463 
■Uhe RURAL NEW-YORKER 
Sewixg Roo.Ar 1 Tints. —Tho npual 
waist lining for a silk dress is wliite 
silk naull in a more opaque weave than 
the quality sold as a dress material. It 
is .‘Id inehes wide and costs 47 cents a 
yard. Such a lining Is made and fitted 
separately, finished as carefully as the 
dress bodice itself. It should be cut the 
same height in the neck as the dress' 
waist, but without sleeves, and is merely 
basted to the waist at the neck, and at- 
ta(;hed at waist line. A gown of black 
crepe de chine or (leorgette should have 
waist lining of black silk mull, however, 
or there will be a noticeable division of 
shade between the black underskirt and 
white lining. 
Long sleeves with a snug-fitting deep 
cutr are much more comfortable if the 
cull' can be opened its entire depth, being 
fastened, in the case of silk or woolen 
goods, with buttons and silk loops. This 
makes .a i)retty trimming and is a great 
comfort in hot weather, as any woman 
who has struggled to pull a tight cuff 
over a per.spiring wrist will testify. 
The tiniest size of safety-pin will be 
found a time-saver in pinning a collar 
invisibly into dress or blouse, and if 
collar and neck opening fit properly there 
are no gaps. We often see a woman’s 
appearance spoiled by a soiled collar that 
is not renewed because it is fus.sy to baste 
in place, while the tiny p‘-’s would en¬ 
able the wearer to replace the collar in 
five minutes. 
One sees skirts of all lengths; some of 
the best foreign dressmaker.s say nothing 
should be shorter than six inches off the 
ground, while afternoon and evening 
gowns should be longer, but street! and 
sports skirts .are much shorter than this. 
The zouave skirt is the model, again 
appearing with a tucked-in effect at the 
hem, suggestive of the full trousers of 
the Algerian trooi)s. Unlike the former 
skirt of this type, which had a tendency 
to flare o\it. this is not caught up and 
gathered to a narrow lining, but the full¬ 
ness is merely turned under and run into 
a hem. The skirt is ver.v narrow and 
short. Short little ^ zouave ja<-kots are 
sliown wuth these skirts. 
Drkss .\.ccr.ssokie.s. —Some very styl¬ 
ish gingham dresses seen in one great 
shop were entirely hand-made, even to 
the hem, seams and buttonholes. 
.\mong new neckwe.ar we see waistcoats 
of plaid cotton gabardine for wear with 
the new Uton suits; also all-white plaid 
picpic with pearl buttons and bound 
pockets. 
.\mong silk ])etticoats, some of plaid 
messaline in gay colors were very at¬ 
tractive. Others were of radium silk, like 
a very lustrous chiffon taffeta. 
Collars and cuffs of checked silk ging¬ 
ham, edged with a narrow pleated frill, 
are seen on dark serge dresses. Colored 
collars have rejil.aced white ones on many 
gowns. 
Uton and “Luster Krown” coll.ars are 
(<;upi)lanting the sailor shapes. The fichu, 
in a modified form, is also restored to 
]iopularlty. 
Spats liave never been so popular and 
are more fashionable, worn with pumps 
or low shoes, than the boot with leather 
or cloth top. lilack spats are rarely worn 
exct'pt by women in deep mourning. 
Sj’uixr. Mii.i.ixeky. —There are many 
small poke shapes, some of ribbon, some 
of stra\v. .\ variety of sizes and st.vles 
in lisere .and mi Ian have the widened 
brim turned straight up at the back. 
.\mong children’s bats there are pretty 
mushroom shaiies having a high crown 
of silk braid and a lirim formed of ac¬ 
cordion-ideated Ceorgerte over a lace 
edge, the trimming being a slender wreath 
of silk flowers .and foliage, k dear little 
poke bonnet for a small child was of beige 
silk str.aw. faced with shirred silk crape, 
having a band of the shiri'ed silk around 
the crown, and a decoration in pink 
scroll work arouund the edge; ties of 
black velvet ribbon. Most of the “lids 
for kids,” as one wholesale milliner de¬ 
scribes his product, retain the simple 
cloclu' or mushroom shapes, but styles 
for adults ai-e mor*' vai'ied than they have 
been for several seasons. Some brims 
droop and some are rolled all the way 
round; some turn up straight in front, 
some at the back, while others roll at 
the side. Those with a brim turned 
straight up in back or front are among 
the newest shaj)es. Most hats have very 
little trimming, but. most new millinery 
trimmings make up in price for lack of 
quantity. very odd idea seen in a 
new French turban of fine milaii was a 
deep upstanding frill of white organdie, 
like a collar, that formed a turned-up 
brim. It was stiffly wired to keep its 
shape._ 
The Pastoral Parson and His Country 
5 Folks 
K'ontinucd from page 44(1.) 
