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JULY 30, 1901
The Commoner.
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pork drippings may be used. Mrs.
F. C, of Now York.
Requested Recipes
Mrs. Belle C. For the vinegar
custard, this is recommended: Three
eggs, one cupful of sugar, half a
cupful of good cider vinegar, one
heaping tablespoonful of flour, butter
the size of an egg, and half a cup
ful of hot water.. Beat the yolks of
the eggs with the .sugar, add the
butter and' hot water and the juice
of one lemon with the vinegar; mix
the flour smooth wfth a littlp cold
water and add to the other ingre
dients. Bake with one crust, as oth
er custards. Beat whites of the eggs
with a little sugar, spread on top
and return to the oven to brown very
slightly. This amount will make
two pies, and is recommended.
L. P. This is recommended for
canning grapes: Use only fresh, not
too ripe fruit, and have them per
fectly clean of all trash or stems.
Mil as many jars as you have fruit,
shaking down the grapes as you fill
them so the fruit will pack closely.
Have a flat-bottom wash boiler (a
steam cooker is fine for this), and
lay flat sticks over the t bottom on
which to .se.t the jars; which must
be set closely as possible with a lit
tle haybe.tween to keep them from
tquching; cover the jars loosely with
the tops, learns the rubbers off;
pui .enough water in the boiler to
come well up to the top of the jars,
but not to boil over Into them up
tov the shoulder will be about right.
Lot the water come to a slow boil,
then continue the boiling for half
an hour, keeping the boiler covered
until tho fruit is cooked. Have
SURPRISED HTM
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Doctor's Test of Food
ready a thick syrup, allowing half
a cupful of sugar to each quart of
fruit, using only water enough to
make tho syrup. When the fruit Is
to be sealed, fill one jar from an
other, having each jar full when
ready to seal, allowing jjpace for tho
amount of syrup, which should bo
added last, and boiling hot. With a
damp cloth, wipe off the neck of tho
jars and put on new rubbers, screw
the lids down ticht as thev can bo
turned, and put away in a cool, dry
piace.
Elderberries are picked when fully
ripe, cleared of all but tho berries.
put into the preserving kettlo with
jus,t enough vinegar to prevent burn
ing until the juice starts, bring to
a brisk boil, fill into glass jars and
seal tight. Excellent for winter pies.
Or, to nine pints of berries, take
three pints of sugar, and one pint of
water; boil and can as other soft
fruit, and when wanted to use, add
three tablespoonfuls of vinegar to
each quart of fruit and thicken with
a little corn starch about two table
spoonfuls to each quart.
In canning berries and soft fruits
with but little heating, the air spaces
must be filled with some liquid, and
to do this, the jars will need several
fillings ais the syrup or liquid settles
slowly. They must be sealed while
boiling hot. Each jar should be
tested by turning on tho top after
tightening, to locate any leak; If
there Is a leak, remedy it at once,
either by gently pounding down' tho
rim of the top, or replacing tho top,
If defective, with a perfect one. Use
only good rubbers new ones are
best, and they are cheaper than
spoiled fruit.
'A doctor in Kansas experimented
with his boy in a test of food and
gives tho particulars. He says:
"I naturally watch the effect of
different foods on patients. My own
little son, a lad of four, had been
ill with pneumonia and during his
convalescence did not seem to care
for any kind of food.
."I knew something of Grape-Nuts
and its rather fascinating flavor and
particularly of its nourishing and
nerve-building powers, so I started
the boy on Grape-Nuts and found
from the first dish that he liked it.
"His mother gave it to him stead
ily and he began to improve at once.
In less than a month he had gained
about eight pounds and soon became
so well and strong wo had no
further anxiety- about him.
"An old patient of mine, 73 years
old, came down with serious stom
ach trouble and before I was called
had got so weak he could eat almost
nothing, and was In a serious con
dition. He had tried almost every
kind of food for- the sick without
avail.
