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The Commoner.
in
4!yKep arrmerrt If
VOLUME 8, NUMBER 4
My
hands havo
hands,
Too LI rod to do
And Just Lo fold
(Jods IIolp
oflcn
boon weary
dully task,
forovormoro
Lhoir
I lwim
Una scorned Lho boon thai was best
Lo ask.
My fooL Imvo often boon weary fwU
Too llrcd lo walk another day,
And I'vo thoughl Lo sit and calmly
walL
Wan boiler far Lhan Lho onward
way.
My oyoH with tears havo boon so dim
That I havo said, "I can 110L mark
Tho work I do or Lho way 1 lako
For ovorywhoro iL Is dark so
dark!"
But, oh, thank Clod, there no'or has
como
Tho hour that uihIcgh Lho bravest
(liiall;
No maLter how weary my foot, and
h finds,
God novor has suffered my heart
to fall!
So tho' folded hands lako up their
work,
And the weary foot pursue their
way;
And all Is clear when tho good heart
cries,
"Be bravo! Tomorrow's another
' day."
Harper's Weekly.
fashioned games como in very pret
Lily, while there are always new
wavs of making most of Lho day. Tho
world is sadly in need of laughLor and
jolliLy, and no season furnishes so
many forms in which these can be
indulged in as harmlessly as the fes
tival of St. Valentine.
Social Occasions
Thoro can bo but little dono in
the outer world, during tho months
of Fobruary and March, but the dark
months aro full of opportunities for
social gathorings and Lho bringing
logoLhor of Lho people of tho neigh
Uorhood. It will bo but a
until the call to spring
comes Insistent, and wo
all the bet Lor if wo havo
son of relaxation and
Plan for soino pleasant
and ovonlngs, and
lugs at which old
fow weeks
work bo
can work
had a sea
enjoyment, afternoons
for social eathor-
frlcnds can mooL
ana with tho "old-timers." In theso
days of regular mails. lelonhnnnR
and trolley cars, sociability of the
old-fashioned kind seems dying out,
and, in Lho matter of knowing their
neighbors, country peoplo aro fol
lowing their ciiy cousins in customs
that do not tend to intimate social
relations. It would certainly add
much to our happiness if wo might
ho a little moro "old-fashlonod," in
some things. Not only should tho
young peoplo bo brought together,
but their elders havo need of these
comminglings. Thoro is nothing
moro refreshing to tho worn and wor
rlod mothor of Lho family Lhan lo gel
away from Lho houso for a fow hours
and enjoy tho society of othors out
sdo hor own family. Old peoplo
should try to retain their youthful
spirits; it is hotter than all tho
noallh-foods, drugs, or cosmolics, not
only for tho mind, but for tho body
to atlond Ihoso pleasant neighbor
hood gatherings.
Good Heading Matter
Do not neglect your opportunities.
Often a postal card will bring you a
whole winter's reading, or at least
instruct you how to get it. If you
write to the Secretary of Agriculture,
Washington, D. C, asking that the
monthly list of publications bo sent
regularly lo you, you can choose
from it such bulletins as suit your
own needs, or which treat of matters
with which you wish to familiarize
yourself. Theso bulletins aro free
for the asking, and you may ( rder a
dozon, a score, or moro, which will
he sent to you, unless out of print.
Many of theso aro of groat benefit
to tlio housewife, and aro along the
lines of domestic work. The year
books aro full of interest, and these
you must got through your congress
man. There aro frco books and cir
culars along other lines than agricul
tural, reports of the various divisions
that It will pay to keep. For tho
publications issued by the state
boards of agriculture, experiment sta
tions, etc., applications must boimade
.lo tho managers of the stations of tho
soverai sLatcs.
