Evening Republican, Volume 20, Number 108, Rensselaer, Jasper County, 5 May 1916 — Page 2

NIGH! OF HORROR IN THE TRENCHES

Vivid Description of His Experience Penned by a French Lieutenant. MEN’S NERVES SHATTERED Quiet of Day la Broken by Terrific Bombardment That Makes the Earth Rock Like Ship in a Storm. Paris.— The Paris Journal prints a most graphic, accouut written by a French lieutenant, in simple but vivid language, of his experience during, a heavy bombardment of the French fines recently by the Germans: “The day was quiet,” writes this officer. ‘Towards evening we received a broadside of rifle fire, which dislodged a few sandbags. Then everything was quiet again. “At nine o’clock I went below to my dugout for something to eat. Our little table was already set, and the steaming coffee was just placed before me when suddenly there was an explosion that shook the earth beneath our feet and scattered pieces of rock and clay in our midst. “ ‘lt’s no use,’ said one of the men. T see we are not going to be permitted to eat.’ “I climbed back into the trench, and not a sound was heard. “‘Where was the explosion?’ “ ‘To the right,’ answered a voice in the dark. ‘Be careful; they are send lng us those 150-millimeter shells. There’s one coming now.’ “I crouched down against the wall and in a twinkling fifty meters of the trench were ground to dust. Sparks flew and dark, gaseous fumes eclipsed the blackness of the night. Then came another shell on its murderous mission, tearing up the earth and accompanied by deafening thunder. “Things began to look serious. Someone shouted: “ ‘Lieutenant, there is no sense in your standing there and risking your life!’ “The man was right. I returned to the dugout. The bombardment continued like one continuous roll of thunder. A heavy rock, loosened by the detonations, fell at my feet. “ ‘And yet we hear,’ sayß one of my men, ‘that they are short of ammunition.’

“I was getting tired of this. We had to answer those fellows. I asked the telephone operator to connect me with the commander. “ There is no answer,’ said the operator. ‘The wire has probably been ■hot away,’ __—.. ' ■ : - “I scribbled something on a piece of paper and handed it to one of my young men. “ ‘The telephone is disconnected, my friend. See that you get this to the commander. Have a little brandy?’ “ ‘lf you please.’ “He smiled, saluted and was off. Fifty meters off he fell with a shot in his neck. “The bombardment grew more intense. Oh, what a night! Our trenches seemed to sway to and fro, like the deck of a ship in a storm. The air was full of sulphur fumes and hraftthing became difficult. Death surrounded us. I wondered how many of my men were still alive! And would we be able to withstand the foe if he made a charge on our trenches? I nerved myself to remain calm. How I would have liked to lay down and sleep! Strange, that the roaring of shells through the air always produces drowsiness. I fought against this weakness. Courage returned when the bombardment seemed to slacken for a moment. However, we only deluded ourselves, for the shells were coming faster and faster and Hacker and thicker. I tried to figure out the caliber of the shells, but was unable to think. Every man was hugging the wall of the trench. If we could only sleep and not wake up again, so as to be out of this hell! “ ‘Be careful, my friends. Now that

GIFT PACKAGES FOR GERMAN SOLDIERS

Thousands of gift packages lying in one of the distributing centers of the German Red Cross These parcels are being sorted preparatory to being cent to the fighting wen in the trenches.

the bombardment has ceased we can expect the enemy.’ A few of the men arose with an effort. They looked at me bewildered and did not seem to understand. Their faces were the color of the earth. “Ah, what was that? A few meters off, at the entrance of the trench, 1 saw soldiers like so many ants digging in the earth. They had thrown their guns aside and their oply aim now was to save their comrades, who were buried under the earth by the collapse of the walls of the trench. 1 saw Lieutenant Bauties there giving orders. “ ‘Eight poor fellows are lying under there for almost two hours now,’ he shouts. ‘Only by a miracle was I saved from being there too. It seems impossible for us to reach the men. What a terrible night this has been!’ “And with a sort of tired laugh, he added: ■“ ‘And to think that such an awful experience as this has been is never even mentioned in the reports.’ ’’

ROMANCE OF COAT BUTTON

Left With a Note Where It Was Found Button Brings a Wedding. Gardner, Kan. —When James H. Newston, a banker of Williamstown, Utah, punctured a tire on his motor car he was forced to lay over two days in Edgerton, near here. While walking along the road Newston found a button of a woman’s coat. He wrote this note and hung it and the button on the fence post: The owner of this button has found a place in my heart. Laura Ellsworth, a schoolteacher, the owner of the button, found it and the note. She took the button and left this message: Tomorrow this button will be worn over my heart. Newston found the second note. He was introduced to Miss Ellsworth. He proposed, was accepted and married. He is now on his way to San Francisco on his honeymoon, driving overland in his car.

