rl
The Commoner.
9
MAT 10, 151
and other necessities, when occasion
demands them.
m Cleaning White Woolen Articles
A white Shetland floss shawl or
headwrap can be nicely cleaned by
washing it in hot flour. Have a
largo pan filled half full of flour (or
enough to wash the goods in), put
the article in the flour and rub light
ly with the hands, as you would in
water. If the article is very much
soiled, leave it immersed in the
flour a couple of days, then shake
out and put into clean flour; rinse
in this clean flour, and the dirt will
all come out. For cleaning white
furs, shake and brush out all dust,
then put it into a pan of hot corn
meal or flour, and rub this gently
through the fur until it looks soiled,
then brush the meal from the fur,
beating lightly with little switches;
cover a second time, using hot meal,
and rubbing into the fur; some
recommend corn starch for the sec
ond rubbing; rub until the dust is
taken up, then shake out, hang the
pieces in the sunshine and let thor
oughly air. The corn meal - is best
for dark furs.
Odds and Ends
Patent leather should not be
handled when cold, as the enamel
will crack, or break. The chill
should be taken off by holding near
the heat, or by rubbing gently with
the hand until the leather becomes
pliable, before putting the shoe on.
For cleaning ice-wool articles, put
a quart of clean, hot flour into a
pan or bowl and wash the article as
in water, rubbing gently between the
hands. After the flour looks dirty,
shake it out, and repeat the process
until the wool no longer soils the
flour, then shake good to remove all
flour and the article will be "as good
as new."
One of the best cleansing fluids is
made as follows: Mix one-fourth
ounce each of carbonate of ammonia,
fluid chloroform and sulphuric ether
with one quart of distilled benzine.
Shako well; pour a little out at a
time, keeping the bottle well corked,
and with a soft sponge or piece of tho
goods (or cloth tho color of tho ar
ticle to bo cleaned), dipped in the
fluid, apply to tho stain. This is
especially good for salmon stain, or
any oily fish stain. If tho stain is
of long standing, the fluid may havo
to be changed and repeated until it
eats into the substance, and tho work
must bo done where there is no fire,
as the fluid is very inflammable.
For polishing tho silver in daily
use, make a pasto of whiting and
vinegar; wash tho pieces of silver
first, then rub with this paste while
still wet; lay on a largo waiter and
set in the sun to dry. Then rub
with a soft flannel cloth, rinse in
very hot water and dry thoroughly,
finishing by polishing with chamois
skin. A soft brush may bo used to
get the whiting out of tho carvings,
if any. Large department storos, or
groceries doing a big business keep
tho whiting, generally costing about
threo cents a pound. A pound will
last a long time.
let rise very light. Bako in greased
muffin rings on a grjLddlo, or in
muffin tins in tho oven. Tho latter
way is most satisfactory.
Raisin Bread, or Biscuit Sift five
level teaspoonfuls of baking powder
(must bo barely lovel) with threo
cupfuls of flour, and add a salt
spoonful of salt; cream one-fourth
cup of sugar and a rounding tablo
spoonful of butter together and add
threo well-beaten eggs, a few grat
ings of yollow rind of lemon, tho
flour, and one cupful of milk. Add
ono cup of seeded raisins and two
tablespoonfuls of finely shredded
citron. Knead on a well-floured
board, adding a little more flour to
mako a good, firm dough. Bako in
buttered pan, In a loaf or in smaller
biscuits, and do not uso until tho
second day, when it Is flno for picnic
luncheons.
Maplo Sandwiches Take an equal
number of slicos of whole-wheat and
white bread, and cut out with a
circular cutter. Butter and fill with
maple cream and place together in
pairs, ono of each kind of broad. To
make tho cream, take ono-half pound
of brown sugar, one-half pound of
maple sugar, ono-half cup of wator
and half a teaspoonful of cream tar
tar. Boll these together until they
form a soft ball, when dipped into
cold water, Pour out Into a shallow
platter and when nearly cold, beat
with a fork until thick and creamy.
Any of theso aro nice for picnic
luncheons.
Let the IDEAL Fireless Cook
Stove Cook for You
What's the
Use
of Cooking
When you don't have to?
Post
Toasties
are skilfully and fully cooked
at the factory ready to serve
direct from package with
cream, and sugar if you like.
These thin bits of toasted
corn (sold by grocers) are
crisp, delicious, satisfying and
convenient.
"The Memory Lingers"
"
Made by
Portam Cereal Company, Umlted
Puro Food Factories
BatUe Greek. Mich.
Cooking Meats by Stewing
There aro two methods of stew
ing meats; in one, tho meat or poul
try is partly fried in butter, drippings
or other fat, until perfectly seared
on the outside, after which, a suffi
cient quantity of water is poured
over it, brought to a boil, and kept
at simmering point until perfectly
tender, and the water mostly evapo
rated. It is contended that the
water should be boiling hot when
poured on tho hot, seared meat, as,
if cold water is used, the shock of
the cold liquid hardens the meat.
