Xfcr RURAL NEW-YORKER 
I I I I 
Using the Dress Form 
Having written about the making of 
dress forms, let us consider them as 
helpers. Personally, I prefer them sepa¬ 
rate from standard, although many glue 
them onto the base.. If separate one can 
sit (and rock if so inclined) and place 
the collar and vest. Paper patterns can 
l>e fashioned till the desired effect is ac¬ 
complished. By using sharp pointed pins 
the patterns can be pinned in place, 
though sometimes a plain-fitting lining 
or gauze undershirt is a help to pin to. 
Placing her ladyship upon her “feet” she 
will stand untiring for hours, yes. days, 
i<> be fitted. The only fault to find she 
will not hold her breath for the skirt to 
be hooked. Having stood her tip and fas¬ 
tened skirt to waistline, it is only the 
work of a few minutes to even the skirt, 
t fverblouse should be marked at the lower 
edge of form with pins and cut even, or 
a certain number of inches added to cut 
a true length. 
She is worth having just to try aprons 
on; for remodeling old garments she is 
almost more necessary than patterns; a 
big help for petticoat yokes or for shaped 
girdles, indispensable for the house dress 
(hat is joined at waist. And for those 
shoulder straps on corset covers and 
camisoles, what a boon, as anyone will 
know that has tried to adjust them alone 
in front of a mirror or has had them keep 
slipping off. For the woman who hires 
her sewing done away from home the 
form accompanies the goods, and the 
dresses come hack correct for the wearer. 
This silent Bettie is surely worthy of 
being classed among the most necessary 
of labor-saving conveniences. 
patsy’s wife. 
Destroying Ants 
The Quarterly Bulletin , issued by the 
Michigan Agricultural College, gives the 
following advice as to methods of destroy¬ 
ing ants: 
The ants that infest houses in Michi¬ 
gan i.i.v. for control purposes, he divided 
into two classes: those that like sweets 
and those that like grease, the latter be¬ 
ing the very tiny red ants that love to 
collect on bacon rinds and on other greasy 
objects. The sweet-eating ants include 
the large carpenter ants, which are black, 
and several species of brown ants of 
varying size, but all of them larger than 
the tiny grease-eating species. 
In order permanently to rid a dwelling 
of these nuisances it is necessary to in¬ 
duce the ants themselves to do the work 
for you. A mixture of tartar emetic and 
extracted honey at the rate of one part 
of the poison to 20 of the honey seems 
about the right combination for the sweet- 
loving ants. It kills the ants eventually, 
but not quickly enough to hinder their 
getting hack home and destroying their 
nests. The grease-eating species may he 
controlled by working a small amount of 
tartar emetic into bacon rind, or by using 
one part tartar emetic to 20 parts of 
grease. The grease eaters are much 
harder to control than the sweet feeders, 
and much more time must be allowed. 
Get your druggist lo mix up an ounce 
or so of this material, and place it where 
nothing but the ants can get to it. I would 
invert an empty wooden Ikix over the 
dish containing the poison, label it and 
put it away in some such manner that 
neither children nor any other creatures 
can get to it or mistake it for food. If 
it is impossible to take such precautions, 
then it is better not to attempt to get .rid 
of the ants in this manner. The ants 
will come to the poison honey, and usu¬ 
ally all that is necessary is to leave Ihe 
poison-bait exposed a few days or weeks 
until the ants have all had an opportunity 
to partake. Large ant nests in the lawn 
may be treated in a similar manner. 
I’lace the poison-bait on a piece of tin or 
in a shallow dish on the nest and invert, 
an empty wooden box over the dish and 
ant-hill, to prevent anything other than 
ants from getting at the poison. 
Remember that tartar emetic is a vio¬ 
lent poison and extremely dangerous and 
just as effective against humans and pets 
as against insects.- Take every precau¬ 
tion possible in its use, and as soon as it 
lias accomplished its purpose bury the 
remainder or take precautions which will 
prevent its being the cause of an accident 
later on. 
