C O P Y R IGHT 1 88 7
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BY
M S FOX
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C
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A
1 887
W W TTS ,
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P RIN TER ,
A LB AI Y , OREGON
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PR
The design of the
EF A C E
.
reparation of this W ork, has b een to
p
.
fu rnish a b ook in whichinform ation for t he adies u pon a m ost any s u b ect
su al l y,
this su b ect of l adies work or fancy work has
can b e fou nd
b een treated in su ch away as to form the contents of a doz en or m ore
separate vo u m es; TH E P P ER F LO W ER S , H IR F LO W ER S F EA TH ER FLO W ER S ,
etc , are com b ined in t his vol u m e
au thor, in the
U
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A
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ttention is especial l y cal l ed to the m anner i n which the M IS C ELLA
N EO U S F N C Y W O R K DEP A R TM EN T is condu cted, as al l the atest novel ties in
the decorating ine are int rodu ced, al ong with the m ost ex p icit directions
ferent b ranches of
so to the P A IN TIN G ; al l the dif
for form ing t hem
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l
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Al
l
l
l
w
n
b
eing ex p ained, the co ors to b e u sed, the b ru shes, ho
n
i
to m ix
i
t
a
g
p
h
e reader wi l appreciate the pat terns
a
n
t
s and how to appl y them
T
i
p
herein describ ed i n t he C R O C H ET EP RTM EN T b u t stil l m ore appreciate
.
l
D A
,
whereb y instru ctions for skirts dresses
j ackets shawl s l ace and insertions of the l atest
caps l eggins m ittens
designs are given t hat a chil d who kno ws howto take the fi rst simpl e
D EP
those in the KN ITTIN G
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A R TM EN T
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,
stich in
su
knitting and crocheting canno t fail
l t b y cl o e
s
b ring ab ou t t he desired t e
ob servance of the direct ions given
to
.
Then to the l adies W ho do not ex actl y take to fancy work
,
we have en
deavored to pu t forth a few va u ab l e receipts i n the C O O KIN G and R A K
IN G ine and we can tru thfu y say that t he receipts are al l genu ine and
good, having tried m ost of them ou rse ves b efore pl acing them b efore the
o
b
l
i
c
o
n
w
u
T
h
e
n
a
i
o
n
h
i
il
l
n
s
t
a
g
g
g to waste, we have added som e
p
C O LO R IN G R EC EIP TS w
hich have b een tried with the u tm ost su ccess
l
l
ll
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have a so b een taken to m ake this work su perior to al l
others in its typograp hical arrangem ent and f
inish and in t he general
tastefu l ness of its m echanical ex ecu tion
G reat pain
l
s
,
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l
l
takes great p easu re in acknow edging her indeb tedness for
ab e su ggestions received from teachers ofex perience and others
The au thor
vl
l
many a u
’
i nterested i n w
om ans
Hownearl y the
work
.
au thor has accom pl l shed her
pu rpose to give to the
pu b ic in one O LU M E a c ear scientific and C O M P LETE treatise on this
su b ect, com b ining and syste m atiz ing m any R E
IM P R O EM EN TS of practi
cal val fie and im portance to w
om en and you ng girl s the inte l igent and
skil l ed wo k
e m u st decide
M
FO X
l b any O regon, May 20, 1 887
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TA B LE O F GO N TEN TS
P
A
FLO W ER s
P ER
W OO L
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FLO W ER S
10 12
H A I R FLO W ER S
13 14
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A
FE TH ER FLO W ER S
E
TIN S EL FLO W
TR EE O R N A M ENTS
C H R IS TMA s
A
15 16
-
W OR K
F E TH ER
B EAD
RS
W OR K
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KN ITTIN G D EP A R TM EN T
2 4- 62
DE
33 86
C R O C H ET
S TA M
P
A
P IN G
P A R TM EN T
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89 6 1
IN TI N G
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M ISC ELLA N EO U S
HO M E
D EP A
-
D E A R TM E
AND
C O LOR IN G
1 02 1 4 5
NT
P
C O O KIN G
-
BA KE
R S
D E A R TME
P
D EP A R TMEN T
’
A YTH I
NG
AN D
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NT
.
M IS C ELLA N EO U S C O O KIN G
N
92 1 0 1
R TM EN T
AND
BA K
IN G
R EC IP ES
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1 4 6 2 04
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2 05 2 1 3
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2 1 4 2 32
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279
F LO W
P AP ER
ER S
.
Th er e can b e noth ing mor e b eau tif u l
to the eye th at lov es
nat u r e th an are (wi thi n th eir own l imi ts) th ese p ap er flow er s
Howm any np thers and d au gh ter s wo u l d gl adly lik e to fi x
lik e som e of th eir fri end s
u p th eir p ar l or s and sitti ng room s
do if th ey o nl y k newhow to m ak e any th i ng
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Th ese p ap er flow er s are so
ily
q u ickly m ad e and
m at eri al so ch eap th at no ho u se sho u l d b e witho u t th em
The dir ectio ns giv en withi n thi s book are so exp l ici t and sim
l
serv anc e of
e
th
a
t
a
child
c
a
n
m
k
fl
ow
by
clo
s
e
ob
a
e
h
e
e
t
r
s
p
the dir ectio ns
B y practic e al l ki nd s of fl ow er s can b e m ad e
with b u t littl e p ati enc e and tro u bl e Any room no m att er
if the f u rnitu r e b e not of the fi nest qu ality can b e m ad e to
l ook tastefu ll and cozy b y ni m b l e fi nger s L amp sh ad es
toi l et set s wr eath s b oq u ets f ans andnu mb erl ess oth er thi ngs
which i ngenio u s mi nd s wi ll thi nk of can b e m ad e and d eco
r at ed with p ap er fl ow er s which are one of the simpl est ki nd
of f ancy work and u ndo u bt edly one of the mo st fasci nati ng
the p ec u li ar facination abo u t it b ei ng u nl imit ed v ari ety
and
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We h av e end eav or ed to r epr esent in th ese p ages a consid
eratc nu mb er of the mo st pop u l ar and or nam ental fl ow er s
nowu sed by l adi es who h av e ex c ell ed in thi s dir ectio n W e
will c omm enc e by gi v i ng the littl e fi el d d ai sy which is per
h ap s the simp l est and qu ick est m ad e It r eq u ires no ru b
b er tu bi ng or extr a st em s
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P
6
A P ER
F
L OW ER S
.
mi ght now b e said th at
b u t h eavy and
the p ap er is not the co m m o n ti ssu e p ap er
to u gh ti ssu e p ap er ) m edi u m y ello w p ap er a pi ec e of wir e
thr ee ihches lo ng, and a p ai r of sci ssor s Have a fi el d dai sy
at h and tak e it ap art c ar ef u lly dr aw an ex act copy off of the
low er part of the d ai sy out of the whi te p ap er ou t two pi ec es
l ik e the p att er n hold th em in the fi nger and wi th the sci ssor s
c u rl each pro ng taki ng c ar e not to c u rl too m u ch as the
pro ng will t u r ncl ear u nd er ; t ak e a pin and pu nph two hol es
one on each sid e of the c ent er of th ese two p i ec es; nex t cu t a
p atter n from the u pp er p art of the daisv and cu t of the yel
l owp ap er 2 0 or 3 0 pi ec es the sam e siz e; p u nc h two hol es in
th ese pi ec es the sam e as in the whit e p ap er t u rn do wn one
h alf an i nch of the wir e pu t b o th end s of the wir e thro u gh
the hol es m ad e in the y ellow p ap er t ake the sci ssor s and clip
al l aro u nd the ed ge as near t he c entr e as po ssibl e m u ss it
with the fi ngers to m ak e it ro u nd on the top so the wir e will
wpu t the end s of the wire thro u gh
not sho win the c entr e; no
the hol es in the whit e p ap er dr awt hem to geth er ti gh tl y an
d
twi st the wires and the fi el d d ai sy is fi ni sh ed For j u st the
commo n li ttl e d ai sy m ak e j u st as you did the u pp er p art of
the fi el d d aisy t aki ng pi nk red etc
M at eri al s:
D ead whi te
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W ATER LILY
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For thi s two shad es of gr een one y ellow and one of whi te
r
r
e
u ir ed
a
a
t
a
e
e
f
i
a
r
q
t
r
a
I
a
w
1
s
t
h
a
n
d
t
k
e
it
p
r
a
e
a
p p
h
and t ak e p atter ns of
f of its v ario u s p art s; from the p att er n
t ak en fro m the bottom p art of the lily ou t two of the d ark er
sh ad e of gr een and one of the li ht er sh ad e al so one of the
g
Whit e; c u r l each pro ng of each p ap er sep ar at el y by l ayi ng the
p ap er on the O p en h and and t aki ng a l arge hat pin (with a
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P
A P ER
F O W ER
L
S
a
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of it) and r u bbi ng the h ead of the
hat pin ov er each pro ng; the hand b ei ng sof t and the pr ess
ill c au se each pro ng to c u rl u p j u st lik e the
u re of the pin w
natu r al fl o wer
A f ter al l are c u rl ed in a lik e m anner set one
in the o ther p u tti ng the d ark gr een on the b ot tom the li ght
w
n
e
r
n
n
e
xt
h
e
hi
t
o
m
k
y
e
llo
c
e
t
r
lik
e
e
n
w
e
a
d
t
e
n
t
o
a
e
a
;
g
p
the one need ed for the fi eld d ai sy ; set t hi s in the l o wer p art
of the lily and f asten sam e as fi eld d ai sy For wat er lily b u d s
tak e a sm all pi ec e of cotto n and f ast en it on to a pi ec e of wir e
cu t fo u r com m o n l eav es of gr een p ap er and tie aro u nd the
cotto n and gu m h er e and th er e and you h av e the b u d
ro u nd
b u tto n on the
end
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A ny one with nimbl e fi ngers who has
cc eed ed in the easy
task of m aki ng the dai sy or w at er lily will h av e no diffic u lty
in m aki ng the t u lip
su
,
.
TU LIP
.
tu lip m ak e sev
en of th em any sh ad e
to su i t i ndivid u al taste
To giv e it the app ear anc e of r eal ity
c u rl the l eav es with the fi nger s sli ghtly t u r ni ng the c u rl ed
sid e to w
ard the c enter
The p et al s are easily co nstru ct ed
ov er ti ny w ad s of cotto n cov er ed wi th p ap er and f ast ened on
v ery fine wir es and th ese wir es fast ened onto the m ai n stem
To f asten the l eav es on to the st em t ak e a p cic e of thr ead
and wr ap the l eav es to the stem one at a ti m e f ast eni ng the
p etal s on fir st To wr ap the stem eith er z ephyr o r gr een
p ap er will do
Tak e a p at ter n fro m
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R O SE
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B y clo se O b ser v anc e one will find th at th er e are fiv
e siz es of
l eav es in the ro se Tak e a p att er n from each siz e; nu mb eri ng
th em 1 2 3 ft 5 c all i ng the sm all est siz e 1 etc From siz e
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P
8
A P ER
F O W ER
L
S
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m ak e 1 4 l eav es siz e 2 m ak e 1 0 l eav es siz e 3 m ak e 1 2 siz e
C u rl th em by pr essi ng
4 al so 1 2 and siz e 5 fo u rt een l eav es
the sci ssor sli ghtly on the u nd er sid e al w ay s c u rli ng two to
h
7
e
t
n
f
iz
e
1
o
u
will
o
n
ly
h
a
v
e
a
ft
r
th
e
y
a
r
e
h
é
r
e
I
O
m
s
e
t
;
y
g
c u rl ed etc T wist the l o wer end s slightly with the fi nger s;
t ak e 3 of siz e 1 and t u r ni ng two of th em to gether th at is
tu rn th em f ac e u p ward to geth er f ast en t hem to the W ir e st em
by wr appi ng th em with thr ead W r ap al l on in thi s m anner
t u r ni ng on edge in b etw een theproceeding o nes u si ng the
sm all er siz es fir st ; the stem m ay b e w
r app ed if d esir e
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P OP PY
A ft er t aki ng a p att ern from
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poppy cu t one oi the tis
The p et al s are m ad e fir st as d escrib ed
su e p ap er any sh ad e
in the t u lip f ast en th em to the st em ; t ak e the l eaf cu t ou t of
u e p ap er
and cr ease it with the fi nger
the mor e un
the ti ss
eq u al the cr eases the m or e nat u r al is the ef
fect ; ru n the stem
the p etal s aref ast ened on to thro u gh the l eaf and wr ap the
The b u d s for the poppy are m ad e simi l ar to the w at er
stem
li l y b u d s
the
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F U CHSIA
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f u ch sia ap art and t ak e the p att er ns off of the
p art s; gr eat c ar e sho u ld b e t ak enin c u tti ng the calyx ex actly
l ik e the flo wer ; with a pi ec e of cotto n or wool w r
ap the wir e
ti ght l y aro u nd the st em for a di st anc e of thr ee fo u rth s of an
i nch G u m the sm all l eaf for mof the f u ch si a on to the top O f
the wir e th en gu m the c alyx On W i th the sci sso r
s c u rl the
fo u r pro ngs of the c alyx ; m ak e the p et al s as d escrib ed or
th ey can b e p u rch ased of any d eal er in su ch articl es
Tak e the
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P
A P ER
S
F O W ER
L
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P IN E
.
Th er e will b e b u t littl e difli cri l ty in
m aki ng the pi nk for
altho u gh th er e are m any l eav es th ey are al l of one sh ap e and
The nu m
it is o nly nec essary to cu t th em of di ffer ent siz es
The
b er of l eav es d ep end of co u r se with the siz e of the pi nk
fir st thi ng to b e do ne af ter the c u tti ng of the l eav es is to
m ak e a fi rm b all of wool or cotto n and f asten in on to the
wir e for a c ent er and gu m the sm al l est l eaf on to it th en
one by one gu m the l ar ger ones on to t hi s c entr al fo u nd atio n
k eepi ng of co u r se the l argest o nes for the ou t sid e and not
h
T
e b u d is m ad e
u m mi ng so clo sely as the work proc eed s
g
n
n
h
e
d
t
ki
pi
c
e
of
r
e
e
n
p
a
p
r
a
otchi
n
t
e
e
n
d
s
a
n
n
a
e
a
d
g
g
g
by
t wi sti ng and gu mmi ng it aro u nd a pi ec e of cotto n th at is f ast
ened to the st em
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PLAQ U ES
B eau tifu l and t ast ef u l pl aqu es can b e m ad e by m aki ng a
ro se pi nk a few d ai si es and a tu lip and f ast eni ng on to the
"
pl aq u e which is cov er ed with cr u sh ed or r u stic p ap er To
m ak e cr u shed p ap er t ak e a sh eet or h alf a sheet of the ti ssu e
p ap er and cr u m pl e it al l in the h and th en str ai ght en it du t
and cr u m pl e it agai n; co v er a p l aq u e wi th thi s w
hich as
su m es the app ear anc e of silk
To m ak e r u sti cp ap er i nst ead
O f cr u shi ng pl ait the p ap er in fi ne k nif e p l ait s
pr ess th em
b etw een the fi nger s whil e in pl ait s op en ou t and b e c ar efu l
not to tear whil e pr essi ng
Thi s pr esent s a b eau tifu l and
m ark ed co ntrast to the cr u sh ed p ap er
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P ETUN IA s
pr etty littl e flow er s are v e
ry si m p le H er e any
sh ad e or color m a b e u sed sh ad ed p et u ni as b ei n esp eci ally
y
g
Th ese
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P A P ER F O W ER
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b eau tifu l The lit tl e cu p is easily m ade and thi s 1 s the fo u n
d atio n of the flow er C arefu lly w p the wir e with cotto n or
wool for a di stanc e of one h alf i nc h f asten on the c alyx by
1 he settli n of the
n
A
e
n
i
i
m
m
i
li
t
l
c
o
a
xi
s
n
c
s
ry
e
u
e
s
a
n
t
g
g
g
g
l eav es and the c ar ef u l to u ch can o nly b e gi v en in accord anc e
with i ndi v id u al t aste and j u dgm ent A ft er h av i ng arranged
the l eav es as m ay b e co nsid er ed mo st d esir abl e pl ac e the lit
d st em and gu m sec u r ely to it
The
tl e cu p ar ou nd the w add e
mo st appropri at e shad e for t hi s lit tl e C p is gr een To m ak e
the b u d s the o nly di ffer enc e fro m the f u ll b loo m flow er b ei ng
th at the c enter w addi ng ro u nd i nst ead of lo ng and in work
i t the l eaves are
in
n
n
w
a
d
i
ch
d
li
tl
p
w
rd
i
r
e
a
e
u
a
n
d
t
a
p
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B U TTER CU P
Thi s fl ow er is v er y ni ce for b egi nner s to work on as the
l eaf form is simplicity it self the o nly trou bl e b ei ng in m ak
ing the pet al s and as the stru ct u r e of the p et al has alr eady
A ft er
b een d escri b ed it is u nnec essary to m entio n it agai n
gu mmm g the p et al s on to the st em gu m the l eaf form on
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D A HLIA
.
Mak e 80 l eav es v aryi ng in siz es
iz es; wr ap a b u nch
of y ell ow z ephyr on the wir e th en eith er tie or gu m the
l eav es on in gr ad u at ed siz es comm enci ng with the sm al l est
The siz e of the d ahli a m u st of co u r se d ep end u po n
siz e
the nu mb er of l eav es u sed in its co nstru ctio n
say six s
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WV O O L F L O W ER S
Mat eri al s: B r ass wir e z epher two l ead p encil s whit e sh el l
b ead s sm al l gl ass b ead s knitti ng need l es and a h eavy fine
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P
A P ER
F LO W ER
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ll
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c omb To m ak e a gr een l eaf u se a pi ec e of wir e onel hal f
y ard lo ng a pi ec e of z ephyr E
o ne and one h alf y ard s l o ng
Pl ac e the two l ead p encil s to geth er b etween the th u m b and
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forefinger of the l ef t h and bri ng the m iddl e of the wir e aro u nd
the p enci l s and cro ss it u nd er the th u mb ; divid e the z ephyr
in 3 eq u al p art s pl ac e the end s ov er the cro ssed wir e u nd er
the th u mb ; cro ss the wir e agai n thi s ti m e ov er the z ephyr
and not aro u nd the p encil s; wr ap the z ephyr aro u nd the pen
il s and cro ss the wire ov er it agai n; proc eed in thi s m anner
c
u ntil the z ephyr is al l u sed u p ; th en p u l l the p encil s ou t and
t wi st the wir e sec u r el y to pr ev ent the work fro m co m i ngu n
do ne; with the sci ssor s cu t the z ephyr co m b u ntil it look s
lik e a fl ak e of co tto n tri m to giv e the app ear anc e of r eali ty
W r ap the st em wi th split z ephyr tie u p clo se to the l eaf A
v ery pr et ty wavof fixi ng l eav es u nd er a ro se is p u t ti ng th em
in si ngl e and in ti ge (i e 3 l eav es on a stem )
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TIG ER
L IL Y
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lov ely to m ak e a ti ger lily of p u r e whi te the
i nner m o st h eart b ei ng of y ello w H er e th er e is a gr eat 0 p
r
u nity for the di spl ay of i ndivid u al t aste for altho u gh
o
t
p
as y ellow or w hit e a kneen
ev eryo ne wo u l d say a ti ger lily w
ob ser v er k no ws th at tho se color s ;i ncl u de sh ad es and gr ad a
tio ns of ev ery v ari ety and in abl e h and s the lily will b eco m e
ry
a m arv el of d elic at e work for z ephyr can b e ob tai ned in ev e
co nc eiv abl e sh ad e
It wo u ld b e
,
.
,
,
,
“
,
.
l eav es the sam e as the gr een l eaf was m ad e; for
p et al s wr ap W l I e wi th S plit z ephyr and p inc h a ti ny of ye1 10 w
z ephyr on the end or wr ap wir e clo sely aro u nd a k nitti ng
needl e slip it of
f and stri ng eith er l ar ge or sm all b ead s on
ni ng l ength s of wir e t wi st to geth er pl aci ng
i
With the r em
a
M ak e six
’
,
,
,
.
,
,
L
S
The l eav es sho u ld b e b ent dow n
the p et al s in the c ent er
w ard with the fi nger s and the flow er can b e l eft op en orc l o sed
as m ay b e co nsid er ed mo st d esir abl e
P
12
A PER
F O W ER
.
.
‘
.
R O SE
.
The l eav es are m ade the sam e as the gr een l eaf
'
o nly not so
l a g e ; the sm all l eav es for the i nnerm o st p art of the ro se
The littl e c ent er of the
sho u l d b e m ad e wi th b u t one p encil
ro se is easily m ad e and the flow er natu r ally ri ses fro m it
Thi s can b e m ad e of flu fled ou t wéol or z ep hyr f ast ened on to
the m ai n st em
The c entr al l eav es are v ery sm all ,and are 5
in nu m b er the next siz e 5 next 6 and l ar gest siz e 7
These
are f ast ened to gether the sam e as the l eav es of the p ap er ro se;
for b u d s m ak e a sm al l po npo n the sam e as for any ki nd of
f ancy work ; co m b it thor o
u ghly ; pl ac e f u r or five str and s
of gr een z ephyr aro u nd the po npo n and comb it al so ; i nsert
a pi ec e of wir e i nto the c ent er of the po npo n for a st em ; wr ap
t
h
e
e
e
n
D am pen the fi nger s sli ghtly bri n
r
the st em
g
g
z ep hyr aro u nd the po npo n sp ari ngly twi st to geth er at the
nce of r eality
top to giv e it the appera
To m ak e p ansi es and oth er flo wer s the l eaves are al l m ade
ay u si ng one or two
p encil s accordi ng to the width
the sam e w
of the l eaf ; for the l ength one m u st u se j u d gm ent
,
“
r
.
,
'
.
,
,
.
,
,
,
l
o
,
.
,
,
.
,
,
‘
,
.
pr
et ty way to m ak ea fewch oic e fl ow er s is to w eav e
th em as the v ari ety is limited
A
very
,
A WO VEN
R osa
.
Tak e a l o ng piece of wir e wr ap it aro u nd
k nitti ng need l e
v ery clo sely l eavi ng eno u gh at eac h end for st em
s; slip thi s
f the needl e f ast en both the pl ai n end s to geth er thi s form s
of
a l eaf ; tie a pi ec e of sp l i t z ephyr on wh er e the end s are
‘
,
a
,
,
,
HA IR FL O WER S
13
.
f ast ened to gether l ay it acro ss the c ent er of the fr am e of the
l eaf b ri ng it do wn to he next divi sio n of the spir al fr am e
next the st em th en u p at the top agai n do wn the bo tto m
and so co nti nu e u ntil the fr am e is entir el y fil l edf The nu m
r of l eav es (u su ally 1 2 ) to m ak e a ro se v ari es in accord anc e
be
to the siz e want ed ; af ter the l e
av es are m ad e they are pu t to
ese flo w
t
r
h
p
p
r
ro
e
T
h
e
r
s are v ery d ai nty
s
e
h
e
e
s
m
e
a
t
e
a
s
a
g
and appropri at e for for m i ng the c ent er pi ec e of a wr eath m ad e
of the co m b ed z ephyr flow er s
,
t
,
’
,
,
,
.
.
PI A I R
F
LO W E R
S
.
C ert ai nly nothi ng co u ld b e m or e l asti ng and b eau tifu l th an
P erh ap s not as el egant as the p ap er or wool
HAIR F L O W ER S
flo wer s b u t nev er th el ess they hav e a c ert ai n ch ar m ab o u t
t hem th at c annot b e ex pl ai ned u nl ess it is th at we hol d d ear
the m ateri al fro m which th ey are m ad e
If we h av e a lock of
h air of som e fri end eith er livi ng or d ead it is lik ely to b e
lo st or d estroy ed b y b ei ng pl ac ed her e and th er e b u t if
wov en i nto a flo wer and the flow er pl ac ed in a wr eath it will
will l ast for ages and m ay b e h and ed dow n from one genera
tio n to the oth er
.
,
.
,
,
,
,
,
.
M at eri al s:
H air k nitti ng needl e br ass or st eel Tak e a
sm all q u antity of h air which m u st b e of the sam e l en th
g )
(
and w eav e it j u st the sam e as the comb ed z ephyr flow er s u si ng
a k nit ti ng needl e i nst ead of p encil s; slip it of
f of the nee
dl e b u t do not cu t as the z ephyr was ou t; bri ng the two
end s to geth er and twi st sec u r
ely wr ap
wi th brow n thr ead
Thi s form s one of the l eav es for the ro se For the
No 1 6
,
.
,
,
;
,
,
.
.
.
ATH ER
FE
14
F O W ER
L
S
.
t sid e row u se m or e h air than for the i nsid e row For the
it is wov en coil in a
entre weav e y ello w hair and after
c
ro u nd coil l eav ng eno u gh of the end s to b e wtapped in
wi th the st em s To m ak e the c enter of ano th er flow er tak e a
b u nc h of hair ab ou t one half the thick ness of the lit tl e fi nger
and abo u t two i nch es in l ength f ast en to a pi ec e of wir e th at
has p r evio u sly b een do u b l ed fo u r ti m es tyi ng it on sec u r ely
it a sph eric al
S pr ead the hair ou t ov er the wir e t hi s will gi
The vari tv of h air flo wer s is v ery li m i ted b u t
app ear anc e
fer ent form s so as to am
any one with t ast e can arr ange in di f
ply r ep ay the tim e exp end ed on them , In c ase the l eaf to b e
m ad e sho u ld b e a wid e one u se two k nitti ng needl es
ou
.
,
r
,
,
’
.
,
-
,
,
,
,
l
.
,
.
,
F
Ah !
EA T H E R
N owwe
F
L O W ER
h av e som ethi ng th at it
is not
S
.
v rybody th at
e e
k no ws how to m ake
Mat eri al s: Goo se f eath er s wir e gr een ti ssu e p ap er and
wax (th at is m ad e by u si ng 3 p art s r esi n and 1 p ar t b eesw ax )
Tri m the down al l off of the qu ill t u r n abo u t aof an i nc h of
the wir e st em p lac e a sm all pi ec e of wax on thi s pu t the
f eath er s on by sticki ng the end s i nto the wax W h en th er e
are a su ffici ent nu mb er w ax ed on wr ap the st em with gr een
ti ssu e p ap er The f eath er s c an b e cu t in variou s shapes and
p atterns can b e t ak en fro m natu r al fl ow er s The flow er s m ay
b e co nstr u ct ed on the sam e pri ncipl e as the p ap er flow er s
O f co ur se th er e can b e b u t one sh ad e of f eath er s b u t ev ery
co nc eivabl e sh ad e can b e m ad e by mixi ng Tak e p ai nts
Thi s
tu rp enti ne and apply it to the f eath er s wi th a b r u sh
To m ak e
sho u ld b e do ne b efor e p u tti ng the fl ow er to geth er
.
,
,
.
,
,
,
.
‘
.
,
‘
.
.
,
.
.
.
.
.
.
TR EE O RN A M EN TS
S TMA S
C HRI
6
w
.
by c u tti ng a sh eet of p ap er l engt h i se in two fo u r pl ait s
p u ll ed thro u gh the h and s u ntil it b eco m es fi nally cr eased cu t
i se v ery fine Tinsel cornicopias fri nged
the p ap er cro ssw
e
d
a
a
n
d
n
n
u
fill
with
c
dy
t
iv
world
of
aro u nd the to
a
d
n
s
e
a
p
g
pl easu r e to the l itl l e folk s Ti ny s ipper c ases are v ery b eau
tif u l ; al so ti ny b ask et s k ni t of bri ght color ed p ap er and li ned
with so m ethi ng b ri gh t and h avi ng a few flo wer s t ack ed on
A not her one th at will am ply r ep ay ti m e ex p end ed
the sid e
on it is the ti ny wi ndow
Thi s is m ad e b y t aki ng a pi ec e of
p ast e bo ard 5 or 6 i nch es lo ng and gath eri ng whi te col or ed
i ss on at one end; p ast e so m e pr etty c ard on the c ent er of
sw
tb e c ard bo ard m ak e t ap estry of the swi ss and dr aw b ack
and f ast en with a pi ec e of red p ap er ; t hi s will giv e the ap
e
a
n
c
r
a
e
of
a
d
i
ty
littl
e
wi
n
dow
n
a
p
-
,
,
.
i
.
.
.
,
,
"
‘
-
,
.
S till anb ther or nam ent is a sm all q u antity cov er ed wit h tin
sel foil or ti ssu e p ap er and so m e
r
l
e
a
v
s pl ac ed b ehi nd
e
e
n
e
g
thi s so as to r epr esent fr u it
A s t hese b u nch es of fr u it are
v ery li ght t hey m ay b e f ast ened on to theend of a spr ay which
will look l ik e a tr ee b eari ng fru i t
.
,
.
Pl aqu es of ti nsel m ay al so b e m ad e to look v ery attr activ e
P ap er doll s p eanu t Chi nam en littl e S ant a Cl au s p ap er par
r
l
t
e
a
n
n
a
m
e
n
s
aso s a d f eath er b all s are al l v ery pop u l ar or
F
th er b all s are m ad e by t aki ng a b all of cotto n and dyi ng so m e
f eath er s al l color s stick th em o nto the cott on with pr ep ar ed
c arri age gl u e Thi s m ak es som ethi ng that c annot b e su r
p assed in b eau ty and attractiv eness Th er e is endl ess oppor
tu nity for the ex erci se of t ast e and lit er ally no li m it to the
variatians which the f ancy and i ngenio u s m i nd m ay su ggest
and c arry ou t as the mo st ch armi ng m ethod of b eau tifyi ng the
Chri stm as tr ee
.
,
,
,
.
,
,
,
.
.
.
FE
ATHER
W O RK
17
.
K;
Wh at a pi ty th at so m any feat hers are throw n away or
b r ned ev ery y ear wh en an endl ess v ari ety of b eau tifu l orna
m ental and u sef u l thi ngs can b e m ad e fro m th em
N ow m y d ear r ead er s do not su p po se a m o m ent th at you
ath er s nor do you need to
are co m p ell ed to b u y pr ep ar ed f e
sl au gh ter the b eau tif u l bird of the for est ; m er ely sav e wh at
h er etofor e you h av e t hro wn o t in the all ey
F
EA TH E R W
O R
”
u
,
,
,
.
,
,
,
,
u
.
Fir st we will t ak e the c hick en f eath er s and see wh at can
The wi ngs can b e t ak en j u st as th ey
b e m ad e fro m th em
co m e fro m the fo u l and dy ed any color yo u r t ast e m ay su g
h
e
n
m
d
e
s
t
A
ft
e
r
t
a
ki
h
m
fro
t
e
h
a
v
e
a
b
oa
r
h
d
t
e
d
a
n
t
a
y
g
g
th at you m ay t ack th em on to dry ; next spri nkl e the bo ne
wi th po wd er ed al u m copp er as and sal t p etr e; th en st and it
in the su n or b ehi nd the stov e to dry
W hen thi s has b een
dryi ng for a week or ten d ay s r em ov e fro m the bo ard and
f ast en th em to geth er the poi nt s j oi ni ng N ow so m e loo se
f eath ers which h av e pr evio u sly b een dy ed wi ll b e need ed to
cov er v ac ant pl ac es; a sm all b owof ribbo n with lo ng end s
m ay b e u sed at the b ase wh er e the two wi ngs j oi n and al l is
co m pl et e Thi s b eau tif u l f eath er or nam ent is pr etty and
b eco m i ng if u sed to d ecor at e the top s of b u r eau s or b edroo m
w all s
,
.
,
.
,
,
,
.
,
.
,
,
,
,
.
,
.
A noth er or nam ent has su cc essf u lly b een f ashio ned from
th em which will al ay s d eli gh t the h eart of the arti st viz
w
,
,
.
pl aqu e Tak e a pi ec e of v elv et or other m at eri al cu t it in
any sh ap e d esir ed st am p a l ar ge bird or fo u l on the cloth
dye f eath er s the prop er color s and stick them on with pre
p ar ed gl u e; u se bl ack b ead s for ey es When fi ni sh ed you
a
.
,
,
,
‘
.
W ORK
A THER
FE
.
have som ething th at c anno t b e su rp assed for bri ght ness gr ac e
Then agai n ther e is still a si m pl er thi ng to b e
and b eau ty
,
,
.
,
m ad e
fro m chick en f eather s N othi ng pretti er or m or e effec
tiv e can b e I m agl ned th an a pict u r e fr am e cov er ed wi th fea
thers; of co u r se th ey m u st al way s b e dy ed and pu t on in su ch
ent so m ethi ng
ay as to r epr es
aw
N ot lo ng Si nc e a yo u ng l ady wi shi ng to app ear as a yo u ng
Iri sh hu ntr ess at a m asq u e b all was cl ev er eno u gh to t ak e
f
o
r
n
r
c
lico
a
s
hir
t
tri
m
m
i
it
ro
i
t
h
a
u nd the bo tto m w
ee
n
a
g
g
f eath er s l eavi ng th em thel r natu r al color whic h gav e it the
app ear anc e of fu r;
al so tu n m ed h r l eggi ns b elt and cap
with the same
.
.
,
,
,
,
e
b u t:
,
.
S till
o h r m arv el of b eau ty to b e m ade with f eathers is
is the l and sc ap e sc enery which wil l S how you the wo nd erf u l
ad apt abili ty of them for or nam ent al p urpo ses
an t e
.
f eath er ssho u ld he sav ed b y al l m eans; the wi ngs
are al way s u sef u l for d u sti ng p u rpo ses aro u nd the h earth
The t ail f eath er s m ay b e m ad e i ntoa w al l d u st er ; and on one
t u rk ey th er e are eno u gh dow ny f eath er s to m ak e fo u r y ard s
of b eau tifu l tri mmm g thr ee i nch es W i de
Tu rk ey
,
.
.
K
B ead work has b een som ewh at negl ect ed of l ate y ears in
the r age of embroid ery and p ai nti ng al tho u gh b ead ed dr ess
fro nt s are f ast b ecomi ng pop u l ar
in som e pr etty design or
Co u r se net with b ead s sewed on
fectiv e and lo v ely and
sew ed on in ev ery o th er hol e is v ery ef
al mo st i ndi sti ngu i sh ab l e from the mo st exp ensi v e gau z e or
B
E A D XV O
R
,
.
,
,
.
B EA D
WO R K
19
.
cr ap e if nic ely m ad e A m o st el abor at e co stu m e m ay b e
m ad e thi s way b y u si ng a v ery d elic ate shad e of pi nk b ead s
O f co u r se one wou ld thi nk t hi s t edio u s b u t w hen we co nsid er
ork whic h t hey sp end
so m e of the sp eci m ens of m en s w
m o nth s and ev en y ear s to ac co m pli sh and w hich are m arv el s
of S pid er web d elic acy b ead work is co m p ar ativ ely Sp eedy
B ead ed em b roid ery for childr en s dr esses is nowt aki ng the
p l ac e of silk em b roid ery ; to do thi s stam p the d esi gn to b e
work ed on the cloth t ak e li nen orsil k thr ead sewthe b ead s
on j u st the sam e as ar sene fi l l osel l e or ch enill e work is do ne
dif
r
n
t
color
e
d
b
e
a
d
s for sh adi ng etc
u si n
f
e
e
g
B ead ed work will in ti m e b eco m e a m o st f asci nati ng em ploy
m ent as the r esu lt of l abor ex p end ed is m or e m arv elo u s th an
silk em broid ery and heads lik e silk can b e obt ai ned in al m o st
It is al so m u ch mor e
ev ery sh ad e and gr ad atio n of v ari ety
i nexp ensiv e and d u r abl e th an si lk em b roid ery
G entl em ens and l adi es dr essi ng slipp er s and abov e al l
Thi s art has b een l ear ned
the ti ny b ab y sho e can b e b ead ed
fro m the Indi an wo m en who are prof essio nal s in thi s li ne of
work it b ei ng the h ei ght of th eir am bitio n to b ead the moc
c asi n for t heir lord N or m u st it b e o m itt ed to m entio n the
d elic at e b ead b all th at or nam ent s the p arlor chandal ier; thi s
is m ad e by t aki ng a sm all q u anti ty of cotto n cov eri ng it
wi th ch eese cloth and sewi ng b ead s al l o v er it; if th i s Is c ar e
f u lly do ne the su cc ess of brilli ancy it will giv e wh en the room
is l i ght ed will amp l y r ep ay the ti m e exp end ed on it
The
ork ed in head work any l ength of tim e
O p er ator who has w
will find the mo st ch ar m i ng m ethod of b eau tifyi ng the ho u se
hold and addi ng to the attr acti v eness and the aesth eti c influ
enc e of the ho m e and fireside
.
.
,
’
,
,
-
.
,
’
,
,
,
,
,
,
,
.
,
,
.
.
’
’
,
.
,
.
,
’
-
.
,
.
B EA D
20
whil e vi siti ng
R ec ently ,
W OR K
.
fri end fro m Ill inois m y att en
t io n was c all ed to a v ery attr ac ti v e p arlor or nam ent which
prov ed to b e a bird c age and On clo se ex ami natio n I fo u nd it
to b e m ad e from b ead s and ev en the b ird i tself was m ad e of
b eads ; in the b ird s m o u th was a spray of wh eat al so m ad e of
The bird c age is m ad e of br ass wir e wit h b ead s
b ead s
hi c
h is as easily do ne as strl ngi ng b ead s on
str u ng on it w
“
By looki ng at any bird c age the b ead ed wir es can b e
thr ead
f ashio ned i nto the sam e sh ap e; th er e can b e nodiffic u l ty wh at
ev er in the act u al co nstr u c tio n of the c age; al l th at is need ed
is p ati enc e and of co u r se so m e skill iS req u ired in fitti ng the
wir es t astef u lly at the top of the c age The b ird is so m e
wh at m or e di ffic u lt and r eq u ir es m or e skill in the m aki n
g
al tho u gh the b o dy is in r eali ty si m pl e A sm all q u antity Of
cotto n wi th a li ttl e co axi ng m ay b e wr app ed wi th thr ead and
m ad e to assu m e the app ear anc e of a bird wi th a fewd elic at e
c aresses to b e giv en in accord anc e wi th i ndivid u al tal ant
N ex t sew b ead s all ov er the bird u si ng b l ack b ead s for ey es
i ng feathers
and b eesw ax for a b eak ; if d esir ed the t ail and w
m ay b e m ad e of d ark er b ead s
’
a
,
,
,
’
.
,
,
,
.
'
,
.
,
.
,
,
,
,
.
B EADED LAM P S C R EEN
L am p
.
creens are f ast t aki ng the pl ac e of h and sh ad es A
v ery m aj estic one m ay b e m ad e by stam pi ng on a pi ec e of
l i nen a sm all b u nc h of flo wer s and worki ng it wi th b ead s; on
anoth er pi ec e of li nen st am p a l arge st ar or h alf moo n and
work it with b ead s m aki ng the b ack gro u nd of bl ack b ead s;
wh en both are headed sew to geth er and add a b ord er of gilt
b ead s or if a b ev el ed ed ge is d esir ed sewon alternat ely l arge
and Sm all b ead s; b al l s of b ead s m ay b e f ast ened on the cor
s
.
,
,
W O RK
B EA D
Ql
.
ner s and a wid e
c hai n of b ead s b e u sed to f ast en the scr een
The
on to the scr een stand (i e if it b e a b anner scr een)
r esu l t is as pr etty a co m b i natio n as one co u ld wi sh to see It
is es peci ally hand so m e and ar ti stic in the b ri ghtly lit p arl or
when the b ead s will shi ne lik e so m any di am o nd s
,
.
.
.
,
’
.
B EAD ED P U R S E
.
The b ead s are sew ed on fi ne c anvas and the gro u nd work is
of dar k b l u e b ead s; wor k a d esi gn of y ell ow b ead s in the
for m of wr eath B ot h sid es m ayb e work ed alik e or if pre
f err ed the m o no gr am of the cov er m ay b e work ed in y ello w
b ead s on the O ppo si te To j oi n the two sid es pl ac e t hem
and wi th a croch et hoOk and silk
work do u bl e
to gether
sti tch es thro u gh both nearly al l aro u nd
l eavi ng a S p ac e for
the op eni ng ; then work fo u r ro ws of do u bl e stitch es
.
,
,
,
.
,
,
,
.
For the O peni ng work on each sid e sep arat ely ; fir st row
one do u b l e i nto each stitch of c anv as; seco nd to fif th row s;
p ass ov er the two fir st and two l ast stitch es A st eel cl asp is
sew
ed to each sid e of the op ening
For the fri nge thr ead
y ello wb ead s on li nen thr ead and sew th em in l oop s at eq u al
di stanc es to the l ast row of do u bl e stitch es
,
,
.
.
,
.
B EA D ED
Th ese head ed fi schu s are
F IS CHU
.
v ery gr eat su cc ess Th ey can
b e eith er b ead ed o nly on the bor der or the entir e body and
bord er can b e m ad e of b ead s and cl ev er fi nger s h av e not
o nly f ash i o ned b ead ed fischu s b u t r etic u l es b onb onm ieres
m at s and tidi es as well
with a wo nd erf u lly h appy effect
To m ak e the fischu t ak e a pi ec e of b ob onet a y ard sq u ar e; on
each cro ssi ng of the net sew a b ead ; dO the entir e pi ec e thi s
a
.
,
,
,
,
,
,
.
W OR K
BEA D
92
way; for
.
ord er sc allop a pi ec e of net and with the b ead s
b u tto n ho l e sti tch the edge then sew on to the m ai n body A
heavy cou ching of l arge b ead s cov er s the sam e; thi s m ak es
“
a pl ai n fi sc
hu
For the m or e el ab orote o nes flow er s and
fi gu r es m ay b e sewed on top of the o th er b ead s or m ak e a
b ack grou ndof sm all b ead s and for the d esi gn u se l ar ger b ead s
ad s u sed for the b ack
or di ffer ent shade of b e
ro
d
hic
u
n
w
h
g
prod u c es an ad m ir abl e effec t A li ttl e neat ness in b eadi ng a
lit tl e taste in the sel ectio n of color s will m ak e the fischu a
m anu el of pr et ti ness
A no ther r eco m m end atio n for b ead s
wo u l d b e the co m p ar ativ ely trifli ng exp ense and in addi tio n
to t hi s ther e is sc arc ely a co m bi natio n w hich c annot b e pro
Fri nges l ac es tri m m i ngs of
du ced in b ead s them selv es
ev ery ki nd can b e m ad e wi th th em and in t hi s aesthetic a e
g
th er e is no m at eri al th at will co nv ey at the sam e ti m e the sam e
id ea of li ghtness gr ac e and b eau ty In f ac t it is v ery diffi
c u l t to say what ther e is that C A N N O T b e m ad e wi th b ead s
And as u si ng b ead s for or nam ent ing as well as for dr ess wear
we m u st not for get that they are u sed for m edic al p u rpo ses
and h av e b een k now n to c ur e c ases of goi tr e of lo ng stand
ing
b ead wil l not do thi s; it
O f co u r se the co m m o n lit tl
r eq u ir es the AM B ER B EAD S These can b e p u rch ased of al m o st
he way to t ell if you h av e
T
an j ew el er for a no m i nal su m
y
the tr u e am b er b ead is to t ak e a pen k nif e and try to clip a
pi ec e off and b u r n it ; if it will clip or b u r n it is good They
sho u ld b e wor n as ti ght as is co m fort abl e ov er the goitr e on
the neck and not on the dr ess
the b
-
,
.
"
.
,
'
,
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,
,
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,
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,
,
,
,
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,
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.
»
,
,
e
.
,
.
.
.
.
,
.
B EAD ED W A TC H CA S E
.
C u t a pi ec e
of p erfor ated c ar d bo ard in the sh ap e of a slip
o
a
f
a
h
n
o
f
f
e
e
d
ir
d
iz
th
c
t
m
ki
d
bo
rd
e
e
u
t
s
a
s
e
r
t
h
s
e
n
e
e
;
p
‘
KN ITTIN G DEPA RTMEN T
24
.
Y IN S ERTIO N
C ast on t wenty two sti tches
P R ETT
No 1
.
1
-
.
.
t row : K 2
s
k
o 2 , p 2 tog,
,
_
2
k
O
2
t
,
g
p
2 nd row:
k2
o
,
2,
k
2
.
o
.
K2
o 2 , p 2 tog,
3 rd row:
o 2,
k
.
k2
.
o
2,
p
2,
k
2 tog,
1 4,
4 th row :
p
2,
O
k
2 tog,
2
.
lof
2 , p 2 tog, k 2
:
5 th
k2
,
0
.
row
0
2 , p 2 tog, k 2
2, O 2,
6 th row:
.
k
p 2 tog k 1 4 o 2 p 2 tog k 2
Th er e will b e 2 2 stitc hes at the end of ev ery row
TIDY L A C E
,
,
,
,
.
.
.
C ast on tw elv e stiches and k nit across pl airi
l st row : k 3 n o n o k 3 o k 2
2 nd row:
3 d row : k 2 n o n 0 k5 o k 2
4 t h row : k 2 p 1 k 5 p 1 k1 p l k 3
5 th row : k4 o n o n k 1 n O n k 1
6 th row : k 2 p 1 k 3 p 1 k 1 p 1 k 4
7 th row: k 5 o n o s 1 n p u ll slipp ed stitch ov er, th en
n k 1
0
8 th row : k 2 p 1 k 1 p 1 k 1 p 1 k5
Th er e will b e 1 3 stitch es on the need l e at the end of each
row exc ept the l ast two w hich will hav e 1 2
No 2
.
'
.
.
,
,
,
,
,
,
,
,
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,
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,
.
.
B A SKET L A C E
.
No 3
.
.
C ast
ti ch es and k nit acro ss pl ai n
on 2 3 s t
.
KN ITT] N U
1 st row:
D EP A RTMEN T
l
S lip 1 k 2 o n o n k 1 6
u ntil
y ou
k l O 3 r ep eat fro m
2 nd row: k 1 O 3
hav e o nly 7 stitch es ; t hese you k ni t pl ai n
N ow wi th the ri ght hand
11
3 rd row : s l k 2 o n o
needl e sl ip off fro m the l ef t h and needl e each k ni tted stitc h
A f ter sl ippi ng the first knitt ed sti tc h to
and dro p the loop s
the r ight h and needl e drop thr ee Ioop s; S lip the next k ni tted
o ss and vou will h av e
stitch and drop 3 l oops ; do thi s al l ac r
1 6 lo ng sti tch es on the needl e and 7 stiches as a headi ng
P u ll u p the l o ng sti tc hes to an eq u al l ength and pu t the 1 6
lo ng stitch es b ack on the l ef t needl e Th en tak e the 5 th
lo ng sti tch and cast it ov er the 4 pr ec edi ng lo ng sti tch es so
that it C ll b e kni t and thu s tr ansf err ed to the ri gh t h and
C ast o r sli p 3 m or e su cc eedi ng l o ng sti tch es ov er
needl
the sam e 4 sti tc hes and k nit them th en k nit the 4 sti tch es
pl ai n; you hav e now 8 m or e lo ng stitch es on the l ef t needl e ;
k nit th em in the sam e m anner b y slippi ng the 5 th sti tch ov er
the l t h and k ni tti ng it th en the J tn t t h and 8 th and th er e
will b e 2 3 stitc hes on the needl e
4 th row: Kni t pl ai n
,
,
,
,
,
.
,
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,
,
,
,
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,
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,
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,
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.
.
u
e
.
,
'
‘
,
,
,
.
.
L AC E
S IX IN C HES
W ID E
.
C ast on 3 7 sti tc hes and k ni t acro ss pl ai n
l st row: P u rl fir st sti tch k 1 t t t o p 2 tog k
No 4
.
.
.
.
,
,
,
t o,
2 tog k 6 , t t o
,
,
p
2
2 tog, t t o,
K3 m
tog k 2
2 nd row :
tto
k
,
,
,
1
,
k
2 tog, t t o,
1
,
t t
k 2 tog t t
k 2 tOg k l
,
,
kni t off al l the s titch es
u
ntil l ast
3 rd row: P u rl 1
,
k1
,
ttt
o p
,
2 tog
,
k
2
,
t t
o k
,
.
o,
k
,
fo u r t
.
'
o k
2 to
KN ITTIN G D EP ARTMENT
26
.
4 th
row :
o,
2 tog, t t o,
t t o,
k2
tog,
k1
K3
5 th row :
“
,
k2
row :
m 1
,
knit off al l the stitch es u ntil l ast fo u r
,
,
.
P I, k 1
tog, t t o,
,
.
t t t o, p 2 tog, k 2
6 th
k2 tog
k 2 tog
,
k 2 tog k6
,
,
t
t o, k2 tog, t t o, k 2 tog, t t o
t t o, k 2 tog, k 1
-
.
.
K3
7 th row :
m 1
,
,
k nit
f all the
of
titch es u ntil l ast fo u r
s
.
t t t o, p 2 tog, k 2
.
8 th
row :
P 1
,
k1 t t t o k 2
,
,
2 tog, t t o, k 2 tog, t t o,
9 th row :
k
tog,
2
K3
m 1
,
k nit acr oss
,
til l ast fo u r t t t o p
un
,
2
.
k 2 tog t t o k 2 tog k 6 t t o k 2 tog
t
o
k
o, k2 tog k 6
t
2
t t o k 2 to
,
g
t t o k 2 tog k 1
,
,
,
,
,
,
,
,
,
,
t
t
t
0
k 2 tog
,
,
og, t t
u ,
tt
k 2 tt g,
.
,
1 1 th row : S am e as 9 th
.
1 2 th
row :
1
2 tog, t t o
t o, k 2 tog, t t o,
,
k 2 tog, k 6 t t o, k 2 tog, t t o
,
1 3 th row :
tog,
k2
~
k 2 tog, t t o, k 2 tog, k 1
-
,
K3
,
m 1
,
k nit acro ss
til l ast fo u r t t
un
,
2
o p
,
.
2
.
k 2 tog,
t t o, k 2 tog, t t o,
k 2 tog, t t o k 2 tog, k1
,
.
KN ITTIN G DEPA RTM EN T
27
.
“
1 5 th ow :
k
tog,
2
1 6 th
K
3, m 1
,
k nit acro ss u ntil l ast fo u r
t
tt
0
p2
,
.
row :
to
k 2 tog, k 6 , t t o
,
row : K
,
k 2 tog t t o k 2 tog t t o
k 2 tog t t o k 2 tog t t o k 2 tog k 1
,
1 7 th
,
,
3, m 1
,
,
.
,
,
,
,
k nit acro ss u ntil l ast fo u r t t t o k
,
,
,
2
t t o, k 2 tog t t o, k 2 tog, t t o
tog, t t o, k 2 tog, k 1
,
.
1 9 th row:
p
2 tog
,
Knit acro ss pl ai n u ntil l ast fHIP
titch es t t t o
s
,
k2
k 1 t t t o p 2 tog k nit pl ai n acro ss Now
r ev erse the p att er n narrowi ng wh er e you wid en for tw enty
row s
2 0 th row: P 1
,
,
,
.
,
.
LACE
B EAD
.
C ast on ni net een stitch es
l st row: K 3 o n k 2 o n k l n o k 2 0 2 n o 2 11
2 nd row: K 2 p 1 k 2 p 1 n k 1 o s 1 11 p ass sl ipp ed
stitch ov er 0
k3 o n n o n k 1
3 rd row: K 3 o n o n k1 n o k l o k l n k 6
4 th row : C ast off two sti tch es k 5 o k 3 o s 1 11 p ass
sl ipp ed stitch o v er 0
k 3 o n k1
No 5
.
.
.
,
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,
,
,
.
,
C ast on 2 1 stitch es and k nit acro ss pl ai n
l st row : K 3 o n k
.
,
,
,
.
B EAD IN S ERTIO N
No6
,
,
,
,
,
,
,
.
KN ITTI NG D EPA RTM EN T
.
1
,
k
1
.
K3 o n n o k 3 o s 1
ov er 0 k 3 o n k 2 o 1 k 1
3 rd row: K3 0 k 3 tog o n k 1
2 md row:
,
,
'
,
,
,
,
0
,
k
o
3,
,
s
K3 o
11
,
11
,
p ass slipp ed stitc h
;
.
,
,
,
,
,
n
,
o
,
o
kl
n,
,
k
1
n,
’
,
.
k l o s 1 n p ass slipp ed stitc h o ver
3
s slipp ed stitch o v er 0
a
s
k
o n k1
p
,
1
1
,
,
,
,
1
4 th row :
,
,
,
,
,
,
,
n,
,
,
,
,
,
G ENTLEM EN S
’
K N IT
,
,
.
,
,
,
S LIPP ER S .
Knit wi th two color s of z epher sav sc arl et and
b ro wn Th ese are verv pr et ty sho es re v ery co m fortab l e
It r eq u ir es 1 5 oz of sc arl et and 6 oz
servic eabl e and w ar m
of brow n z epher
C ast on 2 6 stiches and kni t acro ss with
ep h er
b ro wn h
l st row: L 2 with brow n wool
k 2 wi th sc ar l et wool con
ti nne in li ke m anner u ntil al l the stitch es are u sed b u t the
l ast two; l eav e them on the needl e
2 narow: Tu r n p 2 wit h sc ar l et W ool l 2 with brow n wool
rep eat the sam e u nti l l ast 2 l eav e th em
3 rd row : Tu r n
k 2 with sc arl et l 2 with brow n rep eat
k
fr om P ) u ntil l ast 2 l eav e th em
4 th row : Tu r n (fl p 2 w
ith sc arl et 1 2 bro wn
rep eat
th at enclo sed in star u ntil l ast 2 l oop l ast 2
5 th rovx
n 1 p 1 k 2 p 2 r ep eat fro m star unti l l ast
No 7
.
.
,
.
.
,
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.
.
,
,
.
,
,
,
,
,
.
,
.
,
,
,
,
.
,
,
l
1
,
11 1
l
7
.
Knit across pl ai n
7 th row
: M 1
p cl ear across u ntil
8 th rov
x: sa
me as 6 th row
6 th rovl
.
'
,
.
l aat stitch
'
m
‘
1
.
KNITTIN G D EPA RTMEN T
23
.
,
C o nti nu e to kni t
lik e the ab ov e u ntil yo u r slipp er is l arge
f al l the stitch es b u t one
N ow c ast of
eno u gh at the toe
third and k nit as b efor e u ntil the strip is lo ng eno u gh to go
arou nd the h eel and f asten on the oppo sit e sid e Tri m the
Fi ni sh wi th how of ribbo n on
top with k nit ted astrican
the fro nt
~
.
,
.
9
.
.
LA C E
O R EGO N
.
Cast on twentv stitch es and k nit ac ro ss
1 st row: K 1 3 n o k 3 o k2
No 8
.
.
.
'
,
K2
2 nd row:
ro w
4 th row : K2
,
o, k 5
,
,
,
,
k3
o, n,
,
o
,
kl
.
.
3d
w: K9 n
6 th row: K2 0
o n k1 o n o
5 th ro
2,
kl
o,
,
,
,
,
,
0
,
,
,
,
,
,
kl
,
k1
,
o
n
,
,
k5
,
n, o k3
k
,
n, ~0
k
n
,
,
1
,
o
o
.
.
no
,
,
o k2
o n k1 o
n k1
,
,
n, k2
.
,
,
,
,
,
,
n, k
.
7 th ro w
8 th row:
m
,
o
,
k8,
~
C ast
0
9 th row:
,
f one, k 1
of
n, k 1
o
,
n k1
'
,
,
,
o,
n,
k
1
,
o
n
,
k1
,
,
K 5 o n o n k 3 o n k 1 o s 1 m p ass
slipp ed sti tch o ver ov er
k 1 n k1 11
l 0 th row: K 2 0 n k3 n 0 k 1 0 0 n k 1
l 1 th row: K 6 o n o n k 4 o n k 1 n o k 3
1 2 th row:
C ast off 2 k 1 o k 3 tog o k 1 2 o n k 1
,
,
,
,
,
,
,
,
,
,
,
,
,
,
IN F AN
C ast on thr ee
,
,
,
,
rs
,
,
,
’
,
,
,
,
1
,
.
,
,
,
L AC E
,
.
,
ti tch es and
s
,
,
,
,
,
,
,
,
0
,
,
,
.
,
,
,
.
,
.
knit acro ss
pl ai n
.
KN IT TIN G D EP A RTM EN T
.
t row : K 2 t t t o k 2
2d r
o w:
3 d row : K 5
4 th row : B i nd m k 2
1
s
,
,
.
.
.
,
InEAN T s
’
C ast on fi ve
tit ch es
s
Bi nd off 2 k
,
4
,
.
.
2
it across
and kn
.
B A B Y L A CE
No 1 1
L AC E
1 Inca
WID E
.
C ast on ni ne st tches and k nit acr oss pl ai n
'
.
.
l st row:
2 nd row;
3 d I OW
‘
l
'
,
K7
4 th row :
k 2, t t
,
o,
n k5
,
t t o n, k 1
ro w
6 th row ;
7 th row ;
8th row: K 1 bi nd
.
.
5 th
-
,
0
11 3 k 5 ,
,
tto
,
n, k l
.
F ERN L AC E
No 1 2
.
.
row :
2 nd row:
C ast on twel v e stitch es andk nit across
1 st
'
T t o, p
2 tog, k 7 , k 1 1, p 1 1 , k 2
.
KN ITTI N G D EP A RTMEN T
32
.
2 3 d row:
S I, n, t t
2 5 th row:
S I n, t
,
0
,
t
n
,
t o,
t
n,
S l
,
u
,
'
k 5;
u,
n k4
t t o,
,
.
LACE
.
ti c hes and knit acro ss pl ai n
t t 0 p 2 tog k l o k 2
k1 ,
.
,
,
,
.
,
,
k1
,
,
o, n, t t o,
on 7 s t
K2
S l
,
tt
n
t t o, n, t t o,
C LYD E
C ast
o
k2
t t o, p 2 tog,
,
k
,
l
,
t
.
o p 2 tog k ni t the r est pl ai n
C ast of?2 sti tc hes k 2 t t o p 2 tog k 2
S 1
k
"
k2
o,
,
t
.
,
,
,
,
,
,
.
BA BY
Thi s is a c har m i ng li ttl e p l aythi ng for a b ab y and
No 1 5
v er y easily m ad e S et u p 24 sti tch es wi th si ngl e z ep hyr (b l u e)
o ss pl ai n 2 2 ti m es Then b i nd off and l eav e an
and k ni t ac r
Take a need l e wi th
end lo ng eno u gh to sewu p the sid es
stro ng thr ead and ru n thro u gh each sti tch on o neend and
draw u p firmly and f asten; th en stu ff wi th co tto n; b efor e it
is q u it e fill ed pu t in a t wi st ed co rd of b l u e and gold z ep hyr a
l it tl e m or e t han a q u art er of a y ard in l ength ; then fill u p and
f ast en as you did the fir st end M ak e two m or e pi ec es one
of red and one of or ange stu ffed as the fir st and f asten to
t wisted cord ; sew a li ttl e ro u nd b ell on the end of each and
att ach the co rd to a r u b b er r ing
The cord s sho u ld b e an
ei ghth of a y ard lo ng wh en fi ni shed
P LAY TH IN G
F O R THE
.
.
.
,
.
.
,
.
"
,
,
.
,
'
,
,
-
.
.
KN ITTED SHI RT
L o ng sl eev es and high neck
B AB IE s
’
No 1 6
.
‘
.
.
.
KNITTI N G D EPA RTMEN T
33
.
Materi al s : Two sk ei ns of thr ee thr ead ed cr eam w hi te S t ar
Li ght S axo ny y ar n Two fine bo ne needl es
-
.
.
B ACK
.
row : C ast on 7 8 stitch es; k nit acro ss p lai n o nc e
2 nd row : A ll seam ed or p u rl ed
3 d row : Kni t pl ai n
r ep eat
n k3 m 1 k 1
m l k3
n
4th row : K 1
fro m star to star til l l ast stitch which is k nitt ed pl ai n
5 th row : A l l seam ed or p
6 th row : S am e as 4 th
7 th row: A l l seam ed
8th row : S am e as 4 th
9 th row: A ll pl ai n
l 0 th row : A l l seam ed
1 l th row
A l l pl ai n
1 2 th row : S am e as 4th
1 3 th row: S am e as 5 th
1 4 th row :
S am e as 4th
1 5 th row : S am e as 5th
1 6th row : S am eas 4th
l st
.
.
.
,
is
,
,
,
,
,
,
,
.
.
.
.
.
.
.
°
;
.
.
.
.
.
th ere are 4 fi n
i sh ed p atte
rn ro ws
4 tim es 3 ro w
s of ey el et s with t
th at 1 8
he rib bi ng b etwee
p
In goi n acro ss l ast row o
and ribb ed row s
f
rde1
n
b
o
a1 1 ow
g
3 stitch es on each end of needl e leavi ng 72
No k
nit 4 6
tim es acro ss of 2 pl ai n seam 2 N owto sh ap e the shou l de1
n 1 at each end of needl e ev ery tim e acro ss u ntil th er e are
A nd so on r ep eati ng u nti l
,
,
,
.
w
,
.
,
.
_
,
KN ITTI NG D EP A R TMEN T
34
.
44
titch es
s
l eft on needl e,
bi nd
off
Thi s for m s the
loo sely
b ac k
.
