Newspapers / The Enterprise (Williamston, N.C.) / April 15, 1910, edition 1 / Page 6
Part of The Enterprise (Williamston, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
' WOMAN'S? REALM J !> \ ' j I Kot k Womin Drank. " In tho whoHt of her American tour, •aid Mrs. Philip Snoxvden, in an ad dress at tie King's House Chnrch, Dnke street, London, "she never saw a drunken woman or a woman In a drinking saloon. Rwtos Sli'M-krd at Countess. A very charming, pretty" young woman, who registered at Lenox, Boston Mass., as the Countess de Swlrssky, St Petersburg, created a sensation In "the cafe of that ex clusive house when, after dining, she coolly lighted a cigarette an J puffed away with evident pleasure and un concern. Lorgnettes were leveled in her direction and a murmur ran over tho room which attracted the atten tion of the manager. He requested the countess to throw away her smoke and for his pains received a rapid fire of Russian invectives. The coucteßS then addressed the diners in general wifh mingled English and Russian. Kire 11 rroine* al 'Phones. When fire destroyed tho big Ohio building, at Gary, lnd., involving a loss of $60,(T00. two telephone opera tors. Harriet Stevens and Charlotte Chosnes, became heroines, by staying at. thuir posts near by until they were driven away by suffocation and heat. Tho two girls were alone in thef .?• -3 o • ce 5* (5 o = 1 «? g 2 S = i O *- Welsh Rarebit. —While this is a favorite preparation tov thr i hating dish, it can be prepared just as welT inordi nary saucepan or.a double boiler. Melt one tablespoonful of butter. Stir into it a teaspoonfni of cornstarch, and when they are thoroughly blended stir In slowly one-half of a cup ful of thin cream. Cook two minutes after the cream is all in; then add half a pound of mild cheese, which has been cut In small pieces. Season with salt, ifoprlka and mustard. Serve as soon as the cheese is melted, tin rounds of toasted broad. or crisp small crackers —Emilie Fox. building and their presence was nec essary to summon help, and during the bouTs of .firo-fighting they stayed, until ;il laßt relieved by Manager I>. M. Mjers, who assisted them to fresh air and took their places himself, al though the smoke was so dense he -ould not see the plug lights in his switch board The young women suf fered seriously from the fumes. r Clothing Terms. The English word "frock." denot ing a kind of coat for men, v\i,-i bo; - rnwid from us by the Germans in the form of "frack." and afterward be came French "frac." But whereas in Knglisb it means a frock coat, on the continent it means a dress coat, which is quite another thing. In the "N. B. I).," wher'e quotations are given'for all senses, there is no trace «if its; meaning a dress coat in Eng lish This application of the term most therefore have been "made In Germany," whence it penetrated to all the continental languages, includ ing Lithuanian "frakas" and Finnish "prakli," the Kinns having no "f." The term is well known in the Sla vonic dialects, always in the sense ■"dress coat," and the Hussiatis have even coined the admirable word, "fratr.hoik" to describe an habitual wear*:! of cvniug dress—a "toff," lu fart. . While they use "frac" for a dress "fcoai, the French designate a frock *nat bj another English loan word, "rcdingote," which was originally "riding coat." In Spanish "frac" is drrsF coat, and frock coat Is "leviata," i. c , Icvitical oai. The Young Turks greatly affect the frock, and I have heard it called by them "stambolina," 1. e , Constantindpol^tan coat. "Frock ' is not the only clothing term oiianscd by foreigners. '"Smo king" (>. e, smoking jacket) is used In Frenr.h, German. Russian and other tongncf to'signify a dinner Jacket, which in New York is called * "tmedt>," from the village of that name. "Buckskin," which In Eng lish has a very limited currency, seems extremely popular in what some one has called "the gross gar gle* of Prussia and Holland," which use it indiscriminately for any breeches material or for the garment,, itself.—Notos and Queries. t It-. •Vwi' —7 — ' •»,; +* Doe* liove Come? In matters of love It* IB strikingly natkxabie how reckless and extrava gant Copid is in some cases, and how tdigbtingly he treats other deserving women. All of us know three or four -women of different ages whcee lives are made supremely happy by the power of a great love. The mys tic art that strengthens the weak and tramples on the strong has a wonder ful effect, of -presenting smiling vic tims to onr view. We rejoice with these happy women. We are glad to be allowed to walk with them in the radianee of their'joy. About these women there is no doubt that love has come and intends to stay. Bat In oar Circle of friends there Is, perhaps, a lovable woman who «aU» on