‘Che RURAL NEW-YORKER 
1361 
celery, one to one-and-a-half teaspoon 
blitter, two tablespoons chopped nuts, not 
too fine, a little salt. Do not cook celery. 
Mix all ingredients while potato is hot, 
cool, shape, cover with egg and crumbs, 
stand in a cool place until ready to bake. 
Bake in a quick oven 10 minutes or until 
croquettes begin to crack and are a deli¬ 
cate brown. 
Potato Ribbons.—Wash and peel half 
a dozen large potatoes, let them lie in 
cold water for a few minutes. Cut them 
into ribbons round and round like an 
apple and keep the strips as nearly as 
possible to one width. They must not be 
too thin or thcj' will break. Fry them in 
deep hot fat until they are lightly 
broiyned. Drain them on a wire sieve. 
Sprinkle a little pepper and salt over 
them. Serve on a hot dish. Fry about 
10 minutes. iielen a. lyman. 
An Attractive Camisole 
Make two strips of insertion long 
enough to reach from front (over the 
shoulder) to back waist line. Then make 
a shorter strip for the back, as seen in 
lower picture. The camisole or corset cov- 
Front of Camisole 
er is made on the straight. Roll the edges 
of material, sewing on the insertion at 
the same time. Hand embroidery was 
used on each linen square. Any matei-ial 
liked may be used, if one has not so much 
time to devote, but hand embroidery 
always adds to the beauty of a garment, 
suggesting luxury. When all is attached, 
fit to waist measure tape and finish with 
narrow edging crocheted. 
Ch. 5, tr. in 3 sp., ch. 5, tr. in 3d sp. 
Continue all around edges, indudiiig arm¬ 
holes. 
Second Row.—Ch. 5 d. in top of pre¬ 
vious 5 ch. Repeat. 
Third Row.—Ch. 5, 2 tr. in .5 ch. loop 
all around. 
Fourth Row.—Ch. .5 d. in 5 ch. loop. 
Repeat. 
h''ifth Row.—1 d. p., 4 d. in each 5 ch. 
loop. 
r.ace with narrow baby ribbon of one’s 
favorite color, or pure white. 
h'ilet Insertion for Corset Cover: 
Chain 45 st. 
First Row.—Treble in 6th st. from 
Bach of Camisole 
hook, ch. 2 tr. in next; repeat. 
Second Row.^—7 sp., Ihl., 7 sp. 
Third Row.—6 sp., 3 bl., .3 sp. 
Fourth Row.—5 sp., 2 bl., 1 sp., 2 bl., 
5 sp. 
Fifth Row.—4 sp., 2 bl., 1 sp., 1 bl., 1 
sp.. 2 bl., 4 sp. 
Sixth Row.—3 sp., 2 bl., 1 sp., 1 bl., 1 
sp.. 1 bl., 1 sp., 2 bl., 3 sp. 
Seventh Row .—2 sp., 2 bl., 1 sp., 1 bl., 
1 sp., 1 bl., 1 sp., 1 bl., 1 sp., 2 bl., 1 sp. 
Eighth Row.—t sp., 2 bl., 1 sp., 1 bl., 
sp.. 1 bl., 1 sp., 1 ep., 2 bl., 2 sp. 
Ninth Row.—2 sp., 2 bl., 1 sp., 1 bl., 1 
1 sp., 1 bl., 1 sp.. 1 bl., 1 sp., 2 bl., 2 sp. 
Tenth Row.—3 sp., 2 bl., 1 sp., 1 bl., 
1 sp., 1 bl., 1 sp., 2 bl., 3 sp. 
Eleventh Row.—4 sp., 2 bl., 1 sp., 1 bl., 
1 sp., 2 bl., 4 sp. 
Twelfth Row.—5 sp., 2 bl., 1 sp., 2 bl., 
5 sp. 
Thirteenth Row.—6 sp., 2 bl., 1 sp., 2 
bl.. 6 sp. 
Fourteenth Row.—6 sp., 3 bl., 6 sp. 
Fifteenth Row.—7 sp., 1 bl., 7 sp. Re¬ 
peat to desired length. 
I sp. is tr. in stitch miss 2 st., tr. in. 
next, etc. 1 bl. is tr. in stitch tr. in next 
3 tr., etc. GEBTBUDE SHOCKEY. 
Ohio. 
Desserts Without Sugar 
_ The substitutes for white sugar may be 
divided into the following classes: 
1. Honey, which is nearly as sweet as 
.sugar. Use one cup in recipes calling for 
one cup of sugar and one-fourth cup less 
liquid for each cup of sugar. 
2. Maple sugar, which is sweeter than 
white sugar. 
3. Corn syrup, which is less sweet than 
•sugar and requires one and one-fourth 
cups to equal one cup of sugar, with the 
same lessening of the liquid. 
