Newspaper Page Text
THE ARGUS. TUESDAY. AUGUST 7. 1900.
Where You Can Buy
Anything and everythiK
that is seasonable and all
staple and fancy goods is
at oar store.
Wax Beans. wCucumbers,
TODwMr New Beets,
pew Turn pa.
Navel Oraafea, Bananas,
Orange. Flee Apple.,
Blue lierrles. Cherries.
Peaches, California Plums.
Black Berries, Apples.
Sprint Chickens Dressed to Order,
Ducks, Dressed Cnickens,
Dretsed Turkeys. Geese.
teao Second Are.
Good, Sweet and
Is the staff of life.
Our delicious bread
is made from the
very best products,
and BRAIN BREAD,
made by us exclu
sively, has the health
giving qualities of .
the whole wheat, and
very nourishing; you
will like it.
For Your Picnic and '
There is nothing so
tempting as our ice
cream, Oh! So good.
Math & Brautigam Go.
Smoessors to KRELL & MATH.
Phone 1168. 1716-1718 Second Ats.
I Doesn't Vutc Word. Now.
rMy husband." said the lady who,
tombed her hair 'straight back from:
her brow,- "used to waste words a good'
Heal.. but i he. has gradually outgrown'
the habit since he and I have known
peach other." '
"And 'how has this happened ?" the
ether woman asked.
"It has just been a sort of natural
development evolution, you might per
haps call it. The first letter he ever
wroe to rue was shortly after we had
become acquainted and lefore there
was really anything like an under
standing between us. This is the way
tie signed it:
Tour. my drsr Miss Weton. mod sincerely.
t 'Joh Hamiltox Eastox.
f There, you see, were ten words
fnough for a telegram just to bring a
commonplace friendly letter to an end.
But after we became enjrnged his first
letter to me was signed in this way:
"Tours, my darling, sSectionattly, Joh. '
"That, you will observe, was a re
duction of. 50 per cent from his conclu
sion as a mere friend. The first letter,
be ever wrote to me after wc were
married was signed: j
, "Tour. Joss." j
: She stopped for a moment and signed
And then continued:
"Wc have been married 17 years
Cow. Yesterday I received a letter
from him. Here is the way It was
Igned: "J." Chicago Times-Herald, i
, Pirate, of the Ftslllpplaee.
The Moros are born pirates. The sea
seems more their home than the land.
,They fairly revel In the water, for.
ewbefever possible, they build their !
bouses in the sea. raising them on piles 1
Bunk in the shoal waters of the coast.
This mode of building has been fol
lowed in all the Philippine Islands, the
.houses, even if miles from the sea, be
ing built on piles. It seems to suggest
a time when the Malays were water
dwellers. In truth, a backward glance j
through time shows us the Malay sea j
rovers setting out In their warpraus to
conquer the multitude of islands in the
south sea and haunting the coasts so
as to be ready to take to the water
again at a moment's notice. Leslie's
Popular Monthly. J
ZEB'KXEW THE HOWL1
IT INTERRUPTED A DISCUSSION ON
The Old PeMHiHiatcr Tell A boat
a Wildcat Scrimmage aad How,
After He Tboocht He Had h Old
Woman Uckrd. Site SUeneed Ulsnu
' ICopyrlght. 1900, by C. B. 'Lewis.
"One evenln," said the poesum hunt
er of Tennessee, "as me an the old wo
man sot smokin our pipes on the doah
step an f eelln at peace with the world,
she suddenly says to me:
" Zeb, do yo' know why the preacher
didn't stop with us when be was 'long
yere two weeks ago?'
" 'Bekase he stopped with Jube Tay
lor,' says I.
"'He stopped thar, but be wasn't
gwLne to till he heard what yo' had
said. Then he got mad an wouldn't
step foot over the doah.'
" 'An what did I say?"
"Yo' was blowin round that yo
didn't believe the whale swallered Jon
er. Teared that yo' wanted to start a
fuss with somebody. What's that
whale an Joner got to do with yo'?
"MEBBE THE WHALE BWAT.T.ERKT JOXEB."
What's the matter that what's good
'nuff fur Elder Hopkins an everybody
else round yere ain't good 'nuff fur
"'But I ain't a-believln the story.
How's a man gwine to live right on
arter he's bin swallered by a whale?
" 'That's none of our bizness,' she
" 'But I'm makln it my bizness,' says
I. 'What don't seem likely to me I
ain't gwine to believe in.'
" 'But yo" might keep shet about It
an not raise n fuss. Who air yo', Zeb
White, that yo" disputes the Bible?'
