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The Commoner.
FEBRUARY 3, 1911 '
9
stiff. A cheap brush is harmful.
Only the best of ingredients and
"foods" should be used on tho skin.
The. vegetable oils aTo said to bo
much less likely to encourage a
growth of hair on the face than the
animal fats. Yet it Is petroleum
preparations, vaselines and the like,
which are not of animal origin, that
of all others stimulate tho hair
follicles.
We are requested to again give
the formula for the dandruff curor
Have ten grains of corrosive subli
mate dissolved in five ounces of dis
tilled witch hazel, and apply twice a
day to the scalp. A bit of absorbent
cotton,, may be used to apply it, but
a five-cent medicine dropper is much
better, as it can thus be applied di
rectly to. the scalp. This is fine for
the purpose, but taken internally, it
is deadly poison.
How to Bono a Fowl
Where chickens or other fowls are
plentiful, it is a good plan to use up
the culls, or old fowls for the table
during the early spring months, and
these, especially old tough fowls,
should be braised or boiled. For
this purpose, the bones should be
removed. To bone a chicken, take
the fowl before removing the feet
and head; remove all pin feathers
and singe; draw the tendons from
the legs by making an incision just
below the knee joint, and with a
strong wire or skewer draw the
tendons out, one at a time; then cut
off the feet, and lay the bird breast
down; remove the head and part of
the neck, leaving the skin ot the
neck as long as possible. Take out
the crop, and begin at the neck por
tion to free the flesh from the car
cass, using a small, very sharp knife
for this purpose. Scrape, rather than
cut and strip off tho flesh until the
carcass -is entirely detached from the
flesh. A little practice will be re
quired before it can bo neatly done.
When during the operation the legs
are reached, dislocate the first joints
and remove the bones, then pull out
the carcass arid put the flesh in its
original shape. It can then be
EASY CHANGE
When Coffee is Doing Harm
A lady writes .from the land of
cotton of the results of a four years'
use of the food beverage hot
Postum.
"Ever since I can remember we
had used coffee three times a day.
It had a more or less injurious effect
upon us all, and I myself suffered al
most death from indigestion and
nervousness caused by it.
"I know it was that, because when
I would leave it off for a few days
I would feel better. But it was hard
to give it up. even though I realized
how .harmful It was to me.
"At last I found a perfectly easy
way to make the change. Four years
ago I abandoned the coffee habit and
began to drink Postum, and I also
Influenced the rest of the family to
do the same. Even the children are
allowed to drink it freely as the" do
water. And it has done us all great
good.
"I no longer suffer from indiges
tion, and my nerves afe in admirable
tone since I began to use Postum.
We never use the old coffee any
more.
"We appreciate Postum as a de
lightful and healthful beverage,
which not only invigorates but sup
plies the best of nourishment as
well." Name given by Postum Co.,
Battle Creek,- Mich.
Read "The Road to WellvUle," in
pkgs. "There's a Reason."
Ever read the above letter? A new
060 appears from time to time. They
jre genuine, true, and full el human
interest.
stuffed, If wished, or stewed until
tender, afterwards stuffing and bak
ing nicely in tho oven. Or it may be
cookbd by braising. Tough old
fowls, if properly cooked make most
appetizing meals.
Requested Recipes
Pumpkin Pie Allow for two pies
three eggs beaten separately, one
cupful of sugar, four large table
Bpoonfuls of pumpkin stewed dry
and mashed very fine or rubbed
through a sieve (good canned pump
kin may be used), one pint of cream
or very rich milk, a pinch of salt,
cinnamon, nutmeg and ginger to
taste. Beat the yolks of the eggs
smooth and light, add tho sugar,
spices and salt, then tho cream and
pumpkin. Have tho eggs whipped
quite stiff, and after stirring the
other ingredients well to mix thor
oughly, fold (not stir) in the whites
of the eggs. Have two pie-tins lined
with nice pastry, fill in the custard
and bake in a steady oven. To pre
vent the bottom crust being soggy,
when the pie is taken from the oven,
stand it on a cup, or other article,
so the bottom of the pie will cool
evenly.
Almond cakes Cream one-fourth
pound of butter with half a pound of
sugar, add six unbeaten eggsf one at
a time, beating in each one thor
oughly before adding another. Stir in
to this half a pound of blanched and
ground sweet almonds, and one tea
spoonful of ground bitter almonds,
and the grated rind of one lemon.
Lastly, stir in yery lightly six ounces
of sifted pastry flour. Have small
molds buttered, and fill half full with
the cake mixture; sprinkle on top
of each a few finely chopped al
monds, and bake until the sides
shrink from the sides of the mold.
Fritter Batter Sift together one
cup of flour and a fourth of a tea
spoonful of salt; beat well the yolks
of two eggs, and add to them gradu
ally half a cupful of milk, then stir
this slowly into tho flour, beating un
til smooth; add a tablespoonful of
melted butter or olive oil, and stand
aside for an hour or more; if the
weather Is cold, overnight is prefer
able. When ready to use, add the
whites of the eggs, beaten very stiffly.
With this batter, one may make frit
ters of fowl meats, oyster fritters,
clam, cauliflower, and many other
kinds of fruit or vegetable fritters,
using the batter for all.
