Newspapers / Polk County News and … / Jan. 27, 1922, edition 1 / Page 2
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iimi.iiiiij,., -i - . - it u i ; T. . " tnwMim t ... .. . ' . ...V - : -i v' .f " THE PQtK COUNTY NEWS i : i i . J. 1l i'il B J:- niiiiiiiiiniiiiiiiiiiiiiiiiiiiiimiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiuiuiiiiiiib Sbmeti to TKi f Bij F. A. WALKER ' ' I iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii THE EARLY MORNING T HERE Is an--invisible. Inspiring force in the early morning air, drifting dowi from the i hills. sweet with ' the Incense of the dawn, mchlch' vitalizes everything It touches, from the sod and the sea to the souls of humans. ' ; - It Is the birth of a ner day, open ing its eyes, like a new-born, child to -a new world. Every atom, every v sphere and every creature .is facing a threshold that has never been -crossed. The old quiverfuls of arrows have 'been shot away. I t Time Is handing out another sup ply, selecting the. sharpest and strong est for the hardy hand of youth, and orglng youth to do Its, best, pointing to the dazzling 'paths 'that lead up nd up to Arcadia. - , ! Are you, young man and young 'roman, ; giving proper heed to Time's friendly admonitions? Do you tn the early morning of your 73lfe realize the, blessed privileges that are yours? . . Do you comprehend that this Is the t&our (a which you must begin your xasarcfi ver'the hills by every bowery rxoad, toward a loftier peak, which in :your delightful dreams you are plc dturing of wealth, and power and fame? If you do, gird your quiver secure ly, look carefullyi about you and march on to the uplands nearer heaven, hold fngfirmly all the while to faith and liope and honor, as you go. . iLet not the lure of the vaHeys, the Shade of the trees nor the purring waters call you back, when the sun (approaches the meridian, and the day waxes warm and drowsy. . j . .. V And at high noon, when the inr Hlnation comes to seek relaxation, and to side-step into fields of idle. amuse ments, mind that you do not slip and ;go tumbling down among the failures. i If such desire confront you, sum moA all your resolution, all the fine virtues that within you He, and, face the way to Arcadia, thougrf the; out- lines of the golden domes of the city lo not yet appear. .At this moment, you are at the turn 'Ing point, when a single deviation -from high resolve, a step or two from the course you have been so faithfully 5-V' Uncommon' Sense By JOHN BLAKE JF YOU DON'T KNOW TP YOU don' happen to know how to spell a word, consult the dlctlon- ary. The ;effort you make turning - over the pages and hunting out the word will probably fix the -spelling In your mind. - Ask some boy how it Is spelled, and ;you will almost instantly forget it. Then next time you need to use the same word, you will have to ask again. Any form of knowledge, if it Is to rejmaln with you, must be got with -some effort. ' The child whose parents answer all tbls questions as he is studying his les ' on books usually fails in examina tions, where there aie no parents to " ask. If he had been compelled to look up the answers he would have remem 'bered them. If there is no other way to. get In formation than by asking questions, -usk them. -You could not, for example, find out .a man's name without asking. But you ' could find his place of residence and ' liis telephone number,, and his busi ess, by looking him up. And If neces ary for you to know these things, that would be the. only sensible f way-of learning them. In the study as! languages, pronunci ation and idiom can be learned of teachers. But the grammar and the vocabulary jnust be dug out' of books MOTHFP'S I COOK BOOK by The making of friends , yrho axe real friends, is the 4est token we have of a nan's success in life. Hale. I -v SMALL CAKES AND COOKIES A COOKY that keeps well, and at the same time is rich and good, can be made of the following ingredients: WhUe Cookies. . Take one cupful each of butter and -sugar, and when well , creamed add two eggs, one-half cupful f cream or milk,- add three teaspoonfuls j of taking powder in flour to roll and a xalf tjeaspoonful of grated nutmeg. Set jawaj to chill before rolling and bake iln a quick oven. i Fruit Cak. Take three eggs, one and one-half cutjfuls of sugar, one cupful of short tilhg, two cupfuls of flour, one tea cpoonful of soda dissolved in one-half mpful of boiling water, one large capful