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The sea coast echo. [volume] (Bay Saint Louis, Miss.) 1892-current, July 07, 1917, Image 6

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Persistent link: https://chroniclingamerica.loc.gov/lccn/sn86074033/1917-07-07/ed-1/seq-6/

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Consider the Maid of Honor.
When in the course of June events
it becomes necessary for the bride to
proceed to the altar, she is a wise
woman who makes the most of her
maid of honor. Let the girls who pre
cede her stateliness be arranged like
the May In costumes that befit their
youth and the dignity of their mission,
and let the dress of the maid of honor
be varied just enough to accent her
presence and add another interest to
the spectacle.
Those who take upon themselves the
delightful task of designing costumes
for the wedding procession, have been
prodigal of ideas this year. But as
one mind they seem to have settled on
pale pink for the garb of maids and
flower girl. The pink is a mere blush
of color through net or lace, or in love
ly georgette crepe, and it seems that
nothing else could be quite so pretty.
Bridesmaids gowns of the net-top
I What Can We Do?
+ Just now it is
likely that every
good American
woman is asking
herself a question,
every day, and will
continue to ask it
until she has
found the answer. The question
Is; “What can I do, now that
my country is at war, to help? What
shall be my part and how shall I play
!t with credit to myself and to the ad
vantage of ray community?” Probably
the answer lies closer home than most
of us imagine. The first thing we
women must learn is—to not be terri
fied. Some of those who are dear to
us—dearer than life, perhaps—must
follow the flag. We must school our
selves to be willing to see them go and
acquit ourselves as beseems first-class
women. There is no use shaking hands
with trouble until we meet it. but if
we must meet it. let us meet it bravely.
The women of France have made a
glorious record for themselves and we
shall not be less courageous.
We can conserve food and clothing
against the time of need. Every house
wife who saves foodstuffs and elimi
nates all waste in her own household
is doing a patriotic duty, and there
fore it is nothing less than ill-bred to
tolerate waste at this time —or any
other time, for that matter. In rural
communities women can preserve and
can and dry more food for use next
winter than ever before, and something
In excess of the needs of thoir own
families. They may be called upon to
help those less fortunate than them
selves In the future, those who are
powerless to make provision In this
way. In some communities house
wives have already banded together to
can and preserve fruits and vegetables
to be put on sale when there is a mar
ket for them. This is in excess of the
food each provides for the future use
of her family.
Clothing is also to be conserved, es
pecially that made of wool. This
doesn’t mean that it Is to be hoarded,
but that a use is to be found for it
when the times comes, and that sub
stantial garments are not be thrown
away simply because fashions change.
Now is the time to be frugal—in order
to be generous. Who knows what the
fate of France would be but for the
frugality of its people?
Then there is a great work to be
done for the American Red Cross.
Money must be raised, hospital sup
plies provided, bandages made — and
tvomcn must do this work. They are
laces, worn over underskirts of pink
georgette, leave nothing to be desired
in beauty. The laces are forty inches
wide and not expensive. Dresses of
plain net with lace medallions set in,
or strips of lace joining the breadths
in the skirt, are used instead of net-top
laces by way of variety. Nets and raa
lines are the features of this year’s
bridesmaids’ gowns along with the
choice of pink as a background.
A scarf, hat and bag of pink geor
gette crepe, trimmed with small, silk
hand-made roses, make up a set for
the maid of honor that will enrapture
her and all beholders. Let us suppose
her in the same sort of go\a® that the
other maids wear, with this addition,
she will be placed in the right way.
And if there are no other maids, a set
of this kind ought to fortify any girl
to the point of bearing the responsi
bility of attending the bride alone. It
will cover her with glory.
ready and willing, and thousands of
them will find comfort in devoting
their energies to work of this kind.
Tassels of All Kinds.
