Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Dec. 1, 1915)
nfiHWHiiliHHHIHMHi u1"" wi" -"tut - v r?ni T ill' i. DECEJMBER, 1915 bo injured; down and all will come off by the handfuls. Nothing is finer or cheaper than a nice, fat, well cooked duck, but treated in the usual way, they are a tedious task to clean. Two Fruit Calces Beat five eggs with two cupfuls of brown sugar, then add one cupful of butter and beat again; add one cup ful of molasses, one-half cupful of sour milk, one and one-half teaspoon ful of baking soda, two teaspoonfuls of powdered cinnamon, one teaspoon ful of powdered cloves, one teaspoon ful of powdered allspice, five and one half cupfuls of flour and one tea spoonful of salt. Mix one-half cup ful of flour with one-half pound of chopped candied citron peel, one pound of currants, one pound of chopped raisins. Combine the mix tures and turn into a buttered and papered cake tin, and bake in a mod erate oven for three hours; or steam for tho same length of time in a steamer over boiling water, closely covered. No. 2 Beat one pound of sugar and one pound of butter to a cream, then add yolks of ten eggs and beat thoroughly. .Beat up the whites of the eggs, then add them, with one half teaspoonful of salt. Mix two pounds of seeded raisins with two pounds of currants; add one pound of chopped candied orange peel, one pound of chopped English walnut meats, one pound of flour, one table spoonful of powdered cinnamon, and two grated nutmegs. Mix and add to tho butter mixture and put together with as little stirring as possible. Turn into one large or two small buttered and papered cake tins and bake in a moderate oven until done. The Common er Cooking Liver A few years ago, we could get all the liver we wanted for nothing, even at the butcher's. It was generally gathered tip and fed to the chick ens, or the dogs; but now it is sold for a price that makes it rank among the meats. The liver of a calf is considered the best, as it is tender, light-colored and well flavored; but it is not always to be had. Beef liver is next in favor, but it should not bo taken from an old animal, as such liver is tough, dark-colored and rank flavored. For family use, it is generally fried, but it may be used in other forms. Liver, when freshly cut, is inclined to be sticky, and eas ily burned, but if properly treated, this will not happen. To cook, it requires a good, steady heat for some little time, as it should not bo hast ened. It is a breakfast dish, and very often, through careless haste, it gets scorched, and then is a very poor food. Here is one of the best ways to prepare and cook it: Tlake as many slices, about half an inch thick, as desired; lay them in a dish, pour boiling water over them, and let stand a few minutes, but not until tho water gets cool; slip them still hot, onto a dry towel and tho slices will quickly dry. Cover the bottom of the skillet with a number of thin ly sliced bits of salt pork, lay the slices of liver on top, and set the skillet on tho stove, and when nearly done, lift the pork and lay it on top of the liver, which should be 'on tho bottom of the skillet, and it will soon bo done; turn it once or twice, ac cording to whether tough or tender, and in dishing it, put the liver in the middle of the hot platter with the crisp pork around the edges. Herbs can bo used if desired, but most peo ple like it plain. If cooked properly, it will taste liko veal. Some liko tho liver roasted whole, and in that case, it should bo basted frequently while cooking, with butter; or it can bo larded, or covered with slices of fresh, sweet- bacon. To lard, take very thin strips of- salt, or fresh pork 19 LATEST FASHIONS FOR COMMONER READERS J iSSmySiy!ll?w rCtVlc,rH w,th hlffh Crado, perfect whlon publishers Fu dSSii!' dcBltrncd by a leading' Hrm of hart .hPowlnheh?w toUcut Wo have flttlnf Ofnm i "C uvuiu 11 J rjiTf -r- 1 .. - -- ... ,i iur,t tasnion publishers Pun iirVu; 7 wvo,ii"" y lenumi well as a ehnrf h,i iT Muu acrIptIons accompany each nn -- u Ad II llli: U W ... .. 1 a - . --- .- a -- - . P - amount nt . " :w" iumi your material with tin. ! nn.UiiiA ten cents; Wo will also TsuJl now bfL??nt J'0KfttK & upon rc& Ipt of Autumn nml XxrtJilJr .0,..,A8U a n?w fashion bOOlC nuartorlv. Knrlntr. Knim.w.r undreds of now stylos Winter numbor rf about ix Inchon long; cut places Itk tho surface of tho liver in such a way an to allow you to braid tho atrljui of. pork into It and over It. MJr.Wih send thVrb-i . mu name time that a Dattcrn Is nrHri -- V ' ou,K picjuiu n oruirrru If ordered without a oattorn m e md' ?r .or flVo cenl" Ptug-o prepaid, fashion book will tell you how ?n nC?J. luatraUnfir """eds of pattorns. this patterns pleaso give nattern m1mi1ieur.ow1 dressmaker. When ordorlntc irni,i n'..i'v.'l p"ter" number and size desired. Addronn nil nni.r -1 .yuruncni, me