Perth Amboy evening news. [volume], November 06, 1914, Last Edition, SECOND SECTION, Page 16, Image 16

About Perth Amboy evening news. [volume] (Perth Amboy, N.J.) 1903-1959

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age For
OMEN FOLKS
Daddy s Bedtime
What
Columbus Did
Not Know.
Would Hav© Looked
Like a Bird.
w
■Kl/L·. kiddles. I'm going to tell you tonight about some of the
thlnrs thnt t lie (treat Columbus did not know, π s brave ami
bright as he was."
"Daddy, I thought Columbus knew everything," said Jack.
"No; ho didn't." reiilleil daddy. "lie knew η heap of tilings, but he didn't
know, for Instance, that he hud discovered another continent.
"Nor did he know that upon this vast continent would grow up a great
nation that « mild in time become one of the greatest the world has ever
known.
"And do yon know how many persons live on this continent? Why, there
ere US.OfHUXH):
"That doesn't mean very much now to you kiddies, because you haven't
learned to think In big numbers, but It will one day.
"But there is another wonderful thing about this nation. It wishes to tie
at peace Instead of at war. and Col uni bus didn't know that.
"Neither did Columbus know about the telephone or the telegraph, nor
the cable line that connects uh with the countries of the old world.
"Then tlicre are the aeroplanes and the wireless, things that Columbus did
not dream of. The motorcar and electric lights, the steam engines that take
ships out to sea and across the ocean in five or six days. It took Columbus
about ten weeks to cross, you remember. He sailed the 3d of August and
landed the 12th of October.
"Then we must talk about the little tilings he didn't know about— mamma's
electric iron that Katv uses In the kitchen to Iron clothes with, for Instance.
"By turning on a little button mill waiting for a few minutes the Irou gets
hot, but ail we can see Is the little wire attached.
"When fas Is used or a fire 1» built of wood or coal we see the tire and
feel the henl anil our eyes s'iow us what the beat comes from, but when elec
tricity is used we sec nothing. We only feel the heat, and yet heaps of people
my they won't lielieve what they can't see.
"Wouldn't Columbus line been surprised to have looked up in the sky
one day and see what would look like a bird, but when it came nearer and
wonkl light upon tile ground It would be a man with wings that he had
made for himself?
"I tliii.k Christopher Columbus' eyes would have opened and stuck out
like big glass marbles, don't you. Jack?"
"Yes," said .lack, "but who'd have thought that there were so many things
that Columbus didn't know?"
What Is Your Fate?
"It Is my fate," a woman «aid the other day, a trifle
bitterly, "always to ba disappointed."
A good many of us think this; or that Is our fate.
Some of n.:i go to fortune-tellers In the hope of diseov- 1
ering our fata. The Mohammedans have a saying, "KIs- j
met. It In fato," and let It at that. And there is amonj
many people a doctrine of fatalism growing up, by which j
they believe, they are ruled or moved about as pawns by
some oiitslde power. Iiestinç upon this belief, they throw
off all responsibility for their acts and say with a shrug,
"What con.os, will come. I can't help or hinder."
Yet what Is fate?
The Greeks have a saying that character Is fate, that we all are in
bonds to our nature, and that what a man most desires will in the end
enslave him. Tt will be his fate. Hut It will not be a fate shaped by sora»
Outside power. It will be a fate he has himself evolved.
It is a more hopel'ul theory and Isn't It a truer one? Isn't it but a
differenVj\Uv$shig of that familiar saying. "As ye sow, so shall ye reap?"
tfthe woman who complained bitterly that It wa3 her fate -to be |
ointed would contend that she bad done nothing to bring her many
«appointments upon her. And likewi/ie others who say Fate interposes
MM· or that would argue they havè done nothing to bring these conse
quences upon them.
But haven't they?
r? Let them look a little more keenly, more honestly at their course and
perhaps they will be able to (race that thread of fate winding through tt
and to see that It is of their own making.
This woman who la always disappointed rarely looks ahead suffi
ciently to plan for the accomplishment of what she wants. Or If she does
and sees what is needed Cdi- accomplishment. If she doesn't, like what she
•ees or doeea't wish to take the steps necessary to get the desired ends,
•he will not do it. Then, of course, she in disappointed and says it is fate.
It is fate, her own fate, the inevitable result of her conduct. She will
look ahead six months or a year and sea what Bhe would like to be or like
to do at that time. Sometimes that is as far as she goes. Yet when that
time roils around, slip thinks Bhe ought to be at the point she has wished.
