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The Commoner,
DECEMBER 11, 1903.
9
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GIVE YOUR'STOMACH
A NICE VACATION
Don't Do it by Starving it EitherLet a
Substitute Do the Work
The old, adage, "All work and no
play makes Jack a dull boy," applies
just as well to the stomach, one of
the most important organs of the hu
man system, as it does to the man
himself.
If your stomach is worn out and
rebels against ueing further taxed
beyond its limit, the only sensible
thing you can do is 'to give it a rest.
Employ a substitute for a short time
and see if it will not more than re
pay you in results.
Stuart's Dyspepsia Tablets are a
willing and most efficient substitute.
They themselves digest every bit of
food in the stomach in just the same
way that the stomach itself would,
were it well. They contain all the es
sential elements that gastric juice and
other digestive fluids of the stomach
contain and actually act just the same
and do just the same work as the
natural fluids would do, were the
stomach well and sound. They, there
fore, relieve the stomach, just as one
workman relieves another, and per
mit it to rest and recuperate and re
gain its normal health and strength.
This "vacation" idea was suggested
by the letter of a prominent lawyer
in Chicago. Read what he says: "I
was engaged in the most momentous
undertaking of my life in bringing
about the coalition of certain great
interests that meant much to me as
well as my clients. It was not the work
of days, but of months. I was work
ing night and day almost, when at a
very critical time my stomach went
clear back on me. The undue mental
strain brought it about and hurried
up what would have happened later
on.
"What r ate I had to literally force
down and that was a source of misery
as I had a sour stomach much of the
time. My head ached, I was sluggish
and began to lose my ambition to
carry out my undertaking. It looked
pretty gloomy for me and I confided
my plight to one of my clients. He
had been cured by Stuart's Dyspepsia
Tablets and at once went down to a
drug store and brought a box up to
the office.
"I had not taken a quarter of that
box before I found that they would do
all the work my stomach ever did;
and as a rest or vacation was out of
the question for me, I determined to
give my stomach a vacation. I kept
right on taking the tablets and braced
up and went ahead with my work with
renewed vigor, ate just as much as I
ever did and carried out that under
taking to a successful issue. I feel
that I have Stuart's Dyspepsia Tablets
to thank for saving me the handsom
est fee I ever received as well as my
reputation and last but not least my
stomach."
Stuart's Dyspepsia Tablets are for
sale by all druggists at 50 cts. a box.
lated sugar; set each kind, when fin
ished, out in a cold place to harden.
For chocolate creams, roll any num
ber of balls, size jof marbles, from
the dough, or paste, and when they
are hardening dip witli a fork into
some baker's chocolate melted otf the
stove. Do not allow the chocolate to
boil; better melt in a small cup set in
a pan of hot water on tho stove. Or
make a caramel of three-qMarters pint
Of suernr nnn-tMrrl r?nf nf mlllr hvfi
taulespoonfuls butter and ne square
of chocolate; boil twenty minutes,
and add one teaspoonful of vanilla;
remove from fire, place in a pan of
AN OLD AND JCLL TRIED REMEDY.
..fJJ? WiNSLOWa Soothing Syrup for children
JH?!ne 8huld always -bo mod for children while
5?iJi n,5-. Jt softens the gums, allays nil pain curei
ri?.coUc and tlo best remedy for Wnrrhcea;
nventy.fiTO cents a bottle. It is thp beet.
hot water, and into this dip the little
balls.
For cocoanut candy, roll out an
other portion of tho dough on the
floured board, sprinkle witn cocoanut,
roll a few times with tho rnllnr nnrl
cut into smiares. A mixture of finnlv
chopped nuts and cocoanut made the
same way, is delicious.
For English, walnut candv. anllL thn
walnuts, shape some of the dough in
to round, flat balls, placo half a nut
on each and press firmly. Use hick
ory nut meats in same way.
This candy needs no cooking, and
the making is clean and easy work. A
dollar's worth of all the ingredients
together will make many pounds of
candy. It is nice for tho Christmas
dinner.
Wintering Geraniums.
