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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Sept. 1, 1916)
Jtfi'fll'WW W WfSftfit-iT' The Commoner SEPTEMBER, 1916 17 size of a soup bean (pulverized); boil theso for twenty minutes, skim ming if necessary. Grate five quinces and two tart apples, and put into the syrup; boil another twenty min utes, then strain. This should make nearly a gallon of the honey, and will keep tho year round in a gallon jar; but sealing will keep safe from insects. Requested Recipes Green Tomato Chow-Chow One neck of green tomatoes, five onions, threo heads of solid whito cabbage; chop each vegetablo separately, or run through a chopping machine; mix all together, with one teacupful of salt, and put into a coarse bag to drain all night. Into a preserving kettle put three pounds of brown sugar, one-half teacupful of freshly grated horseradish, one teaspoonful each of ground black pepper and ground yellow mustard, one table r,poonf.ul each of celery seed and whito mustard. If wanted yellow, add one tablespoonful of turmeric. Cover these spices with good cider vinegar and boil for five minutes. Pack the drained vegetables into quart jars and pour the hoiling vin egar over them, sealing at once. Fill all air-spaces with the vinegar. Or, boil the vegetables in diluted vinegar for an hour, or until tender; then drain, and pack in jars, and pour the spiced vfnegar over it, boiling hot, to fill all spaces, and seal. "Iiigdom Pickles" One peck of green, t'qmatoes, six large green pep pers, six .large red onions, one tea cupful of freshiy grated horseradish, one pound of brown sugar, one ounce of celery seed, one table spoonful each of ground cloves and allspice, and vinegar to cover. Chop fvio irvoan trnnntoRH. add One teacup- - f,ul of sajt, aba let stand to drain oyer night. l In the morning, drain thoroughly; add chopped peppers and onions and grated horseradish; mix thoroughly; add sugar, celery seed and 'spices, with best cider vinegar to cover well. Cook alto gether slowly fpr four hours, or un tillall thd ingredients are tender. Stir thoroughly arid frequently while cookfng, not allowing the mixture to stick fast and scorch, as the least suspicion of scorch will damage the ilavor. When . partly cool, pack in glass cans, put on glass covers and seal tightly. This, is an old, general favorite way of using tomatoes. Cider Vinegar If you have plenty of apples, you can have home-made cider vinegar at a very trifling cost, and if well made, it will find a ready sale in your own neighborhood, as many people will buy a small quantity rather than bother with more than is needed. The Agricultural Experiment Station, Geneva, New York, has issued a bulletin for free distribution, which contains many interesting details.! The number of the bulletin is 258,! and is the result of seven years or investigation. If the cider is not properly mado and handled, how ever, the vinegar may easily fall be low the standard, through failure to reach tho required acidity, or through deterioration after the acid has been formed. Only sound, ripe apples should be used, avoiding dirty fruit, washing before pressing; only juice from the first pressing should bo used, placed in clean barrels which have been treated with boiling water or steam to destrAy all germs. The barrels should ,jnp, be quite full, nor tightly corke.d. as free ac cess of air is desirable'. ''Th ordinary cellar temperatures' ftfilPnrst stage, the alcoholic fermentation, should be complete in five or fix months,, but by storing in warmed rooms, and by tho liRA-.Vif vPflst. t.he- time can be ". -.i'rr ' z ..-. j n4 much shortened, rue secouu, u&. the acetic fermentation, may be hastr LATEST FASHIONS FOR COMMONER READERS ..... Wo ,mvo """to arrangements to supply our renders with high grade, perfect fitting, seam allowing and easy to hbc patterns, designed by a leading linn of New York fnshidn publishers. Full descriptions accompany each pattern an well as a chart showing how to cut your material with tho least possible amount of waste. Any pattern will bo &cnt postago prepaid upon receipt of ten cents. We will also Issuo a new fashion book quarterly, Spring, Summer, Autumn anu winter, niusiraung Hundreds of new styles Fall number IlOW fPIldV. Wn will "flpnil thlft hnnlc fnt twn nnlo nnatnrrst nvnnnl.l If nlArm1 ened by heat and tho use of a good starter" of "mother," or sharp at tno same timo tnat a pattern is ordered, or for llvo cents, postago prepaid, if ordered without a pattern. Besides illustrating hundreds of patterns, this IUOIIIUII UUUft Will IUII JfIU IIUY KM UU JTUUl UWII II lHMiUU tV I. tVlll-Ml (JIUUrillK patterns plea&o glvo pattern number and sizo desired. Addross all orders FnNhlon Department TIic Commoner, Lincoln, Nebraska. Vm Sip ihuuhi - re r ll f ill vff AT . f E I 'UVff 18111 7V SJSI 79s 7&W Hif!