The commoner. (Lincoln, Neb.) 1901-1923, January 01, 1915, Page 17, Image 17
Wjrr Y ?-',' MW. - h,V t TvT"" &U The Commoner JANUARY, 1915 17 waste. But the question of ice In winter la the problem now confront ing the one who must loolk after the housekeeping bills. The heating or over heating of the modern house seemingly makes the rofrigerator of about as much importance in cold weather as in warm, as there seems no, place in which anything may be kept at a temperature to make it safe from one day to another. The fam ily of limited means can not properly aiford both the furnace and the ice chest at the same time, and when the basement heat can no longer be done without, means should bo taken to eliminate the ico expense from the family account bbok. A little thought and care can manage the question to a great extent. Many women keep their perishable articles in "window refrigerators," that is, a box fitted in the lower window frame, and the sash let down to rest on it. This should be placed where it will occa sion the least disagreeablo conse quences, and it may be screened off from the room by a sash curtain on a rod, while the box of shelves can be. made properly safe for anything that will bear a little freezing. In cities where a -great deal of "room ing" is done, 'with light-housekeeping privileges; "these crude window boxes are no unusual sight, and milk, butter, meats, and many other foods are-kept in them successfully. Care of the Hair Winter is always hard on the hair, as the atmosphere of the living rooni is usually dry and dusty. One of the best cleansing shampoos is the beaten white of one or two eggs, Wet the hair, and then rub the egg white well into the scalp and hair, until clean, then use several rinse waters. Do not use any soap; the egg white will make ajoam, ana wiji cieanse, per- ievJ4y.-t ijtyr. .Uo-rJH. mux, Me imty uao the whole egg; but it must be rinsed out will. Where the hair is thin and lifeless, a good tonic should be used, bu,t it should be rubbed into the scalp, ra ther than on the hair, as It should strengthen the roots of the hair. Poor nutrition will stop the hair from growing, and give it a rough, ragged appearance. The general health has much to do with the life of the hair. Where the hair can not be washed in winter without contracting a cold, a splendid way to cleanse it is by sifting a large quantity of rice pow der and orris root-through the hair, rubbing the hair well with the hands, then brushing the powder out. Care must be -taken to remove all the powder. For cleansing a child's hair, once or twice a week go over It carefully with a' toothbrush kept for that pur pose, dipped in a good shampoo jelly, thinned. with water; as fast as one part is cleaned with the brush, it should be rubbed with a soft wet cloth and wiped with another dry one. The hair should be well brush ed, but lightly, with a good bristle brush. v . The difficulty of using soap for cleansing the hair is that the soafl removes the natural oil, and if the hair be naturally dry, the oil must be artificially replaced. Egg sham poo is one of the best. Hair should not be dried by arti ficial means; in winter It is better to devote a morning to the work, or else wait until evening, and begin early enough -to have the hair about dry by the time for retiring. Braid loosely in plaits, and it will dry dur ing sleep. Caring, for One's. Self A large majority of the readers of our page are housewives who do their own work; Many of them long for money to spend on physical culture, not seeming to realize that the very LATEST FASHIONS FOR COMMONER READERS Wo havo mado arrangements to supply our readers with high grade, perfect fitting, scam allowing and easy to uso patterns, designed by a leading 11 rm of New York fashion publishers. Full descriptions accompany each pattern as well as a chart showing how to cut your material with tho least poRBlblo amount of waste. Any pattern will )o sent postago prepaid upon receipt of ten cents. Wo will also issuo a ew fashion book quartorly, Spring, Summer, Autumn and Winter, illustrating hundreds of new styles Autumn nuinbor now ready. Wo will send this book for two cents po&tagc prepaid It ordered at tho samo tlmo that a pattern is ordered, or for live cents, postago propald If ordered without a pattern. Besides illustrating hundreds of patterns, this fashion book will tell you how to bo your own dressmaker. When ordering patterns please glye pattern number and size desired. Address all orders Fashion Department', Tho Commoner, Uncota, IVcbrnaka. 