THE SBMI.WEEKLY TRIBUNE. NORTH PLATTE. NEBRASKA-
3 THF
KITCHEN
CABINET
A very subllmo and grand thins Is
truth, in lta way though, like other
sublime and grand things, such as
thunderstorms, and that we're not al
ways over and above glad to see It.
Dickens,
PALATABLE FOODS.
A nle, rich, steamed brown bread
with raisins may bo served with a rich
pudding sauce,
making an excel
lent dessert, and
no ono need bo
tho wiser as to Its
being a makeshift
In an emergency.
If no raisins are
steamed In tho
bread a few may
be steamed and sprinkled over each
slice with a few chopped nuts.
Savory Beano. A pint of kidney
(beans boiled until tender with a piece
of salt pork or bacon, when done, will
Jmvo a rich sauce. Add moro water
if necessary; add a fried onion and
flomo dropped parsley to tho beans.
Season to tasto and when serving add
u tablespoonful each of oil and vin
egar to further season them.
Roquefort Cheese Dressing. Mix
together half n tcaspoonful of salt, a
quarter of a teaspoonful of white pep
per, six tnblespoonfuls of olive oil,
.nnd when well mixed add three tnble
spoonfuls of vinegar or lemon Juice.
Bent all together until an emulsion Is
tformcd. Add to this an eighth of n
ground of Roquefort cheese, crushed
fine, and a little chopped pimento or
tabasco sauce.
Belled s Fresh Tongue Sardellan
:Sauce. Cook a fresh tonguo In sim
mering water for threo hours until It
is tender. Skim It nnd cut In quarter
Inch slices, arrange on a platter and
3our over it tho following sauco : Melt
two tablcspoonfuls of butter nnd add
-two tablcspoonfuls of flour; mix and
cook, then add gradually two cupfuls
of tho Uqnor In which the tonguo was
(boiled, six anchovies, cut fine, let
boll a minute, season with salt nnd
ipepper nnd pour over the tongue.
Blltzkuchen. Crenm a cupful of
butter, add a cupful of powdered su
.gar, add tho grated rind of half a
icmon, sift two tenspoonfuls of bak
Sng powder, a teaspoonful of "salt and
two cupfuls of flour together; add
three-quarters of a cupful ot milk, al
ternating with the flour, and tho yolks
of four eggs; beat well, fold In the
whites und bnko in a shallow pun;
forush tho top with egg, sprinkle with
tsugar and cinnamon nnd finely
chopped almonds. Bake 20 minutes.
Among men who have any sound
and sterling qualities there la nothing
no contagious as pure openness of
heart.
Speak with tact. Without It, bettor
not to speak at all.
FOR BREAKFAST.
There arc several things which en
tier Into the -right kind of n breakfast
first, tho Individual to be
served, age, state of
health, occupation, sea
son and climate, as well
as the supplies to bo ob
tained. The old standbys of
bacon, toast, coffee, pro-
ceded by some sort of
fruit Is tho breakfast of the average
person. It Is the meal which most
housewives complain about the often
st," being hnrd to givo variety.
Grapes aro ono of tho fruits most
nJoyed In the fall and are a most
wholesome fruit; apples, pears and
peaches all have a wholesome acid,
very beneficial to the digestion.
Plain boiled rice makes a welcome
1)rcakfast cereal; omelets of various
"kinds glvo a chango from tho every
day shell-cooked, poached or fried egg.
A most appetizing method of serving
eggs Is to drop them into 'Individual
ramekins, cover with cream, dot with
"bits of butter and season with salt
nnd pepper; plnco In the oven in a
lfsh of hot water nnd bako until the
eggs nro set.
Where fresh mackerel Is obtained,
tto moro tasty dish can bo offered thnn
broiled mackerel or tho fish backed In
cream. Place It In n dripping pan
with n little water, skin sldo down,
nnd plnco In tho hot oven; when tho
wntcr has evaporated pour over tho
fish a cupful of good cream; heat
through and serve, adding tho season
ings at tho Inst, not to curdle tho
cream, although that need not entirely
spoil tho dish, but It docs detract from
Its appearance.
Chops, liver nnfl bacon, sausages of
various kinds, aro all meats used for
breakfast. Onjy u small portion should
be served, as It is much better for tho
health to cat meat but once a dny and
that at tho heavy meal, or dinner.
not breads nro liked for breakfast,
and griddlo cakes tho year round
never seem to !oso their populorlty.