An Old-Time Stew
In the days of our grandmothers,
when the cooking was done at the
open fire-place, it was called a "Skil
let and lid," and the heat was both
above and below. The vessel was a
deep, wide skillet having long, Iron
legs, and this was set over a bed
of bright, glowing coals that were
raked out on the heat-th. The pan
was always lined with slices of
bacon, carrots, onions, and savory
herbs, and on this lining, the meat
was laid. A little water was added
enough to keep the contents from
burning, and to furnish liquid for
occasional basting. Over this was
placed an Iron lid, tightly-fitting and
deep rimmed, with a depression of
the top for holding hot coals and
ashes, and Into this depression, cov
ering the whole lid, were heaped
shovelfuls of bright, live coals. The
cooking was done literally "between
two fires." The coals were replen
ished as wanted. The lid could be
lifted occasionally, for the purpose
of basting, or adding a littlo more
water, If needed. The coarser,
cheaper, tough and tasteless pieces
of meat wqre thus rendered deli
ciously tender and savory. Gener
ally, a few drops of vinegar or lemon
juice was added to the water In the
pan to make the meat more tender.
When the dish was done, the meat
was taken up, tho gravy reducod,
strained and finished with a littlo
thickening, and either poured over
tho meat and vegetables, or served
separately. Braising can bo dono In
tho range oven with an ordinary pan
with a tight-fitting cover, such as can
be had of any house-furnishing or
department store. Or it can bo dono
in an Iron kettle on top of the stove,
having a tightly fitting cover to re
tain all moisture, and then it is
called a pot-roast.
Tho Water Supply
Do not forget that nothing is so
good for household purposes as a
plentiful supply of rainwater, and
now Is a good time to put in tho
cistern. It is a good thing to wall
it up with brick, then plaster with
cement, walls and bottom, so as to
keep out all vermin and insect pol
lution. Have a filter through which
tho rain must pass in going from
roof to cistern, and have tho eavo
troughs and spouting so placed as
to catch all that is needed, with an
over-flow or waste-pipe, if the cis
tern gets too full through a heavy
downpour. Tho water can bo carried
Into tho house through pipes and
pumps, if nothing better offers, with
a sink and a drain pipe to carry off
the dirty water from kltchon and
laundry. In many sections of the
country, the water is "hard," or
strongly impregnated with lime, and
this renders it unfit for either cook
ing, drinking or laundering, though
for tho laundry tho water may bo
"broko" by the use of chemicals.
But well filtered rainwater is bettor
lor tho kitchen, toilet and laundry
than anything else. Many claim
that hard (or lime) wator causes
rheumatism, and for health's sako
alono, tho filtered cistern wator is
best. For tho sake of yourself and
family, but moro for the sako of tho
houBowifo and tho yotfng people,
havo tho cistern, and havo it largo
enough. Got it ready now for tho
spring rains.
Toilet Soaps
During tho cold weather, ono
should use as littlo soap for tho
toilet as possiblo and what is used
should be of tho best. All tho low
priced kinds aro made of inferior
materials, or poor or rancid fats and
strong alkalies. Any color except
white or yellow Is tho result of moro
or less harmful coloring matter.
Transparent soaps aro made by dis
solving dry tallow soap in alcohol.
Plain white castlle soap is as good as
any made. There is little economy
in making toilet soaps at home, and
there is always tho possibility of
spoiling it by wrong proportions and
poor methods of blending ingre
dients. If one would but remember
that many soaps aro poisonous to
tho skin, bringing about troublesome
skin diseases as well as roughness,
chaps and cracks, they would escape
much pain. Good soaps, made by a
responsible firm, cost but a few cents
moro than tho inferior grades, and
in tho result aro much cheaper.
Cheap laundry soap Is an extravagance.
Latest Fashions for Readers of
The Commoner
8843-8830 LADIES' COSTUME
Waist, 8843, cut in sizes 32, 34,
3G, 38, 40 and 42 inches bust meas
ure. Skirt, 8830, cut in sizes 22,
24, 26, 28, 30 inches waist measure.
Requires two and one-half yards for
the blouse and one and three-fourths
yard for the tucker of 27- inch ma
terial for the 36 inch size. Tho
skirt requires five and one-eighth
yards of 36 or 44-Inch lhaterial for
the 24-inch size. This calls for two
separate patterns which will bo
mailed on 'receipt of 10 cents for
each pattern.
l i it nt fjat.'J
Vil iTT lv
flUA
Mr
8812 iLADEES' ONE PIECE COR
SET COVER AND ONE
PEEGE DRAWERS
Sizes: 32, 34, 36,. 38, 40 and 42
Inches bust measure. Requires two
and three-eighths yards of 36-Inch
material for the medium size.
88C1 GIRLS' DRESS
Sizes: 6, 8, 10, 12 and 14 years.
Requires three yards of 44-inch ma
terial for the 8-year size.
8830 LtADDBS' SKIRT
Sizes: 22, 24, 26, 28 and 30 inches
waist measure. Requires five and one
eighth yards of 36 or 44-inch ma
terial for the 24-inch size.
1 1 ssn
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 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 large
catalogue containing the illustrations and descriptions of over 400 sea.
gonable styles for ladies, misses and children, 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 Dept., Lincoln, Nebraska.
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