The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 12, No. 235, Ed. 1 Tuesday, December 7, 1915 Page: 3 of 4
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THE LAMPASAS DAILY LEADER
A stone fit for the wall will not be
left by the roadside.—Persian Proverb.
Whenever you are feeling blue,
Something for someone else go do.
Give us, oh give us, the man who
sings at his work. Be his occupation
what It may, he is equal to any of
those who follow the same pursuit In
silent sullenness. He does more In
the same time—he will do It better—
he will persevere longer.—Thomas
This is the season when we look
over the household furnishings, wear-
ing apparel and
bric-a-brac to see
what may be dis-
posed of and what
must be reserved.
We find clothing
which is out of
style but good,
playthings and or-
naments which our household has out-
grown, which will be appreciated in
some other home and will lessen the
burden of things to care for in our
The modern home of the efficient
housekeeper today is simple, because
she cares more for the things worth
while than to spend her time in dust-
ing useless ornaments and compli-
cated furniture. Woodwork in the
home should be plain, so that there is
no place for dust to lodge. This need
not sacrifice beauty, for the lines
may be just as beautiful if simple.
When making new comforters the
wool batting is much warmer and
lighter and makes an altogether more
satisfactory comforter than the cot-
ton batting. The cost is an item to
be considered, of course, as an ordi-
nary comforter takes two pounds of
the wool and costs 85 or 90 cents a
pound. The wool batting should be
covered with a thin cheesecloth which
keeps the wool from pushing through
the cover and also protects it as the
outside may then be removed and
washed or a new cover put on.
/ Light, washable draperies for bed-
rooms, small rugs and floors so
finished that an oil mop will keep
them clean and dustless, are the sen-
sible and practical as well as the
most economical furnishings.
Furs and underwear should be
brought out, well brushed and aired
before wearing; even if moth balls are
not objectionable to you, “there are
others.” The odor of moth balls in
a crowded car or heatqjl room, is
something too sickening to mention;
no wonder any self-respecting moth
would refuse to occupy the same
quarters. Clothing that is aired often
and worn occasionally is not apt to
become a harbor for moth3. Furs
wrapped in ordinary newspaper, using
care to cover securely, is one of the
best ways of keeping furs from moths.
Not to the swift the race, not to the
strong the fight.
Not to the righteous perf(*et grace,
not to the wise the light.
GOOD THINGS FOR THE TABLE.
Fry 12 onions in butter slowly, cov-
ering during the first half of the
cooking, then let them
brown until tender.
Mash six hard-cookt d
egg yolks, add a cupful
of milk gradually. Pour
this over the onions, sea-
son and add the whites
of the . eggs> coarsely
chopped! Let it sim-
mer for three minutes and serve with
browned rice or mashed potatoes.
Cinnamon Toast.—Toast bread
quickly, spread generously with but-
ter and sprinkle with cinnamon and
sugar, well mixed; put in pairs and
cut in triangles. Place in a hot oven
for a minute or two, then serve on a
folded napkin on a hot plate.
Orange Biscuits.—Shape rich bis-
cuit dough in small biscuit. Grate the
rind and squeeze the juice from an
orange. Dip as many lumps of sugar
in the Juice as there are biscuit.
Plunge one lump in each biscuit,
sprinkle with the rind and bake in
a hot oven. Serve ho": or cold.
Halibut Baked in Milk.—Take a
two-pound slice of haiibut, lay in a
deep baking dish or fireproof platter,
season with salt, pepper and parsley,
dredge with flour and dot with bits t
butter. Add milk to the depth of one
inch, lay over a sliced onion and a few
minced celery tips. Bake gently for
50 minutes in a moderate oven.
Sour Cream Doughnuts.—Take a
cupful each of sour cream and sour
milk, add a teaspoonful each of salt,
soda and ginger, mix well, add a half
cupful of sugar, beat In three cupfuls
of flour, then add two well-beaten eggs
and flour enough to roll without stick-
ing. Fry in deep hot fat.
