The RURAL. NEW-YORKER 
255 
back. Cut out a little larger than the 
hand, overcast the seams to prevent ravel¬ 
ing. and stitch up on the machine. After 
this they may be lined with flannel or 
not. to suit the designer’s judgment. 
A very pretty single mitten for women 
and babies is knitted “one and one”— 
one plain and one seam stitch, though two 
plain to one seam is more common. Either 
in black silk or worsted, these are so 
narrow in appearance as to rival gloves 
in trimness. Twisted seam gives an 
especially long, slender effect, with a 
ribbed look. To twist the seam reach 
over the stitch with a needle, and knit 
by taking up the farther side instead of 
the nearer side of the seam-stitch every 
time. Twisted seam does not stretch as 
much as plain seam. Knit full length, 
from casting on to toeing off, without 
change or wrist effect to maintain the 
lengthened effect. 
Cable stitch is made by knitting three 
seam and three plain, once or twice re¬ 
peated, according to number of cables 
wished on back of mitten. Knit four 
stitches deep, using an extra needle for 
the cable, then turn, changing the seam 
stitches across, over the plain, and contin¬ 
uing as before. The yarn, however, needs 
be very fine, as the cable gives a coarse 
appearance. A gauntlet may be cro¬ 
cheted upon the wrists after mitten is 
complete. For a plain mitten, a dainty 
edging for the finish at the wrist is tatting. 
Tat a plain edging first, size wished, join 
to form a circlet, then “take up” stitches 
upon this and begin to knit wrist of mit¬ 
ten upon that. It is much neater than 
to sew the edging on mitten afterwards. 
Mittens are very much warmer than 
gloves, and the man discarding canvas 
gloves for rude work often appreciates 
the gift of a mitten cut size of his hand 
from a canvas mealbag and stitched on 
sewing machines. A number of pairs may 
be made in a few minutes. The laborer 
using single mittens likes the palms 
“faced” with a patch from that same 
meal bag on palm and thumb, which 
makes them outwear many mere wool 
mittens. Still, some men like wool gloves, 
especially men breaking colts and driving 
high-spiritd horses. For them gloves 
knitted with two threads wear best and 
are warmest. Regulate the placing of 
the fingers after the manner of setting 
the thumb, using the commercial knitted- 
weave worsted gloves sold in stores for 
patterns, the little finger two or three 
rounds lower than the other three. Be 
sure not to arrange both for one hand. 
Where the reins come across the palm 
one thread wears out first, leaving the 
mitten thinner, but not worn through. 
LILLIAN TKOTT. 
Simple Desserts Without Sugar 
Properly prepared, the dessert may con¬ 
stitute a large part of the nutriment rep¬ 
resented in the meal. It may be as sim¬ 
ple as fresh fruit, or as complex as plum 
pudding, but at all times it must be dain¬ 
tily served. Baked custards and junket 
are best served in individual molds, to 
avoid danger of breaking and becoming 
unsightly. Sauces should never he poured 
over a pudding until the moment of serv¬ 
ing. lie careful that cold desserts are 
thoroughly chilled, and that hot desserts 
are served hot. A lukewarm custard is 
never appetizing. 
Brown Betty.—Put into a baking dish 
a layer of soft, coarse bread crumbs, add 
a few bits of butter and a thick layer of 
apple sauce, ’A teaspoon cinnamon, two 
tablespoons corn syrup and a little grat¬ 
ed lemon peel. Repeat this, having a 
layer of crumbs on top. Pour over the 
whole to y 2 cup hot water and bake 
slowly one hour. Serve with cream or 
hard sauce. 
Pineapple Rounds.—Cut out a sufficient 
number of large rounds of bread and fry 
to a delicate brown in hot vegetable oil. 
Keep hot. Just before serving lay a slice 
of cold pineapple and a little juice on 
each round. Garnish with a candied cher¬ 
ry or a square of red jelly and serve im¬ 
mediately. 
Poor Man’s Pudding.—Mix one pint of 
cold boiled rice with 1^2 pints of hot 
milk, add )4 cup of molasses, *4 cup 
raisons, one tablespoon butter, one tea¬ 
spoon salt and y> teaspoon grated nut¬ 
meg. Pour into a well-greased pudding 
dish and bake slowly about an hour, stir¬ 
ring once or twice during the first half 
hour. 