of coconut," one pouna of dates, cut fine, add" one teaspoonful of salt And one-half teaspoonful each of pursuing, may ruin your career and blast your fondest hopes. ; ' ;; By passing the noontime of life In safety, you will soon come upon an easier path, and find no difficulty in wending your way Jiomeward, where 'the ring and the fatted calf will be found waiting fpr you, with the glad smiles of loving friends. ' . (Copyright) O i IDDIES SIX IBs Wil!M.Maupin MY PRAYER OD, for the gladness of this day, Grateful, I come tonight. Through all the days to come, G dear Lord, ' Guide Thou my steps aright. - I thnnk Thee, God. for health and friends, , And strength to work with cheer; Grant me refreshing sleep this night, Free from all care and fear. And may I awaken calmed, renewed. And ready for the day; Whether of sorrow or of Joy, Help me to keep Thy way. Grant. Father, purity of heart. And courage for the- right ; Grant me the gift of cheer alway, And favor in Thy sight. Amen. (Copyright.) SCHOOL with painful effort. If you tried to learn vocabularies by asking the mean ing of words you would make little progress in the language. Ask questions when you have to, but remember that you are pretty sure to overestimate the number of :; times when this is necessary. . v " Remember, too, that in gaining knowledge in this way you take chances on other people's mistakes. , The-safest and surest way is to go straight to the printed authority, study the .answer" to you? question, reason out for yourself why it should be the answer, and then think it over a cou ple of times after that. , The Wnd of an education you get for yourself is like the kind of a fortune a man gets for himself. You know what It is worth, how hard "it was to acquire, and you are very likely to keep it. ' ." (Copyright.) lemon ajid vanilla, small cakes. This makes 40 Ginger Cookies. Take one and one-half cupfuls , of shortening one cupful of molasses, THE CHEERFUL CHERU5 i Im 3vre tKe power to I3 in V3 if we'd give .it jwfcjy. Success ''ii teinJ Is rrxMna otker Folki tt WW- XT 7vw THE ROMANCE OF WORDS . "TAMMANY" j 1 ' TTTT HEIj political reports state . mff that such-and-such a per sn is the "Tammany can- didate1; or- that; "the Tammany, organization 4s back of a .certain move,", the expression Is under-1 : sood to refer to a prominent organization . in New York- but the fact" that it receives its name from '& noted Indian chief is overlooked. 1 1 v . - w , uTamanend, the chief In ques tioiij was the j ancient, wise and ,' friendly head ; of the Delaware tribe of Indlahs ' who, for want of a better; candidate,' .was "canonlzedH 1 by the soldiers r of the American Revolution as the patron.' saint of the new5 country. The Tammany organization dates from May 12, 1789, when It was formed for , benevolent and social purposes, . but even tually became an frnportant political body, formally chartered in 1805 and ' opposing the so- -called aristocratic'' Society of the Cincinnati. It was essen tially anti-federalist or demo cratic in its character and its chief founder was William Mooney. an American, uphol- sterer of Irish extraction. The grand sacnem ana me uunwu sachems typified the president and the governors of the thir teen original colonies. , The Tammany . Society today . is a charitableland social organ ization, entirely distinct from the general committee of the Tammany political ,body, which cannot use I Tammany hall without the consent of the society. 1 (Copyright.), DAYS one cupful of sugar, two eggs, and a teaspoonful .of '.soda dissolved in a scant cupful of boiling water Add salt, ginger, cinnamon and cloves to taste. Let stand on ice to chill before rolling. Add flour las needed to roll. Almond Macaroons. Take one xpomd of sweet almonds blanched and pounded, two pounds of powdered sugar, the whites of even eggs, two tablespoonfuls of rose water. Beat the whites of the eggs until stiff, fold in the sugar ; and add the flavor ing. Drop by spoonfuls on buttered paper and bake in a moderate oven until a golden brown. . Copyright. 