Catoctin clarion. [volume], September 24, 1914, Image 1

About Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940

Image provided by: University of Maryland, College Park, MD

                
Established By Wm. Need, 1870.
VOLUME XLIV.
ECONOMY & COMFORT
Tabla, 83d LinansS Towels
made Sweet, Fresh and Cl an by having
them washed in the laundry Our method
gives it a beautiful, pearly white tint, a
smooth velvet like fi lih.
The cost is so little that it is
Economy and Comfort
FO3 ■'STOTT.
Our price is 3 0 'nts each for all except
Counterpanes (which are 10 cents each)
or 30 cents a dozen pieces. With each
dozen pieces you may include one count
ero me.
Tr/our FAMILY WASH at 5 cents
per pound. By this ervice we iron all
Hut pieei's, such as Fed and Tab! ".Linen,
and dry all oth rr; starching all pieces
need.ng starch, ready for ironing.
Out agents, hirer Bros., of your town
will be glad to serve you Called for and
delivered. Give them a call and be con
vinced.
Waynesboro Sicam Laundry.
Apr 33 Sinos Waync.-boro, I’a.
kiu:i)i:h!ck uailkoad
Tlinrimml Division
Schedule In Effect June 14, 1011.
All trains Daily unless specified
Leave Frederi-k Arrive Thunnont.
6.25 a. in. Except Sunday 7.11 a. m.
7.00 a. rn. Sunday Only 7.48 a. m.
82oa. m. Except S unity OOSa. m.
9.50 a. in 10.38 a. m
11.35 a. 111 12.23 p. m.
2.00 p. in 2.48 p. m.
4.10 p. rn 4.5S p. m.
4.40 p. m 5.28 p. m.
6.10 p. m 65Sp. m.
X33p. m. Sunday Only 9.20 p. rn.
10.10 p. m 10.55 p. m.
Leave Thunnont. Arrive Frederick.
6.12 a. rn 6.58 a. m.
7.30 a. m. Except Sunday 8.14 a. m.
8.00 a. m. Sunday Only 8.45 a. in.
9.22 a. m. Except Sunday 10.07 a. m.
10.45 a. m 11.28 p. rn.
12.35 p. m 1.20 p m.
2.55 p. in 3.40 p. tn,
5.22 p. m. Except Sunday 605 p. in
5.43 p. m 6.28 p. m.
7.43 p. rn. Except Sunday 8.28 p. rn.
9.25 p, m. Sunday Only 10.07 p m.
Note \II trains arriving and leaving
Thurmunt scheduled from Western Mary
land station.
Nite—All trains arriving an I leaving
Frederick scheduled from Square.*
Western Maryland R.. R.
Schedule In Effect June 14, 1914
GOING WEST.
y o y § 9J
06.5 S r t 5 'C -O 'C 3
<5 <5
aa h 3 o
•4,10 am 6.09 am +7.2oam tlo.3oam
*B.OO 10.42 12.04pm
10.40 12.31 art. 35 4.00pm B.loam
t3.25pm 5.17pm ar6.25
to, 20 7.33 8.57
$7.10 9.22 10.50 2.40 9.00pm
GOING EAST.
o f= £ 2 i
'O/ tL _ 41 OO XO
S3 ■£.§ !
A £ M e
• 3 e-S _C <3
CJ X H M |
t6.2oam 7.23 am 9.17 am
18.00 9.18 11.27
$6,35 7.55 10.06
*B.()opm 1.40pm 4.05pm 5.04pm 6.55
*4.15 5.38 8.15
•Daily. fD.iily except Sunday.
Only.
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The Catoctin Clarion.
REPLY TO G. B. SiW
> Sasha Kropotkin Gives Russia’s
t Side of Controversy.
i
1 Declares That If German Militarism
Is Crushed, Europe Has No
Need to Fear tho
Muscovite.
(International News Service.)
Petrograd.—Much has been said
and written since August 1 of the
caue.es of the great European war and
1 the attitudes, alms and ambitious of
Germany, England and France in the
struggle, but little has been heard of
i Russia's side of the affair.