Indian Cocoanut Pudding.—One quart 
of milk, one cup cornmeal, one teaspoon 
salt, y 2 cup syrup, y 2 cup shredded cocoa- 
nut. 14 teaspoon cinnamon, *4 teaspoon 
mace. Scald the milk, add cornmeal, stir¬ 
ring constantly to keep from lumping; 
cook 15 minutes. Add other ingredients, 
pour into a greased pan and bake in a 
slow oven one houi\ 
Date Pudding.—Two cups of milk. % 
cup white corn syrup. 12 dates shredded 
and cut in small pieces, two tablespoons 
cornstarch. 14 tablespoon salt, one tea¬ 
spoon vanilla. Mix cornstarch with 3 j 
cup of milk. Ileat remaining milk in a 
double boiler; add cornstarch, syrup, 
dates and salt, and stir until thick. Cov¬ 
er and cook 20 minutes. Add vanilla and 
pour in a dish to cool. Serve with cream 
and a little sugar. 
Pineapple Tapioca.—One-fourth cup 
tapioca, one pint water, one cup pine¬ 
apple. a little salt. Cook the tapioca and 
water in a double boiler until clear. Add 
salt and fruit and blend well. Serve hot 
with cream. 
Chocolate Blanc Mange.—One envelope 
of rdatin. four cups milk, one cup white 
corn syrup, two ounces grated unsweet¬ 
ened chocolate, a few grains of salt. Soak 
gelatin 10 minutes in % cup of milk. 
Scald Sty cups milk, add softened gelatin, 
syrup, chololate and salt and blend well. 
Rinse a mold in cold water, turn in the 
mixture and chill. Chopped nuts, raisins, 
figs or dates may be added for variety. 
Lemon Pie Filling.—Three tablespoons 
cornstarch, 1% cups water, % cup white 
corn syrup, % teaspoon salt, two egg 
yolks, % cup lemon juice. Mix cornstarch 
with a little cold water. Put the syrup 
and the remaining water in a saucepan 
and heat; add salt and cornstarch mixture 
and heat, stirring constantly. When 
thickened add egg yolks, slightly beaten ; 
cook one minute. Remove from the fire 
and add lemon juice. Meringue: One- 
half cup syrup, few grains of salt, two 
egg whites, *4 teaspoon flavoring. Boil 
the syrup until it. spins a thread, then 
pour over the stiffly beaten egg whites, to 
which the salt has been added, boating 
carefully all the time. When cool spread 
over the pie and bake in a slow oven 10 
minutes. 
Grape Juice Sherbet.—One teaspoon 
gelatin, one tablespoon cold water, % cup 
grapejuice, one cup white corn syrup, two 
tablespoons lemon juice, y 2 cup water. 
.Soak gelatin in one tablespoon cold wa¬ 
ter. Boil together the syrup and y 2 cup 
water; pour over the gelatin and stir un¬ 
til dissolved. Let cool, then add grape- 
juice and lemon juice and freeze. 
Rice Pudding.—One quart of milk, two 
tablespoons rice, four tablespoons corn 
syrup, a little salt and grated nutmeg. 
Cook in a moderate oven one to two 
hours, stirring often to mix in the “skin” 
that forms on top. Do not stir the last 15 
minutes. Serve very cold. One-half cup 
of raisins or y 2 cup of grated coacoanut 
may be added for a variety. 
Plum Pudding Croquettes.—Scald a 
pint of milk in a double boiler; add suffi¬ 
cient soft, stale bread crumbs to absorb 
the milk (about one cup) ; cover ana cook 
10 minutes. Next add one egg well beaten 
with two tablespoons sugar or syrup, % 
teaspoon salt, a dash of nutmeg y 8 tea¬ 
spoon each cloves and cinnamon. Stir 
until the egg is slightly cooked, then add 
one cup of chopped fruit—citron, raisins 
and currants. Put aside until very cold, 
then shape into small croquettes, roll in 
crumbs, dip in egg and roll in crumbs 
again. Fry in hot fat. Serve with your 
favorite sauce. 
French Sauce.—One egg, one cup light 
corn syrup, % cup water, one tablespoon 
cream, one teaspoon vanilla, % teaspoon 
salt. Beat egg until very light, pour on 
gradually the hot corn syrup and water, 
beating constantly with an egg heater. 
Add cream, vanilla and salt and serve at 
once. 
