The Springfield herald., June 07, 1912, Image 9

About The Springfield herald. (Springfield, Baca County, Colo.) 1887-1919

Image provided by: History Colorado

                
PAPER BAG
COOKING
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GOOD THINGB FOR HUSBAND’B
CRONIES.
By Martha McCulloch Williams.
Man’s part at home Is to endure all
things and eat all things, smiling as
though he liked it all, whatever the
facts in the case may be. And most
®en, I believe, nobly fill the part.
Therefore, It seems to me fitting that
every once In a while they should be
given, byway of reward, a supremely
masculine evening, whereat It Is un
derstood that woman’s part la to
stand In wait and supply the cood
things to eat—good things that have
been cooked to perfection in paper
bags.
As to the nature of the evening, let
the man himself decide.
Many things heretofore described
In this column suit such festive occa
sions. Savory mouthfuls, hot chicken
biscuits, hot oyster sandwiches, paper
bagged oysters either in Bhells after
Soyer’s recipe, or cooked In quantity
with butter, cream and lemon Juice
and their own liquor added later—
they all will satisfy hungry souls and
whet the palate for things potable,
especially if supplemented with
cheese crackers, also hot, salted nuts
of any sort, olives warmed In a very
little sherry, or crisp radishes and
Invariably good sharp cucumber
pickle.
Sliced beef crisped Is not to be
despised, especially If the man of the
house has a weakness for ale or *alf
and-'alf. To go with It make pricked
biscuit; none you can buy will match
them. The foundation 1'- puff paste,
and do not spare either shortening
or work in its making. Put In a
trifle more salt than for pastry uses,
roll out less than a quarter Inch
thick, and cut In rounds two and a
half Inches across. Prick them well
over and bake crisp In a well buttered
bag. Sprinkle about half of them be
fore baking lightly with dry mustard
or black pepper and paprika, or even
the barest dusting of cayenne. Keep
these seasoned biscuit separate from
the plain ones and serve on separate
plates. Instead of the mustard and
pepper, you can use finely grated
cheese, or lay a very thin slice of
cheese between two biscuit after bak
ing and heat In a bag until the cheese
melts. Pimento cheese spread be
tween such biscuit, which have been
very lightly buttered, also makes a
well flavored mouthful.
Cutlets for the Nursery
By Nicolas Soyer, Chef of Brooks' Club, London.
Every mother Is aware of the nour
ishing properties of barley, but not
every child can be got to take the
barley In the shape of porridge. The
appended recipe solves the difficulty
by giving the barley at dinner Instead
of at breakfast time.
Soak four ounces thoroughly wash
ed pearl barley for twenty-four hours.
Have ready a well greased bag. six
small peeled whole onions {select
those about the sire of a tangerine),
and the requisite number of cutlets.
Free the cutlets from all but the
smallest quantity of fat, dust them
with salt and place them In the bag.
Add to them the onions and the bar
ley, salt to taste, and if any of the
water in which the barley was soaked
remains, add thiß also. If not, add
half a pint of chicken stock. Fold
and clip the bag, place on broiler and
cook gently In only moderately hot
oven for an hour and a half.
Veal can also be cooked this way,
and for invalids the dish can be most
highly recommended, as it contains
nothing to upset the most delicate
stomach.
This dish should be selected when
there has been roast fowl the day be
fore, as the ctock can be made from
the cooked carcass of the fowl, as fol
lows: Break up the carcass into small
pieces. Add any pieces of skin re
maining. an onion stuck with a clove,
a tiny bit of mace, and a good-sized
sprig of well washed parsley. Add
rather more than half a pint of water.
Bring to the boil, then simmer very
slowly, and do not let it boll away or
reduce at all for three-quarters of an
hour. Strain off. Add salt to taste.
Cutlets a la Indlenne: For those
who like hot things the following may
be recommended: Take a teaspoonful
of salted flour, mix with it thoroughly
a heaped large teaspoonful of good
curry powder—two If liked. Grease
a bag very thorourhly. „ Have ready
four to six cutlets trimmed as directed
above. Dust these with the flour,
Makes Her Gifts Personal
One Reason, Apart From Her Lavish
Beneficence, Why Mlsa Gould
la Loved by the Poor.
