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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Aug. 25, 1905)
,- J! , The Commoner. AUGUST 25, 1905 n drops of the tincture of benzoin just enough to make the lotion milky. Perfume to suit. Use freely on the hands, neclc and face and let dry on; or apply at night and leave on until morning. Another excellent lotion is made by adding an 'ounce of cucum ber juice half an ounce of orange flower water in which half a teaspoon ful of powdered borax has been dissolved. Requested Recipes Smothered Cabbage. Cut a hard, white head of cabbage- almost as line as for slaw; put into a frying pan or pot that is not greasy, add a little water and cover closejy to keep in the steam, and cook until done, which will bo in about thirty minutes. See that water enough is kept in the ves sel to prevent burning, and if water must be added, let it be boiling; but remember that but very little water is needed, as the cabbage must be cooked by steam. When done, if you have been careful, there will be no water in the vessel the cabbage be ing just moist; but if there is a lit tle water, drain, and season the cab bage with salt, pepper, a little butter, and, if liked, one teaspoonful of vine gar; serve very hot. Fruit Rolls. For use with either fresh or canned fruits. Stir one ta blespoonful each of butter and sugar, and one tablespoonfu! of salt into one pint of scalded milk; when cooled to lukewarm, add half a cake of good yeast dissolved in one-fourth cupful of water, three cupsful of flour stirred in gradually enough to make a drop batter. Set away and let rise until light; then stir in one-half cupful of butter creamed with one-half cupful of sugar, and add sufficient flour to make a stiff dough. Knead until smooth, and when again light, roll out and cut into squares of about four inches; on the center of the square lay halt a large peach, or any preferred fruit which has been stewed and sweetened; bring the corners of the square to the center, press them together lightly, leaving space where the fruit shows; lay them close to gether, and when again risen, bake in a quick oven. A merangue makes them nicer. Quick Biscuit One quart of flour, teaspoonful of salt, two teaspoonfuls of baking powder, and one of lard; add milk till it can be stirred with a spoon; gently place one tablespoon ful of the mixture at a time in a floured, or well-greased tin so they will touch; bake-in a hot oven, and they will rise and be found fine, and are quickly made. Egg Plant Fritters. Cut the eggs into slices about a third of an inch thick, pare them and lay in a deep dish with a little salt sprinkled be tween the 'slices; pour over them water enough to cover them, turn a plate over 'the top, put a weight on the plate and let them stand about two hours. This is to draw the bit ter water from them. When ready to cook, make a batter with a teacup ful of milk, two eggs and flour to make a thin batter. Beat the whites and yolks separately and add the whites last. Take the slices of egg plant from the salt water, dry each one with a cloth, dip them in the batter and fry in very hot fat. Scalloped Egg-Plant. Select medium-sized eggs and boil twenty min utes in salted water enough to cover them. Take them out, cut into halves lengthwise, scoop out the inside, be ing careful not to break tlie shells, mash the pulp fine, season with but ter, pepper and salt and refill the shells. Sprinkle fine bread crumbs over the tops and set the shells on a pan in the oven and bake until they - , j AN OLD AND WELL TR1KD REMKDT Mils, Winsi.ow'8 BooTiima Sviiup for children Jetn ng ahould always bo need for children whllo MHjtninj?. it8oftonstho gums, allays all pain, euros windcholloand Istho best jonaedy for dlarrhceu. l nonty-flvo cents a boltlo. brown on top. 3end to the table in the shells. Or, put the .seasoned in side into a pudding dish, cover with bread-crumbs and bake as above. Stuffed Egg-Plant. Cut the eggs in halves and leave in salted water one hour; press out all the water you can, wash in fresh water, scoop out the center, leaving the shell about an inch thick. Cut the centers into small dice, peel and cut three to matoes the same size and mix with the inside of the egg, adding a table spoonful of melted butter for each half; season with salt, pepper, one half a teaspoonful of minced onion and a dash of nutmeg. Fill the shells with this, covering with buttered crumbs, set in the oven and bake from thirty to forty minutes with a moderate heat. To Clean Black Silk After having ripped the garment apart and removed all threads, brush as much dust out of it as possible. Place each piece on a smooth, clean table or board, and use for a sponge