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The Commoner
11
SEPTEMBER 18, 19 OS
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jars, add the spices to tlio vinegar
boll down about one half, and pour
it over the tomatoes and seal.
Green Tomato Pickles Cut green
tomatoes into slices about half an
inch thick and sprinkle with salt, al
lowing half a cupful of salt to a peck
of tomatoes, and let them stand over
night. In the morning drain off the
water that forms, and scald them in
boiling vinegar; then lay them in
stone jars and sprinkle between the
layers half a teaspoonful of white
mustard seed and a handful of whole
cloves. Cover with cold vinegar.
Weight to keep under the vinegar.
Pickled Onions Select as many
small silver-skinned onic-ns as a
quart of water will cover. Add to
the water a half cupful of salt and
boll until dissolved, then pour boil
ing hot over the onions. Let them
remain twenty-four hours closely
covered, then place them between dry
cloths. "When cold, put them into a
stone jar and pour over them enough
boiling vinegar to cover, having first
boiled in the vinegar for a short
time two or three bits of white
ginger root and half a teaspoonful
of white pepper. Seal while boiling
hot.
Oil Pickles Pare and slice four
dozen cucumbers as if for table and
put them into brine strong enough
to bear up an egg, and leave for
twenty-four hours. Slice a dozen or
fourteen onions, according to size,
and cover with brine for two days.
Drain off the brine thoroughly and
arrange in a jar alternate layers of
cucumbers and onions, adding to
each layer one tablespoonful of mus
tard seed and a salt spoonful of cel
ery seeds. Pour over this a mix
ture composed of one quart of olive
oil and vinegar enough to cover the
pickles well. The longer this pickle
stands, the better it Is. It should
not be used for six months after it(
is made.
Sour Relish Peel green tomatoes,
and to each quart add .three small
cucumbers, one pint of small white
onions, two green poppers, quarter
of a pound of salt, and half a pint of
white mustard seeds. Chop all fine,
or run through a vegetable chopper,
and mix well; set away in a jar for
twenty-four hours, then cover with
good vinegar and place bits of horse
radish root on the top of the mixture.
Cover, but do not seal.
"THE PALE GIRL1'
Did Not Know Coffee was the Cause
In cold weather some people think
a cup of hot coffee good to help
keep warm. So it is for a short
time but the drug caffeine acts
on the heart to weaken the circula
tion and the reaction is to cause
more chilliness.
There is a hot wholesome "drink
which a Dakota girl found after a
time, makes the blood warm and the
heart strong.
She says:
"Having lived for five years in
North Dakota, I have used consid
erable coffee owing to the cold cli
mate. As a result I had a dull
headache regularly, suffered from in
digestion, and had no "life" in me.
"I was known as 'the pale girl'
and people thought I was just weak
ly. After a time I had heart trouble
and became very nervous, never
knew what it was to be real well.
Took medicine but it never seemed
to do any good.
"Since being married my husband
and I both have thought coffee was
harming us and we would quit, only
to begin again, although we felt it
was the same as poison to us.
"Then we got som-s Postum. Well,
the effect -was really-wonderful. My
complexion Is 'dear 3iow, 'headache
gone, and I have a great deal of
energy i had never -known -while
drinking coffee.
"I haven't been troubled with in
digestion since -using Postum, am
not nervous,- und need no medicine;
We have a little girl, and boy who
both love Postum and -thrive on it
and Grape-Nuts."
"There's aReason."
Name given by Postum .Co., Bat
tle Creek, Mich. Read, "The Road
to Wellville," in pkgs. '
Ever read, the above letter?- A
new ono appears from time totime.
They are genuine, true,- aniiHull''Qp
human interest.
Some Last Tilings
These beautiful September days,
one would like to forget that thfero1
are pickling, preserving and. "put
ting up" to be, done; bJt the' gai'den,
orchard, field and forest'are still full
of their offerings,, and wo miist be
mindful of. the days to .come.
Mrs. S P." sends the following
method of putting up "soup" veg-'
etables, and says the odds and ends
of the garden will come in very
handy when vegetables are scare and
one wants a good vegetable soup
some cold winter day. Here is the
recipe: One gallon of sound, ripe
tomatoes, one pint of carrots, one
pint (or more, if liked) of smalf
onions, four or five heads of celery
that did not blanch perfectly, a pint
of shelled beans (green), three or
four quarts of nice, soft corn cut
from the cob, a tablespoonful of salt,
and a very little parsley, with a
handfpl of leeks. Peel and slice the
tomatoes thinly, chop the carrots,
onions and celery stalks, or run them
through a meat chopper; scrape and
cut the corn from the cob, and put
all together in a preserving kettle,
w,ith any other vegetables, such as
a handful of green peas, etc., that
you happen to have, and cook for
three hours, not allowing to scorch.
The tomatoes will usually supply
liquid enough, and very little, if
any, water should be added. When
the mass is thoroughly cooked, can
in glass, tin, or stone ware, sealing
perfectly. When wanted, add a quart
of this mixture to the soup-stOck.
