.
MARCH 23, 1906
The Commoner.
sound when pulled off. Roll thin as
piecrust and cut into strips one-half
to three-quarters of an inch wide;
twist with hands and lay in halting
pan; the oven should not he too hot.
When done they are crisp, and the
starch is dextrinized (partially di
gested,) as in the zwiebach.
Graham Crackers Seven cupfuls of
graham flour, one cupful of thick
sweet cream (or butter), one pint of
sweet milk, two teaspoonfuls of bak
ing powder; sieve and rub the bak
ing powder into the flour; add the
cream (or butter, which should be
rubbed into the flour well), a little
salt, then the milk; mix well, and roll
as thin as soda crackers; cut in any
shape; bake quickly ; then leave about
the stove for a few hours to dry thor
oughly. Bran Biscuits rOne quart of milk
or water; three teaspoonfuls of but
ter (or lard), three tablespoonfuls
sugar; two tablespoonfuls baker's
yeast (any live yeast will do); pinch
of salt, and' flour, wheat and graham.
Take enough wheat flour to use up
the water, making it the consistency
of batter cake dough; add the rest
of the ingredients and as much gra
ham flour as can be stirred in with
a spoon. Set away until morning.
In the morning, grease a pan, flour
the, hands and take a lump of dough
the size of a large egg, roll lightly
between the palms; put into the pan
and let them rise twenty minutes, and
bake in a tolerably hot oven.
Graham Wafers One-third cupful
of butter, one-third cupful of sugar;
half teaspoonful of saljt; one pint of
white flour; one pint of graham flour.
'Mix' the butter, sugar and salt; chop
this mixture into the white and gra
.ham' flour mixed; wet it with, cold
water into a very stiff dough; knead
ell, and roll out very thin; cut in
squares, or any shape desired and
bake quickly.
...... . ; Contributed Recipes
White Fruit Cake Have all the
materials at hand, as the cake should
be quickly made and not allowed to
remain out of the oven after it has
been stirred. Tp make the cake, iise
two cups of white sugar, one cupful
FOOD HELPS
In Management of a R. R.
Speaking of food a railroad man
cays:
"My work puts me out in all kinds
of weather, subject to irregular hours
for meals and compelled to eat all
kinds of food.
"For seven years I was constantly
troubled with indigestion, caused by
eating heavy, fatty, starchy, greasy,
poorly cooked food, such as are most
accessible to men in my business. Gen
erally each meal or lunch was fol
lowed by distressing pains and burn
ing sensations in my stomach, which
destroyed my sleep and almost unfit
ted me for work. My brain was so
muddy and foggy that it was hard to
me to discharge my duties properly.
"This lasted till about a year ago,
when my attention was called to
Grape-Nuts food by a newspaper ad,
and I concluded to try it. Since then
I have used Grape-Nuts at nearly
every meal and sometimes between
meals. We railroad men have little
chance to prepare our food in our
cabooses and I find Grape-Nuts mighty
handy, for it is ready cooked.
"To make a long story short, Grape
Nuts has made a new man of me'. I
have no more burning distress in my
stomach, nor any other symptom of
indigestion. I can digest anything so
long as I eat Grape-Nuts, and my
brain works as clearly and accurate
ly as an engineer's watch, and my
old nervous troubles have disappeared
entirely." Name given by Postum
Co,, Battle Creek, Mich. :
There's a reason. Head the little
book, "The Road to Wellvillo" in pkga.
of butter, the whit f
n.?,"Pf"i Lml"f' o and one-half
; V it uuur waspoonfuls of
best baking powr, one cupful sliced
citron, one cupful of seeded raisins
one cupful of blanched sweet almonds
and one cupful of chopped figs. First!
prepare the flour by sifting with it
the baking powder; stir the sugar and
butter to a cream, then add the milk
and flour alternately, a little at a time,
stirring rapidly until all is stirred in
efifi n V1,. ol ine eSgs until
stiff, then fold in the dough; then
stir in the fruit, after having floured
it well, and bake in a rather slow
oven. S. C.