PROPOSE A MARRIAGE TRUST

Justices of the Peace in Indiana Who May Get Together Upon Ceremonies. » ' 4. ‘ Jeffersonville, Ind. —Some of the six justices of the peace of Jefferson, who fight among themselves for “marriage couples,” are proposing a combination whereby all six would establish central marrying parlors and would pool and divide equally all their earnings. The chief benefit -would be The elimination of the “runners,” with whom the justices now split their fees, which only in exceptional cases amount to more than $3. One result of the competition has been the cutting of fees. Many eloping couples now get married for sl. Secret weddings generally cost the elopers a little more, and a $25 fee shows up once in a while.

LIGHTED MATCHES ON FEET

Wild Man of Northwest Has Horny Calluses on His Pedal Extremities. Hiawatha, Kan. —Because he allowed young men to come to his dugout and gamble, Guy Williams, the wild man of northwest Kansas, has been placed in the Brown county almshouse. Williams is sixty-four years old and for the past six years has been living in a hole dug out of the side of a hill along Roys creek, about ten miles northeast of town. He went almost without clothes and Beldom wore shoes, even in the coldest weather. His feet had become so calloused that it was a common sight to see Him scratch matches on the soles of his bare feet. He had refused all offers of help and insisted on living a solitary life in the hole which he had dug for himself.

THE EVENING REPUBLICAN, RENSSELAER, IND.

ACTIVE IN CLUB WORK

Mrs. John Kerfoot Haywood, wife of a well-known Washington physician, is actively identified with the Congressional Union for Woman Suffrage and with various peace movement. She is prominent in club work and in resident Washington society.

TOSSES 29 HOURS ON ADRIATIC SEA

Young American Airman Adds to Long List of Perilous Adventures. RESCUED BY TORPEDO BOAT Searching for Submarines of Italy's Foe, Hydroplane Goes Wrong and Drops Doherty to Water — Seeks Further Adventure. Milan, Italy. —William Ellwood Doherty, a young American whose career as an airman has abounded in perilous adventure, has lust added to his list a fight for life lasting more than twenty-nine hours in the wintry waters of the Adriatic. Once before he had been stranded in the same sea in midsummer and collapsed from thirst and heat. This time he had the other extreme of weather, battling with a northern gale, and was rescued when on the verge of exhaustion. Austrian submarines were infesting the Adriatic while the Italians were sending troop ships across to Albania. Doherty set out in a Curtiss hydroplane to patrol the passage and give warning of danger. He left Taranto at two o’clock in the afternoon with an Italian helper. As daylight was falling the motor broke down, and the hydroplane dropped to the water. Italian vessels were in sight, but did not see Doherty’s signals for help. With darkness the wind rose and wnvua broke over the tiny craft. Doherty tore away the drip pan of the machine. The two cold, hungry, watersoaked men used it to bail with. By working one at a time without stopping they were able to keep afloat, although every high wave gave them a fresh drenching. They had lost their scant provisions in the descent to the water, and in the tossing of the hydroplane their cigarettes and matches went overboard. The weather became intensely cold. In the respite from bailing the airman who was free kept lookout for a ship. One came in sight several hours after dark, but passed on, not seeing the smoke bombs with which the aviators tried to hail it. Throughout the night and all the next morning the men relieved each other with the drip pan bailer. Finally, too tired to work longer and despairing of rescue, Doherty curled up in the end of the craft. Sleep overcame him, but he had nightmare- and was -roused wh en a lurch of the plane nearly spilled him into the sea. Again he took his turn at bailing.

The specter of death was before the eyes of both men whdh night fell once more. Then a torpedo boat headed toward them appeared on the horizon. They exploded more smoke bombs and wildly waved their signal flags. This time they were seen. The torpedo boat approached, lowered a small boat and rescued men and wreck twenty miles from shore. , Italian a Vwaft had been looking for Doherty and his companion ever since the machine failed them. Allowance had not been made for the” wind, which blew the unfortunates seaward, and the search was confined to an area comparatively near shore until the torpedo boat struck out into the open. ' ‘ Naval commanders who had engaged in the early search reported the first night that Doherty and his* companion probably were lost. Their return to shore was failed as little short of miraculous. - Doherty recovered within a day from the effects of his exposure. Substitutes had taken over his patrol duty in the Adriatic, however, and he decided to shift his field of activity. He has gone to Paris and London in search of further adventure.

