Page Two THE ASHEBORO COURIER Thursday, Nov. 22, 1917 RECEIPTS FOR COOKING IRISH POTATOES STUFFED POTATOES— Cut bak ed potatoes in half, remove the pulp, mash it, add enough milk for the usual consistency of mashed potatoes, and season with butter, salt and pepper. Fill the baked skins with this mixture, dot the tops with butter and bake for eight or ten minutes in a hot oven. To vary this, add to the mashed potatoes, before the skins are filled, any one of the following: Beaten white of egg (1 egg to 3 medium sized potatoes) grat ed cheese (one-half cupful to 3 medium sized potatoes;) chopped meat (one half cupful to three medium sized po tatoes); chopped parsley (1 table- sponnful to three medium sized pota toes). SCALLOPED POTATOES — use raw, thinly sliced potatoes in layers, each layer to be sprinkled with flour, butter, pepper, salt; lastly pour in just enough milk to be seen through the top layer, and then bake for about an hour, or until the potatoes are tender. This may be varied- by adding, in layers, hard-boiled egg, sliced; grated cheese; or minced ham. DOLED POTATOES.—Select pota toes of medium size, wash them with a brush, and plunge them into boiling .salted water (1 teaspoonful salt to 1 quart water).Cook them with the cover of kettle ajar, until tender, from 20 to 30 minutes, draiti the potatoes, remove the skins,- dress the potatoes with but ter, if desired, and servo them immedi- etely. If it is necessary for the pota toes to stand for a few minutes befoi’C being served, cover them with a cloth not a lid, in order that the steam as it condenses may be absorbed by the cloth and not returned to the potatoes to make them soggy. Thisjs the reason for serving potatoes in an uncovered dish. The potatoes may be sprinkled with chopped parsley. I’OTATO SALAD.—Six cold boiled potatoes, four tablespoonfuls salad oil or melted butter, two tablespoonfuls vinegar, Is tablcspoonful salt, cayenne pi))p<‘r, two tablcspoonfuls chopped parsley, few drops onion juice. > Cut the potatoes in one-half-inch cubes. Ma.ke a dressing by mixing thoroughly the other ingredients. Pour this dressing over the potatoes, and al low them to stand for 15 minutes. Drain olf any dressing that may not have been absorbed by the potatoes. Garnish the salad with sprigs of pars ley and seiwo with cream dressing or mayonnaise. To the salad may be ad- dcvl any of the following: One cupful chopped celery; two cucumbers, chop ped; or two hard-boiled eggs, chopped or, as a gamisli, sliced. MASHED POTATOES.—Thorough ly mash cooked potatoes. Add four tablespoonfuls of hot milk, one table- spoonful of butter, and a little salt and pepper to each pint of potatoes. Beat the mixture with a fork until light and pile it lightly in a hot serving dish, Mashed potatoes may be shaped into small cakes. Brown them in s. frying pan in a small amount of hot fat. Mix with boiled codfish or canned salmon for fish cakes. • POTATO SOUP.—Two cupfuls hot riced or mashed potatoes, one quart of milk, two slices onion, two tablespoon fuls flour, tablespoonfuls salt, cel ery, salt, pepper, cayenne, 1 teapsoon- ful chopped parsley. Scald the milk with the onion, re- m-ove the onion, add the milk slowly to the potatoes. Melt the butter and add to it the dry ingredients, stir the mix ture until it is well blended. Add this to the liquid' mixture, stirring constantly and boil the soup for one minute. Strain it if necessary, add the parsley, and serve. POTATO yISCUIT.—One cupful of mashed potatoes, one cupful flour, four teaspoonfuls baking powder, V2 tea spoonful salt, one tablespoonful butter, one tablespoonful lard, milk, about one-half cupful. _ Sift the ingredients. Add those to the potatoes, mixing with a knife, Work the fat into this mixture lightly, Add gradually enough milk to make a soft dough. Toss the dough on a floured board, pat, and roll it lightly to % inch in thickness. Cut it into shapes with a biscuit cutter. Place the biscuits on gi’eased pans and bake 12 to 15 min utes in a hot oven. CREAMED POTATOES.—Cut boil ed potatoes into cubes. Cover with milk and cook in a shallow pan until milk is nearly absorbed. To each pint of potatoes add half a teaspoonful of salt, a dash of red pepper and a lit tle parsley. Thicken the milk with a teaspoonful of flour stirred into a ta blespoonful of fat. Serve in pan in which cooked. POTATO TURNOVERS.