SOLDIERS WELL FED
Liberal Ration Allotted Germany's!
Fighting Men. I
Commandert Realize the Importance
of Keeping Troopi In Proper Phys
leal Condition Enormous Cost
of the Commissariat
Military experts placed little faltb
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 commis
sary department bo well equipped aa
Germany's would fall In Us work sa
sarly In a struggle for which prepara
tions have been going on for years.
- All civilized nations have long rec-
A Huge Tuber 33 Feet Higher Than
the Statue of Liberty and Weighing1
Over 120,000,000 Pounds Would
Make Only a Week's Supply of Po
tatoes for the Kaiser's Fighting
Men.
ognized that food supplies may play
as Important a part In the winning or
losing of battles as ammunition,
marksmanship and personal bravery.
With the thoroughness which is so
characteristic of their nation the Ger
mans have for years made the feeding
of their soldiers a matter of scientific
study. Their commissary department
Is under the direction of a group of
dietetic specialists who are admitted
to have no superiors and few equals.
The dally ration which they have
prescribed as the best fortification for
a German fighting man's stomach In
cludes 26 ounces of fresh bread, or
17 ounces of biscuit; 13 ounces of
fresh meat, or seven ounces of
smoked meat; four ounces of rice, or
eight ounces of flour, or 52 ounces of
potatoes; nearly an ounce of salt;
nearly an ounce of roasted coffee, or
one-tenth of an ounce of tea, and hall
an ounce of sugar.
The amount of brpad eaten in a
week by the Gorman soldiers now in
the fluid would make a loaf 393 feet
lllh and weighing GO, 1110,000 pounds.
A week's supply of potatoes would
make a tuber 1S8 feet high and weigh
ing 120.30,000 pounds.
The figures given aro for the stand
nrd ration, which 1b 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) Is entering Into
the ration very largely. The kaiser
has always expressed a lively Interest
In his soldlors' food, and he has not
Infrequently ridden up to the field
bakeries and sampled the product ol
their ovens.
Some Idea of the enormous expense
of the war will be gained from the
fact that the dally cost of provisions
for the combined armies would be
$12,500,000, without the expense of
transportation, which would be $4,
200,000 more each day. These figures
were based on the prices of some
years ago, so that IB per cent could bo
added to the cost of the food, making
the cost today $18,750,000, or $22,950,
000 "delivered" at the place of con
sumption. Why They Come Back.
The war correspondent had returned
from the scene of conflict. His amaz
ingly reallstio descriptions had en
jhalnetl countless readers. You could
smell the stale powder 11 them; you
could hear the dull booming of the
mighty guns.
"Those stories were wonderful," an
idmirer told him.
"Think so?"
"Yes, Indeed. Why, I was with you
In the trenches. I was cold, hungry,
lulf-frozen and half-drowned. And when
:hey had you up against the wall and
:en muskets leveled at your heart I
ilmost shrieked In terror. My dear
uy, you mustn't be so natural."
The returned one grimaced.
"Cut It out," he growled. "The
Jitng never happened."
"You wasn't arrested for a spy?"
"No, I wasn't I couldn't Get near
inough to be arrested. And I wasn't
n the trenches, either."
"Not In the trenches."
"No. I didn't even know where they
rere."
"B-but why did you come home?"
"My Imagination gave out," he called
tack as he strode away. Cleveland
flata Dealer.
I jij )
,: 'it I
ill
SOUPS THAT WILL BE LIKED
For the Colder Days There Is Noth
ing Better Than That Made With
Peas Other Suggestions.
To make thick pea soup wash and
soak overnight one pint of spilt peas.
Next morning put them Into a pot
with two quarts of water. Meantime
Try until brown two sliced onions and
i head of celery In two ounces of
;larlfled dripping. Put them In with
the peas and two slices of bread cut
ilagonally, a teaspoonful of salt and
half that amount of pepper. Bring
to the boil, simmer for one and a
half hours, rub through a sieve, add
me pound of mashed potatoes, return
!t all to the pot and bring once more
ust to the boiling point. Strain If :
ieslred. If the soup is not thick j
enough add a tablespoonful each of !
Hour and butter rubbed together and
let the soup heat for five minutes
ionger. This soup Is very nutritious
ind would take the place of meat.
For a good cabbage soup remove
the outer leaves from two small cab
bages and cut Into shreds with half a
nead of celery. Soak In boiling water
for ten minutes, drain and cool in
fresh boiling water for ten minutes.
Once more drain and place in a pan
with two pints of stock or water, one
sunce of finely minced sweet herbs
ind pepper and salt to taste. Then
bring to a boil and simmer for fifteen
r twenty minutes. Serve with grated
:heese.
