" - V t?HP' ? " -""' " ' V r "" -mwrf r
FEBRUARY 3, 1805
The Commoner.
9
all else, a desire to appear well In their
own eyes. A gown of becoming fit,
no matter what the fashion, made of
five-cent print, trimnfed tastefully with
bias bands and piping, embroidery,
colored or white, with tape braid, or
with some durable lace, is often far
more dressy than one of wool or silk
costing many times its value in dollars
and cents.
A print gown is new every time it is
laundered and when one does even the
daintiest housework, the dress will, in
time, show soil. There are washable
woolens, but unless carefully handled,
there are few such goods that come oty;
of the process without marks "of the
tubbing in some form or other far
from desirable. Even where large
work aprons are worn, the wash
dresses are best for ordinary house
work, and it is better to gel a good ar
ticle of print, percale or other wash
goods and take time to make them up
attractively than to throw together a
lot of cheap goods that allows you no
room to even respect yourself; that will
get out of shape, "draw up," sag, or
"3kew round" the first time it is ten
dered. Whatever a woman should do,
or leave undone, she should cling to
her own self respect, for the world
her world accepts her at her own val
uation. It is not to be expected that, if one
does all kinds of work about the place,
A FELLOW FEELING
Why Sho Folt Lenient Towards tho
Drunktxrd
A great deal depends on the point of
view. A good temperance woman was
led, in a very peculiar way, to revise
her- somewhat harsh judgment of the
poor devil who cannot resist hi3 cups
and she is now the more charitable.
She writes:
"For many years I was a great suf
ferer from asthma. Finally my .health
got so poor that 1 found I could not lie
down, but walked the floor-whilst oth
ers slept. I got so nervous 1 could not
rest anywhere.
"Specialists told me I must give up
the use of coffee the main thing that
I always thought gave me some relief.
I consulted our family physician, and
he, being a coffee fiend himself told me
to pay no attention to their advice.
Coffee had such a charm for me that in
passing a restaurant and getting a
whiff of the fragrance I could not re
sist a cup. I felt very lenient towards
the drunkard who could not pass the
saloon. Friends often urged me to try
Postum, but 1 turned a deaf ear, saying
'That may do for people to whom cof
fee is harmful, but not for me coffee
and I will never part.'
"At last, however, I bought a pack
age of Postum, although I was sure I
could not drink it. I prepared it a3
'directed, and served it for breakfast.
Well, bitter as I was against it, I
must say that never before had I
tasted a morn delicious cup of coffee!
Prom that day to this (more than 2
years) I have never had a desire for
the old coffee. My health soon re
turned; tho asthma disappeared, I be
gan to sleep well and in a short time
I gained 20 pounds in weight.
"Ono day I handed my physician the
tablets he had prescribed for me, tell
ing him I had no use for them. He
stayed for dinner. Whon I passed him
his coffee cup he remarked 'I am glad
to see you were sensible enough not
to let yourself be persuaded that coffee
was harmful. This is the best cup of
coffee I ever drank,' he continued; 'the
trouble is so few people know how to
make, good coffee.' When he got his
eecond cup I told him he was drinking
Postum. He was incredulous, but I
convinced him, and now he uses noth
ing but Postum in his home and has
' greatly Improved in health." Name
given by Postum Co., Battle Creek,
Mich.
Tvook in each nackage for thefamous
Vt llttlA Wmlr "Tim Pnrrrl to "Wfcll villo."'
she can at all times bo daintily dressed
even in print gowns, for many kinds
of work calls for tho commonest of
dresses, demanding hard usage and of
ten tubbing, but whenever tho clean
dress can bo put on, do not defraud
yourself of the right to be self-re-
SPi?I;tIng' and d0 wear something
white, or of becoming color about
your neck, and givo your hair plenty
of attention.
Quory Box
M. S. For remedy for chapped
hands, see article under heading In
another column. Ask as many ques
tions as you please. , J i
L. J. Any school text-book will give
you the information sought much more
fully than I can do so here.
L. Thomas. The book you want is a
work on entomology, which any book
dealer will get for you. You can
doubtless find what you want at your
public library. y r
Masie. Salmon oil stains are hard
to remove, as the oil contains a gluey
substance which gasoline will not af
fect, it would perhaps bo bt to take
the garment to a professional cleaner,
in a future issue you will find sev
eral recipes for cleaning; care must be
taken, however, in trying them
Aume &. a good preparation used to
take out grease spots is made as fol
lows: Break into small bits a piece of
soap-tree bark about two inches
square; pour over it half a pint of
boiling water and let stand about two
hours. While tepid, strain and rub the
tepid solution into tho spot with a
clean tooth brush, rinsing the goods in
tepid water.
