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The Commoner
VOL. 13, NO; 28
18
:Vi
laundross should think of hcrsolf a
littlo.
in many cases whoro food Is
slightly scorchod in a lcottlo, all that
is nocossary is to turn tho food out
ns quickly as posBiblo, leaving all
that will stick, sot tho vessol in an
othor that has cold water in' it. Tho
cold chills and contracts tho motal,
loosoning tho scorched food,' and it
will roadily loavo tho bottom of tho
voasol. Whoro a lcottlo or pan has
bocomo badly scorchod, turn tho food
out at onco, pour boiling water in a
larger pan and turn tho burnt vessel
mouth down ovor tho steam, leaving
It until roady to wash tho dishes,
when it will como clean at once.
Scraping or rasping granite ware,
onamel, or porcelain-lined vessels
will ruin thorn quickly.
If tho eggs nro allowed to boil a
trifle too long, lift tho sauce pan
quickly from the llro, turn into it a
stream of cold water from tho water
faucet, until cool; tho shock of
changing from hot to cold will softon
tho egg. Try it.
1 2 and 1 vcara Medium size requires front and tho Empiro or regulation
hvo ,nndfolrtll(-yirdB of 2?-inch waistline, can bo uaod. ; -
JL I1C Dlklil H"11'.1""! --.w. "-- - ..
sizes 22 to 30 incnes waist muuuuiu.
material.
Prlco of pattern, 10 cents.
GIRLS' DIIISSS
Thi clever little garment has shoul
der pleuta stitched to tho belt back and
front which glvo becoming width to
tho ll'-uro. Tho trarment closes at the
Medium size requires four and one-half
yurds of 36-lnch material.
Price of each pattern, 10 cents.
GIRLS' DRESS
This dainty frock Is made to sl on
front and Is made with 1 llted sk rt, ovSr the head; it has no other opening,
fleet) or cllar .n 1 short sleeves Tho neck Is trimmed with a wide col-
&Ptral ftT I" to trim the tar and there is a very deep yoke, if
The pattern, No. 4940. is cut in sizes short and the inner shield at tho neck
4 to 12 years. Medium sizo will requlro used or omitted.
three and one-half yards of 30-inch ma- The dress pattern, No. 6240, is cut In
m.
Helpful Iloclncs
If you are going to have spinach
for dinner, proparo and cook as
usual, using only as much water as
drips from it when taken out of tho
last washing water; drop the drip
ping "loaves into tho hot kottlo with
a pinch of baking soda and a very
littlo Silt, and cover well; let rtoam
rathor than boil, and this will pre
sorvo the color. When done, strain,
and press all tho water out of it,
then turn into a chopping bowl and
chop fine; then put into a clean
sauce pan, with a littlo more salt,
if needed, a dash of popper, a 'nice
lump of butter and a half cupful of
cream; sot on the back of the range
to got hot, but not .boil; .poach as
many oggs as you servo portions, of
tho spinach, place tho portions on
tho dish and lay a poached egg on
oaoh serving at onco. - Tho spinach
3p thenquantity of cream or butter used
JfV, milfiff lift I ft f ft rm trior!- lr 4-1irv niinnllU
P 1-1. MV.vww.iuuM vjt UlU vtutwibiLjr
ujl spinncn.
Mrs. C. L. S. tells us that, if you
will unake a brine for the cucumber
pickles and use in thiB wise, your
pickles will not get soft. Take as
muph cold water as you want for
brino and stir salt into it until an
egg will float on top; put onto the
stove and boil for five minutes after
it begins to bubble; skim Well, then
lot get cold. Pick cucumbers ahout
three or four inches long and lay
them, few or many as- you gather
thein, into this "brino, taking care to
put a weight on them every time to
keep them under tho brine.
Successful housewives tell us it
is best to make pickles, catsup,
sauces, and rolisheB late in tho
season, as there is less danger of
them spoiling, and the late vege
tables and fruits are just as good as
tho early ones. Usually, there are
second crops, or growths in the gar-'
den or field, which would go to waste
otherwise.
1
Contributed Recipes
SwIbs Chard Cook it .just like
spinach, and when tender, reduce it
to a pulp; heat good butter, bacon
grease, or other good groase (no
oleomargarine), and fry tho pulp
just; a littlo, after squeezing as dry
as "you can. California.
Swiss Chard Pick tho swIbs
chard with very small stems, put in
cold water; have boiling a saucepan
of water, and to this add a. speck of
baking soda, then "drain the chard
and Put into the boiling water; let
cook for twenty minutes; strain,
JLmlles JMTfc Money. .
InttoilueinKfttir nno Dross Goods, TiiHcty'nml Pet?
ltc(mtS,lQ to $30 Avoukly profit. Ile-st I 1 nu-lowb&t
price? No mpiipy required. Cnsa orsiuuplcs frco.
tJot uu-.v tlole Ibitrarlv-FnlMiuftlitntt. 'Htnndni'd
DientrGooOa Co., tlepk-iSS, ISluKlminton.N.Y.
vSr I 3 I 'It- V v r
Vr J f LjJ r 1 VLV
S03 m 635 I 1
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. MA iwlmm .Pvff "171
F4650. B i 1
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chop fine, season with pepper, salt
and a little butter; put into asauce
pan for a few minutes when ready
to servo, . and garnish with hard
boiled eggs.
