Evening Republican, Volume 16, Number 242, Rensselaer, Jasper County, 9 October 1912 — Page 3

The ONLOOKER

WILBUR D.NESBIT

Would you know him'again today, If he somehow should come to you. If he halted yoft on the way, Would your memory serve you true? With the air of the old boy-days. With the smile that was glad, and free, Would you know, if he met your gaze— Just the boy that you used to be? Ho! The boy that you used to be, Ere you wrinkled with care fret! What a wonder If you could see That boy! Isn’t he living yet? Hoes he never come back in dreams, Made of memory’s witchery? Btralght and fair in Its rosy gleams— Just the boy that you used to be! Ho you never hold speech With him In that past with Its afterglow? See his figure, though blurred and dim? Ask him why did he ever go? Ho you never go hand-ln-hand— Wander back, till again you see All the charm of the old boy-land, With the boy that you used to be? Hoes he know you, when oft he comes . Where you’re dreaming your dreams alone? Is the melody that he hums But the one that to song has grown? Honest-hearted, and white of soul— Ho you know such a one as he? Then you're reaching the greatest goal— Just the boy that you used to be! i .. -i i— .. i

Technically All Right.

“The moving picture machine Isbroken,” said the manager of the dime museum, “and we have a crowd of visitors from up the state who came inon the express promise that they ahonld see the pictures in motion.” “That’s bad," said the assistant manager. ' “What shall we do?” “How would it work to have the tattooed man go on the stage and 'dance a hornpipe?”

Knew His Record.

“You,” sighed the rejected lover, "would find your name written in imperishable characters in my heart could you but look.” “So?” murmured the fair yojmg thing, who was aware of the fact that the swain had been playing Romeo at the seaside for something like 20 years. "So? Then you must have a heart like a hotel directory by this time.”

Purely for Accuracy.

Dear Sir:—Lest no other kind friend may have called your attention to the error in your freight car joke, I wish to Inform you that ten yean ago the population of Capa City was 50,000 and 60,000, where now it is 80,000 and 100,000. I giro you this information purely in the interests of statistical accuracy, a little of which, at least, should be used in the manu-

facture of jokes.

Not All Dead, Though.

“And every one of those brass band people,” said the proprietor of the Slowvllle hotel, “went away owing me a week's board.” “\yell," commented the shoe salesman, “you know that music Is full of beats.” , But the landlord only gazed sadly out of the window.

Their Falling.

"It Is strange,” said the first citizen, "that so many of the old minstrels are dying in want.” $; ’ “Indeed, yes,” answered the second citizen. “If they only could make a dollar go as far and last as long as they do a joke they would roll in wealth after one season.”

Not an Unusual Impression.

Dear Sir: —Speaking of overheards, I overheard this one: ‘1 bought my little nephew an engine from that floorwalker with the mustache that runs backward and forward and winds up with a key.” SHOPPER.

Aren’t They Anti-Tobaccoltes?

Dear Sir: —I hate to take up your time, hut the question is keeping me awake nights these days: “Does holy •moke* come from a church canon t”

HEAD DRESS A SYMBOL

MEANfNG IN ORNAMENT WORN BY THE RED MAN. significant to Friends and Enemies Was the Feathered Headgear So Proudl/ Worn by the Honored "Braves” of the Prairies. Few. ornaments worn by the Indians are purely decorative, as we are accustomed to believe. Almost every fantastic part of the “Brave’s" garb, says the Boston Herald, was symbolic, and as such it was honored by the on. looker and esteemed by the proud possessor. Such'was true especially of the feathered headgear known as the war bonnet. This ornament stood for the social relation, the interdependence, and was not directly connected with the supernatural, as were so many of the Indian's symbols. With the Omahas, the materials required to make the bpnnet were gathered by the man who wished to possess it, but its manufacture depended on the assistance of many persons. A sort of skull cap was made of dressed deerskin, with a flap hanging behind; a border of folded skin about tbe edge formed tbe foundation for the crown 'of golden eagle feathers,, which were fastened so as to , stand upright about the wearer’s head. Each one of these feathers stood for a man; tbe tip of hair fastened to the feathers and painted red represented tbe man’s scalplock. Before a feather could be fastened on the bonnet a man must count his honors which entitled him to wear the feather, and enabled him to prepare the feather for use In decorating the war bonnet. When a warrior counted his honors, he held up the feather which was to represent them, saying: “In such a battle I did this," etc. At the conclusion of the recital the feather was

