THE OMAHA DAILY REE: SUNDAY, MAY 10, 1001.
20
ANSWER TO ADVERTISEMENT
JtrimUb Grider of St. Joieph Made Grut
Through Publicity.
NEGRO ON WHOM HONOR WAS THRUST
tlrnln llmcmli l HIkc In Ml.; (Icrnnlon
ami Ability to I'rollt li III
llitimiiil 0iinrluiill)'
MlllO'M Him,
Jeremiah Grider, colored, editor of the
World's Agitator, published at St. Joseph,
It an Omaha visitor.
Jeremiah Orlder Is one of the most Inter
esting characters developed slnco ante
bellum dnyH. tin Is a black man of the
befoh the wah, sah, type, yet ho has caught
tho progressive spirit with which his race
has become imbued durliiK tho last quarter
century. Ten years ago ho was working as
a knlsomlncr In Kt, Joseph and was un
known outside of his own Immediate circle,
lie could not wrltn nor read. Now he Is
the editor of a paper and his namo is fa
miliar throughout tho stato of Missouri.
The newspapers have within the last six
or eight years given him hundreds of col
umns of Apace yes, hundreds, for thero Is
scarcely a day that tho namo of j'cromlnh
Orlder does not appear In print. This
system of keeping everlastingly nt It, ns tho
advertising mnn would say, has given to
Grider moro notoriety than falls to tho lot
of tho average man.
I'nurr nf (lie l'ri'HH.
Tho transition of this ante-bellum negro
from Isolation to prominence Is n striking
Illustration of the power of tho press, for
a St. Joseph newspaper reporter who left
that city sovcr.il years ago literally thrust
greatness upon Jeremiah Orlder. The afore
said reporter used Orlder as n subject for
"funny stories," simply because he was nu
unique chnracter and, being unable to read,
had to "stand for" anything that was
printed about him. Interviews on all tho
leading questions of the day were put Into
Orlder's mouth and his picture frequently
appeared In conjunction with these Inter
views. Results: Orlder was forced to loam to
read In order that ho might understand
what was being said about him nnd a lit
tlo learning In his case did not prove dan
gerous. In fact, no profited thereby and
learned moro nnd moro.
Kverybody tnlked of Orldor. An enter
prising music dealer published a "Jeremiah
Orlder Two-Step," and tho engraver em
bellished tho front pago of tho sheet of
music with a sllhouetto of watermelons and
crap games. Several udltlous v.ero ex
hausted. A cigar factory nnmed a brand
of 10 cent-goods for Orlder. liartendcrs
Introduced a "Jeremiah Orlder cocktail."
In fact, tho namo of Orlder wns displayed
everywhere. And all this becauso of the
frequency with which Orlder's name ap
peared In print. Starting as a Joke, ho be
.camo a reality.
In ways of politics ho proved to bo crafty
and It wasn't very long until Orldor car
ried the vote of his ward In his vest pockot.
Ho organized all of tho negroes In the
town, and by holding tho balance, of
power, ho onco overthrew a city adminis
tration In St. Joseph and elected n ttckot
that had for several years been hopelessly
In tho minority.
Uiinlnt l.lxt of Tltl.'H.
Tho reporter who discovered Orldor
dubbed him, "Jeremiah Grider, bridegroom,
kalsomlncr and politician, also colored."
The bridegroom refcrenco was duo to the
fact that Grider married a dusky bello with
money about tho time ho begun to bo
prominent. Tho catchy connection In which
Grlder's namo wan used In tho papors gavo
him fnmc abroad, and In 1807 he wns ap
pointed custodian of tho house of repre
sentatives during tho legislative session.
This gavo him opportunity to extend his
acquaintance and nt tho close of tho ses
sion ho wns appointed superintendent of
a stable of fine horses owned by tho warden
of the penitentiary. The St. Mollis papers
gavo him columns of space nnd hu was
soon tho most widely ndvertl3cd colored
man In Missouri.
At length Orlder drifted back to St. Jo
seph and established n wrkly nowspapor
over which ho has execluslvc control. Ho
has a peculiarly hearty laugh which Is bet
ter than anybody's minstrel show, nnd
several times during his tenuro at tho
Missouri legislature tho speaker of tho
houso had to suspend business until tho
scrgeant-ot-urma could hustle out Into the
halls nnd suppress the black man's laugh-tor.
I) AMMtl
ivi.i:n nv a fSKitM.
