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The Commoner
VOLUME 9;J NUMBER 48
putting - together ' and baking, or
cooking.
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Sounds the Silence
It singeth low in every heart,
We hear it, each and all
A song of those who answer not,
However we may call!
They throng .the silence of the breast,
We seo them as of yore
The kind, the true, the brave, the
sweet
Who walk with us no more.
'Tis hard to take the burdens up,
When these have laid them down;
They brightened all the joys of life
They softened every frown.
But, oh, 'tis good to think of them,
When we aro troubled sore;
Thanks be to God that such have
been,
Though they are now no more!
More home-like seems the vast un
known, Since they have entered there;
To follow them is not so hard,
Wherever they may fare.
They can not be where God is not,
On any sea or shore;
What e'er betides, God's love abides
With them, forevermore.
Rev. John W. Chadwick.
Washing Bed Comforts
The most satisfactory way of wash
ing bed comforts is to make a good,
strong suds, of soft water and soap,
let it come to a boil, being sure
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fort in a tub, and pour the hot suds
over it, keeping: it under water,
punching and lightly pounding it for
fifteen to twenty minutes, or until
the water cools sufficiently to allow
the hands to be used to squeeze and
turn it. If you have a wringer, lift
the comfort carefully, gathering up
the end, and put the end, folded or
pressed together to fit the wringer,
through tin rubbers, keeping it
straight. If no wringer, squeeze and
very lightly wring as much water out
as you ' can, then put the comfort
into warm clear water, work with
the hands, lifting and turning to
work- theJ suds out, and when clear,
run through the wringer again. It
should be hung on the line by one
side, pinning closely along the edge,
and when one side is about dry, turn
the bottom side up to the line. Do
not rub with the hand's whilo in the
water, but squeeze and punch to
press the water through. When
nearly dry, shake, pull into shape
and switch with a bundle of twigs,
or with a bamboo carpet-beater, to
make it light and fluffy. The work
should be done on the. hottest day to
be had, in strong sunshine. Under
such circumstances, the quilt or
comfort should dry thoroughly in
one 'day, ready for the bed at night.
Do not use until perfectly dry. Such
work is best done in the summer
time.
flour its cohesive power. In good
flour, there should be eight times as
much starch as gluten, but without
the one-eighth gluten, you can hard
ly mako good bread. With such
flour, one must use something that
will increase cohesion and stiffen the
cells generated by the yeast. The
white of one egg, well beaten, to two
pounds of flour is a good proportion;
corn starch, one tablespoonful to one
pound of flour, also helps stiffen the
cells. One teaspoonful of powdered
alum dissolved and added to six
pounds of flour is good, and will
whiten the bread; but it is unwhole
some, and not to be recommended.
Flour from either sprouted or weavil
eaten wheat should not be raised
twice; make a good sponge with
good yeast, shape the loaves and put
them in your baking pans, let raise
only once before baking. Bread
that gets too hot when raising in
variably falls when baked, after it
gets cold; bread that is raised too
slow gets a sugary ferment that de
stroys the gluten and causes the
loaves to spread out sideways in the
pan instead of increasing in height.
Keep even, warm temperature and
never bake until the loaves are twice
the size they were when panned. Do
not use potatoes too freely in bread
made of poor flour; potatoes are
heavy, even though they increase fer
mentation. Use sweet milk rather
'Ji ' than potato water or water to ,mix
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heavily. The ferment in poor flour
goes on so slowly that the sugary
fernlent is sure to develop.- Household.
Bread From Poor Flour
, We are often assured that flour
of a certain brand is "always good."
