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About Valentine Democrat. (Valentine, Neb.) 1900-1930 | View Entire Issue (Oct. 20, 1910)
U AROUND THE HOUSE , , ) , r\ ADVICE AND INFORMATION OF . ) " p r ALL SORTS. Humor and Wisdom Combined in a } Manner That Will Appeal to ' Housewife Desirous of Be- i ing Up to Date. / Gather and burn the rubbish. "Gently to hear ; kindly to judge. " I When a mouse , gets into the home of a Turk it must have a harem scare 'em look. 3 A clothes tree on' which to hang un- finished garments is a great conven lence in a sewing-room. When powdered sugar gets hard , run it through the food chopper. This Is an easier way of breaking the ! lumps than using a rolling pin. In a department store a man is apt to buy the first article shown to him - . a woman the last ; but it takes her a long time to decide which shall be J the last. To thicken gravies for pot roasts or Si stews , put a piece of brown bread in with the meat. When you go to make the gravy rub it up for the thickening. Be careful not to fill the kerosene lamp too full. The oil may be drawn up over the top and get on fire and make you trouble-maybe set the house on fire. Never leave a trunk lid raised when there are children about. They are naturally Inclined to Investigate things , and leanipg against the trunk to look in may bring the lid down upon them with serious consequences. Comfort in a cold country house can be gotten from a small log of hard wood which is slowly heated for some hours in the cook-stove oven , and then slipped into a bag of heavy cotton flannel. It has a very pleasant fra grance that is hardly matched by the customary rubber hot-water bag. Those who intend to dry sweet corn will find the following device a help : Take a piece of planed inch board , $ about six inches square ; drive a six- pennyor eightpenny nail through cen- ter and set in pan ; force cooked cob i down on nail , which holds ear in i place while being shaved. I knew a man who thought his wife ought to look his clothes over every a night to see if the buttons were all I right and no holes in the pockets. And yet : , I never heard that he sat up ! nights thinking of the little things he I r. might do to make his wife happier. . - ' Lots of 'em he might have thought of ! - I Brethren , let's be ready to give as ! well as to take. ( There are candies sold in the form 1 of cigarettes , in boxes in imitation of those the real articles are in. I do hate to see little five and six-year-old lads with these ixj their mouths pre- tending to smoke them. C uldn't you discourage the habiv of buying such I candies , mothers ? When the demand ceases , they will not be made. Apple butter is made with a new un- fermented cider. Fill a preserving kettle with fresh cider and boil it down one-half. Repeat this until you ! 'have the desired quantity. It is well to do this the day before making the apple butter. To every four gallons ' of boiled cider allow half-bushel of pice , juicy apples , pared , cored and uartered. Nearly fill a large kettle with cider and put in as many apples as it will cover. Stir it often , and , { when the apples are soft stir it con tinuously until they are a pulp. Cook I and stir until the butter is dark brown and as thick as marmalade. Add boiled cider if it becomes too thick ; ; 1 and apples , if too thin. It requires no . sugar. Spices can be added if liked , i but we think it better without them. When cold put in stone jars and cover ; it is not necessary to seal ig them. - Farm Journal. I t . I' . , : r. , P- . . . . . . , , . . . - . . . ' . ' . . . - . . ' ; : - ; - , t.-iJ.-- Wedding Cake. One pound of flour , one pound ot sugar , one pound of butter , one cup . of molasses , one dozen eggs , one and one-half cups of sour milk , and one and one-half teaspoon- ruls of soda , three pounds rais- ins , two pounds currants , onehalf 1 pound chopped walnut meats , one-half t pound candied orange peel , two grated nutmegs , two tablespoonfuls cinnamon , one tablespoonful cloves , ground ; two s gills best brandy , one gill best wine. Bake four hours in moderate oven. l t ! , ; Muttonettes. ' Cut from a leg of mutton slices about one inch thick. On each slice lay a spoonful of stuffing made of Y bread crumbs , beaten egg , butter , salt , sage , pepper. Roll up slices , pinning with little skewers or wood- en toothpicks to keep dressing in. Put a little butter and water in a ' baking pan with the muttonettes and cook in hot oven , three-quarters of an hour. Baste often , and when done thicken the gravy , pour over the meat , garnish with parsley , and serve on hot plater. Tomato Marmalade. Pare and slice four quarts of ripe tomatoes , , add four pounds of granu lated sugar six large lemons and one cupful of seeded ! raisins. Put these In a kettle in layers and cook until quite thick. Pack in jars and cover with paraffin. This is a delicious rel. ish. - Beetroot and Onion Salad. Pare and slice some small beet. roots , lay them in a shallow dish and ' sprinkle chopped onion among the r ' slices. Pour first a little oil over them and just before serving add a dressing made of salt pepper , Tin- gar and mustard . - . . . . I 0 1 A ( / a II1 N : / . Jt. / .11Ai . ' N ' . Ci " , \ r4I.rI i nIL ; afrjar , r a t :9 : . . . y , : , , tea "v' } : ' - ; 'L F : 5 i.