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DECEMBER 6, 1912
The Commoner.
wrap. up. and the steam will loosen
the down so it can be rubbed off. To
truss the goose, cut off the head and
feet, split the skin at the back of
the neck and take out the gullet
and windpipe; make a long slit to
the breast bone and remove the in
testines without breaking. Clean the
insido of the carcass, and remove the
oil bag from the rump. Fold the
wings back and, with a darning,
or other long needle and twine,
fasten in the long skin; put the legs
close to the sides and fasten with a
stitch through the body of the goose,
sew up the vent and fasten down the
legs with a stitch, through the rump.
It is now ready for stuffing and cook
ing, or cooking without stuffing.
Move Candy Recipes
One never has too much candy for
the holidays, and hero are a few
more ways of making it:
Creamed Walnuts Beat the white
of an egg to 'a stiff froth, adding
gradually eight tablespoonfuls of
powdered sugar (granulated can be
used and beating well together.
I-lavo English walnuts shelled, break
the kernels apart and put the cream
between them. Press together and
set away to harden. This amount
should cream fifty nuts.
Walnut Candy Either English
walnuts, black walnuts or hickory
nut meats can be used. Uso one
pound of brown sugar, one-fourth
pound of butter, half a pint of wal
nut kernels; put the sugar in a sauce
pan with half a gill of boiling water
and boil hard for twenty minutes,
then add the butter and boil five
minutes longer, then add tho nuts,
which should have been either rolled
or chopped fine, and stir them well
in; let boil up once more, then take
from the fire, beat for a minute, then
" 'A' l DOCTOR'S' SLEEP
Found He Had to Leave off Coffee
Many persons do not realize that
a bad stomach will cause insomnia.
Coffee and tea drinking being
such an ancient and respectable form
of habit, few realize that the drug
caffeine contained in coffee and tea,
is one of the p'rincipal causes of dys
pepsia and nervous trouuie3.
Witho"1-. their usual portion of
coffee or tea, the caffeine toners are
nervous, irritable and frctfuj. That's
tho way with a whiskey drinker. He
has got to have his dram "to fettle
his nerves" habit.
To leave off coffee or tea is an easy
matter if you want to try it, because
Postum gives a gentle but natural
support to the nerves and does not
contain any drug nothing but food.
Physicians know this to be true,
as one from Georgia writes:
"I have cured myself of a long
standing case of Nervous Dyspepsia
by leaving off coffee and using Pos
tum," says the doctor.
"I also enjoy refreshing sleep, to
which I've been an utter stranger for
20 years.
"In treating dyspepsia in its vari
ous types, I find little trouble wlmn
I can induce patients to quit coffee
and adopt Postum."
The doctor is right and "there's a
reason." Read the little book, "The
Road to Wellville," in pkgs.
Postum now comes in concen
trated, powder form called Instant
Postum. It is prepared by stirring
a level teaspoonful in a cup of hot
water, adding sugar to taste, and
enough cream to bring the color to
eolden brown.
InBtant Postum is convenient;
there's no waste; and the flavour is
always uniform. Sold by grocers
50-cup tin 30 ots., 100-cup tin
BO eta.
A. 5-cup trial tin mailed for gro
cer's name and 2-cent stamp for
postage. Postum Cereal .Co., Ltd.,
Battle Creek, Mich.
?iUir ;nt ,buttered dishes. When
cold it will be brittle and can To
broken up to suit.
FudgeGrato two squares of un-
n7fnied Ch(!C0,lat0 ,nt0 a 8al,co P
and add one-half pint of rich milk;
let boil until the mixture is liko
syrup, then add two cupfuls of
granulated sugar and ono large
tablespoonful of butter, stir until the
sugar is thoroughly dissolved, re
move from tho firo and stir rapidly
until almost cold, then turn into a
tin anu as soon as settled cut into
squares. Romove from tho pan
when perfectly cold.
Peanut Candy Get tho roasted
peanuts, or roast them yourself,
shell, remove the brown Bkin, and
rub with tho hands to split the
kernels. Spread tho nuts in a pan
or dish that has been well buttered.
Tako one pint of good molasses, one
teaspoonful of butter and boil until
it will harden in cold water, then
pour over tho nuts in tho pan and
let get cold. Or, uso two cups of
sugar, teaspoonful of butter and half
a cup oi water; noil samo
molasses and pour over nuts.
9
particles of pomace which romaln In
cider as it comes from the mill must
be removed in making cider of good
keeping quality. This is dono by
straining cider slowly through clean
sand, or some other substance which
removes nearly cverv nnrtloW. rf
foreign substance, leaving tho julco
band bind them In placo until dry,
Tho only way to roruody loose Join
ings Is to have them put together
again properly with gluo to hold
them. For filling holes, or rough
places, soften a sufficient quantity
of good gluo by soaking, then boll
I until It Is a thin liquid; liavo a quan-
as
oi tiio apple froo from sediments. ' tity of saw-dust colored like the wood
After this sediment is removed, the to be mended, then stir sufficient Into
tiuer may no Kept sweet by heating I the glue to make a paste soft enough
it nearly to tho boiling point and to work well with a knife blade. Fill
sealing in fcottles or glass jars the
samo as any canned fruit juice.
