FEBRUARY 15. 1007
The Commoner.
n
of the thin loaf confines it where it
is generated, thus leavening the Idaf.
Even a sour stomach will digest tills
bread instead of passing it off by fer
mentation. Gem pans, of iron or tin,
should be used in pairs, to have the
best effect. Fill the lower pan with
the dough (laying a biscuit in each
cup) and lit the upper one over the
cups in the lower, having both pre
viously very hot, and the steam will
puff up the dough enough to fill both
halves. The unleavened bread should
be well baked and crisp when done.
Crisp breads are better than soft done,
as mastication renders it liner and
mingles the entire mass with the sa
liva more thoroughly. All hot breads
wad up into a doughy mass, wlNch
the gastric juice penetrates with difficulty.
Hot, soda-aiid-buttermilk biscuit
are a prolific source of stomach trou
ble. Breads should not be eaten un
til at least a day old, as when soft,
mastication rolls it up into a firm
mass, the inside of which sours in the
heat of the stomach before the diges
tive juices can reach itf Nature keeps
the stomach very warm, and this
soured bread induces fermentation in
other foods, and is thus the cause of
many of our modern dyspepsias.
For the "Cold-Day Dinner"
Where one has a large family and
a slim purse, it is best to make the
most of what one can afford. The
cheaper pieces of meat, with proper at
tention to cooking, make fully as ap
petizing dishes as some of the higher
grades, while in the hands of the care
less or ignorant cook, they are the
most expensive. In the matter of a
pot-roast, one can use what is usually
calied "boiling" meat, or "chuck"
with good effect. The piece should
weigh at least three or four pounds,
as a less piece does not remain us
juicy as a larger. Wipe it off care
fully, or wash quickly and dry, and
remove all loose pieces of- bone. Have
an iron kettle on the stove with two
or three tablespoonfuls of sweet drip
pings or lard, and when this is smok
ing hot, put in the piece of meat, turn
ing and mopping it around for a few
minutes, in order to get every particle
of it seared with the hot grease? When
it is well seared on the outside, pour,
over it a quart of boHing water, let
it boil briskly for ten or fifteen min
utes, then set back on the range where
it will simmer just keep the water
m a gentle commotion and bubbling,
but not boiling, until it is tender; this
may require several hours, according
to the natural toughness or tender
ness of the meat. If kept closely cov-
GUIDES CHILDREN
Experience and a Mother's
Love Make Advice Valuable.
An Illinois mother writes about
feedjng children:
"If mothers would use Grape-Nuts
more for their little ones, there would
be less need for medicines and fewer
doctor bills.
"If those suffering from indigestion
and stomach troubles would live on
Grape-Nuts, toast and good milk for a
short period they would experience
more than they otherwise would be
lieve. "Our children have all learned to
know the benefit of Grape-Nuts as an
appetizing, strengthening food. It is
every evening, with few variations,
like this: 'Mamma, let's have toast
and Grape-Nuts for breakfast; or let's
have eggs and Grape-Nuts' never
forgetting the latter.
"One of our boys in school and .15
years of age repeatedly tells me his
mind is so much brighter and in every
way he feels so much better after
having Grape-Nuts as a part if not all
his breakfast." Name given by Pos
tal Co., Battle Creek, Mich. Read
the little book, "The Road to Well
jrille,'; in pkgs. "There's a Reason."
ored during this simmering process,
the water will seldom need renewing,
but if it does, only a little boiling (it
must be boiling) water should bo ad
ded at a time. When nearly done, add
salt to taste, and let simmer a half
hour or so; then uncover the pot and
let the water cook away. There should
be a half-pint of nice gravy in the
kettle wjien done, the meat btfng
turned in the pot until all sides are
nicely browned meanwhile. If
wanted to cook potatoes, more water
may be added to the gravy and the po
tatoes dropped in; but it is better to
cook the potatoes separately mash
ing them is good and serve the gravy
with them at the table. If soup Is
wanted, cut out all the bony pieces,
put on to cook in cold water, and boil
separately until the flesh is in strings,
strain, and add whatever vegetables
you have, chopped fine, and boil until
the vegetables can be mashed through
a colander or puree strainer, season to
taste and serve.
