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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
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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.
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