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JANUAHY 20, MOB
The Commoner.
9
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with it, half teaspoonful of ciiinambn,
half teaspoonful of alsplce; mix as all
buttor cake mixtures, and bake in a
loaf or thick layers in a moderate oven.
Cooked Salad Dressing. The yolks
of four eggs or two whole eggs beaten
light; pour over them four tablespoon
fuls of boiling vinegar, 3tirring, and
cook over hot water until thick, remove
from lire and add two tablespoonfuls
of butter; season. When ready to
serve, thin with cream.
Escalloped Oysters. One pint of oys
ters, four tablespoonfuls, of oyster liq
uor, six tablespoonfuls of milk or
cream, cupful and a half of broad
crumbs, eighth of a cupful of butter
malted, salt and pepper to taste. Stir
the melted butter into the cream, add
the crumbs, and put a thin layer in
the bottom of the baking dish, cover
with oysters and sprinkle with salt and
pepper and part of the milk and oyster
liquor, repeat, and cover the top with
crumbs and bake thirty minutes in a
hot oven. Do not use more than two
layers of oysters, else the center layer
will be under done, as oysters must not
be subjected to prolonged heat. Long
cooking makes them tough.
Lobster Farci. One can of lobster
(Block Island), one pint of milk, ta
blespoonful of butter, two tablespoon
fuls of Hour, salt and cayenne to taste;
PUTTING IT STRONG
But Doosrv't It Look Reasonable?
I This mnv rpnd nn thniifh wa -wnvt
putting It a little strong, because it i3
- generally thought by the majority of
I people that Dyspepsia in its chronic
h form is incurable or practically so. But
we have long since shown that Dys-
pepsia is curable, nor is it such a dif
ficult matter as at; first appears.
The trouble with Dyspeptics is that
they are continually dieting, starv
ing themselves or going to the oppo
site extreme or else deluging the al-
ff ready over burdened stomach with
C "bitters," "after dinner pills," etc.,
fc which invariably increase the difficulty
even if in some cases they do give a
slight temporary relief. Such treatment
of the stomach simply makes matters
worse. What the stomach wants is a
rest Now how can the stomach be-
E come rested, recuperated and at the
same time the body nourished and sus
tained? This is a great secret and this is
fcalso the secret of the uniform success
of Stuart's Dyspepsia Tablets. Thia is
a comparatively new remedy but its
Isuccess and popularity leave no doubt
eas to its merit.
The Tablets will digest the food any-
ray, regardless of condition of stom-
fach. The sufferer from Dyspepsia, ac-
tcording to a.. actions, is to eat an abun-
Idance of good, wholesome food and use
l.the tablets before and after each meal
Kand the result will be that the food
jf.will be digested no matter how bad
Ryour Dyspepsia may be, because, as be
fore stated, tne tablets win digest the
jfood even if the stomach is wholly in
active. To illustrate our meaning plain
ly, if you take 1,800 grains of meat,
Leggs or ordinary food and place it in a
temperature of 98 degrees, and put
Iwith it one of Stuart's Dyspepsia Tab
pets it will digest the meat or eggs al-
imost as perfectly as if the meat was
lenclosed within the stomach.
The stomach may be ever so weak
fyet these tablets will perform the work
rbf digestion and the body and brain
hvill be properly nourished and at the
Igame time a radical, lasting cure of
Dyspepsia will be made because the
mch abused stomach will be given, to
some extent, a much needed rest. Your
iruggfst will tell you that of all the
inany remedies advertised to cure Dys-
)epsla none of them have given so
fcompleto and general satisfaction as
Jtuart's Dyspepsia Tablets, and not
least in importance in these hard times
s the fact that they are also the cheap-
3t and give the most good for the
sast money. ':"'
molt the butter, add the flour, and
when thtek and smooth add the lob
ster, which should have been picked
fine, season, put in buttered shells, cov
er with buttered crumbs and bako till
brown.