handed to the man who was manufacturing the war bonnet, who then put the feather in its proper place. As many of these bonnets contained 50 or more feathers, and as each feather must have an honor counted upon it, and no honor could be counted twice, the manufacturer of a bonnet required several helpers and the task took considerable time—often several days. Strips of ermine, arranged to fall over the. ears and cheeks, were fastened to the bonnet. The ermine represented alertness and skill in evading pursuit. A bird or some other symbolic object could be fastened, on the crown of the skull cap. This object was generally some feature of the man’s vision through which he believed he received supernatural aid in the time< of need. Sometimes the flap was embroidered with porcupine work or painted with symbolic designs. Songs were sung during the making of the bonnet. Before the advent of the horse among the Indian tribes the flap of the bonnet did not extend below the waist, thus avoiding interference while walking or the wearing of'other ornaments; but after the horses became plentiful the flap was extended to a man’s feet when standing; when the man was mounted it lgy on the back of his horse. In former times a man could not deck his leggings or shirt with a fringe of hair except by eonsent of the warriors. Honors had to be counted on the strands of hair as on the feathers used in making the war bonnet, therefore each lock or tuft of the fringe stood for a war honor, and no honor could be counted twice. It was this custom that made garments of this character so highly valued. The hair for the fringe was generally furnished by the man’s female relatives. Each of the locks forming the fringe was usually sewed In a heading of Skin, frequently ornamented with quill work. The reason for the passing of these ancient and honorable decorations is obvious, since Uncle Sam has so rigorously toybidden war.

Another sign of the times is the passing of the parlor and the making of the best room in the house the 11 v* ing room. Time was when the parlor was like a new Buit of clothes, only to be used on spec 131 occasions. It wan usually furnished with uncomfortable chairs that were covered up during the week and used on Sunday. Times have changed,'however, and people are furnishing rooms, instead of parlors. Here we find the piano and big. comfortable chairs that are ready for business all the time. Some of the big houses have the drawing room, but In the average home, the living room has taken the place of the parlor. It is only another sign that people are realizing the necessity of having a house furnished in real, homelike fashion.

Afflech.

B. F.

John, aged 7, was very fond of running with his younger brother through the ash pile near hojne. Their mother remonatratetd in vain about their shoes until she hit on the plan of making the boys dean them, John one day and little Arthur the next. This seemed a great -joke until' John had actually puffed over/ the task through the best part of gn hour. He stuck it out, putting a shine on the four little shoee; then he went to his mother with serious face and said: “Mother, I’ve got the idea- I won’t ever run through the ashes any more —except on Arthnr*a day to clean!”

F. B. A.

I hate a man who goes ground flashing a big wad of bills, and kit glng that he didn’t take a vacation.

Passing of the Parlor.

Great Idea.

Uncle Pennywise says.

CHEESE AN ECONOMICAL FOOD

Really, Better for the Health of the Family Than’ the Very Much Mere Costly Meat. While so much is being said and written about the high cost of food stuffs, it is well to remember that the housekeeper who has the most knowledge of the materials with which she works and the most skill In applying her knowledge, is the one who can make the money at her disposal go the farthest. The cheaper cuts of meat are as nutritious, and when well cooked, are as palatable, as the more expensive cuts. If she wishes to use something in place of meat, she has sish —fresh and cured —milk, eggs, beaus, peas, and similar legumes, nuts if they are relished, and last, but very Important from the standpoint of Its food value, palatabiltty, and the great number of ways in which it can be used — cheese.

The way in which these substitutes for meat can be served are numerous and varied. Individual taste and food habits are to be considered, but, in general, it is true that the relish with which other.dishes are accepted in place of meat defends upon the ingenuity and skill of the cook. It Beems a foundation principle that as meat is a savory dish, any acceptable substitute for it must be savory or must be made so by suitable seasoning and proper cooking. Those who wish to make substitution of these foods for meat often desire to know how muqh of each Is necessary in order to replace a given amount of meat. If we consider only the proteins of the meat, the following general statement may be made: Two and one-half quarts of milk, 11-1 pounds fresh lean fish, three-fourths pound dried fish, two-thirds pound ordinary cheese, somewhat less than a pound of mixed nuts, nine eggs, onehalf pound shelled peanuts, or twothirds pint dry beans, peas, cowpeas or lentils is equal to a pound of beef of average composition. It will be seen that two-thirds of a pound of cheese contains as large an amount of what laymen call “the muscle-forming” materials as one pound of beef of average composition. According to abundant analyses, cheese compares even more favorably with meat If Its fuel Value instead of Its percentage of protein is taken into consideration, for one-half of a pound of ordinary cheese yields as much energy as a pound of beef of average composition.

