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8
The Commoner.
VOLUME 8, NUMBER 23
"t . - f-vi- fTp""T"
Croonings
Como to mo, littlo one, drowsy and
dear;
Mothor will Bparo mo her darling
awhilo;
i am so lonely when twilight is
near
Lio in my arms, love, and ncstlo
and smile.
I havo no littlo one, dearie, like
you
. No littlo hand to hold close in tho
night;
No-ono to dream of, tho lonely hours
through
No one to wako for, when God
sonds tho light.
tou are so sorry? O, bless you, my
sweot!
Dear littlo fingers that wipe off
tho tears,
Soft littlo body and littlo white feet,
How will thoy treat you tho ter
rible years?
Life is so fair to a baby liko you
:" All things are wonderful under
tho sun;
jftainbows aro real and all stories
true
Would thoy might be so when
childhood is done.
Wide littlo oyes that aro question
ing so,
. Lifo is no stranger to you than
to mo;
.The secrets worth knowing I never
shall know;
Tho end of tho rainbow I novor shall
r So, little xJrowfly ono, nestle and
sleep
Angels aro near, as tho days come
and go
Sweet bo thy dreams in their close
watching care
i Lullaby, littlo one, lullaby low.
- IDlsa Barker in Woman's Homo
Companion.
defend itself, and must often suffer
untold discomfort through tho crawl
ing of flies over tho tender flesh,
oven if thoy do not sting and bite.
Dress tho child according to tho
weather, add to or take from his
clothing as tho temperature varies.
Remember that mother care is far
and away ahead of the doctor's
skill.
Tho "Bottle Baby"
As the weather becomes -warm, wo
must give added thought to tho wel
fare of tho baby, especially if the
bottl.o is his "source of supply" in
the way of food. First of all, we
must be very careful as to the qual
ity of tho milk. Many "baby foods"
aro on tho market, and some of them
are very satisfactory, but even with
the best, there is danger, not alto
gether in tho food, but in tho way
It is handled and the bottle through
which it roaches tho baby's stom
ach. The ordinary dairy milk is not
always sale, as many cattle aro dis
eased, and then, even from a healthy
cow, tho milk may not bo handled
In tho cleanest or moBt sanitary man
ner. A first-class brand of evaporat
Od milk is preferable to the doubt
ful dairy supply. It is best not to
try to economize in tho matter of
bottles. There should be several
Dottles and nipples a half a dozen
of each aro none too many. This
number will admit of always having
a clean, sweet bottle, and no bottle
Bhould be used twice without clean
ing and sweetening. There is dis
ease, if not death, in a dirty bottle,
and .tho purest milk will not avail if
tho unclean bottle is laden with
germs. Keep tho littlo one fresh and
clean, and keep tho flies away from
the littlo face and hands. Netting
is cheap, and if the house can not be
screened, or if tho baby is to rest
out in the yard, or on tho porch, see
that ho is shielded .from .the scav
enger. Remember Iho .baby, camfqt
For Coming Days
Wo havo so many requests for
recipes and "w.ays of doing things
with fruits," that we give over near
ly all our spaco to these. A large
number of letters have been an
swered by mail, but much, of the
work is still in the future, and tho
recipes given through the department
will bo in plenty of time for the
work in hand. Please savo the pa
pers, and thus be ready to take ad
vantage when the fruit and vege
tables are in condition.
In putting up fruits or vegetables,
remember that the best is never too
good, and that you got out of the
jars only what goes in. Get good
jars do not take "seconds" because
they are cheap. One spoiled can of
fruit will bring the price up to that
asked for tho best. Do not buy cheap
rubbers, thinking to savo a few
cents. If you can not afford a dozen
good cans, rubbers and covers, mako
up your mind to do -with half a dozen.
But got good ones, and they will
last many seasons r-years and years,
if you take good care of them.
Get jelly glasses for your jelly;
they are cheap, and like the jars, re
quire only care to -last for years.
