The commoner. (Lincoln, Neb.) 1901-1923, September 30, 1904, Page 9, Image 9
w-' nm vpiiMjiiwMWVn v. SEPTEMBER 80, MOI The Commoner. 9 "Tvp-ini i 9 A Boon to Farmers' Wives SM M Why not save half the standing- lilting washing? Mako your dairy work twice as easy twlco as profit-1 able. Our friends call the Tubular Cream Separator the "Easy Way." Try It. Catalog J-228 describes it. The Sharpies C ChlMEO, III. P. M. Sharpies WhI Cksttor. Ta. rule of "pound for pint" destroys the flavor. Quince Jelly. Cut quinces into small pieces without paring; cover Willi cold water,, stew until soft, then drain ..through a flannel jelly bag. Boil fifteen minutes; then, for four teacupfuls of juice allow oneteacupful of sugar, and boil fifteen minutes longer, or until it jellies when dopped onto a cold plate. It is impossible to give the ex act time for boiling jellies, as much de rends on the weather and the quality of the iruit. The pulp left in the bag :i;ay do utilized by pressing through a teive and adding to it an equal quan tity of apple pulp, stewing the whole tutreJi&r ten minutes, then adding one nacupful of sugar for every three tea cupfuls of pulp, and stewing one hour, stirring constantly to keep from scorching. Poach Cpfce. One pound of flour, ten ounces of butter as cold and hard as possible, fve ounces of sugar, a tea sroonful oi' cinnamon' and twp eggs; Knead with the hands into a stiff dough. Tloll out for bottom. layer a good half-inch thick and a strip of same thicimess for the rim. Peel, pit a.: d halve your peaches and stick them, sorle-tashion into the soft dough ot bottom layer" ; sprinkle with granulated s-'igar and bake in a moderate oven. Bofore seivlng sprinkle with powdered sugar dashed with cinnamon. This cake 5s also very good when made with apples in place of the peaches. Hiis is pickling, preserving and cat sup maMng time, and many recipes are asked for. -Recipes have been pub lished for many of these things, but have not been kept. It would be a good thing to keep in a scrap-book any recipe that has been tried and idund satisfactory,' and much time would be saved hereby. '"icumber Catsup, Use four dozen fli'?vrnbers, a little larger than for ta tl: use, fourteen good-sized onions, six f-en peppers. Peel and grate the p'1 cumbers and place in a colander to drain for about two hours; chop onions and peppers fine, add to the cucumbers and, when all juice is drained off add to the above six tcaspoonfuls of ground black pepper, eight scant tea spoonfuls of salt, and five pints of strong vinegar. Mix all together thor oughly and place in large-mouthed bot tles or cans. If botties arc used, bo sure the corks fit air tight, aud seal the glass cans. This needs no cooKing. Used as a relish. Canning Uncooked Ripe Tomatoes. Gather the fruit when perfectly ripe, but solid, rejecting any imperfect ones, or those being in the least decajed; drop the fruit into hot water and peel, removing all tho green part which is at the stem. Pack as many of the peeled tomatoes in a jar as you can get in, and if too large to go in whole, halve or quarter, but the whole ones are nicer; after the jar is packed full, pour over the packed fruit boiling wator; pouring it in slowly so the water will run into all tho crevices, overflowing the jar. Wipe tho top of the jar, put on new rubbers and screw down the top, tight. As fast as tho jars are filled and sealed, stand in a tub which has been filled with water at boiling temperature, having the water deep enough to entirely cover the jar. Cover the tub with a rug, blanket or quilt to keep in tho heat, and leave the jars in until tho water is cold. Tighten the covers if they have become loose. Label tho jars and wrap in thick paper to exclude the light. When ready to use, pour off the water and cook as if fresh. Salted-Down Tomatoes. Select nice, sound, ripe tomatoes, being careful not to bruise the tomato or molest the stem burr, as much of the keeping qua! ity depends on' this. Wash and dry each one, and place them one by ono in a stone jar of the required size, packing closely. Make a brine of strength to float a fresh egg. Cover the tomatoes with a layer of grape leaves, and weight them down with a clean stone, or earthen cover, pouring the brine over to cover. Tie over the top of the jar a clean cloth, and