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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (Nov. 5, 1918)
THE SEMItWEEKLY TRIDUNE, NORTH PLATTE, NEBRASKA. THE KITCHEN CABINET The horo wo love this land today Is tho hero who lightens some fel lowman's load "Who makoa of tho mountain some pleasant highway, , Who makes of the desert some bios- sontlng road. A FEW SNACKS. JBpgj OR n small company krr when sunnlles nro limited, n salad Is tho dish upon which , , i . we mi rt'iy. a must, i tasty and attractive on Is this that was the Invention of ne cessity, for one cu cumber, one tomato, nnd one large upple served n linppy salad. The npplo was peeled and cored, then cut In thin rings and dropped In cold water, with ii little vinegar; this keeps the apple from turning brown. The cucumber wns chopped or cut In fine cubes; and one small onion wns nlso cut In tho same manner. The slices of np plo was henptd with the onion and cucumber mixture, which had been well-seasoned and mixed with snlnd dressing and gnrnjshert with a stjrlp or two of red pepper. Tho tomato was heaped with a tenspoonful of tho -nlnd dressing and garnished with two or three strips of green pepper. Cheese Dreams. With n biscuit cutter cut circles from slices of close textured bread. Lay on thinly sliced cheese, place another circle on It in the form of n 4indwlch, and brown lightly In a little olive oil In u hot fry ing pan. Hat Cheese Sandwiches. Break open hot baking powder biscuit, but ter, and lay In n thin slice of cheese. Cover with a hot cloth and serve quickly ns the cheese should bo melt ed at once. These make n most dainty lunch with a cupful of tea and n dish of fruit. Tomatoes With Eggs. Peel smnll firm tomntoes, scoop out tho centers which may be used ns a soup or In sauces, season well Inside and out vlth salt nnd paprika and put In the oven, cool: until boiling hot, then re move. Drop in n piece of butter nnd nn egg, using care not to break the yolk. When the egg Is firm, remove from the oven and servo on buttered founds of toast. Leftover greens of nny kind that nro cooked and season ed may bo molded In small cups and served ns a salad with a good dress ing. Small balls of cottage cheese are jood with these. Tho whlte-fleshed fishes, such as cod, whlteflsh, haddock and halibut, mnko most accepjable dishes served lu a white sauce. Ago Is an opportunity no loss Than youth Itself, though In another dress; And aa tho evening twilight fades away The sky Is filled with stars, Invisible by day. A FEW PUREES. UUEE is commonly known as a thick ened soup. Tho kinds of purees are t without limit. Puree of Cucumber. Peel, slice and parboil six cucum bers. Drain nnd fry In butter, season with salt, pepper nnd nutmeg. Dredge with four tnble spoonfuls of flour, udd two quarts of milk and-one quart of veal stock; cook 15 minutes, rftlrrlng constantly. Hub through n sieve, rehent, add one cupful of scalding hot crenm, season with sugar and butter and serve with croutons. Puree of Beans and Rice. Put a "quart of beans Into n soup pan with u littlo salt, a small onion, n slice of carrot, n tnblespoonful of fnt, n sprig of parsley nnd boiling water to cover. Cook until the beans nre soft, rub through n sieve nnd add sufllclent veal stock to ninke the desired quantity of soup. Season to taste, add two tnblc spoonfuls of butter substitute nnd n cupful of boiled rice. Rehent nnd servo nt once. Puree a la Crolssy. Put Into n snucepnu n enfrot, a turnip and nn on ion cut fine, two eupfuls of beans, two leeks, n stalk of celery and a smnll bunch of parsley. Fry In butter, dredge with Hour, add a can of toma toes and two quarts of veal stock. Sim mer for two hours, rub through a sieve, rehent, season with salt, pep per, sugar nnd butter. Add one cup ful of cooked green pens and one cui ful of Boiling crenm. Servo with crou tons. Puree of Celery. Cut two bunches of eclery Into small pieces, pnrboll nnd drnln, then fry In butter. Add snlt, pepper nnd nutmeg to season; cover with venl stock and simmer one hour. Blend two tablespoonfuls