9
JANUARY 1. 191J
The Commoner.
4
that the merchant, could sell at tho
fame prico'for which he bought and
yet. make a good profit; ordinary
Ecales by the hundred arranged to
deceive tho customer and add to tho
profits of the merchant. We have
many honorable 'merchants who
would not stoop to do these things,
but there are many who do not hesi
tate. These questions should all bo
considered by the consumer before
he charges this high cost to the
farmer. The farmer has no chance
to be dishonest, in these cases, for
the merchant does not take either
the farmer's weight or measures, for
no difference what your home scale
Bays, the merchant "is always right,"
and it is by his woights and measures
that you always settle. The last
agricultural report tells us that it
takes 40 per cent to produce the food
supply and '60 per cent to distribute
It"
bread, In puddings, in cereals, and
in many ways, and are exceedingly
wholesome in whatever form they
are eaten as foods.
Gleanings
Raisins as Food
The department of agriculture
tolls us that an important medicinal
value of raisins is in their laxative
effects. Raisin juice, extracted in
cooking, is merely unfermented
grape juice, and is good for weak
stomachs. California raisins are the
California grapes dried, and re
quire to be simply soaked, then sim
mered until soft, in order to be used
as food. As to comparative food
values, one pound of raisins repre
sents a food value equal to any of
the following one and one-third
pounds of beef; six pounds of apples;
five pounds of bananas, four and one
fourth pounds of, potatoes; one
pound of bread; four pounds of
milk; four and three-fourths pounds
of fish or two pounds of eggs. It is
claimed that the English people con
sume six pounds of raisins per capita
Per year, while Americans use but
one pound. Raisins may be used in
COFFEE vs. COLLEGE
Student Hod to Give Up Coffee
Some people are apparently im
mune to coffee poisoning if you are
not, Nature will tell you so in the
ailments she sends as warnings.
And when you get a warning,
heed it or you get hurt, sure. A
young college student writes from
New York: 4p
"1 had beentold frequently that
coffee was injurious to me, and if I
had not been told, the almost con
stant headaches with which I began
to suffer after fusing it for several
years, the state of lethargic mentality
which gradually came upon me to
hinder me in mystudies, the general
lassitude and .indisposition to any
sort of effort which possessed me,
ought to have been sufficient warn
ing. - "But I disregarded them till my
physician told me a few months ago
that I mus give up coffee or quit
college. I could hesitate no longer,
and at once abandoned coffee. .
"On the advice of a. friend I be
gan to drink Postum; and rejoice to
tell you that with the drug of coffee
removed and the healthful properties
of Postum in its -place I was soon
relieved of all my ailments.
. The headaches and nervousness
disappeared entirely, strength came
back to me, and my complexion
which had been very, very bad,
cleared np beautifully.
Better than all, my mental facul
ties were toned up, and became more
vigorous than ever, and I now feel
that no course of study would be too
difficult for me." Name given by
Postum Co., Battle Creek, Mich.
"There's a reason," and it is ex-
Kalned in the little book, "The Road
Wellvllle," in pkgs.
Ever read the above letter?' A
mew oae appears from time to time.
Whey are genuine, true, and full of
human interest.
For candying orange peels, use
only the thick rinds; soak tho peels
in - water, changing several times,
until they lose their bitterness, then
put them into boiling syrup, and boil
gently until they become soft and
transparent; then take them out and
drain, roll in powdered sugar and
put in a dry place. Tho syrup which
adheres to the peel will "candy."
To keep meat fresh, let tho pieces
freeze, tie in paper bags, or wrap
closely with paper and pack in a
barrel (a flour barrel will do), push
ing the straw down tightly with a
lath or thin strip qt wood; then put
the barrel into a box, or larger bar
rel, about five or six Inches larger
every way, and fill all spaces with
saw dust; set in a cold place,
covered, and take out as wanted.
If the cellar is too moist, fruit will
rot in it; if too dry, it will wither;
hence, a "between atmosphere" must
be maintained. Tho temperture can
not be too cold, so it does not freeze,
and if kept barely at the freezing
point, the fruit will neither rot nor
ripen.
Gymnasiums are all right in their
place, but their place is not always
tho right place, being neither con
venient nor accessible to the one who
has to dress and leave" her work, to
say nothing of tho inevitable money
question. You can exercise at home,
at odd moments, as you have time
and inclination; but to be effective,
exercise should be taken regularly
and systematically.
When you go to visit the sick, do
not forget that a good laugh is one
of the best tonics, and a bit of
humorous gossip or piquant saying
is better than- any drugs. Make the
invalid smile, If you can not start
up a laugh; but make your visit
short; remember that too much of
a good thing is as bad as too little.
Don't let the ashes choke up your
grate and burn it out. Use the
shaker often, and empty the ash pan
before it gets too full. Keep a regu
lar fire by adjusting both dampers
and fuel.
wheat flour to make a thick batter.
The flour should bo sifted several
times to mako it light. Beat tho
dough well, cut with a knifo and
add one-half cup of whito flour, and
when it is double its first bulk, turn
it Into buttered pans, lot rise again,
and bake forty-flvo minutoa in a
slow oven.
