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The Commoner.
VOLUME 10, NUMBER 10
Iti
&)t&w:p! Jlr s Conducted 'by .
fv ep a rtmen
From "The Church Porch"
Do nil things like a man, not sneak
ingly; Think tho king sees thee still; for
his king does.
, .Simpering Ih but a lay hypocrisy,
GIvo It ii corner, and the clew
. , undoes.
Who foartf to do ill sots himself a
i , task;
. Who foars to do well, sure should
wear a mask.
By all means, use thy self sometimes
to bo alone;
Saluto thyself; see what thy soul
doth wear;
Daro look into thy chest, for 'tis
thino own,
; And tumble up and down what
thou findost there.
Who can not rest 'til ho good fellows
find,
; Breaks up his house, turns out of
doors his mind.
By no moans run In debt; take thine
own measuro;
Who can not live on twenty pounds
. n year, -
Can not on forty; ho's a man of
pleasure
A kind of thing that's for itself
too dear.
Tho curious unthrift makes his cloth
too wide;
And spares himself, but would his
tailor chide.
George Herbert.
(An English clorgyman, and poet,
born 1593; died, 1G32.)
is not so tender and juicy, as it will
require less cooking.
Using- Ilhtilmrb
About tho first thing that comes
to our gardens in spring is the rhu
barb. It should bo used more freely
than It is, because- of its medicinal
'qualities. It is claimed that it not
only aids digestion, but is a foo to
rheumatism and gout, neutralizing
tho uric acid in the system. Because
of its health-giving qualities, it is an
aid to tho complexion when freely
oaten. There are many ways of
serving it, and housewives should
avail themselves of recipes, and
study out othors for themselves.
Rhubarb sponge is an old dish.
Lino a dish with slices of stale cake,
pressing them firmly around tho side
then fill tho dish with stowed rhu
barb that is not too wot, sprinkle
with sugar, cover top with more
slices of cake, cover with a1 plate
weighted down for a few hours, or
until tho cako has entirely absorbed
tho juice. Servo with a nico cus
tard. Stale bread may bo profitably
used instead of cake.
Glean, but do not peel, tho rhu
barb, cutting into quito small pieces;
put in an earthon dish, or porcelain
lined, and add as much sugar as
wanted; sot tho dish in a moderate
oven aud let cook slowly until done
Very little, if any, water should bo
added, as tile stalks mako plenty
of juico. Rhubarb cooked this way
can bo put into glass jars as soon
as soft, and soaled for later use
Rhubarb Plo Wipe tho stalks, but
do not peel; cut into half-inch pieces'
lay in a pie-dish and sprinkle plenty
of sugar over it; use but a very little
water, covor with a nice crust-dough
and bako in a hot oven for half an
' hour; servo hot.
As tho season advances, rhubarb
may be made into jelly, marmalade
or jam; or it may bo canned with
cold water no cooking; or it may
bo canned after heating until soft
n a hot oven. Jolly is better made
later in tho season, when tho plant
Home-Made Pireless Cooker
Having had several calls for direc
tions for making the fireless cooker,
we re-print the following, which will
not bo expensive: Any tight box
which has a tightly-fitting cover will
answer; an old trunk is just the
thing, If there are no cracks which
can not be made perfectly tight. A
lining of asbestos paper is a help,
but not a necessity. A felt or flan
nel lining also adds to its heat-retaining
powers, but it must be put
in so it can bo removed and cleaned
when necessary. Any kind of tight
ly covered vessels may be used tin
or granite ware pails with tight lids;
but earthenware is said to retain the
heat longest. Fill tho box or trunk
loosely with hay, excelsior, or some
thing similar, making the right sized
nests as needed, in which to set the
cooking vessels used. The vessels
may bo set in the loose hay or pack
ing material, and tho material packed
tightly about it so the nest, or hole,
will retain the shape when tho ves
sel Is removed. A muslin bag filled
loosely with hay, should be used to
covor all closely, then the box closed
and mado fast after the vessel is
placed in tho nest. In general, it
will require from three to five min
utes actual boiling over the fire for
most vegetables, and tho boiling
should be dono in the vessel to be
sot in the nest, which should bo set
immediately in tho nest while still
rapidly boiling, without lifting tho
cover, and tho box cover be put on
at onco and closed. , Tho amount of
water used in the first place is im
portant, and must be learned by ex
perience, though a little more than
"just enough" is best. The water
does not evaporate, as in cooking
over heat. The hay used for pack
ing should be renewed every two or
three weeks, and the muslin bag
washed to prevent sourness or tausti
ness. A box large enough to hold
several vessels at once, or a smaller
one may be made. This is the "hay
box," and is inexpensive, and fairly
efficient.