FOODS FOR CHILDREN

EXPERTS GIVE ADVICE ON QUESTIONS OF IMPORTANCE. Directions for the Bodily Needs of the Small Members of the House-hold-Pure Milk the One Great Thing to Be Desired.

(Prepared by the United States Department of Agriculture.) Simple bills of fare, helpful recipes, and practical directions for the preparation of foods for children between three and six years of age are contained in Farmers’ Bulletin 717, “Food for Young Children,” issued by the United States Department of Agriculture. The author has carefully avoided the use of all technical dietary terms or - systems of grouping and has so classified foods that any mother can meet the following definition of a satisfactory diet for a little child. “A little child three to six years of age, who is carefully fed in accordance with his bodily needs (as these are now understood) receives everyday at least one food from each of the following groups: 1. Milk and dishes made chiefly of milk (most important of the group as regards children’s diet); meat, fish, poultry, eggs, and meat substitutes. 2. Bread and Other cereal foods. 3. Butter and other wholesome fats. 4. Vegetables and suits. 6. Simple sweets.” The relation of food to the condition of the bowels is also an important matter. Grains, particularly those containing the outer or branny layers or coats, are laxative; so, too, are such mildly acid fruits as apples, oranges and grapefruit. So far, therefore, as the important matter of preventing constipation is concerned, coarse grains and mildly acid fruits serve the same purpose. When fruits are to be obtained in abundance, the kind of cereal served is not of great importance. When they are not, the coarser cereals should be used. The basis of a child’s diet should be clean, whole milk —at least a quart a day. Such milk, in addition to water contains about half a cupful of the very best food substances —butterfat, milk, sugar, lime and other materials needed by the child to make muscle, bones, and teefh. In addition, milk contains a substance thought to promote growth by helping the body make good use of other foods. Where good whole milk is not obtainable, clean, fresh skim milk supplies these substances with the exception of the butterfat, and is, of course, preferable to dirty or questionable whole milk. Milk, however, contains very little iron and therefore spinach and other green vegetables and egg yolks, which are rich in iron, combine well with milk.

The child should drink the milk with the chill taken off, or should consume his full quart a day with cereals and in milk toast, cocoa, milk soups and stews, in cereal puddings, egg-and-milk puddings, custards, junkets, or simple ice creams. Milk stews may be made with vegetables or fish, or to vary the diet these can be combined with cream sauce and served on milk toast. The bulletin therefore gives a large number of recipes for the preparation of various milk dishes which will help “children consume the requisite amount of milk without growing tired of this valuable food. Those for milk soups will be found particularly useful, as they give .the mother an easy means of preparing many vegetables which are essentials in the child's diet. Well-baked bread and thoroughlycooked breakfast cereals are both good for children, and with milk should make up a large part of the diet. Bread and cereal mushes are, to a certain extent, interchangeable, but neither can take the place of milk, meat, eggs, fruits and vegetables. An ordinary slice of bread is equal in food value to about half a cupful of boiled or steafned cereal and about a cupful of flaked or puffed cereal. Different kinds of bread may be used for variety. The yeast-raised bread given to young children should be at least a day old, or should be toasted or twice baked. Hot breads are likely to be swallowed in large pieces, and are therefore nbt desirable. Hot breads which are almost ail crust, like thin tea biscuits or crisp rolls, are best of the hot varieties. Under the heading “Meat, Fish, Poultry, Eggs and Meat Substitutes,” the author states: “In some families children do not get enough meat and eggs; in others they get too much. A good general rule commonly followed is to give a child, two years old or over, an egg every other day and about the same amount (two ounces) of meat, fish, or poultry on the intervening days. Where meat is omitted, care must be taken to see that other suitable foods take its place—preferably an extra amount of»milk and eggs.” Fried meats should not be given to a child, because they are likely to be overcooked and tough and also because the fat may be scorched and thus changed in composition. Scorched ■fat is inmost certain to be harmful to children. Meat is best given aB broiled chop meat or in simple meat combined with vegetables. Poultry may be boildd and served with rice. When roasted, only ‘ the tender portions should be fed. Highly-seasoned stuffing or rich gravy should not fee given to a young child. Dried and other fish, and oysters,

