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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (May 27, 1910)
JWi" W" The Commoner. MAT 27, 1910 9 'wtrr,VBF?rT' of sugar to each quart jar to be filled. iPick over the berries and pack care fully into clean glass jars, and when the syrup has boiled, pour it over the berries slowly, until the air-spaces are all filled and the jar will not hold another drop. As the berries settle, while pouring in the syrup, put more berries in the jar, but do not press. Next screw tops on per fectly tight while the syrup Is boil ing hot, and set the jars in an empty washtub, with a cloth under and be tween them so "they will not break; then slowly pour the boiling water around the jars until they are cov ered, then cover the tub with old rugs, carpet, or blankets enough of them to keep the heat in. Do this at night if you can,' and they will still be warm in the morning. Take off the rugs, and by the time the morning's work is done the jars will be cool enough to take out of the tub, wipe dry, screw down the tops as tightly as possible and set away in a cool, dark place. They will retain the flavor of fresh fruit and look nicely, keeping well. Mrs. W. R. O., New York. Contributed Recipes For a breakfast , dish, whip the whites of four eggs, stiff, spread slices of bread with it, and on each drop the yolk, whole; set in the oven to firm the egg, dust with pepper and salt, and serve hot. The slices should be buttered before spreading the egg. For fruit drinks, use saccharine instead of sugar. Put up all the fruit juices you can; they always come in handy. A delicious sauce is made by whipping a cupful of rich cream, ice cold; with half a cupful of powdered sugar and a teaspoonful of lemon or vanilla extract. The white of an egg, stiffly beaten may be added and FRESH AT NIGHT If One Uses the Right Kind of Food If by proper selection of food one can feel strong and fresh at the end of a day's work, it is worth while to know the kind of food that will produce this, result. A school teacher out in Kansas says in this connection: ' "I commenced the use of Grape Nuts food five months ago. At that time my health was so poor that I thought I would have to give up my work altogether. I was rapidly los ing in weight, had little appetite, was nervous and sleepless, and experi enced, almost constantly, a feeling of exhaustion. "I tried various remedies without crood results: then I determined to give particular attention to my food, and have learned something, of the properties of Grape-Nuts for rebuild ing the brain and nerves. "I commenced using Grape-Nuts and have since made a constant and rapid improvement in health, in spite of the fact that all this time I have been engaged in the most strenuous and exacting work. "I have gained twelve pounds in weight and have a good appetite, my nerves are steady and I sleep sound. I have such strength and reserve force that I feel almost as strong and fresh at the close of a day's work as at the beginning. "Before using Grape-Nuts I was troubled much with weak eyes but as my vitality Increased the eyes be came stronger. "I never, heard of food as nutri tious and economical as Grape Nuts." Read the little book, "The Road to Wellville," 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. the sauce served with stale sponge cake, or with fruit pudding. For a hard sauce that goes with almost any pudding, use one cup of butter and two cupfuls of sugar, flavor as preferred, beating 'well to gether. A liquid sauce, called white, sauce, is made of a;, cupful of granulated sugar, a teaspoonful of butter and a pinch of salt; pour over these a cup ful of boiling water, and thicken with a tablespoonful of flour blend ed with three tablespoonfuls of milk. Let boil a minute, take from the Are and stir in the beaten whites of three eggs, with another tablespoonful of sugar. A strawberry cocktail is nice for luncheon Or dinner. Mash one quart of hulled strawberries, cover with sugar, and let stand a half hour; then strain off the juice, make a syrup of a cupful of Bugar just moistened with water enough to melt it, and cook until it spins a' thread; remove from the fire and add the juice of the berries and the juice of one lemon. Chill it on ice, and just before serving add largo . strawber ries cut in half and bits, of banana and orange pulp. Jessie C, Missouri. Query Box once into an ungreased Turk's head