cpr
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AUGUST 12, 1910
The Commoner.
V" -y-T-yv
years later, in 183G. Sometime
after its appearance, a friend hand
ed her a leaflet containing the
hymn, saying ho was sure she would
liko it. Then, for the first time,
she acknowledged its authorship.
Putting Up Vegetables
For canning corn and tomatoes to
gether, tho following is a good meth
od: The proportions are one-third
sweet corn to two-thirds tomatoes.
Each vegetable should bo prepared
as for canning separately mixed and
packed firmly in the jars as advised
for corn, using a small potato mash
er or pestle. The jars should be
filled to within a half inch of the
top, and to each jar one-half level
teaspoonful of salt should be al
lowed, then the jar should be filled to
overflowing with fresh tomato juice
or cold water. These jars should be
fitted with new rubbers, and the
glass or metal tops put in place, but
not screwed down tightly; set the
jars on the false bottom or rack in
the wash boiler, or whatever they
are to be boiled .in, and the boiler
filled to within two or three inches
of the tops of the jars, with cold
water; the vessel should then be put
over the fire and the water brought
to the boiling point gradually, then
closely covered and allowed to boil
for half an hour, then seal the jars
tight and continue boiling for from
one and one-quarter hours to two
hours, then set off of the fire and
the jars allowed to cool in the wa
ter before putting away. Some claim
that after boiling for an hour or so,
they should be allowed to stand for
twenty-four hours, then tho boiling
repeated for an hour and a half, re
peating on the third day.
This same process, though with
longer boiling in the first water, will
do for corn, beans and peas.
Fruits or vegetables put up with
preservatives, such as are used by
some cooks, are unhealthy, and will
cause stomach trouble, as a preser
vative that will keep the contents
of tho Jar will also keep them from
digesting easily. Better depend on
thorough sterilization and plenty of
boiling.
THE VERY TIME
"When Powerful Food is Most Needed
The need of delicate yet nutritious
food is never felt so keenly as when
a convalescent gets a set back on
account of weak stomach. Then is
when Grape-Nuts shows its power for
it is the most scientific and easily
digested food in the world.
"About a year ago," says a Kansas
woman, "my little six-year-old neice,
Helen, left the invigorating and
buoyant air of Kansas, where all her
life she had enjoyed fairly good
health, to live in the more quiet at
mosphere of Ohio. She had a com
plete change of diet consisting of a
variety of food, and of course a
change of water, somehow she even
tually contracted typhoid fever.
"After a long siege her case
seemed hopeless, doctors gave her
up, and she was nothing but skin and
bones, couldn't eat anything and for
weeks did not know even her father
or mother. Her parents, wishing to
get something delicate and nourish
ing, finally hit upon Grape-Nuts food
for her and it turned out to be just
the thing.
"She seemed to relish it, was soon
conscious of her surroundings and
began to gain health and strength so
rapidly that in a short time she was
well, playful and robust as if she
had never been ill.
"We all feel that Grape-Nuts was
the predominating factor in saving
the sweet little girl's life."
Read the little book, "The Road
to Wellville," in pkga. "There's a
Reason."
Ever read the above letter? A now
ono appears from time td time. They
are genuine, true, and 1 ull of human
Interest.
Some Good Catsups
For catsups that are not intended
to be cooked, everything should bo
of the best, and as freshly gathered
as possible. Here are several good
recipes:
Cucumber Catsup Select fresh,
tender cucumbers, not ripe, but in
the white stage. Peel thinly and grate
them into a largo bowl until there
is enough for two quarts of pulp
after the juice is all drained out of
them, pressing gently with a wooden
spoon until the juice stops running.
With this pulp add half a pint of
grated white onions, half a pint of
grated horseradish, half an ounce of
ground black pepper, six level table
spoonfuls of very light brown sugar,
and salt to taste. Mix the pulp and
seasoning thoroughly. Have ready
three quart jars; divide tho mixture
into three parts and put ono part
into each jar, then fill to overflow
ing with the best cider vinegar. As
soon as all air spaces are filled with
the vinegar, screw down tho tops
tightly, and set away in a cool place.
Be sure that tho jars are air-tight.
This is fine. Emory S.
Another Half a peck of solid ripe
tomatoes peeled and sliced; sprinklo
lightly with half a cupful of salt
and let drain for two hours. Then,
to the pulp, add one cupful of grated
horseradish, half a cupful of fine
table salt, half a cupful of white and
black mustard seeds, half and half,
one cupful of grated onions, four
celery heads chopped fine, or run
through a chopping machine, ono
cupful of light brown sugar, one tea
spoonful each of ground cloves, nut
meg and cinnamon, and three pints
o best older vinegar. Mix thorough
ly and put away in large mouthed
bottles or small jars; best sealed,
but will keep without.
