i
TIER NORTH PLATTE SHM1-WEK1CIAT TJUHUNE.
COMRADES IN THE '
AUTUMN MODES
HT-P-EOFt-
1J "fc HEN
Barrett's Pan-American League
Americas' or 'Pan-American league.'
"Its purpose will he to nssoclate In an nnolllelal International l'an-Amer-lcnn
organisation, with national subdivisions, n rapidly growing number of
representative men and women from Canada to Chile.
"Its members realize the Immense possibilities for the pence, progress
nnd general good of the western hemisphere, and hence of the world at large,
which can rvsult from their co-ordinated economic, civic, social and intellec
tual co-operation, free from governmental and political control."
Schwab Prophesies "Revolution"
There are not many people be
sides Charles M. Schwab not more
than a dozen or ho In the whole coun
try, perhaps who safely could an
nounce the Invention of an oil-burning
engine so much better than any
of Its predecessors thnt from the same
amount of fuel It develops three times
ns much of available energy as the
best of steam-driven, oiWlred engines.
Thnt Is a statement so large that It
would be heard with credulity only
when coming from a mnn known to
deal In facts, not in hopes or dreams
In other words, from a mnn like Mr.
Schwnb. A? he says that the new
engine lias passed beyond the experi
mental stage nnd has been tested In
practical, 'nmmercinl operation, both
afloat nnd ashore, for more than, a
year, there seems to be little chance
that he is mistaken.
Comparison between this engine
nnd other Internal combustion engines
Is not definitely given in Mr. Schwab's llrst public announcement of uiu
achievement of Arthur West, the Hethlehem company's designer, but to de
crease by two-thirds the fuel us-vd by vessels that burn coal to make steam,
nnd to do It with n two-cycle engine only half ns large as a four-cycle ongluo
of the same power. Is enough to bring about one of the "revolutions In Indus
try" that are so much more often prophesied than seen.
One, rind the most Important, effect of this Invention, If It does prove In
general use as effective as Mr. Schwab's description implies, will be mate
rially to mitigate the apprehension felt nil over the world as to fuel supplies.
"Roast Reindeer,
The Canadian government Is tnKing a hand In the game in Labrador,
where It already has a small herd of the animals. It has appointed Capt. A.
II. Living of the Dominion Parks branch, to Increase and domesticate this
nerd.
Stefansyon has been employed, It Is understood, to create a new depart
ment of the company and to act us general manager of the reindeer project.
Mrs. Logan on American Beauties
Mrs. John A. Logan, widow of the
famous general, who, on live different
occasions, has presented bevies of
beautiful American girls at foreign
courrs, herewith inures six prominent
candidates from Wnslilngtoif as being
quite as exquisite. If not more so. than
(ho six English girls designated by the
llrltlslt artist, E. O. Hoppe, as the love
liest In that land. Says Mrs. Uigan:
"I proudly submit Miss Myra Mor
gan, a petite blonde; -Miss Lindsay
Wood, n tall, slender blonde, and Miss
Sidney Hurleson, youngest daughter
of the postmaster general ; Miss Mar
garet Crosson, a grandnlece of .lames
O. Itlalne; Miss Marcia Chaplin and
Mrs. Nancy Lnne Knuffmun, recently
a bride nnd dnugbler of the former
secretary of the Interior.
"I am sorry Mr. Hoppe presented
so smnll a list of feminine beauties, for
It Is dltllcnlt to choose six from a bevy
of such lovely women ns we have In
Washington." She adds:
"I have had a vast experience in conducting parties of beautiful young
American girls abroad and many of them Dave come from Washington.
"The natural manner, freedom from nffectatlon. grace and modesty of the
American girls I huvo chaperoned abroad were an endless attraction."
Following lils retirement from the
Pnn-Amcrlenn union u Washington,
after 14 years as Its director Kttiriil
and 25 years of olllcltil International
service, John Harrett has announced
the early organization of nn nnolllelal
league of American countries and
peoples.
"Mining turned over the direction
of this Inteniatlonal olllee to my suc
cessor, Dr. L. S. Itowe, It may he til
ting to answer numerous Inquiries re
garding my future plans," he said.
"Supported hy the favorable attitude
of representative sentiment already
tested1 In every American country, I
Bhall contribute ns much efTort as
possible to completing the organization,
already Initiated by me, of a great
popular and practical, but nnolllelal
league or association of the American
countries anil peoples, which will pos
sibly be known as the 'league of . the
Please Rar
if
Within two years reindeer meat
will lie on sale In butchers' shops in
most cities of tht United States and
Canada and before many more years
it will have supplanted beef, to a
largo extent. In the diet of the people
of this continent.
