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The Commoner.
9
MARCH 24, 1905
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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.
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