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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (June 2, 1911)
TTOf - 4 TONE! 2, 1911 The Commoner. 9 will steep (not scald or boil) for. a quarter of an hour, then strain through fine cheese cloth and add a pinch of borax. Rub this liquid on the skin, allow to dry on, for an hour or1' two, then renew, several times; then bathe the face with a soft cloth dipped in witch hazel or rosewater. Eating plenty of green vegetables and ripe fruits will clear the com plexion of much sallowness, if perse vered in, and reasonable protection from the wind and sun Bhould be given, if we would keep our com plexion clear. Query Box C. L. Sage tea made by the pub lished recipes does not always give thG desired effects. The fault lies partly with the tea, but often with the hair on which it is used. Where its use will benefit one head of hair, it will have no effect on another. C. C. Z. Wishes to know a tried and found-successful remedy for eczema on the neck and breast caused by malnutrition and an inac tive stomach. Such things are very troublesome, at times, and a cure is very hard to find. L. L. Cold cream, if made of fresh materials, is claimed by ex ports not to cause a growth of hair on the face where there has not been heretofore any tendency to grow hair. Many women, as they grow elderly develop more or less iiair on the face whether or not anything is used. Ignorance Unless it has been al lowed to boil too hard, the soup- MENTAL ACCURACY Greatly Improved by Leaving Off Coffeo The manager of an extensive cream ery in Wis. states that while a regu lar coffee drinker, he found it in jurious to his health and a hindrance to the performance of his business , duties. "It impaired my digestion, gave me a distressing sense of fullness in the region of the stomach, causing a most painful and disquieting pal pitation of the heart, and what is worse, it muddled my mental facul ties so as to seriously injure my business efficiency. "I finally concluded that something would have to be done. I quit the use of coffee, short off, and began to drink Postum. The cook didn't make it right at first she didn't boil it long enough, and I did not find it palatable and quit using it and went back to coffeo and to the stomach trouble again. "Then my wife took the matter In hand, and by following the direc tions on the box, faithfully, she had me drinking Postum for several days before I knew it. "When I happened to remark that I was feeling much better than I had for a long time, she told me that I had been drinking Postum, and that accounted for it. Now we have no coffee on our table. "My digestion has been restored, and with this improvement has come relief from the oppressive sense of fullness and palpitation of the heart that used to bother me so. I note such a gain in mental strength and acuteness that I can attend to my office work with ease and pleasure and without making the mistakes that were so annoying to me while I was using coffee. "Postum is the greatest table drink of the times, in my humble estima tion." Name given by Postum Co., Battle Creek, Mich. Read the little book, "The Road to Wellville," In pkgs. "There's a season." Ever read the above letter? A bow one appears from time to time. They are genuine, true,' and foil of human interest. pot will not need a replenishing of the water. When, however, it la found necessary to do so, the water must bo boiling-hot when added, as, if lukewarm or cold water is used, the soup will be spoiled. The best soup is made of raw meat, but very good soup is made of remnants of cooked meats. Fannie S. For cooking green corn, strip off the outer husks, turn back the inner leaves and pick off every thread of silk; draw the fine husks back over the ear, tie the top with a bit of thread, put in salted boiling water and cook fast for about half an hour, according to size of ear and hardness of grain. Cut off the stalk close to the cob and send whole to the table hot as it comes from the kettle. Laundress One ounce of sugar of lead crystals dissolved in a pailful of water and the goods soaked in this before washing will set the colors in pinks, blues and lavenders. The goods should remain in the solu tion half an hour before going to the suds. Dry In the shade, as the sunshine will fade nearly all colors. Easily-Made Salads This is the season for salads, which are always acceptable at any meal. For salads, the vegetables should bo fresh and crisp, the oil or butter fresh and sweet, all flesh, well cooked, pure cider or good vinegar. Salads may be made of beet-roots, onions, potatoes, cabbage, celery, lentils, watercress, lettuce, peas, beans, cauliflower. Chervil Is a delicious salad herb, and can gener ally be had from the market in large villages or cities. Cucumbers in season are much liked, and endives, chives, and many other green vege tables may be used. Peppergrass and cress are usually served with salt, but may be used in salads. Lettuce Salads Take the yolks of three hard-boiled eggs, with salt and mustard to taste; mash together fine and make into a paste by adding