Or If she does go so far in her foresight as to discern what she ought to do
to accomplish the desired ends. If she doesn't want to take these necessary
■top·, ahe won't. In this case also whan the time rolls around at which
, »J*e desired certain things of life, she Is disappointed.
Ian't. that the way a good many of us do?
We auk certain things of life but we say fate .is against us.
We want a happy home. But do we make o-urselve» the cheery,
bright, useful, artistic person who would create a happy home and to
which such a poi-ltion would naturally graxltate?
We want success in business but are we the punctual, reliable, steady,
careful worker that cau be trusted. a»d for whom success is synonymous?
We want the love of certain people, hot are we making ourselves lovu
. ble, are we living up to the ideals of those people so that their love will
flow toward us as unfailingly as a flower turns toward the sun?
Let us ponder this Greek saying a bit. I think that we wtll see that we
■Ot only make our own fate, but we wfll rejoice that the power to do so
la right lu our own hands.
ta»
>The woman who haa worn LA FRANCS
doesn't concern herself about comfort cr wear
ing quality—she knows they go with the name.
All she has td do is
|j 'ga. "~Jj pick her styles, and her*
f nM 3 · - Il shoe problems are settled
lyt. 1 I for another rix months.
J ' I Wc await your early
^°* *3 a vcrj likeable model in
4Λ\^- \ Sterling Patent Celt, weh, clavh.
x -X ton, plain toe, Dixie
la î, Cuban heel.
' LA FRANCE
\jj^ J fits and makes
Cbe evening lîws
! Daily Tasbion fiinrs
By Μ Λ t
tJVTON
ti avdBitnt UiM BftCtarn· ha irn W
■nantloa Uu nans "Uu Maato·"
$374 Girl's Princesse Slip,
8 to 14 years.
The princesse slip is a most desirable
garment for the growing girl. It does
away with the belt of the petticoat and
is both shapely and comfortable. This
one can be mar'e of lingerie material as
shown here or it can be made of one of
the thin silks and often a color is used
beneath thin dresses to produce a pretty
effect. India silk,, crêpe de chine and the
very thin taffetaa are the preferred silks
and, for such use, the lower edge will pre
ferably be finished with a hem -only
although embroidery and lace frills are
fitoctty for the lingerie garments.
For the 13 year size, the slip will re
quire 19% yds. of material 36 or ±4. in.
wide, with * yds. of insert ion, 2% yds.
of edging, yds. of embroidery.
The pattern 8374 is cut in sizes from
8 to 14 years. It will bt> mailed to any
address by the Fashion Department of
this paper, on receif
PAl'TJittiN Li-ti-AH iJiHiNY
mtimtm niuws.
Perm Aiaooy, Ν. J.
Enclosed find ten cent» t»
stamps for which seed Pattet·.
Name
■ Κ
No. ..
Size .
Street
City .
State
Wed After a Horte'i Kick.
Redwood City.—The accidental up
setting- o* a surveyor"· Instrument)
started a romance that ended in the
marriage of Allan Meyerhoffer, a
young civil engineer, and Miss Emma
Blanke of Vlsalla. Mise Blanks was
camping amon; the big trees at La
Honda last summer. While out rid
ing her horse became frightened and
kicked over a surveyor's transit.
She made formal apologies to tho
owner of the Instrument, Meyerhoffer.
A friendship sprang up at once, cul
minating In a wedding.
INSATIABLE.
George A. Birmingham (Canon Haifa
aay), tl>a versatile Irish clergyman,
playwright and novelist, waa talking
to a New York reporter about the
American business man.
"ΓΗ tell you a story," he s»M.
"which hits off the American buelneaa
man welL
"A wife, stilt young, turned from th·
window at her aumptnona alneteenih
story apartment and said to her hue
band :
" 'George, ten years ago yen prom
ised me that when you made a million
you'd retire from business, and then
we'd travel and enjoy life."
"Here she begaa to err.
" 'You've got your million now," ahe
sobbed. 'Why do you keep on work
toe?*
"George, as he hurried into his over
coat, growled:
" 'Alt, that's Just like you—never sat
isfied!' "—New York Trftan·.
1 y
OLD CARPETS
Made into Reversible Durable
Rugs, Rag Rugs and Carpets
Woven. Write for Circular.
We Pay Freight to Us
Farmer Rug & Carpet Co·
RIVER. N. J.
Lw
HINTS FOR PRESERVE CLOSE1
Plckfed Peach·· Should by Alf Mean·
Be Among the Condiment» Stored
—Bramfled Cherries.
