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About Lincoln County leader. (Toledo, Lincoln County, Or.) 1893-1987 | View Entire Issue (Jan. 8, 1915)
V V V'v v SOLDIERS SHELLED Liberal Ration Allotted GermanyV Fighting Men. ( Commander Realize the Importance of Keeping Troope In Proper Phys ical Condition Enormoue Cost of the Commissariat Military expert placed little faith In the numerous rumors during the first days of the war to the effect that ' the German armies were suffering for lack of food. The reason why they , doubted these reports was because It was hard to believe that a commls-1 sary department so well equipped as, Oermany'a would fall In its work so early In a struggle for which prepara tions have been going on for years. All civilized nation have long reo A Hug Tuber 33 Feet Higher Than the 8Utue of Liberty and Weighing Over 120,000,000 Pounds Would Make Only a Week's Supply of Po tatoes for the Kaiser's Fighting Men. ognlxed that food supplies may play a Important part In the winning oi losing of battle a ammunition, marksmanship and personal bravery. With the thoroughness which Is so charactertstle of their nation the Ger mans have for year made the feeding of their soldier a matter of scientific study. Their commissary department Is under the direction of a group ol dietetic specialist who are admitted to have no superiors and few equal. The dally ration which they have preecrlbed as the best fortification for a German fighting man's stomach In cludes 26 ounce of fresh bread, or 17 ounces of biscuit; 13 ounces ol fresh meat, or seven ounces of smoked meat; four ounces of rice, or eight ounces of flour, or S3 ouncee ot potatoes; nearly an ounce ot salt; nearly an ounce ot roasted coffee, or one-tenth of an ounce of tea, and hall an ounce of sugar. ine amount or oread eaten in a week by the German soldiers now In the field would make a loaf 393 feet high and weighing 60,130,000 pounds. A week's supply of potatoes would make a tuber 188 feet high and weigh ing 120,330,000 pounds. The figures given are for the stand ard ration, which Is probably a very different thing from that actually be ing consumed along the great battle formation, where there Is a great flexi bility as to the food to be used. It Is possible that pemmlcan (a con densed meat product) I entering Into the ration very largely. The kaiser has always expressed a lively Interest In his soldiers' food, and be baa not infrequently ridden up to the field bakeries and sampled the product ol their ovens. Bom Idea of the enormous expense or the war will be gained from the fact that the dally cost ot provisions for the combined armies would be $13,600,000, without the expense ol transportation, which would be $4, 300.000 more each day. These figures were based on the prices, of some years ago, so that 16 per cent could be added to the cost of the food, making the cost todsy f 18.780,000. or $22,950, 000 "delivered" at the place of con sumption. Why They Com Back. The war correspondent had returned from the scene ot conflict His amas Ingly realistle description had en ihalned counties readers. Tou could moll th (tale powder la them; you could hear th dull booming of the mighty guns. Those stories were wonderful," aa admirer told him. "Think sor "Tea, Indeed. Why, I wss with you the trencbe. I wss cold, hungry, talf frozen and half-drowned. And when Jiey had you up against th wall and :en musket leveled at your heart I tl roost shrieked In terror. My dear xy, you mustn't be so natural." Th returned on grimaced. "Cut It out" he growled. "Th ilng never happened." "Ton wasnt arrested for a epyf "No, I wssn't I couldn't get near mough to be arrested. And I wasn't the trenches, either." "Not In the trenches." "No. I didn't even know where they ere." "B-but why did yen com homer "My Imsglnatlon gave out," be called lack as b strode away. Cleveland Main Dealer. If r SOUPS THAT WILL BE LIKED For th Colder Days There I Noth I Ing Better Than That Mad With Pea Other Suggestion. To make thick pea soup wash and loak overnight one pint of split peas. Next mornlnf put them Into a pot with two quart of water. Meantime try until brown two sliced onions and t head of celery In two ounces of clarified dripping. Put them in with the peas and two slices of bread cut diagonally, a teaspoonful of aalt and 'half that amount of pepper. Bring to the boil, simmer for one and a half hours, rub through a sieve, add one pound of mashed potatoes, return It all to the pot and bring once more lust to the boiling point Strain If desired. It