The commoner. (Lincoln, Neb.) 1901-1923, March 24, 1905, Page 9, Image 9
I s. The Commoner. 9 MARCH 24, 1905 &,' W" Yfi .. '" . I IV .. '! .rKM,x fct ? gallon of bran, strain, and in this wash the black goods, as you would in soap suds. When clean rinse in clear water and hang in the shade to dry. Iron on the wrong side, to prevent "shining." All white dresses and waists should be washed in mild suds of soft water; if much soiled, boil; but too much rboiliug in strong suas will make them yellow, in time. Silk waists should not be starched, but should be washed in borax water with a mild soap for suds Care oi the flat Irons is important. They should be kept in a dry place, where they can not rust. They must not be allowed to set on the stove when not in use. To prevent the irons from sticking, a pinch of salt Fhould be added to the starch when mixing. "Fat" for Frying Things In the vocabulary of the cook, lard is not always wliais meant by "fat," and often it will in no wise answer the purpose intended. To lay the founda tion for a stoqk of "fat" in which- it is intended to "fry things," take equal parts of lard and beef suet, melt to gether and strain through a fine strain er or cloth, into a tin pail or stone jar. All fat taken from the water in which beef, or ham. has been boiled, or drippings from fried or roast pork, should be carefully tried out freed from all water, and strained into this "stock" receptacle. Do not forget the straining of any addition, for this Is very necessary. When wanted for use, place as much as is necessary in tne vessel to De used, and bring to a proper heat. A .pot (iron) or kettle is preferable to a skillet, as it is deeper, and will not 'allow the fat to splash out on dropping (things into it. There should be enough fat to boil the food in to entirely . .. - -i , coyer t, .and It should be smoking hot. No fat will fry when it merely boils. A blue smoke must rise from its still surface, but it must not be al lowed to burn. Into this smoking fat IT'S FOOD That Restores and Makes Health Possible. drop your "things," bo they crullers, fritters, or what-not; whatever it is, it should rise to the top of the fat in a few seconds, and should bo turned and let brown on both sides, and at once, lifted and laid on brown paper, or in a colander, to drain. If the fat has been hot enough, scarcely a trace of the grease will be found on tho paper. If tho fat is not hot enough, it wll bo absorbed, and tho food will not be fit to eat. Placing tho dough in the fat will cool it a little, but If it gets too hot, and is in danger of scorching, it must be -drawn a little from the fire, but must not be allowed to get cool. While the fat is still hot, strain it into the jar, and, while the emptied kettle is still hot, wipe out with a newspaper (which burn Immediately), then throw in a small piece of washing-soda, add water, set on the stove, bring to a boil, wash as usual, and the grease will have disappeared. of rain water and one of tho various powders and, with a small scrub brush, scrub tho soil out, changing tho water when necessary. - It cleans it porfoctly. Various cleaning compounds aro on the market, but one of tho commonly used soap powders will do tho work at less cost. If tin vessels aro act on tho stovo to dry after washing, ono Is apt to forget them, and they become ovor hot, and tho solder becomes loosened which will mean a leak very soon. It is best to wipe as dry as possible and set them in a warm place not on the stove. Quick Soap-Making These directions ' must be clearly followed, if t you would have, success.. In using poor grease, lard, butter, frying or kitchen grease, the salt must be washed. out before using; this can be done by melting he grease in water; let boil a few minutes; set aside to cool, then take off the grease. When you open the can of lye, tie a cloth over the mouth "and nose to pre vent inhalation of the fine dust arising from it, as you turn its contents into the kettle. Get a ten-cent can of any good lye or potash, and turn its con tents into an iron vessel with two and a half pints of cold water. Stir until the lye is dissolved; then set aside until the temperaturo by your ther mometer is not over 80 degrees. Melt five and a half pounds of clean lard, grease or tallow, in a pan over the fire when melted set aside until tem perature is 120 degrees by your ther mometer. If no thermometer is handy, the grease must be just warm to the hand, and the lye a rout summer heat (such as we had in 1901, when we all A wire dish cloth is the thing for scraping pots and kettles, and Its use will bo very limited if ono attends to washing up the cooking vessels as soon as emptied. Do not leave the "cook things" until after dinner there will be plenty of dishes to be done at that time, and what there must be will make far less work if everything used about he food has been attendod to .at the proper time. f A Modest Reserve One of our girls asks what she must do when a strange man makes himself offensively familiar, bows to her and smiles whenever he sees her. She neg lects to tell me what she does do, and I am of the opinion that, whatever it is, it is not the right thing to be done. A man who will follow a woman and who will finally raise his hat to her, although he may not actually ad dress her, holds her in no respect whatever. Men know that such ac tions are an insult to any modest woman, and they judge harshly enough of her whom they may approach with such attentions. Such conduct is no sign that the man is "in love" with her, or that she is irresistably attrac tive to the male sex. A woman must not make the mistake of thinking that, when a strange man looks at her with open, bold admiration, it Is because thought we should perish under the she is possessed of irresistible charms, intense rays of the sun). Now slowly If such attentions are not resented, The , Skill of the American Housewife in Bread Making is due to Yeast Foam. It makes (rood bread from any flonr. Ycaat Foam In tlio ymst tb&t rafted the First Grand 1'rlzo fit iue flr. JxmUKxposU tlon an d la m1( 1 by art crocers lit Co a pack aro enough for 40 lonTca. Our book UoodJlrcad: Hcnr tollakolt'rree. NORTHWESTERFJ YEAST OO, Chicago, III. Kwrriwwa There are stomach specialists as well as eye and ear and other special ists. One of these told a young lady of New Brunswick, N. J., to quit medi cines