OCR Interpretation


The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, July 21, 1917, Image 6

Image and text provided by Louisiana State University; Baton Rouge, LA

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn85034322/1917-07-21/ed-1/seq-6/

What is OCR?


Thumbnail for

Cri
A çorn-rous supply of ve«. tables and
fruits are of tiie kp atest importance
for the normal development of the
t,od y and of all Its functions.—Sher
man.
LOW-COST DISHES.
A most satisfying dish to ho used
is h main dish for luncheon or dinner
is macaroni. In
combination with a
cupful of left-over
roast, well minced,
or a half cupful of
grated cheese with 1
either white sauce
or a sauce made by
using the broth
made from two or
three of the steak hones, with proper i
seasoning, such as onion Juice, a bit of
chopped celery or parsley, this dish
may be varied In several ways and
still prove good. Tomato sauce is j
of
another well-liked combination, also, j
The macaroni should be cooked until
tender, then place a layer of it In a
buttered baking dish, then sprinkU
over it a little chopped onion and hits
of meat, or two or three hard-cooked
eggs, then a generous covering of
white sauce, and if the eggs are used,
n little cheese adds to the flavor, hut
with moat this is not needed.
Bean Fricassee. —Boil a pound of
lima beans or simmer them until ten
der, as boiling is not advisable for
dried beans. Drain them. Brown n
tnblespoonful of butter In a pan and
add the beans, stirring until thorough
ly seasoned. Add a little minced
parsley, salt and pepper. Stir In a
cupful of cream or milk and let it stew
for a few minutes; then season with
mushroom or tomato catchup and a
little vinegar.
little vinegar.
Rice Espanol. —Cook n cupful of rice
in a cupful of actively boiling water
for 15 minutes, then drain. Slice two |
medium-sized onions, two green pep
pers and two cupfuls of stewed toma
toes. But the mixture In a buttered
baking dish, add salt and pepper,
sprinkle with bread crumbs and bake
covered for 20 minutes.
j
to
Nut Loaf.— Take a pint of bread ;
crumbs, and mix well with two table- j
spoonfuls of melted butter; add a ten- j A
«poor, ful of salt, a half cupful of nut
meats, a dash of pepper and some
poultry dressing, with two eggs beaten
light. Form into a loaf and bake in a
«hallow pan a half hour. Serve with
tomato sauce.
Bice served hot with grated cheese
makes a good substitute for potatoes,
and buttered rice with minced parsley
will take the place of parsley potatoes.
Cucumbers are usually served fresh
,*nd crisp, but are excellent when
stewed or baked. A well-seasoned
«ream sauce or a Hollandaise is espe
cially good with the cooked cucum
ber.
Cheese is a most nutritive food
which we are slow to appreciate. As a
»neat substitute It lias no equal, being
.concentrated food without waste.
DUMPLINGS.
Aten are only boys grown tall.
Hearts don't change much after all.
Dumplings may he either sweet or
seasoned to serve with meats. The
sweet dumplings are too
numerous to mention
Fig Dumplings. — Sift
two cupfuls of Hour with
a quarter of a teaspoon
ful of salt, one teaspoon
ful of baking powder,
_ four ounces of suet finely
chopped and rubbed into the Hour,
two tablespoonfuls of sugar and a
cupful of chopped figs. Mix all to
gether and add sufficient milk to make
a stiff dough. Shape into dumplings
and drop into a pan of boiling water;
(boil for an hour and three-quarters.
JServe hot with maple sirup.
Lemon Dumplings. —Mix two cup
fuls of bread crumbs with a quarter of
a pound of finely chopped suet, add
half a cupful of brown sugar, a little
•salt and the grated rind of a lemon.
iMoisten with two well-beaten eggs
■and the juice of a lemon; mix well
and put into small buttered molds,
cover with buttered paper and steam
one hour. Turn them out on a hot
dish, sift over them a little sugar and
serve with a custard sauce.
Farina Dumplings.—Put a cupful of
milk into a double boiler, add two ta
blespoonfuls of butter and a Finch of
salt; when it begins to boll stir in
enough farina to thicken and allow it
to cook for ten minutes, stirring all
the time. Remove from the fire and
when cold udd two well-bouton eggs,
a little nutmeg, half a cupful of
blanched and chopped almonds and a
little lemon juice. Allow it to become
•cold, then make into balls and cook
In hot soup a quarter of an hour.
