Evening Republican, Volume 14, Number 180, Rensselaer, Jasper County, 30 July 1910 — Page 3

IN VOGOE

WHITE WOOL SCARF [directions for crocheting PRETTY ARTICLE. rHow An Attractive and Useful Little ; Garment May Be Made Wftlv ( Ease by Any Clever Woman. Our model Is worked In white ivorlne wool, with a No. 10 bone hook—trlcoter. But almost any other kind of wool and suitable .hook may be used. Work a chain for width of scarf—this and also the length, Is entirely at the discretion of the worker. Row I—Draw up a loop through | each chain stitch; draw the wool >-■

through the end loop, then work off the rest of the loops two at a time as In ordinary tricot. Row 2—Commence as usual, but ipass the hook through the upright thread, and also through the top thread between that and the next upright, and draw up a loop through both threads at once, then draw a loop through the top thread between each of the uprights as far as the last two stitches, this time take the upright and the top thread following together -—as at the commencement of the row, draw the next loop through both front and back uprights of the last stitch; work off as before, drawing through one loop at first, and then through two eT a time for rest of row. Continue repeating this row for length of scarf, the two stitches at each end of the row making a nice firm edge on both sides of It, and will prevent the work from slanting. Along each side work a double crochet in the end stitch of the first row, *, pass one, five trebles In next, pass two, double crochet In next, repeat from *. Work a single crochet—or chain stitch—ln the top back thread of each stitch of previous row. Before commencing the fringe, work about three rows of five chain loops upon each end of the scarf. For the Fringe—Cut the wool Into 26-lnch lengths, pass the hook through the first loop at end of scarf, fold four strands of the wool exactly In half and draw them a short distance through, forming a small loop, draw the eight strands, right through this loop and pull gently, drawing the knot dose up to the work. Repeat this into every loop, taking care all the knots are turned the same way. To knot the fringe, take four threads of the first tassel and four threads of the next one, and tie them together about an inch below the other knots, “'tie the remaining strands of the second tassel to four of the third one and repeat to end of row, being careful to keep the knots quite level. Tie another row of knots an Inch below these, but this time taking the eight strands of each tassel.and tying them together. Tie two more rows of knots at equal distances below these and cut the ends level with a pair of sharp scissors. ;x:; ».

The Fashionable Umbrella. It has a long—very long, handle. Apd a great round sliver cap. * Or a severely plain hardwood handle. If there Is any engraving it Is done In old English letters. Colored taffetas—dark blue, red, green or brown, are almost as much Ifn vogue ks black. Smooth finished hardwoods, Inlaid with silver, make elegant handles. Many men prefer the wooden stick i—ias being more substantial and masculine looking than the steel rod. How to Wash the Jabots, i Dissolve a pinch of granulated sugar jin a basin of water and wring the ar- : tides out in it Roll them In a cloth id them Ue for half as hoar. (When Ironed they win look likene*.

JAPANESE BAMBOO BOXES

They Come in Nests and Are Useful for Holding Many Articles of Young Girl’s Wardrobe. Japanese bamboo boxes, which come In nests, are useful for holding the many trifles of a young girl's wardrobe. It is only recently that these offerings from the orient could be obtained here, but now all the leading shops dealing in eastern goods keep them. The original set comprises six rectangular receptacles' about two or two and a half inches in depth. By using the larger of each group of two for the cover one may have three separate and convenient places in which to keep ribbons, gloves, collars and the various trinkets which so easily lose themselves in a dresser drawer. The rich reddish brown of the bamboo cannot fail to please the eye of any gtpj. The wood is spilt into strips about half an inch wide and wgven. together in an open basket pattern. The edges are strongly bound with strips of the bamboo, laced together. Other baskets are to be found in this same material, and the fern holders are unusually charming when filled with fresh green moss and delicate green sprays. These baskets are lined with dull brass boxes, which slip into the bamooo part, so that they do not show from the outside. For country houses they are particularly well adapted, and so are the large handled baskets for holding the garden flowers a 3 they are freshly culled. Japanese straw sandals are another useful article which can be picked up in these oriental shops. They have woven soles of grass or fiber, with cross straps of flowered silk to match one’s kimono. Or If they do not match in coloring the original straps can be covered with a silk that does. Other sandals haye embroidered coverings for the toes and are heelless like the strapped ones.

