Evening Republican, Volume 14, Number 311, Rensselaer, Jasper County, 31 December 1910 — Page 3

CARING FOR FACE

Prof. Paschkis of Vienna Gives Valuable Advice. Expert In Dermatology Tells Men and Women What ,to Do In Properly Caring for Skin—Careful as to .Soap. Vienna.—Prof. Heinrich Paschkis, a listinguished member of the medical acuity of the University of Vienna, md a high authority in dermatology, las been giving bis colleagues some raluable advice in cosmetics, the remit of many years’ experience. He hinks that doctors make a mistake n leaving beauty culture to maniures and Quacks, as they themselves re much to detect the rue cause sMfe defects in physr™ remedy them, hereby bringing happiness to many f omen, and men. too. I Professor Paschkis regards washing and bathing as the foundation of Ml cosmetics. The face should be vashed morning and evening, the )ody once and the handr several imes during the day. The water should not be hard; rain, river or Soiled water is best. For the body he water may be according tjb custom md sensitiveness, from 60 to 68 degrees, wanner for the hands and quite hot for the face. As a refresher immediately after the hot water, cold Iwater can be used to bathe the face.

PROGRESS OF THE ESKIMOS

Becoming So Worldly Wise That ' Traders. Cannot Longer Cheat Them With Cheap Trinkets. _____ Seattle, Wash.—Katak, a Point Barrow Eskimo, has sent to Seattle by ship 100 fox skins to be sold for 11,000, and the money to be used to purchase goods. He wishes flour, tea, a cooking range and a ccore of articles that he has never seen, but pictures of which in the advertising (sections of the magazines and newspapers have attracted him. I The missionaries have stopped the Raffle in whisky between the whalers and the arctic Eskimo, who are now |n improved health and becoming so |wlse that traders cannot longer exchange worthless, trinket t for furs and Ivory. ; I Oapt. John Backlund, master of an arctic trading schooner, says that chewfng gum is of more value than in dealing with the arctic (natives. V “What appeals to the natives," said taaptain Backlund,. “is that while a igumdrop is consumed in a few moments, a stick of chewing gum lasts Umost indefinitely and can be used K™ a ,? d tUrn a s° ut by th 6 "hole mm y.

OTHER MUST GO TO SCHOOL

fc'^ R 'Xi3jjP^imiu| NO EX ‘ 1 EducatWi Law. I — —— Jorange N. J.—Not even the cares j* ™^ tb ® r “® od a J G efficient excuse tor disobeying the compulsory educaL°. n® Jers «y. which rep a ca uren to attend school un*ll they are seventeen years old. I This is ttm ruling of Judge Bray in I? e y*' , An s el Vlr «lUo, Who I ttt di b l trU&nt offl cer for r ®- Vlrgil, ° admitted that she was only niteen years of age, but declared gat as she was the mother *f_ * could n ot spare the rtly o ** Se ®* encß tem * JhAlaWnnd mUBt ° bBX !*•*“ law dull cii>icn<i ficnool.

NEW CABLE LINE TO LIBERIA COMPLETED

A. quick succession of not and cold face baths Is very good for treating red faces and the same may be used for red hands. Fragrant toilet additions for the face washing are often desired, especially In the summer. But all sorts of resinous solutions, such as benzoin and balsam tinctures, should be avoided, as they tend to stop the exudations from the oleaginous glands. A teaspoonful of cologne water, alone, or with a few drops of vinegar, can be added with benefit to the water for washing the face. For the ordinary bath aromatic tinctures or ether pjls mixed In the water will not only produce a pleasant odor, bus will also exert a mildly stimulating effect on the skin. Greet care must be* exercised In the choice of soap. Alkali soaps be avoided, as they often proaaceTskln eruptions. Neutral soaps are to be preferred. The soap must be thoroughly washed off and the skin dried with rbugh linen towels by vigorous rubbing toward the center.' Sensitive skins should be dried with a soft cloth. An air bath Is specially good for the body after the ordinary one. Very highly important is the treatment of the skin after washing. Some sort of after treatment Is really necessary, not alone In beauty culture, but for the rational care of the skin. Ointments, powders, alcoholic liquids or combinations of various kinds can be employed, according to Individual-