a regular pond^ on which the gee.se JU'e 
having such a fine time. Put this water 
does no harm; in fact, it has been a great 
skating place for the boys. AVe raised ' 
the walk up two feet above the low ground 
liere and gi-aded to it with a scraper. Pe- 
ing up like this, about all the .snow blows 
of|- as soon as it comes. 
That Pahy.—P ut this letter will not 
close without a woi-d about that blessed 
baby, IIow the childden love it still! As 
I write. “.Sit” is teasing to ■wheel him on 
the walk in his carriage. Put Charlie 
seems to have a mind of his own and 
pi'omptly went to sleep just at that mo¬ 
ment, so he did not go. lie coos and 
talks and smiles, and I guess Moms loves 
him must of all. Most of ins waking time 
is spent in playing with his hands now. 
or rather trying to learn to use them. 
IIow wonderful it all is to see them grow. 
The Parson does not see much of him; 
not as much as he should. Now he is 
mother’s boy, and Avill be till the time 
when Dadd.v first Ix^osts him up on the 
lumber wagon seat, and. waving “da-da” 
to mother, we cli(>k up old Doll and st.-irt 
fur the lot. 
Farm Women’s Experience 
STAXDAKUTZF.n DrSlI WASH I xo. — .All 
gilds I'cgard dishwashing as more or les.s 
of .a bugbear, and doubtless P. N.-A". girls 
are no excejition. Indeed, I am not sure 
but that the mothers, the aunts and the 
grandmothers feel (juite the same, for 
they are only girls plus .a few years, 
inches and experiences. Put it wmuld 
never do for them to weep bitter tears, 
fling themselves into a chair with sudden 
weariness or go and hide. It isn’t that 
it is so disagrc'cable a task to clear things 
away after a meal, but there is .a deadly 
sameness to it. and it must be done over 
and over again, and in the course of a 
week or a .vear or a lifetime it consumes 
a lot of precious time. And there is such 
a temi)tation to dawdle along and waste 
a.s inuch more time. One way to put ,a 
bit'of novelty into the work and shorten 
the time sjieut on it o<'Curred to us re¬ 
cently. .A calendar with large figures 
hangs on the kitidieu wall, and after each 
meal the time spent in doing the <lishes 
is written on it, also the number of per¬ 
sons who did the work. For instance, in 
the square for today is written at the top 
the figure 7 with a sm.all 2 undenieath. 
meaning that it took two persons seven 
minutes to wash the breakfast dishes. At 
the middle of the square is 14 with 1 
under it. indicating that one jiersou 
washed the noon dishes in 14 minutes; 
and the (‘veiling record—11, 2—is at the 
bottom of tlie square. These figures show 
the time siieiit in washing and wiping 
dishes, tin.s and kettb's, and jmttiug 
awa.v dislu's. but not tins, for some per¬ 
son. more hasty than wise, might neglect 
to dry the tins jirojierly. AUe have a 
regular routine after the meal. First 
the food is put away, then the kitchen 
table cleared for action, tins and ki'ttles 
carefully scraped and rinsed, silver 
gatliered nji. cups and milk glasses rinsed, 
(dates very carefully .scraped clean, 
crumbs brushed away and table left in 
ord(<r. AA’hen everything is ready, hot. 
slightly soajiy water is put into th(‘ dish- 
Iian and we note the time, by the kitchen 
elo(‘k. It is really astonishing how 
(piickly a. big pile of dishes can be 
washed, dried and put away if all is 
r<‘ady beforehand. Pesides, there is the 
fun of breaking in"eviou.s records on the 
cab'iidar. And best of all, the chore 
that comes nearest to drudgery in a girl’s 
life is w(‘ll and swiftly done, she has 
time for more attractive duties or i)leas- 
uiu's and is ac((uiring a habit of working 
rapidly inste.-ul of dawdling. Needless to 
say, mother’s record is kept the same as 
the girls’, else, she would miss the fun. 
