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Belding banner. (Belding, Mich.) 1889-1918, October 24, 1917, Magazine Section, Image 6

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Persistent link: https://chroniclingamerica.loc.gov/lccn/sn96076641/1917-10-24/ed-1/seq-6/

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I'lie lidding Banner
i;ec::ess.y ocio :er 21 1917
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Uadr thU dpkrtmntrcloU. xpriac tad information ml latrt r solicited
Will Carelton's Itirthday, Oct. 21.
(liy Byron Finney)
Once more the round has brought his
time of year
When autumn leaves again are fall
ing, And ever coming to us, loud and cleat,
We hear his voice a-calling;
The voice that always held a cheerful
And never told a hopeless story,
That sang the common life with swell
ing throat,
Its simple grace and glory.
And though that voice be silent now
in death ,
Its echo still shall be a-calling,
When that October, with his frosty
Shall set the leaves a-falling;
And this, his message, we may hear,
we can,
If modestly we hart and listen:
The diamond in the heart of every
Will sometime, sometime, glisten.
The Vale cf Cheese in the Diet
Cheese is believed to be the oldest
of the dairy products and the first
form in which milk was preserved.
Although it has been a staple food for
numberless years, in many cases it is
used only as an accessory to the diet,
there being a prevailing belief that it
causes physiological disturbances
when used in large quantities. The
conclusions drawn after many experi
ments by the government specialists,
however, is that cheese, properly pre
pared and used, is not generally the
cause of any physical disturbance and
that it may easily be placed on the bill
of fare in such quantities as to be the
chief source of nitrogenous food, tak
ing the place of meat, fish, eggs and
foods of similar composition.
Exepriments have shown that
cheese, whether eaten raw or careful
ly cooked, is as thoroughly digested
as other staple foods and is not like
ly to produce any digestive disturb
ance. Estimating roughly an ounce of
cheese is the equivalent of one glass
of milk, two ounces of meat or one
From the standpoint of the house
keeper, cheese is of importance be
cause of its high food value, the ease
with which it can be kept and the
numberless ways it can be' prepared
for use.
Cheese is made ordinarily from
whole milk and most of the kinds best
known in our country from cow's
milk. In the process of cheese mak
ing the casein is precipitated by the
action of rennet, forming a curd. The
curd is broken up and the whole heat
ed to a temperature between 96 and
108 degrees Fahrenheit. The whey is
then drained off and the curd salted
and pressed. It is kept for a period
in a cool place where it "ripens." de
veloping flavors through the action of
bacteria, and undergoing other mark
ed changes, It's original pastiness
gives way to a granular consistency
in some types and to a buttery con
sistency in others.
There are many variations in re
spect to the kind of milk used, the
amount of cream retained, or added
to the milk, the methods of separat
ing and preparing the curd, and the
ripening of the cheese. This accounts
for the almost endless variety of
cheeses, with their different names,
appearances and flavor.
The American factory cheese is of
the English Cheddar type and is the
most commonly used of all the com
mercial varieties. It is usually pale
to dark yellow, though it may be
white when uncolored. When fresh
Hotel Browning
Gran 4 Rapid Nwt Fire Proof
s At Sheldon and Oakea, Three
equarea from Union Station, Two
from Monro Ave,
Every Room Hat Bath
More Than Half Our Rooms at $1.50
No Rooms Above $2.00
Suitea of Room$ for Touring Partita
Beautiful Cafe Loggia
Delinhttul Cafeteria Arcade
Exceptional Cueine, Perfect Service
A Mi . i; x .1
Pere Marquette train time at Beldinj?
To Ionia and Detroit, 11:42 a. m.;
4:42 p. m.
To Greenville and Saginaw, 7:o6 a.
m.; 6:C0 p. m.
it is mild in flavor, though a sharp
characteristic taste develops upon its
being well ripened. When new it is
soft enough to be easily broken into
small pieces and when old it can be
finely grated. .
