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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (April 27, 1920)
THE NORTH PLATTE SEMI-WEEKLY TRIBUNE. YOUNG GIRLS' FROCKS FOR GRADUATING DAY S, L. ROGERS AND HIS 1920 CENSUS m imi v" ii ii ii 'i aim Minmw: "ji mm , u-jwph KKmnca If tho powor to do hnrd work Is not talent, It Is tho best possible substi tute for It. Thlncs don't turn up In this world until somebody turns them up. A pound of pluck la worth a ton of luck. Luck Is nn Ipnls fatuus. You may follow It to ruin, but never to success. Jam ts A. Garfield, DISHES FROM LEFTOVER FISH. Like tender incnt, the liber of fish Is hardened by continuous high heat; therefore n reheating It enro should be taken. Spiced Fish With White Sauce. Season highly any leftover fish with any ono of a combi nation of toipato catsup, anchovy, Worcestershire and paprika. To enough white sauco to cover tho Jsh, add two well-beaten eggs to each :upful of sauce. Flake the fish, pour over tho sauco and heat In the oven. Fish Cocktail. Take a small piece sf cold boiled halibut, remove the skin nid bones and flake It. Season with salt and pepper. For tho sauco, take one teaspoonful of tarragon vinegar, one teaspoonful of catsup, one tea spoonful of lemon Juice, one-half tea spoonful of horseradish nnd a drop of tabasco sauce. Put a tnblespoonful of 3h In each glass, pour over the sauc ind serve. Mock Lobster In Chafing Dish. fake'one and one-half cupfuls of boiled Osh (salmon Is preferred), one cupful jf stewed tomatoes well seasoned, two tablespoonfuls of cracker crumbs, one btblespoonful of butter, salt, paprika ind n little Worcestershire sauce. Melt the butter, add the tomatoes, fish and seasonings, then the crumbs; heat nil together. Fish Loaf. Flake the remnants of uiy baked fish. There should be two Mipfuls; if not, add raw oysters to nnke up tho amount. Add a cupful of stuffing left from the fish, ono cupful f coarse bread crumbs moistened with melted butter nnd one beaten egg. Season well with salt, pepper and one teaspoonful of minced pickle. Place '.n a small bread prtn or a quart mold, rover with buttered paper and cook In i moderate oven for half an hour. Uri aiold on a hot platter and serve with white sauce. Creamed Fish In Potato Cups. Dis card all bones and skin from any rooked fish. Season well with salt, pepper and a little lemon juice. Make 1 white sauce, allowing half as much r,nuce as llsh. Add a slight grating of nutmeg. Put the mixture In potato cups and brown lightly In the oven. 'Just buckle In with a bit of a grin, Then take off your coat and go to It, And start in to sing, as you tackle the thing T,hat couldn't be done and you'll do It. EVERY-DAY DISHES. Take half-Inch slices of brown bread, the kind that has been steamed In one-pound baking pow der cans, fry In a lltte bacon fat until hot, then serve with a poached egg on each. Bread Pudding. But ter both sides of three slices of bread, add one quart of milk, two-thirds of a cupful of molasses and a little salt. Bake slowly about two hours and a half, stirring often during the first half hour of cooking. Serve with cream. Rice Omelette. To one cupful of rice add two tablespoonfuls of milk and three well-beaten eggs, a teaspoon ful of salt, stirring them lightly. Melt a tnblespoonful of butter In a smooth omelette pan nnd when hot pour In the omelette. As It cooks lift it from the sides to let the uncooked part run under. When all Is creamy spread with four tablespoonfuls of currant Jelly and fold. Serve hot on a hot platter. Sponge Cake Porcupines. Cut squares or rounds of sponge enke. Place In n pudding dish, moisten with orange or any canned fruit Juice. Blanch almonds nnd press Into the rake leaving the sharp ends up. Cover with a soft custard and bnke until the almonds are brown and the custard set. Lemon Cups for Sauces. When making lemonade save tho best skins by putting them at onco Into cold wn tor. They will keep for several days. These lenion cups nre nice to use for snlnd dressings with lettuce or cock tail sauce with oysters or Hollandalso snwo with llsh. Oranges In Jelly. Soften one-qnnr-ter of a package of ;rnnulntcd gelatin In one-quarter of a cupful of cold wa ter nnd dlssolvo with half a cupful of boiling water; add one-third of n cup ful of strained honey, one cupful of strained orango Juice and the Juice of hull' a lemon. Set a mold In Ice water and pour In half an Inch of the liquid. When nearly firm, arrange a layer of orange sections, free from nil mem brane and seeds; cover with more gel at In mixture; harden aiid repeat until Ihe dish Is full and all tho fruit and liquid has been used Servo turned from the