The commoner. (Lincoln, Neb.) 1901-1923, September 15, 1905, Page 11, Image 11
-f jfw -" - r iw rnmfWr ff V SEPTEMBER, 15, 1905 The Commoner. 11 "w-p5f? "r ''ffwpr P' '' able, you know, but what will help one may do another no good. The Salt Bath An article much used In the bath room just' now is salt. - Nearly till physicians recommend its use in some form, with either hot, tepid or cold .water, and,in many instances, wlth 'out any water at all, except enough to just moisten the salt. With some, the coarsest salt possible to get (sea salt, preferably) is thrown into the bath water, and used as a sort of weak brine; the temperature of the water should be such as is ordinarily used for the bath, and only the best, if any, soap should be used. Another form of use is to complete the scrub bing process, then, taking large hand fuls of moist salt, rub the whole body and limbs with this, following the "scour" with a rinsing off in cool, clear water. This is said to be very streng thening. Another process is to take a small Turkish towel and dip it Into a strong solution of salt and water, wring out and hang in the sunshine until dry; then, at night, in your room, give your whole body and limbs a "dry-rub" with this dry, salty towel. The same towel may be used several times, then washed out, re-salted and dried, and used again. This Is an excellent tonic for the slrin, and certainly brings the blood to the surface. These applications of salt are just as well for a well person as for a sick one, and Is claimed to be the most re freshing of all baths and rubs ever tried. Its effect upon the skin and complexion are magical. The applica tion is so simple ana easy that any one can take these baths at home by simply putting a few pounds of coarse salt into a jar, pour just enough water on it to moisten it well, then, stand ing in a bath tub, or even on a piece ium sized cucumbers, six mango pep-of the potatoes; cover dish and baka pers, one quart white onions, one one hour in a alow ovon, then uncover quart green tomatoes, two quarts good and slightly brown. vinegar, four cups brown sugar, ta- oiespoontui of celery seeds, one Watermolon IUnd Prosorve. (Ho- quostod.) Pare the thin green rind oft fourth teaspoouful of tumeric, three- the outside, and removo tho son ntilii fourths cup of flour, one-fourth pound from the Inside of the rind. Cut into ground mustard. Chop the vegetables squares, or fancy llguros as preferred, well, mix all together (ir possible run I sprinkle with one-third of a teacup- through a meat chopper) and cover with salt water over night; in morn ing drain, pressing out all the liquor; put the vinegar in a porcelain-lined kettle, mix the mustard, flour and tumeric together and moisten with a little cold vinegar and stir carefully Into the boiling vinegar, stirring con stantly until it begins to thicken; then add the sugar and celery seed and vegetables and boil all together carefully for five minutes, not allow ing it to scorch. Apple Custard. Line a pie-plate with nice crust, put In two layers of sliced apples, sprinkle with one table spoonful of flour, three tablespoonfuls of sugar, and scatter small bits of butter over it; pour over all one-half pint of rich milk, and, before placing in the oven, spice as preferred. Bake slowly, as any custard. Timely Recipes Dried Pear Tomatoes. Make a syrup in proportion of one-balf pound of sugar to one-half pint of water to each pound of fruit; boil the pear tomatoes until tender, then skim from the syrup and spread on plates; tho following day, boil up again in the syrup, and spread on plate, re peating" this for three days. Then, after spreading the fruit on plates pour syrup over the fruit and set to dry,' in the sun if possible; when dried, put In bags so that no insect can reach them. Green Tomato Sweet Pickles. Slice of oil cloth, take up handfuls and rub thin one peck of nice green tomatoes briskly, but not so hard as to "scrape" and six large onions; sprinkle one ful of salt to each gallon of prepared rind, put into an earthen or porcelain vessel and let stand overnight; in the morning drain off all the brine care fully, pressing it out of the rind, and cover with cold water, and bring to a boll. Cool again until it can be handled with the hands, and squeeze out all tho wator possible. Make a thick syrup from sugar and water, al lowing one quart of sugar to each quart of rind; add tho juice of three lemons and the parings from six, for each gallon of rind. Then put all into the syrup and cook until tender, skim ming well; when done, bottle and seal. Fruit Salad. One-half box of pink gelatin, one-half box of white gela tin, dissolved in cold water; let stand half an hour, then