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The Commoner.
JUNE 18, 190
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to exclude all outer air, get oyer a
gentle fire and lot simmer. When
the fruit is tender, drain off all the
water; if not a fine green color, let
them become cold, then put vino
leaves and a very little cooking Boda
with them and set over a slow fire
until they begin to simmer; a bit of
soda the size of a' small nutmeg will
have the desired effect. Then spread
the fruit out to cool, after which pro
ceed as u&ual.
To color fruit yellow: Boil the
fruit with fresh lemon skins in wa
ter to cover them, until the fruit is
tender; then take it out with a per
forated ladle, or drain through a col
ander, spread it on dishes to cool,
then proceed as usual. Home Queen
Cook Book.
Making Jam of Berries
In making jams, the fruit should
bo boiled with constant stirring until
a little dropped on a plate will stif
fen, and show a glossy surface. This
surface will effectually seal the con
tents of the tumbler or jar, and when
quite cold :. quarter of an inch of
parafflne wax may bo melted and
poured on it. It is better to put
up jams in small receptacles, as that
which is not used at once should not
be disturbed. A good way to make
jam without the fruit hardening is to
clean the fruit thoroughly and, if
needs be, wash by putting the fruit
in a colander or sieve and pouring
water over it, then let drain. Meas
ure the berries, and to two quarts of
berries put one quart of good sugar
(the best is none'too good) and put
all in the preserving kettle. Crush
the berries as much as possible with
a pestle or potato masher, and let
stand a cduple of hours, covered.
! . PRESSED HARD
?,:jtfotf&8Vci$U on Old Ago
. "When prominent men realize the
injurious effects of coffee and the
change in health that Postum can
bring, they are glad to lend their
testimony for the benefit of others.
A superintendent of public schools
in one of the southern states says:
' "My mother, since her early child
hood', was an inveterate coffee drink-
Then put over the fire, adding no
water, as the fruit Juice will be suffi
cient; bring to a boil slowly, and
then lot boil modoratoly fast, stir
ring constantly from the bottom, as
It thickens, to keep from scorching.
Test by dropping a little on a plate,
and if it stiffens and the surface
shows a gloss, it is done. Dip out
with a wooden, or silver or porce
lain spoon, as a metal spoon spoils
tho color. Put into small tumblers
or dishes while boiling hot, and
when tho jam is cold it will have a
thin film over tho top that should
not be broken. Pour over this a
quarter of an inch of melted paraf
fino wax, as you do for jelly, and
paste a slip of paper over the top to
keep out dust; set in a cool, dry
place. It is better for jellies, jams
and preserves to be put up in small
jars or glasses, and thus only enough
for use at one time will be disturbed.
Rapid boiling hardens fruit, and too
little sugar calls for long boiling,
which discolors tho fruit and affects
the flavor. Too much sugar causes
the preserve to "candy," or to be
filled with crystals.
through ono or moro nutmegs,
lengthwlso, stringing on a string, and
tying around tho sore throat. You
might try it.
Crystolizing Fruit
Boil one cupful of granulated
sugar and one cupful of water to
gether for half an hour; dip the
point of a skewer into the syrup,
then into cold water; if tho thread
formed breaks off brittle tho syrup
is ready. Tho syrup must boll
slowly and never bo stirred. When
done set the sauce-pan into boiling
water to keep it from candying. Have
the friut prepared, and take each
piece on the point of a long needle
a new hat pin will do, or a long darn
ing needle dip it into tho syrup,
then lay on a buttered dish. Oranges
cut Into eighths, white grapes, cher
ries, pineapple peeled, sliced and cut
into sections, and many other fruit
are fine done this way. When fin
ished, pack In parafllno paper, and
sprinkle with powdered sugar.
Cooking Vegetables
Cauliflower should bo tied in a
piece of netting to provont boiling to
pieces. Summer squashes should bo
steamed, not boiled. Now potatoes
are good baked, or boiled until done,
then dressed with a whito sauce; cr
they may havo green peas added, and
both served together with tho sauco.
A very little sugar added to tomatoes,
squash, peas, corn, beets and turnips
add to tho flavor. Turnips, carrots,
cabbage, onions should bo boiled In
a great deal of water, then drained
as soon s done, and seasoning add
ed. Over-cooking destroys tho flavor
and too littlo water allows them to
turn a dark color. String beans
usually require boiling for forty-flvo
minutes; tho addition of a small bit
of salt pork will gonorally minimize
any rank flavor; when done, drain
thoroughly and season with salt,
peppor and butter. Onions should
always bo boiled In hard, salted wa
ter, as boiling in soft water causes
them to loso much of their flavor.
Peas should bo cookod In a small
quantity of boiling wator until soft,
not adding tho salt until thoy are
nearly dono. Thoro should bo vory
liltlo, if any water to drain from
them whon ready to servo. Season
with a littlo salt, and plenty of but
ter, lotting tho butter form a gravy
with tho littlo moisturo in tho pan.
