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The Commoner.
OCTOBER 26, 1906
11
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entertainment, in order to keep up the
Interest and attendance of those In
and out of the society. The serving
of refreshments was optional, and
never very elaborate. There were no
duea, nor price of admission, but at
the close of the entertainment, a plato
was passed around and each guest
gave according to his or her will;
though it was seldom less than a
"dime" that found its way into the
plate. The meetings were opened and
closed with prayer and a hymn or two,
the pastor and as many of the church
officers as possible always being pres
ent. The meetings were purely social,
and any sort of entertainment suitable
for the family or the 'home, could be
indulged in. Many of these old-fashioned
gatherings could be again insti
tuted with, benefit to any community,
city, village or country. We have far
too few of such "getting-together" occasions.
For Black Garments
Clothing made of black goods are
the most troublesome to keep looking
fresh and in good repair, as black ma
terials so quickly show wear and grow
dingy and. shiny. To remove the shab
by, dingy look which comes in front
of skirts, at elbows, cuff-bands, and
on the backs of collars, apply with a
sponge aqua ammonia and water, half
and half. If particularly soiled, use
benzine. To improve the color of
black, sponge with a boiled solution
of logwood.
Frosting for Cakes
As cake-baking time is with us again,
C. S. sends us the following recipe for
frosting:
Put the whites of three eggs in a
deep bowl, add two tablespoonfuls of
confectioner's sugar, well sifted, and
beat three minutes; add gradually one
and one-half cup of .sugar, and as tha
mixture gradually thickens, pour in one
tablespoonful of lemon juice; add more
sugar till the frosting is thick enough
A FOOD CONVERT
Good Food the. True Road to Health.
The pernicious habit some persons
still have of relying on nauseous
drugs to relieve dyspepsia keeps up
the patent medicine business and
helps keep up the army of dyspeptics.
Indigestion dyspepsia is caused
by what is put into tne stomach in
the way of improper food, the kind
that so taxes the strength of the di
gestive organs they are actually
crippled.
When this state is reached, to re
sort to stimulants is-like whipping a
tired horse with a big load. Every
additional effort he makes under the
lash increases his loss of power to
move the load.
Try helping the stomach by leaving
off heavy, greasy, indigestible food
and take on Grape Nuts light, easily
digested, full of strength for nerves
and brain, in every grain of it
There's no waste of time nor energy
when Grane-Nuts is the food.
"I am an enthusiastic user of
Grape-Nuts and consider it an ideal
food," writes a Maine man.
"I had nervous dyspepsia and was
all run down and my food seemed
to do me but little good. Prom read
ing an adv. I tried Grape-Nuts food,
and, after a few weeks steady use
of It, felt greatly improved.
"Am much stronger, not nervous
now, and can do more work without
feeling too tired, and am better every
way.
"I relish Grape-Nuts best with
cream and use four heaping teaspoon
fuls at a meal. I am sure there are
thousands of persons with stomach
trouble who would be benefited by
using Grape-Nuts. Name given by
Postum Co., Battle Creek, Mich. Read
the"lttle book, "The Road to Well
yille," in pkgs. "There's a reason."
to spread. At the right consistency
you ought to bo able to cut the frosting
cleanly In two with a table knife. First
spread the cake thickly with tho frost
ing; when this Is hard, put on a thick
er layer, having tho frosting stiffer
than for the first coating. Add more
sugar to tho frosting loft and use It to
force through a pastry tube for orna
mentation. A pastry bag is made of ono-half
yard square of rubber cloth folded into
a three-cornered bag; the pointed end
should be cut off and into It slipped an
icing tube, which may bo had for fif
teen cents at any kitchen-furnishing
house. Fill tho point of tho bag with
the thick frosting and squeeze through
in any desired design. Roses, stars,
hearts, or other designs may bo made.
Hold tho point of the bag In the left
hand while using, and squeeze the
frosting through. The frosting may
be colored If wished, as there are many
harmless dyes for such use.
Requested Recipe Devil's Food Cake
"A Wisconsin Subscriber." Make a
brown mixture for this cake by melt
ing in a double boiler a cake of sweet
chocolate (grated), a cup of light
brown sugar and a gill of milk. Cook
until a boiling point is reached, then
remove and beat in a tablespoonful of
extract of vanilla, and set aside to cool.
