--&
MAT 26,-1911
The Commoner.
9
cold water to fill all tho interstices
between the peaches, and reach the
brim of the can; let stand long
enough for the water to soak Into
all the crevices say six hours; then
pour In water to overflow the can
and completely fill it in every space.
Seal up the can, and all is done.
Canned this way, peaches retain all
their freshness and flavor. If pre
ferred, a cold syrup may bo used in
stead of water, but tho peaches are
most natural without any sugar.
Putting up strawberries without
cooking is done in this manner,
writes Mrs. B. M.: Jars, rubber and
tops must bo thoroughly sterlized
with hot water. If the fruit (straw
berries) is at all dusty or sandy, wash
by pouring water pver it through
a colander, before hulling. Hull as
many pounds of fruit as desired,
allowing equal weight of sugar. In
two or more quart bowls (as many
as desired), place alternate layers of
fruit and sugar, set in the ice box
for a couple of hours. Then stir
gently from tho bottom with a
wooden spoon. A foam collects on
top; return the bowls to the ice
chest and leave until tho foam dis
appears. Have pint jars ready
sterlized and dry; fill to the brim,
pouring in all the Juice it will hold,
and seal. Keep in a cool dark place,
and examine occasionally, and if any
show signs of fermenting, use at
once. In trying these recipes, it is
well to put up only a small quantity
at first, until you are sure you know
"just how to do it."
For Canning Rhubarb by the cold
process: Cut tho rhubarb into quite
small pieces; have the Jar perfectly
clean and well sunned, and fill with
the rhubarb; cover with cold water
(rain water is said to be the best, if
it can be had fresh and pure), run
ning the Jar over until sure it is
perfectly filled, then screw on the
top, but not tight. Let stand until
the next day) .then rempve the lid
and put in enough more water to refill
PEED YOU MONEY
Feed Your Brain, and It Will Feed
You Money and Fame
"Ever since boyhood I have been
especially fond of meats, and I am
convinced I ate too rapidly, and
failed to masticate my food properly.
"The result was that I found my
self, a few years ago, afflicted with
ailments of the stomach, and kidneys,
which interfered seriously with my
business.
"At last I took the advice of
friends and began to eat Grape-Nuts
instead of the heavy meats, etc., that
had constituted my former diet.
"I found that I was at once bene
fited by the change, that I was soon
relieved from the heartburn and in
digestion that used to follow my
meals, that the pains in my back
from my kidney affection had
ceased.
"My nerves, which used to bo un
steady, and my brain, which was
Blow and lethargic from a heavy
diet of meats and greasy foods, had,
not in a moment, but gradually, and
none the less surely, been restored to
normal efficiency.
"Now every nerve is steady and my
brain and thinking faculties are
quicker and more acute than for
years past.
"After my old stylo breakfasts I
used to suffer during the forenoon
from a feeling of weakness which
hindered me seriously in my work,
but sine I began to use Grape-Nuts
food I can work till dinner time with
all ease and comfort." Name given
by Postum Co., Battle Creek, Mich.
"There's a reason."
Read the little book, "The Road
to Wellville," in pkgs.
Ever read the above letter? A
Kew one appears from time to time.
They are genuine, true, and full of
human interest,
the jar to tho brim, and screw the
top down air-tight, settirg it away
in a cool place, in the dark.
Some Nice Dishes '
Tomato Jelly This calls for a
can of tomatoes and a package of
white gelatin. Dissolve tho gelatin
in water, heat the liquid of tho can
of tomatoes and pour very hot over
the gelatin; set aside to cool and
to harden, and serve on lettuce
leaves with boiled dressing using
only a small quantity on each leaf.
Cheese balls are nice for luncheon.
Mix the grated cheese with chopped
parsley, two drops of onion juice, a
dash of cayenne pepper and a pinch
of salt. Mold into balls, dip into
bread crumbs and fry in boiling fat.
In cooking .green peas, remember
to wash the shells (or hulls) per
fectly clean, then shell out tho peas.
Cook the shells for half an hour by
themselves in a little water, being
sure to have, enough water, when
drained from the shells, in which to
cook the peas. Do not put salt or
seasoning in the peas until nearly
ready to serve. The water from the
shells will give a fine flavor to the
peas.
New beets are nice cooked in this
wise: Wash and clean, being careful
not to break the fine roots, as this
will allow the juice to escape, leav
ing the vegetable poorly flavored and
haTd. Put in boiling water and cook
until tender. Do not probe with a
fork, but dent with tho finger, and
when done, drain off the water, drop
the hot vegetable into cold water and
slip off the skin immediately, then
cut into thin slices, and put into a
"dish and white hot season with but
ter, pepper and salt and enough
sharp vinegar to give a sour taste
to the sauce. A little sugar may be
added, if liked.
For strawberry syrup, take fine
ripe strawberries, crush them in a
thin cloth and press the Juice from
them. To each pint of the juice put
a pint of Bimple syrup, boil gently
for one hour, then let it become cold
and bottle it; cork, dip tho neck of
the bottle in sealing wax, and set
away. When served, reduce it to
taste with water, set on ice and
serve in small tumblers half filled.
Some Requested Recipes
Recipes for chili sauce, etc., will
be given soon.
