THE SUNDAY. OREC.OXIAN, TORTLAXD, JAXITARY IS, 1911
WEALTH. POSITION, ACCOMPLISHMENTS
BATHE WOMEN IN PUBLIC'S LIMELIGHT
Mist Vhrien Gould's "Coming (hit" Pirty Will Probafcly Be Most Brilliant Affair Her Mother, Mrs. George
. Jay Gould, Has Ever Attempted Mrs. Ava Walling Astor's Hand Sought.
(' - Av? , jju?. "'I.; ;.
i r J V J I Anna In Princess Francis Joseph of
NEW YORK. Jan. 14. Special).
It is espcted that the romlnjr
out entertainment thin month of
Mtss Vlrleo Gould, second daughter of
Mr. and Mrs. George Jar Could, will
surpass anything Mrs. Gould has erer
(Wen. Althoueh Miss Vivien was maid
of honor for her sister Marjorte when
she married Anthony Dreiel. she was
aot odlctallr "out.- Mi Gould Is to
marry Baron Iecle. an Rncllshman.
whom she met abroad. Lord Decies has
een In America several times to car
:lclnate In the National llorso fhows
in New Tnrk.
Mrs. Robert Gamble Is the wife of
the Senator from 8outh Dakota. Fhe
was Carrie S. Osborne, and married the
Peoatnr In 1HS4. Mr. Gamble was elect
rd to the Senate In 10I. and his pres
ent term expires In 113. He served
as a member of the House In the Flfty
fourtb and Tlfty-slith Congresses.
e
Mrs. Art Willing Astnr has a number
of aspirants for her hand, among them
Ixrd Ciirxon. and now It Is said that
Burdett-Coutts wants to marry her.
Burdett-Coutts wss William Ashmead
Bartlett before his marrlsire to the
aged Baroness, on whose death he was
left so much money. He married Bar
oness Burdett-Coutts and assumed her
name In 181. She died in 1906. He
was horn In the t'nlied States In
his mother having been a Philadelphia
woman.
e e
It Is reported that Princess Xenia of
Montenegro msy marry the Duke of
Abrussl. The Princess has had many
candidates for her hsnd. among them
being Prince George of Greece and the
Grand Duke Michael, brother of the
Czar of Russia. There are five living
daughters of King Nicholas of Monte
negro, and three of them have made
matches far. In advance of anything
their own country might afford. Prin
cess Helena Is the Queen of Italy. Prin
cess Mllltsa married Grand Duke Peter
of Russia. Prlncees Anastaslt Is now
Grand Duchess Nicholas, and Princess
Mrs. Gilbert M. Hitchcock Is the wife
of the new Senator from Nebraska. She
Is an accqmpilshed musician, having
studied the divine art many years. Mrs.
Hitchcock's love of music has led her
to spend nearly every Summer near
Munich, where, from about the middle
of June until the end of August she Is
a dally attendant at the Wagner ring
of operas and the Moxart music festi
vals. She married the new Senator,
August 30, 1883. She was formerly
Miss Jessie Crounse.
Among the most successful women
song writers Is Miss Clare Kummer.
Miss Kummer writes her own lyrics
snd scores. Her song. "Dearie," has
been one of the best money-makers for
author nml publisher of any modern
songs. Not even genuine ragtime has
ever equalled and seldom has It sur
passed -Dearie's" record. Recent publi
cations by Miss Kummer are "The Oar-
den of Dreams," "I Wonder If It's
True." "The Road to Yesterday," and
"In Mr Dreams of You." This last Is
the ballet of "The .Girl In the Trsln,"
which Is now playing In Philadelphia.
Miss Kummer is the wife of Arthur
Henry. There are a number of other
women who have made a success as
song writers. Some of these are. Miss
Anita Owen, Mrs. Sol Bloom, Miss Char
lotte Blake and Miss Henrietta Blank
Belcher.
