The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 12, No. 197, Ed. 1 Friday, October 22, 1915 Page: 2 of 4
four pages : ill. ; page 20 x 14 in. Scanned from physical pages.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
THE LAMPASAS DAILY LEADER
m
Some children roam the fields and
hills,
And others work in noisy mills;
Some dress in silks, and dance and
play,
While others drudge their lives away;
Some glow with health and bound with
song,
And some must suffer all day long.
WAYS WITH CHOCOLATE.
Chocolate is such a general favorite
with everyone that any dish or com-
bination using it will not
come amiss.
Chocolate Pie--Take
a pint of milk, a pinch
of salt and a half a cup-
ful of butter; put on to
boil, add a half cupful of
grated chocolate, a half
cupful of sugar, well
mixed with a quarter of
a cupful of flour; cook
until smooth. Flavor with vanilla and
bake in a bottom crust. Cover with
whipped cream. This makes a good
sized pie.
Chocolate sauce to serve with ice
cream or as a pudding sauce is deli-
cious. Mix well one-half cupful each
of grated chocolate and sugar, add a
half cupful of cream and heat slowly
until well blended.
Chocolate Gelatin.—Take a pint
each of milk and cream, a half cupful
of sugar, a half box of gelatin, two
ounces of chocolate and a teaspoonful
of vanilla. Cover the gelatin with
one-half cupful of cold water and let
soak for half an hour. Put the milk
over the fire, adding sugar and choco-
late, then the gelatin. Take from the
fire and add the vanilla and fold in
the whipped cream when it is cool.
Set away to chill in a mold.
Chocolate Fudge.—Take a half cup-
ful of milk, two cupfuls of sugar, a
square of chocolate and a third of a
cupful of corn sirup. Cook together,
adding a tablespoonful of butter dur-
ing the boiling. When a ball is formed
by dropping in cold water, remove and
stir, adding nuts if desired Let it
cool a while before stirring or set it
into a dish of cold water while stir-
ring.
Cream puffs filled with a chocolate
mixture dipped in chocolate frosting
make a most delicious small cake.
Chocolate Filling.—This is a most
delicious filling or frosting for a plain
chocolate cake. Take a cupful of
sugar, five tablespoonfuls of cream,
one egg beaten and two squares of
chocolate, cook in a double boiler for
an hour. Then beat and when thick
enough put on the cake.
We rise by things that are under our
feet,
By what we have mastered of good
and gain,
By the pride deposed and the passion
slain.
And the vanquished ills that we hour-
ly meet.
Pygmies are pygmies still; though
perched on Alps;
And pyramids are pyramids in vales.
Each man makes his own stature,
builds himself;
Virtue alone outbuilds the pyramids;
Her monuments shall last, when
Egypt’s fall—
'Tls moral grandeur makes the
mighty man.
AIDS TO HOUSEWIFE.
When delicate laces become soiled
they may be cleaned by squeezing
them through skim milk
to which a little bluing
has been added. They
come out of their bath
looking like new with
just the right stiffness.
Press on a Turkish tow-
el.
Never fill enamel pans
with cold water after removing them
from the heat, or emptying them of
boiling mixtures as the sudden change
of temperature cracks the enamel.
When it is necessary to carry bot-
tles of liquid when traveling wrap
them well and place them in your
rubbers, put the rubbers together and
wrap them well.
A simple cure for hiccoughs which
will be welcomed as it is a “never
fail remedy. Take the largest possi-
ble mouthful of cold water and hold
it in the mouth while stopping both
ears tightly with the fingers. Then
with the ears stopped, swallow the
water at a gulp. If the attack is se-
vere repeat two or three times.
When taking off gloves' always roll
or snap them together, it will save
many a moment that is spent turning
the drawer upside down to hunt a
missing glove. Wash white silk gloves
at night so that they may dry in the
dark, they will keep white longer.
Save the camera plates, soak them
in lukewarm water to dissolve the
gelatin. Cut pasteboard the size of
the glass and mount any kodak pic-
tu;e using passepartout binding.
Small rings with stickers may be
bought to use for hangers.
To relieve the strain on the back
and feet when ironing use a heavy
rug. folded twice on which to stand.
THE APPETIZING APPLE.
In spite of the fact that the apple
was the downfall, of our ancestors, we
, aA ; still enjoy the forbidden
^ || | fruit, and without doubt
it has a large place in
our affections. There
are apples of some va-
riety in the market the
year round, but the win-
ter apple is the favorite. !
