Bwg lir&eWrnrw-' "- -rffir -jjRA-jm J-!. " '3 Oj SEPTEMBER 9, 1904 Thfc Commoner; 9 iW'MWnimHt,' Tubular Find Gold .i in Milk ' i Good butter is worth 20 to 80 cents a pound, uutter is worth only ono cent o pound as stock food, yet farm ers using gravity skimmers pans and cans that leavo half the cream in tno milk feed that half tho cream to siock, wen wonaer why .dairy-' ing don't pay. . Can't find gold with- H out digging, mako dairy Can't .airy MR pay blcr nroflts without getting all tho cream. TUBULARS Dig Right Down to tho paying level squeeze tho last arop oi cream out or milk mako dairying pay. Tubulars aro tho only modern , separators. Tho picturo shows them. Writo for catalogue G-228. The Sharpies Co. P. M. Sharpies Chicago, III. West Chester, Pa. them add half a cup or sweet milk, pepper, salt and a pinch of sage. Pour into a hot frying pan and set in the oven until done. . Beefsteak Pie. -.Tao tender steaks, heat them a little, season with gait and pepper, put bits of butter the size of a hickorynut over the whole sur face, dredge with flour and roll up and cut into pieces two inches long. Line the sides and bottom of a tin basin with a rich paste, put in the pieces of steak, nearly fill the basin with water, add butter (the size of an egg) cut small, dredge in one tea spoonful of flour, and add a little pep per and salt. Roll a top crust to half an inch in thickness, cut a slit in the center, place on top, .pinching in the side crust all around the edges. Bake one hour. Beefsteak with Mushrooms. Broil the steak, place it On a hot platter and cover with a gauce made as fol lows: Take one pint of any brown gravy, a slice of carrot and two slices of onion. Mince the vegetables, fry them brown in one tablespoonful of butter; stir into the mixture one tablespoonful of flour, then add the pavy gradually, and add finally one half pound of- mushrooms chopped to Pieces. Cook the mushrooms fifteen minutes; remove part of them and Place on the broiled steak; let the re mainder of mushrooms stay in the sauce, rub through a sieve, season, let ooil up once and pour around the steak. Plumb To Can Plums. Take a jar of suit able size one or two gallon is best, and set on the back of the stove where the heat will not OOreak it, Select only nice, fresh plums, not too ripe, and put into the jar, pouring qver them , olling water; then place in a Preserving kettle with just-enough water to cover them and boil until Piums are soft and the juice extracted. our off the juico, strain it and put ,'on to boil; aUow.one pound of sugar in shallow pans lin the oven EL while th0 Juice boils twenty X ? i?' Ada the BU8ar' stirring un- v it. dissolves, taketfrom the fire and pour, boiling, hot, into bowls or glasses that have been rolled in hot water to prevent their breaking. When cold, pour melted not hot paraffin wax over the top half an inch deep, to prevent mold forming, and set away in a cool place. Preserved Plums. Select tho large plums, not too ripe, and perfectly free from blemish. Pour boiling water over and remove tlfo-skin. Mako a syrup of a pound of sugar- and a tea cupful of water to each pound of fruit, and when boiling hot pour Over the plums; let thorn stand in this for twenty-four hours, then put them over the fire in the eyrup and boil gently until clear; remove with a skimmer, pack carefully in cans, boil tho syrup until thick, and pour over tho plums and seal. Preserved Greengages. Allow one pound of sugar to ono pound of fruit, dissolve f with teacup of hot water; halve the" fruit ana stone before weighing. Boil the syrup ten minutes before putting in the plums, skim them and boil fruit and syrup to gether until tender. T.ake from the fire and let stand over night. Tho next day, boil up again, adding a .few of the blanched pits taken from the stones. Pack the fruit in glass jars, pour over tho syrup and seal. Sweet Pickled Prums. Prick the plums and steam until they can be easily pierced with a straw. Pack in a stone jar and pour over them a syrup boiled down quite thick, allowing f3r every seven pounds of fruit for of white sugar, ono pint of strong vinegar and a tablespoonful each of mace, cloves and cinnamon, put in thin muslin bags. In the morning drain and heat the syrup again to the boiling point, put the fruit in glass jars, cover with syrup and seal. If during the first montn they show any signs of fermentation, which