The commoner. (Lincoln, Neb.) 1901-1923, November 03, 1911, Page 9, Image 9
rr 'a'Wr'W5jw'',3fTrrirXf ,imwr!w!TW'T'" fl-,,-f,-JW pf, V Cf VT'J- J- W J The Commoner. 1TOVEMBER . lill 9 It ? unread on with a trowel; it should be half an inch or more thick, and made fuite smooth by rubbing with a trowel. For floors for out-houses, level the earth, tako soft coal ashes, cin ders and all, and mix to a thickness of common building mortar, and dump over the earth floor, making a thickness of at least four inches; more, if necessary; let this lie, after leveling with the spado Qr shovel, for twenty-four hours, then go over every foot of it (tamping it down hard with a wooden pestle, or heavy block of wood, every day, until it is settled and solid. It will last about as well as cement, and is serviceable for any out-house. If you have not the cinders, they can probably be bought at any manufacturing plant, or where large quantities of coal are used. "Wood ashes are too valuable as a fertilizer to bo used for the purpose. fully a pound of sultana raisins and two pounds of cleaned dry cur rants. Bo sure that the currants are free from grit and dirt before you let them out of your hands. Peel and chop five pounds of apples; shred three-quarters of a pound of citron; mix theso all together with two tableepoonfuls each of mace and cin namon, and a tablespoonful each of allspice and cloves, a tcaspoonful of grated nutmeg, two and ono-half pounds of brown sugar and a table spoonful of salt. Put with them a quart of cider and pack In a stono jar or crock with a stone lid to it It should be mado up and baked in an open crust with strips of paste laid lattice-pattern over the top, and the edges of each strip zigzagged with a "jigging" iron, well known in old homesteads. Filling tho IVIincc-Meat Jar It is full time that you were mak ing your mince meat for tho Thanks giving and Christmas dinners. The meat should be made and packed some weeks before it is needed, in order that it may ripen, and the flavors blend. Here is a good recipe: Chop fine two pounds of cold boiled lean beef, and mince to a pow der one pound of beef kidney suet, sprinkling it with flour if it seems inclined to stick. Seed and cut in half (with the scissors) two pounds of raisins; wash and pick over care- THE TEA PENALTY A Strong Man's Experience Writing from a busy railroad town the wife of an employe of one of the great roads says: "My husband is a railroad man Stio has been so much benefited by lo use of Postum-that ho wishes me to express his thanks to you for the good it has done him. His wak ing hours are taken up with his work, and he has no time to write himself. "He has been a great tea drinker all his life and has always liked it strong. "Tea1 has, of late years, acted on him like morphine does upon most people. At first it soothed him, but only for an hour or so, then it be gan to affect his nerves to such an extent that he could not sleep at night, and he would go to his work in the morning, wretched and miser able from the loss of rest. This con dition grew constantly worse, until his friends persuaded him, some four months ago, to quit tea and use Postum. "At first he used Postum only for breakfast, but as he liked the taste of it, and it somehow seemed to do him good, he added it to his evening meal. Then, as he grew better, he began to drink it for his noon meal, and now he will drink nothing else at table. "His condition is so wonderfully Improved that he could not bo hired to give up Postum and go back to tea. His nerves have become steady and reliable once more, and his sleep Is easy, natural and refreshing. He owes all this to Postum for ho has taken no medicine and made no other change in his diet. His brother who was very nervous from coffee-drinking, was persuaded by us to give up the coffee and use Postum and he also, has recovered his health and strength." 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 mevf one appears from time to time. Tbey are genuine, true, and full of hrnnan interest Picking Ducks One of the drawbacks to cooking ducks is the fact that, unless one knows how, they are a tedious task to clean. Here is a good way: Put an iuch of water in the clothes boiler and set it on the stove; mako a little frame to set inside the boiler that will hold two ducks above the water; each duck will require an "atten dant," as one person can only attend to one duck. Let the water come to a boil; put the ducks on the frame, cover the boiler and let them steam for just two minutes by the clock; each person must take one of tho ducks and pick it immediately. The feathers will not bo Injured and will come off quite readily, down and all. After the feathers and down are all off the bird must be scrubbed clean before drawing it. Ducks make an excellent dish, and are very inexpensive. one part each day for throo days suc cessively. Pack and let it lio in tho lfquor it makes for six days; then hang up to dry. It should not be come too dry, or It will bo tastcloBS. Livor Sausage -Boil tho Jowls, liver and heart of one hog, run through a sausago grinder, along with three onions, and popper and salt to taste, mixing as other sausage. An Old-time Custard PIo Four eggs well beaten; ono half-cup of sugar, pinch of grated nutmeg, a scant pint and a half of rich swcot milk. Blend well and bako in a single crust until firm. Parsnips may bo used In various ways now, but they