FR O NT
.
h av e m ad e a bor der to m atc h th at of b ac k k 2
p 2 3 6 tim es acro ss Tak e off one h alf the stitch es on
s still pr eser v i ng the
anoth er needl e and knit 1 0 ti mes acros
rib b i ng Then narrow on o u t si de of needl e ev ery ti m e acro ss
In i nner end of needl e
u ntil th er e are 28 stitch es on needl e
3
stitch es ev ery oth er ti m e acro ss
or
middl
of
fro
t
i
d
n
b
n
C
E
e
(
)
(thi s is to hollow the nec k) co nti nui ng the narrowi ng for
f l eav i ng y ar n lo ng
sho u ld er as b efor e u ntil al l are bo u nd of
eno u gh to sewsho u ld er seam
Kni t u p the o th er h alf of fro nt
in sam e m anner ; sew u p sho u l d er and sid es on wro ng sid e
l eav i ng sp ac e for sl eev es
S L EEV ES
Take m ediu m siz ed steel needl es k 2 p 2 alt er nat el y till
2
stitch es
3
0
w
e
n
1
t
h
e
t
h
h
v
do
row
row
id
u
a
e
n
e
3
0
s
I
n
o
y
by picki ng th em u p at equ al di st anc es m aki ng 5 2 Now
el y for 40
2
n
p
lt
r
t
a
e
a
u t in the b o ne needl es and k nit 2
p
row s For gu sset s wid en one stitch at each end of needl e
ev ery oth er tim e acro ss u ntil th er e are six additio nal on each
B i nd off sewu pand insert in body
end or 64 in al l
N owaro u nd the nec k croch et a row of hol esto pu t narro w
ribbo n in th en on thi s a li ttl e sh ell ed ge co nt in
ui ng it dow n
the fro nt of shirt ; sew on fro nt two litt l e bu tto ns; pu t on
dge ro u nd c u f
f of sl eeves and tur n it u p
e
A ft er
u
o
y
,
,
,
-
.
,
,
.
.
‘
,
.
.
.
-
,
,
,
,
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,
,
,
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‘
.
,
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,
,
?
,
1
i
.
Enem a
C ast on tw enty stit c
hes
.
No 1 7
.
.
.
,
KNITTIN G
DEP A R TMEN T
35
.
Knit acro ss pl ai n
l st row:
.
2 nd row;
3d
row :
4th row :
5 th row :
7 th row :
9 th row :
1 0 th row :
1 1 th ro w:
1 2 th row :
1 3 th row
1 4th row
1 5 th row :
1 6 th row :
Lik e 2 nd al so
thesixth and ei gh t
.
,
Knit acro ss pl ai n
.
L ik e 1 1 th
.
K6 t t t o
L ik e 1 1 th
:
,
.
w L ik e 1 1 th
i 7 th ro
:
.
K8
W h enev er
,
t t t o, n, k
thread is throw n ov er twic e k ni t the fir st
loop and drop the seco nd T t t 0 m eani ng throw thr ead
twic e o
v er
the
,
,
‘
,
'
.
AN O TEER ED GIN G
No 1 8
.
'
.
C ast on sev en stitch es and k ni t
cross pl ai n
’
.
a
.
K 2 t t t o p 2 tog k 1 t t t o k 2
2 nd row : K 2 k 1 1 p 1 l k 1 t t t o p 2 tog k 2
3 rd row: K 2 t t t o p 2 tog k5
4 th row: Knit an
d b i nd off 2 k 2 t t t o p 2 tog k
l st row:
‘
,
,
,
,
,
.
'
~
-
,
'
,
,
,
,
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,
‘
'
,
,
,
-
.
-
,
.
.
,
,
,
,
~
KN l TTIl
36
'
D EP A RTMENT
G
.
KNITTED TID Y
No 1 9
C ast on eighty ni ne sti tch es and kni t acro ss al ter
“
h atel y el evem tir
nes pl ai n and pu r
pl ai n wh en the smo oth
sid e is near est the k nitt er and pu rl w hen th
e ro u gh sid e is
nearest
l st row
:
K l 2 u t t o n t t 0 n t t o n o kl o k
2 s 1 k I throw the slipp ed stich own or bi nd k 4 s and b
k 2 r ep eat from st ar twic e 0 k 1 2
2 nd row: P u rl al l ev en row s the sam e
*
t t o n t t o u t t o n t t o k3
3 rd row: K 1 1 n
r tw ic e
t from
t t o k 2 s and b k 2 s and b k 2 rep ea
-
.
.
.
*
,
,
,
,
,
,
,
,
,
,
,
,
.
,
,
,
,
,
,
,
,
,
,
.
,
,
,
,
,
,
,
,
,
,
,
,
,
,
.
,
K 1 0 n o ver and narrow thr ee tim e 0 k5 o
k 2 s and h twic e k 2 r ep eat from star twic e th en ov er and
narrow 3 ti m es 0 k 1 4
ov er andignarrow 3 tim es over k 2 s
7 th row: K 1 2
ice then
and b k 4 s and b k 2 o k I r ep eat fro m star t w
ov er and narrow 4 ti m es k 1 2
ov er and n arrow t hree ti m es 0 k 2 s
9 th row: K 1 3
and b k 2 s and b o k 3 r ep eat from st ar t wi c e th en over
and narrowfou r tim es k 1 1
ov er and narrow three tim es 0 k 1 s
1 1 th row: K 1 4
i ce k 2 o k 5 rep eat from star twice th en over and
and b tw
R ep eat from fi r st rowas m any
narrow fou r tim es k 1 0
o ss el even ti mes al ternately
tim es as requ i red th en knit ac r
n
s
e
d
r
h
e
l
n
e
o
a
c
a
t
t
l
d
f
r
i
d
e
A
l
r
n
u
n
a
d
a
i
g
p
p
5 th row :
r
,
,
,
,
.
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
.
,
3
,
,
,
,
,
,
,
.
,
,
,
,
,
,
,
,
,
.
.
.
TWINING LEAF PATTERN
NO 2 0
.
.
.
C ast on tw enty stitches and knit across om
e
.
KN ITTIN G D EP A RTMENT
37
.
row : K 2 o n o k l o n p l n p 1 s 1 k 1 and
l
o
t
s
t
s
s
1
a
s
l
li
ti
c
ov
r
l
k
p
li
i
ch
o
s
e
s
s
t
h
s
s
a
p
k
p
p
p
n o kl
2 nd row : P u i l k nitt ing exc ept the st itc hes p u rl ed in the
l ast row which are nowto b e k nitted
3 rd row : K2 o n o k 3 o k 3 tog p l s l k 2 tog and
1
n
3
ov
r
l
ip
d
ti
tch
o
k
o
o
k
s
a
s
e
e
s
t
h
e
s
p
p
4 th row : S am e as seco nd
5 throw;
K 2 o n o k 5 o s l k 2 tog and p ass slipp ed
sti tc h o v er m l
k 5 o n o k1
6 th row: A ll pu rl
7 th r ow : K 2 o n o k l n p l , u k 3
and p ass slip ped stitch ov er k 1 ov er 1 1 o k 1
8th row : L ik e seco nd
1 st
,
,
,
,
,
,
,
.
.
,
,
,
,
,
,
,
,
,
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,
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,
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,
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,
,
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,
,
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,
,
,
,
,
,
,
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,
,
,
,
,
,
,
,
‘
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,
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,
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,
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,
,
,
,
,
,
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,
,
.
N EW
No 2 1
.
If t
o,
n,
C ast
.
row :
o k3
,
2 nd row:
3 rd row :
o,
P
,
o,
PATTERN
ti c hes for each p att ern
1 s l k 1 and p ass sl i pp ed stitch ov er k
k l and p ass sl ipp ed sti tc h o v er In 1
s 1
on 1 8 s t
P 1 7,
,
,
,
k
1
3
,
,
,
,
.
,
11
.
p ass sl ipp ed stitch o v er k 2 o
k 1 s 1 k 2 tog p ass sl ipp ed stitch o v er k1 o k 2 o k 1 11
4 th row : L ik e seco nd
5 th row: P 1 s 1 k 1 p ass slipp ed stitch o v er k 1 o k 3
,
P 1,
s
,
k
1,
,
1
,
,
,
,
,
,
,
,
,
,
,
.
.
,
o
,
k1,
11
,
,
,
,
,
,
.
6 th row:
L ik e
7 th rov
n
P 1,
s
co nd
k 1 p ass sl ipp ed
se
1
,
.
,
tit ch o v er m l k
s
,
,
2,
KN ITTING
is
DEPA RTM EN T
,
k 2 tog p ass slipp ed sti tc h ov er
k 1 pass slip ped stitch ov er k 2, O 11
s 1
8 th row
Li ke seco nd
n o, k 1
-
,
O
,
s1
,
,
,
In
-
,
.
,
,
1
k]
,
,
.
.
KN ITTED A S TR IKAN
2 22 ( a
st on as m any sti tch es as d eem ed nec essary
N
s
For astr ak an 3 i nch es wid e pu t on1 9 sti tc hes and k nit acro s
pl ai n thr ee ti m es
K 1 p lac e needl e in next stitch and whil e t h u s
l st row
holdi ng wr ap t he z eph y r aro u nd the needl e of the ri ght h and
and the for e fi nger of the l ef t h and seven ti m es th en dr aw
the thr ead aro u nd and knit thro u gh the sam e sti tc h k 1
2 nd row : Knit al l pl ai n
3 rd row : Kni t al l pl ai n
R ep eat fro m star
,
l
.
.
'
,
-
,
.
,
.
.
RO SE
NO 23
.
l
C t
.
w:
st ro
k
O,
2,
on t
as
O,
KS
n
O,
,
,
ic
.
eight stitches,
'
-
k3
n, o
tw e,
O
,
wenty
L EA F L A C E
k
2
o
.
,
n p 1
,
,
k ni t a
cro ss pl ai n
.
n, p l , n p l
,
,
n
,
O,
k
.
2 nd row:
row : K 3 o n
o v er 11 o k 5 O k 2 O
3 rd
,
,
,
,
,
,
,
,
k
O,
,
5,
k
n,
,
l
O, s
,
p ass sl ipped stitch
11 ,
'
4
.
4 th row:
u
ro w:
11
o
k
ss slipp ed stitch o v er
a
p
“
o n o twice n t t t o n
,
l
p
.
5 th
,
,
,
,
,
,
,
l
,
n
,
p
l
'
,
n,
k
l
,
tt
t
0
.
k
2
,
KN ITTIN G
40
5 th row :
n,
DEPA RTM ENT
.
Y arn aro u nd the needl e
,
k2 o
p 2 tog,
,
otwic e n k 1
6 th row : K 3 p 1 k 2 p l k 2 O twic e p 2 tog
7 th row : Ta
r n arou nd needl e p 2 tog k 9
8th row; B of
f thr ee stit ch es k 5 O t p 2 to
,
.
,
,
,
,
,
,
,
.
“
,
,
,
,
KN ITTED MA TS
.
,
g
.
.
TheSe m at s are knit in three siz es;
for the l argest
si z e c ast on thirty six stit ches and the sm all est tw enty fo u r
1 st row: K 3 t u r n and k the sam e 3 sti tch es O tter agai n
2 nd row : B 6 t u r n and k the sam e six stit ch es
3 rd row: K 9 t u r n and k the sam e ni ne stit ch es
4 th row : K 1 2 t u r nand k the sam e tw el v e stitch es
5 th row: K 1 5 t u r n and k the sam e fift een stit ch es
C o nti nu e kni tti ng the r est of the sti tch es in the sam e way
e stitc hes each tim e and aft er k ni tti ng
only k nitti ng thr ee mo r
to the endO f the needl e t u r n and sea
m b ack to the b egi nni ng;
thi s forms a go re and it t ak es 2 0 gores to form a m at; af ter
kni tti ng the l ast gor e do not seam b ac k to th
e b e i nni ng
g
b u t bi nd off the stitch es and th en sewthe Ini t to geth er
NO
.
25
.
.
-
-
.
,
.
,
"
.
,
.
,
’
.
.
,
.
,
,
,
,
.
A b order m ay th en b e
croch eted
In
col oredwm sted
LADIES KNITTED S C ARF
.
’
.
NO
Tak e a h al f p ou nd of do u b l e scarl et z ephy1 and
4 oz of b l ack split z ephyr and two l arge wo od enneedl es
C ast on one h u ndred stitch es
l st row ;
Knit across 1 5 tim es with the bl ack B i nd O fi tie
ti nu e k ni tti ng; ten rows
on the sc arl et knit ac ro ss t wic e; co n
.
26
-
.
,
-
.
.
.
'
.
,
,
KN ITTIN G D EPA RTM ENT
41
.
of
and two
c ar f is l o ng eno u gh
im e
i
i reS ond wi h the b egi nni ng
k
l
acr
1
5
n
n
t
a d
p
th em
of
G ather u p the end s and pl ace a ri b b o n b ow
bl ack or sc arl et to har m o niz ewith the color of the z ep hyr
l ac k
of sc arl et
s
-
~
il
u nt
s
.z o
the
s
,
‘
'
.
,
.
,
O LD
No 27
.
LADIEs S HO UL D ER S ii AW I
’
wood kni tti ng
U se N o 9
.
.
.
(l ast on t hr ee
needl es
.
titch es and knit acro ss pl ai n To sh ap e the sh awl
d ecr ease w kni tti ng two to geth er at th
o e very row
The abov e is kni t of whol e b l ac k z epli vr
2d to 9 th row Kni t wi th whol e sc arl et z ep hy r
To f r n the di am o nd S h aped
1 0 h row Kni t wi th b l ack
p atter n when kni tti n the fi r st and seco n d sti tch pi c k u p
o f the l i t row O f the
a i k nt the corr espo ndi ng stitche
k ni t 8 s itch e then pick ii i) and k ni t the
b l ack n i h l ll
corr espo ndi ng sti tch es of the fir st row and so on
hu ndr ed
s
.
.
.
.
.
.
.
o
.
,
-
g
,
;
t
l
-'
t
ll
s
s,
.
,
Kni t wi th b l ack R p eat fro m the seco nd row
r ev er si ng the p atter n for m ed in the tenth row b y picki ng u p
the sti tch es b etween tho se pic ked u p i n the tenth row The
ed ge is fi ni h ed b v crochetins a scollop ed bor der of bl ac k
1 1 th row
.
.
e
,
.
s
.
1
“
’
i i i LDs
LEoGIN s
.
l eggi ns are k ni t l ength wi se and th en
j oi ned to geth er Kni tti ng hem 1 11 t his way they keep th eir
S h ape m u ch
b et ter than wi en work d r o u nd C ast
sti tch es for the fir st row w
hich will b e at the b ac k seam wh en
fi ni sh ed Thi s nu m b er m u t b e i ncr eased to 7 0 sti tc hes in
1 8 ro ws
The i ncr ease is m ad e in thi s way: after k ni tti ng
the seco nd row c ast on six mor e sti tch es at the end m aki ng
NO
.
28
.
These
t
.
’
-
.
,
.
s
.
,
KN ITTIN G D EP A RTMEN T
42
.
i cr ease t thi way at the end of ev ery seco nd row
Thi s will m ak e the add ed sti tc hes al l on the lo wer end the
top b ei ng l ef t str ai gh t and will for m the sh ap e for the l e
g
At the end of the 2 0 11 rowc ast on 3 0 m or e sti tc hes w hich
wi l 1 t e the l ength of the l eggi ns 1 C0 sti tch es Kni t 1 5
ro ws th en 1 2 m ore ro ws m ay b e kni t wi th so m e co ntr a ti ng
ni tti ng 1 2 ro ws in thi s
shade to for m the sid e stri pe ; af ter k
way k ni t 1 5 m or e ro ws of the fo u nd atio n col or th en c ast off
the fi r st ei gh t sti tch es of the l fith row l eavi ng the r em ai nd er
of the sti tc hes on the needl e for the pr e ent The gore at
the lo wer edge is now m ad e b y f asteni ng the yar n to the fit st
"
of the cast on ti tches b y wh ich th fi rwt sti tch is m ad e; at
the end of ev ery for ward row c ast on two ex tr a stitch es and
in ev ery b ac kward row c atch in one of the c ast oif sti tc hes
which wi l l al l b e taken u p i n 1 5 ro w In the 1 4 th rowc ast
0 1 1 1 4 ~t1 tches i nstead of z to for m the p:a t c weri ng the 1 n
1
l e 1 th of the l eggi n;
x t 40 ro w
s the W ho l e
k nit
s e}
c ast ott twelv e sti tch es 1 the 4 0 1 h I O “and kni t 1 6 sti tc hes
for the O ppo site gor e; thi s will h av e 1 7 sti t ch es 0 11 the
D ecr ea e the gor e b y d ecr easi ng one sti tch at the
needl e
N ow coll ec t
end of eac h row and c asti ng ofi the l ast sti tc h
the ei ght sti tch es and k ni t 40 ro ws the whol e l ength for the
sti tc hes fr om t n nex t row
i nsid e o f the l eggin; ( ast off tu
s
ex t 1 9 ro w
hi ce the r em ai ni ng 7 6 sti tch es to 24 in the n
and t ec
To for m hol es
a 1 d c ast off Thi s fi ni sh es the fo u nd atio n
for l aci ng the fi rst row of stithes on ei ther sid e of the tr m
m ing stri pe m ay b e taken u p and thr ee or fo u r ro ws k ni t he
h ol es b ei n g i rm ed in nex t to l ast r w hr d ecr easi ng and iii
h ow seam he l eggi ns to
cr easi ng att er ev ery fi ft h sti tch
e u p the sti tch es at the top and
th
r
k
a
k
h
e
b
a
a
n
d
t
e
a
t
t
e
g
the n
i
s
.
,
.
,
,
1 1:
.
s
,
,
,
s
s
e
,
,
s.
t
1
1
'
1
'
1
1
,
‘
s
.
.
.
.
i
,
,
o
t
'
.
,
t
KNITTING D EPA RTMENT
43
k nit 1 8 ro ws of two pl ai n andtwo p u rl andcast off C roch eted
"
ve r pr etty
Th ese dir ec tio ns
a
n d In t
a
t
collop
s
s
are for the ri ght l eggi n the 1 ft sho l l b e k ni t oppo si te in
ord er o t ri ng the m 1 on the o u tsid e
.
1
11
»
.1
1
1
.
1 1
y
'
.
l
,
i 1
i
.
.
1
1
l
;
.
LADI Es KNIT WR IS TL ET
’
.
No 2 8
.
Knit wi th
.
nu mb er l 6 needl es
If
.
i ng S ax o ny
us
r n c ast on 65 stitch es u si ng 4 needl es Kni t two at the
back and p u rl two al ter nately till 3 0 ro ws are k ni t th en
p u rl thr ee ro ws i ncr easi ng one stitc h eaclr in seco nd and
s i nev to
F
or
h
e
pl
i
p
r
t
a
n
a
third ro ws Thi s fi nishe
t
p
of the wri stl et kni t at the hac k and p u rl al ter nat ely till fi e
ro ws are kni t th en r ever e (knitting the sti tch th at was p u r led
and p u rli ng the sti tch th at was k ni t) and k ni t five ro ws : Thi s
m akes two divi sio ns of the p att er n The i ncr ease for the
thu m b is nowb egu n; thi s is do ne by m aki ng a sti tch b etw een
Thi s ex tr a
the 4 th and 5 th sti tch es fro m the end of a pin
sti tch is m ad e af ter a p u rl ed stitc h so as to bri ng the sti tch es
k ni tted at the b ack b esid e each ot her Kni t ou t the fo u r
rem ai ni ng sti tch es on the needl e and fo u r fro m the nex t
needl e then ncr ease or m ake ano ther stitch for the o th er
Thi s i ncr ease is r epeat ed in k ni tti ng ev ery
sid e of the gor e
fre h divi sio n of fi ve row s 0 the p attern the seco nd ti m e the
new sti tch is m ad e af ter a st i ch tak en at the b ac k t hat is
b etween the 5 th and 6 th sti tch es f ro m the end thi s wi l l bri ng
the m ad e sti tch dir ec tly u nd er the one i n the l ast row and
will l eav e five m ore sti tch es on the needl e to he k ni t or ten
een the two i ncr eased sti tch es
C o nti nu e alter
sti tch es b etw
natel y th ese two m ethod s of i ncr easi ng m aki ng the new
sti tch es u nd er each o th er which wi l l 1 ncrease the nu m b er of
a
y
.
,
,
;
,
.e
.
.
x
s
,
.
.
,
i
.
s
;
,
‘
,
,
,
.
,
KN ITTING D EP A RTM EN T
44
.
ti tch es b etween the sid es of the gor e by two in eachdivision
A fter n reasm g twel v t m the top of the gor e is r each ed
w hen the wid eni ng p ar t co nsi sts of 3 2 sti tch es ; k ni t two m or e
divi sio ns wi tho u t wi deni ng b efor e co m m enci ng the th u m b
“ “ l a m t 1 3 addi
k l t W l hi
The thu m
S till C d H
“
t
l
o
a
n
c
fro m the o th er needl es and c au gh t to
i
t
h
t
the thu m b are taken off at
n
o
e
t
h
e
r
i
a
r
tn
t
h
e
5
i
t
c
h
e
s
t
4
s
t
g
g
of the ro ws o f nex t w d ivi sio ns
th
b egi nni ng n l
t hen thr ee m or e d ivi sio ns or 1 5 ro ws m or e are to b e knit wi th
then o ne whol e row and
S ti tc hes then thr ee p u rl ro w
the
thr ee m or e p u rl ro ws the thu m b is then c ast of
f To com
ti tch es are ag a n pic ked
n
e
l
h
h
a
d
t
h
e 13 g
u
a
n
e
t
e
t
e
d
p
p
k nit wi th th o ther sti tc hes of the hand; six of these 1 3 gore
h o wev er d ecreased whil e
sti tc hes thr ee on each sid e are
kni tti ng the nex t divi sio n; fi ve m or e divi sio ns are k ni t and
t hen fini shed off lik e the thu m b These are fi ni sh ed wi th a
croch et ed ge and a no of r u b o n
s
.
e
c
i
es
i
,
.
'
t ts
s
.
l
t
‘
'
1 11
‘
u
t
s
:
i
,
e
.
o
;
t
.
,
s,
,
.
,
nt
s
i
e
,
,
,
,
.
n
.
KNIT Em
IN G
.
C ast on 1 4 sti tc hes and Lnit acro ss pl ai n
l st t ow: t t o t p 2 t og t t t o p 3 tog k 3 t t t o
N o 29
.
.
'
,
,
3, t t
t: o
11
,
,
Lt
t, I.
Knit pl ain to
}
1
tau
,
o k
,
1
the
l ast fo u r
2 tog, t t
to
,
k
t
2
o
p,
p
.
“
ti t
.
u
,
“t t t o
k
:
l
,
.
n,
,
stiches,
4 11 1 m m 6 th, 8th and l 6 th ro ws l it e 2 nd
5 th r0
,
k
t t to p
,
2
.
p
3 rd rov : t t to
tt t
,
.
9 nd row:
tog
,
,
.
2
t
o
t
t
t
o
,
, p
1
g
1
4,
ttt
k3
,
KN ITTIN G D EPA RTMEN T
45
.
7 1 1 row: t t t o, 1 2 tog
.
t
t t 0
,
k1
tt
0
t
t t
o
k
o ,
2
t
1
g
~
,
r, k
G t t t o,
,
.
9 th row: t
l b
,
t
tto
w ro w:
11
p 2 tog,
,
t t t o, 1
,
k3
,
l 1 th row: 1 3 th and 1 5 th
2 tog, knit thé r est
p
,
n, k 4 , t t t
t t t o,
,
0
p l ai n
.
2
o
t
g,
p
,
row s lik e 9 th
.
l i th l t n
tt
o
U
,
2
0
t
]
g
.
A N O THER KNIT ED GIN G
C ast on ni ne
No
.
1
w:
ki ,
‘
ro
s
2 nd r m
kl
:
1
11
,
p
.
t t
f
ti tc hes and k ni t acro ss pl ain
s
,
.
n, t
,
k
I
.
1
p 1
,
k1
,
.
kl
,
p
.
kl
t t o,
,
1
,
k
4
.
.
3 rd row:
k
4 th row: k 1 p l
5 th row: k 1 n t
t
6 rk row: k 1
k5 ,
'
r
t
k3
,
,
,
,
,
l
p
,
p
,
0
,
,
p
p1 k3
11 t t o k 5 t t 0
kl
k
p
k
1
1
1
2
p
1,
k
.
,
1
.
,
,
,
,
,
,
,
.
.
,
th rovv:
8 1 h row:
k
9 1 h ro t
k4
:
1 0 th ro v
:
1
p
,
1
.
p 1
k
,
7
,
k1
,
,
.
l
,
kl
,
k3
,
.
p
1
,
,
,
,
.
p
,
l
‘
1 1 th ro ~z k5 , t t o k3 tog,
1 2 th row: k 1 ,
p
o k f tog t t o
p 1 k 1 p 1 k4
t t o, r , t t
,
k1
k3
,
,
t t o,
k5
11
11
.
.
.
.
Kx rrrnn TID Y
'
.
C ast onany nu mb er of
ex tr a for ed ge
No 3 1
.
3
.
.
itch es di v i sib l e by
st
5
with
KN ITPING D EP A RTMENT
"
43
.
1 st row:
hird stitch ov er the l ast t 1 s 1
k1
ti t es k 3 repeat fro m
1 tht e t l o ver t l
A t the
to L 1 t
end th ere are only tw
o stitche
f te r p u ttm g the
thr ead ov er
2 md ronz
k 3 p 1 loop k l l k 3 r ep eat from
3 rd and 4 th r ows kni t l
5 th row: L1 ! 3 the fir st
.
k
4
,
sl
ip
the t
’
S
l l ct
,
,
,
t i
‘
,
,
,
e
.
1
a
.
,
,
,
,
,
p
.
L A DIES
,
K
D MII TEN
NITTE
' ‘
.
C ast on 64 sti tch es and kni t six ro u nds pl ai n
7 th r ou nd k 2 tog t o t e eat to the end of roand
8 th ro u nd: t t o k 6 k 2 tog r ep eat
9 th ro u nd : k l t t o k 5 k 2 tog r ep eat
1 0 th ro u nd : k 2 t t 0 L 4 k 2 tog r ep eat
1 1 thro u nd : k 3 t t o k 3 k 2 tog r epeat
1 2 th rou nd: k 4 t t 0 k 2 k 2 tog r ep eat
7
k2 tog r epea
l
1
1
1
t
h
0
1
: k5 t t o k l
R ep eat from 8 th
1 4th ro u nd : 11 6 t t o k 2 tog r ep eat
to 1 4 th ro u nd s six ti m es whic h co m pl etes the f ancy top ; the
r est of the m i tten is pl ai n k ni tti ng Take the first two and
o sti tc hes of the l ast ro u nd for a b asi s for a thu m b
the l ast tw
n
a
d
i
u rl in go ne sti tc h eac h i de o f t he three
n
h
e nex t
t
p
ro u nd and in everv tm t rth ro u nd th er eaft er m ake two sti tc hes
for i ncr ease of wid th of thu m b at the am e ti m e co nti nu i ng
in ev ery ro u nd the two p u rl ed strip es which o u tl ine the sam e
e
i
n
t
h
u m b excl u siv e of p u rl ed
t
s
h
v
ti
ch
o
u
a
e
2
3
s
u ntil
y
The i ncr ease sho u ld b e m ad e the nex t sti tch
be
strip es
p u rl ed st ri p es W h en you h av e 23 s itch es in th u m b k nit
No 3 2
.
.
.
'
,
,
-
1
,
,
,
.
.
,
,
,
,
.
,
,
,
.
,
'
.
.
,
,
,
.
,
,
,
,
‘
1
,
,
,
.
,
,
.
,
,
,
.
,
z
s
,
,
s
,
u
.
.
,
.
KN ITTIN G D EP A RTM EN T
48
.
,
3 d row:
S l ip 1 kni t 2 ti m es al t r nately co tto n for war d
then k at 0 co tto n for ward kni t
decr ease
5 th row: S lip l k n 1 3 ti m e al ter natel y co tto n for ward
d ecr eased k ni t 2 to gether t wic aco tto n for war d d ecr ease
1 kni t 5 k ni t 2 to gether
o tto n for ward decrea e 1
kni t co tto n fo rward kn t 2
“
7 th row : S l ip 1 kni 2 twic e al e rnatel y co tto n for w
ard
d ecr ease 1 then k nit F twi e al tern tt el v otto n fom ard
d ecr ease 1 then knit 5 co tto n fo rward k ni t 2
9 th row: S l ip 1 kni t 1 twice al ternatel v c otto n fo r ward
decr ease 1 th en k ni t l cotto r fo rw w decr ease 1 k nit 3
c otto n for ward d ecr ease l kni t 2 to gether twic e co tto n for
w ard decrease 1 kn t 1 co tto n forwm l kn t 2
1 1 th row: S l p l kni t 2 twic e al ter natel y c otto nfor war d
d ecr ease l tl en l nit 5 c otto n for war d d ecr ease 2 co tto n for
ward k ni t 5 kni t 2 t gether c tto
decrea e 1
kni t 1
1 3 th row: S lip 1 kni t l 3 ti m es al ter natel y cot to n for
ward d ecr ease 1 then k ni t 2 to geth r twic e co tto n for war d
decrease l k ni t 3 kni t 2 to geth er c otto n for ward d ecr ease 1
k ni t 1
1 5 th row: S l ip 1
knit 2 3 ti m es al ter nately cot to n for
ward d ecr ease 1 then kni t 9 kni t 2 to gether co tto n for ward
d ecr ease l kni t 1
A f ter the l 6 th rowr ep eat the l st to the 1 6 th rowas oft en
as nec essary
e
,
,
,
1
,
.
i
,
,
:
,
,
,
,
,
<
,
,
,
~
.
,
,
i
.
'
.
,
,
c
z
,
,
,
,
.
,
,
.
,
’
.
,
,
.
,
,
i
,
,
.
,
,
i
,
,
,
b
.
,
,
,
-
,
i
,
,
,
,
o
.
,
i
y
,
.
,
i
e
,
,
,
,
r
,
.
,
,
,
.
,
,
,
,
,
,
.
,
.
KNITTED S KIR T
k ni t wi th two k nitti ng
C H ILDs
’
No 34
.
.
Thi s skir t is
.
needl es, the
KN ITTIN G
DEPA RTM EN
49
wi th fi ne needl es andthe bord er
u pp er p r
thi s m ak es the skir t hang f l l r at the b o tto m
wi th the b ord er C ast on 200 stitc hes
Knit pl ai n in red wool
st row:
C hange to b l u e and p u rl
nd row:
a t m ade
,
u
e
.
’
v
c
.
'
o c
m
r
ou se
nca
ie
.
.
.
.
3 nd row
a
it
l
i
r
a
p
.
4 th row: Knit 1 , m ake 1 , k ni t thr ee to gether , k ni t knit 2 ,
R ep eat fro m the b egi nni ng of the row
m ake 1
,
.
.
ro ws are p u rl ed ; the iX th eigh th
and tenth are kni t li ke the fo u r th row:
The t enth row fi ni shes one row of the sc allop s of the her
der; to m ake the o ther row s of sc all op s r e eat fro m the fir st
The pl ai n p art of the
to the tenth row thr ee ti m es m or e
ir t is v ery easily do ne and is wor ked by p u rli ng thr ee and
sk
kni tti ng th ree al ter nately ob servi ng th at the sti tc hes that are
p u rl ed in one row m u st b e k ni tted wh en kni tti ng b ac k in the
nex t row and tho se th at are k ni tted m u st b e p u rl ed
W hen ab o u t hal f the l ength of the skirt has b een k nitt ed
ch ange the needl es and tak e the sm all er o nes
W h en the pr ep er l ength has b een r eac hed east the stitch es
i n ab o
of
f and sew the sid es to geth er to wt !
of
n n
he top then sewthe top to a li nen b and
Fif th
,
v
h
se ent
i
and n nth
o
,
.
p
.
,
,
.
,
,
.
,
i
.
t
t.
i
o
c
es
.
,
LADIEs KNITTED JA C KET
’
No 3 5
.
.
Mat eri al s:
12
.
o u nc es si ngl e woo l
It is b egu n at
.
w ai st
C ast on 1 0 8 sti tc hes and k it the fir at two row s b ackward
ar d
and for w
3 rd row : S lip the fir st stitch
then the wool for ward
kni t 2 to geth er : r ep eat fro m
to the end of row C o m i ng
b ack kni t 1 row pl ain t hen 9 row s al ter natel y l stitch pl ai n
the
,
l
.
"
,
,
,
‘
,
,
,
KN ITT IN G
50
D EPA RTnEN T
.
p u r l ed so as to for m narro w ri b s wor k another pl ai n
row then r ep eat the 3 rd row and co m i ng b ack kni t 1 row
pl ai n O v er thi s wasteb and co nti nu e to kni t in the fol lo wi ng
m annerz knit odly the fir st 3 sti tc hes of the l ast row increas
ing 1 sti tc h b etween the 2 nd and 3 rd th en in r etu r ning k ni t
pl ai n B egi n agai n and k ni t 5 S tit h
i ncr easi ng b etween
the 4 th and 5 th and in r etu r n in pl ai n kni tti ng; in co m i ng
b etw een the 6 th and 7 th
s i ncr easi ng
b ac k kni t 7 stitc he
N ow b egi n the i ncr easi ng for the c he t hv m aki ng 2 sti tch es
in the 4 th sti tc h; r ep eat thi s inc rea i ng in ev ery 4 th row pu t
1 sti tch f u r ther eac h ti m e so as to for m a sl anti ng li ne the
To pr ev ent r ep eti tio n we shall no
sam e as a dr ess pl ai t
lo nger m entio n th i s Incr ease In the next rowk ni t 1 0 sti tch es
wor ki ng the 1 0 th i nto the 3 rd hol e ofthe 3 rd rowof the wai st
b and ; in the nex t row kni t 1 2 sti tch es the 1 2 th in the sam e
3 rd ho l e of the ep en row and c om e b ack
Incr ease o nc e
mor e in the 4 th hol e of the O p en row th en wor k 1 row al l
i nted pi e e or
aro u nd the wai st b and and fro m a simil ar p o
h
or
e
n
e
O ppo si te sid e co m i ng as far as the 4 th hol e in
o
t
g
Go on wi th the j ack et in
the op en row of the wai stb and
pl ai n knit ti ng al way s i ncr easi ng sl anti ng A f ter h avi ng th u s
k ni tted 4 pl ai n ro ws b egi n the i ncr easi ng for the b ack For
ter
thi s co u nt 2 3 sti tch es on each sid e b egi nni ng for the c en
si ng on eac h sid e of th ese 46 sti tch es in ev ery 2 nd
and i ncr ea
row pl aci ng the i ncr easi ngs eac h tim e 2 sti tc hes each sid e; in
the 5 6 row the ar m hol e wi l l b e r each ed ; to form thi s armhol e
co u nt 47 sti tch es on each sid e for the fro nt and 7 4 in the
m iddl e for the b ac k; c ast of
f the sti tch es b etweenthe b ack and
s pl ai n th en
the fro nts; fir st work the fro n s k ni tti ng 64 ro w
k ni t on the sid es of the sho u ld ers the two stitch es to geth er
and 1
,
,
,
,
.
‘
i
‘
,
,
U
.
r
S
,
.
,
s
s
,
,
.
,
,
.
.
,
.
,
,
c
,
.
.
.
.
,
,
,
,
,
,
t
,
,
KN ITTIN G D EPA RTM ENT
5]
.
b efor e the
l ast
,
in ev er y 2 nd row at the
i
t m e on the
sam e
c
i ti m es o nc e in ev ery row and af
terward in ev ery 2 nd row two sti tch es b efor e the l ast to
u ntil no sti tch es are l ef t
A
r
e
s the sho u ld er s for m
h
e
a
t
g
poi nt by i ncr easi ng 1 5 sti tc hes fro m the selv age b egi n at the
ar m hol e wi th the 2 nd sti tch of the selv age j u st u nd er the
d ecr easi ng for the sh o u ld er s O v er th ese 1 5 sti tc hes k ni t
pl ai n alo ng the arm hol e b u t k ni tti ng to gether the 2 sti tc hes
b efor e the l ast at the ot her end O f eac h row u ntil the poi nted
pi ec e is fi ni shed Wh en the 2 poi nts are co m pl eted work 44
p l ai n row s in the b ack ; in the nex t 3 2 ro ws d ecr ease 2 sti tch es
at the end O f each row then sew or kni t the pi ec e to gether at
the shou l ders Aft er thi s; b egi nni ng at the wai st and goi ng
ork fir st one pl ai n row and
u p to the neck alo ng the fro nt w
then 1 row of op en k ni tti ng (lik e th at at the wai st ) th en 2 m or e
pl ai n ro ws and c ast off the sti tch es The sl eev es are al so
kni tt ed pl ai n
Th ey are b egu n at the top c ast on 3 2 sti tch es
and i ncr ease 1 sti tc h in ev ery raw u nt l you h av e 6 8; kni t 9
ro ws pl ai n; in the l 0 th row kni t two last sti tc hes to geth er and
r ep eat thi s d ecr easi ng 9 ti m es Lh itting 9 pl ai n ro ws b etween
each d ecr easi ng; th en work 2 pl ai n ro w
s th en 9 ro w
s
al ter
h atel y 2 pl ai n stitch es and 2 p u rl ed sO as to for m
ri b s; work
one pl ai n row one row of O p en kni tti ng then 3 mor e ro ws
and c ast of
f sti tch es sew u p the sl eev es and sewit i nto the
ar m hol e; fi ni sh the j ack et by sewi ng on b u tto ns and m aki ng
loop s
id e near
s
the ne k; kn t 7
,
,
,
,
,
.
,
.
,
.
.
,
'
.
,
,
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,
,
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,
i
,
,
,
,
,
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,
,
'
,
,
.
K N ITTED L AC E
.
NO
.
1 st
36
.
row :
C ast on ei ght stitc hes and k nit acro ss pl ai n
Y ar n aro u nd the needl e p u rl two to geth er k ni t
.
,
,
KN ITTI NG D EP A RTM EN T
52
2,
.
r twic e
O ve
,
narrow , kni t 2
.
Knit 4 p u rl 1 kni t 2 ov er t wic e p 2 tog
W ool aro u nd the needl e p 2 tog k 7
3 rd row :
4 th row: K 7 ov er t wic e p 2 tog
5 th row: Y ar n aro u nd the needl e p 2 tog k 2 ov er t wic e
n ov er twic e n k 1
6 th row: K 3 p 1 k 2 p 1 k 2 ov er t wic e p 2 tog
7 th row: Y ar n aro u nd needl e p 2 tog k 9
f thr ee sti tch es k 5 ov er twic e p 2 tog
8 th row: B i nd O f
R ep eat u ntil the r eq u ir ed l ength is reach ed
2 nd row :
,
.
,
,
,
,
,
.
,
,
,
.
,
.
,
,
,
.
,
,
,
,
,
,
.
,
,
,
,
.
,
.
.
11
’
F A N Ts
S LEEV EL ES S
S HIR r (knitte
'
C ast on 1 00 sti tch es kni t two ro ws cl ear acro ss
pl ai n; th en p u rl two ro ws and knit two ro ws p l ai n; th en k nit
40 sti tch es and l eav e the r em ai ni ng 6 0 sti tch es on the needl es
sw
i th the 40 sti tch e
il l for m
s; thi s w
u ntil you hav e k ni t 2 2 ro w
the fro nt; l eav e these on the need e now c ast O ff t wenty
ill for m
sti tch es by passm g one sti tch ov er the o ther ; thi s w
the sho u ld er ; now knit 2 2 ro ws wi th the r em ai ni ng forty
o as b efor e; thi s will
sti tch es kni tti ng two and p u rli ng tw
for m the b a k l m knn
at the end c ast on
2 0 newstitch es and th en k ni t the for ty sti tc hes l eft onthe
t you will nowh av e 1 00 stitc hes agai n
needl e fro m the fro n
on yo u r needl e which sho u l d b e co nti nu ed five ro ws mor e
f The shir t is then sewed u p l eavi ng t he arm
and c ast O f
h ol es op en An ed gi ng is th en croch eted ar u nd the neck
and sl eev es
NO 3 7
.
.
,
,
,
'
,
.
,
.
,
c
u
.
,
,
.
.
,
t
.
‘
.
KN ITTIN G
D EPA RTM EN T
53
KN IT L AC E
.
C
’
wenty
on t
l gl
Kni t 4
tt
,
0
3 rd row:
Kni t
4 th row:
4 ah, 7 th
,
.
ov er
8 tt t
,
,
n
,
P u t thr ead
i tc hes
k ni t pl ai n to l ast
st
0
needl e
2 tog,
st,
t t t
k nit
the
1 st row fro m
r ep eat
n,
,
p
,
2
1 3 th and l 6 th ro ws
1 0 th,
now
lik e
the 2 d
.
5 th row:
5 th 8 th 1 l th and 1 4 th row s
6 th row:
Knit 8 t t t 0
Knit 8 t t t 0
9 th
,
,
row :
,
n
,
t
tt
t
t
n,
,
,
,
first row I rom
t
0
0
,
n
,
,
n,
lik e l st row
.
l st rowfro m
r ep eat
t
t
t
0
r ep eat
n,
,
the
‘
ro w Kni t 8 t t t O
r ep eat the fir st rowfro m
1 2 th
:
1 5 th row:
Knit
,
8 t t t o,
,
n, t t t o n, t t t o n, t t t o,
,
,
11
,
n t t t o n, t t t o, n, t t t o n
-
,
,
,
,
k nit 1 and slip it on to the l ef t needl e and p u ll al l
the t m ne ov er it b u t one pu t t t t o and p 2 tog
O n the
first scollop ther e are 2 0 stitch es as the b egi nni ng and 2 5 at
t
t t
,
0
,
u
,
,
-
s
.
,
the
end
.
K NI
ED IN S ER TIO N
TT
NO
C ast on 1 2 stitch es
.
.
Knit 2 m ake
m ake 1 k nit 2 tog
l st row:
k ni t 2
.
,
2 nd row:
1
,
,
Kni t 2
,
kni t 2 tog,
t
t t
,
t
0
,
k nit
.
,
m 1
,
k
2 tog,
k
2,
p l
,
k3 m 1
,
,
k
KN ITTIN G D EP A RTM ENT
.
Knit 2 m 1 k 2 tog k 6 in 1 k 2 tog
S am e as third row R ep eat fro m l st row
3 rd row :
4 th row:
NO 4 0
.
k2
O,
t
t
2 nd row:
K N IT ED GE
sti tch es and k ni t acro ss
l
i
a
n
p
0
.
k2 t
,
,
3 ti m es, k 2
S li p
k3
k2
t o
to
k
g
.
1
1 k1
,
,
,
,
3 rd row
k2
t
,
S lip 1
5 th row:
S lip
t o, k 2 tog, k 5
2 tog, k 1
.
k 2, t t
,
k i
k
‘
.
41
.
l st row:
t
t
O,
p
.
k 2
3 d loo p k 2 ,
,
tog, k 1
,
1
,
k2, t t o
,
,
k
t t
,
,
o
k
2 tog,
,
tt
0
,
k 2 tog
.
,
k 2 tog, k 1
.
2 t t o, k 2 tog, k l
,
,
.
S lip and bi nd 2 k 4 t 13 O
R ep eat fro m 1 st row
k 2 tog
.
,
,
,
k3
tt
0
k
,
.
C
1 st o n
S lip
2 tog
2 d row:
0
2 tog, k 5
R OSE
NO
loop k
k5
4 th row
6 th row:
tt
.
S li p 1
og
,
.
k l st l oo p p 2 1
t t o, k 2 tog, k 5 t t o, k 2 tog, k l
t t o,
.
,
.
S lip 1
tog,
,
,
C ast on 1 5
.
,
.
ro w
1 st
,
,
1
,
10
L A F L CE
‘
titch es
s
k
1,
p
2
tt
O
.
n tt
,
o,
n t to 3
,
i
t m es,
11
,
t
.
Tt t o
3
o
op k 1 a d p
k
p
1
i
n
e
x
l
n
,
,
,
g
1 (h at is af ter dr awi ng thr e rd thro u !h in kni tti ng ) and
b efor e slippi ng O ff sti tc h
b ri ng thr ead foward and p u rl
k l p l k2
l oop , Ii L p I
stitc h in
t
t
o
.
,
,
,
,
,
3d
tog
.
ro w
S lip
,
,
,
.
t
o.
n k 4 , t t t o, p 2
,
KN ITTING
56
DEPA R T EN T
.
.
Kni t 4 t t o D
7 th row: Kni t 9
8th row: B i nd O ff 3 Lnit
R ep eat fro n l s
t row
5 th row:
,
,
,
.
,
.
L AC E
Z IG Z t G
NO
.
44
.
i tch es
C ast on 1 2
1 st row:
.
st
knit
,
cro ss and b ack p l ain
a
,
tt o n t t o n t t o k
S lip 1 k l t t
2 nd and ev ery alt er nate rowk ni t p ai n
3 rd row S l ip 1 k 1 t t c n t t o n t t o n t t o k 4
k6
5 th ro w: S lip
7 th row: S lip 1 k l t t o n t t o n t t o n t t o k 7
9 th row: S lip 1 k 1 t t o n t t o n t t o n t t o k 8
1 1 th row: S lip 1 k1 t t o n t t o n t t 0 n t t O k9
1 3 th ro w: S li p 1 k l t t o n t t o n t t o n t t o k 1 0
1 5 th row: Thi s row al l p l ai n
1 7 th row: S lip 1 n t t o n t t O n t t O n t t o n k 8
1 9 th ro w:
n t t o n t t o n t t o n k7
2 1 st row : S lip 1 n t t o n t t o n t t o n t t o n k 6
2 3 rd row: S lip l n t t o n t t o n t t o n t t o n k 5
2 5 th row : S l ip 1 n t t o n t t o n t t o n t t o 11 k 4
R ep eat fro m l st row
,
.
,
,
,
,
,
,
‘
.
,
,
,
.
,
,
,
,
.
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
.
.
,
,
.
,
.
,
.
,
.
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
.
,
,
,
,
,
,
,
,
,
,
,
.
S AW TO OTH
C ast
on 7
l st row: S lip l
k1
N O 45
.
.
,
ED GE
.
ti tch es and kni t acro ssi pl ai n
s
.
t t O , n, t t o, n, t t o, k 1
‘
,
.
,
.
.
.
,
,
.
,
.
.
KN ITTIN G
DEPA RT EN T
.
2 nd, 4 th 6 t h, 8 th and 9 th ro ws lm i
pl ai n
n tt o
‘
,
3 rd row:
5 th 1
'
S lip
oW : S l
i
1 , k2 , t t
3
k
]
,
p
7 th row:
t
,
0
n,
,
t
u
.
t
0
t t
o
t
,
S lip 1 k 4 t t o n t t 0
l 0 th row: C ast O ff u ntil ther e b u t
and o ne o n t he r i g i
R ep eat from
,
,
u
,
,
.
KN T
I
C U RTAIN
.
.
.
,
,
11
,
n
t t
.
,
k
,
1
0
,
kl
,
k
1
.
.
.
i tch es on
Ist row
six
st
.
S TR A P
.
c roch eti ng a l oop l oo sel y with 1 8 ch ai n
Then pl ac e the sti tch on the kni tti ng
and one l ip sti tc h
needl e and k ni t to and fro as fo l lo ws
wz Twic e al ternate l y co tto n for war d and decr ease 1
l t ro
n
d
a
ss
t
h
k
e
sl ipp ed sti tch
th
lip
1
s
for
p
u
rli
n
a
p
a
i
s
s
a
t
1
(
g
ov r the k ni tted one )
NO 46
.
B egi n by
.
s
.
,
s
,
.
,
e
,
.
2 nd I O W :
'
Twic e al ternItel y cot to n for war d
d ecr ease 1 : re
c ast off croch et a l oop
,
p eat the 2 nd row as of ten as necessarv
O f 1 8 ch ai n as a b ov e
,
,
.
KN ITTED
L A C IE
.
Oast on 1 1 sti tch es
l st O W Kni t pl ai n
2 nd row: Slip 1 k 2 t t t 0 n b ri ng
NO
47
.
1
.
.
:
.
.
,
11,
k2
,
,
.
3 rd row: B ri ng thr ead
thr ead for war d
4 th row : Slip
,
e
nd
.
k2
for
,
wrd
a
,
k
the
2, p l
thr ead for ward
,
k2 ,
l
p
,
,
k 3,
.
1 , k 2,
bri n
thr
d
forw
r
k
i
p
l
to
e
a
1
a
d
1
n
t
a
i
n
g
,
,
KN ITTIN G D EP A RTM EN T
58
.
5 th row:
p eat
C ast O ff 3
from 2 nd row
bri ng t hr ead for ward
k7 ,
,
11
,
,
k
2 , re
.
KNIT L AC E
.
C ast On 1 2
N O 48
.
.
row : T t o k
2 nd row:
l st
k4
itch es and k nit acro ss pl ai n
st
.
k
2 , t t o,
,
2
k8
tog ,
.
.
3 rd row:
T t o, k 5
ro w:
5 th row :
6 th row :
S l
4 th
S l
,
,
k1
,
,
tt
O,
k 2 tog, k 6
.
t t o,
t t o,
k 4 k 2 tog t t o k l
,
,
,
k7
.
.
t t o,
k3, t t O
t t o,
k5 , t t o
h2
too
°
k 2 k 2 tog
.
,
ro w:
R ep eat
8 th
S l
,
kl
,
k3
t t o,
tog,
,
.
GER MAN
NO 49
.
.
C ast
LACE
titch es and k ni t acro ss pl ai n
on 7 s
.
l st row:
2 nd row:
3 rd row:
4 th
row : T t o
,
k 2 tog
,
8
tog, pass s over, t t o, k 1
Gth row:
7 th ro w:
,
tt
O
,
k2
k1
,
.
t t o,
k2 m g
.
1 , k2
KN ITTING
k2
8 th row : T t o
9 th row : S 1 k
k3 t t O ,
59
.
.
,
k 2 tog, p 1 2 , k 1 t t 0 k 2 tog
1 , t t o s 1 , k2 tog pass s over, t t o, k 2
,
,
,
.
,
,
,
tog, k 1
DEP A RTMEN T
.
l 0 th row:
Tt o k 2
1 1 th row:
S
,
1
,
k
l
tog,
tt
,
p
1 0,
k
ov er t t
0
,
s
1
,
k
t t o k 2 tog
tog p ass s ov er k 2 tog
s 1 k 2 tog p ass 8 ov er
1
2
.
.
,
,
,
,
0
t t 0 s 1 k 2 tog p ass 8
k 2 tog
1 3 th row : S 1 k 1 t t O s 1 k 3 tog p ass s o v er t t o s 1
k 2 tog p ass s U VM k 1
R ep eat
1 4 th row : t t 0 k 2 tog p 2 k 1 t t 0 k2 tog
,
,
,
,
,
,
,
,
.
.
,
,
,
,
,
,
,
‘
.
,
,
,
,
KNITTED
,
,
,
.
.
TWILIG HT
.
C ast on 1 5 0 sti tch es for the width of the twili ght
Kni t 2 pl ai n row s
k 3 tog k 4 m ak e 1 k
3 rd row: S lip 1 m ak e 1 k 4
m ake 1 k4 r ep eat from
4 th row : Knit pl ai n q u it e ro u nd
5 th row : S am e as the 3 rd; r ep eat th ese two row s thr ee
mor e ti m es th en rep eat agai n wor ki ng each stitch in each
oo l twic e aro u nd the needl e; in the followi ng
row with the w
row work in the sam e m anner ; thi s wil l giv e it the app ear
anc e O fa fi ne thic k strip e and a v ery op en one witho u t
ch angi ng the n edl e
NO
.
50
.
.
.
,
,
,
,
.
,
,
,
.
‘
,
,
,
,
e
.
KNITTED
NO 5 1
,
m ak e
a
.
B R EAKF A ST
CAP E
.
C ast on thr ee stitch es at the end O f ev ery row
sti tch
n
u
e
n
e
e
ti
l
h
v
titch
dl
o
1
5
0
s
h
e
e
a
e
s
n
t
o
y
u
,
.
KNITTIN G
60
Th en b egi n to
d ec rease
DEPA RTNIEN T
.
i
poi nt by k nitti ng two to
er at the end O f eac h row u ntil ther e are o nly thr ee
h
e
t
g
hese are c ast off to geth er
T
he
s l eft o n th e needl e
T
sti tch e
—
p atter n O f the sltawl is m ad e b y ev ery fo ur ro ws b ei ng work ed
th u s:
l st row: Kni t pl aii
aga n to a
.
.
i
'
'
.
2 nd row: P u rl
.
Kni t 2 to geth er thro u gho u t the row
4 th row: Knit 1 m ak a sti tc h b y k ni tting 1
the th r ead
b etween the l ast sti tch t ak en off and the nex t one on the l ef t
needl e k 1
B egi n agai n at the l st row and go on r ep eatn th ese fo u r
ro ws u ntii the shawl 1 s fi ni hed A dd a fri nge
3 rd row:
.
e
,
t il
.
.
s
.
KNITTED S HAW L P ATTERN
NO 5 2
.
l
C ast on any nu m b er
.
.
titch es
v
O f e en s
and
k nit
a
wp l ai n
l st row: P lai n kni tti ng
2 nd row S lip 1 k 1 s W H O l f orw ard k 3 tog r ep eat from
to end of row k 1
3 rd row: Kni t 2
p 1 k 1 r ep eat
in the ov er stitch k l
from
4 th row: Kni t pl ai n
5 th row: Kni t pl ai n
6 th row : Kni t p lai n r epeat from 2 nd row
ro
.
.
.
,
,
,
,
.
,
,
,
,
,
.
.
.
,
KNITTED CA RRIAGE R O B E
.
m
.
53;
M ateri al s: L argest S i z e steel k nitti ng need l es
“
,
0.
KN ITTIN G D EPA RTMENT
61
.
som e cl an angor a wool ; pro
r
c
rp
a
n
d
et wrap
e
a
e
n
g
c u re the wool fro m so m e wo l d eal er and wash it thoro u ghl y
dip it in b l u e or red dye dry it and then it is r eady for u e
S et on 1 0 sti c hes and af ter kni tti ng a rowor two to m ake a
fi rm b egi nni ng go o n as it vou wer e m aki ng a gar ter b u t
w ith ev ery o ther sti tc h l ay a s h all b u nch O f wool acro ss the
needl es: after kni tti ng the s i tc h tak e the end of the wool
w hic h sho ws on the wro ng sid e and tu r n it to ward the ri g ht
sid e k ni tti ng a sti tch ab ov e to sec u r e i t; then pu t in ano ther
thr ead of woo l and r ep eat the proc ess u si ng al ter n te co l or s
The b ac k O f the stri ps sho u ld hav e so m ethi ng
O f th e woo l
the app ear anc e O f hod r b ru ssel s c arp et whil e the fro nt sho u ld
b e lik e a sor t of thic k lo ng wr app ed pl u sh
b all
o
f
,
o
,
s
,
.
'
t
'
l
,
.
t
,
,
,
,
.
,
.
,
fi ni shed thev m u st b e sewed to
k
n
e
t
h
e
r
a
t
h
e
b
a
c
i
i
s
o
ly for co nv eni enc e th at thev are
t
t
;
g
k ni tted in strip s the rob e as a w hol e wo u ld b e v ery cu l nb cr
so m e to hand l e
W h en
t
he
ips are al l
str
‘
,
,
.
KNITTED R U G
Proc u r e r em nant s O ft ape try b ru ssel s r av el ou t and c t in
l ength s O f 1 8 i nch es W ith col ored c arp et wrap k ni t the O l d
f ashio ned gar ter sti tch wi th 1 5 sti tch es A f ter setti ng u p the
sti tches tu r n k ni t the fir st sti tch
l ay a r av eli ng b etween the
sti tc he
h avi ng it the sam e l eng th on bo th si des; k nit the
seco nd sti tch then take the end whic h is b ack O f the w
ork
and b ri ng it ov er on the am e sid e wi th the o th er end; now
l ay ano th er r aveli ng and tr eat th
e sam e as the fir st o ne
DO
t hi s wi h ev ery sti tch Vt hen kni tti ng b a
c k on O ppo i te sid e
kn t fi rst sti tc h th en pu t yo u r needl e u nd er the r av eli ng
w hich for m s a loo p on wro ng si de p u ll it u p o ver the needl e
s
u
,
‘
.
.
,
,
s
,
,
s
.
t
i
s
.
,
,
KN ITT ING DEPA RTM ENT
62
kni t it
with the sti tch the sam e as one sti tc h; thi s hold s
it in p l ace Knit fi ve row s acro ss pl ai n six th row tr eat as the
first fi ve m ore ro ws six th row li ke the first etc Make thi s
row as l ong as you wi sh the ru g; bi nd off and m ak e a seco nd
m y u w
i sh Fo u r row s
and so on u ntil yo u r ru g is a w t
make a nic e wid th S ewthe row s to geth er ov er and ov er on
the wro ng sid e li ne wi th so m e d ar k m ateri al and fi ni sh wi th
fri nge
and
,
.
,
,
,
s
o
v
u
.
.
,
.
C R O C
H ET
Abb r evi atio ns in
D EP
T M EN T
A R
—
crochetz
Oh ch ai nsti tch
,
Thi s is
.
fo u nd atio n of al l croch et and is si m ply a str ai gh t
l oops each dr aw n thro ugh the pr ec eed ing one
,
,
.
the
ri es of
se
.
S i ngl e croch et or S
,
C : P u t the needl e in a
wor k
bri ng the thread thro u gh in a loop
the loop on the need l e at the sam e tim e
,
and
itch of the
al so thro u gh
st
.
or D 0 : P u t the need le in a stitch of the
work bri ng the thr ead thro u gh then take it u p and bri ng it
thro u gh the two l0 0 ps on the hoo k
D o u b l e croch et
,
,
,
.
Trebl e
cr och et or T 0 : Tu r n a thr ead ro u nd the needl e pu t
it in a stitch bri ng the thr ead thro u gh th en take it u p and
bri ng it thro u gh two loop s t wic e
,
.
L o ng tr eb l e or lo ng:
thr ead twic e aro u nd the hoo k
croch et bri ngi ng the thr ead thro u gh
P u t the
work lik e tr ebl e
two l oop s three tim es
Extra lo ng: P u t the thread thr ee tim es ro u nd
and
,
.
dl e
the nee
T D EP A RTM EN T
C R O C HE
64
1 1 th and 1 2 th row s,
wid en two stitch es on
of
the end
the
w
ro
.
N ex t six wi th ou t
wid eni ng
l 3 th row: B efor e you b egi n th i row m ake with the oth er
f and co nti nu e
end of the wo ol a c hain ot ; l sti tc hes b reak of
the p atter n on 2 6 sti t h es l eavi ng the l ast 2 0 sti tch es u n
wor ked ; tak e the 2 1 c
r k the p atter n on them thi s
hai n and wo
for m s the arm h o l e; ther e sh ou ld b e 4 6 sti tch es on the row
N ex t six wi tho u t w ide ni ng
o sti tch es on the end of each
s narro w tw
2 7 th and 2 8 th ro w
row
29 th and 23e row s narro w one sti tch on end of eac h row
N ex t 1 6 ro ws wi tho u t narro wi ng
R ep eat the dir ec tio ns fro m the 9 th row o nc e croch et the
the nec k
sho u ld er s to gether and wor k o ne p atter n row 0 11
and two on the b o tto m
F or the l oop ed ed ge on the fro nt
and b o tto m wor k as follo ws
O ne si ngl e c roch et in fi rst two A fgh an sti tch es sev en
c hai n two si ngl e c roc hets 1 11 nex t t wo A fghan sti tch es r ep eat
t hi s al l the ro u nd For sl eev es m ake a c hai n of 4 0 sti tch es
i ght wi tho u t wid eni ng or d ecr easi ng
1 3 ro ws al l stra
l i th rowz In fi ni shi ng off the row s croch et the 2 0th arid
2 1 st l oop s to gether
o u t narro wi ng
N ex t two ro ws wi th
"
1 th row : N arro wone stitclr l ike 1 4 th
N ex t two ro ws wi tho u t narro wi ng
2 3 d row l ik e 1 7 th
t
N ex ttwo strai gh
‘
.
s
,
.
c
,
,
.
.
,
.
.
,
.
,
,
.
.
'
,
,
,
,
.
.
1
.
.
1
.
.
D EPA RTMEN T
oRoC HET
F i nish wi th l ac e to
t get e and sewin
o
h r
65
.
m atch
the b ody ,
body
S ILK W ATC H C HAIN
croch et
the
l v
s ee es
.
Take b u
.
tto n h o l e twi st m ake 11 ne ch ai n and j oi n
No
P u t the needl e thro u gh the fi r st ch ai n and
ing in a ri ng
dr aw the thr ead thro u gh both the c hai n and the l oop on the
needl e and work the r em aini ng ch ai n stitch es the sam e way
ro u nd and ro u nd u ntil you h av e the d e ir ed l ength ; al w ay s
t ak e one h alf ofthe ch ai n next to you
2
.
.
~
-
,
.
,
s
-
.
C R OC H ET
No 3
.
l st
.
row : M ak e
EDG IN G
.
ixteen ch ai n stitch es
and
s
tu rn
W or k
.
