THE SEMI.WEEKLY TRIBUNE. NORTH PLATTE. NEBRASKA.
'1 i " I7
Mm-
TME
KITCHEN
CABINET
Tho air for the wing of the sparrow.
The bush for the robin and wren,
But always the path that is narrow
And straight, for tho children of
men. Alice Cary.
GOOD AND TASTY FOODS.
HE lisp of left-overs
will always be a dully
problem In hiost
homes.
Cereal Fruit Pud
ding. Put n cupful
of cooked cereal Into
two cupfuls of water
nnd boil until thick :
then add two cupful
of milk and cook
slowly one hour; add one cupful of
chopped dates, figs or raisins, n tea
spoonful of salt, two tenspoonfuls of
butter and put Into n greased baking
dish; bake forty minutes In a moder
ate oven. Servo hot with fruit Juice
for sauce. It may be garnished with
orange marmalade.
Baked Codfish Puffs. Put a pack
age of shredded codllsh into a bowl,
cover with boiling water and allow It
to stand until cool, then drain and
squeeze dry. Add one quart of hot
:mashed potatoes, mix well, then add
one cupful of cream sauce, n teaspoon
rful of onion Juice, two teaspoonfuls of
"butter, salt If needed and n few dashes
of paprika. Beat until light, then put
Into a baking dish, brush with fut and
lake twenty-live minutes or until
Ibrown.
Ham Loaf. Put three cupfuls of
cold boiled rice and two cupfuls of
cold boiled ham through a food chop
per; add one-hnlf cupful of cremn
sauce, a half cupfyl of bread crumbs,
-a tablespoonful of parsley, a table
spoonful of onion juice, salt, pepper
and paprika to taste ; a teaspoonful
of table sauce nnd an egg beaten until
light. Mix all together and press into
a brick-shaped baking pan. Bake
thirty minutes In a moderate oven.
Serve hot with a snuce, or sliced as
cold meat. .
Deviled Flefi. Take two pounds of
any steak fish, brush a dish with fat,
lay in the fish and cover with the fol
lowing: One cupful of cream, sauce,
one-half cupful of chopped green pep
per, half a beaten egg, two teaspoon
fuls" of salt, one-lmlf teaspoonful of
lry mustard, one tenspoonful of tnble
sauce, one teaspoonful of grated onion,
two tenspoonfuls of butter; brush the
fish with the other half of the beaten
egg, add two cupfuls of lightly flaked
fish to the sauce and pour over the
fish. Sprinkle wRh bread crumbs and
place In a hot oven for half an hour.
The true glory of any nation Is In the
living temple of a loyal. Industrious,
And upright people.
SUMMER DISHES.
OTTI3D meats are
very common In
England, even with
the plainest eooks.
Tongue, ham, meat
or fish leftovers are
usually potted for
tho luneh of an
(ifSSonalWarOarttii', n
W -Commlssioiv m
other day. The deli
cacy of such dishes
depends upon the
thorough pounding, which reduces the
materials to the smoothest paste. If
carefully prepared and sealed, they
will keep for months.
Potted Fish. Pick cold fish to
pieces, season with snlt, pepper,
and a little mace, then put Into n
Jar, tie tightly with a piece of
muslin, then cover this with a
paste made from (lour and wnter,
tand the Jar in a pan of water and
bake in n moderate oven one hour.
"When dono nnd cold, pound the fish
to n paste, pack it back Into the Jar
nnd Cover with sweet melted fat.
Potted Chicken. Take the cold
roast chicken, rejecting the sinews
jind skin, chop fine and to every pint
.-allow a half cupful of chopped
tongue or hnmi Put the bones
left from the chicken Into a saucepan,
ndd one pint of cold water and boll
down to less than half a pint. Strain
and remove the fat. Pound the chick
en, ham or topgue to a smooth paste,
Adding a little of the liquor to moist
en, senson with cayenne, nutmeg and
n tablespoonful of melted butter.