Bisque Cream.—Take a half pound
of peanut brittle, put through the food
chopper, whip a pint of cream, com-
bine mixtures; pour into a mold and
set in ice for four hours. Cover the
mold with waxed paper before placing
WHAT TO EAT.
Prepare a slice of veal from the leg
by cutting in serving-sized pieces and
pound them to about a
half inch in thickness.
Roll in flour and saute
in hot fat salt pork un-
til brown on both sides.
When brown remove to
a casserole, pour broth
or^ hot water into the
frying pan and boil until
all the browned juices are removed,
then add this to the casserole. Salt
and pepper should be added, cover
and let cook in a moderate oven for an
hour. Serve from the casserole. To-
mato puree may be added if desired.
Pineapple Cream.—Boil a third of a
cupful of grated pine apple, juice and
pulp, to the soft-ball stage, then pour
in a fine stream on an egg, beaten stiff.
When cold fold in a cup of beaten
cream. A tablespoonful of lemon
juice may be added to intensify the
flavor of the pineapple.
Pear Salad.—A most dainty and ap-
petizing salad is one of canned pear®
cut in half and placed on white leave®
of lettuce, the cu,t side down. Gn top
of the pear arrange a tablespoonful or
two of skinned seeded whi^e grapes,
cut in half, and a spoonful of mayon-
Stuffed Tomatoe®. — Select, eight
smooth, small-sized tomatoes; chill,
remove the skin, cut out a portion
around the stem and remove the cen-
ters with a spoon. Have ready three-
fourths of a cupful of shredded cab-
bage, one green pepper chopped fine,
the pulp taken from the tcwaatoes, a
tablespoonful of scraped onion, and
a teaspoonful of salt and a dash of
paprika. Mix all together and fill the
tomatoes. Set them on crisp heart
leaves of lettuce and dispose generous
spoonfuls of mayonnaise above the
filling in each tomato.
Whatever narrows the environment
of individuals, or limits their activi-
ties, stops their growth and stops so-
cial progress.—Prof. Simon Patton.
Good cooking will make almost any
meat tender and bad cooking will
toughen the best
of meats. Lean
meat is made up of
bundles of hollow
fibers, filled with
juices like the
white of an egg. If
meat lies in cold
water the Juices
are dissolved, if cooked at too high a
temperature the fibers are toughened
and become hard. The object of cook-
ing meat is to make it both palatable
and more digestible. If meat is put
into boiling water or a hot oven to
sear it over, then the heat reduced to
simmer it until tender, the meat will
be juicy, tender and of good flavor.
Venison will soon be In season and
when carefully cooked is a most tasty
dish. Wipe the meat with a damp
cloth. Place on a meat board and
pound to make an even roast, us®
strips of fat pork on top, pound them
in. Place in a deep dish and cover
with this marinade to season and
make the meat tender. One cupful of
olive oil, two cupfuls of vinegar, three
sliced onions, two sliced carrots, two
stalks of celery chopped, a few sprigs
of parsley and two bay leaves, a lit-
tle pepper and thyme. Turn the meat
several times so that every portion is
seasoned. When ready to roast, tie up
in compact shape, removing all the
shreds of vegetables that cling to the
meat. Put a few thin slices of salt
pork into the roasting pan and lay in
the meat, well dredged with salt, pep-
per and flour. Set into a hot oven and
baste every ten minutes for the first
half hour. When the roast is nicely
browned all over, reduce the heat and
cook slowly, allowing ten minutes to
the pound after it is browned. A lit-
tle currant Jelly added to the basting
gravy adds to the flavor. Serve rare,
accompanied with spiced grape jelly.
Creole Soup.—Take a pint of stewed
tomatoes, and one green pepper, sliced
thin, a pint of well-seasoned stock,
with seasoning of celery, pepper aad
salt to taste. Simmer for fifteen min-
utes, then bind with two tablespoon-
fuls each of flour and butter cooked
together. Strain and serve piping hot.