IN AND OUT INDICATOR

Simple Form of a Very Needful Ar tide That Can Be Made of Cardboard and 81 Ik. An In and out indicator is often a very needful thing and we Bhow In our sketch a useful and simple form of this article that may be easily made. The sise given In the left-hand diagram will be found quite large enough for all practical purposes. To make It a piece of stout card-

board four by five inches In sise Is smoothly covered on both sides with pale blue silk and the word “In" is worked on one side and the word “Out” on the other. It is edged with a dark blue silk cord carried up Into a loop at the top by which the Indicator may be suspended from the wall. On going out the card Is easily lifted from the nail and reversed and hung up again, and on returning It can, of course, be reversed again. Attached on the right hand side by a fine silk cord 1s a pencil, and on the left, fastened In the same manner, some slips of paper for messages.

Lingerie Dresses.

A very simple white embroidered frock may be vastly Improved by embroidering over the design In colored silk. Flower designs, of course, best lend themselves to this treatment. One very pretty lingerie dress embroidered In a rose pattern has been worked over In pale pinks and greenß at the yoke and the girdle, thus giving a distinctive touch to a dainty but rather usual frock. The embroidery done In this way Is especially effective In deep skirt flounces and In a running pattern down the sleeves. Often only a part of the white design Is thus colored, and combined with a hat and a parasol to match, the simple dress may thus form the nucleus of a really striking costume.

Light Colored Dresses.

To keep light colored summer dresses and stockings pretty and fresh looking, purchase packages of any standard dye, as many eolors as you have different colored dresses. Dissolve each dye In about a quart of boiling Irater, and when cool bottle. When washing your pink or blue dress add a few drops, or sufficient to make the Aesired color, of the pink or blue dye, as the case may be. to the last rinsing water. Just as a few drops of bluing added to the rinsing water will benefit white goods, so this compound will restore the faded dress to Its original bright" ness. Thh dresses ihust be fating to dry In a shady place. _

EXCELLENT BUTTER CAKES

■ 'll ■■ '• '* ./ Instructions thSt Will Enable the Cook <to Prepare These the Moat Appetizing Way. Sift together three cups of flour, four and a half level teaspoonfuls of baking powder and three-quarters of a level teaspoonful of salt. Rub into this twa tablespoonfuls of butter until the flour looks and feels mealy, then add one and one-half ounces of milk, land beat for a moment to a smooth dough. Have a coarse linen or canvas cover for your molding board and a woven cover for the rolling pin. Turn the dough out on a well-floured cloth and toss into a ball with a khife. Slip the cover over the pin and rub it full of flour, then roll out the dough with light pats. This should be moist, so it will stick to anything but the well-floured canvas. It mußt not be touched with the'hands except when the cakeß are laid on the Roll the dough out into an even sheet, about threequarters of an inch thick, cut out with , a biscuit* cutter and bake on a granite griddle, leaving them far enough apart so they will not stick. The fire should not be too hot. When the cakes puff up to double tSelr size, turn and bake on the other side. Have a second batch baking while the first Is being eaten, like griddle cakes. Serve hot, so the butter will melt at .once when the cakes sre split and the butter is spread between them.

Labor Saving Cleanser.

The labor of housework may be materially lessened and better results obtained by the use of kerosene Instead of soap, powder or polisher. Itls a foe to soil and grime, which disappear under Its use as if by magic. To Wash Windows—Add one-half cupful of kerosene to a gallon of cold or tepid water. Wash with one cloth, wipe dry with a second, and then rub lightly with a third. The result will be windows of a brilliancy and transparency not to be obtained by any other means. Mirrors and chandelier globes may be treated in the same manner. To Polish Hardwood Floors and Woodwork—Wipe the surface with a cloth slightly dampened with kerosene, then rub lightly with an old soft cloth. To Whiten Clothes—Three tablespoonfuls of kerosene added to the clothes while boiling makes an excellent bleach. Care must be taken to use only hot water for rinsing and bluing the clothes after the use of kerosene. This cleanser has the additional value of being excellent for the hands, both softening and whitening them.

Ice Cream Cake.

Whites of five eggs, one and onehalf cups fine granulated sugar, onehalf cup of butter, one cup sweet milk, one teaspoon cream of tartar, one-half teaspoon soda, thsee cups sifted flour. Color one-half of the mixture pink with strawberry coloring and flavor with vanilla. Flavor the white part with lemon. Bake slowly In a brick loaf tin. putting the white dough in first and the pink dough on top. Forty minutes is about the right time. Try with a straw and take out as soon as done or the colors will not keep their color otherwise. Turn on a board and frost with a white icing. Color one-half of it pink. Spread the pink Icing on the white part and then the white icing on the pink part and cover with a chocolate glaze made by melting one and onehalf squares unsweetened chocolate. Do not stir, and when melted spread over frosting.