1 Sasha Kropotkin, one of the best In
formed Russians and a man who
knows whereof he speaks, has written
the following article on the war from
the Russian's viewpoint;
"To say that the present Is a war
against militarism Is to be guilty of
, a platitude. For days past every
i leader writer in the country has been
saying so. Yet the attitude on this
i subject of a great number of people
is extremely curious. They seem to
! be oppressed by the thought that they
may have to cry, when the war is
1 over, Le rol est mort. vlve le rol.'
( After Germany—Russia.
| "England cannot crush German mil
| ifarlsm alone. All of us who have
i followed the lead of Germany for
forty years must stilke together. Bel
gium has struck her blow. France
and Russia will strike harder; per
-1 haps the heaviest blow will coma
I from Russia. And there Is the rub.
For what if Russia, having helped ta
crush Germany, develops a psyi hoi
ogy analogous to that of Germany j
after 1870, and after tasting power de
; cldes to become the greatest of all— ]
fosters tho spirit of militarism which
we are now arrayed against?
"Let us picture Russia victorious.
Then, so argues Mr. Bernard Shaw
| (and in the given case he represents
not only himself, but quite a number
of other people): The Russian govern
ment will triumph _ . . Germany
| w 111 be crushed . . . the balance
of power will Incline In favor of Rus
sia. After that the situation becomes
too horrible to contemplate.
"Mr. Shaw might he reminded that
there Is another Russia—the Russia
of Tolstoi, Borodlne and Gorki. But
for the time that Is forgotten; or
I people refuse to realize the extremely
Important fact that If Russia Is Inetru
| mental in defeating Germany It will
be largely owing to the Intelligence
' of that other Russia.
) "Russians have sunk their dlffer-
I ences; they are showing a united
front. A month ago there were barri
cades In St. Petersburg; the day the
j war was declared the barricades dis
appeared, and the men who had held
them were the first to Join tho army.
I They were willing to lay aside their
personal grievances In the desire to
strike a blow at Germany; and It Is
I military Germany at which they are 1
j aiming the blow. For those men and
: women owe an enormous debt to the
culture of Germany. They know more
about It, too. than the men and worn- 1
en of many other countries, having
; studied R more cloeely, eager to as
-1 similate what was best In It. At the '
; same lime they realize perfectly that
the first culture to droop and wither i
In the stifling atmosphere of German
j militarism Is German culture. From
supplying the world with the best
i music and literature and philosophy,
Germany has become an authority on :
1 uniforms and decorative dlnnerware, i
The Germans may have fashioned a
great empire, but they have become a
small people.
I "Now, at last, they may become a
; great people. If Europe succeeds In
bursting the bonds of militarism the !
first to benefit by the change will be
j Germany.
| "Mr. Shaw talks glibly of tho neces
sity of conserving Germany's eastern
frontier. Why? Against whom and |
| what? It Is not Germany's eastern
frontier that has mattered one Jot In
the European balance of civilization; j
it Is that Rusela lay beyond that fron- I
tier and served as the bulwark not '
only of Germany but of Europe
against the Tartars who overran her 1
and put back civilization by a couple
lof centuries. It Is Idle speculation, I
but an Interesting point nevertheless. 1
to wonder whether Germany would
have maintained as much culture as
Kusela has done had she been forced
to bear the brunt of euch an Invasion,
“Russian bureaucracy, as all bu
reaucracies, has welcomed militarism, i
and has counted on It confidently as
a support. With a weaker Germany
there will no longer be either excuse
1 or necessity for encouraging It; and
tho bureaucracy will lose ground pro
portionately.
"It Is obvious that If progressive
Russia has joined forces with reac
tionary Russia for the moment It Is
because she feels herself strong
enough to postpone her own demands.
And In that case she Is hardly likely
to allow herself to be yoked with a
home-grown militarism after she has
laid aside her own grievances while
helping to strike a blow at a mili
tarism which, though Irksome to !
other nations, has weighed most heav
ily on Its own people.’’
General's Daughter In Ranke.