—Boil and put through the ricer enough potatoes to measure a pint. Add one well-beat- TERRIBLY SWOLLEN USING THE HANDS IN SCHOOL The Chautauqua Reading Hour (By Dr. William Byron Forbush.) Once there was a wise school teacher who, when she wished to find out what was the matter with a difficult pupil, did not look at his face, but felt of his hands. Thus she measured his tem perature and temperament. Thus by his responsiveness she discovered his moods. A philosopher as old as Anaxagoras decided that the superiority of man over the rest of the animal world is owing to his hands. Five Acts of Childhood The history of your baby’s develop ment is largely the story of the way he uses his han;ls. The gestures of a ITWO METHODS OF CURING PORK 1 GiiiAGiPOFOATS Hog killing time is com.ing. It is especially important this year that each family cure an abundant supply of meat. ^ I Dry Cure. Do not cut up the pork 'till the carcass is well chilled. Make Of an the cereals oats with the ^ of clean fine salt 40 pounds, exception of rye, has the widest adap- white or brown sugar 10 pounds, white tation for North Carolina condition? ! or black pepper 4 pounds, red pepper Oats when put in properly and given ' one-half pound. This will make a good opportunity to grow will ordl-, enough cure for about 1000 pounds of narily produce very good returns on pork. If saltpeter is desired, use 2 well drained lands, although it is a the above mixture. It will little late to sow this crop in the ^ color to the lean meat but upper Piedmont section of the State, th® meat yet in other portions of the State oats ^ ... ...c . may he expected ordinarily, to produce , ^king about 20 pCT c'enfless!^ “ !“? no ^erUlirr -eat thoroughly ly about his mouth. They begin by be ing wholly spasmodic and undirected, and even after that he commences to know wh?-t he is trying to do it always takes bo'h hands at once to accomplish it. He also has to supplement his fin-' gers by his toes, which are qutc as mo bile. Even a 3-year-old has hardly discovered the convenience of his thumbs, and does most of his grasping with the four fingers. The drama summarizes itself like this: Act 1. Lying in bed and fumbling. Act II. Sitting up and stretching. Act III. Creeping and g'rasping. Act IV. "Walking, running and playing. I suppose telephoning and flying are the groat fifth act. The hands were the guides all the way on the long, long trail. The more mobile the extremities the more capable the creature. This ex plains the slirewdnoss of the opo.s.3um and the raccoon, the wisdom of the parrot and the elephant. So vrith hu man beings. If you look at the hands of a:i im becile the ling-crs impress you as un finished. You touch them, and you are shocked. The skin is clranmy, the lingers still' and unyichling. They .are like the hands of a corpse. The move ments, which are clumsy, are from the wrist. When the bonds are not in use they sprawl. Simple Palmistry The principal tests of intelligence arc by means of the hands. The sub jects of study are a.sked to strike at dots, to string beads, to thread needles. The ‘‘stereoognostic” test, which is most diflicult, consists of identifying objects that are covered from sig'ht by feeling of them with the hands. You may easily become somewhat of an amateur palmist. It is not neces sary to study the “life lines.” The un controlled miml gestures with monkey dabs. The nervous child’s hand bends. The feeble hand roops. The powerful nature makes large gestures. The skil ful hand tends, even when relaxed, to hold itself as if loosely grasping a tool. More Than a Fad Hand education has rightly won much more attention. It is the only training that has yet been found ef fective with subnonnal children. We have never yet measured the bounda ries of its influence upon those who are normp.!. “Manual training,” as you know it in your schools, may appear to you one of the “fads and frills.” It is the most expensive study in the curriculum. The objects the children shape are flimsy and valueless. Many children do not seem more proficient with tols after they have completed the course. No doubt some of the endeavors are mis directed. Tuskegee’s Discovery On the contrary, hundreds of thou sands have reached their mental awak ening through the nds of their fingers. City children, deprived of the free re sources and the appealing emergencies of country life, especially need the training. Our nation^ a nation of jacks-at-all-trades, must master its hands in order to master its world. I can well appreciate what the New York millionaire meant when he told Booker Washington, after a visit to Tuskegee: “There is not a school in the North where I can at any price get for my son what you are giving here.” late or a little later, and fertilized in-!