Tor tho Sunday breakfast It Is wlso
to have an entire change. As It Is a
meal of moro leisure than overy-day
breakfasts, It may bo a little moro
elaborate.
A fruit that is subacid Is best to
servo In tho morning; a cereal with
cream Is given, though tho practlco of
serving acid fruits nnd cereals with
joreaxn ts quite general.
Tho noxt best thing to understanding
tho wholo ot any subject, Is to bo
awaro of that part of It we do not
understand. Whately.
A drop of Ink may make a million
think.
APPETIZING DISHES.
Very pretty and useful little recep
tacles for holding Ices may be made
by using tho sweet wa
fers held together at the
ends with frosting to
make boxllko dishes; fill
with cream and serve.
Fig Preserve. Wash
ripe figs In soda water
and drop the figs Into
boiling hot sirup, using
nix pounds of sugnr to eight pounds
of fruit; cook until the figs become
clenr, n half hour or longer. Flavor
with n brunch of lemon .crbenn,
leaves of roso geranium nnd n small
box of crystallized ginger. Seal with
paraflln In small jars.
Delicious Muffins. Beat well the
yolks of two eggs. Into this stir ono
pint of flour In which three tenspoon
fuls of baking powder have been
mixed ; then stir In gradually, one pint
of wntcr and the beaten whites of
three eggs, nnd a pinch of salt. Bako
In hot, well greased muffin pans 20
minutes.
Oyster Salad. Heat a quart of
small oysters until they are plump,
then pour off tho liquor, add tho
Juice of n lemon nnd plnco on ice un
til well chilled. Before serving mix
them with finely cut celery, n half cup
ful of nuts or more and n cupful of
mayonnaise dressing;, garnish with
beets, tiny cucumbers or pimentos cut
In fancy shapes.
Escaloped Egos. If the price of
eggs keeps on going up this dish may
be one we will enjoy looking at nnd
hoping for when eggs are reasonable.
Cook hard six eggs, by dropping them
Into three' quarts of boiling wntcr;
cover closely, allow to stand near tho
heat, but not on It, for n half hour.
Then rcmovo them, lay In cold wntcr,
and take off tho shells. Make a white
sauce of n quarter of a cupful each of
butter and flour cookod together ; then
add a pint of milk, cook until smooth
and ndd ono chopped green pepper nnd
salt and- pepper to season. Slice tho
eggs nnd put them Into n buttered dish,
a layer of white sauco and n layer of
eggs; sprlnklo with grated cheese, fin
ish with n layer of white sauco nnd
n thick covering of buttered crumbs.
Bake until brown in a hot oven.
A college education Is not a scheme
to enable a man to live without work.
Its purpose 1b to help him to work to
advantage, to make every stroko
count. David Starr Jordan.
FOR THE HOME TABLE.
When serving n roast of beef tho
yorkshlro pudding or muffins will help
out with the meat
If it seems to be
too small u roast
for tho number
served.
Yorkshire Muf
fins. Stir Into twe
cupfuls of sifted
flour a pinch of
salt, threo well
beaten eggs, and two cupfuls of milk,
beutlng with an egg beater until, the
batter Is full of bubbles. Half un
hour before the roast ts to bo served,
pour out a Httlo of tho drippings Into
a shallow pan containing hot-greased
muffin rings nnd fill with tho batter.
Serve nicely browned as a border to
tho roast.
Royal Bouillon. rake two und a
half pounds of lean beef, finely
chopped, cover with two quarts of ww
ter, allowing It to stand an hour, then
bring to the simmering point and cook
threo hours, removing nny scum that
may arise. Now add ono small onion,
a carrot, ono bay leaf, two cloves,
four peppercorns, and two stalks of
minced celery; simmer until tho veg
etables uro tender. Strain Into an
carthenwaro bowl and let It cool.
When ready to servo remove any fnt,
clear by stirring In tho white of nn
egg, boll up, strain nnd servo at once.