Tobtxoco for. Hoviso Plants
There are many ways in which to
bacco may be made use of by the win
dow gardener as well as the owner of
a greenhouse. It may be used as snufll,
and sprinkled thinly over the plants;
or as stems and bits of leaves broken
up and scattered about among the
pots; or in the form of smoke for fu
migation; or it may be steeped in wa
ter and used to wash plants with. In
all these forms it is a good insecticide
for the destruction bf plant-lice and
other enemies to plant life. Scraps
and stems of tobacco as easily pro
cured in country or city, and to make
the "tea," one has but to place a hand
ful in some old ba3in and pour boiling
water on letting it steep until cool.
Dilute to a light brown color with te
pid water, and pour enough into some
wide-mouth, jar or bucket to immerse
the top of your plant in; take up the
plants, one at a time and hold them,
top down, in the water with one hand
while with the other hand you wash
them clean. If used too strong, tobacco
water will curl and brown the leaves of
delicate plants, so that any error as to
its strength should be on the safe side;
rinse any plants so injured in clear
tepid water as soon as the injury is
noticed. Scale or mealy-bug may be
routed with a teaspoonful of fir-tree
oil mixed in a pail of water and, the
plants 'Washed therein.
Floral Notos
As the days lengthen we shall find
the bulbs we put away in pots last fall
will begin to show life, and we may
begin bringing them into the light and
warmth. ' If carried directly into the
light and warm air, the flower-stems
are apt to stop growing, and will be
short, and the flowers misshapen. It
is better to bring them to the light in
a cool room, until they are growing
nicely, and shade them until the stems
are of a proper length. This can be
done by inverting a flower-pot over
them, or setting a hollow paper cone
or paste-board cone over the top. If
the growth of stem is stopped too soon
by warmth and light, the flower-spike
sometime goes on blooming before it is
scarcely out of the soil. A slight freeze
will not hurt the bulb-flowers, if in a
cold room; but if frozen, do not bring
to thewarmth.
For Our Glrte
Much confudon appears to exist as
to the privileges which may be allowed
girls of sixteen or thereabouts. While
there are absolute rules which govern
social customs in large cities, it is
possible that these rules are modified
in some small towns; yet there are
definite lines of conduct which must
regulate in a general way the behavior
of all who are growing into young
womanhood. In making the effort to
observe the best customs a girl will
unconsciously acquire refinement in
taste and manners, and will learn that
certain recognized conventionalities
are for her own protection. She will
realize, too, that to be modest and
maidenly is infinitely more attractive
than to be forward and free. Youth
fulness of feeling and simplicity of
Jieart are great charms; these qualities
belong by right to every young girl,
and these she should strive to retain.
At eighteen a girl is considered old
enough to take her place in social af
fairs,; but not earlier. It can not be ex
pected that inexperienced girls can dis
criminate in judging character, and
many unfortunate marriages result
from the carelessness or indifference
TOM WATSON'S MAGAZINE
Bid you read Mr. "Watson's announcement of the new Magazine ho
has founded?
Have you subscribed for it? . ?- v"
Do you remember date announced for the first issue?
IT IS FEBRUARY TWENTY-FIFTH.
Do you remember the address of publication office?
IT IS No. 121 WEST FORTY-SECOND STREET, NEW YOI&C
CITY. ' '$
Do you remember the name of the Magazine?
IT IS TOM WATSON'S MAGAZINE. ' . 4
Do you remember the subscription price?
IT IS ONE DOLLAR A YEAR.
