The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 11, No. 95, Ed. 1 Friday, June 26, 1914 Page: 3 of 4
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THE LAMPASAS DAILY LEADER
Tfie tendency to persevere, to persist
in spite of hindrances, discouragements
and impossibilities; it is this that in all
things distinguishes the strong soul
from the weak.—Carlyle.
QUEEN OF BERRIES.
Of all the fruits which are so boun-
tifully given us, there is none so wel-
come, none so refreshing
as the strawberry. It is
found in almost all quar-
ters of the globe and
prized by all nationali-
ties. The Greek calls it
“scarcely a mouthful;”
the Romans called it
“Fragaria,” because of
its exquisite perfume; poets have sung
its praises in every land and clime,
and at banquets under the shadow
of the Acropolis it held the place of
love. It was the practical Anglo-
Saxon who took the poetry all out
-of the beautiful name of Fragaria and
named it strawberry, because of the
custom of placing straw under the
Tines to raise the berries from the
soil. Others say it is the tiny straw
in the berry which gives it its name.
However that may be, a strawberry by
any other name would taste as sweet.
Physicians concur in placing straw-
berries in their catalogue of pleasant
remedies.
The wild strawberry, picked in the
open field, where it has absorbed the
sun’s rays and developed its sweet
juiciness, has a flavor unexcelled by
the choicest cultivated berry.
There are some.unfortunate individ-
uals who are unable to eat this berry
without ill effects. The reason for this
is not fully explained, says Thompson,
"for the analysis of the berry fails to
show any product which is peculiar to
itself.” “There must be some combi-
nation of acids or other materials ex-
isting in this berry which is excep-
tionally irritating to some persons.”
It may be that they (the persons)
have a digestive acid which combines
with the vegetable acid in some chem-
ical change which causes the disturb-
ance.
The strawberry contains an abun-
dance of salts of potash, lime and
soda which acts upon the body secre-
tions beneficially.
The addition of a dash of red pepper
or a pinch of soda to berries fp*
people who havq. a personal idi^s'yn-
cracy against them will help
digest them without trouble,
juice is another aid to
those who suffer from
pepsia, says Thompson,
with the fruit.”
When the world hurts, then
we turn
To one dear place, where
not discern
The worst that is within us
mean hate
Gaineth no entrance; all
This spot from sorrow, and
name
Is home—the harbor holding naught
of blame.
- —May Austin Low.
^£OOi*S EN CASSEROLE.
The moderaNftjvuggwife knows that
there are other ways fowJ
than by
broiling or roast-
ing all at high
temperature. The
long, slow cooking
of foods in
role best con-
serves the nutri-
tive elements of
flavors that render it
dozen lardoons of fat salt pork. Melt
four tablespoonfuls of butter in a fry-
ing pan; in this brown the sweet-
breads, taking care to brown the
larded side but little. Lay the sweet-
breads in a casserole, add veal broth,
salt and pepper a half cupful of carrots,
celery and onion cut in bits, tied in a
cloth to be removed. Just before serv-
ing add a half-cupful of thick cream.
To write some earnest verse or line,
Which seeking not the praise of art,
Shall make a clearer faith and man-
hood shine
In the untutored heart.
He who doth this, in verse or prose,
May be forgotten in his day,
But surely shall be crowned at last
with those
Who live and speak for aye.
—James Russell LowelL
imnimil
DELICIOUS SPRING DISHES.
If one is fortunate enough to have
rhubarb in the garden many most de-
___ licious combinations may
be prepared; if It must
be bought in the market
have it as young as pos-
sible. Do not peel but
cut in lengths six to
eight inches long. If not
crisp let stand in water
for an hour or two. Then
skin and cut in bits. The color Is
much better if the ekin is left on, and
if young it will cook tender. To a
quart of the fruit add three cupfuls of
sugar, three oranges and a half a tea-
spoonful of mace in the blade, a dozen
cloves and an inch piece of cinnamon.
Strew the rhubarb with sugar and
spice, breaking the mace in small
pieces. Wash the oranges and peel
the thin, yellow rind in small bits, add
this with the pulp which has been
scooped out of the halved fruit, and
if necessary two tablespoonfule of wa-
ter. Cover the dish closely and put
into a hot oven. Cook until the rhu-
barb is translucent, either pale green
or pink, immersed in a clear, rich
sirup. '■
Deviled Young Onions.—Peel, ttfim
and cut into inch lengths two bunches
of green onions, -stalks and all. /Cook
them in two cupfuls of seasoned veal
stock until tender. Make a cumful of
white sauce and when smooth and
Citak. •ai-i two finely choppejygherkins,
a teaspoonfuV'O^WUsial^fcdry) and
J
0,
o
FOR THOSE WHO LIKE TRIPE
GOVERNOR'S PALACE, SAN JUAN
two well-beaten egg yolks. Have ready
five slices of dry toast arranged in a
shallow buttered dish, pour over them
half the sauce, add the drained onions,
then the remainder of the sauce.