7017 Indies' Shirt-Walst Figured crepe de Chine can bo used to make this waist with tho collar and cuffs of plain material. Tho waist closes at the front and can bo made with either tho hiKh or low neck and long or short leWes. The pattern, 7017, is cut in sizes 34 to 44 Inches fcust measure. 7002 Ladle Skirt Serge, cheviot or broadcloth can bo used -to make this skirt The skirt can be made with either tho high or regulation waist line It is cut in two' gores and tho front gore can bo plain or Plaited. The pattern, 7002. Is cut in sizes 22 to 32 inches waist measure, . 7911 LadXe' Sklrt-Walnt Striped and plain material aro combined to mako this waist. Tho waist closes at tho front and can bo mado with tho neck high or low at tho front. Tho pattern,. 7011 is cut in sizes 34 to 44 inches bust measure. 3093 GlrlM' Dre This dress Is very simple to .make. It closes at tho .front and. can be made with either tho long or hort sleeves. Linen, gingham or serge can be used to make tho dress, with the trimming of contrasting ma terial. Tho pattern, 6996, is cut in sizes 4 to 12 years. (Continued on next page) best physical culturo may bo had about tho houBcworK, Housework offers, oxorclso for every muscle in the body, and it may bo mado either a penance or a ploasuro, according to tho-way it is done, and tho amount undertaken. Much of tho fatigue of tho house wifo comes from improper standing, and, In fact, too mu,ch standing. The body is poorly supported, and where this is tho caso, a legion of aches and weaknesses wll' surely follow. All work whMi Is done standing should bo dono with tho chest well up, ab domen drawn In, tho back straight and tlio weight of tho body falling on tho balls of tho feot, tho heola touching lightly. When sitting or standing, tho body should bond for ward from tlyj hips, not tho shoul ders. Much of tho work should bo dono sitting, mid tho propor position should bo held. With tho constantly chancing nttltudo, walking, sitting, stooping, turning and rcnchlng, ex erclso Is given to nil parts of the body. There must ho deep broath Ing, and this can not Do dono with tho shoulders drooped forward, and tho chest hold In. If tho worker will take noH"o, when on her round of duties, sho will seo all this for her self. In fart, tho home work offora abundant opportunity for good, all round gymnastic work, and tho daughter who plus her faith to phy sical culture will find plenty of it, and effective, In taking tho work of the house off tho mother's drooping shoulders, and Ir tho little homo "gvmnns'um" sho will find health and beauty, besides relieving her mother from the exerclso that has snent her stroneth throughout long years. It is tin deadly monotony and the never-endlngnoss of the work that has mndo of the mother a sal low, stoon-shoulderod, wearv-oyed drudeo. Mother has had too much of It, and tho daughter should now re lievo' her in part, at least. Raw Oysters Among tho most refreshing and quickly digested foods may he classed tho raw ovstcrs; but In order to bo palatable thev must bo served In such a mnnner as to tempt one's appetite especially tha' of a sl"k person. A lot of big, Hmp, slimy bivalves float ing helplessly about in a half warm plate, is abo.ut tho most repulsive thing that can be offered to a dainty tawte, or a feeble doBlro for nourish ment. Havo tho oysters small, and a fresh as can be procured. Fill the soup plate full of finely chopped Ice; lav over this a small fringed dolley; clean tho shells of tho oysters, open them carefully, taking pains not to lose their Juice, sot the half shell firmly Into the doily-covered Ice- cut a lemon in four, lay one quarter in the middle of tho circle of oysters, set tho salt cellar on tho tray beside tho soup plate, with a nice biscuit which has been split and slightly toasted, ancV see how the weakened apnetlte will be stimulated. TJroiicd Oysters For this , dish, use large, fat oysters. Lay them on a hoard, dry them, and season with a little cavenno pepper and salt. Have the gridiron verv hot. Lay the oy sters first in melted butter, then on thft gridiron, let brown on one side, and turn; as they are browned on both aides, take up in a heated dluh on which meld butter has been smeared and servo hot. For a relish for an invalid, chop eleht large fresh oysters to a fine mine, and cover in a small saucepan with a cup of cold water. Let come to a boil, then keep them gently Im meripg for not more than five min utes; strain into a cup and serve very hot with sippets of toast. If liked, after the liquor has been strained off, half a cup of mllu can no added to It, and the wholj returned to the firt c V: TH