One of the best ways to keep cheese
after it has been cut, is to wrap it in
a slightly dampened cloth, then in
paper and put it in a cool-place. Or
paraffin paper may be used in place
of the cloth. If placed in a covered
dish, do not exclude all the air, for it
molds more readily if this is done. 1
Cheese is used generally in two
ways, in small quantities for its flav
or and in large quantities for its food
value as well as flavor.
Cheese owes its flavor to the fatty
acids and their compounds and to
ammonia-like bodies which form dur
ing the ripening process. In some
varieties, like Roquefort, the flavor is
due to bodies elaborated by molds
which develop in the cheese.
In connection with the use of cook
ed cheese in the diet, one fact should
be always borne in mind. In common
with all other foods containng fats
cheese which as been over heated in
cooking is likely to contain decom
posed fats. Digestive disturbances
from this cause must be laid to poor
cooking and not to the composition of
the food.
The names "New York" and "Wis
consin" as applied to cheese refer to
a method of making rather than to
the locality. The curd used in mak
ing the New York cheese, is heated
only to a body temperature, 98 or 99
degrees Fahrenheit. This cheese is
softer, lighter colored and is best for
The Wisconsin cheese is tougher
and more rubbery, as the curd is heat
ed to 105 degrees Fahrenheit. Be
fore Wisconsin cheese was made it
was impossible for Southerners to
have cheese because of the warm
climate. Wisconsin cheese keeps bet
ter in the higher temperature.
Test in buying for cooking: Place
a bit on tip of tongue. If it melts at
body temperature it is all right for
cooking purposes.
Welsh Babbit. Welsh rabbit should
be melted cheese diluted with water
and seasoned with mustafd, salt and
paprika. Cheese melts at body tem
perature, so be sure and do not rend
er it indigestible by cooking at too
high a temperature'. Cooking over
hot water i3 the safest way.
One pound cheese, half a cup wa
ter, one teaspoonful salt, four table
spoonfuls butter (may use less), one
teaspoonful or one tablespoonful mus
tard, paprika.
English Monkey. One cup soft
bread crumbs, one cup milk, one ta
blespoonful butter, half a cup grated
cheese, one egg, one teaspoonful salt,
panrika, fourth teaspoonful mustard.
Soak crumbs in milk for five min
utes. Melt butter and add cheese.
When cheese is melted add soaked
crumbs, slightly beaten egg and sea
sonings. Cook over hot water and
pour over toast or crackers.
Cheese Souffle. Make a white
sauce of the following ingredients:
Two tablespoonfuls butter, three ta
blespoonfuls flour, half a cup milk,
half a teaspoonful salt, paprika. Re
move from fire and add three yolks
well., beaten and half a cup grated
cheese.- When cool fold in the stiffly
beaten whites of the eggs and bake in
a buttered dish in a cool oven. Serve
at once.
Apple Butter
There is no better way to use good
apples, says the department, than to
make them into butter. The sound
portions of windfalls, wormy, and
bruised apples may also be used. The
better the apple the better the butter
will be. In apple butter with cider
cither fresh sweet cider or commer
cial sterilized cider should be used
after being .boiled down to about half
its orignal quantity. The peeled and
sliced apples may be cooked in the
boiled cider, or they may be first
made into apple sauce, which is then
cooked in cider. It usually takes
about equal quantities of sweet cider
and sliced apples to make butter of
the right consistency. In other words,
two gallons of sweet cider should be
boiled down to one gallon, and two
gallons of the prepared apples should
be added to it either uncooked or as
apple sauce. The two essentials of
good apple butter are long, slow
cooking from four to six hours and
frequent stirring. If sugar is used,
it should be added after the cooking
is about'two-thirds done. About on
pound of sugar is the usual propor
tion for each gallon of apple butter,
but more or less may be used to suit
the taste. The butter may be spic
ed with cinnamon, cloves, and all
spice, or with any one of the three,
the spioes being stirred in when the
cooking is finished.