Cover with a layer of buttered crumbs
and brown in a quick oven.
A Quick Cake.—Beat two eggs until
thick, add a cupful of sugar gradually,
beating all the time. Sift a cupful of
flour with half a teaspoonful of salt
and two teaspoonfuls of baking pow-
der. Add quickly a half-cupful of hot
milk and a tableepoonful of butter in
the milk to melt it. Add any desired
flavoring and bake in a moderate
oven.
food and the
most agreeable, are better developed.
The earthen casserole with tight
cover, plain or elaborate as the purse
can buy, will hold the heat, cook food
^vell, and if a late meal has to be
served will keep the food hot, For
the busy woman who has many cares
and but one pair of hands to depend
on, the casserole is invaluable. A din-
ner can be put to cook and left with-
out watching. The best feature of
all in casserole cookery is that it may
be brought piping hot to the table.
Potatoes en Casserole.—Melt a
fourth of a cupful of butter or fat taken
from the top of soup, in a frying pan.
Have ready a quart of potato balls,
cut with a French cutter, washed and
drained. Turn the balls Into the hot
fat and shake about until they are
well browned, and a grating of onion,
a teaspoonful is plenty; then add
soup stock to cover the potatoes, add
a tablespoonful of chopped parsley and
cook In a moderate oven forty min-
utes. Turnips, carrots or artichokes
are nice served this way.
Sweetbreads en Casserole.—Let two
pairs or sweetbreads stand an' hoiy
in water, changing several times, drain
and cover with boiling water and sim-
mer ten minutes, chill and remove all
fiber, then draw into the best side a
BUSY-DAY DISHES.
All sorts of cassejg^ dishes /
the .-ijusy housewife who
wants to serve
wholesome, at-
tractive food to
her family when
she is too busy to
give nriich time
to its preparation.
Most delicious din-
ners of a small
portion of meat which has been
browned to add flavor, added to a few
combinations of vegetables whifch go
nicely together makes a main dish,
and vegetables all served hot from
one dish. A very appetizing combina-
tion with a bit of mutton is a few car-
rots, peas and small onions with pota-
toes cut the same size if there are no
small ones to be used.
Peach and Sago Pudding.—Soak a
quarter of a pound of sago over night,
if the old-fashioned kind is to be used,
in cold water to coverrJPut aquar t of
peeled peaches, or less If the family
is small, in a buttered pudding dish,
pour over the sago, add sugar to taste
and a cupful of water; bake an hour
in a moderate oven. Serve hot or
cold with cream.
When a hurried, full day is taking
one s time it is a good plan to have
all the food for the meal in one oven
if possible, or in the fireless cooker,
which is the joy of the busy housed
wife. So many foods can be better
prepared In the cooker than by ordi-
nary methods for long, slow cooking
Is the best-of ways to cook the cheaper
cuts of meat to bring out the flavor
and make them tender and digestible.
7 H®N Columbus brought his'
second Old World fleet to
TMfwa the New he was no longer
w W scorned as an adventurer,
but crowned ruler of the
Western seas. Instead of the lit-
tle company of cutthroats from
Cadiz—the scum of Spain—he had for
his first venture, he had the pick of
the blue bloods of Europe.
It was on the second trip he sight-
ed a new island—an island called by
Ponce de Leon “Puerto Rico” (“the
Rich Port”); an island “so beautiful”
that he compelled his entire fleet of
17 vessels to sail completely around
it and anchor in its northwest corner.
Tie 1,500 good men and true who
sailed into the Bay of Aquilla were the
sons of kings and princes of the
blood royal. The present race of Porto
Rican Castilians trace their_ lineage
back to the bearers of the proudest
names in history.
I With the history of the West In-
dies begins the history of the New
World. From the beginning these is-
lands were valuable for their position
sffl&L JtVS LLis^&tl^tegic importance
in approach to the maTnifte^L—And to-
day, with the world ferrying across
both the Atlantic and the Pacific in
her eagerness to pass through this
■ needle’s eye of commerce—the Pana-
I ma canal—the West Indies again
I hold the position of vantage Porto
i Rico, fairest of all the Antilles, rich-
! est in soil, most perfect in climate,
inhabited by a people who each year
are returning into Uncle Sam’s cof-
fers more by many millions than they
are taking out, belongs to the United
States.