Delicious Dumplings. —Sift a cupful
■of flour with two teaspoonfuls of bak
ing powder and a little salt, add a
cupful of milk and a beaten egg and
more flour to make a drop batter.
Drop into the boiling hot soup by tea
spoonfuls and cook just eight minutes
without raising the cover.
Oatmeal Dumplings. —Add a quarter
of a pound of chopped suet to one
cupful of fine oatmeal, one chopped
onion, a tablespoonful of chopped
parsley and salt and pepper; mix with
cold water to form a stiff dough, wrap
In a wet cloth sprinkled with oatmeal,
Slace the dumplings In it and tie, leav
1
i
j
iug room to swell. Plunge into a dish
of boiling water, placing a plate under
it, and boil one and three-quarters
hours.
!
Hey diddle diddle:
The cook lias a riddle.
With prices as hi-tii as the moon.
And a purse so very small
And hungry folks all
Who will eat at nisjbt, morning and
noon.
SICK ROOM DRINKS.
"Something to drink" is the impera
tive need of all who are ill even more
insistent than the call of
hunger. The wasted tis
sues iti illness cry out for
a drink and good, pure,
cool water not only
quenches thirst but re
duces temperature w here
fever is present. Liquids
of various kinds are so
j oas u y taken and so welcome that sus
t aining foods may be thus given to
|
those suffering from various causes
In illness the attending physician
should be consulted as to the kind of
drink to give, as serious results often
happen from unwise Judgment. One
young man lost his life by taking a
drink of grape juice w hen he was well
past the crisis in typhoid fever, ac
cording to the testimony of bis fum
lly. One cannot use too great care in
treatment of convalescence. Bever
ages as well as everything else pre
pared for the invalid should he pre
sented in the most acceptable form
which accompanies a well prepared
and cooling drink is very Important.
Acid drinks made from fruit juices
are especially refreshing to fever pa
tients. Lemon and orangeade are the
j most commonly used, as these fruits
are found everywhere. Other fruits
may be used separately or in com
bination with others, as raspberry and
currants, form a most delightful shrub,
to bottle for winter use. Lemonade
made in the usual way and to which a
Fven well trained housemaids fail to |
give the right touch to foods. The
thin «dass the pretty plate, the doily j
'n well prepared '
; ter of a cup f u i 0 f grape juice is
j a(](led mabes a most refreshing drink,
j A ha]f cupful of p | nea pplo juice or
a
a
will be refused. There are other drinks j
like cocoa, chocolate and albuminous |
beverages which are all cooling and
grated pineapple gives variety to a
glass of lemonade. A pinch of soda
added to lemonade, stirring it thorough
ly, will be a good substitute for effer
vescing water.
Egg lemonades are so well known
that it hardly seems worth while to
speak of them, yet they are very valu
able. An egg may be digested this
way and given often when other food
nourishing as well.
In a family of growing children,
food that builds muscle and brain is
necessary. Heat and energy makers
are also required.
THINGS
WORTH THINKING
ABOUT.
a
to
in
of
the
The present high price of flour is
bringing us back to the coarser grains
and foods. We read
every day that half
the ills of humanity
are caused from
improper food and
eating, resulting In
liver and stomach
troubles. These are
the causes of In
digestion, constipa
tion, lack of assimilation of food and
a clogged condition of the alimentary
canal.
The value of bran and whole-wheat
bread is not appreciated by one in ten
thousand. The portion of the wheat
which contains the mineral matter,
the "growth determinant" about which
we ure hearing so much these days,
are sifted out and fed to the farm
animals. j
Those who have indigestion should
not combine acid fruits or foods of any
kind containing acid wItli starch, as
this causes fermentation. To eat food
which needs long chewing is very ad
vantageous ; sloppy, soft foods eneour
age bad habits iu mastication. The
starchy foods need to be well mixed
with the saliva in order to have a per
feet digestion. Starch that has not
been well insalivated sets up fermenta- ^
tion in the stomach. Whole wheat
bread is more solid than white bread.
hence it is better masticated and the
saliva penetrates the starch cells. The '
use of vegetable oils for shortening in
stead of animal fats is also an advan- j
tage, as the heat does not affect them
as it does such fats, as butter or lard, i
Take a spoonful of bran in your
breakfast food, you will not know it
is there, and you have presented your
stomach and intestines with a splendid
scrub brush which will clean and
heal any Inflamed section of the
alimentary canal. It is never wise to
change a diet entirely and suddenly
unless under a physician's orders, for
habit is a hard master. Going with
out a meal or two each week is a
good custom, and economical. This
win apply to well nourished and plump
people who have plenty of reserve.
