Evening Republican, Volume 20, Number 179, Rensselaer, Jasper County, 27 July 1916 — Page 2

LOOPING THE LOOP OVER LONDON

Seven thousand feet above Hyde Park an American girt looked straight ahead and saw 44 the roof of the sky" from one of England's newest warplanes

*— ——-i N a British military aeroK plane, painted black, and especially designed for pursuing Zeppelins at night, I flew across London and, at height -Qf —7,000 feet, looped the loop over Hyde Park, and in the New York Tribune Jane Anderson goes on to describe her experience : I was permitted to make this flight, to start from one of Britain’s finest aerodromes and see, spread in a clear colored panorama one mile and a half below me, the houses and the streets of the greatest city in the world. In the great field from which I started the turf was broken by patches of black mud and the grass was beaten down by heavy rain of the morning. But, on the wooden runway, with her wheels blocked and her black ’planes silhouetted against the sky, a biplane was waiting. She was beautiful —this machine. There was power in the sweep of her wings; there was power in the shining blades of her propeller. Her two Lewis guns, of blue steel, were mounted on galvanized brackets, they were particularly businesslike — those guns. I climbed aboard and was strapped in. The observer’s seat, where I sat, was a wide seat, and the fusilage formed my arm rest. There was plenty of foot space. Captain X, who was my pilot, got into his seat behind me. To my right und above me a death’s head design had been painted in white on the wing. We circled the field, headed into the wind and were off. I mean, we dived up into the sky. When we left the ground we left it. It was good climbing. It was good and stiff. The black nose of the biplane pointed straight to the sun. I saw, swiftly, visions of a stalled motor, of a rapid backward slide. Below us the roofs of the hangars dropped away, and I saw, over the whirring propeller, the great curve of the Thames —the wide, splendid sweep of gray water, spanned hy bridges. Where two streets met there was a house with a red roof—a big house set a little apart from a long row of cottages. While I looked at this red roof the color of it changed; from a clear vermilion it became mauve—one small, clear square of mauve. - I looked-again at the big house with the red roof. But it had merged with the line of little cottages; it no longer stood apart with a strip of green separating it from its neighbors. I had come up 6,000 feet above a little village which is on the outskirts of London. I saw, far below me, the white roads, crossing and recrossing, and the bright green of the fields. But there were no longer any people; there were no longer trams and ’buses and motors. In this swift, upward climbing there was no sense of rising. Before me the blades of the propeller were flashing even in the gray light. I was filled with a sense of security. I saw the roads, the broad, smooth roads of England, become white threads <)on a 'clear background of green; from certain centers they reached out, spreading, then converging anew. Then I found that I had come into a bank of cloud. And, strangely enough, this white vapor increased, mysteribusly, my sense of security. There was an extraordinary impression of solidity, of substance, after my Journeying through the clear higher air. I watched, on the aluminum rim

TAKEN FROM EXCHANGES

As a preventive against fire Austrian laws require dwellings and business houses to be built throughout of solid materials. ‘ ' Several German chemists are endeavoring to find economical processes for the recovery of combustible material from coal ashes. A survey of the world’s foods shows that one-half of the viands have a sweetish taste, one-third are salty and one-tenth sour or bitter.

of the windshield, a row of clear drops, like beads, forming and reforming. The white cloud was condensing to make bright crystals for us, little opalescent chains that broke, then fashioned themselves anew. The mist in front of me cleared and the white vapor became transparent. I looked down. Below I saw, in one vast, endless cyclorama, the roofs and gray streets of a city, with a river bounding them. The roofs were a deep, lusterless purple. In the distance I saw a little gray disk, faintly outlined. This was St. Paul’s. I was flying above the city of London. I thought for a moment that it was not true; that I, because of one man who was piloting me through certain uncharted spaces above the world, was not leaning over a little rim of painted iron and staring down at the greatest of great cities; that those fine lines of purple which we saw were not houses iu which people lived, houses in which people worked, houses where men and women fulfilled the appointed round of small incidents which make up the story of the world; that in those small houses there were people who were fighting a great war; that there were ttagedy and suffering and hope and courage and faith down there.

