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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Aug. 11, 1911)
AUGUST 11, 1911 9 The Commoner. bottle or jar you wish to break evenly, putting the string just whoro you wish the glass to break; fill it just to the string with cold water, and set fire to the string. It is said that the glass will snap off cleanly all along the heated line. For a red sauce, take thirty red tomatoes, three red peppers, six red onions, five tablespoonfuls of salt, ten of sugar, and eight cupfuls of vinegar. Chop the onions and pep pers fine, scald and peel the toma toes; chop them, mix all together and cook until .thoroughly done, then b6ttle and seal. To bake peaches, take nice, firm ones, scald and pull off the thin skin, as you would a tomato skin, remove the pit without splitting open the peach, and lay the peach in a bak ing dish, adding a little hot water and bits of butter and bake until nearly done; take out of the oven and sprinkle chopped nut-meats and a little'brown sugar of a mild flavor (or white can be used, if preferred), over the top thickly, then return to the oven until nicely browned; serve with a nice cream sauce. Timely Recipes Plum Butter Let the plums get so ripe that they are soft enough to rub through a sieve or colander with out previous cooking, then use the pulp with an equal amount of sugar, boiling slowly until done. If the butter Is made in this way, it will not have the strong taste that comes from the outside of the fruit, but retain the taste of the pulp. Tomato Soy One peck of ripe to matoes, one pound of sugar, two large onions, two peppers, one cup ful of salt, two tablespoonfuls of cin namon, one tablespoonful of cloves, one quart of cider vinegar. Peel the tomatoes by scalding and skinning, and put all the ingredients, except the vinegar, together in a preserving kettle and boil for two hours, or STRONGER THAN MEAT A Judge's Opinion of Grape-Nuts. A gentleman who has acquired a judicial turn of mind from experience on the bench out in the Sunflower State writes a carefully considered opinion as to the value of Grape-Nuts as food. He says: "For the past 5 years Grape-Nuts has been a prominent feature in all our bill of fare. "The crisp food with the delicious, nutty flavour has.bejome an. Indispen sable necessity in my family's every day life. "It has proved to be most health ful and beneficial, and has enabled us to practically abolish pastry and pies from our table, for the children pre fer Grape-Nuts and do not crave rich and unwholesome food. "Grape-Nuts keeps us all in per 'fect physical condition as a pre ventive of disease it is beyond value. I have been particularly Impressed by the beneficial effects of Grape Nuts when used by ladies who are troubled with face blemishes, skin eruptions, etc. It clears up the com plexion wonderfully. "As to its nutritive qualities, my experience is that one small dish of Grape-Nuts is superior to a pound of meat for breakfast, which is an important consideration for anyone. It satisfies the appetite and strength ens the power of resisting fatigue, while its use Involves none of the 'disagreeable consequences that some times follow a meat breakfast." Name given by Postum Co., Battle Creek Mich Read the little book, "The Road to Wellville," in pkgs. "There's a reason." Ever read the above letter? A new one appears from time to time. Shey are genuine, truo, and full of human interest longer if not thick enough. Just before taking from the fire add the vinegar and lot boll slowly until thoroughly heated again, then bottle in small bottles. Green Tomato Sweet Pickles rTwo pounds of green tomatoes, full grown but not beginning to ripen; one pound of brown sugar, ono pint of vinegar, teaspoonful of mace, cin namon and cloves. Slice and boll the green tomatoes in ordinarily strong ginger tea until the green taste Is gone, then add all the above ingredients and boil all together for ten minutes, then seal in glass jars. Tomato Catsup One bushel of ripe tomatoes, two quarts of vinegar, one dozen medium-sized onions, tea cupful of fine salt, two ounces each of cloves and allspice, three table spoons of black pepper, one-half tea spbonful of cayenne pepper, and a handful of nice, fresh peach-tree leaves. Boil tomatoes until soft, and rub through a sieve; add other In gredients except vinegar; mix well and boll for two hours, or until quite thick, then add the vinegar, boil up well for a few minutes, strain, bottle and seal. Some Contributed Recipes The rich, red heart of a ripe water melon, cooked in its own juice, makes a ruby-red butter that is very fine; marmalade of yellow musk melon is very fine. Yellow, red and green tomatoes may all bo used in making butters, by cooking, pressing out the seeds and then cooking down until quite thick; the stirring must be constant in cooking any kind of butter or marmalade, to keep from scorching. Here is a famous French sauce, very rich, and but a littlo is served with any portion. Beat together with a whip the yolks of four eggs and a scant cupful of powdered sugar; the sauce-pan containing the mixture must be set on the back of the range and the beating should be rapid a Dover's beater is good to use in this. When the mixture Is creamy, add slowly a glass of fruit juice, still beating, and as soon as all the juice Is poured In, remove from the stove, but continue to beat until