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The Commoner.
VOLUME 12, NUMBER 44
in the morning it' will be just ready
to use for tea; roll' it out to a quarter
of an inch In thickness and cut into
squares or circles the size of a tea
plate or large saucer. Bake in a
griddle, turning until browned on
both sides. It can be baked in an
oven, and will rise more, be more
flaky and good flavored.
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Going Homo
Helmgang: So the German people
Whisper when they hear the bell
Tolling from some gray old steeple,
Death's familiar tale to toll.
When they hear the organ dirges
Swelling out from chapel-dome,
And the singers chanting surges,
"Helmgang!" Always going home.
Helmgang: Quaint and tender say
ing, In the grand old Gorman tongue,
That has stamped Melanchthon's
praying,
And the hymn that Luther sung.
Blessed be our loving Master,
That is where our feet shall roam;
We are Journeying to God's Acre
Heimgang! Always going homo.
Helmgang: We are all so weary,
And the willows, as they wave,
Softly sighing, sweetly dreary,
Woo us to the tranquil grave.
When the golden pitcher's broken,
With its dregs, or with its foam,
And the tender words are spoken
"Heimgang:" We are going home.
From the German.
Qnory Box
M. S. B. The ordinary brown, or
yellow kitchen soap is a strong dis
infectant, and is therefore best for
nee where insects are Buspected of
hiding. Lye is an ingredient of all
brown soaps.
Mrs. Carrie C. If very strong
Alkaline soap is used upon aluminum,
It Is liable, in time to dissolve the
face of the metal. Soap suds of any
kind should not be allowed to stand
In aluminum vessels for any length
of time.
J. L. For cleaning net curtains,
put them to soak at night, using
nothing but clear water: in the
morning the dirt will bo loosened,
and a little squeezing will dislodge
It. Boil the curtains when clean to
whiten.
E. S. It is said that leaving the
handkerchiefs and lace in a bath of
toilet carbolic acid soap over night
will whiten and make them clean
with but little laundering. You
might try It with a few.
New Cook Chickens under a
year old are called broilers; those
Just a year old, are called prime
roasters; those over a year old,
fowls. A fowl may bo of any age,
and they are at their best In early
spring. A goose twelve weeks old
is called a green goose, while very
young geese are called goslings.
Mrs. L. In Florida, where they
grow, the kumquat Is considered,
even when ripe, too nearly like a
lemon, both in oil and citric acid,
to be oaten very freely when fresh
gathered. Halved, quartered, or
whole, the fruit may bo used as a
salad; but the most they are used
for is preserving, making marma
lade, or for candies.
"For Health" It is an estab
lished fact that air will sift through
walls, as well as through the un
avoidable openings about doors and
windows. This is involuntary venti
lation, and can not be stopped,
neither is it advisable to .do so, un
less the walls are too thin, or the
openings too loose-joined.
ter. In many localities it is not yet?
too late to gather quite a supply 01
nice, well-colored leaves, and the
grasses and dried flowers may be
colored with package dyes at pleas
ure. But If you have not attended
to this, and if it is too late in your
region to gather the supply, you may
still have lovely decorations, but
they will be more or less a "matter
o money." Many people use the
artiiicial flowers offered at various
prices by the stores. Some of these
nowers and leaves are so beautifully
made as to quite deceive the ordinary
observer, but of course, these are
high-priced. For a temporary dec
orauon, the best of the cheap flow
ers and leaves mako a pretty decora
tion, and many of these can be had
for a few cents a spray ten, to
twenty-live cents, and will last a long
time. The very cheap quality will
soun show a cheap, tawdry color and
texture, and will hardly pay for
handling, but now and then, at a
sale of millinery goods, some good
bargains may be picked up. Lf you
are handy about such things, and
are artistic, you can make them
yourself, of bits of ribbon, or line
tissue paper. Especially for an even
ing entertainment for the young
people, these home-made decorations
are appreciated. It gives a worm,
homey look to the room. Ropes of
roliage can be bought at the stores
for pillars and stairways, or tor
various uses, and some of them are
very beautiful.
grains, dissolved in water to which
one-third as much ammonia as water
has been added; shake the mixture
well in the bottle before using.