CouxMKAT PrnniXG.—Cornmeal mush 
makes a fine basis for a pudding similar 
to rice luidding. Use four cups of mush, 
three cups of milk, two ('ggs, three-fourths’ 
ciq) of sugar, thnie-fourths cu)) of rai.sins, 
salt and cinnamon to tasttx If the mush 
is very stiff, use less-. Pake rather 
slowly. This will serve about eight per¬ 
sons. 
Thk Chitj)Hkx*s Cocoa. —Alany chil- 
drt'ii like a drink of hot cocoa for .a part 
of the school^ lunch. Alix dry cocoa, and 
sugar in a tin self-se.aling can (such as 
some gro(;eries come in). Add n very 
little boiling wat(‘r to dis.solve them anil 
S(‘t. the tin on th(‘ stove until the mixture 
Ixtils. Then add cold milk and the cocoa 
is r(‘ady to put into the lunch pail. In 
warm w(^ather the coco.a vshouhl be coobal 
thoroughly before the children start for 
school, else it might sour. Most country 
schools have stoves that are convenient: 
for heating the drink, and the child can 
have a warm, nourishing addition to his 
cold lunch. MRS. A. G. OORUX. 
AA"ar Prf.ap.—L ast Summer, irritated 
at finding “economy and conserviitiou" 
on every jtiige of my favorite magtizines 
and papers. I remarked to a friend that 
I was capable of no stricter ectonomy, 
and that no one could reach me anytliing 
more about s.aving food or clothes. Ptit 
I take it all back, for I am learning all 
the time. IIow can one make corn bread 
without milk (U* buttermilk? Here is a 
splendid sti'amed brown bread made with 
water: Dissolve three teasnoons baking 
soda in three cups hot water. Add a 
teaspoon of salt! and one cup of molasses. 
Stir in imuil and flour till it is the (’on- 
.sistency of cake batter, and steam three 
hours. The amount of flour, etc., to be 
used depends upon the material you wish 
to use. Proportion.s of one-half rye flour 
and one-half cornmeal; one-third white 
flour and two-thirds meal; one-third 
white flour, one-third corntm^al and one- 
thii'd brown wheat middlings, were all 
successful !Hid yielded a (b'licious bread. 
My family (‘ats it si.x meals a week witli 
baked beans, fish hash, or with the break¬ 
fast coffee, and it' is so easily pi’epared 
th.at I am thinking of making one mon* 
“batch” |)er W(U!k. To warm np, .simply 
cut in (lesiiaal sli<!es, lay flat in large 
baking tin, sprinkle with cold wat(‘r ami 
.set in the oven long enough for water (o 
evaporate and the bread to become j)ij>ing 
hot without drying. 
Maine. MRS. s. M. miXTXG.s. 
“Wh.at dirty hands you have, .Tohnn.v.” 
said his te.acher. “What would you say 
if I <‘am(‘ to school that way?” “I 
wouldn’t say nothin’,” replied .lohnny. 
“I’d bt> too polite.”—I’uck. 
bV- 
Reg. U. S. Pat. Off. 
/ 
y// 
’'•Ve'-'.'-'af 
BIti! 
That Label says VALUE 
J^aynster on the label is your identification mark 
of good money’s worth. It is a message to you 
from the world’s largest rubber manufacturers, tell- 
ing you that these weather-proof coats are right. 
The Raynster Label covers the largest line of 
weather-proof clothing made. All kinds of heavy, 
rubber-surfaced coats for farm work, tough and 
durable. There are also cloth Raynsters of finest 
woolens, which make perfect overcoats, including 
good, Avarm ulsters for driving. 
There are Raynsters for ever}^ member of the 
family, men and women, boys and girls. Equip 
the children Avith Raynsters to wear to school. 
Get a Raynster today. Ask for it by name and 
look for the label. You’ll find it in any good 
clothing store. We’ll gladly send a Style Book 
if you’ll write for it. 
United States Rubber Company 
Clothing Division, New York and Boston 
nV;.': 
