The commoner. (Lincoln, Neb.) 1901-1923, January 01, 1917, Page 24, Image 24

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    The' om'moitfe
" VOL. 17, NO. 1
24
i
I m i ii mi -
Tho Now Year's Greeting
Before my hearth's flro pondering
long,
As 'twere a bivouac,
I hoard last night this solemn song,
Which I have summoned hack;
It scorns my Bomber mood to cheer,
And Is my greeting to tho Year:
Now Year, if you wero bringing
youth,
As you aro bringing age,
I would not havo it back; in sooth,
I havo not strongth to wage
Lost battles o'er. O, lot them bo
Bury your dead, 0, Memory. ,
YoU can bring naught that will sur
prise, ,
And nothing will dismay;
No tears will dim my tired eyes,
No shadow dim my day. "
Yot, light and sralleB might bo, in
stead, If you could bring mo back my dead.
If doatli to oach man in his turn
Is coming, soon or late,
Bo ours tho soldier's unconcern,
i And his courageous fate.
Better to perish in tho strife
Than to preserve a coward's lifo.
"R. H. S."
A Happy Now Year'
- At this writing wo aro all joyously
hoping that tho New Year, now
dawning, may see tho blessing of
world-wide poace resting over the af
flicted countries. We can ask noth
ing bettor, and for this each of us
should earnestly pray.
I want to thank our readers sev
eral hundrods of them for the
many kindly messages, and the cor
dial letters tho Christmas season
brought mo. I am going to answer
every one of them, as fast as I can.
But I want to assure you, here, that
all woro appreciated how much, you
may never know; but it was like a
gathering of dear friends. Owing to
infirmities, I am largely dependent
on the postal service for all my inter
course with tho world outside. May
every ono of you bo as glad that you
remembered me as I am to have been
romembered. Wo wiBh you a happy,
peaceful and prosperous New Year.
slbly may continue to be for some
time to come, it Is well to look mat
ters squarely in tho face, and plan for
tho "rainy day." Tho saving may bo
small, but a dime is always a dime,
and if added to, soon becomes a dol
lar, and nothing stops tho howl of
tho "wolf at tho door" so effectually
as tho comforting reflection that
thoro is something to our credit in
tho savings bank. Things which, a
few years ago were common neces
sities aro now on the list of luxuries,
and tho list should bo carefully gono
over, eliminating much that can be
done without. Above all, the work
ing man should not go in debt; if
there are any debts against us, it is
well to "square accounts," and faco
tho future with a clean record. Begin
the new year by trying to save a cer
tain percentage of Ihe earnings, and
if need be, learn tho lesson of doing
without. Tho habit will grow upon
you, and after the first few deposits,
will be an easy, matter. Then, some
day, if something should "happen" to
you, even temporarily, tho savings
account, even though small, will be a
comfort to you. Owe no man any
thing but good will; do not borrow,
and ask no favors. Try to realize
that one dollar of your own, in your
own hand, will do you more good
than a dozen dollars you owe to an
other, and which you must pay back,
perhaps at your very "shortest", fi
nancial' condition, i
boiling water and remove from the
Are. When nearly cold, stir the oth
er ingredient into it, bottle tightly
and label. To use, put one teacupf ul
of fluid in a pail of warm water, and
wash as usual, rinsing in water of the
same temperature. Do not allow to
freezo in drying.
Beginning Anew
While in general, so far as work
and wages are concerned, the masses
havo little to complain of, the won
derful rise in prices of all. tho neces
sities of life renders even the highest
wages paid almost inadequate to meet
tho simplest stylo of Tivlng. Every
thing is uncertain, and there is a
constant fluctuation of values and
prices, which should be viewed with
some concern by the worker depend
ent on his earnings. Yet the large
majority of people are trying to live
just as they did before the "rise" put
things almost beyond the reach of the
really prudent.' It 1b literally "from
hand to mouth," and the feasting on
Monday becomes, in most cases, the
fasting before tho next pay-day
comes around. In their advertising
for Custom, tho sayings banks are
Baying to the working men, "If you
don't deposit your surplus with us
nj0W"the other fellow will do it to
morrow." And this is truo. Because
the work is plentiful now, and pos-
, Query Box
Housewife To extract the juice
from a raw onion, press the onion
through a lemon squeezer, pressing
the pulp until all juice is extracted.
Mrs. C. To use tho tiny potatoes,
wash and bolt them with the skins
on; then peel and use for salads, fry
ing, scalloping, creaming, mashed
and seasoned, or with baked meats
or soup,
L. Ia Typewritten manuscript is
pretty sure of attention, but not all
typed articles are or can be accepted,
for various reasons, though refused
by one publication, another may
ustfHt.
Elsie To make machine hem
stitching, draw the threads as for do
ing by hand; then use a fine thread
and a' very coarse needle. This will
show best on fine material, but will
do very well for almost any domestic
sewing, especially for bed dressings.
R. M. In washing woolen stock
ings, do -nob let lie In soak, but wash
quickly through a warm suds and
rinse in water of the same temper
ature. Drv without frp.nzine- Tf vorv
much"3t)iled, a little borax in the
wash water will cut the dirt
Mrs. LTK. There are quite ""a
number of makes of carpet sweepers
with vacuum cleaner attachments
that do .excellent work. They sell for
from five dollars to twelve dollars,
but at Bpecial sales one may be had
much cheaper.- They not only save
labor, but are cleaner and more san
itary than the old broom.