"Miss Gould brings gifts, she
doesn’t send them." This is the In
teresting fact brought out in the
Woman's Home Companion in an
article reviewing the philanthropies
of this quiet young woman, who goes
about in rather plain tailor-made
gowns doing good. It is one thing to
dispatch cargoes of beneficence to the
needy; it is another thing, decidedly
more difficult, to freight the car with
personal sympathy and to dispense
charity with intelligence.
It is for this reason that many of
the benefactions of the rich miss their
purpose, and that charity has become
a delegated virtue, administered by
professional workers, and cooled In
the transportation from giver to recip
ient until it freezes the hearts of the
poor. It fs sad that the old days of
personal touch between the wealthy
and the poor have passed. It makes
Raisins cut very small, mixed with
sharp cucumber pickle, also cut very
fine, and worked smoothly through
the best cream cheese with a very
little French drejsing or else a bare
dusting of black pepper make a
novel and appetizing filling for these
biscuit sandwiches. You can split the
biscuit, or ma’:e them very thin, but
ter the under one on top, 'nd bake
them together. The baking can, be
done In the afternoon and the biscuit
heated before filling them with the
ready prepared filling.
PERFECT ROAST MUTTON.
Writing so much of cakes and
sweets and formal dinner.- that can be
cooked In paper bags ha-* brought me
almost to the pass where I feel sur
feited of such fare. It has made me
wonder, too, if my readers will not
be likewise glad to get back to home
lier fare, at least for one day, and
that fare possibly perfect roast mut
ton.
Choose a saddle, If you want the
very best Buy It a day ahead of tha
cooking, have the rib-ends cut short
and neatly rounded, wash It quickly,
salt It very, very lightly, brush over
with melted butter and vinegar—a tea
spoonful of each mixed —and keep In
a cool, airy place until ready for cook
ing. If It Is hanging outside. It should
be well wrapped In damp cheese cloth
and hence will need no more washing
when brought In for cooking. Grease
a that will be a loose fit, very
thickly, clarified drippings answering
for this better than butter. Sprinkle
fine herbs in powder lightly over the
meat, also a very little more salt, red
and black pepper, and a few drops of
tobasco, chill vinegar or Worchester
shire sauce. Melt a teaspoonful of tart
Jelly, currant or crabapple, In a spoon
ful of claret, lemon Juice or vinegar,
add a teaspoonful of good butter, mix
well, and brush the meat well over
with the mixture. Save any remain
der for the gravy later on. Slice an
onion very thin and lay upon top of
the meat Place It in your greased
bag with a little more butter, seal,
cook In hot oven five to seven min
utes, then slack beat half and finish
the cooking, allowing eighteen to
twenty minutes to the pound.
Layer beef Is hearty, tasteful and
not too costly. Get as much round
meat as you need, have It cut in thin
slices and the slices divided length
wise Into strips. Make a square or
oblong mold from a paper bag, but
ter It well, after clipping the corners
firmly, lay upon the bottom either
toasted breadcrumbs or thinly sliced
potatoes and onions, dot with butter
and cover with a layer of beef, cut to
fit the mold neatly, and seasoned with
salt and pepper. Butter the meat on
both sides if you like things very
rich. Repeat the layers until the
mold Is full, then pour over a little
milk and enough tomato catsup to
moisten the upper layer. Dot with
bits of butter. Set the mold Inside a
greased bag, put on trivet In the oven,
using either upper or lower shelf,
and cook thoroughly, allowing twenty
minutes to the pound.
(Copyright, 1911, by the Associated
Literary Press.)
put them Into the bag and add to
them a heaped dessert spoonful of
finely chopped spring onions and half
a pint of chicken or other well flavor
ed stock. Fold and cook gently for
three-quarters of an hour.
FINE FIBH AND FREBH.
Herring a la Russe; Take four very
soft-roed herrings. Get the fish mon
ger to bone them for you. In the
center of each place a big teaspoonful
of French mustard and a bit of butter.
Dust lightly with black pepper and
put In a well buttered bag. Add to
them half a wineglassful of either
hock or sherry and half a wine
glassful of either shallot or tar
ragon vinegar, as preferred. Cook
for fifteen to eighteen minutes,
according to the thickness of
the fish. In a moderately hot oven.
