Newspaper Page Text
-lt costs more to live than it did
years ago." said the man who com
plains. "Yes," answered the man
who .njoys modern conveniences, "bm
ifs worth more."
THOUGHT FOR THE ?NVALID.
Invalid cooking is a most impor
tant and interesting subject, and one
which '.emands a
knowledge o? die
tetics as well as
taste, tact and pa
First and fore
most in dealing
,'ith, an invalid we
that he is out of balance mentally as
well as physically. In the days of
?convalescence, when ife is beginning
.o be worth while, the small things
of every day wili interest an? little
things will irritate, which would never
be noticed In health.
It lr not necessary Lo mention that
tho tray should or . . nms.culate in
'its appointments, nc matter how sim
ple, as are all other things about an
invalid. Whei\. laundry needs to
be considered, .here are any number
m pretty paper napkins h i ch can be
bought in . 'tarent designs and col
ors For J, child the bright, colors
will oe interesting and a variety will
be r source ox entertainment. In
case of infectious diseases paper nap
kins are quit a necessity. The small
paper cases, too, may be used for a
tiny custard or bit of dessert.
A flower or two on the tray will be
most welcome. The tiny vases which
hold a small bunch of violets or a
single rose ara well adapted for use
-ca a tray.
Set the tray as carefully as a place
is laid at the table, and in the same
order. A small pot of steaming tea
which may be poured by the invalid
;is an item to be remembered.
Never ask a patient what he would
ilfke to eat or drink. Let his food be
im surprise, as it will taste better.
Do not watch every mouthful he
,eata, for some people do not enjoy
the sensation. Do not serve fried
foods to a sick person, nor food in
amy large quantity. It is much bet
ter for them to want more than be
.surfeited at the sight of too much,
i Twice baked bread should be served
with the broths and oeef juices.
Sponge cake is the only desirable
land to serve,
vj Cocoa is better than chocolate, un
"less the patient needs the fat, and is
lable to take care of it
, " . nothing stings
FWcd liver out of its monotony
Of richness like a root of fennel,
Pin? with the parsley.
GOOD THINGS FOR THE TABLE.
For a company cake the following
Tecipe is especially fine: Take the
whites of six eggs, the
yolks of five, one cupful
each of sugar and Sour,
three-fourths of a tea
spoonful of cream of tar
tar, the juice and rind
of a large orange. Beat
the whites very stiff and
add half of the sugar
beat the yolks and add
the other half, beat five
minutes, add the orange to the yolks
and when well mixed add to the
whites, then fold in the flour that ha?
been sifted with the cream of tartar
Bake slowly 40 minutes. If using t
gas oven, light the oven just as tnt
cake is put in.
Chocolate Caramel Cake.-Take two
canoes of chocolate, one cupful o;
sugar, one-half cupful of milk, a quar
ter of a cupful of butter, two cupful?
of flour, two eggs, two teaspoonfuls o'
baking powder and one teaspoonful o?
vanilla. Mix as usual and bake in lay
ers. For the filling cook together ?.
cupful and a half of sugar, half a cup
ful of sweet milk, a tablespoonful or
butter; cook until it hairs. Cool, ado
Date Torte. - A cupful each of
dropped dates, nuts and sugar, a table
spoonful of flour, and a teaspoonful cf
baking powder with two well-beater,
eggs. Bake and serve with whipped
Afatond Tartlets.-Line patty tins
with rich paste. Blanch and chop a
third of a pound of almonds, add twe
tablespoonfuls of rolled cracker
crumbs, sifted, three eggs, beaten, a
third of a cupful of sugar, two cupfuls
of milk, salt and vanilla to taste. Fill
the shells and bake.
Date Bars.-Take a cupful of dates
chopped fine, beat two eggs, separat
ing the yolks from the whites, add
three-fourtns of a cupful of sugar to
the joVks, then add six level table
gpoonfuls of flour, a teaspoonful of
baking powder with a fourth of a tea
spoonful of salt, add the chopped
dates and a cupful of walnut meats
chopped, then fold in the whites and
bake in a slow oven in a sheet. Cut
when cold in pieces the size of a wa
j HARMONY FOR MILDRED**
J By IZOLA FORRESTER. t
"And later on, after the nations have
decided to settle down and act de
cently among themselves, we'll iak6
you to Germany and Paris, Mildred,
and you can finish up there on your
harmony and whatever you may need.
