Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (Sept. 4, 1917)
How to Acquire a Relish for the Word KITCHEN CABINET By REV. HOWARD W. POPE Moody Dlble Institute, Cblcaso fif I By the Jaws of the Family Circle 'tis written In letters of brass That only a colonel from Chatham can manage the Railways of State Because of the gold of his broeks, ana the subjects wherein he must pass; Because In all matters that deal not with Hallways his knowledge Is great.' -Kipling. SAVE YOUR FAT8. A tcuspoonful or n tablcspnonful of tfnt wasted from the ment plntter or the tmcon pun will keep n .small fam ily In fnts for use In vnrlous foods und save buying fat. Each fnt, like bacon, chicken, bam, lamb or pork If kept In separate receptucles may be used In numerous ways, when a mix ture would not be palatable und would not keep ns well. It Is wisdom and economy to have scvupul fnt Jars so htt each may be kept by Itself. Where the family have bacon every day or Very' often for breakfast, If the fat Is never allowed to scorch and Is' poured through a small square of cheese cloth In a sieve, which removes all specks, It may be used for almost everything that lard would be used for. Chicken fat If carefully rendered "will take the place of butter In cakes tuid cookies, biscuits und various other lishes. Chicken fat makes delicious salad dressing, using It In place of olive oil. Ham fat may be used In making beans or when cooking greens; the smoky flavor Is especially well liked for such dishes. Lamb and beef fats carefully fttmlncd nre used fov deep frying, und tilso In other ways as needed. The fat oups should bo carefully emptied and begun nnew every two or three weeks. Tie crust mnde from bacon fnt Is just as tasty as that mado with lard. The smoked futs may be used In -spice cakes or highly seasoned foods so that the llavnr Is not at all objec tionable. The habit of carefully conserving oven small amounts of fnt will, In a short time, convince the most skeptical that much fat Is needlessly wasted In 4very home, which could be used to save unnecessary buying of tuts for cooking. When fats pass beyond the redeemable stage they mny be saved jind make a very good soap for use In dish washing, so thai not even a ten spoonful need be wasted. Blueberries blackberries, cherries und In fact almost every fruit except strawberries may be successfully dried. Have the berries but one layer thick, .stir them often and keep them protect ed from the Hies. Use enameled ware ftir the refriger ator dishes and avoid breakage. They uro easily kept clean and can be pur chased in vnrlous shapes. Truo love is but a humblo. low born thing, And hath Its food served up hi earth--- en wuro; It 1b n thine to walk with hand In hand, Through the everyayni.s of this workaday world. J. U. Lowell. SUMMER DISHES. Scoop out with u French cutter, pink balls of ripe watermelon, dispose on wmte heart leaves of lettuce nnd cover with French dressing. Water melon balls may be served as first course In sherbet cups with a fruit sirup poured over them, being as daliftyv lo eat as nruttv to look at. Sliced oranges served on lettuce with French dressing make a salad which Is not common but Is most ap petizing. Serve with French dressing ns an accompaniment to cold sliced meat for a Sunday night supper. Jollied Veal. Wipe a knuckle of veal with a damp cloth, cut the ment In pieces and simmer gently for two hours In water. I'eel and slice two onions, add them together with n bay leaf, a blade of in'iice, a half teaspoon fid of allspice, six peppercorns and four cloves, cook an hour longer. Take out the ment, remove the bones. Cook the llqnor until It Is reduced to one quart, add a half cupful of vinegar, .salt and pepper, and strain over the nieit. Serve gnrnished with parsley and lemon slices. Cream Slaw. This recipe may he divided for a small family as the quan tity Is toolnrge for the everyday group. Chop a gallon of cabbage very fine and sprinkle with a tahlespoonful of salt, u tahlespoonful each of mustard anil poppor. Put a pint of vluegnr In a miucepan und when boiling stir In two eggs beaten and mixed with a tea spoon of flour and a pint of sour cream, cook until well boiled but not long enough to curdle