W'Wpini.iMWl ., .1. -mmnmuftf nriynia !
DECEMBER 30, 1904'
40
Loaves
of
Bread
Bach bread as you nover tasted before
can bo mado with oho 5c package of
I CAv I
FOAM
The Wonderful YeasL
Yeast Foam Is thq ycant that raised the
First Grand Prlzo at tho St. Louis Exposi
tion, and la Bold by all grocera at Cc a pack
age enough to mako 40 loaves. 8nd a
postal card for our new Illustrated book,
Good Bread: How to Mako it."
NORTHWESTERN YEAST CO.
Chicago, III.
must not bo too wt, and no water
should be given until the pots are no
ticeably dry. Sodden soil is a most
fatal condition Jsfo "other food than
water and sunshine should be given
them until growth and bloom are well
under way, when spine diluted liquid
manure given once a w6ek greatly im
proves the volume and .richness of col
oring, both in foliage and flower,, if the
light is good. A few drops of ammonia
occasionally in the water is good for
them, but the manure which gives
them satisfactory results is made by
steeping stable manure (not too fresh)
in water, then diluting the water until
the color of pale tea, when it can be
safely put on the soil. An excellent
thing for them is to spray the foliage
at intervals with clear, tepid water.
Nothing gives a room" such an air of
refinement as a few healthy, well-cared
for plants, whether only foliage or in
bloom.
together, and a little carrot
adds to tho flavor of ll?1 ? , t,ufn,I
fruits oTlouZ ifwoufd wVto
tM?mBn maHa double coy?
for the boiler used, and a nerforat.?,!
Un raised floor, to set the Su
With the means to retain the steam
and good rubbers and tons tK
unld,neVer.b a ar tfSSd so put
dTflneA8teamC00kerW0
The Commoner.
Cookod Fondant
As all our readers may not be able
to get powdered sugar, "XXX" with
which to make the uncoolS fondan '
hero is another way for making tho
candy: Take a porcelain-lined kettle
clean and new, and put into it a pound
or granulated sugar and a cup of cold
water, to which add a half-teaspoon ful
of cream tartar to prevent tho syrup
becoming sugary. Boil this syrup rap
idly for about ten minutes, being care
ful not to scorch; do not stir, or it
will grain. Test the syrup by holding
f""' llusyi i icewater a moment, then
taking from the point of a small stici
or skewer a drop of the boiling syrup,
and if it can be rolled between the
fingers into a soft, creamynot sticky
ball, the syrup must bo taken up at
once and set to cool. In a few minutes,
when a thin film rests over the mass,
it is ready to stir; beat with a spoon
till it is a soft, white, creamy sub
lime, me consistency of creamed
butter. This is the fondant. It can
be worked like dough, and can be flav
ored or colored any way to suit the
fancy, or molded into any shape. If
the syrup boils too long, the fondant
will bo brittle, and the little water
must be added and the syrup boiled a
little again.
to quality of material, or width and
make up very daintily. ' U
will !!an,d8, of co,orcd materials that
m miin, lnunilerlnK, are used on
vZim undTvcar' and add to ind,
viduaJlty and bccomiugnoas.
Pkito Cndlos
becomomo lDS riCand,C8 ftt h0m M
become so popular, and tho recipes
for tho various kinds aro bo plentiful
and so reliable that it would seem a
was o of space to chant tho virtues of
to home-made articles over the harm
lu ness of tho cheap, gay-colored stuff
Bold in stores. But not nearly ovory
ramlly has learned to avail itself of
this modern economy of both health
and money, and tho majority go right
on, feeding the trash to the children as
well as consuming largo quantities
themselves. Nearly every cook-book
published has a candy-making depart
ment, in which aro given recipes with
out number, with detailed directions
for using them. Not a few books or
booklets aro clvnn rvnt nntlKnt.r ,. i.
interests of candy-making, while al-
iuusl every nomo department in news
papers and magazines print perfectly
reliable ways and methods of manu
facturing harmless sweets. These may
he quito inexpensive, or they may be
as elaborate as ono desires, but in
either case they may bo perfectly
wholesome if not indulged in too free
ly. Now is a good time to look up the
recipes which will suit the occasion,
and see what you can make of them.
