The Lampasas Daily Leader (Lampasas, Tex.), Vol. 28, No. 54, Ed. 1 Friday, May 8, 1931 Page: 2 of 4
This newspaper is part of the collection entitled: Lampasas Area Newspaper Collection and was provided to The Portal to Texas History by the Lampasas Public Library.
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THE LAMPASAS LEADER
Wash and cut the stalks into pieces,
allow one cupful of celery to two cup-
fuls of water. Cook until the celery
is soft. Add salt to taste just before
the celery is done. Strain and add
two cupfuls of thin cream, thickening
or binding the soup with a tablespoon-
ful each of butter and flour cooked
together; cook until smooth, serve hot.
An egg well beaten adds richness and
makes a most tasty soup.
Bran Bread.—Mix the following in-
gredients: One and one-half cupfuls
of dark sirup, one teaspoonful of soda,
one and one-fourth cupfuls of sour
milk, one and one-half cupfuls of bran,
one-half cupful of seeded raisins, two
teaspoonfuls of baking powder and
one-half teaspoonful of salt. Bake in
a well-greased baking pan for an hour.
Put into a moderate oven and increase
the heat until well baked.
(©. 1931. Western Newspaper Union.)
Interesting Royal Watch
A clock of note has for its dial a
gold watch made for George IV, and
which still has attached to it the chain
and watch-key used by that monarch.
In a glass-paneled case below is a
curious apparatus by which, at the
stroke of twelve, a steel needle Is
projected through a hole in the rim
of the watch case and automatically
adjusts the minute hand should it be
fust or slow.
Simple things, nicely served, are
most enjoyed. Frills may entertain,
but the average person likes good,
well-cooked and seasoned food, hot on
hot plates if it should be hot and cold
if It should be cold.
Coffee and most fruit stains are re-
moved by pouring boiling water
through the cloth at an elevation to
give it force when falling. However,
if cream Is present, that must be re-
moved with cold water and soap.
With material which cannot be treat-
ed with boiling water, rub the .stain
gently with glycerine, rinse in warm
water and press on the wrong side.
In making toast remember that
quickly made toast browned on the
outside has driven all the moisture into
the center and has made the crumb
soft and not good for those who have
indigestion. A dry crisp piece of toast
is made by first heating the bread very
hot in the oven, then toasting quickly.
It browns more evenly and is much
more digestible.
Egg Milk Shake.—Beat three eggs
very light, add four tablespoonfuls of
sugar, a few grains of nutmeg and
cinnamon, three cupfuls of milk, one
teaspoonful of vanilla. Beat well and
serve cold.
Cream of Celery Soup.—Use the out-
side stalks for making soup; they
have the flavor and the tender inner
stalks may be reserved for the table.
Mousse With Canned Peaches for Dessert.
(Prepared by the United States Department
of Agriculture.)—WNU Service.
Peaches and cream in combination
become a dessert de luxe when the
cream is frozen. A mousse, or ice
cream frozen without stirring, is espe-
cially good fs-s the purpose since
mousses require somewhat heavier and
richer cream than ordinary ice cream,
made by churning in a freezer with a
dasher. Peach melba is the dessert
made by putting the ice cream into
large halves of canned peaches, and
It Is a very pretty and attractive dish,
but sometimes a little unmanageable
on the plate. For that reason you
may prefer to slice the peaches into
convenient sections and serve them,
with a little of the juice they were
canned in, as a sauce or garnish.
Vanilla Is the most satisfactory flavor
for mousse that is served with a fruit
sauce, unless some of the fruit pulp is
mixed with the cream and frozen also.
To make plain vanilla mousse, frozen
either in a refrigerator with a me-
chanical unit or by packing in ice and
salt, the following recipe from the
bureau of home economics of the
United States Department of Agricul-
ture may be used:
1 cup double cream. 6 tba. sugar.
1 cup rich milk or 2 egg whites.
thin cream. 1-16 tsp. salt.
1 tsp. gelatin. y2 tsp. vanilla.
Soak the gelatin until soft in a little
of the milk or thin cream. Heat the
remainder, and pour over the gelatin.
