i9PPny -w y
wfmr ' ""yrowjSjji
f?T
JULY 4 1913
The Commoner.
9
nqpiipipiiPf immw i.ipyi"Mii,ii,
add small bits of butter. Pour In
enough milk to cover; bake twenty
minutes In the oven, or until the
milk Is absorbed, making it a creamy
mass.
If you have cherry trees, but no
cherries, you can still make cherry
jelly, or a good substitute for it.
Make a jelly of apples in the usual
way, and add to tho apples while
boiling a small handful of fresh,
thrifty cherry leaves. It will have
a distinct cherry flavor. Of course,
tho leaves must bo strained out.
A meringuo glace, or frozen
meringue, can be made of berries,
though any fruit may be used. Mash
tho berries with plenty of sugar and
press through a sieve; there should
be two cupfuls when, ready to use;
then add to this tho stiffly beaten
whites of three ggs, into which has
been stirred two tablespoonfuls of
powdered sugar and a few drops of
lemon juice. Beat this all together
until light and foamy, and then
freeze.
Orange Marmalade Choose ripe,
juicy oranges and wipe with a damp
cloth; slico without peeling, two
dozen oranges and take out the
seeds. Slico two lemons, cutting
these and tho oranges in very thin
slices; measure the juice and add
enough water to make three quarts
of liquid; pour Into a large bowl,
cover closely and set aside for ten
to twelve hours, then turn into an
agate kettle and bring slowly to boil
ing point; simmer until peel is very
tender, then add a pint of sugar for
every pint of juice and boil until the
skin looks clear. Remove from fire
and pack in Jelly glasses.
Query Box
Several kind friends havo sent in
additional copies of the words to
"Put Me Jn My Little Bed," re
quested some time since. Many
thanks.
Peter Marvin, Salmon, Idaho,
would like the words of a waltz
song, beginning, "Do you know the
BANISHED
Coffee Finally Had to Go
The way some persons cling to
coffee, even after they know It is
doing them harm, Is a puzzler. But
It is an easy matter to give it up for
good, when Postum is properly made
and used Instead. A girl writes:
"Mother had been suffering with
nervous headaches for seven weary
years, but kept on drinking coffee.
"One day I asked her why Bbe did
not give up coffee, as a cousin of
mine had done who had taken to
Postum. But mother was such a
slave to coffee she thought it would
be terrible to give it up.
"Finally, one day, she made the
change to Postum, and quickly her
headaches disappeared. One morn
ing while she was drinking Postum
bo freely and with such relish, I
asked for a taste.
"That started me on Postum and
I now drink it more freely than I
did coffee, which never comes into
our house now."
Name given by Postum Co., Battle
Creek, Mich. Write for booklet,
"The Road to Wellville."
Postum comes in two forms.
Regular Postum (must be boiled.)
Instant Postum doesn't require
boiling, but Is prepared instantly by
stirring a level teaspoonful in an
ordinary cup of hot water, which
makes it right for most persons.
A big cup requires more and some
people who like strong things put in
a heaping spoonful and temper it
with a large supply of cream.
Experiment until you know the
amount that pleases your palate and
have it served that way jn tho future.
"There's a Reason" for Postum.
art of love." Words can bo cent
direct to his address, as given above.
L. L. The question of economy
is an individual one, and can only
be answered in a general way. Where
one will save by largo buying, an
other will lose by it, according to tho
size of the family provided for, and
of facilities for storing.
L. R. The real cheapness or
dearness of food materials depends
not only on its market price, but
upon whether or not it is suitable for
the purpose intended. Food which
"disagrees" with one is dear at any
price.
John H. If you will send your
request for information about
cheese-making either to your state
experiment station, your state board
of agriculture, or to tho department
of agriculture, Washington, D. C,
any, or all of them, you will doubt
less get what you want.
E. J.- D. If you will send your
question about treatment of the
Rambler rose toiany good florist, ho
will tell you the causo and remedy.
A cold, wet season is bad for the
plant. It just glories in the hottest
sunshine.
Answering SeveraJ Directions
for starting the winter blooming
rose plants is given in another
column. If they will send to reliable
rose growers, asking for catalogue, it
will be sent them. Tho catalogue is
well worth the asking for, and has
much information in it. Wo can not
give business addresses through the
Home Department.
Requested Recipes
Answering Several Querists Dill
Pickles: Take medium-sized cu
cumbers a sufficient quantity; wash
them gently with a soft cloth if they
need it to remove soil; pack in a jar
of sufficient size, and cover with cold
water. The cucumbers must be
handled very gently, to avoid the
slightest bruise. Let stand one day;
then next day, drain and either wipe
dry, or let lie where they will drain
themselves quickly, and pack closely
in self-sealing jars or crocks that
can bo sealed, putting betwen each
layer of cucumbers a large handful
of fresh seed-heads of dill (not flow
ers, but well developed seeds) ; to
each half gallon jar add two small
red peppers, a level teaspoonful of
pepper corns, two bay leaves, and
two thin slices (rounds) of horse
radish roots. For six quarts of
water add one .pound of rock salt
and a level teaspoonful of powdered
alum. Heat the mixture to boiling,
add a quart of pure cider .vinegar,
and pour at once, boiling hot, over
tho pickles, overflowing the jar to
fill all air-spaces, and seal at once.