"That started the row," said the old
man, "an we had some purty hot words
I said I didn't believe the story, an she
said she didn't keer whether I did or
not, an we was sassiu away when we
heard a cry up on the hillside. It was
sunthin like the cry of a child, an the
old woman gits up an listens an says:
" 'Zeb, t bar's a leetle child wanderin
about in the bresh. Jest hoot two or
three hoots to draw it tnis way.
"The cry come ag'In, an then I know-
ed what it was. It wasn't no lost
child, but a prowlin wildcat. I hadn't
heard one fur two y'ars, but I was dog
suah of the game. I'd her told the old
woman, but she got mad bekase I
wouldn't hoot an called me names.
When the third cry comes, she says to
" 'Zeb White, that must be Joe Ba
ker's leetle boy Jim, en he's wandered
two miles away from home. If yo've
got a heart In yo'r busum. yo'H go up
the mounting an find him an bring him
down in yo'r arms.'
I ain't huntin fur lost boys,' says I
as I fills my pipe.
" 'Then I am. I'll go up thar myself."
" 'Better not."
" 'But I wilL Befo" the Lawd, but I
don't know wbnt's come over yo', Zeb.
Fust yo go an deny that the whale
swallered Joner, an then yo won't
move hand or foot to save an innereent
child from perlshin. Mebbe yo' air glt
tin ready to turn Mormon an run away
V 'I ain't takln wild varmints fur lost
boys," says I as the scream come ag'In.
"'It's no wild varmint. It's the
voice of leetle Joe Baker, an be must
be skeert almost to death of the dark
ness. Yo sot right' yere like an old
mewl, an I'll go up an find him. I'm
tbankin the Lawd yo' hain't got no
children of yo'r own
"With that she grabs up a stick an
starts up the hllL While I knowed that
n wildcat was roamln round. I didn't
think the old woman would come to
any hurt. I hoped the cat would yell
out an skeer her, an so it was ten mln
Its befo I follered on. She went push
In through the bresh an callin to Joey,
an now an then the cat cried out In an
swer. I was doin a heap of laugh in to
myself when the old woman calls back
" Come on, Zeb" I've dun found the
, Then bring him along,' says I.
" 'I can't, lle'a op a tree. Zeb, did
yo' evef hear of a lost boy climbin a
" 'Not skassly, but mebbe they do It.'
" 'An his eyes are shinln like two
coals of fire. I never knowed that lost
children's eyes looked that way at
"I knowed the cat had dumb a tree
an was look in down at the old woman.
iu I had jest opened my mouth to cry
out a warnin when the cat hissed an
growled an rattled the bark with her
claws. That was 'nuff. The old wom
an gin a yell an started to run, but at
the fust move she fell over a log. I
reckon that cat must hev bin mighty,
mad 'bout sun thin, fur she screamed
nut an jumped to the ground an In two
jumps was on the old woman's back an
osln ber teeth an claws like sin. I
grabbed up a club an mixed in, but at
the fust blow the club broke, an the
cat turned on me. Lemme tell yo sun
thin 'bout wildcats. If yo was to be
pitched into a hole on top of fo'teen
bczzsaws. It wouldn't be as bad as
bevla a row with one full grown wild- j
catT She would gin me a bite an men
gin the old woman a clawln. an thar
vas no gettin away from her. We had to
fight fur our Jives, an I never did slcb
fightin In all my days. We'd hev both
bin done up except that I dashed the cat
ag'In a tree an stunned ber, an while
she lay thar we fled to the bouse an
locked the doah. We hadn't skassly
got in befo' the critter was screech in
round, an, not bein able to git at us,
she went round to the shed an bit an
clawed my old mewl till he was no
good ajl winter.
"We was a drefful sight to see when
we got into the house me an the old
woman. We was in tatters an kivered
with blood, an we jest fell down an
laid thar. I was the worst hurt, but I
hadn't got over bein mad yit. Bimeby
I sot up an says:
" 'Mebbe the whale swallered Joner,
an mubbe he didn't V'
"The old woman groaned with her
bites an didn't say a word.
"Mebbe Zeb White has a right to
his opinyun, an mebbe he hasn't?
"She groaned ag'In, but she hated to
" 'An mebbe Zeb White has sense
'nuff in his head to know the yeowl of
a wildcat from the cry of a Jeeije child?
If yo' think be hain't, then yo'd better
tree some mo' lost boys."
" 'What's the argyment, Zeb? she
asks as she sits up with tears in her
" 'The argyment is. Kin I hev my
cplnyun 'bout Joner an the whale?
" 'I'm considerfn that yo kin."
" 'An am I a man to leave an inner-
cent child to perish in the bresh?'
" 'Not skassly
' 'An air yo' still thankin the Lawd
bekase we hain't got no children?'
" 'I don't believe I am.
" 'An, lastly, air yo' gwine to fly up
mad bekase I say them lions orter hev
eaten Dan'l when he was cast befo
- 'I'll argy the p'Int. Zeb."
