5 / 5 
E he RURAL NEW-YORKER 
Filet Yoke for Nightgown 
This opens at left side. Ch., eh-uin ; tr., 
treble; st., stitch; sp., space ; tr. in tr. eh. 
2 miss 2, tr. in next st. ; bl.. block ; 4 tr., or 
tr. in tr., tr in next 2 st.. tr in next tr.. 
ch. 12. 
1st row-—1 sp. 
2d row—(5 sp. 
2 bl., 3 sp. 
-3 sp., 
1 bl., 
3 sp. 
—3 sp. 
. 3 bl., 
3 sp. 
—4 sp. 
. 3 bl.. 
4 sp. 
—3 sp. 
k 
. 2 bl., 
1 sp., 1 
bl., 
3 sp. 
Fa 
—3 sp.. 
. 4 bl., 
1 sp., 4 
bl.. 
3 sp. 
—5 sp. 
. 2 bl.. 
1 sp., 1 
bl., 
3 sp. 
—8 sp.. 
, 3 bl., 
8 sp. 
2 bl., 
■ 3 
sp. 
*) 
bl.. 
G sp . 
i sp., 
2 
bl.. 
T 
sp., 
2 bl.. 
2 bl., 
, 5 
sp. 
0 
bl.. 
2 sp.. 
- sp., 
2 
bl., 
5 
sp., 
2 bl.. 
Filet Yoke for Xir/lityowh 
4 sp , 2 bl., 1 sp.. 1 bl.. 1 sp., 2 bl . 3 sp. 
21st row—o sp., 3 bl., 8 sp., 3 bl., 8 sp,., 
3 bl.. .4 sp. 
22d row—5 sp., 3 bl., 1 sp.. 1 bl.. 4 sp.. 
1 bl., 1 sp., 4 bl., 1 sp.. 1 bl., 4 sp.. 1 bl.. 
1 sp.. 4 bl., o sp. 
23d row—6 sp., 1 bl., 3 sp., 1 bl.. 2 sp., 
1 bl., 3 sp., 1 bl., 3 sp., 1 bl., 2 sp.. 1 bl., 
3 sp.. l bl., 0 sp. 
24th row—11 sp., 2 hi., 0 sp., 2 bl.. 11 
sp. 
25th row—13 sp., 1 bl., 7 sp., 1 bl., 13 
up. 
2oth row—1 t 
1 bl., 3 sp.. 1 bl 
4 ip. 
28th row—1 sp.. 1 bl., !J sp., 2 bl.. 9 sp., 
2 bl . 9 sp.. 1 bl.. 1 sp. 
29th row—1 bl., 33 sp., 1 bl. 
30th row—2 bl., 1 sp., 2 bl., sp., repent 
to end of row. 
31 st row—35 sp. 
32d row—35 bl., or tr. in tr.. tr. in each 
next 2 st., tr in tr. to end of row. This 
finishes point. 
Insertion for shoulder—Oh. HO st. 
1st row—1 sp., 1 bl., 13 sp. 
2d row-—1 sp., 1 bl.. 5 sp., 1 bl.. 7 sp. 
3d row—(i sp , 3 bl., 6 sp. 
4th row—1 sp.. 1 bl.. 4 sp.. 3 bl.. H sp. 
5th row—1 sp.. 1 bl., 2 sp., 2 bl.. 1 sp., 
1 bl.. 1 sp., 2 bl., 4 sp. 
Hth row—3 sp , 4 bl . 1 sp.. 4 bl.. 3 sp. 
7th row—1 sp.. 1 bl., 2 sp.. 2 hi.. 1 sp., 
1 bl , 1 sp , 2 bl., 4 sp. 
8th row—1 so ,1 id . 4 sp., 3 bl.. 0 sp. 
9th row—4 sp.. 1 bl., 1 sp., 3 bl., 1 sp., 
1 bl., 4 sp. 
10th row—1 sp.. 2 bl., 9 sp.. 2 bl., 1 sp. 
11th row—3 sp., 1 bl.. 3 sp.. 1 bl., 3 sp.. 
1 bl . 3 sp. 
12th row—1 sp., 1 bl.. 2 sp.. 1 bl., 1 sp., 
3 bl . 1 sp., 1 bl., 4 sp 
13th row—1 sp., 1 bl., 4 sp., 3 bl.. 5 sp., 
1 bl . repeat to desired length (both are 
same), 7 motifs being used for this one. 
Back— 7 Ch 140 st. 
1st row—35 sp. 