Father says he won't stint you one
particle. You know how he is cnce
he takes hold of an idea. Hear me,
"Yes'm," answered Mildred passive
ly, regarding the lake shore drive and
gray lake waters beyond without in
terest. She was a tall, slender girl,
who gave the impression of being over
grown, probably because she was
dressed too young even for eighteen
She hated the future and the plunging
around in search of the best teachers.
"I suppose we ought to run down
home for a few days," went on Mrs.
Tankerville happily. "Your grand
mother'll expect us. You can get
back in time for your January course
Mildred said nothing. Her dark
blue eyes were gray with anger. No
body knew how she had always re
belled against being a genius.
Her father had owned the Sioux
Rapids City bank back home, and had
given up his active share in it just as
soon as the family was sure of Mil
dred's marvelous powers.
"I've worked hard all my life," he
had said comfortably, "and now
mother and I'll Jog around the world
with the little girl and give her a
"But I don't want to go, father," Mil
dred had declared tearfully, even at
thirteen. "I don't want to study so
hard. I love home."
'Well, you can come back to lt
some day, and there'll be the town
band to the depot to welcome you,
and the mayor with a speech of wel
come," he had laughed at her. "Kid
die, you don't know what it means to
reach middle life and find you've not
had a chance to make a single dream
come true. That wa3 me. I wanted
to be a great musician. Well, we were
country folks, and a large family,
down in Kansas, and I went out to
work, herding cattle on my uncle's
ranch. Not much chance there for
musical study, was there, unless I
read the notes of the heavens by night,
and caught the music of the spheres.
Then I met your mother, and she was
from Chicago. All she wanted me to
do was get rich Just as quick as I
could, and I did. She's satisfied, but
you came into the world with the love
of harmony In you. and, by the ever
lasting jiminy crickets, you're going j
to have all you can swallow of what ?
So foi1 four vears Mildred was trot- j
ted around from city to city in the ?
new world and parts of the old. seek- j
tog the perfect teacher for her music. ;
and always with the memory of the |
Mttle home town warm in her heart i
and one boy sweetheart there who
had asked for a *ock of her hair and a ?
post card now and then.
They had spent the !ast year In j
New York, and now had stopped over j
?t Aunt Anna's In Chicago. After the I
drive. Mildred followed her mother up j
ihe steps of the big. gray stone house.
Ther< would be guests for dinner, and
she v culd have to play. She set her !
teeth and went into the shadowy hall, j
Her fattier was standing in the recep- :
tlon room, talking and laughing with i
somebody and the mere sound of that i
somebody's voice sent the blood rac- j
ing to her cheeks.
"You remember Hal, Mildred, of
course." her father said. "Little Hal i
Thurber-used to live in the old white
honse back in the pines below the j
' T remember." Mildred said, looking
toto Hal's eager eves- "T never for
get anything or anyone back home-' !
Aunt Anna's face was radiant. She
was Mr. Tankerville^ sister, and to
her Mildred was never a possible
genius-just a dear lovable girl at the
-nercy cf h?r narents' loving kindness. I
She invited Hal to luncheon the next
dar. and ordered him to take Mildred
out for a walk up the drive every !
morning to pet the color in her cheeks.
Lunch time came and passed with
out the two returning. By five, when
the early winter twilight fell, Mrs.
Tankerville was ready to 'phone tne
police, but her sister-in-law held her
br.ck ulacidly. lt.. ivas not until seven,
whpn dinner was served, that she
sprung the news at the dinner table,
beaming happily on the others.
"Now. I suppose you'll blame me ter
ribly, but I couldn't help it. Hal asked
you the first, day he came, didn't he,
Ned. for Mildred's hand in marriage, j
and vou told him she was dedicated to ;
her music? So I think you deserve
everything. They were married."
Mrs. Tankerville cried softly toto
her napkin. Her husband stared down
the table at his sister's happy face,
and his own cleared. He raised his
'God bless them Doth, anyway." he i
said. "I guess I've been an old fool,
eh, motner? Stop your crying ana ]
help me fix up a olegram for tnem
that will make them nappy." I
(Copyright. 1915. by .McClure Newspaper I
World's Largest Painting.