2 nd row: I n the
ixth ch ai n from the needl e m ak e a dou b l e
croch et two c hai n ki p one c hain and m ak e a do u b l e cro
ch et in nex t skip one and m ak e thr ee dorrb l e croch et in
nex t two ch ain thr ee m or e do u b l e croc het insarne ch ai n six
ch ai n fasten in fir st ch ai n stitch of the work t u r n
,
s
s
,
,
,
’
,
,
,
,
,
3 rd row
.
c hai n tw elv e do u b l e croch et in l oop
form ed by six c hain thr ee do u b l e croch et innex t hol e form ed
by two c hai n then two ch ai n and th r e mor e do u b l e
cr ch et in sam e hol e and do u bl e crochet in nex t ho l e two
c hai n one do u b l e in next h o l e two ch ai n one do u bl e in
next ho l e th en t u r n work
4 th row: Fo u r ch ai n one do u b l e croc het in fir st ho l e of
l ast row ; two ch ai n one do u bl e in next hol e thr ee do u bl e in
next hol e for m ed by two c hai n th en two ch ai n and thr ee
mor e do u bl e in sam e hol e one do u bl e croch et in b egi nni ng
O ne
.
,
,
,
,
o
e
,
,
'
,
,
,
.
,
,
,
,
,
,
C Rtl C HET
tit;
'
D EP A RTMEN T
.
do u b l e croc het two c hai n one do u b l e croch et b etween
seco nd and third
do u b le croc het of pr ec edi ng scollop two
c hai n one do u bl e cro ch et b etw een fo u r th and fifth and so
on al l aro u nd the sco l lop th en ther e will b e six hol es Tu r n
yo u r wo rk
of
,
,
,
‘
,
,
.
,
.
5 th row:
i ngl e cro ch t and do u bl e croch et in each
of the six hol es thr ee do u bl e in nex t hol e form ed b y two
ch ai n then two ch ai n and thr ee m or e do u b l e croc het in sam e
hol e one do u b le croch et in nex t hol e two ch ai n one do u b l e
croc het in nex t ho l e tu r n
O ne
e
s
,
,
.
,
,
6 th row:
,
,
.
M ak e fo u r
ch ai n one do u b l e croch et in fir st hol e
two c hai n one do u b l e croc het in nex t hol e thr ee do u b l e cro
c het in next hol e for m ed b y two c hai n; th en two c hai n thr ee
m or e do u b l e croch et in sam e hol e one do u b l e croc het at
eac h of the thr ee do u b l e c roc hets in l ast row six c hain and
f asten b etween the fir st and seco nd of the li tt l e scoll op s wi th
a si ngl e croc het
R ep eat fro m star
,
,
,
,
,
,
,
.
.
C anonl
No 4
.
' ‘
a
l
S O FA PILLO W
.
Thi s is an exc ell ent way to u tiliz e short b i ts of
c u m u l ate S ofa spread s m ay
b e m ade in the sam e wav to h arm o niz e wi th the pil l o w and
are l i ght and b ri gh t as w
ell as co m for tab l e
ferent
color ed z ep hyrs that
dif
ac
.
,
.
Tak e gr een z ep hyr
or
ya}
11 ,
m ake a c hai n of six
titch es and
s
j oi n in a ri ng
.
ro u nd : U nd er the ri ng wor k fo u r gro u p s of thr ee tr eb l es
eac h sep ar ate b y tw
o ch ai r aft er m aki ng the l ast ch ai n j oi n
the fi rst tr eb l e of the fir st gro u p wi th a d c b r eak off
l
st
,
,
,
.
D EPA RTMENT
C ROC HET
67
.
2 nd ro u nd; Take red, 3
tr ebl es 2 ch 3 tr eb l es al l u nd er
the loop of 2 ch t hat separ ate the fir st and seco nd gro u p s of
2 ch 3 tr eb l es 2 ch 3 tr ebl es u nd er
the pr evio u s
the loop of 2 ch that divid es the next two gro u p s r ep eat fro m
ic e 2 ch j oi n wi th a d c to the fir st tr ebl e of the first
star tw
k
br
a
o
f
f
r
o
u
e
;
g
p
,
,
,
,
,
,
,
,
.
3 rd ro u nd
o u nd
r
Tak e li ght gr een and
proc eed
co nd
as in the
se
.
4 th ro u nd :
Tak e bl ack
wor k as in the p revio u s ro u nd
M ake as m any as are pr ef err ed
his co m pl etes one sq u ar e
ay s u se bl ac k wool b u t the
In worki ng the l ast ro u nd al w
r est m ay b e off differ ent co l or s
1
and
.
.
.
,
.
C R O CHET S CARE
Tak e
f ou r sk i n of S axo ny v ar n Croch et (in
craz y) the sc arf 1 4 inch es wid e in l ength as pr ef err ed F in
ish the end wi th su i tabl e croch et l ac e a nd b ead it accordi ng
to fancy u si ng for the b ead s as heavy silk thr ead as yo u r
needl e will c arry The sid es of the sc arf are to b e or nam ent ed
al so wi th croch et b ead ed l ac e
No
.
5
.
e
.
.
,
,
.
.
C R OCHET L AMP MAT
Take an o u nc e and a h al f of o l i v e
h alf an
o u nc e r u by sephyr and one skenr of r u by embroid ery sil k
The m at is ro u nd andi s divid ed i nt o sectio ns S ewthe sec
tio ns to geth er and wi th r u by embroi dery sil k wo rk each in
st ar or cro ss stitch as pr ef e
r red
NO 6
.
.
gr een,
.
.
.
68
CR OC HET
D EP A RTMENT
.
oliv e gr een and m edi u m siz ed steel hoo k ;m ak e a
ch ai n O f 2 5 sti tc hes
l st row: R ai se the wor k b ack 1 2 l oop s in A fgh an sti tch (1 3
loop s on
r ai se the 1 2 l oc] of t he pr evi ou s rowand
two m or e of the 2 5 ch ai n work b ac k; co nti nu e in thi s m anner
in each of the follo wi ng ro ws u ntil al l the lo op s of the 2 5
ch ai n are t ak en u p ; thi s will for m one h alf of sec tio n; go on
and for the o ther h alf d ecr ease b y taki ng u p all the l oop s ex
c ept the l ast one in eac h row u ntil you hav e decreased to one
f; thi s fi ni shes one sec tio n M ake 7 m or e in
stitc h br eak of
the sam e way and th en wth the r u b y wool wor k one d c in
or ed sti tc hes one of each
each of the pornts m ad e b y the u nw
sectio n and in each of the 2 5 ch ai ns at the b egi nni ng
N ex t
sew th ese sectio ns to geth er and pl ac e th em ov er a circl e of
c ard bo ard which m u st b e li ned wi th bl ack S il esi a or silk
For the fri nge tie su i tab l e l engths of wool of b o th color s in
the edge sti tc hes aro u nd the m at and for the seco nd row
divid e the str and s and k not them agai n to geth er th u s for m
ing a diam ond shaped h ead ing
V
Y ith
‘
.
‘
:s
,
,
-
,
.
,
i
-
,
.
,
-
,
,
,
'
.
C R O C HET
Tak e thr ead
TRIMMTN G
.
r co tto n or li nen N O 2 4 or 3 0
and a fine st eel hook and m ake a ch ai n the l ength r eq u ir ed
l st row : M i ss 4 1 tr ebl e in the 5 th
2 ch m i ss 2 l oop s
1 tr eb l e in the nex t; r ep eat fro m star to end of row
No 7
.
.
,
i
e the
.
,
.
,
,
,
,
.
2 nd row: 2
itch es 1
en
d of row
2
st
,
ch 1 tr ebl e in fir st loop of 2 ch (a) 2 ch mi ss
tr ebl e in fir st loop of next 2 ch repeat fro m (a) to
‘
,
,
,
,
.
3 rd row : 2
ch
,
1
tr ebl e in each loop of 2 ch of
the
pr ev io u s
C R O C HET DEP A R TMEET
69
.
w(b ) l
r ep eat fro m (b )
4 th row: 2 ch for first tr eb l e 1 tr eb l e on fir st tr ebl e 3 ch 2
tr eb le in the loop of 1 ch (0 ) 7 ch m i ss 9 sti tch es 1 d c in
nex t sti tch 7 ch mi ss 9 sti tc hes 2 tr ebl es in nex t sti tch 3 ch
2 tr ebl es in loop of 1 ch; r ep eat fro m (c )
ro
r l
ch, 1
ch lo ~p of
0
t eb e in ea
nex t 2
ch,
,
,
,
,
,
,
.
,
,
.
5 th row: 5
r ated
sepa
ch (d )
ch 2 lo ng tr eb l es
ch in d c of the p r evio u s row; r ep eat fro m (d )
by 1
6 th row : 4
7 tr ebl es u nder 3
,
ch
,
5
,
.
ch,
l trepl e on fi rst tr ebl e of the 7
(
e)
tr ebl es
,
1
tr eb l e b etween the fir st and seco nd tr ebl es 1 tr eb l e on each
of the nex t 5 trebl es 1 tr ebl e b etw een the 5 th and 6 th tre
bl es l tr ebl e on l ast tr ebl e (ni ne tr ebl es) 4 ch one (1 c in
the one chain that d ivid esthe lo ng tr eb l es 4 ch r ep eat fro m
.
,
,
,
,
‘
(e)
,
,
'
.
7 th row: 7
ch (f ) 1 d c on fir st of the ni ne tr ebl es 5 h 1
d c in fo u r th of 5 ch (thi s for m s a picot ) 1 ch 1 d 0 b etween
the seco nd and third tr ebl es 3 ch 1 d c i n fo u rth of 5 ch
second
s
e
e
t
t
i
u
c
o
n
t
h
r
a
d
d
b
tw
thi
d
fo
r
h
r
bl
1
e
n
t
e
0
e
e
(g)
(
p
);
a pico t b etw een the nex t two tr ebl es r epeat fro m (g) thr ee
tim es six picots in all 7 ch r ep eat fro m f
()
,
,
c
.
,
,
,
,
,
,
,
,
.
,
Thi s fi ni sh es the p att er n
.
7
C
GEN Ts L EIS U RE C AP
’
.
Croch et a ch ai n of fo u r and j oi n; m ake two si ngle
croch et in each one O f t h e ch ai n taki ng u p bo th thr ead s at
o nc e; for the seco nd row t ake two si ngl e croch et in ev ery
sti tch of the fi r st row third row t ake tw
e
e
i
n
e
ti
ch
s
v
ry
s
t
o
;
third stitch one each in the ot her ; fo u rth row t ake two sti tch es
in ev ery fo u rth and so on wid eni ng eno u gh to keep the
No 8
.
.
,
,
,
,
C RO C HET
70
D EP A RTM EN T
.
work nearl y flat till the siz e want ed is r each ed
W i tho u t wid eni ng till the cap i s fi nish ed
then
'
,
croch et
.
A
No 9
.
l st ro u nd :
,
In thi s Ioop
C R O C HET
R O SE
,
Make a ch ai n of
wor k tw enty treb l es
“
2 nd ro u nd :
or
f
a
fou r sti tch es and Joi n
.
.
n r b l e ov er each tr ebl e of
one ch and o e t
e
the l ast
3 rd ro u nd:
tr ebl e and nex t ch ai n m ake a l eaf
thu sz The z ephyr twic e ro u nd the n edl e t ake u p the stitch
o z ephyr on the nex t needl e dr aw thro u gh
\VO I K thro u gh tw
two z ep hyr on the needl e t ak e u p the sti tch agai n wol k
thro u gh 2 z ephyr on the needl e wor k t hro u gh 2 z ephyr on
l l off the needl e
the needl e t ake u p the next sti tch and work a
2 l oop at a ti m e th en 4 ch
R ep eat fro m
O n the
e
.
,
,
'
.
,
,
,
,
,
,
,
,
,
.
,
4 th ro u nd : 1
the m iddl e
of
dc
middl e of the 4
ch ; r ep eat from
on the
xt
the ne
4
ch,
5
ch
,
1
dc
on
C RO CHET L AC E
.
row : Mak e 2 2 ch clo se the l ast 8 ina circ l e
1 2 do u bl e in a circl e 1 slip sti tch in 1 st of of 1 2 do u bl e 7 ch
u bl e
5 lo ng tr ebl e wi th 3 ch b etw een each in the nex t d o
ic e al ter nately 5
stitc hes 7 ch 1 do u bl e in the nex t sti tch tw
ch 1 do u b l e in ev ery seco nd stitch then 5 ch 1 sli p sti tch in
l ast s ip sti tch 2 do u bl e 1 tr ebl e 2 l o ng tr ebl e in next 7 ch
"
3 ch 2 lo ng tr ebl e 1 tr ebl e 1 do u bl e in sam e ch 4 ti m es al
t er nat ely 1 do u bl e 1 tr eb l e 2 lo ng tr ebl e wi th two ch b e
tween 1 tr eb l e in 1 do u bl e in 3 ch t hen 1 do u b l e 1 trebl e 1
NO 1 0
.
.
1 st
,
,
,
,
,
,
,
,
,
,
l
,
,
,
,
~
,
,
,
,
,
,
,
,
,
,
C ROC HET
72
D EPA RTMENT
.
id e; or the O ppo sit e 1 2 sti tch es m ay b e croch et ed ou t andthe
j oi ni ng b e do ne at the b ac k Croch et a rowof scollop s aro u nd
the t op ru n el astic in and fi ni sh wi th a b ow of ribbo n or
po u po ns and pl u sh b all s The sol e is fi ni sh ed by sewi ng on
a l am b s wool sol e sewi ng it on the wro ng sid e and tu r ni ng
Th ese sol es can b e had at any sho e
the sho e af ter it is do ne
stor e
s
.
,
.
’
,
,
.
.
D O U B L E TWIN E B AG
.
o1 3
Thi s work is easy
i m pl e in it self b u t v ery
tro u b l eso m e wi th the co nnecti ng ro ws of ch ai n sti tch \ Ve
wo u ld advi se the r ead er to try co m m o n c arp et w arp for thi s
work as it i v ery c heap and d u r abl e M ak e a ch ai n of 2 24
f the thr ead which m u st b e do ne at the end of
sti tch es cu t of
ev ery row; the end s m u st b e l ef t l o ng as th ey are kno tted to
h
e
t
n
e
e
h
r
f
r
r
d
form
fri
a
t
e
a
t
e
w
t
o
g
g
N
.
.
and
s
,
.
s
,
.
,
,
,
.
1 ch mi ss 1 ch 1 tr ebl e
w: 1 tr eb l e on the fi r st ch
u ntil
6
o
u
a
v
4
tr
l
e
h
e
b
e
s
Y
on the nex t r ep eat fro m
o
u
y
th en j oi n to the 1 1 thtr ebl e sti tch fro m the l st GU ch h av e 60
ch of the fo u nd atio n row 1 tr ebl e on the Gl st 1 ch mi ss 1
chai n one tr eb l e in the next r epeat u ntil you hwe 4 6 tr ebl es
which b ri ngs you to th e end of the c hai n b u t at the 3 6 thjoin
to the first of th ese 4 6
l
st
if
ro
,
,
,
it
.
,
,
,
,
,
,
,
,
'
,
.
2 nd row: 1
tr eb l e on the l st tr ebl e of the l ast row 1 ch 1
tr ebl e on the nex t; r ep eat u nti l you c om e to the tr ebl e j u st
ov er the 6 0 th ch j oi n to the G ith ch or the fl ap s will not fal l
ri gh t 1 tr eb l e on the l st tr ebl e of the nex t pi ec e wor k 1 ch
1 tr ebl e 3 5 m or e tu r ns j oi n neatly fi ni sh the row Y ou
m u st cro ss the ch ai n stitch es b etween the ro ws of tr ebl e so
th at the end of the pi ec es will f all w el l as flap s o ver the b ag
,
,
'
!
,
,
,
,
,
,
,
.
,
.
D EPA RTM ENT
C R O C HET
73
.
thr ead off agai n W or kin thi s way u ntil you h av e
1 8 ro ws th en knot the fri nge; add a fri nge on the row form
ing the end s of the b ag
C u t the
,
,
.
B A B Y CA RRIAG E
R OB E
.
C ast on a fo u nd atio n of 1 9 sti tch es and croch et 2
row s in wav e sti tch (to w hich fo l l ow two p l ai n tu ni s) rows
wit h v ery r ai sed ro u nd sh ap es For t hese six chains are cro
ch et in the fir st row s in goi ng forw ard fir t fi ve dr aw off
10 0 ps then thr ee ti m es aft er fo u r of the sam e th ese are l ef t u n
to u ch ed in the next si ngl e tu ni s row b u t are for m ed i nto lo ng
1 0 0 ps by the crowdi ng to gether of the p erp endic u l ar b ar s In
n
h
e nowfollo wi ng row al l the l oop s m ad e
i
oi
b
ckw
rd
t
a
a
n
g
g
are dr awn ” if t he b ook y p u t ti ng the woo l o nc e thi s the
dic u l ar b l is then to b e pi erc ed wi th the hook
nex t p erp en
by u niti ng wi th the thr e td l oop dr awn thro u gh to the fro nt
to loop of the ra ed shape on the hoo k The p erp endic u l ar
b ar s are agai n to b e coll ect ed til l the proc ess as j u st d escrib ed
is r ep eat ed at the nex t st itch loop
Thi s l ast row is for m ed
by coll ec ti ng the p erp endic u l ar b ar s on the l ef t sid e agai n
i nto the fi r t row C u rv es each of one si ngl e wor ked
i nto the the fi rst e d ge stitch and fi ve do u bl e i nto the third
or nam ent bo th sid es of the strip
In sewi ng the strip s to
e
t
e
u
m
a
s
h
r
o
of
p
l
i
croch
or
m
t
l
u
e
n
e
a
n
o
n
a
o
e
t
n
d
e
n
a
e
n
a
g
y
y
A sil k o r W
l l i ni ng 8 v ery nic e
NO 1 4
.
.
'
.
s
,
,
,
.
,
b
,
t
,
‘
'
'
s
.
i
s
.
“
,
:
.
,
,
.
.
uu
1
.
TID Y
No 1 5
.
of
f in
.
tricot
1 st row:
IN
TRICOT
.
Mak e a ch ai n the l ength r eq u ir ed w ork
,
.
2 nd row : O ne ch ai n,
u
p t
the
hook
d r
un e
the
ch ai n b e
C R OC HET
74
D EP A RTMEN T
.
t ween the two nex t tricot lo o
p s pu ll u p a loop wor k u p the
nex t tricot loop now p u ll thr ou gh two loop s on the hook to
k
t
u
h
e
e
e
t
b
a
h
r
wor
ck
p
rp
dic
loop
x
tricot
e
e
n
u l ar
f
n
e
t
o
p
g
l oop
eep the loop on the hoo k r ep eat fro m
3 rd row: Co m i ng b ack p u ll thrcu gh eac h loop r ep ea ed ly
The seco nd and third row s are r epeated for the entir e
l ength
C R O CHET TR IM MIN G
,
,
,
,
'
l~
,
,
t
.
.
.
co ar se croch et hoo k and a b all of
c arp et warp any color th at m ay b e d esired
l st row : Mak e a c hai n as lo ng agai n as the tri m m i ng re
q u ir ed and croc het fro m l ef t to ri ght as follow s: j oi n to1 st
sti tc h 7 ch ai n j oi n to sam e stitc h 3 ti m es al ter nat ely 7 c hai n
croch
t
fir
st of each 7 in the l ast of the p rec ed ing 7 li ke a
e
(
lik e thi s and
sl ip stitc h; al l the c hai n scollop s are croch eted
the d escrip tio n will not b e r ep eated ) m i ss 2 j oi n to the next
stitch th en 1 c hai n m i ss 5 3 ti m es alt er nately j oi n to next
sti tch 7 c hai n m i ss 2 th en r ep eat fro m
2 nd row : A lo ng the ot her sid e of the work l ik e the pre
c edi ng row b u t in r ev er sed po sitio n To m ake r ai sed k nob s
at the end of the vandikes t ak e a differ ent co l or O f the warp
to a circl e
and b egi n fro m the c ent er wi th the ch ai n clo se i n
and work 4 ro u nd s of ch ai n sti tc h so that th er e are 1 0 sti tch es
in the 4 th ro u nd
The wro ng sid e of the; wo1 k is the ri gh t
wi th
sid e of the k nob whi ch is th en sew n on to the bord er
fine stitc hes
O P ER A CAP E O F WHITE W O O L
Make a ch ai n of 84 stitc hes which will m ak e 1 2
NO 1 7
e
or
s
g
NO
.
16
.
M ateri al s: A
.
,
,
,
,
,
'
,
,
,
,
,
,
,
,
.
,
,
.
,
.
.
‘
.
.
.
,
C R OC HET
l st row:
W ork
D EPA RTMENT
75
tr ebl e or l ong croch et in eac h of the fir st
and seco nd ch ai ns 3 tr ebl es croch et in the third I tr eb l e l st
rowin each O f the 4 th and 5 th skip two of the ch ai n to for m
t gore If it is i nt end ed to fi ni sh wi th ribbo n m ake one
sti tch for the
seco nd
s1 ngl e c hai n b efor e taki ng u p the fi r st
sti tch es by w
k
or
co
i
or
i
n
u e aft er skip p i ng the two
n
n
t
1
e
g
g
t reb l e in each of the nex t two stitc hes of the ch ai n 3 in the
third 1 in each of the 4 th and 5 th r ep eat to the end of the
1
,
,
,
,
'
,
.
,
,
,
,
130
W
.
Tu r n and work
2 u d row :
tr eb l e croch et thro u gh the fir st
and 1 thro u gh t he seco nd sti tch of the fir st row b ei ng par
ticu l ar to ta ke the sti tch thro u gh the b ack loop th en t ake 5
tr eb l e croch et thro u gh the next stitch (th ese fi ve sti tch es are
work ed l
the c enter of the thr ee wid eni ng stitch es of the
the pr evio u row) th en work 1 tr ebl e in each of the two fol
l o wi ng stitch es r ep eat to the end of the row co nti nu e wi th
tr eble croch et sti tch es m aki ng the rows as follow s
1
,
,
ll bU
s
.
,
,
,
,
3 rd row :
O ne each in fir st 3 , 3 in the next, 1
3 r ep eat fro m
ch
in next
in next , 1 innext 3 ,
r ep eat
ea
,
4 th row :
*
1
ch
ea
in
fir st
3, 5
from
5 th row:
ch
in fir st 4 , 3 in next, 1
ch
in fi r st 4 , 5 in next
1
ea
1
ea
ch in next
ea
4
p eat from
6 th row :
p eat
.
1 each in nex t 4 ,
fro m
7 th row: 1 each in fi r st 5 3 In next , 1
p eat from
:
ch
ea
in nex t 5
C ROC HET
76
8th row:
D EPA RTMENT
1 each in fir st 5 , 5 in nex t, 1 eac hin next 5 , rs
p eat fro m
9 th row
1
eac h in fi rst 6 3 in next 1
Q
,
,
ch
ea
in nex t 6 , re
p eat fro m
'
1 0 th row
ch in first
1
ea
1
ea
5
in hext ,
1
ch
in nex
t 6
ch
in
ea
,
rep eat from
1 1 th row
ch
in
fir st
7 , 3 in nex t 1
ea
,
next 7
,
r ep eat fro m
1 2 th row : 1
c h in fir st
R ep eat eac h of the
the
7 , 5 in nex t 1
ea
.
fo l lo wi ng ro ws in
the
sam e
.
m anner as
pr ec edi ng o nes:
1 3 th row: 1
ea
1 4 th row: 1
ea
1 5 th row :
c h in fir st 8
ch
in nex t 8
,
3 in nex t, 1
ea
ch
in next 8
,
5 in next , 1
ea
.
.
.
1 7 th row
: 1
ea
c h in fir st 8
ch
in fir st 9 , 3 in nex t, 1
1 8 th row:
S am e as 1 7 th
1 9 th row:
S am e as 1 8th
c h in next
c h innext
ea
8
9
.
.
.
.
2 0 th row: 1
w
:
ea
S am e as 1 4 th
ea
2 1 st ro
3 in nex t, 1
,
c h in fir st 8
1 6 th row: 1
c h in fir st 9
ea
ch
1
ea
,
5
l
n nex t, one each in next 9
"
in fir st 1 0 3 In nex t
,
2 2 nd row:
S am e as 2 1 st
2 3 rd row:
S am e as 2 2 nd
,
.
1 eac h in next 1 0
.
.
.
2 4 th row: 1 ea
ch
2
c h in nex t 7
ea
5 th row: 1
ch in nex t 1 0
in first 1 0 , 5 in next , 1 ea
c h in fir st
ea
11
,
3
in nex t, 1
ch
ea
.
in next 1 1
.
C R O C HET
26 th row:
S am e as 2 5 th
2 7 th row:
S am e as 2 6 th
.
.
2 9 th row: 1
3 l st
.
.
2 8th row : 1
3 0 th row ;
DEP \ R TMB ET
ch
i n fir st 1 1
ch
in first 1 2 , 3 in next , 1
ea
ea
5 in nex t, 1 eac h in next 1 1
,
ch
ea
.
S am e as
.
in next 1 2
.
2 9 th
.
row : S am e as 3 0 th
.
3 2 md row: 1 each in fir st 1 2 , 5 in nex t, 1 each in next 1 2
33 rd row : 1
ch
ea
in fir st 1 3 , 3 in next, 1 each in next 1 3
.
.
0
Fi ni sh b y sco l lopi ng the ed ge
GEN TLEM A N
’
s
.
S rU LL C AP
Make a ch ai n of thr ee
.
work in do u bl e cro
ch et al way s taki ng u p the b ack of the loop and i ncreasi ng
u h av e work ed t w
e
e
r
a
d
u
a
lly
t
o
k
e
p
w
ork
fi
a
n
til
o
lv
e
t
h
e
t
u
g
y
ro u nd s B y i ncr easi ng of co u r se is m eant taki ng two sti tch es
in one loo p; thi s m u st b e do ne wh enev er you see the wo rk
b egi nni ng to draw u p aro u nd the ed ges it m u st b e p erfectly
No 1 8
.
.
,
it
u n e,
,
.
,
flat
.
1 3 th
ro u nd : 3 ch ai n stitch es mi ss 2 d c 1 tr ebl e in the
next th at is m i
2 stitch es or loop s in the pr ec edi ng row
and t ake a tr eb l e stitch in the t hird Ioop )
R ep eat t hi s 2 7
tim es; in the 9 th 1 8 th and 2 7 th r ep eti tio ns l eav e one stitch
o nly b etw een the tr ebl e stitch es i nstead of two stitch es as in
the fir st
,
,
ss
,
,
,
.
1 4 th
2
ro u nd : 3 ch ai n one tr ebl e ov er the
tr ebl e ov er the nex t 3 ch ai n r ep eat from
,
,
nex t 3
ch,
3
ch,
C R OC HET
78
1 5 th ro u nd : 3
D EPA RTM EN T
.
ch ai n 1 tr eb l e ov er the nex t c hai n in thi s
ro u nd wo rk 2 tr eb l es as of ten as nec essary to k eep the work
q u i te fiat R epeat thi s ro u nd thr ee m or e ti m es
3 d c l d c on the tr eb l e r ep eat fro m
1 9 th ro u nd:
mor e ro u nd s of d 0 i ncr ease in each to keep the wor k flat
3 ch m i ss 2 d c 1 tr ebl e 3 ch m i ss 3 d c 1
3 l st ro u nd :
tr ebl e r ep eat fro m
3 ch one tr eb l e ov er the nex t 3 ch r ep eat 3
3 2 nd ro u nd :
mor e ti m es th en 3 ch 1 tr eb l e 3 ch 1 tr ebl e ov er the next
ch r ep eat fro m
3 ch 1 tr ebl e ov er the next
3 3 rd 3 4 th and 3 5 th ro u nd s:
3 ch r ep eat fro m
3 6 th ro u nd: 1 (l c on each tr ebl e 4 d 0 ov er each 3 ch
3 7 th and next threel rou nds d 0
2 d c in next 4 d 0 r ep eat fro m
4 1 st ro u nd
1 4 m or e
ro u nd s pl ai n d 0
5 6 th ro u nd : 3 ch 1 tr ebl e
mi ss 3 d c 1 tr ebl e 3 ch re
p eat fro m
R ep eat the 5 6 th ro u nd 5 mor e tim es worki ng the tr ebl es
o v er the 3 ch
6 2 nd ro u nd : 3 d 0 o v er the 3 ch 1 d c on the tr eb e 2 0
ro u nd s m or e of d 0
N owli ne yo u r work wi th si lk to m atch the oth er m at eri al
and sewin a pi ec e of l eath er 1 2 i nc hes w id e for the heu l l dd
a stri ng to dr aw it u p
,
.
,
.
.
,
,
.
,
,
,
,
,
,
,
,
,
,
,
,
,
,
0
,
,
,
.
,
.
it
,
,
.
l ie
,
,
,
,
,
,
.
l
,
,
.
,
t ,i
.
C RO C HET Tarrm m e
.
No 1 9
.
.
Thi s trimmi ng is m ad e by
worki ng p art cro sswi se
C RO C HET DEP A RTM EN T
80
.
xt oh scollop
the pr ec edi ng r ou nd
on the ne
5 oh, 1
,
lip
i tc h
st
s
on the
fir st so in
.
9 th rou nd: 3
_
on the
ch,
1
follo wi ng 671
so
on the nex t chai n scol l op , 5 oh, 1 so
l l op , 5
soo
on the
next
so,
twic e al ter
fo llowi ng 5 do 5 ch t hen
o on the nex t ch scollop 5 oh th en 1 so
twic e al ter natel y 1
on the follo wi ng ch scollop 5 d c on the nex t so 1 so on the
followi ng ch scollo p 5 oh 1 d c on the m iddl e of the fir st 9
ch in the pr ec edi ng ro u nd
l 0 th ro u nd : 9 oh 1 so on the follo wi ng ch sco l lop 5 ch 1
do twic e al ter nately 5 do on
so on the m iddl e of the next 5
the follo wi ng so 1 so on the nex t ch scoll op th en twic e al
t er nat ely 5 ch 1 so on the follo wi ng ch scollop th en 5 chain
1 so on the m iddl e of the nex t 5 d c 5 oh 1 so on the follow
ing ch scollop 5 oh 1 slip sti c h on the next so in the pre
ceding ro u nd
1 1 th ro u nd : 3 ch 1 so on the next oh sco l lop 5 oh 1 so on
x t so 1 so on the fol
the follo wi ng ch scollop 5 d c on the ne
lo wi ng ch scollop twic e al ter nately 5 ch 1 so on the follo w
ing ch scollo p th en t wic e al ter nat el y 5 ch 1 so on the mid
o 1 so on the
dl e of the nex t 5 d c th en 5 d c on t he nex t
follo wi ng ch scollop 3 ch 1 d c on the m id dl e of the nex t 5
d c th en 5 d c on the nex t so 1 o on the follo wi ng oh sool
lop 3 ch 1 d c on the m idd ie of the fir st 9 ch in t he pr ec ed
ing ro u nd
\V or k the1 1 th to 1 7 th ro u nd to corr espo nd wi h
the 2 nd to the 8 th ro u nd s b u t in r ev er sed ord er th u s sh ap
ing the poi nt of the ed gi ng
1 8 th ro u nd : 7 ch 1 so on the nex t ch scol l op fo u r tim es
al t er nat ely 5 ch 1 so on the fol l owi ng ch scollop th en 5 ch
natel y 1
so
iddl e of
dc
on the m
the
,
,
s
,
,
,
,
,
,
.
,
,
,
,
,
,
,
,
,
,
,
,
,
.
.
,
,
,
,
,
,
,
,
s
,
,
,
,
,
s
’
,
,
t
.
,
,
.
,
,
-
,
,
,
C RO C HET
DEP AR TM EN T
81
.
l sl ip stitch in the pr ec edi ng ro u nd R ep eat the 2 nd to 1 8th
ro u nd s u ntil you h av e m ad e as m any y ard s as m ay b e re
q u ir ed then onthe u pp er and u nd er ed ges of the work cro
c het 1 r
o u nd of so each and 2 row s of scollop s simil ar to
tho se of the croch et i nsertio n Co m pl ete the edge on the top
wi th two ro u nd s wor ked lik e the 6 th an 7 th rdu nds of the
d
i nsertio n
.
,
,
.
.
C R OC HET CAR RIAG E R O B E
.
Thi s is wor ked in al ter nat e sq u ar es of pl u sh and
bl u e m ad e of S h etl and wool The sti tch is croch et tricot ee
”
“
Make a ch ai n
or wh at is pop u l arl y c all ed A fgh an stitch
No 2 0
.
.
.
,
-
.
of
ti tch es wi th the pl u sh wool m aki ng 1 3 loop s of tri
cotee work on it 1 3 ro w
s of pi nk t hen t ak e the bl u e wool
and co nti nue worki ng 1 3 r ow s th en t ake the pi nk agai n
work ng ti u s in al ter nate sq u ar es u ntil the r e
qu ir ed l ength is
r each ed
14
s
s
,
,
,
.
,
,
i
.
The next
trip e b egi ns wi th the b l u e wool
alt er nat e s l u ar es in the sam e way
s
and is
work ed ih
.
trip es are j oi ned to geth er b y a row of ch ai n stitch in
eith er pi nk or bl u e; a pl u sh sq u ar e m u st
alw ay s b e next to
the bl u e one and vic e v er sa
In the c ent er of each sq u ar e
m ay b e embroid er ed in bl u e or sil k any pr etty fl ower or fig
he
s
,
.
.
,
The rob e is to b e fini ihed with
a
fri nge which
is
croch eted
th u s:
row : W ith pi nk wool 1 s 0 (si ngl e croch et)
mi ss 2 loop s 1 s o in the nex t l oop rapeat from
'
l st
,
,
,
7
ch ai n
,
al l rou nd.
C RO C HET
82
2 nd row : 1
DEP A RTM EN T
.
c on the 4 h l oo p O f the fire 7 ch ai n 1 ch 1
s c o n th e 4 th of the next 7 ch of the pr ec edi ng row c onti nu e
Th is row is work ed wi th bl u e woo l
al l ro u nd
t
s
‘
,
,
'
,
.
.
N ext
ct thetwo woo l s in l ength s of
u
9 i nch es, and l oop 6
trand s i nto the c enter O f eac h 7 ch O f the
the bl u e and whit e in alt er nate ch ai ns
s
2 nd row
,
p u tti ng
.
S O F A AFGHAN (C RO C HET)
Thi s afghan is woz t ed in alt er nate strip es O f Vic
No 2 1
tori a croch et and cr oss sti tch For the croch eted strip e pro
ceed as follo ws:
A l o ng 1 3 sti tch es croch et in red wool two p att er ns in ordi
nary V ictori a stitch
In the l st row of the 3 rd p att er n take u p the stitc hes as
u su al and for the r ai sed spo ts croch et 6 th ch ai n af ter the
3rd 7 th and 1 1 th stitc hes dr awi ng u p the l ast of the 7 ch ai n
with the v ertic al p art ou t of whic h the c hai n was t ak en
in the r et u rn row croch et off al l the stitch es as u su a
.
.
.
-
.
.
,
,
,
,
,
'
of the 4th p att er n row wh en the r ai sed
l O O ps are co m p l et ed t ake u p the stitch es as u su al b u t at the
3 rd 7 th and 1 1 th in the 6 th ch ai n t ake u p twic e al er nat el y
1 stitc h p ass the thr ead aro u nd the needl e th en take u p one
stitc h at the sam e pl ac e and l astly dr aw u p to geth er ev ery
thi ng th at is in the needl e The r etu r n rowis croch eted in
the u su al way
Rep eat the 3 rd and 4th p att er n row s l et ting the r ai sed
S pot s occ u r in r ev er sed po si tio n
At g thle l on
e wro n sid e
t
h
i d esc r
och
s
f
o
llow
s
n
S
e
t
a
o
:
g
4
h
e
l
e
i
d
s
i
l
ti
h
i
r
b
fi
r
t
n
a
t
4
a
n
1
t
themar
c
c
S
g
In the l st row
,
,
,
,
,
t
,
,
,
,
,
,
.
.
,
.
‘
’
'
g
‘
,
,
C R O C HET DEP A R TMEET
83
.
ch ai n mi ss 2 r epeat fro m
for
,
,
v ass work
the
,
l r
the a te nate
p atter n in cro ss stitch
t ip es of
s r
in fill soel l e
-
,
can
v ario u s
Of
S h .des
.
wTRIM
a
J R O C HET)
nx e
to
.
Croch et as foll ow s
1 4 ch ai ns 1 l eaf as fol l ow s:
l st row :
the c hai n 1 sli p sti tch 1 si ngl e 1 do u b l e
1 si ngl e 1 sl ip sti tch r ep eat from
NO 2 2
.
.
.
Goi ng
,
,
,
,
,
2
,
b ack alo ng
tr ebl e 1 do u b l e
,
,
,
2 nd row :
do u bl e in the 4 th of the 6 th f u ll ch ai n stitch
es 3 ch ai n 7 tr ebl e in c ent er 7 stitch es of the l eaf worki ng
the c enter O f the 7 tr eb l e in the poi nt of the l eaf 3 ch ai n re
p eat from
,
1
,
,
'
,
,
3 rd row :
do u b l e in 3 ch ai n 5 ch ai n 1 do u b l e in the
c enter of 7 do u bl e 5 ch ai n 1 do u bl e in nex t 3 ch ai n 1 p u rl
of 5 oh and l d ru bl e r ep eat fro m
1
,
,
,
,
,
*
,
,
4 th row :
ch ai n
5
,
1
1 do u b l e in 5
ch ai n 5 ch ai n 1 do u bl e in 5 ch ai n
d ru b le in next p u rl 5 c hai n r ep eat fro m
,
,
,
,
,
Enem a (C RO CHET)
NO 23
F or the c ent er work 4 ch ai n 1 ro ll picot i nto the
fi rst 8 ch ai n dr aw th ro u gh the l ast stitch of the 4 ch ai n 8
ch ai n 1 si ngl e i nto the stit ch the ro ll pi cot was work edint o
R O LLPIC OT
.
.
,
O
,
,
,
,
,
R ep eat
.
for
l
h r equ ired
the engt
.
,
For the ed ge 3 do u bl e sep ar at ed by
ch ai n of l ast row 3 ch ai n
R ep eat
,
.
,
For the h eadi ng 1 do u b l e
row 5 ch ai n
R ep eat
,
,
.
,
3
ch ai n
d r
un e
the 8
.
d r
un e
the 8
ch ai n
l t
of the as
D EPA RTMEN T
C R O C HET
.
C R O C H ET A S TR A KAN
1s
t row : D o (do u b l e croch et )
.
NO
.
24
.
at the end 1
,
ch
.
fir st d c t aki ng u p the b ac k O f the
Ioop which is do ne thro u gho u t the wor k take u p the b ac k of
h p ass the wool ro u nd
the 2 nd loop dr aw the wool thro u g
the needl e tak e u p the sam e loop agai n m aki ng 3 l oop s on
the needl e in thi s one sti tch dr aw the wool thro u gh t hese 3
th en thro u gh the two on the needl e; t ak e u p the whol e of thi s
row in thi s m anner
2 nd row : 1 d o in the
‘
,
,
,
,
,
,
,
,
,
.
3 rd row:
for e;
Pl ai n d
wor ked from the b ac k of
r ep eat the 2 nd and 3 rd row
C RO CH ET L AC E
c
the l oop as b e
.
l st row :
Cl o se 2 0 stitch es i nto a circl e 5 ch ai n
1 do u bl e in 4 th ch ai n stitch 1 v
and
y ke as follow s: 9 c hai ns
k
t
k
n
a
m
t
h
e
h
h
l
h
oi
b
c
fro
to
e
ti
c
t
a
of
8
t
t
s
t
s
e
u
o
o
n
e
u
t
p
g
g
each stitc h and dr aw th em al l u p to geth er 1 do u b l e in the
ne
xt chain b u t 1 O f the circl e 1 vandvke as abov e fo u r tim es
h 2 ch ai n th en one
al t er nat ely 1 lo ng tr ebl e in the next stit c
l o ng tr eb l e in the next stitch r ep eat from
No 25
.
.
r
,
,
,
,
,
,
,
,
,
,
2 nd row : 7
tr ebl e i n the fr ee ch ai n of circl e 2 tr ebl e in the
v ertic al p art of the next lo ng tr ebl e l tr ebl e wh er e the lo ng
tr eb l e was cr o
ch eted r ep eat from
L A C E Enem a
,
,
,
r ow Val enci ennes i nsertio n
ch et alo ng one sid e of it as follow s:
1 st row : 1 tr eb l e 2 ch ai n r ep eat
N o 26
.
.
S el ect
a na r
,
2 nd
row :
3
,
cro
.
,
do u bl e with
and
5
ch ai n b etw een
ch
ea
in the 2
C RO C HET
ch ai n
D EP A RTM EN T
85
c hai n m i ss 3 tr ebl e r epeat
3 rd row: 2 do u b l e wi th 7 ch ai n b etween in the 7 c hai n
c hai n r ep eat
4 th row : A lo ng the o th er sid e O fthe i nser tio n 1 do u b l e
ch ai n r ep eat
,
7
,
.
,
,
,
.
,
,
.
,
SIM P L E C R O CHET ED G E
.
NO
27
.
.
Mak e a ch ai n O f
ch ai n m ak e 1 si ngl e croch et;
i tc hes m i ss 4
thi s for m s a loop
6
st
,
,
in the 5 th
.
Tu r n 3
ch ai n and 3 do u b l e croch et in thi s fir st loop tu r n
3 ch ai n and 3 do u b l e croch et in the 2 nd 1 0 0 1) for m ed by the
3 ch ai n b efor e wor ked tu r n 3 ch ai n and 1 2 do
u b l e croch et
in the 3 rd loop and j oi n the l ast one of the 1 2 do u b l e croch et
to the fir st loop of 6 ch ai n tu r n and work 2 ch ai n and 1 sin
9
croch
t
b
t
e
n
O f the 1 2 do u b l e croch et l eavi ng thr ee
l
e
e
e
w
e
g
do u b l e croc het
,
,
,
,
,
,
,
.
2 nd scollop : 3
c hai n
do u bl e croch et in the next
3 ch ai n and
do u bl e croch et in the nex t loop
and j oi n the l ast do u bl e croch et to l ast 2 ch ai n work ed in the
1 st scollop tu r n 2 ch ai n and 1 si ngl e croch et b etw een 9 of
the 1 2 do u bl e croch et
l eav i ng 3 do u bl e croch et r ep eat till
the ed ge is lo ng eno u gh
,
and 3
,
,
,
,
,
.
C HLLD s
’
C R O CHET HOOD
.
M ake a ch ai n of 5 j oi n in a
circ l e croch et ro u nd
i nto ch ai n m ake o u tl ets ev ery seco nd stitch for 3 row s: as it
a
e
s
e
h
t
e
u
e
fi
t
l
r
r
o
l
t
f
w
r
k
p
t
s
m
a
e
b
u
t
e
e
t
a
b
e
e
g
g
y
No 2 8
.
.
,
,
,
.
,
O u tl ets are m ad e by
worki ng twic e i nto
one
ch ai n sti tch
.
C RO C HET DEPA RTM EN T
86
.
W or k do u b l e cr och et mak e 20 row s al l ro u nd th en l eav e 1 8
h
t
i
s form s b ack of crow n)
sti tch
(
,
,
.
co ntrary way alway s having the 1 8 and wor k
or ward s for 1 5 ro ws to 4 the fro nt alw ays
b ack ward s and f
t ake u p the b ack ch ai n
A bord er m ay he add ed
W or k trip l e croch et i nto 1 hol e 3
R epeat al l ro u nd
ti m es m i ssi ng 1 alw ay s 1 tripl e wi th 1
R et u r n the
,
,
,
.
.
,
,
the cap
.
.
bord er m av b e pu t on if wi sh ed Tripl e croch et
i nto the ch ai n stitch at the b ac k of the fro nt bord er Ti es
9 ch ai n for wid th is eno u gh
Dou Ll e cro
do ne sep ar ately
ch et lik e cap u ntil it is l o ng eno u gh
W or k one tri l e with
A fi ni sh ed bor der will improv e it
p
S ewor croch et on the ti es
every seco nd stitch
A d ou b l e
.
.
.
.
.
.
.
.
C R O C H ET B ALL
Tak e a l arge b al l of twi ne co m m enc e the coverof
NO 2 9
wor sted by m aki ng a c hai n of thr ee st itch es j oi ned to a circl e
and wor k in si ngl e cro ch et stitch es 1 ncreasing at r egu l ar in
terval s till the wo rk is l arge eno u gh to co v er one h al f the
b all th en wor k a fewrow s witho u t i nc rease dr aw the co v er
ov er the b all and work the oth er h alf to corr espo nd with the
fi rst h alf d ecr easi ng i nst ead O f i ncreasi ng at r egu l ar inter
val s
.
.
,
,
,
,
-
,
,
,
,
,
.
S TA M P I N G
.
PERF O R ATED PATTER N S
Oil a to u gh
.
pi ec e of ti ssu e p ap er tho rou gh l y with sweet
O il
P
88
in a dry
pl ac e
.
A IN TING
The p att er n
D EP A RTMEN T
.
ho u ld b e thoro u ghly cl eaned
with b enzi ne (k eep the b enzi ne
s
f r u si ng b y w ashi ng it
away fro m the fire)
How TO MAKE S TA MPIN G P OWD ER
a te
.
.
po wd er : U se p u lv eriz ed whit e gl u e gu m d em ar
p
rt
mix
o
th
r
u m cop al and m agnesi a In eq u al
a
s
t
e
e
n
a
d
;
g
g
k eep in a dry pl ac e
\Vhite
,
,
B l ack po wd er : U se al l the gu m s m entio ned in the white
powd er u si ng po wd er ed ch arco al i nst ead of magnesi a
,
.
Tak e an em pty
TO m ak e a po nset :
p ool
f el t to fi t the end of it gl u e it o nto the spool
po nset as d u r abl e as any to b e O b tai ned
S
,
‘
,
pi ec e of
u h av e a
o
y
ou t a
and
.
P A IN T IN G
PAINTIN G
ON
O IL CL O TH
.
To st am p the fi gu r e l aythe p att ern on the clo th
the
me
sa
t pi ng on clo th take a pi ec e of charco al from the fire
p u lv eriz e it tie in a pi ec e of cloth ru b this ov er the cloth
and j u st eno u gh d u st will go thro u gh to m ake a nic e o u tli ne:
mix a sm all portio n of t u b e p ai nt with t u rp enti ne l ay it
aro u nd the c harco al o u tli ne and you h av e it p erm anent: fi l l in
and sh ad e with the sam e ki nd of mixt u r e
as s am
,
,
,
‘
,
.
The mo st b eau tif u l
l and sc ap e m ay b e p ai nt ed
wi th v ery fine effect I h ardly k now wh er e to
A
.
ilcloth
step wh en
on
O
P
A INTING D EP A RTMEN T
89
,
r ti ng the b eau t ifu l thi ngs th at one exqu i sitel y sensi
tiv e to b eau ty m ay f ashio n from the m at eri al wi th the aid of a
br u sh and som e t u b e p ai nt m ad e thi n with tu rp enti ne It is
j u st the thi ng for S l ipp er c ases comb pock et s m a
tch saf es
h airpi n box es sp l a hers and kitch en l ambr equ i ns P ai nt
ing on oodis do ne in the sam e m anner
GLA S S PAINTIN G
enu m e a
.
-
-
-
,
,
w
.
s
-
,
.
.
.
P ai nti ng on gl ass is v ery m u ch l ik e the abo v e In tr aci ng
yo u r figu r e h av e the gl ass c l ean and l ay it o v er the fi gu re you
wi sh to copy ; mix wi th the pai nt a li ttl e d em ar v ar ni sh and
proc eed to ketch the o u t l i ne; fil l in wi th S h ad e to su it the
t ast e If thi s is to b e fr am ed cr u sh tin foi l thesam e as gi v en in
the dir ec tio ns for cr u shi ng p ap er ; l ay it on the b ack of the
e
w
t
h
n
n
o
s
e
r
n
e
i
l
h
v
om
i
v
y
ov
l
ct
or
s
a
d
n
e
n
e
a
f
f
s
a
e
o
u
g
;
g
y
m ay p ai nt the who l e b ac k gro u nd i nstead of u si ng the tin
'
s
.
W HITE VELVET PAINTIN G
.
U se the b est
whit e cotto n v elv et; l ay the p att ern on the
v el v et the sam e as the O ilc l oth was do ne u si ng the sack of
ch arco al for the di stribu tor; mix the p ai nts with t u rp enti ne
and su gar of l ead b ei ng c ar ef u l not to h av e it too thi n nor
e
too
thick
for
if
too
thi
it
wil
l
r
u n on the v elv et and if
t
n
y
too thick it wil l st and on the v el v et and m ake it l oo k r ou gh
N owproc eed to fi ll in and sh ad e u si ng a fi ne c am el s h air
bru sh Fo u r or fi ve p ai nters or l ett er s cu t short to form a
scr u b wi ll b e need ed to ru b the p ai nt i nto the v elv et
Th ese
are al l instr u ctio ns need ed to accompli sh thi s b ewitchi ng art
It is h ard l y nec essary to add th at you sho u l d t ack the v el v et
on p aste bo ard b efor e st ampi ng it and wh il e worki ng h av i ng
,
,
,
.
’
.
.
.
-
,
P
90
A INTING DEP A RTMENT
.
it wrapp ed in p ap er wit h a sm all h ol e clipp ed
you are worki ng on
in at the
p art
.
h av e alw ay s fo u nd my fi rst work in a new
st u dy of littl e v
al u e; the m i nd need s ti m e to ad apt i tself to
newsu rro u ndi ngs
It m u st assimil ate the to ne of the l and
sc ap e b efo r
e it can r end er th ei r tr
S o the new
u e spi rit :
b egi nner in thi s work need not f eel di sco u raged if his first
work do es not giv e that sati sf actio n which can o nly b e ren
d er ed by p ati ent pr actic e
A s an arti st I
.
.
B LAC K S ATIN PAIN TING
.
“
i
n
ith w at er pai nts l et
S tamp the figu r
e on the sati n
fil
l
;
th ese p ai nt s dry On the sati n; m ix oil pai nts the sam e as for
oil clo th p ai nti ng pu t these on top of t he w ater p ai nt s with a
c am el s h air br u sh The gr eat est l ati tu d e is po ssibl e in poi nt
of color and the wor kercan ad apt str eak s and shad es to giv e
the apearance of r eali ty
,
,
.
,
.
Ther e are i nnu m er abl e ar ticl es m ad e fro m
ti n p ai nt
i ngs for w ear and o rnam ents which natu rel y su ggest th em
sel v es to p er so ns of i ngenio u s m ind s and d ext ero u s fi nger s
,
the sa
,
.
LIG HT S ATIN
PA INTING S
.
d one in a si m il ar m anner u si ng the wat er p ai nts
fir st and not u si ng the O il p ai nt s at al l as the oil wo u ld ru n
on the sati n; aft erw ard pu t on co at of d em ar v ar ni sh
Thi s is
,
,
,
.
.
EMBRO ID ERY PAINTIN G
Mat eri al s:
B rass pen or q u ill
p al ett e bo ard or sm all pi ec e of gl ass
,
p ai nt p l tt
if
Thi s ki nd of p ai nti ng
tu b e
-
.
.
s,
a e e kn e,
-
P
A INTIN G D EP A RTMENT
.
do ne on al l mo st any ki nd of m at eri al b u t v elv et is the
m o st d esirab l e; thi s sty l e of p ai nti ng will b eco m e so pop u l ar
b y reas n O f its own m eri t t hat all th at is need ed is b u t a
In c ase O f u si ng whit e v elv et pu t the
fom al i ntrod u ctio n
p ai nts ou t in a piec e of b lo tti ng p ap er and l et it st and ov er
ni ght ; r em ov e to the p all ette bo ard wi th the p al et te k nif e and
S u gar of l ead is u sed as a dry er
the p ai nts are r eady for u e
b ei ng mix ed in wi th the p ai nt s A pply the p ai nt s by t aki ng
th em u p in the hollow of the pen or q u ill holdi ng the pen
bo ttom S id e u p ; h av e a pi ec e of cotto n cloth h andy for the
p u rpo se of W i p i ng the p ai nt f ro m the top (or r ath er the bot
tom ) O f the pen so it will not b e sm eared on the v el v et; dr aw
the poi nt of the pen wi th the b ack to the m at eri al ov er the
o u tli nes tu r ni ng the pen sli ghtly so as to draw it in ord er to
m ak e the o u tli nes cl ear and b ri gh t R efill the pen with p ai nt
and fill the c enter of the l eaf or p et al s dr awi ng the pen
tow ard s c ent er as the sti tch in silk embroid ery S had e to
su it indivl du al taste
bl endi ng color s to geth er with the pen
Thi s done then scr atch the p etal s or l eaf ov er with the poi nt
of the pen to giv e it the app earanc e of sti tch es alw ay s m ak
ing the l eav es ru n tow
In p ai nti ng l eav es
ord the c ent er
alw ay s b egi n from the o u t er ed ge and p ai nt tow ard the cen
ter
For shadi ng it is b est to pu t on the li ght color s fir st
and th en the d ar ker ones
bl endi ng wi th the pen In
c ase O f l arge fl o wer s the p ai nt m ay b e app l i ed wi th the pal
ett e k nif e and th en p u t in the fi ner d et ail s wi th the pen
It
is o nly nec essary to r em em b er two thi ngs : Fir st th at acc u r
r acy in p ai nti ng and bl endi ng are essenti al ; seco nd the near
er the colori ng appro ac hes the nat u r al ti nt the b ett er
Any
one who hassu cc eed ed in the easy t ask O f sati n p ai nti ng wil l
can b e
tl
,
,
.
-
s
-
.
.
,
,
,
,
,
,
.
,
.
,
'
,
.
.
,
.
,
-
.
,
,
,
.
MIS C ELLA N EOUS DEP XRTMENT
92
.
.
"
the
“
p ai nti ng as
nack is c au ght with v ery l ittl e practiCe and thi s sty l e is esp ec
ial ly as it t ak es a d el ic at e ob ser v er to di sti ngu i sh it from em
broid ery
hav e no di ffic u l ty in doi ng the embroid ery
'
’
,
,
'
:
M
IS C
‘
E L LALN E O
‘
D EP
U S
A R
T M EN T
.
W e do not int end to try to i nstru ct al l of ou r r ead ers:
in eco no m y at thi s l at e d ate as we do not f eel eq u al to the
t ask B u t we will end eav or to set for th a few u sef ul hi nt s in
th at dir ectio n
,
.
.
I
was o nc e po nd eri ng the q u estio n in my mi nd wh at will
,
I get
to
of
mi ght
me
m ake m y b ab y a co at? J u st th en the tho u ght stru ck
an old co at that w
as h angi ng in the next room th at
,
‘
‘
p u rpo se if ripp ed u p and nic ely bru sh ed
Thereu pon I u nd ertook the t ask and after the rippi ng and
”
br u shi ng had b een co m p l eted th en c am e the m aki ng at
which p oi nt I was p u z zl ed on acco u nt of no t having anything;
with which to tri m the garm ent A ft er stu dying wfor two or
thr ee d ays on the su b j ec t 1 co ncl u d ed (as the co at was of
gr ay color ) to get some dappl e gray z ephyr and k nit som e as
tr akan tri mmi ng which I did al so croch eti ng a c ap e of the
sam e m at eri al and tri m mi ng it with astr ak
an; the who l e co st
of w
hich was sev enty fi ve c ent s (see astrakan trim mi ng in
knitti ng d ep artm ent p attern N o
Th u s p ap a s ol d co at
was m ad e i nto a w arm and comfor tab l e co at for baby
w r
ans e the
.
.
‘
;
,
.
,
f
,
.
,
~
‘
,
,
~
-
*
.
’
‘
:
.
,
.
LADIEs FA N C Y ‘VALL
’
A
hand som e w al l b ag is som ethi ng
B AG
.
v ry l ady wo u l d lik e
e e
.
D EPA RTMENT
MIS C ELL ANEOU S
93
.
'
w
o ffer s a su ggestio n to
tho se who are b eg
i nni ng the prep aratio nof holid ay gift s or
Thi s u sef u l b ag m ay
totho se who h av
e hom es to d ecor at e
b e mad e of cr etone or creto ne cott o
nel ; the m or e eX pen
n fl an
siv
e ones are m ade of silk
l vet or pl u sh Tak e a
sati n v e
“
pi ec e of c ard bo ard ou t twop i eces p ec ket sh ap ed ab ou t six
i nch es wid eand sev en i nch es d eep ; cu t fo u r pi ec es of the
th the sa
m e s1 z e and eliape;
c l oth on
e y ar d
cl o
d wid e gath er it l e
ngthwi se aro u nd one
l b ngand o ne h alf y ar
“
c ket sh a
p ed pi ec es; ta e u p the oppo site sid e of the
of th ep o
l o ng piec e of cl oth to another one of the pock et sh ap ed
pi ec es; l i ne each one of the m al l p 1 ec es l eavi ng eno u gh
sp a
ce to p er mi t the i nserti ngof the p ast e b o ard form s; em
broid er
on to thesi de i ntend ed to
ext to the al l
h ang n
thi s is for need l es F or the o u ter
5
f
h
k
t
a
h
fa
cin
o
t
e
b
a
m
a
t
e
t
pock
ck
to
n
n
o
n
e
a
e
a
e
a
d
t
g
g
”
t
s e bo
ard p orti o
nornam enting thesamewith a li ttl e how
pa
of ribbo n; m ak esix l oop s of clo
a
n
t
s
a
d
th or get m etal ri n
g
tach to the b ag run a ce
rd thr o
u gh th e
m an
d f astenand
yo u r w al l b ag iscom p l ete;
to o n, and ou r deserint ion of one
‘
‘
'
'
‘
,
.
'
.
,
,
-
,
'
'
-
-
s
,
-
'
w
'
.
,
‘
'
'
‘
-
,
'
‘
‘
‘
“
'
'
'
,
A
MAMMO TH B O Q UET
.
mo st ex q u i si te in d esi g n: It is cemmenced by
"
maki ng a fo u nd atio n fr om a b oar
d abo u t ei gh t i nch es l o ng
and ho ari ng a ho l e thro u gh the cent er abo u t one h alf i nch 1 0
di am et er ; co v er the b o
ard wi th any ki nd of c l o th t hat m ay b e
at h and m aki ng a hol e 1 n the clot h al so ; nex t a ro u nd stick
twof et l o ng is need ed and thi s is wed ged i nto th
ehole pre
viou slym ade in the bo ard ; cu t three pi ec es of paste b oard 2 4
inche
s l o ng and th r
ee i nc hes wid e; cut one i nc h of the cor
Thi s is
‘
‘
-
,
?
e
‘
'
i
'
'
-
MIS C ELLAN EOUS
94
ner s off of
D EPA RTMEN T
ch pi ec e Get so m e fi eld grass of which th ere
are m any v ari eti es th at will l ast for y ear s and still b e as fr esh
S ew sm all br anch es on the
and p retty as wh en fir st cu t
p aste b o ard pl aci ng one l ay er on the o th er l i ke the shi ngl es
on the roof of a hou se u ntil the entir e pi ec e of p ast e bo ard is
cov er ed do all th ree in li ke m anner ; pl ac e the grass cov er ed
pi ec es of p aste bo ard aro u nd the stic k alr eady m entio ned
t acki ng th em to gether at the top (the end s with the cor ner s
cu t offat the b otto m ) ; t ake fi ne gr ay spool co tto n and wr ap
aro u nd them b ei ng c ar ef u l to get the thr ead u nd er the gr ass
Cover the fo u nd atio n wi th dry m o ss gath er ed from the wood
t hat has prek sly b een dipp ed in green dye u si ng pr ep ar ed
M
u e to f asten the m o ss on to the bo ard
a
k
e
e
l
p
p
r
ro
a
s
es
g
dai ses pi nks etc h avi ng lo ng st em s and stic k the st em s
do wn in b etw een the thr ead th at f astened the gr ass to the
p aste bo ard ; b end the h ead s of the flow er s dow nward to
A not her way of fi l li ng the
giv e the app ear anc e of r eali ty
boq u et is to take the li ttl e whit e ev erl asti ng flow er s and
u se i nstead of
p ap er flow er s l eavi ng so m e of th em their
nat u ral color and colori ng oth er s di ffer ent color s
ea
.
,
.
-
,
-
,
-
.
,
.
,
.
,
-
.
,
.
TR AV EL ER
A co nv eni ent
’
S
B O L S TER
.
v ery pr et ty bol ster is gi v en in ou r in
stru ctions
They are exc eedi ngly co m fort ab l e to pl ac e u nd er
the nec k wh en ly ing dow n and one frepu entl y sees th em
amo ng tr av el er s who pl ac e th em b ack of the nec k whil e rid
ing in the c ar s
M ake a c ase the r eq u ir ed siz e and st u ff with
f eathers Mak e the o u tsid e of k ni tted astr ak an (see knitti ng
d ep ar tm ent) k ni t in strip es of di ffer ent color s brow n and
sc arl et b ei n a v ery pr etty co m b i natio n and croch et to geth er ;
g
and
.
,
,
.
.
,
,
MIS C ELLAN EOUS DEP A RTMENT
96
.
dges Then wor k the b l ocks togeth er with di fferent
in the e
ki nds of embroid ery si l k sti tches The W or k is m u cn im
.
.
,
,
.
,
s o u tli ne d esi ns
a
s
rov
d
worki
n
s
r
y
of
flow
e
r
e
b
g p
y
g
p
t
s
etc
childr en dogs heads b u g
TAB LE SCAB F WITH PA TC HWORK B OR DER
,
of
’
,
,
.
