'mm
The Commoner
DECEMBER, 1916
1
17
w
pie, or, if much scrapped, in a hash,
with potatoes and onions.
A Friend suggests that the largb
rabbits offered for sale at the meat
counters will make an excellent sub
stitute for mora expensive meats, as
they are tender and' well flavored.
These are not necessarily old rabbits,
but are shipped in from localities
whero they are found in abundance.
If properly cooked, these rabbits
make an excellent dish.
Chicken pie used invariably to be
served at the holiday tables, and
there was seldom any of it left. For
an ordinary family, two good sized-,
year-old hens were sufficient; older
hens may be used, if well cooked by
simmering before added to the other
ingredients, in order that they may
he tender. The larger bones should
ho removed, and these an be used
for the soup stock.
LATEST FASHIONS
F0R COMMONER READERS
Somo Christmas Cooking
Here is an old-time recipe for roll
jelly-cake, or "jelly roll," as Jt was
called: Three eggs, one and one-half
cups of sugar, grated yellow rind of
one lemon, one tablespoonful of lem
on juice, one-half cup of cold water,
one and one-half cups of flour, one
half teaspoonful of saleratus (cook
ing soda), and one slightly rounded
teaspoonful of cream tartar. Beat
the eggs; gradually beat in the sugar
and grated rind of lemon, then add
the flour already sifted twice with
the cream tartar and soda, alternat
ing with the water. Beat until per
fectly smooth, adding the lemon
juice. Pour the batter into one or
more shallow baking pans, well but
tered; when done, turn the pan up
side down on a cloth a little larger
than the cake, and trim off the four
edges of ' tlie cake, which' are crusty
and break in rolling; haveVtumbler.
ful of lellv beaten smooth with a sil
ver fork, and spread the jelly overt
the cake; then, keeping the cloth be
tween the fingers and the cake, roll
the cake over ahd over, and leave the
roll in the cloth. The cake should
he thin in depth that it may roll
nicely. Slice with a sharp knife
across the roll when wanted to serve.
One of the nicest froBtings is the
cooked cream frosting. It is inex
pensive. If frosting is not cooked
long enough, it will run from tne
cake, and this may be qveircome by
setting the dish containing the frost
ing in a pan of boiling water over the
fire and beat while it cooks more.
If cooked too long, it will be too hard
to spread. This may bo remedied by
adding a few drops of lemon juice or
a little cream of tartar, or a tea
spoonful of boiling water. Experi
ence is the best teacher, if care and
attention" is given.
One of the best chocolate fudges
is made with half a cup of milk and
two ounces of chocolate, two cups
of sugar, one-fourth cup of corn
syrup to keep the sugar from gran
ulating too quickly, with a teaspoon
ful of butter. If more than this
amount of liquids is used, the fudge
has to be cooked too long.
nMi.?Y2aV0 m.o arrangements to supply our readers with high grade, perfect
fitting, seam allowing and easy to use patterns, designed by a lead g firm of
S ?rk fshon publishers. .Ful1 descriptions accompany eacli pattern S
well as a chart showing how to cut your material with tho least possible
?JIt-f w,st0 ,Anv Pattcrn will bo tent postago prepaid upon receipt of
SSiW1 aln, lssu4,a ncw fashion book quarterly, Spring. Sunimor,
Autumn and Winter, illustrating hundreds of now stylos Winter number
now ready. Wo win send this book for two cents postago prepaid if ordered
ar iJ amo iVimo tlmt a Pattern Is ordered, or for five cents, postago prepaid.
If ordered without a pattern. Besides Illustrating hundrods of patterns, this
fashion book will tell you how to bo your own dressmaker. When ordering
patterns please givo pattern number and slzo desired. Address all orders
FnKhon Department, Tho Commoner, Lincoln, Ncbrnnktt.
Christmas Candies
French Cream Candy (Uncooked)
Mix whites of two eggs and water to
amount to same bulk in large bowl;
beat well, and add a dessertspoonful
of vanilla and about two pounds of
XXX confectioners' sugar (which is
the finest grade of powdered sugar)
after well sifting it; beat this up
well until thoroughly blended, and
tho paste is ready.
Take one-half pound of dates, re
move the stones, put in a piece of the
candy paste, and roll each one in fine
granulated, sugar. N
For. fig candy; split one-half pound
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of figs and place a layer of the dough
on a board, sprinklo well with pow
dered sugar to provont adhering to
tho board; on this lay a layer of figs,
another layer of candy paste, and
lightly press with a rolling pin; then,
cut into squaros.