may be used in milk stews. Wellboiled fish is good for variety. Eggs must not be overcooked or they are likely to cause indigestion. The best way to cook eggs is to poach or coddle them. Scrambled eggs may be served occasionally, provided care is taken not to scorch the fat or to overcook the eggs. Fat is an important part of the food of children. There is more than an ounce of fat (at least two and a half level tablespoonfuls) in a quart of whole milk. If the healthy child is given a quart of milk, has butter on his bread, and meat or an egg once a day, he gets enough fat, and that which he received is in wholesome form. It is well, therefore, not to give such fatty foods as pastry, fried meats and vegetables, and doughnuts or rich cakes. If the child is constipated, the occasional use of cream or salad oil is desirable, for fat in abundance is laxativeEl Bacon or salt pork, cut very thin and carefully cooked, may be given occasionally. It is very important not to burn the fat. Vegetables and fruits are grouped together because they are similar in that both supply iron, lime,- and other mineral matters, and also mild acids. Vegetables are an important but often a neglected part of the child’s diet. They should be served at least once a day, gs they help to keep the bowels in good condition. Fruits are important for their flavoring, for their laxative effects and doubtless for other reasons, and should be served in some form at least once a day. Fruit juices and the pulp of cooked fruit, baked apples and pears, and stewed prunes, are the safest. The child should not be allowed to eat the skins unless they have been made very tender by cooking. Sugar is a desirable part of the diet provided if is given in simple sweets and not allowed to take the place of other foods and spoil the child’s appetite. Simple sweets are such things as lump sugar, maple sugar, sirups, honey, and plain candy, and those foods in which sugar is combined in simple forms with fruit Juices (in lemonade, water ice, jelly, etc.), with flour or starch, as in plain cakes (cup cake, sponge cake, cookies), and with fruit, as in jams, marmalades, and similar things.

Kitchen Measurements.

One kitchen cupful equals one-half pint, or two gills. Four kitchen cupfuls equal one quart. Two cupfuls of granulated sugar equal one pound. Two and one-half cupfuls of powdered sugar equal one pound. One heaping tablespoonful of sugar equals one ounce. One heaping tablespoonful of butter equals two ounces or ono-quarter cupful. One cupful of butter equals one-half pound. Four cupfuls of flour (one heaping quart) equal one pound. Eight round tablespoonfuls of dry material equal one cupful. Sixteen tablespoonfuls of liquid equal one cupful.

Cinnamon Rice Pudding.

Buy four ounces or so of the red cinnamon drops, or perhaps two ounces would do for a large, creamy rice puddiftg, or for half a dozen of individual size. Allow twelve or eighUeen drops to each cupful of milk used, and also to each cupful of milk allnw one wall-washed tabiespoonful of rice and about a tablespoonful of sugar. If it is to be served with a sweet sauce do not add any sugar. Put into buttered baking dish or dishes or into the glass baking molds, and bake from one hour and a half to two hours in a moderate oven, stirring in the top every half hour or even oftener. A meringue may be added and across this strewn some pink sugar or some of the cinnamon drops ground up in a mortar.

Chocolate Cream Pie.

Here is a chocolate cream pie which everybody likes has the merit of being cheap. Into your double boiler put one pint of hot water. Blend together one apd one-half cupfuls of sugar, four tablespoonfuls of flour, two of cocoa, butter size of small egg, a pinch of salt and stir into the water. Cook until thick. Cover a deep pie plate with rich pastry and set another plate inside and bake a nice brown, fill with cocoa mixture, cover with whipped cream and sprinkle with chopped nuts.

Succotash.

Take the amount of kidney beans desired and soak overnight. In the morning place on stove and add fat salt pork, cut into rather small to taste. Salt. Let simmer until beans are soft. Do not have too much water. The beauty of it is to cook slowly. Just before serving add one can corn and heat it through. Serve hot Succotash is also made from lima beans with corn added. Some prefer it that way.

Carrot Stew.

"Here is a carrot stew that was sent into the column Some years ago by W. D., and I will copy it for you, as I think it is delicious: Cut the carrots in small pieces and cover with milk enough to stew them. Add salt and pepper to taste, and a small piece of butter.

The Newest Rolling Pin.

A recent invention in rolling pins is made of glass, and may bo used when making biscuit and cookies, but it is especially satisfactory when working with pastry, as it is fitted with aluminum caps which can be removed fOS the insertion of Ice.

