731 
RURAL NEW-YORKER 
poles, guy ropes and pegs, are ,$0 in white 
drill, and $7.25 in khaki-colored drill. 
• One of the large New York shops sup¬ 
plies delicacies to .soldiers in France by 
way of London. The purchaser gives the 
order and pays for it in New York, and 
then by special arrangement it is !*?nt 
across from London to the recipient in 
France. A special food package costing 
.$4 includes 30 tins, containing among 
other things sweet crackers, fruit, cream, 
soup, shrimps, potted meat, etc. Since 
the new regulations limiting the packages 
that may be sent to soldiers abroad, this 
Service will be appreciated, as it relieves 
tbe ocean freight while giving opportunity 
for desired gifts. 
Paper edging for shelves, stamped out 
like heavy lace .3% or four inches deep, 
costs 32 cents a piece of .six yards in 
white and 34 cents for white combined 
with blue, green or pink. 
More About Scotch Oat Cake 
I saw a recent request for Scotch oat 
cake recipe. I am familiar with the 
r.'cipe, and being a native of Northern 
l<lngland, where it is part of the regular 
menu at the farmhouses, I know a little 
al)out bow it is bake<l. In the first place, 
I doubt if any reader of The R. N.-Y. 
can secure the right kind of meal, which 
i« of a finene.ss akin to flour, and is gen¬ 
erally a product of the local grist mills, 
all of which are equipped -with a drying 
kiln where the oats are placed before 
gnnding and are thoroughly dried by 
firing. This gives the meal a sweet flavor 
that is entirely lacking in other grade.s of 
meal. I know nothing about mixing the 
dough, but have fired the girdle (or grid¬ 
dle) when the cooks were baking when I 
was a boy, bracken or .some quick, light 
smoking .substance being used. The cakes 
were rolled very thin, about the size to 
fit in a flour barrel. The girdle would 
accommodate two, and room to stack the 
cakes at the further end to dry out well. 
The cakes being .started at the fire end 
and worked back. A day was taken for 
the job, and the cakesJ were packed away 
in barrels. It is best when new, but 
after being keiit a wdiile can be made 
almost as good by ]>lacing in a hot oven a 
few minutes before .serving. m. ji. h. 
Home Dyeing 
.Some time ago I saw a request for 
dyeing recipes. I have used those below 
years ago with success. I came across 
some goods I prejiared about 20 years 
ago, as bright and good as ever. 
To dye brown—Take 1 lb. of fu.stic, 
lb. copperas. If color is to be daik, use 
an iron kettle; if light u.se brass or tin. 
I dissolve in water to cover goods; keep 
stiring till they have taken all the color 
in evenly. l»e sure to was'h thoroughly, as 
dye dried in will rot the goods. .Steep 
fu.stic in cold water, say a pailful. .'Strain 
the dye if you are particular about goods 
to be dyed. 
To dye drab—Steei) a good half cup of 
tea in one gallon of water ; .strain r.nd put 
in a teaspoon ful of copjieras. 
To dye lemon-—To 1 lb. of fustic ^4 lb. 
alum. This will color six lb.s. of goods. 
For deeper color take a pint of slaked 
lime, one pail warm water, pour off and 
dip goods after they have bi'cn washed in 
cold water, and dip into tin' clear lime 
water. The first is lemon color; dijipiug 
into the lime water changes to orange. 
The stronger the dye the darker the goods. 
To bleach unbleached mu.silin—To bleach 
six yards of cloth, first put goods into 
boiling .suds to soak wu'ing out. To y- 
lb. of chloride of lime, the day before 
you wish to use it take thi-ee or four 
quarts of boiling water and pour on it, 
Btir Avell and then let it settle. IVhen 
clear pour off carefully into another dish, 
let it settle a second time. AYheu i-eady 
to use it strain through a cloth that noth¬ 
ing will settle on good.s. Fse two-thirds , 
tub of warm water Avith lime water. Let 
goods soak about one hour. Wash very 
well and dry. MKS. o. E. c. 
Cinnamon and Other Buns 
Cinnamon Buns.—Two cups scalded 
milk, two tablespoons butter, two to three 
teaspoons sugar, ly teaspoons salt, one 
yeast cake dissolved in one-fourth cup 
lukcAvarm water, about cujis flour. 
