Evening star. [volume], March 17, 1907, Sunday star, Page 6, Image 55

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
- WHEN IN I
(
i
THE modern hello girl Is a mighty
interesting type. Incidentally It
is a good deal safer to use the
qualification "modern." for every
aay ur so s<?hc icamcu y?ovu
with a bunch of capital letters after his
nam', ami who labors under a grant from
a higher-education fund, discovers that one
of the great latter-day Inventions was
known and In general us? thousands and
thousands of years ago.
Tills happens so frequently nowadays that
It would probably cause very little surprise
It one of these Indefatigable savants should
annoum-c that Solomon was a subscriber
tn tin- inter-Kgvptian telephone system and
l inl hi* pahice wired?branch exchange conle-ciirig
nil departments.
Th>- h'-U<i girls of those days would probably
line lip. too. as classy and all right,
lint this is to be about the modern hello
Kirl. Iht trials and tribulations.
Mighty few patrons of the telephone comI :<11y
appreciate Just what kind of a proposition
I lie hello girl is up against. They
ll-Ml I l?? rrailif IIWM iunii\ Iiiuig.-' air
happening every half minute or so in the
exchange operating room, any single one of
them of a nature calculated to make the
ordinarily "fusty" person turn a mental
somersault They don't realize, either, that
when tin- hello girl says "Number, please."
1r a tone a mite sharper than usual, that
she is probably half a dozen calls behind,
and has just l>een called upon to answer
questions as to the state of the weather,
the standing of the clubs in the American
J.eague and the probabilities of William
J Tilling.-- Itryan being tlie democratic nomiti'
e for Hie presidency In l'.KiH.
Certainly it seems as if a hello girl who
can stand that sort of thing, hour after
t Mir. day after day and week after week,
jnd still have enough femininity left to do
li'-r h:?ir in a Marcel wave every day and
li ie?.i\ |'ri .-on ii|? iii- man. i'ioiv,
to where tin- minister is waiting, is nothing
short of a human wonder. But that's what
lots of them have done and are doing,
every day. j
There's a saying In the telephone ex- j(
changes that if a switehbeard novice tin- ,
Jshes her first couple of months' experience a
in ih?v immediate vicinity of sweet milk (
there's the making of a good lu-11?? girl in
tier. Tie first couple of months furnishes
t' test Aft? r that the poor cn-:uure bei!<? !
to tilings?sort of numb t<? suri
o
|n:>. s us it wen?ami can stand almost ^
in 1 ; i; 14 in th*"* line of duty.
S
* n
* *
. - ?ne o.l.] thing ibont Jht> lello
P > i: i -. ii 111: > x-triu "?<i 10 u
s ?n:e f??!ks. though it really isn't after all. j tl
* Tt
The Alchemy? j k
Of n.i: ;rc is going ?n all the while, slowly. | ()
X i-ur -processes ure Inconceivably slow.!
\ of evolution is a sort ot alchemy. i lie ' s
virld is transformed from its inert masses ?
t > growing green. to running animal, to
t inking man. But it takes millions of I
years. It takes millions of years simply to F
(m* a civilised man from a barbarian, tj
But the processes of nature can be hastened.
expedited by artifice. We can put I .,
an Indian into a school and evolve a civil- i '
ized man in a generation or tw.i if the same j 11
: ..: i: _ .1 ... u.. t...1 i ? if
i;i?t*1l trlj> :I 'Ml ut III Iff Ilictllil c* II ?" 1.
lik" tin- alchemist prepares his gold and
silver g?ii< kly from the baser metals instead s
of depending on the leisurely processes of ^
natural evolution. .
S?? w. -an hasten the processes of our
own development. We are hastening them
in many, many ways. Our educational syst-ms
are agents of the human alchemy. All j.
o ir processes of culture are alchemical. We
are destined to become gold, to purify our
t l*as?T elements of our natures and to j
develop into n<?hl*' metals. Sooner or later ,
our i u> ine fuurauuii u: ine i
dally life an<i thought and expression, the i ^
l-ro- ^s- on apace. Kxperience is our j ^
?, tea?ri?*r. By experience we learn .
t ;e i11 - ff !< of . ( bud habits and the good
ts ?: our ~ ??j halrila. Preempt often is
: * ifli' i? fit. \\ must learn by experience.
We experience the CftlaniUcf of our misj
ik?** Our fingers burn, and so we dread .
t ? tire and art careful in the future. Of . {
::se it takes many different sorts of calamities
to tea- h us and many years and
ires to earn But we do learn. We can- j!j
11 ?t i?"; lea n The experience of the past. '
lesson learned from It leaves i:s im- .
press on the mind. We instinctively turn .