.Add the sugar and stir until dissolved,
and put the mixture aside to chill.
Whip the double cream. When the
mixture containing the gelatin has
thickened slightly, beat it to incor-
porate air. Add the vanilla, and fold
in the whipped cream and the well-
beaten egg whites. The egg whites re-
duce richness, increase volume and im-
prove texture. These proportions will
make over four cupfuls before freez-
ing ; or, if the egg whites are not used
about three cupfuls.
0000-0-00000000-0-0000-0000-00-00
| Helps for Housekeepers f
00000-000000000000000000000
Milk which has soured rapidly is
best for cottage cheese.
* * *
Paint the inside of bureau drawers
instead of lining them with paper, to
make cleaning easier.
* * *
Save soap scraps, put them through
a food chopper and use them for soap
chips.
* * *
Do not dry woolen or worsted gar-
ments too rapidly near a stove or
radiator because excess heat causes
shrinkage.
* * *
An old rug can be made to look like
new, or changed in color to harmonize
with tlie room, at the cost of a pack-
age of dye.
Everyone now believes that there
is in a man an animating, ruling
characteristic essence, or spirit,
which is himself. This spirit, dull
or bright, petty or grand, pure or
foul, looks out of the eyes, sounds
in the voice, and appears in the
manners of each individual. It is
what we call personality.—Charles
W. Eliot.
The following may be found helpful
to many young housewives:
No woman who
practices trading
at the fancy gro-
cer’s or the delica-
tessen can call her-
self a thrifty house-
We have too
many of these
stores supp lying
food that should be prepared at
home at half the expense. Any wom-
an with the strength to walk to
a store and shop should be ashamed
if she be equipped with a stove and
kitchen of her own. In the large
cities there is a reason for these mar-
kets and they are of course a great
convenience for those able to pay for
the delicacies which the stores pre-
pare and sell. We had enough in-
struction during the late war to use up
every bit of food advantageously;
but it is needful that this knowledge
be passed along each year to those
young housekeepers who still are in
need of it.
It*****************************************************
* ^
! Large Kitchen Handy as Dining Room I
l*********************************'*******************l
(Preparod by the United States Department
of Agriculture.)—WNU Service.
In the country, large kitchens are
more or less necessary, because at
certain seasons food must be prepared
in considerable quantity to provide for
the extra helpers in the farm work.
Frequently it proves practical and con-
venient to use the kitchen as a family
eating place, rather than to carry food
Dining Table at One Side of Kitchen.
and dishes some distance to the din-
ing room. The kitchen range makes
the room very comfortable and it is
not necessary to increase the heat else-
>: >: >: >:
| Apples Are Used in £
| Tasty Hot Dessert ;♦!
A hot dessert in •which apples dec-
orate as well as flavor can be cooked
in a skillet or in a heavy baking dish
in the following way, says the bureau
of home economics of the United
States Department of Agriculture:
% cup butter or
other fat.
% cup sugar.
1 egg.
1 tsp. vanilla.
1% cups sifted soft-
wheat flour.
2 tsp. baking pow-
der.
14 tsp. salt.
Vt cup milk.
2 to 4 firm-fleshed
apples.
2 tsp. cinnamon
mixed with ^4
cup sugar.
Cream the fat, add the sugar, well-
beaten egg, and vanilla. Sift the dry
ingredients together and add alternate-
ly with the milk to the first mixture.
Spread a thick coating of fat on the
bottom and sides of a square or ob-
long baking dish or a very heavy pan.
Pare, quarter, and slice the apples
thin, spread in a single overlapping
layer on the bottom of the baking dish,
sprinkle with the mixture of cinnamon
and sugar, and add another layer of
apples and the remaining cinnamon
and sugar. Pour the cake mixture
over the apples. The batter is rather
thick and may need to be smoothed
on top with a knife. Bake in a very
moderate oven (300 to 325 degrees
Fahrenheit) for 45 minutes. Loosen
the sides of the cake, turn it out care-
fully, upside down, and the top will be
covered with neat layers of trans-
parent apples. Serve hot with hard
sauce or whipped cream.
where in the house, if much of the
family activity goes on in the roomy
kitchen. However, from the home-
maker’s point of view, the main con-
sidera! % n, in having family meals in
the kitchen, is the step-saving feature.