Do you know anything of the trav
eling libraries? Write to your state
librarian, at your state capital, and
ask him for tho information. Ho
will tell you how your community
may havo desirable books at small
expense. In this way, by the use of
them, neighborhood reading clubs
may bo formed, meeting at the homes
of tho members, or at the school
houses, for tho purpose of club
study and discussions, and In this
way a great deal of information may
ho gathered. The city dweller can
havo nothing bettor. Ono may not
ho fond of books, but tho discus
sions may attract earnest thinkers,
and questions asked and answered
will bo very helpful. Theso studies
need not bo for tho men alone, for
there aro courses of reading on flori
culture, and on many domestic topics,
fowls, dowers, vegetables, housekeep
ing, home-making, cookery, and
many other interests for women. Op
portunities will open up to you, if
you seek them in earnest, with a de
termination to grow, intellectually.
sonso, in order to make the contriv
ance a success. Tho purchase of the
commercial article is not to be too
strongly urged upon the ordinary
housewife, for it would prove a cost
ly toy under careless, indifferent
management, and would be thrown
aside after a few unsatisfactory
trials as a fraud. In many cases this
is doubtless true; but the careless,
indifferent housewife is not tho one
who bothers much about the saving
of either time, fuel or food stuffs.
No matter what means such a
woman uses for cooking, failure is
inevitable, and the little success she
does attain to is as much a matter
of chance as of anything else. It is
more than likely she will not think
it "worth while," and the health of
her family will not suffer by her de
cision. But to the real-pains-taking,
careful home-wife, who "looketh well
to tho ways of her household," the
tireless cooker, even when 'home
made, opens up almost unlimited
possibilities, and for hor these urg
ings are written. Many excellent
housewives, who are more than anx
ious to learn the newest methods
of economical work, may not have
tho patience to study this now claim
ant, or to experiment with it; but
once having thoroughly mastered the
principlo upon which its usefulness
depends, they will wonder how they
ever did without it. Even with the
best of kitchen rang:s, whether fed
by coal, wood, gas or gasoline, one
win nave rauures anu "pad .luck" un
til its management is well under
stood. Any box Lhat will retain the
boat may be padded out with heat
rotaining materials, and its efficacy
tried. Only foods that require slow
moist cooking should be tried at
first the simpler the first dishes the
better.
St. Valentine's Day
Offers so many ways of
merry," and tho season is
different from any other,
body should OVerlnnlr ti,
.i w u!L1100I,i,ha.V0 thoii fUn;
., . ulu wmui-B join in the games
with a good will. Many of till old-
"making
so very
that no-
occasion.
Only Ono "BROMO QUININP"
That Is t.ava'imvo .,vL".fllw
for lho liat,,; Vf iV"i?,u.V"ilNK Look
f ovcr Cure a Cold In Quo i&. sS.
U10
Thrice happy is tho man who doth
obey
Tho Lord of love, through love who
fears to break
The righteous law for the law's
righteous sake;
And who, by daily use of blessings
Thanks for tho blessings he receives;
"Is spirit grown so reverent it dares
Cast the poor show of reverence
Alice Cary.
Cookery Conveniences
A correspondent, referring to tho
use of tho fireless cooker, says it is
a good thing but adds 'that there
of it nr .rtW IntellInce back
of it, or it will be worse than use
lessin fact, wasteful, and -that
home construction of the "hay box"
nin"kGther home constructed art
SirthGr, must b0 constructive
aWUty and a good bit of common-
the fire is low)
warm for a few
pan and set in a warm place, and
leave until the flour cracks to lot
the sponge-foam through, then, with
tho hand, mix the flour with the
sponge stiff enough so it can bo
kneaded well, remembering that a
soft dough gives better results than
a stiff one. Turn the mixture out
on a well-floured board and knead
with the heel of the hand until the
dough is a tough, elastic, perfectly
smooth mass that will not stick to
the hands or board; mould into
loaves, put into greased pans, let
rise to the top of the pans (or nearly
so) and grease the top of each loaf;
bake in an oven hot enough to 'set''
the crust in five minutes, but must
not begin to brown for twenty min
utes, allowing the oVen tofccool grad
ually after that. If inclined to burn
the crust, set a cup of cold water in
the oven, or cover the loaves with
thick paper. Bread is usually left
in the oven for one hour. When
done through, turn the loaves out on
a table, and let get a little cool, then
put away in a stone jar or tin bread
box, covering, and the crust will bo
soft and edible. This method has
been "tried" for many years.
Will our "Reader" please tell mo
how she succeeds?