the egg and jiour boiling hot over) the cabbage. Famous Welsh Rabbit Cut a half pound of mild cheeso Into smnll pieces, put Into a saucepan with four table spoonfuls of butter, and place It on the buck .of the stove to melt slowly. In another saucepan scald n pint of milk, and pour It over a beaten egg, add two tablesponnfuls of flour; salt i ml red pepper to taste. Cook until smooth then pour this Into the cheeso and butter. Beat vigorously with nn egg beater and serve on hot touat or crackers. True love, Is love that gives and takes, Not with llaw-seeklng eyes like needle points, But, loving kindly, ever looks them down, A love that shall be new and fresh each hour. J. R. Lowell. GOOD GREEN THINGS. Radishes most commonly eaten ratj especially of the larger sorts are mom; palatable cooked like turnips. The tops when very tender nre used for greens. The young nnd tender seed p o d s of some varieties of rnd ishes arc pickled like capers and make a most Inexpensive subs tltuto for them. A good combination to can for win ter which Is especially recommended for the child Is Swiss chard, or spln uch, n few carrots, onions and a stnlk or two of celery all blanched and packed Into n can, then cooked under wnter nt the boiling point for two hours. This mlxturo may be used as a flnvor for soup broth or with milk, aft er pressing the pulp through n slcvo so that the vegetables nre finely di vided. This soup mixture has high mineral content nnd le recommended by dletlclnns as a good beginning to encourage the liking for vegetables In smnll people. In nil soup muking, It should be re membered that vegetables are neces sary to keep the bodily health up tc the standard. They are rich in mineral matters, vegetable acids, and growth determinants of which we are learning more each day, without which the body processes are not carried on properly. Since soups mny be presented in such a variety of llavors, arc so generally relished, and make such palatable com binations, using buttered bread as an accompaniment, they nre valuable ad ditions to the diet. Mixed Vegetable Soup, Take three quarts of boiling water and add the following vegetables: One quart of shredded cabbiige, one pint of sliced potnto, n half pint each of diced car rot, turnip, onion, two tomatoes, two tablespoonfuls of minced celery, two tablespoonfuls of chopped green pop per and two of drippings', boil for ten minutes, then simmer gently for nn hour, except the tomatoes and pota toes. The tomatoes and potatoes should then be added and nil cooked slowly another hour. Oh, give mo a, rosebud sweet, A rosebud pink or red; I would rather have Just ono today Than millions when I'm dead. -II. B. Hoard. SEASONABLE DISHES. The following uncooked chili anuce Is as good as a salad In winter nnd may be used as a relish any time. Uncooked 'Chili S a u c e. Chop u peck of ripe toma toes, add two cup fills of chopped onion, the same of e h o p p e d celery, add two eunfiils of sugar, a half cupful of salt, four ounces of white mustard .seed, n tcu- spoonful of powdered mace, u tea spoonful each of black pepper and powdered cinnamon, four chopped green peppers and three pints of good vinegar. An Inferior vinegar will ruin any pickle. Mix well and put Into sterilized Jars and seal ulr-tlght. Turn upside down over night to be sure that there Is no leak. Ripe Grape Pie. Mix a cupful of seeded grapes with a cupful of sugar, then add a tahlespoonful of flour nnd butter 'well blended nnd one beaten egg. Bent well and bake In two crusts. Hot Dutch Salad. Boll two quarts of potatoes In their Jackets, then peel nnd slice them In a buttered baking dish. Melt n half cupful of sweet ba con fnt, add a chopped onion, two cup fills of wnter. and cook until the onion Is tender. Add fwo beaten eggs, salt and pepper to taste; cook until smooth and thick. Pour over the potatoes, cover In the oven for ten minutes. Serve hot. Victoria Green Pepper Soak n cupful of split green pens In luko warm water for two hours, then drain. He move the seeds nnd white veins from four green peppers, cut In strips, then In dice. Put them In n saucepan, cov er with cold water, bring to tho hull ing point und boil eight minutes, then drain. Chop one onion