The commoner. (Lincoln, Neb.) 1901-1923, March 24, 1905, Page 8, Image 8

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The Commoner.
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' V0LUMJ3 5, NUMBER i0
Cleansed Anew
I am cleaning my house, in the soft
spring light
The house of my soul, you know;
I've opened each window and long
shut door
That into each room sweet winds
may blow.
And when I have finished, so sweet
"twill be
That friends may gather sweet com
fort there;
Its walls will be hung with pleasant
That may give forth lessons of love
and cheer.
Purged of all litter, each tiny space
I will polish its windows with hope
and truth,
And its home-like comforts alike will
The lonely and old, ana tne restless
Cleaning and scouring and scrubbing
. v?. away,
From the lowest nook to the top
most flight,
Bringing whatever is worth to view,
Burning the rubbish, and bleaching
the blight.
And my rooms shall be beautiful,
And open wide to the light and
No Bccrel chamhor, with close-shut
Shall bar my guests from its Joy
save one
One tiny closet, ali sweet and clean;
And no one may ever enter there
Save my heart and me, when the way
is dark,
And I go to the Father in secret
cook if the party happens to have a
cook book and a few pots and pans.
What a fallacy! A great chef is born,
like any other great artist," but he
admits that, like the humblest of us,
he must learn his art as we do ours,
though he has a natural gift for his
work, even before he starts."
He further tells us that "Women
rarely care to take much trouble over
cooking, especially when they are not
acting as professional cooks; the house
wife who does her own cooking con
siders it a waste of time to spend
much of the day in her kitchen ar
ranging for the family meals." He al3o
contends that women must learn that
no trifle is too small for their consid
eration in the matter of cookery.
There are several reasons that he
has left out of the argument: One of
them is that, while a man cook insists
on having everything called for outfit-
and all at his command, a woman
generally has to put up with what she
can get, simply because she can not
help herself. Not one kitchen in a
thousand has a set of scales or graded
cups for measuring, ana very lew
kitchens have an outfit that a "man
cook" would at all accept as complete.
Then, too, one ''small detail" with
which no man cook troubles himself
overmuch is the one relating to econ
omy making everything count for
something. Women cooks, especially
tnose in their own homes, are usually
pinned down to a set sum for expen
ditures; they must either have doled
out to them, nickel at a time, the
nouse-money, or are conlined to a cer
tain monthly allowance which must be
made to cover expenditures for certain
departments, no matter what unforseen
emergencies may occur; and the sum is
generally the minimum.
As to devoting much of the day to
her kitchen; it must not be overlooked
that the average woman cook, in her
own home, must be a sort of composite
wife, mother, nurse, hostess, seam
stress, laundress, scrub wnrrmn ortnnrl
Olir Mnma P.Vin4c? 8..1 .1 i ii .. '-.
..w... .., BU1, uuu ruusiauoui" generally, as
One of our exchanges goes into a we as cook, and her day has but
Housewife. A sulphur candle,
which can sbe had of your druggist
for ten cents, should be burned in
your closet. Not dangerous.
S. M. Not being a physician, I can
not give you a prescription for a "sure
cure" for your troubles. Ask your
Ignorant. Cake may be eaten with
the fingers or with a fork. Most peo
ple prefer the fingers.
Mrs. M. H. If the trunk is not too
greatly damaged, give it a good rub
bing with hot linseed oil applied with
a woolen cloth, not too much at a
time; then varnish.
Anxious Mother. To break the child
of sucking her thumb, put a little red
pepper on the thumb every time she
puts it in her mouth. She will soon
let it aione.
M. D. S. Coarse bread, good but
'ter and lean meat are said to be best
food for nerve sufferers. Eggs, if
eaten, should be well cooked. In many
cases, an egg that has been boiled
twenty minutes can safy be eaten
where an underdone one would cause
Agnes L. One tabkspoonful of
good vinegar, mixed with three of
pure linseed oil, and plenty of rub
bing with a woolen cloth to bring out
o polish is said to be line fcr mahog
any furniture.
Student. Whi'e it is not obligatory
for a man to give up his seat in a
public vehicle, a truly coi-rteous man
will always resign his place to an old
rian or old woman, a cripple, or n
woman carrying a baby.
Mrs. S. Four ounces of rose water,
to which add, drj,) by drop, stirring to
keep from curdUng, oue 'drachm of
tincture of benzoin, for a milky prep
f ration for the skin. Be.izoin is very
drying to the skin.
lengthy discussion as to why a man
makes a greater success at cooking I
than a woman does. The writer
claims that "there is absolutely no
question as to who makes the better
cook the man or the woman," and
cites as proof the fact "that all the
chief hotels and restaurants in this
country and in England employ men
at the head of their culinary depart
ments; that a female 'chef is not to be
found In any large kitchen."
The writer adds that "cooking is a
fine art, and rises far above a mere
domestic xluty," and that men are not
more epicurean than women, as women
are quite as fastidious over their food
as the ordinary man. The reason he
gives for man's superiority over wom
an in the line of cookery is the thor
oughness and exactness with which
he does his work; that a man cook
will insist on having everything called
for in a recipe, or let the dish go,
while a woman will try to got along
with what she has thus spoiling the
dish. He further says that "a great
many people think that anyone can
twenty-four hours in jt. Into these
hours she must crowd the work of a
dozen trades and professions aside
from that of "chef," to say nothing
of the time wasted in sleep. If she be
"at service," she will have less of
the responsibility, but many demands
will bo made upon her time outside
the pots and pans. Last summer, while
at the World's fair, I watched the
ladles who were giving lessons in cook
ery. Not one that I saw waltea on
herself in the matter of reaching after
or washing un the thiners hsp,i n i,
demonstration. There was always a girl
or woman at her elbow to assist her
But I have known women in the home
doing a little of everything, dodging
in and out of the kitchen on a score
or more of outside errands, who could
beat any professional cook at gettin-
nf S 1;eaU1f1UJ' VQUS meals out
of next to nothing,1' with only a few
vessels to get them, up m. What could
she not have done, had she devoted
her full time to cooking and concoct
ing alone with two or three assistants
always at her elbow! Ibtants
Spanldnp does not cure children of urine dim.
