The commoner. (Lincoln, Neb.) 1901-1923, November 08, 1907, Page 11, Image 11

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KOVBMBEh 8, 1907
The f,Commonsr.
11
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acid, onto cupful of cold water In
which has been slowly mixed two tea
spoonfuls of sulphuric acid. Shake
this well together and bottle, corkjng
tightly. Apply with a flannel cloth,
rubbing vigorously, using but a little
at a tinje. "No rub, no polish," remember.
Elliott Flower, writing for the
Ladies' World, says, of the tendency
of the times toward specialization:
"It will not be long before it takes
two men to lay a brick one to put
the mortar in place, and the other to
adjust the brick." This, or some
thing like it, is becoming the rule
in housework. "Once upon a time"
one woman could do everything, from
straightening up the attic to carting
the refuse out of the alley gate, but
now a family with even a moderate
income, if help is required, must have
a regular retinue of workers, each
for his or her special field, passing
continuously through the doors, as no
one self-respecting server will touch
the work of another, no matter what
inducements are offered. And even
of these, every trade or profession
has its branches, and the burdened
housewife goes crazy, trying" to fit
them all into their places, and at the
sam,e time adjust their prices to the
contents of her purse.
round. Must bo kept covered with
the vinegar, weighting down.
No. 2i Pick and nack ereon tn-
Imatoes in a. keg and cover with a
goou, strong orine. cover with a
Cloth and weight them down under
the brine, and they will keep any
length of time. When wanted to
use, take out a quantity, slico'into a
porcelain kettle and cover with cold
water. Set them on the back of the
stove, and as often as the water he
comes salt turn It off and put on
fresh. When fresh enough, set them
forward on the stove and let boil
until tender; then put them into a
colander and press and drain off all
the water nossible. thnn nut-, t.hnm
into a jar and pack down. For every
two quarts of the tomatoes, take a
pint and a half of good vinegar, put
it on the stove in a porcelain lined
stew kettle; put into it a pound of
sugar, a heaping teaspoonful of whole
cloves, and two tablespoonfuls of cin
namon bark broken into little bits.
Let this boil until the sugar is dis
solved, then turn into the jar over
the tomatoes, and weight them down
under the vinegar. They must be
kept covered with the vinegar.
Green Tomato Pirklen
No. 1. Slice two gallons of green
tomatoes and sprinkle over them one
tablespoonful of salt; let them stand
over night, draining off next morn
ing whatever water has formed Take
one gallon of good apple vinegar, one
quart of brown sugar, five large
onions, sliced, and two tablespoon
fuls of cloves; put all these together
in a brass or porcelain lined kettle
and cook until the tomatoes lose
their color; flavor with, a teaspoon
ful of pulverized cinnamon; put into
a stone, jar and fjover closely and set
vln a cool place. If not allowed, to
freeze, these will keep the year
HER "BEST FRIEND"
A Woman Thus Speaks of Postum
We usually consider our best
friends those who treat us best.
Some persons think coffee a real
friend, but watch it carefully awhile
and observe that It is one of the
meanest of all enemies for -it stabs
one while professing friendship.
Coffee contains a poisonous drug
caffeine which injures the deli
cate nervous system and frequently
sets up disease in one or more organs
of the body,-if its use is persisted in.
"I had heart- palpitation and ner
vousness for four years and the doc
tor told me the trouble was caused
bjr coffee. He advised me to leave
it 'off, but -1 thought I could not,"
writes a Wisconsin lady.
"On the advice of a friend tried
Postum 7 ,od Coffee and it so satis
fied me I did not care for coffee
after a few days trial of Postum.
"As weeks went by and I contin
ued to use Postum my weight in
creased from 98 to 118 pounds and
the heart trouble left me. 1 have
used it a year now and am stronger
than I ever was. I- can hustle up
stairs without any heart palpitation,
and I am cured of nervousness. "
"My children are very fond of
Postum and, it agrees with them. My
sister liked it when she drank it at
my house, but not when she made it
at her own home. Now she has
learned to make it right, boil it ac
cording to directions, and has Jbe
come very fond of it. You may use
my name if ypuwish as I am not
ashamed of. praising my best friend
Postum."
- Name given by Postum Co., Bat
tle Greek-,-Mich.. Read "The1 Road
toHfWellvUlefrtt"in --pkgs. - "There's", a
Reason."
Some Timely Recipes
Here is a method of testing cake
which is recommended: In order to
know whether the cake is baked
enough, remove it from the oven and
hold it to your ear. If it gives forth
no sound, it is done; if a slight sing
ing noise is heard, return it to the
oven, drawing it to a cooler place
and leave a little longer. If it sings
loudly, it requires more baking, and
should be returned to the oven where
it was.
When the cake Is to bo turned out
of the pan in which it is baked, it is
well to set it on a closely-woven wire
rack previously covered with a clean
cloth, in order that the bottom may
not sweat. If the cloth sticks, it can
be readily peeled off when the cake
is cold.
Hickory-Nut Ice Cream Shell the
nuts and pound the kernels to a
paste; add to this a quart of rich,
thick sweet cream. Make a custard
as for ice cream one cup of sugar,
one cup of milk and three eggs;
while the custard is hot, stir in an
other cupful of, sugar, and let cool.
Then stir in the beaten whites of
three eggs and the nut paste and
cream, and freeze.
