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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (March 30, 1920)
THE NORTH PLATTE SEMI WEEKLY TRIBUNE,
SOPHIA KNOWS WHO WON THE WAR
validity of the stipulation covering her fortune.
Another bit Is that Constantino's wife, former Queen Sophia, who is tho
sister of tho former" kaiser of Germany, would not allow him to go to tho
wedding, though lie had promised to bo present.
"Whntl" tho once royal lady is said to have cried. "You promised Chris
topher you would gol Well, you won't! Don't you know she's an American,
and If It wasn't for America and thnt hateful President Wilson we'd still
be on our thrones and denr brother Wllhelm would still be on his? Go to an
American's wedding, encourage an American. Nlchtl"
WIDE-OPEN OIL POLICY FOR WORLD
America, with only' four months'
supply of oil In storage, faces the
prospect of having to seek oil from
foreign sources which are now show
ing "a tendency to exclude the United
States from purchasing from their
Holds," nccordlng to Van II. Manning,
United States director of mines, (por
trait herewith) In n paper read be
fore the one hundred and twenty-first
annual meeting of the American Insti
tute of Mining and Metallurgical En
gineers. A "wide-open oil policy for
all the world" was advocated by Di
rector Manning, who urged the active
projection of such n policy by citizens
George O. Smith, director of tho
United Santos geological survey, con
firmed tho statement of the director
of mines, and said the position of the
United States In regard to Its oil sup
ply nt the present time was "pre
carious." Mr. Smith estimated tho
supply which Is still undeveloped, however, nt enough for about twenty years.
Latin-America, Great Brltnln, Franco and the Netherlands, it was said,
control the main potential sources, and all these countries have ndopted pol
icies tending to shut out thoso of other nationalities.
COLBY'S APPOINTMENT A SURPRISE
The .surprise of the politicians is echoed in tho press comments.
Almost immediately there was an acrid tilt in the senate between Senator
Reed of Missouri and Senator Ashurst of Arizona, both Democrats. Senator
Reed bitterly assailed the appointment nnd Senator Ashurst defended it.
BRITISH AMBASSADOR TO AMERICA
It Is definitely stated that the
earl of Reading has declined tho am
bassadorship to Washington nnd that
Sir Auckland Geddes has been select
ed for the place. Sir Auckland, who
was minister for national service and
reconstruction during the latter part
of the war, also filled at the same
time the office of minister at the head
of the local government board of Lon
don, which was ono of tho most Impor
tant departments of the administra
tion. As minister of the national
service department lie dealt with tho
whole man power of the United King
dom, and to him wns given the task
of supplying the requisite men to ev
ery government department.
Sir Auckland, who hns nn Amer
ican wife, a Miss Ross of Staten Is
lnnd, was a professor of anatomy at
McGIU university, Toronto. At (the
outbreak of tho war he enlisted as a
private, and was severely wounded
In Flanders. He Inter was put In charge of British grave registration In
France, and discharged his duties so ably ho was given one higher position af
ter another. lie is held In very high esteem by Premier Lloyd George, and
by King Edward.
Sir Auckland seems to have critics In England. Tho London Times ways:
"We can sympathize with Premier Lloyd Georgo's manifest desire to get rid
of Sir Auckland and Jettison so compromising a Jonah from tho ministerial
tramp steamer, but we do not agree that Washington Is the suitable whale for
Hero is a now "closcup" of
Princess Christopher of Greece, for
merly Mrs. Wllllnm B. Leeds of Rough
Point, Newport,, It. I., U. S. A., wid
ow of America's lute "Tin 1'lnto
King." Nuturnlly there is lots of In
ternational coinment over her mar
Hugo to Prince Christopher, younger
brother of the exiled Constantino, for
mer king of Greece.
One bit of gossip hn to do with
the flnnncinl relations of the prince
and princess. It nppenrs that tho
Ithode Island lnw provides for sep
aration of property. The Intention of
both parties has been expressed not
only In n contract made In Switzer
land, adopting the Ithode Island statue
as the law governing their property
relations, but also by aflldavlts exe
cuted by the prince and princess be
fore the American consul In Genevn.
The fact that the princess now is a
subject of Greece docs not nffect tho
President Wilson's appointment
of Bulnbridge Colby as secretary of
state to succeed Robert Lansing, lias
evoked much comment throughout the
country Mr. Colby was born at St.
