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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Feb. 25, 1917)
1 danger of being swamped. There were many passengers on board one of the steamers waiting at a safe distance from shore to be landed, but none at tempted to go through the treacherous breakers. As soon as the transport had cast anchor she was seen to put down one of her boats. Nome residents were watching from shore. The boat Immediately put- out to shore, crossed through the breakers, and when it got near enough we recognized Funston. A great cheer went up from the Nome citizens, for they were acquainted wlch him his hraverv." PARENTS' EDUCATIONAL BUREAU INSTRUCTS IN METHODS OF CARING FOR YOUNGSTERS PORTLAND RESIDENTS AND OTHERS PRAISE HIGH ABILITY OF MAJOR-GENERAL FUNSTON Noted American Known in Oregon Score of Years Ago When, After Leaving University of Kansas, He Came to Oregon City to Install Sprinkling System in Paper Mills. I Series of Lectures Will Be Given This Season for Benefit of Parents Baby Tests Continue to Be Popular With Specialists Performing Examinations. Domestic Science By Lilian Tingle. IN the death of Major-General Funs ton the United States has lost a fighting man of Grant's redoubtable character. In his death is lost a roan who will be long remembered for his kindness as well as for his acts of bravery by Portland people and people throughout the Northwest. General Funston made his appear ance in Oregon shortly after leaving the University of Kansas, where he at tended college two and a half years. He installed the sprinkling system in the Willamette Pulp and Paper Mills now the Crown Willamette Mill when the mill was completed at West Linn more than 20 years ago. He then became familiar to a few Portland people while in Alaska. Veterans Recall General's Worfc. He Is also well known by a few Spanish War veterans who fought un der him in the Twentieth Kansas Vol unteers, the first command he ever had under the Stars and Stripes. Those men are now members of the United Spanish War Veterans, of this city. General Funston had always wished to serve in the United States Army. He failed of admission in West Point, but after his commission in the regular Army during the Philippine insurrec tion he outranked many officers who would have been In his class in West Point. Before becoming an Army officer General Funston was a near-soldier of fortune. He was raised on a Kansas farm. Af ter leaving the University of Kansas he became a Santa Fe Hallway con ductor. At different times his route lay all the. way from Kansas City to Albuquerque and south to the Gulf of Mexico. Among his other duties was that of train bouncer. He then weighed Jess than 100 pounds. An interesting story Is told of his pursuing a drunk en passenger for miles after the pas senger had been "bounced" from the train, while the train waited. Among the "folk tales" of the cowboys of New Mexico and Arizona is one of the prow Mi of General Funston and a human "marmot" who was "planted" on Fun aton's train to give him trouble. Alaalun Wilds Braved Alone. Bhortly after this he was made a special agent for the Department of Agriculture. He traveled in Alaska and among other of his feats was drift ing down the Yukon River for hundreds of miles alone in a canoe. During his 18 months in Alaska be traveled 3500 miles, hunting, fishing and camping and tempting the excesses of a frigid climate. He spent the Winter of 1893-4 In the Klondike region and then resigned from the service of the Government. For a time he then did newspaper work. He was city editor of a paper In Fort Smith. Ark., where it is said he stirred up the community generally by "roasting" editorially the political friends of the paper while the editor was absent. While In college he "cowed" a bad man who had threatened him with a razor and walked the man to police headquarters at the point of a revolver throusrh the streets or Lawrence. After doing newspaper work in New York for a time after his resignation . from the Department of Agriculture 'General Funston went to Mexico. He was on a coffee plantation in 1895, then entered the Cuban insurrection as Lieu tenant of artillery under General Go mez. He served also under) Garcia