-t riT-
wTT"
""'t'J,
The Commoner.
OCTOBER 1, 1909
9
ffWT" yt1 ""''unwwr
spread & layer of the wet meal on
the shuck, then a layer of the pre
pared meat a tablespoonful .of each
will be about right. Roll the shuck,
making three turns, fold in the ends
and tie carefully, and steam for two
hours.
Tomato Catsup with Peach Leaves
One-half bushel of ripe tomatoes,
sliced without peeling, one quart of
good vinegar, one pound of salt, one
fourth pound each of black pepper
and allspice, whole, one ounce each
of cayenne and whole cloves, three
boxes (twelve-cent size) of ground
mustard, a handful of fresh, clean
peach leaves, a root of garlic, six
large onions and two pounds of
brown sugar. Boil all together for
three hours, stirring to keep from
burning; let cool and rub through
a sieve. Some prefer to add the
sugar after straining, then cook a
little longer, until of the right con
sistency. Some prefer to boil the
catsup down quite thick and then add
the vinegar, as boiling injures the
vinegar. Put into small bottles, boil
ing hot and cork tightly and seal. If
boiled down thick enough, it will
keep two years. Mrs. T. M.
Tomato Catsup with Peach Leaves
. (For Subscriber) One bushel
of firm, ripe tomatoes, cut up with
out peeling, put into a preserving
kettle with about one quart of wa
ter; throw into the kettle a large
handful of fresh, clean peach leaves,
with ten to twelve large onions
chopped fine. Boil these together
until the tomatoes are well done a
couple of hours, then strain through
a coarse-meshed sieve. Pour the
pulp back in the kettle (which
should have been washed), and add
half a gallon of good, strong cider
vinegar. Have ready two ounces
, each of ground allspice, ground black
pepper and ground mustard, half an
ounce of ground cloves, two nutmegs
fgrated, two pounds of light brown
sugar and half a pint of salt (if
more salt is liked, suit the taste,
mix these ingredients well before
putting into the boiler with the to
mato pulp, then boil two hours, or
until the proper consistency, stir
ring constantly to keep from burn
ing. If liked hot, add a little cay
enne. When cool, fill into small
bottles and cork tightly, keep in a
cool place.
and when blended, pour over the
meat and let cool.
Pressed Chicken Cut up two good
sized chickens, season with salt, pop
per and butter the slzo of aii egg;
stew slowly until the meat will drop
from the bones; chop the meal fino,
mix with it the gravy left In the
kettle (less than half a pint), and
pack into a dish or mold, with a
weight over It. Slice when cold.
Jellied Chicken Boil a fowl (ono
is sufficient if it is an old ono, but
two, if young and small) until tho
meat will slip easily from tho bones;
let tho water bo boiled down to less
than ono pint when tho meat Is done;
pick the meat from tho bones in
good sized pieces, taking out all fat
and gristle, and place in a wet mold;
skim the fat from the liquor; add a
little butter, popper and salt to
taste, and one-half ounce of gela
tine previously softened. When this
is blended, pour it hot over, tho
chicken meat, weight it down, and
let get cold. Tho gravy must bo
seasoned pretty high, as tho chicken
absorbs it.
tho arm's cyo; wool or wlroy goods
may bo gathorcd twice, tho second
row of gathers being about ono
oighth of an Inch below tho first.
This rule applies to nil gathering,
on lined or unllned sleeves. In Hew
ing tho sleeve into the garment, place
tho seam at tho proper notch in tho
waist tho notch at tho top of the
sleovo exactly at tho top of tho
shoulder. J)raw tho gathering
threads to tho proper length; wind
around a pin, arrango tho gathers,
stroko and baste, holding tho sleovo
toward you. Sleeves should always
bo put Into tho garment after all
other work is done on both Bleovo
and garment. Tho lining and tho
outsido of tho sleovo are gathered
and joined to tho outside of tho gar
ment, and tho lining of tho waist
hemmed over tho arm's oyo seam. If
tho garment Is unlinod, or If the lin
ing is sewed with tho outsido In tho
shoulder and under-arm scam, tho
arm's eye scam may bo trlmmedand
bound with a bias strip, or overcast
very neatly and closely. A Iooho
button-hole stitch may be used in
stead of tho overcast.
1118 WISH PLAN
Removing Peach Stain (Answer
ing Mrs. F. D.) Place a teaspoonful
of sulphur on a plate, add a' few
drops of pure alcohol and Ignite.
Over this place a tin funnel; wet
the stain and hold it over tho small
opening in the funnel; allow tho
sulphur fumes to come in contact
with every particle of tho stain. Tho
action is a quick chemical bleaching,
which is effective for any stain on
white goods. Be sure to rinse tho
material immediately and thoroughly
with equal parts of ammonia and wa
ter, then launder as usual.
"I never havo no luck."
"Neither do I," responded tho
othor citizen. "Thoreforo I keep
out of enterprises requiring largo
gobs .of luck to bo a success."
Loulsvlllo Courier-Journal.
