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About The commoner. (Lincoln, Neb.) 1901-1923 | View Entire Issue (April 1, 1918)
K.jP1!) ep a rf meant f
Tho Missus's Vote
faculties, these people have advanced
. - ..!.. .1-.I 0 .... Inn in nifnDIt Tim! IT
And what frock will you wear when of jjfe
To tho missus said I. To keep abreast of tho times, what-
"Wlll you put on that marvelous ever one's calling, one must be wide
coat J awake, well posted on things outside
That It broke mo to buy? of his immediate calling as well as
Will you dazzle tho girls at the polls, master of that. To keep abreast of
With your burden of boas and stoles the times is to keep up with tho ad-
From tho sables and foxes and vancing demand for excellence in
TO tho missus said I. one's chosen line. This brings out
moles?" ability; it draws on the mental re
sources, and the more one does the
more he can do.
Everywhere people are tested as to
.'hat they can do. There is a mar
"You'vo another guess coming, old
Said tho missus to mo.
"This is not any Dressmakers' SholZuZr
TmltntltiP Pnrnn! , ket value on Productive power.
For' the costume I'm putting on view1 "What can you do?" is the ques
(That is, figuratively) for you , tlon aske(1 of every one who seeks
Is composed of tho Red-White-and- employment.
Blue," I "What have you to furnish?"
Said tho missus to me. jasks the business man and the em
ployer looking for help.
"Will you vote just about as you I Proved excellence commands high
To tho missus said I. ' . . , . , , ,
"With a whirl at your cerebral ton' Caruso is 80Ueht for hls mastery.
And with fingers that fly?
Is a candldato yours for his airs?
Or tho color of necktie he wears?
Or tho way that he brushes his
To tho missus said I.
"Whon your cheap little jesting is
Said tho missus to me,
"I will vote for the Flag-and-the-
And a world to be free;
For the triumph of right In the fray,
And tho Yankees' victorious way,
And n peace that shall evermore
Said the missus to me.
From the results of the ballot-box
It appears that she voted all right.
John O'Kcefe in New York World.
The genius, the ability of Sarah
Bernhardt command a fabulous sum.
And so on in every walk of life.
Those who force to the fore in their
chosen avocations name their own
When Daniel Webster was asked
whether there was room in tho lpe-ni
profession, he answered, "There is
always room at the top," and that
holds good today; not alone in the
professions, but in every line of ac
tivity. Mental wealth; the power to
achieve; ability, command place and
One of tho great requirements of
tho present day is ability, says Win
ston Salisbury. In every line of hu
man activity tho demand is for abil
ity to do, power to produce results,
to effect tho objects which tho ad
ducing civilization of tho day pre
sents as desirable or necessary.
Never before has ability, skill to
achievo, commandod more attention
or boon more valued. Never before
has ability of so high crado hem.
. i v.. iv ji 4J. v j n lt inr ornftn .,
quireu. tuo world has never hPnn I w.ntnn oa: .,. 1UI
vancocl ns now i "".:.. roo"B """ springtime
so far advanced as now.
In tho professions, in the arts, in
tho trades in everythingwo find
pooplo engaged whoso education and
training have qualified them for do
ing work which thoso who havo been
before in tho ranks havo been un
able to do.
' College graduates ride as cowboys
over the plains of tho west, plow the
prairies and reap tho harvests, con
duct mercantile concerns, and are
found in many other pursuits as well
s in tho old learned professions
With wider range of intellectual
vision and more highly developed
Tho Old-Fnsliioned Greens
It is springtime! Don't neglect to
give your family some good old-fashioned
greens, says an authority of
tho United States department of agri
culture. If you live in a large city
you may have to depend upon the
greens which some country woman
brings to market or upon spinach or
kale, which can usually be bought
even in winter. If you live in the
country, perhaps your instinct has
already told you that the tender
green leaves of the dandelion, lamb's
quarter, wild mustard, or whatever
variety of greens your locality af
fords are waiting for someone to
gather them for food. People from
primitive times to this havo mnni.
rested a craving for green food as
in iron, for the egg yolk contributes
Besides the iron and other min
eral salts, the leaf vegetables con
tain a very important substance
which the body must have for nor
mal growth and development. This
substance, recently discovered and
for which a name has not yet been
given, is also found in butter fat
and some other animal fats, but not
in every food.
Greens have a place of real worth
in the diet and should be used in
every household not only, in spring
time but late into the summer and,
when procurable, in the winter also.
Tho tender beet tops, celery tops,
radish tops, onion tops, and turnip
tops should not be discarded, hut
served as .greens. A little space in
the garden devoted to spinach, New
Zealand spinach, or French chard
will supply the family with summer
greens and also should aff6rd some
material for canning for use during
the winter months.
Lettuce leaves, which are some
times cooked for greens, and spin
ach, both being mild flavored and
containing much water, require no
water for cooking in addition to that
which clings to the leaves from
washing. Other stronger-flavored
greens are usually cooked in a small
amount of water. Greens should be
cooked until tender, but not over
cooked. A tiny bit of baking soda
added to the water they are cooked
in will help the greens to retain
In the country where meat is cured
at home, it used to be the custom to
keep the jowl of the hog for the es
pecial purpose of cooking it with
greens in the spring. If the jowl is
not at hand, a small piece of salt
pork or the rind from smoked bacon
gives richness and flavor when
cooked with greens.
Children should be encouraged to
eat greens, as they especially need
the iron and the growth-promoting
substance which greens furnish.