Do not forget the parafflno to pour
over tho top of the jelly; a cake will
coBt about 16 cents, and like the
glasses, it may be used and used and
used, If only care is taken of it when
tho jolly is taken out. Do not use
a cracked or flaked preserving ket
tle. Get a good, flawless ono and
keep it for fruit time.
with it, wash clean and dry well and
put where it will not be knocked
about and dented. The salt and vin
egar scrubbing must be given every
time before using it after being
empty, or used for other purposes,
and before using the hot mixture,
the kettle should be scoured with a
good scouring material. The house
keepers of today are not so careful
with their work as. the old-time
housekeepers were, nor so conscien
tious. Always wash, well before
using, after the hot mixture is used
to cleanse it.
Roso Potpourri
Gather the rose leaves every day,
and pack them in a stone crock,
sprinkling salt between tho layers.
Keep tho crock In a cool, dry place,
and leave for a week after the last
leaves aro added. Then turn them
out on a table or large tray and mix
them thoroughly. To the rose leaves
add the following Ingredients, re
pack in the jar and set away to ripen
for six weeks: One half ounce each
of violet and rose . and heliotrope
powders; one ounce of orris root, a
half teaspoonful each of mace and
cloves and one-quarter teaspoonful of
cinnamon. Liquids, four drops of oil
of roses, ten drops of oil of neroli,
twenty drops of oil. of lavender,
twenty drops of oil cof eucalyptus,
ten drops of bergamot and two
drams of puro alcohol. These must
be well mixed with the salted rose
leaves.
This recipe was called for, with
the request that it be sent imme
diately, but no address was given, it
may still be in time.
Preserving Kettles
Mrs. L. K. asks why Bhe should
not use her old-fashionod brass or
bell-metal preserving kettle, as tho
porcelain or agate or enameled ware,
and even tho marbelized iron kettle,
is so frail, and necessitates constant
expenditure if she would keep one
that is flawless. There is no reason
why a careful, cleanly person should
not use a brass kettle; but every
housewife is not a careful one, and
unless the brass kettle is properly
managed, it Becomes a menace to
life by turning out poisoned pro
ducts. It is really a very easy mat-
tor to Keep tno brass kettle clean
and safe. In the first place, it should
bo kept free from dents and bends,
and before using should be thor
oughly SCOUred. WaRhffl nnrl
scrubbed. Then it should be set
over tho fire and into it should be
put a pint of good vinegar and a half
pint of salt and this should be
brought to a boil. This mixture un
dergoes a ch.emical change in con
tact with the brass, and by swab
bing it all over tho surface of the
kettle, rubbing it well, tho kettle Is
thoroughly cleansed of tho poison
ous oxido, and should then be
washed thoroughly with clean hot
water, and used immediately. When
you pour out the contents, wash it
again quickly and polish with a dry
cloth before returning' anything to
it, and in caring for it thus, It may
be. used. with safety. nWhqn, done
Choko Ohorrica
This fruit makes a nlco marmalade
with a nice, spicy taste, and may be
made with coffee C. sugar. Choose
the large, ripe clusters, pick over
carefully and cook . until soft with
just a little water to keep from burn
ing; rub through a colander to re
move seeds and skins and for five or
six pints of the pulp use three pints
of sugar. Cook until quite thick,
as any marmalade. Where choke
cherries abound, they may be used
in various ways, and have a pleasant
flavor.
Creaming Butter and Sugar
When making cake, the butter
should never be melted before adding
tho sugaY. If the required amount
of sugar be set in tho oven until just
warm, and then added to the butter,
it will cream with better results.
Many good cooks wash the hands
thoroughly and work the butter and
sugar with the hands until it is
warm enough to cream.
Pineapple Ways
When pineapple is used, one or a
dozen, having well washed the out
side before peeling, chop fine the
peeling, eyes and core and simmer
slowly in water enough to cover.
