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JUNE 16, 1811
The Commoner.
9
of water, add, while the syrup la
hot, two largo sliced cucumbers; let
stand two hours, strain and chill.
Add the juice of six lemons with a
pint of strong tea, and serve with
cracked ice.
Pineapple Punch Peel and chop
or grate a fine ripe pineapple of
medium size, pour over it one pint
of boiling water; let stand until cold,
then strain, pressing to extract as
much of the juice as possible. Add
to the Juice, the juice of two lemons
and a syrup made by boiling one
pint of sugar in three cupfuls of
water with one cupful of raspberry
juice, and set on ice until very cold;
add just before serving a bottle of
Appolinaris water.
Velvet Sherbet After scalding
one quart of milk in a double boiler,
add two cupfuls of sugar, stirring
until it is thoroughly dissolved, then
set aside to cool. When quite cold,
turn into the can of the freezer after
packing the freezer, and allow it to
stand for five minutes, stirring occa
sionally. When thoroughly chilled,
add the strained juice of three
lemons and turn the crank until the
sherbet begins to get quite thick,
then stir in the stiffly-beaten whites
of two eggs whipped with two table
spoonfuls of powdered sugar. Thor
oughly blend the mixture, finish
freezing, get aside for at least two
hours to allow it to ripen.
Canning and Prcservine
For putting up ground cherries
Make a thick syrup of three cupfuls
of sugar for about five cupfuls of
the cherries. Cook until about like
common syrup, and when cool, add
a little lemon rind if liked. To can:
For one gallon of the cherries take
four small cup8 of sugar and just
water enough to moisten. Let come
to-a' boil; put in the cherries, let
boil a few minutes, put into cans and
seal. They will keep well.
. Pickled Blueberries Fill a stone
jar nearly full of ripe dewberries,
then fill up with best molasses,
cover and set away. They will be
ready for use in a few weeks.
Cucumber Pickles Take cucum
bers about four inches long and
make them ready for pickles; put
into a jar, and pour boiling brine
over them the proportions of salt
to water is a cupful of salt to a gal
lon and a half of water. Let stand
over night, drain off and repeat, for
COMES A TIME
six mornings. The seventh morning
pour over the cucumbers a weak
vinegar water, boiling hot; tho next
morning drain, put in allspice, whole
pepper, cinnamon bark, white mus
tard and colery seeds, cloves and
brown sugar, according as you like.
Then put a fresh vinegar over tho
cucumbers, and cover closely. They
will be ready for use In a few weeks.
Cherries To put up cherries, pick
with the stems on, fill Into jars, and
fill the jars with vinegar with two
teaspoonfuls of salt to each jar. Seal.
Tho Woman Editor
An oxchango has this to say about
"newspaper" women: I believe an
editor is far more apt to like tho
looks of a strange woman who comes
to him wearing a skirt walking
length, a neat, smart hat not de
signed for a photograph, and a jacket
that matches the skirt She is bo
trig and properly arrayed that he
never notices her clothes, or if he
does, it is to like her discrimination.
Elbow sleeves and open-work waists
have no place in a newspaper office,
even on the hottest days. Positions
on newspapers aro not to be, had for
the asking, but they exist, and if a
woman who wants the work makes
up her mind that she will get it, and
that nothing shall swerve her, she
will succeed. Having "got the Job,"
she will experience an enthusiasm
that only the taking unto herself a
husband later, or graduating Into
magazine work, can divorce her
from.
Answers to Inquiries
J. D. M. For rendering the boots
water-proof, try this: One pint of
boiled linseed oil, three ounces each
of oil of turpentine, black resin and
beeswax; melt the wax and rosin to
gether, then stir in -the oil, and let
heat enough to mix well; then take
from the fire and let cool a little,
then stir in the turpentine. Apply
to the leather while still warm
enough to bo absorbed.
When Coffee Shows What It Has
Been Doing
"Of late years coffee has disagreed
with me," writes a matron from
Rome, N. Y.
"Its lightest punishment being to
make mo lo'gy' and dizzy, and it
seemed to thicken up my blood.
"The heaviest was when it upset
my stomach completely, destroying
my appetite .and making me nervous
and irritable, and sent me to my bed.
After one of these attacks, in which
I nearly lost my lifd, I concluded to
quit the coffee and try Postum.
"It went right to the spot! I found
it not only a most palatable and re
freshing beverage, but a food as well.
"All my aliments, the 'loginess'
and dizziness, the unsatisfactory' con
dition of my blood, my nervousness
and irritability disappeared in short
order and my sorely afflicted stom
ach began quickly to recover. I be
gan to rebuild and have steadily con
tinued until now. Have a good ap
petite and am rejoicing in sound
health which I owe to the use of
Postum." Name given by Postum
Co., Battle Creek, Mich.
Road tho little book, "The Road
to Wellville," in pkgs. "There's a
reason."
Ever read tho above letter A new
one appears from time to time. They
are genuine, true, and full of human
Interest.
Testing the Egg
Whother an egg is fresh or stalo
can bo readily ascertained by hold
.lng it up to a candlo and looking
through a tube at it.x If a dark spot,
however small, Is visible, tho egg is
unfit to eat; a fresh egg must appear
translucent when hold up to a candle.
