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The Commoner.
APRIL 15, 191
9
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dren's hair, please Bend address. Am
holding a letter Jfor her.-
L. S. Cream tartar and tartaric
acid are both products of grape wine
deposit; both are used in cookery
and in medicines.
L. !. Common salt is an excel
lent dentifrice, keeping the teeth
white, the gums hard and the breath
sweet. Use a weak solution for
washing the teeth after every meal.
A. M. C. If the azalia is of the
hardy variety, it should be set in the
border and left there; if of the green
house, or tender variety, set the pot
under a tree, or in good light with
shade, watering only enough to keep
it in good condition.
Alice M. The spotted calla is a'
summer bloomer, and should be left
in the ground. In the latitude of
St. Louis, the bulb is hardy, with
standing very severe cold, but should
be protected. (2) Many palms
thrive most admirably with the pot
sunken in soil outside in a situation
sheltered from strong winds and
noon sunshine, kept moist, but not
wet, and watered occasionally with
a weak liquid fertilizer.
Mrsvv C. S. Many persons are in
the habit of using cocaine in the
eyes, but physicians tell us there is
not one disease of the eye in which
cocaine can do good, but as a rule
its use is harmful. It should be
used only under directions of a
physician, and is thus used gener
ally to produce anaesthesia when an
operation is being performed on the
eye.
"Young Cook" Lemon juice is
used to whiten icing; the grated yel
low rind of an orange strained
through a cloth will give a yellow
tinge, while strawberry or cranberry
juice gives a pretty pink shade.
Spinach juice gives a green tinge.
Cooking Asparagus
If. you are so fortunate as to have
an asparagus bed, you can have the
vegetable in perfection. If not, you
must choose the bunches that show
the greenness well down the stalk,
and these should be picked over and
ABANDONED IT
For Hie Old- Fashioned Coffee was
Killing
"I always drank coffee with the
rest of the family, for it seemed as if
there was nothing for breakfast if
we did not have it on the table.
"I had been troubled some time
with my heart, which did not feel
right. This trouble grew worse
steadily.
"Sometimes it would beat fast and
at other times very slowly, so that I
would hardly be able to do work for
an hour or two after breakfast, and if
I walked up a hill, it gave me a se
vere pain.
"I had no idea of what the trouble
was until a friend suggested that
perhaps it might be caused by coffee
drinking. I tried leaving off the
coffee and began drinking Postum.
The change came quickly. I am now
glad to say that I am entirely well of
the heart trouble and attribute the
relief to leaving off coffee and the
use of Postum.
"A number of my friends have
abandoned the old fashioned coffee
and have taken up with Postum,
which they are using steadily. There
are some people that make Postum
very weak and tasteless, but if it is
boiled -long enough, according to di
rections, it is a very delicious bever
age. We have never used any of
the old fashioned coffee since Postum
was first started in our house."
Read the little book, "The Road to
Wellville," In pkga. "There's a
Reason."
Elver read the above letter? A new
one appears from time to time. They
Are genuine, true, and foil of human
latereet.
washed, and the white, tough end
cut off. Tie the tips up in bunches
again, using clean twine, and set on
end in a vessel containing just
enough water to come well up on
the tips, which must not be covered;
the lower end of the bunch will re
quire more cooking than the tips,
which must not bo covered; the low
er end of the bunch will require
more cooking than the tips. The
vessel should be covered to retain
the steam. For twenty minutes to
a half hour will cook the vegetable.
Then have slices of well buttered
toast in the bottom of a platter, and
lift the bunches of asparagus care
fully, lay in a colander to drain,
then lay them carefully on the toast,
cutting the string and removing it.
Add more butter and a sprinkling
of salt; the butter may be melted
and poured over, but small pieces
laid thickly over it is better. A slice
of toast covered with the sprigs
should bo served to each person. It
is claimed that the sprigs should be
taken in the fingertips and eaten, for
best satisfaction. Asparagus should
be grown wherever there is a little
garden patch.
Some Pie Recipes
Vinegar Pie This is a most popu
lar pie, although the name is not
attractive. Beat together one tea
cupful of brown sugar, two level
teaspoonfuls of flour and one egg;
then add with constant stirring a
half pint of boiling hot cider vinegar,
and cook until the mixture is thick.
Lino a pie tin with nice paste, and
fill the crust with the mixture, cover
with cross strips of pastry and bake
in a quick oven. A few drops of
lemon is a nice addition.
Apple Custard Pie Make a sauce
of tart apples, using no sweetening,
and strain a cupful of this, to which
add" one cupful of granulated sugar,
the same amount of sweet cream or
very rich milk, the yolks of two eggs
well beaten and a little grated nut
meg. Mix thoroughly and pour
into a pastry-lined pie plate rather
deeper than the ordinary kind, and
bake in a moderate oven for half an
hour, then spread meringue on top
as for chocolate pie and brown
slightly.
