Newspaper Page Text
rfwr -- &EBSggg& , L TOMB8TON1 WXBELT EPITAPH. CHILDREN GREET AMERICAN MARINES IN FRANCE Helping the Meat and Milk Supply 2& JVI lVi U ,gS3S-a f ;zx u v r jy (Special Information Service. U. S. Department of Agriculture.) A STEAM GERM-KILLER FOR SMALL DAIRIES WLm -- - ' .If" ' If MBBHHHHHHHK I , K 1. us 1 -j ft "J. mgjm mfc ?m. ww asaaaaaaaaaKSSaar r jH BaBasBBBBBBBBaKKaBBBr Bar BaBaaal 5 A gaaaaaaaaaaaaaflaw af -y jgLB w - -vrv HPaalaaaam sk asaaaaaaaaTw .. . . ";" 1 aaBaaaasBBBBBBBaTt aa aaaW'' .. ' v - anSMiiaaaaBi meaV'iW ' - tX ' 3 MBBMaaaaaBa ac-m wl bbbbbbb. aw ml m j aaaaBBBaa .- gr r VBBaaaaaaaaaaaaaaafiaaaaaaaaaaB LLHHLLaaaaVaaBaaaaaaaaaaaaWaV r-i kaavVdaaaaaaaa1aBaaaaaaaBaaaaaaaaalSl3''l:''''.$ LaarwIwaaPaaaaaaaaTlaalaaaaaaaaaaBBaaatVi fltTBvaaaaaS9HiaaaaaaaaaaaaaaaaaaVBaaTnl aViEaaaaaaaaaaaaaaaaaaaaaaaaaaaiaMBaaaaaaaaaaiiaaaaaaaaaaaaal aaaalSBaaaaaaaaaaaaaaaaaaaaaaaT-Baaaaaaaaaaaaaaaaaaaaaal aaaaaaGBHaHaaaaaaaaaaaaaaaaaaV aaaaaaaaaaaaaaaaaaaaaaa aBii aaBBaaaaBaawA bbb aaaaaaaW 'kaaaalBBaa5P' Baaaaaaar aaaaiBiaaaBaMHki x'XVsfe.. - - jBaBBBaBBBBBBBBBBBB Placing a Milk Can Over the Home-Made Sterilizer It Can Be Used on the Kitchen Stove. DEVICE INSURES CLEANSED MILK Steam Destroys Disease Germs and Injurious Bacteria. SMALL OUTFIT EASILY MADE Testa Show Five-Minute Treatment of Dairy Utensils Is Sufficient Two Burner Wickless Kerosene Stove Is Useful. Steam Is the arch enemy of harmful bacteria that lurks in milk utensils. But steam Isn't the common method of sterilizing used in small dairies, be cause It is not always available. In fact, lacking it, dairy utensils on small farms are not often sterilized satis factorily, and as a result diseases hide in milk and may be carried to many families. Washing milk cans and uten sils, at least by the processes or dinarily used, does not insure free dom from infection and contamina tion. For $10 or $15 a simple steam ster ilizer, which will serve a small dairy, can be made in a short time. At that price which Includes a small kerosene stove this sterilizer should be prac tical In any dairy from which cream or milk is sold. And the additional keeping qualities which the steriliza tion of utensils will give milk and cream probably will pay for the cost of the sterilizer In one season. For when utensils are treated with steam all bacteria or disease germs which may be In them are destroyed, and therefore milk and cream when placed In these utensils will keep sweet much longer. Direction for Making. This Is the way to make a small sterilizer. Specialists of the United States department of agriculture, who describe the process, say this sterilizer will be of. greatest use to those who have one. two or three ten gallon or smaller cans, with a similar umber of pails and a strainer cloth. It can be used, however, with a large Dumber of cans. It Is made of a roasting pan, a cover, a galvanlzed-lron box and a removable top to the box. iHlllillHIHIIMIIIIIII - X FOR $10 TO $19. SMALL DAIR IES CAN HAVE STEAM STERILIZER. The cost of the steam sterillz- ! er Itself should not be more than , , $8. If It U necessary to buy a , , small stove the cost will be $4 ; ' or $5 more. The materials used ', In It can be bought at prices ', about as follows: Roasting pan, ; ! 