Evening Republican, Volume 14, Number 211, Rensselaer, Jasper County, 5 September 1910 — Page 3

A Comerin Ancestors

The Claypoole story begins with Egbert the Grqat, first king of all England. In tracing the lineage we pick up *n route Alfred the Great, Princess Elizabeth of the House of Plantagenet, who married in 1802 Humphrey de Bohun; the earls of Hereford; the earls of Northampton; the Fit*-Allens and many more of noble ancestry. Fascinating as it would be to linger in palaces of kings and queens and marble halls of great magnificence, we must give some of the progenitors of the Claypooles the “go by,” although meaning no disrespect, and begin with Adam— always a pretty safe starting place. Eve, however, is not in it. Adam Claypoole married Lady Dor-

CLAYPOOLE

othy, daughter of Sir Robert Wingfield, and his wife( Elizabeth Cecil, sister of Lord Burleigh, prime minister of England. It is through the Wingfields that the Claypooles annex the long line of noble names—to which we may add Pharamond, Charlemagne, Hugh Capet, the counts of Flanders and William the Conqueror. The Claypooles lived at Northborough, and the church there has “at the end of the fourth ile, a chapel called Cleypoles ile, or chancel,” where is an altar tomb with a tablet bearing arms; a chevron between three roundels, with mantling. Several of the are burled here, and one was Robert Claypole, who died February 12, 1658. Upon one monument, and a very magnificent one, three representations of the one coat-of-arms appear, and \he legend: ‘JAII good blessings unto man cometh of the f’ee gift of God.” Adam Claypoole, of the manor of

Emperors and kings, princes and dukes have borne the names of Phillips, or Philip, and the family has a rich heritage in its traditions. The name is nearly as old as the world itself. Philippi was a city of ancient Macedonia, and the founder of Macedonia was Philip—a Phillip. The name is of Greek origin, from philos—hippos, a lover of horses. This was in an age when, the hero was a man of action. Phillips has been a surname in Great Britain for 500 years, and the family can be traced back in unbroken line to the year 1200. The homes have been in Devon, Suffolk, Warwick, Stafford and Leicester. At Stratford-on-Avon the family has been seated for centuries. The orthography of this branch is Phillippo. It is not an easy matter to keep track of the spelling of the name. In Wales, where the family flourished, Phillipse is the usual form, and the oldest coat-armor of the family is that granted to the Welsh branch. The coat is extremely simple, proving its antiquity. Among various orthographies, the following may be given as samples: Phylyppe—two “y’s” certainly confer great distinction —but don’t adopt them unless able to live up to them! Then there are Pphillips, a form seen at the present day; Philopoe; Phillot; Philippo; Philcox is called a diminutive, and Phelp, Phelphs, Philipson are derived from the same root. The son of Philip is the samq root. The son of Philip is the meaning of Philipson. The Philipsons of Thirlwell, Northumberland, trace back to Philip Thirlwell. Phipp and Fllkin are also derived from Philip. The Philips of Staffordshire descend from Francis Phylyppe of Neyther Teyne. He lived in the reign of Edward VI. Grace JDiefl' Manor in Leicester was the home of the Philllpps. The king’s sergeant, in the reign of James 11.. was a Phillips. Westminster abbey has the honor of guarding the ashes of the poet John Phillips who "were it for nothing else, would be remembered as the first to have a genuine literary appreciation of Milton." Ambrose Philips was an Englishman of letters, “of a good Leicestershire family.” The pilgrim, Rev. George Phillips, came over with Gov. Winthrop who said of him that, he was a goodly man, specially gifted. Rev. George was son of Christopher of Norfolk, Eng., and a graduate of Cambridge. His salary as the first pastor of the Watertown, Mass., church, 16*0. was ”sree hogs-

By ELEANOR LEXINGTON

Claypoole Family ■. " ■Copyright by MeOUuw Syndicate)

