i
OCTOBER 22, 1909
The Commoner.
9
hot syrup made of sugar and water
as for other preserves. Allow this
to stand for several hours where it
will cool very slowly, and it will bo
found that the flavor of the apple
and the syrup flavor are blended
doliciously. If a fairly rich syrup is
made, it will keep indefinitely. The
fruit may be preserved in molasses,
or even sorghum of a good quality.
Baked Apples Choose tart, jdlcy
apples, and. wash; cut out the stem
and blossom end3 in form of a little
cone. Fill the holes with nice
brown sugar, and set the apples in
a baking dish or pan, crowding close
together On the sugar in the hole
on top place a bit of butter, pour a
little water in the pan around (not
on) the apples, cover with another
pan and set in the oven and cook
until the apples are fully done. Then
lift each apple carefully out of the
pan and put on a platter to cool. If
spices are liked, these may be added
to the butter and sugar, but a little
spice will go a good ways toward
spoiling a good apple flavor.
Cake Recipes
Apple Sauce Cake One cupful of
sugar, half a cupful of butter, a
pinch of salt, half a nutmeg grated,
ono teaspoonful of ground cinnamon,
half a teaspoonful of cloves, one
teaspoonful of soda dissolved in half
a cupful of hot water. Cream the
butter and sugar together, add the
salt, then add the spices to one cup
ful of hot, unsweetened Btewed ap
ples, and add the apple sauce to the
creamed sugar and butter, one cup
ful of raisins, and two cupfuls of
sifted flour and the dissolved soda;
stir until thoroughly mixed, pour in
to a .buttered cake pan and bake one
hour. Mrs. C. C.
Potatb Cake One cupful of but
ter, one cupful' of mashed Irish po
tatoes, two cupfuls each-'of sugar and
flour, half a cupful of sweet milk,
one cupful "of English walnut ker
nels chopped and rolled in flour, ono
cup of melted chocolate, four eggs,
one teaspoonful each of ground
cloves, cinnamon and nutmeg, and
two teaspoonfuls of baking powder.
Proceed in the usual manner of mix-
A BANKER'S NERVE
Broken by Coffee and Restored by
Postum
Jng ingredients, adding the potato
lastMrs. W.. M. S.
Oatmeal Cookies Ono cupful of
butter, ono and one-half cupfuls of
sugar, two eggs, four tablespoonfuls
of sour milk, two cupfuls of oatmeal,
two cupfuls of flour, ono cupful of
chopped seeded raisins, ono teaspoon
ful each of ground cinnamon, nut
meg and soda. Mix as usual for
cakes amid drop the dough by tea
spoonfuls in a buttered tin and bake
in a modorato oven.
Nice Loaf Cake Beat to a cream
half a cupful of butter and ono cup
of sugar; add two eggs well beaten,
half a cupful of buttormilk, half a
teaspoonful of soda, two cups of
siueu nour, naif a cup of raisins or
currants, and flavoring. Boat until
well mixed, then bake in square cake
pan. F. II.
A banker needs perfect control of
the nerves and a clear, quick, accu
rate brain. dA. prominent banker of
Chattanooga tells how he keeps him
self in condition:
"Up to 17 years of age I was not
allowed to drink coffee, but as soon
as I got out into the world I began
to use it and grew very fond of it.
For some years I noticed no bad
effects from its use, but in time it
began to affect me unfavorably. My
hands trembled, the muscles of my
face twitched, my mental processes
Beemed slow and in other ways my
Eystem got out of order. These con
ditions grew so bad at last that I
had to give up coffee altogether.
"My attention having been drawn
to Postum, I began its use on leaving
off the coffee, and it gives me pleas
ure to testify to its value. I find
It a delicious beverage; like it Just
as well as I did coffee, and durins
the yearg that I have used Postum
I have been free from the distress
ing symptoms hat accompanied the
use of coffee. The nervousness has
entirely disappeared, and I am as
steady of hand as a' boy of 25, though
I am more than 92 years old. I owe
all this to Postum." "There's a
Reason." Read the little book, "The
Road to Wellville," in pkgs. Grocers
sell.
Ever read the above letter? A new
ono appears from time to time. They
are genuine, true, and full of human
Interest.
Helps for the Housewife
Serving Sauce For mutton or
venison, use currant jelly; for tur
key or chicken, cranberries; for vild
duck, sour grape jelly; for pork and
goose, servo apple sauce.
"Maple" Syrup For breakfast
cakes, get dark brown sugar, break
into lumps and pour over one pound
of the sugar one pint of boiling wa
ter. Boil steadily ten minutes, skim
ming well. Cool and bottle. This
is better and less expensive than the
"maple" syrup sold in cans, and has
quite as much "maple" in it as most
of the so-called syrups that command
fancy prices.
If you must dig the parsnips, or if
you buy more than you can use at
once, pack in a box of damp sand
in order to keep them plump and
well flavored. They are best left In
the soil until needed.