25 cents to $1. depending on ', ' the trade of Iron. The galvan- lzed Iron with asbestos and con- ', ' struction work should not cost ' more than $7, and the work can , ', be done by any tinner. A two- J ' burner wickless kerosene stove . ; costs from $4 to $5; but In many cases It will not oe necessary 10 I purchase a stove. The details of ; ' making the sterilizer and sug- ) gestions as to bow It should be 1 operated are described In Farm- ! era Bulletin 748 of the United ; ' states department of agricnl- ; ; , tore. i When properly operated this ; ', sterilizer destroys practically all , , the bacteria la the utensils. In- ; ' eluding all disease germs, which ; By be present. It win accom- ; ' pUSB IB asuse revtui mm mmj ' aterBtser la which steam not bb- ; I dr ptemire to nsed. Expert- ' nests wMi K afcow that ta ', aie-ilBf f. ring to, for aH mctfeal impoats, as food as ', The roastlng-pan Is of standard size. 20 Inches long, 14 Inches wide top measurement and 3 Inches deep. The cover to this Is close fitting and in sulated. Upon this is placed the galvanlzed-lron box with its removable top. The Insulated cover is made as follows : Take a sheet of heavy galvanized Iron and cut It large enough to allow It to project three-fourths Inch over the edge of the pan. Bend the edges of the sheet so as to form a shallow box with sides three-eighths inch high. Then cut out a cover for the shallow box. Cut a hole one and one-half Inch in diameter In the center, through the top and bottom, of the small box. Iron braces should be placed crosswise of the box to strengthen It Then fill the shallow box completely with pa per or asbestos sheets, after which the top is carefully soldered on, care be ing taken to make the scams abso lutely tight. Solder a round, galvan ized iron pipe, four and one-half inches long and one and one-half inch In di ameter in the bole In the center of the cover. Solder flanges beneath cover so that they will meet the edge of the roasting pan, thus making a tight cover. On the top of the Insulated cover solder strong folded galvanized Iron strips, three-elgbths inch high, to form a square 15 Inches by 15 Inches, for holding the upper galvanized iron box. On top of the cover solder also four strips of stiff, galvanlzed-lron eight Inches long and three-eighths Inch wide. These strips should extend three IHHHIMiMIIiIMUIIMI X PATRIOTISM AND GOOD Mikr. , Every owner of a ttairy herd ) ; should consider it his duty to ', ', , mmseu ana to tne community " ) to keep only healthy cows, sup- ! ! ply them with wholesome feed ' ' ', and keep them In clean, comfort- ' ', able quarters. There is not only ', patriotism In the service to his 1 patrons which results from such ) ) ', ', management, but there Is more ; profit, ; ; The milkers and all who ban- I die the milk should realize that they have In their charge a food ) ) which la easily contaminated ) and should, therefore, take all ', reasonable precautions to pre- ', ', vent the milk from becoming a ' ! source of danger to themselves ! ! ' and to others. ' ' . . TTia wtntmM etimilri nnfYw. . . ,., ,... . ......... .. ) j stand that clean, safe milk Is worth more and Its production ' costs more than milk which con- ) ) . tains dirt and disease germs; ) therefore be should be willing to ', pay more for It than for dirty ' ) milk, which Is dear at any price. ', ', 1 Mill II Mil Mllll II II II II I eighths Inch above the cover and run from a distance of one Inch from the corners to one inch from the steam out let In the center. The galvanlzed-lron box has no bot tom but fits In the square formed by the four strips on the cover. The box Is 11 Inches high. Inside It, three-fourths Inch from the top and one-half Inch from one side, a stiff wire should be riveted and soldered. It Is sometimes desirable to re-enforce the box it each corner with angle Iron six Inches long and one-half Inch wide, riveted half way up the aide. Kerosene Stovs Used. la the department of agriculture's tests of the outfit described a two burner wickless kerosene store was