they seldom do, set the cans, uncovered, in a kettle of cold water, having a folded towel in the bottom, and heat slowly to boiling, until the contents are well scalded. Plum Butter. After draining off the juices of the plums, in making plum jelly, press the plums through a seive to remove skin and pits and possible hard pieces, and to one pound of the fruit pulp allow three-fourths pound of sugar and cook slowly, stirring all the time, until as thick as wanted, which should bo very thick when cold. May be sealed, but will keep without. Another way, and one by which the strong taste is removed from the plums in the proportion of one pint of cooked and finely mashed apples to three pints of the plum pulp. "A Constant Reader" does not seem to make the most or what she reads, else she would not ask so soon for. the re-publishing of "a way to be sure her jars are air-tight.' A short time ago, a method was given, but will give it again. When the fruit is sealed and the. metal top screwed down as tight as seems necessary, turn the jar over, letting it set on the metal cap, Instead of the bottom of the jar; if any . juice' oozes out around the edge of the cap, the jar is not airtight, and, if left so, the fruit will spoil. To rem edy, this, take the handle of a knife, or a light hammer, and gently pound the edge of tho metal cap down to the rubber at the place where it is wet. Again set it upside down, and see the result. Do this until no juice oozes out, and then set it away to cool bot tom side up. Sometimes the cap is defective, and will require a new one, and sometimes tho rubber is old and hard, while at others, it is because- of the little shoulder of glass some times on the sides or the jar, which must be filed and smooth. Swiss Timbftlos ' Sift three-quarters Of a cup of flour, half a' teaspoonful of salt-arid one tea spoonfulf of sugar together. ! Gradually pour in half n cup of milk and ono wel beaten egg; at tho Inst beat -In one tablespoonful of olivo oil. Put this batter in a cup, and, wnen a kettle of hot fat is ready, dip into it tho tim bale iron, holding it there until it becomes quito hot; wen put tho iron in the cup of batter, holding- it there until a thin crust forms on tho iron. Lift it out, shaking off every drop of superfluous batter, then dip in tho hot fat and hold there till a delicate brown, crusty cup is tho result. Slip It off on a piece of soft brown paper upside down to allow trio tat to drain. Fill the timbal'j with a creamed mix ture, a chicken, anything you would serve in pato shells. Good Housekeeping. Good Advice Walk with a light, elastic step. Whilo honor and dignity should char acterize your walk, there is an im portant feature to bo considered in tho matter of health. Most of tho people compel their legs to do all tho work, and in this way they step very heav ily, and seemingly drag the body, and the effort causes exhaustion. Tho legs are a means or support, but the center of action and the seat of honor should be the chest. Keep the chest active raised and fixed by muscular power wholly independent of the breathing. Walk with a sense or not only onward, but upward. You will feel a buoyancy that will prevent tho heavy setting and jarring of the body. Avoid striking the heels heavily, but do not go to the other extreme of try ing to touch the ball of the foot first; in a well-balanced and rhythmical Tvalk tho heel and ball of tho foot should touch the ground simultani ously. Get your "beauty sleep." An hour before midnight is worth two after; from a healthy standpoint it is of inestimable value. Do nothing that you know is hurtful, for Nature is relentless in her demands, and will scrupulously exact her "pound of flesh." In order to retain your magnetism, you should close the circuit leading to the earth, and this can be accom plished by wearing silk stockings, or the wearing of rubber on tho soles ana neeis or the shoes not in the shoes, nor in contact with the feet. Rubbers will not answer the pur pose, for tho benefit or the magnetic retention is mora than neutralized by the injurious effect of the feet being incased in the rubbers. If you sit at your work a greater part of the time, the cnalr, being a conductor of electricity, should have a rubber insulator on each foot, in order to cutoff the electric force fror passing into the floor. The conserva tion of vital force vn or tho