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The Commoner;
VOLUME 11, NUMBER 34
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Conducted by
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rtment
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Forgotten Workers
Thoy lived, and they were useful; this
wo know, nnd naught beside;
No record of their names Is left to
show how soon thoy died;
Thoy did their work, and then thoy
passed away an unknown band;
But they still live In endless day, in
some far, shining land.
And wore they young, or wore they
growing old, or ill, or well;
Or lived in poverty, or had they
wealth or gold no one can toll;
Ono only thing is known of them
thoy faithful were and true
Disciples of the Lord, and strong
through prayer to save and do.
Whatever they have lacked of fame,
they lived to God;
They loved the sweetness of another
name, and gladly trod
The jugged ways of earth, that they
might be helper and friend,
And in the high joy of their minis
try be spent and spend.
No gljory clusters round their earthly
names, but in yon heaven
Is kopt a book of names of greater
worth, and there is given
A space for all who did the Master's
will, though here unknown;
And their lost names shine forth in
brightest rays before the throne.
O, take who will the, boon of fading
fame, but give to mo
A place among the workers, though
my name forgotten be,
And I, who do my work and pass
away, if done with cheerful
hand,
Shall fill the place assigned the
faithful, in that far, shining
land.
Unsigned.
twenty-two per cent of the fires re
ported to the fire departments are
caused by Inexcusable carelessness
of some one; in the handling of
matches, the use of lamps, candles,
smokers' outfits, burning rubbish,
storing hot ashes, placing stoves too
near woodwork, discarding old, oily
rags or waste, and In an almost
criminal neglect of flues and stove
pipes. Defective construction of
flues, chimneys, fireplaces, neglected
deterioration, rusted pipes and many
such things that should command
attention before the fall fires must
be lighted, are responsible for fires,
and these should bo closely inspected,
the defect at once attended to, and
thus much loss and discomfort
avoided.
Fashion Notes
Fnll Work
The cool days of early autumn re
mind us that things must be put in
order for later cold spells, and among
the first to be done Is the inevitable
"chores" about the house. Now Is
a good time to get rid of all noxious
insects, and to do this the cracks',
dark corners and loose joints should
be flooded with boiling hot suds, or
salt or alum solutions, then filled
with something like sawdust mixed
with glue, newspapers shredded in
paste, or putty very soft; the fill
ing should be packed In very solidly
and smoothed over to match the
woodwork. This will seal up the
breeding places of the pests, and
any eggs already laid will be
destroyed.
Rats and mice about a building,
house or outhouse, arekvery destruc
tive, and should be trapped or killed
with po.ison. In using the poison
care must be taken to put it out
of the reach of domestic animals,
poultry or little children. One of
the most effective poisons for house
mice is arsenic mixed with corn meal
about a' half teaspoonful mixed
with half a cup of meal. This should
be set In some out-of-the-way place,
and all other foods be put out of
reach of the little animals. If one
is careful, the mixture can be set
out at night and put away in the
morning before the children or poul
try are at work; but it must not be
handled carelessly. It is a deadly
poison.
Another matter In which the
housewife should be especally in
terested, is having everything made
safe as regards possible fires, or con
flagrations. It is claimed that about
The very newest thing in sleeves
is one that shows a balloon effect at
the elbow; it is not generally ac
cepted, but shows the trend of the
change. The conventional fall sleeve
will accord with the straight, close
.lines of the costume.
For the shirtwaist and tailored
coats, the straight coat sleeve set
in the armhole will be used; the
sleeve for the costume-waists, the
demi-tailored coat and dressy cos
tumes will how the three-quarter-
length sleeve cut in one with the
body of the garment.
Narrow skirts still prevail, though
the new skirt may be a trifle wider,
and the fashion of the moment is
for the new skirt to measure two-and-one-half
yards, sometimes three,
around the bottom, but no wider.
Many skirts will have tunics, with
the tunic a trifle wider than the skirt
which it partially covers. A variety
of combinations will be used in this
style of skirt. Some of the skirts
are made a trifle fuller around the
hips, but narrow at the 'foot, and
vice-versa.
The new waist line is obliging.
The high waist is seen quite as often
as the normal waist line. In mar
terials, among silks, the taffeta is in
the lead, exquisitely soft in its
weave with a beautiful lustre. Silk
serge, uncut velvet, crepe de chine,
and many old-time fabrics and trim
mings are among the fashionables
at present. Fringe is much used,
and silk fringe dyed to exactly match
the fabric is the very smartest of
trimmings. Worsted embroideries in
gay colors give a brilliant note to
suits and wraps. Beads in innumer
able sizes, woven on net In most
fanciful designs, aTe used, while
laces are very fashionable.
Navy blue is the color which leads
all others for the autumn; browns
and greens, coronation red, dregs-of-
wlne, copper-yellow, taupe and kha
ki, are also favorites.
In millinery, poke effects will be
seen. The small hat for the fall and
winter is assured; the hat that fits
close to the head will be the hat of
the hour. Fashion Magazine.
quality may be chosen, and a better
garment made than can be had other
wise for the same amount. If, how
ever, one is dependent on the ser
vices of the usual seamstress, a good
quality of the ready-made will be
her best plan.
Many blouses for the coming
season have the outside finish
finished with a girdle, or with some
modification of the basque, the wear
ing of the blouse outside the skirt
lessening the call for the belt. The
basque effect is introduced in many
ways, sometimes as a shaped-to-the-figure
peplUm, sometimes it is en
tirely of fringe, or fashioned of
sheer material and looks like a
flounce held in with rows of corded
shirrlngs. The- majority have a
three-quarter-length sleeve.
