Feed: Vintage Crochet Pattern Blog - AggScore: 49.3

Prairie Edge

CROCHET THIS exquisite edge in white or ecru mercerized crochet cotton size 30. and use a number 12 steel crochet hook. It works up fast, with next to no effort and is about 5 1/2  inches wide when finished.

Abbreviations:
ch (chain)    sp (space)
bl (block)   lp (loop) dc (double crochet)

Row 1: To begin, ch 84, dc  in 8th ch from hook for an sp, (ch 2, sk 2 chs, do in next ch) 6 times— making 6 more sps, dc in each of next 6 chs for 2 bls, (ch 2, sk 2 chs, dc in next ch for a sp, dc in each of next 3 sts for a bl) twice, ch 2, sk 2 sts, 2 dc in next ch for a sp, dc in each of next 6 sts – 2 bls made, (ch 2, sk 2 chs, do in next ch) twice for 2 sps, (ch 6, sc in next 7th ch) twice, ch 6, sk 6 chs, dc in each of next 4 chs-bl made.

Row 2: Ch 10. turn, dc in 8th. 9th and 10th ch from hook, do in last do of row 1. ch 6, sc over next ch 6 of row 1, ch 6, (dc, ch 1, dc) over next ch 6 lp, ch 6, sc over next ch 1p, ch 6, sk last sp of row 1, 2 sps, 2 bls, (1 sp, 1 bl) twice, 1 sp 2 bls, 6 sps.

Row 3: Ch 5, turn, 5 sps, 2 bls, (1 sp, 1 bl) twice, 1 sp, 2 bls, 2 sps, ch 6, sc over next ch 6, ch 6, (dc, ch 1, dc) over next ch 6, ch 1. dc over next ch 1, (ch 1, dc over next ch 6) twice, ch 6, sc over next ch 6, ch 6, dc in last do of row 2, 3 do over turning ch 10 below.

Row 4: Ch 10, turn, dc in 8th, 9th and 10th ch from hook, dc in last do of row 3, ch 6, sc oyer next ch 6, ch 6, (dc, ch 1, dc) over next ch 6, (ch 1, do over next ch 1) 4 times, (ch 1, dc over next ch 6) twice, ch 6, sc over next ch 6, ch 6, sk last sp of row 3, make sps, 2 bls, (sp, bl) twice, 1 sp, 2 bls, 4 sps.

Row 5: Ch 5, turn, 3 sps, 2 bls,. (1 sp, 1 bI) twice, 1. sp, 2 bls, 2 sps, ch 6, sc over next ch 6, ch 6, (dc, ch 1, dc) over next ch 6, (ch 1, dc over next ch 1) 7 times, (ch 1, do over next ch 6) twice, ch 6, sc over next ch 65 ch 6, do in last do of row 4. 3 do over turning ch 10.

Row 6: Ch 10, turn, do in 8th, 9th and 10th ch from hook, dc in last do of row 5, ch 6, sc over ch 6, ch 6, (dc, ch 1, dc) over next ch 6, (ch 1, dc over next ch 1) 10 times, (ch 1, dc over next ch 6) twice, ch 6, sc over ch 6, ch 6, sk last sp of row 5 and work 2 sps, 2 bls, (1 sp. 1 bI) twice, 1 sp, 2 bIs, 2 sps.

Row 7: Ch 5, turn, 1 sp, 2 bls, (1 sp, 1 bl) twice, 1 sp, 2 bls, 2 sps, ch 6. Sc over next ch 6, ch 6, (dc, ch 1, dc) over next ch 6, (ch 1, do over next ch 1) 13 times, (ch 1, dc over next ch 6) twice, ch 6, sc over next ch 6, ch 6, do in last do of row 6, 3 do over turning ch 10.

Row 8: Ch 5, turn, sk 3 dc of row 7, do in 4th dc, 3 do over next ch 6, ch 6, sc over next ch 6, ch 6, dc over second ch 1 of diamond, (ch 1, do over ch 1) 13 times, ch 6, sc over next ch 6, ch 6, dc over ch 6, ch 2, do in last do of row 7 -thus first sp for this row is made, work 1 more sp, 2. his, (1 sp, 1 bl) twice, 1 sp, 2 b1s, 2 sps.

Row 9: Ch 5, turn 3 sps, 2 bls, (1 sp, 1 bl) twice, 1 sp, 2 bls, 1 sp, ch 2, dc over next ch 6 for an sp, ch 6. sc over next ch 6, ch 6, dc over second ch 1 of diamond, (ch 1, dc over next ch 1) 10 times, ch 6, sc over next ch 6, ch 6, 3 dc over next ch 6, dc in next dc of row 8.

Row 10: Ch 5, turn, sk 3 dc of row 9, dc in 4th dc, 3 dc over next ch 6, ch 6, sc over next ch 6, ch 6, dc over second ch  1 of diamond, (ch 1  dc over next ch 1) 7 times, ch 6, sc over next ch 6, ch 6, dc over next ch 6, ch 2, dc in next dc of row 9, work 1 more sp, 2 bls, (1 sp, 1 bl) twice, 1 sp, 2 bls, 4 sps.

Row 11: Ch 5, turn, 5 sps, 2 bls, (1 sp, 1 bl) twice, 1 sp, 2 bls, 1 sp, ch 2, dc over next ch 6, ch 6, sc over next ch 6, ch 6, dc over second ch 1 of diamond, (ch 1, dc over next ch 1) 4 times, ch 6, sc over next ch 6, ch 6, 3 dc over next ch 6, dc in next dc of row 10.

Row 12: Ch 5, turn, sk 3 dc of row 11 dc in 4th dc, 3 de over next ch 6, ch 6, sc over next ch 6, ch 6, dc over second ch 1 of diamond, ch 1, dc over next ch 1, ch 6, sc over next ch 6, ch 6, dc over next ch 6, ch 2, dc in next do of row 11, work 1 more sp, 2 bls, (1 sp, 1 bl) twice, 1 sp, 2 b1s, 6 sps.

Row 13: Ch 5, turn, 7 sps, 2 b1s, (1 sp, 1 hi) twice, I sp, 2 bls, 1 sp, ch 2, dc over next ch 6, (ch 6, sc over next ch 6) twice, ch 6, 3 dc over next ch 6, dc in next dc of row 12.

Repeat from row 2 for desired length.

Loop Stitch Baby Set

LOTS OF LOOPS to keep baby warm as toast. You will need 6 ounces of Bear Brand Babyfair yarn in the color of your choice and a size 3 plastic crochet hook, or the size hook needed to work to the gauge given below.

