The commoner. (Lincoln, Neb.) 1901-1923, February 14, 1908, Page 10, Image 10
." .-. fitjp'r "t The Commoner. VOL-UMB 8, NUMBER 5 set in a hot oven and let brown Serve hot. IV . - , k Jep aritnsni v Discontent Two bn.'itn rockod on tho river, In tlio hIjucIow of lejif and tree; One whb in lovo with the harbor, Ono was in love with Iho sea. The ono that loved tho harbor Tho winds of fato out-bore, But thu othor was hold, close-clinging, Forever against tho shore. The ono at rest on tho river, In tho shadow of leaf and tree, With wistful eyes turned over To tho one far out at sea. Tho one that rode the billows, Though sailing fair and fleet, Looks back to tho peaceful river, To tho harbor safe and sweet. One frets against the quiet Of iho moss-grown, shaded shore, One Highs that it may enter The harbor nevermore. Ono wearies of tho dangers Of tho tempest's rage and wail; Ono dreams, amid tho lilies Of tho far off, storm-tossed sail. Of all that Ufo can teach us, There Is naught so true as this: Tho winds of fato blow over, But over blow amiss. Unidentified. altar will havj given way to the b.-aiilifully and scientifically equipped laboratory from which our "health foods," perfectly combined and cooked, will be perfectly served. Th? millcnium is at our door, and there shall bo no more curses, neither sick ness nor sighing; for the old things shall have passed away. "Tho Higher Education" We've done it! It took some hard Tcnocks and much disciplining, and our advanco army suffered no end of persecution; but tho battle onco Btarted, it spun merrily on to victory. Now, everybody is willing to share in tho spoils and say, "1 told you so," but thoy do not specify just what they did toll us; some of their tell ings wero a little discouraging, to say tho least. The Gospel of Good Health In addressing a class of medical students, nearly one hundred years ago, Dr. Abernethy, ono of the most celebrated physicians of his day, said that, in his opinion, "the cause of the complicated afflictions of the human raco was their gormandizing and stufflng, and their stimulating the organs of digestion to an excess, thereby producing nervous disorders and irritation." It is admitted b the best physicians of our day also, that nearly every ailment that dis tresses mankind is the result of trouble with the stomach, and these troubles in various ways, afflict equal ly those who under-eat and those who gormandize. One of the prominent chemists declares that "in order to live long, it is only necessary to know how," but ho leaves us as much in tho dark as though he had kept still. A writer, in the Lippin cott's magazine, commenting on this, says: "To live long, we must not only know how to find time to learn tho laws of which he speaks with such confidence but we must have tho prescience to distinguish between two or moro conflicting laws pro claimed by different people with oqual ohemenco; and then wo must know how to procure the things the said laws prescribe which opens up the whole quo-.tion of jobs, wages, cost of living, and tho rest. Not only must we know the proper kind of food, but we must know that the pure food law is in good working order. Not only must we know that pure water is wholesome, but we many, but how good books, and how thoroughly iigested," is what counts for success. If one is determined to succeed, and has grit and courage to conquer circumstances, the means for doing so aro always at hand; but every good thing has its price, and no where are there better opportunities for self-advancement than in the country homes. In the cities, the people are compelled to give their best strength, mental as well as physical, to the work of getting a living, and the wonderful education al advantages lying about everywhere are necessarily neglected. The dwel lers in towns and country can not understand this, because they can not realize the limitations which bind the worker to his work, and which force him to confine his reading prin cipally to the pages of the daily paper, or a "story" magazine wmen can be read "'tween -whiles," when going to and from his work. It ib well to read the newspapers, and often a good story is a great soother of disturbed nerves; but one should read such things especially the newspapers in the same spirit in which he crosses a filthy street picking and choosing to avoid the worst of it, where even with the ut most care, the shoe-soles are apt to be sadly soiled. Tho combined business and pro fession of housekeeping and home- ..- in, i, t nfti Vi iij. making is becoming ono of the lino iB, 7?? Polit arts, and sclonco la taking a strong nana in uio uovoioping 01 tno new departure." Everything Is tending toward tho elevation of the horeto foro despised housework indeed, wo aro thinking of dropping that word and taking the all-comprehending term, homo-making, in its stead and tho art of preparing whole some foods is becoming tho corner stone of tho homo structure Very soon it will bo recognized as dis graceful for a woman of intelligence to aspire to homo-making without at least a high school smattering of the various branches of domestic science. Tho women's clubs are taking it up; tho public schools aro teaching it; tho colleges and institutions of learn ing aro devoting departments to Its promulgation, and tho projected $400,000 annex, where it is to be placed along side of tho law, medl clno and podagogy, in importance by Iho Columbia University has set the eeai 01 approval on its claim to be ono of tho learned professions. This last splendid indorsement has boon rendered possible by a woman's gift of $4 00,000 to bo used for that pur pose Just a few moro years, and the old, dingy, Ill-constructed, poorly ventilated and badly conditioned kitchen In which our forbears sacri ficed Uiomsolves upon tho family ical machine that controls the water works. Worry prostrates more people than work, and mental worry, whether real or imaginary, is one of the worst foes to health, for it affects tho action of every organ of the body through tho well-known law of mind over matter. It throws tho whoi physical machinery out of gear, and runners our nest efforts abortive. But very often the worry itself is due to tho action on tho blood of a poison generated by the ferment of undi gested foods which some sluggish organ has allowed to pass into the alimentary