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10
The Commoner.
VOLUME 7,- NUMBER 14
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A Modern Hoglra
"I'm ready to go," said a plump young
bug,
As lio kicked the earth whore he'd been
a .slug;
"I'm tired to death of Paris green
Which co vera all that's to be seen;
It smarts my stomach, and hurts my
head;
My brothers, one and nil) are dead."
"I chose my homo," said the Cabbage
Worm,
"Deep in the young plant's tender
germ.
Alas! the farmer has found me out,
With powder and poison he put mo to
rout,
And now I'm a homeless wanderer,
Exiled from house and provender."
"On the orchard's bough I pitched my
tout.
Where- the twigs by the passing winds
are bent,
I.ut the farmer came with flaming
torch,
Driving mo out to escape n scorch,"
Said Caterpillar. "My silver tent
With a mass of smoke and flame, was
blent."
Said the Henhouse Mite, "I'm- very
small,
I thought he'd never see rne nt all,
But 'twas not long 'till kerosene
Game pouring In; I think Its mean
To pqater us Llco with pyrothrum,
And the end of it all Is yet to come."
"Who never has heard of hellebore,"
Cried the Currant Worm, with a voice
that toro
To the very heart of the soft Rose Slug
Who exclaimed, "Aye, aye; 'tis a
drondful drug!
It gives convulsions and makes us
squirm
In a way that's repulsive to every
worm."
Then out spoke the Weevil In angry
trrn,
"I'd Uke to know when the end's to
coinr-'r
Bisulphide or carbon is death to me,
Tho'farmerjknows It, and I must flee.
Who will ko with me? We'll emigrate,
Whoever remains deserves his fate."
G. II., iu Vlcks Magazine.
above, and dip each slice Into the bat
ter and fry in hot (not scorching) lard.
The lard must be hot enough to cook
the batter at once to prevent absorp
tion of the grease.
Salt 'Pork Pot-pie.-Freshen and
parboil a piece of salt pork, cut Into
small pieces and put In a kettle with
water to cover. Add one or two on
ions, a chopped carrot, and a little pep
per. After cooking until nearly done,
add peeled potatoes, chopped small,
and twenty minutes before serving,
put in the dumplings, made as follows:
The water should not be allowed to
boll down too low. For the dumplings,
take one pint of flour, a pinch of soda
and one of salt, one egg beaten light,
and Just sour milk enough to make a
good drop batter, not too soft. Dip a
spoon In cold water, then lake up the
batter and drop over the stew, dipping
the spoon Into the cold water before
dipping It Into the dough each time.
Cover the pot for ten or twenty min
utes, and then serve.
House Cleaning Helps
The. latest for the extermination of
household Insect pests Is given in a
circular of seven pages, Issued by the
Bureau of Entomology, which it would
bo well for our housekeepers to send
for nt once. It Is free for the iiskin cr.
- . ,., , f-jj
and a postal card will bring It. Write
to tne secretary or. agriculture, wasii
Ington, D. C, asking for Circular No.
4(5, Second Series, Bureau of Ento
mology, and It will be sent you. The
government issnies many bulletins the
reading ol which would bo of mucli
Interest and often very groat benefit
to all members of the family.
To clean wall paper, make a dough
of flour and cold water and knead ms
you would for bread until It becomes
free from stickiness and perfectly
smooth. Use a piece at a time suffi
ciently large to handle. One piece may
be used for a large space on the wall
P'ipor, rubbing It over the paper as
you wouiu. a sponge, but it should be
Have rhubarb stowed down thick,
with plenty of sugar and a bit of
lemon If desired, and when done. All
th tart crusts. When quite cold, heap
over the top with whipped cream flav
ored with lemom The cream must riot
bo added until just before serving.
Rhubarb Snowball. Cut the rhu
barb in Inch pieces, and cook in a rich
sirup until tender, but not broken.
Llft.the pieces carefully from the sirup,
drain, and. tie in little bundles with
tiny strips of orange or citron. Cover
each bundle with a layer of rice which
has been cooked In milk until not quite
done. Put each separately into a
square of muslin, tie, and steam for
half 'an hour. Then take out, remove
thfl cloths and serve with the sirup in
which the rhubarb was cooked.
