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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Aug. 14, 1908)
i n o The Gommoner. AUGUST 14, 1908 11 v A to necessary questions asked of any applicant ho had ever examined tor first class licenso for small boats. She gave the entire list of beacon lights and day marks along the Illi nois river for 150 miles, telling the location of each, and the color of the day marks. This, Captain Qorden said, was something he had never heard any pilot do, in hla experience of twenty years as government steamboat inspector. Her father-in-law owns several small boats, and is very proud of his daughter-in-law. Mrs. Hulett's mother-in-law ob tained a pilot's licenso eighteen years ago, and still goes out with boats occasionally. Of course this woman's success haa not been won by folding her hands and wishing she could "find something to do." Contributed Recipes Mrs. J. L. B. sends the following recipes, strongly recommending them: Cucumber Catsup Grate one doz en large cucumbers and half a dozen large or one dozen small onions. Strain through a coarse cloth and throw away the juice of both onions and cucumbers. To the pulp, add two quarts of good apple vinegar, salt and black pepper as liked, and two pounds of brown sugar. Mix well and put into large-mouthed bottles and cork tightly, sealing with sealing wax; keep In a cool place. For meats and vegetables. Tomato Catsup One gallon of ripe tomatoes, scalded, peeled and chopped fine; one quart of onions peeled and cut up; boil both to gether until the onions are done enough to mash. Strain the juices from them through a sieve and put juice over the fire; add black pepper and salt to suit the taste, with two pounds of sugar and half, a gallon of strong cider vinegar. Put into largo mouthed bottles, cork tightly and seal with wax, and keep in a cool place. Mrs. J. L. 33. Tomato Catsup One bushel of tomatoes (ripe). Cut the tomatoes into pieces, rejecting all imperfect parts; slice six good-sized onions and two green bell peppers; cut Into pieces one-quarter of a pound of fresh horseradish root; boil toma toes, onions, peppers, horseradish to gether for one hour In a porcelain lined kettle, stirring frequently; pour out into a flour sieve, and press the pulp through. Have the kettle perfectly clean, return the sifted pulp to it and boil gently, stirring to keep from scorching, for Ihreo hours, or until very thick. When thick enough, add a pint of cider vinegar, in which the following spices have been brought to a boll: one tablespoonful each of black pep per and white mustard seeds, two tablespoonfuls each of celery seeds, cinnamon, cloves and alspico, and salt to taste. Put into bottles and seal tightly; keep in a cool, dark place. Mrs. K. L. and young leaves of sassafras dried and powdered, was prepared by old timo Bouthorn cooks on the marble Blab of their biscuit board, but can now bo pu'rehnsed bottlod, of moBt largo grocers. For "frostod berries," put the ber ries on Ice until thoroughly chilled; then dip them singly into tho white of egg beaten to a froth, roll in powdered sugar, and servo in glass dishes garnished with nico loaves of tho berries. For grapes, sco that tho bunch is perfectly frco from any foreign matter, then dip it in the beaten egg white, sift powdorod sugar thickly through the grapes, and hang up to dry. Crystallizing Fruits Boil two cupfuls of granulated sugar with one cupful of water and one-fourth tqaspoonful of cream tar tar; test by dropping a little in cold water, and when It boconiM brittlo and mmps, remove from the firo. Dip Into this section of orange from which all skin has boon removed, white grapes, blt of pineapple, cherries, and any kind or fruit de sired, laying tho pieces (which must bo dipped singly) on waxed paper to dry. Candled PoolCut tho pool In thin strips, with none of tho bitter whlto skin (In oranges and lomons) adher ing, and soak in salted water for twenty-four hours. Remove all taato of tho salt by washing In sovoral Waters, cover with clear cold water and stow until tondor. Add sugar to tho water In proportion of a pound to a pint, and stew until It becomes a thick syrup. On drop ping a little of tho syrup into cold wator, it should bo brittlo, If done'. Then rcmovo from tho flro and lift tho candied peel from tho syrup, lay ing on plates to dry. ALMOST A SHADOW j.Ji'n ', 'Gained 20 Pounds on Grape-Nuts I IN There's a wonderful difference be tween a food which merely tastes good and one which builds up strength and good healthy flesh. It makes no difference how much we eat unless we can digest it. It is not really food to the system until it is absorbed. A York state woman says: "I had been a sufferer lor ten years with stomach and liver trouble, and had got so bad that the least bit of food such as I then knew, would give me untold misery for hours after eating. "I lost flesh until I was almost a shadow of my original self and my friends were quite alarmed about me. "First I dropped coffee and used Postum, then began to use Grape Nuts although I had little faith