" 'Then that's alL I'll light another
candle, git out the coon's fat an some
rags, an we'll see If we can't patch
each other up an git along fur a month
without no mo f ussin." "
"And so It ended all right?" I asked
of the old man as be finished his story.
"I thought it had." he replied, with a
sigh. "I thought I had the old woman
licked an was gwine to boss, the cabin
from that time on, but we;was both
still limpin frcm our hurts when I hap
pened to mention that them people
never crossed the Bed sea dry shod,
an she turned on me an got me by the
ha'r, an I had to take it all back an
shet up like a clam." M. Quad.
'DOING ONE'S BEST."
Sneceaa of Tboae Who Take Thle For
A homely rhyme found in an old
fashioned jingle book imparts a sound
Thoughtful little Wary Wood
Always did the best the could.
Let us follow Mary's plan.
Always do the best we can.
At tha first glance this looks very
easy, still, most of us know that there
are days when we do not by any means
attaiu to so high a standard. To do
one's very best implies that one has a
conscience that will not be satisfied
with half measures, that one has more
than the average amount of good
health and that one's ideal is a lofty
one. Most of us start off splendidly
when we begin anything new. The
real testing time comes when the
novelty is worn off and we are tired
and begin to carry the load wearily.
The old proverb, "A new broom
sweeps clean," would never have been
spoken If the invariable custom of the
world had always been to do the best
on all occasions. The great cathedrals
of Europe were built slowly through
the ages by men 1 who did their best.
The great explorers and investigators
In science have done their best. What
ever the work. If It Is worth doing at
all. it is worth doing well.
The person who has a reputation for
accuracy and for punctuality, whose
work Is always thorough and whose
name stands for the best be can do,
never need fear that he will not find
room at the top. Harper's Bazar.
A Misleading- Motto.
"I was down in Charleston, W. Va,,
recently," said a business man, "look
ing after a contract, and I noticed a
"You know," he went on, "that the
motto on the great seal of West
Virginia is a Latin lingo something
like 'Montana nil non est exto,' mean
In 'Mountaineers are always free.'
Well, sir, they slap that state seal all
around their capital, and as I was going
into the penitentiary I looked up and
saw it over the door. There It was
Mountaineers are always free."
"It may be more cheering to the con
victs to read that than the old slogan,
'Abandon hope all ye who enter here,'
but it's a blasted lie on the face of it
a,t that, for I saw plenty of mountain
men wearing the stripes once I got In
side." Cincinnati Enquirer.
Boga. Coffee Berriea.
Unroasted coffee berries are often
made from oat and rye flour and corn
xneaL The natural aroma of these
grains Is destroyed by some process,
and after the proper amount of coffee
aroma Is added the berries are formed
and caused to maintain their shape by
some adhesive substance.
Larry Be hivins, Dinnis, that ould
ben's atia tacks.
Dinnis Maybe she's goin to lay a
carpet. St Andrew's Gazette.
The native dress of the better class
of Japanese of both sexes Is a loose
wrapper, open at the chest and at the
waist confined by a girdle.
It Is estimated that an arerage of
eight matches are jjsed dally by every
man, woman and child. '
g-ft-fl-fl o gUi fl"ftfl S'go"oTP
, . t.1a X
Practical Suggestions About What
to Eat and How to Prepare Food. ot
This matter will be found to be entirely
different from and superior to the usual
run of food articles, in that every Item is
a nugget of culinary wisdom and eminently
Conducted by Lydia Ames Willis, 719
Chamber of Commerce Building:. Chicago,
to whom all inquiries should be addressed.
All Rights Reserved by Banning Co., Chi
cago. THE HLEXDIXG OF INGREDIENTS.
The Knonlcdce of Mixing; and Com
bining la of Great Importance.
Mixing and combining materials In prop
er manner is ot prime importance, after
they are carefully measured. Have all
materials to be used near at hand and
measured. Have all utensils ready be
fore beginning operations. This saves blun
ders and waste of time. The flour, salt,
baking powder and spices (if used) should
be thoroughly sifted or mixed together in
a bowl. If eggs are to be separated, have
a bowl for the yolks and a platter for the
whites. .Break each egg separately, over
a saucer; so that if the egg is not perfectly
fresh or the yolk should be broken and
mixed with the white, it can be set aside
for another purpose or thrown away with
out spoiling' the eggs already separated.
When ready to combine the materials, there
are three ways In which It may be done, as
To Stir In.
This means to mix ingredients thoroueh-
ly by using a circular inotion of the spoon
or paddle; widening the circles as you blend
materials into a smooth mass. This is em
ployed in all cookery and is the first prin
ciple of mixing.