Fish Pudding, Russian. Take ono
nnd a half to two pounds of fresh
mackerel, ono nnd n half tablcspoon
fuls of butter, ono cupful of cracker
crumbs, three cupfuls of milk, six
eggs, ono grated onion, six pepper
corns, nnd ono tablespoonful of sour
cream. Cut tho fish lengthwise, wash
it, take out the bones, removing the
skin. Chop tho meat fine, with hnlf
a tablespoonful ot butter, put into a
bowl tho yolks of tho eggs, with tho
salt needed, onion, peppercorns, crack
er crumbs, u tablespoonful of butter
and tho sour cream. Beat well, add
tho fish, stir In tho beaten whites and
put Into a buttered baking dish ; cover
and cook slowly for two hours. Servo
with caper sauce.
Caper Sauce. Cook together a ta
blespoonful each of butter and flour,
add pepper, n cupful of milk, salt nnd
two tablcspoonfuls of capers. Cook
slowly nnd servo hot.
Almond cakes may bo propared tho
same way, using six egg whites, a
pound of sugar and a pound of al
monds finely sliced,
BsB9 tflkflBSBf
In Woman's Realm
Coats for the Small Girl Are Shown
Made in Many Materials Cap and Muff to Match New
Coiffures That Are Inspirations of Hairdresser
FAMOUS FASHION WRITER
Julia Dottomloy Is recognized as ono of
lha beat Inform,! women's, fashion writers
In the United States. She knows exactly
the needs and desires of women in the
small towns and country, for not many
yoars ago Blie conducted a dressmaking
and mllllnory shop In a little city In Colo
rado. And tho articles sho prepares for
us ore written with a view to meeting the
conservative Ideas ot the ladles ot our
community. The tawdry and extravagant
FASHIONABLE COAT
After reviewing coats made for the
small girl It seems that they range
through as great a variety of mate
rials, and almost as great a varloty
of Btyles, as coats for grown-ups. All
tho soft, woolly goods, several fur
fabrics and plushes, velvet In vnrlous
colors, and nil-fur coats promise a
season of rich and comfortable out
door wear for tho little miss.
It Is ,n fad of tho season to hnvc a
hat or bonnet nnd n tiny muff made
of tho same material as the coat.
From top to toe almost everything
small ladles wear is of one kind of
cloth. For trimming, narrow bandings
of tho shorthalrcd and least costly
furs nre used. Smocking and shirring
play Important roles In making coats
of wool velours; Bolivia nnd slmllnr
cloths, nnd they are at their best on
velvet. But conts of fur-fabrics or
plush, like that shown in the picture,
must bo made on the plainest lines.
All-fur conts of whlto rabbit with
caps and muirs to match make the
most captivating sets Imaginable.
Baby Bunting's father spends his time
to good advantage when ho manages
to clothe his small daughter In these
NEW INSPIRATIONS
snowy skins. Itubblt Is frankly rab
bit this year, and costs money, at
that. Thero are fascinating coats of
white broadcloth trimmed with band
ings of brown fur, and they nre quaint
replicas of models made for grown
people.
Tho coat shown In the picture ir a
practical model of brown plush verv
durablo and warm. It is so sltnplo
that there Is almost no reason for n
description of It. It hns a turnover
collar nnd cuffs of the spuiu material
as the belt. Tho belt dips through
straps at the sides, ant odd silk but
tons provldo tho means of fastening,
Now thnt the wu7ed and puffed and
otherwlno elaborated colffuro has come
back, hairdressers appear to bo work
Ing under the spur at new Inspirations,
fgHMSflTii inlHli 1 j, "T""1 ' """"
lri:'' 'f ' J'y " jj
in Great Variety and Are
are taboo with her. Leading wholesale
and retail dealers and manufacturers of
women's apparel recognize in Mrs. Cot
tomloy an authority nnd tho editor ot the
Ladles' Home Journal has consulted her
treqtiontly. She Is at present associate
editor of one monthly fashion periodical.
Is n regular contributor to another nnd 1
fashion editor for an Important nowspapet
syndicate, lleforo the war Mrs. Bottom,
lay went annually to the Paris fashion
router, and since then has kept In touch
by personal correspondence. Wo publish
these articles by special arrangement.
FOR LITTLE MAID.
They have added coiffures with loops
of hair to other high and stately styles,
and nro showing others with smnll
puffs and sovernl short curls pinned
nt the crown of tho head In tho back,
for those who like a lower hnlrdress.
Among high coiffures thero Is one
design In which a band of waved halt
Is wound about tho head llko n wide
band of ribbon, near tho forehead. It
allows a few orderly waves and ring-,
lets to escape about tho face, and the
bnck hair Is arranged In puffs nt the
top of the crown. This Is an unusual
and very finished-looking hnlrdress.