The old-fashioned way was to put a
large table right in the middle of the
room. This was apt to make more
work than it saved, for the housewife
had to walk around it constantly in
getting meals and doing other tasks.
It always seemed to be laden with
odds and ends about the time it was
wanted for the next meal. A much
better plan when a large kitchen does
double duty, is to group the dining ta-
ble and chairs at one side of the room,
and bring the work centers close to-
gether on the other sides. Placing the
dining table to one side does away to
some extent with the temptation to use
it as an extra kitchen table.
The bureau of home economics of
the United States Department of Agri-
culture has made a study of conven-
ience in the kitchen, and emphasized
the need of grouping work centers to
route the tasks in logical order. Prep-
aration of raw foods, cooking, serving,
and clearing away and dishwashing,
are the four activities that follow each
other every day, and several times a
day, in most kitchens. Compact cen-
ters for these jobs should therefore
follow the same order around the room
from left to right, for the right-hand-
ed worker. The centers for serving
and clearing away and dishwashing
should be nearest the dining room and
close together. In this case they will
be nearest the dining center. A
glimpse of the sink on one side of the
picture shows that this plan has been
met in a satisfactory way in the farm
kitchen that was photographed. The
large closet is near both the sink and
the table for putting dishes away or
for setting tne table.
Buttons Play an Important Part
By CHERIE NICHOLAS
playing with so much enthusiasm this
season is to so position them that they
will be as decorative as they are use-
ful. From the various suggestions in
the picture one may get an idea of
both the effectiveness and the versa-
tility of button treatments as they
enhance the new modes.
Particular attention is called to the
coat where the buttons are placed be-
low the waistline. On the dress the
buttons at the neckline have gone di-
agonal as has the movement of the
stripes which pattern the material.
The skirt is one of the new buttoned
types which is so popular at present.
The first wee sketch in the illustra-
tion goes to show that even a single
button if placed at the very most
strategic point can be highly orna-
mental.
■Notice in the next little picture that
buttons are ranged on a plaid waist-
coat. The vogue for waistcoats or
mannish vests with either single or
double-breasted buttoning is empha-
sized, In connection with the tailored
suit which Is so smart for spring.
Crystal buttons arranged on either
print silks or summery cottons in con-
nection with scallops as shown in the
third sketch at the top of this group
make a very effective trimming.
Below, considering the sketches from
left to right, the first suggests an in-
teresting placement of buttons on both
skirt and bodice, the white triangular
rever producing a striking contrast.
The same idea of buttons on both
skirt and the blouse or vestee is pleas-
ingly varied in the center miniature
drawing.
Again in the concluding sketch but-
tons are made a pleasing trimming
feature in connection with scallops.
Among the lessons taught by this
group of suggestions two are outstand-
ing—the placement of buttons on the
diagonal and the use of buttons below
the waistline as they button the coat
or the skirt.
(©. 1931, Western Newspaper Union.)
Looks as if Dame F'ashion had
cornered the button market this sea-
son. The importance of buttons as
blouses, frocks and coats cannot be
overstated.
What counts most in this game of
they either fasten or trim the new “button, button” which designers are
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I Fairy Tale for Children at Bedtime
9 By MARY GRAHAM BONNER
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One day as me mines were yiaj-ms
in the beautiful garden, and were talk-
ing to old Mother Earth, they heard
some little whispers down in the
ground.
“Oh, we are so anxious to come up,”
was one of the little whispers.
“Dear me,” said one of the fairies,
“what does that little whisper mean,
Mother Earth?”
“Oh, that is one of those impatient
little rhdishes. They cannot bear to
stay in the ground when the nice
spring weather is here.
“Besides, they think they’re very
beautiful, and that red Is so bright
and gay after the long winter of snow,
and the early spring days of slush and
mud.
“They are really very proud of them-
selves, and now they are becoming so
anxious to get up that I suppose I
must let them very soon.”
Then, from not far off, some other
whispers came up through the earth.
