ffFijflJ?' The Commoner. VOLUME 10, NUMBER 44 I Tjr " fc t' k. I- fl9Krrr--T-KK! t K32a- 1 xl Conducted by HatenWktts !)(. J ep art m 3a en t f Xo Place for Mo Hie dancers dance in the palace halls To the mad, sweet music there, While I stand outside of the ancient walls In a passion of despair. Bubbles the red, red orient wine, And quiver the creamy blooms, While scintillant jewels sparkle and shine Through all of the princely rooms. I hear the persiflage, blithe and bright, And the rippling laughter free, But, O, wherever a heart is light Thero is no place for me. I stand on a mountain ledge, and lo! A city before me lies; I see its western windows glow In the flame of the sunset skies; And I think of the happy homes where wait The tenderful hearts and true Of the welcoming kisses at the gate, In the roses and the dew; The laughing lips and the eyes im pearled By sympathy I see, And I sigh to myself: In all the world No home has a place for me! I tread the turbulent streets and I Full many a face behold; I watch, them carelessly pass me by, With calm, proud looks and cold. They never dream and they neverJ will How I long their lovo to know; How their beautiful eyes make my pulses thrill, As they did in the long ago. I pass, and my lips with pride are curled; None shall my misery see; But I cry to myself "In all the . world, No heart has a place for me." I "see full many triumphant spheres Of dignity and renown; Here clash the warrior's clanging spears, There sparkles the victor's crown; Here the poet sings, and the world Is hushed To listen unto his lays; Thero the statesman stands with his honors flushed, In the splendor of his days; But whether in sphere, or high or low, On the shore, or on the sea, No rich reward will I ever know There is no place for me. Be brave, O, heart! There's a place of graves Afar in a lovely land, Where murmur the long, blue Mexic waves Up Mississippi's strand; And there, through the silvery summer-tide, - The oleanders bloom, And drift their red, sweet flowers wide O'er many a" nameless tomb; And there, when my life is over-past, In the beautiful years to be, I ahall find a rapturous rest at last In the grave Is a place for me. Will Hubbard Kernan. in which flno cookery plays an im portant part. But we warn our sis ters that there is a finer hospitality than that heaped upon the dining table, and it is not well to wear one's self out over the preparation of won derful and plenteous viands, many of which we would better do with out. When the sisters were enter taining our dear Lord, the one, "troubled about many things" and cumbered with much serving, com plained of her who left all to sit at the Master's feet and hear His voice, He, who "spake as never man spake," told her that the one at His feet had chosen the better part. I do not think the Master rebuked her for trying to get up a good dinner" for Him, but for trying to make it so elaborate that she must put aside the opportunity to profit by His won derful counsel and wisdom. So, the housewife of today should look upon the gathering of loved ones more in the light of a social gathering of congenial friends, than as a feast for the body that leaves no time for the interchange of thought and sym pathies. A few excellently cooked dishes, served with happy faces and cheerful hearts Is much better than the "groaning table" with the house wife and hostess too terribly tired to do anything but worry that every thing may not turn out "just right," or that there may be one dish too few to cover her table. There is a beautiful story in the Bible, about the few loaves and few fishes; they seemed so few to the doubting disciples; but the Mas ter said "Feed the multitude," and He blessed the few loaves and fishes and "they fed the -multitude," and "they did eat, and were filled." Do you think they would have been "filled," if God's love and blessing had not gone out with the broken food? The feast should not all be of food for the body. much handling of eggs and poultry. The inspectors were given credit for the article copied. Query Box E. J. C. See recipes for fruit cake In another column. "A New Housewife" See recipes for brown breads in another column. (Quite a few of our friends kindly sent the words of poems requested, in some instances sending favorites of their own, for which kindness they have our thanks. The poems will ap pear as soon as possible.) Ella L. These five things must never boil milk, fish, tough meats, tough fowls and corned beef. The water must merely ripple, or simmer. J. D. If a young man is anxious to know a girl, he should find some one to introduce him, and the one introducing him is supposed to vouch for his respectability. "Ignorance" When calling, It is the rule to lay your card on a table, or other convenient place, leaving it merely as a reminder of the call, and address of caller; it is never given to the person being called upon. Annie S. Stenciling Is not a' "craze" of the day, but an estab lished stylo of decorative work -which seems lasting in. favor. The work requires no great skill, but needs doing carefully. R. J., Illinois, wishes to know the beet way to scour or clean fleeces of wool and prepare it for making a mattress. Will some one please tell him. Mrs. I. J. Scarfs are used for table covers, the length usually he ing about fifty inches; a heavy brown or gray linen is well liked, although the peasant crash, being only seven teen inches wide, is in much favor. The linen is twenty-two inches wide. spoon of cloves, two teaspoons of allspice, and half a nutmeg grated add this to the batter together with a pound of pastry flour that has been sifted several times to lighten it; stir well, or knead with the hands before adding the fruit, which should be ready washed, picked