Rhubarb Custard. Cut stale-sponge
cake in slices, and place in a deep
glass dish in alternate layers with rich,
stewed rhubarb. Just before serving
cover with a cold boiled custard made
as follows: Beat tho yolks of three
oggs with one-fourth cup of sugar, pour
over this one pint of hot milk, and
cook in a double boiler until the mix
ture will coat the spoon-, stirring con
stantly. Flavor with lemon. Make a
meringue with the whites of the eggs
and three tablespoonfuls of powdered
sugar, and spread over the" top. The
rhubarb must be very cold before the
meringue is poured over it.
Tender, young rhubarb may be cut
i'lto inch pieces, put into a porcelain
micii aisn, covered with plenty Of
sugar and set in a moderate overt and'
lnt until thoroughly cooked. No -water'
must be used, as it makes its own
sirup.
d'esprit edged with a bit of lace, will
loojc .fresh enough for wear several
times. Little jabots in' dotted swiss,
edged with lace, are remarkably dainty
and easily made. A pretty jabot is
made of a piece of material nine inches
by five; scallop all around and then
plait; hold the plaiting in tho middle,
and fold it on itself so that it is half
an inch wide through the center. This
makes the bow stand out in little
tans; wrap the center with a tiny bit
of scalloped lawn. This is easy to take
apart for laundering. It may be worn
with a coat. Ladies' Home Journal.
'Between-Time Dishes"
If you have a lot of sqraps of boiled
mm, carefully trim off the fat, and
grate tho lean pieces. Heap tho loan
moat In the middle of the dish, and
slice tho scraps of fat into nice shape
and lay around tho edges with the
tender hoarts of lettuce, and se'rvc for
luncheon or supper. A border of
pickled beets Is an attractive garnish.
Fried Salt Pork. Gut in thin slices
and let He in sweet milk or cold water
for two hours to freshen. Roll each
slice, in flow' and fry in hot lard until
a nice brown, Do not scorch. Take
up on a platter; drain nearly all tho
jjrenso. off Into a "dripping" cup,
lcaylng two or three tablespoonfuls;
stir Into this one or two tablespoonfuls
of flour, a little pepper and salt, and
when thoroughly blended, pour into it,
stirring, constantly, hot milk enough to
Make It the consistency of thick cream
When it imp boiled up once. As soon
as It comnonces to bubble, pour tho
gravy at once Into a dish or over tho
slices of pork.
Pork In Battor. Make a batter by
beating four eggs, one cupful of sweet
milk, three heaping tablespoonfuls of
flour and a little salt, until smooth.
Have the slices of pork freshened as
Toilet Accessories
Long before a dress begins to show
signs of wear, the trimmings lose their
freshness, especially about the neck,
and there arises the necessity of rip
ping the waist apart and adding new
ones. This may be obviated by hav-
tlicr 'fanvnrnl smnnvnn irTto,. nfnni.n ..
changed for a fresh piece before it gets' yokes. Dainty collars, stocks and yokes
uiuiui rjuuuu.
Cane chair bottoms should be
washed with soap and hot water, turn
ing upside down and well soaked. Dry
out in the wind and sunshine, and it
will be as firm as when new. Equal
parts of vinegar, . sweet oil and tur
pentine is good for a polish for var
nished furniture.
To remove grease from matting,
cover the spot thickly with powdered
chalk moistened with benzine (gaso
line will do), but do not allow any fire
In the room when It Is done. When
this evaporates, brush off the chalk,
and the grease will htivet disnnnnnvon
If necessary, repeat.
To remove the thin, hard coating on
bath-tubs or other vessels in which
soap and water are used for cleansing
purposes, pour on, a woolen rag a
small quantity of naptha, rub the sur
face quickly, and when all the surface
has been gone over, go over it again
with hot water and soap. Polish with
a soft cloth or a clean chamois skin
and It will have a beautiful liisler. '
Rhubarb Dainties
Rhubarb Shorbert. Simmer ou.
quart of rhubarb cut into inch pieces
with one quart of water, until soft.
Add the grated rind of one lemon and
two teacupfuls of white sugar, stirring
until the latter is dissolved; cool and
strain, and keep on ice until time to
serve. It must be very cold.
