THE NORTH PLATTE SEMI-WEEKLY TRIBUNE.
i
c
WHY "VOTES FOR
sjgsE. ' - . v ...
reports, Admiral Benson received a similar Invitation. With his' cup of tea
he received from Mrs. Wilson the president's ofTer of the chairmanship of the
shipping board. He skillfully sipped and patriotically accepted.
The French,- whose national motto Is "cherchcz la femme" have been n la
hep, so to speak, for some time ever wince ambassador Jusserand reported to
Paris that ho had been unable to see President Wilson, but had achieved a
most enjoyable chat over the teacups with Mrs. Wilson on the subject of the
American reservations to the treaty.
Why all this fuss over the slogan, "Votes for women In 1920"?
"A SUPER-PRESIDENT IN MR. BARUCH"
"Barney Baruch whoever he
may be," said Senator Sherman of
Illinois, recently in the senate. Rep
resentative William J. Graham of Illi
nois, chairman of the house war ex
penditures committee, evidently has
more Information regarding Bernard
M. Baruch (portrait herewith). At
any rate, he snid the other day, among
other things:
"Barney Baruch had more power
during the war than, any other man
in the world.
"Barney Baruch controlled abso
lutely the food supply of the United
States.
"Barney Baruch originated the
price Using policy for all commodities
and put it in operation.
"Barney Baruch regulated the
production of steel, copper, and Iron,
and decreed their disposition.
"Barney Baruch had supreme au
thority over the by-products of the
coke ovens of this country, and dominated at the sources of supply the ni
trates and fertilizers of the world.
"In fact, we actually had in the war a super-president In Mr. Baruch, as
head of the war industries board nnd Intimate of Mr. Wilson here nnd In
Paris. Those are not my statements I have given you, but replies under
oath made by Mr. Baruch In his examination before our committee."
JOHN SHELL, 131,
"Uncle" John appeared with his "flintlock," of his Indian light days. He
ehouted to Chappell to stop.
Knowing the old man's reputation as the best shot in Leslie county, Chap
pell obeyed. The boy ran back to his father as the father-in-law retreated
hastily from the farm.
"I ain't dead ylt, by a long shot," declared the old man.
r
SCHROEDER WILL TRY TO FLY HIGHER
Just about the tlrst thing MaJ. It.
W. Schrooder of Chicago, said when
he came to in the hospital at Dayton,
was that he was going higher next
time. The major had Just flown to
'3(1.020 feet (a new record), and had
fnllcn more than live miles while un
conscious for two minutes, Inndlng
with eyes frozen shut and in a state
of collapse. The immediate cause of
the flyer's troubles was the exhaus
tion of his oxygen tanks. His Instru
ments show that he exceeded Roland
Rohlf's world record by 5,070 feet,
and that he encountered a tempera
tme of 07 degrees below zero.
It thus appears that Major
Siluot'der was actually bumping
around In what the scientists Jocu
larly call the "roof of the world."
They assert that there Is a mysteri
ous. Intangible roof to the world,
where the thermometer stops falling
and even begins to rise.
Major Schroeder was dressed heavier than any polar explorer who over
net forth. He literally wus wrapped In flexible electric heaters.
Modem inventions, unthought of before the war, made not only Major
Schrocder'fi nlr voyage possible, but ulso enabled him to return with an uc
curate scientific record of the flight to substantiate his verbal claims.
WOMEN IN 1920"?
Congress, not long ngo, wns quite
seriously discussing the apparent need
of the nation for a regent during the
period of Air. Wilson's disablement.
Congress Isn't making conversation
on this subject nowadays. Anything
fnrther Is likely to take the form of
apologies to the ilrst lady of the land.
Anyway, revised reports from
Washington concerning John Barton
I'nyno's new honors have It that the
former head of the shipping board
was invited one pleasant afternoon to
call at the White House. Mrs. Wil
son received him, poured his tea,
asked him how many lumps nnd In
cidentally remarked that the presi
dent wished to appoint him secre
tary of the Interior. Judge Pnyno
succeeded In stirring the fragrant
orange pekoe without spilling a drop,
and In accepting the position before
the sugar melted.
A few days later, say the revised
"AIN'T DEAD YIP'
"Uncle" Johnny Shell, who is go
ing on his 1212il year, docs not pur
pose to be bossed by any "upstart"
father-ln-Iaw, by heck. A few days
ago, the second wife of tlte world's
oldest man, a young woman in her
thirties, died at their mountain home
on Hell-Fur-Sartln creek, In Leslie
county.