Abbreviations:
ch (chain)   dec (decrease)
sc (single crochet)   sk (skip)
st (stitch)   sl st (slip stitch)
lp (loop)

Gauge: 11 Sc equal 2 inches

Sacque-Body: Ch 121 for lower edge of front and back. Sc in second st from hook, sc in each remaining st of ch. There are 120 Sc in all.

Row 1: On right side, ch 1, turn, sc in each st.
Row 2: Ch 1, turn, a 1p st (to make lp st: insert hook in sc, wrap yarn around forefinger of left hand to form a p, thread over and pull ip through, thread over and pull through 2 lps on hook, drop lp from finger and hold down on right side. Make a lp st in each sc across.

Repeat rows 1 and 2 until piece measures 6% inches from beginning, end on wrong side.

Next row: Ch 1. turn, dec 6 sts evenly spaced across row, (to dec: draw up a lp in each of 2 sts, thread over and pull through 3 lps on hook). There are 114 scs in this row. Discontinue lp st.

Yoke-Left Front: Ch 1, turn, Sc in each of next 26 sts. Continue working Sc in these 26 sts for 2 inches. End on wrong side at armhole edge.

Next row: Sc in each st to within 9 sts of end for neck edge. Work even on remaining 17 sts until armhole measures 31/z inches. Fasten off.

Back: On wrong side, sk 6 sts from left front for underarm, Sc in each of next 50 sts. Work even on these 50 sts for 3 1/2 inches. Fasten off.

Right Front: On wrong side, sk 6 sts from back for underarm, work remaining 26 sts to correspond with left front up to the neck edge. Fasten off and turn. Sk 9 sts from front edge for neck. Work remaining 17 sts to correspond with left front. Fasten off.

Sleeves: On right side, begin at center underarm., work 42 sc evenly spaced around armhole edge. Work rows back and forth in sc, dec 1  st at each side every 1 1/2  inches 3 times. There will be 36 sts; after last dec. Work even until 6 inches from beginning. Fasten off.

Sew shoulder seams. leaving 16 center sts free for back.

Collar: On wrong side. begin at left front edge. work 16 Sc on left front neck edge. 16 sc along back. 16 sc to right front edge (48 Sc). Work even in sc for 1 1/2  inches. Fasten off.

Finishing: Sew sleeve seams. From right side, work 1 row of se on right front edge of yoke making 3 button- loops evenly spaced. Steam.

Cap—Ch 61 for front band. Sc in second st from hook, sc in each remaining st of ch. There are 60 sc, work  lp st as for body of sacque, until piece measures 1 ½ inches. Discontinue 1p st. work sc until piece measures  4 inches above lp st. Fasten off, turn.

Sk 20 sts, work back and forth on 20 center sts far 3 inches. Fasten off. Fold back front hand. Sew side edge of back piece to corresponding 20 sts left free on each side.

Neckband: On right side, work 48 sc evenly spaced around neck edge, working through both thickneses of turned back band. Work 4 more rows of sc. Fasten off. Steam. Trim with ribbon as shown in photograph.

Bootees—Ch 9 for toe. Sc in second st from hook, sc in each remaining ch st. Begin with row 2 of lp st, work 7 more rows for instep. alternating lp and sc rows, end with a lp row.

Ch 24 for ankle, join with sl st to first st of last row. Ch 1, turn, work 1 sc in each ch st, 8 sc on side edge of instep, 8 sc across foundation ch of’ toe, 8 sc on ether side of instep. sl st in first sc— 48 sts in all.. Starting on wrong side, work 9 more rows. alternating lp and sc rows. End at center front. Discontinue 1p st.

Place a marker 4 sts each side of center front and 4 sts each side of center back. Work 4 rows of sc for sole, dec 1 st at inside of each marker in each row . There are 2 sts less between markers after each rnd. Fasten yarn, leaving length of yarn. Fold at markers and sew seam.

Join yarn at center back around ankle. Work 2 rows of sc around, end with sl st in first st of last row. Fasten off. Sew ribbon over top edge at heel, leaving ends to tie as in photograph. Steam lightly.

Christmas Goodies

Christmas is an extra special time and you want extra special foods to go with it. Start your food preparation early and plan for your needs. Make a list of those to receive and the various Christmas goodies you want them to have. Then, of course, you must have some extra for family and those friends You want to drop in during this season. If your family includes teenagers or college students, the supply needs to be almost inexhaustible. Individual mince meat pies are an exciting change from the cookies and cakes.

These can be prepared to the baking point, then frozen. When they are to be delivered their can come fresh from. the oven with such little effort. Yeast-raised products can be your very first project because they can be frozen up to a year. Rolls, bread or coffee cakes are wonderful to go along with some “sweet meats” or they hold their own as gift Christmas goodies.

Many cookies, candies and cakes ripen well. If freezer space is at a premium in your house, plan your early preparation around these. Fruit cakes must age to be their best; date cookies store exceptionally well as do many candies. Mince meat products stay moist too.

Christmas Mince Meat Cakes

• 1 package (9- ounces} condensed mince meat
• 3/4 Cup water
• 2 cups sifted flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• ½ cup soft shortening
• 112 cup milk
• 2 eggs
• 1 teaspoon vanilla

Break mince meat into small pieces; place in saucepan. Add water. Place over heat; stir until lumps are broken. Bring to a boil and boil briskly for one minute, stirring constantly. Cool. Sift flour, sugar, baking powder, baking soda and salt into large mixing bowl. Add shortening. cooled mince meat and ‘. cup of milk. Beat 2 minutes by hand or with electric mixer set at medium or slow speed. Add remaining cup milk, eggs and vanilla. Beat I minute. Fill greased cupcake pans two-thirds full. Bake in a moderate oven 350 °F. until cakes are lightly browned and top springs back when lightly pressed with finger, 20 to 25 minutes. Cool. Frost with Lemon Butter Frosting as directed. Makes 1 1/2 dozen large cupcakes.

Frosting

• 1/4 cup butter, softened
  4 cups sifted confectioners sugar
• 4 tablespoons milk or cream
• 1/2 teaspoon lemon extract
  red or green food coloring

Cream butter until light and fluffy. Gradually stir in sugar; stir until well blended.  Stir in milk or cream, 1 tablespoon at a time until mixture is of good spreading consistency. Beat until light and fluffy. Add lemon extract, blend well. Reserve 1/2 cup frosting for lettering. Frost sides and top of cakes. Color reserve frosting. Place frosting in pastry tube. Letter cakes to spell Merry Christmas.