* ?m that u dch was painful In the past. 1
11 . - - . I? .A . A 1 l Vi
\ : ;\ v urn to mings inai rt-apeu j.i
-? ? *?<! in r he past experience. We may be r?ns
"lis of the process but we neverei.-ss*
;ii't under its working. And when c<
w? :i blunder it is because we have oi
hi ! .1 < r!: i?-nt experience with this phase 01
?? . ir lif- In this slow way our character*
ir?- ilture?1 bv the natural process.
o:
There? g]
Are rnatn weird tales about the old alclie- tt
mi- > S??nie of them, like the saints were s?
burned at the stake and were martyrs of si
?: <*n\ sorts anu misunderstood and ina- rc
iigned Hut they are in l>etter repute now.
Th^ir stran???\ mysterious old ways of try- j0
to -onvert the baser metals into sold j|<
have l>een found to l>e based on fart and
not fiction k
The\ .t! 1?->t lead the father or the mother
of the metals, and later on mercury was a si
air. .,? ... ? I... ... w-kn V .. J !
" 1 * " "I ????"%???. ])<
ti nii formulas. so tar as they art* known p
and so far as they had formulas, ar?- being \
found to correspond with the latter day, Si
* lence of alchemy. IC
All o\t*r the world a lead mine, every- rl
when . has been found out to be a silver _
mine also Why? It Is because a constant **
a! -Iiemv is going on. the base lead grad- l?
ii<411 > is !? ing converted into the beautiful tj
silver. The dreams of the alchemist are
true, they are coming true. There is an al- ?
?*hcm\ of nature. There is a sort of pri- H
inarv metal whence the others derive. The v*
baser metals refine through the processes f,
of the ages and become the finer. Those- ^
oi us ? >et* me u.tiuiiii iav\ in uir spirIr.ial
world see here a picture of the al- *
%hemy that goes on in the human heart, in w
the rat e. The savage refines to the harba- it
riin the barbarian to the civilized man. the
iviiized man to the saint, the saint to the
angel and God. w
The Artificial? *
Way of culturing character and the rapid
w,tv is i>\ adding our conscious system of "
A
f-u miic to the natural process of the world;
It .ts stupendous evolution through all the j ,,
kingdoms and through all the worlds and ; T
planets. [
We do not look io nature, but we look to sl
I 1"
supra-nature; we take ourselves as we are. j ^
but we naaKe ourselves wliat we would be. i rr
We choose the habits we would acquire .
ami these habits we develop. They fan be J ,i,
grown and brought to fruition Just like a|
f: ulta tad flowers. ;r
I \\ (Iwm !?, eaoUoM f>at we in-efer
I to have course through our heart, and
I tkM eMllna cultivate until llMl beI
come our second nature. i*i
I We choose the sort of thought that we
I woull always hove sway us, and this
I thought we de elou until it becomes the w
I characteristic expression of our minds. Ik
Our body mav have Its hungering* for ca
I this or that, our taoughts may fly hither st
I >*l tkkUMV .? ibcy list, our emotions .nay u<
XXJBT JUS'
CUE TQ A I
IJL-i LkJ JTX 1
t is the finest training school for civil serv e
positions that can possibly be imagined,
iny hello girl wiio has had a reasonable
m >:i:it of exix riencr- cm i)!iss anv kinrl of
civil service examination, hands down and
ased u|> at the finish.
"Sure." said a hello girl to a Star reporter
he other day. "you're dead right. I can
ist eat the exams. I took one of them the
ther day just to keep my hand in Xot
lat 1 wanted tlie job. because I'm going to
et married next year. He's got a lot of
> n/1 T I )i 11-ii t r* n-urL* If f ilnn'f
ant to.
"Cut about the exams. You see. the men
lat get 'em up sit clown and think of all
le queer questions that anybody could
IE PRAC1
et the better of us. our old habits may as- .
ert themselves now and anon, loom up out
f the past like haunting ghosts.
But only for the nonce. Out* will, our
upra-nature is acquiring its supremacy,
nr new nature is our real nature. The old
idam dies away and there is a new birth.
t is Easy?
'or us to think of ourselves as ma;ie, as
nished. as unalterable.
We say, "It is my nature to do thus
nil so.." We say, "I have the habit of
oing thus and so." We say, "I can't help
We can help all of It. We can acquire
upra-nature. We can make our habits.
Ve need not fall into habits; we can rise
no habits.
We are the creatures of our own handiwork.
and we still are in the making, and
'hat we can do with ourselves we perhaps i
ttle drfam.
The same sort of education that mak?s i
nt of the illiterate boy the cultivated col- ]
ge graduate we can supply to our char- ]
i ters, to all our habits, to all our life. j
Our hearts, mayhap, are illiterate, leaden ]
parts, but they can be educated, they can <
?c-ome golden. Perhaps they are swayed ]
y base emotions, perhaps they are gov- .
-ne<l by tempestuous moods. But the ]
loods themselves and the emotions them- i
Ives yield to the alchemy. j
In transforming the heart, in transmuting ,
s baseness into golden worth, the supreme ;
Sent is love. 1
In transforming the thought the great i
Sent is concentration: in transforming the ]
psire the great agent is will. Indeed, the |
ill permeates all. For without the will all
Most. A certain fixity of purpose is essenal
to our victory.
