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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Jan. 12, 1906)
r r, m'fi JANUARY 12, 1900 to distract. The pretty shaped yoke must be cut low in the neck, and may be trimmed any way to suit. The sleeves are the elbow style, and free at the bottom; the bottom of the waist reaches just below the waist line, and it may be made of wash material or any desired goods; but material suitable for laundering is the most appropriate. Laundering Ruffles Ruffles for the neck and sleeves made of plain wash net costing only a few cents a set, if carefully laund ered, last for years and look nice every time they are freshly done. These ruffles must be .washed, starched and ironed in the same way as the lace, only, of course, it is more tedious. Every two inches must be spread out in a semi-circle and ironed; when the whole length has been done, in the same way as the plain piece, it must be gone over again, holding the iron with the back to the front. Place a blunt knife on the ruffle par allel with and about a fourth of an inch from the edge of the iron, push under the iron, repeating until the whole length of the ruffle is under the iron, and you will 'find on lifting it that it is delightfully crimped, and that it will stay in shape until washed again. In order to have dainty things, one must be willing to learn and practice skillful laundering. More things are ruined in the laundry than are worn out with wear. Requested Recipes S. M. Directions can not be given for making the crackers of commerce, as these are made by machinery. Here is one of the best homemade: But ter, one cupful; salt, teaspoonful; flour, two quarts. Rub the salt, flour and butter thoroughly together with the hands, then wet with just enough cold water to hold it together; turn the dough out on a board and beat well; beat in flour enough to make the dough quite brittle and hard; then pinch off pieces and roll into balls, flattening each and pricking with a fork, if you wish them to resemble baker's crackers. Annie.- Wash and scrape the pars nips; split the large ones, and put into a vessel with barely enough wa ter to cover them; lay on them slices of fresh salt pork, cover closely and stew until quite tender; then dish in to a pan, lay the slices of meat on top and brown nicely in a hot oven. A slow oven will make them dry and stringy. Or, instead of using the meat, when put into the pan lay dabs or butter thickly over the top, sprinkle a very little flour over and brown Quickly in the oven. Transparent Soap. Take any nice yeuow bar soap, six pounds; shave tn n and put into a brass or tin ves Sa double boiler is best), with naif gallon of alcohol, heating very bjaaually over a slow Are, and stir- X cSrefully until a11 is dissolved; men stir into this, mixing thoroughly, an ounce of essence of sassafras. Pour n ?w? s' or 1)ans an inch or mi'e w oepth and when cold, cut into bars. ih?n ftSfeBa nice toilet soaP- and ChwMiy ry is vei'y transparent. n0t fj P68- making this, do 1 8?J llat alcono1 Is y Inflam" Stht ls wel1 10 melt the soap y h a Jin? ,Vessel containing it and ng vtho1 u auotnei vessel contain inS very hot water. Query Box Alysie.-Windsor soap is merelv the ww (W rom harmful drugs. new CUghs alld hoarse-s- Prevent sore throat. The Commoner; best white soap melted and a littlo for a certain time. M. R. S. Vaseline stains should bo soaked in alcohol or, coal oil the fabric will permit, then washed as usual. For iodine stains, BOak in either alcohol, ether or chloroform Frances -For setting the color on dark goods, allow half a cupful of salt to two gallons of water, soak in this two hours before washing. See an. swer to Mrs. L. T R'To remove stains of milk wlm' !Tlt 3Uico' bl00d Btains or sweet oil, soak in cold water a few minutes, then rub on soap and wash in cold water. School Girl. The oat meal recom mended for the hands is just ordinary oat meal (not rolled oats), sewed up in little bags, two or three spoon fuls in each. Soak in water until sat urated, then use as you would soap. imiT""""?0, stop the itchinS from chilblains, take hydrochloric acid, one ounce; soft water, 7 ounces; wash the feet with this several times a day or wet the socks with it, until re lieved. Beatrice. To clean the veil, wind it carefully around some perfectly clean, round piece of wood and lay it over steaming water for nearly an hour; then dry on the roller, and when removed, it should be