JUNE -30, 1905
The Commoner.
11
dozen peach kernels cut very line.
Pour boiling water over to more than
cover, put a heavy cloth and a cover
on top to keep in the steam and let
stand until cold. Strain, add cracked
ice and sugar to taste, with a little
lemon juice if preferred, and drink
cold. It is a very refreshing and de
lightfully flavored drink.
For economical use of ice, pound
it to a snow before using. An old
mallet, or any wooden hammer will
answer; or 'a potato mashed. Put
the ice in-a heavy piece "of sacking
and beat up very line; provide the
regular coarse salt; allow a third as
much salt as ice, pack and cover well
the receptacle containing your cream.
Two hours is none too long to allow
it to stand.
A "Mousse" is the roughly frozen
ices and creamf For a macaroon
mousse, use a dozen macaroons and
scald them in a cup of milk; pour the
beaten yolks of three eggs over this,
add the stiffly-beaten whites, a cup
of powdered sugar and a pint of
whipped cream. Turn into a mold,
bury in pounded ice and salt, and
serve with cherries on top for garniture.
Gravies
There vis nothing that adds so much
to a dinner for so small cost as do
good gravies, and there is nothing less
palatable than a bad gravy. One must
have stock, or glace, to begin with,
and the only way to get this is to
be forever on the lookout for any bit
of meat that can be boiled. Many
a hardworking woman will take her
corn beef from the pot and, after
skimming the grease from it, throw
away the water left in the pot. This
is the poorest economy. The contents
of the. kettle should be poured into
a stone jar, and any meat remaining
after the meal should be put into it.
All boiled or stewed meats, ham or
beef, should be treated in this way.
After the grease has been skimmed
from the top and the meat used, this
stock should be boiled down to a
jelly, and ihis jelly will keep for
weeks in winter, or for several days
in summer, with a thin layer of grease
covering the top, if set away in a
cool place. Having this, glace on
hand, one has but to thicken it with
brown flour to have a nice gravy.
To prepare the browned flour, sift
and spread flour over the bottom of
dipping pans and brown on the stove
or in the oven, stirring constantly to
prevent scorching. Prepare quite a
quantity at a time and keep in closed
cans. With different flavors, many
delicious gravies may be made of this
stock.
Cooking Green Corn
One of the best ways of serving
green corn is to cut it from the cob
and stew it fifteen minutes; season
by adding a tablespoonful of flour, one
of butter, half a pint of cream or rich
milk, salt and pepper to taste. Boil
two minutes after seasoning. The
quantity, of seasoning given is for one
dozen ears; if sweetening is liked,
use one teaspoonful of sugar.
Corn should be as freshly gathered
as possible, as it loses its flavor very
quickly after picking. If it must be
kept for any time, leave it in the husks
in a .dark, cool place. It should be
cooked in slightly salted water, boil
ing hot when the corn is put into it.
If on the cob, it shoiild cook in fifteen
minutes. By some cooks, corn is al
ways boiled in a layer of husks so
that the grain may not be acted on
directly by the water. All silk should
be carefully removed and any imper
fect grains cut out. The hull that en
closes each grain of corn is so indi
gestable that it causes many people
considerable annoyance. To avoid this
trouble, cut down the center of each
row of grains with a sharp knife and
season with salt and butter. The
center of the grain is pressed out by
the teeth as it is eaten, and the tough
hull is left on the cob.
Corn fritters, for either breakfast
or dinner, should be made from very
tender corn that has been boiled. Or
it may be made from the canned
goods. One' dozen ears should make
a pint of grain. To this add the yolk
of two eggs, half a pint of milk, one
cupful of flour, one even teaspoonful
of salt and one-fourth salt-spoonful of
pepper. Beat thoroughly and quickly,
and to the batter add the beaten
whites of two eggs and one teaspoonful
of baking powder. Fry a golden brown
in boiling lard or oliye oil. Drop in
the batter by the spoonful, remove
with a skimmer when done and drain
on brown paper before serving.