Shirtwaist Cabinets.

Shirtwaist boxes, which were primarily invented to help the woman of little space in keeping her room in order, have reached quite a definite place in home furnishing. Originally they were but boxes, cretonne covered, but now, though made in tbe same manner, they have small stands, of white Wood, some finished with a top glass over cretonne matching the box coverings; the boxes have also little glass knobs so that they may be pulled in and out of the stands in the same manner as bureau drawers. Some of the cases are made in the replica of a dressing case and have a small swinging mirror; 'their cost Is about the same as a little white painted bureau would be.

Peach Leather.

This is a famous southern dainty and much used for school children’s lunch basket. Take a peck of ripe freestone peaches, peel and pit them, mash and press the pulp through a coarse sieve. To four quarts of the pulp allow one pint of sugar, brown If you can get it. Mix well, cook about two minutes, stirring all the time, then spread on plates and in the sun. If the weather is hot, throe days will be enough. When the paste on the edges looks like leather and cleaves from the plate readily if a knife is passed around the edge, it is done. Dust with white sugar, then roll up. If stdred in a dry place it will keep for several months.

Rochester Jelly Cake.

One and one-half, cups sugar, onehalf cup' butter. creamed .together, three-quarters cup milk, half teaspoon soda dissolved in it, two heaping cups flour with one teaspoon cream tartar, salt and flavor. Put half this mixture in shallow pan to bake and to remainder add one tablespoon molasses, onehalf cup raisins or currants, and a little cinnamon, clove and allspice and a generous tablespoon of flour. Bake in pan same size as used for the light part Spread jelly between the layers of cake while hot. , ,

Roman Cream.

Did you ever make this cream? Take 11-2 pints of milk, one-eighth of a box of gelatin, yolks of three eggs, four tablespoons of sugar, vanilla flavoring. Dissolve the gelatine in the milk, then set in hot water. Beat the eggs and sugar together, add to the other mixture and cook until it thickens, being careful not to boil It too long. When taken from the, stove stir in the beaten whites of the eggs. Serve with cream.

Making Bread Crumbs.

A quick way of making bread crumbs is to put the crumbs from a stale loaf into a muslin bag, tie it at the top, then rub gently between the hands for a few minutes. The crumbs will he fine enough for any purpose.

Fish in Cornmeal.

Take any fish that you wish to fry and roll it in yellow cornmeal. Pry in the usual way. in frying this way egg is not necessary. Be sure and hare your fish dry before rolling in. the commeaL ■“. ii ■ - .a *