Frosted date mounds are like a basketful of snow mounds. The recipe makes about four dozen. To be safe, you should double it because they are so good.

Frosted Date Mounds

• 1/2 cup butter or margarine
  1/2 Cup sugar
  1 egg yolk
  1/2teaspoon vanilla
  1/4 teaspoon salt
  1 cup finely chopped dates
  1/2 cup finely chopped nuts

Cream butter. add sugar gradually and cream together until light and fluffy. Beat in egg yolk and vanilla. Add flour sifted together er with salt and mix to form soft dough. Stir in dates and nuts. Chill dough and then shape into balls about 1 inch in diameter. Bake on lightly oiled cooky sheets in 375 F. oven 10 to 12 minutes. While cookies are still slightly warm, frost with simple confectioner’s sugar icing. Makes about 4 dozen cookies.

Dutchy

• 2 1/2 tablespoons sugar
  1 teaspoon salt
  1/8 teaspoon cardamon
  1/2 cup scalded milk
  1 package active dry yeast
  1/4 cup warm water (100 °-115°)
  2 beaten eggs, or 4 egg yolks
  3 1/4 to 3 3/4 cups sifted all-purpose flour
• 1/4 cup soft butter
  1/4  cup washed dried currants
  3 tablespoons cut-up citron
  2 tablespoons cut-up candied cherries

Measure sugar, salt and cardamon into a large bowl. Add scalded milk and blend to dissolve. Add yeast to warm water in a small bowl and let stand. When milk-mixture has cooled to lukewarm, add the eggs. half the flour, the softened yeast and butter. Blend until smooth. Add a little more flour mixing in with spoon or hand, then blend in the currants, citron, and cherries until the sides of the bowl are cleaned, the dough will be soft. Turn dough onto lightly floured board, rubbing flour well into the board, and knead a few minutes until dough smooths up and feels springy. Place in greased bowl, turning once. Cover with damp cloth, then a dry one. Let rise in warm place until double in size or until dent remains when finger is pressed deep into side of dough—1 to 1 1/2  hours. Punch down. dough. Let rise again 20 to 30 minutes, or until not quite doubled. Turn out onto board. Divide in two and round each up into a ball. Place on opposite ends of greased baking sheet, or on two separate baking sheets. Flatten balls slightly and make three slashes across the tops of each. Cover and let rise until doubled— dent will remain in when finger is pressed lightly against side of dough. Bake about 45 minutes or until well browned in 315°F. oven. Remove to rack and brush with confectioners’ sugar icing.

Toffee Nut Bars

• 1 cup sifted, all-purpose flour
  1/4 teaspoon salt
  2/3 cup brown sugar
  1/3 cup soft shortening
  1 unbeaten egg yolk
  1/4 cup evaporated milk
  1 teaspoon vanilla
  1/2 cup semi-sweet chocolate pieces
• 1/4 cup finely-cut unsalted nuts

Sift flour and salt together in a 2 quart bowl. Add brown sugar, shortening, egg yolk, evaporated milk and vanilla all at once. Beat mixture hard for 2 minutes with mixing spoon or with an electric beater at medium speed. Spread dough in ungreased 9-inch baking pan. Bake in 350 F  oven until brown about 25 minutes. Remove from oven and sprinkle the top with semi-sweet chocolate pieces. Bake 3 minutes longer. Then remove from oven and spread the melted chocolate evenly over top of cake. Sprinkle top with nuts. While still warm, cut into 1 1/2 x 3 inch bars. Cool in pan. Makes 18 bars.

Christmas cookies are as much a part of Christmas as the Christmas tree. The more different kinds there are, the merrier the season. Start with these three, Toffee Nut bars, Banana Oatmeal Cookies and Snowdrops. Be sure to make plenty, they are new and delicious.

Banana Oatmeal Cookies

• 1 cup sifted, all-purpose flour ~ cup sugar
  1 teaspoon baking soda
  1/2 teaspoon salt
  1 teaspoon cinnamon -
  2 cups uncooked rolled oats, 2 cup soft shortening
  1 unbeaten egg
  3 tablespoons evaporated milk
  1/2 cup mashed, ripe banana (1 large)

Turn . on oven and set at 400°F. Sift flour, sugar, soda, salt and cinnamon together in a 2 quart bowl. Mix in the rolled oats. Add shortening, egg, evaporated milk and banana all at once. Beat hard 2 minutes with mixing spoon or with electric beater at medium speed. Drop by teaspoons 2 inches apart onto ungreased cooky pan. Bake on center rack of oven 10 minutes, or until light brown. Remove from pan at once. Makes 4 dozen.

Snowdrops

½ cup soft shortening
1/3 cup sifted, powdered sugar
1 cup sifted, all-purpose flour
1/4 teaspoon salt
3 tablespoons evaporated milk
1/2 teaspoon vanilla
1/2 cup finely cut, unsalted nuts
2/3 cup powdered sugar

Mix shortening and 1 cup of powdered sugar in a bowl until light and fluffy. Add flour, salt, evaporated milk and vanilla and mix until smooth. Stir in the nuts. Roll about a teaspoon of dough between palms of hands to form an inch ball (if dough seems too sticky to form into balls. ehil about 15 minutes. Place bails 2 inches apart on ungreased cooky pan.. Bake on center rack of oven about 30 minutes or until very light brown. While still warm. roll in 2/3 cup of powdered sugar. Makes 2 dozen.

Special foods for Christmas Day start with breakfast. A Swedish Tea Ring is a perfect specialty to start this day. Bake it very early and freeze it.

Swedish Tea Ring

• 1 1/2 cups milk, scolded
  2 packages yeast, active dry or compressed
  1/2 2cup sugar
  3 eggs, beaten
  2 teaspoons salt
  5 cups sifted flour (about),  1 1/2cup butter, melted
  2 tablespoons butter, melted, 1/2 cup brown sugar
  3 teaspoon cinnamon, 1/2 cup seedless raisins
• 1/2 cup chopped nuts

Cool scalded milk to warm for dry yeast or to lukewarm for compressed yeast. Add yeast and stir well to dissolve. Add sugar, beaten eggs, salt and flour. Mix well. Add the 1/2 cup of cooled melted butter and mix thoroughly. Turn out onto floured board and knead until dough is smooth and elastic, working in a. little: additional flour. if necessary, to prevent dough from sticking to fingers. Place dough in oiled bowl, brush with fat, cover and let rise in warm place until doubled in bulk (about 1 hour). Divide dough into 2 balls. With each ball. roll dough as thin as possible into oblong shape on lightly floured. board. Brush with 1 tablespoon of the remaining melted butter: sprinkle•    With half the sugar,
cinnarr 1n. raisins acid nuts. Roll like jelly roll. Join ends to form a ring and nice on oiled baking sheet. Cut with scissors from outer parr. of roll toward center, but not entirely to center. Into half-inch slices. Shape slices by pulling out and flattening down, one over the other. Bake in 350 ° F. oven for about 30 minutes, until nicely browned. While rings are still warm frost with simple confectioner’s sugar icing.

