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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (July 24, 1917)
THE SEMI-WEEKLY TRIBUNE, NORTH PLATTE, NEBRASKA. 72 sArsli i ne uevononai Use of the Bible By REV. HOWARD W. POPE Moody dMe Irutitute, Chlcso PA A man never reaches his highest ofiV.lency until ho loves his work mors thun his pay envelope. Many a fellow has been cornered who Isn't square. DAINTY RAMEKIN DISHES. Small nmottnts of food may bo nerved In hituiII casseroles or rame kins without tho suggestion that they nro leftovers. Vegetable left overs may bo taken from the table, put Into the ramekins, i and covered with ; a cream sauce, then when the meal Is to bo served all that Is necessary Is to add a spoonful of buttered crumbs find set them In a pan of hot water In the oven to heat. Asparagus tips, peas, beans, cauliflower, or onions, 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 a little fruit or a custard or some liquid fiance which enhances the flavor of the pudding. A hard-cooked egg added to a few ramekin dishes of macaroni and white sauce; or rice and cheese, will make an appetizing dish. Dried beef, lobster, crab, chicken, or any remnant of beef, inny bo served In this manner most attractively. Chicken plo in rnmeklns Is worth trying. Put a few bits of chicken and nonie of the gravy and a little cream Into a ramekin, place a biscuit on top to Just (it It, punch a few holes In It to lot the steam escape, and bake un til the biscuit is brown. Set ramekins In another dish so that no gravy Is wasted, If jj, bolls over. Beef Tongue En Casserole. Choose u tongue which hus boon slightly corned, remove nil of tho unsightly portions, rub with Hour to which hus been added a dash of ginger and all spice. Fry a few slices of salt pork, then put In a sliced onion and the tongue, tying It Into shape. Flour it lightly on all sides. Make a cupful of gravy, adding the Juice of a lemon, three tnblespooufuls of shredded nU. monds and a half cupful of seeded raisins. Put the tongue in a round casserole, pour the gravy over It and bake half an hour in a moderate oven Untie tho moat, turn out on a plate, and servo with the gravy over.lt Casseroled Calves Hearts. Fry an onion In n little bacon fat, roll four calves hearts In Hour and brown. Put Into a hot casserole one cupful of utock, a shredded pimento and half a teaspoonful of mixed whole spices Cover tightly and bake two hour's. Gar 'lilsh the nient with curled bacon. Good manners are made up of potty HacrWcca. Temperance, courage, lovo are made up of the same Jewels. FOOD FOR THE FAMILY. As wo will soon hnvo an abundance of green pens It Is timely to consider some of the many wnysj of serving them. If one desires to have every bit of the flavor as well as the mineral salts In the peas, the pods should bo boiled after shelling tho peas and the liquor used In which to cook them. The custom of cooking any tender green vegetable In u largo amount of water und then throwing nway Ihe water Is most reprehensible at any time anil specially now when every scrap of food should bo con served. The liquid in which the vegetables are cooked Is rich In soluble matters that ore valuable in the body and should never he thrown away hut served with tho vegetable as a sauce or add ed to soup stoeli. . -i In cooking any of the succulent green vegetables, salt should not be added until they.nre ready to be sea soned. If peas are Inclined to lack sweetness a teaspoonful of sugar to a . pint of peas will aid wonderfully In the flavor of the finished dish. Cook all vegetables la boiling water and peas In an open kettle as they keep their green color better. For variety one may enjoy somo of tho following ways of preparing peas : Peas With Braised Carrots. Put four tnblespooufuls of butter Into n uiiiuwitnn with two eimfiils of fresh ly shelled peas, a bunch of mint, one peeled onion, lmlf a cupful of cream, a well washed crisp head of lettuce, finely shredded, and a teaspoonful of sugar ; cover and cook for twenty min utes, shaking the pan occasionally while the contents are cooking. When thu peas are cooked, remove the onion and mint from tho pan, add threo egg yolks that have been benten with two tablespoonfuls of cream, a pinch of salt anil red pepper, shake until the contents are well mixed, then dish up the peas. Cook the currots shredded in strings In a very little water, add threo talilof.poonfuls of butter to tho tondffr drained carrots and dust with paprika ami fry until a golden brown, then add it cupful of stock or the liquor In which tho carrots wero cookod ; simmer one hour. Servo with the peas. It renlly doesn't mako much differ ence what n man thinks, so tout; as he doesn't think out loud. INEXPENSIVE SUMMER DISHE3. There can be no Improvement on tho sweet, Juicy, ripe Rtrawberry, and we