- -a n "
MAT. 13, 1910
The Commoner.
9
until they become softened, then
force them Into the neck of the bot
tle, and the contents will be sealed.
To further protect, dip the neck of
the bottle in melted paraffin.
To Remind You
All fruits and vegetables should
be freed from possiblo insects and
their eggs, either by washing or
soaking in salted water. This is es
pecially necessary if the vegetables
are to be eaten raw, in the form of
salads. Even soft fruits may have
cold water dashed over them, put
ting them in a colander, and pouring
the water through. Some fruits may
need to have the colander or sieve
dipped up and down in a vessel of
water to remove sand, or insects or
dirt.
All vegetables should be carefully
looked over when brought in from
the garden, leaf by leaf, and care
fully washed. This is especially nec
essary if brought from the store, as
roaches are sometimes brought into
the house in this way. Oranges,
lemons, and like fruits should be
washed, for one does not know
through what hands they may have
passed in transit, or to what condi
tions they htfve been subjected.
The cupboards and refrigerators
should be carefully watched, as mold
will quickly develop on foods if
neglected. A strong solution of soda
will clean and sweeten the refrigera
tor. No strong odored foods should
be allowed in the refrigerator, espe
cially if milk and butter is to be
kept therein. Let everything be
come cold before putting in the re
frigerator, and the ice will last
longer.
Requested Recipes
The real mint sauce is very simply
made, and there are many ways of
making it, according to Individual
tastes. Hero is a good recipe: Gatn
er and pull from the stems the ten
der leaves of fresh mint, wash, and
cut fine with scissors; to a half cup-
FAMILY FOOD
Crisp, Toothsome and Requires no
Cooking
ful of the shredded leaves, add two
tablespoonfuls of sugar and the same
of boiling water, cover closely and
let set until cool; when quite cold,
add vinegar to make it sour as you
like, cover again and set in the ice
box, as it should bo ice-cold when
served, in order to have it at its
best. If liked, the gravy of tho
roast may be added. The herb, mint,
is easily grown, and its health value
is very great.
For cherry acid, dissolve three
ounces of citric acid in a quart of
water; pour this over a quart of
pitted cherries, and let stand eight
hours; strain tho liquid of another
quart of cherries, and let stand aB
before, then strain again, and add
for each pint of juice one pint of
sugar, bring to a boil, skim, and put
into bottles and seal while boiling
hot. A few spoonfuls of this to a
glass of cold water makes a' refresh
ing drink in hot weather.
The tomato syrup asked for is
made without alcohol, and will keep
a long while if bottled and kept in
a cool place. Squeeze the juice from
ripe tomatoes, strain through a
cheese-cloth, add half a pint of sugar
to each pint, strain again, bottle and
keep in a cool place.
Lemon syrup is used for lemonade,
pies, custards, sauces, and is a great
convenience when lemons are not to
bo had. Carefully grate the yellow
rind from one dozen lemons, allow
ing none of the white to be used.
Squeeze out the juice from the lem
ons ajid add to the grated rind, let
ting stand for three or four hours.
Then take four pounds of sugar and
make a thick syrup with just enough
water to boil smooth. Stir into this
the lemon juice and grated yellow
rind and bottle in small bottles;
cork, and dip the neck of the bottle
in wax to seal. This will keep per
fectly, and the wax should be saved
for use again when the bottle is
emptied.
A little boy down in North Caro
lina asked his mother to write an
account of how Grape-Nuts food had
helped their family.
She says Grape-Nuts was first
brought to her attention in Charlotte,
where she visited.
"While I was there I used the food
regularly. I gained about 15 pounds
and felt so well that when I returned
home I began using Grape-Nuts in
the family regularly.
"My little 18-months-old baby
shortly after being weaned was very
ill with dyspepsia and teething. She
was sick nine weeks and we tried
everything. She became so emaciat
ed that it was painful to handle her
and we thought we were going to lose
her. One day a happy thought urged
me to try Grape-Nuts soaked In a' lit
tle warm milk.
"Well, it worked like a charm and
she began taking It regularly and im
provement set in at once. She is
now getting well and round and fat
as fast as possible and on Grape
Nuts. "Sometime ago several of the fam
ily were stricken 'with La Grippe at
the same time, and during the worst
stages we could not relish anything
in the shape of food but Grape-Nuts
and oranges, everything else nauseat
ing UB.
"We all appreciate what your fa
mous food has done for our family."
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
lire genuine, true, and full of human
Interest.
