The commoner. (Lincoln, Neb.) 1901-1923, June 11, 1909, Page 9, Image 9

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The Commoner.
JUNE Hi 1909
T V W&'1
ground whito pepper, two teaspoon
fuls of white sugar, one teaspoonful
of plain ground mustard, or two of
prepared mustard. Mix these until
perfectly smooth, then add four
tablespoonfuls of vinegar. Drop into
this a tablespoonful of butter not
melted, and put all into a small
double kettle (one vessel holding the
salad set in one containing hot wa
ter) and heat, stirring rapidly and
steadily until the dressing is the
consistency of thick' cream. A little
practice will enable you to make it
to suit any taste, using more or less
condiments, sweet pr sour, as pre
ferred. Quick Pickles Here is a good
way for quick work: Tlace a layer
of grape leaves in the bottom of the
jar, then a layer of small cucumbers,
then grape leaves, then cucumbers,
until the jar is full. Make a brine
half as strong as you would if you
intended to put up in brine alone;
add one pint of good vinegar to each
gallon of brine and a small lump of
alum. Place a weight on the cu
cumbers to keep all under brine.
The last layer must be a thick one
of grape leaves. In a week's time
the pickles will be ready to eat.
Fried Tomatoes -- Select large,
firm tomatoes not quite ripe; cut in
slices about three-fourths of an inch
thick and dust with pepper and salt
and sprinkle with finely-rolled crack
ers; put plenty of equal ports of but
ter and drippings (or lard) into the
skillet, with a thin slice of onion.
When the fat is very hot drop the
slices of tomato in and brown, turn
ing quickly, lift out carefully and
serve at once.
Cream for filling layer cakes
Half a cupful of sugar, half a cup
ful of flour, whites of two eggs; beat
the eggs and stir in sugar and flour;
add, stirring, half a pint of boiling
It is Often Found in Pure Food
milk, and one cupful of shredded or
grated cocoanut, mix well. Make
frosting for outside and sprinkle
with cocoanut before it gets dry.
Cucumber Pickles
Make a brine by putting one pint
of rock salt into a pall of boiling
water, and pour this solution over
the cucumbers; cover tight to keep
in the steam, and let them stand all
night and part of a day say, until
noon; make a second brino in the
same proportions, drain the cucum
bers from the first brino and lot
them stand in the second brine the
same length of time. Pour off the
brine, scald and skim it, and pour
over the pickles, leaving them as
above; then pour off the brine again,
rinse and dry the cucumbers care
fully, and pour over them enough
scalding hot vinegar to cover. To
every pail of pickles (about three
gallons), add a lump of alum the
size of a walnut, and, this will hard
en them, and they will become
green; add spices to the vinegar
when scalding, tie them in little
bags, and keep the pickles under the
vinegar by means of a weight.
Should a scum arise and collect on
the weight, wash it off and return
the weight to the pickles. Bringing
the vinegar to scald-heat is better
than boiling, as boiling weakens it.
all extra width should bo cut off so
that when the seam is finished tho
material will just touch tho edge of
tho beading and show no margin
whatever. After the first seaming,
trim off tho edges of tho seam, turn
on tho wrong sido and stitch a sec
ond seam which will form a perfect
finish on the right side.
The improper selection of . food
drives many a' healthy person into
the depths of despairing illness. In
deed, most sickness comes from
wrong food and just so surely as
that is the case right food will make
the sun shine once more.
An old veteran of Newburyport,
Mass., sas: "In October, I was
taken sick and went to bed, losing
47 pounds in about 60 days. I had
doctor after doctor, food hurt me
and I had to live almost entirely on
magnesia and sodav All solid food
distressed me so tfiat water would
run out of my mouth in little
"I had terrible night sweats and
my doctor finally said I had consump
tion and must die. My good wife
gave up all hope. We were at Old
OrchaTd, Me., at that time and my
wife saw Grape-Nuts in a grocery
store there. She bought some and
persuaded me to try it.
"I had no faith in it but took it
to please her. To my surprise it
did not 'distress me as an omer rooa
had done and before I had taken
the fifth package I was well on the
mend. The pains left my head, my
mind became clearer and I gained
weight rapidly.
"I went back to my work again
and now after six weeks' use of the
food I am better and stronger than
ever before in my life. Grape-Nuts
surely saved my life and made me a
strong hearty man, 15 pounds heav
ier than before I was taken sick.
"Both mv eood wife and I are
willing to make affidavit to the truth
of this."
Read "The Road to Wellville," in
pkgs. "There's a Reason."