Louis 51 years ago, and was gradu
ated from Williams college, Massa
chusetts. He spent one year nt the
Columbia lnw school and has prac
ticed law In New York since 1802. Ho
was a member of the New York as
sembly In ll)01-'02.
Mr. Colby was a lifelong Repub
lican until the famous Bull Moose
bolt nt the Chicago convention In 1012.
When Colonel Itoosevolt bolted the
convention Mr. Colby helped to found
the Progressive party and was a dele
gate to Its Chicago convention. lie
continued nn active leader In the
party. When Col. Roosevelt threw
tho weight of his Inlluence to Chorion
Evans Hughes In 1010, Mr. Colby fden
tilled himself with the Democrats.
.fWMltrn Ntwipipfr Union,
. l. .
THE arbiters of style continue to
bring out beautiful separate
skirts. Their story Is changing all
the time with new nnd interesting
clinpters and always continued. The
array of models Includes wool, cotton
and silk fabrics In many weights and
weaves and a great variety of pat
terns, so thnt there ure skirts for all
kinds of wear. One for afternoon Is
shown above nnd Is selected from oth
ers In the snme class because It Is
very attractive and elegant and nt the
same time very practical.
This skirt employs dark blue satin,
(with cross bars of white, In broken
stripes) that Is pressed Into nnrrow
side plaits before It Is made up. The
process of pressing holds the plaits
always In place and makes easy a
graceful adjustment to" the figure. Tho
SPRING BRINGS MARVELOUS HATS
THERE was neer a spring more
richly dowered with beautiful
millinery than the present one. It
comes with an unending variety of
hats, In shapes and trimmings In
spired by the art of many countries
and centuries. Old Egypt and mod
ern China are called upon for inspi
rations that take their place among
those from other quarters of the globe
nnd oven the futurist art contributes
something. Milliners In this country
ure evidently studying design and the
sources of style, with a growing ap
preciation of the oriental genius for
Among these models of ancient and
distinguished lineage there nre many
simple and lovely creations with
much shorter pedigrees, like the three
typical models In the group above.
Here a pretty tarn of satin with nar
row brnld stitched In n lattice work
over It, travels no fnrther back than
a year or so and patterns Its shape
upon the "Blue Devil" tain that came
to us from France. It Is a saucy hat
trimmed with two bobbing ornaments
and Is shown in several clover devel
opments this spring.
A sailor shape of Batavla cloth Is
found In every representative display,
along with a good many other shapes
covered with Batnvln. This partic
ular sailor shape has distinguishing
hem is put In before the material Is
plaited and the fullness at the waist
line taken up with gathers. The plait
ing must be done on n machine A
sash of the silk, finished with ends,
and a single long tnssel of silk, Is
tied In n knot nt the left sldo nnd
proves the best possible management
of the waist.
No matter what the summer may
bring in the way of skirts, thero will
bo nothing better than tho plaited
models In satin or silk, to be worn
with lingerie wnlsts. They are as
safe as skirts of heavy white cottons
for morning wear which replace the
utility skirts of wool, for midsummer.
In the picture above, the blouse, hat
and shoes are worth a little study
because they are all well chosen fo
wear with these skirts.
ii auires- -an Indented top crown, a
deep fold about the side crown and a
brim covered by Unworn embroidered
with rallla braid In several colors. A
mi1i of narrow ribbon Is a daring
trimming for a sailor shape, but It
Is used successfully on this model.
Bntavla Is made In many beautiful
colors and is a now feature In mil
linery. A lovely wide brimmed model of
georgette, with rows of chenille
over the crown, Is sure of success.
The brim Is edged with u soft fold of
the crepe and trimmed with long
stems and n few odd ornaments that
simulate (lowers that are made of
chenille. In any of the soft colors,
that are at their best In georgette,
a hat like this Is a perfect bit of mil
Seven-eighths and slioiter sleeves
are to be seen on many suit Jackets
for spring, but these appear only on
the suits of novelty cut; on (he much
beloved, generally acceptable tailored
models the sleeves ure wrist length ua
Tho highest culture Is to spenk no til;
Tho bent reformer Is tho ninn whoso
Aro quick to sco all bonuty nnd nil
And by hts own discreet, well-ordered
Alono roproves tho orrlnR.
A potato salad Is always a good
standby and one which may bo varied
with many sea
sonings and com
binations. New England
Boll two quarts
of small potatoes
and hard-boll two
eggs. While hot
combine tho eggs and potntoes nnd
stir In two tnblespoonfuls of butter,
one-hnlf cupful of vinegar, ono
chopped onion; season with snlt nnd
pepper nnd set nslde to become cold.
