1%t RURAL NEW-YORKER 
1143 
The Home Dressmaker 
The Home Dressmaker 
Ideas in Organdie. —In the first illus¬ 
tration two models are shown in organdie, 
tins material being especially in favor this 
Summer. The dress at the left was 
Havana brown organdie, the trimming 
sand-color in the same material. The 
drees itself was perfectly plain with set- 
in sleeves. The trimming consisted of a 
long broad scarf of sand-colored organdie, 
passing over the shoulders and drawn in 
at the waist like a fichu, then hanging 
down in two long ends in front. The 
folded girdle was also of the organdie. 
In the original the scarf was in a con¬ 
tinuous piece, but it would be quite prac¬ 
tical to have the fichu separate, and the 
scarf ends attached to the skirt like a 
tunic, the seam being covered by the 
girdle. This would enable one to have 
the skirt closing a little at the side, under 
the scarf ends, instead of directly in front. 
The trimming consists of square blocks 
of brown organdie, applied on in groups 
of five, one in the center and one at each 
corner. These were simply stitched on 
flat and then finished with a line of chain- 
'jffm 
EL 
Two Styles in Organdie 
stitch. 'Phe cuffs of sand-color had a 
similar trimming. This dress is so simple 
that any plain pattern may be used for 
it, but the trimming makes it surprisingly 
good-looking. The same idea was very 
pretty in dotted swise, dark blue with 
white dots, the white organdie scarf in 
this case having applied blocks of old rose 
for the trimming. 
Organdie With Tunic. —The second 
dress, at the right, is organdie also—a 
plain skirt, gathered tunic and plain 
waist fastened invisibly under the arm. 
It was, however, a particularly dainty 
model, being orchid-color, trimmed with 
puffings of white Brussels net. The tunic 
had two puffings of the net set in. with 
tucks between, the short sleeves and 
round neck being finished with net puff¬ 
ings also. The folded girdle was of the 
organdie. This dress would be very at¬ 
tractive in black for a wearer in mourn¬ 
ing. Mourning clothes always seem ex¬ 
tra oppressive in Summer, and one can¬ 
not always meet with pretty styles in 
inexpensive materials. This dress, made 
in black organdie with black net puffings, 
would be very attractive. In this case 
we would have a fold of white lisse in 
both neck and sleeves; this is now worn 
with the deepest mourning, and is much 
more becoming than unrelieved black. If 
preferred, insertions of black imitation 
Chantilly lace could be used instead of 
the net puffings in the tunic. 
White and Yellow. —The little girl’s 
frock in the second picture is one of the 
popular combinations of white and yel¬ 
low. The skirt, with broad box pleat in 
front, the remainder kilted, is heavy cot¬ 
ton with linen finish, in buttercup yellow. 
The plain little blouse is white lawn, 
with collar, cuffs and belt of the yellow 
material. These are all edged with but¬ 
tonholing in black. The panel front of 
the collar was trimmed with six square 
blocks embroidered in black with white 
center; from the center of each a white 
ball hung on a little cord. We see these 
balls used a great deal on children’s wash 
dresses. 
Bute Dotted Swiss. —The dress in the 
center is dotted Swiss, dark blue with a 
white dot. It was a perfectly plain 
model, but had a panel of white organdie 
extending all the way down the front of 
both waist and skirt. The closing down 
the center was bound with the blue 
Swiss, and the collar and cuffs were 
bound also. The skirt had three narrow 
hands of white organdie let in around 
tlie lnps, but no other trimming; the 
girdle was white organdie, tied in a flat 
bow at the back. This dress was cool, 
pretty and practical, and if the panel 
ront. collar and cuffs were removable 
they could be laundered separately more 
; ,V n . tbau tlu ' dark swiss. The same 
•. Is .Pretty and fashionable in brown 
Swiss with white dots. 
