" I. f T '
.- :-.
The Commoner.
ATOJ7J'v31, 1906
11
r.'
"i
"Ti"-
r7 '
vij"A needs long cooking, will not
'bo apt to scorch. Select pie-plant
hich has a red skin, if possible, and
do not peel, for you want the red
tint. Mash the stalks, after. having
cut them into short pieces, much as
you would mash potatoes; then put
the mashed fruit on the stove in ltd
own juice, where it will cook very
slowly at first, and cover closely, As
soon as the juice is extracted by the
heat, strain through a coarse-meshed
sieve, then through a coarse muslin
bag; do not squeeze, but let drip as
long as it will. .Then boil down the
juiceperhaps two or three hours;
then add the usual "pound, of sugar
to a pint of juice," boil all together
a few minutes, adding, if liked, the
juice of a lemon. As soon aB it
will "set," pour into glasses and set
to cool. "When cold pour over the top
melted paraflrae wax, cover with paper
and set away in a cool place. A. C. C.
The long boiling should not be over
a hot fire -a "stewing," or simmering
will bo less apt to scorch, and the
juice will need less attention. It
might be best to begin with a small
amount until you know if you like it.
Do not begrudge the little ones the
pleasure of waiting on you. As soon
as the baby can crawl or walk, it will
find great pleasure in doing little
things for you. It will delightedly
fetch and carry, and its little puzzled
face will often be lifted to you to
make out just what you want, as you
direct its awakening intellect. It will
thus grow up, feeling itself a part
of you, and - necessary to you, and
you should, in all ways, foster this
spirit of loving helpfulness. The
Tmby will be our,ssuch a little, little
, while! Let us kefcpJt. as close to
us as we. may before It" -hears the
call of the world.
the pie-crust, sprinkle over it very lit
tle salt a cupful of sugar, a little all
spice and drop plentifully over all
bits of sweet fresh butter; then cov
er with a second crust and bake until
dono but not too brown., 'If this is
too dry a littlo of the water in which
the potatoes were boiled may be add
ed before covering.
Tomato Relish Boil ripe tomatoes
and put through a fine-sieve; to every
two quarts of the strained juice add
one teacupful of strong vinegar one
tablespoonful of salt and one teacup
ful of sugar. When cooking the to
matoes no water should be used
just the juice of the tomato. This
should be put into small bottles,
corked, and the cork dipped in seal
ing wax, as it "keeps" much nicer.
Spiced Grapes Five pounds of nice
grapes, three pounds of sugar, one
tablespoonful of cinnamon, half table
spoonful of cloves, one-fourth pint of
vinegar; cook the grapes until soft
and rub them through a colander;
then, to the pulp add the sugar, vine
gar and spices and boil down as thick
as wanted.
Emerson says "He who by force
of will or thought, is great and over
looks thousands, has the responsibility
for overlooking." , '
Bottling Pickles
"When' putting up sauces and relish
es for winter use, care should be
taken that the bottles and jars are
perfectly air-tight, and this fact can
not be assured if the corks are simply
fitted into the necks and tied down
in the usual manner. Corks are more
or less porus. The corks should be
first . dipped into a mixture of one
quarter pound of beef suet and one
half pound of beeswax, melted down
over a slow fire, and be dried at the
fire afterwards this process being
repeated several times. Then press
the cork into the neck of the bottle
and dip the heads and rims into a
solution of one-eighth ounce of bees
wax melted down with one pound of
sealing wax and the same quantity of
black, resin. When making this mix
ture, it is well to stir it with a long
tallow candle, the wax preventing it
from sticking to the bottom - of the
pan. Sauces, relishes, pickles, lini
ments, etc., bottled in this way will
be in good condition to "keep" indefinitely.
- Requested "Recipes
Sweet Potato Pie Boil sufficient
sweet potatoes to make a pint of
pulp when rubbed through a sieve:
add a pint of swpet milk, a small
cupful of sugar, a little salt, the bpa'
en yolks of two eggs and, if liked, a
teaspoonful of lemon juice. Bake in
a shallow pan lined with rich crust.