- i : % . ! x. . i util-t : ; . . : i' _ = = \ 4iy . 'nr - : ' ' q1i ; 7'1" " " , m. . ' : A. ' ' Itf.a r " : . . . . . . ' ' . 1''h' ; ; : : .t : .t.e . . 1' . . , . ' J : . i ; ; ' 1 : . ' 1' ' : . . . . . . , . . " ' " . " ' T\ .U.E. . . , , MR . " ' : iji. ; ' ! : V ' W ; .27U PMJliT ' . L 1ilf// " .H 7.l0HA.Z . " C&ZO21 : ; ' ; - ' , " " ' , nd j'Li" " ' " . 'I ' . . . . . ' ' " r. . . -'L' " : . . : : , \ : " : ' ; ' ! .r ; i _ ; . 'i"i . : . . . . ] . . " ' P''E.fj " " . ' . : ! ? ' ' ' ! , . , . ! -I r : ill . ; : : ; " ' ' 1' " ; ; ; lii " ' : ' f ' { ' ' ' 'JJ ' ' ' : . " ' ; - " ' : ' n : : ; I' - ' " . r II 6 HE PRESENT is one of the most interesting periods in the history ? of lawn tennis in America for the reason that T it is believed to mark the passing of the men who have for some years past held all the places of pre-eminence in 'the Yankee tennis world . and the advent of a coterie of younger players-compar who will be ative newcomers in the game-who the champions of tomorrow. When William A. Lamed in the annnal tournament at New port this autumn won , for the sixth time , the coveted title of champion of America the prediction was made by his friends that It would be his last fr . ' - - - - - - defense or tne post of honor he has suc- cessfully held against all comers for more than half a decade. If Larned does decide next year voluntar- ily to hand over the championship to the man who in the pre- liminary contests wins the right to challenge him , he will but be following in the footsteps of one or two of his famous predecessors who re- tired unbeaten after attaining the highest position in the game. That Larned should think of retiring is by no means strange. In-0 deed , the wonder is that he has been able , to defend his title successfully against the young blood that has appeared in the gam c , for , be it known , t1 > * > redoubt- . .1-.1 L . , _ _ . , .1 I , . _ _ _ _ _ aUlt : . arned JK more " than forty y fears of " - age and has been playing tennis steadily for more than twenty years. That Lamed at the age _ L _ _ _ _ _ _ _ _ _ _ _ _ _ S _ _ _ _ A. oi two score years is yet America's best player , and quite possibly the best player in ' the world , is the more notable when it is taken into consideration that tennis , for /all that it "looks easy" to the uniniti- ated , is in literal truth one of the most strenuous games in the , whole cate- gory of outdoor athletics. Moreover , it is an all-around game. Not only does it call into play every muscle in the body to an extent un- equaled by any other exer- cise , unless ft be rowing , but it requires the nimblest . . . . . . , r f . . ' J3.rYYt , . . fy. 'i : sC'jy ' ,5.y. } ry 5 : r , } : . , ! Y' . : . . . rI : ' y . . .ri'u : " . ' : . . . ' - : w : : . . S" ' , ; , , : : : w w. . : . i.'k > , Ir , i i ' & f , . . . : t : ' p 4 d . - ' . > > ? ' ' > : : : ; : ? ' 't ? ' , ! ) 7 > } ' 9 ' L ' I : : / ' ' - . > 114k , . ' ' : . . . . . . , . ' : . . . . . . . . . < . . . . . . . , : . . . : . . . . . . . . . ' . N\ ; . I + ) - $ . . : ' .5 > : rTH > " - f3t ! ' r , * \ > < ' s"V f'\ ff zqr 1111If 1Ij it , : O./Z' Or.Prc4r (7 4rw2 ? " P..c.A.Y R. y brain i work. To be a'succeSsful racketer a player must think quickly as well as act quickly. . Another veteran American player who stands behind Larned in skill and who ranks with him as affording evidence that youth is not the requI- site in tennis that It is In'some other sports Is Beals Wright , former national champion. As long ago as 1901 Wright had the national champIon- ship almost in his grasp and in 1905 he captured the coveted title. Latterly he has been in a sense eclipsed by Larned , but is yet a splendid and spectacular player. Only a few months ago Wright went abroad and worsted all the best players of Europe and Great Britain , only meet- ing .defeat at the hands of A. F. Wilding , the Aus- tralian player , and that in a contest that cannot be regarded as wholly conclusive. For all the splendid achievements , " , however , ' of the older tennis players experts who are yet very much in the game , there is ample evidence that the time is almost at hand when they must step