There are many ways of preserving
cider by applying chemicals, mus
tard, or other substances, but these
are generally consldero' objection
able. Some advise a large teaspoon
ful of salicylic acid to a forty-two
gallon barrel of cider, to prevent it
becoming objectionably sour, but
tnis acid is a poison, and Is not
generally recommended. A largo
portion of the cheap sweet cider sold
by the bulk or barrel Is preserved
by some one or more of these objec
tionable methods.
tho places compactly and Htnooth
over level with tho surface of tho
wood, applying whllo very hot. Whon
it dries, scrape off all roughness and
polish with a line sandpaper; or, If
used on furniture where it will show,
use a lino emery paper; then paint or
stain, and givo a coat of varnish to
match tho rest of the. wood. For tho
floor-cracks, It is Just tho same pro
cess fill the cracks with the saw-dust
and glue paste, smooth level with tho
surface of the boards, and then,
when dry, smooth well and paint or
varnish.
For Hog-Killing Time
Making Scrapple For this dish.
"we, who grew up in the days when
every farmer, and many village
peoplo fattened, killed and cured
their own year's supply of meat,
used only the best of the "scraps."
Few people used tho lungs called
"lights" of the hog, or the kidneys,
or ears, or snout in the making of
head-cheese, or "souse." Such parts
wero deemed "unclean," and were
fed to the dogs, or poultry. Now,
everything "goes in" with sonio
people, and our reader who asks for
tho information must bo her own
judge as to what of such things she
will use. .For tho modern scrapple,
take' the tongue, liver, lights, all
kinds of trimmings, snout, ears, kid
neys, wash all 'well, and put into a
kettle; cover with water and boil
until tender, so that all bones can
be picked out from tho meat. Then
run the meat through a sausage cut
ter while hot; strain the water it
was boiled in to remove all strings,
gristles and tough fragments and
slivers of bone, set over tho fire
again and thicken with corn meal,
salted to suit; stir well, as it
scorches easily. Tho mush must be
cooked thoroughly done and quite
stiff, with no raw taste of the meal
in the mixture. . The meat may be
flavored with salt, pepper, sage, or
other herbs as preferred, and shou d
be stirred into tho mush, thoroughly
mixing, and put into square-cornered
rmno tn mn. This should be set in
a cold place, and sliced and fried as
wanted. In tho omen uaya, tue uuau
and jowl were used for the scrapple,
as well as for the souse, though many
used the jowls in the sausage meat,
or cured them for boiling pieces with
vegetables in winter. The top of the
head was also used by many in mak
ing mince meat, and made excellent
pies used in this way. The meat
from ribs, back-bones, and all trim
mings were used for this purpose.
Wood Fillers
Mrs. L. S. asks how sho can fill
the cracks and loose joints of her
furniture. The best for tho loose
joints is to have a cabinet-maker, or
a good carpenter, tighten the pieces
together with tools. But if this is
out of the question, perhaps tho me
chanic of the family may be pos
sessed of skill sufficient to put a little
gluo on the places, and with a strong
OIM'OSITES
Tho dapper little ribbon-clerk
gazed languishing!' Into the dark
eyes of the handsome hrunctto
waitress.
"Isn't it wonderful," he gurgled,
"how opposites seem to be attracted
to each other?"
"It sure Is," agreed the beauty.
"I noticed only today that the talloBt
man at tho lunch-counter ordered
shortcake." LIppIncott's.
LATEST FASHIONS
FOR COMMONER READERS
for
For Keeping Cider Sweet
rrr- v,,,Q niiito a few calls
methods of Preventing the ferment
ing of cider, and give the following,
as coming from good authority:
"Have bottles, or glass fruit .jars
and 1-at thern to a temperaturedOf
i hii riPirreea. m-
' ti niiitn1 fn Tinil-
heated in a porceuuu - y -- -in
noint pour carefully Into tne
wti? i or jars, and seal at once.
Ly the bo ties' or Jars neck-down
i if in twenty-four hours there
Professor Van Deman says. The
fM$fe30
0110 DRESS
FOR MISSES
LADIES
AND
Sizes for Misses, 14, 15, 10, 17 and
18 years, and requires 4 yards of 30
inch material for a 11-year size.
Sizes for ladies, 30, 38, 4 0 and 42
inches, bust measure, and requires
5 yards of 40-inch material for a
3G-inch size.
0120 LADIES' COAT
Cut in flvo sizes, 34, 30, 38, 40 and
42 inches, bust measure. It requires
4 yards of 54-inch material for a 38
inch size.
0125 LADIES' COAT WAICT
Cut in flvo sizes, 34, 30, 38, 40 and
42 Inches, bust measure. It re
quires 2 yards of 44-inch material
for a 3C-inch size.
0,1,30 GIRLS' AND MISSES' HATH
KOBE
Cut in seven sizes, 0, 8, 10, 12, 14,
1C and 18 years. It requires 4 Vt
yards of 30-inch material for a 10
year size.
Vm
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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 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
large catalogue containing the illustrations and descriptions of over
400 seasonable styles for ladies, misses and children, mailed to any
addrers on receipt of 10 cents. In ordering patterns irive us your name,
address, pattern number and size desired.
CATALOGUE NOTICE Send 10c In silver or stamps for our up-to-date
1912-1913 Fall and Winter Catalogue, containing over 400 Designs of
Ladles Misses' and Children's Patterns.
Address THE COMMONER, Pattern Department, Lincoln, Nebraska
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