ODD THINGS EATEN

Few People Aware That Muskrats Are Good. •• i-”"',- •’■ ■ • Pork Is Important Article of Food with Anglo-Saxons and Teutonic People— Indiana Eat Snakes and Grasshoppers. New York.—Possum and raccoon ere generally considered pretty good eating in the United States by. folks who wouldn’t dream of tasting woodchuck. And yet, says a writer in the American Boy, the woodchuck is far more cleanly in habits and diet and Is far better eating than either of the former. Few people are aware that muskrats are good to eat, and still more rare is the man who eats skunk, yet both of these animals are excellent if properly cooked. Pork is an important article of food with Anglo-Saxon and Teutonic peoples, and yet there are whole races which regard it as absolutely unfit for human consumption. Snakes are not at all bad, once people can overcome their natural prejudice, and lizards are eaten in many parts of the world. -Grasshoppers are said to make excellent soup, to be good fried or roasted, and many Indian tribes dry them and grind them into flour. , y ■ Crickets are also dried and ground into meal by Oregon and California -Indians, and ants are used to a large extent as footTbf Indians and African tribes. The Samoan Islanders are very fond of a species of marine worm which appears periodically at their islands, and the natives leave all other occupations to gather the harvest of worms. In Japan Terns of several kinds are eaten to a great extent, while burdock is raised extensively for the tuberous roots, and seaweeds of various kinds form an Important article of diet. On the American coast there are numerous edible seaweeds, but few People are aware that they are edible and nutritious. In fact, the value of sea animals and plants as food is lit-

Ity and the special qualities of the skin. The oldest practise, that of anointing, Is seldom employed in Austria, as the climate is apt to make the sklq too moist rather than too dry. For women particularly the best after treatment of the skin Is with powder, especially for the face, neck and shoulders. With few exceptions, when properly employed, there is nothing to be said against Its use. But strong starch powders and all unknown preparations should be carefully avoided. As absorbent, quickly drying and glistening powder for the bpdy there is nothing better than the finest talc powder. But as It Is shiny and doesn’t stick, to the skin It must, when used for visible parts of the body, be mixed with some preparations of chalk or oxide of zinc. As white and rose colored powders make the skin look blue they should be mixed with yellow ochre an<} a little carmine made to Jt chamois color. This win take some trouble, as yellow ochre produces so Any shades. For special purposes other powders may be mixed together; for Instance, a large quantity of yellow ochre and umber brown for protection against the sun. In every case before going to bed the powder must be removed from ' the skin by grease. Another after treatment consists In the use of alcoholic washes, scented or unscented. 'Cologne water diluted 30 to 50 per cent, makes a very good mixture. Generally It may be said that ointments are better for winter use for blondes, and powder and' alcohol for the summer, and for brunettes altogether.

tle known, and many a white man would starve to death where an Asiatic or South Sea islander would find abundant food if cast away on an oceanic island. Crabs, shrimp, sea shell?, in fact, nearly every marine creature is edible, while the gigantic holothurians, or “sea cucumbers,’’ so abundant in many tropical seas, are considered a great delicacy by many races, and the industry of gathering, drying and shipping these is very important in the Malaysian and Australian waters. Dried and prepared for market, these creatures are known as beche-de-mer, and bring a good price in the Japanese, Chinese, Greek and southern European markets. *The octopus or devilfish is also eaten extensively in China, Japan, Greece and West Indies, and when this repulsive looking creature is pounded into a pulp and inade into soup it is really excellent In the West Indies the natives are fond of the great tree lizards known as iguanas. These creatures often grow to five or six feet in length, and the meat is white, tender and flavored much like chicken. In the West Indies there is a native land frog which is considered a delicacy by natives and European visitors alike. These big tropical frogs are eaten whole, and are either fried, broiled or stewed, and taste so much like chicken or quail they., are commonly called mountain chicken when served on hotel tables. The French and Italians consider snails and slugs as dainties of the highest order, while pickled earthworms are a common relish in southern Europe and Asia. ** In New Zealand there occurs a grub which lives in the earth and which is often affected by a fungous growth that springs from the grub’s neck and pushes upward to the surface of the earth. These worm grown mushrooms are gathered and eaten, and are said to be very delicious when properly cooked. Doubtless many other insects are edible, and the Chinese even devour the chrysalids of the silkworm after i the silk is unwound from the cocoon.

