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The Commoner.
AUGUST 23, 191
9
pickles. The vinegar must cover
every particle of the cauliflower.
Canned Lima Beans A reader
asks for directions to can lima beans.
If gathored when ready for canning
or cooking and dried without shell
ing then shelled and put away in
paper bags they will be "just as
good" and a little better than if can
ned. Try this way.
Apples are canned as any other
hard fruit, by boiling until tender,
but not mushy, and packing in glass
jars, pouring in the jar all the water
in which they were boiled until the
air-spaces are filled, then sealing.
Sugar may be added to the fruit
when being boiled, but it is not
necessary. Apples that are spoiling
should have all defective places re
moved, and will be very nice for win
ter days.
Contributed Recipes
Canning Plums with Syrup Put
one cup of soft A sugar in a pre
serving kettle with three-fourths of
a quart of boiling water, and bring
to a boil; remove stems from the
plums and wash carefully so as not
to break the skin. Lift the kettle
from the fire after skimming well,
and let the syrup cool so it is not
scalding hot, as putting the plums
right into the boiling water will tend
to break the skins. After putting
in the plums let the syrup cook
slowly until the plums are barely
tender enough so a knitting needle
can pierce them and be readily with
drawn, they are then ready to fill
into the cans. Have the cans heated
with dry heat setting them on the
back of the range, or the warming
closet on top, but do not pour water
Into them. When the plums are
ready to put into the can, tip the hot
can sideways and -slide the first few
plums carefully Into them with a
spoon, having the plums boiling hot;
fill the can full, shake or jar the can
to settle, then put the syrup into the
"can until all air-spaces are full and
the plums covered oven to the brim.
Uso new rubbers; screw tho topB on
tightly, test tho covor by standing
the can on tho top to see If thore is
any loak; if perfectly sealed, lot get
cool, then set away In a dark place.
Be sure the top is perfectly sealed.
Mrs. C. L., Iowa.
Damson Jam Fill a stone jar
with fine, ripo damson plum3, cover
and set in a kettle of water having a
wooden slat in the bottom; tho water
must bo boiling hot. Cook gently
until tho stones separate from the
pulp; pour into a wide bowl or pan,
cool, pick out the stones and mash
tho pulp to a smooth consistency.
Allow ono and one-half pounds of
good brown sugar to ono quart of
pulp, return to kettlo and boil slowly
for an hour or more, swimming well
and stirring. When quite thick, fill
small, wide-mouthed stono or glass
jars and keep uncovered in a cool,
dark place two days; then cover with
melted paraffin and a paper cap fitted
on with white of egg. After a while
it should be firm enough to cut like
cheese. Nothing makes a finer con
serve than damson plums. C. A. D.,
Missouri.
WELL PEOPLE TOO
Wise Doctor Gives Postum to Con
valescents. A wise doctor tries to give nature
its best chance by saving the little
strength of the already exhausted
patient, and building up wasted
energy with simple but powerful
nourishment.
"Five years ago," writes a doctor,
"I commenced to use Postum in my
own family instead of coffee." (It's
a well-known fact that tea is just as
injurious as coffee because it con
tains caffeine, the same drug found
in coffee.) "I was so well pleased
with the results that I had two
grocers place it in stock, guarantee
ing Its sale.
"I then commenced to recommend
it to my patients in place of coffee,
as a nutritious beverage. Tho con
sequence is, every store in town is
now selling it, as it has become a
household necessity in many homes.
"I'm sure I prescribe Postum as
often as any ono remedy in the Ma
teria Medica in almost every case
of indigestion and nervousness I
treat, and with the best results.
"When I once Introduce it into a
family, it is quite sure to remain.
I shall continue to use it and pre
scribe it in families where I prac
tice. "In convalescence from pneu
monia, typhoid fever and other cases
I give it as a liquid, easily absorbed
diet. You may use my letter as a
reference any way you see fit."
Name given by Postum Co., Battle
Creek Afich
Rca'd "The Road to Wellville" In
pkgs. "There's a reason."
Ever read the above letter? A
new ono appears from time to time.
They arc genuine, true, and full of
human interest
Canning Timo
Canning Sweet Potatoes Select
small potatoes of uniform size, wash
and scrape, but do not peel; cook
until tender In salted water, but do
not break or mash; they should be
firm, while they are tender. Have
ready a syrup made of sugar and
water so thick that when allowed to
cool in a cup for a few minutes It
will crystallize. Fill tho jar with
the potatoes, keeping them as whole
as possible, then hold a fork or sieve
across tho mouth of the Jar and
drain out every bit of the waber
while still very hot, then pour tho
boiling hot syrup over the potatoes
and seal as other canned things.
Both syrup and potatoes must be
very hot. When wanted for uso,
turn into a pan, add a little butter
and bake as you would fresh pota
toes. Small potatoes that would
otherwise bo wasted are just the size
for canning. They must bo fully
matured.
