THE SEMIAVEEKLY TRIBUNE, NORTH PLATTE, NEBRASKA.
e KITCAm
The Devotional
Use of the Bible
CAEre
By REV. HOWARD W. POPE
Moody Blt'le Institute,
Chicago
RJDBC
A man never roaches his highest
oftkleney until ho loves his work more
than his pay envelope.
Many n fellow has been
who Isn't square.
cornered
DAINTY RAMEKIN DISHES.
Small ninnunts of food may bo
served In small casseroles or rame
kins without the
suggestion t h n t
they nre leftovers.
V e g e t n 1) 1 e left
overs may be taken
from the tnble, put
Into the ramekins,
ami covered with
a cream sauce, then
when thu meal Is
to he served all that Is necessary Is
to add a spoonful of buttered crumbs
nnd set them In a pan of hot water In
the oven to heat. Asparagus tips,
peas, beans, cauliflower, or qnlons, or
two or three of each may be served,
allowing the family to make a choice
of the one most pleasing. Leftover
desserts, of various kinds, may be re
heated and served with addition of n
little fruit or a custard or some liquid
nance which enhances the flavor of tho
pudding.
A hard-cooked egg added to a few
ramekin dishes of macaroni nnd white
nance; or rice and cheese, will make
nu appetizing dish.
Dried beef, lobster, crnb, chicken,
or any remnant of beef, may be served
in this manner most attractively.
Chicken plo In ramekins Is worth
trying. Put a few bits of chicken and
some of the gravy and a little cream
Into a ramekin, place a biscuit on top
to Just fit II, punch a few holes In it
to let the steam escape, and bake un
til tho biscuit is brown. Set ramekins
tn another dish so that no gravy Is
wasted, If IJ; bolls over.
Beef Tongue En Casserole. Choose
u tongue which has been slightly
corned, remove all of tho unsightly
portions, rub with Hour to which has
been added a dash of ginger and all
spice. Fry a few slices of salt pork,
then put In a sliced onion nnd the
tongue, tying It Into shape. Flour It
lightly on nil sides. Make a cupful of
gravy, adding the Juice of a lemon,
three tablespoonfuls of shredded aUJ
tnonds nnd a half cupful of seeded
raisins. I'ut the tongue In a round
casserole, pour the gravy over It nnd
bake half an hour in n moderate oven.
Untie the meat, turn out on a plate,
and serve with the gravyover.lt.
Casseroled Calves' Hearts. Fry an
onion In n little bacon fat, roll four
calves' hearts In Hour and brown. I'ut
Into a hot casserole one cupful of
etoek, a shredded pimento nnd half n
teaspoonful of mixed whole spices.
Cover tightly and bake two hour's. Gar
'hlsh the meat with curled bacon.
Good manners are made up of potty
sacrifices. Temperance, courage, lovo
are made up of the same Jowels.
FOOD FOR THE FAMILY.
As we will soon hnve an abundance
of green peas It Is timely to consider
some of the many wnys,
of serving them. If one
desires (o have every bit
of the flavor as well us
the mineral salts In tho
peas, the pods should be
boiled after shelling tho
pens nnd the liquor used
In which to cook them.
The custom of cooking
any tender green vegetable in a large
amount of water nd then throwing
away I he water Is most reprehensible
at any time and specially now when
every scrap of food should be con
served. The liquid In which the vegetables are
cooked Is rich In soluble matters thnt
ore valuablo, in the body and should
never be thrown away but Served
with tho vegetable us a sauce or add-
to to SOUII filUl-li. y
In cooking uny of the succulent
green vegetables, salt should not be
added until they, are ready to be sen
x soiled. If peas are Inclined to lack
sweetness a teaspoonful of sugar to a
pint of peas will aid wonderfully In
the llavor of the finished dish. Cook
all vegetables In boiling water and
poaB In an open kettle as they keep
their green color better.
