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The Commoner.
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VOLUME 4, .NUMBER 2f.
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Cnnmtnfpd m? lr I
Kt'tzeefsAff,
' H
Llfos's Bvirdon.
. 0, heart, go out of your hiding place,
And wander where you Will,
.Through the city and through the
town,
Through valley and o'er the hill,
Over the sea with its thousand isles,
Over the rivers, go
In quest of a single human soul
That never hath known a Woe.
. You may enter the paace where kings
doth dwell
Or the poor man's humble cot;
Tho 'place which great wealth beau
tifies, And where it blessem ,not;
But should you travel through golden
lands,
Till centuries have flown,
. If you sought for a heart all sorrow
proof, You would come to the end alone.
O, hand that is hardened with thank
less toil,
With labor from morn till night,
Do you long to change with the idle
hand
That is slim and soft and white?
uo you tninic mat the touch of bitter
tears
To them no stain hath given?
Toil on, for you may not know the
bar
That shuts them out from heaven.'
O, feet that are clihiDing the up-hifi'
road, ' ' ' i
Oft pierced by the crues morn, .
Oft tempted out of trie nowe'ry Way,'
Into the dewy morn,
Climb on, with the aid of thy sturdy
faith,
On, up toward the shining sun;
For the feet on the grass may feel the
fang
Of death, ere the goal.be won.
Selected.
Jollies.
In order to have the best success
in making jellies, certain things must
be observed. The fruit must be sound,
in good order and just at the right
stage of ripening, ft should be as
freshly gathered as possible, under
ripe than over, and should net be
gathered on a rainy day. Some peo
ple claim they can not make jelly
nicely on a cloudy cray.
Use only granulated sugar, and do
not get that which hag a blue-white
cast. Af tor weighing or measuring,
heat It in a moderate oven before put
ting Into a hot juice. A clear, dry
day is the best on which to make it
and if possible it should be set to
cool in clear sunlight, and during the
process of solidifying, it should not
be .moved.
Do not make jelly of any kind in
tin vessels. The spoons and ladles
should be silver, wooden, or porce
lain; the kettles should be porcelain
or granite-ware, as also should be
the colanders. The jelly bags may be
made of thin flannel, coarse linen or
thin, coarse cotton. Do not press or
squeeze tho fruit; let the juice drip
s long as a drop falls, and then, if
you wish -to squeeze the pulp, the sec
ond juice will make gooa jelly for
culinary purposes.
There are times and "conditions"
epartmnt
when eVen the experienced housewife
fails to get the best results for her
Work; either the juice will not jell,
or, later, will not keep, gathering mold
or returning to a semi-liquid condi
tion, but there is always a cause for
it. It may be the kind or fruit,, too
much or too little acidity, too ripe,
or too green, grown under too much
moisture, maturing under too much
wet weather, etc., but the housewife
is reasonably certain to get good re
sults if she follows good rules.
The usual proportions of fruit and
sugar for jellies are pound for pound,
the pint measure being the standard.
The juice is either obtained by heat
ing gently and pouring into the jelly
bag, allowing it to drip, or, In some
fruits, bruising and masnmg without
heating. Other fruits are placed in
a stone jar and set to heat in a ket
tle of boiling water, heating slowly
until the juice flows freely, before
pouring in the bag to arrp.
All jellies, when they have cooled,
have a shallow shrunken surface, arid
into this it is well to pour about a quar
ter of an inch of melted parafflne, in
order to exclude the air, that the
jelly may Keep. The tops of the
glasses may be covered with a sheet
of plain writing paper sted over
the edges, but if metal tops are used,
tho parafflne layer wiii suffice.
Ott Your Stomach Right
Chilli Sauco. i
CSeveral readers have asked for a
recipe for a Mexicon cisn calledVchilli
sauce, not wishing the relish, or pickle
of that name. A friend's., note book
furnishes the following, which, she
thinks is what is asked for. Will
tho&e having asked for the recipe,
let, me know jf this is what is de
sired, and how; they succeed in making
it. H.,W. M.