and eat Grape-Nuts. She says: "For about 12 jnonths I suffered se verely with gastritis. I was unable to retain much of anything on my stom ach, and consequently was compelled to give up my occupation. I took quan tities of medicine, and had an idea I was dieting, but I continued to suffer, and soon lost 15 pounds In weight. I was depressed in spirits and lost in terest in everything generally. My mind was so affected that it was im possible to become interested In even ' the lightest reading matter. "After suffering for month I de cided to go to a stomach specialist. He put me on Grape-Nuts and my health began to improve immediately. It was the keynote of a new life. I found that I had been eating too much starchy food which I did not digest, and that the cereals which I had tried had been too heavy. I soon proved that it is not the quantity of food that one eats, but the quality. "In a few weeks I was able to go back to my old business of doing cleri cal work. I have continued to eat Grape-Nuts for both the morning and evening'meal. I wake in the morning with a clear mind and feel rested. I regained my lost weight in a short time. I am well and happy again and owe it to Grape-Nuts." Name given by Postum Co., Battle Creek, Mich. , Look in" each-plcg. for the little book, "The Road to Wellville." pour the dissolved lye into the grease, the lye must be stirred into the grease not the grease into lye; stir until lye and grease are thoroughly com bined and the mixture drops foin the spoon like honey; stir slowly, but not too long, or the lye may separate from the grease; from one to five minutes is long enough, according, to the grease and the weather. The lye must not be over 80 degrees, the grease not over 120 degrees heat. Line a box with old calico to pre vent the soap sticking, and as soon as you are done stirring, turn it into this mold; cover with a piece of carpet and set in a warm place for a"few days, after which empty out and cut into squares. The older the soap is, the better it Is. Floor Covering Linoleum for floor covering is much less caro than stained boards and it may be used for the borders with pretty rugs-scattered over the house. The worst enemy of linoleums is the woman with a scrubbing brush and pail of suds, but it is hard to convince her that both are a mistake. This floor covering should be rubbed about once a week with oil antl methylated spirits, mixed in equal quantities, us ing only a little at a time on a soft cloth, and wiped dry with a chamois skin. Cheap grades of linoleum are expensive, because they do not last, and are far from satisfactory either -in looks or wear. To clean a carpet that has grease spots on it, take a warm suds made even though no thought of harm may enter your mind, you will be tho object of suspicion to more than the man in question. A modest woman carries her re finement with her into all situations, and she does not take kindly to ques tionable attentions from unknown men. The least tolerance of such treat ment will bring insult, to say the least. Occasionally, a lady may be so situated as to compel her to ask slight aid from a stranger, but no gentleman will presume upon this necessity to do more than see that she is. righted, then go his way. A strange man will not make advances to a woman who shows the necessary self-respect. Any girl or woman should draw about her self a line of individuality so marked that it will bo a very bold man who will dare attempt to cross it. Such attentions, at the very first, should be strictly ignored, and if it is re peated, a woman Is justified in appeal ing to the first man she meets to pro tect her from further insult. Almost any man, .no matter how bad he may be, himself, will resent an insult to a woman who conducts herself properly. But the woman should first resent it herself, by a proper bearing and per sonal respect. Too lungry to Learn It i3 claimed by authorities having the matter under .advisement, that there are thousands of children sent to school chronically ill-fed, and with vi tality so low -in consequence of lack of proper nourishment that they cannot prosper with their lessons. The great majority of these children come from families whore either tho parents aro out of work, or tho wages earned are Inadequate to the needs of the family in the way of supplying food. It can not be blamed against tho children if, hungry and weak, they cannot ltiarn, and it cannot bo blamed against tho parents when employment is denied them, or the wage too small. If no wages, or too small, are corning in, the children get little to eat, and that little not of a nourishing kind, thus undermining their vitality and render ing them .incapable of mental effort. Charitable officials in some of the great cities are turning their attention to remedying this evil, which has been brought to their notice by the perusal of a recently published book, "Pover ty," written by the settlement worker and student, Robert Hunter, who also points out a means looking toward a remedy for the evil. The author of this movement says: "In Paris they have kitchens and refectories in tho schools, and substantial little break fasts and lunches. The meals are paid for by tickets. There is a board to de termine what parents shall receive tick ets free. In mis city (New York) children would never know whether they were using free or paid for tick ets, and the rich and poor would sit down together. Of all forms of 'char ity,, this'seems the most harmless; you cannot pauperize the children It is their right to be cared for, and they make no distinction as to who does it." The author claims that 70,000 school children aro chronically ill-fed, and that, on account of being hungry most of the time, they are not capable of do ing school work properly. It is not only the poor children o tho city who aro "chronically ill-fed." Children from thousands cf well-to-do families are turned out every morning anything but well-fed, even wnere means are abundant, owing to the ig norance of parents as to what foods aro nourishing and what are simply "fill ing," and agreeable to a poorly devel oped palate. AW OLD AND WELL TRIED REMEDY. Mrs. Wihblow'8 Boomao Strop for cblldre tectnlotr should always bo used for children wfellff teetalna". It softens the timi, allays all pain, caret wind cnollc and Is tho best remedy for diarrhea. Twenty-flve cent a bottle. !