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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (July 15, 1910)
-rsui JlVWRffmM 'IW'WWJW1 'W t i'f lWg The Commoner. 9 JULY 15, 1010 thin, loose flannel will often save a sickness. Don't let the children eat every thing on the table; give them plenty of plain, wholesome food, suited to their years and digestion, and let them have fruit in abundance of a kind that agrees with them. Cleanliness, fresh air, suitable clothing, and plain food with abun dance of exercise and plenty of sleep are hygienic "measures. Gleanings It is not only on Memorial day that on realizes that our veterans of the civil war are rapidly dropping off. the pension list. Any one who has lived to three-score years realize that their circle of old friends is sure ly drawing in, and that the friends of one's youth are passing away. It is said that about ninety names are being daily dropped from the pen sion rolls, this indicating about 2,700 deaths each month. A table rela tive to the number of soldiers en listed in the army and navy in the civil war shows that there were 2, 778,309 enlistments. There were later the minor children and widows of the deceased soldiers in addition to the living veterans, to swell the list of those drawing pensions. A correspondent for the House keeper tells how she made a fireless cooker for ten cents. The grocer gave her a large wooden candy pail, and she bought ten cents worth of asbestos, which can be bought in sheets; she lined the bottom, sides and Inside the cover of the pail with the asbestos, then packed it with hay, pressing the hay tightly around the utensil intended for cooking the food a three-quart granite pail with close cover; next she made a cushion for the top, and stuffed it with hay. After starting the food it was placed in the cooker and closely fastened down. Tho writer says this "home-made" cooker worked well, and has saved her much fuel. One of our readers tells of a fire less cooker made of a common tin bread box, costing fifty cents. She lined the box with newspapers, lap ping at the bottom and corners, using several thicknesses. She then shred ded a lot of newspaper, and after set ting in the box tho granite pails she intended to cook in, packed the shredded paper tightly and solidly about them, and made a pad of tho shredded paper for the top. After starting her foods to cooking prop erly, the pails were set in tho "nests," and covered with several thicknesses of papers, tho pad then put on, the top fastened down, and a piece of clean carpet (kept for the purpose) tucked closely about it. This was cheap and satisfactory. or pounded Ice, sprinkle in each glass a tcaspoonful of sugar, add a slice of lemon and two candled cher ries, then pour in tho hot tea, allow ing room in tho glass for tho melting ice. Lemonade Slice very thin two fresh lemons and put in a bowl with a teacupful of nice granulated sugar, pour over it a pint and a half of boiling water, cover closoly and let stand until cold, then strain and add to it the juice of four lemons and four well beaten eggs; beat vigorous ly until thoroughly blended, then serve in tall high glasses. Iced Coffee Make coffee in tho usual way, but have it very strong and clear. Strain, and add boiled milk and sugar to taste. Or sugar may bo added when served. Havo tho mixture thoroughly chilled, pour in high glasses in which several tablespoonfuls of shaved ico have been placed. Pineappleade Crushed or grated chopped fine, or grated. Put tho pulp In a bowl with the strained julco of ono lornon; to one pound of granulated sugar add rt pint of boil ing water, let boll togothor for twen ty minutes, skimming. Pour this boiling syrup over tho fruit, cover closely and let stand for three hours, then strain through a thin muslin cloth, add a quart bottlo of soda wa ter to give snap and servo at onco. If liked, berries, or blocks of plno applo may bo added to tho drink on sorvlng. A paint brush several of them -and a pot of paint and ono of var nish will provo attractive things, If you got tho habit of using thorn. Many things will look "as good as new" if given a now dress. Palnta, ready mixed, aro cheaper than tho scrubbing brush, and a coat of enamol is often a money savor. If you havo a' homo, let It bo more. than Beautiful TURN OVER TIME When Nature Hints About tho Food When there's no relish to any food and all that one eats doesn't seem to do any good then is the time to make a' turn over in the diet, for that's Nature's way of dropping a hint that the food isn't the kind re quired. ''For a number of years I followed railroad work, much of it being office work of a trying nature. Meal times were our busiest and eating too much and too quickly of food such as is commonly served in hotels and res taurants, these togother with the sedentary habits were not long in giving me dyspepsia and stomach trouble which reduced my weight from 206 to 160 pounds. "There was little