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About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (June 4, 1920)
THE NORTH PLATTE SEMI-WEEKLY TRIBUNE. DAINTY FROCK OF TWO jryn n fi.r(fl I utea l'nro un1 c'iP into q imucer (jf f 1 tv ' lmt four tublospoonfuls of flm sl 'luS j minced onion, nnd cook brown. A tmucepnn finely Add WHY FARMERS' WIVES GROW OLD EARLY DOTTED ORGANDIE D four tublespoonfuls of flour,, one-half teaspoonful of salt and n dash of pep per; stir together to u paste and add oire and one-half cupfuls of brown stock, Cook, stirring constantly, until the mixture bolls, then stir Into It the chopped olives, ai'.d serve. This Is a sauce especially ulce for fish, game or cold meat. D Kew things are harder to put up with thrth the annoyance of a good ex ample. Mark Twain. fVE.lY.DAY FOOD. AolllN t ( -A THINU of beauty Is u Joy for--LJLever," upplles without any qual ifications, to some dress materials. Kuvy blue dotted with white never grows tiresome and Is never out of date. It Is u combination that gentle women approve ulong with all-white In summer frocks. Navy blue with emer aid dcts or with red dots, always Is sure of reV-ognltton and all these com binations appear among cotton and silk goods, with each returning spring. The dots nre either printed or em broidered, the lattor chosen where the higher cost Is not considered. ThU spring finds all combinations In dis plays of the best shops organdy with embroidered dots appearing so far to ,be the favorite.' Nnvy blue with white dots, In or gandy, was chosen by the designer of the very simple and equally refreshing dress shown In the picture. There Is nothing to tell of It that may not be Neckwear Maintains It's Place NKCKWEAR and waists In which collnrs play the outstanding part. ;lmve nothing startllngly new In design to offer, but they continue to play n leading role In the season's styles. Suits are dependent on them for the finishing touch In their success nnd jmnny coats are made with referenco jto the vests, or blouses, that are to he worn with them. Organdie nnd net vestees and collnrs, usually tucked and lace trimmed, nre as es nentlal in all kinds of summer dresses as they nre In suits. It Is with these thnt clothes, bearing the weur of dally service, are kept fresh looking, ,und the woman who does not undervalue the charm of daintiness will Htipply herself with neckwear. A collar and chemisette of tucked organdie trimmed with nurrnw val lace, ns shown In the picture above. Is the most popular of neck pieces. Vari ations of this pretty accessory. In net. Imtlsto or georgette, with tucks, hem Btltchlng embroidery nnd lace, all con tributing their part, provide an end less number of variations of this .model. The decoration Is usually a combination of tucks and lace, "or (tucks nnd hemstitching with lnco put iin ns little frills or bnnds of insertion. (Cuffs to match are addpd for one :nWo dresses nnd on the simpler mn- Iterlnls; for cotton frocks these collar nnd cuff sets nre often plain wnn arrow hem-stitched hems. Tnii.iroi! waists made of wush silks. rvolle. linen, nercale or any of tl gathered by looking at the Illustration, but the use of narrow bias bands of white organdy on the two flounces Is worth mention, since this finish Is fea tured on many cotton frocks this year, sometimes appearing at the bottom of a pluln skirt, and always with organdy In collars, cuffs', or sash, tlchu or over- bodice. The elbow sleeves and sur. pllco front of the waist look especially well with the plain collnr and cuffs. Figured silk Is used In another frock mude with two flounces, both the dresses being Instances of the lik ing for three-tlered skirts. Satin Is used for pipings and borders and to cover small buttons, and It provides the long folded sash with ends finished with fringe. The elbow sleeves nnd diagonal front fastenings ore Important In thin model, which might border on (he commonplace without their chic flavor. ' sturdier materials, appear in the dis plays with high collars or with turn over collars like that shown In the picture. The high collar Is chic and the turnover Is youthful. Organdie waists In white, with collnrs nnd cuffs In color, reverse the usual order of things In which color appears In waists with collnrs and cuffs In white. 