r 20 
‘Iht RURAL. NEW-YORKER 
WOMAN AND HOME 
From Day to Day 
The New Year 
Singing, I hear the whole world sing 
Afar, anear, aloud, alow, 
“What to us will the New Year bring,” 
Ah! would that each of us might know! 
Is it not truth, as old as true? 
List! ye singers! the while ye sing. 
Each year bringeth to each of you 
What each of you would have her bring. 
The year that cometh is a King, 
With better gifts than the old year 
gave; - 
If you place on his finger the holy ring 
Of prayer, the King becomes your slave. 
*• —A. J. RYAN. 
* 
Popoobn with hot or cold milk is quite 
as good as any -ready-prepared cereal. It 
is very light and digestible, and one of 
the luxuries that are cheap on the farm. 
It would be delicious with cream, but 
when a half-pint bottle of light cream 
costs 28 cents, it is an unattainable lux¬ 
ury for the average consumer, 
♦ 
Fish kedgeree is an excellent break¬ 
fast or supper dish. It calls for 1% cups 
flaked cooked fish, one egg. four table¬ 
spoons rice, one teaspoon chopped onion, 
two tablespoons dripping or other nice 
fat, salt and pepper. Wash rice and 
drop slowly into fast-boiling water, with 
a teaspoon of salt, and boil fast until 
tender (about 20 minutes). Drain well 
and dry in a colander. Boil the egg hard, 
cool it in cool water and chop it coarsely. 
Melt the fat in a saucepan, stir in the 
cooked rice, add the fish and seasoning. 
Mjake it very hot. then add the chopped 
egg and serve at once. If onion is liked, 
fry it lightly in the fat before putting in 
the rice. 
* 
The following is a standard old recipe 
for cold cream : One ounce white wax, 
one ounce spermaceti, both shaved fine, 
one-fourth pint of oil of almonds. Melt 
slowly in an earthen vessel on the back 
of the stove; then stand in a vessel of 
warm water and stir in gradually four 
ounces of rose water, stirring until it 
forms an emulsion, and afterward until 
it is nearly cold. Put in little jars. It 
may be perfumed if desired with oil of 
lavender. This recipe has been used in 
the writer’s family for about seventy 
years, and equals the best of the pur¬ 
chased creams. 
* 
A number of well-known New Yorkers 
have started a movement for a “Middle 
Class Union” in this country. By “mid¬ 
dle class” they mean those who represent 
neither unionized labor nor capital—in 
other words, the downtrodden “Mr. Com¬ 
mon People,” so often shown in news-* 
paper cartoons. Such a union has al¬ 
ready been formed in Great Britain for 
mutual protection against the exactions 
of capital and labor. Some worthy Amer¬ 
icans seem x-ather afraid of entering a 
“middle class union” lest it sound like 
a confession of “middle class” social 
standing, a form of snobbery that has no 
reason for being at this time. We think 
it is time the general public, who finally 
pays all the bills, had a recognized place 
in public affairs, without reference to 
political parties. 
Post Toasties Macaroons 
Two eggs, one cup sugar, two cups 
toasties, one cup shredded cocoanut. one- 
lialf teaspoon vanilla. Beat egg yolk and 
egg white separately until stiff, add the 
white to the yolk, add gradually the sugar, 
then the cocoanut, toasties, and last the 
vanilla. Drop from a teaspoon on a bak¬ 
ing sheet and bake for five to 10 minutes 
in a moderate oven. Let set until cool 
and ithen remove. K. j. 
More Homemade Dyes 
Gray Sumac Dye.—A large iron kettle, 
must be clean and free from grease. Soft 
water, three pails, one large pail sumac 
bobs. Boil in water four hours, strain 
through a sieve, return to kettle. Wash 
goods with good soap, rinse out all soap 
and boil thi-ee hours in dye; take out, 
drain and air. 
Mordant.—Two heaping tablespoons of 
copperas dissolved in three pails of water. 
