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The Commoner
NOVEMBER, 1914
19
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tho neck edge. The front and back
aro plain, with an opening in tho front.
Tho pattern, 6901, is cut in sizes 3G, 40
and 44 inches bust measure. Medium
bIzo requires 4 yards of 45 inch
goods.
Latent Fashion Book 2 Centn: "Wo
publish four times a year a quarterly
fashion book, illustrating 200 styles
for ladies, misses and children, and
containing many valuable dressmak
ing lessons. Tho regular prico is 10
cents a copy, but if you will order the
book at the same time you order a pat
tern wo will send you tho Winter
number, now ready, for only 2 cents to
cover mailing. Address Tho Common
er, Lincoln, Neb.
paint lightly with it. Rinse well with
clean water and dry. When all traces
of the whiting is removed, the paint
will be beautifully clean.
After grating certain articles, such
as vegetables, lemons, oranges, it is
very difficult to clean the grater with
out a brush. The task will he'lessen
ed if you grate a piece of dried bread
through the grater, and this will also
clean a nutmeg grater.
This is an old, tried method of pol
ishing floors and furniture: Equal
parts of linseed oil and strong cold
tea say one pint of each; the whites
of two fresh eggs and two ounces
spirits of salt. Shake the mixture
well and put a few drops on a silk
cloth and rub vigorously; this will
make old furniture look as good as
new.
For cooking a pot-roast, nothing
is so goVd as an'old-time iron kettle;
the iron will hold the heat best, and
will not crack and scale off, as e'namel
or porcelain will. Every housewife
should have one of these, and one
with a rounded bottom is much better
than those with straight bottoms, as
the roast can be seared on every side
in tho cupped bottom, where every
part touches the iron.
Canning Squash
Mrs. E. B. S. sends us the follow
ing: Select a sound, ripe squash of
good variety and flavor, halve it and
peel and remove the inside; cut in
small cubes, cover with hot water
and boil until it can readily be
pierced with a broom straw. Use
glass jars for containers, but tin
ones are very good; have the jars,
lids and rings thoroughly sterilized.
Fit the top to the jar, and see that
the top is perfect no holes, or bent
places. When tho squash is done,
take tho hot cans and sot on- some
thing to keen from brnnklnir: All tho
Jars with a porcelain spoon; move the'
spoon around in tho can gently to '
bring tho air to tho top. Fill the ,
can to tho brim, and overflow with
the Juice; put on the lid and scrow '
down as tight as possible; wipe the
outside with a damp cloth and stand
upsldo down on the table to tent for
leaks. If there is an exudation of
moisture from botween tho. jar and
lid, it will not keep; but must bo'
emptied, tho contents reheated, and
tho top tappad down agout the odgo
to fit closely to the rubber. This Is
a sure test, and no jar should bo set
away if thoro is any moisture about ,
the joining. Tho squash must bo j
kept hot to boiling point whilo flll
ing. When the cans aro cold, stand them
right side up again, slip tf paper bag
over them and put away In a dark'
place. When wanted for' pies, drain
off tho water, rub through a colander
and use as fresh squash; for use on
tho table, drain, put into saucepan,
add pepper, salt, a little milk, or
cream, and butter, and stand on back
of the stove to heat slowly to scald
ing point, when it is ready to serve.
This is said to bo much nicer than
the dried squash, of better flavor and
color, and if properly prepared will
keep as any other canned fruit. With
the canning outfit, it should not bo
difficult to put up a generous supply
for the winter, with some to sell to
tho neighbor.
fltio oysters, wash them well, drain
and dry on a soft cloth as dry as pos
sible. Havo a platter with fine corn,
meal sifted in it, and lay tho dried
oysters in this moal; turn each until
it is qulto covored with the moal and
dry. A frying basket is almost in
dispensable for tho work of frying,
and it should fit into a deep kettle
with plenty of yory hot lard. Put a
few oysters in a basket and plunge
into tho hot fat, and tlioy should
puff and brown In two minutes. Have
ready a square loaf of bread, with
tho top cut off, tho crumbs taken
out, and tho crust slightly toasted in
tho oven; lightly butter tho inside
whilo it is hot, lay tho oysters in as
fast as they aro ready, with the
broad in tho mouth of tho oven to
keep it hot; add a couplo of large
cucumber pickles cut in thick slices,
or a stuffed mango, halvod; put on
top of tho loaf when tho crust is full
and servo hot. This is very nico in
dood, if properly made and served;
but much depends on tho cooking
and putting together.