1 Charming Dancing Frocks. A number of charming dancing dresses have the entire skirt mnde of petals of roses, dark brown or black, on self-tone tulle foundations. The result Is a dress made of petals, but In no way looking like a flower dress. It gives more ,th effect of n ruffled skirt than of anything else nnd is won derfully attractive. Similar effects are worked out In dresses of pink metal gauze. The bodices topping thes pet- ! nled skirts nre extremely plain, some- j times entirely devoid of trimming. The fluffy appearance of such costumes is mndo even more pronounced by volu- mlnnus scarfs of tulle. These scarfs are also worn with the more serin to typo of evening dross nnd frequently the colors are In striking contra-! to the dress. For Instance, a scarf of br"llnnt blue may accompany a drcsx of rose color. A can of salmon on the emergency shelf Is a most convenient form of food, h- It may be served In a variety of wnys. Salmon So'iffK Remove the skin anil bones from canned si.l m o n : lepnrnte Into flukes d noason with one teaspoonful of sn,k. i v- tonspoonfuls of lemon Juice nnd pepper nnd paprlkn to taste. Cook one-half cupful of bread crumbs with one-half cupful of milk Ave "lnutcs. Add the salmon, the yolks of . ireo orgs beaten thick and the wliltes beat en stiff; these are folded In lights nt the Inst. Turn Into n buttered baking dish nnl set Into n pan of hot water tu ' Serve with : i Spanish Sauce. Melt three tohle s'poonfnls of butter, add three table sronnfnls of flour: tlr mtll well Mended, then pour on gradually, st ring constantly, one cupful of milk nnd' one-half cupful cream. Rrlnr to the boiling point. Add one-bnlf cup ff' of pimento puree, one tenspoonftll. of snlt and n few dashes f cayenne. To prepare the puree, put a can of plmentnes through n sieve., after oral Ing them. fiked Rhubarb. Wash nnd s( .k eight prunes; when soft, remove the stones and cut. In pieces, uit up two cupful of. rhubarb without removing the peeling, add one cupfdl of boil ing water to the rhuhrrh and pntnes and bake In :i moderate oven until nenrlr cooked, then add two-thirds of a cupful of sugar. Meat nnd Potato Pie. Take one cupful of "old chopped meat, t o tn blespoonfuls of minced onion,, one-half cupful of calmed tomatoes, tv" cup- fuls of mnshed potntoes, with rnlt and pepper to senson. Tut a layer of meat In the hottom of the linking dls'. . add a little onion and seasonings, nnd hnlf the tomato; repeat and cover with the mnshed potato. Cover, and bake In n hot oven. Hot String Bean Salad. Tnke coe'ted string beans and n tnblespion ful or two of shtedded onion. Per." over them a little hot bacon fat nnd n few slices of bacon cut In cubes nnd cooked brown. Add snlt nnd pet Jr nnd enoug' boiling '-cgnr (o give the proper zest. What a young man earns during tlio day Roes Into his pocket; but what he spends In the evcnlnK rocb into his character. Dr. T. L.. Cuyler. GOOD THINGS TO EAT. A salad Is always enjoyed and any new combination welcomed. Cheese Salad. T n k e half a pound of rich American cheese, one crentn cheese, one tnblespoonful or cream, t w o green peppers and one Southern onion chopped fine. Hub the crenm cheese, cream and grated or minced American cheese to a smooth paste. Add the finely chopped onion, a stalk of celery and the peppers nil finely minted. Season with paprika, arid salt and cayenne and mold Into a loaf. Plnce on Ice to hnrden. Serve with hot toasted crackers. Lobster With Rice. Cut the white m';iu of one chicken and one lobster Into dice. Put two tablespoonfuls of sweet fnt Into n shallow frying pan. add one sweet green pepper and one sweet red pepper chopped fine; stir until they are soft. Add the lobster and chicken, one teaspoonful of snlt ; heat slowly, while a cupful of seasoned tonwto sauce Is prepared. Put two cupfuls of hot seasoned rice In (he center of n platter, put the meat mix ture over the top nnd pour over tlie to mato snuce nnd send ,to the table. Cadillac Codfish. Pick over snlt codfish and separate Into small pieces. Measure two-thirds of a cupful. Cover with lukewarm water, cook until soft nnd drain. Cut four medlum-slzed cooked potntoes Into slices, arrange n layer of potatoes and n layer of fish, sprinkle with salt nnd pepper; repent. Pour over one nnd one-hnif cupful of tomato sauce, sprinkle with buttered crumbs and brown In n moderate oven. Venetian Sauce. Melt one-fourth of a cupful of butter, ndd four tnblespoonful.