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The Commoner.
11
AUGUST 21, 1908
ZfTrsSSfimmrv' iymfinraWe,m -V '"')- impimrrmwrrm
tho stain 1b a recent one, two or
three applications should relnovo It.
To havo an Immediate answer to
queries, you should" send a stamped,
addressed envelope for personal
reply.
Salt Rising Bread
(Requested.) At night take one
pint of now milk, half a pint of
boiling water, and a teaspoonful of
salt, one teaspoonful of sugar and
a pinch of soda. Mix theso ingre
dients in a clean, sweet pitcher or
jar; if the vessel is at all sour, tho
leaven will sour. Stir into this one
tablespoonful of corn meal, and
enough flour to make a "pancake"
batter; beat until free from lumps,
and set the pitcher in an iron cook
ing kettle containing quite warm
water enough to barely support the
pitcher, neither floating it, or letting
it rest on the bottom of the kettle.
Over'both the kettle and pitcher put
a cover a thick towel will do, and
set in a warm place overnight. If
set near a stove where it wfll keep
warm for two or three hours, it is
best. If the warmth is just right,
the pitcher should be well filled with
the foamy yeast in the morning. . If
not, add a tablespoonful of flour and
stir up well, re-heat the water in the
kettle, place the pitcher in it, cover,
and keep warm until the yeast rises.
Into a bread pan sift two quarts of
flour, warm it slightly, and make a
hole In the center; into this put a
teaspoonful of salt, a teacupful of
very hot (not boiling) water, add a
pint of fresh new milk, stir up a
batter, and into this batter pour the
leaven from the pitcher, stirring all
well together, keeping it in the cen
ter of tho flour, with a ring of flour
around the edge of tho pan, and
when ready to set to rise, pull some
of the flour over tho top. Cover this
with a pan or lid, and set where it
will keep warm (perhaps an hour or
more) until it Is light and foamy.
This is tho "sponge," and when quite
light, the flour around it should be
stirred into it, and tho dough knead
ed until it is smooth and "blistory,"
made Into loaves which are placed in
tho baking pan, and set where it
will bo warm, keeping covered until
it rises nearly to tho top of tho pan,
when it is ready to bake. When
done, take from the bake pans, wrap
in a thick bread cloth and when cool,
put Into tfie bread box.
Salt rising bread requires a great
deal of care, but the main necessity
is that it be kept warm, but not hot,
and made into "sponge" and loaves
at just the right moment. When
well raised, it has a disagreeable
smell, but kneading and baking does
away with the yeast odor.
pool, and "fork" out tho pulp, not
using a knife, making Into a fruit
salad.
In making ico cream, tho pine
apple may bo picked to pieces with
a fork, tho juico expressed through
a fruit pressor and added to tho plain
cream when partially frozen. Pine
apples aro also used for preserving,
maicmg marmalade, making jelly,
and canning. For canning, use only
tho best grade of sugar and perfect
ly sound fruit. Mako a syrup of five
pounds of sugar to five pints of wa
ter, boil eight minutes after the
sugar Is dissolved, skimming; strain
and add eleven pounds of fruit cut
in convenient pieces, and bring to a
boil again; havo tho caiiB very hot,
All and close, tightening tho metal
cap as tho can cools, or, tightening
as much as possible, turn tho can
up-sido down and watch for any
leaks, which must bo remedied at
once.
For Jolly, pool and grate tho pulp,
and put' into tho preserving kottlo
ono pound of flno whlto sugar to
.each pound of fruit pulp; stir and
boil until well mixed and Hufllcicnt
ly thick, then strain and pour Into
jars. When well "sot" and cold,
pour over the top of tho Jelly a Httlo
melted paraflln wax, of tho thickness
of half an Inch. Keop well covored.
For preserves, havo only sound fruit,
clean tho outside by brushing with
a stilt brush; boil without paring
until tender; then romovo from tho
kettle, pool and slico lengthwise, re
jecting tho hard center; mako a
syrup, allowing pound of fruit to
pound of sugar, boil the wholo two
minutes, tho n tako out the slices
with a perforated ladle, lay them
on a dish to cool; boil the syrup
down until nearly as thick as you
wish it, then return tho fruit and
cook for twenty minutes. Seal in
glass jars and keep cool.
SELF DELUSION
Many People Deceived by Coffee
. We Jike.to defend our -indulgen-cies
and habits even though we may
be convinced of their actual harm
fulness. , A. man .can .convince himself- that
whisky is good for him on a cold
morning, or beer on a hot-summer
day when he wants the whisky or
beer?
"It's the same with coffee. Thou
sands of people suffer, headache -and
nervousness ..year- after -year but-tryj
to persuade themselves the xause is
not coffee because they like coffee.
"While yet a child I commenced
using coffee and continued it,"
writes a Wisconsin man, "until I was
a regular coffee Hend. I drank it
evejy morning and In consequence.
had a blinding' headache nearly every
afternoon.
"My folks thought it was coffee
that ailed me, but I liked It and
would -not admit it-was the cause of
my trouble, so I stuck to coffee and
the headaches stuck to me. -
"Finally, the" folks stopped buying
coffee and brought home some Pos
tum. They made it right (direc
tions on package) and told me to
see what difference it would make
with my head, and .during that first
week on Postura my old affliction
did not bother me once. From that
day to this we have use nothing
but Postum in place of coffee head
aches are a thing of the past and
the whole family is in line health."
'VPostum looks good, smells good,
tastes good, is good, and does good
to tho whole body." "-There's a Rea
son.'