Query Hox
Mrs. C. Caper sauce is the white
sauce made of butter, flour and milk,
or stock, with, for each cupful, a
tablespoonful of best French capers,
just before serving, having it very
hot. It may bo served with any
boiled meats, but is particularly nice
served with boiled mutton.
Tt. L. M, Taganrok is Russian
wheat farina; it is to be had of first
class grocery stores, in small pack
ages. To use, put two cups of milk
in a double boiler, and when hot
enough to scald, stir in two table
spoonfuls of the taganrok, stirring
all the time; add a naif teaspoonful
of .salt and cook for half an hour,
stirring often; turn Into a mold .that
has been rinsed in cold water, set
on ice and serve with cream and
sucrnr when cold.
Mrs. J. H. To prevent the crum
bling of croquettes, it is necessary
to have the mixture molded and set
In a cold place for an hour or two
before frying. They should be drop
ped in deep fat, and a frying basket
will help matters; a skimmer with
a long handle can be used to lay the
croquettes gently in tho hot fat;,
thev should not be crowded while
cooking.
Housewife "White sauce" Is just
tho old-fashioned milk gravy, made
of a tablespoonful each of butter
and flour, the flour to be stirred Into
the hot butter, but not browned,
(bop when thoroughly blended, pour
into it a cup of hot milk and let bare
ly come to a' boil. This is the fo"
dation of many sauces, and Is made
to suit by using any desired flavor;
to be used with meats, or other
dishes.
Mrs. J. L. In choosing fish, tave
one that is broad and thick, in pref
erence to one that is long and nar
row; the eves should be bright, the
gills red, tho scales closely laid and
shining, and the fish should feel
stiff. A stale fish Is usually limp
and soft, the eyes filmy, tho scales
flabby, and the whole has a dingy
appearance. Fish that has been kept
on ice is never so nice as when used
fresh from tho water.
Floral NotCfi
The Chinese lily is a narcissus, and
may bo started and grown in nny
living room by putting tho bulb in
wator and weighting it down with
pretty pebbles. A pot largo enough
for a hyacinth will accommodato
threo 46032385s; but 46032385s aro not sat
isfactory houso plants.
Tho narcissus is one of the loveliest
bulbous plants, and tho polyanthus
varieties are grown successfully in
tho house, either in water or in earth.
Tho flowers, It is said, may be kept
for a week if tho stcmB aro kept In
wator. Tho bulbs aro cheap, and
hardy. Tho Paper Whito is a fine
window bloomer. A soil fit for any
bulb is a good garden soil with equal
parts of leaf mold, rotted cow manure
land sand. Tho flower stalk is already
formed in tho bulb, and needs only
rght conditions for pushing out of
tho soil and blooming.
Oyster TjOf
Mrs. M. H. wishes directions for
making oyster loaf: Choose large,
This Flavor Will Achieve
New Delights For You
IN MAKING DAINTY CAKES,
ICINGS, DESSERTS, CANDIES,
ICE CREAM, THE TASTE IS
DELICIOUS.
MAPLEINE
1S AS EASY TO
IJSI3 ASANY FLA
yOItINC,IlUTJIA MANY MOKE USES
Male os splendid
syrup Ju&t to add
hot water and cane!
sugars no boiling.
Given zest and
savor to baked
beans, soups and
sauccu.
GROCERS SELL MAPLEINE
Send 2c Stamp tor Recipe Bosk
Crescent Mfg. G,
Dept E 11 SEATTLE, WN,
WMmmmzA
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NEW RUPTURE CURE
Don't Wear TrttMM
Brooks' Appliance. New
discovery. Wonderful.No
Obnoxious springs or
pads. Automatic Air
Cushions. Hindu and
draw tho broken yarta
leg-ether . aa yen Yrenltl
a broken limb. No salves
No plasters. No lics.Dur
able, cheap. Sent on trial
to provo It. Full Inform
ation and booklet Free
C.E. IlrookM,173n State St,MarltalI,MIc
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