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Newspaper Page Text
UNREST ' -
By Viola Larsen,. 1774 Ogden Ave
Oh, many there- are in anguish and pain ;
Who seek far and wide their freedom to gain ;
Hoping to stamp down' poverty's grind;
Striving each day peace and rest to find ;
They travel the cfountry from one end to the other;
Searching and seeking and trying another,
They look through the day and watch in the night;
Hunting the something to make their wrongs right
They delve to the lowest and reach to the highest,
They cry to the worldly man. and the one who is pious
And plunge through wild storms while seeking for rest;
Now with a weary moan then eager zest;
Yet, no matter how strong be their wish to gain it,
They sometimes are near it . . . but never attain it! .
Lemon Jelly One-half box of
gelatine or two tablespoons gran
ulated gelatine, one-half cup cold
water, two and one-half cups boil
ing water, one cup sugar, one-half
cup lemon juice. Soak gelatine
twenty minutes in cold water, dis
solve in boiling water, strain, and
add to sugar and lemon juice.
Turn into mold and chill.
Peebles Pudding Use about
two pounds of mixed fruit any
kinds you have half a pound of
sugar and some stale bread. Put
fruit in saucepan with sugar and
stew carefully. Line a plain mold
or pudding-dish with strips of
stale bread, cutting a round piece
"to fit bottom of dish. Fill the cen
ter with the hot stewed fruit.
Place a round of bread on top and
put a plate over the dish with a
weight on it to press the pudding.
It is best when made the day be
fore it is to be used. Serve with
cold bailed custard or c'ream. "
Ruthven Salad Cream. Mix
one-half teaspoon of salt, one
fourth tablespoon of flour, one
half tablespoon of mustard and
three-fourths tablespoon of sugar.'
When well blended, add one egg,
slightly beaten, two and one-half'
tablespoons of melted butter,
thiee-fourths cup of thin cream,
ana, slowly, one-fourth crip of
vinegar. Cook in a double boiler,'
stirring constantly until mixture
forms a coating on the spoon, as,
in cooking a softvtistard. Strain
antl cool. This dressing is good.,
with egg salad.
French Dressing. Rub the in
side of a bowl with a clove of gar-
lie. Measure into a bowl six-tablespoon
of oils, two of vinegar, two
saltspoons.of salt and one of pep
per. Mix thoroughly before pour- '
ing over the salad.
o o ,
What's the use of a seat of war
to a. standing army? i
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