Dish up on a hot dish and serve with
a beet salad. This Is a most appetiz
ing way of cooking herrings, but must
be done in the bag If It Is to be done
to perfection.
Bmelts Mllanalse: Clean a dozen
smelts, roll Them In flour. Put an
ounce of butter In a very hot dish, let
It melt, roll the fish In this butter,
sprinkle with a little cayenne pepper
and a little graced Parmesan, and
place them side by side In a well but
tered paper bag. Cover lightly with
bread crumbs and pour a little tomato
sauce over each smelt. Seal up and
cook for eight minutes In a very hot
oven. Serve with slices of lemon.
Fresh Herring: Slit the fish on
each side In a horizontal direction.
Place on It a little mace, bay leaves,
parsley, a small piece of onion and
some salt and pepper. Add two table
spoonfuls of vinegar. Place In a pa
per bag, seal up, put on the broiler
in a moderate oven for twenty min
utes.
(Copyright, 1911, by Sturgis & Walton
Company.)
poverty doubly hard; It makes riches
less worth while, for it robs wealth of
that which might warm the heart and
do good to the soul.
Ancient Schooner.
The second oldest schooner In the.
United States is now tied up at Red
Beach, nlno miles from Calais, her
home port. She Is the Hiram, and
she was built 12 years later than the
famous old Polly. Her keel was laid
down at Blddeford In 1819, and since
she was launched the little two-mast
ed schooner has led a strenuous life
up and down the Atlantic coast. A1
though the vessel has been repaired
time and ngaln, she still has hei
original keel and bottom, which are In
good condition. She Is G 9.5 feet long,
has a gross tonnage of 67 tons, and
carried a crew of three. For man;
years after she was built the Hiram
was commanded' by members of tht
Cook family of that city, and she It
now owned by Elmer McDonald ol
Red Beach.—Portland (Me.) Express.
Woman
Her Home
Her Interests.
LACE ON EVERYTHING
NEVER WAS THERE BUCH A PRO
FUSION A8 THIS SEABON.
Almost Every Article of Feminine
Raiment Carriee Thia Adornment
—Uaed for the Moet Part
With Much Cleverness.
If one were to start upon a shop
ping tour with the determination to
buy gowns or wraps or millinery in
which no lace appeared she would be
likely to return weary and empty
handed to her home, for laces are ev
erywhere. The most unpretentious of
little silk or wool gowns are designed
with the lace collar and cuffs pre
supposed and even on the least ex
pensive models these are supplied In
cheap but effective laces. There nev
er was a time when good-looking
gowns and wraps cost so little. Be
sides the collar and cuffs of lace, pret
ty frills of it. laid In fine plaits, full
over the hands and one occasionally
sees a falling frill about the neck.
Lace blouse, lace coats and coatee
effects, lace fichus and overdresses
are in great demand, to be worn with
silk or other gowns. These are all
separate garments which, like the col
lar and cuffs, may be adjusted with
any coßturae. Nothing is smarter
than the small coats of heavy lace
made to be worn with silk or satin
skirts or one-piece dresses. They are
very beautiful worn with linen dresses
also, and certain laces, as for Instance
Irish crochet, seem especially adapted
to linen.
But It Is In the body of the gown
itself, where laces are made to play a
part in the construction and shaping
of the design, that they are used with
consummate cleverness. There are
marvels of management in graceful
lines and effective contrast In those
models In which lace Is incorporated
Into the gown. One may find three
and sometimes even four varieties of
lace In one model, each seeming the
best for its place.
All the summer dresses have chim-
Isettes or gulmps of lace. Models
made of voile or marquisette, or any
of the sheer summer fabrics employ
the lace trimmed fichu and frills of
lace at the sleeves and neck. Heavier
laces are used on silk dresses and on
the long wraps of satin which are so
useful and so graceful.
It Is the same story of high favor If
one explores the millinery field to
find out what milady of fashion
most admires. With the advance of
summer and the donning of lingerie
gowns we may expect to see the
vogue Increase in the matter of lace
hats. And it is not likely that laces
will pass out with the summer, for
some of the newest ones are superb
when combined with velvet, whose
vogue Is Just well started. So we may
expect to see them In the models for
fall. In fact the bodice of lace or net
or chlfTon Is more beautiful than any
made of heavier fabrics and far more
supple and becoming. It Is the day
of laces and only the morning of that
day.