smooth and quite thick, as it cools. Black Bean Soup Soak two cup fuls of black beans in cold water over night; fry one-third pound of salt pork thinly sliced, add a sliced onion, and brown; stir in a half pound of round steak chopped fine; then add the beans and cover with five quarts of cold water; cook slowly two and one-half hours, add a small carrot thinly sliced, and four cloves and cook for another hour. Strain through a coarse sieve and return to the kettle to heat; cut one hard boiled egg and one-quarter of a lemon in thin slices, and put In the soup tureen and pour the hot soup over it. Serve hot. Mrs. Adele Lewis, Iowa. For making apple butter of in ferior apples, try this: Do not peel, but quarter and take out the cores, cut out all decayed places and hard knots, then cook soft in crocks in the oven; when thoroughly softened, rub through a sieve just coarse enough to take out grape seedb, and this will remove all bits of skin and hard little knots. Then return to the crocks, or kettle and let cook slowly in the oven until done. Try this. Mrs. M. N. R., Missouri. i c-4 : Breakfast Breads With the coming of the cool, crisp mornings of late summer and early autumn, one likes the thought of warm breads or hot cakes. Here are some recipes for trial: Graham Muffins 'Allow one egg, a teaspoonful of salt, two of baking powder and a pint of sweet milk to a quart of graham flour. Mix the salt and baking powder well with tho. flour with tho hand, then add tho milk and mix into a batter quickly, like a pound cake, and fill woll greasod muffin rings about two-thirds full. Bake twenty minutes In a very hot oven. Corn Meal Gems Sift a cupful of corn meal with a half teacupful of salt, and stir until thoroughly moist and wot all through, using a cupful or more of boiling water, stirring all the time tho water is being added. Add half a cupful of sifted flour con taining a teaspoonful of baking powder, then beat into the dough half a cupful of sweet milk and two eggs. Have gem pans very hot and a little lard in each, and pour tho lard into the dough, stirring to mix; drop tho batter into tho pans and bake in a very hot oven; for tho above amount, a scant tablespoonful of lard should be divided In the gem pans. Tho batter may bo poured into ono largo pan and baked, making de licious squares of breakfast bread. Rye Cakes Beat well two eggs and stir gradually with a pint of lukewarm milk; then stir in enough rye meal to make a thick batter. Add a teaspoonful of brewer's yeast, stir a little, cover tho basin with a cloth and set in a warm place to rise. When tho surface is covered with bubbles, turn It onto a board and form Into flat cakes. Bake on a griddlo and serve hot or cold, as desired. "Quick Biscuit" Put a teaspoon ful and a half of best baking powder Into a pint of flour and sift well threo times; add a tablespoonful of salt, scant; rub into the flour butter tho size of a small egg, mix into a soft dough with sweet milk, roll half an Inch thick, cut Into any desired shapo and bako in a quick oven for ten minutes. "Malil-of-nll-Works' I'lMsIng; The old-fashioned "mald-of-nll-worlcs" Is about obsolete. It is an ago of specializing, and there are now cooks, housemaids, cook's assistants, laundresses, scrub women, and every lino of house work Is now given over to a separate worker. All this used to be dono by ono woman. It Is still dono by ono woman, where tho wifo has to "do her own work," and thero aro additional duties that must bo carried on by tho lone woman who dares to bo a "housewife" without help. Tho remedy is machinery, and labor-saving devices. donning Burners For cleaning burners In lamps or stoves, a strong suds of somo good soap powder or condensed lyo is good to boil them in. If ono has good hickory wood ashes, a shovel or two of these and enough soft water to completely covor tho burners, allow ing them to boll until all the sedi ment or crust Is loosened, then scrub them woll with a stout brush. When not In use, turn tho wick low down to prevent the evaporation of tho oil and a sticky surface. Tho essence of chatting, which Is tho most delightful form of con versation, Is to pass lightly from ono subject to another, exhausting tho interest in nono of them by dwelling too long on thorn. LATEST FASHIONS FOR COMMONER READERS 8831 MISSES' DRESS Sizes, 14, 16 and 18 years. Re quires GJ yards of 44-inch material for tho 14-year size. 85CU LADIES' APRON Sizes, small, medium and large. Requires 34 yards of 36-Inch ma terial for tho medium size. &0B V Fj2i 1 111 ill W 883? 8830 GIRLS' DRESS Sizes 4, 6, 8 and 10 yeaTS. Re quires 3 yards of 44-Inch material for the 4-year size. JfAJr JJr til 1 ml V i. ''Ill It t 1 8850 LADIES' OVER-BLOUSE WITH TUCKER Sizes 32, 34, 36, 38, 40 and 42 Inches, bust measure. Requires 2 yards of 36-inch material for tho blouse and t yards of 27-inch ma terial for tho tucker, for the medium size. THE COMMONER will supply its readers with perfect fitting, seam allowing patterns from the latest Paris and New York styles. Tho de signs aro practical and adapted to tho homo dressmaker. Full direc tions how to cut and how to make the garments with each pattern Tho price of these patterns 10 cents each, postage prepaid. Our large c&taloguo containing the illustrations and descriptions of over 400 sea gonable 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. 4 i & u njfrt j-fAjjjm. m y t iJ -dttl I