The Topeka state journal., November 22, 1902, LAST EDITION, Editorial Section, Page 14, Image 14

About The Topeka state journal. (Topeka, Kan.) 1892-1980

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14
TOPEKA STATE JOURNAL,, SATURDAY EVENING, KOVEMBER 22,1902.
'The Indian club?" Queried the Rattle-
Brained Girl who never gets anything
right.
"I said the Evening club," replied the
S. M., "but the Indian club is near
enough. I wonder why it hasn't occurred
to some of these organizations that are
looking for original names to call them
selves the 'Indian club.' "
yes," said the Rattle-Brained Girl,
"and they might have a what is i the
fraternal insurance orders call the wo
man's branch? the 'ladies' auxiliary?'
named the Dumb Belles."
Table and Kitchen.
Conducted by Lida Ames Willis, Mar
quette ouilding. Chicago, to whom all in
quiries should be addressed.
Al! rights reserved by Banning company,
Chicago.
I made biscuits with Presto. They all enjoyed them up-staJrs. The
biscuits were lovely and no trouble to prepare. It surprised me.
420 Walnut Street, Philadelphia, Pa. Oct. 15, 190a. (Signed; Ellen Hand, with Cadwaiadur Eiddle.
What
OK P 30 D
FOR THE WOMEN.
Gossip About Hugs and House
hold Decorations.
Combination of Colors to Secure
Best Effects.
ABOUT MARY 3FLANE.
!She AVas Uitterly Disappointed
in Her Trip.
Did Not Find the Satan of Her
Dreams.
A good many people -vho take a
desultory interest in oriental rugs ami
tapestries do not know that Norway
and the other Scandinavian countries
have national ruff-makinjr industries
similar to those of Arabia, Turkey, Per
sia and the other lands of the lar Kast.
A number of Topeka women have be
come acquainted with this fact during
recent weeks through mooting a vet y
delightful woman who has recently come
to Tupeka, Mis. Klinsrenbers, a teacher
of fort-itn lanruaires who with Mr
Klingenberg, a pianist, sustains a studio i
ana light-nouseKeeping menage in an
attractive suite in the Keith building.
Their apartments have a quaint individ
ual charm dependent mure upon tho
afsthetic taste with whh-h they are ar
ranged and furnished than upon th-ir
belongings which are largely of the im
provised and temporary nature most
convenient for an imnerrrane'-it ftqn
lishment except for the valuable collec
tion of rare and beautiful rus re.e-Tii
to and w r.ich all the women who have
seen th"m are raving atiout. !Tr. and
Mrs. Klingenberg are Not .-. gian people
who traveled extensively and who in
their journeyings from place to place do
not care to be burdened, with a great
many belongings whose ti ansporta 1:0:1
woulfl be both troublesome and expen
sive but they carry their rugs anl tan
estries, collei ted in all the i ::ir.': .:-, i f
the world, which are ensiiy portable and.
give tone and character to the simplest
apartments.
The Klingenbergs were at Hardin eol-
Deliciozis Brinf(s
and "Dainty "Dishes
ARE MADE FROM
If! a O.
'1
ABSOLUTELY PURE
Uneqaaled for Smoothness, Delicacy ,od Flavor
Examine the package you receive and make sure
that it bears our trade-mark.
Under the decisions of the U. S. Courts no other
Cocoa is entitled to be labeled or sold as
"BAKER'S COCOA."
Walter Baker &. Co. Ltd.
Established 1780 DORCHESTER, MASS.
BREAKFAST
J b- bjE 4carf tfh JBk
pi V
Hi 1
- i
does your cook say?
The H-O Company
lege at Mexico, Mo., last year and there
met a number of Topeka girls who were
students there and who have been, in a
way, their patronesses since they arriv
ed here.
Mrs. .Klingenberg- has a number of or
iental rus in her collection picked up
in her wanderings in Turkey, Arabia,
India, Persia and Ksypt and there are
some beautiful Austrian tanestries and
embroideries in her collection, but these
are of far less interest than the Norw1
gian rugs because while the oriental
rugs are well known in Topeka so many
are ignorant of the fact that the uorth
land has an art of the same kind and o
equal development and, in proportion to
the age of the Scandinavian civilization,
equal aze. For hundreds of years, Mrs.
Klingenberg says, the peasant women of
Norway have been making: these rusts,
which they use mostly for bed coverings
but it was only recently that the indus
try received the recognition it. deserves
in the artistic life of the nation. Now
they have large rug making industries
under the patronage of the state and
the rugs of native design and manufac
ture are an important part of th art
exhibits in all Norwegian museums.
Itug imakin has become a great fad
and women of the upper classes haya
taken it ud. All the wealthier nomas
now have the frames on which 'he pat
terns are worked out and well -born rind
well educated women busy themselves
with the fork and needle of tr-e rug
maker so lonf: seen only in Iti? usasant
home. Mrs. Kiingenberg herself has
learned the art and has many examples
of her skill in this line. She describes
it asBa most fascinating occu:a.iori, of
fering wide opportunities to the artistic
talents and ingenuity of the worker who
may make tier own designs, select ner
own colors and make her own dyes. The
Norwegian peasants raise the wool
from which they make their rugs, for
which they now lind ready and
wealthy purchasers and whpe th fash
ionable women who have taken 110 tha
lad do not go so far as that tney make
their own rives from the flowers of the
field and garden.
The beauty and endurance of the col
ors thus prixlueed are incomparable,
.and as no two pluekings of the same
kind of flower will produce exactly ths
same shade there is really no limit to
the variety possible. The woman of ar
tistic bent whi has an eye for form and
color and can design her own work
would certainly rind rugmaking a de
lightwul change from the comparatively
limited fild of china painting, water
colors, embroidery, lace making and the
like. Why wouldn't it be a good thing
for the manual training schools to take
up?
Four prominent Topeka educators,
three bachelors and a benedict, were
discussing courtship, marriage and kin
dred subjects during luncheon hour at a
downtown restaurant the other day.
The benedict tells the Ftc-ry.
"A man should marry the girl he
loves," quoth the first bachelor, ora
cularly. Second Bachelor: "No, he should
marry the rirl who loves him. What
do you say?" turning to the third bach
elor, who replied: "He should marry
the one he can get."
Poor littl" Mary Marl.ane who came
down out of P.utte, Montana, in search
of Life and a real IV-vil has made a
disheartening and disillusionizing dis
covery: "Many post as devils, but they
are not such. There are no real devils
in the world today." This v.-a 3 her
mournful admission to a ne wcuHr.er re
porter last week in ltoston where she is
pursuing the study of chemistry.
"No real devils!" Ha. you gay Lothir-
! ios who stand in front of the cigar
I stores and ogle the women as they pass!
You have been posing, lo, these many
j years, as Devils of the darkest r.nJ most
dangerous description, but little Mary
' MacLane has found you out for the
' imposters that you ar
' Ho. you wicked college rakes. you
' blase sophomores with your hats at
; saucy angles and your heinous cigar
i ett 's! For generations you have de
j ceived the trusting boarding school girl
I and the guileless co-ed with your notor
! ious eoliee-o pranks, and sombre bints
i of unmentionable escapades but Mary
j MacLane hr.S not lived in the classic
I environs of Harvard three months lic
i fere she had penetrated your cheap dis
! guise of deviltry and exi-'Oed your
1 lamb-like hrmiessness.
And you, you gay deceivers of the
tribe of Benedict! How long would
I simple, unsuspecting woman hav? lis
j tened in sympathetic sorrow to your sad
j storiofc of rrismated union, misunder
stood natures, unappreciated hearts and
I blighted lives, telling themselves that
1 vou are not nearly as black as you ai e
painted, if Mary MacLane's wonderful
perspicacity had not probed your shal
low pretenses and shown you up in jour
natural state of the False Alarm.
Less than half a year out of Butte.
Montana, away from the sand and bar
renness and the pitiful lack of mascu
line attractions that made her sigh for
a real Devil to woo and win and lure
her to the dear, delicious, desired de
struction only to hnd that it is all a
hollow mockery an iridescent dream.
There are no real devils. They are but
a figment of the florid imagination of
nineteen.
But to tell the truth a good many of
us who have never invented a parapetic
system of philosophy among the sands
and barrenness of Butte, who have
never apostrophized a. pile of bricks and
a barrel of lime or reduced the eating
of an olive to a purely literary exercise
have suspected as much for some time,
indeed, come to think about it not so
long after we passed the nineteenth
milestone ourselves. Perhaps it did not
come upon us all at once, and the blow
was thereby softened, but it was some
thing of a disappointment to say ' the
least. These lambs in wolves clothing,
these base deceivers in another sense
than they would have us believe, thess
upstart pretenders, these absurd impos
ters, as Mary MacLane declares, how
have they fallen since they are divested
of the glamour which our ante-nineteen
belief in their hopeless wickedness
threw over their prosaic lives. What a
void it leaves in the imagination to be
obliged to think of them as ordinarily
innocuous, no longer to be able to shiver
in horror at their reckless depravity ani
to entertain delightful dreams of their
possible reformation under the Soften
ing Influence of a Good Woman's
friendship. To be forced to the conclu
sion that the Lotharios and the Don
Juans of real life are not what tht
poets and the novelists have painted
them and to be reduced to falling in
love with a commonplace man with a
past that may be mentionedd in polite
society!
"We fellows at the club." says Bertie,
the Lamb, in the Henrietta, "we like to
have the girls think we're awfully wick
ed, you know," and there can be no
doubt that the girls like to think so.
From time immemorial, you may say
what you will, woman's ideal has been
a real Devil. She is not always as frank
as Mary MasLane and not always as
daring in her imagination, but the man
who appeals to the average, novel read
ing, play going, day dreaming girl un
der nineteen has been one of positive,
masterful character, with a great deal
of worldly wisdom, whom she might,
without too great a stretch of the fancy,
suspect of being on occasion, downright
bad. The Devil of Mary MacLane's
young dreams has changed from era to
era with fashions of dress and manner,
and his literary chroniclers, who have
been mainly responsible for keeping the
candles lighted at his shrine from gen
eration to generation have been quick
to feel the changes and, without forget
ting any of his essential qualities, have
been careful to keep him, superficially,
a dangerous rival to the "kind of young
men who wear the new spring overcoats
in the clothing store ads," as George
Ade says.
It seems incredible, now, "that an irre
sistible idol of the women, could ever
have worn whiskers, but such is the case.
We would think of Don Juan an awful
jay, not in dress only but in manner and
point of view and mental processes and
everything that modes can change, new.
The big, dark dangerous villain with the
heavy moustache who still survives ;n the
melodramas of the Kerosene circuit, is
amusing now. especially when, as sems
to be not uncommon he wears riding boots
and gloves and carries a crop with a
Tuxedo, but he was once the acknowl
edged mode and his stage presentation
made the matinee girl's heart go a regular
James K. Hackett pit-a-pat.
The Devil of the modern type is a
somewhat modified form of these earlier
ideals, and can it be because the novel
ists and dramatists were making him so
harmless that he has at last, according
to Mary MacLane, disappeared entirely?
Even the popularity of the swashbuckler
heroes of the recent historical novels has
not succeeded in bringing about a revival
of the old-time Devil, although it has put
many a sirrah and "egad" into the
mouths of the duel-fighting, trouble-hunting
characters that might otherwise have
been occupying tall stools in Wall street
offices and confining their sentimental di
versions to opera boxes and dinner par
tics. The villain so fearful and so fasci
nating of other days has really degen
erated into rather a good sort, a mild, ex
purgated and modernized edition of "Don
Juan" and "Rawdon Crawley" and
"Lovelace," and the others.
Some one has said that the man a wo
man loves is the man who is not afraid
of her. Hut if Mary MacLane is right
and how can she be wrong? and there are
no real devils, who is going (to prevent the
horrid suspicion that his courage and in
dependence which is about all that in left
for woman to worship in Mere Man is
not a bluff, like his wickedness? Will
Mi?s MacLane's next discovery be that
this superior sex of whom we have stood
in awe these many generations is really
afraid of us. not the Sissy alone, but ev
ery meither's son of us. From any such
bitter revelation as. that.
Kind Devil deliver us.
The Society Man at the boarding house
said something about the Evening club.
The Many Cheese Preparations.
There are so many delicious wavs of
serving cheese, either in substantial dishes
or in damty little tit-bits, such as entrees
e.r savories, it is not possible for the or
dinary cook book to give an exhaustive
list 01 the many methods of preparing tnis
valuable food product.
The digestibility of cheese isan evervexed
and disputed question, but experiment
proves that to the average person certain
kinds of chese are as digestible asthevare
nutritious. When we consider the chem
K'tU composition of the best qualities of
che'ese we find it very rich, richer than
any other known food, in nutritive ele
ments; but it varies with .he conditions
of its manufacture. The skim milk forms
are apt to be indigestible. The noorer the
cheese the greater is the pioportion nf
casein or the nitrogenous element, while
the richer cheese contains a f-eater pro
portion of fat or butter. In either case,
however, the proportion of nitrogenocs
matter in a given wc.ght far exceeds tnat
of meat.
When we question the value of cheese
as an article of food we should consider
that a large class of laboring men the
Scotch, the poor of South Wales and many
countries in England where cheese is
largely manufactured, and also the Swiss
mountaineers eat it as a substitute for
meat. And these people experience no dif
ficulty in digesting it as tnev eat it ra
tionally and not as the American usually
consumes it, as a savorv to be e'aten at
the end of a full dinn' This is adding
insult to injury by plac an added bur
den upon an already ocei .oaded digestion,
as the system must discard as waste this
additional nitrogenous matter which it has
no i:e for.
Cheese of the skim milk varietv requires
a longer time for digestion than the richer
cheese owing to the smaller amount of fat
and larger amount of casein contained in
the former. Ame-ng the best cheeses are
Cheddar, most famous of all linglish
cheeses, with its nuttv, delicious rlavir.
Cheeses similar to the English Chedehir
are made in the States and Canada. The
Stilton is another choice English cheese.
Its rich, pale-colored substance is marked
with greenish veins. This is never eaten
until well cured. It is a dessert cheer-"
which rivals the Roquefort and the Italian
Gorgonzala. This latter cheese, though
considered "sadly indigestible," best
pleases the true gourmet.
France produces 40 varieties of cheese,
the most famous among them being the
Roquefort. Gruyere, Port du Saiut. Brie,
Camembert and Neufchatel. The Gruver-3
is a thick firm cheese much used in cook
ing. A variety of this cheese is made in
Switzerland and is usually llavored with
herb.
Neufchatel cheese is familiar to most
housekeepers. It is the rich, creamv white
cheese put up in tiny rolls covered with
tin foil, and is very popular dessert cheese,
favored by those whose taste does not rel
ish the strong flavored varieties. The rare,
ripe cheeses, beloveeb by the epicures, owe
their peculiar and irfdividual flavor to tne
dampness, certain temperatures and culti
vation of certain peculiar species bac
teria. Heslland gives us Gouda and the wjll
known Edam cheese. The former resem
bles the English Cheddar. The Edam :s a
rich though rather hard cheese of a eleep
yellow color and differs from other cheeses
in its preparation, acid instead of rennet
being used to form the curd. Edam is
formed in round balls and artificially col
ored red outside and then wrapped in tin
foil. The Edam and the Pineapple cheeses
are passed whole, first having the top cut
off, plain or in notches: these tops being
replaced after the rheese has been servid
so as to keep it moist. Wrap these ctl'ii-e
neatly in plaited napkin to serve unrss
you have a silver cheese holdei .
Germany furnishes a number of well
known cheeses. Italy gives us the -.veil-known
Parmesan, so generally used m
cooking. This is a skim-milk cheese and
very hard. It is grated before using, and
will keep indefinitely without deteriorating.
Provielent nousewives keep a bottle of the
grated Parmesan- on the pantry shelf as
its f,ne flavor will add greatly to a dish
of boiled macaroni, rice, caulitlower,
creamed cabbage and many otlie-r vegeta
bles. Parmesan is also used in cheese
straws, cheese fingers, cheese balls, for
the salael course, etc.
The American dairy cheeses are much
esteemed, although we have the reputation
of making "lilleei" cheeses, that is. substi
tuting for the cream a sufficient amount
of lard or cheap vegetable eiil to make a
rich, moist cheese. When colored they are
hardly distinguishable from the honestly
made product until they "ripn" and their
lack of flavor ptoves them to be- a cheap
imitation. The really gooel r.rtictc of
American manufacture suffers through the
reputation of the spurious goods.
Perhaps the earliest and certainly the
best and most wholesime cheese made is
the "Dutch" of cottage cheese. This is
made by the farmers who have milk 'n
abundance. The milk is sour-id. tlvn it
is skimmed anel scalded with sufficient
bedling water to separate the e-urds and
whey but leaving the former soft. When
sufficiently drained the curd is mixeel
with a little cream, salt and pepper and
forms a elclicious, wholesome dish, very
nutritious and the result of a natural pro
cess of fermentaliem.
The display of cheeses from fdmost every
civilized land, which was one of the nota
ble exhibits at the Columbian exposition,
was strong evielence of the fact that it
is a staple food in many countries anel con
sequently a valuable food.
SERVING CHEESE.
Cheese may be made into souffles, rame
kins, omelet, etc., and served oefore the
de-sse-rt. or with crackers, wafe-r biscuits
or celery with a salad before a hot de-sse'rt
or after the dessert. Cheese fingers and
cheese straws are served with the salad.
A Stilton or Chester cheese is cut in half
and one part wrappeel in a napkin and
serveel. Roquefort and Gnrgonzola are cut
in large slices from the cheese and served
in a folded napkin. The American dairy
e-hecse is cut in small cubes of cuual size,
while the soft cheeses. Brie. Neufchatel.
etc., are unwrapped from the tinfoil and
scraped before serving.
Place on a lace paper. Pass fresh butter.
wafer biscuit, or the clery with the
chee:;e.
CHEESE SAVORY.
Tut an ounce of butter into a saucepan
with a teasooonful of curry peiwder. half
a smalt onion and one tart apple chopped
very fine. Stew for a few minutes, then
add a little milk and cook gently until the
onion is soft. Aeld two ounces of rich
cheese cut into thin slices: stir until rielt
ed. then put in half a saltsnoon of salt
and pour over some neatly trimmed toast
ed slices of bread.
WELSH CUSTARD.
Take one cup of dry grated cheese, four
eggs, one cup of milk, erne teaspoonf ul of
butter, two teaspoonfuls of flour mixed
with milk, a bit of baking soda the size
of a pea, half a teaspoonful of salt and a
pinch of cayenne. Heat the milk, stiTing
in the soda, butter, self, cayenne and the
moistened flour. Beat the eggs and pour
the scalding hot mixture over them: then
pour intei beittored custard cuos and bake
in a brisk oven for about 2 minutes. They
should ouff up and be a dainty brown.
HOW TO HAVE A GOOD WIND.
Hunters invariably withhold meat trom
their dogs, feeding "them uion dry bread,
cornmeal and similar foods. When asked
the reason for connlnins hunting dogs 10
such a diet an experienced huntsman re
plied: "Meat Fpoiis their wind and blunts
iheir keen scent." Ir. Eaeltz. a Germn:i
jaran. observed
the Fame thing- with reference to Japan
ese runners. The ccclks who carried him
lived 'on rice and Leans. He guve them
beefsteak. After three days they refused
it, declaring it made them tired. The
best of all muscle feeding foods is Toast
ed Wheat Flakes, sweetened with Malt
Honey, made by Battle Creek Sanitarium
Food Company. Kach crisp delicately
browned. flake represents a flattened
wheat grain thoroughly dextrinized
through cooking- end toasting. It con
tains all the muscle building qualities, is
appetizing and immediately digestible.
i w U m r ,r , W
- iL .rN TT- ) ) 'y-
; .---.-- ' iVv j
"Lydia E. Pinkham's Vegetable Compound cured me when all
else had failed. I suffered a long time with female troubles." :
"Mrs. Pinkham's advice and medicine saved me from a surgi
cal operation. Doctors said an operation was necessary."
