114
WOMAN'S EDITION THE DALLES TIMES-MOUNTAINEER
J
Temp
erance
EDITED BY MRS. S. FRENCH AND MRS. C. Z. DONNELL
An Educated Ballot.
If you stand at the polls on election
day Of any of our cities, you will see a
cultivated gentleman, familiar with the
history and needs of our country, and
of our pceuliar form of government, you
will see the successful merchant, the
thrifty farmer, who never lets his acres
lie idle, deposit their convictions in the
ballot box, beside the man . whose brain
is'never clear of the effects of alcohol, or
by the side of the hobo, whose vote is
bought with meals at the restaurant or
drinks at the nearest saloon, and also
by the side of the honest and industri
ous laborer; but who is perhaps ignor
ant of the alphabet of our language and
of the first principles of our govern
ment, and is influenced by party bosses.
Thus the ballot represented by knowl
edge and culture is neutralized.
The law requires a man to be of
"good, moral character," in
keep a saloonl in order to cast
order to
"a ballot
that may decide the ruling power of our
country, and he must be a male citizen
21 years of age.. , ' ;
Is it not a relic of the dark ages that
makes no distinction save that of sex,
and requires . none of the qualities for
which right governments are instituted
and by which they must be preserved?
So enfranchise all who can pass the edu
cational test and are of proper age.
- Nineteen per cent, of all our voters can
neither read ' nor write. More young
women are graduating from our schools
every year than young men. Why
should they not have the privileges of
the ballot?
The Christening of the Kentucky.
Miss Christine Bradley, daughter of
Governor Bradley, of Kentucky, who
was chosen as the sponsor for the mag-
nificent battleship that bears the name
of her. native state, is a student in the
Women's college in the city of Wash
ington, D. C. Many of the officials
thought the christening should be done
with wine, or with Kentucky's, famous
Bourbon whiskey, bat Miss Bradley de-
clined to use anything but pure water. right principles and motives and the
She had water brought from the famous child must suffer the consequences, per
Crystal spring, in Larne county, Ken- chance, of a life-long bondage to evil.
fucky,
born. .
where Abraham
Lincoln was
In memorial services for Miss Frances
Willard, Catholic Protestant, Unitar-.
lan, Un;versalist, Vesleyan Jew, Gen-
tiles all creeds and faiths have united
It is wonderful to see how correct an
estimate of her character was made;
how vrell they have shown the methods
by which she proposed to reach the goal
of her life-work. Father Keane, a
Catholic priest of Minneapolis, Minn.,
and many others of that church, have
held services in : her honor and have
spoken burning words of her worth.
Theiriurder of 264 of our defenders
on the Maine, cannot be tto much de
plored,, and should be avenged, but
meanwhile we should not neglect to
mouin the loss of Frances E. Willard,
who has saved men enough to equip the
entire fleet of our nation, and protected
many American homes from the great
enemy that wrecks them! Her life work
entitles her to be revered by a grateful
nation as one of the greatest benefac
tors. ';'
In the state of Colorado, out of fifty
nine counties, twenty-seven have women
superintendents and every school board
has one or two women members.
The first woman jury In the
Idaho was empaneled in Latah
state of
county
oif. -rtpr. uui. meiaaies, alter z- min
utes deliberation, reported their verdict,
through their foreman, Mrs. Warren
Truett. ;
A OAlL m 1 1 "V" r . -
?1 '
The enclosed paper wan read at the
last mother's meeting, by Mrs. Minnie
u. Warner. The holding of mother's
meetings is one of the best and most
zealously worked departments Of the
many divisions of temperature work un
dertaken by the W. Ci T. V. Our be
loved Miss Willard, early in her connec
tion with temperance workers, learned
that -old, as well as youii, needed in-
if children came
inheritance, the
mothers must be learned in all wisdom.
So, along with temperance instruction
for children, she put temperance in
struction for the mothers, and thus the
beginning of mothers' meetings.
Child Culture.
Assuming the responsibility of mould
ing the character of a little child, we
find our efforts answer in some respects
to the skill and toil of the architert and
tradesman in rearing a material edifice.
We . must have careful regard for the
foundation principles; to the ideal in
character building we select to imitate ;
and to the associates we summon to aid
in the work.
Beecher once said that "a child at
birth is a piece of white paper, upon
which are many inscriptions written
with invisible ink, and the nre ot cir
cumstances will make the writing leg-
jble." This, to a great extent, is true.
and we find that the gentie warmth of
love draws out sweet and charming in-
SCriptions upon our pieces of paper,
while the fierce flame of anger will mar
them with black and ugy i,jero
giyphics.