Petrograd.—Two daughters of Oen
/ eral Tomllovsky, one of the Russian
j commanders, have volunteered for the
war. In compliance with their re
quest they have been permitted to
I dress themselves In soldiers’ unl-
I forms, and they will be sent to ad
vance positions.
THURMONT, FREDERICK COUNTY, MD., THURSDAY, SEPTEMBER 24, 1914.
_ >
j VACATION PLANS I
• •
• •
• •
J By CECELIA HAMBURG. J
• •
The members of the Commuters'
| Crochet club were . seated in their
lacing seats on
□ the 7:55 and the
I lure of the lunch-
I eon doily was
! strong upon them
Mabel had started
out with the in
s , tentlon of making
JjyL only one which
rz i yjAA-' I, ftl should serve as an
Mi# J 4 Isolated table-mat
1 \fe(\ \ ,■.■ j[ for a distant ecus
| Nt <4 In, but so great
was the fasci,ia
r 111 / S tlon of the work
'X* that she had kept
i | on, and was now
'/ ~putting the picot
/ *7, edge on the fifth.
Sadie alone was
J not engrossed in
work, but sat very still In her corner
by the window, absorbed In a bright
colored circular. Other circulars like
It were strewn over her lap and
peeped from her handbag.
"What's that you’re reading?” asked
Mary, looking up from her work.
"It's a pamphlet on Bermuda," said
Sadie.
"Are they all about Bermuda?"
asked Anne.
"Oh, no," said Sadie. “There's one
on Newfoundland ai d one on .Nova
Scotia and one on the Thousand Is
lands and one on the Adirondaeks and
another on a trip through the Canadian
Rockies and a tour through YiNTTow
i stone Park and —”
"My. what a lot of places to choose
| from," said Mabel. "1 think it takes
a great deal of energy to get a trip like
| one of those all planned out and knew
Just when your trains leave or your
boat starts and get all your connec
tions worked out and know what
clothes you are going to take.”
Sadie began to trace with a hot little
finger an Intricate route on an orange
map. It evidently led over hill and
dale and included a glimpse at most of
| the wonders of the earth.
“Leaving New York at 4:33 on Fri
day, I would roach Hillsburg at 7:43
on Saturday morning: making a quick
connection, 1 would get to Plalnsville
Junction at 1:18, and from there—"
"Mercy, how complicated," said Ma
bel.
“Yes. that would be,” assented Sadie.
"I think perhaps I would prefer the
sea trip to Bermuda. They say that
you can have a wonderful time there if
you go to one of the houses In tho
country where they take visitors and
then hire a bicycle and see the island
for yourself.
"However, I've always wanted to see
Nova Scotia, and that gives you a lino
j voyage, too. If 1 do go by sea, would
■ you lake just a suit case, or would you
j take a steamer trunk along? I think
! one dark suit and a big coat and two
dark waists and one dressy waist
and —”
‘How long Is your vacation?” asked
Mabel, In her practical way.
j "Two weeks.” said Sadie.
"How much money are you going to
| spend on your trip?"
( "Not more than twenty-live dollars,
] anyway." said Sadie.
"Well, I don't believe you can go to
Bermuda or Nova Scotia or Newfound
land or —"
I “Of course, I can't," said Sadie. "I
I am only planning my vacation. 1 al
-1 ways plan It every year, and then I
I go spend two weeks with my grand
| mother who lives on a farm in Millie,
i Mass. Put at least 1 have the fun of
making believe I'm going somewhere
J else."
With this vacation confession, the
train stopped, and the girls rolled up
j their work and loft the train. Sadie
I marched on ahead and, as the ferry-
I boat swung out of Its dock, she looked
I longingly down the harbor and pre
| tended she had decided on Nova Sco
| tla.
Green Light to Test Sugar.
Cube sugar and Ivory piano keys
j are inspected under the ghastly
j greenish rays of mercury vapor
lamps with greater speed and accur
i aey than can be attained In ordinary
j daylight, says the Electrical World.
| Any Impurity in sugar manifests it
| self by changing the white to a shade
| of yellow. To detect Impurities.
