MARCH 20, 1908
The Commoner.
11
1
the hole, and smooth it down evenly
on both sides; set away and let get
quite hard, and the vessel can be
used for all ordinary purposes.
E. C. Y. For "egging" foods
that are to be fried, break the egg
into a shallow dish and beat with a
fork until smooth; then add two
tablespoonfuls of water for each egg,
stirring to blend. Shape the cro
quette, roll in the crumbs or cracker
dust, then dip in the beaten egg,
coating it on all sides, then roll
again in the crumbs, shaking lightly
to remove any loose crumbs. Then
drop into very hot fat merely bub
bling will not do. The fat must be
smoking (not scorching) hot, or the
food will absorb the grease before
the outside of it is seared, and it
will be "soggy."
If possible, have water piped into
the kitchen, and a drain laid to carry
the waste water away from the
house. If the water can not be
brought in, then have the drain to
carry it out and away. A drain can
be easily and cheaply made by the
gude mon, if he will only set about
it. Let the drain be long enough
to carry all slops quite away from
the door yard, and then use plenty
of lime over the far end of it, to
keep flies from congregating about it.
Try to save all the useless steps,
that there may be strength for the
thousands of useful and needed ones.
Be good to yourselves.
Do not forget that you are going
to have a few hardy flowering plants
where you can look at them while
going about your work. It is better
than drugs as a nerve tonic.
Requested Recipes
"Cracker Jack" One cupful of
molasses, two cupfuls of sugar, one
tablespoonful of butter, two table
spoonfuls of vinegar; boil altogether
until it cracks in cold water, then
MUSIC STUDENTS
Should Have Steady Nerves
take from the fire, add a half tea
spoonful of soda, beat briskly, and
pour over popcorn and chopped pea
nuts. Fancy Turnovers One cupful of
sugar, two and one-half tablespoon
fuls of butter, two eggs, one cupful
of milk, one-fourth teaspoonful of
cinnamon, two cupfuls of flour, two
and one-half teaspoonfuls of baking
powder, one-fourth teaspoonful of
nutmeg, one teaspoonful of salt.
Cream the butter with half the
sugar; beat until light, then add the
remainder of the sugar beaten well
to the eggs; add the flour and other
ingredients, knead lightly, roll to
one-fourth inch in thickness and
shape with doughnut cutter. Place
a teaspoonful of nice jelly on half
the cake, turn the other half over
it and pinch the edges together se
curely, fry in very hot fat, dry on
brown paper and roll in powdered
sugar.
For Using Cold Boiled Potatoes
Slice the potatoes and lay in a bak
ing dish; salt and pepper to taste;
then, put bits of butter about over
them, pour on milk or cream enough
just to cover, sprinkle well with
flour and set in the oven to cook
slowly until a nice brown with
creamy sauce.
Candied Orange Peel Before
candying the peel, keep them in cold
water for one day; then put them
over the fire with enough water to
cover them well, and cook until ten
der, changing the water two or three
times while cooking. When the last
water is drained off, put enough
sugar with them to make a very
thick syrup, which must be quickly
cooked down until it begins to candy.
Stir the peels while boiling in the
syrup, and after they are removed
from the fire stir until they are per
fectly covered with candy sugar. The
peels may be cut into strips just be
fore putting in the syrup.
The nervous system of the musi
cian is often very sensitive and any
habit like coffee drinking may so
upset the nerves as to make regular
and necessary daily practice, next to
impossible.
"I practice from seven to eight
hours a day and study harmony two
hours," writes a Michigan music stu
dent. "Last September I was so ner
vous I could only practice a few min
utes at a time and mother said I
would have to drop my music for a
year.
"This was terribly discouraging,
as I couldn't bear the thought of
losing a whole year of study. Be
coming convinced that my nervous
ness was caused largely by coffee,
and seeing Postum so highly spoken
of, I decided I would test it for a
while.
"Mother followed the directions
carefully arid I thought I had never
tasted such a delicious drink. We
drank Postum every morning instead
of coffee, and by November" I felt
more like myself than for years, and
was ready to resume my music.
"I now practice as usual, do my
studying and when my day's work is
finished I am not any more nervous
than when I began.
"I can not too highly recommend
Postum to musicians who practice
half a day. My father is a physician
and recommends Postum to his
patients. Words can not express my
appreciation for this most valuable
health beverage, and experience has
proven its superiority over all oth
ers." "There's a Reason."
Name given by Postum Co., Battle
Creek, Mich. Read The Road to
-Wellville," in pkgs.
Some Contributed Recipes
Remnants of Beef Cook inch
long pieces of macaroni in boiling
salted water until very tender; drain
and make a tomato sauce; heat the
macaroni in the sauce, and lay slices
of cold roast or baked beef in a deep
platter, cover with the macaroni,
sprinkle with chopped parsley and
grated cheese. Serve at once. Any
remnants of beef may be so used.
