Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (June 1, 1915)
rtt - " ty " The Commoner JUNE, 1915 ID draw out the juice; set tho kettle over a moderate fire and bring slowly lo a boil, skimming if necessary; watch closely, and when a drop will stiffen on a cold plate, pour imme diately into glasses. Let get per fectly cold, then poiir over tho sur face of each glass about one-fourth inch of melted paraffin. Strawberry juico does not jell readily. "Lemon Biscuit" Two eggs, two and one-half cups of sugar, one cup of lard, one pint of sweet milk, five cents worth of carbonate of ammonia and five cents worth of lemon oil dis solved in tho milk; flour enough to make a stiff dough; bake in a hot oven. Cauliflower Salad Select a fine, whito head and soak in cold salted water for half an hour to remove any insects that may lodge among the florets. Then drain well, tio in a cheese cloth, put flower down in boil ing salted water and cook until ten der; drain, cool, break into pieces, arrange in a salad bowl, sprinkle with grated cheese, and when serving portions cover with mayonnaise dressing. "White Sauce" This is the foundation for half the sauces used with vegetables. Heat one pint of milk, or half milk and half white stock or water; put into a saucepan two tablespoonfuls of butter, and as soon as melted without browning, add two heaping tablespoonfuls of dry flour; stir quickly until well blended, then pour in the hot milk slowly, stirring until smooth and thickened, being sure all lumps are rubbed out. Season with one-half , teaspoonful of pepper, and a little salt. If for. fish, boil a slice of onion with the milk. LATEST FASHIONS FOR COMMONER READERS amount of waste. Any pattern will bo sent postage prepaid upon receipt or ten cents. "Wo will also issue a new fashion book quarterly, Spring, Summer, Autumn and Winter, illustrating hundreds of new Btylea Winter number now ready. Wo will send this book for two cents postage prepaid if ordered at tho same time that a pattern is ordered, or for llvo cents, poBtago prepaid, if ordered without a pattern. Besides illustrating hundreds of patterns, thiB fashion book will tell you how to bo your own dressmaker. When ordering patterns pleaso give pattern number and sizo dosirod. Addross all ordrs Fashion Department, The Commoner, Lincoln, KrhrnnXcn, Tho Small Fruits Cherries and? ' re:d ' raspberries fol low quickly after the first straw berries, and these may be put up the same way as straw berries; but cherries hav many dif ferent uses, and are so universally liked, that one is fortunate to have plenty of them. These may be canned, pickled, preserved, made into jelly, jam, dried, and also used in combination with other fruits. A real good cherry pie, or cobbler is "hard to beat." Then, an excellent fruit juice is made of very ripe cherries without fermentation, and will serve no end of uses in cookery for flavor ing. In making cherry preserves, very little heat should be used; the kettle should, of course, be of agate, enameled, granite or porcelain-lined, and have a wide bottom: Stone the cherries, or leave the pits in, which ever you choose; but pitting them is best. Put two quarts of cherries in to the kettle, pour over them three pints of sugar and set over a slow fire, shaking the pan to move the fruit, rather than stirring. The dis solving sugar will draw the juice out to cover the cherries, and as soon as the juice covers the fruit, let the heat just bring about a slow simmer, auu continue the simmering for twenty minutes; then, dip out into jars and seal at once. This will insure a bright red color and mild flavor. The kettle must have a wide bottom, and the shaking, as you would pop-corn, must be done frequently to prevent the lee at hint of scorching. TN mr.ro fruits mav be COmbinCU, when one of the fruits is deemed too expensive to use alone. Many things can be combined with rhubarb; one pine-apple to a large bunch of rhu barb will give an excellent flavor, one part of gooseberries to five parts of rhubarb is excellent; peach pulp and orange juice, red raspberries and red currants, cherry and currant, crab apple and pineapple, arc but a few of the many combinations that can be made "to give variety to the winter store. If one can not afford time, ci mm ,r wjjk m I8l rjf A., mm Liw3 IPi W( afHf BHpJ (Jul Sl trnMTiTvfSirn fi tfvZ "rZss ''' -r ml f f ' iWm MMWwm rW RKSvuJh 22 mtk 7?7 imifr W W i li La r,Bf JMm m W R J Mm lira kf Am fv MM r m--M MM(Aimmk Ml J fflpsmlD ' CIZJ p UJoi)iM ft ,' '. & Wm lilt tOtTi V " " ' 1 f" i 7 w jiniAi i Ti lm Riilv w jPfcai ii'- LA Y ;a i , Wau Hi m 1 lt-m J 1 1 H 1 fi I k I ! Hi ! i - ill 'fflM- liwilli 1 1 WA Iflflt' ; 3iiOi rHm Ir-'Mfo' in I Mmfrt ' sugar, to mako Jellies at tho fruit season, tho fruit Juico may bo nad and bottled, and later on,, can l nmdo into Jelly, . , i ii Canning Hcil HHpbcivleK Put on a bollcrftil of water to hem. In a granite saucepan boll one and one-half cups of granulated sugar nnd one cup of water for each quart can of fruit. Pick over tho berrici and fill clean, sweet glass Jars; hava the syrup boiling hot and pour over tho berries until tho can will over flow, and remain perfectly full. Screw tbc top down perfectly tight as" soon ns filled; set cans In an empty tub on a rack so tney wm not nrcaK, aim pour tho boiling water from tho boil er into the tub carefully, so as not to break tho jars, until all tho cans arc covered with water; then cover the tub closely with old rugs or car pels to keep the beat in, and leave over night. When tho water Is cold, lift out tho Jars, wine the water off them, screw down the top as tightly as possible, test by turning top down for a few minutes, and if no moisture appears about the rim, set away in a cool, dark place. Blackberries huckleberries, blueberries, or straw berries may bo canned In the same way. Useful Ilintu Jams, butters, marmalades, and other, sauces that burn easily, should be made by putting Into stone crocks and setting in a moderate oven. Agate ware, porcelain-lined, or enameled ware may any of them be used in the oven, but the stone ware is cheap, and does not stain or crack like some metals do. Cooking rhubarb may be done in the oven, and tho fruit will not scorch when drying as it cooKx, None of these dishes need stirring when cooked in the oven; they should not bo covered. Do not wait to make a birr day of canning or preserving, but use up tho fruit as you have It, at odd times, and you will find your shelves fill quickly without yourself being worn out with the hot vork. Two or three tumblers of jelly can be made while getting tho breakfast or dinner without your missing tho time. 72n0 I.uillc Shirt Wnlst Cut In sizes 34 to 48 inches bust measure, rhis !?nTbaec10Tho neek may Ibo HnKhed iwlth Standing or flat collar and tho 'sleeves lie nmdo long or short, with ffecvoS.BoxOIplc'tond or coat closing may bo ued in front. ma oirls Drex Cut in sizes C, 8, 10 and 12 vears. The two-goro skirt nt fhis frock Is joined to an under waist anl ovor both is worn the Jacket lunic which clones in front, spreading a little after passing thd bust. At the open neck is a small, flat collar, and tho sleeves may be long or short. 7247 J.udle Four-Gore Skirt Cut In sizes 22 to 32 Inches waist measure. This skirt is made with pleats at each sido scam, but with front and back en tirely plain. There Is a shaped yoke, dipping slightly downward in front and back, and closed by a lacing at tho side. Tho waistlino Is 1 Inches above reg ulation. 77 Koyjt' Middy Suit Cut in sizes (Continued on Xext. Page) Contributed Recipe Fresh Strawberries Burr and" crush one pint of fresh, ripe straw berries and sweeten to taste; beat tho whites of four eggs to a stiff froth and gradually mix in half a. cupful of powdered sugar and suffi cient of the strained juice of the ber ries to color and flavor; then beat again until the meringue will stand, alone. Meanwhile prepare a boiled custard from one pint of milk, the yolks of the eggs, a pinch of salt and half a cupful of sugar; cook tho cus tard over hot water, in a double boil er until well thickened, but it must not boil; flavor with a little vanilla, extract, and when cool, pour into a glass dish. Place carefully over this custard a layer of tho crushed ber- rles, and drop tho strawberry meringue or frosting in peaks on top of the fruit. Place on ice to chill thoroughly before serving. A. B., Chicago. A Dainty Salad Soak one table spoonful of granulated gelatine in one-fourth cupful of cold water until soft, then dissolve in one cupful of boiling water. Add one-quarter of a cupful of sugar, the same amount of vinegar, three tablespoonfuls of lem on juice, one teaspoonful of salt, a dash of cayenne pepper and a very little onion juice. When the gelatine is dissolved, strain it, and as It he gins to cool, beat it, and as it stiffens, mix one cupful of shredded cabbage and one can of pimentos cut fine. Turn into a mold and chill thorough ly before serving on fresh lettuci