However, at this moment Captain X saw a cloud not too far above us and he started climbing again. I am not sure just how much that one particular cloud had to do with our sudden new ascent, but we went up there, just 7,000 feet above the city of London, and we jumped that cloud. When we started I don’t know what I thought we were going to do, but this is what we dtd —we bore down on that cloud, and when it was just before us, small, round, opaque, my pilot throttled his motor. We dropped. We dropped precipitately. It was rather a sensation this sliding off down toward earth. Then Captain X threw on the motor to full power and brought her back to an even keel. Then—we sailed up and hurdled the cloud. It was very well done. After this we seemed to gather speed, for reasons unexplained; that is, when I put my hand out the wind drove harder against it, pushing it back. Below, suddenly, a big strip of green appeared in the heart of London. Captain X explained about the bit of green, with its little white paths, which was interrupting . the gray streets of the city. Fir?t, he hammered on the iron casing of the fusilage; I turned around. He made a quick gesture, reaching out toward me. I didn’t know what he wanted. Then I saw that the captain was handing me a scrap of white papdr; folded, about the size of a stamp. It was a letter. It was not, however,

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THE EVENING REPUBLICAN, RENSSELAER, INB.

a long letter. And there was, on one side of it, printing of a somewhat miscellaneous character. This, by error, I read first and could not understand it all. Then I turned the paper over. Written on the other side of it, in pencil, were two sentences: “We are over Hyde Park. Would you like to loop over London?” Did I want to loop over London, in one of the finest of England’s warplanes? Did I want to loop over Hyde Parlt at a height of 7,000 feet? Yes, I did. The machine plunged headlong toward the earth. The motor was running full blast. The world rushed up to meet us. I found myself staring at the nose of the machine, which was straight above me. Her piston rods, a row of them on either side, were dancing up and down briskly. I saw them, and I saw the roof of the sky—yet I had not moved. I was still sitting, staring straight ahead. Only I was staring at the sky, instead of the earth. Everything was moving. Hyde Park wasn’t where it ought to have been. The sky was not in right. The nose of the machine was over my head. All wrong. Then a slice of the earth dislodged itself and, making circles, stood on end. And another section of earth rushed into it. I saw this myself. There were some trees mixed up in it. I don’t know when this was. But I saw it all.

Afterward the nose of the machine came down in front of me, where it should have been. And the iron strip on it was shaking again and the two thin cables on my left were vibrating pleasantly. I looked over and assured myself that Hyde Park was down below. It was. I liked the world. I turned and saw the captain leaning out over his windshield?' He was smiling—smiling and fumbling with his goggles. Something, It seemed, had gone wrong with them. So far as I could see, this was the only mark of our having been upside down. And it was set right straightway. For immediately we started turning. The captain banked her very prettily and I saw the little paths of Hyde Park between the 'planes. Sofnehow it gave them a wonderful perspective, this looking down the full length of the ’plane. And so we came back, over houses and white streets, to the wide sweep of the river. Came back straight toward the sun, which for the first time was shining through the mist. It seemed very close in front of us and not brilliant-abecause of the gray curtain before it. And in the little village a train was running along. Very small, making puffs of smoke. And the smoke was yellow, not the clean white of the broken clouds which were drifting below us. We circled toward the aerodrome. We dropped down, spiraling. It was a double spiral Captain X made —and’ia particularly beautiful one. It was the final evidence of the superb construction of his majesty’s biplane, designed for the destruction of enemy aircraft. I had full opportunity of discovering whatever weakness or fallibility might have been In her. There was none. Built for the purpose of war, designed for the most difficult and dangerous work, she fulfilled every demand. I knew that the Royal Flying corps had pride in her und faith in her. And I felt that it was justified.