culties. If it did there would' he few ohildron
that would do it. There is a constitutional cause
for this. Mrs M, Summers, Box 100. Notre
Damelnd., will send her homo treatment to
any mother, She asks no money, Write hor
today if your children trouble you in this Viv
Sthcffit0 ChM TUG cl,ances iit
Query Box
C. E. G. Can not tell you of- a clo-m
ing process for the white shoes
tn ffnSie,"Chives are used Principally
to flavor soups and salads. y
Busy BeeA-There is no set form for
a note of thanks for favors renTered
Write as you would speak, but briefly
Paper Hanging
It would seem a waste of time and
space to give drections for paper
hanging, were it not for the fact that
there are always beginners, and, in
the hurry of the house-cleaning sea
son, the professional hanger is not
always to be had. Then, too, the work
is not hard, or difficult to understand
and with a little experience and a
uash of common sense, members of
the family may easily do it them
selves, at quite a saving of expense.
Among our Querists are several seek
f,nr TuSUfh informaon, and they
will find their answers in (.his article.'
?r ?ou have settle1 ie ques
on of co or and design for each room
to find the quantity of paper needed
for each, multiply the length of the
(sT i(28afL??teeni et) by Ule widLl1
(say 12 feet), and then multiply this
?y Ah0 ght of tllc wns (soy nine
feet). This will give you the numbe?
of square feet of wall surface that
is to be covered. " For t e celling
multiply the length by the width and
you will have the number of square
feet of ceiling surface. The
nrmEoibe ,a,PDed over te
at each angle of side and end
and this must also be allowed for'
Wal paper is sold by the "double
roll, ana in each double roll there
are supposed to be sixty square feet
pf paper. Your dealer will soli you a
'single roil" but no less. Divide the
bvf f S,qUaro feet o wall surface
?olw?n?Umb?P!! feet in ine b
roll (60), and this will give von S
number of rolls nnmin,i i !! J?u . the
"waste" in cutting, for you must mS
the designs of the paper as you w
it, and some patterns are more tS
ful than. others, owing to the si?
the designs. It is always as Wei t
get a little more than enough as th
dealer Avill generally take back U t
is left if not less than a single roll
Bordering is sold by the yard ami
each double roll of border contain!
u1UUm tuu 1U ' not I0rG"ting any
projections or recesses, and divide tin
number of feet by three, to find tk
number of yards of bordering needed
If you have never papered a room it
will be well to take a few lessons' or
the professional hanger, as there are
many things, small in themselves
that must be carefully observed in!
order to succeed. Like everything else
it is easy enough after you once know
how, and it is not difficult to learn.
Some Contributed Recipes
Rhubarb Pie. -To one cupful of fine
ly chopped rhubarb add a cupful of
sugar and the' grated rind ol one
orange or lemon; put a tablespoonful
of corn-starch, into a cup, moisten
with a tablespoonful of cold water,
and pour in enough boiling water,
stirring, to fill the cup; add this to
the rhubarb. Beat until light the yolks
of three eggs and add to the mixture,
then pour into a pie, dish lined with
good crust. Bake without top crust.
When cold, cover with a meringue
made with the whites of the three
eggs and half a cup of powdered sugar.
Set in the oven and let brown deli
cately. Asparagus Soup. Use the water la
which asparagus has been boiled and
the tough ends of the stalks. Cook the
stalks until tender in the water; press
through a colander; put a quart of
milk Into a double boiler, and when
it is hot add two tablespoonfuls of
butter and two of flour previously
blended. Cook'until smooth, then add
the asparagus pulp and water, sea
son and serve.
Gooseberry Pudding. Use either
fresh or canned berries. Stow the
fruit gently until i will pulp, then
beat it up. To every pint of pulp
add a quarter of a pound of sugar
(more, if liked), two well beaten eggs,
one ounce of butter and a quarter of
a pound of bread-crumbs. Mix all to
gether, except the eggs, which must
not be added till the mixture is quite
cool, and then stirred in thoroughly.
Put the mixture into a buttered dish
and bake for half an hour; strew a
little sifted sugar over the pudding
before serving.
For the Laundry
We are beginning to get out our
pretty dresses, and making them ready
for use the first fine day. White
waists and other white goods that
have turned yellow from Ijing too
long, or from careless handling by
the last laundress, should be dipped
in boiling water in which some cream
of tartar is dissolved, and rinsed thor
oughly. Or, to each pailful of water
in the boiler add one tablespoonful of
coal oil; let the clothes boil twenty
minutes, then remove from the boiler
into very hot water and rinse well,
hang in the sunshine, and th y will
be white and clear.
Colored goods, or white goods with
colored figures, should be soakKl half
an hour before washing in a pailful
of water to which has been added a
tablespoonful each of salt and alum,
which will usually set the colors.
Soiled ginghams and muslins should
be washed in thin starch water, wltn
out any soap; the starch clears the
print, and will usually stiffen the goods
just enough. When washing hlacK
goods, such as duck, percale, calico,
lawn, and goods, which should ho
starched, .use no sojip, jjmt in water
enough to wash a dress boil half a