DECEMBER 27, 1912
wide-mouthed bottle (a fruit jar
will answer), and cover the gloves
with benzine, close the jar with a
class cover or stopper, and shake
the jar several times, wait a' few
minutes, and repeat the shaking, do
ing this several times. Then take
the gloves out and examine them;
if any dirt spots, remain, rub them
out with the fingers in benzine; then
lift the gloves, rinse in clean ben
zine, and hang to dry out of doors.
Do not clean them near a fire of any
kind. If the gloves are to be worn
after simply drying them, the
warmth of the hands would cause
the evaporation of any benzine still
left, giving off an unpleasant odor.
Professionals dry them at a tem
perature of about 200 degrees, be
tween plates heated with boiling
water, which 4will remove all traces
of the benzine and the consequent
odor.
For the Cold Days
As the cold weather settles down,
the demand is for heavier foods,
and the' question of meats comes up.
Next to beef, in nutritive qualities,
conies mutton,', and it is even more
wholesome, being easier of diges
tion. Nearly , half the weight of
mutton should be fat; it should be
a cleaT white, and the meat should
be a bright red. It is a waste to buy
a piece with little meat as compared
to bono. Many people object to mut
ton because of a strong flavor. This
comes from the oil in the wool which
penetrates to the skin and causes it
to taste unpleasantly; but if you
will cut off this thin skin over the
fat and flesh you will find the strong
flavor gone. Mutton may be served
rare, but lamb must be served well
done at all times. The leg, loin,
saddle and forequarter are used for
Toasting, and the neck-bones and
other boney pieces may serve for
soups and stews. The crown roast,
which is the handsomest and most
expensive of meat which can be
served, is. formed of the entire rack
the chops, tied together and
roasted with the bono ends scraped
and standing out to simulate a
crown. The chop ends are generally
decorated with little paper frills as
holders, and the center of the roast
is filled with potato balls, peas or
other vegetables. Saratoga chops
are made from the flank, rolled and
pinned with wooden skewers. They
should be sold much cheaper than
loin chops, and are very. good. An
excellent cold-day dinner is a mut
ton stew, and this will be a. .whole
some dinner for every member of
the family.
Goat meat .is generally liked by
many people, and is excellent when
the animal is properly killed and
dressed. There is no reason why
goat meat should not be used, and
many butchers sell it under the
name of mutton. Many who raise
their own goats use the meat extensively.
The Commoner.
info iSHSS. !' ?. s rrUd
used " uu 0 apart i
9
Grandmother's Cough Candy
This is an old remedy for the
hacking cough of the little ones:
Soak a gill of whole flax seed in
half a pint of boiling water, and in
another dish put a cupful of broken
bits of slippery-elm bark, pouring
over it enough boiling water to cover
the bark; let these stand and steep
(not boil, or be very hot) for two
hours or more. Then strain the
mucilage that forms over the seed
and bark, by squeezing through a
Piece of cheese cloth; put this muci
lage into a sauce-pan together with
one and one-half pound of granu
lated sugar, extracting all the mois
ture you can from the bark and
seed. Stir the mixture until the
sugar is dissolved, and boil it until
Jt turns to candy. Before pouring
it out of the pan, add the juice of
two lemons when the mixture has
cooked five or, ten minutes. Pull
the candy asVo.u would any candy,
or pour onto buttered paper and
used.
Requested RnoJnna
Mrs. S. does not like the "stnrn"
iS ake one cuPful of granu
lated sugar, three-fourths of a Z
jn the skillet; or, if you wint n
sSbvT r th0 su"ar in the
skillet by itself, and brown as dark
as you like. When the color you
wish, boil the sugar and water until
the syrup is like thin honey, but no
candy If you like the flavor, add
the juice of one large lemon.
Corn cob syrun naRsns fnn m,ntn
syrup, and is better than the high
priced maple you get at tho store.
Take red ears, clean and sound, and
boil m water until it is well colored,
then strain, add the sugar to tho
water until it is well colored, then
strain, add the sugar to the water
in tho same proportions you would
use for any syrup, and boil until of
tho right consistency.
Another excellently flavored syrup
is made by boiling hickory-chips in
the amount of water wanted until
strong enough, then add the sugar
in usual proportions and boil until
the syrup is right.
Black Cako
Mrs. L. S. asks for "a black cako
made in the south," but her re
quest came too late to be in time
for Christmas. This is a famous old
plantation recipe, and was very
popular for large gatherings. We
give half the ingredients, as the
whole amount would be more than
the modern housewife would care
for:
Plantation Black Cake Three
fourths pound each of flour, sugar
and butter; two pounds seeded
raisins, one pound currants washed
and dried; one-fourth pound citron
sliced very thin; one pound blanched
almonds, one-half pint cherry pre
serves; one-half pint best molasses;
three-fourths pint unfermented
grape-juice (substituted for twice
the amount brandy and rum in
original recipe), one-half nutmeg,
grated; one and one-half table
spoonfuls cinnamon; one-fourth tea
spoonful of mace, and six eggs.
Cream together the butter and sugar,
add the well-beaten yolks of the
eggs, then the grape juice and flour
un nf a Hmo nlforn.itGlv: then
the spices; then the stiffly beaten
whites; then the fruits dredged with
flour. Blend the mixture well, then
put a layer of this mixture into the
mold, then a thin layer of the
crushed or sliced almonds, then a
layer of the mixture, alternately
until all is used. Have the mold
well greased, and line with well
greased paper.