JULIA BOTTOMLEY.
TRIMMING FOR LEGHORN HAT
Garland of Highly Colored Flowers
the Most Appropriate That Can
Be Devised.
A round leghorn seen recently had
a garland of flat flowers applied tight
to the brim near Its edge. A band of
blond Inserting about eight Inches
wide was laid on the brim over the
flowers and gathered In around the
crown by a tight chain of flowers.
Tills hat was decidedly low, the
crown being hardly more than three
Inches. The lace heading stood up
around the crown and was about an
Inch higher. Naturally this formed
rather a full ruche, since the Insert
ing covered the whole brim and this
edge was corded with French blue vel
vet. which reminds us to record the
fact that touches of blue and other
colors are often Introduced on hats
by means of a binding or very small
bow. usually of velvet ribbon. French
blue, primrose and mustard are the
colors most often Introduced in this
way. This is a Parisian touch, qulto
out of the ordinary, and a clever way
of mingling colors, for nowadays most
HOME DRESS
Our model has a hlgh-walsted skirt
made with panel front and back; It
is Joined to the bodice, which fastens
diagonally In front; buttons form
trimming. The cut of the bodice Is
Magyar, with one Wide tuck on shoul
der.
SLEEVES WILL BE FULLER
Everything Indicates a Speedy Return
to the Llnee In Favor a Few
Seasons Ago.
There Is a tendency, slight at pres
ent, but likely to assert Itself and be
accentuated as the season wears on,
towards sleeves fuller below the el
bow.
Perhaps the large cuffs are partly
to blame for this, for one must need
have sleeves to fill them out.
But it is difficult to place the latest
sleeves In any one period since many
Individual models combine points of
fashion from two or even more pe
riods.
There Is one sleeve, however, which
has not been copied or adapted and
that is the "leg of-mutton," for one
thing at least Is certain —the fashion
able shoulder must slope unimpeded
by gather or tuck Into the arm. In a
pure outline to form.
Thus the fashions are easily and
quite naturally slipping from one ex
treme to another, from the very scant
frocks devoid of trimming to more
voluminous styles in which the trim
ming is the feature.
Fashion's Fancies
A soft cerise satin sash Is often a
smart touch.
The latest Paris blouses are button
ed at the back.
Fluffy white net Is used for girlish
evening gowns.
Black and white chantllly laces are
strong In favor.
The sleeves of the newest blouses
are set with beading.
The narrow ruching is another fin
ishing note of the season.
Belts of patent leather, soft moroc
co and suede are all modish. They
are rather narrow.
Another smart combination of silk
and lingerie is found in the short tunic
style, where the tunic Is of taffeta,
richly emrboldered or lace trimmed.
With all light suits, white topped
and taupe topped shoes are the more
fashionable. They are worn together
with bright colored silk stockings.
unconventional color schemes are In
vogue notwithstanding the (fraze for
black and white hats. Millinery
Trade Review.
Pettticoat Pocket.
A novelty of the season which will
be received by many women with
gratitude Is the petticoat with pock
ets. which has been made In a really
practical manner, with two ample
pockets, one on either side, for the
accommodation of treasures too pre
cious to trust to the handbag, says the
New York Herald. Especially will
this be useful now that the season of
traveling from place to place is about
to set In. The petticoat Is made of
satin and the pockets are equipped
with flaps so that they will be entirely
safe.
Hint for Embroidery.
When you are embroidering with
silk floss or handling silk of any kind
you will find it difficult to stop It from
catching on your fingers. Moisten
your fingers with vinegar. This will
make them smooth and you will find
that you can work much faster and
better.
The Kitchen
Cabinet
f f i
HATBVER our station In life
may be. those of us who mean
to fulfill our duty ought, first, to ltve on
a* littlo as wo can. and secondly, to do
all the wholesome work we can and to
spend all we can spare In doing all the
sure good we can. Ruskin.
HOUSEHOLD APPLIANCES.
The number of household appll
mces which are on the market are
growing In number dally. A good
agent will make a susceptible house
wife feel that life without his special
article will be a barren waste and not
worth living.
