The commoner. (Lincoln, Neb.) 1901-1923, January 01, 1915, Page 17, Image 17

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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
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