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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Aug. 27, 1909)
p wTpfW&'1W13kFv W T ' 'W WT'tp raj AUGUST. 27 , 1909 The Commoner. 9 to put up the pickles, go over the? cucumbers and rejec.t all that are soft, then leave the firm ones In fresh water for two. days more, changing the water at the end of the first day. Cut the cauliflower into small clusters and boil in a strong brine for three minutes, take out, sprinkle with salt and when dry, brush off the. salt and lay in cold vinegar for ...two days. . Young string beans, radish pods, and any other vegetable suitable, should be pre pared carefully, then all the vege tables should be "greened" by lay ing together in a broad bottomed kettle, previously lined with vine leaves, fresh and juicy, sprinkling the pickles with a very little alum, covered with cold water, then a thick layer of vine leaves, and covered closely for six hours, bringing the water not quite to the boiling point, by steaming steadily. After this, throw the vegetables into cold water . and leave for half an hour. The vin egar for the pickles is prepared thus: One cupful of brown sugar, three dozen each of whole cloves, and black peppers, a dozen blades of mace, and eighteen .whole allspice to each gallon of vinegar; cook all to gether for five minutes, keeping at a. steady boil for that time, then, having arranged your prepared veg etables in a stone crock, pour over them the boiling vinegar, cover, and set aside. The second day drain off the vinegar, ,heat to the boiling point again, and pour over the pickles; do this on alternate .days three times; close tightly the crock or jars, and let stand for three months before : opening. ca'se, the yeast is all right, and you I may go aueau anu make your sponge sure of getting good bread. If the yeast sinks to the bottom, throw it out. In draining out fruit juices, place a large square of cloth over the mouth of the jar or crock and fasten Jt on the edges with clothes-pins. This will hold it securely, and every drop of juice may be drained out. As water is an almost universal solvent, there' is great danger that in- our drinking twater we may also be taking in disease in the form of germs. Filteration throygh charcoal or sand, or through porcelain or porous stone will clear it of particles of solid matter, but not of dissolved substances. The Burest way is to boil the water, but this gives it a flat taste, due to loss of the gases in the air. The air can be restored by pour ing the water back and forth briskly several times, from one vessel to another. things and elbow room when you work. Egg dishes should not bo put into hot water, aH tlio hot water bakes the egg to tho dish ; soak them in cold water. A wire dish cloth' should bo kept for washing Iron pots, but not enameled ware. . A ".Right Hand" in HouHcwork Sal Boda, or washing soda, as it is called, is one of the most valuable helps the housewife can have. It is cheap, costing but a cent or two a pound, and in bulk, less than that. For laundering, or cleaning about the kitchen, a solution of it should be kept at all times. Into a large bottle or jar put one pound of the soda and add to it one quart of wa ter. Cork, and label the bottle. One table-spoonful of this In tho boiler of "hard" wntor nota Him inmrl,. In softening the water for laundry pur- , , Odds and Ends. .: If at all in, doubtof thp '.'life" of your yeast, take two-thirds o:a cup-: ful of water and dissolve in it a dessert-spoonful of sugar. Drop in to this your yeast; in a short time, if good, it will rise to the top in a masB of working bubbles. In this THREE REASONS Each With Two Legs and Ten Fingers A Boston woman who is a fond mother writes an amusing article about her experience feeding her boys. Among other things she says: "Three chubby, rosy-cheeked boys, Bob. Jack and Dick, aeed 6. 4 and 2 years respectively, are three of our reasons for using and recommending tho food, Grape-Nuts, for these youngsters have been fed on Grape Nuts since infancy, and often be tween meals when other children would have been given candy. "I gave a package of Grape-Nuts to a neighbor whose 3 year old child was a weazened little thing, ill half the time. The little tot ate the Grape-Nuts and cream greedily and the mother continued the good-work and it was not long before a truly wonderful change manifested itself in the child's face and body. The results were remarkable, even for Grape-Nuts. "Both husband and I use Grape Nuts every day and keep strong and well and have three of the finest, healthiest boys you can find in a day's march." Many mothers instead of destroy ing the children's stomaens witn candy and cake give the youngsters a handful of Grape-Nutr when they are begging for r imething in the way of sweets. The result is soon shown in greatly increased health, strength and mental activity. "There's a Reason." Look in pkgs. for the famous little book, "The Road to Wellville." Ever read the above letter? A new one appears from time to time. They are genuine, true, and full of human interest Sonic Valuable Recipes Green Corn Omelet Cut and scrape the corn from four large ears of green sweet corn, mix with four well-beaten eggs, two tablespoonfuls of cream and salt and