W-1
MARCH 29, 1912
the suds have bectfme very much
soiled pour off the water and put the
garment into another tub of suds,
only not quito so much soap, and
. wash the second time, "sozzling" it
up and down, and squeezing it with
the hands. When thoroughly washed,
pour off the water and rinse in
several clear, tepid waters, until no
more suds is discharged. Gently
squeeze out as much of the water as
possible with the hands, not wring
ing it; then lay a clean sheet, or
cloth on the grass, or a table, and lay
the garment on it, spreading it loose
ly, but not enough to get it out of
shape. If hung on the line, it is apt
to "string" and become unshapely.
Should be dried in the sunshine.
Closing the Fireplace
It will soon be time to shut up
the fire place, and the usual way to
do this is to stuff paper in the open
ing of the chimney; but this some
times results disastrously where
other chimneys' are still in use,
though it prevents the falling of soot
on the carpet. The best way is to
have a piece of zinc fitted to the open
ing, and set up with fastenings; but
a cheaper way is to make a frame to
lit, and on this tack a piece of white
oil cloth; this can be adjusted to the
opening and a sash curtain covering
hung over it; or the oil cloth may
have pictures or designs painted
on it.
Query Box
Mrs. C. D. S. wishes directions for
putting up trout in oil. Who can
supply the information?
Perplexed A widow can use
either her own Christian name, or
the name of her late husband along
with her surname.
Alice C. It is not proper to ad
dress a lady as "Mrs. Dr. Green," or
"Mrs. Judge B." The title belongs
exclusively to the man, never to the
wife.
Mrs. S. A knife should- nob be
used at table where a fork or spoon
will serve. Ice cream frozen hard
may be served with a fork which is
a little smaller than the ordinary
table fork.
Reader Over half the women
wage earners in large cities working
eight hours or more a .day for six
clays in the week fail to earn as much
as six dollars avweek, and out of this
must come board, room, laundry,
carfare, clothing, and the thousand
NO WORDS WASTED
A Swift Transformation Briefly
Described.
About food, the following brief but
emphatic letter, from a Georgia wo
man goes straight to the point and
is convincing.
"My frequent attacks of indiges
tion and palpitation of the heart
culminated in a sudden and des
perate illness, from which I arose en
feebled in mind and body. The doc
tor advised me to live on cereals, but
none of them agreed with me until I
tried Grape-Nuts food and Postum.
"The more I used of ' them the
more I fejt convinced that they were
just what I needed, and in a short
time they made a different woman
of me. My stomach and heart
troubles disappeared as if by magic,
and my mind was restored and is as
clear as it ever was.
"I gained flesh and strength so
rapidly that my friends were as
tonished. Postum and Grape-Nuts
have benefited mo so greatly that I
am glad to bear this testimony."
Name given by Postum Co., Battle
Creek, Mich,
"There's a reason," and it is ex
plained in the little book, "The
Road to Wellville," in pkgs.
Ever read tho above letter? A
new one appears Xrom time to time.
Ilioy are genuine, true, and full of
human Interest.
The Commone
.m
M.
other necessaries of life. I can not
tell you how they do it.
0. G. Tho only way to make per
fect cake is to have tho best of in
gredients, and know "just now" to
put them together and bake them.
Some women can make perfect cake
seemingly without trying, while
others . never can succeed, try as
they may.
Mrs. H. W. For shellac varnish,
put shellac into a bottle, auy quantity
wanted, and pour over this good
grain alcohol (90 per cent) enough
to cover; put in a warm room, shak
ing occasionally, and if the shellac
is not all dissolved in three or four
days, add more alcohol, a little at a
time, until all is dissolved. This is
an excellent varnish for household
uses, and will dry in half an hour
after application.
Housewife If you do not have
curtain stretchers, pin a clean sheet
over the carpet and stretch the cur
tain over the sheet, pinning straight
and pulling out each scallop; leave
in the sun to dry, and they will be
"as good as new," with no-ironing.
Spring Greens
Spinach If possible have the
spinach blanched; but if not, use the
best and freshest you can get. Pick
the leaves over and wash well, and
put on to ' boil in plenty of boiling
salted water; boil about fifteen
minutes, drain through a colander
and immerse in a pan of cold water.
When thoroughly chilled, drain again-
and chop fine. In this condition it
may be kept over 'night, or for two
or three days if kept in a cool place.
Put over the fire when wanted and
boil until tender, drain any water
that may bo left on it, season with
pepper, butter, salt and serve with a
little lemon juice or vinegar.
Mustard Greens Pick over and
wash well about a gallon of mustard
leaves; clean six spring onions, tops
and all; have three or four small
slices of pork side-meat fried rather
brown and cut in small pieces. To
this hot meat and the two table
spoonfuls of grease that fries out of
it add the chopped mustard leaves,
and pour over them at once one pint
of hot water; cover closely and let
boil until tender, then add salt and
pepper and when done remove to a
dish and serve with vinegar.
Mixed Greens Where one can
have a variety of green things, they
may be used mixed. Lettuce, mus
tard, lamb's quarter, dock, dande
lion, young horse-radish leaves, and
many other kinds may be cooked to
gether. Use less of those having a
strong flavor than of the milder
sorts. Cook as the mustard greens.