: We?
xamine our hearts we find that the dis>mforts
of our heart life, the baseness of
nr heart life, arises from a lack of love In
ie form or another.
Fear itself is a form of hate, the opposite
r love; jealousy is a form of hatred, inratitude.
pride, irascibility, rudeness?all
tese an* hatred forms. Hate simply is our
'paration off from our fellows, the repul- 3
ve force, while love is the attractive '
>ree. the unifying force which weds us
> others. Whatever emotion it may be,
is an emotion that leads us away from a
ivlnx comaraderle with others, there is
ate In it. "Perfect love casteth out fear."
y perfect love we are united to God, and
y perfect love we are united to men.
For every hate emotion there is a correwnding
opposite emotion of love. The opi>site
of wrath is gentleness, the opposite of
rule Is modesty and mildness, and so on. '
nd both In ourselves and others we dls- t
jive the hate by substituting the opposite
>ve emotion. It is in this way that the puification
of our hearts is perfected.
ncultured Thought?
i confused. Thoughts fly hither and
lither through the mind without method
r reason. We have not <_.ntrol over the
tiought for it flits from topic to topic ere
'e are m are of it, although we may pre-j
i-r to dwell on a single theme. If we sit I
>r a moment's concentration on a subject '
e choose we soon find that the mind has [
andered far and aw?y, and if we call |
back It goes away again; and instead of t
[jending our thought energy on this theme '
re have chosen we find that we are ex- t
ending it on a number of different themes 1
hk'li we did not choose at all. \
It is this lack of concentration that is the i
ri-at foe to mental achievement. Wherever I
e find any one that can dwell for a time, i
f>ncentrate upon his subject, we have a i
,?n a!tl. ? - ? *J J- - ' '
.4... mui Hiciiiai uunci. nr can uu uuilgs. I
he scatterbrains cannot achieve great 1
lings in the intellectual realms for the <
imole reason that their tools are not de- ,
-ndable. If thev wish to work on a given
leme their instruments fly out of their 1
lental grasp. I
Anions the accomplishments of the Hin- |
>os is this of concentration. They say ^hat .
II knowledge Is open to him that concen- '
ates. '
The Passing of Love."
urn I be Graphic.
T.ove is not so Irresistible u factor as It
as. and there Is a tendency for the meru ia
of either seK to retire to opposite
imps and snarl at each other. Cireumanocs
are removing the center of happt ?*
troai Uife hedil to the pocket.
r ASK TH
> A TTPNT
Knr - A
snt I
nak Rut wp e-nt 'pm boat. We hear nueorer
questions than they ever could imagine.
And every day at that. Why, Mame, who
was second board from me for two jears,
took one of the exams last year. There was
only one question she fell down on. and it's
a wonder to me she didn't know that. It
was something like telling the distance from
Paterson, New Jersey, to the tropic of
Capricorn, by way of Vienna, Illinois. I
told her she ought to be ashamed of herself,
because I'll bet she's answered the same
question half a dozen times."
Service at the switchboard evidently has
Its compensations, for it would seem from
the above that any time a hello girl happens
to feel in*the humor she can drift
riCAL HC
Now?
Is the time when that arch enemy of delicate
feminine skins, the frolicsome March
wind, lies in weight at every street corner,
apparently all eagerness to wreak his vengeance
upon any and all who may possess
the temerity to venture out. And a terrible
vengeance It Is, from the feminine point
of view, for It Includes reddened noses,
chapped lips, roughened cheeks and eyes
half blinded with minute particles of gritty
March dust. A veil will, of course, serve In
a measure to safeguard one against these
undesired and undesirable acquisitions. It
is a good plan, however, not to depend too
entirely upon the veil's kindly offices, but
to take at least some further precautionary
measures for the preservation of the complexion.
A simple expedient is that of anointing
the face with some good cold cream
immediately before exposing it to the air,
afterward dusting it over smoothly with a
little fine powder. If the cream is well rubbed
into the skin and then wiped off with
i bit of soft, clean linen before applying the
powder there will be none of the greasiness
which so often proves an effective argument
against the use of cold cream and
similar preparations; while, on the other
hand, there can be nothing objectionable
in the use of the face powder if it be applied
properly, since In that case it will be
Quite invisible. Chapped lips, too, may be
avoided indefinitely simply by applying a
little glycerin and rosewater each night at
bedtime and again before going out, the suni
ni'.i Viai nir it fT nr i t li a
bit of linen. The same useful mixture, if
rubbed well into the hands immediately
?s3mXnBBBE3r- 'I II 'till NM
[f It is Inconvenient?
