Evening Republican, Volume 20, Number 130, Rensselaer, Jasper County, 31 May 1916 — Page 3

GOOD JOKES

INDICATIONS FAVORABLE.

“Is he careful with his money?" “I don’t know. I never saw him liandle any of It.”

Too Bad.

He motored out to take the air And felt he really must; But swifter cars were everywhere— He merely took the dust.

Fair Warning.

“Papa, dear,” said the daughter who was beginning to carry weight for age, “you must not worry because Leander Is going to marry me and take me away from, you.” “Nay, nay, daughter,” replied the fond parent, “a little thing like that isn’t going to get me expelled from the ‘Don’t Worry club,’ but if he ever does anything that will cause you to move your trunk back home, I’ll certainly do him bodily injury.”

Cause for Satisfaction.

“Why did you listen so patiently to Dubwaite’s hard luck Btory? I was bored to death.” “It possessed an element of novelty for me.” "I don’t see why?” “For the first time in weeks I came out a winner in the poker game last night that started Dubwaite out this morning trying to borrow $10.”

Strictly Literal.

v A young girl was talking to a friend of the Illness of a society matron to whom both were devoted. “Why.” asked the girl, "do they want to get a surgeon from another city for that operation?” "I understand,” said the friend, “that there Is no specialist here to do it” “But," insisted the girl, “they told me at the hospital that the trouble was purely local.”

Some Understanding.

Rankin —I understand a number of Shakespeare’s plays are to be presented on the screen. Phyle—l hope they play Hamlet. “Why?" "I am curious to see how the movie stars will tackle Hamlet’s soliloquy in pantomime."

Hint Lost.

“Miss Stinger certainly does get things mixed when she wants to quote* What do you think she said today when the dear children got into the parlor while she was calling?” "What she say?” “Children should be clean, not smeared.”

A Natural Puzzle.

“It is queer that Gwendolyn can’t get in the upper set. She’s such a duck of a girl." “Then she ought to be able to get Into' the swim."

A NARROW ESCAPE.

She —Is It true that you said my face was enough to make a man climb a fence? He —Well, I-er-meant, of course, if the man was on the other side of the fence.

A Lucky Capture.

"Gee, he’s a lucky cop.” “How’s that?" “He arrested a fellow last night for leaving his car on the wrong Bide of the street and when he got him to the station he discovered he was a notorious burglar.’’.

A Financial Difficulty.

“Seaweed has been found to be prolific in fuel oil.’* ' "But if they organize a company to exploit it. won’t they first have to Mueese the water out of the stock f

“Well, doctor, will the operation cure me?” "We are not in a position alwayß to guarantee a cure.” “Well, will it give me a measure of health?” “Undoubtedly; but you must not ask too much.” "Is asking to live too much?” “You cannot live without the operation.” “Can I live with it?” "There Is a chance.” “Well, there’s a chance without it.* “I certainly have not said it" "All the same, I’ll take it I’m from Wall street.” —Judge.

Welsh Porter (excitedly)—pee, there is Davit Lloyd-George, look you. Calm Passenger—Well, what about it? Welsh Porter —But it is LloydGeorge himself —the minister of munitions whatefTer. Calm Passenger—Well, I don’t care. He’s not the Almighty. Welsh Porter —No inteet —but he is only a young man yet, look you!— Passing Show.

“You say Miss Gadders fell in love with young Twobble because he is so light on his feet?” “Yes.” “But surely she doesn’t suppose a man of that sort will be able to provide a good home for her?" "Oh, she won’t need a home. She expects to Bpend most of her time in cabarets.”

ECONOMICAL ARRANGEMENT.

Father —And did you see the cow milked while you were in the country? Willie —Yes; it’s got spring faucets that you can’t leave running.

Sometimes he’s rather far to seek— The man who shows a winning streak. Although one sees at every glance The chaps who say they've had no chance.

“More discriminatory legislation! Confound the luck!” exclaimed the motorist. “What’s the trouble?” “Another ordinance is proposed to safeguard' pedestrians. Why, they’re so pampered now they act as if they thought the streets belonged to them.”

“Are all branches of the army appropriately armed?” “Of course. Why do you ask?" “Because I am sure the cavalry hasn’t horse pistols.”

