--' ni"n,M-l'WMnawiBw
DECEMBER 1, 1905
The Commoner.
mentation, and the stronger the odor,
the better the bread will be. It must
be attended to, much more closely
than yeast-raised bread, as neglect
will be very disastrous in its effects
upon the bread. The dough requires
less kneading than that of yeast
raised bread. If one is successful,
the bread Is sweet and wholesome.
So many fail with this kind of bread
that I give the directions with full
details as to work. In cold weather,
if your rooms are cold at night, it is
best to set the ferment in the after
noon, but it should always be set over
night unless you are sure you cannot
keep it warm, when it may be set
very early in the morning and kept
warm until it Is ready for baking.
11
wood table Is a good place to lay
them on. When nearly cold, wrap
in a nice, clean cloth and put into a
closed tin box or stone jar.
Directions for Making Salt-rising
Bread
One pint of new milk, half pint of
water, a teaspoonful of salt, one of
sugar and cooking soda the size of
a large pea. This should bo heated
to a temperature of about 90 degrees
Fahrenheit; stir into this one table
spoonful of corn meal and flour
enough to make a stiff batter; stir
well. Any vessel holding about a
gallon may be used, but one of stone,
china or porcelain is best. Place the
vessel containing this mixture in a
kettle of hot not scalding water,
so that the vessel will barely rest
on the bottom of the kettle, but not
turn over. Cover closely, and leave
where the kettle of water will keep
quite warm, but not scalding, for sev
eral hours. This should be done at
night. If your room will keep quite
warm all night, the "rising" should
be set late, but if the room gets cold
during the night, it should be set
earlier in the evening, or, at worst,
it may be set in the morning. It will
probably be "up," in the morning,
if set at night; or it may be only
partly so; or it may have "run over."
If not risen satisfactorily, add a tea
spoonful of warmed flour, stir well,
warm the" water in the kettle again,
and replace the vessel and keep warm
until it rises, which should be in
three or four hours. Have ready two
or three quarts of sifted, warm flour
in the bread tray; make a hole in the
center of it, put in a teaspoonful of
salt, a teacupful of very hot water,
one pint of milk, and stir very thor
oughly into a smooth batter. To this
add the ferment (or emptyings) when
light and frothy, and again stir thor
oughly. There will be a rim of flour
all about the batter, and it should
be drawn from all sides over the top
of it, covering the batter with flour.
Cover this closely, and let set in a
warm (not hot) place until the frothy
batter breaks through the flour on
top of it abundantly, which should
not be longer than an hour. With the
hand, work the rest of the flour into
the sponge, knead until the dough is
perfectly smooth and elastic; mold
into loaves, put into well greased
pans and set in a warm place to
rise. The tops of the loaves should
be smeared with melted butter, and
when it is nearly level with the top of
the pans, put into an oven which
should be hot enough to lightly sear
the top of the loaf in five ntinutes,
but should not begin to brown, or
harden them for twenty minutes.
The oven should gradually cool after
the first twenty minutes, so the in
side of the loaf may cook, without
burning the crust.
A-fter the bread is done, do not
leave in the pan to sweat, but turn
out at once; a perfectly clean hard-
Uses of the Flat Iron
In making garments, and especially
dresses, the flat iron must bo Used
from start to finish. In no other
way can a satisfactory result be ob
tained in making a cloth, or other
nice gown. Every little seam must bo
opened and pressed out. If you are
pressing a skirt (and skirts need this
attention not only when new, but
also during their entire existence,)
place it right side down over a skirt
board, smoothing it verv evnnlv nnnn
the board, and laying carefully any
plaits or tucks. When the plaits
have to be basted into place, use
very fine thread, as a coarse thread is
apt to leave its mark in the pressing.
Now place a chair or stand under
the skirt board to support the rest
of the skirt, and this will prevent it
from dragging the part to be pressed
out of place. Let the iron bo a
moderately heavy one, and, after lay
ing a clean wet cloth over the part
to be pressed, press (do not iron)
your garment; that is, do not rub the
iron up and down and cross wise,
but, when changing it from place to
place, lift it. Move the iron frequent
ly, or it will leave the impress of its
shape upon the cloth. Slender irons
are required when pressing waists.