. ;® LTow Bingham. —The dress at the 
ght was an odd and pretty stvle in 
yeffow check gingham. The waist was 
th "/’• l ' ” ,as - ni, d was long-waisted; 
tne skirt was joined to it in outstanding 
pleats or flutiugs, wider at the sides, so 
to eve the Stvupsh oanier effect. The 
toils ot these punier pleats were finished 
with a little white frill, which continued 
down the side seam of the skirt. The 
deep pointed bib collar, fastening at the 
back (where the waist also fastened) was 
of white organdie, bordered with two 
little frills; the black tie, brought around 
underneath, passed through two slots, and 
tied in front. There was a narrow black 
belt, and the short sleeves were finished 
with a frilled cuff. This dress was as 
expensive as Summer silks used to be, 
but gingham is no longer an humble 
fabric, in cotton goods, gingham, organ¬ 
die and swiss are the leading favorites 
this Summer, though voile is still freely 
used. While we do not have a pattern 
exactly like this yellow dress, there is a 
pattern. 0080, of a long-waisted dress, 
with the skirt joined on this way, sizes 
10 and IS years, shown on page 1112. 
Notes and Novelties. — Openwork 
stockings are again with us. usually in 
large cobwebby patterns quite different 
from the lace stripes formerly worn. 
Among new low shoes are many style 
with ankle straps, some plain straps tied 
with a ribbon bow, others fancy straps 
cut into openwork. With lace stockings 
these make very conspicuous footwear. 
We have had several requests for a 
pattern for refooting stockings. We can 
now supply this pattern, 994S, price 20 
cents. It shows two styles of doing the 
work, and comes in sizes G, 7, 8, 9 and 
10 inches. 
One dress of canary yellow organdie 
was given a novel touch by a girdle of 
vivid American Beauty color. The dress 
had a tunic and frilled fichu. The Amer¬ 
ican Beauty girdle had one sash end of 
the same color, and one of canary color. 
The ribbon was grosgrain, about two 
inches broad, with a fancy picot edge, 
and the sash ends; were placed atone side 
of the front. 
A group of children’s dress in a promi¬ 
nent shop displayed different styles in 
brown swiss with white dots. They 
were very cool-looking. 
Broad-brimmed hats in all styles of 
colored straw are shown in both plain 
and fancy weaves. They are usually 
trimmed with a wreath, frequently of 
mixed flowers. Old-fashioned -wreaths of 
“field flowers”—buttercups, daisies, corn¬ 
flowers, clover, poppies, etc., are again 
in favor. 
Cherries in weird and extraordinary 
color combinations—purple, blue, ma¬ 
genta, jade, etc., are seen on many small 
hats. Wreaths or clusters of black cher¬ 
ries without foliage are smart-looking on 
all-black hats. 
We have seen some dress skirts of 
printed chiffon or chiffon voile lined 
throughout with Brussels net—the first 
lined skirts we have seen for a loug time. 
However, the dress material was so gauzy 
that some reinforcement was needed. 
Many of the gingham dresses are again 
seen with tie-around bodices, giving a 
fichu effect in front, while the ends are 
brought around to the back, and looped 
Yellow Lincnc, Dotted Swiss and Gingham 
or tied in a bow. Others have a sash of 
the gingham, tied in a large bow at the 
back. Misses’ gingham dresses at $10.73 
to $19.73 will sound expensive to those 
who used to rely upon gingham for cheap 
and durable children’s clothes. 
Macaroni and the Other Paste Foods 
Macaroni and the other members of the 
paste food family make good substitutes 
for potatoes because of their large starch 
content. They are truly delicious, too. if 
they are well cooked in boiling salted 
water so that they are not pasty. Cook¬ 
ing in a tireless cooker improves macaroni. 
Macaroni with Cheese.—Boil one-fourth 
pound of macaroni and cut it in desired 
lengths. Chop one-fourth pound of cheese. 
Cover the bottom of a baking dish with 
the boiled macaroni; dot with a few bits 
of butter and a sprinkling of cheese, salt 
and pepper, then another layer of maca¬ 
roni, and so on until all the ingredients 
are used, having the la “- layer cheese. 
Cover with bread crumb and bake in a 
hot oven 20 minutes. 