“Old Goldust made his young wife an ideal husband in the good and merry life he gave her.” “How was that?” “First, he made her a good husband and then he made her a merry widow."

“She called me an ‘abysmal brute/ ” “Don’t be cast down, son. Some women can’t resist that type of man. If she was not referring to your table manners you may stand a pretty good chance to win her yet’’

“A marine artist can do something nobody else has ever succeeded in doing.” “What’s that?” “Making oil and water mix."

Passing Inadvertence.

"Republics are ungrateful,” remarked the gloomy citizen. "Not ungrateful,” replied Senator Sorghum; “only a little Careless and forgetful at times.”

"Why are you staring at those lunchroom chairs?” “See that broad arm on which to set food?’’ —. “Well?” *Tm going to have that set duplicated in mahogany for afternoon teas.”

Little Lemuel —Say, paw?. Paw —Well, whst is it, son? Little Lemuel — {jo the Cuban women wear Havana wrappers all the year round? .. f

PLACING THE LEAD.

Overheard in Cambria.

A Giddy Creature.

Quitters.

A Just Grievance.

Not Quite!

An Ideal.

Shouldn’t Despair.

His Feat.

Great Scheme.

Information Wanted.

THE EVENING REPUBLICAN, RENSSELAER, IND.

BEST DIET FOR CHILD

ADVICE OF BPECIALIBTB OF BUREAU AT WASHINGTON. Preparations of Meat, Fish, Eggs, and Meat Substitutes Recommended — Almost Innumerable Variety of Btews Is Possible.

The following directions for the use of meat, fish, eggs, and meat substitutes in the diet of a child three to six years of age are taken from Farmers’ Bulletin No. 717, “Foots for Young Children," prepared by specialists of the office of home economics. United Btates department of agriculture. __ Broiling and roasting are the best methods of preparing tender meat. Tough meat should be stewed or prepared in a fireless cooker, or first chopped and then broiled. It is very important to teach the very young child to chew meat properly. Fried meats, particularly those which are pan fried or cooked in a small amount of fat, should not be given to young children. One reason for this is that they are likely to be overcooked and tough, at least on the outside, and so are likely not to be properly chewed and to be swallowed In large pieces. Another reason is that the fat used In frying and also that which tries out of the meat is likely to be scorched and changed In composition. When this is the case, it is almost certain to be harmful. Some recipes for cooking meat for children follow:

Many cuts of meat too tough to be broiled whole may be prepared very satisfactorily by being chopped, salted and broiled. Allow about one-half teaspoonful of salt to a pound of meat. For very little Children the meat should be scraped Instead of being chopped, for in this way the connective tissue is taken out. An egg or a little milk may also be added. The most important point is careful handling, for if the meat is pressed together it becomes tough and hard. If a wire broiler is used, the cakes should not be squeezed between the two sides. To avoid this, lay them on top of the broiler and turn them with a knife and fork. Stews made out of meat and vegetables offer a very great variety of dishes good in themselves and good

Ideal Dinner for Child—Lamb Chop, Baked Potato, Spinach (Cut Fine), Rice and Milk, Bread and Butter.

also because they encourage the eating of bread. The meat used should, of course, be in good condition but need not be from a tender cut. The lower-priced-efits may be used with good results, provided they are made tender by long, slow cooking. Any vegetable may be added, including the tougher parts of lettuce, and the leaves of celery. Rice, barley, macaroni, or even crusts of stale bread may be used in the stew to give variety. A stew containing a little meat, with one or more vegetables, and a cereal comes near to supplying all the needed foods, other than milk. Cut the meat into Bmall pieces, cover with boiling water, boil for five minutes, and then cook at a lower temperature until the meat is tender. This will require about three hours on the stove or five hours in the fireless cooker. Add carrots, turnips, onions, pepper and salt during the last hour of cooking, and the potatoes 20 minutes before serving. Thicken with the flour diluted with cold water. If the dish is made in the fireless cooker, the mixture must be reheated when the vegetables are put in. There is much to be said in favor of keeping a soup pot on the stove all the time, provided great care is taken not to allow the contents to grow stale. Into this pot can go clean portions of uncooked food and also clean foods left from the table, such as meat, mflk, mashed potatoes or other vegetables, crusts, cold cereal mushes, and even fruits. Soups made from such materials may not have great nutritive value, but, like those made out of materials bought for the purpose, they encourage the use of a large amount of bread, particularly if carefully seasoned. Chicken or turkey can be used for variety in children’s diets. It is palatable stewed and served with rice. If roast chicken is used, select portions which are tender. It is well not to give a young child either highly seasoned stuffing (dressing) or rich gravy.