T3 aivd Shrub
Their Care and Culfivatioiv
The New Orchid of Guatemala.
ORCHIDS CURIOUS PLANTS
By E. VAN BENTHUY3EN.
Orchids are curious plants, even the
Amplest orchids of the endogenous
type, which belong to the same group
as lilies, palms and grasses but (Jlffer-
ing in their showy, highly-colored flow-
ers of diverse shapes. Possibly there
is no flower admired more and under-
The known species of orchids num-
ber 6,000, which are included in 400
genera. The diligent search that has
been made for these plants in every
country in the world for cultivation
purposes and on account of their great
beauty is undoubtedly responsible for
the great number of known varieties.
Some of the orchids are terrestrial
—that Is, they grow with their roots
in the ground—but the greater number
are epiphytes—“air plants”—growing
on trees and shrubs but receiving no
nourishment from them.
It is a strange fact that orchids
while supposed to grow in tropical
climate® only are grown—beastiful
specimen® of them—in the neighbor-
hood of snow. Rational methods of
cultivation hav® developed leading to
the separation of orchids in three
kinds of greenhouses, according to
temperatures maintained in them—hot
houses, temperate houses and cold
There are some artificially produced
hybrids, wonderful creations in shape,
which differ greatly from both parents.
On account of the difficulty of their
production these beautiful plants com-
mand fabulous prices. Thousands of
dollars have been paid for beautiful
specimens. Once created, however,
these hybrids may be propagated in-
definitely by dividing the root-stock
as it grows; this permanently enriches
the collection of conservatories.
A new orchid, the Marie-Odile, the
nun orchid, is a dainty white blossom
and is extremely rare. It is here pic-
Section of a Rock Garden.
HOME GROUNDS A PICTURE
By CELESTE BENTON.
Begin now to plan the arrangement
of the home grounds for next season.
Make all the planting subservient to
the home picture as a whole. All the
planting should be done with a view
to enhancing and making it homelike.
If trees, shrubbery and flower beds
are placed in front of the house they
detract from the picture.
If your ground is so situated that
you can have a pond lily bed, or a
rock garden try it. it has been done
successfully where the ground had
water on it. Instead of draining the
pond out it was preserved into a
thing of beauty.
The main part of the ground, plant-
ing should be lawn. Trees and large
shrubbery should be set to the rear
and. -sides in masses, and flowering
plants, such as the smaller annuals
and perennials, should be set in bor
ders at the outer edge of the lawn or
along the base of the house.
Some shrubs and vines may be
placed In angles around the house or
porch to simplify and soften the ag-
ricultural lines and make the dwelling
harmonize with its natural surround-
Above all do not place a flowerbed
or a rosebush right In the center of
the lawn to destroy its unity, or use-
fulness as a pleasure ground for walk-
ing or playing.
Let the lawn be free, open, and
sweeping in extent, a place where
wholesome flooding sunlight pours the
whole day long, and where a million
dewdrops glitter with iridescence un
der the morning sun.
PREPARATORY WORK FOR WIN-
What about the winter window gar-
Now is the time for much work that
cannot be delayed.
Many old plants should be now dis-
carded and new ones started.
Do not let the geraniums get leggy.
Pinch into shape.
Pinch out all buds from plants in-
tended for the window garden.
Clean, scour, sun and put in place
the pots for winter. Have every ves-
Use charcoal in yo'-n drainage.
Dead coals from wood ashes are as
good as any.
Repot all plants needing it, cutting
back severely. Don’t try to keep ev-
For winter blooming get dormant
tuberous-rooted begonias; give each
tuber a pot by itself.