This, however, is a matter for the
cook to decide.
The other method differs. The
meat is not fried, but packed loosely
in a pan or kettle, with sufficient
cold water or stock to cook, and kept
simmering slowly until perfectly
done. This ,is tho method observed
in making Irish stews; for two
pounds of neck or loin of mutton, the
time required is usually two hours;
but for tough meats, -which are the
parts generally chosen for stews,
four or five hours are usually re
quired. The fire may be allowed to
gradually die out as tho meat gets
nearly done, and it should be left
in the water, covered, until the water
is cold.
For stewing, very little fuel is re
quired, the little water used being
only kept at boiling point, not be
ing allowed at most to more than
bubble, so as to extract as much
nourishment as possible from the
meat, the nourishment being ab
sorbed in the sauce, or gravy, or by
vegetables, which should always ac
company this form of cooking. The
kettle should be closely covered dur
ing tho process of cooking, to keep
in tho steam.
Tough meat, unfit for any other
process of cooking Is made perfectly
delicious through proper stewing,
and the meat requires very little
attention, except a few skimmings
at the start. Barely water enough
to cover the meat is used at first,
and only sufficient more is added as
it boils away, to prevent scorching.
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Requested Recipc3
English Muffins Heat one cup of
milk to the scalding point in. a
double boiler; add one-quarter cup
of butter and cool; when luke-warm,
add one-half cake of good yoast dis
solved in one-quarter cup of luke
warm water, a saltspoonf ul of- salt,
and a level teaspoonful of sugar.
Mix with one and one-half cups of
flour; beat five minutes, cover, and
I ti" mil 1
nnnKtR. hakes, fitenmx. stow rind hollii to norfectlon. Cook tho
most dollclouR rnenlH you over totod; iiinkcn tho food nioro whole-
nomejisavcs hall tho Kitchen work mm rotir nuns trio ruoi.
No other Flrelewi Cooker retain h tho heat so perfectly -no
other cooker In fo Kuhslnntlolly built so haudxomo In ap
pcfirnuro o thoroughly ctllclen t In operation n tho 1 1)15 A I
Water-sealed, henUtlitlit top olid aluminum llnltlK colo
hrnted "Wrnr Ever" Aluminum Cooking CltpnillH perfect
Insulation bcautliully finished hardwoodcn.se, full panel.
a
Try the IDEAL at Our Risk
Ubo It for 30 day cook your mcalx on Itprov6 for
yourself Just what It will do. Then, If noV,KottofIcd
KNTIllKIiVKitlHlled your money hack. Wo havo
nover yet found a woman who was willing toclvo up
Uio IDEAL F1RELESS COOK STOVE nftcr having onco tested It In her own kitchen.
ORDER AN IDEAL AT ONCE. Viy for It a llttlo each month. If you deslro. 8avo enough In
I fuel to mako tho payments. WRITE TODAY for tho IDEAL COOK HOOK, and details of our
easy payment plan. Wo want you lo havo iheso immediately. largest cooker racuory in tho world
TOLEDO COOKER COMPANY, ICiiO West Bancroft St, Toledo, Ohio.
LATEST FASHIONS
FOR COMMONER READERS
II
k 1111
1 1 1
0200-021 2 LADIES' COSTUME
Waist, 9209, cut in sizes 34, 36,
38, 40 and 42 inches, bust measure
Skirt, 9212, cut in sizes 22, 24, 26,
28 and 30 inches, waist measure. It
requires for tho entire costume 6
yards of 40-inch material for the
medium size. This illustration calls
for two separate patterns which wil
be mailed to any address on receipt
of 10c for each pattern.
0184-0102 MISSES' COSTUME
Waist, 9184 and skirt 9192, cut in
sizes 14, 15, 16, 17 and 18 years. It
requires 6 yards of 44-inch material
for the 16-year size, for tho entire
costume with 2 yards of 27-inch ma
terial for the tucker. This illustra
tion calls for two separate patterns
which will be mailed to any address
on receipt of 10c for each pattern.
Ytr 11
0188 LADIES' DRESSING SACK
Sizes 32, 34, 36, 38, 40 and 42
Inches, bust measure. It requires
3 yards of 27-inch material for the
36-inch size.
8070 BOY'S SUIT
Sizes 2, 4 and 6 years. It requires
3 yards of 44-inch material for tho
4-year size.
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 tho homo dressmaker. - Fall direc
tions how to cut and how to mako the garments with each pattern.
The price of these patterns Is 10 cents each, postage prepaid. Our
largo 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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