APPLE SAUCE CAKE

RECIPES FOR VARIOUS KINDS OF PASTRIES. Fig Caramel Icing, Boil Cup of Brown Sugar and Cream, Tablespoon of Butter, Chop Figs—Way. to Make Sunshine Cake. Apple Sauce Cake. —Into one cup pf apple sauce put half a teaspoonful of soda and set to foam. Beat together one, cup sugar and one egg until light Add the apple sauce and beat again. Stir into this two and a hplf cups flour sifted, with two teaspoons of baking powder and half a teaspoon salt and one and a half cups chopped raisins. Lastly add half cup butter melted in a small saucepan. Bake in a rather slow oven. Best when eaten hot. Fig Carmel Icing.—Boil one and a half cups of brown sugar, three-quar-ters of a cup of thin cream, and half a tablespoon of butter, until the mixture forms a soft ball when dropped into cold water. Add a quarter pound of fine chopped figs. Beat until cool enough to spread. Dates can be used Instead of figs if liked. Two-Egg Sponge Cake. l —One cup stoned raisins, half pound almonds or walnuts, half pound figs, half pound citron. All chopped fine and add enough of frosting to make a soft paste. Frost top with a white boiled frosting. Cream Pie.—Make rich pie crust,, put bottom crust on large flat pie plate, then sprinkle with flpur. Put top crust on over flour. Do not press in. Brush top over with milk so as to have a rich brown pie. Bake and remove the top crust and when cool put in filling. For filling stir one-quarter cup of sugar with one tablespoon of flour thoroughly, pinch of salt, one cup milk. Boil till thick. Remove and add vanilla to taste. When cool fill crust and lay on the top crust. Cook boiler. Sunshine Layer Cake.—This part makes the sliver layers. Whites of five eggs beaten to a stiff froth, pinch of salt, three-quirters cupful fine white sugar, half cup flour sifted twice with one small teaspoon cream of tartar, flavor to suit taste. This makes first and third layers. Yolks of five eggs, one cup sugar, one and a third cupfuls flour sifted twice, one and a half cupfuls sweet milk, one and a half teaspoons soda dissolved in the milk and one teaspoon cream of tartar sifted in with the flour, flavoring and a pinch of salt. Put together with filling desired.

Richmond Fried Chicken.

To prepare it in Richmond style choose young chickens, joint and cut Into nice pieces, wipe well with a damp cloth, but do not put into water; dredge each piece with salt, pepper and flour; put a few slices of fat salt pork In a frying pan and when It has fried out a sufficient quantity add the chicken and fry slowly’ until cooked, usually about three-quarters of an hour. Remove from pan and arrange nicely on a hot dish, pour all the fat from frying pan but one tablespoonful, then stir In one tablespoonful of flour and when smooth add half a pint of cream. Stir until blended. Season with pepper, salt, and a little chopped parsley and pour over chicken and serve.

Chicken Livers With Olive Sauce.

Clean the livers, sprinkle with salt and pepper and dredge lightly with flour. Put a tablespoonful of butter In the blazer and brown the livers. Take up and keep hot while you prepare the sauce. Brown two ' tablespoonfuls of butter in the pan and three tablespoonfuls flour, and when browned pour in gradually one cup brown stock or beef extract dissolved in hot water. Season highly with salt hnd pepper, add ten olives from which the stones have been removed, cook three minutes and pour about the livers.

Raw Beef Sandwiches.

Scrape the pulp from a lean fresh steak by laying flat on a plate; use a sharp knife and scrape from you, leaving nothing behind but the skin; season highly with salt and pepper ; spread it on thin slices of bread, put them together like a sandwich cut Into small squares or diamonds. This will often tempt a padent who could not otherwise take raw mead Toast the bread slightly and they are considered more palatable.

Grand Onion Salad.

Select a small, heavy cabbage and roll back the outside leaves. Cut out the center, leaving a shell to use for the salad bowl; with a sharp' knife slice the cabbage very thinly and snak in cold water until crisp; drain and dry between towels. Add two green peppers cut in thin slices and mix with French dressing.