utmost importance to you, Ir you do not gen erate force rapidly. The power for weal or for woo of the electric cur rent Is becoming more and more recog nized, as the subject Is more generally studied. Medical Magazine. Requested Roclpos (Several requests have como In for recipes for canning with various acids. As the recipes have been asked for, they arc given, with the caution that the use or acids arc not recommended by our highest health authorities.) Canning Corn with Tartaric Acid. To six quarts of corn cut from tho cob, allow one ounce of tartaric acid previously dissolved In half a pint of boiling water. Cut tho corn from tho cob and cook with enough wntor to cover it. While the water 1 boil ing put in the dlssojvoa ncid, cook a few minutes and seal in air-tight jars or cans. Tin cans aro rocommended. Tho corn must be covered with water when in the jar, or It will not keep well. To proparo tho corn for tho table, pour off tho sour water and save It; to every quart of corn add half a teaspoonful of baking soda and let stand about three hours before cooking: while cooklnrt. nut in n. (nhin- spoonful of white sugar; if the corn turns yellow, there is too much soda in it, and sufficient or the sour water should bo poured hack to turn tho corn white again. Season as fresh corn. Canning Beans with Salycilic Acid. Allow one-half teaspoonful salycilic acid to one gallon of beans cooked in a Jittlo salt water, boll till nearly done; can in glass jars. Another. String your beans, break them up and let them boil up in clear water, then pour ore tho water, let coOl, mako salt water strong enough to bear an egg, put beans in a muslin sack and weight down in tho brine; keep well covered, and the beans will keep crisp and nice. Cucumbers In Brine. Place a layer of grapevine leaves in the bottom of a jar or keg, add a thin layer of salt, then a layer of cucumbers, nnnthor Jayer of salt, more grape-vino leaves, ano continue alternating salt, cucum abers and leaves until the jar is full; finish with a generous layer of salt and cover with leaves. For three gal lons of pickles, dissolve a piece of alum the size of a hickory nut, and put in. Turn a large plate over tho top and weight down. The water from tho cucumbers froms the brine by dis solving the salt, and the plckle3 aro solid and firm. HBB9 This Washing Machine Costs You Nothing. You pay for It after It has paid you for Itself. It will do a regular KfOIIT HOUIl wasbTmTln FOUfl hours, and It won't wear tho clothes. Wo prow MIh before you pay a cent. n.iWwDa J?!L0VJl1W TTahcrrrco of charge on a month's trial, .Wo pay tho freight on It to your homo station at our own expense. YOU don risk a penny and WE don't ak from you any cash deposit, note, contract nor security. You simply writo u for tho month' trial and wo do tho rest r B0 If, on a four week's test you cant wash clothe with it coual to beat hand-work, In HALF THE TJME, with half tho wear and tear and with HALF THE EFFOIIT tend It back to your nearest Wlion vrm urn rnnnrn that I . . minti hn..a i.t. ... .. .... ,,v ..--. ww,.uvu itimiinmo jv j.uus uuuio mjut uuiut CTUr .lull V- BOIir WeCXI J washing KEEP tho machine. Then you must pay ua CO cents a week until tho Washer Is paid for. Tho four hours a week our "lOOO" Washor SAVES YOU would have cost you or washerwoman's time CO cents. Your own tlino (If you do tho washing yourself) Is worth as much as a washerwoman'! and any servant's time cosUyou board and money equal to this, In the-Jonsr run. The "1000" Washer lasts at least five years. EveryVear It will cave you about 33.0J in labor. In five years this amounts to tlG5.00-tblnk of that. in tho free month's trial alono It will save an averago family fZ 00 and you assume no risk what ever, no responsibility during the trial. , """", Isn't this the broadest and fairest offer ever made you? We may withdraw It tomorrow, It over-crowds our factory. But, whoever answers this advertisement shall have the benoflt of the offer, provided you writ to ns promptly on reading It. snail we send you a Washor on trial, to bo paid for as it pays you' An. swer TODAY, while the offer is open, and while you think of it Addrecs mo direct for personal atten tion, viz: B, K. Bleber, Gea'l ATgr., The "1800" Washer Company, 3Cra-North Henry Street, BlBghaai. ton, N. Y. . ' ' ' - v ' . 1 . " A t B v ,r r, A. U" X -i -i.im.ii. irnrf-M-Mfi''- 'r,!'Z .....