Answers to Correspondents
BY UllJAN TIN'UUw
PORTLAND. Or.. Jan. 10. Can you
tell me whether there Is any differ
ence. In preparation and so-forth. be
tween Spanish onions and the ordi
nary kind? 'Toung Housekeeper."
r pants a onions are not only much
larger than' the ordinary onions, but
also more tender in texture and sweeter
and milder In flavor.. Hence theyconld
be used successfully In any recipe which
calls for ordinary onions, but recipes
calling definitely for Spanish onions
re sometimes disappointing If the
other kind should be substituted. Span
ish; onions on account of their Juiciness
ind ; delicate texture are particularly
food for baking ur frying, but plenty
f time must be given In order to de
velop and preserve their delicate flavor.
They are good baked In their skins or
la paper. They are the best of all
onion for stuffing either with meat,
fish. nut. or savory cereal or bread
crumb . mixtures. They should, of
course. . be parboiled before being
stuffed. Doctors often recommend
purees, soups and porridge of Spanish
onions on account of their more gen
erally agreeable flavor and of the fact
that some people can digest these when
ordinary onions cause Inconvenience. A
famous dish of a famous French res
taurant Is a baked Spanish onion la
the heart of which la a lamb's kidney
seasoned aa only French rooks know
how to season, things. Ordinary onions.
If not too old and tough, can be more
like Spanish onions br being "blanched"
before cooking. To blanch onions, put
them, after washing and peeling. Into
cold water with a little salt. Ulnr to
the boil, strain and wash the onions
In fresh cold water. Leave' tbem ln
this for a short time, then put them
on again In boiling water with" salt
and a tiny pinch of sugar. If a very
mild flavor Is desired, change the
wafer once while boiling.
Let me know If you wished .tor any,
particular recipes for Spanish onions.
PORTLAND. Or, Jan. . Relying on
your usual good nature, may I ask If
you know anything about the nature
and right proportion of a "mystery"
my motheV used to make in which she
used, to the best of my knowledge,
certain proportions of dry flour, finely
minced suet, lots of black pepper, and
salt necessarily. After mixing the
same. It was filled Into bags, about
the size of bologna ssusage. which were
then boiled hours. 1 think, dried and
finally sliced, beaded to a crisp brown
in the oven and served aa a breakfast
relish?
I hsve propounded this mystery to
dosena good cooks, who look askance
at me when I declare that It was very
good Indeed, but no one seems to have
heard of such a queer thing. So look
ing for better tidings from you. who
seem to know all things eatable I shall
be most grateful. Miss G. K. 1
I think the "mystery" Is really an
interesting historic relic julte a prim
itive form of the venerable "bagge
puddings" from which a number of our
modern dishes are descended. Tou
probably remember that King Arthur
stole two pecks of barley meal to make
one. Not being a trained cook he neg
lected to chop the suet properly.
"Great lumps of fat. as big as my two
thumbs." certainly call for condemna
tion. Being a king, and having stolen
the meal he could well afford to "stuff
It welt with plumbs" ordinary people
went without these. Tou will also re
member that "what the courtiers could
not eat, the queen next morning fried"
hence Its use as a breakfast relish.
In Kent and In some other parts
of England "bag puddings" that cor
respond to your description are freely
used by country people. In Scotland
you get similar "puddings" mads with
oatmeal Instesd of flour: and I know
of a similar dish in Germany though I
forget the name at the moment. An
old recipe for Kentish hag pudding
calls for half a pound of finely chopped
suet to one pound or for a plainer
pudding to one and one-quarter pounds
of flour, with two teaspoonfula salt,
and nearly one teaspoon black pepper.
The exact amount of seasoning coild
easily be adjusted to taste. In some
recipes the dry ingredients are simply
mixed together and put into a bag.
with room to swell, and boiled In the
same pot with a piece of beef If pos
sible. The more usual recipes call for wet
ting enough to mske a medium dough,
which Is then boiled In the bag. An
egg is sometime! used in the mixing.