To put the clothes to soak the night before,
they at least should be put to soak a
:ouple of hours previous to the time of
cashing. The more soiled articles should be
ubbed over well with a piece of wet soap
jefore being put in the water. When the
lothes have been well soaked, let the water
un out from the tub, wring out the articles
iglitly, place them In tubs half filled with
lot water, and proceed to use washboard
ind soap. The clothes then are put through
he wringer into a second tub and washed
igain. Then put once more through the
wringer and place In a boilerful of cold
vater over the flre. Soapy water made
rum sii<i\ t*u soap, or suiiitr ui nit; wdamug
reparations dissolved In water, may be
>laced in the boiler before the clothes are
>ut in, or each article may be rubbed over
witli soap as it comes from the wringer
o be placed in the boiler. Let the clothes
ome up to a good boll, pressing them down
nto place with a wooden clothes stick. The
irst boiler always should contain tlie table
inen, and, while these are coming up to the
soiling stage, attention may be turned to
:he second installment. Always empty the
x>iler and refill with cold water when the
est of the clothes are ready to be placed
herein. On taking Ihe clothes from the
K?iler place them in a tubful of clear, cold
ivater, and rinse thoroughly in at least two
waters to remove all possibility of a yellow
Inge produced by the soap. The articles
lext are put in bluing water and well Immersed.
Wring out as dry as possible, roll
ip In bundles and place in the clothes baslet.
The clothes now are ready to be hung
>n the line in the sun.
!r Simple?
rt'ay of shrinking heavy cloth Is to hang
t on the clothesline with the fold on the
ine and sprinkle it with the garden hose.
I'his method is not good for light or looselyvoven
cloth, as the weight of the water
rill make it sag and lose its shape, but it
a a safe and rapid treatment for Scotch
weeds, suitings or heavy broadcloths.
?ongee Curtaint?
Vre used effectively with onk bookshelves.
f the curtain? are shirred on two rods, one
it the top nn.d the otlier at the bottom, the
irotection to the books is quite as efficient
us it gi<xaa Uoors am used. The curtains
E "INFORM/
JLVcK Uh
T^'""'11111 ~
x>v.-;. ' ?;: ' ?>[& %.; I-. v'^|ipB|BK.3^<^L
a ; #/ MAi
^Jr^gjr^ ' -: ^p'
taT/cw QP?&/)TO#S Ar me ZTA
from the business end of a bunch of live
wires to the quietude and seclusion of the
classified service, pestered not even a little
bit by the cunning queries prepared by the
experts of the civil service commission.
Now, there Is no particular reason why
the telephone company should expect Its
employes to be encyclopediac in their men
tal attainments. But there is a hard and
fast rule concerning the necessity of cbilging
the company's patrons, and this rule is
flexible enough to permit of almost anything
being asked and answered over the
wire. The regular operator isn't expected
to spend much time discussing abstract
questions, however, and consequently "in|
formation" operators are provided who enHJSEKEEP
| after washing and before drying, will serve
to kt-ep those much exposed members in
good condition in the severest weather, preventing
chapping and keeping the skin always
smnath and white. To achieve the
best results there should be less of the
glycerin than the rosewater.
For the Girl?
Or woman who is too stout, and who is
eager to set rid of a few pounds of flesh, I
would advise what is known as "regular
pacing." which has kept the flesh of several
people to the right tip of the scale.
This treatment is, of course, a somewhat
expensive one. for, unless a girl can teach
herself, a pacer must be engaged. Taking
a walk into the country or one or the parks,
she Is dressed comfortably, not too finely,
and certainly not laced too much, and then
she literally follows her leader. He is just
in front of her. and as he steps she steps,
and as he increases the length of his step
or the auickness. she follows suit, bearing
in mind that he always Is walking, and, no
matter how quick the pace may be, he is
never running. Neither physicians nor athletes
advise running to any great extent?
that is, for women, since they have an in
nerltance from generations or delicate
mothers to tight against before they can
gain good constitutions. Then there are
many delicate girls who would profit by a
pleasant walk, but who would be injured
by an active run. So I advise all pretty
searchers after the gem called health that
If it at first tires them to walk a quarter
of a mile, to persevere until a mile seems
as nothing, and two miles becomes a pleasni>n>
of- tlirna mi Iiic It Jo inet 'id ii'c.11 rv t K! r> L?
1m B, at IIUCX illllCO I L l?3 JUOl ao ? I '? V.V I Hi lll\
turning back toward your home.
MDsif
, ? i
should run easily, however, as otherwise
access to the books is difficult.
To Clean Oil Paintings?
Remove each painting from its frame and
wipe off all dust with a soft, damp cloth.
Examine the canvas for fly specks, and
moisten all such with a few drops of clear
water. They likely will soften in a few
minutes, but, if not, wet them again.
Should they remain obdurate, apply stale
beer in the same way. Before attempting
a renovation, find out what is the matter
with the picture. If colors are faded and it
Is desired to freshen them, proceed thus:
Having removed all fly specks, take a soft
sponge, moisten it In tepid water, and
holding the painting at an angle, wash its
face. If you find during this operation that
the surface becomes at all slimy or sticky,
you will have solved the secret of the picture's
dull appearance, and will know that
It has been coated with sugar, white of
eggs, gum arable, or Isinglass?processes
common among artists before varnishing.