Dark Fruit Cake Two scant tea
cupfuls of butter, three cupfuls of
brown sugar, six eggs (whites and
yolks beaten separately,) one pound
each of seeded raisins and currants
(washed and dried;) half a pound of
citron cut in thin slices; half a cup
ful of cooking molasses; one-half cup
ful of sour milk. Stir the butter and
sugar to a cream ; add one teaspoonful
of ground cinnamon and one of cloves ;
add the molasses and sour milk; stir
well, then put in the beaten yolks of
eggs, a wine glass of brandy, and
beat all together thoroughly. Then
add five cupfuls of sifted flour, alter
nately with the well-beaten whites of
the eggs, a little at a time; now dis
solve a level teaspoonful of soda and
stir in thorouehlv: mix the fruit in.
gether and stir with it two heaping
jLeaspoonturs oijiour; then stir all into
the mixture. Butter two common-sized
baking tins carefully, line them with
letter paper well buttered (or with
buttered paper from the grocer's) pour
in the cake batter, and bake in a mod
erate oven two hours. After it is baked
let cool in pans; then turn out and
put in tight cans; or let remain in the
pans covered closely. Chopped nut
kernels added with the fruits, a cupful
before chopping, is a fine addition.
J. L. ,
.Bathed Beans For the old-fashioned
baked beans, pick over carefully and
putto soak in water over night. In the
morning pour off any water not
soaked up, put the pot on the back
of the stove and cover with boiling
water; after they have boiled half
an hour, put into a colander and pour
a dipper of cold water through them.
This should remove any hardened
skins. Take a deep earthen bean pot
or jar holding about two quarts, and
put in part of the beans, then half
a-pound of well-washed salt pork,
then fill in the rest of the beans.
Take one teaspoonful of salt, half a
teaspoonful of mustard, and table
spoonful of molasses; dissolve all in
hot water and pour over the beans,
filling the pot with hot water. Set
the jar in a moderately hot oven and
bake slowly six hours, or even longer,
if you wish. The jar should not be
allowed to get dry, but as the water
boils away, refill until the beans are
nearly done, then allow the water to
cook away.
Succotash Take one nint can of
corn, mix with one quart of well
washed lima beans, and boil until
tender; let boil as dry as possible
without scorching, then add to them
two tablespoonfuls of butter, season
with salt and pepper, let simmer ten
minutes, add a cup of sweet cream
or very rich milk, and serve hot.
French Fried Potatoes Peel nice
potatoes, cut into lengthwise strips,
crosswise, or any way one likes, throw
into cold water as peeled and then
dry them on a soft towel. Have a
vessel containing smoking (not scorch
ing) hot fat or lard, enough to cover
(or "swim") the potatoes, and as soon
as they float on the surface they are
brown and done; skim into a drain
ing basket, or on coarse paper, and
keep hot until served. There should
bo no grease on them, and they may
be eaten with the ' fingers without
soiling, while perfectly mealy and
sweet inside. The potatoes must be
raw, and are so much nicer than
9
I "cold boiled" fried potatoes, and not
naif the trouble to prepare or eat.
An Object Lesson
Hero is an idea which may be use-,
ful to the invalid or the restless lit
tle folks, during these dull January
days: Take a glass jar, glass dish,
tall tumbler or confectioner's jar and
fill it with good soil to within an inch
of the top; lay on the soil next to tho
outside of the vessel a row of peas,
beans, corn, or nasturtium seeds;
then add another inch of earth. Set
in a warm place and keep the soil
moistened not wet, but do not lot it
dry out. The glass wall will enable
one to watch the swelling, sprouting,
budding and the growth of top and
root, which will bo watched with in
terest, and is very instructive.
Mrs. JJannie Epstein died in a tene
ment house in Chicago January 3.
The Chicago Record-Herald says that
Mrs. Epstein was 117 years of age,
and that her 85-year-old daughter
stood at her bedside. Children of
four generations survive her, and she
has another daughter 98 years of age.
There are thirty-eight great grartdr
children and two great great grand
children, the latter being five and nine
years old.
the municipality. I speak in behalf
of, an industry more important than
tho most powerful corporation, or tho
greatest industrial establishment it
is tho business of housekqoping. We
have no direct voico in Saying what
kind of politics shall affect our busi
ness; our only rocourse Is complaint."
