T
jw
DECEMBER", 1910 '
The Commoner.
feathers; the water should thorough
ly wet all the remaining feathers and
down; then roll the carcass closely
In an old blanket, or anything that
will keep the steam in, and it should
be left thus wrapped for at least ten
minutes. Then begin with the legs
and rub the feathers toward the
head, rubbing until all down Is re
moved, and then nfnlr mif nil i
feathers, if any. The goose is as
dirty jn its habits as is the hog, and
it is so full of fat, which oozes out
at every pore, becoming mixed with
dust and dirt, that it must be
. scrubbed with soap and water and a
brush, before the bird is drawn. It
is well to singe the carcass before
washing. When clean, cut off the
head and feet, split the. skin at the
back of the. neck and take out the
gullet; make a long vent to the
breast bone and remove tin intes
tines without breaking; wash the in
side, wipe and rub with half an
onion and sprinkle insido lightly
with salt and pepper. Fold tho wings
back and fasten in the long skin at
the neck with a stitch; put the legs
close to the body, fasten with ' a
stitch through the body of the goose,
. and fasten down the legs by another
stitch through the rump. It is now
ready to stuff with whatever dres
sing is liked, and the vents and cavi
ties stitched up, before baking as any
other fowl. If the bird is steamed
or parboiled (steaming is preferable)
until.half done, before baking, it will
be less liable to" be underdone. It
should be cooked from an hour and
a half o three hours, according to
age and tenderness. Tho cooking is
very much the same as with other
fowls, dredging, basting and brown
ing. A good stuffing is made as fol
lows: Four good sized onions, grat
ed or minced fine; half their quan
tity of green sage leaves, or one
fourth of dried; a large lump of .but-
te'rHhe- size of a walnut; the beaten
yolks of two eggs and -pepper and
THEY GROW -
Good Humor and Cheerfulness from
Right Food and Drink
Anything .that interferes with good
health is apt to keep cheerfulness
and good humor in the background.
A Washington lady found that let
ting coffee alone made things bright
for her. She writes:
"Four years ago I was practically
given up by my doctor and was not
expected to live long. My nervous
system was in a bad condition.
"But I was young and did not
want to die so I began to look about
for the cause of my chronic trouble.
I used to have nervous spells which
would exhaust mo and after each
spell it would take me days before I
could sit up in a chair.
- "I became convinced my trouble
was caused by coffee. I decided to
Btop it and bought some Postum.
"Tho first cup, which I made ac
cording to directions, had a soothing
effect on my nerves and I liked the
taBto. For a time I nearly lived on
Postum and ate little food besides.
I am today a healthy woman.
"My family and relatives wonder
if I am the same person I was four
years ago, when I could do no work
on account of nervousness. Now I
am doing my own housework, take
care of two babies one twenty, the
other two months old. I am so busy
that I hardly get time to write a
letter, yet I do It all with the cheer
" fulness and good humor that comes
from enjoying good health.
"I tell my friends it is to Postum
I owe my life today."
Read "The Road to Wellville," in
pkgs. "There's a Reason."
. Ever read the above letter? A new
' no appears from time to time. They
ro genuine, true, and full of human
Interest.
9
salt to taste. Mix well and fill tho
cavities.
For tho Cliristmas Meals
Oyster Stuffing for Turkey
Eighteen . oysters, half a teaspoouful
vi mixou ueros, two eggs, a half cup
ful of grated bread crumbs, two
ounces of butter, salt and pepper to
lusie. uiiop tne oysters a litthi, mix
all other ingredients, using tho eggs
to moisten.
Onion Stuffing for Goose Three
large onions, two tablespoonfuls of
dried sage pulverized, two ounces of
butter, four ounces (half a cupful)
of bread crumbs, one egg, salt and
pepper to taste. Peel the onions,
cook for ten minutes, then drain and
chop fine; mix onions and bread
crumbsrbutter and sago; season with
the 3alt and pepper, and molston with
the well-beaten egg.
Mushroom Stuffing for Pigeons
Twelve button ,,mushrooms finely
chopped, two ounces of bread crumbs,
one ounce of lean cooked tongue, the
liver of the pigeon, one small shallot,
teaspoonful of chopped paTsley, half
a teaspoonful of mixed herbs, one
egg. Boil the liver for ten minutes,
crumble it and chop the other in
gredients, mix and moisten with tho
egg.
Bread Sauce for Poultry One
fourth pound of bread crumbs, one
pint of milk, one ounce of butter,
one teaspoonful of salt, one onion,
one blade of mace, two peppercorns,
one tablespoonful of cream; simmer
the milk, onion, mace and pepper
corns for half an hour on tho back
of the stove must not boil; then
strain over the bread crumbs; add
butter, salt, and keep quite hot, mix
ing the cream just before serving.
Apple Sauce for Ducks and Pork
One pound of appleB, two ounces of
sugar, one ounce of butter, half a'
pint of water and rind of half a lem
on. Peel and quarter the apples,
drop into water as fast as prepared
to prevent discoloring; melt the but
ter in a stew pan and put with it
the apples, sugar, lemon rind and
water. Close tightly and let eimraer
for half an hour; rub the mixture
through a sieve, or beat well with a
fork to make quite smooth. Reheat
and serve.
Vegetables, Contributed "
Glace Sweet Potatoes Scrub clean
half a dozen or more slender sweet
potatoes of equal size and parboil
until the skins will easily rub off;
cool slightly and cut them in halves
lengthwise. Lay in a well buttered
baking pan, spread thickly with but
ter and sprinkle with light brown
sugar, a very little making the pota
toes sweet enough; add one-fourth
cupful of boiling water and bake un
til tender, basting with the syrup in
the pan. This Is good with roast
pork, goose, turkey or chicken.