A similar coiffure Is shown In the
picture. In this design nil the hnlt
Is waved nnd tho front hair Is combed
back over n foundation which raises It
ut the top of the bend. At tho back
a cluster of curls Is pinned below tho
crown nnd a band of waved hair la
brought across above tho' nnpe of tho
neck. It will bo seen that ornamental
pins nro nn essential part of this coif
fure they finish and support It.
The coiffure nt tho left is much sim
pler. All tho hair Is marcelled for It
and combed toward the top of tho
crown. It Is finished In a small coll
OF HAIRDRESSER
fastened with n shell comb. This is
tine of many styles to which n Bide
part on tho forehead gives n youthful
touch.
, Jersey,
l'arls likes It.
America likes It.
So It will go merrily on.
It will not pass with the. summer.
Silk Jersey Is expected to remain ull
winter.
It makes u smart and useful all
round rig.
In n coated belt dress It is altogether
modish.
DAIRY
FACTS
VARIATIONS IN CREAM TESTS
One of Most Common Causes Is Differ
ence In Amount of Water Used
for Flushing.
There nro many causes for Uio vnrl-
lions sometimes found In cream tests.
Frequently would bo a better word to
uso thnn sometimes In connection with
this subject, for varlntions In tho tests
may nlwnys bo looked for. A few of
tho causes arc hero given.
If the milk of a herd of cows whose
nverngo test Is 4 per cent Is separated
so that tho cream tests 40 per cent
and tho milk suddenly drops to 3,0
per cent of fat, as will often occur,
tho cream will then test only 35 per
cent Tho nmount of fat lost In the
skim milk Is not nffected to nny ap
preciable extent by the richness of the
milk separated.
Ono of tho most common causes of
variation In tho test ot cream from
tho farm separator Is a variation in
the nmount of water or skim milk
used for flushing out the crenm at the
end of tho run. It is apparent thnt
especially where n smnil quantity ot
cream is separated, n marked differ
ence In the richness of tho crenm may
bo made by u change In tho nmount ot
tvntcr or skim milk ndded. It Is nn
easy matter to vary n pint or moro In
the water or skim milk used nnd this
klono may easily chango tho per cent
Df fnt in tho cream from 2 to 5 per
:cnt. Tho per cent of fnt In tho crenm
nay be readily changed, ns Is well
tnown, by adjusting tho cream screw.
Tho cream screw, however, Is not
chnnged very frequently nnd It Is not
tho common cause of the varlntions
In the test which constantly occur nnd
which causes so much friction between
tho buyer nnd seller of cream.
SCRUB SIRE NOT PROFITABLE
carmers Advised by Ohio Expert Not
to Sell Head of Herd Until
Daughters Been Tested.
.Can n bull bo worth nearly $3,000
m one year In n dairy herd? Tho nnl
mal may bo worth tills much or oven
more, according to figures given by
Prof. O. O. Ilnyden of tho Ohio cxporl
mcnt station.
Ho shows that In tho stntlon dnlrj
herd one bull produced daughters av
eraging 153 pounds more buttcrfat an
nually than their dams. If ten daugh
ters produced milk for sir years, the
total production of this Biro would be
Purebred Bull. i
worth $2,750 moro than thnt of a bull
that produced no Increase, If butterful
Is worth SO cents a pound.
Since tho vnluo of tho bull can b
determined only by tho milk nnd but
tor yields of his daughters, farmer
aro advised not to sell tho dairy sire
until his daughters havo been tested.
Buyers should not dlscrlmlnnto against
an old bull If ho has some high-pro
duclng daughters, for his valuo cannot
bo determined until he is at least fout
years old.
HERD SUBORDINATE TO FARM
Farmer Makes Big Mistake If He Doei
Not Regard Cows as Assistants
or Sldo Issue.
(By DR. If. B. FAVILIa)
. Tho man who doesn't regard his
Lncrd of dairy cows, bo they grade ot
purebred breeding cattle, nH tho hand
maidens of tho farm, as the assist
ants, ns tho sldo Issues of tho farm,
and which is only n means of building
tho farm up to Its highest possibilities,
ought to fall, nnd ho probably will
For, after nil, It Is tho farm that
:ounts, nnd not the herd that is on It.