Pickled peaches are a dinner con
diment of unparalleled excellence
Many people prefer pickled fruit to
the sweeter jellies and preserves and
the good housekeeper always puts up
| pickled dainties as well as preserves,
i Jellies and jams for her well-stocked
| winter fruit closet.
Here !s a tried and true recipe for
pickled peaches: To seven pounds of
selected peaches allow half as many
pounds of granulated sugar, one quart
of vinegar, two ounces each of stick
cinnamon and clerres. Dissolve the
su/ar in the hot vinegar, add the
spices and boll for six minute·; add
the peaches and bcril slowly until the
! peaches have become soft enough to
be pierced eastly by a fork. Turn
out the fruit and boll the sirup down
to one-half. Now put in the peache»
again and let the whole just come to
a boll. Pour Into a deep crock and
covef when cold.
A Virginian housekeeper recom
mends thla recipe for brandied cher
ries: Cover large, oxheart cherrle·
which have been «toned with some
excellent brandy and let stand for <8
hours. Add to the mixture sugar in
a proportion of pound for pound. Do
not cook, but seal In glass Jars and
jet away in a cool, dry place. These
cherries are delicious for garnishing
whipped cream and frozen desserts. I
They may also be eerved in home
mixed cocktails.
AN OYSTER STEW RECIPE ;
Expert Recommend» This a* an Un
uauatly Appetizing Way of Serv
ing the Bivalve*.
Fannie Merritt Farmer, cookery edi
tor of the Woman's Home Companion, ,
present» a number of "Recipes for j
October" In that publication. Among
them la her recipe for Boston oyster
stew, which follows:
"Pat rtne> quart of oysters In a col
ander and pour over three-fourths
cupful of cold water. Carefully pick
over oysters, remove tough muscles ,
from half of them, and slightly chop j
remaining half with removed tough (
muscle». Add chopped oysters to wa- !
ter drained through colander, heat to J
the boiling point, and let simmer 1
three minutes. Strain through a
double thickness of cheesecloth, add
reserved soif part of oyster, and cook
until oyster· are plump. Remove
oyster· with a skimmer and put in a
tureen with one-fourth cupful of but- J
ter, one-half tablespoeful of salt, and
one-eighth tea spoonful of pepper. Add ,
oyater liquor, strained a second time, 1
uni one quart of scalded milk. Al- |
ways remember to scald milk in a
double boiler, which overcome* the i
daager of scorching. Serve with oys- 1
ter cracker· "
8ponge Cake, Orange Filling.
Mix well together three egg yolks,
three-fourths of a cupful of sugar,
tk« grated rind of one lemon, one cup
ful of sifted flour and one teaspoon
ful of baking powder. When well beat
ea together add a little salt and the
whites of the three eggs beaten stiff.
Bake for 15 minutes In Washington
pie tins. For the filling beat togeth
er the juice of one orange, with a little
of the grated rind, one egg, one cup
ful of sugar and two tablespoonfuls'of
warmed butter, and cook In a double
botter until it thicken·. Spread be
tween the layers of cake.
SOUPS THAT WILL BE LIKED
For th· Colder Day* There te Noth
ing Better Than That Med· With
Pea»—Other Suggestions.
To make thick p«a soup wuk ud
■oak overnight one pint of epilt peas.
Next morning put them Into a pot j
with two quarts of water. Meantime I
fry until brown two sliced onions and !
a head of celery In two oratn of (
clarified dripping. Pot them. In with !
the peas and fwo slices Qf bread cut ;
diagonally, a teaspoonful of salt and j
half that amount of pepper. Bring
to the boll, utmmer tar one and a
half hours, rub through a sieve, add
one pound of mashed potatoes, return
it all to the pot and brta# once more
just to the botling point. Strain if
desired If the soup la not thick
enough add a tableapoouful each of
flour and butter rubbed together and
let the soup heat for Ave minutes
longer. This soap 1» very nutritious
and would take th· place of meat.
For a good cabbage soup remove
the outer leaves from two «mall cab
bage· and cut Into shreds with half a
head of celery. Soak in hotting waiter
for ten minutes, drain and cool in
free h boiling water for tei minutes.
Once more drain and place in a pan
with two plots ot stock or water, one
ounce of finely minced sweet herbs
and pepper and sait to taste. Then
bring to a boll and simmer for fifteen
or twenty Misutee. Sorv· with grated
thesis.