This prophecy Is read into the an
nouncements that the oldest ami
wealthiest trading concern In the
world, the Iludmin Hay .company, is
bncklng the reindeer ranching project
of Villijalmur Stefansson, famous Arc
tie explorer, and that the Canadian
government Itself Is going into liar
reindeer business.
The llrst commercial reindeer
ranch Is to he established next spring
In Hnflln laud, where the Hudson Hay
company has leased a large tract of
land from the government for the
purpose. A shipload of reindeer Is to
be transported from Norway In the
spring.
TT SEEMS there is always something '
,,,. ... Iwt l,l,t. ... . .,1 a,,..l
hi wwiu- ttiwi niuviltn luiu
blouses, and now that there I." a furore
for embroidery on everything and a
craze for ribbons, designers appear to'
have centered their thought on deco
rations for these necessary and at
tractive belongings. And, since noth
ing escapes the embroidery needle. It
has occurred to modistes to bring lints
and blouses, or smocks, Into close re
lationship. We find them now made
of the same materials and embroidered
In the same patterns.
One of these smocks, with hat to
match. Is presented In the Illustration
given here. Either velours or satin
might be used for It. or, If not much In
the way of warmth-giving Is required
of It, crepe de chine will answer, lint
for cool weather velours is the best
choice, and sleeves might be provided
of this material. The smock Is the
straight slip-over pattern, with belt
uf the material set loosely about the
waist. Neck and arms-eye are fin-
For Wear in
"WIE story of afternoon frocks Is
JL chai'intng ami it cannot lie briefly
(old because they, are so varied In
character and in design. They range
all the way from such unpretentious
and simple affairs as those that bear
each oilier company In the picture
above, to elaborately embroidered and
beaded models, handsome lace and vel
vet dresses and others, In the class
of dinner gowns. Hut the simpler
dresses are the first to lie chosen and
they are of the dependable kinds that
fit In on many occasions.
The dress at the left of the picture
Is made of velours with satin bands
applied to It In a very wide crossbar
pattern. The satin bands are very
neatly muchiua stitched to place and
appear only on the skirt, the short
coat Is plain and Is one of the few
models displaying a estee. If has
rounded turned-back r'ffs of satin In
throe-quarter length sleeves and a
satin collar.
The always admired black satin aft
ernoon dress appears In the frock at
Hie right. It has an apron drapery
Hint Is long at the front but shortenud
to a llounce across the back, contriv
ing by this means to acknowledge Its
Ished with buttonhole stitch In
heavy silk, but the bottom of the smoclc
Is enlbelllsbed with a handsome bor
der In solid embroidery. Hoth the button-hole
stitch and a motif from the
border appear on the hat drapery. No
seamstress will find It dllllcult to
make a smock of this simple charac
ter, and she can at least prepare the
material to be draped on a hat shape,
leaving It to a professional milliner to
place It to the best advantage.
The prettiest of the new ribbon
trimmed smocks and blouses are made
of taffeta and trimmed With plaid,
striped or figured ribbons, plaids and
stripes having the preference. They
are suited to tailored clothes and are
worn with suits or tailored skirts, the
ribbon appearing on hats of duvetyu,
felt, beaver or of fabrics, in smnrt
bows and bauds. This smock and
hat combination is quite a new depart
ure that may give a good account of
Itself by the time midwinter comes In.
the Afternoons
kappreclatlou of the bustle dress. The
drapery Is bordered with a llounce of
Chantllly lace. In order to accommo
date a becoming touch of white the
bodice is cut low at the front and a
chemisette of white georgette, edged
with lace. Is gathered In across tin;
opening. A relied Ion of summer
styles lingers In the elbow sleeves
with lace flounce, but the style tend
ency Is toward long sleeves and high
necks. Either of these dresses, while
not particularly noteworthy for orig
inality, will prove a useful possession
In any wardrobe, lining In against al
most any background and easily toned
up by the nld of smart h:its. The fash.
Ion of combining two different
materials In ,oiie frock Is a great
asset for the season's afternoon
dresses, providing an easy means
of making them Interesting merely by
Ingenious combinations. Hut embroid
eries of silk or beads Is artovo all
things the embellishment that the sea
son most approves.
J y
(CD. mo, Wvilcro Newspaper Union.)
'Uiu- Hl.lp koch ent unit another west
Wlilto tho iiflr-sniiit breezes blow
It'K Hit sot or the nulla itni1 nol the
miles
Thai bids them where to go.
Like tht winds of the ulr nro he
wnyp of tho ?nles
A u journey along through life.
H'k tho i't of Hih soul thut deride
the goal
Anil not the storms or tho strlf "
DAINTY RAMEKIN DISHES.