"Uncle" John's six-year-old son,
his constant companion since the lit
tle fellow was old enough to walk,
was all that was left to him. He
would be a comfort during the short
period left for him, the old mountain
eer told his neighbors.
George Chappell, a man In his
sixties, is "Uncle" John's father-in-law.
He took chnrge of his grandson
and started home with him. "Uncle"
John was too old, father-in-law held,
to take care of the boy. He should
be sent to school.
His protests going unheeded,
EVOLVED FROM THE
HUMBLE SWEATER
4 ' i " i i 1 1 i 1
THE humble sweater began Its ca
reer as n practical, warmth-giving
garment, without claims to beauty;
but thnnks to tile imagination of
beauty-loving womankind Its descend
ants have been industriously culti
vated until there are many varieties
In chic nnd lovely garments sprung
from this unpretentious source. The
sweater-coat seems to prove more al
luring to designers than the sweater,
but In both there is a great variety of
models, made of wool or silk, by hand
or by machinery, or of piece goods.
For the last mentioned the sweater
coat of piece goods tricolotte in sev
eral weaves and Jersey cloth In plain
or crepe weaves offer a happy choice
of either Mlk or wool. For the richest
models either of these materlnls Is
used, with embroidery in silk, and
What Spring
T11HRK are afternoon gowns and
afternoon gowns, some of them
ho brilliantly designed and executed
that they are not abashed In the com
pany of ambitious dinner dresses. But
the afternoon gown most sought after
Is the less dressy affair that claims
elegance and distinction In design,
while It rcmnliiH unobtrusive and sim
ple. Two beautiful afternoon gowns
shown In the picture above nro Indi
cations of what the spring has In store.
These are made of (lark-colored wool
en materials and mp!oy embroidery in
silk, but they use these famlllur things
In new ways.
At the left of the two there Is a
dress which may he made of serge,
gabardine, duvetyn, or any staple wool
goods, that Is to be recommended be
cause It can be worn with a topcoat
now and luter without one. It man
ages to be very original and very sim
ple, depending on scnll'MM-'d edges and
a unrrow-knotted fringe for the lines-
in m
these are the last word In the elabo
ration of sweaters Into luxurious gar
ments suitable for all occasions.
The pretty sweater-coat pictured
strikes a happy medium between tho
two extremes of tho purely practical
and the highly ornamental In tho
realm of sweaters and sweater-conts.
It is a compromise between tho two,
made of silk fiber cloth which appears
to be reversible. This coat adopts the
flounced style with close-fitting throe
quarter length sleeve, having n deep
flounce set on. Its long collnr gives It
dignity and n narrow belt of silk Jer
sey, ending in tassels, helps out Its
sprlghtllness. It Is a beautiful ex
ample of one of the now styles,
mntched In class by the handsome lint
of braid nnd ribbon worn with It.
Has in Store
pi-rted in its composition There are
large scallops at the bottom of the
skirt, smaller ones at the bottom of
the lung bodice, and still smaller ones
to finish the short sleeves. a:ul every
scallop Is edged with narrow fringe.
It is not enough to say that the scal
lops nro embroidered, It must be noted
I that tho embroidered design is made
I for them.
i Threo embroidered bands on the
' skirt of the dress at the right, are
graduated In size, with the narrowest
at the bottom. A narrow sash of tho
cloth is slipped through slashes In tho
! bodice and ties In a lint bow with long
; ends at the front. The odd collar and
turned-nncic cutis are faced with satin
and n slip pocket in the skirt must not
bo overlooked In this second example
of excellent designing.
TM
KITCHEN
CABINET
Wo can bo what wo will bo. but only
by holdlnc ourselves to consistent nnd
wcll-cniculntcd thought nnd nctlon.
Slieldon Leavltt.,
SEASONABLE GOOD THINGS.
A most appetizing salad dressing
which Is especially nourishing served
on nenti leuuce
or the loaf let
tuce Is:
Cream Cheese
Dressing. Take
one cream cheese,
mash a n d mix
with a half tea
spoonful of onion
Juice, half n teaspoonful each of mus
tard, salt and paprika, a dash of cay
enne, n teaspoonful of sugar. Mix well,
then ndd to n French dressing made
by using six tablespoonfuls of oil nnd
two of vinegar beaten thick. Add the
cream cheoso gradually until well
mixed nnd smooth. Serve well chilled
on crisp fresh lettuce.