- :' h -I5'.Kj till yTTJlJIJJjAjUXa ll ll LM i3II h LIU vincRar.. When tho rcauired acidity is reached, tho. barrels should be1 filled to tho bung and corked tightly to avoid undesirable fermentation. Many persons who have orchards use any and all kinds of apples both for cider and vinegar; but if one in at all particular about "quality" of such things, all wormy and rotten apples should be fed to the hogs, or otherwlso destroyed. Ono does not like to feel that food stuffs are pre served in "bug Juice," . ,.) mttrt-WalMt Cut in of tho guimpe is attractively carried 710 l.eK' .''-gJJJ measure, over the shoulders of the dress body. S mPlic ty rules' ffdesVgninT shirt- The skirt is plaited. wSSt which has a back yoke. In each 786I MleH re Cut In sizes 14 half of the back, below tho yoke, two to 20 years. A model of charming sim tielcs are made to turn toward the- pifCity cut in ono from the shoulder to armhdiSth"? give a trim effect. In the lower edge. The fronts may roll oaSi front tour tucks are made and a open at the neck if desired. A turn lAvii collar rolls low with the revere over collar in contrasting croods and IS Sive a graceful V shape to the neck. 8uk ribbon tics have all the trimming to g;YS a . sracciui Honors. The wide belt of material at 7lMO-rUrlH Drew --Cut J ze 10. n d wa,fltiie ai,a f fastening at 12 years. A little W38". gen- the side with a button, has a- pocket In detail features, is ; thia ion Mjlth seP tue naf Qf tnj f rQnt . tJon PlAmraAe&in1- - (Continuedon Next Pake) Pieklo Time Many pickles, especially chopped pickles, sauces, relishes ahd catsups, are bettor put into small Jars or small, wide-mouthed bottles; and bottles accumulate so quickly whero ono "lives out of the grocery store" that a supply is usually on band. Wash well, scald and sun, and when filled new corks should bo used for the bottles. Tho corks should bo soaked in hot water to softoii them, and when tho bottles are filled, tho softened corks should ho forced as tightly as possible into tho neck of tho bottles, then tho head and rims of the bottles should bo dipped in scaling wax which has been molted, and this will make them air-tight. A good ialing wax is mado of one eighth ounce of beeswax, one-fourth pound of sealing wax and same of black rosin, melted and well blended together. If no cover is on hand for tho small jars, a square of muslin, dipped In hot sealing wax and bound over the mouth of the jar will ho all that is necessary. OddK and Ends Pears are on the market now, and they make an excellent compote. Peel, halve and core, and simmer gently until pink and transparent inr a syrup made of a cupful of sugar and one ot water, adding a slice or two of lemon; boil the syrup for five minutes before putting in the fruit. When the fruit Is done, skim out of the syrup, and boil the syrup down to a nice thickness; pour over tho pears when thick enough and let get perfectly cold, then chill. This is delicious for luncheon, and may bo served with whipped cream and mac aroons. A good sweet potato pudding should have tho potatoes boiled and mashed, then add a cupful of sugar for each pint of potatoes after mix ing with milk to make them creamy; beat in three eggs and season with the grated rind and juice of a lemon. Bake twenty minutes. Southern Fried Apples Beat ono egg and add two tablcspoonfuls of milk or water; core nice, tart, well flavored apples, peeling them or not, as you choose; cut across in thick slices, dip each slice in beaten egg, roll in finely crushed bread crumbs, dredge lightly with flour and. fry in hot butter or olive oil until tender and nicely browned. Any of the vegetable cooking oils may bo used. Lay the slices on a hot plat ter, pour a little milk into the frying pan and when it boils pour imme diately oyer the apples and serve at once. This is a good timo to put up lemon syrup, as the lemons are plen tiful and cheap. A good recipe for the syrup calls for one pound of the expressed juice and the grated yel low rind, (called the zest) of four; none of the white pith under the thin yellow rind should be added, as that is the bitter part. A teaspoonful of this syrup in a glassful of cold water makes a refreshing, healthful drink. It should be put up in small bottle and corked tightly. All "fruit waters" are prepared by mashing fresh fruits and- steeping