Tassels are used on afternoon frocks
as well as on party dresses. Chinese
tassels, which are usually made of
green, black and blue, with possibly a
bit of Jade at the top, give color to a
dark gown. One is worn at the girdle
or one at each side of the hips. Tas
sels are worn in every way, but they
are not always Chinese. Some are
made of colored crystals, of pearls, of
rhinestones, of jet beads, of colored
silk floss and some of them are ap
parently the kind that are sold in the
upholstery departments. It seems to
be the growing fashion to put some
kinds of a tassel at each side of the
girdle, so that It will hang just in
front of the hips. Evening wraps are
tied across the chest, with wide stream
ers that end In tassels; medieval
sleeves have their points heltf down
by tassels; trains are weighted with
a tassel to keep them on the floor;
some of the new high shoes have tas
sels at the top in the European fash
ion, and tiny tassels of ostrich feath
ers or curled silk are used on deep
New Boots for Sport.
For walking boots plaid effects are
shown, and with the golf shoes go knit
ted socks which turn back just un
der the knee. One of the most in
teresting of the golf shoes Is the
“Scotch brogue” with a kiltie tongue,
an adaptation of a model that has
long been worn by English golfers.
The tongue, which is sewed to thei
shoe on either side and ends about the
top in a fringe, prevents water, burs,
etc., from getting inside, while a strip
of rawhide between the inner and out
er soles, makes the sole waterproofed.
The counters are on the outside.
It is almost impossible to find plain
white net which is of a mesh fine
enough to allow of its use in mending
delicate lace. The problem has been
solved by the purchase of plain “foot
ing,” which can be had in very fine
net Its Invisible selvage is an advan
tage, as Is also the fact that a small
piece can be purchased instead of a
“double width” strip of the net by the
yard. ...
H w*
“Some of the trees,” said Daddy,
‘were talking about themselves softly.”
“ ‘lt’s so nice to
n be welcome,’ the
ii f°\ tiny buds were
II V saying. ‘When we
/w\ X. f yawn and bud —
f 1 J for budding with
f (f us is the same as
/VVV)\L| f yawning with
y Grown-Ups and>
V\f Children when
Y, V tii they are thinking
J/t*? of getting up in
i the morning
1 /A I they like to watch
A Little Fairy us - t)f course
Happened Along. That makes us
very happy!’
“ ‘Yes,’ said another bud, ‘it is so,
nice to have them like to see the green,
for we are such a pale and light green
when we first wake up. We are really
still half asleep.’
“Just then a little Fairy happened
“ ‘Tell me, buds,’ she said, ‘why you
take so long to come out into leaves?
When people get up, it is usually with
a bound and a jump—though, of
course, sometimes it’s not.’ And the
little Fairy looked quite sad for she
didn’t like to think of lazy people.
“ ‘But you are different,’ said the
Fairy. ‘Leaves, buds, flowers, grass
and all such things always have rea
sons for what they do. Won’t you
tell me your reasons?’
“The leaves, or rather buds, seemed
to grow a little larger. For in truth
they were swelling with pride that the
Fairy was talking to them.
“ ‘We do so enjoy being liked,’ said
the little bud who had grown the most.
‘We love to be encouraged—helped
“ ‘But how can anyone help a bud?’
asked the Fairy. ‘l’d be only too glad
to help, but I don’t know how. Won’t
you tell me?’
“ ‘The Sun encourages us by shining
end smiling at us. The South Wind
whispers secrets to us and we are
helped so much by the secrets —for the
South Wind tells us such lovely things.
And she promises us more sunshine,
more warmth, more brightness. And
then there are the clouds and their
promises. They tell us they will not
forget about the April showers. They
pever have, and 1 don’t believe they
ever will.’
“ ‘Ah, yes,’ said the other buds, ‘how
we do love the April showers.’
“ ‘And,’ the first bud continued, ‘it is
so glorious to burst into bud and
bloom again after a long winter when
the branches of the tree are bare, that
we like to do it slowly and enjoy ev
ery second of it. Besides, the tree
has been so used to being lonely that
it would be too much of a shock if
jve came forth all at once. We just
peep forth first of all and tell the
tree that we are coming, for spring is
“ ‘Oh, how nice,’ said the fairy.
