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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (March 28, 1913)
f p''' WMWyMliPP rr ir " Trrt w""'-"wjw- -"1t The Commoner. 9 MARCH 28, 1913 pocket-book, yon can get lovely things, remnants, mill-ends, goods tbat are a little shop-worn, or soiled by handling, or faded in the win dows, and many of these can be worked up into "just as good" gar ments as the new fabrics at a much less cost. With the work of the laundry and the dye-pot one can do much. White goods of a good quality can be bought cheaply, and when washed are just as good as the fresh garments that cost mor be cause of their freshness. If you are going to wash your spring frocks yourself, try it only on a clear day, and do the work In the -morning. First put all the colored things, or white embroidered in colors, in a tub of cold water in which has been dissolved half a pound of borax to a tubful of water. Soak for an hour, then preBS out most of the water, with a wringer, if you haye one, and put into a tub of water that has just boiled, with a quarter of a cupful of borax in the new water and half a pound of dis solved castile, or other good white soap. Rub lightly with the hands, and only a little rubbing is neces sary ' unless very dirty in places, which should be attended to; then rinse in warm, clear water; no blu ing, except for the all-white goods, and hang to dry. It takes very little time or strength to do washing in this way, and thus saves the, house wife; it really does make the home mother "nervous" -to see pretty gar ments over which she has spent spare time for several days in mak ing, put through the ordinary pro cess of fading and yellowing the goods by poor washing. Once, the things are properly conducted through the dangers of the wash tub, they can be ironed without fear. For tlio Table Many vegetables are sorved b'nly by boiling or otherwise cooking wit,h water or grease; but some of theso are excellent baked. For instance": Bakqd Beets Wash well the beets, young, or old, and bo very THE KNOW HOW careful not to break off the gmall rootlets as this will let the best of tho vegotable escape. Put the beets in a baking pan and add a very little water, to keep from drying or burn ing, and bake until tender. Take from tho pan, slip off tho skin, sprinkle with salt, pepper and but ter, adding a littlo lemon juice if liked, and servo hot. Young beets will boil tender, or bake tender with half an hour's cooking, but old beets will require three or four hours. Onions are excellent baked. Take the onions as near equal in size as may be, remove the brown skin, cooking first for ten minutes in clear boiling water; drain this off, and dry the onions with a clean cloth, and lay in a baking pan; sprinkle I pepper and salt over thom, and add I a little hot milk. Bake until done and brown, then lift into a hot dish or dishes, put bits of butter overj each. 'and eat. nininc hot. with plain i bread and butten This is, excellent for colds. Tho Spanish onion is sweet and much liked for pating. If raw onions are liked, slice and lay in a dish; pour boiling water over them, let stand a few minutes, then pour the water off, and chill before serving. This will remove much of tho sharp taste. Cheese Cake Take one-half pound of fresh cottage cheese made from sour milk; soften with a little milk; add two tablespoonfuls of melted butter and three or four eggs; mix well and sweeten to taste, adding vanilla or lemon,, if liked. Add sweet milk until it is thinner than griddle-cake batter. Line a baking pan an inch and a half deep with short puff-paste; pour into this the batter; sprinkle with nutmeg and place lumps of butter all around the edges. Tho butter will melt and in cooking, form a nice brown top. Try it. ber of families uso the ovaporated milk, which, though it may bo handled just as badly in tho begin ning Is sterlizcd, and considered safer through the process. Results. I There are more nervous persons made so by undigested food lying in the stomach than the average indi vidual would suppose. If food remains undigested in the stomach, it begins to ferment, set up gas and a large portion is thus con verted into poison. That's why imperfectly digested food may, and of ten. does, cause .irri tation of the nerves and stupor of the mind brain and nerves are really poisoned. "My daughter had complained for ! come time of a distressed feeling In th stomach, after eating, which set me thinking that her diet was not right," writes an anxious and in telligent mother. "She had been fond of cereals, but had never tried Grape-Nuts. From reading tho account of this pre digested food, it seemed reasonable to try Grape-Nuts for her case. "The results were really wonder ful. The little brain that seemed at times Unable to do its work, took on new life and vigor. Every morning, now, before going to school, she eats the crisp little morsels and is now Completely and entirely well, she teems to have a new lease on lifp no more distress in the stomach, nor headache, but sound and well every way." Name given by Postum Co., Battle Creek, Mich. Read the book, "The Road to Wellvllle." In pkga. "There's a reason Ever mad the above letter? A new one appears frozfi Cfoie to time. They re genuine, true and fall o-X human t&ter&t. A Rich Stew Mrs. C. asks for a rccipo for mak ing Hungarian stew. This stew is strongly flavored with onion; it is what is called goulash, and Is very much Hkod. Take two pounds of tho cheapest loan meat; free 't from skin, bones and fat, and cut