Fasting and prayer should not be a
forgotten privilege, as it so commonly
has been in the near past.
^UjLUc TVWwtifi,
Replum blouses have made rather a
determined effort during two entire
seasons immediately past to gain gen
eral favor. But they have been ae
corded rather uncertain attention. In
the first place, it is difficult to wear a
peplum blouse becomingly. It is unbe
coming to the average figure and
should be selected oiiiy by women with i
»lender and youthful lines.
However, the one now appearing is
different from Its predecessors, says
the Washington Star. Instead of the
. A-'X'
Smart Peplum Blouse.
basque type of blouse, the very latest
niodel is a trifle shortwaisted, giving
the figure a modified empire silhouette.
If the blouse is developed in very soft,
clinging fabric it has some very good
style possibilities.
The sketch shows a blouse made en
tirely of georgette. This model would
also develop attractively in line hand
is in one with it, and this is
kerchief linen. It buttons in the ecu
|er back, and the front of the blouse
j is cleverly cut, so that the wide sash
' girdle is in one with it. and this is
TRUE BEAUTY FROM WITHIN
Beautiful Skin, Outward Sign of In
ward Health, Depends Most of
All on Perfect Digestion.
True beauty comes from within, in
stead of from without. A healthy
skin is the outward sign and the natur
al result of inward health.
A muddy or dingy skin Is evidence
of the presence of poisons—poisons
that are more than skin deep. It
means the accumulation of tissue
wastes and particles of wornout mate
rial lying about the cells of the body,
clogging the tissues, interfering with
all the functions of the skin, dogging
the brain, paralyzing the nerve cen
ters and enervating the bodily ener
gies.
A dingy skin cannot be cured by ex
ternal applications. Cosmetics may
conceal the evidence of external grisi
lru , ss< tut the griminess itself must
he got rid of by a simple and pure
diet.
A natural diet of fruits, grain and
nuts is most conducive to a clear,
healthful and beautiful complexion.
Cheese, oysters, sausage, rich pas
tries, condiments and foods of this
kind conduce to the production of
hollow cheeks, dark-circled eyes and a
leathery skin, which no cosmetics,
baths or external applications of any
sort can remedy.
Clean living is required to produce
a clear skin—one that is clean all the
way through, and transparent enough
to let the bright, pure blood coursing
in the arteries beneath shine through,
thus producing the bloom of health.
A beautiful skin depends most of all
upon perfect digestion. The processes
of digestion have a direct bearing upon
the color of the cheeks, which usually
show pretty well whether a woman Is
enjoying good health and is free from
digestive disorders.
USE LEATHER AS TRIMMING
Idea Is Expected to Be Extended From
Motor Coats to Suits, Dresses and
Even Millinery.
j One of the possible results of the
military styles being featured this sea
gon j g ^ be g rea ter use of leather by
way 0 f trimming.
while heretofore certain of the
inotor coa ts have shown collars, cuffs
and belts of sue( je, or of glazed leath
er> ,, t ig now anticipated that suits,
dres ses, wraps and even millinery will
be aerated with leather in various
colorSi and in schemes necessitated by
^ be f nct tbat suc h garniture will be,
ln effectf t he byproduct or waste of
larpe sklns used for army purposes,
Tbug< ag bas been proved frequently in
' history of dress, novelty will be
tbQ ou t come 0 f economy and necessity.
j -—
Smart for Children,
i gtyi e3 for little folks are always
Inte restlng, but this year they are un
usually smart, and mothers and kid
dles are delighted with them. They
are mostly copied from the models of
mother's costumes, retaining, however
that much desired Juvenile simplicity
that Is the badge of the weil-dresesd
child. One little cape Is of blue wool
velour. The belt goes through and
fastens In front at the waist.