nnd u clove of garlic and fry them In throe table spoonfuls of olive oil or melted but ter until u golden brown. Add u cup ful .of chopped celery, the peppers, peas, seasoning of salt, popper, a ten spoonful of sugar, half a can of to mato paste, and sufllclent wnter to cover; simmer until the pons uro tender. The sauce should be thick, like gravy. Serve with Pnrmesau cheese. The straight-line frock Is the founda tion on which styles In one-plcco dresses are built. Howover, designers may vary the straight line by the In troduction of drnpcrles, or tunics, or girdles, it mnkes itself evident some where In the up-to-date model. The strnlght-llno or "Chinese" dress is en tering upon Its third senson, and also what promises to be its most success ful senson In point of popularity, nnd It may hnve won n permanent plnce for Itself. It Is becoming to both full FLATTERING MODES nnd slender figures, and it Is chic and youthful looking. All its ndvnntages may be summed up In the declnrntlon that it is a llatterlng mode. Although satin nnd wool have been chosen for the grenter number of the new models, oil- old friend tuffeta Is well represented iimong them. Its tex ture makes It desirnble'where certain effects In drnpcrles are sought, as In the frock shown In the picture. Hero the .straight line appears In the front nnd buck of the dress, but Is broken at the sides with drapery that widens the figure nnd fulls from the waist line. The skirt Is gathered to the body nt the front nnd hnck about eight Inches below the normnl wulst line, but u LIGHT FELT short belt at each side supports the full drnpories nnd It is the stiffness of tnlTetu which gives the effect desired. New dotalis of furnishing uppenr In the short surplice collar, ornamented with small, sIk-covercd buttons, nnd In tho sleeves, mude of the silk. Straight strips of silk, finished at the ends with tassels, extend over tho Moulders nnd uro uttached to the short belt ut ench side, fulling nbout 12 inches below It nt tho back and front. The skirt Is n little shorter than ankle length, nnd lifted n little ut ench side. Beautiful colors are at their best in tho folt und velours hats that August brings to a waiting world of women. Summer felts and velours have come to be n Institution, like water lilies, to be looked for nt the same senson ouch year, and this your they hnve more thuii fulfilled our expoctutlons. ''hey nre In pule, exquisite shudes of ?h guy colors Introduced by sports hats, and they nre trimmed with tin-, usuni anu wonderful ornaments of rib bon, or with vnm flowers nnil tnnvn.q or merely banded with ribbon, or dcco-i raieu wnn needlework that serves to outline pictures on them. Ono hns n choice t lint includes mnnv thlntq from the plain band of ribbon about the crown to tne most elaborate of rosettes that require five yards of ribbon to make. Three rcpresentntlve styles In theso deml-senson felts nre shown In the IN ONE-PIECE FROCK8. group of hats pictured here. In tho lint at the center the crowrt Is crossed with a ridge pressed In from side to sldo nnd from back to front. It has a collar of ribbon with a handsome bow nt tho side. The bow Is elaborated with three loops, graduated fn length, nt each side of the middle, where u round bucklo or slide Is plnced. The loops nre posed over one end of ribbon on both sides of the buckle. At the left n smnrt shnpo presents n square crown nnd u strnlght brim, dip ping u little ut the hnck. There nro two bands of narrow ribbon nbout tho crown and a very rich nnd handsomo "tnllored" rosette, made of the same ribbon, Is posed ngalnst two ends laid HATS. FOR NOW. Hut ugulnst the crown.' At tho rlgl Hie shape bus u round crown nn drooping brim, with n bund of rlbbo about tho crown ending In u plultln and half-rosetle at the front. All the hats pictured lmvo rolled edges. Straight edges are sometimes finished with buttonhole stitches nt in tervnls done In blnck ynrn, nnd in flat llower forms and leuves posed ugulnst the side crown uud made of yarns. Clears the Complexion. Dally bathing uud copious driuklng of wntor hnve u magic effect upon tho complexion In clearing blemishes nnd In Impnrtlng a delicacy of coloring which only a well-flushed system cun