THE NORTH PLATTE SEMI-WEEKLY TRIBUNE,
STRIPES AGAIN
TO THE FORE
PEOPL
TALKED
ABOUT
Economic Recovery of Europe
KY3 k VV UHtVJ
"And not only that, they also represent the Inllatlon of their respective
currencies. There has been too much 'printing press' money, with no gold be
hind It.
"Many prominent Europeans nssert that the allies have passed the peak
or their post-war economic and financial crisis, hut that's a rather optimistic,
view.
"it strikes mo as quite possible that there are plenty of troubles ahead for
those European nations which are spending more thnn their Income. They
must get bnck to the realities of life. Nations, as well as individuals, must
pay as they go or take the consequences. There Is no panacea or cure-all.
There must lie a return to frugality, hard work and economy"
Europe Is a Country of Strikes
Miss Anna A. Gordon, national
president of the W. C. T. U., has ar
rived In Evanston from Europe. To
gether with Miss Julia F. Dean, edi
tor of the Onion Signal, Miss Gordon
returned from a white-ribbon tour of
the British Isles and the continent two
months sooner than expected, because.
In the parlance of the cafe tables
which her organization has1 made less
uproarious, she wished to come from
Europe while the coining was sill'
good.
Shippers and travelers In the Brit
Ish ports are bothered by strikes sim
ilar to the one which tied up British
shipping In the port of New York.
Traveling on the continent progresses
at the will of strikers on the railroads.
An excursion Into Scandinavia by the
dry women lenders was halted by
troublous labor conditions In Holland.
That Is the bad side of Europe
The good side. In the mind of the W
C. T. U. president. Is that Europe is beginning to show a preference for water.
It is from the solemn and substantial Scotch that the returned temper
ance workers expect the tlrst Imitation of America's dryness. The little towns
of Scotland, which are to Edinburgh as Waukoguii Is to Chicago, will vote this
fall on local option.
Tino Wants to
"1 hope soon to be allowed to return to Athens. The entente undertook
not to oppose my return. If after the warhe people of Greece expressed a
desire to see me again on the throne of my fathers. I would then resume
without passion, rancor or hate the noble duties of my crown.
"If Greece still accorded Venlzelos her favor, I should not hesitate to ac
cept him as premier."
"What would be your attitude townrd neighboring countries?"
"It would not, perhaps, be different from that of M. Venlzelos."
A. P. Niblack: Versatile Admiral
Bear Admiral Albert Parker
Niblack. U. S. N.. former director of
naval intelligence, and in command of
the American naval forces In the
Adriatic during the war. has been
made naval attnche of the American
embassy In London.
Admiral Niblack Is sixty-one years
of age and Is an otllcer of varied
talents and experiences. He was grad
uated from the naval academy In 1880.
He ban svrved In all the Seven Seas,
lie had a hand In the Spanish-American
war, in the Filipino Insurrection.
In the "Boxer" campaign, and In the
Mexican demonstrations of 1014. He
helped explore and survey Alaska,
lie has inspected naval militia. He
was a writer and lecturer In the naval
war college on signaling and naval
tactics. lie was a prize essayist, na
val Institute. 1800 and 180(1. He was
an Inspector of target practice. He
is nutbor of "The Coast Indians of
Alaska and Northern British Columblu" ii880).
Ills assignment to the post of naval attache will not be a new Job. He
has been uavnl attache at Berlin, Home, Vienna and Buenos Aires.
Europe's economic recovery from
the war will come about by slow and
painful degrees, In the opinion of
Frank Vnnderllp. American financier.
"Europe's reconstruction Is pro
gressing slowly." In; salt), "hut liow
could It do anything, else? Economic
principles were lost sight of by those
who drew up the Versailles treaty,
which hns resulted In economic con
fusion. "Delays in application of the
treaty, due to divergences In Inter
pretation, also have retarded Europe's'
Industrial revival. The rearrange
ment of frontiers, the breakdown of
a great part of Europe's railroad sys
tem, and the fact that Itusslan sup
plies are cut off, an; contributing fac
tors which have combined to- delay
economic revival.
"Present ochnnge rates of Ger
many, France, Italy and England ac
curately rellect their respective de
grees of solvency, In my opinion.
Be King Again
1 Former King Constantino of
i Greece still hopes to regain his
throne, claiming he never abdicated
and that be is still considered the
Greek sovereign by a majority of Un
people of that country. Constantlnc
denies having in any way been in
volved in the attempted assassination
of the Greek premier Venizelns.
