‘Re RURAL. NEW-YORKER 
1409 
Seen in New York Shops 
Fancy chiffon evening scarfs cost from 
$1.75 to $5, and are obtainable in many 
dainty, plain and shaded colorings. Hand¬ 
some beaded and spangled scarfs were 
seen at $.3.75 to $8 and up. Street scarfs 
of knitted silk cost from about $2 to $5. 
Black buckskin is especially smart in 
fashionable shoes. Black buckskin pumps 
with broad ribbon ties were seen for 
$7.49; Oxfords $8.89, and high buckskin 
shoes about $10. 
Outing flannel of nice quality was noted 
for 24c per yard, in 6trii)es and plaids; 
rather a jump from the 12c outing flan¬ 
nel that we used to buy. 
Oirls’ blanket robes, 14 to 18-year size, 
v.'cre seen for .$4.69 ; they were trimmed 
around sailor collar, sleeves and down 
front with wide satin ribbons. 
Long strings of beads are among fa¬ 
vored ornaments, having revived their 
former vogue. Many are elaborate and 
exi)ensive, finished with plaques or other 
ornaments, others a simple necklace of 
plain beads, reaching to the waist or be¬ 
low. Jet, both bright and dull, is in higb 
favor. Some of the mixed strings include 
several different colors and styles of 
beads, arranged in a pattern. A hand¬ 
some string of colored beads often gives 
a look of style to a plain dress, if chosen 
Milk Pancakes.—Sift one cup flour 
with one teaspoon sugar, one teaspoon 
baking powder, one salt spoon salt. Stir 
in one and one-half cup milk ; beat till 
bubbly ; fry in very hot fat. 
Buttermilk Pancakes.—Stir a heaping 
teaspoon of bicarbonate of soda into a 
quart of buttermilk, until it foams; add a 
little salt and then stir in enough white 
flour to make, a thin batter, beating it 
•mooth and bubbly. Fry as usual. 
These two simple recipes are unusually 
good. 
French Pancakes.—A tested rule for 
this batter calls for three eggs, half a 
cup of milk, a scant half teaspoon of salt, 
a teaspoon of sugar, half a cup of flour 
and half a te.aspoon of salad oil. No bak¬ 
ing powder is used. Sift the salt and the 
sugar with the flour. Separate the whites 
and yolks of the eggs and whip the whites 
to a stiff froth. Mix the milk and the 
yolks together and beat them into the 
sifted flour; then fold in the whites, and, 
last of all, add the oil. This makes a 
dessert pancake, which may be .served 
plain with powdered sugar, or rolled up 
with a filling of jelly or preserve. These 
pancakes should always be served very 
hot. 
Ibimpkin Griddle Cakes.—To one cup 
of pumpkin stewed until dry add one 
ounce of butter, one rounded teaspoon of 
with discretion, and as no normal girl 
ever has too many of such ornamonte, 
they always prove an appreciated gift. 
First trousers for a tiny boy are almost 
suggestive of a little divided skirt, the leg 
portion is so short. Wash suits for the 
baby who has just been promoted to boy¬ 
ish garments are seen in .Tapanese crepe, 
Antwerp cloth (made in TJ. S. A.), khaki 
and white, costing from $2.49 to $5.49. 
Real paradise plumes, black or natural, 
cost from about .$15 up, and are very 
graceful and beautiful. The woman who 
wants people to know that her hat is not 
a cheap one can always advertise the fact 
with real paradise or high-grade o.stidch 
plumes. 
Griddle Cakes in Variety 
Tapioca Griddle Cakes..—This is a Gov¬ 
ernment recipe that will save wheat flour: 
Two cups milk, two tablespoons tapioca, 
one egg, one-half teaspoon salt, three- 
fourths cup rice or corn flour, two level 
teaspoons baking powder. Cook milk and 
tapioca in double boiler 15 minutes, add 
beaten yolk of egg and cook until mixture 
thickens like custard; cool and add beaten 
white and whip in well; add flour and 
baking powder. Bake on griddle and 
serve piping hot with butter and honey. 
Barley and Rice Griddle Cakes.—One 
and one-eighth cups barley and rice flour 
mixed, two teaspoons baking powder, one- 
third teaspoon salt, one tablespoon sugar, 
three-fourths cup milk, one tablespoon 
butter, melted. Mix and sift dry ingre¬ 
dients, add milk and melted butter and 
mix thoroughly. Drop by tablespooufuls 
on a hot greased griddle. When the cakes 
are full of dimples turn them over and 
finish baking. 
