The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 11, No. 282, Ed. 1 Wednesday, February 3, 1915 Page: 3 of 4
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THE LAMPASAS DAILY LEADER
I had not to grub for bread
fcMy muse mankind would thrill;
all the world were not awry ,
should be famous still.
Jj.it though I lay the blame on chance,
notice with a sigh
fact I cannot quite escape,
That half of IF is I.
COMBINATIONS UNUSUAL.
to add variety to your table try
le of these dishes.
Asparagus With
Peas.—>Cut the ten-
der portions of a
bunch of aspara-
gus in pieces half
an Inch in length;
let it cook In boil-
ing water, jwith a
bit of salt and a
fclespoonful of butter. Beat the yolks
'three eggs, add half a teaspoonful
sugar, a dash of pepper and salt;
needed a cupful of cooked peas;
lid three tablespoonfuls of butter to
le asparagus and mix with the other
Ingredients, cook until the egg thick-
is. Serve on toast or on a dish gar-
fshed with toast points.
‘■Cut the stem ends from six peppers,
irboil for three or four minutes in
llted water, drain and set in order
a serving dish suitable fpr the
ten. Have ready about a cupful and
half of white sauce made from rich
lilk or cream, half a cupful of rice
>oked tender and three milk onions
Piled until tender. Cut the onions in
fets and mix with a third of the white
|auce. Pill the peppers with alternate
iyers of the creamed onions and the
Ice. Sprinkle with a few buttered
frumbs over each and put in the oven
itil the crumbs are brown. Serve
rith the rest - of the sauce poured
ground the peppers at once.
Prune Bavarian Cream.—Remove
the stones and cut cooked prunes in
?mall bits. There should be one cup-
Iful and a half of pulp and juice. Soften
la third of a package of gelatin in
rone-third of a cupful of cold water;
[ dissolve a little of the prune juice
Cheated for the purpose; add one-
■fourth of a cupful of orange marma-
lade, the juice of half a lemon and two-
I thirds of a cupful of sugar; stir un-
[ til the sugar is dissolved, then set
in ice water and stir occasionally
| "until the mixture begins to set, then
told in a cupful and a half of cream
beaten stiff, and put into a mold. Gar-
mish with half a cupful of whipped
■nream and pieces of cooked prunes.
gar Is not very strong the water may
be omitted and the hot vinegar used
to steep mint in.
SOME GOOD DISHES.
For a cold day there is no more ap-
petizing dish than
Chill Con Carne.
—Boil until tender
one pound of small
red chili beans.
Just before they
are quite done add
one onion and one
clove of garlic fine-
_ ly chopped. There
should be at this time in the dish
about three pints of water; add sea-
soning of chili powder and a teaspoon-
ful of salt. Chop a pound of suet, let
cook to try out the fat, remove tht
bits and add a pound and a half 01
chopped steak or hamburger. Stir for
a few minutes, then add to the beans
and let cook several hours.
String Bean Salad.—For a can of
beans mix four tablespoonfuls of olive
oil, two tablespoonfuls of vinegar, a
few dashes of cayenne pepper, a table-
spoonful of catchup, and a teaspoonful
of grated onion, a half-teaspoonful of
salt or as much as is needed. Pour
this dressing over the beans and toss
until well mixed.
American Sausage. — Grind two
pounds each of fresh pork and ham
through a meat chopper; chop one
small onion, one green pepper, one
red pepper and four sprays of parsley,
cut fine. To the meat and vegetables
add one teaspoonful of powdered basil,
half a teaspoonful each of curry pow-
der and paprika, a teaspoonful of salt,
two eggs, well beaten and one cupful
of rich milk. Mix all the ingredients
together, adding more onion and other
seasonings if desired. Spread half a
yard of cheesecloth on a meat board;
on this lay strips of thin sliced bacon,
side by side; on the bacon place the
sausage rolled, spreading the ends
with slices of bacon, then roll in the
cloth. Tie the ends and two or three
places through the center or sew It
well. Let cook in boiling salted water
(to which half a cupful of vinegar has
been added) for three hours. Let cool
under a weight. Serve cold, sliced
thin with potato, cabbage or string
bean salad.
NEWS
YOUNG
PEOPLE
CARD REFLECTOR IS AMUSING
Machine Has Advantage Over Magic
Lantern in That Objects May Be
Shown Without Buying Slides.
There is nothing complicated about
this amusing machine, so it is quite
possible for anyone who can use tools
at all to make one of them. The
postcard reflector has an advantage
over the common magic lantern in
that with it you can throw on the
screen postcards, photographs, insects,
pierced flowers, etc., in their natural
colors, without going to the expense
of buying slides.