SUBSTITUTE FOR MEAT

DAINTY MEALB THAT MAY BE ' ECONOMICALLY PREPARED. Much Depends on the Proper Furnishing of the Table—Balanced Vegetable Ration Not Hard to Put Together. Now that the price of meat is so high many are looking about for means to do without it, trying to discover something To take its place. Of course, vegetarianism at once presents Itself as a solution of the difficulty, but most people recoil in horror from vegetarianism. They conceive it as boiled cabbage, corn, potatoes coarse bread, beets, etc. These are the articles of diet they see in imagination upon the table aa soon as meat is withheld. But it need not be so. It Is possible to devise tempting and tasty dishes for a luncheon or a formal dinner from which meat is altogether excluded. Coarse vegetables, such as those mentioned, need never be gprved; indeed, many vegetarians hardly ever touch them. Let us think, then, what we shall eat and how to make the table look appetizing. In the first place, the table may be made to look charming if It is tastefully laid with fine linen, spotless glass, polished silver and dainty china. The dishes which are brought on to the table should contain food dressed and arranged artistically. It is possible to arrange dishes so that no one knows exactly what he Is eating, but thinks it delicious. Instead of giving one vegetable, give several at once, mixed together thoroughly, and covered with dressing or sauce, to make it appear still more appetizing. In arranging these combinations, vegetables or fruits which blend together well must be introduced; also due allowance must be made for the various combinations and proportions of the foods —that is, acids, proteids, carbohydrates, etc., must be balanced as nearly a* possible. Salads of all kinds beneficial, and fruits are also very good during the hot weather. A delicious fruit salad may be made by mixing together, in a large bowl, chopped oranges, pears, plums, grapes, peaches, apricots, etc., dates, figs and nuts, and pouring this Into another bowl, lined with lettuce leaves. Honey should be poured over this and whipped cream placed on top. This, with a couple of peanut butter sandwiches, will make a delicious and sustaining meal. The following is a delightful salad: Scoop out the insides of several tomatoes. Cut up three or four anchovies into small fragments. Cut up also the centers of the tomatoes. Mix together with a little finely chopped cabbage, green pepper and a flavor of onion. Replace In the empty tomatoes and serve on lettuce leaves. Cream cheese will be found a valuable addition to many salads. Nuts - also may be used freely, both for purposes of decoration and to increase the food value of the salad, since nuts contain the same muscle forming elements as meat. By trying a number of experiments in the combinations of foods in this way a number of tasty and nutritious dishes easily may be devised.

Jam Rules.

Do not allow tin, iron or pewter to touch the jam, as any of these are liable to spoil the color. Everything employed In the Jam making must be scrupulously clean. The iugar must be of the best.

The fruit must be gathered on a dry day, any that is imperfect or damaged being discarded. It should be just ripe. The jam should be boiled until on dropping a little on a plate it jellies. Jam should be boiled fast to preserve the color of the fruit, and kept well stirred. All scum must be carefully remsrfyd as it rises.

To Cleanse Fine Lace.

Here is a recipe for cleansing laces which an old lacemaker who has woven many a gossamer web for the great connoisseur and lover of laces, Mme. Modjeska, gave to her pupil and patron: Spread the lace out oh paper. Cover with calcined magnesia, place gnotber paper over it and put away between the leaves of a book for two or three days. Then all it needs Is a skilful little shake to scatter the powder, and its delicate threads are as fresh and clean as when first woven.

Renovating Shades.

One innovates her window shades that have become cracked and broken by laying them flat on the floor and painting them with ordinary oil paint bought at any hardware store In small cans. One side is painted and let to dry thoroughly before the other side is touched. This treatment preserves the shades and makes them last for many years. *

Oxford Salad.

Small leaves of lettuce, three to each guest On each a slice of orange, cut not too thin. On each slice of orange place a strip of canned red sweet pepper. Over all pour a dressing made of the juice from ends of oranges, a little of the pepper liquor and plenty of salt Very pretty juid so good.

Egg Lemonade.

Beat two eggs until Utftt, add tww level tablespoons of sugar, the juioe of half a lemon and cup of cold water. Beat well and strain.

EASY TO RESTORE HAT HOW WORK OF FRESHENING MAY BE ACCOMPLISHED. Washing in Denatured Alcohol Will Do Wonder* With the Frame— Faded Flowers the Hardest to Bring Back to Color. * - >3jav. The girl who does not want to spend another dollar on her hats can do a surprising amount of freshening. Let her remove the trimming and freshen the hat itself. A black hat is easy. It can be made to look like new by washing in denatured alcohol after dusting. The entire hat may be soaked in the alcohol and while still dhmp it is straightened where bent The woman who once a week wipes off black hats with alcohol and also u«ps it on ribbons will find r her hats wear much longer. Colored hats that have faded are seemingly hopeless, but a box of wa-ter-color paint, or some of the special dyes for straw hats, soon restores their beauty. Soiled white hats, can be freshened by bread crumbs —a favorite method of cleaning with many milliners —and they are improved by coating thickly with magnesia, which is kept on over night. One woman uses the whitener that she put on her shoes. Sunburnt hats are hard to freshen. If good, they should be sent to a bleacher; -if nos worth that, try bleaching them at home with oxalic acid, a teaspoonful to a pint of water. Scrub the straw well, then rinse at once with hot water, followed by cold. Wipe dry and hang In the sun. While still damp, press with a hot iron on the wrong side, with a thin cloth over the straw. White feathers and the numerous aigrettes of the season may be made snowy by cleaning in a paste made of gasoline and white cornmeal, and rinsing with gasoline alone, or with more of the paste until it shows no soil. If the curl has come out, hold it over the kitchen range or curl the flues, a few at a time, with the back of a heated silver knife.