Chilli Sauce, Take ten or fifteen
cents worth of lean beef and put into
a kettle with just water enough to
cover, and cook until tender; remove
from tho kettle and chop fine as de
sired. Put on chilli beans at the
same time with the meat, but in a sep
arate vessel about two cupfuls of
the beans, and when the meat is done
pour the liquor from it over the beans'
Take eight or ten Mexican beans'
put on to cook half an. nour before
wanted, and when done, peel off tho
skin and beat the pulp smooth so
that no lumps remain. Beat fine' one
tablespoonful of canishi seed, and add
to the peppers. Chop fine a small
onion, and also a head of garlic. Put
on the kettle, add two tablespoonfuls
of lard and when hot put in the onion
and garlic, and let fry a few minutes;
then add the peppers slowly; stir well
and add the meat, stirring again
then add a few eans and stir, alter
nating the meat and beans until all
are used, stirring each time you add.
4
For Tho Sewing Room.
Before one realizes, tho vacation
days will be over, and although the
heat that always lingers even up to
the opening days of September is not
conducive to enthusiasm over the sow
ing room, yet the mower and older
girls realize that school-days are not
far distant, and they are eager to emr
ploy the late summer leisure in pre
paring the necessary warcrrobe for the
more serious affairs of life.
Shirt-waist suits, of whatever ma
terial, seem as popular as ever, and
while certain changes may come later
in the season, some important facts
are well assured. Simple costumes
made with the shirt-waist and the
skirt that clears the g-rouna increase
Ih popularity, and the odd waist with
the jacket suit still holds its place
in spite of the efforts to bring about
the contrary.
Mohair in its heavor weaves is ad
mirably suited for fall wear and for
tho school girl's use while the useful
serge is always a favorite. In a
large family, the garments of the eld
ers are. .and should lift. "f dnwn" fnr
the smaller sizes, and many very
uuuusuiuu, us wen as serviceable suits
can be gotten for the little ones out
of last year's suits of the elders, leav
ing the new purchases for the larger
garments. Nowadays, one can buy
ready-made underwear ;or tho whole
family of such serviceable material,
satisfactory fit and financial saving,
that the making of those garments
hardly enter into the plans of the busy
house-mother. Of the outer garments,
too, there are excellent makes and
materials the purchase of which great
ly lessens the work or the seamstress.
But there remains enough work, in
every family, to keep the needle pol
ished and the thimble bright.
All kinds of decorative work is still
seen on the garments which Dame
Fashion favors, and tucks of all
Widths are never more attractive than
when used on the young girls, to say
nothing of their economical uses. Mo
hairs and mohair etamines are viery
popular dress gooas, and are to I be
sen in. all colors ndf (mixtures. For
the school girl, they are serviceable,
and save much laundering. Petticoats
are. also made of monair, and do not
wrinkle, while they siiecr trust readily.
For hard wear and cool days, plaid
cheviot is a good material for the
walking skirt, and also the light
weight woolen goods where the skirt is
of definite body. Canvas and linens
are seen in most extreme tailored
Styles. With SfiVnrA Tnflftfi.ir j .-,
are desirable for the reason that they
can be worn very late in the season
reaching well into the autumn
Ho
Timelv RooinA.
Cherries, strawberries, peacnes and
some kinds of grapes ao not Jell easi
ly; a little gelatine may be added to
the juice to insure success. Over
ripe fruits do not jell as nicely as a
little under-ripe. Let fruit juice drain
through, the jelly bag; if wrung t,
the jelly will be clouded.