This glaze must be removed by sponging
with water and the painting then allowed
to dry thoroughly, after which it will be
ready for varnishing. This is done with a
clean, soft, flat bristle brush and French
retouching varnish, both of which may be
obtained from a first-class dealer In artists'
supplies. Do not use a stiff, coarse
brush, as it will leave lines, and do not experiment
with furniture varnish. Place the
canvas flat upon a table between yourself
and the light and draw the brush straight
across Its face from side to side, taking
care neither to leave any unvarnished spots
nor to go over the same place more than
once, as the double layer of varnish would
show when dry. The canvas should now be
kept free from dust until the varnish Is
hard, when It may be returned to the
frame. If the frame is gilded it may be
fresheifed with a coat of retouchinir var.
ntsh.
Soft Cheese Cloth?
Wrapped loosely about a long-handled
broom, passed over the wall paper once or
twice a month, absorbs the dust. Thick
crusts of stale bread rubbed downward will
remove soil.
To extract gre*se stains from wall paper
mix powdered pipe clay with water to the
consistency of cream, spread It on the
spots, and allow it to remain over night,
when it easily may be removed with a
knife or brush.
VTION" TEL
ALL KINDS
I^KhA i ^
^.<33B8y^ y:< ?> : -:" v. >-:-j!^?:vV '< . *--' > : ? ' . B^^BB ^
{yawc
deavor to keep the great American public,
or rather that portion of it residing within
the confines of the District of Columbia,
satisfied by answering, as intelligently as
may be possible, such questions as are
I asked.
"Where does the President go to church?"
"What is tiie quickest way to get to Rock
Creek cemetery?" ' ;
"What is the distance from Washington
to Philadelphia?
"Is there one T or two in travel?"
"Will you kindly give me the table of
linear measurements?"
"Which is the best baggage express?"
"Was the Potomac river frozen in '72?"
"What Is the widest pari of Pennsylvania
ER'S OW
Macaroni Dishes for Lent?
Macaroni a la Creme.?Cook the macaroni
until tender in plenty of salted boiling
water, allowing one level tablespoonful o?
salt for every quart of water. Bring onehalf
pint of milk slowly to a boil, then
stir Into -it two tablespoonfuls of butter
creamed with one of flour, two tablespoonfuls
of cream, a little white pepper, a dash
of cayenne, salt to ssason and one-fourth
pound of grated cheese. Drain the macaroni.
turn into a serving dish and pour over
it the boiling sauce. Send at once to the
table.
Macaroni and Cheese Souffle?Cook the
macaroni until tender, drain and cut Into
short lengths, place in the bottom of a deep
tmuerea oaKing ciisn. aihkh a uuck cream
sauce by blending three tabiespoonfuls each
of butter and Hour in a clean saucepan,
then adding one cup of milk and stirring
until boiling. Cook three minutes, add one
cup grated cheese and the beaten yolks of
three eggs. Season to taste, fold in the stiff
whites of the eggs, and turn the mixture
over the macaroni. Bake twenty-five minutes
in a steady oven. Serve at once without
redishing.
Macaroni Timbales.?Cook the macaroni
in boiling, salted water until soft, drain
and cut into short lengths, dress with butter
and a little cream, add one or two eggs,
according to the quantity. Stand aside until
almost cold, then turn into a mold which
has been buttered and dredged with bread
crumbs. Pack well, pressing down in the
center, so as to leave a well. Fill up with
grated cheese. Bake in a steady oven, turn
out and serve with tomato sauce.
Macaroni a la Itallenne.?Melt two table?nonnful?
nf butter in a frvine nan. add
one chopped onion and stand on the back
of the range until the onion throws out its
juice and assumes a rich yellow color. Then
turn into the pan one quart of tomatoes,
season with salt and pepper, cover closely,
and let it simmer for two hours. Take the
quantity of macaroni desired and boil in
salted water twenty minutes, drain and
rinse in cold water. Butter a ramequln,
then fill with alternate layers of macaroni,
grated cheese and the tomato mixture,
finishing off with a layer of cheese. Bake
in a steady oven until nicely browned.
Macaroni Rarebit.?Boil two ounces of
macaroni until tender, then drain well.
Melt one tablespoonful of butter in a saucepan,
blend with It one tablespoonful of
flour, moisten with four tablespopnfuls of
cream, add four tablespoonfuls of grated
cheese, one-fourth teaspoonful of mustard,
a dgsh 01' cayenne, salt to season, nd, a
little at. a time, one cupful of hot milk.
When smooth stir in the macaroni, mix
**.-<*11 anrf aorvp at nnop
In Making an Omlet?
Try using hot water in the proportion of
a tablespoonful to each egg Instead of the
milk. It will be found that the omlet is
much more tender when made In this way.
During?
The Lenten period the provident housewife
should take into careful consideration
the effect of a seasonable springtime diet
upon the family health, realizing that after
indulging in the substantial winter menus,
which supplied the heat craved by the
blood, we now may find natuie's best restorer
of the vital balance itv our hands by
utilizing and combining fresh fruits and
vegetables.
