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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (Aug. 7, 1917)
The KKCnm "Eat what ou want whon you want It" Is wlso counsel only for thoso who hove trained themselves by Ions prac tice nnd cnroful intention ro their pe culiar needs to want what Is proper. GOOD THINGS FOR THE TABLE. Croquettes of inrali urc made much more appetizing by the addition of a little parboiled and chopped green Iop- ffle.-- sauce ospoon- fills of butter, two M tnblo.spooufuls of nil Hour, one cupful of em' ....I.. ,. iiiuu, sau nun pep pier and a touspoonful of onion Juice. "When cooked, pour over two well-bent-an egg yolks, add one cupful of cooked whlteflsh linked.' Add two .stiilly bent en whites of pKKS and buke 25 minutes in moderate oVen. Corned Beef Puff. To a cupful of looked corned beef, chopped flne. add two cupfuls of mashed potato, which lias been seasoned with four tnble poonfuls of milk nnd three of butter, Reason with salt and pepper und add the beaten yolks of two eggs, then told In the whites. Bake 2J minutes In n quick oven. Mint and Parsley Sandwiches. Take cupful each qf mint leaves and pars ley, pound them to n pnste with a tnblespoonful of onion juice; when fimnoth, add two tnblespoonfuls of but ter and cream them until well mixed. Chill nnd use as a butter for sand wiches. Tuttl-Fruttl Sandwiches. Put through a meat chopper a cupful of pecan meats, one tnrt apple and a cupful of raisins; moisten with a little thick sirup made from white sugar nnd wnter boiled together, add a little lemon juice nnd spread on buttered whole-wheat bread. Rice Custard. Wash a half cupful of rice, put It In a double boiler with one quart of milk and cook until ten tier, then add four well-beaten eggs, four tnblespoonfuls of sugar, one ten spoonful of vanilla and n pinch of fait. Mix well and put Into a pud ding dish. Cover with a meringu' mnde from the whites of the eggs with four tnblespoonfuls of sugar. Brown in the oven. Chocolate Sultana. Mnke a custard of a third of a cupful of milk, one fourth of a cupful of sugar, one table spoonful of butter, one egg and a third of a eupfil of cocoa, a fourth of a cup ful of raisins and the same nmount of walnut meats. Spread on white bread, the top slice being out with a doughnut -cutter, and the cavity Is filled with the mixture. Candied cherries finely chopped, moistened with orange nnd a little lemon juice makes a most delicious flweet sandwich filling. Use on either whlto or brown bread. Cold cooked eggs and boiled bam chopped tine and mixed, using a little butter to mnke the filling creamy is another nice filling. A slrt who would havo a Rraceful carriage a sound digestion, a clear complexion and lino teeth must work for them every day. and no work Is better for the purpose than the ordi nary work about the house done with diligence and carefulness. SWEET OMELETS AS DESSERTS. As eggs nre now at their cheapest, which Is not cheap by any means, but far cheaper than they will be when December comes, It Is wise to use eggs more freely nnd pack them for winter use. When they are 7i cents a dozen we may congratulate ourselves that we have a supply for everyday needs. For a sweet omelet to add lightness one or two whites may he ndded to the usunl combination. Most tastes prefer the fluffy, foamy, omelet, made !y heating the whites until stiff, then fctlrrlng In the beaten yolks lightly, lifter adding a tnblespoonful of wnter for each egg. and a pinch of salt. Orange rind, finely grnted. sprinkled over the omelet, ufter It Is ready to fold, nsrtng the juice of the orange for the moisture Instead of water, and sec tions of orange laid around the-omelet just as it Is ready to serve Is one nice, sweet omelet. Sprinkle with powdered sugar just before serving. Almond and Maple Omelet. Put a mindful of blanched and halved al monds Into an omelet pan that is ready for the omelet. Pour In the egg mix ture and cook well on the bottom, be ing careful to run a knife around tho edges, to let the soft egg cook well, through to the center, and using euro not to scorch the almonds. Roll nnd place In the oven to finish, nnd pour li hot maple sirup over the omelet Just s It goes to the tnble. A spoonful of creamed peas, asparagus, chopped ham, or many other bits of fish, flesh or fowl may he milled to an omelet, en hancing Us food