of butter wUh two of flour, ndd n quart of veal stock nnd tho celery nnd cook until thick. Bub through n sieve, reheat, add two eupfuls of hot milk, n pinch of su gar nnd n tnblespoonful of butter. Serve with croutons. Tho soup needs to bo but opened nnd heated, adding n dash of ptiprfka or a bit of onion or cooked rice and It Is ready to serve. rtltiSvSiOirttrt ft ssBBsssssaBm e 1 The ones who mean to win their Btars For the deds they shall have wrought Won't have' too many sleeping cars Attached, to their train of thought. Nixon Waterman. WHAT TO HAVE FOR BREAKFAST. O MONTH Is known, even In the summer time, when griddle cakes nro not wel comed In the aver age family. In n large majority of ho tels hot "grlddlccakes are always on the bill of fare, summer or winter, nnd In many, the cake Is a favorite finish for tho night meal. Corn Flour GrWdle Cakes. Bent one egg very light, add n cupful of good rich buttermilk or sour milk, a hnlf tenspoonful of salt nnd n half-ten-spoonful of soda, a quarter of n tea spoonful of linking powder; then add enough corn flour to make a thin bat ter. Cook ou n hot grldill. The secret of n good tender cake Is tho materials used, sour or buttermilk making most tender nnd fluffy cakes, then tho care with which tfcey nro linked. A breakfast, which Is quite satis iaotory, Is tho following: Either n dish of sliced peaches or a canteloupo or muskmclon, n (Hah of well-cooked ontmenl, nnd If the peaches nre served, tlioy may be enteh with the cereal, cream nnd sugnr, nn egg on tonst and n cupful of coffee. Pears, plunls, quinces nnd grapes nre all In the market nnd furnish n good variety. Tho quinces are to bo stewed or baked to mnko them pal atable. Scrambled Eggs a la Guerre. Mako a paste of n cupful of milk nnd n third of a cupful of flour any kind may be used; cook until smooth and the starchy flavor Is entirely removed. Now add three eggs, stir and cook with butter nnd seasoning until tho eggs nro thick. Servo At once. Kentucky Batter Bread. Tnkc two eupfuls of cornmeal, three eggs, well benten, one tenspoonful of salt, one tnblespoonful of melted fat. Mix with milk to mnko n thin batter. Pour into shallow buttered tins nnd bake 45 minutes in a hot oven. Rice With Eggs. Brown a third of n cupful of rice In n little sweet fnt, season nnd mid broth or water, cook until the rice Is tender, then stir In three eggs nnd servo hot at once. We Bearch tho world for truth; wo cull The good, tho pure, tho beautiful, From graven stono and written scroll. From nil old flower-Holds of the soul; And, weary seekers of the best Wo como back laden from our quest To nnd that all the sages said Is in the book our mothers read. John a. Whlttler. COMMONPLACE LUNCHEONS. MOST tnsty dish to serve hot for n mnln dish is n combina tion of fish, potnto and white sauce. Escalloped Fish and Potato. Pre pare creamed sal mon by melting one tnblespoonful of but ter, nddlng two of -IftttuxulWwGanKnUn flour, stirring until tho mixture Is smooth. Then ndd n cupful of milk, snlt and pepper to taste; add the can of drained fish after the sauce is well cooked. Put a layer of tho crenmcd fish Into a baking dish, cover with a layer of cold mashed potnto, then an other layer of fish until nil Is used. Have the potnto for n finish to the top. Dot with. bits of butter, sprinkle with salt and pnprlka and bake In modernte oven. Salmon Rice. Line a buttered mold with cold boiled rice left from break fast, fill the center with creamed sal mon and cover with more rice. Cover mold nnd steam hnlf an hour or more. Serve with n crenm sauce, which may be seasoned with curry, lemon julco or chopped sour pickle. Fruit Popovera. Take one cupful of flour, one egg, unbeuten, one cupful of milk nnd half n tenspoonful of snlt, a tenspoonful of bnklng powder; mix nil together nnd beat well. When tho gem pans nre sizzling hot nnd well groused drop In the batter, filling ench pan half full; udd a piece tt banana, a spoonful of blackberries or nny fruit. Baku lu a hot oven until n golden brown. These mny be served with n simple fruit