Browned Beef's Heart
Wash and trim a beef's heart, but
do not remove the fat that sur
rounds it. Soak It for twenty-four
iUi!n ufalc vinear and salt, then
stuff It with a good, highly seasoned
bread dressing, then sew up the
opening. Lay it in a kettle and
brown oyer a moderate fire, turning
frequent y so it may brown evenly!
then add a quart of boiling water,
cover closely and simmer for three
hours, letting tho water boil down;
then brown in a quick oven. Slight
y thicken the gravy loft in the ket
tle and servo with it. To vary the
whn fUt ,th0 hGart In thi slices
when tender, add six or eight pot
Pio dumplings, cook twenty minutes
closely covered, and serve. This Is
good. ia
Tho Cost of Meats
Many people purchase chuck roasts
under tho Impression that they ate
saving says Good Housekeeping is
a chuck roast weighing six pounds
and costing fourteen cents i a pound
2SaS?r ihf!n a rib roast tePsamo
weight at sixteen cents a pound? The
loss in cooking in the oven for the
chuck roast was one pound and two
ounces, while for the rib roast, ten
ounces. The weight of refuse bone
and unedible parts in the chuck
roast was one pound and five ounces;
in the rib roast, eleven ounces. Thus
the total weight of loss for the chuck
roast was two pounds and seven
ounces, while for the rib roast, it
was ono pound and five ounces. The
edible portions of the chuck, there
fore, was three pounds and nine
ounces; of the rib, four pounds and
eleven ounces. And this by no
means takes into account the in
creased juiciness, flavor and tender
ness of the rib roast over the chuck
roast. In learning the true mean
ing of economy, the housewife has
to take into consideration many
things. Truly, housewifery is a
science, requiring the utmost exer
cise of one's brains.
Another' Pireless Cooker
At small expense, a most cleanly
and efficient fireless cooker may be
made as follows: Procure a close
wooden box with a tight cover, and
line with a thickness of one-half
inch or so with asb,estos or mineral
wool; then take a tightly-covered
tin box (a tin bread box will do)
and fit snugly within the asbestos
lined box. The box may be any size
wanted; made to hold two or more
vessels, or only one. The covered
cooking vessels containing the rapidly-boiling
food are placed in the
tin box and both covers tightly closed
when the heat will be retained as
with the hay-filling; the tin box may
be kept clean with little trouble, and
no re-lining is necessary. Small
ones, holding one vessel or two, re
tain the heat better, and it is best
to have several separate ones, as the
box must not be opened until the
longest cooking article is done If
however, it is opened, the other ves
sel should be re-heated and packed as
at first to continue cooking.
