RURAL NEW-YORKER 
1213 
Practical Notes on Children’s Clothes 
The small hoy’s Winter clothes are a 
problem at best. They must be wash¬ 
able and war. atl as near ironclad as 
.possible—a conn nation hard to find. 1 
believe real galat< conies as near the re¬ 
quirements as can be found. During the 
war I was disco *-**age< l L and wondered if 
the real gala a^Vith^i satiny surface 
would ever be on the gingham counters 
again. It is—at 50 cents a yard. There 
is a lighter quality at 30 cents, but I have 
my doubts as to its wearing quality. I 
know the heavier grade, for 1 hud two 
house dresses of it that were in the wash 
alternate weeks all one Winter, and saw 
as rough wear ,as only a farmer's wife’s’ 
dresses have, and they were still good 
dresses when warm weather came. Three 
suits of dark blue galatea with tiny white 
stripe or iigure. should be sufficient for 
the small boy of three or four. I made 
those for my little son large enough that 
lie has worn them an entire year. The 
trousers were through both at the knees 
and the seat by Sprit; •-but the waists, 
witb a little mending at* the wrists, were 
Fold 
Economy in Cutting the Child's Dress 
n good shape to wear with overalls in tlie 
Spring and cool Summer days. Fifty 
cents a yard seems a big price to pay for 
everyday suits : but there is greater econ¬ 
omy in making three suits of material 
that will wear all Winter at 50 cents a 
yard than in buying 20 or 30-eent ma¬ 
terial and making five or six lightweight 
suits that are not warm and that have to 
be patched and labored with many times 
before Spring. 
In very cold weather (and wo have no 
furnace) there are times when the cotton 
suits and knit underwear do not seem 
warm enough, especially as it is impos¬ 
sible to keep the small boy from naming 
out without extra wraps. For such 
weather I made our boy some “petticoats” 
of his father’s cast-off heavy knit wear. 
They are cut as an infant's Gertrude 
skirt, as long as a good ]<>ng shirt, bound 
around the neck and armholes with mus¬ 
lin. and fastened over the shoulders with 
button and button-hole. This can lx* slin- 
ped on or off without removing all the 
outer clothes and adds greatly to the 
warmth of the little fellow’s clothes. A 
good quality plain serge coat has done 
service as a good coat for two Winters 
and is still a very nice coat. Again I 
say. it is more economical to buy of extra 
good material and pay more. Some moth¬ 
ers say, “But they outgrow their clothes 
so soon it is not worth while to put much 
money in them.” I know a nice little boy 
with a very devoted mother who gives 
much care and attention to his clothes, 
and yet he is always fairly squeezed and 
crowded into his little garments. She 
makes the mistake of getting his new 
clothes exactly to fit him. and tlie first 
time they are washed they are a trifle 
too small ; and before they are worn out 
they are so much too small for him that T 
know lie is perfectly miserable in them. I 
always buy my boy’s garments from six 
mouths to a year larger than his age re¬ 
quires. No. I do not have h - trousers 
half way down his legs and bis bands 
bidden in too long sleeves, and the whole 
hoy looking as though lie were dressed in 
his big brother’s hand-me-downs. But to 
return to the serge coat: when I bought 
it it was with the thought that I would 
pay for quality rather than trimming, 
that I would get it big enough to do ser¬ 
vice for the boy for two Winters, and that 
it must be so made that after he had out¬ 
grown it I could add a bit of fur or other 
trimming and make a coat for tlie little 
sister. 
Little sister also wear galatea dresses, 
and with pipings of white or tucks briar- 
stitched in white, they are always fresh 
and clean looking. .She is wearing dress¬ 
es this Summer that were made for her a 
year ago last Spring. A friend of mine 
told me of the pattern after she had used 
it for two little girls of her own. (These 
handed-on ideas that have actually been 
tried out and found practical are worth 
more than a whole book full of new 
ideas.) I cut the little girl’s dresses 
either kimono style or with raglan sleeves. 
1 prefer the latter because it 4 cuts to bet¬ 
ter advantage, does away with the bias 
seam under the arms that is so apt to 
stretch out of shape, and is a trimming 
in itself. By cutting a large neck open¬ 
ing. binding it. and running narrow tape 
t > draw it iu to the desired size, a dress 
may have a high neck for Winter or a 
low, round neck for warm weather. A 
deep hem sewed by hand can be let out in 
a short time when the dress grows too 
short, or the little girl grows too long. 