MIXING THE BUTTER CAKES

Breakfast and Luncheon Delicacy Worth All the Time That Can Be Bestowed on It. An earthen bowl should always b« ÜBed for mixing cake, and a wooden cake spoon with slits lightens the labor. Measure dry ingredients, and mix and sift baking powder and spices, if used, with flour. Count out number of eggs required, breaking each separately that there may be no loss should a stale egg chance to be found in the number, separating yolks from whites if rule so specifies. Measure butter, then liquid. Having everything in readiness, the mixing may be quickly accomplished. If butter ia very hard, by allowing it to stand a short time in a warm room it la measured and creamed much easier. If time cannot be allowed for this to be done, warm bowl by pouring in some hot water, letting stand one minute, then emptying and wiping dry. Avoid overheating the bowl, as butter will become oily rather than creamy. Put butter in bowl and cream by working with a wooden spoon until soft and of a creamy consistency, then add sugar gradually and continue beating. All yolks of eggs or whole eggs beaten until light, liquid and flour mixed and sifted with baking powder; or liquid and flour may be added alternately. When yolks and whites are beaten separately whites are usually added at the last, as in the case when whites of eggs alone are used. A cake can be made fine grained only by long beating, although light and delicate with a small amount of beating. Never stir cake after the final beating, remembering that beating motion should always be the last used. Fruit, when added to cake, is usually floured, to prevent its settling to the bottom. This is not necessary if it is added directly after the sugar, which is desirable in all dark cakes. If a light fruit cake is made, fruit added in this way discolors the loaf. Citron is cut first in thin slices, then in strips, floured, and put in between layers of cake mixture. Raisins are seeded and cut, rather than chopped. Washed currants, put up in packages, are quite free from stems and foreign substances, and need only picking over and rolling In flour.

Stewed Beef With Dried Green Peas.

Wash (after picking over) one pint of dried green peas. Put in kettle with enough water and let come to a boil (water should cover), and while boiling, add about one-half teaspoonful of baking soda (saleratus). Continue boiling for about five or ten minutes, then remove from fire and strain and wash the peas to free from taste of soda. Prepare about one-harf pound _of lean . beef (stew beef) by rinsing — and cutting up in not too small pieces. Put the meat and prepared peas again In kettle and stew until meat is tender. Keep covered with water while meat is cooking. Season with salt, pepper and a small lump of butter (the butter may be omitted, but I prefer to add it).

Mock Fish.

Cut some scraped salsify into inch lengths, dropping them as done into water acidulated either with vinegar or lemon juice, and, soaking them in it for an hour; drain carefully, barely cover with boiling salted water, cook gently until soft, and strain. Having made a thick, white sauce with the liquor mingled with an equal quantity of scalded milk, thickened with butter and flour in the usual proportions and seasoned agreeably with salt, pepper and lemon Juice, put the salsify into fireproof shells, mask with . the sauce, strew lightly with bread crumbs and a few knobs of butter, and brown in a quick oven. Or, if preferred, serve in cases of puff paste.

Vegetarian Rissoles.

Rub three ounces of butter into onehalf pound of wh(jle-meal bread crumbs, adding one tablespoonful of finely chopped parsley, one teaspoonful each of shredded onion and of minced herbs, a grate of nutmeg and lemon peel and seasoning to taste; mix this with an egg beaten up in one teacupful of milk, or, better still if available, of white sauce; mold into balls or torpedoes, fry in hot fat and serve garnished with daintily fried slices of hard-boiled egg, handing brown sauce and red currant jelly at the same time.

Irish Iceberg.

Put four cupfuls of water and two cupfuls of sugar in saucepan, bring to the boiling point and let boil 20 minutes. Cool, add three-fourths cupful of lemon juice. Color green and strain. Freeze, using three parts of finelycrushed ice to one part of rock salt. Serve in tall dessert glasses and pour over each portion ope teaspoonful of creme de menthe. Sprinkle with chopped nuts, using Jordan almonds, English walnuts, and pecans in equal proportions. —Woman’s Home Com. panion.

White Sauce.

Two tablespoonfuls butter, two tablespoonfuls flour, one cupful, milk or white stock, one-fourth teaspoonful salt, a few grains cayenne, one-fourth t'easpoonful pepper. Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil, five minutes, beating constantly.

For Irons That Stick.

Irons will never stick to clothes if one-half teaspoonful of either lard or kerosene is added to the starch while It is hot. •'