Fruit cake is special in any form but it is extra special when baked in grapefruit shells. These shells have been candied so they too are very tasty.

Fruit Cake in Fruit Shells

Fruit Shells
4 large grapefruits
5 cups sugar
2 1/2 cups water

Cut grapefruits in half. Carefully remove grapefruit sections and membrane. Boil grapefruit shells in water to cover until skin is tender. about 25 minutes. Combine sugar and water in large saucepan. Heat, stirring until sugar is dissolved and mixture begins to boil. Place 2 grapefruit shells in syrup (Syrup should completely cover grapefruit shells while cooking). Heat without stirring until syrup forms a very soft ball when dropped into cold water, 230F. on candy thermometer. Cool cooked shells on wire rack. (Place waxed paper under It ire rack to catch syrup drippings.) Add about 1/2 , cup water to remaining syrup, reducing temperature to below 210 ° F. Repeat above procedure until remaining 6 shells have been cooked. When shells are cooled, cover rims with aluminum foil to prevent over-browning while fruit cake is baking.

Magic Fruit Cake

1 package (9-ounce) candansez
mince meat
1/2 cup water
1 cup walnut meats, coarsely chopped
1 package (8-ounces) fruit cake fruits, 1 can (15-ounce) sweetened condensed milk
1 egg, slightly beaten
3/4  cup flour
1/2 teaspoon baking soda

Break mince meat into small pieces; place in 2-quart saucepan. Add water. Place over heat; stir until lumps are broken. Bring to a boil and boil briskly one minute, stirring constantly. Cool. Add nuts, fruits, sweetened condensed milk and egg, blend well. Stir in flour and baking soda, until blended. Pour cup of batter into each well-cooled candied grapefruit shell. Butter eight (41 -inch diameter) baking cups. Pour water into each to depth of j,t inch. Place shells in baking cups over water (not touching) . Bake in 350°F. until cake is browned, 25 to 30 minutes. Remove from cups and cool on wire rack. To store, wrap in waxed paper, or aluminum foil.

Cottage Cheese Rolls

1 package active dry yeast
1/2 cup warm water (110°-1150)
2 cups sifted all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons soft shortening
1 cup cream-style cottage cheese, drained
1 egg (room temperature)

Add yeast to warm water and let stand 3 to 5 minutes. Blend together in a medium-sized bowl the flour, sugar, salt, shortening and cottage cheese. Stir in the yeast-mixture and egg. Beat hard. Cover bowl and let dough rise in warm place 30 to 40 minutes or until doubled. Meanwhile, grease two baking sheets. Put raised dough on lightly floured cloth-covered board. Divide in two for easier handling. Turn dough over several times to coat with flour since this is a soft dough. Roll out into a U16-inch rectangle. Cut dough into 3/4 inch strips. Roll each under the hand into pencil-like pieces about 8-inches long. For bread sticks, leave as is.

For snails, twist and hold one end of strip down on baking sheet. Wind strip around and around. Tuck end underneath. For figure 8’s, hold one end of strip in one hand and twist the other end, stretching it slightly until the two ends when brought together on greased baking sheet will form a figure 8. For bowknots, tie in loose knots pressing ends down after placing them on the baking sheet. Handle second portion of dough as the first. Let’s rolls rise in warm place about 30 minutes. To check dent remains when side of dough is pressed gently with the finger. Bake rolls 10 to 15 minutes or until well browned in 400F oven. Remove from pan to rack. Brush with butter.

Cream Candy

• 2/3 cup Cream
  2 cups sugar
  1/4 teaspoon salt
  2 tablespoons light corn syrup
  4 tablespoons butter
  1 teaspoon vanilla
  2/3 cup pecans

Mix cream, sugar, salt and corn syrup together; cook slowly stirring constantly Until mixture, boils. Cover and cook 3 minutes. Uncover and cook. stirring occasionally until some of the mixture forms a soft ball in cold water, 236 to 238F. Remove from heat and add butter. Cool and beat until candy becomes dull. Acid vanilla and nuts and pour into buttered pan. Cut in squares when firm.

Knit Bolero

Ten OUNCES of Bear Brand F.l fisher’s Glow Knit are needed to knit this medium size bolero in any desired color. You also need one pair of size 8 plastic knitting needles and a number 5 plastic crochet hook.

Abbreviations:

k (knit)    tr (treble)
p (purl)    tog (together)
sts (stitches)    ips (loops)
sl (slip)    sk (skip)
sc (single crochet)    ch (chain) psso (pass slipped stitch over)

Gauge: 5 sts equal 1 inch
10 rows or 5 ridges equal 1 inch

Measurements for Blocking: Width from point to point at end of cuffs 38 inches. Length back or front from neck to lower edge 14 inches.

Left Front: Cast on 70 sts for front edge. Work garter st (k every row) . Mark second row for right side. K 5 inches, end on wrong side. Place on holder, do not cut yarn.

Left Back: Work same as front for 21i inches, end on wrong side. Fasten off. Slip sts of left front to same needle.

Shoulder and Sleeve Shaping:
70 sts of front, cast on I st, mark this st for shoulder, k 70 sts of back to same needle, 141 sts. Carry up marker.
Next row: (Wrong side) K to center st, p 1, k to end. Turn, k to within 2 sts of center st, k 2 tog, k center st, sl 1, k 1, psso, k to end.
Repeat last 2 rows until 3 sts remain. Bind off.

Right Back: From right side, pick up and k 70 sts on the 70 cast-on sts of left back. Work even in garter st for same number of rows as left back to shoulder, end on wrong side. Place sts on holder, do not cut yarn.

Right Front: Cast on 70 sts. K 2 rows, mark second row for right side of work. K 5 rows, end on wrong side.
Buttonhole row: K to within 11 sts of end, bind off 5 sts, k to end. On next row, cast on 5 sts over buttonhole. K even until same number of rows as on left front to shoulder, end on wrong side. Fasten off.