Put Into smull Jars or pots nnd press
-down tightly. Cover tho Jars with
melted butter. Cover with pnper
moistened with white of egg and keep
In a cool, dry place.
Jellied Chicken. Cut up a four
Tiound chicken as for fricassee. Put
1t on to cook with one smnll onlon,
one bay leaf, one hlnde of mace, three"
cloves, pepper nnd salt to taste. Sim
mer slowly until the chicken Is ten
der. When dono cut It from tho
bones nnd skin. Put the bones nnd
skin back Into the kettle nnd simmer
an hour. Cover one-fourth of a box
of gelatin with a little cold wa
ter, and let It soak. Add gelatin to
the liquor, stir until dissolved, then
strain. Taste nrd add more salt and
pepper. There should he nbout ono
and a half pints of liquor when done.
The next day take all the fat from
the top of tho jelly, then pour half of
It Into a square mold and stand on Ico
to harden. When hare put a layer of
the chicken on top of the Jelly, then
slices of hard cooked eggs (using
three), sprinkle lightly with salt and
pepper, then more chicken nnd eggs
-J national War Grdnlfl
IB -Commission- Wl
U0
until all Is used. Pour over this tho
remainder of tho Jelly, which should
Just cover the chicken. Let stand on
Ice over night before unmoldlng.
Conversation Is but carving;
Olvo no more to every guest
Than he's able to digest.
Give to all but Just enough,
Let them neither btnrvo nor scuff.
Walter Scott.
WHAT ABOUT OATMEAL.
TM HAL furnishes
us with the food ele
ments In better pro.
portion than any
other grain. It Is
more enslly digested
and contains more
body-bulldlng mate
rial than any other
cereal. Tho oat also
contains n large
amount of inlnerat matter, the Impor
tant body regulating material.
Oatmeal to give Its best, must bo
cooked long nnd well. As a breakfast
food, It stands at the head, yet we are
learning to use It In various other ways
and In different combinations.
Added to wheat breuds It makes a
most wholesome loaf. Scald one cup
ful of rolled oats, let stand until cool,
add to the usual bread sponge and pro
ceed as usual, adding more salt than
for other bread.
Oatmeal With Cheese en Casserole.
Arrange three cupfuls of cooked oat
meal In layers with one cupful of grat
ed cheese. Sprinkle the top with
buttered crumbs and bake In n hot
oven until the crumbs nre brown.
Oatmeal Soup Itallenne. Melt ono
tablespoonful of fat; add a small
chopped onion, nnd cook until slightly
brown with one-hnlf a ' green pepper,
also chopped. Remove from the lire,
stir In a tablespoonful of corn Hour,
u tenspoonful of snlt, u cupful of cook
ed oatmeal, and three cupfuls of milk.
Cook In a double boiler until smooth.
When serving sprinkle with one-hnlf
cupful of grated cheese.
Oatmeal and Fish Croquettes. Mix
together one and one-half cupfuls of
cooked fish, three cupfuls of cooked oat
meal, ono tenspoonful of chopped pnrs
ley, two tablespoonfuls of chopped
onion, one tnblespoonful of salt, and
a few dashes of pepper. Make Into
croquettes ; dip In egg and crumbs nnd
fry In hot bncon fat. Servo with a
white sauce to which a little chopped
green pepper has been ndded.
Oatmeal Wafers. Take two cupfuls
of fat, one cupful of brown sugar, one.
egg, one cupful of oatmeal, live table-
spoonfuls of wheat Hour, two table
spoonfuls of wnter. Mix and drop on
a greased pan. Bake until brown on
the edges.
Run If you like, but try to keep your
breath;
Work like a man, but don't be worked
to death.
SOME SUMMER MEATS.
HE perishable meats
that are not needed
for shipping to our
army and nllles, sup
ply u Bulllclent varie
ty to keep us from
monotony. Among
these nre tongues,
hearts, sweetbreads,
Idneys, liver nnd
brains, all good food
when well and tastefully cooked.
Beef's Heart With Veal Stuffing.
