4
AL FRESCO
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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
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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
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!! 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.