Western New York Washing
Fluid"
A friend, giving no name, sends the
following in answer to E. F. M.'s
query in regard to washing greasy
overalls: "Take one pound of com
mon washing soda (sal soda) and one
half pound of fresh, unslacked lime
(slacked lime will not do); pour over
it five gallons of water. Set on the
stove and stir until thoroughly dis
solved; set off and let settle, and bot
tle the clear solution; or use jars or
jugs, labeling and corking, and set out
of the reach of children or careless
persons. This is a splendid lye, and
Avill remove dirt or grease. Use one
scant teacupful to a boiler of water;
bring to a boil with half a cake of
laundry soap cut up in it The greasy
clothes must first be wrung out uf
water in which they have been put to
soak for a short time, then washed in
this boilerful of water. This solution
is a great labor-saver, and will make
washing almost a pleasure."
If this could be used with a wash
ing machine, much time and strength
might be saved.
Washing Pillows
Sometimes there seems no other
way, and this is the way one woman
tells us she "does" her pillows: Make
a bag of cheap ticking and rub It in
side and out with common yellow
laundry soap (or soft soap), dipping,
the soap in warm water so itNmay lie
generously applied. Place the feathers
in this bag, fasten securely, and boil
in a clothes-boiler full of water for ten
minutes, punching and stirring the
feathers frequently with a stick, mov
ing the bag about. Then, take out of
tlie water, drain, squeeze as dry as
possible, and put into fresh warm,
clear water, and squeeze, and stir vho
feathers to get all the suds out of
them. Out of this water, if you have
a wringer, pass the bags through the
wringer; if not, squeeze and drain as
dry as possible, then hang In a shady
place to dry. While drying, the bag
must be rubbed and pounded with the
1'st to "liven up" the' feathers. A few
days , drying will render the feathers
Huffy, and remove all unpleasant
odors. When dry put in new, strong
egar, half cupful of water, butler the
size of a walnut; boil without stlrrin
until it will "candy" when dropped in
cold water. When cool enough to wo.-ic
with the hands, add the flavoring a
nttle at a time, pulling until white;
cut hi any shape desired.
For the Laundry
Wool and silk garments in all fast
colors, such as brown, blue, black,
etc., are washed in soap bark, which
rakes out all the grease, and seems to
give a new body to the material. Soap
bark restores black, how.cvcr rustv
or green; ihc secret of it is to have it
very strong. The laundries put two
.w1vu.IO J1A 1JUUrjy lW0 quarts or
water, and boil it down to one quart,
which they put into a bucket and add
warm water. Sometimes, in a bad
case, this strength is doubled.
For iodine stains, wash in alcohol,
then rinse In soapy water.
When washing woolen pants, do not
wring them, but hang them on the line
so they will be straight; when almost
dry, take them off the line, fold as
when purchased, wring out a towel
in clear water, cover the pants with
it and iron until fhe towel Is perfectly
dry. Look after the buttons, button
holes and 'edges, and see that all rips,
however small, are attended to.
Red table linen should bo washed in
water "broken" with borax, using no
soda, and but little soap. Rinse in
clear water never use bluing in the
rinse water, as this damages the color.
For Softening Hard Water
It is a misfortune to the house
keeper, and especially so to the laun
dress, to have only hard water for the
various uses about the house. One
way to "break" such water is here
given. Of course, water so broken Is
to be used only for cleansing purposes
--never for cooking or drinking. For
one boilerful of water, use two te.i
spoonfuls of sal soda (washing soda),
and bring the water to a boil, If any
scum arises, take it off r-nvofniiv
Then put in the soap, shaved so
io uissoive readily. Tlie soap must
not be put into the water until it has
boiled for a minute or more to become
softened. After the soda has been put
into the water do not add more hiu'd
water, as this will cause the soap to
separate and harden, and in this case,
scarcely anything can be done with it.
It it is possible, try to have soft water
enough for laundry use, as hard water
makes more work, and mairy times
ruins the clothing. A barrel sunken
in the earth under tlie drip of tlie
eaves is better than nothing, but even
a small cistern is the best.
cooking; pack in three to five gallon
jars; sprinkle a little sugar over each
layer willi tlie salt, and set In a cool
place, and if kept cold, it will keep
nosh for a month or six weeks. When
wanted, prepare by pounding, and rrv
as usual. In keeping meat of any
kind, care must be taken to keep it
weighted down under the brine, -is.
if even a small bit is exposed, it will
damage the whole mass.
Best Selling Book
i "?"r b.?r?,l .B0,,,l,s ,)0ok?" M1 the
dealer. "This Is it, this fine-print
volume In the flexible black binding
this Bible. Every year there are ovnv
S,000,000 Bibles sold.