a wad of the material you are clean ing. The fluid used may be equal parts of alcohol and hike warm water; cold coffee well strained; or a fluid made by boiling an old black glace kid glove in a pint of water, until the water is reduced one-half, is very much recommended. Any one of these fluids is good. Dip the wad in the cleansing fluid and rub with downward strokes, each piece of the silk until well wet through, sponging always on the side that will be the "right" side when the goods is again made up, as some silks may be turned. When dripping wet, hang on a line to drip, and when nearly dry, but still quite damp, iron with a mod erately hot iron on the wrong side, placing between . the iron and the goods a piece of soft black cambric or crinoline; iron, each piece until thoroughly dry, and do not fold when laid away. If the selvage edges "draw" when wet, clip them here and there, that the goods may dry straight. The ironing must be done on the wrong side, over a second fabric of the color of the silk to be ironed. If there are any grease spots on the silk, these must be removed oefore the silk is wet. Ether, gasoline, or any suit able' cleansing fluid may be used, rub bing it in with a bit of the silk; or French chalk may be scraped onto the spot and left over night, brushing it off in the morning; repeat if nec essary. French chalk may be used on any fabric or color. Benzene will remove paint, but is apt to leave a stain, like water, which can be re moved with French chalk. Another plan for removing grease from silk is to rub a lump of wet magnesia over the spot, allowing it to dry and brushing off the .powder. Some claim that silk should not be ironed when left to drip dry, but if not, it never looks so nice as when well ironed as above described. strain the liquor from thorn; put over the Are with a sllcod onion, a bay loaf, a stalk of celery and one of parsley; cook quarter of an hour, and then, to one pint of this Btewod Juice add a tablespoonful of gelatine (previously soaked until soft in a ory little cold water) and stir until the gelatine is dissolved; take from the Arc, season, strain and set away to cool. Serve with cold meats and vegetables. Cauliflower. Pick off the outer leaves and cut the stem close to the bottom of 'the flowerets; wash well in cold water and let soak in weak brine an hour to remove any insect. Put in a kcUrlo of boiling water, add a teaspoonful of salt and let boil for twenty minutes; when done, take up with a skimmer, put in a dish and pour over allemand sauce; or season with butter and cream. Book Marks One of the prettiest and cheapest book-markers may be made by dried autumn leaves, an ivy, oak or water maple being used. Select two leaves before they show any sign of decay and dry them between sheets of blot ting paper; when perfectly dry and stiff, givo them a coating of ising glass size, and after placing one on the other, tie the stems flrmly to gether with a piece of invisible wire. This will make a pretty souvenir to carry home with you from the sum mer woods. For any purpose for which autumn leaves are to be kept, select only the perfect in shape and color, mid do so before there is any sign of decay. There are many ways of preserving them. Malnutrition Contributed Recipes Green Corn in Husks. Remove the outside husks from ears of tender corn, and throw corn into a kettle of boilng water and boil rapidly for five minutes; set on the back of the range and let simmer slowly for ten minutes or longer; take up, drain, pull the silks from the end of the cob, and send to the table in the husks or stripped, as one chooses. Cucumber Aspic Jelly. Peel and slice two large cucumbers and one quite small onion, and cook slowly fnr one hour in one pint of water; soak one-fourth box of gelatine in a little cold water until softened, then stir into the water until dissolved. Season with salt and white pepper, strain and let cool. Pour the jelly into cups to mold, and serve with salads. Tomato Aspic Jelly. Stew a suffi cient quantity of ripe tomatoes and In a recent number of his maga zine (Suggestion), Dr. Herbert A. Parker says: "The pessimistic man, the nervous man, the bashful man, the excitable man, the forgetful man, the melancholic man, the fussy man, the over-sensitive man are all sufferers from malnutrition." Commenting on this paragraph, Dr. Keeder, of Indi ana, says that the word man is used here in a generic sense, and includes women and children, as well. He says: "When we look about us, we find men who have more than one of the troubles mentioned by Dr. Parker, and yet they do not, from a super ficial view, appear to ue wasting away very rapidly. In fact, they look quite fleshy. Appearances are