-- of flour and stir until well blended ; then pour on gradually while stirring constantly two cupfuls of boll Ing wnter. Bring to the boiling point and add the Juice of hnlf a lemon, one fourth of a cupful of capers, one tnblespoonful of finely chopped pars ley nnd two tnblespoonfuls of finely chopped pickles. Again 'irlng to the boiling point, senson with salt and add two tahlespoonfuls of butter bit by bit. Dutch Peppernuts. Mix a pound and n qnnrter of brown sugar, two tnblespoonfuls of cinnamon, one tnble spoonful of cloves and one teaspoon ful of baking powder. Into this stir threo eggs, ntrri add ns much flour as It Is possible to work In, for this dough must he very stiff. Roll moderately thin, nnd cut In circles the size of it quarter: hake In a very slow oven. These little cakes will puff up, and are delicious. They will keep for months. Olive Sauce. Cook two dozen large queen olives In hot water for ,'tO inln The creation of a Joyous, harmoni ous, altruistic home Is a work sacred enough to win an angel from her harp, or monutch from his throne. It. U. Herbert. THREE ME LS A DAY. Th" every day problem of prepar ing nourishing food In the right quan tity, vlth little waste nnd n ren sonnble cxpo"M ture. - Mio rk of twenty million housewives In the United Statrs. In cities where the community kitchen has been established, where families may purchase n cooked men!, much of the Inhor, fuel and good health of the women may be non served. There the servant problem Lwas dlflUult In days pnst It. Is now tin- solvable, for we are coming to the place .where vthero ain't no such ani mal ;" they are not to bo hnd at any price. Ti - htbor saving In this plan Is worth considering. If 40 homes In any community bought meals, even the saving of dish-washing (as Jhe dishes In som places are sent and returned to he wndip") wnu'd give the house mother many ho-rs n day to nttetv' to other household duties, saving her strength, good looks nnd temper. Instead of using the telephone to order the day's supply of foods or mnr-' ketlng from "place to place,- In towns vfro co-operative or community kltcheni are established, she simply orders the meal prepared for that riny, and It Is delivered In piping-hot recep tacles, with dishes for serving If so desired. In a few minutes the meitl Is on the tnhle. nnd nfterwnrri there nre no cooking dishes to bp washed. A motor appears and gntliers the 'ood containers; these will he washed In steam vats, hundreds of them nt once. The economy of this enterprise wl . nppeal to most householders, ns It does ,nwny with the cost of the fuel burned lr. the forty - n hundred homer pre paring that menl. Food bought In such qurntltles ran be purchased much chenper. ns everyone knows. These community kitchens hnve proved successful In several cities, and nre growing In popularity. The cost o'f the plnnt, to begin with, the snlnry of the manager nnd helpers, hns all been mot with n fair profit In most cases, nnd so far this seems to be the only raj of light for the servontlesj homo. "It thou art worn and )mrd boset With sorrows thou woulrmt fain forget! If thou wouldst read a lesson that will keep, Thy henrt from fainting nnd thy s" 1 troin sleep, Oo to the woods nnd hills: no tears Dim the sweet look thnt nature wenrs." WHAT TO EAT. Bread made with buttermilk Is fine of texture, lender and especially good. Tnke one nnd one-fourth pints of sweet fresh buttermilk, n d d one tnblespoonful of sugar, two ten spoonfuls of suit, b n e-h n 1 f of n compressed yenst cake and flour to make a stiff batter. Scald half a pint of sifted flour with the buttermilk, then add the salt 'and sugar. Dissolve the yeast In a little tepid water. When It Is a llttlo more than lukewarm add It to the batter. Heat thoroughly and set to rise over night In a wnrm place. In the morn Ing It should he very light nnd cov ered with air hubbies, which break when the cover Is removed. When mixing the