Surprise Cake.

Make a plain white cake of one cupful of sugar, one-half of butter, two cupfuls of flour sifted with two teaspoonfuls of baking powder, and add at last the stiffly beaten whites of two eggs, one-half teaspoonful of vanilla. Bake in flat pan.- In each square press a chocolate cream before frosting with the yolks of two eggs beaten and stiffened with powdered sugar and flavored with vanilla.

Green Pea Salad.

801 l green peas until tender; when done, drain on a sieve and let them get cold. Rub a salad bowl with a clove of garlic, arrange the peas with some cooked beans neatly In the bowl, and garnish with rings of hard boiled eggs, rounds of cooked sliced beets, and parsley. If the flavor of onion la liked, on* finely chopped shallot may be mixed with thlß salad. Serve with French dressing.

Oatmeal Cakes.

Cupful of butter or one-half lard and one-half butter, one cupful of sugar, one teaspoobful of cinnamon, one cupful of sour milk, one level teaspoonful of sodn, one egg, one cupful of raisins and mixed currants, two cupfuls of cracked oats, two cupfuls of flour. Drop on pans about size of walnut an Inch apart. If sweet milk is used use two teaspoonfuls of baking powder. These have a nutty flavor.

Omelet With Calf’s Brains.

In serving an omelet with calf’s brains parboil the latter in salted water, adding a clove, slice of onion and a bay leaf. Chill, out Into dice, dip In egg and crumbs, fry In deep fat and serve round the omelet.

Cheese Balls.

Beat the whites of two eggs stiff. Have ready one-half cupful qf finely grated cheese. Mix cheese and beaten eggs quickly, mold Into balls with floured hands, and fry In hot fat. Serve while hot

MEAT WITH THE FAT

RICHNESB OF FLAVOR 18 BECUREO BY BROWNING. Heating Usually Done In Frying Pan, Except in Case of Roasts, But Care Must Be Exercised to Avoid Bcorchlng. Next to the unchanged flavor Of- the meat itself comes the flavor which is secured by browning the meat with fat. The outside slices of roast meat have this browned flavor in marked degree. Except in the case of roasts, browning for flavor is usually accomplished by heating the meat in a frying pan in fat which has been fried out of pork or in suet or butter. Care should be taken that the fat is not scorched. The chief reason for the bad opinion in which fried food is held by many is that it almost always means eating burned fat. When fat is heated too high it splits up into fatty acids and glycerin, and from the glycerin is formed a substance (acrolein) which has a very irritating effect upon the mucous membrane. All will recall that the fumes of scorched fat make the eyes water. It is not surprising that Buoh a substance, if taken into the stomach, should cause digestive disturbance. Fat in itself is a very valuable food, and the objection to fried foods because they may be fat seems illogical. If they supply burned fat there is a good reason for suspicion. Many housekeepers cook bacon in the oven on a wire broiler over a pan and believe it more wholesome than fried bacon. The reason, of course, is that thus cooked in the oven there is less chance for the bacon becoming impregnated with burned fat Where fried Balt pork is much used good cooks know that it must not be cooked over a very hot fire, even If they have never beard of the chemistry of burned fat. Recipes for bean-pot roast and other similar recipes may be varied by browning the meat or part of it before covering with water. This results in keeping some Of the natural flavoring within the meat itself and allowing less to go into the gravy. The flavor of veal can be very greatly improved in this way. -. ,u

How to Serve Watermelon.

Watermelons are especially cooling and refreshing on a hot day because of the quantities of deliciously-flavored juice which they contain. The edible portion is sometimes thoroughly chilled, cut In small cubes (removing seeds), sprinkled with powdered sugar and arranged In coupe glasses for the first course at luncheon or dinner. For family use it Is most attractively served in one of the following ways: Cut a section three or four inches in thickness from the center of a chilled watermelon. With a sharp knife cut out a circle of the pink pulp (the edible portion) and place upon a chilled serving-dish of correct size. Serve in pie-shaped pieces on chilled plates or' cut off a thick slice from both ends of melon (that the halves may stand level) and cut In halves crosswise. Arrange on a serving-dish on a bed of green leaves, if any are at hand.