"Salt-Rising Bread"
Answering "Reader of The Com
moner Ono pint of new milk, and
half a pint of hot water, teaspoonful
of salt and one of sugar, and a pinch
of soda about as big as a large pea.
Put this into a perfectly clean, sweet
half-gallon pitcher or jar, stir into
it ono tablespoonful of corn meal and
white Hour enough to make a thick
batter, stirring until smooth. Set
the pitcher in an iron kettle con
taining enough quite warm water so
tho pitcher will just rest steadily on
Lho bottom of the kettle. Cover the
pitcher ai.d kettle with a folded
tuwoi, mm set on the back of the
Kiicnen range (If
where it will keep
uuuis, una leave it overnight Or
the kettle may be set in n. w!,ni!ion
near the sittiner-ronm lmnt ,vrt
it will keep warm, but not hot. The
pitcher should be full of the frothy
yeast in the morning, but if it is not,
add a tablespoonful of warmed' flour,
stir well reheat the water in the
kettle and return the pitcher, keep
ing warm and closely covered until
light. Have ready sufficient sifted
and warmed flour (three or four
hnil ft nn the,, bre-pan, make a
hole in the middle and pour into it
!!nP 5 new milk' a teacupful of
boiling hot water, an even teaspoon
ful of salt, and stir into this enough
wf ?1urroundIns flour to make a
on J ! '?fVdd the emptyings, rinse
out the pitcher wtlh a pint of warm
water and add to the yeast and bat-
?oman?heSUr J?10 Hlis enou flour
from the sides to make good
"sponge" batter, stirring until
smooth. Draw enough of the flour
over the sponge to cover it, cover thS
Timely Recipes
Shamrocks One cup of scalded
milk, one cupful of hot water, table
spoonful of lard, two tablespoonfuls
of butter, teaspoonful of salt, two
tablespoonfuls of sugar, seven cup
fuls of flour, one cake of good yeast
dissolved in one-fourth cup of warm
water. Mix the milk, water, butter,
lard, sugar and salt thnrnncrhlv;
when lukewarm, add half the flour
(three and a half cupfuls) and stir
in the dissolved yeast. Stir until per
fectly smooth. Cover, set in a warm
place and let rise. Wheii light and
foamy, add the rest of the flour,
kneading until the dough is smooth,
pan and let rise again. Have gems
velvety and elastic, then return to the
pan and let rise again. Have gem
pans buttered and form the dough in
to small balls about the size of Eng
lish walnuts, and place three balls
in each one of the gem pans, making
the pan about three-fourths full. Let
these rise until above the edge of
tho pan, then bake in a quick oven
twenty minutes.
Rusks Two cupfuls of warm milk,
half-cup each of butter and sugar,
two eggs, teaspoonful of salt, one
cup of seeded raisins, cinnamon to
taste, and flour to knead properly,
one cake of good yeast. Dissolve tho
yeast in the warm milk, add suffi
cient flour to make a batter; let this
rise until light. Beat the sugar and
butter to a cream and add the two
eggs well beaten, then add this to the
batter with the salt, raisins and
enough flour to make a Sort dough
that will not stick to the hands.
Mould the dough with the hands into
balls about the size of a large egg,
set the balls close together in a but
tered pan and let rise until fully
twice the first bulk, then brush tho
tops with the beaten white of an egg,
sprinkle with sugar and, cinnamon
and bake in a hot oven for thirty
minutes. Any kind of .nut-kernels
may be used instead of the raisins,
if desired.
. Nut Sandwiches Thin slices of
whole-wheat bread, buttered; chop,
roast and salt peanuts, or other nut
kernels raw or cooked, mix with
sufficient mayonnaise to spread eas
ily, and fill between two slices of the
bread.
Answers to IMiscellancous Questions.
A little flour sprinkled over the
top of cakes before the icing is ap-
xt SJ4 AND VL TRIED REMEDY
teethiSnpYiIS?WinSoo,TIIINO, Bwup for chlldron
n i!nSsl,0,,sed,for children whllo
wind SS'ip .SW WCTinas, allays tho pain, cure
iSXV&ASboS rCWOdy fr iUaxtboU'
.' '
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