I4
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NOVEMBER. 1918
The Commoner
15
and
. .m,i rlca. ono cup of toma-
cupS Add a small lump of butter
toes, auu , DeD!)er.
season "- ""' -
FREE toTeacbera andHomea baying
a Piano, 35choic CJommonlty and
PotrloUcSongswithMuaic Address
Analytic MubIc Co.
A-7023 Euclid Ave, Cleveland, Ohio.
ttc a d AT Suggestive Therapeatks
i Vj t iV. IN A courto ol ossonllals which
jj iXJ---- I!JJy bei completed at homo
n,.it ilnflnlte and practlcnl. Well
CeaT..?Sf Rrffdini? For ft.U particular.
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ra L lowest rate-has been made for
im Address all communications to
grnmmoner, Lincoln, Nebraska.
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ber" Itch and other skin diseases.
Kon't hv mall. $1-75. Send for rccom
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Box N, Coopcrstown, North PaKota.
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in car lots to consumer. Farmers
Co-operative Co., Sagle. Idaho.
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The Oklahoma
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assures to you absolute safety
of monies deposited with
the
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STATE BANK
This bankfor ten years has
rendered satisfactory service
to Commoner readers scat
tered over thirty states.
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suggesting eitiier a time de
Posit, or savings account, on
either of which interest is
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PER ANNUM
Combine these ingredients, put in
casserole and bake ono and ono
fourth hours. M. H.
Creamed Carrots and Onions Ono
large bunch carrots, two medium
sized onions, one cup milk, two
tablespoons butter, two tablespoons
flour, salt and pepper to taste. Wash,
scrape and cut carrots into small
pieces, slice onfons and boil together
until tender. Make a white sauce
with the milk, flour and butter; add
sat and pepper. Drain carrots and
onions and stir into a cream sauce.
Servo hot. Mrs. J. H. T.
Scrapple In these days of wheat
and meat conservation, suggestions
of ways to extend meat flavor are
welcome. A dish which has a strong
meaty flavor is peculiarly satisfying
when combined with some bulky
food, such as cornmeal or other
cereal. It is especially satisfactory
as well as relatively high in food
value. This is the type of diBh, too,
which, combined with fruit or green
vegetables, forms a desirable meal
combination. Such a one is well
exemplified in "scrapple," tne dish
so common among the "Pennsylvania
Dutch." It is a-combination of meat
scraps and broth with cornmeal. and
needs thorough cooking. Use three
fourths cup of cornmeal, salt and
pepper and one-third pound of pork
with bone (shoulder, neck or ham
shank). Cook the pork in water un
til the meat can be easily removed
from the bone. Remove the meat.
Boil down -the broth to about a quart
or add water to bring it up to this
amount. Cook the cornmeal in this.
Add meat finely chopped, and season
ings. Pour into pans; when cold, cut
in slices and brown in hot fat.
H. S. P.
Spice Cookies Ono cup clean
dripping, ono cup molasses, one tea
spoon soda, one teaspoon cinnamon,
one cup sugar, one-half cup boiling
water, one teaspoon ginger, one-third
teaspoon nutmeg, flour to stiffen.
Roll in bails about the size of a wal
nut. Flatten slightly with the palms
and bake until they are a nice brown.
T. R.
sugar. Roll dough one-half inch
thick, cut in strips ono and one-half
inches wido and three inches long;
cut through center of each ploce,
drop in hot fat. They cook very
quickly. The bran on the outaido
makes them crisp and delicious.
Wholesome nnd Cheap Dinner to
Servo About Four People 1 lbs.
shank beef (ask for soup bone) ; put
on to boil in cold water on slow fire
for five hours; add one cup split
peas (yellow), salt and pepper to
taste; three sprigs parsley, ono of
thyme or savory (summer), four car
rots, four parsnipB, two largo onions,
ono potato cut thin. Tic In a clean
cloth one and one-half cups split
PCas. Boil Hfimn lnnfHi nf Hmo
when done, mash these in a bow),!
add little piece butter, popper, salt
and servo with meat.
Sweet Potato Pie Crust, two
tablespoons barley flour (largo
ones) and two of wheat flour, add
pinch of salt and ono of baking
powder, -two largo spoons of oil or
other shortening. Rub well to
gether and add two spoons of cold
water or milk. Roll out as usual.
Buttermilk Cake Two cups brown
sugar, one cup buttermilk, one-half
cup shortening, two eggs, one table
spoon cocoa (heaped), two and one
half teaspoons baking powder, ono
teaspoon soda.
Orange Cake Three tablespoons
of lard and one cup of sugar; cream;
add two-thirds cup milk, add slowly,
one egg, beaten good and two cups
flour (mix wheat and rice flour) and
four teaspoons baking powder sifted
with flour and one-eighth teaspoon
of salt m!xed with flour. Add ono
toaspoon of orange flavor and grated
rind of one orange. Beat well for
eight minutes. Grease cake tins.
