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The Commoner
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VOLUME 9, NUMBER 47
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YCeen Watts M
Conducfedtfp
Helen Watts Mm
H lfl -biH I I iB" jr n. i
fDepanmen
A Song in the Dark
Como, whistle through tho dreary
wood
And stars shall gleam above you.
The night shall breathe of naught
but good,
Tho stillnesses shall love you;
Tho sighs you waste, the griefs you
taste
Are shades the sunshine scorning,
And they shall flee in utter haste
When dawns the morrow morning.
Come, tune your heart to happiners
And sot your lips to" laughter,
For none may know nor even guess
The joys that follow after.
Tho frets you know, the fears you
Bhow
Are all an empty warning;
Thev will not blur the genial glow
When dawns the morrow morning.
So clasp yoir- comrade by tho hand
And clap him on the shoulder;
The heart whose throbs you under
stand Is never growing colder.
The faith of friends it never ends;
Have ,done with servile fawning
And wait the joyous sky that bends
Above us at the dawning.
Aye, stumble though you may be
times, The goal is growing nigher;
Tls only ho who hopes and climbs
"' ThaitiayfirimtiufcheJb.isKor,-.T
- ao trudge along with Bmlle and song,
Bo blithe in your endeavor
There ,is, no endless rule of wrong;
Oho night lasts not forever.
Come, whistle through the dreary
wood,
For stars above aTe gleaming;
A song of joy is understood,
The rest is but the seeming.
The clouds shall fly along the sky
Forgetful of their warning;
Your song shallhave its glad reply
When dawns the morrow morning.
Chicago Post.
bination of rich, fatty foods, and this
is why unsweetened, stewed apples
are served with roast goose, ducks or
pork. Chemists assure us that the
apple contains a great deal of phos
phorus, and phosphorus counteracts
nerve waste in the human system;
sluggish livers are stirred and bil
ious disorders are overcome by the
proper use of malic acid in its natural
state, and it is claimed that the acid
is unchanged when the fruit is boiled
or baked. It is a fact that many of
the most wholesome fruits are the
most plentiful and the cheapest, and
that people who live largely on these
substances "are invariably stronger
and more healthy than those who
subsist on the rarer, more exp'ensive
foods. Cooked apples, in some form,
should be served with every meal.
flower variously prepared go with
roast meats. Turnips, carrots, par
snips, and cabbage are all served
with boiled meats, while beets, beans,
corn and tomatoes go with either
baked or boiled meats. Roast duck
demands apples and stewed onions,
while celery is always good with any
kind of poultry. Turkey calls for
cranberries, and venison, for currant
jelly. Soup is haTdly soup without
carrots and tomatoes, and celery.
Squabs and all game should have
lettuce with French dressing, served
with theni; lettuce must be served
with Virginia ham. Two kinds of
vegetables are all that is necessary
to be served with a meat course, but
with poultry, cranberries are extra.
'? jr Poems Wanted
Mrs. Alice B. Warner, 1710 Hoyt
avenue, Everett, Washington, would
like a poem, "How Judy found Massa
Linkum." Also a poem containing
these lines:
"I'm dreaming a' dream this after
noon, Of days that are counted olden;
When laughter played the silver harp,
And youthful smiles were golden."
Tho Apple
"If you eat a ripe apple before
going to bed, the doctor will surely
be begging his bread," is an old, old
rhyme, and means, not that the doc
tor deserves to lose his occnnn.tlnn .
but that, if people would ea tproper
foods and live hygienically, there
would be no need of such occupa
tion, or instead of trying to undo the
effects of the foolish things people
do, he might be teaching the igno
rant how to remain in good health
by proper living. Although many
people can not eat a raw apple with
out paying a penalty for the indul
gence because of having abused the
stomach, an apple, cooked without
sugar, is often a real comfort to even
a delicate stomach, since it is much
more digestible, and the heat of the
cooking does not lessen the gopd ef
fects of the malic acid it contains.
