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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Nov. 15, 1907)
r V - !?" r. 8 The Commoner. VOLUME 7, NUMBER 41 r k 1 ' ' " ' '' i-i.i.. , "At Eventide" High up, in my tower chamber, I dwell from the world apart; And the rose-flamed sunset glory Lies warm on my lonely heart. Beneath me, the roofs of the city Shut down o'er the world's unrest, While the beaten Day lies dying On the Evening's crimsoned breast. And up, from the depthl of darkness That shadow the streets below, A low, hoarse murmur rises The moan of a wordless,, woe. The plaining of shackled "thousands' That toil in the marts of trade, With never a touch of sunshine To brighten the cruel shade. Made part of the ceaseless warfare, Close-linked with the bootless strife They never may flee the battle They never may choose their life. Chained down to their . round of labor, They give no thought to time; Their dull eyes seldom lifted They know not how to climb! When out through the throbbing darkness The lamplights fleck the gloom, I' watch them, bowed and burdened, Like midgets streaming home. And I turn to the fading splendor j The stars shine, large and bright, 'And Day, with her pale hands folded, V Lies dead in the arms of Night. October, 1907. H. W. M. on the little lamp, and says, "When you leave us, the lamp must come to me." What has all this to do with good lighting? O, I had forgotten. But I was intending to say, one of the things that should be furnished to I every family, even for the home of one room and one inmate, is plenty of good, clear, strong light, and the quality of the light will depend upon more than the vehicle conveying it. For those using gas or electricity, this is not written, but for the oil lamp, the housewife has much re sponsibility. The best oil, the clean est wick, the best burner, and con stant attention to keeping all in good order, are imperative. i V t Good Lighting " When I was a little girl, living in the primitive pioneer cabin of the far north, the light of our home was a tallow candle, and many weary hours have my idling fingers ached over the detested task of threading the moulds which were to be later filled by older hands. We wtere practically independent of any -, 'trusts in those days, for if we did xlft 'not have, or could not get, the ball of wicking, narrow strips of twisted cotton cloth would answer. The tal low grew upon the wide-reaching hills in various forms, and was brought home to us by the herds of cattle which furnished meat for the family during the year, to be put into available form later. Often the light from the open fire place was far brighter than that of the candles, and they were set away for a darker season. When the dear old father brought home the first "kerosene" lamp, we were considered a very fortunate family, and I think we were. It is (and I say is advisedly, for the same little lamp sits now on " my bedroom dresser) a tiny little thing, the bowl holding little more than a large -teacupful of oil, and I well remember that it would gener ally have to be refilled every evening before the reading hours were end ed for there were always printed pages in my father's home. Other, finer, larger, more available lamps came to us later, but through all our V wanderings, we carried the little lamp, and when the dear father passed away, the lamp was given' to , me. "The boy" keeps a jealous eye Reading for the Family Care should be taken that the literature put into the hands of the young should be of the best. It is not enough that young people should read the reading matter should be of the right kind. Tt is just as es sential that the mental food should bo nourishing as that the food for the body should be; that the read ing matter shall not only- be harm less,, but that it be strengthening and broadening as well more than mere words. If this is not 'looked after, the work of reading will be mere waste of energy. If every family would form a reading circle under their own home light, devot ing if only half an hour each even ing to the reading and intelligent discussion of some interesting" page, the amount of Information gained during the winter months would as tonish them. Every family may be a little world within itself, if it will, and there is absolutely no excuse for ignorance in these days of almost "give-away" papers and magazines. We frequently see advertisements of combination subscriptions wherein are olfered several publications for the price of one, and in these com binations are included papers and periodicals which would be an ac quisition to any family. The ma jority of publications are educational along some lines. In the combina tions offered with The Commoner are included many of the very best publications to be had for a very small amount additional, and the range of interests is wide. Reading may be made a very dujl affair to the girl or boy, tired and sleepy from a hard day in the school or field; but by judicious selections, short readings and cheerful discus sions, it may be made very attrac tive. School instruction may be largely supplemented by such read ings, and where school facilities are limited, they will, in a great meas ure take its place, if properly select ed and conducted. This is the busi ness of the "purse bearer," and he should remember it when he goes to town. Good reading matter is a better investment than liquor or to bacco, or even cheap candy. Try it won't you? kb AN OLD AND WELL TRIED REMEDY , Mns. wjnst.ow'8 Sootiuno Syhup for chlldron Both nirBlioulil always boused for chlhlron whtlo othlnir. ItfioftoiiB tho Bums, allays tho pSln. cures lml colic and Is Uio best romody for diarrhoea; rwonty-llvo cents a botUo. " '"' Preparations for Thanksgiving Many tilings should be prepared several weeks before using, such as mincemeats, some kinds of cakes, relishes, sausages, etc., and as the Thanksgiving dinner will soon be on hand, preparations should not be de layed. Owing to the scarcity of fruits, and the high' price of every thing in the line of eatableB, as with other lines, it is well to try to make "much out of little." This can only be done by judicious selections, careful cooking and tasteful dishing, remembering the dinner of herbs where love is, is better than the full board and empty hearts. If it is possible to have the feed ing of the Thanksgiving bird in our own hands for several weeks before it is wanted, judicious feeding on such things as chopped cabbage, parsley, corn meal, rice, chopped cel ery, nut kernels of various kinds, will impart to the flesh a savory ex cellence not otherwise to be had. If one must rely upon the grocer, see that the bird is sbft and clean, with layers of fat and light-colored or whitish flesh underneath; the eyes must be full and bright, the skin and joints of the feet soft and pliable, and the odor sweet and clean. There should be no green discoloration es pecially about the rump and vent, the skin should be thin, and not a superabundance of long hairs, for thick skin and long hairs denote the toughness of age, or of poverty of feeding. With some, a male bird is preferred, while others like the sweeter, more tender and whiter meat of the hen turkey. It is a mat ter of taste. If the bird gives forth the least unpleasant odor, reject it. After the bird is cleaned, singed, drawn, the head and feet taken off, the skin scraped and wiped to re move all scales and dirt, it should be filled with any liked force-meat. the openings sewed up, and the car cass trussed to a plump, compact shape, and, if larding is desirable, attend to this, using the freshest and nicest fat salt pork strips, then roasted or steamed. There are many excellent "stuffing" recipes, any one of which may be used with good effect. Sonio Cranberry Recipes Cranberry PuffsSift together two cupfuls of flour, three teaspoon fuls of baking powder, and half a teaspoonful of salt. Rub one-fourth cupful of butter into the flour; beat two eggs to a froth, add a cupful .lch milk and stir int0 lt the flour Sm , teacupfuls of cranberries. Fill buttered cups about half full and steam an hour. Serve with sweet ened sauce. Before cooking 'cranberries, be sure to pick them over and wash. To economize sugar in cooking them, put a quart of berries on in a half pint of water, cook slowly until done, then, put through a sieve or fruit strainer, nnrf fiio i,i -u- -- kuou uuu me sugar. - If the berries are to be kept whole, the sugar may be added, and the cooking must be done very slow ly and carefully. Cranberry Jelly Cook one quart of berries in one pint of water, cook ing very slowly until well done Strain through a jelly bag, and re turn the juice to the sauce pan; add an equal quantity by weight of nice sugar and stir until dissolved, then let cook Ave minutes, add a table spoonful of gelatin previously dis solved in a little cold water, pour into jelly molds and cool. Cranberry Pyramid Make a soft, rich biscuit do.ugh with two cupfuls of flour,, one tablespoonful of sugar two teaspoonfuls of baking powder and a pinch of salt sifted together. Rub two tablespoonfuls of butter through the abpve afld moisten-with milk. Roll out half an inch thick, and cover with a. large cupful of flnelv chnnnorl i . thick spTinSing of sugar- a dough into four circles gvarvincUtfrthQ two to six inches in dlameta gp m the largest one on a buttered ni cover with the next 8Kf plate to the smallest. Tet in a'scooT er (or in a steamer oveHoX; water, covering close) n,,,i Tg three-quarters of an hour sT with sauce. ur Serv Pies Pumpkin Stew yellow numnkin down until nearly dry. Then ?5a four cupfuls of the stewed pumpkin two quarts of milk, eight S tl' cupfuls of white sugar! two tea- nfnUlS f mI,Xed ginger' and cinnamon, equal parts of each. Beat the yolks of the eggs light and stir Into them the sugar; press the pump kin through a colander and mix with the eggs and sugar, add the milk spices and the whipped whites of the eggs. Line deep pie-plates with a good paste, sticking with a fork over the bottom that it may not puff up with tho heat, and after stirring the pumpkin Custard well, All each crust and bake in a moderate oven. Use only bottom crust. Mince Meat Take about two pounds of a good, juicy piece of lean meat, and boil the day before using until tender, after removing any gristle or tendon. Add half a pound of raw suet, and chop the cold meat, mixing twice the amount of good, juicy apples also chopped fine. Wash and dry two pounds of currants and add with them three pounds of seed ed and chopped raisins, three quarts of cider, one pint of clear, strong coffee, one heaping teaspoonful each of ground cinnamon, nutmeg, and half a teaspoonful of ground cloves and mace, adding a little salt. Make as sweet as you wish with brown sugar. Mix all ingredients thorough ly, cover closely and set away, and in a couple of days it will be ready for use. Any juice from sweet pickle may be added, and will add to the flavor agreeably. Answering "A Reader" Peel ono dozen large "potatoes and boil until tender; pour off the water, shake the kettle and let the potatoes steam dry, then mash all lumps out of them; then add one large teaspoonful of salt, one tablespoonful of butter, and one pint of rich milk, or a little less ricn cream. Beat with a strong spoon until very light and white the more you beat it, the whiter and creamier it gets; dish up roughly with the spoon to keep light. Half this quantity may be used. "Larding" Larding is done with strips of sweet fat salt pork, that having a pinkish tinge is best. This will do away with tho dryness so often found in the meat of the cooked breast. The stitch should be short and deep, in order that the ends of the lard ing strips may sfand up from the breast, which gives it a better appearance. Some Good Dressings Large, fine chestnuts are used for chestnut dressing, and may be either boiled or roasted in order to re move the shell and skin which is called "blanching" them. For boil ing, the nuts should be put on (fifty is a good quantity) in salted boiling water and boiled for twenty minutes, (f!W7H C3U&H mm mtma Invaluable to' speakers and singers for clearing tne voice.Absoltely harmless i AJf mtUitsUJUAl j,h. 3 -flrfi
