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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (Dec. 1, 1917)
l7Wrnppp'!Hwpf," niN'f" wyifrir'VWfy " '?ny,',i?msr.v''r " ; ,"-- wwpqgnvfHftFi Commoner 10 VOL. it, NO. 12 IHiWIflPW.JP.WI'.WfWWW'1 iv t It I K-- The Vision of Little Boss Twos Christinas Eve; the hells rang out Proclaiming Christ the King, And sounding o'er and o'er again The song the angels sing, Whilo" many peaceful children slept, Tucked up in hods so small And dreamed that Santa Ciaus had "come1 Wi.th pretty gifts for all. v . ' But little Bess and Bahy Will Decided not to sleep. A watch beside tho chimney-piece For' Santa, they would keep. Alnd'so when all the' house was still, ! And 'they had said their prayers, In great excitement children two " '. Crept' softly down the stairs. c TJioy settled down upon tho rug j; Bqforo he. glowing lire, Intending when dear Santa came, T6V$ Aim their desire. B,ut BahyTiVill was very tired. so clpsetl his big blue oyes;: your ambition all alone. You haven't really believed you could reach the goal, because you have lacked confi dence yourself. Why not let God help you? Ho has Laid he would if you could believe.' " Wo asked the girl what belief meant practically, as she took that promise. "Why, I just vent ahead as though it was a sure thing," said she. "I wrote that text on all my notebooks, and I had it framed for my room, and ! repeated it hundreds xf times each week. Well, tomorrow I am to become a court stenographer. I've been a year and a half learning to really helieve It has paid." Old Fashioned English Plum Pudding With the coming of tho holidays, the housekeeper's thoughts turn to that delicious accompaniment of the winoi.uicu uiuuui mo. ricu una sa vory plum pudding. Tho following recine is an old-fash lonoil rinn t-hnt- has stood the test of over a hundrprl years, and if the directions are fol lowed carefully a delicious pudding Aiud snuggling close to Bess, .lie" slept, ;wi11 result: Clean one pound currants by wash ing in warm water, dry "on a towel, tnem over, toss tnem in flour turn into a large mixing howl. ' OnO nOUnd TftlsiTlQ afrmorl slightly chopped and. floured. Hi on' half a pound of "brown sugar, one pound of very finely 'chopped fresh beef suet, four ounces of shredded citron, four ounces each of chopped candied Jemo'n and orange peel, one teaSllOOnflll naif orm crfn ofl ,,, Soft music sweet c&me floating down half a teaspoon of ginger, oho tea- xo 'PiftJ-vP s great surprise i t .Tn3w;i , ., i.vvv f AWM$fo very queer ; '&&'? j arid ThorfwU'lightod as witKnreT' Add l' ."SfSJCT.V' i .u .tvuuojfy.icBiie xeit no lear. A" throng of angels there appeared In whitost raiment ..clad; And as she gazed .at.vision fahv Her little heart wasVglad. Into her childish soul. And -over, us tha words she heard, The sound did onward roll. . The song was- "Peaco, good wll to men''; It echoed stialght from Heaven Then Bessie woke to hear "the. clock Just peaMnc off "Eleven." ' And yet the child rememhers still The dream she Lad that night, And Heaven always, seems to her A place of song and light." " Ex. The Secret of Success Some years ago I had a sten ographer who came into the office for a few daya to do some temporary work, and I noticed that across the front page of her notobook were written tho words: "All things are possible to him that helieveth," gays a writer in tho Christian Herald. I was interested to hear tho meaning to iier or tnese words, for sho had already told us that she had a largo Work in view and could only work in our office a few' days. "Has the text anything to do with your future work?" I asked. "Yes," said the girir "Strangely enough, it has all to do with it. I have always wanted to be a court stenographer, not simply for the pay, hut because it represented to me suc cess in my chosen work. Ouo day as I was working in a downtown office a Salvation Army lass threw a leaflet into the office, and as I pi6ked it' up, tho Tvords, 'If thou canst,' caught my eye, and then I read the