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OCTOBER 2, 19 OS
The Commoner.
wSHWNPpIN
9
crowd all you can under the nail as
jfar down as possible. Bathe the
Jfeet often while using any of theso
Y remedies to soften the nail. Bo sure
o the broad-toed shoo.
For the Hair
A& a proventlVo treatment for dry
or faded hair, the scalp inaBsago is
to bo recommended. It takes time,
but it pays in th added luster of the
hair. To massage tho scalp, rest
the tips of tho lingers on the scalp,
tho thumb being firmly placed; tro
balls of the fingers are then pressed
ih and Tie scalp moved, the finger
tips- remaining where they were
placed on the scalp. Unless they arc
held rigid, they will move tho hair,
giving no massage. The scalp should
have this treatment all over the head,
giving three or four minutes to each
place, and paying particular atten
tion to the scalp on the temples, as
that is where the hair thins and grays
first. This movement of the scalp
will restore circulation, and givo bet
ter health to tho hair follicles. Oils
will not make the hair greasy if
properly applied; that is, if the hair
is parted and the tonic rubbed in on
the bare line with tho finger tips or
a bit of sponge. This should be done
before the massage, and oils or
liquids can be applied with a little
sewing machine oil can, so that tho
scalp, and not the hair receives the
tonic. One of the best scalp tonics
is1 crude petroleum; vaseline is good;
beef marrow is one of the best simple
scalp foods, and can be made pure
at home. Melt and strain a gill of
beef marrow and add a teaspoonfui
of sweet oil; twenty-five drops of
tincture of benzoine will help to keep
it sweet, but it should bo made in
small quantities.
-" ' . .: ,t .
f Cookery and the Cook Book
A good, reliable cookery book is
a good thing to have, and one that
no young housewife should try to
do without; but one month of wrest
ling with the range or cook stove,
learning- to manage its dampers and
1 drafts, ovens, and other belongings is
worth' more than a year of trying
the hows of the cookery expert. The
mere measuring and mixing together
of ingredients is the easiest part of
tho cooking recipe. You must know
how to have tho oven "just right,"
hot enough, but not too hot, how to
keep the dampers just right, how
and when to add fuel, tho proper
amount for the fire needed, and when
you know your cooking arrangement
thoroughly, you will have little diffi
culty in getting appetizing dishes
properly on the table. A good home
kitchen, with the things the real
housewife must get along with, will
beat the cooking school, though the
technical knowledge acquired at
these schools will well repay the
cost. Let the little "girl-children"
begin early, and forbid them not, and
if trained up in (he way they should
go, they will never regret it. Tho
recipes published in many magazines
would appear to be written "from
an Inward and spiritual belief," rath
er than from outward experience.
When you test a recipe, if it is good,
put it at once in your scrap-book, or
copy in your "Notes."
tablespoonful each of mace, clnna-,
mun aim graieu nutmeg, with a cup
ful and a half of sugar. Beat tho
egga light, add sugar and spices, and
beat Into the pumpkin, slowly adding
tho milk, until tho wholo is creamy,
Bake in deep, open shells of good
pastry.
No. 2. To one quart of pumpkin,
prepared as in No. 1, add eight oggs,
whites and yolks beaten separately,
two scant quarts of rich sweet milk,
one teaspoonfui each of maco, cin
namon and nutmeg, and one cupful
and a half of sugar. Beat all to
gether as in No. 1, have pans lined
with nice paste and pour tho mixture
In and bake. If whipped cream is
spread half an inch thick over tho
top of each pie, after they aro cool,
they will be nicer.
A plainer pio is made by using,
for two pies, one pint of stowed
pumpkin, one cupful of sugar, two
eggs, one pint of nice milk, a nlnch
of salt, and a teaspoonfui of ginger.
um style One quart of stewed
pumpkin, teaspoonfui of ginger, tea
spoonful of cinnamon, same of salt
and two teaspoonfuls of flour. Mix
well with tho pumpkin, add one large
cup of good molasses, cup of sugar,
two pints of milk, and beat well.
Bake slowly in deep Una with a
single crust.
a
quart of boiling watof; Tho solu
tion should bo warm when tho goods
aro put in. Wash as usual after
wringing out.
Mud stains must be removed from
black goods before putting tho goods
in sudo. To do this, bpongo with a
little diluted ammonia, or rub with
a little potato water.
Wool knitted or chochetcd articles
should bo washed with castilo soap
and lukewarm soft water with a llt-
i'.o Dorax in tho water. Do not rub,
but squeeze and souso' up and down
until clean, after having let it soak
a short time in tho suds. Squoczo
out of tho suds a d rinse In water
of tho samo temperature when clean,
squeezo dry and 'ay on a cloth
stretched on a tablo or board. Do
not hang tho article up, or it will
bo stringy.
Wash articles made of tatting In
tho usual way, and when almost dry,
pin to a smooth, flat surfaco with a
pin In each plcot, and lot get per
fectly dry. .
