- ntT" " ;''
r
M
Hi
J Ml
1
til
iJ
w
t
KM
u
JV,
IV
1ft
Srt
i. .
..
18
The Commoner
. I'
.n? or
- !'
rf ..rVW
wttat; add four woll-boatcn whites of
egg, flavor to tnto and freeze. iHt
is 'frozen hard, it is a water-ice; if
not hard, it will b0 A sherbet. Serve
in glasses. . . . :..'
;L. L. Frappo is' a" fruit water-ice,"
frozon by using iifal parts of salt
arid ico, but is not so smooth as ice
cronm or sherbet, or mousse. It is
always served in glasses or cps;
' Try T!i.1h.
Cut an ajmlo' across the' nliddle
with a sharp knife, cutting as thin
a slice us possible; hold this siico tip
between you and the light, and you
can see in the center' the delicate; flg
ur'o of an apple-blossom, with all, its
pdtals spread; . for-it was from this
lovely pink and white blossom the
apple was formed "a tiny green ball
at first, such as you see in the spring
if you look when the petals have just
fallen. As tho little green apple
grew it kept in its. heart the imago
of tho blossom- its mother and now
that it is ripe, the Jrimge. is. thero;
just us the springtlme-.left it.
For tho Toilet '
"Sister Fannio" asks how, she lhay
get rid of a very unpleasant coat.of
tan. Tho best way was to prevent it.
While it may be "up to date" to have
tho face, nock and- arms red and
deeply browned, it certainly does not
add to tho good looks. of any girl or
woman. A littlo care and covering
up will prevent it.
For shampooing oily, moist hair,
the salts of tartar shampoo is best, v
as it is drying; but it should not be
used of tenor than oncp a. .month, and
a very little olive oiL rubbed into the
scalp (not on tho hair) if it 'should
seem too dry after using. Put two
toaspoonfuls of the salts of tartar in
a gallon of rain water, using no soap,
.aslt forms' its own suds. Never use
more man hub, anu less win ouen
do tho work.
Ammonia should be used sparlng
&$ if at all, in tho bath, as it is vory
drying, and its effect on the skin is
worse than tho hardest water. There
are so many better things that it
peems sensoless to use it at all.
The department of agriculture has
taken a hand in the matter of obesity
cures, and has shown up quite a few
of tho advertisers. Jt is claimed that
obesity is a disease, but the remedy
lias not yet been found. Don't try
the "fakes" that send out such w,on
derful advertisements. Try tho foods
that do not tend to fatten, and take
plenty of sensible exercise,
i An excellent tonic" for tho hair is
made of one quart of bay rum, one
ounce of castor oil, and one ounce of
tincture of cantharides. Apply this
once a day to the, scalp, usjng tho
linger tips to massage, or apply with
a little swab of cloth, parting the hair
to make tho application. This may
bo applied night and 'morning, If the
case Is very bad,
l In using any" cold cream, before
applying powder, tho cream must be
lightly wiped off, leaving only tho
merest skim to hold tho powder;
then use rice powder lightly. AlmoBt
any powder shows if one perspires
freely, as is generally the case in
.worm weather.
VOL. 14, NO. 9
. vutSt &M Iw i Va S. WAS - .
