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The day book. (Chicago, Ill.) 1911-1917, December 26, 1916, LAST EDITION, Image 14

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1916-12-26/ed-1/seq-14/

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family a year ago. Mrs. Edna B.
Jones, his wife, has been taking in
sewing, working some time till 4
o'clock, in the morning.
The grandmother of the children,
Mrs. Clara M. Bersenger, has prop
erty and a small income, insufficient,
she claims, to support her own fam
ily and invalid daughter.
She has refused to pay for support
of her three' grandchildren and has
just been sentenced to six months in
the workhouse. t
' The sentence i& based on law, but
the case is one of the oddest in court
histpry.
' Along came Judge Henry Neil, fa
. ther of mothers' pensions.
"Must the sins of the fathers be
visited not only on the children, but
on the grandparents, too?" he ex
xdaimed. Judge Neil paid over personally $35
to Mrs. Jones, with the promise of
$25 more per month- for the duration
of the children's dependency.
"Does not society, which pays for
every child's education, owe an "even
greater duty to the child -in supply
ing life necessities?" he asked.
"The mothers' pension system
would do this. But in many states
the mothers' pension laws provide
only for widowed mothers and not
for deserted or divorced mothers. Un
til the mothers' pension system is
improved to include the latter, Amer
ica will see many a repetition of just
such tragic cases as this!"
o o '
SAVING IN HIGH-PRICED FOODS
HOW TO COOK WITH MILK
By Biddy Bye x
Extravagance is a form of snob
bery. Only a very snobbish "housewife
would be ashamed to make the mpst
and the best possible use' of the
high-priced milk supply. -Milk
in Cooking .
Milk soups provide an excellent
way of supplying protein at a low
cost Sometimes the milk may be
mixed with a weak meat stock. And.
sometimes, as in vegetable purees, it 1
may form the basis of a dish of
beans, peas, potatoes, corn or cel
ery pulp.
Milk or white and cream sauces
are valuable not onbjs for the nutri
tive material they-contain, but also
as a help in using up left-overs.
Bits of nfeat can be made attrac
tive by serving them on toast minced
and creamed; and many warmed
over' vegetables are improvei by the
addition of a milk or white sauce.
There is. no end to the puddings
and desserts in which milk can be
used. Blanc mange is flavored milk,
jellied or thickened with starch. The
cheapest kinds of ice creams are
merely thickened milk which has
been flavored and frozen.
Junket is simply milk curd separ
rated by rennet.
Then there are all the puddings 1
'made of some form of cereal and
starch, as bread,. rice and cornstarch,
puddings, tapioca creams and count;
less custards of which milk and
eggs make the basis.
Most of these art nutritious and
economical; for children and per
sons of weak digestion they are air
most indispensable.
Care of Milk
Milk "spoils" because it contains,
minute bacterlaT' Most states have
regulations for maintenance of a
standard of pure milk, but no matter
how well milk is handled before it
is delivered to the consuiner it can
not be expected to keep if it is neg
lected thereafter. '
It should be stored, preferably in
the sterilized' bottle in which it is de
livered. Other container pans,
pitchers or bowls" should be well
scalded before the milk is turned into
them. Milk which is covered and
stored at a temperature of- 50 -degrees
or less should remain sweet for
24 hours.
6 o K
TODAY IN ILUNOIS-HISTORY
Dec. 26, 1774. Louis St Ange de
Belle Rive, last of French governors
of Illinois, dead.
MfafcliliMiMiili

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