Trouble with Icing 
< >n page 1021 we noticed the recipe of 
chocolate cream cake to be very attractive 
and we proceeded at once to make the 
cake, but evident! v we did not have good 
results with the “filling,” inasmuch as the 
icing candied. We were unable to spread 
it on the cake. Is it necessary to cream 
sugar and butter before adding three- 
fourths cup of milk, and how do we know 
when to stop beating (what consistency 
it should have before pouring it over the 
cake) V We can see when properly made 
it must be delicious. A. K. E. 
The trouble with the frosting is in the 
boiling, which was shown when the filling 
< ••udied. This filling is simply a milk 
frosting with the butter added to give 
< xtra richness, and when I make it myself 
I put sugar, milk and butter all together 
in an enameled basin (which I never use 
for any other purpose than cooking frost¬ 
ing). set on the stove and stir until sugar 
is dissolved, so il will not stick fast to 
bottom of dish and burn, but do not stir 
while it is boiling or after it gets hot and 
s'"' '• is d'ssoiv'-d. as that causes the 
giT ; ning or e’ud'ing. Boil 15 minutes 
or until it “threads,” but not until it 
“hairs,” as when water is used ; then re¬ 
move and beat until it becomes like thick 
cream or until it spreads- evenly, but does 
not run off the cake. Should the filling 
show an inclination to candy, stir con¬ 
stantly while adding boiling water drop 
by drop until it is thin enough to spread. 
Do not cream butter and sugar together 
unless you boil the milk and add to the 
mixture while boiling, as adding cold milk 
to the creamed butter and sugar will 
cause curdling, which would spoil the 
frosting; so I use the easiest; method, and 
put them all together and boil 15 minutes; 
then beat until cool and thick enough to 
pour onto cakes and spread. T have seen 
this same filling spread with jelly instead 
of chocolate, and it looked- very tempting. 
The filling is made like any boiled icing 
using milk instead of water. I nearly al¬ 
ways use milk instead of water, as no 
egg white is required, just milk and sugar 
boiled together and flavored when re¬ 
moved from the stove. JESSIE. 
Melon Conserve 
I noticed a request for methods of pre¬ 
serving cantaloupes, and the reply. The 
following is original recipe for meion con¬ 
serve which we find very satisfactory, 
especially in a rainy season, when many 
fine melons crack before they are quite 
lit to eat. The better flavored the melons 
the better the conserve, but it is very 
good if only one or two melons in a half 
The Rural Patterns 
In ordering always give number of pattern 
•nd size desired, sending price with order 
0935. 
8 to 14 
medium 
quire 4 
terial 3( 
3% yds. 44, 2>/i yds: 
154. 20 cents. 
Boy’s Suit, 
years. The 
size will re 
yds. of ma¬ 
in. wide, 
2029. Boy’s Suit, 
2, 4 and 6 years. 
Tlie medium size 
will require 2 yds. 
of material 3d In. 
wide, 1% yds. 44, 
1 % yds. 54. 20 
cents. 
dozen are fine flavored. Take melons two 
or three days before they are ready to 
eat, while the flesh is firm. Remove 
seeds and pare off all the hard rind. Dice, 
and to each quart add one lemon, washed 
and cut fine, two cups of water and a 
dozen whole cloves. Boil till fruit is 
tender, adding more water if it boils 
away too much. When fruit is tender, 
add 1 y 2 pounds of sugar, or more if liked 
very rich. Use a large shallow pan and cook 
rapidly till thick, stirring often. Put in 
jelly glasses or seal in pint jars. For 
best results the fruit should not stand 
more than two inches deep in pan while 
cooking. Many conserves acquire a strong 
flavor by being cooked too slowly and in 
too large quantities. Every one who lias 
fried this recipe like it. and [ send it 
hoping it will be of use to others. 
MRS. II. M. B. 