These household conveniences, so
called, are made mostly to sell and It
is the wise woman who can quickly
decide as to Its usefulness. Is it a
labor saver and a good Investment?
It usually takes more skill to use
an appliance for saving labor than It
does to continue with the old-time
methods.
Many of our helpful appliances are
excellent helpers In a large family
which, In a smaller one, would be only
a nuisance. A turkey roaster to be
used once or twice a year is a doubtful
Investment; its room Is better than
Its company.
If a household appliance saves a
housekeeper’s time and strength, giv
ing her time for rest and open air
recreation, It is money well spent.
In how many farm houses where
money Is spent lavishly for farm ma
chinery do we find a tireless cooker,
a bread mixer, an up-to-date washing
machine or a motor to run both the
washer and the sewing machine? The
farmer spends hundreds of dollars on
his work where the wife has one. She
must wait on and feed one or two
hired men; he needs and must have
help, while she cares for the chil
dren and often Is asked to come out
and help In the fields. Is it any won
der that our insane asylums are large
ly filled by farmers’ wives?
It is better economy to buy a few
labor-saving devices than to pay doc
tor bills. For a large family a steam
cooker is a great saving of time and
fuel, a whole dinner for a dozen may
be cooked in It over one burner of a
gasoline stove.
A gasoline or blue flame stove
should be In every country home for
use in hot weather where gas or elec
tricity is not obtainable.
For a small family one of the small
ovens which fit one burner are great
fuel savers. For a large baking or
general use they are not economical,
but for one or two dishes, a tin of bis
cuit and a pie they are certainly worth
the cost.
The vacuum cleaners now run by
gasoline, which go from house to
house, are a great boon to the over
worked house cleaner.
If
F YOU have gracious words to
, say
Oh. give them to our hearts today.
But If your words will cause us sorrow
Pray keop them to the last tomorrow.
—Burton.
80ME FAVORITE DIBHEB.
A cake that can be put together in
a hurry and still be delicate is one
that appeals to the busy housekeeper.
Lightning Cake.—Put Into a cup two
eggs, unbeaten, four tablespoonfuls of
melted butter (not hot), fill up the
cup with milk, add a teaspoonful of
vanilla and turn into a bowl. Into the
flour sifter put a cup of flour and a
cup of sugar, one teaspoonful of ba
king powder and a little salt; sift all
together and stir Into the other ingre
dients. Beat well and bake in a loaf
or in layer tins.
Citron and raisins, with spice, may
be added to change the flavor.
The children enjoy brown sugar
sandwiches. Spread bread with butter
and sprinkle generously with light
brown sugar; put together in sand
wich form, and they may be eaten
without soiling the fingers.
Coffee and Caramel Frosting.—
When making a caramel frosting, cof
fee is sometimes used instead of wa
ter. It imparts an unusual flavor
which Is very enjoyable if one likes
coffee. Brown two tablespoonfuls of
granulated sugar and when a reddish
brown but not burned add three table
spoonfuls of boiling hot coffee. When
the coffee has dissolved the caramel,
pour the mixture over powdered Bugar
until a smooth paste Is formed which
will not run off the cake.
Curried Eggs.—Fry two small onions
in butter until a golden brown, add a
pint of good stock and one tablespoon
ful of curry powder. Stew until the
onions are tender, then add a cup of
cream, thicken with rice flour and
simmer a few minutes. Cut eight
bard-cooked eggs in halves, arrange In
a deep dish and pour the sauce over
them. Serve with a plain lettuce
salad or shredded lettuce with stuffed
olives adds to the dish.
Lettuce Salad.—Rub a salad bowl
with a cut clove of garlic. Place the
lettuce in the bowl and add the
chopped white of a hard cooked egg.
Mash the yolk with a fork, Beason
with salt, pepper and mustard, add
olive oil and vinegar and pour over
the salad.
Why Deep Streams Run Still.
Deep streams run still—and why?
Not because there are no obstacles,
but because they altogether overflow
these stones or rocks round which the
shnllow stream has to make Its noisy
way.—William -Smith.
Useless Without Understanding.
We may be in the universe as dogs
and cats are in our libraries, seeing
the books and hearing the conversa
tion, but having no inkling or the
meaning of It all.—William James.
A
DREARY place would
this earth.