„,;4-i, +1-0 't-^i • 1 "" j." ^ ^ ^ , jWitft tne care, lake special care to telUgently. Oats cannot be expected , the cure around the ends of bone to give satisfactory returns on poor of hams and shoulders. Pack skin land unless the land receives an appli- down on a table or in a box in a cool cation of manure, or fertilizer, or ma- airy place. Do not place in direct sun- nure supplemented by the right kind light or in a damp, musty cellar. Aft- of fertilizer application. four or five days overhaul the meat. A small piece of land properly pre-1 thoroughly with the cure and re pared should produce a goodly repeat this in about a week, amount of feed for stock next year. It ^ shoidd remain in is certainly not creditable to North'uu dKuorance ui ry T .u .. z, ^ 1, 1, u. pound weight of piece; the latter time I ology and disease. It made the patient Caiolma that hay must be bought ,s safer for meat that is to be kept sweat, if at all, by throwing upon the from other sections. In this time of during the summer. Bacon should be skin work shirked by the other elimi- expensive -feeds it would certainly in the_cui’e a shorter time.. Ten days nating organs under the effect of the seem the part of wisdom to make a will give a very nice mild cure to a ' ** 'Preatment of Grippe One coming down with w’hat he con siders “grippe” should worry, because as we obseiwed the other day, Heaven only knoivs what the “ginppc” will prove to be. To call it grippe in no way aids in treatment. There is ab solutely no remedy which can produce any specific effect upon grippe, for the I’eason that there is no such disease. So let the patient worry until he dis covers what really is the matter, or until the doctor flops, withdraws the “grippe” gmess and substitutes sinusi tis, empyema, bronchitis, pneumonia, meningitis, multiple arhritis or what ever else he may find in his satchel. Of the general measures referred to, the most effective remedy we know is a hot niustard foot bath administered by a trained nurse to the patient in bod. A hot mustard foot bath should always be given in bed; not sitting up. And generally it should be preceded or accompanied by a few large drinks of very hot lemonade; or by a half teaspoonful of sweet spirits of nitre (fresh) in a wineglassful of cool water followed by the hot lemonade. The ancient rite of giving a Dover’s pow der (which contains opium) was found ed, we believe, on ignorance of pliysi- HISTORIC PLACES IN OLD TRINITY six or eight pound piece. 1 Brine Cure. Make a brine bv boiling 7 pounds of clean salt and 2 pounds of ^ white or brovm sugar with two gallons : of water. If saltpeter is desired add one-fourth pound. This gives about enough to cover 100 pounds of pork when well packed. Sprinkle a little clean fine salt in the bottom of the barrel, imb each piece of meat lightly with the salt, sprinkle a light layer of salt between each layer of meat. Put on a board and weight down vith a rock. Allow to stand over nigkt Tip ban-el on .side and allow the liq^ior to run out. Cover the meat with the cold bi’ine and allow to stand in'a cool place 4 or 5 days. Overhaul, repack, -and cover with the same brine. Re peat in about a week. Give the moat strong effort, in this State, (his year, at‘^w1™th6™^''cnre to put Ill the necessary acreage to feed tvhen the curing is complete wash crops so that the needs of the stock off the excess cure and hang in the on our own farms can be taken care smokehouse. Meat kept in the cure of. tVith a little extra effort this eau too long should be soaked in warm be done easily. i ''•vater to remove the excess of the "Where a small amount of crimson cure. Smoke with hickory, oak, anple, clover or vetch seed is available, it any non-re_sinous y.-ood. Avoid all win be well to sow these with the the ome family. With a con- oats, They win materially improve i'om^retertaS the quality of the oat hay next year.! p Trowbridge Good standard varieties of oats for 1 ^ ® this State are the Appier and Red Mrs. P. 0. Stuchel! Tells How She opium, and our effoi-t should rather be to keep all the eliminating organs ac tive. Some people assume that grippe is a kind of mild influenza. Once in i while the infection happens to be in fluenza, but in recent years so-called “gx-ippe*” epidemics in various pai-ts of the counti-y have i-arely been influenza, when cai-eful bacteriological cultui-es were taken from larg-e ixumbei-s of pa tients. Rather infections with the no torious and vilainous Sti-eptococus have been the rule in these epidemics, and this particular microbe, as we now know, is inclined to have a special affinity for certain types of tissue in diffex’cnt epidemics, at one time pre- fex’ring the lining of the respiratory ti-act, and at another the lining of the gastro-intestinal tract. To the fickle affinities of the Streptococcus the mox-e sei-ious “complications” of the “grippe’ may be attributed. You never know what may be coming to you from a careless sneeze, a loving kiss or an object moistened with some one’s sali va. Rust Proof of the later maturing j Cured Her Son of a Cold types; Pulghum and Burt for earlier I rnntiirincr When my SOU Ellis was sick with