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The Gommoner.
AUGUST 14, 1908
11
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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
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Four sizes C to 12 yoars.
22C9 Ladles' Work Apron. Cross
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THE COMMONER will supply Its readers with perfect fitting, seam
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In ordering patterns give us your name, address, pattern number
and size desired.
Address THE COMMONER, Pattern I)cpt. Lincoln, Neb.
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