To the hot milk add the butter, sugar 
and salt. Cool to lukewarm and add the 
dissolved yeast cake and three cups of 
the flour. Beat thoroughly. Cover and 
let rise until light. Cut down and add 
sufficient flour to knead, about 2^ cups. 
Let rise again. Toss on slightly floured 
board. Knead and x'oll out into a sheet 
about one-half inch thick. Spread with 
butter that has been creamed. Sprinkle 
with cinnamon and sugar, proportion two 
tablespoons sugar to one-third teaspoon 
cinnamon. Roll the dough like a jelly 
roll and cut into three-quarter inch slices. 
Place the pieces, cut side up, side by side 
in a greased and floured pan. Brushing 
them with milk or Avith sugar and Avater 
just before baking improves their appear¬ 
ance. 
Fruit Rolls or PinAvheel Biscuits.— 
Tavo cups flour, one-half teaspoon salt, 
two tablespoons sugar, two tablespoons 
butter, tAvo-thirds cup milk, tAvo tea¬ 
spoons citron finely chopped, one-third 
teaspoon cinnamon, four tea.spoons bak¬ 
ing poAvder, one-third cup chopped seeded 
raisins. Mix the dry ingredients and sift. 
Work in the butter, add the liquids 
gradually, mixing Avith a knife to a soft 
dough. Toss on a floured board, roll to 
one-quarter inch in thickness and spread 
with soft butter. Sprinkle Avith the 
sugar, cinnamon, and fruit, then roll like 
a jelly roll, cut in three-quarter inch 
Embroidery Designs 
No. 1022.—l.iitlo clilldren’s collars and cuffs. 
Embroidered collars and cuff Avill completely 
iransforni any plain frock into a dainty one. 
J.ittle boys as ■well as little girls are Avearing 
embroidered accessories of the sort, and these 
are appropriate for both. The scalloped edges 
must be padded and button-holed, but the little 
sprays of llowers cun be worked either in solid 
embroidery or with eyelets or in a combination 
of soliir emln-oidery with eyelets. lUue transfer. 
Price 10 cents. 
sliccss, jdacp in a buttered tin, bake in a 
hot oven 15 to 20 minutes. Glaze like the 
cinnamon rolls given above. We are 
using beef fat, tried out at home, in 
place of butter for cooking, and should 
use it in the above recipes. We prefer 
the flank fat to the kidney suet, because 
it is .softer and easier to Avork in, but 
there is much le.ss Avaste to the kidney 
suet. EDNA S. KNAPP. 
Ginnamon Buns.—Two cups sweet 
milk, one enp .sugar, one yeast cake, flour 
to make a stiff battei", tAvo teaspoons cin¬ 
namon, Raise over night. In the morn¬ 
ing add one cup melted butter, one cup 
sugar, and one cup choijped raisins or 
one cup of currants, also flour to mold. 
Raise again. Mold into .shape and rai.se 
a third time. Then bake. To make a 
frosting for the buns cook one cup sugar 
and one-fonrtb cup water until it hairs. 
Remove from fire, add teaspoon vanilla, 
and apply to buns with brinsb. 
Coffee Buns.—One and one-half quarts 
flour, one cup sugar, one-third cup but¬ 
ter, one cup seeded raisins, ly cups 
milk, one egg, one yeast cake dissolved 
in little AA-atcr, one-half teaspoon salt, 
lf/4 teaspoons cinnamon. Scald the milk 
Avith butter in it. When lukcAvarm, add 
yeast, beaten egg and raisins. Raise 
over night. In morning mold as for 
biscuit, raise, anrl bake when ready. To 
make a frosting for the buns cook one 
cup of sugar an! one-fourth cup Avater 
until it hairs. Remove from fire, add one 
teaspoon vanilla, and apply to buns Avith 
brush. ' V. D. 
It is not possible to know' hoAV far the 
influence of any amiable, honest-hearted, 
duty-doing man IIoavs out into the world. 
—Dickens. 
For best results use SO-CO-NY Kerosene 
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STEAM PRESSURE 
SCANNERS AND COOKERS 
The National Aluminum Cooker and Canner—the 
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