Wash the dishes, pots and pans,
as you cook. Wash every cooking
utensil as soon as emptied; it will
save time in several ways. Have a
dish pan of water setting where it
will' keep warm, but not hot, and it
will take but a minute longer to
wash than to set it down dirty. If
washed at once, it will como clean
quicker.
If spaghetti or the American mac
aroni is not cooked enough before
dressing, it will be neither good
flavored nor wholesome. Cook books
usually say twenty minutes; but ex
perience demonstrates that forty
minutes steady boiling is none too
long. Although the paste should
not be so soft as to fall to pieces, it
should be quite tender, with no
"raw" taste.
A delicious sauce for baked ap
ples is made by whipping a cupful
of rich cream, ice-cold, with half a
cupful of powdered (or fine granu
lated) sugar, flavored or not, to suit
the taBte. The white of an egg may
be added, and the sauce is fine for
fruit puddings also.
Old Fashioned Cider Apple Sauce
Fill a bright five-gallon brass ket
tle with fresh cider and boil down
until it is a rich syrup; All the kettle
with pared, cored, and quartered
sweet apples and cook slowly until
the apples are nearly as clear and
ruddy as jelly. It is .fine.
Health Notes
Mothers, especially those having
little children needing attention dur
ing the night, should not neglect
providing warm bed-slippers to slip
over the feet when called out of bed.
They can be made at home of any
thick cloth, or knit plainly like the
foot of a stocking, or they may be
made as elaborate as desired; but
the plain ones are just as service
able as any, and the mother's health
is a very precious commodity.
For feeble persons, old, or in
valid, there is no sleep if the feet
are cold, as they are apt to be as
the cool weather comes on. A hot
water bag is excellent, but a tin
flask, or large glass bottle, filled with
hot water and slipped into a woolen
covoring Is inexpensive, and well
worth while." A sand-bag is good,
and if made of two or threo thick
nesses of cloth-muslin will do
filled with salt or sand, and mado
quito warm In tho oven; will keep
warm a long time. A clean brick,
heated in the oven, dropped into
water for a mlnuto, then wrappod
in a piece of flannel blanket, Is good
for cold feet. . A bath In lint anU
water, mado quito strong with salt,
men mo icot showered with quito
cold water and at nnnn winoM 1
and well rubbed with tho bare hand
win give permanent warmth.
For a cough, wring out a pleco
of soft cloth in quito cold wator,
lay on the throat and cover quickly
with a few folds of flannel; as soon
as warm, roplaco with another cold
cloth, cover and ropeat if necessary.
Usually one application is sufnclont.
If tho cough extends to tho lungs,
lay a cold wet cloth on tho cheat,
cover with flannol, changing an often
an it gots warni. Slip tho wot cloth
from under tho flannol without un
covering, and ' roplaco with a cold
ono. This will stop almost any
cough, and is better than cough
medicine; It is invnluablo, whoro
thero aro children, though it serves
as well for adults.
A cool collar docs not moan a
damp one. Tho cellar should bo
well alrod every pleasant day, and
tho walls will bo nil tho better for a
coat of whitewash. If possiblo to
get tho material, havo a concrcto
floor. The "gudo mon" can learn
on this, and bo ready to mako tho
walks or foundations for out-buildings
when tho time comes. Any ono
of averago intolllgonco can lay con
crcto, but cxporlenco and tho knowl
edge which comoB of practlco Is
worth a wholo lot.
Latest Fashions for Readers of
The Commoner
2337 Ladies' Tucked Shirt Wnlnt r
Mr I Hi fyrxni- ..,.!. 1 a I
... uuui, j'uho uuu uircc-quarter
length Sleovos. Black satin was
used In tho development of this styl
ish waist. Six sizes 32 to 42.
3040 Ladies' Nine-Gored Skirt,
Black taffeta's was used for. this
charming model, trimmed' with small
black jet buttons. Six sizes 22
to 32.
3042 Misses' Full Length Coat.
Adaptablo to any of the season's
coatings. Threo sizes 13 to 17
years.
2384 Misses' Tucked Shirt Waist,
closed at back and with long or
three-quarter length sleeves. Adap
table to linen, lawn, madras or pon
gee. Three sizes 13 to 17 years.
3046 Girls' Coat, known as the
"Peter Pan." An excellent little
model for storm serge, Venetian
cloth or broadcloth. Five sizes C
to 14 years.
2384
V
304C
3045 Ladies' Semi-Princess Dress
with removable chemisette. Navy
blue collenne was used for this
charming model. Six sizes 32 to
42.
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from tho latest Paris and New York styles. Tho de
signs are practical and adapted to tho homo dressmaker. Full direc
tions how to cut and how to make the garments with each pattern. The
price of these patterns 10 cents each, postage prepaid. Our largo cata
logue containing tho illustrations and descriptions of 1,000 seasonable
styles for ladles, misses and children, as well as lessons in home dress
making, full of helpful and practical suggestions In tho making of your
wardrobe mailed to any address on receipt of 10 cents.
In ordering patterns givo us your name, address, pattern number
and size desired.
Address THE COMMONER, Pattern Dept., Lincojn, Neb.
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