Cream a, cup of sugar with halfcupful
of butter, add a gill of milk, the beaten
yolks of two eggs, enough prepared
flour to make a good batter, and the
stiffened whites of tho eggs. Now stir
in quickly and lightly the brown mix
ture and bake in large layer tins.
Spread each layer when cold with, a
chocolate filling, and cover the entire
cake with a chocolate frosting.
Devil's Food, No. 2. Dissolve two
ounces of chocolate in five tablespoon
fuls of boiling water. Cream one cup
and a half of best brown sugar and half
a cupful of butter, adding the sugar
slowly; add to the butter and sugar
the well beaten yolks of four eggs, half
a cupful of milk and the meltod choc
olato, two cupfuls of flour sifted two
or three times with one teaspoonful of
baking powder, one teaspoonful of va
nilla, and lastly, the whites of the four
eggs, well beaten. Bake in three lay
ers. Fruit filling for either cake. One
pound of ,figs chopped fine, to which
add one cupful of boiling water, one
half cupful of sugar; cook until soft
and smooth, and spread between the
layers.
Removing Bones from Fish
To remove bones from either fresh
or salt fish while 'raw,, take the head
less fish in the left hand, split down the
back; with the right thumb carefully
push the meat from the flesh side of
the backbone, then gently force the
thumb between the backbone and the
skin of the fish from head to tail; now,
gently pull sidewise, and the ribs ad
hering a the backbone will come out
with it. All the remaining bones can
be removed by catching them between
the thumb and the sharp blade of a
knife. Salt fish will require freshen
ing first.
Using Pie-Melon
f!ut the melon In slices: cut out the
Inside where tho seed are; take the
thin rind off; cut into small pieces, ana
stew until it is like stewed , apples;
sweeten as for apple pie; add a little
tartaric acid, and season with nutmeg,
or any other liked flavoring, aa you
would apples. -The tartaric acid takes
away the insipid taste. Make as you
would apple pie. The pie melon will
keep like pumpkins. Journal .of Agri
culture Cook Boole
Query Box
"Little Girl." Cloth which has be
come, shiny may be res'tored by rub
bing with turpentine. Use a very little
turpentine, and rub hard with a cloth,
going over It and finishing a part at a
time. Seo article in anothor column,
"Wisconsin SubscrJbor."Sorry; but
tho recipo was "sldo-tracked." You
will find it in tills issuo. Thank you
for reminding mo.
A. F. Recipo for uso of pie melon
given In anothor column. Many thanks
for your encouraging words. I am glad
I pleaso you.
M. B. You Bhould have sent your
full name. As It Is, have given your
street number to a friend who will try
to find you, and perhaps may help you.
I hope she may.
H. H. It is claimed that gasoline
will polish nickel-plating bettor than
whiting; some use tho whiting moist
ened with gasoline, with good offect.
Iodine stains are very stubborn
stains to take out, and often resist all
efforts for removal. Try soaking the
fabric In sweet milk, rubbing tho spota
occasionally.
Sadie M. Tile, stono or cement floor
In a kitchen aro all objectionable, as
each of them Is hard and unyielding
and tiro the feet; they aro cold, and
apt to Induce stiff joints and rheuma
tism. Hardwood or soft wood, well
oiled, Is much hotter.
Flower-Lover. For the hanging bas
ket, try a half-dozen bulbs of tho Grand
Duchess oxalls In a six-Inch pot Give
them rich soil, moisture, and plenty of
sunshine. Thc foliage Is as lovely as
tho flowers.
Seamstress. Tho only thing to be
done is to use silk thread In making
your black cotton goods. It costs mr.
little more than the best cotton thread,
holds Its color, and gives a better ap
pearance to the fabric.
Fannie L. For a durable blacking,
take good stove polish and wet it
with strong cold coffee until tho con
sistency of cream; for each stovo, add
one teaspoonful of turpentine, mix
well, and apply with a soft cloth; pol
ish with a good brush, and do not
spare the rubbing. Tho stoves should
be nearly cold when the blacking Is ap
plied, and about dry when ready to
polish.
