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The sea coast echo. [volume] (Bay Saint Louis, Miss.) 1892-current, March 10, 1917, Image 2

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Persistent link: https://chroniclingamerica.loc.gov/lccn/sn86074033/1917-03-10/ed-1/seq-2/

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• pilia Bollomlerl ■ V| FOR THE CTILBBEN | M | FOR THE HOUSEWIFE | ’ M I TOH ALL |
Ingenious Disposition Made of Hair Which Is Abundant but Not
Particularly Long Strip of Malines Used Effectually—Riding
Habit Which Is About the Last Word in Such Togs.
Here is one of those new coiffures
that dispose of the ends of the hair
In some mysterious way without coll
or braid or twist or any other visible
means, except two soft curls at the
nape of the neck. We look at it to
admire and to ponder the ingenuity
that made so beautiful a disposition
v!;Xv:v;vX£:+X;>x f
New Departure in Coiffures.
of hair which is abundant but not
long. The secret of dressing the hair
In this way appears to he In parting
l< nff la the right way.
The front hair for this coiffure Is
parted off and combed forward as for
a pompadour. The remainder of the
hair is combed to the back of the neck
and tied, and the ends are separated
in it) two strands and curled. The front
hair is parted at each side above the
temptes, and waved. At the top of the
head the hair is brought back in a
small pompadour, the ends loosely
twisted ami pinned to the crown. The
side hair is cymbed down over the
Riding Togs for 1917.
A model to which yon can pin your
faith, if you are contemplating a new 7
riding habit, is pictured here. It is
made In one of the new weaves that
hav4? been so much promoted for sports
wear, but probably as good a choice
as can be made for practical service
is covert cloth. A dark tan color in
this material, cut on the same lines
ns those of the habit shown here, will
furnish its owner with the best of
style. She can wear it with the assur
ance that it is correct.
The coat is cut on the trimmest of
lines and is as severe as the art of
the tailor can make it. la some of
the new habits coats are a very little
longer than in this conservative
model. But this is a matter of per
sonal taste, and a difference of an
inch and a half perhaps covers the
latitude of choice. The waistlines are
very long and the skirt moderately
The hat is less stiff than the regula
tion hat for riding, but has cot dis
placed its rigid predecessors. Like
Mje material in the habit it is anew
ears, spread over the back of the head,
and the ends turned under at the nape
of the neck. It is held in place with
invisible wire pins. A single strand
above the left temple is left free, how
ever, until a larger shell comb has been
thrust in at the crown. It is brought
back over the comb and its ends are
concealed by pinning them under the
top of the comb.
In this coiffure there Is a short fin
ger of hair’ across the forehead, which
is slightly curled. The shell comb
is brightened with two rows of rhine
Coiffures of this character are in
evidence at the theater, and there is a
pretty fashion of covering them with
a strip of the finest malines as like the
hair in color as possible. This is al
most invisible, like a hair net, and
just where it begins or ends keeps one
guessing. But it keeps the hair neat
and supports the coiffure.
arrival in the realm of apparel, and
is comfortable and elegant. It fits the
head snugly and is so constructed that
it may be made to measure. This is a
boon to women who have abundant
hair. *
There are “dress” habits and polo
habits in which the most vivid reds
and greens demonstrate a courageous
use of color in riding togs. These
high-colored coats are worn with white
trousers, and the polo coats are sleeve
less. But they are another story.
A Dainty Pillow.
Boudoir pillow covers do not neces
sarily have to be embroidered to be
dainty. Good-looking ones are simply
lace-trimmed. One seen recently had
two three-inch bands of fine cluny in
sertion set in diagonally across either
corner, and the effect, it must be con
ceded. was excellent.
“It was very early one morning.”
said Daddy, “and the Little Birds
wanted to get up.
“First one Bird
_ y~s. started to twitter
’ ( 1 [ and chirp.
“ ‘Hush.’ said
his mother, ‘you
/will wake up all
xX'i the other little
*') I* S Birds. It’s too
early to get up
/ yot/
LJ “ ‘But, mother,’
chirped the little
Bird. Tin so very
[fVT wide awake.’