the soup Is not thick enough add a tablespoonful each of flour and butter rubbed together and let the soup heat tor five minute longer. This soup 1 very nutritious and would take the place of meat. For good cabbage soup remove the outer leaves from two small cab bages and cut Into shreds with half a head ot celery. Soak In boiling water for ten minutes, drain and coot In fresh boiling water for ten minutes. Once more drain and place In a pan with two plnta ot stock or water, one junce of finely minced aweet herbs and pepper and salt to taste. Then bring to a boil and simmer for fifteen or twenty minutes. Serve with grated cheese. Potato soup Is good and cheap, es pecially It made without meat al though scraps of meat or gravy may be added if liked. Cut three medium sized potatoes Into thin slices, add one small slice onion and a handful of rice. Boll In water sufficient to cover. Parsley heightens the flavor, but It should be lifted out when well cooked. When the potatoes are done blend a piece ot butter the size of an egg with browned flour and stir It into the soup. This gives a rich color snd appetizing flavor. Milk may be added, but It should be sparingly used. Tou may add carrots, beans, peas and other left-over vegetables to such soup. Drop dumpling are nice to serve with this soup. Take one egg, one-halt eggshell of water, a pinch ot salt and one teaspoonful of baking powder. Add enough flour to make a dough that will drop easily from a teaspoon. Remove when they rise to the top of the soup. REALLY FIRST-CLASS SOUP Ingredlsnts and Direction for Making Vegetable Puree, Liked by Everybody. Any vegetable puree can be pre pared a follow: Melt one ounce of well clarified dripping In a pan and cook In It till tender, but without coloring,' four ounces of onions, two ounces ot celery and a bunch of herbs; then In five minutes lay In one pound ot potatoes, carrots, turnips. etc., according to what you wish to use, peeled and cut up; cover down the pan and let It continue to cook for twelve to fifteen minutes longer, shaking the pan now and again to prevent the vegetables burning; then add a quart of liquid, with a few pep percorns and aeasoning, and let It all simmer till tender (fo about one and a half hours), .then rub It through the sieve, reheat, add a mixture ot flour and milk and use. For the mix ture rub a little flour, say a dessert spoonful, smooth with some cold milk, water or stock, then add this to the soup and let It all cook tor five mln utes longer. Pineapple Salad, Cut a ripe, mellow pineapple Into llcea, pare each slice and remove the eyes. Sprinkle lightly with sugar and allow to stand a few hour to extract the juice. Drain and to the slices add one-halt as much grapefruit, tart apple or aeeded Malaga grapes. Arrange on i lettuc leave. Dress with mayonnaise I ana decorate with halved grape or candled cherries Old-Fashlonsd Doughnuts. One egg well beaten, add two-third cupful of sugar, one-half cupful aour milk, one-half teaspoonful ot soda dis solved In the milk, one-half teaspoon ful of salt, one-fourth teaspoonful dry ginger and nutmeg, one-half teaspoon ful cream of tartar sifted with the flour; try cupful and a half ot flour, more If needed; roll out These are delicious. - - Salad Oils. A decided salad oil economy I ob tained by mixing with a quart ot the pur cottonseed oil, a few ounces of pure olive oil for Imparting richness of flavoring. The nutritive qualities of th two are about the same, and to ome persons this mixture I more ap petizing than the rather pungent fla vor of th plain olive oil. How to Bind Soup. ' If cream soups and purees art al lowed to stand, they separate unless bound together. To bind a soup melt butter, and when bubbling add an equal quantity of flour; when well mixed add to boiling soup, stirring welL Wrap Up Most A noted book advise after roasting a piece ot meat that la to b served cold to wrap It In cheesecloth whlls Is still hot This will prevent It from drying out and losing flavor. A Tea Hint If a lump of sugar la put la th tea pot when making tea It will prevent It spoiling tb Uble cover If splllsd. flAKE PERFECT JELLY CRABAPPLES CAN NOT BE TOO HIGHLY PRAISED. Excellent When Eaten as Jam or 8rved With Roast Mutton or Game Approved Method of It Preparation. Crabannlea make a most delicious Jelly which has only to be tasted once to be proclaimed thoroughly delect. able. The wild apple should be gath ered while firm and fresh, but not Quite ripe enough to fall from the trees. Each one should be wiped with a damp cloth to cleanse