Do you wish to be sure of getting the first number? If so, send
NOW ONE DOLLAR postal or express money order, or casli in regis
tered letter, to TOM WATSON'S MAGAZINE, No. 121 WEST
FORTY-SECOND STREET, NEW YORK CITY.
with which parents permit their young
daughters, who are mere schoolgirls, to
indulge in flirtations which may seem
perfectly harmless,-and yet which rob
a girl of much of the freshness of
heart that is so well worth keeping
until later years. Young girls can not
bo too reserved about corresponding
with men, exchanging photographs or
rings, tir being seen in public places
with them unless accompanied by an
older person. It is well for girls to
remember that, while men may like to
amuse themselves with those w.ho are
jolly, and "free and easy," they pre
fer the girl who is quiet, dignified and
gentle, and not lavish in her compan
ionship. Men like what is difficult to
win, not that which may be had for the
asking. Every man who is worth
thinking of has his ideal of what a wife
should be. She may have beauty and
cleverness, but these attributes are not
essential to happiness; while modesty,
truth, kindness and sympathy are
among the womanly characteristics
which he feels sure a wife should pos
sess, and, above all, she must be one
whom every one respect3. When a
young man undertakes any familiarity
with you, placing his arm around you
or trying to kiss you, unless he has the
right of your affianced husband, be sure
that he is not showing you the respect
that ho would want another man to
show his own 3ister. Until a man has
told a young woman that he loves her
and wishes her to. be his wife, she has
certainly the right to repel, with dig
nity and candor, any advances of this
nature. He will respect her the more
for doing so. Selected.
Asbestos
Emma S. asks, "Is there any dress
material that is positively fire-proof?"
In the Encyclopedia Britannlca, men
tion is made of the fact that gloves,
napery, towels, handkerchiefs, and
even dresse3 have been woven of a
material called asbestos, and to purify
them, they had but to be thrown into
the fire. Firemen's garments have been
made of it, and it is said to be specially
indestructible by fire. Asbestos 13 a
variety of the hornblende family of
minerals, and consists of fine crystal
line elastic fibres with a silky lustre,
varying in color from white to gray
and green. Its uses are varied and in
teresting, and asbestos pads are much
used about the kitchen and dining room
to protect cooking vessels from the de
struction of contact with flame, and on
which to set hot dishes' to preserve
the polish of the table. The world's
supply Is, for the most part, obtained
from Canada, and the Quebec deposits
have, in the past, proven to bo the
most profitable mineral mined in the
province.
Cooking Meats
..- One signing herself "A Young House
keeper," asks why meats should not
be put on in cold water. It depends on
what tho meat is cooked for, whether
the water must be hot or cold, to begin
with. When the meat is intended sole
ly for tho making of soup or broth, it
should be carefully wiped off with a
clean cloth and put on to cook .in
plenty of cold water, bringing it grad
ually to a boil. Cold water allows the
meat to part with its salts, albumen
and flavoring matter, soaking these
substances out into itself. Tho albu
men rises to the top in a brownish
scum, when it begins to boll, and is
generally taken off, though some cooks
prefer to leave it. The longer the meat
is boiled, the better the broth, but tho
tougher and harder the fibre. One can
not have both juicy, fine-flavored meat
and rich broth from tho same piece of
flesh. Tho poorly-flavored mass of
fibre, when removed at the proper time,
will contain nearly all the protein, and
by proper seasoning, and adding vege
tables and a little flavoring matter,
such as celery, etc., it can be made
into a palatable and fairly nutritious
dish, while the water in which it has
been boiled may be used as stock for
different kinds of soup. Lean, bony
pieces are best for this use, with a3
little fat as possible.
If the meat alone Is to bo used, it
must be put into boiling water, and
kept at about boiling, point for ten
minutes, after which it may not boil
so hard, but bo kept gently simmering.
The boiling water will coagulate the
albumen and seal tho pores, thus pre
venting the e3cape of .he juices. Tho
gentle simmering will cook the meat
thoroughly and it will be tender, juicy
and fine-flavored. The water in which
it is boiled should be nearly all gone
by the time it is done, and this will
make delicious gravy for the meat.
Hard boiling for any length of time
will cause the meat to be hard and dry.
Cooking meats is an art in Itself. When
the meat is done it Bbould be set off
the fire and left to cool in its own
juices. If liked, it can be put into a
pan and , placed in the oven and
browned quickly, and it will then be.
tender and criap.
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