We safely can gratify the taste, regulate
the health, and yet consult that measure of
economy which all good housewives are
bound to consider by composing our springtime
menus within the matket lists.
In planning these menus salads of judiciously
combined fruit and vegetables
should have pre-eminence, containing as
they do the salts and acids required by our
systems at this season, and yet proving so
attractive to the eve and so temDtinir to
the palate that they will prove a welcome
addition to the home luncheon or dinner.
Endive and Mandarin Salad.?If the endive
be wilted when received revive it by
setting the sterna In cold water, but avoid
wetting the leaves. In preparing the salad
use the blanched leaves only, wiping them
with a damp cloth, flace them directly in
the salad bowl, aadirif an equal quantity of
sliced radishes and shredded mandarin
pulp; pour over sufficient French dressing
made with tarragon vinegar to moisten well
and toss lightly together with a diver fork,
garnish with finelv-choDDed tarrmon
and whole radishes out In the form of tiny
roses.
Potato and Apple Salad.?Cut in small
cubes four cold boiled patatoes and six
tart apples that have been peeled and parboiled
without sugar for Ave minutes. Dress
in the order gi ven with one-fourth of a j
teaspoonful of paprika, two teaspoonfuls
of salt, six tablespoonfuls of olive oil, a table-spoonful
of onion juice, a drop or two of
UImsco uuc\ aad si* UMeepooaXuls oX
-EPHONE GI
OF VEXED
i
avenue?"
The above afford a few samples of the
questions asked over the 'phone by supposedly
sane people whose names are in the
telephono directory, it has been demonstrated
many and many a time that lots of
folks who have a fairly intelligent grasp of
thir.g3 mundane under ordinary circumstances
get flighty and lightheaded when in
the immediate vicinity of a telephone. That
must have been the case with the matron
who, just the other day, lifted the receiver
off the hook in her home long enough to say
to central:
"I am going out this afternoon; if Mrs.
So-and-So calis. tell her 1 am visiting my
aunt."
N CORNE
gfci*N
1 c
?inic vinegar; auow tno mgrcaients to i
marinate in the dressing for ten minutes, .
and then serve in individual lettuce nests,
garnished with stuffed olives and rings of
apple sprinkled with lemon juice to pre- 1
serve their whiteness. i
Cucumber and Watercress Salad With i
Banana Dressing.?Mince finely a hunch of
fresh watercress and Tliop in small pieces
one medium-sized cucumber that has been
soaked in iced salted water for three-<|iiarters
of ail hour; toss the two vegetables
lightly together and place directly on the
ice until ready to serve, seasoning in the
process with a saltspoon of salt, a pinch
of white pepper, and a little celerv salt.
Prepare the dressing by pressing three
bananas through a puree sieve, beating to a
paste with a spatula; add the yolk of one
well-beaten egg and beat for five minutes
longer, slowly pouring in three tablespoon- 1
fuls of olive oil and stirring constantly; i
season with a little French mustard, a few
drops of lemon juice, and a sprinkling of
powdered - cinnamon, and pour over the
cress and cucumber; arrange on a salpicon '
of chopped celery, garnished with <iuarters j
ui it'jiioii ana oiancnea ceiery lops.
In Peeling Apples? ,
If a silver knife Is used instead of a steel
one the fingers will not become black, as j
arid from the apple unites with iron", l>ut j
not with silver. 1
Vegetarian Soups? '
mock oyster bo up.?scraps ten good-sized r
roots of oyster plants or salsify, and throw c
them at once Into cold water. Then cut f
them Into small pieces, rover with one J
quart of water, and cook gently for one ?
hour, or until perfectly tender. Add a quart c
of milk, one and one-half teaspoons of salt. c
a salt spoonful of pepper, a teaspoonful of j
celery salt, a pinch of mace and two tablespoonfitls
of butter cut into bits. Bring
to the boiling point, turn Into a heated o
tureen, and serve with oyster crackers. "
Cream of Sweet Potato Soup.?This south- "
em delicacy is maae oy peeling lour sweet (]
potatoes, covering with boiling water, and a
cooking five minutes, after which they t
should be drained and the water thrown J
away. Then cover them with one pint of *
Doning water, adding a slice ot onion, a
stalk of chopped celery, a bay leaf, and a
pinch of thyme. Cover and cook until potatoes
are tender, therr press them through h
a colander. Add one quart of milk and turn
into the double boiler; rub together two *
tablespoonfuls of butter and flour; add to
the soup and cook until smooth; season 0
with a teaspoonfu! of salt and a dash of
cayenne, and strain through a tine sieve. n
Reheat and stir in two tablespoonfuls of
thick cream. Serve with tiny squares of ?
toast.