Tanning a Skin For a Laprobe
A simple way to tan the pelt of a
calf or sheep is to stretch it tightly
and smoothly on a frame of boards,
hair-side down, and tack by the edges,
firmly, after thoroughly soaking It if
It Is not fresh and pliable. Then
scrape off the loose flesh nnd fat with
a dull knife, or sharpened stick, until
the whole surface Is oven and smooth.
Then work in powdered chalk with
much rubbing. When tho chalk be
gins to powder and fall off, remove
the skin from tho frame and rub in
plonty of powdered alum. Then fold,
flesh sides together, tightly, and keep
in a dry place for a few days. Then
unfold and beat and work tho skin
until dry and pliable, and it will re
main so, if it is not allowed to get
wet In which case it iiinat h'n nrrnin
rubbed until dry, or it will get hard.
Adolescence
"In order to act with wisdom," says'
American Motherhood, "parents
should understand the physical, men
tal and moral significance of ado
lescence; should realize that it is a
crisis of grave import to the boy or
girl. Most mothers do recognize that
this is to the girl a critical time, and
they watch with much anxiety the
physical unfolding of their daughters,
guard their health, have patience with
their moods and tempers, and over
look many perversities with the feel
ing that 'she will be better by-and-
oye.' Few parents realize that to the
boy the period between fourteen and
twenty-one is equally grave; that it
is marked by physical changes of
equal importance; that the crisis is
for him even of graver import, be
cause the inner forces work with
greater energy and the outer tempta
tions conie with stronger power. This
is the time when the father should
relax the hand of authority, and offer
the hand of friendship, treating the
boy with a riatience and wisdom of
which he stands sorely in need."
The Coffee Pot
In many kitchens the remnant of
the morning portion of coffee is left
in the pot on the bade of the range
for a mid-forenoon cup for the cook.
Not only is the rank flavor extracted
from the long-steeping grounds, but
a certain deposit is made upon the
sidesjof the pot which is hard to re
move, even by the most thorough
washing. This deposit, If left on, will
surely taint the coffee that Is sub
sequently made In the pot and Injure
the flavor of the best berries to be
had. The not should be washed and
scalded every time it is used. If any
liquid is left, it should bo strained off
into either a porcelain, china or earth
enware vessel, or into a glass jar,
when it may be added to any new brew
which is made.
Problems for Women
An exchange says: Mrs. L. L.
Blankenburg believes that women are
obliged to come in touch with politics
whether she wills or not. She says:
"We are obliged to come in touch
with politics in our housekeeping. We
have the politics of the ash barrel
and the garbage can to contend with;
we have the politics that comes into
the house through the water pipes and
the gas pipes. The very air we
breathe is polluted by the politics of
smoke. Our children go to schools
managed by politicians. We are tax
payers; we contribute one-fifth of the
revenue required to run the affairs of
Out of Work
It may be that your
losing that "job" that
was slowly but surely
making a machine of you
was the best thing that
ever happened to you.
You can make as much,
or even more, mhne.xr
- m w w m
than VOUr last nnsifinn.l
.paid you, and be inde- j
pendent and your own f
employer.
We will help you to
better things by appoint
ing you our sales repre
sentative in your town or
community, in charge of
the local agency of The
Ladies Home Journal and
The Saturday Evening
Post. As our representa
tive you can work inde
pendently yourself and
in time employ assistants
and cover a larger terri
tory as a general agent.
The commission on each renewal
and each new subscription is the
same. You can work up a business
better for your future than the "job"
you were lucky enough to lose.
Three classes of distributive prizes
every month: for Beginners, for
Previous Non-Contestants and Frec-for-All
bring extra money every
month. There are no cheap clubs
or tawdry premiums. You sell two
valued periodicals at attractive sub
scription prices. The occupation is
one of dignity, pleasure, profit.
Write us and we will advise you.
Th Cuani Publishing Comfant
I072-E Cherry St., Philadelphia, Pa.
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