Buttermilk Bread Sift togother
ono pint of flour, one teaspoonful of
salt, two level teaspoonfuls of cream
tartar, and ono level teaspoonful of
soda; stir it into ono cupful of good,
fresh buttermilk; mako into a loaf,
score across the top, and bake in a
moderate oven for three-quarters of
an hour.
Requested Recipes
Chocolate Fudge Three pounds
of granulated sugar (six cupfuls or
hree pints), .one-third' teaspoonful
of cream tartar, one and one-half
cupfuls of water, four ounces of
chocolate, two tablespoonfuls of
butter, and one teaspoonful of va
nilla. Put everything but the
vanilla in a pan and boil briskly
until the bubbles are large and the
syrup heavy; stir occasionally to
keep it from sticking. When a soft
ball can be formed in ice water, It is
done. Set the pan into a dish of
cold water and let tho mixture cool,
then add the vanilla and stir until
it is too thick to pdur; then dampen
the hand and pack It into a buttered
tin and cut into squares before It Is
cold.
Sugar for Frostlngs Confec
tioner's XXXX sugar should bo used
in all uncooked frostlngs, as It Is
very much finer than tho common
powdered sugar, and makes a
smoother frosting. If common
powdered sugar must be used, it
should be sifted through a fine sieve
several times before using;
Graham, or Whole Wheat Flour
Bread Make a soft 'sponge of one
cup of tepid milk, teaspoonful of
sugar, teaspoonful of salt, table
spoonful of butter, one-third yeast
cake in one-fourth cup of warm
water, and white flour to make soft.
Let Jit stand over night, then add
three tablespoonfuls of molasses In
three-fourths cup of milk, half tea
spoonful of soda and sifted whole
Paper Bag Cookery
Have you tried tho new cooking
"utensils?" Ono of our readers tolls
us that she finds it fully as expensive
as tho use of tho regular cooking
outfit, as the bags servo only one
use, then must be put into the fire
or garbage can. In careful hands,
she tells us that the flavor, and tho
time required to cook done,- are in
favor of the bags; but if tho bag
is not properly buttered, it becomes
brittle and the food will stick to it;
the oven must be kept at a certain
temperature, and the food should not
bo disturbed after putting in the
oven. The features that appeal to
most cooks are tho economy of time
and fuel; tho doing away with hav
ing to wash pots, pans and griddles,
and the absence of disagreeable, or
cooking, odors from tho house. Tho
common ovon shelf will 'posslBly
answer to lay tho bag on, but a
griddlo made for the purpono, to bo
had at tho largo hardware stores, is
tho proper thing. Tho griddlo should
stand from two and one-half to
three inches high, and may bo mado
to fit tho ovon, or smaller. It Is to
bo expected that tho first trials will
result imperfectly; but a vory llttlo
experience will show how it is dono.
Good Things to Know
For tho little rompers, seersucker
is good material; wears well, washes
well, and does not require ironing.
To -hold tho children's underwear
in place, sew a pieco of tape on tho
bottom of tho drawer-leg so that it
will come under tho instep just as
a' gaiter strap does, and this will
hold tho drawers down, and tho
stocking can bo drawn up and fas
tened to tho waist.
For darning coarse hose, German
town worsted makes a better filler
than coarso cotton, and for heavy
! darning it can bo used just as it is;
for finer work, it can bo split and
j tho two-thread sizo can bo used. It
! is softer after being used, and does
not hurt sensitlvo feet.
LADY WANTED
To Introduce Dress Goods, Hdkfs. ami Petticoats. Mtlce
JlO.OO to 130.00 weekly. licit line lowest prices sold
through ajrenti only. No money required. New tprlnj?
IiVrrns now ready 5niples and eaie Irer BTA.1IMUU
tHKSH (HJUIiH COMPANY, Detk 43i, lllnxhsmtan, V. T.
LATEST FASHIONS
FOR COMMONER READERS
8074 LADIES' HOUSE DRESS
Sizes 32, 34, 36, 38, 40 and 42
inches, bust measure. It requires
6 yards of 44-inch material for the
SG-inch size.
fin :
frtdTTY
OllS DRESS FOR MISSES' AND
SMALL WOMEN, WITH
TUOICER
Sizes 14, 15, 16, 17 and 18 years.
It requires 5 yards of 36-inch raa-
fIJ.2 terial with 1 yards of 27-inch ma
terial for tho tucker for tho 16 -year
size.
ill sm
0130 GIRLS' DRESS
Sizes 6, 8, 10 and 12 years. It
requires 4 yards of 36-inch ma
terial for the 8-year sizo.
122 GIRLS ONE-PIECE APRON
Sizes 4, 6, 8 and 10 years. It re
tuirca 1 yards of 36-inch material
for the 4-year size.
DJ
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. Tho
designs are practical and adapted to the home dressmaker. Pull direc
tions how to cut and how to make the garments with each pattern.
The price of these patterns is 10 cents each, postage prepaid. Our
large catalogue containing, the illustrations and- descriptions of over
400 seasonable styles for ladies, misses and children, mailed to any
address on receipt of 10 cents. In ordering patterns give us your name,
address, pattern number- and size desired.
Address THE COMMONER, Pattern Department, Lincoln, Nebraska
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