I plates of the crystallized sugar one
j Inch thick are examined by a man
i looking through them toward a mer
-1 cury vapor lamp of the kind which
j is a familiar adjunct of the galleries
j of postcard photographers. When
i thus vlew'ed the yellow Impurities
stand out clearly in the bluish-green
light.
The color of Ivory varies from the
outside to the center of the tusk to
such an extent that manufacturers
sort the pieces into 1G different
shades. Formerly this sorting could
be done only In bright daylight, but
with the 4ight of the mercury vapor
lamp grading can be done without
( limitation at any hour of the 24,
Infallible.
Tho easy mark who sent a half dol
lar to the fellow who advertised “a
sure way to prevent swimmer's
cramps,’’ received this answer:
"Don’t swim.”
Had Been Dabbling.
He —You understand what a margin
in stocks is. don’t you?
She —Oh, yes. That’s the money you
put up and lose.
A Family Newspaper—lndependent in Politics—Devoted to Literature, Local and General News.
: THE IMPOSSIBLE HE j
• •
• •
• •
• By CHARLES POEHLMAN. J
• •
"Describe him? Well, In the first
place, he must be big and strong.”
There was marked emphasis of tho
word "big."
Jack’s smile was sarcastic. "How
girls do worship the prize lighter i
type! Go on, light or dark?”
“Light, by all means.” Grace’s dim- I
pies now came to the front.
"1 needn't have asked. Let’s see— i
big, strong and light complexluned.
Handsome, of course?”
“No,” most emphatically. "Hand
some men are vain. He must be ugly."
He swept her a low bow, saying:
“There seems to be a ray of hope
left."
"And ho must bo energetic.”
Jack was lounging among the pil
lows In the boat. At the spirited "en
ergetic,” he settled himself more com
fortably and pretended to stifle u
yawn,
"Indeed! And brainy?" he asked
pleasantly.
"No, brainy men are often uncom
fortable to live with. Just Intelligent
and brave and generous, clean-heart
ed. and —"
"My dear girl, he has never yet
been born. He’s Impossible. How
ever, I’ll keep my eyes open and if I
should happen to see such perfection
I’ll Just send him along.”
“John Foster, you're the most con
trary fellow that ever lived.”
With this he laid strong hands on
the Marsh Marigold, their boat, and
the bard, slow push ashore began.
When It was finished John Foster i
did not look quite so flue as when ha !
left the city. He was hot, somewhat
winded, and, In spile of his precau
tions, both trousers and shirt were
covered with mud. Then he uttered
his relieved "There!" and, looking up 1
there was a shriek of laughter. "Oh,
oh. what a sight you are; If you could
see yourself.” Suddenly she reached
for something hitherto concealed;
then tho little click of a camera, Hum
more laughter. "Oh, I couldn't help
It. It was such a temptation."
"Are you ready to come ashore?"
Was he laughing at her, or what?
“I don't know as 1 dare. 1 expect
to bo killed," but she gave him her
hand. She did not Jump, however, for
he took more than her hand. He took
all there was to take and tu Id her
fast. "Please tell me what my punish
ment Is to be,” she asked humbly,;
"I'd like to know now.”
He looked deep Into her eyes, "if
Is to repeat something 1 am going to
say." was the answer; “then 1 will lei
you go, and not before.”
Did they see the envoys? Hardly
They seemed quite content to n main
in tho shade of the willows, particu
larly when the Chesley party went up
the road. Then there was a toilet tc j
be made —an apology for one made
beside a convenient tunnel, at the sac
rltice of the company’s entire stoek of
handkerchiefs. Still they did not hur
ry, somehow, they found plenty to
talk about, and It was nearly dusk be
fore taking a short cut across fields
they appeared before two very anxious
parents, one of whom had to take to
the back porch and his pipe to keep
from disgracing himself as u host; tlte
other, still too anxious and disappoint- \
ed to see the funny side, relieved him [
self in the following way:
"You might at least have sent me
word, somehow. How could Igo |
with you off —nobody knows where? I
How did I know but that you were \
drowned, with the boat gone? Oracle
Madden, your dress Is a sight to bo [
hold!” Then, remembering her duty ;
us hostess, she said In a milder tone j
to the other culprit: “Go right up tc i
the spare room, Jack. I'll bring you
some of pa's clothes right away.”
