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OCTOBER 23, 1S0S
The Commoner.
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The (ffJW
Famous wl ill
"To Endure Unto the End"
The sheep are not always led
through green pastures. The path Is
sometimes bestrewn with craggy
rocks; sometimes it leads over preci
pices; sometimes the storm hangs
dark, the whirlwinds blow, the hail
cuts, and the lightnings Hash along
with the deafening roar of terrible
thunderbolts. But keep near the
Shepherd climb on through the
storm and darkness, nor wander be
yond sound of His voice. Following
Him, the storm will bo outclimbed,
the rugged path will end, the clouds
will sink below us, and the "Good
Shepherd" will lead us at last into
The Beauty
of Firm Flesh
Lies in the Power of Rich Blood to
Keep it Ever Clear and Clean
Stuart's Calcium Wafers Free
The secret of firm, strong, supple
flesh is good, rich, constant flow
ing, blood. When hollow clleeks ap
pear and hidden pigments make the
eyes look like burnt holes in a
blanket, the blood is sick and out
of tune.
the green . pastures, beside the still
waters, "and there shall be no more
tears." Chapin.
a
The effect of impure and pure blood is
neon ac once on tno iacc.
Impurities fill it with poisons, the
flesh abhors, and the lungs cannot
eliminate, as they should.
It needs a purifier. Stuart's Cal
cium Wafers give to the blood
through the same channels as food
all the strength and stimulus neces
sary to remove the impurities and
to make rich corpuscles which will
feed the body or fight its enemies.
Time was when poor blood puri
fiers had to be used, such as herbs
and roots, powdered minerals, etc.,
but thanks to latter day achieve
ment the Stuart process gives to the
system the full rich strength o Cal
cium Sulphide, the greatest blood
purifier known to science.
These little powerful wafers are
prepared by one of the most noted
expert pharmaceutical chemists in
the world and so far as science is
concerned no expense has been
spared to make them perfect.
They contain Quassia, Golden Seal
and Eucalyptus, each a most power
ful aid to the blood of man.
Thousands of people use these
wafers with religious zeal, -and their
testimonial evidence is an unfailing
source of interest to one who reads
Melancholy marks every suffering
woman, yet one should be armed
with this knowledge and make up
one's mind to try Stuart's Calcium
wafers at once. .Every druggist
carries them. Price 50c, or send us
your name, and wo will send you a
trial package by mail free. Address
f. A. Stuart Co., 175 Stuart Bldg.,
Marshall. Mich. .
New Corn" Bread
Do you remember the bread
"Mother" used to make of the new
crop of corn? Do you ever taste any
that equals it, these days? Do you
know why not? In the old days,
as soon as the corn had hardened
sufficiently to allow of grating it on
the "gritter," some one of the family
would grate enough to last a day
or two not more at one time, as it
would not keep sweet; the sweet
flavored meal was very uneven in
size of grains, and there was a good
deal of bran, but it made delicious
bread when mixed with fresh butter
milk, soda and esgs. Later on, when
the corn ears had became fully hard
ened, it was shelled from the cob,
and taken to the mill, where it was
ground between mill-stones some
parts of it being very fine, while
other parts were coarse, and it was
well mixed with a coarse bran which
had to be sifted out, by use of the
old-time coarse-meshed "meal-sieve."
No very great quantity could be
ground at one time, as it would not
"keep," owing to the moisture in the
corn, and the heating by the grinding
process. It usually had to be spread
out on sheets and left overnight,
after being brought home, in order
to cool it sufficiently to keep it well
until used up. "The children's child
ren" know nothing of this delicious
meal. Now, the corn is thoroughly
dried by heat in kilns, and the corn
grains are cut instead of being
ground, making it of uniform fine
ness, and in some grades it is little
coarser than coarse flour. This meal
will keep a long time; but the old
sweetness of flavor is all gone. There
is no more any corn bread "like
mother used to make," unless one
happens upon a real backwoods
neighborhood, where modern meth
ods are unknown. Like the real
"country sausage," you must go to
the real country to And it. It is not
made in the cities, nor is it to be
found at the butcher's stalls.
Sonio Good Recipes,
Mince meats should be made sev
eral weeks before they are used, and
allowed to "ripen." Hero are two
good ones that will answer for the
Thanksgiving dinner.