For Chili Sauce, eight quarts of
tomatoes, peeled; three cupfuls of
green peppers, two cupfuls of onions,
three cups of sugar, one cupful of
salt, three pints of vinegaT, three
teaspoonfuls each of cloves and cin
namon, two teaspoonfuls each of
ginger and nutmeg. Chop tomatoes,
peppers and onions very fine and boil
all together for three hours, then bot
tle and seal.
wo re-print two, not knowing which
may bo wanted.
To Can Corn Nino pints of corn,
cut from the' cob; one pint of sugar;
half pint of salt, ono pint of water.
Mix and lot stand a few minutes until
tho juice rises to nearly cover the
corn, then boll fifteen minutes and
seal while hot. To preparo for uso,
soak and drain off tho water till It
tastes juBt salt enough, then season
with a little butter and cream thick
ened with a spoonful of flour; sweet
en a little If liked. Tho sender of
this recipe, Mrs. A. V. S., of Iowa,
says sho has used this recipe for
threo years and never lost a jar.
Pickling Corn A Reader recom
mends this method of putting up
corn for winter: Take good, firm
ears, not too hard for table, and
pick clean of silks; pour boiling wa
ter on a tu6ful of corn thus pre
pared. Have a barrel or cask half
full of good, strong brine; take tho
ears from the tub and pack closely
to within four or five Inches of the
top; make a good, strong cover to
fit insldo tho keg, weight It down
and, keep the corn under the brlno
all the time. Tho corn will not be as
salty as one would suppose, as tho
cob absorbs tho brine. When to bo
used, cut tho corn from the cob and
soak overnight. Early sweet corn,
planted In July or even as lata nn
tho first of August, If good care Is
given it, will usually mature in tlrao
for putting up In this way.
A Corn Salad Ono dozen largo
eaTs of sweet corn, Just ready for
table uso; ono medium sized solid
head of cabbago chopped qulto fine;
three tablcspoonfuls of ground yol
low mustard cooked in ono pint of
vinegar; ono cupful of sugar (cor
fee C), two rGd peppers chopped
fine, threo tablcspoonfuls celory
seeds, ono tablcspoonful of salt. Tako
ono quart of good vinegar and heat
to a boil; put Into It corn, salt and
sugar and let boil ten minutes; then
add cabbago which should heat woll
through; tako off tho heat, add col
cry, peppers, hot mustard and vino
gar, and stir well; seal scalding hot.
Latest Fashions for Readers of
The Commoner
3313 -Ladles' Shirt Waist. A
very pretty waist developed In taffeta,
pongee or China silk. Six sizes 32
to 42.
3313
Requested Recipes
Lady Fingers Put into a large
bowl one-half pound of powdered
sugar and the yolks of eight eggs;
beat until it forms a soft froth. Then
beat the whites separately, and after
you have stirred one-half pound of
flour in with the yolks and sugar,
stir beaten whites into the mixture
lightly, adding at the same time
about twenty drops of vanila extract
Have on hand what is known as a
paper cornet (a piece of stiff paper
folded somewhat like a cornucopia)
and pour the dough in this, then push
it out on a baking tin lined with a
buttered paper, in three lengths;
sprinkle powdered sugar over the
dough and bake in a slow oven.
A sweet salad dressing is made as
follows: Boil one cup of sugar in
one cup of water until tho syrup be-
gins to thicken; when cold add the
jUlCO OI a lemuu, uu uiaugu, uuu-
two tablespoonfuls of pineapple
juice. This is enough for one pint
of fruit, and may b.o used for any
kind of fresh fruit which has been
prepared Ty peeling and slicing the
laTge kinds and seeding the small
kinds. Mix and put into a cool place
for several hours before serving.
jt2000
3322 Girls' Dress. Any of tho
pretty silk poplins or ginghams may
be used to advantage for this model.
Four sizes G to 12 years.
2900 Ladies' Semi-Princess Dress
closing in front with an attached
Beven-gored skirt and a removable
chemisette. Any of tho summer
silks would develop well in this style.
Seven sizes 32 to 44.
3323 Ladies' Corset Cover. Em
broidery flouncing is tho best ma
terial for this model. Six -sizes
32 to 42.
3319 Boys' Suit, consisting of a
blouse slipped on over the head; and
knickerbockers. Chambray would be
best suited to this model. Threo
sizes 2 to 4 years.
2269 Ladies' Work Apron.
Checked gingham, percale or muslin
are adaptable to this design. Four
sizes 32, 36, 40 and 44.
a
Canning Corn With Salt
On ft of our readers asks' for
"corn" recipe which appeared' some
time last yeah As we gave several,
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from tho 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. The
price of these patterns 10 cents each, postage prepaid. Our largo cata
logue containing tho illustrations and descriptions of 1,000 seasonable
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In ordering patterns give us your name, address, pattern number
and size desired. '
Address THE COMMONER, Patten Depi., Lincoln, Neb.
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