Housekeeper. To take away the sour
ta3te from your buckwheat cakes,
wash the batter in this wise: Add a
quart of cold water to the batter and
stir well; then set away in the usual
cool place and let it remain all day.
At night, pour off all the bitter water,
add the usual amount of hike warm -water
and mix the batter a little stiff,
so that the addition in the morning of
a half cupful of- hot water in which a
teaspoonful of soda is dissolved will
make it just right.
Earle K. For making mince pies of
lard crackling, boil the cracklings un
til tender, then pour off the grease and
water. When cold, chop the cracklings
the same as beef, mixing in this pro
portion: One cup of meat, three cups
oliopped anoles, one and one-half cup
fuls of raisins, half a cup of currants,
a piene of citron shaved fine, cup and
a half of brown sugar, one cud of the
wafer in which the crnnlrlintrs were
cooked, one cupful of boiled cider, tn
blesnoonful of salt, two teasnoonfuls
of cinnamon, one each -of cloves and
alRpice and three of vanilla. Cook un
til the apples and raisins are soft.
Mrs. J. H. I. If your floors are
cood. mnde of smooth, narrow boards,
five them a coat or two of 3fafn and
three coats suopessivolv of hard ofT
flnfch:- nf forwards . erive them a nolish
of mule nil and beeswax to nroduce a
"los. Crude oil Is an excellent floor
dressing, and when used on an old
woolen rne: and rubbed into the sur
face, the result is alwavs eood. Use
but a little of the nrenarMfon at a
time, rubbing It well in before attempt
ing more. The oil contains sufficient
fnttv mntter to lubricate the surface
nnd prevent shoes from marking thp
floor. Tt is also an excellent noHb
for furniture, and when iiRPd sporinclv
and with ron3Klfrahle frfnffon, the noi
sed Rurfnoe of hardwood furniture is
ipTt in erood condition. The racs should
be burnt at once on getting done with
them, as fire often results from spon
taneous combustion of old, greasy rags
left lying about.
For a Scrap Book
To make a durable scrap book take
two yards of paper cambric; cut, it
into pieces twice tho size of the pages
desired, lay them togothcr and loiti
evenly through tho center lengthwise.
Pinit or scollop tho edges auu punch
a hole through the top and ono througtt
the bottom of the boon, or loldcd por
tion. Run baby ribbon through tneso
holes and tio firmly on tho outside of
tho book. The book will stand a great
deal ol usage.
Wlntor Vegetables
Turnips. This vegetable has no salts
fat or starch and may bo served boiled
and mashed, plain, seasoned with but
ter, salt and pepper, or eooued with
bacon, pone or mutton.
Jerusalem ArtlchoKCs. Wash and
boil as you would Irish potatoes, in
salted water until tender; drain, taue
olf tho 3ivin and serve with cream
sauce, letting them lie in the sauce for
half an hour before serving to season.
Carrots. Wash and scrape and par
boil for ten minutes; dry with a cloth
and return them to tho saucepan with
a heaping tablespoonful of butter and
one cup of stock (tablespoonful of
sugar If liked) and boil gently until
perfectly tender about half an hour;
remove cover and boil fast until thn
3tock is .reduced to a glaze; sprinkle
witn a little chopped parsley, If liked,
and serve with the glaze on them. If
any is left, reheat in a white sauce.
Salsify. This is called by some
Oyster Plant, and the taste of the
cooked roots is said to resemble oys
tera in flavor. Wash, scrape, cut into
half-inch pieces crosswise, and throw
into cold water for a few minutes, then
drain and put Into granite stew nan
and boll rapidly uncovered until ten
der. To prevent tho vegetable from
turning black, add a teaspoonful of
vinegar. When tender and the water
about b'oiled dry, season witli butter,'
salt, pepper and cream; or mash and
serve with white sauce.
Parsnips. To be at their best, par
snips should be freshly dug when
wanted for use, and are generally left
in the ground over winter, or dug and
kept in trenches or hills of soil, as
freezing sweetens them. Brush clean
(and lay in cold water if they have
been out of the ground long, to plump
them") and put on to cook in salted
boiling water; cook until tender, drain
and throw into cold water to cauae the
skin to slip off easily; serve plain, with
butter, pepper and salt, or with a cream
sauce; or lav in a baking dish and put
on top of them slices of freRh. fat pork
and brown in the oven. Parsnips may
also be fried in sweet, fresh meat drip
pings, or stewed with meat's.