Soutache Trims Sailors.
Navy satin covers a large sailor with
the crown and a tiny brim of bisque
velour. On the satin and seeming to
extend the brim of velour is a vermi
celli pattern of navy soutache. Three
large buttons of navy covered by a
gold thread trim the crown front with
almulated buttonholes of navy rattail
a
drawn to the back, where it is tied in v
soft loop and end bow. A cluster of
tiny tucks at the neck opening in front
gives a dainty finish to tlie blouse.
Several rows of hemstitching indicate
tile upper edge of the girdle.
Blouses that button in the back and
the slipover models are unquestionably
i leaders, e
merits, am
model is
■pt in dist I richly sp
even in these the
• rt
FROCKS OF JUMPER VARIETY
Idea Carried Out by Bib Effect In
Front and Sometimes in Back, of
Same Material as Skirts.
Some of the afternoon dresses foi
summer seem to be modeled somewhat
on the idea of a bretelle or Jumper
dress. There is a ldb effect in front,
and sometimes in back, of taffeta, satin
or of whatever the skirt may be made.
This allows considerable of the blouse,
of a thinner material, to show, which
gives u light and cool appearance to
the dress. The sleeves often stop be
tween the elbow and w rist. The loose
pagoda or coat sleeve type of sleeves
are most favored, because they are
new und particularly suited for sum
mer wear. They are not cut too wide,
about sixteen inches in circumference
at the lower edge.
Foulard silk in coin spots or pencil
stripes is the favorite material for
these Jumper dresses. The guimpes
are of lingerie or georgette crepe.
Jumper frocks of linen also are seen,
those made of washable satin combined
with net.
Georgette crepe is still considered
j the ideal fabric for afternoon dresses,
,
and voiles, both cotton and silk, which |
| have the charm of newness, l'lain and j
: figured voile are combined with nrtis- i
afternoon gowns.
of the figured
the lower part of
1 the plain.
tie effect In lovely aft.
j The upper part may be
| or checked voile with the
I the plain.
I
;
i
1
FOR SUMMER SPORTS
1 trip
i
j
I
out
I
j tor
M.
the
to
a
! ro
j
to
a
;
j
;
!
1
I
!
!
ÙM&
Well, what do you think of 1917U
smart summer sports girl? Don't you c
think that her costume is the striking !
and sportive affair that every young ;
*
miss likes to wear? The frock is of
red and white striped Yosan, combined
with white La Jerz.
Parasols for Summer.
The parasol, which has been some
what neglected for several summers,
Is again high in favor. In its new
form it is delightfully fanciful, and
With care and ingenuity have been ex
pended upon its fashioning. Those
most practical are, of course, in the
plain one-tone effects In dark or medi
urn coloring, and of these there is an j
ample supply in all the modish color
ings. To be smart, one of these plain
parasols must have an effective han
^_________ _ |
die, and in recognition of this fact the !
manufacturers have been bringing out :
handles that are beautiful and ex- i
ccedlngly clever In design. The bright- 1
hued enamels are particularly effec- I
tive, and they go well with the gay ;
hues of sports hats and sports cos
tumes. These gleaming enamels come
in beautiful reds, greens, blues, pur
ples, yellows^hnd rose tints.
Old Designs In Glassware.
Glassware of elegance I Cun It fail
to make an appeal to every woman?
Even though they do not entertain
much they find it necessary to know
how to select gifts intelligently. Who
does not know the Joy of doing one
self credit with the present sent off
for a wedding or an anniversary re
minder? In response to this contin
ued demand the glass workers have
copied their models from the Adam
neriod the da vs of Georgian splendor
and the ultra-luxurious designs of
Louis XVI.
fomfÄ®©rEE
Tt 11 ppn ^ -rp*oi Tl 0 o ■
.Ml Ike Pwlippiies
Part or THE. TRAIL TO the mountain TOP.S
mis morning I awoke to the
crackle of resinous knots in
the great fireplace. The air was
1 and bracing. Outside, the
breezes stirred the giant pines whose
must like trunks reached high into the
air in a vain attempt to look over tfi
(III 111 (l >(1111 litt» iliJ'L lO 1 " '
1,000-foot cliff against which our log
|
j
i
resthouse nestles in a bed of ferns,
writes Maynard Owen Williams to the
Christian Herald.