Chopped onion and dried herbs, pars
ley, sage, thyme or marjoram are some
times used to give additional savor.
I should advise you to try a small
Quantity first, remembering that many
of the delicious things we ate with
our milk teeth seem not to have Just
the same flavor when our wisdom
teeth grind them.
PORTLAND. Or. Jan. . I have been
reading with Interest your msnus, the
one for this week Is tempting, but also
beyond my culinary skill. So I am
going to ask for a few direction that
I may make the attempt. So If you
have space, will you "elucidate" Scotch
lollops, black bean soup, lentel roll,
and chicory and orange salad. And
Is the mutton casserole fresh or loft
over meat? My family has been trained
to do without desserts so I shall not
Inquire into their mysteries, but wish ,
i to thank you for whatever help you
are able to give. K- S. B.
I am glad you find the menus sug
gestive. A good black bean recipe is
the following: One pint black beans,
two quarts cold water, one small onion,
two outside stalks of celery, one clove,
one-half-inch square bay leaf, six pep
percorns, three tablespoons butter or
drippings, one and a half tablespoons
flour, about half a tablespoon salt,
pepper, mustard snd cayenne to taste,
pinch of sugar, half a lemon. Soak
the beans over night. Put into the
soup kettle the onion and celery cut
up. Add the smaller flavoring ma
terials tied In a bit of cheesecloth,
and half the butter. "Sweat" these a
few minutes to develop the flavor. Add
the salt, then add the beans and water.
Simmer several hours, adding more
water, as It boils away or cook in the
flreless cooker. Rub through a sieve,
reheat to boiling point, mix the re
maining butter and flour, and add to
the boiling soup together with a sea
soning of pepper and a touch of mus
tard, with, of course, the inevitable
pinch of sugar.
Serve, garnished with wafer-thin
slices of lemon. Sliced hard-boiled
eggs are also the proper accompaniment
of this soup which is an exceedingly
nourishing ona and maV be the most,
substantial dish of a meal.
I will try to "elucidate" the re
mainder of your chosen dishes nejt
week.
Buffet Recipes
for Weddings
T
URKET LOAF SANDWICHES
These bites are substantial and
they may be made of the second
quality of turkey. Boil a twelve-pound
turkey In a little water not enough to
weaken the taste of the bird seasoned
with one clove of garlic and a table-
spoonful of worchestershlre. When ten
der take the vessel from the fire and
let the bird cook In the liquid. Remove
skin, bones and superfluous fat, and
rhnn mea: in a machine, putting It
through three times. Season well with
salt and pepper: add one cupful of soft
bread crumbs to the quart ana suiii-
cient beaten egg to make It hold to
gether. Cover the top of the loaf with
thin slices of pork when it Is packed in
a greased mold, and bake until iirm
When cold cut In thin slices and put
between harrow strips of white bread,
a fine dust of chopped parsley on top
of the meat. Serve the sandwiches
in fancy plies with the dish garnished
with parsley and slices or lemon.
WATER LILY SALAD This Is made
of hard boiled eggs and the white
leaves of tender lettuce. Boll the eggs
hsrd. chill them in cold water and
leave 'Ihem on the Ice for two hours.
Then cut them in halves lengthwise,
shaping pointed lily petals, with the
whites. Press the yolks tnrougu a
sieve and mix them with one-fourth
quantity of finely powdered bread
crumbs. Season with salt, cayenne.
olive oil and a little cream: then pile
mixture In a mound on a bed of let
tuce. Around It place the shaped petals
of white, inner sides uppermost, until
the Illy look Is obtained. The gTeen
leaves of the lettuce must enfold this
In a sort of nest, and the round dish
used he placed upon a lace-edged doyly
or centerpiece.
WINTKRQREEN SHERBET To be
served In Individual china sherbet cups.