1922. "Went ern Newspaper Union. YOUR HAND S - I I I How to Read Your Characteristics and Tendenciesthe Capabilities or Weaknesses That Make for Success or Failure as Shown in Your Palm, THE FINGER NAILS 'HERE is much that can be gained from a detailed study .of the fin ger nalJs, nature's protection for the tipgf the fingers. In fact, In an cient times certain soothsayers i pro fessed to be able to read a person's entire past, present and future from a study of the finger nails. If the nails are shorj, 'jbroad rather than long, and the 'skin grows far u vn them, you may read in them a strong personality,; but with a ten dency toward too much criticism of others. The possessor will seek to dominate and control in circumstances affecting himself and his surround ings. He will be, often, a person hard to get along with. The type has its good points, of course ; among them are order and regularity. If the nails described occur on spatulate , fingers that is, fingers which broaden at the end or tlp-and the thumb is short, the owner, man or woman, will have a passion for tidying up, ; arranging and rearranging his or her. surround ings, seeking always ! to attabi the per fecting of orderliness.- (Copyright,- . 41 1 1Kb ECitdien y y i Cabinet Copyrifbt, 1922, Western Newspaper unwu. And homeless near a thousand homes lj stood, 4 - And ! near a thousand tables pined pind wanted food-i-Wordswortn. 3 n COCOA DISHES On the shelf of every ki tchen will be found a can of cocoa, but aside from using It as a drink and .. as . a substitute for "chocolate in cake,. there are few , housewives w h o realize the num ber of ways it may be used In food. ' I The; children wUl like 1 these sandwiches: Cocoa Sandwichea. Make an ordi nary confectioner's frosting, using two tablespoonfuls of hot water, one and one-half; tablespoonfuls of cocoa. Stir in confectioner's sugar, one-fourth of a tablespoonful of vanilla, and one-half cupful i of chopped nut meats. Spread the bread lightly with butter aad put together with the cocoa . filling. Rich Cocoa Saucer Take five and one-half J tablespoonfuls of cocoa, one half cupful of sugar, one and three fourths! tablespoonfuls of cornstarch or arr6v root, one-half cupful of cold water and a pinch of salt. PJace in a double boiler, then add one and one haJf cupfuls of boiling water, stirring constantly until the mixture thickens. Then cook over hot water for twenty minutes to half an hour. Add one half teaspoonful Of vanilla just be fore serving. Marshmallow Frappe With Cocoa. Scald three cupfuls of milk and stir Into It ! one-eighth of a teaspoonful of salt, two and one-half tablespoonfuls of cocoaf one-half cupful of sugar and let the mixture boil up, then add one half cupful of niarshmaliow 'creme. ChlU, add' one-half teaspoonful, of va nilla extract and freeze In three parts of ice and one part of salt. This is sufticlent to serve six persons. Cocoa Bread Pudding. Soak two, :upfuls, pf bread crumbs in four cup fuls of scalded milk for one-half hour: Mix one-fourth of a cupful o cocoa with a little cold watervto paste and add to he milk mixture. Beat to gether bne-fourth of ,a teaspoonful of salt, twokhlrds of a cupful of sugar, two eccra and one-hnlf tpnsnoonfnl of I vanilla. Add to the pudding mixture. pour into a buttered pan and bake In a pan of hot water. Serve with a hard sauce. l- !. s la thte anything whereof it may.be. said: Sfee this Is new? It -hath been 'already -ibf. old -time, which was before :. us.-Eccleias.es. '. . -j- j THINGS WORTH KNOWING If recipes call for butter you can substitute other fats such as chicken. cuet or pork fat The f o 11 o w i ng table wlfl be help ful to save for reference: Fourteen table spoonfuls (seven eighths of a cup ' ful) of beef fat. clarified, equal one cupful of, butter. Fourteen tablespoonfuls of clarifl?d mutton fat equal one cupful of but ter: ' . : :- - , v Fourteen tablespoonfuls of' clarified chicken fat equal one cupful of but ter. . j .:'.. ' Fourteen tablespoonfuls of commer cial compound equal one cupful of butter; v . Fourteen tablespoonfuls of cotton seed oil equal one cupful of butter. ''Fourteen tablespoonfuls of corn oU equal one cupful of butter.s Fourteen tablespoonfuls of hardened vegetable ffat equal one cupful of but ter. ; , . . " "Fourteen tablespoonfuls of." lard equal one cupful of butter. One cupful, of oleomargarine equals one cupful of butter. One cupful of 18 per cent cream equals tl)ee tablespoonfuls of butter. One cupful of "40 per cent cream equals, on-half cupful of butter. In' using fats for jneat pies, beef drippings 'may be used for the pastry. Ham, bacon , and sausage fats, may be used to season vegetables and' oth er food combinations. Chickens, t duck and. goose fat for cookies anfl spiced cakes. , (Corn oil for French dressing and mayonnaise. Chicken! fat arid bacon fat to spread on sandwiches In place of butter. Corn Pone. Take one cupful of cornmeaf, I one tablespoonful of ' vege table oil or one and one-half table spoonfulsof chopped cracklings, one teaspoonful of salt and one-third to one-half cupful of water to maVe a soft dough. Cook In a greased frying panO orj30 minutes, then finish bak ing in the oven.'' - Cheese may also be added to white sauces or custards to enrich them and add to th food value of a dish, thus taking the place of meat as a main -dish ...:'''''- : ; v.