\* . re mere no little people In It;
The song of Joy would lose its mlrtn
Were there no children to
80ME COOLING DRINKS.
Refreshing drinks are always ac
ceptable, and the housewife who keeps
her Ice chest supplied with some of
these is alwayß a delight to her
friends.
Almond Drink.—Blanch three dozen
sweet almonds and pound to a pulp,
boll them In two quarts of milk, add
ing a vanilla bean, which may be re
moved In a short time; sweeten with
a half pound of sugar, cool and strain.
Serve in lemonade glasses.
Raspberry Juice that has been
sweetened and boiled may be added
to water and served with Ice makes a
most cooling drink. Strawberry Juice,
cherry or in fact any kind of acid
juice of fruit Is good as a drink.
Barley Water,—Wash two ounces of
pearl barley and add It to two quarts
of cold water; heat slowly and boil
until reduced to a quart. Add two
ounces of loaf sugar and the Juice of
a lemon; strain and Bet aside to get
cold.
Fruit Blrup.—Boil together a pint of
fruit and a pint of water (any Juicy
fruit may be used), stirring from time
to time, then strain and add sufficient
sugar to sweeten —a pound and a half
to this amount. 801 l for ten minutes
and then bottle to use, allowing a ta
blespoonful of the sirup to a tumbler
ful of water.
Tea Punch,—Make a strong Infusion
of English breakfast tea, a teaspoonful
to a cup of boiling water. For a quart
of tea add a half cup of sugar which
has been cooked with a little water
until it spins a thread. Remove and
add to the strained tea with the Juice
of two or three lemons and an orange.
A few slices of the fruit may be left
in.
hHnt Julep.—Boll a cup of sugar
with a pint of water for twenty min
utes. Crush six sprigs of mint and
pour a cupful of boiling water over It.
Allow it to stand ten minutes, strain
and pour into the sirup. To this add
strawberry, raspberry and lemon Juice.
Serve very cold.
»
USKIN says: "I am no advo
cate for meanness of private
habitation. I would falq. introduce into
it all magnificence, care and beauty,
where they are possible; but I would not
have that useless expense in unnoticed
finerlea or formalltlea.
NUTS AS FOOD.
Nuts may be served au naturel or
In croquettes, salads, desserts or
soups; In fact they may be used In
such a variety of ways that space will
not permit of the list. Think of nuts
as meat and they will not be served
after a hearty meal as dessert.
Peanut Puree, —Take a pint of pea
nuts, shelled and the brown skin re
moved, and pound to a paste. Peanut
butter may be ÜBed In place of the
paste. Scald a pint of milk, add the
peanuts to a pint of white stock,
thicken with two tablespoonfuls of
flour and a little of the milk mixed;
add seasonings and the milk. Serve
hot after the flour is well cooked.
Walnut Croquettes.—Cook together
a cup of milk and a cup of crumbs to
a paste; add three-fourths of a cup
of walnuts, the yolks of two eggs and
seasonings. Shape in balls and fry
In deep fat
Peanut Candy.—Shell and remove
the brown husks from a pound of pea
nuts. Roll with the rolling pin until
like coarse crumbs. Put on to the
stove a pound of light brown sugar
and twelve level tablespoonfuls of but
ter; stir constantly, and after the mix
ture begins to bubble cook ten min
utes, then stir In the nuts and pat out
Into a pan to cool. Mark off Immedi
ately, as it hardens very quickly.
Apple, nuts and celery with a boiled
salad dressing Is a salad universally
liked.
Walnuts added to a baking powder
bread Is a nice sandwich bread to
serve with tea or chocolate.
Ice cream may be made into a very
fancy dish if served in stem glasses,
sprinkled with chopped nuts and gar
nished with a fresh cherry or straw
berry.
Nut and Raisin Filling.—Chop fine a
cup of raisins, add a cup of chopped
nuts. Beat an egg white stiff, add
two tablespoonfuls of lemon Juice and
a half cup of powdered sugar and
half a teaspoonful of salt. Mix all to
gether and use as filling in layer cake.
This combination of nuts and fruit
may be added to a boiled frosting
and Is even more palatable.
Friends.
We speak with awed tenderness o
our guardian angels; but have we not
all ha our gullng angels, who came
to us In visible form, and. recognized
or unknown, kept beside us on our
difficult path until they had done for
lift all that they could? —Lucy Larcom.