,
.
appr opri at e for m ant el s t ab l es stand s
b eau tifu l
e
t
w
e of fel t ed
i
o
s etc
d
a
h
e
e
n
d
;
i
t
h
f
in e
t
n
r
a
g
p
g
ssels alt er na
form ed Ofheav
y sil kt a
ti ng ith l a
rge si l k pen
v
e the fri n
A bo u t fo u r or five i nch es ab o
e
IS appli ed
dant s
g
D ecor ate wi t h a v ari e v of
a bro ad b and of p atchwor k
f ancy sti tch es do ne i th di fferent i ol ons of embroid ery si l k
B 0 1 der1 ng the patchwm k on each sid e 1 s a row of wid e v elv et
ribbo n b l i nd stitch e
d on
A
,
,
.
,
,
w
,
.
w
-
.
.
.
,
B ord er s for cr azy p atchwork are simp l y broad b and s
"
r
l
a
i
n
o
br
c
d
d
v
l
v
e
s
i
l
k
ti
n
o
pl
u
h
o
a
e
e
t
s
a
s
r
p
of
'
.
,
,
The ordinary l arge p alm l eaf fan can b e made v ery dec ora
ti v e b y p ai nti ng in water co l ors a gro u p of l arge su nflow ers
i th y ell ow
u p o n its irr egu l ar su rf ac e and tyi ng a cord w
z ephyr po u po ns on the end aro u nd the h and l e The fan is
to b e p l aced over a do or sh elf pict u re or b ureau top
'
.
,
i
,
.
,
Mo ss C R O S SES
.
Pr et ty cr osses can b e m ad e b y co v eri ng woo d crosses with
mo ss S tick the mo ss on the cro ss withgl u e B itt er sweet
b erri es are pr etty 1 n th em; al so sm all whi te ev erl asti ngflo wers;
e red b erri es and gr een l eav es are
i
th
e
n
ss
hi
cro
t
e
w
a
pr tty
m ad e of ti ssu e p ap er B asket s are pr etty Cov ere
d with
fri nged p ap er ; and 1 t 1 s al so pr et ty sew ed aro und a v ase or
-
.
.
.
,
,
.
M IS C ELLA N EOUS
D EP A RTM EN T
97
.
mo ss is u sed it sho u ld b e dipp ed in a
e
e
n
d
e
a
r
n
d
it
will
n
e
v
e
r
f
a
d
e
h
e
e
v
e
r
l
s
ti
n
flow
r
T
a
e
s
y
g
g
m ay b e dy ed any color
am p m at
-
.
If nat u r al
.
.
A D AIN TY
Thi s littl e articl e
O TTOMA N
.
r eadily b e m ad e at hom e Take a
ro u nd box six i nch es in h ei ght Co v er the box
squ ar e or
with bl ac k far m er s sati n pl aci ng a littl e w addi ng on the top
A ro u nd the
and p ai nt in w at er p ai nt s or O il p ai nts a wr eath
top of sid es fi ni sh with wool fri nge and f u ll pl ati ng O f sati n
ribbo n or if pr ef err ed pi nk ou t strip s of C lo th two i nch es wid e
and f ast en on with br ass h ead ed nail s aro u nd the top
can
.
.
,
,
.
,
,
.
A P ICTU RE FR AM E
OF
P IT
W O RK
.
A ny old
pict u r e fr am e th at has b een throw n asid e wi l l an
C o v er with acor ns b each nu t s fr u it pit s
sw er for thi s work
etc
Th ese are stu ck on to the fr am e with pr ep ar ed gl u e and
to u ch ed h er e and th er e with cO pal v ar ni sh A n i nnu m er ab l e
variety of thi ngs m ay b e m ad e of thi s ki nd of wor k su c has
h angi ng b asket s f ancy box es br u sh c ases wispb room ho l d
ers etc Th ey are al so v ery pr etty for co v eri ng a p ar l or wood
box W e co nsid er it not nec essary to gi v e dir ectio ns for
th ese as they are so simpl e
.
,
,
,
.
,
.
‘
,
,
,
,
,
,
.
,
.
.
FA N C Y P IN C US HIO N
Thi s f ancy pi nc u shio n is m ad e on a circ u l ar c u shio n sev en
i nch es in di am et er The bottom b ei ng of p ast ebo ard the
sid es of stro ng m u mi e cloth or sati ne
and the st u ffi ng of
wool Co v er the bottom with sati ne sewa strip of sati ne six
in
ch es wid e aro u nd the ed ge t ake u p the oth er sid e of the
sati ne strip so as to hold the wool and stitch a sm all ro u nd
-
.
.
,
,
.
,
,
,
MIS C ELLA N EOUS
98
D EPA RTMENT
.
pi ec e of sati ne ov er the gath er s Take two strip s of gar net si l k
two i nc hes wid e eith er pi nk ed or h em m ed on One sid e; one
strip m u st b e lo nger th an the o ther pl eat u p the lo ng strip i nto
sixt een do u bl epl eat s and sew th em on the c u shio n
N ow
c u t o u t a st ar sh ap ed fi gu r e in b l u ey el vet em broid er the des
si gn wi th z ephyr fil osel l e ti nsel or sil k f ast en it to the top
of the c u shio n so th at the poi nt of the star fits in b etw een the
pl eat s of sil k
.
,
,
,
.
,
,
,
,
.
A B EAU TIFU L DR Ess
.
old en b rownchecked woo l
thi s for m i ng the skir t and b odic e; the fro nt dr ap ery and lo wer
h alf of the sl eev es of bl u e w at er ed silk tri m m ed wi th thr ee
b and s of bl u e galloo n dotted wi th w hi te heads; the sil kfro nt is
a wid e sq u ar e apro n pl eat ed in at the top ; the b odic e has two
b and s of galloo n one on the edge and one ab ov e; the gal
loo n o u tli nes a d eep poi nted pl astro n with li nen ch em
isette and co l l ar ; tyv
o b and s of gal l oo n tri m the sl eeves one
wh er e sil k and wool j oi n and one abov e
A dr ess of
m i ner al
-
bl u e
and g
-
,
,
,
,
.
C HEMIS ETTE
.
Ch emi sett es are nowv ery f ashio nabl e S o m e of t hem h av e
Incertion in the c ent er thro u gh which col l ored ribbo n is ru n
with fol d s on eith er sid e and hi gh coll ar of m u ll O ther s
h av e l ternate row s O f embroid ery and pl ai n m u ll whil e stil l
oth er s are m ad e of r ow s of em broid ery with a high coll ar
cov er ed by a b and of embroid ery Ch emi sett es cu t squ ar e in
the nec k h av e O p eni ng bord er ed by f u ll r u ch ing; tho se for
mo u r ni ng h av e the r u chi ng ru n with bl ac k silk ; tho se of
F edor a l ac e h av e l oops of ribbo n am o ng the l ac e
.
,
.
-
,
.
,
.
.
D EP A R TM EN T
MIS C ELLA N EOUS
1 00
.
th ey are not newor seldo m u sed m ay not find a pl ac e in the
work b ask et R i b bo ns a littl e soil ed j u st the thi ng to li ne
or b i nd with t ap es still stro ng or b u tto ns fro m a garm ent
old f ashio ned b u t su r e to com e in agai n; odd b u tto ns too
th at o nly enc u m b er the r egu l ar b u t to n b ox
A ll the o dd s
e hav e
and end s we m ay thi nk it a sort O f d u ty to keep if w
a thrifty so u l yet which are a nu i sanc e if we co nst antly co m e
acro ss t hem m ay find ap propri at e hom es in th ese b ags
,
-
.
,
,
,
,
,
,
‘
,
.
,
TOB O GG AN
H O OD
.
The Tobo ggan hood is mor e su it abl e for
l arger girl s; and
w hil e it do es not prot ect the thro at so effect u ally altho u gh
The
stri ngs m ay b e easily add ed it will k eep the ear s w arm
tobo ggans are m ad e in wool pl u sh v elv et or any soft w arm
m ateri al an
d tri m m ed with bow s O f rib b o n or ponpons in
O ne
fro nt In so m e i nst anc es the bri m is li ned with fu r
h alf y ard of good s tw enty fo u r i nch es wid e will b e r eq u ired
for the siz e for six y ear s
,
.
,
~
.
,
,
,
.
.
-
.
P EN
M ak e a rol l of
W IP ER
.
oft cotto n m at eri al th en cu t a strip of
cloth or bl u e silk thr ee i nch es wid e and sev en i nch es lo ng
u
t
a
k
it
ro
u
n
d
t
h
e
cloth
n
d
m
tr
p
of
z
e
phyr
cord
fi
e
a
s
a
s
n
p
ished with b all s
,
s
,
,
,
,
,
.
HAIR
Mat eri al s:
-
P IN
H O L D ER
.
S m all ro u nd tin spi ce box ; sm al l p iec e of c ard
bo ard and z eph yr s light red d ark red and gr een C u t a
pi ec e of the p erforat ed c ardbo ard the siz e aro u nd the box
and wor k a sm all ro se v i ne on the c ardbo ard
Th en pl ac e it
aro u nd the box and f ast en with a stit ch h er e and th er e
F or
,
,
.
,
,
.
.
MIS C ELLA N EOU S
D EPA RTMENT
1 01
.
top and bottom m ake a doz en ti ny po m po ns and tie th em to
F ast en
a z ephyr cord abo u t one q u art er of an i nch ap art
th ese to the top and bottom with thr ead and needl e
,
.
.
TAB L E
C O VER
.
Thi s co v er is compo sed of navy bl u e fl annel with a bord er
pi nk ed on bo th ed ges The t endril s are work ed in ov erc ast
stitch es with brow n silk ed ged with o l i v e gr een silk
-
,
.
.
,
W ATCH CA S E
The S lipp er is
of bl u e S Il k or nam ent ed with an appliq u e
d esi gn in color ed sil k tri m m ed at the ed ge with ch enill e co rd
It is sew ed to a sol e co v er ed on both sid es with sil k
The
ed ge i s fi ni sh ed wi th ch enill e cord
A br ass ri ngb u t to n hol e
sti tch ed ro u nd f ast ened at the top to hang it u p by
,
‘
.
,
.
,
-
.
,
.
A
R AG B AG
.
f l pr esent for a yo u ng l ady to gi v e to her moth er is
1 rag b ag
A newway to m ak e one is to t ak e a strip of m a
terial the siz e of an ordi nary ch air b ac k; li nen or wool en
st u f
f will do ; emb roid er it at one end and fri nge it t u r n o v er
the oth er end and wor k it to m atch S O th at the two row s of
fri nge and wor k app ear one abo v e the oth er S ew a pi ec e of
m u sli n at the b ac k to m ak e the b ag and som e ri ngs at the
top thro u gh which ru n cord ; h ang it on the w al l of the sew
ing room wh er e it wil l b e co nv eni ent to pu t scr ap s in
A
u se u
-
.
-
,
,
,
.
,
-
,
.
HO M E DEP A R TM EN T
1 02
.
TH E
PI O
A PR ETTY
A yo u ng fri end of
way
M B
R O OM
.
.
who was no m ean ar ti st
m i ne,
in a sm all
of the m o st C h ar m i ng roo m s I ev er ent er ed
S hef u r ni shed it as far as po ssi b l e wit h her own h and s
The b eadstead dressm g c ase and c hair s had b een p u rch ased
in a v ery pl ai n st at e and she m ad e th em b eau tif u l with her
h and p ai nti ng on the p anel s The ch air s w er e si m pl e in
styl e and o nly c ane seat ed at t hat b u t ev ery one of th emhad
b een cov er ed b y her d eft fi nger s i nto an u p hol st er ed ch air
with an em b roid er ed d esi gn to h ar m o niz e with p ai nt ed p anel s
Pic tu r es p anel s and pl aqu es of the f air
O f the f u r ni tu r e
ow ner s onw m ak e j u st eno u gh and no m or e fo u nd their
prop er pl ac es in th at roo m R u gs f ashio ned b y her h er self
“
in i m it atio n of Tu r ki sh b y a f am ili ar proc ess kno wn as dr aw
ing
ador ned the room and sav ed the c arp et at the sam e
ti m e A b u nc h of lilli es of the v all ey in wax and so d ai nty
as to i nvit e you to sm ell t hem stood in a ti ny v ase on the
br ack et of the girl s own c arvi ng M o sses and f er ns with the
aid of her br u sh to ex ec u t e b ack gro u nd s gr ewi nto ch ar m i ng
pic tu r es m or e b eau tif u l t han l andsc ap e p ai nti ng and a doz en
oth er m eans of ador nment did the girl d evi se to m ak e her
roo m b eau tif u l c ar ef u l alw ay s that the work sho u ld b e of her
ow
n work ex ec u ted with as lit tl e exp ense to her f ath er as
po ssi b l e And it was a f airyl and of b eau ty
,
had one
.
,
,
.
,
"
,
.
,
,
.
,
’
,
,
.
,
~
”
,
.
,
,
’
.
-
,
,
,
,
.
.
H O M E S AVIN G
We
kno w not
who
is the au thor
.
of
the
followi ng nobl e
HO M E
l y r est— a tr u e
D EP A RTMENT
.
ho m e
.
DoLL s
’
F U R NITU RE
.
A ny ar ticl e
for her doll nev er f ail s to pl ease a littl e girl
r
e q u i c kly m et am orpho sed i nto toy otto m ans
Co m m o n spool s a
by coverIng with a bit of gr ay C hi ntz or silk p u tti ng a littl e
w addi ng in at the top for a c u shio n and tyi ng a pi ec e of rib
A ci gar box set on end m ak es a
b on aro u nd the c ent er
doll s w ardrob e if f u r ni sh ed with row s of sm all white t ack s
A littl e v ar ni sh or poli sh
hich to h ang the ti ny dr esses
on w
i m prov es it A wood en box can b e co nv ert ed i nto a doll
ho u se by setti ng it u p on end and r u nni ng one or two sh elf
li ke p artitio ns acro ss to divi de it i nto room s the lower ser v
The
ing for kitch en and the u pp er for p arlor and b edroo m
w all sho u ld b e nic ely p apered or p ai nted and the floOr car
a
u t ou t of
c
th
f
r
n
i
h
wit
h
ch
ir
s
c
a
rd
bo
rd
u
e
n
s
a
a
n
d
e
a
e
t
d
;
p
b ed st ead m ad e ou t of p ast e bo ard and fu r ni sh ed with
A toy stov e and a set of di sh es su ch as
S pr ead and p illow s
m ay b e p u rc hased at any toy stor e will b e su it abl e f u rnit u r e
fe
r the kitch en
.
,
.
’
.
.
,
.
-
-
.
,
,
.
NU R S ER Y
B A SKET
.
An extr em ely
pretty nu r sery b asket can b e m ad e by t aki ng
two of the c om m o n h alf b u sh el p each b asket s so easi l y to
proc u r e st an
d one u p sid e dow n th en pl ac e the oth er u po n it
thu s b ri ngi ng the botto m s of the two b asket s “
to geth er m ak
ing a for m m u c h lik e an ho u r gl ass; now t ake som e S il esi a
any color and li ne the i nsid e O f the top b asket neatly
co v er
thi s agai n with d ar ned net m aki ng d eep poc ket s etc and
t acki ng th em o nto the b asket with d ai nty bow s of ri b bo n It
,
.
,
,
-
,
,
,
,
.
,
.
HO ME
D EP A RTMEN T
05
.
w el l to m ake the ro u nd pi ec e to li ne the botto m of the has
ket sep ar at ely ; now b egi n at the o u t sid e t ack the S il esi a in
pl ait s abo u t the top rim wi th sm all est flat h ead ed f u r nitu r e
t ack s t hen dr awi ng it do wn ti gh tly tie wi th a ri b bo n ti ghtly
h er e the two b ask ets co m e to geth er or scr ew ed to
aro u nd w
S il esi a to the bottom
e
n
h
n
h
th
r
dr
wi
e
of
e
a
e
n
t
d
t
a
the
g
g
st and t u r n the w hol e thi ng ov er and t ac k it o nto the l ow er
rim ; acro ss the bo tto m si m ply l ack a pi ec e of S l at e color ed
corset j eans b efor e p u t ti ng 0 1 1 the l ac e Take som e c arp et
warp or twi ne and croch et som e l acea nd b egi nni ng agai n at
the u pp er p art sew0 1 1 the l ac e p u tti ng the ed ge or bord er of
he l ace at the top rim of the b asket and th en gath er the p l ai n
p art in w her e the S il esi a is ti ed ; for cov eri ng the low er b ask et
u t anoth er flou nce gatheri ng it q u it e f u ll at the c ent er
a
n
d
p
l etti ng it fall loo sely A t the c enter wh er e the b asket s are
j oi ned tie a l arge sati n howthe sam e color as the S il esi a
is
,
,
,
,
,
.
,
,
.
,
,
,
.
.
A W A R M B A B Y B LA N KET
.
Tak e h ea
vy
oft fl annel which com es for thi s p u rpo se; the
or nam enti ng consists of a three q u arter wr eath of f erns and
d asi es in the c ent er ab ou t fi fteen i nch es in di am et er The
d asi es are work ed in kensi ngton sti tch in S il k of di ffer ent
sh ad es of pi nk and the f ern leaves and the vi ne O f d elic at e
The ed ge is cu t in sq u ar es ev ery oth er one
O li v e gr een
t ak en ou t A pr etty cr eam l ac e is then fril l ed u nd er neath
th em
s
,
‘
.
,
,
.
,
-
.
.
AT
TH E
F O OT
OF
TH E
W al l pock et s to h ang at the foot of
l ar at
pr esent
.
Th ey
are
to hold
B ED
.
v ery pop a
pock et boo k
the b ed are
the
di ary
-
,
,
HO ME D EP A R TM EN T
1 06
,
h and kerchi ef and w atch and the nov el one is readi ng and
are mo st co nv eni ent to one who di slik es to get ou t of b ed
,
,
,
.
A good way to
m ak e one is
to
t
ak e two pi ec es of silv er
“
c ard bo ard ofAS iz e to su it the taste one pi ec e b ei ng fo u r
i nch es wid er and six i nch es shor ter th an the oth er The
wid er pi ec e form s the poc ket; j oi n th em to geth er with sc arl et
or b lu e wool and b efor e doi ng so work on the o u t sid e som e
“
“
motto su ch as Early to b ed early to ri se or R est ye tir ed
one
M or e el abor at e o nes can b e m ad e of sati n h and p ai nt
ed and co v eri ng the card bo ard
-
,
,
.
,
”
,
,
-
.
,
-
,
.
L AD IES P U R S E
’
The low er
B AG
.
p art of the p u r se b ag is form ed of b l ack si l k in
S pid er w
eb l ac e li ned with co m mo n silk
as al so the u pp er
p art of the b ag Cord of crim so n S il kto dr aw the p u r se to
n
e
e
e
a
s
th
r
r
top
t
l
pl
c
d
ch
di
v
i
io
n
e
a
h
e
a
n
e
r
e
e
a
t
d
a
t
a
s
s
a
s
g
and one at the bo ttom
-
,
-
,
,
.
,
.
D INI N G R O OM
PIC TURES
.
w ant to t ell the si st er s l i vi ng in the S tates wh er e we are
obli ged to u se so m u ch c anned fr u i t how to u se the pict u r es
th at are on the c ans Tom ato es and al l ki nd s of fru it work
in nic ely
If the p ap er stic ks ti ght to the c ans st eam it o v er
and it will c om e of
f easily “
the t ea k ettl e a few mi nu t es
W h en you h av e abo u t 2 5 pic tu r es get a l arge pi ec e of bl ac k
or brow n c ard bo ard from any pri nti ng O fiice cu t ou t the
h
e
pict u r es neatly and arr ange th em al oh
t
bottom of
g
the sh eet co ntr asti ng wi th t ast e and u si ng j u d gm ent in
o
u
u
n
s
o
n
n
ro
pi
n
m
k
xt
hort
t
e
a
ch
e
n
d
a
ti
l
h
a
d
e
e
n
e
s
a
t
;
g
g
u
r
e
o
s
a
n
s
e
a
a
v
pyr
mid
e
om
m
ll
tr
f
h
e
f
r
m
a
n
o
w
s
t
o
e
d
a
y
;
g
I
.
.
,
~
,
,
-
,
,
,
,
_
HOME
1 08
”
D EP A RTMEN T
i nsid e of the r u c he F u l l bo ws of the ribbo n are ti ed on each
of the h andl es The r u chi ng O f ri b bo n is sew ed aro u nd the
top of the b ask et j u st abov e the v elv et b u t h avi ng the edges
m eet The b asket wh enfi ni sh ed is a rich and t astefu l one
.
'
.
,
.
.
D R ES SIN G
Ol d
roo m
estry
O LD
FR AMES
.
mirror fr am es are painted to m atch the p ai n t in the
and th en dr ap ed wi th any pr et ty m at eri al u sed for tap
.
TH E P O R C UP INE
P IN
-
C U S HIO N
.
of the pretti est nov elti es su i ted for f air s or for gift s
for a l adi es work b ask et is a poi c u pi ne pin c u shio n O f
cou r se the m er e m entio n of the nam e will giv e a good id ea
of the app ear anc e and S h ap e of the artic l e which we are to
d escrib e To b egi n t ake a c ard bo ard and cu t two O blo ng
pi ec es which are i nt ended for the b ase and m ay b e abo u t
S ix i nch es lo ng; co v er th ese and sew th em to geth er as for a
flat pin c u shio n; th en cov er with gr een cri nkl ed sephyr to
r epr esent m o ss The S had ed z ephyr will b e the b est for the
For the pin c u shio n it self t ak e anoth er pi ec e of
p u rpo se
c ard bo ard c u tti ng it the sh ap e of a porc u pi ne with ro u nd
body and S hort t ap eri ng no se and of b row n sil k of the sam e
two pi ec es; th ese are
sh ap e O iil y an i nch l arger all aro u nd
to b e work ed with eye l ets of y ellow S ilk al l ov er exc ep t the
h ead; pu t in bl ack b eads for ey es and r epr esent the m onth
by a sm all circl e of b u tto n hol e stitch at the extr em e end
with two red do ts forjnostril s; sew the sil k ed ges ov er and
o v er alo ng the ed ge of the c ard bo ard st u ffi ng it ou t with
wool u ntil the body is firm and of a prop er sh ap e For q u ill s
O ne
’
-
-
.
,
-
.
,
,
-
,
.
-
.
-
,
,
,
,
,
-
,
-
,
-
,
.
HO M E D EPA RTM ENT
1 09
tick the pi ns i nto al l the ey el et hol es and fro m the u nd er
S ec u r e
sid e m ake sm all flat f eet with a d ar kersh ad e of S ilk
the W hol e u po n the b ase wi th a few stro ng stitch es and yo u r
porc u pi ne is co m pl et e
S
,
.
,
,
.
C REP E VA IL S
D r R ob er B
B AD
FOR
H EALTH
THE
M ori so n
.
of B alti m or e in a p u blic l ectu r e
io n th at the lo ng thic k cr ep e veil is v ery in
ex presed the O pi n
j u rio ns to the co m pl ectio n and th at B al ti m or e exc eed s oth er
citi es in the weari ng of th em The ro u gh cr ep e he is r eport
f and the poisnou s m att er is
ed to h av e said r u b s the ski n O f
t aken i nto the circ u l atio n in th at Way as w ell as c arri ed i nto
S u ch a v ail wor n for two co nsec u tiv e
the l u ngs in b r eathi ng
y ear s seldom f ail s to prod u c e evil r esu l t s S i m u l ar good s
e neck and bl ack S ilk and bl ac k cotto n good s al so
abo u t th
prod u c e b ad effect P ari s has a f eather dy er s di sease prod u c e
from the dye in which the f eath er s are dipp ed
.
.
,
,
.
,
,
’
.
.
,
,
’
.
,
.
CL EAN IN G CA RP ETS
.
C arp et s S ho u ld b e t horo u ghly b eat en on the wro ng sid e
fir st and th en on the ri ght sid e aft er which spot s m ay b e re
m o v ed by the u se O f gall or am m o ni a andw at er
,
,
.
CLAY PIP E PLAQU ES
A b eau tifu l and t asty pl aq u e m ay b e m ad e b y cov eri ng a
pl aq u e with v el vet or pl u sh and getti ng thr ee d ay pip es
p ai nt one gold one silv er and one red; cro ss one ov er the
oth er pl aci ng the red one in the c ent er tie wh er e th ey cro ss
With bl u e ribbo n f ast en to the pl aq u e
.
,
,
,
,
,
,
.
,
GL O VE S AC II ET
.
Thi s d ainty
ch et
sa
is
m ad e of r u by col or ed pl u sh
-
and
old
HO ME D EPA RTMEN T
1 10
.
T
h
u ilt ed sati n
e
u sh is 1 6 i nc hes d eep by 1 2 wid e
old
q
pl
g
and the sati n is one i nch wid er each w
ay
Em broid er the top
wit h silk appli q u e em broid ery If appli qu e embroid ery is
ith the
u sed th ey m ay b e ti nt ed wi th li q u id bro nz e appli ed w
bru sh The reinings and Fr ench k not s at the c ent er s are
work ed with bro wn silk Tu r n u p the ed ge of the li ni ng and
n u po n it with the li ni ng proj ecti ng
S lip sti tch the pl u sh do w
h alf an i nch at the ed ge P u t in an i nt erli ni ng of sti ff can
vas for a fo u nd atio n
Fold the sach et thro u gh the middl e
and if desir ed t u r n u p one cor ner for r ev er se fi ni sh wi th a
b owof ribbo n
.
,
.
.
.
.
-
.
.
,
,
.
W O M EN W H O R EA D
The p u r su anc e of
.
r egu l ar sy st em O f r eadi ng is m ore easily
pr each ed to t han pr actic ed b y b u sy wo m en Th er e is a gr eat
m any of tho se who d ecl ar e th at th ey h av e not an ho u r in the
B u t with ev en ten m i nu t es a
day th ey m ay c all th eir own
A book k ept on h and for
day som e thi ng m ay b e achi ev ed
odd mo m ents m ay b e fi ni shed in ti m e and the h ab it O f r ead
A s childr en grow
ing o nc e root ed is a stro ng poi nt gai ned
ccompli sh ed by the pr actic e of
O ld er a gr eat d eal m ay b e a
r eadi ng alo u d W h en thi s is b egu n by li ttl e childr en the
By j u di
sy st em is not apt to b e dropp ed as th ey grow old er
cio ns came the m oth er m ay m ake h er sel f the i nt el ectu al cen
ter of the f am ily
a
.
-
.
,
.
,
,
.
,
.
.
S O FA PILL O W
M at eri al s:
.
Thr ee q u art er s
of a y ard of bl ack v el v et thr ee
y ard s of h eavy cord fo u r t assel s thr ee qu arter s of a y ard of
P ai nt a wreath in Kensi ngto n on the v el v et ;
ol d gol dsati n
p ai nt the mo no gr am of the owner in w ater color s on the O l d
-
,
-
,
,
.
-
HO ME
12
D EP A RTMEN T
.
cov er the lid with cr eto nne i nsid e and ou t and
pl aiti ng of the sam e aro u nd the ed ge ; for t assel s
b req u in use z ep hyr to corr espo nd wi th the color
to nne By stu ffi ng the lid of thi s box it can
roo m and b e u sed for a seat
.
.
PA R L O R D O O R MAT
.
M at eri al s:
Pi ec e of br u ssel s Carp et thr ee q u art er s of a
y ard squ ar e: out thr ee strip s of cloth for r u ffles oneof gr een
C u t one ed ge in sm all vandvkes
one b l u e and one y ello w
or pi nk it and box pl ait or r u ffl es sew the gfeen r u ffle on
fir st al l aro u nd the pi ec e of carp et th en y ellow and th en the
bl u e l ayi ng one r u ffl e a trifl e ov er the oth er In the c enter
h
u
u
n
s
m
e
e
s
n
a
s
ee
pi
c
of
v
lv
t
po
which
o
d
i
b
t
e
e
e
e
n
e
m
a
p
g
broid er ed or transf er cr eto nne fi gu res on the pi ec e of c arp et
-
,
.
,
-
,
,
,
.
,
.
L AM B REQ U IN S
.
An el egant
l ambr eq u i n for a b edroo m m ay b e m ad e of
white O ilcloth by c u tti ng it in d eep vandu ykes or saw tooth
styl e and p ai nti ng a vi ne of b u nc h of flow er s u po n it
The
l ambr eq u i n sho u ld b e li ned with pi nk or bl u e p ap er m u sli n
The v i nes and fl ow er s i nsid e the v andy kes sho u ld b e p ai nt ed
to i m i tat e the t ap estr y sti tch wit h sh ad ed gr een and brow n
A profu sio n O f sm all tu ll t assel s of the mix ed colors u sed in
p ai nti ng T
h ad e O f w
ool or sil k are sewn on and b etw een
each vandu yke; l arge poli sh ed silv er b ead s or the whit e S hell
b ead s S ho u ld b e sew n al l aro u nd the l ambrequ i n
,
.
,
.
.
i
,
,
.
—LOTH S LIPP ER CA SE
C u t a l arge pi ec e of c ard bo ard the siz e d esir ed ; co ver it with
whit e oil c l oth on one sid e and p ap er m u sli n on the oth er ;
WHITE
OIL C
-
-
.
HO M E D EP A R TM EN T
1 13
.
then cu t O f c ard b o ard two sm al l e pi ec es for pock et s; cov er
th em with O il cl oth and p ap er m u sli n and f ast en th em to the
l arge piec e P ai nt on each of the pock et s a l arge b u nch of
n
n
a
a
r
p
a
d
r
a
p
e
l
e
a
v
e
s
p
i
t
vi
n
e
of
r
a
p
e
l
e
a
v
e
s
l
ro
d
l
e
s
a
a
a
u
n
;
g
g
g
Fi ni sh aro u nd the ed ge with a
the b ac k grou nd of the c ase
f u ll ru c hi ng of sati n rib b o n; al so aro u nd the pock ets wh er e
th ey are sew ed 0 11 to the m ai n p art O f the c ase To h ang it
o l arge br ass ri ngs at the b ack of the top
sewtw
N EED L E B O O K
-
-
,
,
.
-
-
x
.
.
,
.
.
pi ec e O f c ard b o ard abo u t ei ght i nch es lo ng and
thr ee i nch es wid e; on thi s c ard bo ard work a bord er in cro ss
stitch ; al so afi gu r e in the c ent er (b ef or e doi ng thi s the c ard
bo ard sho u ld b e do u b l ed in the m iddl e so as to fo r
m the b ac k
of the b ook ) of one of the b ack s and the word needl es on the
ot her C u t of b l u e sati n or c ashm er e a pi ec e the sam e S iz e
of the b ack ov er hand th em to get her t hi s form s the l inim g
of the boo k; for the l eav es ou t thr ee pi ec es of whi te fl annel
the sam e S iz e of the o th er pi ec es pi nk th em all aro u nd and
S ew narro w ribbo ns on to tie the
sew th em i nto the b oO k
co v er s to geth er
L ATTIC E S TITC H
Cu t a
-
-
‘
’
,
.
-
,
,
.
,
,
.
.
itch u sed in ticki ng wor k and oth er ornam ent al em
broid eri es for bord er s and for m ed O f str ai ght i nter l ac ed li nes
To work tr ac e alo ng the ed ge of the bord er two str ai ght
l i nes half an i nch ap art and in b etw een th ese li nes work the
l attic e sti tch C arry five str aight b u t sl anti ng li nes of Sil k
acro ss th ese in co ntr ary dir ectio ns with five oth er li nes i nt er
l aci ng th ese with the fi nest l aid b y p assi ng each thr ead ov er
M i ss the one
one li ne and u nd er one} li ne as th ey cro ss
A
st
.
,
.
,
.
,
.
HO ME DEPA RTMEN T
1 14
.
i ghth O f an i nch and comm enc e to throw the fi ve l i nes agai n
acro ss the sp ac e and ini ei l ace t hese as b efere m entio ned
e
.
B R O O M CA S E
b ack the sh ap e of a st ar and cov er with pl u sh
The fro nt is Of c ard bo ard su ffi ci ently l ar ge to for m a
poc ket Cov er thi s on the o u t sid e wi th pl u sh on which
so m e d esi n oas b een p ai nt ed
L i ne Insi d e wi th pl ai n sati n
g
F ast en the top and botto m of the fro nt in the fr am e wit h the
b ac k The broo m is sl ipp ed in at either S id e
C u t a bo ard
.
-
.
,
.
.
.
.
C O LLAR B ox
.
ti n box to hold co l l ar s is q u ite easily m a
d e and is a
v ery su it abl e pr esent for a gentl em an and one t hat will b e ap
r
e
i
a
e
c
t
d
T
a
e
a
h
e
u
s
e
k
com
o
oll
r
box
co
r
o
t
id
m
c
n
e
t
a
n
a
d
v
p
In r u by color ed sati n the i nsid e with p al e bl u e S il esi a or
qu i l t ed sati n O n the lid p ai nt a d esi gn in w at er color s hav
ing the pri ncip al flow er s of bl u e and w hit e
A ro u nd the sid es
u t anti q u e l ac e and fi n
k
a
s
i
h
h
d
s
O
f
h
e
box
with
il
e
e
e
t
s
t
p
g
cord corr espo ndi ng wi th the fl o wer s For the f eet and k nob s
u se gilt b ead s str u n on co ar se li nen thr ead and a ti ny b ead
g
to hold the thr ead to pl ac e
A
sa
,
.
-
-
,
.
,
.
.
,
,
.
O IL
Tak ea pi ec e of
CL O TH S PLASH} R
.
whit e O il cloth tw enty fo u r i nch es lo ng and
id e P ai nt so m e d esign on the c ent er som e
ei ght een i nch es w
d esi gn of childr en to b e pr ef err ed with motto su ch as
“
S pl ash spl ash or B e c ar efu l of the c arp et
A ri se the
“
Mak e h ast e yo u r br eakf ast is w aiti ng If any
su n is hi gh
su ch d esi gn or motto b e p ai nt ed it is not nec essary to fill
th em in b u t S imply to p ai nt the im m itation of ch ai n or ou t
-
-
.
,
”
,
,
,
,
”
”
,
,
.
HO ME D EP A R TM EN T
1 16
.
fi ni sh ed li ne the b ord er wi th sati n or sil esi a by r u nni ng the
ed ges of the poi nts to gether and t u r ni ng
which is al l the
fi ni sh the ed ge r eq u ir es P u t a l arge f u ll t assel on each of
thev and y k es
,
,
.
.
CAR D
A nov el c ard r ack
R A CK
.
co ne S el ect
a l ar ge p erf ect one sewon eith er sid e at the top a cord to
h ang it b y wi th a tassel cov eri ng wh er e the cord is att ach ed
to the co ne
O n the lo wer end of the c ard r ac k sew anoth er
t assel Then gild or v ar ni sh the co ne and wh en dry it is
r eady for u se
,
is one f ashio ned of a pi ne
.
,
,
-
.
.
,
.
NIGHT D RES S
-
CAS E
.
Mad e of tu r ki sh tow eli ng em b roid er ed in red or bl u e m ark
cotto n as the f ancy m ay dic tat e C u t the pi q u e for the
c ase thirty i nch es lo ng and ei ght een i nch es wid e and ro u nd
one end for the flo ss em broid er som e sm al l d esi gn on the
flap and on the p art th at form s the fro nt wh en fold ed ov er
and ex ec u t e the wor k in o u tli ne stitch in color s to su i t the
t ast e and ch ar ac ter of d esi gn Fold the pi q u e in the m anner
one wo u ld seal an env elop e sewu p the sid es and hem the
top and the flap Fi ni sh aro u nd the ed ge with color ed li nen
l ac e
ing
-
.
,
,
.
.
,
,
.
.
S TOVE
MATS
.
c l oth ; t ak e two pi ec es of cloth 5 x 6 i nch es
l ay a l ay er of cotto n b et ween th em and o v erhand th em to
e
c
a
n
b
e
n
a
h
e
e
t
h
r
id
e
mo
n
o
r
m
of
t
o
r
e
n
s
e
t
h
O
e
n
o
g
g
work ed and on the oth er sid e som e h u moro u s d esi gn b e ou t
l i ned ; f asten a loop on one cor ner to h ang it u p by ; fi ni sh
Th ese are m ad e of
.
w
HOM E
ro u nd
a
the edges
A
D EP A RTM EN T
wi th croc het l ac e
R A CK
Take a sm all
7
.
F OR
KEYS
.
H O O KS
AN D
.
rolli ng pin cov er it with v elv et al l ov er ex
c ept the handl es p ai nt in Keu sington som e vi ne f ast en six
‘e a
u
t
a
or sev en br ass b ooks on one sid e ; to h ang it p
y ard
of y ellow ri b b o n and tie to each handl e m aki ng a sm all bow
on each end
,
,
,
z
.
L AM B R EQ U IN
FO R
C U P B O A RD
The l am br equ i n m ay b e m ad e of
.
of cloth An
appli q u e d esi gn cu t of b l u e p erfor at ed c ard b o ard and sew n
on wi th bl u e and gold color ed sil k thr ead is v ery no veli stic
Th er e m ay al so b e a f eather sti tchi ng of red and a c hai n
Lay the p at ter n of the l am b r eq u i n
sti tc hi ng of bl u e flo ss
on the p erfor at ed c ard ho ard to get the ed ge the sam e siz e
as the cloth
W ork a st ar in each v andyk e of the l ambr equ i n
in al t er nat e color s of red and y el l ow ; fi ni sh with f all t assel s
any
ki nd
.
-
.
.
-
,
.
.
O R N AM EN TAL
B R AC KET
.
Thi s br ac ket is m ad e nic ely m ay p ass
for an obj et d art and
find a pl ac e in the m oi st el egant b o u doir s
It is 1 4 i nch es
wid e and ten i nch es wid e i ncl u di ng the fr am e The sm all
sho u ld b e m ad e wi th hi n es on so it can b e fold ed do w
n
a
t
g
pl easu r e; it is m ent to hold a sm all st atu ett e a vase of
flo wer s or any sm all knic k knack The fr am e is fitt ed u p
with J ava c anv as in sl anti ng sti tch es of old gold color ed silk
form i ng sq u ar es wh en the c anv as is thi s work ed al l o v er the
br ack et of c arv ed wood is f ast ened in the c ent er The o u t er
ed ge of the c anv as is co v er ed wit h r u by pl u sh
ov er which
wood en b ead s are sew n on with sm all white b ead s so as to
,
.
.
i
,
-
.
-
‘
,
.
,
HO M E
1 18
D EP A RTMEN T
.
for m a r ai sed fr am e The c anv as sho u ld b e pr evio u sly li ned
—
wi th sto u t c ard bo ard cov er ed on the o u t sid e with p ap er
m u sli n
.
,
.
B EDR O OM
R UG
.
c k cov er it with J av a c anv as work
in sl anti ng sti tch es of cri m so n z ephyr for m i ng sq u ar es which
m ay b e cro ssed ov er wi th roy al b l u e z ephyr to giv e m or e b ril
The ru g is fi ni sh ed with z ephyr
l iance to the gro u ndi ng
fri nge to w hich l it tl e t u ft s are add ed m ad e b y t wi sti ng
z ephyr ov er a p encil and f ast eni ng each twi ne wit h a twi st of
v ery fine m o u nti ng wir e
Tak e a com m on salt
sa
,
,
,
.
,
,
.
S P ITTO ON MAT
.
of br u ssel s c arp et the siz e of a sau c er
Th en
fl es one of red and the oth er of b l u e
cu t strip s for two r u f
H av e one ed ge of each psnked and box pl ai t al l ro u nd l ay
Thi s m at is v ery nic e
ing one r u ffle a trifl e ov er the o th er
for the slop bo wl s in the b edroo m and m ay k eep drop s fro m
the c arp et
C u t a pi ec e
.
,
.
,
,
.
.
FAN C Y W ooDB ox
Thi s wood
.
box is m ad e of a box t hr ee f eet lo ng and one
and one half f eet hi gh sam e width and havi ng a cov er m ad e
with hi nges L i ne the i nsid e with zi nc and bri ng it ov er the
ed ges of the box ro u nd the top cov er the o u tsid e with heavy
navy bl u e cloth and to fi ni sh the ed ges tac k on a narro w
mo u ldi ng The sid es and end s are or nam ent ed with a l am
b req u in of l arge v andy kes em b roid er ed in v ario u s color s of
wool W h en the embroid ery is fi ni sh ed pr ess on the wro ng
sid e t hen li ne with f ou nd atio n and fi ni sh the ed ges wit h a
-
-
,
,
.
,
,
,
.
,
.
,
,
,
HO M E
1 20
D EP A R TMENT
.
bl u e sati n u po n which so m e d esi gn is p ai nt ed in w at er color s
B li nd stitc h the two pi ec es to gether l eavi ng the gr een f elt
abo u t one h alf i nc h wid er al l aro u nd th an the b l u e sati n;
ty b owof ri b bo n on each cor ner of the bl u e
fi ni sh with a d ai n
sati n
HAN DKER C H :EE S A C H ET
.
.
-
.
.
r equ ir es a b ox six i nch es sq u ar e and two i nc hes
hi gh L i ne the i nsid e with pi nk sati n q u ill ed on the sid es;
the o u t sid e is cov er ed with pi nk v elv et and em broid er ed ; the
l eav es are o u tli ned in st em stit ch with r esed a and y ello w
cr ew el t hen fill ed in sati n stitch wi th wool of a d ar ker shad e;
A sm all flow er is ou tli ned in
the v ei ns are in st em sti tc h
r u by cr ewel and fill ed in sati n sti tc h and poi nt R u sse with a
d ark er sh ad e The o u ter p etal s are li ght bl u e the c ent er of
d ark er b l u e The top is cov er ed and em b roid er ed to corr es
po nd with the sid es Fi ni sh aro u nd the bottom and aro u nd
the ed ges of the lid with a f u ll pl aiti ng of pi nk sati n ri b bo n
Thi s sach et
.
,
.
,
.
,
.
.
.
EM B R O ID ER Y
AN D
PAIN TIN G S CR AP B O O K
.
book will answer for thi s p u rpo se; t ak e ou t al l the
p ai nt in w ater color s
eav es co v er the b ack with bl u e sati n
hi nges in im m itation cro ss stitch and in the m iddl e of the
For l eav es p ai nt on al l ki nd s of
u pp er sid e a mo no gr am
m atei ial and in al l the di ffer ent m ethod s of p ainti ng al so
em broid er in Kensi ngto n B ri er stitch H erri ng bo ne Fr ench
k not etc on v ario u s ki nd s of cloth Thi s m ak es a v ery neat
sampl e c ase for showi ng yo u r own h andiwor k
Any old
,
,
,
.
,
,
-
-
,
.
,
,
,
.
,
.
D O O R B RIC K
.
Tak e
a
commo n brick co v er it with cloth ; pl ait
,
a
p u ff
at the
HO ME DEP A R TM ENT
121
.
botto m of the b ri ck and fi ni sh with a c ord ; th en pl ac e a l ay
f up loo sely
er of c u rl ed h air ro u nd the b ric k and dr aw the p u f
ov er it and f asten arou z d the top of the brick th en fi ni sh the
it h fri nge or l ace and ov er th at sewcord F astent he
ed gew
Cov er for the top on thr ee sid es th en pu t In the hai r to su it
f anc y Ta k the r em ai ni ng sid e of m ateri al do wn and sew
on cord
The c ent er of the top is or nam ented with a tidy of
J av a c anv ass ed ged wi th l ac e or a pi ec e of the sam e m ateri al
the bric k is cov er ed with em broid er ed in color s
,
’
,
i
,
.
,
,
x
.
-
,
.
,
.
,
L A M P S HA D E
.
Tak e a sheet
of c ol or ed ti ssu e p ap er m ar k ou t so m e de
si gn oh it and t hen with a sh ar p p air of sci sso r
s cu t aw
ay all
the o u tli nes so th at when the l am p is li gh ted the effect pro
du ced is th at of a pict u r ed sc ene
Fi ni sh aro u nd the tO p
and bottom w
it h a row of p ap er flow er s
,
,
.
,
.
S H A S IN G
'
CA S E
.
Thi s d ai nty
littl e articl e is m ad e b y t aki ng two pi ec es of
c ard bo ard cu t nearly sq u ar e co ver ed on the o u tsid e wi th
cr u sh ed p ap er and li ned with any co ntr asti ng col or fill ed
with fan
cy color ed p ap er s which can b e p u ll ed ou t for u se as
th ey are w anted th en fill ed agai n; a h and l e of pl ai ted p ap e
f ast ened at the top with m u cil age; for m row s of fri nge at the
bot to m flo wer s on the o u t sid e
-
,
,
,
,
,
.
D EC O R ATED
FAN S
.
H and so m e f ans are m ad e b y cov eri ng J ap anese fans al l
ov er wi th p ap er fri nge wi th b ow s of ri b bo n or b u nch es of
fl ow er s pl ac ed in the c enter The b ac k is cov er ed wi th pl ai n
sti f
f p ap er of the sam e S h ad e or whi te cov er ed with ti ssu e
.
.
,
'
,
HO ME D EP A RTMENT
1 22
.
r of
a
e
p
p
the
color of
the fan pu t to geth er W i th
,
SITTIN G
-
R OO
m u ci l age
.
M B ASKET
.
th an a b ask et of flow
ers; the b ask et it sel f sho u ld b e of d ar k color ed p ap er
and
m ad e wi tho u t any botto m si m ply wi th a wir e ri ng the p ap er
b ei ng pl ac ed in fold s; the fl ow er s are th en pl ac ed in the b as
ket The handl e is m ad e of wir ecov er ed wi th p ap er ; aro u nd
the h andl e twi n
e so m e climbi ng fl ow er s su ch as mor ni ng
fl
e
s
ow
ering b eans etc
If cov er ed with a gl ass sh ad e
lori
g
one can scarel y di sti ngu i sh th em fro m wax
N othi ng is mor e attr activ e in a room
-
,
,
,
.
-
,
.
,
.
B ox S
Tak e a p
’
s
J B ES Y CAP S
.
cl oth the siz e of the boy s h ead and abou t
sev en i nch es wid e; b l i nd sti tch a hem on the ri ght sid e; gath er
the top; sewthe tw
o end s to geth er m aki ng the scam in the
b ac k; dr awthe top to geth er and pl ac e a b u tto n on it; m ake or
A brow n
b u y a lo ng t assel and f asten it on wi th the b ottom
j er sey with gol d cnrd and tassel aro u nd the ed ge for ms a
pr etty co m
bi natio n
'
ece of
’
.
.
.
WA STE B A SKET
.
Proc u r e a commo n scr ap b ask et li ne it with S il esi a The
b ask et is co v er ed wi th pu fiings of pi nk sati n and t ab s of navy
bl u e v el vet ed ged with narrow antiq u e l ac e The tab s are
two and one h al f i nch es wid e and t hr ee lo ng poi nt ed at one
end
S o m e d esi gn sho u ld b e work ed on each tab in sati n
ch ai n andfeath er stitch and in poi nt r u sse A h eavy fancy
co rd i s arr anged in l oops aro u nd the b ask et and fi ni sh ed
wi th a l arg sati n b ow
.
,
'
.
,
-
,
.
,
.
'
e
.
HO M E D EP A RTM EN T
1 24
ty two
ll o nes b ottl e green cloth gar net vel vet sp angl es
Gild the b ask et aro u nd the
and a bot tl e of gil t and b r u sh es
F asten a strip of
ed ges the h andl es and the entir e i nsid e
the b ottl e T een clo th acro ss the S id es and ov er that m ake a
vandyk e of the ar net v elv et and S p an l e it thickly
T
h
e
g
g
t assel s can b e m ad e of wo rst ed ith a fewstrand s of S i l k on
the o u t sid e and w ou ld look wel l if a few color s wer e mix ed
Th ese b asket s can b e had at any l arge b asket ho u se and are
c all ed fi re wood b askets Mo st of the ho u ses in thi s co u ntry
b u r n wood and thi s f ancy li ttl e articl e will b e fo u nd v ery
u sef u l as w ell as or nam ent al
-
sm a
,
,
,
.
.
,
0
,
w
,
.
‘
.
,
,
-
.
.
B UR EAU S CAR E
.
Thi s sc arf is m ade of
f el t or c anto n fl annel ; acro ss the end s
i gh t
are color ed v el v ets and br aid s l aid in p oi nt s and str a
b and s To bri gh ten the whol e feather and cat sti tch the
braid and v elv et wi th v ario u s color s of fl oss Fi ni sh the
end s wi th d eep antiq u e l ac e and wor
k so m e of the h eavy
S pot s in the l ac e w
i th fl oss and on each of the poi nts h ang
differ ent color ed t assel s O r anoth er v ery pr etty way i s to
u
a
h
a
a
n
d
t
a
s
e
h
e
s
bro
d
trip
of
v
lv
t
cro
c
of
c
rf
e
e
a
s
e
n
d
t
a
s
p
U po n thi s sewa b and of sati n with a co nv entio nal d esi gn ih
kid appliq u e and ti nsel co u chi ng or fl o ss and gold thread our
broid ery A h eavy co u ch ing co vers the seam s
'
.
,
.
,
,
'
.
.
.
.
C HAIR C US HIO N
.
t ff wu b f eath er s or c u rl ed
h air; cov er with a f ancy cov er m ade af ter the old l og c abi n
styl e
A thic k twi sted cord si l k t assel s and a p u ffi ng com
p l etes the ed ge of the c u shio n This sty l e of wor k is v ery
ol d b u t nev er the l ess it is v ery ef
fecti v e and can b e work ed
Make a c ase the d esir ed S iz e
,
.
.
s u
,
.
,
,
H0 ME
by
D EP A RTMEN T
1 25
.
pr actic ed h and
an u n
.
F REN C H KN O T EM B R O ID ER Y
.
,
Fr ench k not is for m ed by bri ngi ng the needl e u p
thro u gh the m ateri al wi ndi ng the sil k or thr ead aro u nd the
m
h
i
n
t
e
s
a
e
a
n
dl
two
or
hr
ti
p
tti
it
b
ck
n
u
ee
m
e
s
a
d
t
e
e
ne
g
pl ac e it c am e u p b ei ng Car efu l not to tangl e the thr ead as it
p asses thro u gh
The
,
,
,
.
F O L D IN G S CR EEN S
.
Folding scr eens are v ery u sef u l as wel l as ornam ent al and
First h av e a pl ai n fr am e m ad e at a
can b e easily m ad
c arp ent er shop af ter yo u r own dir ectio n Tho se h avi ng thr ee
p anel s are p erh ap s m or e u sef u l th an t ho se h avi ng two
Th ey can b e m ad e of v ario u s m ateri al s fro m m u sli n to the
el abor ate embroid er ed o nes so com m o n in f ashio nabl e dr aw
ing room s
A v ery effectiv e one m ay b e m ad e by m aki ng
each p anel differ ently ; for i nst anc e co v er one with Tu rki sh
tow el i ng ano th er wi th co ar se m u sli n nail ed ti ghtly dow n
each S id e and a strip of gar net p l u sh or v el v et t u r ned o v
er
the wood en edges and tac ked ro u nd to form the bi ndi ng; for
the p anel u se the u nb l each ed m u sli n u po n whic h embroid er
a d esi gn of one or tw
o lo ng st al ked ox ey ed d ai ses wi th a
few l eav es and bl ad es of gr ass and sev er al rich h u ed b u tt er
fli es O n anoth e
r co v er with strip ed b ed ticki ng di v id e it
into sq u ar es and oblo ngs by li nes of bri er stitch or h erri ng
bo ne in chi na bl u e cr ew el l eav i ng the c entral di v i sio n l arger
than the r est In each of the irr egu l ar di v i sio ns th u s oh
tained work with cr ew el in two S h ad es of bl u e p oi nt ed with
sti tch es of fil osdl e
e
i
n
om
tric
l
p
tt
r
to
mi
n
u
t
e
e
a
e
n
s
n
o
t
a
g
,
e.
,
.
‘
,
.
,
-
.
,
,
,
,
-
,
,
-
.
,
,
,
.
,
,
,
HO ME
1 96
D EP A R TMEN T
"
d et ail If d esir ed thi s patter n m ay b e wor ked with appliq u e
It add s v ery m u c h to fi ni sh
cu t from d ar k color ed li nen
the top of the scr een with gild ed b all s; these can b e pu r
The scr een ab ov e m entio ned
ch ased at al m o st any toy sho p
is b u t a si m pl e one yet it add s to o ne s ch amb er and one
has littl e i dea u nl ess th ey h av e u sed th em how v ery conven
For ho m e ev ery day u se thi s simpl e one is
ient th ey are
pr etty
.
.
.
’
,
,
,
,
.
.
A C ON VENIEN T L ETTER CA R RIER
.
These are v ery
co nv eni ent to c arry l etter s to and from the
po st offic e and are m ad e of l eath er or any oth er m ateri al m ay
b e u sed
Tak e a l arge siz ed env elop e cu t ou t a pi ec e of red
l eath er l arge eno u gh to m ak e a c ase for it and l eav e a flap
lik e the env el op e; em broid er som eth ng pr e tty o n the b ac k of
and work a
I pr ef er the nam e of the ow ner b e
the c ase
bord er aro u nd the edges L i ne with sil k or m eri no ; pu t a
f u ll r u chi ng of l eath er ar ou nd the ed ges U se a h and som e
cord and t assel s to corr espo nd wi th color s u ed in the c ase to
A noth er pr etty way to m ak e the h andl es
m ak e the h andl es
is to cov er a sm all pi ec e of rop e wi th l eath er sho t with S i lv er
.
,
,
t
s
.
,
‘
.
.
s
.
.
,
C HIL D R EN S B IB S
’
.
Chi ldr ens bib s are are m ad e of Tu rki sh tow eli ng Th ese
are cu t ou t to fi t the nec k and the ed ge is or nam ented wi th
a fril o
f li nen l ac e
’
.
,
.
FAN C Y P ENWIP ER
A pr et ty sm al l penwiper is m ad e of two two i nch and a
h alf squar es of c el l u loid for co v ers with two or thr ee l eav es
of C hamoi s O n one co ver is p ai nted a br anch of wi l d ro se
.
'
’
-
-
-
,
,
.
-
»
- A
HO ME D EPA RTM EN T
1 28
.
F ast en the starto the c u shio n in each poi nt with a l arge b ead
D raw the cord aro u nd
and fi ni sh each cor ner with a t assel
the c u shio n fir m ly and tie in a k not l eavi ng a loop in the cen
ter to lif t it
.
,
HAI R
The fo u nd atio n
is
-
VER
R EC EI
.
m all l ard p ail The p ail is cov er ed
with p erforat ed c ard bo ar d with the word h air r ec eiv er
wor ked on it D r awthe c ard bo ard tightly ov er the p ail fir st
t u rni ng in the ed ges; the tO p is m ad e of sati n and drawn u p
i th cord and t assel ; the h andl e is cov er ed on b oth sid es wi th
w
the c ard bo ard and bo u nd or b u tto n hol e stitch ed to geth er
até
the ed ges; fi ni sh on each sid e of h andl e wi th howof ribbo n
a
s
.
-
-
,
.
-
.
,
-
-
,
.
EM BR OID ER Y
R IN G S
.
Thi s stitch is m ii ch u sed in
cotto n embroid ery ; it is fir st
ru n ro u nd and th en cu t ou t wi th a p air of sci ssor s
a sm al l
m ar gi n b ei ng l ef t to t u r n b ack wher e it S ho u ld b e neatly
b u tto n hol e stitch ed
,
-
.
BOY S
’
M AR Q U ERITE
CAP S
.
To m ake a cap
for a boy fo u r y ears old you will r eq u ir e
t wenty i nch es of gr ay cloth one h alf y ard in width and one
y ard of gr ay cord and a d ar ker t assel ; m ake sam e as the j erl
Thi s is t aken u p and l aid
sey cap if
ntil you co m e to the top
in a trippl e box pl ai t and bro u ght ov er and f ast en to one sid e;
next t ake the cord and tri m the top bri ngi ng it ov er the pl ait
and f ast en at the sid e and th en add the t assel
-
,
.
-
.
S ATIN S TITCH EMB R OID ERY
The sati n stitch
is u sed in worki ng the
.
l eav es
and
flo wer s
HO M E DEP A RTM EN T
1 29
.
k ind s
O f ewl
p atter n sho u ld fir st
h
l
t en
r sew
n
i ng i n a f w threads in lo ng
b e ru n
loo se sti tch es l ength wi se of the l eaf the sti tc hes are sewed in
L
osel y sid e b y sid e in a sl anti ng and co ntr ary dir ec tio n fol
O
carefu iiv the d efi ni ng li ne of the pat tern
in al l
o
e
v
z
o der ;
t am p
t l~e
'
v
‘
a
s te
f
,
d
s
_
3
.
e
,
,
l
-
,
f
.
.
B O O K M AR K
.
of c ardbo ard and cov er one sid e with silk
P aint flow er s and bir d in go l d and o ther color s on the s k
T a sati n ribbo n thro u gh hol e at one end
i
W 0 1 1: the in
ti Ison the c ardbo ard S i d e
M ake the m ark er
.
s
.
a
.
.
W A ST J
-
Take any ordi nary
cr ap
PAP ER B AS KET
.
wi ne col
or ed co tto n flannel throu gh the S pli ts A ro u nd the top m ak e
a v al anc e of gar net pl u sh cu t in vandy kes and pi nk t hese
t hen stu d it wi th b ead s A dd to eac h poi nt a t assel of c anary
colo ed woo l L i ne the b a ket thro u gho u t wi th sil esi a and
t ip s
cm
f the sam e two i nc hes W i de; no tc h b o th ed ges
pl ai t in fu ll box pl ai t and sec u r e fir m ly aro u nd the top of the
b asket i nsid e
s
b asket a nd ru n
str ip e s of
‘
.
,
,
,
.
s
.
.
s r
,
O
.
.
H ER RIN G B O N E STITC H EMB RO ID ERY
.
H erri ng b o ne stitc h is m ad e b y sewi ng b ack ward s
ternati ng loo se loop s of b u do n ho l e stitc h
and al l
.
B A B Y B A S KET
.
The m at eri al
r equ ired for cov eri ng one of th ese b ask et s
is thr ee y ard s of l ght b l u e sil k two y ard s of dot ted S wi ss
and tw elv e y ard s of ti tti ng 0 1 narr ow l ac e for ed gi ng the
,
'
,
HO ME D EP A RTMENT
1 30
.
fl u ted b ord er The b asket sho u ld b e fir st li ned with
color ed m at eri al and after ward s wi th the whit e m u sli n
the
'
.
.
B ATH
R O OM
PIC TUR E F R AM E
.
For the fo u nd atio n u se a stiff piec e of c ardbo ard
The
i h b row n gl az ed p ap er
and
who l e is fir st neatly cov er ed “
af terw ard or nam ented w ith li ttl e ch ps and p iec es of wood of
v ario u s siz es and sh ap es wh ich can b e co l ected at any car
p enter e shO p ; or they are m or e to b e pr ef err ed if fro m the
c ab i net shop G l u e th em on sec u r el y The thi n chi p sho u ld
W h en the
for m the bord er ; the h eav er pi ec es the c ent er
chip work is fi ni sh ed the b ack nm v b cov er ed with a pi ec e
of clo th W h en fi ni sh ed b r u sh ov er wi th a good C op al var
I n o rd er to enliv en it a few or the chip s m ay b e
ni sh
to u ch ed with gold and silv er l eaf
.
t
,
i
‘
»
’
.
.
.
e
,
.
,
,
.
.
KEN SIN G TO N S TIT
(
The stitch
H
EMB R OID ER Y
.
o u tli ne stitch ; th ey
sho u ld b e ev enly l ai d and do v et ail ed one I n o ano th er ; the
o u tli ne of the design sho u ld b e eaz efu l l v tol l owel b u t the
i nterior of the l eaf orp etal fill ed i n accordi ng to the sh ap e
The stalk s of the fl o wer s sho u ld b e wor ked in st em u tch
is taken the
sam e
as the
t
‘
.
.
.
,
D IN NIN G R O O M
Thi s
C R UM B CL O TH
.
.
m ad e t aki ng a l ar ge u nbl each ed s heet and em b roid
O r tr eat it in a sim
eri ng it in app Iq u e cu t from red li nen
il r f ashio n and work p u ppi es and r agged robi ns in geom et
ric al s u ar es El m k cotto n m ty b e u sed for the v ei ni ng
O u tli ne
and co ar se l i nen fri nge sewed aro u nd the ed g e
Wor k is the mo st S i mp l e m ethod of arri v i ng at an effect in
is
.
u
,
(
,
.
,
.
HO ME DEP A R Tw NT
‘
13
1
w
d ar ned stitc h i th bro wn y ellow and p al e red fil osell es
B elo wis a sm al l er b ord er of d eep I ed pl u sh wi th a h eavy
fri nge of pi nk A q u a e a e
er m ay b e m ad e o f d o u bl e
d r; the b ord er has a
Wid th c anto n fl nnel of a d e ) W h e
strip e of heav y cr eto nne ab o u t six i nch es wid e set f u lly six
i nc hes fro m the edge of the cl oth The gro u nd was li ght
b l u e cov er ed with spr ays of flow er s
The cr eto nne was sim
t
l
n
h
e
o
n
bli
d
s
i
t
c
d
f
cy
i
c
wo
u
ld
h
v
e
e
tr
ct
e
d
a
a
n
s
t
h
a
d
a
t
;
py
r ath er than add ed effec iv eness
A tr age was m ad e by
id th s two
sl ashi ng the ed ge of the fl annel in q u art er i nch w
i nch e d eep A m antle l am br eq u i n m ay b e m ake by u si ng
S i m il ar b and s of cr eto nne on a fou ndaho n of J av a c anv as ap
pli ed by f ancy stitch es in fil oset tes O s v ral color s
,
.