For variety onu may enjoy some
of the following ways of preparing
peas :
Peas With Braised Carrots. Put
four tablespoonfuls of butter Into a
saucepan with two cupfuls of fresh
ly shelled peas, a bunch of mint, one
peeled onion, half a cupful of cream,
a well washed crisp head of lettuce,
finely shredded, and n teaspoonful of
HUgur j cover nnd cook for twenty min
utes, shaking the pan occasionally
while tho contents are cooking. When
tint peas are cooked, remove the onion
and mint from tho pun, add three egg
. yolks that have been beaten with two
tablespoonfuls of cream, a pinch of
salt and red popper, shake until tho
contents are well mixed, then dish up
the peas. Cook thu carrots shredded
In strings In a very little water, add
threo tablespoonfuls of butter to tho
tondsr drained carrots and dust with
paprika and fry until a golden brown,
then add a. cupful of stock or tho
llquOr In whluh the carrots were
cooked; simmer one hour, faervo with
the pens.
13
It really doesn't mako much differ
ence what a man thinks, so long ns
ho doesn't think out loud.
INEXPENSIVE SUMMER DISHES.
There can bo no Improvement on
the sweet, juicy, ripe strawberry, and
we all ngree with the
writer who said "God
might hnve made a bet-
ter berry, but he never
did." For those who like
variety a few simple
wnys of using the straw
berry wllf follow:
Southern Strawberry
Gelatin. Soak half a
package of gelatin 'n
half a cupful of cold wa
ter and when dissolved add a cupful
of boiled water ; add a cupful of sugar
nnd the Juice of half a lemon to tho
gelatin while It Is hot, and then add
tho stiffly beaten whites of two eggs
ns It begins to stiffen. Arrange al
ternate layers of firm, ripe berries and
the gelatin In layers, serve In a large
or In Individual dishes. I'luln sweet
cream mny be served with this, but
It Is not necessary. Strawberries with
French dressing on lettuce make a most
tasty salad to serve at luncheon.
Florida Favorite. Make a lemon
jelly nnd let It cool partly. Line n
mold with thin strips of sponge cake
and pour over a Inyer of the gelatin
nnd allow it to stiffen. The remain
der of the gelntln Is kept in a warm
place. Fill the mold with ripe ber
ries and pour over the remainder of
the gelatin. When cold and firm the
loaf Is turned from the mold and
served phUn or with a few whole ripe
berries.
Marble Mousse. Whip a pint of
cream sweetened nnd Havor to taste.
Before putting It Into tho mold melt
two tnblespoonfuls of cocoa or choco
late with the same amount of sugar.
Put a few tablespoonfuls of the
whipped cream Into the bottom of the
mold, then ndd a little dab of choco
late, alternating with the plain cream
until nil Is used. Pack and freeze as
usual. When the jnousse Is cut It will
have the marble effect. Strawberry
Jam may bo used equally as well for
those who prefer those flavors.
If you have never tried wafTtes for
breakfast with fresh strawberries
mashed to a paste with sugar served
with them, there Is n gustatory delight
yet awaiting you.
Strawberries mashed with powdered
sugar nnd used with whipped cream
ns a cake filling Is hard to find nn
equal in dellclousncss.
Miracles are good, hut to relieve a
brother, to draw a friend from the
depths of misery, to pardon the vir
tues of an enemy, these are greater
miracles.
A FEW THIRST QUENCHERS FOR
HOT DAYS.
There Is nothing that more appeals
to the palate than a well-blended
drink, cool nnd re
freshing,. on a hot
day.
Mint Punch.
From 12 stalks of
mint strip off all
the leaves nnd chop
them very line,
rub to n paste,
adding a pint of
cold water; add a pound of sugar, boll
five minutes, nnd strain through a
.cheesecloth. When cold add the Juice
of six lemons. At serving time place
this mixture In a punch bowl over a
block of lee, throw In a bunch of fresh
mint leaves and add sufllcjent npol
Unarls wnter to give It sparkle, and
serve at once.
Currant F-unch. Whip to a froth a
tumblerful of currant jelly, adding one
pint of boiling wnter; add a half-cupful
of sugar and the Juice of a lemon ;
then put nslde to cool. At serving
time add a quart of plain cold water
and n bottle of sparkling water.
Ginger Punch. Boll for live min
utes a pint of wnter and a pound of
sugar with the grated yellow rind of
a lemon; strain, and while hot stir
Into It two sliced bananas and a quar
ter of a pound of candled cherries;
stand nslde to cool. At serving time
put a good sized block of Ice Into
the punch bowl, ndd the Juice of six
lemons to the banana mixture, turn It
Into the punch bowl, add two bottles
of ginger ale and one quart of spar
kling water. Servo at once.