Since the Telephone.
In 1876, the year In which Alexander
Graham Bell Invented the telephone,
there were no skyscrapers, no trolley
cars, no electric lights, no gasoline
engines, no self-binders, no bicycles
nor motor cars. —Magazine of Ameri
can History.
Opportunities.
The city bristles with opportunities
for service. If we are alert, we shall
And them and utilize them. —The
Christian Jfaidcnvor World.
A PUZZLER.
you founded a book; you must say
you found a book.
Effle—Then why do you say Mr. Car
negie founded a library. Is It because
It's a lot of books?
IT IS CRIMINAL TO NEGLECT
THE SKIN AND HAIR
Think of the suffering entailed by
neglected skin troubles—mental be
cause of disfiguration, physical be
cause of pain. Think of the pleasure
of a clear skin, soft, white hands, and
good hair. These blessings, so essen
tial to happiness and even success In
life, are often only a matter of a little
thoughtful care In the selection of
effective remedial agents. Cutlcura
Soap and Ointment do so much for
poor complexions, red, rough hands,
and dry, thin and falling hair, and cost
so little, that it Is almost criminal not
to use them. Although Cutlcura Soap
and Ointment are sold everywhere, &
postal to “Cutlcura,” Dept. L, Bos
ton, will secure a liberal sample of
each, with 32-pago booklet on skin
and scalp treatment.
Reading maketh a full man. So
does the wine when It’s red.
For years Garfield Tea ha* been on the mar
ket. This muit mean a remedy worth while.
A good memory Is essential to a
successful liar.
Don’t be misled. A*k for Red Cross
Bag Blue. Makes beautiful white clothes.
At all good grocers.
Only Thinking.
"Where are you thinking of going
this summer?”
"I’m thinking of England, Norway,
and Scotland, but I’ll probably go to
Punk Beach."
Piecing Out.
"Writing a story?" the caller asked
the busy author.
"Yes; In dialect”
“I didn't think you ever made use
of dialect.”
“I don’t, as a rule, but I have td
now. Several letters are broken on
my typewriter.’’
A Fins Distinction.
The friend of the city editor was
being Initiated into the mysteries of
modern Journallam.
"How large a staff have you?” he
asked.
“Let me see,” mused the city edi
tor. "We have about fifty men, five
women and three society reporters.”
—Judge.
ON A BUSINESS BASIS.
Big Sister—Now Jack, I'll give you
a nickel If you'll be good and not
bother when Mr. Poftly calls tonight.
Jack—All right bls, and for a dime
sxtra I'll promise not to put dad wise
dat he’s there.
WELL POSTED.
A California Docto • With Forty Years’
Expe ience.
“In my forty years’ experience as a
teacher and practitioner along hy
gienic lines,” sa; s a Los Angeles
physician, "I never found a food
to compare with Grape-Nuts for the
benefit of the general health of all
classes of people.
"I have reco*nmended Grape-Nuts
for a number of years to patients with
the greatest success and every year’s
experience makes me more enthusias
tic regarding it* use.
“I make It i. rule to always recom
mend Grape-Nrrts. and Postum in place
of coffee, when giving my patients In
structions as "o diet, for I know both
Grape-Nuts an i Postum can be digest
ed by anyone.
"As for myself, when engaged In
much mental work my diet twice a
day consists of Grape-Nuts and rich
cream. I fln 1 It Just the thing to
build up gra-' matter and keep the
brain in good n-orking order.
"In additlor to its wonderful effects
as a brain and nerve food Grape-Nuts
always keeps the digestive organs in
perfect, healthy tone. I carry It with
me when I travel, otherwise I am al
most certain Vo have trouble with my
stomach.” Name given by Postum Co.,
Battle Creek. Mich.
Strong endorsements like the above
from physlcli ns all over the country
have stamped Grape-Nuts the most
scientific foot* in the world. “There's
a reason.”
Look In pkgs. for the famous little
book, “The Rt ad to Wellvllle."
Ever rend t?»e nlmve IHlrrf ' nfw
nnr nppenm f *om llmr . Th, J
nrr Ki nulno, *ruf, nud Cull or nuuiaa
Intrrral.