At the outbreak of the Spanish War he was made the Colonel commanding the Twentieth Kansas Volunteers and It was while he was In the Philippines that a number of Oregon men had an ODPOrtunity to watch him. The schooling he got while with Gomes and Garola for 15 months stood him in good stead through his later campaigns. Fuoiton Thrice Weonded. He was wounded three times while in Cuba; once in the arm, once in the chest and once when his horse fell on him. His thigh was fractured in the fall and he was still suffering from that injury when he left for the Philip pines in the Summer of 1898. He was given an order from Garcia to the President of the Cuban republic for his parole, as he was leaving Cuba on sick leave, but was captured by the Spaniards while making his way across the country to get the order honored. While he explained to his Spanish cap tors that he was coming to Surrender he kept his handkerchief to his face, presumably wiping his brow. How ever, he was slipping the order into his mouth. He swallowed it, the fapan- tards were never the wiser, the court martial released him and he got to New York in the Winter of 1897-1898 racked with the fever and discouraged. While in the Philippines he ate and slept with his men and frequently stepped to the line while they were firing, whipped out his revolver and fired at the Filipinos. He was with them when they charged into Caloocan and was the first white soldier to en ter Malolos. His commission as Colonel of the Twentieth Kansas Volunteers came May 13, 1898. His nerve in crossing the Rio Grande River at Calumpit un der heavy fire, t hus allowing the American soldiers to cross and win a battle, won for him the commission of Brigadier-General of Volunteers. Congress Awards Medal. He was awarded Che Congressional medal of honor February 14, 1900, and retained as brigade commander In the Philippines. He was wounded at Santo Tomas. General Funston organized and led the expedition that captured Aguin aldo. the rebel Filipino chieftain, and shortly after the capture of the rebel President McKlnley made General Funston Brigadier-General. His elevation in rank caused a great deal of adverse comment, but the President's action was taken as the result of the joint recommendation of General Lloyd Wheaten and General McArthur. then stationed at Manila. It was while he was commanding the Fourth District of the Department of Northern Luzon that the capture of Agulnaldo took place March 23, 1901, and which event killed the Insurrec tion. After receiving his commission as Brigadier-General April 1. 1901, uen eral Funston was in command of the Department of Colorado, the Depart ment of the Columbia, Department of the Great Lakes, the Southwestern Di vision, the Department of California and of the Army Service Schools. In 1911 he was again stationed In Luzon and two years later transferred to Hawaii. November 17, 1914, he was again ele vated, this time to Major-General. in February, 1915, and given command of the Southern Department, In March 1916, he was given command of all the troops on the Mexican border. Quake Situation Handled. It was while General Funston was commanding the Department of Call fornia that the earthquake occurred in San Francisco. Stationed at the Pre sidio General Funston was able to take the situation In hand immedi ately. He declared martial law and 'had the city thoroughly patrolled, kept down prices on food stuffs and kept the ghouls from doing mischief. During the Mexican trouble in 1914 General Funston was made Military Governor of Vera Cruz. General Funston had, perhaps, seen more active service while in the Army than almost- any other officer. A number of Portland men becam acquainted with General Funston whil i J. ' 7 w- y - -X v - '- . -sr. " - --: . , i "4. 1 i i R VI h ; ! 