and dried and well floured before begin ning the cake. The relative propor tions of fruit may be varied to suit the individual taste, but these may be used: Two pounds of currants, two pounds of Sultana raisins, two pounds of seeded Malagas, one pound of citron cut in very thin slices, one fourth pound of shredded candied prange peel, and one gill each of un fermented grape juice and lemon juice. Knead again for ten to fif teen minutes, and pour into cake pans -holding about three quarts each, and lined with well buttered paper. The fire should be so arranged that it need . not be replenished until the cake is done baking, but if this is impossible, the replenish ing should be done a little at a time, so as not to diminish, the heat. Do not let bake too fast. If the oven seems too hot, deaden with a pan of cold water, changing as it gets warm, until the oven is right. This knowledge and control of the oven must be gained by experience with one's own stove. When the cake is cool, Ice as desired, and roll in par affin paper; cover closely in a box or stone jar. This cake should be made several weeks or a month before cutting. Brown Breads Make the yeast about 9 o'clock in the morning, using unbolted graham flour. The last thing at night, mix two cupfuls of warm water, two cup fuls of unbolted flour, yeast, a" tea spoonful of salt and sugar as de- STOPPED SHORT Taking Tonics, and Built Up ou Right Food Fruit Cake Tho Old-Timo Burial Robo One of our readers asks that some one who knows will give directions for the making of the shroud used long ago, when loving hands fash ioned the last garment for the friend who had passed on. The garment in question was long enough to wrap around and under tho dear feet, about eighteen inches longer than the body, thus giving the mourning ones tho feeling that the feet of the sleeper were "comfortable." Many people would prefer to use this kind of shroud for their dear ones, rather than the unattractive ready-made coverings carried in stock by the undertakers, which aro mado to sim ulate a dress, coarse of material, with cheap lace and inferior silk on the immediate front, short in length, and high in price. We shall be glad to pass the Information along, for the guidance of those to whom this loving last office of kindness to a dear one may come. A Criticism The success in making of a black, moist -fruit cake lies as much in the manner of making and baking as in the Ingredients. The mixing must be thorough, and the best cake bakers knead it with their hands to insure the proper blending. The cake contains but little batter in proportion to the fruit, and when put in the oven it does not rise, but swells slowly, the juices of the fruit permeating the whole mess. The baking must be continued for five nours, at least, wun so moderate a heat that, at the end of that time, the cake will be moist and tender but "still firm enough to hold togeth er. If baked too rapidly, the cake will be ruined. In all the old recipes, where success is guaranteed, brandy or Jamaica rum are used, but the cook of today often substitutes unfermented grape juice and lemon juice, if the liquors are objection able, and they say the cakes are just as good. Below we give a recipe sent in by a "Grandmother's Girl," which is claimed to be one of the very best Tho Much-Serving" At this season, when the great homo festival, Thanksgiving day, and its close rival, Christmas, come so In a recent department, we gave a few Items, sent out by the govern ment and state pure food inspectors for the instruction of housewives, among others, the Information that "smooth, shiney eggs are usually bad; rough-shelled eggs are fresh." Mrs. W. A. T., of New York, takes exceptions to the statement, saying it is untrue, and that tho official in close together, tho heart of the housekeeper is usually in her kitch- spectors were mistaken, as she per n. Intent on a pleasing hospitality sonally knows to tho contrary, from Black Fruit Cake Cream together one pound of fresh, well-washed butter, and one pound of the finest granulated sugar (confectioner's XXX sugar may be used) ; grate in the yellow rind of a lemon, and hreak into the mixture ten eggs, one by one, beating vigor- The mistake is frequently made of trying to build up a worn-out ner vous system on so-called tonics drugs. New material from which to re build wasted nerve cells is what should be supplied, and this can be obtained only from proper food. "Twoyears ago I found myself on the verge of. a complete nervous col lapse, due to overwork and study, and to illness in the family," writes a Wisconsin young mother. "My friends became alarmed be cause I grew pale and thin and could not sleep nights. I took various tonics prescribed by physicians, but their effects wore off shortly after I stopped taking them. My food did not seem to nourish mo and I gained no flesh nor blood. "Reading of Grape-Nuts, I deter mined to stop the tonics and see what a change of diet would do. I ate Grape-Nuts four times a day, with cream and drank milk also, went to bed early after eating a dish of Grape-Nuts. "In about two weeks I was sleep ing soundly. In a short time gained 20 pounds in weight and felt like a different woman. My little daughter whom I was obliged to keep out of school last spring on account of chronic catarrh has changed from a thin, pale, nervous child to a rosy, healthy girl and has gone back to school this fall. the only agents used to accomplish the happy results." Read "The Road to Wellville," in pkgs. "There's a Reason." Ever read the above letter? A nevr one appears from time to time They ously between eggs. Mix together half a cupful of molasses, a tea- aro genuine, true, and full of huma spoonful of cinnamon, half & tea-1 interest. G