This acid, when free from sugar, will
diminish. the unpleasant acids which
generate in tho stomach from a com-
Some Table Rules
Cream cakes and things of similar
nature require a fork to carry them
to the mouth; they should never be
bitten. Asparagus may be taken
with the finger and thumb if the
stalks are large and full; otherwise,
they should be eaten with a fork.
Pastry of all kinds and raw oysters
call for the fork only. Peas and
beans must be eaten with the fork;
berries and sauces require a tea
spoon. The spoon must be. removed
from tho tea or coffee, cup after the
sugaris dissolved .an.dlJeft in- the
Bffifcer." Always leave some of- the
liquid in the cup or glass from wjiich
you are drinking, avoiding tho.. ap
pearance of attempting . to balance
the upturned vessel on your, nose. Do
not fill the mouth too full; do not
tip the plate to get the last drop of
soup; do not eat soup from the end
of the spoon; salt should not be
put on the cloth, but on the side of
the plate. Do not reach across your
neighbor for a dish, but ask that it
be passed to you. Do not pass your
knife and fork with the plate for a
serving, but rest them on a bit of
bread on the table. Do not cut into
the butter with your own knife.
Peculiarities of custom vary in
widely separated localities, so one
should not depend too implicitly dn
rules laid down in certain books on
etiquette. "Wait and see what oth
ers do" is a good rule, but it will
not hurt to study the bobk on eti
quette. Every family should" have
such a volume, and insist on the
young folks taking an interest in it.
A general knowledge of good dining
rules, together with observance of
prevailing customs, will carry one
through many a doubtful situation.
Good manners can not be laid aside
six days in the week to be assumed
on the seventh. Etiquette should be
a matter of habit, if we would avoid
humiliation. Observe a correct nos-
ture at the table, never lounging,
tilting the chair back, nor leaning oh
the elbows. Have your chair near
enough the table to admit of an up
right position.
For the Toilet
An ounce of castor oil to one 'pint
of bay rum is a good dressing for a
child's dry hair; to be used only oc
casionally, however.
If a paste is used on the hands at
night, and one is obliged to use the
hands during the day at rough house
work, such as sweeping, dusting,
dish washing, the paste will cause
more harm than good. Only those
who can keep away from such duties
can afford to use bleaching pastes
on the hands.
When a professional dyes the hair,
the wash to darken it will be applied
with a sponge, or something of the
kind? and the. ... stain is, carefully
washed from the scalp while still
moist. No dye can be successfully
applied to the hair by a novice, as
it, takes experience and skill to know
just how much to apply and how it
should be done, and no one can well
apply it to her own head.
The jaborandi tonic can be had of
most druggists, ready made, and is
probably as effective as any for dark
ening the hair. Here is a formula
for making it: Tincture of jabor
andi, fifteen grammes; glycerine, six
ty grammes; lanoline, nine grammes
Mix well, and apply to the scalp
(not the hair) every night with the
finger tips; in the morning, wet the
scalp- with a tea made by steeping
one teaspoonful of sage in a cup of
hot water, which must . be strained
and applied to the scalp with a
sponge. Either the tonic or the tea
will have' a tendency to stain the
fingers, so it is better to apply' them
with a sponge.
A well-known physician says: Pro
cure from your druggist one ounce
of pure glacial acetic acid and add
to it seven ounces of pure water,
with two ounces of pure glycerine
and one ounce, of your favorite per
fume, and you have a splendid toilet
water that will keep your skin clear
and free from wrinkles, and the best
of.it is that this simple and inexpen
sive method of treatment will keep
your face in fashion that 'is, clear
skin, and good health. '
and water in the pan with the meat
loaf. Any cheap part of the meat
may be made very palatable in this
way. It is usually poor cooking that
gives poor meat.