a maxurmg. | winter I gave him Chamber- In putting m oats, as oi other small Coujrh Remedy. It helped him grams. It will be necessary that JtHf at once and quickly broke up his cold ” seeding is not delayed too long. Of ^ writes Mrs. P. 0. Stuchell, Homer City, the small grains—probably rye can be ^ Pa. This remedy has been in use for seeded latest with safety, but ejen many years. Its good 'qualities have with this crop the earlier seedings, [been fully proven by many thousands within the ordinary dates of seeding ■I't is pleasant and safe to the crop In the fall, is much to be pre ferred. C. B. WILLIAMS, "Chief, Division of Agronomy, N. C. Extension Service, West Raleigh. take. Hogs and One Acre NOVEMBER IS THRIFT MONTH. The Agricultural Extension Service of the College of Agriculture and the Department of Agriculture is calling duces five times as much meat as when of domestic animals in converting grain into meat. The product.of an aero of land, when fed to hogs, pro duces five itmes as much meat as when fed to any other farm animal. Even these alimals can be kept with rela- j. ^ -r.. , ... ^itively small expenditures of erain bv attention to Governor Bicketts proc- ..i? .. -i.® » ■' lamation in which he designates the month of November as “Thrift Month.” Director B. W. Kilgore has called on making liberal use of such forage crops as' alfalfa, clover, soy beans, rape and various other kinds of pas ture. A great gain also can be made spread the doctrine of this proclama tion to all with whom they come in contact. The farmers of North Caro lina have had an unusually prosperous Suffering Described As Tertare Relieved by Black-Drangbt. Rossville, Ga.—Mrs. Kate Lee Able, o! this place, writes: “My husband is an engineer, and once while lifting, he in jured himself with a piece of heavy ma chinery, across the abdomen, He was so sore he could not bear to press on himself at all, on chest or abdomen. He weighed 165 lbs., and fell off until he weighed 110 lbs., in two weeks. He became constipated and it looked like he would die. We had three different doctors, yet with all their medicine, his bowels failed to act. He would turn up a ten-cent bottle of castor oil, and d'’!.".!; it two or three days in succession. .He did this yet witliout result. We became desperate, he suffered so. He was sv/ol- len terribly. He told me his suffering could only be described as torture. I sent and bought Tliedford’s Black- Draught. 1 made him tak'? a big dose, and when it began to act he fainted, lie was in such misery, but he /ot relief and began to mend at once. He got well, and w’a both feel he owes his life to Tliedford’s lllack-Drnuglit.” Tliedford’s Black-Draught will help you to keep fit, ready for the day’s work. Try ill NC-131 Great Woi’k of Engineering War has not pi-evented ambitious plans of American engineers for a great c^al in Russia. A proposed watei^vay wmuld connect the Arctic Ocean with the Baltic Sea, by way of the White Sea, reaching the Gulf of Finland at a point nor far from Pet- rograd and Kronstadt. The distance is something like 450 miles, but there is a chain of lakes and rivers that would make digging unnecessary for the greater part of the distance. The largest of these natural bodies of water is Lake Ladoga. Between that lake and the Gulf of Finland the Russian capital is situated. Another large body of water that could be used is Lake Onega. There as several smaller lakes on the line of the pro posed canal. The purpose is not only to i*each the Arctic but to open up to commerce the region northeast of Lake Ladoga, The estimated cost is $160,000,000, much less than the Panama Canal. en egg, one tablespoonful of flour and season with salt. Turn on floured board, roll out and cut in circles size of a saucer. Place on each a large spoon ful of dry hash seasoned with onions and parsley chopped fine. This hash should be dry or bound together with thickening. Double over and pinch like a tuimover. Place on greased baking sheet and brown in hot oven. Serve " a thickened sauce made from th'j gra vy in which the meat was choked or with a tomato sauce. SWEET POTATO MuFFINS.—Put thi-o’-’gh the pvLato press one large sweet potato . Add one tablespoonful of fat and a little salt. Whip potato light and add one-half cup of milk, two well-beaten eggs and enough flour to make a soft batter, about two cups, with one teaspoonful of baking powder sifted into it. Bake in gi’oased muffin tins. Chicken hash makes a delightful accompaniment for those muffins or the potato biscuit. POTATO PIE.—To one quart of boiled potatoes add onuogh milk to moi.sten. Season with butter and salt. Mash in kettle in which they were boiled and beat with a fork until light. Stir in onc-half cup of minced ham. Have ready four har