The commoner. (Lincoln, Neb.) 1901-1923, September 01, 1905, Page 11, Image 11

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The Commoner.
sufficient to cover the cucumbers.
Fill the Jars with this hot liquor,
fasten as you would other fruit, and
stand aside in a cool, dry, dark place
for winter use.
Oiled Cucumber and Onion Pickles.
Take one hundred medium-sized
cucumbers, a teaspoonful of white pep
per, a quart of white onions, an ounce
of celery seed, two ounces of grated
horse radish, a quart of olive oil and
two quarts of vinegar. Peel the cu
cumbers and onions, and cut into
very thin slices; put a layer of the
cucumbers, then a layer of onions
then another layer of cucumbers into
a stone jar, and continue until the
jar is filled. Cover with cold water
and let stand all night. Next morn
ing drain, put them into a porcelain
lined kettle, put over one quart of
yinegar and one quart of water;
bring to boiling point and stand aside
again over night Drain again, and
put the cucumbers and onions in
small glass jars for keeping. Mix the
horse radish, salt and pepper; add
gradually the oil, mixing all the while,
then the remaining quart of vinegar;
beat all until- thick and creamy, and
pour this over the cucumbers and
onions, seal, and set away for future
Query Box
S. B. Cravenette cloth is said to
contain no rubber, to have no odor, to
be porous to the air, and to be hy
gienic; to be had by the yard in
black and colors.
Troubled. For keeping the arm
shields clean, immerse two or three
times a week in suds in which a little
ammonia (teaspoonful to a basin of
water) has been poured. Rub to
gether lightly, rinse in cold water and
dry in the shade.
Mrs. C. T. A meringue is made in
this way: Beat the whites of the
eggs until they are light, but not stiff;
add a tablespoon of powdered sugar
to each white and beat until fine and
stiff. Spread this over the pie, dust
thickly with powdered sugar and
stand until "set" in a slow oven.
Harriet N. Unleavened bread is
made from flour and water, beaten
until light and elastic, rolled thin
and baked in a moderate oven. Or,
take one quart of milk and water,
equal parts, and stir into it enough
flour to make a stiff dough; work
this until soft and elastic, roll thin
and bake in a slow oven.
M. R. There Is no special food that
one can eat to build up the brain.
That which tends to build up parts of
the body will also nourish the brain.
Good, wholesome food that is thor
oughly masticated, if taken properly,
v will build up the whole system.
Wheat stands at the head of grain
as food for human beings.
Mrs. V. C. For marsh-mallow fill
ing soak a tablespoonful of powdered
white gum arable in two tablespoon
fuls of warm water for half an hour;
stand it over hot water until it dis
solves, stirring carefully. Boil a cup
ful off sugar and half a cupful of
water together until they spin a
thread; pour while hot over the
whites of two well-beaten eggs, beat
ing continuously; then add the gum
arable and beat all until stiff and
dayS CTOW COOloi Thn Inntrnf -,-,
be short sleeved, coming well below
tho waist line, protecting the chest
and tho important organs in tho body
wuicn wouiu suffer from cold.
Loft handed children should be en
couraged. To bo able to do things
equally well with either hnnii in n
valuable accomplishment in aftor-
iiie. cultivate the use of the right
hand, but do not neglect the left. A
child should bo taught to hold n. non
or pencil alternately in each hand,
anu tne use ol other instruments
should bo encouraged in the same
Two or more children should not
be permitted to use the same towel;
each child should have a separate one,
and one's towel should be regarded as
one's personal property as one's
tooth brush. Diseases of tho eyes
and skin are easily communicated by
the indiscriminate use of tho familv
A most delicate and satisfactory
perfume to use for baby's belongings
is In tho form of sachet powder.
Wood violet, heliotrope and white rose
are the most used. Pieces of cotton
batting should be cut to fit the sachet
bag and the powder sprinkled on,
covering them with a thin layer of
the batting, and placing the bags
among the clothing and in the toilet
Children's teeth Bhould receive
special attention. A spool of dental
floss should be kept in a convenient
place, and a piece of the silk passed
between the teeth after eating. If
the first set of teeth are defective or
decay quickly, care must be taken that
the permanent set is benefited in all
ways possible.