Sonk the heart three hours in cold wa
ter then remove the arteries and all
bits of hard tissue. Take one pound
of uncooked veal, chopped line, a
quarter of a pound of salt pork chop-
pod fine, or the same amount of pork
sausage, four tablespoonfuls of bread
crumbs, a tablespoonful of onion Juice,
one teaspoonful of snlt, n quarter of a
teaspoonful of pepper, one egg slightly
beaten and a few fresh mushrooms, If
I hoy arc obtainable. Mix all these lU'
gredlents together and stuff the heart,
Wrnp In a cloth and sew it. Stand In
a small saucepan with the point down.
cover with boiling water and Just slm
mer very slowly for three hours, then
remove the cloth and bake In a quick
oven one hour, basting every ten mln
utes with a little sweot fat. Serve with
a brown suuee, hot or cold. Heart Is
very nice, sliced and served rold.
Smoked Beef's Tongue. Wash and
soak tho tongue over night. In the
morning put on to cook in a kettle of
cold water, simmer gently for four
hours, or until It Is perfectly tender.
Add more wnter If needodi When the
tongue Is cold remove the skin. To
serve as a hot dish, plnco on n heated
Blatter well garnished with' parsley to
cover the root end. What Is left mny
be sliced nnd heated In a well-seasoned
sauce, using such flavors and condl
ments as one's taste requires.
Sheep's Kidneys en Brochette.
Take six sheep's kidneys, cut through
tho center, remove the white veins and
fat. Wash well, cover with boiling
wnter and let stand five minutes, then
wipe dry. Cut u fourth of a pound of
bncon In slices half the size of the kid.
ney, place on skewer a piece of kidney
then of bncon, two pieces of kidney to
each skewer. Place on a broiler, bnste
with fat and cook over a hot fire five
minutes.
IB'. -Commission' Ml
. (national War Cardan) n
M ComwiMion- HI J;
caw w
GET RETURNS FROM POULTRY
On Many Farms Products From Fowls
Can Be Counted on as Practically
Clear Profit.
(Prepared by the United States Depart
ment of Agriculture.)
The farmer who raises the ordlnnry
grains nnd keeps some live stock hns
perhnps the greatest opportunity that
has ever come to him for tanking
profit from poultry. Tho possibilities
for profit uro perhaps not so largo ns
they used to bo for the special poultry
farmer, and that fact mny havo led
some general farmers to believe thnt
the sltuntlon applies In some way to
them; but there exists Just here an
unusual, paradox. The very conditions
thnt may mnke poultry and egg pro
duction a losing enterprise on the spe
cialized poultry farm tend to make It
nn increasingly gainful one for tho
general farmer. Where nearly nil
of his feed has to b bought at high
prices, the margin between cost of pro
duction nnd . proceeds from snle be
comes extremely narrow, but where
prnctlcally nil of the poultry feed Is
made up of wajdo materials that would
otherwlso not be utilized In any man
tier, the percentnge of profit becomes
very much larger wltvn prices nro
high than It ever could have been
when prices were low. Poultry on
tho farm obtain n very great part of
their feed by foraging, by gleaning tho
waste from stnble yards and feeding
lots, by consuming the scraps from tho
kitchen door, by preying upon Insect
pests In pasture and field, nnd In
only a relatively smnll degree from
grain or other commodities that would
bo marketable. A farmer whoso poul
try Is fed In this wny may count
nil of the money received for eggs
nnd surplus poultry ns practically
clear profit. When, therefore, eggs
nnd poultry nre selling nt higher prices.
than lmvo usunlly been obtainable, tho
farmer's margin of profit without ex
penditure Is very greatly Increased.
It Is, therefore, to the farmers of
the country that the nntlon must look
for tho greater part of the Immedi
ate Increase of poultry products which
will make It possible to supply our
own army and navy with red meats
nnd nt the same time furnish the nllles
with the anlmnl foods they need.
DISINFECTION OF HENHOUSE
Structure Should Be Thoroughly
Cleaned Out and Sprayed at
Least Once Every Year.
(Prepared by tho United States Depart
ment of Agriculture.)
