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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Jan. 15, 1909)
,ri"wfWTrTf5j'' JANUARY IB, 1909 The Commoner. 11 regard to the other, and the idea was that each needed watching. Mrs. L. B. Cross-barred muslin, with or without a hemstitched hem, is much used for sash curtains. It is inexpensive, launders well, and is very pretty. Curtains should not reach below the sill. Cretonne, mus lin, wash, print, fine cheese-cloth, may be used. For the lower rooms, serpentine crepe, denims and bur lap are used. "Idaho." The firm mentioned will doubtless "do as it says," but to in sure yourself, you must know just what the meaning of the "saying" is. Most advertisers say, "If not found exactly as described," but your un derstanding of the description may not be the.same as that of the writer of the advertisement. Patronize only well-establishe.d firms. A Recommended Polish A good furniture polish, which gives a soft, oily finish to furniture and wood work, is made of one scant ounce of linseed oil, one full ounce of turpentine, and three-fourths of an ounce of cider vinegar. Shake until, it is thoroughly mixed; then rub the furniture with the mixture, doing a little space at a time, and rubbing the polish well in; allow it to stand a short time, then polish well with a soft, dry flannel cloth. In polishing furniture or floors, only a very little of the polish should be applied at one time, and it must be well rubbed in. Here is where so many fail too much applied at once, and too much space "attempted be fore finishing what is begun. The Work Before Us One of the' things which every girl Bhould learn, is to make her own clothes. I think I have said this be fore, but it will bear repeating. If they never have to do such work, they can then oversee others. If they have any taste for such work, they should learn to make over old, , or to trim the new hats. A look into the windows of the millinery depart ments even during the "markec1 down,f sales, will demonstrate the fact that, while the price of the trimmed hat is high, the materials used in many of them are o'ten of a cheap, showy grade, and unservice able. If a woman or girl has not the natural ability to make up really good clothes (and not every woman is capable of becoming a good dress maker or milliner), she should at least have the skill to make her every-day garments. Even where economy is not an object, it is very hard to get a woman who will do IIOSY-AND PliUIMP Good Health' from Right Food "it's not a new food to rm." re marked a- Virginia man. in sneaking of Grape-Nuts". . "About twelve months ago my wife was in very bad health, could not keep anything on her stomach. The doctor recommended milk half water, but it was not sufficiently nourishing. "A friend of mine told me one day to try Grape-Nuts and cream. The result was really marvelous. My wife soon regained her usual strength and today is as rosy and plump as when a girl of sixteen. "These are plain facts and noth ing I could say in praise of Grape Nuts would exaggerate in the least, the value of this great food." Name given by Postum Co., Battle Creek, Mich. Read, "The Road to Wellville," in pkgs, "There's a Reason?" Ever read the above letter? A new one appears-from time to time. They are genuine,, true, and. full of human interest. plain sewing," and when one doea consent to do such modest work, it is not always done satisfactorily, cither as to flt, or to stitches. Not all mothers are reliable seamstresses and many of them can not teach the art to their daughters, because they know little themselves; but there are many good seamstresses who would be glad of an apprentice who would take an interest in the work. Ready-made garments are often well worth buying, but if one wants a respectable working dress that does not look like a uniform, "warranted to fit" any figure, she must make it nerseii. in all large cities, and many large towns, there are schools where sewing, in all its branches is taught, and many very wealthy women make their own clothing through preference. Net Footing Net footing is, in many cases where it can be used for trimming, preferable to lace, and is quite inex pensive. Footing is really an inser tion, with a selvege at each edge, woven in various widths, from one half inch to four or five inches wide, and in meshes both round and square of varying fineness. It may be used fiat, as an insertion, either plain, or run with a coarse thread in darned net design, or gathered at one edge, as a frill; gathered in the center, it makes a ruche; gathered a: both edges, it makes a puff. In the inch-and-a-half width it sells for abput five cents a yard at the lace depart ment of dry-goods stores. It was known in our grandmothers' age, but its uses are but recently revived. Starting Circulation , Referring to deep breathing as a remedy for cold feet, a reader sends in the following: "One method is to inhale three or four deep breaths, expand the lungs to their full ca pacity, holding every time the in haled air as long as possible, then slowly exhaling it through the nos trils. In doing this, the inflation of the lungs sots the heart into such quick motion that the blood is driven with unusual force along its chfin nels and sent down to the extremi ties. This radiates a glow down to the toes and finger tips, and sets up a quick re-action against the chill. The whole effect is to stir the blood and set it in motion just as rapid action does." It will not do any harm to try this; it won't cost you anything. size of an egg, in little dibs over the vegetable and fowl, and put on' top several slices of nice, fat fresh pork. Put enough water In the pan to prevent burning, and while bak ing, baste often to keep moist. Bake until both fowl and parsnips are a delicate brown, and servo separately, pouring the gravy over the parsnips. Beefsteak Beefsteak for broiling should be cut at least three-quarters of an Inch thick, and put over a fire of clear coals. When seared on one side, turn and Bear the other. It will still be raw in the middle, but will burn if left longer over the coals. Immediately after the first browning, the fire must be decreased in heat or tho meat must bo brought further away, so tho steak may bo cooked ten or twelve minutes longer without burning; less time will not cook It nicely In the middle. Like baked meat, tho surface must b'o kept moist with hot fat. Before ,put ting tho steak over tho coals, 'cover both sides with molted suet, and as it dries, spread with butter or beef fat. Havo ready a hot platter, a teaspoonful of water In which tho bones cut from tho steak havo been boiling, salt and pepper to taste, lay tho meat on the platter and make gravy of the water, and serve. Timely Recipes Fruit Pudding Drain a quart of any suitable canned fruit through a sieve, and spread the fruit over the fbottom of a 'baking dish. Beat three eggs, without separating, until ngnt; beat into these half a pint of rich, sweet milk, and two ounces of melt ed butter, and add, beating, one and a half cupfuls of flour with which has been sifted one teaspoonful of bak ing powder. Mix this until perfectly smooth, as quickly as possible, and pour slowly over the fruit, allowing it to run through the fruit to the bottom of the dish. Bake in a mod erate oven for one hour, or until done. When done, loosen from the side of the dish, turn out carefully, bottom-side up, dust thickly with sugar and serve with any desired sauce. Fowl with Parsnip Wash, scrape and cut into lengths the desired oTvmiTif nf narsnins: parboil for twenty minutes, or until tender. Pre pare a fowl by steaming iot an noui., then ,split open in the back and lay in: a dripping pan, skin side up; lay the parsnip around the chicken, salt and pepper to taste, add butter the Great World's History Sent to Your f-Iswrns-h 17. Readers of The Commoner, You Should OOme Tree Know History Tho advanco of civilization and tho salvation of our country depend upon tho way In which wc apply the lessons taught us by other nations, Tho errors of the past teach a vital lesson. They aro tho danger signals along, the pathway of progress. Connect Our Advancement with tho lessons of history. History fortcllfl destiny. 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