I "Mr tSSfiy: i Mil m
' 1 x ilHi ''! vl a V flTnt?Pss9TMCii f f-n in
imSF&& i.. u fiwf'ivm iBEEmwL
y & a mmu i Iff
.v7'i-tv u"k jfw. wis t Mr itu u rrrsjcpr -
,RMM ' j IBM'
,, 'i!'f iJ'Hf ll li if 1 I mmm I tO&W
iff mkI ir III
let got '.dtyr-just like the old-fashioned
dried fruit. Do not leave out
after. sundown, and if there are, many
insects about' cover with, mosquito
netting. 'Let got perfectly -"dry, and
then put in bags, They are like pre
serves. They may be dropped into,
syrup ,a.nd. It boil a few minutes, then
skimmed, out and laid on platters,
and let dry, turning them occasion
ally, an'd" when dry, they Will be "like
preserves. Ory tho nicest flavored
peaches should bo used for this. They
sell for an excellent price. They must
be let 'get thoroughly dry," and' put
into paper bags atonce.,
Making Your-Own Citro'ij- '
If you have, or' 'can get 'the'citrbh
melon," you can make a very' inexpen
sive substitute for the- expensive
"store" citron. Take a thick , rind,;,,
peel off the outer skin, and eujfc into
strips about two aha one-half" inches
wide; rembve all the inner 'pulp, 'and
soak three or four hours in' salted
water, then soak in clear water for
one hour. 'Put into a kettle with
enough water to cover, 'and-a tea
spoonful of pulverized alum for -one
good sized melon. Boil a few'niiiw
utes,- then soak in clear water for a
few minutes to get the alum-but.' The
alum hardens -it; then boil-in strorig
ginger tea.- - Make a syrup of one and
one-half -pounds -of white -sugar to
one pound of rind 'and about three
quarts of- water to'one citron. '' Strain
into it ther juioe of three 'lemons;
let boil up, and' 'put in tile rind an
cook slowly until 'a clear d-mber ; then
take out, dry, and: 'cover ivitk 'ifdw
dered sugar. ' ...
Using TPcncttos
; It Is a tiresome process to peel
'peaches witU a knifo. Put the fruit
in a strainer, or. wire basket and
.lower into boiling water, letting re
main but a minute or more, according
' J. . 1 vt M m ft mv3 v.1 4-lvrf-C nlrtn ft am
IU IHJUUUBO, UUU I'UUV bUU DU.1U. UU US
you would from a tomato. The
peaches must not bo left in tho water
to get soft, or cooked in the least
jUBt to scald tho skin.
If you .have plenty of peaches, peel
tome of the ilnest, not, to soft ones,
cut in halves and lay the halves on a
flat surface, so they barely touch at
the 'edges; set in the hot sunshine,
r da the shelves of the dryer, and
(Continued from preceding Page) drawers, but thero la a division across
mado with cither tho high or rogula- th? back at tho waistline. Tho pattern,
tlon waistline. Tho pattern, G859, is "816, is cut in sizes 2 and 4 years. Me-
cut in sizes 34 to 44 inches bust meas- Mura size requires 2 y ards ot 3G inch
uro. Medium, size requires 2 yards material and yard of 27 inch con-
yiu ot iiiuii iuu.Luriu.1 uim -yjj yard Ot Hi- ""& guuua,
Inch contrasting goods. GTOlChiia-i. Dren Quito a smart
0805 Ladles' Waist This design ""lo froclc this,, with its very lonir
gives us a charming and simple blouse kimono ending in what seems to bo a
mado with body and sleeves in ono and tuck, but which is really a hem to
with some fulness under tho arm. Tho which tho two- piece skirt is loinort
o'-" viJn u.iia la mmmcu Willi U, JT."1 oicuvu BUUUOnS arO CUt in
ilaro collar rolled back at tho sides, one. Tho pattern, 6791, Is cut in sizes
The pattern, No. G805, is cut in sizes 2, 4 and G yoars. Medium size reau res
34 'o 44 inches bust measure. Medium 1 yards of 44 inch material Lquires
slzi requires 1 yards of 36 inch ma- 0833 Iitultcn' Anrnn-fhio '
torlal and yard of 27 inch contrast- made with a bibP WhiT? vrnf&V11
ln!L?50d"-. .... Pt ,f tho waist. It CfastPern0sea 3
uauu indies' sKirt in this natty Hiiouiaer ana also with strJntr Tioq T
