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The Commoner.
9
APRIL 29; 1910
tufting material was the wicking.
used la the old candle molds, I be
lieve. Will some one tell us soon?
Mrs. C. E. McL. If you have
the March 18 issue of The Commoner
you will find two home-made flreless
cookers described. Jf the number
has been misplaced, a request for a
copy of that date sent to The Com
moner office will bring you one.
Hannah B. Always use deodor
ized (not denatured) alcohol in mak
ing fruit extracts. (2) Gluten in
flour is a flesh former, while starch
is heat making.
"Busy-Body" Common shellac,
dissolved in enough alcohol to make
it the right consistency, is an excel
lent cement for uniting broken fur
niture. For this purpose it should
be thicker than for varnish.
Emma C. Get a quantity of clean
bark from a shell-bark hickory tree,
and make a strong tea by boiling in
water. . Strain, and to the tea add
dark brown sugar to make a good
syrup when boiled down. This is
claimed to be as good as maple
syrup.
Old Reader Fennel for flavoring
dishes can be readily, grown frpm
seeds sown now. It is not often
found fresh in the small markets.
The seeds will flavor very well, and
can be had cheaply. Celery seeds
are often used when fresh celery can
not be had.
K. B. In cake-making, the pro
portions generally used are half as
much butter as sugar, from two to
three times as much flour as sugar,
and from half to an equal amount of
milk as of sugar. Twice as many
eggs as there are cupfuls of sugar is
a good rule. One egg to half a cup
ful of sugar is about right.
Cooking Cauliflower
Plain Boiled Cauliflower Remove
all the green leaves but the last lay
er, cut off the stem end and place
head down in cold salted water and
leave to freshen for half an hour;
the salted water will bring out any
Insects that may be among the
POSTUM FOR MOTHERS
The --Drink that Nourishes and -Supplies
Food for Mother and Child
florets. Place the cauliflower in a
kettle pf salted boiling water to
which has been added a quarter tea
spoonful of white pepper, and boil
until tender about half an hour.
Drain and serve with drawn butter
sauce.
Baked Cauliflower Prepare as
above, then boil until tender, but
dp not break in taking it-up; split
down the middle with a sharp knife
and lay cut side down in a baking
dish; pour over it a large cupful of
melted butter, sift fine bread crumbs
over the top, set in oven and brown;
serve in the baking dish.
Cauliflower an gratin If the
cauliflower Is exceptionally perfect
and fine, pick off the coarse outer
leaves, wrap in a cheese cloth cover
and cook in boiling water for half
an hour, but do not cook until it is
sodden; drain well and put into a
deep dish, dredge thickly with grated"
cheese, then a" thin layer of stale
bread crumbs, and on this strew
plentifully little dabs of butter about
the size of small Alberts; cook in a
brisk oven for time enough to turn
it a golden brown, and serve hot.
If the cauliflower Is not perfect,
after cooking in the salted water,
break the florets apart, put them with
the stem broken to pieces in a shal
low baking dish, sprinkle with pep
per, grated cheese, bread crumbs
moistened with melted butter, add
a little milk to mdisten, then an
other layer of florets, crumbs, cheese,
etc., with a thin layer of moistened
prumbs on top, and bake to a deli
cate brovn.
upon following the directions exactly.
A state experiment bulletin gives
directions for making "mock olives"
from green plums, in this wise: Pick
the plums when Just boginning to
ripen; use sea salt preferably, but
common salt may bo used for tho
brine. The sea Bait can bo had of
any largo grocery house. Make a
brine strong enough to hold up an
egg and pour it hot over the plums.
Let stand twenty-four hours, drain
off, put into fresh brine, boil one
minute, put into jars and seal immediately.
"My husband has been unable to
drink coffee for several years, so we
were very glad to give Postum a trial
and when we understood that long
boiling would bring out the delicious
flavor, we have been' highly pleased
with it.
"It is one of the finest things for
nursing mothers, that I have ever
seen. It keeps up the mother's
strength and increases tho supply of
nourishment for the child if partaken
of freely. I drank it between meals
instead of water and found it most
beneficial.
"Our flve-y ear-old boy has been
very delicate since birth and has de
veloped slowly. JHe was white and
bloodless. I began to give him
Postum freely and you would be sur
prised at the cliange. When any per
son remarks about the great improve
ment, we never fail to tell them that
we attribute his gain in strength and
general health, to the free use of
Postum and this has led many friends
.. to use it for themselves and children.
"I have always cautioned friends
to whom I have spoken about Pos
tum, to follow directions in making
It,' for unless it is boiled fifteen or
twenty minutes, it is quite tasteless.
On the other hand, when properly
made, it is very delicious. I want
to thank you for the benefits we have
derived from the use of ' your
Postum."
Read "The Road to Wellville,"
found in pkgs. "There's a Reason."
Ever read the above letter? A. new
one appears from time to time. They
are genuine, true, and full of human
Interest.