1 bl., 2 
2 sp., 1 
11th 
r.p. 
12th 
13 th 
peat to 
14th 
15th 
Join 
crochet 
sp., 1 bl., 3 sp.. 1 bl.. 3 sp., 1 bl., 
bl.. 3 sp., 1 bl.. 3 sp., 1 bl., 2 sp. 
row—11 sp., 2 bl.. 9 sp., 2 bl.. 11 
2 bl., 5 sp 
Otli row 
10t.h row—7 sp., 1 bl., 1 sp., 3 hi., 1 sp., 
1 bl., 7 sp. 
11th row—7 sp., 1 bl., 3 sp., 1 bl., 3 sp.. 
1 bl., 7 sp. 
12th row—6 sp., 2 bl., 9 sp., 2 bl., (> sp. 
14th row—2 sp., 1 bl.. 3 sp.. 1 bl., 6 sp., 
1 bl., 6 sp , 1 bl., 3 sp., 1 bl., 2 sp. 
15th row—2 sp.. 3 bl., 1 sp., 1 bl., G sp., 
3 bl.. G sp., 1 bl., 1 sp . 3 bl., 2 sp. 
16th row—2 sp., 3 bl., 1 sp.. 1 bl., G sp., 
3 bl.. G sp., 1 bl., 1 sp., 3 bl., 2 sp. 
row—.in sp. 
row—2 bl., 1 sp., 2 bl., 1 sp., re- 
end of row. 
row—35 sp. 
row—35 sp., bl. or tr. in each st. 
straps to front and back, .ns you 
or with needle and thread. 
Rosette to end of strings for tieing: 
Ch. 12. join; 24 tr. in ring; join. 
Double in each tr. Ch. 4 and catch 
in every other double, having 12 little 
loops of 4 ch ; join and chain any num¬ 
ber of stitches desired for length of tic 
without breaking tin* thread; fasten in 
upper free edge of point, crochet back 
down string in each stitch and fasten in 
rosettes; fasten securely before cutting 
thread. Gertrude shockey. 
17th row—3 sp., 3 bl., 8 sp., 3 bl., 8 sp., 
3 bl., 3 sp. 
18th row—2 sp., 2 bl.. 1 sp.. 1 bl.. 1 sp., 
2 bl., 4 sp., 2 bl.. 1 sp . I bl.. 1 sp., 2 bl., 
4 sp . 2 bl., 1 sp., 1 b!., 1 sp., 2 bl . 2 sp. 
19th row—2 so.. 4 bl.. 1 sp.. 4 bl.. 2 sp., 
4 bl., 2 sp., 4 bl., 2 sp.. 4 bl.. 1 sp., 4 bl.. 
2 sp. 
20th row—3 sp.. 2 bl.. 1 sp.. 1 bl.. 1 sp., 
2 bl., 4 sp,, 2 bl.. I sp., 1 bl.. 1 sp . -i bl., 
2d 
row— 
-6 
S|>.. 
3 
bl.. 
•) 
• » 
sp., 
1 
bl., 
•) 
sp.. 
1 
bl., 
3 SD. 
, 1 
1*1., 
3 
sp., 
3 
bl.. 
0 
sp., 
"l 
bl., 
3 
sp . 
3 bl 
G 
sp. 
3d 
row— 
-5 
sp , 
O 
bl.. 
3 
sp.. 
3 
bl.. 
4 
sp.. 
l 
bl., 
1 sp. 
O 
, 
bl., 
3 
•sp.. 
3 
bl., 
4 
sp., 
3 
bl.. 
1 
sp.. 
3 bl.. 
F 5 
sp. 
4th 
row- 
—5 
sp., 
•> 
, •> 
bl., 
8 
sp., 
• > 
, •> 
bl., 
8 
sp.. 
3 
bl.. 
5 sp. 
5th 
row- 
0 
—0 
sn , 
bl . 
3 
sp . 
1 
bl., 
3 
St)., 
0 
b!„ 
4 sp, 
0 
1 ? — 
bl.. 
\ 
sp., 
3 
bl. 
3 
sp., 
O 
bl.. 
4 sp.. 2 bl., 1 sp., 1 bl . 1 sp., 2 bl , 3 sp. 
6th row—2 sp.. 4 bl.. 1 sp.. 4 bl., 2 sp., 
4 bl., 1 sp., 4 bl., 2 sp., 4 bl.. 1 sp.. 4 bl., 
sp. 