"I await here," the former king
said In Switzerland, "with resignation
for the day when, by the will of my
people and the force of traditions. 1
will resume the throne I undeserved
ly lost. 1 never abdlca'ed and the
greater part of the people still eon
sider me king.
"1 regret the division of Greece
caused by the too Individualistic pol-
i i ....i.,..i,.t. V'....wii
standing his undoubted statesmanlike
abilities, be has been unable to main
tain in Greece the amity necessary to
her growth ami prestige.
DESIGNEUS of separate skirts hav
ing exercised their Ingenuity on
plaid and barred materials In conjunc
tion with every sort of plait, are vary
ing this occupation iy showing what
can be done with stripes and plnlts.
There are so many varieties of stripes
In wool ami In silk material that ox
liorliuentlng for new effects ought to
prove more of a pastime than work.
There are bold stripes and almost in
visible ones, subdued colors and vivid
ones, aixl stripes may run up anil
down, or around the figure, and this Is
what they do with many Interruptions
made by the ever-present plaits.
The handsomest of the new skirts
show dark, quiet colors dominating
especially in the plaited models, and
coats of plain colors to match the
dominant color are aftcn shown with
them. Stripes are usually wide and
seldom plain or unbroken. A wide
stripe may be niiulo up of a group of
narrower ones, or of bar, or a check
Hats That Paris Presents
IN ANY collection of new hnis, those
that came to light In Paris and
have Journcjed to this or any other
corner or the world, are sure of the
lion's share of attention. We expect
to Hud them unusual, and are seldom
disappointed, but we no longer find
them more beautiful or less so than
hals originated in our own fashion cen
ters. The Paris hat starts out more
interesting than others because wc
expect so much of It; If we do not
sirasp Its excellencies at first we go on
looking for them, and sometimes for
us they do not exist. That Is why
French Ideas are always being "adapt
ed" to suit the taste of other than
French people. In painstaking work
and in ingenuity they set a pace that
has Improved our standards.
Four contributions In millinery
from Paris, shown In the group above,
merit the attention they have received.
At the top there Is a gracious hat of
ot innne velvet with a very wide and
becoming brim that might seem too
expansive If It wore not broken at In
tervals all around by slashes. Plaited
ribbon Is set In the slashes. As hats
go this season this one Is very simple
but It contrives to have unusual
style and one never grows tired of It.
Below this hat at the left Is a small,
drooplng-brlmmed hut with u lou
erboard pattern. One of the most at
tractive designs shows a'broad strlpo
of navy blue alternating with a I Io
nian stripe In rich 'colors. A skirt
made of this pattern Is box-plalted so
that the Itoman strlpo Is turned under
the plnln one, the bright color re
vealed when the plaits are spread by
walking.
Occasionally stripes are so managed
that they run both horizontally and
vertically In the same skirt. An ex
ample appears' hero with a yoke hav
ing horizontal stripes and those ot the
lower part running up and down.
After the material is set together In
this way, the skirt Is side plaited. It
Is a tine model particularly for a tall
and slender figure.
For wear with separate skirts of
wool the blouse Is usually of voile or
taffeta, the former In white and the
latter In a color corresponding with
the most prominent color In the skirt.
scarf for trimming which is knotted
Into short loops nt the right side and
falls from there In an end long enough
to be thrown about the throat. This
Is a demure model that may be Inter
preted In ways that will make It pop
ular with Americans.
At the right of the group a small
round hat of velvet and angora will
commend Itself instantly. The two
fabrics tire Ingeniously combined, (he
velvet forming a wide puff about the
head and part of the crown. There
Is a splash of embroidery on the crown
and small pompous that-look somehow
contented and well placed against It,
The most unusual hat of the group
appears In the black velvet crescent
shaped creation nt the bottom of the
picture. It is nn example of odd and
very clever draping, suggesting an ar
tist's1 tarn In a dignified hat that
frames the face In beautiful lines.
American designers have become so
proficient that we might be tnstefullv
dressed without the aid' of Paris con
tributions but we would be so much
the poorer, nnd we must still look to
France to give coherence to the styles.
Kvt-ry occupation lifts 1tir with ill
mint-King life of him who practices It.
The ocupntlon that will not do thnt
?io tnnn really hn n rlKltt to occupy
lilniKclf about.
MORE CASSEROLE DISHES.