Geraniums may bo kept through the
winter in a damp, warm cellar, hung
up, but there is' a surer way: About
the middle of November, or earlier, if
inreatened with frost, when the
ground is yet wet, pull up the largo
geraniums, or other plants you wish
to keep; in a pine box, put cbout two
inches of soil, then crowd into the
box all the plants you can get into it;
sprinkle loose soil among them. If
the soil is very dry, dampen it a lit
tle, then set the box away. In a
month or so, go over the plants and
pick off all dry leaves and set the box
in as strong a light as possible, and
give water only when almost wilted,
in the spring take them out and set
them in beds or in the border, where
they will look like a lot of tufted
sticlcs, for awhile, and, if you wish,
you may-trim them back and use tho
"sticks" for cuttings. They will
grow nicely.
dish, buttor it, and spread a rich paste
ovor tho sides and around tho edges,
but not on tho bottom. Havo your
oysters as largo and as fine as possi
ble; drain off part of tho liquor from
the oysters; put them into a pan and
season them with peppor, salt and
any spice liked. Stir weli with the
seasoning. Havo ready tho yolks of
eggs three or four to a quart of oys
ters, boiled hard and chopped fine,
and a cupful of grated broad. Pour
the oysters, with as much of their liq
uor as you please, into tho paste-llnod
dish; strew over them the chopped egg
and grated bread; roll out a tjp crust,
put it on and crimp It handsomely.
Take a small sheet of paste, cut it In
to a square and roll up; mako a silt
in the center of the uppor crust and
stick into it the square of paste hav
ing fashioned it Into tho form of a
double 46032385. Cut eight largo leaves
of paste and lay them on the pie. Bake
in a quick oven.
tlon of coal, should never bo fillod
moro than three parts full at onu
time. Tho fuel ignites more thor
oughly, and a groater amount of Ut
is thrown out by a given amount o
coal.
Requested Recipes.
There is nothing nicer for breakfast
than nicely baked waffles. There are
several ways of making them, but
here is a good recipe: Two cups of
nour, one and a half teaspoonfuls of
uaking powder, three eggs, one and
one-fourth cups of sweet milk, half
teaspoonful of salt and one table
spoonful of melted butter. Mix and
silt the flour, baking powder and salt,
add the beaten eggs with the milk,
tnen the butter, beating all into a
smooth batter. Have the waffle irons
hot on both sides and well buttered,
then pour into each compartment near
the center of the iron a tablespoonful
of batter. Brown on both sides and
serve hot with butter, or whatever
sauce is liked.
. 0 0
Another waffle recipe: To six well
beaten eggs, add one quart of eweet
milk, one teaspoonful of salt and flour
to make a fairly stiff batter. Add one
cake of compressed yeast, dissolved
in a little cold water, and set the
batter about four hours before need
ed; if it gets too light, stir down, but
do not thin it. Bake carefully in well
heated waffle irons, baste with melted
butter and sprinkle with plenty of fine
sugar.
Old Fashioned Diohes.
Roasted Pork. The pork iould be
young and dairy-fed. Score the skin
with a sharp pen-knife; rub a little
fresh butter over it to make it crisp;
scald a little sage and chop very fine,
with an onion which has been par
boiled; mix with this some bread
crumbs and a small portion of finely
chopped apple; season with pepper
and salt. Make an incision by separ
ating tho skin from the fat in the un
der and fillet end of the leg, and place
tho stuffing there. The time required
for roasting will depend on the size
of the leg, and it should be thorough
ly, cooked. Baste often to keep it
from blistering. Serve with 'apple
sauce.
0 0
Oyster Pie. Take 'a large baking
Requested Bread lirend Recipe.
The lady who sends in the following
reciro says: "I have never failed of
having good bread when I follow these
directions:"
The first requisite for nice bread is
good -yeast, and the very best is of
homo manufacture. Take four good
sized potatoes, peel, grate and placo
in a new tin dish; pour boiling water
on the grated potatoes until tho mass
is of the consistency of starch; lot tho
potato stay on the stove until it comcB
to a boil, take off and let it cool to
blood heat; then add two-thirds of a
cup of sugar and the same of salt;
also add a cup of yeast to raise it, or
a yeast cake. When light and full
of bubbles, it is ready to bottle; keep
It in a cool place. In warm weather,
mako new yeast once in two weeks;
in rnifi wpfithnr it will keen lonuer.
I ifm- tho Vrfrwl lien nno. miart of
milk-warm water, two-thirds of a cup
of yeast, two heaping tablespoonf ills" of
sugar and flour enough to mako a stiff
batter; stir all together, and let it
rise over night. In tho morning put
in shortening the sizr of two eggs and
stir in flour until the dough is as stiff
as you can mako it with a spoon, and
let raise again until it is about ready
to run over; then sift flour on your
molding board, -turn out tho risen
batter, and sift moro flour on top of
the dough. Now use the chopping
knife, and chop it in; the moro the
dough is chopped the better the bread
will be, a"nd the finer grained. Make
into loaves and place the pans where
the dough will rise, and when puffy
and light bake in a moderate oven.