over this several layers of paper, and set away in a cool place. When wanted tor use. take out sufficient quantity and wash the brine off of them, pour boiling water over to cover them, and let remain until cool, when the peel will readily slip off. If not yet fresh enough, cover again with boiling wa ter, let cool and use as canned goods in soup or stews. To Seal Bottles or Large-Mouthed Jars. Have ready on your table a square each of clean writing paper and new muslm for each jar or bottle to be sealed, large enough to go over the top and come down on the neck of the bottle far enough to be tied with a cord. Put the white of a fresh egg on a plate without beating, and also have plenty of wrapping cord ready. When the bottle is filled with catsup or pickle relish, take the piece of paper and dip in the egg and place on the top of the bottle; hold down snug with one hand, and with the other hand dip a piece of the muslin in the egg and put over the paper. Press down good and tight, and tie securely, as tightly as the cord can bo drawn. When all the bottles are sealed, melt a piece of rosin" as large as an egg with a tablespoonful of lard and cover the top of the bottles with this hot mix ture. Plum or Crabapple Catsup. Wash tho fniit. and nut Into a CTanite or 'enameled kettle with a pint of water, cook until soft, then press through a colander; to five pounds of sifted plums add three pounds of maple (or common brown) sugar, one pint of vinegar, one teaspoonful each of salt, pepper, cinnamon and cloves, put all together in the kettle and boil twenty minutes, stirring constantly to prevent burning. Have your bottles all scalded and fill with catsup. Cork tightly, but, it need not bo scaled air-tight. Set In a cool dry, dark placo. Green Pepper Pickles. Take green peppers, cut in two cross-wise, and take out tho seeds; put tho peppers into a bowl of strong vinegar which has been strongly salted. They will bo ready for uso in twenty-four hours. FloroJ Talks Tills is tho month in which to got and plant such things as callns, Srcc slas, buttercup oxalls, and other bulbs to have them in full flower at Christ mas. Many persons delay putting until thero is not sufficient time for devel oping the flowers by mid-winter. If you wish the best results from these bulbs, get and pot them early. Now is tho time, too, to make out your list for hardy bulbs for the gar don planting. Tho sooner tho order goes to tho florist now. tho choicer will be tho bulbs he can send von. and If you wish the hardy bulbs for the house, now is tho time to pot moat ot mem. Ono of the most hardv bulbs fnr out doors is tho narcissus. Thoy need coarse, rougn manure, hop 01 leaf mould, with well-rotted leavo and mulch, which will act as a non conduc tor of heat, and prevent their drying up. Tho bed for planting should be slightly sloping, or have below it, at quite a depth, a layer of stones, that the soil may be well-drained; a place where wator will stand In summer, or ice accumulate in winter is sure death to any bulb. Probably the last of September or tho first of October is the best time to pot hyacinths for Christmas and New Year s blooming. Later plantings may be made for Easter flowers, but it is best not to wait too long,uis the bulbs lose vitality by being kept out of the soil. Give them rich, turfy loam, with sand directly under tho base for tho young roots to form in; water well and set away in tho dark for six weeks or perhaps more. Keep tho sell in the pots moist, but not wet. Except the Chinese sacred lily, no bulb forces so readily or gives such satisfactory re sults as the Roman hyacinth. The bulbs arc not expensive, and it pays to get good ones. Of the narcissus, Paper While, on Slon and Double Roman are tho most satisfactory for potting; Paper White will grow In a glass dish with only water and pebbles to hold it. in it place. They are all beautiful. Do not wait too lone: to send in vnur nninr Nothing Is lovelier when thn spring days dawn than the doLs of bir.nmfnr flowers. eulated to correct this an tho cooHug sub-acid frultn, eaten plentifully. Apples, raw, baked or stcwdd, will generally agree with tho stomach, while green apples stewed and swect oncd are cooling, laxltlvo and pleasant to tho taste. Apples, in almost any form, nro good for constipation, for