Potato soup Is good and eheapv ο»
poclaliy If made without meat, al
though scraps of meat ar gravy may
be added if liked. Cot the·* medium
slxed potato·· into thin slice·, add
one small sites onion and a handful
of rice. Boll In water sulOclent to
cover. Parsley heightens the flavor,
but It should be lifted oat whoa well
cooked. When tke potato·· are done
blend a piece of butter the- aim of aa
egg with browned flour and stir it
Into the soup. This gives a rich color
sad appetizing flavor. Milk may ho
added, but it should be sparingly
used. Yoa may add carrots, beans,
peaa and other left-o%*r vegetables to
such soap. Drap £niuptings are nice
to strvo with this ιοαρι Take one
em. s—halt oggrteil ef water, a
pinch of salt and one teaspaaritt «É
bakipg poKdat Add enough flour te
najfe JI that will drop easily
Simplicity and plain nea« are the «oui
at elegance.
What ara the odda ao lone aa tha flra
of soul la kindled at tha tapar of con
vlvlaltfy, and the wind of frtandahtp
never moult· a feathar.
WAY· OF SERVI NQ PINEAPPLE.
Pineapples are oil· of our mott valu
able fruits; besides being most re
freshing and dell
elous to the taste
they k>T· a
marked medicinal
tbIu·, and are used
for affections ot the
throat. Pineapple Is
one of those satis
fying fruits which
may be canned or preserved without
losing all resemblance to the fresh
fruit.
Aa each year comes we find the
pineapple mors abundant, and In con
sequence more reasonable in price.
There are now few weeks in the year
when fresh pineapple is jot to be
seen in the markets.
Pineapple Compote.—Cook a cupful
of rice until it Is quite soft, and each
grain stands out by iteelf. Form the
rice into mounds about the size of
a slice of pineapple, place a slice on
top and pour over a sauce made from
the pineapple Juice, sugar, a little
lemon Juice and butter. Serve hot.
Pineapple Snow.—Drain the sirup
from a can of pineapple and when
boiling stir in two tablespoonful s of
cornstarch mixed with a little cold
Juice. Maeh the fruit to a pulp and
stir Into the thickened Juice. Beat
the whites of two eggs until stiff and
fold in lightly. Pour into a moM, set
on ice and serve with well-sweetened
whipped cream.
Pineapple Omelet.—-Make an ordi
nary flve-egg omelet and fold into It
while It li cooking and yet eoft a can
of shredded pineapple which hae been
gently cooked with a cupful of sugar
until the Juice has been reduced. Dust
thickly with eugar and brown.
Plneappte Fritters.—Sift together a
cupful of flour a half teaspoonful of
baking powder, a quarter of a tea
spoonful of salt, add a can of pine
apple from Its Juic·, sprinkle with
sugar and let stand one hour. Dip
each piece hi the fritter batter, which
should be thick enough to hold lte
shape when dropped Into hot fat. If
too thin add more flour. Fry In deep,
hot fat, drain on paper and duet with
powdered sugar. A sauce of the Juice
of pineapple with sugar and butter
makes them still more delicious if
served with them.
- s7(φ.
ΙΜΒΗΕ» OLD AND NEW.
Tripe le a food which Is easily di
gested, but one which Is not as often
on our tables as It should
be.
Tripe Fricaseee. —
Scrape a pound of trlpo
thoroughly, cut It In
small pieces and cover
with cold water. Let It
boil tor fifteen minutes,
throw away the water
and wash again In fresh
water. Tfien cover with
cold water and .Mmmer for five hours
very gently; add one small onion,
chopped; after cooking for fifteen
minutée drain off the water and add
two cupfuls of milk. ,Now stir in a
tables poo η ful of cornstarch, mixed
with & little cold milk, a grating of
nutmeg, salt and pepper; stir until It
fcoils. Remove from the heat, add the
yolk of an egg. mix well and serve
hot.
Tongue Canape.—Canapes are nfcn
ally eaten with the fingers and served
at tho beginning of the dinner. Some
ei«borate kinds must be eaten with m
fork.
Toaet triangles of graham bread,
•pread with butter. Cut slices of
conked tongue In small pieces, mix
with cream?.d butter, add two table
apoonfuls of capers to each half-cup ot
tongue. Spread on the bread. Sprtnkla
with salt and cayenne and garnish
with chopped watercreis.
!
KjE/Flcienf Wcure'/eepini
aiaj _ Py Henrietta D.Grauel · *
W i trr-"- jtM*a uti»u«> ■
Jerusalem Artichokes
These little tubers are sweet and fine now while they are fresh. They
' are very like new potatoes and after they have been out of the ground
a few weeks will not cook nor taste so well.