Here is a way to can string beans
that has the merit of being but little
trouble: Prepare the beans just as
you would for the table, and cook
them the same, only cooking enough
for several jars when cooking for
dinner. When they are perfectly
done, fill one or more jars full,
shaking well to settle them, then put
into each jar three or four table
spoonfuls of vinegar, boiling hot,
and seal at once. The water tho
beans are boiled in may be used to
fill the can, if any is needed, but It
must be boiling hot. In this way,
the housewife can put up small quan
tities, a jar or two at a time, while
she is getting dinner. Seal as other
vegetables.
Canned Pineapple Make a syrup
in proportions of two and one-half
pounds of sugar to three pints of
water for six pounds of prepared
fruit; boll for five minutes, skim
ming well, then add tho pineapple,
which should be peeled and sliced,
and let boll a few minutes until
thoroughly hot through, then pack
in well scalded cans and seal, boil
ing hot.
Good Recipes
The small seckle pear makes the
nicest spiced relish, if properly pre
pared. Cut out the blossom end
with a sharp knife, but leave the
stem and peel on, wiping tho pear
with a damp cloth. Prepare a
syrup, allowing five pounds of
sugar and one pint of vinegar to nine
pounds of the fruit; when tho syrup
is ready, boiling hot, after skimming
well, put in the pears a few at a
time, and cook until tender; drain
as soon as they are done, and put
into jars, and when the jars are full,
shako gently to settle, and pour over
tho fruit tho prepared syrup For
spicing, an ounce each of stick cinna
mon, mace, and green ginger, tied in
a cloth, should bo added to the vine
gar in making tho syrup, and should
bo put into tho jar with tho pears.
It is bettor to buy good, puro
spices wholo and grind as wanted.
For crystallizing fruit, have the
best of sugar; weigh two pounds and
put into a new, or thoroughly good,
preserving kottlo with barely enough
water to dissolve tho sugar, begin
ning with half a cupful at first, stir
ring tho sugar slowly, and if inoro
is wanted, add a very llttlo more
a tablcspoonful at a time until the
sugar Is thoroughly dissolved, but
not liquid; then set the kettle on the
stove and bring to a boil. Havo tho
fruit ready prepared, peeled cored
and sliced, and in a suitable dish or
pan, and pour tho boiling syrup over,
turning so that every side may re
ceive its coating; set aside to cool,
then pour off tho syrup and set the
pan as upright as possible so that
tho remaining particles may drain
off. It is better to have tho syrup
boiling hot when poured over tho
fruit, for, though it may soften It
somowhat, when cold It will bo all
right, and the crystals will be more
brilliant. Tho fruit, when thorough
ly drained and dried, should be
packed in boxes in sugar, with
paraffin paper between tho layers.
Peaches, pineapple, oranges, lemon,
apricots, pears, limes, are all flno
put up this way. Tho main thing is
to do tho work carefully and proper
ly, and it is much cheaper than tho
"storo" article, and bettor.
DRINK BARRED BY RAILROADS
Special dispatch to Chicago Tri
bune: Now York, July 29. An a
result of an investigation conducted
by tho management of tho Delaware,
Lackawanna and Western railroad
following tho recent disastrous wreck
at Corning, N. Y., an order was Is
sued today to the employes of tho
transportation service forbidding tho
use of intoxicants, either while off or
on duty.
All classes of employes directly
connected with tho movomont of
trains aro prohibited from using
their time whllo Off duty In any
manner that may unfit thorn for tho
safe, prompt, and efficient perfor
mance of their duties.
This rulo applies particularly to
mon who might spent their tlmo off
playing cards.
SOUNDS BETTER
Tho feeling of many men with
regard to public offico is much the
same as that which a certain dis
tinguished Frenchman had toward
the academy that group of forty
who aro called "the Immortals." He
was asked one day why ho did
not propose his candidacy for tho
academy.
"Ah," said he, "if I applied and
woro admitted, some one might ask,,
'why is ho in it?' and I should much
rather hear it asked, 'why isn't ho
in it.' " Christian Register.
LATEST FASHIONS
FOR COMMONER READERS
Ww (vul
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1Z77 1 ll
In l 1
in I ft
0324 LADIES' HOUSE DRESS
I UUl III HIA B1U, 0, O'l, OV, OO, '1U
and 42 Inches, bust measure. It re-,
quires 5 yards of 44-Inch material
for tho 3G-inch size.
IUp53
0200-9277 LADIES1 COSTUME
Waist, 9299, cut in six sizes, 32,
34, 36, 38, 40 and 42 Inches, bust
measure. Skirt, 9277, cut In five
sizes, 22, 24, 20, 28 and 30 inches
waist measure. It requires SVi.
yards of 44-inch material for tho 24
inch size. This callB for two separato
patterns, 10c for each. ,
93efi
0318 BOYS' BEACH OR
PLAY SUIT
Cut in four sizes, 3, 4, 6 and 8
years. It requires 2J yards of 44
inch material for tho 6-year size.
01C3 LADLES' APRON
Sizes, small, medium and large. It
requires 3 yards of 36-inch ma
terial for tho medium size.
TnE COMMONER will supply its readers with perfect fitting, scam
allowing patterns from the latest Paris and New York styles. The
designs are practical and adapted to tho home dressmaker. Full 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
largo catalogue containing the illustrations, and descriptions of over
400 seasonable styles for ladles, misses ana" 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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