Northborough. also owned estates called Gray’s Inn and Waldram parks, in the same county, Northamptonshire. In the records we find that “James Claypoole, grandson of Adam, was a .notable personage at the founding of Philadelphia, 1683. He was an admired friend of William Penn, the Quaker, long before coming to America’. James wrote several books, copies of which—possibly the only copies—are now ip the Friends’ library, Philadelphia. His portrait is also preserved, and shows as handsome and distinguished ancestor as one could desire. James held many offices. He was one of the governor’s council, and treasurer of the Free Society of Traders, which was formed to assist in the settlement of Pennsylvania. He married December 12, 1667, Helena Merces. Many of their children were born before James and Helena came here, and it was a large household, for they brought five servants with them. They had 13 children—five sons and three daughters surviving their parents. It was John Claypoole or Sir John, brother of James, who married Elizabeth, daughter of Oliver Cromwell. With her he had a fortune of £1,250. 'Claypole is the usual colonial orthography; variations are Claypoll, Cleypole, Cleypoole, ''Claipol and Clappoole. If Claypoole is made up of the words “clay” and “pool,” it means one now lived in a region abounding in clay, and near a pool. Cleymanne is an old word, meaning plasterer. Cley, Clai, le Clay, del Clay, de la Clay and Le Clayere are variations of the name Clay. Betsy Ross, who made the first American flag, comes into this story, not because she was born a Claypoole, but because she bestowed her heart and hand —it was her third bestowing —upon John Claypoole. The arms granted to James Claypoole of Waldram Park, Northampton, by the Clarenceuz king of arms, June 17, 1686, are blazoned: Or, a chevron between three torteaux sable. Crest: Out of a crown or, a fleur“American Heraldry” ascribes, to James of Philadelphia, 1683, arms: Or, a chevron, azure between three torteaux, a bordure, engrailed vert. No crest and po motto. The one illustrated is: Or, a chevron azure between three torteaux bordure, engrailed vert. Crest: Out of a crown, or, a fleur-de-lis argent. Motto: Nil Desperandum.

Phillips Family

heads of meale; one hogshead oi malte; four bushels of Indian corn; one bushel of oatmeal and 50 pounds or salte fish.” He also had 30 acres of land. His Wife died soon after they

PHILLIPS

had made their home in the new world. * Walter and Andrew were Maine pioneers, and Michael, Richard and Jeremiah, settlers in Rhode Island. The mayor of Boston, where he was born, 1770, was John Phillips, whose son was Wendell, the brilliant orator. Among officers, of the revolution were Sergeant Noah Philips, who was one of the "Lexington Alarm.” His name is also spelled Phelps. Lieut. Thomas and Capt... Samuel were from Rhode Island; Ensign John, Lieut. Jonathan and Col. Joseph were from New Jersey; Ensigns Samuel and James were of the Virginia family. These names are spelled Phillips. One line of the Phillips, through marriage with a member of the Drake family, can claim the family of Sir Francis Drake as near, If not next of kin. The coat-of-arms reproduced is blazoned in American Heraldry: Azure, a lion rampant, sable, ducally gorged and ohalned, or. Crest: a lion, as in the anna. Motto: Duett Amor Patriae —the love of my country leads me on. This coat-armor is attributed to the Rev George, pilgrim father.

MACAROON DESSERT

.v, ■ i w ’.C.‘ ** DELICIOUS LITTLE CAKE 13 ÜBED IN VARIOUS WAYB. . Pounded Crumbs Most Delightful Addition to Many French Dessert*— Delicious Recipe for Pudding— Numerous Other Ways Given. A macaroon, plain and unadorned. Is auch a delicious little cake that many housewives will consider-it useless labor to elaborate it further. Nevertheless, it serves as a foundation for or an addition to many dishes which seem particularly appropriate for summer dinners. In the hands of the up-to-date com fectioner the macaroon has been dressed up beyond recognition. Some of these little cakes are flavored with chocolate and alipond and decorated on top with citron. Others are flavored with almonds only and filled with a combination of candied fruits. Still others have pink and white bonbons embedded in them or are decorated on top with a cro’frn of yellow and white frosting, often in fancy shape. Sometimes, too, macaroons are pressed togther, with fancy colored Icings between them. Pounded macaroon crumbs are a most delightful addition to a great -many French desserts, either sprinkled over the top or used as a thickening instead of bread-crumbs. With their crisp, almond flavor they are a distinct addition to a dessert. Bavarian creams, ice cold custard and many ice cream dishes may be improved by a sprinkling of pounded macaroons, while the popular ice cream croquette is made by rolling croquette, shaped moulds of ice cream in powdered macaroon crumbs until they are thoroughly coated and are exact reproduction of real croquettes. Here Js a delicious macaroon dessert: Whip half a cupful of cream till stiff and sweeten with three level teaspoonfuls of powdered sugar. Flavor with a little van Ula and stir in six macaroons that have been broken into small pieces—not powdered. This will serve three persons. Pile it into three sherbet glasses and decorate each with three or four candied cherries. For another macaroon dessert take half a dozen macaroons in just barely enough cold milk to cover them. Prepare a pint of com starch custard in a double boiler and add the soaked macaroons to it. Stir it well to insure smoothness and remove from the fire. Sprinkle the bottom of a pretty dish with half a cupful of sugar. Pour, the custard pudding into it and sprln-. kle another scant half cupful of Bugar over the. dessert. Peel three large ripe and finely flavored peaches and slice, them over all while the pudding is still hot. Other Bummer fruits may be used, but the peaches seem to be the best. Properly made this is a delicious and refreshing sweet. It should be thoroughly chilled in the refrigerator before serving.

