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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Nov. 19, 1909)
-r SE1 rrn i i The Commoner K VOLUME 9,, NUMBER 45 Tho Tath Through Autumn Tjcuvcs There's a path that rambles back To tho sunrise and the dew To tho mardigal of rills And the slant of sunny hills Set with asters, purple-blue. By tho amber shoals of day And tho crisping aftermath, To tlio sunset, primrose-barred, And tho twilight, mellow-starred, Lies the echo-haunted path. To the moonlight on tho glade, To the lisp of shadow-sheaves Strung with opals, bends the way Found by none but feet that stray Through tho musk of autumn leaves. Harriet Whitney Durbln. Planting Hardy Bulbs It is not yet too late to plant hardy bulbs, such as crocus, hyacinth, tu lip, etc., either for indoor or out door blooming. The sooner such bulbs go into the ground, the bettor, as they should be well rooted by the time freezing weather settles down, and good roots will insure strong top growth in the blooming season. The 46032385 or crocus is not as good as the other hardy bulbs for indoors, as they somehow develop green fly, and get lousy. They need a colder tem ted to tho figure; the belt passed around the waist and pinned in place before cutting off any surplus or uneven gores at the top of the skirt. To do this fitting, the skirt must bo finished, the belt sewed on, before the bottom is finished, wheth er by hem or facing, in order to in sure it against sagging or hanging ir regularly about the bottom. The cor rect fitting of the top is of the utmost importance before the bottom is touched. It can then be put on the figure, just as it is to be worn, and tho bottom "evened." Practical experience is necessary in order that the sleeve may be ad justed to set well. Even with ex perience, some dressmakers never can fit them comfortably. A sleeve pattern must be fitted to the particu lar arm for which it is intended, be fore cutting the goods. The arm should hang down straight from the shoulder, and the pattern be pinned in place at the arm-hole; then, bend ing tho elbow, tho fitter should carefully observe that the inside seam comes neither to far in or too far out, but must fall just along the inner curve of the elbow. This line must be kept in fitting at the shoul der and finishing. An ill-fitting sleeve is neither a credit to the seam stress or a comfort to the wearer. Dressmaking requires patience and intelligence, to say nothing of taste, minutes, until six eggs have been beaten, giving each egg two minutes beating. Flavor with twenty drops of strong vanilla extract; last of all, sift in slowly half a pound of finely sifted flour, beating all the time rap idly until a smooth light batter is formed, pour into a buttered pan, and bake carefully. One quart of sifted flour makes one pound; one pint of butter, one pound; one scant pint of granulated sugar makes one pound. Use the "cake" sugar the fine granulated. Eggs must be strictly fresh, and butter perfectly sweet. Martha D., Iowa. Cheese Calces No cheese is used in making this kind of cake, and the name is given to a mixture to be baked in shells of pastry. Boil together the peel of two oranges until it can be pounded to a paste; weigh the oranges before peeling, and take twice the weight of wings, legs, and all bones without breaking tho flesh; tho pinions, or tips of tho wings are usually left, as they can not bo boned readily. This is not so hard to do as it sounds, but will require practice and care. Tho bones, or skeleton, should come out whole when the work is properly done, leaving the flesh whole. Tho flesh should then be laid out flat, and wiped inside and out with a damp cloth, and rubbed all over with salt and pepper. Any preferred dressing may be used. Cut a thin slice of meat from the inside of tho turkey, and put in a layer of dres sing, with strips of the liver alter nating with layers of tho turkey meat and dressing. Mold the flesh into shape and sew it up; wrap in a clean cloth, sewing ends and middle or tying securely with cord. Put tho bones, or carcass into two gallons of water with two pounds of chopped veal shank, two chopped carrots, and salt, pepper and other seasoning if desired, and boil for an hour; then put in the turkey and boil two hours more; then take it out of the broth, set the broth whero it will boil for two hours longer, and remove the cloth from around the turkey, smooth, and roll tho bird in it again, as the flesh will have shrunk in cooking; lay it on a mar ble, or table, and put a board on top of the bird, weighting it heavily and ?: S SnSSSpS ri la? nmi leave overnight, or five or six hours, the oranges in powdered sugar, and .. n. ,iy,' ,nn w w,ni 1 ' beat this sugar with the peel, then add the seeded pulp and the strained juice with half a tablespoonful of butter; beat these ingredients well, and bake in patty pans that have been lined with a rich puff paste. Mrs. M. L., Missouri. Cheese Straws Take one-fourth pound of nice puff paste and half an perature than tho house usually con- and it is the lack of these qualities ounce or parmesan cneese gratea tains. Until tho first of January, the which, "bunglo" so much good, ma- very fineJ add a littl0 salt5 sprinkle I teriai. "DUlWTnay bo set and grow fairly satisfactorily, but do not buy them at any prico after that date, as they will have lost much of their vitality, and are weaklings; many of them will split up into small bulbs, and it will require several years' growth for these to reach blooming size. After January, you will see many "bargains" in hardy bulbs adver tised, but unless you have monoy to throw away, or are willing to wait years for your bloom, let them alone. Now this month and next is the time to buy ''bargains in bulbs," as reliable dealers offer them cheaply rather than carry them over at a dead loss. Now is a good time, too, to look over the fruit garden, and the peren nial border, and plan to fill vacancies, or add to your supply with dormant plants that have been grown in the fields or grounds kept for such good purpose by nurserymen and florists. Mail order plants are good, if you can get no better; but if you want immediate results, get the larger sizes. Again, do