Once a year the, poultry house should
bo thoroughly cleaned out nnd sprayed
with one of the conl tar disinfectants
or given a good coat of whitewash
containing f per cent of crude enr
bollc acid or creosol. Unless tho ex
terior Is pnlnted, n cont of whitewash
will help preserve tho lumber nnd glvo
n neater appearance to the building.
Spring is one of the best seasons to
clean up and whitewash the poultry
house. A well-made whitewash Is tho
Bucket Spray Pump, Useful In Disin
fecting Chicken House.
cheapest of all paints, nnd If properly
mado serves equally well either for ex
terior or Interior surfaces.
A good whitewash can be made by
slaking about 10 pounds of quicklime
In a pall with 2 gullons of water,
covering the pall with cloth or bur
lap and allowing It to slake for one
hour. Water Is then ndded to bring
tho whitewash to a consistency
which mny be applied readily. A wa
terproof whitewash for exterior sur
faces may bo made as follows: (1)
Slake 1 bushel of quicklime In 12
gallons of hot wnter, (2) dissolve 2
pounds of common salt and 1 pound
of sulphato of zinc In 2 gallons of
boiling water; pour (2) Into (1), nnd
ndd 2 t'nlloiiH of skim milk and mix
thoroughly. Whitewash Is spread
lightly over tho surface with a broad
brush.
Guineas Gaining Favor.
Guinea fowls are growing In favor
ns n (substitute for gnmo birds, with
tho result that guinea raising Is be
coming more profitable.
Purebred Fowls Best
If you nre raising scrub chickens
you certainly are not making near th
amount that you could If you had pure
bred fowls.
Show Thyself
a Man
Dy REV. W. W. KETCHUM
Director of Practical Work Course,
Moody fc'.tla Institute, Chicago
TKXT I go the way of all tho earth: be
thou Btrong thoroforo, nnd show thyself
a man. I Kings 2:2.
An old man lay dying. Behind htm
wns a checkered and romantic career.
In his youth he
wns n shepherd.
Ho became king
of Judnh, and
upon Saul's death
wns elected king
of Israel ns well.
Ills sons Absalom
and A d o n I J a h,
separately and nt
different 1 1 in o s,
tried to wrest his
throne from him.
At Inst, however,
he had the satis
faction of seeing
the sou whom he
h a d chosen to
succeed h 1 in
crowned king. As he lay dying he
called the young king Into his pres
ence, nnd this Is what Solomon beard
David, his father, say: "I am going
the way of till the earth. Show thy
self a man."
Not by Clothes.
Solomon must have pondered tho
meaning of these words, nnd as we
look bnck over his life It might be won
dered If he did not Interpret, "Show
thyself n man," to mean thnt ho should
wear costly and ornamental array, nis
magnificent clothes made such an Im
pression thnt our Lord, holding forth
a lily, said : "Solomon In nil his glory
was not nrrnyed like one of these."
Strange, is It not, that even In these
days, when the realities of life nro be
ing borne lu upon us as never before,
there are folks who act as if they
thought clothes Instead of character
mnke tho man.
You enn test this In moot any soclnl
gathering. Two men enter; one, with
heart ns black ns hell, but dressed like
a fashion plate and with the airs of a
gentleman; the other, with sterling
character, but green nnd awkward,
wears ordinary plain clothes. Tho llrst
Is a center of attraction while the sec
ond Is unnoticed unless somo one, out
of pity, keeps him company. I do not
sny this would be so If the real value
of each man was known, but lu the nb
eence of such knowledge, 1s It not tnie
that often wo act as If clothes and not
character, make the man?
Not by Wealth.
It may bo Solomon thought his fa
ther meant that he should acquire
wealth, for he nmnsscd a great fortune
nnd became the richest man of nil
time. He erected a palatial residence
thnt took thirteen years to build, und
had such sumptuous surroundings and
so much wealth, that the queen of
Sheba, hearing of his glory, came to
visit him and when she saw It nil, ex
claimed: "The half was never told."