This is a mistake. ,No two grindings
may De or the same wheat, yet both
are put into the sacks stamped by
the same firm. In this way, we may
often find that the flour used at one
time does not give as good results as
at others the same firm brand have
given. Wheat that has sprouted be
fore grinding has increased the sugar
In the flour at the expense of the
gluten; if the wheat is weavij-eaten,
.it is deficient in gluten, and gluten
is the Ingredient which gives to
Cooking a Young Gooso
Clean the goose well, inside and
out, and cut up, just as a chicken
is disjointed for a fricassee; heat a
tablespoonful of butter and put two
sliced onions to brown in it; while
browning, add the pieces of goose
and half a pound of pork sausages;
the goose must be well rubbed with
salt and pepper; brown a little, and
add seasoning of parsley, thyme, a
few bits of minced lemon peel, and in
three minutes add a spoonful of flour;
when this is lightly browned, being
stirred into the butter, pour in a
pint of boiling water; simmer ten
minutes, add a can of mushrooms
with the liquor on them, a dozen
roasted, peeled and mashed chest
nuts, and cover the vessel; cook un
til tender. This is a little trouble
some, but it makes a nice dish for a
change.
Stuffings for poultry are made in
various ways: Plain stuffing may be
made of one quart of stale bread
crumbs, salt, pepper, dried thyme or
sage to season highly, and one-half
cupful of melted butter.
Chestnut stuffing, one pint of fine
bread crumbs, one pint of shelled,
boiled and mashed chestnuts, salt,
pepper, chopped parsley to season;
and one half cupful of melted butter.
Oyster stuffing may be made as
the chestnut stuffing by substituting
one pint of raw oysters, washed and
freed from bits of shell, for the
chestnuts. Celery stuffing is made
by substituting one pint of finely
chopped celery for the chestnuts.
excellent, and "so harmless that It
could be put on the face of a" baby
without bad results." Beat the
white of an egg to a stiff froth; add
the juice of one lemon, and put the
cup containing. them in a pan of hot
water but the water around the
pomade must not scorch or cook the
egg; stir to a smooth paste; as soon
as you have stirred the mixture to
a thick cream, take it from the wa
ter and use. After washing the neck
and face as recommended for remov
ing blackheads, take a little of the
pomade and cover the face and neck
with it, the same as using cold
cream; rub well into the skin. One
might imagine this to be a sticky
cosmetic, but it will prove its mer
its. As soon as the egg begins to
dry, rub the face gently with a soft,
towel, to take off all the egg, and
it will leave the complexion soft,
beautiful and white. No powder i3
necessary when this is used.
Another old-time face wash is
given: The face should be washed
in quite hot water, using common
table salt instead of soap, then
rinsed in cold water and dried; the
face will feel like ivory; the salt
not only whitens the skin, but ren
ders the flesh firm and solid. Then,
as a cosmetic, take a teaspoonful of
salt and add it to two tablespoonfuls
of sweet milk; apply to the face,
leaving it on over night; the effect
is magical. Men employed in salt
mines are noted for their clear skins
and pink and White complexions. "No
matter what beautifler may be used,
the face must be thoroughly cleansed
of dirt and the grime it gathers
through the day and sometimes cold
cream is better for this purpose than
water.
Contributed Helps
A. L. tells us that," when a pine
apple is to be kept'over night, wo
should remove the top by twisting
it off close to the fruit; the juice and
flavor seems drawn ur infrn th
when the latter is left on.
L. F. tells us to use granite pans
in which to bake fruit cake, and, In
stead of baking all the mixture in
one large cake, to separate it, mak
ing two or three of uniform size,
which will bake in half the time, and
be moro moist in consequence.
Mrs. K. tells us, when using flour
starch for tho common laundry
(which sho considers most satisfac
tory), for a pint of starch use a
piece of Japanese wax about the size
of a filbert, and the clothes will iron
beautifully. Tho wax is to bo had
of tho druggist.
Mrs. C. D. tells us that, illness
preventing her putting up her sup
ply of chili sauce, catsup, etc., at
tho proper season, sho used canned
tomatoes just as she would fresh
ones after the heating, and was de
lighted with the result.