Slip sts of right back to same needle. K 70 sts of back, cast on I st, mark for shoulder, k 70 front sts to same needle, 141 sts. Finish same as left half.

Finishing: Fold on shoulder line. Sk 35 ridges each side of point. Sew back and front together on next 10 ridges for underarm. Sew other half in same way. Finish buttonhole. Steam.

Edging: From wrong side, beginning at center back of lower edge, work 1 sc in end st of every ridge to front edge, 2 sc in front corner, 1 sl st in every st of left front edge, 2 sc in corner at neck edge, T se in end st of every ridge on neck edge to right front edge, finish to correspond to first half, join with sl st. Fasten off.

Row 2: From wrong side, beginning ng at lower left front edge, sc in first st. ch    2 sk l st, work 4 tr cluster in next st as follows: * (thread over twice, draw up a 1p in st, (thread over, pull through 2 lps) twice, repeat from * 3 times, thread over, pull through all 5 1ps on hook, ch 1, sk 1 st, sc in each of next 2 sts, ch 2, sk 1 st, 4 tr cluster st as before in next st, continue pattern on front edge, across neck to shoulder seam Fasten off.

From wrong side, beginning at right shoulder seam, work edging on right front to correspond to left. Fasten off.
Fasten off.

From wrong side. work Same edging around pointed edge of cuffs.

From right side, work edging on back of neck and on lower edge, with care to match pattern. Turn back pointed cuff ends. Sew on button.

A Filet Chair Set

ADDING NEEDLEWORK accessories is an easy way to give a room that at new Bring look. Here is a filet chair set crocheted in a pretty floral pattern which could be repeated for a table runner or scarf if desired. The model was made of J &R Coats Big Pall Best Six Cord Mercerized Crochet, size 30, 4 balls white, cream or ecru: use a number 10 steel crochet hook. The arm piece measures about 7 1/2 inches: chair back measures 12 1/2 x 18 inches.

Abbreviations:

• ch (chain)
• sp (space)
• dc (double crochet)
• sk (skip)
• bs (block)

Gauge: 5 bls or sps equal one inch.
5 rows  equal one inch.

Arm Piece make 2 — Starting at to long edge, make a ch 13 inches long, having 15 ch to 1 inch.

Row 1: Starting at A on chart, dc  in 4th ch from hook and in each h across until there are 175 dc, counting turning ch as 1 dc. Cut off any remaining ch. Ch 3, turn.

Row 2: Sk first dc, dc in each of  next  3 dc (starting bl over bl made), c h 2, sk next 2 dc, dc in next dc (sp over bl made) make 3 more sps, dc in next 3 dc (bl over bl made). make 16 sps, 1 bl, 12 sps, 1 bl, 16 sps, 1 bl and 4 sps. dc in each of last 2 dc and in top of turn ch .(bl over bl at end row made). ch 3, turn.

Row 3: Make 1 bl, ch 2, dc in next dc (sp over sp made), make 4  more sps, 2 dc in next sp. dc in next dc (bl over sp made), make    2 sps, dc (bl over sp made), make    2 sps, (bl over sp made) twice,    (2 bls, 2 sps) twice, (2 bls, 2 sps)
twice.    1 bl,  6 sps, 3 bls, 1 sp, 2 bls, ( 2 sps, 1 bl) twice, 2 sps, 2 bls, 1 sp and 1 bl, ch 3 turn.

Last    19    rows-.    Following    chart, work back from C to A. Fasten  off. Starch lightly and press.

ChairBack — Starting at narrow edge, make a ch 14 inches long. having 15 ch. to 1 inch.

Row 1: Starting at A on chart. dc in 4th ch from hook and in each ch across until there are 187 dc, counting turning ch as 1 dc. Cut Off any remaining ch, ch 3. turn.

Next 44 rows: Following chart, work from B to C inclusive.

Last 45 rows: Following chart, work back from C to A. Fasten off, Starch lightly and press.

Four-in-Hand Tie

YOU’LL find the handsome knit tie quick to make and a gift item of special appeal. It is a striped classic that might be made in oxford and black or other color combination.  The tie is interlined with a strip of muslin. Coats & Clark’s Red Heart Super Fingering; 3 ply.. was used in the model. One skein each of 2 colors is sufficient yarn: use number 0 knitting needles (1 pair) . A piece of muslin is needed for interlining and . small amount of black taffeta for facing ends.

Abbreviations:
k (knit)    sts (stitches)
p (purl)    tog (together)
inc (increase)    dec (dec)

Gauge: 10 sts make I Inch.
15 rows make i inch.
Starting at wide ed of tie with first color, cast on: 36 sts. K 1 row.
Row 1: Inc 1 st in first st, k across.
Row 2: P each  st.

Repeat these 2 rows, working 16 rows of first and second colors alternately, until 52 rows have been worked in all, ending with a p row (62 sts).

To Shape Side Edges—Row 1: Inc 1 st in first st, k to last 2 sts, k 2 tog.

Row 2: P.

Repeating these 2 rows, keeping stripe pattern as established, and measuring along shorter edge of tie, dec 1 st at both ends of one p row every 16th row until 26 sts remain.

Work without decreasing until 25 stripes have been worked in all. Inc 1 st at both ends of next p row and again every 12th row 14 times more (56 sts). Work without inc until 37 stripes have been worked in all, ending with a p row.

To Shape Narrow End—Row 1: K. to last 2 sts, k 2 tog.

Row 2: P.

Repeat these 2 rows until 32 sts remain. Bind off.

Block tie to measure 53 inches from tip to tip. Pin side edges to meet in center. Press. Cut a bias strip of muslin same shape as folded tie, piecing fabric as necessary for a true bias. Insert muslin, refold tie and sl st edges together on wrong side to within 2 inches from each end. Face each end with taffeta to cover muslin, si st remaining edges in place on wrong side. Press.

Cork Ball-NailHead Project

Cork balls, usually reserved for sequin and bead decorating as costume jewelry accents, take on an entirely different look when decorated with gold or silver nailheads which blend most attractively with the natural color of cork itself. Bow pins or tie-on necklace cords may be made from the same idea.

You will need: cork balls, large and small sizes, two for each project, narrow rope-like awning cord or other similar cord in natural color, nailheads in either gold or silver trim and small pin-backs or safety, pins for the bow pins. The cork balls and awning cord are available in variety, hobby shops, hardware and department stores.