The outer box may be lined with
soft crumpled newspaper, tightly
packed, or sawdust may be used in
the bottom. The time for cooking
foods should be studied, and learned
from experience.
i Department of Agriculture,
Washington, D. C, has published di
rections for making a very efficient
cooking chest, and the bulletin can
be had for the asking. Write to the
fnn ST f sriculture, Washing
ton, D C., asking for literature on
the subject. The household maga
zines carry advertisements of firms
manufacturing fireless cookers, and
these firms offer copkery books giv
ing time and methods of cookim?
different foods, besides o?Lr ?nter.
esting literature on the subject and
much can be learned from readme
In Th7e Principle is the same in
all. Write for. their booklets Be
sure to write to the agricultural dV
partment for bulletins"1 anailert
"Beef Daubo"
f thYsLVdlT 0r" ",
tag the ems aboit one" XC t
Preparo a dross? k ...7 aparc
cup of bread crumbs, one tab espo
ful each nf nYnny,A "u".apo
butter, wu; r,?' "mon a
mixm Lr r"u?p?sp to t
meat; tie or bind wfth Tstrip
muslin nnrt mi.i. , . "P
meat wTfb " !acu sl of
sm-sE
tji"sr, a
ono
) on-
soft
taste.
the
of
the
table-
of ground cinnamon, one of cloves
and one of allspice. Let stand for
twelve to fifteen hours. In a double
roasting pan put a piece o'f suet,
brown the meat quickly on all sides
in this, add a cup of boiling water,
cover tightly and bake for two hours.
Baked stuffed beef heart, braised
calf's liver with brown sauce, kidney
pie, and calf's or sheep's heart, will
provide variety under the head of
economical dishes. For the house
wife who studies the matter intelli
gently, many savory dishes may bo
evolved from the cheaper cuts of
meat.
pinch
Household Helps
When painting tho baseboard of a
room, it is a good plan to paint six
to eight inches of the floor at the
same time; then, if tho rug does not
quite cover the floor, it will be less
noticeable.
A small box containing unslacked
lime placed on a shelf in the pantry,
closet or cellar, will absorb damp
ness and keep the air sweet. It
should be remembered that as the
lime slacks, it swells in quantity, and
allowance should be made in the
sizo of the box.
Be siwe to carrv all denavlnc
vegetables, fruits, old rotting boards
and other rubbish out of the cellar,
givo it a good cleaning up, white
wash the ceiling and walls, and put
little boxes or bags of charcoal in
the dark corners.
In putting away silver that is not
to be used for a considerable time,
place it in an air-tight case with a
good piece of camphor. A large '
fruit jar will do, and it is better if
the silver is wrapped in blue tissue
paper, then sealed airtight in the
jar.
A Pino Liniment
The Western Druggist publishes a
formula for a liniment that is ex
cellent for use in cuts in live stock
from barbed wire, etc. For healing
cuts and flesh wounds, it is said to
be unequalled, and flies will not
trouble a sore where it is used. Here
is the formula', sent us by one of
pur readers: Raw linseed oil six
teen ounces; powdered saltpetre, one
ounce; sulphuric acid, one ounce:
carbolic acid, half an ounce; powl
dered sugar of lead, one ounce. Mix
the oil with the saltpetre and sugar
of lead, stirring constantly, as the
sulphuric acid is slowly added. When
cold pour off from the dregs and
add the carbolic acid. Apply with a
Sri116! IceTda"y; do not wash the
sore at all. If you have stock, keep
a supply constantly on hand to ' bo
ready to relieve the animals of pain.
Coin Meal and Meat Loaf
meaFSlE ?JUt tW ,P0Unds of S0UP
meat with the soup bone, and. after
the soup is made, remove ail the
aTu dfiCll0P ! fine' Tleantakl
about one quart of the soup and
after reducing it slightly with a Ht
Ue water, add sufficient corn meal to
make a rather thick mush, stirrine
as the meal is added to the boiliSI
soup, cooking it thoroughly just m
moVaont rnary ,mus ' ta - -added
with Jn e ?hopped mat ia
During the remainder Me S
ng, stir frequently to prevent ntu
cutng mces, VoT
Query Box
raXZn Pen that
parts, and put aS' "nl,raw the
ful ol salsoda in a pint oV'Z,011
empty the pen, and put the nTte3.
and the holder in tho 'i?,peVar
bo.l for half S&E'AE!?,!
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