When the great touring car came
pulling and spitting back to town and j
past the Madden cottage, nobody, I I
think, but Mrs. Madden gave It a i
thought. She was In the kitchen giv [
lug directions for the sponging and
pressing of the unfortunate trousers, ■
and It was Black Mary, with the free
dom of speech of an old servant, who
took upon herself the role of com
forter.
"Please, honey, what ’or y’ keer fer
peace? Ain't we got peace aplenty
right out dere on do pe-azzar? Ain't
dem chillun dun nufiin but scrap fer
two year and mo ? Look lak llttl'
miss put up a mighty big fight dis
time, 'cording to de close, but 1 reck
on he done catch her now fo’ suah.”
She chuckled, partly at remembrance
of an unexpected bank bill tied secure
ly In the corner of her handkerchief
“Peace, Lawdy, doy's des lak two tur
tle doves." —Boston Post.
Stung Again!
"Johnny, I want you to go on a lit
tle errand for me.”
"Oh, mother, must I really? My legs
ache.” Ills mother patted the boy’s
head.
"In that case, of course, you needn’l
go; but 1 thought perhaps you'd like
to. You see, 1 wanted you to go tc
Mrs. Stickney's candy shop and —”
Little Johnny brightened wonder
fully.
“Oh, I think I can walk as far as
that!” he said.
"Then you will go?"
"Certainly, mother!”
“And you know where Mrs. Stick
ney’s shop Is?
"Well, I have a parcel upstairs
which I want you to hand in at the
post office next door. I’m afraid it Is
rather a big parcel, but you don’t
mind carrying it, do you, Johnny?”
FOR THE DAILY MENU
EXCELLENT DISHES SERVICE
ABLE ON ANY OCCASION.
Steak Dumplings Something of a Nov
elty—Roll Sandwiches Are Worth
Recommending—Poached Eggs
In Milk or Cream.
Steak Dumplings.—Cut the steuli In
to linger pieces and let simmer in a
i very little slightly salted water for
' half an hour, or until tender, then lift
fioni the gravy and let them drain
well.- lioil some potatoes until tender,
drain, season with salt, pepper, a little
butler and a little hot milk; mash and
beat up very smooth and make them
Into a paste with a little flour. Koll
each strip of steak into a piece of the
potato crust, put them into a dripping
pan in which a little butter or drip
pings have been melted, and let them
bake slowly about an hour, or until the
I potato crust is well browned. Season
the gravy in which the steak is stewed
with salt, pepper, a few drops of onion
Juice and a little tomato catsup; add
flour to thicken slightly, cook until
smooth and serve in a gravy boat.
Chopped chicken, or veal, or other ten
der cold cooked meat may be substi
tuted for the steak, and this makes a
very substantial luncheon or breakfast
dish.
Poached Eggs in Milk or Cream. —
Duller an egg poacher and halt fill
the pan beneath with boiling water.
I Break in the required number of eggs,
and as soon us they begin to grow Arm
add two tahlespoonfuls of milk or
cream. When firm, place upon rounds
i of buttered toast and season with but
j ter, salt and pepper. Garnish with
parsley.
Roll Sandwiches. —The bread for
these should be fresh and should be
wrapped for several hours in a wet
cloth, wrung out of cold water and
then with a dry cloth outside of this,
i Cut off the crust, cut in thin slices and
spread with only preferred paste.
Tin so are served at both receptions
and with the salad at dinner, and may
be nothing more than plain bread
and butter sandwiches. They may be
fastened with either a toothpick or a
narrow ribbon, but some vegetable
liber is best.
Club Sandwich. —This is one of the
heartiest kinds of sandwiches and may i
constitute almost a whole meal. It 1
may be three stories high, and the
bread is commonly toasted and cut ,
across into diamonds or triangles, j
sometimes after the filling Is put in.