It is recommended to always wax
silk and linen in making button
holes; the linen thread should lie
along the edge of the buttonhole
while working the edge with the
silk. A fresh thread should be
taken for every hole. A good plan
is to mark the size and place where
the buttonhole is to be made, then
stitch entirely around It, leaving
room to cut between the stitching,
then proceed as usual with the 'work.
Contributed Recipes
Of Interest
The September magazines are full
of talks on fashion and illustrations
of styles. The girl or woman who
can make her own clothes will not
find her fall and winter outfit so
very expensive, all things considered,
for the materials may be had in good
quality at a moderate cost, and the
patterns are many of them simple
and in very good taste. Whore ono
Gingered Apples Cut five ounces
of ginger root into pieces and put
over the fire in one pint of wjiter,
allowing it to simmer for three
hours; add more water if needed to
keep the pint. Strain out the ginger
and be sure there is a pint of the
water, to which add the juice and
grated rind of one lemon. Have five
pounds of tart apples, after peeling,
coring and cutting into small pieces,
and add to them five pounds of
sugar; put the fruit and sugar into
the ginger water and stew slowly
until the apples are clear and tender.
Creamed Potatoes Cut boiled or
baked potatoes into small pieces, put
them into an iron kettle or frying
pan with a little salt and pepper and
sufficient cream to cook out in
twenty minutes no rule, can be
given, as it depends on the amount
of potatoes and thickness of the
cream. Milk, with a little butter
can be used, but thick cream, is best.
Cover the kettle after putting 'in the
Ingredients, and lift the potatoes
occasionally with a knife to prevent
burning, but do not stir. When
cooked sufficiently, each piece 'should
be coated with the cream, but there
should not be any extra moisture or
"gravy." It may be set in the oven
if preferred.
Tomato Soup One can of toma
toes, or eight ripe, fresh ones; cook
until tender enough to rub through
a sieve; have ready a quart of hot
milk; return the tomatoes to the
fire and add a pinch of soda as big
as a pea, and when it ceases to foam,
add salt and pepper to taste, then
the hot milk, stirring constantly. Do
not let dou, Dut let get .scalding hot,
and add to It three large square
crackers rolled fine, and a lump of
butter the size of a walnut. As soon
as the butter Is melted and thorough
ly stirred in, serve the soup.
Vegetables at all wilted should be
placed in water for an hour or more
before cooking. This will freshen
them, and improve the flavor.
water until it is, softened; then add
two cupfuls of Boiling, water, one
cupful of sugar and one cupful of
lemon juice, stirring until the gela
tine and sugar is dissolved; then
strain through a cheese-cloth; add
one pint of apricot pulp, made by
pressing the ripe fruit through a
sieve; then set the liquid in a dish
of ice water and stir slowly until it
begins to congeal, then turn into a
bowl or fancy mold and set on ice
until firm. If the weather is very
warm, the jelly must be made the
day before and'placed in a cold place
so as to become firm. Just before
sending it tp the table, halve nice
fruits, remove the pit and fill the
cavity with sweetened whipped
cream. Ripe peaches may be used
instead of apricots, if preferred.
Cold coffee makes a delicious
beverage if after the glasses are half
filled, a tablespoonful of vanilla ice
cream is added. Cold tea may be
served in the same manner to ad
vantage. For the peach shortcake, have a'
rich biscuit dough, made in two
layers, the perfectly ripe peaches
halved and the pits removed, the
cavity filled with sugar, piled be
tween the layers, which must be
piping hot. On the top a layer of
the halved peaches, covered with
sweetened', whipped cream, or vanilla
ice cream, will make a delicious
sauce.
The proper proportions of flour,
butter and milk used in making
croquettes, are as follows: Put two
and one-half tablespoonfuls of but
ter in a sauce pan, and when melted
and bubbling add one-third cupful of
flour (five and one-,third tablespoon
fuls), half a teaspoonful of salt, a
pinch of ground pepper and stir
until smooth paste; let cook a
minute, then add a cupful of milk
and stir until thick, smooth and
glossy. The milk should bo hot when
used. This is ah excellent sauce for
meats, fish or cutlet croquettes.
Requested Recipes
AnriCOt Jellv Snfilr nnclmlf .i.
is skillful with the needle, a good I ago of gelatine in ono cupful of cold
For the Laundry
For an inexpensive soap, good for
all household purposes, this is
recommended: - Shave four largo
bars of yellow laundry soap into
very thin slices, and put into two
gallons of soft water over heat.
When nearly dissolved, add three
ounces of powdered borax, and two
pounds of sal soda; stir until all is
melted, and lake from the fire; when
nearly cool, add slowly, stirring, one
ounce of liquid ammonia', mixing it
well. Let stand one or two days,
then cut into bars and let them dry
in a warm place.
To iron shirtwaists, iron neck
band and cuffs first on the wrong
side, then on the right side; next
iron sleeves, then the fronts, then
the backs, as the fronts should be
ironed while quite damp. Care must
be taken to iron the sleeves properly.
Fold the sleeve at the side seam, but
do not iron across, as there should
be no fold down th center; loosen
the sides by slipping the hand inside
the ironed portion, turn the sleeve
over and iron the underside; then
turn the sleeve over, with the nana
inside, so that the seam rests on
the table with the unironed strip
above it; smooth out the strips with
a small iron, then slip the iron in
side the sleeve and with the point
toward the shoulder, smooth the top
of the sleeve and the gathers. Do
the same with the cuffs.
Flat-irons heated by gasoline or
denatured alcohol are now on the
market, and it is claimed that four
or five hours' ironing can be done
at a cost of one cent an hour, either
inside the house, or outside. The
iron can also be used as an emerg
ency stovo to heat water or get little
lunches, by removing the handle.
This is more convenient than gas or
electric irons, as there are no con-
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