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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (July 11, 1913)
'WT JULY 11, 1913 The Commoner. 9 & the teeth, it will cause them to be come loose and fall out; a dentist should attend to it in time. Tooth powder containing gritty substances, such as pumice . stone, cuttle fish, bath brick, and similar ingredients are very injurious to the enamel of the teeth, and should not bo used. Camphorated chalk makes an excellent tooth powder, and is composed of eight ounces of pre pared chalk and one-half ounce of powdered camphor. When the gums are tender and in clined to bleed, the following is a healing and soothing powder: Pre pared chalk, one ounce; powdered borax, one-half ounce; powdered orris root, one quarter ounce. Myrrh is an astringent, and will harden the gums. Common baking soda and fine table salt in equal proportions make a good tooth cleanser. The soda neu tralizes the tenderness of the teeth arising from an a"cid stomach; with the addition of water, it makes an excellent mouth wash. For the blue look imparted to the complexion by electric light, a tiny touch of liquid rouge lightly dabbed on, has been used by ladies of refine ment. Carmin will yellow the skin after much use. Almond meal is used in place of soap, where soap affects the skin dis agreeably. It should be taken in the palm, moistened and applied to the face just as soap is; no soap is to be used with it. It can bo had of the druggist, or at the department store, and is not expensive. This remedy is Tecommended for falling hair: Three drams of aro matic vinegar, one ounce of acetic acid, one ounce of tincture of can tharldes, two ounces of lavender water and six ounces of rose-water. Shake the mixture well before using, and rub a little well into the roots of the hair every other night, after brushing tlio hair well. Some Contributed Recipes Cooking Swiss Chard Wash clean and pick over one peck of fresh swiss CUBS' FOOD TJioy Thrive on Grape-Nuts i i Healthy babies don't cry and the well-nourished baby that is fed on Grape-Nuts is never a crying baby. Many babies who can not take any other food relish the perfect food, Grape-Nuts, and get well. "My baby was given up by three doctors who said that the condensed milk on which I had fed her had ruined the child's stomach. One of the doctors told me that the only thing to do would be to try Grape Nuts, so I got some and prepared it as follows: I soaked 1 table spoonfuls in one pint of cold water for half an hour, then I strained off the liquid and mixed 12 teaspoonfuls of this strained Grape-Nuts juice with six teaspoonfuls of rich milk, put in a pinch of salt and a little sugar warmed it and gave it to baby every two hours. "In this simple, easy way I saved baby's life and have built her up to a strong, healthy child, rosy and laugh ing. The food must certainly be per fect to have such a wonderful effect as this. I can truthfully say I think it is the best food in the world to raise delicate babies on and is also a delicious healthful food for grown ups as we have discovered in our family.'1 Grape-Nuts Is equally valuable to the strong, healthy man or woman. It stands for the true theory of health. "There's a reason," and it is explained in the little book, "The Road to Wellville," in pkgs. Ever read tlio above letter? A new one appears from time to time. They are genuine, true, and full of human interest. chard; cover with cold water to which has been added one table spoonful of salt. Boil twenty minutes, drain, and chop fine; melt two tablespoonfuls of butter, add a dash of pepper and four gratings of nutmeg, and rub into it one heaping teaspoonful of flour. Return to the fire and cook five minutes, then serve on a flat dish with slices of hard boiled eggs as garnish. Spinach may be cooked in the same way. Mrs. G. C. M. Potato and Tomato Salad Cut four cold-boiled potatoes into cubes, and two medium sized tomatoes into eighths; thoroughly mix the potatoes with three tablespoonfuls of olive oil, one tablespoonful of vinegar, salt and pepper to taste, and one table spoonful of finely chopped chives. Mound in the center of a platter, sur round with the sections of tomato, and border with lettuce. Candied Pears Peel and halve the pears, and take out the cores. Make a syrup by boiling one cup of water to each povnd of sugar, cook until thick; drop the pears in this and let them cook until just tender no more. Take from the fire and let stand in the syrup well covered, for two days. Then lift out the halves, drain them, and sprinkle sugar over each piece separately. Dry them slowly in the sun, or in a moderate oven heat with the door partly open. If well done, these can be sold readily. They may be packed in boxes lined with paraffin paper, with sheets of paraffin paper between each layer of candied fruit. "Improving the Babies" It has taken a long time and much talk to interest men and women in the idea that babies were worth fully as much as the stock on the farms, and that with the application to the younglings of the homo of the im proved methods of care in breeding, care of the prospective mothers, care of the newly-born younglings, care as to their food, hygiene, sanitation of their shelters, and careful train ing in health of mind and body, the "better babies" theory could be worked out to even greater satisfac tion than that of the stockyards. To succeed in this much needed work we must go back to the babies yet unborn, and look after the health and morals of the future fathers and mothers, and satisfactory conditions must be had for the mothers of the