A Xrw IMxeovrrj- Unit KIIN tlir tiffin
ii ml I'ri.trtitM IlnltliifN,
Pretty nearly nil the hnlr preparations
for dandruff have some merit In allaying
Itching of tho srnlp, nnd In being n fairly
good dressing for tho hair, but there Is
only ono tint rerognlzcs what causes
dandruff, falling hnlr and baldness, and
thnt destroys that cause, a llttlo germ
cnln Its wry Into tho scalp, down to the
hnlr root, where It snps that vitality, caus
ing dandruff as It digs up tho scalp Into
llttlo whlto scales. Unless It Is destroyed
thcro'a no permanent stopping of fnlllng
hair nml euro of dandruff nnd baldness.
Newbro's Herplcldo kills the germ, "Do
stroy the cause, you remove tho effort.
TABLE AND KITCHEN,
Practical Suancstlons About Food and the
Preparations of It.
null)- Menu.
MONDAY.
BREAKFAST.
Krult.
Cereal. Crenm.
Poached Kggs on Toast. llacon.
Hominy Drop Cakes. CofToc,
IA'NUH.
Sliced Cold Veal. Urolled Tomatoes.
Strawberries, Chocolato Cake.
Ten.
DINNKll.
Clam Soup.
Braised llcef. Holb-d Potatoes.
Stewed Onions. White Sauce.
Sago Pudding.
Coffee.
BRKAKKAHT.
Krult.
Cereal. Cream.
Veal Mince with Potnto Border.
Wnfllcs. Maple Syrup.
Coffee.
MJNCH.
Pressed Chicken. Lettuce Mayonnaise.
Butter Cakes. Cocoa.
DINNKH.
Potato Soup.
Scallops of Beef and Tomatoes.
Creamed Carrots. Corn.
Lettuce.
Itlco Pudding. Coffee.
WKDNKSDAY.
B I US A K FAST.
Krult.
Cereal. Cream.
Broiled Lamb's Liver.
Oermau Fried Potatoes.
Buttered Tonst. Coffee.
Ll'NCH.
Sweetbread Mayonnaise.
Crenm Biscuit. Cucumbers.
Baked Custards. Tea.
DINNER,
Cream of Tomato Soup.
Marcnrlnnl Croquettes. Cheese Sauco.
Jellied Hnm. Mayonnaise.
Strawberry Pancakes.
Coffee.
I'DHFKCTIOX IN SAUG'U MAKING.
"It PriMoUi-lh ii Flnr Appetite If Snnee
Your Merit lie Ily."
Good sauces arc not ns difficult to make
us la so genernlly believed, the failure
to succeed In this particular branch of
tho culinary nrt lying In tho fact that
the average cook doc3 not, first of all,
Nutritive, Refreshing, Economical in use. A breakfast-
cupful of this delicious Cocoo. costs less than one cent
noli at au grocery iorcj iirncr 11 ne.u iimc.
The Master Grain Staff Food
Granola
Made by the Expert Fathers of Cereal Products,
The BATTLE CREEK SANITARIUM FOOD CO.
It Builds Hardy Nerve and Muscle Strength
For big, strong men, little children nnd Invalids. The starch In this food
has been turned to dextrine nnd true sugar, thereby saving the stomach
this work, which is necessary before nutrition can result.
Eat Granola and Live
Live well and be well while you live. Kvcry package of genuine Granola
bears u picture of the Battle Creek Sanitarium. Sold by all grocers. Beware
ot ttnitations. Drink CARAMEL CEREAL and sieep well it leaves the nerves
STRONG. Send 3c for Granola sample to
Battle Creek Sanitarium Food Co. MTTSi?EEK
WATER BUGS,
CROTON BUGS,
COCKROACHES,
RATS; MICE and a11 other vermin eat
Stearns' Electric
Rat and Koach Paste
and die, lenviiiR no odor, ns one ingredient dries up their
bodies. It has been in general use in houses, stores,
hotels, factories, offices, public buildings, etc., for 25 yrs.
55 cents a box at DmgRlsts and Uroccrs or scut direct prepaid.
STEARNS' ELECTRIC PASTE CO., Chicago, Ills.
understand the Important part they play
In tho preparation of foods, and docs not
give sutllclcnt time nnd study to tho man
ner of making them.
Wot tolls us that there Is no good cook
ing without good snures, and It Is un
denlnblo that many otherwise excellent
dishes arc ruined by being served with n
poor sauce.
Good sauces cannot bo made from poor
materials, though It Is not necessary that
the substances used he expensive, but they
must bo suitable. The American cook will
spend more for materials In tho making
of her sauces for ono meal than would
furnish a French, German or Spanish cook
with supplies for a dozen sauces. Tho
foreign cook would not attempt to substi
tute water for broth, or vinegar and water
for wine, as does tho American cook, and
yet they can produce tho most delicious
sauces at half tho cost. Ono wastes from
not knowing how, while tho other can
afford tho better, richer materials becauso
they waste nothing good through careless
ness and Ignorance.