Boll together for three minutes one
quart of water and one cupful and a
quarter of granulated sugar. Chill and
color it a rather deep pink, and then
flavor with a teeypoonful or more of
wlntergreen extract. Freeze until mod
erately firm; then add a meringue
made by beating together the whites
of two eggs and two tablespoonf uls
of sugar until stiff and glossy. Blend
this with the sherbet, then finish the
freezing and set it aside for two hours.
When serving, decorate each" cup with
wlntergreen berries or candles and
place a spray of holly across the saucer
of the cup.
BRIDE CUPS These are made of ice
cream frozen in cup moias in layers oi
violet, pale green and white. Crystal
lized violets and rose leaves ornament
the tops of the mounds, each of which
must be put on a lace - edged paper
mat when serving. ,
BRIDESMAID CAKES Bake a white
batter In small cups. Mhen done turn
out the cakes, and when cold dip them
Into white boiled Icing flavored with
violets. While the Icing Is moist dec
orate the cakes with crystallized vio
lets and stems and leaves made of
dark green citron and mint. The cakes
must set upside down on the platter,
so that the tops will be rounded, and
to complete the decoration a row of
violet Icing may be squeezed through
a tube for a border at the base of each
one. Serve them In a large cake dish
on lace edged paper with a sprinkling
of candled violets and leaves about the
dish.
PRACTICAL HINTS FOR UTILIZING SILK
SKIRTS THAT ARE OUT OF STYLE
OW that the question as to the
modish width of skirts has been
definitely settled for some time to
tome, ft behooves the economical Port
land maid or matron to make a thor-
come, appeared at an Informal party in
what her friends thought was a strik
ingly handsome new gown. It was of
dark blue velvet. In a rich tone, and
the half decollette square neck and
Menus for One
Week
FIGURE B. J
ough survey of her wardrobe and to
reap the benefits of an exceptional op
portunity for "making over" skirts
and suits that were perhaps growing
a little passe. The narrow skirt Is to
remain In vogue indefinitely, certainly
throughout the Spring and Summer,
and It will be simply trimmed or have
no trimming at all. . This score for
economy should be cordially appreciat
ed after the discouraging Inroads that
Fashion s whims for the past two sea
sons has been making upon feminine
finances.
The very smartest of the new skirts
are of a simplicity and plainness that
Invite even the most unskilled home
dressmaker to try her luck with shears
and tissue pattern: If the task is un
dertaken carefully, there is no reason
why the veriest novice should not ne
gotiate a highly satisfactory new skirt
of marked modlshness from the gener
ous breadths and plaited fullness of
some half-forgotten garment of by
gone seasons.
In undertaking thus to bring your
passe skirts up to date, the Importance
of careful ripping. sponging and
pressing should at all times be boms
In mind. The effect of a good spong-
l
ma
prising. Materials such as serge
worsted, or broadcloth can be wonder
fully renovated by a careful going over
short sleeves were fininshed with nar
row bands of golden brown fur and a
soft border of fine silver net, enibrold
ered in tiny roses, showing pink and
light blue tones with an edging of nar
row Valenciennes In cream tint. There
was a touch of the fur and net at the
girdle,- which was of folded satin In
blue, matching the velvet (the velvet
being too heavy for the purpose), with
very narrow pipings of the paler blue.
That fetching little frock was evolved
from a one-piece velvet street suit.
which had become frayed at the neck
and wrists and which had already
done good service in its original ca
pacity. The slight flare of the rather
wide skirt had been eliminated and
the gores remodeled to the modish
narrowed-in. semi-tube effect. The
long line of velvet-covered buttons
down the left side and all other marks
of the tailored garment had been re
moved; the long, plain sleeves had been
piped up past the elbow, the worn
wrists had been cut off, and the extra
length had been drawn up to form a
pretty shirred sleeve of elhow length.
Not one cent of expenditure, save
for the satin In the girdle, had been
made in changing the tailored "trot
ting" frock to a dainty dinner or party
Tuesday.
Red bean soup.
Cabbage rolfn. Braised brown potatoes.
Apple and nut salad.
French taplva pudding.
Coffee.