Iced Cocoa. Put two heaping tea
spoonfuls of cocoa Into a double boll
er, add a lmlf-plnt of boiling wnter,
nnd cook live minutes, ndd a half-pint
of milk, bent thoroughly, take from tho
fire, and stand nslde to cool. At serv
ing tmc fill the glasses one-third full
of chipped Ice, add n teaspoonful of
powdered sugar, fill the glass two
thirds full of cocoa, and fill with
whipped cream.
Ice tea, If made fresh, then cooled
nnd served In tho same way tho cocon
Is served, with the exchange of n
slice of lemon for the creum, allowing
each to add sugar to tnst, makes a
most refreshing drink.
A very hot beverage such as hot milk
or soup are stimulants to the diges
tion, while colder drinks retard the di
gestive processes. It Is u-nt to give
cold drlnkB between meals rather than
with them.
W3m
ESTABLISHED VOGUE
The vogue of summer furs appears
to be established nnd the globe-trotting
public Is probably responsible for
It. The whereabouts of those who
finally make fashions appear to be de
termined by the variations of the
thermometer nnd these Ileet nnd lleet
Ing seekers ufter comfort nnd change,
carry their furs with them to the four
corners of the . globe. While we are
looking for reasons for wearing furs
In summer weather we are not to over
look the fact that they are amazingly
becoming.
But furriers have seen to It that fur
garments for summer wear look very
different from fur garments for win
ter wear. Summer furs borrow a sum
mery look from crepe nnd silk liberal
ly used In combination with them.
They do not take the business of pro
viding warmth at all seriously, but are
made up usually In small, loose-hanging
capes, worn as if slipping off the
shoulders. Scraps of white fox fur
nish one instance of a fur piece good
for both summer nnd winter wear and
scarfs In dark gray or taupe, appear
among summur furs that will be use
ful In winter.
Small ermine capes and small capes
of Hudson seal trimmed with ermine,
lend the little procession of summer
furs and, next to them, capes of
MILLINERY IN BLACK AND WHITE.
shirred silk or crepe banded with furs
aro conceded the place of honor. Of
course not everything thnt calls Itself
ermine Is really ermine, nor need wo
Inquire too closely Into the pedigree
of nil the neck pieces thnt are called
white fox; furriers are amazingly clev
er people. Imltntlons of white fox are
especially effective and there with
small capes like those shown In the
Illustration uiV Inexpensive little lux
jrles thnt no one will begrudge tho
summer girl.
In July and August summer Is
crowned with millinery In black and
white. The reign of the nil-black hat
Is shared with the all-white hat and
with the cool sparkle of black and
whlto combined. This summer that
darkest of blues, called after the ra
ven's wing, Ik used with white as u
substitute for bluck and Just by way of
FOR SUMMER FURS.
variety. It Is so very dark that It Is
really blue-black nnd tho combination
Is the most reserved nnd elegant thing
In mortal eyes.
The big black hat knows nothing of
warning favor, either for summer or
winter. One of the pretty nnd simple
summer models Is shown In the pic
ture. It Is of black satin with a wide
border of fancy halrbrald about tho
edge which Is bound with satin. A
long sweep of slender feathers and a
little emplacement of ribbon mako a
trimming exactly stilted to the shape.
A large and picturesque hat Is of
white georgette crepe with a border
nbout the brim nnd crown of narrow
mllan braid. White satin camellias
and little white roses are wreathed
about the crown, with the small roses
clustered In the top crown.
The chic small hat of white crepo
georgette, faced with black velvet and
finished with u border of white feath
ers about the upstanding brim' Is us
cool and crisp ns frost. It Is a late
summer hat of the kind thnt mny ho
worn at almost any time nnd any
where.
For sports nnd outings, rough straw
sailors In bright nnd vivid colors aro
candidates for favor that are sure to
win. Along with them appear soft, ex
quisite felts In wonderful shades of
the new colors, trimmed with compact
rosettes of ribbon, In outing hats of
tho most elegnnt type.
Pockets and Belts.