When every particle of flavor is ex
tracted, strain the juice and add
sugar to taste, heat boiling hot again
and seal in cans or bottles air-tight,
just as you would any other fruit
juice. One pineapple core and peel
ings should give juice 'enough to fill
apint jar, and the juice, should have
sufficient flavor to serve for a baBis
for a delicious sherbet or if ljked
stronger, may be reduced by boiling
.until,4Btrong a desired. The.?,w,aste
from three good sized pineapples
used in this way will flavor the juico
from a gallon of apples, making a
doliciously flavored apple-jelly.
As a Fruit Syrup Chop fine an
unpeeled pineapple; cook in threo
quarts of water until quite tender,
press through a sieve and add two
cupfuls of sugar; boil this for Ave
minutes, cool, then add ono cupful
of lemon juice and two cupfuls of
raspberry or strawberry juice. Bring
to the boiling point again and bottlo
and seal.
Pineapple Sherbet Ono quart of
grated pineapple, two quarts of wa
ter sweetened to taste; whip tho
whites of eight eggs with four tea
cupfuls of sugar and the juice and
pulp of two lemons. Mix well and
freeze.
For Dessert Choose a choice pine
apple, and peel, digging out the eyes;
cut In slices a quarter of an inch
thick and put in a dish, a layer of
pineapple and a layer of sugar, sweet
ening to taste; let stand on ice for
an hour before serving.
Requested Recipes
Canned Peaches Have ready a
syrup made in proportions one pound
of sugar to half pint of water, boiled
two or three minutes and skimmed.
Peel and cut into halves ripe, firm
peaches, and as you prepare them,
drop into tho warm syrup, bring to
a boil and cook five minutes never
until they are "mushy." Cook only
enough to fill one, or at most two,
cans at a time, and lift with a silver
spoon into the jar until filled, then
pour the boiling syrup over to fill
all air spaces, and seal up at once. If
a lot of peaches are cooked at ono
time, the fruit will turn dark. Use
only good, solid ripe fruit for this,
even if you have fewer jars.
Apricots Stone the fruit and drop
into boiling, syrup. madQ. by melting
one pound of sugar with two table
spoonfuls of boiling water for each
quart of the fruit. Cook five min
utes, stirring lightly to get the syrup
well over all the pieces. Can as
other fruit, boiling hot.
Peach Butter, and Marmalade
The very ripe, soft peaches will bo
used for this. Peel and stone and
gently stew until quite tender in
just enough water to keep from burn
ing. When done, press through a
cblander or coarse seive and measure
the pulp. (Some do not peel or pit
peaches for this purpose, but clean
well, claiming that the skin and pits
give a finer flavor.) To three quarts
of the pulp add two quarts of sugar
and cook, stirring for three hours, or
until like good apple butter. For
marmalade, to two quarts of the
measured pulp add one teaspoonful
of cinnamon, half a teaspoonful of
cloves and half a nutmeg grated.
Cook slowly, stirring all the time.
Dead ripe fruit should never bo
used for canning or jellying, but may
be used for jams, butters and mar
malades. Have the best jars, rub?
bers and tops; buy only good spices
and sugars. If your merchant does
not keep the best, club with your
neighbors and sent to a first class
mail order house. Have the best,
if less of it.
To Color Fruit for Preserving
Apples, pears, limes, plums, apri
cots, etc., for preserving or pickling
may bo greened thus: Put nice,
clean grapevine leaves under, be
tween and over the fruit in a pre
serving kettle; put small bits of alum
the size of a pea say a dozen bits
to a kettloful. Put, enough water to
cover the fri.ut, cover the kettle close
A
A &P AND- WELL FftlED .REMEDY
W vr8I-9'n',BS0mnfca Sraur for chUdrcn
JJi . ffBh,6JuldnlwaysrtooaMcdjfor children whU
tepuunir. It BOftcns tho. gums, allays tho pain,
cures wind colic and la tho boat remedy for diar
rhoea, Twonty-flvo cents a fcottl.