all agree with the writer who said "God might have made a bet- tor berry, but he never did." For those who like variety a few simple ways of using the straw berry wilf 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 and the Juice of half a lemon to the gelatin while It Is hot, nnd then add tho stiffly beaten whites of two eggs as It begins to stiffen. Arrange al ternate layers of firm, rlpo berries and the gelatin In layers, serve In a large or In individual dishes. Plain sweet cream may be served with this, but It Is not necessary. Strawberries with French dressing on lettuce make a most tasty salad to servo at luncheon. Florida Favorite. Make a lemon jelly nnd let It cool partly. Lino a mold with thin strips of sponge cake and pour over a layer of the gelatin and allow It to stiffen. The remain der of tho gelatin Is kept In a warm place. Fill tho mold with ripe ber ries nnd pour over the remainder of the gelatin. When cold and firm the loaf Is turned from tho mold and served plain or with a few whole ripe berries. Marble Mousse. Whip a pint of cream sweetened and flavor to taste. Before putting It Into the 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 add a little dab M choco late, alternating with tho 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 wnllles for breakfast with fresh strawberries innshed to n paste with sugar served with them, there Is n gustatory delight yet awaiting you. Strawberries mashed with powdered sugar and used with whipped cream as a cake filling Is hard to find an equal In dellclousness. Miracles nro good, but 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 and re freshing,, on n hot day. Mint Punch. From 12 stalks of mint strip off all the leaves and chop them very line, rub to n paste, adding a pint of cold water ; add a pound of sugar, boll five minutes, and strain through a .cheesecloth. When cold add the Julct! of six lemons. At serving time place this mixture In a punch bowl over a block of Ice, throw In a bunch of fresh mint leaves nnd ndd .sufficient apol Hnarls water to give It sparkle, and serve at once. Currant Punch. Whip to a froth a tumblerful of currant Jelly, adding one pint of boiling water; add a half-cup ful of sugar and the Juice of n lemon; then put aside to cool. At serving time add u qunrt of plain cold water and n bottle of sparkling water. Ginger Punch. Boll for live mln utes a pint of water and n pound of sugnr with tho grated yellow rind of a lemon; stn.ln. and while hot stir Into it two sliced bananas and a quar ter of a pound of candled cherries; stand aside to cool. At serving time put a good sized block of Ice Into tho punch bowl, add the julco of six lemons to the banana mixture, turn It Into the punch bowl, add two bottles of ginger ale and ono quart of spar kling water. Servo at once. Iced Cocoa. Put two heaping tea spoonfuls of cocoa Into n double boll or, add a half-pint of boiling wnter, nnd cook five minutes, add a half-pint of milk, bent thoroughly, take from tho fire, nnd stnnd aside to cool. At serv ing time fill tho glnsscs one-third full of chipped Ice, add a teaspoonful of powdered sugar, fill the glass two thirds full of cocoa, und fill with whipped cream. Ice tea, If made fresh, then cooled and served In the snmo way tho cocoa Is served, with the exchange of n slice of lemon for the cream, allowing each to ndd sugnr to taste, 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 dl gcstlve processes. It Is Iwst to give cold drinks between meals rather than with them. ESTABLISHED VOGUE The vogue of summer furs appears I to be established, and the globe-trot- ting 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 ami these fleet and fleet ing seekers after comfort and change, carry their furs with them to the four corners of the . globe. While wo nro looking for reasons for wearing furs In summer weather wo are not to over look the fact that they are amazingly becoming. Hut furriers have seen to it that fur larments for summer wear look very different from fur garments for win ter wear. Summer furs borrow n sum mery look from crepe and 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-hang ing capes, worn us If slipping off tho shoulders. Scraps of white fox fur nish ono Instance of a fur piece good for both summer und winter wear and scarfs In dnrk 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 nro conceded the place of honor. Of course not everything that calls Itself ermlno Is really ermine, nor need wo Inquire too closely Into the pedigree of all the neck pieces that are called white fox; furriers are amazingly clev er people. Imitations of white fox arc especially effective and there with small capes like those shown In the Illustration nil' Inexpensive little lux- jrles that no one will begrudge tho liummer girl. In .luly and August