mold, either with or without sugar and cream. One may vary this recipe hv using other fruits. If canned ; they should be carefully drained. j Awako to effort whllo the day Is shin ing, The time to labor will not always last; And no-regret, repentance nor repining Can bring to us again tho burled past. -Sarah Bolton. WAYS TO SERVE TONGUE. Beef tongue Is so well known nnd liked that It needs no praise. A beef S tongue, If lightly corned for n few days or a week, Is much Improved In flnvor. Simmer until tender, then cool In Its own liquor after skin nlnsr. and It mn.v be served in hundreds of ways. For those who like a sweet sauco raisin sauco Is a great favorite. Raisin Sauce With Beef Tongue Take one-half cupful of raisins, one quarter of a teaspoonful of ginger, the Juice of half n lemon, ono teaspoonful of chopped onion, two tablespoonfuls of butter, tho same of flour, one table spoonful of chopped carrot, one-qunr- ter of a teaspoonful ench of celery seed and pepper, one tenspoonful of salt, one-half pint of stock or water. Put the onion nnd carrot In the but ter nnd cook sjowly until well brown ed, then add the raisins and stir until they are heated; remove from the di rect heat and add flour and stotfk with the remainder of the seasonings. Serve hot on hot tongue or corned beef. Calf, pork or lamb's tongues nre all used In recipe In which beef tongue tnay be used. Pork Tongue on Toast. Cut pieces of bread In any desired form and fry a golden brown. Sprinkle with grated cheese and heap with cooked chopped pork tongue. Season with salt and paprika and sprinkle with bread crumbs. Place In a hot oven to brown the crumbs. English Calves' Tongues. Take two calves' tongues nnd cover with a rich soup stock; salt, pepper and malt vin egar to taste. Cook slowly until ten der. Serve the tongues sliced with boiled carrots and turnips. Pour over the remaining stock and nerve. Lamb Tongue With Macaroni. Cook one-quarter of a pound of maca roni. Put in a baking dish with one Inrab's tongue chopped and seasoned, one cupful of tomato sauce and one half cupful of grated cheese. Sprinkle with cheese and bake until brown. Serve hot. All common things, each day's events, That with the hour begin and end, Our pleasures nnd our discontents. Are rounds by which we may ascend. WHAT TO DO WITH LEFTOVERS. The leftover problem is one which needs daily solving and constnnt care In most households, to see that nothing Is wasted. Remnants of fish as of meat should be carefully screened and never placed In contact with butter or milk in the Ice chest. Fish should be served within 24 hours after the first cooklnc as it spoils very quickly. When buying meat remember the leftover which mny follow nnd may need a sauce. . Have all bones that are removed from roasts and other cuts of meat sent home to go Into the soup-stock kettle. Ask for the mar row bone with soup nnd stewing meat, as mnrrow Is excellent for shortening. With French chops nnd crown of lamb enough trimmings nre thrown away to mnke a most savory dish. Remember when ordering meat that an nllownncc of suet should go with the ment. Try out the suet and mix with equal parts of lard nnd you have a shortenlns which will take the place of butter. Beef Croquettes Made From Soup Meat. Chop the meat very fine. Sen son highly with salt, pepper and celerj snlt. Add n little grated nutmeg II liked or a little onion juice. To tw( cupfuls of meat add one-half cupful ot rolled oats and enough thick toraatt sauce to shape Into croquettes. Roll In egg nnd crumbs and fry In sleep fat Serve with the remainder of the ta mato sauce reheated and thinned. Savory Tomato Sauce. Take thrct large tomatoes or two cupfuls ol canned tomnto, add water, a table spoonful or two nnd stew until soft Add one-half tsmspoonful of salt, two sprigs of parsley, one slice of onion, a bit of bay leaf, six peppercorns, ,slx cloves and two tablespoonfuls each ol flour nnd butter cooked together. Cook all together fifteen minutes, strain, boll up one minute and serve. Tho tn mato and seasonings may he cooked then strained and the Hour nnd battel ndded, If nioro convenient. Rhubarb and Raisin Puddtnn rm one pint of rhubnrb In half-Inch piece? nnd add sne cupful of sugar. Lei stand nn hour or more. Butter ons pint of bread crumbs with one fable spoonful of butter; nsld one "upfnl 0 rnlfclns. Put a layer of the rhuhnrl Into a buttered baking dish, cover will the crumbs and raisins; repent, iuk finish the top with buttered crumbs Bake In a moderate oven ono hour. NOW that May and June nre not far off, the world is full of talk about graduation dresses. It Is buz zing about like the hum tf bees tn nil the schools and