The individual ramekins are best
adapted for all Ulnos of sotillles. esenl-
loped and deviled mix
tures. Sweetbread Ramekins
Clem and parboil a
sweel bread and cut In
cubes. Melt two table
Kpooufuls of lour and
pour on gradually one
cupful of chicken stock.
Kehrnt the sweetbread
In the sauce and add one-quarler of a
cupful of heavy cream and' one and
one-half teaspoouruls of beef extract.
Season with salt, paprika and lemon
Juice. Fill the ramekin dishes, cover
with crumbs, well buttered, and bake
until the crumbs are brown.
Curried Sweetbreads. Prepare Ihe
sweetbreads by soaking them In cold
water, to which a tabh-spoonful of
lemon Juice or vinegar has been added.
Keuiove and drop Into cold water.
When cold cut In circular pieces. Fry
a sliced onion In two tablespoonfuls of
butter or olive oil until lightly coldred.
Add two tuhlcspoonfuls of Hour; cook
until well blended; add a cupful anil a
half of chicken stock and cook until
thickened. Strain, season wlh salt,
pepper, a teaspoonful of curry and a
tnhlospoonful of tarragon vinegar or
lemon Juice. Let the sauce cook a mo
ment; add the sweetbreads, turn Into
Individual ramekins ami bake about
thirty minutes.
Date Fluff.Duff. Stew one cupful of
dates until tender, llrst removing the
stones. Put through a colander and
mix with a cupful of sugar that has
been mixed with a teaspoonful of
cream of tartar. Utnt the whPes of
live eggs, odd a pinch of salt and when
very stiff add tho yolks of two nnd
whip again. Mix lightly a little at a
time, with the dates and sugar, and
place In a buttered dish or ramekin.
Sprinkle with one-half cupful of
chopped nuts and bake fifteen minutes.
Serve with whipped or plain cream.
Any creamed llsh, meat or vegetable.
If well seasoned, covens I with crumbs
which have beep well buttered, makes
u nice hot dish for luncheon or supper.
I'm Kind tho stars nro over mu
Anil not lienenth my fcot,
Wlipro 1 should trnmplo on them
Like cobbles In tho street.
1 think It Ib a happy thing
Thnt they wero sot so fnr:
It's best to Imvo to look tip high
When you would see n Marl
Annette. Wynno.
TIMELY SUGGESTIONS.
A good wor'jmnn tnkes care of bis
tools and takes prIJo In keeping them
In good condition.
Such utensils as
turn with crniiks
mil have oil 'In
their gearings
should never be
put Into watc up
to the gearing un
less soiled, then
wash quickly with clear hot water,
using a brush, nnd Immediately after
using, dry thoroughly before putting
away.
Tins, sheet Iron pans nnd all uten
sils subject to rust bbould be carefully
dried before putting a wily. If not used.
often grense lightly with unsalted fat
before putting away.
Never put pans and kettles partly
filled with water on the stove to soak.
I'll! them with cold water and soak
away from ihe heat.
Never drop kitchen knives or bone
bandied knives In the water. Wasli
them thoroughly with 'n cloth In hot
suds, then Huso nnd rub dry.
Sieves, unless used for vtrnlnlng fat,
should never be washed with soap, but
cleaned with n brush, using soda, not
soap. In the water. (Iraters should he
cleaned at onco nftcr using with, a
small vegetable brush; rinse and dry
before putt nig nway.
All saucepans nnd utensils should bn
cleaned on iho outside with as much
care as the Inside.
Add a few drops of rose water to
nlmonds to prevent their oiling when
grinding them for small cakes or con
fections. Hread crumbs should he used In
stead of cracker crumbs for nil foods
to be fried aa the cracker crumbs ab
sorb grease.
Croquettes, meat balls and such
dishes may be prepared and covered
with broad crumbs the day before, and
fried when needed.
Under tho seed division come the
old-timo aulso nnd caraway, caratnom
coriander cumin, dill nnd mustard.
Juniper berries, which have n fra
grance most delightful, are much used
in medicine and in some places are
used in soups, sauces and pickles.
Store root vegetables carefully for
winter use. Lay In the stock of pota
toes, for they are sure to be high In
tho spring. Cnn what you can and dry
the rest. The widespread use of vege
tables will menu better health for the
family.
I.' I iih Irani tluo homIciivo ny heart:
Someone him said that "truo hospital
ity constats In having what ytlu wero
gnlnft to huvo nnvway, and not chung
Ing (he cloth unletm you wore Hotoif
to nnywny."
CASSEROLE DISHES.