Mushroom and Asparagus Bisque.?Ta)?e
one full can of aspaiagus, cut off the ex- 0
treme tips and put them aside; cut the re- JJ
maining parts of the shoots into small "
pieces about an inch long; cover these with J.
a quart of cold water, adding a teaspoonful Jof
salt; simmer gently thirty minutes and
then press through a colander. Add a pint
of milk and a tablespoonful of butter and c
thicken with one tablespoonful of corn- "
starch moistened with a little cold water, ?
using a double boiler for the second prep- "
aration. Season with a teaspoonful of salt r|
and a quarter of a teaspoonful of white tl
pepper, and after it boils strain through a '
fine sieve; return to the double boiler and w
add the asparagus tips and a teacupful of c
small button mushrooms: stir until thor- f<
oughly reheated and serve hot. h
Creole Vegetable Soup.?Wash and cut ci
into thin slices half a dozen irood-sized n
okras: place them in a saucepan with a pint ?
of stewed tomatoes and one thinly-sliced
onion. Cover the whole with two quarts of n
cold water and simmer for two hours; add c
two teaspoonluls of salt, a saltspoon of k
pepper, and two tahlespoonfuls of butter; ci
when the butter is dissolved, stir in a c
tablespoonful of chopped green sweet a
pickle. Serve with triangles of toasted cl
bread. n
Puree of I.lm& Beans.?Cook one can of fi
lima beans in a pint of salted water, add- a
lng a tablespoonful of grated onion, a bay Ir
leaf, a blade of mace, and three whole It
cloves. When reduced to a pulp press u
through a fine sieve. Return to the tire
and stir In two coffee cupfuls of milk, and rr
season with a half teaspoonful of salt and b
a dash of cayenne. Thicken with one ta- si
blespoonfu) of butter and oge of flour rub- s;
bed to a paste, letting it just reach the
boiling point, to cook the flour. Serve at si
once with tiny crescents fried bread. a
, IT
81
A Damp Towel? ?
Thrown over a stationary wash basin is |j
Mid to preveut danger from sewer fw. n
J _
RL.
PROBLEMS
The "information" girl who Rot that message
must have been numb. Anyhow, It is
not of record that --- ?- J ?
??- >?>>?vu vi i ?i i inj vu
In any other unseemly manner.
w
?
"Some people have got a whole lot of
nerve." said the hello girl who has already
been quoted. "There was a man
called me up a couple of months ago-1
was doing the nlwh? trioir ih? 1
a... ? -vn II1VII?miu IIO
says, 'Central, my alarm clock Is busted.
Please wake me up at 7 o'clock.'
"You know the company Is not supposed
to be an anti-tardiness society, but I ci.it
it to oblige him, and the next night he
asked me the same thing. D'you know,
I'm still waking that man up at 7, and
the other day when I kicked he threatened
to report me to the manager for being
disobliging and Impertinent.'"
Of course, the hello girl in question didn't
have to perform that "up with the lark"
stunt every morning if she felt like refusinc.
The tploivhnnrt <^nt?nan? I"'1'*
_ , . Iljllllt
to bear the alarm clock market, and certainly
Isn't looking for any Jobs of the "
kind in question. Hut it's safe to say that
If the obliging hello girl had been half an
hour late with her awakening ring
the clockless subscriber would have registered
a genuine kick and considered himself
very much agrleved in the bargain.
*
* *
I-et It not be thought for a moment that
the hello girl never makes a mistake?not
that anybody Is liable to have that idea.
But it really is remarkable, in view of
the fart that a quarter of a million telephone
connections are established daily by
the company's 230 regular operators, in
addition to the unrecorded connections
m9de by the 14<) private branch exchange
operators, that the mistakes are not vastly
more numerous.
It wouldn't do any harm to remember
this when you try to get the National
Theater and wind up by talking to tha
proprietor of a coal yard in Anacostia, or
tiie next time the hello girl says "They
uwu i uii>hci wucn >iiu air moraiiy r??rtain
that your better half is fluctuatfng
between the fast cooling: dinner and tiie
telephone desk, with her temperature twins
with each passing unjingleil moment.
For it may be the iiello girl's fault and
it may not. She may l>e 'steen calls tiehind
and working' seven ways for Sund ty
to catch up But jou'll nevr kno-.v it
front her lone when she answers. And
she won't tell you. either. Why. an experlenced
operator, after nine long busy
nerve-racking hours, will hand you In the
tenth hour of her day of labor a "num'ier
please" that will make you think of a long,
cool drink of milk in the shade of the old
apple tree.
R. s>
Good Things to Eat
From Virions Kxrhanges.
Oyster stow: Put one quart of m!'k on ti??
Ire to lioat. salt to tast?* and add i iair.p of
>utter. Put the lit|Uor from one pint of ?v <ers
on in a Dan and hrinir to i hoi'- .i?M tin*
>ysters and let them lie it thorium lily 1'our
n the hot milk let bu I u|> once, tin n
Jerve with-oyster c-.i -kern.