value as well as Its palatablllly. Strawberry or raspberry Jam spread over an" omelet, Just before folding, or frosh berries, using a few mashed with xugnr for a sauce to servo with the omelet, Is a most dainty dish. Omelet aux Marrons. Make a puree of 25 large chestnuts, cook them until soft, thon pound to u paste, add ing cream, mix a little grated choco- H .M vYV 'tTji T iff r-1 WW'-- S0 MP?W Make a whlto t9y -AL-j,.: or two tuhi r rY mm late or cocoa and sugar nnd cook few minutes. Cover the" omelet with this mixture, fold and sprinkle wltV powdered sugar and serve. There are no friends like old frlendf To help us with the load That all must bear who Journey O'er life's uneven road; And when unconuuored sorrows The weary hours Invest The kindly words of old friends Are always found tho best. CREOLE DISHES. The Creole housewife can mnke an appetizing meal from what ninny or our servants would throw uwny; and she Is proud of her art. Oii special occasions elab orate menus are offered, but us i rulo economy governs the cookery. Lost Bread. Stir two well-beuten eggs Into a pint of milk, adding a hit of salt and sugar if desired. Cut six slices of white bread and soak them a few min utes In the custard, then fry in a llttlo hot butter or sweet frylngs. Molasses pies are very popular 'way down South. Take a pint of molasses, beat Into It three eggs and one largo spoonful of butter. Pour the mixture Into a pie plate lined with rich paste nnd bake. Pork and Apple Pie. Line a deep dish with nice fat pork, cut very thin and slice some apples. Place a layer of apples then u luyer of pork. Sprin kle each layer with allspice, pepper and sugar. Have three or four layers and let the last one. be apples. Sprin kle with sugar and spice und cover with n top crust. Bake one hour. Milk Cracker Pudding. Split milk crackers and place a few raisins in side, put the halves together and lny them In n cloth bag. Lay In a steam er or tie closely and drop into boiling water; leave room enough In the cloth forthe crackers to swell. Remove in 15 minutes and serve with a rich sauce of butter, sugar, fruit juice and nut meg. A lonf of bread may be cut nearly through In four or live places, raisins sprinkled Into the slits and then the loaf Is tied up. Place in u cloth and boll half an hour. Serve with a rich pudding sauce. Gumbo. Slice two onions und brown In butter, add a pound each of ham nnd lean beef, cut In cubes and well dredged with flour; put Into the kettle with the onions, when well fried ndd one ench of okra, corn and tomatoes, salt, pepper, six or eight cloves and u little paprika. Boll nil together In about two quarts of water all day. Serve with a spoonful of rice in tho center of each serving. There Is In the world a Paradise That no man enters alono. For only tho light of a woman's eyes Can make the pathway known. BEGIN NOW TO PREPARE REL ISHES. The following Is an excellent and simple recipe for pickling onions. Take the sllver-sklnned onions the size of marbles, peel with a sliver knife, wipe dry. Prcpnre a strong brine of salt and water, und let the onions soak In this two days, then drain them und wipe them quite dry. Put them Into jars with a little pepper, mustard and allspice, steeped In n little vinegar, pour this hot over the onions, using two tenspoonfuls each of allspl,ce, whole peppers and u tenspoonful of mustard seed lo a quart of vinegar. When tho jars are filled see that two Inches of vinegar or more are above tho onions or they will not keep. Walnuts are pickled Just as one does onions. They must he picked green nnd tender enough to be pierced with a needle. Bengal Recipe for Chutney Take one-half pound of brown sugar, one tenspoonful of salt, one-half a pound of garlic, one-fourth of uliound of pow dered ginger, one-half n pound of onions, one-fourth of a pound each of dried chillies, nnd mustard seed and three-fourths of a pound of stoned rais ins, two pints of tho best vinegar and !50 unripe sour apples. The sugar Is cooked with part of the vlnegnr to make a sirup. The garlic, onions and chillies nro pounded Into a mortar. The mustard seed Is washed In cold vinegar nnd dried In tho sun, tho np pies cored, sliced and boiled, and one and one-half plntf. of vinegar. When nil this Is dono nnd the apples quite cold, nut theea into a large pan nnd gradually mix the Ingredients, and cook, Including the remaining vine gar. Stir until the whole Is well blended nnd then put Into bottles for use, Tomato Chutney. One pound of ripe tomntoes put through a sieve, one pound of peelctf, sliced apples, n half pound of rnlslri, a fourth of a pound of peeled onion, tho same of brown sugar, a fourth of n pint of vinegar, one-fourth of an ounce ench of pow dered ginger nnd black pepper Mince and simmer togtther until durk und thick. 