:', '
This Commoner.,
9
JULY 12, 11
every groove and crack in the room;
over the doors and windows, along
the sides, In holes in paper or plas
ter, in the folds of mattresses and
pillows. Sun the clothes every day.
The Fragments
Where there are bits of cold meat,
of whatever description, veal, poul
try or fish, put all together in a
little hot water and simmer until
tender and the water nearly all
evaporated. Pick out of it all hone
and bits of gristle and chop the meat
very fine; if mostly lean', add a little
butter and the gravy; season to
taste, then pack in old teacups, or
small jars, pour a little melted but
ter over the top and set in a cool
place. It will keep for several days
if kept on ice, evon in hot weather.
This potted moat is nice for
luncheon, or for picnics, and when
cold will turn out of the jar and can
be sliced nicely.
Statistics are not wanting to prove
that minced food digests almost as
soon without chewing at all as if it
had been thoroughly masticated;
people who habitually bolt their
food suffer no inconvenience from
the habit when the food is chopped
very fine, and if meat is hashed
properly it is one of the most health
ful forms of food. One cause of the
dislike for hash is the careless man
ner in .which it is prepared. The
mass of tough pieces of meat, gristle
and grease or watery gravy with a
strong onion flavor, is not appetiz
ing; but if properly combined,
chopped and seasoned, with the right
kind .of moistening, there are few
people that will not relish a dish of
hash, and for people whose teeth are
defective, there is nothing in the way
of a dish of meat that will servo as
well. '
. Scraps 6t meat well chopped, or
GOOD NIGHT'S SLEEP
No' Medicine so Beneficial to Brain
and Nerves.
Lying awake nights makes it hard
to keep awake and do things in day
time. To take "tonics and stimu
lants" under such circumstances is
like setting the house on fire to see
if you can' put it out.
The right kind of food promotes
refreshing sleep at night and a wide
awake individual during the day.
A lady changed from her old way
of eating, to Grape-Nuts, and says:
"For about three years I had
been a great sufferer from indiges
tion. After trying several kinds of
medicine, the doctor would ask me
to drop off -potatoes, then meat, and
so on, but in a few days that crav
ing, gnawing feeling would start up,
and I would vomit everything I ate
and drank.
"When I started on Grape-Nuts,
vomiting stopped, and the bloated
feeling which was so distressing dis
appeared entirely.
"My mother was very much
bothered with diarrhea before com-1
meacing the Grape-Nuts, because
her stomach was so weak she could
not digest her food. Since using
Grape-Nuts food she is well, and
Bays she don't think she could do
without it.
"It is a great brain restorer and
nerve builder, for I can sleep as
Bound and undisturbed after a sup
pcr of Grape-Nuts as in the old days
when I could not realize what they
meant by a "bad stomach." There
Is no medicine so beneficial to nerveB
and brain as a good night's sleep,
Buch as you can enjoy after eating
Grape-Nuts." Name given by Pos
tum Co., Battle Creek, Mich.
Look in pkgs. for the famous little
book, "The Road to Wellville."
Ever read the above letter? A
new one appears from time to time.
They are genuine, true, and full of
Iranian interest
scraps of fruit, chopped fine, and
stirred into a nice batter, cooked in
"sizzling hot" fat, are good for
breakfast, and fritters, if cooked
properly, bo they are "not a sodden
mass of greaEe, are as "good for
one's stomach" a3 foods cooked in
any other way. It- depends on the
cook, and, unfortunately, cooks are
"so differont."
Caring for Meats
Where one depends on the butcher
for the daily supply of fresh meats,
it Is well to remember that up to the
time it is cut for you, it has been
kept in a very cold place, and that
the time spent in passing from the
butcher's care to your own, is quite
enough to start decomposition. If
fresh meats are kept any longth of
time in the refrigerator, it will be
come sticky, then, a little green, and
an Unpleasant odor, however faint,
will develop. To prevent this, boforo
putting away the meat, brush it over
with an equal amount of butter or
oil-and vinegar; or better, plunge it
into boiling water quickly, wipe as
quickly as possible, then use the oil
and vinegar, brushing it well all
over; scald a plate, let cool, put the
meat on it, and set in the refrigera
tor. This will not only preserve the
meat, but will make it tender and
keep the flavor. Meats should not
be salted before putting away, as this
draws the juices out and hardens Clio
fibre. The habit of putting meats in
platters or other dishes and setting
on the cellar floor, or otherwise
keeping in the cool cellar, is to be
condemned; the cellar is seldom
clean enough for a food storago of
a delicate nature, an in winter it is
the dumping place of all kinds of
vegetables, the walls frequently
damp, and a musty atmosphere re
sults from, the unventilated condi
tions. In summer it is seldom kept
as carefully neat as its uses for food
storago requires.
Dressing Poultry
As this Is the season when more
or less poultry is used on the table,
a few words as to preparation and
care afterwards will not be amiss.
Of course, with many of our read
ers, such advice will seem like
"carrying coals to Newcastle," but
we have always with us the begin
ner who is willing to learn. If pos
sible, it is best. to kill and dress the
fowl at home, but. in order to do
this, it should not be fed for at least
twelve hours before killing. It
should be thoroughly bled, dry
picked while still warm, and drawn
as soon as can be done. In drawing,
the intestines should not be broken,
or cut; they should come out whole.