Pepper Hash; Tomato Catsup 
t\ ill you give recipe for pepper hash 
and tomato catsup? mbs. i>. w. i». 
Pepper Hash. — .Six big onions, one 
small cabbage, six red peppers, six green 
peppers, all put through food chopper and 
drained. Bring just to a boil in one quart 
vinegar, one to two eups sugar, two table¬ 
spoons salt, and seal. Very good. 
Tomato Catsup.—This is an old recipe 
furnished by Mrs. Nichols of Round Pond, 
Me., wife of an old sea captain. One- 
lmlf peck ripe tomatoes cut up, two table¬ 
spoons each of salt and pepper, one-lialf 
tablespoon each of ground mustard, all¬ 
spice and cloves, and one pint of good 
cider vinegar. Cook until tomatoes are 
very soft, then put through sieve. Set 
back on stove and cook till it thickens. 
Put into closely corked bottles, and when 
cool seal. Boil the corks and put them 
into bottles hot. This is a dark-colored 
catsup of fine flavor and keeps well. 
Wheat Breakfast Food 
Can you send me the recipe for the 
preparation of wheat ns a breakfast food 
by soaking in water that appeared in 
The R. X.-Y.V This appeared in a gen¬ 
eral article probably a year or more 
ago. ii. i). s. 
The following recipe was given by 
Harvey Losee last year: Wash the 
" heat well in cold water, then spread in 
shallow pans and dry well in the oven. 
Grind coarsely in a coffee mill, then cook 
in a double boiler three or four hours. 
Heat up for breakfast the next morning. 
You Can't Get 
Away From It! 
TT’S the flavor! The wonderful flavor and quality of Van Dyk Teas and 
Coffees that have made our 100 stores successful. Our Mail Order Department 
makes it possible for everyone to get this quality. Just mail your check or 
money order and we send the goods. If you don’t like the quality we promptly 
return your money. Yon want satisfaction and we only want satisfied customers. 
WE PAY THE PARCEL POST (within 300 miles) 
(Add dc. per lb. postage for distances further than 300 miles from New York). 
COFFEES 
Freshly Roasted—All Pure 
(State if you want Bean or Ground) 
4 lbs. SAN BO for $1.00 
San Bo is a special blend of excellent 
coffees (no Rios) producing full strength 
and wonderful flavor. 
3 lbs. G. C. MARA for $1.00 
A Genuine Maracaibo Coffee. 
2 % lbs. DUCHESS for $1.00 
Tlie finest Coffee in America. 
4 lbs. COCOA for $1.00 
Absolutely Pure. 
JAMES VAN DYK CO. 
50 BARCLAY ST., NEW YORK, N. Y. 
100 Van Dyk Stores in Thirty Cities. Reference:—Your Own Bank. 
TEAS 
High Quality—Delicious Flavor 
3 lbs. VICTORY TEA for $1.00 
2 lbs. QUALI-TEA “ $1.00 
Your choice :—Mixed, Oolong, 
Ceylon, Orange Pekoe, English 
Breakfast, Uncolored Japan, Young 
llyson, etc. 
6 lbs. PEANUT BUTTER $1.50 
Absolutely Pure. 
Here Are Prices You’ve 
Been Waiting For 
P Why look further for low 
prices? “Kalamazoo-Di- 
rect-to-You” prices have 
hit bottom. Our savings 
to you are now the biggest 
in the history of our busi- J 
ness. Prices quoted here 
show but a sample of what 
we can save for you. 
Send for New ©qq 
List of Prices $lo— „ 
and sec the savings you 
can make on articles 
such as furnaces, washing 
machines, cream separa¬ 
tors, fencing, shoes, paint, 
sewing machines, and a great 
line of farm and home needs. 
^ Quick shipment. 
“'^Cash or easy pay¬ 
ments. Send a 
postal today and 
Ask for Catalog 
No. 114 
Kalamazoo Stove Co. 