Greens are usually garnished with
hard-boiled' eggs sliced. Mixed
greens are excellent,-
Pineapplo Salad'
Pineapples are to bo had at all
seasons, and a very nice one can be
had for fifteen cents. Peel and dig
out the eyes, then shred, or tear
apart with a silver fork and set on
ice for several hours to become soft
find juicy. Servo on crisp, tender
green lettuce leaves, with French
dressing poured over it at tho last
moment. The juice of the fruit will
blend with the dressing, making a
mixture that will please almost any
palate.
Cooking Rhubarb
Old Fasfiioned Rhubarb Pie
tiatner mo icuuci jo --- -
wash them clean, then cut into
pieces half an inch to three quarters
long, and pour over them quickly a
quart of boiling water, draining at
onco It must not stand in water.
Have ready your pie-tin, ned w
a nice, short crust, and p le the cut
rhubarb in, heaping up a little in the
middle, as it will sink down when
choked For each pie a cupful of
white sugar is none too much, and
SSe cooks sift a little flour over the
l&Kh KYL'Vn
1 V t , "a vm
iUCiiutoNu
0Bnft j
top; put on a top cniBt and bako in
a moderate oven, cooking just fast
enough 80 th frul(. wm booJk
crust does. Thero will bo abundance
of syrup in tho pie, and it must bo
served quite warm. A cold rhubarb
pie is not always, at its best.
Odds and Ends
Look after the cellar these days,
and do not allow rotting fruit or
vegetables, mould, or mildew, to pol
lute tho atmosphere. If the cellar
is dark and damp and poorly venti
lated, fruits and vegetables will de
compose rapidly. Boxes of unslaked
lime set about in dark corners or
damp places will absorb moisture
and sweeten the air.
One" of the most helpful things,
easily mado and by no means expen
sive, is the wall-pocket. It can bo
made of ojl cloth, drilling, duck, or
any other material suitable. For tho
kitchen, the oil cloth is best, and into
tho pockets can bo put bits of string,
pieces of oiled paper, wrapping
paper, and many other things which
are always wanted about tho work.
A pair of old gloves, or those mado
of cotton flannel, stuffed into ono
of tho pockets whore they can bo at
once reached, is invaluablo for keep
ing tho hands smooth and clean.
ON THE TRAIL"
"Does your flanco know your ago,
Lotta?"
"Well partly." Fliegondc Blaet-ter.
Let the IDFAL Fireless Cook
Stove Cook for You
IlonM. bakes steamc utows andboUn to perfection. Cooks tho
most (k'llt-loiiH meols yon over tasted; makes tlio fodd moro whole
some; saves imirtliu Ullclieu work and roiir nuns inn iuci.
No other FlrelCKH Cooker retains the hont so perfectly -no
oilier cooker Is fo Hultautlally built so hnmlKomo In ap
Pennine so thoroughly eulelont in operation as Urn IDKAL
Water-sealed. heaMlKht top solid aluminum IIiiIiik colo
bratcd "Wear Ever" Aluminum Cooklmr I'tenslls-pcrfect
In-sulntlon bcniitliully finished hardwood case, full panebf.
Try the IDEAL at Our Risk
Uno It Tor 30 days cook your menls on it prove lor
yourself Just what It will do. Then, If not KitlsJlod "
JSNTIUKLY Mitlalled your money back. We havo
tinvf-r vol full ml n wnmmi who U'llH ivllllll!' tO L'iVU III)
tho IDEAL riUKLKSS COOK" STOVE after havliw nuco foiled It In hor own kilelien.
OHDEK AN ID UAL AT ONCE. Iay for It a Ilttlo each month, If you desire. Saves enough In
fuel to mako tho payments. WHITE TODAY for tho IDKAL COOK HOOK, and details of our
easy payment plan. Wo want you to have these Immediately. Largest cooker factory In tho world
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I WTi l"r" ii -- :s 5
LATEST FASHIONS
FOR COMMONER READERS
7) sx-z 3
hi ms
8130 LADIES' NIGHT GOWN
Sizes 32, 34, 36, 38, 40 and 42
inches, bust measure. It requires
C yards of 3C-inch material for
tne ao-incn size.
0148 LADIES' SHIRT WAIST SUIT
Sizes 34, 3C, 38, 40 and 42 inches,
bust measure. It requires 6 yards'
of 36-inch material for tho 36-inch
size.
lite
0181 BOYS' SUIT
Sizes 2, 4 and 6 years. It requires
3 yards of 36-inch material for tho
6-year size.
01G4 GIRLS' DRESS
Sizes' 8, '10, 12 and 14 years. It
requires 44 yards of 36-inch ma
terial for tho 12-year size.
THE COMMONER will supply its readers with perfect fitting, seam
allowing, patterns from the latest Paris and New York styles. The
designs are practical and adapted to the homo dressmaker. Full direc
tions how to. cut and how to make the garments with each pattern.
Tho price of these patterns is 10 cents each, postage prepaid. Our
largo catalogue containing tho illustrations and descriptions of over
400 seasonable styles for ladies, misses and. children, mailed to any
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Address THE COMMONER,' Pattern Dcpjtrfcrient; OLifrcoIn, Nebraska
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