In tho homes that nro livened by those precious but opin ionated high-school girls who are about to complete one lap of their little Jour ney In the world. To each ono of them her graduation dress Is the most Im portant matter In sight, nnd It Is nn Important matter from several view points. Many schools, much to their credit, prescribe definitely what their gradu ates shall wear, and thus avoid heart burnings among the girls. A great many others give somo genernl direc tions as to how dresses shall be made, and let It go. at that; while other schools leave tho matter to bo decid ed without any restrictions. In tho lost ense n mother Is very often cnljed upon to insist on less pretentious frocks tbnn her daughter would select, and she may acqsiire n few extra gray ualrs and deepened wrinkles in car rying her point. But she insist carry '.t or else have her taste in dress dis credited. New Blouses SO MANY of the latest blouses, now being shown for snldsummer wear, have elbow sleeves and very short peplums, that there Is no room to doubt that they are proving popu las. Designers have great faith In these features In midsummer styles since they nro fashioning the most :ostly lnces Into them ns well ns the usual beautiful nnd refined fabrics jscd for blouses. Irish lace, combined with filet and a little embroidered or pin-tucked bntlste, are the rich In gredients Hint go to make up the most costly of these blouses for midsummer wear. Often fine voile, with drawn work or embroidery ns an embellish ment, takes tho place of bntlste. In many blouses one or the other of these fabrics predominates, but sometimes they make way for tho laces and are merely used to set them together clev erly. Among blouses that are simply lace trlmmetl or ornamented with leedlcwork, voile Is n favorite mate ria). Tjio lovely blouse shown here, made if crepe georgette and decorated with jeads, Is a perfect cxnmplo of the siew summer blouse. Its short pcmlum, cut 'is to four scallops nt tho bottom, h simply an extension of the body of he blouse. Bnds In short strands 'orm u fringe for the peplum and the oosely adjusted girdle la niude of the The graduation dress is to be made of some thin white fabric iu a pretty but simple design, nnd a delightful ex ample appears In tho picture nbove. White voile and narrow white satin ribbon give n good account of them selves In this girlish dress, which em ploys nothing else (except whlto satin for a girdle) In Its makeup. The voile Is gathered Into n ribbon nt tho bot torn of the skirt nnd tacked to nn un derskirt of lining silk. Net, organdie, bntlste or georgette might be made in the same way. Another frock esnploys narrow rib bon and wide tucks In Its decoration. It has n full straight skirt, finished at tho bottom with three rows of sntlu ribbon about' an Inch nnd n half wide, placed two and a half Inches apart, Above them nt the knee there are" two tucks, three Inches wide, with n four Inch space between thesn, nnd nbove these three rows of ribbon again. Rib bon encircles the baby waist and fin ishes tho short sleeves, plnccd In three Pvs uii mum uuu iiiiuwy lonna n nap "sash with long loops and ends nf . . i , - . . n m the front and Smocks crepe. The sleeves are set In with hemstitching which continues to be the favorite wuy of disposing of seams In blouses, A smock of crepe le chine shown with the blouse employs beads also for Its trimming, but they are used on Its skirt much more plentifully thnn on the body, reversing the order of things In the blouse. This Is n slip over model fastening on ths shoulder and having long sleeves. In the dark er colors it Is very practical for gen ernl wear or for traveling. In lighter colors it makes a pretty toilet for sum mer afternoons worn with white skirts or with light-colored skirts to mntcb. Many smocks have elbow sleeves, but these, not being becoming to some women, find themselves occasionally replaced by long sleeves with cuffs, like those shown In the picture. Stock Collar a Novelty. The stock collar Is such a stranger that Its nppeurance with pprlng modes r lasses It ae a novelty. It Is shown In little wrinkles with n smurt tie or a law Jabot us a finish. tieth city, has been announced ns having 218,109 people, and hns passed both Loulsvlllo and St. Paul, twenty-fourth city nnd twem,y-slxth city, respectively a 1010, by more thnn 8,000. Albany, N. Y., fiftieth city In 1010, hns reported Its 1020 population ns 113,334. Milwaukee, Washington and Cincinnati, all have populations of mora than 400,000. Figures for other cities In various parts of the country nro: Columbia, S. C, .17,524, increase 11,205, or 42.0 per cent Kownnee, 111., 