9
Contributed .oclpes
Cut beef, mutton or lean, pork into
pieces that will slip into the mouth of
an ordinary glass jar. And pepper the
meat lightly. Place some of the fat
in each jar of beef. Pill the bottom of
the jar and press down, but have the
meat loosely packed at the top, to give
it room to expand in cooking. Put on
the jar a new rubber band, screw on
tho top lightly, and set the jar upon a
floor of slats in a wash boiler, with a
lew inches of water underneath .the
slats. Cover the boiler with eight or
ten thicknesses of cloth, put on the
id and weight it down with flat irons.
Hie 3team must be retained carefully.
Steam five hours; then remove from
the boiler, one jar at a time. Screw
down the top, press tho edge of the
metal down into the rubber with the
wrench or the handle of a knife, turn
the jar upside down an instant, and,
f u 0es not leak set lt asIde t0 C001'
" it leaks any, try another rubber,
or perhaps another top, and, if you
consider that jar doubtful, set It aside
with a special mark, to be used soon.
. , can sausages; shape the meat into
jails, drop them into boiling fat for a
lew minutes to brown, then..dip them
ri e jar or Pceed as ahpve.
Chicken or tender meat, may he so fried
Xm then there wm be a rich
sweet waTy WIth it.-Spareribs.and
sweet potatoes aro very good put ui
Children's Fixshfons
The writers for the fashion maga
zines tell us that "the very best of the
clothes now being shown for the small
girl are comfortably full and pleas
antly plain, combined with a clever
conception of the best lines of the chil
dish figure." Fine soft flannels, charm
ingly colored and patterned, with
checks very much in the lead as a fa
vorite, and the brighter and gayer col
ors are used, the checks being quite
small, many of the colors being merely
thread lines.
Blouse suits, the waists of which
blouse but slightly, but comfortably
full, with the skirt3 shirred or plaited
full into the band, are favorites this
year, and these may or may not be of
the guimpe order, or its modification
tho suspender dress with its broad
shoulder-straps worn over a white
waist. The sailor suit is still favored
by many.
Hair ribbons may be very wide for
tying the lock on the forehead, and
shows up nicely under the hat-brim.
Quaint little poke bonnets are again in
favor for the small miss.
In everything, comfort is aimed at.
Serviceable Trimming for Underwoeu-
Tucking is a very popular trimming
for underwear, and comes in eighteen
inch width, costing 50 cents to $1.50,
and even higher, per yard, according to
quality. It requires about half a yard
for a yoke, and cut on the bias, is
used for underskirts, nigm-gowns, auu
other mii3lin garments, very much as
we use, insertion. All-over embroider
ies are the same width as the tucking,
and may be had for prices varying
from 50 cents to $4.00 per yard.
Ruffling may be had ready for ap
plying by the yard at reasonable prices
- . -a 111 I, 1-mo
and or an graaes oi quumy, uui it u
not give the satisfaction that is found
in the home-made article.
w ' n .uiTKaoD nf tnvhirfi and
width, aro to be had, prices according
Pumpkin Pi
Stow pumpkins until no water is
left in them, mash vory fine and let
stand where all water will dry away.
Do not let scorch. For each pie take
one well-beaten egg, half cup of sugar,
two teaspooniuls pumpkin more, it
liked half pint of rich milk, a little
salt; stir well together and season
with cinnamon, ginger or nutmeg, as
liked; bake I.i an undercrust fn a hot
oven. Steamed pumpkins, instead of
boiled, is much nicer, and no risk of
scorching.
