'WT
JULY 11, 1913
The Commoner.
9
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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
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