Cream of Corn. One dozen largo
ears of sweet corn, one pint of cream,
one and a half pints of water, one ta
blespoonful of butter, one heaping
tablespoonful of flour, the yolks of two
eggs and a pinch of soda, salt and
pepper to taste. After grating the
corn, boil the cobs in the water for
half an hour; skim out and add the
corn and simmer slowly till very ten
der; strain through a colander, press
ing through as much pulp as possible
and return to the fire. Heat the cream,
to which the soda has been added, in
a double boiler. Rub flour and butter
to a smooth paste, adding enough
cream to thin it. When the cream
reaches the boiling point, stir in the
butter and flour and cook for several
minutes. Remove from the fire arid
gradually stir in the beaten yolk of
the eggs, taking care that the eggs
do not curdle. Add this mixture to
the corn pulp, boil up once, stirring
well meanwhile, season and serve. If
thicker than is liked, a little hot
milk may be added; milk and butter
may also be substituted for the cream.
Another excellent corn soup has for
its basis the liquor in which a chicken
has been boiled. When cooking chick
en for salad, reserve the broth for
the soup. Canned corn may be used,
if fresh is not to be had.
Query Box
Erma. To remove chewing gum
from the clothes, rub with ether.
E. R. Euthenics means the science
of right livipg home science.
Fida. A scorch on silk or delicate
wool is said to be removed by leaving
a coating of French chaUc on it for
several days.
E. J. One sulphur treatment for
dandruff is, one part of sulphur to two
of vaseline; mix well, and apply to
the scalp once a week, rubbing it in
well, for six or eight weeks.
H. M. An excellent and cheap laun
dry blue is made of one ounce of solu
ble blue and half an ounce of oxalic
acid dissolved in one quart of soft
water. Let stand for several days be
fore using.
Fannie S. This is the tonic re
quested: Alcohol, two ounces, witch
hazel, two ounces, resorcine, fifteen
grains. Apply to the scalp daily. This
will remove dandruff and make the
hair soft and silky,
Thomas D. For cleansing the hair
brush, take a piece of washing soda
the size of a walnut and dissolve in
a quart of soft water. Dip the brush,
bristles down, in and out of the water
repeatedly until the bristles look clean,
taking care not to wet the handle or
the back; then rinse in clear, clean,
water, shake well,' but do not touch
the bristles, and set the brush, bristles
down, to dry in the sunshine.
Mrs. K. Javelle water is an excel
lent laundry help, and is made as
follows: One pound washing soda dis
solved in one quart of boiling water;
one half pound of chloride of lime
(fresh, unslacked lime may be used)
in two quarts of cold water. Let set
tle. After settling, pour the clear
liquid into the soda solution, stir well,
0
let settle again and put the cloar
liquid into bottles, or stone jugs, and
cork well. For use, a scant toacupful
of the liquid in tho boil water.
Annie S. -To make the face smooth,
half an hour before the daily bath
apply a thorough coating of white
of an egg to the face and let it dry;
then wash off with tepid water and
proceed with the usual bat in soapy
water, adding a teaspoonful of tincture
of benzoin to the bath water in the
tub. Tho white of egg cleanses tho
skin perfectly, freeing it from all Im
purities and obstructions.
Mrs. G. H. For a good, cheap bak
ing powder, take one and a half pounds
of cream tartar, three-fourths pound
each of soda and sifted flour; mix and
sift several times; put in tight cans,
pasting paper over the joining of lid
and can. Use two heaping tcaspoon
fuls of the powder to ono quart of
flour. Any first-class grocer will sup
ply you with a good article, both of
the cream tartar and soda, .at a rea
sonable price.
A SONG OF MOTHERHOOD.
Sew, sew, sew! For there's many a rent
to mend;
There's a stitch to take and a dress
to make,
For where do her labors end?
Sew, sew, sew! For a rent in a dress
she spies.
Then it's needle and thread and an
aching head
And see how the needle flies!
Brush, brush, brush! For there's many
a boy to clean,
And start to school with a slate and
rule,
With a breakfast to get between.
Comb, comb, comb! In the minute she
has to spare,
For what is so wild unreconciled
As the wastes of a youngster's hair?
Sweep, sweep, sweep! Oh, follow the
flashing broom,
As with towel bound her forehead
round
She goes from room to room.
Dust, dust, dust! As down on her
knees she kneels,
For there's much to do in the hour
or two
Or intervals 'twixt meals.
Bake, bake, bake! For the cookies jar
piled high
But yesterday, in some curious way
Is empty again, oh, my!