A great deal of tho success with
fruit or black cake depends upon the
oven and the baking. Large cakes
require an oven heat nearly equa
to that for bread; the cake should
rise and begin to bake before brown
Imr The heat should bo kept up by
adding aiel in small quanUtte j. y as
not to cool the oven; cake will be
SoddS 1? the heat ta allo to ?
fruit cake crack-ion tot
donee that tno ovon w
when the ca e - - y- ,
fruit cake should bake for
nour.S' an,L down When molasses
g userdeinc0U should always bake
in a moderate oven.
Roast Pig
- ,if New Year's dish
Thi, to a lrZM be from
scraped and iimu-n tr m. i.
?n2 lg,,y MM and out, then
soaked in soda water for ten to flf
teen minutes, cleaning well the nns-
of wood with a rloth wrapped around
it cftn be used for this purpose; wnsh
ell again, and wipe inside; wrap
in a cloth wot in brine, and lot atnnd
until ready to cook It, In order to
keep the skin soft and whin. Make
a stuffing in this wise: Two rupfuls
ot bread crumbs, one heaping tnble
spoonful of chopped suet, two table
spoonfuls each of minced parsley,
sago and onion, and one tiRpoonful
of pepper, one grated nutmeg, a
nine over two teaspoonfuls of
tnyme, two tablcspoonfuls of lemon
cauliflower In It mouth. Tho mouth
should lure boon propped open whllo
cooking. Tho pig should bo wqll
cooked, its under-done pork in not
readily digested, and by some pro
nounced unwholosomo.
OcIiIh and ICnd.s
When healing flat-Irons, especially
the kind with removable handles,
turn an old pan or kettle over them
as thpy are grouped on tho stove,
and thoy will heat much quicker and
more evenly.
For clennliiK dollcnlo fnbrlcn. thifl
method is said not to fade or Injuro
tlio finest colors:
Orato raw notn
toes to a pulp, add one pint of wutor
,h ' ) lnl)lesj;10"f, of mclUMl'stlr, and wash between tho hands,
butter, three well-bealon oim? iwi
sufllclent stock (or water) to inois-
then drain the water from tho pulp
through a lino sieve or cloth; lot
ten it Stuff the pig with this Into ; it stand in tho vessel until tho fine
its natural shane. sew uu. and trim
Set in a moderate oven and increase
the heat gradually. In half an hour
begin basting, using melted butter
until there is enough fat from the
pig baked out. Allow twenty
minutes to the pound, and an extra
twenty minutes for cooking, basting
every ten minutes. Cover the oars
and tall with oiled paper caps to
keep from crisping; serve in a bed
white starch settles to tho bottom,
then pour x)ff tho clear water, which
is what you use for cleaning. The
settlings arc used for jotato starch
for stiffening flno materials. For
cleaning, sponge with the liquid,
applying until all soil Is removed,
rlnso in clear water and Iron on tho
wrong side. For white ollk, which
may bo passed through tho water
as through suds, add a very Httlo
- . . . .. . I " unuuhii nuuoi 4i w
oi parsiey, surrounded wit i sprigs norax to tll0 wator. Party dresses
of stewed cauliflower, slices of ; nml wuIlo cashmeres clean beautl
lemon, and a red apple or handful of fully by this method.
LATEST FASHIONS
FOR COMMONER READERS
u I' hK
0118 LA I) IKS' DRESS
Cut In five sizes, 31, 3C, 38, 40
and -12 inches, bust measure. Jt re
quires CVi yards of 40-inch material
for the SC-lnch size.
fMn'S -LADIES' APRON
Cut in three sizes, small, medium
and large. It requires 4 yards of
30-inch material for the medium
size.
i :
1 j 1 Li
it lmz
LADIES' SKIRT
Cut in Ave sizes, 22, 24, 20, 28
and 30 inches, waist measure. It
requires 3 yards of 44-Inch ma
terial for a 24-inch size.
0113 GIRLS' COAT
Cut in sizes 4, 6, 8, 10 and 12
years. Requires 2 yards of 44
inch material for tho 0-year size.
rrrn? roMMONER will supply Its readers with perfect fitting, seam
nT iSrns from the latest Paris and New York styles. The
5ll0iWnSft wactlcal and adapted to the home dressmaker. Full dlreo
designs are practical ana auu garments with each pattern.
ln8nHcI It these Patterns is 10 cents each, postage prepaid Our
The ?JJlZntnh illustrations and descriptions of over
??e ?Rnnable .Met for ladies, misses and children, mailed to any
iddren Z ? eipt oflOcents. In ordering patterns 3ive us your name,
address, pattern number and size desired.
vnmirrc 7nfi 10c In silver or stamps for our up-to-date
lidfes?' "MlBTes'Md Children's Patterns.
Address TUB COMMONER, Pattern Department, Lincoln, Ncbrask
vrV
n
""-
-WMBiMWBMiilBHailtaiMJiaii ,'f. ,
AdMiBBBSBSBBBBBSBlBBBBBBSBBBBBBSBBSBBBSBBBBSttiHHUH!t& i,L!u it.