produce. -ste. ..... .: i .s& "s TEXT How sweet nro thy words unto my taste! Yea, sweetor than honey to iy mouth. Va. 119:103. It Ib n well-known fnct thnt unless pno uses tho strength derived froml his food, In labor1 or exercise, ho soon loses his rel ish for food alto gether. On tho. contrary, vlgor-i oils exercise ns n rulo crcntcs a. henrty appetite. Tho same prlncl p 1 o npplles to spiritual things. Unless wo glvo out to others tho comfort nnd In-, sfWrntlon derived, of our dally read ing of tho Bible, we soon lose ourf Interest in It, nnd find It rather n dull book. If you reply: "I do not seem to gob much Inspiration from tho Bible. In, fnct, I doubt if I hnve gotten n freslt Idea from It In n week," let mo nsk, you If you tuko time to think on what, you rend. Gold has to be mined, nnd; diamonds nro dug from tho depths ofN tho enrth. In fnct, very few of God's best gifts can bo obtnlned without ef fort. So tho Scriptures must boj senrched If one will discover their hidden treasures, nnd even truths re quire prnyer nnd thought before it ro venls Its full benuty nnd strength. Aside from tho dally lessons which God gives us from our morning read-' Ing, If wo look for them enrnestly, nnd wo may bo sure they are ndnpted to our needs for that day, wo wish to cnll attention to the opportunities for serv Ico which nrlse from our contact with, people on tho way to or from business, or on tho train, or In tho porformnncaj of our dully duties. How often nt tho, table conversation drugs, nnd nlmost dies for lack of n fresh subject, nnd yet how seldom anyone ventures to In troduce n religious topic, oven where tho mnjorlty of tho people present nro professing Christians. Out of the Abundance of the Heart. On the other hand, how refreshing It Is to meet one who Is evidently In the condition of Peter nnd .lohn, who sniu: We cannot but speak tho things which wo have seen nnd heard." A gentleman overtook u strnnger nnd Invited htm to ride. As ho nnnrniipheii him ho suld to himself: "I wonder .what tho nuin Is thinking nbout und whut subject of conversation ho will Introduce. Surely it will bo ono of thrco things tho weather, tho crops or ino election." it was none of these. Ills first, words nftcr the snlutatlons were: "How's religion down In youri country?" The question sturtlcd tho! man n llttlo by its directness, but it showed where tho other's honrt nnd hopes wore, nnd led to n long nnd proiltnhlo conversntlon on spiritual things. , How much might be accomplished by ench of us If our henrts wero wann, nnd glowing with love to Christ, nnd our minds on the nlert to Improve cv- Jory opportunity that God sets before us. Instead of telling u dozen pcoplo (tomorrow that It Is u fine duy, or that 4t looks llko raln,.8upposo wo give tho 'weather n rest nnd try tq tulle nbout something more prolllublo. If your .neighbor opens up tho subject of wnr, jusk him If ho ever noticed thnt verso in Psnlms where God snys, "Ho mnk- ,cth wnrs to cense unto tho ends of tho curtli," or Buy : "Hero Is n verso which has helped mo lately. Let me glvo it to you." If they open up on the weather nnd complnlu because tho day Is so cold or wot, meet their com plaints by Buying: "This is tho duy which the Lord hnth made; wo will rejoice and be glad In It." Try this on n dozen pcoplo tho noxt rnlny day .that comes, und wntch the effect of It. Or cnll attention to tho promlso In Isnlnh 155:10, that na tho rain cometh .down, und tho snow from henven, nnd returneth not thither until It bus done Its nppolnted work, so shall my word bo that goeth out of my mouth: It tshall not return unto mo void, but It shall accomplish thnt which I please. What an opportunity this gives ono to talk on God's overruling Providence, und the certainty that his purpose will bo fulfilled, Refreshing In tho Word. If tho dny bo hot and sultry, what more refreshing than Umi. verse. "Ho shall come down llko ruin unon tho mown grnss; ns showers thnt wuter tho enrth." Ps. 72:0. Whatever tho weather or political conditions may be, there is ulwuys sonK" wuv of dlvcrtlntr nttentlon it BpJrltuii' things If we will innko n study f tho flno urt of relig ious conversation. And Just ns n nuu.ng mother eats both for herself und her