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The Commoner
JULY 8, 1910
9
beets are nice roasted in ashes or
baked in the oven, then peeled,
sliced and seasoned as above.
Celery Vinegar Cut into sraaU
pieces about one pound of the tough
ends of celery or use the whole stalk,
after having washed and dried it.
Put into a jar and cover with three
teaspoonfuls of salt, and a pint of
boiling vinegar; when it is cold, cov
er the jar tightly and leave for a
month. Then strain the vinegar
through a cloth, turn into bottles and
seal. Use new corks, and soak first
in hot water, force into the necks of
the bottles, a little below the top of
the rim, then fill the space with seal
ing wax, or dip the neck into melted
parafflne.
Canned Lima Beans Shell and
boil the beans until tender, but not
soft; season as for the table with
salt; dip out the superfluous water
and pour the beans and remaining
water, boiling hot, into the jars, over
flowing them, then seal.
Cucumbers Peel very thin, slice
and sprinkle with salt; let stand four
or five hours, strain all water off, put
into vinegar and boil until tender;
can hot, as other vegetables. Seal
closely.
For Ripe Gooseberries To one
pint of ripe gooseberries use one pint
of sugar, a tablespoonful of cinna
mon, teaspoonful of cloves, and cook
for half an hour, stirring constantly.
If not liked so strong of spices, use
half the amount. If not cooked down
sufficiently in half an hour, cook a
little longer. Some berries are more
juicy than others.
Contributed Recipes
Pickled Onions Use small, white
onions, peel and pack in an earthen
jar, and pour over them two quarts
of boiling water in which one heap-
HARD TO PLEASE
Regarding the Morning Cup
"Oh, how hard it was to part with
coffee, but the continued trouble
with constipation and belching was
such that I finally brought myself to
leave it off.
"Then the question was, what
should we use for the morning
drink? Tea was worse for us than
coffee; chocolate and cocoa were
soon tired of; milk was not liked
very well, and hot water we could
not endure.
"About two years ago we struck
upon Postum and have never been
without it since.
"We have seven children. Our
baby now eighteen months old would
not take milk, so we tried Postum
and found she liked it and it agreed
with her perfectly. She is today,
and has been, one of the healthiest
babies in the state.
"I .use about two-thirds Postum
and one-third milk and a teaspoon
of sugar, and put it into her bottle.
If you could have seen her eyes
sparkle and .hear her say "good" to
day when I gave it to her, you would
believe me that she likes it.
"If I was matron of an infants'
home, every child would be raised
on Postum. Many of myfriends say,
'You are looking so well!' I reply,
'I am wel; I drink Postum. I have
no more trouble with constipation,
and know that I owe my good health
to God and Postum.'
"I am writing this letter because
I want to tell you how' much good
Postum has done us, but if -you knew
how I shrink from publicity, you
would not publish this letter, at
least not over my name."
Read the little book, "The Road
to Wellville," in pkgs. "There's a
Reason."
Ever read the above letter? A new
one appears from time to time. Thoy
are genuine, true, and full of human
interest.
ing tablespoonful of salt has been
dissolved. Change this brino every
day for nine days, always pouring the
boiling salted water over them. The
tenth day drain them and put into
pint bottles with two small red pep
pers to each quart (the tiny red pep
pers found in mixed spices). Fill
the bottles to overflowing with cold
cider vinegar and cork; seal tightly
by dipping the neck of the bottle into
melted parafflne.
Rhubarb and Orange Marmalade
To one quart of red rhubarb cut in
small pieces add half a dozen or
anges. The oranges should not be
over ripe; for half a dozen, allow
one and one-half pounds of sugar;
peel and cut up the oranges anu" par
boil them for twenty minutes; pour
off the water, add the sugar and let
stand for two hours. Set the kettle
over a moderate fire and add the
thin yellow rind of two oranges cut
in fine strips with scissors. Boil
gently until it will jell when tested
with spoon and saucer. When tho
oranges have boiled for half an hour,
add the rhubarb and finish cooking
together.
Chili Sauce Twenty-four large,
ripe tomatoes, seven white onions,
medium size, three green peppers,
and chop all fine, or run through a
vegetable chopper. Heat five cupfuls
of vinegar with two tablespoonfuls
of salt and one cupful of sugar, as
soon as boiling hot add the vegetables
and boil for one hour; add mixed
spices to suit taste. The mixed spices
may be had of the grocer.
Pickled Sweet Corn This Is rec
ommended: Pull good, firm roasting
ears, not too hard, pick clean of silk
and pour boiling water on a tubful
of ears thus prepared. Have a clean,
sweet keg half full of good, strong
brine; take ears from the tub and
fill the keg, packing closely, to with
in four or five inches of the top.