Helps for tho Housewife
In looking over your supply of
jars, if the tops are otherwise in
good condition, flip those having
rusty places inside In a supply of
molted paraffin, slightly coating
them, put them away in a olean
place, or placed loosely on the jar,
and they can bo used again.
A supply of bottles should bo on
hand for the catsup, small pickles,
fruit Juices, or scraps of "things"
loft over when filling tho regular
cans. Corks can bo bought for them
at tho grocors, and when flllod, 'the
tops of tho corks should bo coated
by dipping in paraffin wax, or in seal
ing wax. If no corks, cut out several
rounds of muslin largo onough to
reach down on the neck of tho bottle
or jar, and tie them securely with
stout twino below tho round at tho
top of tho neck. Dip tho bottlo as
deoply as the muslin extends into tho
sealing wax or paraffin. Label each
jar or bottlo with thennmo of tho
contents boforo putting away.
To hang prepared burlap, which
comes in any color, width or design
wanted, at about twenty-flvo cents a
yard, spread tho paste on tho wall,
then moisten tho back of tho burlap
with a sponge dipped in cold water
and -place carefully on tho wall. To
make paper stick to a wall that has
been whitewashed, mako tho paste
with vinegar instead of water, brush
ing the wall with vinegar and lotting
dry.
Contributed Recipes
Crust for One Pie One even cup
ful of flour, half teaspoonful of salt,
half teaspoonful of baking powder,
and sift three times; with a knife
cut into the flour half a cupful of
lard, to the size of peas; . add four
tablespoonfuls of ice water and stir
with a spoon. If, more water is
needed, sprinkle in a few drops, but
not as much as a tablespoonful.
Filling for Pie One cup of raisins
chopped fine; one cup of sugar, one
cup of boiling water, ono table
spoonful of vinegar, one teaspoonful
of butter, one-fourth teaspoonful of
cinnamon, one-fourth teaspoonful of
cloves; cook all well together on
stove; bake with two crusts.
Mrs. S.
Biscuit Two cups of flour, four
teaspoonfuls of baking powder, one
teaspoonful of salt; sift carefully
into the mixing bowl; add two table
spoonfuls of lard; mix thoroughly
with the fingers. Then add a scant
cup of sweet milk, stirring with a"
silver fork; roll out and bake twenty
minutes in a hot oven. If sour milk
is used, scant one level teaspoonful
of soda is used with half the baking
powder. Mrs. S.
Strawberry Sauce One cupful of
sugar, half a cupful of butter
creamed together; white of one egg
beaten stiff, one quart of strawber
ries slightly chopped; mix all to
gether, set on back of stove to warm.
This is fine to serve with cake or
pudding. Mrs. S. M. B., Columbia,
Mo.
For making jelly, If one cup of
sugar only is used to two cups of
juice, and the jelly is made in a por
celain vessel, it will not be spoiled
if it is boiled an hour. For apple
jelly, one cupful of jelly to four of
juice is enough. Mrs. M. L., Council
Bluffs, Iowa.
"Pickling Olives"
Answering several Inquiries for this
method of putting up olives, we refer
the writers to Farmers' Bulletin No.
296, which may be had free by send
ing a request for It on a postal card,
to United States Department of Agri
culture, Washington, D. C. This
bulletin gives in detail very clear
directions for pickling olives. The
successful result of the work depends
Latest Fashions for Readers- of
The Commoner
HH'Ktt3234
3237 Ladies' Shirt Waist. Madras
or linen are excellent materials for
this stylo waist. Five sizes 34 to
42.
8245 Mr
3234 Child's One-Plece Dress,
closing at center-back. Challis, cash
mere or linen are adaptable fpr this
model. Four sizes 3 to 9 years.
3245 Ladies' Combination Corset
Cover and Open Drawers. Muslin,
batiste or lawn are most suitable for
this model. Six sizes 34 to 44.
3239 Ladles' Dressing Sack.
Cretonne, cotton crepe or flannelette
develop well .in v this style. Four
sizes 32, 36, 40 and 44.
3221 Ladles' Seven-Gored Skirt,
with plaited flounce. Ladles cloth,
homespun or nun's veiling are suit
able for tho development of this
model. Five sizes 22 to 30.
3228 Misses' Semi-Fitting Coat
in three-quarter length. Serge, co
vert cloth or hopsacking aro adapt
able to this model. Three glzcs 14
to 18 years.
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. Tho do
signs are practical and adapted to the home dressmaker. Full direc
tions how to cut and how to make the garments with each pattern. The
price of these patterns 10 cents each, postage prepaid. Our largo cata
logue containing the illustrations and descriptions of 1,000 seasonable
styles for ladies, misses and children, as well as lessons in home dress
making, full of helpful and practical suggestions in the making of your
wardrobe mailed to any address on receipt of 10 cents.
In ordering patterns give us your name, address, pattern number
and size desired.
Address THE COMMONER, Pattern Dept, Lincoln, Neb.
,