clean. Estelle. Before beginning to polish the stove, grease the hands with com mon lard, especially around and under the nails. Dipping the hands in vine gar and allowing it to dry on them is good. Corn meal may be used for drying the hands, and is as cleansing as soap. Thomas J. Employers are continu ally in search of men who can give them more value than the amount rep resented by their monthly check. When one's muscle is liis only capital, his limit is reached early in life. If one makes of himself more than a muscle-worker or routine clerk, his services will be always in demand, and this can only be done, in cases like your own, by a determination to fit yourself for better-paid work by hard study, self-denial and close attention to the business of your em ployer. Pluck is better than luck. Mrs. L. For washing black cotton goods, make a starch with one cup ful of flour to one pint of cold water, beating until smooth; pour into it three quarts of boiling water, stirring briskly all the time; strain; to five pints of the starch add two gallons of warm water; wash in this as if it were soapsuds; wash until the gar ment is clean, then wash through a second warm water one pint of starch to two gallons of water. Rinse well in two clear, cold waters, and dry. Do not let freeze. When nearly dry, roll up, let stand an hour or so, and iron on the wrong side to avoid shine. Sadie. Fruits preserved by the evaporating process permits them to retain their special flavor. Soak them well, -wash carefully, and stew slowly in just enough water to cover them. Add sugar when nearly done. Stew ing the fruit in syrup hardens it. (2) For' the candied fruit hardened by dryness, steam for a little time to soften it. (3) For the corn, soft or hard, it is recommended to apply to it, night and morning, a little of the strongest acetic acid, using a camel's hair brush; will take about a week for a cure. For the Sewing Room The plain, straight, turn-over col lar fitting the neckband and fasten ing in front with a brooch or a bow of ribbon or velvet, is another revival i. I..,.. rf nm mnlhers. These may or may not have cuffs to match, hut if ciurs arc wum, uij nwv. the. narrow, straight hind. These col- !awnninLln Tm f 0,lhtr ,nc' r tori i n. i ' m k' or any 8Ull,lbl ,na' tGii.il, and they may be perfectly e n bin frnwtllchod, edged with narrow embro dory or iaco, lolloped or but-ton-holed on the edge. They may bo SSJoS?ld,d-t?lthop Vth w, "with mw n,i V1 tho Gye,et embroidery is 2CUJrlI P0""- They are easily made at home, and dress up one's neck most becomingly and neatly" They are easily laundered. Cross-stitch is much used for dress vaBm no5"' b;inr(l8 f i mno on "i" 5 L n f0P, Ve8t8' cuff. "ar8 and other trimmings, while for white mafbo fn'', ,11Ule Blr,B' th0 HtltdlnB After you have ripped your gar- Sfi.li?"11? P r1enovaon, pick out all bits of thread, brush thoroughly to remove all dust, and clean all spots with some good cleansing fluids or soaps; then, wet muslin cloth in warm water and lay, quite wet, on the wrong side of the goods and roll up as you would for ironing; let lie for sev era hours, or over night, then iron with a moderately hot iron, on the wrong side while quite damp. The new neck finish for the shirt waist is a straight band; not the curved band that springs down, wider at the base than at the top. Do not curve the collar-band to fit the neck, but fit tho waist up to the collar. Remember that cotton materials have an "up and down," the same as woolen goods, but not so pro nounced. To find which way tho "nap" runs dampen a small piece of the material and rub with the finger; you will find it the same as in wool fabrics. Cut so the nap runs down. For tho sewing room, the following articles are a necessity: A flat-iron, plenty of pins and needles, good thread in variety, cord, cutting table (can be made of any smooth boards) yard stick, piece of tailor's chalk, basting cotton, colored marking cotton, tape measure and sharp shears. Clothes Moths About May tho clothes moth makes its appearance. The moth itself does no harm, as it seeks a dark, quiet place in which to lay its eggs, then dies. Furs, woolens, and feathers are its favorite material, for on these fabrics and stuffs its larva can feed while growing. Anything which dis turbs the garments, or moves them about is destructive to the larva, and before putting away, everything should have a thorough sunning, beating, shaking or combing, and this can be advantageously