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The Commoner.
nSBRUARY 21, 1913
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not be set overnight, but in the
morning.) "When it is well risen,
turn on a board, use barely enough
flour to prevent sticking while knead
ing, and knead ten minutes; mold
into loaves and put into panB that
have been warmed and well greased
with lard, and set to rise again. It
should rise to about twice its bulk
in an hour or two, according to the
temperature of the dough and the
size of the loaves. Hub melted but-1 tional
ter over the top of each loaf. So
much depends on the baking, and it
is almost impossible to tell you just
how that is to be done; but the oven
should not be too hot, and tho tem
perature kept even about three
quarters of an hour for small loaves.
For the Toilet
Many persons hurriedly wash th?
face in a careless manner, probably
using soap, and forgetting or ne
glecting to rinse it off, or to thor
oughly dry the skin, and then they
rush out into the sharp air of win
ter. This, of itself, is ruinous to
any complexion. If the face must
be washed just before going out,
soap should not. be used. If a little
bran, or oatmeal is scalded in the
water, this will cleanse all but a
very dirty face, and after well dry
ing, a very little cold cream should
be applied, then lightly rubbed off
with a soft cloth, and a light appli
cation of face powder be made. This
will protect the face against the
wind.
A dry shampoo, to bo used where
the wash is not advisable, is made
of equal parts of sifted corn starch
and powdered orris root. This may
be rubbed well into tho hair and on
the scalp, and can bo easily brushed
out. One should bo sure it is thor
oughly brushed out, however.
The cracking and soreness of the
skin around the nails may be the
result of a gouty tendency in the
blood. This will requiro coustitu-
medlcal treatment to elimi
nate the cause. Or it may be caused
by the kind of soap or washing
powder used in the housework. For
the latter, use a warm vaseline poul
tice on the finger-ends every night,
and using preventive measures while
at your work. Do not pick and
cut at the ragged selvedge, as this
will only make it worse.
One of the best preservatives of
the appearance of youth is to keep
a strong hold on your interest in the
events of the day; do not allow your
self to fall behind the times, and do
not be continually telling of the
"better times" of tho past. Do not
try to "keep the heart young," for
you can not do it; but try to keep
in touch with youth and enthusiasm
while retaining your own dignity.
There are few things so pathetic as
to see an old person aping the silli
ness of youth.
AS TO FLAVOUR
Found Her Favorito Again.
A bright young lady tells how she
came to be acutely sensitive as to
"My health had been very poor thrpugh under them; as soon as
for several years,' she say's. "I loved done, lift the slices out and stand
Some Winter Morning Dishes
Nothing is more appetizing than
crisp curls of bacon lying over jellfed
eggs. To cook the bacon, have the
skillet very hot, but not scorching;
or, the bacon may be cooked in a
shallow pan in the oven. Slice the
bacon, very cold, as thin as possible
and drop them into tho already siz
zling hot pan, and set where they
will cook at once, keeping the grease
poured off of the slices, or having the
slices lifted so tho grease will fall
cases, either of muslin, or the thin,
small entrails well washed and
cleaned, and tie tho ends togothe'r.
Smoke tho cases for about half a
day, then cook in boiling water until
they riso to the surfaco and float.
When done, dry them on clean straw
in tho sunshine and hang away in "a
cool dark placo until wanted.
Forcemeat Balls Take half a
pound of veal and half a pound of
suet chopped very fine, and beat in a
marble mortar or wooden bowl into
a paste; add a few sweet herbs
shredded finely, a little ground mace,
a small nutmeg, grated, a slip of
lemon peel, a pinch of pepper and
salt, and tho beaten yolks of two
eggs; mix them all well together,
and make them into balls and long
pieces, then roll in flour and fry
brown. If to ho used with vhito
sauce, do not fry them, but put in a
saucepan of hot water and lot boil
a few minutes.
Polenta Put a large tablespoon
ful of butter in a quart of water and
set to boil; wet sufllcient corn meal
with cold water in a' bowl, with a
little salt, and mix until smooth and
evenly moist, then drop by largo
spoonfuls in tho boiling buttered
water, stirring continually until all
is used; let boil, Btirring constantly
until done; as soon as it is done, set
to cool, and when cold enough '.)
handle, either with the hands or a
largo spoon make into a' largo ball,
or roll, and let stand until quite cold.
Cut in thin slices, lay in a dish in
layers, and cover each layer with
cheeso gratings and bits of butter,
then another layer, then cheeBO and
butter until the dish is full. Put on
tho top thin slices of cheeso and
butter, put tho dish In a quick oven,
and bako for twenty or thirty
minutes. Sorvo whllo hot.
A iMtiHcIo Builder
It is said that bran is a much
higher muscle buildor and fat maker
than tho flno flours, but many people
can not eat tho bran breads so highly
lauded by others. Tho coarso fiber
in tho bran irritates the intestines,
having a too lax ofTcct, and doos not
agree with all digestive organs. Tho
entire wheat flour is claimed to bo
tho most suitablo for human food,
and while many have to cultivato a
taste for the bread, they grow to llko
it, if well made, and find it very nu
tritious and n great help in overcom
ing' constipation. Many peoplo aro
advised against eating bread of any
kind, or coroals, as all starch foods
disagree with them. The only way
to determine what ono may eat is to
carefully noto tho effects of certain
foodn.