Use the large cork balls for tie-on necklace cords and smaller sizes for bow pin. First decorate corks with nailheads in vertical rows or bands or in an all-over effect as you prefer, leaving enough area undecorated to accent the natural color of cork. The nailheads push easily into cork and are not difficult to handle.

Cut lengths of cord (comes in 60 foot hanks) , for tie-on necklace approximately 36 inches; lengths for bow pins approximately 28-30

String ends of cord through openings in large _ cork bails. Tie ends in double knots to hold balls in place and wind thread tightly around frayed ends of cord (after knots are tied), fastening wound portion back up at top of knots. Push this portion into holes of cork balls.

Bow-pin assembly, using small core, balls without holes is done by winding a length of cord around each ball, ring fashion. Tightly sew cord together at top of ball, and wind thread tightly around ends to cover frayed cut portions of cord.

Pierce cork balls. vertically with a large needle. Sew over top of cord ring, down through pierced hole in cork to bottom then over bottom of cord ring several times and fasten off. This will hold cord ring in place around cork bails.

Tie bow loops at top center of cord length and tic a second knot at center of bow to hold in place. Sew pinback or safety pin to wrong Side of bow pin.

Succulents

Succulents are those fleshy, thick- leaved plants which have grown so popular in recent years. Not a true cactus, they originate however in the dry desert and semi-desert regions of the world. Having to adapt themselves in order to conserve -all possible moisture, they have assumed some fascinating and fantastic shapes. From the common Jade Plant to the odd little “window” plants which grove underground with only a small translucent opening on top, succulents hold a fascination for many growers. This is not only because of their strange shapes but because many of them also produce beautiful flowers.

Their uses are many. If you have a sunny south or southwest window, they will thrive indoors as house plants. In fact, this accounts for much of their popularity since they will grow and thrive in the modern home’s heated, dry atmosphere where other flowers often die. They are also useful for patio plantings, for terraces and rock gardens.
In taking care o.f the succulents which you have in the house, be sure that they have enough sun (south or southwest window is best) and that they are watered before 10:00 a.m. or after 4:00 p.m- Succulents also have a resting period (usually during the winter) when they should be watered very little, if at all. Letting them go without any water at all will not harm them. Then during spring and summer when the growing season begins, start to water frequently
again.

These plants need fresh air so don’t crowd them as free circulation of the air around them is important. They will do well in ordinary, porous soil. Repot the plants as needed and be sure that you use a pot which will allow all excess water to drain freely.

Succulents may be propagated by cuttings, but these should be allowed to dry for a week or put in a container of completely dry sand for several days before planting. Otherwise, there is danger of their rotting.
If you wish to plant succulents outside, be certain that they are put in a well-drained spot and if the soil is too rich, add sand and rubble to it so the plant will do well. Bring them in before the first frost in the fall.

These plants are unusually healthy and if grown under proper conditions are little troubled by. pests. If, however, you do have trouble, remember that mealy bugs can be disposed of by using cotton dabbed in alcohol and that red spiders will usually depart when sprayed with a 2 per cent nicotine Solution.

It’s Easter Time!

Foods held in special esteem—fine china, the bright touch of sun-captured jonquils — all this welcomes guests to Easter dinner. Lamb has been served at this season for many centuries, dating back to European traditions and brought to, the United States by immigrants. Easy, delicious and very beautiful to look at, is fish served in a variety of ways during Lenten Season and often during the whole year. Baked ham is always festive and can be baked a day ahead of the feast.

Serve it with a unique hot cherry sauce combined with nuts.

If you are planning to have a Iamb leg roast, the main point to keep in mind when buying is to select quality. A question often raised is whether or not the fell, a thin paper-like covering on the outside of the toast, should be re.-moved. It is best to remove before roasting if seasoning is to be rubbed over the roast, Otherwise the leg roasts in less time, holds its shape and is juicier if it is left on and removed before it is carved. Lamb should always be cooked at a low temperature, regardless of the method of cooking used. Practically every cut of lamb may be broiled,
pan-broiled or roasted. Minted pineapple, pears or mint jelly make good accompaniments with roast Iamb leg.

Ham is always good in a menu but especially at this season — whole, halves, chunks or slices, cook before-eating or fully-cooked hams may be found at the meat market. The fully cooked hams that are semi-boneless or boneless are convenient for the on-the-go consumer. If a whole or half ham is to appear on the dinner or buffet table for slicing and serving, the elegance lent by a glazed, clove studded ham is most fitting. One-half hour before baking time of ham is completed, take it from oven. If there is a collar of skin, slip the point of a sharp knife between skin and ham and lift off skin. Cut fat into Ilia- mond shapes_ Cover with one of the following easy glazes: one cup honey; or one-half cup peach. orange, or apricot marmalade; or one cup brown sugar and 1 table- spoon mustard. Whole cloves may be used to stud the ham after any one of these glazes is spread on the ham. Return ham to oven to brown glaze and complete baking.

Festive Easter Log of Lamb

• 1 6-8 pound leg of lamb
  1 teaspoon thyme
  1 Pi teaspoon basil
  salt and pepper
  3/4 cup orange juice
  3 tablespoons mint jelly
  6 canned pear halves

Place lamb on rack in roasting pan. Sprinkle with thyme, basil, and salt and pepper. Bake in slow oven (300) 3i hours. Pour orange juice over lamb. Bake 30-60 minutes, or until meat thermometer registers 175-i80 (depending upon desired degree of doneness) . Baste lamb with drippings during baking period. Place lx.,  teaspoons mint jelly in each pear half. Garnish leg of lamb with pear halves.

Light Irish Lamb Stew

• 2 pounds (or more) bone-in lamb stew meat
  2½ teaspoons salt
  a teaspoon pepper
  1 teaspoon monosodium glutamate
  2 or 3 bay leaves
  water
  4 1/2 cups diced potatoes
  2 cups sliced carrots (1½ inch slices) 2 cups sliced onions
  3/4 cup drained canned peas

Combine lamb, salt, pepper, monosodium glutamate, bay leaves and enough water to cover lamb. Heat to boiling point; cover and cook over low heat about 30 minutes or until lamb is tender. Chill overnight. Remrrove fat from surface. Add potatoes, carrots and onions. Cover and cook over low; heat 45 minutes or until vegetables are tender. Add peas. Heat to serving temperature.