repeated several times before putting them away for the summer. After the eggs have been laid, they hatch into larva, or worms, within about three weeks, and the young begin immediately to eat. If the garment or yarns or woolen art icles are regularly sunned and beaten, even as often as once a month, this will kill the larva, or remove them from the stuff. Any article of wool or fur should be taken out, beaten, aired and then sprinkled with camphor gum, powdered, or sprayed with cedar oil; if this is done two or three times during July and August, and the gar ment wrapped first in fresh newspa pers, then in linen, or thick muslin, and put into a stout paper bag, the mouth of which should be pasted se curely, the moths can not harm them. There is no danger of moths to any garment regularly or often worn. Moths do not infest silks or velvets. Carpets on floors of seldom used rooms are sometimes ruined by the ravages of this pest, but this can be avoided by often airing and sunning the room, and thorough sweeping about once or twice a month. Espe cially around the edges should the carpet be swept once a week. Many country housekeepers use the dried leaves of sage, spearmint, and other highly scented herbs, pepper in bags, and the roots and buds of sassafras, 11 lmdOdZl,!,0n,l","y U,nonK t" n UUUUIIlK anil 1'flrTllnnl. .. ... frCHont nlrinff u8nr " Requcoted Reclpco stmn'arn!!! lh, t,,oro"Khly olennod siomach Into u larne ploco n win can conveniently handle lmv a " to ho water on the stove, and L d Hoard to Horapo it. When nlcelv emped, put It Into cold water Tot- sell nTn0Ver ",K,,t- Noxtny scald and scrape again until it is cen nmI n, the snoot I ?0c..tn?ho,,Cnk, ".V Uuit "$ and i w m hnKM,in 0ff ,no n,cco' unci it will be white and nice. Uol it Ave or six hours, or until It Is very ender. For the table cut It into pieces as large as your hand, put a little water to It, season with but. ter salt and pepper, bring to a boll ffZoi0" mfty MOt ,,k U Tw2'Ikf fijgj a; In one cup of flour; lot cook two minutes, remove from tho flro and when cool enough so that you can press your finger into tho dough with out burning It, add throe eggs, one it a time, beating them In separately. Drop wpll buttered gen. tins and bake twenty minutes or until well browned--in a hot oven. This should make a dozen creampuff shells. For ill Ing, take one egg, three tablespoon fuls of sugar, two teaspoonfuls of corn starch and a pinch of salt. Heat all together, stir into a cup of boiling milk, cook until it thickens, remove from fhe stove, flavor with a teaspoon ful of lemon essence or extract, and when the puffs and filling are cool, open the puffs on top and fill as many as are required. Lyonnaise Potatoes. -Chop six raw potatoes very fine; have a largo chopped onion fried in butter until brown; add the potatoes, salt and pep per and fry all together until well cooked; beat the yolks of two eggs, turn the potatoes into a bowl, stir tho beaten yolks quickly In, and servo very hot on a hot platter, In a mound, sprinkled with chopped parsley. With Sausage. Core and slice with out peeling some nice, tart apples and fry in the sausage fat; serve a spoonful of the fried apples with tho sausage. INCIPIENT CONSUMPTION How Food Headed Off the Insldlouo Disease The happy wife of a good old-fashioned Michigan farmer says: "In the spring of 1902, I was taken sick a general breaking down, as it were. I was excessively nervous, could not sleep well at night, my food seemed to do me no good, and I was so weak I could scarcely walk across the room. "The doctor said my condition was due to overwork and close confine ment and that he very much feared that consumption would set In. For several months I took one kind of medicine after another, but with no good effect In fact, I seemed to gro'w worse. "Then I determined to quit all medi cines, give up coffee and see what Grape-Nuts food would do for me. I began to eat Grape-Nuts with sugar and cream and bread and butter three times a day. "The effect was surprising! I began to gain flesh and strength forthwith, mv nerves quieted down arid grew nor mally steady and sound, sweet sleep came back to me. In six weeks' timo I discharged the hired girl and com menced to do my ovn housework for a family of six. This was two years ago, and I am doing it still, and en joy it." Name given by Postum Co., Battle Creek, Mich. There's a reason. Read the little book, "The Road to Wellville," in pkgs. A.1 m u. j
