The commoner. (Lincoln, Neb.) 1901-1923, January 01, 1917, Page 24, Image 24
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 ..a jgiyytt,"rf-J'-a,i-'---' ,