summer Is crowned with millinery In black and white. The reign of the all-black hat Is shared with the all-white hat und with the cool sparkle of black and white combined. This summer that darkest of blues, culled after the ra ven's wing, Is used with white ns a substitute for black und Just by way of FOR SUMMER FURS. variety, It Is so very dnrk that It Is really 1 blue-black and tho combination Is the most reserved and elegant thing in mortal eyes. The big black hat kuqws nothing of warning favor, cither for summer or winter. Ono of tho pretty and simple summer models Is shown In tho 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 suited to the shape. A large and picturesque hat Is of white georgetto crepo with a border about the brim and crown of narrow mllan braid. White satin camellias and little white roses nro 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 nnd Mulshed with a border of white feath ers about the upstanding brim Is as cool and crisp us frost. It Is a Into summer hat of the kind that may bo worn at almost any time and nny- whero. For sports nnd outings, rough straw sailors In bright nnd vivid colors nro candidates for favor that are sure to win. Along with them nppear soft, ex quisite felts In wonderful shades of the new colors, trimmed with compact , rosettes of ribbon, In outing hats of ' tho most elegant typo, i . Pockets and Belts. One of the nttractlvo new girdles, made of silk, shows two deep pockets hanging from tho belt, ono over each hip. This glrdlo Is wide, und tho pockets are deep, nnd It Is one of those Interesting accessories that adds nulto a now tone to tho frock with which It- Is worn. It could bo doveloped In Bilk of almost nny color, to hnrmonlzo with tbollguro In silk or cotton or linen fab ric with a while ground of which tho skirt It tops Is mudo. TEXT Qlvo ua this day our dally bread. -Matt. C:U. How ono shall rend tho Bible de pends largely on what he Is reading It for. The Bible Is an all-around hook r.v.u serves m a n y purposes, but It Is well to h a v o In mind somo deflnlto pur pose In nil one's rending. All stringed In struments quickly get out of tune. Tho action of tho atmosphere and constant vibra tion In playing, re lax tho tension of tho strings so that they need to be tuned very often. No matter how good tho violin Is, It needs to be tuned eyery day, and often ninny times a day. Man Is like a violin. Ho soon gets out of tune with God. Tho wear and tenr of life, nnd tho demoralizing at mosphere which sin creates, so nffects his disposition that he needs to bo brought Into harmony with God every morning. It Is not surprising, when wo consider tho subtlety of sin, nnd tho weakness of tho flesh, rather It Is Strango that a harp of a thousand strings. Should keep In tuno so long. Nothing wlH bring the believer Into touch with God so soon as a little taste of tho dlvlno Word. For devotional purposes tho psalms are perhaps tho best reading, becauso they cover so wide a range of experience. Hero we flud nsplrntlon and confession, Joy nnd sorrow, adoration nnd praise, neru wo behold tho calm confidence which grows out of n 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 pnsslonntc plea for mercy as In tho fifty-first psalm, or tho shout of triumph In tho thirty-sec ond psalm. It Is doubtful If there Is nny experience In life for which we cannot find a duplicate In the psalter, and, noting how the mnn after God's own heart behaved In similar emergen cles, wo nro unconsciously led into the same feeling. Morning and Eventide. In the morning rend the nineteenth psnlm and at evcntldo tiie eighth psalm. If you arc going on n journey, Psalm 21 is npproprlnte. l in per plexity, read Psalm 37. If you are grateful, choose Psalm 105, or Psalm 100, or Psalm 107. If your heart needs searching, rend Psnlm I'M), which be gins with tho words, "O Lord, thou hast searched mo, and known me," nnd nftcr n sublime description of God's omniscience, closes with tho prayer that only an honest heart can utter: "Search mo, O God, nnd know my heart: try mo and know my thoughts and see If there bo nny wicked wny In me, nnd lend mo In tho wny overlnst- lng." If It Is comfort you need, you will find It In abundance in Psalms 34. 