FOR THE VEGETARIAN.

Dessert. —A pretty desert for a vegetarian dinner may be made in the following manner: Cook rice in water without stirring and form it in circles on fruit plate. Fill in the center with fresh strawberries and pour over all a ladleful of pineapple juice which- has been sweetened. Serve very cold. Diced Beets. —To three-fourths cupful of cooked diced beets take onefourth cupful of bread crumbs. Place these in alternate layers in a baking dish, arranging the crumbs on top. Then pour over them one-half cupful of hot milk, to whlclvhas been added one tablespoonful of butter, one teaspoonful of salt and one-eighth tear spoonful of pepper. Bake 20 or 30 minutes. Vegetarian Pie. —Take any one of the flaked, ready cooked breakfast foods and mix with about half the quantity of rich cream to form a moist paste. With this line a well greased pie plate„ molding it around the edges as you would pie crust. Pour In a filling of custard, cocoanut, cream, lemon, or apple, and bake as an ordinary pie. While the filling is cooking the cereal will bake out dry and crisp, becoming firm enough to hold the pie when cut. The indigestible qualities of an ordinary pie crust are missing and a delicious light pastry is the result. A meringue should be placed on top instead of a crust. o'

Make Your Mirror Bright.

To clean looking glasses take off the dust, then dip a sponge or clean cloth into hot water, wring it dry and dip it into some spirits of wine and rub well over the glass. Now dust the glass with some powdered blue or whiting crushed fine and sifted through muslin, wipe the powder quickly off again, rub the glass once more and then polish with a bit of silk or chamois leather. This method takes very little longer than when the glass is cleaned In the every day way, and keeps clean much longer and looks Infinitely nlder.

Housekeepers’ Hands.

If the hands are thoroughly greased with vaseline before using dyes it will prevent the stain penetrating deeply Into the skin. After washing clothes the hands are generally dlsagreebly rough. If a little olive oil is rubbed well Into the | skin and left for tqp minutes, then rubbed with a cut lemon and well washed with hot water and soap, the i hands will become smooth and white again.

WIDE VARIETY OF BEVERAGES

For Fruit Water Use Currants, Grapes, Raspberries and Apple Jellies— Drink for an Invalid. Broth and beef tea contain less nourishment than many people suppose, but they act as a slight tonic, and are otherwise beneficial. For beef or mutton broth cut a pound of lean beef or jmutton into pieces size of a pea, or ,run through a food chopper, put into > covered dish with two quarts of cold water and a little salt. Let It warm gradually and simmer for a couple of hours, care being taken that it does not boil. Strain and serve hot. If rice is to be served in it it should be cooked in water and not with the beef. Among the purely refreshing drinks is fruit punch. To make it use one Quart of water, two cupfuls of sugar, one and one-half cupful of chopped pineapple. Boil 20 minutes. Add one-half cupful of lemon juice and one cupful of orange Juice. Cool and strain. Dilute with cold water when served. The white of an egg beaten to a froth and sweetened may be served in the glass with this or any of the before-given recipes, and thus add to their value. A fruit water for immediate use may be made of currants, grapes, raspberries or apple Jellies. Pour one-half a pint of boiling water on two tablespoonfuls of Jelly desired and stir until it is dissolved. Serve cold. The most important of the nutritious drinks is, of course, milk. When the patient is so ill that even milk is too rich, it Is customary to dilute It with a third or half of the amount of vichy or lime water. Another nutritive drink Is barley water. Onto a tablespoonful of pearl barley, the rind of a lemon and two or three teaspoonfuls of sugar, pour a quart of boiling water. Let it stand seven or eight hours and strain. The juice of the lemon may—be added to taste. Rice may be-used in place erf barley.