“ ‘And then,’ said the bud, ‘we whis
per some more and we say that soon
we will be in our best spring suits of
green and make the tree look very
“As the bud was talking the Sun
looked down to listen, for he wanted
to hear what the bud was saying, and
What the other little buds were think
“The south wind was blowing gently
and she stopped to wave over the tree
and hear their secrets while she told
them some of her favorite ones.
“ ‘Let’s see a little more today,’ said
the other buds, and the one who had
been talking to the Fairy said:
“ ‘Yes, we will peep forth a little
more today. The Sun is so kind, the
South Wind is so good, and we must
see you a little
better while we <f
talk to you.’ 0
“So the buds /
came out further P /
than they had on a nd. rif F
.any day and they \]Afhll I
looked so fresh
and green and y* fU ya \ ySf
“ ‘Ah, how young 1/
I feel,’ said the &’ \ i/K ‘ A
little bud.
‘“We all feel
so young, too,’ h\V\ vC
said the other ikH Vv \sA V
liud f- ~ South Winds Whl*.
“‘You are all Socrots.
young,’ said the Fairy. ‘You are buds,
wonderful spring buds, and you’ll soon
be leaves I’
“The buds came forth a little more
find smiled gently at the Fairy to show
her how pleased they were at the kind
things she was saying to them, and
when they smiled a little more green
“The Grown-Ups that day said,
‘How far the buds came out today.
They’ll oon be leaves if they keep
coming out at this rate.’
“But the little Fairy knew the se
crets of the buds.”
The Golden Tomorrow.
It is easy to believe in that golden
tomorrow. To young people particu
larly, the future seems bright with
promise, no matter what the com
plexion of the present. But It should
be remembered that tomorrow- is likely
to have a strong resemblance to to-day,
and that the future is made golden by
ardent work in the present—Girls 1
When you get into a tight place and
everything goes against you, until it
seems you cannot hold on a minute
longer, never give up then, for that is
just the place and time when the tide
will turn. —Harriet Beecher Stowe.
This dish may be served hot with
tomato sauce or cold, thinly sliced.
Veal Omelet. Put
E three cupfuls of cold
cooked veal through the
food chopper,' with one
slice of salt pork, add
three crackers rolled
fine, one beaten egg, two
tablespoonfuls of butter,
a teaspoonful of salt and
a little pepper and nut
meg. Mold in an oblong
loaf, put in ft pan with
a little cold water, rub over the loaf
with softened butter and sprinkle with
crumbs. Baste while roasting and
serve when the crumbs are brown.
Planked White Fish.—Clean and
split a white fish and put it skin side
down on a well buttered plank one
and a half inches thick. Sprinkle with
salt and paprika, lemon juice and
melted butter. Cook the fish in a hot
oven until tender. Garnish with hot
mashed potato forced through a pastry
bag. Brown the potatoes slightly be
fore serving.
Caper Stuffing for Fish.—Take three
slices of bread and a slice of salt pork
finely chopped. Add a tablespoonfui
of butter, one teaspoonful of capers,
one-half teaspoonful of sweet mar
joram and stuff the fish.
Cucumber Cream Sauce for Fish.—
Whip one cupful of cream until stiff,
add a tablespoonfui of vinegar, salt
and paprika to taste and continue beat
ing. When stiff enough to hold its
shape fold In one pared and chopped
Hollandaise Sauce for Fish. —Wash
a half cupful of butter in cold water,
using a wooden spoon to press out the
water. Put one-third of the butter in
a double broiler with the yolks of two
eggs and a tablespoonfui of lemon
juice. Place the saucepan over iiot
water and beat constantly until the
butter is melted; then another third
of the butter, beating as before; as it
thickens add the last third with the
salt and seasonings needed.
Onion Cream Sauce for Meat. —Make
a rich white sauce and add a cupful
of boiled onions chopped fine, season
well with salt and pepper and serve
with veal, mutton or poultry.