White Fruit pake 7Takc one cup
ful of butter, two cupfuls of sugar,
two and one-half cupfuls of sifted
flour, seven eggs (whites only), two
teaspoonfuls of baking powder, one
pound of figs, one pound of datesvone
pound of blanched almonds,' "one
pound of raisins, three-fourths oound
of citron. Rub the butter and "sugar
to a cream; chop the fruit rather
coarsely (keeping eaqh variety to
itself while chonnimr). and nffnr Hia
chopping mix all lightly together with
tne lingers, silting some of the flour
over the fruit; put into the rest of
the flour the baking powder, sift
again and mix thoroughly. Then add
the flour to the butter apd sugar, stir
in the fruit, and lastly, the beaten
whites of the eggs. Line tins with
buttered paper and fill two medium
sized tins with the batter, take slow
ly for an hour and a half.
Some Cake Remarks
"The beating upon which you pride
yourself is just -what prevents your
cake being light. The butter and
sugar should be creamed well to
gether, andtlie eggs added and the
mixture beaten until it is frothy;
evenifter the milk is added the beat
ing may continue; but when you
comesto the flour, use caution. Stir
your cake after the flour is in only
-just enough to see it disappear into
the rest of the Ingredients, and rush
it'intothe oven. If you want ginger
bread to be feathery, proceed in the
same way; but, on tho contrary, If
you are making pound . cake, beat
right along; tho inoro you beat pound
cake, -tho moro firm and close
grained it becomes. Housewife.
Pop Corn Crackle
Af tor -popping tho corn, do not
break tho grains, or crush into hard
balls. Try this: Make a syrup of
ugiit urown sugar, cooking it until
it "snaps" as soon as dropped into
water; then, havo. tho corn ready
popped in a largo pan; havo two
long spooiiB or wooden paddles, and
while one person pours tho syrup
over the corn slowly, another person
should, with these spoons or pad
dles, toss the corn loosely and light
ly, mixing tho syrup and burstod
KCrnolB thoroughly. These may bo
filled into fancy boxes or bags, and
will bo very acceptable prosents for
the little folks. Tho corn cracklo
is very much liked by tho ciders,
and may bo placed loose in dishes,
from which guests may holp them
selves. If pretty, individual dishes
are used, they prove very acceptable
at nnovonlng antortalnineiiL .,
- ,
What to Do Willi tho Lemon Peel
Throw tho peels into rather
strong salt water nnd letjgthnd for
two or. Chroo weoks; romoVorom
brind, wash woll in clcnrco'fdwji
ter and boll In clear water" until
tendor throe hours for lomon, two
for orango. Drain tho water (them
should bo but little) off, and drop
the pool In a thin syrup made of
one pound of sugar to ono pint of
water. Simmer slowly till tho peel
la transparent and tho syrup nearly
hollod away. Lift out of this, and
drop into a thick syrup about Ukd
rich, thick honoy which must bo
boiling; then removo from the flro
and stir briskly until tho wholo looks
white. Lift out each ploco separate
ly, drain, dip in sugar, dry perfect
ly, paok In Jars and seal. It is lino.
Paris Fashions for Readers of
The Commoner
2115 Ladlon' Low Necked JBvon-fng-
Wilful, wlih Body Lining.
Crcpo d chine, nuiunMcIIno or hIIIc
are all appropriate matcrhilH for
tl)iH dainty' "tyalaH SIX ' sI,QK 32
to 42. , , '' '
2122 QlrlH' Tuoked Coat, A
Tnodcl that 1h easy itp" construct
and- becoming when worn. ,ll?our
hI'.ch,. 6 to 12. yearn'- t . -.
210G Ladle' Gulmpo with
Ruffled SIocvoh. Any material
from lining to hIIIc Is suitable for
tills model. Eight fllzos, .12 to AG.
- 1.V
21 2G Ladles' Savon Cored. Boll
Skirt in Round or Anklo :Length.
A good modal for tho walking'
wklrt, developed In cloth or cord
uroy. Eight fllzos 22 to 3C.
t .
!
2091 , Ladicft' Drowning-' Sack,
with Elbow SJcovcb. Madoiln flow
ered or plain challlK or 'cashmere,
this little dressing1 nack I h? exceed
ingly pretty and effectived ''Four
sizes 32; 36, 40 and 44. )'
i ' ,-.,..
1754 Ladles' Waist with Front
Yoke, Elbow Sleeves, Body and
Sleeve Lining and with or without
Girdle and Plaited Brctellen. Dot
ted challln or Bilk 1b appropriate
for this waist. Six sizes -32 to 42.
t
2100 Chllds Low-Nocked Dross
with' Short SlecvcH. Albatross or
mohair are suitable for this pretty
frock. TPoyir sizes & to 5. yoar.
2104-r-MlBBeo' Four Gorcjl Petti
coat, with or without Flounce.
This garment may be developed In
cambric or silk, according to taste.
Throe sizes 13 to 17 years. '
tl
17 G4)
21 bo
20lj
TH13 COMMONER will supply Its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. The de
signs are practical and adapted to the homo dressmaker. Full direc
tions how to cut and how to make the garments with each pattern. Tho
price of these -patternb 10 cents each, postage prepaid. Our li.rgo cata
logue containing tho illustrations ant' descriptions of 1,000 seasonable
styles for ladies, misses and children, a3 well as lessons in home dress
making full of helpful and practical suggestions in the making of your
wardrobe mailed to any address on receipt of 10 cents.
In ordering patterns give us your name, address, pattern number,
and size desired.
Address TUB COMMONER, Pattern Dept., Lincoln, Neb.
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