in single blessedness. She I I { . ./, # 4 • *' J. I has executive ability in affairs of the household, and we picture her as a successful manager of a home, but for some reason she never has her own fireside. We tbink of this friend as a true and loving wife, but phe does not marry. The divine spark never seems to Btrike her. We bemoan the logs to our little world, and some of us protest against the barrlefrs which wall in her heart, but there she is, smiling—and immune. Love does not come to her. We cannot explain why her heart is not touched; we wonder at the silence when one or two adorers offer their hearts, which are promptly refused. With a potentiality for loring, she lives through her years and then passes out of rur knowledge. What Is the reason? Can It be that there really exists aomewhere in this world a man who can awaken the soul of the loveless one? Is it possible that In her youth she formed ideals beyond the power of man to approxi mate, and the first mirmur of the grand passion Is drowned by the loud demands of these high Ideals? Or perhaps, when the soul mate is quite near, her time and heart are occupied in a career or an art, and she is deaf to all calls but that of her particular muse. At any rate, love passes by. We who know the little god pity her for the great gap which, poets sing, can never be filled by other Interests. We who ara one of the untouched ones realize that something js Jacking, and, after years of watching for the one, shrug our shoulders, accept our lot, and try to All our thoughts with work. No; love doesn't corns to every woman. It is one of the unexph#ued things of this Jife, but it is true. There is this saving thought, though: If the great joys of love are not for some of us, the sorrows are also lack ing. And perhaps (here is compensa tion in the knowledge that a life-work is 1 ss personal and quite KB ing; wh.'ii a wpman's efforts are not conttnej to her own joys. After all,- it would he difficult vol untarily to decide our own fates, wouldn't It?—New York Press. Pompadour silk makes r charming tea gown. Russian blouse coats increase in popularity. Pleating Is seen In in iy of the new skirts. The pin-striped serge arj particu larly smart. Handbags of blaek velvet are won derfully sniau. Jewelry Is now made especially (or daylight wear. Plain princesis dresses in velvet ar® vejy popular. Many of the new leghorns are l'aeed In black velvet. Great knots of black or white lace trim large hats. Wide leather belts will be worn with linen dresses. Some deep cuffs on handsome waists have been seen. The kid and suede gloves show a wide variety in colore. Everything that is offered in Irish lace is now popular. Linen serges and llhen diagonals will be worn this season. Linens Tor the coming season are ■oft, heavy and pliable. Ribbons In silver and gold, also la copper, are at hand. Heavy Russian lace of Moon is to be much ufted for trimming. Scarfs ate as popular as ever, and their kinds are nuinberless. Chiffon is used 'most lavishly for afternoon and evening blouses. Sleeves with pufTs at the elbow, below the elbow, and others with no puffs at all, will be used. Ruffles down the left side Of other* wise tailored blouses—a dainty and feminine touc^—are seen. »• Hatpins with gigantic jeweled heads and advertised as the "latest idea from Pariß," are all the rage. The cottonball. fringe, sometimes elaborately knotted, is being much used as a finish to covers, as well ay to bod spreads and for window drapery. Niw York dty.»—The sleeveless coat Is practical and smart, It means the satisfaction of a wrap without ap preciable warmth, and It can be made available for a long list of materials. fill The little epaulette-iis*. portions can be either of the game or contrasting material and can be used or omitted, as liked. The feature of the coat is to be found An its extreme simplicity and the ease with which It can be laundered. The cont Is made with fronts, backs and side-backs. The frontß are fitted by means of darts at the shoulders and the neck edge is finished with a flat ooiiar. The under-arm jedges are finished separately and lapped one the other and buttoned Into place and the coat can be opened out flat when laundering becomes neces sary. The quantity of material required for the medium sifce is four and one quarter yards twenty-one, three and one-half yards twenty-seven or one and three-quarter yards forty-four livbe • wide with one-half yard twen 'r rm L twenty-seven Inches wide \»t M) • j..nl epaulettes. GOOD THOUGHTS FOR EVERY ONE. Some people have to have their sunshine warm; others are satisfied just with -its being sunshine.—Alice Wellington Rollins. Life is made-up, not of great sac rifices or duties, but of little things in which smiles and kindness and small obligations given habitually are what win and preserve the he«rt, aatd sum comfort.