aside for the group of younger men who have been forging ahead of late in a ifiost deter- mined manner. Oddly enough , almost all of these new stars of the tennis firmament are west- erners. Very much in the public eye just at pres- ent is Bundy , the whirlwind player from Cali- fornia , who this5 year defeated "all comers" and only met his Waterloo when he faced Lamed. Even at that the outcome might have been . dif- ferent had the lad from the Golden Gate state not been ' exhausted by a long series of contests. Even more interesting is the future of Maurice E. McLaughlin , the "boy wonuer" from Califor . . . nia , whom Larned has lately taken up as his pro- tege and upon whose shoulders it is rumored he proposes to let fall the mantle of the champion. McLaughlin , who is yet In his teens , is a dash- ing player , with terrific strength behind his strokes and with a deadly "serve" that is calcu ! lated to disconcert any player in the world. It is now the hope of all American tennis . enthusi asts that Larned , Wright and McLaughlin can be induced to form a team that will go to Aus- tralia and attempt to recover the Davis cup-the great International blue ribbon trophy of the . tennis world-which was won by Australian ! play ers some years ago and which neither American nor English players have ever , been able to wrest from their grasp. The game of lawn tennis resembles in some respects the ancient game of tennis , which in Its earliest form seems to have , been played in the open air. The modern sport seems to have origi nated ahnost simultaneously In the United States and England. Major WIngfleld reduced it to a . " _ tte form in i 'England in the year 1874 , giving , 4 . , . . : . . . _ : . - ' , < , R " . ' . . . ' - . r ) . ft . . Thier % Ort I _ . r u , : 1iJT i Y.rl IL. j , . ' . . w f aye .4.hR'i Gr. i : J : . . " .Liua . : a , , t . , y i wYl y'ia' ' v" ' . I ' I.ri' u ' lN1PI0NSH11 , ; nr . it the hopelessly classical name of "Sphairistike. " Un- der the auspices of the Ma- rylebone club rules were for- mulated the following year for what was then definitely known as tennis. The "hour glass" court was retained , with the net five feet high at the posts and four feet In the center , and the serv- ice lines 25 feet from the net. The ball used was cov- ered , weighed Ity ounces and was 2 % inches in diam- eter. The earliest form . of tennis was replaced in 1876 by a rectangular court. In 1879 , when volleying , - was introduced by the Renshaw brothers , the service line was brought one foot nearer the center and the height of the line was raised again to three feet six Inches , making the ad- vantages of the different styles of play more equal. a Eight years later the English National Lawn Tennis association was formed. Ever since then It has been the governing body for England and the surrounding countries , in which the game has since spread. The courts of all countries have the same dimensions. The following is the official description of the American court : The court is 78 feet long and 27 feet wide. ' It is di vided across the middle by a net , the ends of which are attached to two posts , standing three feet outside of the court on either side. The height of the net is three feet six inches at the post and three feet in the middle half way be- tween the side lines and parallel with them is drawn the court line , dividing the space on each side of the net into two equal parts , the right and left courts. On each side of the net , at a distance of 21 feet from it are drawn the service lines. Two kinds of game are played , "singles" and "doubles , " two partners on each side. The choice of sides of the court and the right to serve first are decided by the toss of a coin. The players stand on opposite sides of the net , the player who first delivers the ball being called the server and the other the striker-out. At the end of the first game the striker-out becomes the server , and so on alternately. The , server deliv ers the ball , or service , from the right to the left courts. It must drop between the service line , half court line and side line of the court , diagonally : opposite to. that which Is being served. The system of scoring is framed on a basis of 15 for each stroke won ; but the third stroke is called 40 instead of 45. If both players win three strokes , the score is called "deuce" instead cf "forty ail. " The winner of the next stroke scores "advantage , " and if i he also scores the fol- lowing stroke , he wins the game. If the stroke falls to the opposite side * the score goes back to "deuce. " Similarly the player who first scores six games wins the set , unless both should have won five , when a player must winx tv/o consecu- tive game ! : : to score the set. If he fails , to do this the score is once more called "games all , " and the same conditions prevail at every : set. The players ) change sides at the end of every set. . All l championship : ! matches have since 1S8C been determined by the winning cf three sets out cf fivt ; but since 1897 the English system of handicapping occasional ! has been employed but I . ' , I _ .1) _ ' . . , . . : . . : ; " , , , - . ' ; ' , . - ' . . > / . . . . . , , - i I . . I 1\ v , } L f44R , } ' , .ti . , , . nf"4 R t . , , .r rJ b my /1/f I . ' J7 , ' . ' .j . I'L4R.y T IMI : A4' ! ' , i Y..Y yi ; rUH ' / ' . s. . w.4 ate' , d \ . 