Wash the skin thoroughly and wipe
dry before it is drawn; take out the
clotted blood with a clean, damp
cloth; the carcass should not bo
washed or soaked In water for any
length of time after it is drawn or
cut up, and if the intestines are
broken, and the contents spilled on
the flesh, washing will not mako It
clean, hence, care should bo taken"
in this process. After the fowl is
ready for the table, do not put it on
the ice, and do not put it away wet;
let it be wiped as dry as possible,
then put on a china plate or platter
and set on the floor of the refrigera
tor, where It will bo kept perfectly
chilled until to bo used. A fowl is
better left to "ripen" for some
Tiours, or even longer, If It can be
kept cold.
Caring for Honey
Several friends have asked for in
formation as to care of honey and
wax. Where details are wanted, it
will be better to apply for printed
matter on tho.-subject to either the
department of agriculture at Wash
ington, D. C, or to tho state experi
ment stations. If ono has access to
a public library, much good informa
tion may bo obtained from books. In
tho brief spaco wo can givo tho sub
ject in our Homo pages, only gonoral
directions can bo given.
Tho honey should bo taken from
tho hives oarly enough in the season
to allow tho bees to re-fill their
frames boforo tho summor flowers
and fruits fail. Whore a small quan
tity of comb-honey is wantod to bo
preserved, thoso frames containing
tho finest colored honey with tho
cells unbroken, should bo chosen
and -wrapped in oiled papor, set on
edge just as it is in the hive, and
kopt In a cool placo. Whero strained
honey is wanted, cut the combs in
slices, lay on a hair-sieve supported
over the jar by a rack; tho less
honey is disturbed after draining, tho
bettor it keeps. Tho Jar must bo
filled to tho brim, and tho little scum
that rises on top after it settles must
bo removed. A double-fold of oiled
papor should bo laid over tho top of
tho jar, and a tight covorlng of somo
kind tied over this. Somo claim that
honey, aftor straining, should bo
boiled gently in an carthornwaro
vossel, the scum taken off, and then
put into smaller jars for keeping,
tightly covered and kept in a cool
placo. If hcatod in copper or Iron
vessels, honey acquires a darker
color than is liked, but a well-tinned
Lcoppor vossel may bo used.
To clarify honey, it Is recom
mended to liquify tho strained honey
by heating in a double boiler, or
water-bath, remove tho scum, and
pour ofT tho clear. This Is leas agree
able to the tasto than raw honey, but
is not so apt to ferment, and gripe.
Let the IDEAL Fireless Cook
Stove Cook for You
!5ral
ifSj
isbb9bDbVbb9bY!E4k w r i
RonjttR, bake, etonm. ntcwflniuiljollxto perfection. Cooklho
mostdellclouBmenluyou overtaxed; makes tho food more wholo-
nomc; save nan tiio Kitchen woric aim rour-uitrw win mm.
No other Klrelcxfl Cooker ratals! thu heat bo perfectly -no
other cooker Ih to vuhMniitinlly Mint -so hanuxomn in ap-
iicaranco po thoroughly cMulontln operational tho IDKAf
Water sealed, hcat-tlcht top olld aluminum llnlmc cele
brated "Wear Kver" Aluminum Oooklnir Ulrinlln perfect
Insulation ljoautliully llnlnhed hardwood caw, full panol.
Try the IDEAL at Our Risk
Uwj It for 30 day -cook your meata on It provo for
yournolf JiiHt yhal It will do. Than, If not Bathfed
KNTIIlKLV'atlrlcd your money back. Wo havo
novor rot found a woman who win wllllnir to irive up
Uio IDKAIi FIHELESS COOK 8TOVT5 after bnvhitfonco tatted It hi her own kitchen.
OKDKK AN JDKAL AT ON OK. Pay for It a llttlu each month. If you desire. Haves enouch In
fuel to mako tho payments. WHITK TODAY for Uio IDICAL COOK HOOK, and detail of our
cany payment plan. Wo want you to havo thews Immediately. LarKoat cooker factory In the world
TOLEDO COOKER COMPANY, 1030 AVest Bancroft St., Toledo, Ohio
LATEST FASHIONS
FOR COMMONER READERS
I li
0200 DRESS FOR MISSES AND
SMALL WOMEN
Cut in five sizes, 14, 15, 10, 17
and 18 years. It requires 5 V6
yards of 3G-lnch material for the 17
year size. Price, 10c.
0205 LADIES' COSTUME
Cut In five sizes, 34, 3G, 38, 40
and 42 inches, bust measure. It re
quires 86 yards of 24-Inch material
for the 36-inch size. Price, 10c.
I i fzb
. 0278 GIRLS'- DRESS .-
Cut in four sizes, 8, 10, 12. and
14 years. It requires ZVa yards of
44-inch material for the 10-year
size. Price, 10c.
0200 LADIES' WAIST
Sizes 32, 34, 3G, 38, 40 and 42
inches, bust measure. It requires
2 yards of 44-inch material for
the 34-inch size. Price, 10c.
rill n I WW
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from tho latest Paris and New York styles. Tho
designs aro practical and adapted to tho homo dressmaker. Full direc
tions how to cut and how to mako tho garments with each pattern.
The 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
address on receipt of 10 cents. In ordering patterns give us your sanitf,
address, pattern number and size desired. iVt
Address THE COMMONER, Pattern Department, Lincoln. Nebraska
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