The Crosbyton Review. (Crosbyton, Tex.), Vol. 10, No. 12, Ed. 1 Friday, April 5, 1918 Page: 2 of 8
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■^EfbOUgb. little Is beard about it In comparison with the momentous happenings that dally occur on the western
and eastern fronts, aii^important, phase of the war Is being conducted in Mesopotamia. A RritLsh army is steadily
^/-^BiCgStOg. aWj^at the Turks, driving them farther and farther into the desert. While the Tommies fighting in thq
' the western front may envy their comrades in the Euphrates-Tigris valley, the men fighting in
t are not having a picnic. They have more heat than they can stand; the arid desert Is Intolerable to white
are keeping at it, and this British official photograph shows one of their big field pieces, just as it
was llred, leaking the Turks step..lively across the sands/1 - *
FRENCH TROOPS JMIiUMIBAHLEUS^DRlVING BA&& GERMANS
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mitrailleuse has proved very effective in driving back the German troops, and. has mowed down many
f;T|ne. This photograph shows French soldiers in a captured trench firing a mitrailleuse at the foe.
TRIP ABOVE THE CLOUDS
'0
Sillsi
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mmm
ly Miss Winifred Allen) t"wTtb
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Ipequa,
only way to
GERMAN WAR BREAD AND SOAP
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western Newspaper UnlonB
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z^i^Mris^d:™Britlsh"^ldt(^sr:Avljo''
have returned to England to recuper-
ate hare—brought.—hotae-—aumeroH*
souvenirs from . German; - - detention
the treatment accorded enemy troop's.
The photograph shows Sergeant Spon-
der, a Lewis gunner, with his dally
ration of German sawdust war bread
and a piece of German soap made
chiefly froth wind.1'
About the Only Danger They Face.
" "jjealrd anything of the k"lser's sww,
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"Remarkable how well they keen in
the &reat wark Isn't itf^
; "Yes, VjSley seem to be rather well
protected. The only thing the kaiser
might nt up. Iu the dark and-
III •' ^r Mm ^
of onion, a bay leaf iind a third of a
cupful of sour cream. Baste the fish
wl til the Still CP While pnn\-- lixfr—q.ddln.p.
hot water if the sauce becomes too
thick. Remove the fish .to a platter,
add, a dash of letnon Juife or vinegiii',
with salt atid pepper to taste, and
strain it over the fish.
Canned asparagus, heated and
served on points of toast with melted
butter and parmesan cheese grated
over tiie top, makes a most tasty dish.
Punski, a Russian Dish.—Fry fresh
mushrooms rolled iu seasoned flour in
butter. Pour-—sour -cream over some
finely chopped chicken or veal. Cut
circles of pastry from pie crust, place
a spoonful of the mixture on a piece
of the pastry, cover with another piece
and pinch the edges together. Brush
with egg-and—mi4k-and bake irr a ~liot
oven. Serve with mushroom or toma-
to sauce.
Eggless Cake.—Take three cupfuls
of boiling water, one package of rais-
ips, one and a half tablespoonfuls of
butter and two cupfuls of brown sugar,
i'ut alj into a dish ;uul boil eight min-
utes. • Cool and add three cupfuls of
flour, one tablespoonful of baking pow-
der and a littft? siilt. Mix, beat well
and bake in a slow oven one hour.
This makes two loaves.
In making corn bread, substitute a
tablespoonful of molasses for every
egg required in the recipe; it will
malse a juost palatable johnny cake.
Tt is the practice of the multitude to
bark- at eminent men, as little dogs
barlt at strangers:—Seneca.
SAVORY SAUCES.
—A- wll-seasoned sauce adds "mileh to
an otherwise very ordinary dish.
' Oyster-Cocktait
Sauce.—Take three
tablespoonfuls of
tomato catsup, one
iablespoont'ui of
horseradish sauce,
a teaspoonful of
w o r c e s t e rshire
well mixed and
ser\ved in lemon
(,'ups in a dish of crushed ice with oys-
ters.
Snappy French Dressing.—Take two
tablespoonfuls of olive oil, a table-
spoonful of tarragon vinegar, a dash of
paprika, a quarter of a teaspoonful
each of mustard and salt; mix well a'fid
serve in the heart leaves of lettuce;
sprinkle over a teaspoonful q£ worces-.
tersiiire sauce and a tablespoonful of
finely chopped onion and a generous
sprinkling of red pepper.
Roquefort Cheese Dressing.—Take a
quarter of a pound of roquefort, two
cupfuls of French dressing, using one
and a half cupfuls of oil and a half
cupful of vinegar, seasoning Well with
salt and red pepper, with, a teaspoon-
ful of powdered sugar.
Russian Dressing^—^Beat two eggs;
add red pepper and half a teaspoonful
of salt, a teaspoonful of finely minced
parsley, two teaspoonfuls each of chop-
ped green and'abd pepp^^fffialf cup-
ful of tarragorpvinegar. Mix well and
r.a4<k"to'ft- cu pf u 1 .. eh iU.-saaca,
"amf ma^niiHTfeT^ - -■
i- P^lignonette Sauce.—Chop three small
onions, add seven tablespoonfuls of
crnshed whole peppers (not ground
pepper), add three cupfuls of tarragon
vinegar, put jpto. a jar well covered
and let stand for two days, \ghen it
will be ready to use. The sauce may.
be strained when, ready to serve. Very
tasteful sauce for oystersi
Emergency Salad^ Dressing.—Use
any left-over yolks or whites—both are
■-beM«rf-aml--the-nwre70^-thg"yfrtk''frre
riolier will be the pressing. Beat and
measure and take an equal measure of
mild vinegars-strong.vinegar may be*
diluted with water; put o^er hot wa-
SU1T WITH CLOSE FITTING COAT.