"Paradise," by Tintoretto, is th?
largest painting in the world It is S4
feet wide an? '?V/2 feet high. It is
now in the doge's palace, Venice
About three aundrea species of tur
tle and tortoises are known.
CABBAGE IN VARIED FORMS
Vegetable That Is Usually Considered
Somewhat Plebeian Has Many
Cabbage has not a very good reputa
tion among seme people, and it is a
stand-by winter vegetable of thousands
of others. Even for the fastidious
taste there are delicious ways of cook
ing cabbage, and in salad it can also
be used with appetizing results.
Chop a small head of cabbage, re
moving the heart. Fut three table
spoonfuls of butter in a frying pan,
end two tablespoonful of flour, and
turn in the cabbage after the butter
and flour are well blended, then pour
on gradually a cupful of milk. Bring
to the boiling point and add two tea
spoonfuls of salt, a few dashes of pep
per, mix thoroughly aid cover tightly
and cook forty minutes on the back of
the range. About five cupfuls of cab
bage are used for the other ingredi
ents. All vegetarians will relish this
toothsome dish. Its flavor is delicate
Baked Cabbage.-Soak cabbage one
hour in cold water, then boil ten min
utes after cutting in good sized pieces.
Place in a baking dish and cover with
one tablespoonful of butter, one of
flour and one cupful of milk. Salt and
pepper to taste. Cover with bread
crumbs and bake one hour.
Creamed Cabbage.-Soak a cabbage
for half an hour in cold water, then
trim it and cut it in eighths, and drop
it into a saucepan of boiling salted
water. Add a clove and a whole onion
and cook until tender. Remove the
onion, drain the cabbage and chop it
fine. Put in a saucepan with a table
spoonful of butter and slowly add
three tablespoonfuls of cream. Heat
thoroughly, season with pepper and
salt and serve.
USES FOR PARAFFIN PAPER
Cheap Article Which lt Will Be Found
Economical to Keep Supply
Paraffin paper costs only about five
cents or ten cents for a big roll, and I
try to keep some on hand always.
Besides being fine for lining almost
every kind of a mold from cake to ice
cream, it's also good to use inside a
dish in which fish, like salmon loaf or
some other souffle dish, is being
cooked. It's easy to remove-and, joy
of joys-as you throw away the par
affin paper you throw away the fish
aroma which makes the washing of
fish utensils so odious.
Then it's also good to use to wrap
around foods before placing them in
the ice box. Of course. I cover almost
all foods with the cover that comes
with the dish. But what can you use
to cover a roast that has been cooked?
I haven't a dish cover of any kind
that's large enough or shaped right
to do this. Ansvrer, I wrap it In a
little paraffin paper dress. The paraf
fin doesn't absorb the juices as tissue
paper would, and it keeps away odors
of other foods. In fact, a little sheet
cf paraffin paner can be used to cover
any dish in the refrigerator in lieu of
any other kind of cover, and it is a
sure protector against the dish ab
sorbing odors from neighboring foods.
Cut slice of salt pork into small lots,
with one onion minced fine; cook un
til a nice brown; add one quart of
boiling water, let simmer five minutes,
then add one nound round steak cut
into strips one-half-inch thick and two
inches long: bring this quickly to a
boil, then simmer until the meat is
tender; add four or five pared and
sliced potatoes, season with salt and
pepper, add more bolling water and
when potatoes are tender add one and
one-half cupfuls of gcod rich milk or
cr*am; split six or eight crackers, put
inte soup dish and pour chowder over
them, serving at once.
To Starch Fine Lingerie.
Many housewives experience great
difficulty in laundering fine lingerie,
such as dainty waist?, jabots, collars
and so forth. The chief difficulty
seems to lie in givin? them just the
proper degree of crispness. Rinsing
them in a solution of borax gives the
right degree of stiffness and renders
them Just like new. Two heaping ta
blespoonfuls of borax to five quarts of
water is a good proportion. This is
also excellent for thin dresses
trimmed with lace.
Corn With Cheese.
Cut cold boiled corn from the cob,
put in double boiler with milk enough
to cover. When hot add cheese to
suit your taste cut in thin bits, pep
per and salt. Keep hot till cheese
molts, but do not boil. Nice for sup
Wash one pound figs, cover with
one rmt cold water. Soak over night.
