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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.
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