Potato soup Is good and cheap, es
pecially If made without meat, al
though scraps of meat or gravy may
be added If liked. Cut three medium
ilzed potatoes into thin slices, add
one small slice onion and a handful
Df rice. Boil In water sufficient to
sover. Parsley heightens the flavor,
but It should be lifted out when well
cooked. When the potatoes are done
blend a piece of butter the size of an
egg with browned flour and stir It
Into the soup. This gives a rich color
and appetizing flavor. Milk may be
added, but It should be sparingly
used. You may add carrots, beans,
peas and other left-over vegetables to
uuch soup. Drop dumplings are nice
to serve with this soup. Take one
egg, one-half eggshell of water, a
pinch of 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
Ingredients and Directions for Making
Vegetable Puree, Liked by
Everybody.
Any vegetable puree can be pre
pared as follows: 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 of celery and a bunch of
herbs; then in five minutes lay in one
pound of 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 seasoning, and let it all
simmer till tender (for about ono and
a half hours), then rub it through
the sieve, reheat, add a mixture of
flour and milk and use. For the mix
ture rub a little flour, say a dessert
spoonful, Bmooth with some cold milk,
water or stock, then a'dd this to the
soup and let It all cook for five min
utes longer.
Pineapple Salad.
Cut a ripe, mellow pineapple Into
slices, pare each slice and remove the
eyes. Sprinkle lightly with sugar and
allow to stand a few hours to extract
the juice. Drain and to the slices add
one-hall as much grapefruit, tart apple
or seeded Malaga grapes. Arrange on
lettuce leaves. Dress with mayonnaise
and decorate with halved grapes or
candled cherries.
Old-Fashioned Doughnuts.
One egg well beaten, add two-thirds
cupful of sugar, one-half cupful sour
milk, one-half teaspoonful of 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 of flour,
more If needed; roll out. These are
delicious.
Salad Oils.
A decided salad oil economy Is ob
tained by mixing with a quart of the
pure cottonseed oil, a few ounces of
pure olive oil for imparting richness
of flavoring. The nutritive qualities
of the two are about the same, and to
some persons this mixture is more ap
petizing than the rather pungent fla
vor of the plain olive oil.
How to Bind Soupt.
If cream Boups and purees art. al
lowed to stand, they separate unless
bound together. To blud a soup melt
butter, and when bubbling add an
equal quantity of flour; when well
mixed add to boiling soup, stirring
well.
Wrap Up Meat.
A noted book advises after roasting
a piece of meat that is to be served
cold to wrap it In cheesecloth while It
is still hot This will prevent it from
drylug out and losing flavor.
A Tea Hint
If a lump of sugar Is put In the tea
pot when making tea It will prevent
lta spoiling the table cover It spilled.
MAKE PERFECT JELLY
CRABAPPLE8 CAN NOT BE TOO
HIGHLY PRAISED.
Excellent When Eaten as Jam or
Served With Roast Mutton or
Came Approved Method
of Its Preparation.
Crabapples make a most delicious
Jelly which has' only to be tasted once
to be proclaimed thoroughly delect
able. The wild apples 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 one pint of
water to every pound and a half of i
fruit. Let them boll till quite tender,
then strain through a colander, using
a flat wooden spoon to pulp them
through. When the liquid Is extract-;
led measure it and to each pint allow
three-quarters of a pound of sugar, j
book juice and sugar together, boiling
for 20 minutes. Remove the scum '
and pour the jelly Into small pots, i
It Is very nice eaten by Itself as jam,
but can be used for garnishing, as It
Is of a pretty red color. It Is also ex
cellent with roast mutton or game
and makes a capital substitute for red
currant Jelly.
Crabapples in sirup is a very pretty
dessert dish, and although the apples
take some time to prepare they are
worth doing, especially as they keep
some time when bottled.
The sirup must be made with two
parts sugar to one of water, the in
gredients being brought to the boil
and allowed to cook gently till a fair
ly strong thread can be made by dip
ping the fingers in the sirup and pull
ing a little. W'hen the sirup is ready
drop In the crabapples and bring gen
tly to the boil; remove the pan from
the Are, skim off the scum, lift out
the fruit, put into an earthenware pan
and cover with the sirup. Let the
fruit soak for 24 hours. Now drain
oft the sirup, add a little more sugar
and 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
with 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 Is almost indispen
sable with venison and lends piquancy
to mutton, too. , The cranberries
should be well washed and the dark
colored berries picked out, as these
spoil the color of the jelly. The fol
lowing Is a popular recipe:
Boll a pint of water and a pound
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 of sugar and
boll for five minutes; pot down.