When ready to serve, add a cupful or
heavy cream and sprinkle with pars
ley. Smothered Ham. Cut a slice or
ham two Inches thick from tho center
of n ham. Let simmer for two houru
just covered with water. Remove to
a baking dish, sprond with butter, add
a few cloves and cover with one-Inch
Inyer of bread soaked In mlllr nnd sea
soned with salt nnd pepper with n bit
of onion juice. Bnke In n moderate
oven until tho bread Is brown.
Sausage and Veal Croquettes. Mix
together one-hnlf pound of sausage
meat with one-half pound of veal
chopped. Add one-hnlf cupful of bread
crumbs nnd ono tablcspoonful each of
chopped celery and pickles. Season
with ono tenspoonful ench of lemon
Juice, celery salt and scrnped onion
with n dash of red pepper. Bind with
n beaten egg, form Into rolls nnd
brown In a little hot fat.
A Good General Salad Dressing.
Take half a dozen eggs, boat well, add
n half cupful of mild vinegar and a
half cupful of water; cook until
smooth and thick, stirring constantly.
Beating with a Dover egg bonier while
cooking makes a most light nnd creamy
dressing. Put nwny in a glass can,
hud when wnnted for use, add such
seasonings ns nro npproprlnto for tho
combination served. Ono tablcspoon
ful of tho dressing with threo ff
whipped cream, salt, red popper, inns
tnrrt and sugar to taste Is a dressing
pood for tunny vogetnblo combinations.
If ised for fruit tho mustard is omit
ted. Rice and Ham Croquettes. Take
equal portions of cold, cooked rice,
and ham chopped fine. For n cupful
ench of rice nnd hnm use one-third of
n cupful of melted fat, the. same
amount of flour nnd one-fourth tea
spoonful ench of salt and pepper, add
ing ono nnd one-fourth cupfuls of
milk, then stir In the hnm and rice.
Spread on4, n pinto to cool. Shape Into
cylinders, roll In sifted crumbs, then
In egg benten nnd diluted with milk
nnd again with crumbs. Fry In deep
fnt. Servo with pens or a green
Hash made of two parts potato and
ono part meat, chopped in tho chop-plng-bowl
nnd seasoned well, then
made Into flnt cakes, hollowed to hold
an egg, then linked until the egg Is
set, Is n most nourishing dish.
It Is thought and forethought which
keep tho homo machinery runnlnB
smoothly, nnd ench member shoulli
hnvo his shnro, from tho two-ycur-old
up to tho hend of tho houso.
Fritters nre easy to preparo and
even an nmnteur need not fear for the
result. A fritter
that should be
served more often
(it is so good)
ly unknown Is:
ters. Cook tho
tender by steaming them nfter they
have been carefully cleaned. When
tender reinovo the skhi3 nnd put them
through n puree strainer. They nro
then ready to be added to tho fritter
butter and cooked In hot fat. Deep fat
Is the sort to bo used In frying
when possible, yet they aro very good
cooked In n little fnt nnd carefully
drained on pnper to removo tho sur
Fritter Batter. Take ono cupful of
flour, two-thirds of a cupful of milk,
two eggs benten light, yolks and
whites separately,' one, tablespoonful
of olive oil or melted butter nnd ono
half teaspoonful of snlt. Mix nnd
beat, folding In the whites nt the last.
This batter mny bo used for all sorts
of fritters, such as the parsnip. Take
u spoonful of the seasoned parsnip, dip
Into tho iintter to cover 'veil, then fry.
Maraschino Sauce. Mix two table
spoonfuls of cornstarch with one-third
of it cupful of sugar, add two-thirds of
a cupful of boiling water, one-fourth
of u cupful of maraschino cherries cut
In halves nnd one-hnlf cupful of the
sirup. Cook live minutes before add
ing (he cherries and sirup, t lien nilil a
half tnhlexpnnnfiil of butter and serve,
For corn fritters the mll.k nnd oil are
it snvrs time, money nnd nervo strain
to take such kockI enro of ourselves
and nil our belongings, thnt wo do not
have to seek cures and dovlso repnlrs.
Thin Is true conservation of tho most
patriotic type, for It saves both labor
nnd material nnd Increases human
ctllclency. Ifi. Q. "Wnllaco.