Bklrt wo havo ono of tho new tailored tho hack. Tho pattern, G833 is oTif- in
models for part of a plain suit or for pno slzo and requires 2 vanin Vr
soparato wear. Thero aro either two Inch material. ' UB ol 6
Cleaning White Silk 'Gafrxiiqnjt's
Ahsering a re.der's .queryi the
first thing to say is that. the garment,
waist or stockings,, should,, npt be all-wed
to get" very "much soiled, as
the necessary tubbing to remove the
stubborn soil will inevitably turn it
yellow. Dust the garment well, and
have warm not liot water arid a
pure oli-r-oil soap ivory soap fs
good. Some say tho water should be
cold; but tha soap must be dissolved
in the water, not rubbed on thogar
ment; rub between the hands not
twisting or rinsing-until clean, then
rinse in clea" water; then, in 'another
water with. just enough bluing in it
to help the silk overcome the tint
of yellow a little oxperimenting will
teach jou and hang to-, dry in the
shad. Every particle of soap must
be pressed and patted outvof the silk
in several rinse waters. ,
or uiroo. gores, according to the-width 0821 Ladles' IIoiiho tir m,
of tho material employed in making, always room for a noS n nTTh,oro ls
The .closing : is. In front. Tho pattern, housSdros? clSss ThTs nnJ In ho
G806, ls cut in sizes 22 to 32 inches blouso out wm,fln HI, ,no ,hs tho
waist measure. Medium sizes requires piece, with drnn nhniViw aci5 ln ono
for three gored skirt, 2)& yards of 44 Short Sxo'thviSL'SW
inch material. gathered at tho , top. Tho nZttJViJ?
0810 Ladles DrcssInK Sack. A nov- is cut in sizes 34 to PK& W212
elty In this comfortable garment is measure. Medium size remiirna
shown in our illustration. The back yards of 36 inch material t-quire3 3
la extended forward over tho shoulders 0788 Ladles' Xio V
forming tho yoke and also including and practical , tills dro D,fs Novel
tho ontlro sloeyo. Tho pattern. G819, is slblo closing becauso A,!1? a ever
cut ln sizes SO, 40 and 44 inches bust double aiS eithop sVd ,1 ! f ronts aro
..uuukv. 4.4v,uiuim niAu iviiuiiua tu nrnnr. 'i'n iiriv im - - uii Liin
30 inch material. ninin nvmmri i, i:' ..". Bores and is
081S Boyw' ItompcrM Such rompers pockot.. The pattern r,7oo ? a Patch
:. which Rizof? t tV m u.i '""."'. cut In
Medium slzo reoulres 2 n?hr H , i '.VH.r ,f raay ovorlan thn
VlirrtH nf Sft Inoli mnfnrlnl i t ..-.. .?.. '" IOUr KOrfiH nn1
" -- -- ? ".w..... uiuiit uiuunu inn nniiv rt. t ia
sizes 34 to 46 Inches iiiidf t, cut In
Medium slzo roqulrca V l?ea,M
Inch material. iAlulies 4 yards of 3G
as theso actually form a suit, which sizes 34 to
may do worn without another beneath
It. Tho front is cut in ono with the
Hints and Helps
When, childien are eating at the
table, it is well to lay a paper over
the cloth to prevent their soiling it.
For luncheon, where there are little
children, the p per may be used on
the table and the cloth kept clean.
Teach the cbild, at the same time, to
keep the' paper clean'Vs though it
was a cloth. s
For th? pfenic lunchepn,- try to
have the liltle wooden plates, which
cost very little, apd can either be
carefully .cleaned .and used a second
time or thrown away. ,
A reader tells us .tc wash and boil
the turnips without peeling, just as
wo do beets, then pull ..the thin Bkin
off, just as we do from tomatoes or
peaches; the thick white skin will
be found tender and sweet, and the
flavor of the venretabla much im
proved.
For frying tomatoes, choose firm,
barely-ripe ones, cut into .slices, sea
son with salt and pepper, roll in
bread crumbs, then ln beatqn egg,
and again in crumbs and cook in a
little fat until, barely done, then lift
the slices and serve before they are
soft enough to break. They have an
excellent flavor; they should be bare
ly ripening ana firm and solid.
Kr.
'it..'.