Or, If boiling corn boef or ham,
drop the swiss chard into some of
the liquor from the pot, and cook
five minutes; take out the ham or
beef, set tho saucepan to boil for
fifteen minutes, strain, and serve tho
cooked meat. Mrs. J. J. E., New
York.
If the jellies and preserves or ma
terials canned in glass show. signs
of "working," turn them out im
mediately, and adding a little sugar,
boil up again. Have tho jars per
fectly clean and sterilized, dry well,
and refill, keeping them in a dark,
cool place. Fruit keeps best in the
dark. O. H. P.
Plums Put one cupful of Coffee
A sugar in the preserving kettle,
with three-fourths of a quart of
boiling water, set on the stove and
bring to a boil. Have the plums
washed and the stems picked off,
handling carefully; lift the kettlo
from the fire and let cool a little as
the boiling syrup would break the
skin, and when cool onough, pour
over the plums; bring slowly to a
boil, and try the plums with a darn
ing needle; if tender so they will
not stick to the needle, put into tho
cans, which should be perfectly dry
and heated on the back of the range.
Tip the can sideways arid slip the
fruit in from a spoon until tho can
is well filled; then jar to' shake the
plums down; fill air-spaces' with the
syrup to overflow the jar, ' then seal
as other fruit.
size requires six and ono-elghth yards
oi 3U-mcn material with flvo-oierlitlis
of a yard of 24Mnch contrasting goods.
Price of pattern 10 cents.'
IiADIHS' DRESSING SACK
5ulto a dainty dressing sack model
is -given in tills number. .The garment
has a group of tucks at each shoulder
at the front, and the closing lino Is cut
In fancy effect'. Around the neck and
down tho front there is a band of con
trasting goods.
The pattern, No. 6032 1s cut in sizes
34 to 42 Inches bust measure. Medium
size will require two and three-fourths
yards of 3G-inch material and seven
eighths of a yard of 27-inoh contrasting
goods.
Price of pattern, 10 cents.
BOYS' SHIRT-WAIST SUIT
The blouso of this suit, is made with
a pack yoke and with a removable col
lar. The tr.ousors can-bo made with or
without a fly and finished with either
leg bands or elastics.
liinen or serge can bo used to make
this suit.
Tho pattern. No. 4C35, is cut in sizes
4, 6, 8, 10 and 12 years. Medium sizo
requires two and three-fourths yards
of 3C-lnch material.
Price of pattern, 10 cents.
LADIES' HOUSE! DRESS
The dress wo illustrate hero is one
of tho simplest. It has Gibson tucks at
tho shoulders in both front and bacK
and theso extend all tho way to the
belt. The closing is at ono side of the
waist. Tho sleeves aro tho plainest
of leg-o'mutton shape and full length.
The pattern, No. 4650, is cut in sizes
32 to 42 inches bust measure. Medium
sizo requires eight yards of 27-inch
material.
Price of pattern, 10 cents.
MISSES' DRESS
This frock closes at the front and
has six gored skirt. Tho sleeves may
bo long or short. ,
Serge, cashmore, cheviot or mixcu
goods can bo used with tho collar ana
cuffs of contrasting material.
The pattern, No. BU8B, is cut m ".
PHoo of Pau.ru. 10 cuts. mator!Xt.tH,-?S?t8h30ot ?& LTS'irfSKI:
LADIES' DUESS
Tho shirt-waist of this dross mm hn
mrtdc- with either tho long or short
sleeves. A tuck at each shoulder gives
inu iiuct-asury nuuncss.
Tho waist pattern No. G123 la
sizes 34 to 42 Inches bust measur
xvioui
yard
fourths
ing
of 27-inch contrasting goods.
x-npe o pattern, 10 cents.
yard yards of 20-Inch contrasting material.
Prlco of pattern, 10 cents.
LADIES' DRES3
mi.tr. .1 1. , ...
xuio uuaB ih mauo with the stvllsh
LADIES' ONE PIECE-KITCIH3N"
ArRON
Tho busy woman will no doubt np-
n.. ..il- , v.-- -- w.u oiviisii -I'll ft nnsv
cut in It closes at tho front ? aS? u, Sc,5 CU?B' Preciato this apron design as It la one
,n . " ..i.v2?.A 5noJnt tt.nd ismado with of th nimnit ftvfir offered, besides
iwvfcw. ii i uuiu viLLiiH i n tmiRarrn t- . ......wr . -
,. -l. .- ,' ... v.. a.1. UlLM. nign hnlnir nnnt 1.
-. u luiuuvuuiu un nmiRnrtn t . . ....,.. . - ,,-. mix.
urn sizo reauircs two and onft-imif n ,v,o,i. ,i.u "'-' ,AU. -". mso oeinc neat lookincr and practical. -.-"
8 of 36-lnch material- with thrnn- m, .w.f il X .."' '!- "r, nort sleeves, apron lscut in one , niece and fastens
of a yard of 27-lnch contrast- k X- iT.i Jf -- "l?ao1-. . by a slmrlo button. ' ' , . . .
goods. . -ti,iH &. "" " nppropriato for Tho pattern. No. 4830, is cut in size
This skirt is cut In four crores. Tho ti, nnum w , ,.... 32. 3(T.'40 and 44"-inohea bust oneasiu--
closing is made at the left side of tho 32, to 42 Inches bust ; measure. Medium oaSSohaterla6"1'9 "v66- '
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