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The Commoner.
9
JUNE 10, 110
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sorb much of the juice, and. give body
to it. The seeds should be removed
from apples, peaches, pears, cherries,
plums and large-seeded grapes before
putting Into the pie-crust. Neat pies
should have a slit cut in the top cover
to let out the steam.
StaleSBrcad
Do not throw the scraps of bread
into the garbage can or swill barrel.
Do not let the scraps mildew. Take
stale bread and put in water to soak
over night. Mash well next morning,
add a little flour, salt, a little sugar,
three eggs, a pinch of soda and stir
all well together; have your pan well
greased, and hot, and with a spoon
dipped In water, lift the stiff batter
out by spoonfuls, dropping into the
hot pan, and bake-immediately in a
rather hot oven. This will make ex
cellent biscuits. Or the scraps may
be used in batter cakes, or in a dish
of tomatoes, or rolled and used on
top of meats. There are so many
ways, if one would only study them
up.
Mrs. D. D. O., Alabama. (Mm. O.
recommends the young housewives to
get the recipe booklet, free for the
asking, published by one of our best
baking powder companies. Many of
the free cookery books given out by
advertisers are well worth having.)
For Salad Dressing One beaten
egg, one teaspoonful of mustard, one
tablespoonful each of sugaT, melted
butter, a little salt and five table
spoonfuls of vinegar. Cook, and when
ready to use, add half a cupful of
cream; if no cream, use milk, but
not quite so much. A few nuts
chopped and added to cabbage salad
with this dressing is very nice. If
kept in a cool place, twice the quan
tity may be made and will keep sev
eral days. Mrs. B. E. D., New York.
(Mrs. D. kindly offers to "help out"
our young friends in matters culinary
if they will write to her; her address
can be obtained from the Query
Box.)
For Our Young Housewives
Delicious Salad Grind one-half
cupful of peanuts; add half a
cupful of vinegar, one beaten egg
and butter size of an egg; cook the
vinegar, egg and butter together,
mix with the peanuts and pour over
two sliced bananas.
Salad dressing One level tea
spoonful each of mustard and salt,
one tablespoonful of sugar, one egg,
and half a cup of vinegar, with a
piece of butter size of an egg and
one teaspoonful of flour. Stir all to
gether and cook; pour over chopped
cabbage with a little onion added.
May be used with cold potatoes.
Mrs. W. A. T., New York.
Old Virginia Salad Dressing
(Good and very easy to make.) One
egg well beaten, scant teaspoonful
of sugar, one .teaspoonful of mus
'tard, a Httle salt, pinch of black pep
per; beat all well together; add a
small cup of vinegar, stirring all the
time, then a spoonful of butter; set
on the stove and cook until about as
thick as cream; stir while cooking
to keep it nice and smooth. Fine for
potatoes, lettuce or any other salads.
Using Imperfect Fruits
Many times one has fruit which,
from some cause, is out of shape, or
otherwise imperfect. A good way to
use small or imperfect peaches is to
make a small sponge cake, bake in a
square pan, and when done slip outr
onto a platter. Have the peaches
nicely peeled and cut and cover the
top of the cake with the pieces,
sliced and sugared, and serve with
whipped cream. Other suitable fruits
may be used the same way.
Pineapples may be canned when
plentiful. This requires one-half
pound of sugar to one pound of fruit
sliced; no water is necessary. Boil
for about fifteen minutes, then pack
in jars, potir in the syrup until the
jar Is full, seal, and keep in a cool
place.
Preserved oranges; while the fruit
is plentiful, select large fine ones;
boil in clear water until they can be
pierced with a broom-straw. Dro'n
and pack into jars. Make a syrup of
three pounds of sugar to four pounds
of fruit; pour over the fruit and let
stand over night; next day boil in
this syrup .until the whole is thick
and clear; pack in self-sealing jars,
pour the syrup over them and seal.
preserving kettle with just enough
water that clings to the pieces from
the washing to start the plant cook
ing without scorching. Some prefer
to covor with water to start with.
Boil to a pulp, and pour into a jolly
bag to drain. Tako sugar, cup for
cup, heat in tho oven and when the
juice is returned to tho stove and
brought to a boil, add tho hot sugar;
let boil briskly until it jollies on tho
spoon, then treat as other Jollies. An
orange or lemon added to bach
quart of juico will add to the flavor,
only tho Juice of tho fruit being used.
Rhubarb stewed down thick, can
bo used as soft fruits in making
shortcake. For canning, it is not
necessary to cook tho rhubarb; clean
and cut into small pieces, pack close
ly in self-sealing jars, and run cold
water in to overflow and fill all air
spaces, then seal. Others claim that
the rhubarb will keep fine if packed
in Jars, and sealed air-tight without
any water. It adds to the flavor of
many fruits if combined with them,
and if fruits arc scarce, this Is an
economical way of using tho stalks.