Sometimes they object to the slightly
bitter taste which some greens have,
but if made into milk soups, the fla
vor is diluted so that it is not notice
able. Such soups make a desirable
lunch or supper dish for the entire
ii,' over this arrange pieces-, of canned
or preserved tomatoes, dot. with but
ter, pepper, celery salt arid paprika,
then place another layer, of rice on
top, and so proceed 'until the dish is
full. Pour a little of the tomato
juice over the top . and sprinkle
grated cheese over, bake, in a mod
erate oven, thirty minutes. H. L.
Rice Custard Wash, ., one-half cup
of rice, put in a double 'boiler with
one quart of milk and cook until
tender; "then add the yQ$S of two
eggs beaten with four taijlespoonfuls
of sugar, one teaspoon . .of vanilla
and a pinch of salt... ix well and
put in a pudding dish-., Add a
meringue made of the whites of the
eggs whipped stiff witty, .powdered
sugar. Set in the oven tov brown.
Mrs. L. T. .- . ,
Potato Puffs One ciij hot mashed
potatoes well seasoned, one egg,
one-half teaspoon salt and a "dash of
paprika, one-half teaspoon parsley
nhnrmori fine. Beat Yolk' into the
mashed potatoes and1 add seasonings.
Beat the white of egg very stiff and
fold into the potatoes. Mrs. H. M. G.
Rice Cornbread Cooked rice can
be used in any cornbread dough. It
adds lightness to the bread.- The
following recipe is one given by the
rice growers of Louisiana. Three
eggs, one pint milk, one and one
half cups boiled rice, one and one
half cups cornmeal, two tea
spoons fat, one teaspoon salt,
one teaspoon baking powder.
Beat eggs very light, add milk, and
other materials. Beat hard and bake
in shallow greased pan in hot oven.
IMTtnn TJ T.
Mock Pork Gravy Melt lump of
lard in pan; when very hot stir in
tablespoonful o.f flour; let it brown
in hot lard, then pour in hot milk
slowly, beating with. forfcj till,, it boils
and is thick enough. Season with
salt, pepper and butter. Mrs.
B. L. G.
Wartime Gems. One cup corn
meal, one cup uncooked oatmeal, one
cup flour, three teaspoons baking
powder, one-half cup meat fryings,
one cup milk. Bake" in gem pans
slowly. Delicious for -children's
lunch at noon. J. K. D. '
lirimuues. i'roimhiv tha ..
arises from a real need of our bodies
for the materials which such foods
,What is tho particular use of such
foods to our bodies? All green
oaves contain in combination .with
the creen onlnriTu mni ..
less iron. If we are to have rich,
red blood we must furnish this iron
to our bodies. Dandelion greens
are one of the very good sources of
iron, containing more than many
other sorts of green leaves. If we
serve greens with hard-boiled egg
w buiujou, wo nave a ensn very rich
Use a Little Vinegar in Cleaning
All greens mustxbe picked over
carefully and carefully washed. This
is sometimes a loner nmnpsa f
large quantity is required to make
a dish of the cooked greens. It
takes about a half bushel of spin
ach to make a little more than a
Pint when cooked. A half cup of
vinegar in the water in whinh ,
greens are allowed to stand before
washing is of advantage as it kills
the small insects that are sometimes
hard to distinguish from the leaves
We YHt to ell yo hw , . ATT " V WMfcfcfci
kKtchlHie time, how to savo them from wif on a?l the nhell Just ht
to build tho host Home aiado SroodrtTn SDiarr,h,ocil or Bowo1 Trouble how
change yourold one. Above Inrornwtfi" from an ordinary box J
w incubators, feend name today. RXISaIrISSx'co "Z6 ,Clf E",r " hS
War Bread On a iavn ,..
flour three cups oatflakes (ground or
whole), one cup cornmea , one cun
graham flour, one compressed yeast
cake one-half cup meat dripphS
one-half qup corn or any other sy?un
two tablespoons salt. H. L B P'
Baked Rico rith TomatoesTh,
tor a baking dish weMaS
layer of cooked rice in tiie "SttSm of
Bran Cookies Three cups bran,
one arid one-half cups flour, two
thirds cup of milk, half cup sugar,
half cup of lard, two eggs, two level
tablespoons baking powder; 'one tea
spoon salt, raisins if desiredi Cream
the lard and sugar, add-the beaten
eggs with the milk gradually; mix
the baking powder with the flour and
bran and add gradually to.th.e,above;
roll thin, cut with cookie cutter and
bake from ten to seven minutes. Use
vegetable fat in place of lard J better
and cheaper. ' l
Poor Man's Cake Oriehalf cup
butter, small cup sugar, one-half cup
hot water, one and one-naif 'cups
flour, two eggs, two teaspboris bak
ing powder. Bake in long' pan. Ice
top if you wish. Cut in squares.
Apple and Banana Salad Dice
apples and bananas; add chopped
nuts of any, kind, and seryewith
mayonnaise thinned" 'J-ffnli sweet
cream. JF '
Economical Sala'd eeajng One
pound butter, four poundajStouiV one
cup milk, one and oneaJfifttiMpoons
salt, one teaspoon mUstthree
tablespoons sugar few "grk'in cay
enne, one-half cup vinegar, biie-half
egg or egg substitute? Mix spices
with eggs and vinegar inone- pan.
Then melt butter, mixvwith flour,, and
stir.; in milk slowly . until, j&&le is
thickened. Add first mature. It
thickens when cool, so "-add milk
when used, '" ? v
,. C&lli Con Came (Me&iaone
quart tomatoes add ofiwff9!tflSa.
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