If fresh dill heads can not be had,
uso a rounding teaspoonful of dill
seed, which can be had of the grocer,
to each half gallon jar. These are
said to be fine.
Another Make a brine strong
enough to bear up an egg, then add
half as much water as you have
Brine carefully wash the cucumbers
to avoid bruising, if they need wash
ing; pack first a layer of cucumbers,
then a layer of fresh green grape
leaves and a layer of fresh dill heads,
stems and leaves; continue this way
until the jar is full, having the top
layer of the cucumbers covered with
grape leaves and dill. Pour the
brine over this and cover, first with
a clean white cloth, then with a
plate that will fit into tho mouth of
the jar, and put a weight on the
plate to keep the contents of the
jar under the brine. The cloth must
he removed occasionally and washed
to remove any scum. If no plate
suitable is had, a cover of hard wood,
such as oak, will do; but do not use
pine.
Pumpkin Jelly After peeling and
seeding the pumpkin (not squash)
cut into small pieces or thin slices
and cook over a slow flro with as
littlo water to begin with as pos
sible, until soft and thick. Mash
fine, season with sugar to suit, a
littlo salt and spices as liked. Thus
far, tho pumpkin is cooked and
seasoned just as though you in
tended to uso it at once. Spread the
mixture on largo plates and keep in
a warm place near a range, or in tho
hot sunshine, until the extra mois
ture dries out; then turn out on tho
board (a bread board may he used),
and knead with tho hands just as
you would dough, which will remove
all air-spaces. Pack solidly witli a
vegetable masher into a stone crock
or jar, sprinkle liberally with sugar
over tho top, cover closely to keep
out all insects, and set away in a
cool, dry place. An upper shelf in
a cool pantry is good for storage.
When wanted for use, take for each
pio, one heaping tablespoonful of tho
mixture, sprinklo the space loft by
removing the amount, with plenty of
sugar, recover and put away. Add
to tho amount to be U3ed one egg
and milk enough to prcparo for each
pio filling in the usual way. This
makes excellent winter pics.
Good Tilings to Eat
A writer in Farm and Fireside
tells us of some new eatables gath
ered from the highways and bywnys.
She says: "Tho wild milkweed be
comes tough and loses its delicate
flavor aftor tho blossoms appear, but
when cultivated is good until fall,
thereby giving a new all-summer
vegetable. The brown seeds should
bo gathered as soon as rlpo, and
sown in tho garden in tho lato sum
mer or early fall, and in tho spring
a flno crop of tender shoots appear,
having a flavor similar to asparagus.
Shoots of tho wild or cultivated
plant should bo cut when about a
foot high; tho plant will spring up
again, and ono may gather several
crops from tho samo roots. Liko
pons, tho seeds may be planted nt in
tervals, thus insuring and all-sum-mor
crop. Theso shoots nro to bo
cooked liko asparagus, and served
with either butter or croarn sauce;
tho tender tips of tho leaves make a
nice salad, served oithor with mayon
naise or French dressing.
Tho tender poke shoots, callod also
scoke, or pigeon-berry weed, can bo
cooked and served on toast, dressed
as asparagus, which it very much re
sembles in taste. Thoro aro many of
tho wild weeds that will serve for
excellent food. Write to the Depart
ment of Agriculture Washington, D.
C, for printed mattor about ediblo
weeds.
During tho hot months, it will
often occur that cold water can not
be obtained, especially when travel
ing, unless one drinks tho lco water
in the cars, or at stopping places.
Carry with you a supply of pepper
mint lozenges tho kind that melt In
your mouth. If tho drinking water
tastes tepid, place a lozenge In your
mouth and lot it dissolve boforo
drinking the water. You will appre
ciate the peppermint drop, as tho
water will taste quite cold.
LATEST FASHIONS
FOR COMMONER READERS
0502 GIRLS1 ONE-PIECE DRESS
Cut in four sizes, 4, 6, 8 and 10
years. It requires 3 yards of 30-inch
material for a C-year size.
0232 LADIES' HOUSE DRESS
Cut in seven sizes, 32, 34, 3G, 38,
40, 42 and 44 inches, bust measure.
It requires 9 yards-of 24-inch ma
terial for tho 30-inch size.
0587 LADIES' WAIST WITH
CHEMISETTE
Cut in six sizes, 32, 34, 30, 38,
40 and 42 Inches, bust measure. It
requires 2 yards of 44-inch ma
terial for a 30-inch size.
057C LADIES' TnREE-PIECE
SKIRT
Cut In five sizes, 22, 24, 20, 28
and 30 inches, waist measure. It
requires 2 yards of 40-inch ma
terial for a 24-inch size.
THH COMMONER will supply its readers with perfect fitting, seam
allowing patterns from the latest Paris and New York styles. The designs
aro practical and adapted to tho homo dressmaker. Full directions how
to cut and how to make tho garments with each pattern. Tho price of
theso patterns is 10 cents each, postage prepaid. Our large catalogue con
taining 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 glvo us your name, address, pattern number and size
desired.
CATALOGUE NOTICE Send 30 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
article on dressmaking, giving valuable hints to the boms dressmaker.
Address, THE COMMONER, Pattern Department, Uacoln, Nebraska
j
-AMi,
148
Slito -J. ;.iW"wwi .-,'