5 3 i ! U i v J &t-.m ,J X wi ... - W. ri-; x, .... -- I If '-xv III' s',," '"t. 111 I o t ' I wMzs,i. i I has was commander at Vancouver. During the Summer of 1906 at the en campment at American Lake a nuni ber of the National Guard officers of the State Militia became acquainted wiOh him. Colonel C. XT. Gantenbein, a Major in the Second Oregon Volunteers, first be came acquainted with General Fun ston at Caloocan. in the Philippines. When General Funston was made com mander of the Department of the Co lumbia Colonel" Gantenbein again met him. While at the encampment at American Lake Colonel Gantenbein served under General Funston as com mander of the second brigade, includ ing the Fourteenth United States In fantry, the First Battery, United States Field Artillery, and all the Oregon troops. The greatest praise is given General Funston by Colonel Ganten bein for his democratic treatment of his men, all of whom loved him. Colonel H. C. Cabell. U. S. A., retired, also knew General Funston when both were at Vancouver Barracks. Story Angers Fujtston. An amusing incident Is told of Gen eral Funston in which an enterprising Tacoma newspaperman figured. One day a correspondent of the Ta coma paper appeared at the press tent at American Lake early in the morn ing. He stuck hia head into General Funston's tent and found General Funston making his bed and tidying up the tent generally. The reporter sent in a story of General Funston be' ing his own chambermaid. Press asso ciations took the story up and carried It all over the world. One day General Funston appeared at the press tent with a handful of newspaper clippings and censured the reporter for his story. E. J. Daly, Portland real estate broker, tells this story as Indicative of the nerve displayed by General Funston on all occasions. "It was in 1902, I believe, when was in Nome that a transport bearing General Funston arrived in the har bor. The sea was running high, and as all passengers have to be landed at Nome from siall boats there was great BY LILIAN TINGLE. PORTLAND, Or.. Feb. 2. Kindly print at your earliest convenience directions for mak ing a nut bread with yeast, not baking powder. Thanking you, MRS. F. D. . I hope the following will suit you. A corresponding amount of sugar, shortening and nuts might be added to ordinary white or graham bread sponge, "saved out" when the regular bread baking Is on hand. The mix ture, with additional shortening, will take a little longer for rising than the plain bread. A very little more sugar might be added if liked, and a well beaten egg is an optional lngredient. For variety you might like to use one-half cup of nuts and one-half cup of seeded raisins. It is better to put the nuts In without very much chop ping. Then "you know they are there," as they show up well when the bread is sliced. Very finely chopped nuts have a way of looking like bran. Nut Bread With Yeast. From one half to one whole cake of fresh com pressed yeast, softened In one-half cup lukewarm water, or a corresponaing amount of good strong nomemaae yeast. Two cups scalded and cooled milk, two tablespoons shortening, one fourth cup molasses. 1 teaspoon salt, one cup broken walnut meats, one cup white flour, about six cups whole wheat flour. Use the smaller quantity of yeast If you want to mix the sponge overnight. One cup strong homemade yeast is ap proximately equal to one yeast caKe. Melt the shortening in the miiK, aaa- lng the salt, molasses, nuts and. when cooked to lukewarm, the softened yeast. Stir in the flour and knead until smooth and elastic. A bread mix er la very helpful and sanitary. Let rise, then shape into two loaves and place In greased baking pans. When again well risen, bake about one hour. For white nut bread use sugar in place of molasses, and all white In stead of entire wheat or graham flour. A little more salt may be liked by some neoDle. This bread Is very nice for plain or sweet samrwiches. PORTLAND. Or.. Feb. 19. Please pub lish in The Orecon a recipe for a rem.1 good cake, ualns" the whole esss. 1 wrote you before, but dare say 1 did not explain clearly what I wanted. You punnanea a nice wnite cake for which I thank you. I suppose what I want would be called a yellow butter cake. uslnar butter, essa. flour, milk. etc. only. Thanking you. R. . The following is a cake that I like. either frosted or unfrosted. If care fully baked It has a very fine light texture. It may be baked in a loaf. or in layers, or in cups, but I like to bake it in a sheet about two incnes deep and then cut it into "fancy cakes of the "French pastry" type. Four-EKg Butter Cake. One-hair cud Putter, one ana one-nan cups u- gar, four egg yolks, one-nair