While still boiling hot the butter
should be 'packed in sterilized glass
receptacles, or in stone jars, with
thorough precautions against spoil
ing as with any other preserves.
Apple Butter Without Cider
Good apple butter may be made
without cider. In this case enough
water is added to make a thin apple
sauce. Brown sugar rather than
white sugar is ordinarily used. If a
grape flavor is desired, it may be ob
tained by the use of grape juice in the
June 27, 1917
To -Greenville and Biz Rapids, C:49
a. m.; and 5:23 p. in.
To Lowell and Grand Rapids, 10:37
a. m.; 2:00 p. m., and 8:51 p. m.
proportion of one pound to each gal
ion of the peeled and sliced apple.
There should also be added a cup of
brown sugar and one-fourth teaspoon
ful salt. When the desired thickness
is obtained one teaspoon! ul cinnimon
is stirred in,
Pear butter is made like apple but
ter without the cider.
Totato Week
Three purposes will be accomplish
ed by a nation-wide potato week in
which every one will make a special
effort to eat potatoes during the week
from October 22 to 27, according to
the United States Department of
Agriculture, The first if these pur
poses is to encourage the eating of
the tubers because at that time it is
expected that potatoes will be the
most available and economical starchy
food: the second is to save wheat dur
ing this period; and the third is to en
courage the general, use of potatoes
as a wheat substitute by the Ameri
can householder.
Stuffed Potatoes. Cut baked pota
toes in half, remove the pulp, mash it,
add enough milk for the usual con.
sistency of mashed potatoes, and sea
son with butter, salt, and pepper., Fill
the baked skins with this mixture, dot
the tops with butter and bake for
eight or ten minutes in a hot oven. To
vary this add to the mashed potatoes,
before the skins are filled, any one of
the following: Beaten white of egg
(one egg to three medium-sized pota
toes), grated cheese (one-half cupful
to three medium-sized potatoes) chop
ped meat (one-half cupful to three
medium-sized potatoes), chopped par
sley (one tablespoonful to three
medium-sized potatoes.)
Scallcped Potatoes. Use raw. thin
ly sliced potatoes in layers, each lay
er to be sprinkled with flour, butter,
pepper, salt, lastly pour in just
enough milk to be seen through the
top layer, and then bake for about an
hour, or until the potatoes are tend
er. This may be varied by adding, in
layers, hard-boiled egg, sliced; grat
ed cheese; or minced ham.
Potato Biscuit. (Sanday from
Friday's or Saturday's left-overs.
One cupful mashed potatoes, one cup.
ful flour, four teaspoonfuls baking
powder, one-half teaspoonful salt, one
tablespoonful butter, one tablespoon
ful lard, milk, about' one-half cup.
Sift the dry ingredients. Add these
to the potatoes, mixing with a knife.
Work the fat into this mixture light
ly. Add gradually enough milk to
make a soft dough. Tos3 the dough
or. to a floured board, pat and roll it
lightly to one-half inch in thickness.
Cut it into shapes with a biscuit cut
ter. Place the biscuits on greased
pans and bake 12 to 15 minutes in a
hot oven.
Meat and Potato Pie With Potato
Crust, These are very good with
broiled or fried fish or meat. Boil
meat, cut into small pieces. Mix with
potatoes separately boiled and cut up,
and put into a baking dish. Make a
crust by mixing smoothly mashed po
tatoes to which a tablespoonful of
shortening has been added, with
enough flour and water to make them
roll out easily. A pie made of a
pound of meat will require five or six
small boiled potatoes, a cupful of
mashed potatoes, and eight or ten ta
blespoonfuls of flour," and should be
baked about twenty minutes in a hot
oven. Salt,' pepper, and other season
ing, as onion and carrot, may be add
ed to taste. A teaspoonful of bak
iner powder makes" the crust lighter.