relish in any food and none of it seemed to do me any good. It seemed the more I ate the poorer I got and was always hungry before another meal, no mat ter how much I had eaten. "Then I commenced a fair trial of Grape-Nuts food, and was surprised how a small saucer of it would carry ome along, strong and with satisfied appetite, until the next meal, with no sensations of hunger, weakness or. distress as before. "I have been following this diet now for several months and my im provement has been so great all the others In my family have taken up the use of Grape-Nuts with complete satisfaction and much improvement In health and brain power. "American people undoubtedly eat hurriedly, have lots of worry, thus hindering digestion and therefore Heed a food that is predigested and concentrated in nourishment." Read "The Road to Wellville" in pkga. "There's a Reason." Ever read the above letter? A new one appears from time to time. They o genuine, true, and full of human terest. Some Seasonable Recipes Rhubarb Shrub Cut up eight fine large stalks of rhubarb and mix it with four ounces of raisins seeded and chopped; simmer slowly with three pints of water for half an hour, then strain; add a teaspoonful of r'osewater and lemon syrup as liked. Bottlo tightly and when wanted to serve, pour over shaved ico in pretty glasses. For convenience, mako a goodly supply of lemon syrup that it may be on hand for any occasion. Make a syrup of two pounds of granulated sugar and one pint of cold water, stirring until the sugar in all dis solved; beat in tho white of an egg while the water is still cold, and when slowly brought to a boll, re move the scum. Continue boiling and skimming as long as scum arises; then add the thin peel of one or two lemons and leave until cold. Then add the juice of one dozen lemons, straining out the seeds; bring again to the boiling point and bottle while quite hot. Cream Nectar To one gallon of boiling water add four pounds of granulated sugar and five ounces of tartaric acid. Beat the whites of three eggs, and pour into a bottle with a little of the warm syrup; shake vigorously, then pour this in to the kettle of syrup, and beat well into it. Let boil three minutes, re moving any scum. Flavor with any preferred extract, and seal in bottles for use. When wanted, take two tablespoonfuls of the syrup and put into a tumbler of iced water with one-half teaspoonful of baking soda. Serve at once. Maraschino Punch Mix into a bowl one-half pound of fine granu lated sugar, one quart of cold water, the juice of two lemons, grate in the rind of two oranges, adding their juice, and half a pint of maraschino. Strain this into the freezer; when nearly frozen, add the whites of four eggs beaten to a froth, and finish freezing. When uerving, pour on each glass of punch ono tcaspoonful of maraschino. . v u a sned. or a sneiter. canned pineapple may be used, or the things aro a tonic, both to body and fresh fruit may be peeled, sliced and I soul. Hot Weather Beverages Iced Tea Make a pitcherful of quite strong tea in the usual manner, and strain; set away to get quite cold before time to use It While still quite hot, and just after strain ing, add to the tea a pound and a half of nice sugar for each quart of the tea. When ready to serve, pour in glasses containing pounded Ice and a slice or two of lemon. Another Brew the tea very strong (not by boiling, but by using extra quantity of tea leaves) steep and strain after five minutes; while still hot, fill tall glasses with shaved Latest Fashions for Readers of The Commoner 2980 Ladies' Shirt Waist. White linen and largo pearl buttons was used to develop this waist. Seven sizes 32 to 44. 3312 Child's Dress. Sheor nain sook, lawn or batisto will all provo satisfactory for tho development. Three sizes 1 to 5 years. 3170 Ladies Semi-Princess Dress. Any of the spring materials aro adaptable to this neat model. Six sizes 32 to 42. 3330 Ladles' Dressing Sack. Nainsook, lawn, batiste or any sheer material may be used for this model. Seven sizes 32 to 44. 331G Girls' Dress. The pictured design is very daintily developed in any shade of linen or any other ma terial. Four sizes 6 to 12 years. 3331 Ladies' Night Gown. Cam bric, lawn or muslin aro adaptable to this model. Seven sizes 32 to 44. THE COMMONER will supply its readers with perfect fitting, seam allowing patterns from the latest Paris and New York styles. Tho de igns are practical and adapted to the home dressmaker. Full direc tions how to cut and how to make the garments with each pattern. The prico of these patterns 10 cents each, postage prepaid. Our large cata logue containing the illustrations and descriptions of 1,000 seasonable Btyles for ladies, 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 Dept., Lincoln, Neb. I 31 -if. ! i ft 1 A Mf ) m M !! i I H Mi t N-tjsic i afrfftrf V-r w jf riri iftj.uk tfifar r,r. 40tfb&)&tltbJj&m.J u .jjMj4b jtUi'iJii ,uV,aa ' .luia&a&M&JtffctdK, MRU.. L