Referring to the Cow?

It is said that a gravestone bears this inscription: “Here lies the body of Samuel Holden, who died suddenly and unexpectedly by being kicked to death by a cow. Well done, good and faithful servant!”

Her Particular Sphere.

“Muh wife,” boasted Brother Bombershay, “am de most prominent socialist in dis end o’ town. Yessah. our church never thinks o’ givin’ a social widout she’s right dar to do d« bossin’i” —Kansas City Star.

FOR RHUBARB PIES

L RECIPES THAT HAVE BEEN TRIED AND NOT FOUND WANTING. Fine Served With a Form of Mincemeat—Mixed With Raieine—Two Kinds of Rhubarb Meringue Are Recommended. Mince Rhubarb Pie—One cupful of rhubarb, after chopping fine, one-half cupful sugar, one-half cupful best molasses, one-half cupful water, one-half cupful raisins chopped, one and a half crackers, rolled, one egg, one-half teaspoonful cinnamon, one-fourth teaspoonful cloves, a little nutmeg, a little salt and one tablespoonful butter. Bake' with two crusts. This makes two pies. Mock Lemon Pie.—One cupful rhubarb sauce, three-fourths cupful sugar, polks of two eggs, two tablespoonfuls of sweet cream. Flavor with lemon extract, bake in one crust and frost fvith whites of two eggs and two tablespoonfuls of sugar. Rhubarb and Raisin Pie.—Two cupfuls of rhubarb and one cupful of raisins, chopped together quite fine, ene cupful sugar, one teaspoonful cinaamon, a little salt and bits -of butter. Bake in two crusts. . Delicious Rhubarb Pie.—Line a deep pie plate with crust and cut flue enough rhubarb to nearly fill the plate, ■md put it in a saucepan. Mix one-half teaspoonful cornstarch with a little cold water and stir into one-half cupful boiling water, pour over rhubarb, add a small handful of seedless raisins and at least one and a half cupfuls of sugar (the amount depends upon the acidity of the rhubarb) ; beat all together, but do not boil. Bake with two crusts.

Rhubarb Meringue Pie.— Beat the yolks of two eggs, add one tablespoonEul cornstarch, one cupful of sugar and one cupful of finely-chopped rhubarb; turn into pie plate lined with rich crust and bake; when done cool slightly, then frost with the two whites beaten stiff, three tablespoonfuls sugar and one teaspoonful of lemon extract. Brown lightly in the oven. Rhubarb Meringue Pie No. 2. —To one cupful of finely-chopped rhubarb add one cupful of sugar and the grated rind of one lemon, put one teaspoonful of cornstarch in a cup, moisten with a tittle cold water, then fill the cup with boiling water and add to it the rhubarb, then add the beaten yolks of three eggs. Bake with one crust and when cold cover with meringues of the whites of the three eggs and three tablespoonfuls of powdered sugar and brown lightly.

Artichokes.

Artichoke is a coming vegetable. The French have shown us its utility. The plant grows wild in southern Europe. The artichoke is a graceful plant, several feet high. Its handsome leaves and fine appearance recommend it for ornamental use. The artichoke belongs to the same family as the daisy and the sunflower. The part which Is eaten is the flat, circular disk which bears the flowers. The tender base of the disk Is also eaten after the heads are boiled tender. Dressed with oil and vinegar, the tender parts of boiled artichoke make a good salad.

Finnan Haddie.

Place fish, skin side down, in a baking pan with water enough to cover. 801 l ten minutes, when skin may be easily removed. Cut off the tail well Into the meat. Return to pan, using half milk and half cream instead of water. Thick slices of boiled potato should be placed snugly around the fish. Season In the pan if desired. The unserved fish may be separated from the bones, mixed with cream ot milk and cracker crumbs, well seasoned and baked. This makes a d«r licious lunch or side serving.

Bag of Lettuce.