Pressed Veal —Cook together three
pounds of veal, one onion sliced, two
stalks of diced celery, one tablespoon
fui of sugar, one and a half tablespoon
fuls of Worcestershire sauce, two
tablespoonfuls of tomato catchup, two
teaspoonfuls of salt. Half a cupful of
minced mushrooms are added to the
meat after it is cooked and chopped.
Moisten with enough of the meat stock
to mold, then pack into a bowl and
cover with a plate.
One who claims that he knows about
Tells me the world is a vale of sin:
But I and the bees and the birds, we
doubt it.
And think it a world worth living In.
—Ella Wheeler Wilcox.
We have begun to take courage
again at the price of eggs and to see
times when , an
with eight to ten
eggs unless they are cooked as small
omelets, for too large a one is apt to
be tough and either under or over
done. Four eggs makes a good-sized
omelet to be successful.
Italian Cheese Omelet. —Separate
whites and yolks of three eggs, add
three tablespoonfuls of water, a pinch
of salt and a dash of pepper to the
yolks, beating well. Whip the whites
until light and stiff but not dry, stir
in the yolks lightly and put into a
hot buttered omelet pan. When ready
to fold sprinkle thickly with a well
flavored cheese, fold in half and place
In a hot oven after sprinkling with
cheese. Remove when the cheese is
melted and sprinkle with finely minced
Celery Omelet.—Beat the yolks of
two eggs, add two tablespoonfuls of
cream, two of chopped celery, and salt
and pepper to season. Fold in the
well beaten whites of the eggs, cook
in a hot buttered pan until lightly
browned underneath, then place in the
oven to finish on top. Fold and turn
out on a hot platter. A rich white
sauce may be served with this, making
a most satisfactory luncheon dish.
Bread Omelet. —To a cupful of bread
crumbs add one cupful of cream or
rich milk, one tablespoonfui of butter
a little nutmeg and salt and pepper
to taste. When the crumbs have ab
sorbed the cream add three well beat
en eggs and fry in a well bnttered pan.
Jelly Omelet. —Beat the yolks of
three eggs, add a fourth of a cupful of
sugar, two tablespoonfuls of milk, one
fourth of a teaspoonful of baking pow
der mixed with one-half tablespoonfui
of flour, a little salt and a fourth of a
teaspoonful of vanilla, and the whites
of the eggs beaten stiff. Cook as any
omelet, cover with jelly and sprinkle
with powdered sugar before folding.
Be false and falsehoods will haste
to you; love, and adventures will flock
to you, throbbing with love.—Maeter
Some of these dishes may find favor,
adding variety to the diet and furnish
ing new combina
\ ** ons -
Chili Stew.—Cut
D) * n pieces, or
grind, one and a
half pounds o f
round steak. Add
to it one and a half
s tablespoonfuls each
of olive oil and
butter, add six tablespoonfuls of
chopped onion and one clove of garlic,
fry until a light brown color. Add
one and a half tablespoonfuls of Wor
cestershire sauce, and three tablespoon
fuls of chili powder, stirring well. Pour
in enough hot water to cover the bottom
of the frying pan and cook with the
meat 15 minutes, then add three cup
fuls of tomato. Blend one and a half
tablespoonfuls of flour with some of
the tomato juice, add to the stew and
place in a casserole to cook well cov
ered for an hour. Serve with rice or
Spring Salad.—Mix together three
cupfuls of finely shredded cabbage,
half a cupful of diced apple, one
fourth of a cupful of diced celery, one
cupful of grated pineapple, all mois
tened with boiled dressing and served
on lettuce.
Fish Souffle.—Make a white sauce
of two tablespoonfuls each of butter
and flour; when well blended add a cup
ful and a half of milk, cook until
smooth and add to this a teaspoon
ful of grated onion, a tablespoonfui
of minced parsley, and a large can of
fish flakes which should be picked
apart with a fork. Beat three egg
yolks until light, add to this mixture
and then fold in the stiffly beaten
whites. Bake in a buttered dish until
firm in the center, then serve at once
with tomato sauce.