add one quart of 'boiling water, pouring the mixture over tnree cups ot granuiateu sugar; have ready eight oranges sliced, eight bananas, one and a half pounds of white grapes, several slices of pine apple and a few candied cherries. Pour the liquid over these and let it stand until it "jells." Peaches for Dessert. Select froe stones, drop them into boiling water for two minutes, then take them out and drop them Into ice water; slip the skins, divide the peaches and take out the stones; chill them on ice and 1111 the cavities with fine white sugar join the halves and serve them with cream on pretty dishes. Only wantod to tho air for a few minutes or an hour, In order to dliwdpatc all trace of the sulphur which may linger. There are sovoral other inethodH, fill pretty much tho same; and I wish any one who tries any of thorn will lot uu know how tho plan succeeds. The fruit should bo weighted down to keep it under the wator it makoa. the skin, over all parts of the body and limbs; then, take a thorough douching, or rinsing off with as cold water as can be comfortably borne, iolloWing this with a brisk rubbing with dry towels. These salt baths are becoming very popular with sani tariums, private hospitals and bath establishments, and for each bath you pay 50 cents to $1 at these places, but taking them at home, you are out but the trifling sum of a few cents for the salt, and some exercise in ap plying it. There is nothing more re freshing for bodily exhaustion. cup of salt over (hem and let stand over night. Drain in the morning, cover with three quarts of water and one quart of vinegar; boll five min utes, then drain; add to the tomatoes four quarts of vinegar, two pounds of brown sugar, two tablespoonfuls each of ground cinnamon, cloves, ginger COMPLIMENTS TO MR. BRYAN An cxerclac in the study of stylo and thought that somollmoM affords amusement' Is to choose a lino pnwmgo from some famous orator or wrltor, suppress the name and submit to tho company tho question, "Who in tho author?" We suggest that thoMC In terested in oratory and in the great topics of the time should try this upon some passages of a recent fa mous public utterance. Take this for Instance: "What is needed In legislation Is a vigilant and effective control of cor porations, so as to secure Just and equitable dealing on their part toward the public generally, toward their smaller competitors, and toward the wage-workers In their employ." Or take this: "The only way effectively to moot the corporations Is to give to the ex ecutive department of tho govern ment a moro direct and there more efficient supervision of their manage ment." Or again, a third: "I believe that all corporations en gaged In interstate commerce should ho under tho supervision of the na tional government." Nine men in ten would say this is TCrvnnlHni. jinil l.hnreforo It miiHt bo choice peaches should bo used this from r3ryan. And If anybody should way 1 say this is from Mr. TtooseveR's ad dress at Chautauqua he would bo ac cused of vilifying the chief magis trate. New York World. Sulphurated Fruits Some years ago, while. spending a vacation in the wood's country of the southwest, I was given a recipe for keeping apples, but I have not tried it It was vouched for by several of the best housekeepers of the neighbor hood. I have seen, in other papers, and mustard, a small piece of red pep- calls for the recipe, and I give it per, and boil all for fifteen minutes, nere, noping some one may try u anu Requested Recipes Pare and take out the cores of seven good sized sweet apples with out dividing them, boil half a pound of sugar in three-fourths of a pint of water for ten minutes, then put in the apples with the rind of half of a lemon or four cloves, as you prefer, and simmer (not boll) gently until tender, taking care not to let them break. Dish them neatly on a glass, or other pretty dish; boil down the syrup quickly to a nice syrup, let cool a little and pour it over the ap ples. Have ready a half-pint of nice custard and pour it round, but not over, the apples when they are quite cold. This is a nice dish for Sunday evening. Beef Loaf. For the children's school lunch. Chop fine one and a half pounds of raw beef; roll fine four square crackers and add to these one cup of milk, one-third cup of melted butter and two well-beaten eggs. Flavor with salt, pepper, sage and a few drops of onion Juice; mix well, pour into a deep dish and bake for an hour in a moderate oven. Slice when cold. Mustard Pickles. Twenty-five med- AN OLD AND WKLL TRIED IUCMKDY Jills, Wlsi.mv',i! RunTtiivn o1mh.u .kiu li(illiln,..i.ijr ."""" ouj- iui tumireil tHHt! K N""ud tilwuyB be used for children rhi!b w?n 5 ES'i It80",ns $ho