Walnut catsup can be made by the
following recipe, which is claimed to
be good. Bruise to a mass one
hundred and twenty green walnuts
gathered when a pin could pierce
through them; put to it three-fourths
pounds of salt and a quart of good
vinegar; stir the mass every day for
a fortnight, then strain and squeeze
the liquor from it through a cloth;
set it aside, and put to the husks
half a pint of vinegar, and let stand
over night. In the morning strain
and squeeze the husks as before, and
put the second liquor to the first
squeezed out; add to the liquor one
ounce and a quarter of whole pepper,
forty cloves, half an ounce of sliced
nutmeg, half an ounce of ginger, and
boil it for half an hour closely
covered, then strain it; when cold,
bottle for use. The bottles should
have new corks, and the corks
softened in boiling water, then
forced into the neck of the bottle
slightly below the edge, then the
neck should be dipped in good seal
ing wax, well heated.
Pickled Cherries Five pounds of
cherries, stoned or not; one quart
of vinegar, two pounds of sugar, half
an ounce of cinnamon, half an ounce
of cloves, half an ounce of mace;
boil the sugar and vinegar and spices
together (spices should be ground
and tied in little muslin mag), and
pour hot over the cherries. Heat the
syrup one or two mornings, aner
draining from the cherries, and re
turn hot to the fruit.
. i
Good Tilings to Know
For 'making an Irish whey, .try
this: Add one-third as much butter
milk aB thero is sweet milk; boll
tho latter, add iho buttermilk, stir
well, letting it boil hard a iuinulo
or more; tako from tho fire, let
settle and strain off tho whey. It is
a refreshing drink for an Invalid.
To prepare real beef tea that has
the strength of tho meat In it, novor
boil the beef; cut a juicy piece, with
out fat, Into small pieces and put
them into a clean jar or bottle. Cork
tightly and set in a saucepan of cold
water; bring this to a boll and keep
boiling for an hour. Thero will be
found a few spoonfuls of delicious
essence of beef better than tho ex
tracts of tho stores, only needing a
little salt to mako it palatable.
When, serving an invalid, a very
small portion should bo on the dish
at a time; if tho appetite calls for
more, it can be given; but a largo
amount causes a feeling of surfeit.
Certain sauces or jellies are best
served with certain meats or poul
try, and may take the place of a third
vegetable. With mutton or venison,
serve currant jelly. With turkey,
cranberry sauco must be used, and
may also bo used with chicken. Wild
duck is improved by adding sour
grape jelly, and for this, wild grapes
are best. With pork or goose, applo
sauce is liked, and with boiled
chicken, grapo jelly.
For a red sauco, this reclpo Is good
enough to cut out and keep, or copy
for use when sauce-making time
comes about: Thirty red' tomatoes,
three red peppers, six rod onions, five
tablespoon fuls of salt, ten of brown
sugar, and eight cups of vinegar.
Chop tho onions and peppers fine;
scald and peel tho tomatoes and chop
them; mix all well together and
cook until thoroughly done, then rub
through a colander, or coarso sieve.
Odds und Ends
When putting up soft fruits or
berries, thero will always bo inoro
juico than one wishes for tho cans.
Fill tho jars closely with the fruit,
pour on juice enough to fill all air
spaces, and then can the surplus
juice. Fill tho jar full of fruit, lot
ting tho juico run over for a mlnuto
or two, boiling hot; then screw down
tho top tightly. Whatcvor of tho
juice Is loft, strain, and re-heat, and
bottle, just as you do tho fruit.
Bottles, instead of jars, may bo used,
with new corks, then the cork forced
down as far as possible, tho neck of
tho bottle dippod In hot scaling wax,
or melted parafllne wax, and this will
servo to mako It air-tight.
Tho "mint" season will soon bo
with us, and every family should
have a supply for tho winter. Thero
is a ilttlo medicine chest tucked away
In every bunch. Both In tho green
and the dry state, tho health value
of mint cannot be over-valued. In
drying, pick tho stalks Just boforo
blossoming time, tie in bunches and
hang, headdown in a cool, dry gar
ret, or spread on papeTs in a cool
room. Do not dry in the sun. When
quite dry, put in paper bags, or
bundles, heads down, and hang In a
cool, dry place.
LATEST FASHIONS
FOR COMMONER READERS
il
S?8ft3
8890 -LADIES PRINCESS DRESS
Sizes 32, 34, 36, 38, 40 and 42
inches, bust measure. Requires 54
yards of 44-inch material for the 30
lnch size.
8882 -LADIES' CHEMISE
Sizes, small, medium and large.
Requires 24 yards of 36-inch ma
terial, with 5 yards of ribbon and
4 yards of beading for tho medium
size.
I I
I l J
W uiisjL I
8008 GIRLS' DRESS, WITH
GUIMPE
Sizes '6, 8, 10, 12 and 14 years.
Requires 3 yards of 36-Inch material
for the dress and 1 yards for tho
guimpe for tho 10-year size.
l I A I yy &
11m
J 8741 -BOY'S SUIT
w74: Sizes 4. 6 and 8 years. Requires
3 yards of 44-inch material for the
6-year size.
Jp'Lt
llVs?os
f He
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from the 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 large
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Address THE COMMONER, Pattern Dept., Lincoln, Nebraska.
H"7"
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