In Fig. 1 is shown the “insides” of
a postcard reflector that is within the
no l
no 4
nos
it shows that the clip tube is too
short, and a longer one will remedy
the difficulty. If an oil lamp is used,
the machine should have small blocks
nailed to the bottom, as in Fig. 1 (A)
and holes bored in the bottom to ad-
mit air to the lamp.—J. L. D.
MANY LANGUAGES OF WORLD
HELPFUL IDEAS.
S?V
SOMETHING NEW TO TRY.
The decoration of the table for
^Simple or elaborate entertaining- does
not take as important a
place as it should. A
properly and at the same
time prettily decorated
TO table need not be either
-_JgT expensive or incur much
work. For those who
serve with the beautiful
wood of the table cov-
ered with doilies or with beautifully
laundered linen, the center piece is
the first consideration. When a cloth
is used there should be a heavy silence
cloth under the linen, which may be of
an old blanket or bed spread if one
cannot afford one made for the pur-
pose. At any rate have something -to
deaden the sound and pad the table.
When a color scheme is desired a
piece of silk or silesia cut a bit
smaller than the open-worked center
piece will give a pretty tone of color
to the table and if the same color is
used in flowers and candle shades a
most attractive result is obtained. A
center piece which is a low basket,
filled with flowers loosely but grace-
fully arranged, with narrow ribbons
running to tiny baskets also filled with
flowers at each cover is an exceed-
ingly pretty table decoration. The
small baskets may be bought for five
cents apiece or less.
To prepare fresh parsley for chop-
ping dissolve an eighth of a teaspoon-
ful of soda in a cupful of boiling water,
dip the parsley in this and let the
sprigs remain a moment, when they
will turn a bright green. Then di-
rectly from the boiling water take
them and cut with a sharp knife, then
add to soup or sauce.
. Both parsley and mint may be kept
in vinegar, spiced or otherwise. Sim-
ply heat the vinegar and steep the
herbs in it until of the desired
strength, then strain and bottle. Such
vinegar will keep for years and is a
great addition to many dishes. Dried
parsley and mint may also be used.
For a fresh mint sauce chop a hand-
ful of sprigs with a sharp knife until
well bruised and fine, add two table-
spoonfuls of sugar and two of boiling
water, let stand for a few minutes to
steep, then add hot vinegar, a quarter
T of a cup if quite strong. If the vine-
It is true that there is nothing new
under the sun, yet there are combina-
.. tions of foods which are
new in part, being origi-
nated every day. New
flavors, new garnishes,
new combinations are
always welcomed. The
following dishes may be
new to many.
Cushion Cake.—Cream
or soften by heat a half cupful of but-
ter and a cupful. and a quarter of
sugar; add two well beaten eggs and
a half cupful of milk alternately with
two cupfuls of flour which has been
sifted with two teaspoonfuls of baking
powder. Add a half teaspoonful of
salt and a teaspoonful of vanilla ex-
tract.
Divide into two .parts; add to one
part, .two tablespoonfuls of molasses,
one cupful of raisins, one-half tea-
spoonful of cloves, one teaspoonful of
cinnamon, and a fourth of a teaspoon-
ful of grated nutmeg. Bake in a but-
tered tin for 20 minutes; take from
the oven and spread over the white
part; return to the oven and bake un-
til well done.
Pear and Pimento Salad.—Fill each
canned pepper with two halves of
canned pears;'place on a bed of let-
tuce and serve with tne following
dressing:
Put one teaspoonful of salt into a
bowl; add a few dashes of red pepper;
four tablespoonfuls of melted butter
and two tablespoonfuls of vinegar,
mixing well with the butter. Olive oil
may be used in place of butter.
Cheese Balls.—Rub a teaspoonful
of butter into half a cupful of crumbs;
add a fourth of a teaspoonful of mus-
tard; one cupful of grated cheese; one
egg; a half teaspoonful of salt and a
few grains of red pepper. Shape in
small balls and fry in hot fat. Thes*
are nice to serve either with soup or
a salad.
French Pancakes.—Take four ta-
blespoonfuls of sugar; add four table-
spoonfuls of melted butter; a cupful
of milk to a half cupful of flour; two
eggs and a teaspoonful of lemon ex-
tract. Bake in six cakes, butter and
put jam between every alternate one.
Cover with powdered sugar and serve
piled high on a dish. Serve cut iq
wedge-shaped pieces like pie.
Details of Reflector.
ability of anyone to make. The main
part is a box about eight by twelve
by fourteen inches. The exact size
does not matter, for each person may
have different materials with which to
work. The box should be light-tight
and a lid should be provided for it.
The inside is stained a dead black
with ink, or a mixture of turpentine
and lampblack. Be sure to get all
portions of the inside well blacked,
as a good deal depends on this in the
successful working of the machine.