Test of the passage. It all flashed ovef me instantly, 'That Is vour trouble you have heon trying toget when cooked in'a cool, dry place, and reheat by steaming for one hour just before serving. -The quantity given makes a very large pudding, and half tho quantity will make one sufficiently largo for a small family. As this delicacy seems to improve with age and is always bettor when reheated, It will bo econ omy for tho housewife to make enough to last for "company des serts" during the winter months. A very attractive way to serve the pud ding for the Christmas table is to set it on a base of lump sugaT, insert a sprig of holly in the top' and sur round, with a border of hdll. The variety of hard sauce par ex cellence to serve with tho holiday pudding is mado by following these directions caK !ully. First, Jf ' poo4 slble, use xmsalted "butter and pow dered sugar never granulated or confectioner's sugar. Beat half a cupful of butter until very creamy, and then add gradually one . large cupful of powdered sugar. Beat un til very light, fold in the stiffly whipped white of one Bgg and flavor wth half a teaspoon of vanilla ex tract. Set it on ice to chill and serve heaped, in a glasa disk and- dusted with grated nutmeg. spoon of cinnamon, half a teaspoon oi cioves, nair a teaspoonful of all spice, four ounces of chopped and blanched almonds,, one and a half pounds of sifted flour and one and a half pounds of stale bread crumbs. Mix thesq ingredients thoroughly, us ing the hands; then add eight lightly beaten eggs, a small cupful of hoiled cider and enough sweet milk to mix to u very stiff batter. One of the secrets of success in making a good plum pudding is to have it well mixed. Long ago in England it was part of the mixing ceremony that every one in tho hnnao. hold should stir the pudding until mo Bucufiui gave out, so tuere can be littlo doubt that the pudding was Burrou unui it was. iigntness itself. Cooking .the pudding is no less im portant than the mixing, and to have it genuinely ningusli it must be round and show the creases where it was boiled or, rather, steamed in a cloth. Take a strong piece of white drill ng, dip it In boiling water and rub it on one side thickly with flour This forms a crust on the cloth which the water or steam can not soak through. On tho floured side lay an enameled bowl well huttered. Turn tho pudding into this, cover with a well buttered -paper and gather the cloth together loosely, allowing one quarter of apace for tho pudding to swell. Set the pudding on a trivet or stand in a lcettlo of boiling water and have the water only come up half way on tho side of the bowl. Lot it boil six hourB, keeping the water replenished with actively hoil ing water. If it stops hoiling for one moment the nuddinir will hn Mnw when nnmoulded. Store the pudding Making Minco Meat Homemade mincemeat is 'always to be preferred to the very best va rieties that can he purchased. As cleaned currants and raisins ct.n now be purchased by the package, the work of prenarinir it is crpjitiv ?tn plifled. . With .the conservation of sugar that is now being s.o strongly urged, honey, "corn syrup," maple or "brown sugar may all be used in place of white sugar In making mincemeats. There are a number of reaipes for preparing mincemeat, from the rich est which is rather costly down to the green tomato mincemeat and the v'negar mock mincemeat. Both of these substitutes are excellent if properly made, and give a delicious pie Ailing at a very small cost Although cooked beef has gener ally been used as the basis of the regulation mincemeat compound, beef tongue, is reall to be preferred. Boil the tongue until tender, chop finely and use in the same manner in which you nave used. beef. It is also best, when making, mince meat from the most costly formula, to prepare a Quantity, as.it requires no more fuel and but little' mbre time and labor to prepare six jars than are required for on . Either veal or lamb's tongue may be substituted for the beef. If economy must be closely