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Tlie Commoner.
APRIL 6, 1908
9
"W Tr "V'tT' "," 'Y""' "
juice will not boil over. The rhu
barb may be slightly stewed, sweet
ened, the grated rind and juice of a
lemon added and the beaten yolks
of two eggs stirred into it, baked in
an under crust and a nice meringue
spread over the top.
Rhubarb Pudding Butter well thin
slices of stale bread; put a layer of
finely-cut rhubarb (not cooked) in a
baking dish, sprinkle lightly with
sugar, cover with slices of bread
(crumbB may be used), another layer
of fruit, sugar and bread, until the
dish is full, with a layer of bread
crumbs on top. Pour over this one
cupful of water, cover with a plate,
and bake in the oven for half an hour.
Serve hot or cold, with sugar and
cream, or nice sauce. While baking,
it is essential that the steam should
not escape, as this must cook the rhu
barb. Rhubarb should not be cooked in
tin, as it is very acid. Agateware,
porcelain-lined, or earthenware should
always be used.
Cleaning Feather Beds and Pillows
When feather beds become soiled
or heavy, they may be made clean
and light by being treated in the fol
lowing manner: Rub them over with
a stiff brush, dipped in hot suds,
until clean. Then lay them out on
a clean table or platform where the
rain will fall on them. This is best
done just before one of our heavy
spring showers. When thoroughly
soaked, leave them to dry In a hot
sun for six or seven days, shaking
them-up well and turning them over
every dayv At night, if not brought
--inside, they should be covered with
a thick cloth, as, if exposed to the
night air, they will become damp and
mildew. This way of washing the
bed-ticking and feathers makes them
very fresh and light, and is much
easier than the oldway of emptying
the ticks for washing. As the beds
or pillows dry, they shouldbe beaten
with switches, turning often that the
sunshine may, reach every part or
them. Care must bo taken that the
beds are perfectly ary before being
used. Old, hard comforts may bo
made light and fluffy by putting them
out in a strong down-pour of rain and
drying in hot sunshine. This is bet
ter than washing.
"COFFEE JAGS"
The' Doctor Named Them Correctly
Some, one s'aid "Coffee never hurts
anyone." Inquire of your friends and
note their experiences.
A Phila, woman says:
"During the last 2 or 3 years I be
came subject to what the doctor
called 'coffee jags and felt like I
have heard men say they feel who
have drank too much rum. It nau
seated me, and I felt as though there
was nothing but coffee flowing through
my yeins.
"Coffee agreed well enough for a
time, but for a number of years I
have known that it was doing me
great harm, but, like the rum toper,
I thought I could not get along with
out it. It made me nervous, dis
ordered my digestion, destroyed my
sleep and brought on frequent and
very distressing headaches.
"When I got what the doctor called
a 'coffee jag' on, I would give up drink
ing it for a few days till my stomach
regained a little strength, but I was
always fretful and worried and nerv
ous till I was able to resume the use
of the drug.
N "About a year ago I was persuaded
to try Postum) but as I got it in
restaurants it was nothing but a
sloppy mess, sometimes cold, and al
ways weak, and of course I didn't like
it. Finally I prepared some myself,
at home, following the directions
carefully, and found it delicious. I
persevered in its use, quitting the old
coffee entirely, and feeling better and
better each day, till I found at last,
to my great joy, that my ailments had
all disappeared and my longing for
coffee had come to an end.
. "I have heretofore suffered intense
ly 'from utter exhaustion, besides the
other ailments and troubles, but this
summer, using Postum, I have felt
fine." Name given by Postum Co.,
Battle Creek, Mich.
There's a reason.
'.Restaurant cooks rarely prepare
Postum Coffee" properly. They do
not let it boil long enough.
Cleaning Feathers For Use
One of our good friends (ot whom
we certainly have a great many)
sends the following, as being a much
better way to clean feathers from
their animal oil and smell than the
method published in our Homo De
partment of February 2: Take, for
every gallon of clear water used, one
pound of unslacked lime. Mix them
well together, and when the undis
solved lime is - precipitated In fine
powder to the bottom of the vessel,
pour off the clear lime-water for use
as wanted. Put the feathers to be
cleaned in a tub, and pour over them
enough of the lime vater to cover
them about three inches when well
immersed and stirred therein. The
feathers, when thoroughly moistened,
Will sink down, and should remain im
mersed in the lime water three pr
four days. Then strain the foul water
from the feathers by laying them in
a sieve or on a lattice work frame.
Then wash the -feathers thoroughly
in clean water and spread to dry on
clean netting, or in bags made of the
same of a size easy to handle. This
should be done, if possible on a hot,
clear day, so the drying will progress
satisfactorily. From time to time,
toss and turn the feathers; the ad
mission of air will be serviceable, and
the process for an amount sufficient
for a bed may be completed in about
three weeks. The feathers, after
being thus prepared, will want noth
ing but a good beating to be fit for
use, and will be entirely free from
smell. It is much better than baking,
as baking renders them hard, and
it is very hard to keep , them from
scorching or overheating. T. W. K.
if any of our readers have had satis
factory results from this method, they
will please let us know. It Is claimed
that fresh eggs, put up in this way
may bo kept for a year, and bo fit
for all purposes in the culinary line.
