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Newark post. (Newark, Del.) 1910-1969, November 12, 1919, Image 2

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PROVISIONS FOR
FIRE PREVENTION
ESSENTIAL NOW
Danger From Conflagration
Increases With Coming of
Winter
This 1? the titr e of year when dan
ger 'rom fire :s greater t tan at any
other time. With the coming of colder
days, quick fires are started in stoves
and furnaces that are in need of re
pair or that open into flues which have j
become clogged. Matches are used in j
greater numbers and that increases
the chance of accidental fires. Kero
sene is used in greater quantities for
starting fires and for filling lamps,
Gasoline has become a menace
It is
through careless handling,
highly important that every precau- !
tion be taken to store the gasoline in j
properly constructed reservoirs and j
that those curious to learn how much I
remains in the tank refrain from seek- j
ing that information with the aid of a
lighted match and unprotected can
die.
Every householder should provide
fire-fighting equipment, even if
the fire company is prompt and effi
cient. Of course, a pail of water is
the oldest, simplest and cheapest of
fire-extinguishers. There is no rea
son why every household should not be
provided with such equipment for use
in such emergencies. The buckets
should be painted a special color, pre
ferably red or labeled conspicuously
to prevent use for other purposes and
to insure perpetual preparedness.
The chemical extinguisher has come
into quite general use on automobiles
and in many private homes and has
many advantages over the water
bucket. It can be employed, for ex
ample, among oils where water is of
When an extinguisher is
some
no value.
not available in such fires, sand is ef
fective where the fire is on the floor
or in the shallow container. Sawdust,
strange as it may seem, is always ef
fective if scattered quickly over the
entire surface of a burning liquid in
a container, so as to smother the
flames. Salt is also effective in small
fires and is nearly always available.
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- i-H I M-H-l 1 ! M-H-H l 1 1-H -- 1 - H
• H -- H-H i-1 1 i I ■ H-H -H-j;
For The
The humble potato which inevitably
forms a part of nearly every dinner,
suffers much at the hands of inexperi
enced cooks.
To cook a potato properly one must |
understand something of Its composl- j
tion. Starch is the chief property of
this vegetable, and each little starchy
particle is encased in a wall of cellu- j
lose. To break this cellulose or woody
wall quickly the potato must be piac- |
ed in boiling water, which will burst
the covering of the starch particles r
and cause the starch itself to cook so j
rapidly that it will become floury ana ■
!
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If allowed to soak in cold or
white.
even hot water, the cellulose becomes
filled with water and the starch soggy
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and heavy. It is much the same when
potatoes are baked; they should be !
placed in a very hot oven always.
Again, never add salt to potatoes I
. , ... .. * ...
vhile they are boding; wait until you
ha 1 , e drained the water from them,
Scrub the potatoes before coo ing
them till the s ins are near > w ite,
cook in rapidly oi ing water î en
dr Z t a he fire "for a moment^
t 3 t V- them flrurv then cut a
two to make^them' cut
cross *n the side f P •
the skin slightly and place a piece of
butter in the opening. Serve on aj
fnlrWl nankin in a hot dish
fold*, napkin d,.h.
then sprinkle with salt, and ifiake the
kettle well for a moment. Salt has a
tendency to draw the minerals from
the vegetable, and it is our purpose
to retain in the potato every good
quality which it possesses.
Baked Potatoes With Cheese.
Scrub the potatoes, which should be
large, and rub them over with a little
lard or dripping, place m a very not
oven and bake till tender. Then cut
away the tops and scoop out the po
tato pulp, mash this with butter, pep
per. salt, paprika and a little milk,
and add a teaspoonful of grated cheese
for each potato. Refill the skins with
the mixture; place in the oven agam
to heat. Then serve on a folded nap
kin in a hot dish.
Potato Rqses.
These are very pretty for garnish
ing and make delicious eating as well,
Boil and mash the potatoes as usual,
adding salt, pepper and butter to
taste with hot milk to moisten well.
To each pint of potato add the yolk of
egg and whip well, then fold in
the stiffly beaten white of the egg and
turn the mixture into a pastry bag in
which a star or rose tube has been in
serted. Holding the bag In a vertical
position over a greased pan, force a
little of the potato mixture through
the tube until a disk about one inch in
Then
one
diameter has been formed.
I
sharply press the tube into the center
of the disk and lift it quickly from it.
This will form a quaint little figure,
resembling a Tudor rose. When a
number of these little roses have been
forced, place the pan containing them $■
at the top of a very hot oven or under
the flame of the gas broiler, until they
take on a delicate brown tint. Lift
them from the pan with a spatula or
pancake turner and decorate the meat
or fish together with a spray of pars
ley or watercress.
Potatoes With Cream.