Plunge four pounds of nice round
steak into boiling water enough to
cover it, and bring to a boil, then
let simmer for five hours. Let cool
in the water in which it is cooked,
free it from fat and run through a
meat chopper; there should be a
good quart of the chopped meat; to
this add three quarts of pared, cored
and chopped apples, a pint of finely
chopped suet; a quart of seeded and
chopped raisins, a quart of nice dried
currants, a quart of good molasses,
three pounds of sugar, half a cupful
of ground cinnamon, a tablespoonful
of ground cloves, two tablespoonfuls
of ground alspice, two of mace, six
nutmegs grated, half a cupful of salt,
and a quarter of a pound of citron,
sliced thin. Mix these ingredients
well with the hands and add three
quarts of good cider; let the mince
meat stand overnight, and heat it the
next morning, bringing it slowly to
the boiling point and keep it sim
mering for an- hour, then turn into
stone? jars and set in a cool, dry
place, well covered. .
r Ko. 2 Three pounds of- tender
round of beef, half a pound of
chopped suet, three quartB of pared,
cored and chopped apples, three cup
fuls of seeded raisins, two cupfuls
of dried currants, one-fourth pound
of ritron, one cupful of New Orleans
molasses, three cupfuls of sugar, one
tablespoonful each of ground maco
nnd alspicc. four tnblesponnfuls of
cround cinnamon, hnlf a tablespoon
ful of cloves, three nutmegs crated,
two lemons, three toblespoonfuls of
Rait, two quarts of cider. Cook the
ment until tender, free it from fnt
and fiber; run meat nnd suet through
a chopper, chop the apples rntber
conrse, nnd nut all the ingredients
except the cider, and lemons into a
large bowl; prnto on It the rind of
tno lemons, then snneozo tlio juico
into it: mix all together well, and
odd the cider: put the mlncq ment
into a porcelnln kettle and brine It
piowlv to a boil, then remove from
the fire. Pack in stone jars closely
covered.
TViilt. Fritters
Almost niiv kind of fruit can be
used ns fritters. A good refine for
fi'n batter Is ns follows: One enn
ful of flour, half a cupful of milk,
two eggs, toblesnoonfnl of sumr.
tnblesnoonfnl of molted butter, half
a tea spoonful of salt, and the yellow
rind of one. ouarter of a lemon grat
ed. Mix the drv ingredients; bent
tb etres until' llht and add the milk
stirring: pour this over the drv mix
ture, bent until smooth nnd add the
melted butter: oil is liked by some
better thnn butter, as it mixes with
nil the mixture more freely if tho
other Increments nro cold. Prennre
tho fruit, din in the batter, coating
ench piece well, nnd frv in very hot
lard, lift out of the fat, lav on a
piece of brown pnper to drnin, sift
nnwderod sugar over them and serve
very hot.
"A Boiled Dinner"
A crnat many people think there
Is nothiner thnt quite equals an ojd
fnshloned boiled dinner, when tho
weather is cold nnd stormy. One of
the methods of preparing tho dinner
is to boil all the articles, ment and
vegetables, together in on kettle;
hut some people prefer that each
vegetable be cooked sennrately from
the meat and from each other. The
requirements are a large piece of
nice corned beef according to the
size of the familv, about six to eight
pounds: a smnll head of cabbage,
about three quarts of chopDed yellow
or white turnips, two or three beets,
a dozen good sized potatoes, three or
four carrots, and, if liked, a few pars
nips. If cooked separately arid sea
soned, the vegetables retain their
distinctive flavor, while, if cooked
altogether, there is a combination of
flavors not agreeable to many pal
ates. The rump, or brisket piece of
beef is usually chosen, washed well,
and if very saltv, put into a kettle
and covered with cold water and
slowly brought to a boil, skimming
carefullv. Then draw the kettle
back where it will simmer for five
hours, simply bubbling, as rapid
boiling will harden it. When done,
put the meat on a large platter and
serve. If cooked separately, the
Tegetables mav be flavored with the
meat by dipping the water from the
kettle and boiling them in it.
While for the last few years the
prices of all other necessities
have steadily gone up, the Inger
soll "Yankee" Wa ch is still u
dollar! IV oi cover, ltfl intrln ic
value is grca er to-dav than ever
before; the present moacl of tho
Jmaotf
Basting roasted or baked meats
frAmiPnfiv makes them juicier and
better flavored than they would oth- j
erwise be. ' 1
Dollar Watch
is vastly Improved both in time
kecplngqunltieBand.ippearanC' over fc.ie original model of the
"Dollar Watch" produced fifteen
y ars ago.
Price $1.00, Postpaid
Men's Ingcrsolls from $1.00
to &1.7fi; Midget models for
ladies, girls and boys, 32.00
to $5.00 write to
Robt. H. Ingersoll & Bro.
119 Frankel Building
Now York City
The new
Thin
Model
$2,00
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