It would almost seem
that there had been everything said
about serving apples, but some new |
combination or arrangement is spring- j
ing up each day. For the common \
baked apple, to add to its attractive- |
ness a marshmallow placed on top
while they are still hot, or even be- I
fore they come from the oven, makes '
a pretty garnish. Serve them with
whipped cream. Whipped cream with
a cube of jelly or a sprinkling of nuts
on baked apples affords a pleasing
change. Fillings for cored apples that’
are to be baked are many. Nuts,
raisins, candied cherries or dates and
figs chopped and mixed with lemon
juice. Chopped hickory nuts is an-
other well-liked filling; prunes, too,
give a delicious variety.
Apple-Conde.—Carefully stew sliced
apples in a rich sirup, being careful
to keep them unbroken. Cook rice
and pack it into cups to mold, setting
it on ice to chill. Turn out the rice
on serving plates, arrange the apples
neatly around the mold, then pour the
hot sirup over all. Surround with
sweetened cream and serve. Apple
dumplings are favorites of the boys,
young and old. Roll out a rich biscuit
dough, cut in squares and wrap a
cored, peeled apple in each square,
pinching the corners to keep them
tight. Bake and serve with sugar and
cream.
Apple mixed with celery nuts and a
plain boiled dressing served in pretty
apple cups, which are made by scoop-
ing out the apple at the stem end aft-
er cutting off a neat slice leaving the
stem in, makes a most fetching salad,
dish and all.
Apples added to chicken salad
make it go farther and are also an
improvement.
An apple added to a potato salad is
well liked, giving an added zest.
hip
THE WINTER PALACE.
Life is an arrow—therefore you must
know
What mark to aim at, how to use the
bow—
Then draw to the head, and let it go!
THE TOOTHSOME OYSTER.
Although oysters are not so nutri-
tious as we once were led to believe,
they are easily digested
and are most delightful
flavor in many dishes.
Fried Oysters. — Dip
oysters into beaten egg
pi| BIS diluted with milk, then
gill I la into crisp cracker
||p H arumbs. Fry in deep fat
||j jjp >§| and garnish with sliced
Wi 7 «aj lemon.
' « Curried Oysters.—Al-
low six oysters to each person.
Prepare a sauce by frying two
large sliced onions in butter and
mixing with two tablespoonfuls of
curry powder, two ounces of grated
cocoanut, a little sour orange and
soup stock. Simmer for half an hour,
thicken with flour, then add the
oysters with their liquid. Simmer
for three minutes. Then squeeze in
the juice of a lemon and serve very
hot.
Baked Oysters.—Take about two
dozen oysters, two cupfuls of bread
crumbs, half a pound of cheese and
two cupfuls of milk. Butter a bak-
ing dish and cover the bottom with a
layer of buttered crumbs, lay a lay-
er. of oysters on this and cover with
cheese, seasonings and a layer of
crumbs; add another layer of oysters
but do not repeat again as three
layers of oysters ’o not cook well.
When the upper layer is done the
middle one is uncooked. Finish with
cheese and crumbs and bake 150 min-
utes in a moderate oven. Two cup-
fuls of milk are added before the top
layer of crumbs.
Cooked rice in place of bread
crumbs is another method of baking
oysters, and is well liked, omitting
the cheese. The combination sf
cheese and oysters is not relished by
everyone.
HE famed winter palace of the
Russian czar probably'has seen
more romantic history in the
making than any other build-
ing in Europe. The dramas
that have unfolded within its walls
would overshadow, if told, the most
highly colored imaginings of politi-
cal fictionists, and the huge building
appears worthy of all the fascinat-
ing memories which cling to it. For
generations Russia has reached out
from this home of the empire toward
ever more distant frontiers, toward
every compass point, building the
greatest of states. The winter palace,
a symbol of the empire, mayhap en-
dangered by the present Teutonic in-
vasion, is described in the following
statement issued by the National Geo-
graphic society.
Among the many palaces of Petro-
grad, a city wherein dukes, grand
dukes, diplomats and millionaires
dwell in abundance, the czar’s win-
ter palace, a structure of truly impe-
rial immensity, stands out unapproach-
able. It is one of the world’s largest
and most imposing buildings, and the
air of its rooms and corridors is sur-
charged with the romance of history.
During the capital seasons in peace
times, the most brilliant court in Eu-
rope could be seen here, when the
great rooms were ablaze with lights
and jewels, and filled with a splendid
display of gowns and uniforms.
Completed by Catherine.
The winter palace stands on the left
bank of the Neva, on a site bequeathed
to Peter the Great by his high admiral,
Count Apraxin. The Empress Anne
first made her residence in the ad-
miral’s house, which was pulled down
in 1754 and the foundations of the
winter palace laid. The building was-
first completed in the reign of Cath-
erine the Great.