,
s
.
r
s
o
t
"
u z
‘
e
e
.
.
.
t
i
,
.
i
w
S TITC H
i
e
I
EM BR O
.
DER
Y
.
i tc h is m ade by windi ng the thr ead ov er the
needl e a nu mb er of ti m es or as m any tim es as the sp ac e to
b e fill ed will r eq u ir e
N o r u nni ng ou t is nec essary for thi s
sti tch b u t a traci ng o nly
R ailw ay
st
’
,
.
.
,
P OC KET
C u t two
P IN
C USHIO N
.
pi ec es of c ard b o ard any d esired sh ap e th en take
two pi ec es of v elv et and p ai nt a spray of flow ers in each cor
ner; thenmou nd the ed ge l ay a fi ne gold thr ead and cat
stitch ov er it with so m e bri ght co l or and sc at ter ti ny fl ow er s
in the c enter
the v elv et ti ghtly ov er the c a
rd bo ard
and stick the pi ns in
and o v erh and the ed ges to geth er
nic ely
-
,
,
,
-
.
,
.
C HILD S B ALL
’
T
hi
s
m ay b e m ad e by
.
m aki ng a b al l
Of
r ags
the
r equ ir ed
HO ME D EPA RTMEN T
1 33
.
i
cov er i ng it wi th bri ght pi ec es of cr eto nne or by
croch eti ng a cov er of so m e f ancy stitch u si ng fir st red wool
then y
ello w th en u si ng bl u e t l l the work is l arg e eno u gh to
cov er om h alf of the b al l the m ak e one red row dr aw the
work ov er the b al l and work the oth er h alf to corr espo nd
wi th the first half d ecr easing at r egu l ar i nt erval s A p at ter n
of bri ght flo wer s work ed W i th wor st ed ro u nd the c ent er
add s gr eatly to the b all s attr ac tio n to a chil d
s z e and
,
,
,
.
r
,
,
,
.
,
,
’
.
C H AIR C U S H IO N
.
Thi s m ay b e m ad e
of O dd bits of sil k cu t in di am o nd
S h ap e
S il k cord fi ni sh es the ed ge and a tassel on each
poi nt A b u tton is dr aw n d ow n thro u gh the c ent er and
f ast ened fir m ly C u rl ed h air is h e m o st d esir abl e fll l ing for
the c u shio n
The di am o nd p att er n is fi ve i nch es lo ng and
two a a l l If l
,
.
,
.
t
.
.
id
ol l
-
kL
U LJ
LJ
l
;
b
‘
I)
O Y LEY s
.
Ho u sek eep ers il l fi nd som ethi ng very p easi ng in the l i e
of drap ery hv m aking d o l ey s of li nen c ra h winging the
ed ge and w
orki i rso m e co nv entio nal d esi n in the c ent er
g
b u t th ese are al l do ne in brow n ti nt s sc arcely v ari ed by
o th er color s and in the fi nest of si l k
S til l oth er s h av e
J ap anese and Chi nese pott ery d esi gns do ne in the l ightests
bl u es r ed s and oliv e gr eens
'
B
~
'
i
s
.
'
,
,
,
.
,
.
DRES S
F OR
FL OWER
P OT
.
y ell ow flo ss Bl ack b l u e and
or ange flannel s C u t a pi ec e of c ard bo ard the sh ap e of the
fl ow er pot; sewit to geth er and m ake af u l l p u ff ofthe bl ac k
Mat eri al :
Gr een
,
red and
.
-
.
,
,
HO ME D EP A R TM ENT
1 34
.
fl annel on the o u tsid e Then ou t fo u r di am o nd shap ed
pi ec es of the or ange fl annel and no tc h the ed ges or b etter
In the c enter of eac h di am o nd ap
still hav e th em pi nk ed
pli q u e sm al l p ieces of the bl u e fl annel feath er sti tchi ng wi th
the fle
W hen al l the pi ec es are fi nished fasten t hem on
sses
the o u t sid e of the cover at the top allo wi ng the p oi nt s j u st
to r eac h the b ot to m o u tsid e Thi s d esi gn m ay al so b e u sed
for cov er s for toil et bo ttl es
.
,
,
.
,
.
,
,
|
.
.
EY EL ET H O L ES EMB R OID ER Y
The p att er n b e it
or hol e is fir st ru n ro u nd th en
the m at eri al after b ei ng sl ash ed with a p air of poi nt ed sci s
sor s or pi erc ed w
i th a stil etto is tu r ned b ack and sewed
neatl y and fir m ly ov er and ov er
,
l
.
a eaf
,
,
,
,
,
.
M O N O G R AM S
.
For m arki ng handk erc hi ef s m ake a hal f m oo n h or se sh oe
or circl e and pl ac e the l etter s i n the c enter
,
,
.
,
C HILD R EN
’
S
LEGGIN G
F’
,
v ery pr etty m ad e of S trip ed J er sey cloth
sew
ed on the o u t sid e
Are
,
and
b u tto ns
.
HEM
STITC H EMB R OID ER Y
A few threads are fir st
‘
dr aw n
of
ou t
.
t ri l
fo u r or
the m a e a
itch ed and with the needl e thr ee
thr ead s are t ak en u p and the sti tch c au ght in the hem
hem
-
st
,
.
,
,
,
B AB Y
A v ery
neat
bl u e m u sli n
.
to b e
m or e
.
CO MF O R TA B L E
.
c om fort m ay b e m ad e for b ab y of d ar k color ed
with a wid e bold d esi gn tr ac ed al l ro u nd for
,
HO M E
1 36
D EPA RTMEN T
.
c ardbo ard cov er ed with j av a c anv ass and work ed
Thi s
in cro ss stitch can b e su b m i tted for the silv er p ap er
can al so b e u sed for c arryi ng f ancy work and m at eri al s
If pr ef err ed
,
-
.
D O U B L E C H AIN
D oubl e c hai n stitch
S TITCH EM B R O I DER
Y
.
do ne m u ch the sam e as the S i ngl e
ch ai n stitch ex c ep t that the needl e is p u t i n f u rt I er
the
l ef t and twi st ed a littl e as it p asses thro i gh
is
Lu
,
.
,
TIS S U E P
\ P ER
D R ES S ES
Are a v ery gr eat su cc ess; They can b e ei th er al l
j u st tri m m ed in p ap er O f co u r se these dr esses are
p ap er or
o nl y or
The pr etty dr esses tnat can b e m ad e of ti ssu e
the b all roo m
pap er s are f am ili ar to ev ery one who loo ks i nto a f ashio n stor e
and a litt l e neat ness in the tri m m i ng a li ttl e taste in the se
l ectio n O f color s will m ak e a tissu e pap er dr ess a m anu el O f
pr etti ness
.
.
,
,
.
P IAN O C O V ER
.
For the m at eri al of the c ov er u se o l iv e gr een v elv et een
and for the bord er h av e a d esi gn of blo sso m s or d eep y ello w
su nflow er s
O r anoth er d esi gnis to h av e the cov er of O l d
u m m in
old
f
l
ork
with
or
e
o
u
s
ly
color
e
d
h
bird
s
n
d
a
d
e
t
w
e
g
g
g
g
t al l gr asses
.
.
-
,
BO OT
P IN
C USHIO N
.
Dm al l
chi na boot s are sol d in the toy shop s al l r eady to re
In thi s one
ceive the c u shio ns th at are to m ak e them u sef u l
the b oot portio n is of O l d gold sati n and the c u shio n is in
h ar
mo ny Gold cord s are pretil y arr anged ab ou t the top and
the tinv t assel s th at fi ni sh th em seem a wee to u ch of
.
,
.
HO ME
D EP A RTMEN T
‘
The c u shio n sho u ld b e
firmly
li ttl e b oot is to b e giv en to a b ach elo r the
forget to h av e it f u ll of pi ns
croq u etry
.
1 37
.
t
d andif the
send er sho u ld not
fe
s uf
,
.
U MB R ELLA
AND
CA N E H O LD ER
Thi s r ec ept ac l e tor c anes au l
of willow
and m ay b e p u rc hasedr eady for the tri m m i ngs at any wi l lo w
war e est abli sh m ent R ibbo n Is ru n in and ou t t hro u gh the
op en wor k l ef t b et ween the solid f ancy work and Is as wid e as
the sp ac e c all s for ; the end s are ti ed in l arge so t b o ws d1 1 on
The rib b on m ay b e of
ally aC I oss the r nt of the hol deI
som eti m es thr ee differ ent
any color and v ari ety pr ef err ed
o sh ad es
sh ad es of rib b o n are elfestivel y u sed; agai n o nly tw
ly one color is seen so o nes
are sel ec ted and of tentim es o n
t aste can b e ex erci sed in prod u ci ng a v ery ori gi nal co m bi na
tio n
u
m br el
.
‘
.
as
is m ad e
.
< »
.
,
’
’
,
,
.
EMB O S S ED TO P
FO R
A L AMP
O R N AM EN T
.
st en a sm all pi ece of w
Fa
i re in the end O f the top to f asten
the top o nto the I nn th en cov er the top wit h silv er fO
il and
gi ld the peg and the or nam ent is c om pl et ed
.
PA P ER
R EC EIV ER
.
Th is r ec eiv er is
m ad e b y cov er i ng two thr ee C O I nered
pi ec es of c ard bo ard wi thp al e bl u e sati n U po nthe fro nt i s
a hal f wr eath cl u ster of appli q u e ro ses whic h is pu t on in
p erfect sm ooth ness H eavy cr im so n S il k cOI dS are f astened
f ro mcor ner to cor ne whil e the poc ket is su ppended b y
cri mso n sati n rob b ons whi ch star ti ng fro m diflei ent poi nt s
"
y loop s F O I a 1 0 0 m
d fo r
m m an
al l m eet at the c ent er an
.
.
'
'
,
HO ME D EP A RTMEN T
1 38
.
f u r ni shed in p al e bl u e or cri m so n thi s poc ket is ve ry b scom
In arr angi ng the pock et the color s u sed for the d ecor a
ing
tio n shou ld b e in p erf ect h ar m ony
-
.
.
TA B L E
C O VER
For a sq u ar e or oblo ng t ab l e thi s is a h and som e and el ab
or ate l oo ki ng cov er The m at eri al is cl oth of di m ensio ns to
h ang gr ac ef u lly d eep at al l sid es of the t abl e A wid e
b and of v elv et is arr anged a li ttl e ab ove t n edges and fast
ened dow n at its edges wi th f ancy stitch es do ne wi th con
trasting sil s
It is al so richly em broid er ed near the top and
botto m wi th si m p l e sti tch es whic h onl y r eq u ire car e in pro
du cing a v ery el ab or ate and pr etty effect
.
.
e
’
’
,
.
L AC E L AM P SHA D E
.
d ev elopm ent of thi s d ai nty and b eau tif u l pi ec e O f
work S p ani sh l ac e IS u sed the color b ei ng chi ef ly ro se red
The l ac e is m o u nted on ro se col or ed t arl at anprO per]y shap ed
i ni sh ed for a
and is in thr ee row s the u pp er row b ei ng f
h eadi ng and h avi ng narro wri b bo n ru n thro u gh it The re
su l t is v ery d ai nty
A ny co l or p referr edm ay b e cho sen and
of ten a row of heading for the ribbo n is add ed to the u pp er
ru ffl e
I n the
-
,
.
,
,
.
,
.
.
FANCY W O RK SrAN D
.
t
e
e
a
e
o
s
itiv
e
l
y
m
a
s
c
u
li
iv
e
n
to
t
h
i
s
litt
l
bl
n
a
i
r
m
a
b
e
p
g
y
b ec au se it is evid ent th at som ebody s bro th er has b eenrobb ed
of his f el t hat and t hen c aj ol ed i nto givi ng u p th ree O f his
w alki ng stic ks The o u ter sid e of the hat is co v er ed wi th
strip s of m any co l or ed ribbo n arranged in r ai nbow f ashio n
The i nsid e and brim are l i ned wi th p al e b l u e sati n A tripod
A
’
.
.
.
HO ME D EP A RTMEN T
1 40
.
c ro wn is to h ave the wor neith er cap
b it and j u d gm ent will h av e to b e ex er
o si ngl e croch et s in one sti tch
cised in introdu cm g the tw
Croch et v ery
as no r u l e can b e to low ed in thi s m att er
ti gh tly and ev enly and do not wid en r egu l arly at c ert ai n
pl ac es for thi s will spoi l the circ u l ar shap e needf u l
Fo rty
row s are nec essary to co m pl ete the cro wn The p ar t for the
r wn S tar t
si de and bri m is u rd s sep ar at ely from the
with a c hai n of as m any S titc hes as th ere are in the l ast row
of the crow n and j oi n the end s of the ch ai n; th en m ake a
In the seco nd row m ak e as
si ngl e croch et in each ch ai n
m any sti tch es as in the seco nd row fronr the l ast in the
crow n skip pi ng a sti tch wh en nec essary to ob tai n the ri gh t
nu mb er ; each su cc eedi ng row sho u ld al so c o ntai n o nl y t he
nu m b er of stitch es as the corr espo ndi ng row in the
sam
W he
n correc tly m ad e
crow n u nti l tw enty ro ws are m ad e
thi s portio n will b e perfectl v smoo th wh en l aid u po n the
The tw enty first row is m ad e
ou t er p art of the cro wn
witho u t wi deni ng or n arro wing and seven o th r row s are
need ed for the b r i m and to co m pl et e the cap
In m a ing
th ese l ast sev en ro ws wid en a li ttl e on eac h ro w only eno u gh
ho wev er to m ak e a b and th at will fi t the head of the p erso n
’
th at is to w ear the cap WVli en the l ast row is m ade fi ni sh
h
O If sec u r e y and neatly
t
en pl ac e thi s por tio n on the
l
cro wn wi th the ri gh t sid es to geth er ; wi th a pi ec e of the
wor sted croch et th em to geth er by lif ti ng the cor r espo ndi ng
sti tch es in the two p ar ts and m aki ng h alf sti tch es
The
cap is t hen com pl e t ed and r eady for the po m po n, whic h
S ho u ld b e sew ed on wi th stro n thr ead at the c enter of the
g
cro wn
fu rther pro gr ess of
fl e the l east
nor r u f
the
\
,
,
.
-
“
.
,
.
c
i
o
.
,
.
,
e
.
,
.
-
e
t
.
,
,
,
.
,
.
.
HO ME D EP A RTMENT
MATC H R EC EIVER
Thi s r ec ei v er has two divi sio ns;
.
pp er divi sio n b ei ng
and the low er one for u nused
u sed for b u r nt m atch es
m atc hes The fo u nd atio n is c ard b o ard cov er ed on the ou t
side
with v elv et or pl u sh and on the i nsid e wi th S u r ah pu t
A tin box is pl ac ed in each co m p art m ent
in sli gh tly f u ll
F ancy sti tch es do ne wi th sil k or
b u t sho u ld not b e vi si b l e
flo ss d ecor ate the ed ges of each co m p a
r tm ent a v ari ety b ei ng
“
”
u sed
The word Match es is embroid er ed wi th ti nsel on
A strap of ri b b o n j oi ns the two
the l ower com part m ent
p ar ts at the end and o v er each end of each strap is pl ac ed a
how of ri b b o n hav1 ng lo ng 1 0 0 ps and end s R ibbo ns ext end
in
h
n
a
r
e
u
s
e
e
from
e
bow
U
pp
r
co
m
p
r
m
t
d
to
e
a
t
t
s
n
t
h
e
o
g
su sp end the r ec ei v er
b ei ng ti ed in a bow at the poi nt of
su sp ensio n
The r ec ep tacl e is exc eedi ngly d ai nty and the
color s m ateri al s and stitch es will d ep end alto geth er on ih
divid u al t ast e
the
u
,
-
.
'
,
,
.
,
.
.
‘
,
.
,
.
,
,
.
WO R K B A SKET
.
S om ebody
rch ery box has b een rified for t h em arrow s
whi ch for m the stand for th i s u ni q u e loo ki ng b ask et
The
arrow s are arr anged wi th th eir h ead s dow n and are ti ed to
t
t
e
e
r
t
h
n
s
h
wi
ribbo
l
i
l e abov e the h ead s B etw een the
a
t
g
arrow s j u st at the end of the f eath er s are f ast ened thr ee
fi ne brass rod s whic h are ru n in and ou t thro u gh the m esh es
of a net b ag which is m ak e of cord
R ibb ons are ru n
thro u gh the m esh es j u st b elo w and ti ed in bo ws W i th lo ng
l oop s and end s at each arrow The arrow s may b e gi l d ed or
p ai nted any perferred c olor and the ribbo ns m ay b e in one
or mor e color s and of any v ari ety
’
s
'
a
.
.
,
,
,
.
,
,
.
.
.
HO ME D E
PA R TMEN T
1 42
.
C ATC H ALL
-
n
t t hi s b ag will
In any ap artm e
B AG
.
f l and d ecor ativ e
and it m ay b ehung in a cor ner on the b ack of a c hair or the
The lo wer p ar t is c ard bo ard roll ed cor nu
sid e of a tabl e
i th l app ed ed ges of
copi a f ashio n and cov er ed wi th sil k w
“
di ffer ent l ength s prod u ci ng a pr etty effec t A l l the ed ges
are bord er ed wi th gold b r aid and in the top is f astened a
d eep b ag of sil k th at is gath er ed at the lo wer ed ge b efo re
b ei ng at tached and is dr awn in clo sel y near the top b y nar
row f ancy ed ged ribbo ns ru n in c asi ngs The top is fi ni sh ed
to for m a frill ab ov e the c asi ngs and the rib b o ns are ti ed in
lo ng 10 0 ped b ow s O ne of the l oop s thro wn ov er the ch air
or nail will su ppor t the b ag in the m o st ar ti stic m anner
S o m eti m es v el v et pl u sh or f ancy silk is u sed to cov er the
f portio n
sti f
be
u se u
,
,
-
.
,
;
.
,
.
,
.
.
‘
,
.
D EC O R ATED
FA N S
.
A si m pl e p al m l eaf fan of good S iz e canb e c ar ef u l l y p ai nted
with gold li q u id p ai nt and b eau tifi ed b y a c l u st er of thr ee
ostrich tip s f ast ened to dr oop gr ac ef u lly near the h andl e and a
strip of ribbo n p assi ng fro m u nd er the tip s alo ng the si des
The tip s m ay b e so m e th at h ave
ter m i nati ng u nd er the ed ge
do ne ser v ic e on a hat or bo nnet and the ri b bo n m ay m atch
st with the tip s and b e of any pr ef err ed v ari ety
or co ntra
S u ch f ans are f ast ened against the wall or arti stic ally pl ac ed
A b u nch of p ap er or artifici al flo wer s
on the t abl e or m antle
m ay b e u sed i nst ead of the f eath er s if pr ef err ed
-
,
.
,
.
.
.
.
,
S A CHET
.
Thr ee v ari eti es of pr etty ribbo n
are
j oi ned
to
for m thi s
’
HO ME
1 44
D EP A RTM EN T
.
fri nge al l acro ss the edge; the other b and is a shor t dis
tanc e ab ov e and a rowof croch et ed ri ngs d ep end s fro m it
a
.
FA NC Y
AP R O N
.
thi s apro n is scri m A d eep hem is m ad e
at the b otto m at the sid es and acro ss the top a wid e ri b b on
b ei ng i nser ted in the hem at the top to draw the apro n in
and to tie ab o u t the Waiste; the h em s are h eld wit h b u tto n
hol e stitch es O f y ello w flo ss; thr ead s are drawn abov e the
botto m hem to for m thr ee row s of squ ar es which are fil l ep
in wit h lo ng stitc hes O f the flo ss r adi ati ng fro m the c enter to
the ed ges; these sti tch es prod u c e the effec t O f d ai si es and are
Narr ow ribbo n the color O f the em br oid ery
sof t and b eau tif u l
sil k is ru n in to S ho win the op eni ngs at the cor ner s O f the
The sti tc hes m ay b e S had ed h u es h elio trop e pi nk
sq u ar es
A row of b u t to n hol e sti tchi ng
sc arl et p al e bl u e or gr een
Ex
is al so m ad e acro ss the apro n at the top O f the sq u ar es
tr em e c ar e is needf u l in dr awi ng the thr ead s to pro
d u c e the r egu l ar efi ect which is so desirab l eto the go od fi ni sh
O f the work
The m aterial
'
Of
.
,
,
,
.
‘
‘
,
,
.
-
-
.
,
.
'
‘
.
PAP ER P O CKET
.
A n Ordi nary
wir e toaster or b rOil er is u sed
'
for the fou nda
tio n of thisp ocket The toasrer is pai nt ed wit h gold li q u id
p ai nt and wid e ribbo n i n two sh ad es arr anged to al t er nate
as ru n in and ou t thro u gh the wir es each strip of ribb on b e
u nd th u s b anki n the sid es;
ing in one continu ou s pi ec e al l ar o
g
A ri b b o n bow is
the ends are neatly j oi ned at the b ack
f astened to the top at the sid es and ribbo n is al so ti ed in a
b O W near the top O f the longest handl e by which the pock et
‘
'
.
,
,
’
s
.
"
,
‘
'
HO M E
D EP A RTMEN T
1 45
p d d The ribbo n nav b e in two shad es O f one color
or in two co ntr asti ng color s or each row m ay b e of a differ ent
shad e or color
W h en co ntr asti ng color s are cho sen c ar e
en to prod u c e a pl easi ng h ar m o ny
sho u ld b e t ak
is
su s en e
i
.
.
.
( O OKIN G A N D B
1 46
C O O
KI N
G
A N
A KER S D EPA RTB EN T
'
'
.
D B AK E R S
M EN T
D EP
’
A R
T
.
Y EA S T
Good
y east
CAKE
.
pi nt; rye or wh eat flo u r to form a thic k b at
ter; sal t one t easpo o nf u l ; stir in and set to r ai se; when
ri sen stir in Indi an m eal u ntil it will ro l l ou t good ; when
agai n ri sen roll ou t v ery t hi n; cu t them i nto c akes and drv in
the shad e or by the sto ve; if dri ed in the su n th ey will fer
m ent
,
one
,
,
.
P O TATO B R EAD
B oi l
.
com m o n siz ed pot ato es; wh en thoro u gh l y coo ked
mash them fi ne addi ng a t easp oo nfu l of sal t and one y east
which has b een well di ssol ved in a c u pf u l O f l u k ewar m water ;
two q u ar ts O f war m wat er and wi th su ffici ent flo u r m ak e a
sof t do u gh m o u ldi n it thoro u hl y; l et it stand o v er ni ght in
g
g
a w arm pl ac e to ri se; in the mor ni ng wh en li gh t m old i nto
sm al l l eaves and b ak e
six
.
’
.
C O M PR ES S ED
Y EA S T
B R EA D
.
Pl ac e one Co m pr essed Y east C ak e in a cu p of warm w at er ;
w hen di ssol v ed ru b q u i te sm oo th; m ake a spo nge in a l ar ge
n
a
u r wi th tw
u
a
m
m
k
t
e
of
flo
q
rt
of
w
r
il
or
w
r
o
a
s
a
e
a
a
t
p
S p oo nf u l O f sal t and the y east ; stir al l
to geth er thoro u ghly
m aki ng a sti ff b att er ; co v er wi th a thick c l oth and set it in a
war m pl ac e ov er nigh t to ri se; in the m or ni ng m ak e it i nto a
f do u gh by addi ng mor e fl o u r and knead it for h alf an
sti f
,
1 48
C OO
KING
A ND
B A KER S D EP ARTM ENT
’
.
b u t ter ed brow n br ead tin The b aki ng pan sho u ld h av e
tight cov er S team thr ee ho u r s b ak e h alf an hou r
a
.
.
.
GR A H AM
a
.
B REA D
No 2
.
S et a spo nge at ni ght
.
with white flo u r In the mor ni ng
t ak e eno u gh to m ake two l o av es add a cu p of mol asses and
k nead it w ell addi ng o nly gr ah am fiou r
.
,
,
.
,
GR AHAM
B REA D
Tak e eno u gh l u ke w arm wat er
NO
3
.
.
flo u r to m ake a thi n
b att er add one h alf t eac u pf u l of b akers s y east b eat w el l to
e
e
e
th
r
wh
n
li
ht
mix
i
n
r
a
h
a
m
flo
u
r
o
n
of
w
rm
e
u
c
a
;
g
g
g
p
m il k or w at er hal f a cu p of su gar m aki ng a sti f
f dou h;
mold wi th a littl e wh eat fl ow er pu t it i nto a pan and wh en
l i ght b ak e
and
‘
’
-
,
,
,
,
g
,
,
,
,
,
,
.
B REA KF A ST R O LL S N O
A t ni ght t ake two
.
2
.
fl o u r ru b in an o u nc e and a h alf
O f l ard ; m ake a hol e in the flo u r and add h alf pi nt O f col d
—
milk h alf gill goo dy east l éO z su gar the yol k of one egg
and a l it tl e salt
l et it stand til l m or ning; th en mix l et
St and for an ho u r or S O; th en ro l l ou t and b ake in not o v en
lbs
.
Of
,
,
,
.
,
,
,
.
B UN
To a pi nt
°
w ar m mi l k add h alf cu p good y eas fo u r eggs
and cu p and a h al f su gar b eat en to geth er one cu p b u tter
Wel l r u bb ed i nto som e flo u r dry ; mix al l to geth er u si ng
f b att er l et it ri se ov er ni ght
eno u gh fl o u r to m ake a sti f
‘Vh en q u ite li ght add fl o u r and mol d i nto sm al l b u ns p l ac e
in b ake pan; af ter ri si ng mor e b ake tw enty mi nu t es
Of
t
,
,
,
.
,
,
,
.
C O OKIN
G
AND B
A KER S D EPA R TM EN T
’
1 49
.
AN O THER KIN D
R O LL
OF
Take br ead
.
do u gh af ter b ei ng r ai sed spr ead l u m p s of
b u tt er o v er the top and S pri nkl e fl ou r ov er the b u tter
Knead till the b u t ter is work ed in thoro u ghly th en roll ou t
H av e m el ted b u tter at h and and ru b
and cu t wi th a c u tter
ov er the rol l s which are cu t and f l d one h alf o v er the
oth er h alf
Let them stand in a w arm pl ac e till v ery li ght
ay
and b ake in the u su al w
,
,
.
,
.
'
o
,
-
.
,
.
A N O THER
R O LL
Tak e two
.
t ab l espoo nf u l s of b u tt er two of su gar and a
pi nch of salt w el l work ed to geth er ; m ak e a spo nge with war m
milk or w ater ad done cu p east and a li ttl e fl o u r
Wh en
l i ght add m or e flo u r and m old for t wenty mi nu t es; l et ri se
agai n
R oll it ou t ou t i nto c akes b u tter the top s fold h em
t
h alf ov er set to ri se agai n and b ake in a hot o v en
.
,
y
,
.
.
,
,
,
.
,
R USKS
To
l u k e w arm milk add h al t cu p y east and a
l ittl e sal t m a e a S p onge and l et it ri se; th en add one tea
c u pf u l of su gar two b eaten eggs a cu p of b u t ter wor ked
well i nto do u gh a idi ng m or e fl ou r ; l et it ri se R o l l i nto a
sheet b u tter it and cu t i nto bi sc u i ts
fold
th
em ov er
pl
a
c
e
,
in ti ns sep arat e a littl e l et th em ri se agai n for a short ti m e
th en b ak e
a
pi nt
.
Of
‘
-
,
,
,
,
.
,
,
,
,
.
A L BA N Y
R OLL S
.
v enet 3 c u p s sweet mil k 5 O Z b u tt er the yo l k of
5 eggs 3 oz O f su gar 1 O Z sal t al l the fl o u r it w
il l t ak e u p
S et in a w arm pl ac e to ri se th en b ak e
O ne
,
cu p
.
,
,
.
,
.
,
,
.
C OOKIN
1 50
G
AN D
B A KER S D EP A R TMEN T
’
.
F REN C H
Thr ee fo u rth s
R O LL S
.
pi nt O f m il k l; p int of y east li ttl e sal t 1 oz
whit e su gar 1 oz l ard 2 l b s flo u r ; set in the m or ni ng wi th
abo u t one h al f the flou r; at noo n add the r em ai ni ng por tio n
er noo n
O f the flo u r and wor k u p stiff; at 4 o cloc k in the af t
k nead well and make i nto rol l s S ho u ld b e b r u shed a l i ttl e
th en b aked
-
f
,
.
,
.
,
.
,
‘
‘
-
’
,
.
,
.
V I EN N A
R O LL S
.
Two po u nd s O f fl o u r 1
pi nt of m i l k 1 c ak e co m pr essed
y east lit tl e sal t 1 t easpo o nf u l of su gar
Make the m i lk
l u ke war m and di ssolv e the y east in it S et spo nge at 8 in
the mor ni ng at 1 1 add the salt and su gar and m ak e u p
Let ri se till ab ou t 3
Then k nead well on the
stiff do u gh
t ab l e R ol l ou t the do u gh in thi n sheets and divid e it O ff in
sm al l divi sio ns then take eac h pi ec e and for m i nto a cr es
c ent Pl ac e in p ans l et ri se for h alf an ho u r t hen b ake
ten m i nu tes
,
,
,
.
,
.
,
.
.
.
,
.
,
,
.
WH EAT FL OU R GRIDD LE CAKES
O ne pi nt of w ar m mil k one b eaten egg a
cu p y east pi nch
b ak e
Of sal t and flo u r to m ak e a b att er l et ri se ov er ni ght
on a hot gr eased griddl e
W HEAT HO T CA KES
O ne q u ar t flo u r 1 cu p y east li ttl e sal t 1 tabl espoo nf u l of
M ix flo u r and y east to
syr u p
teaspoo nf u l O f sal er atu s
e
n
h
In the mor ni ng add oth er
e
e
th
r
ov
e
r
i
t
i
n
r
di
e
n
ts
g
g
g
B ak e
al so eno u gh l u ke w arm w at er to m ake a thi n b att er
on hot griddl e
.
,
,
,
,
,
,
.
.
,
,
,
,
.
,
,
,
.
.
C O OKIN
15 2
G
AN
B A KER S D EP A RTM EN T
D
’
.
GR A H AM R O LL S
.
c u p s gr aham fl ou r one cu p wheat flo u r two tea
togeth er dry ; l u m p
spoo nf u l s of b aki ng po wd e r wel l m x ed
of b u t ter the S i z eo f a wal nu t a l it l e sal t two tab l epoonfu l s
of syr u p one b eaten egg and cold sw eet m il k eno u gh to
m ak e a soft do u gh; roll ou t ou t and b ake as o nc e
Thr ee
,
,
i
'
,
,
,
.
,
F R EN C H S W EET
R US K
.
po u nd li ght do u gh two o u nc es su gar two o u nc es of
b u tt er two yolk s of eggs half cu p of m il k andflo u r to m ake
a sof t do u gh
O ne
,
,
,
,
.
O ATM EAL GEM S
.
of o at m eal ov er night with one cu p of w at er
in the m or ni ng sif t to gether dry one cu p of flo u r and two
teaspoo nf u l s of b aking powder a nd a l i ttl e sal t ; ID IX in the
m eal wet with sweet m u k L stifl b atter drop i nto yo u r gem
p ans and b ake at one
S o ak
one cu p
,
‘
’
t)
,
,
GR A H AM GEM S
.
O ne half
pi nt of grah am flo u r sif ted dry wi th thr ee tea
der ru b in a tab l espoo nfu l of b u tt er
spoo nf u l s of b aki ng po w
add one pi nt m or e gr aham a littl e salt one egg and h alf cu p
su gar ; stir al l w
i th cool sw eet m ilk to a b att er drop in gem
k
n
n
d
b
i
n
hot
ov
a
s
a
a
e
a
n
e
p
-
,
,
,
,
,
‘
.
W aFELES
Two c u p s m il k
.
two eggs thr ee c u p s flo u r one teaspoo nf u l
cr eam t art ar one half t easp oo nf u l sod a a lit tl e salt sm all
l u m p of b u t ter; sif t the cr eam t art ar i nto the flow er wi th the
,
,
,
-
,
,
-
,
'
C O OKIN
G
AN D B
AKER S D EP A RTMENT
1 53
’
.
di ssolv e the sod a in hot water ; b eat the eggs well ; add
f po u r in mor e m ilk
the flo u r l ast and it the b att er is too sti f
sal t;
.
HO T
Thr ee c u p s of
weet
C R O S S B UN S
m ilk
.
flo u r to
thic k b at ter ; set thi s as a spo nge ov er ni ght; in the m or ni ng
half a nu t
add one cu p su gar one h alf cu p b u tter mel ted
m eg a l i ttl e sal t and fl ou r eno u gh to roll ou t lik e bi sc u i ts
k nead well and set to r i e fi ve hou rs; roll hal f an i nch t hick
cu t i nto ro u nd c akes and l ay in ro ws in a b u tter ed b aki ng
t
y
v
h
sto od hal f an ho u r m ake a cross u po n
h
e
h
n
a
e
n
w
e
a
p ;
each with a knif e and pu t i nto the ov en at o nc e; b ak e to a
li ght bro wn and br u sh ov er wi th the whit e of an egg b eat en
t
h
h
e
su gar
tif
w
i
w
it
f
u
s
p
MU FF IN S
s
,
one cu p
y east
and
,
-
,
,
,
,
s
,
‘
.
B eat well the yolk s and whi tes of fo u r eggs sep ar at ely ; to
the y olk s add thr ee pi nts of sweet m il k two t easpoo nf u l s of
b aki ng po wd er and a li ttl e sal t ; stir in eno u gh fl o u r to m ak e
a b att er ; th en add the w hit es of the eggs one h alf cu p of
b u tter ; drop i nto gem p ans and b ak e at o nc e For gr ah am
m u ffi ns u se gr ah am flo u r i nstead of wh it e flo u r If d esir ed
stir in a cu p of su gar
,
,
-
,
.
.
.
D OU GHNU TS N o
Two eggs one cu p
1
t ird cu p of b u tt er a littl e
salt one cu p sw eet milk teaspoo nf u l of sod a flo u r eno u gh to
roll ou t nu t m eg; b ak e in b oili ng l ard
,
su gar,
'
one h
-
,
,
,
.
,
A N O THER GIN GER BR EAD
TW O
,
,
c u p s of mol asses
,
one
-
h alf
cu
.
of
b
t
r
u
e
t
p
,
one cu p
of
CO OKIN
1 54
G
B A KER S D EPA RTM EN T
AND
’
.
w eet mi l k one h alf t easpoo nfu l of salt one t easpoo nf u l of
sod a di ssol v ed in a littl e mil k and a h eapi ng t easpoo nf u l of
h
n
n
n
a
d
e
i
r
tir
to
co
i
cy
of
do
h
k
d
roll
t
i
s
t
h
t
u
n
e
e
n
a
s
e
n
s
g g ;
g
b ak e
s
-
,
,
,
,
.
TFA
CAKES
O ne po u nd
.
of light br ead do u gh six o u nc es of su gar six
o u nc es of b u tter two eggs one fo u r th po u nd of fl o u r to
wor k in one fo u rth po u nd of c u rr ant s; tak e ab o u t fi ve ho u r s
tim e; m ix al l thei ngr edi ent s with the do u gh in the middl e of
the day and l et it ri se till 4 ; th en b eat the do u gh wi th a spoo n;
it will b e a li ttl e to sof t to h andl e and spr ead it thi n on b u t
tered p ans: ri se abo u t an ho u r b ak e and split op en and b u t
ter th em
,
,
-
,
,
-
,
,
D OUGHN U TS N O
O ne h alf
.
2
.
po u nd b u tt er one t easpoo nf u l of sod a thr ee
fo u rth s po u nd su gar sal t two eggs fl av or to su it one h al f
pi nt mil k fl o u r to m ake a do u gh ; roll ou t one fo u rth i nch
thick cu t i nto f ancif u l form s and boi l in hot l ard ; wh en
bro wned on both S ides drain th em l ay them on a di sh and
spri nkl e with fi ne su ar
g
-
,
,
-
,
,
,
,
-
,
,
'
’
~
,
.
B R EAKF A ST
CAKE
.
e
w eet mi l k one t eac u pfu l b u ttermilk on
teaspoo nfu l sal t one t easpoo nf u l sod a one t easpoo nf u l
m elt ed b u tt er and eno u gh m eal to enabl e you to roll it i nto a
a sh eet h alf an i nch thick; S pr ead u po n a b u tt er ed tin or in a
sh a
llow pan and b ak e forty m i nu t es; as soo n as it b egins to
brow n b ast e it wi th m el ted b u tt er ; r ep eat thi s five or six
O ne t easpoo nf u l
,
s
,
,
,
'
C O OKIN
1 56
G
AN D F
A KER S D EP A RTMENT
'
.
l y stirri ng the flo u r do wn i nto it wi th a
poo n The b u tt er
W hen al l the m i l k is in heat u nti l
sho u ld not b e to thi ck
the m ixt u r e is fr ee fro m l u m p s and v ery sm oot h A dd the sed a
w at erstir u p f ast and b ake at o nc e
O ne q u ar t of fi u r t hr ee t easp oo nfu l s of b akinl powd er
a li ttl e sal t m ix to a b att er wi th m il k or wat er and b ake on a
w ell gr eased gr i d dl e
s
.
,
.
n
'
,
.
,
‘
t
‘
,
,
,
.
B REAKFA S T GR AHAM
Two c u p s brow n fl o u r
,
CAKES
.
whi te fl o u r
one cu p
thr ee
,
OU
s
p
o r m il k o ne teaspoo nfu l sod a dis ol ve in h ot water; one
t easpoo nf u l sal t l u m p of l ard S i z e or w al nu t thr ee eggs
b eat en v ery li ght
s u
,
s
,
,
,
.
GRIDD L E
CAKES
OF
G RAH AM
FL OU R
.
Eq u al p ar ts of grah am and wh eat or b u c kwh eat fl o u r to
one q u ar t add thr ee teaspoonfu l s b aking powd er lit tl e salt
wet to a b atter wi th m il k or w ater
.
,
'
,
,
,
.
F REN CH S WEET
po u nd of li ght do u gh
of b u tt er yolk s of two eggs
m ake a soft do u gh
O ne
,
,
two
R O LL S
.
o u nc es su gar two o u nc es
one hal f cu p of m il k flo u r to
.
-
,
,
.
TEA C O NES
O ne po u nd pow er ed
r
h alf po u nd grat ed coco a
nu t whi tes of five eggs \Vhip the eggs as for ici ng addi ng
the su gar as yo u go on u ntil it will st and al o ne; th en b eat
in the coco anu t
M o u l d the m ixu re with yo u r h and s i nto
sm all roll s and set th em far eno u h ap ar t not to to u ch one
g
su ga
.
,
'
,
.
,
one
‘
-
.
,
C OOKIN
G
AND
B A KER S D EP A R TMENT
.
oth er u po n b u tt er ed p ap er
m od er ate O v en
an
1 57
’
,
in a b ak ing pan
B ake
.
in
.
E
S TR AWB ER R Y S HO R T CAK
q u ar t of flou r sif ted dry with two t easpoo nf u l s of
b aki ng po wd er li ttl e sal t one tab l espoo nf u l whi te su gar
m ix thoro u ghly add t hr ee t ab l espoo nf u l s of b u tt er and m ilk
eno u gh to for m a sof t do u gh
R oll ou t in two cr u st s l ay
one on top of the o th er
b u tt er ed sli ghtly b et ween; wh en
b aked and p ar ti ally cool ed sep ar at e the cr u st s pl ac e the
bo tto m cr u st on a pl at e cov er it wi th a l av er of rip e str aw
b erri es spri nkl e well wi th whi te su gar
l ay on the o th er
cr u st and cov er wi th b erri es and Su gar eat whil e w arm
O ne
'
,
,
,
,
,
,
.
,
,
,
,
,
,
,
.
,
Two teac u p s
O RANG E
CA KE
r h alf
cu p
.
thr ee spoo nf u l s
b aki ng po wd er thr ee eggs grat ed ri nd and j u ic e of an
or ange cr eam for filli n
r
h
e
w
it
of
hr
t
v
y
t
e
e
e
s
b
e
a
e
n
e
s
g
gg
l i ght one cu p of su gar and the gr at ed ri nd and p art of the
j u ic e of an or ange wi th 3 c u p s flo u r
of
su ga
,
b u tt er ,
,
,
,
,
,
.
CALIF O R NIA CAKES
.
qu ar ter c u p s of b u tter one h alf
cu p cold w
ater one h al f cu p mol asses one t easpoo nfu l sod a
one and one h alf cu p flo u r
h alf t easpoo n ci nnam o n half
t easpoo n all spic e B ak e in gem p ans Heat the pan b efor e
droppi ng th em
O ne
egg,
one and one
-
-
,
-
,
,
,
-
,
,
.
.
,
C OFF EE
C AKF
.
S et spo nge witho u t one o u nc e of yeast,
,
h alf
a
pi nt of l ak e
a
COO KIN
158
G
AN D
B A KER S D EP A RTMEN T
’
w arm m il k and fl o u r su ffici ent; wh en rai sed add two o u nc es
of sugar two o u nc es of b u tter the gr ated y ello wri nd of one
l em o n a li ttl e salt two eggs fl avor to su it roll ou t and cu t
ro u nd or sq u ar e; w ash wi th m el ted b u t ter th en d u st with
po wd ered su gar and ci nnam on m ix ed to geth er ; set th em in
b ake th em to a nic e
a warm pl ac e to ri se and w hen l i ght
brow n co l or
,
,
,
,
,
,
,
,
,
,
.
C REAM
O ne h alf
C A KES
.
pi nt boi l i ng w at er h al f cu p b u tt er and l ard
Pl ac e in a k et tl e and gr ad u al ly stir In one h alf pi nt
m ix ed
B oil and stir u nti l smoo th
sift ed fl o u r
W h en cool add
three eggs one at a tim e B ak e in gem p ans Filli ng:
O ne h alf pi nt mil k one egg one h i l t cu p su gar one tea
S poo nf u l of fl o u r ; w ell cook ed
W h en cool sp l i t the c ak es
and p l ac e the fi l li ng W ithi n
-
,
-
.
.
.
,
.
.
,
-
-
,
,
,
.
,
.
C O OKIES
.
b u tter thr ee c u p s su gar one cu p cr eam fo u r
eggs sev en c u p s fl ou r or j u st eno u gh to m ak e nic e roll abl e
p aste; two tabl espoo nf u l s cori and er seed (b eat en ) one tea
If sw eet mil k
spoo nf u l sod a di ssol v ed ih boili ng w at er
is u sed add two t easpoo nf u l s cr eam tart ar
O ne cu p
,
,
,
,
,
,
.
-
.
,
EVER LA STIN G CA KE
.
B u tter or l ard one h alf po u nd ; mol asses one pi nt ; sod a
one h alf o u nc e; m il k or w at er one gill ; gro u nd gi nger one
Mix the gi nger in the
t easpo onf u l ; fl avor fl ou r su flicient
flo u r ru b the b u tt er in al so ; di sso l v e the so da in the milk or
w at er ; pu t in the mol asses and u se the fl o u r in which the
’
-
,
,
,
-
,
,
.
,
,
-
,
C O OKIN
1 60
G
AN D
B A KERS D EPA RTMEN T
.
bottom c akes; to the r em ai nd er add one teaspoo nf u l each
of ci nnam o n and clov es one half a nu tm eg two t ab l espoo n
fu l m ol asses one cu p fr u i t and one half cu p flo u r ; b ak e in
t hr ee c akes pl ace them to geth er the d ar k one in the c enter
sti ng b etween; the tO p m ay b e fro sted if
W i th j elly or fr o
d esir ed
and
-
,
,
,
-
,
,
.
H ILL CAKE
.
r
h alf cu p sweet milk
white of ten eggs one half teaspoo nfu l sod a and one tea
spoo nf u l cr eam tart ar S ift ed wi th the flo u r fo u r and one h alf
c u p s flo u r fl avor to su i t Ici ng, whi te of thr ee eggs one
po u nd po wd er ed su gar flavor ; b ake in sm all ti ns and fill
with gr at ed coco anu t sweet en with powd er ed su gar
Thr ee c u p s su gar
one
,
cu
b
u tt
p
e
one
-
,
,
-
,
-
-
,
,
.
,
,
,
.
,
FL O UR D RO P S
.
pi nt m ol asses o ne b al f po u nd su gar one h alf po u nd
l ard one and one h alf pi nt w ater one o u nc e sod a two and
one fo u rth po u nd s flo u r fl avor wi th l emo n; pl ac e in p ans as
for drop c akes
O ne
-
~
,
,
-
,
,
,
-
,
.
L AY ER CAKE
NO
1
.
—
D ark p ar t Two c u p s bro wn su gar
.
ilk one half
cu p b u tt er yol ks of fi ve eggs thr ee and a h al f c u p s of flo u r
two teaspoo nf u l s of b aki ng po wd er one t easpoo nf u l each O f
gro u nd all spic e ci nnamo n and clov es one codeecu pfu l of
ch app ed r ai si ns; b ak e m aki ng thr ee sheet s
W hit e p art — O ne hal f cu p b u tt er andone cu p su gar w ell
b eat en to geth er h alf cu p of m il k W hit es of thr ee eggs b eat en
,
,
one cu p m
.
,
,
,
,
,
'
-
.
'
,
-
,
C O OKIN
G
A ND
B A KER S D EP A R TMENT
’
161
.
o
to a fro th , tw
c u p s of fl o u r w ell
y east powd er; b ake in t wo sh eets
m ix ed one
t easpo o nf u l of
.
GRAH AH B R !A D
The lo af is m ad e wi th
C O MM O N
,
.
q u ar t of b read spo nge h alf a tea
cu p of m olasses and al l the gr ah am flo u r t hat can b e st irr ed
Po u r i nto a d eep pan wet the top and
in; do not k nead it
smooth it l et it r i se and b ake till do ne
a
,
‘
,
.
,
.
,
S TR W B ER R
‘
i
Mak e yo u r cr u st
J
S HO RT CA KE
.
u
wo
ld for pi es M ash
p
rip e b erri es wi th su gar and cr eam and pl ac e b etw een two
cr u sts eat w arm The s agar and b erri es m ake the j u ic e
j u st
u
-
as you
.
,
.
,
neede l
.
LcM O N CA KE
po u nd of su gar tw el v e eggs whit es and yo l ks b eat en
j u ic e and ri nd of one l emo n
sep arat el y; h alf po u nd flo u r
ici ng fl av ored wi th sam e Ice the top
O ne
,
,
,
,
.
.
C O M M O N CAKE
.
e
O ne egg, on cu p su gar
sw eet m il k, one t easpoo nf u l
t artar
Fl avor to
prop er co nsi stence
.
su
b u tter one cu p
of sod a two t easpoo nfu l s cr eam
and u se su fli cient flo ur to m ak e
it
,
.
lf
one ha
-
cu p
,
.
.
L AY ER CAKE
Two c u p s su gar
.
.
w ater y o l k s of fi ve eggs and
whites of thr ee two teaspoo nfu l s y east powd er w ell mix ed
dry with two c u p s of fl o u r mix and b ake in sh eets; m ake an
,
h alf
No 2
cu p
‘
,
,
,
.
KIN G
1 62
AND
C OO
i ci ng wi th the
B A KER S D EPA RTMEN T
'
.
whit es O f two
color ed
eggs a nd
su
r
d,
san
a
g
fl av or to su i t and spr ead b etw een the sh eets
.
L AY ER CA KE
—
L i ght part O ne and
NO
whi te
lf
one h alf cu p sweet m i l k one half teaspoo nf u l
cu p b u tter
sod a one t easpoo nf u l cr eam t ar tar whi tes of fo u r eggs tw
o
and one half c u p s flo u r ; b eat and m ix thoro u ghly
D ar k p art— H alf cu p m ol asses one h alf cu p b u tt er one
cu p bro wn su gar one half cu p so u r m il k one t easpoo nf u l
sod a one t easp oo nf u l cr eam tar tar two or t hr ee c u p s flo u r
yolk s of fo u r eggs gro u nd ci nnam o n clov es all spic e and
nu tm eg of each one t easpoo nf u l ; b eat andmix as abo v e
one
-
half
3
.
cu p
-
r
sug a
one ha
-
,
-
,
,
-
,
,
,
-
.
-
,
,
-
,
,
-
,
,
,
,
.
,
.
L AY ER CAKE
Two t eac u ps li ght
NO
4
.
.
bro wn su gar two t eac u p s fl o u r wo tea
S poo nf u l yeast po w
der i nto thi s b r eak S ix good s z ed eggs
“
and b eat wel l to geth er ; tu r n i nto l o ng narro wti ns and b ak e
in a hot ov en to li ght b ro wn; wh en b ak ed tu r n ou t O n a t abl e
ith j elly ; roll ou t and wr ap each ro l l in a
and spr ead q u ic kly w
cl ean clo th
t
s
,
,
i
,
.
.
EX C ELL ENT CAKE
.
Threecu ps su gar
h alf c u p s b u tt er one cu p
m il k fo u r and one h alf c u p s flo u r fi ve eggs sm al l t easpo on
C ar am el for filli ng;
fu l sod a two teaspoo nf u l s cr eam tar tar
O ne and one half c u p s brow n su gar O ne h alf cu p m ilk one
cu p mol asses
one teaspoo nf u l b u tter one t ab l espoo nf u l
B oil t hi s m i x t u r e fi ve
fl o u r two tab lespoo nf u l s cold water
m i nu t es add h al f c ak e gr at ed choco l ate boi l u nti l it is the
,
one and one
-
,
-
,
,
,
.
,
-
-
,
,
,
,
,
,
,
,
C OO
1 64
KING
AND
B A KER S D EP A RTMEN T
’
.
i
u
n
s
t
w
o
a
s
e
t
e
a
a
flo
r
l
tly
br
dy
B
k
l
t
ho
r
n
a
s
h
e
u
a
t
h
e
f
t
o
d eep ti ns li ned with w ell b u tt ered pap er The ici ng sho u l d
e
a
s
e
a
i
s
i
t
ic
ly
q
n
y
for
two
l
r
c
k
v
t
n
e
a
o
k
T
e
b
a
o
n
h
u
t
e
t
b p
g
.
,
.
’
u
.
.
J ELLY R O LL S
.
h alf c u p s three eggs one cu p
oCu pS fl ou r cr eam t art ar and sod a of each one
sw eet m ilk tw
t easpoo nf u l one teaspoo nf u l l em o n essenc e: b eat the eggs
and su gar to geth er m ix the cr eam t art ar and sod a wi th m ilk
stirri ng in the flo u r al so ; new m ix in the fl o u r ; b ake at o nc e
spr eadi ng thi n on a l ong pan and as soo n as do ne spreadj el t
y
u po n the top and roll u p; slici ng of
f as u sed
B row n su gar , one and one
-
,
,
,
,
,
,
’
.
C HO C O LATE
GALE N O
.
1
.
tt er two cnn su ar o ne cu p m il k one h al f
cu p cor nstarch tw
o c u ps fl o u r two t easpoo nf u l s y east pow
der m ix ed dry wi th fl ou r ; whi tes of S ix eggs b eat en sti ff add
al l to geth er fl avor to su i t b ak e in l ay er s
Fro sti ng: B eat
the yol ks of the eggs sweeten and add chocol al e to tast e one
cu p m il k; cook a fewmi nu tes stir r
i ng co nti nu ally not allow
ing it to boil
Fl av or with v anill a
O ne
cu p
bu
s
,
O
'
'
-
.
,
,
,
,
.
,
,
,
,
,
,
.
.
H UC KLEB ERR Y CAKE
Two cu ps
r thr ee fo u rth s c u ps b u tt er t hr ee c u p s
flo u r five eggs one cu p sw eet milk one t easpoo nf u l sod a
di ssolv ed in hot wat er one teaspoo nf u l nu tm eg au d the
sam e of ci nnamo n one q u art of ri pe h u c kl eb erri es thic kly
dr edged with fl o u r W or k the b u t ter and the su gar to a
cr eam add the b eat en yolk s th en the milk
the fl o u r and
spic e the sod a and the whi tes of the eg s b eat stifl
A
t
h
e
t
g
su ga
‘
,
,
,
,
,
,
,
,
.
,
,
,
,
'
,
,
.
,
C OO KIN
G
AN D
B A KER S D EP AR TMENT
1 65
’
.
l ast stir in the h u c kl eb er ries b ei ng c ar ef u l
th em B ak e ina m od er at e o ven
.
not to
br u i se
.
C HO C OLATE L AY ER CAKE
.
b u tt er one and one h alf c u p s su gar one cu p
milk yolk s of ni ne eggs well b eaten two and one h alf c u ps
of fl ou r two teaspoo nfu ls y east powd er fl avor wi th v anill a
b ak e in sheets Filli ng: O ne cu p m il k one egg h al f a Cu p
su gar
tw
o t ab l espoo ns gr ated chocol at e sc ald ed to get her
fl avor wi th v anill a
O ne cu p
-
,
,
-
,
,
,
,
,
.
,
,
,
,
.
MOD ES T CA KE
.
of b ro wn su gar one egg pi ec e of b u tt er siz e of
a wal nu t one teac u p ofso u r m ilk one t easpoo nfu l of sod i
two and one h alf teac u p s of fl ou r one t easpo on of ci nnamo n
one t easpo o n clo ves one teac u p cho pp ed r ai si ns stirr ed in
B ak e in l af and fro st wh en c ool wi th the f ollo wing B aat
white ofone eg rv ery sti ff and two t ab l espo ons gr anu l ated
su gar one teaspoo nf
fl avo r B eat u nti l sm oo th S pr ead
ul
o v er the cak e pl ac e i n the ov en and h ard en sli ghtly
O re t eac u p
,
,
,
,
,
-
,
,
.
,
e
.
.
,
,
.
,
C H OC O LATE C AKE N o
.
2
.
r h alf cu p b u tter h al f cu p mil k thr ee eggs
M ix t hor
two c u p s fl o u r two teaspoo nf u l s p cast p owd er
o u ghly and b ake Filli ng : H al f cu p mil k one sq u ar e of
chocol ate yo l k of t hr ee eggs fl t vor wi th v anill a sw eeten
t o taste
O ne cu p
su ga
,
,
,
.
,
.
,
,
,
,
,
.
C O MM O N A LM O ND MA C A ROON S
.
po u nd p u l veriz ed su gar fi ve o u nc es fl ou r whites
of fo u r eggs tw
o drop s bi tt er oil of al mo nd m i x fl o u r and
O ne h al f
-
,
,
,
,
C OOKIN
1 66
G
AN D
B A KER S D EP A R TMEN T
’
.
r to geth er th en the whit es of
the sam e as coco anu t m ac aroo ns
su ga
,
drop th em
eggs;
p ap er
on
.
A LM O N D CAKE
.
of b utt er and two of su gar work ed to a c ream one
two c u p s of flo u r or m or e m ix ed dry wi th
cu p of sw eet m il
two teaspoonfu l s y east po wd er b eat the whit e of six eggs to
a stiflffroth stir al l to geth er add in two t easpo onf u l s O f ex
tr act of al m o nd and b ake in sheet s Ici ng b eat the whi te of
two eggs to a v ery sti ff froth addi ng one h alf pou nd of pu l
veriz ed su gar ; u se the yolk s ofthe eggs for a p u ddi ng
‘
O ne
cu p
,
z
,
,
o
,
,
.
,
-
,
.
B R EAD CA KE
.
yo u r br ead do u gh af ter its seco nd ri sm g two
o c u p s whi te su gar one cu p b u tter cr eam ed
cu p s do u gh tw
wi th su gar thr ee eggs one teaspoo nf u l sod a di ssolv ed in hot
—
w
e
e
m
wat er two t abl espoo nf u l s s t ilk cr eam is b etter one
half po u nd c u rr ant s w ell washed and d ri ed one t easpoo nf u l
B eat the yol ks v ery li gh t
ci nnam o n one t easpoo nf u l clov es
add the cr eam ed b u tter and su gar the S pic e m il k sod a and
do u gh S tir u ntil al l are well m ix ed ; pu t in the b eat en
whites l ast l y the fr u it B eat hard fi ve mi nu tes l et it r esi
thir ty m i nu t es in w ell b u tt er ed p ans and b ak e h alf an ho u r
or u ntil do ne
Tak e from
‘
,
,
,
,
,
,
,
,
,
,
,
,
.
,
,
,
,
,
,
.
.
,
,
,
.
O R AN G E J ELLY
O ne and a h alf
CAKE
.
c u ps of su gar h alf a cu p of b u tt er b eat to
two
a cr eam ; h alf cu p m i l k two and a h alf c u p s flo u r
teaspoo nf u l s y east po wd er thr ee eggs w el l b eat en b ake i n
—
t
F illi ng O ne cu p of su gar one egg; gr at e the ri nd
shee s
and u se with the j u ic e of one or ange one tab l espoo nf u l of
,
,
-
,
,
,
.
,
,
,
,
C O OKIN
68
two
G
B A KER S D EPA RTMEN T
AN D
’
.
poo nf u l s b aki ng powd er
teas
Fl avor to
.
su
it t ast e
.
S O D A CA KE
,
h alf po u nd flo u r two drahm s sod a six o u nc es bu tter
two drahm s t art aric aci d two o u nc es whi te su gar fo u r
o eggs h alf teac u p w
ou nc es c u rr ant s tw
ar m milk
O ne
-
,
,
,
,
,
,
,
.
C O C O A NU T M ACA ROO N S
O ne fo u r th
po u nd
weet
.
lmo nd s b l each ed and dri ed
whi te of fo u r eggs one po u nd p u lv eriz ed su gar one po u nd
o po u nds flo u r \ ( n
l l S of fo u r eggs rol l
coco anu t gr ated tw
the al m o nd s su gar and whi tes of eggs to geth er mix in the
n
a
u t th en the y ellow of the eg s
r
t
d
coco
h
flo
r
e
a
t
e
n
h
e
t
u
g
g
drop the S i z e of w al nu ts in greased and flo ur ed p ans
-
s
a
,
,
,
,
<
,
,
,
,
,
,
.
F RU IT CAKE
.
O ne and one h alf pou ndsofb u tt er , one and one hal f
ell
b eaten fo u r po u nd s
su gar one doz en eggs, w
pou nd s
r ai si ns,
fi ve po u nd s Engli sh coco anu t nic el y wash ed two po u nd s cit
nu t m eg m ac e ci nna
rons cu t fine two po u nd sif ted flo u r
o
clov
e
s gi nger all spic e and oil of l emo n
n
n
g
-
-
«
,
,
'
,
,
,
,
,
.
,
,
S MLL
Two po u nd s b u tt er
,
S UG A R D R O P S
.
two po u nd s su gar fou r po u nd s fl o u r
fou r eggs fo u r t easpoo nf u l s b aki ng po wd er; m ak e a sti ff
do u gh roll in strip s an i nch thic k cu t th em the siz e of a
l
m
n
pp
r
box
cov
e
r
ro
l
h
e
i
su gar and b ak e in a cool ov en
e
t
e
p
,
,
,
,
,
,
'
.
,
C INN AM O N W A
O ne q u art er
-
nam
cn
i
o n;
u
t
p
po u nd
the fi ou r,
.
r thr ee o u nc es fl o u r two o u nc es
mi x
su gar and ci nnamo n in a di sh
su ga
'
ER S
F
,
,
,
'
C OOKIN
in the whi tes
of
G
AND
B A KER S D EP A RTMENT
’
69
.
v
t hese
se en eggs,
d
me
are m a e the sa
as
l mo nd wal el s
a
‘
.
N UT
Two c u p s su gar
AN D
F R UIT CAKE
.
fo u r c u ps fl ou r one cu p b u tt er sev en
a ted one cu p cold water one
eggs whi tes and yo l k s sep ar
cu p of hic kor y nu t ker nel s one half p o u nd r aisi ns chopp ed
one teaspoo nf u l sod a di ssolv ed in
and dr d ged w ith flo u r
hot water; two teaspoo nf u l s cr eam tar tar S i f ted in the flo u r
R u b the
one t easpoo nf u l m i x ed nu tm eg and ci nnam o n
b u tt er and su gar to gether to a sm ooth cr eam pu t in the
y ol ks th en the w at er S pic e and so da next the whi tes and
fl o u r The fr u it and nu t s tirr ed to geth er and dr ed ged
Mix thoro u ghly and b ak e in two l arge
S ho u ld go in l ast
c akes
,
,
,
,
.
,
-
,
e
,
,
.
,
.
,
,
s
.
,
.
.
L AY ER F RUIT CA KE
.
T y o cu p : Ot su gar and a h al f cu p
h alf cu p sweet mil k mix thr ee c u p s
b u tt er b eat to a cr eam
of fl o u r wit h t hr ee tea
der b eat the whit es of sev en eggs to
spoo nf u l s of y east po w
a froth stir al l to geth er and fl avor to su it tast e; b ake in
Filli ng : W hites of sev en eggs b eat en wi th su gar
S h eet s
as for fro sti ng sav e ou t eno u gh for to of c ake add one tea
ine fl av or to su i t S pr ead b etw
cu p r ai si ns chopp ed I
een
S h eet s
'
,
,
,
,
'
.
,
,
,
,
.
GOL D C xx E
.
Y olk s of
l ev en eggs five c u p s fl ou r thr ee c u p s whit e su gar
one cu p b u tt er one and one h alf c u p s cr eam or sw eet m ilk
B ak e
one h alf teaspoo n sod a one t easpoo n cream t art ar
e
,
,
,
-
,
,
-
,
.