Jellied Apples. Melt n cupful of
sugar In a cupful of boiling water and
when boiling hot add three oorod and
peeled apples. Turn tho npples while
cooking to cook tender throughout
without spoiling the shape. Let the
apples cool. To the sirup add leftover
ennned fruit Juices, such as pineapple,
peach or pear, making one nnd three
fourths cupfuls of Juice all together.
In this dissolve one tnblespoonful of
granulated gelatin softened In one
fourth cupful of cold water, add the
Juice of half n lemon and let chill. Set
onc-hnlf of a walnut meat In the bot
tom of a cup, above It set the cookod
npples, pour In a tablcspoonful of Jolly
and ns It thickens add moro to 1111 tho
cup. Mold tho rest of tho Jolly In n
shnllow dish and use It ns n garnish
for tho unmolded npples. Serve with
cream as a dessert or as a salad with
French dressing.
Lemon Jumbles. Bent two-thirds of
a cupful of shortening to a cream; ndd
a scant cupful of sugar gradually and
the grated rind of n lemon; ndd two
eggs beaten light, two tablespoonfuls
of thick sour milk, half a teaspoonful
of salt, two cupfuls of sifted flour and
one-fourth teaspoonful of sodn. Mix
and cut into rings with a doughnut
cutter, sprinkle with sugnr and bake.
This makes -10 cookies.
Fried Bananas. Cut bananns a lit
tle undcr-rlpc In hnlves crosswise, then
In hnlves lengthwise. Boll In flour nnd
saute quickly In butter, browning on
both sides. Serve nt once. Very nice
ns a garnish for broiled steak.
With sugar becoming plentiful, but
too high for free use. the following
cake will bo welcomed by those who
had a good crop of huhhnrd squashes :
Take a cupful of sifted squash, one
and one-fourth cupfuls of sifted flour,
two tenspoonfuls of baking powder, n
half teaspoonful of salt and n tnble
spoonful of fat in half a cupful of hot
wnter, unless the squash Is still warm,
then add tho butter to It. To the
other Ingredients add one-half cupful
of sugar, one-hnlf cupful of shredded
coconut, ono teaspoonful 'of vanilla
and one-fourth teaspoonful of bitter
almond extract. Mix and blend as us
ual. It Is about the consistency of
mnsbed potato when ready to sprend 1
In the pnns. Sugar the top and a beau- I
tif ill crust will result.
Olive and Celery Sandwiches. Chop
celery nnd stuffed olives separately
and very fine. Mix these with mason
nalse dressing and use as n lining for
bread prepared for sandwiches.
Chopped pecan meats or chicken may
be added for variety.
If we looked foj people's virtues
And the faults refused to gee,
What n plonsant, clieerful, happy
Plnco this world would bo.
HELPFUL HINTS.
Tho ordinary observer ot the table
feels much better qunlllled to carve
the fowl thnn the man
nt tho head of the tnblo.
A tactful guest wl.ll bo
happily entertained by
the hostess or the lady
next, rather than stare
the fowl out of coun
tenance while the host
Is wrestling with the
carving. Some one has
said Hint she is Indeed a true enter
tniner who can hold the attention of
the guests from the carving.
A well-cooked fowl and carefully
kept tools will make the carving a
pleasure, and soino skillful carvers
enjoy being tho center of attraction.
A well-trussed bird looks better on
the table than does a bird with legs
and wings nt all angles. If the
slnows hnvo been removed from the
legs before cooking they (tho legs)
will be much better eating.
A few pieces of (screen used on tlieH
gas burner to hold small dishes when
cooking will be found a great saving.
A variety or vinegars to ho used In
salad making may be prepnred at
home. Lo the peelings nnd clean bits
of app'as soak cold water; pour off
the vater and let It stand In n warm
place. Add a small bit of vlnegnr
plant, and In a few weeks you will
have good vinegar. Add a hit of mint
to one bottle, let It stand for two
weeks, then strati. Any herb may be
used In the same way for vinegar flu
?or. miDtinr gioves win wear mticn long-1
Hotissenu said that ono proof that
tho tnsto of mcnt In not nnturnl to tan
liumnn pnlnto i the Indlfferonco which
children hnvo for that kind of food,
nnd the preference they glvd to vob
ctablcs. A WHOLE MEAL IN ONE DISH.