It They should then be weighed and put In a big preserving pan with on pint Of water to every pound and a half of fruit Let them boll till quit tender, then strain through a colander, using fiat wooden spoon tb pulp them through. When the liquid 1 extract led measure It and to each nlnt allow three-quarters of a pound of sugar. uook juice ana sugar together, boiling; for 20 minutes. Remove the scum and pour the jelly Into small pot. It 1 very nice eaten bv Itself aa lam. but can be used for garnishing, as It I of a pretty red color. It 1 also ex cellent with roast mutton or game and makes a capital substitute for red currant Jelly. Crabapoles In slrun Is a verr nratty dessert dish, and although the apple take some time to prepare they are worth doing, especially as they keep some time when bottled. The slrun must be made with two parts sugar to one of water the In. gredlents being brought to the boll and allowed to cook gently till a fair ly strong thread can be made by dip ping the (Inters In the slrun and mill. Ing a little. When the sirup Is ready drop In the crabapples and bring gen- uy to me Don; remove the pan from the Are. skim off the scum, lift out the fruit, put Into an earthenware pan ana cover with the sirup. Let the fruit soak for 24 hours. Now drain oft the sirup, add a little more sugar ana water and repeat the process. Do this at Intervals of 24 hours till the sirup turns to a pink Jelly and the crabapples are saturated to the core witn sugar. They must be handled very carefully so as not to break the skins. The crabapples can be used at once or bottled and used as re quired. Cranberry Jelly la almost IndUnen. sable with venison and lends plqusncy to mutton, too. The cranberrlea should be well washed and the dark colored berries picked out, as these spoil toe color or the Jelly. The fol lowing Is a popular recipe: Boll a pint of water and a nound and a half of berries together for ten minutes, then rub through a colander. Return to the preserving pan, add three-quarters of a pound ot sugar and boll for five minutes; pot down. Elderberry Chutney. When elderberries are rln to gather a very delectable chutney can do made as follows: Ingredients One nound of aMarhar. ries, three ounces of raisins, half a pint or vinegar, a teaspoonful of salt six cloves, a little cayenne and mace (Just a dust of each), one onion, two ounces of sugar and one-quarter of an ounce or ground ginger. Method Run the berries sieve, then nound toeethpr tha nnlnn ana the rest of the Ingredients, having atoned the raisins first. Put all to gether In an enameled saucenan and boll for eight minutes. Take the pan on nre, put the lid on and leave till the contenta are cold. When cold store In Jars and tie down with parch ment. Csnnsd Salad foe Wlntae II.. Clean and cut In HI-. beeta. Leave small pearl onions wnoie. -cut celery In atrlni. rwv carrots, onions and celery in salted water until tender, cook the beets separately until tender PL. in i... er In Jan, fill with the water cooked in. aeai well. Thl makes an attrac tive garnish for fish, chops and ateaks In the winter, also an axi-.n.nf nn. oination salad mixed with a little French dresslnc. It Is raaiW . . minute's notice, therefore nice for emergencies. Beef Rail. Pass two rounds lean hear nm.h meat chopper, add one tablespoonful flnely chopped parsley, one tesspoon ful salt one teasnoonful one-quarter teaspoonful mace, one quarter teaspoonful pepper, one egg well beaten and ona-thint aim .m bread crumbs soaked In cold water ana wrung dry. Mix thoroughly and hap Into a roll. Piaa of salt pork In a baking pan, bake bdoui imny minutes in hot oven, bast ng orten. Worth Knewlna. When brolllns ataak. hm.h . , ar.uBM ft 1VU Biive oil. it win keep in the Juice. Always flour your pie tin Instead Of Kraaainv tnam. vmi soft Pies, says th Janesvllla n.tt. Soup outcklr aoea aour In h. dsys. but It will keep sweet If a pinch oi caroonaia oi oaa is added to every vuari. Maks Qlaaswara Bhlna To keep clear and clean the glass tarsi as wen as tb wa ter pitcher there I nothin an live as lemon juice. Cut up the rinds ien aner msaing lemonade, add warm water ana place In decanter. Attar tow hours rinse thoroughly. mm mm 0STKND. as a place for tempor ary occupancy, 1 the best placa the Germans have cap tured, writes B. N. Vallandlg- iua ui mo rniiaueipnia neo ord, for it accommodation for tran sient are, or were, out of all propor tion to ita sise and normal population. If there Is aver a time when Ostend has no visitor lta population then number something under 