cup com water, one and one-hair cups riour. one-half cup cornstarcn, tnree level teaspoons baking powder, four stiff beaten egg whites beaten with one- third teaspoon salt. Cream the butter and sugar and mix by the usual meth od for butter cakes, sifting the other dry Ingredients together and folding them in at the last alternately wun the stiff-beaten egg whites. Bake by the "four-quarter rule." the time, of course, depending upon the thickness of the layer of cake batter In the pan. In a nine-inch square pan It will take about 45 minutes more if in a loaf. less if in layers or In cups. Personally I prefer It without fla voring other than that given by good butter and eggs, but vanilla, or grated orange or lemon rind, might be used if liked. PORTLAND. Or., Feb. 11. 1) Will you nleajie trtnt one or two reclpea for bread puddlnr? 2 Alao one for Encllah toffey (candy) T I noticed your plea for prune cake recipes In laat Sunday a oregonlan. have been ao dilatory In setting at tnia let ter that I don't doubt you have been awanmed with reDllea long before thin. How ever. If this does not happen to be tne case I shall be only too glad to mall you four of your own recipes and one other. Grate fully, Mrs. A. C. M. Many thanks for your offer of prune cake recipes. Several correspondents were kind enough to send "my" recipes, but if you have one that differs from those Drlnted last Sunday, I should be very glad to receive it. Some butterscotch and toffee reel pes were printed last Saturday, Febru ary 17. I hope you saw them; if not. Dlease write again.. Following are some typical bread pudding recipes. "Bread pudding" is a most variable kind of thing, ranging from unknown horrors of soaked and characterless ancient crusts, hiding behind a few raisins and sweetened starch water, to delicate and dainty concoctions calling for eggs and cream in a way that makes a very far from economical dish. I am assuming that you are chiefly Interested in the "medium" sort of puddings. Bread in puddings is used (1) in slices or cubes (fresh or stale). (2) in crumbs, sifted (fresh or stale), and (3) soaked in milk or water. In the . last case stale bread only Is used. It will be found that families take more kind ly to bread puddings If the crusts are used apart from the white crumon. The crusts, dried in the oven ana crushed or ground, are very useful in making a nice brown top dressing for scalloped dishes. If odd pieces of bread are soaked before use, be sure to beat them up very light before adding the other in gredients. If the pieces are soaked in water, it is a good plan to wring them in a cloth before beating up. In order to avoid that distressing "aogginess" met in the dressings and puddings of some thrifty housekeepers "who never waste a crumb." x Sliced Bread Pudding With Raisins One pint milk, two eggs, one-fourth cup sugar, one-third cup Sultanas or currants, small slices of bread and but ter cut neatly and piled crisscross to fill a buttered baking dish holding about a quart. Pile the slices of bread in the dish, sprinkling them with the raisins or currants. Beat the eggs and mix with the sugar and milk to make an uncooked custard. Pour this over the slices -of bread (free from crust) and let stand until the bread is thoroughly soaked. The butter may be omitted on the lower slices, but the top ones should be buttered and sprin kled with sugar to give a nice brown top layer. Set in a pan of hot water and bake until the custard part is just set. Brown under the gas grill or be fore the fire if necessary. Too hot an oven will cause curdling. If you want an "extra touch," cover with a meringue or whipped cream, but this is not really necessary. Variations on this may be made by spreading the bread thinly with jam, jelly or orange marmalade. The rats ins should then, of course, be omitted. They may be omitted in any case if a perfectly plain pudding is desired. Figs, dates or chopped almonds night be used instead of raisins. Or you may omit the raisins and fla vor the custard with caramel, or you may sprinkle the slices with cinnamon If you like It Bread Crumb Pudding One- pint milk, one cup dry crumbs, three-quarters cup sugar (or more or less to taste), grated rind and Juice of one lemon, yolks of two eggs, one-fourth teaspoon 1t F -': the crumbs in the nxrxs .