hoped-for babies. All these things are developing. Speed the day of their coming! Tomato Relish Mrs. C. S. wishes directions for making a tomato relish. Here is one that is recommended: Scald and skin enough ripe tomatoes to make one peck; (they should not be too ripe, and the tomatoes should be measured before scalding and skin ning.) Chop them, or run them through a chopping machine, as they must be cut fine, then put them into a thin cloth bag and hang up to drip overnight. In the morning chop four bunches of celery, six ripe pep pers and six onions, and mix all to gether; add two ounces of mustard seed, five pounds of brown sugar, one pint of vinegar, one-half cupful of salt, a little cinnamon; and mix all well. Do not cook, as it will keep in crocks, but it is better to can and seal. Tlio Egg-riant Where egg-plant fruit is well known, it may be served many tempting ways, and is a favorite dish. It may be cooked plainly, or with elaborate dressing. For baked or boiled egg-plant, cook the plant without removing the skin or cut ting. Baking is the preferred way of cooking, since it has a better flavor. When it is perfectly cooked, so a fork can be run through the soft pulp, take oft the skin as you would a baked potato, mash the pulp with a potato masher, or run it through a food chopper. Melt one tablespoonful of butter in a skillet and put the mashed pulp in this, season with popper and salt as liked, and let cook until all tho moisture has evaporated and tho egg plant shows a tendency to stick to tho bottom of tho pan and brown. Boll as many eggs as you liko until quito hard, peel, cut into slices about a quarter of an inch thick and fry in butter to a golden brown; put tlio egg-plant pulp in a dish and arrange tho garnish of fried-egg slices around it. For Fried Egg-Plant, peel vary thinly and cut into slices about a quarter of an inch thick; do not put it in water to soak as is usually done, but dip the slices either in bread-crumbs, or in batter; or it may bo simply salted and rolled in flour; fry in sufficient boiling fat to prevent sticking to tho pan. These are but two ways of cook ing tho vegetable, but there arc a great many ways of dressing and serving it, either alone, or in combi nation with other vegetables. Putting Up Tomatoes Chili Sauce Twelve ripe toma toes, four medium size onions, two green peppers; one cupful of cider vinegar, four tablespoonfuls of salt, two teaspoonfuls of allspice, two tea spoonfuls of cloves. Run all thoss through a food chopper, and boll-all together until tho ingredlonts aro tondor, but not "mushed," Seal in small bottles or jars while hot. Tomato CatsupOne bushel rlpo tomatooB, one-half gallon cider vino gar, 13 medium slzo onions, one-half pint of salt; one half teaspoonful of cayunno popper, two ounces each of cloves and allspice throo tablespoon fuls of black pepper. Boll the toma tocB until soft, and rub through a colander; have fresh, good spices, ground, and add to tho pulp and boil all together for two hours, stirring frequently to keep from scorching when it thickens. Strain through a sieve and bottlo boljlng hot. Tomato Jelly Cut one peck of green tomatoes in pieces and boil until soft; strain, adding two cup fuls of sugar to ono cupful of tho juice, then boll for twenty minutes, adding ono slice of lemon to each cup of Juice. Tomato Mustard Ono peck of green tomatoes, one-fourth peck of sliced onions, one pound ground mus tard; vinegar sufficient. Slice tho tomatoes thin, sprlnklo with salt (a Lcacupful is enough, and let stand over night; In tho morning drain and squeeze out the Juico. Run onions and tomntocB through a food chop per, then put In tho porcelain kettlo with tho mustard and vinegar and boll steadily until It is thick as cat sup, then pack In jars and seal. Ono quart of vinegar Is the usual amount used to a peck of tomatoes. LATEST FASHIONS FOR COMMONER READERS JP ill lit 0501 GIRLS' DRESS WITH BLOOMERS Cut in four sizes, 4, C, 8 and 10 years. It requires 1 yards of 30 inch material for tho bloomers and 3 yards for tho dress for a 4-year size. Or 057 J GIRLS' UNDERWAIST, BLOOMERS AND PETTICOAT Cut in C sizes, 2, 4, 6, 8, 10 and 12 years. For tho 8-year size It will require 1 yards for the petticoat, 1 yards for the bloomers, and 1 yard for the waist, of 3C-inch material. 0577lkt)'$vK 0411 LADIES' APRON Cut in three sizes, small, medium and large. It requires 4 yards of 36-inch material for a medium size. 0577 DRESS FOR MISSES AND SMALD WOMEN Cut in five sizes, 14, 15, 16, 17 and 18 years. It requires 4 yards of 40-inch material for a 16-year size. THE COMMONER will supply Its readers with perfect fitting, scum allowing patterns from the latest Paris and New York styles. The designs aro practical and adapted to the home dressmaker. Full directions how to cut and how to make the garments with each pattern. The prlco of theso patterns Is 10 cents each, postage prepaid. Our large catalogue con taining the illustrations and descriptions or over 400 seasonable styles for ladles, misses and children, mailed to any address on receipt of 10 cents. In ordering patterns give us your name, address, pattern number and size desired. CATALOGUE NOTICE Send 10 cents in silver or stamps for our up-to-dato 1913 Spring and Summer Catalogue, containing over 400 designs of Ladles,' Misses' and Children's Patterns, also concise and comprehensive artlclo on dressmaking, giving valuablo hints to the home dressmaker. Address, THE COMMONER, Pattern Department, Lincoln, Nebraska 1 i 1 wOJ uu&if&i$ MtMAtH'mitsftMti IliuUdt iJMfe J Jt' ,tu -i. , - .i?' miUUVik. ..-M&M4iiU&&M.l ijfas&k.' tf&iL