'eL zi , v 4. r S1 , yW1 : : "i 41i. ' " . n : { 'r2/ / ' . r.t $1 ' 1lIH zlpL. . I'LR ! gnJV.r ! rGtL. , , t 1 . , , . , ru' - , fa 6ti' ' ff&rfK $ & & % VMf > ' r { ! i ! /1 r7w" t n. 7 d + Jc . . : c. . " ! . . . : : : : - \ G \ \ \ , f / c - - - - I ' I I I . v ' V . " ' = " .f = = . 66 ; . rRIr ; , . .iYlLrrr zrn W ffEW .borTVolro.eR' . , 7f..zAU HYUwithout without the use 01 dif .Iff .AcrJO.2f ferential tables. Brief- ly , a player is benefited by giving or owing . strokes or giving bisques. A bisque is one point which can be taken by the re- ceiver .of the odds at any time in the set , ex cept after a service Is delivered or by the server after a fault. The game was played in America within a year of its adoption in England , at Nahant near Boston. The next year a court was laid out at -New- port , R. I. , which has since been the Ameri' can headquarters of the game , although it - \ has grown to such an extent that , in addition to the national cham- . pionships there are held every year 26 , or more champion- ship contests . by single " states or groups of states. The first open championship g am e was held on the grounds of the Staten Island Cricket club in 1880. The next year the United States Na- - . . tional Lawn Tennis , association , was formed , ana rules adopted , which have , however , been modi fied and altered from time to time , and since then the national championships have always been " played at Newport , R. I. A number of English players have frequently taken part in these championship games , with marked success at first , which gradually : diminished as the Ameri- can play developed along national lines. These may be summed up under these heads : The screw service , whereby the ball is made to curve in its downward flight , like the "out drop" of a base- ball pitcher , imparting a double and most baf fling motion ; the practise of volleying from a position so close to the net that these strokes can kill the ball ; the development of the "stop" volley , whereby the ball Is simply stopped with a loosely held racket and falls over the net " " with cut that "dead ; lobbing very high a slight gives the ball a back twist. The American asso ciation has recently modified one of the two im portant differences between the rules of play in England and America by limiting the rests to which players were entitled between sets , to one rest after the third set and no more. The other difference , the foot-fault rule , remains. Professional Eaters Many striking customs of their past are still preserved by the Indians of the northwest , and of these none Is more interesting than a peculiar practise yet followed by the Sioux of the Devils Lake reservation. It appears , on competent authority , that from time immemorial these Sioux have adhered to an etiquette whereby it is the bounden duty of the host to supply his guest with all the food he may desire , and as. a rule the apportionment set before the visiting Indian is in excess of the ca. pacity of a single man. On the other hand , by the saine custom , the guest is obliged to eat all that Is placed before him , else he grossly Insults his entertainer. Now , it was found that this practise would work a hardship , but instead of dispensing with the cus tom the Indian method of reasoning was applied and what is known as the professional eater was brought to the front. While the guest is supposed to eat all that is placed before him , It serves the same purpose if his neighbor assists in devouring the bounti- ful repast , the main object being to have the plate clean when the meal shall be finished. It is not always practicable to depend upon a neighbor at table to assist in getting away with a large dinner , and In order to insure the final consumption of the allotted portion visiting Indi ans call upon these ! professional eaters , whose duty it is to sit beside them through a meal and eat what the guest eats. The professional eaters are never looked upon in the light of guests but more as traveling com- panions with a particular duty to perform. These eaters receive from $1 to $2 and even $3 for each meal where they assist. It Is stated that one of the' professional eaters was tnown . to have disposed of some seven pounds of beet' at a sitting. . - New York Herald. I To love nobly , profoundly ; to love at once with the mind and with the heart ; to dedicate to an other our sympathies , ow' reverence , and our trust , is the highest and the deepest interest of edstence.