10,020, Increase 0,710, or 72.2 per cent. Warren, Ohio, 27,050, Increase 15,000, or 144.1 per cent. THIS MAN SHOULD William Martin Williams of Aln snma, Is tho man who succeeds Dan iel O. Roper ns commissioner of In ternal revenue'. Mr. Williams lias ieen solicitor of the department o? ag riculture nnd was recommended for the position by Secretary of tho Trens nry Houston, who hns Just swapped tho agricultural department for tho treasury department. Mr. Williams should bo n busy nnn In spots. He has the Internal taxes to collect, nnd In addition ho has u Joint charge with tho depart aient of Justice In tho enforcement of prohibition. Tho collection of the In ternal taxes is n man's Job In Itself. The objects of taxation Include Incomes and profits, transfers of es tates of decedents, distilled liquors, ilgars, cigarettes nnd tobacco, capital stock transfers, playing cards, trans portation of freight, express nnd per sons, oil In pipe lines, telegraph and telephone liieysngcs, Insurance of various kinds, automobiles and accessories; pianos, organs, sporting goods, chewing gum, cameras, theaters, museums? circuses, bowling alloys, billiard nnd pool tables, sculpture, paintings, yachts and pleasure boats, dues of athletic, social and sporting clubs nnd as snsmj more. The grand totnl of the taxes tho commissioner of intcrnnl revenue col lected In 1010 was $3,830,050,012.00, which In ordlnnry times would bo con sldercd quite a tidy sum. COAL AND THE WAYS WE WASTE IT and transsnlt the power by wire to the points where It lis to be utilized. Why don't you stop burning conl and oil for every purpose under the. sup, why don't you harness your streams nnd .make electricity, thus saving conl and oil and utilizing millions upon millions of water-power that Is now goluj; to waste? IS BONILLAS A Mexican advices continue to speak of Senor Ignnclo Bonlllns as an active candidate for the presidency. He is at present the Mexlcnn ambassador to tho United States. As nenr ns the riddle of Mexican presidential politics can bo solved he appears to be hacked by President Carranza. Also the charge that Bonlllns is not n citizen of Mexico, nnd therefore is not eligible either to be a presi dential candidate or to continue as ambassador, continues to crop out. Tho charge appears to huve originated vylth Salvador Alvarado. El Heraldo, tho Mexican paper seized from Captain Hudson, Its Eng lish owner, lust year by Alvarado, makes tho charge. Investigation of tho chnrge on this side of the border Is said to show that Bonlllns was born In Arizona nenr Tucson, nnd taught (school In and near Nogalcs, Ariz., for a number of years. Best obtnlnnblo information on. American soil Is thut ho had not, until W rtv turned to Mexico, at the beglsjnlng of the Curranza revolution, changed Mb citizenship. He Is married to an American woman,, the sUter of former Governor Sat ford of Arizona. Samuel L. Rogers, tho man who Is taking the 1020 census, seems te bo doing, well by his country. Any way, every day or two he gets on tlic first page with some figures whtcfr show that apparently every city n the United Stntes hns grown substantial) slnco tho 1010 census was taken. Chicago, for example, has nppnn ently about 2,885,000 inhabitants, an Increase of about 32 per cent. On this showing It is probably the third city of the world, with only Loudon and New York nhend of It. Mr. Rogers also announces that Dnyton, O.., hns now n population of 153,800, an Incrensc of 31.1 per cent. Dayton ranked ns fifth Ohio city nnd forty-third city of the country In pop ulation in 1010, with 110,577 people an Increase of .10.0 per cent over lOOOv Syracuse, N. Y which was thirty fourth city In 1010, has reported 171, 047 people; Toledo, which was thir BE BUSY IN SPOtS j A. H. Armstrong, chairman of tin electrification committee of one of Ui big electric companies nnd a trans portatlon engineer of note, declares that two-thirds of the cpnl now burnec annually In the 03,000 steam locomo tives of tho country can be saved bj a system of cosnplcte electrification These locosnotlves burn about 122,50l) 000 tons, he says. In other words, th country Is today wasting in this wnj enough coal to pay Interest charges on tho cost of srcmplctely electrifying all tho railroads of tho United States, A superman from Murs if suet thcro Is and ho should pay us- n visit would either laugh or wetp over out coal situation. Then ho would uhU questions, which doubtless would run-" something llko this: Why do you burn up a Inrge part of the mined coal In distributing It by railroad why don't you convert the conl Into electric energy nt the ralno MEXICAN CITIZEN? wppr UnlonafcuSlwMWWMBISSWWWI