aro better in cold, weather, and they aro always best in tho spring after staying In the frozen ground all wlntor. Dig only as you want to uso them. Using Grape Pulp, Etc. After straining off the juice from grapes in making unfermontod wine, add a vory little wator to tho pulps, and rub through a sieve; to the pulps thus cleared of soeds and skins, add ono pint of sugar to a pint and a half of pulp, stir well, and cook as you would marmalade, or apple butter, until it has a glossy look, and when a spoonful is put out on a plate, no juico should separate around the edges. Bottled Cider Take good, sweet cider, right from tho press, and put Into a preserving kettle over the Are. Have your bottles clean and stor llzed; heat tho cider to tho boiling point, putting a fow raisins In each can or bottle, snd pour tho boiling cldor In Jugs, cans, or bottlos, seal ing at onco air-tight. If proporly done, tho cider will kcop sweet all winter. When Shopping If you happen to have a fow cent loft from your heavy purchnncn, and arc in doubt just what to do with thorn, visit tho house-furnlnhlng de partment of any ten-cent store, and you will And many little devices that will bo within your means, and the uso of which will help you wonder fully in your housework. Little Helps Before putting tho diBhos in the pan, or pouring wator In tho cooking vessels, wipe off all greaso and smear from tho plates with soft old paper and burn tho paper; use paper to clean tho grease from tho skillet and frying kottlo. Tall glasses or flower vascB should havo a good handful of clean white sand put in tho bottom to keep them from falling or being knocked over. Soak tho now brooms In strong hot salt water, or soap suds before using them; this toughens the straws. Brooms cost so much that It Is well to take care of them. For cleaning tho windows, mir rors, or glass over pictures, uso ono of tho cleaning preparations which come In cakes, warranted not to scratch. It boats water, soap suds, or other washos. Requested Recipes Canned Pumpkin Peel, and cut up the pumpkin, cook as dry as pos sible without burning, then add a cupful of sugar for each cupful of pumpkin, with any desired spices; heat thoroughly and put Into cans as solidly as possible, and seal. A pint can is best, as this will make two pies when milk and eggs aro added. The sugar and , spices will aid in keeping it from spoiling, and will bo needed anyway in making tho pies. Quince Honey Three pints of boiling wator, six pounds of granu lated sugar, a piece of alum tho size of a kidney bean, pulverized. Boil all together twenty minutes, then grate flvo quinces and two sour apples; put the fruit into, the boiling syrup and boil twenty minutes longer; then put into fruit cans and seal. This should make about one gallon of honey, and in a gallon Jar it will keep the year through; but it is best to seal in small cans. Dried Beef Fill a good-sized kettle one-third to one-half full of salt, according to the amount of beef you wish to dry; se't the kettle on the stove and stir the salt often untn it is quite hot; but not scorched, but it should smoke; have your beef cut In proper sizes for drying, then roll them in the kettle of hot salt, dip ping the hot salt over them, ono piece at a time; the longer you roll it and dip the salt over it, the better it will be. Take it out and brush the loose salt off, then pack closely in a jar or keg, sprinkling a tablespoonful of sugar between the layers. Leave thus for threo days. Do not use more salt than clings to the meat. It requires no brine only to be packed tightly together. In three or four days it will bo ready to hang up. Another Way- Fqj twenty pounds of beef, cut in convenient shape, and use ono pint of salt, one teaspoonful of saltpetre and pne-fourth pound of brown sugar. Mix well and divide into three parts and rub the pieces thoroughly with the mixture, using LATEST FASHIONS FOR COMMONER READERS 3ppl 9 & ' 0001-8045 -LADIES' COSTUME Waist pattern, 9001, sizes 32, 34, 36, 38, 40 and 42 inches, bust measure. Skirt pattern, 8045, sizes 22, 24, 26, 28 and 30 inches, Waist measure. It requires 6 yards of 44-inch material for a medium size. This illustration calls for two separate patterns which will be mailed to any address on receipt of 10c for each in silver or stamps. foss ll I 1 I 11 0048-0003 LADIES' COSTUME Waist pattern, 9003, sizes 34, 36, 88, 40 and 42 inches, bust measure. Skirt pattern, 9048, sizes 22, 24, 26, 28 and 30 inches, waist measure It requires 1 yards of 27-inch ma terial for the underwalst and 5 yards of 44-Inch material for skirt and over blouse for the 36-Inch size. This illustration calls for two sepa rate patterns, which will bo mailed to any address on receipt of 10c for each in silver or stamps. JW I iflfcSJ 9055 LADLES' WORK APRON Sizes 24, 28 and 32 inches, waist measure. It requires 5 yards of 16-inch material for the 28-inch size. 000 GOtL'S ONE-PIECE DRESS Sizes, 4, , 8 and 10 years. It requires 2 yards of 4Alh ma terial for the 8-year size. L 9060 ' 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 kow to cut and how to mako 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 gonable styles for ladies, misses and children, mailed to any address on receipt ot i(t cents. In ordering patterns give U3 your name, address, jttrn number and size desired. "Ad4ra THj COMMONER, Patten Dept., Lincoln, Nebraska. I i i JV t i 1 WiJ JlJ f. it, 3w