pepper. Put a tablespoon ful of butter into a fry ing pan and heat, then pour in the mixture; shake and tip the pan till it is evenly cooked, then roll and serve at once on a hot platter. Corn Oysters One pint of grated green corn, or one pint of canned corn one egg well-beaten, half a pint of canned com, one egg well beatqn, half a cupful of flour and pinch of salt. Beat these wolj to gether and drop, a tablospoonful at a time, into smoking-hot fat, and cook, until well done, but do, not scorch. To have the batter Blip easily from tho spoon, dip the spoon into a cupful of water whenever it is empty, before using. Potato Chips Use a flat-bottomed steel kettle, or deep skillet; a plain vegetable slicer (the kind inset in a board), a wire basket that fits half-way into a long-handled stew pan, and a perforated ladle. Pare and slice the potatoes, using those of uniform size, and drop into com Water long enough to stiffen, then dry the slices between soft cloths or towels, taking from the cold water nnlv as manv as will about cover the top of the hot lard in the skillet or kettle, at one time, and keep the lard at the boiling point; stir the chips about with the ladle to keep them from sticking to the vessel and to each other, and as soon as they become a light brown and crisp, lift them out with the ladle into the wire basket, draining them, as others are put in the fat to cook, and when drained dust with fine salt to tasto, cimiHner thp.m about and turn them out on a towel or brown wrapping paper to free them from all grease. Another way to fry potatoes is to cut the peeled potatoes into quarters, lengthwise, and lay in water as above, drop into smoking-hot fat and cook until a nice brown, then dish out as above. Servo hot. poses. A like amount put into tho dishwater will rumovo the disagree' able effects of the limo and the Boll will easily slip from tho dfnhoH potH, pans nnd kettles. For tho sink or drain, nothing Is better than this so lution. For this latter use, ono pound of Koda to three gallons of hot wator may ho used. For taking the "scorch" from vessels having any thing burnt in them, put a table spoonful of the soda Into a quart of water, let boil in the vessel a few minutes, then-draw from the heat and let stand for an hour or more, when the vohboI can be perfectly cleaned without scraping. For scour ing, taking out stains, and other cleaning work, there are few things that do the work better than tho "caustic soda" called washing-fluid, made by tho dissolving of one-half pound of lime to one pound of soda, boiling with five gallons of water. 8 Latest Fashions for Readers The Commoner of Little Helps As soon as anything boils over on the stove, wipe it off quickly. It will come off more easily than if left to burn on the stove. Some women, when cooking, bring out the flour can, the butter crock, the salt and pepper, the egg beater and dish all at once, and the consequence is that the table is crowded from the first; the utensils are stacked up without washing as mey aro ueu, and the whole place seems out of order. To accomplish, you must put each thing away as soon aa done with it, wash up the vessels as you empty them, and thus have clean rs iES 2070 2970 Ladies' Waist, with body r lining and long or threo-quartor I sleeves. Suitable to form a part of a costume or for the separate aist. Six sizes 32 to 42. 2754 Misses' Four Gored Skirt, closing at left tide. A good design for serge, mohair, and tho heavy washable material. Three sizes 13 to 17 yeaTs. HKH UE41 2837 3754 29G7 Misses' and Children's Guimpc, with simulated yoke, high neck or Dutch square or round neck and lone: or short sleeves. This 1b an excellent model for any desired I mntnrljil. 121 eh t ftlznfl 2 to 1G years. I wmmn r & .VJ Jt mjuuJL 2967 2075 Girls' "Middy" Suit, con sisting of a blouso slipped on over the head, having a removable shield, and sleeves plaited at bottom or fin ished with wristbands; and a sepa rate plaited skirt. A smart develop ment may be had in pique, linen or duck trimmed with colored braid. Five sizes 0 to 14 years. 2837 Ladies' Shirt-Waist, with pompadour yoke. A dressy model suitable for tho soft silks. Seven sizes 32 to 44. 2975 2953 Boys' Russian Suit, consist ing of blouse and knickerbockers. A simple little suit, blouse dress, clos ing down te front and worn over little knickerbockers. Serge, broad cloth, linen and galetea' are all suit able for the making. Four sizes 2 to 5 years. 29GC Ladies' Semi-Princess Dress closing at left side of front, having an attached nine-gored skirt, a re movable chemisette, and long or I three-quarter sleeves. A pretty style for afternoon wear, attractively ue veloped in t'ark blue cashmere, trimmed with braid and buttons. Seven sizes 32 to 44. 2953 ?W zoqgI 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 tho garments with each pattern. Tho Drice of these patterns 10 cents each, postage prepaid. Our large cata logue containing tho 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 tho making of your wardrobe mailed to any address on receipt of 10 cents. In ordering patterns give ub your name, address, pattern number and size desired. Address THE COMMONER, Pattern Dcpt., Lincoln, Neb. s aBI -tfWX.fcjSfaUiJtirjiiii inr ftfrfintjjCiMJfajy tlkti & j. -.?