"The Bible Is the only book with
which one can never get overstocks.
We keep a certain number of presses
going steadily year in and year out on
Billies, and if we find we have 100,000
or so copies on hand it causes us no
uneasiness. We keep the presses "o
ing Just the same we know all will
be sold. It seems almost providential
doesn't It?" Philadelphia Bulletin.
PIMPLES, BLflGKHEflDS
Get Rid of All Your Face Troubles in a Few
Days' Time With the Wonderful
Stuart Calcium
Wafers.
Cream Candy
Dissolve one-fourth ounce of white
gum-arabic in one and one-half pits
of water; add three and one-half
pounds of best granulated sugar and
one teaspoonful cream of tartar. Put
over the fire and before it boils brit
tle test it by dipping a little out with
a perforated skimmer; if it looks
feathery as it drops through the hole3,
it is cooked enough. Take off. tlie fire
and beat against the dish with a spoon
until creamy; add flavor if desired. If
you wish to make cocoanut candy of
it, add the shredded cocoanut as the
candy is cooling, stirring until cold.
Gream Taffy. Two cupfuls of gran
ulated sugar, one-half cupful of viu-
Corned Beef
Let tlie beef get perfectly cold after
butcherijig, then cut into quarters.
Out out the steak, bones and rough
meat; cut in pieces suitable to cook.
Put; a layer of meat in tlie barrel,
sprinkle a little salt over it, and re
peat until all the meat is packed in
the barrel, layered with a little salt.
Cover with clear well water and let
stand over night. This will draw out
tlie blood. In the morning, take out
the meat and put it into a boiler and
letting tlie meat drain. Then pack Jie
meat into a barrel, as closely as pos
sible. Take water enough to cover
tlie meat and put it into a boiler and
bring it to a boil. Into tlie water put,
for each 100 pounds of beef, one ounce
of salt peter, one pint of brown sugar,
and salt enough to make a brine that
wiL float an egg. Stir this unfJl all Is
dissolved, let boil up a minute, and
skim off all scum, then take from the
fire. When cold, pour over the meat,
seeing that it is well covered, and
weight the meat to keep it under tlie
brine. In six weeks' time, If the brine
fects a little bloody, take out the meat,
boil and skim the brine well, let get
cold again, and pour over tlie meat,
weighting as before.
For the Steak. Out the steak when
cutting the meat up; salt it as for
Trial Package Sent Free.
You cannot have aii attractive face
or a beautiful complexion when your
blood is in bad order and full of im
purities. Impure blood means an im
pure face, always.
The most wonderful as well as the
most rapid blood cleanser fs Stuart's
Calcium Wafers. You use theni for a
few days, and the difference tells in
your face right away.
Most blood purifiers and skin treat
ments are full of poison. Stuart's
Calcium Wafers arc guaranteed free
from any poison, mercury, drug, or
opiate. They are as harmless us
water, but the results are astonishing.
The worst cases of skin diseases
have been cured In a week hv iif
quick-acting remedy. It contains the
most effective working power of any
purifier ever discovered calcium sul
phide. Most blood and skin treatments
are terribly slow. Stuart's Calcium
Wafers have cured boils in 3 days.
Every particle of impurity is driven
out of your system completely, never
to return, and it is done without de
ranging your system in the slightest
No matter what your trouble is,
whether pimples, blotches, blackheads,
rash, tetter, eczema, or scabby crusts,
you can solemnly depend upon Stu
art's Calcium Wafers as never-falling.
Don't be any longer humiliated by
having a splotchy face. Don't have
strangers stare at you, or allow your
friends to bo ashamed of you because
of your face.
Your blood makes you what you
are. The men and women who forge
ahead are those with pure blood and
pure faces. Did you ever stop 16
think of that?
Stuart's Calcium Wafers are abso
lutely harmless, but tlie results
mighty satisfying to you even at die
end of a week. They will make you
happy because your face will be a wel
come sight not only to yourself when
you look In the glass, but to every
body else who knows you and talks
with you.
We want to prove to you that Stu
art's Calcium Wafers are beyond
doubt the best and quickest blood and
skin purifier in the world, so we will
send you a free sample as soon as we
get your name and address. Send for
it today, and then when you have tried
tlie sample you will not rest contented
until you have bought a 50c box at
your druggist's.
Send us your name and address to
day and we will at once send you by
mail a sample package, free. Ad
dress F. A. Stuart Co., 51 Stuart Bldg.,
Marshall, Mich.
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