considered, plain boiled muttonvwill form a good substitute. Exact- pro portions or weight should be used in the making, although in. the matter of spices, sweetening and ,other -flavoring the individual taste may be followed. Two good recipes are given below: Old-Fashioned Mincemeat Two bowls chopped "apples, one howl meat, 6ne and one-half cups molasses one pint old cider, one pound rais ins, one pound currants; oiie cup sugar, two oundt suet, chopped fine, one quart water in which-beef was cooked, salt, one-fourth pound citron, chopped flno. Mix. ingredi ents, heat gradually, stir' occasion ally and cook' slowly two liours over a low flame. Add ground spices to' taste after mincemeat is cooked of when making pies. New England Mincemeat Mix to gether -two pounds of cobked tongut and one pound of fresh beef sueL bdth finely chopped; four pounds of Baldwin apples, that have heen quar tered, pared and cored before chop, ping; two cupfuls of thick honey, on small cupful of molasses, one quart of elder, two pounds of raisins, seed, ed and cut Into pieces; one pound and a half of currants, a quarter of a pound of finely Bhredded citron, a quarter of a ieaspoonful of paprika salt to taste and two ounces of minced candied lemon peel.' - Turn into a kottle, add half a cupful of liquor in which the tongue was cooked and simmer for ahout ono hour and a ouarter. Troi o !,..- hefore it is cooked stir "In -naif a tablespoonful of mixed' ground cin namon and mace, one ground nut meg, half a tablespbohrul of pow dered cloves and one " pint tolled cider. This is a rich and" delicious mincemeat, the recipe Itfr" which has been in use for over 10 6T years. '! V- , y'.f.' Contributed. Becipes , Oatmeal Cookies' -- rtfw;6l 'cupfuls'" sugar, one cupful hutWo'r' lardV Wbr eggs, two cupfuls- sour Tniiic, pne tea spoonful soda. -Raisins'' or currants may be added if '&&ti$. ' Make a batter that will drop from spoon, using one-third flour and two-thirds rolled oats. Sweet milk daii be used by omitting stda and using three tea spoonfuls baking ppwder.-r-R, N.. A, Seed Cakes One. cupful, butter and two cupfuls sunrar bHrrori smooth; add three eggs, one largo spoonful anise seed. Stir all togeth er,, then add: flour enough to roll out. Ths. -makes seventy cakes.,' -Must be rolled thin. Will last indefinitely if notaten. Mrs. J.. M. H. Bocks" One and one-half cup fuls granulated sugar, one cupful butter, three -eggs, . three cupfuls flour, one teaspoonful soda in one tablespoonful hot water, one pound dates, one pound English walnuts, one teaspoonful cinnamon, one-half teaspoonful cloves.A. R. T. Sweet Rusks Two teacupfuls of light bread sponge, One teacupful granulated sugar, two-thirds cup soft butter or clear frylngs, two eggs well heaten, one level tahlespoonful salt, one nutmenr. crated, otir tonvmn worm water, orlresh milk scalded and let cool, enough flour to make stiff dough. Knead well and keep in a warm place, allowing-dough to r'so once. Knead again and form into small rolls placed close together, or make a long loaf. The addition of raisins and nut meats when you make a loaf gives delicious, rich, sweet "bread for the children school sand wiches. Mrs. R. Dk S. California Mince Bie Two cups chopped apples, oho cup chopped English walnuts, one cnip chopped raisins, one cup sugar one-half cup fruit juice (any kind) juice of ono lemon, pinch salt, spice to taste. Flora M, Cheap Liyer Cake "Cream one fourth cup of butter and ' one "cup of sugar. Add two eggs .well beaten, two cups flour with" two teaspoons f ul of cream of tartar sifted with it, one teaspoon saleratus, two-thirds cup sweet milk. Bake in' long, slial low pan. When done, spread with jelly and roll carefully. Spr'nklo with powdered sugar, before serving. M. H. T. Creamed Salmon One ciipful sal mon (shredded) one pint milk, one teaspoonful nutmeg,' onehaif' table spoonful 'salt, dash of : red '; pepper, one teaspoonful butter,: offe teaspoon ful flour. This will serve from" four to six people and is a splendid lunch ..AW-.