This is the easiest style to iron that I 
know of. and is capable of so many varia¬ 
tions that I have used it altogether for 
.'.’jjusham, pique, flannel and sheer white 
goods. After such a dress becomes en¬ 
tirely too small it is still of use as an 
apron. I cut out a long armhole and a 
deep neck opening, sometimes binding 
them and the bottom also with the good 
part of still another dress in contrasting 
color, and there is a good apron. 
I cut my own pattern for the dresses, 
measuring the length from top of shoulder 
to bottom of hem. and from armpit to 
wrist for sleeve. To make raglan sleeve 
I fold pattern on dotted line and cul 
along this line, allowing for a seam. If 
this is done a dress may be cut. from ging¬ 
ham as shown in sketch, leaving almosl 
no waste. I prefer to hem or bind bottom 
of tbe sleeves and run tape in it, as in 
the neck binding. Then sleeve can he 
ironed out flat and as the sleeve becomes 
too short the tape can be tied more loose¬ 
ly or left out entirely. By cutting my 
baby boy’s first outing flannel night¬ 
gowns in this way and making them quite 
large—the tapes holding them in place at 
neck and wrist—he wore them two Win¬ 
ters, and the little girl finished them last 
Winter—four Winters of service without 
so much as letting out a single scam. 
M ItS. K. E. L. 
Frost Grape Jelly; Sweet Cucumber 
Pickle 
What can he made of “frost grapes”? 
Is this tlie proper name for those small 
wild grapes, and are they of no u*e until 
bitten by tbe frost? fan a jelly be made 
of them? If so. please tell me how. I 
notice on page 1040 Mrs. G. W. IL’s re¬ 
quest for a grape fudge recipe. I would 
also like t3 have this recipe if anyone 
sends it in. Would also like a recipe for 
cucumber sweet pickles. mi;s. ii. g. b. 
Frost or chicken grape is the common 
name of Vitis eordifolia. a native variety 
with very sour berries that do not ripen 
till after frost. Perhaps some of our 
readers have special recipes for the use 
of this acid fruit. No doubt you can 
make jelly from frost grapes, as from 
other wild grapes. Frosting seems to re¬ 
move some of their acidity, but over-ripe 
grapes do not make a stiff jelly, and we 
would prefer to use them before frost. 
They are more seedy than the larger Wild 
grapes. Cook them and drain the juice 
like any other fruit. Put the juice on to 
boil, and boil for 15 minutes. While if D 
boiling beat tin* sugar in the oven. T’se 
a little over one cup of sugar to the cup 
of juice. When the sugar is dissolved, 
boil until the jolly will begin to stiffen 
on a cold plate. 
For sweet encumber pickles wash cu¬ 
cumbers and pack closely in jar. and pour 
over them boiling brine, one cup salt to 
one gallon cucumbers, dissolved in water 
enough to cover. Let stand 24 hours, 
drain, wipe dry, and cover with weak 
vinegar, boiling hot. Drain, thou prepare 
fresh vinegar with mixed spices, nastur¬ 
tium seed, two green peppers, and brown 
sugar to taste. Boil the spiced vinegar 
five minutes, then add the drained cucum¬ 
bers, heat through and then seal in jars. 
The sweet pickles will not keep long in 
open crocks. 
Sliced Sweet Pickles. Sliced cucum¬ 
bers, one quart vinegar, one cup sugar, 
tablespoon of cloves, tablespoon of cinna¬ 
mon. Take slicing encumbers ; six good- 
sized ones will make a quart; slice and 
put in a crock, cover with salt and let 
stand over night; in morning drain, put 
in preserving kettle vinegar, sugar, cloves, 
cinnamon, until at boiling point, put in 
sliced cucumbers, boil up and can. 
Pepper Sauce 
Will you give me a recipe for making 
pepper sauce? mrs. s. w. b. 
Take two dozen largo ripe peppers, re¬ 
move the stems, and most of tin* ..Is : 
put them in a kettle with three sliced 
unions, two cloves of garlic, one teaspoon 
of salt, one pint of vinegar and one table¬ 
spoon of grated horseradish; boil together 
until the vegetables can be rubbed through 
a coarse sieve; return to the fire, add a 
pint of vinegar, one tablespoon of brown 
sugar, one teaspoon each of ground cloves, 
allspice and black pepper; boil five min¬ 
utes; bottle and seal while hot. 
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THE 
RURAL NEW-YORKER 
333 W. 30th St., N. Y. 