Wednesday. '
Tomato bouillon.
Broiled sausage with savory rice.
Fried apples.
Vegetable salad.
Little lemon puddings.
Coffee.
Thursday.
Vegetable broth.
Braieed heart. Stuffed current jlly.
Brom-n sauce. Brown potatoes.
Celery and orange salad.
Rice cream.
Coffee.
FrMajr.
Cream of splnaoh soup.
Stewed flan. Haura plquante.
Celery and potatoes In casserole.
Apple and pimlentn salad.
Chocolate pudding.
Coffee.
Saturday.
Noodle eoux.
Broiled flank steak. Horse radish. '
Baked bananas. Scalloped potato,
pinach -snlad.
orange Jelly.
Coffee.
Sunday.
Fruit cocktail.
Roast b?f. Yorkshire pudding.
Brown potatoes. Haked squaah.
. Tomato Jelly salad.
Spanish cream with preserved ginger.
Coffee.
Monday.
Spilt pea soup.
Hunter's pie. Brown sauce,
rarsnlp cakes.
Cabnag and nut salad.
Cranberry pudding.
Coffee
' Ad Bait to the Cleanser.
PORTLAND. Or.. Jan 12. Editor
Household Department). If you know
of anything to take out the little rings
and stains left by gasoline or benzine
when cleaning kid gloves, spots from a
party dress, etc.. will you kindly state
It? I find the gasoline and benzine
more satisfactory for cleaning delicate
things than most any patent cleaning
mixtures, except for these little rings and
tains that are left, and thought maybe
some of your readers could tell me
the trouble, or what to do.
RAMON A.
If a pinch of sslt Is added to the gaso
line or benzine before it Is used, there
will be oo rings or stains.
ng and pressing upon any half-worn; goww for the narrow bands of golden
naterial of standard quality is sur- j brown fur haij Deen out from the long
tabs of a cast-off flat boa, five season
old, and the dainty bit of embroidered
not hoH once hpttn the crown cnverlnsr
... i.. ....., u.y of an Easter hat; u had been renovat-
spots or stains with .benzine, gasoline. pJ pre9sed arid lala away for Ju8t sucll
or some good cleansing mixture. If . a purpose. The finishing touch of
the garment is first ripped, then . da cream Va, had once don
sponged and pressed the amateur organdie flounces, and had
dressmaker will find the rest of : her stained the desired rich tint by
IZ Theedreraendt Well'
pes'mateTl'ai veVy 'had.w -t Spring Portland; experienced a
generous margins at both sides, giving ! POP""" vogue in ' sunburst si k skh-ts.
one an opportunitw to use the very ! ""ually a part of a one-piece silk frock,
best portions of the cloth, and to dls- From the crush at the sales of this
card those that are worn or soiled, type of .ilk dress there must now be
The rather vexing problem of Just how ,
some several hundreds of these sun-
to economize on the cloth and yet have closets of Portland homes. Pe rhaps
the thread running the right way. has! they are pretty well worn, for silk cuts
been previously settled In the cutting at the edges of the plaits very quickly,
of the old skirt - and mayhap, some of these one-time
If piecing Is "necessary, in order to j pretty and' smart-looking little frocks
discard some faded or thin portion, I nave long since gone to the scrap heap,
there will be extra material to draw I been given over to the small daughter
rrom. and if the Dleclng be carefully ' or the house tor oou cresses, or tounu
writes, "where tho prettiest kinds of
chiffon were being fairly slaughtered.