Valuable Suggestion.

.When one’s clothes get on fire throw yourself onto the floor or ground and roll over and over. One does not inhale the flame and it is soon out. Don’t run out of doors or waste time. That is death.

Coffee Cake.

One cup -each Of butter, sugar, molasses, strong coffee, 3 cups of flour, 1 pound of raisins, 1 teaspoon each of soda, cinnamon and allspice, of nutmeg, 1 egg. Sift the soda in molasse*. Beat well. *

RECIPE FOR BAKED CABBAGE

801 lln Salt Water Until ' Almost Cooked, Then Place In Buttered ' Pan and»Bake. Cut up and boll quantity of cabbage desired in salted water. When cooked till soft, though not bofled quite enough to eat, drain off water. Butter a baking dish, cut up cabbage quite fine, turn into a dish and add salt and fcenpdr to taste and small bits of bub W Pour over sweet milk till nearly covered. Bake in a moderate oven about three-quarters-of an hour. Serve hot. I wonder how many of the sisters have it this way? It is very nice, and my husband never grows tired of it cooked this way. Sometimes I cook cabbage with corned beef, spareribs, etc., and use what is left over in this way. It is also good. A good way to use up boiled cabbage is to try out four or five slices of fat bacon. Remove bacon and put cabbage into pan and brown, draining off some of the fat if too greasy. Serve on a platter garnished with the bacon.

SPOON RESTS FOR KETTLE

Unique Contrivance Invented to Prevent Cutlery From Slipping Into Vessels. x A rest for keeping spoons from slipping into kettles can be made from a strip of metal bent as shown in the illustration. The spring of the metal

The Spoon In Position.

will make it easy to apply to the kettle. The spoon placed In the rest will drain back Into the kettle. The cover can be placed on without removing the spoon.—Popular Mechanics.

A French Entree.

Cut two pounds of beeksteak Into pieces about the size of the hand and about one-third of an Inch thick; mix one pound of sausage meat with a few sprigs of chopped* parsley and place two tablespoons of the mixture on. each piece of meat and roll them in shape of a small cylinder and tie both ends with a fine thread. Let them brown in butter in a shallow stewpan and then add the juice of one lemon, two cupfuls of brown stock, two carrots and two onions sliced and salt and pepper to taste. Cover the pan and cook for about two hours. When ready to serve place the meat rolls on a dish, cut and remove the thread (the pieces will remain rolled), pass the juice through a sieve and pour over the meat Serve with mashed potatoes and a good salad.

Home-Made Cheese.

To four quarts of sweet milk at blood heat add one-fourth of a junket or rennet tablet previously dissolved. Keep at blood heat over hot water until the curd forms; turn into a cheesecloth bag and let drip until nearly dry. Add a level teaspoonful of salt, mix thoroughly and return to the bag, which has been rinsed in warm water, and place In the press (mine is a twoquart tin paid with the bottom remover), cover with a piece of board fitted to the pail and place weights (old flat irons) on the top; press for two days; remove from* press, rub with butter, and lay in a cool, dry place; may be eaten fresh if liked. The whey, sweetened, flavored With nutmeg, and chilled makes a refreshing drink.

Cider Cake.

Cream together % cup of butter and a cup of sugar; 2 cups of sweet cider are beaten into this; a pound of washed and dried currants, a teaspoon of allspice and 1 of cinnamon and 2 teaspoons of soda are mixed together with 10 ounces of fjour. Three eggs are beaten light with yolks and whites separate and added to the batter already mixed, and when the flour and fruit and spices are beaten into the whole and It Is beaten vigorously till very light, bake In a moderate oven. The cider gives the cake a most delicious flavor. It also preserves It a long time as well as keeping it moist.

Lemon Rice Pudding.

One teacup washed rice, boiled soft. Add the grated rind of one large lemon, six tablespoons sugar, yolks of two eggs beaten in a generous pint of ihilk, pinch of salt. Bake one hour. Frosting—Whites of two eggs, onec# sugar, juice of one large lemon. Spread on cold pudding.

Pot Flip.

