'She RURAL NEW-YORKER 
965 
over and above what is needed for a gar¬ 
ment. the amount of a remnant must 
be looked at carefully. If the remnant is 
of woolen goods, it is well to have a little 
more than is needed, so that the garment 
can be made over. With the cotton 
dresses we rarely do this, so that too 
much goods is a waste. A short time ago 
I saw a very pretty d^/^-yanl piece of 
gingham in the remnant box. This ging¬ 
ham was retailing at 35 cents by the 
yard, but the remnant was marked at $1. 
I got with it a i/o-yard piece of plain 
colored beach cloth for 14 cents, which 
made collar, cuffs and belt. With careful 
c.uting the two combined made me a 
very pretty dress at a total cost so small 
that I think that horrid ogre, Mr. High 
(,’ost of laving, must have given a gasp 
of surprise. At another time I secured 
about 10 yards of white muslin in varying 
1 'Hgths from a yard to four, at an average 
of about 10 cents per yard. This, when 
muslin was retailing at *25 cents per yard, 
was a decided saving. I buy remnants of 
muslin, edgings and certain ginghams 
whenever I can get them, wlrethei’ I need 
them at the time or not, for they can al¬ 
ways be used. “Cheap” goods I flee from 
as the plague. Substantial material that 
will wear well is the only thing that will 
pay in the long run. 
Another thing on which I save is shoes, 
livery merchant sells shoes that arc a 
little out of style for a very considerable 
reduction. I do not believe in wearing 
clothes that are so out of date as to be 
fantastic, but shoes that arc not more 
than a year behind the styles do very well 
for everyday wear and make splendid 
school shoes for the children.* You can 
get very much better quality of material 
and workmanship for the price in this 
than in any other way. I have found 
these bargains more frequently in small 
town stores than in the city stores, for 
the large stores sell all stock each season. 
Seamed sheets I have found an econ¬ 
omy. not only in the initial cost, but 
v.hen they become worn in the middle I 
rip them and sew the outside, unworn 
edges together. This 'almost doubles the 
life of the sheet, and at the present prices 
we certainly need to make them last as 
long as possible. 
When buying curtains I get the same 
kind for at least two rooms. Then when 
they begin to wear out I combine the best 
and have enough that are not too badly 
worn for one room, whereas I used to 
have a number of odd curtains of differ¬ 
ent kinds that could not be used for a 
room. All these things seem small, I 
know, but in these days it seems neces¬ 
sary for most people to use their inge¬ 
nuity and wits to enable their incomes to 
meet their needs. 
MRS. CHARLES JOHNSTON. 
Use Your Own Process 
It is not necessary to change one’s 
jirocess of bread-making in order to use 
wheat substitutes. They may be added, 
when mixing the bread in the usual man¬ 
ner, if proper allowance is made for the 
water used in scalding them. !My favorite 
substitute is oat flake, using one pint of 
boiling water or milk to scald .31^ cups 
oats. It must be covered tightly, and 
when cool, may be added to a small 
baking of white bread. This gives better 
re.sults than cooking the oat flake. Scalded 
cornmeal, or one cup rice cooked tender 
in one quart water, may be used instead. 
Accuracy is almost as necessary in 
cooking as in scientific experiments. It 
jiays to have two measuring cups, one for 
dry and one for liquid measure; and es¬ 
pecially does it pay to have a set of 
measuring spoons, in sizes from a tea¬ 
spoon to one-fourth teaspoon; these ai*© 
generally united by the handles. By 
using level measurements one can be sure 
of perfect results. This is specially im¬ 
portant in using soda, cream of tartar or 
baking powders. G. A. T. 
Washing a Corduroy Skirt 
How CMU I clean a white corduroy 
skirt? ('an it be washed in the ordinary 
way ? J. E. M. 
White corduroy launders very well, but 
it should not be rubbed on a board or 
wrung. Have plenty of warm, soapy 
water in the tub. Wash by sousing the 
skirt up and down, or use one of those 
“vacuum” pumdiers that induce a flow 
of water through the material. Very 
badly soiled spots should be rubbed flat 
with the hand, or with a soft brush. 