Island Belongs to United States.
The word "belongs” is used in its
truest sense. _ When the invading
uv„u :rmy landed at Guanica it
was greetet\with songs of thanksgiv-
ing; instead\*f aa opposing force the
warriors fouii^ a road strewn with
flowers; in the\, Piace an' approach-
ing horde of uA^m^d imtives they
were met by a jdetega^ion oi Castilians
who offered them carnagesjjjftwn by
members of thalt body politic destined
to be known as <"Pbe People of Porto
Rico.” At the £ime of the American
occupation of PoKto ftico the islanders
were living under\a government of
home rule—a government as liberal
as that of Australia Igr Canada and
even more advantageous, as it al-
lowed the Porto RicanB tfe^ir old rep-
resentation in the Spanish\cortes.
Color and courtesy are the^charac-
teristics of Porto Rico and the^Eprto
Ricans. The color scheme begins as
soon as you are fairly in San Juan
bay. Rising out of an exquisite ultra-
marine blue sea, the ground is
touched with daring impressionistic
tints—rich browns, reds, yellows and
greens that come down to greet the
water, and above stand houses and of-
fice buildings, churches and palaces,
stained with vivid blues and magen-
tas, pinks and purples—ra/U merged
into a glorious riot of color—a verita-
ble Veronese effect—upon which the
sun shines with a glory and a joy un-
known to lands that have not the
equator for a near neighbor.
San Juan, the chief port of entry, is
a city set upon a hill which he who
sails may see. • Similar to Manhattan
in shape and position and with its
fortifications in lieu of skyscrapers, it
is not unlike the larger port in the
matter of constructive prominence.
Time was when San Juan was the
second best fortified city in the West-
ern hemisphere. Morro Is practically
impregnable and San Christobal' has
more than once saved the city.
Crude Calculation.
“You will admit that two and two
make four,”
“Yes,” replied Mr. Dustin Stax. "But
if you’re dealing with millions you
ought to make two and two produce
a very much larger total than four.”
An Affable One.
Pall—I’ve made a big hit with your
friend, Miss Scrumps.
Mall—How do you know?
Pall—-She spoke to me, today and I
have been introduced to her only three
times.—Judge.
Prepared in This Way, Called a la
Constance, It Is Sure to Be
Appreciated.
Wash a pound of thin tripe in cold
water, and then blanch it by putting
it in cold water over the fire, and al-
lowing it to come to a boil. Remove
from the stewpan, throw away the
water, drain the tripe on a cloth and
cut it in strips two inches -tfideand
four Inches long. Cut half a pound
of fine bacon in thin slices and into
strips size of tripe. Chop fine a little
parsley and lay the strips of bacon on
the tripe; sprinkle a little parsley on
each, roll up together and tie with a
string. Cut up a small onion and
small carrot and place, with a bouquet
garni, In a saucepan with the tripe
rolls and a pint of stock. Let simmer
two hours and then take out the rolls.
Mix two ounces of butter and one
ounce of flour together In a Baucepan,
strain in the stock and stir until the
mixture thickens. Add the juice ot
half a lemon, a tablespoonful of hot
table sauce or catsup, the rolls of;
tripe, and let remain over the fire long;
enough to get thoroughly heated:
through. Arrange the tripe rolls
around a mound of mashed potatoes
or rice and pour the sauce around it*
or serve in a separate sauce bowL
Garnish with parsley.
SHOULD EAT MORE SALAD
San Juan has none of the bustling,
hustling scramble that seems a nec-
essary accompaniment of an Ameri-
can life. In its place there is a gen-
tle graciousness that marks every
transaction of the islander. It is wait-
ing for you at the dock, and as you
come nearer you hear it in the low
voices and see it in the quick smiles
that greet you. Once on land there is
no hurrying, no crowding, no striving
to get ahead, but an ever-present de-
sire to allow you to precede.
Your Castilian host is always a man
of distinction, as well versed in mat-
ters of importance in Washington or
Rome or Budapest as the best drilled
diplomat; and your hostess, his
daughter, will converse with you in
English or French or Spanish; she
may be a bachelor of arts from Co-
lumbia or a mistress of arts from
Radcliffe; she knows her Puccini as
well as her Mozart or Beethoven;
she will quote Bernard Shaw as glib-
ly as Cervantes or Calderon; and she
has the smallest foot and the pret-
tiest shoulders in the world. It might
be wise, therefore, for those who
have been to Porto Rico and know it
only from the American veneer of an
occasional visit to Government house
and a ride over the military road to
go again and learn the real Porto Ri-
co from the real Porto Ricans.