The whole interior of the palace
was destroyed by fire in December,
1837, when valuables estimated at
$20,000,000 were consumed. It was
I restored on an even more elaborate
scale in 1839. The structure is four
stories high, or about 80 feet, with a
frontage of *55 feei; and a width of
350 feet. The principal entrance, the
“Perron des Ambassadeurs,’’ is from
the Neva river. Connected with the
winter palace is the heritage of Cath-
erine the Great, where the renowned
queen played first Bohemian in a Bo-
hemian throng.
There is a table hung on the walls
of tha palace, draped with a green cur-
tain, which contains Queen Cath-
erine's by-laws for the Hermitage soci-
eties. They were:
“1. Leave your rank outside, as well
as your hat, and especially your sword.
2. Leave your right of precedence,
your pride, and any similar feeling out-
side the door. 3. Be gay, but do not
spoil anything;, do not break or gnaw
anything., 4. Sit, stand, walk as you
will, without reference to anybody.
5. Talk moderately and not very loud,
so as not to make the ears and beads
of others ache. (i. Argue without an-
ger and without excitement. 7. Nei-
ther sigh nor yawn, nor make any-
body dull or heavy. 8. In all innocent
games, whatever one proposes, let
all join. 9. Eat whatever is sweet
and savory, but drink with modera-
tion, so that each may find his legs
on leaving the room. 10. Tell no
tales out of school; whatever goes in
at one ear, must go out at the other
before leaving the room.’
Good rules all, but rules difficult for
any but a queen to hold before her
friends. The penalty for breaking the
rules was the drinking of a glass of
cold water for every offense. The
queen was nost severe with those
who broke tCe tenth commandment;
they were never again dmitted to the
hermitage, after being once found
guilty oi tittle-tattle.
An immense square before the pal-
ace gives it the proper dignity of set-
ting. Within, it is said, 3,000 people
can dance underjffie blazing light crys-
tals at one time, while 2,000 people can
be seated at the great dinner gather-
ings. The palace is a treasure house
of relics, jewels and paintings. One
of the finest collections of pictures in
Russia is hung on the palace walls,
among them numerous excellent war
pictures. Among the jewels stored
here there is a scepter with one of
the largest diamonds in Europe, 19%
carats, the great Orloff diamond, which
was originally the eye of a lion that
crouched before the throne of the
Great Mogul.
When the czar is in the vicinity of
his capital, the imperial standard
floats from the winter palace flagstaff.
Petrograd, the city made to the or-
der of Peter the Great to serve as
Russia’s political capital, now prob-
ably at higher tension than any other
city on earth, performing, as ever, the
work necessary to the administration
of church and state over vast dis-
tances, from the Gulf of Finland to the
Black sea and the .far Pacific, and, be-
sides, taking care of a great war busi-
ness, which includes planning fbr the
defense of more than 30,000 miles of
frontier. This 30,000 miles of fron-
tier, of course, does not take into ac-
count the vaguely known northern
boundary of the-empire.
Petrograd’s High Tension.
Petrograd has always been a high-
tensioned city. It was constructed
upon islands and swamps at the be-
hest of a high-tension ruler; built with
wide, straight streets upon a perfect-
ly flat country, with no softening nat-
ural beauty except that of its dividing
Neva, a river that has often been com-
pared to the English Thames. Even
the architecture of the city is repres-
sive, almost wholly of sternly chaste
classic Roman and Greek. And in
this city the primary business has
been that "of caring for a vast empire,
embracing in its far-reaching sweep
many peoples, numerous religions, di-
verse traditions, a confusion of
tongues, and widely varying ideals.
The responsibilities of government
have held the city as tense as when
its founder, with 40,000 workmen,
drained the Neva swamps and builded
overnight his capital hard upon the
lands of the Finns.
Petrograd is the greatest importing
center of the empire. A great part
of the products of Europe which find
their way to the bleak northern plain
are entered at the mouth of the Neva,
and this despite the fact that the
port is icebound five months of the
year. It has, too, some industry, though
its surrounding region is not rich in
any of the raw materials of industry.
Some 200,000 of its men and women
normally are employed in manufac-
ture, in the machine and iron works,
in the ship yards, in the cloth fac-
tories, shoe factories, and cigarette
factories, that stand on the outskirts
of the city, around the Finland sta-
tion.
There is a certain stern beauty in
the capital. The broad, arrowlike
Nevsky Prospect is fully as interest-
ing as any of the world's famous thor-
oughfares. It is a business street,
some three miles long, lined with
shops of average appearance, churches
representing Greek, Protestant and
Catholic religions, bank buildings, the
public library, the Imperial theater, a
garden, and some dark red palaces.