This term applied to batters, eggs or
liquid preparations means to turn the In
gredients over and over with a decided
and rapid motion: allowing your mixing:
spoon or paddle to bring the under part to
the surface with a quick downward and
upward stroke, in this way a considerable
amount of air is Incorporated into the mix
ture and the batter made light and smooth.
Cutting: and Folding:.
This method is employed when materials
such as beaten whites of eggs or whipped
;ream are to be added to a heavier mix
ture in order to prevent the escape of the
uir already introduced by beating or whip
ping the egs or cream. Add the lighter
material gradually and with a wooden
spoon or paddle cut down gently through
the mixture to bottom of bowl, carrying
the beaten whites or cream with the uten
sil, and turn over, bringing to surface again,
repeat this motion until! all is thoroughly
The Importance of Detail.
To insure success, so much depends on
the little details. To give necessary space
to these in a cook book would require a vol
ume so commodious in size as to be in
convenient for handling in the kitchen.
A Little knowledge.
Even a little knowledge gained in this di
rection is of considerable help; as it shows
the often troubled and anxious housekeep
er that there is a right way of doing things;
And immediately she resolves to find out
the many reasons "why" women are be
coming more and more widely awake to
the fact that there is an endless amount
to learn in this broad field of domestic sci
ence. So much that must come from the
actual putting into everyday practice the
many well conceived theories, and carry
ing them to a successful issue under all
conditions and surroundings.
It is one thing to advance, from a scien
tilic standpoint, a carefully-tested theory
In regard to the proper method of doing
thus and so or feeding the human body;
but another and quite different proposi
tion when it comes to be put into prac
tice by those not sufficiently versed In a
knowledge of the close relations exist
ing between foods, occupation, surround
ings and the many physical anomalies that
make the problem if ri&ht living so hard to
Home Cooking- Sixhooln.
Dyspepsia, Insomnia and the attendant
evils resulting therefrom have become so
prevalent as to arouse the feminine mind to
the fact that in self-preservation it be
nooves her to seek no longer for remedies,
but for a radical cure: as she does not rind
that nursing the victims of tour, heavy
bread, tough steaks and greasy fried foods
p.n occupation much to her taste. And, in
fact, she might be much more agreeably em
ployed in learning how to make the breud
a more reliable staff of life, the same steak
tender and toothsome and the fried foods
less mischievous in their effect. Few wom
en, comparatively, have cooking schools
within their reach, but the kitchen is a uni
versal Institution, embracing a scientific
laboratory of no mean scope, wherein she
may gain knowledge of more things than
ever yet dreamed of In her philosophy or a
collegiate course. But for a strange and
unaccountable reason, the homely kitchen,
as an institution of learning, is rated be
low the esteem of the average woman.
We are led to wonder at times whether
or not. cooking being a science of the high
est order, this may not be the reason why
women do not take to it more readily. The
artistic features, such as beautiful china
and table decorations appeal at once to
her mind: but the plain realities, the deep
investigations into the constituent prin
ciples upon which everything depends in the
way of health, do not excite the degree of
Interest in her mind the necessity of the
MEMS FOR EVERY DAY IX THE
Graham Grits. Sliced Peaches. Cream.
Fried tearing Chicken (Southern ftyle).
Panned Tomatoes. White Mutatis.
Fillet of Beef. Mushrooms and Brown Sauce.
Summer Squ&sb. Potatoes au Gratia.
Sweetbread Croquettes, Green Peas. .
Lettuce Salad. French Dressing.
Frosen Fruit Pudding.
Brown Bread and Cheese Sandwiches.
Fruit. Cake. Coffae.
Cream of Wheat, Sugar and Cresm.
Scrambled Ecgs. Stewed Potatoes.
Whits Corn Mafflns. Coffee.
Scalloped Sal moo.
BUced Tomatoes. MUk Biscuit.
Crsam of Potato Sonp.
Breaded CuUets.rTomato tiance.
Peas. String Beans.
Cauliflower. Beet Salad.
Granose Biscuit. Blackberries, Cream.
Tomato Omelet. Fried Err Plant.
Quick Parker Bouse Roils.
Eggs Canada. Brown Bread.
Berry Fritters. Tea.
Broiled Steak, Hot HorseradlaB Bancs.
Fried Bananas. Corn. gtewed encumbers.
Currant' Sponc. Vanilla Sauce.
Farioa. Ftewod Frnit. Ci
Broiled Chops. Bashed potatoes.
Graham .alufflrj. Toast.
Flan Salad. Health Bread.
Cake. Fruit. Iced Coffee.
Onion and Cue am ber Sotid.
Chicken Pot Pie. . Baked Potatoes.
Tomatoes and out. Coca Jilttera.