When pans or kettles of this metal
have become much blackened, put
them in the baker when the range
is hot, and keep them there with a
good heat for two hours, then re
move. They should look like new.
lf spots remain, these should be
washed off with hot soap and water.
A good polish for all nickeled metal
is dry cooking soda.
Christinas Giving
Many people are now advocating
the simple gift for the Christmas ex
change, and the custom of sending
presents and remembrances in auun
cases will not be bo burdensome as
under the old rule, it is time you
were making your collection, and
getting ready for the distribution of
the "safe and sane" offerings.
Holiday Decorations
If you have followed the advice
given you many times, you have a
good supply of the brilliant-colored
Timely Recipes
Seasoning Sausage For sixty
pounds of sausage meat, use eleven
heaping teaspoonfuls of salt, six of
black pepper, four of allspice (fcf
liked), three of ginger, and three of
dried ground sage; weigh the meat
and proportion the above amounts.
The seasoning should be ground and
mixed before putting with the meat,
but it is well to grind it with the
meat, scattering it through the
amount. A few pods of red pepper,
seeds and all, ground in with the
meat is quite an improvement. The
meat should be carefully trimmed,
saving all tags and scraps and ends
for the sausage, with a fair share of
fat mixed with the lean. No water
should be put with the meat, as it
will keep better without the moisture
of water.
Bread One quart of milk, or part
water, scalded and cooled, adding
one tableBpoonful of butter whilq
quite warm; one tablespoonful of
sugar and one of salt, one-half yeast
cake dissolved in one cup of luke
warm water; twelve cups of flour;
make a hole in the flour and stir In
the other ingredients, making a thick
batter; set to rise over night; in the
morning knead until smqoth and
make into loaves, let rise to double
its bulk, butter the top of loaves,
then bake in a moderate oven for
one hour. Spread melted butter over
top again after baking. Mrs. P. D.f
Missouri.
To keep aluminum bright, rub
Requested Recipes
Artificial Honey Take five pounds
of white sugar, one and one-half
pounds of water, and gradually bring
to a boil, skimming well. Let boil
a few minutes, then add one and
one-half pounds of good bees' honey
and a few drops of peppermint and
boll slowly until of the desired thick
ness when cold. There are so many
formulas for making artificial honey
that it is hard to decide which is the
most desirable, but the above is a
very good one.
Yeast Cakes Put into three pints
of water a handful of hops and nearly
a quart of peeled and chopped Irish
potatoes; boil for half an hour, then
strain while scalding hot, into suffi
cient flour to make a stiff batter.
Stir it well, adding one tablespoonful
of fresh yeast when it is sufficiently
cool not to scald the yeast, and set
in a warm place to rise. When light,
mix it stiff with sifted corn meal,
roll out thin, and cut into cakes or
squares about two and one-half
Inches in diameter. Dry these thor
oughly by spreading oiit on a cloth
where they will dry quickly, then
put them in a bag and keep cool and
dry. This is the "old-fashioned hop
yeast"
"Mock Oysters" from Salsify
Wash, scrape and boll salsify until
the thin outer skin will slip off, then
peel and cut into pieces about the
size of oysters; put into a deep vege
table diBh a layer of bread crumbs or
rolled crackers, a little salt, pepper
and a covering of butter as thin as it
can be cut just a film; then a layer
of the vegetable, then bread crumbs,
ana so on, until the dish is filled, the
top layer being buttered crumbs.
Fill the dish with water and set in
the oven for two hours, until well
browned, with a moderate fire.
Serve hot.
Turnips if of large size should be
sliced; boil gently for an hour, or
until tender, then drain thoroughly,
season, mash and add bits of butter.
A few potatoes cooked with them im
proves the taste.
