625 
“Che RURAL NEW-YORKER 
ner band is first laid tight around the 
baby’s abdomen, then conies the outer 
band, which is closed with safety pins. 
The elasticity of the knitted material al¬ 
lows a good, well-fastened band without 
the .danger of being too tight. 
For dresses and skirts I found the 
kimono pattern the most practical. It 
gives a minimum of seams, no separate 
sleeves, and every young mother, inex¬ 
perienced in sewing though she may he, 
can make her outfit with this plain pat¬ 
tern. Before cutting the pattern I made 
pleats one-fifth inch wide in the ma¬ 
terial, two in front, two on shoulders and 
two in sleeves, as diagram will show. 
cold water. When the above liquid is 
lukewarm stir this flour in it and add 
one cake yeast, or save one cupful of the 
yeast after once started, and use ivhat 
settles in bottom of cup. Set this in 
warm place over night;, in the morning 
strain through colander and mix stiff 
with flour, but through this war I use 
half cornmeal and oatmeal, the other half 
flour. Do not boil either; let raise up 
once, knead down, and let raise again. 
Put in pans and let raise. Bake one 
hour. T use one (piart of this yeast for 
cinnamon buns and have dough as soft 
as possible. Do not add any lard or 
other shortening to bread, hut to buns 
add one tablespoon of other fat or butter, 
add H cup sugar to hums. After this 
dough is raised roll out in sheet, spread 
with butter, cinnamon and brown sugar, 
roll like jelly roll and cut in inch 
rounds. Put in greased pan and let raise 
until light. Bake in mo<lerate oven until 
a nice brown, alxuit 15 or 20 minutes. 
11RS. W. U. O. 
These were stitched in by hand, half way 
down, and were unstitched Avhenever 
baby’s growing body asked more room. 
A very wide hem helped in lengthening 
the garment. As I used the skirts still 
when the girl baby began to walk, I gave 
the back part a bigger piece of material. 
The dresses became nightgowns after six 
month.s, I know these plain dresses don’t 
look .so dainty as the ready-made dres.ses 
you buy, with their yokes, insertions of 
lace, panels of embroidered organdie and 
revers, but your baby will be more quiet, 
healthy and haiipy in this plain kimono 
flress of cotton than in its pretty ribbon 
and lace dress, hanging ’way down to its 
little feet, preventing it from moving its 
little legs, that mmst get strong by tramj)- 
ling. 
When skirts and drosses are left open 
at the back, with only a thin tape at the 
neck, baby can be dressed by turning 
only once. I’lie open garments have the 
great advantage that in putting baby in 
its cradle you can lay the dress and skirt 
at the .sides, so there will be no chance 
they get wet with the diap('r, and the 
little child is not bothered with useless 
folds and uneven thicknesses to lie on. 
'J'he diaper I like the best is one made 
of a medium Turkish bath towel. Tur¬ 
kish toweling ab.sorbs so much better than 
bird’s-eye cotton; it never get cold when 
wet, and always stays soft. It needs no 
ironing, and though running through a 
mangle makes it look nicer, it can be used 
without any handling. One can buy this 
toweling by the yard in several wddths 
(17, 18 and 22-inch) ; 22-inch is the best, 
as this gives a good-sized diaper. Every 
square of 22x22 will give two triangular 
diapers. The cut side can be iiuished 
with a crocheted edge of unbleached cot¬ 
ton. 
Looking through the catalogues of the 
big warehouses, I was astonished noting 
the numbers of articles in the infant’s 
outlits. AVith eight dresses, five under¬ 
skirts, there are only two i)inning bands 
and 12 diapers. My experience taught me 
that an amide supply of diapers is the 
first thing one needs. Thei’e may come 
rainy days when you don’t know when 
to wash and how to dry. A dress which is 
not pure white won’t hurt baby, but a 
shortage in clean diapers will give baby 
and mother much trouble. So I would 
advise at least .’?() diapers, and, if you 
can afford it, take more. Two pinning 
bands are far too few. With six bands, 
four skirts and .six dresses, the modern 
infant’s outfit is well completed. 
MRS. WILLV SCHEPP-COKXKLISSEN. 
Yeast for Bread and Buns 
Four medium-sized potatoes, cook with 
l)eelings. After boiling, ma.sh fine, add 
water in which they were boiled, to this 
add warm water to the amount you need 
fur bread. I usually use four quarts, of 
Ihluid, my family being large. To this 
add one handful sugar, one handful .salt, 
and four tablespoons flour mixed with 
Canning Herring Roe 
Can you give any information about 
canning herring roe’:* T. F. n. 
We are unable to give .any advice on 
this subject. Can any of our readers 
help this inquirer'? Herring roe is quite 
soft, and may not stand up well under 
the long jtroc'e.ssiug rcaiuired by fi.sh prod¬ 
ucts. Information regarding the i)reser- 
vation of fish, both canning and sailing, 
would he very helpful to many house¬ 
keepers. 
Scotch Oat Cake; Corn and Oat Gems 
Mix oatmeal, which is ground fine, 
with a little salt and enough water to 
make a stiff dough. Boll it on a floured 
board to one-eighth in<;h thickness, and 
bake in one sheet in a slow oven without 
browning until dry and hard. It should 
he gray in color. When done, break it 
in irregular pieces. This is a .'Scotch 
dish, and in Scotland is made with a 
fine oat flour which is difficult to obtain 
in this country. This fine flour can he 
made from <aitnieal ground in a food 
choi)per. 
Hood corn gems are made without 
wheat or eggs as follows: One-third 
quart of fine ground oatmeal, two-thirds 
quart of yellow cornmeal; one teaspoon 
salt; four tablespoons of sugar; <nie pint 
of .sour milk or buttermilk ; one teaspoon 
of soda. Dissolve soda in sour milk and 
then mix all dry ingredients together 
and stir in the milk and soda. This 
makes 12 good-sized gems. 
-MRS. it. M. 
Honey Cake with Cornmeal 
CiM'am together % cup sugar, one heap¬ 
ing tablespoon lard, one large cup honey, 
then add one cup cornmeal, or barley 
flour (either is deliciouc) and two cups 
wheat flour, a pinch of salt, two teaspoons 
baking soda, milk enough to make a soft 
dough. Pour in shallow, square pans and 
bake in medium oven. When done cut 
in square pieces. Half barley flour and 
half wheat flour also makes a delicious 
pie crust. s. u. 
\qu r j 
* Houfoft 
and Bamis 
■ • -.'Y ’.V- -'V • 
'i t' .;i4. ' 
To Cook 
qour 
Meal/ 
You have a neighbor who owns a Colt Carbide 
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And this neighbor can’t be far away because we have 
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Last year we sold twice as many as we ever did before 
during the same period. 
This means that the 
OLT 
■:a 
has built for itself a reputation which must be taken 
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millions. 
Write us today for copy of written testimonials 
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J. B. Colt Company 
42ncl Street Building New York City 
/; 
iiut* 
% 
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TfeaaaGDffEE- 
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51 Barclay St. 
New York, N. Y.~ 
or 433 Market St., 
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llli;; 
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