Let the heat of the oven and tho
bread come up together. Bake rather
slowly until done, and your loaves will
be light and nice enough to please any
one. Mrs. F. G.
Dill Plcklrj.
(This recipe wag rccolvod too lato
to servo for this season, but tht cc
oral correspondents who asked for it
can put It away for use hcraftr):
Take mcdlum-sizo cucumbora, wntlt
carefully and lay In clear cold walar;
let lie for twenty-four hours. Drain,
wipe dry, and pack closely In gallon
stone jars which can be sealed. Be
tween layers of tho encumbent, pat
.plenty of the fresh dill; or, If the froth
dill cannot bo had, a rounding tea
spoonful of tho seed to each half gal
lon jar may bo used. To each unilon
jar, add four small rod pepper, ta
blespoonful of pepper-corns, four bay
leaves and four thin rounds home
radish root. Make a brine of o'no
pound of rock salt to six uuarls of
water and one small teaspoonful of
powdered alum, bringing the mixture
to boiling heat; then add a quart of
pure elder vinegar, and pour at once
over tho pickles, scaling the Jars
while hot.
Economy ol Fuel.
Looking over an old scrap-book, I
find the following which may be of
interest to some of our rer.ders who
live where fuel is scarce and high
priced: Take either coal, charcoal,
or sawdust, one part; sand, of any
kind,- two parts; marl or clay, one
part; mix in quantities as thought
proper, but keep these proportions.
Make the mass up wet, into balls of
convenient size; when the fire Is suf
ficiently strong, place these balls, ac
cording to size, -a little above the bar,
and they will produce a heat consid
erable more intense than common fuel,
and insure a saving of one-half the
quantity of coals. A fire thus made
will require no stirring, and no fresh
fuel for some hours. In places where
coal Is scarce and high-priced, a tol
erably good fuel may be made by
mixing the culm, or refuse dross of
coal with clay and moistening the
whole with water; masses in the form
of bricks or balls may be made, which,
when dry, will burn with an intense
heat
The grate, or cavity for the recep"-
Roast Heef.
Beef must hang nt least two days;
its flavor Is much Improved thereby.
Rub It with soft butter, sprinkle all
over well with salt, black pepper and
a pinch of cayenne; dredge well with
sifted flour, set In a pan In which
there is a quart of cold water, and
put tho pan In the oven. If the sir
loin weighs twelve to fifteen pounds
two hours and a half will be suffic
ient to roast it in. Leave the oven
door ajar until the meat begins to
cook; baste often with a larded mop
and with flour, and cook slowly. On
pricking tho meat with a fork If no
red Juice follows, It Is sufficiently
done; beef is most nutritious and
juicy when cooked slightly rare. It
should be done a fine brown. Remove
from the pan and keep warm while
the gravy Is being carefully skimmed;
If it is not quite ihlclc enough add a
little cracker dust and boll up for a
minute; serve roast beef with horse
radish sauce, walnut catsup and
freshly mixed mustard.
RHEUMATISM
Cured
Through the Feet
External remedy so succcssUil that
tho makers send It FREE ON
APPROVAL to Anybody.
TRY IT
If 100,000 men ami women, Fuflerln;? witn
every kind of rheu natifcrn, neutc or chronic,
have been cured by n harmless drult on the loot,
ibn't It worth tttrlul?
Send yoar name to the Mnlc Toot Qrnft Co.
They huve so much confidence In the merit of
the drafts thut they send them to every suflerer
in the world thoy con hear of without n cent
In udvancc. You pay One Dollar when at'sflcd
with tho benefit you receive otherwise you
puy nothing yoa decide.
TRIM MAM(
1it
irha Ttnna nro wnrn nn t)ir tn1f nf the Toot
because the entire circulatory and nervous sys
tems ore most easily reached .through the ex
trcmcly sensitive skin at this point; but they
cure rheumatism Jn every part of the body, to
stay cured, by drawng the ncld poisons out
irii11nni1 thfinuh tlift Innt innrM Wrltn tn.
day to tho JJaglc Foot Draft Co., XC VI Oliver
lildg., jacicson, 3iicn., tor a puir oiwnuui iree
on approval and vtliufel free feeektctca rkru--
HUtlSM.
9
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