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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (May 9, 1902)
ESa ?"'' i 8 The Commoner. Vol. a, No. 16. ;.a . . . , m THE HONE DEPARTMENT. Not Work But Worry. "It Is not the work, but the worry, That wrinkles the smooth, fair faco; That blonds gray hairs with the dusky, And robs tho form of its graco; That dims tho lustro and sparkle Of oyos that woro onco so bright But no aro hoavy and troubled With a woary, despondent light. "It Is not tho work, but tho worry, That drives all sleep away, As we toss and toss and wonder About' tho cares of tho day. Do wo think of tho hands' hard labor, Or tho steps of tho tired feet? Ah! no, but wo plan and ponder Plow to make both ends moot. "It Is not tho work, but thoworry, That makes tho world grow old, That numbers tho years of its children, Ere half their story is told; That weakens their faith in heaven, And the wisdom of God's great plan, Ah! 'tis not tho work, but the worry, That breaks tho heart of a man." Selected. Chapter on Strawberries. This Is tho largest strawberry mar ket in tho world, and tho season is a long one. Tho possibilities of strawberries aro many, but at this season they aro more often served in their natural state, for they aro still a novelty. When served as a first course for luncheon they aro carefully looked over, washed off quickly in a collander and served with their hulls on, with a little pow dered sugar placed at ono side of tho plate. Strawberries should never be washed except before tho hulls have boon removed, as they become water soaked and lose thoir delicious and aromatic flavor. Strawberry shortcake is a typical American dish. It is made of four cupfulB of sifted flour, three heaping teaspoonfuls of bakinc: nowdor. a tea- spoonful of salt, ono teaspoonful of butter, one teaspoonful of lard, enough milk to make a soft dough, two quarts of strawberries. Remove the hulls from the strawberries and sprinkle thorn with a generous amount of granulated sugar, enough to make con siderable syrup, and allow them to stand for at least an hour before us ing. Sift the baking powder and salt with the flour; rub in tho shortening; then with a fork stir in lightly and quickly tho milk. Have the dough too SOft to roll: turn Intn twn wnnan.l tlnB and bake a light brown, testing it with a straw to seo if it is done. Spread the layers, which should bo about and inch and a half thick, with buttor, cover ono with tho strawber ries, add tho second layer, arrange a fow fresh strawberries on the top, and pour the juice ovor the whole. Sot in the oven for about a minuto and sor.ve hot Strawberry Bavarian Cream. One quart of strawberries, ono pint of cream,, one largo cupful of sugar, half a cupful of boiling water, half a cup ful of cold water, half a package of golatin. Soak the gelatin for two hours in cold water, mash tho berries and sugar together and let them stand ono hour. "Whip the cream to a froth strain tho juice from the berries, press through as much as possible without the seeds. Pour the hot water on the gelatin and when dissolved strain It Into the strawberry juice. Place the basin, which should' bo tin or llgh granite, in a pan of ice water, and beat until the cream begins to thick en Won as thick as soft custard, stir in tho whipped cream, and when this is well mixed turn into a mold or individual molds and set away to harden; the quantity given will be nearly two quarts. Servo, with whipped cream. . k Strawberry Spongo. One quart of strawberries, half a package of gela tin, ono cupful and a half of water, ono cupful of sugar, the juice of a lemon, tho whites of four oggs. Soak tho gelatin two hours in a half cup ful of water. Mash tho strawberries and add half tho sugar to them. Boil the remainder of tho sugar and the cupful of water gently twenty min utes. Rub the strawberries through a slovo. Add tho golatin to tho boiling syrup and tako from tho flro imme diately; then add the strawberries. Place in a pan of ice water and beat five minutes. Add tho whites of tho gccs and beat until tho mixture be gins to thicken. Pour Into a mold and servo with sugar and cream. Strawberry Sherbet. Two quarts of strawberries, ono pint of sugar, one pint and a half of water, ono table spoonful of gelatin; mash the berries and tho sugar together and let them stand two hours. Soak the gelatin in cold water to cover, add one pint of tho water to tho strawberries and strain. Dissolve