used with excellent results. The ster ilizer, however, may be placed on the kitchen store or over any other coerce of heat, such as a gas, tasolla, or laundry Itove, which bsrns either wood or coal. Good results also are ob tained at very little cost by building under the sterilizer a small brick fur nace 12 laches high. It Is necessary to hare ssfldent heat to famish steaas at the end of the outlet pipe at least 386 degrees Fahrenheit, and 210 to 211 degrees Fahrrtfcett asy-d-l be obtained K possible. She Is a capitalist. E'en thoush she may In cottase dnell. Whosa heart to truth Is close a kin O. what Indeed do paltry dollars spell. Unless the life Is right within! A. H. Ajrers. WAYS WITH GELATINE. Most rook lntor under the mistak en Idea that gelatine Is only used as a light dessert, however there are countless ways of serving It The follow Ing are a few : Meat Loaf. Soak one packngc of gelatine In a cupful of cold water five minutes, add the Juices of u lemon. Add an onion grated, a stulk of celery chopped, to a plut of rich stock, chicken or other broth, strain and pour In the gelatine after the flav or has been cooked out of the vege tables. Tut Into mold and when be ginning to Ret add a pint of cooked meat finely chopped. Whtn firm, slice and serve on n platter garnished with cres or parsley. Soak u teusrioonful of gelatine In a small quantity of ilnegur or lemon Juice and mM to a mayonnaise dress ing to thicken It. Lemon Jelly made from lemon Juice, water and gelatine, cut In cules makes a most delicate garnish for pressed chicken. Grape Sherbet. Soak half an en velope of gelatine In half a cupful of cold water Die minutes. Make a sirup by boiling one cupful of sugar In one and a half cupfuls of boiling water ten minutes then udd the soaked gela tine. Cool slightly and add a pint of j lemon Juice and a third of a cupful of orange juice- freeze. Serve in slur bet glasses. Gelatine to be good should be abso lutely tasteless and uniform In strength. A Jelly should be Just stiff enough to hold Its shape when turned out of the mold, jet soft enough to quiver, with the movement of the dish. Prune Jelly. Wash a half pound of prunes, cover with water and soak cev eral hours; then put thern water and all Into a saucepan with the grated rind of half a lemon an Inch stick of cinnamon, a fourth of a cupful of sugar. Cook until tender, strain off the liquid and rub the prunes through a sieve. Crack a few of the stones, blanch the kernels and add them to the pulp. Add the gelatine, pulp and fruit Juices nnd stir occasionally until nearly cold. Decorate with shredded almonds and set nway until firm. The union of lakes, the union of lands. the union of states none can sever The union of heart, the union of hands, and the Flag of our Union forever: PALATABLE DISHES. The coarser stalks of celery may be used for cooked celery, making a most wholesome dish for a supper or luncheon dish. Boll three cupfuls of cut-up celery in a little salted wa ter until tender, al lowing It to steam nearly dry. Put it Into a bnttered bak ing dish In layers with a cupful and a half of rich white saure, alternat ing until all Is used. Cover with but tered crumbs and grated cheese, bake until the crnmbs are brown. Rich Oyster Stew-Itub the inside of the stew pan with a cut clove of garlic and a slice of onion, do not al low a shredof either to remain. Melt three tablesjxmnfuls of butter, add one and n half taMcspoonfuls of flour, stir and cook until smooth, then add one and a half cupfuls of thick cream, and one and three-fourths pint of milk. When It Is boiling hot add the oysters which have been parboiled three min utes, boll op and serve