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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (April 21, 1905)
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APHIL 21, 1905
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pears at precisely 2 o'clock in the
afternoon of Easter Saturday in the
tomb of the Holy Sepulcher. Through
the holes in the walls of the sepulcher
candles are passed to the patriarch of
Jerusalem,, who is inside; there are
returned ablaze presumably lighted
by the sacred fire, and other candles
are lighted from these. Swift mes
sengers carry this holy fire through
out the length and breadth of Pales
tine, to Palestine, to Bethlehem and to
all parts where pilgrims travel. Hun
dreds of people sleep during the pre
vious night in various chapels, that
they may secure good places on the
morrow, and there they will stand for
hours waiting in patience and thrill
ing expectation for this miraculous
holy fire. Ex.
thin chips of candied citron are placed
in the marked cross before baking.
Fann and Fireside. '
Easter Cakes. Take one pound of
flour, half pound of butter, half pound
of white sugar, yolks of two eggs and
tne wiiite or .one, and cinnamon to
taste; mix half the 'butter with the
flour, sugar and spice; melt the re
mainder of the butter and mix with it
the well beaten eggs, then mix all well
together. Roll it out thin, cut into
stars, circles and other fancy shapes,
ana unite in an oven not too hot. "When
cool, cover half of the cakes with white
icing and the remainder with yellow.
Sprinkle chopped almonds over the yel
low frosted ones and ornament the
white ones with tiny candy eggs in
yellow ami pale violet.
on young girls' dresses, but much work
may bo put in thorn yet convoying
tho idea of extrcmo simplicity.. Plaid
materials are seen, and are best made
up tho straight way of tho plaid. Do
liniator for April.
Hot Cross-Buns. Mix half an ounce
of good yeast with a little warm milk;
take two pounds of well-warmed flour,
half a pound of butter and half a
pound of sugar, and make the whole
into a light dough with as much warm
(not scalding) milk as is necessary;
adding currants and spices to suit the
taste. Set the dough to rise in a warm
nlace for an hour or two, then form
into nice-sized pieces for buns and set
on buttered tins. Cover with a piece
of flannel and set in a warm place to
rise again for twenty minutes; when
well risen, mark a cross on each with
the back of a knife, brush over with
Bweetened milk and bake in a hot
Hot Cross-Buns with baking powder.
To one quart, of flour add one tea
spoonful of salt, two tablespoonfuls
white sugar and one tablespoonful of
baiting powder; sift all together, and
then rub into the flour three ounces of
butter; add sufficient milk to make a
very soft dough, and roll out in a
sheet an inch thick. Cut in square
buns, and in the center of each, top
cut a deep cross with the back of a
knife;blade. Bake in a quick oven.
iTlie spices generally .used in .hot crass
.. buns are, equal . quantities of ground
gmger,, alspice, coriander and caraway
seeds mixed together. Sometimes very
Quick Cake. Break two eggs into a
coffee cup and fill cup with cream, one
cup sugar, one and a half cups flour,
two teaspoons halting powder, one
large spoon melted butter, a small bit
of any flavor; bake quickly, use grease
and paper. When done, turn out on
damp towel and roll immediately with
jelly or preserve's. Nice for sauces or
to slice and eat cold. This can bo
doubled, but is better to make twice if
more is desired, as this quantity serves
Sponge Cake. Whites sixteen eggs,
beaten to stiff froth, two cups of flour
(large coffee cups), two and two-thirds
cups of sugar (fine or rolled), four
level teaspoons of cream of tarter, a
small bit of lemon juice and a few
drops of any desired extract. Do not
beat hard while mixing. This cake has
never been beaten if well made sel'
dom fails to take premium at our fairs,
and has been made in our family for
the past twenty years. Reader.
A Doctonte Talk on Food
There are' no fairer set of mditfon
earth than thedoctors, and when-they
find they have been in error they are
usually apt to make honest and manly
confession of the fact.
