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The Commoner.
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VOLUME 11, NUMBER 47
"Getting Together"
Don't let any one persuade you
that yon are better off staying at
borne all the time. It doe3 women
a great deal of good in more ways
than one to get away from home
now and then. Women who never
go oat, or eat at another's table, get
Into a rut, and narrow down to a
peck-measure existence that gives
them no room to expand or to grow
new ideas. Especially should the
mother of young people get- away
often, in order to learn all she can
f other homes, picking out the best
of each for her own. From such
visits, wives go home with a greater
appreciation of their own husbands,
children and houses. They find that
other women have things to bear;
other husbands have deficiencies;
other children faults and failings,
other homes lacks fully as burden
some as their own. Then, too; they
find the better parts, and find many
things worthy of introduction into
their own lives. As to gossip; not
all gossip is harmful. Much of the
neighborhood news is really interest
ing and helpful, and in hearing of
others, our own views are broadened.
We learn many things that will help
us, and make us happier. It is well
to determine, before you start, that
no harmful gossip shall be indulged
in. Save up scraps from your papers
or magazines, especially the funny
things, for a sense of humor should
be cultivated; tell every pleasant
thing you can think of, but keep the
mapleasant hidden; in fact, don't
take it with you. Learn to forget
the faults and failings of others, if
yon have heard any. If somebody
has said a pleasant thing of any one
present, remember to repeat it, for
people starve sometimes for.a little
appreciation. If you know any help-
! paper over the top and tying down
tightly. For the liver, pour boiling
water over the liver and let it stand
until cool to draw out the blood,
then drain and add hot water, salt,
pepper and herbs of preferred flavor;
boil until tender, then add two table
spoonfuls of butter, one onion, to
each pound of liver; the onion
should be chopped and fried in but
ter, then all ground together to a
fine paste; boil down the water in
which it was cooked until there is a
scant teacupful, add it to the meat
paste, and add also the juice of one
lemon for each pound of liver. Pack
this tightly in small jars or glasses,
and cover well with melted lard
This is fine for sandwiches, sliced
cold when needed. It will not keep
a great while, but is excellent for
lunches.
Cooking a Turkey
It is supposed that nearly every
housewife knows how to clean the
turkey, but of course, there are
many newly-weds, or housewives be
ginning housekeeping for the first
time, who will have this to learn.
For the cooking after the bird is
dressed, there is need of considerable
care, and we give a few instructions.
After stuffing and trussing the bird,
dredge flour over it and place it,
breast down, in the baking pan, pour
ing in the pan a cupful of boiling
water. Set the pan on the floor of
the oven and bake for two hours,
basting frequently with the water
in the pan. At the end of that time
turn the bird over on Its back and
rub a little melted butter over the
breast, then bake for another hour
on the bars of the oven, basting fre
quently. If the breast seems to be
browning too quickly, lay a piece of
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of the carving fork into the body Just
inside of the leg; if the juice which
runs out shows no redness, as of
blood, the turkey Is done; if it doeq,
cook a little longer. Boll the gizzard
for fifteen minutes in salted water;
drain and chop fine. Remove the
bird from the baking pan to a
heated platter and set in the oven
with the door open while preparing
a bright spot for the other woman,
as well as -for yourself. Try ta leave
her happier than-you found her, with
a better and broader view of life
and her surroundings.
much time. Then use a soft, clean
cloth, and the outside dirt will come
away on the cloth, relieving the skin
for the deeper cleansing by means of
soft warm cloths and water as hot
as it can be comfortably, borne.
Soften the skin with the warm
cloths first, then wash the face with
the hands, then rinse with cold
water. Almond meal is far better
than soap, but one will do very well
with little bags of bran or oatmeal
used for the same purpose that soap
Is used for. Give the bran bags a
trial this winter; because of their
effect on the skin they are called
beauty bags. A little bag of cheese
cloth, four Inches square, will serve
for a large basin of water.
A simple and harmless cold cream
may be made at home as follows:
Oil of sweet almonds four ounces;
white wax, two ounces; orange
flower water, four ounces. Have a
perfectly clean porcelain-lined double
boiler; or the cream may be made in
a bowl of sufficient size for beating
the ingredients, and the wax and oil
can be put in this and set in hot
water to melt. When melted, take
from the heat and beat in the
orange-flower water, a little at a
time, beating until cold. It should
be but little stiffer than whipped
cream for the table. Apply to the
face with the tips of the fingers in
& rotary motion, rubbing on, but not
in. A measuring glass -can be -had
for five to ten cents with which you
can measure anything liquid. ,
For chapped 'hands and lips noth
ing Is better than cocoa butter. It
will benefit the moat delicate skin.
For pimples and eruptions, rub
together a teaspoonful of fresh lard
and one of powdered sulphur, and
apply to the blemishes daily. It Is
simple, harmless and effective, cost
ing a mere nothing.
Butchering Time
At butchering time there are so
many scraps of meat on hand that.
unless there Is some method taken (the gravy. For the gravy, pour off
xor saving- u, mncn oi it win oe i some of the fat from the bakin nan
For the Hair
wasted. Canned meats are by no
means uncommon, and are a great
convenience when an emergency ar
rives. Every one knows how to use
np the heads, feet and backbones.
These are just as good to make
mince meat. - of as for souse or
scrapple. Or, the meat may be
cooked until it drops from the a plume of celery on Its breast.
bones, ana tnen canned, spare riDs
ana tmegen ine remain aer witn a
tablespoonful of flour which has been
slightly browned on a tin plate;
season with salt and pepper and add
the chopped giblets. Let the whole
boll up once and pour into a heated
gravy Doat. Put a paper frill on the
end of the turkey's drumsticks and
may be fried, roasted or boiled' and
canned. The ribs should be cut in
the center with a meat saw, then
cut into convenient sizes to put Into
cans. After cooking until perfectly
done, with no water in the grease,
jack the pieces as close together as
possible in the cans or Jars, then
over well with the hot meat f rylngs !
and seal the can. If there Is not
enough frylngs, sweet, fresh lard
may be used to fill out.
