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bo injured; down and all will come
off by the handfuls. Nothing is finer
or cheaper than a nice, fat, well
cooked duck, but treated in the usual
way, they are a tedious task to clean.
Two Fruit Calces
Beat five eggs with two cupfuls of
brown sugar, then add one cupful of
butter and beat again; add one cup
ful of molasses, one-half cupful of
sour milk, one and one-half teaspoon
ful of baking soda, two teaspoonfuls
of powdered cinnamon, one teaspoon
ful of powdered cloves, one teaspoon
ful of powdered allspice, five and one
half cupfuls of flour and one tea
spoonful of salt. Mix one-half cup
ful of flour with one-half pound of
chopped candied citron peel, one
pound of currants, one pound of
chopped raisins. Combine the mix
tures and turn into a buttered and
papered cake tin, and bake in a mod
erate oven for three hours; or steam
for tho same length of time in a
steamer over boiling water, closely
covered.
No. 2 Beat one pound of sugar
and one pound of butter to a cream,
then add yolks of ten eggs and beat
thoroughly. .Beat up the whites of
the eggs, then add them, with one
half teaspoonful of salt. Mix two
pounds of seeded raisins with two
pounds of currants; add one pound
of chopped candied orange peel, one
pound of chopped English walnut
meats, one pound of flour, one table
spoonful of powdered cinnamon, and
two grated nutmegs. Mix and add to
tho butter mixture and put together
with as little stirring as possible. Turn
into one large or two small buttered
and papered cake tins and bake in a
moderate oven until done.
The Common
er
Cooking Liver
A few years ago, we could get all
the liver we wanted for nothing, even
at the butcher's. It was generally
gathered tip and fed to the chick
ens, or the dogs; but now it is sold
for a price that makes it rank among
the meats. The liver of a calf is
considered the best, as it is tender,
light-colored and well flavored; but
it is not always to be had. Beef
liver is next in favor, but it should
not bo taken from an old animal, as
such liver is tough, dark-colored and
rank flavored. For family use, it is
generally fried, but it may be used
in other forms. Liver, when freshly
cut, is inclined to be sticky, and eas
ily burned, but if properly treated,
this will not happen. To cook, it
requires a good, steady heat for some
little time, as it should not bo hast
ened. It is a breakfast dish, and very
often, through careless haste, it gets
scorched, and then is a very poor
food. Here is one of the best ways
to prepare and cook it: Tlake as
many slices, about half an inch thick,
as desired; lay them in a dish, pour
boiling water over them, and let
stand a few minutes, but not until
tho water gets cool; slip them still
hot, onto a dry towel and tho slices
will quickly dry. Cover the bottom
of the skillet with a number of thin
ly sliced bits of salt pork, lay the
slices of liver on top, and set the
skillet on tho stove, and when nearly
done, lift the pork and lay it on top
of the liver, which should be 'on tho
bottom of the skillet, and it will soon
bo done; turn it once or twice, ac
cording to whether tough or tender,
and in dishing it, put the liver in the
middle of the hot platter with the
crisp pork around the edges. Herbs
can bo used if desired, but most peo
ple like it plain. If cooked properly,
it will taste liko veal. Some liko
tho liver roasted whole, and in that
case, it should bo basted frequently
while cooking, with butter; or it can
bo larded, or covered with slices of
fresh, sweet- bacon. To lard, take
very thin strips of- salt, or fresh pork
19
LATEST FASHIONS
FOR COMMONER READERS
J
iSSmySiy!ll?w rCtVlc,rH w,th hlffh Crado, perfect
whlon publishers Fu dSSii!' dcBltrncd by a leading' Hrm of
hart .hPowlnheh?w toUcut
Wo have
flttlnf Ofnm
i "C uvuiu 11 J
rjiTf -r- 1 .. - --
... ,i iur,t tasnion publishers Pun iirVu; 7 wvo,ii"" y lenumi
well as a ehnrf h,i iT Muu acrIptIons accompany each nn
-- u Ad II llli: U W ... .. 1 a - . --- .- a -- - . P -
amount nt . " :w" iumi your material with tin. ! nn.UiiiA
ten cents; Wo will also TsuJl now bfL??nt J'0KfttK & upon rc& Ipt of
Autumn nml XxrtJilJr .0,..,A8U a n?w fashion bOOlC nuartorlv. Knrlntr. Knim.w.r
undreds of now stylos Winter numbor
rf
about ix Inchon long; cut places Itk
tho surface of tho liver in such a way
an to allow you to braid tho atrljui
of. pork into It and over It.
MJr.Wih send thVrb-i
. mu name time that a Dattcrn Is nrHri -- V ' ou,K picjuiu n oruirrru
If ordered without a oattorn m e md' ?r .or flVo cenl" Ptug-o prepaid,
fashion book will tell you how ?n nC?J. luatraUnfir """eds of pattorns. this
patterns pleaso give nattern m1mi1ieur.ow1 dressmaker. When ordorlntc
irni,i n'..i'v.'l p"ter" number and size desired. Addronn nil nni.r -1
.yuruncni, me commoner, Llucoln, Ncbrnkn.