Peach and Sice Dumplings, Fruit Sane.
Sained Ecgs. Breakfast Bacon.
Liver Terrapin. French. Fried Potatoes.
' Cream "of Corn" Soup,
Boiled. Corned Beef. Lady's Cabbage.
nam BOitea roiaioes. jer '.lunula.
Plata Boiled Potatoes.
Breakfast Food. Sugar and Cresm.
Cresmed Codnah. Baked Potatoes.
Waldorf Corn Bread. Qpffee.
' Beauregard Egc. Cottage Bolls.
Soft Gingerbread. Fruit.
Broiled Fresh Fish, Butter Sane.
Scalloped Tomatoes. ' - Stuffed Potatoes.
Bests. Lettuce and Cucumber Salad.
Wheat Granules. , Sbreddted Pineapple.
Hamburger Steak. B&ahed l'otatoex.
Pop Uters. ' - Coffee.
DerUed Tomatoes on Toast.
Thin Sliced Corned Beef. Bread and Batter.
Frssh Lamb Stew. String Beana.
Baksd Potatoes. Creamed Carrots.
Beet and Olive Salad.
Below will be found a few reclpen of dishes,
appearing in the foregoing meuua. The recip
of auv Ulan, not- giveu and requested will be
published in these columns aa apace will permit
under a heading of "Answers to Inquiries."
Cried Spring Chicken.
Cut a small chicken In four pieces; dip
each piece quickly in ice-cold water; sea
son with salt and pepper and cover -well
with flour. Have bottom of frying pan well
covered with hot fat. Lay the pieces of
chicken in this and fry a deep rich brown
on both sides. When done, drain and ar
range on a hot platter; set where the meat
will not get cold while you make the dress
ing or sauce. Take two tablespoonfuls of
the fat remaining in the pan. place In a.
saucepan with two tablespoonfuls of flour,
and stir to a smooth paste; then pour in one
cup of good rich milk and stir constantly
until it boils; season with half a teaspoon
tul salt and two dashes of white pepper.
Lete boll three minutes, then pour over
the chicken and sprinkle a little minced
parsley over the whole.
Sift one and one-half cups of flour, half
cup sugar, one and one half cups baking
powder and half a teaspoonful salt to
gether until thoroughly mixed. Then add
about half a cup of water and beat smooth.
Soften one tablespoonful of butter and mix
well Into the batter. Uiveit a vigorous beat
ing; then fold in the whites of three eggs
beaten to a froth. Bake in muttin tins or
(With Melted Batter.)
Two summer squashes, peeled and cut
Into eighths, removing seeds if they are
large; boil in salted water for twenty min
utes. When tender drain and arrange on
a dish of toast. Sprinkle with salt and pep
per and serve with English drawn butter.
Potatoes aa Grutln.
Pare and par-boll six medium-sized pota
toes. When cold cut into slices and put
into a baking-dish. Melt two tablespoon
fuls butter in a saucepan; add same amount
of flour and stir until smooth; let cook a.
few minutes, then add a cup of milk or
half a cupful of milk and halt' a cupful of
white stock. Stir and t-ook until it boils up
well. Remove from the lire; stir in the beat
en yolks of two eggs and two heaping table
spoonfuls grated cheese. Season to taste
with salt and cayenne. Pour this sauce over
the potatoes, cover top with thin layer of
bread crumbs and bake in a moderately
hot oven until the potatoes are well done
and a nice color on top. Serve from disn
in which they are baked.
Frosen Fruit Padding.
Add half a cup of sugar to one pint of
raspberry jtilce and heat in a double boiler
until sugar is dissolved. Moisten four level
tablespoonfuls cornstarch in a little of the
-joia lruit juice ana stir into tne not syrup.
Stir constantly until it thickens. Remove
from the lire-and when cool enough fold In
the whites of thre eggs beaten to a stiff
froth. Kill a mould cover closely and pack
in ice and coarse salt lor two hours. Serve
with sugar and cream or vanilla sauce.
Select large, firm, ripe tomatoes: remove
the skins without scalding:. Cut a slice
from the stem end and remove the core
and seeds. Set them on a buttered, fiat
baking dish. Break an egg into each to
mato; fill up remaining space with cream
sauce: sprinkle tne top with grated cheese
place the pan on a muffin ring in a pan of
not water; set in the oven and bake until
tne tomatoes are lender, out not broken
Peach and Rice Unmpllnga.