Mary Wood Allen puts it thus : "If I
were to put the philosophy of child-
training into few words, it would be the
effort to secure
a narmonious develop-
ment, physical, mental and moral ; to
direct the normal activity into laudable
and allowable channels, and to create in
the child a desire to do that which is re
quired of him."
All these conditions demand special
qualifications on the part of parents.
The necessity of preparation for any or-
jjnary occupation is admitted, but how
often "is the training of our children en-
tered upon . without any preparation
whatever. We are well aware that,
neglect along other lines of duty means
ruin. How much more in this work !
We need not teach the child evil but
simply neglect to teach him how to over
come sin ; neglect to implant in his mind
Let us not, then, forget that character is
the result of that mysterious law called
growtn, so siient and invisible, yet sure
in its results. That life is largely what
education makeg it and education . ie
largely the result of association. If we
is
ie
can determine now where this growth
develops, and where the principal asso
ciations are, then can we plan more
wisely to induce such growth and afford
such associations as shall best conduce
to . desirable results. Our minds turn
immediately to the home as the place
where these influences must and do ex
ist, and to the parents, especially, whose
lives sustain such vital relations to that
of the child. -
It is not always, however, the direct
efforts at child-shaping that do most in
moulding the child's character, but us
ually that unconscious influence,
breathed forth in the very atmosphere
of the home the spirit, displayed by the
parents under the trying as well as the
pleasant conditions of home-life that is
more impressive than the model Sunday
afternoon or bed-time talk on religious
lines.
We have, then, to a great extent, the
destiny of the child's character in our
own hands. ' We might well desire the
responsibility to rest somewhere else,
but it cannot be. For this shaping be
it right or wrong we are responsible,
and we shall have to take the conse
quences. Day by day this shaping pro
cess goes on. Our words to them and
before them, and our spirit and conduct
in their presence, are potent factors' in
their shaping for time and eternity.
What aid can be summoned to assist
in this momentous undertaking? Two
lines of thought present themselves and
demand attention.
First, the laying of
a broad, intellectual foundation. Where
this is limited, the horizon is conse
quently limited, and the range of vision
narrowed. Second, culture of the con
sciencethe controlling factor in the
shaping of character. This must not,
however, be left entirely to the Sunday
struction, and that
into their rightful
School tea: :.rs and ministers of the
gospel. Too many parents think they
ave domg a! that is necessary along
these lines, if they rig their children up
once a week and send them to Sabbath
School for an hour's instruction. How
about the one hundred and fifty hours
spent at home each week? Can not a
little of it be used for the moulding of
the soul-life of the child. What right
has a parent to expect the salvation of
that soul in later years, when all the
moral and religious training has been
shifted on to the shoulders of others? It
is necessary, then, that there be a con
scientious, thorough cultivation of both
the head and the heart to resist the tide
of vice they must sooner or later meet.
We are all familiar with the story of
little Samuel and how each year his
mother provided a little coat for him.
It is a simple illustration, but contains
a solemn warning to us as parents. We
who have children in the home are mak
ing coats for them which thev raav
never outgrow as long as life endures.
The Creator puts into the hands of
each mother an unclothed spirit as well
as body. Shall all the time be spent in
providing raiment for the body, while
the mind, the immortal spirit, is left
' naked or be compelled to pick
up at
random its habits of thinking and act-
ing? This were impossible. Our chil-
dren will put on our ways and habits in
spite of us. What they see us do, they
will do. What they hear from us lodge
in their memory to bring forth in the
future either good or evil. Upon their
plastic, susceptible minds we are print
ing constantly the impressions which
lu,ilculu m.wiiatrci. c uc
the world, it is quite likely our children
will die of the world. If we set our af
fections on things above and seek first
the kingdom of God in their behalf as
well as our own, Ave may reasonably ex-
pect to see them in the kingdom. Thus beaten, 1 cup of sweet milk, 3 level cup
are weaving and putting on coats to our fuls of flour with two level teaspoonfuls
children. God grant that in after years of cream of tartar sifted through it. Mix
we may not look back with regret and
wonder how we wove such a poor gar
ment. May we have that wisdom from
above that will enable us to shun all the
questionable fabrics of this life, and
weave for them only that garment of
purity and righteousness that Will stand
the test of time and the search-light of and pour the boiling syrup into it grad
the day of judgment. ' ually, stirring well for a minute or two,
Let us not despise the day of small flavor with vanilla, then spread plenti
things. It is the little things that fully between layers and have ready a
count and it is the sum total of daily grated cocoanut, and sprinkle thickly
good deeds that make up the "beauty of over each layer and all over the top and
holiness." Shall we not strive and sides.
weave for these children that garment
of godliness that by divine grace shall
grow brighter and fairer until they shall
stand in shining apparel before our
Father's throne?