or tube-tin cake pan, and bake slow ly for three-quarters of an hour first at not over 240 degrees Fahren heit, then increase the heat to 280 degrees. When done, turn tho cako upside down to draw tho cako down and out. Do not disturb it; allow It to fall out without assistance. If it should bake too fast, It will stick to the pan; if baked too slow, It will bo coarse-grained and dry. A sun shine cake may be mado In the same way, with the addition of the yolks of four eggs beaten and added to tho whites before adding tho sugar. Mrs. S. T. Rohror. In n'early all kinds of cako, tho baking seems to bo of more Impor tance than tho making, but both must be thoroughly understood If best results are to bo had. You must learn the management of your oven from actual experience, and a thermometer or indicator for tho oven is of great importance. Canning Raspberries The ordi nary process of canning will ruin the red raspberry, but here is a way that Is recommended: For throo one quart cans (glass jars prcforably) uso three cupfuls of sugar and a lit tle over four cupfuls of water. Put this on to boll. Have tho cans ster ilized, and fill with rather undor ripo fruit to havo solid. Shako the fruit down gently in tho can, and when tho syrup has boiled two or throo minutes, fill tho cans, flooding them with the syrup to fill air spaces, adjust rubbers and seal Immediately. Have on tho stove a receptacle largo enough to hold all tho cans, and bring tho water to a boil (enough water to nearly cover tho sealed cans) ; remove from tho stove, set tho soaled cans In it, cover closely and let stand until cold. Try it and report. Mrs. C. M. J. Iron all summer drosses on tho wrong side. White articles that havo been scorched should bo wot with cold water and laid on the grass in the sunshine; when dry, If tho scorch has not disappeared, wet again and 'lay In the sunshine Mrs. L. H. For canning soft ber ries, see recipe. Alice L. Leather furniture should have every bit of dust wiped off of it, then well rubbed with a little castor oil, rubbing until the oil is entirely absorbed. New Cook Mulllgatawnoy means pepper pot, and is tho name of an Indian soup. Rice should always be served with it, and it is very highly seasoned. Mrs. B. C. The capers used for sauces and pickles are the pungent grayish-green flower buds of the caner bush, a trailing shrub belong ing to the Mediterranian region. You can not grow them here. "A Reader" Instead of washing the window shades, try cleaning with flou.r, meal or bran. Lay them on the table and with a cloth or coarse mitten dipped in hot flour scrub them a little space at a time, chang ing the flour as it shows soil, until all has been gonO over. "Distressed" It is claimed that apple or pear stain can be removed by dropping hot paraffin on the spot, let stand for a few hours and wash out as usual. Try the paraf fin on something first, as it may not answer. Housewife To remove the stains from the wall paper where the heads have rested against It, mix pipe clay with water to the consistency of cream, spread on the spot and let stay for twenty-four hours, then re move with knife or brush. Jennie D; You can buy the sul phur candles used for fumigation from your druggist for ten tp fif teen cents each. Before lighting, set the candle on an old china plate, and set the plate on a large piece of sheet iron, or a tray, to prevent possible burning of the floor. Or you may set the candle in an old ket tle with sand in the bottom, then light it, go immediately out of the room, lock the door and stuff the key-hole with cloth. The room should be made as air-tight as pos sible before fumigation. Requested Recipes Angels Food Whites of eleven, eggs, beaten until quite light, but not dry; add a level teaBpoonful of cream of tartar and beat until quite stiff and glossy. Add to this a cup ful and a half of sifted granulated sugar (the fine grade used for cakes) and mix well with an egg beater; sift in slowly, mixing carefully but thor oughly, one cupful of pastry flour that has been, sifted fiyq times, add a teaspoonful. of .vanilla, 'and turn at Latest Fashions for Readers of The Commoner 3282 Ladies' Shirt ,WaIst. A comfortable model developed in any of the summer shirtings. Five sizes 34 to 42.. , 3276 Ladles' Seven-Gored Skirt. Serge, cheviot or, Panama cloth will develop to advantage in this style. Six sizes 22 to 32. 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