Cabbage and Pork For a small
head of caboage, use about a half
pound of salt pork; boil the pork
gently for three or four hours; pre
pare the cabbage as for plain
boiled cabbage; drain well and put
on to boil with the pork about half
an hour before serving. The cab
bage should cook in about half an
hour. Cabbage is nice boiled in the
water in which ham or corned beef
is cooked.
Plain Boiled Cabbage Have a
large kettle half full of boiling wa
ter; put in the cabbage which has
been quartered and washed. Add
one tablespoonful of salt and cook
from half to three-quarters of an
hoiy, then turn into a colander and
drain well; put into a chopping bowl
and chop rather fine; season with
butter, pepper, and more salt if re
quired. A tablespoonful of butter
to the pint of the chopped vegetable
is right. Serve hot.
Parsnips. Parsnips may be sim
ply washed, scraped, boiled, cut into
slices and seasoned with salt and
butter. If just out of the ground,
they should cook tender in a little
over half an hour. When longer
out of the ground, it takes longer
to cook them. Parsnips may be
boiled until tender, then put intd a
bake pan, slices of nice pork or
fresh meat laid over the top, and the
pan set in the oven until the parsnips
are nicely browned. Or, for a pint
and a half of cooked parsnips, beat
together one tablespoonful of butter
and one of flour; stir this into a
cupful of hot milk, and simmer pars
nips and seasoning together slowly
for ten minutes. Parsnips mny he
cooked until tender, mashad, made
'nto little mkoR. rolled In flour nnd
fried as potatoes. 0", they mny be
merely sliced and fried until brown.
shoes, cumbersome skirts nnd freak
Uh hats to show their loyalty to
"what they sny."
Women
Eat all sorts of Indigestible stuffs
and then say they inherit dyspepsin
from their grandmother.
Say they do not mind oixnr smoke
at all, before marriage, but thor
oughly detest It afterwards.
Look in the mirror every time they
pass one, to see if everything is just
as it was five minutes before. (It
pays to do it. too.)
Worry around down town huntliiK
bargains to save twenty-flve cents,
and then virtually pay dollars in time
and suffering to pay for the per
formance. Decry the foolishness of fashion,
but meekly wear uncomfortable
COIil'MllfS, OHIO, IMtl.VTKRH
Mr. Hryan has received the follnw-
, ins; letter:
j "Columbus. 0.. February 5, 1008.
J Columbus Typographical Pnlon No.
:fi. in regular session, unanimously
thanks you for having so Ion stood
for employers' liability, the relief of
the injured whether employed by the
government or by private parties,
and against the abuse of the Injunc
tion In labor disputes, ns lately fav
ored by the president of the United
States in a message.
"Most respectfully,
"Columbus Typo. Union No. 5,
"Hy W. 13. HIKI), Sec.-Trons."
Only Ono "BHOMO QUININE0
Tlwt l I WATIVK lUto.MM QIMNIN'K Look
for tin- u-iiHitiri r !C. OltOVK. I'm-d th!
World m r to Cure d.lil In Olio Dny. c
Latest Fashions for Readers of
The Commoner
m
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a
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222j
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ir
I 2217 Ladle' Tucked SlilrtWHlst. A
this Ht'tlHon. SIX SlZUS, 32 to 12.
nnwi ti v. .m--.. fm ...
iiofi juiMKuiii hii, uoniung I aiL,ri
of a Blouse closed at right side t
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ir.ft1 Ml' lilr -P.lrkllun will. r.r
without hack Yoke-Facing. Any of the
fancy linen or cotton shirtings make
up well In UiIh Htyle. Three sizes, 18
to 17 yean.
20G3 Ladles' Thlrtoen-Oored Skirt,
in Ankle Length, with an Inverted JJox
Plait at Centre. Hack Seam and Slde
Plaits heJow Hip at the Other Seams.
In linen, pique, duck or serge, mohair,
mixed tweed and cheviot, this is an
admirable model for a separate skirt
Seven sizes, 22 to 31.
2 2f. 7- Ladles' Tucked Shlrt-Walst.
with Three-Quarter Lengtn Sleeves and
a Removable Chemisette. Plaid Taf
fetas, with the trimmings of plain col
ored taffetas, and the chemisette of all- 5-)
over lace, makes this a most stylish
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32 to 42.
1374 ChlldH Plaited Ono-Pif ro
Dress, with or without Kpaulets. Uni
ted or figured challls develops well
In this style. Four sizes. 1 to 7 years.
2283 Ladles' Jumper, with a Guimpe
having a Yoke-Facing and Three
Quarter Length sleeves. Messaline,
taffetas or surah silk, are all suitable
made on this model; the gulrnpe should
be of batiste trimmed with all-over
lace. Six sizes, 32 to 42.
2275 Ladies' Jumper Dress, In In
step Length, with Princess Panel at
Front and Pack, and a Yoke Gulrnpe
having Three-Quarter Length Sleeves.
Six sizes, 32 to 42. 2275
2257
W
1074
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228:1,
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signs are practical and adapted to the home dressmaker. Full direc
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