Hot supper or luncheon dishes arc
appropriate for a mnln dish at dinner
when the rest oi ,
the menu por
mils. Tho follow
Ing dish Is nour
ishing enough
for a dinner
dish:
Spanish Meat
Dish. Cover the
bottom of n well-buttered baking dish
with thinly sliced uncooked potatoes,
cover with a thin layer of finely shred
ded onion, ndd salt nnd pepper, any
meat broth or gravy, the amount de
pending upon the size of tho dish or
potntoes. Then ndd a layer of thinly
sliced cold ronst beef, season ami
cover with a half-Inch layer of cooked
tomnto. Cook for an hour, lenvlng
tightly covered the ilrst (M) minutes.
Servo from tho dish In wldch It wns
baked. Just before serving garnish
with three tablespoonfuls of cooked)
pens.
Scalloped Vegetables. Butter a bale
Ing dish suitable for tho tnblo and In
It put a hiyer of corn, season wltb
salt and pepper, add a few bits of but
ter, then a layer of tho pulp of canned
tomato; ndd a thin lnycr of llnclj
sliced onion nnd-repent. Cover and let
cook ono hour. Remove tho cover and
sprend over tho top a thick layer o
buttered cracker crumbs. Brown nnd
serve.
Macaroni With .Eggs. Cook one
cupful of macaroni until tender in
boiling salted wnter, drain and put n
layer Into a well-buttered baking dish
which may he used as tho serving dish.
Cover with half a cupful of rich white
sauce made with two tnblespoonfuls of
butter bubbling hot added to two
tnblespoonfuls of flour nnd when welt
blended cook with a cupful of rich
milk. Then ndd n teaspoonful of grated
onion or onion Juice, n tcaspoonfnt of
anchovy essence nnd threo hard-cooked
eggs cut In eighths. Repent with tho
mncnronl nnd white snuce, adding n
little grnted cheese If tho anchovy Is
not liked. Bnko until well heated1 and
serve piping hot. Tho seasoning of
this dish Is most Important. Plenty ot
snlt, a dash or, two of cayenne nnd i
little of paprika will bo needed.
Most kinds of fresh fish may bo
cooked In from fifteen minutes to hnlf
an hour If pan-broiled.
neincmbcr Hint you bnvo only ono
body nnd tlmt It Is castor to Itoop It
well thnn to build It up after you have
inlHtreated It.
WAYS WITH POTATOES.
As there nre sevenl thousand1 ways
of preparing potatoes, It seems ns If
for vnrlcty It la
wise to cnlargo
on one's reper
toire. Potatoes
of uniform ntoo
nnd shape should
bo saved for bak
ing, while the In
perfect In shnpo-
nnd hIsso may be steamed In their skins
peeled and used for various dishes Mko
creamed potatoes, salads or escal
loped dishes.
Potato Border. Spread a wall of
mashed potato one Inch thick around
the outside of a buttered pnn. -Remove
the pan and 111) the center with
creamed chicken, flsh, sweetbreads or
oysters. Reheat and serve very hot.
Potato Puff. Add the beaten whites
of two eggs to mashed potatoes, using
six medium-sized potatoes. Season
well and pile lightly Into n buttured
baking disli and bnkc until It puffs
and browns. The yolks of eggs with,
grated cheese may be added for viv
rlety. Potato Soup. Scald ono quart of
milk with two slices of onion. Removo
the onion ifnd add tho milk slowly o
two cupfuls of hot rlced potatoes.
Melt three tahlespoonfuls of butter,
add two of flour, one and one-hnlf ten
spoonfuls of salt, stir and mix well;
add pepper, celery salt, and add to tho
hot milk ; cook until smooth. Strain
If necessary, add ono teaspoonful of
chopped pnrsley, nnd serve.
Curried Potatoes. Make a white
sauce of four tablespoonfuls of fat,
one tnblespoonful of cornstarch ami
two cupfuls of milk. Melt the butter,
add the starch, then when well mixed
add snlt, popper and four tablespoon
fuls of cheese. To a quart of cooked
diced potatoes ndd a inodlum-slzed
minced onion; add the sauce to the
potato with a teaspoonful of curry
powder, turn Into n greased baking,
dish nnd bake until brown In a mnder
nte oven.
Potato Stuffing for Fowl. Take two'
cupfuls of mashed potato, one and nne
f mirth cupfuls of bread crumbs, one
f'uirlh of a cupful of butter, one egg
beaten, one teaspoonful of salt, the
same of sage and one finely chopped
onion. Combine the lngrdtonts and
mix t hem well together v
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