60,000. Dur ing the long season of its summer and autumn vogue, which extends from the first of June nearly to the end of October, there are far more transient than permanent Inhabitants. It la a favorite place for Londoners on vaca tion, but Ostend also shelters conti nentals of all ranks. The place la by no mean what the awed admirer ot hi better call "ex clusive," yet It 1 utterly unlike any American watering place, popular or otherwise, and It is In acute contrast with that marvelous resort ' ot the Dutch Scheveningen, where the ser ried thousand of hooded wicker beach chair make the foreshore like a vast apiary. Ostend lie In West Flanders, 14 miles from that medieval sleeping beauty, Bruges, the most remarkable survival of older western Europe. A steam railway, a trolley line and a canal connect Bruges with Ostend. To go by canal In one of those slow little power-driven craft that traverse the Belgian Interior waterway Is to enjoy a charming experience, for the land Is rich In varied Interest, now occupied by market gardens, now by the villas --.W.WIItfli,fll1 Vl"' . - I ifl fl 1. A M l m f"fj J THE. PROMLNADC OCOSTtMD of well-to-do Fleming set amid a riot ot bloom and amply shaded with trees and shrubbery. Backward the eye takes In the stately towers and spires of antique Bruges silhouetted In soft, air-drawn lines against the tender sky of Flanders. Old and New Ostend. There Is old Ostend and new, the old with beautiful churches, quaint winding streets, surviving bit as pic turesque as parts of Bruges itself. An ample railway station, and many wide and comparatively new streets give even the older part of Ostend a mod ern touch, and the shore seems wholly modern. Glittering new villas, big and little, salute the eye before one reaches the Ostend ot the Londoner's delight ot the cosmopolitan throng, of gay ety, naughtiness and wild extrava gance. Take some great American sea side resort, transform Its huge wooden hotels Into sturdy permanent struc tures of brick and atone, Its board walk Into asphalted ways buttressed with a granite sea wall, clear It of merry-go-rounds and every like catch penny device of the garish and noisy kind, and you have Ostend of tha sea front An ample foreshore lined with thoss ridiculous bathing machines that Eu rope cannot outgrow Is spread out be fore the eye of the lounger on the granite-buttressed bluffs above. Thou sands walk or sit on the upper level to watch th sea and the bathers. You pay a penny for a chair, whence the North sea glooms beneath your eyes toward England. On bright day It Is a delicious expense ot gray-green wa ters breaklnc her and there Into whltecaps beneath a low, soft, friend ly sky. On dull days It I a eullen welter ot angry salt water, with murky akelns of smoke In tha offing from steamship passing up and down the coast On tha Bsthlng Bsach. Ostend has a summer reput for gayety, and daring display at tha bath ing beach. As a matter ot fact, th costumes would hardly shock on hardened to the things that a com- plalsant police tolerate at a hundred American seaside resorts. The squeam ish dress with, care In the odd little house on wheel with gay curtain Jealously drawn as the lady fully clad steps In. After sufficient time for change of coatume ha been allowed, th fat Flemish horse, under the guid ance of a fat Flemish female compan ion of the bath, draws the bathing machine Into the water, and Id due season the fair bather step Into the embrace of the North sea without scandal. When her bath 1 finished the hut on wheels again receive her, the fat horse laboriously draw her up to the dry lands, the lady dresses at leisure and emerge In street cos tume. Nothing could be more seemly, modest or droll. Elsewhere along the beach on catches light of siren In scant close-clinging, gandy costumes that reveal every line ot the figure as they disport themselves along with their male escorts, but even tor these freer ladles the discreet bathing; ma chine awaits, and the curious pry in vain at lta , uncommunicative wooden Ides. Huge and luxurious hotel, rich wine cellar and a truly magnificent gambling bouse, the Kursaal, are at the service of the invading Germans. When Ostend 1 In It normal lummer and autumn condition the Kursaal 1 the seat of all Its gayety. Hera are a gorgeous assembly room ot huge size, a theater with large seating capacity, private dining rooms, private play rooms, broad awnlnged piazza for dining with the tea beneath one's eyes, all the solid and liquid luxuries that folk with money to apend enjoy, Bealsged