-Qulnlan. " . - - - 4. . ' - - . I a PREPARATION OF ROLLED HAM Method of Putting Up Delicacy That Is a Favorite With Almost Every One. One ham , a paste of flour and water , browned crumbs. Wipe tho ham , and soak it in cold water overnight , then dry it well. Turn it over and with a sharp-pointed knife make an incision through the shank bone and by dint of cutting and scraping turn the flesh - right back from the bone , no matter where the bone is. Keep the knife as close to the bone as possible so as not to gash the meat in an unsightly manner. When all , the bone is out , roll up the ham from side to side , making it look as much like it was at first as pos- sible only narrower. Tie it firmly in. shape with tape. Wrap it in a thickly greased paper , then cover with a stiff paste made of flour and water. Put the ham on a baking tin in a hot oven and bake it for three and a half hours. Have one heaping tablespoonful of dripping in the tin with which to baste the ham frequently. When done take off the paste and paper , cut off a piece of the shank bone and push it into the knuckle end to represent the leg bone. Pull off the skin carefully , sprinkle some nice- ly browned crumbs over and pin a frill around the bone. To . . . ascertain how long a ham should be cooked , weigh it and allow half an hour for eac'i pound it weighs. GOOD IDEA FOR TOAST RACK PA . , Easily Made From Piece of Ordinary Baling Wire , and Always Serviceable. . The toast rack shown in the accom- panying illustration may be made from a piece of ordinary baling wire. After thoroughly cleaning it , the wire should be sent back and forth until . , the toaster is of the desired size , then r the ends should be bent down one . inch to hold it above the stove. The iron lid from an ordinary cook stove may first be placed over the flame and the heat regulated as desired , and the device shown will prove a very satisfactory toaster. . HINTS FOR BAKERS OF CAKE Thing vAlways to Be Remembered la l Never to Mix Sweet and .Sour Milk. . The woman who bakes cake should heed these little hints : In recipes in which milk is used as one ingredient never mix sweet and sour together , as that has a tendency to make the cake heavy. Always sift the flour , not merely be- cause there may be dirt in it , but be- cause packing injures its lightness and sifting restores it and makes. bread and cake lighter. . Before beginning to mix a cake it is ' . . better to collect all the ingredients ' J which enter into it , otherwise one or more of them may be omitted and thus spoil the cake. " , All cakes without yeast should have the flour mixed in quickly just as it goes into the oven. , An oven to bake well must "have a " - regular heat throughout , but particu- larly a good heat at the bottom , with. out which a cake will not rise in bak ing as in making. I Pickled Peaches. , Make airup of four pounds of sugar to one quart of vinegar , two" table- spoonfuls each of whole cloves , stick r cinnamon broken in pieces tied in a muslin bag and boiled in the vinegar . and sugar. Rub the velvet from a peck of peaches and cook a few at a time in the sirup until tender then ; place them in a stone jar or crock , and after boiling the sirup down a lit- tle , pour it over the peaches and cover. These are delicious with oys- . ters ( fried or escalloped ) , and will keep a year. - . 4 Gathering. . : To gather nicely on the sewing ' ma . chine make the tension quite loose. Then pull the top thread tense and then the lower one will not pull . through , as is often the case when you draw it up. It also saves tying the two ends together. Filling for Wall Cracks. ' Cracks in walls may be filled up. with plaster of paris. Mix : this with vinegar instead of water. It will then be like putty and ' can be used with ease. If mixed with water it hardens so soon that it is very difficult to use it quickly enough. ' Fruit Pastelles. One pound dates , one pound figs one pound raisins one cup English walnuts. Put all through meat grind- er twice. Roll in little balls and then roll in granulated sugar ; press fiat with an English . walnut on top. Very nice. , . Stuffed Peppers. Make a stuffing of cooked rice , toma toes , a little minced onion , and salt. , Fill sweet peppers , after seeds have - been removed , and bake until tender , , ' basting frequently. . . 4 . . ti - ' 4 . - .
