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