Ever read, the abovft letier ? Anew
one appears from- time, to time. They
atfo genuine, true, and full of human
Chopped Pickles
What is generally called chopped
pickles goes also by the names of
chow-chow; picklette, pfcallily, hig
dum, etc., is readily made; is liked
by most of pickle-eaters, and admits
of the use of whatever material one
has at hand. There is no particular
rule for making it, green tomatoes,
large cucumber 4 small green melons,
cabbage, cauliflower, onions, celery,
green peppers, being the general
basis in proportions to suit, and
these should be chopped rather fine
ly, or run through a chopping ma
chine, sprinkled with salt and al
lowed to remain for twenty-four
hours, then drained, and enough
spiced vinegar prepared to cover the
material. Whole peppers, cloves,
mustard seeds, bits of cinnamon
bark, sugar or not as liked, and if a
yellow color is wanted, tumeric is
boiled with the vinegar. The vine
gar should be poured off and scalded
for several mornings, then the pickle
is sealed up in jars, boiling hot.
To Color Pickles Green
Answering M. B. This recipe is
takon from a valuable old recipe
book which was in use during the
days of a former generation: A
beautiful greon color, entirely desti
tute of any poisonous qualities, may
bo made by dissolving five grains of
saffron in one-fourth ounce of dis
tilled water, and in another vessel
dissolving four grains of indigo car
mine in one-half ounce distilled wa
ter. After shaking each up thor
oughly they are allowed to stand
twenty-four hours, and on being
mixed together at tho expiration of
that time, a flno green solution is
obtained capablo of coloring fivo
pounds of sugar. Thin should bo
poured into the pickle until the
proper color is had.
For tho sweet pickle jar, melons,
peaches, plums, apples, pears and
many vegetables in green or ripo
stages are excollent materials. They
aro all proparcd by tho samo gcnoral
rule. Use seven pounds of fruit to
a pint of vinegar and four pounds
of sugar; cloves, cinnamon and
ginger root, with sliced lemon, a lit
tle mace and any other desired spico
are used, but not all for tho samo
fruits. For peaches and plums, cin
namon and cloves aro enough spices,
but with apples and penrs, a sliced
lemon and two ounces of glngcr'root
to every seven pounds of fruit is
deemed an improvement.
Information Wanted
Mrs. C. M. L. wishes to know the
proportions in which carbonate of
ammonia is used in cookery. Per
sonally, I have never used it, and
have not known any one who has.
In something like a score of good
cookery books and several encyclo
pedias I have failed to find the in
formation wanted, and have found
only two recipes in which it is giv
en. Its use seems to be confined
to the bakeries and' factories and not
generally practiced by housewives.
If anyone has had experience with
it, we would be glad to have her
write to us.
Mrs. H. J. wishes a recipe for a
"good loaf cake made with soda and
buttermilk." Here, too, the general
run of cookery books are silent.
Eggs, baking powders and yeasts
seem to be about the only leaven
ings used. Soda' has such a detest
able way of ruining things- that it
is avoided as much as possible, and
either baking powder or soaa ana
cream of tartar are used.
Joining Materials
-Answering Emma S. When bead
ing is used for joining parts of gar
ments, there should be only sufficient
margin beyond the embroidery to
stitch a French seam. After care
fully measuring and pinning a small
section of the material to the beading
the correct width will be gauged and
Latest Fashions for Readers of
The Commoner
2671 Ladies1 Corset Cover, with
High Neck, or Low, Squaro or Hound
Neck. Nainsook, jaconet, Persian or
Victoria lawn or batiste are all adap
table to this neat model. Eight sizes
32 to 40.
2676 Girls' Dress, CloBlng with But
tons Down Left Sido of Front. This
is an excellent model for evory-day
wear developed in linen, Indian-head
cotton or chambray. Fivo sizes 0 to
14 years.
2673 Ladles' Onc-Pleco Plaited
Skirt, with Straight Lower Edgo.
Serge, mohair, pongee, , or linon aro
pretty developed in this ' style'. Soven
sizes 22 to 34.
2670 Childs' Dress, with High or
Low Neck and Long or Short Sleeves.
"White dotted Swiss was used In tho
development of this dainty model,
though it "is adaptablo to any of tho
washable materials. Four sizes one
half to 5 years.
2689 Ladies' Shirt-Waist, Closing
at Back, with Round Yoke and Fancy
Trimming Piece. Taffetaq, messallno
or any of tho protty summer silks de
velop well in tho style. Seven sizes
32 to 44.
2668 Girls' Dress, with a Separata
Guimpe. This is a pretty model for
pongee, linen, lawn or mercerized pop
lin. Four sizes 8 to 14 years.
2470 Girls' and Childs' Apron. Ging
ham, linen, or Indian-head cotton
make up well in this serviceable Uttlo
garment. Five sizes 1 to 9 years.
2700 Misses' Semi-Princess Dress,
in "Gibson" stylo and Having an At
tached Seven-Gored Skirt. Tho model
here illustrated was developed in Nile
green linen. Three sizes 13 to 17
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. The de
signs are practical and adapted to the home dressmaker. Full direc
tions how to cut and how to make the garments with each pattern. The
price of these patterns 10 cents each, postage prepaid. Our large cata
logue containing the illustrations and descriptions of 1,000 seasonable
styles 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 address 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.