01 and 103. Tho Gospels nro nlso excellent for devotlonnl rending hecnuso thero wo como In contact with the words and works of Jesus. We see how ho lived In the homo nnd by tho wuyslde, In the carpenter's shop, nnd by tho open grave. Wo see him In public life nnd In private ministry nlways tho snmo, never hurried, never worried, nKvays thinking of others nnd never of lilm self. We see him plnylng with tho children, watching the birds on tho trees, tho growing grain nnd tho fad lng flowers. In everything ho saw God's lovo and care, and from nil things natural he drew some spiritual lessons. Tho epistles are especially helpful to tho mature Christian us re vealing tho rolntlon of tho believer to his fellow man; to tho church, tho stutc, und tho perishing world, How Long. If It be nsked how much one should rcaj at u tlmo for devotlonnl purposes, let me answer with an Illustration. I onco saw n plcturo of tho disciples on tho wny to Emmnus. Tho Master has Just left them nnd tho two men nro looking at each other In glad astonish mcnt. One of them is holding both hands over 1ls henrt ns ho Bnys with rapture, "Did not our hearts burn within us, while ho talked with us by tho way, and while hp opened to us tho Scriptures?" Ho cau almost feel his heart burn still as ho recalls the memory of that blessed walk, If you ask how long one shall read his Bible for devotional purposes, I answer, "Rend until your henrt burns and your soul thrills with tho con sciousness of God's approval." The Morning Watch. Georgo Mullcr's testimony regarding tho 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: uot the simple rending of tho Word, ho tna. :t passes through our minds us water runs through a pipe, but conslderlnp what wo rend, pondering over It, nnd applying It to our hearts. When wo pray, wo speak to God. When we reud tho Bible, God speaks to us." FEASIBLE WIDTH OF ROADS First Deputy Highway Commissioner of New York Tells of Troubles Encountered by Him. Most of tho roads built In New York by the state are 10 foot wide. When money was voted for tho highway sys tem It was on tho basis of approxi mately $13,000 por mile. This was In 1012, and $13,000 was n low figure oven for that date. Under present conditions It Is obviously Impossible to completo the system ns planned then, and extra width Is n serious ex pense. II. Eltlnge Breed, first deputy highway commissioner of Now York, recently stated that only by tho strict est economy, by substituting different classes of pavement within certain lim its of cost, und by using federal aid, will It bo practicable to hnvo all the important roads brought together Into a good highway system. It would bo far better, ho says, If thero wero suffi cient funds to build them 18 feet wldo fqr two lines of trntllc nnd 24 feet for three lines. Tho uso of motor ve hicles Is steadily Increasing nnd they nro being constructed wider. Hence they require pavements where vehicles at least 00 Inches wldo can pass ono nnothcr comfortably and frequently. Eighteen feet Is probably the narrow est width that permits this, according to Mr. Breed. Especlnlly Is this true, ho says, In tho case of concrete roads, hecnuso tho transition from tho hard concrete surface to tho earth shoulder and buck wjaln becomes really danger ous in somo sous on account or. tno rut that traffic usually wears along tho Joining line. MILEAGE OF CONCRETE ROADS There Were 15000,000 Square Yards of It In 1914 and Only 364,000 Yards In 1909. 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 squnro yards of It In 1014 and only 304,000 square ynrds In 1000. The principal advantages of concrete pavements nro snld to be durability under ordlnnry traffic conditions; a smooth, ovon sur face; absenco of dust; comparatively small cost of maintenance until re- Concrete Road In New York. newuls aro necessary; nvallablllty as a base for another typo of surface If desirable; nttractlvo appearance. Tho durability of concrete roads has not yet been fully proved becauso thero aro no old pavements In existence. Tho condition of thoso which have under gone several years' service indicates they wear well. The disadvantages of concrete as a road surface aro Its nolso under horsu trnlllc; tho wearing of tho necessary Joints In tho pavement, and the ten dency to crack, with Its consequent rapid deterioration; tho difficulty of ropnirs when those become necessary. USE MOTOR VACUUM CLEANER Latest Municipal Development Makes Its Appearance In Los Angeles Method Is Practical. Tho lntest municipal development to make Its appearance In tho western part of tho country is tho motor vacuum street cleaning upparatus, which has been adopted by tho city of Los An geles, Cal., says Power Wagon. For months this newest of street cleaning fentures had been under discussion, but It was not until n short time ago thnt It was really put Into practice. rptinf Mila now plpimliiir tnnthnd Is en tirely practical has been proved by days of actual demonstration. Stllt-Walklng Crane Needed. In mnny places tho method of mak Inging "good roads" Is to plow them down tho center nnd decorate tho roadbed with sod. This provides a surface which can ho traveled only by tho stllt-walklng crane. Growth of Good Roads. Tho Improvement of public ronils In tho United States Is now very rapid, and while ah enorpious nmount of work remains to bo done, tho highway system is no longer n reproach to. tho country. ""y ' '
