Jasper County Democrat, Volume 12, Number 97, Rensselaer, Jasper County, 19 March 1910 — Page 3

Home Course In Domestic Science

IX.—Attractive Table Arrangements. By EDITH G. CHARLTON. io Charge of Domestic Economy, lowa State College. Copyright. 1910. by American Press Association. NEXT in importance to the proper cooking of food is the way it is served and the order in which the table is laid. The attractive appearance of well cooked food appeals strongly to the appetite and prepares the digestive organs for their work. Probably every person has experienced the feeling of being suddenly hungry when some especially attractive viand has been displayed before him. Equally true is it that almost every one has known hunger to vanish at sight of a table laid with soiled linen and china and food carelessly arranged on serving dishes. The homely bash has not a musical name and generally calls up memories of unenjoyable meals, yet 1 have known a platter of it to win as sincere approval as has ever been bestowed on a porterhouse steak. True, the hash was served piping hot on a pretty platter. It was well browned, flanked perhaps with poached eggs and garnished with sprigs of parsley. Its flavor, too, was just as pleasing and tempting as its appearance. It may take a moment or two longer to garnish the dish of meat or vegetables, but it certainly pays for the trouble. Rather than neglect it I would suggest omitting one or two dishes from the menu. Referring to menus brings to mind the fact that in some homes, those in the country especially, there is a tendency to serve too many foods of the same kind at the same meal. For instance. I have many times seen three kinds of cooked fruit, three or four kinds of vegetables and at least two kinds of pickles or desserts served at an ordinary dinner. This means unnecessary work, unnecessary expense and so much time spent in preparation that very likely there was none left for dainty serving. A knowledge of foods and food values should teach the housekeeper that one food of each of the above mentioned kinds is sufficient at one time for any family. In many homes, too. it is the custom to put all the food on the table at once and have the various dishes pass-

SIMPLE BREAKFAST TABLE.

ed from one person to the next without any attempt at serving. While I am at all times an advocate of simplicity, I do like to see the head of the house presiding at table, carving and serving the meat at least and his wife, at her end of the table, presiding over the coffee and serving those dishes which rightfully fall to her lot. It seems much more like true hospitality when this is done than when platters and vegetable dishes follow each other in quick succession around the table, each individual helping himself. The extra minutes which serving requires is the best thing in the world for the family, because it allows more time to masticate the food and for social conversation, that best of all sauces for the digestion. Batting the Table. The keynote of good taste is simplicity, and nowhere is it displayed to better advantage than in laying a table for a meal, be that an everyday family affair or a formal gathering of special guests. It is not my intention to outline a set of rules for the hostess who plans to entertain on an elaborate scale. She probably will have the advice and assistance of the professional caterer. But tny wish is to give a few of the Important points to be observed in setting the ordinary table for the ordinary meal. And 1 want to preface what I shall say with the hope that all women who preside over homes or who have the training of young people in charge will see to it that no carelessness is permitted either in table manners or in the simple act of setting the table, because such things leave an indelible mark in after life. The table, which may be either round, square or oblong, as preferred, is to be first covered with a silence cloth, a pad of asbestus cloth or double faced canton flannel. The first is more expensive, but is better because of its protection to the table and because it does not become moist from hot dishes and stick to the table. Over the pad is laid the linen cloth, which should extend ten iches over the edge of the table on all sides. The fold in the