One of the nttractlve new girdles,
made of silk, shows two deep pockets
hanging from tho belt, ono over each
hip. This glrdlo Is wldo, and tho
pockets are deep, and It Is one of thoso
Interesting accessories that adds qulto.
a now tone to tho frock with which It
Is worn. It could bo developed in silk
of almost any color, to harmonlzo with
tho flguro In silk or cotton or linen fab
ric with u whlto ground of which tho
skirt it tops is mudo.
TEXT-Glvo us this day our dally bread.
-Matt 6:11.
Dow ono shall rend tho Bible de
pends largely on what he Is rending
It for. Tho Bible
Is nn all-around
book r.ttd servos
many purposes,
but It Is well to
have In mind
some definite pur
pose in nil ono's
rending.
All stringed In
struments quickly
get out of tune.
Tho action of tho
ntmosphcrc nnd
constant vibra
tion In playing, re
lax the tension of
tho strings so that
they need to be
tuned very often. No mntter how good
tho violin Is, It needs to be tuned every
day, and often many times n day.
Man Is like n violin. Ho soon gets
out of tune with God. Tho wenr nnd
tear of life, nnd tho demoralizing at
mosphere which sin creates, so affects
his disposition that he needs to bo
brought Into hnrmony with God every
morning. It Is not surprising, when wo
consider the subtlety of sin, nnd tho
weakness of the flesh, rather It Is
Strange that a harp of a thousand strings,
Should keep In tuno bo long.
Nothing wltt bring the believer Into
touch with God so soon as a little taste
or tne divine word, f or dcvotionm
purposes tho psalms nro perhaps tho
nest reading, necause tney cover so
wide n range or experience, Here wo
!.rp,:::!r,:I::, s:;::!
we behold the calm confidence which
grows out of u sublime faith: "Tho
Lord Is my shepherd ; I shall not want."
Again wo meet the bitter anguish
which comes from Ingratitude, or un
requited love, or the ecstasy of sin.
forgiven, or the pnsslonnto plea for
mercy as In tho fifty-first psalm, or
tho shout of triumph In tho thirty-second
psalm. It Is doubtful If there is
nny experience In life for which wo
cannot find a duplicate In tho psalter,
and, noting how tho man nfter God's
own henrt behaved In similar emergen
cies, wo nre unconsciously led Into tho
same feeling.
Morning and Eventide.
In the morning rend the nineteenth
psalm nnd at eventide tho eighth
psnlm. If you nro going on n Journey,
Psalm 21 Is appropriate. If In per
plexity, read Psalm 37. If you nro
grateful, choose Psalm 105, or Psalm
100, or Psalm 307. If your heart needs
searching, rend Psalm 139, which be
gins with tho words, "O Lord, thou
hast searched me, and known me," nnd
after a suhllmo description of God's
omniscience, closes with tho prayer
thnt only an honest henrt can utter:
"Senrch me, O God, nnd know my
henrt : try me nnd know my thoughts :
nnd sco If thero bo nny wicked wny In
me, nnd lead mo In tho way everlast
Ing." If It Is comfort you need, you
will find It In abundance In Psalms 34,
01 and 103.
The Gospels nro also excellent for
devotional rending hecnuso thero wo
come In contact with the words and
works of Jesus. We see how ho lived
In the homo nnd by the wayside, In the-
carpenter's Bhop, nnd by the open
grave. We see him In public life and
In private ministry nlways tho same,
never hurried, never worried, always
thinking of others nnd never of him
self. Wo see him playing with tho
children, watching the birds on tho
trees, tho growing grain nnd tho fad
Ing flowers. In everything ho saw
God's lovo nnd care, and from nil
things natural he drew some spiritual
lessons. Tho epistles nro especially
helpful to the mature Christian as re
voiding tho rclntlon of the believer to
his fellow man; to tho church, tho
stute, and tho perishing world.
How Long.
If It be asked how much one should
reaJ at a time for dovotlonnl purposes,
let mo answer with nn Illustration. I
once saw a plcturo of the disciples on
the wny to Emmnus. Tho Master has
Just left them nnd tho two men nro
looking at each other In glad astonish
ment. One of them Is holding both
hands over ftls heart as ho snys with
rapture, "Did not our hearts burn
within us, while ho talked with us by
the way, nnd while ho opened to us
the Scriptures?" Ho can ulmost feel
his henrt burn still ns ho recalls tho
memory of that blessed walk.