Stir, stir, stir! In a froth of yellow
and white.
For well she knows how the story
goes
Of a small boy's appetite.
Scrub, scrub, scrub! For the floor that
was spick and span,
Alas, alack! has a muddy track
Where some thoughtless youngster ran.
Splash, splash, splash! For the dishes
of thrice a day
Are piled' up high to wash and dry
And put on their shelves away.
Patch, patch, patch! And oh for a
pantaloon
That would not tear, or rip or wear
In the course of an afternoon!
Patch, patch, patch! And see how the
needle flies,
For a mother knows how the fabric
coes
Where the seat of trouble lies.
Toil, toil, toil! For when do her labors
end,
With a dress to make and a cake
to bake
And dresses and hose to mend?
Stew stew, stew! Fret and worry and
fuss,
And who of us knows of the frets
and woes
In the days when she mothered us?
J. W. Foley lij New York Times.
B00K8 RECEIVED
Tho Commoner is In receipt of a
hook by Rev. Joslnh Strong entitled
"Social Progress." It Is a year bodkT
for 1005, having economic, industrial,
social and religious statistics. Us
statistics Include world statistics,
vltnl statistics, commercial and finan
cial statlstlcH, Industrial statistics and
conditions, poverty, crime and Intem
perance, reform movements, educa
tional and religious statistics, reviews
of countries, bibliography, and direc
tory of societies and workers.
It will bo seen that the book covers
a wide range and furnlshos important
material for those who are studying,
as everybody should, economic and
Boclal conditions and questions.
The book is published by the Baker
& Taylor Co., 33 E Seventeenth
street, Union Square, New York.
Henry George
Doublcday, Page & Co., of New
York have just published a twenty
fifth anniversary edition of "Progress
and Poverty," it being an inquiry Into
the cause of Industrial depression,
with tho remedy, by Henry George.
Probably no economic book over Is
sued has had a larger circulation or
has exerted a more profound influenco
upon economic thought than this
study of "Progress and Poverty,"
published twenty-five years ago by tho
man whose name has become con
nected with the land tax theory which
he proposed as a remedy. The book
has been translated into almost every
language, and the author has fol
lowers who employ in defense of his
theory every civilized tongue. Tho
new edition has a medallion portrait
of Henry George, by his son, Richard
F. George.
The same publishers are Issuing
"The Life of Henry George," by his
son, Henry George, Jr. In this "Life''
the son has done what tho fathov in
tended to do, and it Jh fortunate tor
the romitation of the father that tho
presentation of his life and work fell
to so faithful and so deeply interested
a biographer. The Commoner is glad
to call the attention of Its readers to
these two publications.
Erudition
A. J. Droxel Biddle of Philadelphia
was on the Riviera In the spring. At
the Nice races he described America
to a group of Russians.
"Your Boston," one of the Russians
said, "she is cali-Tub sometimes, da?"
Mr. Drexel Biddle laughed good
humoredly.
"Yes' that is right," he said. "The
Hub of the universe. That is what
we sometimes call Boston."
"Da," said the Russian. "You call
her Hub for that intelligence, great
learning, there shall prevail. Yes?,
Da?"
"Yes, da," said Mr. Drexel Biddle.
"Evey inhabitant of Boston is most
liberally educated."
"Exemplify," said the Russian
eagerly. "The proofs. Show, if you
can, proofs."
The American thought a moment.
"Well, here is one proof," he said.
"A young man in a Boston restaurant
ordered a sandwich. The sandwich,
was brought promptly to him, but ifc
contained no meat. He called" tho (
waiter over.
" 'Look here, waiter,' he said. There.
Is no meat in the sandwich.
"The waiter, elevating his brows;
said: 'Then why call it a sandwich,'
sir. With a minimum of erudition one
should be able to avoid a rhetorical
solecism so cacophonously glaring.'"
San Antonio Express. '
AN OLD AND WKLA TJUKD 11KMKDY
iUiH. WiN8i.ow'H80OTil!?ffi Svuup for children,
teething should always bo used for children whilo
teething. It goftens the gams, allays all pain, cures,
wind eholleand Is the best remedy for diarrhoea
Twenty-live cents a bottle.
.
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