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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Nov. 13, 1908)
wmifmv t'wmmwummom' wvmmmFmm5m ipn -"t 'ti$pSWwf,vQW1f The Commoner. 10 VOLUME 8, NUMBER 44 - ' It t. t f T i Tiie Teapot and Tcnkettfo Wo aro always careful to wash our "cook things." Somo of us even uso scouring preparations for taking off the stains, both insido and out, of our sauco and stow pans. But how many women, think yon, over think to wash out the teakettle or the teapot? Tho coffeepot getd a rub and a1 scald, now and then, but the teakottle only attracts attention vhon i't is crusted with lime. In many ho riles, the tea or coffee pot is never considered as in need of inside cleaning; Sometimes we get t6l won dering "why "things" do not have a delicate flavor; but tho strong; rank taste is more often than not attrib-1 uted to tho tea leaves or the coffee berriQS... Yet it is such an easy "filing to "keep tho teakettle or the teapot clean, requiring so very little labor! Thov first time you go to wash your dlslies, empty the grounds out of both tho coffee and teapot, and put into each, after rinsing well- one tablespoonful of sal soda; fill the ,'pot full of boiling water, and set whore-it will simmer for half an hour, then pour tho solution out. You willfbo astonished tit Its n.olor. If theniside doed hot look bright. and shiny, repeat tho soda; and boil ing -water for another half hour. With a sharp stick, clean out the angles, and see that the spouts are cleaned, too. v TJJ you never have jtrledjlti It yill bo rt revelati6n. Then when? you can do' without it, put ?ntoNthe' tqakettlo a handful of the soda.Vflll with boiling water, if yon have it; if i trot, fill with cold water, and set where it will boil slowly for an hour or two. The re Bult hero, will be another surprise. Rut tho surprise is a "gla,d" one. The brown earthenwaro pot may heed cleaning, too, and the boiling soda solution is a good thing for it. jSodtv jjs clnaap costing not more than a; cent or two a pourid-usually' selling, fpur pounds for Ave cents, t&ih, -grocer's. Get the Bal soda, lwKat;Vis usually known as "washing feodU,' and keep it In the kitchen jail the time. Its uses are endless, peemlngly, and once you "get the JmtU'''.6 having U around, you can pot do without It. It must be kept ;ln a. dry piace, and best shut away from the air, as it "slacks," like ilime; when exposed. or within their limited purchasing means. . Women in the cities whose household bring in a regular sum, can plan ahead for tho necessities, and depend upon the nearby markets for the extras of tho moment. Hence, even without a maid, a respectable meal may bo served on short notice, without any great outlay of money or time, If it can be done, It is bust tb have a supply, of certain things at hand, by means of which an extra plate may be filled if needed, but these extras cpsi; money, and if at all perishable, may not bo used often en6ugh to pay for their keeping. It is better policy for tlio young house wife, or the woman who must keep lier household on a carefully counted expenditure to try promising recipes for new methods of serving the old standbys, and especially those that teach ways and means of using up left-overs, or small quantities and. study ways and means of making oveiv the plaint homely fare that Is iisually served to the family, so at tractive that its "commonness" will not be" noticeable. Remember, tne "dinner of herbs," served with a cor dial welcome, would be far more a'greeable to the guest of. the mo ment than- the thought that her com ing has distressed, ;or "put you out,?' bcrause of her naming, as 'it' were, thrust herself upon, your hospitality without timely warning. tor, half a teaspoonful of pepper, a slip of onion, a bit. of mace; turn the oysters into a colnnder over a bowl, and stir until drained; set ovs ters in a cold place: put water and ovster liquid over the .fire, bnHnec slowly.. "When it comes to a boilin.fr nolnt, skim nnd set. whre it wHl Vppt) lm(-.. Hve two-thirds of the milk, the anion and mnoo over the fire in a double boiler: mix flip flour smooth in Hie rest of the milk, nnd ptir Into the boiling milk, cookln? for ten minutes: strain out onion nnd' Triage: let ovster water pome to fbh Immune: no int.. then sHr in the thlofterod milk, n""d ovsters'. hnttor, pnlt nnd nnnr: let come to boiling point, stirring, and serve at once. ,"".. Some Oyster Librb v;.. -..! "The Emergency Closet" Nearjy all household departments, especially those in the high priced