Boms, ullays all pain, curbs'- U'wnntvfl . "ast-ronieay lor diarrhoea wcnty-flvocentsa bottle. If preferred, use stick cinnamon and whole cloves, ginger and mustard, ty ing all in a muslin bag and leaving among the fruit. Tomato Figs. Peel small toma toes, then add to them their weight in granulated sugar; let stand until morning, In the morning, drain off liquid strain, -and cook to a thick syrup and pour over the tomatoes. Re peat daily until the Juice does not thin the syrup; then spread tomatoes on plates, set in hot sunshine or a slow oven, turn often, sprinkling each time with sugar. The syrup from this should be strained through the colander to take out the seeds, add two or three peach leaves, and cook down as thick as molasses, and use for honey. Baked Pears. Core medium sized pears and fill the cavity with a mix ture of cherry, red currant or quince jelly and chopped almond, or other nuts; place in a deep baking disn, pour in oue cupful of hot water in which a half cup of sugar has been dissolved, and bake slowly until ten der; baste frequently with the syrup, and serve hot or cold, with sweetened cream. Contributed Recipes Baked Sweet Potatoes. Pare five or six sweet potatoes and cut into thin slives; put a -layer into the bottom of a baking dish sprinkle with sugar, salt and a bit of paprika, then an other layer of potatoes, etc., and so on until the dish is full, covering the last layer with bits of butter; add sufficient water to come to the top report. The first recipe calls for whole fruits. Take a clean barrel with but one head; place an old kettle in the bottom of the barrel, and into this put some live coals, on which pour a few tablespoonfuls of sulphur. Have your apples nicely cleaned and packed in a basket, and hang the basket over the burning sulphur in the barrel, covering closely with anything that will keep the fumes of the sulphur inside. Let the basket of fruit hang under cover until the fire has died out, which will be Tor some hours. The apples will be covered with a "sweat," and must be packed closely in a barrel, keg, jar, or other recept acle that will not leak, adding more apples as you prepare them until the receptacle is full. Then put a weight on them, cover closely, and leave for future use. When wanted for use, wash the fruit, as you take it out of the water, which the fruit itself will make. Another way, is to pare, quar ter and core the apples (or other fruits,) and, having prepared your barreland the burning sulphur, pack in baskets and suspend over the sul phur inside the barrel covering thickly, to confine the sulphur fumes, and leave for three or four hours, occasionally stir ring the fruit so that the fumes may penetrate to every part uemg care ful not to keep me oarrei open. Then pack the fruit in earthen jars, tie a cloth over them and keep in a cool, dark place. When wanted soak for a little while in clear water, then nonk .ir usual. When ready to use, HONEST PHYSICIAN Works with Himself Flrot It is a mistake to assume that physicians are always skeptical as to the curative properties of anything else than drugs. Indeed, the best doctors are thoso who seek to heal with as little use of drugs as possible and by the use of correct food and drink. A physician writes from Calif, to tell how he made a well man of himself with Nature's remedy: "Before I came from Europe, where I was "born," he says, "it was my cus tom to take coffee with milk (cafe au lait) with my morning meal, a small cup (cafe noir) after my dinner and two or three additional small cups at my club during the evening. "In time nervous symptoms de veloped, with pains in the cardiac reg ion, and accompanied by great depres sion of spirits, despondency in brief, 'the blues!' I at first tried medicines, but got no relief and at last realized that all my troubles were caused by coffee. I thereupon quit Its use forth with, substituting English Breakfast Tea. "The tea seemed to help me at first, but in time the old distressing symp toms returned, and I quit it also, and tried to use milk for my table bever age. This I was compelled however to abandon speedily for while it re lieved the nervousness somewhat, it brought on constipation. Then by a happy Inspiration I was led to try the Postum Food Coffee. This was some months ago and I still use It. I am no longer nervous, nor do I suffer from the pains about the heart, while my 'blues' have left me and life Is. bright to me once more. I know that leaving off coffee and using Postum healed me, and I make It a rule to ad vise my patients to use it." Nama given by Postum Co., Battle Crsek, Mich. it would be best to expose the amount There's a reason. -p fjfttflrttftfi' .tif -J,!.-.: