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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"