Wash with soap in several waters if neces¬ 
sary. Rinse very thoroughly, blue, and 
then hang from the line dripping. Pin 
by the waistband so closely that the skirt 
cannot sag. and pull straight. When 
dry brush until the nap is fluffy. A cor¬ 
duroy sport coat may be washed in the 
same way. and dried on a metal hanger 
thickly padded with towels. 
A Group of Dainties 
Sweet I’otato Pie.—Boil small sweet 
potatoes until very tender, then remove 
from fire. Make pie crust, and line pie 
plate with it. Slice potatoes thin and 
cover bottom of pan with them, put 
sugar to taste, butter, a touch of cinna¬ 
mon, and jdenty of good fart jelly laid 
in small pieces over the other. Then 
pour a little hot water over all, sprinkle 
with flour, and then put on upper crust. 
You will be surprised at excellent pie 
you will have. 
Squash iMufiins.—Two-thirds cup of 
.S(iuash, one-fourth cup of sugar, one egg, 
two and three-fourths cups of flour, 
three teaspoonfuls of baking powder, two 
tablespoonfuls of shortening, one cup of 
milk. Bake 25 minutes. 
Cranberry Frappe.—Cook one quart of 
cranberries in two cupfuls of water eight 
minutes, then force througn a sieve. Add 
two cupfuls of sugar and juice of two 
lemons. Freeze to a mush. 
Squash I’ie.—One pint sifted squash, 
one saltspoon salt, one well-beaten egg 
In No. 13S2 we show a flinrniiiig little 
dress. The enibroid'ery is to tie do.ie with 
tlie outline stitch and French knots, in 
either blue, deep rose or brown. The de¬ 
sign is stamped on iiuest quality fancy 
striped white repp and with silk floss to 
complete embroidery: costs, for 2 to 3-year 
size, .$1.50; 4 to 5-year size, $1.»)5; C to 
8 -year size. $1.75. 
(when eggs are high in price add in 
placed in a double boiler, two cups boiling 
tine and sifted), one tablespoon corn¬ 
starch in one-half cup of sugar, three ta¬ 
blespoons condensed milk, upon which 
pour sufficient hot water to melt; then 
add one pint cold water. Stir together 
and add to the other ingredients one 
teaspoon cinnamon, and one-fourth tea¬ 
spoon nutmeg. 
Raisin Pie.—Make a rich crust, and 
till with the following: Three cups raisins 
jilaced in a double boiler, two cups boiling 
water, one cup of sugar, one-fourth cup 
of flour mixed with the sugar, one ta¬ 
blespoonful of butter and one teaspoonful 
cinnamon. Cook 15 minutes, remove 
from tire and cool before using. 
HELEN A. LYNAN. 
Canning Experience 
On page 420 A. M. L. asks if any of 
the readers have ever salted beet greens, 
leaving small beets on them, also about 
canning corn and beans. I have canned 
corn and beans successfully, akso beet 
greens, leaving the small beets on them. 
I use cold pack method for all. only I 
think I. am an exception to nearly all 
women w ho can vegetable,?, as 1 never 
put any salt in when I can them. When 
I oi)en the jars I season them and, to 
the taste of my family, they are much 
finer flavor than when the salt is cooked 
in .so long. I wonder if The R. N.-\". 
sisters all know that an ordinary button¬ 
hook, such as is used in buttoning shoes, 
is good to remove cans from the sterilizer? 
I always seal the cans before removing 
them from the sterilizer. I use the clamp 
kind of jars, and placing a fork across 
the top clamp hold the can firmly with 
the left hand, and with a medium-sized 
screw driver placed on the middle of the 
other <lamp press down and it snaps 
quickly into place. It is a warm job, but 
no more so than taking the cans out with 
a holder, and then sealing the cans as I 
used to do. I can all sorts of vegetables. 