--" I For dipping fruits and . nuts fot glaced candles, great care should be taken not to burn the sirup; remove It as soon as itybegins to turn straw color, and jrtip the uuts or frjilt. Keep the dish over hot water, so. that : the sirup will hot harden. 1 ! ' s LOW WAISTLINE EVENING GOWNS; From a cursory, glance one gains the. Impression that there Is little .differ ence between this winter's evening, dresses and those of last year, but let one of each season appear side by side and last year's gown will seem de cidedly old-fashioned, notes a Paris fashion correspondent in the. ; New York Tribune. " . In lucent times the changes hi fash ions have been so slight and o grad ual that we were scarcely conscious of them. Innovations . are ; brought about gradually. This method s In finitely better than - the old-time one An Interesting Model of Black Chiffon and Jet. of causing an upheaval which meant forcing styles so startling that none but the extremist adopted them. We have been talking of longer lines in dress for so long a itime.that the subject seems a very old one. But the lengthened lines we talked and wrote about two years ago are short in com parison with those of today. Last win ter, no dressmaker, placed the waist line as lov down on the hips as it is now. Then there Is the skirt, the hem of which almost touches the ground, doing its part in producing a longer and slimmer effect. These skirts are better suited to evening dresses than to any other costumes. " Loose Models for Uncorseted Figure. French gowns are of the long, straight sort. This is the type of evening dress most in use. While there are , many models with tight bodices and full skirts they are in the minor ity. The appeal of the picturjesqey w'hich the latter possess, Is not sTfong enough to compete successfuUy with its long graceful skirt and its simple bodice hanging loosely from the shoul ders and blousing around the hips. One reason why the evening dress with tight-fitting bodice and full skirt is not eagerly accepted Is because It Is not suited to the uncorseted figure. The loose, and In some cases rather untidy appearing dress, is in accord with present-day fashions, keeping pace as it does with progress and with the emancipation of women in dress as in other lines. No woman wants to return to Civil war times In her dress any more than she wants toi revert to any phase of life peculiar to those days. - - -. If we realized how closely dress Is and always has been connected with history we would' be more successful with It and would desist from all at tempts to march it into any other than the nafural channels. x -Decolletage Becomes More Modest.' Evening gowns, except for the most formal occasions, : are less decollete this year. Some have draped skirts, the foundation skirt being about seven inches from the floor, while the various ways of hanging panels, points and drapery from the low waistline to sev eral inches below the skirt, give a most fascinating line, v ' In evening dresses Jenny features flowing side panels which are a' con tinuation of the sleeve. She intro duces an Ingenious effect by arranging the panel on one side of the dress so that it falls from the front of the sleeve and jthat on the other from the back.