Somo Timely Recipes
Fried Chicken Clean and cut up
a tender young chicken and lay the
pieces in salted water for about an
hour. Season some flour with pow
dered sage or prepared poultry
dressing, pepper and salt and roll
the pieces of chicken in it. Lay the
floured pieces in a heavy baking
pan with just enough lard in the
bottom to a little more than cover
the bottom of the pan. Put the pan
in the oven, instead of on the top
of the stove, as the chicken will cook
more evenly and thoroughly and will
not scorch before it is done through,
as it is apt to do when on top of
the stove. If the oven is not too
hot, and the cooking has been even
ly done, by the time it is done it
will be cooked through, and will be
colored a nice brown.
Spring Lamb This can be given a
most delicious flavor if a few whole
cloves and bits of Btick cinnamon
are dropped into the kettle while it
is being boiled. If to be roasted,
the spice water is excellent to baste
it with. It is very nice served cold.
Apple Sauce Peel tart apples and
quarter them; if very large, cut the
quarters in two. Have enough to
fill a half gallon measure. Put them
into a granite or porcelain-lined pan
or kettle and pour over them two
cupfuls of granulated sugar, and set
them in the oven where they may
cook slowly, keeping the vessel cov
ered closely. The sugar will draw
out the juice, and no water is need
ed. Apple sauce cooked this way
will jell when cold, and is delicious.
Another Way Use red apples, if
you have them; cut them up, but do
not peel; have two quarts when they
are cut. Put them into a stone jar
or crock, pour over them two heap
ing cupfuls of sugar and cover close
ly; put them in a slow oven and
let remain for at least four hours.
When taken from the oven, the ap
ples will bo a beautiful red color,
and clear through, and they won't
"keep" unless you turn tho key on
them. R. S. M.
Poor Cooking
Tho women of this generation can
do no greater work for tho progress
of civilization and improvement of
tho human raco than to enlighten
all women, especially tho mothers
and housewives, upon subjects of
physiological chemistry, food values,
and healthful preparation of food,
Whllo tho more thoughtful women
living In intellectual communities
have for a number of years given
attention to such matters, women in
Isolated places, leading narrow lives,
aro still uninterested. There are
meals set upon farmhouse, tables,
and in homes of small incomes,
boarding houses, and in the city it
self, that are a disgrace to civiliza
tion and a menace to health, be
cause of the Ignorance of those to
whom this most important of all
work is entrusted. Tho time cor-
tainly will como when a housowife
will bo ashamed not to havo this
knowledge, and wo pray you, hasten
tho day! Medical Magazine
For the Housewife
Yellow soap should not be used to
wash blankets that aro to be put
away, as it contains rosin. Ono
pound of good whito soap with two
ounces of borax is enough for a good
sized pair of blankets, or other wool
ens in proportion. Bo careful to
rinso out all soap beforo packing
away.
When putting articles away, pasto
a label on every box or packago; this
label should contain a list of tho con
tents, and in this way time and worry
will be saved, should the article bo
wanted again at any time.
London requires all automobile
taximeters to bo attached to the rear
wheels, because tho hind wheels aro
moro liable to slip than tho front
ones. Ex.
Latest Fashions for Readers of
The Commoner
3271 Girls' and Childs' Rompers,
with circular bloomers. Percale,
gingham or cambric develop well in
this style. Four sizes 3 to 9 years.
3259 Misses' Six Gored Skirt,
with front and back gores forming
box-plaits. Serge, brilliantlno or
broadcloth may be used to advantage
in this model. Three sizes 13 to
17 years.
3252
32G2 Ladles' Dress, to be worn
with a guimpe. Voile, pongee and
foulard are best adapted to this
style. Five sizes 34 to 42.
3252 Ladies' Shirt Waist. This
garment is made of white linen and
the fronts and collar are decorated
with hand embroidery. Six sizes
32 to 42.
3277 Girls' Princess Dress. This
is a most becoming dress and will
develop well in challis, cashmere or
linen. Five sizes 6 to 14 years.
3273 Ladies Coat, in 30-inch
length. Any of the season's coatings
will develop to advantage in this
style. Five sizes 34 to 42.
3277
3273
THE COMMONER will supply Its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. The de
signs are practical and adapted to the home dressmaker. Full direc
tions how to cut and how to make tho garments with each pattern. Tho
price of these patterns 10 cents each, postage prepaid. Our large cata
logue containing the illustrations and descriptions of 1,000 seasonable
styles for ladles, misses and children, as well as lessons in home dress
making, full of helpful and practical suggestions in tho 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.
-A .L
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