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,
:
The Commoner.
FEBRUARY 11, 1910
9
pieces. Put them in the fat and
brown them carefully, then skim out
and set them aside. Put your meat
Into the hot, seasoned fat,- and turn
to brown eyery side, searing all the
surface to keep the juices in. Stir it
about until all the surface is seared,
then cover the meat with boiling wa
ter, add the browned carrot and
onion and a like amount of each that
has not been browned; salt to taste,
add a bit of cayenne pepper as
much as you can take on the point
of a pen-knife, and two tablespoon-
fuls of vinegar. Let boil for fifteen
minutes, covered closely; then set
where it will simmer slowly for four
hours. Watch to see that the water
does not boil 'away, and replenish it
if it does, but cook in just water
enough to keep it 'from drying or
burning. About half an hour before
serving time, take the meat out and
set it in a quick oven to brown.
Thicken the ,gra y left in the kettle
with a little flour, add a cupful of
stewed or canned tomatoes; put the
meat on a large platter, surround
with a border of plain boiled' rice or
spaghetti, &nd pour gravy over the
whole. There are several nice ways
of serving any that is left.
Food Values
When looking for substitutes fof
meat dishes, one would hardly be
so foolish as to claim that potatoes
or rice are of theA same value for
food as lean beef; but beans, peas,
lentils, nuts, eggs and cheese con
tain more' nitrogen than meats, and
when properly cooiked, are both pal
atable and wholesome. A Uiet made
up largely of vegetables produces
strength, rather than nervous energy,
and if women who have households
woulf1 only give more time and at
tention to studying .the laws of chem
istry and the selection of a well bal
anced diet, and experiment until she
knows, how to prepare wholesome
' GET POWER
The Supply Comes From Food
food for her family, the expense of
living would be greatly modified.
If we get power from food, why
not strive to get all the power we
can. That is only possible by use of
skilfully selected food that exactly
fits the requirements of the body.
Poor fuel makes a poor fire and a
poor fire is not a good steam pro
ducer. '
"From, not knowing how to select
the right' food to fit my needs, I
suffered grievously for a long time
from stomach troubles," writes a
lady from a little; to,wn in Missouri.
"It seemed as if 1 would never be
able to find out the sort of food that
was best for me Hardly anything
that I could eat would stay on my
stomach. Every attempt gave me
heart-burn and filled my stomach
with gas. I got thinner and thinner
until I literally became a living skel
eton and in timo was compelled to
keep to my bed.
"A few months ago I was per
suaded to try Grape-Nuts food, and
it had such good effect from the very
beginning that I have kept up its use
ever since. I was surprised at the
' ease with which I digested it. It
proved to bo just what I needed.
"All my unpleasant symptoms,
the heart-burn, the inflated feeling
which gave me so much pain disap
peared. My weight gradually in
creased from 98 to 116 pounds, my
figure rounded out, my strength
came back, and L am now able to
'do my housework and enjoy it.
Grape-Nuts did it."
A ten days trial wil show anyone
some facts about food.
Look in pkgs. for the little book,
"The Road to Wellville." "There's
a Reason."
Ever read the above letter? A new
one appears from time to time. They
are genuine, true, and full of human
Interest.
Some Bctween-Scason Dishes
Puree of Vegetables Cut one tur
nip, one carrot and one potato into
thin slices; add to them a few celery
tops, a bay leaf, a cupful of chopped
tomatoes, and two quarts of water
in which meat has been boiled (pre
ferably beef). Let this simmer gent
ly for an hour, then press through
a very fine sieve; return the mixture
to the fire, and add one tablespoon
ful of suet rubbed with two table
spoonfuls of flour; stir until it
reaches the boiling point, then add a
grated onion, a teaspoonful, of salt
and a saltspoonful of pepper.. Serve
with croutons. This is sufficient for
a family of six. ,
Serving Hominy Soak a pint of
largo, cracked hominy in two quarts
of water over night, then wash and
drain and cover with boiling water.
Let cook slowly all day on the back
of the range (or in a fireless cook
er). An hour before serving, strain
the hominy, saving the water in
which it was cooked for soup. Put
hominy in a saucepan with a pint of
strained tomato and a' grated onion,
bring slowly to the boiling point and
let simmer for half an hour, then add
a quarter of a pound of grated cheese
and stir until the cheese melts. Add
a tablespoonful of salt, a dash of red
pepper, and serve. This dish is as
valuable as meat, and costs but a few
cents.
A Cheap Meat Dish Purchase a
large "skirt," or flank steak; trim
the steak nicely, dust it lightly with
pepper and salt, sprinkle over it a
few bread crumbs, a tablespoonful of
chopped parsley and a little chopped
suet. Roll It up the long way and
tie securely with twine. Put it in
the baking pan with a few pieces of
chopped suet and half a cupful of
boiling water and bake in a quick
oven for nearly an hour,, then serve
with tomato or brown sauce.