center of the cloth should be exactly In the center of the table. In arranging the places allow at least twenty inches space at tde table for each person. The china, glass and Silver set for each person make what Is commonly known as a “cover,' in placing the silver observe this order: Lay the silver on either side of the plate in the order in which it Is to be used, beginning at the outside. Place the knives on the right side, handles about one inch from edge of table, sharp edge turned in. Lay all the forks, with the exception of the oyster fork, on the left hand side, tines up. handles on a line with the handles of the knives. The oyster fork is either placed on the right side outside the knives or slanting across the oyster plate, handle toward the right hand. The spoons are properly placed on the right side, the soup spoon outside the knives. The teaspoon at dinner is next the plates. For breakfast it may be outside the knife if it is to be used first. It is considered more correct for a formal dinner to have the silver brought to the table with each course after the salad has been served. The table napkin is folded in a simple square and is placed on the left side at the lower edge of the plate. If bread and butter plates are used these are placed on the left just above the napkin. The water glass is placed-on the right side at the top of the knife. A pair of salt and pepper shakers is placed conveniently between each two persons, as a rule. It is well to have some decoration on the table, even if it be nothing more than a simple potted plant or some sprays of wild flowers. A small pot of growing parsley in winter is better than no decoration. The centerpiece should be low and flat rather than high, for the latter obstructs the view of people sitting on opposite sides of the table. Dishes of celery, olives, pickles or confectionery may be on the table from the beginning of the meal and if so should be arranged near the center around the floral decoration. If tea or coffee is served on the table the cups, saucers and service should neatly arranged in front of the hostess. Serving the Meal. In many homes where there is only one maid to act as cook and waitress the serving must be as simple as possible. Very often, in fact, the housekeeper must herself act as both cook and waitress, and then the serving must be even more simple. Rut in any case try to avoid the too common habit of putting everything on the table at once and allowing each person to help himself. When there are boys and girls in the family they should be taught to take turns in serving. In that case or when the housekeeper is alone the first course may be placed on the table before the meal is announced. If it is soup served from a tureen the hostess serves it from her end of the table, or the soup may be served in the kitchen and put at each place before the family is seated. The soup plates and tureen are removed before brim ing in the next course. The meat platter is placed at the head of the table before the host, who should carve t and, putting a portion on each plate, pass it to the person sitting at his right This person keeps it if specially requested to do so or passes it on down the table. The potatoes and other vegetables may be served by the host if the family is small or by some person sitting bear him. The dinner dishes—that is, the plates on which the meat course was served—should be removed before bringing in the salad or dessert. If both are included in the menu the salad'is generally served by the hostess. It is quite permissible, however, to have the salad arranged on individual plates in the kitchen and placed on the table at the beginning of dinner. Dessert should be served by the host while the hostess pours The tea or coffee. Pudding sauce and cream and sugar are passed. Bread and butter are usually on the table throughout the meal and are passed as needed. Celery and olives are passed with the soup and pickles with the meat course. Jelly is often passed with chicken, and apple sauce should accompany roast pork. In some households the business of serving at table without a maid has been brought to a perfection which is worthy of emulation. In order that it may be absolutely devoid of awkwardness it is necessary for each member of the family to be well schooled in his or her part. It is nowadays the fashion in some households to dispense with the services of a maid, at least during the simpler meals of the day. When there is a waitress she is expected to take the plate from the host or hostess and plaice it before the person for whom It was served. She must place all dishes at the right side and pass those from which the person helps himself at the left. All plates and dishes are removed from the right side. In clearing the table after each course all dishes used in serving it must be removed as well as the individual plate and silver. After the salad and before serving the dessert all dishes, bread, butter and relishes should be removed and the crumbs brushed up on crumb tray. Water glasses should be kept filled as required without removing them from the table. With a little practice any meal can be served simply and correctly, and in a short time it will be found that its enjoyment has been greatly increased. In buying china or silver remember that quality is of much more consequence than ornamentation, and in' either the simpler designs and colorings are preferable. Plain white china of good quality is much more satisfying in the end than elaborate designs In pronounced colors. In nothing ate artistic sense and feeling more strongly shown thnn in the appointments of tbe dining table.

RANSOM COUNTY, NO. DAKOTA. A little About the County Where Many Jasper County People Have Located. The county of Ransom is situated in the southeastern corner of the state and in one of the richest agricultural sections. A recent careful compilation of the acreage of the counties of North Dakota gives this county 657,173 acres of land. It is bounded on the north by Barnes and Cass counties, on the south by Sargent county, on the east by Richland county, and on the west by LaMoure county. The 1905 state census places the population at 8,634. Since then it has fully maintained its proportionate increase with the rest of the state, and is now estimated to be fully 12,000. Ransom County was named after, and in honor of General Ransom a distinguished soldier, after whom Fort Ransom, in this county, was also named. Some of the very first white settlers to establish a residence west of the Red River of the North were first attracted by the fertile and sheltered valley of the Sheyenne River, and 60 long ago as the 60’s the Hadley colony was started at Owego, in the southeastern part of the county, although the permanent settlement of the county did not really commence until some ten years later.