Potato Pancakes.—Peel eight or 10 po¬ 
tatoes and drop them into cold water, 
grate them into a bowl, working rapidly 
to prevent their turning red. Add four 
eggs, two teaspoons of salt and half a cup 
of flour into which you have mixed half a 
teaspoon of baking powder. Mix lightly, 
bake on a hot griddle and eat with butter. 
Southern Griddle Cakes or Slappers.— 
Put a quart of cornmeal in a bowl, make 
a hole in the center and drop in a lump of 
lard as large as a hickory nut. Add a salt- 
spoon of salt and one teaspoon of sugar. 
Slowly pour on boiling water, stirring 
the meal until it is all moistened, and 
press it compactly in the bottom of the 
bowl, leaving it to swell. When cool 
enough so that it won’t scald the eggs, 
break in three, one at a time, and stir 
briskly to mix each egg through the dough. 
Then add a little milk and let the batter 
stand a little to swell. From time to 
time add a little milk until quite thin. 
Do not add soda or balfing powder 
sugar, one-half teaspoon of salt and one 
cup of scalding hot milk. Mix well. Beat 
separately the yolks and whites of two 
eggs; add the yolks to the pumpkin mix¬ 
ture, then add one cup of flour that has 
had two teaspoons of baking powder sifted 
in it. Add another cup of sweet milk and 
then beaten whites of the two eggs. If 
necessary, add a little more flour, but 
leave the batter thin enough to run from 
the spoon. Bake on a well-greased, hot 
griddle. 
More About Dried Beef 
I am glad to give a recipe that has 
been used in a family connection for 
more than a hundred years. To one 
large round of beef, cut in three or four 
pieces lengthwise, take one quart of sjilt, 
one pint of molasses, one-half pound 
brown sugar, one ounce of saltpeter made 
very fine. Mix these well together and 
rub all over each piece. Put in a tub 
and leave one day. Then turn over, and 
do so for three days. Then put on a 
press and leave in this pickle eight 
days, then hang up to drain for the 
smoke, and when smoked about eight 
days keep in a dry, cool place. If at 
the end of the season it gets too hard to 
cut, lay a piece in the refrigerator or ice¬ 
house for a day or two, to soften. I 
wish the inquirer could taste some in my 
pantry now that was cured last Fall. 
L. A. B. 
For every 20 pounds of beef one pint 
salt, one teaspoon saltpeter, one-fourth 
pound brown sugar. Mix well together, 
divide in three equal parts and rub well 
into the meat three successive days. 
Turn each day for a week in the liquor 
it will make, then hang up to dry. 
Smoke or not, as preferred. e. m. ii. 
I have used following recipe for a num¬ 
ber of years and have beef fully as good 
as commercial, in fact like it better, as 
most beef bought is smoked too much. 
Anyone can have as good, if directions 
are carefully followed. Cut hams not 
too thin; do not make over three hams 
to a leg, then they will not dry out as 
much and are better for that reason. To 
100 pounds of meat use seven pounds of 
coarse salt, two ounces saltpeter in as 
small portion of water as will melt it, 
add to salt and brown sugar, and mix 
thoroughly. Sprinkle a liberal quantity 
of the salt mixture on the bottom of a 
thoroughly clean and sweet barrel. I 
use a mohasses barrel; for small quantity 
a lard tub can be u.sed. Place the meat 
flesh side down on this and sprinkle the 
remainder on and around meat; cover 
up. Fvery second day turn the meat, 
placing the top pieces on the bottom, and 
turning meat over also. A small amount 
of brine will form in bottom of barrel. 
Leave in three weeks, then hang in cel¬ 
lar for a day to drip before bringing to 
kitchen, where hang till the outer edge 
is dry and slightly hard to touch. Time 
will vary according to distance from 
stove. Smoke if liked, and store in stout 
bags in a place where not too dry. You 
will find this makes exceptionally fine 
dried beef, eaten cooked or uncooked. 
Don’t put the meat in the barrel and 
forget to go near it for three weeks; if 
yoTl do you will have some meat for the 
dogs, and don’t add any water to make 
brine. The secret of success is in the 
method f also good for ox tongue or 
small quantities of corned beef. The 
dried beef liver is a new product to me. 
Meat ought not to hang over the fire; if 
very near stove five days ought to be 
sufficient, as it continues to dry after 
storing. c. L. M. 
The Other Housekeeper’# Way 
Try this simple plan oif improving 
baked apples. Core, fill core with rai¬ 
sins, then cut all around the apple just 
inside the skin. Bake in syrup, either 
corn syrup or maple syrup. The baking 
raises the apple from the skin; they look 
and taste just fine. 