into inch pieces. Slice an onion and fry it and tho meat together in a littlo suet until tho mixture begins to brown; put a layer of this In a kettle and cover with thin slices of raw onion, then a layer of tho meat, and one of sliced onion until all the meat is used. Cover the meat -vlth cold water and bring to n 1 oil; when the water is bubbling, turn into tho kottlo a pint of canned tomatoes, but do not stir the mixture. Lot rlmmer slowly for two' hours,- then add a dozen small potatoes and cook for twenty minutes ,more, then it is ready to serve. v"The stew must not be stirred, If it is possible to keep it from burning without. A Good Hash Chop whatever cold meats there may bo, but good cold beef is best. Season the meat With salt and pepper, and add one third as much cold boiled potatoes as there is meat; tho potatoes should not be mashed; chop fine one, small onion; and add to the mixture. For every two cupfuls of meat rid vege tables 'put into tho kettle a cupful of boiling water, and in this a table spoonful of butter for every pint of water. When tho water bolls, stir In the meat and potato and simmer gently for ten minutes, thon thicken a very littlo to hold it together, and serve, cither on toast, or to bo eaten with othor foods. If liked better, It may be made dryer and cooked in tho oven, stirring occasionally. Hash dumplings aro liked. Pro paro tho hash and season In tho usual way; have pastry a little richer than for fruit dumplings, roll out pieces largo enough for the dumpling, and in tho center of each pteco put a largo spoonful, or two tablespoonfuls of tho hash. Gather up the edges of the pastry as any dumpling and pinch togcthor. Put tho dumplings in a baking pan, spread over tho tops bits of butter, and buko to a rich brown, basting with a littlo molted buttor once or twice. Any kinds of meat, poultry or fish can bo cooked in this way. A Good Cement A coment which, when dry, is per fectly whito, Is made of a thick so lution of gum arable, in which is stirred plaster, of parts until It Is of tho consistency to hold tho pie'eotf of china together. Coat tho edges with tho mixturo, press the pieces together tightly, and remove all sur plus plaster from tho outside, tie or fasten tho pieces together nnd leave undisturbed for a week or moro to got thoroughly dried. It Is claimed that when perfectly dry, it will not como apart. l Odds and Ends If your lamp burns dimly, or smokes, look at the wick. It may be dirty. Boil the burner in soda solution, wash the wick well and dry, or put in a new wick; use only good oil, and keep tho chimney clean. If you aro intending to take a pleasure or business trip, during tho siiirimer, try getting tho pillow and "knapsack" ready now. Cravon etted material is a good choice for tho pillows, as being impervious to occasional wettings, and can bo laundered. Or the pillow may have an extra cover of smooth linen, or silk, to be slipped over and fastened securely with buttons or snap fas teners. This should bo about half a yard square, with strong Btraps at the upper corners by which to hang it over the chair top, preventing it from slipping down. The knapsack is just a flat bag, with a stout strap to hold or hang it by, and can be made to sling over tho shoulder, if desired. It should havo a few small pockets on the Inside, and a flap to fasten down. In this ono can carry small necessities, a book, or other articles which a traveler always finds a use for. Hot salt water Is a sovereign remedy for aching limbs caused by standing too much on tho feet, or too prolonged walking, also for tired arms, hands and limbs after con tinued exertion or strain. The water should bo as hot as can well bo hnmfl without discomfort, and have plenty of salt in it; but too strong, salt water will make tho flesh itch and burn. For a sprained ankle, bathe in hot salt water for half an hour, renewing the beat as it cools, wrap In flannel, and repeat tne not LATEST FASHIONS FOR COMMONER READERS msWWr 0415 GIRLS' DRESS Cut in four sizes, 6, 8, 10 and 12' years. It requires four yards of 44 inch material for the 12-year slzd. 040G LADIES' DRESSING SACK Cut in 'six sizes, 32, 34, 36, 38, 40 and 42 inches, bust measure. It requires three yards of 44-inch ma terial for a 38-inch size. iTTin GPSl rill rll 4MB ',Mf fill Ml 9 jS,S VVyjf 1 tLjJi f t i lift 4 0423 DOLLS' NORFOLK DRESS Cut in four sizes, 18, 20, 22 and 24 inches in heighth. It requires 1 yard of 36-inch material, for tho 18 year size. 0235- -LADIES' CORSET COVER AND SKHtT Cut in three sizes, small, medium and large. It requires 3 yards of 36-inch material for tho medium size. mm U ft bath In three or four hours until re- 1f Avert. Owing to the bad handling of milk that hi sold tn the large towns and cities, a constantly increasing num- THB COMMONER will supply Its readers with perfect fitting, sram allowing patterns from tbo latest Pari? and New York styles. Tho designs are practical and adapted to the home dressmaker Full directions 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 catalogues con taining 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 sizo desired CATALOGUE! NOTICE Send 10 cents in silver or stamps for our up-to-date 1913 Spring and Summer Catalogue, containing over 400 designs of Ladies.' Misses' and Children's Patterns, also concise and comprehensive artlclfi ori dressmaking, giving valuable hints to tho homo dressmaker Addreft, THB COMMONER, Pattern Department, Lincoln, Nebraska t',-V- . iJajA, aMUST; jj.,.. t&taud4 '' i&iig' Jyitj&m.ltMgTK!. JWAAH feSuft MS'-