- 1 -i i " - v j. ! gy ' f- C . ! , ' ! I ; --x- j x a - Vm ' ' . 1 $ 1 ? - x - s r Yr . x : . ' 5v M x-vT. MOTF x...... . t . X X4 - fcwifi v. . . . o.v. i jr-V 1 i -Otto"- y x a svo. o. v, fPZ V y X -rT;i'Lnl" A r2 -X i y-( -"..-5 i LX,w k2LJzl ' X I 1 Csr3 ces Ann frrazam. , ; T- s y' V " 'V , I L - i yooriZZ,fyJ,- -f .1 I - t t a.. . jM...... ! 2'" .j A V 'A v , v it ? I E v vH lx- & x-C :xH fcif -cf -J I i yx0r r sr ! V J!Z - .x- II ir 4, xj 1 1 an y - ? x i?--x-x w 4 4. -M IP-, 1? V - ral I tK WViji'' - -4 11 . IIJ- S 11 )sytr2x:' i ' s ih - i;xv-x yy -y'.2 -cr yzs lit ' I- u ill oMer; yy.. WQrm&rt Claude Ja inpion. SiV I I " I : KyYiuiam r t y y -r . , r r r "1 T . r-aO give the mothers and those In-.the record after the test is made. It I East Twenty-second street. He. too. ill . - . i , ih. siooiinnrinn of ih father, thel scored 99. i I teresiea in in e care ui uauiea - . . r , . opportunity to get many helpful y"0"1 XlV.l, little ones, the Parents' Educational Bureau has arranged a course of lectures to be given this season. The first of the series was Wednesday when Miss Edna Groves spoke on "Foods as a Factor In Health." The next lecture will be March 21 when Miss Anna Turley of the exten sion department of Oregon Agricultural College will speak on "The Feeding and Care of Young Children." Specialists Eianlu Babies. The baby tests continue in popular ity at the bureau under the guidance of Mrs. A. Bayley. Some of the most nrnminont babV Specialists assist In examining the nine people, i u babies are weighed, measured and sounded. The official score card bears man- g tne cnua; wnetner or not it sleeps in the open and with plenty of windows open. If there are any defects they are pointed out and their cure is shown. Many a time these hints have been followed and the babes have been made well and strong. A perfect baby recently found In the testing was Allen Kendall Howard, son of Chaplain and Mrs. Frederic Kendall Howard. He was examined at Just one year of age. He is a fresh air baby, has blue eyes, wavy hair and Is described as "a live wire." Perreatages Are IIIbtsu Clara Julia Ann Abraham, a bright little Astoria girl, is the daughter of Mr. and Mrs. F. A. Abraham, of 2211 rrntnmercial street. She scored 99. Norman Claude Hampton, jr.. is me son of Dr. and Mrs. Hampton, of 612 1 recent snow storm. and Mrs. W. G. Cullck. of Heppner. Or., scored 99. William Alfano. son of Mr. and Mrs D. Alfano. came within half a credit of being perfect. Velma Pauline Ppickelmler Is the daughter of Mr. and Mrs. W. C. Splckel mier. of 1339 Corbett street. Mary M. Smith and Lewis C. Smith are Newport children that made good scores. Sally Sears Smith their sister, all dressed in her best for a picture is a good little girl who scored well. Russell William Bledsoe is a charm ing baby that made the fine score of 99 V. He was just 15 months old when examined. Thomas Dole Pomeroy, of Cathlamet. Wash., is a 99 per cent pure lad. He is healthy and happy and liked the milk. Beat In the other Ingredients. Be sure the crumbs are thoroughly soaked. Place in a buttered dish and bake in a moderate oven until firm to the center. Serve with a meringue made of the egg whites and six table spoons sugar if you like, with or with out a layer of Jam or marmalade be-.-..n the oudding and the meringue. For a planer pudding use one egg yolk and a few more crumbs if neces sary. For variety chocolate may be used Instead of lemon. Add a few grains of cinnamon and one-half tea spoon vanilla, with about two ounces (more or less, to taste) of chocolate. Cocoanut Bread Pudding. Make as above, but use one-half cup fresh grat ed cocoanut or milk-soaked desslcated cocoanut In place of the lemon. Sprinkle with cocoanut and sugar instead of using a meringue. Soaked Bread Pudding. Soak the equivalent of five or six slices of bread (in dry pieces) In water over night. Squeeze very dry and beat up thoroughly, add one cup milk, one egg. one-half cup flour, one-half cup mo lasses, one-half teaspoon soda and one or more teaspoons ginger, with sugar to taste. Bake or steam and serve with any preferred sweet sauce. For a plainer pudding omit the egg and use