How mnny there nro today to whom
wealth Is nn Indication of manhood.
Let It be said thnt one is rich, and Im
mediately these people do him honor, as
If what ho possesses, Instead of what he
Is, makes him u man. It Is a bad cus
tom we have of asking how much u
man Is worth, rather than what is his
character. A man may have u good
character with dollars, and Just as
easily, lie may have a bad character
without them. It Is not money1, or the
wnnt of It, that detcrmtnes a man's
character. It Is what he actually Is,
Wealth may Induce to badness, und
so may poverty ; neither, however, need
be blamed for ruined character, be
cause God will give strength and graco
to bear cither, If we ask him.
Not by Culture.
Possibly Solomon thought that cul
ture mnkes n man, for we read thnt he
become the wisest of all men. Yet
after acquiring understanding in many
things, It was he who said at last:
"Trust in the Lord and lean not to
thine own understanding."
We should remember that God puts
no premium upon Ignorance. Ho ex
pects us to develop nnd Increase In
knowledge.
Tho splendid schools und colleges of
our day offer youth great opportunities
for development; but should all tho
culture and learning of the world be
acquired, and one know not God nnd
Jesus Christ whom ho has sent, ho Is
still Ignorunt of the greatest nnd most
vital truth truth that Is essential to
his character, and without which bo
lacks the power to build thnt Christian
character which alone can stand the
testings of God, and having stood
them, endure throughout eternity.
Tho npostle tells us that "other
foundntlon can no man lay than that
Is laid, which Is Jesus Christ." And
ho snys: "If nny man build upon this
foundation" not learning, not culture,
but Christ "he shall receive u re
wnrd," provided of course, his building
be of such material us will stand the
test of fire. And so hs adds: "Take
heed how ye build thereupon."
Yes, let us take heed how we build
thereupon; what kind of Chrlstlah
characters wo creel; but first of all
we need to be definitely sure that wo
nro building upon Uie only foundation
which Is Jesus Christ our Lord. Then
ns we build our Christian character
upon him, mny each one of us show
himself u mnn.
Christ's Desire.
In our business Christ wants not bo
much ours but us.
WHAT CAM
Jmk WE
The toihiuliig account, taken li'oin
the Red Cross Bulletin, makes plain
the way In which the lied Cross of
America Is helping the women nnd
children of France:
The American Red Cross has placed
nt the disposal of General Petaln, com
mnnder In chief of tho French nrmles,
the sum of 5.050,000 frnncs (?1.1H0
000) for distribution among the sick
and "reforme" French soldiers nnd
their needy families.
It extends Its aid to the repatriated
children coming In oonvqys from occu
pied France and Itclglum by wny of
Kvlnn-los-Ilnlns. Four thousand chil
dren havo been examined and nearly
1,000 treated nt. the Amerlcnn lied
Cross hospital where also acute und
contagious cases nre treated. Moro
than 10,000 have received dispensary
treatment, and those In need of con-
alesccnt care or those suffering from
tuberculosis are sent to the Red Cross
hospital near Lyon. The thousands of
old folk, women and children without
homes, who leave Evlan each week for
the various departments to which they
nre designated, Und there the repre
sentutlves of the American Red Cross.
There nro more than fifty distributed
In forty-four departments, who tako
part In the work of rehabilitation, sup
plying furniture, clothing, fnel nnd
food.
In Paris, twenty-six houses for tho
lodging of refugees ha'vo been turned
over to the bureau. These will tako
care of 700 families, or 3,850 indi
viduals. The Red Cross furnishes tho
necessary requisites and In certain
enses advances money to cover tho ex
penses of construction. A refuge of
the American Red Cross at Toul
houses 400 young children nnd their
mothers who have come out of the
bombarded villages, while the means
furnished by tho Red Cross havo mnde
possible the opening of a maternity
hospital at Chalons In which 000 ba
bies have been born since tho begin
ning of tho wnr.
The American Red Cross gives caro
Riding Togs for
Whatever accomplishments or sports
nre to be cultivated In our girls, their
training for them should begin early.