Now, with the lid off, and the box
lying on its side, place a curved re-
flector in one corner, and fasten it
firmly to the bottom by the tabs left
for the purpose. The shape of this
reflector is shown in Fig. 3. Next
set a lamp up close to the reflector
and cut a hole directly above to al-
low the chimney to go on. The re-
flector should be made of very bright
tin. Now light the lamp and put the
cover on the box, noting where the re-
flection thrown on it is brightest, and
directly opposite this point put a dou-
ble convex lens. The size may range
from two to three or even five inches
in diameter, but the hole cut must
be, of course, similar to the size of the
lens you use. The tube can be made
from sheet iron or anything that hap-
pens to be the right diameter and
three or four inches long. Fig. 5
shows its general shape.
When this is done, fasten a couple
of metal clamps, cut from tin or
spring brass, so that they will hold
a card firmly against the back or the
lid of the box right where the re-
flected light is brightest. Fig. 4 shows
how they work and the shape to
which they are bent. Another pair
may be put a little lower for holding
cards on which the view is length-
wise.
Now hinge the cover to the bottom
board and at the top fasten a fric-
tion clip, as shown in Fig. 6, for hold-
ii g the back shut while the card is in
position. Fig 2, explains what is
More Than 4,000 Spoken by Mankind,
Besides Innumerable Dialects—
Improvement Is Seen.
How many men, if asked how many
languages there are in the world,
could give anything like an accurate
answer? The average man’s knowl-
edge or ability to speak languages
rarely exceeds two besides his native
tongue, yet we find that the Emperor
Francis Joseph, when visiting a Red
Cross hospital, recently spoke with the
patients in their own languages, which
shows the aged emperor to be master
of six.
It may appear strange, but it is
nevertheless true, that there are oyer
4,000 languages spoken by mankind,
jvhile the number of dialects exceeds
this, remarks a writer in London An-
swers.^ There are more than sixty
vocabularies in Brazil, and in Mexico
the Nahua is broken up into some 700
dialects. There are hundreds in Bor-
neo. while in Australia there is no
classifying the complexities. Let us
assume that fifty dialects on an aver-
age belong to each language, and v/e
have the colossal total of 250,000 lin-
guistic abilities.
A century hence the probability is
that there will only be four langauges
of importance in the world. Central
Europe may produce a newer and
more straightforward German lan-
guage, imperial English may reign
alone over the North American conti-
nent, while a more businesslike Span-
ish will be used in South American
states, while Russia may take on
some more rich Slavonic dialect, which
will blend the races of eastern Europe
and central Asia into a harmonious
federation. So that in future these
four languages will enter into what
may be a never ending competition.
Mm
A Postcard Reflected.
meant by a double convex lens. These
lenses are the kind used in reading
glasses and the two-inch size is listed
by one dealer for 40 cents each. But
of course, . each individual will find
different conditions under which to
work. Persons who have the advan-
tage of electric lights may obtain bet-
ter results by placing a reflector and
an incandescent lamp in each corner
so that the reflection is thrown to the
center of the back, and placing the
lens accordingly.
Study carefully the drawings, and
you . will find no difficulty in under-
standing them. A word might be said
in regard to getting the adjustments
right. If it refuses to throw a clear
cut imago slip the tube back and
forth in the hole until this is obtained
If you cannot get a clear linage, then
RUBBER-BAND-CHANGE TRICK
Little Strips Transferred From One
Finger to Another Without Detec-
tion, If Done Quickly.
The trick of changing a rubber band
from the first and second finger to
the third and fourth, if done quickly,
can be performed without detection
by any one, writes E. K. Marshall of
Oak Park, 111., in Popular Mechanics.
The band on the first two fingers is
shown to the spectator as in Fig. 1,
with the back of the hand up. The
hand is then turned over and the band
drawn out quickly, as shown in Fig.
Rubber Band Trick.
2, in a manner as to give the impres-
sion that the band is whole and on the
two fingers. While doing this, quick-
ly fold -nil the fingers so that their
ends enter the band, and turn the hand
over and let go the band, then show
the back with the fingers doubled up.
In reality the fingers will be in the
band, as in’Fig. 3, and the back will
still show the band on the first two
fingers. Quickly straighten, out all
the fingers, and the band will snap
over the last two fingers, as shown in
Fig. 4.
A Bump for Mother.
Worn out by a long series of appall-
ing French exercises, wherein the
blunders were as the sands of the
sea, a hapless high school mistress de-
clared her intention of writing to Flor-
ence’s mother.
Florence looked her teacher in the
face.
“Ma will be awfully angry.”
“I am afraid she will be, but it is
my duty to write to her, Florence.”