Fried Chicken de Luxe.—Sift a
fourth of a teaspoonful of baking pow
der into the Hour in which the chick
en is rolled before frying. Beat one
egg, add crumbs and baking powder,
beating well; then dip veal or any
meat to be breaded in this mixture,
frying as usual. This method gives
a richer crumbing than simply egg
with crumbs.
The man who is really accomplishing
something does not have time to stand
around telling about it.
There is so little variety used in the
preparation of tongue, that this recipe
may appeal to the one
Bwho is fond of change.
Tongue With Blackber
ry Jelly.—Cook a fresh
tongue until very tender
in water containing a
teaspoonful of mixed
pickle-spice, one or two
bay leaves in addition to
those in the package, and
a few dry celery tips.
When very tender, re
move the skin, trim off the root end
and stick the meat with a few cloves.
Place in a buttered baking dish, dust
with salt and pour over a glass of
blackberry jelly or jam, a cupful of
raisins that have been softened In
the juice of a lemon and cooked un
til tender in a cupful of water. Baste
often and bake 20 minutes. Serve hot
or cold.
Kidney Beans With Oxtails. —Soak
two and half cupfuls of kidney beans
overnight. In the morning rinse
thoroughly and put into a large kettle
or saucepan with two tablespoonfuls
of sugar, a tablespoonfui of salt, a
fourth of a teaspoonful of soda, two
large onions chopped, a third of a
teaspoonful of pepper, and a quart can
of tomatoes. Boil 30 minutes and
then add two oxtails well cleaned and
cut up. Simmer for four hours. This
dish will serve a large family.
A half cupful of chopped, freshly
roasted peanuts added to creamed po
tatoes, just as they are ready to serve,
makes anew dish of creamed pota
toes, A few peanuts added to a pota
to salad improves that also.
Cream Orange Sherbet —Boil to
gether three cupfuls of water, two
cupfuls of sugar and a little yellow
from the rind of an orange fov five
minutes. Remove the rind fend chill,
then add a half cupful each of lemon
end orange juice; freeze slightly, turn
in a cupful of cream or rich milk and
finish freezing.
Orange Biscuit —Make small dainty
biscuit from rich baking powder bis
cuit dough. Grate the rind from an
orange and press out the Juice. Dip
as many lumps of sugar In the orange
juice as there are biscuit and plunge
each lump into the center of each bis
cuit, sprinkle with tho grated rind
and bake in a hot oven. Serve hot or
iteggiE BEmm
and CviKivafiorv.
' v V, : -.- v ; : r .
A Good Planting Arrangement of Roses for the Small Suburban Home.
In pruning shrubs it should be re
membered that there are two classes:
One produces the flowers from buds
formed the previous season. Another
class from buds on the new wood of
the present season’s growth.
Weigelia, lilacs, syringas, golden
bell, honeysuckles, deutzias, dogwoods,
privets, viburnums, rhododendrons,
kalmias, azaleas, daphnes, and the
flowering currant, peach and crab, an
dromedas, Japan quince, and hydran
gea are some of the most generally
used shrubs that flower on the last
season’s wood, and in pruning any of
these at this season the following buds
will be cut away.
Roses, burning bush, altheas, hyperi
curn, hydrangeas grundiflora and pani
cxilata, aruorpha or false Indigo, ge
nesta, colutea and robiua all flower
on the present season’s growth and in
most cases they will flowe* more free
ly if severely cut back.
In pruning, be careful to make the
cut close to the trunk. To prevent in
jury to the tree, first saw- through
large branches from below, six or
eight inches away from the trunk;
then saw from the top a few inches
nearer the trunk until the limb falls.
Then make anew cut close to the
trunk. This will prevent splitting and
possibly tearing away a part of the
In pi'uning small limbs and shrubs,
make the cut just above the bud,
If you soak your seeds in water for
a few hours, preferably warm water,
they will germinate more quickly.
Some seeds require this treatment.
Large, hard-shelled seeds like canna,
require careful filing to break the
tough, outer cover, but extreme care
must be taken not to injure the germ.