A seam presser may be made of a
piece of curtain pole, or broom stick.
It should be ten or twelve inches
long, rolled evenly in flannel and
covered with muslin, and Is a great
convenience for pressing sleeves.
Ladies' Home Journal.
BETTER THAN SPANKING
Tf81P",'kit)K does not onro children of bod wetting,
i, m thro"wiuld be few children tbnt would do
. llierol a constitutional cause for this. Mrs.
. Sunimoro, Box 118, Notre Down, Ind., will sond
uer Dome troatmont to any mother. Sho asks no
money. Wr to horlodarlf your chlldrou trouhlo
you In this way. ,Dan't blame tho child. Tho
chances aro It can't help It.
Sponging Cloth, etc.
Cloth for women's wear should al
ways "be shrunken before being made
up. This is done to shrink it and to
make it proof against rainspots. To
shrink cloth spread it out on a long
table, but do not open the folds of
the material. Cover it with pieces of
muslin made very wet with warm
water; then roll the cloth up, rolling
the wet muslin in with it. This will
bring all the cloth in contact with the
wet muslin. Allow this to remain
rolled up for several hours, or a better
way would be to do this at night and
leave rolled up until morning, when
it is to be opened out and pressed
on both sides of the fold until dry,
remembering that the right side of
the cloth is always inside the fold.
Ladies' Home Journal.
and chopped; cork tho bottles lightly
and Btand In a cool pluco, Blinking
well every day, for three or four
days. Then cork tightly and sot aside.
If properly corked and kept In a cool
place, this drink will keop for a
week or two.
Fruit Punch. Grate tho yellow rind
from two oranges and throe lemona
into ono quart of wator; add two
pounds of sugar, stirring until tho
sugar Is dissolved; then boil for ten
minutes; strain through a sieve. Re
turn this to tho fire; add a tumbler
of currant jelly, one of raspberry
Jolly, and ono of blackberry jelly;
mix and strain through a colander,
and when cold, add a grated pineap
ple and a pint of grape Juice; cover,
and set aside over night. At serv
ing time, add twelve ripe peaches,
mashed, (or a can of fine peaches,)
a quarter of a pound of consorved
cherries, cut into quarters, and, if
in season, a quart of mashed straw
berries. Stir tho mixture well. Put
a pint in a punch bowl; add a pint
of ginger ale, a pint of shaved ice
and a quart of plain or effervescent
water. Mrs. Rorer.
Requested Recipes
Fruit Sherbet. One cupful each of
the juice of currant, raspberry and
pineapple; half cupful of lemon juice;
as much water as there is fruit juice;
sweeten with pulverized (not pow
dered) sugar, mix well, and freeze as
ice cream. To be eaten from glasses.
Orange Punch. Boil one pound of
sugar and one pint of water with the
grated yellow rind of one orange for
five minutes. Take from the fire and
strain; add the juice of three oranges
and two lemons and set aside to cool.
When ready to use it, add a pint of
shaved ice and a quart of water.
Indian Punch. Boil a pound of
sugar a quart of water and the grated
yellow rind of a lemon for five min
utes, then strain; add a teaspoonful
of extract of bitter almond, the juice
of three lemons, a teaspoonful of
vanilla ami two cupfuls of strong
tea. When very cold, add ice and a
pint of plain or effervescent water.