CULINARY
DEPARTHENT
BY MRS. W. H. MOODY and
MISS LOUISE RUCH ...
' One cup of brown sugar, cup of
boston brown bread. butter, cup of milk, yolks of 3 eggs, 2
1 cup of corn meal, 2 cups of graham cups of flour sifted five times, 1 tea
flour, i cup New Orleans molasses, 1 cup spoon of soda in the flour. Next, take
of egg not beaten, t teaspoon of salt, 1 cup grated chocolate, dissolved in
sour milk to make a nice batter about cup of sweet milk, and a cup of brown
two cupfuls ; 1 teaspoon of soda dissolved sugar. Heat this part, but not boil,
in hot water. Steam three hours, and When cool, mix all together, flavor and
bake slowly half an hour. bake slowly.
boston baked beans. almond cake (angel food).
3 cups of small white beans, soak over Beat the whites of 10 eggs to a stiff
night, and in the morning cook until
tender. Pour off the water, season
beans with salt, pepper and' two table
spoons of New Orleans molasses. Mix
all together and put into a bean pot or
earthen dish, with a piece of pickled
pork or bacon, cover with water and
bake eight or ten hours in a steady
oven. As the water dries out add more,
so when done they will be brown and
Jl"c - r
GERMAN PANCAKES
1 quart of sifted flour,
one quart of
sweet milk, eight eggs. Mix milk and
flour, then add yolks and whites, which
have been beaten seperately. Fry in
lard or butter in frying pan spread
thin over pan then spread with butter
or jam and roll. This will make one
dozen cakes.
omelet.
6 eggs whites and yolks beaten sepa
rate. ; To every egg add a tablespoon of
milk; salt and white pepper to taste,
Tablespoon of butter to iry. Do not
have griddle too hot, and keep it stirred
to prevent burning. Fold.over and let
cook slowly until a nice light brown all
over.
This is very light and spongy.
DRESSING FOR TURKEY AND OTHER FOWL.
Bread crumbs according to size of tur
key ; season" well with salt, pepper and
sage. Mix well through it a tablespoon
of finely chopped onions. Put a good
sized piece of butter in a frying pan a
quarter of a pound at least then the
dressing, and let it warm and sort of fry
very slowly and steam, stirring it often.
If oyster dressing is wanted, leave out
the onion and take a pint of ovsters.
drain and mix through the dressing and
fry with plenty of butter before putting
into the turkey.
soft ginger bread.
3 cups of sifted flour, 1 cup of sour
milk, 1 cup of brown sugar, 1 cup of
New Orleans molasses, cup of butter,
2 eggs not beaten 1 heaping teaspoon
of soda, 1 teaspoon of ginger, 1 teaspoon
of cinnamon and teaspoon of cloves,
allspice and nutmeg,
minutes in shallow pan.
two loaves.
Bake about 20
This will make
doughnuts.
cup of rich sweet milk, 1 cup of
sugar, 2 beaten eggs, a little salt, 1 quart
Gf flour with 2 heaping teaspoons of
cream of tartar and 1 heaping teaspoon
Gf soda sifted in it, then add more flour
if necessary to roll out. Cut in rings
and frv ju j10t lard."
POUND CAKE.
1 pound of dried and sifted flour, 1
pound of powdered sugar, 1 pound of
butter, 10 eggs yolks and whites beaten
separate 1 wine glass of brand'.
COCOANUT CAKE.
i cup of butter and 2 cups of sugar
mixed well together ; add 4 eggs well
well, then add 1 level teaspoonful of
soda dissolved in a little milk ; flavor
with lemon or other extract to taste.
Bake in layers; then make a boiled
icing from I cup of sugar and 4 table
spoons of water boiled to a thick syrup.
Have the white of one egg beaten stiff.
VANITY CAKE. '
1 cups of powdered sugar, i cup of
butter, cup of sweet milk, H cups of
flour, I cup of corn starch, 1 teaspoon of.
baking powder, whites of 6 eggs, and
flavor with vanilla.
PASTRY FOR THE PIE.
, 1 cup of sifted flour, 1 heaping table
spoon of lard. Rub lard well into the
flour, use very little water to form into
a dough. Salt a little.
DEVIL'S FOOD (CAKE).
froth and sift in 1 cups of pulverized
sugar, and 1 cup of flour, into which
has been stirred a heaping teaspoon of
cream tartar ; stir it just enough to mix
thoroughly and not beat. Bake in 2
good-sized layers.
FILLING.