—Sir H. Davy. Narrow Sleeves. Some of the newest frocks are made with narrow sleeves, sloping Bhoulders and scarcely any fulness ID the bodice. They have turned-down collars, round waists and merely a little embroidery as trimming. With ; a more or less gypsy-scoop hat, thes are sufficiently reminiscent. Straight Pleated Skirt With Yoke. Every variation of the yok.skirt Is In style just now. This one is sim ple and very generally becoming, and is adapted to a variety of seasonable materials. The skl£t portion is straight, and consequently can be used for bordered materials, as well as for plain ones. The yoke is cir cular and smooth over the hipß. One of the pretty fashionable plaid woolen materials makes the skirt Illustrated. It is made in the practical walking length and is serviceable as well as amart. The skirt consists of the yoke and the pleated portion, the yoke is fitted by means of darts, and the straight pleated portion is laid In backward turning pleats, that are pressed flat and give long lines. The closing Is made invisibly at the back. » The quantity of hiaterlal required for the medium size is six and throe quarter yards twenty-seven, four and one-quarter yards forty-four or three and three-quarter yards flftyrtwo inches wid«*; width of skirt at lower edge four and one-quarter yards. It was only a glad "good morning," As she passed along the way; But it spread the morning's glory Over the livelong day. —-Carlotta Pemy. Talk about happiness! Why, • well beggar has a better time of it than a siek king, any day*.—Amber. Those who bring sunshine to. the , lives of utiiM ««Hft keep it from themas*vea.—J. M. Barne. THE M? 52 EPICURE'S CORNER Nat Cookie*. Use for these little cakes a cupful hickory nut# or any other nut pre ferred. Rub to a cream one pound light brown sugar and one cupful lard and butter mixed. Add two well beaten eggs, one cupful sour milk Into which a rounded teaspoonful soda has been beaten, the cupful nutt and flour, a little at a tjme until the dough Is stiff enough to roll out. Roll thin, cut In circles or any fancy shape desired, place on a well-greased pan and bake in a quick oven for four or five minutes.—Emma Pad dock Telford, in the New York Tele* gram. Stuffing For Turk?). Boil the kidney, heart and liver until very tender, letting the water boil away until there is about one half cup left; chop very fine Into two onions, add ten or twelve crackers, chopped with two large boiled pota toes; mix the w«ter and a cup of milk and an egg together and stir in the chopped part, adding more milk if neceßsary, for you want it quite 'thin; then add pepper, salt and sage to taste and dots of butter. Of course you will have to keep adding boiling •water to the giblets, as it boils away. —Mrs. Mary E. Robinson, in the Bo* ton Post. Ilollandaise Sauce, This Is particularly good to serve with boiled fish. Mix In a bowl two tablespoonfuls better, a teaspoonful lemon juice, a bit of bay leaf, a half dozen whole black peppers and If the butter is fresh a saltspoonful salt. Add a cupful stock or water and the Juice of a lemon. Place the bowl in a pan of hot water and stir until the butter melts. Take from the fire and stir a little of the warm mixture into the well beaten yolk j)t three eggs. When niixed, gradually add the re mainder of the sauce, return to the fire and stir steadily until thickened. Add another tablespoonful of butter and serve. v The sauqe is the founda tion for lobster sauce or oyster sauce. Add to a pint of Hollandaise the chopped meat of one lobster craw and halfi the meat of one lobster pounded to a paste with the last table spoonful butter to be added. For oyster sauce add a dozen and a half oysters that have been scalded In their own liquor to a pint of the Hol landaise. Do not add too much of the oyster liquor, as the sauce must not be too thin.—-New York Telegram. Creamed cauliflower, served In green shells, makes a dish as tasty as it is satisfying to the eye. . To prevent eyeglasses "steaming" In cold weather, rub with vaseline and polish with a silk handkerchief. A baker says that a cysful of liquid yeast is equivalent to half a com pressed yeast cake, or whole dry yeast cake. « If one needs a door stop and there Is not one at hand, a large spool, nailed in position, will answer every purpose. Oyster cocktails are sometimes served in small grapefruit shells or in paper shells. The effect Is decidedly pleasing. To remove odor of fish or onions from the frying pan; put In vinegar and heat until scaldiug, and then wash out. For creaming butter or butter and sugar, a perforated spoon will be found more convenient than a fork or the hand. A spoonful of whipped cream is a