Ribbons may be washed in alcohol and pressed under heavy paper or a thick cloth while still slightly damp. Faded flowers are almost hopeless, but may be freshened by coloring with powdered rouge, rubbing off the edges for shaded effects. Steel buckles can be soaked in coal oil for six or eight hours, then polished with fine emery. Jet is brightened by rubbing in alcohol and polishing with tissue paper, Dulled bronze and gilt trimmings are difficult, but may be somewhat freshened by good silver polish thinned with alcohol instead of water. Lace that will wash should be first soaked in cold water, then put in a glass jar with lukewarm water and a tiny pinch of borax and well shaken. Rinse well in several hot waters, squeeze out most of the moisture and dry by covering a drawing board with a Turkish towel, to which the lace is pinned, each point in position. Dry in the sun. Lace that will not wash may be cleaned with French chalk or magnesia.

Some of the new dresses are made of two-toned corduroy, combined with silk charmeuse or chiffon in plain color.

CASE FOB TENNIS RACQUET

Will Be Found of Considerable Use In . the Remaining Weeks of Warm Weather. A useful tiding to make and one that will certainly be required in many households, is a case for a tennis racquet. It should be carried out In some strong light material, such as brown bolland, linen or crash, and bound at the edges with braid. It can be cut out in two pieces, and to determine the shape and size it is a good plan to place the racquet upon

the material and draw a line round It with a piece of chalk, allowing plenty of space for the width of the racquet. Two different kinds of cases are shown in our sketches, the lower case being, perhaps, the more simple to make, but the upper case (c) will more effectually cover up and protect the racquet from damp. Tke„<me Is furnished with a flap that , folds over the broad end of the racquet, fastens down with two buttons and buttonholes, the Other merely opens at the. broad end. and the materia] folds back to the dotted line indicated by a and a, to admit th* placing of the racquet in the case handle first, the two sides being then drawn together and fastened with ribbon strings.

The. Home Department

DESIGNED FOR THE FOULARD

Some Original Ideas In Skirt Which Has Approval of English Fashion Journal. 1 - Lobelia blue foulard figured with black would make up well like this. The skirt Is eased la at the waist and trimmed at foot by two folds of material trimmed at the sides by three buttons and loops. f The bodice has a vest of lace with! a strip of material taken down Die center, on which little Mack buttons

are sewn; pieces of material are taken over the shoulders and croseetT-’ in front; buttons and loops form trimming here as well as on sleeves, which are finished with plaited frill* —London Madame.

The New Blouses.

Some new blouses have directotr* collars. One of white epoage hasj j deep cuffs of pique with an under euff; / < of net and shadowy lace, and a long black silk tie; its price is f 10.75. An-' other with directoire collar and white* pique cuffs, but the waist made of! crepe de chine, is $12.75. This one W finished with a Gainsborough jabot of shadow lace and trimmed with loops, of blue silk and clusters of tucks.

In Place of Collar Button.

Those who complain that collar buttons in the collars of tailored shirtwaists dig into the neck, and all toe frequently produce* a sore spot, will find relief in the following plan: Instead of using the buttonhole in the back of the shirtwaist neckband for a collar button, sew on an ordinary button and button the collar over tb* same.

Diagram b shows the racquet serted In the case prior to this being done. With both the cases cord haa»’,; dies are sewn on at the sides for carrying purposes.

Pillow Washing at Home.

Instead of sending the feather an# down pillows to be renovated, try washing them at home. These days of hot sun are excellent to ment. Fill the wash boiler with cold water and good soap and let the pillows soak for several hours, then rub the ticking' between the hands until soiled spot* are gone. Rinse in lukewarm water, then pat ‘ on in cold water- and -plenty of iip|i jelly and boil for 15 minutes. under running water until no soap re*mains and hang on the-line to dry. Use plenty of clothespins, for the pillow to be fluffy must be frequently beaten during the drying process. Occasionally reverse the pillow and pte; by the opposite end.

French Flannel Blouse.

Finest of French flannel of cream blouse which is ideal for summer ■fife l soot or telf-teliMtf ifftinf • ' - :