Arc Snurrs Wholnnnipi
Why not? Having admitted that there
are sauces nnd sauces, wo must acknowl
edge that n sauco from thohimdn of a
careless or untrained cook is quite ns dan
gerous to good digestion as any other sim
ilarly mistreated food preparation, nut
from the hands of the artist It Is mire to
mcot such approval of tho senses as to
aid rather than Interfere with tho assim
ilation of our food. A noted lover of good
living so highly valued tho skill of the
cook In tho preparation of his sauces he
deemed him worthy of knighthood, and
expressed his approval In such wise:
An exquisite and polgant sauce,
For whlcll I II say unio my cook, mere a
cold.
Go forth nnd bo n knight. '
Thf OrlKln of Our Hiiiicpn,
While Americans are cosmopolitan In
tbclr sauces and have, from tho abundant
supplies of nature, originated many dainty
and delicious which nro unknown abroad,
they havo derived tho original Idea of
most of their finest sauces from the French.
Hut what few American eooks understand
Is that the French, who excel In variety of
exqulstto sauces, havo really but two
original sauces for meats nnd vegetables.
With theso foundation sauces they use
skill, cultivated taste and originality In
playing tho many variations with theso
two keys.
Tho cspagnolo, or brown sauce, and tho
whlto sauces are, ns tho French express It,
tho "mother of sauces."
Understanding how to make these two In
perfection you can ring nny number of
changes, ns they can bo made to suit tho
tasto nnd accord with tho dishes they
arc to be served with. A hundred varieties
can bo made Just as well as one, by adding
or lenvlng out ono or moro substances or
by ndoptlng a llttlo different mode of
preparation.
So much lmportanco havo tho French al
ways attached to their sauces tnat the
names given thorn arc often noted nnd
historical nnd generally designate their
originator. When ndoptlng thom for tho
Amerlcnn kitchens wo must of necessity
retain these nnmcs In many Instances, for
want of something moro appropriate, ns
tho namo does not signify the nature of
tho sauco, but tho person who designed
this particular combination.
American .Simeon.
If wo havo a class ot sauces which nro
strictly American they aro tho pudding
nnd dessert sauces. And In these we show
an apt appreciation for tho eternal fitness
of thlng3 by combinations produced, though
tho cook falls, moro or less often, to give
but an exasperating idea of "tho might
havo been."
Exactness In Proportions Must De Ob
servedFollow sot rules In this respect, as
thero must be no guessing or cnrclcss
measurements. Tho foundation of the
sauco which consists of a solid and liquid
must be In exact proportions nnd mixed In
a certain manner, In order to give smooth
ness and proper consistency. Flour nnd
eggs aro tho thickening agents, butter Is
to enrich and give smoothness; but these
must bo used In such proportion ob will
comblno with tho flour; otherwise, unless
you want n butter sauce, you will havo ono
that Is badly made. Seasoning and flavor
ings nro a matter of tasto, but cultivated
to a nicety In order to got tho flavor of
"somo subtleties" that are so pleasing.
Accessories to Sauces While thero Is
considerable license, yet n strict regard
must be paid to suitable combinations that
will not be out of tune with the meats,
vegetable or artlclo of food with which
you Intend serving the sauce.
Mushroom sauco, or powder, Is a de
lightful addition to many uauccs, and also
a dash of curry.
Mushroom, walnut cr tomato catsup, a
few chopped oysters, lemon juice, paprika,
chopped gherkins, pickled walnuts or green
peppers go nicely In a sauco to accom
pany beef or veal. Pickled walnuts aro
also considered suitable for brown sauco
for pork chops and boiled mutton needs
the piquancy of caper sauce. Horseradish,
cucumber and onion sauces aro threo fa
vorite meat sauces, either hot or cold.
Somo Things to Komember Do not uso a
straight bread flour for sauce. Havo tho
butter bubbling 'hot when tho flour goes In,
but not colored, unless you aro making a
brown sauce. Cook both well together be-
foro adding tho milk. This prevents the
sauco from havleg a raw, pasty taste.
It Is necessary to stir all sauces con
tinually while they nro cooking until they
begin to thicken and tho starch Is suf
ficiently cooked to remain lu suspension
and not fall to the bottom ot the sauce
pan. Do not wet the flour before stirring It
Into tho liquid, or It will not combine with
tho butter which will float on tho top.
Add tho salt 'when the sauco begins to
thicken. Do not bo extravagant In tho uso
ot seasonings or let any ono seasoning of
flavoring predominate. If a hot sauce can
not bo served bb soon as made, cover closely
and keep warm over hot, but not boiling
water.