Macaroni with Vegetable Sauce.—Boil 
three-fourths pound of macaroni in boil¬ 
ing salted water. l’ut in a saucepan 
three tnhVsn<>o>*s of butter and three 
tablespoons of s'lad oil; .old two diced 
onions, one-third cup diced carrots, one- | 
half cup diced turnips and 1 y» cups diced 
celery : let cook gently until tender. Then 
add one cup tomato juice, three-fourths 
cup each canned peas and string beans 
and one minced green pepper, and simmer 
a few minutes longer. Season to taste 
with salt and pepper. Arrange the 
macaroni in a deep serving dish, pom- 
over the sauce (which should be thick) 
and cover thickly with grated cheese. 
Serve as the main dish of a meal with 
lettuce and French dressing and stewed 
or canned fruit. 
Macaroni and Dried Beef.—Break EDA 
cups macaroni in one-inch pieces and cook 
in one quart of boiling salted water until 
tender. Drain well and put a layer of it 
in a baking dish, then add a layer of dried 
beef broken in small pieces and repeat 
until the macaroni is all used. You will 
need about one-fourth pound of dried 
beef. Mix together 1 *4 cups of milk, one 
egg, slightly beaten, two tablespoons of 
flour, one-half teaspoon white pepper and 
one-fourth teaspoon onion salt. Pour over 
the macaroni and bake 30 minutes in a 
moderate oven. Serve as the main dish 
of a meal with catsup or stewed tomatoes. 
Spaghetti T.oaf.—Melt 1% tablespoons 
of butter in a saucepan ; stir in 1 *4 table¬ 
spoons of flour, three-fourths teaspoon 
salt, one-eighth teaspoon pepper and one- 
fourth teaspoon paprika ; gradually add 
IV 2 cups of milk, stirring all the time. 
AVhen this boils add a cup of grated 
cheese, one minced pimiento and four cups 
of cooked spaghetti. Beat three eggs; 
combine with the other mixture and put 
in a well-greased baking pan holding one 
quart. Set in a pan of hot water and 
bake in a moderate oven until firm in 
the center. Serve as the main dish of a 
meal with stewed tomatoes and a plain 
salad of lettuce or cabbage. 
Homemade Noodles.—Put four table¬ 
spoons of flour on a dinner plate; make 
a well in the center of the flour and put 
in an egg well beaten and mix in care¬ 
fully the flour. When the dough is very 
hard knead and work until it becomes 
soft and free from stickiness. Boll out 
in a very thin sheet; place on a clean 
cloth and ’hang in the air until slightly 
dry (about 10 minutes); then roll 
slightly, cut in very thin slices; shake 
them out and dry in the sun or a warm 
oven. When perfectly dry put in glass 
jars, seal and place in a dry closet. They 
will keep a long time and are more deli¬ 
cious than the bought noodles. 
Fried Noodles.—Drop the dried noodles 
into fat hot enough to brown a bit of 
bread in 40 counts and fry until a golden 
brown. Drain on crumpled brown paper 
■ and serve with creamed chicken. 
Noodles With Cottage Cheese.—rut one 
pint of soupstock in a saucepan and 
when boiling add two ounces of noodles, 
let boil up again and then simmer gently 
for 20 minutes. Melt two tablespoons of 
butter and let brown slightly; add J /j 
teaspoon salt and a little white pepper. 
When the noodles are tender, drain and 
put on a hot platter, sprinkle over them 
one cup fresh cottage cheese, pour over 
the melted butter and send at once to the 
table. 
Spanish Snuares.—Make once the 
recipe for noodles. When the dough has 
been rolled into a thin sheet cut in strips 
114 inches wide and then cut the strips 
into squares. On one corner of each 
square put a half teaspoon each of care¬ 
fully cooked spinach and cottage cheese; 
brush the edge with egg white, turn over 
the other corner and press the edges firm¬ 
ly together. Put the “squares” into a 
saucepan, cover with one pint of boiling 
stock and simmer gently half an hour. 
Put four good-sized tomatoes or one cup 
of stewed tomatoes and two tablespoons 
of butter over the fire to cook. Add a 
little onion if you like and salt and pepper 
to taste. _ Stew gently until about half 
the quantity is left; put through a sieve 
to remove the seeds. Drain the “squares”; 
put on a hot platter; pour over the 
tomato sauce and serve at once. 
Chicken Soup with Noodles.—To each 
quart of strained and well seasoned 
chicken broth add one ounce of noodles. 