Luncheons and Dinners
A luncheon differs from a dinner,
not in the number of courses, but
In the selection of the dishes served
at each course. Luncheons are, as a
'rule, affairs for ladles, and are com
posed of dishes which may be easily
served, and which do not require carv
ing. Chops, croquettes or cutlets,
which at dinner would be served as
entrees, are main dishes at a luncheon.
At either a dinner or a luncheon you
may have for first course shellfish,
then soup, then a small entree; at a
luncheon, another small dish or entree,
while at a dinner a joint or roast
of some kind is usually gerved. Both
would have a salad and a dessert. The
term dinner cannot be used correctly
for a meal composed of small dishes.'
A company breakrast differs very
little from a company luncheon. You
may, however, serve fruit first. Fol
lowing this, serve an t entree, a fish
cutlet, chicken timbale or fish timbale;
or you may have sweetbread patties,
or sweetbread cutlets, or creamed
sweetbreads. Then have broiled chops
or broiled chicken, or, if you have
creamed sweetbreads at first, have
chicken croquettes and peas. With
chips, serve peas and tomato sauce;
with broiled chicken, cream sauce,
mushrooms and tiny potato balls.
The next course may be a salad,
mayonnaise of celery or tomato, or a
plain lettuce or mixed salad, served
with wafers and cheese. Then have
ice cream and cakes, or charlotte
russe, followed by coffee.
and cervod with a liquid pudding
sauce. For a family of two, half a
pint of bread crumbs, ono egg and
half pint of milk will bo quite sufficient
Fall Shopping
Theso bo the days when tho busy
mothers must "go-a-shopping' and
tho remnant counter is a favorlto
haunt for those who hnvo little or
growing children to fit out for tho fall
and winter. Short lengths of many
beautiful and expensive goods may
now be picked up at much less than
tho price at which the goods were
held in tho early season, and for tho
practical necessity of fall and winter
school dresses, there are always tho
pretty and useful ginghaniB, percales
and chambrcys. In many of theso
romnants there will be just enough
for tho frock or apron, with perhaps
a yard or so that can bo used in tho
"make overs," to bo hud for tho same
money that a cheap grade of the now
goods, Just opened, sell for. Tho
shopper should remember that cheap
goods do not wear or launder as well
as the better quality that may cost a
rew cents more on the yard. Up to
Thanksgiving, and perhaps later, tho
pretty and most serviceable of tho
summer clothing may bo worn, with
the addition of a little heavier under
wear and light coat, and while (hose
are still in service, the little winter
frocks may bo made, ready for put
ting on when they are needed, and
when their newness will be most ap
preciated. Or, if economy is the ob
ject, the clothing to be "handed
down" may be made over, brighten
ing them ip with a dip into the
dye pot, or a touch of harmonious
coloring with braid or other trim
mings, and these may bo worn dur
ing the early days of tho winter,
bringing out tho new things later on.
It would be well If mothers when
going shopping would take their
daughters with them. In this way
they would learn to "count tho cost,"
and realize how the money goes.
They would see how Impossible It is
to make a five dollar bill pay for a
ten dollar dress, and they would find
that a penny here, a nickel there, a
dime for this, a quarter for that, will
soon wear a large hole in a dollar,
and that the fullest purse should
not bo opened too often or too reck
lessly, else it will grow thin and
flabby before the necessities are half
For Mothers
A baby should wear a gauze flannel
shirt even in a hot climate; this is
the thinnest and lightest weight of
summer flannel; flannel is more
porous than cotton, and absorbs the
perspiration, making the skin more
comfortableHhan when the apparently
lighter materials are worn next to
A fleeced Jersey jacket is a com
fortable garment for the baby as the
wlf Wjn-slow's Soothing Syhop for children
toth S8il.0U,alway8 e used for chlldrenUllo
in,i,itf,,ftsole.ns th uniB, allay alt pain, cares
aw'& ,c wfr-ltftho. best.-rewedysfor .diarrhoea
Iwenty-li re cents a. bottle.
Stale Bread
The best of the left-over pieces
should be toasted for breakfast,
luncheon, or supper;, they may be
used dry, or made fnto milk toast.