Potato Pudding, One-quarter lb.
mashed potatoes, (five small pota
toes), four tablespoonfuls butter or
;?ood cooking fat, two eggs, one-half
cup milk, one-fourth teaspoonfuf salt,
one-half lemon (juice and rind), one
tablespoonful sugar, one-half cup
raisins or raisins and nut meats. Boil ;
potatoes, mash, and .add butter, eggs, j
milk, lemon juice, grated peel, and
sugar. Beat all the ingredients to-:
gether, and bake in a buttered dish,
for three-quarters of an hour or long
er.'' " "; ' :''"-:';
Small" Boy Sympathies
He was a very small boy. Paddy
was his dog, and Paddy was nearer
to his heart than, anything on earth.
When Paddy met swift and hideous
death on the turnpike road his moth
er trembled to break the news. But
it had to be, and when he came home
from school she told him simply:
"Paddy was accidentally killed to
dav." He took it very quietly. All day
it was the same. But five minutes be
fore he had gone to bed there echoed
through thp house a shrill and sudden
lamentation. His mother rushed up
stairs with solicitude and sympathy.
"Nurse says," he sobbed, "that
Paddy has been run over and killed."
"But, dear, I told you that at din
ner, and you didn't seem to trouble
at all."
"No: but but I didn't know you
said Paddy. I I thought you said
$500.00 Mason and
Hamlin .... $175.00
$375.00 C. J. Whit-
ney $100.00
$103.00 Cloush and
Varrcn Organ.. $ 25.00
These instruments are all
in excellent condition and
are rare bargains. Will sell
cn monthly payments.
Phone 36
i fl C
as iossIble Is this suit of wine
broadcloth so nattily trimmed
ws of "silk braid. The rippling
adorned with patches of orlen
roldery, matching that on the
while fitch cuffs and tippet add
element of style to the coat.
with rc
tunic Is
tal eml
Garments of Righteousness
There was once a little girl who, "in
getting ready to go out riding, was
buttoning up her vcloak. Suddenly
she stamped her foot furiously and
an ugly frown covered her face. We
must not tell you just what she said,
but perhaps some of you can guess
about what it was. The cause of this
outburst of feeling Was that she had
buttoned the last button but there
was still another button hole. The
buttons and holes did not come out
even for some reason or othpr.
No; she had not lost the last but
tort They were all there. . In fact,
her real trouble was not at the bot
tom at all, but at the top. Somewhat
careless, she had buttoned the second
button- from the top into the first
buttonhole. She started wrong. She
was wrong all ttye' way through- Of
course, she finished wrong. It could
not have been otherwise. The only
way she could make it come out right
was to unbutton it all and start right.
What a lot of extra work caused by
such a small error!
In the one hundred thirty-second
Psalm, ninth verse, the' author asks
that the priests of God might be
clothed with righteousness. As Pro
testants we have-no priests such as
the Psalmist knew. We are .all
priests of God. We must all talk
with God and do the work He has for
us to do. But what kind of garments
are we to wear? And where will we
find a priestly uniform?
Now, the Psalmist was not thinking
of the priest's uniform when he wrote
this verse. He was thinking of his
actions. He felt that . the priest's
formed a garment He prayed that
that garment might be one of right
eousness. Where, then, do we get our
priestly uniform? Why, we. weave it
ourselves. Every action is a thread
in this garment.
Most of us like to have nice clothes.
We want them to fit well and to be be
coming to us. Isn't it good to know
that we can weave our own garments
of righteousness? We can have them
just to- our liking. If they. are not
what we want it is our fault. They
are made out of our own actions.
Of course these garments must all
bo buttoned up straight. To do this
we must sttrt them right and keev
them right all the way through. If
we start with a lie, or unkindness, or
hate, or the like, we never can finish
right. . .