C OOKIN
1 70
G
AN D
in d eep pan
b u t ter m el ted
B A KER S D EP A RTMEN T
’
.
B eat the eggs wi th the su gar h avi ng the
by the fi re th en stir it in; pu t the sod a and
cr eam t art ar i nto the mil k stirri ng u p and mixi ng al l to geth er
th en sift and stir in the flo u r
.
,
,
,
.
Y O LK C AKr
.
of t wel v e eggs b eaten and two c u p s su gar one of
m 1 k and one of b u tter; mix fo u r c u ps of fl o u r wi th two tea
d er Fl av or to suit t aste
spo onf u l s of b aki ng p ow
Y ol ks
,
,
.
.
S N OW CAKE
.
Two
p s powd er ed su gar one h eapi ng cu p fl o u r ten
j u ic e
eggs the whi tes o nly whipp ed stiff; b eat in the su gar
of one l emo n and h alf the grated p eel and a littl e salt and
fi nally the flo u r S tir in v ery li ghtly and q u ickly and b ak e
o lo av es or in sq u ar e p ans
at once in tw
cu
,
.
,
,
,
,
,
-
.
,
,
MA RB LE CAKES
S ti r to
.
cr eam one po u nd of white su gar and h alf po u nd
of b u tt er b eat the whi tes of ten eggs stiff and add to the
su gar and b u tt er thr ee c u ps of flo u r and one teaspoo nfu l of
y east po wd er mix all to geth er th en t ak e one t eac upf u l of
the b at ter and stir i nto it one t easpoo nf u l of fr u it colori ng
Fill a pan thr ee i nch es d eep fir st wi th the white b atter and
r
th en wi ththe co l ored ; al ter nat e in this way u nti l the b atte
a
,
,
‘
,
,
.
,
is al l in
.
D AR K
cu
p s so u r mi l k
,
.
p s mol asses one t easpo onf u l sod a two
o eggs b u tt er or l ard the ei x e of a w al nu t ;
tw
O ne and one h al f
-
CAKE
cu
,
,
,
172
CCO
.
KING
AN D
B A KER S D EPA RTMEN T
’
.
of sod a one po u nd of seedl ess r aisi ns and ci nnam o n or clo v es
to t ast e; l et it ri se and b ake one ho u r
,
.
P OU N D CAKE
.
pou nd offlo u r one po u nd b u tt er one po u nd su gar
ei gh t eggs fl avor wi th l em o n; m ix a
l l by b eati ng a few m in
u t es t hen b ak e
O ne
,
,
,
,
‘
.
,
S P O N GE CAKE YVITH MILK
.
O ne and one h al f c u ps b ro wn su gar ,
th ree eggs one cu p
sw
eet m ilk fo u r c u p s flo u r
one teaspoo nf u l eac h of cr eam
t artar and sod a and one teaspoo nf u l l em o n fl avor ; b eat bri sk
l y and b ake at o nc e
-
,
.
,
.
C O MMO N ALM ON D M AOA R O O N S
Thr ee q u art er s of
.
po u nd p u lv eriz ed su gar six o u nc es
flo u r whi tes of S ix eggs and a li ttl e ex tr ac t of l em on; m ix
flo u r and su gar to gether th en the whi tes of eggs drop th em
on
p ap er and b ak e
-
a
,
.
,
,
.
S P O N G E L AD Y F IN GER
.
o ne q u art er po u nd s p o wd er ed
su gar one p o u nd and a h al f of flo u r
two o u nc es am m o ni a;
b eat the su gar and eggs li gh t then pu t the am m o ni a in and
b eat agai n u nti l it gets sti ff wor k in the flo u r li gh tly dr op
t hem ou t on p ap er si eve su gar o ver th em and b ak e in hot
Tak e fif teen eggs one and
~
,
,
,
,
,
,
,
en.
Ov
GR IND
CAKE
.
Two and one h al f po u nd s flo u r one and
p u lv eriz ed su gar thr ee fo u r th s p o u nd b u tt er
‘
-
,
-
,
,
h alf w hite
fi ve eggs w ell
one
-
C OOKIN
G
AND B
A KER S D EPA RTMENT
1 73
’
.
b eat en two teaspoo nful s b aki ng powd er
mil k is b est if you h av e it
,
,
one
pi nt w at er or
.
S EED C AKE
O ne h al f pou nd su gar one q u ar ter po u nd b u tt er
wi th su gar five eggs b eaten very l ight eno u gh flo u r
cr eam ed
for sof t
do u gh one o u nc e c ar aw ay scad s m ix ed wi th dry fl ou r m ix
w ell ro l l i nto thi n p ast e cu t i nto sm al l c ak es br u sh eac h
ov er wi th the whi te of an egg si tt p u lv eriz ed su gar u pon it
and b ak e in a q u ick ov en ab o u t ten m i nu tes
DO not t ake
th em f rom p ans u ntil nearly cold as t hey are apt to br eak
w hil e hot
'
-
-
,
,
.
,
,
,
,
.
,
,
'
,
.
.
,
.
L ILL IE F IN G ERS
Two and one fo u r th
.
po u nd s su gar one po u nd of b u tter
fl o u r eno u gh to m ake an easy
one half pi nt m il k ; 6 eggs
d o u gh to ro l l ou t; cu t th em p l ac e t hem on b orrds clo sel y
wash them wi th b eaten eggs and m il k seive pu l veriz ed su gar
ov er th em li ghtly b ak e in co ol ov en im m ed iately af ter they
are su gar ed flavor the d ou gh w ith m ac e
-
.
,
-
,
,
,
,
,
'
.
,
J ELLY
MIx TU R E
.
Fift een eggs one and one q u arter pou nd s su gar one
q u arter po u nd b u t ter one h alf oz b aki ng po wd er one and
o ne q u ar ter p ou nd s fl u r dr op on j elly p ans spr ead j elly b e
tw een each l ay er B ake in hot o v en
,
,
-
.
,
n
,
,
.
F RIED
N UTS
.
po u nd of b u tt er one and one q u art er po u nd p u l v er
iz ed su gar elev en em s m ac e and and nu t m eg to tast e fl ou r
to roll ou t stiff Thi s is for a l arge q u antiiy of nu ts R oll
O ne
-
,
f
no
,
.
*
3
,
.
C OOKIN G A N D
1 74
B AKER S D EP A R TMENT
’
.
thi n S h eets cu t i nto sh ape sm al l c u tt er and fry in
pl enty of boili ng l ard Th eseS ho u ld b e a fi ne yellow
If
the l ard b eco m es too hot so th at the nu t s bro wn b efor e th ey
k
u ll di m ensio ns
a
e
h
u ff ou t to th ei r
f
t
t
e
k
tt
l
from
e
e
t
h
e
p
fi re a fewmi nu t es
ou t in
,
,
.
.
,
.
S PIC E
C UP
CAKE
.
O ne cu p brow n su gar one
of b u tt er one of m ol asses one
of mi l k one t easp oo nf u l each of nu t m eg ci nnamo n clov es
m ac e all spic e and gi nger fo u r eggs fo u r c u p s fl o u r and two
teaspoo nf u l s of y east powd er
F ER N CAKE
,
,
,
,
,
,
,
,
,
,
.
.
W ork two c u p s of su gar and h alf a cu p of b u tter to a
cr eam h al f a cu p of milk one and a h alf c u p s of fl o u r in
which is mix ed dry h alf a cu p of cor nst arch and two tea
d er th en add the whites of fi ve eggs
spoo nf u l s of y east po w
b eaten to a sti ff fro th ; fl av or wi th v anill a
,
,
,
,
.
GILT
The yolk s of
CAKE
.
v
w ell b eat en one cu p su gar h al f
cu p b u tt er h alf a cu p of mil k one and a h al f c u ps of flo u r
in which is w ell mix ed dry h alf a cu p of cor nst arch and tw
o
f u l s of b aki ng powd er th en add the whi tes of sev en
teaspoo n
eggs b eaten to a stiff fro th; fl avor to su it t ast e
se en e gs
g
,
,
,
,
,
,
.
L EM ON
O ne po u nd
S NAP s
.
of p u l veriz ed su gar fo u r eggs whi pp ed v ery
l i gh t and lo ng j u ic e of thr ee l emo ns and p eel of one one
h eapi ng cu p flo u r one h alf t easpoo nfu l nu tm eg B u tter
e
u r h ands li htly t ak e u p sm all l u mp s of the mi x t u r e m ak
o
y
g
,
,
,
-
,
,
.
CO OKIN
1 76
r m t artar
oil ru b yo u r
c ea
,
G
B A KER S D EP A R TMEN T
AN D
'
.
a
o
n
n
u
a
m
n
h
n
i
e
flo
r
fl
v
r
ci
o
a
t
n
t
d l emo n
,
, p
b u t ter andsu gar to gether, th en add yo u r eggs
wel l
u
yo u r m il k and sod a and th en mix in yo u r
fl ou r roll th em ou t thi n and cu t th em ou t wi th sc ollop ed
cu t ter then b ake in hot o v en
and m i x
,
add
,
,
.
,
C U R R AN T
CAKE
J AM
.
p ou nd b u tt er one h al f po u nd su gar
one t easpoo nfu l b aki ng
eggs to geth er one h alf pi nt milk
ee fo u r th s po u nd f
po wd er fl avor l em o n extr act th r
l ou r l ay
ou t ro u nd wi th c u rr ant jam after ici ng tne top and or na
m ent with f ancy j elly
R u b one half
-
-
,
,
-
,
,
,
,
,
.
,
,
,
L A U RENT
Eight
CA KE
.
b eat en sep ar at ely one h al f po u nd each of
b u tt er and su gar a tu m b l er of m il k the j u i ce and ri nd of a
l em o n a sm al l teaspoont l l of c ream t artar one h al f tea
fen
S poo nf u l of bic arbo nat e of sod a and fl o u r eno u gh to sti f
B ak e well
eggs
-
,
,
,
-
,
,
.
,
.
S N O W MO U N TAIN CAKE
of fl o u r one po u nd of su gar one h al f po u nd
i tes of six eggs one t easpoo nfu l cr eam tart ar
of b u tt er wh
S u gar and b u tt er wi th sod a are
one h alf t easpo onf u l sod a
whit s of eggs m u st b e
ru bb ed li ght as for p ou nl cak
b eat en u p stiff and sl o vl vm i x d in cr eam t ar tar ILix ed wil h
Filli ng O ne po u nd and a h alf
the fl o ur is th en S ifted in
S u gar whit es of fo u r eggs one and a h alf gr ated coco anu t s
Thi s will m ak e tw enty sheet s divid ed i nto S O m any gr eased
j elly pans S p read ou t ev enly and b ak e at o nce in hot o v en
O ne pou nu
-
,
,
,
,
-
,
.
a
'
e
,
e
,
.
,
.
,
,
,
.
C O O KIN
G
B A KER S D EP A RTMENT
AN D
’
1 77
.
c akes of fi ve l aver s each ; b et ween each
of the l ay ers the follo wi ng fi l l i ng m u st b e so divid ed th at it
will allo wand ev en shar e for eac h; the whit es of eggs m u st
b e b eaten sti ff; t i e coco anu t wi th the m il k of one and l em o n
and su gar m u st b e m ix ed to geth er
S if t su gar o v er th em
Thi s wil l m ak e f ou r
,
,
.
,
S NAP S
G IN G ER
O ne p o u nd
.
.
h alf of fl ou r one h alf p ou nd brow n
su gar one h alf po u nd l ard one hal f pi nt mol asses
one h alf
one t easpoo nfu l gi n
cu p w ater one q u ar ter o u nc e of sod a
u gar l ard
sal t
sses and
e
r
li
t
l
e
lt
u
b
s
mol
a
i
n
r
t
s
a
R
e
g
g g
to geth er th en m ix the tl m r and sod a in the w ater wi th it;
roll ou t wi th rolli ng p in and cu t wi th pl ai n ro u nd c u tter
S et on u ngreased p ans one i nch ap ar t and b ak e in mod er te
ov en
and a
-
,
-
-
-
,
,
,
,
,
.
,
,
,
,
.
,
.
,
,
.
ILL INO IS
CAKE
Fo u r c u p s of flo u r mix ed dry with two heari ng teaspoo n
f u l s of y east p owd er two c u p s of whi te su gar one cu p of
b u tt er one h alf cu p of sweet cr eam the whit es of ei gh t eggs
b eat en to a stiff froth add ed to the cr eam fl avor wi th ex
tr ac t of or ange wor k the b u tter and S u gar w ell to geth er
th en stir in the cr eam then al ternate the fl ) u r and e ggs u nti l
al l the i ngr edi ent s are in and l ast of al l the ex tr ac t
P ut
i nto d eep b u tt er ed p ans and b ak e in a mod er ate o v en
,
,
-
,
,
,
,
,
,
,
.
,
.
D AIN TY
Thr ee c u p s S if ted fl our
CAKE
.
h alf c u p s of su gar
whit es of S ix eggs one t eac u p of sweet mi l k two t abl espoo n
f u l s of b u tter two h eapi ng t easpoo n
fu l s y east powd er and
,
,
,
one and a
.
,
,
C O OKIN
78
G
AN D
B A KER S D EP AR TMEN T
’
.
fl avor to su i t t ast e B eat the b u tter and su gar to a cr eam
add to it the m il kand eggs w el l b eaten t hen add the ex
tr act M ix wi th thi s v ery slo wly thr ee c u ps of fl ou r in
which the b aki ng powd er has b een w el l m ix ed B ake in a
hot ov en
.
,
.
,
,
.
.
.
KO L ER V CAR P
f f
o
O ne cu p b u tt er lit tl e sal t two
our
Rub
thorou ghtl y to gether wi th the h and s and wet u p with cold
w ater b eat w ell and b eat in Hm r to m ake q u i te b r it l e and
h ard th en pi nch O ff pi ec es and roll each c ak e by i tself if you
wi sh th em to r esemb le b aker s cr ack er c akes
R
I
,
,
.
u
,
s
e
r
‘
s
.
t
,
,
,
’
.
C O C OAN I T
’
Tak e eq u al weigh s
S TEEP L ES
.
n
a
n
u
a
d
r
d
whi
p
rt
of
coco
t
a
t
e
a
t
e
g
po wd er ed whit e su gar add the whi te of eggs b eaten sttfi six
sho u ld b e eggs eno u gh to
to a po u nd of coco anu t and su gar
wet the wh ol e to sti ffm ixt u r e d ro p p arc el s the shap e of
ti ns
sm al l st eepl es sep ar at ely u po n b u t ter ed p ap er l aid u po n
and b ake in a mod er at ely h eated o v en
‘
of
,
,
,
,
,
.
C O L U MBIA
Tak e thr
( 3A : E
.
su
o
f
u l s bro w
a
o
n
e
u tt er ,
n
e
r
of
b
of
n
p
g
one teapoonfu l each extr act of m ac e and
ee teac
r
,
mil k fo u r eggs
ci nnam o n one teaspoo nfu l of gro u nd all spic e one ru n of
seedl ess r ai si ns three c u p s of flo u r and two t easpoo nf u l s of
b aki ng po w r
,
,
,
,
,
d e
.
C A KE
R UN
O ne h alf
-
po u nd b u tter
.
one
-
,
h alf po u nd
r two third s
su ga
-
,
C O O KIN
1 80
G
AN D
B A KER S D EP A RTMEN T
’
.
f u l s of su gar add one teacu pfu l of sweet m ilk the white and
yol k of six eggs b eaten seperately thr ee or m or e c u p s of fl o u r
w ell m ix ed dry with thr ee t easpoo nf u l s of y east powd er
fl avor to su i t t ast e
,
,
,
,
,
.
B LA CK C AKE
.
t eac u pf u l of b u tter and one and a h alf c u p s brow n
one cu p m il k thr ee
su gar thr ee q u art er s cu p of m ol asses
ith two
eggs w ell b eaten flavor to su i t taste fo u r c u p fl ou r w
s
teaspoo nf u l s of b aki ng powd er one po u nd c hopp ed r ai si ns
one po u nd c u rr ant s and one q u ar ter po u nd ci tro n fi nely
S lic ed
B ak e at o nc e
O ne
,
,
,
,
'
‘
,
,
,
,
,
.
.
F ILL ED
Thr ee q u art er s po u nd
R O LL S
.
b u tt er thr ee q u ar ter s po u nd flo u r
—
Filli ng S ev en whi tes of eggs one half
one gill w ater
po u nd su gar R u b one o u nc e of the b u tter i nto the flo u r
then add the w ater and m ake a d o u gh pl ac e thi s with the re
m ai ni ng b u tt er on ice if war m weather
A f ter allowi ng it to
stand ten m i nu t es rol l ou t the do u h i nto a S heet ten i nch es
g
old the do u gh
S q u ar e
a
e
t
e
a
n
d
l
c
h
b
r
c
r
of
f
u
t
i
t
e
i
t
t
e
h
e
n
n
t
e
p
fro m bo th sid es ov er it L ightly fl atten it dow n and rol l it a
li ttl e then work ou t the ends of the do u gh and roll them S O
as to co ver the b u tter fro m bo th sid es then fold the oth er
end of th at taki ng c ar e that the p aste is k ept in a sq u ar e
and that the b u tt er will b e f o ld ed ev enly wi th ev ery tu r n
Th en rol l ou t the do u gh as l arge as b efor e ab o u t ten i nch es
sq u ar e a
nd fold in thr ee l ol ds as b efor e fro m each sid e
roll a lit tle m or e and r ep eat the sam e th en set it asi de to
r est ten or fif teen mi nu tes co v er ed wi th a dam p clo th wh en
-
,
,
-
.
,
,
.
,
.
,
,
,
,
.
,
,
'
,
,
.
,
,
,
,
,
,
,
,
C O OKIN
G
AN D B
AKER S D EP A RTMEN T
1 81
’
.
thi s sam e foldi ng proc ess m u st b e r ep eat ed t wic e mor e
A llo w it to st and agai n for fift een m i nu tes and roll ou t agai n
i nto a S h eet m easu ri ng tw enty b v thir ty i nch es with a k nife
strip s fi ve i nch es sq u ar e w hich will m ak e tw
o doz en
cu t i nto
res Tu b es of tin one i nc h in di am et er and fi ve i nch es
sq u a
W ith a littl e eggs and w at er
l o ng are nec essary for th ese
wet the edge far th est fro m you of each pi ec e of d ou gh and
Th en al l are com
proc eed to wrap them arou nd the tu b es
l
ed wet th em ov er the top wi th the egg
e
o
e
e
pl
a
c
th
m
n
t
e
p
i nc h ap ar t on u ngr eased li ghtly fl o u r ed p ans and b ake in
hot ov en
W hen do ne the t u b es are w ithdr aw n and th ey
i ng filli ng fro m a b ag or b ag m a
are fill ed wi th the follo w
c hi ne B eat the sev en white of eggs v ery stiff and th en
ligh tly add the su gar Fill each roll and pl ac e on a p ap er ed
n
\
h
a
e
n
a
l
h
h
e
V
do
r
t
r
to
ov
til
d
l
a
r
e
n
e
e
u
n
e
e
n
u
n
t
e
n
s
t
p
b egi n to work ou t from the ro l l s t ak e th em ou t and sift
su gar ov er th em
.
,
,
.
,
“
.
.
,
.
,
,
,
,
,
.
,
.
.
.
,
,
.
R IC E
CAKE
.
p o u nd fl ou r
po u nd su gar one h al f
p o u nd b u tter one eighth po u nd ric e fl ou r two eggs two
te t poonfu l s b aki ng po w
d er one t easpoo nf u l ro se w ater
R u b su gar b u t ter eggs b aki ng po w
d er and ro se w ater li gh t
th en mix in the fl o u r and r ee fl ou r and m ake a do u gh t hi s
is to b e roll ed ou t cu t wi th pl ai n c u tter and the c akes
pl ac ed on greased p ans Pr ess a pi ec e of ci tro n in the cen
ter of each and b ake in mod er at ely hot o v en
O ne
one o ne h al f
-
~
,
,
,
,
,
.
,
.
,
,
,
.
,
,
,
,
.
.
F ILLM O N
S tir
F RUIT CAKE
to a cr eam one po u nd each
.
of b rown su gar
and
b u tter
,
C OOKIN
G A N D B A KER S D EPA R TMEN T
and the W hit es and yol ks of ten eggs b eat en to a f roth sep ar
at ely tw
o wi ne gl asses of br andy ; mix or S ift thoro u hly
g
one po u nd of fl ou r wi th two teaspo onf u l s of b aki ng po wd er
and wh en r ead
y for b aki ng add one po u nd chopp ed r ai si ns
two of c u rr ants one of ci tro n one fo u r th of a po u nd of
almo nd s b l anch ed fl avor to s u i t t ast e
1 82
’
.
,
,
,
,
-
,
,
,
,
SC
O ne po u nd of
r
P O U N D CAKE
) l CH
' ‘
.
thr ee q u ar ter s of a po u nd of
b u tt er wel l b eat en b eat sep ar at ely to a sti ff froth the whit es
and t he y ol ks of ei ght eggs; one po u nd of flo u r with a h eap
ing t easpoo nfu l of y east powd er w ell mix ed dry and fl vor
wi th ex tr act of 1 3 m m
su ga
and
,
a
,
C ITRON
S tir thr ee c u p s of
C UP
CAKE
.
r and one cu p of b u tt er to a cr eam
thr ee and one half c u p s of flo u r w ell mix ed drv with two
teaspoo nfu l s of y east powd er ; one cu p of m il k fo u r eggs
yolk s and whit es b eat en sep arately ; one half po u nd citro n
fi nely cu t S lic ed and flo u r ed ; mix all to geth er and b ake
su ga
-
,
,
-
.
,
LA N } TR Y F IN G ER S
”
.
whit e of eggs to a f roth onl th en eno u gh fi nel y
sift ed pu lv eriz ed su gar to m ake a do u gh th at will ad m it of
B at six
y
,
rolli ng ou t wi th rolli ng pin add one po u nd of bl anch ed and
h alf dri ed al mo nd s and mi x th em W ell t hro u gh Th en di vid e
thi s i nto th ree p ar ts and dye one red wi th cochi neal t ake
thi s for a c entr e pi ec e and p l ac e on each S id e of thi s the
whit e pi ec es W ork thi s ou t lo ng eno u gh to b e abo u t one
i nch in thick ness and thr ee i nches W id e th en with a sh arp
,
.
,
,
.
,
,
C OOKIN
1 84
G
B A KER S D EP A RTMENT
AND
’
.
mil k thr ee spoo nf ul s of po u nd ed cr ack er s fo u r o u nc es of
m el ted b u tter and the sam e of ci tro n cu t i nto bit s; add al
mo nd s stir al l to geth er and b ak e in a sm all pu ddl ng pan
wi th a li ni ng and rim of pastr y Thi s p u d d ng is b eSt wh en
It will b ak e in h alf an ho u r in a hot ov en
cold
,
,
,
,
,
i
.
.
.
C H O CO LATE C R EAM CAKE
.
Tak e so m e cr eam
c ake mixtu r e pu t so m e m or e fl o u r in it ;
thi s will m ak e th em b ake mor e evenly ; fill th em wi th cr eam
the sam e as the c ream c ak es then c hocol ate them on top
.
,
.
C R EA M CA
E
.
Fo u r c u p s sif ted fl o u r two t easpoo nf u l s of b aki ng powd er
thr ee c u p s of whi te su gar one cu p of b u tt er one of S w eet
mi l k and six eggs fl av or wi th l emo n
,
,
,
,
.
,
,
IR IS H
CAKE
.
O ne po u nd and a q u ar ter
of su gar three gu arters po u nd
b u tt er two po u nd s and three q u art ers of fl o u r thr ee eggs;
thi s m akes a good c ak e and easy to handl e
,
,
,
.
S OU R A P P L E P IE
.
P eel so u r appl es and stew u ntil soft th en ru b th em
thro u gh col and er b eat thr ee or fo u r eggs for each pie to b e
b aked and pu t in at the r at e of one h alf cu p of b u tt er and
one of su gar for thr ee pi es seaso nwith ci nnamo n If a fro st
ing is to b e pu t on th em r et u r n for a few mom ent s to the
ov en
F RITTER S
,
,
,
-
,
,
,
.
.
Fo u r or
fi ve eggs w el l
b eaten
,
one
q u ar t of fl o u r
,
w
t o tea
C O OKIN
G
AN D
B AKER S D EPA RTMEN T
’
1 85
.
poo nf u l s of b aki ng p owd er
fry in hot l ard ; spr inkl e wi th
S
litt l e sal t mil k to
m ak e ab atter
su gar ; or eat wi th syr u p
.
,
.
P UDDIN G
FIG
°
No 1
.
e h alf po u nd of good figs one pi nt of mil k yo l k s of
on
r
e one h alf o u nc e of gel ati ne
a
whit
of
if
l
e
o
n
e
s
oe
tw
g
gg
in co l d wat er o ne h al f cu p of sweet fr u i t j elly
so ak ed
-
,
,
-
,
,
,
-
.
,
li gh tly w arm ed two t abl espoo nf u l s of white S if ted su gar
two teaspoo nfu l s of good extr ac t of v anil l a S o ak the figs in
w ar m w ater u ntil q u i te sof t spli t them dip each pi ece in
j el ly and li ne a b u tter ed mo u l d with them
H eat the milk
r etu r n it to
and stir i nto the w el l b eaten yolk s and su gar
M elt the so aked
the sau c ep an and stir u nti l it thick ens
f
u l of b oili ng w ater
n
o
e
n
e
b
n
e
s
l
ti
ddi
t
p
o
wh en it
a
a
a
a
g
y
g
is q u i te m el t ed add it to the milk and wh en w el l mix ed set
by to coo l As soo n as it b egi ns to co ngeal W hi sk it thor
o u ghly with an egg heater and add to it grad u ally the white
f fro th
of an egg pr evio u sly whi pp ed to a sti f
B eat it r apid
l y and thoro u gh l y u nti l q u it e spo ngy and fi l l u p the fig li ned
mo u ld S et in a c ool pl ac e till q u i te fi rm five or S ix ho u rs
D ip the mo u ld in hot w at er to l oo sen the p u ddi ng
at l east
wh en you are r eady for it and ser v e on a gl ass di sh The
abo v e q u antity w
nl ti l l a q u rt mo u l d
s
,
.
,
,
.
,
.
,
,
,
,
.
,
.
.
.
.
,
.
,
,
,
a
PU
J P KL
N
‘
.
P IE N o 1
.
.
P ar e and cu t the p u mpki n in pi ec es co nv eni ent for st eam
ing i nstead of c u tti ng in sm all S l ic es and st ewi ng in w at er
P u t it in a st eam er and st eam it ti l sof t m ash fi ne and pre
p ar e in the usu al m anner
S ep ar at e egg u sed p u tti ng in
the yo l ks with the p u mpki n
\Vh en do ne h av e ready the
.
'
,
.
,
.
C OOKIN G A N D
1 86
B A KER S D EP A RTMENT
’
.
i h a l ittl e whi te su gar
S pr ead thi s o v er the pi es l eavi ng th em in the o v en wi th
door op en for a te\v m i nu t es
the
whit es whip ped to
a fr th w t
o
,
,
.
Toast
C an—
m
t
cas
a
.
dip
on
heated
sl i c e o
f
d
b rea
a
'
ni
w eet cr eam ov ei
s
ce
b
.
o wn
r
r ad
sp
,
i t, set
e
it i n the
l ittl e b u tt er
ov en u nti l w el l
a
.
MO C K C REAM TO A ST
"ofm
.
u nc es of
r
i
m
l
k
bo
o
o
u t tw
n
n
i
a
g
q
b u tt er a l ar ge teasp oonf u l of fl o u r : fr eed from l u m p s and
B eat th ese I ngr e
the elk s of t hr ee eggs b eaten li ght
dicnts to gether for sev e ral m i nt tes str ai n the cream thro u gh
a fi u e h t ir sel ve and wh en \Vf i l l c b eat it co nstantly w
i th a
bri sk mov em ent
M el t i n
one
ui t
’
o
s
,
,
3
s
.
,
,
l
,
.
d
.
C O C O AN U P P IE
'
Thr ee
f u
rt hs
w
"
r td
o
a ro u nd of
ae
t
ten
e
u nd p u lv eriz ed su arfone
a
o
u
a
r
t
of
i
k
e
s
b
m
l
s
i
x
p
gg
q
g
to a fro th one tea poo nf u l of nu tm eg or ci nnam o n two tea
B oi l the m il k take it
ater
spoo nf u l s of v anill a or ro se w
from the fire and whip in gradu al l v the b eaten eggs; wh en
nearly col d waso n add the coco anu t and po u r i nto p aste
sh el l s
Do not boil the eggs and mi l k t ogeth er
B ak e in
m o derat e o v en twenty m i nu t es
-
of
(
oanu
one hal f
-
.
,
s
.
,
.
.
,
,
s
,
,
,
.
.
.
R IC E
Dorensnrs
'
.
B oi l thr fo u rth s of a cu p of ric e in a q u art of sweet
m il k or w ater with a li tt l e sal t u ntil coo ked ; add h al f a cup
ee
-
,
,
C OOKIN
1 88
G
AN D
and set awa
B A KER S D EP A RTMENT
’
.
y to cool m ak e cr u st as for c u stard pie b eat the
whi te of the eggs to a f ro th and add to the mix tu r e wh en
cool po u r thi s i nto yo u r p i es
b ak e the sam e as c u stard
S pri nkl e wi th ci nnamo n Thi s m ak
es thr ee pi es
,
,
,
,
,
,
,
.
.
A P P L E D U M P L ING S
To one q u art o
ffl o u r
.
h alf cu p of l ard or b u tter
sc ant m easu r e tw
o teaspo o
nfu l s of b aki ng po wder and a
l it tl e sal t M ix the sam e as for b i sc u i ts R o il ou t and pu t
an ap pl e in each pi ec e l ay in a flo u r ed t eam er and set on a
p ot of boili ng water Cov er the steam er wi th a cl oth and
l id and steam from thr ee q u ar ter s of an ho u r to an ho u r
For ty five m i nu tes is lo ng eno u gh if the appl es are goo d
coo ki ng appl es
,
u se
one
-
,
,
.
.
s
,
.
.
,
-
,
O NE EGG P IE
.
O ne l arge
of mi l k yolk of one egg two tab eS p onfu l s
each ofs u gar and flo u r and a li ttl e al t
Cook by setti ng the
di sh in a sau c e pan of boili ng w ater stir u ntil sc ald ed re
m ov e and l et it cool fl avor wi th l emo n hav e yo u r c ru st r eady
b ak ed po u r in the mix tu r e and fro st wi th the whi te of the
egg and one t abl espoo nf u l of w
hite su gar S et in a hot ov en
and b ro w
n sli gh tly
l
cu p
,
e
,
s
,
.
-
,
,
,
,
,
,
,
.
.
Poo n CA KE
po u nd of fl o u r one h alf po u nd of su gar one q u art er
u nd of b u tt er tw
s
w
e
s
o
oo
f
l
t
powd
r
o
e
t
o
t
a
u
s
o
f
n
a
s
e
e
p
gg
p
y
l it tl e l em o n ex tr act
R u b b u tter i nto flo u r wel l ; th en add
the su g
ar eggs and b aki n
g po wd er wi th the l emo n and
mak e u p i nto a dou gh P l ac e on l i ghtl y gr eased p ans and
O ne
-
.
,
.
,
,
,
.
,
,
,
.
,
»
C OOKIN
G
AN D
B AKER S D EPA RTMEN T
’
1 89
.
b ak e in mod er at e ov en W h en do ne br u sh o v er wi th
thick syr u p O f whit e su gar
.
,
a
.
Q u z ex W AFFLES
.
B eat fo u r eggs mix w el l one q u art O f fl o u r with thr ee
teaspoo nf u l s O f b aki ng powd er dry ru b h alf cu p of b u tt er
i nto the fl ou r and then add the eggs u se mil k eno u gh to
m ake a b atter w hich will po u r i nto the hot w affl e iro ns fil l
ing them two third s f u ll
,
,
,
,
~
,
,
-
CA R O L INA C
AR P .
fo u r c u ps of b u tt er
p
cu p sweet milk one cu p flo u r mix ed dry wi th one
fu l b aki ng powd er and fl avor to su i t t ast e
O ne
o
(« u
f su gar, one egg,
,
,
,
thir d
teaspoo n
one
-
.
,
P IE
C AKE
of b u tt er two of su gar b eat en to a cr eam ; fo u r
eggs
el l b eaten one teaspoo nf u l b aki n po w
r
mix
d
dry
d
e
e
g
wi th thr ee c u p s of flo u r h al f a cu p of mi l k one h alf cu p
S p l i t p eas one teaspoo nf u l of extr act of al mo nd
O ne
cu p
,
,
,
-
,
,
,
.
GO O D
Two q u ar ts of fl o u r
C O OKIES
.
hr ee c u p s of su gar one O f b u t er
one cu p of sweet cr eam thr ee eggs one heapi ng teaspoo n
ful of b aki ng po wd er fl av or wi th ex tr act of or ange or l em o n
t o taste Tu r n i nto granu l ated su gar b efor e p u tti ng i nt o
the p ans
,
t
t
,
,
-
,
,
,
.
.
C HO CO LATE S TRIP S
.
po u nd of su gar one q u arter po u nd b u tt er six eggs
half cu p sweet m il k flavor extr act s m ac e t easpoo nf u l of
O ne
,
,
,
,
,
,
,
C OOKIN
1 90
G
B A KERS D EPA RTMEN T
AN D
.
w
h al f po u nd s of fl o u r
Lay ou t into strip s two i nch es lo ng and dip in hot chocol at e
B ake in mod er at e h eat and wh en do ne dip th em in
su gar
choco l at e
am
Mix well
mo ni a
.
and add t o and a
.
.
,
.
.
P O VERTY C O OKIES
.
brow nsu gar one h al f cu p b u tt er one egs two
t ab lespoo nfu l s of sweet m il k and two tab l espo o nfu l s of
A dd su f
nt s and two t easpoo nf u l s of y east powd er
cu rr a
B ak e in q u ick o v en
fi cient fl o u r to rol l thi n
O ne cu p
-
,
,
,
‘
,
.
,
.
.
TEA B IS C UIT
.
B eat v ery l i ght one egg po u r it ov er a pi nt of fl o u r add a
k
i
o
f
l
a
ss
of
mi
l
a
n
chop
n
n
e
b
l
e
s
oo
u
l
O
f
l
rd
d
t
a
n
a
and b u t
g
p
\V0 rk thoro u ghly to gether br eak u p pi ec es the
ter m ix ed
hich m u st b e roll ed as thi n as yo u r nai l
S i z e of m arbl es w
S pri nkl e wi th dry fl o u r as you rol l th m ou t to m ake th em
i th a for k and b ake
cri sp stic k w
,
,
,
.
,
.
,
e
.
,
CAKE
'
J onx x r
O ne t eac u p
.
w eet mi l k one t eac u p of b u tt erm il k one
teaspoo nf u l of sal t one t ab l espoo nf u l of m el ted b u tt er one
teaspoo nf u l y east po wd er
Eno u gh m eal to ro ll i nto a sh eet
abo u t h alf an inch thica
O fs
,
,
,
,
.
’
.
B R EA D
P UDDING
.
of m i l k three eggs the whites of thr ee m or e for
fro sti ng two c u p s v ery fine whi te dr
br
d
r
mb
u
s
o
e
e
a
c
n
y
tabl espoo nf u l m el ted b u tter one teac u pf u l su gar j u ic e and
hal f the grated p eel of one l emo n
B eat eggs su gar and
O ne q u art
‘
,
,
,
,
,
,
.
,
C OOKIN
G
AN D
of b aki ng po wd er
m
i
x
n
a
d
dr
y
B AKER S D EP A R TMEN T
’
.
to gether th en pu t al l oth er i ngr edi ents in
w el l th en add col d w at er or milk to a sti ff batter
,
.
,
S ALLY LJ N N
’
Two tabl espoo nfu l s
.
b u tter war m ed in two t eac u p s of
tw
o tab l espoo nf u l s
sw eet milk thr ee eg gs b eaten sep ar at el y
r b eat en with the yolk s S if t two t abl espoo nf u l s of
of su ga
b aki ng po wd er and a littl e sal t in a q u art of fl o u r ; stir al l
to geth er p u tti ng the whit e of the eggs in l ast and b ak e at
onc e in a mod er at e o v en
Of
,
,
.
,
.
C ocoAN U r J U M B L ES
O ne cu p each
.
b u tt er and su gar one egg one h al f tea
spoo nf u l of sod a one t easpoo nf u l of cr eam t art ar and one
A dd fl o u r eno u gh to m ake it
half of a coco anu t gr ated
f roll v ery thi n ou t i nto c ak es and b ak e in a q u ic k o ven
sti f
Of
-
,
,
,
.
.
,
,
P UMP KIN
P IE N o 2
.
.
team the
p u mpki n o v er boil i ng w ater u nti l soft strai n
t hro u gh a col ander one pi nt of squ ash one pi nt of mi l k
thr ee eggs one cu p of sugar one t easpoo nf u l of gro u nd
n
e
a
n
d
n
e
O
f
x
t
t
e
s
e
i
r
o
tr
ct
tm
li
l
lt
b
k
with
e
u
e
a
a
a
a
o
f
n
g g
g
ou t top cr u st
,
,
,
,
,
,
,
°
O RANG E P UDD IN G No 1
.
.
Two o ranges j u ic e ofboth and gr ated p eel
j u i ce of
one l emo n one h alf po u nd st al e cooki es or c ak e two c u p s of
m i l k fo u r eggs one h al f c u pf u l su gar one t abl espoo nf u l
cor n st ar ch w
et with w ater ; one t abl espoo nf u l b u tt er m el ted
S o ak the cr u mb s in the mi lk (raw) whip u p l i gh t and add the
of one,
-
,
,
-
,
,
,
-
.
,
,
C O OKIN
r
G
AN D
B A KER S D EP AR TMENT
’
1 93
.
lr dy b eat en to a cr eam with the b att er
N ext the cor n st arch and wh en the m o u ld is b u tt er ed and
w at er b oili ng h ard stir in the j u ic e and p eel of the fr u it DO
thi s q u ickly and pl u nge the mold dir ectly i nto the hot w at er
B oil for nearly an ho u r; t u r n ou t and eat witq fr u it sau se
eggs and su ga
,
a ea
.
-
.
,
.
,
.
A LM O N D FLITTER S
.
h alf po u nd of sw eet almo nd s and a fewbitt er
o nes al l bl anch ed or ange p eel chopp ed l emo n p eel su gar to
o or thr ee whit es of eggs
sw eet en a t eac u pf u l of flo u r and tw
;
n
f
e
a
e
a
e
w
d
s
o
d
to
th
r
ddi
rop
of
w
t
r
or
mor
ll
e
u
n
a
a
e
p
g
g
whit es of eggs to m ake it of a prop er stiffness to roll ou t i nto
ball s: spri nkl e a littl e fi ne su gar o v er th em w hen r ead to ser v e
Po u nd
one
-
,
,
,
,
,
,
,
,
.
S QU AS H
P IE N o 1
.
.
P ar e and grat e raw sq u ash to one pi nt O f the gr at ed
sq u ash add one qu art of m ilk two c u p s of su gar one t easpoo n
fu l of gi nger and one of nu tm eg littl e salt thr ee w el l b eat en
eggs b ak e in c u st ard di sh witho u t top cr u st
,
,
,
,
.
,
H OM E P UD D IN G
.
qu art of sw eet milk one pi nt O f br ead cr u mb s so ak ed
in mil k thr ee eggs w ell b eat en one t eac u pf u l of su gar a lit
tl e m ace five or six good t art appl es p ar ed cor es taken ou t,
l et th em st and in the p u ddi ng and st eam u nti l the app l es are
An ho u r is su ffici ent
do ne
O ne
,
,
,
,
,
,
.
,
.
F IG
Thr ee qu ar ter s of
P UDDIN G
No 2
.
po u nd of br ead cr u mb s
pou nd
O f b est figs S ix o u nc es of su et ; one t eac u pf u l of m oi st su gar
a t easpoo nfu l of milk and a l ittl e nu tm eg grat ed
The figs
-
a
,
,
,
,
,
.
C OOKIN
1 94
G
B A KER S D EP A RTMENT
AND
’
.
chopp ed v ery fine Mix the br ead and su et
fi r st th en the figs su gar and nu tm eg one egg b eat en w ell
and l astly the milk
B oil in a di sh fo u r ho u rs To b e eat en
wi th l emo n sau c e
t m u st
and su e
be
,
.
.
,
,
,
,
.
.
.
S QU A S H
P IE N o 2
.
.
P ar e rip e sq u ash slic e i nto sm all pi ec es boil or st ew th em
with w at er enou gh to pr ev ent b u r ni ng wh en qu i te t end er
ru b thro u gh a col and er ; to one pi nt of sq u ash
add one pi nt
of cr eam or m ilk two or thr ee eg g one cu p of su gar and
one t easpoo nf u l O f spic e; b ake witho u t top cr u st
,
,
,
,
s
,
,
,
A PP L E P U D DIN G
.
w
P u t in a b u tt ered
di sh fir st a l ay er O f appl e sau c e sw eet
ened
ith li ght brow n su gar and S pri nkl e with bits of bu tt er
th en a l ay er O f erarker cr u mb s wi th a li ttl e gr at ed nu t m eg
anoth er l ay er of sau c e and so on endi ng wit h a l ay er of
cr u mb s Bake and eat hot
,
,
,
,
.
.
C O RN MEAL CAKE
S c ald a pi nt of cor n m eal add two eggs a littl e salt and
one h alf t easpoo n
fu l sod a Thi n eno u gh to m ak e sti ffb att er
o nfu l s on hot l ard
and fry by droppi ng in sp o
.
,
,
-
,
.
.
B OIL ED
P U DD IN G
.
O ne cu p of cr eam one cu p su gar one h alf cu p O f b u tt er
mel ted two and one half c u p s fl o u r two ev en t easpoo nfu l s of
Mix su gar and
sod a di ssol v ed in hot w at er
a li ttl e sal t
b u tt er togeth er and b eat u nti l v ery l ight S tir in the cr eam
and sal t m ak e a ho l e in the fl o u r and po u r in the m ix u re
S tir dow n the fl o u r gr ad u ally u nti l it is a smoo th b att er
-
,
,
-
,
,
.
,
,
,
.
.
.
C OOKIN
1 96
G
AN D
B A KER S D EP A R TM EN T
’
.
b att er set in q u ick ov en and b ak e h alf an ho u r
Wh en
do ne tu r n ou t q u ic kly ; with a sh arp kniv e m ak e an i nci sio n
in the sid e of the p u ddi ng p u l l p artly O p en and pu t a lib er
al gl ass of
the
c onser ve wi thi n Clo se the slip by
n
i
h
n
e
e
t
e
h
n
e
s
i
ch
d
with
fi
r
w
r
with
w
t
s
t
e
E
m
a
t
a
s
ee
p
g
g
g
ened cr eam
,
.
,
,
,
.
.
.
MINC E
P IE
.
B oil good b eef t end er ; wh en cold chop it fine To two
po u nd s of chopp ed m eat and h alf a po u nd chopp ed su et add
one t abl espoo nfu l each of inace ci nnamo n clo v es all spic e
n
e
i
g g r and nu tm eg littl e sal t one cu p of syr u p or mol asses
two of su gar ; mix al l w ell to geth er and pu t it in a jar and
co v er it wi th mol asses When m aki ng pi es to each po u nd
of the abov e add one po u nd of fi nely chopp ed t art appl es
and sw eet en mor e if d esir ed
.
,
,
,
,
,
,
,
,
,
.
,
.
C R EAM C US TA R D
Tak e yolk s of Six eggs
.
h alf po u nd of su gar and b eat
u p sam e as spo nge c ak e th en add ten o u nc es of fl o u r ; stir it
w el l and l ay it ou t in j elly c ak e p ans and b a
k e th em in hot
ov en and wh en do ne tu r n th em ou t
one
-
,
,
,
.
,
O R AN GE
P UDDIN G
No 2
‘
.
.
Mix one t abl e
S et one pi nt of m i l k on the sto v e to h eat
spoo nf u l of cor nst arch with a littl e cold milk and the yolk s
.
thr ee eggs addi ng one h alf t eacu p of su gar and a littl e
sal t
Wh enthe m ilk is hot not boili ng stir in the mi x tu r e
an
d l et it b oil stirri ng co nst antly
P eel and sl ic e fo u r
cov er
oranges rem ov e the seeds and l ay th em in a di sh
of
-
,
.
,
,
.
,
,
,
,
CO OKIN
G
AND B
A KER S D EP A RTM EN T
.
ch l ay er wi th su gar W hil e the c u st ard is still
B eat the whi tes of the eggs to
ov er the or anges
addi ng two tab l espoo nf u l s of po wd er ed su gar
o v er thetO p of the c u stard S erv e when cold
ea
.
.
,
po u r it
a sti f
f froth
and spr ead
hot
,
.
.
C H O C O LATE P U D D IN G
Let one pi nt of
1 97
’
.
m il k com e to the b oili ng
poi nt addi ng fo u r
t abl espoo nf u l s of su gar one b ar of gr at ed chocol ate one
t abl espoo nfu l of cor n st arch boil u ntil thick ened po u r i nto
a di sh and pl ac e in a cool roo m
S erv e with ri ch cr eam
flav or ed wi th ro se
,
,
,
,
,
.
.
S N O W MO U N TAIN P U DD IN G
.
of b oili ng water on one half b ox of gel ati ne
add the j u ic e of one l em o n and tw
When
o c u p s of su gar
nearly cold str ai n; add the whit es of fo u r eggs b eaten to a
froth ; b eat the whol e to geth er pu t in a di sh and set on ice
W ith the yol ks of the eggs two teac u pf u l s of m ilk one l ar ge
k
S poo nf u l of su ar
e
t
poo
f
l
of
cor
s
t
a
rch
m
a
n
e
s
n
u
n
a
o
e
a
g
boil ed c u st ar d fl avor with l em o n or vi nill a S erv e cold by
po u ri ng the c u stard ar ou nd p ortio ns of the snow pl ac ed in
sau c er s
Po r
one
u
pi nt
-
.
,
.
,
,
,
,
.
,
.
TUKIS H
C R EAM
.
q u art sw eet Cr eam yol ks O f thr ee eggs one h alf
ou nc e gel ati ne one cu p of su gar two t easpoo nf u l s of b it ter
al m o nd extr act
S o ak the gel ati ne in en
o u gh cold w at er to
co v er it for an ho u r
D r ai n and stir i nto a pi nt of cr eam
m ad e boili ng hot B eat the yolk s with the su gar and add
the boi l i ng mixt u re b eati ng in a littl e at a tim e
H eat u nti l
it b egi ns to thic ken b u t do not boi l it r emo v e it from the
O ne
-
,
,
,
,
.
,
.
,
.
,
,
,
C OO KIN
1 98
G
B A KER S D EP A RTMEN T
AN D
’
.
fl avor wi th v anill a and whil e it is stil l hot stir In t he
o th er pi nt of cr eam b eat to a sti ff fro th
B eat in thi s a
S poo nf u l at a ti m e the c u stard u ntil it is the co nsi stency of
D ip a di sh in cold wat er p ou r in the
spo nge c ake b att er
m ix u re and set on ice to for m
fire,
,
.
,
.
,
,
,
C U S TAR D
.
ith one half cu p of whi te su gar and add
at fo u r eggs w
one q u ar t of rich new m ilk fl avor wi th l em o n stir al l to
n
h
r
Po
a
d
b
a
k
e in m od er ate
u r i nto p u ddi ng mo u ld
e
t
e
g
B
-
e
,
,
,
.
heat
.
SWEET C O R N
MAC A RO O NS
M ake any ki nd
.
of c ake m ix tu re u sing thr ee p art s of grou nd
cor n and one of flo u r drop on p ap er as for coco anu t m ac a
roo ns B ak e in q u ick h eat
,
,
.
.
S AU C E
F OR
P U DDIN G
qu anti ti es of su gar
to geth er and stir in a littl e fl o u r
Tak e eq u al
,
.
and
.
mol asses boil th em
,
,
Z EP HY R
S pr ead
No 1
C R AC KER S
i l y r O f b u tter on the cr ack er s o v er which
spri nk
l e a littl e gr at ed ch eese Pl ac e in a w ar m o v en
a th n a e
,
.
.
P UFF P UDD IN G
.
pi nt sw eet m il k w hit es of fo u r eggs whipp ed to a
froth one teac u pf u l of sift ed fl o u r two third s cu p powd er ed
littl e salt
B eat the
su gar gr at ed p eel of h alf a l em o n
eggs and su gar to a fro th and add thi s al ter nat ely with the
flo u r to the mil k B eat u nt il the mixtu r e is v ery light and
O ne
,
-
,
,
.
,
.
,
,
,
C O OKIN
2 00
G
B A KER S D EP A R TMEN T
AN D
nu t m eg and spri nkl e ou
’
.
o m e p epp er and salt pu t the bo nes
i nto a sau c e pan wi th a l ar ge o nio n chopp ed fi ne and w at er
eno u gh to m oi st en well ; thic ken with a l ittl e flo u r and b u tt er
and serv e on b u tt er ed to as t
ES CALL OP ED S WEET P O TATO ES
'
s
,
,
.
.
weet pot ato es and pl ac e th em in a b u tt er ed
ith a li ttl e sal t and p epp er Mel t one
seaso n w
S lic e cold
b oil ed
s
pl ate
third of a c u pfu l of b u tt er i nto One h alf of a t eac u pf u l of rich
cr eam and S pri nkl e som e of it ov er the pot ato es H av e
yo u r ov en hot and look at the pot ato es ev ery ten mi nu tes
u ntil the b u tter and m il k are al l u sed
i
pe
,
.
-
,
.
,
.
P O TATO
To a l arge co ffee c u pfu l
O M EL ET
of
.
m ash ed
potato es al low thr ee
eggs yol ks and W hit es b eaten sep ar ately 3
lit tl e salt h alf a
t eac u pfu l of m ilk a v ery lit tl e sift ed flo u r a li ttl e bl ack pep
u se eith er
r
n
e
if
fl
a
vor
i
s
pr
e
f
e
rr
e
d
p
r
l
y
or
c
l
ry
a
d
a
e
s
e
e
p
chopp ed fine; heat and gr ease a l arge sau c e pan and po u r mix
t u r e i nto it B row n it li gh tly and serv e hot
,
,
,
,
,
,
,
-
.
.
CABB AG E SALA D
.
h ead of fine red c abb age mi nc ed fine thr ee h ard
boil ed eggs; two tab l espoo nf u l s ham gr avy two t ab l espoo n
f u l s W hit e su gar littl e sal t li ttl e p epp er one t easpoo nfu l
mix ed m u stard one teaspoo nfu l vinnegar Mix and po u r
o v er the chopp ed c abb age
O ne
,
,
,
,
,
,
.
,
.
S OALLO P ED
EGG S
.
P u t a l ayer of
br ead cr u mb s so ak ed to a soft p ast e in milk
th en p epp er and salt and pou r i nto a pie pan set in the o v en
,
,
C OO KIN
ti l hot thro u gh
un
G
AN D
B eat
.
B AKER S D EPA RTM EN T
’
20 1
.
fi ve eggs
to
ti froth
a s ff
,
t ble
add a a
of m el ted b u t ter and the sam e of cr eam and po u r
B ake in a hot o v en
ov er the br ead cr u m b s
A GO O D \VAY To C O O K C HIC KEN
C u t the chick enu p pu t i nto a p ot and co v er with w at er
Let it st ew in the u su al m anner W h en do ne m ak e a
thic keni ng of cr eam and cor n starch add b u tt er p epp er and
H av e r eady a 11 1 ce shor t c ake bak ed andcu t insq u ar es
salt
Lay the c ake on the di sh and po u r
roll ed thi n as for cr u st
the chick en and gravy ov er them whil e hot
P O TTED HALIB UT
S P OO IIIU I
,
.
.
.
.
,
.
,
,
,
,
.
,
.
.
.
Pick to pi ec es cold h alib u t r emovi ng al l the bo nes B u b
p erf ec tly sm o oth P u t i nto a do u bl e boil er , h av i ng the
w at er in the o u ter v essel at a hard boil and wh en the fish is
h eated thro u gh stir i nto it to each c u pfu l of fish a good tea
m ix ed m u st ar d a tea
spoo nf u l of b u tt er a t easpoo nf u l of
Wh en the
S poo nf u l of vinnegur and a lit tl e c ay enne p epp er
nd cov er thetop
fi sh 1 8 nearly cold p ac k it i nto sm all j ar s a
with b u tt er Thi s m u st b e pr ep ar ed by m elti ng the b u tt er
in a cu p, set m a sau c e pan of hot w at er r emo v i ng the white
ch eesy sc u m th at r ises to the to p as it m el t s and fi nal l y
Po ur in on top
str ai ni ng the m elted b u tt er thro u gh a cloth
of the pott ed fi sh whi l e warm b u t not h ot
C odfish m ay b e
pr ep ar ed in the sam e m anner ; eith er will k eep a w eek or ten
day s in a coo l pl ace
.
.
,
.
,
.
,
,
.
,
'
,
.
.
,
.
.
HO W To
C O OK VEAL S TEAKS
.
“
B eat th em v ery lit tl e th en broil o v er cl ear hot co al s u nti l
n on both sid es seaso n with P
a nic e bro w
M p epp er and b u t
,
,
:
‘
C OOKIN
2 02
G
AN D
B A KER S D EP A R TMENT
’
.
wi ng in
som e bit s of
a l itt l e hot w ater
v eal wi th a fewoy sters
seasonedzand po u r ed ov er the st eak is v ery nic e
S end to t ab l e whil e hot
ter
.
A gr avy
.
,
m ad e
by
ste
,
,
.
F ISH
GEM S
.
Tak e any r em nant of boil ed fish
chop it fine and add the
sam e amo u nt of br ead cr u mb s so aked sof t i n mi l k al so two
eggs b eat en and a spoonfu l l of b u tt er ; seaso n wi th salt pep
k
e
e
s
e
i
r
chopp
d
p
a
r
l
y
B
a
e
n
a
b
u
t
t
e
r
d
a
tw
y
e
a
n
d
n
e
n
t
p
p
m i nu tes
,
,
,
.
.
How To C O O K S TEA K
.
H av e a hot
ov e and pl ace the steak withi n do
not pu t in any g rease or w at er
Tu r n am t k eep t u r ni ng til l
done eno u gh; it is b est r ar e
S easo n with b u tt er sal t and
e
e
r
u
e
u
pp
r
bb
d
t
th
r
n
v
e
ry
l
ittl
t
p
r
o
e
e
a
d
a
e
o
t
e
r
o
e
d
w
h
a
g
p
ov er it
t
n
o
n
h
s
a
t
e
p
,
.
.
,
,
.
P O TATO S A UC E
.
P u t i nto a
c e pan three t ab l esp oonf u l s of b u tter a
sm all h andfu l of p ar sl ey ch o pped fi ne;
salt
and p epp er to
t aste S ti r u p well u nti l hot add a sm : l l t eac u pf u l ofcr eam
or newmi l k thic ken with one t abl espoo nf u l of cor n st arch
and stir u ntil it b oi l s
C hO p som e c ol d b oi l ed p ot atoes pu t
int o them ix tu re and boi l u p o nce b ef ore ser vi ng
sau
-
,
.
,
-
,
,
.
,
.
,
CLAM C HO W DER
.
Tak e the kettl e in which yo u r cho wder is to b e m ade
and
e
i
h
a
c
u t in
thi
l
f
po
h
ch
o
u
v
l
c
e
u nd of pork w
a
w
i
n
o
n
e
h
a
y
p
inl pi eces
Let thi s fry u ntil the fat is al l dr aw n ou t, b ei ng
~
.
f l
care u
not to l et it b u rn R em ove the p ork and pl ace in the
.
C OOKIN
204
G
AN D
B A KER S D EPA RTMENT
’
.
pick ou t al l the h ard bits S et the li q u or aw ay ; wh en
coo l S ki m off al l the fat b o il the li qu or dow n to a pi nt
Th en r et u r n the m eat to it whil e hot add p epp er and sal t
and any spic e you c hoo se
Le t it boil for a few mi nu t es
stirri ng all the whi l e
P u t i nto a croc k to cool
U se co l d
and cu t in thi n sli ces for tea or w
kf ast
ar m it for br ea
fine
.
,
.
,
,
.
.
.
.
B OIL ED HAM S
.
S o ak o v er ni ght
P u t i nto a pot a nd b ail gently for five
t ak e 1 t off the fire and l et it r em ai n in the w at er
ho u r s
P eel O ff the ski n and S pri nkl e wi th bread or
u nti l cold
cr ack er cr u mb s and brow n in the o v en; slic e thi n for the
ta
ble
or six
,
.
.
L
C O OR IN
LO
O ()
G D EP A RTMEN T
‘
2 05
.
D EP
R IN G
C O TTON
GO OD S
GR EEN
The good s sho u l d fir st b e
T M EN T
A R
.
.
.
di pp ed
i nto
ho m e m ad e b l u e;
ft r r em ai ni ng u ntil the ri ght d ar kness is o b tai ned tak e
M ake a dye wi th f u stic thr ee
ou t dry and ri nse a l ittl e
po u nd s lo gwoo d thr ee o u nc es to each po u nd good s b y b oil
ing dye one ho u r ; when coo l ed so as to b ear the h and pu t
in the good s stir q u ic kl y for a fewm i nu t es and l et it stand
for one ho u r ; t ak e ou t and drai n th em ; di ssolv e and add
to the dye for each po u nd of cotto n bl u e vitrol one half
o u nc e and dip ano ther ho u r W ri ng ou t and l et dry in the
shad e
B y dimi ni shi ng or add ing the f u stic and lo gwood
any sh ad e m ay b e ob tam ed
a e
,
.
,
,
,
,
,
,
,
-
,
,
.
.
.
SKY
B LUE
.
For five po u nd s of good s sev en o u nc es of bl u e vi triol ;
b oil few mi nu t es th en dip good s thr ee ho u r s th en p ass?
thro u gh stro ng lim e w at er
,
,
,
.
B LA CK
.
For five po u nds of good s su m ac wood and b ar k to gether
five po u nd s; boil tli ree fou I ths of an ho u r and l et the good s
steep ni ne ho u i ; th
en dip i n li m e watei thr ee f
o u rth s of an
ho u r th en l et the good s di ain one and one half hou 1 s; add
,
,
,
s
-
,
L
C O ORIN
2 06
G D EP A RTMENT
.
m ac t welv e o u nc es of copp er as and dip anoth er
ho u r; th en ru n t hro u gh the lim e w at er for tw enty mi nu t es;
th en m ak e a new dye wi th thr ee po u nd s of l o gwood b yg
boili ng one ho u r and dip agai n for two and one h al f ho u rs;
now add thr ee o u nc es of b i chrom at e of pot ash to the l og
woo k dye and dip one and one h alf ho u r s R i nse in cl ear
water and dry in the sh ad e
to the
su
,
,
,
-
,
-
-
.
,
.
R ED
.
—
For fiv e po u nd s of goo ds three gi ll s of m u ri ate of tin
,
add
wat er to cov er good s bri ng to b oili ng heat pu t in the good s
stir for one ho u r ; m ake a newdye with two po u nd s of nic
wood and su ffi ci ent water to cov er the good s w el l ; steep for
thr ee fo u r th s of an ho u r th en pu t in good s and i ncrease for
one ho u r not b ri ngi ng to a b oi l i ng h eat at all
Take the
o
s
u
t
and drai n for one ho u r ; w ash in cl ear w at er
ood
dry
g
in the sh ade
,
,
,
-
,
.
,
,
.
O RA NGE
.
—
For
po
ood s thr ee o u nces su gar of l ead ; b oil
ten m i nu t es l et cool and th en pu t i n the good s; l et st and
tw
o ho u rs wri ng ou t; m ak e a new dye wi th b i chro mat e of
s
six o u nc es one o u nc e m add er dip u nti l su i ts
t
a
o
h
p
; if the
col or i s too d ar k d1 p i nto lim e w at er u nti l the d esir ed sh ad e
is r each ed
thr ee
u nds g
,
,
-
,
,
,
,
.
R OYAL
B LUE
.
—
ood
s
thr
e
p
r
b
i
e
e
o
u
n
c
s
c
o
e
a
s
o
l
g
;
p
and dip tw enty mi nu t es th en ri nse thro u gh so ap su d s and
b ac k to the dye thr ee tim es Mak e a newdye of three fo u r th s
F or thr ee po u nds of
,
.
-
L
C O O R IN
2 08
G D EPA RTMEN T
.
l ess i ndigo acco rdi ng to the d ep th of co l or d esir ed ; boi l agai n
u ntil the d esir ed sh ad e i s O bt ai ned
.
W INE C O L OR
—
For one pou n
d of good s c am wood ei gh t o u nc es; boil fift een
.
m i nu tes and dip the good s one ho u r ; add the vi trio l one fifth
o u nc e; if not dark eno u gh add C opp er as one fo u rth o u nc e
-
-
.
,
S C AR L ET
.
For five po u nd s of go od s— cochi neal two and one h alf
ou nc es m u ri ate of tin one po u nd t art aric acid two and one
h alf o u nc es; boil u p the dye pu t the good s in worki ng the
ood
s bri skly for fif teen m i nu t es aft er which boil two ho u r s
g
drip and dry in the
stiri ng the whi l e; ri nse in cl ear w ater
sh ad e
.
-
,
,
,
,
,
,
,
.