Rhubarb Tarts. Line a pie-tin with
good paste, brush it over with the
white of egg, and bake in a.qulck oven.
are readily made by any one having
uisce ana skui witn the needle, and a
plentiful supply of them will give to
any costume the appearance, through
change of detail, of several separate
gowns at a very little cost for ma
terials. Collars are made on a straight band,
from two, to two and one-half inches
Wld,e; , Yhen himaS the collars,
"hold in" in the- collar itself just a 'it
tie to the band, and you must be sure,
in jlie first place to cut both the top
edge of the collar and the edges of the
band straight to a thread. Sew the
collar to the .edge of the band, allow
ing about a quarter of an Inch or more;
now double the band of the collar, hav
ing previously turned in its edge a
quarter of an inch, and whip it down
against the seam already sewed. The
collar can now be turned back over the
band. The principal point in this work:
Is- not to stretch either the collar or
uie nana. These collars should be
starched and the embroidery ironed
over flannel. A roll of the iron will
give them the circular shape.
-Little tabs to match the collar are
much worn. Dainty Uttle"bows, with
Uie ends made iu separate pieces,
folded about a bit of crinoline, with a
Httle band through the center folded
over the two ends and tacked with
needle and thready in tho back. For
laundering, it is easy to take them
apart, and after laundering, fold and
catch them together and sew on a bit
ot tape by which to plnrthem to the
collar.
Little bow-ends made of point
' "
Query Box
Am Constant Reader. Sorry, but it
is impossible for me to answer ques
tions of law. You should consult a
laAvyer about the debt and insurance.
B. J. Slight scratches may be re
moved from glass by cleaning the
glass and rubbing gently with a pad
of. cotton-wool, then cover the pad with
cotton velvet charged with flue rouge
and rub vigorously again.
Mrs. N. Scatter a bed of sawdust
half an Inch thick over the floor, and
on tliis lay your oilcloth. This will
tend to keep it from wearing in
streaks.
Emma. Druggists will sell you pure'
castile soap in four or fiye pound bara,.'
for about twenty-five cents a pound?
That obtained of your grocer at a less
cost is not always pure. The pure,
vegetable oil soap has little taste, if
any.
M. F. Wash the chamois skin "in--warm,
soapy water; rinse through sev-v
eral clear waters when clean, draw1
through the hands to press the water
out, and haiiff in the air to dry. While;
drying, pull frequently into shape, andi --
wnen almost dry, rub between the -hands
until soft and pliable. ','-''
Ruby. Rub the entire inside of your.' ' t
gas range oven with a flannel cloth iVjt
saturated with sweet oil, and' rufr ttief 'v4.
outside all over with coal oil in the-
same way. I cannot tell why it rusts, '
but all gas stoves do, if neglected.
M. S. The matting can be bentw.
without breaking the straw if you ' '
will first thoroughly wet it with hot
water in which has been dissolved a '
handful of salt. You can then bend",' '
the corners, or fold it under without"
breaking. ,
Ruth M. To clean the furniture, wet "
a soft Cloth with coal oil and rub overr -
the spot, let stand a few minutes, thenT
rub hard with a clean cloth. If the "
wood is very dirty, or the stain of;.;'''
long standing, you may have to repeat; -bul
it will be effective. Do. not touch? ;
the upholstering with the oil. That'"
may be cleaned with gasoline.
Seamstress. Perhaps you use a poor T
.grade of oil. This wiU "gum," andt
cause the machine to run hard. Take
out the shuttle and the needle, and v
diench the parts, with coal oil or gaso-
nuu, iuu mu luucume ror a few min
utes empty, then wipe off all the dirt"
and gum from every part of the ma-' ' '
chine and oil with the bestfoil you can' ' '
get. Do not use cheap oil;
Sixteen. The very best way to fix " ""'
your kitchen table is to get a sheet' ofT
zinc (such as is used under stoves)) '
from your stove man, scrub your tat .
ble perfectly clean, then lay the zinc ' '
.over the top as smoothly as possible; " : '
pound the edges down over the edges
of the table and fasten with larg
tacks, keeping the zinc smooth all Uie
time. Hot cooking vessels wiirnotr
hurt it, and any hot foods will not1
taste 'woody" if turned out' on the "
zinc. Scour as you would any metal
--never use sand, or sand-paper. : .
"FlrelessCookihg Again'i
i, W liad so many SPod reports about
the tireless cooking chest, or "hay
box," last season, that I feel, the neces- -
&&D AND WELt, TRtED REMEDY'."
Mns. WiNBLOwto Soothing. S-EEur foe ohiU
!& n11? should always bo used for cki
drpn whllo tcothlnjr. It softens tho Kums. allays
all pain. oureswindcQljc andls the best rom'edy.
for diarrhoea. Twenty-five cents abottl. vv
j.
?'.