The commoner. (Lincoln, Neb.) 1901-1923, September 09, 1904, Page 9, Image 10

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Thfc Commoner;
Tubular Find Gold
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
.airy MR pay
blcr nroflts without
getting all tho
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
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; 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
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
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.
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
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
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 ' .
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