somewhat deceptive, however. I have seen patients who were suffering with mal nutrition or anaemia who looked well and hearty to an inexperienced eye, but an examination of a drop of tlie blood tells the tale, even though there is every appearance of health, except a more or less degree of pale ness, which, however slight, is near ly always present. "Malnutrition is a word which ex plains itselfi mal means bad, and nutrition means nourishment, or be ing nourished. The term conveys the idea of one's being badly nourished. From a great many causes, the blood may become impoverished, or so al tered in character as to prevent the proper sustenance of certain tissues, and thus permit degenerate changes to take place. Sometimes the general amount of blood is less than it should be, and again, there Is a de ficiency of albumen in the liquor san guinis. As a rule, the term anaemia is used to designate a lack of red blood corpuscles. The causes of anaemia are numerous; improper diet; too great an amount of starchy foods and too little meats being eaten; deficiency of food; poor sur roundings; too little exercise; too little sunlight; impure air; over-study or too great mental exertion with in sufficient food or bodily exercise; too rapid growth; excessive discharges; etc.; and also in certain chronic dis eases which affect the blood most nearly; from impoverished blood by the uho of mercury, arsonic, anti mony and other poisons.. Women aro ir.orb liable to UiIh disorder than men, and girls at a certain ago are peculiarly liable to manifest anaemia, "The usual treatment Ik comploto rest from compulsory labor of all kinds, such as business, study or housework and a complete rest from worry. Worry kills more people than work. An abundance of frosh air and a moderate amount of out-door ex ercise, air and sunshine; a change of scene and surroundings, leaving the worry and work at home. Nearly all physicians admit that medicine (drugs) Is, as a rule, of little value. The old practice of giving iron In some form has been found value less. The good old-fashioned treatment of our grandmothers, by herb rem edies, is almost tho only medical tieatment of any value. The taking of food regularly and systematically, In quantities and quality easy of di gestion, and at the same time of a nourishing character, supplemented by sufficient water drinking, hot or cold, oi of a temperature most comfortable to the stomach, keeping the body clean and the pores open by regular, strengthening baths of more or loss frequency, as your physician may recommend these aids aro of great Importance in the building up of the blood and body, without which one cannot do the liest, either for himself or for others." Women, especially housekeepers, wives and mothers, suffer intensely from this disorder, and, appearing in good flesh, are often misjudged, and seldom find much sympathy from their family for their querulous com plaints. They arc often called "cranky," and said to "imagine" the ailments they complain of, or aro called "lazy," when, to the physician's eye, it readily appears that they aro suffering from a complaint very hard to cure, and that their strength can only be restored "by littles," and a radical change in their manner of living. WRONG SORT Perhaps Plain Old Meat, Potatoes and Bread may be Against You for a Time A change to the right kind of food can lift one from a sick bed. A lady in Welden, III., says: "Last Spring I became bed-fast with severe stomach trouble accompanied by sick headache. I got worse and worse until 1 became so low I could scarcely retain any food at all, al though I tried every kind. I had be come completely discouraged, had given up all hope and thought I was doomed to starve to death, till ono day my husband trying to find some thing I could retain brought horn some Grape-Nuts. "To my surprise the food agreed with me, digested perfectly and with out distress. I began to gain strength at once, my flesh (which had been flabby) grew firmer, my health im proved in every way and every day, and in a very few weeks I gained 29 pounds in weight. I 'liked Grape-Nuta co well that for 4 months I ate no other food, and always felt as well satisfied after eating as if I had sat down to a fine banquet. "I had no return of the miserable sick stomach nor of the headaches, that I used to have when I ate other food. 1 am now a well woman, do ing all my own work again, and feel that life is worth living. "Grape-Nuts food has been a god send to my family; it surely saved my life and my two little boys have thriven on it wonderfully." Name given by Postum Co., Battle Creek, Mich. There's a reason. Get the little book, "The Road t Wellville," in each pkg. it iiailUi -