"I Immediately put him on Grape
Nuts with good, rich milk and just
a little pinch of sugar. He ex
claimed whea I came next day, 'Why
doctor, I never ate anything so good
or that made me feel so much
stronger.'
"I am pleased to say that he got
well on Grape-Nuts, but he had to
stick to it for two or three weeks,
then he began to branch out a lit
tle with rice or an egg or two. He
got entirely well in spite of his al
most hopeless condition. He gained
22 pounds in two months which at
his age is remarkable.
"I could quote a list of cases
where Grane-Nuta has worked
wonders."
"There's a Reason." Read "The
Road to Wellville," in pkga.
Ever road the above letter? A new
one appears from time to time. They
With tho Watermelons
Watermelon Pickles Take tho
rind of a good-sized melon which
has a thick, brittle rind, cut in
strips about an inch wide, peel, and
put into salt water and cook until
tender. Pour off the water, put the
rind on a slanting hardwood board
to drain over night. Boil together
one quaTt of vinegar, one pint of wa
ter, one pint of sugar, a teaspoonful
each of whole cloves, allspice, and
cinnamon. When this comes to a
good boil add the rind and let cook
slowly for a few hours. This should
make two quarts.
Watermelon Rind Preserves The
rind from a melon that has a thick
shell should be used. Cut into strips
little more than a half inch wide, re
move all the soft, colored part and
the thin green cover; cut Into pieces
to suit one to three inches long.
Throw this prepared rind Into cold
water in which a lump of alum about
as large as a" small hickory-nut- to
a gallon of water has been dissolved.
The water must cover the rind com
pletedly, and it must be kept under
by a plate. Let stand over night,
then pour into a colander and drain.
The alum is to toughen the pieces.
Make a syrup of this proportion to
seven pounds of the fruit, six pounds
of sugar, three pints of water, two
sliced lemons, and half an ounce of
bruised white ginger root. Bring
this to a boil, skimming, and then
add tho melon rind, cooking until
the rind is clear. Skim out the pre
serves, and put into big mouthed
bottles or fruit jars pint jars are
best. Cook the syrup a little longer,
until as thick as you want it (It will
"candy," if too thick), and pour over
the fruit in tho jars, and seal while
boiling hot. If sealed, the syrup
need not be so very thick.
Query Box
Amy M. Setting type Is a good
trade for a girl to learn, provided
she likes the work. A small country
office such as your village affords,
The
(2) In wme officos tho work Is paid
for by tho day'g work; In others, by
tho "thousand ems," or pleco work.
A very ordinary worker should soon
set six thousand cms per day. Ten
thousand oms per day is creditablo
work, and the average typesetter will
fall short of that amount through
"correcting" his proofs, if not from
other causes.
Tourist It Is said that, to be safe,
ono should never eat a berry that is
smooth all over. Tho roughness at
tho bloom end is said to indicate its
non-poisonous qualitios. Apples, rose
hips, goosoberries. hucklohorrlna. nil
have rough bloom ends, whilo deadly
uiguisuaao ana poison ivy berriers
are smooth as an ivory ball.
E. G. Many things are better left
for pickling until September, as the
weather is then cooler, and the sec
ond crop of vegetables will be com
ing on. Such work, however, may
bo done according to your time, and
tho supply of vegetables and fruits.
(2) Thore aro somo varieties of
poaches that do not ripen until No
vember, but tho flavor is not'flno In
most of them, if not all.
Housewife If you allow dirt to
accumulate on your oil stove it will
surely "smell bad." Turn tho wick
down low and leave it turned down
when not using; if tho wick is left
turned high,, It will draw tho oil up
and dirty tho outside, becoming
"gummy."
Mrs. L. II. To provent insects
getting into foods set away in tho
cellar, make a frame tho desired
size and cover with screen wire, get
ting with as small mesh as possible.
Havo legs to tho frame, and stand
these In cans or cups of water any
can will do, so It holds water. Tho
bottom of tho stand should bo of
boards, and tho top, also, with hinges
on the back side that it may bo
opened.
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The Commoner
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vjLMf -i rr?
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