'WhaA-VafeTI Women' Will ,- , ,&-4f ir4 mam -. ' . r i FAVORITES FOR BLOUSES FOR MIDSUMMER. The shops continue to display blouses tailored and otherwise made for lute summer wear. Tailored mod els are of crepe de chine and other wash silks, while georgette crepe holds Its own first pluce for dressy wear. The lingerie blouses of fine white voile, trimmed with narrow filet, cluny or lin gerie lace, and further ornamented with fine touches used sparingly gains ground as midsummer neurs. This Is a favorite, worn with white wash skirts and 'with other separate skirts for tho street ami sports. It launders to perfection, and the silk blouses do ulmost as well, with careful wnshlng. A blouse of white pussy willow tnf fetn is one of the few tailored mod els which is not uncompromisingly plain. It hns a very simple pn.ttern on the front wrought In small white and blue beads. Except for this It Is en tirely plnln, relying for Its style upon ,n wide sailor collar and deep pointed cuffs turned back at the wrists. . In the blouse of georgette nnrrow revers at the front widen Into n collar that Is deep at the back and edged with nnrrow filet lace. Fine tucks, In two groups, extend from the shoulder seams to the line of the bust and a dainty pattern In silk embroidery fin ishes the decoration. The sleeves are gathered into deep plain cuffs and nil seams nre hemstitched. Among new nrrlvals there are a few blouses that fasten In the back. They nre provided with high collars and Ja- NliW SlYLfcS hmkilu hot and are a boon to the ton-slender woman. But blouses like those pic tured, with open throats, nre worn with soparate high collars and Jabots,.,1 The stout, matronly llgure has a 1 dignity and style of Its' own, and, In 1 the clothes which modern methods , make for It. beauty of lino as well. , There Is a R.vstem of careful ik-slimlm?. done by specialists In the work, that has resulted In a new order of tilings. Theso Hpcclnllsts ndupt the new styles to the figures of stout women, but hold them to the "svolt" line, and If a now stylo Is Incompatible with tho svelt line, It Is tho style that is sacrificed, and not the line. Dress liW j ? &?J hp?8 j. - : The stout woman must begin at tho beginning by having a corset that fits and shapes up her figure. Then, if she adopts scientifically designed clothes, and bus them perfectly executed, no one will ever couple "ungainly" with her llgure, for It will have good lines and style. But In the new designing nothing Is left to chance; every line, every button, every drapery every thing Is a matter of study. There nre two good examples of suc cessful costuming of the stout llgure, shown In the picture. In one of them, of plain satin and satln-strlped crepo georgette, the designer tnkes advan tage of the newly arrived box-plaited skirt to emphasize long, straight lines In the costume. The plaits are narrow and thoroughly pressed and the skirt .Is set on to a bodice of satin with long front and plaits at each side of It. It fastens with a row of small satln-coverod buttons set close to gether. In the. over drape of striped crepe the satin stripe overlays the crepe stripe. , The belt of plain satin slips through slashes In the straight hanging drape and dips to lengthen thu waistline at the front. Tho upper purt of the sleeves, of tho striped crepe, falls over a deep, close-fitting cuff of satin. Length of skirt Is to be determined by hecomlngness and not sacrificed to styles that shorten tho llgure. This Is noticeable In tho suit shown with a plain skirt cut tinkle length. The long lines of the c'ont are almost lO STOUi FIGURES. unbroken, even the needlework decora tion at the bottom is not extended across the front. The wnistllne Is managed with a narrow belt that dips to lengthen It, und this Is emphasized by the row of bone buttons that fas ten tho coat. A tonic made from five grains each of powdered alum und sulphate of zinc, with a gill of