Herbed Lamb Loaf

• 2 eggs, unbeaten
  1¼ pounds ground lamb
  ¼ pound ground pork
  1 cup raked cats (quick or old-fashioned, uncooked)
  14 cup chicken bouillon (made by dissolving 1 bouillon cube into a cup boiling water
  ¼ cup minced onion 11½ teaspoons salt
  ? teaspoon pepper
  ¼ teaspoon sweet basil
  1/4 teaspoon oregano

Heat oven to 350 degrees F. (moderate) .
With fork, beat eggs slightly. Lightly mix in the meat, then rolled oats and remaining ingredients. Combine lightly but well. Meat will be juicier and more tender if you handle it as little as possible.

In bowl, shape meat into an oval loaf. Transfer to shallow baking dish or heat-
proof platter and smooth into a shapely rectaugular-shaped loaf. Twenty minutes before loaf is done, top with pineapple, cinnamon  apple slices and glaze with .site orange marmalade.

Bake for 1 hour in moderate oven. Serve from baking dish or heat-proof platter, spoon some of the juices over the loaf.
Makes six servings.

Gril flavorful, tender shish-ka-bobs over the coca’s for an interesting change from the usual
bill-of-fare.

Marinated Lamb Kebabs

• 1 pound lean lamb from shoulder or leg
• 1 large onion
• I small eggplant
• I green pepper
• 4 very small firm tomatoes .ii cup butter
• small dove of garlic 2 teaspoons lemon juice 2 cup tomato puree
• 2 teaspoons sugar
• 1 teaspoon salad herbs
• 3/4 teaspoon salt
• 1/8 teaspoon pepper

Cut lamb in 1 1/2 inch cubes; onions in quarters; eggplant and pepper in large pieces. Thread alternately on skewer with one whole tomato. Place filled skewers on long; 5 to 6-inch-wide strips of heavy aluminum foil. Brush liberally with marinade (to prepare marinade, saute garlic in butter 3 minutes; add lemon juice and tomato puree, sugar and seasonings. Heat 3 minutes. Close foil and refrigerate 6 hours or longer.

Remove kabobs from foil, but save each piece of foil. Place on grill over medium hot fire and brown quickly-, turning once or twice. Return each kabob to foil and spoon over any remaining marinade. Seal foil and return kabobs to grill. Cook 30 minutes longer without turning. Delicious right from the foil. Serves 4.

This fish recipe is something you will wont to serve during the Lenten season and often during the whole year.

Fish Fillet Rota-Polies

• 1 package frozen or 4 fresh fish fillets
• 1 cup packaged bread stuffing ‘
• 1 cup coarse cracker crumbs
• 4 tablespoons chopped parsley
• 1/4 cup finely minced celery
• 1/4  teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon lemon juice
• 4 tablespoons matted butter or margarine
• boiling water

Thaw fish, if frozen. Place each fillet in center of a square of aluminum foil. Combine crumbs with all other ingredients, adding just enough boiling water to moisten stuffing. Spoon onto center of each fillet and roll up. Tie each roll with soft string. Brush rolled fillets with additional melted butter or margarine and sprinkle with lemon juice, salt and pepper. Bring opposite ends of foil up over each roll and over- Lap I inch or more. Turn up open ends. Place on a shallow pan and bake in a hot oven (400′F.) for 35-40 minutes. To serve, slip foil packages onto serving platter. Open foil and turn back attractively. Serve with this delicious Mornay .sauce: Melt 2 tablespoons margarine and add I. tablespoons flour. Stir and cook for 2 minutes: then add 1 cup milk. 1/2  teaspoon salt, dash of freshly ground pepper, paprika and cayerne. Stir and cook until smooth. Add 1/4 cup grated American cheese and 2 tablespoons lemon juice and stir until blended.

Stuffed Loin Lamb Chops

4 loin lamb chops, 1-inc• Thick
4 thin slices onion
2 tablespoons salad oil
3 cup sliced celery
1 cup sliced mushrooms
‘1 1/2 cups soft bread crumbs
1/4 cup chopped parsley
2 tablespoons chopped canned pimeto, 1 teaspoon paprika
1 teaspoon salt
1/8teaspoon pepper
1/4 cup bouillon
salt and pepper

Cut slits in lamb chops. Insert onion slices in slits. Heat oil; add celery and mushrooms and cook until tender. Add crumbs. parsley, pimento. paprika. 1 teaspoon salt, ‘1/8 teaspoon pepper and bouillon, mix well. Turn into shallow baking pan. Top with chops. Sprinkle chops with salt and pepper. Bake in slow oven  (300 ° ) about l hour, or until chops are tender.

Instructions For Making Fanciful Easter Rolls

Fanciful Bun -nies and other Easter rolls make a decorative centerpiece, as well as delicious eating.

Making Easter Dough

• 1/2 cup sugar
• 1/4 cup instant nonfat dry milk powder
• 1/4 cup margarine or butter1
• 1/2teaspoons salt
• 3/4  cup boiling Water
• 1/4 cup very warm water
  2 packages active dry yeast (or
  2 cakes compressed yeast)
  2 eggs, beaten
  5 cups sifted flour

Place sugar, instant nonfat dry milk powder, margarine and salt in a large bowl. Add boiling water; stir until dissolved. Cool to lukewarm. Measure )4 cup water in a small bowl. Sprinkle or crumble in yeast. Stir until dissolved.  Add to lukewarm milk mixture. Stir in eggs. Add about half the flour and beat until smooth. Stir in remaining flour. Turn dough out on floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl and grease top. Cover. Let rise in warm place, free from draft, until doubled in bulk, about I hour. Punch down; turn out on floured board and divide dough in thirds.

EASTER EGG ROLLS:

Form one third of dough into a roll and cut into 12 equal pieces. Wrap each piece around a maraschino cherry and form egg shape. Place on greased baking sheet. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 350 F. about 15 minutes. Frost while warm with tinted confectioners’ sugar frosting tone or more colors) . Makes 12.

EASTER BASKETS:

Roll one-third of dough about ?_-inch thick. Cut into rounds with 3-inch cooky cutter and place on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk. about 1 hour. Brush rounds with melted margarine or butter; sprinkle each with i. teaspoon brown sugar. Press w ell-drr fined pineapple slice firmly down on each round. Bake at 350′F. about 20 minutes. When cool, spread edges with confectioners’ sugar frosting; decorate with coconut and jelly beans. Makes 8 to 10.