The remarkably diversified life of the
remarkable empire flows in a never
ending stream along this avenue.
He fails who climbs to power and plac
Up the pathway of disgrace.
He fails not who makes truth his
cause
Nor bends to win the crowd’s ap-
plause.
THINGS FOR FRUIT CLOSET.
Pickles, catchups, preserves and
lies must be made during the sea
of fruit and vegetab
if we are well suppl
for our winters needs
Green Tomato Catch
— Boil unpeeled green
matoes until soft, th
put them through a
ander. To six quarts
tomatoes add a pound
sugar, one pint of vi:
gar, one tablespoonfu
whole black pepper, a cupful of sa
one small onion chopped, and a
apoonful of ground cloves. Sim
all together until the mixture is
marmalade, then bottle and seal
hot.
Cucumber Oil Pickles. — These
especially well liked by lovers of o
oil. Slice very thin a hundred
dium size cucumbeis without peel
add two large onions also slic
cover with a cupful of salt and
stand twelve hours. Drain and
over a pint of olive oil, a fourth o
pound of white mustard seed,
same of black mustard, two ta
spoonfuls of celery seed and vine
enough to cover the cucumbers,
in cans and seal.
Watermelon Marmalade.—Cut
seeded fruit into pieces and to ev
pound allow a pound of sugar and t
grated rind and juice of half a 1
on. Boil and then simmer slowly, s
ring to keep from scorching. T
marmalade should be put up
glasses. Dainty desserts may be m
by serving a glass of the marmala
surrounded with whipped cream.
Green Tomato Mincemeat. — Ch
together twelve green tomatoes a
twelve sour apples, add three cup'
of Suet, one cupful of sirup, one cu
of vinegar and one pound of rais’
three tablespobnfuls of flour, one
blespoonful each of cinnamon, n
meg, salt and a teaspoonful of ciov
Cook twenty minutes and seal.
Spiced Plums.—To seven pounds
blue plums allow a pint of vinega
four pounds of brown sugar, two tabl
spoonfuls of cinnamon bark in pieces
a tablespoonful of cloves, and tb*
same quantity of pieces of nutmeg, al'i
tied in a bag. Cook the spice, sugar
and vinegar together, then add plums
and cook until tender.
Beware of too sublime a sense
Of your own worth and consequence.
The man who deems himself so great,
And his importance of such weight,
That all around in all that's done'
Must move and act for him alone,
Will learn in school of tribulation.
The folly of his expectation.
What Did She Care?
Cleopatra dissolved the pearl.
“But.,'’ we warned her, “think how
many oysters you will have to eat
to find another."—Judge.
SYMPOSIUM OF SANDWICHES
Sandwiches are ever popular, an
one never tires of reviewing the differ
ent combinations of fi
ing for them.
Celery, Nut, and Pep
per Sandwiches.—Cho
several stalks of celery*
the tender inner ones,
sweet green pepper in
the same quantity and
pecan meats; mix with
salt and lemon juice, add a small
amount of cream cheese and spread
on thin slices of buttered bread.
Fruit Sandwiches.—Bake bananas in.
their skins, peel and sprinkle with
lemon juice and sugar, mash and
spread on thinly sliced buttered bread.
Grate over a little pineapple and put.
the two slices together. —
Rye Ham Sandwiches.—Chop fine
some cold boiled ham and some crisp
pickles, using one-fourth as much
pickle as ham. Mix with a mayon-
naise dressing and spread on buttered
rye breach
Raisin Sandwiches.—Chop equal
amounts of seeded raisins, vfialnut
meats and add tart jelly to mix.
Spread on buttered white bread.
These are especially good to serve
with a cupful of tea or coffee.
Cheese Sandwiches.—Cut thin slices
of cheese, put between buttered bread
and fry in a not frying pan ia a lit-
tle butter until well browned on both
eides. Serve as Sunday-eight lunch.
Graham Sandwiches.—Spread gra-
ham crackers with boiled frosting
sprinkled with nuts and raisins
chopped. Put them together as one
does bread sandwiches.
A pretty sandwich for children
made from white and Boston brown
bread is called the kindergarten sand-
wich. Use a doughnut cutter for cut-
ting the bread and slip a brown circle
into the white slice and a white circle
into the brown. Spread with butter
and serve plain or with cheese filling
if so desired.
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Vernor, J. E. The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 12, No. 197, Ed. 1 Friday, October 22, 1915, newspaper, October 22, 1915; Lampasas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth906949/m1/2/: accessed July 5, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Lampasas Public Library.