sirup for dessert. Tongue and Potato Salad. Cut cold ccoked pickled lambs' tongues Into dleo; mix with doublo the quantity of cold boiled potatoes i cut In dice nnd add hard-cooked egg. finely chopped. Pour over n French dressing nnd serve. Baked Sausages With Rice. Cut largo pork sansages Into thin slices; butter n baking dish nnd fill with cold boiled rlco. Moisten tho rice with cold water In which n little beef extrnct has been dissolved. Spread tho sliced sau sages over the rlco nnd bnko In a hot oven until tho sausago Is crisp. ft Satin and Fur for Winter Wraps "lllllllllllllllllllllilHllllKl! Beauty may go beautifully lu any thing Hindu of silk or anything nuule of fur, with n clear conscience nnd without criticism for these lire things the soldiers don't need. So there nro magnificent fur wraps nnd loss splen did hut quite us beuutlful ones mndo of satins and silks for those who chooso to wenr them. There Is plenty of latitude in this mntter of wur-tlme dressing to allow those who can af ford It, to go ns brilliantly clad, when occasion makes opportunity, us In tho past, or to dress as simply ns for n promenade. There aro several minds nu to what befits tho times. Since fur and silk nro ut hnnd noth ing more Is nsked by the crentors of styles, except customers to buy tho beautiful things that can bo mndo of them. At one of tho New York stylo shows the lovely evening coat Which is pictured above shows how well nn American designer succeeded. This Two Views of Keen and practical observers of the styles sny that they embody the spirit of youth nnd that this Is one effect of the war. The great armies are mndo up of youths It is tho duy of the young man, and it is rotlected In nil apparel. One might think that for mntrons, this flavor would bo nbsent, but no I Matrons nro as busy as maids nnd soldiers, ns alert and active, nnd their npparel expresses this, which Is the spirit of youth. In tho hiindsoine silver-tone coat pic tured something of this Idea Is appar ent. It seems to be simple, but Is really designed with wonderful nnd sophisticated cleverness, therefore It may bo selected its representative among garments for women no longer youthful. It Is a benutlful model suit ed to all-round yenr. with Raglan sleeves, that give It an ample roomy look nnd cleverly shuped under-nrm pieces that keep It from being bulky. Only an expert could think out and execute a thing so now In Ihe world of conts. There Ik a capo collar, coiivertllili Into n muffler for very cold weather Unit Is mude of seal plush, and deep cuffs to match, or one may choose to have these accessories replaced with Hudson seal. But when fur buyers tell you It Is dltllcuH to tell which yiiiinnminmiiiiiiimiinmmiiiin wuip is not too gorgeous to be youth ful. Is clever and original enough to bo interesting nnd there nro not two opinions as to Its beauty. Even Paris, after four years of war, Willi air raids nlwnys Imminent nnd niiild n thousand dlllicultlcs, tins had the courngo to carry on Its buslnesi of creating benutlful npparel. Tim French feel Unit this is u necessity. Their genius for clothes has been such nn asset thnt place for It must bo maintained. They hnvo been much given to hluck and whlto for evening gowns and wraps and u capo very full, of black satin lined with white satin, Is fo (pilot and elegnnt that It compels everyone's admiration. It has an Im mense collnr of monkey fur. Tiiero nre other satin capes In dark shades of brown, liiude up with moleskin col lars and bnnded trimmings, nnd black satin long, looso nnd nmplo conts with deep cape collars and bnnded trim nilngs of lieuver or other furs. a Smart Coat , . which, at a little distance from the I wearer, there is no very good reason j to preferring fur to tho more durable l plush. i Of course n coat that embodies tho spirit of youth may bo worn by youth. 