The sowing of fern spores on a
brick, covered with just a sprinkling
of earth, is an interesting garden
study. By keeping the brick in a pan
of water sufficient water is supplied.
Cypress vines will stand quite warm
water poured over the seeds 12 hours
before planting.
It is scarcely profitable for the am
ateur to raise most of greenhouse
plants or similar delicate ones, though
geraniums and a number of the larger
seeds are as easily managed as a pansy
or an aster, and one can get a good
variety at a small cost.
A good rule is to plant a seed twice
its own depth, and in case of small
seeds it is essential to have the ground
finely pulverized.
Yellow Rose, Violets and Narcissus.
Too much stress cannot be laid
upon neatness In the garden. If faded
leaves and fallen flowers are allowed
to accumulate, the charm that should
characterize it is gone, and no amount
of bloom can make up for the lack of
rare -9 thus made manifest.
Do not begin by planning u larger
garden than you can possibly care for.
Gardening is a great joy, but it entails
much hard work and it should not be
contemplated in a light vein, for while
the results are worth all the effort
given to it, many back-aches are the
portion of the young and inexperi
enced tiller of the soil.
There is, fortunately, a class of an
nuals which might well be called
“standbys,” the kind which bloom well
under almost any condition. These
are the kind I would advise the ama
teur to work with.
Early sowing of seed enables the
plants to get a good root system.
Have a large bed of nasturtiums.
They are easy to grow. Petunias are
also beautiful and easy of culture.
The petunia may be made to renew
itself by going over the bed in Au
gust and mowing off the top of every
In a short time new shoots will be
sent up and from these, during the lat
ter part of the summer, you may ex
pect flowers quite us tine in all re
spects as those of early summer. In
order to keep nasturtiums bloming
throughout the season, do not allow
seed to form.
It is often advisable with nasturti
ums to cut off a good many leaves In
order to give the flowers a chance to
display themselves.
Do not use too much fertilizer in the
cultivation of this plant, as rich soil
induces the development of luxuriant
growth rather thn the production of
large quantities of flowers.
The garden that is without the an
nual phlox is missing a great oppor
tunity for the display of beauty. This
plant is one of the very best we have
for massing. It is rarely satisfactory
when grown in small quantities or as
a single specimen.
Exquisite in combination are the
soft yellows, pinks and white varieties.
If you are fond of ribbon gardening
effects, this plant lends itself to it ad
mirably, There are other colors, red,
scarlet, lilac, all good by themselves
but not effective when used in con
junction with the more delicate tints.
Cosmos, were it not for its late-flow
ering habit, would be one of our most
popular flowers. But unless it is pro
tected, it Is pretty apt to be injured
by the early frosts. If you are willing
to protect it around about September
20, by ail means plant it.
For cutting, these flowers are su
perb. In the long spell of pleasant
weather, which so often follows the
early frosts, it is a most desirable ac
quisition to the flower kingdom.
For a hedge, there is nothing more
handsome than zinnias. These grow
to a height of three and four feet;
they branch freely from the ground
up, and every branch will bear flow
ers by the dozen—large, small and
medium— and few flowers la the gar
den will give such a combination of
One of the strongest arguments to
urge for the selection of this plant is
its easy culture. It will grow as read
ily as cabbage.
In planting for a hedge, let the
plants stand about 18 inches apart,
Beds of geraniums are exceedingly
ornamental, provided they are kept
in tidy condition. This can be done by
keeping all flower trusses picked off.
If the faded flowers are allowed to
remain. I know of no plant that can
take on a more unsightly, slovenly
Of course all the buds in a truss
do not develop at the same time, and
one does not like to destroy undev el
oped flowers, but the clusters can be
made to look clean and attractive by
pulling away from them all flowers
that have passed their prime and
taken on that bedraggled look which
so detracts from the sightly appear
ance of everything else in the bed.
Unless one has a great number of
plants, this can be done In a short
It will be found much easier than
going over the bed and cutting out all
the faded flowers, as is sometimes ad

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