To place lettuce or parsley of celery in a cloth bag and keep directly on the ice means that the vegetable will keep fresh and crisp much longer than In any other way. Bags, all made and stamped with the name “Lettuce, “Parsley” or “Celery” may be had for 35 cents. There is a shir string at top to pull tight and keep the contents lor place. It would possibly take about an hour to make one of these bags, but comfort and satisfaction In using one cannot be computed.

Scrambled Rice and Bacon.

Three cupfuls cooked rice, 12 slices of bacon, three eggs, beaten, sail and pepper. Fry or bake the bacon till crisp; pour off half the fat and put the bacon aside in a warm place. Mix togethei the eggs and rice and add salt and pepper as needed. Pour into the hoi bacon fat left in the frying pan and scramble. Heap in a mound on a hoi platter and surround with the bacon —Good Housekeeping.

Oxford Salad.

i Small leaves of lettuce, three t< each guest. On each slice of orangt place a strip of canned red sweet pep per. Over all pour a dressing made oi the juice from ends of oranges, a littli of the pepper liquor and plenty of salt Very pretty, and so good.

To Dry Cut Glass.

Dry cut glass with soft tissue pap* If you want It to be brilliant.

REQUIRES CARE IN MAKING

Tea, to Be at Its Best, Must Be Prepared Under Exactly the Proper Conditions. There Is practically no nutriment in tea, though there are small amounts of mineral salts. The principal ingredients are caffeln, which stimulates the nerves; volatile oils, which give the flavor, and tannic acid, which retards the digestion! The Japanese have made a religious and aesthetic ceremonial of tea-drink-ing, and, like the mineral waters whose efficiency is found to depend largely on the change and rest accompanying their drinking, the afternoon tea has Its psychological as well as its physiological reasons for the pleasant results produced. Like all beverages which refresh b/ stimulating, tea should be used with great discretion. Less tea is used to the cup than in the case of coffee —one-half to one teaspoonful as compared to one tablespoonful. A mild cup of tea well made will not hurt a healthy person, and, although the stimulating principle is the same, tea does not seem to have so direct or so pronounced an effect on the central nervous system as does coffee. Children, people with gastric troubles or those who are nervous should not drink tea. Green tea contains much more tannic acid than black tea. Be sure it does not boil or stand on the leaves if you use it. Hard or stale water does not make good tea. It should be freshly drawn and freshly boiled. Boiling any tea Is a crime. The caffeln is readily soluble and is quickly obtained in solution. Boiling or long standing on the leaves only results in more of the injurious tannic acid being extracted and spoils the flavor as well as making the beverage more harmful.

COVERS FOR SWEEPING DAYS

Provision May Be Made That Will Do Away With Much Annoyance on Those Occasions. To find the necessary coverings on sweeping days has often sent the maid scurrying about for old aprons, sheets, towels and anything else she could lay her hands on to use for this purpose. A friend of mine has solved the difficulty In this way: She purchased a quantity of gray cambric and made from It a large sheet with which to coyer yie beds and sideboard; smaller covers for dressers and toilet tables were made and still others, In suitable shapes, were designed to put over the lamps, mantels and the like. She also made from the cambric a bag to keep the covers in; this was hung In the broom closet While light, the cambric formed a perfect protection against dust, and a simple shaking when the sweeping was finished freed the covers from the dust that had settled upon them, so that they required washing but once a month. The use of these dust covers saved much valuable time and extra work. The cost of a set Is moderate and it does not take long to make them. —Pittsburgh Dispatch.

Omelet of Peas.

Beat up three eggs, to which add one tablespoonful of grated cheese; pepper and salt and mix thoroughly. Butter an omelette pan and pour In the mixture; keep moving It gently with a fork, while you sprinkle in with the other hand some cooked green peas or canned. The omelet will be cooked by the time you have sprinkled in two handfuls. Slip It off on a very hot dish, fold over and serve at once.