“Hush,” Said His “ ‘Take another
Mother. ,uu ’; sa,d 11,3
“ T can’t,’ said the little Bird. ‘1
haven’t another nap left in lue. Not
even a wee one.’
“ ‘Put your head under your wing,
and try,’ said his mother.
“But still the little Bird would not
get to sleep again, lie chirped some
more and begged his mother to let him
get up and play and sing.
“And as he had made so much noise
begging his mother to let him get up
all the other Birds were waking up,
shaking their feathers and trying their
little voices.
“ ‘There, there,’ said the little Bird
delightedly. ‘All the Birds are getting
up.’ And before his mother could stop
him he sang a long and wonderful
“ ‘That was beautiful,’ said his
mother for she loved her little Bird's
voice. ‘But this evening you must go
to bed much earlier.’
“ T will,’ said the little Bird, ‘be
cause then I will be sleepy. But now,
oh. how wide awake I am!’
“Somehow none of the other mother
Birds were angry because their Chil
dren had been awakened. They all
wanted to get up early that morning
in Birdland —they didn’t know just
why at first but after a little while
they found out.
“Their wings had all been touched
by the Fairy morning dust. This dust
makes the little Creatures wake up,
wiiile the evening dust puts them to
sleep. The Fairies have dost for the
Birds, for Animals and for Boys and
Girls —and w’hen they get out of sleepj’-
dust, they get a fresh supply from old
Mr. Sandman who keeps a storehouse
of sleeping dust.
“But the morning dust the Fairies
love to sprinkle over the little Birds.
They are so awake and fresh and love
ly, in the early morning, the Fairies
“When the Birds had all opened their
eyes and had txied their voices they
suddenly saw a great big Bush full of
“ ‘Water, water, dewdrop water to
drink,’ shouted the Birds.
“They flew to the bush and then
from all around they saw the Dawn
Fairies —ail just the colors of the early
“ ‘T-r-i-1-1, trill,’ called the little
“ ‘Good morning, best of good morn
ings,’ said the Dawn Fairies, and as
they spoke there fell from their wings
little baskets lined with moss and
tilled with tiny Worms for the Birds’
“ ‘Oh, t-w-i-t, twit,’ said the Birds.
And they began te eat their breakfasts.
“ ‘We’re to have a concert,’ said the
Fairies, ‘for soon, soon, you will have
to be of? for a ________
warmer spot than
this, and we want
a concert before -v>Jlj/yrf)'
“‘But won’t you f\/~ \ * !Y
come and visit \ \)
us?’ asked one of \ jffisfik Wgfc ;
the Birds. \Wv|T
“‘lndeed we 'tLs?' l V/fA
will,’ said the )*k\S&- m .JJu
Dawn Fal r 1 es. Ho*
‘But we had to A/'
have some excuse mo*>* o *"f s\l\//
for waking’you up p \AT
to give us a con- y'j
cert this morning. - \j - .
We felt so much Th Took R#-
“f ° ne - „ served Seats
“ ‘We are flat
tered,’ sang the Birds. Some of them
made bows, and others hopped around
tnd around the Fairies singing,
The Fairies of the Dawn,
Who Wake us up at Morn.
Make us Happy, Free and Gay.
Hurrah, oh Hurrah!
“The Fairies laughed at the little
verse the Birds sang, and then they
took reserved seats on the best branch
es of the low trees near by.
“ ‘The concert stand will be the bush
which holds the dewdrops,’ said the
Queen of the Dawn Fairies. And all
the Birds took their places on the
bush from where they sang solos, duets
in chorus and in groups of six and
eight. The Dawn Fairies were delight
ed and just before the concert was over
they gave the Birds acorn cups filled
with rare Flower Honey!”
The Longest Word.
A teacher one day asked her class
if they knew which was the longest
word in the English language. A
small hand waved frantically.
“Well, Johnny, what is the longest
word ?”