Put the goods while damp in the copperas 
watex% stirring and airing. If not dark 
enough, boil in copperas bath again. The 
shades of copperas may be varied by dip¬ 
ping in an alum bath or in strong soap¬ 
suds. Dry before washing. 
Another Gray.—One pound of -black 
tea boiled in ii*on kettle; strain out the 
grounds. A nice coloi*, nearly like new 
results. 
Onion Color.—One pail of onion peel¬ 
ing (the outside hulls), 'boiled in iron 
makes a yellow color. Set with alum. 
The sediment in the water box of an old- 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9761. Dress with 
two-piece skirt, 34 
to 42 bust. The me¬ 
dium-size dress will 
require 5 yds. of 
material 36 in. 
wide, 4% yds. 44, 
3V 2 yds. 54. Width 
of lower edge is 1 % 
yds. Price 15 cents. 
9617 
0671. Coat for 
misses * and 6inall 
women, 16 and 18 
years. 4% yds. of 
material 36 in. 
wide, 3*54 yds. 44, 
3% yds. 54, for 16- 
year size. Price 15 
cents. 
V—_/ 
9754. Ladies’ tunic 
blouse, 34 to 42 bust. 
9877. Three-piece 
skirt, 26 to 36 waist. 
The medium - size 
blouse will require 
3% yds. of material 
36 in. wide, 3% yds. 
44, 2% yds. 54. The 
medium - size skirt 
will require 2% yds. 
of material 36, 44 
or 54 in. wide. 
Width of the skirt 
at the lower edge is 
1 yd. 22 in. Price 
of each, 15 cents. 
9to, 
Hot 
9801. Blouse with 
panel effect, 34 to 
42' bust. 
9807. Skirt with 
tunic, 24 to 34 
waist. The medium- 
size blouse will re¬ 
quire 2% yds. of 
material 36 in. 
wide, 2% yds. 44. 
The medium - size 
skirt will require 
8% yds. of material 
36 in. wide, 2% yds. 
40 or 44, or 4% yds. 
of bordered material 
SI in. wide. Width 
of skirt is 2 yds. 
Price of each, 15 
cents. 
Corn Flake Cookies 
I saw a request for “corn flake cookies.” 
This is my recipe: One cup sugar, two 
eggs, three and one-half cups corn flakes, 
two teaspoons baking powder. 1 table¬ 
spoon melted butter, little salt and va¬ 
nilla, one-half cup raisins, nuts or cocoa- 
nut. Drop on buttered tins, leaving room 
to spread. mbs. g. a. p. 
This recipe for corn flake cookies is 
copied from a bulletin issued by the 
Women’s Municipal League of Boston: 
Whites of two eggs, one-half cup granu¬ 
lated sugar, one teaspoon salt, one cup 
corn flakes, one-half cup dried cocoanut. 
Beat eggs, sugar and salt together; fold 
in corn flakes and cocoanut. Drop from 
spoon on tin "sheet and form roiind with 
fork dipped in cold water. Bake in mod¬ 
erate oven until a light brown. 
MRS. L. B. 
fashioned grindstone boiled in an iron ket¬ 
tle and strained makes a yellow color. 
Bottle Green.—One pail of walnut 
shuckvS boiled in an iron kettle sevex-al 
hours, astrained off, returned to kettle. 
Have the goods clean and damp. Put in 
the kettle, let soak overnight, take out 
and air the next day. Dry, and if not 
dark enough, soak in the dye again and 
dry. Repeat until dark enough. 
Nankeen.—An oi’ange color called nan¬ 
keen by our grandmothers was made by 
dissolving copperas in an iron kettle, 
soaking the goods two or three days, 
draining and drying and dipping in strong 
soapsuds, lye from wood ashes or soda 
solution. The goods should be dipped or 
soaked several days, several times over, 
before putting in the lye. 