They were quite like those of the
oooooooooooooooooooooooooooooooooooooooooooooooooooooc
| Peaches-Mousse Combination Popular f
o $
0000000000000000000000-00000000000000000000000000000000
radishes, but not exactly the same.
The fairies decided this time it was
something else besides an impatient
little radish whispering.
“We want to come up,” said the
sounds. “WTe can just see above the
earth, and we like the looks of every-
thing on top of the ground.
“Our families have often told us
how nice Mr. Sun is and Mr. Spring
Mr.
king By.
Rain, and that when we came up and
looked about us we were admired
right away by real people.
“Then we were taken up and put
on a lovely dish and something soft
and cool put over us—they called it
dressing, and then we were eaten up.”
The fairies laughed hard at that, for
they were not used to hearing whis-
pers such as:
“Then we’ll be eaten up,” said in
such happy tones.
“Well,” said the Queen of Fairies,
“I can plainly see that the only thing
for me to do is to give a dinner party,”
and old Mr. Giant, who was walking
by, said:
“Well, you give one for the radish
family, and I’ll give one for the lettuce
family, and we’ll see whiefr will give
the party first of all.”
This made the greatest excitement
in Fairyland. But didn’t those little
radishes grow and grow until they
were ready to be pulled up first.
And they were so proud!
Never before had they been at a din-
ner party given by the fairies.
They certainly were looking their
best—so red. and bright, and tender
and young.
Old Mr. Giant thought it a great
joke that the radishes had won the
race in this way.
And then he had a dinner party.
At the first party the treat was rad-
ishes, and at the second, it was let-
tuce !
(©. 1931, Western Newspaper Union.)
Grand Jury’s “True Bill”
A true bill is the finding of a jury
charging a certain person with the
commission of an illegal act. In other
words, when facts are presented to
the grand jury by the prosecutor
tending to show that a crime has
been committed and a certain person
is accused of this crime, that person
is indicted and the finding is known
as a “true bill.”
Braised Lettuce Makes
Welcome Dish
Consort Untrue to Napoleon
Marie Louise of Austria deserted
Napoleon when he was on his way to
Elba and returned to Vienna with
Count Neipburg. While Napoleon was
at St. Helena, Marie Louise lived
openly with Neipburg at Parma, and
she bore the count a son shortly aft-
er the death of her exiled husband.
Lettuce, like other green leafy vege-
tables, may be cooked as well as
served raw. The iceberg type of let-
tuce is especially good, when prepared
by braising. A suggestion of bacon
fat makes the result very tasty. The
bureau of home economics of the Unit-
ed States Department of Agriculture
has tested the recipe and recon*
mends it.
2 large hard heads Salt
iceberg lettuce Pepper
4 tbs. bacon fat
Cut each head of lettuce into four
pieces, taking care that a portion of
the center stem is left on each section
to hold the leaves together. Heat the
fat in a large skillet, put in the let-
tuce, cover, and cook for 30 minutes,
or until the lettuce is tender. If much
liquid is drawn out of the lettuce, dis-
card some of it during cooking. Turn
carefully if necessary. Sprinkle with
salt and pepper and serve on a hot
platter.
Ancient Hor«e Racing
The first horse race was run in
660 B. C., in the twenty-third Olym-
piad at Athens. The distance was
four miles. Eight years later the first
harness horse competition took place
in the twenty-fifth Olympiad, when th?
horses drew chariots.
Fresh Cheese
If you cut cheese In long strips and
put in a glass jar, screwing the lid on
tight, it will keep fresh till the last
bit is used. It can be kept in the ice
box in this way without harming oth-
er food.
TALES...
of the TRIBES
By Editha L. Watson
►
►
The Apach©
A tribe whose very name means
“enemy,” and whose history from the
days of Coronado
has been written in
b2ood, would natu-
rally resist aJl ef-
forts to turn them
into peaceful res-
ervation Indians.
Since their first
mention in history,
the hand of the
Apaches was
against every one.
Their depredations
had extended as
far south as Ja-
lisco, Mexico, and
the Mexican bor-
der was the scene of many of their
bloodiest battles. Their own race was
no safer from them than was tho
white man’s. Neither Indian village
nor white settlement c-ould foretell
when the grim raiders would descend
upon them and when they appeared
a fight to the death was inevitable.