“Smiles,” promptly answered John
“But that has only six letters I”
“Yes’m. I know it, but it’s a mile
between the first and last one.”
The dream In that of a greater good,
lifts humans from the level of brutes.
Take this dream from them and they
are like quenched comets.
For those who prefer mince meat
without cooked meat the following
recipe will b e
Uncooked Mince
meat. —Into a large
crock put alter
v i \\\ j|j natcly in layers
one pound of fresh
Mtear-r: beef suet, finely
chopped, two
pounds of raisins, one pound of dates,
half a pound of mixed nut meats, one
pound of currants, two pounds of A
sugar, two pounds of sour cooking ap
ples, finely chopped; half si pound of
crystallized ginger, chopped; the same
amount of citron, also finely cut; one
teaspoonful each of salt, allspice and
ground cloves, and cinnamon and the
grated rind and strained juice of two
lemons and oranges. Mix with a pint
af boiled cider. Stir with si wooden
spoon several times the first two days;
put into jars and cover. When using
and more cider if needed or fruit juices.
Ham Dumplings. —Mix together one
quart of sifted Hour, two teaspoonfuls
of baking powder, one teaspoonful of
salt, one well beaten egg and enough
sweet milk to make a biscuit dough, j
Roll out and cut in pieces the size of a j
saucer. On each place a half cupful
of raw smoked ham, finely chopped,
and a dash of pepper and butter, with
a teaspoonful of water to each. Moist
en the edges of the dumpling and seal
by pinching them together. Drop in
boiling water slightly salted and boil
20 minutes.
Frozen Pudding. —Make a custard of
a pint of milk, three egg yolks and a
cupful of sugar, with a pinch of salt; ;
strain and add a little melted chocolate
to flavor; then fold in the whites of
the eggs and a cupful of whipped
cream. Prepare raisins by steaming
them, a little sliced citron and candied
cherries; into the custard
and freeze. W*hen firm mold in a fancy
Plucked Cod. —Boil the fish until
the bones and skin may be removed,
then chop it and mix with equal quan
tities of seasoned mashed potatoes.
Add scraped onion, pepper and salt
to taste and enough cream to make it
of a creamy consistency, then add a
tablespoonful of butter and heat well
on the top of the range. Serve with
drawn butter.
You will find as you look upon your
lif* that the moments that stand out
above everything else are the mo
ments when you have done things
a spirit of love.—Drummond.
To have variety and yet maintain
a reasonable economy is the problem
of the thrifty house-
E Codfish Balls.—These
are not ordinary, hut su
perior. Mix two cupfuls
of freshly riced potatoes
with ope cupful of
shredded codfish which
has been parboiled and
drained. Add one table
spoonful of butter, one
eighth of a teaspoonful
each of curry powder and paprika. Let
this cool and make into balls, handling
them lightly; roll In beaten egg mixed
with water, then in fine crumbs. Place
them In the refrigerator until well
chilled. Then fry in deep fat.
German Cheese Cakes. —Mix one
pound of cottage cheese with one-half
cupful of granulated sugar and one
half cupful of flour. Separate the
yolks and whites of four eggs; add
the beaten yolks to the cheese, flour
and sugar. Beat the whites of the
eggs stiff, adding a pinch of salt. Add
to the mixture witfi sufficient milk to
make the consistency of griddle cake
batter. Spread on a sheet of well
greased paper in a flat cake tin. cover
the top with a fine sprinkling of cin
namon and some well-washed cur
rants that have been floured. Bake
for 20 minutes in a hot
White Bean Soup. —Take a cupful of
beans, two or three slices of salt pork,
and a quart or cold water. When
the water boils away, add more, al
ways keeping the quantity a quart.
Let the beans simmer for four hours,
then add a cupful of cut celery, one
onion, cut in slices, and a small piece
of redpepper; cook one hour. When
ready to serve, press through a
colander and add one cupful of crou
tons and a little hot cream, or a fourth
of a cupful of tomato catchup gives a
change of flavor.