The broken pieces should be dried,
rolled and put aside for frying or
scalloping purposes. Or they may
be soaked in milk, a little sugar added,
two eggs allowed to eacn pint of milk,
and a pint of stale bread crumbs, the
whqle baked in the oven and served
as a pudding. Or they may be rolled,
sifted and put into a mould and
covered with egg and milk, allowing
to each pint of crumbs' two eggs and
a pint of milk, steamed for. an hour,
Do I leys
Tatting doileys are beautiful, and
peculiarly fitted for use on polished
tables. A set well made would bo
a charming wedding gift to a friend;
the plate, dessert and tumbler doilies
should be made entirely of tatting,
but the center piece, whether found
or square, would better have a linen
center. This center may or may not
bo embroidered, or merely finished
with hemstitching or drawn work
and a deep border of tatting. If em
broidered, it should be in white.
A good size for a table set, made
of heavy white linen, is a twenty-one
Inch center-piece, a 12-inch plate doily
and a six-inch dessert doily, with a
tumbler piece of smaller size. These
may bo button-holed around the
edge with a rather coarse mercerized
cotton thread, with or without em
broidery otherwise. Table sets of
white with a colored out-lining is
popular, but the colors must be fast,
and warranted to wash.
Cold Lunches
The mainstay of all cold lunches
must always be sandwiches, and for
the making of these the combinations
are practically limitless. The bread
should always be one day old, at
least, and sliced very thin and even
ly. The butter must be of the best
quality, soft enough to spread with
out crumbling -the loaf, and-the. slice
should bo spread boforo it Is cut from
tho loaf. Tho five cent linker's loaf
should mnko eight sandwiches. For
lunches, tho sandwich should bo made
tho size of tho sllco, but one made by
cutting tho loaf diagonally in halvoa
is inviting. Both whlto and brown
broads arc suitable for use.
A nlco sandwich is mado as. below;
Sllco grahnm, bread very thin; spread
it thinly with "mado" mustard; over
thin, on ono slice, put a layer of cot
tage or sour milk cheese; on tho other
sldo, spread thickly finely-chopped
olives mixed with mnyonnalBO, and
placo tho slices together. For an
other, slices of ryo bread ore but
tered, spread with mustard, then with
cottngo cheese, and putytho slices to
gether. Many excellent and appetiz
ing fillings may easily ho thought out
by tho homo mother, and such lunches
are far bettor than ono can buy for
twlco tho money at the cheap eating
houses which many men nro obliged
to patronize because of tholr limited
timo at noon.
Care of Sllvorware
When cleaning day comos, dlssolvo
a good soap In boiling water and wash
tho 8llvor in tho suds, rinso in clear
hot water, dry, and rub with chamois
skin. Moisten pure whiting with al
cohol and apply with a soft rag, rub
off with another, brush to remove tho
dust from tho chasing, polish with
chamois skin, and set away to delight
tho eye of tho beholder. For the many
sliver conveniences and necessities of
tho toilet and bedroom, prepared
chalk, alcohol or ammonia, a soft
flannel rng, a brush and a piece of
chamois arc tho necessary cleansers.
A little paste of ammonia or alcohol
and chalk applied with tho flannel,
allowed to dry and brushed out, will
work wonders with even bits of chasod
silver, if followed by a rubbing with
chamois skin.
A Tussle with Coffee
There Is something fairly demonia
cal in the way coffee sometimes
wreaks its fiendish malice on those
who use it.
A lady writing from Calif, says:
"My husband and I, both lovers of
coffee, suffered for some time from a
very annoying form . of nervousness,
accompanied by most frightful head
aches. In my own case there was
eventually developed some sort of
affection of the nerves leading from
the spine to the head.
"I was unable to hold my head up
straight, the tension of the nerves
drew It to one side, causing me tho
most intense pain. We got no relief
from medicine, and were puzzled as
to what caused the trouble, till a
friend suggested that possibly the cof
fee we drank had something to do with .
it, and advJsed that we quit it and try
Postum Coffee.
"Wo followed his advice, and from
the day that we began to use Postum
we both began to improve, and in a
very short time both of us were entire
ly relieved. The nerves became steady
once more, the headaches ceased, the
muscles in the back of my neck re-
laxed, ray head straightened up and
the dreadful pain that had so punish
ed me while I used the old kind of'
coffee vanished.
"We have never resumed the use oC .
the old coffee, but relish our Postum
every day as well as we did the former
beverage. And wo are delighted to.
find that we can give it freely to our u
children also, something we never
dared to do with the old kind of cof
fee." Name given by Postum Co., -Battle
Creek, Mich.
Postum Coffee contains absolutely
no drugs of any kind, but relieves the
coffee drinker from the old drug
There's a reason.
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