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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Dec. 1, 1916)
Twvir''WH!; wffWfl'"'!'' tf The Commoner 16 Vs t s WBmnxnA r - - - -" lmh i h k 7 R?r- -1 fi,IL1t ( BSSKDyl I jMMWr Conduciedby Wetei Watts M JWejS' c. WM ksm I H k. i XrT v II ri ent f gDeparim 0 A comfortable) Christmas and a Prosperous New Year to all The Commoner family. May the coming year oeo the blessing of peace covering all the countries of tho world. 000 Tho Window Wishers Tho little window-wishers, don't they touch tho heart of you? Standing thero Ifefore tho toy-shops, with their tondor oyes of blue? Don't you almost shiver with- them, as their garments thin you see Tim rntrend little Urchins. With a patch on either knee? Can you sec thorn longing, yearning, in sweet childhood's wistful way, And forgot them in your planning for a merry Christmas day? Oli, tho littlo wlndow-wlshers, baby hearts and baby oyes, With their trusting faith in Santa, gazing thero in glad surprise At the dollies and the soldiers, and the lovely toys, believing That they will not bo forgotten. Can you"seo them without grieving? Can you think of them on Christmas untold comfort and good will, and create a heart-warmth second to none other. The children should remem ber tho lonely old folks with the let ter, no matter what else goes with it. Tho parents should send letters to tho far-away young people,, because inevitably they will have a touch of homesickness with tho day. And now, while wo are talking of "gifts," I want to ask every ono of- Question Box Mrs. M. C. No family dishwasher, It is said, has yet proved itself a labor-saving device in every particular. All so far tested are more difficult to clean and care for than are the dish, es, and none can properly clean the hardest things to wash the utensils in which wo cook. M. R. To "set" lavender color, use one tablesnoonful of sugar of you to send a postal card to me. I lead to one gallon of water;for blue, have been with you a long time, and nnnnU rilfni nf virmr t n i- lon of water; for black or pink, two ..' VOk. 16, N012 the pan in which tho fowl lav n af ,? i!' th6, yster sauce wh, u should be made ready while the fowl is cooking, like stewed oysters 1a thicken with butter and flour t j mnnV1? and add' If you "ke, a little boiled cream; pour this over the steamed turkey and servo hot If preferred, the fowl may be stuffed as for baking, or it may be stuffed with pounded chestnuts. many of you are warm, personal friends, though1 we have never met. "Just a few words" from, the old friends as woll as the new, giving narao and address, so' I will know who to thank for the kindness. Many of our old time readers, who were with us when I took my place among you have gone home; but new ones have joined us. Meantime. I wish each and every ono of you a heart some, wholesome Christmas and a prosperous New Year, with the hope that tho "peace" we all pray for may soon still the troubled waters of the world. The Holiday Season This Is the time of year when the appetite calls for warmth-giving foodSk and especially at the Christ- whon the merry morning starts mas season, one hardly feels satisfied DiHlUuBionou, waiting up to empty stockings broken hearts? Oh, the littje window wishers, look ing longingly today At tho wonders in tho toyshops in sweet childhood's wistful way; Dreaming dreams of Christmas stock- ings filled with candy and with toys, Just as full of faith and fancy as your own dear girls and boys; When you see their big eyes glisten as those splondld things they view, Can you rush by and forgot them? Don't they touch tho heart of you? Dotroit Freo Press. For tho Christmas Giving Wo are told there is plenty of work for all. and tho wages are reasonable; but all tho necessities of life have risen so highly in cost that tho pinch is felt even among the best paid. So, tho Christmas giving must be carefully balanced. One of the most welcome of tho inexpen sive gifts, and ono which carries no touch of ba'rter and exchange, Is the picture postal card. They como at all prices, and many of the cheap est are beautiful, and will Carry a tender message from friend to friend. Of tho plain postal cards, ready stamped, twenty-five cents will carry twenty-five messages; a few kindly words, namo and address, will be all that is necessary. Each, card, of - course, among the picture cards mu3t be stamped with a one cent stamp; but some of tho least expen sive aro beautiful. Many of these cards are humorous without being coarse, and will carry a laugh with them to tho heart of your friend. Common, suggestive pictures should Tie tabooed, even among men; and there arc so many of tho better class : that one can hardly fail to be satis fied. Tho recipient will feel glad to return ttio compliment, with no sense - of money obligation. A good, cheery letter will carry to do without mteata, game, eggs and butter; but tho prices now asked for all of these commodities are so much out of the ordinary, that most people are seeking some suitable substitute within their means. There really are no "cheap" foods, now, and where there are growing children, the house mother is hard put to it to keep' her table, supplied with even tho neces sities. Bread has outdonq itself in "rising," and in order to keep the loaves as large as possible, too much yeast is used, and the loaf is like so much sawdust. Tho price of flour, lard, and milk, also is almost pro hibitive, and -to add to the cost of homo cookery, fuel has followed the lead of other things, and tho man of small wages can hardly keep his family in the bare necessities. Among fuels other than coal or wood, are gas, gasoline and kerosene, and where gad can not be had, or gasoline not favored, the oil heater and cooker Is coming into favor. For heating purposes the oil stove is very much liked, the fuel costs less than coal or gas, and tho stove can bo carried from room to room, as. needs be; without any trouble. For the cold months, there is nothing better for the guest cham ber, or, in fact, any room not having furnaco heat or stove, than the oil burner that consumes a gallon of oil a day; it is an excellent convenience. In large cities, many small families use the oil heater in preference to caal stoves, because of the ease of handling, the cleanliness, and the steady and even heat tho oil gives forth, as well as the convenience of carrying it about. In considering "Christmas gifts," one of these oil heaters, a vacuum cleaner and sweep er in one, one of the good oil mops, and like household labor-saving in ventions, may well be investigated. These are so much improved" during the last few years that they are well nigh "perfection," indeed. Visit the household departments of your local I stores and interview Santa Claus. cupfuls of salt to one gallon of water. D. E. Take one-quarter cupful of granulated sugar and dissolve In two quarts of hot water, and wash the thin little collars and cuffs in this, shako out and roll In a dry cloth for fifteen, minutes, the,n iron with a good hot iron, and they will be "like new." Laces washed in the same, way will be crisp and new looking. ' Do not use any soap, starch or -bluing in this process. Ella S. To mark the correct place for 4iooks and eyes or snap-fasteners so they will close right and even ly, lay the edges of the closing on a table with the eye side a quarter of an inch back from the. edge of the hook side (which is the wrongside of the garment) i ,and ma.rk across both edges with tailor's chalk. Mrs. H. A.- To remove cream stain, apply carbo.nated soda to the spot, leave for ten minutes, then rinse out carefully: this should loosen the stain.- -Lay-ihe cloth while still damp in the- sunshine, and wet hourly with lemon 'Juice after rinsing out the soda. Should the stain re main after the first day's sunning, repeat for another day. This is only for white goods. Housewife Cretonne andk chintzes should be washed in bran water,' using no soap, in proportion of four cups of bran to one gallon of water, boiled twenty minutes, then strained; put half this mixture into the wash water, and the rest in tthe rinse water. Iron while half dry; use no starch. Cooking tho Christmas Gooso For goose stuffed with sauerkraut first draw and singe tho goose, wipe inside and out with a damp cloth and fill with the kraut; sew the open ing up, tie in shape and put into a large kettle; cover it with about two quarts of sauerkraut, cover the whole with boiling water, and simmer for three hours. At the end of that time take out the goose, place it in a bak ing pan, baste it with melted butter, dredge the breast thickly with flour! put into a quick oven until a nice brown, which will require about un hour. Serve the kraut with the fowl. For tho Christmas Dinner If one finds the cost of turkey or goose beyond the reach of their purse, here is something that is said to be "just as good," and can bo had reasonably: If your local butcher does not carry fresh hams, order one a few days before you will want it, weighing seven or eight pounds, and even if one of this weight is too much for one meal, it can be served in va rious ways for several other meals. Have the bone removed from the ham, and fill the cavity thus made with bread ,crumbs, butter,' and pep per, salt and sage as seasoning, add ing a little chopped onion, if liked. Score tho skin several times, and bake with frequent bastings of salty water with a little vinegar added. Bake twenty minutes to the pound, or, if the ham is from young stock, until tender. Dust over the surface finely powdered bread crumbs, after basting, and let brown in the oven. This should be served with apple sauce, apple jelly or cider sauce. Any part that is left may be used cold, or made Into a meat Ways of Cooking the Christmas Fowl Steamed Turkey All poultry should remain in cold water from twenty minutes to half an hour, to extract the blood; then hang in a gooI place for twenty-four hours, or longer will not hurt if the weather is cold. Hen turkeys are much nicer than toms. See that everyx pin feather is removed, the inskle and outside well rinsed and wiped crry, then rubbed with pepper and salt in side. Singe the turkey well to re move all hairs. Fill the turkey with oysters washed in their own liquor, removing all bits of shell or grains of sand; sew up the openings, skewer the wings and legs close to the body, set in a large dish or panand set the pan in a steamer over boiling water. laying a thick cloth over the steamer and shutting "the cover, down tight; then steam until tender, keeping the water under the steamer boilinR steadily; time required will be two to three hours, according to age and size of fowl. To test, run a fork into the breast, and if it seems tender, and no reddish juice flows out, it is ready to take up. Strain the ifippings in The cheerful feeling you possess after a drink of something hot and flavory should he only the begin ning of your satisfaction. For this very reason more and more people are turning from coffee to Instant Postern A lessened tendency to such an noyances as nervousness and sleep lessness repays them A ten-day trial of this delightful, flavory ,hot drink has assisted so many to health- and comfort that your friend, the Postiun drinker, will tell you it's well worth while. "There's a Reason'