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The Commoner.
VOLUME 11, NUMBER 30
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"'Conducted by
'ftelen Watts Mc&5
' Success
At tho foot of tho Hill of Endeavor,
0, Young One, look upward and
seo
The shlno of tho prize that dazzles
your eyes
With tho gleam of tho glory to be.
Far up in the clouds, like a beacon,
Its luster ilumines tho world,
And you start on your way, at the
dawn of tho day,
With tho flag of your purpose
unfurled.
Youth, Hope and Ambition attend
you,
And tho line of your march is
boatrown
With roses that bring you tho frag
rance of spring,
While tho fullness of earth seems
your own.
Up tho stoop of tho Hill of Endeavor
You battle and toil and keep on,
Tor the glittering prize that dazzles
your oyes
At eve as it did at tho dawn.
Its brilliance is always before you,
To lighten tho arduous way
That loads to success through
strugglo and stress,
And crowns you with laurel and
bays.
At the top of the 'Hill of Endeavor,
Q, Old One, look downward and
call
To tho bravo and the true who are
following you,
God speed and good cheer to them
all.
W. J. Lampton, in The Independent.
.1
modish. Tho black and white satin
is also used very effectively for belts,
collars and hat trimmings.
The net parasol is a novelty at
tracting attention; though not par
ticularly useful, they very much add
to tho attractiveness and charm of
the summer outfit. The frame of the
parasol is covered with black net,
which is lined with white net, and
somo of them have a finish at the
edge of double-plaited frill of black
and whito net.
Cotton voile still holds its own,
and comes in lovely colors. In com
bination, the colors make up into
very attractive suits for the late sum
mer wear. Gingham is again in
favor, and while all women and girls
may wear gingham, the stout women
should shun checks and large stripes.
The prevailing styles of one-piece
house dresses lend themselves ad
mirably to the fabrics.
Ruffles are appropriate with
fashions having plain shoulders and
narrow skirts, and aro much used
in thin materials. Embroidered
flouncing is also very much favored.
The long top coat is of such prac
tical value as to be much liked. It
is of very great service when worn
over lingerie dresses during the early
cool days of late summer. It may
be made of linen, light-weight serge,
silk, satin, with collar and cuffs of
another color, "black and white
stripes being very much favored.
kettle bright, and it should then be
well washed and polished with any
good polishing powder (Spanish
Whiting is good), before either us
ing again, or putting away.
For tlio Housewife
Work for tho Month
As usual, during the midsummer
months, we have many calls for
recipes, and wo devote considerable
space to these rqclpes this week.
Others not answered this week will
appear next issue. Wo want our
friends to feel at liberty to ask for
this service whenever they desire.
and we are always glad to do our
part. If the right recipe does not
appear, let us hear from you again,
as sometimes wo may not know just
what you want. For instance: Our
readers ask for a "good pickle
recipe," and we don't know, any
more tnan tne man in the moon,
what she wants to pickle fruit,
vegetables or other things, sweet or
sour, and you know we do some
times pickle meats and fishes, as
well as eggs and butter, about this
time of year for some purposes.
Make your grants known as plainly
as possible, and you shall have our
best services.
Fashion Notes
Fichus of every shape and style
are very much worn this summer.
Thin white batiste, trimmed with
fine lace, fine muslin, net and other
sheer materials are the favorite materials.
For trimmings, combined with net
frills and Places, dotted Swiss is very
much used, either all white, or with
colored dots, trimmed with colored
Valenciennes lace.
Hand bags mado to match the
trimming of the hat, are much liked.
Cretonnes make pretty hand bags,
braided to suit; black and white
To keep lemons for several days
or a week, put Into a jar and cover
with cold water, changing the water
twice a day.
In cooking stews and their com
panion dishes, never nut the meat on
to cook In clear water, intending to
thicken afterwards. Make a gravy
of either salt pork drippings, suet,
or butter, but never plain lard, thick
ening with a little flour and adding
stock or water to suit, before putting
in tho meat.
To take mildew out of cotton
goods, wet the aTticle and rub on It
equal parts of laundry soap and
chalk, mixed well together, then
place in tho sun, when the stain will
usually disappear.
To prevent mildew in a closet In
clined to be damp, put a pound of
fresh, unslacked lime on a large dish
and set on the floor of the closet.
The lime will absorb the dampness
in the air in tho process of slacking,
and leave it dry. A small pleco of
lime will make a big pan full when
slacked, so the vessel in which it
is placed should have plenty of room.
To make a jolly bag, get a square
of all-wool flannel say, eighteen
inches fold tho two opposite cor
ners together, fell the side seam,
making a three-cornered bag; bind
tho top with heavy tape and fasten
on tho upper side two or three strong
loops to hang it by.
For coloring soups, sauces and
puddings, recipes often call for cara
mel coloring. To make this, put one
cup or granulated suga In an iron
sauce-pan, stir it over the fire until
It melts and begins to smoke; as
soon as it begins to smoke and boil,
add one cupful of boiling water, let
boil a minute, turn into a bottle and
cork tightly.
Brass kettles may be used for can
ning and preserving if kept clean,
emptied as soon as the fruit is done,
well washed and scoured before an
other batch Is put In It. A mixture
For tho Toilet
E. M. M. There is no known
method of bleaching graying hair
whito. Time will probably attend
to.it, if you are patient.
Annie M. Flake-white, used in
complexion lotlpns, is white lead in
its purest form, and' will, if applied
to tho skin, make it yellow in a short
time. Bay rum dries out the natural
oil when applied to tho skin.