GIVE GOD THANKS
Especially at This Time His Chil-
dren Should Not Fail to
“Bless the Lord, O my soul; anu
all that is within me, bless his holy
name. Bless the Lord, O my soul,
and forget not all his benefits.”—
The Feast of Tabernacles, which
was the Jewish thanksgiving festival
by divine appointment, may suggest
to us in large part the spirit and
manner in which our national Thanks-
giving day can be most fittingly ob-
served. The people were directed to
turn aside from their accustomed
secular pursuits and devote the time
being to celebrating the goodness of
God in grateful and joyful recognition
of all that he had done for them. It
was a religious feast, but had its so-
cial features, which were also of bene-
It was intended to specially im-
press upon the minds of the Israelites
a proper sense of God’s gracious deal-
ings with them, and to call forth
their gratitude in consequence. He
had kindly cared for them, had
brought them into the pleasant and
fertile land. He had promised them,
atrd had given them bountiful har-
vests; and it was a good thing for
them to have an annual thanksgiving
feast during which to recall his bless-
ings to them and praise his great
Ingratitude is a great sin and a
Very common one. There is too much
of a disposition to forget that all our
blessings come from God. There is
also an inclination to dwell upon the
seeming evils and disadvantages of
life. It Is eminently fitting, therefore,
that we should pause at times in the
midst of our worldly cares and occu-
pations, and review the mercies of
God toward us and see how much rea-
son and occasion we have for grati-
tude to him.
Thank Him for Gifts.
Thank God for your being and for
all the mercies with which he has
crowned your lives. Thank him for
your homes and their comforts, for
health and friends, for sustaining
gface under trouble and deliveranco
from evil, for the privileges and bless-
ings of his Gospel and his church,
for this highly favored land in whose
pleasant places your lines are cast,
for abundant harvests and the large
measure of prosperity that has at-
tended us as a people. Thank him,
too, for the trials and sufferings that
have come upon you, and which under
his directing hand have issued in
some form of good. “Men are prone
to thank God for those prosperities of
vine and mead and shop and ship
which made life easy and comforta-
ble; but they are rarely grateful for
those happenings which make life dif-
ficult and great . . -. A man is spe-
cially and divinely fortunate, not
when his conditions are easy, but
when they evoke the very best that is
in him; when they provoke him to
nobleness, and sting him into
strength; when they clear his vision,
kindle his enthusiasm, and inspire his
Another purpose that the Thanks-
giving Feast of Tabernacles sub-
served was that it taught the supreme
importance of spiritual realities. It
directed attention to that which is
higher and better than that which
pertains exclusively to the worldly
life. The people were to turn their
thought for a while specially to God
and his goodness and his worship.
They were to remember that true life
is found in the way of righteousness,
in useful service for the glory of God
and the good of man. Our thanks-
giving must have its true counterpart
in thanks living. We must give the
chief place to spiritual and eternal
things. This will make life what it
is designed to be.
Home the Foundation of All.
The Feast of Thbernacles afforded
an opportunity for the reunion of
families and friends and for social
Intercourse. In keeping with this is
the character of our Thanksgiving
day. It is a time for the social gath-
ering together, in the old homestead
or elsewhere, of the various members
of the- family, old and young. The
home Is a divine Institution. It is at
the foundation of good government
and national prosperity. Religion
makes the home what it ought to be.
In proportion as Christian precept is
heeded, the home becomes a place of
hallowed affection and sweet and holy
and elevating influence. “Moral de-
cay in the family is the inevitable
prelude to public corruption.” The
safety and welfare of the nation de-
pend upon the purity and sanctity of
the domestic ties.
This is the practical significance Ot
our national Thanksgiving festival,
and If we lay to heart the great truths
and lessons for which it stands, they
will help to qualify us for the faithful
discharge of our duty to God and to
our country, to our neighbor and our-
self.—Rev. John Brubaker, D. D,
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Vernor, J. E. The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 12, No. 235, Ed. 1 Tuesday, December 7, 1915, newspaper, December 7, 1915; Lampasas, Texas. (texashistory.unt.edu/ark:/67531/metapth905815/m1/3/: accessed August 18, 2018), University of North Texas Libraries, The Portal to Texas History, texashistory.unt.edu; crediting Lampasas Public Library.