Image provided by: Hood River County Library District; Hood River, OR
About The Maupin times. (Maupin, Or.) 1914-1930 | View Entire Issue (Dec. 30, 1914)
4 AL FRESCO '.its , f', ijfi'-Ai' ""twin; Mf - fA i tit '? VV- v French officers of an ambulance division enjoying a wayside luncheon near the Argonue battlefield with a Gei mutt rtfld Cross man who has fallen Into their hands. GERMAN DEAD CIGARETTES FOR GERMANS Uelore going Into the trenches the Senium soldiers are supplied with )onvy Books and mittens and plenty )f tobacco. A Red Cross nurse Is Jere soon handing out the highly irlzrd tobacco In the form of clga ottos. HELPS FIND THE WOUNDED One of the powerful searchlights ised by the French army to enable its imbulanca division to remove the founded from the battlefield at night Mineral Products of Arizona. The value ot the mineral ptoducts 4 Arizona, according to the Uulto'd Itatos geological survey, Increased rom $C7,497,S38 to 1912 to 71.42,70S fi." i j V -"',,'u.u.i;nm,u u. ainx '.i pi ill I hui f - LUNCHEON IN THE ARGONNE ON THE BATTLEFIELD NEW SUBMARINE This Is the new United States submarine K-6, with its crew, and, inset, Cupt. J. 0. Fisher, Us commander. Baby Floats Through Pipe. Kiverslde, Cal. Mary Sobde, two years old, dropped her rag doll Into an irrigation stundplpe. She reached for It, lost her baalnce, fell In and floated along In an 18-Inch main. Ef forts to fish her out at twostandplpes further down failed, but at the third, an eighth of a mile away, James King, a rancher, caught her. She was unin jured, Here's Duck-Legged Chick. Eaton, O. (Jeorge White has pro duced by selective breeding the short est legged chicken In existence fter ten years of effort, during whlnh he crossed and recrossed breeds. The result Is a big white fowl that contin ually seems to be sitting, the Impres sion being due solely to the shortness of tu legs. When tt walks it waddles Uk duck. OF ARRAS AND ITS CAPTAIN - 4-4 I f A Muffler for Machinery. New York. A monster silencer made somewhat on the same principle as the silencer for guns, has been de signed by Harvard prcfessors for the noisy machinery of a New York pow er plant, In order to meet the protests of people living In the neighborhood, and Us success will give an opportu nity for doing away wtth many of the noise nuisances of Industry. This Hog Has Eight Feet Owanka, S. D. Pickled pig's feet will no longer be a luxury under any high cost of living regime if Mike Ban peel, a stock raiser near here, Is able to continue raising hogs with eight feet, like one he recently marketed at the local yards. The animal had an extra foot attached to each ankle and all were well developed and of ordi nary ill. MAKES A SPLENDID DESSERT Housewives Should Learn More About the Possibilities of the Hum ble Chestnut. Few women are aware what deli clous deserts may be made with the humble little chestnuts. French cooks know the worth of chestnuts full well, and their recipes are Justly celebrated. For chestnut mousse, a delicacy fit for the gods, or a luncheon de luxe, shell and blanch about two cupfuls of chestnuts which have been boiled until tender. Rub the chestnuts through a sieve, and stir them carefully into a pint of whipped cream, to which have been added half a cupful of powdered sugar and a teaspoonful of vanilla ex tract. Add two teasponfuls of maras chino cordial, turn into a mold and pack away in ice and salt for five hours. Serve with whipped cream dashed with rum. To make marrons glaces, a delicacy that is rather costly when bought at a confectioner's, yet which is of great value to the housekeeper who loves tasteful garnishing, select large, per fect chestnuts. Shell and simmer a pint of the nuts In boiling water until tender. Drain and toss into cold water to make them firm. Let the chestnuts drain a moment, then turn them out on a towel and see that each one is thoroughly dry. A sirup must now be made by boiling a cup of sugar in a pint of water, and in this simmer the chestnuts for an hour. Drain off the sirup and to it add a few drops of vanilla extract. Then cook It until it becomes brittle when dropped in cold water as one tries candy. Set the pan of sirup in a larger pan of hot water to keep the hot sirup from cooling and candying, and dip in the chestnuts one by one, removing them and placing on oiled paper. POPULAR DAINTIES OF ITALY Recipes for Potted Delicacies That Are Not Well Enough Known In America. Housekeepers may be Interested in trying to make these "potted dainties." The recipes are fresh from Italy and all ingredients are procurable here. To make potted tomatoes, cook a peeled and shredded onion with three fair sized tomatoes very slowly to a pulp in half an ounce of butter. Then pass through a sieve, add a well whisked egg and stir over the fire until thick, when, having blended thoroughly, add two ounces of grated cheese, then four ounces of fine white bread-crumbs. Pour Into clean, dry Jars. Cover with a half-inch layer of liquefied butter. Potted haricot beans are made by first soaking the beans overnight. Then skin them and cook until tender in boiling salted water with, two onions. Drain away all water, maBh smooth with drippings or butter, sea son agreeably with salt, pepper and nutmeg and finish as above, remem bering that rigorous exclusion ot air will insure freshness for at least two or three weeks. As a rule, pastes do not keep very long. Imitation anchovy paste may be made from the same recipe, adding two teaspoonfuls ot anchovy essence to Impart the desired flavor. How to Clean White Feathers. White feathers of any description can be cleaned at home to look like new at a