All meats should be raised at least
an inch from the bottom of the bak
ing pan, and this is best done by
using a rack made for that purpose
but can be done by other means
which will suggest themselves to tho
housewife. Rub the joint well with
salt and pepper and dredge with just
enough flour to insure a dry surface.
If the meat is very- lean, lay thin
slices of fat meat, either bacon or
pork, or its own fat, over the sur
face until there is enough "dripping"
in the pan to use for basting. Wa
ter should not be put in the pan un
til within an hour of taking it up,
but it is better not to use any; after
the meat has been lifted to the plat
ter, drain off all the grease, add
enough broth or water to dissolve tho
glace left in the pan, and use this
for gravy thickening with a littlo
browned flour rubbed into butter and
stirred into the boiling broth.
All baked meats should be exposed
to a fierce heat until the outside is
seared sufficiently to keep in tho
juice, then cooked at a much lower
temperatiure until :aqne Inside. This
will prevent it being dry.
Meat and Vegetables
Certain meats and vegetables so
unmistakably 'belong together that it
seems almost a sacrilege to serve
them separately. Thus, stewed chick
en calls for mashed potatoes, or
boiled rice." while roast nnrlr wJhnnf
apples seems almost unthinkable.
Fried onions go with a juicy beef
steak, and roast beef should have
plenty of potatoes browned with it.
Sweet potatoes, squashes, tomatoes,
stewed onions, asparagus baked mac
aroni, brussols sprouts, and cauli-
Cooking Meats
An inexpensive, beef roast may be
had as follows: Boil tho neck
piece of beef until so tender that tjie
bones will slip out, allowing the wa
ter to bo nearly all boiled away, or
quite so, If care Is taken to prevent
burning. Take out the bones and
press, the meat close together, cover
with a thick dressing of bread crumbs
seasoned with sage, salt and pepper,
and the little fat that Is In "the bot
tom of the kettle. Place the "loaf
in a dripping pan, add the liquor, if
any, left in the kettle, and bake until
brown, basting with a littlo butter
Contributed Recipes
"Divinity Candy" Boil together
slowly two cupfuls of sugar and ono
of corn syrup, a tablespoonful of
vinegar and a cup of water; when a
little -of this dropped into cold water
hardens, add a teaspoonful of vanilla
and set aside to cool, but do not stir.
Then, have ready the stiffly beaten
whites of two eggs; boil a half cup
ful, of water and a cupful of sugar
until it threads, and. beat slowly in
a thin stream. into the beaten whites,
as for. boiled icing;- turn; this quickly
SECRET WORKER
Tho Plan Upon Which Coffee
Operates
Coffee is such d secret worker that
it is not suspected as the cause of
sickness or disease, but there is a
very sure way to find out the truth.
A lady in Memphis gives an inter
esting experience her husband had
with coffee. It seems that he had
been using it for some time and was
an invalid.
The physician in charge shrewdly
suspected that coffee was the "Worm
at the root of the tree," and ordered
it discontinued with instructions to
use Postum regularly in its place.
The wife says: "We found that
was tho true remedy for his stomach
and heart trouble and we would have
gladly paid a nundred times the
amount of the doctor's charge when
we found how wise his judgment
was.
"The use of Postum instead of cof
fee was begun about a year ago, and
it has made my husband a strong,
well man. He has gained thirty-fivo
pounds in that time and his stomach
and heart trouble have all disap
peared. "The first time I prepared it I did
not boil it long enough and he said
there was something wrong with it.
Sure enough it did taste very flat,
but the next morning I followed di
rections carefully, boiling it for fif
teen minutes, and he remarked 'this
is better than any of the old coffee.'
"We use Postum regularly and
never tire of telling our friends of
the benefit we have received from
leaving off coffee."
Look for the littlo book, "Tho
Road to Wellville," in pkgs. "There's
a Reason."
Ever read tho above letter? A new
ono appears from time to time. They
aro genuine, true, and full of human
interest.
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