The Sheyenne river enters the county in the northwestern township, and flows in a generally southeastern direction to within six miles of the southern boundary, then turning in a northeastern direction and leaving the county six miles south of its northern line on the eastern boundary. This river is bordered by the richest alluvial soil, and is heavily timbered, along its baqks being found some of the most beautiful and picturesque homesteads in the state. The Maple river, a tributary of the Sheyenne, touches the county on its northern boundary line. Ransom county was created January 4, 1873, by an act of the tenth territoral assembly, its boundaries being changed in 1883. On March 7, 1881, the governor appointed Frank Probert, Gilbert Ransom and George H. Colton to be county commissioners, for the purpose of organization. This was at once proceeded with and the progress of the county has been steadily maintained ever since. The surface of tne county is generally undulating and for tbe most part the soil is a heavy black loam, underlaid with a clay sub-soil, than which no better can be found anywhere in the world for the successful and profitable culture of grains, grasses and vegetables. The railroad facilities of the county are excellent and no place within its territory is more than 8 miles from a shipping point. The Fargo and Southwestern branch of the Northern Pacific railroad runs diagonally from northeast to southwest through the county on its way west. The main line of the Soo runs from a southeastern course to the northern part. In Ransom county diversified farming has been carried on very successfully and the farmers> have never known a failure of crops. The roads are among the best natural highways in the country, and a comprehensive rural mail system delivers mail to five-sixths of the farmers at their own doors. The religious needs of the community are well ministered to by numerous churches, and the Methodist, Catholic, Presbyterian and Episcopal denominations are well represented. The schools in the county are among the best In the state, and employ over 125 teachers in the instruction of over 2,750 scholars in 107 schools, seven of which are graded. The nationality of the county is mixed, those of German and Scandinavian birth and ancestry predominating. All other Caucaston ibices, however, are represented, and with their progeny represent the highest types of American citizenship. The earlier settlers in the county, of whom there are many still living, have many of them grown rich since coming to the state, as a result of their successful agricultural pursuits. Social developement has kept pace with material progress and a cultured and refined citizenry is now existent. Since about the year 1900, land values in Ransom county have beets advancing steadily, although farm land can still be bought at very reasonable figures compared with prices obtained in the eastern states. It has been amply demonstrated that North Dakota agricultural soil is the equal in productive power, acre for acre, with the best ' land in Illinois, Indiana, lowa, and Wisconsin, although the latter is selling at four or five times the money obtained for the former. This oondition can’t long exist and eastern capital seeking Investment, will soon force Ransom county land to a parity with the other. Already shrewd eastern Investors have been operating in Ransom county, with the Inevitable result of forcing prices upward. Lisbon, the county seat, Is situated on the Sheyenne riyer and on the Fargo and Southwestern branch of the Northern Pacific railway. It has a population now estimated to

be over 2,500 and is fast growing. It possesses all the public utilities called for by an exacting and up-to-date civilization and supplies all the needs of a rich tributary country. Here are located the county offices in a commodious public building, where also is held the biennial terms of the district court. The Soldiers’ Home is situated here in a handsome well kept building which offers comfort to the war-worn veteran who seeks repose in the evening of his life. The grounds surrounding the home are well kept and artistically arranged, and constitute one of the beauty spots of the city. Another building calling for special mention is the recently completed Armory of Battery A, of the North Dakota National Guards. Here is housed and drilled a battery of light artillery which is a credit to the state, and a source of pride to the citizens of Lisbon.

The F ourth Estate How the power of the \ j(\ I The story of an editpress may be wielded or's sacrifice of love on in behalf of the people the altar of principle fc ... A Romance of Newspaperdom j 1 . . # NOVELIZED BY FREDERICK R. TOOMBS From the Much Talked About Newspaper Play by Joseph Medill Patterson and Harriet Ford Realistic, Thrilling, True to the Life of Today

Enderlin, on the northern boundary of the county, isi situated on the main line of the Soo railway, and is an enterprising city of 2,000 inhabitants, and is also the division point of the Soo railway. Sheldon is situated in the northeastern part of the county, on the Fargo and Southwestern branch of the Northern Pacific railway, and has a population of about 1,000 souls. All branches of trade are well represented and it supplies a wide stretch of territory in Its own and neighboring counties. Other smaller trading points in the county, all doing their share of business, and equipped for the shipment of grain and produce, are Ft. Ransom, Englevale, Elliott, Buttzville, Anslem, Coburn, Denlo, and NcLeod. The following comparative table speaks for itself, and amply proves the rapid progress of the farming community:

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Product No. of bushels 1907 1908 Wheat 1,603.988 1,809,503 Oats 770,511 814,018 Barley 279,475 339,447 Flax 164,139 211,379 Bye 3,000 3,007 Speltz 59,067 60,960 Corn, bu harv. 16,665 31,460 Potatoes 30,717 44,764 Hoots, 270 660 Millet, tons cut 1,627 1,705 Brom gr, same 1,053 416 Other tame gr, s 6,145 4,041 Prairie hay, s. 45,608 39,192 Value of poultry and eggs sold* $9,883 $17,192 1908 1909 No. Cows dairy. 3,249 3,703 Horses 7,389 7,921 Mules ........ 43 96 Cattle, not dair. 11,805 8,944 Sheep 387 816 Hogs 8,902 11,008 No acres, culti. 200,097 236,415