" Seamstress " For perspiring
hands, use a powder made of four
ounces of powdered chalk, four
ounces . of powdered iris root, and
eight ounces of powdered white
chalk. Or, a lotion composed of aj
quarter . of an ounce of powdered
alum and one teaspoonful of spirits of
ammonia in a pint of boiling water.
S. L. To dye a switch brown, use
fifteen grains of pyrogalic acid, two
and one-half drams of alcohol, ten
drams of distilled water. Shake
well, and use as any other dye. A
tea made of black walnut hulls will
color the switch black. This is not
for tho hair on the head. To get the
right shade you must try the dye on
a wisp of hair.
Frances L. For whitening and
softening the hands, use half an
ounce of glycerine, two ounces of
rose water, five drops of carbolic
acid. Another is made of one ounce
each of honey, lemon juice and eau
de cologne. Another: One ounce
of powdered borax, a quarter pound
of oatmeal, and a half gallon of soft
water. Let stand three days, then
strain and bottle. Wash the hands
with this as with other water.
Mrs. L. S. After using a good
cleansing cream on the face at night
before retiring, you might rub in a
little of the cream made as follows:
Two ounces and a half each of oil
of sweet almonds and spermaceti,
with a quarter of an ounce of white
wax; melt together in a water bath
(double boiler) ; when melted take
from the heat,. beat until it begins to
cool and add by degrees an ounce
and a half of rosewater, ten drops
of tincture of benzoin and a few
drops of any preferred perfume. Beat
steadily until creamy. Use after
cleansing.
the grains, leaving it for about ten
minutes, but by no means until tho
grains brown. Then take out of the
oven, let stand a few minutes, and
turn out into a dish. Every grain
should stand apart, beautifully whito
soft, and perfectly dry. Boiled rice
is served with many vegetables, with
gravies of all kinds, with chicken,
turkey, shell fish, okra gumbo, and
can bo mado into custards, cro
quettes, served with fruit, and is
excellent served by itself with or
without sauces. It may take the
place of many vegetables the coming
season, whero the drouth has cut
short tho supply, or put prices up
beyond the reach of many families.
The water must be boiling when the
rice is put into It, and while the
grains are heating, and the water not
bubbling, it may be occasionally
stirred to prevent sticking to the
bottom; but after the boiling begins,
it must not be touched. When the
rice is put into the vessel of boiling
water it must be covered and kept
covered. If rice is put on to cook
in cold water, it will be a mushy,
pasty mass when done.
striped satins are much used; black
satin and moire bags are also very I of salt and vinegar will make a
Cooking Rico
In order that rice, when cooked
should be snowy white, dry and
smooth, with every grain separate,
It must first be well and thoroughly
washed after picking it clean from
every foreign substance that some
how gets into it, washing through
three or four cold, clear waters, rub-
Ding xne grains wen Between the
hands to remove all dust and dis
coloration. When well cleaned, it
must be put over the fire in a quart
of boiling water to each cupful of
rice, adding a teaspoonful of salt
to the water; the water must be boil
ing when the rice is put into it, as
the boiling of the water will toss the
grainB of rice, separating and pre
venting them clinging together.
Shake the vessel occasionally, until
the grains begin to soften, but after
this do not touch the rice, but con
tinue the boiling until it swells and
appears to thicken; then take off tho
cover, pour .off any water there is,
and sot tho vessel in tho oven in
order that tho dry heat may swell
Using the Pineapple Requested
Pineapple Parafait Put a cupful
of granulated sugar and a" quarter
cupful of water over the fire and
cook for five minutes; have the
yolks of half a dozen eggs beaten
thick -and pour the hot syrup over
them, a little at a. time, beating all
the while; cook this over hot water
until its coats the spoon, strain, and
beat until cold. Have ready two
cupfuls of pineapple pulp pressed
through a sieve; add this to the cus
tard with a pint of cream whipped
as stiff as possible. Pack into a
mold and bury in ice and salt, using
three parts ice to one part salt. This
is a delicious ice at small cost.
Canning Pineapples Pineapples
should bo pared, the eyes carefully
dugout and either sliced or cut into
any preferred shape. The juice that
exudes in the cutting may be added
to the syrup which is made by allow
ing for six nounds of the fruit when
prepared, two and one-half pounds of
sugar and nearly three pints of
water; boil the sugar and water five
minutes, skim or strain if necessary,
then add the fruit and let it boil up
a minute or more, or until tender
(not soft) ; use only the best sugar.
Then skim out and drain the fruit,
pour the syrup back into the kettle
and set on the range: nack the fruit
into hot jars and fill to overflowing
with the boiling syrup, allowing tho
syrup to get down into all spaces;
fill the jars full, and seal at once.
Wrap the jars with blue paper and
put in a cool, dry place, cook tne
pineapples just enough so they can
be pierced readily with a'1 fork. If
preferred the pineapple may be
shredded with a silver fprk, or
grated before canning.
Pineapple Sherbet Cover three
tablespoonfuls of gelatine with cold
water; when it becomes soft, pour on
enough boiling water to dissolve it,
then add cold water enough to make
one and one-half pints of liquor; add
to this one pint of sugar, a pinch of
salt, juice of one largo lemon anu
half a can of grated pineapple.
Freeze in Ice-cream freezer. t
Requested Recipes
Pickled Cucumbers Cucumbers,
should be cut from tho vines with a
short bit of stem left to each. Handle
them carefully, as if in the least
bruised they will decay. Select tho
size you like best, and have them'
as uniform as possibIe. Make a
brine by putting one pint of rock
salt into a pail of boiling water, and
pour the water, boiling hot, over tho
cucumbers; cover tightly to keep W
tho steam; let. them remain over
night and until noon next day. D11
and make a second brine like tho
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