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18
The Commoner'
"VOL. 14, NO. 8
' f Itnn In tnnIn rtr fAllmifni
wiiuui in itiiiuu ao LKjiiKjyya - " ' - iuliiip iuu
liquid pickle, nut to each " ,il7r,i:r-J'mUc'f . Ncbiikcc. --
of strong cidor v'necar four thn iHtrmnn t,iiUi. nn,i i ,.,
w UlillVilV MMVUIUV1 MUV4 hP IVIl
'cucumbors with all soods removed,
cabbago, onions, groon poppers and
"whatever othor material usually usod
for pickles, should bo chopped, or
run throucrh a chonninrr mn hino.
sprinkled frooly with salt (About a
toacupful to a peck of the materials),
! and left to stand over night; then
tho Julco, or brine, should bo thor
oughly drained off, and enough spiced
, vinegar prepared to well cover the
1 materials.
Anothor woll-liked pickle of our
mothers
For tho
gallon
ounces of curry powder, four ounces
or good ground mustard, three ounces
bruised ginger, two ounces turmeric,
oight ounce3 skinned shallots and
, two ounces of earlic fthn Inst two
(slightly baked in tho oven), one
j fourth pound of salt and two drachms
j of oayenno peppor. Keep this where
tno vinogar will just be at tho sim
mering point for several hours. Put
into tho jnrs sliced cucumbers, sliced
! onions, button onions, cauliflower
pulled apart, broccoli, French beans,
nasturtium seeds, cansicum.,. Innm
chonned cucumbers and' two or three
small chopped lemons. All tho veget
. ablos should bo parboiled in snltod
i water, (leaving out tho capsicum,
, or red popper) drained and dried:
then over tho nlcklo materials nnnr
the hot liquid pickle. Look after
this just as you would other piokle.s,
keop'ng it wolcrhtod down under the
llmilrl. Fnr HTHim- nfnlrln rmf rxf f1
jar to sorve, a woodon spoon should '
always no usod. This can be l.eft
tiod to the jar.
(Continued from preceding Page) under tho arm. JJio three-Quartor sleoyo
fears. Medium size requires 4 yards ayDXr"l P
of 3C Inch material, yard of 27 Inch "Pfc?r?hn nnrk 2nd a rfbbon Hrdlo
contrasting goods for the collar and gllar atjho neck Jj'fjj
th? AewerTklrti sh?v the Tver? loni ure- Medium size requires .7 yards of
tunic "with a sllSlit rfilo above a 3G lnch material with 3 yards of
itSfsht undSraklfe. Two material!- ed&In and 2 yards of ribbon,
aro often combined and sometimes two Lntcst Fashion Book 2 Cents. Wo
colors and one fabric only. Both found- publish four times a year a Quarterly
atlon and tunic of tho above skirt have Fashion Book, illustrating 200 styles
two pieces, and this bring tho closing for ladies, misses and children, and
at tho side. Tho pattern, No. 6734, is containing many valuable dressmaking
cut in sizes 22 an 32 Inches waist lessons. Tiie regular price is xu cuius
measure. Medium size requires 2 yards a copy, but If you yill order the book
of striped goods or 3 yards of ma- at the same time you order a pattern
tnpfflt 1C. AA nr K A Innllnn ml.ln ... nfltl ortnrl tfin TTnll Mlimlinf VPflflV
V U Will ObilU "IW ' A. - , - u",r
This September 1, for only 2 cents to cover
loose coin, Neb.
Requested Recipes
Dill Pickles Make a brine strong
enough to bear up a fresh egg, then
add half as much wator as you have
brine; wash tho cucumbers carefully,
not bruising them, and Into a stone
jar put first a layer of fresh grape
loaves, and a layer of dill, Using the
stems and loaves along with tho tops;
thon a layer of (incumbers continue
in this way until the jar is full; pour
tho brine over tho cucumbers and
covor with anothor layer of frosh dill
and grape loaves, with a few nice
horsoradish leave . laid over them;
then covor, first with a clean white
cloth, thon with a plate that will just
go on top of tho jar, then put a
I weight on tho plato to keop tho cu
cumbers under tho brine. The cloth
must bo taken off tho cucumbers fre
quently and washed and scalded and
returned.
Some recommend that after two
or throe weeks, the brine shall be
drained off and fresh brino, though
.not so strong or salt, be poured oyer
them. .
Anothor way. Arrango tho cu
cumbers and leaves as above, then,
for ono peck of cucumbers add ono
cup of salt mdone of vinegar with
wator enough 6 covor. Covor well.
Ono cup of salt to two gallons of
water is about tho usual proportions.
Saves Ico
Mrs. Chas. Brink, Oklahoma, tells
lis to do this, when ico is scarce, and
tho saving of what wo have Is neces
sary: "When freozing ico cream, pack
the freezer three-quarters full of ico
and salt, ai fill tho rest of it with
newspapers.