We are on the mountain trail of
Beneuet, In northern Luzon, In the
Philippines, resting In a resthouse
which deserves the name. Houghing it !
In northern Luzon is what Irvin Cobb
would call "de luxe." Rich, flavnry
ovster Stew, fricasseed chicken, tender
peas, sweet potatoes, tea, blueberries
und hot biscuit and honey are all we
have had for lunch, but we had all we
could eat, and the Filipino cook is the
best cook and the tidiest housekeeper
I in the Philippines, which is going some. I
; To appreciate the cool shade of the
loftv pines and the clean, rustic charm
of our pine pa.a....... repose, we must |
i shoot back to Manila and begin our j
1 trip by auto in the delightful cool of I
i ( . j
j "several men with whom I had ex- j
I ported to have Interviews were either
f Manila or in the hospital, and ,
circle. I
out
things seemed to lie moving in a
I Then, one morning, I read that Direc
j tor of Education Marquardt, Prof. B.
M. McElroy of Princeton and others
were to make a tour of inspection of
the schools in the Igorrote and Ifug.no
districts north of Baguio, and I pro
ceeded, as diplomatically ns possible,
to "butt In."
W
a few years ago
gruesome collections. There
are traveling In the wilds, where i
head-hunters made
iirviilinSi There arc
pvthons here and wild boar and other
» a plenty, none of which I have
seen trace of as yet.
Motoring on Fine Roads.
It Is ten hours bv auto from Manila ; and
! ro the summer capital of the Philip- ;
j pines at Baguio, 175 miles away and i
r,.<üiO feet higher up, whore blankets
■iled in summer.
HO kilometers from Manila the
•nger car in which Mr.
; are ne
For
j big seven-pa
; Miller, his twelve-year-old son, ITo
! fessur McElroy and myself traveled,
1 rolled luxuriously over the line
I roads through towering arrhes of ro
! conut palms, mango trees and fire
! trees (which become a mass of red
blossoms) over old Spanish bridges
and modern concrete ones spanning
shady, curving streams in which der
ricklike fishing nets rose above the
boats, which lay idly at anchor in the
warm radiance of the morning light.
We passed thousands of nipa huts,
with thatched roofs, built up on stilts
so as to keep them dry in the heavy
rains, and to afford a shady retreat
for the razor-backed porkers with long
off
are
the
the
eat
of
c i lur oh, its steeple topping the view
! an j lts whitewashed or caleimined
snouts like their wild ancestors, and
the spindly legged game roosters with
shiny plumage, slender necks and ■
heads, and boastful crows—the sport- be
ing animals of the islands.
In every town there is a Catholic
; %vall3 crumbling through the ravages j
of time in a humid climate,
on. towns are fewer, and the heat
beats
Farther
A
________ _
j visited the North Luzon Agricultural
college at Las Munos.
into one's face in hot gusts
while the baked fields seem almost
barren except for cogon grass or :
■weeds.' For miles we did not see a
bouse,' and the only sign of life was
the wavering rush of crowded motor- j
cars, which dash by at frenzied speed. '■
After passing a toll bridge, which col- !
lapses when the rainy season makes j
heavy bamboo rafts necessary, we ■
turned aside from the main road and J
Teaching the Natives Farming.
| The school is not a show place, hut
! a workshop, and its director, Mr. Moe,
: a graduate of the University of Wis- j
i roQsin> i s working with Ideas rather
1 tba u expensive equipment. Tuition
I ks f rce , and each boy earns his food !
; i, y working at productive labor at the
rate of three cents an hour, with meals
costing four cents each. The boys not
only build their own buildings, but
have set up a machine shop with a
discarded traction engine, which cost
$50, dismounted and made to drive
the machines. The moving picture
machine and the stereopticon are used
regularly, and six miles of Irrigation
canals bring water from the nearby
hills.
As yet it is a barren place, for if
only one farm irrigates, the bug popu
lation of the county hold a convention
and festival ln its crop beds; but by
cooperating with the homesteaders,
additional fields are now being lr
ri gated, and an era of prosperity is |
of setting in. Nicholas Ruiz, a former
teacher, at $11 a month, made $2,500 ;
knowledge he
last year through the ,
gained at Las Munos. and a higher
standard of living is inevitable.