Mrs. H. H. Washing fluid for
woolen goods may bo made as fol
lows: Four ounces of white castile
soap, four ounces of ammonia, two
ounces of ether and two of Glycerine
Set one quart of boiling water on the
stove and shave or grate the soap
into it, let simmer until tho soap is
dissolved; then add four quarts of
Contributed Recipes
Scalloped Oysters Havo ready a
pint bowl full of fine rolled cracker
crumbs. Butter a deep earthen bak
ing dish and put a layer of cracker
crumbs on the bottom; wet this with
some of the oyster liquor. Lay on
this a layer of oysters; sprinkle with
a little salt and pepper, and lay bits
of butter over them; then put on an
other layer of cracker crumbs and
and oyster jrilce, then oyslers, pep
per and salt and bits of butter, cover
with cracker crumbs, and so on until
tHo dish Is full; the last layer must
bo cracker crumbs. Then beat up an
egg in a cup o$ rich milk and turn
over thOrmixture: cover the dish and
set It into tne oven for thirty or forty
minutes, and when baked through
uncover the dish and set on the upper
grate to brown the top,
Salmon Loaf Take one can of red
salmon, four .eggs beaten light, one
cup of rolled bread crumbs, two
tablespoonfuls of butter, salt and
popper to taste. Mix this well to
gether and steam for one 'hour. If
you have no steam cooker, put the
mixture in a suitable can or pan and
set in a colander over boiling water,
confining the steam in the lower ves
sel. For dressing, beat together one
Rgg and one cup of equal quantities
of milk and cream, two tablespoon
fuls of flour, and one tablespoonful of
butter. Cook in a double boiler,
stirring until smooth.
Sweet Potato Cobbler Have your
potatoes cooked until tender; make a
rich crust as for biscuit, with sour
milk and soda;, line your bake pan
with the crust rolled as for pie, slice
the potatoes until the crust is cov
ered, put in sugar to suit the taste,
and grate a little nutmeg oyer it, also
drop bits of butter over tho potatoes.
Cover this layer with a thin crust of
the dough, then another layer of po
tatoes, butter, sugar and seasoning,
with a scant cup of hot water. Cover
with another crust. Put bits of but
ter over this, and set in the oven, to
bake; when about half done, lift the
top crust sufficiently to pour in sweet
milk enough to make it real juicy
when done; replace the crust, spread
lightly with butter and sprinkle with
sugar; bake slowly until done, which
you must learn to know by experi
ence. Mrs. Constance Reeder, Michigan.
hundred pounds of meat) five ounces
of saltpeter and two quarts of 2
lasses; let the hams lie in this pS
four weeks; then take them out
wash off the salt, and while a mX
damp, cover with a coating of wheat
bran. Hang up with the small end
down, and smoke with hickory china
or corn cobs. When sufficiently
smoked, wrap in paper, put into cot
ton sacks and hang in a dry, dark
cool place. Put away before fli
come in the spring.
To Cure Bacon Take one and
one-half pounds of brown sugar, and
one pint of salt for every fifty-five
pounds of meat; rub the pieces well
with it; sprinkle a thin layer of salt
on the bottom of a clean, sweet cask,
(one that has never had sour meat
in it). Then place a layer of meat,
then a layer of salt, and continue al
ternating until the meaMB all in, with
a layer of salt on top. Cover with a
board, weight and keep under the
brine for three weeks, then take from
brine and wipe dry, then hang up and
smoke as hams.
To Prepare Meat for Smoking
One quart of sorghum molasses, ono
half pound of black pepper, and
enough flour to make a thick paste.
Spread this all over the meat whero
it is not covered with skin, hang up
and smoke. Flies or bugs are said
not to bother the meat so prepared.
To Keep Hams. When the hamB
are ready to hang up, have a tub of
warm water, and dip each ham in this
to remove the loose salt; then lay
on a table, flesh s.ide up. Have a
baking powder can with the top
punched full of holes with a small
nail, and almost fill this can with
powdered borax; sprinkle the borax
well on every place where there is no
skin, and fill-in around the end of
the bone. Then hang up and smoke,
and no insect will disturb it. Half a
pound of powdered borax will suffice
for twenty-five ordinary sized hams.
One pound 6t powdered and sifted
borax mixed with the same amount
of cayenne pepper will be all that is
Curing Meats
Sugar-Curingams Take one
pint of flne salt, four ounces of brown
sugar, and three ounces of saltpeter,
pulverize finely and mix well. Rub
this thoroughly into the meat where
there is no skin. This is sufficient
for eighty pounds of meat. After1
twenty-four hours, rub again with
one-half gallon of fine salt, rubbing
it in well with tho hands.
No. 2 Rub the flesh side of the
hams with plenty of cayenne pepper,
and the skin side with saltpeter.
Make a strong brine, sufficient to
cover the meat; add to this (for every
There has been
e
No Increase
In the price of
Grape-Nuts
Nor
Any Decrease
In the
Size of Package
Or Quality
Of the Food
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