There was a fine remnant of black, which
I wanted the worst way, but I knew I
couldn't afford to buy the silk for the
under dress. Suddenly I thought of
my old silk one-piece frock that I had
discarded early in the Summer. It wasi
in that pretty shade between blue and
green, shot with golden lights, and in
stantly I had a picture of the effect
the black chiffon would make draped
over it. I purchased the remnant
and fairly flew home. Now I've
finished it, and it is really beau
tiful. I gathered all those sunburst
plaits in at the knee upon a broad hob
ble band (not the real hobbly kind) of
sateen, which I had covered with the
silk taken from the bottom of the skirt
and pressed out later rhlrrlng chiffon
over It. This gave the band strength
and enough weight to hang properly. I
left the bodice almost as it was, only
removing a lace frill and some fussy
tabs. Then I put the dress on my ad
justable wire lorm (they're a wonder
ful help to the home dressmaker) and
proceeded to drape my black chiffon
over It. I had cut out the lace yoke,
with its high neck too. and had bobbed
off the sleeves. I caught the chiffon
up here and there with (what do you
thlnk? some tiny silk roses and rose
buds that I unv.ove from a wreath I
once had on a hat! I finished off the
neck and sleeves with a triple piping,
using some of the silk of the dress ma
terial for one piping, the black chiffon
for another, and for the third, and last
pink satin to rilect tho note of color
in the pink rose-buds that nestled hit-and-miss
in the drapery. I wish you
could see it! The chiffon cost me only
J2-07."
This description surely sounds allur
ing enough to interest any woman who
loves prej.ty clothes but must count
her pennies in the possibilities of dis
carded silk frocks.
Some Winter
Salads
planned, and the damp cloth and hot
iron applied assiduously before the
pieced gore is basted to the other
gores, the seam will be hardly percep
tible. It may seem to the skilled home
seamstress an unnecessary thing to
urge the Importance of basting. But
if the unskilled girl or woman is ever
to acgulre the valuable knack of sat
isfactorily making her own clothes. It
Is Just such tedious essentials as these
that must not be overlooked. How
many times do we see some Impatient
amateur "running up" her seams, un
basted. on the sewing machine, and
taking the very doubtful chance that
It will be all right! There Is about one
chance in 10 that it will be all right.
nd nine that It will not: in the latter
case, the seam must be ripped., which
Is trying on the disposition and hard
on the cloth, and in the end the bast
ing must be done after all. or the fit
and style of the garment ruined by the
fault. It requires a very clever seam
stress and one of long experience, to
negotiate successful seams without
basting, and to dispense with basting
Is a case of "haste makes waste." The
amateur dressmaker who conscien
tiously bastes, is the best economizer
of time, and produces more satisfac
tory results. Untiring use of the press
ing iron and the basting thread will
demonstrate effectively the truth of
the old St. Nicholas maxim, "the long
est way round is the shortest way
through."
.
The other evening a clever young
matron who lives in an Last bide
Bungalow, and who knows how to
make the most of a rather slender in-
their wsy to the silk-strip weaver to
lend their gay blend to portlerre, pil
low rope or couch drape.
If you still have one hanging idly In
your closet or laid away in your stowage
chest, you may perhaps get a helpful
hint from the following excerpt from
a letter received last week. The writer
is apperently very jubilant over the
result of her experiment in making
over her old silk frock into an impres
sive evening gown:
"I got the idea at a bargain sale," she
TOMATO JELLY SALAD Any salad
with the tomato taste Is a useful ad
junct to a heavy meat dinner, and this
one may come out of a 12-cent can. Se
lect whole tomatoes and turn them into
a saucepan, adding one small onion, six
cloves and one-half cupful of finely
chopped celery. Boil for half an hour,
then strain, season with salt and papri
ka and add one-third of a box of gela
tin dissolved in a little of the boiling
liquid. Pour into after-dinner cups and
set away to cool, afterward chilling sol
idly on the Ice. When ready to serve,
turn out the cups on to a bed of crisp
lettuce and cover the salad with a thick
mayonnaise.
SWEET FRUIT SALAD A slim
luncheon may be Instantly glorified with
a salad of this sort if a sudden caller
drops In. Half a grapefruit, one oranRe.
a ripe pippin, four thin slices of onion
and a wisp of garlic are its main Ingred
ients. Peel and skin the orangv and
grapefruit and cut the apple in thin
slices, skin and all; then break the fruit
into inch bits and sprinkle a little sugar,
salt, paplka and a dust of dry mustard
through It. For the rest of the dress
ing work tip the yolk of one Hard-boiled
egg with olive oil, dropping this in grad
ually until there Is enough to moisten
the whole salad. Toss the fruit in the
dressing, and put a little of it on a good
sized lettuce leaf when serving.