QUICKLY PREPARED MEALS.
Every housekeeper Is confronted
with the problem of getting menls In
n hurry, home
times It Is foi
t h e unexpected
guest, and some
tions have been
tho time usually
allowed for such
preparations. Fortunate, Indeed, Is
she who has a well-stocked sttpplj
shelf or enough rendily convertible
leftovers with which to start tin
menl. Previously cooked potntoes are
easily prepared In various ways.
Cubed with hits of onlor. and browned
In the hot fat left from rhops. ot
steak, they aro good, or they can b
fried In bacon fnt. The quickest wn
to cook raw potntoes Is to cube their
nnd cook In boiling snlted water. Aft
erwards they mny bo mashed nnd son
soned or turned Into a rich white
sauce which hns been prepnred while
tho potatoes were cooking.
Hot breads mny be prepared In n
short time nnd If linked as biscuits, oi
ns gems In niuflln pans, will bake In IIP
teen to twenty minutes. Griddle
cakes spread with butter, sugar
or Jelly, piled In layers and cut,
aro quickly prepared. Biscuit douglr
baked, then split open and pervert wltl
fruit, mukos a good shortcake, always
With a Jar of salad dressing on hand
n simple salad may bo mndo of lettuce
with n handful of ponnuts rolled ot
the molding board until they nro like
coarse crumbs, sprinkled over the let
tuce, with n spoonful of chopped onion,
served with French dressing. This is
n most nppetlzlng salad.
Any leftover vegetables can bo cubed
Into n comblnr.tlon salad; boots, peas
beans, cucumbers, tomutoes or carrots.
Celery and nuts nro good combine?
with nny kind of fruit. If one luu
canned fish, shrimp or lobster, with
celery nnd enbbngo a most nourishing
snlad or a main dish mny, ho prepared
which will be very satisfying.
A meat loaf with baked potatoes
may be cooked In three-quarters of nn
hour. Scalloped dishes with brenrt
crumbs, cheoso nnd vegetables will
make another good main dish.
ThoiiRh wo enn't have nil wo doslro.
Things could bo worse, I'll say;
Sco thnt your labor's worth your hire.
And you'll cotno out O. IC.
Keep smiling on tho low?, hnrd hlke
And tnko n choorful view;
And If you enn't do what you like.
Try liking what you do.
WHEN EGGS ARE PLENTIFUL,
Eggs may ho baked In peppcrc,
small tomatoes, in potatoes, as well as
In vnrlous comblnntlons.
Baked or Shirred Eggs.
Butter nn egg shlrrer
or n ramekin, cover the
sides nnd bottom with
lino cracker crumbs.
Break an egg Into u cup
and carefully slip It Into
the shlrrer. Cover with
crumbs and bake In n moderate ovoii
until tho white Is firm nnd tho crumbs
nro brown. Place the ramekins or
shlrrrers on u plo tin so that they mny
bo easily removed from the oven. An
other wny of baking eggs Is to plnco
them In the Individual dishes, add n
spoonful of cream, then covqr with
Eggs Susette. Wush nnd bake six
large potatoes, cut a slice from each
and scoop out tho Inside nnd mash. To
three cupfuls of the mashed potato
add six tnblespoonfuls of chopped"
ham, two tablespoonfuls of chopped
parsley, the whites of two eggs well
beitten, three tnblespoonfuls of but
ter, four tnblespoonfuls of crenm nnd
salt and pepper. Lino the potnto
shells with tho mixture, plnce In encli
cavity a poached egg, cover with tho
potato mixture nnd hiko until
browned. Tho eggs should bo very
lightly cooked before dropping them
Into tho potato.
, Suisse Eggs. Heat a sninll omelet
pan, put In a tublespoonful of butter,
and when melted ndd one-hulf cupfai
of crenm. Slip In four eggs cnrefully,
sprinkle with salt, pepper and a few
grains of cayenne. When the whites
nre nenrly firm sprinkle with cheese.
Finish cooking nnd servo, on buttered
toast Strain the crenm over tho
Eggs a la Commodore. Cut slices
of bread In clrculnr pieces and snuto
In butter. Reinovo n portion of tho
center, cutting with n cooky cutter,
leaving n rim ojiio-fourth Inch wide.
Spread this cavity with finely minced
cooked liver, seasoned and pounded to
u paste. Placo a poached egg In each
and pour over a rich brown sauce to
which has been added n few drops cC
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