*and have never had a can spoil if the 
jar is perfect. L. T. B. 
Graham Bread, Steamed 
Two cups graham flour, one cup corn- 
meal. two cups sour milk, one-half cup 
sugar, two tablespoons New Orleans mo¬ 
lasses, one teaspoon soda, one-half tea¬ 
spoon salt, one-half cup raisins. Steam 
two hours. This is fine. I use four bak¬ 
ing powder cans, fill half full, put on 
covers, set in kettle of water with some¬ 
thing under them and put cover over 
kettle. When done, set out of water and 
take off covers to dry off. yiRS. w. L. w. 
Notes from a Young Reader 
Ginger Cookies.—One-fourth cup sugar, 
one teaspoonful each of ginger and all¬ 
spice, two-thirds cup lard or meat fat, 
one-half cup baking molasses, one cup 
maple syrup, two-thirds cup buttermilk, 
one teaspoonful soda, one teaspoonful 
salt, one cup rye flour and wheat flour 
to make dough to roll out. Bake quickly. 
Nut Bread.—When mamma makes nut 
bread she uses one cup of rye flour and 
“nobody knows the difference.” This is 
her rule: One cup broken nut meats, 
one egg, one cup buttermilk, one scant ' 
cup sugar, one teaspoonful salt, one tea¬ 
spoonful soda, three cups flour, .3 tea- 
si)oonfuls baking powder. Bake slowly. 
This is not entirely original but a made- 
over “war-time” recipe. j 
When mamma wants to use yarn that ! 
has been raveled she winds it around a 
glass fruit jar and soaks it in lukewarm 
water and let? it dry on the can and 
then winds it into a ball. It is then as 
nice as new. 
When a pair of cuff links are wanted 
in a hurrj% take four buttons and sew 
them in pairs with stout thread, and all 
is well. _M. c. B. 
Refreshing Summer Drinks 
Lemonade (without lemons).—When 
lemons are 50 cents a dozen it makes a 
too high-priced drink. A very good lem¬ 
onade is made as follows: Boil one pint 
water wdth two pounds of sugar. When 
still hot dissolve in this sirup one tea¬ 
spoonful tartaric acid and one and one- 
half teaspoonful lemon acid. When cold 
mix with 10 drops oil of lemon. Fill i 
your glass, one-fifth of this sirup and the 
rest cold water. 
Raspberry Juice.—Clean and wash one 
pound of raspberries. Mash them and 
pour one .scant quart good vinegar on 
them. Let this stand over night and 
tl^en let the juice drip out through your 
jelly bag. Mix this with one quart cur- 
I’ant juice, weigh, and take same amount 
in sugar, boil till sirup and fill jars with 
hot sirup. This has to be diluted with 
three or four parts water when used. 
w. J. schepp-cornelissen. 
Two Good Relishes 
Pickled Beets.—When beets are a nice 
size for the table boil in porcelain kettle 
until tender. When cool, slice thin; boil 
e(iual parts vinegar and sugar with one- 
half teaspoonful each of cloves and cin¬ 
namon tied in a cloth. Seal in glass jars 
and they are ready for use at all times. 
Green Tomato Catsup.—Slice and salt 
tomatoes and let stand 36 hours, rinse 
if too salty and drain well. To four 
quarts of tomatoes take two quarts of cab¬ 
bage, two quarts of apples and three pints 
of onion, (''hop all fine. Sweeten vinegar 
until a little sweet; to each eight quarts 
of catsup use five cents worth of mixed 
spices—the ready mixed that you buy. 
Grind the spices, add to the sweetened 
vinegar and when boiling pour into the 
catsup; stir well, let stand twenty-four 
hours, stirring occasionally, then seal. 
Very fresh and piquant and “something 
different.” 
If the power to ch) hard work is not a 
talent it is the best substitute for it.— 
Garfield. 
lu j,r ' ■ 
A?, 
(TA 
U. S. Government 
Experts 
have discovered that the most 
common cause of preserves spoil¬ 
ing is the use of inferior rings. 