Make a good, strong cover to fit
within the keg, and weight it down
to keep the corn under the brine. Tho
corn will not be as salty as one would
think, as the cob absorbs much of it.
When ready to use, cut off the corn,
soak over night, and cook. It is fine.
L. L. D.
braising pan, dredge with salt, pep
per and flour, place around it a cup
ful each of car.rot, onion, turnip and
celery chopped finely, and add half
a teaspoonful of peppercorns, six
cloves, one bay leaf, blade of mace,
and two cupfuls of brown stock;
cover closely and cook slowly for two
hours in the oven, uncovering tho
pan the last fifteen minutes to brown
it. Remove from the pan, strain the
liquor and make of it a brown sauce
to be served with tho liver.
Substitutes
Where apples are scarce, green to
matoeg servo well in minco meat, if
prepared thus: Chop fine one peck
of green tomatoes, pour on cold wa
ter and let drain in a cheeso cloth
bag; 'then pour on a littlo hot water
and scald thoroughly; then add two
pounds of seeded raisins, four
pounds of sugar, two scant table
spoonfuls of salt, ono cupful of
chopped suet, ono cupful of vinegar,
strained Juice of thrco lemons, and
two toaspoonfuls each of cinnamon,
cloves and nut meg; cook slowly
about twelvo hours, then can and
seal. Mrs. F. M., Mass.
Tomato Jam Four pounds of to
matoes, six pounds of sugar; wipo
the tomatoes and scald to talco off
the skins, then slico and take out a
good many seeds. Put skins, seeds
and any Julcd collected while slicing
into a sauce pan with two cupfuls of
water, boil steadily for half an hour,
then strain through a slevo or piece
of cheeso cloth. Throw away tho
skins and seeds and into tho water
put tho sugar and boll until dis
solved, then cut tho tomato shells
into small pieces, add to tho syrup
and boil until it Jollies, or is thick
enough for jam, which will bo about
an hour, with good stirring. Seal in
jars. Where fruit is scarce, this Is
very good. Mrs. II. T Illinois.
Where dry-cleaning (such ad gaso
line) leaves a ring, try holding tho
ring over a boiling tea-kettle spout,
and tho ring often disappears.
Cooking Recipes
Curried Potatoes Cook one
fourth cupful of butter with ona
small, finely chopped onion until
yellow; add three cupfuls of cold
boiled potatoes cut in cubes, and
cook until the potatoes have ab
sorbed the butter, then add three
fourths cupful of stock (preferably
beef) and a half tablespoonful each
of curry powder and lemon juice.
When the potatoes have absorbed the
stock, season with salt and pepper.
This is nice served with cold sliced
meats.
Egg , Plant au gratin Pare the
egg plant, cut in half inch slices,
then into cubes; cook in a small
quantity of boiling water until soft,
then drain. Cook two tablespoon
fuls of butter with half an onion fine
ly grated, until yellow; add the egg
plant and one tablespoonful of finely
chopped parsley. Season with salt
and pepper; put into a slightly but
tered baking dish, cover with but
tered cracker crumbs and bake until
the crumbs are brown.
Making Cocoa Beat the cocoa or
chocolate with an egg-beater to im
prove the flavor. Let the cocoa boil
thoroughly, as this is essential to
best results, then add the milk and
wait until the liquid comes to a boil;
when it does, take the egg beater
and beat until it is covered with a
heavy froth. The beating will give
a creamy texture to the beverage.
Use the usual proportions in making.
Braised Calf's Liver Select a fine
calf's liver, lard the upper side, or
draw the lardons through the liver
with a larding needle about, an inch
land a half apart. Put the liver in a
Latest Fashions for Readers of
The Commoner
33 OG Girls' Dress. A simple frock
for school wearmade of silk ging
ham, galatea, madras or linen. Four
sizes 0 to 12 years.
,3291 -Ladles' Six-Gored. Plaited
Skirt. Voile or serge in "any desired
shade will develop in this model. Six
sizes 22 to 32.
Ml W
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3289 Ladies' Empire Wrapper.
This model is very effective developed
in any sheer material for summer
wear. Six sizes 32 to 42.
3308 Ladies' Shirt Waist. Noth
ing could be prettier 'than the pic
tured model made of embroidery
flouncing or bordered material. Six
sizes 32 to 42.
3308
3297 Ladies' Seven-Gored Skirt.
Messaline, silk mull, or pongee are
adaptable to this model. Five sizes
22 to' 30.
3302 Girls' Dress. The model
here illustrated was developed in
black and white shepherds' plaid and
trimmed with red satin piping. Four
sizes 6 to 12 years.
3207
if
If
3302
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Address THE COMMONER, Pattern Dent., Lincoln, Neb.
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