A case in point is that of an emi
nent practitioner, one of the good old
school, who livtes in Texas. His plain,
unvarnished tale needs no dressing
"up: t& "P
"I had always had an intense preju
dice.which I can -now see was unwar
rantable and unreasonable, against
Will mnchiyidvertised foods. Hence,
. $$nc?t read aline of the many 'ads'
X&Grape-'Nuts, nor tested the food tlu
"While in Corpus Christ! for my
, health, and visiting my youngest son,
who has four of'tbe ruddiest, "healthiest
little boys I ever saw, I ate my first
dish of Grape-Nuts food for supper
with my little grandsons. I became ex
ceedingly fond of it and have eaten a
package of it every week since, and
find it a delicious, refreshing and
strengthening food, leaving no ill ef
fects whatever, cjiusing no eructations
(with which was;formerly much trou
bled), no sense offullness, nausea,, nor
, distress of stomach in any way.
' . "There is no' other food that agrees
with me so well, or sits as lightly or
-. pleasantly upon my stomach as this
does. I am stronger and more active
since I began the use of Grape-Nuts
than I have been: for 10 years, andam
.,hq longer .trqubftji with, nauseaanfln
'digestion," Na'e given by J Boston
. - 'Co;,. BatueureeKr-Micn.
-. iqqA flO ,
i &6ok in(aeh package for -the-famous
Uttl book; '-TheTOaatof WeHville'." i.
The loose, blouse effect of. waist is
rapidly becoming lost, while the Di-
rectoire is taking its place. Fashions
that emphasize the natural curves of
the figure instead of concealing them
are leading up to the draped and fitted
bodice, the full round bust and the
tapering waist. The hew corset, while
retaining the straight front, has a
higher bust and more abrupt hip.
Surplice effects- lend themselves
readily tp .ttje pew waists, and can bo
made pfectomihg to both the full and
the slender figure. '. :
Sleeves continue full at the top, the
shirring down the center or along tho
inner seam is varied, by gathering
cording orn smocking?" cElbow sleeves'
are. growing in favor, and with them
long gloves are wormor. if .
Tuckejrrand chemise'tte's, made (
lace, b&niiingerie, show various ..oifo
broiderjeg-rrand fancy stitchings; andj'
are worm wiin 'open-inroateuurpiica
and "flrapd bodices'.' v' ?" , M
Skirt's c are cut circular, or many?
gored; circular flounces are seen, and
tiny knife.jplaitings are used as trim
mings, f. . "'O'
The now hats are .smaller than here
tofore; Ja.ce, lingeriey. eyelet' embroid
ery, flowers and foliage are used as
trimmings. Picture hats, either white
or black, are still worn with dressy
costumes. Hats generally dip down
far over the eyes; but the brims are
much wider in back than in front, and'
all the trimming is at the back or at
the left side toward the back.
"Glove handkerchiefs" are batiste
handkerchiefs so small as to be worn
inside the gloves, on the palm of the
hand, or in the little bags used for.
Embroidered batistes, linens, coarse
linens of the canvas order, and thin
etamines are in great vogue. 'All sorts
of ginghams in plain colons are used,
trimmed with fancy gingham bands.
Linen, braids and galons are combined
With the heavier ginghams. Serge's,
havfi tnlctin- oh" a new lease of life, .lis
fwell a a'fih'ehess, arid Sppleness, of
' No great abVatitfh ermisslbie
Learning the Hard Lessons
I am reading a letter from avdear
little" girl friend, which so strongly
recalls tho trials of my own young
days, that my heart gooB out to her In
intense sympathy. She says: "I just
hate (heavily underscored) housework
everything about it; but Mamma
says I must (again heavy underscor
ing) learn to do it and to do it well.
But she says I may ask you, and I
shall do just as you say: Now, is there
any use for me to do tho work I hato
to do?" She gives some of her experi
ences in getting through with her de
spised duties, with an earnestness of
language that awakens my sympathy,
but I can not help feeling that she has
the wrong idea, or is looking through
"crooked glasses." In the first place,
her neatness with her letter, writing,
spelling, punctuation, wording and
phrasing, together with her clear,
strong expression and concise sen
tencing, lead me to believe that she
would be just such a perfect house
keeper as she is a letter-writer, if she
would only take tho proper view of tho
case. Besides, to bo tho all-round
woman which she is surely capable of
becoming, she must develop all sides
of her intellect; and, much as sho may
doubt it, there Is an Intellectual islde
to housekeeping, and if she will only
look at it In the right light, she will
find it, after all,, very fascinating
work. I think the reason most of lis
so dislike housekeeping is that we. al
low ourselves to see but the- barl,
rnfirnn nnrr. nf t: xv& nhnf. our nva to
the fact that it has to deal with the!