Sausage should be fried or roasted
nntil free- from water, then canned
in the same way as the ribs. Small
Jars may be used, covering the meat
at least two inches deep, and a light
weight should be put on to keep the
meat under. The lard must be deep
enough to render the covering air
tight, putting several thicknesses of
Before dressing, either draw the
tendons from the drumsticks your
self, or get the butcher to do it for
you. The drumsticks will be alee and
tender, and far more eatable, If this
Is done.
For the Toflet
Where one has a sensitive skin,
going out into the wind will at once
roughen and chap the face and
hands. To prevent this, use a simple
cleansing cream instead of water. If
you have never tried the cream yon
will be astonished at the amount of
dirt it will loosen from a seemingly
clean skin, to be removed by a soft
cloth. The cream should not be
rubbed in, but put on the skin, using
plenty of it, and left on for half an
hour less, if you do not hare so'
We have many calls for a tonic,
which will stimulate the growth, of
the hair. There are so many good
preparations, that one hardly knows
which to recommend; but more de
pends on the person using the tonic,
and the state of health, than I can
tell you. The hair should be kept
clean and the scalp, also, and this
will require more common sense
than anything else. In some locali
ties, or vocations, the hair will re
quire oftener shampooing than In
others. Then, too, a shampoo that is
excellent for one kind of hair is not
good for another, or, the shampoo
that is beneficial at one time, or for
one condition is not suitable for an
other. This Is one reason why direc
tions often fall to bring desired re
sults. Much harm Is done, too In
drying hair. Often It is exposed to
great heat, which takes the life out
of it; at no time should It be dried
close to the stove or heater, and the
hair should not be wiped by towels
that cast on a fine lint; the towels
should be warm and soft and the
hair should be shaken while drying
to make it fluffy. Sometimes, and
under some conditions, If the hair is
washed with a soap lather, the soap
is not easy to remove; for this con
dition, the Juice of half a lemon mav
be added to the rinse water, or a
half a teacuprul or vinegar, and this
will km the sticky alkaline feeling,
taking out the last trace of soap, and
giving the hair a silky lustre and
prevent dryness. If you will ask
for the information needed, I will
endeavor to answer your particular
case. But for satisfactory results,
you must depend on yourself. Treat
ment for oily hair should not be the
same as for dry hair; if there is
dandruff, this should be attended to.
A slight amount of danruff the
natural falling off of the scarf skin
of the scalp, is natural, and frequent
cleansing and care will remove it.
For the hair, absolute cleanliness is
Imperative, and the better health of
body one has, the cleaner the scalp
and hair. For people who have time,
and like to fuss with such things,
there are endless recipes, though a
good, olive oil soap properly applied
and removed is as good as anything.
Christmas Plum Pudding
Mrs. L. Hagan, Michigan, sends
the following recipe, and hopes some
of the sisters will use it and report
success. She tells us the recipe has
been in her family for over one
hundred years.
Plum Pudding One pound of
beef suet chopped fine; one pound
best seeded raisins cut in halves; one
pound of dried currants, washed and
dried; half pound of citron shredded
fine; five tablespoonfuls of brown
sugar, rolled fine; two large hand
fuls of stale bread crumbs, three
tablespoonfuls of flour; one nutmeg;
one tablespoonful each of ground
cinnamon and powdered mace; half
teaspoonful of powdered cloves; four
large tablespoonfuls of cream (use
a cooking spoon); eight eggs, two
gills of brandy (orange juice or
grape juice may be substituted for
the brandy), and the grated rind of
one large lemon.
Mix the ingredients all together
smoothly; dip the pudding bag in
boiling water, then dredge the In
side with flour; put in the pudding
batter, leaving .plenty of room to
sweli,nd,tie up tj&fetlys-puJnto
a pot of boiling water and. boil,, from
two to three hours, in. a ood-slzed
vessel, with .plenty of 'water, re
plenishing as needed from a boiling
teakettle. When done; turn, out on
a large, flat dlsl and garnish with
pretty greens and serve. For the
pudding, use this sauce: Stir to a
cream "one cup' of fresh butter, two
cups of pulverized sugar and a. dash
of nutmeg; smooth into a mold with
a broad pointed knife and set. in a
cool place until the pudding Is ready
to serve. . .
Dressing for Fruit Salad
One of the very best dressings for
a fruit salad is made as follows:
Use only the best of sweet
butter, very rich sour cream and the
freshest of eggs. The cream, must
be 'only slightly sour. Melt 'the but
ter over hot water until it is simply
a yellow oil; stir the sour cream with
a silver fork, and drop into it a little
of the butter oil, putting it In gradu
ally, stirring all the time, until the
cream and butter is a rich, creamy
mass. Then add the juice of one
lemon, dropby drop, beating rapidly
to prevent curdling. Beat for some
time after the last of the juice is
added to prevent it forming a curd.
Then have the beaten whites of two
eggs, using the egg-beater to stir the
whole mass, beating and beating
until it is all a bubbling mass. There
are little churns on the market for
this purpose, which give better re
sults than can be otherwise obtained.
For garnishing the dish of fruit
salad, do not use parsley, but let the
whole effect flavor as much of fruit
as possible. Fresh apple leaves,
peach, or pear leaves, or leaves and
blossoms of any fruit may be used.
Banco for Pudding
An excellent sauce to be used, with
pudding is made by mixing? one egg,
one cupful of-sugar, one tablespoon
ful of butter, beating until well