a dessertspoonful of perfectly fresh olive oil or melted butter. Mix thoroughly, and then dilute by adding very slowly, beating steadily, a teacupful of vinegar. Pour this over shredded lettuce, and garnish with thinly-sliced hard boiled egg. Potato salad is made of cold boiled potatoes with enough onion to season, and the above dressing poured over it. Vegetables To be at their best, vegetables should be cooked very soon after gathering, as stale or wilted vege tables are poor-flavored and unwhole some. They should bo carefully picked over, washed, freed from any hidden insects, all decayed, unripe or sunburned parts removed, and If to be peeled, pare thinly, and put Into water to keep from becoming dark colored. Nearly all vegetables must be thrown at once Into boiling water, kept steadily boiling or simmering, and not allowed to stop until thor oughly done, then drained well, and dressed. If the water needs re plenishing, boiling water should be used never cold. Onions, cabbage, carrots and turnips should be cooked n plenty of water; if too little water is used, it makes them dark colored. Too long boiling makes them poor flavored. Cauliflower and cabbage should be well looked over, in order to dis lodge any hidden insects. The cauli flower should t be pulled apart and stood, top down, In cold, salted water, for half an hour before put ting to boil. Onions should have the water changed on them several times In order to give them a more delicate flavor. When cooking vegetables, do not add the season ing, especially the. butter, until Just ready to serve, as long cooking turns the butter to oil, and loses its deli cate flavor. Vegetables are nicer in appearance if cooked In porcelain, or one of tho enameled-ware.vessols. All vessels should be kept scrupulously clean, well scalded and scoured; for porcelain-lined vessels, a strong solu tion of soda will take any stain from tho sides left by tho last cooking. Every woman should have a good cook book and use it. Only by accu racy in measuring, weighing, and having tho right amount of heat, cooking only sufficiently, rather than overdoing, with careful seasoning by suitable flavorings can wo get tho best of what wo have. Cookery Is an art, and is fast taking Its proper place in scientific matters. Good Things to Know When you cannot get the regular "holders" to keep your jars Bteady in the boiler, a little hay or excelsior put between the jars will keep them from touching each other. If you have no rack, a clean piece of board, or shingle, or a rack made of clean laths will answer every purpose. Try the new method of preparing your fruit and packing at once into jars or cans, shaking down as solid as possible, and filling full. Have plenty of boiling water to fill tho cans with, unless syrup is to be used; in which case, have tho syrup boiling hot to pour over the fruit. Bo sure to have the water cold, or barely tepid when you set the cans in the boiler, and bring to a boil slowly. Tho water . should . bpll, bu,t ouddio so niriousiy as to;-' ot but not lirrhCtfih jars over. Follow'' directions aisyto tlmo for boiling, and keep tho steam in tho boiler. . r .1 SohiotImeBtwo rubbers aro nc& sary on onojar; but test each far rubber and top thoroughly beforo UBing. For many fruits which shrink In heating, it is well to uso part of tho jars to (111 the others. Use as littlo water as possible, aB nearly all fruits havo juice enough, which tho heat will extract. Tho best fruit is when it is most plentiful, and it is then tho cheapest. As tho crop ripens, and gets scarce, the prices advance, while tho quality deteriorates. "Tho best is nono too good." Fruits which aro specked or over ripe may bo carefully trlmmod and canned for Immedlato use. Such fruits will often keep for several weeks, and should bo sot apart from tho good fruits. These may bo used for pies, puddings, Ices and sauces. Always remember to have tho water in the boiler cold, or nearly so, when a second filling with jars is ready. Uso no crackod, chipped or flawed jars, as they almost in variably break and spoil tho fruit. WISE TOMMY Tcncher "What change takos placo when water freezes?" Tommy (Innocently) "A chango In price, I guess." Harper's Weekly. LATEST FASHIONS FOR COMMONER READERS fv jSr Tdjc' 8877 LADIES' "OVER ALL" APRON Sizes, small, medium, and largo. Requires 4 yards of 36-inch ma terial for the medium size. 8702 -LADIES' HOUSE DRESS Sizes, 32, 34, 36, 38, 40 and 42 inches, bust measure. Requires 7 yards of 44-inch material for tho 3C- QJ inch size. r x 8SU fl 8801 -LADLES' SKIRT Sizes, 22, 24, 26, 28 and 30 inches, waist measure. Requires 4 yards of 36-inch material for tho 24-inch size. 8347 LADLES' DRESSING SACQUE Sizes, 32, 34, 36, 38, 40 and 42 inches, bust measure. Requires 4 yards of 27-inch material fr the 36 Inch size. Vr w I f-JL8877 m 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 catalogue containing the 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 us your name, address, pattern number and size desired. Address THE COMMONER, Pattern Dept., Iiacola, Nebraska. m m 2 kn C' nlaLflCt,M.'!i-. ! AaiiK i " -it