Take yolks of 3 eggs, a tablespoonful
of pulverized sugar and a tablespoon of
cornstarch, dissolved in a little milk;
and beat the yolks and sugar into this ;
boil a nint of sweet cream and stir these
ingredients into it. Blanch and chop
fine i pound of almonds and stir into
the cream. Make a soft icing for the
top and lay split almonds upon it.
LAYER WALNUT CAKE.
Stir into 1 cup of granulated sugar
cup of melted butter and beat until
creamy; then add one whole egg and
the yolks of three eggs and beat again
until light ; then cup of milk and a
teaspoons of flavoring; thicken with 2
cups of flour into which has been stirred
a heaping teaspoon of baking powder,
Stir in quickly a heaping cup of chon-
ped walnuts. Bake in four jelly cak
tins in mvir
For filling, boil U cups of granulated
sugar and water enough to cover, until
it strings. Beat the three remaining
whites of the eggs until very lisrht. and
Pur veiT "lowly into them the boiling
syrup stirring all the time and beat
until cold. When the cakes are nearly
cold spread the filling between the
layers.
This same dough, using 2 eggs and
omitting the walnuts, may be used for
chocolate cake with the following filling:
'2 cup of sugar, cake of chocolate,
CP of nrilk, yolkof 1 egg. Cook in a
double boiler and when cold add 2 tea-
spoons of vanilla.
salted almonds
Place uion the stove in a small sauce
pan a quantity of olive oil and allow it
to boil. Then drop into it almonds
that have been previously blanched and
dried, and work as you would dough-
nuts until a delicate b-vn. Take from
the oil in a skimmer and place upon
butchers' brown paper until the surplus
oil is absorbed ; sprinkle with salt. If
this isclosely followed not the slightest
taste of oil will remain in the nuts.
The oil mav be rebottled and used
again.
REAL ENGLISH PLUM PUDDING.
Beat 1 cup of brown sugar and 2 eggs
until light, add 1 cup of suet chopped
until it resembles yellow sand then i
cup of milk, li pounds of raisins, i cup
of chopped nuts, cup of currants,
i pound of candied citron cut in
small slices, 1 nutmeg (grated), i
teaspoon of allspice, 1 tea-spoon of
lemon extract, i teaspoon of salt;
thicken with 2 cups of flour and 1
small teaspoon of baking powder. Boil
4 hours in a pudding bag, and serve hot
with any preferred sauces.
suet pudding.
1 teacup of chopped suet, 1 teacup of
syrup, 1 teacup of sweet milk, 1 teacup
of raisins, 1 large teaspoon of soda, a
pinch of salt, Hour enough to make a
smooth batter. Steam three hours and
serve with the following sauce:
1 cup of sugar, i cup of butter, white
of 1 egg, beat smooth, add a pint of
boiling water, boil half a minute, add
flavoring.
john's delight pudding.
2 cup of bread crumbs, 1 cup of rais
ins, seeded, i cup of butter or suet, 1
cup of sweet milk, with i teaspoon of
soda dissolved in it, 1 egg and a pinch
of salt, 1 teaspoon of cinnamon and
of nutmeg, cup of flour, steam two
hours and serve hot with hard or wine
sauce.
queen of puddings.
li cups of sugar, 2 cups of bread
crumbs, 5 eggs, 1 tablespoon of butter,
1 quart of sweet milk, jelly or jam and
flavoring. Put the butter into one cup
of sugar ; beat the yolks light and stir
together to a cream. Soak the bread
crumbs in the milk ; flavor. Bake in a
buttered dish. When it is set spread
the jelly over the surface, cover this
with the beaten whites and i cup of -sugar
; return to the oven and brown
lightly.
WINE sauce.
Take 2 eggs, whites and yolks beaten
separately. To the beaten yolks add 1
cup of sugar and i cup of butter worked
to a cream, 1 wine glass of sherry or a
teaspoon of brandy. Add beaten whitea
and set it 011 back of the range where it
will warm gradually ; stir often until it
is of a creamy consistency. Be very
careful not to let it get hot, or it will be
a failure. .
8PONGK CAKE PUDDING.
4 eggs, well beaten. Add 1 level cup
ful of sugar and one heaping cupful o!
flour with 1 heaping teaspoon of baking
powder sifted through it twice; 2 table-
spoons of sweet milk, and 1 teaspoon Of
melted butter. Bake in flat pan about
an inch deep, and when wanted for pud-
ding cut in squares, steam and serve hot
with the wine sauce. Very fine.
The princess of Wales receives many
anonymous letters. They come , to her
on all sorts of subjects, often inclosing
presents. Recently she received a box
with holes punctured in the sides, and,
when she opened it, a tiny white doer
jumped out. She has kept the dog.
f