Beat the whites of two eggs with
confectioner's sugar, making a merin
gue, "put on top of the pie after it is
baked and return to the oven to
"set" not to brown; Irish potatoes
may be used the same way.
Sweet Potato Pie (southern way)
Have ready a nice crust, lining a
deep pie tin. Boil the sweet pota
toes until quite tender; slice into
At this season of the year the table
can -be -made very attractive w'th
fruit peaches, pears, grapes, apples,
in all the colors of the orchard, may
he piled upon a pretty dish, and will
give the plainest table a beauty that
nothing else can. Then, too, there
are such rich colors among the flow
ers, with now and then the "first
lings of the season," a scarlet, yellow,
brown or variegated leaflet, to mix
in with the feathery ferns and other
green foliage grown expressly for ornamentation.
Putting Away the Jellies '
.
Remember to supply yourself with
a few cents worth of paraffin wax
when getting ready to make your
jelly. When the jelly is made and in
the glasses, melt in a water bath (a
double boiler can bf made bv setMn
one vessel containing the wax into
another vessel containing boiling
water) until it will pour, a sufficient
quantity of the wax to pour over the
top of each glass an eighth to a quar
ter inch of the paraffin. This must
be put on the jelly after the jelly
is "set" and cold, and the wax w'll
immediately harden, sealing the jelly
effectually away fropi Insects, pre
venting mould, and preserving it
from the air. If you like, you can
cover the top with the glass cover,
or paste a bit of cloth or paper over
it. When the jelly is to be used, sim
ply lift the cake of wax off the top,
wash it nicely and drop it into a can
for use again. It will last a long time,
and should be kept perfectly clean.
which have been chopped flhe. Lot the
ingredients boil together for fully an
hour, and immediately add a quart
of the best elder vinegar and remove
from tho fire. Whon the "soy" has;
cooled sufficiently it may bo bottled.
If corked and sealed lightly it ylll
keep all winter, or oven longer." "
Cottage Cheese
Heat sour (clabbered preferred)
milk until the whey separates and
rises to tho top of tho pan, being
careful not to heat It too long, as this
will make the curd dry anj "tough."
Pour this, curd and whey, Into a bac
of choesecloth, and hang whore it will
drip do not squeeze for several
hours, or until it censes to drip. Then
turn tho curd out into a suitable dish
or vessel, add salt and pepper to
taste, and work Into It until smooth
and creamy, enough rich cream, sweet
or sour, as you may llko, to thorough
ly moisten It. This may bo dished
into little fancy dishes, and Is not
Only nice to look at, but exceedingly
good to eat. The fresher the sour
milk is, and tho richer the cream,
tho better. Another way is to chop
the curd, using butter, pepper and
salt and a very little cream, and mold
into halls; but the first way Is the
best way.
Do not toil your jelly too long. Long
boiling will make it dark in color.
Most of jellies will harden sufficient
ly if set in the sun.
Remember that fruit should be a
little under-ripe than over-ripe, if you
want clear, beautiful jelly. Do not
squeeze the jelly bag; let it hang un
til it ceases to drip, and use this
juice alone for your finest jelly. If
there is still juice, it may be pressed
or squeezed out and made into jelly
to be used for cakes, etc. Jellies
should be -put into small glasses or
dishes in order that only what one
uses at once may be disturbed.
"Tomato Soy"
Here is a recipe for this relish,
which has been called for; the recipe
has the .strong .endorsement of a writ
er in the Delineator for September:
"Peel and chop a peck of , ripe to
matoes until they are quite Une;
then put them over the fire in a pre
serving kettle, with a half-teacunful
of whole cloves, the same of whole
allspice, a scant teacupful of salt, a
tablespoonful of black pepper, and
three red peppers and five onions
Contributed Recipes
Mustard Pickles Mix one-half a
cupful of flour with three tablespoon
fuls of mustard, one-half tablespoon
ful of tumeric Avith enough cold vine
gar to make a smooth paste, and add
enough vinegar to make a quart in
all. Boil until thick and smooth.