commoner, Llucoln, Ncbrnkn. Mmlk Jlm 7 & 'A' N S WW til ifrxr) mM& matiJ& bw-:.mi.J - i wry v i Wmmm s mz$i Ii I mmM mmm lpi I'mW mjm ir!x 1 1 Jvv 7 ' 7'?fJ J 11(111 ir 4?b "A Koll of IliiRfi" When gnthoring up tho Hummor clothhii;, overhauling tho beddfn?, towele and tablo lluon, if you ilnU miy artlclo "Just ready for tho n bag," don't put it there. Carefully rip apart or cut out all soaniB and homo unci wash tho plucun evon small pioco; iron thorn smoothly, roll, or fold thorn noatly, and put them whore you can llnd thum at any time a half gallon glass fruit' Jar Im a good "container' and Will Keep them clean. In emergency euuott of. cuts, breaks, brulaos, and other nils requiring banduguo, you ' will llnd them invaluable. All kinds of white- rags, or faded out lawns, or ort cloths, may be put away. Clean, well bleached colored cloths aro very good to use as coverings for tho whlto wrappings. Hits of soft twine, or tnpos, are excellent to put with them, and a paper of safety pins will be found a handy accompaniment. If kept In tho closed Jar, tho rags will always bo cloan and freo from dust. A bottlo of peroxide of hydrogen, a Jar of carbolatod vaseline, a bottlo of turpentine, and a small package of Hour of sulphur should bo near tho Jar. Cooking by tho Dry Process Moats, poultry, fish, can all be cooked by tho dry process, without tho use of a drop of water and only simmering heat. Tho be3t utonslla for cooking is a double boiler with a perfectly tight-fitting lid. Alumln num, which is becoming cheap onough for general use, is preferable to any other metal. Dry cooking can b performed in a fireless cooker, a. casserole In the oven, or In an ordin ary kettle, if the lid Is tied down tightly, or sealed with a picco of dough, tho vessel then set on a wlro , rack In a larger kettle filled wi',hy: boiling water and kept at merely a simmering (not bubbling) point. The food should bo cut into reasonably small pieces that tho heat may have a better chance to ponetrato it. Cracked bones may bo placed in the kettle, as the marrow has elements of value. To know Just how long to kcop up tho process, one must learn by experience, rather than by in struction. For plain, dry cooking of fish, a largo fish should bo selected, and prepared as for other cooking, leav- Ing It whole. Place it in the double ' boiler, with or without seasoning, and cook until tender, allowing llf loen to twenty minutes longer than for boiling. Tho Juico extracted makes a good basis for a cream gravy, or whito sauce. 7520 Ladles' SbIrt-WIt Cut In sizes 34 to 42 inches bust J?.e,ans"rce'nL!g: en. madras or crepo do Chine can oe used to mako this pretty waist. The waist buttons to tho neck in front and the sleeves are long and extend to the neck edge. 7501-CliIldren-.n Drew-Cut Jn sizes 4. 6, 8 and 10 years. This dress ii i J ust the thing for tho small girl who at teSds1 school. It may be developed In linen or serge Long or short sleeps may be used and the bkirt is cut i t pieces, k T.n.iieii' SkJrt Cut in sizes 22 to .r ?.r?a'ilrt The k"rt is cut in throe JSM'Jk" S3 !. or without the pockets. It has a yoke belt on the back and sides and tho front I plain. 7.I0S Children' Drcn Cut in sizes 2. 4, 6 and 8 years. Any of the checked wash or woolen materials can be used to mako this dress with the trimming of plain material. High or low nock and Ion" or short sleeves may bo used. 750-i I,ndJe' Slilrt-Walst Cut In sizes 34 to 42 Inches bust measure. Linen, crepe do Chlno or madras can be used to mako this waist Tho waist has a high collar In tho neck but It la open at tho throat In tho front. Long or short sleeves may bo used.. 7400 Ladle' Dren Cut in sizes 32 to 42 inches bust measure. Sergo or crabardlno can bo used for this dress. It has a front closing and long sleevos. Tho skirt Is cut In four gores and may Calco Making When making cake, never melt tha butter, or warm it, unless directed to do so in the recipe; beat it to a cream with tho sugar; the whites of eggs will beat up quickly if tho eggs aro kept cold until broken. Salt is cool ing, and a pinch added to the whites before beating, will aid. Unless di rected otherwise, the whites and yolks should bo beaten separately. have an Inverted plait or habit back. Empire or regulation waistline may be used. 7405 M!xc' Drcmi Cut In sizes 14, 1C, 18 and 20 years. Serge, chev iot or gabardine can bo used to make this pretty dress with the collar of a contrasting color. Tho dross closes at tho front and may bo made with either long or short sleeves. Tho aklrt Is cut"5 In six gores. 74C LmMcft' Drcjffl Cut In sizes 34 to 42 inches bust measure. Linen, eergo or cheviot can bo used to mako this practical dross. Tho dress closes at the left side of tho front and may havo long or short sleevos. Tho turn down or high collar may bo used. Tfttf skirt is cut In four gors. A- s -! t