Nut moats of any kind may bo
mado up into candy by putting tho
meats insido of little balls of tho
paste, then roll In coarao granulatca
sugar. Set each kind In a cold placo
to harden.
For chocolato creams, roll any
number of balls, size of marbles,
from the dough or paste, and when
thoy are hardenlnjfdip ouch one in
to some baker's chocolate molted by
shaving the chocolate into a cup ami
setting tho cup in a vchboI of hot
water to melt. When well coated,
lay on buttered paper to harden.
For cocoanut candy, roll out an
other portion of tho paste on a
floured board, sprinklo shredded co
coanut moat, roll lightly a few times
with tho roller, then cut Into squares.
For English walnut candy, split
the walnut meats, shape some of the
dough into round, fiat disks, placo
half a nut on each and press firmly.
Other nuts may be used in tho Bamo
way. This candy needs no cooking,
and the making Is clean, easy work.
Mario at home, it is by no moans ex
pensive, and "a dollar's worth of tho
ingredients make many pounds of
tho candy.
Uncooked CuikUch
As the holidays annrouch. tho
call for home-made candies becomes
insistent. Here is a good way of
making excellent candy without un
due labor. Get confectioner's sugar;
beat to a soft mass with white ol
egg, and have ready nut-meats, a
desired; shell the nuts so they will
keep tho half-shape, not broken, and
dip Into tho sugar paste; set aside to
harden slightly, and they will bo de
licious at small cost. To mak
chocolate creams, melt tho chocolata
without adding water, .by setting th
cup containing the shredded choco
late in a vessel of hot water until
melted; then roll balls of tho sugar
paste in this, let dry, and these ara
delicious. Nut meats, and many kinds
of fruit can be used with this sugar
paste. The real "fondant" is a
cooked syrup worked like dough into
a soft mass, and from this as a basis,
you can make whatever kind of can
dies you like. Get fine, largo nuts,
soft-shelled almonds, Texas pecans,
English walnuts, Brazil nuts, and in
order to shell them easily, pour boil
ing water over the shells, nammer all
over lightly, or on the end of tho
nut, then remove the kernels .care
fully and also every particle of tho
inner brown shell.
Old Carpets
S007 Ladle' Shlrt-Wntxt Cut In
practical mind will take in all tho de
tails of this becoming blouse, which
shows fashion's newest whim by tho
square cut neck. The fulness is grace
fully causht in. with gathers at the
shouldo? seams and the left front clos
ing s adorned with many buttons even
though braid has trimming honors.
. oinn Tnfnnt'M Koi.ywrnp Cut In
sizes .1. 2 and 3 years. You can put
Tiabv Bunting to sleep out-of-doors
?nd defy Jack Frost to touch him, if he
fs wrapped Sp "ke tho baby in the plc
tlre The most active child can not
Snoso hands or feet because of tho
way the sleeves are, buttoned up on
the arm and the fastening of the back
piece over to the front also Insures
protection.
Sony Lndleft' DreMnIntf Hncqiie Cut
in sizes 36, 40 and 44 inches bust meas
ure. When one is in Just the state of
mind for rest and comfort, a dressing
sacquo like the one illustrated is neces
sary to complete the picture of con
tentment. Cut in one piece and in a
becoming length at the sides; the sur
plice closing adds to its attractiveness
and ribbon gives a soft outline to all
edges'.
SSU.1 noy Suit Cut In sizes 2, 4
and C years. Although very proud of
"his catch" the novelty of his new suit
bas not worn off, for It Is in "sport
(Continued on Next Page.)
After thoroughly cleaning any old
carpet, and patching all holes, tack
firmly at all four sides to the kitchen
floor; make a starch paste of flour
and water, give the carpet a heavy
coat of the paste, and leave to get
perfectly dry; then paint a dark col
or, and let this dry also; paint three
coats, giving time for each to dryr
then annly a good coat of floor var-
'nlsh, using a good varnish. Let get
(perfectly dry before using. Mrs. M.
G., Kansas.
What You AVant to Know
When making cake, Tcmeraber that
much beating drives out tho air and
gives to the cake a fine and close
texture; if tho batter is not beaten,
much, tho result will be largo air
chambers, and a coarsp-grained, por
ous cake.
To serve with roasted pork; try.
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