GREEN
.
—
For
o nd s of good s fu stic five po u nd s al u m one
and one h alf po u nd s st eep for two h o u r s pu t the good s in
and l et th em r em ai n u ntil a good y ell ow is obt ai ned th en
fi l ter and add extract of ch emic one t abl esp oo n
f u l at a tim e
fi ve p
u
,
-
,
,
,
,
u
,
ntil the color
Mak e a
su
it s
.
,
O r:
ro ng dye of hickory b ar k and y el low vak in
equ al q u anti ti es add the ex tr act Of i ndi go
u ntil the d esir ed
/
sh ad e is r each ed
st
,
,
,
.
P UR P L E
—
n
o
e
u
For
po nd of good s al u m one o u nc e p u lv eriz ed
cochi neal one h alf o u nc e t art aric acid one o u nc e m u ri at e of
tin one gill boi l all the i ngr edi ent s exc ept the cochi neal for
.
,
-
,
,
,
L
CO OR IN
G D EP A RTMEN T
2 09
.
fi ft een mi nu tes th en add the cochi neal and boil ten mi nu t es
dip the good s for one and one h aif ho u r m ak e a newdye
with B r azi l wood two o u nc es l og wood m u ri ate of tin two
ill
t
easpoo nf u l of c hem ic al u m one ou nc e wor k agai n
n
e
s
o
g
u ntil co l or su it s dr ai n ri nse S l ightly in salt w at er and dry in
the sh ad e
,
,
-
,
,
.
,
,
,
,
,
,
,
M ADD ER
R ED
—
For five po u nd s of good s five O u nc es of red or cream tar
tar two po u nd s al u m ; pu t in the good s and boil for one
ho u r; l et the good s cool in the dye; boil agai n for one h al f
,
,
,
-
ho u r Make a newdye with a peek of b ran and su ffi ci ent
w ater m ak e it l u k e w arm skim the br an off and add fo u r
po u nd s of m add er; enter the go od s and r ai se to a boil i ng
h eat ; dr ai n one h alf ho u r w ash in stro ng su d s and dry in
.
,
,
-
,
,
the su n
.
TOBACC O B RO WN
.
For thr
po d of good
h al f p ou nd c amwood ;
boil tw enty mi nu t es dip the good s for one h ou r; t ake ou t
the good s and add to the dye one po u nd f u sti c; b oi l tw enty
mi nu tes dip the goods for one h ou r add one h al f o u nce of
b l u e v i trio l two o u nc es C opp eras dip agai n for tw enty
mi nu t es; if the co l or is to light add mor e copp eras; drai n
rinse in cl ear w ater and hang in the sh ad e
un s
ee
s,
one
-
,
,
-
,
,
,
,
,
.
For one po u nd of good s—one ou nc e argal one ou nc e
m uri at e of tin boi l and dip one ho u r; t hen add to the dye
one h al f po u nd of f u sti c b oil fi ft een mi nu tes and dip th ree
o ou nc es of c ochi
fou rth s of an ho u r and add to the dye tw
,
,
-
,
,
L
C O O R IN
2 10
neal ; dip One half ho u r,
-
G D EP A R TMEN T
.
dr ai n and dry in the sh ad e
LAC
.
R ED
.
For thr ee p ou nd s of good s —six o u nc es ar gal b oil five
m i nu t es; th en m ix one—
h alf po u nd m u ri at e of tin wi th one
h alf po u nd of p u l v eriz ed l ac; l et th em st and for thr ee ho u r s
add half Of t hi s n
ewm ix u re to the dye and dip one h alf ho u r ;
add the r em ai nd er and dip thr e
e fo u r th s of an ho u r ; keep
the dye at a boili ng heat for one h alf ho u r cool O ff and dr ai n
the good s; do not ri nse b u t dry in the shad e
,
,
,
-
,
-
-
,
.
D R AE
.
—
thr ee po u nd s of good s two o u nc es of l o gwood
two
o u nc es al u m b oil to geth er for one h alf ho u r dip the good s
for thr ee f ou rths of an ho u r If not d ar k eno u gh add al u m
and lo gwood in eq u al q u antiti es u ntil the ri ght shad e is
r each ed
F or
,
-
,
,
-
.
.
S LATE C O L O R
.
B oil b each b ar k in an iro n v essel filt er aft er it has boil ed
su f
fi ci ently add copp er as m or e or l ess accordi ng to the d epth
of color d esir ed ri nse in cl ear w at er and dry in the sh ade
,
,
.
,
C OLO R
B oil ateac u p of bl ack tea in an iro n v essel with a tea
poo n of copp er as and su ffici ent w ater D il u t e the good s in;
thi s
D O VE
.
,
,
.
.
C RIM S O N
For
w at er
,
.
po und of good s —
m ake a p ast e of cochi neal and
pu t the good s in thi s for one ho u r ; add one po u nd of
one
,
L
C O O R IN
212
G D EPA RTM EN T
.
ho u r th en add mor e l o gwoo d orB r azil wood
titi es u ntil the co lor is d ark eno u gh
in equ al
,
qu an
.
,
LIGHT B LU E
.
—
For one po u nd of S ilk di ssolv e one h alf t ab l espoo n of
al u m in a teac u p O f hot w at er and pu t it in a g
all o n of cold
"
w ater; th en add one t easpoo n ch emic at a ti me to obt ai n the
d esired color The more chem 1 c th at is u sed the d ark erwi ll
hi s bl ue wor ks eq u ally wel l on woo l en sil k
b e the col o r T
-
,
,
.
,
.
,
O R ANG E
.
For five p ou nd s of silk five o u nc es of annotto five o u nc es
ofsal er at u s boi l the good s in thi s fift een mi nu t es dr ai n and
-
,
,
,
dry
.
C RIM S O N
.
F or thr ee po u nd s of si l k —n i ne o u nc es of al u m ;
t eep and
dip for one ho u r ; t ak e ou t and drai n; m ak e a new dye of
c e t ar taric acid ni ne
S ix o u nc es of br u i sed nu tgal l s one o u n
o u nc es cochi neal su ffici ent w at er to cov er the good s; b oi l
for fif teen m i nu t es; wh en the dye b egi ns to coo l dip r ai se
r Wat er
to a boil co nti nu e to dip one ho ur; w ash in cl ea
ri nse and dr y in the sh ad e
s
.
.
,
,
,
'
,
,
.
GREEN
.
k
i
k
a
a
l
l
o
b
w
o
y
boil three fou rth s of an ho u r; fi lt er and add one and one h al f
g
s of al u m ; l et st and u nti l c old whi l e thi s dye is b ein
o
d
u
n
p
made co l or the gOods In w
d w
ash ; th en
a
sh b luei ng; dry an
arm
dip 1 n thea
l iimand b ark dye; if it do es not t ak e Wel l W
the d
l
l
e
a
i
e
t
t
Or
y
—
r
For th ee p ou nds Of si lk two po u nd s
‘
e
-
-
,
,
'
,
.
'
L
C O ORIN
G D EP A RTMENT
2 13
h alf p eck p each l eav es; boil w ell ; filter and add one
h alf t eac u p of proto ch l orid e of tin stirri ng w ell ; pu t in the
u t and
k
h
s
o
e
o
a
e
t
ood
tir
ro
d
i
t
t
ood
m
e
s
s
a
d
s
u
n
f
r
e
n
u
t
n
n
;
g
g
add to the dye one t abl espoo n of i ndi go at a tim e u ntil the
desired shad e is r each ed; pu t in the good s agai n and dip one
h alf ho u r; t ak e ou t the good s ri nse and dry imm edi at el y
e
On
-
,
,
.
.
,
P U RP L E
.
For thr ee p ou nd s of silk —first dip the good s in a sol u tio n
of b l u i ng w at er; dry the good s th en dip in One po u nd al u m
to su meient w at er to co v er ; steep for ten mi nu t es; if the color
is not f u ll eno u gh add a litt l e ch emi c ; dr ai n and dry
,
,
.
.
EE
SN U
B ROWN
.
o gall o ns
tw
in thi s for fift een
For thr ee p ou nd sO f S il k— m ake a so l uti on of
of w ater and six ou nces of b l u e v i trio l ; dip
mi nu tes; th en ru n it throu gh l im e w at er; then ru n throu gh a
sol u tio n of thr ee ou nc es of Pru ssi at e ofp otash to one
a
g l l on
of w at er
B LACK
,
.
.
M ak e a w eek dye the Sam e as the bl ack in w ool en good s;
workthe good s in b ichrom ate O f p atassa, at a littl e b el ow
boi l i ng h eat ; th en dip in l o gwo od in the sam e m anner; if
olored
c
in b l u e v itrio l ,
bout
u se a
the sam e
h eat
.
M IS C E L L A N E O U S
B A
KIN
G
C O O
R
EC
IP
KI N
G
A N
D
E
C O CO AN U T C R EAM CAKE
.
b u tt er two c u p s su gar t hr ee and a hal f c u p s
flo u r W hi tes of six eggs one t easpoo nf u l b aki ng powd er one
h alf cu p of milk b ak e in l ay er s Filli ng: O ne h alf cu p
hi tes of two eggs; b eat the eggs
su gar one half cu p flo u r w
and stir in su gar and flo u r ; add one half pi nt b oili ng milk
and one cu p coco anu t m ake fro sti ng for the top ; spri nk l e
with coco anu t b efor e dry
O ne cu p
'
,
,
,
,
,
-
.
,
-
,
,
-
.
,
.
G R A HA M
B R EA D
.
q u art of w arm w at er one pi nt of br ead S po nge one
and one of
cu p of m ol asses one t easpoo nf u l of sal er at us
sal t; gr ah am flo u r to m ake a sti ff b att er ; add the spo nge l ast
B
k
e
u t it in b u tt er ed ti ns and l et it ri se b efor e b aki ng
a
p
in sm all lo av es for thr ee q u art er s of an ho u r
O ne
,
,
,
,
,
.
,
-
.
CAN N ED S ALM O N S OUP
D rop i nto
.
qu art of milk two slic es of o nio n a littl e sal t
h alf a spoo nf u l of p epp er and pl ac e ov er the fire to boil for a
W hil e it is boili ng sel ec t abo u t a po u nd of
fewmi nu t es
fi nely chopp ed c anned sal m o n fro m which al l pi ec es of
bo ne fat and ski n have b een r em ov ed
Thick en the milk
a
,
,
.
,
,
,
.
,
MIS C ELL AN EO U S C O O KIN G
216
AN D
B A KIN G R EC IPES
.
c l d the m eal witho u t l eav i ng any l u mp s or w etti ng to m u ch
th en one cu p mol asses and one t easpoo nfu l sal er atu s dis;
Let it cool eno u gh to m ix with the
solv ed in a l ittl e w at er
wl of spo nge pr ep ared the ni ght b efor e
hand s
U se a bo
and k nead u p with wh eat flo u r u nti l q u it e sti ff th en set it near
B ak e nearly an ho u r
the sto v e to ri se
s a
,
,
,
.
,
’
.
.
A N O THER GR AHAM B READ
.
l i ght spo nge two t ab l espoo nf u l s mol asses two
c u p s gr ah am flo u r one cu p wh eat fionr eno cu p w arm w at er
one h alf cu p milk one halfteaspoonfu l sal er at u s and one O f
O ne cu p
,
,
,
,
,
-
-
,
lt
sa
,
B RO WN B R EAD
.
Thr ee c u p s O f y ell ow Indi an m eal one and one hal f c u p s
rye m eal thr ee c u p s of so u r m i l k one h alf cu p mol asses one
t easp oo nfu l sal er atu s S t eam three ho u r s th en b ak e thr ee
ho u r s sl ow l y
CAKE ICEING
c
,
-
,
,
,
.
,
.
.
B eat whit e of three eggs to sti ff froth
h alf cu p s p u lv eriz ed su gar
and add one and one
.
O Y STER
S AUCE
'
Drain the l iqu or from
qu art of oy sters i nt o a k ettl e and
p l ac e it ov er the fire to boi l S kim twic e and th en tu rn in
A s soo n as the oy st er s are r ou gh ed and pl u mp
the oy st er s
If th er e is not a pi nt of the liqu or re
sk im th em ou t agai n
m aini ng add enou gh mi l k to m ak e th at q u antity R u b two
h eapi ng t ab l espoo nf u l s of fl o u r i nto som e mor e mi l k and
to the hot l iqu i d to m ak e a smooth cream S alt to
stir it in
“
a
.
,
.
.
.
,
.
MIS C ELLA N EOUS C O OKIN G
t ast e
A ND
B AKIN G R EC IP ES
lt poo nf u l of p epp er and a lit tl e gro u nd nu t
D rop the oy ster s i nto thi s sau c e af terit has boil ed to
m eg
a thic k cr eam and as soo n as it r each es b oi li ng poi nt stir i nto
it the yolk s of two eggs and two tabl esp oo nf u l s of m elt ed
b u tter S erv e in a sh allow bro ad di sh and gar ni sh wi th
thi n angu l ar bit s of hot to ast
add a sa s
,
.
,
I
,
.
,
.
,
FOR
C HOC O LATE
.
S c ald two third s O f a cu p of m il k and a t ab l espoo nf u l of
o o u nc es of gr ated c hocol at e and b oil u ntil
su gar add tw
q u it e thick ; coo l b efor e u si ng
-
,
.
W HEAT B R EAD
.
of flo u r i nto a l ar ge b owl or tr ay h eap
it aro u nd the sid es l eavi ng a hollow in the c entr e; pu t i nto it
a q u art of w ar m w ater add to it a l ar ge tabl espoo nf u l of salt
half a t easpoo nfu l of sal er at u s di ssolv ed in a littl e water
and h al f a gill of b aker s y east ; hav e thr ee pi nt s m or e of w ar m
w at er and wi th as m u c h of it as m ay b e nec essary m ak e the
whol e in a r ath er sof t do u gh ; wor k it well with both h and s;
when it is sm ooth and shi ni ng str ew a lit tl e fiou r ov er l ay
a thic kly fold ed c l o th ov er it and set it in a warm pl ac efor
fo u r or fi ve ho u r s th en k nead it again for fift een m inu t es
cov er it and l et it set to ri se agai n; wh en it is l ike a spo nge
wor k it down again divid e it in lo av es eit her two or fo u r
and b ak e in a q u i ck ov en
P u t sev en po u nd s
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
‘
,
,
.
C U RR Y
R IC E AN D C H IC KEN
C u t a po u nd
.
of c anned or cook ed chic ken i nto sm all pi ec es
D rop th em i nto a pan in
and seaso n with p epp er and salt
.
MIS CELL AN EOU S
21 8
C O OKIN
G
AN D
B A KING R ECIP ES
.
which th er e is a h eapi ng t abl espoo nfu l of b u tt er b u bbli ng
hot If o nio n fl avor is li ked a t ab l espoo nfu l of th at veget a
b l e fi nely chopp ed and brow ned in b u tter m ay b e add ed
S tir the chic ken u ntil it is S light ly brow ned th en r emo veit
and add the b u t ter a t eac u p fu l of ric e sto ck or the sam e
qu antity of mil k a t easpo onfu l of su gar and a t easpoo nf u l of
c u rry powd er th at has b een thoro u ghly mix ed with a tea
spoo nf u l of flo u r and w ell moi st ened wit h mil k or stock
S tir
u ntil al l is of abo u t the co nsi stency of
cr eam ; t hen add the
C hic ken and boi l two or t hr ee mi nu t es
stirri ng al l the ti m e
N owr emo v e it fro m the fire and sq u eez e i nto it the j u ic e of
h alf a l emo n; sti r agai n and po u r it i nto a di sh of ric e F or
East Indi a t ast es one or ev en two t ab l espoo nf u l s of c u rry wil l
b e no ne too mu ch
W arm and cold v eal l amb and al l ki nd s
of po u l try or gam e m ay b e u sed i nst ead of chick en
S om e
cook s add h alf a gr at ed coco anu t to the c u rry and m any
thi nk it a pl easi ng additio n
,
.
,
.
,
,
,
,
,
.
‘
,
.
,
.
,
.
,
.
,
.
GRIDD L E
Mix
CAKES
.
qu art of sou r milk with three t abl espoo nf u l s of
mo l asses and sal t to t ast e; then add S lowly fo u r c u p s of
sift ed flo u r w
with two teaspoo nf u l s of sal er at u s
el l mix ed
b efor e w etti ng O ne or two eggs wil l gr eatly impro v e thi s
one
,
,
,
.
C O C O ANUT PUDDING
.
Mak e a cu st ard with one one pi nt of rich mi l k
,
o tea
tw
poo nfu l s corn starch one h alf cu p su gar whit es of fo u r
B oi l the mi l k k eepi ng a
eggs a l ittl e sal t and fl av ori ng
t abl espoo nfu l or two in which to di sso l v e the cor n starch ;
u r the boi l i n mi l k u p on it addi n
e
e
o
h
r
n
e
u
a
d
t
h
s
a
s
t
p
gg
g
g
g
s
-
,
,
.
,
,
,
MIS C ELL AN EO U S
220
C OOKIN
G
AND
B A KIN G
RE
C IP E
S
.
yo l k s of two eggs and serv
h of ric e o r
e in the hollow of a di s
ov er hot b u tt er ed or sli ghtly d ipp ed to ast In eith er c ase a
fewbrow ned hot br ead cru mb s sprinkl ed ov er it add s to its
app ear anc e and fl avor
,
.
'
.
FLANN EL CAKE
.
Po u r abo u t a p i nt of boili ng water in two c u p s of corn
m eal ; strai n in one q u ar t of so u r m i l k; add fl o u r eno u gh to
m ak e a prop er b att er fir st sifti ng the flo u r w ell mix ed with
two teaspoo nfu l s of sal er at u s b efor e w etti ng; m ix thoro u ghly
and b ak e q u ickly
O ne or tw
o eggs i m pro v es thi s r ec eipt
,
,
,
.
.
J O HN N Y CAKE
.
o r m ilk two third s of a cu p of su gar one egg
b u tt er siz e of a w al nu t , h alf t easpoo nf u l of sal er at u s; equ al
p arts of flo u r and Indi an m eal to m ak e it as thick as soft
gi ngerbr ead
O ne
cu p s u
-
,
,
,
.
C OCO A NU T C R A CKER P UDDING
To one h al f
.
coco anu t add one fo u rth of a pou m d of
cr ack er d u st; and to th em one and a h alf pi nt s of boi l i ng
mil k two o u nc es m elted b u tter and S ix o u nces su gar
S tir
al l to geth er ; b eat six eggs yolk s and whit es sep ar at ely sti r
th em i nto the mixtu r e th en pu t it in a pan and b ak e it or
i nto a p u ddi ng mo u ld and boil it l i ke c u st ard; or it m ay b e
u
t
n
u
n
k
e
d
i
to
di
h
l
i
d
i
h
p
t
b
a
s
n
e
w
a
s
e
a
d
a
t
fl
p
p
-
cu p
-
,
.
,
,
,
,
,
'
.
ELAND Y S AU C E
.
Ru b a h eapi ng t ab l espoo nfu l
of b u tt er i nt o a cu pfu l O f
su gar u ntil it b ecom es a cr eam ; th en stir i nt o it
h al f a cu p
,
C O OKIN
MIS C ELLA N EO U S
G
B AKIN G
A ND
S
R EC IP E
.
22 1
of cold sw eet m ilk a spoo nf u l or so at a tim e W hen al l
is m i ngl ed sm oo thly and ev enly gr ate ov er it a littl e nu t m eg ;
a tabl e
n
spri nkl e a sif ti n
e
a
t
of
ci
o
po
or
i
to
it
h
n
n
u
n
i
t
a
m
n
g
spoo nf u l ro se w ater O r an
n
pr
f
rr
e
d
fl
a
vori
e
e
g
y
fu l
.
,
,
.
B IS C UITS
O ne pi nt
.
cream one and one h al f pi nt s bu tt ermilk one
l ar ge t easpoo nfu l sal er at u s li ttl e salt flo u r eno u gh to m ake
sti f
f as br ead
-
,
,
,
,
.
S TEAM ED
Two c u p s of
IND IA N
B READ
.
fl o u r fo u r c u p s of cor n m eal two c u p s sw eet
mi l k two c u p s so u r m i k one t easpoo nfu l of sal er atu s one
u rs
egg lit tl e salt one cu
m
e
e
yr
S
thr
ho
up
t
e
a
s
p
,
,
l
,
,
,
.
.
,
,
C O C O AN UT L AY ER CAKE
.
Two caps su gar
h alf b u tt er thr ee eggs one cu p mi l k
thr ee c u p s flo u r two teaspoo nf u l s b aki ng powd er ; b ake as
for j elly c ak e Filli ng: O ne cu p coco anu t; add whites of
thr ee eggs b eaten to a frot h and one cu p of p owd er ed su gar;
spr ead thi s b etw een the l ay er s of c ake
Th en to one fo u rth
cu p of coco anu t add fo u r t abl espoo nf u l s of powd er ed su gar
and spr ead thickly o v er tO p of cake
one
-
,
,
,
,
,
.
,
-
.
.
C O C O A N UT B READ P UDDIN G
.
br ead cr u mb s two eggs one h alf cu p concentrat
ed coco anu t one pi nt mil k; b u tt er and su ar to t ast e
g
O ne cu p
-
,
»
,
,
.
P UDD IN G S AUC E
No
,
1
.
Thi s ex c ell ent p u ddi ng sau c e is m ad e by heati ng i nto
pi nt of boili ng
and sli ght l y
l t d mi l k
sa e
,
h alf
a
c u pf u l
a
of
MIS C ELLAN EOU S C OOKIN G AN D
222
B A KIN G
R EC IP ES
.
r and the whipp ed yolk s of thr ee eggs S tir thi s u nti l
it b ecom e a cr eam b u t not a c u stard ; r emov e from the fire;
flav or with a teaspoo nf u l of v anill a or oth er extra
ct s, and
heat i nto it the finel y froth ed whit e of an egg
su ga
.
,
-
.
C OCOANU T
P IE
.
coco anu t one h alf po u nd powd er ed su gar one
q u art u nski m m ed mil k whit es of six eggs b eaten to froth
one t easpo onf u l nu tm eg; boi l the m il k and remo v e fr om the
fire th en gr ad u al ly whip in the b eat en eggs; wh en near ly
cold add nu tm egs and ex tr act s and stir in coco anu t ; po u r in
p aste sh ell s b ak e abo u t tw enty m 1 nu tes
O ne cu p
-
,
,
,
,
,
.
,
H OMINY CAKE
.
Two c u p s O fboil ed
homi ny ,
cold ;
it smooth ; stir in
thr ee c u p s so u r mi l k and h al f a cu p m elt ed b u tt er
two tea
S poo nf u l s sal t two t ab l espoo nf u l s su gar ; add th ree eg s w ell
g
b eat en one teasoonfu l sal er atu s di sso lv ed in l u ke w arm
water two c u p s fl o u r B ake qu ickly
,
,
,
.
.
GRA H AM GEM S
.
pi nt so u r milk one egg one t abl espoo nf u l mo l asses
h alf a teasp oo nfu l of
one and a h al f pi nt s of gr ah am fl o u r
H av e the ti ns hot
sal eratu sfb eat to geth er a fewmi nu t es
and gr eased ; drop in the b att er
and b ake ten to fi ft een
m i nu t es in a q u ick o v en
O ne
,
,
,
,
'
.
,
.
MAC AR O NI
Wash a qu arter of
boil i ng salt ed w ater
.
a
AND
TO MATO ES
.
po u nd of m ac aro ni and p l ac e it in
W h en it is do ne enou gh to b e easily
2 24
MIS C ELL AN EOUS C OOKIN G A N D
B AKIN G
S
R EC IPE
.
to geth er t hor ou gh ly ; t ak e a co tto n b ag dip it
in sc aldi ng hot water; flou r it w ell and l ay ov er it a pan;
pl ac e the p u ddi ng in the sac k and tie it cl osely pu t it in a
k ettl e of b oili ng water for fo u r or fi ve ho u r s; hav e b oili ng
hot w ater r eady to fill the pot a it b oil s away so as not to
allo wit to get b elo wh eat
m eg; m ix al l
,
‘
,
”
s
.
C O C O A N UT
,
P IE 3
.
anu t so ak ed
Thr ee eggs one half cap coco
mil k; b ake wi tho u t u pp er cr u st
-
,
a
pi nt
.
C HO C O LATE D RINK
.
S cr ap e or gr at e two oblo ng b ar s of fine c hocol ate and po u r
a tabl espoo nf u l of boili ng w ater u po n it stirri ng u ntil thor
ou ghly m ix ed th en add a c u pf u l of m il k th at has r each ed
boili ng poi nt and p er m it it to simm er b u t not boil stirri ng
co nst antly abo u t sev en mi nu t es S u gar m ay b e add ed if
desir ed
,
,
,
,
.
.
B RO IL ED C HIC KEN
.
e
e
n
n
t
h
a
sj oi nt b u t do not p art
pli
chick
dow
b
ck
di
t
t
h
e
S
it and fl att en with a pot ato m ash er ; broil ov er a hot fire fro m
ith sal t
sev en to ten m i nu tes tu r ni ng fr eq u ently ; S pri nkl e w
and add alit tl e b u t ter or oliv e oil ; l ay the chic k en u po n a
li ghtly b row ned pi ec e of b u tt er ed to ast th at has its ed ges
neatly trimm ed and serv e
,
,
,
.
C OR N CA KE
.
Thr ee eggs b eat en li ght
two c u p s so u r m ilk ; thr ee t abl e
spoo nf u l s m el ted b u tt er one t abl esp oo nf u l whit e su ar
n
o
e
g
,
,
,
MIS C ELLA N EOUS C OO KIN G AN D
B A KIN G
S
REC IP E
2 25
.
m all t easpoo nf u l of salt on
e t easpoo nf u l sod a m ix ed w ell
with cor n m eal eno u gh to m ake a thin b at ter
B ake in a
or
sm all ti ns for h alf an ho u r 1 1 1 a hot ov en
n
a
sh all o
p
s
,
,
w
.
.
CL O VE
O ne h al f
C AKE
.
po u nd b u tt er one po u nd su gar one po u nd flo u r
one po u nd r ai si ns one cu p m ilk thr ee eggs one t easpoo nf u l
sod a one l ar ge teaspoo nf u l clov es, C i nnam o n and nu tm eg
-
.
,
,
,
,
,
.
,
C O R N STAR C H P UDDIN G
.
O ne qu art of m il k ex c ep t eno u gh to wet two tab l epoonfu l s
pl ac ed in a tin p ail and set in a kettl e of boil
O f cor n st arch
,
,
w ater ; add the yolk s of fo u r eggs b eat en h al f a cu p of
su gar the cor n st arch and a l it tl e salt ; l et it boil u ntil it thic k
ens; wh en cool fl avor with one t easpoo nf u l of v anill a po u r in
to a p u ddi ng di sh b eat the whi tes of the eggs with h alf a cu p
p u l v eriz ed su gar fl avor wi th l emo n and pl ac e in the o v en to
b row n
ing
,
l
,
,
,
,
.
D AR K C U P
Thr ee c u p s b u tt er S ix
CA KE
.
c u p s su gar ten c u p s fl o u r ei ght eggs
o c u p s m i l k one t easpoo nf u l sod a and spic e and fr u it if de
tw
S l red
O ne thIrd of th1 s r ec e1 pt W 1 l l b e su fliC Ient for one l o af
,
,
,
,
,
-
-
.
.
PLU M P U DDIN G
.
Thr ee q u arter s of a cu p of r ai si ns co v er with a c upfu l of
boili ng w at er Let st and for fift een mi nu t es drai n the w at er
D r edge and stir thro u gh th em a h eapi ng t easpoo nf u l of flo u r
-
.
,
,
.
.
Whil e the r ai si ns are so aki ng b eat a h eapi ng t ab l espoo nfu l
ofb u tt er i nto a t easp oo nfu l of su gar and add th
e b eaten yolk s
“
of tw
o eggs; mix thoro u ghly and pou r sl ow l y i nt o it hal f a
I
.
,
v
o
.
92 6
MIS C ELLAN EO US
C OO KIN
G
A N D B A KING R EC IPE
S
.
of sw eet mil k stirri ng co nstantly N ow stir i nt o
it one and a h alf t eac u ps of flo u r i nto which two t easpoo nf u l s
th
e
m
O f b aki ng powd er h av e b een c ar ef u lly m ix ed by p assi n
g
to geth er thro u gh a si ev e A f ter thi s is b eaten i nto a sm oo th
do u gh add the w ell b eaten w hi tes of the eggs Po u r i nto a
p u ddi ng pan and b ake in a q u ick o ven u ntil by t esti ng wi th a
S erv e hot with
str awit is fo u nd to b e thoro u ghly coo ked
p u ddi ng sau c e
LEM O N CA KE
tea c u pfu l
.
,
.
.
.
.
.
h alf cu p b u tt er one
h alf cu p milk two and a half c u p s flo u r thr ee eggs half a
t easpoo nfu l of sal er atu s and the j u ic e and gr ated ri nd of one
l em o n
O ne and one
-
h alf c u p s
r
su ga
one
-
,
,
,
,
,
,
.
SP ICE
B R EA D
P UD DIN G
O ne qu art
.
of gr ated br ead cr u m b s one qu art of milk fo u r
one h alf cu p
eggs w ell b eat en b u tt er the siz e of an egg
su gar two t easpoo nf u l s spic e mix al l w ell to geth er and b ake
S er v e wi th sau c e
,
,
-
,
,
,
,
.
.
S WEET P O TATO
P IE
.
B oil sw eet potato es su ffici ent to m ak e a pi nt of p u lp add a
il
k
u
u
m
n
o
a
s
a
c
s
s
i
t
m
l
l
of
r
littl
lt
yolk
of
a
a
e
s
a
h
e
t
f
p
p
g
o eggs a t easpoo nf u l of flo u r and b ake in a sh allow pan
tw
li ned with pie p ast e W h en do ne b eat the whit es O f the eggs
with powd er ed su gar for the top and brow n it in the ov en
,
,
,
,
,
,
.
.
,
D RIED AP P L E C AI; E
.
Thr ee c u p s dri ed
.
ppl es so ak ed ov er night and chopp ed
fine and st ew ed in thr ee c u p s of m ol asess thr ee eggs thr ee
a
,
,
,
MIS C ELLAN EOUS C OOKIN G A N D B A KIN G R EC IP ES
228
.
citro n one po u nd b u tter one po u nd su gar one and one
q u ar ter pou dd of fl o u r ten eggs half a cu p mol asses one
tabl espoo nf u l of m ac e clov es ci nnamo n al l spic e and nu t
m eg one teaspoo nf u l sal er at u s d i ssol v ed in sou r cr eam
,
,
,
,
,
,
,
,
,
.
,
S NA P S
GIN G ER
r one cu p b u tter seven
c u p s flo u r one egg one l arge teaspoo nf u l of sal er atu s one
t ab l espoo nfu l of Vi negar and gi nger to ta te
O ne
cu p
mo l asses
.
one cu p su ga
,
,
,
,
,
,
s
.
F RUIT C OOKIES
Two c u p s su gar
nh al f
b u tter two eggs two c u p s
rai si ns two t ab l espoo nf u l s so u r cr eam or so u r milk two
t abl espoo nfu l s ci nnam o n one t abl espoo nf u l nu tm eg one
t easpoo nfu l sal eratu s R ol l a fewat a tu n e
o e
-
,
cu p
,
,
,
,
,
.
.
B O IL ED P UDDIN G
.
To one qu art of b read
cru mb s so ak ed in w ater add one
cu p of mo l asses one t easpoo nf u l of b u tter one cu p of fr u it
one t easpoo nf u l each of al l ki nd s of spic es one t easpoo nfu l
of sal er at u s thr ee q u art er s of a cu p of fl o u r
B oi l one h ou r
and ser v e with sau c e
,
'
,
,
,
,
-
.
,
.
Y EA ST C AKE
.
u tter fou r cu p s o
b
f fl o u r h alf a pi nt of mil k one
up
l ittl e y east S pic e to t aste one and a hal f cu p s of
O ne c
egg,
,
,
,
,
P EAC H
L i ne a pie p l at e with
a
h
fill
e
c
e
s
,
p
,
P IE
.
cr u st p are and sl ic e tart
the pl at e q u i te f u ll co v er w
ith another crust and
a
ni ce
,
,
MIS C ELLAN EOUS C OOKIN G A ND B AKIN G R EC IP ES
.
b ak e; wh en do ne out aro u nd the edge and r em ov e the tO p
cru st ; mix with the p each es two thir ds O f a c u pf u l of su gar
b u tt er h alf the siz e of an egg; flavor to su it the t ast e and re
pl ac e the cr u st ; or tu r n the top cr u st o v er and spr ead i n it a
p art of the p each and l ay it cr u st sid e dow n on the bottom
p ar t formi ng a do u b l e p each pie with ou t a top cr u st
,
,
.
,
P U D D IN G S A UC E
O ne
r
cu p su ga
,
No 2
.
t easpoo nfu l b u tt er one pi nt boi l i ng
fl av or with l emo n and thick en a littl e
one
w at er spic e to t ast e
n
s
ith
cor
tarch
w
,
,
.
,
.
A
GO O D
CAKE
.
Three q u art er s of a po u nd
of b u tt er
one po u nd of fl o u r one pi nt so u r milk
sal er at u s fo u r eggs and h alf a nu tm e
g
-
,
po u nd of su gar
o t easpoo nf u l s of
tw
one
,
,
,
.
,
H O LLID AY P UDDIN G
One and a qu art er po u nd s of flo u r two t easp oo nf u l s of
k
n
l
ood
b
a
i
powd
e
r
w
l
mix
d
r
po
u
n
d
chopp
e
e
e
o
n
d
d
e
y
g
g
su et q u arter po u nd su ar one po u nd En li sh c u rr ant s
o
n
e
g
g
u nd chopp ed r
a
1 s1 ns two
e
o
o
c
citro
fl
v
or
t
e
n
w
ll
u
n
s
n
a
e
p
b eaten eggs; mix al l thoro u ghly wringl ng ou t the p u d di ng
b ag In hot w ater fl o u r w el l i n
tie
sid e po u r in the mix tu r e
and b onfive h ou r s; ser v e with p u ddi n Sau c e
g
.
,
,
,
,
,
,
,
,
,
,
,
.
PO TATOES
FOR
S UP P ER
.
P ar e eight m edi u m siz ed pot atoes a
nd l et th em rem ai n in
col d w at er for h alf an ho u r ; W l pe d
e
a
n
d
p
l
a
c
th
em in boi l
y
r
ing salt ed w a er; as soOnas th ey are cocked drai n a
n
d
set
t
h
em b ack
on thestov e to
rmit
h
t
to
t
e
t
e
s
e
a
h
a
m
e
s
c
e
e
n
p
t
p
,
2 30
MIS C ELL AN EOUS C OOKIN G
B A KIN G
AN D
S
R EC IP E
.
th em dry; th en m ash fine and m ix with th em a t abl e
spoo nf u l ofb u t ter a li ttl e sal t and p epp er and two raw e gs
g
th at hav e b een b eat en; nowfor m th em i nto c ak es and br u sh
th em ov er wi th the yolk of an egg i nto which has b een stirr ed
a t easpoo nf u l of w ater ; nowset th em i nto the ov en to b row n;
b ak e fi ve m i nu t es
l et
‘
,
.
.
GIN G ER
C O O KIES
.
H alf a po u nd of b u tt er one pi nt of mol assess two t eac u p s
o t abl espoo nf u l s gi nger two t easpoo nf u l s sal er at u s
su gar tw
spic e to su it the taste and flo u r eno u gh to m ak e a stiff do u h
g
,
,
,
,
,
.
C RU LL ERS
o u r milk one
c u p s of su gar two eggs one t easpoo nf u l sod a
of newmil k; b ak e in a slow ov en
O ne
-
h alf
cu p
b u tt er
.
,
one cu p s
,
‘
,
,
,
and one
-
h al f
and one cu p
.
S TEWED
O Y S TER S
.
j u ic e i nto a sau c ep an and l et it sim m er skimm ing
it c ar ef u l th en l u b the yol ks of thr ee h ard boil ed eggs and
one l ar ge spoo nf u l O f flo u r wel l to geth er and stir i nto the
j u ic e; cu t i nto sm all pi ec es qu art er of a po u nd of bu tter h alf
a teaspoo nf u l f who l e al l sp1 ce a li ttl e salt a littl e c ay enne
t al l si mm er forten m inines
and the j u i ce of a fr esh l em o n; l e
dd the oy st er s
Thi s is fOr two
and j u st b efor e di shi ng a
q u ar ts of oy sters
P u t the
.
,
,
,
,
t
,
,
'
,
,
.
.
C O TTAGE
C HEES E
.
H eat so m e so u r m il k Until wh ey ri ses to the top ; po u r It
ofl pu t c u rd in b ag and l et drip S ix ho u r s witho u t squ eezi ng
n sa
lt to
and ch op fine with a wood enspo o
it; pu t in a b q
'
,
,
,
2 32
MIS C ELL AN EO U S COOKIN G A N D
B A KIN G
R ECIP E
S
.
to f erm ent
The m at
ter throw n off in f er m ent atio n m u st b e cl eaned aw ay at i nt er
v al s and the v essel s k ept fill ed by ad di ng sw eetened w at er
o nc e a day if nec essary W h en the f erm entatio n has enti re
l y c eased str ai n and bo ttl e for u se
ly fi ll ed and st and aw ay in the c ell ar
.
,
,
.
.
.
AN Y
TH I N G
AN
To W A S H
D EV E R Y T H I N G
KID
GL O V ES
.
.
P u t a lit tl e new m ilk in one sau c er and a pi ec e of
so ap in anoth er , a tow el fold ed t hr ee or fo ur tim es;
brow n
spr ead
the gl ov es ou t smoothly on the tow el tak e a pi ec e of fl annel
dip it in the mil k th en ru b off a good qu antity of so ap to
wet the fl annel and comm enc e to ru b the glov e dow nw ard
tow ard the fi nger s holdi ng it fir ml y with the l eft h and
C o nti nu e thi s proc ess u ntil the gl o v e if white l o ok s of a
di ngy y ellow tho u gh cl ean if color ed u ntil it look s d ark er
Lay it to dry and the O perater will soo n b e
and spoil ed
ey wi ll b e
r
tifi
d
th
o
see the old glo ves l o ok nearly new
t
e
a
;
g
soft smoo th glo ssy and el astic
,
,
,
,
.
,
,
,
,
,
.
,
.
,
,
To W A S H
R IBB O N
.
Lay the ribbo n on the t ab l e and ru b it with
po nge; if
it t ho r
so ap has to b e u sed pu t it on the S po nge and ru b
o u ghly ; after all the dirty spot s h av e b een cl eaned dip the
ribbo n i nto cl ear w ater u nti l al l the su d s are w ash ed ou t;
c are sho u ld b e t aken not to wri ng th em for thi s has a t end
ency to wri nkl e and br eak the si l k
a s
,
,
To R EM O V E IR O N R U ST F R O M
CL O TH
.
Wet the S pot wi th cold w at er and p l ac e the c l oth in the
su n shi ne th en mi x eq u al qu antiti es of c ream t art ar and
'
,
A N Y THIN G
23 4
t abl e salt
AN D
EV ERYTHIN G
.
pri nkl e the m ixt u r e u po n it u ntil the d amp
ness has ab sorb ed a gr eat d eal t hen l ay on eno u gh to hid e
W et the Spo t wi th col d w at er ev ery h alf ho u r and
the spot
if the stai n is t hen seen cov er it agai n with cream t art ar and
salt k eep in the su n shi ne and co nti nu e these applic atio ns
till the stai n is go ne if r ec ently co ntr acted two or thr ee
applic atio ns will r emo v e it
,
and S
,
.
,
,
,
,
.
C UR E
Tak e co m mo n rock
FOR
A F EL O N
.
lt su ch as is u sed for salti ng pork
and b eef and m ix it wi th spiri ts of t u rp enti ne in eq u al p art s;
t
u
n
o
o
n
a
r
a
d
r
e
u
it
wr
p
it
w
ll
it
t
s
n
s
t
a
d
a
u
e
a
g
y p
;
g
p
p
mor e and in tw enty fo u r ho u r s the f elo n wil l b e d ead
sa
,
,
.
-
.
,
How To J UD G E CAN N ED GO O D S
.
N ot e
wh en abo u t to p u rch ase the co nditio n of the tin if
b u l ged o u tw ard s do n t h av e i t ev en as a gift O n the con
fr ary if the tin has su nk it is an i nf allibl e S i gn of good ness;
it pro v es a v acu u m w hich is nat u r al as the m eat shripks
wh en any air is l eft in the tin
,
’
.
,
,
,
,
.
WH O O P ING C O U GH
.
Whoopi ng co gh can b e v ery m ch r eli ev ed by c ov eri ng
u
u
p ati ent at ni ght with a b l ank et u po n which a five per
c ent solutio n of c arbolic acid has b een S pri nkl ed
A five
e
r
e
S
n
n
u
u
u
n
a
c
t
ol
tio
wo
ld
bo
t
tw
ty
drop
of
cid
to
n
b
e
a
e
s
a
p
o u nc e of w at er
the
.
,
.
.
To R EM O VE Mi LDEw F R O M R O S ES
Mi l d ew has b een
l
r
n
i
a
e
a
o
n
s,
p
g
.
cc essf u lly r emo v ed fr om ro ses and
by di ssol v i ng one o u nc e of nitre to one gal l o n
su
A NY THIN G
23 6
EV ER Y THIN G
A ND
.
withi n an i nch or two as lo ng as the c arp et is wid e and ab ou t
fou r or five i nch es in br eath A pi ec e of old c arp et answ er s
b etter th an p ap er if you h av e it Thi s pl an will k eep a st air
c arp et in goo d co nditio n for a m u ch lo nger tim e than W i th
ou t it
.
.
.
5
C HECKIN G H EM O RR HA GE
.
To stop
h em orrh age of the l u ngs cord the thi gh s and arm s
ab ov e the elbow s with sm all stro ng cord s ti ghtly dr aw n and
ti ed It wi ll stop the flow of b l ood almo st i nstantly
,
.
.
THE
To k eep the air of
C ELLAR
.
c l l r sw eet and whol esom e u se white
w ash m ad e of good whi te lim e and w ater o nly The additio n
of gl u e or siz e or anythi ng of thi s cl ass 1 8 o nly a d am age by
fu r ni shi ng organic m att er to sp eedily pu trify The u se of l im e
inwhit ew ash is not simply to gi v e a W hi te color b u t it gr eatly
p romotes the co m p l et e oxid atio n of efll u via in the cel l ar air
a e a
,
.
,
,
.
,
‘
.
To CLEAN
KID
GL O VES
.
with v ery sl ightl y d amp ened cr u mb s of
b read O r scr ap e Fr ench ch al k u po n th em whi l e on the
h and s and w ash th em in a b asi n co ntai ni ng di l u ted spirits of
amm oni a
AIR IN THE S LEEPIN G R O O M
R u b the gl ov es
.
,
.
.
m any i ntel l i gent r eform er s have the
idea th at to sl eep in a cold room is essenti al to h eal th Bu t
thi s is a gr eat mi stak e; it is b etter to h ave an O p en fire in
y ou r b edroom The atmo sph ere is not o nl y by thi s m eans
i ll k eep the wi nd ow op en
const ant ly ch anged b u t you w
Most p eop l e
,
v
e en
,
.
.
,
.
,
,
A N YTHIN G
AN D
EV ER Y THIN G
23 7
.
which will add greatly to the need ed v entil atio n B u t m or e
th an thi s with the fire you will h av e f ew er b ed clo th es ov er
which
i
s a gai n as a l arge nu mb er of bl anket s not o nly
u
o
y
i nt erf er es som ewh at with the circ u l atio n and r espiratio n b u t
pr ev ents the esc ap e of tho se gases which the ski n is co nstantly
Ev en f u r nac e or sto v e h eat with an O p en wi ndo w
emitti ng
is b ett er th an a c l o se cold room
.
,
,
,
,
.
,
R U ST
R u st
,
,
.
STAIN S
N IC KEL
ON
PLA TIN G
.
t ai ns on nick el pl ati ng m ay b e r emov ed by thor
o u ghly greasi ng and aft er sev er al d ay s r u bbi ng wi th a clo th
moi st ened with the w ater of ammo ni a Any vi sibl e S po ts
m ay th en b e moi st ened with dil u t e hydrochloric acid and
W ashi ng and the u se of som e
imm edi ately r u b b ed dry
po l i shi ng compl etes the p roc ess
s
,
,
.
,
.
.
AN
EX C ELL ENT MO UTH WA SH
’
.
S al ol is r ecomm end ed as an exc el l ent anti sep tic w ash for
the mo u th and is to b e pr ef err ed to the sol u ti on of salicylic
aci d as it do es not effect the t eet h
As it is i nso l u bl e in
water it is sep ar ated fro m its al coholic so l u tio n by the l att er
in f orm of mi nu te d ropl ets whi ch ad her e to the t eet h and
u
I
s
a
n
t
m
d
e
x
rt
th
e
r
e
protr
ct
d
ti
pti
e
ct
f
f
e
n
s
e
a
e
e
a
c
a
g
sho u ld b e di sso lv ed in alcoho l and eno u h of the sol u tio n
g
add er to w at er to m ak e the mi x t u re co nt ai n thr ee perCent of
salo l
,
,
.
,
.
,
,
.
.
To CL EAN CARP ETS
.
f o l d w at er and add to it a gi ll of ox gal l
R u b it i nto the c arp et with a soft br u sh
It wil l r ai se a l ath
er which m u st b e w ash ed ofi with cl ear col d w at er ; ru b dry
Tak e a p ai l
o c
.
.
'
A N Y THIN G
2 38
wi th a cl ean clo th ;
AND
EVER Y THIN G
do wn
.
c arp et af ter the floor
has b een w ashed b e c er tai n th at the fl oor is q u i te dry or the
A w eak sol u tio n o f
nail s will r u st and i nj u r e the c arp et
The cr u mb s of
al u m or sod a is u sed for r evivi ng the color s
hot W heat en lo af r u bb ed ov er a c arp et has b een fo u nd effec
tiv e
in naili ng
a
,
,
'
.
.
To
P R EV EN T
P IE
J U IC E F R OM S O AKIN G
The pr ev entiv e is thi s:
IN TO
TH E
C RU S T
.
t
hit e of an egg and br u sh
If the ov en is too hot wh en b aki ng pl ac e
the cr u st wi th it
asm al l di sh of co l d w at er in it or pl ac e a stick of wood in the
ov en which will take u p p art of the heat
b ea the W
.
.
How To
S TAM P A CAKE
.
fl o wer s fi gu r es m o nogr am s or motto es on c ak es
th
n
t
k
e
a
h
e
u t the fir st co ati ng on the c ake and l et it dry
e
t
p
p att er n to b e st amp ed l ay it on the c ake b u rr sid e u p and
with a littl e sack of p u lv eriz ed ch arc oal go al l ov er the pat
ter n; r em ov e the p at ter n wi th the gr eat est c ar e t hen t ak e a
N o 1 t u b e fill it with so m e of the pr ep ar ed fro sti ng and
o u tli ne the d esign t hen fill in to su i t i ndivid u al t ast e and
t al ent
To S t am p
,
,
,
,
,
,
,
,
.
,
.
To
CLEAN
To cl ean yo u r
THE
S CAL P
.
h air and sc al p b eat u p the yol k of an egg
ru b it al l thro u gh the h air w ash and ri nse in w
ar m sof t w at er
dry wi th a tow el as m u ch as p o ssi b l e A v oid goi ng ou t b e
for e the h air is thoro u ghl y dry as y ou will b e lik el y to c atch
cold Am m on1 a i s al so v ery good to cl eanse the h air and
h air br u shes; a t easpoo nf u l of liqu id ammo ni a in a pi nt of
w arm w at er is the ri ght prop ortio n; add a littl e so ap w ash
,
,
,
,
.
,
.
‘
,
A N Y THIN G
2 40
AN D
EV ER YTHIN G
.
i ndi gestibl e; do not di sc u ss the qu estio n wh eth er thi s or
A h abit of
th at di sh wi l l h u r t you ; that is doi ng Viol enc e
thi s sor t of di sc u ssio n promot es dy sp ep si a ev en if the food is
ood
g
.
,
.
IN
-
G RO WIN G TO E
C u t a notch the sh ap e
of
N AIL S
.
of the nai l abo u t
one q u art er the wid th of the nail di st anc e from the i n grow
ing si de; cu t dow n as near to the q u ic k as po ssibl e one third
The pr essu r e of the boot or sho e wi l l
the l engt h of the nail
t end to cl o se the op eni ng you h av e m ad e in the nai l and th u s
A llow the in grow n portio n of the nail to grow
af
ford r eli ef
witho u t c u t ti ng it u ntil it get s b eyo nd the fl esh
a
V
in the end
,
-
-
-
,
.
-
.
_
.
To TAKE
PITC H
O FF
THE
OF
HAND S
Mix
.
to geth er p u l v eriz ed extr act of l icoric e and the oil of
ru b it on the
ani se to the co nsi st ency of a thick cr eam
h and s or the p arts wi th the pitch on th en w ash off with so ap
and w arm soft w at er
,
,
,
,
.
R EM ED Y
FOR
C OLD
IN TH E
H EA D
.
S u lph er flo u r spri nkl ed on a h eated sho v el and the fu m es
i nhal ed W hil e th ey are fr esh will c u r e a cold in the h ead A
teaspoo nfu l of su lph er is su f
fi ci ent and it do es not c au se dis
agreab l e sensatio ns
.
,
,
.
‘
EMERY
B AG
F OR
A v ery co nv eni ent articl e for
THE
IN VALID
.
ck room is the em ery or
sand
Proc u r e som e fi ne em ery sand or the commo n sand
will answ er the p u rpo se; dry it thoro u ghly in a k ett l e on the
stov e; m ak e a b ag abo u t 1 0 i nch es squ ar e of fl annel ; fi l l it
.
the
si
-
,
,
,
A N YTHIN G
AN D
EV ERYTHIN G
l
.
with the dry sand sew the op eni ng c ar efu lly to geth er and
Thi s wi ll pr event the
co v er the b ag wi th cotto n or l i nen
sand from sifti ng ou t and will al so enabl e you to h eat the
b ag q u ic kly b y pl aci ng it in the o ven or ev en on top of the
A fter o nc e u si ng thi s you will nev er agai n att empt to
stov e
w arm the h and s orf eet of a sick p er so n with a h eat ed brick or
The sand hold s its heat a co nsid er ab l e
a bott l e of hot w at er
l ength of tim e and the b ag can b e t u ck ed u p to the b ac k
witho u t any i nco nv eni enc e to the i nv ali d It is a good p l an
o or thr ee of the b ags and k e ep th em on h and
to m ak e tw
r eady for u se at any tim e wh en need ed
,
,
.
,
.
.
,
.
,
.
How
MAKE A TEL EP HO NE
To
.
r v ic eabl e t el epho ne can b e m ad e wi th
two sm all wood en box es and eno u gh W l l e to stretch the re
q u ir ed di stant In yo u r box es m ak e a hol e an i nch in di am e
ter in the c entr e th en p l ac e one box in each of the ho u ses you
wi sh to co nnect Th en get fi v e po u nd s of wir e (the commo n
stov e pip e wre) m ake a Ioop i n one end and pu t it thro u gh
the hol e in yo u r box and fasten it with a nail th en dr aw it
ti gh t to the o ther b ox s mporting it when nec essary wi th a
sto u t cord and you h av e yo u r t el epho ne comp l ete
A v ery h andy
and se
‘
.
.
,
.
.
,
,
‘
.
,
W HEN
Y OU
EAT
ON ION S
tro ng co ffee will r emo v e
from the b r eath
A
cu p of s
.
the
od or
i
of on ons
.
W Ax
FO R
GRA F TIN G
AN D
D i sso lve in an ear th en vessel
i
res n,
S ix
o u nc es of
O pi eh,
-
O TH ER
P URP O SES
o v er a sl ow
fo u r ounc es
o u nces of
b eesw ax fou r
fire,
of
.
six
,
A N Y THIN G
242
AND
EV ERY THIN G
.
o u nc es of l ard and you will h av e an exc ell ent wax
By
spr eadi ng thi s mixt u r e on p ap er it m ak es
r
fti
p
p
r
a
n
a
e
g
g
For an applic atio n wh er e limbs hav e b een re mo v ed in pr u n
ing no th ing is b ett er th an thi s wax
,
,
.
~
,
.
THE TA B LE
.
c ar es wh en you co m e to the t ab l e This
is a good ti m e to c u ltiv at e acq u ai nt anc e with yo u r f amily
It is not o nly strictly polit e b u t a gr eat compli m ent to the
ent ert ai ner for a gu est to ask for a sec ond h elp from any
di sh
P u t asid e b u si ness
.
.
,
,
.
B ED
The mo st effect u al way to
A IRIN G
.
clothi ng i s to
throw the cl oth es ov er a ch air and li ft the m attr ess p artly
hoop lik e f ashio n and if
ov er the foo t bo ard in a ro u nd
f u po n a ch air th en op en the
a f eath er b ed is u sed p u ll it of
window s and the door s so th at a c u rr ent of air can p ass
thro u gh the room and l et it r em ai n so for two or thr ee ho u rs
B ed s th u s air ed are alw ay s h eal thf u l and
or ev en l o nger
wi ll i nd u c e so u nd sl eep to th eir occ u pants
air
b ed s
and b ed
,
,
,
,
,
,
.
,
.
R EMED Y
F OR
H EAD A CHE
.
h ead ari se from su ch a v ari ety of c au ses th at
B u t the fo l lowi ng is
no r em edy wi ll answer inev ery c ase
and from the S impl e
said to b e an exc ell ent pr ep ar atio n
P ut a
nat u r e of the i ngr edi ent s we thi nk it worth tryi ng
h andf u l of salt i nto a qu art of w ater and one o u nc e of S pir
its of h artsh orn and one o u nc e of spirit s of c amphor; pu t
th em q u ick l y i nto a bott l e and c ork ti ghtly to pr ev ent the
P al ns l n the
.
,
.
,
,
A N Y THIN G
244
AN D
EV ERYTHIN G
.
c ase m ay b e in writi ng b u si ness l ett er s or to p er so ns who
ith her If al l l adi es wo u ld do thi s
are not acq u ai nt ed w
m u ch em b arassm ent mi ght b e sav ed b oth to th em selv es and
th eir corr esp on
d ent s
,
,
.
,
.
S rAMMrRIN G
'
.
Imp edim ents of the S p eech m ay b e c u r ed
m alform atio n of the organs of ar tic u l atio n,
wh er e th er e is no
by p er sev er anc e
for three or fo u r m o nth s in the s1 m pl e r em edy of r eadi ng
al o u d with the t eeth clo sed for at l east two ho u r s each day
.
,
,
.
,
To
PR EVENT C HURN S
Tak e the body of the ch u rn
O VER F L O WIN G
.
rov e aro u nd the
i nsid e of the m onth abo u t thr ee i nch es fro m the top and
thr ee ei ghts i nch d eep and th en r emo ve h alf the thick ness
th en t ak e the
of the wood m aki ng a sho u l d er al l aro u nd
cov er and fit nic ely i nsid e
and you h av e now do ne aw ay
fore r equ ired to save the cr eam
with cloth s p ans etc h er eto
from fl owi ng o v er
and cu t a g
,
-
,
,
,
,
,
.
,
,
.
To
KILL
D OCKS D A ND ELIONS
,
,
ETC
top s off in the S pri ng or su mm er ti m e and p ou r
som e gas tar or spri nk l e salt on the wo u nd
Eith er of th ese
wi l l kil l the root by eati ng to the V ery ex tr em i ty
C u t the
,
.
,
.
/
To DESTor IN S EC TS
PLANTS
ON
.
B oi l five dr ach m s of l ai k pnr swe l and fo u r o u nc es of
qu assi a chip s in seven pi nt s of w ater u nti l the d ecocti on is
red u c ed to five pi nt s
W h en the liqu id is cool ed it is to b e
st rai ned and u sed with a W ate r ng
o
a
n
s ma b e
or
yri
t
s
e
a
g
p
y
c
z
l
.
i
,
A N YTHIN G
AN D
EV ER Y THIN G
245
.
e
l
e
n
t
e
o
t
co
v
i
t
T
hi
i
mo
t
e
xc
l
m
thod
of
s
s
n
s
n
e
a
e
n
s
m
stroyi ng i nsec ts on pl ant s witho u t i nj u ry to the l att er
.
dG
.
M A N U F A C TU R ED
UR B A N
.
Tak e two or hree W hol e eggs b eat th em w ell u p in a
b aS In or bowl th en po u r boili ng hot tea ov er th em po u t
r
d
I
i
s diffi c u l t for the t ast e to
t
u ally to pr ev ent c u rdli ng
a
g
di sti ngu i sh it fr om rich cr eam
t
,
,
,
.
.
IN S EC T
D
)
<
S
E TE W EI .
Hot al u m water is the b est i nsect d estroy er kn
o wn P u t the
al u m i nto hot w at er and l et it boil u ntil all the al u m is dis
clo set s
solv ed th en apply it hot with a br u sh to al l cr ac ks
b ed stead s and o th er pl ac es wh ere any i nsect s are fo u nd; ants
b edbu gs cochroaches and cr eepi ng thi ngs are kill ed by it
whil e it has no d anger of poi so ni ng the fam i ly or i nj u ri ng
prop erty
.
,
,
,
,
,
,
.
HO W
A F R UI T J AR
It is not alw ay s easy to st art a fr u it jar c over
Inst ead of
wr enchi ng y o u r h and s and b ri ngi ng on b l i st er s si m ply ih
v er t the jar and pl ac e the top in hot w at er for a mi nu te
Th en try it and you will find it t u r ns q u it e easily
To
O P EN
,
.
~
,
.
.
,
PA R C HED R IC E
.
P arch ric e a nic e brow n as you wo u l d coffee Th r
ow it in
to boili ng sal t ed w at er and boil it u ntil thorou gh l y do ne
D o not stir it any m or e th an nec essary on acco u nt of br eak
ing the grai ns
S er v e with cream and su gar
.
.
,
,
.
.
S H AVIN G
O ne o u nc e each
of white wax
C B EAM
,
S
.
p erm ac eti
l mo nd
and a
oil ;
A NY THIN
2 46
G
A ND
EV ER Y THING
m elt and Whil e w arm b eat in two sq u ar es of W i nsor
pr ev io u sl y r ed u c ed to a p ast e wi th ro se w at er
,
,
o ap
s
.
LIQUID B LAC KIN G
.
Ivory
bl ack
h alf po u nd ; mol asses one h alf po u nd ;
to geth er till w ell mix ed
sw eet O il one qu art er po u nd ; ru b
th en add oil of vi triol one qu art er po u nd ; co ar se su gar one
ei ghth po u nd and dil u t e wi th b eer
bottom s Thi s c annot
b e exc ell ed
one
,
-
-
,
-
,
-
,
.
,
.
WHEN
N 0 one can p o ssi b ly
Y OU
SWIM
.
i nk if the h ead is thr u st entir ely u n
der w at er
In thi s po sitio n a no vic e can swim as easily as
w al k and get to shor e r eadily by lifti ng the h ead at i nt er
v al s for br eath
s
.
,
.
N O IS Y
B ED S
.
If a b ed st ead
cr eak s at each m o v em ent of the S l eep er s re
mov e the sl at s and wr ap the end of each in old new sp ap er
Thi s wil l pro v e a compl et e sil enc e
,
.
.
CA R AM EL S
Two c u p s of
r
.
one cup of mol asses one h alf c ake of
chocol at e one t abl espoo n of b u tt er one h al f cu p of cr eam
Fl av or wi thv anill a and boil tw enty five mi nu t es stirri ng al l
the tim e
Po u r i nto b u tt ered p ans and cu t i nto sq u ar es
su ga
-
,
,
-
,
.
,
,
.
.
A LWAY S
R EM O VE
The co ntent s of tin c ans the mom ent
th ey are op ened It
is po siti v ely d angero u s to l eav e co nt ent s in the can aft er
O p eni ng
The actio n of the air u po n the sol deri ng form an
.
.
A N YTHIN G
24 8
AND
EVER YTHIN G
S alt extr act s the j u ic es from m eat
not therefore to b e
l d
sa te
il th ey
u nt
.
in cooki ng,
t k o u gh t
h av e b een broil ed
s ea s
.
b een dec l ar ed th at the exc essiv e u se of salt
the m ai n f actor s In t he d estr u ctio n of h u m an body
It has
To cl ean br ass or copp er
is one of
w ar e u se a t abl espoo nfu l of salt
i negar; app l y it with a pi ec e of fl annel
and a t eac u pf u l O fV
and ru b till dry
,
.
S alts and so ap s m ix ed
togeth er
ry or p antr wi ndo w
s
t
a
p
y
m ak es a good bli nd for
the
.
drop soot on the c i rnet cov er it wi th
m ay b e sw ept u p wi tho u t bl ac ki ng the c arp et
If you
,
lt
sa
,
and it
.
To r em ov e tea stai ns from
with
l
the
cu ps
,
c rs
and sau e
,
co u r
s
sa t
.
C olor ed stoc ki ngs wash ed in stro ng sal w at er and d ri ed
and th en w ash ed agai n in anot her so l u ti on fi ni shi ng in cl ear
wat er will pr ev ent the dye r u bbi ng offon the f eet
B y u si ng sod a w ater and sal t as a w ash you can c l ean c eil
ings th at have b een smok e d by a k er
o sene l amp
t
.