If you have no patent strainer for 
starch, jelly, lard or hot liquids, snap 
the edges of the bag or cloth to the ves¬ 
sels with snap clothespins. This saves 
nerves and burns, as it cannot slip. 
Kerosene will soften shoes that are 
hardened by water. Apply with a small 
brush. A bit of adhesive tape will mend 
leaks in rubbers. 
Resolve to put to use all stored-away 
clothing, or salable junk. The Red Cross 
and charitable institutions demand every¬ 
one’s attention now, and much service 
can be* rendered by a careful disposal of 
accumulations of worn clothing, old rub¬ 
ber, papers, etc. mrs. c. c. m. 
THE BEST LINIMENT 
OR PAIN KILLER FOR THE HUMAN BODY 
* Gombault’s 
Caustic Balsam 
IT HAS NO EQUAL 
Fam —It is pene- 
■ lir tratlnff, 8 oo t h- 
Ing ftnd healitif?, and 
ikft Sores. 
1116 ov 
Woundi, Felons, Bolls. 
nUITIaHl Bunions. 
CAUSTIC BALSAM has 
equal as 
Owtiy a Liniment. 
We would say to all 
who buy it that it does 
not contain a particle 
of poisonous substance 
and therefore no harm 
can result from its ex¬ 
ternal use. Persistent, 
thorough use will euro 
many old or chronic 
ailments and it can be 
used on any case that 
requires an outward 
application with 
perfect safety. 
Perfectly Safe 
and 
Reliable Remedy 
for 
Sore Throat 
Chest Cold 
Backache 
Neuralgia 
Sprains 
Strains 
Lumbago 
Sore Lungs 
Rheumatism 
and 
allStiffJoints 
REMOVES THE SORENESS- STRENGTHENS MUSCLES 
Cornhin, Tex.—‘^Ono bottlo Caustic Balsam did 
mj rheumati.^m more good than $130.00 paid In 
doctor’s bills.” OTTO A. BEYER, 
Price $1.75 por bottle. Sold by drugglete, or aent 
by U9 express prepaid. Write for Booklet R. 
The LAWRENCE-WILLIAMS COMPANY, Cleveland,0. 
Valuable 
Information 
You will find valuable information 
in the following booklets—they 
are based on the latest and best 
medical knowledge. 
Make any room in the house 
warm and cosy with a Per¬ 
fection Oil Heater. 
No heavy wood to carry, no 
litter to sweep up. No smoke 
nor smell. Just pure, inex¬ 
pensive SO-CO-NY Oil, giv¬ 
ing 8 hours of abundant 
warmth to the gallon. 
So/(/ hy hardware and general stores. 
STANDARD OIL CO. OF 
NEW YORK 
PERFECTION 
Fried Pies, Vermont Way. —Sour 
dried apples soaked over night; cook with 
just enough water to cover them in 
enamel dish, covered to hold steam. Do 
not stir apples until cooked. Drain off 
any free juice so as to have apples dry 
as possible. Sweeten, flavor as for apple 
pies. Make the crust not as short as for 
other pi(!S (use less shortening). Take 
lump _ of crust two inches in diameter, 
pull into oval shape and roll out into 
sheet 5x8 inches, oval; put two heaping 
spoonfuls of apples on one end of crust, 
fold other end over, and moisten edges 
and close well by pressing tight, folding 
over edges and crimping down; then fry 
in hot fat same as doughnuts. This 
makes New England fried pies. The ob¬ 
ject of having the filling dry as possible 
is to keep it from running out, and only 
dried apples will do it. These pies are 
handy to take for lunch, or to school, 
and with doughnuts make a good bite. 
They w’ill keep some time if properly 
made. a. e. b. 
Nujol Laboratories 
STANDARD OIL CO. (NEW JERSEY) 
50 Broadway, New York 
Send me without charge the booklet checked 
□ "THIRTY FEET OF DANCER” 
Constipation-auto-intoxication in adults 
□ "AS THE TWIG IS BENT” 
Constipation in infancy and childhood 
□ "THE DAYS THAT GO BEFORE” 
Constipation in pregnancy and nursing 
□ "WAGES OF NEGLECT” 
Constipation as a cause of piles 
□ "AS THE SHADOWS LENGTHEN” 
Constipation in old age 
FEEDS AND FEEDING, by Henry and 
Morrison. Price, $2.50. The best book on 
this subject. For sale by Rural New-Yorker 
Warms Every 
Household Task 