canal. Perfect health is perfect happiness. Education Without School 1112 Only Ono "BHOMO QUININE" That is LAXATIVE 1IKO.MO QUrNINV Tai lor tho slRnnture of 13. W. nitOVP v,ni ,fk World over to Cure a Cold 1 iu Ou2 1&. hg Ul It is sheer nonsense, in. this age of cheap literature, to seek to ex cuse ono's igr ranee by complaining of a lack of schooling. Some of our brightest men and women had little to do with schools yet have developed breadth and depth of Information which renders them shining lights in circles whee tho mere college bred person fades into inslp-nifipnn It is a fine thing to have had the advantages of training in institutions of learning, but the lack of it is no disgrace, and, in many instances, no handicap. Books treating on every subject, papers, periodicals, pamnh ots suited to every need, are to be had almost for the asking, or at least at very little expense. "Not how Some Homely Recipes Boiled Onions with Cream Par boil the onions in salted water, drain, then plunge into boiling salted wa ter again and cook until tender about three-quarters of an hour, then drain again and sprinkle with a lit tle salt and pepper; add a table spoonful of butter and two table spoonfuls of cream, and serve hot. Deviled Cheese Run half a pound of good, mild cheese through a meat chopper; mix with one tablespoon ful of butter creamed, one table spoonful of vinegar and one of Wor cester sauce; tarragon vinegar is preferable. Season with one tea spoonful of sugar, half- a teaspoonful of mustard and -the same of salt. Spread between square crackers, and serve with salads. Dried Apple Jelly Take two pounds of tart dried apples (evap orated is best), wash, pick over and cover with boiling water, set on the stove ana let cook until well done, adding hot water as it boils away; strain through a colander, and let drip as long as it will; stir into this Duico sugar in proportion of two thirds cupful of sugar to each cup ful of juice, the sugar having been heated in the oven. When the sugar i& uiui-uugiuy aissoived, strain again, and pour into glasses to harden. Celery SaltGet ten cents worth of celery seeds of your grocer and grind it fine as pepper; mix with this about ten parts of fine table salt to one part of celery. If t.h lorv tnof is liked stronger, give less salt. Bot tle for use, and put in a common pep per or salt box when wanted for use. Potato Puffs Steam sufficient po tatoes without, paring, and when done, peel and mash thoroughly. For every six potatoes cooked, allow one tablespoonful of butter, half pint of cream, teaspoonful of salt and a Pinch of cayenne peppor; add to the potatoes while very hot, and beat un til light and smooth, then fold into the mass the beaten whites of four oggs. Heap the mixture by spoon fuls on a baking dish, sprinkle over it grated or finniv Mi ,-. n,i . ' IIclps for the Housekeeper For a cheese salad, chop fine half a pound of any dry cheese and add half as much walnut meats, choppy fine, as you have cheese; salt to taste and mix with a pint of whippy cream ; beat this lightly together and serve on lettuci leaves. Any scrap3 of dry cheese will do. When purchasing a roast of veal, have the butcher lard it with salt pork. This will make the meat juicy, doing away with the unpleasant dry ness, and gives it a fine flavor such as nothing else will. A good batter for fritters is mado thus: Beat one egg, white and yolk together, add a tablespoonful of olive oil, beating it in gradually, and a pinch of salt; add this to a cupful of milk and pour all into a cupful of sifted flour, beating until perfect ly smooth and about the consistency of a good cream. Have your fruit ready, drop into the batter, dipping out and laying into hot fat, which must bo hot enough to begin cook ing at once, so the batter will not absorb the fat. A good use to which to put sassa fras roots is to make them into a refreshing mead. Make a tea of tho roots, steeping until quite strong, strain, and bring to a boil; to this add a half pint of honey, three pints of good molasses (not corn syrup), and a tablespoonful of pure cream of tartar, stirring all well together. This should make a half gallon of tho tea, and it should be put into pint bottles and sealed. To a glassful of ice water add a pinch of soda and a teaspoonful of the mead, and the result will be a refreshing efferves cent drink. An excellent lemon pie Is mado as follows: Beat smoothly four tablespoonfuls of corn starch in a little cold milk, and stir 'Slowly into a quart of boiling water in a large sauce pan. Let cook a few minutes until .clear, stirring all the time. Set aside to cool. Grate the yellow from the rinds of two lemons, express the juice and add both to the starch mix ture, with three beaten eggs and a pinch of salt, when the starch is cool, stirring well. Bake in a bottom crust, and when done, cover the top with a thick meringue and place in the oven to "set." A Straight Xiace Edge To sew a lace edge to a circle without any fullness, as is now the custom, baste the lace to the edge of the circle before- it has been shaped, or rather, before the cloth has been cut to shape; the pencil marks defining the circle must be made, however; baste the lace over the pencil marks, pulling the lae as tight as possible. This pulling will draw the lace up into a cap all around the cloth. Do not be troubled regarding this, but stitch the laio down with the sewing machine. After this has been done thorough! v wet the lace with a sponge and wa ter, and iron dry with a hot iroi!. This will shrink the lace slightlv and cause it to lie flat to "the liner After this has been done, cut away the linen from the edge of the la and roll the linen between the thumb and finger and blind-hem down; this will prevent the linen from f rayin : Press once more and you will havi a perfectly flat lace; and if you ha fastened the ends of the lace neatk on a match of the pattern, you will not bo able to tell the lace was not woven with the edge of the cloth. There should not bo the slightest AN OLD AND WELL THIED REMUDY Mns. Winsi.ow'.s SooTniNO Sviurp for chlhlrf'1 TCCtnlncr SllOlllll nlwnva lin ncnT fr... nlill.lrnn wllll" grated or fln ftl v i, ,: 11 VOr If fUih,fY. Il E0nens tho m nUys tho pain, euro" feitutu or miely Chopped Cheese. 2 lmlfolLcnml ls tho host roineay for diarrhoe. - - - . w .t..u u UULUU, . . '- vfcl ' ,