Boil rapidly for five minutes and serve 
at once. _ mhs. f. w. s tillman. 
The Effect of “Overalls Clubs” 
In regard to the overalls, it is a saving 
to those who have been wearing $30 and 
$60 suits ; that is, business men and men 
of wealth. But how about the plain 
farmer who can’t afford anything but 
overalls? Won’t it cause the price to go 
so high that he can’t afford to buy them? 
What will be do then? Demand makes 
high prices, and everything is high enough. 
It may bring the price of clothing down 
some, but it won’t bring it down as fast 
as the price of overalls will go up. If 
those different clubs would have one or 
two dealers in them and have them under 
obligations not to charge extortionate 
profit it might have a tendency to hold 
the price down. At present prices the 
farmer has to pay for overalls and the 
prices of everything else he buys going 
up, ami the price of things he has to sell 
going down or on the standstill, how is 
he going to make it and help to pay the 
war debt and pay for this high-priced 
land? It is an evident fact that the rest 
of the people of our land have to depend 
on the farmer for their living. 
Ohio. _ C. D. HUMPHREY. 
The effect of this overalls demonstra¬ 
tion in some of the big cities has been to 
reduce prices of some grades of clothing. 
When the dealers saw that the public 
was determined to do something they cut 
prices a little. On the other hand, it is 
true that the price of overalls has jumped 
up beyond all reason. 
Genuine 
Aspirin 
Name “Bayer” means genuine 
Say ' Bayer”— Insist! 
Say “Bayer” when buying Aspirin. 
Then you are sure of getting true “Bayer 
Tablets of Aspirin”—genuine Aspirin 
proved safe by millions and prescribed by 
physicians for over twenty years. Ac¬ 
cept only an unbroken “Bayer package” 
which contains proper directions to relieve 
Headache, Toothache, Earache, Neuralgia, 
Rheumatism, Colds and Pain. Handy tin 
boxes of 12 tablets cost few cents. Drug¬ 
gists also sell larger “Bayer packages.” 
Aspirin is trade mark of Bayer Manufac¬ 
ture Monoaceticacidester of Salicylicacid. 
Save Your Money 
* 3.98 
For this stunning, bright, 
soft, genuine leather 
shoe. Buy your shoes 
direct from, our factory 
ami save many dollars. 
This is only one of the 
mauy big values we are 
showing in our catalog 
R. We are selling shoes 
for all the family direct 
from our factory to you 
at prices that will sur¬ 
prise you. 
Try a pair of these. 
You will surely be 
glad you did. 
We gna ra ntee that the 
Shoes Must Please or 
ice refund Money. 
We pay delivery 
charges. 
QUICKSTEP 
SHOE 
No. 22536 
CO. 
Boston 
QUICKSTEPPERS 
ALWAYS SAVE MONEY 
Send for Big Catalog R 
Why not save money? 
3 1 lbs. of Best 01 HQ 
4 Combination 
(Ground Only) 
PARCEL POST FREE WITHIN 300 MILES 
r o combat the high cost of 
coffee we have combined the 
finest coffee grown zvith health¬ 
giving roasted cereals and the 
highest grade chicory. 
The flavor is delicious ! 
MONEY BACK IF NOT SATISFIED 
VAN DYK 
51 BARCLAY ST., NEW YORK CITY 
Branch Stores Everywhere. 
“TURKISH TOWELS” 
Mill Seconds that are Big Value 
We will send you POSTPAID FOR FOUR 
DOLLARS Our Special llundlc of Assorted 
Towels—Retail Value Five Dollars. 
Full Value Guaranteed 
Money Hack If Dissatisfied 
Sterling Textile Mills Flagg St., Clinton, Mass. 
School of Horticulture 
(IS Miles from Philadelphia ) 
AMBLER. PA 
Offers to women attractive courses m 
Floriculture, Vegetable Gardening 
and t'auuing for the month of August. 
Write for circular 
ELIZABETH LEIGHTON LEE, Director 
Feeds and Feeding now $2.75 
This standard book by Henry & Mor¬ 
rison has been advanced to $2.75, at 
which price we can supply it. 
THE RURAL NEW-YORKER 
New York 
833 West r.OtL Street 