This salad may also be made with a
raw egg, but It must be well beaten be
fore the oil is dropped in. and when tho
two substances are together they must
be beaten quite ten minutes.
POTPOURRI SALAD All the cold,
vegetables that are In the house mtiy bo
used for this cauliflower, beets, green
peas, celery roots, carrots, salsify, cab
bage, potatoes, etc. Drain the vegetables
of liquid and dress them with olive oil,
salt, pepper and a little vinegar or lem
on Juice. Put everything together and
pile the salad in a mound at one end ol
a flat platter of cold meat.
A cauliflower boiled In plain waier ior
9ft minutes, and served with a plain
French dressing, makes a good salad,
but if the vegetable is boiled longer than
this its deliclousness will be gone.
INDIVIDUAL APPLE SALADS.
Pick out the prettiest red eating apples
that can be bought, cut a slice trom ton
and iroon out inside. Mix the filUna
with chopped celery, a little mlncod on
ion, salt, pepper and mayonnaise, ami
stuff the shells, putting a blob of tho
mayonnaise on top of each apple.
SPANISH ONION SALAD heiect a
large Spanish onion or two. medium
sized ones. Carefully remove two iaj
ers from the outside of each, using a
sharp knife to detach them from the
rest of the onion after a slice has been
cut from the top .to make this feasible.
Chop the rest of the onion nnely bet
ter grind it in a machine and mix;
with salt, cayenne, and olive oil and
stuff it into the shell, putting a dust
of the parsley on top.
BEET AND HELD SAL.AD this ae
icious dainty is as decorative as it is
good to eat. and the green used has
quite a tonic influence on the system.
Boll the beets with skins on in plain
water until tender; drain them and set
aside to chill. Then pick over the green
leaves, removing all yellow ones and
stems wash in several cold waters and
dry thoroughly in a eoiander in a cold
place. When ready to prepare the salad
cut the beets in thin slices and sprinkle
them through the green, using a French
dressing and tossing the vegetables
thoroughly in it. This is an excellent
flank for ronst meats or fowl.
BOILED PEAR SALAD Choose cook
ing pears and boil them whole in plain
water without letting tnem get too
soft. Drain and chill them, and then
sprinkle over granulated sugar, a
tablespoonful of rum or brandy, two
or more of olive oil, and several
squeezes of lemon juice. This is ex
cellent for game or guinea fowl.
The Tenderfoot Farmer
It was one of these experimental farmers, who put green
spectacles on his cow and fed her shavings. His theory
was that it didn't matter what the cow ate so long as she
was fed. The questions of digestion and nourishment had
not entered info his calculations.
It's only a "tenderfoot" former that would try such
an experiment with a cow. But many a farmer feeds him
self regardless of digestion and nutrition. He might almost as well eat shav
ings for all the good be gets out of his food. The result is that the stomach
grows "weak" the action of the organs of digestion and nutrition are impaired
and the man suffers the miseries of dyspepsia and the agonies of nervousness
To strengthen the stomach, restore the activity ot the or-.
. ianm ot digestion and nutrition and brace np the nerves,
use Dr. Pierce' m Golden Medical Discovery. It is an an
talllni remedy, and has the confidence ot physicians as
well as the praise ot thousands healed by its use.
In the strictest sense "Golden Medical Discovery" is a temperance medi
cine. It contains neither intoxicants nor narcotics, and is as free from aioohot
as from opium, cocaine and other dangerous drugs. All ingredients printed oa
its outside wrapper.
Don't let a dealer delude yon for his own profit. There is no medicine Co
stomach, liver and blood "just as good" as "Golden Medical Discovery."