Maple Bark Color.—Soft maple bark, 
one pailful (the inside bark is best) ; boil 
in an iron kettle in three pails of water 
four hours, sti-ain out the bark. Put the 
thoroughly washed goods in the dye, boil 
three hours, stirring and airing with two 
clean sticks. Mordants—Copperas, two 
tablespoonfuls dissolved in three pails of 
soft water. When the goods are gray 
enough, put in the copperas bath, stir and 
air thoroughly. Dx\v before washing. A 
nice slate color will be the result. 
Yellow goods dipped in strong blueing 
or old-fashioned indigo dye makes a good 
green. mbs. j. h. b. 
Armenian Needle Point 
' ! ’We have seen some very attractive 
table and sideboard scarfs edged with a 
heavy durable lace that puzzled us, be¬ 
cause it was neither woven nor crocheted. 
We found that this was an Armenian 
trimming, known as needle point, though 
different from the fine French or Belgian 
“real” lace known by this name. We 
have seen it worked in embroidery floss 
as a border for colored materials with 
good results. The following directions 
and pictures are taken from the Mel¬ 
bourne (Australia V Leader : 
One of the laces which is most popular 
now because of its simplicity, beauty and 
durability, is the commonly known Ar- 
Pte. 
Working FRO.fcf, 
Rioht to 
LEFT 
Fio.-2 
Working from 
LBpt to 
Bight 
A ^ • A. 
menian needlepoint lace. One of its strik¬ 
ing characteristics is its firmness, in spite 
of the wonderful weblike delicacy ; it is 
practically indestructible, and even when 
cut the double knot prevents its raveling. 
Directions.—The materials required are 
a sewing needle and sewing tlmead Nos. 30 
to 50. When the lace is worked into any 
fabric as a foundation a pointed needle is 
used, but for working succeeding rows a 
needle with a round point is preferable. 
For practice, work on a piece of tape or 
folded cloth. 
Hold the material between your left 
thumb and index finger. Hold the needle 
between your right thumb and index fin¬ 
ger, needle pointing outside, away from 
you, as shown in Fig. 1. The first row 
of knots is worked from right to left, as 
shown in the detail, Fig. 1, and the edg¬ 
ing. Fig. 5. 
Secure the thread in the material. To 
make the Armenian knot, put the needle, 
point upward, partly through the edge of 
material (see Fig. 1), the needle be¬ 
ing under the working thread. Take the 
thread near the eye of the needle, pass it 
under needle to left, then over needle to 
right, and pull needle through, drawing 
the thread up close to the edge of the ma¬ 
terial, thus completing the knot. Pay 
particular attention to the Tegular spacing 
of each loop, making them all alike. 
The second ro.w of knotting is worked 
from left to right, as shown in the detail, 
Fig. 2. and the process is the same as 
January 3, 1920 
in the first row, except that the needle is 
, put up under the looped thread of the 
preceding row. Fig. 2 shows the knot 
in process before thread is drawn up. 
The size of the knots vary according to 
thread used or size desired. For practise 
work it is best to use medium weight 
thread; but for fine edgings one may use 
Nos. 100 to 200. Practise making these 
loops until you can make them even and 
in perfect triangular shape. The beauty 
of this lace depends mainly in making 
each loop as perfect and even as it can 
be made. 
When you wish to start with new 
thread, make a tight knot over the last 
knot, and later cut the ends close to the 
knot. 
When working these edgings follow the 
Illustrations carefully. 
Edging.—Fig. 3: This is used for 
handkerchief edges. It is one row of the 
triangular loops made directly over the 
material, and the process of working is 
shown in Fig. 2. 
Edging, No. 4.—Make one row of loops 
the length desired. Second row—Make 
1 small loop back in loop just made (half 
loop), 2 loops, turn, make a half loop in 
the last loop just made, make 1 loop, make 
a half loop in the last just made. You can 
either cut your thread at this point, skip 
2 loops and repeat, or bring down the 
thi-ead and commence the next scallop. 
This latter method makes an unusual and 
pretty effect. 