Popcorn Marguerites. —Make a sirup
of one cupful of sugar and one table
spoonful of vinegar and boil until it
threads; then pour it upon the whites
of two eggs. Beat until thick, then
stir In three cupfuls of freshly-popped
Corn; spread wafer with the mixture
and bake until brown in a moderate
Smothered Rabbits. —Clean a pair of
rabbits and parboil in water with a ta
blespoonful or two of vinegar for an
hour or less, depending upon the age
of the rabbits. Drain and rub all. over
with olive oil, season with salt, pep-
per and a bit of onion; put into the
baking pan, adding a little boiling wa
ter after they have browned, roast,
busting often until tender.
All men whom mighty genius has
raised to a proud eminence in the
world have usually some little weak
ness which appears the more conspi
cuous from the contrast it presents to
their general character.—Dickens.
Pineapples as well as all other
fruits are best when eaten fresh, ripe
and without sugar. Ow-
Bing to the vegetable pep
sin which pineapple con
tains, the juice of the
pineapple sho u 1 and be
scalded before combin
ing with gelatin or egg
white, as otherwise the
- pepsin dissolves the al
bumen, making it neces
" L ~-v_ sary to use a larger pro
portion of the gelatin.
Pineapple Delight. —Arrange on in
dividual plates as many slices of pine
apple as are needed. In the center of
each slice place ice cream in the shape
of a cone. Add a tablespoonful of
whipped cream and sprinkle with
chopped nuts.
Pineapple Cake. —Make an angel
food or any kind of preferred cake,
either layer or in sheets. Just before
serving put the layers together with
whipped cream into which has been
stirred sufficient grated pineapple to
flavor. Sweeten to taste.
Pineapple Salad. —Cut the fruit in
two pieces lengthwise, putting the
halves together in the form of a boat,
after removing the fruit. Fill with any
one of the following combinations:
Pineapple with celery and nuts, with
mayonnaise; pineapple and grapefruit
with celery; pineapple, sweetbreads,
celery, nuts and oranges; pineapple,
1 bananas, celery and nuts.
Pineapple With Cheese. —Place a
• slice of pineapple In the center of a
nest of head lettuce, place a ball of
seasoned cream cheese in the center,
sprinkled with a little rlced yolk of
Poinsettia Salad. —Arrange a slice of
pineapple on lettuce and on the slices
place pieces of red pepper cut in the
form of a poinsettia blossom; deed,
hard-cooked egg may he used for the
center or a little cream cheese.
Pineapple Fritters. —Stir-grated pine
apple into a fritter hatter, using a cup
ful of flour, a half teaspoonful of bak
ing powder, a pinch of salt, two well
beaten eggs, a half cupful of sugar
and a half cupful of milk. Beat well
and use a cupful of grated pineapple.
Fry in small spoonfuls in deep fat.
Serve with pineapple sauce.
A happiness that is quite undisturbed
becomes tiresome; we must have
ups and downs; the difficulties which
are mingled with love awaken passion
and increase pleasure. —Moliere.
Just a plain, well-made apple pie
may be made quite festive by covering
It with . whipped
nish as possible.
Stuffed Cabbage. —With a small
amount of cold, cooked chicken and a
little cooked rice a most savory dish
may be prepared. Take a small, loose
cabbage head. Scald It, and when the
leaves are limp, open the cabbage and
put two tablespoonfuls of the mixture
in the center, then fold over the leaves
and put another layer outside these
leaves; continue until the cabbage is
well filled. Tie it up in a piece of
cheesecloth and put it into a kettle of
boiling salted water. Cook until ten
der, drain and serve with a Hollan
daise sauce, or with a sour cream
Other meat, such as well-seasoned
sausage or chopped meat, may be used
in place of chicken.
Tomato Cocktails. —Prepare six pep
peppers as directed above. Have ready ;
four peeled tomatoes cut in halves,!
squeeze out the seed; chop fine one |
onion, put it in a cloth and wash well!
with cold water, wringing It out dry.