small cost Take gasoline and plaster of parls and mix the two together to the consistency of whipped cream. Dip the feathers In this mix ture, squeezing and pressing them; then hang In the open air to dry thor oughly, and until the gasoline evapo rates. Be careful not to handle until thoroughly dry; then shake well, and the result will be a beautifully clean and fluffy feather. White wings may also be successfully treated in this manner. The gasoline must never be used in a room where there is a light or fire. Grapes In Jelly. To one quart ot hot grape Juice add two tablespoonfuls of dissolved gela tine. Place a layer at the bottom of a mold; chill, then add a row of grapes cut in half and seeded; then more liquid and again chill until set Re peat until the mold is full. When Jel lied, unmold and garnish with whipped cream. , Eggs a la Shelburne. Cut slices from the top of six to matoes ot uniform size and take out nough pulp to allow a raw egg to be broken inside. Cover with bits of but ter, and with a toothpick fasten a rash- 3T of bacon over the top of each toma '.o. Cook In very hot oven until the ;ggs are set (about eight minutes). When Making Pillows. In making new pillows have the feathers first Inclosed In a bag of cheesecloth or thin muslin. Then at ny time the ticking may be removed for washing, and even the feathers may be washed in the inner bag with- ut flying all over the housa Use a Pitcher. Instead ot using a mixing bowl or pan for your batter cakes, use a pitch er with a Up and pour your batter out. It saves time and trouble and your cakes will be more uniform In jize than when you spoon your batter out Laundry Wrinkle. Place a slice of lemon with the rind removed in your boiler of clothes. The result will be clothes beautifully slean and white, without in any way injuring them. , WITH GINGER FLAVOR MANY APPETIZING DESSERTS AT COMMAND. Condiment Is Also Recommended for Its Health-Giving Properties Should Have More Definite Place in the Larder. Preserved or canned ginger gives t most Interesting flavor to many des serts and really deserves a more defl nlte place in the larder. For it can be kept always on hand and therein pos sesses a great advantage over many other fruit flavors. Dates freed from their pits and stuffed with slivers of preserved gin ger, then rolled in granulated BUgar, are a deliciouB sweetmeat. Ginger Bavarian cream is a dessert with an almost elusive flavor. To make it chop half a cupful of pre served ginger into small bits and mix it with half a cupful of sirup. Then add half a package of gelatin, which has been soaked and dissolved in a cupful of water. Whip a pint of cream stiff and add It to the other ingredi ents. If necessary add chill. Serve with whipped cream, garnished with bits of preserved ginger. Chopped preserved ginger can be added to rice pudding before it is baked to give it an unusual flavor. For a baked custard ginger sauce Is delicious. Make it by simmering a cupful of sirup to which a quarter of a iupful of chopped preserved gin ger has been added. Serve hot. Gingor custard sauce Is made by simmering the milk from which the custard is to be made with some chopped ginger In It for 15 minutes. Then strain and proceed with the custard sauce in the usual way. For ginger water ice boil a quart of water and a pound and a quarter of granulated sugar together for five minutes with the rind from four lem ons and one orange. Cool and add the Juice of the lemons and orange, strain and freeze. Pound four ounces of pre served ginger to a paste and cut two ounces Into shreds and add to the ice when It Is hard. Pack for a couple of hours. Ginger Ice cream Is made In this way: Pound six ounces of preserved ginger to a paste and add slowly two tablespoonfuls of lemon Juice. Mix a pint of cream with half a pound of granulated sugar and add slowly to the ginger mixture. Press through a fine wire sieve and freeze. Oriental Eggs. The Chinese are great , eaters of eggs, which they take hard boiled. These are to be had In all, the road side places for refreshment. While the Chinese have an expression, "eggs of a hundred years," It Is not to be understood that their eggs are al ways a century old, though one may be able to procure those that are of many years' standing. The Chinese evince a preference for the egg of the duck or of the goose. These are placed with aromatic herbs In slaked lime for a varying period, the minimum being, it Is said, five or six weeks. Under the influence of time the yolk liquefies and takes on a dark green color, and the white coagulates and becomes green. To Make Pot Pie. This can be made with veal alone, chicken or any nice meat. It can also be made similar to the Irish stew with left-over meat and adding a lit tle fresh meat. Meat can5 be used alone or with a flavoring of vegeta bles. Cut up small and simmer, as the Irish stew is made, then put in a deep baking dish and cover with a biscuit crust or a mashed potato crust rolled out with flour. Bake a rich brown in moderate oven. Serve in the baking dish. Veal stew, which Ib made by cutting a pound or two of veal Into six pieces, makes a good pie. Hiding Holes In Wall Paper. Not long ago a woman, who wished to hide an unsightly nail hole In her white striped wall paper, found that the hole would Just accommodate a short stick of white chalk w hich, when put in, seemed to do very well for filler. Vinegar w-ill moisten plaster of parls better than water In using It to stop up a hole or crack. It is easier to manipulate, as the vinegar makes It more like putty. It does not dry out as soon as water. The mixture will not hnrden until you are through han dling it Stewed Tomatoes With Onions. A really delicious dish is prepared from about six good-sized tomatoes, one onion and a half cupful of bread crumbs. Chop the onion ana mix It with the tomatoes, which have been peeled and cut Into pieces, add a little salt, a little pepper and an even table spoonful ot sugar, stew gently for about twenty minutes, add the bread crumbs, re-heat and serve. Cauliflower In Cases. Wash, separate the flowerets aad boll In salted water. When done, drain and put in a cream sauce. Scoop out the Inside ot some breakfast rolls, toast them to a nice brown and 811 with the creamed cauliflower. Brush Hint When washing or scrubbing hair brushes, If they are put to dry with the bristles downward they will last twice as long. It turned the other way the water soaks Into the wood and rots the bristles. 