4. Conservation syrup, which is made 
of two and two-thirds cups honey, two 
cups maple syrup and one and one-third 
cups of corn syrup. Mix together thor¬ 
oughly and use one scant cup in all reci¬ 
pes (except cake) in which one cup of 
sugar is called for. (Boston Cooking 
School.) 
5. Molasses, for gingerbreads, etc. 
6. _ Sweet fruits, such as dates, prunes, 
raisins (which contain enough sugar of 
themselves to sweeten most dishes), figs 
(which are one of nature’s best laxatives) 
and pineapple (of great benefit because 
of its mineral salts). 
7. Vegetables, such as carrots, sweet 
potato and squash. 
We rhay want white sugar, but for 
some time the prospects are that we will 
have to be content with some of the above 
substitutes. Try them in your own fa¬ 
vorite dessert recipes, or use some of the 
following and prove to yourself that they 
are better than “just as good.” 
Apple Tapioca.—Pare and quarter six 
tart apples. _ Place them in a baking dish 
and cover with one cup of corn syrup, a 
little salt and cinnamon. Cook for 15 
minutes three-fourths cup of tapioca and 
one quart of hot water in a double boiler. 
Pour over apples and bake until they are 
soft. Serve with milk or cream. 
Brown Betty.—Into a welFbuttered 
baking dish put a layer of finely crumbed 
bread and then a layer of sliced apples. 
Over the apples put one teaspoon of cin¬ 
namon and three-fourth tablespoon of 
dark corn syrup. Add another layer of 
crumbs and one of apples, with spice and 
syrup. Cover all with buttered crumbs, 
pour over one-half to one cup of hot 
water, according to the apples, and bake 
in the oven until the apples are tender. 
Indian Pudding.—Pour five cups of 
scalded milk slowly on one-third cup of 
corn meal and cook in a double boiler 20 
minutes. Add one-half cup of molasses, 
one teaspoon of salt and one teaspoon of 
ginger; pour into a buttered baking dish 
and bake in a slow oven for two hours ; 
serve with cream. If baked too rapidly 
it will not whey. 
Eggless Plum Pudding.—One cup bread 
crumbs, two cups barley flour, four tea¬ 
spoons baking powder, one teaspoon 
cloves, one teaspoon cinnamon, one cup 
chopped suet, one cup seeded raisin, one 
chopped apple, one cup of molasses, one 
cup milk, one-half teaspoon salt. Mix 
the dry ingredients thoroughly, add the 
suet and the prepared fruit, and gradually 
the molasses and milk, stirring continu¬ 
ally. Pour in well-greased mold and steam 
two and one-half hours. 
Pineapple Tapioca. — Cook one-fourth 
cup of pearl tapioca and one pint of hot 
water in a double boiler until clear. Add 
one-fourth teaspoon of salt and one cup 
of pineapple. Sweeten to taste with corn 
syrup or honey. Serve hot. 
Lemon Jelly.—Two cups boiling water, 
one and one-half cups crystal corn syrup, 
one-half cup lemon juice, two tablespoons 
gelatin, one-half cup cold water. Soak 
gelatin in cold watei', dissolve in boiling 
Vater, strain and add sweetening and 
lemon juice. Turn into mold and chill. 
Grape Sherbet.—One teaspoon gelatin, 
one tablespoon cold water, three-fourths 
cup grape juice, one cup corn syrup, two 
tablespoons lemon juice, one-half cup 
water. Soak gelatin in one tablespoon of 
cold water, dissolve it in boiling syrup and 
water. Let mixture cool, add grape 
juice and lemon and freeze. 
Baked Custard.—One quart of milk, 
three-fourths cup corn syrup, one-fourth 
teaspoon salt, three eggs, one-half tea¬ 
spoon vanilla. Scald the milk, add the 
.syrup and salt. Stir into the eggs, which 
are slightly beaten. Add vanilla. Pour 
into custard cups, set in pan of hot water 
and bake in a moderately hot oven 15 to 
25 minutes. The custard is done when a 
sharp-pointed knife inserted into it comes 
out clean. 
Honey Cookies.—One egg, one-fourth 
cup of honey, one tablespoon melted fat, 
one-half cup of rye flour, one-fourth cup 
of white flour, three-fourths teaspoon bak¬ 
ing powder, one-fourth teaspoon salt, one- 
fourth cup of chopped raisins, one-fourth 
cup of chopped nuts. Beat the egg until 
light, add^the honey slowly, and the melt¬ 
ed fat. Mix and sift dry ingredients and 
add slowly to the first mixture; then add 
the nuts and raisins. Drop from a spoon 
on a greased pan and bake in a moderate 
oven for about 20 minutes. 
Honey Fruit Cake.—Four eggs, five 
cups flour, two cups honey, one butter 
substitute, one cup sweet milk, three tea¬ 
spoons baking powder, one pound raisins, 
one pound currants, one teaspoon each of 
cloves, cinnamon and nutmeg. Put in 
prepared cake tin and bake in a slow 
oven. 