Wash a cuo of rice and SDrlnkle it into a.
kettle of boiling water, keeping it boiling
rapiuiy an tne time until rice is tender.
but not broken. Add a teaspoonful of salt
after it has been boiling some time, -fhen
rice is uone, pour into a colander to drain:
let cold water run over it a few minutes to
mancn it. uraln dry. Have pieces of mus
lin six inches souare. wrunc from cold ven
ter. In center of each piece put a table
spoonful of rice; spread it out, and in cen
ter place halt' of a peach, pared and stone
removed: till the hollow with rice; place
other half of peach on top. then take up the
corners of the muslin squares and draw
the rice around the peach, covering it thor
oughly. Tie up. not too tightly, and place
the dumpling in a steamer and cool half
an nour. serve witn fruit sauce.
Cut beef liver Into slices about nne-nmar-
ter of inch thick. Cover with boiling1 wa
ter anu simmer gently tor ten minutes un
covered. Then cut into dice. Take two
level teaspoonfuls butter and two level
tablespoonfuls flour and rub together to a
smooth paste. Put in a saucepan over the
lire ana wnen meitea add one cup of milk
or half milk and half cream. Stir and cook
until it begins to thicken. Mash tho vnlWo
of two hard-boiled eggs, chop the whites of
the eggs into small cubes and add both
to tne sauce witn tne liver and salt and
cayenne to taste. Let come to a boiling
point, rtemove irora tne nre; uoa two table'
spoonfuls of sherry and serve at once.
This is a dainty way to serve cabbage, as
it is much more delicate than when boiled
with the meat and rice as stewed cauli
flower: and mucn cneaper. Select a small.
hard, white head: cut it in quarters, lay
in cold water to soak for an hour. Drain,
cut off the hard part and chop rather
coarsely, put in plenty ot Doillng, salted
water, leave Immersed and boll for twenty
minutes, or until tender. Drain and turn
into a heated dish. Pour cream sauce over
it and serve.
Cover half a box of gelatine with cold
water and soak ten minutes; pour over it
two cups oi Dounig water; add two cups
of sugar and stir until dissolved; then add
tho juice of three lemons. Strain through
cheese cloth or fine sieve into an agate ba
sin (do not use tin). Set on Ice or in a very
cold place until perfectly cold and it be
gins to stiffen. Then beat with the egg
whip until as white as snow and stiff. Beat
whiten of four eggs to a froth and stir
into the pudding. Wet a fancy mould in
ice water turn in the pudding and set in a
cold water; turn tn tnepudtitnganasetln a
cold Dlace to harden. Serve with vanilla
sauce, made by beating the yolks of the
four eears together witn nan cup ot susrar.
Add a quart of hot milk. Cook in a double
boiler until consistency ot tnicic cream.
Remove from the fire; add vanilla and set
away to cool, inis makes a large quan
tity. "lam a switchman,' writes A. J.
Jennesae, 9201 Butler street. Chicago,
and am out in all kinds or weather.
I took a cold which settled in mj kid
neys and was in verv bad shape. I
tried several advertised medicines
with no benefit until I was recom
mended to take Foley's Kidney Care.
Two-thirds of a bottle cared me.1
For sale by all druggists.
It's the little colds that grow it on
big colds; the big colds that end in
consumption and death. Watch the
little colds. Dr. Woods' J orwav Fine
Syrup. For sale by Marshall & Fisher
None but thoroughly reliable, pure and healthful foods,
so proven by actual chemical analysis, will be accepted for
SELECTING COOKING ITENS1LS.
Get Only the Necessary Articles First.
So many earnest and ambitious young
housekeepers, in their zeal to begin just
right, invest in many expensive as well
aui unnecessary cooking utensils, that
prove but a care and vexation of spirit
when they discover that they can be used
onlv on rare occasions, and then by a
skilled professional cook. When arrang
ing your list, get only those needed for
everyday use at first. Additions may be
made from time to time as required, la
this way you can gradually increase your
list without any useless expense and yet
have a well and conveniently-furnished
The Beat la the Cheapest.
In making your selection choose only
those of the best materials for the pur
pose for which they are to be used, and
let them be of the simplest construction.
These will last the longest and are much
easier to keep clean. It judgment is used
in buvinjf in the beginning you will not
feel the drain on your purse that would
be entailed by the attempt to buy every
thing at once that you may possibly need
in the future.
There are not many materials that com
bine all the qualities desired in cooking
utensils. First, there must be the ability
to stand a high temperature without melt
ing, cracking or becoming roughened.
Then smoothness of surface. The mate
rials must toe impervious to the absorp
tion of grease or flavors. And all mate
rials must be avoided that discolor or im
part a flavor to foods prepared In them.
Granite and Enameled Ware.
The best grade of these materials give
the most general satisfaction for most
purposes. They are light in weight, with
smooth, even surfaces aid require very
little labor to keep clean. They are not
acted upon by the acids contained in
many foods. With ordinary care they
can be made to last as long as iron, and
are many times more durable than tin.
- Utensils of Iron and Steel.