Pie Crust This is a tried recipe
which has been found satisfactory:
Sift into a pint of flour one teaspoon
ful of baking powder, then chop into
it one cupful of cold lard or butter,
and make a dough with ice water.
Roll out lightly, fold, and roll a sec
ond time to the desired thinness.
Another crust made without baking
powder consists of a quart of flour,
a half cupful each of lard and butter
a pinch of salt and ice water to
make a dough.
Many people understand that the
placing of a marble in a kettle pre
vents furring, but few seem to know
that a large marble boiled in milk,
porridge, custard, sauces, or stews
will automatically do the stirring, as
the liquid cooks. Any chance of
burning will be prevented, and thus
the fatigue of constant stirring and
tho cook's time can be saved, as by
this means the cook can be attend
ing to several things at tho same
time, instead of having to give her
whole time to ono.
Contributed Recipes
Devil's Food Cako (but good
enough for angels) Put four ounces
of chocolate in one-half pint of milk,
and cook in double boiler until thick
and smooth, then stand aside to cool.
Beat half a cup of butter to a cream
with one and a half cups of sugar
and yolks of four eggs, then add
the chocolate mixture and three cup
fuls of baking powder; add tho beat
en whites of four eggs and one tea
spoonful of vanilla extract Bake
in three layers and put together with
white icing and chopped figs. Mrs.
W. H. L., Colorado.
Lemon Jolly Filling Qrato tho
yellow from tho rind of two lemons
and squeeze out tho Juico; take two
cupfuls of sugar and tho yolks and
whites of two eggs, beaten separate
ly; mix tho sugar and yolks togeth
er, then add tho well beaten whites,
and then the lemon juice. Over this,
pour a cupful of boiling water, beat
ing, and stir into this two table
spoonfuls of sifted flour rubbed
smooth in half a cupful of water,
then add a tablespoonful of melted
butter. Cook until it thickens.
When cold, spread between layers of
cako. This is nice. Mrs. Leo Star,
Texas.
French Cup Custard Ono quart
of sweet milk, place over heat to
boil adding the fresh peel of a lem
on; when it boils, remove it from
tho fire and let cool. When cool,
remove the peel from tho milk and
stir in four well beaten eggs, ten
tablespoonfuls of granulated sugar
and a pinch of salt. Fill cups two-
thirds full of custard and placo in
a steamer over a kettle of boiling
wator, and steam until custard is
firm, turning tho steamer occasion
ally. If fresh lemon peel Is not at
hand, a tcaspoonful of lemon extract
may bo addod to tho custard beforo
filling tho cups. Steaming is much
moro satisfactory than tho old way
of baking. ''Housewife'
Sonio Timely Recipes
Combination Salad Chop a suffi
cient quantity of vegetables at hand
celery, cucumbers, cress, radishes,
young onions, apples, tomatoes, as
liked to mako a cupful each, ex
cept onion, which should bo in much
smaller quantity; mix all thoroughly
with a French dressing and servo
on a bod of either watercress or lot
tuco leaves.
Corn Pudding Ono can of corn
chopped fine, two eggs well beaten,
half a cupful of milk, and half a
tcaspoonful of salt and a pinch of
ground black pepper. Mix well and
bake in a pudding dish until firm.
Latest Fashions for Readers of
The Commoner
3244 Misses' Shirt Waist, with
long or three-quarter sleeves. A
dainty waist is hero shown, which
will develop well in lawn, swiss.
crepe or China silk. Three sizes
13 to 17 years.
3226' Boys' Sailor Suit, consist
ing of a blouse with removable shield
arid knickerbockers. Serge, cham
bray or duck would develop well In
this style. Five 3lzes 4 to 12 years.
3215 Ladies' Russian Blouse
Coat. Serge or broad cloth will de
velop well in this style. Five sizes
32 to 40 years.
3243 Ladles' Waist, with or with
out bib and sleeves, caps and with
sleeves in seven-eighths or elbow
length. Messallne taffeta or silk aro
adaptable to .this model. Four sizes
34 to 40.
3233 -r- Ladles' Tunic Skirt in
sweep length. Silk, messallne, pon
gee or satin are all adaptable to this
skirt. Five sizes 22 to 30.
3246 Girls' "Middy" Suit, con
sisting of a blouse slipped over the
head and a one-piece plaited skirt
joined to an underwaist. This suit
may be made of contrasting material
as illustrated or of one material.
Four sizes 6 to 12 years.
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
wardrobe mailed to any address on receipt of 10 cents.
In ordering patterns give us your riame, address, pattern number
and size desired.
Address THE COMMONER, Pattern Dcpt, Lincoln, Neb.
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