Do not pare or scrape these young artichokes but give them a pre
liminary boiling in salted water when the skins will slip oft with gentle
(rubbing. Brown in hot butter Just as with new potatoes.
f Another way Is to make a puree of artichokes. Blanch and skin them
, as directed. Then cut them to a uniforai size, not larger th»n « pigeon's
egg. Place these pared pieces In a shallow baking dish. Press the bits
, you have cut off in shaping them through a sieve, season it with butter.
, salt and pepper and mix in the yolk of one egg. Put this paste around
t the artichokes in the baking dish in the shape of a border. Fancy cooks
ose a border mold for shaping this but you can do it with a spoon so tt
will look very pretty. Sprinkle grated cheese over the top of the 'chokes
and the border and pour a thin white sauce over this; add more cheese,
[then brown it well in the oven and serve.
Artichokes are baked too, just as potatoes are, in their skins, and
eaten with butter, salt and pepper. They are peculiar in that they are
I liked very greatly and eaten heartily of or else they are disliked. This
I is strange because they have not much taste in themselves, nor sufficient
ι flavor to dominate any other food.
Little children like to scrape them and eat them raw with salt, and
! some grown persons enjoy them so.
The plants turn toward the sun as they grow and are called gira
sole. Once planted they are almost impossible to get rid of. I have seen
whole fields overrun with the tall ugly plants in New York State. Plow
ing only scatters the potato-like roots and the tiniest of the tubers—not
larger than a marble—will produce a great, strong plant.
' t
Kimono Jacket and Morning Cap j
EVERY woman, young or old, likes
the comfortable and dainty morn
ing cap and Jacket which we usually
classed as dressing sacques and break
fast caps. It ta λ* the beginning of
tin «Jay that they serre their owners
beat Nothing but the kimono jacket
le made with a view to being put on In
th· shortest possible time, and no
headdress but the breakfast cap Is de
signed to make up for a lack of hair
dressing These virtues of the cap
and jacket are enough endear them
to the average human.
But they do more than simply add
to one's comfort, for It is the fashion
to make the articles for the. breakfast
garb of pretty, gayly colored fabrics
or of flowered materials and to deck
them oat with laces and ribbon"!.
They are bright and "homey" looking
tnd the admiration of other members
of the household. A very pretty
breakfast cap help» to start the day
right. Of such au inexpensive Ιη.ίπττ
everyone may have a number so aR
to add variety to the morning toilette.
Consider the number of fabrics one
may choose from to make the break
fast jacket. AH the fine cotton
weaves, lawn, dimity, organdie, mull,
batiste, crepe, voile and challie. They
are made hi all colors and In the most
beautiful of flowered patterns. They
are inexpensive and It takes only a
short length to make a jacket.. Or if
something more rich is wanted there
are the light weight silk», embroidered
crepe*, net», plain and figured, ' and
laces. Bujfthe breakfast jacket is
quite as pretty in the cheaper cotton
good· as la the others.
There are many terms of the jacket.
All pattern companies supply rat'erns
for them. The most pract: · .1 ή& tlw
simple ones that can be fans Jer'd
easily. They are no trouble to riifi's,
so that every woman may s-ip^y h r
self v.itb these gay and becoming ■■gar
ment·» f
The very rfmplest of designs i">
shown in the picture given here, it
is cut by a kimono pattern and mad"
of figured cotton crepe showing a
small Tosebud on η white surfccfl.
The only suams are tha underarm and
sleeve seams. When these aro felled
the bottom and fronts hummed and
the neck bound, the garment is read?
for trimming
A ruffle of shadow lace is sewed to
ill the edges. Pink ribbon an inch
and -x half wide fs used for fastening
the neck and the front-s. A half yard
sewed to each side ties into pretty
bows. Three yards will provide these
and small bows to set on the
sleeves as well φ
The rap is made of a puff of white
mull gathered on an elastic cord. A
band of the Pgured crepe Is sewod
across the front and turned back
about the face. Thfs Is one of the
washable cape made to outlast an ex
perience in the laundry. There ar®
many others, of ribbon and laces, witij
frills and flower trimmings that are
prettier but less durable. It takes sk>
little to make these bits of finery»
even when ribbons and laces are usod(
that most people can afford them.
The eai> shown in the picture is an
excellent pattern for a sweeping or
dusting cap. No οιη should neglect
to protect the hair as much as pos
sible from dust, which is its worst
enemy.
JULIA BOTTOMLEY.
««r-i
At ΛΙΙ Good, Grocers
FLOU
—thelow cost will surprise you.
Heckers' Flour means real economy.
—more loaves of better bread.
—tlie finest kind of biscuit, cake, pastry.
The War Cost-of
Flour prices are higher—but flour is not "dear'
Bake bread with