7th row—3 sn., 2 bl.. 1 sp., 1 bl.. 1 sp., 
2 bl., 4 sp., 2 bl., 1 sp.. 1 bl.. 1 sp.. 2 bl., 
4 sp., 2 bl., 1 sp., 1 bl., 2 bl., 3 sp. 
8th row—5 sp., 3 bl., 8 sp., 3 bl.. 8 sp., 
3 bl., 5 sp. 
9th row—3 sp., 1 bl., 1 sp., 3 bl.. 1 sp., 
1 bl., 3 sp., 1 bl., 1 sp., 3 bl., 3 sp., 1 bl., 
3 sp., 1 bl., 1 sp.. 3 bl., 5 sp. 
10th row—2 sp., 1 bl., 3 sp.. 1 bl.. 3 sp., 
New and Old Ways to Use Potatoes 
Last Winter potatoes were scarce and 
expensive, and we had to manufacture 
many things to take their place. This 
year, however, we laid in a largo store, 
only to have our family much deeereased 
in size. What should we do with all 
those extra potatoes? It was a question 
the answer to which took more study, 
with the result that we have made way 
for them in every part of our meals. 
SOUPS. 
Cream of Potato Soup—Two cups milk, 
one cup potato pulp, one onion, two tea¬ 
spoons butter, two teaspoons flour, salt 
and pepper to taste. Scald the onion 
with the milk. Make a smooth paste with 
the flour and a little milk, and add slowly 
to the milk, and allow to thicken. Add to 
the . potato pulp, return to the double 
boiler and bring to the scalding point. 
Season with sail and pepper and butter 
aud serve hot with finely chopped parsley. 
Potato and Leek Soup.—Cut one bunch 
of leeks and one cup of celery in thin 
slices crosswise and cook in 2Vi> table¬ 
spoons of fat, stirring constantly 10 min¬ 
utes. Add one quart of milk and cook 
in a double boiler 40 minutes, ('ut. 2V& 
cups of potatoes in small pieces and cook 
in boiling salted water 10 minutes. Melt 
two tablespoons butter, add two table¬ 
spoons flour, milk with vegetables and 
potatoes. Cook until potatoes are soft, 
and season with salt, pepper and cay¬ 
enne. 
Vegetable soups and the various chow¬ 
ders also require a goodly portion of po¬ 
tatoes. Of the latter, corn chowder and 
dam chowder are the favorites. 
SALADS. 
Potato and Celery Salad.—Take two 
cups of cold boiled potatoes, cut in one- 
half inch cubes, one-half cup of finely 
chopped celery and a medium-sized apple, 
pared and cut in small pieces. Marinate 
(let stand in) in French dressing. To 
serve, arrange in a mound aud garnish 
with celery tips and pieces of red apple 
skin. 
Bolivia Salad.—Take 3% cups of cold 
boiled potatoes, cut in half-inch cubes. 
Add three hard boiled eggs finely chopped, 
l Ms tablespoons of finely chopped red pep¬ 
per and J 1,4 tablespoon chopped onion. 
Four over a boiled salad dressing and 
serve in nests of lettuce leaves. This may 
seem like an extravagant dish, but we 
use it as the main dish at a meal, aud so 
need the eggs for food value. 
Potato and Pepper Salad.—Combine 
two cups of cold boiled potatoes, diced, 
one cup chopped peanuts, one green pep¬ 
per finely chopped. Marinate with French 
dressing and serve on lettuce leaves. Po¬ 
tatoes and cucumbers, or potatoes, hard 
boiled eggs and onions make equally good 
combinations. 
main dish ok meat substitute. 
Scalloped Potatoes.—Two cups boiled 
potatoes, diced, one-half cup bread 
crumbs, one-fourth pound cheese, one cup 
white sauce. Into a greased baking dish 
put a layer of potatoes and small pieces 
of cheese. Cover with white sauce, made 
as follows: Melt one tablespoon fat, add 
one tablespoon chopped 1 onion, one table¬ 
spoon flour, one-half teaspoon salt, one- 
fourth teaspoon paprika, and cook until 
well blended. Add milk and stir coniinu- 
ally until mixture thickens. Repeat lay¬ 
ers until dish is full. Put bread crumbs 
over the top. dot with butter and bake 
in a hot oven until golden brown. 
Potato Peanut Loaf.—Melt two table¬ 
spoons of fat in two cups of hot mashed 
potato, beat in one cup crushed peanuts, 
11A teaspoons salt, one-half teaspoon 
paprika, two eggs and one-half cup milk. 
