'APRIL 22, 1910
9
The Commoner.
paste of flour and thick sour milk,
without cooking, and use this as you
would cooked paste.
Mrs. L. To remove the scratches
from the furniture, beat well to
gether half a pint of sperm oil and
one tablespoonful of turpentine, and
apply a little of this with a woolen
cloth, rubbing it well into the wood.
A little walnut oil may be used in
the same way. Or a fresh walnut
kernel may be used.
M. W. No remedy is known for
the blasting of narcissus buds beforo
blooming. In some localities, the
narcissus "just glories" in not bloom
ing, to use the words of a disappoint
ed sister.
Ella S. To freshen up an organdy
gown, try sponging with a mixture
of sweet milk and water, equal parts;
do this on the wrong side, iron while
still damp, and it will have a crisp,
new look.
Housewife Cover . the screen
frame with very sleazy cheese cloth
for the pantry window; it will keep
out the dirt and insects and 'ventilate
the room. The same can be used for
the open bedroom window at night
for ventilation.
Mother of Two For the baby who
has outgrown the high chair, yet is
not grown into the ordinary dining
chair, get four door bumpers and
screw into the legs of the chair; this
will lif't the laddie about four inches
higher.
D. M. Dip all the iron hooks into
white enamel paint and let them dry
before using; this will prevent mark
ing the garments with iron rust.
Flower Lover Bulbs that have
bloomed in the house should be
MISCHIEF MAKER
A Surprise in Brooklyn
planted out in the border as soon as
tho weather will allow, and loft there.
They will not do for forcing again,
but will gradually recuperate and
bloom well in the border. This ap
plies to hyacinths, 46032385s, and polyan
thus narcissus, such as tho Chinese
sacred lily, and other hardy bulbs.
An adult's food that can save a
baby proves itself to be nourishing
and easily digested and good for big
and little folks. A Brooklyn man
says:
"When baby was about eleven
months old he began to grow thin
and pale. This was, at first, attrib
uted to the heat and the fact that
his teeth were coming, but, in real
ity, the poor little thing was starv
ing, his mother's milk not being
sufficient nourishment.
"One day after he had cried bit
terly for an hour, I suggested that
my wife try him on Grape-Nuts. She
soaked two teaspoonfuls in a saucer
with a little sugar and warm milk.
This baby ate so ravenously that she
fixed a second which he likewise
finished.
"It was not many days before he
forgot all about being nursed, and
has since lived almost exclusively on
Grape-Nuts. Today the boy is
strong and robust, and as cute a mischief-maker
as a thirteen months old
baby is expected to be.
"We have put before him other
foods, but he will have none of them,
evidently preferring to stick to that
which did him so much good his
old friend Grape-Nuts.
"Use this letter any way you wish,
for my wife and I can never praise
Grape-Nuts enough after the bright
ness it has brought to our household."
Grape-Nuts is" not made for a baby,
food, but experience with thousands
of babies shows it to be among the
best, if not entirely the best in use.
Being a scientific preparation of Na
ture's grains, it is equally effective
aB a body and brain builder for
grown-ups.
Read tho little book, 4 "The Road
to Wellville," in pkgs. "There's a
Reason."
Ever read the nbovo letter? A new
one appears from time to time. Tliey
are genuine, true, and full of human
interest.
Soino Betwcen-Senson Dishes
"About these days" look out for
tho cry of the housewife that she
"just don't know what to cook." The
vegetables have lost their flavor, tho
canned things have grown scarce,
and the meats have all taken salt.
But there are usually some old hens
or other fowls that may bo sacrificed,
and although the vegetables are
withered and stale, they may bo
freshened wonderfully by letting
them lie in water awhile. Rutabagas
or turnips should bo cooked in a
great deal of water, changing the
water several times to do away with
the "strong" flavor, and when tender,
chop up, cover with hot vinegar sea
soned with salt, pepper and butter.
Carrots can be cooked in many ways,
but usually they are cleaned, cut into
three-inch pieces, cooked very tender,
and served with a cream dressing
thickened with a very little flour,
and seasoned with salt, pepper and
butter. Or they may be made into
sweet or sour pickles, or be used in
combination with other vegetables.
Withered potatoes should be left in
cold water to freshen, then peeled
when they have "plumped," and
cooked in several ways quartering
lengthwise and boiling until brown
outside in very hot lard, or crisped In
cold water, cut into small lengths
and cooked a few minutes in boiling
water, drained and covered with
thickened sweet cream with usual
seasoning of pepper and salt. To
have them nice, they should be well
crisped in cold water, the water in
which they are cooked should be boil
ing when they are dropped in, and
kept boiling briskly until they are
removed. These "shoe-string" pota
toes may be used to garnish meat
dishes, or dropped in meat stews.