.
Small potatoes commonly known as
"seconds" may be served like new po
tatoes and make a very attractive win
ter dish when one tires of mashed
potatoes. Pare the potatoes, drop into
boiling water and boil briskly until
done, but no longer. In a saucepan
have ready some butter and cream,
hot, but not boiling, a little chopped
parsley, pepper and salt. Drain the
potatoes, add the mixture, put over
the fire for a minute or two, shaking
slightly and serve,
Baked Potatoes With Bacon.
Choose long, smooth potatoes, wash
carefully and split lengthwise. On
the cut portions place strips of salt
pork or bacon, place in a shallow pan j
and bake in a quick oven for about a j
j
:
half hour.
Potatoes and Spinach.
When a small quantity of these veg
etables remains from dinner, try this
very good "left-over" dish for lunch
Mix equal quantities of cold
eon.
mashed potatoes and spinach to a
paste and add a tablespoonful of
melted butter, with paprika, pepper
and salt to taste. Spread on a butter
ed pie tin and sprinkle with fine bread
crumbs. Dot with butter and bake a
I
•ht brown. Cut in pie-shaped pieces j
when serving.
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To Mend Buttenholes
For mending buttonholes in the
neckbands of shirts, stitch pieces
of tape flat along each edge of the
buttonhole, bringing them togeth
er at its ends. The tape- on each
side should be just wide enough
to extend to the edge of the neck
band, where it should also be,
stitched. This new buttonhole will
outlast the rest of the shirt.
HELPFUL HINTS.
A tablecloth is not the simplest
tb ing > n tbe world to iron and yet if
it is not well ironed, it detracts from
!
the appearance of the table, however
perfectly appointed the table may be
in its several details. Here are some
|
j
j
| c .l° th should be P ulled b >' two Pf son "
en( * s meet evenly, and then, if
r P oss * bl e, mangled.
j To * ron a tablecloth, lay it flat on
■ tbe talde in its fold, and Iron rn this
way, taking care to iron between each
fold, and passing with Me mm over
each side of the cloth. This must be ]
hints on this ironing day task that |
! may prove helpful when the table j
linen needs one's attention.
j
Tablecloths are ironed on the right
side only. They should be folded down
; the center, with the right side out,
j then each selvedge turned back toward
! the center fold on either si le. The
' continued untli the cloth is quite dry. !
1 When a tablecloth is taken off a table j
after use, it should always be folded
! into the same folds.
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If tray cloths have fringes shake the I
! ^ ^ against the edge of the '
ides until it is dry and then dry the ,
fringe with the iron. j
Always fill a milk bottle with water
the moment it is emptied; it is muen j
I easier to wash afterward. j
. Hard-boiled eggs are good served .
s |; ce( j w ith boiled codfish. A little dry i
mus p ar( j rna y be sprinkled on the fish. !
! M you are growing bulbs for winter !
b l°emij.n, remember that they mus» j
! have five to eight weeks to get their
t jj started
root, started.
Wh-n you rip an old garmen , first
cu ^ a few stitches with the scissors; ;
^ ^ ^ „j i
rip with a razor. 1
table before ironing, and then comb it
out.
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Iron the linen center on both
TubercuHn Tegt Q iven f ree
The State Department of Agricul
t ur e is cooperating with the United
States Bureau .of Animal Industry in
giving the tuberculin test free of
!
to Dairy Herds

c;la rge to all dairy herds in the state
whose owners desire to have their
herds tested. On November 1, two
men were placed in the field and- are
! devoting their time to this work. All
; the owner is required to do is to
make a simple agreement that he will
dispose of all reactors as directed by
the United States Bureau of Animal
Industry. Application should be made
to the State Board of Agriculture,
Dover, for tests and the form of agree
ment will be furnished to the appli
eant.
B y t his cooperation owners of pure
bred stock in Delaware may have ac
a credited herds, and all dairymen may
b ave certificates of disease free herds
that will enable them to secure better
P*ces for their dairy products.
Make a little study of women who
are middle-aged or past the meridian.
I Observe them as you come in contact
wdh them. Become interested » the
MIDDLE-AGED WOM
$■
EN DIVIDED INTO
TWO CLASSES
One Has "Set Aside" Look;
Other Retains \ ital
Interest
.
pictures you see of them in the papers
and magazines.
wide-awake mind you will find that j ,.
; !
If you do this with
they will fall into two classes—one ,
with a faded, set-aside look, the other
with an appearance that radiates
charm, finish, magnetism.
Which class do you want to belong i
to through the span of life that stret- !
ches over so much of life? Surely to
the latter. Then, if you do not belong
to it try right off to see what are the
characteristics that go to make up its
fascinating quality—and straightway
set about beginning to cultivate them.