Yellow Tomato Preserves Take
the little pear tomatoes, pour boil
ing water over them, and after stand
ing two or three minutes, drain off
and remove the skins. Put the pre
pared tomatoes in a crock or jar, and
sprinkle sugar over layers of them,
allowing three pounds of sugar to
each four pounds of the fruit; let
stand over night Next morning, dip
the tomatoes out of the syrup with
the hand, and bring the syrup to a
boil; put back the tomatoes, -and add
to each pound of the tomatoes one
peeled, sliced lemon, and let cook
slowly, just above a "simmer" until
the fruit looks clear and the syrup
is thick. Put in wide-mouthed bot
tle and seal.
two quarts of best vinegar, ono pint
of salt, four ounces each of wliolo
cloves and alsplce, ono tablespoonful
of black pepper and two good-sized
pods of red pepper. Mix all, and
boll down one-half. Bottle and seal
in small bottles, after straining. Ort
boil down before adding vinegar.
Grape Catsup Stew five pounds of
grapes over a slow fire until soft;
Btraln through a sieve; to the julco
add two and one-half pounds of
brown sugar one tablespoonful of
cinnamon, ono tablespoonful of all
spice, and one teaspoonful of cloves,
one tablespoonful of salt and one
pint of vinegar. Boil until thick,
then bottle- and seal. Good, with
jcold meats. . .
Green Tomato Soy Four quarts
Of chopped green -tomatoes; six on
ions; one quart of, vinegar, one pound
of. -brown sugar, one tablespoonful
each of- ground mustard, ground
black pepper, and salt; half a table
spoonful of allspice and cloves, each.
Put all together in a kettle and stow,
stirring of ton, until tender; put into'
glaRs Jars and seal. Do not uso un
til a couple of months old.
Refreshing an Oil-Cloth
A reader sends us the following:
Wash the oil cloth with a pieco of
soft flannel dipped in warm water to
which enough soap has been added
to make a good suds, with a littlo
borax (a teaspoonful to a gallon of
water) dissolved In it. Cut one-half
ounce of beeswax in a cup and cover
It with turpentine; set on the back of
the range, or in a pan of hot water
until it Is melted. After cleaning
and drying the oil cloth, dip a soft
cloth In the melted wax and wipe tho
oil cloth with it, going over a small
space at a time, rubbing it lightly
to remove all surplus wax. This will
leave a polish, and -prevent tho cloth
from cracking.
Latest Fashions for Readers of
The Commoner
8532
13k-
2532 Ladles' Shirt-Waist with link
cuffs and with, or without back-yoko
facing. Indian Head cotton, linen or
madras, which notno women wear all
year, aro suitable materials for thlu
simple waist. Seven sizes 32 to 44.
2234 Girls' Dress with plaited Pkirt
and separato Gulmpc. Heavy flannel
or sorgo with trimming of woolen
braid mako up well In this dress. Four
sizes C to 12 years.
i
2535
2003 Ladles blouno Dressing Sack,
with peplum, and three-quarter length
sleeves. Plain lawn, linen or silk arc
host adaptqd. for- this neat negligee.
Seven sizes 32 to 44 Indies.
2234
wn
Some Catsup Recipes
Cucumber Catsup Use four dozen
cucumbers too large for, table use,
one dozen good sized onions, and six
green peppers. Peel and grate the
cucumbers and place in a porcelain
lined or agate-warg colander, and let
drip for two hours. Chop the onions
and peppers quite fine, add to the
cucumbers, and when all juice is
drained off, add to the above six tea
spoonfuls of .ground black pepper,
eight scant teaspoonfuls of salt, and
five pints Of strong vinegar. Mix al
together thoroughly and place in
large mouthed bottles or jars, n
.bottles are .used, be sure the corks
are tight fitting, and the jars self
sealers. Pack -this in the jars or
bottles without cooking; the strong
vinegar and the salt vill keep it from
spoiling. -
Tomato Catsup One bushel of
ripe 'tomatoes, cook until soft with-
nPAifntr, then rub through a wire
sieve to' remove seeds and skins..Add L.
2003
2527-T-Misscs' FIvc-gored Skirt with
.side or. back. closing, a forward turning'
Fda'it- at eacli side-front seam and an
hvorted box-Dlalt at Center-back.
Serge. . cheviot, . paniuna or mohair
would be .excellent inatwriuls for its
development. Three sizes 13 to 17
years.
vy-
mil 1737
2535 .Misses'. Tucked shirt- waist,
closed at' back; with' ' three-quarter
sleeves and a removable. "shield, suit
able for -development in linen or light
weight woolens, with shield and cuffs
of embroidery or' all-over lace.' Three
sizes 13 to 17 years.
1737 Child's plaited dress with
round yoke. .Serge, challis or flannel
with yoke of tucked sjlk mako a
stylish littlo dress for school wear.
Four sizes 1 to 7 years.
2527
237C Girls' dress, with a separate
gulmpe, having high or low neck and
long or three-quarter length sleeves.
Tartan plaid, with velvet ribbon trim
ming of a darkqr shade were employed
in making this littlo frock. Four
sizes C to 12 years.
24G2 Girls' and Childs' Night-Gown,
with high or Dutch Neck and long or
short .sleeves. Cambric, Jaconet, lawn
or' nainsook might be employed in
making this gown. Eight sizes 2 to
16 years.
2370
.242
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. The de
STare practical and adapted to the home dressmaker. Full direo
oSs how to cut and how to make tho garments with each pattern. The
nflce of these patterns 10 cents each, postage prepaid. Our large cata
Forae containing -the illustrations and descriptions of 1,000 seasonable
Svles for ladies, 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 a'ddress-on receipt of 10 cents.
In ordering patterns give us your name, address, pattern number
and size desired.
Address THE COMMONER, Pattern Dept., Lincoln, Neb.
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