not pass your local florist by to send away for mailing plants because he gives a few less in pots, or with soil around the roots, than the far-away florist will send you by mail. You can not get something for nothing, and remem ber that everything worth havlnir i must be paid for in some sort of coin. Days of Feasting This is the time of year when the housewife's fancy lightly turns to plenteous cookery. And there is nothing quite so nice or so whole some as good, home-made eatables. The farm family may not believe this, but we, who have to patronize the baker and the butcher, eating their tasteless dishes, turn longing thoughts backward to the time when our feast days were testimonials of the home kitchen and the efficacy of the homo cook. Nearly all our let ters ask for "ways of doing things" for the home festivals so near at hand, and this is our excuse for turning our columns into a special cookery book. In asking for some recipe, our friends do not forget to send in something that may serve another, so we give place to the con tributed recipes gratefully. the cheese and salt over the paste and roll it, folding it two or three times; cut the dough into narrow strips about five inches long and bake in a slow oven; must be eaten hot, but can be warlned over. M. R. C, Iowa. then put in the ico box. With tho boiled down broth, flavor with lemon peel and juice, strain and skim off all fat, and if necessary, add gelatine sufficient to set it, pour into small bowls or cups, and serve as a gar nish for the dished turkey. For tho Homo Seamstress In fitting a skirt pattern to a stout figure, tho skirt should be pinned around tho hips, after first dropping it down at the front until Old Fasliioned Pound Calco In tho long ago, there was no baking powder in the form in which it now comes to us, and those were the days when cakes were indeed "food for the gods." Tho "raising power" was well-beaten eggs and in troduction of air into the batter by proper beating. Tho excellence of tho old fashioned pound cake de pended upon the rapidity and light ness with which the batter was beat on, and required practice to make perfect. The baking has everything to ao witn tne success of the male A Steamed Fruit Pudding Make a batter of one cup of flour, half a cupful of milk, a pinch of salt and teaspoonful of baking powder; stir into this half a cupful of seeded raisins, same of currants, and a large heaping teaspoonful of minced citron, mix well, and turn into a buttered dish or mold, cover tightly and set in a steam cooker, or a steamer over boiling water. Steam two hours, then serve w.ith a sauce made of half a cupful of butter beaten white and smooth, with one cupful of sugar, and then fold lightly in this the stiffly beaten whites of two eggs. the center gore hangs absolutely ing. Tho cake pan should be lined straight, without the bottom standing with soft white paper, and the oven ( out. Then, the back and sides of tho skirt are raised, and the invert ed plaits or placket edges must como closely together at the exact center of the back. These positions must bo carefully secured by pinning the material; tho darts and seams from the hip-lino to the waist must be fit- must bo "just right;" if a piece of writing paper, left in the oven two or three minutes, turns a yellowish brown, the heat is about right. For the cake; put into a mixing bowl one half pound of sugar beaten to' a cream with a scant half pound of buttor; beat one egg into this for two Tho Thanksgiving Turkey Answering several friends: To remove the tendons from the drum stick of the turkey, cut through tho skin around the leg an inch and a half below the leg joint, being care ful not to cut tho tendons. Place the leg at this cut over the edge of a Doara ana press downward to snap the bone; take -the foot in the right hand, holding the turkey firm ly with tho left hand, and draw steadily and strongly at the foot, bringing away with it the tendons. If tho bird is old and tough, it is necessary to draw tho tendons sep arately with a steel skewer. For boning a turkey, tho bird should be a young turkey hen, pre ferably. Dry-pick, and do not scald at any time; clean, and take out the entrails; lay tho fowl on its breast, and with a small, sharp-pointed knife, slit down tho back from the neck to tho rump. Working the knifo carefully down between tho flesh and the bone, disjoint the Substitute for Turkey If turkey must be omitted from your bill of fare, there are many other dishes that will acceptably take; its place. A good rib jroast, with Yorkshire pudding is excellent, if well prepared. A loin of pork should be roasted so that it is not only brown and crisp on the outside, but it must be well cooked, clear through. To insure this, tho oven must be hot and kept at a steady temperature, allowing twenty minutes (a little more will not hurt) cooking for each pound. With this, apple sauce should bo served, with a nice cider sauce, to help digest the fat. Pork is not wholesome, but many people will eat it. Spare ribs should be parboiled be fore cooking; wash, break the bones in suitable lengths, an.d cook in wa ter to make tender, then they may be fried, broiled or baked; if baked, they should be frequently basted. Chicken, ducks, geese, or game may any of them be used for the Thanksgiving dinner, served as desired. Cider Sauco To many tastes, there is nothing moro palatable for serving with roast meats than cider sauce. To make this, melt one heaping tea spoonful of butter in a sauce paa over the fire and stir into it an equal quantity of flour, stirring all tho time, one cupful of thick, well sea soned stock or gravy from the roast ing pan, and then one cupful of sweet cider, stirring over the fire until it is very hot, then strain and servo With baked meats. This is particu larly fine with pork, or-ham, and this quantity will make one pint of sauce. A sweet cider sauco to serve with puddings is made by mixing together one unbeaten egg, one cupful of sugar and half a cupful of sweet cider; place at tho side of the nro whero it will absorb the heat slowly while it is being whipped with an egg beater until light and perfectly. r'riMftMiifon : 1 .-MfaatfiJk,, 4T ifttMMftlntfTit iffwrMFr;lJ-j..;