1! Fundamental jl j Principles of V I i V i v i !! I $ I By ALBERT S. GRAY, M. D. a is (Copyright, 1914, by A. S. Gray) DIAGNOSIS. "Who shall decide when doctors dis agree?" There surely will be no dis Bentlng voice if we answer that ques tion with one short word FACTS. It would seem that It should not be a difficult matter to secure the facts concerning any given subject; but It Is. Much data is available but we have come to distrust It because we know so many investigate not to ascertain the truth, but merely to win a point for some particular theory. Just as some lawyers Btrive only to win cases, not to secure Justice; some doctors to "cure" diseases, not to pre vent Bickness; some ministers to gain church attendance, not to secure wholesome practical morality In the home and in the place of business. Tho fault undoubtedly lies In our edu cational system. What the world wants to know Is, what is known, not what Is thought, and It Is not getting what It wants and needs. In conse quence we are continually being called on to decide momentous questions In volving our lives without possessing adequate Information concerning the fundamental facts. How fit is the average Blck man to decide what shall be done? And yet the burden of that decision usually rests on him. There are two methods of education. the natural and the artificial. By the natural method one observes particu lar facts and forms therefrom general Ideas. By the artificial method ona acquires a vast store of general ideas through hearing or readine what other people have observed and think. Tho tlrst method Is very reliable but very slow. The second method, the one on Which most of us depend for our ad vancement, is rapid but very unrelia ble unless we are extremely careful In selecting the source of our informa tion. This explains why It so fre quently haDDens that after a Inner course of learning we enter real life either with an almost artless igno rance of many important things or With WrorA and often distorted and unwholesome Ideas about them. We were either misinformed, or were not instructed at all, and must learn In tho school of bitter experience what we might easily have been taught. . We Tnust go to those comDetent to speak with the authority of expert ence for our knowledge, or work It out each for himself. A very casual consideration of the subject will show! It to be quite Impossible that wa search out the truth each for himself; therefore, for our knowledge we must go to those who by reason of training and experience are Qualified to sneak ; with authority. And even to make. such selection requires good Judgment and no small degree of training under existing conditions, because mattera in general are too often questions of opinion. No progress has ever been made In any science until three things have Deen discovered: determined unitB;; measured units; devices for measure ment. These three requirements are: comprehensively covered by our cen bus enumeration, birth and mortality tables, when efficiently handled. AnrT until this data is efficiently handled; disease will continue to be a matter! of opinion, whim and dogma, and the! Bick to be subjects for exploitation' and rich material for the personal ; aggrandizement of the most incompe-l tent, because the most lncomnetent in their ignorance make the boldest and most attractive claims. The first steD in the stndv of Hi.., ease prevention is to have a. tnnwn base and an accurate registration ot births is scarcely to be found in tho United States, and 25 of our 48 do not require registration of deaths! in place of 48 distinct bodies having Jurisdiction over birth, accident and mortality returns thee should ba onn WTiat we need In this country is a wen trained central body, free from the paralyzlne- effort nf nonunion. embarrassment and its temptations possessed of minds big enough, broad enough and keen enough to see and to grasp the really few principles of life; with authority to recn over ana beyond state, county, and municipal boundaries therphv ho. Ing freed from the blighting influence or locat prejudice and self-interest; with powers specifically llmltr-rl fn ascertaining the facts, tabulating these facts and giving the tabulated results and the conclusions to be de-' dused therefrom the widest nnhiieitv and further, a body authorized to act in an advisory capacity to any com munity on request or to voluntarily publicly recommend action along defi nite lines where conditions u-arrnnf and make such publicity necessary. oucn an organization would com mand the confidence and respect ot all sane citizens and enable the United States quickly to take among the civilized nations of the world in the prevention of avoidable disease because we are too sane a people to pursue fads shown that they mean premature ex- uuvuon.