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Newspaper Page Text
her jis no other woman orator has
been cheered before.
Mrs. Littleton is a dainty win
some woman, devoted to her hus
band and to her two children, and
the spotlight of publicity is the
farthest thing from her thoughts.
"Am I a suffraget?" she says.
"I can only say what Tdid in my
address, that among the 'good
things we have inherited and add
ed to are peace, freedom, justice,
education, religion, oportunity
"Woman is the teacher of men.
Her work in politics is to teach
her children the love of country,
the responsibilities of suffrage,
the constitution and laws of the
country and how they can be pre
served. Her work should begin
at the cradle to'make her children
good citizens and should only end
at the grave."
THREE WAYS TO COOK
Rice jand Stuffed Onion. Cook
till tender 4 good sized onions
and 2 cups of rice. Take on
ions from the water, cut out part
of the center, fill with bread
crumbs, and bake a nice brown.
Pile rice on dish, set onions on
the rice, garnish dish with pars
ley and serve hot.
Rice and Salmon Line a
slightly buttered bread pan with
warm steamed rice, having walls
1 inch thick. Fill the center with
cold, boiled salmon, flaked and
moistened with egg sauce. Cover
with rice, set in a pan of hot
water and bake 1 hour. Turn on
a hot platter, pour around egg
sauce and garnish with slices ot
hard-boiled egg and parsley.
Creole Boiled Rice. Wash the
rice in 3 waters; rub it dry in a
clean cloth after the last wash
ing. Have ready a deep sauce pan
of fast boiling water; sprinkle the
rice into it. Allow 2 quarts of wa
ter to 1 cupful of rice. Do not
cover. After boiling 20 minutes
test several grains to see if all are
tender. Remove from the fire and
throw into a colander. When
drained perfectly dry put it into
a sauce pan with a large lump of
butter, also sprinkle a teaspoon
ful of salt. , Place the sauce pan
over a steamer. Do not cover. Do
not stir, but every once in a while
turn it lightly from the bottom
with a fork. In about A hour
the rice wilfbe dried so that every
grain stands by itself. If the rice
is well cooked every grain should
be separate and saturated with
butter. Then shake dry, put into
the sauce pan with the butter and
finish as directed.
How much nicer to have been
great 100 years ago than today!
They are all the time finding new
records of Napoleon, Sjhakespere,
Jefferson, etc., but the poor big
greatnesses who live nowadays
will have to die knowing that an
unromantic card-index of all they
have said, done and written, will
be placed to their account.
Cooking school for dining-car
cooks is the latest. Wonder if
they will teach them to make the
food cheaper or just how to use
up more scraps.