a little more flour and one half teaspoon baking powder. Raisins, figs or dates may be added. In any desired quantity, if a richer pudding is liked. A little grated lemon or orange rind may be used. Some times, with the ginger: or a mixture of cinnamon, cloves and allspice may be used instead of ginger, or two ounces unsweetened chocolate might take the place of the molasses. From these "types" you will doubt t h able to evolve some "57 vari eties": but take my advice and don't call any of them "bread pudding." Call them bv the name of the flavoring in gredient. "Lemon pudding." raisin Duddine." chocolate pudding." "ginger ' middlnsr." all sound more attractive than "bread pudding" to most hus bands and young people. PORTLAND. Or.. Jan. 24. Will yon through the columns of The Oregonlan give me a recipe for mint sherbet, which Is made from stick peppermint candy: alao a recipe for Thousand Island aalad dressing T The one I have heard of has mayonnalae Greas ing for th foundation. Thanking you for past favors, I am yours sincerely I have ho sherbet recipe calling forlvance. peppermint candy. I do not think pep permint would be used in sherbet, as the flavor would, as a rule, be very inappropriate. Spearmint, however, is sometimes used In sherbets. I have an Ice cream recipe made with pepper mint candy. Write again if that is what you want. Actually, however, there is no particular object In using peppermint candy in place of ordinary sugar and a few drops of peppermint. It simply Involves more labor and makes no difference in the resulting flavor. Perhaps some reader may have a peppermint aherbet recipe. late for the pancakes, as Sunday re plies have always to be written in ad vance. I must again remind correspondents that it is never possible for me to "send" recipes or to make private re plies. PORTLAND. Or.. Feb. 23. Will yot kindly publish a recipe for vegetable loaf; alao the difference between whole wheat nd graham flour? Thanking you in aa- F. McC Will vou kindly give directions In your paper for lemon pie, especially what to mix with the white of ejrga to 'make a stiff meringue T YOUNG HOUSEKEEPER. A recipe for lemon pie appeared re cently in these columns. I hope you saw it. If not. please write again. For a meringue beat the egg whites stiff, with a pinch of salt- Beat in three or four (level) tablespoons of sugar for each egg white, and let dry. rather than balce. in a slow oven. Too hot an oven is the usual cause of tough and heavy meringues. If the oven is hot enough to puff the me ringue even a little, a tough, collapsed wreck Is likely to be the result. I must ask several correspondents to wait until next week for their replies. I hope Mrs- E. P. r . (Elma, Wash.) found the Shrove Tuesday pancake recipe in last Saturday's paper. Her request was too late for last Sunday, If you will describe the kind of veg etable loaf you bad in mind I will try to give you a recipe. Was it steamed or baked? With or without eggsT W.ere nuts used? Was It a mixture of vegetables or was only one used? The chief difference between "entire wheat" and graham flour is that in the latter more bran is left. In spite of the name "entire wheat," some of the outer coat Is removed, and it is usually finer in texture than graham. PORTLAND. Or.. Feb. 19. I have watched your recipes with Interest, but have not eea one for raisin pudding. This. I think. Is a Southern recipe, made of a layer of dough consisting of a layer of ralalna with milk and cream. I am not sure as to eggs. I would appreciate this very much If you can help me out. Mrs. F. A. McC I have no recipe corresponding to your description, but perhaps some Southern reader can and will help us both out. Cove Students Reinstated. . COVE. Or... Feb. 24. (Special.) Without reflecting upon the prompt ex pulsion of one and suspension of 18 high school students by Cove Public School Board on Monday for having circulated, signed and presented the directors a petition for dismissal of the first assistant principal. Professor Royal J. Allen restored the young Peo ple to their studies for the remainder of the year. the author or the petl- tion was re-admitted on conditions and and this Sunday would have been too the signers reinstated on probation.