The use of cured fish, fresh fish and oysters in stews has been spoken of above. Boiled or stewed fi3h is also good for variety. Eggs are especially useful food for young children. The chief point to remember in preparing them for children is that they must not be overcooked or they are likely to- cause indigestion, as experience has shown. Everyone know# hew the heat of cooking hardens the egg, and it is easy to understand why the digestive Juices might have difficulty in penetrating such hard substance as the white of a hard-boiled egg. Overcooked yolks also thought to be hard to digest. However, when eggs are cooked in the

shell, the heat reaches the white b» fore it does the yolk, and so there is more danger of the white being overcooked than of the yolk. The best ways of serving eggs for children are poached, soft-boiled, or coddled, though they may be scrambled for a change if one is careful not to scorch tjie fat used or to overcook the egg. One of the most satisfactory ways of cooking eggs is by coddling and is done as follows: Allow a cupful of water to each egg, bring the water to the boiling point, remove it from the fire, put In the eggs, eover the dish closely, and leave the eggs in the water for about seven minutes. Milk and eggs, as stated above, are common meat substitutes. Among vegetable foods, dried beans, peas, lentils, and cowpeas, which are often classed together and called legumes, are the best substitutes for meat in the diet of older people, chiefly because they have large amounts of nitrogen needed for muscle building. In this respect they have some advantage, though not a great one, over cereals. Beans and the other legumes are not to be recommended for young children except when milk, meat, eggs, fish, and poultry are not to be obtained. When used they should be cooked until they are reduced to a mush. Since the skins are likely to be tough, it is well to put the cooked legumes through a sieve.

PERFECTION IN THE KITCHEN

One Secret of Successful Cooking Is Having Proper Materials With Which to Work. Most housekeepers have wondered at times why there Is "a touch” about the best hotel cooking that amateurs can seldom get. It is not because the materials are superior or the recipes exclusive; home cooking can be better than hotel cooking so far as that is concerned. It is partly due to the very simple factor of heat and cold. In the hotel kitchen everything is hot that should be hot, and everything that should be cold is Just off the ice. The home kitchen may not be provided with huge refrigerators, warming tanks, and plate racks heated by steam, but that is no reason for not being up to date. Enamel double boilers, an enameled bain-marie, even an enameled saucepan or frying-pan or baking, dish set in the top of a kettle of boiling water, will keep any sort of dish hot without its being dried or scorched. And they are far easier to keep clean than the elaborate copper and nickel fittings of the hotel. The other thing in which the chef is apt to be superior is in the use of complex flavors in soups and sauces, and here again his creations can be rivaled with enameled soup-kettles and double boilers. The one thing that even some good cooks need to learn is that the longer and slower the process of blending flavors the more perfect is the blend.

“HODGE-PODGE” ECONOMICAL

Can Be Fashioned From Any Scraps the Larder Affords and Makes a Most Satisfactory Meal. Having to live as cheaply as possible on account of the we have invented a “hodge-podge.” It is made of any scraps the larder affords. Vegetable hodge-podge is one of the best, and gives the idea for all. Take a baking dish, put in a layer of finely-cut-up bread (crusts of cold toast is all right), next a layer of cold boiled macaroni with tomato sauce (rice will do as well) then cold boiled cabbage, cauliflower or parsnips, or, in fact any cold vegetable, and a layer of cold potatoes; salt and pepper. Add a few spoonfuls of gravy, if on hand. Repeat layer until dish is full; grate dry cheese generously on top. If not quite moist, add a little water. Put brown bread crumbs cm top and heat thoroughly in the oven. It is surprisingly good, and makes a most satisfactory meal. —Woman’s Home Companion.

Boiled Pork and Chill Sauce.