Elderberry Chutney.
When elderberries are ripe enough
to gather a very delectable chutney
can be made as follows; '
Ingredients One pound of elderber
ries, three ounces of raisins, half a
pint of 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 of ground ginger.
Method Run the berries through a
sieve, then pound together the onion
and the rest of the ingredients, having
stoned the raisins first. Put all to
gether In an enameled saucepan and
boll for eight minutes. Take the pan
off fire, put the lid on and leave till
the contents are cold. When cold
store in jars and tie down with parch
ment. Canned Salad for Winter Use.
Clean and cut In dice carrots and
beets. Leave small pearl onions'
whole. Cut celery in strips. Cook
carrots, onions and celery in salted
water until tender, cook the beets
separately until tender. Place in lay
ers In Jars, fill with the water cooked
In, seal well. This makes an attrac
tive garnish for fish, chops and steaks
In the winter, also an excellent com
bination salad mixed with a little
French dressing. It is ready at a
minute's notice, therefore nice for
emergencies.
Beef Roll.
Pass two pounds lean beef through
meat chopper, add one tablespoonful
finely chopped parsley, one teaspoon
ful salt, one teaspoonful onion juice,
one-quarter teaspoonful mace, one
quarter teaspoonful pepper, one egg
well beaten and one-third cup soft
bread crumbs soaked in cold water
and wrung dry. Mix thoroughly and
shape into a roll. Place on pieces
of salt pork in a baking pan, bake
about thirty minutes In hot oven, bast
'ng often.
Worth Knowing.
When broiling Bteak, brush with
olive oil. It will keep In the Juice.
Always flour your pie tins Instead of
greasing them. You won't have soft
pies, says the Janesville Gazette.
Soup quickly goes sour In the warm
days, but It will keep sweet if a pinch
of carbonate of soda is added to every
ijuart
Makes Glassware Shine.
To keep clear and clean the a-lasi
decanter and carafe as well as the wa
ter pucner mere is nothing so effec
tive aa lemon juice. Cut up the rlnde
left after making lemonade, add warm
water and place In decanter. After a
lew hours rinse thoroughly.
OBI ill
ibum
OSTEND, as a place for tempor
ary occupancy, is the , best
place the Germans have cap
tured, writes E. N. Vallandlg
ham in the Philadelphia Rec
ord, for Its accommodations for tran
sients are, or were, out of all propor
tion to its size and normal population.
If there is ever a time when Ostend
has . no visitors Its population then
numbers something under 50,000. 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 Is a
favorite place for Londoners on vaca
tion, but Ostend also shelters conti
nentals of all ranks.
The place Is by no means what the
awed admirer of his betters calls "ex
clusive," yet It is utterly unlike any
American watering place, popular or
otherwise, and it is In acute contrast
with that marvelous resort of the
Dutch Scheveningen, where the ser
ried thousands of hooded wicker
beach chairs make the foreshore like
a vast apiary.
Ostend lies in West FlanderB, 14
miles from that medieval Bleepiilg
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 waterways is to enjoy
a charming experience, for the land is
rich in varied interest, now occupied
by market gardens, now by the villas
. - . ' W-T x-k' a f" if' j
THP URDMElNAniL." OF OSTF.NQ
of well-to-do Flemings set amid a riot
of 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 bits 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 of the Londoner's delight,
of 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 stone, 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 the sea
front. An ample foreshore lined with those
ridiculous bathing machines that Eu
rope cannot outgrow is spread out be
fore the eyes of the lounger on the
granite-buttressed bluffs above. Thou
sands walk or sit on the upper level
to watch the sea and the bathers. You
pay a penny for a chair, whence the
North sea glooms beneath your eyes
toward England, On bright days It is
a delicious expanse of gray-green wa
ters breakinc here and there into
whitecaps beneath a low, soft, friend
ly sky. On dull days it is a eullen
welter of angry salt water, with murky
skeins of smoke in the offing from
steamships passing up and down the
coast.
On the Bathing Beach.
Ostend has a summer repute for
gayety, and daring display at the bath
ing beach. As a matter of fact, the
costumes would hardly shock one
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
houses on wheels with gay curtains
jealously drawn as the lady fully clad
steps in. After sufficient time for
change of costume has been allowed,
the 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 hi due
eeasou the fair bather steps Into the
embrace of the North sea without
scandal. When her bath Is finished
the hut on wheels again receives her,
the fat horse laboriously draws her
up to the dry sands, the lady dressea
at leisure and emerges in street cos
tume. Nothing could be more seemly,
modest or droll. Elsewhere along the
beach one catches sight of sirens in
scant, close-clinging, gaudy costumes
that reveal every line of the figure
as they disport themselves along with
their male escorts, but even for these
freer ladles the discreet bathing ma
chine awaits, and the curious pry m
vain at its uncommunicative wooden
sides.