Bake about twenty minutes, then
take out and sprinkle powdered
sugar or cinnamon on top.
Creamed Oysters 1 pint oystors,
2 tablespoons fat, M cup flour, J6
toaspoon salt, teaspoon pepper, 2
cups liquid (oyster liquor and milk).
Melt the butter and add tho flour,
salt, and pepper. Stir over tho fire
question I'll toll you. He"? got a.
right to be proud nowadays if ho's an
American." Dotrolt Free Press.
F 'WrjJiaWBiallllliaaBlaBalllllllllllliKaB
laiiiiiilSialHwliaVaalaBllaiBialBH' TvE
Rice Cornbread Cooked rice cant until well mixed, be'ng careful not
Free booklet and copy of
guaranty law furnished on
request.
GUARANTY
' STATE BANK
MUSKOGEE OKLAHOMA
E. A. EDMONDSON,
Cashier.
be used in any cornbread dough. It
adds lightness to the bread. From
the rice growers of Louisiana comes
th's recipe for rice cornbread: 3
eggs, 1 pint milk, 1 cups boiled
rice, 1 cups cornmeal, 2 teaspoons
fat, 1 teaspoon salt, 1 teaspoon
baking powder. Beat eggs very light,
add milk, and other materials. Beat
hard and bake in shallow greased
pan in hot oven. Helen W.
Escalloped Rico and Salmon
W6sh and cook in double boiler, one
cup rice and salted water. Open a
can of pink salmon and remove bones
and skin. Use a layer of rice, then
layer of salmon, with plenty of but
ter, until dish is full with on top.
Then pour on a cup or more of milk
and bake. Take a fork and stir mix
ture together and use bread crumbs.
Mrs. L. C.
to brown. Add tho liquid gradually
and cook until thick and smooth.
Add the oysters and cook until the
oysters aro plump and tho edges be
gin to curl. Serve on toa3t.
ATT A BOY!
"Why should the spirit of mortal
be proud?" asked tho philosopher
dolefully.
"Mister, if you're asking me that
Something New by
Ingersoll, Maker of
Ingersoll Watches
CHAPTER I
Night! Pitch dark! Yoi open
the door and enter tho house.
Timidly you gropo forward,
raiso your arm and feel for tho
light chain. Bang! Your knee
hits tho chair. You mutter
"Tut -i-tut," otc.
CHAPTER II
Same room. Same dnrknoss.
You see a bright spark glow
through tho gloomIt's tho llttio
Ingersolllto on tho light chain.
You pull on the light. No groping,
no colliding, no "tut tutting."
Tho TngorsoJJIlo, Is'a little un
breakable glass tube containing
the same substnncc that makes
the hands and numerals of tho
Ingersoll Radlollto glow tho tlmy
In the dark. You can seo Its spark
across tho widest room, and its
luminosity lasts for ycaTH.
Easy to attach. Can be used on
Key Switches, also. If your dealer
doesn't sell them, send us his
name and wo will supply you.
Price 25c. In Canuda 3Dc.
ROUT. H. INGERSOLL & BRO.
815 Fourth Ave. New York
Chicago Sun Fi-hhcIhco Moalreal
Requested Recipes
Meat Loaf Take two parts or
hamburg to ono of sausage (pork)
and one cup bread crumbs (soaked
in a little water if very dry) one egg,
salt and pepper to taste, and chopped
o'nion or sage as you. like, or both.
Form into a loaf and bake in me
dium oven. One pound hamburg anu
one-half pound of sausage is about
right for a family of five or six.
Bran Doughnuts Ono pint sour
milk (or part water) one teaspoon
soda dissolved in milk, one and one
half cups sugar, one egg, ono-bair
cup nut meats, one-half nutmeg
(grated), pinch salt, two teaspoons
baking powder sifted with two , cups
barley flour. Use enough bran to
i ' m,q,. stiff dough. Cover
I light paper with bran and a little
The
The Thrice-a-week Edition of
New York World
in 1919
Practically a DaiJy at the Price of a Weekly.
Ti.ft value and need of a newspaper In the household was never greater
The value anu """i w ,' f bcen forcca to enter tho world war.
thaiVihtv army of Surs?sSready in France fighting great battles
and a lfh-yJJnt victories You will want to have all the news
ouJ't "romisa to b tho
Zt momentous year In the history of our unfversc.
This newspaper at so small a price will furnish prompt and accurate
news of theSo world-shaking events. It Is not necessary to say more.
TH13 THRICE-A-WEEK WORLD'S regular subscription price Is $1.00
per year, and this pays for 15? papers. We offer
$1.50
THE THRICE-A-WEEK WORLD AHD THE
COMMONER TOGETHER FOR CHE VEAR
The regular subscription p''cc of tho two papers Is $2.00. Send all
orders to
M
THE COMMONER, LINCOLN, NEB.
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