Riding, swimming, tennis, walking,
climbing, music nnd languages add
so much to the Joy of life thnt every
girl Is entitled to a chance at some of
them. While the girl Is growing up Is
the time for her first Instruction and
for tho really tedious practice which
a knowledge of music und lnriguuges
compels. Timidity Is ensy to overcome
In tho young. It Is especlnlly sensible
to Insist on having children taught to
swim and ride, and girls excel when
given n chance In theso sports.
A glance nt tho habit of the smartly
clad little miss shown In the picture
above reveals that her habit followH
closely the summer-time habits worn
by her elders. The fad for puttees In
place of high-top boots has extended
their use to tho youngsters, nnd wash
able cloths heavy linens nnd Palm
Bench cloth particularly make tho
best choice of fabrics for breeches and
coats. It Is only In certain details
that there Is a dlfferenco between this
habit nnd those made for grown-ups.
Tho coat Is less trim In lines than
those cut for developed figures. Tho
soft blouse with turn-over collar und
bow tie provides nbout the only appro
priate manner of dressing the neck,
and the high-crowned vlaored cap, fit
and comfort to tho babies of France In
thirty-seven different posts, nine of;
which nre tho "postes sanltnlrcs" en
tahltshed In Palis where schoolchil
dren whose mothers nre engaged In
wnr work may get their meals.
Work la also going on In the Uvo
villages selected for Intensive recon
struction. Tho houses damaged by,
shell-lire nnd bombs have been ren
dered habitable, barns and other farm
buildings have once moro been mndo
Ut for service. A subvention of 50.
000 francs ($10,000) has been set aside
for tho plnntlng of -10,000 fruit trees ln
the orchards destroyed In the depart
ments of tho north.
Supplies for tho refugees havo been,
mndo direct, through tho medium of
the 78 organizations nnd the 28 local'
branches. A total of 74,872 nrtlclcs of
clothing, 257 Infant layettes and HO,
150 meters of goods have been dls-i
trlhutod, ns well ns sowing machines,
sewing materials, food und medicines.
A Clothes Mandate.
Owing to the necessity for con
serving materials and labor, and to
keep the over-rising cost of garments
down to n minimum, fashion authori
ties are not authorizing Or recom
mending radical changes for the au
tumn. Therefore tho silhouette will
ho straight nnd youthful; colors will,
be restricted to the smallest possible
number and for street wear will bet
dark and rich In tone, with much furk
trimming, fringe and embroidery.
One hears that very few cnpei nroi
smart unless they are touched up with,
a checked or plaid fabric. And capes,,
you know, nro ns smart ns Jackets,
and will continue to be so through thd
autumn. They uro worn over sopnrntoi
skirts and culrnss blouses, or short
Chinese tunics, and they have thnt
swagger military air that comeB from
their careless arrangement ncross tho
shoulders. All of the now ones havo
some kind of wnlstcout arrangement
which holds them closely over the bust
and walstllno. '
Youthful Wearer
ting snugly, Is the happiest choice la
hcadwear for a smnll girl.
A habit of tbts kind need not fear
compnrlson with others when tho
youngest horse-women rldo their
ponies nt the horse show or county
fair. There ought to bo blue ribbons
for all of them to reward somo par
ticular excellence In which each onq
Is sure to exceed nil the others.
Roman Belts.
Roman belts have been revived with
the colored Jewelry ; oven tho old-time
sashes with deep knotted fringe nre.
coming to the fore. Tho Roman belts
nnd matching hut hands look very
smart with white golf togs, tho blouso
of which is fastened with Judo but-,
tons, nnd the hat with Jade pins. Much;
fancy Jewelry Is worn in the daytlmo
with the wash drosses, always har
monizing with the gown. Or when
white Is worn, with the hat and voll.
Face Powder to Be Scarce.
Tho French government has prohibit
ed tho mnuufacturo of face powder
from rlco, an ofllclal report stating that
100,000 soldiers' rations of rice aro
wustcd rtully on women's powder puffs,