A choice bit of flank, rolled and
boiled slowly until perfectly tender,
then taken from the vessel, put into
a baking pan and covered with bread
crumbs and baked in a quick oven
and served with brown sauce, is an
other economical dish. It must be
carefully cooked.
Household Helps
For matting, get- a good quality,
for' economy's sake. Measure the
floor accurately, then measure the
matting, allowing a few inches on
each breadth for turning in at each
end. Where a' breadth must be cut,
plan to have the piece come on the
least exposed part of the room. Bind
the cut edge with a plain carpet
binding of about the same color as
the matting; or, if this is not to be
had, a strip of cotton or linen. Cover
the floor with newspapers, and lay
the matting, one strip at a time,
tacking it smoothly and firmly; then
lay the next strip, bringing the two
edges close together, using matting
tacks. Let the bound edge come next
to the wall. If desired, a good way
is to sew the edges together, instead
of tacking, and this can be done after
laying on the floor.
For Cleaning a Corduroy Coat
First wash the coat carefully in luke
warm water containing a small quan
tity of pure white soap; then rinse
four times in clear, cold water, put
ting a handful of salt in the fourth
rinsing water. After It is thoroughly
dried, steam it in either of two ways
by hanging in the bath room ,with
closed doors and windows, turning
on the full steam from hot water,
leaving the coat hang in this moisture
for several hours; or", lay a wet cloth
over the corduroy and hold a hot Iron
just to the surface of the wet cloth,
but not touching it. Then thorough
ly brush the coat, and hang where
it will dry.
When Ironing collars and cuffs and
shirts, have a bowl of cold water and
two pieces of clean cheese cloth;
spread the article to bo ironed per
fectly smooth, wring a piece of
cheesecloth out of the cold water and
rub the starched surfaco with it;
spread the dry piece of cloth on the
article; pass a hot iron over this;
take off the cloth and iron the ar
ticle until smooth and dry. Iron
cuffs and collars en the "right side;
when the right sido Is nearly dry,
iron the wrong side. Go over the
right side with a damp cloth and
polish with a hot iron.
Some Health Hints
The nutritive value of any "fruit
depends chiefly upon the starches and
sugar which it contains; dates, plan
tains, bananas, prunes, figs and
grapes contain tho most starch and
sugar, and are the most nutritious
foods; cherries, apples, currants,
strawberries, and grapes contain con
siderable vegetable acid, and are thus
of value as blood purifiers.
Many persons can not . eat raw
fruits, and even some kinds of cooked
fruits are more harmful than other
wise Tho only thing to do in these,
cases is to experiment until satisfied
what is suitable, and eat even that
only in quantities that leave noun-s
pleasant feelings. Many cooked
fruits are mado highly injurious by
using cream and sugar with thorn.
For .heartburn ocoasionod ,by
acidity of tho stomach', absorbents
are the proper medicines; the best
is charcoal or magnesia, as it acts as
a mild purgative, and the powder is
not disagreeable. Spanish licorice
has proved a good palliative; or half
a teaspoonful of carbonate of soda,
mixed in a little peppermint cordial
with a teaspoonful of grape juice, or
oven water, will act effectually.
For relieving bunions, take twelve
grains of iodine and one ounco of
lard and make into an ointment by
rubbing thoroughly together. Then
rub gontly on tho bunion two or three
times a day, covering it with a bit
of absorbent cotton to protect tho
stocking. Tho plain colorless iodine
Is very good of Itself, but on some
skins it acts as a mild blister. ' '
Latest Fashions for Headers of
The Commoner
3148Ladies' Shirt Waist. Any
of tho pretty figured silks develop
charmingly in this neat model. Fivo
sizes 32 to 40. :. - ..
3144 Ladles' Dressing. Sack. Pink
-and white' striped-flannel -was- used
for this model. Six sizes' 32 to 42.
3137 Ladles' Night Gown. A
good model for plain or striped flan
nel, cambric or nainsook. Four
sizes 32, 36, 40 and 44.
313 G Ladies' Shirt Waist. Ad
aptable to any of the season's shirt
ings. Five sizes 32 to 40.
3142 Ladies' Eleven Gored Skirt.
A charming model made of vollo in
any desired shade. m Five sizes 24
to 32.
3146 Ladies' Russian Coat, in 33
inch length. - Broadcloth, zibellne,
whalebone diagonal or velvet are all
adaptable to this stylish model. Fivo
sizes 34 to 42.
THE COMMONER will supply Its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. The de
signs are practical and adapted to the home dressmaker. Full direc
tions how to cut and how to make the garments with each pattern. Tho
price of these patterns 10 cents each, postage prepaid. Our large cata
logue containing the illustrations and descriptions of 1,000 seasonable
styles for ladies, misses and children, as well as lessons in home dress
making, full of helpful and practical suggestions in the making of your
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and size desired.
Address THE COMMONER, Pattern Dept., Lincoln, Neb.
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