Cut the tomatoes in cubes, add the
onion, half fill the peppers, cover with
French dressing, dust the top with
chopped parsley and serve.
Large, white stalks of celery stuffed
with finely chopped nuts and cream
cheese may be attractively placed,
spoke fashion, on a plate, with a gar
nish of radishes cut in the form of tu
lips, using parsley to make the gar
nish more attractive.
Italian Polenta.—This sounds quite
foreign, but is nothing more than the
old-fashioned corn mush, made as our
grandmothers used to make it, stirring
into it a beaten egg. some butter, and.
if liked, a little grated cheese. Then
put into square tins to mold. Wet the
tins in cold water and pour in the
mush. When stiff, it may be cut in
slices and fried, and no dish is more
appetizing served with or without
SS)TTveirTarc arvd CvdfivatioTv
n Jfca
White Carnations of Rare Beauty,
Shortly after the death of the late
President McKinley the carnation hud
a perfect wave of popularity, due
largely to the fact that Mr. McKinley
was particularly fond of the flower
and nearly always wore one in his but
tonhole. For a time, following the
first interest in the flower, it seemed
to be on the wane as a public favorite.
Now the carnation is riding back to
the place of a leading fad. The deal
ers do not know why, but they are
getting a demand for more of the car
nation family than they have for years.
White, pink and deeper red are the
shades in vogue, although some of the
mixed flowers sell well.
Mankind is a very peculiar collective
animal. Somebody said that the av
erage man spends the first half of
his life trying to destroy his health
and the second half trying to rebuild
it. That is surely his method of
handling most of the propositions that
confront him.
This is more strikingly illustrated
in the case of forestry than In any
other respect. Once let the march of
progress begin and the ring of the
woodman’s ax is heard and the path
of civilization is marked by the fallen
trees. Then comes the time when it
becomes apparent that the rebuilding
of the forests is a prime essential and
the people go to more trouble to recre
ate what they have destroyed with lav
ish hand than would ever have been
necessary had a little foresight been
Showing the extent of the govern
mental interest in replanting the for
ests, there will be more than 8,000,000
trees available next spring for refor
esting operations from the stock now
in the Pennsylvania state nurseries
More than half of the 8,000,000 are
white pines. Some figures on the re
mainder of the stock will be of gen
' | \A* • .yl/.vl iivs(Sr '^’^S,
The Honeysuckle Is Rapidly Coming Into a New Place Where the Individual
9us>> fs Being Cultivated for Its Value as a Garden Asset. i
eral interest. Norway spruce number
1,013,000; Scotch pine, 1,288,000; pitch
[tine, 702,000; European larch, 430,000;
Japanese larch, 34,000; sugar maple,
2,000; and Douglass fir, 4.000.
Last spring 15 bushels of black
cherry seeds were planted, in the hope
that trees might be produced which
would serve for timber and for bird
food. The unfavorable weather re
sulted in making the crop almost a
complete failure.
A million and one-half trees were
planted last year by private individu
als from stock supplied by the depart
ment. It is the intention during the
coming year to have enough stock on
hand to meet all possible demands for
free distribution. There is no restric
tion placed upon the distribution ex
cepting that the trees must be used for
reforesting and not for shade or orna
The department does not ship the
trees excepting in lots of 500 or more.
To purify water in the lily ponds
and to destroy insect life in it, slake
fresh stone lime in water, making a
liquid as for whitewash, then stir
some of this into the water until it
becomes thoroughly Incorporated, If
not effective add a little more. The
lime must be fresh and sharp.
There was a time when but two
classes of honeysuckle were known.
One of them was the climbing type;
! the other the wild variety that chil
dren brought in from the woods. Re
cent cultures show that the honey
suckle Is being developed in tree, or
bush form, with till of the individual
characteristics of the wild variety and
the best results of culture added. The
bushes make attractive and valuable
home garden decorations and will be
much sought during the coming sea
The plants give both flowers ami
foliage, and in addition supply a per
fume that is pleasing.

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