tho gelatin in half a pint of boillngr water, add this to tho strained mixture and freeze. Preserved Strawberries. -Select firm berries and remove tho hulls. To each pound of fruit add three-quarters of a pound of granulated sugar; mix tho berries and let them stand ten to fif teen minutes, or long enough to moisten the sucrar. but hot soften tha berries. Put them in a granite or porcelain-lined saucepan and boil slowly five to ten minutes, or until tho berries aro softened. Do not stir them, as that would break the berries, and do not boil long enough for them to lose their shape. Cook one pound of strawberries or quart only at a time. A larger quantity crushes by its own weight.' A good -method is to have two saucepans and two bowls, and leave tho berries after being hulled on a separate dish until ready for use. Then put a quart at a timo in a bowl, with sugar sprinkled through them. While ono bowlful is being cooked, the bowl refilled and the glasses filled, the other one Is ready for use. In this way no time is lost. It is well to put strawberries in glasses. Ono quart of berries will fill two half-pint tumblers. Cover the top with paraffin. Paraffin can bo obtained at any pharmacy. Placo it in a small saucepan on tho side of the range; it melts at a low degree of heat, arid when tho glass is filled with hot preserves wipe the glass close to tho fruit to free it of syrup. Cover tne top with a tablespoonful of liquid paraffin, and do not move the jar un til it has set. This is a very easy and satisfactory way of sealing fruits. Strawberry Jelly. Three pints ripe strawberries, a box of gelatin, a pint of sugar, one pint of boiling water, half a pint of cold water, the juice of a lemon. Soak the gelatin for two hours in cold water. Mash the ber ries with tho sugar and let them stand two hours. Pour the boiling water on the fruit and sugar. Press the juice from tho strawberries and add the lemon juice to tho dissolved gelatin. Strain through a napkin, pour into molds and harden. This makes a delicious dessert served with whipped cream. Strawberry Ice Cream. Put three pints of strawberries in a deep dish with ono cupful of sugar. Season three pints of cream with a cupful and a half of sugar and two tablespoonfuls of wine. Freeze this. Take out tho beater and draw the frozen cream to tho sides of the freezer. Fill tho space in .the center with strawberries and sugar, which cover with tho frozen cream. Put on the cover and set away for an hour or more. When the cream is served garnish the mold with fresh strawberries, A simpler strawberry -Ice- cream is mado of-one quart of cream, one quart of strawberries, ono pint of sugar. Mash tho sugar and strawberries to gether, let them stand ono or two hours; add tfce cream, rub through a strainer Into the freezer and freezo. Strawberry Jam. For each pound of fruit allow a pound of sugar. Mash tho fruit in tho kettld, boil hard for fifteen minutes, then add the sugar and boil for five minutes. Four Little Words Four little words of love to hear Four little words so sweet, They make my work seem oh! so light And put wings on my feet. I think if folks knew just how nico They sounded in my ear For every little thing I do They'd say, "I thank you, dear." Why, goodness me! I race the stairs, Run up and down all day For things my sisters leave around, Or brothers put away. And when at last I find them, And bring them with delight, They only say, "Why, mercy! child, I thought you'd stay all night." Oh, Grown-ups, if you only knew! My heart was in my boots! I work so hard for those few words, But seems like nothing suits. No matter if my feet were tired, I would not cry one tear, But happy be if folks to mo Would say, "I thank you, dear." Exchange. Rhubarb Sauce and Custard Already the time has come when tho thrifty housewife begins to count on the coming of the rhubarb. Sugar? Of course it takes plenty of that, but you will find that it takes much less if you will give it a soda bath beforo cooking. My method of doing this is as follows: For sauce, I cut tho stems into pieces an inch long, and sprinkle ovor the top one teaspoonful of soda for each quart of rhubarb; then pour on boiling water until the mass is covered. Let stand for ten or fifteen minutes, after which drain off the water carefully. To each quart of rhubarb, use two-thirds of a cup of sugar and one tablespoonful of flour stir the flour into the sugar. Put half your rhubarb into