The most appealing thing nbont
dishes of this sort (U that they rtm be
prepared, placed In the
oven at a moderate tem
perature anil dismissed'
from the niliiil until serv
ing time. The dish Itself
Is placed on tho table,
doing awny with n plot
ter and one or two veje
table dishes usually
needed so that altogeth
er a casserole dish Is a great savins.
Cassolet of Castelnaudary. ThtH I
a historical dish. Soak u quart of
Hunt beans; place them In a stewpnn.
with water to cover, and place upon
the lire. -When they begin to bubble
remove from Ihe heat, cover and set
aside for an hour. Drain the beans;
add fresh boiling water and set the
beans again on the tire. Salt and let
them cook until nearly done. Put two
cupfuls or cold chicken, duck or any
fat fowl, the drained beans, one onion,
sliced, half a cupful of stralne loion-.
to, a quart of broth nnd a teaspoonful,
of kitchen bouquet all Into a casserole.
Hake one hour; uncover, sprinkle wlllx.
bread crumbs and a little chopped pars-!
ley; brown and serve.
Chestnuts en Casserole. This redpo.
has appeared before, hut Is so good
that It bears repeating: Remove tho
shells from three cupfuls of chestnuts,'1
put Into a casserole and pour over
three cupfuls of highly seasoned chick
en stock. Cover and cook In a slow
oven for three hours, then thicken tho
stock with a tablespoonful each of
flour and butter cooked together. Servo
from the casserole.
Lamb en Casserole. Have three
steaks cut front the leg. Put In n
hissing hot trying pan to sear the
surface and hold In the Juices. Ilc-
move from the frying pan. brush with
butler, sprinkle with salt and pepper
and put Into a casserole dish: Add
one cupful of potatoes cut In cubes.
one-half cupful of string beans, tlirce-
fourths of a cuplul of carrots .cut In
thin strips, three slices of onion, two
cupfuls of stewed and stmlucil toma
toes tblckeiieo with two tahlespoou-
fuls of butter and Dour well mixed
together. Cook until the tcgotnbles
tire sdft and the meat lender.
It' n mttlnriictory working nrrnnge
monl where n husband given hlx wlffl
pome Judicious flattery and the wife
given tier himtinnd name Judlelou
cookery ,
SMALL CAKES.
Small cakes with a cup of tea or a
bit of f mil will often serve os n fin
ish to n men I and they
can always bo kept on
hand.
Scotch Oat Cakes.
Add six tnhlcspoonful.
of fat to a cupful of boll-s
lug water, boll up and
pour boiling hot over one
pound of oatmeal, the
liner ground the better.
Mix well and roll out very thin, cut
with a biscuit cutter and bake In a
hot oven until crisp.
Favorite Cookies. Take one cupful
of shortening, one and one-lmlf cnt
fuls of sugar, one-half cupful of sour
milk, one teaspoonful of soda dis
solved In the milk, a teaspoonful of
grated nutmeg, flour enough to roll
quite soft. Sprinkle each cookie as tr
Is placed on the tin with a little gran
ulated sugar. Hake a light brown. :
Molasses Cookies. Take threo eggs,
one cupful of molasses, one cupful of 1
brown sugnr, one cupful of shorten
ing, one cupful of sour milk, two tea
spoonfuls of soda. Add Hour to roll.
Hake In a moderate oven.
Pepper Nuts. Take two cupfuls of
molasses, one-half cupful of butter
and lard mixed, one nnd one-hnlf cup
fuls of brown sugar. Let this come to
the boiling point, cool nnd add one
teaspoonful of cinnamon, cloves and
allspice, and one-fourth of a grated
nutmeg, one cupful of nlmonds and
walnuts mixed chopped not too fine.;
the grated peel of half nn ornnge. a
teaspoonful or more of anise seed, one
teaspoonful of soda dissolved In hot
water, flour to roll quite stiff. Iloll In
small balls and hake In a quick oven.
Boston Cookies. Take one cupful of
shortening, butter preferred; one and
one-half cupfuls of sugar, three -ggs.
one tablespoonful of soda dissolved In
one and one-half tablespoonfuls of
hot water, three nnd one-fourth cup
fuls of flour, one-hnlf teaspoonful of
salt, one teaspoonful of cinnamon, one
cupful of chopped nuts, one-hnlf cupi
ful each of currants and raisins. Mix,
drop nnd bake as usual.
Crullers. Take one cupful of sugar,
three eggs, one tablespoonful of but
ter, one cupful of sweet tnllk, two ten
spoonfuls of baking powder, ork
lightly with as little llonr as possible.
Cut In oblongs, slash with n sharp
knife two or three slashes evenly from
the edges and fry In deep fat. Uoll In
powdered sugar.
Si