Marmalades. Pare, core and cut
into pieces the fruit; put the skins
and clean cores into a kettle, cove?
with cold water and bring to a gentle
boil; cook thirty minmes, or until
tender; strain through a colander al-
lT ?g il Pulp t0 Pass through with
holding the seeds and skins. Add the
prepared fruit to this juice and to
each pound of fruit allow haii pound
of granulated sugar. Cook on top of
the range, slowly, stirring all the time
to prevent. nnnrohi " . e llme
of a jeiiv-iik inZr: " Lneoo.?.
lUnToTf rSn- 322
peaches pears and plums as well aa
it is this substance which gives flrm-
S ?hem.PreSerVeS ana Je'"es
Spiced Vinegar.-cme pmt or vjne-
gar, two pounds of brown sugar on
ounce stick cinnamon, s7x tabfespoon-
fuls white mustard seeds ntT""
spoonful of whole cloves i Vl? tea"
gar, vinegar and spices t'o J ?0mr su'
ty minutes; drop SStarSSS edS'
..into the syrup, leaving inem unf. w
through, then. bottle at on an?0,1
Ued as a relish for at, meat, SCa1'
Yellow Tomato Preserves .
pound of yellow tomatoS ?7nlh
Pound granulated sugar tw?0L?
preserved canton ginger two ! nces
and one orange. 8Cto?t
enough to allow the skin to K55
removed, put into an earthen jarnli
cover with the sugar; let Stand T
twenty-four hours, then drain off Z
ByT f COok until thick skim
and add the tomatoes, ginger (cu?E
h n slices), lemons imarSgVK
thin and seeds removed), and I cook M
together until the tomatoes have a
clear appearance. Put into pint jars
and seal tightly. Jars
For Dossort.
Pineapple Cream. Rub a pound
each of butter and sugar to a cream
stir In a pound of grated pineapple'
add the yolk of three eggs, well-beatl
en, and a cupful or milk; u?at the
whites of the eggs stiff and add them
last, 'stirring all lightly together. Line
a pudding dish with a rich pie-crust
rolled very thin, fill it with the pre
pared custard and bane in a moderate
oven.
Rock? Cream. Boil a cupful of rice
in new milk until nim n ef
with powdered sugar, stirring the rice
as little as possible; pile lightly on a
dish d6ttingf with currant jelly or
some kind of preserved fruit; beat the
whites of three eggs to a stiff froth
with powdered Sugar, flavor with va
nilla, and add two tablespoonfuls of
rich cream, and drop roughly over the
rice, a spoonful at a time, giving it
the app.earance of snow. Set on Ice
and -serve cold.
Coffee' Jelly. Pour one pint of boil
ing water on a''lit'tle'inore than one
fourth box of gelatine; -when cool,
add the whites of the eggs well beaten,
one cupful of strong- coffee, one cupful
of sugar; pour in molds and serve
cold with cold custard made as fol
lows: One and one-fourth pints of
milk, one tablespoonful of corn starch
wet -with a little cold milk; put the
milk in a double boiler and bring it to
a boil; then stir the corn starch into
the milk add two spoonfuls of sugar
una xne yont of two eggs.
For Coffee Custard. Scald two and
one-half tablespoonrurs of finely
ground coffee" in just enough water to
extract tho flavor, let drip, and add tho
extract to two cupfuls of milk; beat
the yolks of three eggs lightly, and
add eggs, one-fourth cup of sugar,
small pinch of salt, one-four tea
spoonful of vanilla, to the milk, stir
ring well. Strain into a buttered mold
and set the mold on a pan of hot
water and bake until the custard is
firm. When cold, chill, and turn from
the mold on a flat, circular platter,
dust lightly with cocoa, heap whipped
cream. ,in' the center and serve with
macaroons.
Hequostod Roclpos.
(If our housekeepers would clip out
and paste in a scrap-book any recipe
which has been tried and found satis
factory, much needless waiting would
be done away with, as. very few ask
for a recipe until just as it is wanted,
and. often, do not get it until too late
to be of s avail.)
Sweet Corn Pudding One pint of
corn cut from the cob, two tablespoon
fuls each of butter and sugar, two eggs
beaten light, two cupfuls of sweet
milk, saltspoon of salt, a small plncn
of soda; stir well together and baKe
half an hour in a covered pudding
dish, then uncover and brown.
Bean Pickles. Pick green beans
when young and tencrer, string, e,m
place in a kettle to boil with salt to
if
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