The school is not an experiment sta
tion. but a college. Its extension work
exerts a wide influence, however, ns its
graduates emigrate to the fertile
~ j „ „»1. m
plateau of Mindanao and ma j
dace
which
After leaving Lns Munos the road
runs as straight as a die for miles on
,1. Then comes the famous Benguet
road, 15 miles long, one of the finest
mountain roads in the world, over
the sturdy automobile trucks
r freight and passengers from the
carry freight and passengers iron, u»
hot plain to the cool summer resor
It was surveyed by army experts w.
said it would cost $75,000. So fur, It
— -- .
lms cost 40 times that amount, and
frequent slides and washouts add to
the total cost annually.
Peculiarities of Baguio.
Baguio is not a place, but a collée»
- . . . . ( ,
tlon of places, separated by Pincclad
lulls and lovely valleys. Mrs. M< I- 1 y
| was at Camp John Hay. two nu le
j from the hotel, and the professor . 1
I I set out after dinner to find ln r. rht
j moon was bright and nearly lull. the
j roads inviting and the air deiightful
Here and there the lights of a urn
, filing residence shone fiom sc
I rounded knoll above winch the stately
e in silhouette against the
pines i
glorious Southern Cross. After more
than an hour of walking and a dozen
questions, we arrived at the corral
and, by accident, came upon the cot
tage where she was staying. After a
false start and a new start I made the
four kilometers back to the hotel In
i 40 minutes.
I slept well, getting up at 2 a. m.
and putting on a sweater coat ami
pulling the blankets closer around me.
Shivering in the Philipp nos. Brr-rrr!
"e spent next morning selecting
horses, or rather ponies for our trip
; and visiting the dog market, where the
; Igon.K-s bought and sold half-starved
i canin
with visions of a great feast
off the protruding ribs. The Igorrotes
are about as much like the cultured
Filipinos as they are are like cultured
Americans or cultured Japanese; but
the fact that the Igorrotes eat dogs has
dune as much to prejudice us against
the Filipinos as has the story that the
Chinese cat rats to turn us against the
well-bred Chinese, who not only do not
eat rats, but even have a distaste for
caviar and limburger.
Our first 12 kilometers from Baguio
were made in a motorcar on a narrow
trail, with primitive bridges and sharp
turns. On the way we passed parties
of Igorrotes returning from the moun
tain metropolis, leading gaunt dqgs
with cords in the middle of which a
stick was tied, or black porkers with
lead reins knotted through their ears.
Our motorcar caused no surprise. Mr.
13 years among the
him an au
1
Moss, whose
mountain peoples makes him an at
■ thority, says that the Igorrotes woul
be surprised if the Americans did not
surprise them.
Up the Mountain on Ponies.
Up the Mountain on Ponies.
Mounting our small ponies, we rode
for 18 kilometers over high trails, then
on the hillside opposite, stood the log
hut that was to house us fbr the night.
A sharp gallop of a few minutes
brought us to the resthouse ac Camp
Thirty, 30 kilometers from Baguio,
Our evening meal was excellent and
the big fire was a welcome companion,
After dinner we stepped out into the
moonlight. Someone said, "This is
Sunday," and the reverent answer was.
! "I don't believe I ever worshiped God
j more truly than today!"
■ j went out to see how my little buck
J .«kin pony was faring, and after he had
rubbed his nose against my hand I
left the dark stable and walked slowly
to the rough hut that was home for
the night. One great pine stood out
black and mighty against the sky in
j which the last light of day lingered,
As I entered the big room where tho
men sat around the bright fire, I no
! ticed that I had been humming:
"Now the day Is over,
Night is drawing nigh ;
Shadows of the evening
Steel across the sky."
Up there, on the "long, long trail
a-windlng back to the land of my
dreams," a song had spontaneously
sprung to my lips. It was Sunday, and
that was my evening hymn, high up
on the mountainside, under the stars.
Poor Hubby.
nub (In an outburst of enthusiasm)
—You know, Mary, I'm ambitious and
want to be something great. As tho
expression goes, I want to do thing.*
| the worst way.
Wifie (quietly)—You generally do,
; Albert.

xml | txt