Tt Is tho farm that makes tho farmer
and not the hqrd. In the long run
take the country through, thero will
bo no great breeders except those that
aro great farmers, becauso tho herd
Is subordinate to the farm and Is used
for tho purposo of magnifying the
farm.
RICHNESS OF A COW'S MILK
Mistake to Expect That It Can Be In
fluenced by Character of Feed
Given to Animal.
It seems reasonable to expect; that
tho richness of milk could bo In
fluenced by tho chnracter of tho feed
given to tho animals. However, it has
been thoroughly proved that for all
practical purposes It is Impossible.
Tho richness of tho cow's milk de
pends upon Inheritance nnd can no
moro bo changed permanently by the
feed thnn can tho color of her hair.
If the milk cannot bo changed in rich
ness by tho feed It Is clearly Impos
sible for cream to bo Influenced In
tlils way.
Is Work Too Hard?
Many kinds of work wear out tho
kidneys, nnd kidney troublo makes
nny kind of work hard. It brings
morning lameness, backache, head
ache, nervousness, rheumatism nnd
arlnnry troubles. If your work Is
confining, strains tho back, or ex
poses you to extrcmo heat or cold
or damp, It's well to keep tho kid
neys active. Doan's Kidney Pills'
aro reliable nnd safe. Thousands
recommend them.
A Nebraska Cat
J. Fuehrer, Thirteenth
St., Central City. Nob.. aSuWC
says; x naa 10 gei
around half bent over
with each hand across
my, back ns every step I
took was painful. I no
ticed the troubla worse
at night nnd I couldn't
sleep well. The kidney
secretions didn't pass
regularly nnd I was
miserable and run down.
Finally I used Doan's;
Kidney Fills and they
greatly rellevod all
these ailments."
Get Doaa's at Any Stora, BOo a Roz
DOAN'S KpXDLNiY
FOSTER-MHJsURN CO, BUFFALO. N. Y.
The Wretchedness
of Constipation
Can quickly bo overcome by
CARTER'S LITTLE
LIVER FILLS.
Purely vegetable,
-act surely ana
gently on tho
nvcr. euro
Biliousness.
ttcau
ache, Dlzzl.
ncss, and Indigestion. They do their duty
SMALL FILL, SMALL DOSE, SMALL PRICE.
Genuine must bear Signature
BIG GAME STILL PLENTIFUL
No Reason to Believe That the Moose
Is Being Destroyed In the
United States.
, With tho great amount of wild ter
ritory yet rcnmlnlng In this country,
with northern Mnlno nnd Now Hnmp-
shlro, whero tho forests nro dense nnd
cxtcnslvo, and tho groat cxpanso of
tho West, whero gamo Is still supposed
to abound, It Is a Httlo surprising to
learn that hunters In considerable
numbers go every year to New Bruns
wick. Tho big gamo season is now on
In thnt province, and moose, deer and
caribou may bo taken. One reason
why hunters go there is Unit for the
present tho shooting ot mooso Is pro
hibited In Maine. Tho mooso Is a mi
gratory animal, nnd such n decrease
In Its numbers ns has been noticed In
Mnlno docs not necessarily Indicate
that tho herds aro being destroyed.
Cow mooso nnd caribou may not be
taken in Now Brunswick, but tko li
cense provides that ono bull moose,
ono bull caribou nnd two deer may
bp taken, Tho hunting season was
poor last year, as there wero long
periods of wet and stormy weather,
but military enlistments reduced tho
number of native hunters. Thero were
800 gamo licenses taken out lust year
by Amorlcnns from 23 states und 72
bird licenses were taken by residents
of eight states.
IIopo for tho best, prcpnro for the
worst, and tnke what comes.
Hinges of true friendship nover grow
rusty.
Sunny
Dispositions
and good digestion go
hand in hand, and one
of the biggest aids to
good digestion is a regu
lar dish of
Grape-Nuts
This wonderfully delicious
wheat and barley food is so
processed that it yields its
nourishing goodness to the
system in about one hour a
record for ease of digestion.
'Cake it all round, Grape
Nuts contributes beautifully
to sturdiness of body and a
rrdiant, happy personality.
Every tabic should have its
daily ration of Grape-Nuts,
"There's a Reason"
BHHl .DK I PH.M
SsbH KITTLE
HHH 1 iwrrrc I
SSSSSSSSSSW I BE nit l c