Requested Recipes
For School Lunches Scraps of
cold meats may bo made appetizing
for -lunches by running them
through a meat chopper, seasoning
with a little mustard, horseradish,
sweet or sour relish, or chopped
pickles, as one's taste may indicate,
using but a small quantity of any,
then spreading this on neatly
trimmed slices of bread. Chopped
meat is better than sliced.
For graham crackers or cookies,
take seven cupfuls of graham
(coarsely-ground whole wheat)
flour, one cupful of butter, or half
butter and half lard, two cupfuls of
sweet milk, two teaspoonfuls of bak
ing powder rubbed into the flour,
and a teaspoonful of salt. A less
quantity may be. made, but the pro
portions must be the same. Add the
butter (warmed) to the flour, then
mix with the milk and knead lightly,
not making the dough very stiff;
roll very thin and cut into .desired
shapes and bake quickly. If desired
to be sweet, add to the above
amount, one large cupful of light
brown -sugar.
To clear freshly made soup of tho
ifatf pour the soup, while very hot,
Latest Fashions for Readers of
The Commoner
ithroUgh a muslin cloth that lias been
"wrung out of very cold -water; when
the cloth becomes coated with the
congealed fat and rediments, take
.a fresh piece of muslin, wring out
.of cold water as T)efore. When all
the, soup -is strained, it should be
clear as water and free from all fat.
Before serving, re-heat. This is an
excellent way to prepare soup for a
delicate stomach,
For cleaning the bottles, take a
.strong suds made of a -.good . soap
powder; put" somi coarser sand or
small pebbles in the bottle and shake
vigorously for a few minutes. The
suds ' uhould be hot. This will
cleanse where soap will not. Borax
soap powder is good, and there, are
several makes or mis. Kinse wen in,
clear hot water, and set in the sun
shine to 'drain and -dry.
246W
24GG Ladies' Tucked Shirt-Waist,
with a Removable Chemisette and
Long or Threo-Quartor Length Slooves.
Mado in caHhmere, voile, heavy llnon or
taffetas or surah slllc, this In an excel
lent model for general wear. Haven
sizes 32 to 44.
245
JP?
2486'
Pineapples
.Pineapples are cheap and plenti
ful, this inonth, and when nicely
prepared, make a delicious dessert.
Do not slice the apple, as this way
of -preparing releases the -juice .and
leaves the meat dry and woody.
Here is a good way to prepare it
raw for .the table: The fruit should
ho ririn and the top and bottom
Narao given by Dostum Co.. Battle, slice should be removed, then tho
Creek, Mich. . Jlead "The Road- to -fruit split lenginwise, men qu-
Wellvillp " in nVtra tered then eacn qumuji uuiwu,
WS!Z?i10' ? ?.k.gS:.i. .-o i?rTA,r Pteht slices. These can then
. uiti -icuu.jmh: '4iuuyu-icuii . -. i" ...
new oucuippejira f rom ,.timo.to timc
JFhoy arc gcwtiiief-;$truc, adf ull.of
human interest.
249G Ladles' Thirtcon-Oorcd Skirt.
A suitable stylo for tho skirts of llnon,
Indian head cotton, pique, or khaki, as
well as for those of thin serge or flan
nel. Eight sizes 22 to 30.
24CC Chllds' Emniro Dress, with
High or Dutch Neck. For every day
wear this model may bo developed in
chain bray .or .linen, i -while for rnorn
dressy -occasions it may bo developed
in Persian .lawn, batiste, or organdie.
Five -sizes 1 to 9 years.
,2494 Boys' Russian Suit, with a
Remova-blo Shield arid Knickerbockers.''
-TImjs suits ard developed .In many ma
terials, but for best wear it should
bo made up in white linon, -pJquo or
French -flannel-with collar of a con
trasting. vShado .of . linen or, flannel.
Four sizes 2 to 5 ' years'.
2459
f482j
2 4 G 9 Ladles' Tucked Shlrt-Walst,
with, or without iBack-Yoko Facing.
'Mado up in -percale, dotted, .lawn, or
linen, or -pne of the- heavier materials
for early Autumn wear this is a simple
and useful model. Seven sizes 32
to 44.
2482 Misses' Skirt, Closed at left
.Side, rwJth an Inverted Box-TJalt at
Centre-Back Seam and' with or without
Centre-Front Seam. This model is
stylish for every-day wear. Threo
sizes 13 to 17 years.
34041
2476 Girls' One-Pleco Dress, with
Yoke, Bertha, High, or Low Neck and
Long or Cap Sleeves. This Is an ex
cellent model for the every day play
frock of heavy linen, flannel, thin
serge, denim or cashmere. Four sizes
6 to 12 years.
24C1 Ladles' "Prince Charming"
Coat. For the early days of autumn
this model Is -particularly suitable and
will develop well in serge, cheviot,
flannel or in fact any material the
wearer wishes. Seven sizes 52 to 44.
2470
4l!
. . ltl.n malnn nrwl PJltfm
ue-xaKen .up -un.o -w, ---- --.
r-m.ii,ofincrflrs..jis-.the fruit shouldJ
not 'be peeled. . Another way is to I 1
TOE COMMONER will supply its readers with perfect fitting, seam
oiinwinc patterns from the latest Paris and New York styles. Tho de
illrZ are practical and adapted to the homo dressmaker. Full dlrec
rifrm how to cut and how to mako the garments with each pattern. Tho
rTrW of these patterns 10 cents each, postage prepaid. Our large cata
wT, containing the illustrations and descriptions of 1,000 seasonable
efviGs for ladies, misses and children, as well as lessons in home dress
making full of helpful and practical suggestions in the making of your
wardrobe mailed to any address on receipt of 10 cents.
jn ordering patterns give us your name, address, pattern number
and size desired.
'AddressiTHE COMMONER, Pattern Dcpt., Lincoln, Neb.
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