it would do me any good. "But I continued to use the food and have gained twenty pounds in weight and feel like another person in every way. I feel as if life had truly begun anew for mo. "I can eat anything I like now in moderation, suffer no ill effects, be on my feet from morning until night. Whereas a year ago they had to send me away from home for rest while others cleaned house for me, this spring I have Veen able to do it my self all alone. "My breakfast is simply Grape Nuts with cream and a cup of Pos tum, with sometimes an egg and a piece of toast, but generally only Grape-Nuts and Postum. And I can work until noon and not feel as tired as one hour's work would have made me a year ago." "There's a Reason," Name given by Postum Co., Battle Creek, Mich. Read, "The Road to Wellville," in pkgs. Ever rqad tho above letter? A new one appears from time to time. They are genuine, true, and full of human interest. Some Requested Recipes For Citron Melon Preserves Cut the melon in thin pieces, peel and remove the seed; take one pound of sugar to each pound of prepared melon, slice one or more lemons, ac cording to tho .-mount of melon used, (ono lemon being enough for a small melon) and cook melon and lemon together until the melon is clear; take out and boll the syrup down thick and pour it over tho melon, which is packed in jars. Make watermelon preserves in the same way. Preserved Citron Boil the citron until it is clear, and can bo pierced with a knitting needle; then dip it carefully out and put. into a -kettle of boiling syrup made of proportions of one pound of sugar to a cupful of wator; let it remain in this until the sugar has thoroughly penetrated it, then take out, spread on plates where it will slowly dry, sprinkling it several times with powdered sugar and turning it often. When dry, pack it in boxes with sugar between the layers and keep it in a dry place. Used in cake and liko cookery. Stewed Egg Plant Put the whole egg into a ketjtje with plenty of water and simmer until quite tender, then drain and cut up. Mash smooth in a deep baking dish; add some bread crumbs, chopped onion, thyme, salt, pepper, and a quarter of a pound of butter; grate some bread crumbs over it, and set in the ,oven to brown. Spanish Pickles Wash and wipe dry one peck cf green tomatoes, and slice thinly; remove the skins frpm four good sized onions and slice these thinly across tho nion; sprinkle alternate layers of tomatoes and onions with salt, using a cupful altogether. Cover and let stand over night. In the morning drain off the brine which forms, and re turn the vegetables to tho kettle; add half an ounce of whole cloves, half an ounce of allspice berries, half an ounce of peppercorns, half a cupful of brown sugar and four green peppers from which the seeds have been removed, chopped finely. Cover this with vinegar, heat grad ually to boiling point, let boll for half an hour or a little more, then store In crocks with tight covers. Gumbo File Chop together one quart of young okra, six large toma toes, one onion, and a bull-nose green pepper. Add these to three pints of strong beef stock and sim mer until they are thoroughly cooked. Just before taking the mix ture off the. stove add salt to tasto and a heaping tablespoonful of file.' The file, which is tho tender sprigs Latest Fashions for Readers of The Commoner 234C Ladles' I'linlrtwl fiMr-f-ixr,. i with Three Quarter Length SIccvoh. A f protty model which was developed In I wiillo dottc.d Swiss. Six sizes 32 to - ! i " 2477-7-LadIes Faur-Gorod Pottlcoat Skirt, Lengthened by a Dust Ruffle and with or without the Gathered Flounce. Any of the .sheer white goods or taf fetas silk would develop well In this style. Bight. sizes 22 to 30. 24C0 Girls' Dress, with Dutch Neck and Elbow Sleovos. A very neat model for chambray, linen,' duck or khaki. Four sizes C to 12 yoars. 22C9 Ladles' Work Apron. Cross barred gingham or figured percalo are good materials for this model. Four sizes 32, 3C, 40 and 44. 2487 Ladles' Shirt-Waist, in Gibson Stylo and with Long or Three-Quarter Length Sleeves. A protty and slmplo model very suitable for every day wear. Six sizes 32 to 42. 2485 LadleB Two-PIece Circular Skirt with an Inset Panel. An ad vanced autumn model that will bo much worn during the coming season. Seven Bizes 22 to 34. 2470 GirJUs and Child's Apron. Made up In tan or dark blue llnon or In white Persian lawn, nainsook or dim ity this Is a simple and easy pattern to make. Five sizes 1 to 0 yoars. 1887 Ladies' Kimono Wrapper and Sack, Having Center-Back Seam and with Body and Sleeves in One. Plain or flowered lawn or organdie, silk or dimity or challis develops well in this style. Four sizes 32, 36, 40 and 44. s 2487 r I'jfj 2485) I rl 2470 THE 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 patterns 10 cents each, postage prepaid. Our large cata logue containing the illustrations and descriptions of 1,000 seasonable styles for ladles, misses and children, as 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 THE COMMONER, Pattern I)cpt. Lincoln, Neb. i ttUBn jaftMy