batter take three quarts of flour, a tnblespoonful of lard ami one-half teaspoonful of soda, and more snlt If needed. Add to the sponge and wnter to make n smooth stiff dough. Knead, fifteen minutes nnd set to rise In n wnjrm place. Cover closely to exclude tlui nlr. When the dough light mold Into Jonves. Set to rise ngnln and when light" buko ns carefully as If It were cake. Sally Lunns. Take four cupfuls ol flour, four tublespoonfuls of sugnr, four tnblespoonfuls of butter, one qnnrter of a tnblespoonful of salt, one yenst cake, two eggs, half a cupful of milk and water. Crumble the yenst enke Into n cup, put with It one tw spoonful each of sugnr nnd flour; ndd half n cupful of lukewnrm wnter and stand In a wnrm place for fifteen mln ute". Sift Into u bowl the flour, salt nnd sugnr; rub In the butter. Pour the yenst Into the center of the flour, add the eggs well lien ten, milk nnd enough lukewnrm water to make n very soft dough. Mix and beat well with a wooden spoon; set In a warm place to rise for one hour. Orenso three round cake tins nnd plnco the mixture In these. Let stand In wnrm place till risen to the top of the tins Hrnsh over with beaten egg. Hake Irt a hot oven for ten minutes. They should be lightly browned all over. Stand n minute before turning out They mny be buttered nnd eaten fresh hut are usually split In threo and toasted when n day old. n rrm Michun With conveniences Like This Is One of tno Urgent Needs on Many Farms, Investigations Show. Wnlklng -157 miles n year to get wa ter for her family's use Is the record of one NeW Mexico woman, ns revefiled by n survey of fnrm home conditions tilntle not long ago by the United Slates department of agriculture nnd the state extension service. In addi tion to carrying 32 tons of water,. which Is a minimum for a family of six to use In n year, she did all the house work and heped with the field work and care Of the Hvo stock. Here Is the story Abe tells: "We live on n farm of 800 aqres lo cated one and n qnnrter miles from n small town. We hnve no automobile. hut use horses nnd wngons ns a menns of transportation to town or elsewhere. We live In n six-room house which Is lighted by lamps nnd heated by stove. 1 Have no labor-saving devices, cxcijpt n built-in kitchen cabinet or cupboard, a sewing mnchlne nnd n washing ma chine tun by hand power. "There arc six members In the fam ily, Including two children between ten nnd sixteen nnd two Under ten vears of age. burlng hnrvest, silo filling, or thrashing we hnve eight extra helpers. I hnve no help In the house except thnt of three children In currying wood nnd con I nnd running errands. During the firwt six months of 1010 live members of the family were HI In bed n total of twenty-three days. Why Farmers' Wives Grow Old Early. "I do the washing and Ironing for the entire family, make my own outer garments nnd part of the children's clothing, and bake all my own bread. The water for household purposes must he carrlefl a distance of -100 feet, nnd this Is one of my dally tasks as well as the care of 00 chickens. Tito eggs from this flock nre marketed nt the nearest store nnd the money Is used for general housekeeping pur poses. "I help with the milking of 2 cows nnd wash the milk pnlls nnd sepnrntor. The crenm Is sold and used for general housekeeping expenses. During eight months In 'the year I help with the farm work, care for the vegetable gar den and help enre for the live stock. "In the summer 1 rise nt five o'cldck and my working day ends nt 0:.'10 p.' in., with no time free. In winter the day begins nt 0 a. m. and lasts .until 8 p. in., with no time off. I work on an aver age of fifteen and a half hours a day, three hundred nnd sixty-live days In the year, with not even my noon hour free." . Survey blanks were filled out by 211 New Mexico fnrm women, nnd about one-half of them reported water brought by band from a distance of .100 to -100 feet. The average was 47 feet. In over 00 per cent of the case the housewives did the carrying. One gallon of water with a bucket weighs at least 8 pounds. One wom an who lived on n farm nnd cnrrled wnter for n family of five, which sta tistics show to be the size of the aver age American family, reports that