at once with seasoning of salt and pepper to taste. Stewed Beans With Vegetables. Soak a cupful of beans over night and In the morning add a pinch of soda and scald them. Simmer for three hours in salted water. Add a fourth of a pound of sliced salt pork and boil for an hour longer. Then add two cupfuls of diced potatoes, two sliced onions, one cupful each of diced carrots and turnips. Cook until the vegetables are tender then add a half cupful of barley, which has been soaked and cooked until soft. Season to taste with , salt and pepper and In the seasoning add a cupful 01 rresn corn cut from the cob. Old-Fashioned Welsh RareblC Slice a half pound of bacon and fry on one side, then turn them and lay on a slice of cheese to cover the bacon well. I Sprinkle with paprika, cover the fry aVsfesssayjsW ing pan and cook gently until the turn ed side of the bacon Is done. The cheese will then be melted and crisp at the edges. Serve with buttered toast . at once. I Add a handful of dates and raisins ' with a few nuts to chopped apple, and celery,-with French dressing, which makes a most delightful salad. I A most tasty way of serving boiled cabbage was discovered by adding a little of the vinegar In which dill pickles had been put up. Butter, salt and pepper were added, but tbe'ruv egar gare a aew and asost appetising Haw. The talent of success Is nothing more than doing nhat you can. Hell; and do ing whatever you do. without thought of fame. SEASONABLE PUDDINGS. The follow ing group of puddings may prove helpful or suggestive: California Pud- ding. C renin a half cupful of but ter substitute, with one cupful of brown sugar; odd one cupful each ot ground raw potn to. carrot and ap ple; then a cupful of Hour mixed with a teaspoonful of cinnamon, u half teaspoonful of cloves, and a teaspoonful of soda mixed with the potato. Dredge a fourth of a cup of shredded citron nnd a cupful of raisins with flour, uing two table spoonfuls and mixing It with the rest. I'our Into a mold and steam three hours. Serve with a hard sauce. A tensixmnful of baking ponder sifted over the fruit Just before It Is added to the batter will keep It from sink ing to the bottom of the mold. Flour should be used as usual, however. Apple Cracker Pudding. Crumble six large milk crackers Into a pudding dlh; tiour over these enough cold wa ter to soak them until soft. Pare three medium-sized apples, cut In halves, re move the core and put them on to stew with a little water for ten minutes. Pour a pint of milk over the soaked crackers, add two beaten eggs, stir In the apples anil n half cupful of sugar. Flavor with a teaspoonful of lemon ex tract and a grating of nutmeg over the top of the pudding. Put n teaspoon ful of butter In small bits over the top nnd bake In a slow oven until firm and bron n. Serve hot. Indian Pudding. Scald a pint of milk and adil to It gradually a half cupfnl of Indian meal, a half cupful of molasses, n teaspoonful of cinnamon nnd a cupful of chopped suet. Cook ten minutes, cool and add three eggs beaten light. Turn Into n greased mold and 111 five minutes. Serve with hard sauce. This pudding may be linked. If n light coating of flour Is sifted over the top n delicious brown crust will be formed In baking. A half cupful of raisins will be a great addition to this pudding. Attend the end. and never stand In doubt. Nothing's so hard but search will find It out. -Herrlck. ECONOMICAL DISHES. The tough ends of steak or bits of left-over may be used most acceptably in the following: Chill Con Came. Cut up the left-over steak and put a layer of the meat In a casserole, sprinkle with chopped onion, a few spoonfuls of kidney beans