Beat up an egg in a tumbler, add a little sugar, a glass of port wine and some pounded or cracked ice; strain before drinking. Never leave an article of diet Ih the sickroom. It is a good means of destroying the appetite, -which should be encouraged and not Weakened.

Cup Pudding.

Take one tablespoonful of flour, one egg, mix with cold milk and a pinch of salt to a batter; boll IK minutes in a buttered cup; eat with sauce, fruit er plain sugar.. ■ • •

The Preacher’s Library

pBHJpSS HE subject before me for aHwra discussion pre-supposes /Mraßy that the preacher is also a student, Which most assuredly he must be if, as a preacher he desires to make his "calling and election sure.” There perhaps never was a time, in the history of the church, when the demands made on the pulpit were as great as they are today. On account of the -universal diffusions of periodicals, magazines and books both secular and religious, this has become pre-eminently a reading age, and the preacher must be a reader if he desires to lead, or even to keep up with the procession. We are living in the veritable age of reason yhen men refhse to accept, with implicate faith, dogmatic teaching simply because it proceeds from the church but demand, and we think justly so, that men be able to "give a reason for the hope that is in them.” Therefore the preacher, to gain and retain the confidence and respect of his parishioners, should and must be a clear logical reasoner and thinker.' A thinker will not do. The preacher must have brain and heart as well as mouth. We hear a great deal today in religious circles about the ministerial dead-line, what to do with the old —that is, fifty-year-old —preachers, etc. Preacher Must Be Student. Now it is our humble opinion that no minister can cross the dead-line as long as he remains a careful, faithful student, for thus by keeping in close sympathetic touch with the brain and heart, of the generation in which he lives he is able to "serve that generation well by the grace of God” and then like one of old simply "fall asleep.” But any preacher who ceases to be a student as well, has already crossed the dead-line whether he be fifty or twenty-five. The fortunate thing about it is that many such are dead and do not know it. If then, it is imperative that the preacher be a student, he must have something to study and this brings us more directly to our subject, “The Preacher’s Library." Now we are free to confess that we do not think that it is indispensably necessary for a preacher to know something of God, of man and of the things that come in the thought and life of those whom he is called to serve. Neither Is It necessary that he Save - a large and expensive library. The epitaph of many a faithful, successful minister might be truthfully written thus: He was the happy possessor of few books and many, babies. And while he might have been successful without the babies, we are not able to affirm, but the few books he must have. The library that Is absolutely necessary for the preacher to possess and thoroughly and faithfully study, if he wish to show himself approved of God a workman that needeth not to be ashamed rightly dividing the word of truth, is -composed of those sixty-slx books commonly called the Bible. To this should invariably be added a good concordance, Bible text-book and commentary. These things are essential, many others may be helpful and highly desirable. For the nourishing of his own spiritual life, in addition to the word, the preacher should keep in constant touch with the most godly men of this and preceding generations; And we should feel disappointed if we did not find in his library biographies, histories, books of sermons and addresses as well as a few -of the many devotional books being constantly issued from the press. We would also expect to find in the progressive preacher’s library some of the leading magazines and periodicals of the day, but not as we found on moving into a certain parsonage scores If not hundreds of good standard magazines in the garret stored away’ in original packages, showing that, while they had been, received and, perhaps paid for, they had not been read. A few standard works of fiction seem almost indispensable to show the preacher things and people as others see them, to sharpen his intellect, warm his heart, quicken his imaginations and aid his liver to act properly, It would be almost impossible in this brief paper to say everything that might be said in reference to the preacher’s library and it would also be unkind to those who are anxious to have something to say in the discussion that is to follow. So we close in the language of the immortal some body with malice toward none and with charity for all. —Sabbath Reading.

The Soul of Man.

Science Is dealing with the soul of man, and Is recognizing the fact that this soul has stamped upon It the image of the external God, and, therefore, was not made to die. —Rev. E. L. Powell, Christian, Louisville, Ky. There are few difficulties that hold out against real attacks; they fly, the visible horizon, before those who advance. —Sharp. There is no grief without some great provision to soften Its intenseness.—G. D. Prentlde. Happiness comes far more from, within than from without.—J. Free, man Clarke. J