When vinegar Is added to a boiled drosi
Ing, heat tho butter or fat with the vinegar
pour In gradually, beating rapidly and con
tinue to beat If It shows signs of curdling,
until It Is smooth. Do not bent or strain a
flour sauco If you cau avoid It, as It makes
It pasty.
If an uncooked sauco curdles on adding
vinegar or ncld, chill It thoroughly and then
beat It smooth.
IMnln Willie SniiiT,
Measure all your materials before you
begin cooking. Tut two lovel tcasponnfuls
of buttor or oil In a saucepan; mensura two
level tablespoonfuls of Billed flour, uso
patent or pastry, and ono cup of warm but
not boiling whlto stuck or broth; water can
bo used If tho Banco Is for vegetables; but
broth Is best, as tho former makc3 n rather
pasty 6auco. Molt the butter and let It gut
bubbling hot, but not the lenst colored. Add
tho flour nnd then stir rapidly while It
cooKb a few minutes. Then ndd tho broth
and stir constantly, but not rapidly, until It
begins to thicken; ndd half a tcaspoonful
of salt a nil two dashes, six shakes of whlto
peppor. Let It boll up for n fow minutes
and It Is ready to serve.
For a crenm eauco uso milk Instead of
broth or half a cup of cream and half a
cup of broth or stock, nnd proceed In samo
way as with whlto sauce.
Ilrnwn Saner.
Tho formula for this Is same as for
whlto stock, except thnt you brown tho
buttor and fat, then ndd tho Hour nnd
brown, or uso browned flour, using a llttlo
moro "flour In n brown sauce, ns the brown
ing destroys, In a measure, the thickening
power of tho flour.
With these two, or rather throe founda
tions, ou can Invent any number of pal-
Purity vlt.
XVill you use lard or animal fat buhich may carry disease
bvith it or bvill you use a pure, cleanly -Vegetable oil? you
must meet the issue squarely as thousands of other intelligent
people are doing, and upon your decision depends the health,
possibly the litres of those you lotJc,
WEJlfON
VEGETABLE ODORLESS
COOKING
OIL
A
Is not only ab
solutely clean and
healthful, which lard
may not be, but
is perfectly digestible
which lard is not. This choice, pure product is
Superior to Choice Melted Butter
because it is richer, has better cooking qualities,
is more conveniently handled and costs much
less. Try it. Sold by all grocers. Send us 4c.
in stamps, mention this paper and receive our new
cook book.
tOesson Process Co.,
120 South Third St.. TH ILA DEL TH J A .
BANNING ADV CO.
THE
HARDEST
WORKERS
Have spells of "tired
feeling" now and then.
This feeling is caused
by some derangement
in the stomach, liver
kidneys or bowels, and
must be removed before
the natural vigor and
buoyancy of spirits can
be restored.
PRICKLY
ASH
BITTERS
quickly corrects the dis
turbance, purifies the
bowels, helps digestion
and sends the blood
tingling through the
veins, carrying life and
renewed energy
throughout the system.
SOLD BY DRUGGISTS.
PRICE, 51.00.
I'UHKi: 01? TOMATOKS.
One ran of tomatoes, three pints of water,
two tnlileRnnnnfnlH nt Cnilnlir'" He
llriiuil ICvtrni't or lleef, one tnblespoonf ul
or cnoppeci carrot, two sprigs or parsiey,
two cloves, two tabiespoonf uls of Hour,
one-fourth teaRpoonful of peppor, ono and
one-half level tnblespoonfulH of ,snlt, two
lovel tablespoonfuls of sugar, one nnd one
hnlf cups of Htalo hrend frco from crust.
Put tho tomatoes, parsley nnd cloves In to
11011, pui 1110 muter In n small irying ran
nnd when It bubhloH mill the vecotnbles and
cook Hlowly ten minuted, then remove tho
vegetables from the butter and ndd them to
tho tomatoes, add tho Hour to tho butter
remaining in tlio pan and cook till rrouiy,
Htlrrlnir constnntlv. mid this to tho toma
toes with the Halt nnd pepper, cook thlrty
llvo minutes, let tho bread rook In tho
water with tun lixtract of lleer tiurty min
utcH. Blmmerlng all tho while, strnln thn
Innnitn Into thin llnnlil n nil then nut all
through a lino sieve, return to the lire, let
boll up once, taste to make suro tnnt 11 11
properly Bensoncd,
Whipping Cream.
Unsalted Butter.
Fresh Butter 3 ilk.
Waterloo Creamery,
lt17 Howard St.
Now Creamerv.
atablo sauces which you will find most
usoful in aiding you to dlspote of many
odds and ends and cold meats and veg
eUblea that otherwise uouia Ua wasi
THE
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