Cooking Vegetables
Baking potatoes requires care, as
everything else. If tho oven is too
hot, the skin hardens at onco, pre
venting the escape of the water, and
potatoes brked ' that way aro waxy,
strong, indigestible and unpalatable.
Put them on tho grate in a moder
ately hot oyon, mid as soon as they
aro soft upon slight pressure of tho
finger, remove them from tho oven.
Take tho potato in your hand, which
should be protected by a napkin, and
carefully work the potato as though
you were mashing it in the skin
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being careful not to break tho cover
ing; when it seems soft and mealy
throughout, put it back on tho grate
of the .oven for a few minutes; do
this with every one, and you will like
tno result
One of tho best ways to cook par
snips is to wash clean, peel and slice
lengthwise a quarter of an inch thick
boil in salted water until tender!
take tho slices out and roll them in
flour and dry on both sides to a gold
en brown. Or, mash, season with
salt, pepper and buttm. ,
into cakes and brown in ho ae
? Mac w "
of butter ainong thSniSP d drop bIts
baking in the govSS P To8 and flnsh
surplus of ripe Anatoo J trv8G V a
tomato vinegar, whkh u y makIne
many things; Tikotwni800 for
of ripe tomatoefand the noerpaIl8ful
tity of water; put Uo n8ame quan-
vui into a stone jar,
a 1 gtir well together; let stand to
?SWUelWGl1 !oured strain of?
tho water and sweeten with one ca -Ion
of syrup; let this ferment, and it
makes a very good vinegar for son
soning many dishes.
Cards and Cream
Where one has plenty of "home
made milk, many delicious dishes
may be prepared. For. curds and
cream, take freshly clabbered milk
and cut into squares; put the pan in
a rather cool oven on an asbestos
mat, leavinL the door open. As soon
as tho curd separates into distinct
squares, take th pan from .the oven
and lift the pieces of curd out, being
careful not to break them; lay them
on a flat dish slightly Inclined so as
to drain thoroughly; then heap on a
serving dish, and serve on individual
dishes with cream. SensoniTiP- Dhm,
as a little salt, pepper, or sugar, or
nutmeg is rejished.by some, The'
curd must not be left in the oven
long enough to get tough.
For cottage cheese, take a pan of
clabberad milk, cut into squares, set
the pan on au asbestos mat in a cool
ovent with open door; when the whey
is separated, turn into d cheese cloth
bag and hang to drain as long as it
will drop. t The curl must not be
kept hot enough to toughen. Empty
the drained curd from the- bag into
a bowl, and beat into ft a scant tea
spoonful of salf according to quan
tity, less is' better than more; also
beat finto it one 'teasponful of soft
(not melted) butter",' or hatf a cupful
of cream sweet or sour, J according
to taste; beat up into a creamy mass,
not too moist. "-This quantity of sea
soning is for the curd of a erallon of
jnilk. '
'Freezing Ico Cream
Use a freez r thai "holds-from a'
half gallon' to a' gallon,' shave the ice
flne with an ice-shaver, or-fllrt'-a fiieco
of ic3 in a. strong. bag .and pound with
a mallet until as fine as you can get
it, put into a tub or pail; fit the
freezer in the ice pail, put on the
cover, readjust tho cross bar and
turn the freezer to see if all is right.
Then fill the space between the pail
and tho freezer with rock salt and
ice, stamping it down. When this is
done, carefully remove the bar and
Cwver, allowing no salt or ice to drop
in the freezjr; pour "the mixture to
be frozen in the freezer, put on tho
cover, replace the top and let stand
five minutes, then begin to turn; con
tinue turning until-the cream is firm;
then take" out the paddle, smooth tho
cream, put on the cover and stuff
paper or a cork in the round hole in
the top, drain off tho water from tho
tub, refill the space between the pail
and the freezer vith the ice and salt
mixture, cover all over with a thick
cloth covering, and set- :in a cold
place. Creams are easy made, after
a little experience.
Stuffed Egg Plant
Mrs. L. says: "Do not 'attempt to
cook egg plant without first boiling
a?, 8alt water to remove its acidity;
this will draw out the bitter prin
ciple, solania. Then, take out of tho
water as soon 'as t becomes tender,
nut not soft, cut open and scoop out
the. pulp, mix this with well seasoned
bread crumbs, seasoning to taste, and
5 J6 lengthwiso halves,
dot with plenty of butter, bind halves
together and bake.
Odds and Ends
tnrleU 7l hilV0 b0lIed
rf0; or beef, especially corned
neef, do not remove from tho water
wenmainIng ? tho kettle until the
ZJEl l8 f01 ; le meat wW then be
moist and sweet flavored and tender.
nn?n makinS PlQs to prevent the
fcrtttT 7. """us H"5ty paint tne
bottom crust with a- beaten" white of
fib. tmi win glaze the paste,
through ?UlCe from 80akIn
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