RECIPE FOR CHICKEN STEW

Also How to Make Stuffed Dumplings —Fowl or Veal May Be Used— To Make Similar Dish. Clean and cut in pieces two tender chicken. Put in a stew pan and boil ten minutes. Chop fine one large onion, ode piece of garlic, one green pepper—• seeds removed—and a small bunch of parsley. Put in with chicken and let simmer over a slow fire. In another saucepan put a cup of stock from the chicken, one large can of mushrooms, and one-half can of truffles, cut fine, a little chopped parsley, a pinch of red pepper, a tablespoonful of butter and salt enough to taste. Let this Btmffler slowly ten minutes, then thicken it with two teaspoons of flour wet with a little water. To the chicken in stewpan add pepper, salt, spoonful of butter and a pinch of mace. Let this cook until tender. The Dumplings—Sift one pint of flour, one full teaspoon of baking powder, and one-half teaspoon salt together three times. Make into soft dough with one beaten egg and a little milk. Roll out thin. Cut into four inch squares. Put. one tablespoon of/the mushroom mixture in center of each square. Wet and roll up /into balls. Put a steamer over boiling water. Put the dumplings in steamer. Cover well, and let the water boil rapidly 15 minutes. Beat well two -eggs, add to what is left of the mushroom mixture. Stir this into the chicken. Let simmer a few minutes. Dish on center of large platter. Put dumplings around edge of dish. Sprinkle parsley over all. This can be made of game fowl or veal.—National Food Magazine.

Maraschino Cherry Cake.

One cupful sugar, one tablespoonful butter, one cupful milk, two cupfuls flour, two teaspoonfuls baking powder, one well-beaten egg. Bake la three layers. Filling—Boil two cupfuls of Bugar with ten tablespoonfuls of water until It threads. When done pour the sirup over the well-beaten whites of two eggs, then add one cupful of whole Maraschino cherries. Beat until It begins to cream and turn a light pink, then quickly place between and on top of layers.

Cream Cake.

One cupful sugar, one cupful sour cream, one-half teaspoon soda, two cupfuls flour, one teaspoonful vanilla Bake in long shallow pan and when cool cover with any desired icing. Add more flour to above recipe for excellent cookies. Economical when eggs are high.

Maine Chicken.

Select your chickens, cut each chicken in blx pieces, dip each piece in milk, roll in flour. Fry some pieces of salt pork. When very hot put in the chicken, cover and put on back of stove where it will cook slowly. Brown on both sides. When done, remove toa hot dish.

German Chop Suey.

Two pounds hamburger, fry a nice brown, three onions, one-half box of noodles, one small bunch of celery chopped up In small pieces, one can tomatoes, salt and pepper; boll one hour.

White Cake.

One cup of sugar, one-half cup of butter, one cup of sweet milk, the whites of four eggs, two teaspoons baking powder, two cups of flour -or more. Flavor with vanilla.

THE AMERICAN HOME W. A.RADFORD EDITOR

Mr. 'WllHam A. Radford will answer Questions and give advice FREE OF COST on all subjects pertaining to the subject of building for the readers of this paper. On account of his wide experience as Editor, Author and Manufacturer, he is, without doubt, the highest authority on all these subjects. Address all inquiries to William A. Radford, No. 184 Fifth Ave., Chicago, 111., and only •nclose two-cent stamp for reply. It is one of the healthful signs of present day building that the interior arrangement of a house is given more attention and is considered more important than is its exterior appearance. Home builders have outgrown that period when matters of design were regulated by what the neighbors would think. A generation ago every house had to have Its front and back parlor; the former preferably garnished with a round tower bay window arrangement on the corner and the exterior elaborately supplied with fancy ornaments, if the building was to command any distinction at all in the community; and all of this was to the general detriment of the home interior. A modern house, on the other hand, is designed to sheet the needs of the family life, providing rooms that are well lighted, well ventilated, of proper size and so arranged that the work of house' keeping may be reduced to its lowest terms. The architect draws his floor plans and lets the exterior appearance largely take care of itself. Yet, in Bpite of this, the modern houses planned in this way are more attractive in their general exterior appearance than were the pretentious, overornamented dwellings of old. Simplicity and directness are the two first requirements for successful design—elements which eome strongly into play in this present-day idea of home planning. In the accompanying de«ign the most important consideration was to have the first floor so planned that an- impression of spaciousness be gained upon entering the front door; *t tfie same time it was desired that