Remember tiiat fact, every 
time you put up fruits anil 
vegetables this season. Re¬ 
member tliot you don’t want 
to take any cbances on their 
spoiling and be sure to 
use the 
LLCO 
(EL-KO) 
When you see these -wide, thick, tough, red 
rubber Rings, you see why they keep your 
preserves perfect till eaten—stand the hours 
of steaming in the COLD PACK Method. 
Only a half a cent's difference in prices per 
jar. If your dealer can't supply them, 
Send 60c (in stamps) for 4 dozen 
Or $1.50 for 12 dozen. They fit all standard 
jars. A dozen gummed labels for marking 
your jars, enclosed free with each dozen 
of the rings. 
LiOring Lane Company 
39 Harrison Street New "York City 
PAINT, VARNISH^ 
KALSOMINE, ETC. 
will not adhere fixedly if applied in any way 
which doe» not rub them into the porea of 
the surface covered, so as to permanently 
bind them. Throwing paint, etc., at a surface 
is a cheap, make*shift method, gives only 
a skim coat, which too often brings trouble 
Rub in good Painty Varnish, 
Kalsomine, etc.» with 
WHITING-ADAMS 
BRUSHES 
and they never let tfo. Crawling, crackins. peeling and 
other dcviltriea are sinfulas wcllaseapcncive, andean 
be avoided. Send for Illustrated Literature. Dept. 
JOHN L.WHmNG-i.l. ADAMS CO.. Boston, U.S.A. 
Brush Manufacturers forOver^lOO Years 
Whitlng A'Isiiit Itruibcr Awarded Cold Medal anil OlHciaL'lUj* 
HiObon. the Ktrliril Award at raDama* Pacific LxtK>»itioo,. HIIS 
Big Profits in CIDEIR 
and VINEGAR 
laking cider, wine, grape juice and -vinegar with a 
Mount Gilead Hydraulic Cider Press 
JI sizes, hand or power. 10 to 400 bbls* 
aily. Turn apple waste into profit; 
lake valuable food products from 
find-falls, culls, undcr-gradoa, etc. 
omplcte elder and vinegar making 
utflts ready to ship. Fully guar 
nteed. We also make cider 
vapor a tors, apple-butter 
>oker0, vinegar generati>rs, older S&d 
Ifitgar filters. Freo catalog. 
lYDRAULIC PRESS MFG. CO. 
One Treatment 
with Cuticura 
Clears Dandruff 
All druggists; Soap 2^ Ointment 26 & 60, Talcum 25, 
Sample each tree of ‘‘Cptlcnra. Dept. V, Boston." 
The Modem 
Gas 
Tractor 
Its construction, 
utility, opera¬ 
tion and repair. 
By Victor W. Paoe. 
5'/4x 7'/2. Ci. 475 pp. 24 iil. 
3 foiding piates. 
The 
latest 
und most 
complete 
work pub- 
lislied o II 
farm tract¬ 
ors and tractor power plants, treating exhaustively 
on their design and construction, and giving complete 
Instructions on their care, operation and reiiair. It 
dcscrilies all ignition systems, all types of vaporizers 
and carburetors, latest forms of power plants and 
installations, clutches, speed changing and reversing 
gears, all frame parts and their functions, and every 
recent imiirovement in tractor and auxiliary appli¬ 
ances. All types and sizes of gasoline, kerosene and 
oil tractors are fully described. Every jiliasu of 
traction engineering practice is fully covered. 
People .soiuetiines attribute my success 
to my Kenius ; all the genius I know any¬ 
thing about is bard work.—Alexander 
Ilamiltou. 
The above book will be sent postpaid for Two 
New Yearly Subscriptions or Four Yearly Ee- 
newal Subscriptions or One New Yearly Sub¬ 
scription and Two Kenewal Subscriptions. 
The Kural New-Yorker, 333 -W. 30th St., N. Y. 