In the morning add two bay leaves
and cook one-half hour. Strain gen
; tly. Boil sirup down to one cupful and
pour over figs. Chill, serve with sweet
? oned whipped cream.
Warming Ove?r Meat.
; Th? best way to warm up a roast of
meat, is to wrap it in thickly greased
paper, and keep it covered while, ir.
the oven. By having it covered the
I steam will prevent the meat from be
coming hard and dry, and it will be
some heated through in lets time.
To each egg take one tablespoonful
of flour, a rinch of salt, a pinch OJ
baking r.-'.wder and add enough milk
so it will pour easily into the pan.
Make about as thick as griddlecakes.
A GOOD FAMILY COUGH SYRUP.
Can be made by mixing Pine-Tar,
[Aconite, Sugar,. Hyoscyamus, Sassa
fras, Peppermint, Ipecac, Rhubarb,
Mandrake, Capsicum, Muriate Am
monia. Honey and Glycerine. It is
pleasant, healing and soothing,
raises the phlegm, and give* almost
instant relief. For convenience of
those who prefer not to fuss, it is
supplied ready made in 25c. bottles
ander name of Dr. Pelfs Pine-Tar
lloney. Can be had at your dmo
nist. Insist on getting Dr. Bull'.-*
Pine-Tar-Honey and SP? that the
formula is on the package. 3
SPRING ONION FOINTERS
Some Practical Suggestions About
How and When to Plant Seeds
and Sets for Best Onions.
Onions may be grown in spring from
seed or from sets. However, spring
planting of seed is not generally so
satisfactory and sets are recommend
ed for the man who neglected to plant
in fall and who wants early onions.
For best results with seed, plant
them in October, In order that the
plants may become established before
severe winter weather begins and that
the onions may grow off rapidly in
sprigg and mature early in June.
Still, if seed are planted very early
in spring and conditions are favor
able, they will make good onions, al
though they will be smaller and later
than those from fall-sown seed.
Onions should be planted on very
sandy loam. After the land has been
thoroughly prepared by deep plowing
and repeated harrowing, apply ferti
lizer and manure broadcast and har
row into the first three or four Inches
of soil very thoroughly. Lay off rows j
fifteen inches apart, plant the seed in j
the drill, and cover the seed to a depth I
of one-half to three-fourths of an j
inch. When the young seedlings ap-1
pear, cultivate frequently in order to !
destroy weeds and maintain moisture, j
Thin out the onions so as to leave j
them standing three or four inches I
apart in the row.
To grow onions from sets, prepare
and fertilize the land as when plant- \
lng the seed and plant the sets just as I
soon in spring as soil conditions will
permit. Plant them three to four ;
Inches apart in rows fifteen Inches i
White Pearl and Prizetaker are the
two most reliable varieties for this
Sets are more convenient for the
home-gardener, but for a commercial
onion planter, seed-planting is to be
preferred, because onions grown from
seed keep better than those grown
from sets and because seed cost less
C. C. NEWMAN,
Professor of Horticulture,
Clemson Agricultural Coila**
Edgefield Druggist Pleases
Penn & Holstein reports custo
mers greatly pleased with the
QUICK action of simple buckhorn
bark, glycerine, etc., as mixed in
Adler-i-ka. This simple remedy
drain? the old foul matter from th'
bo wei s soT HOROUG H LY tbatO N E
SPOONFUL relieves almost AN V
CASE of constipation, sour or gas
sy stomach. It is so powerful thai
it is used successfully in appen
dicitis. A-ller-i-ka never gripes
and the INSTANT action is sur
Times were a trifle hard and mon
ey a little scarce, relates The Sat
urday Evening Post. Evidently Un
cle Ephraim thought so. for he
came up to his supply merchant the
other day and said:
"Marse John, limes is tighter
than I is ever seen- 'em before. D<
you know, Marse John, I can't get
no money at all? No, sir, I can't
get mithin'! I can't even get hold of
a nickel! Do you kno.v, M arse John,
hit actually looks like I'll have to
go to preacbin' in order to make a
li vin.' I done it once and I ain't too
good to do it again !"
New Through Sleeping Car.
Between Aiken and New York,
Washington, Baltimore. Phil
adelphia, effective November
2o, 1915 on the Augusta Spe
cial Via Southern Railway.