Edging, Fig. 5.—Make 1 row of loops 
the length desired. Second row—Make 4 
loops over the. 4 loops of first row; make 
a long loop, skipping 1 loop below, 4 loops, 
make a long loop, skipping 1 loop below; 
repeat across. Third row—Make 3 loops 
over the 4 loops of former row, 4 small 
loops (picots) over the long loop, 3 loops 
over 4 loops ; repeat across. 
•Edging. Fig. 6.—Make a row of loops 
(from left to right) the length desired, 
make 1 small loop in the last loop,* carry 
thread to the fifth loop at left and make a 
knot in the fifth loop, make 4 loops (knot¬ 
ting into the loops of the first row and 
over the loose thread), make a small loop 
in the last loop worked, carry thread to 
left as before, and make a knot into the 
fourth loop. Work in this w r ay back and 
forth until one loop x-emains, make a small 
knot in that loop at the right, another 
small loop at the left, and continue the 
small loops down the left side of the tri¬ 
angle as shown in the completed triangle 
in the illustration; make one loop and re¬ 
peat from *. 
Edging, Fig. 7.—Over two strands of 
thread, make a row of loops. Second row 
—(5 loops, 1 long loop over the loop below, 
6 loops, etc. Third row—5 loops, 5 small 
loops over long loop, 5 loops, etc. Fourth 
row—1 loops, 1 long loop to center picot 
on long loop of previous row, 1 long loop 
to next group of loops, 4 loops, etc. Fifth 
row—3 loops, 5 small loops over each long 
loop, etc. Sixth row—2 loops, 3 long 
loops, knotted into picots on long loops 
below, etc. Seventh row—1 loop, 5 picot 
loops over each long loop, etc. 
Home Sausage Making 
Everyone likes sausages, especially the 
good old homemade sausage which is pre- 
pared at butchering time. The meat 
trimmings, scraps, etc., may in this way 
be converted into a really delicious food. 
Our best pork sausage is made by using 
three parts lean to one part fat, prefer¬ 
ably that taken from along the backbone. 
Remove all gristle and bone and cut into 
small strips; .do not put any water aboxit 
meat, if possible, and avoid letting meat 
freeze before grinding into sausage and 
seasoning. 
Seasoning is largely a matter of per- 
sonal taste, but one that will please most 
persons is salt, red pepper, black pepper, 
sage and a small bit of saltpeter. This 
is used to preserve the bright red color of 
the meat. For 25 lbs. of meat, cut up 
and make ready for chopping, use one- 
half pound of salt, two ounces black pep¬ 
per, one teaspoon of cayenne pepper, and 
one ounce of pulverized sage, preferable 
the home-grown leaves rubbed to a pow¬ 
der, one teaspoon of saltpeter. Sprinkle 
well through the meat befoi-e putting 
through the grinder. This will distribute 
the seasoning better thau can be done by 
mixing with the hands, also lessens the 
work. 
Sausage for immediate use may be 
kept in stone jars, crocks or iu small cloth 
bags, like those our grandmothei’s used 
to make. If these are used, pack sausage 
in tight and dip bags into hot fat [Or par¬ 
affin.—Eds.], which will fill all crevices 
and pi’oteet from the air. Fill jars or 
crocks to within one inch of top and pour 
over melted lard. Pack sausage tight, so 
as to leave no air spaces which might 
mold. 
If fresh beef is available, one-fourth 
beef may be used with good results. If 
desired to keep sausage for Summer use, 
make into cakes as for frying, cook until 
nearly done and pack closely in heated 
fruit jars, cover with fat in which fried 
and seal. This will keep fresh and sweet 
all Summer. 
For an excellent quality of homemade 
bologua, use three parts beef and two 
parts pork. For 50 lbs. use 1 lb. salt, 
three ounces black pepper and a bit of 
garlic, mace or any other seasoning de¬ 
sired. Chop and mix well, let set for 
two days, so that seasoning may pene¬ 
trate, work in one gallon of water and 
stuff in casings or muslin bags. Smoke 
until a good brown color, drop in boiling 
water for one hour, let cool, dip in melted 
lard and hang in a cool place. 
MRS. LILLIE YORK. 