TIIK OTHEH SIDE
"It's no dlsgraco to fall If you
havo dono your best." said the phil
osopher. ' "That may bo so," replied
tho man who had failed. "But it's
protty tough to havo to admit that
tho best you could do was fail."
Detroit Freo Press.
Requested Lunch Recipes
"Mother of Two" For tho lunch
.pail: Four to six pounds of the
cheaper parts of beef; wash and cut
into small pieces and cover with
boiling water; bring to a boil, then
simmer Slowly, skimming carefully,
until the meat falls to pieces and
the water is reduced to a most half a
pint. Take out the meat and season
highly with salt, pepper, sage and
thyme, and ivork the meat well with
a fork or clean hands until tne
fibres are well broken, then pour
over it the seasoned broth and pack
into a square pan or dish. Put a
weight on it, and when cold, slice.
Mrs. H. W. P. Pressed Beef
Cook a piece of beef by simmering
slowly until very tender, using as
little water as will serve to keep it
from scorching, and the water should
cook away to tho smallest amount
to be done without burning the meat.
Run the meat through a chopper,
after removing any bones or gristle;
season with pepper, salt a little sage
and summer savory; mix well, and
pack into a deep dish or crock, and
pour over it the gravy that remains
in the kettle; set away to chill, when
the liqnor should be hardened into
jelly. Cut in very thin slices.
Pressed Veal Boll two or three
pounds of veal until quite tender and
the water stewed down to tho small
est amount. Cut or pick into pieces
For tho Home Seamstress
The fashion magazines tell us that
the "bishop sleeve is especially
liked," and wo do not think it has
ever gone quite out of fashion.
In fitting a garment, ono should
avoid making changes that alter the
shape of tho neck and arm's-eyo
curves. Do not take up the shoulder
seams to make the front shorter, but
lay a fold straight across the front
Of the pattern before cutting be
tween the top of tho darts and the
lower part of tho arm's eye curve. I
If the front of the body is shorter
than the back, a lining of some kind
should be cut and fitted before cut
ting into the goods, and all altera
tions should be made on this. If
the waist is too large, take up a lit
tle in the center of the back (in the
lining pattern), a very little In the
front, and the rest can go into tho
under-arm seam. Cut the outside
goods by the fitted lining. Baste
the outside to the lining (if the
waist is to be lined) smoothly and
tightly, and leave the bastings In
until the garment is ready for the
final pressing. Always basto with
the outside toward you, and bo suro
and leave the knots of basting
threads on the outsido.
For the bishop sleeve, the lining
(if a lining is used) should be made
the proper length, and the outside
cut by it. After it Is cut, baste the
hems of the opening at the wrist
exactly on the line with tho seam.
Gather the lower edge, baste the
cuffs on, and do tho machine stitch
ing; unbaste the hems, stitch the
seam on the traced line, leaving tho
opening about one and one-half
inches long, and fasten tho machine
stitching securely. Turn the hem
again and sew by hand. Gather the
sleeve at the shoulder between the
notches, holding the inside of the
sleeve toward you, and leave the
Catherine threads a few Inches too
long; do not faBten, but draw up
and wind around a pin m oraer mat
afid pack In ka deep mold or dish.
3piuum v .u. ------ -- -.-.,. n or let
Put half an ounce of softened geia- "UCB ""', "" , " Z'a
Latest Fashions for Readers of
The Commoner
2750!
2769 Ladies' Tucked Shirt-waist, f
Closing at front. Sheer whlto batisto
was used for this protty waist. Seven
sizes 32 to 44.
2990 Ladies' Waist or Lining, In
any ono of three lengths, with front
or back closing, and high neck or
low or Dutch round or square neck.
Adaptable to any desired material.
Eight sizes 32 to 46.
jtfjon
2989 Girls' Dress, with high or
low neck and long or elbow sleeve.
Heavy linen, duck, serge or mohair
are all adaptable to this neat little
every-day frock. Flvo sizes C to 14
years.
2000
2080
2995 Girls' Dress, with long or
thrce-quaTter sleeves and- with or
without bretelles. A charming little
model for party wear developed in
any sheer material. Four sizes G
to 12 years.
ill I
Slllv WW
w" -u
2008
2998 Ladies' Skirt, with seven
gored yoke upper part and plaited
flounce lower part. An excellent
model for linen, pongee, voile or
serge. Six sizes 22 to 32.
3008 Ladles' Princess Jumper
Dress, with guimpc. Heavy linen
pongee, taffetas or sergo is adapt
able to this model. Six sizes 32
to 42.
ft
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. The de
signs aro practical and adapted to the homo dressmaker. Full direc
tions how to cut and how to make the garments with each pattern. The
price 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 six desired.
AddrnsaTEOB COMMONER,"-Patter Dept., LlncolnNeb. -lafr-ar
'.! ' iU$i. ' i '" 'ft .,",
11
A
tv t'
i
ttolini "Wto 3SMS.IS u the cleeve is eed Into
V '
.atnmMfrU
.M.. ...ttflw. MrtMA