Another test of an egg's freshness,
or rather of Its staleness, is its buoy
ancy. A Gorman scientist named
Siebel, found that a very old egg
will rest on salt water like a cockle
shell; an egg a week old will float;
an egg half a week old will float
almply immersed; an egg one day old
will bo submerged, but will not sink;
the "strictly-freshly-laid egg" of the
grocer, ought to sink like a stone;
but it don't. Theso phases are duo
to a decrease in tho density of an
egg as it ages, a decreaso occasioned
by tho evaporation of water through
tho pores of the shell, and also the
Increase of air in the air chamber
at tho end of tho shell through the
air entering as the contents contract
in size.
Contributed Recipes
A Good Toast To one egg well
beaten add one cup of sweet milk;
slice rather stale bread and dip. Into
this mixture, first one side and then
the other; have the griddle hot with
a tablespoonful of butter in it, and
lay the slices of bread In it and fry
brown on both sides, and serve hot.
If more butter is needed, have It hot
on putting in the toast.
Fruit Salad Peel and cut into
small pieces tihree oranges, three
bananas and enough pineapple to
make an equal amount of fruit; fill
lettuce cups with alternate layers of
fruit; dress with salad dressing and
garnish with English walnut meats.
Serve with cheese wafers.
Chili Sauce Take two dozen ripe
tomatoes, four onions, three green
peppers; peel the tomatoes and
onions and chop all fine; put in a
preserving kettle; add four table
spoonfuls of salt, one tablespoonful
of cinnamon, one tablespoonful of
allspice and cloves mixed, one tea
spoonful of pepper, one teacup of
brown BUgar, one and one-half pints
vinegar. Use ground spices; boil
slowly for about three hours. Bottle
and seal. If preferred, tho spices
may be put into muslin bags and
boiled with the sauce.
Apple Puff Bako six large tart
apples; while hot take one pint of
their pulp, add one cupful of sugar,
one-half teaspoonful of grated lemon
rind, and the Juice of half a lemon.
Beat the mixture light and add three
well-whipped egg-yolks, then the
whites beaten to a stiff .froth and
lastly, a pinch of salt. Rub cold
pudding dish with butter, cover with
some browned bread crumbs, add
the prepared apple, sprinkle with
more crumbs to form a top crust and
bake twenty minutes. Serve with)
sugared cream.
Seasonable Hints
Nearly all vegetables are injured
by boiling with fresh meats. Green
vegetables are best put into water
which is just at the boiling point, to
which a very little salt has been
added (one tablespoonful of salt to
two quarts of water is about tho
right proportions.) If the" water is
allowed to boil in the teakettle, then
added to the vegetables, tho water la
flat, and Injures the flavor of tho
vogotablcs. For all cooking pur
Pobos tho water should bo froshly
boiling not boiled. For cooking
purposes, most of cooks prefer soft
wator, but others claim they have tho
best results, or equally ns good, with
hard wator. Tho younger and frostier
the vegetables, the less Lima it takes
for cooking them.
Surplus fruit Juice may bo mado
into cordials, or vinegars, or Jollies.
Do not wnsto a drop of It. If
canned, sealed air-tight, it can be
used for summor drinks, or for
seasoning sauces. In bottling tho
juices, some housewives uso one cup
ful of sugar to each quart of Juice;
but If scaled boiling hot, it will keep
just as well, and bo all tho hotter
for some things without tho sugar.
In putting up tomatoes, especially
when a littlo over-ripe, there will bo
more juico than Is wanted. Do not
throw It out, but strain and either
can, or bottlo, as tho fruit juices.
This makes an excellent seasoning
for soup dishes, sauces, or gravies.
Learn to uso everything, "that noth
ing bo lost." During winter, with
the addition of a little gelatin, tho
juices can bo made Into delicious
Jollies to bo used with meats.
"Is that man a bill collector?" said
tho new clerk.
"He may bo In some places," re
plied tho messenger boy, "but not
In this offlco." Washington Star.
LATEST FASHIONS
FOR COMMONER READERS
8047-8851 LADIES' COSTUME
Overdress and lining, 8947, cut in
sizes, small, medium and large;
skirt, 8851, cut in sizes, 22, 24, 26,
28 and 30 inches,, waist measuro.
Requires 9 yards of 44-inch material
for the entire gown, with 1 yards
of 27-inch material for body lining
and three-quarters yard of 18-inch
net or "all over" for yoke trimmings, gay
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8044 MISSES' DRESS
Sizes, 14, 15, 1G, 17 and 18 years.
Requires 5 yards of 44-inch material
for the 16-year size.
Oil VW
JP
8050 GIRLS' DRESS
Sizes, 8, 10, 12 and 14 years. Re
quires 2 yards of 44-inch material
for tho 10-year size for the dress,
with 1 yards of 36-inch material
for tho tucker.
8058 LADIES' WAIST WITH
GUIMPE
Sizes, 32, 34, 36, 38 and 40 Inches,
bust measure. Requires 24 yaTds
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20-Inch "all over" to cover sleovo
and vest portions of lining as illus
trated, for tho 36-inch size.
5SuDimJ
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THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. Tho de
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tions how to cut and how to make the garment with each pattern
Tho price of these patterns 10 cents each, postage prepaid. Our largo
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sonable styles for ladies, misses and children, mailed to any address on
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Address THE COMMONER, Pattern Dept., Lincoln, Nebraska.
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