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The Commoner.
AUGUST 4, 1911
9
.
first and pour over them; let them
remain Jn it the same length of time.
The next morning drain off the brine,
scald and skim it, and pour it again
over the pickles, leaving again for
thirty-six hours. Then drain, rinse
and wipe them dry, carefully hand
ling them. Pack in a jar or jars and
pour boiling vinegar over them,
throwing into the vinegar a lump of
alum as big as a large walnut to
every pailfuj of pickles, and you will
have a fine, hard, green pickle. If
liked, add whatever spices you wish
to thevinegar, tying the spices up in
little bags. Keep the pickles under
the vinegar, and cover with a clean
white cloth under a hardwood board,
and on the board lay a brick, (which
has a tendency to gather the scum to
itself if any rises) and it may bo
washed off as often as necessary.
This is an old, tried pickle recipe.
Mixed Pickles (sweet) Take one
dozen cucumbers, ono dozen green
tomatoes, half dozen onions, two
solid medium-sized heads of cab
bage, and run separately through a
coarse chopper; sprinkle with salt
(a teacupful Is enough) and let
stand over night; next morning
squeeze out the juice, and put alter
nate layers of each In a kettle, at
the same time adding one ounce each
of turmeric, celery -seeds, and white
mustard seeds, half a box of ground
mustard, and half a pound of brown
sugar. Cover all with vinegar and
let simmer over the fire for half an
hour, then bottle while hot, or seal
in small stone jars. Delicious.
The Best of Mixed Pickles Take
small cucumbers, onions, green
beans, broken-up cauliflower, tiny
ears of corn, and any other vege
tables liked, which must all be young
and- tender, and pour over them
boiling hot brine made of one tea
cupful of salt to one gallon 'of water,
draining and re-heating it every
morning and returning it to the
LUCKY MISTAKE
Grocer Sent Pkg. of Postum and
Opened the Eyes of the Family.
A lady writes from Brookline,
Mass. :
"A package of Postum was sent
me one day by mistake.
"I notified the grocer, but finding
that there was no coffee for break
fast next morning, I prepared some
of the Postum, following the direc
tions very carefully.
"It was an Immediate success In
my family, and from that day we
have used it constantly, parents and
children, too for my three rosy
youngsters are allowed to drink it
freely at breakfast and luncheon.
They think it delicious, and I would
have a mutiny on my hands should I
omit the. beloved beverage.
"My husband used to have a very
delicate stomach- while we were using
coffee but to our surprise his stomach
has grown strong and entirely well
since we quit coffee and have been
on Postum.
"Noting the good effects in my
family I wrote to my sister, who was
a coffee toper, and after much per
suasion got her to try Postum.
"She was prejudiced against it at
first, but when she presently found
that all the ailments that coffee gave
her left and she got well quickly she
became and remains a thorough and
enthusiastic Postum convert.
"Her nerves, which had become
shattered by the use of coffee have
grown healthy again, and today she
is a new woman, thanks to Postum."
Name given by Postum Co., Battle
Creek, Mich., and the "cause why"
will be found in the great little book,
"The Road to Wellville," which
tomes in pkgs.
Ever read the above letter. A.
now ono appears fromtimo to time.
Tfioy are genuine, true and full of
human interest.
vegetables, for threo mornings. The
fourth morning drain well and throw,
tho brino away. To ono gallon of
good cider vinegar put a teaspoonful
of pulverized alum, four teaspodnfuls
of white mustard seeds, two tea
spoonfuls of celery seeds, flvo
or six tiny red poppers (which can
be had at the grocer's or drug store),
a handful of whole cloves and as
much stick cinnamon. Boil vinegar
and spices one half hour and pour
over the vegetables while boiling
hot, add a teacupful of grated horse
radish to keep tho pickles from
molding, and put into small bottles
or stone jars and seal while hot.
The vinegar must cover tho pickles
at all times.
Buying Canned Goods
A great many of us will be de
pendent upon the "canning factory"
for our supply of fresh vegetables,
the coming winter, and we may ex
pect to find them rather more ex
pensive than when green foods wero
plentiful at canning time. Bo sure
to buy of a reliable dealer, and look
well to the brand of goods. Do not
buy the cheap, unmarked goods on
which the name of tho manufactur
ing firm is not to be found. These
are dear at any price, and much of
it is not worth carrying home. Tho
can should be well rounded, with
flat, or concave ends. Tho "dents"
should go in, not. out. An outward
bulge In any part of the can means
spoiled goods. When opened, the
food should at once be turned out of
the can into a dish or glass or
earthern jar, whether it be fruit,
vegetable or meat or fish. Tho
liquids or oil In the can are generally
thrown away, and the solid contents
set on ice, but where the oil or
liquid is liked, it should be preserved
separately. A wooden paddle, or an
ivory or bone paper knife are the
best to use in removing the contents,
and for many things a steel knife
must not be used. Do not turn out
solid things in a careless manner,
but -keep as whole as possible, ar
ranging It attractively, if to be. eaten
uncooked.