Comet Salad.

Soak one-half box of gelatin In onehalf cupful of cold water for five minutes; add one-half cupful of mild vinegar, the juice of one lemon, one pint of boiling water, one-half cupful of sugar, and one teaßpoonful of salt. Strain and when beginning to set add one cupful of finely shredded cabbage, two cupfuls of celery cut in small pieces, and one-fourth can of sweet red peppenufinely cut. Turn into a mold and chill. Serve on lettuce leaves with mayonnaise dressing or cut in dice and serve in cases made of red or green peppers, or the mixture may be shaped in molds lined with pimentos. This Is a delicious accompaniment to cold sliced chicken or veal.

Escalloped Corn.

Butter a baking dish, and In the bottom of the dish put a layer of rolled cracker crumbs, a little salt, pepper, and dots of butter; then a layer of canned corn, salt, pepper and butter; then cracker crumbs, salt, pepper and butter, and so on. Have cracker crumbs for last layer, salt, pepper and butter; then over all pour plenty of rich milk, as the crumbs absorb a good deal. Bake three-quarters es an hour in a moderately hot oven, until a light brown. This is a delicious dish, and one can of corn will serve ten people.

Rice and Cheese.

One teacupful of rice to four cupfuls of hot water. Boil rapidly for 20 minutes. On bottom of buttered baking dish put layer of bread crumbs, then a (hick layer of rice and grated cheese, another layer As rice, another of cheese. Finish with bread crumbs on top. Pour over all a cold mixture of one egg, one cupful of milk, two tablespoonfuls of melted butter, one tablespoonful of salt, one-fourth teaspoonful of dry mustard. Bake 20 minutes in a quick oven. This Is delloioua as a luncheon dish or as a substitute for potatoes with meat.

Cleaning Straw Hats.

Many a person uses a solution of oxalic acid and water for cleaning a straw hat. Sometimes this solution gets on thb hat band, sadly discoloring it. The damage may be overcome by wiping off the band with ammonia water. An application or two a t this liquid will restore the color;

A Comer in Ancestors

Hoskins Family 1 tCopyright by McClure Syndlcatel

The Hoskins who bear titles spell the name Hoskyns, or Hoskyn. The difference between "i” and “y” is often a matter of dollars, and pot" rules of orthography. In other words, John Hoskins, of limited income, is John Hoskins to the end of the chapter, unless his rich aunt dies and leaves him all he!* ducats. From then on, he perhaps becomes Hoskyns. You can try a few variations of the name. There 1b Hosken. Burke’s "Peerage” gives arms for his family and they live In Cornwall, where they have been prosperous landed proprietors since time was, in Great Britain. In Surrey and Hereford, the name is usually Hoskyn or Hoskyns, also Hoskin. fn our colonial records the name is written indifferently Hoskins or Haskins. Authorities on derivation of names say that Hoskins is easily traced back to Roger, or Rogers or Rodgers. Hodge

Hoskins

Is a nickname of Roger, and from Hodge comes Hodges, Hodgson, Hodgkin, Hotchkiss, Hoskins. Fltzroger, the son of Roger, or the Welsh form, apRoger, are also included In this count. Prodger is traced directly back to apRoger—son of Roger. Hoskins may be regarded as a soft-