Veal hearts are most savory and
xvlien well cooked taste much like
venison. Fry four
slices of bacon to
n crisp, remove
rrom the frying
pan and fry a
small sliced onion
In the hot fat.
Trim and wash
four veal hearts;
slice them, roll the pieces In Hour anil
fry them In hot fat. Place the hearts
In a heated casserole, add to the fat
In the pan a cupful of water or stock,
a minced ilmento, u teaspoouful of
salt ,111111 half a bay leaf. Pour the
mixture over the hearts am", cook two
hours. Five minutes before serving
add the slices of bacon.
Braised Calf's Liver. Make small
silts with u knife In the liver and In
sert minced union and slices of bacon,
using one onion mid two ounces of
bacon to two pounds of liver. Brown
fat and Hour, three tablespoonfuls
each, add liver and roll until well
seared In the fat and Hour. Place In
a hot casserole, add a sliced carrot,
a hit of bay leaf, salt, one-half cupful
of strained tomntn, a cupful of hot
water or stock and bako two and one
half hours.
Vegetables en Casserole. Cut tur
nips, squash, or caullllower Into small
pieces and cool; In salted water until
tender. Drain, place In n casserole with
two minced green peppers, a table
spoonful of butter and one-half cup
ful of cream or rich milk. Bake In n
moderate oven fifteen minutes. Then
pour over a cream sauce, add a layer
of buttered crumbs nnd cook uncov
ered until tlm crumbs are brown
Kidney en Casserole. Select sheep's
ktdneya, skin, dip Into a mixture of
minced parsley, onion nnd thyme.
Add a tahlespoofiful of flour, cayenne
and salt to taste. Add two table
spoonfuls of butter and cool; In a
casserole for thirty minutes. Ileinove.
pour over u cupful of lear stock
mixed with a tnblespoonfiri each of
flour atid butter; cover with buttered
crumbs and bake one hour. When
rendy to serve put several tablespoon
fuls of cooked rice In the casserole
around the kidneys with rolls of crisp
bacon. Serve with toast.
"Oh for n nnw ucncrntlon of iluy
dreamers. Thfcy will not aslj In life
worth llvlnir they will make It bo.
They will traiiBforin tha sordid Htrua
Kle for exlutencu Into nlorlom effort
to trt'como that which they havo ad
mired mill loved."
WORTH WHILE GOOD THINGS.
Apples are fruit of which one never
tires and they are usually In season
In some form.
Spiced Apple. Wipe,
core and paro six large
apples and arrange them
In a baking dish. Mix
sugar, a pinch of salt
and cinnamon to taste to
till the cavities. Add wit
ter and hake until tho
apples are soft, basting
often with the sirup In the dish. He
move to the oven and brown. Chill,
s.erve with sugnr and cream. For the
meringue use the whiles of two eggs,
four tablespoonfuls of sugar and one
half teaspoouful of flavoring extruct.
Scrambled Eggs With Corn. Tmko
one cupful of fresh grated corn, three
eggs, one cupful of milk, one table
spoonful of finely minced green pep
per, one tuhlcspoouful of butter nnd
one-half teaspoouful of salt. Put the
corn, pepper and half the milk In a
saucepan and cook the minutes. Beat
the eggs and half a cupful of milk to
gether, add to the corn and cook slow
ly, stirring constantly until set. Add
butter, salt and serve on sllceH of but
tered toast.
Deviled Oysters. -Take two dozen
oysters, one cupful of cracker crumbs,
one tuhlcspooiiful each of catsup and
Worcestershire sauce, one small onion,
one tablespoonful of butter, salt and
imppor as required ;. saute the chopped
onion In the butter, chop oysters lino
nnd turn- Into the onion. Stew ten
minutes, add three ors ,1111(1 the other
Ingredients and stir until of the con
sistency of scrambled eggs.
Sauce Henriette. Wash one-half
cupful of butter ami divide Into three
parts. Put ono piece In a saucepan
with the yolks of three eggs slightly
beaten and mixed with one-half table
spoonful of lemon Juice nnd one table
spoonful of water. Set the saucepan
Into a larger one of hot water, place
over the fire and stir constantly until
the butter Is melted. Add a 'second
piece of butter, and when melted tho
third piece, then add two tnblesnoon
fills of tomato puree, one of Worces
tershlrc sauce, one-half tablespoonful
of pnrsey, one-half teaspoouful of
minced parsley, one-hnlf teaspoouful
of salt and a dash of cayenne. This
sauce should be perfectly smooth nnd
of the consistency of a boiled custard.