"Housewife" tells us that a good
proportion in seasoning sausage, is
for twenty pounds of .meat, to use
three level tablespoonfuls of ground
black pepper, eight level tablespoon
fuls of salt, and one to three table
spoonfuls of powdered sage, accord
ing to taste and the strength of the
sage. Red pepper (not cayenne) is
preferred by some.
An Old Beautifler
A reader asks for a "face bleach
that is made of milk, egg and the
juice of a lemon," and says that it
is an old beautifler and harmless.
Perhaps this is it, as it is pronounced
Query Box
Myra H. Starch is not so liable
to "lump," if the starch is mixed to
the consistency of, cream and stirred
into the boiling water, instead of
pouring the water into the starch.
It is tho same with cooking corn
meal mush- the meal should be wet
and stirred by spoonfuls into tho
boiling salted water.
M. L. B. An entree is a side dish,
served between courses at a dinner;
cheese is i usually served 'in small
squares with almost any pie, as it is
supposed to aid digestion. The dry
pineapple, or Dutch cheese is served
with little sharp spoons which are
used to dig out the cheese. Cheese
is sometimes served as an after
dinner course with jelly.
John D. F,or strong cider vine
gar, to twenty gallons of cider and
ten gallons of rainwater, add .fifteen
pounds of brown sugar and one pint
of good, live yeast. Stir the mixture
well and set the barrel In some warm
place; do not disturb for two months.
It will grow stronger with age. One
pound of mustard seeds is said to
keep one barrel of cider sweet.
Annie J. B. At cooking schools,
arrangements are very different from
those found in the average home
kitchen, and in order to follow teach
ings, pupils can not do without the
conveniences used there. Besides, to
make a success of cooking, you must
have free access to some kitchen
where you can really do the work
yourself. You might watch tho
teacher all day, yet, on trying to do
the things she did, make a miserable
failure of the work. Success in
cookery, as in other things, is won
soieiy ny tne actual handling of In
Somo Good Candies
Marrons Glace Select fine, large
chestnuts, take off tho outer hulls
and drop into foiling water; let boil
until tender, being careful to keep
them whole; rembve from the fire
and when cool, peel' off tlio brown
skins and drop into boiling syrup
made of one pint of sugar and half
a pint of water, strongly flavored
with vanilla. When all the nuts are
in, take' from the stove and set away
over night. In tho morning, place
on tho stove again, and gently boil
until the syrup candies; then take
the nuts- out, one1 by one, with the
point of a needle, and lay on oiled
or buttered paper to cool and dry.
Cream Candy Dissolve one-fourth
ounce of white gum arabic in three
gills of water; add three and one
half pounds of white sugar and one
teaspoonful of cream of tartar; let
boil, and before it boils brittle, test
it by dipping a little .out with a per
forated skimmer, . and if it looks
feathery as it drops through the
holes, it is -sufficiently cooked. Re
move from the Are and beat in a
dish with a spoon or wire egg-beater,
adding flavor as liked, until tho
candy - is creamy. For chocolate
candy, stir in finely-grated chocolate
as the candy cools; for cocoanut
candy, add grated cocoanut in the
same way.
Old Fashioned Taffy Pour into a
kettle, holding at least four quarts,
the amount of molasses to be usea,
using good, sugary molasses. Let
boil over a slow fire for half an hour;
stirring all the time to keep from
burning or boiling over the syrup
is apt to burn near the close of boil
ing unless care is taken, in which
case, the candy will be bitter. When
a little Is dropped into cold water
and hardens and snaps like a" piPe
stem, add half a teaspoonful of sal
eratus, or baking soda, freo from
lumps, for every quart of molasses
used; stir quickly, and pour on a
well greased platter, plates, or
marble slab to cool. Turn in the
edges qf the candy as they cool, and
when the mass is cool enough to
handle, pull, by throwing It over a
hook driven in the wall about as
high as tho head, until it becomes a
gredlents and practical experience In I very light golden color. While pul-
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