Serving an Invalid
When ono is sick, tho appetite Is
usually fickle and whimsical, and a
slovenly serving of tho meal will
sometimes so turn tho stomach that
it is impossible to get tho sick ono
to eat. For the appetite which needs
coaxing, always uso the prettiest,
cleanest napory and dishes you have.
Sorvo tho food in small quantities,
daintily, oven if another helping is
called for. It is the dainty touches
that attract tho attention and
awaken the appotito of tho finicky
invalid, rather than tho quantity
and richness of tho food.
coffee, and .drank . it for breakfast,
but only learned by accident, as it
were, that it was the cause of the
constant, dreadful headaches from
which I suffered every day, and of
the nervousness that drove sleep
from my pillow and so deranged my
stomach that everything I ate gave
me acute pain. (Tea is just as in
jurious, because it contains caffeine,
tho same drug found in coffee.)
"My condition finally got so seri
ous that I was advised by my doc
tor to go to a hospital. There they
gave me what I suposed was couee,
and I thought it was the best I ever
drank, but I have since learned it
was Postum. I gained rapidly and
came homo in four weeks.
"Somehow the coffee we used at
home didn't taste right when I got
back. I tried various kinds, but
none tasted as good as that I drank
in tho hospital, and all brought back
tho dreadful headaches and the 'sick-all-over'
feeling.
"One day I got a package of Pos
tum, and tho first taste of it I took,
I said 'that's the good coffee we had
in the hospital!' I havo drank it
ever since, and eat Grape-Nuts for
my breakfast. I havo no more head
aches, and feel better than I have
for years." Namo given upon re
quest. Read the famous little book,
"The Road to Wellville," in pkgs.
"There's a reason."
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
golden brown.
Instant Postum is convenient;
there's no waste; and tho flavour is
always uniform. Sold by grocers
45 to 50-cup tin 30 eta., 90 to 100
cup tin 50 eta,
A 6-ctfp trial tin mailed for gro
cer's name and 2-cent stamp for
postage. Postum Cereal Co., Ltd.,
Battle Creek, Mich.
in a platter where they will dry for
a minute, then drop onto the shirred
or jellied eggs and serve hot with
bits of parsley around the edge.
Little pats of sausage may be laid
with the eggs Instead of the bacon.
Fried Fish Clean thoroughly, cut
off the head, take out the backbone,
and slice the body crosswise into
several pieces, according to size of
fish; roll each piece in Indian meal
or wheat flour, or dip in beaten egg,
then in bread crumbs, and have a
thick bottomed skillet with smok-ing-hot,
but not burning lard, fry
slowly after putting in until a light
brown, that the pieces may be well
done through. Then lift out and
serve as soon as possible. Trout and
perch should not be dipped in meal,
and fish should not be fried in but
ter, as it takes out the sweetness and
gives a bad color. The pieces of fish
should be laid in the hot fat with
the skin side uppermost, to sear the
flesh side and retain the juices. The
fish may be salted before cooking,
or after, as one likes. Brown both
sides of the pieces.
To Fry Ham Place the slices of
salt ham in boiling water and sim
mer slow until tender; then dry and
put into a frying pan with a little
fat and fry quickly bfown on each
side, then dish on a' platter. Break
fresh eggs in a shallow pan and set
on the back of the range and fry by
dipping the boiling gravy over them
until done, and do not turn. Take
up carefully and lay one on each
slice of ham.
LATEST FASHIONS
FOR COMMONER READERS
0225 LADIES' CORSET
AND DRAWERS
COVER
Cut in threo sizes, small, medium
and large. It requires 3 yards of
36-inch material for tho medium
size.
0105 LADIES' DRESS
40
It
Cut in fivo sizes, 34, 36, 38,
and 42 inches, bust measure.
requires 6 yards of 36-inch ma
terial for tho 36-inch size.
)1 l(M
Requested Information
For making bologna sausage, take
ten pounds of lean beef and one
pound of fat pork; run them through
a meat chopper, chopping fine, and
season with an ounce of salt to four
pounds of meat; add also an ounce
of th best black peppervground, and
If liked, a little coriander teed, to
six pounds of the meat After mix
ing these well together, stuff in
JV JET
Aft) Jl &$l
NJNA
0403 SKIRT FOR MISSES
SMALL WOMEN
AND
Cut in fivo sizes, 14, 15, 16, 17
and 18 yeaTs. It requires 3 yards
of 34-inch material for an 18-year
size.
8860:
8800 ROY'S BLOUSE SUIT WITH
KNICKERBOCKERS
Cut in sizes 4, C, 8 and 10 years.
Requires 3 yards of 36-inch ma
terial for tho 6-year size.
iiil I
M J 11.' 1
THE COMMONER will supply its readers with perfect fitting, seam
allowing patterns from the latest PariB and New York styles. Tho
designs are practical and adapted to the home dressmaker. Full direc
tions how to cut and Tiow 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
address on receipt of 10 cents. In ordering patterns give us your name,
address, pattern number and size desired.
Addrafr THE CdMMttNER, Patter Departmeat, Lincoln, Nebraska
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