To prepare the tomato puree cook a
cupful of tomato until thick, reduce to
three tablespoonfuls, then put through
a blevc.
The LKtle Pool,
i nm ton mnnll for winds to mnr
XI y mirfure. but I hold n atnr.
SAVING SUGGESTIONS.
Tho outlook for the coining year Is
not nt all promising In regard to lower
prices for fowl,
so the wlsn
h r u s e w If e I s?
tnnklng snvlng,
rather lb a u
spending, her so
cial standard.
must be content
ed with simple
food, slmpie pleasures nnd slinpln
clothes, 'if wo all pull together wo
may hopo to help conditions. The
consumer must,,help to see that tlm
farmer gets reasonable prices for his
products ami he must endeavor to help
the government to protect the con
sumer from the extortion of unscrupu
lous speculators. The great hue and
cry of the people that the farmer Is
profiteering would cense If those who
make It understood the real fact that
the farmer Is'the poorest paid worker
In this country: he uvornges 11 cents
an hour. When the farmer strikes
and refuses to sell kr produce except
for his own use we may appreciate
something of .the burden he has borne.
Food carefully served, nicely pre
pared and garnished Is much more ap
petizing than carelessly prepared foixl
and thus there Is less waste. Sauces,
seasonings nnd various garnishes aru
Important food adjuncts.
One need not be niggardly or par
simonious In serving food. The chil
dren should hnve plenty of plnln food
and a growing hoy or girl needs as
much as nn adult. The following sug
gestions were given us during the war.
but they aro as necessary now with
nearly everything higher In price than
two yejirs ago:
Pack eggs before the fall prices
make such packing too expensive. The
sterile egg keeps much better thnn the
fertile. In some suites the hplendhl
custopi of having a cockerel day and
killing off all surplus stock Is one to
be recommended to every state In tho
Union. Eggs packed In one part oC
water-glass to ten parts of water wl .
keep Indefinitely. Boll the water, cool
It, add the water-glass. Thirty or .nrty
cents' worth will cover 21 dozen egjrs.
Don't order more perishable foods
than can be wisely used. Plan meals
ahead lo avoid waste and by order
ing abend It helps you, the butcher
and tin- grocerytnan.
Think truly nnd thy thought '
Shall tho world's famltlo feed;
Speak truly and each word of thine
Sluill bo u fruitful seed: J
Llvo truly and thy llfo Bhall be
A truut nad noble creed.
Ilorutlua Dormr.
INTERESTING SPICES AND CON
DIMENTS. Spices may be grouped Into four
classes: Those which are the bark
of the parent plant:
those which1 are in
fruit or flowers, those
which are Its root slocks
and those which are Its
seeds. Cinnamon a u d
cassia aro closely re
lated, The bark of tlm
cinnamon tree Is usually
stripped from the shoot
when about two years old. which urw
fermented to make the stripping
easier. Cassia buds are the undevel
oped flowers of the cassia tree. Tin
crop of both cinnamon and cassia nm
harvested from May to November. Be
cause of tho warm cordial effect of
cinnamon, tea made from It Is used
for colic and nausea,
Chicken fat Is a most tnsty fat; ev
ery spoonful Khould be saved.
The vanilla bean Is contained In tho
pod or fruit of one of the orchids, a
vine wltli spikes of largo frggrtiuc
flowers. This plant is nntlve to Mex
ico. South America and Asia. Tbo'
flavor la so generally liked thnt thu
detnnnd far exceeds the supply unit
other flavors similar to vanilla ttrn
used, as It is becoming 'more, and moro
scarce.
In China the Canton ginger Is fn
mous for confections nnd tlnvorlng,
and Is a great favorite In this country.
It comes In small Jars or packed la
boxes ns crystallized fruit.
The active principle of horseradish,
Its volatile oil, Is Identical with its
near relative, mustard. Horseradish
while popularly considered merely a
condiment. Is used medicinally. It la
so beneficial and stimulating to tho
digestive organs that It Is often pre
scribed as a tonic to create appetite
when u general run-down condition
prevails. It Is considered an excellent
blood purifier und good for the kid
neys. Mixed with honey It Is a most
cfllcaelous cough remedy.
Ginger and horseradish are tho
chief representatives of the root stock
type. These roots are known and
grown In both hemispheres. The Amer-
Ican colonies Inherited the old Dutch
and English uses of both for sousor.lug
meats, pickles and the ginger root la
preserves, sweetmeats, cukes and for
medicinal uses.