This consists of a lettuce leaf, on top
of this a thin slice of breast of chicken, ,
ami then very thin broiled hum or ha- j
eon. with such Individual finish of j
pickle or olives as the taste suggests. 1
I’unip' rnlckel Sandwiches.- Put a
very thin slice of pumpernickel bread I
between two thin buttered slices of i
white bread Poston brown bread cut
not quite so thin may be used In the
same way.
Meat Sandwiches.—Almost any kind
of cold meat may be cut In nice, thin
slices and used for sandwiches. Rare
roast beef fur this purpose may be sea
soned well with salt and pepper and
tomato catsup, and then have some
thin slices of dill pickles added. Chick
en and turkey always furnish the
daintiest of meats for sandwich use
and gooil mutton Is not to bo scorned
Two Savory Sauces.
A good tomato sauce can be made j
from the fresh fruit, the canned or
the bright red catsup Simmer a can |
of tomatoes with two cloves and a
small slice of onion for three-quar
ters of an hour. Melt two table
spoonfuls of butter in a small sauce- |
pan and add two tablespoonfuls of
flour. When urown and smooth stir
Into the tomato, season with salt and
pepper and strain.
Or take one-half pint, of catsup, heat,
add one-half cupful of soup stock and
thicken with a tenspoonful of flour
stirred In cold water.
Gooseberry Fool Is Delicious.
It Is getting near the time for goose
berries. 1 wonder how many make
this English dish. Head and tall one j
quart of gooseberries, put In porcelain
pan with one pint of water and cook
until fruit turns yellow and swells:
drain well, press through a colander
and let cool after adding two cups of
sugar. Peat the yolks of two eggs
light, adding one quart of milk and a
dash of nutmeg. Cook until like thin
cream, add the gooseberries and serve
perfectly cold—Exchange.
Summer Mats.
If you have any odd bits of cre
tonne left from making draperies or
pillow covers, make the pieces Into
round or square mats and edge them
with the cheap torchon lace one can
buy on the bargain counter for five
and ten cents a yard. Bureau scarfs
and table scarfs of cretonne, edged
with lace, tone In well with summer
draperies at the windows an'd covers
on the furniture. •
Ham Roll.
One-half pound of ham, one-half
pound of steak, two eggs, two ounces
bread crumbs. Season with salt and
pepper, mince the meat, beat eggs and
mix all together with the breadcrumbs.
Flour the board and make into a roll,
tie In cloth and boll (in boiling water)
for about two hours.
Comfortable Saddle Pad.
▲ pigskin saddle pad or a cloth one
is preferable to u heavy felt one at
any season of the year, hut more
especially iu the hot days of summer.
MOST POPULAR OF PICKLES
Dill Flavor Has a Hold on People
That No Other Variety Seems
to Possess.
! The dill Is most familiar to us In
connection with dill pickles, and per-
I haps some of us use the name with
out knowing (hut It belongs to a plant,
the seeds and tiny thread-like leaves
of w hleh are used for flavoring. Ger
man and Italian cooks make most of
It. chiefly In preserves and pickles.
The flavor suggests a combination of
fennel and mint. In appearance the
dill plant Is something like the tall
wild parsnip. Though originally a na
live of southern Europe, It grows eas
ily lit gardens In a colder climate if
given a warm situation and well
drained soil.
For dill pickles the cucumbers,
one quart of small-sized ones, should
be used as soon as they are picked.
Scrub them, without breaking the
skin, and lay In cold water In which
a quarter of a cupful oi’ table sail has
been dissolved, using enough water
to cover the cucumbers. Let this
stand over night, pour off the water,
add fresh water and drain, then pack
the cucumbers with two or three pep
pers, a tablespoonful of mixed spice
and some branches of dill, In a quart
trnit jar. Dissolve a quarter of a
cupful or more of sugar in enough
scalding hot vinegar to fill the jar to
overflowing; adjust the rubber ring
and fasten the cover down securely.
After the Jac. Is opened If the vine
gar scums over, pour It off and re
place It with a second supply of scald
ing hot vinegar and sugar. The
pickles should then keep In good con
dition though opened dully.