They were the scourge of the South-
west—dreaded by every one.
It Is in fairly recent times, how-
ever, that the Apaches have written
their name largest on the page. It
was unthinkable to these bold raiders
that they should be tamely confined on
reservations, and they resented the ac-
tion with every means at their com-
mand. Every attempt to compel their
submission was thwarted by their
crafty leaders. Cochise, one of the
most famous of these, led them In cat-
tle-stealing and other manifestations
of their displeasure, until his death in
1874. However, with Conchise no long-
er instigating trouble, they began to
show a little interest in peaceful pur-
suits, and had the Chiricahua reserva-
tion been maintained, it is possible
that the Apaches would have settled
down and become more or less peace-
ful. But in 1876 the government abol-
ished this reservation, and Apache-
land was like an up-torn anthill once
more. At least they had been on their
own familiar grounds in the Chiri-
cahua reservation, but the idea of
being sent away was more than they
could bear. It was not a time to fight,
■ for the white men were too strong for
them. Some of them fled into Mexico
or hid In the mountains, but those
who did not escape were taken to
the San Carlos reservation.
The same thing happened In New
Mexico. When the time came to move
them, only 450 of the 2,000 Apaches
were to be found, while the rest had
accepted Victorio as their leader, and
were once more on the raid. For about
eight years the Apache were in a
state of turmoil. The authorities
moved them around like so many cat-
tle—when they could catch them. But
secure in their strongholds among the
mountains, the larger part of the tribe
successfully defied capture, and con-
tinued the depredations which made
their tribe so terrible. Border raids
were common, and . the white settlers
were in constant dread. It seemed im-
possible to tame these wild Apaches.
Patience fortified with firearms man-
aged to gain a foothold at last. Gen.
G. H. Crook induced about 1,500 of
them to go on a reservation in 1882.
The next year most of the remaining
Apaches surrendered, and under
Crook’s guidance they were slowly
being trained in the ways of civiliza-
tion. If the situation could have been
left at this perhaps there would have
been no further trouble, but a couple
of years later Crook’s power was cur-
tailed. He had been able to hold them
quiet as no other man had done, but
his work was only at its beginning
when it was brought to an unfortu-
nate stop.
Apache.
Two years of training had not
tamed the savage Apaches, Half of
them fled the reservation again. The
Southwest was once more stirred by
border raids, and although Geronimo,
the Apache leader, finally asked for a
parley—just as it was thought that
he was secured, he changed his mind
and slipped out of reach.
Crook, unable to arrange affairs
with tied hands, asked to be relieved,
and Gen. Nelson A. Miles took his
place. Again order began slowly to
emerge out of chaos. Geronimo and
his men surrendered at last, unable
to longer maintain their enemy sta-
tus. Those Apaches who remained
hostile stayed in Mexico, where they
were occasionally heard from as late
as 1900, but the settlers of Arizona
and New Mexico were able to breathe
freely.
The remains of the tribe are now
living In Oklahoma. They have ac-
cepted peace as a necessity.
(©, 1931, Western Newspaper Union.)
Not all Indian tribes used salt. It
was abominated by the Eskimo, and
many other tribes which could obtain
plenty of salt, did not use It On the
other hand, lye, ashes of certain salty
plants, or chili were used in some
tribes as salt substitutes.
Tammany was the name of a Dela-
ware chief, who was one of the sign-
ers of a deed to William Penn for
lands In Pennsylvania, in 1683. His
ndmirers called him the “Patron
Saint of Amprica,” for his goodness.
Navaho custom caused them to de-
sert a house in which a death had oc-
curred. Such a place was called
“devil-house.” They carried out thg
dying, so that they might not die If
the house, when practical)!*.
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The Lampasas Daily Leader (Lampasas, Tex.), Vol. 28, No. 54, Ed. 1 Friday, May 8, 1931, newspaper, May 8, 1931; Lampasas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth905401/m1/2/?q=%22~1~1%22~1: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Lampasas Public Library.