avell 
with the eggs, Avell beaten, and enougli 
milk to mo'sten the w’liole. Pour into a 
Avell buttered mold, cover with buttered 
paper, steam six hours. If d'vided into 
tAvo, four hours Avill be long enough to 
steam. Turn out and decorate Avith Avhole 
small nuts. Serve with hard sauce. 
Baked Whole Pumpkin.—Scrub the 
pumpkin clean, then cut one • slice from 
one end, so that it may stand securely. 
Then put it in the oven and bake until 
tender. The pumpkin AAill take 30 min¬ 
utes to bake. AHoav it to cool, cut off 
the top and scoop out the ins'ide, leav¬ 
ing the shell. ]Mash the pulp, and add 
to it a cream sauce, then return to the 
shell in layers and sprinkle each layer 
Avith grated cheese, and small pieces of 
butter, cover the top Avith broAvned and 
seasoned bread crumbs, and mixed cheese 
and butter. BroAvn in the oven and 
serve hot. helen a. lynax. 
Christmas Booklets—20 for 25c 
Wo have sold these Booklets for several years and thousands 
of people all over the country order them each Christmas. Nor 
IS it any wonder when you consider their really remarkable value 
and ai tistic beauty, and the fact that you can get twenty neat, 
arti.stic, personal Christmas gifts for 2oc. All of us have friends 
whom we wish to remember each Christmas but to whom it 
IS not necessary to send an expensive gift. These httle book¬ 
lets meet such a need exactly. The illustration shows three 
of the cover designs. These covers are beautifully litho¬ 
graphed ill Holiday colors. In each package there are seven¬ 
teen others equally pretty. Each booklet has four inside 
pages and the coyer; average size about 3x4 inches although 
the size varies with the different designs. On the inside cen¬ 
tre page is an appropriate Holiday sentiment and a place to 
sign your name. Each cover design is different. 
The twenty booklets and twenty enveloix's with whicli to mail them will be sent pre¬ 
paid lor 2oc. Quantity is limited. Orders must bo received at once. 
Ask for our large Circular of Christmas Goods 
Strawbridge & Clothier, Philadelphia 
lbs. 
BEST 
MARA- 
CAIBO 
COFFEE 
(Bean or 
Ground) 
and 
11b. 
ambass¬ 
ador 
COCOA 
Tavo big bavg-aiiis in 
ONE. Nourishing Food 
and REAL LUXURIES 
at a price that knocks all 
the pef) ont of old 
‘ ‘ High-Cost-of-Li ving. ” 
>ree delivery within300 iiiile.s. 
Croyiis must suit you or money 
bark. 
Order from point nearest you. 
les^nDyl® 
61 Barclay St«f New York* 
431 Market St., Pittsburgh, Pa. 
ComfortMoorCiosetl 
Morless Saniiars? Germ-Broof S 
■ Every home without sewer¬ 
age needs one. Most con- 
A'enicnt, meritorious home 
neoesoity in a century. A boon 
to sick people. Can bo placed 
anywhere in house. 
Abolish Outdoor 
Closet 
Put a warm Comfort Toilet in your 
home, a guarantee of healthy, tani- 
tary conditions. Germ-life killed 
by chemicals in retort. Emptied 
once a month — no trouble. Needs 
no other attention. Boards of Health 
endorse it. Write now for literature, 
prices, etc. Aoenl. wanted—exclusive territory. 
f SCNT OH 30 DAYS 
FREEJTrlall 
Comfort Chemical Closet Co. 
431 Factories Bldg., Toledo, Ohio 
A Cheery Companion 
Take the Perfection Oil Heater along and be com¬ 
fortable upstairs, doAvnstairs—wherever you go. 
It gives cheering warmth at the touch of a match. It’s 
convenient and economical too. No smoke or ashes 
—no fixing or tending. 
Re-wicking is now easy with the new No. 5(X) Perfection Heater 
Wick comes trimmed and burned off ail ready for use. 
Use So-CO-ny Kerosene for best results. 
STANDARD OIL COMPANY OF NEW YORK. 
PRINCIPAL OFFICES 
I 