magazines, are conducted on the as sumption that thq trousewife seeking assistance therefrom is well supplied with Wtchen conveniences, nearness to markets, plenty pf money and at least one maid, and the reader meets with frequent references to tire "well stqeWed emergency closet.' to be .drawn upon at every emergency. But tlie majority of housewives who look to the printed page for information are those who do their work with their own hands, who have to strag gle to make the usually limited In come balance with the expense ac count, and who depend upon the day's or week's supplies, no matter what the. extra demand may be. Many of them live far from the mar ket, ftn.d if unexpected company does 'come, the extra dishes must be con- bblUU (UU vw. unvi .,- .-...., I Vrr Oysters, are sold as. Vsollds," or "liquids." The Kolidssha'y&ery lit tle juice in them, while- the liquids are sold with the juice;- and not in frequently water is addeel to the juice to fill up the measure. Oysters that are sold by the dozen are of several grades. The largest oysters, and the most expensive, ;are called "counts," and are used for frying, broiling, or stufllng. T!he next size.! are called "selects, , and in some markets are called culls; oysters taken as they come, small and large, are called "straights," while 'the smallest oysters are sold for stowing, and sauces, and are called "stewing oysters." In cooking oysters, the seasonings should be few, and of the most delicate kinds,, and the oys ters should be barely heated through, so the edges will curl; too long cooking ruins the flavor and renders them tough. For sautelng oysters, drain two dozen large oysters and seaspn with pepper and salt aud roll in fine bread crumbs or corn meal, as liked.. Have: two ounces (four tablespoonfuls) of clarified butter in a cup, and set the cup In a pan of holling hot (not boil ing) water, and leave until melted. Put half the butter in the skillet and let get very hot; then put enough of the seasoned oysters in the skillet to cover tho bottom of the pan, and turn as they brown, "but be careful not to scorch; when both sides are browned, lift and lay on hot toast, put tho remainder of the butter in the skillet and cook the rest of the oysters In the same way. For cooking in the chafing dish, put Into the dish one solid pint of oysters, two tablespoonfuls of butter, one scant teaspoonful of salt, and a dash of cayenne. Light the lamp and cook the oysters, stirring-Often 'until they curl on the edges,' Wheti they must be sorved at-orice oh buttered toast. " . For oyster sotip, for "six" dishes' one quart eacn of oysters' and fresh Fashion Notes Plain cored pirlrtg are among the moat ponulor nnd pryi"pnhle of tho winter fashions. The now. mortaio nil how, mnro or les thn orn'ful llus of tho circular sVlrt. thniirdi the a'd vout of the phpnth stvlo has hnd n tendency to pffeot the wl'ith of other designs. mpkln? them all , narrower thru for several sanu.g ppst,- Velvet. . satins, buttons : an.d braid are all used nfc trlmmfuo'q 1m this, rpr-pn-ntp styles. J las showing -an-jnter- mtticifuqr cf metal threads are. rvery fppMnnnble. FlounneR presenting), ..anv fullness are, for fno morneut. quite our of atvie, "What is lmownvns'J'fhe flnt flfinhoe; WhMr i pliiefl nUitVpin: vn the sdrr.. is sATiYenmis 'pp'eh: th bottom . fa creuerfinV) snllUed. thlVd ' ti ls n this style that' lade flounces' are; npnlted. T'uoifa ova fftr more foshionahle'.! ftfthor onnlfniiprl. pp in ni''S'Wwti'q. or PonRtrnt.od fh the tnnterlnl nf the, aVrt Itsotf. Thp jstroncr fent.ure in hoUq a tho pnsh effect, mnnv of th marJolq he'tiT TtipdQ of- hro'd rihhon flTnhed wHh fvfptre or tnnel en1s. ther moilels show the erirdlo ptvle. the pnsh dronprv heirifr mounted on bono foundation and the pjsh euds fniiiqr from a rosette or cockade orn ampnt. Full length sleeves are shown in tntinrod suits, npfl tailor mode shirt wjits: both tho fittinnr dress .sleeve nnVl the full length sliirt sleeve with ouuMwnd are used. Tn the nostume wnlst some will clin to the hnlf nnd three-quarter leneth. hut the newest mode is unnuestinnahly the full length, close fittlnc sleeve. The basques of some of the now Inlets are weighted, nnd hems of skirts are lined with heaw hut nulte Hmp linen. FSVirts are. rarelv flnod. but ore crenernllv supnlemented with u taffpta1 self-colored underskirt mounted on the same band as the dress skirt. Buttons are much used, either ns fasteners or for ornamental nurpnses. Th croohet button is mostly seen. Othep larere buttons are ornamented