Southern Housewife, Tenn.
Parsnip Stew Get a beef bone
the shin bone is best, and simmer a'
long time, until the meat and marrow
slip away from the bone; have
enough water or stock to boil the
vegetables, and put Into the pot an
equal quantity of prepared parsnips
and potatoes; season, and cook done;
thicken the gravy with a very little
flour, and let stew gently for a few
minutes, then serve. Parsnips are
good cooked with fresh pork In the
same way, or stowed until done, and
seasoned with butter, pepper and
salt and a little cream gravy. Jen
nie L., Iowa.
Mashed Potatoes Have the pota
toes boiled quite dry, as much of the
"goodness" goes Into the water and
Is thrown away, otherwise. Mash
these until smooth from lumps, then
beat until light; add two ounces of
butter, the yolk of two eggs, and a
tablespoonful pf cream. Spread
Avonlv a counle of inches deep in a
dish, grate over the top a' little good j
cheeso, and brown In a hot oven for
ten minutes. Eva S Colorado.
Turnips Theso may bo bollod
with, or without moats. Thoy may
be peeled and sliced and when cooked
uono and dry, mashed and seasoned
Iko potatoes; or thoy may bo mado
Into salads with proper dressings. If
small ones about of ono bIzo bo chos
en, they are nico peeled and cooked
whole with beef, or pork. Or thoy
may bo boiled plain, with Irish pota
toes, mashed and seasoned and served
as potatoes are. Missouri Sister.
For tho Toilet
For ridding tho face of superfluous
hair, nothing is known to bo suro,
though the columns of tho magazines
are flooded with '.'sure cures" and
removals. The electric needle Is
costly and painful and not always
successful. Nearly all depilatories
advertised are strong chemicals
which will practically burn tho hairy
growth down to tho surface, leaving
tho root of tho hair uninjured, and
tho chances are that tho hair will
grow In again (or onH, coarser and
heavlor than before. A" method that
may bo employed at homo is to
worry tho life out of tho hair. Mako
a solution of a teaspoonful of bicar
bonate of soda in a half pint of wa
ter; dab this solution on tho hair
every other day; on tho alternate
days, dab on peroxide Of hydrogen;
tho hair will become brittle and can
be easily removed; keep this up for
a' long time. The roots will gradu
ally perish, if you aro persistent, but
It will probably tako soveral montbs'
perseverance and patience.
An excellent bath for one who In
nervous, worn, and sleepless is as
follown: Sea Bait, four ounce;
spirits of aramonlrr, two ounces;
Bplrlta of camphor, two ounces; pure
alcohol, olght ounces; hot wator, ono
quart. DJsboWo the aca nalt In the
hot wator and lot cool; add tho
apJrlta of ammonia and camphor to
tho alcohol; add tho ca salt to tho
spirits and Bhako well and bottle.
Wet a soft spongo In tho mixture atld
go over tho eurfaco of tho body, nib
bing vlgoroiiBly until tho skin glowa.
Tho rest and refreshing that cornea
of this will ropay tho offort neces
sary to apply it.
A cold bath Is ono of tho finest
nerve BtlmulantB; but. ono munt bo
robust to tako It. If you fool chilly
and cold aftor taking It, your vitality
la not up to tho mark. Tho flrflt
dash of cold wator makes ono catch
tho breath, but wlion tho reaction
takes placo, tho surfaco will bo suf
fused with a warm, exhilarating
glow. Tho body Bhouhl havo a vig
orous rubbing, either with the palm
of tho hand, with alcohol, aromatic
vinegar, or a dry rub with a salted
towel.
To provont tho edges of rugs and
pieces of carpets UKcd an hucIj, from
ravollng, turn tho rug wrong-sldo up
and rub a good boiled flour starch
well into tho edges leave tho rug
porfectly flat until It dries. When
thin is not practicable turn tho rug
on tho right side and let It lie bo
until tho edges becomo flat.
To remove blood BtaliiH, this is
recommended: Put two tablcapoon
fuls of glycerine in a quart of cold
water and wash the stains In this,
soaking for somo minutes before
rubbing.
Latest Fashions for Readers of
The Commoner
mxffcl
8803 LADIES WAIST WITH
TUCKER YQKE
Sizes: 32, 34, 36, 38, 40, 42 inches
bust measure. Requires two and
one-half yards of 30-Inch material
for tho 30-inch size.
8001 GIRLS' DRESS
Sizes: 4, 6, 8, 10 yearB. Requires
three and three-fourths yards of 27
lnch material for the 8-year size.
S803 I I
IK
8803 LADD3S' SKIRT WITH OR
WITHOUT SHAPED BAND
Sizes: 22', 24, 26, 28, 30 inches
waist measure. Requires four and
five eighths yards of 44-inch ma
terial for tho 24-inch size".
8701 LADIES' APRON
Sizes: Small, Medium, Largo. Re
quires 'three and five-eighths yards
.of 36-Inch material for tho medium
size.
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from tho latest Paris and New York styles. The de
signs aro practical and adapted to tho home dressmaker. Full direc
tions how to uut and how to mako the garments with each pattern
Tho price of these patterns 10 cents each, postage prepaid. Our largo
catalogue containing tho illustrations and descriptions of over 400 sea
sonable styles for ladies, misses and children, mailed to any address on
receipt of 10 cents. In ordering patterns give U3 your name, address,
pattern number and size desired. -
Address THE COMMONER, Pattern Dcpt., Lincoln, Nebraska.
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