the dining room and kitchen be separated from the rest of the house at times, when a certain privacy there Is desired. This is a very frequent requirement; yet, it is surprising how often our houses as they are built fulfil but part of this requirement. A glance at the first-floor plan will show an arrangement which accomplishes the purpose veijy successfully in this case. Entrance is had at the center in front into a spacious square hall; to -the left the stairway ascends to the second floor; to the right through the column archway is the large living room, 14 by 25 feet, occupying the entire left side of the house. This Is a beautiful room, with

First Floor Flan.

beamed celling and having a large brick fireplace at the further end. The dining room la In the center at the rear, directly back of the entrance hall. This room la reached by way of a broad doorway from the aide of the living room, double doors separating the two when desired. Both the living room and dining room ore exceptionally well lighted, the three window groups being both attractive In appearanoe and efficient tor lighting and ventilation. It la seldom that one finds so good an arrangement as this In a house of eguare outline, which, of course. Is the most economical to build. It is usually necessary. In order to secure the desirable features mentioned, to

arrange part of the room in an ell or otherwise complicate the design.) The arrangement of the kitchen and! pantry will be seen to be very convenient for the preparation of meals.: On the second floor three large bedrooms and a bathroom are provided. Eacn room has cross ventilation.; There are five Clothes closets; also a' nice space for a sewing room in the well-lighted upper hall. The exterior of this house is very simple, yet it is highly attractive. It is a modem

Second Floor Plan.

adapatatlon of the Dutch colonial style. Cement plaster on metal lath is employed for the walls. A number of attractive color schemes are feasible for its use; cream color for the cement plaster and brown for the wood trim around the doors and windows being perhaps as good as any. The roof is of slate. Thp cost of this house is estimated at $4,000.

FUSSY ABOUT THE CHANGE

Man, Unlike Woman, .Dees Not Like the Way It Usually la Given to Him. To be sure, the change we receive in these days of the high cost of most

things does not burden our minds or our pockets ofermuch, yet we should like to receive the little that is coming to us in a more orderly arrangement than Is customary in the smaller bust* ness transactions of dally life, says the New York Tribune. Usually our change Is shot back in a little metal box via a miniature overhead railroad, The clerk pulls the crumpled wad hastily apart to verify the amount, and stuffs It into our hand: That is* the system.

If the customer be a woman, well and good, for she stuffs the ball into her bag or pocketbook In very much the same way, and departs. At the end of the day’s shopping she sits her down with a scrap of paper and a pencil, makes calculations that would bewilder a mathematical astronomer, talking to herself the while, pulls the wads apart, counts the bills, then, her account made up, stuffs them back again In very much the same disorderly condition. But with man It Is different. He Is methodical, fussy even, about the money he carries around with him. He carries his bills neatly folded, usually once lengthwise and once across. He has a finicky way of arranging them face upward, with the demonlnant in the upper right hand corner, and he keeps the bills of the same denomination together. The eashler In the wire cage of the retail business is not so particular. She —It usually is a she—• can handle money upside down and face downward without discomfort o« t confusion. She apparently puts it 1 away as it happens to come out of the carrier; she certainly takes no cognisance of these male peculiarities in the way In which she makes change. So bewildered man halts fn the aisle, Intent on bringing order from chaos, blocks up the passage, and Is Jostled. Wo know that the bulk of the retail trade of the country Is carried on by women with women, who understand eaoh other even in this, but has mere men no rights In the matter? Since society, is so busy reforming everything It happens to Chink of, can it not start a movement for the orderly am rangement of our change?