No one who has a splendidly firm
grip upon life ever looks faded or set
aside. Life, if lived deeply, is always
so intensely interesting, full of oppor
j tunity, profound in significance, thrill
j ing—how can anyone with strong,
j constant grip upon it fail to be ani
: mated by its zest ?
eyes bright and manner enthusiastic.
Have you lost your hold upon life
simply because youth "with its natural
power to keep in tune with life, has
deserted you? This quality of keep
ing in tune, natural to youth because
of youth's buoyancy and vigor, can be
maintained through all the older years
;
This zest keeps
—only then it must become a matter
of character. So start in to develop
I your character along this line. It is
j not the life itself that sets you aside
after that special charm of first youth
has departed from it; it is your own
; point of vie wof life. You are your
; own enemy. Make yourself see that
j you ha%-e a right to happiness—that
the beauty of life is just as deeply
meant for you now as it was for you
in halcyon days.
Cultivate the vivifying quality of
interest! Do not let it be an affected,
! make-believe interest—but a real one.
Throw yourself heart and soul into
some work that appeals to you. Do
your routine duties in the spirit of
their importance to prevent their be- j
coming a humdrum burden.
Keep
yourself in touch with what is going j
on in the world. Follow what women
This is a wonderful
Stop shorten the laziness ot spirit |
an( j body t h a 't ma k e s us not want to
ma k e the effort necessary to get at a
g 0od time. a pleasure, if recognized j
for itB value in stimulating spirits,
health and courage> surely , s wort h
] great effort to obtain.
are dc%ng in it.
age in the development of women. !
| You cannot keep abreast with their
j activities and not be ashamed of your |
j sighs and tendency to be forlorn and !
discouraged. That sort of thing is all
out of date.
The capacity for enjoyment never
dies in us, though in our morbid per
versity of mental vision we insist ti
ourselves that it has left us.
!
j
Interest in life means also interest
: in people. Stop the habits of mind
; that make you shrink from meeting
people — self-pity, self-absorption,
I broo J in troubles ete Meet
' br °° dmg °' er tr0ubles ' etc ' Meet
people graciously half way, with mind
open in interest in what they are do
ing and in what they have to say to
, y0Uj and k e your age what it may in
j t h e 0 ] der y ears , y 0U will be met half
way as graciously by people. Try it
j and see if you be incredulous.
j Keep in touch with children and s
. young people, but not as one barred
i from their estates. Be really interest
! ed in them and they will with loving
! eagerness let down the gates for you !
j to enter. They need you and you need
them. Older people who keep their
interest in young ones who do not per
mit their charm to bec0 me dimmeefbe
^
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i w»nd e rful to, young p.o
1 p e '
| are in the more attractive class have.
11 is an authority born of knowledge,
in ; experience; it is a charming authority
of because these women s instinct for
charm will not permit it to deteriorate
Carry yourself well. Cultivate sure
Life demands of you that
! charming authoritativeness that the
older women, you surely admit, who
• ness.
| n *k) brusqueness or forbidding sever
lie gentle to the senators.
to , not annoy them by poking them
"ith Parisian umbrellas.
by Do r.ot feed them with foreign sub
stances or South American nuts.
Remember that too close confine
i ment in patriotic air has made them
' peevish. They are not used to the
freedom of the seas or that larger,
more cosmopolitan idea of making the
w.>r\i safe for hypocrisy.
ac- Pat them gently on the back and
j rub their fur the right way. Take
them out for a little run occasionally.
1 And keep away from their hind legs.
—Life.
— -
STATE BOARD OF AGRI- ;
CULTURE BOOSTS EGG
PRODUCTION
rKUUUUiiv/i
Much i nterest has been aroused by
^ offer made by thg State Board of I
for the best
Agr ^ P f#m poultry . The
frr their fable and keeping account of
A
Offers Prizes For Best Manag
ed Flocks of Farm
Poultry
j ,. aI[ g0 on w ith their poultry keeping
! manager
fa-mers appreciate the fact that they
, t ag uguali us j n g e ggs and fowls
i the eggs used as for eggs sold.
! careful account must be kept of all
them and receiving the same credit for
operations and at the end of the per
At the end
yearly records will be awarded.
Inspectors will be sent around from
time to time to make careful note of
iod affidavits will be made as to the
accuracy of the records,
of six months the prizes for six
months records will be awarded and
at the en( * of the year prizes for the
the appearance of the birds, the gen
eral conditions of the flock and the
called to
management. Attention is
the fact that fresh, clean eggs gather
ed twice a dav enjoy a highly profit
able market and command a premium
above the current prices. The prizes
are offered to induce poultrvmen to
practice the best methods as well as
; to keep the best breeds of hens.