Cigarettes and Soldiers
Shall we send cigarettes to "our
boys" at the front, who are fighting
so valiantly for honor and truth and
Justice and freedom in the trenches
in Belgium and Flanders and else
where ? The women of the Women's
Christian Temperance Union dared to
lift up their voices in earnest pro
test against the practice of sending
cigarettes in "comfortboxes" to the
boys at the front, many of whom had
never touched tobacco In any form
until they joined the army. Their
protest was doubly emphatic in the
case of cigarettes which were enclos
ed in comfort-boxes sent by churchet.
and Sunday schools. The only practi
cal result of their protest, up to th
E resent time at least, seems to have
min 4 Vi n arnminif nf flrr Jnrlirmn.
tion on the part of the Women's
Christian Temperance Union for try-!
ing to deprive the soldier of "his on
ly comfort," to use the language of
these people. Soldiers who have re
turned from the front declare that the
men in the trenches find peculiar com
fort in smoking cigarettes, and we
are told that it is unpatriotic to de
prive these bravo lads of this com
forting ministry of the cigarette. But
is this a sufficient reason to justify
us in sending cigarettes to them? Is
cigarette smoking helpful to the man
in the trenches? Does it make him
a braver soldier or better fighter?
Does it add to his physical strength
and make him more able to endure
hardship and fatigue? Does it in
crease his mental vigor and make him
more alert? Does'it steady his ner
ves and make him a better shot?
Does it add to his spiritual power and
enable him to gain the victory over
temptation? If it has this desirable
tirect, then by all means let us send
cigarettes to our boys at the front
the more the better. But if it has the
very opposite effect, then are we
justified in sending them, knowing, as
every intelligent person must, that
they will go into the hands of lads
who never touched tobacco at home,
and many of them are doing their
best to lead clean, pure lives where
they are now?
There can be no question about the
alarming increase in the use of cigar
ettes resulting from the new condi
tions which the war has brought
about. Some of the consequences are
already appearing, but we shall not
reap the full harvest of the seed we
are now sowing for years to come. It
would be interesting, if it were pos
sible, to discover how many of the
final rejections of enlisted men are
due to lowered vitality brought about
by the excessive dse of cigarettes:
vhat relation the immoderate use of
cigarettes bears to the startling frer
quency of heart trouble which has
surprised, dismayed, and puzzled the
army physicians. Perhaps we shar
never know.
Two of the largest cigarette manu
facturers, according to the Dominion
Women's Christian , Temperance
Union 'Teachers' Temperance Lesson
Quarterly, soak their product in a
weak solution of opium, which, like
whiskey, creates an ever-increasing
appetite. If we are to believe the
testimony of those who have made a
long and careful study of the cigar
ette evil, the nicotine poison which
the cigarette contains "arrests de
velopment, blights health and morals,
ruins the faculties, unbalances the
mind, and also creates abnormal ap
petites, discontent, uneasiness, ner
vousness, irritability, and an irresti-
ble inclination to crime, thus leading
to the loss of all moral courage and
manhood. It irritates the delicate
lining of the mouth, throat, and lungs,
making them sore and disinclined to
do their work. When inhaled into
the millions of tiny cells of the lungs,
it poisons the blood, weakens the
heart's action, shocks the nervous
system, distends the stomach, impairs
digestion, paralyzes the brain cells,
and, if persistently used, wrecks the
entire body." The injurious effect of
cigarette smoking upon a boy's men
tal activities are very marked. Prof.
W. A. McKeever says: "Of the many
hundreds of tabulated cases tin my
possession, several of the very youth
ful ones have been reduced almost to
the condition of imbeciles Out of
2.33G who were attending public
school, only six were reported fright
students.' A very few, perhaps ten,
were 'average,' and all the remainder
wef e poor' or 'worthless as students.
A startling story has ccme from
Ottawa in the form of a report on
recruiting for Canada's naval service.
Of the young men in Nova Scotia and
Britist Columbia who wished to join
the naval servkl, seventy-five per
cent failed to pass medical inspection.