Honey Icing.—White of one egg, four 
tablespoons of strained clover honey, one- 
fourth teaspoon lemon extract. Cook the 
honey in a saucepan until it forms a ball 
in cold water. Pour slowly over the stiffly 
beaten egg white, whipping until cool. 
Add lemon and spread on cake. 
MBS. F. W. STILLMAN. 
Tor Many lib | 
and Complaints 
^Musterole 
In grandma’s day many 
an illness was nipped in the 
bud by the prompt applica¬ 
tion of a stinging, burning 
mustard plaster. 
^^That^s Relief for My 
Rheumatic Aches ^ * 
But mother uses Musterole. It 
has all the virtues of the old-time 
mustard plaster without the fuss, 
muss or blister. 
For little Bobbie’s croup, for 
Betty’s sore throat, for grandma’s 
rheumatism or father’s lumbago— 
for the family’s colds and for 
many other ills and complaints 
mother resorts to ever-helpful 
Musterole. 
When there is the sign of a 
cough, down comes theMusterole 
jar from the medicine shelf. 
A little of this clean, white 
ointment is rubbed on the chest 
or throat. It penetrates way down 
deep under the skin, and gener¬ 
ates a peculiar heat which routs 
out that disturbing congestion. 
Strangely enough Musterole 
feels warm only a moment or 
two after you apply it. The first 
tingle^ and glow is followed al¬ 
most immediately by a soothing, 
delightful coolness. 
Musterole is made with oil of 
mustard and a few home simples. 
Try it for coughs and colds (it 
often prevents pneumonia), bron¬ 
chitis, sore throat, stiff neck, 
neuralgia, headache, rheumatism, 
lumbago, pains and aches of the 
back, and sore orstrained muscles. 
Many doctors and nurses recommend 
Musterole. 
30c and 60c jars; hospital size $2.50. 
The Musterole Co., Cleveland, Ohio 
BETTER THAN A MUSTARD PLASTER 
MANUAL OF MILK PRODUCTS, by 
AV. A.Stockings excellent dairy 
book. For sale by Rural New-Yorker 
S loan’s liniment is an effective counter- 
irritant that penetrates to the affected 
part, auithoiit rubbing, scatters the con¬ 
gestion, and promotes a nvarm, comfortable 
relief. Try it when your “bones ache” 
and you feel you “can hardly stand up 
any longer.” 
For more than 37 years Sloan’s Liniment 
has been used by the families of the nation 
in quickly relieving rheumatic aches, lum¬ 
bago, neuralgia, sciatica, lame, sore, strained 
muscles, bruises and other pains and sprains. 
Put up in convenient bottles in three sizes— 
the larger the bottle the greater the econo¬ 
my. Can be used by every member of the 
family with assurance of gratifying results. 
Sloans 
.. l.iM.im.ewt 
Kills Pairv 
cnemicai cioset. More 
comfortablo, healthful, conveni¬ 
ent. Takostheplaooof all outdoor 
toilets, where germs breed. Bo 
ready for the long, cold winter. 
Have a warm, sanitary, comfort¬ 
able, odorless toilet right in the 
house anywhere you want it. Don’t 
go out in the cold. A boon to 
invalids. 
GUARANTEED ODORLESS 
The germs are killed by a 
chemical in water in the 
container. Empty once a 
month as easy as ashes. 
Closet guaranteed. Thirty 
days’ trial. Ask for catalog 
and price. 
BOWF. .sanitary MFQ. CO. 
10213 Btb St., Detroit, Mich. 
WaBhstftnd— 
Hoc and Cold Kunninir Water 
Without Flumbioe. 
Health—Comfort—Convenience 
Don’t go oDt in the snow or nasty weather to an 
unsightly, germ-breeding, disease-spreading, 
outdoor privy. No more colds, rheumatism, etc. 
Wolverine Chemical Toilet 
Endorsed by health officials. Odorless, Sani¬ 
tary, Germ Proof. No water, sewer or 
cesspool. Easy to install. Upkeep less 
than cent a day. Pays for itself many times 
in a year. Thousands in use. Price remark¬ 
ably low. Write for free book. 
Bail Steel Products Co., 212 HamSt.,Lansing,Mich. 
PERFECTION 
on. HEATERS A ^Ihanqle'IradcMatk. 
Make Cellar Work 
Comfortable 
Don’t work in a damp, chilly cellar 
or cold room. A Perfection Oil 
heater replaces numbing cold with 
cheery warmth—not alone in the 
cellar but all over the house. 
Easy to carry; smokeless, odorless. 
Inexpensive to buy and use. Gives 
8 hours of comfort on one gallon 
of SO-CO-NY Oil. 
Sold hardware and general stores. 
STANDARD OIL COMPANY 
OF NEW YORK 