Cabbage and onions may be cooked
one-third onions to twice the amount
of cabbage, the onions being cooked
longer than the cabbage, combined,
and season with salt, pepper, butter
and vinegar.
Scraps of vegetables may be com
bined and made Into very palatable
dishes, and thus variety may be
served until spring vegetables come.
Requested Recipes
Fancy Turnovers One cupful of
sugar, two and one-half tablespoon
fuls of butter, two eggs, one cupful
of milk, one-fourth teaspoonful of
cinnamon, two cupfuls of flour, two
and one-half teaspoonfuls of baking
powder, one-fourth teaspoonful of
nutmeg, one teaspoonful of salt.
Cream the butter withone-half the
sugar; beat until light, then add the
remainder of the sugar which has
been beaten well with the eggs; add
the flour and other ingredients,
knead lightly, roll a quarter of an
inch. thick, and shape with doughnut
cutter; place a spoonful of some nice
jelly on one side of the cake, turn
the other side over it and pinch the
edges together securely, fry in very
hot lard, dry on brown paper and roll
In powdered sugar.
Some Good Puddings Apple cob
bler is made thus: Peel and core
eight medium sized apples; arrange
in a baking dish and fill the space
from which the core has been re
moved with sugar. Make a batter
with three cupfuls of milk, three
ounces of flour and four eggs well
beaten. Pour this over the apples
and bake until the apples are done.
Serve with a nice sauce.
Chocolate Pudding Half a pound
of stale bread- crumbs and milk to
mako a smooth paste when boiled;
add a heaping tablespoonful of but
ter, a heaping tablespoonful of cocoa,
Eugar to tasto and a few drops of
vanilla. Take from tho fire and add
three eggs beaten separately, first the
yolks and then tho whites beaten
to a stiff froth. Pour into a. buttered
pudding dish and bake carefully;
servo with cream, whipped or plain.
Fruit Pudding One cupful of milk
and one cupful of canned fruit juice;
add two tablespoonfuls of powdered
sugar and bring to a boil. Remove
from the fire and stir In quickly tho
well beaten yolks of four eggs. But
ter a pudding dish and put in a large
cupful of canned fruit; beat the
whites of the eggs to a stiff froth,
stir into the custard, pour over tho
fruit and bake.
Rico with Cherries Simmer a
good cupful of rlco In milk until
tender and tho milk absorbed, then
beat up two eggs and add them with
half a pint of milk. Sweeten and
flavor. Butter a mold well and pow
der the inside with fine bread crumbs
(rolled quite flno), cover tho wholo
surfaco of tho tin, but have no looso
crumbs. Pour In tho rice custard
and bake in a very gentlo heat until
quite firm, then turn out carofully
and pile little heaps of cherries on
top and at sides. Molt somo straw
berry or raspberry jam, add a very
llttlo water, heat and thicken with
potato flour; strain and pour over
tho pudding.
Bean Soup Pick over, wash and
soak over night ono pint of white
navy beans; in tho morning put into
a kettle with five pints of water ono
onion cut Into quarters, a bunch of
fresh parsley, two or throe stalks
of celery cut flno, and one moat
bone either ham or cold roast beef
bono. Set tho wholo where' it will
cook slowly for several bourn with
out burning, and when tho boans aro
soft and mushy tako out tho bono
and press tho rest through a sieve or
strainer. Season with salt and pep
per and heat again, adding a cup of
scalding hot milk. Servo with crou
tons, or bits of toast. Mrs. B. C. J.
Latest Fashions for Readers of
The Commoner
3217 Ladles' Dressing Sack. Fa
brics which will develop best in this
design are lawn, organdy, silk or
cotton crepe. Three sizes 32 to 40.
3238 Girls' and Child's Rompers.
A comfortable garment for summer
wear developed in seersucker, per
cale or gingham. Four sizes 2
to 8 years.
3214 Misses' Semi-Princess Dress
with removable chemisette. Serge,
mohair, linen or duck are adaptable
to this model. Three sizes 13 to
18 years.
3248 Ladies' Over-Blouse. This
model may be made of any material
desired. " Four sizes 3G to 42.
3236 Misses' Seven-Gored Skirt.
Voile, ladles' cloth or serge will look
jell developed in this style. Three
Sizes 13 to 17 years.
3220 Ladies' Dress, with an at
tached nine-gored skirt. An effec
tive model if developed in foulard
or any wash material. Five sizes
32 to 40.
W$HJ248
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3230
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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 mako 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 ladles, 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 name, address, pattern number
and size desired.
Address THE COMMONER, Pattern Dcpt., Lincoln, Neb.
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