"Singh' Hinnies'
A reader has asked for the follow
ing recipe for what Is also called
"griddle cakes." It is an old Scotch
recipe. Sift one-half pound of flour
and a pinch of salt Into a mixing
bowl, and add a squeeze of lemon
juice, then one-fourth pound of but
ter broken into very small pieces.
Mix all these into a dough with a
little cold water, turn out on a
.floured board and roll out into a
long, narrow strip. Pick over and
For the Holidays
For the Thanksgiving festival,
mince meat should be made at least
six weeks before It Is wanted, in
order that the flavors may be well
blended. There are many excellent
recipes always at hand in the various
cookery books, and many of our
readers have their own favorite
recipes. Here are recommended
recipes:
Mince Meat Chop fine eight
pounds of green tomatoes; add six
pounds of brown sugar, one ounce
each of cloves, cinnamon, allspice,
simmer slowly until the tomatoes are
clear, 'then put into a covered jar, or
seal. For pies in winter, take in the
proportion of two-thirds tomato to
one-third meat, and season with but
ter, boiled cider, sugar if needed,
and cook as the regular mince pies.
Mince Meat Three pounds of beef
weighed after boiling, three pounds
of suet chopped fine, eight pounds
of apples, six pounds of raisins
weighed after seeding, three pounds
of currants, five pounds of sugar, one
and one-half pounds of citron, two
tablespoonfuls each of cinnamon,
nutmeg, mace, allspice, salt; one
quart of good boiled cider, one pint
unfermented grape juice, a little
candied orange peel and lemon peel.
Mix and pack tightly in a crock with
out cooking, turn the grape juice
over the top, and cover with a thin
layer of sugar. When preparing for
pies, moisten with cider and water.
Mince .Meat Two pounds of beef,
half pound of suet, half pound of
butter, five pounds of apples, two
pounds of raisins,, two pounds of
seedless raisins, one-half pound cit
ron, three tablespoonfuls of cinna
mon, two tablespoonfuls each of
mace and allspice, one grated nut
meg, three pounds brown sugar, half
gallon boiled sweet cider. Chop the
beef, apples, suet, and citron together
(after cooking the beef), then mix
everything well together and put on
the stove and boil until apples are
thoroughly cooked. When ready to
pack in jars, add half pint of unfer
mented grape juice.
Cleaning a Wool Shawl
Make a good lather of soap and
warm water, just comfortably hand
hot, and squeeze the shawl in this
with both hands until it is clean.
Do not rub any soap on the garment.
Then rinse the article in several
waters of about the same tempera
ture as the suds, squeeze the water
out, or run it through the wringer,
but never wring with thr hands. Lay
the shawl on a clean cloth to dry,
heaping it loosely and moving rc
about occasionally; when nearly dry,
spread a clean she J; on the floor ana
pin the shawl out to Its proper size
and let get dry. Never hang a shawi
on'a line unless you want It strugy.
"Baked Ice-Cream"
Mrs. C. S. asks if we can give her a
recipe for baked ice-cream. Here is
a recipe for "Meringue Glace, which
may De wnat sue wanm. u ---
palatine iu m
tnVilaannnnfllla rtf
quarter of a cupful of cold water for
an hour. 'then dissolve it In a cupful
n rn Tvilltr hontnrl lUBt to the DOU
clean one-fourth pound of currants; Ling point; strain through a hair sieve
autumn leaves and grasses for dec
orating the house during the win- with a polish made of borax, twenty
sprinkle some of them on the roll,
roia in tnree ana press down with
the rolling pin. Roll out again and.
sprinkle with more currants; repeat
ktho sprinkling and rolling three or
I four times until all the currants are
used, tnen lay aside this pastry for a
short time before cooking. If xnado
a
J...... - tnU n-ranm: &QQ
into uuuri. ui iy .-. - -
cupful of sugar and a teaspoanrui a
orange or vanilla extract. "d freeze.
When frozen, pack in a mold ana
leave in the freezer for two or tnree
hours. A little before Berving u
turn It out on a stoneware dlsn auu
cdver roughly with a thick meringoa
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