and a layer of canned tomatoes, seasoning each layer with salt and chill pepper. Bepeat until the casse role Is filled, then turn In the liquid part of the tomatoes thickened with a little flour and butter, cover and bake an hour, then uncover and bake 10 minutes. Mock Terrapin Parboil a pound of beef liver, cut In slices for five min utes, then drain and brown In bacon fat. Chop In small pieces put back Into the pan and add a quarter of a teaspoonful of dry mustard, salt nnd pepper to taste, a few drops of Wor cestershire sauce nnd boiling water If needed. Boll up. thicken with flour blended with butter, using a table spoonful of each. Add a hard-cooked egg, finely chopped, and a few drops of lemon Juice. Canned Corn on ToasL To each cupful of corn allow a teaspoonful of chopped onion fried In a tablespoonfnl of butter, do not brown ; add the corn, a half cupful of milk, salt and pepper to toast. Cook slowly for five minutes. Meanwhile toast a slice of bread for each person and fry two slices -of ba con for each. Pour the prepared corn over the toast from which the crusts have-been removed. Serve with the bacon slices over the top. Yorkshire Corn Pudding Put Into a mixing bowl a cupful of canned com. three-fourths of a cupful of milk, add two well-beaten egg yolks. Into another bowl sift a cupful of flour with three teaspoonfuis of baking powder and a half teaspoonful of salt, mix together the flour and corn, add the well-beaten whites of two eggs. Put Into well greased muffin rings and put Into each a teaspoonful of the Juice from the roast, fill half full with the batter and bake In a moderate oven. Serve around the meat with meat gravy. Many Ufca Him. "What's wrong with OUtbersr "He has a mistaken conception of hts doty aa a citizen." "YesT "He wont put 1 ft.i .k . - w i.uf a. . ' ua nnnuuer tu use wsm, sac wish other people to do that, while be stands on one side and Jots down the number of revolutions It lakn." Mr- Saa u SsaPH Age-Herald, 'ESS5 riSv A - ?v4fe .f iJ- BBBBBBBBBBBBBBfadjjVfaV fcjBLgHBlSlfeBBBBBBBBnBL SL3K 1 BBW.'vHBBBBBBBBBBBBBBBbG3bPlVW Vs? ? VjdhUdKaBBBUadBBBVBWSb aewTLssaVr aaSaft BsKZBsastilssaaaPasaaBaaaam A 'WPjmWBS, ' : 9bHJbVI &suU - asHasaWaaaf MlsaaaaalBNWl5Ma!aWasanasaaaW BsaaaaBsaaaaaaaaaaaPaaV "WasaM I , j' WCzCtWmmW 3 BsT .bIssssssKJbIssKssssssssssssssssssssssssssssB tirMllRaWv' MLMMMmMM3iM 'MlflNBlsB"ssBsr "'"' 1rf asMessssssrKLSJ3aaisssssssssa.." if MsaaaaaH CsssK? Hiistt9iH. fffjs, MsTLwiMiP"K: il limWmm& LssaaSRsI'SsaaamsaV IiJnT wB SaaaaaaaaamrSK HfeSSil aBaaaaaaaaaaaaal IsVssssCQ ' iaffsaffsaaSXaVaffaWaV. SnKTTlaw'' -7 SaaaaaaaaaaaBsaaVX BafiaE S f ifaBMh lasmfafTTl IT I'lilBaill Mil In samfafMlafTal I BSSBsallllllBal RssssEassssTSssM W II 05P!IBa?!BaasaaaaaaaBsr WaaaaaaaScsl 'V"" isBffasfaffs!aaaHsf V f F 'P&&!B3mT2L asssssssEaSasssisslsssssssssss ' iHBaBSB.msl$7i Vfc- -; yaaaSsStftHs mKBtKMWtMMMW-f asfcayfrifrg . KKKyBSVMhfMMmMmWfMftmfS BsETBsBBBaaTy! asBar'ssOi. -'ZPBaniamaWaFaik wAaT I qPsw-sBi MW&M&lM.mL&'mMM'X-K '''iKaHaKaawb- LmMLW!''W BsaBpaBsiBSMSUBsBBBBr' .' .BsfsbI aT- t ? i i T Taaaaaaaaaaaaaaaaaaar'T Tlsii Bsaaaaaaaar 'sX. 'Bst WSSSL" MmM - ''- "'XTZAi,. mBSkWmWmWmwW9mmW -Z -M Truckload of American marines on a road In France, greeted by ttin children AMERICAN RED CROSS AMBULANCES M-rir-fl-iiULIII i"i r " r y " t . 777 . . . v? 1 JeanasWa- !T!!irr!