This material Is desirable in such uten
sils as frving pans, frying kettles, omelet
Pi.ns, waffle irons and griddles. But as
their weight is a great objection to their
general use, only these lighter utensils
are used. If proper care is given them,
they grow smoother with constant use.
Never cook fruits or any foods contain
ing acids, such as tomatoes, in iron or
steel utensils: the food will be discolored
and have a very objectionable llavor, be
side being unwholesome.
Tin and Wooden ware.
The great objection to tinware is that
this metal melts if subjected to a tem
perature of 412 degrees Fahr.; therefore
must not be exposed to as high a tem
perature as is required for frying, nor
can it be placed directly over the ilre or
In the oven unless rilled with mme liquid
such as milk and water. Water, or mate
rials in which water enters, has a tend
ency to reduce temperature, while fatty
substances increase it. Besides, the out
side surface is easily affected by changes
in surrounding temperature and making
it difficult to keep the cooking uniform.
Woodenware Is objectionable for all cook
ing purposes, and should only be used
when utensils cannot be made of other
materials. Wood absorbs fats and flavors.
Even when used for receptacles for flour
and cereals they should be lined or they
will be tilled with weavils.
For many ordinary purposes the com
m..n ctnno and earthenware will answer.
But for baking dishes, especially those
that aro sent to the table, nothing is so
satisfactory as tho French fireproof ware.
The cost "is trifling when compared to
their durability in comparison to the
cheaper ware; the glazing of the latter
soon cracks and they become saturated
with fats and odors which destroy flavors
of faods cooked in them.
For the purpose of mixing batters and
doughs, the yellow or white earthenware
bowls are most convenient in shape and
generally have a smooth finish.
The Care of I tensiln.
As much of the success and healthful
ness of the food depends largely on the
cleaning and proper care given the uten
sils, it is well to consider this point
when buvlng. with the view to saving
much time and labor by selecting dishes
for utility only and avoiding all unneces
sary ornamentation. No matter how fine
the china and table accessories or how
much care is bestowed upon them, if the
cooking utensils are not jrlven the Fame
amount of care and consideration the re
sult must be inharmonious. Unpalatable
food cannot be made to taste any better
bv serving in the most beautiful china,
although the eye may be deceived. The
proof of the pudding is In the eating.
Plenty of hot water, soap and clean, soft
towel's and willing hnnds are all that is
demanded to keep utensils in cood con
dition. Wash, wipe and dry them as care
fully as vou would your finest china, es
pecially if they are of Iron or tin. The
most expensive tin moulds are often
ruined after the first using for want of
proper care in washing and drying.
CHAS. E. HODGSON .
Fire Insurance Agency,
American Ins. Co.
"Traders Ins. Co.,
Union Ins. Co.
Rockiord Ins. Co.
- Newark, N. 3-
- Chicago, 111
Security Ins, Co.
New Haven, Conn
ns. Co. State of DL. Book'ord. Ill
Office, Room 8. Buford block. Rates
m low m consistent with security.
J. M. Butord,
The old Fire sad
Losses Promptly Paid.
-Rates m low M any
ean afford. Vour
GEO. WAGNER. Jr.
Represent, the following well
known Fire and Aeeident Imur
an ee Companies:
Sermat. " ,
Buffalo benui " .
KoebeMr, it T
sv' ixcwri f
.BuJfalo, N T
ffsrw Hampshire "
stSw.uk o. M.obaslaa "
fidelity aad Caaaalsy
afaoabesrter, N H
. , Htw xorfr
Offlea corner EUrbteenth street
geooad sTSsue, second Door.
O'Connell aad the Tlpperary Boys,
At Tlpperary, brave Tlpperary, they
wanted to-take the horses from O'Con
nell's carriage and draw him them
selves upon his way. "This will never
do, he said to his datiglitcr-ln-law.
"Their intentions are excellent, but
they'll get so excited that we'll And
ourselves in the ditch presently."
Bursting open the carriage door, in a
moment he was out among these gi
gantic Tipporary men. just ns big as
any one of them. "Now, boys, be rea
sonable;" he said. "Leave the horses
under the carriage."
"But, shure, we'd rather pull you
along ourselves, sir," was the reply as
the preparations for so doing went gal
"All right; on your own heads be It!"
cried O'Connell good humoredly, and,
throwing off his coat, he set to with
pugilistic intent, boxing them right
and left until ho got them to desist.
Their amusement and delight knew no
bounds, and when, on regaining the
carriage, he doubled up Ills hand and
shook it at them, with a beaming smile
aad a twinkling eye, the nlr was rent
with enthusiastic shouting, and lie
drove off even a greater Itero than
when he had come. Donahoe's Magazine.
The connection between the aurora,
sun spots and magnetic disturbances
has never been explained, but many
observations have shown that it def
initely exists. The outbreak of a cy
clonic storm on the sun with the for
mation of spots is immediately regis
tered In every magnetic observatory
on the earth. Sometimes the disturb
ance of terrestrial conditions Is very
For example, on Feb. 13, 1S02, a
great spot, accompanied by enormous
cyclonic disturbances, burst forth on
the sun's surface. That night a mag
nificent aurora was visible all over tin
northern half of the United States and
in many parts of Europe. Telegraph
ing was carried on between New York
and Albany without batteries, so strong
were the earth currents. The tele
graph system of Sweden was com
pletely paralyzed, and In Kussla much
difficulty was experienced with the tel
egraph lines. At the Kew observatory
In England the magnetic needle swung
two degrees out of its normal position.
All this has furnished physicists and
astronomers a fruitful field for study,
and a vast mass of observations has
been accumulated, but so far no satis
factory explanation of the mysterious
bond of sympathy between solar and
terrestrial influences has been forth
coming. Dor does any one yet know the
true nature of the aurora.
A "Wouinn'i Itignta Person."
An old Virginia gentleman arose in a
car the other day and with a great
flourish of his slouch hat offered his
seat to a beautiful and handsomely
"Take my seat, madam," ho politely
requested. The lady demurred. "Take
my seat, I beg of you, madam," he in
sisted. "I could not allow a lady to
stand, unless," he added under bin
breath, "she was one of those women's
The lady brisUed visibly. "I," she
said in a freezing tone "I cm a 'wom
an's rights person." "
"Take my seat Just the same, mad
am," said the gallant old gentleman
smilingly. "You are too good looking
to be expected of it if you hadn't con
essed." Leslie's Weekly.
Sweeney & Walker, Attorneys.
State of Illinois, i
Rock Island County, f BS'
In the Circuit Court In Chancery. Partition.
General No 4717.
Jacob Wolf. Kllza Wolf. Henrietta Lowe,
Charles Wolf. Lena Wolf. Philip Wolf. Theo
dore Wolf. Mary Wolf. Lena uurllnK. Charles
burling and George Kadle vs. Kaiberlne
Tretobler and George Tretchler.
Notice Is hereby given thut bv virtue of a
decree of said Court, entered In the above en
titled cause, on the Twenty-first day of
June. A. U, I W0, 1 shall, on Saturday, the
Fourth day of A.gust. A. U. lWOO, atttiebourof
t woo clock in the afternoon, at the eastdonrof
the Court House, in the City of Kock Inland, in
said county of Kock Island, as directed Oy bald
decree, sell at public auction to the highest and
best bidder, that certain parcel of land,
situate in the County of Hock Island and
State of Illinois, known and described aa fol
The West half (tf ) of the North Kast quarter
of Seetlon number Twenty-Two iii) In Town
ship number Sixteen (10). North Range number
Four (4) West of the Fourth Principal Me
ridian. Terms of Sale: The above decribed pre
mises wll be sold for at least one third H) in
COAh on the day of sale and the balance in one
and two years secured by note and mortgage
upon the premises sold with six per cent an
Dated at Rock Iiand, Illinois, this Srd day
f July, A. D., 1W00.
EI.WIW E. fABKMTEK.
Matter In Chancery. Kock Wand County. 111.
Swiisit h. Walkkb, Complalaanis' Solici
tors. Kotle. of Publication -Chancery
Btate of Illinois, I
County of Rock Island. I
La the oireult court, September term, A. D.
Mary J. Melvla va George L. Melvln. In chsn-ce-y.
Affidavit of the non-residence of George
L. Melvla. the defendant above named, bar
ing been filed In the office of the clerk of said
circuit court of Rock Island couoty. no
tice Is hereby riven to the said non-resident
defendant, that tbe complainant boa filed bar.
bill of complaint in said court. oa the chancery
side thereof, on the 17th dy of July 'A. I).
IVtO, and that a summons thereupon l-ued out
of said court against said defendant, returna
ble on the 17th day of September A. U. ItM),
as is by law required.
Now, therefore, unless you. tbe said George
L. Melvln. snail personally be and appear before
the said circuit court of Kock Island county, on
tne first day of tbe next term thereof, to be
bolden at tbe court house m tbe eity of Rock
Island, In said county, on tbe 17th day of Sep
temoer A. I and plead, answer or demur
to the said complainant's bill o' complaint,
the same and tbe matters and things thereto
charged and stated wul betaken as confessed,
and a decree entered against you according to
the prayer of saiJ bill.
in testimony whereof. I have hereunto set
mT band and affixed tbe seal of said court, at
my office in Rock Island, this 17tb day of July,
Com plain an f boil ever.
July 17, A. n 1600.