Prepare the chili sauce before cooking the meat and in a goodly quantity, as it will keep for a considerable time; or use chili sauce already prepared and bottled. The cultlets, taken from the leg of fresh pork, should be about half an inch in thickness. Place them between the bars of a double gridiron over a moderate fire, cook for about 20 minutes; when done place them on a hot dish, sprinkle over a little salt and pepper, put a little butter over them and serve with the chili sauce in a boat.

Buckwheat Cakes.

To %ne and a half pints of pure buckwheat flour add half cupful of white flour and cornmeal, three heaping teaspoonfuls of baking powder, one teaspoonful of Salt, one tablespoonful of brown sugar or molasses. Sift all the dry ingredients together and add a pint of milk dr water, or sufficient to form a smooth batter that will pour easily (not too thin) from a pitcher.

Oysters In Sauerkraut.

Place in a baking dish alternately layers of cooked sauerkraut and oysters, starting and finishing with the sauerkraut. On top place a few strips of fat bacon. Place in a hot oven for about half an hour, or until heated through, and serve at once.

Changing Pillow Cases.

In putting on fresh pillow cases, start the pillow injto the case, then, holding it to you press against the wall, and the pillow will slip in easily, filling the comers.

COATS INFLUENCED BY THE MOTOR CAR The motor car has added so much to the pleasures of summer that all our affairs are more or less influenced by the time we are to spend going about in it. Since it is no longer a luxury of the rich everyone makes some preparation for “Joy riding." Manufacturers of coats, as in other lines, find that their business must take note of the influence of the motor car, and they are presenting coats that show wonderful adaptability to all the needs of summer. Two excellent models that will serve for motor wear and other wear as well are shown in the picture. One of them is of plain cloth in a bright shade of dark blue. It is long, reaching almost to the bottom of the dress, and is cut full with flaring lines. Raglan sleeves In this, as in many other models, help out in achieving the flare in the body

WONDERFUL MILLINERY FOR THE LITTLE MISS Anyone might wish to fce eleven again to wear such wonderful millinery as that which is shown in the picture. Since the making of hats for little girls has developed into a business which has become a distinct branch of the manufacture of millinery the bats of “little miss" are things to awaken the admiration and envy of her elders. They are less' simple than they used to be, and the band of the specialist is evident in them. Two of these pictured and picturesque models are made of white hair braid —of all millinery braids the most exquisite. It is a pure, shining and translucent white and is w<sven In flat braid or in lace patterns or to combinations of the two. The hat at the center of the group is made without a supporting frame of any sort and is therefore flexible. The braid is moderately narrow with one fancy edge and a little ruffle running along its surface midway of the wbiilt The straight edge is corded

FANCIES AND FADS OF FASHION

By Julia Bottomley

ol the coat and make its adjustment easy. The sleeves are full and are caught in with a covered cord, making a deep flaring about the hand. A tall, satin collar and large, flat, white buttons are items that contribute much of style to the modeL A hardier 'looking coat, with a sturdy style of its own, is pictured also. It is a Scotch mixture in gray, black, and white, with an indistinct crossbar patterned in the weave. It is cut with short front yoke and extended sldebody in one. This unusual cutting results in a smart model. Raglan sleeves are used In this as. in the other model, but they are finished with plain cuffs decorated with a pointed tab of plain cloth. Capacious slit pockets carry whatever the motorist may need for a short journey. Revers and large buttons add quiet decorative features toa model that is not to be excelled for general utility wear.

and the close-set threads of hair braid make it wiry. When the hat Is made by sowing the braid row on row thin wiry edge proves sufficiently stiff to hold the shape. Narrow faille ribbon, with plcot edges, is used to give the hat color. It is little ever a half Inch wide and is used in light pink and light green, about the crown and brim. At the back each ribbon band is finished with a tiny fiat bow. A pink rose is set in small ragged daisies at the front. Another hair braid hat is made over a wire frame covered with chiffon. The top crown is covered with a small plaque of the braid, and the wide crown with a woven band of it There are three ruffles of plaited chiffon about the upper brim, and a rose with, foliage is mounted at the aide. The quaint poke bonnet is covered) with brocaded silk and the brim bound with old blue braid. There is a big; bow, with.one sash end, made of very wide blue ribbon, at the back. Against the rich background of brocade a bunch of velvet fruit and foliage rests at thft trouts