If you ask how long one shall rend
his Bible for devotional purposes, I
answer, "Rend until your henrt burns
nnd your soul thrills with tho con
sclousness of God's upprovnl."
The Morning Watch.
Georgo Muller's testimony regarding
the morning watch Is very valuable:
"Tho first thing a child of God has to
do morning by morning Is to obtain
food for his soul. And what Is food
for tho soul? Not prayer, but tho
Word of God; not the simple rending
of tho Word, so tmi. :t passes through
J our minds as water runs through u
pipe, hut considering what wo rend,
pondering over It, and applying It to
our hearts. When wo pray, wo speak
to God. When we read the Bible, God
speaks to us,"
FEASIBLE WIDTH OF ROADS
First Deputy Highway Commissioner
of New York Telle of Troubles
Encountered by Him.
Most of tho roads built In New York
by tho state are 10 feet wide. When
money was voted for the highway sys
tem It was on tho basis of approxi
mately $13,000 per mile. This was In
3012, and $13,000 was n low figure
oven for that date. Under present
conditions It is obviously Impossible
to completo tho system ns planned
then, and extra width Is a serious ex
pense. II. Eltlngo Breed, first deputy
highway commissioner of Now York,
recently stnted that only by tho strict
est economy, by substituting different
clnsses of pavement within certain lim
its of cost, and by using federal aid,
will It be practicable to havo all tho
Important roads brought together Into
a good highway system. It would bo
far better, ho says, If there were twill
clent funds to build them 18 feet wldo
for two lines of trnfllc nnd 24 feet for
three lines. Tho uso p motor vo
hides Is steadily Increasing nnd they
nre being constructed wider. Henco
they require pavements whero vehicles
at least 00 Inches wide can pass one
another comfortably and frequently.
Eighteen feet Is probably tho narrow
est width that permits this, according
to Mr. Breed. Especially Is this true,
ho says, in tho caso ofvconerete roads,
because the transition from the hard
concrete surface to tlwj earth shoulder
IUi j,ncj njrllm becomes reully danger
us In some soils on account of tho
nlt ti,t tn,mc usually wears along tho
joining line.
mileage of concrete roads
There Were 15000,000 Square Yards
of It In 1014 and Only 304,000
Yards In 1009.
The mileage of concrete pavements
In the United States has Increased rap
Idly, and It is likely to continue to In
crease. Thero were 10,000,000 square
yards of It In 1014 nnd only 804,000
square yards In 3009. The principal
advantages of concrete pavements nro
said to be durability under ordinary
trnfllc conditions; a smooth, even sur
face; absence of dust; comparatively
small cost of maintenance until re-
Concrete Road In New York.
newnls nro necessury; availability ns
a base for another type of surfneo If
deslrablo; attractive appearance.
Tho durability of concreto roads has
not yet been fully proved because there
nro no old pavements tn existence. Tho
condition of thoso which have under
gono several yenrs' service indicates
thoy wear well.
Tho disadvantages of concrete as n
rond surface nro Its noise under horse
trnlllc; the wearing of tho necessary
Joints In tho pavement, nnd the ten
dency to crack, with Its consequent
rapid deterioration; tho difficulty of
repairs when thoso become necessary.
USE MOTOR VACUUM CLEANER
Latest Municipal Development Makes
Its Appearance In Los Angeles
Method Is Practical.
Tho lntest municipal development m
mnko Its nppenrunco In tho western
pnrt of tho country is tho motor vacuum
street clennlng apparatus, which has
been ndopted by tho city of Los An
geles, Cal., says Power Wagon. For
months this newest of street cleaning
features had been under discussion,
but It was not until a short time ago
that It was really put Into practice.
Thnt this new cleaning method Is en
tirely practical has been proved by
days of actual demonstration.
8tllt-Walklng Crane Needed.
In many places the method of mak
Inglng "good roads" Is to plow them
down tho center nnd decorate the
roadbed with sod. This provides a
surface which can bo traveled only by
tho stilt-walking crane-
Growth of Good Roads.
Tho Improvement of public ronds In
tho United States is now very rapid,
and while ah cnornious amount of
work remains to ho done, the highway
system Is no longer a reproach to tho
country.
i' 11111