Fried oysters: Ko i crackers very Hne ;in.l
mix salt anil pepper to taste with them. 1 i
& bowl have a beaten esu: rtrst dip tlie
drained oysters into the cracker cvumbt,
then into the egg. and then into rnrnmeal.
Have sufficient tmtter hot in u fryitiK pun.
and put In the oysters very quickly. Brown
fin \u\1 ti U i / i v; a r??l l-iiim-,. ! ..? If
cracker ami is loft, mix them tOKftlit-r,
fry anil serve witli the oysters.
Kscalloped oysters: Roll crackers finely,
apply butter freely to the hottorn of H e pan
in which the oysters are to be baked. . over
well with the oysters, sprinkle with silt
anil pepper, then a good layer of the crack
ers. over wmcli put freely small p:<-< t-s of
butter, and wet with the juice of Hie oysters,
which lias been mixed witii milk and
?ream or an egg. Kill the dish in this way,
having the last layer of cracker, and douh>
the thickness of tile others, upon which
put more butter and liquor enough to well
moisten. Bake forty minutes.
Chicken oyster pie: Cut the chicken as
'or fricassee and prepare it as for that dish.
Line a deep disli with a good crust and put
n a layer of chicken witli its gravy, and a
aver of ovstcrs snrinlcle the
salt. pepper and bits of butter. Proceed thus
intil the dish Is full and cover with a crust
>f pastry, cutting slits to let the steam esrape.
Bake about half an hour. Serve with
qual parts of chicken gravy and the oyster
uice thickened and seasoned.
Oyster fritters: Drain the liquor from t!;?
ysters. and to one teacupful add the same
inantity of milk, two well-beaten eggs, pinch
if salt and flour enough for a thin l>atter
^hop the oysters, stir them in and fry in
lalf butter and lard rather hot and Berve
lulckly.
Oyster omelet: Twelve large oysters, sir
ggs, one cup of milk, one teaspoonful "f
netted butter, salt and pepper. Chop tlm
iysters, beat the whites and yolks of th?
ggs separately. Heat three tablespoonfuls of
lUtter, pour the milk, yolks of eggs, oysters
.nd seasoning in a dish and mix; then ail!
he whites of the eggs and the melted buter
with as little stirring as possible, poi,r
11 to the pan that has the three tablespoonuls
of butter hot and cook to a blow i.
timing the omelet carefully.
Oysters and cheese: Slightly scald oystoi
r till plump, and turn them Into a wel'mttered
baking dish. Over tliem turn i
fhlte sauce made very tliick. Do not uso
oo much sauce. Cover with crack- r
l'umbs and cheese.
I'se one pint of large ojsters, one c..t?
nilk. two tablespooiifuls of hreid flout, 01
iblespoonful of butter, one-third tablespoont
salt. Heat one cup milk and pour it ov. r
iic-t^uai (/uuuu uiiiu 1 ucrac, t-TUIIHJH 1
rito bits and mixed with one heaping < t,rj
t fine cracker crumbs. When cheoe
nelted add English walnnt sized pie<<j , f
utter. When thoroughly hot and meltc!,
urn over the oysters and white sauce.
>ash of cayenne over top. Bake until cri-a::i
i "set" and the top well browned.
A breakfast, lunch or tea dish: Klako any
eld steamed or baked fish; add one-half t-t
lUch cold boiled potatoes, cut In biM
prink If with salt and nearlv cover >i
lilk. rich ami cold When milk nearly
caches- the boiling point mash all tog.;th r
II creamy. Use a steel fork for the niasl1ig.
Turn Into the serving dish and aprlnk ?
rith hard boiled eggs that have be<
hopped with a knife. If this is to he ii*i<i
}r tea, turn over the fish (omit egg> tiny
ii:s of pickled cauliflower, or warmed over
sinned peas or capers. Serve with hot comical
gems, or muffins made with entire
heat flour.
('lam mousse: To make a quart of the
toussc you will require three or four dorcn
lams, according to slie. Put them Into a
ettle with aliout a pint of cold water and
i?k until the shells open. Remove the
ams. strain the liquor through u cloth
nd measure. To two and two-thin! cupfuis
ls.m Juice allow one and one-third cupful*
hipped cream; put the clam liquor in si
-ei'zer, season with celery salt to taste,
nd freeze to a munhllke consistency: stir
1 the whipped cream, freeze five mlnut<?s
tiger, then serve or pack !n Ice and srtlt
ntll needed.
Crisp ginger cake. One quart of dark
lo'asaes, half pound of butter, or lard and 1
utter mixed If you prefer, half pint of
nitar, one tablespoon of ginger, (,n? tei[?oon
of cinnamon, one tablespoon ?f bread
;xla, half pint of either milk or wuter. osm
tltapooti of salt, and flour enough to maka
dough to roll out. Beat sugar, butter and
lolasses, add spires and salt, dissolve Mm
id a in the milk and add then quickly tlm
our. Roll out In very thin sheet* and lx*k?
1 a quick oven. You can add other spleea
' you desire. This la t'la tame quantity I
take tor three paapl*.