Uncle Sam Busy.
Thera is another side to the pic-
ture. Uncle Sam has not been idle
during his decade and a half of occu-
pancy, and Uncle Sam is pre-eminent-
ly a practical person. On every hand
is found a contrast between the bi-
zarre and the commonplace—the
courtliness of the Old World rubbing
elbows with the industry of the New.
The little narrow gauge railroad
brought into the island some twenty-
two years ago is paying a trifle over
a million a year; in place of one
schoolhouse built in 1889 there are
1,601; 500 miles of new macadam
roads have been completed and a
thousand automobiles imported—two
for every mile: The money invested
in the grapefruit industry—taken care
Gf, in large measure, by young men
just out of college—has increased
from $10,000 to over two million dol-
lars.
The harbor is being dredged and the
wharves of San Juan rebuilt to ac-
commodate the enlarged business of
the island. Commerce has increased
from fifteen millions to fifty-five. In
place of the rude carts which carried
both parcels and persons, the island
boasts one of the most complete
equipments for parcel post in the
world. The soil has been enriched
and is hearing the biggest crop of
the best fruit In the island’s history.
The hills are dotted with the red roofs
of the well-to-do.
People Would Enjoy Better Health If
Delicacy Were Part of the
Everyday Menu.
Probably no detail of the French
fnenu is so important to us as the
salad. Very few American families
know what an invaluable delicacy a
genuine French salad, with a dressing
of good olive oil and pure, fragrant
vinegar, is—invaluable, because of its
effect .on digestion and health.
There is very little nourishment in
salad leaves until the oil has been
added, and the oil is what many of us
need, according to doctors who de-
plore the insufficiency of fat in the
average American’s diet.
It is excluded therefrom for the
very good reason that the average
American finds it difficult to digest
But it is right there that the salad
cemes to the rescue.
The vinegar in It, If genuine, excites
by its fragrance and acidity the di-
gestive glands not only in the mouth
and stomach, but in the pancreas,
which acts on all the constituents of
food, particularly the fats.
There would b9 vastly less intestinal
Indigestion In this country if every
family followed the French custom of
eating salad at least once a day.
Boiled Fruit Cake.
Two cupfuls of flour, one cupful of
raisins, one cupful of currants, one
cupful of water, half cupful of lard,
one cupful of sugar, one teaspoonful
of cinnamon, one teaspoonful of
cloves, one teaspoonful of soda, one-
fourth teaspoonful of salt. Flavor
with lemon extract This cake is
called boiled fruit cake, because you
boil together all the ingredients ex-
cept the flour, soda and extract Put
everything together in an agateware
saucepan and bring to a boil. Let it
boil a few minutes, take off, and wheq.
lukewarm sift in flour and soda, mix
well and add flavoring. Bake about
one hour in a moderate oven. This
makes a two and one-half-pound loaf
and is really very good. The recipe
calls for no eggs and no butter and
the cake is therefore quite inexpen-
sive.
Curtain Fixtures.
Among the new fixtures for hang-
ing curtains are slim, steel rods, round-
ing or curving at the ends, to bring
the curtains back against the wall.
These rods are made with one bar
for the lace curtains, a second for
the heavier curtains that hang at the
sides as draperies, and a third for the
valance.
Vegetable Hint.
When vegetables have been strained
and are ready to be put in the-dish,
if a piece of dry toast is laid on the
bottom of the dish first the remaining
water will be absorbed by the tlma
they are served.
Demagogues.
In every age the vilest specimens of
human nature are to be found among
| demagogues.—Lord Macaulay.
Use Olive Oil.
When next making white sauce use
olive oil or peanut oil in place of but-
ter. The consistency of the sauce
will be quite the same as though but-
ter were used and the flavor in no
way impaired.
Queen of Puddings.
One pint of bread crumbs, one quart
of milk, yolks of four eggs, sugar and
salt to taste. Flavor with lemon.
Bake 20 minutes. When cold add
thin laker of jelly, and frost the top
with the four whites and one cupful
of sugar. Brown in oven.
Self-Satisfaction.
"Well, Marie, yon want to leave us
and get married?”
“Yes, madam; that Is the fate of
the beautiful in this world.”—Flleg-
ende Blaetter (Munich)^
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Vernor, J. E. The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 11, No. 95, Ed. 1 Friday, June 26, 1914, newspaper, June 26, 1914; Lampasas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth897709/m1/3/: accessed April 23, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Lampasas Public Library.