It takes six palls of water for the ordi nary day. and she hns counted many Mimes the 10 pnlls required for the fam ily washing. Six pnlls of wnter 305 days In the yenr make 2,100 pnlls; 10 pnlls for the washing, 52 weeks In the year, make 832 pnlls, or a total of 3.022 palls of water for a family of fivo In a year. Taking this ns the usual amount of water used, and the 47 feet ns tho nverngo distance carried, the distance triPVclcri In one yenr Is f3 miles. Woman Carries Water 457 Miles. Besides traveling this distance bIio must bear the weight of the wnter. Ordinary palfs contain from 2V6 to 3 gallons; 3,022 pallH of 2 gallons will equal 7,555 gallons. Using 8 pounds which Is a low estimate, as tho weight of one gallon of water and tho con,- tnlner, Mrs. Average Farmer In New Mexico carries In one year 01,217 pounds or 32.1 tons. This Is not all, for the water she carries Into tho house must all he curried out again So she lifts another 32.1 tons In car rying It out, which mnkes 04 tons car rled In a year. But That's Only One Item. The woman who bears children nnd cares for them, their father and the hired man, cooks for them, does the washing, Ironing nnd fnmlly sewing, does the hoiiseclennlng, enres for the chickens, weeds the garden, travels miles about an Inconvenient kitchen doing her housework, walks 53 miles and carries 01 tons of water during the year, Is not getting n fair show, the United States department of agri culture believes. Small wonder It Is, under these con ditions, that os soon as possible tho farm woman wnntH to move Into town, , where she can have more conveniences and where she thinks life Is more pleasant and less strenuous. The home demonstration ugents nro teaching farm women the value of simple and Inexpensive equipment which eliminates Inconvenience nnd drudgery. In ninny Instances It Is lack of thought on the subject rather than lack of money that compels the farm housewife to do work under such hnn rticops. If the exodus from tho farm to the city Is to' be slopped, tho farm er's wife must bo given n chance nt health nnd hnpplness on the fnrm ; otherwlso she will use her Influence toward moving to town. MUCH WASTEFULNESS IN AWKWARD HABIT Considerable Enemy Saved in Doing Things Right Way. One of Several Facts Dloclosed by Ex periments Made by Office of Home Economics Low Kitchen ' Table Is Wearing. From buttoning shoes v to wnshlng dishes, tliere Is an eauy and nwkwurd wuy of doing till work, us everyono well knows. Now, alimg comes the scientist, who says his experiments show thnt. utriric from feeling and looking more comfortable when you do your work In thu right way, you ulso snvo considerable energy. This fact Is one of several which recent experiments mado by the ofllce of home economics of the United States 'department of agriculture have disclosed. These experiments1 hnve been mado for the purpose of deter mining the energy requirements of an Individual In the various clrcunf stances of his dally llfo and for use In estimating thu amounts and kinds of food required by hltn to meet tho needa of his body for energy. It wns found In thu homely every day task of dish washing that, when a woman washed dishes on a table' so low that she was obliged to bend over, her energy output was 30 calories per hour. When sho wnnht'ri them on n tublo that was a little too high for comfort, It required 25 calories per hour, while only 21 calories were used when tho working surfuco was of the right height. It doesn't take long to saw off tho legs of a table or to put blocks under It which will make It tho right height. Heefsteuk and oysters make u good shepherd's pie. Itallla mnkes n good covering for tho rusty clothes hanger. V Rich sauces, spIceB and pastry should ull be avoided. Fig paste mnkes an excellent Ail ing for layer cuke or for pie. lie sure not to get too much butter In a pound cake or thu enku will be heavy. Weight rather than size should gov ern the selection of cabbage. A small, firm head Is thu best. Glycerin sinw.rtO n.oitnd the glass stoppers of bottles Will keep them for a long time from sticking. ' An apron of white oilcloth mint while washing clothes or dishes nu0'i the wear of dresses and thu laundry bill. Question?