Mfrs., Kalamazoo, Mich. 
Cook Stoves $OC90 
land Rentes 
A Kalamazoo 
K:.r.::r Direct to You 
See These 
at the 
State Fair 
Stroll over to tlie exhibit 
at (Jnyuga Avenue, near 
tlie west entrance of the 
race truck, See for your¬ 
self how easy it is to wash 
ALL your clothes quickly 
and thoroughly by nil- 
pressure and suction, 
VAC CUP 
(Formerly the Dodge k 
Zuill Syracuse “Easy.”) 
Above it the complete 
Vac Cup Washer; with or 
without the wringer. 
At left ikVae Cup Lever 
and Wash Tub attach¬ 
ment. Transforms any 
galvanized Wash Tub into 
an efficient washing ma¬ 
chine—Vacuum principle. 
Sent on thirty days’ free 
trial. Free circulars. 
Burlingame Mfg. Co. 
811 Sunset Avenue 
SYRACUSE, N.Y. 
TURKISH TOWELS 
DIRECT FROM THE MILL 
We will wend you l’o»t|»aiM for $2.00 our special 
bundle of AbHorted Towels, Retail value $2.50. 
MONEY BACK IF DISSATISFIED. 
STERLING TEXTILE MILLS Clinton, Mass. 
Send postal for our other mail order offers. 
rROrilKTFR^k Steady home work guar- 
1 LlxCy an teed to neat workers 
on silk or worsted caps. We pay $3 per dozen up, 
and parcel post one way. Write for sample Stnte 
expei ienee. BEREL, 885 Westchester Ave , B- mix. New York 
s $ 
BIO PROFITS coined *»*} I 
Unkrd by «g«n»i wiling our I 
l.4undry Soap and houwbrdfl I 
netCMinei. Big lute. Ounk | 
rcpuieri Frr« mwruenon 
big luccos 
term* 
New wiling i>Un 
Write quick lor It 
Wolverine Soap Co. 
25 W,mSt. PonUnd. Mirb 
DIRECT FROM MILL Finest 
quality. Send for 80 samples 
Free. Peace Dale Mills, Dept. 
453, 25 Madison Av., N.Y. 
BUY YOUR CLOTHING- 
*3S22b 
PROFIT TO PAY 
WOOLEN MILL 
Witte us your name and address so that, wo can send you catalog and cloth samples of our tine 
MILE-MADE clothing for men and boys. We will show you how to save a big part of your 
clothing money by buying garments and cloth for the family direct from the mill that makes the 
cloth. For 50 years our. doth output has been used by the largest clothing makers. Now wo 
make our own cloth Into our superior MILL-MADE.garments. We are content with a cloth-maker’s 
profit; you buy the BEST at rock-bottom price. Wo send doth samples and easy measurement 
blanks. Note t i, ese values; you can’t begin to match them elsewhere: 
MEN’S SUITS Tailored-to-measure. $25.00 
MEN’S OVERCOATS. Tailored-to-mcasure, $20.50 
MEN’S ULSTERS. Tailored-to-meaeure.. $31.25 
MEN’S MACKINAW’S, standard sizes, 
chest 34" to 46". Made of fine warm 
plaid-back overcoatinns. $11.85 
CLOTH 
MEN’S TROUSERS. Tailored-to-measure $ 5.50 
BOYS’ SUITS, standard sizes. 6 to 17 
yrs. Made of finest MEN’S suitinqs.... $ 9.50 
BOYS’ SUIT, with extra pair pants. $10.95 
BOYS’ MACKINAWS, standard sizes, 6 to 
17 years..... $ 9.00 
BY-THE-YARD .$1.50 up per yd. 
All cloth 50" wide. Finest all-wool suitings in Browns. 
Greens. Heathers, Blues; women’s suitings, cloakings, 
skirtings. Velours, Polo cloth. 
All garments and cloth fully guaranteed. State Items Inn r- 
Wrlto now. 