In most cases rejection was due to
cigarette heart or moving- picture
eye. Of four hundred men who of
fered themselves for military service
at North Bay. one hundred were re
fused' simply because they were cig-
Limited amount of
Advance Paid Share
for sale at
000.00 per Share
will be paid
5IC0.00 ppr chare at
Earnings 5 3-4 per cent per
annum at maturity 4 per
cent interest paid if with
drawn before maturity.
lc icecara::
arette users. Is there any reason to
suppose that cigarette smoking will
be less deleterious to yottng soldiers
in Franco than to young, men in
Canada or the United States?
The consumption of cigarettes in
Canada in increasing at the rate of
one hundred million per year. Condi
tions are as bad, if not worse, in the
United States. The Dominion Tem
perance Lesson Quarterly, to which
reference has been made above, says
that the cigarette was "practically
unknown in America until the Cen
tennial held in Philadelphia in 187C,
when the Orientals and Russians in
troduced it. In 1898 Canada was
manufacturing cigraettes at the rate
of seventy-six millions per year. To
these must be added the millions roll
ed by the hands of those who smoked
them, and statistics prove that three
fourths of the sum total were smok
ed by boys and young men." In 1913
the number had increased to 977,734,
307, and by 1915 it had grown to be
1,088,858,050, exclusive of those
made by private individuals for their
personal consumption.
This state of things is appalling,
what will conditions be like at the
close of the war, if we continue to en
courage our young men to smoke
cigarettes by sending them in "comfort-boxes"?
Let the brave lads
have every possible comfort in their
terrible and strenuous life, but let us
not send to them that which will in
jure them in body, mind, and soul.
This Pear's Model
The fussy old gentleman asked the
chance traveling companion: "Have
you any children, sir."
"Yes, sir; a son." f
"Does he smoke?"
"Ah, sir,, he never so much as
"So much the better, sor; the use f
of tobacco is a poisonous habit. Does
he frequent clubs?"
"He has never put his foot in one."
"Allow me to congratulate you.
Does he never come home late?"
"Never. He goes to bed directly
after dinner."
"A model young man, sir; a model
young man. How old is he?"
"Just six months."
Do You Like
One-half the sorrows of the housewife are mended as soon
as she uses Gold Dust Flour. . ;
Your grocer sells it.
Smyrna Roller Mills
Hundreds of families are being de
lighted with our baked goods. We
Have specials for every day and the
Best Liberty Bread and W hitc
Bread every day.
The Giily
TMrafe- off . Ihmy uSSi
41 When you want flowero for
any purpoes
Largest and best equipped floral establishment
in Western Michigan .
k Store on comer of Moaroo cad Divbloa Ave.
Oct Phcr.r
Dill 173
atlxtra, 5173
Principles live; expediences pass
You Are Cordially
Invited to Call and Inspect a
Beautiful New Assort
ment of
.Made From the Finest
Selected Pelts.
Lined Quality Silk
from $75.00 up at
Ladies and Gentlemen's
Tailors and Furriers.
Suits and Coats
Repairing and Pressing.
Dry Cleaning.
Furs Remodeled.
Phone 339
Main St.
DON'T MISS THIS. Cut out this
lip, enclose it with 5c and mail to Foley
& Co., 2343 Sheffield Ave., Chicago, 111.,
writing your came and address clearly.
You will receive In return a trial package
containing Foley's Honey and Tar Com
pound, for bronchial and la grippe coughs,
colds and croup; Foley Kidney Pills, for
lame back, weak kidneys, rheumatism,
bladder troubles; and Foley Cathartic Tab
lets, a wholesome and thoroughly cleans
ing cathartic for constipation, biliousness, .
headache end sluggish bowels. You will
also receive, free of charge, Foley's
Family Almanac," containing "Alphabet
for Children" end " Health Hints":
Foley'a Booklet on "Kidney Diseases"
and a few simple suggestions for those
having kidney and bladder troubles. Yov
can secure fall these for only 5c

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