1 And this,' like many other of tho sen 'son's offerings, will grace both youth ! and maturity. Conts us n rule nro i In quiet colors what nre called the j "fur shades." But recently the trend of stylo Is toward brighter colors In J frocks and hats, reflecting the mood of tho public which grows lu cheerful ' ness. Samplers. Thore Is no doubt that, as n rule, thn long and nnrrow samplers nro older llinn those more nearly square. Theso ancient samplers, especially tho few bearing dates of the seventeenth con tury. nro much finer in design, morn closely worked, nnd better In execu tion than those of later dato. Tho lln en background Is much more closely covered. They hnvo more curious and varied stitches. Occasionally' they nro , of mliiuto size, but four or live Inches . long, with exquisitely fine stitches. wm QUALITY IS OF IMPORTANCE American Standard Breed Are Good Producers of Meat and Eggs Farm Hens Are Small. (From tho United States Department of Agriculture) Inasmuch as most farms have al ready some supply of poultry, tho problem for tho farmer Is one of In crease nnd uot, like that of the city dweller who undertakes to keep hens to supply Ida own table with eggs, one of securing tho foundation stock. While tho American standard breeds nre, fur general purposes, the best, It Is not urged thnt they bo made to supplant other breeds where the oth er breeds aro established and whore they can be produced with n fnlr do greo of success nnd of profit. Tho American standard breeds, brondly speaking, nro tho larger breeds of general-purpose fowl, good producers of both meat nnd eggs, as distinguished from tho smnll breeds thnt nro spe cialized egg producers. Farmers and farmers' wives who hnvo built up their own flocks, nnd know the peculiari ties of their breed nnd how to make the most of them will do best by keeping the hens thnt they have, oven though they bo smnll nnd Inferior ns meat producers, Instead of trying to replace them with heavier ones. In growing chicks, tho quality the vigor, vitality nud capacity for growth Barred Plymouth Rock Female, Bred at United Stateo Government Farm. thnt tho chick has when It sturts In life count for at leust us much ns good conditions nnd good care. Also, In growing stock for layers, It Is especially Important at this tlmu when a large Increase In meat prod ucts Is needed, to avoid breeding from undersized specimens. Whntover may be the facts ns to tho relative value of largo and smnll hens us layers, us thnt question relates to standard brced3, tho question Is Irrelevant in this farm poultry production campnlgu, for farm hens nro nearly nil small according to standards for Improved breeds of fowls. Tho ordinary farm flock contains n lnrgo proportion of hens qulto unfit for breeding having no quality which It Is desirable to reproduce. Tho eggs from theso should not bo used for hatching, but, us far us possible, egga used for hatching should bu from the best hens lu tho flock. To determine how many of theso nro needed, nn es timate must bo made, basing it upon the usual htitchubllity of eggs, nnd the probable length of tho hutching sea son. Tho ordlnnry avorugo of hutches extending over u period of Hcvcral months Is nbout 70 per cent. If ull the chicks urn hatched curly the length of Uio hatching season In about six weeks, from the setting of tho first to the setting of the last hen used. Allowing two weeks for saving eggs before tho first hens nro set, tho egijti used for hatching must be laid witniti eight weeks. Allowing for rejections of small nnd defective eggs, provision should be mnde for nbout COO eggs In eight weeks. This means u, flock of 35 to 20 hens uu breeders. Such a number of tho best of tho flock should bo separated from the rest. As a mutter of convenience It will probably be more satisfactory In most cases to confine the culls and glvo tho portion of tho farm flock used for breeders tho usual accommodations and rnnge. Tho culls may bo shut In Hmall quarters without yard If ncccs try, while thnt Is not ndvlsablo for breeding stock. Tho next thing to consider is tho male. In many cases It will bo to the ndvantago of fanners undertaking to Increase nnd Improve their flocks to buy standard males of general-purpose breeds bocuuso of tho additional slzo