Frcquont washing rots, out tho
finger ends of gloves, nnd' to, avoid
this result, when tho glove Is clean,
pin It to a cloth, fastening thtf end
of each Pngcr with a pin, then hang
the cloth up bo tho flngoni vIJl bo
at tho top. This allows tho ends to
get perfectly dry. '
I-or faded ribbons, add, a.lltllo
pearlash io the soap lather, and tho
ribbon will usually regain Its color.
Silk If not too much faded, may bo
treated with tho same bath.
8LANDEU
Wo say this Is as wise an anything
over said by Carlylo, or Emerson, or
Tolstoy, or Marcus Aurollus, and It
wns written by a modest country edi
tor InKanBas: "Whciiovor tho dogs
got too thick in a town, a mad dog
Btory Is started on them." Atchison
Globo.
Persimmons Pudding
One quart of soft persimmons seed
ed and rubbed through a siovo, one
quart of sweet milk, two eggs, one
quart of flour, ono cupful of sugar,
one cupful of New Orleans molasses,
teaspoonfui of flavoring as liked.
Beat well together and bake In a
common bread pan, and when cool,
cover the top with a nice meringue, 1
or whipped cream. Use any nice
sauce.' '
Pumpkin Pies
Peel, seed and cut a hard yellow
field pumpkin into inch pieces; put
Into a kettle (iron Is best) with a
very little water and slowly bring
to a boil it should take about half
to three-quarters of an hour at least,
and by that time there will be juice
enough to cook 't without scorching.
Let cook slowly, stirring often, until
all the water is apparently cooked
out of it, then let get cold. To one
fraart of the stewed pumpkin allow
ilx eggs, three pints of milk, one
Mrs. Ella Flagg Young
In selecting Mrs. Ella Flagg Young
for superintendent 'of tho Chicago
school system the board of education
has at once paid a high compliment
to the sex and inaugurated a unique
experiment. Tho position requires
both ability and tact in no ordinary
degree. It has severely tested tho
capacity of a number of very ablo
educators.
As head of the Chicago schools,
Mrs. Young will bo in executive
control of property worth $50,000,-
000 and will direct the education of
250,000 children. It is declared that
never before has a woman held so
important a public office. Mrs. Young
will receive a salary of $10,000 a
year and be one of tho two highest
salaried public school vfflclals in the
United States. Superintendent Max
well of the New Yok schools gets
the samo amount.
Mrs. Young is 64 years old. She
has had a long and successful career
as an educator, beginning as a teach
er at $25 a month and leading up to
the principalship of the Chicago Nor-
mal school, from which position she i
steps Into the superintondency.
Mrs. Young's career as the head
of a great school system will be
watched with Interest all over 'the
country. If she achieves the success
that her friends predict, the action
of the Chicago board Is likely to es
tablish a notable precedent. Farm
er's Voice.
For tho Laundry,
When taking tho clothes from tho
line, fold as you would to put them
away; this will prevent wrinkling,
and if they are to bo ironed, the iron
ing will be much easier. Many
things thus folded will bo quite
smooth enough without Ironing;
Cotton goods will seldom fade if
allowed to. lie for several hours in a
salt solution a pint of ialt to a
Latest Fashions for Readers of
The Co
mmoner
10261
302G. Ladies' Surplico Waist,
closing at front and having body
lining. A very pretty model for
pongee, satin or taffotao, Seven
sizes 32 to 44.
3020 -Childs' Dress, closing with
Buttons on shoulders. Linon, ging
ham, cbambray or cashmere are
adaptable to this model, Four sizes
3 to 9 years. -
3041
3020
3015 Ladles' Apron, to bo plait
ed at top or gathered to a yoke, and
having shaped or straight ruffle. Any
of tho striped or checked ginghams
or linen may bo used for this apron.
Ono size.
3041 -Ladles' Fancy Shirt Waist.
with removable chemisette. A pretty
model for evening wear developed In
satin or messaliuo. Six sizes 32
to 42.
3:044 Girls' One-PIece Dress,
closing at centre-back. This is an
excellent model for any of the pretty
plaid materials. Five sizes 4 to 12
years.
'3015
2700 Misses' 8emi-Princess Dress
In "Gibson" style and having an at
tached soven-gored skirt. Golden
brown sorgo was used for this pretty
model, which may bo worn for best
wear. Three slze3 13 to 17 years.
1044
27
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 home dressmaker. Full direc
tions bow to cut and how to make tho garments with each pattern. The
nrico of theso patterns 10 cents each, postage prepaid. Our large cata
locuo containing the Illustrations and descriptions of 1.000 seasonabla
styles for ladles, misses and children, as well as leseono In homo 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 pattern give ug your name, address, pattern number
and-atee "desired.
" Addreaa THE COMMONER, Pattern Dept., Lincoln. Neb.
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