- She further accentuates this re verse treatment by . making the panels of , a contrasting material. Two wed ding dresses from this maker, one in white satin and another in silver lace, show interesting and novel trains which are a continuation of panels. Fabrics are sumptuous and colors are brilliant. Au abundance of sheer silver tissue , is , used 'for scarfs and trains, as well as tissues of gojld and silver shot With beautiful colors, no tably red and violet hues. Metal brocades, soft velvets and satins, and beautifully patterned silks are used profusely. Several models exploit lace in various ways;' Drecoll makes beautiful, lace dresses of a very stately type cut on the Italian Renais sance lines. Especially lovely are those combining silver and black lace. - Many dressmakers1 of ; importance still favor black, but the pendulum Is swinging rapidly toward bright colors. A number of white crepe dresses are veiled with black lace. Frequently a black and white dress; or the all black or all white costume, has a girdle of bright-huedv flowers placed about th' hips. ;"";; . '" ' In evening toilettes the dress with wrap . to match is Important., Velvet gowns Tn high colors have matching coats or capes.;, Japanese effects are Introduced In several of the eVenin? dresses with s accompanying .wraps'" many of them worked out in bl?clt and gold brocade. ; Novejties of this season are the eye ning dresses of duvetyn In high colors. These should prove successful for the half -ceremonious restaurant . or .infor mal dinner dress. " ( .r Scarves of Sheer Metal iCIoth. A charming example of the use of. sheer metal : tissue with a bright color Is a Madeleine et Madeleine model, ' developed in sapphire blue and silver brocade. The long scarf attached to the shoulders and again to the wrists by a novelty . bracelet Is of a very sheer silver cloth. '-Brick red satin and silver are strik ingly combined in a Charlotte model; The satin is Interwoven with silver threads. An underskirt of silver lace hangs several inches longer than the dress. 'A-band of satin embroidered In silver encircles the hips' and extends down the front. A ragged appearance is given to the bottom by the silver petticoat hanging below the skirt, the embroidered band longer tbun the pet ticoat and panels at either side trail ing on the floor. . Ppinsettla reds, fuchsia shades, no tably mauves, are pleasingly combined with silver to make some ot the best of thl winter's modeJs. A mauve crepe frock is trimmed with clusters of sil ver grapes. - Ornamented With Lace and FJowers. Mme. Jenny created a decided, sen sation by her frocks In fuchsia color ings shading from pinkish mauve tcr .the - deepest fuchsia - bluef These are of silk, trimmed with metal lace and flowers, each one having a matching wrap of velvet with a big ruch collar made of flowers. They are charming from the color standpoint. ' ' A few brown and beige-tones make their appearance In - the evening; Alar tial et Armand have a model called Alcrlbade developei In beige satin with an apron -tunic and scarf sleeves of lace In matching shade. The tunic is mounted n a novel way to a-girdle of brown velvet placed low on the hips 4nd Is arranged so that the dress-raay be worn without the apron. An interesting model from Jean Pa- tou, called Conchita, Is developed in fa, novelty printed; silk. At the sides are long panels of ivory lace. Rows of lvorv Insertion trim the lower half Winsome Brick-Red Satin Interwoven With Silver Threads. of the skirt. At each side, headiLg the lace panels, is a huge artificial rose of red Silk. . Picturesque Shoe, of Colonial Days. If one is of the pictures ue type and has a taste for the picturesque In. dress, it v is difficult to reckon shoa buckles among the non-essentials for they are essential to. the completion" of the most picturesque shoe that ever has 'been worn The Colonial shoe with its huge buckle has returned. Ex tremely effective are the large velvet tongues in either brown or black that serve as a support for buckles that may be either square or oval. Fre quently brown velvet tongues; "are used on black shoes. " , " Hatpins have been absent from fash tons for so long a time that it Is pleas ing to see pin cushions T on dressing tables of fashionably dressed wOmen bristling with pins of Jade, Jet and glistening "stones. They may have lot.g dangling pendants or be In ring or oval form to match' earrings. -Jewelers have had, their eyes on the length.of sleeves for the lasts year and a halfto ascertain whether or not the bracelet will continue Its prosperous way. Apparently the advent of the long sleeves has not had the effect on the use of bracelets that was expected, for although many long sleeves ;re worn the vogue for the "bracelet is un diminished. Among the recent modl" are,. bands of pearls clasped witu snakes' heads In platinum " studdtJ i . with diamonds. 1. ' - J
Polk County News and The Tryon Bee (Tryon, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Jan. 27, 1922, edition 1
2
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