Requested Heclpos
French Waffles. One cup of butter
and one of sugar beaten together as if
for cake; add singly yolks of seven
eggs; ono tablespoonful of brandy and
the grated peel of one-half lempn or
one salt spoonful of mace. Add alter
nately three cupfuls of flour and one
pint of milk, beating until it i3 full of
air bubbles; then add one ounce of
yeast dissolved in a very little water;
add the whites of the eggs beaten very
stiff. Let rise three hours and bake in
well-greased waffle Irons.
Corn Meal Drop Cakes. Take corn
meal sufficient for the amount of cakes
wanted Tone quart will suffice for a
family of four), put into a pan or howl
with a teaspoonful of salt and table
spoonful of butter and pour boiling
water over it, stirring briskly, to make
a thick mush. Beat three ecers in a
teacunful of cold water and add to the
scalded meal while hot, stirring thor
oughlv until smooth: have a well
greased baking pan and drop into it so
thev will just touch, large spoonfuls
of tho doiieh. and bake in a verv hot
oven. In dinnine the doueh, before
taking it up dip the spoon In cold wa-
Nervous Dyspepsia.
A CURE FOR- ALL.
Not ol Patont Cure-all, Nor a Modern
Miracle, But Simply &. Rational
Cure for Dyspepsia.
In these days of humbuggcry and de
ception, tho manufacturers of patent
medicines, as a rule, seem to tbinlc
their medicines will not soil unless
they claim that it will cure every dis
ease under tho sun. And they never
think of leaving out dyspepsia and
stomach troubles. They are sure to
claim that their nostrum Is absolutely
certain to euro every dyspeptic and ho
need look no further.
In tho faco of these absurd claims It
Is refreshing to note that the proprie
tors of Stuart's Dyspepsia Tablets havo
carefully refrained from making any
unduo claims or falso representations
regarding tho merits of this most ex
cellent remedy for dyspepsia and stom
ach troubles. They make but ono claim
for it, and that is, that for indigestion
and various stomach troubles Stuart's
Dyspepsia Tablets is a radical cure.
They go no farther than this, and any
man or woman suffering from indiges
tion, chronic or nervous dyspepsia,
who will give the remedy a trial will
find that nothing is claimed for it that
tho facts will not fully sustain.
It is a modern discovery, composed of
harmless vegetable ingredients accept
able to the weakest or most delicate
stomach. Its great success In curing
stomach troubles is duo to the fact that
tho medicinal properties arc such that
it will digest whatever wholesome food
is taken Into tho stomach, no matter
whether tho stomach Is In good work
ing order or not. It rests the over
worked organ and replenishes the body,
the blood, tho nerves, creating a
healthy appetite, giving refreshing
sleep and the blessings which always
accompany a good digestion and proper
assimilation of food.
Jn using Stuart's Dvspepsia Tablets
no dieting is required. Simply eat
plenty of wholesome food and tako "
these Tablets at each meal, thus as
sisting and resting the stomach, which
rapidly retrains its proner digestive
nower, when the Tablets will be no
longer required.
Nervous Dvspepsia Is simply a condi
tion In which some portion or por
tions of tho nervous svstem are not
pronerlv nourished Good digestion In
vigorates the nervous system and ev
erv orean 'in the bodv.
, Stuart's DvspepRia Tablets arc sold
by all druggists at 50 cents per package.
ter, repeating this with every spoonful.
Old Fashioned "R:'e 'n Ing'in." Scald
ono cup of corn meal with one quart
of boiling milk, and let it cook fifteen
minutes; add' two tablespoonfuls of
molasses, teaspoonful of salt, beat well
and let cool; have dissolved one ounce
of yea3t in two tablespoonfuls of wa
ter, and beat thoroughly into the bat
ter; mix in three cups of rye meal (not
flour); if the meal is very coarse sift
out some of the bran, but keep the mea
sure of three cupfuls to mix in; put
into an iron pan, bake In a sponge
cake oven, but let it stay in the oven
two hours at least, covering closely to
keep it from browning. Our mother's
mother baked this bread in the old
fashioned brick oven, where it wa3 left
to sfand all night.
Boston Brown Bread. Two cupfuls
of rve meal, one cup corn meal, one
third cud of molasses, teasnoonful of
salt, teasnoonful of soda dissolved in
two tablespoonfuls of water, and ono
nipt of sour milk: beat well and pour
Into molds and steam for four hours.
A "steam cooker" is fine for this.
AN OM) AND WFT.t, TniKT) REMTOY.
KfW. WiVCTVW'8 BOOTIUNO RTRUP for chlldrfla
twthlnr ihnnid Always b utttd for children whtl
tMthlt)fir. ft floftna the suras. Hilars All pain, cures
wind chollft and If tho best remedy for dlarrhoe.
TwcntT'flvd cent a bottle.
iKi3.jj,.i-ilW- SSjk.
. jAufl&f .-, jfc'v uf1H