EASTER BUNNY ROLLS:

Roll one third of dough about 1/2 inch thick. Cut rounds with 2-inch cutter and 8 rounds with 11 -inch cooky cutter. With palms of hands roll each 1 1/2-inch round to form pencil thin rope. Trim to 6 inches in length. On greased baking sheets assemble bunnies; use 2-inch rounds for body. Twist ropes with ends sticking up to form head and ears. Attach to body. Let rise in warm place, free from draft. until doubled in bulk, about 1 hour. Bake at 350 ‘ P. about 20 minutes. Put on a dab of confectioners’ sugar frosting for tail: sprinkle it with coconut.

Oblong Pine Cone Doily

THIS ATTRACTIVE  doily emeasures about 12 ½ x16 ½ inches when made with number 20 crochet cotton.Use white or the color of your choice times.

Abbreviations:

• r (ring)
• ds (double stitch)
• cl r (close ring)
• ch (chain)
• sep (separated)
• rw (reverse work)
• rnd (round)
• sk (skip)
• p (picot)

Large medallion:  R  of  1  ds, 8 p sep by 2 ds,1ds,  cl  r.  Tie and cut threads.

Rnd  1:  R  of  3  ds,  p,  3  ds, join to p of center  r,  3  ds,  p,  3 ds,  cl r. With

Ball and shuttle threads,  ch  3  ds,5  p  sep  by  3  ds,  rw.  R of 3 ds, join to p of last r  3 ds,join to next p of center   r,  3 ds,  p.  3  ds,cl  r,  rw.  Ch 3  ds,  5  p  sep  by 3   ds, 3  ds,  rw.  Repeat from  *  6 times, join last   ch  at  base  of  first  r.

Tie and cut threads. Rnd  2:  *  R of  3  ds,  p,  3  ds,  join to second  of p  of next ch,  (after joining in previous rnd)  3  ds,  p,  3 ds, cl r.With ball and shuttle threads,ch 6 ds, 5 p sep by 3 ds,rw.R of 3 ds,p, 3 ds,join to 4^th p of same ch, 3 ds, cl r,rw. Ch 6 ds,5 p sep by 3 ds, 6 ds, rw. Repeat from* around,join last ch to first r.

Tie and cut threads.

Rnd  3:  * R of 3 ds,p, 3 ds,join to third (center) of p of next ch (after joiningin previous rnd), 3 ds, p,3 ds, cl r. With ball and shuttle threads,ch 6 ds, 5 p sep by 3 ds,6 ds,rw.

Repeat from*15 times.

Make a second medallion in same manner, joining by the third and4th p of ch on second medallion to the third and 4^th p of ch on first medallion, join next ch on each medallion by the second and third p. Now complete rnd and same manner as for rnd 3 of first medallion:

Make a center r in same manner as f toor large medallion.

Rnd 1: R of 3 ds, p, 3 ds, join to p of center r, 3 ds, p, 3 ds, cl r. With ball and shuttle threads,ch 3 ds, p,3 ds, join to 4^th p of ch next to joining ch on first large medallion,3 ds,jon to next p of same ch,3 ds, 2 p sep by 3 ds,rw.R of 3 ds,join to p of last r, 3 ds,join to next p of center r, 3 ds, p, 3ds, cl r,rw. Ch 3 ds, 2 p sep by 3 ds,3 ds, join to third (center) p of ch next to  joining ch on second large medallion,3 ds,join to next p of same ch, 3 ds,p, 3 ds, rw. * Rof 3 ds,join to p of last r, 3 ds, join to next p of center r,3 ds, p, 3 ds, cl r, rw. Ch 3 ds,5 p sep by 3 ds,3 ds,rw.

Repeat from*5 times, join last ch at base of first r, Tie and cuts threads.Make a second small medallion,joining in same manner to opposite sides of medallions.Pine cone medallion: Work as for center r and rnd 1 of large medallion.Make a cloverleaf: R of 5 ds, 3 p of sep by 3 ds, 3 ds, join to 4^th p of a ch in rnd 1, 3 ds, p, cl r.

R of 5 ds, p, 3 ds, join to second p of next ch in rnd 1, 3 ds, 3 p sep by 3 ds, 5 ds,cl r. R of 5 ds,5 p sep by 3 ds, cl r. Tie and cut threads. Outside row: R of 3 ds,p, 3 ds,join to second p of ch where first r of cloverleaf is joined,3 ds,p, 3 ds, cl r, rw. With ball and shuttle threads, ch 6 ds, 5 p sep by 3 ds,6 ds, rw. R of 3 ds, p, 3 ds, join to second (middle) free p of first r of cloverleaf, 3 ds, p, 3 ds,cl r, rw. Ch 6 ds, 5 p sep by 3 ds, 6 ds,rw.

All remaining chs are made in this manner.  R of 3 ds,p, 3 ds, join to second p of next cloverleaf. 3 ds, join to second p of next cloverleaf, 3 ds,p, 3 ds, cl r, rw. Make a ch. Rw. R of  3 ds, p, sk 1 p, join to next p of same cloverleaf r, 3 ds, p, 3 ds, cl r rw. Make a ch, rw. R of 3 ds, p, 3 ds, join to second p of next ch, 3 ds, p, 3 ds, cl r, rw. Make a ch, rw. R of ds, p, 3 ds, sk 1 p of same ch, join to next p of same ch, 3 ds, p, 3 ds, cl r, rw.

Repeat from * once. CH 6 ds, 2 p sep by 3 ds, 3 ds, join to third (middle) p of third free ch of small medallion, 3 ds, 2 p sep by 3 ds, 6 ds, rw. R of 3 ds, p, 3 ds, join to second p of next ch on pine cone, 3 ds, p, 3 ds, cl r, rw. CH 6 ds, 2 p sep by 3 ds, 3 ds, join to middle p of next (second) free ch of small medaliion, 3 ds, 2 p sep by 3 ds, 6 ds, rw. R of 3 ds, p 3 ds, sk 1 p of same ch, join to second p of same ch on pine cone, 3 ds, p, 3 ds, cl r, rw. Ch 6 ds, 2 p sep by 3 ds, 3 ds, join to middle p of second free ch on large medallion, 3 ds, 2 p sep by 3 ds, 6 ds, rw.

Now continue around cone in same manner making rs and chs and joining to second and fourth ch on small medallion. Join last ch at base of first r, tie and cut threads. Continue making pine cones, joining by middle p of 2 chs to middle p of chs on previous pine cone and by middle p of 2 chs on large medallion. The end pine cone is joined by second and 4^th p of center ch to 4^th p of one ch on large medallion and second p of next ch on large medallion.

The illustration shows manner in which pine cones are joined to center (joined) in same manner as for first half.