Tomato "Catsups
One bushel of ripe tomatoes,
twenty medium-sized white onions,
grated and cooked with the tomatoes;
rub through a sieve when "cooked
done, and to the pulp add one gallon
of vinegar, one dozen red peppers
tied together in a string, ten cents
worth of catsup spices sewed in a
bag, five cents worth of ground cin
namon, five cents worth of dry
ground mustard, twenty-four table
spoonfuls of granulated sugar, twelve
tablespoonfuls of salt, four table
spoonfuls of ground ginger, one
tablespoonful of ground cloves. Boil
slowly until thick enough, stirring
often. It will take about six hours.
It will be dark in color because of
the spices, but will keep well if
cooked long enough. Bottle while
boiling hot, cork well, and dip the
neck of tho bottles in melted wax
or paraffin.
Caring for tho Oil Stovo
Where one Is obliged to use an
oil stove for cooking. It pays to have
the very best one can get. A cheap,
low-grade stove is an extravagance.
But no matter what make of stove
one uses, it is imperative that It be
kept clean, and used intelligently. A
wickless oil burner is best. The
stove should not be allowed to stand
In the draft while burning," because
of the smoke and waste of oil, and
the extra labor necessary to keep It
clean from this cause, as the burner,
cooking utensils and other things in
close touch with it will be fouled
with oily soot. Do not fill tho stove
while burning, because of the acci
dents liable to happen. Do not fill
tho tank quite to the top, as a too
full tank is usually tho cause of tho
sticky, smeary condition of tho out
side. If a wick stove is used, tho
wicks must bo kept soft and pliable;
if tho. wicks are allowed to become
stiff and filled with sediments, not
half the heat will bo generated from
the same amount of oil that a clean
wick and burner would give out, as
tho oil can not flow freoly th rough
them. The wick should bo taken out
and thoroughly washed in good, hot
soap suds, then rinsed well by boil
ing and dried. In tho last rinsing,
tho water should bo about half vino
gar. Tho tank should be emptied
of oil, washed out, scalded, wiped
dry and set in the sun to dry. The
burners should bo cleanod tho samo
the same as a lamp burner. Strong
ammonia is helpful for cleaning tho
different parts of tho stove, and an
old stooth brtiBli, or ono of tho small
scrubbing brushes answer the pur
pose admirably.
Renovating Old Feather Reds
Old feather beds that smell badly
from mildew and neglect may bo
greatly improved by putting them
on a clean gracs-plat or platform
during a heavy summer rain and
loavo until wot through. If tho tick
is much soiled, spread over the top
a thick layer of home-made soft soap,
or tho same of dissolved, or melted
laundry soap after putting tho bod
out-dooru. Turn tho bod several
times during tho rain, no matter If
you do get wet in doing It. Tho
heavier and longer the showor, the
better. After the rain, let them lie
until thoroughly dried, turning often,
but at night thoy should be cither
covored, or brought inside. When
dry, thoroughly beat them with rods
or switches; this will lighten tho
feathers and make them more health
ful to sleep on by removing tho dust
and sweetening tho feathers. Thoro
should bo good-sized quills sewed
into each corner for tho entrance and
cscapo of air in tho tick. But feath
ers arc poor things to sleep on, and
an exchange gives tho following effec
tive methods of "cleaning feathers
out of tho house," Take tho tick up
on tho roof of some building on a
nice windy day; carefully rip tho
seam of tho tick tho while length,
then quickly turn tho tick insldo out,
and let tho wind blow brlBkly
through tho feathers blowing them
cvory which-way, until thoy are
thoroughly "cleaned out."
Successful
Treatment of
Hay-Fever
Tho domnnd for Dr. Ilnyou hook doKcrlhlnjr tho
now nnd ruccewrul method of rollovlnjf nnd cur
ing Aftlltmn nnd JIny-Kovor has loun so great Hint
n now edition of onn hundred thounuid has J not
I wo n put to prerji nnd will ho ready In n few day.
Dr. UoycH I dUtrlhutlii!,' tho hook frco to nil uif
forcro nnd If you wnnt a copy Bond n two-ront
ntflinp with nnmo nnd nddrcfl at onco to 1. Harold
Hnycx, M. J Ituffiilo, N. Y., nxklug for ltullotln
IMII. Iluporti from cikoh I rented tho past four
yenra ihow that tho dliicaxo doc not return.
LATEST FASHIONS
FOR COMMONER READERS
857:
9 I ill)
V Jl 1 1 lr
f. HT 1 i m
4- r i w n i l n
8053 GIRIS FROCK
Sizes, 14, 15, 16, 17 and 18. years.
It requires yards of 3G-incli ma
terial for the 14-year size.
8574 LADIES' APRON
Sizes, small, medium and large.
Requires 6 yards of 3C-inch ma
terial for tho medium size.
f JmJfar If U1 ffl
8750 CHILD'S BATHING SUIT
Sizes, 2, 4, 6, 8, and 10 years. It
requires 5 yards of 27-inch ma
terial for tho 7-year size. - '
KM
8983 LADIES' WAIST
Sizes, 32, 34, 3G, 38, 40 and 42
inches, Dust measure. It requires
3 yards of 36-Inch material for 35
tli a Sfi-lnpTi rIza
fi
nft U 24X4j G,
I i r"t.
)e p7?
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 tho homo dressmaker. Full direc
tions how to cut and how to make the garments with each pattern
Th8 price of these patterns 10 cents each, postage prepaid. Our large
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 Dept., Lincoln, Nebraska.-
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