child, so, as wo read tho Bible, vo should bo on tho lookout for truth which we can pass on to others, And us nurses in royul families nro ied inoro curefully uud bountifully beaiuso thev sunnlv life to tho king's children, so wo mny bo sure God will cuuse his word to dwell In us mora rlcl.ly, If ho known that wo will puss It on to others. It Has Its Price. Whoever wants powor must nay for It. Kmerson. WET MASH BEST FOR CHICKS: Only Secret In Growing Fowls Is to Give Them What They Really Like and Plenty of .It There Is nothing a growing chick likes better than a nice, cool feed of wet mnsh. There Is only ono secret to growing chicks nnd growing them rap- Idly, nnd thnt Is to give them the feed! they like nnd give It to them In such amounts ns to satisfy tho nppctlto nnd ns often ns Is necessary. For tho first 12 weeks of tho chick's' II fo the bird will stnnd considerable' forcing, nfter which time the birds wilt anvo developed sufllclent size of frame and strength of body with which to rnngo nnd gnthcr most of their own Jvlng. Tho following wet mash mny well bo. !ed from the third week to tho twelfth, jr for such time ns Is necessary to proi iuco n good-sized broiler: Two pounds pf bran, two pounds of cornmenl, two pounds of middlings, one pound of commcrclnl meat scrnp. This mnslv Bhould bo mixed with cither skim milk,, sweet milk or sour milk. Tho latter Is1 preferable. COVERING FOR SITTING HENS Combination Nest Box and Runway Is Easily Constructed Roof Should Be Three Feet Wide. Take this nest box nnd runwny com-, blnntlon by using five 1 by 12 hoards to, make the frame nnd partitions. Plnce theso 1 by 12s from 18 to 24 lnchcsj npnrt, nccordlng to tho width wanted' for nests nnd runwnys. The roof for tho nests should tnke up nbout three feet of spneo; that Is, In width. The remnlnder of tho spnee Is covered with chicken netting over tho runwnys. The! roof of tho boxes Is mado as shown In tho diagram, writes Mrs. Maggie L. Long of Ilnmmond, Okln., In Fnrmi Progress. Tho back hnlf of tho roof is. hinged, nnd this mny be left open and need by lnylng hens until tho time, comes to put them on eggs. When used for sitting hens, tho door Is closed nnd food nnd water plnced In tho runways through nn opening In tho netting, where It Is Nest Boxes and Runways. lifted nt tho end of tho runs. Tho hens nre not turned out during tho period when tho eggs nro Incubating. Tho eggs will hatch much better nnd tho whole Job Is much less trouble. This cjin bo moved nnd cleaned easily, and the chicks can be kept hero for some time nfter hatching. MARKET FOR SURPLUS EGGS No Better Method Than to Ornanlzo Co-operative Club Get In Touch With County Agent. To secure tho best prices for sur plus eggs or poultry, there "is no better method thnn to organize In your community co-operntlve egg nnd .poultry clubs. By getting In touch with the county demonstration agent .you can secure valuable nssistance, ;not only In organizing, but after wards, In finding good markets for nil your products. Make sure that the club's rules provide for thorough grading nnd packing, live up to the rules nnd your marketing troubles will bo over. PLAN FOR PRESERVING EGGS Cheapest and Most Successful Method Is Water Glass Place Solution In Cool Place. The most successful and cheapest method of preserving eggs is In water glass (sodium silicate). One gallon '-' Hodlum silicate, nbout CO cents' worth, will, when ndded to 15 times na mil' i wnter, which has been boiled nnd cooled, be enough to preserve 50 dozen eggs. The solution should be prepared und put In the vessels In u cool place, then the eggs added a i they arc gathered. There should lie at least two Inches of solution covering the eggs. CRACKED GRAINS FOR FOWLS Less Trouble to Purchase Prepared Feeds Where but Few Chickens Are Kept i.oolr for Grit. When one hns only n few chickens, It Is less trouble to purchase tho pre pared chick feeds, but whore a con siderable number ore reared It Is sometimes cheaper to buy the llno'.y cracked grains nnd mix them together. Some chick feeds contain u largo (jan tlty of grit and may contain grains of poor quality, bo Ihut they Bhould be carefully examined and guarantee ns to quality secured before purchase.