Msny Times. Ostend hss stood many a siege, the most notable that of a lima mnr. than three centuries ago, when the piace yieiaea to the Spaniards after a resistance of three veara. Tha u. has a fine harbor with several basins ana a narrow entrance artificially created. Its normal traffic with Lon don Is Immense, but for the time be ing th Intimate relations nf th. titles are suspended, doubtless to the renei oi tne great seaport Nearly two centuries East India company was organized by iue emperor inaries vi, of Germany, who aa ruler of Austria also ruled the Spanish Netherlands. This company waa imcnuea to secure for Ostend hare In the East Indian tta a make the city a great commercial pore, cngiand and Holland, however, Jealous of their oriental trarta m.. protest and In 1731 the emperor, after oaving suspended the operations ot his company for seven years, definitely abandoned his scheme. Since that time ustena has been mostly one Europe's nlav nlaeaa. In the political history of th United State, Ostend hss a curious share. When In 1864 Jame Buchanan, John Y. Macon and Pierre Soule were our ministers respectively to Great Britain France and Soaln. tha thraa mat .i the charming Belgian watering place and after consultation, prepared what is known as the "Ostend Manifesto,1 wnicti was a state paper, urging purchase of Cuba from Snaln hv th th United States, and tha selznra of ' tb Island if Spain should refuse to selL The meeting of the ministers had been undertaken at th order of President Pierce, but tha rraat Knrnnaan m. er hinted that they would not tolerate tne proposed aggression upon Spain, and no nolttlcal nartv in tha TTnltai State approved the manifesto, while in secretary or Stat wss unsympa thetic Perhana tha "Oatanit Flaaan" would b a better phrase to fit thl vaia atiampt 1 JTT IT- TAKE TIME I W i HIS EXCUSE FOR BEINQ LATE One of Harry Stevens' Waitsr Mad "Supreme King" the Night Ha Was Initiated Into Lodge. Down In New Tork they are calling Harry Stevens, the gentle, manly and urbane Delmonlco of the polo grounds, "Supreme King" Stevens, and this Is why: Harry employs about four hundred waiters and vendors to serve the crowds during games, and he la a stickler on promptitude. One day one of his skilled lieutenants, who wields the razor and shaves ham for the sandwiches, reported late and Harry caught him. 'Why are you late!" demanded Harry. 'You aee, Mr. Stevens, sah, I was Initiated into the lodge last night and Ah wa up to late, Ah overslept" 'No excuse," snorted Harry. "Ini tiation doesn't last all night" 'But sah, aftah Ah was Initiated Ah was Inducted into office." "Inducted Into office the firs I nlgttT" demanded Harry. "What of fice?" 'Ah waa Inducted Into th office of supreme king." 'Supreme king the first night you Join the lodge!" exclaimed Harry. 'Yes, sah. Yo aee, dat am de lowest office w hah." A Painful Rsmlndar. "I must tell vou about tha atranra conduct of Wasserby." "What did he doT" "We passed a church on our way to town this morning. When he saw It be shuddered and turned pale." "What church was Itr "The Bristol Memorial Methodist South." 'Ah! That Is the church ha waa married In." Sarcasm. "You'll simply have to take what we've got" she said to the man her husband had unexpectedly brought to dinner. That's all right" said the gueet "Ever since we've been married I've been trying to convince Jim that this Is Just our home, not a delicatessen store." Cautioned. Hey!" shouted the sheriff, "don't you know you're exceeding tha speed limit?" "How do yon knowT "'Cause you're rldln' an' I'm waikinv Any automobile that passes a sheriff who wants a lift to the next town u goln' rather reckless." ' Some Us. Bacon A "knorkar" Ian n..v ... . uiwu U, In this world. Egbert Oh. yes he la Thia nana ssys thst each woodpecker in the unuea states Is worth $20 in cash, when the value Is estimated on the value of the good that It doea to tha treea. ABSURD. "Did that an r.n a.- your hard-luck storyT" "Naw. Ha said I waa trying to work him." "H'm. How foolish to of working." Tim' Rsmorsslsss Molar. "I thought" said tha lndlmant anj werer ot an advertisement as ha iwsea bdoui an empty room, "that, this waa advertised as a 'going con cern." "It sura was," said the Janitor, a he wrung hi mop, "but that wa last week. It' gon now." Th Arrival. "I rould bar you understand," said th actor who wa talking of salary for Beit season, "that I bav arrived." "I guess that's right" answered th' msnsger, who wss once a railroad con ductor; "and, having arrived, here 1 her you get off." a 1