Blanks will be furnished to applicants
for keeping daily records.
_
It 'S the small man with a small
mind who loves to hate and continua!
lv quarrels and fights.
11 M 1 1 I 1 1 1 I 1 - 1 - -1 fill l-l-l-H-H-l - H -l- l - H-l ' T ' l ' l -^
T ' 1"H"1 ' TT
I
THERE'S NO ECONOMY IN WORRYING
i
along with the old stove—using up nervous energy and
Good Fuel with poor results.
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If the family is small, or space is
limited, get
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Happy Bride
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For larger sizes—
Royal Bride
We have an unusually fine line of Chunk Stoves,
Steel and Enamel Ranges and Oil Heaters.
Bring your Heating Problems to us.
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Have just received a carload of Fencing Wire, in
cluding barbed wire.
GEIST and GEIST
MAIN STREET
NEWARK, DEL.
■ i"i"i"i"i"i"i"i"i"i-i"i '- i"H - i -i- ' - i ~ H - mill M-I - M - 1 . 1 . 11 I 1111 1 -H 111 i i I 1 1 m 1 I in : : i h ^
■ I-i-l - i-H -
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. l"l"M"M"l"l - l"l - M"M .. M"l .. l 1 1 1 1 I ■l-t-t-l . till . 1 .. I .. 1 .. 1 .. T .. I i i j I n m 4 1 I H m 11 1 I I il I ; ;
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Good News for the Housewife !
We are Now Ready to Serve You at the New Store
Claringbold Building, Main Street
All Fresh and Salt Meats ( Govt. Inspected )
and Groceries
At Prices Calculated to Prove Attractive
BEST CREAMERY BUTTER—PURE LARD
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CLARENCE B. DEAN
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NEWARK, DELAWARE
D io;j,W n
Country Boys and Girls «o
Longer Wholly Dependent
The da >' s of P enur >' for th ® b0 ï 0r
g . r! who i iv es in the country is a
thing of th? past. No more is Johnnie
Jones a renriless young man, depeni
his father's generosity for
spending money and with seldom a
cent in his pocket. Wide-awake John
j ^ belongs t0( j a y to a club organized
L. lhe department of Agriculture and
the State college and is a young mad j
of nnmcial standing who owns prop
erty and has money in the bank.
The amout of money which a boy or
giri vet in school can make through
club work is surprising to those un
acquainted with the results. At the
Eastern States Exposition at Spring
field, Mass., in September, was a club
n to which came 222 boys and
!
t nt on
canif
the
These youngsters were
tampions in the ten Eastern States
i the trip to Springfield was one of
the awards they had won by superior
work ;n their local clubs.
At the camp were 55 who had been
the club for a year, 67 for two
, -14 for three years, 39 for four
years, 10 for five years, 5 for 6 years,
1 for seven years, and 1 for nine
jears. Eighty-nine of the group
lied $9.350 worth of Liberty bonds.
girlr?.
anu
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vtais
ow
1 War savings stamps to the amount of
$6,266 were in the possession of 172 _
of the boys and girls.
banks 137 have accounts which have
a T otal valuation of $13,736.54. The
average amount of money invested and
deposited by the club members was
$132.21.
' owned 10 colts, 54 owned 97 pigs, 95
calves, 9 owned 54 sheep, and 41 own
Poultry is a
/n savings
Seven of these young business men
ed cows or baby beeves.
favorite project, 53 memoers owning
I 3,400 birds.
One young lad owned a
1 town lot and six others owned farm
land valued at §7,110. Ten owned $5ti?
worth of furniture or kitchen equip
ment and four owned automobiles
valued at $1,810.
That club work makes for more ar.d
better school work is testified by the
educational record of the 222 at Camp
Vail. Fifty-two are in grammar
school, 144 in high school, 6 are in col
lege, and only 20 are not in any school.
Figures bear out the fact that club
work develops the ,earning power
through self-help in a boy or girl, and
encourages business ability, thrift, and
a lo%e of farm life.
The Toast
Now here's a toast to woman
As high we lift the cup,
In every national crisis
Tis she who "measured up."
When Mars his bugle sounded
The call from overseas,
'Twas she responded promptly
Defending Liberty.
She gave of service freely,
Her money and her sons,
Then took the office desk and shop
Her "boys" had swapped for guns.
Twas she who fought for suffrage,
And won in many a State,
_ ^ hen next came Prohibition
Her zeal did not abate,
,
* o* ere s a 0aS * ° r oma
And what be her reward
Who proved herself as great as he
Who bore the gun and sword?
A world's acclaim shall be her meed
And loud her praise w e sing.
Her prize—? (Oh, just the same old
thing),
A narrow wedding ring!
—Florence T. Osmun.

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