und weight such mules will glvo the chicks, to say nothing of Uie probable Increase in egg production. From one or two pounds extrn weight enn be put on tho chjeks from ordlnnry farm hens by using males of approximately standard weight of Rhode Island Reds and Wyandctes, Plymouth Rocks nnd Orpingtons. Free Range Ic Ideal. Free rango Is Ideal, being conduclvo to rapid und economical growth, with feed matcrlul in the form of grubs, Insects und green grass. Good Feed for 8tart. Ltttlo chicks nnd little turkeys usu ally do well if started on Johnnycnko baked hard, crumbled nud fed dry. There was nevef a time when the sfte- rlfices and the help of women were mors appreciated than at the present time. Women should learn war-nursing and nursing at homo. There is no better way than to study Uio new edition of the "Common Sense Medical Adviser with chapters on First Aid, Bandaging, Anatomy, Ilyglcno, care of tho SioV, Diseases of Woman, Mother nnd Babe, the Marriago Relations to be had st soma drug stores or send 50c to Publisher, 054 Wsshlngtpn Strcot, Buffalo, N. Y. If a woman suffers from weak back, nervousness or dizziness if pains afflict her, the best tonic nnd corrective Is one made up of native herbs and mado with out alcohol, which makes weak women strong nnd sick women will. It Is the Prescription of Dr. Tierce, used by him in active practico many years and now sold by almost every druggist In the laud, in liquid or In tablets, as Dr. Pierce's Favorito Prescription. Send Dr. Pierce, Buffalo, N. Y.. 10c for trial pkg. Dr. Picrco's Pleasant Pellets aro also best for liver and bowel trouble. Omnlin. Neb. "I was nt one time oreat- ly benefited by taking Dr. Picrco's medi cine. I became .nil mn-down in health, wns wenk and nervous nnd wns greatly In need of some good tonic to build me up nnd givo me strength. I took tho Fnvor ite Prescription nnd tho Golden Medical Discovery nnd they proved to bo Just what I needed for they built mo up nnd restored mo to good health. For this I am very thankful, Indeed." Mrs. Jennie Itlchnrdson, 637 8. 25th Ave. For Constipation Carter's Little Liver Pills will, set you right over night. Purely Vegetable Small PHI, Small Dose, Small Price- Carter's Iron Pills Will restore color to tho faces of those who lack-Iron In tho blood, as most pale-faced people do. BEST BUYERSSELLERS cattuB HossmsHEEP STOCK YARDS' OMAHA il I Cuticura Soap is Easy Shaving for Sensitive Skins The New Up-to-date Cuticura Method Watson R, Coleman, 1'alant Uiwjor, Wmhlnalon, II. fl. AdTlAnnntl books frea. Bate roMonablo. lUghairtralaienoei. UmtMrrloM. While the Boss Is Away. Tho following notice scrawled on the wull of hla but by n Banunuland (Australia) timber cutter: "You ull take tills notlco I have gono to fight the Germans, nnd I don't know when I'm coming buck; some body chip round my humpy against Brass fire. All my bullocks Is sold ex ccpt Sambo, him with the cockhora Anyone finding him can sell him to tho butcher and mind tho money till I como buck," Sambo bus bocn collected and his price (?59) banked against tho boss' return. Tho humpy (shuck) Is regu larly chipped round, nnd anyone who Interfered with the old wagon rust ing outside, or tho gear piled against tho wall would hnvo to fight tho wholo district Only Professional. "How are you getting on with the knifo-swnllowor ns a boardorT" "lie bus u very sharp appotltc." A Question. "A man becomes what bo cats." "Docs ho feel sheepish after eating spring lamb?" Don't mistake a gourmand for a food export Thoro aro garbage cans, too. Wnh day Is smile day if you use Keel Cross Hall Blue, American made, thcreforr the best made. Adv. Even tho cat has a human trait Ho will sharpen his claws In play. A good book Is a tonic for the mind. m r Wholes, Ckul.i. ItHr Relreshlag and Heallai Lotion Murine for Red ness, Soreness, Granula- HP " tion.ItchineandDumIns -J of the Kye.. or Eyelids: "2 Drops" After tha Movies. Motoring or Gelt will win your confidence. Ask Your Drucatat for Murine wnen your tires neea care- -u Murine Eya Remedy Co. Cbicg? P SflTTLE