Huge and luxurious hotels, rich
wine cellars and a truly magnificent
gambling house, the Kursaal, are at
the service of the Invading Germans.
When Ostend Is in its normal summer
and autumn condition the Kursaal is
the seat of all its gayety. Here are a
gorgeous assembly room of huge size,
a theater with large seating capacity,
private dining rooms, private play
rooms, broad awninged piazzas for
dining with the sea beneath one's
eyes, all the solid and liquid luxuries
that folk with money to Bpend enjoy,
Besieged Many Times.
' Ostend has stood many a siege, the
most notable that of a little more
than three centuries ago, when the
place yielded to the Spaniards after a
resistance of three years. The city
has a fine harbor with several basins
and a narrow entrance artificially
created. Its normal traffic with Lon
don Is Immense, but for the time be
ing the intimate relations of the two
cities are suspended, doubtless to the
relief of the great seaport.
Nearly two centuries ago the Ostend
East India company was organized by
the Emperor Charles VI. of Germnnv
who as ruler of Austria also ruled the
Spanish Netherlands. This company
was Intended to secure for Ostend
share In the East Indian trade, and to
make the city a great commercial
port England and Holland, however.
Jealous of their oriental trade, made
protest, and in 1731 the emperor, after
having suspended the operations of his
company for seven years, definitely
abandoned his scheme. Since that
time Ostend has been mostly one
Europe's play places.
In the political history of the United
States, Ostend has a curious share.
When In 1854 James Buchanan, John
Y. Mason and Pierre Soule were our
ministers respectively to Great Britain:
France and Spain, the three met m
the charming Belgian waterine nlarp
and after consultation, prepared what
is known as the "Ostend Manifesto
which was a state paper, urging the
purchase of Cuba from SDain bv the
United States, and the seizure of the
island If Spain should refuse to sell
The meeting of the ministers had been
undertaken at the order of President
Pierce, but the great European pow
ers hinted that they would not tolerate
the proposed aggression unon Snal
and no political party in the United
States approved the manifesto, while
the secretary of atate was unsympa
thetio. Perhaps the "Ostend Fiasco'
would be a better phrase to St this
vain attempt
i in )-
TAKE TIME
HIS EXCUSE FOR BEING LATE
One of Harry Stevens' Walters Made
"Suoreme Kino." the Nlflht He Was
Initiated Into Lodge.
Down in New York they are calling
Harry StevenB, the gentle, manry and
urbane Delmonico 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 Is 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 see, Mr. Stevens, sah, I was
Initiated into the lodge last night and
Ah was up so 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 first
night?" demanded Harry. "What of
fice?" "Ah was Inducted into the office of
supreme king."
"Supreme king the first night you
Join the lodge!" exclaimed Harry.
"Yes, sah. Yo see, dat am de lowest
office we hab."
A Painful Reminder.
"I must tell you about the strange
conduct of Wasserby."
"What did he do?"
"We passed a church on our way to
town this morning. When he sow it
he shuddered and turned pale."
"What church was it?"
"The Bristol Memorial Methodist,
South."
"Ah! That is the church he was
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 guest.
"Ever Blnce 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 the speed
limit?"
"How do you know?"
" 'Cause you're ridln' an' I'm walkin'.
Any automobile that passes a sheriff
who wants a lift to the next town in
goin' rather reckless."
Some Use.
Bacon A "knocker" isn't much use
In this world. , ,
Egbert Oh, yes he Is. This paper
says that each woodpecker In the
United States Is worth $20 In ranh.
when the value is estimated on the
value of the good that it does to the
trees.
ABSURD.
"Did that guy you braced fall for
your hard-luck story?"
"Naw. He said I was trying to
work him."
"H'm. How foolish to suspect youse
of working."
Time's Remorseless Molar.
"I thought," said the indignant anJ
swerer of an advertisement, as he
looked about an empty room, "that
this was advertised as a 'going con
cern." '
"It sure Was." said the lanttor an ha
iwrung his mop. "but that was hut
wees, it s gone now."
The Arrival.
"I vould have you understand," said
the actor who was talking of salary for
next season, "that I have arrived." !
"1 guess that's right," answered the
manager, who was once a railroad con
Juctor; "and, having arrived, hero la
where you get off." m
I T i