Lv Aiken 1:45 p m
Ltf Trenton 2:25 p ni
Ar Washing 7:U0 a m
Ar Baltimore i?:'?2 a m
Ar Philadelphia 10:5u a m
Ar New York 12:57 p. m
Drawing Room, State Roora and
Open Section Steel Electric Lighted
Sleeping Cars ? Dining Car Servi ce
For All Meals. For reservations
and information, apply to
.1. A. TOWNSEND,
Ticket Agent, EdgehVId, S. C.
Only One "BROMO QUININE"
To eetthe genuine, call for full name, LAXA
TIVE BROMO QUININE. Look for signature o? I
E.W. GROVE. Cures a Cold in One Day. Stops |
cough and headache, and works off cold. 25c.
Cures Ot? Sores, Stiie? ?emeflaa Won't Cure
The worst case?, no matter cihowlor.fr standinc
are cured by the wonderful, old reliable Dr
'.?orter'3 Antistatic Hcaliog 0:1. It relievei
v.in and Hi?:;!o.-.( the saw- :. :fc, 50c.81.0
* '?mgu Kew Sister?
:!LL3 THE COUGH. CORES TUE LUNC?
ord Cars Have
Stood the Test
The experience of scores of own
ers of the Ford Automobiles has
proven that there is nothing better
made for the Edgefield roads. Ford
cars will carry you safely over any
road that a buggy or any other ve
hicle can travel.
An All-the-Year-Around Car
They are light, yet substantially
built. They are cheap, yet the best
of material is used in their con
struction. Are you contemplating
purchasing a car? Let us show
you a Ford Run-About or Touring
Edgefield Auto Repair Shop
Next to Court House
ARRINGTON BROS. & CO.
Wholesale Grocers and Dealers in
Corn, Oats, Hay and all
Kinds of Seeds
Corner Cumming and Fenwick Streets
On Georgia R. R. Tracks
YOUR PATRONAGE SOLICITED
See our representative, C. E. May.
How to Grow Bigger Crops
of Superb Fruit-FREE
YOU need this practical, expert information. Whether
vou own or intend to plant a few trees or a thousand, it is infor
mation that will save you time, labor and money. Get it ! Simply send us your
name and address on the coupon-or on a postal, if you prefer.
We will gladly mail you a free copy everywhere are getting prodigious
of our New Catalog-an 11x8 in. bcok
that ls simply packed with hints that
will enable you to secure bumper crops
of finest fruit-and sell them at top
market prices. The whole book is filled
with facts that will interest and instruct
you-facts about how fruit-growers
crops and large cash profits from crops
of youn?, thriity, j?cnu:tte Stark Bro's
trees-facts that emphasize the truth
of the axiom "Stark Trees Bear Fruit."
Beautiful life-size,natural-colcr photos
of leading fruits all throush the book.
Send for your copy today to
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Read lt and learn about the new fruif
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popp ll x8ir.ches-f.lied jf
rixcc iroa cover t0 fr
cover with beautiful pho
tographs. Mail f tlu
coupon or a postal,
bearintr your name
Send mo r.t once,
"postpuid. your New
Cc.'rlog, tcllirtr just
ho w lruit-groueis aro
I expect to plant.
DR J. S. BYRD.
OFFICE OVER POSTOFFICE
Residence 'Phone 17-R. Office 3.
A. H. Corley,
Appointments at Trenton
[?Mil MS'S fi? rHE ?^3-T
How To Give Quinine To Children.
FF.BRILINE is the trade-mark name given to an
improved Quinine. It is a Tasteless Syrup, pleas
ant to take and does not disturb the stomach.
Children take it and never know it is Quinine.
Also especially adapted to adults who cannot
take ordinary Quinine. Does not nauseate nor
cause nervousness nor ringing in the head. Try
it the next time you need Quinine for any cur
ti?se. Ask for 2-ounce original package. The
vame hr.URI LIN H is blown in bottle. 25 cenU.
Whenever You Need a General Tonic
The Old Standard Grove's Tasteless
chill Tonic is equally valuable as a
General Tonic because it contains the
well known tonic propertiesof QUININE
and IRON. It acts on the Liver, Drives
out Malaria, Enriches the Blood and
I Builds up the Whole System. 50 cents.