Thousands rpon thousands of women throughout this country are not only expressing1 such sentiments
as the above to their friends, but are writing letters of gratitude containing just such expressions to Mrs.
Pinkham until she has more than a million from women in all classes of society who have been restored
to health by her advice and medicine after all other means had failed. '
Women should remember that it is Iiydia E. Pinkham's Vegetable Compound that is perform
ing such remarkable cures, assisted by Mrs. Pinkham's advice. ' 1 .
-If
you are asked by a druggist to take something else, demand the medicine which you know. is best
the medicine which has made the greatest number of cures the medicine 'whose record is unequalled by
any other medicine, exclusively for women, in the world,
Lydia E. Pinkham's Vegetable Compound.
1& ZrfFm
III
One pint oysters, 1 cup milk, cup cream. 1 tablespoons butter, table
spoons Entire Wheat Flour, li teaspoon salt, teaspoon paprica, and 5
SHREDDED WHEAT BISCUIT. Prepare the Biscuit by cutting with
a sharp pointed knife an oblong cavity from the top of the Biscuit, inch
from sides and ends. Remove the top and all- inside shreds, forming a bas
ket. Dust these lightly with celery salt and paprica and heat through while
you are preparing the oysters. Remove all bits of shell. Prepare a sauce
by blending in the blazer the butter, flour, salt and paprica, then add the
milk and cream, and stir until thick and .smooth, then cook the oysters until
plump, add to the sauce and fill the Biscuit baskets. Serve at once.
SHREDDED WHOLE WHEAT BISCUIT is soid by all grocers.
Send for " The Vital Question," (Recipe Book, illustrated in colors,) Free. Address
&fe Natural Food Co., Niagara Falls, N.Y.
Serve immediately or they will fall. Pass
wafers with them.
CHEESE QUTLETS.
Pound in a mortar quarter of a prmnl
of Cheshire cheese, two ounces of butter,
adding two e.egs, a teappoontul of mavle
mustard, a dash of cayenne and salt :n.i
pepper to taste. Make into- sraaii flat
cakes and lay in a dish, not close enough
to touch each other, and set them :n a
hot oven to brown. In the meantime toast
rounds of bread and set them where they
will keep hot and haste them with a "wine
glass of port. PlPce- a cutlet on each lhv,
serve up hot, garnished with tarragon or
parsley.
A Seasonable Recipe
SHREDDED WHOLE WHEAT BISCUIT wholly nourishes the
whole body. It is most appetizing as toast. It can be combined
with all kinds of vegetables, meats or delicacies and. makes health
ful as well as delicious dishes. Here is one of many combinations:
Creamed
In Baskets- of
'
,, ' ' Wl WHOLE fA 11 tijI'S
GOOD LITTLE CHEESE CAKES.
Mix with two enps of cot;age cheese fur
ounces each of trtsh butter and HUKiir. a
FTr:a.:l nutmeg prated, two stale, prated la
dy fingers. Stir into this mixture the
white of one and the yolks of four egs,
an c-unce of almond paste mixed with ivo
te-appo.-m ful. 'f rosowaur and the, same of
whie wine. Thm ad dsix ounets of well
washed and dried currants. Mix all well
together and pour into ratty rans lined
with puff paste and hake in a moderate
oven until paste in done about , half an
hour.
GHERKIN BUCK.
Put half a pound of good American
1
Oysters
chre in a saucepan, snrinkle with a UttU
cayenne and wet with ale. allowing a cup
"'fi unm trie cheese iH a
creamy rr.asd. then pour it over hot
tered toast, place a thin, crisp slic
ftied bacon on too of each and a irhe
eoi't
of
rkfa
vcrr hot.
servo
Inquiries Answered.
E, Cv writes: Will yo,i 'favor rne with a.
recipe for jm.led bread such as they have
(Continued on Pae 15.T"