Sympathy In Womon,
I have never found a woman battling
her way in the world who has not
grown more sympathetic with human
suffering, more patient with the little
trials of life, more lenient and forgiv
ing with the erring, and more appro
ciative of home and family ties, writes
Emma Leonidas Kelly in tho Woman's
Home Companion. Independence, elf
reliance, ami the adoption of honor
able business methods need not de
stroy tho inherent gentleness of wo
man's nature, unfitting her for the ex
alted statio of an affectionate wife
and tender mother. And as the les
sons of the practical realities of .a'e
must come sooner or later, must be
learned by most women, if they be
learned in early womanhood, the
dream life displaced by the real life,
no "rude awakening" to the world as
it is awaits the woman. When ac
quainted with the trials and disap
pointments that confront business and
professional men the wife can more,
fully appreciate the wear upon the ner
vous system due to the constant grind
of daily cares. Knowing the real work
of life, she becomes a companion, fully
appreciating the joys of success and
the disappointments of failure, sharing
in both alike with her husband an-1
when thus ipreciating me icenng oi
nervous exhaustion and irritablene3s
she quietly passes over these manifes
tations, which to the inexperienced
woman often prove the beginning of
estrangement, as between such and a
dejected husband there can be but lit
tle real companionship and sympathy.
An American Novelist
Anna Katherine Green has been
called the American Gaboriau, and Las
written some of the best detective
cn!?v m haV0 ?W n thto
enabr -T-d'SS
enables her to thread her way clearly
wh?T?. aml. McPnflIctl"K llumiona.
10 UUHalO. N. Y.. Whom ul. . ,..
Z?l SSL?"' ... ' "
r "& in Vermont, soon after
graduation oho wrote her first novel.
Which mndo nn Itmtnnt i.u. i, .'
rapidly through edition aftor WWw
was used In Yale as a text-book to
show tho dangerous fallacies of clr-
; """! uviuenco; was crltlclwd by
famous lawyers who woro aurprlHod at
nla8t?r,y of lcKftl l,olnt: was re
published in many languages, and still
onjoya a largo sale. rn 1834, Miss
Green became tho wife of Charles
Ilohlfs, an actor, who, a few yoars ago,
forsook tho stago for artlatlc Individ
ual work In furniture for which ho re
ceived many medals. Mrs. Rohlfa has
written over a scoro of volumos,
mostly detoctlvo stories, and all of
them Intensely interesting to lovers of
the thrilling and mysterious.
Old-Fashloned Jvjmblo
One pound sugar, half pound of but
ter two oggs, flour enough to mix
stiff. Cream sugar and butter, add tho
beaten yolks of oggs, then tho flour,
and last, tho whites of tho eggs beaten
very stiff. Flavor with vanilla. Roll
them, cut out, and moisten tho top
of each ono with whito of egg, and
sprinkle sugar over them. I3ako quick
ly. Let them cool in tho open oven
a few minutes; sot them on tho table
out of tho draft until cold, then pack
them carefully in a tin case. To havo
them extra nlco, add to the mixture a
pound of blanched almonds chopped
fine.
The Farm Child' n LulUby
Oh, the little bird Is rocking In tho
cradlo of the wind,
And it'n bye, my little woe ono, bye;
The harvest all Is gathered and tho
pippins all are binned;
Bye, my little wee one, bye;
Tho little rabbit's hiding In the golden
shock of corn,
Tho thrifty squirrel's laughing bun
ny's Idleness to Kcorn;
You aro smiling with the angels In
your slumber, smile till morn;
So It's bye, my little wee one, bye.
There'll be plenty In the cellar, there'll
be plenty on the shelf!
Bye, my little wee one, bye.
There'll bo goodly store of sweetings
for a dainty little elf;
Bye, my little wee one, bye.
The snow may be a-flylng o'er tho
meadow and the hill,
The ice has checked the chatter of tho
little laughing rill,
But In your r:osy cradlo you are warm
and happy still;
So bye, my little wee one, bye.
Why, the Bob White thinks the unow-
flake Is a brother to hi song;
Bye, my little wee one, bye;
And the chimney sings the sweeter
when tho wind Is blowing
strong;
Bye, my little wee one, bye;
The granary's overflowing, full arc cel
lar, crib and bin.
The wood has paid Its tribute and tho
ax has ceased Its din;
The winter may not hirm you when
you're sheltered safe within;
So bye, my little wee one, bye.
Paul Laurence Dunbar In Lippiucott's.
Stops
Chilli
"PainktUfif
(PERRY DAVIS')
Cures
Colds
r
(
iAmii. "