with a passementerie star in their "enter. The fabric buttons aro often surrounded wirti ir qnilUnsr of satin or ribbon. McCall's Magazine. warm water, but not hot, and u n mild vegetable oil soap aud wash thoroughly, using a little corn meal with the soap and wben clean, rinse in cold water and wipe dry; din tho hands into a little vinegar to kill any remaining alkali from the soan and this will help to whiten tho hands and make them smooth. When dry, rub into the pores a very little cpld cream the least little bit. To make doubly sure, dust the hands with a little powdered; French chalk This should particularly be done every night before going to bed the washing, application of cold cream, and thorough rubbing. . It is well to teach .the little ones how to treat their' own "chaps." Let them have, a bit of cocoa butter (five qents worth will last a long time) or a lump of nice mutton tal low, and put th'Is into a little tin can that cart be covered. When washing the hands, and face, set tho can in a vesseh'cohtalning boiling hot water,, and .It will melt the fat. Do not neglect, after the hands are well washed, to dip them into a little vinegar, which, may smart a little, but is healing, then dip the finger tips in the melted fat and rub it well into the. skin of the hands.. face and neck. A, very Jitfle will do, and it must be well rubbed in. A healing and bleaching lotion for hands is made of equal parts of cologne, strained honey and lemon juice. Rub well into, the sic In after washing. A mouth wash that will help keep the teeth nfce.is one tablespoonful of powdered borax dissolved In one pint of .boiling water,, to which when cold,- add one- ounce of myrrah and five, drops of thymol. Use one tea spponful of tthjsa mixture to half a glass of wateri and wash the moutjk after eating, and' on going to bed; ) . :AN,Q:L,r ap v13r4. tried rembdt f !M'd. ViNSLOw'H H.-OTli'iNo 8vKi fDrchlltlrun fnnthlnif nliftlllri it 1 It'll V in tlH d for ChUdlVU WllIlO W.thlnir. U wnpiw' tho Kiini. allay tho pain. milk and one nlnt of watpr thi.n cures wind. alc ami is iho brat remedy for tUafc-lP1"11 uuu """ l""L ol water, Uiree 'For the Laundry . For delicate", fabrics, grease spots lmkt pe treated with naptha, as It leaves nd . .nanrir rg, 'njnich turpen tiiid, chlorofornf atd' ether some times do. Do riot use "naptha in a robin where there is any fire or flame. For removing the stain of shoes from white stockings, put half an ounce of oxalic acid crystals in ono pint of water; let dissolve, and ap ply to the stain, rinse at once, and repeat until the, discoloration disap pears, then wash very thoroughly to remove the acid. For washing flannels and delicate materials, shave very thinly a half pound of any good, white soap and pour over it a quart of boiling water. Keep simmering until the soap is all dissblved, then pour into a jar or vessel for use. It will form a stiff jelly as it cools, but is easily thinned In warm water. Use as much of this jelly as is necessary to clean the art icles washed, adding to each gallon of water one tablespoonful of house hold ammonia. Wash woolens ear ly in the day that they may get thor oughly dry at one hanging. Woolens must not be allowed to freeze. When washing lace curtains, put Into the rinse water a solution made by pouring one quart of boiling wa ter over one large tablespoonful ot borax. This will whiten, and also help to stiffen. . A very good thing to use In starcn Is one tablespoonful of borax to eacu pint of well boiled starch before thinning. Stir well until the powder thooa. Twcnty.tnvoconts a botu. tablespoonfuls of flour, four of but- For the Toilet When one d6es housework, ft "id almost impossible to keep the handd tree rrpm stain,, dust, and oftentl.mei actiin.l dirt: -.and4 If improperly wash Sd. they will sewi become rough apt unslKhtly. WhWn the worlr fe MJL before washing Ihe bands. tatfeW lump' of greases-clean laTd, raliVtbn-f tallow will do and rub thoroughly into the pores, just as you would uso soap. Have a basin of quite A CARD ' This is to certify that all druggists are authorized to refund your money If FoWs Honey and TaT falls to cure your cough-or cold. It stops the cough, heals the lungs and prevents serious results from,1 a cold. Cures la grippe coughs ah.a prevents pneu monia and consrfraptlon, Contains no opiates. The geiiiiine Is In a yel low package., Refuse substitutes-Advertisement, ..'jjfe&.i.'afck -$&:. tMft . -. ... t -..'i ..w. i ..,-. , : . jir .. Ji&U...t9 .. 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