The sugar may be omitted In mak
ing these pickles If they are pre
ferred sour.
TO MAKE WITH CHOCOLATE
Most Approved Recipes for the Prep
aration of Cookies or
Layer Cake.
For cookies mix one small cup of
butter, two cups of sugar, four eggs,
one cup grated chocolate, three cups
of flour, one teaspoon vanilla. Roll
very thin and bake in quick oven. If
the chocolate Is melted, It will mix
better with the hatter.
For a layer cake, try the old fash
! lotted Devil's Food, whfch somehow
! always pleases children. The recipe
Is three-fourths of a cup of chocolate,
one cup of brown sugar and one-half
I cup of sweet milk. Set this back on
! tho stove to dissolve. In the mixing
bowl, stir one cup of brown sugar,
one-half cup of butter, three yolks and
j one white of egg. 2*4 cups of flour,
j one teaspoon of soda, one teaspoon of
j vanilla and one-half cup of sweet
i milk Add the dissolved mixture from
i the stove, and pour Into three small
j Jelly tins. When cold, frost with
white icing
Codfish and Cream.
Pick up and soak without boiling a
pint of salt fish for each four persons
to be served. Scald one quart of milk
In double boiler, with butter size of
small egg, and when at bulling point
add one rounding tablespoonful flour
carefully blended In cold milk. If an
egg can he spared beat It well and add
It with the flour to the hot milk.
Drain flsh and stir Into the cream.
Add salt If necessary. Have ready
two hard-boiled eggs and a tablespoon
ful of parsley. Pour codfish and cream
! onto a large platter. Around the edge
| place strips or rings of the hard-
I boiled egg whites. Grate the yolks
over the whole. Sprinkle with pap
rika and chopped parsley and serve
with mealy baked potatoes.
Meat Succotash.
Here Is a recipe for succotash; Four
to five pounds of lean corned beef, a
small fowl, four quarts of hulled corn,
one large turnip, six or seven fair
sized potatoes, one quart of white
beans. Cook beans alone until they
are real mushy and strain. Cook
meat and fowl together and when part
ly done add turnips. Take meat out
when cooked. Then add your pota
toes as you would for a stew and
when done add your strained beans
and hulled corn, and keep stirring.
Season to taste.
Rica Meringue.
Cook half a cupful of rice In one
quart of milk until tender, add the
yolks of four eggs beaten until light
and mixed with half a teaspoonful of
salt and half a cupful of sugar; cook
two minutes longer, then remove from
the fire, flavor with two teaspoonfuls
of vanilla and turn Into a baklhg dish.
Beat the whites of the eggs until stiff,
fold In three tablospoonfuls of pow
dered sugar, flavor with a few drops
of lemon. Spread this over the pud
ding and brown lightly.
Raspberry Shortcake.
One of the most popular kinds of
raspberry shortcake la made of bis
cuit dough. Bake the crust In two
layers. Put fresh raspberries between
the crusts and pile on top and serve
with a sauce made of the following
Ingredients: One cupful of granulated
sugar, one-half cupful of water, and
two cupfuls of crushed raspberries.
Boil nil together for four minutes and
serve hot poured over the shortcake.
Orange Float.
Two cups white sugar, Juice of one
lemon, one quart of boiling water, four
tablespoons of cornstarch, W'et with
cold water, one tablespoon butter.
Cook until thick. When cold pour over
four or five oranges and the sugar, set
on Ice and serve cold.
Terms SI.OO in Advance
NO. 28.
| A man’s character Is tho reality of
; himself. His reputation is the opinion
others have formed of him. Character
is in him. imputation is from other
t people.
| ’ . SAVORY DISHES.
For those who are fortunate enough
to have a good digestion, do not fail
I to serve fried
r -£^-,y^ —I onions, enough to
I I give llavor and a
little sweet drip*
pings, sugar and salt, will make a
good vegetable to serve with pork
chops.
Sour cream for the white sauce with
codfish gravy is a great favorite in
tho West, and is truly line, if one has
! the courage to try it.