Welsh Nectar. Grate yellow rind
from three lemons, add a gallon of
water, two pounds of loaf sugar, and
boil ten minutes; take from the fire
and, when cold, strain; put into bot
tles and to each bottle add twenty
four raisins that have been stoned
For the Bottle-fed Baby
Plain, round bottles with ounces
marked on them are best to use for
the baby. Have as many bottles as
the child takes meals In twenty-four
hours, and one or two extra ones In
case of breakage. If the child leaves
any food, throw it away; do not warm
it over; then rinse the bottle and
let It stand full of cold water in which
a pinch of bicarbonate of soda or
borax is dropped. Just before making
up the food for the day, thoroughly
wash all the bottles that have col
lected, in hot soap suds, using a bot
tle brush and carefully rinsing them;
then put them over heat in cold water,
bringing them to a boil, and keeping
boiling for twenty minutes, when
they will be ready to fill with the
food.
Use plain black rubber nipples;
after each meal, rinse them out at
once in cold water and let them stand
in a covered cup filled with boric acid
solution (one teaspoonful of boric
acid to a pint of cold water. Re
fined borax may be used instead of
the acid.) It Is well to have two
nipples in use, taking first one and
then the other. The hole in the nip
ple should bo made with a rather
coarse needle, heated red hot, and just
large enough for the milk to drop
through rapidly when the bottle is
invprfpflr it. shnnlfl nmrnr ha Invtrnl
enough to allow the milk to run
through in a stream.
Bottles with ounce-marks on them
are only necessary where the food for
the baby is prepared according to
prescribed methods. Plain unmarked
bottles are just as good to hold the
food. Ladies' Home Journal.
Is cured. Throo or four applications
are generally nufilclont.
For In flammed or wore oyo, a
poultice iimdo of grated potato 1h
strongly recommended. The writer
further adds that, tho potato contains
a Juice of a slightly acid roactlon,
with traces of Iron, phosphoric and
sulphuric acids, chlorlno, silica, and
magnesia. Its compound parts aro
wator, albuminoids, saline or organic
acids, starch dextrin and poctoso fat,
cellulose and mineral matter, and Is,
when used in the abovo described
manner, a most excellent application
for any Inflammod condition, especial
ly In casos of burns, bllHtors, etc.
Home Made Ruga
An excellent rug mny bo made of
odds and ends of yarn that accumu
late in all families. Any old stock
ings, or other knit goods, suclf as
jackets, capes, head wraps, mittens,
etc., should bo ravelled out and kept
until enough Is gathered. All light
or faded pieces should he dyod some
bright color reds and greens aro
nice. Wind In skeins and dampen to
tako out "kink." Knit as follows:
Cast on any number of stitches de
sired, and knit acroBs plain. Use
coarse knitting needles, No 12 or 14;
next row put noodle In stitch as if
to knit It; then wind yarn toward you
and back between noodles, and over
tips of first and second fingers, which
are held directly back of work. Wind
yarn around three times and the
fourth time Instead of winding over
fingers bring It around right-hand
needle and knit tho stitch, bringing
the four threads through as ono stitch.
Continue across work with loops In
every stitch. Knit hack plain, but
put needle through the stitch, of four
threads instead of from front, as In
ordinary - knitting. Use tho four
threads as one stitch and bo very
careful not to divide stitch. Pieces
may be made any size or shape, as
the seams made In sewing do not
show. Hit and miss center with dark
border is pretty, hut it may bo made
to suit fancy. Loops may be cut,
making a plush-like surface. Lino
rug with burlap or coffee sacking.
Lovely muffs, collars, etc., may bo
made of Shetland floss, winding on
three fingers, thus making longer
loops.
A baby who has a tendency to ner
vousness should be taught to nurse
or take her food at 10 p m., placed
in her crib and made perfectly com
fortable, and let alone, not being
nursed again, until C o'clock the next
morning. Until she becomes used to
this long, unbroken sleep, she may
be given two ounces of hot water in
a bottle, to comfort her a little; but
if she cries for a few nights, tho
crying will not hurt her as much
as ruining her digestion and foster
ing bad habits by taking her up and
feeding her 'at all hours of the night.
Dr. E. L. Coolridge.
The Potato
An exchange has the following:
For erysipelas, grate a raw potato,
put it on a cloth and lay it on the
sore place when you go to bed, leav
ing it on until morning, renewing the
poult'ice every night until the disease
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V.
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