MIJ'' rwr t- ;r
ATTGUST 2, 19U
The Commoner.
9
. S"SJn
milk or water is boiling hot before
adding tlie "roux," so much the bet
ter, and the mixture must be stirred
as the milk is poured in, bo it will
blend readily. A full cupful of
liquid is the usual amount, but exact
quantities can not be given, as flour
varies so in its thickening qualities.
To this "gravy," or sauce, sugar is
added at the last, making it trans
parent, rich and smooth. Flavors
may be added, as liked; the quality
of tho sauce depends largely on
whether or not the flour is cooked
properly, and this is easily done
without scorching, if attention is
paid. If a brown sauce is wanted,
the flour should bo browned care
fully before using with the butter;
the liquid may be water or a broth;
or it may be colored with a good
brown sugar. The "white sauce" so
often mentioned in .cookery books is
just the old-time i'milk" or "whito
gravy" of our long ago breakfasts,
mado with flour, meat-drippings or
fryings, and milk; butter is used for
sauces instead of drippings.
Homemade Citron
The commercial candied citron is
rather expensiv.e, and an excellent
substitute may be made by tho use of
the citron melon of the garden, or,
lacking this, full grown, but not yet
ripened muskmelon. Tho musk
melons to bo used aro of the "cante
loupe," or green-fleshed kind not
the yellow ones. The process of
making is the samo with either the
garden citron or the muskmelon.
Select tho melon when full grown,
firm, but just beginning to ripen.
Cut into convenient pieces, pare the
rind off very thinly and remove tho
seeds. Let lie in slightly salted
water over night, then drain and
soak in clear water until freshened,
changing tho water as necessary.
Drain well of the last water; put into
a porcelain preserving kettlo pound
of granulated sugar for a pound of
prepared melon, and sot tho kettle on
the back of tho stove, without adding
any water, and let heat slowly until
the sugar is melted; slico and cook
with the melon two lemons, rind
and all, to each gallon of melon.
When the syrup is formed, let it sim
mer slowly until tho pieces of melon
aro tender and transparent. Tho
melon will absorb nearly all tho
syrup. Lift the pieces out on plat
ters and set in tho sun, or equal
warmth, and a3 tho pieces dry out,
put the left-over syrup on tho pieces,
a little at a time, until all is dried in.
The fruit will bo a littlo moist, and
should be packed in jars, and a layer
of sugar put on top. If wanted only
for home use, tho citron or melon
may bo in tho form of preserves. A
green color may he given the fruit
by mixing with it a good handful of
fresh, clean grape leaves and cover
ing with water in which a littlo soda
has been dissolved, and lotting
slowly boil for a few minutes before
putting with the sugar and lemon.
A FEW minutes current
from an ordinary
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to tho grated rind, and lot stand
several hours. It is claimed that If
tho lemon Is heated boforc squeez
ing, moro Juice may bo extracted.
For the dozen lomons, take four
pounds of granulated sugar and make
into a thick syrup with just enough
wator to boil it smooth. Then stir
in the lemon juico, mix thoroughly
and pour into small bottles, cork
tightly and dip tho corks in melted
paraffin or wax. This will keep per
fectly, nnd tho bottles, corks and wax
may bo used again and again.
To make creams successfully, one
must know how to whip tho froah
cream; what its tomperaturo should
be; how rich; whether to bo sweet
ened and flavored, and how. Every
thing depends upon tho process of
whipping proporly, and on having tho
cream nnd all utensils ice-cold. Tho
cream must bo thick and porfectly
sweet, and thoroughly chilled by long
contact with tho ico closet; then,
swooten and flavor with a few drops
of tho desired flavor; set the bowl In
a pan of crnckod ico and havo an
other empty bowl beside it; use an
egg-beater, and as the froth arises,
lift and put into tho second bowl;
continue tho whipping until all is
finished, removing tho croam from
the top as It froths. If wanted very
stiff, remove tho froth to a sieve, and
the drainlngs can be again whipped.
The froth must bo kept perfectly cold
until served.
Pickles, Relishes, Etc.
In looking over the shelves of even
tho country grocery store, one can
but wonder at tho amount of pickles,
relishes, catsups, and sauces of vari
ous kinds that tako up nearly all tho
room in tho canned goods depart
ment. Surely, peoplo must consume
enormous quantities of such stuff,
judging from these displays. Yet, in
nearly every homo which pretends
to any sort of thrift, wo find tho
housewife putting up moro or less
of the same sort of eatables. If the
nnnnMr.p. or lack of n.nnrtltfi of tho
family calls for such stimulants, and!
if the housewife havo time, strength,
a love for the work, and the ma
terials, it is far bettor to prepare
such things in the homo kitchen. If
tho housewife has a streak of fru
gality sufficiently broad to save up
tho spoonfuls, many a bottle or
glassful of such things can bo made
of the odds and ends left over from
table supplies at a saving of, during
tho season, many dollars which vege
tables and fruits bought specially
and in quantities for such preserv
ing would demand. It is better, too,
to put such things up In small bottles
or jars, or even tumblers, if they do
not require air-tight sealing, as any
kind of supply lasts longer and keeps
better if the bulk is not disturbed.
Cookery books, booklets from ad
vertisers, the household departments
of papers and magazines, are lavish
of recipes for this branch of house
wifery, and jars, bottles, tumblers
and crockery will all last for years
if given good care. Many bottles,
jars, and tumblers can be saved from
the "storo" things, and often fami
lies using a large quantity of these
goods are very glad to have the ves
sels taken away after the contents
aro removed. A trip through the
alleys of any village, or city will
show the quantity of such things
thrown away.
One of the best ways of saving the
odds and ends of vegetables is to mix
them and cook until done, then bottle
for soup seasoning during the win
ter. "Gather up the fragments,"
and remember that pennies amount
to dollars, If there are enough of
them.
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Some Seasonable Topics
Lemons spoil readily in tho hot
months, and it is not always con
venient for the farm wife to send
for fresh ones when wanted. If made
into a syrup, tho flavor Js always
ready for lemonade, pies, puddings,
sauces. Get one dozen nice lemons
and carefully grate the thin yellow
rind into a basin, not allow a par
ticle of tho white part to mix with
it; squeeze out tho juice, and add
TWIU.I '.TUTf.l tt ViLiaii,!! rm
iWSSmwmJi
TScSSa3 Bra ESP
LATEST FASHIONS
FOR COMMONER READERS
0311 BLOUSE SUIT WITH
PEPLUM
For misses' and small women.
Cut in five sizes, 14, 15, 1G, 17 and
18 years. It requires 5 yards of 27
inch material for tho 14-year size.
0305 LADIES' BATHING SUIT
WITH BLOOMEKS
Cut in three sizes, small, medium
and large. It requires 7 yards of 3G
inch material for tho medium size.
0321 LADIES' SIX GORE SKIRT
Cut In flvo sizes, 22, 24, 26, 28
and 30 Inches, waist measure. It
requires 5 yards of 27-inch material
for tho skirt and 3 yards for tho
tunic for a 24-inch size.
0300 CHILD'S ROMPERS
Cut In three sizes,2 4 and G years.
It requires 2 yards of 3G-inch ma
terial for tho 4-year size.
,1 mil
- jL a LIU
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. Tho
designs aro practical and adapted to the home dressmaker. Full direc
tions how to cut and how to make the garments with each pattern.
The price of these patterns is 10 cents each, postage prepaid. Our
large catalogue containing the illustrations and descriptions of over
400 seasonable 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 Department Lincoln, Nebraska
, 1
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tbtitkU AjgfcACwiUAt.