Take one pint of very small cucum
bers, two large cucumbers sliced, one
dozen small button onions, one small
head, of cauliflower, one green and
one ripe pepper chopped fine. Make
a brlno and let all vegetables stand
'n It for twenty-four hours; then drain
well, add the vegetables to the pre
pared mustard, heat thoroughly with
out scorching, and bottle. Tho veget
ables are sometimes cooked until ten
der before adding to the mustard mix
ture. It is nice to save up all 'wide
mouthed bottles to put such things
In, corking, and dipping the neck of
the bottles in sealing wax. E. S.
Pumpkin Butter This Is one of the
old-time "delicacies." Put pumpkins
in a cider or other press, and extract
all the juice possible. Then to two
gallons of the jufce add one gallon
of chopped pumpkin and boil down,
stirring frequently, until as thick as a
syrup. This must be flavored or
"sugared" to suit the taste; or It can
be eaten as it is. H. C.
Recipes wanted We have re
quests for cooking and using Okra,
and for putting it up for the winter.
Will some one favor us? Also a recipe
for Spanish catsup. Also ways of
using white grapes, other than in
making jelly.
Nice Dumplings Chop fine half a
pound of'suet; mix with it the same
amount of grated bread, a tablespoon
ful of flour, quarter of a pound of
currants, a tablespoonful of sugar, the
grated peel of half a lemon, one
fourth of a nutmeg grated, and three
well-beaten, eggs. Mix thoroughly and
roll into round balls, tie each in a
bit of clean white cloth, drop into
boiling water and boil for half an
hour. Serve with melted butter and
sugar, or any desired sauce suitable
for pudding. E. S.
For tho "grlmmy" hands, rub clean
lard or .vnddlino well. Into tho linos,
using us you would soap; then wadh
with a good toilet soap and quite
warm water, rinsing thoroughly with
cold water; then rub dry with corn
meal and vinegar. Tho meal and
vinegar are clemming and" healing.
Housewife -Pretty littlo jlalntlly
carvod wooden spoons and forks, for
use at table In pickles and relishes,
can bo had at small cost, and last a
long time.
Mrs. G.-If you can not devoto
much time to your flowerB, try tlid
hardy, herbaceous perennials or bien
nials, or shrubs. Many of them aro
flno, and somo bloom tho first sea
son. E. J. For the cracked finger nallB,
rub vaseline or sweet oil on thorn at
night, or soak them in warm oil for
half an hour. Cracked or ridged nalla
indicate somo constitutional disorder..
Mrs. S. Spices, as a rule, should
bo used whole in pickles, or slightly
bruised in proferenco to tho ground.
They may bo tied up In muslin if
whole, but must be, if tho ground aro
used.
Fannio S. -For tho cucumber relish,
grato largo cucumbers after peeling;
add. strong vinegar to cover, and salt
and pepper to taste, bottle and cork.
Flavor may bo varied by adding grat
ed horse radish and spices, such as
are liked.
Ella S. Whatever tonic you use,
the good effects depond largely on its
being thoroughly rubbed into the
scalp; tho trouble is with tho roots
and cells not the hair itself. Mas
saging the scalp will Induco blood
circulatipn, which is often all that is
.needed.
Mrs. J. L. It Is claimed that oleo
margerlrfc and renovated butter yiOld
very little, if any, foam when' boiled,
and boil with u Grueling H&urt'?, vile
genuine blitter yields a groat deal 6t
foam if perfectly fresh,, and makes
littlo noiso, not at all crackling. Yoq
might try it.
Query Box
Hassah For foul breath from stom
ach trouble, try any of the charcoal
preparations to be had at your drug
gists. Best to cure the stomach
trouble, however.
Johnny S. Yes, indeed, our boys
are to be praised for being clean and
neat. There is nothing nicer than a
nice boy- not even a nice lrl. Ask
the girls, themselves, if I am right
"The most talked ot book in the
World today."-" London Mall
The Jungle
BY UPTON SINCLAIR
Author of "Manassas," "Prince Mayan,"
"King JMidae," etc. -
Continues to sell
more largely than any
other "book in the
United States, none
excepted: and in the
August "Bookman" it
is reported as being at
the head of the list
for July.
All Book Stores $1.50 or write
Dept. B.
eonntr un
ihakznca
TKEVfjrWeK
TkzCaabim
DOUBLEDAY. PAGE &CO. NEW YoRK.