,
,
.
,
.
crack in the sto v e can b e m end ed
sal t and w at er
A
b y a mixt u r e of ash es,
.
To bri ght en c arp et s
,
S
pri nkl e wi th
GL O S S Y
STA RC H
l t b efo re sw eepi ng
sa
.
.
M ak e a m ixt u r e of one pi nt of boili ng wat er and two o u nc es
of whi te gu m ar abic
powd er; co v er it and l et stand o v er ni ght;
in the mor ni ng po u r it Car efu lly from the dr egs int? a cl ean
b ottl e keep i t for u se; a t easp oo nf u l of the gu m w at er stirred
,
A N YTHIN G
AN D
EV ERYTHIN G
249
.
into a pi nt
of starch th at has b een m ad e in the u su al m anner
wil l gi v e l aw ns eith er bl ack or pri nted a l ook of new ness
wh en nothi ng el se can r estor e th em after w ashi ng It is al so
h
m
u sli n and b obi net
oo
for
t
e
W
h
i
t
e
m
u ch dil u ted
d
g
,
,
.
.
,
,
MOLA S S ES CAN D Y
.
W t Indi a mol asses one q u art brown su gar one h alf
po u nd ; b oi l the mol asses and su gar in a pr eservi ng k ett l e
ov er a slow fire wh en do ne eno u gh it will c ease boili ng; sti r
fr equ ently and wh en nearly do ne stir in the j u ic e of a l emo n
or a teasp oo nfu l of essenc e of l emo n; aft erw ard s b u tt er a pan
and po u r ou t to cool
es
-
,
,
,
,
.
C UR E F OR WA RTS
AN D
C O RN s
.
ct ed in ten mi nu t es Tak e a sm all
pi ec e of potash and l et it stand in the O p en air u nti l it sl ack s
th en thick en it to a p ast e with p u l veriz ed gu m ar abic whi ch
pr ev ent s it fro m S preadi ng wh er e it is not w ant ed
Thi s c u r e will b e
ef
fe
.
,
,
.
H
A l coho l
IN V
IG O R ATO R
AIR
“
in
ce
tor
oil
o
n
e
h
a
lf
o
u
n
car
p
bo nat e Ofam ou ia one qu ar ter o u nc e b i y ru m one pint tinct
u re of c anth ari des one ha r o u nc e
Mix th em
This
ell
compo u nd will pro m ot e the gr owth of the h ai r and p rev ent it
from f al li ng ou t
one
-
,
h alf
.
,
C as
-
,
'
-
,
,
,
'
-
.
.
w
,
.
,
.
GR AP ES
l east r eq u i re hi gh dry grou nd Grapes
t
n
h
e
c
e
e
row
i
wh
e
r
e
vi
n
i
s
h
e
lt
r
e
d
fr
m
e
x
c
e
s
s
i
v
r
n
s
a
n
d
o
a
i
s
g
g
hot su n are i nd u c ed to rot b u t l itt l e We b el i eve a trel li s
e bo ar d cov er at the top w
m ad e with a wi d
ou l d in a measur
g
A nd
rot
To Do THEIR BEST
the
.
,
,
‘
.
'
A NY THIN G
2 50
pr ev ent rot and mild ew
no tro u bl e with eith er
EVERYTHIN G
AN D
O n hi gh gr avel ]y
.
.
il we h av e
so
had
.
TO MATO ES
.
to es are a S low
Toma
l
n
e
e
e
a
ro
w
i
n
p
n
t
a
d
if
d
s
ir
d
r
a
s
o
n
g
g
ab l y ear l y in the su m m er the seed sho u ld b e sow ed early in
the spri ng in box es in the wi ndo wgard en
,
,
.
A F EATH ER
To m ak e f eath er b ru sh es to
B R U SH
.
u se
in greasi ng
o v er t art s or p astry b oil the
tu rk ey or chick en for abo u t ten m i nu t es
t epid w ater and tie u p in b u nch es
ing eggs
,
,
p ans or br u sh
Wi ng feath er s of a
th en ri nse th em in
.
,
TH E LU S TER
OF
Is r estor ed
by v ar ni shi ng it with
pli ed wi th a S po nge
M O R O CCO
wh it e of
the
an egg ap
.
R EM ED Y
FOR
A
C onru
.
R o ast a l emo n v ery
c ar ef u lly with ou t b u r ni ng it; wh en it is
thoro u ghly hot cu t and sq eez e i nto a cu p u po n thr ee o u nc es
of p u lv eriz ed su gar Take a t easpoo nf u l wh enev er yo u r
co u gh t ro u bl es you
,
.
.
D ELIC A TE GL U E
.
A d el ic at e gl u e for mo u nti ng f er ns l eav es
,
m ad e of five p ar ts gu m arabic three
two part s starc h and a v ery l ittl e w at er
white
is
-
,
,
w eed s etc
p ar ts whit e su gar
B oi l u nti l thick and
,
.
sea
,
.
,
,
.
P REV ENT W ET
To
F r om p enetr ati ng boo ts t ak e h al f
,
a
p ou nd of t all ow
or
55 2
A N Y THIN G
W wil l
AN D
ERY THING
EV
.
ol u bl e p ar ts i nto the soil and p rep are
th em for imm edi at e assi m il ati on by the yo u ng gr ass root s
sno
s
carrv the s
.
A V ERY GO O D C EM EN T
.
Thi s c em ent
to fasten on l amp to ps and co nsi sts of noth
ing mo re th an m elt ed al u m
U se as soo n as m elt ed and the
l amp i s r eady for u se as seen as the c em ent is cold
is
.
.
To TAKE O UT S C O R C H
.
ken
S corch c au sed by u si ng a too hot iro n m ay b e t a
by l ayi ng the garm ent wh er e the l ui ght su nshi ne wi ll fall
directly on it; it will t ake scorch entir ely ou t
-
.
TO R EM O VE GR EA SE
'
F R O M W ALL PA P ER
.
u
Lay several
of blotti ng p ap er o v er
b so1 b ed
iro n o v er it u ntil the gr ease is a
'
fol ds
It
and
pl ac e
a
hOt
.
R ELIEF
R HEUMATIS M
FOR
.
C l oth s dipp ed i nto hot po tato w at er are r ecomm end ed for
imm edi at e and compl ete r eli ef 1 n the sev er est Cases of rheu
m atism
.
J
C O LD TEA
I
Rbo u t the
til iz es and kee
l
s
t
h
e
s
O
i
li
h
t
g
p
A nd tea l eav es
l aid
'
f
roOts; § O
pott ed pl ant s
fer
‘
.
To
P URIF Y W ATER
.
P u l veriz ed a
l u m po ssesses theprop erty Ofp urifyi ng w ater;
l
r
l
s
e
a
r
il
u
i
a la
e
s
o
n
r
r
i
o
ho
h
d
of
w
a
t
e
w
s
o
p
r
o
f
h
s
t
i
e
d
n
t
a
g
g
p
"
"
fyit th a
ill si nk to the b ott om and
t in a fewho u r sthe dir t w
'
’
'
’
‘
,
A N YTHIN G
i t will b e fr esh and cl ear as
be
p u rifi ed by
EV ER Y THIN G
AN D
S
poo nfu l
a teas
pri ng water
2 53
.
Fo u r
.
llo ns
a
g
m ay
.
B U TTER S CO TC H CA N D Y
.
Tak e one po u nd of su gar and one
pi nt of w ater di sso l v e
and boi l ; wh en do ne add one t abl espoo nf u l of b u tt er and
en
o u gh l em on j u ic e and the O il of l em o n to fl av or
,
.
To R EM O VE S CR ATC Hm
Melt t ogeth er b eesw ax
ON
F UR NITU R E
.
li nseed oil and ru b the m arred
c
e
h
u
k
a
s
wi
it
s
i
n
wool
clo
h
or
h
moi
s
i
n
t
a
e
n
t
C
a
s
l
p
g
and
.
,
L O TION
FO R
C HERRI ES
.
To h av e a fine crop
of ch erri es and no worm s simply spray
th em with p u rpl e w ater ri ght aft er the b l o ssom s are dropp ed
and th en tw
o or thr ee tim es aft er w
ard s
U se a teaspoo nf u l
of the p u rpl e w at er to a l ar ge p ai l of w ell w at er
,
,
.
.
F O OT LO TIO N
.
p ai nfu l af ter lo ng w alki ng or standing great
r eli ef can b e hadby b athi ng th em in a l otio n of salt and w ater
A h andf u l of sal t to a gal lo n of w at er is the ri ght prop orti on
H av e the water as hot as will b e comfortab l e and imm er se
the f eet and th row the w at er ov er the l egs as far as the k nees
with the h and s Wh en the w ater b ecom es too cool rub
bri skl y with a fr esh tow el Thi s m ethod ifu sed night and
m or ni ng wi l l cu r e neu ral gi a of the f eet
If the
feet
are
,
'
.
.
'
l
,
,
.
.
,
,
.
To TELL THE
D i ssol ve two ou nc es
(
AGE O F
EGG S
.
l t in a pi nt of w ater W h en a
fresh l aid egg is pl ac ed in t hi s sol u ti on it w
il l descend to the
sa
.
A N Y THIN G
254
AN D
EV ER YTHIN G
.
bo ttom of the v essel w hil e one th at has b een l aid the day
previo u s will not q u i re r eac h the b i ttom If the egg b e thr ee
day s old it wi l l swi m in the liq u id and if it is mor e th an
t hr ee d ay s ol ditrwil l fl oat on the su rfac e and pr oj ect abo v e
the w at er mor e and m or e in propor tio n as it is O ld er
To CL EA N PA IN T
,
.
,
,
,
.
U se b u t littl e
w at er
o nc e keep it w arm and c l ean by
A fl annel cl oth t akes the fly S p ec ks off
ch angi ng it oft en
b etter th an a co tto n one S o ap will r em o v e the p ai nt so
C old tea is the b est liq u id for cl eani ng
u se b u t lit tl e of it
v ar ni sh ed p ai nt wi ndo wp anes and mirror s A sau c er of
ay s b e st andi ng at h and to cl ean u h
sif ted ash es sho u l d al w
v ar ni sh ed pai nt th at has b eco m e b adly smok ed it Is b etter
th an so ap N ev er pu t so ap u po n gl ass u nl ess it can b e thor
ou gl y ri nsed off wh i c h can nev er b e do ne to wi ndow gl ass
W ash off the S p eck s wit h cold tea and ru b the p anes dry
th en m ake apaste of whiti ng and wat er and pu t a li ttl e in the
Take a dry cloth and ru b it al l o v er the
cent er of eac h p ane
w
a
l
f
i
h
ch
moi
s ski n or fl annel and yo u r
t
ss th en ru b it of
a
a
g
k
n
e
e
l
wil
l
S
hi
li
cry
s
t
a
l
s
a
s
g
at
,
.
.
,
.
.
.
,
,
.
.
,
,
,
,
.
,
.
TEE
P R EP ERATIO N
NIGHT
OF
S OIL
.
pr
mi
x
it
with
ep ar e ni gh t soi l for u se as a f ertiliz er
So
abo u t f ou r tim es its b u lk of dry lo am or ro ad d u st ; keep u nd er
Wh en u sed h arrow u nd er l ightly
co v er and mix thoro u ghly
,
!
.
.
To C UR E ENLA R G ED NEC K
.
two t abl espoo nfu l s of salt two O f bor ax and two of
al u m di ssolv e in a sm all q u anti ty of w ater and app l y thr ee
For co u gh t ake su et boil ed in
tim es a day for thr ee w eek s
Tak e
,
,
.
,
,
AN Y THIN G
256
wil l
AN D
mov e gr ease i nst antly
and gl ass w ar e
EV ER Y THIN G
.
“
i v es a fi ne p oli sh
and g
re
i lv er
to
s
.
To TEST NU TM EG S
If nu tm egs are good
stantl y
wh en pr ick ed with
oil wi l l
ih
.
OR
PAINT F ROM WIND OWS
Mor tar and p ai nt m ay b e r emo v ed
,
a pin,
o oz e ou t
To R EM O VE M O RTAR
hot
.
.
from wi ndow gl ass with
h arp Vi negar
s
.
P EN WIP ER
-
.
p ens is a raw potato; it
mo v es the ink cru st and c au ses a smooth fl ow of ink
A
ood
g
pen
-
wip er
for st eel
re
.
To B ANISH
FLEES
.
The oil of p ennyroy al has b een fo u nd to
b est de
If the oi l c annot b e O bt ai ned and the w eed
stroy er of fl ees
flo u ri sh dip do gs and c at s i nto a d ecoctio n O fit o nce a w
eek
S tri ngs satu rat ed
sc att er in the b ed s of p igs o nc e a mo nth
wi th the oil and ti ed aro u nd the neck and t ai l of h or ses wil l
driv e off lic e; the stri ngs sho u ld b e satu r at ed once a day
b e the
.
,
,
.
,
}
H EAD WA SH
W h en J i mhas had a f ev er and the h air is f al li ng off t ak e
a t easpoo nf u l of sage steep ed w ell ina qu ar t of soft w at er
Str ai n O ff i nto a bott l e with an o u nc e of bo rax add ed
,
,
,
,
.
AN
ATTAC K O F
IN D IG ES TIO N
.
Q
C au sed by eati ng nu ts will b e imm edi at el y r el i ev ed and
Medi cal m en recommend
Cu r ed by the sim pl e rem edy sal t
,
,
.
AN YTHIN G
l t sho u ld
th at
sa
ni ght
b e u sed
AN D
wi th
EV
ER Y THIN G
nu t s,
57
.
p ci ally wh en
t
ea en at
es e
.
H ow To
To k eep
KEEP
C IDrR
.
cid er p erf ect t ake a keg in the botto m of it bor e
b ottom
h en fill
so m e hol es; spr ead a woo l en clo th at the
om the b arr el
Wi th sand clo sely p ac ked ; dr aw yo u r cid er fr
u n thro u gh the sand; a
j u st as fast as it wil l r
f ter thi s pu t it
in cl ea
nb arr el s which hav e had a pi ec eof cotto n or li nen
cloth two b y sev en inches d ipp ed in m el ted su lph u r and
b u r ned i nsid e of th em th er eby ab sorbi ng the su lph u r f u m es
thi
th
e
n
k
ee
p
i
n
s proc ess will al so sw eet en so u r cid er )
a
(
c ell ar or room h er e th er e is no fireand add one h alf po u nd
of whit e su gar to each b arr el
‘
,
,
,
t
,
,
w
.
-
,
.
R EM OV IN G
To r emov
F R U IT S TAINS F R O M LINEN
.
the
p t
nach
id e with yel low so ap
th en tie u p a piec e of p earl ash in the cloth etc and so ak
wel l in hot w at er or b Oil ; aft er ward expo se the p art s that are
st ai ned to the su n s r ay s and air u nti l no tr ac e of the st ai ns
e them , ru b
ar o
e
s
~
.
,
,
,
’
can b e seen
.
THE
U SE OF
C H IR CO AL
.
Ch arco al is r ecomm end ed as an absorb er of gases in the
mil k roo m wh er e fo u l gases are pr esent It sho u ld b e fr esh l y
powd er ed and k ept th er e co nti nu al ly esp eci ally in hot
weather wh en the u nwhol esom e odor s are mo st l i ab l e to i nf ect
A no th er u se of ch arco al is for bur ns Thi s was
the mil k
su cc essf u lly u sed in a v ery b ad c ase; b o u nd al l o v er the f ac e
and neck in fi ve mi nu t esfrom the appl ic ation the p ati ent
-
.
’
,
.
.
,
,
,
a
5s
A NY THING
was asl eep
AN D
EVER YTHING
.
p ai n ki ng so oth ed and q u i eted and not a
p articl e of a sc ar l ef t Take the ch arco al ju t as it com es
from the fire powd er it and apply to the b u r ned pl ac e
,
the
,
s
.
‘
.
,
To Ex TIN GUIS H
C HIM N EY
B U R N ING
A
.
'
If it is desir ed to exti ngu i s
h the fi re in a chi m ney which
has b een l i ghted b y a fi re in the fi re pl ac e, sh u t al l the door s
of the apart m ent s so as to p r event a y c u rr ent of air u p the
-
.
,
n
chim ney th en t hrow a fewhand sf u l of co mm o n fi ne salt u po n
the fire in the grate or stov e which wi l l i m m edi at ely ex tin
The philo sophy of thi s is th at
gu i sh the fire in the chi m ney
in the proc ess of b u r ni ng S alt m u ri atic acid gas is ev o l v ed
which is a pro m p t exti ngu i sh er of fire
‘
,
'
,
.
,
,
.
R U BB ER GLUE
.
Mak e a m xt
r
e of soft so ap
l
lyc
ri
e
n
s
a
icylic
a
ci
d
a
e
n
d
g
S h ak e thor
each fo u r o u nc es th en add one pi nt of w at er
oil e and add to it a mixt u r e of m u cil age m ad e with gu m
nd it is r eady for
ar abic and w at er l et it stand ov er ni ght a
u se
Keep it in an air tight b ottl e or it will evapor at e
To R EM O V E GR EAS E S P O TS F R O M CA RP ET
i
u
,
.
,
’
'
,
‘
.
.
.
Remov e the gr ease S pot s b y pl aci ng a pi ec e of b l otti ng
b
p
r
a
o
v
e
it
th
e
n
e
u nd er the st ai n and io ne i m m edi ately
a
p
ver the p ap er and in thi s w
e
a
a
t
h
o
xtr
ct
i
r
o
n
e
o
a
h
t
s
a
s
y
p
u t i nj u ry to the c arp et
it
h
o
r
e
a
w
s
e
g
,
'
.
How
TO
U S E GAS
L
I
ME
.
Do not S pr ead gas l i m e dir ec tl y on yo u r l and It is de
u cti v e to p l ant life u nl ess modifi ed by
at m o sph er e influ
st r
It sho u l d fi r st b e w
ork ed i nt ocompo st with O l d t u rf
ences
.
,
.
-
,
2 60
A N YTHIN G
w
A ND
EV ERYTHIN G
.
}
'
ri nsed ill whit en th em su rpri si ngly Po u nd the bor ax
So it wi l l disol ve q u ic kly
Thi s is esp ec ially good to r em ov e
the y ellow th at ti m e giv es to w hi te gar m ent s that hav e b een
l aid asid e fer a nu mb er of y ear
s
are
.
.
.
S O F T S O AP
.
M ak e a mixt u r e of sto ne li m e two
,
o
u
h
d
s
;
p
sal S
-
od a and
D i ssolv e
settli ng
l ard each fo u r po u n
d s; sof t w ate
r thr ee gallo ns
the lim e and so da in the w at er by boili ng S ti rr i ng
and po u ri ng O ff th en r et u r n to the b r ass k ettl e and add the
l ard and b oil u ntil it b eco m es soap then po u r it i nto adi sh
or m o u ld s and wh en cold cu t it i nto b ar s and l et it dry
,
.
,
,
,
,
,
,
.
,
C U L TIVATION
OF
TR EES GRAP ES O N IO N S ETC
,
,
,
.
S u cc ess c annot b e exp ect ed in soil th at hold s m u ch w at er
in it
Gr ap es b egi n to c hange t heir color fro m two to thr ee
w eek s b efor e th ey are f u lly m at u r ed It is now co nc ed ed to
b e the b est pl an in the c u l tiv atio n of o ni ons to dig the soi l
aw ay fro m the b u l b and nev er allow it to b eco m e co v er ed
with the soil Tr ees in a c u l ti vat ed fi eld are trou b l eSOm e b u t
wh en th ey are nu m ero u s th ey add eno u gh to the b eau ty of
ensat e
S w eet aly ssu m can b e easily
the l and sc ap e to co mp
n
e
h
r
o
o
e
by
c
u
tti
I
n
h
e
old
w
h
e
a
t
fi
e
ld
s
wh
e
r
e
a
t
d
t
t
g
p p g
l at e w eed s h av e star ted u p tu r n in the sh eep Th ey are not
d ai nty i nth e choic e of food and w eed s that are p u sh ed for
w ard by the l at e r ai ns m i ght as w ell b e co nv erted i nto m iItton
as to r em ain and m ak e the fi eld fo u l
.
.
.
,
.
.
,
.
,
,
'
.
l
WHALE
B O N ES ,
ETC
.
B ent wh al e b ones can b e r estor ed andu sed agai n by simply
so aki ng in wa
t er a fewho u r s and th en dryi ng th em in the
’
,
.
A N YTHIN G
AND
EV ERY THIN G
To r estor e cr u sh ed
h ad e
spo u t
26 1
.
v elv et hol d it ov er the tea kettl e
and l et it steam wel l th en wi th a sof t br u sh co m b u p
the nap
Kid S ho es m ay b e kept sof t and fr ee fro m cr ac ks
by r u b bi ng t hem o nc e a week wi th a littl e pu r e glyc eri ne or
c astor oil A pi ec e of zi nc pl ac ed on the co al s of a hot stov e
will cl ean ou t the stov e pip e The v apor prod u c ed c arri es
B roo m s dipp ed for
off the soot b y ch em ic al d eco mp o si tio n
five or ten mi nu tes i nto a b u c ket of boili ng so ap su ds at
l ea
otherwi se
st o nc e a w eek will l ast m u ch lo nger th an th ey
wo u ld
S
.
,
,
,
.
.
.
,
.
To C L EAN S ILV ERWA R E
.
O ne t easpoo nf u l
of
t eac u p of w at er appli ed
wi th a rag wil l cl ean S ilv er war e or gol d war e p erf ectly To
av oid a gener al cl eani ng of S il v er or gol dw ar e
w ash wi th a
C h amoi s ski n sat u rat ed
wi th silv er so ap e ach tim e aft er
am enia to a
'
.
,
,
u se.
To DES TROY Moss
.
m eado wl and sho u ld b e w el l m anu r ed
with good w ell rotted stabl e d u ng in the au tu m n and if prac
ticab l e the gr ass sh o u ld b e fed o
f
f the followi ng spri ng with
sh eep or c at tl e
N itr at e of sod a so wn on the mo ssy p art s of
the fi el d will al so kill the m
o ss and is an exc ell ent m anu r e
foi the gr ass b u t thi s sho u l d n
ot b e sow n at the r at e of
mor e th an one and one h al fh u ndr ed w eight to the acr e
The m o ssy p art s of
,
.
,
,
-
To R EMO V E A N YTHIN G
Tak e a bri stl e
'
FR O M
.
EY E
TH E
.
d ou bl e it so as to form a l oop L ift the eye
lid gently and i nsert the loop o v er the ey eb all which wil l
,
'
.
,
AN YTHIN G
2 62
AN D
EV ER Y THING
.
di sagr eeab l e f eeli ng or p ai n N ow c l o se the lid
down u po n the b ri stl e which m ay now b e withdr aw n The
O r i nser t a flax seed
ely b e u po n the bri stl e
dir t will su r
i nto the eye and clo se and sh u t the eye sev er al tim es Th en
t ake a gl ass of cl ear col d water and wi nk the eye in thi s and
the flax seed will cOm e ou t and almo st c ert ai n to h av e the
p articl e stick i ng to it
cau se
no
.
,
.
,
.
.
.
R EM ED Y
A F ELON
F OR
.
C o m m o n salt ro ast ed on a hot stov e to throw off the chlo
To a t easpoo nf u l
rid e gas or get the sal t as hot as po ssibl e
of the salt and the sam e q u antity of p u l v eriz ed c asti le so ap
add sam e q u anti ty of tu rp enti ne; m ix w ell i nto a po u l tic e and
Make as m any po u ltic es as you h av e
elo n
apply to the f
felo ns and r enewth em twic e a day; in fo u r or fi ve d ay s yo u r
f el o n will pr esent a hol e dow n to the bo ne wh ere the p ent
O f co u r se it will not r esto r
u p m att er w
as secr et ed
e the
b o ne b u t it will soo n h eal
I
,
.
,
,
'
’
.
,
.
,
W H EN B OILING
Ki nd of m eat c abb age o nio ns
,
,
,
pp erabo u t the S iz e of
a
n
l
e
s
a
t
O
dor
p
e
p
a five
etc ,
.
ANY
u
t
p
c ent pi ec e
,
a
pi ec e of
to d estroy the
in
red
un
.
WHEN P UTTIN G D OWN
A
newc arp et b e su r e to
j u st the d arni ng thr ead
”
n
i
to
o
s
g
g
v
li
th ey wi ll fu r ni sh
“
ed w hen the c arp et
will ne
be
sa e
o
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r
the av e ngs;
.
To C AN
In c anning
F R UITS
.
mo st fr u its a good r u l e is a po u nd of
r and
su ga
A NYTHIN G A N D EV ER YTHIN G
2 54
.
m anner , and with scarcel v any exp ense;
bor e thr ee Or fo u r
hol es in the sid es of the sash i nto which i nsert commo n
bottl e cork proj ecti ng abo u t sixt eenth p art of an i nch Th ese
Will p r ess agai nst the W i ndo wfr am es alo ng the u su al groov e
and by th eir el astictily su ppor t the sash at any h ei ght which
eq u ir ed
m ay b e r
'
,
.
,
,
'
.
3
Y PA P ER
FL
.
Co at p ap er with turp enti ne varni sh
v ar ni sh from dryi ng
and
oi l it to k eep
the
.
To PR EV EN T IN C RU STATION
OF
KETTLES
Keep in the v essel a cl ean m arb l e a coc kl e or
sh ell ; th ese will attr act the p articl es of sand
,
.
an
oy ster
.
C ID AR
WITHO U T
A P P L ES
w
po u nd s co mmo n su gar t o gallo ns water two t abl e
spoo nf u l s y east one o u nc e t art aric acid ; sh ak e w ell ; m ak e in
the ev eni ng and in the mor ni ng it will b e r eady for u se
TW O
,
,
,
.
VIN EGAR
AND
ken
S tai ns u po n k ni v es can b e t a
F R U IT
by r u bbi ng the b l ad es
with rawpotat o and th en poli shi ng on the k nif ebo ard inthe
u su al m anner
f
of
.
N IGHT
DRIN K
.
hot stro ng l emo nad e t akenat b edti m e
a b ad co l d
A
,
,
,
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br eak
u
p
.
To
KEEP
If th ey are pick ed
RARE R IP E
I
TO MATO ES
wh en j u st r
ip e and with
a
.
porti on of the
A N YTHIN G
.
AN D
EV ERY THIN G:
ered With a bri n
a c c ov
e com posed of
al lo n of w at er they can b e
a t eac u p fu l of sal t di sso l ved i n ag
k ept nearly al l the y ear witho u t noti ceab l e l oss of th eir fr esh
s ems re a ne
t
t i
d
,
and t on e
,
ness
E
N EV
R AL
LO W
Fr esh
m eat to r em ai n i n p ap er ,
it ab so rb s the j u i ce
SC AL ES
F ISH
b e sc al ed
To FIN D
m u ch
TH E
.
.
i r by fi rst dip pi ng
eas e
F IR ETEST
OF
C O AL O IL
.
Pou r an ou nc e of the oil i nt o a sm all tin cu p; pu t it on a
al amp pl ac e the b ulb of a th erm om et er in the
st ov e or ov er
p eratu re rises try to i gnite the Oii with al i ght
O il ; as the t em
hr en
ed tap er or m atch ; if it will ignit e b el ow 1 1 0 degr ees F a
heit the oil i s d anger ou s to u se the high er the p oi nt at which
it wi ll igni te the safer theoil
,
,
,
.
,
PO PP ED C O RN
D ipp ed in boiling
dy
cel l ent can
m ol asses and stu ck t ogeth er fo
rm s
,
nex
a
.
L EMO N A DE
.
whit e su gar fifteen drops
three pi nt s Water; one eigth of an Ou nce
O neh al f
-
l emo n
aci d
‘
,
pou nd
,
“
asaénee b f
‘
of tart a
ric
-
.
To PR EVEN T S C R EWS
FR OM
RU S TIN G
.
mixtu re of oil and graphite wi ll actu al l y p rev
ent ScreWs
b ecoming fi x ed and m oreov er protect th em foryearsagainst
\
5
A
,
,
A N YTHING AN D EV ERYTHING
ru st
The mix tu re faci l it ates ti gh teni ng u p is an ex cell ent
l u b ri cant and r edu ces the fri cti on of the screw i n i ts socket
2 66
.
.
,
.
C EMEN T
Thi s cement
p aste with
or chi na
can b e
the whit e
FO R
MEERSC HAU M
m ad e of
of
an egg;
.
“
thi ck
qu i cklim e m i x ed to a
thi s is al so goodto u nite gl ass
,
C ARRO N ATE
A n o u nc e
A MMO N IA
OF
.
Of c arbo nate of ammo nat e to a
pi nt of w ater
said to ch eck m am ar ab scess if freq u ent l y app l i ed
y
’
is
.
F R ES H EGGS
N EV ER PLAC E
N ear l ard ,
fru it ch eese
,
,
hor oth er artic l es from whi ch any
fis
do r ari ses Eggs are extrem el y acti ve in ab sorbi ng
i
n
a
a
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n
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h
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a
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m
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a
o
.
,
w
po er,
.
HO W
Thi s m ethod is
To
PIC KL E
O RAN GES
to pl ace in a b arr el of b ri ne, l emo ns,
oranges and l im es th at are l i ab l e to spoi l ; a fl av or is imp arted
.
which is very p l easant
.
B LAC K
TR AN SFER PAP ER
.
Five o u nces ho g s l ard su fi cient qu antity l amp b l ack one
ou nce be
ax
one t enth o u nc e C anad a b al sam ; m el t to
es W
o
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with
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pp
‘
’
,
,
-
-
,
.
.
INK To
WRITE
ON
GLA SS
.
wil l write on gl ass can b e m ade from am m o
it h three tim es
niu m flu oride di ssolv
ed i n w at er and m ix ed w
its Weight of b ariu mof su lphat e
An ink th at
,
Y
N
T
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A
6k8
‘
.
G
A ND
EV ER Y THING
.
wh en cold break it i nto l u mp s the siz e of a hickor y nu t
u
o
will h ave eno u gh ki ndli ng to l ast you a good whil e
y
,
,
,
and
.
How To C O RN B EEF
.
h u ndredpo u nd s of b eef tak e sev en p ou nd s ofsal t
two pou nd s of su gar two o u nces of Saltp etr e two o u n
c es of
sod a; di ssol v e i n tW
oa
nd a h alf gall o ns of w at er ; boil ski m
and po u r on hot
F or
one
-
,
,
,
.
H O U S EHO L D MEA S UR E
f sugar is a pi nt; ten eggs are
O ne po u nd O
u nd
po
one
a
pou nd of b u tt er i s a pi nt; eighteen o u nc es of m eal i s a q u ar t;
one po und of flo u r i s a q u ar t
.
,
.
S IT
IN
A D R AU G HT
,
O r by an O p en wi nd ow wh en p eeli ng o nio ns, and
the u npl easant ness
to
the
th u s av oi d
ey es
.
To Mi x MUSTAR D
.
F l ou r
m u stard equ al q u antiti es
n
d
n
p
r
ci
t
v
i
mix
e
e
a
s
u
f
fi
e
n
e
r
o
a
t
p p
g
and
,
o n with
seas
lt
sa
and
.
To DISTIN G UIS H
B ody
B O D Y B RUS S EL S CA RPET
.
r u ssel s i s easily disti ngu i sh ed fi om c arp ets k nown
r ead s on the
as t ap estry br u ssel s by sh owi ng the wo ol th
b ac k S O gener ally has thi s b ecom e k now n th at a sty l e of
ith a sl i gh tly clo u d ed or stamp b ack has r ec entl y
carpet w
It i s i ntend ed to app ear l i ke
b een pu t u po n the mark et
f
e
e
e
e
t
c
v
l
b
u t co u ld not for a mo ment d
b
u
ss
e
b od
r
s
e
i
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y
tedlik e calic oor camb ri c
anex p ert Tap estry b ru ssel s i s pri n
i
fa
c
r
e
a
e
o
l
r
s
a
a
s
l
id
i
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br
by
n
w
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t
c
a
l
t
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o
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e
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y
s
d
u
gt
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b
,
.
.
,
1
.
h
d
x
,
AN YTHIN G A N D EVER YTHIN G
which
2 69
.
c arp et p asses The w eav e of tap estry
bodyb ru ssel s as
carp et s i s m u ch l ess du r ab l e th an th at of
d er a thread of the
the w ool su rface thr ead s S i m ply p ass u n
w arp that hold s th em
der s ov er
‘
the
.
,
.
S
To D RIVE AW AY A N T
'
To driv e aw ay ant s
c b the shelv es or dr aw ers th at they
fr eq uent wi th stro ng c arbolic so ap aftei whic h spri nkl e red
p epp er i n ev ery cr ac k and ei evice
,
s ru
,
.
H O W TO P R ES ER VE
O R AN G E
'
W ei gh the or ange whol e
P EEL
.
llow po u nd for a po u nd
P eal the oranges neatly and cu t the ri nd i nto shr eds B o il
u ntil t end er ch angi ng the w
i ng W
ith
atei twic e and r epl eni sh
hot from the k et tl e S qu eez e the str ai ned j u i c e O f the
po u r in the
or angesov er the su gar l et thi s h eat to a boil
shr ed s and boil tw entym i nu t es
L emo n p eel can b e pre
ser v ed in the sam e w
in
ayallo w
mor
e
u
r
a
s
g
g
,
and a
.
.
,
,
.
,
,
.
.
,
H O US E PAINTI
,
Dp ne du ri ng the au tu m n or
winter is
mo re du r
abl e th an th at do ne inthe early su mm er or s ri ng
h
e
T
p
p ai nter too is not th en annoy ed by the tiny fli es which are
al w ay s attr act ed by fr esh p ai nt if app l i ed W hi l e th ey are
aro u nd
,
early
fl
.
,
.
How To C O O L A C ELLAR
wi ndow
.
h l db e O pen atni ght The cool air enters
h
i
t
t du ring the ni ght and circu l ateS thron
the ap artm en
g
The Wi n
d ows Sho ul d b ecl osed b efore su nri se in themorn
i ng,
The
s s ou
,
.
.
A N YTHIN G
27 0
AN D
EV ERYTHIN G
.
I
f
h
e air of
l
sed and sh aded thro u gh the day
t
c
o
e
t
k
d
n p
the cel l ar is damp it m ay b e th oro u gh l y dri ed b y pl aci ng In
a
.
'
.
lim ein an O p en box A peekof lim e wil l
en p ou nd s or mo re th an three qu arts of
ab sorb ab ou t sev
mi l k ro om m ay b e d ried
water and in thi s way a cell ar or
it a p eck of fr esh
.
,
.
.
F U RNITU RE P O LIS H
.
s of whit e w
ax wh en
Melt ov er a S l ow fire f ou r ou nc e
,
add S ix Ou nces of t u rp enti ne,
for u se
.
ti
ti l
l wh en
A pp l y with a cork or pi ece of ch am oi s
s run
coo
l
it is ready
coo
,
.
To P R EV ENT MILK FR OM
S OO R OR IN O
.
Pu
t a sm all
pi ece of b u t ter in the pan or di sh
mil kis to b e cooked and it wi ll not scorch:
in
w hi ch
,
To DRY RUBBER
B OOTS
.
.
fill ru bber b oots h al f fu l l of oat s when th ey are t ak en
i ll b e nice and dry i nside inthe m orni ng
at night th ey w
Ifyou
ofi
'
.
Ox
MoRRow P O MAD E
.
Mel t t ogeth er one ou nc e O f wh ite wax fou r
ix ou nces of fr esh l ar d,
(all ow
, S
,
ces of 0 1
ou n
wh en col d add one
and one
hal f ou nce of O il ofb ergamot
.
THE N EW Y O R R SUN C HO LERA MIx TURE
.
Take equ al parts of tinct u re of opiu m
'
,
tinctu re of rh u b arb,
pi rit s O f camph or mix wel l Dose
fi fteen to thi rty dropS ina w
i ne gl ass of w
ater acc
ording to
age and the Viol ence of the attack R epeat every fi fteen or
enty minu ter u ntil relief is obtained
tw
A cheap and eflec
esse
nce ofpeperm int, and s
.
,
,
,
.
'
.
A N Y THIN G
AND
EVERY THIN G
mo re m ol osseS a
dd ed thestro nger
in a stro ng p l ac e
.
theVi n
ega
r W i l l b e;
Mak e
'
,
.
How To MAKE
T
wo q
B
r ts cor n One gal l On m ol asses ten gal lo n
s w a er ;
i
n
n
d
f
e
a
a
e
f
i
t
o
h
k
e
w
ll
w
d
a
y
s
a
n
i
c
e
e
r
u
a
l
l
n
e
s
a
t
a
k
g
p
m entati on W il l h av e b een bro u gh t on; k eep it b u nged tight
mo n if desir ed
It m ayb e fl av or ed with the oi l of spr u c e or l e
b y po u ri ng onthe oil s one or two q u art s O f the w at erboil ing
hot
The co rn wi l l l ast s v er al maki ngs
i
ua
'
'
t
,
,
,
'
.
,
,
\
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.
.
TREATM ENT or PLANTS
.
m
e
a
n
l
t
r
i
v
d
by
m
il
c
r
r
i
e
e
a
s
o
e
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e
c
a
u
a
n
s
e
c
a
o
t
n
p
p
If p l ant s are in th
rri v al
e l ea
hav e to b e t ak en on a
st wi l ted
on arri v al pu t th em i n l u k e warm w at er i n a S l i aIIOWpan for
l eav i ng the p ap er u ndi st u rb ed
Thi s wi ll
ab ou t an ho u r
A ft er potti ng th em k eep in the
n restore th ei r v i t al ity
soO
Sh ad e and from the wi nd or dr aft for fo u r Or five days
S p ri nkl e the l eav es ev ery day b u t t ak e c are not t o wet the
soi l i n the pot too m u ch
w hich wo u l d m ak e the roots rot
In any case av oid extr em es in w at ering or dryi ng ou t
W ith
,
.
,
.
,
.
,
.
,
.
,
.
,
B
LA C KB ERRY C ORDIAL
‘
.
es w
ei gh one of su gar to e
P ress th
e be r
i
v
ery pou nd of
r
j u i ce pu t the S u gar and j u ic e in a p orc el ai ne kett l e; add
e of c l o v es and al lspic e one h al f ou nc e
one qu art er of an o u nc
of po d e
r ed nu tmeg one h al f ou nce of ci nnam o n b ark l to
each q u art of l iquid
S tart it on a q u ick fire and l et it b oi l
One h ou r rem ov i ng al l scu In that ma
r
a
t
h
e
o
n
h
e
t
L
t
o
e
t
g
y
p
it cool an
d th en add one hal f api n
t O f bran
dy for ev ery q u ar
t
,
,
-
w
-
,
'
-
,
,
.
.
,
-
AN YTHIN G A ND EV ER YTHIN G
273
S tr ai n thro u gh a fi ne hair seive bottl e and cor k
.
of cor di al
ti ght
,
.
.
C ow ITC H
CUR E F OR
witch b
To c u r e co
r
d
a ou n
ch
ea
ween
et
p arat ely
toe
se
TO
to es
the
.
tie a bl u e y ar n thr ead
,
.
P ICKL E C EL Eav
.
h ead cl ean th em thoro u ghly
and pu t th em i nto salt and w at er stro ng eno u gh to b ear an
cek or ten d ay s or u nti l
egg l et th em r em ai n in th is a w
w ant ed to pic kl e th en tak e t hem ou t wash th em cl ean in
w at er dr ai n dry pl ac e in a jar and po u r boili ng v i negar ov er
to which any appro v ed S pic es m ay h av e b een add ed k eep
w ell co v er ed with v i negar If the c el ery is al low ed to r em ai n
any l ength of tim e in the salt and w at er it will b e nec essary
o in cl ean fr esh w at er ch angi ng the
to so ak it a day or tw
wat er occassionall y
S ep ar at e the st alk s from
the
,
,
,
,
,
,
,
,
,
,
,
.
,
.
To
CLEAN F URN ITU R E
.
For cl eani ng b ed sted s ch air s t abl es etc mix sw eet oil and
kero sene to geth er and app ly with a S p o nge or fl annel cloth
For cl eani ng pi ano s m ix S weet oil and t u rp enti ne to geth er
and apply with a ch am oi s
-
.
,
,
,
,
.
,
,
.
TOMAT mS
Tak e
FOR
S UPP ER
.
m any eggs as th er e are m emb ers in the f amily
boil two third s of th em h ard di ssol v e the yolk with su ffi
ci ent Vi negar and abo u t thr ee teaspoonsfu i s of m u st ard and
m ash as smo oth as po ssibl e th en add the r em ai ni ng one third
K
U
l
e
a
n
d
t
stir w ell th en add O il to
hi
w
of the eggs (raw
y
)
as
,
-
,
,
,
-
,
,
,
A N Y THIN G
2 74
AN D
EV ERY THIN G
.
lto gether sau c e su ffici ent to cov er the tom ato es w ell
andpl enty of sal t and p epp er : b eat throu gli l y u ntil it frost s
S ki n and cu t the to m ato es a fo u rth of an i nch thick and po u r
the sau c e o v er th em
m ake
a
,
,
.
,
.
R ELIEF
F OR
C ROUP
.
poo nfu l of whit e su gar and one
h al f t easpoo nf u l pow der ed b u r nt al u m It is b etter to giv e it
to the c hil d dry b u t if too yo u ngit m ay b e giv en in w at er
I k now from p er so nal exp eri enc e that this r ecip e will gi v e im
m edi ate r eli ef 1 h av e u sed it in m y ownf amily for a nu mb er
of y ear s and wi tho u t a si ngl e f ail u r e
Mix to geth er One half
-
teas
-
.
.
,
‘
.
.
To R EM O V E IVA R TS
AN D
C oR N s
.
So ak them u ntil they b eco m e soft hen wi th a sharp k nif e
a
e
h
i
n
t
e
e
i
e
h
e
u
r
top
til
it
bl
d
th
t
m
u
n
e
e
s
n
t
spirit s of tu r
p
p
t
,
,
p enti ne
.
How To MAKE GO O S EBER RY MAR MALAD E
.
Pr ess a su ffi ci ent q u antity of goo seb erri es and add thr ee
q u art er s of th eir wow ht i n l u m s gar B o il the fr u it and
su gar i nto a j el l y So thick that wh en it is dropp ed u po n a co l d
p l at e j u st di pp ed i nto co l d w at er it wi l l not adh er e to it
Tu r n it i nto c u p s or bo wl s andcu t in thi n sl ic es for br ead
and b u tt er
It m ak es nic e sandwich es for chi l dr en
,
u
u
.
.
,
,
,
.
.
2 76
N EW
NAMES
N
A MES
L D R EN
FOR C HI
F OR
BO
YS
.
.
N EW N
A MES
L D R EN
FO R C HI
.
2 77
A A C TERS
CH R
MA S Q U E B ALL
FO R
GI R LS
.
.
V al entine
S q u aw
S W B tl b s ix teen
B t ny
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A ppl e girl
C ook
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P rinces s
P age
ol den slippers
Q u een of« l iam onda pid
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Goddess O i Lib erty S tai ry night
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Mother hu hb ai d Fr hm g gi rl
Q u een
W antress
Grecian wom an C li i nawi u nan
chool gi rl
ct ress
Tam b ou rine girl
O l d m ai d
Hu ntress
B u tterfly
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Fairy
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.
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.
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B idget
.
.
.
.
.
Tob oggan
.
.
,
.
E l ith
Du dess
M i l km aid
P easant girl
B ii peep
Q u een of hearts
P opcorn girl
C arnation pink
P rincess ou i se
’
O C onner chi l d
.
.
.
.
.
fi
.
.
Y
S ail or b oy
Fairy king
S cotchm an
C onnocht Moran
B as b al l b oy
Iri h l ad
S ir W al ter S cott S panish b caro
S.
.
.
.
.
e
English nab ob
G
s
.
.
u
.
D A njou
.
’
.
dpa
panish C a
ran
.
v alier
B
u
.
tcher
.
C ook
P ri nce Mathu sal a C arpenter
'
n~ iah
reen horn
l l en
N ankipoo
Irish Mick
ord yron
arb er
G eo W ashington
ru mm er
u ke
R eporter
a
n
i
h
s
d
ancer
Father hu b b ard
p
S
A
.
B
L
D
.
.
G
.
.
B
D
.
.
.
S
.
.
.
.
.
L
G EN E R A
will
It
D EX
I N
.
he p those who consu l t this b ook to rem em b er that the recipes
l
l
for each department are arranged in the simpl e order of the a phab et, so
far as has b een possib e, b oth i n regard to the recipes and the su b j ects
l
-
treated
.
PA P ER FLOW ER S
10
lO
D ahlia
s
.
i
A
8 BE D W OR K
Fiseb u
8
am p screen
9
9
9
W atch case b eaded
F u chia
P oppy
P etu nia
P ink
P l aq u e
R < se
Tu lip
.
L
.
7
7
~
W ater L ill y
W O OL
6
KN ITTIN G D EP AR TM EN T
.
A strakan
FLO W ER S
r
.
knitted
B ab knitted
B eakfa t cape
’
ie s
R ose
R ose
Tige
.
W O RK
A
D e cr ption
FE THER
B u tter C u p
PA GE
shirt
s
C hil d s knitted shirt
Edging
Edgi ng knit
Edging
Edging ni ce knitted
Edging knit
Edging knitted
Edgi ng saw tooth
’
Infant s knitted shirt
Insertion knitted
Insertion knitted
Insvrtion pretty
Insertion b ead
’
W oven
r Lilly
HAIR
F LO W ER S
M aterial s i
.
v
.
A
FE TH ER FLO W ER S
Material s
TIN S EL FLO W ER S
Material s
C H R ISTM
.
A S TR EE OR N A M ENTS
Description
.
J acket
eggins,
L
chil d s
G EN ERAL
KN ITTIN G D EP A R TM EN T
L ace
P
A GE
’
,
infant
s
c
.
s
,
i
,
,
C
.
i
,
,
s
,
,
z
z
,
STAM
.
tidy
P IN G
P
R
N
.
ss
.
S
P
A N T G D EP A
B la k atin
IN
I
c
EP R TMEN T
C R O C H ET
b b reviations
ab y carriage rob e
C arriage R ob e
’
C hil d s crochet hood
C rochet b al l
RT
M
EN T
.
s
Em b roidery
G l a painti
L ight satin
ss
V ri stl ets
.
.
P erforated patterns
P owder process
tam ping powder
ining leaf pattern
Tw
V
l
P ainting on O il c oth
W hite e vet
.
.
0
.
u
,
A
B
0
D E A TM E T
Indel ib l e or l iq id proce
.
D A
0
.
W ool
P ay thing for b ab y
R ob e for carriage
R ug
hawl pattern
hawl , shou l der
carf
traps for cu rtain
lippers, knit
Tidy, knitted
Ti dy knitted
S
S
S
S
S
0
Twine b ag
Tidy in tri cot
M ats
Mittens
l
0
.
S
S
S
S
S
S
S
.
,
0
0
.
.
,
0
.
,
s
su
0
O pera cape
R ose
R ol ipicot edging
acq u e for b ab y
il k watch chain
ku l l cap
ofa pil l ow
ofaafgan
carf
hoe
Trim m ing
Trim ming
Trimm ing
Trim m ing narrow
.
,
0
.
,
a
S i m pl e
c
s
,
.
A R TM EN T.
c
e
,
A
P GE
G ent l ei re cap
L a e edging
L am p m at
La e
L ace
’
sR
u
,
D EP
Edging
s
s x
.
.
e,
,
D EX
C R O C H ET
Edging
L ace B a ket
L ace,
Lac fern
L ace i inche ide
La e Lo i
L ace O r gon
L ace new pattern
L ace knitted
L ace knit ted
L ce ro e l eaf
L ace knitted
L ace knitted
L ace kn tted
L ace knitted
Lace l yde
L ace T dy
Lace G erm an
L ace ro e l eaf
L ace ig ag
,
IN
62
73
81
85
86
vl
.
MIS C ELLA N EO U S D EP A R TM EN T
Blocks for children
.
B ea
u tifu l
.
dress
C hemisette
.
0
0
G EN ERAL
C raz y patchwork
ainty O ttom an
Fancy pin—
cu shion
Fancy wall b ag
Hou sekeeper s friend
Hair pin hol der
Mam m oth b oq net
D
’
L
doss
cross
O dds and ends
O rnam ental fan
P reciou s j ewel case
P ictu re fram e O f pit
P en wiper
R ag b ag
’
Trave er s b ol ster
fiTab l e cover
g
”-Tab e scarf
l Tob o an hood
l
gg
QW atch cas
work
.
l
’
l
(
i
E
"
B
d
f
f
]
O MP
e
D EP A
R TM EN T.
oot of
,
’
‘
-
B
B
fi
.
-
“v l
'
B
'
'
-
'
'
Q ?C hair cu shion
C onvenient l etter carrier
3
C hil di éflsi fib s19
pC hain stitch efli’b ibider
y
aQC hild’s carria e Cfishion
g
( hl ’
C i ds b al l
’
.
“
A GE
D EX
HO M E D EP A R TM EN T
C hair cu shion
’
C hil d s l eggins
1 33
1 34
l ap b asket
131
C rape eil s
1 09
C l eaning carpets
1 09
C hest for soil ed l inen
111
ol l s fu r itu re
1 04
ecorated fans
121
ining room pictu res
1 06
oor b rick
1 20
ressing ol d fram es
1 08
inning room cru m b cl ot
1 30
oyl ey s
1 33
ress for flow
er pot
1 33
Del evine
1 35
ou b l e stitch em b roidery
1 36
ecorated fans
1 42
Em b roidery rings
1 28
Eylet hol e em b roidery
1 34
Em b ossed top for l am p orn t 1 3 7
Fancy knot em b roidery
1 25
Fol ding screens
1 25
Fancy pen W iper
1 26
Fancy apron
1 44
ove sachet
1 09
Hom e savings
1 02
Handkerchief sachet
1 20
1 28
Hair receiver
’
Herring b one sticth em b roid y 1 1 9
1 34
Hem stitch em b roidery
1 21
am p shade
’
adies pu rse b ag
1 06
1 38
ace am p shade
1 12
am b req u ins
1 13
attice stitch
117
am b req u ins for cu p b oards
1 23
etter sachet
121
Match receiver
1 34
Monogram s
1 04
N u rserys b askets
1 13
N eed e b ook
116
N ight dress case
‘
1 14
Oil c oth spl ashe
0
0
0
0
0
0
0
0
0
O
O
O
0
0
0
O
O
.
v
0
0
0
0
0
0
.
n
D
D
D
D
D
D
D
D
O
O
O
‘
‘
‘
O
O
O
O
h
0
0
0
0
0
0
0
0
0
0
D
D
0
0
Boy s m arq u erit ecaps
aT
B athing sl ippers
l \q
om case
ook m ark
a
b
b
a
sket
y
”
‘
t
a
h
B
i oém pictu re fram es
B ed spread and sham s
flf
Q ab y com forter
B u reau scarf
B ed a ance
’
r ca s
oy s J erseS
p
UL
iBecl rooni ru g
GOB ed room com m ode
Q @ oll ar b ox
l
P
IN
.
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
-
Gl
0
0
0
0
0
o
o
o
o
0
0
0
0
o o o o
0
0
0
0
o
o
o
o
o
o o
o
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
.
L
L
L
L
L
L
L
.
0
0
0
0
0
0
0
0
0
0
0
l
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
l
l
r
GEN ER AL IN D EX
D A
C O O KIN G A N D B A KER s EP
C ake, orange
C ake, wedding
C ake, chocol ate
C ake, hu ckl eb erry
C ake, chocol ate l ayer
C ake m odest
(Jake, chocol ate
C ake, a m ond
C ake, b read
C ake orange el l y
C ake sm al l su gar
C ake, nu t
C ake, peel and citron
C ake white
C ake, soda
C ake, fru it
C ake, Il linois
C ake,
C ake, kol derve
C ake, C o u m b ia
C ake, re
C ake, cinnam on
C ake, orvill e
C ake, wal nu t
’
C ake, Hil l s high
C ake, b ack
Cake, rice
C ake, fi ll m on fru it
C ake, cotch p ou nd
C ake, citron cu p
C ake, l ove
’
C ake Tam O Shanter
C ake, Kentu cky
C ake, choco ate cream
C ake, cream
C ake, Irish
C ake, poor,
C ake, C aro ino
C ake, pie
C ake, J ohnny
C ake, S pongy
C ake, nice spongy
C ake, corn m eal
’
l P A GF
.
R TM EN T
.
1 63
1 64
1 64
1 65
,
1 65
1 66
1 66
1 66
1 67
1 67
1 67
1 67
1 68
1 68
1 77
l
j
,
.
,
.
l
n
.
.
l
.
.
S
,
l
l
.
.
.
1 78
1 78
1 78
1 79
1 79
1 79
1 79
1 80
1 81
1 81
1 82
1 82
C O O KIN G A N D B A KER s
ou ghnu ts rice
ou ghnu ts
rops, sm all su gar
rops hot
ou ghnu ts
um
pl ing appl e
Eggs, scal l oped
F l annel cakes
F l ou r drops
Fl itters
F l itters al m ond
Hal l ib u t, potted
raham cake
raham b read
raham b read
raham
read
raham b iscu i ts
riddle cake
riddl e cakes
ri ddl e cakes
em s
em s, f
ish
’
D
D
D
D
D
D
D EP A
P
.
R TM EN T
1 86
1 53
168
191
,
1 54
1 88
,
200
1 55
1 60
1 84
1 93
,
29 1
1 56
1 47
1 48
1 48
1 47
1 50
151
1 56
152
2 02
i n er b read
1 53
g
inger b read
1 55
Hot cakes
1 50
2 04
Ham b oil ed
1 92
J u m b l er cocoanu t
angtry
1 82
nger
1 53
M orning cake“
1 55
M acaroons, com m on al m ond 1 6 5
1 68
Macaroons, cocanu t
1 98
M acaroon5 , sweet corn
M inced vea
1 99
1 83
P u dding, a m ond
1 85
P u dding, fig
1 87
P u dding, raspb erry
1 87
P u dding, appl e
1 90
P u dding, b read
P u dding, Engl ish pl u m
1 91
P u dding
1 92
P u dding, hom e
1 93
1 93
P u dding, fig
.
.
.
.
G
G
G
G
G
G
G
G
G
G
G
G
B
.
L
fi
.
1 83
1 83
1 84
1 84
1 84
1 88
1 89
1 89
1 90
191
1 91
1 94
A GE
l
l
,
.
G EN ER A L
lf
NDLX
PA GE
.
(
‘
B A KER s
appl e
b oi l ed
rice
el l y
orange
chocol ate
snow
’
oo k i No A ND
P u ddi ng,
P u dding
P u ddi ng,
Pu dding,
Piidding,
P u d ding,
P u dding,
P u ddi ng, pu ff
P u dding sweet
’
l otatoe b read
Potatoe, om el et
Po tatoes escal l oped
P i e, sou r appl e
,
j
DEP A RTM EN i CH O KIN G A N D B A KER s l
194
S au ce, potat oe
1 94
S al m on, steam
Sandwnches, chees e
S al id cahl i age
S teak
S eak
.
.
.
.
,
.
Pie pu inkin
Pie cocoanu t
Pi e, el l y
’
l ie, l em on
.
.
.
.
‘
j
P ie sq u ash
Pie, sq u ash
Pie, tart appl e
Pie, el l y
.
,
Tea cakes
Tea cones
Toast cream
Toast m ock cream
,
,
I m kish cream
‘
W
aifi es
"
7r
i fl es,
k
u
i
c
q
IVafers, C i nnam on
Y east cake
'
.
.
19
.
G
.
.
'
.
Pie chicken
’
P ig s head roasted
l l ed
Rol l s, e ly
,
W ool en
fi
j l
Roll s
.
R ol l s
R ol l s
Rol l s
.
S hort cake
S hort cake
S hort cake
S a ce for p
,
,
,
wb erry
stra
G ood
s
.
wb erry
strawb erry
stra
u dding
.
.
.
2 02
1 99
1 99
2 00
20 1
2 02
1 45
C OLO R IN G DEP A R TM EN T
1 88
oods
C otton
l ack
1 92
1 93
reen
B
G
R TM EN I
’
1 56
1 86
1 86
1 97
1 52
1 89
O rang
.
u
.
1 99
1 46
200
2 00
1 84
1 85
1 8C
i
eggs
veal
i1 8 7
.
j
h
t
.
,
’
'
S il k G ood
s
.
.
G EN ER AL
C O LO RIN G
Bl ack
P
DE
P A R TM EN T
A GE
IN
D EX
.
MIS S C O O KIN G A N D BA KIN G
.
.
C ake , l em on
C ake, raisin
C ake, yeast
C ake, good
C ake com posi tion
ri ddl e cakes
em s, graham
em s rice
Macaronia and tom atoes
N oodl es for sou p
O range desert
O ysters stewed
P otatoes
P u dding, cream tapico
P u dding, cocoanu t
P u dding, cocoanu t cracker
P u ddi ng, cocoanu t b read
P u dding q u ick pl u m
P u dding, corn starch
P u dding pl u m
P u ddi ng, spice b read
P u dding, flou r
P u dding, b oil ed
P u dding holiday
P i e, cocoanu t
Pie, cocoanu t
P ie, cocoanu t
P ie sweet potatoes
P ie, peach
Rissol es, l ob ster
au ce, pu dding
.
.
.
G
G
G
MIS S C O O KIN G A N D BA KIN G R EC IP ES
Bi t
B r ad graham
B ead co n
B re d wheat
B read graham
B read team ed Indian
B read b rown
scu i s
e
,
r
r
,
a
.
.
221
214
215
217
,
s
,
,
C u stard, C oi n starch
C hocol ate
C u rry rice and chicken
C hicken for dinner
C hi cken, b roil ed
C nob ol ate drink
C heese, cottage
C ordi al strawb erry
C ru l l ers
C u stard cocoanu t
C ookies
C ookies, su gar
C ookies, fru it
C ookies, ginger
C ake, cocoanu t cream
C ake cocoanu t chocol ate
C ake, icing for
C ake, corn m eal
C ake, flannel
C ake, J ohnny
C ake, cocoanu t l ayer
C ake, ho
m iny
C ake, corn
C ake, cl ove
C ake, dark cu p
.
,
,
‘
.
22 1
216
227
2 17
21 7
219
224
2 24
2 30
23 1
2 30
219
22 7
227
228
,
,
,
,
,
.
.
.
,
,
S
S a ce oy ter
S a e fi andy
S o p canned
S o p l ob ter
S nap ginger
u
2 14
21 6
216
2 19
2 20
A
P GE
REC I P ES
2 26
2 27
2 28
229
23 1
218
22 2
22 3
2 22
23 1
219
2 30
22 9
uc
u
u
s
,
,
.
,
sal m on
s
,
s,
A YTHIN G A ND EVER YTH G
Al paca to cl ean
onia carb onate
Am
A nts to drive away
e
f
B ora
B rning chim ney to e t nh
IN
N
,
.
,
x, us
u
.
.
218
2 20
22 1
2 23
2 25
2 25
2 26
22 7
2 28
229
2 22
223
2 24
2 26
22 8
23 1
22 1
216
220
214
215
228
.
. .
,
.
267
266
2 69
O
x
i
’
258
kN YTU J A
-
‘
U
m
A
.
EVEb
»
.
Y
"
1
_
o
PA GE
IN G
M rs or Miss
M il k to pi eserve
Mil k to preserve
Masq u ei ade characters
“
Mil k to pre vent scortchincf
Mri stard to m ix
Measu re hou sehold
Mil k sou r to so eet on
Meerchau in cem en t
M u stard pl astei
Meat b oi ling
Moss to d ra i on:
.
,
.
,
.
.
0
,
.
g
25 1
0
2 70
.
2 137
.
,
,
t
L4
N u tm egs t o test
N ig ht dz i nlz e
N ever al low
N ight soil , t o prepai e
N eck enl arged, to cu re
N em al gia, rel ief for
Nam es for chil dren
O ranges, to
O range pee I, to p reserve
O nions, W 11 3 1 1 you eat
P enW ipei
P aint to c ean
P ie, o b ake
P i tcn, to rem ove
P otatoes to preserve
P l ants, treatm ent
P O p ginger
P om ade ox m orrow
Painting hou se
P aint, sm e O f
R i b b on to wash
R ice, parched
R heu m atism , rel ief for
R oom to
R u b b er b oot to dry
R u b b er gl u e
ti f
f neck, to
crews, to pre ent ru st
r
a
i
n
s
e
t
c
,
p
il verware, to cl ean
oap soft
264
2 65
25 4
254
25 9
275
.
.
.
2 69
.
.
25 6
l
.
.
,
.
.
,
,
ll
.
,
.
.
S
S
S
S
S
v
.
.
‘
s
,
S l eeping room s
cal p to cl ean
ick room , to pu rifv
tam m ering
wim m ing
al t, u ses for
tarch gl ossy
hoes, protecti on of
4.
corch, too rem ove
cratches to rem ove
toves, t o prevent ru sting
Transfer paper, b l ack
Toe nai ingrowing
Trees cu l tivation of
Tel ephone, howto m ake
Tom atoes
Tab l e the
Tea, col d
Tom atoes, to keep
Tom atoes, for su pper
V inegar, to mak
V erm in, to prevent
W ash, for head
W art, cu re for
W hooping cou gh
7
W indows, how to b l i nd
W ax , how to m ake
W hite wash
W ater to pu rify
W indows to cl ean
W indow su pport
W hal eb one, etc
S
S
S
S
S
S
S
S
S
S
,
c
0
0
’
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