Eddie S. Persimmons can bo kept
In perfect condition all winter. Frost
is required to ripen them, and it takes
a erood. hard freeze to brlnK out Its
best flavor. Thoy arc excellent when
dried. To those who like tho persim
mon flavor, they are as palatable as
dates. The seeds should be removed
and the fruit spread in layers in the
sun to dry; then packed in boxes lined
with waxed paper and powdered sugar
sprinkled between the layers. Or the
seeds may "be removed and the cavities
filled with nuts or bonbons, tho same
as dates. For best keeping, the fruit
should "be hand-gathered, to prevent
mashing, as it is quite soft until some
what dried. They aro little known to
northern people.
Table Manners
Many people otherwise very well
behaved, show very poor manners at
table. Here is a list of "offenses"
which a reader wishes me to point
out for correction. Is it you who are
guilty?
Drinking from a cup with the spoon
left In it; using a tooth-pick at table
without the slightest pretense of con
cealment; making a hissing, sucking
noise In clearing the teeth, or in eatr
ing soup; pointing at what is wanted ;
letting the knife and fork rest with
their tips on the plate, their handles
on the table; holding the fork in the
left hand while loading It with food
with a knife; scraping the plate for
the last crumb of a favorite dish; rat
tling the spoon, or beating on the edge
of the plate with the cutlery; stirring
tea or coffee noisily; taking large
roouthfuls; talking while chewing, or
opening the jaws wide when laughing,
thus exposing a mouthful of food; toy
ing with the table furnishings; draw
ing figures on the tablecloth with tho
cutlery; crumbling the bread or cakes
Into pellets, resting the arms on the
table; leaning the elbows on the
table; conveying the food to the mouth
with a knifo; laying tho bread on the
tablo to spread butter on it; soppinr
up gravy with tho bread; biting semi
circles out of broad Instead of break
ing It; blowing tho breath over hot
dishes to cool them."
Charcoal Kills
?.
Bad Breath
Bad Odor of Indigestion, Smoking,
Drinking or Eating Can Be
- Instantly 8topped.
8AMPLE PACKAGE MAILED FREE
Other people notice your had breath
whore you would not notice It at all.
It is nauseating to other people to
stand beforo them ana wlillo you are
talking give them a whiff or two of
your bad breath. It usually comes
from food fermenting on your stom
ach. Sometimes you havo it In the
morningthat awful eour, bilious,
bad breath. You can stop that at
onco, by swallowing one or two
Stuart Charcoal Lozenges, the most
powerful gas and oaor absorber
over prepared.
Sometimes your meals will roveal
themselves in your breath to those
who talk with you. "You've had
onions," or "You've been eating cab
bage," and all of a sudden you belch
In tho face of your friend. Charcoal
is a wonderful nbsoifler of odors, as
every one knows. That is why
Stuart's Charcoal Lozenges are so
quick to stop all gasos and odors of
odorous foods, or gas from indiges
tion. Don't use breath perfumes. They
never concoal the odor, and never ab
sorb the gas that causes tho odor.
Besides, the very fact of using them
reveals the reason for their uee.
Stuart's Charcoal Lozenges In the
first place stop for good all sour brash
and belching of gas, and make your
breath pure, fresh and sweet, just
after you've eaten. Then no one
will turn his face away from you
when you breathe or talk; your
breath will be pure and fresh, and
besides your food will taste so much
better to you at your next meal.
Just try It
Charcoal does other wonderful
things, too. It carries away from
your stomach and intestines all the
Impurities there massed together and
which causes the bad breath. Char
coal Is a purifier as well as an ab
sorber. Charcoal is now by far the best,
most easy and mild laxative known.
A whole boxful will ao no harm; in
fact, tho more you take the better.
Stuart's Charcoal Lozenges are made
of pure willow charcoal and mixed
with just a faint flavor of honey to
make them palatable for you, but not
too sweet. You just chew them like
candy. They are absolutely harm
less. Get a new, pure, sweet breath,
freshen your stomach for your next
meal, and keep the intestines In good
working order. These two things are
the secret of good health and long
life. You can get all the charcoal
necessary to do these wonderful but
simple things by getting Stuart's
Charcoal Lozenges. We want you to
test those lit'le wonder workers your
self before you buy them. So send
us your full name and address for a
free sample of Stuart's Charcoal
Txzenges. Then after you have tried
the sample and been convinced go to
your druggist and get a 25c box of
them. You'll feel better, all over,
more comfortable and "cleaner," in
side. Send us your name and address to
day and we will at once send you by
mail a sample package,-free. Address
F. A. Stuart Co., 60 Stuart Building,
Marshall, Mich.
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