“I don’t see,” said B’lorence doubt-
fully. “You see, mother always does
my French for me.”—Pittsburgh
Chronicle.
There Is but one virtue: to help hu-
mV beings to free and beautiful life;
but pne sin: to do them indifferent or
cruel hurt: the love of humanity
the whole of morality.
TUNA DISHES.
The tuna, which has been called the
turkey of the ocean, is a most appe-
tizing fish and one
which is fast rival-
ing the popular
salmon. It is often
canned under th«
name of tunny.
There is a most de-
licious flavor about;
this fish which cef»
tainly does resemble the breast meat:
of turkey. It sells at about the samai
price as ordinary salmon, but is far
superior to it as to flavor.
It may be served cold right from th#
can with slices of lemon or combined
In various hot dishes with eggs, bread
and milk as a loaf or souffle.
Tuna Sandwiches.—One cup of tana,,
finely chopped, two teaspoonfuls o£
creamed butter, one teaspoonful of
lemon juice and a teaspoonful each of
tarragon, chervil and gherkins.
Into a bowl and blend lightly, adding
a dash of Balt, paprika and nutmeg.
Spread the mixture on very thin white
bread.
Tuna Salad.—This ia a salad which,
will rival the tasty chicken salad.
Mix together three cupfuls of tuna,
one cupful of chopped celery, one hard
cooked egg, chopped, and one green,
pepper, adding a half-cupful of French
dressing very slowly. Let stand sev-
eral hours before serving and then add
a fourth of a cupful of chopped blivea
and serve with mayonnaise dressing.
The tuna is not an oily fish, so that-
the addition of the two dressings gives
the desired richness to the salad.
Tuna in Peppers.—Cut six peppers
in halves lengthwise, remove the seeds
and soak in cold water. Beat four
eggs until light, add a cupful of sweet
milk, two cupfuls of tuna, a cupful of
bread crumbs and seasonings. Paofc
Into the peppers and sprinkle the tops
with well-buttered crumbs. Brown in
the oven and eat hot_
The peppers should be soaked ia
cold water and parboiled ten minutes
before they are stuffed.
Tell not abroad another’s faults
Till thou hast cured thine own.
Nor whisper of thy neighbor’s sin
Till thou art perfect grown.
Where Dignity Interferes.
Some high school boys are success-
ful athletes and are proud of their
muscle, but their dignity interferes
with their splitting the wood and
carrying out the ashes.
Delusion of Farm Boys.
Many farm boys who are ambitious
for money and fame labor under a
delusion that these things cannot b«
obtained on the farm.
GOOD THINGS WORTH KNOWING.
When making custard pie if the
milk is warmed before mixing with the
other ingredients it has
a better flavor. This is
true of both pumpkin
and squash pie. When
cooking fowl, if it is
placed breast down in
the baking pan the
breast will be juicy in-
stead of dry and taste-
less, as it so often is.
Just before serving hot chocolate,
beat in a tablespoonful of whipped
cream to each cup. If cream is not
to be had the white of an egg will
add to its appearance. The children
are pleased with a marshmallow
floating on top. If you remember to
put in a slice from a clove of garlic
into salads there will be that inde-
scribable something which makes the
salad most appetizing and which, if
omitted, will lack something.
A pretty decoration for cheese
balls is cherries cut in quarters with-
out entirely separating the sections,
pressed into the top of the cheese
ball just like the hull of a strawberry.
A delicious pudding sauce is the
following: Beat until thick the
yolks of two large eggs, then add the..
beaten white of one, and two table-
spoonfuls of powdered sugar. Place
in a double boiler and cook, stirring
until thick. Pour into an earthen
bowl and beat until cold, then mix
with this a cupful of whipped cream.
If used with puddings a., teaspoonful
of vanilla is added. This sauce le
good with fruit salads.
Banana Parfait.—Peel and scrape
two or three bananas and press the
pulp through a ricer. There should
be a cupful of the pulp. Scald the
pulp with two-thirds of a cupful of
sugar, the juice of half a lemon, chill,
then fold In one cupful of whipped
cream, a third of a cupful of candied
fruit, cut very fine and soaked over
night in orange juice.
Cafe Parfait.—Steep a half cupful
of coffee in a cupful of cold water
and simmer until reduced to one-half
the amount; strain over two eggs
well beaten, add a half cupful of
sugar and cook in a double boiler un-
til thick and smooth. Beat a pint
of cream until stiff, add the coffee
mixture when cool, and pour into a
mold. Pack in ice and salt for three
hours. Use equal parts of ice and
salt.
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Vernor, J. E. The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 11, No. 282, Ed. 1 Wednesday, February 3, 1915, newspaper, February 3, 1915; Lampasas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth906225/m1/3/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Lampasas Public Library.