Mmlk Jlm 7 & 'A'
N S WW til ifrxr) mM& matiJ& bw-:.mi.J
- i wry v i Wmmm s mz$i
Ii I mmM mmm
lpi I'mW mjm
ir!x 1 1 Jvv 7 '
7'?fJ J 11(111 ir 4?b
"A Koll of IliiRfi"
When gnthoring up tho Hummor
clothhii;, overhauling tho beddfn?,
towele and tablo lluon, if you ilnU
miy artlclo "Just ready for tho n
bag," don't put it there. Carefully
rip apart or cut out all soaniB and
homo unci wash tho plucun evon
small pioco; iron thorn smoothly,
roll, or fold thorn noatly, and put
them whore you can llnd thum at
any time a half gallon glass fruit'
Jar Im a good "container' and Will
Keep them clean. In emergency
euuott of. cuts, breaks, brulaos, and
other nils requiring banduguo, you '
will llnd them invaluable. All kinds
of white- rags, or faded out lawns, or
ort cloths, may be put away. Clean,
well bleached colored cloths aro very
good to use as coverings for tho
whlto wrappings. Hits of soft twine,
or tnpos, are excellent to put with
them, and a paper of safety pins will
be found a handy accompaniment. If
kept In tho closed Jar, tho rags will
always bo cloan and freo from dust.
A bottlo of peroxide of hydrogen, a
Jar of carbolatod vaseline, a bottlo
of turpentine, and a small package
of Hour of sulphur should bo near
tho Jar.
Cooking by tho Dry Process
Moats, poultry, fish, can all be
cooked by tho dry process, without
tho use of a drop of water and only
simmering heat. Tho be3t utonslla
for cooking is a double boiler with a
perfectly tight-fitting lid. Alumln
num, which is becoming cheap onough
for general use, is preferable to any
other metal. Dry cooking can b
performed in a fireless cooker, a.
casserole In the oven, or In an ordin
ary kettle, if the lid Is tied down
tightly, or sealed with a picco of
dough, tho vessel then set on a wlro ,
rack In a larger kettle filled wi',hy:
boiling water and kept at merely a
simmering (not bubbling) point. The
food should bo cut into reasonably
small pieces that tho heat may have
a better chance to ponetrato it.
Cracked bones may bo placed in the
kettle, as the marrow has elements
of value. To know Just how long to
kcop up tho process, one must learn
by experience, rather than by in
struction. For plain, dry cooking of fish, a
largo fish should bo selected, and
prepared as for other cooking, leav-
Ing It whole. Place it in the double
' boiler, with or without seasoning,
and cook until tender, allowing llf
loen to twenty minutes longer than
for boiling. Tho Juico extracted
makes a good basis for a cream
gravy, or whito sauce.
7520 Ladles' SbIrt-WIt Cut In
sizes 34 to 42 inches bust J?.e,ans"rce'nL!g:
en. madras or crepo do Chine can oe
used to mako this pretty waist. The
waist buttons to tho neck in front and
the sleeves are long and extend to the
neck edge.
7501-CliIldren-.n Drew-Cut Jn sizes
4. 6, 8 and 10 years. This dress ii i J ust
the thing for tho small girl who at
teSds1 school. It may be developed In
linen or serge Long or short sleeps
may be used and the bkirt is cut i t
pieces,
k T.n.iieii' SkJrt Cut in sizes 22 to
.r ?.r?a'ilrt The k"rt is cut in throe
JSM'Jk" S3 !. or without
the pockets. It has a yoke belt on the
back and sides and tho front I plain.
7.I0S Children' Drcn Cut in sizes
2. 4, 6 and 8 years. Any of the checked
wash or woolen materials can be used
to mako this dress with the trimming
of plain material. High or low nock
and Ion" or short sleeves may bo used.
750-i I,ndJe' Slilrt-Walst Cut In
sizes 34 to 42 Inches bust measure.
Linen, crepe do Chlno or madras can
be used to mako this waist Tho waist
has a high collar In tho neck but It la
open at tho throat In tho front. Long
or short sleeves may bo used..
7400 Ladle' Dren Cut in sizes 32
to 42 inches bust measure. Sergo or
crabardlno can bo used for this dress.
It has a front closing and long sleevos.
Tho skirt Is cut In four gores and may
Calco Making
When making cake, never melt tha
butter, or warm it, unless directed to
do so in the recipe; beat it to a cream
with tho sugar; the whites of eggs
will beat up quickly if tho eggs aro
kept cold until broken. Salt is cool
ing, and a pinch added to the whites
before beating, will aid. Unless di
rected otherwise, the whites and yolks
should bo beaten separately.
have an Inverted plait or habit back.
Empire or regulation waistline may be
used.
7405 M!xc' Drcmi Cut In sizes
14, 1C, 18 and 20 years. Serge, chev
iot or gabardine can bo used to make
this pretty dress with the collar of a
contrasting color. Tho dross closes at
tho front and may bo made with either
long or short sleeves. Tho aklrt Is cut"5
In six gores.
74C LmMcft' Drcjffl Cut In sizes 34
to 42 inches bust measure. Linen,
eergo or cheviot can bo used to mako
this practical dross. Tho dress closes
at the left side of tho front and may
havo long or short sleevos. Tho turn
down or high collar may bo used. Tfttf
skirt is cut In four gors.
A-
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