---;-'TlS' ' L. mtTyW Wrfjv1" r i " fleEBsaaaaaaaaashaiu. ji? - - I '"fas' 1 . aaaaaaaaaaaaaaaaaaaTStSBdsaRuB P 'W' f flasT Vt 4 1 sai' Bsaaaaaaamm aaaaaamsaa BaT M flaT BsaT ! ' fl tf I esssssssTK M alSssmsPV If sf f aValSaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaal H sat alSaaaaaaaaHB "2? X taaaaaaaaamsr aaaaaaaaaK jst --HP Vm " "' !' ml-, , B SWaWaf K W t LTaTflE jjB S Jt W (HismLsLsLsLsLsLsLWaff V K 'VasaaaaaaaaSl i SBcaaOasaW asaaat?V- 'JuiSS1' ' 3js-lrM -, . J"iafcTaa,WaaaaaaWBy F-PEysWaWsal 1 'assssssssssWsilXjasssffi?! jjSft'LBkaSsssissf 1 isassssssssBsV af jJsaasaaaaKslalaafc ZjPaaaaaarM saMl 1 iTassss9l.-BssTaa j -y--"rjfirlRga" I 'iJMLMiMMMMMMWnffrrKmMWMMMMM - idlW- pWXaVJaMsK' I &" 'SlaPManTrrrTTTTnanrrrWrTBlMPr - -,.. "-'TfftKfKt in i i r, i -wirt.nl im'.im- i i ir i l i is Vit ii i 'i r ' ( - r a rr i ". ir i mri i- '"" l,,r' "" The American Iteil Cross ambulances that were sent to Italy to help the Italian forces Imw arrived at the :ror.-. This photograph, which has Just arrived In this country, shows the ambulance-, crossing the Piazza del Duoruo in Milan on their way to the battleground. MISS BLANCHE GEARY American women who Journey to Paris during this war have now a hotel of their own where they can stop. The T. W. C A. has opened the Hotel Petrograd especially for their comfort and placed Miss Blanche Geary In charge as manager. Miss Geary Is well fitted for the task, for she Is the building construction expert of the T. W. C. A. Before going abroad for the association she superintended the con tracts for the Y. W. CL A. hostess houses at Platlsburg, Fort Worth. Tex.; Fort IUIey and Army City, Kan.; T.awton, Okla, and Allentown, Pa- Wildcats Stop Mining. Three wildcats tied up operations at the mines of the Abel (Pa.) Coal com pany and Incidentally cut down the production 200 tons. The animals had been prowling about the mines for a week or more, and on one morning, the heavy white frost on the ground showed the min ers that the cats had gone Into the mines. Tnere was no eviucuve ui mm .- ( Ing come out, and the miners assem bled at the entrance and sent some of the men to get guns. On account of the unusual condi .i,. ara4fns In the mines It was late before the last cat was killed. No coal was mined while the men were hunt lac the cats. aaaaaP- 5 "1' BssaT.sS'BSL-ssW"- , N f'-.Sarmi esBsV". ' alaaV- ' Bsaw.''' ft s-1 i ' v i at ' Balams'? AsStlf !i W&&1 - K& f.S' xAw&Z BsaaaaaaaaaaaaVi fiY&3m 'wmmmmmmWm''? lifc- V 3r kaaaaaaaaaaaaaaS ( fl "W'&Tl BsaaaaaaaaaaaaaaaaaaSleail all asaaaaHaVaaaaaaaaasaaaaM i'i WM CsalaiaasBai W" rt-trafnmmitWifcMili1"- "-1"- -SmmUmmWmW MAKING PICTURES 8 aaaaakatasaaal '' BskW 'aaalAssaaaaaaaaaaaaaaaW1' ' lahsssalasssssH --aaalassss Ksaaaakasaaaaaaaaaaaat'iaaaaaaaaaaaa BSajjaajJaaBBBBBBBBBBak '. y 3kkkkkkkWkLMMMBM3MlMMMMwfiMMM mwLw.L aa9LaasaaaaaaaaaaaS9nBsaaaaaaaaaaaaaaaaaaaaa mmmmmmmmmmmmmmm9m9mmmmmmmmmmmmmmmmmmmmmmmmmtmmmrrt..jmw17mh WmmEmmY sLldllasaaaaaaaaaaVCtaalaaaaPlfl MBHPSP'vtBx. v - y.it,ff,TlHfi.!'.Ujiw.-. seassaR8BaBaaBBBaaBBBB--UMBBBaMBSSja When you pick up one of the many publications which print war photo graphs and see startling pictures of actual fighting at the front, or when you see real battle scenes on the screen, very rarely do you think of the hazard the photographers run who make the photographs. This picture shows French photographic operators working near the front lines within the range of enemy fire. The smoke from an exploded shell can be seen. The men In the photographic division who make the photographs for war records and for the intelligence bureau are in as mncb danger as the men in the trenches. THE GRIM HARVEST OF WAR aHssaalnsaaaaaaaaaaaaaaHaMasaaC "1a3 'cMJItJ'-' J at'"! In the midst of the desolation of transport driver and his team, killed with chwrs and bouquets. AID ITALIANS syr?jwiwwyyww'y) UNDER SHELL FIRE war In northern France lie a by a single high explosive shelL t 5 . ' Li"-? . , yvvr "" ;T,iw -, -T - - - ,