boiled and. cooled wuter, J excellent. FARM t POULTRY DRINKING CAN FOR CHICKENS Water Fountain Shown In Illustration Designed to Prevent Fowls rrom Wetting Wattles. It Is not good for tho fowls to get their wattles wet in drinking. It Is good for them to have nice clear water whon thev arc thlrstv. To sot water out In tho tipen pan Is bnd for the poultry. Hero Is a drinking fountain that seems to unswer tho purpose from Poultry Water Can. nil nnglcs. A trough surrounding tho casing In which the wnter is kept hns convolutions designed to kqep tho fowl's wattles from touching tho wn ter. If providing wnter for the pens hns been n problem to you, perhaps you will find tho solution here. Farm ing Business. MAKING PROFIT WITH GEESE Much Depends on Kind of Fowls That Are Raised Plentiful Pasturage Saves Feed Bills. Tho profit made from geeso depends on the kind of fowl that Vs raised. Common geeso weigh ten to thirteen pounds. The goslings weigh from eight to ten pounds. The profit on one of these Is from sixty cents to n dollar. Purebredo weigh from fifteen to twen ty pounds, and goslings from thirteen to fifteen pounds npleco. It costs about ten cents n pound to raise them. Raising goslings Is also Ideal for farm women, ns usunlly plenty of pns turo U available; nnd n plentiful sup ply of pasture menns small feed hills. The less feed to buy the greater tho profit. Tho outlny need not bo large, as the breeders van be sheltered In n cheap building. While it Is cheaper to start with mongrels, they also bring smnllcr returns. Kven if the Initial outlay Is greater It pays to start right ; that Is, with purebreds. Ilowcvcr, if it be Impossible to start with tho pure bred, do the best you can. RODENTS IN CHICKEN YARDS There Should Be No Trouble In Get tlrg Rid of Them by Using Sugar of Lead Poison. Rats cause great losses in tunny poultry yards, but there should bo no trouble In getting rid of them by poi soning with n mixture of two parts cornmenl and one part stigar of lead. The hand should not come In conflict with the poison feed, and all other feeds should bo removed so tho rnts cannot get them. The poisoned feed may he kept nway from the chickens by putting It In n tray, nailed to tho mlddlo of the bot tom of a board at least a foot square and' six Inches high. The box should be closed on all sides except for a number of Inch-iind-a-half holes bored through tho sides near the bottom. Burn or bury tho (lend .rats so thnt chickens cannot eat them. .The de cayed flesh of even unpolsoned rnts Is likely to cause limber neck, ns pto maine poisoning Is called In chickens. FEED ALFALFA TO CHICKENS Fowls Relish It When Fresh and Grow ing Plant Is Rich In Protein Use Is Limited. Chickens like ulfalfa, but, best of all, like It when It Is fresh nnd grow ing. It Is rich In protein nnd ush and Is readily appreciated even if fed dried or cured. The greener .It Is the better they like It. Finely ground alfalfa meal Is not so palata ble as '."nit freshly thrown tlmvn from the mow or taken from tho cen ter of the stack. When steamed it makes an excellent food, hut coutnlns u great nmount of dry matter which Is indigestible. Therefore Its use Is lim ited. One feeding per day Is sufficient. It can never constitute anything more than a relish for the birds. A good grain ration and dry mash ration nre necessary In addition. ROOM FOR LITTLE CHICKENS They Should Not Be Allowed to Crowd as This Will Overheat Them Give Them Chance to Grow. As the chicks grow older they need more coop room nnd, should not-he al lowed to crowd as this will overheat them. Put the late hatched chicks iu clean coops and on clean ground, away from tho fowls nnd the older chicks so thnt the little fellows may hnvo u good fhnneo to 1 Western Canada 1917 Crops in Good Shape. While It Is a little early to predict whnt the Western Canada grain crop will produce, there Is every indication nt the present writing thnt the 101,7 crop will give nn excellent return. Re ports received from all portions of Manitoba, Saskatchewan and Alberta sjeak of gootl growing weather, a fairly advanced stage of all grains, with prospects as good as In the past two years. Should conditions con tinue as at present, It Is safe to con clude that Western Canadian farm ers, already free of debt, as n re sult of the splendid crops and prevail ing high prices, expect from this