Apple Fritters. —.Make a batter with
two well-beaten eggs, a dasli of salt,
i and two tablespoonfuls of sugar; one
cupful of milk, a cupful of Hour sifted
i with a teaspoonful of baking powder.
Add the beaten whiles last; stir in two
cupfuls of chopped apple and cook in
deep fat. Sour apple is best.
Clubhouse Potatoes—Cook potatoes
in their jackets; peel and cut in cubes.
Put one tablespoonful of butter to
j each cupful of potatoes in a hot sauce
pan; sprinkle with salt and paprika,
then add thin cream to ju I cover the
i potatoes. Cook slowly forty-five min
utes.
Spiced Bananas. —Take two tear
I spoonfuls of allspice and cinnamon,
I one-half cupful of water, one cupful of
sugar and boil until thick; then add a
half cupful of orange juice, a fourth
( of a cupful of lemon juice and add six
bananas: cook until thoroughly heat
ed. Serve with tho sauce poured over
tin m.
Fried Frog Legs.—One of the sim
plest ways of serving these delicacies
is to dip them in sweet milk, roll in
seasoned (lour and then fry slowly un
til crisp In sweet butter or drippings.
Servo on a bed of water cress
nlshed with lemon quarters.
Canning Young Beets.— Cut off the
leaves, leaving a good stem; wash
without breaking the skin; cook until
! tender; take oft the skin and fill jars
| with tho beets; add two tablespooufuls
I of sugar to each quart; a teaspoonful
i of salt, and fill with hike warm water,
■ set in a kettle half filled with water
! and cook for and hour, adjust rubbers
i and seal cans.
Spirit O, my Spirit,
is it thou an out of tunc?
| An thou linimi'lug in Du ember
I When the earth is in its June?
| J1...- 1 tl. iu lost ll.y l it hi nature?
Hast thou struck am.'.her key?
j Art thou angry that tho anthem
j Will not, can not. wait for time?
PREPARING FRUIT FOR WINTER
When the thermometer is climbing
j into the nineties is usually the time
when it. is necessary foi
o\ / - --W the frugal housewife tc
| j\f '*/'/: k/ prepare for the wintei
I -V ?r' K* l supply of preserves ami
> marmalades, which can
AW J’ never be bought In the
j _ /! j/ market equal to the
[ |j|jlii[pm T1 .||iJ home-prepared kinds.
| U ,u takes real fortitude
to take the time one would enjoy at
lake or stream to prepare fruit, even
in the best equipped and ventilated
kitchen, In hot weather. Peaches,
which are such delicious fruit, may
i he a delight long after they are out
| of season If carefully prepared.
Peach Marmalade. —Foil 12 pounds
j of poaches until reduced to a pulp
with a small amount of water, then
put them through a sieve and add a
half pound of sugar for each pound
of fruit. Boil together, stirring con
stantly, until reduced to a thick
marmalade. Put away In bottles oi
jars for winter use.
A delicious filling for cake or for a
sauce for Ice cream may be made ol
very ripe peaches, peeled and put
through a colander, then mixed with
equal parts of sugar and put In sealed
jars In the ice chest. Weeks after
peaches are out of the market this
sauce will still be good if kept in cold
storage in the ice chest. This makes
excellent fruit for shortcake, too.
Plum Catsup.—Take half a peck
of blue plums, one pint of vinegar,
half tho weight of the plums In sugar
or less if liked less sweet. Add a
tablespoonful each of cloves, cinna
mon and allspice, tied in a muslin
cloth. Foil all together, strain through
a colander and boil again until of the
right consistency.
Spiced Peaches. —Take three pounds
of sugar, a pint and a half of good
vinegar, one ounce of cloves, two
sticks of cinnamon, boll all together,
then add seven pounds of peeled
peaches. Let them heat through
slowly’, then when tender and rich in
color dip them from tho sirup and
pnt into jars. Foil tho sirup down
| till quite thick and pour over them.
Seat and serve with meats in winter.
These are the same as the old time
pickl°d peaches which were never
peeled.