Bake until firm in a well-greased dish 
set in a pan of hot water. Serve with to¬ 
mato sauce. 
Potato <)ysters.—Mince very fine one 
medium-sized onion and one medium-sized 
green pepper, add two cups dry mashed 
potato, one tablespoon fat. one egg, 
two teaspoons salt, one teaspoon paprika, 
one-fourth teaspoon mustard, one-fourth 
teaspoon powdered thyme. Mix thor¬ 
oughly and shape like oysters. Roll in 
flour, dip in beaten egg. roll in fine bread 
crumbs and fry like an oyster. 
Potato Cutlets.—Two cups of dry 
mashed potato, one small onion minced 
fine, one teaspoon salt, one-fourth tea¬ 
spoon paprika. one-fourth teaspoon 
thyme. Mix aud then enclose a slice of 
hard-boiled egg above the , ffato mix¬ 
ture. shaping the cutlet into form. Roll 
in corn flour, and fry in hot fat. Serve 
with cream sauce. 
Potato Loaf.—Use two cups mashed 
potatoes, one-half cup finely minced 
onions, two green peppers minced fine. 
1^4 teaspoons salt, one teaspoon paprika, 
one cup cottage cheese, two teaspoons 
melted fat. Mix thorourgly and pack in 
a well-greased pan, sprinkling the top 
with fine bread crumbs. Bake in a mod¬ 
erate oven 35 minutes. Serve with to¬ 
mato sauce. 
IN BREAD AND ROLLS. 
Two Loaves of Potato Bread.—Melt 
two tablespoons fat, two tablespoons 
sugar, 1 Vi teaspoon salt, in two cups of 
hot mashed potato, add one-half cup of 
scalded milk and one-half cup of the 
water in which the potatoes were cooked. 
Cool and then add one-half cake of com¬ 
pressed yeast mixed in one-half cup of 
lukewarm potato water, and flour to make 
a stiff dough. .Knead thoroughly, set 
aside to double in bulk, shape into ioaves, 
let rise again and bake. 
Potato Corn Bread.—Beat one egg 
slightly, add one cup sweet milk, 3*4 cups 
mashed potatoes and one tablespoon 
syrup. Sift together four teaspoons bak¬ 
ing powder, one cup of cornmeal and one 
teaspoon salt, add gradually to other 
mixture, add one tablespoon melted short¬ 
ening. Bake in a moderate oven 25 min¬ 
utes. 
Potato Biscuit.—Into two cups hot 
mashed potatoes put two teaspoons salt, 
t wo tablespoons fat and one teaspoon bak¬ 
ing soda stirred into two cups- of sour 
milk. Add sufficient flour to make a soft 
dough. Roll out, cut with small cutter, 
place on greased tins, allow to stand in a 
cool place one hour and bake in a hot 
oven 15 minutes. 
IN DESSERTS. 
I otato ( hocolate Cake. — One cup 
shortening, one teaspoon salt. 1 % cups 
sugar, one cup riced potatoes, one cup 
sweet chocolate, one cup chopped nuts, 
one cup wheat flour, two-thirds cup rice 
flour, three teaspoons baking powder 
three egg yolks, beaten light, grated rind 
<mc lemon, three egg whites, beaten light. 
< ream shortening, add sugar, egg yolks, 
potato, chocolate, nuts and lemon rind; 
add the flour sifted with the baking pow¬ 
der, and lastly the whites. Rake in three 
layers and ice with a white icing. 
Potato Pie.—Mix thoroughly 1% cups 
mashed potatoes, four tablespoons short¬ 
ening. grated rind of one lemon, juice of 
one lemon, yolks of two eggs, three- 
fourths cup of syrup, one-half cup of milk 
aud one-half teaspoon nutmeg, then put 
through a sieve. Line a plate with pas¬ 
try, pour in the filling and bake in a mod¬ 
erate oven 40 minutes. Cool, aud when 
ready to serve cover with a fruit whip 
made of one glass of jelly and the whites 
ot two eggs beaten to a stiff meringue. 
Potato Meringue.—One cup mashed po¬ 
tatoes. one tablespoon butter substitute 
0n .fi eg f yolk - one ‘t h ird to one-half cup 
milk, three tablespoons sugar, few grains 
r-alt. two tablespoons lemon juice, grated 
rind one-half lemon. Mix in the order 
given and bake in a well-greased dish in 
a moderate oven until firm. Make a 
meringue of one egg white, beaten stiff, 
iuid tour tablespoons of sugar. Spread 
ever the baked mixture and brown slightly 
in a warm oven. If the oven is too hot 
the meringue will cook too quickly. 