To boil a cracked egg, gently mois
ten tho cracked part of tho egg with
salt, let stand a fow minutes in ordor
to ponetrato it, and this will keep
tho contents of tho shell from oozing
out, and it may bo boiled without
bursting.
Latest Fashions for Readers of
The Commoner
288$
IJSS
:
Query Box
S. B. The life of a perforated
paper pattern is lengthened by wet
ting it on both, sites ' with a rag
dipped in coal oil.
Raymond C. Your, book dealer
2888 Ladles' Shirt-Waist, with
Dutch Neck. An excellent model for
any of tho sheer whito materials.
Seven sizes 32 to 44.
2897.
will show you several books on etl-
er, had been troubled with her heart quette, or at least tell you where
for a number of years and com- you can get one, and give you the
plained of that 'weak all over' feel
ing and sick stomach.
"Some time ago I was making an
official visit to a distant part of the
country and took dinner with one of
the merchants of the place. I no
ticed a somewhat peculiar flavor of
the coffee, and asked him concern
ing it. He. replied that it was
Postum.
"I was so pleased with it, that
after the meal was over, I bought a
package to carry home with me, and
had wife prepare some fof the next
meal. The whole family were so well
pleased with it, that wo discontinued
coffee and used Postum entirely.
"I had really been at times very
anxious concerning my mother's
condition, but we noticed that after
using Postum for a short time, she
felt so much better than she did
prior to its use, and had little
trouble with her heart and no sick
stomach; that the headaches were
not so frequent, and her general con
dition much improved. This con
tinued until she was as well and
hea-rtv as the rest of us.
"I know Postum has benefited
myself and the other members of
the family, but not in so marked
a degree as in the case of my moth
er, as she was a victim of long stand
ing." Read "The Road to Well
ville," in ,pkgs. "There's a Reason."
Ifrcr read i$d above letter?0 A- new
one appeiupstfrom time to time. I They
wegenjiijrfe, the, ana. fall of human
price. The cost will probably be
$1.25 or more, for the best.
Annie When jelly refuses to
"set," put the glasses out in the hot
sunshine to evaporate the surplus
water. To re-boil will injure color
and flavor..
L. L. Write to the general land
office at Washington, D. C, for in
formation as to unoccupied public
lands subject to entry and settle
ment. L. F. A good gargle for sore
throat is equal parts of peroxide of
hydrogen and water. A good mouth
wash is one part peroxide of hydro
gen to two parts of water.
Mrs. A. A. Brown sugar may bo
used in making jellies and jams, but
it darkens and dulls the color and
injures tho flavor, and because of the
impurities, in the sugar, fermentation
is more likely to occur.
"Mother" For the teething baby,
wring a soft cloth' out of quite cool
water and put around the little hot
head over the nape of the neck, the
ears, and the forehead. It will soothe
oTiri mi lot., and is harmless. If neces-
www v. -!
sary change.
"Worried" It is claimed that if
a common garden toad is put in a
niinr irMnhen. nantry, or other
place infested with roaches, and given
access to-a dish of water, it will rid
the placd.of the insects. It will cost
nothing; to try. .
G. T-hrrlTor sore throat, an ex
change recommends a "nutmeg, neck
m
2897 Misses' and Girls' Night-
Gown, with High or Low Neck and
Long or Short Sleeves. An excellent
model for nainsook, Persian or Vic
toria lawn, cambric, jaconet or
batiste. Five sizes 9 to 17 years.
-
2914 Ladies' Nino-Gorod Skirt.
For ovory-day vrear thi la nil ex
cellent model developed in thin
sorgo, mohair, Panama cloth or lin
en. Eight sizes 22 to 36.
2800
2898 Ladies' Sack Apron, with
High or Low Neck. Any of tho
plain or checked ginghams, plain or
figured percale or linen make up
well in this stylo. Four sizes 32,
36, 40 and 44.
2896 Ladles' Shirt Waist. A
good model for any of tho season's
shirtings. Seven sizes 32 to 44.
2895 Girls' Dfess, Closing at
Left Side of Front. Shell pink linen
was used for this dainty little model
though it Is adaptable to any of tho
washable materials. Four sizes 6
to 12 years.
2805
2808
2900 Ladies' Semi - Princess
Dress, Closing in Front, with an
Attached Seven-Gored Skirt, and a
Removable Chemisette. An excel
ent model for linen, lawn, duck or
taffetas. Seven sizes 32 to 44.
J 20 00
k
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 tho homo dressmaker. Full direc
tions how to cut and how to make tho garments with each pattern. The
nrico of these patterns 10 cents each, postage prepaid. Our large cata
logue containing the illustrations and descriptions of 1,000 seasonable
styles for ladles, 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 Dcpt., Lincoln, web.
Interest. ,. f, twMt : .oiarttH X v '.
lace," .M$o:e vpy ,doj:ijji wv.m?
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