There is a choice this season In the
line of the silhouette. We may dis-
avow curves entirely, and wear a coat
or dress that is straight from neck to
hem, or go to the other extreme and
choose a bodice or coat that is fitted
in to the figure closely, or stop any-
where between these. Half way be-
tween seems to be the happy medium
that. Is most generally .becoming. But
the possessor of a very good firgure
may go even farther than the semlfit-
ted coat wi,th fine effect as is attested
■i gushed to the polul of flea 111.
place of the style as shown in the pic-
ture above.
This braid 4tnd button trimmed suit
of serge sets snugly to the body above
the waist where the lines of the coat
flow out into ripples at the back and
sides, Ijiit are utmost straight ut the
front. Parallel rows of narrow silk
WSrar""STitche"cT"acrossTTKe~"sf3es"" an°H"
back of the coat, end In a row -of small
bone buttons at each side. This is a
novel placing of braid which is char-"
ful garnitures and applied In novel
ways. Ornaments, after a long, par-
tial eclipse, have emerged and are
given a conspicuous place of honor in
the millinery firmament.
This return to favor of millinery
trinyiilngs conies as a surprise, for
hats have been so meagerly ornament-
ed for two seasons, that we were about
to pronounce the obsequies over those
lovely furbelows—"the flowers and"
feathers and ribbons and.laces and ev-
erything—that seemed to have lan-
There"
is no telling what will come to pass
over night In the world of millinery,
for here they are again, ready to form
a'5" joyous Easter parade proclaiming
the eternal feminine.
'The three lmts pictured, are .typical...
styles. At the center is a wide-brim-
.rnsd ^ tebprn hrnid .irith
crown covered with crepe.- Having
gone this far last year the crown
would consider nothing more 'expett-
ed of it. But now it Is first dotted...
ter to cook, stfj-ring constantly with an
eggbeater. When thick, set away in a
covered jar. When wanted for . use,
.take' out a few tpblespoohfuls, season
with salt, pepper, onion juice, vinegar,
cream, or-oliye oil, depending upon the
kind- of 'salad ohe. js seryihgi ' ■•. '
•4 .... •' 4 "
-Ik. Yi
Taking a Nap.
Han w-as fitting on'one of the small-
est firrt-gritde chairs with her legs
crosset?. After a while she extended
them gingerly and' exclaimed to the
teacher i "Oh, my feet have gone to
.... sir . '
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HAT STYLES SAIL TOWARD TRIM MINGS.
aeteristie of this season-.. Correspond-
ing rows of braid, ending in buttons
are placed on the sleeves. There is a
shawl collar and an over-collar of
washable white satin. .
In order to preserve the snug lines
•about-4he-walst—|h4s-coat-is-f asteaed-
wlth three buttfSns nt the front. There
are several ways* of arriving at this
closely fitted effect .by means or m-
genious cutting. They arij novel • but
tiot mdre successful than tire simple
and direct methods shown in th« pic-'
ture. ' ,
The style bf the skirt.iri this suit
may be taken as a ci'Lteriou for the,
season. It Is a. straighWine model,
fitted about the hips, with waistline
vfery slightly raised and; it could"hardly:
be simpler. These are the.,ldeals that
all skirt makers seem to have in mind
' .'
'iV. - oops are rarliant. with joy-
ous- Easter hats all proclaiming that
styles have taken a new lack and are
Sailing in the direction of bright trim-'
mings nnd plenty of them. Flowers are
sproutihg all-over some shape* others
ate folly covered with foliage. Itibbon||
are nothing If iot abundant; made up
into a!l feteaa gjC faacifal a&dAtifeautt-
all over with beads and then Its auaa«
city in the new style adds as manj
tight roses of folded silk as it can.cab
ry without concealing the beads. Rose
foliage lies in a fiat wreath about th«
brim. It ljr one ..of. the., hats JJtuit
mors class as belonging to the''bumpy*
style. Below, at the right, a poke boa
net covered with crepe
faced with yedda braid. It lias a long
sash of ribbon that wanders over th«
crown and through slashes in the b^lm, v.
The ends loiter along .their. way,',w&(&^
leads them half the length of .the ^
ure. A cluster of cherrlcs iHd'feavea
are joined to the shape. wlth 'cMriiS#'
stitches that are disposed to divide ph .
tentlon with thfein': "'*•' ' : :' i;Vv w'U
;«f"1
• The sn'timcovered'shape at the l^ft^if' v'Sfe;
the .simplest of the thitee models. Ex-
cept for folds on the slde-crowh th<
satin is ptft on pttriki-.; .Burtbere li' <
mt^hod - In ttjiir .todnesft! tjbie hat ir , „ ,
iaeftiy a foil for a]iar^e"ornament
ctit crystals—mock iamethystsr—set U|
metal and elaborated with beads.
SiBlli
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Buck, James T. The Crosbyton Review. (Crosbyton, Tex.), Vol. 10, No. 12, Ed. 1 Friday, April 5, 1918, newspaper, April 5, 1918; (https://texashistory.unt.edu/ark:/67531/metapth242435/m1/2/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Crosby County Public Library.