The usual, present day spelling of this name Is Turner. Le tour noir—the black castle —is said to be the way the name started out In life. in Normandy there waa a black castle, or un tour noir. The lords of the castle were “les sires de Tournolr." The first of the family to set foot upon English soil, was perhaps a lord de Tournolr, and the time, that memorable date, 1066. It didn't take long, or not more than a century or two. to simplify the name to Turner. It passed through a variety of forms In the transformation process. For example: we find in the records, Turnor, Tournor, Tournaire, Tourneur, Turnier and Turner. Reginald de Turnur was a man of affairs, In King John’s time. Turnerus is given as the Latin form of the name. Some authorities, however, in seeking the origin of the name, take us back to days of chivalry, to the tournay or Turney, and get the name without any trouble whatever, to overthrow, or tilt, or tourne, and the best fellow at the sport, came to be known as the tourner, the turner. The family has been a power In many English countries, and aIBO in Scotland and Ireland. Hall place In Oxford and Cursitor’j Court, Middlesex, are seats of the family. Suffolk, Leicester, Lincoln, Surrey, Norfolk and York ndmber Turners among the “first citizens." Downhathley house, Gloucester, Is another Turner home. The lord mayor of London, 1669, was a Turner, and exactly 100 years later another of the same name, also held this ofllce. The high sheriff of Dublin, and “Second Remembrancer of the Court of Exchequer," was a certain James Turner, sometime in the seventeenth century. If we are looking Incidentally for titles, there are plenty and to spare. To mention one or two: Sir Charles Turner was ereated baronet 1727, and Sir James Turner was knighted, for services rendered Gustavus Adolphus, it was Sir James, who In writing of military matters, called the fife the “Allemalne Whistle." One of the well known families of the south Is that of the Turners, where the name is also spelled Tourner. The family was one of the early settlers In Virginia, and other states, Kentucky being one. It was the pretty daughter of Judge Turner of Kentucky who became the wile of John Lewis Buford. The Bufords numbered among their forbears the Marshals and Hickmans. The Turners were of the F. F. V.'s, and among those of whom It can be said that some of the host blood In England was brought to Virginia when the cavaliers sought refuge within her

By ELEANOR LEXINGTON

ened pronunciation of Hodgkins, and Hosking is one variation. Roger is a name unknown in Great Britain before: the conquest, 1066, but in Domesday Book, there are several tenants in chief named Rogers or Rogerus. It may be taken for granted, therefore, that Hoskins came into England from Normandy and that Its original formi was Roger, from an old word “hruod,” meaning fame, or glory. Another meaning of the word hruod is "one whose word is reliable,” and historical tradition associates the name Rogers with all that is true and noble, and by all- the- lares of logic may we not say the same ,of the name Hoskins or Haskins. Records preserved by one branch of the Hoskins, give the following account: , The family has history back to the eleventh century, when two ancestors entered England, with William the Conqueror, v 1066, one of whom was granted 13 manors in Suffolk, and married Gunreda, daughter of Henry, earl of Ferris; the other was granted seven lordships in Lincolnshire, and 9) descendant of this line married Lady] Isabel, daughter of an earl of War- 1 wlch; another of this line married' Iselda, daughter of Sir Thomas Mountjoy, and a descendant of this couplsj was a baronet in the reign of Charles h The Hoskins of the south trace back to Sir William Hoskins, whose sons 1 were Thomas and Richard. It was Thomas, son of Thomas, who settled in Tyrrell county, North Carolina; his wife was Mary Roberts and they had a number of children. Their grand* son, Thomas, died about 1780. OneL son of Thomas the Immigrant, James, left 13 children; another son, William, died 1766, and left three sons and three daughters. One of these sons, Richard Hoskins, married Winnefred Wiggins, who has a history for she was secretary of the famous “Edenton Tea Party,” and Richard was the first of the 12.8lgners of the “Mecklenburg Declaration of Independence,” May* 20, 1776. o , Richard's son Edmund was a western pioneer. Bartholomew Hoskins was living in Virginia before the departure of Sir Thomas Dale. One coat of arms, blazoned ini Burke’s for the Hoskins is: Barry o t six, or, and vert; a bordure ermine. Crest: Two limbs of a tree raguled and couped, in saltire, argent, the sinister surmounting the dexter. No motto is given with this coat armor. *

Turner Family

borders. We are not positive, however, that the immigrant Turners were cavaliers. We are certain that they had both birth and breeding; that! they were heroes in many a wellearned battle, and victory often perched upon their banners. William seems to be a favorite name In the Turner family. Of the New England family of Turners we find that they, too, have their

history, and they were patriots ah ways. Isaac, Jedediah and Matthew of Connecticut, served In colonial wars, and In the revolution. The family can boast of numbering In its ranks one of the greatest of all landscape painters—Joseph M. W. Turner, who is called “one of the seven supreme colorists In the world.” Ho was of the Devonshire branch of the family. v;' The coat of arms Illustrated la bias* oned: Sable, a chevron, ermine, be> tween three fersde —mollne, or; on m chief, argent, a lion, passant, gules. Crest: A lion < passant, gules hold" ing in his dexter paw, a laurel branch< vert. This belongs to the Turners of Devonshire, and the date of its grant" ing Is 1620. No motto Is given with this coat-of« arms, but different branches of th« family have mottoes. Pro Patrin Id one; Utile Quod Taclas, la another;* others are Vtnclt Qul Patltur, and Tune Cede Mails. u. •