The requisites for keeping the eggs
aro a wooden, porcelain or stone ves
sel, puro water (it should bo boiled
and cooled) and a cool, dark place as
storage, together with the requisite
amount of water-glass (salicato of
soda.)
Clean, scald and place the recepta
cle in a cool, dark place in the cellar,
if possible; put the eggs in it, stand
ing them with the small end down.
The eggs should bo perfectly fresh.
After the eggs aro in, put a quart of
water-glass into ten quarts or pure
water (or in that proportion), stir it
well and pour over the eggs, which
it should completely cover. The
water should at all times completely
cover the eggs; and a little of the
mixture added to replace any evapora
tion. The solution forms a coating
which renders the shell air-tight.
Tho eggs may be added to the mix
ture as they are gathered. In some
instances, the mixture lias been
known to coagulate, and now and
then one is found with the yolk
seemingly cooked fast to the white
on one side, but the general testi
mony seems to be In favor of the
method above all others, especially
for home use. The water-glass is
cheap, and can be had of your drug
gist. It is claimed that they are
much to be preferred to the cold
storage eggs, with no unnatural taste
or taint about them, and that they
"beat up" a$ well as fresh eggs. The
receptacle should be kept covered.
Eggs will be getting very plentiful
and cheap, very soon, and It the
method is as valuable as It Is claimed
to be, it would be well to "lay by
in store" for a time of high prices
and short supply.
it should H)o bottled, stirring it well
to keep It homogenous. Beer or
seltzer-water bottles may bo used to
keep it in, but they must not bo
corked too soon or too tight, other
wise they will burst. Put it in a cool
place whore it will not bo disturbed.
When newly made, it requires moro
of it to raise bread than when six
or eight weeks old, as it gathers
strength by keeping. The bread takes
longer to rise in sponge, and also
after being made into dough, than
when ordinary yeast is used, and- it
is bettor baked in tin. Tho valueof
tho yeast is in b6lng equal to any of
tho other yeasts, and can be made
without yeast to start with.
It is claimed that ordinary beer
yeast may bo kept fresh for several
months by placing it in a close can
vas bag and gently squeezing out
tho moisturo in a screw-press, the
romainng matter becoming as stiff as
clay, in which state it must bo pre
served in close vessels.
Keeping Meats Fresh in Summer
In answer to our call for inetnods
of keeping small quantities of meat
fresh in summer, L. S. sends ths fol
lowing: This recipe is for about one
hundred and twenty-five pounds of.
beef, which, treated in this munner,
and closely packed, will keep for two
or three months. Six gallons or water;
three pounds of salt; one and one
half pounds of brown sugar; three
punces of saltpeter. Boil these all
of common cooking soda, and three
ounces of salt peter. Boil these all
together, skim thoroughly, and when
clear, set away to cool. Cut your
meat into pieces suitable for cook
ing, removing all bone that can be
readily cut out. Prick the meat close
ly in a clean barrel or suitable ves
sel, and keep the bony pieces to themselves-,
cooking them first. When
the brine is cold, pour it over the
meat and at all times keep the meat
so weighted that it will be under the
brine. Rock salt is best for ubc
For pork, five pounds of salt should
be used in making the brine.
Fillings for Cracks in Board Floors
Make a paste of slacked lime one
part, rye meal two parts, with a
sufficient quantity of linseed oil to
hold it together. Or, dissolve one
part of glue in sixteen parts of water,
and when almost cool stir in sawdust
and" prepared phalk a sufficient quan
tity. Or, oil varnish thickened with
a mixture of equal parts of white lead,
red lead, litharge and chalk.
Preserving Eggs
We are asked for the recipe for
putting up eggs in water-glass, and
give it again, with the request that,
Query Box
(Many queries have been answered
under separate headings, the answer
being too long for this column.)
Mrs. L. A piece of soda the size
of a pea to a quart of rhubarb is
about the right proportion.
Isa G. If you had sent a stamped,
addressed envelope I could have sent
you the desired information, but it
cannot be given here.
M. S. To retain the, bright green
color, dip the parsley for a minute
or two in boilng water, shake the
water off and chop fine for the soup.
Mrs. J. L. I cannot give rules for
the entertainment of your guests.
Treat them as you would like, your-:
self, to be treated. Put yourself in
their place, and act accordingly.
Vera You should remember that,
in the use of gelatins, the gelatin
must' be softened with cold water,
then dissolved with boiling water.
Otherwise, you will have trouble with
your jelly. ' '
"Beer Yeast"
Boil two ounces of the best hops in
four quarts of water for half an nour;
strain, and let it cool until lukewarm;
put in a half-teacupful of salt and a
half-pound of brown sugar; beat up
one pound of the best fiour with some
of the liquor, then mix all well to
gether; put into an earthenware bowl
or jar that will hold about six quarts,
and set beside the fire, covering close
ly, where it will be kept at its pres
ent temperature. Let stand for forty
eight hours, stirring occasionally.
Then add to it three pounds of
mashed potatoes that have been
cooled down to the same temperature
as the contents of the bowl (it should
be kept lukewarm). In a short time
fermentation will commence, and as
it proceeds, tho mixture must be fre
quently stirred. It soon assumes the
appearance of the finest brown
colored brewer's yeast, rising to a
crown. In thirty-six hours its powc
will be completely established, when
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