MRS. F. W. STILLMAN. 
past 
learned I 
as I keep 
Notes from Oregon 
I have put in most of my time the 
year studying how to conserve and how 
to use substitutes. We certainly did our 
part for Uncle Sam when it came to 
Hooverizing. We rather enjoyed it. dog- 
bread (as some of the men called the 
breads made without wheat flour) and all. 
I verified the old saving. "Necessity is the 
.mother of invention,” in more wavs than 
one. Many of the things I 
shall continue to use as long 
house. 
We have had a tine Winter; so much 
rain have not been able to make any 
garden yet. as the ground it too wet. 
The wake-robins, English violets and daf¬ 
fodils are in bloom (Feb. 28). and the 
lawns are green. The bluebirds are haunt¬ 
ing their old nesting place on the porch, 
between showers. 
Do you know a good polish for my floor 
mop? I have experimented with several 
but do not like them. The ready prepared 
ones are rather expensive. t imagine, 
though, they are very simply made. Have 
you tried the Pyrex glass for cooking? 
In my estimation they are the "best 
ever.” I shall replace all my granite and 
aluminum ware with glass as fast as I 
need new articles. We find many helpful 
facts in The It. N.-Y.; in fact,' we con¬ 
sider it the most practical farm paper 
that we know. mrs. g. s. 
R- N.-Y.—A tested formula for an oil 
dressing for floors is. one part neatsfoot 
oil. one part cottonseed oil and one part 
petroleum, thoroughly mixed together. 
food 
a-plenty 
CONSERVO 
Saves Food, Fuel, Time, Labor 
U*With Conservo you 
yjSOSlin^ may can 1 + quart 
jars of fruits, vegetables, or meat at 
one time; and so simply! No fussy 
machinery or valves to operate, no 
makeshift wash-boiler method. But 
pertedf, government - approved cold 
pack canning. Wonderfully preserves 
all the original food flavors that so 
nourish and please. 
83106 mea ^ that 
vjUvIlYlli^ would require three 
top burners and an oven, can be cooked 
in Conservo over one burner, at the 
same time. Foods are cooked in their 
own moisture—nature’s way—retain¬ 
ing valuable health-giving mineral 
salts and juices. 
If you prefer, Conservo can be bought 
on our Easy Payment Plan 
PYcm Rfkrklr “ S ' cre,s of Cold Pack 
11CCLFUUUV Canning” and Conservo 
cooking recipes. Very helpful to the busyhouse- 
wife. Sent free. Merely mention dealer’s name. 
Toledo Cooker Co. 
TOLEDO Dept. 35 OHIO 
Pure Sugar Cane Syrup 
The real juice of the cane 
with the sugar unextracted. 
Free from adulterants of any 
kind. Sweet, wholesome, 
nutritious. 
5-gal. keg, f.o.b., New York s 
Send check or money order 
/JOO 
Pure Cane Molasses Corp„ 
16-D Exchange Place, N. Y. 
USED 
MOTORCYCLES 
ALL MAKES 
Descriptive 
Catalogue B 
CARL VV. BUSH CO. 
Newark, N. J. 
THIS IS REAL CHARITY 
We ask assistance in flndintr homes for Cath¬ 
olic children. Send the name of a Catnolic 
fnmily who can offer a home to a boy seven to 
twelve years. We ask your loyal aid. 
PLACING OUT BUREAU 
417 Broome Street NEW YORK 
FOR 
SALE 
300 Vermont and New Hampshire Farms 
in or near the Connecticut River Valley. Now is the 
time to buy a farm and get ready for spring work. 
Catalogue free. E. H. BLODGETT, Charlestown. N. H! 
360-Acre Farm f 
11.000 cash. HARRY 
sheep, hogs, or farm crops 
l evel. Good buildings. 56,500; 
VAIL, .New Milford, Orange Co., SI. Y. 
The Milwaukee Air Power \\ ater System supplies fresh water to any part of house, barn or 
yard. Just turn a faucet. Saves all carrying. Requires no water storage tank. Never freezes. 
The Milwaukee Electric^ Light System_ is another modern convenience that everv farm 
home needs. Let us tell you how reasonably you can get either 
water, lights—-or both. Only one engine required. Illustrated 
catalog mailed free. 
MILWAUKEE AIR POWER PUMP CO., 863 Third St., Milwaukee, Wis. 
Vjilwaffk 