For tho Homo Seamstress
When tho inside scam of tho sleeve
is always pulling out of its proper
place (which is a straight lino from
the insido of the arm to tho wrist
bono, or root of tho thumb) it is a
very difficult fault to remedy, as tho
trouble lies entirely in tho cutting.
These seams pull crooked because tho
material was cut crooked. Tho grain
or thread of tho goods should bo
straight along tho Insido seam. Or
it may bo that tho slecvo is not put
In right, or tho arm-holo itself may
bo too largo. Before cutting into
matorial, study tho directions and in
dicating marks and notches en tho
pattern, and do tho altoring to fit tho
figure, if -.ny is necessary, according
to directions.
Many breads can bo mixed up by
a child, if she can read and follow
directions; but tho baking must bo
correctly done, or tho result will bo
failure. The housewife must know
how to control conditions and bo
I fully acquainted with her cook-
range.
FEED CHILDREN
On Properly Selected Food. It Pays
Big Dividends
If parents will give just a little
Intelligent thought to the feeding of
their children the difference in the
health of the little folks will pay,
many times over, for the small
trouble.
A mother writes, saying: "Our
children are all so much better and
stronger than they ever were before
we made a change in the character
of the food. We have quit using
potatoes three times a day with cof
fee and so much meat.
"Now we give the little folks some
fruit, either fresh, stewed, or canned,
some Grape-Nuts with cream, occa
sionally some soft boiled eggs, and
some Postum for breakfast and sup
per. Then for dinner they have some
meat and vegetables.
"It would be hard to realize the
change in the children, they have
grown so sturdy and strong, and we
attribute this change to the food ele
ments that, I understand, exist in
Grape-Nuts and Postum.
"A short time ago my baby was
teething and had a great deal of
stomach and bowel trouble. Nothing
seemed to agree with him until I
tried Grape-Nuts softened and mixed
with rich milk and he Improved
rapidly and got sturdy and well."
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.
Rhubarb Ways
One of the "never-fails" is a rhu
barb plant, and it is not half so ap
preciated as it deserves to be. We
do not know whether to call it a
fruit or a vegetable, but from its
uses, should judge the name of fruit
would best suit its possibilities. We
have been asked for some ways of
using it, and right now is a good
time to begin putting It up. If the
stalks are'Old.and tough, it is as well
to peel them, but the tender stalks
need no peeling, and the skin gives
the product a better flavor. Uso as
little water as possible with it, as
the stalks make their own juice, If a
little sugar is added. When cooking
for sauce, wash clean, lift out of the
water and drain a little, then put into
the cook vessel, add the sugar, and
cover, and as it cooks, the sugar will
draw out plenty of juice.
Rhubarb Jam Allow one pound of
sugar to each pound of rhubarb, and
add one lemon. Grate the thin yel
low rind from one lemon (for each
pound of the fruit), then slice the
pulp, remove the seeds and put into
a stoneware or china vessel; over this
lay the chopped rhubarb, cover all
with tho sugar, and let stand over
night. In the morning put all Into
the preserving kettle and cook very
slowly "for about an hour; stir fre
quently as it thickens, using a wood
en spoon or paddle. When thick
enough, pack into china, earthen
ware or glass Jars, and let get cold;
then pour over the top one-fourth
Inch of paraffin wax, melted. Cover
closely and set away in a cool, dry
place.
Rhubarb Jelly Wash the stalks
well, and cut Into pieces; put In a
Latest Fashions for Readers of
The Commoner
3266 Ladies' Shirt Waist. FIno
lawn, batiste or jaconet are adapt
able to this model.. Five sizes 34
to 42.
3261 Boys' Russian Suit, con
sisting of a blouse having sleeves
plaited at bottom or finished with
wristbands, and knickerbockers.
Serge, chambray or duck are adapt
able to this model. Four sizes 2
to 5 years.
3255 Ladles' Apron. Lawn, ging
ham, chambray, cambric or dimity
are all adaptable to this model. One
size.
325ft
3280 Ladies' Shirt Waist. Fab
rics which will develop best in this
style are linen, cotton polin or silk
gingham. Five sizes 34 to 42.
3256 Ladies' Tunic Skirt. This
is a graceful model and will develop
well in plain or bordered nun's veil
ing in any desired shade. Five
sizes 22 to 30.
3250 Ladies' Dress, with an at
tached nine-gored skirt. Washable
fabrics are best suited for this model.
Five sizes 34 to 42.
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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 the 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 seasonablo
styles for ladles, misses and children, as well as lessons In homo 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 DcpL, Lincoln, Neb.
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