a porcelain or earthen vessel, and cover with half tho sugar. Then add alternately, the remainder of the rhubarb and sugar. Grate nutmeg over the top, cover closely, and place in a hot oven. It may be cooked well back on the top of the stove for half an hour, and then drawn forward until it boils up thoroughly. Cooked in the oven, the pieces will retain their shape, and the juice will be like jelly. After the first trial, the amount of sugar may be varied to suit the palates for which the dish is being prepared. For pies, I prepare the rhubarb with soda in same way, except that I cut it in very thin pieces. I never peel rhubarb for any purpose, as that will take away the rich amber tint and leave only a disagreeable green, mushy mass. I find that rhubarb custard is an un common pie, though I cannot remem ber the time when I have not eaten of it. It is the one pie which my own mother made, that I never ate any where except at home. To make this custard, cook your rhubarb without sugar, having first cut it into thin slices and scalded it with soda water Cook until quite smooth, using very little water. You can do this best by beginning over a slow fire. . When it is cold, take 2 cupfuls of this rhubarb 12 heaping tablespoonfuls of sugar' and 3 level tablespoonfuls of flour or cornstarch. Stir the flour and sugar together that the flour may not get into lumps, and then beat them into tho rhubarb. Let this stand until the sugar is dissolved. Add 3 beaten eggs and one-half cupful of new milk. Flavor with nutmeg or lemon. Line a' pie-tin with crust, fill with this cust ard, and bake in a rather hob oven. The- above should-; make three pies, Ohio Farmer. I Will Cure You of Rheumatism No pay until you know it. After 2,000 experiments, I have learned how to euro Rheumatism. Not to turn bony joints into flesh again; that is impossible. But I can euro die disease always, at any state, and, for ever. I ask for no money. Simply write me a postal and I will send you an order on your nearest druggist for six bottles of Dr. Shoop's Rheumatic Cure, for every druggist keeps it. Use it for a month, and if it does what I claim pay your druggist $5.60 for it. If it doesn't I will pay him myself. I have no samples. Any medicine that can affect Rheumatism with but a fow doses must be drugged to the verge of danger. I use no such drugs. It is folly to take them. You must get the disease out of the blood. . My remedy does that, oven in the most difficult, obstinate cases. No matter how impossible this seems to you, I know it and I take the risk. 1 have cured tens of thousands of casss in this way, and my records show that 39 out cf 40 who get those six bottles pay, and pay gladly. I have learned that people in general are honest with a physician who cures them. That is all I ask. If I fail I don't expect a penny from you. Simply write me a postal card or letter. . Let me send you an order for the medicine. Take it for a montb, for it won't harm you anyway. If It cures, pay $5.50. I leave that entirely to you. I will mail you a book that tells how I do it. Address Dr. Shooo, Box 515, Racine, Wis. Mild cases, not chronic, are often cured by one or two bottles. At all druggists. : , Hauling Down the Flag' t.) Someone has .hauled Old Glory down; How fair on Freedom's heights it waved Has turned to shame its proud re nown And flaunts its folds o'er men en-, slaved. The flag that once for manhood stood, For liberty and law and light, With stars bedimmed and stripes all blood, Proclaims the law that might makes right. 1 Haul'd down has been the ensign true Dear banner of the free and just, Sullied its red and white and blue, Its mission marred, destroyed its. trust. From freeing men to making slaves". From loftiest aims to conqueror's crown, From giving hope to filling graves, Someone has hauled Old Glory down. Where homes to ashes conquerors burn ' And to the sword, put sons and sires These, aliens by experience learn Tho faith our flag and arms inspires. This faith pays millions to a foe For Impious pretext friends to kill, And In Christ's name contempt daro show - For Christ's own gospel, Peace, Goodwill. . Ten millions doomed to slaughter now Beyond four hundred millions more. Sail on, oh ships, with mighty prow. Triumphant ride wide seas of gore. The flag that bade tho black man rise Now leads the van to crush the brown, And tyrants see with glad surprlsev How far Old Glory's - been -hauled down. Exchange. "o