Fruit Sauce—.Cook together for half 
an hour one cup corn syrup (or thick 
fruit syrup), y 2 cup water, y 2 cup seed¬ 
less raisins and the juice and chopped 
rind of one-half an orange. Before serv¬ 
ing add a few gratings of nutmeg and 
one teaspoon vanilla. This is very good 
with suet or cottage puddings. 
Lemon Sauce.—Three-fourths of a cup 
of white corn syrup, 3 ,4 cup of water, two 
teaspoons butter and one tablespoon lem¬ 
on juice. Make a syrup by boiling the 
syrup and water five minutes; remove 
from the fire; add butter and lemon juice. 
Fruit Pudding.—One cup finely chopped 
suet, one cup molasses, one cup sour milk, 
iy 2 teaspoons soda, one teaspoon cinna¬ 
mon, J / 2 teaspoon ground cloves, y 2 tea¬ 
spoon salt, 1 )4 cups seedless raisins, % 
cup currants, 2% cups flour. Add mo¬ 
lasses and sour milk to the suet; add two 
cups flour sifted with the soda, salt and 
spices; add fruit mixed with the remain¬ 
ing flour. Turn into a well-greased mold 
and steam four hours. Serve with either 
of the three sauces. If currants are hard 
to get. you may use two cups of raisins or 
substitute chopped citron, figs or dates 
for the currants. 
MRS. F. WM. STILLMAN. 
A Sugar Suggestion 
A certain wise woman makes sure of 
sugar for canning by the following 
method: Whenever she uses a jar of 
fruit she places in the can, as soon as it 
is washed and dried, one cup of sugar, 
and sets it away, ready for the next can¬ 
ning season. This is not hoarding, but 
simply equalizing the demand for sugar 
throughout the year, and the practice 
ought to be followed by all with general 
benefit. g. a. t. 
Scalloped Sweet Potatoes.—Steam the 
potatoes until tender; pare and slice; 
place a layer in a baking dish and season 
with salt, pepper, butter and a half cup 
of sugar. Cover with a layer of bread 
crumbs and another layer of potatoes un¬ 
til all are used. Beat together one egg 
and one cup of milk, or cream .and pour 
over the potatoes and bake one-half hour. 
Glazed Sweet Potatoes.—Pare and 
quarter the potatoes and place in stew 
pan ; add salt, half a cup of sugar and 
the same of butter; stew until tender in 
just enough water to keep from burning ; 
lift into pan and brown in the oven. 
Sweet Potato Pudding.—Pare and grate 
the potatoes and to each pint of potatoes 
add one egg, nearly two cups of rich milk, 
one tablespoon of butter and sugar to 
sweeten to suit the taste; also a teaspoon 
of salt. Beat well together and pour into 
a granite pudding pan and bake slowly 
for one hour. 
ihdi Means the Ran^e for every Farm 
A practical cook, a woman who had lived on a farm and knew just what was needed 
to make the kitchen work easier, helped our experts design the 
THE RANGE THAT BAKES A BARREL OF FLOUR WITH ONE HOD OF COAL 
The experts put all the knowledge gained through 70 years’ experience in building stoves 
and heaters into the scientific arrangement of flues, grates, fire box and dampers, with the 
result that every bit of heat in the fuel circulates evenly through the oven or under the lids. 
That’s why it is so economical, and every part of the oven bakes perfectly. 
The woman’s touch you will find in the big, roomy, perfectly square oven, 
the polished top that never requires blacking, key plate that lifts and fastens 
up the front lids for feeding and broiling. 
She suggested the simple, graceful lines that are so easy to keep clean, 
the Ash pan and slides that keep the ashes where they belong, the big 
reservoir (or water front) that heats quantities of water and many other 
touches that you will find to make cooking pleasanter and simpler. 
Mrs. Weber, Bath, N. Y., writes: 
My Sterling Range is in perfect condition. Have had it in use 
two years this month. Have had anywhere from. one to seven boarders 
to cook for, meaning steady fire all day long for the last year. I 
think there is no range can surpass a Sterling in any way, it’s per¬ 
fect. It also keeps a 150-lb. pressure tank, extra large, boiling hot 
all the time. No one will be sorry who owns one. 
It will pay you to send today for our free book describing this step 
and time saving range and let us tell you the name of the nearest 
dealer. __ 
We know you are a busy woman, 
that’s why we want you to see the 
Sterling Range. 
If you want your house heated 
evenly and economically send also 
for the book on the 
N. P. Sterling Furnace. 
The One Register Furnace. 
Sill Stove Works 
ROCHESTER, N. Y. 