liver troubles and for tho nerves. Oranges, lemons, pomgranitcs, and like fruits are usually acceptable to nil stpmachs, while lemonade Is n stand ard drink for fovcrs and fatigues, to say nothing of rhoumatlsm. Toma toes, classed with both fruit and vege tables, act on tho liver and bowels, tho Julco alono being used, rejecting the skin. Small fruits may bo classed " among tho best foods and medicines, tho sugar In them being nutritious, tho acid cooling and tho seeds laxative. Tho grape Is well known for Us cura tive properties, and should bo largely used In Its season, which is a long one. Tho watermelon Is said to bo an ex cellent febrifuge, and Is of very great value In kidney troublos, while, with very few exceptions, It may he taken In large quantities, In sickness or In health with positive benefit. Contributed Reolpo To Can Green Corn. Boil on tho cob until the milk ceases to flow when the grain Is pricked; cut off the corn and pack tightly in stone Jars in tho following order: A layer of salt, half an Inch deep, at the bottom; then ono of corn two inches deep; another half inch of salt, and so on, alternating corn and salt in above proportions un til the Jar Is nearly filled Let the top most layer be of salt, double In thick ness tho depth of tho others, and pour over the top melted not hot lard, or butter, paraffin. Cover closely with heavy paper cut to fit the jar; keep in a cool place. When wanted, soak over night well before using. It will taste fresh, and may be so freo from salt as to need salting for the table. (Copied from an old cook book, and recommonded by Mrs. A. H. W.) A Fruit Diet Fashions in diet change as regularly as in other things, and one never knows, one day, what will be the fash ion for the next. Not so very long ago, wo were taught that the eating of fruit before breakfast was highly dangerous, and, to get, the best results, it must be eaten late in the day. We were also warned not to put off tho eating to too late an hour, else there would still be trouble. Then, too, wo were warned against using certain fruits at all, unless taken with other foods. Tho "newest idea," now is, that we should particularly partake of fruit at the morning meal, and thttt it is a commendable custom to let fruit bo a part of every meal, or even be tween meals. There is no fruit more delicious and digestable than the peach; nothing more palatable and wholesome than a good ripe peach not over-ripe, but just ripe. The only trouble with this is, that city people aro not so for tunate as to get peaches of just the fresh ripeness so desirable. In the morning thero is an acrid state ofthe secretions, and nothing is so well cal- S5W Mk9 W iftLffi STOVE QFFER Cftll Q OK furnish rUil tyQtCQ hsndsome. thla full trade Oak Nesting 9tove. ex actly aa Illustrated hereon. uwcreiiosai we leuowing extremely LOW PRICES: I O-lnch lire pot. weight of store, 70 pounds, with wood grate, 93. Z0; coal grate, $9.30; both grate, 93.00. I Z-lnch fire pot wclght.M pound, with wood grate, 93.89; coal grate, 93.94; both grata a, 94,20. 14-Inch fire pot, weight, 91 pound, with wood grate, 94.e;coaigraie,94.ro; both g rat oa, $9.00. I fl-lnch fire pa, weight, ISO pounds, with wood grato. 90.13; coal grate, 98.1 0;bihKTUi, $0,00. 1 0'lnch fire pet, weight. 1M pound, with wood trrate. 97.18: coal grate, 9T.Z4: both grates, 9 7.8 9. OUR OFFER. Cut thla ad out stata whether you wish 10, IZ. 14. 10 or I flinch lire pet whether yon wish tho store with wood grate, coal Srate, or both grate, enclose our price and we will sead o store to you by freight, guarantee It to reach too la perfect condition, and with the understanding and agreement that tou can take ft borac, giro It thirty days' trial, and if you do not find It perfectly easts factory and the equal ef stevee that aeM at devM the price, you can return It to ua at our expense and we will Immediately RETURN YOUR MOHCT. These stevee mv the very highest grade new model for 1905, made from extra beary polished sheet ateel aad clearfrray pig Iron castings, beaottfully nickel trim med, nickel rails, nickel drafts, medallions, border ran, nra and ornamoatatlons, rich rococo design. BarMkar eeat, ssft eesl er wsoo, efcoaks, steals, toes, eoytMae; tfca will bare. 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