very most vital interests of everyone
of iis. To an intelligent, refined wom
an, few things are so repugnant as Un
tidy, ill-Jcept surroundings, and the
skilled hand of a thorough housekeep
er can, with a few deft touches, givo
an air of comfort and taste to a room
which, in the hands of an illiterate, or
ignorant person, would be unbearable,
no matter what work she bestowed
upon it. Then, there is a discipline, a
training In doing housework, which is
to be had nowhere else, and in what
ever place or position a woman may
find herself, a thorough knowledge of
h.pw such work should be done, prac
tical, not theoretical, will help out,
many a bad place in her own home,
wfren . the time shall como that she
,sljall be mistress of one? r
Jp. Beam, the lessons, dear little Jan
n'ette, while you havp tho tender love
ofryour mother for your teacher. Bd-
aieve me, she ,will set you no task that
The Wonderful Yeast
If you want to make
Yc&ftt Foam la tho yeast that ratad tho
Klrnl Grand I'rlzcat the St. LouU Imposi
tion and U old by all irroceni nt S cU. a
p&ckAKo-enotiKh for 40 loavea. Heiid a
postal card for our new Ulmtrntnl book
'' Uood Urcad: Uow to Make IU"
NORTHWESTERN YEAST CO,
too. If our thoughts are unclean and
evil, our characters and conduct must
surely share in tho uncleanncss, and
our lives and Influences will bo de
based. Just'ttto feelings wo allow our
selves to send olit to others wo shall
receive again from those about us.
If we listen, for unkind criticisms, or
tale-bearings, wo shall hear what we
seek. Our ears Interpret to our souls
within, harmony or discord, as we're
jittunod to hear; even the stillest hour
is full of sounds they are what our
soul's condition will receive. Is it
well, then, to feed upon husks Arc
wo -wise to stoop to foul inhalations
near the surface when, by lifting our
selves above tho miasma, wo may
drink in the airs of heaven? Should
we allow ourselves to drink in the
discord of evil when we might ab
sorb tho harmonies of heaven? If we
would grow to new heights, we should
aspire; we reach only what we aro
willing to climb for.
she. does not feel will redound to your
good,, and in the years to come, you
will thank her heartily for her loving
insistence that you do yourself the
justice of perfecting your beautiful
womanhood with, a knowledge so nec
essary to the well-being of those whom
you, In turn, will have to love, and to
leadalong the pathway that leads to
Our Own Architect.
It is a recognized-fact, that the body
grows by that upon which It feeds; if
we partake of clean, wholesome foods,
the body thrives, and we become beau
tiful with health and pure, clean
blood; if we give rein to our appetites,
eating for appetite's sake, we become
foul with impurities, and the features
respond at once to the shaping of our
Indulgences. If we would be beauti
ful in body, we, must live by pure
foods, and, as with the body, so with
th,e spirit-r-we JJve by what we feed
upon. Every .day, we grow more and.
more like our thoughts and ambitions;
if they are. mean, andselfish.pr sor-.
J ilid, and debasingwe can not pravoht
!'') z - ' 1 J? Ih a w nw stvt 4 f1(4 I
OUT SOU1S uecuiiuug im;au uu sui uiu,
HE WASN'T A LEGISLATOR .
A traveling man who "makes" Kan
sas City frequently was dining in' the
cafe of one 6l the largo hotels yester:
day when he .thought he'd play a trick
on his waiter. "See .that man at' the
next table, George?" he said. . .
The waiter nodded assent.
"That's Dr. Alonzo Tubbs, the. Mis
souri legislator, who Is trying to , stop
all tipping.'4 The waiter grew Inter
ested at once.
"Well, ain't dat too bad," he said.
"Ah's been waitln' on him, too."
"Well, you won't get any tip there,"
said the traveling man.
"Ah suttingly treated him right," re
plied the waiter.
A few minutes later the man at the
other table left and the waiter re
turned to tho traveling man.
"Well," said the drummer, "what did
I tell you?" - I
" 'Xcuse me,, sah, but ah thinks you
tole me er fabrication" said the wait
er, "grinning. "Dat man ain't a Iegisla
tah hes a gentleman."
The man had given him a quarter.
Kansas City Star..
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