sen sou's returns to be In a position that will place them away beyond any fenr of the future. The acreage of Western Canada will be about the same as last year. Seed ing was somewhat later than lust year, but germination was quicker. Tho only possible drawback now would seem to be a scarcity of harvest hnnds, but It Is felt by the authorities that the situation will be pretty well cared for by that time. Land values are Increasing, but there Is room for n much greater Increase than In the past, owing to the returns thnt farmed laud will give when com pared with Its cost. In Home districts land that could have been bought five years ago for $1 an acre Is changing hnnds at $00 an acre, the seller satis fied that he Is gUing the purchaser good value for his money. And why not, when It Is known that In a great many cases during the past two years crops have been grown on this land that have produced a profit of forty and fifty dollars per acre, over nnd Kbve cost of production. These cuses while not general, were not excep tional. in addition to the lands that nre offered for sale by railway companies, hind companies and prlvnte Individ uals, the bomesteadlng areas offer great Inducements for those who are willing to do a little pioneering for a year or two. By that time settlements would come Into existence, and this menus a condition similar to that en Joyed by many of the older settlements of tOdy schools, churches, railways. The I nnd Is of high-class quality, strong and vigorous, euslly worked, and capable of producing the very best of crops. The demand for till grains for Home years will be great, and It will rcqulro all the resources of mun, beast and soil to meet It. That the prices will be good goes without saying, but ut tho present time there Is something 4more appealing than the lucrative prices thut prevail. That Is, the desire to assist In wlnnlug the world war. The man at the plow Is doing his "bit," and the spirit of patriotism that prevails will lead him Into u broader sphere of action. No matter where he may be he will look about him thnt he may And land to further develop the country's resources. It Is possible that his own slate may furnish the land, in which case he will be quick to take advan tage' of the offer. If land In his own state Is not available, Canada (now our ally) will be glad to furnish It In unlimited qunntity, ns she Is vital ly interested In largely Increasing the supply of foodstuff which Is now ns urgently needed and Is as valuable as ammunition to the allied countries. The appeal mailt' by Mr. Hoover, United Slates controller of foods, and also by lion. W. .1. Ilanna. Cnnndlan controller, emphasizes the need of the allies, urges economy und the preven tion of the waste In food, and be speaks whole-hearted public co-opera-tlon. Speaking of Great 'Britain, France. Italy. Belgium nnd their Eu ropean nllles. they sny: 'Toi nearly three years their mun power has been engaged in the direct work of war. and In some cases large areas of their most productive lands have been overrun by the enemy. Their food shortage and the food to supply (he armies of Canada and the United States mint be wholly provided from this side of the Atlantic. The supply must also be sufficient to cover losses nt sen. Australia. New Zealand, the Argentine Republic and other coun tries are not now available to relieve the situation because of their remote ness nnd the shortage of tonnage. "The crop of Morenble foods grown In Canada and the United States suit able for shipment overseas threatens to be entirely Inadequate to meet the demand unless (he whole people de termine by every means In their power to mnke up the shortage. Every Indi vidual Is under a direct obligation to assist in rationing the allied forces. There must be uiitlpnal self-denial and national co-operation to provide the necessary supplies." Advertisement. If a man Is a coward he Is scorned md abused ; If a woman Is ti coward, -'lie Is pelted and encouraged. Milwaukee schools will no longer study Oerman In lower L'rades. SVM'fi. Granulated Eyelids, lirK Eyei infknied by expo lure to Sun. Dust and Wln.i f r-.t quickly relieved by Murlna , W ifTS3 EycRemedy. No Smarting, J lnc Eve Comfort. At Drupgitti or by mail SOc per Bottle. Murlna Eye Salve in Tubci 25c. For Dook o! (he Eye fHCIi ask Murine Eye Renedy to., Chicago