Queen Cake.

Three eggs, two cupfuls sugar, large half cupful butter, one cupful milk, one teaspoonful soda, two teaspoonfuls cream of tartar, three cupfuls flour. Flavor to taste. This .makes twe quite good-sized loaves or a large sheet. It can be divided and put three whites In one loaf and three yolks it the other. Then use one and a hall cupfuls of flour to each loaf and halve everything else in proportion.

Cream of Rice Soup.

Two quarts of chicken broth, one teacupful of rice, one quart of milk (half cream is better), one onion, one stalk of celery, salt and pepper to taste. Wash the rice, add the onion and celery and cook two hours; then strain through a sieve. Add the seasoning and the milk or cream, whiclj, has come to the boiling point. If milk is ÜBed, add a little piece of butter.

Egg Sauce.

This is excellent with almost any boiled fish. Have ready two hardboiled eggs, cut in small pieces. Use two tablespoonfuls of white roux, or melt two tablespoonfula of butter and add one of flour to It, then a cupful of boiling water and cook for at least ten minutes. Add the egg, seasoning, more butter, and, if liked, a teaspoonful of chopped parsley.

Beef a La Mode.

Three pounds round steak chopped fine, two well-beaten eggs, four soda crackers rolled fine, one teaspoonful f galt and one teaspoonful sage, one-hall teaspoonful pepper, two tablespoonfuls milk. Roll Into a loaf, mixing well, and bake two hours.

Chicken and Macaroni.

Take equal parts of cold chicken, boiled macaroni and tomato sauce. Put in layers in a shallow dish and cover with buttered crumbs. Bake until brown.

Summer Luncheons rM in a jiffy "111 Let Libby’. .pUctd chef, reStre toq " I of bot-wretha cooking. Stock tb* V puny - .beUwitb and the other food rammer, meats including Libfby’a V Viema* Saumge—yWU fad them (fnli sndl tppctizio^.

WIFE HAD HER SUSPICIONS

Hubby’s Compliment Evidently Mads Her Think There Was “Something In the Wind.” “C. J. M.” writes as follows to the New York Sun; “Sir: This most beautiful morning I arose early, went out on the veranda and stood listening to the birds singing, looking at the tulips and pansies, the young leaves on the trees, the new-cut-lawns, and enjoying the floods of sunshine making all so restful.. I felt that It was good to live. “On the hreakfaskhible I found my favorite dishes 4Rmniy "'served. My wife sat opposite me, herself a picture of lovely womanhood, I could not refrain from expressing my great pleasure and happiness. “I said: /"This is a most delightful breakfast, /and I have the best and sweetest wife in all the world to share It wi thyme.’ naturally, I expected a sweet simfe of appreciation. Did I get It? No! The ‘booful lady’ half closed her eyelids, looked at me steadily and said: ‘You be particularly careful to come home this evening on your regular train.’ “Aren’t women queer creatures?”

Thinks Fish Can Talk.

Stephen Decatur Bridges of Verona, Me., who Is known as the “Salmon King” of the Penobscot, Is positive not only that fish have brains, but that fish reason and form likes and dislikes, and tell their opinions to each other, the New York World states. Bridges explains the disappearance of salmon from the Penobscot In two ways either tell other salmons how dirty Its waters are and how It is not fit for any respectable salmon to live in,” or “the fish resent it because at the hatchway in East Orland they are taken from the water and stripped of their effs.”

In Exalted Company.

One of the members of a committee of inspection on its tour of a certain penitentiary found himself in conversation with one of the convicts. The latter was disposed to be confidential, and thus unburdened himself: “It is a terrible thing to be known by a number instead of a name, and to feel that all my life I shall be an object of suspicion among the police.” ‘jßut you will not be alone, my friend,” said the visitor, consolingly. “The same thing happens to people who own automobiles.” Many a man has a mighty small excuse for feeling big. Haste to get rich may keep a man poor.

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