tasty addition to any cream soup. Add it to the top of the cup just be fore serving. v % Ink stains on handkerchiefs and other cloths may often be soaked out in milk, but the sooner they are dealt with the better. Use butter rather than milk if po tatoes need extra thinning. The for mer makes them soggy, and nothing is worse than milky mashed potatoes. To remove iron rust from white material wet the goods with lemoa juice, rub on salt, and put out in the sun. If the first application fails, try it again. If salt fish Is required for Imme diate use, it will freshen much more quickly it soaked in milk instead of water. Sour milk will answer as well as sweet. In baking biscuits have the oven quite hot at first, but lower the tem perature jnst a llttly before the bis cuits are ready to take ont. This will add materially in uiaki-Ji; the biscuits light. Cold boiled spinach monldcd in Individual forms may be served with a rim of sbredd«n2 tottaru as a salad. Dress lightly with oil and \lres.ar and put a little mayouuaise on tb« lop of each form. To use up the cold boiled sweet po tatoes, pare and t-licc them thick and try theqi In butter. When are brown sprinkle thorn with a little ?l«mon Juice .and sugar and let t*e Sugar melt over them. Hints on the Care of Earth Roads. The U. S. Office of Public Roads , ■ays: ■' "We may recognize the value of hard and durable roads in alt parts of the country, but still the fact remains that form long time to come the ma jority of the roads will be composed of earth. Furthermore, in about nine months oat of the year the earth road, If properly care for, is reason ably satisfactory. "For many agricultural districts ft Is the only road at present able. Hence, these (communities should set themselves seriously 'to work to learn the best methods of maintaining earth roads and of get ting the maximum service for them. "Prosperity comes to the to a treat extent through the pros perity of the farmers. This fact I strongly suggests the importance of giving the earth roads every possible care and attention is its location, drainage, construction and mainte nance. "An earth road, composed of wa ter-holding soil, should be exposed to the sun and air as freely as pos sible, as comparison between the shaded and sunny portions of sach a road will easily indicate. This should be accomplished by clearing a suffi cient* amount of trees and under growth away from the road. It muftt be remembered, however, that sandy and gravely roads cequire moisture, and in these cases some shade should be retained. Furthermore, trees are beneficial along river banks and on steep grades subject to washing. "Drainage is one of the most im portant points to consider in connec tion with an earth road. The ma jority of earth roads in all moun tainous and hily districts have too much drainage. Occasionally a road will be found with five ditches, three In the middle, made by the horses* hoofs and by the wheels of" the ve hicles and two on the sides. All well constructed earth roads are supposed to have no more than two ditches, one on each dide of the traveled road way. "Keep the water out of the middle of the road by giving It a crown or elevation in the centre of 7H inches above the top of the Inner slope of the ditch or a twenty-foot road, and where the hills are a little steep make the crown ten inches. With a crown of about one Inch to the foot from the centre to the sides the ditches, which are often built across the road on steep grades to deflect the water, will not be needed. "Instead of carrying water across the road in open ditches, tile or fpn orete drains shoripi, if passible, be provided. They mould have sufficient capacity and fall to carry the maxi mum amount of water that is ex pected to flow through them at any one time. . "The capacity Is increased In pro-"* portion to the fall or grade; for In stance, twelve-inch pipe laid ort a one per cent, grade will carry 1800 gal- • lons per minute, while the same pipe laid on a two per cent, grade will carry 2500 gallons per minute. Fur thermore, a culvert laid flat will soon fill up, while one having a good in cline will keep itsel* clear. "In the maintenance of aft earth road avoid the nistake of changing , the natural order of things. Naturally If the soil is reversed in construct ing a road, the result will be less satisfactory than if the soil be left at the top of the road, for soil makes a better surface to a road than clay. "If the roadbed is largely clay to start with, it will be well to placa sandy soil or clean sand on top. A covering of six to ten inches of sand upon clay that persists in breaking up into deep mudholes will usually b° satisfactory, and if sand enough be added this clay will cease to make mud. If the roadbed is composed of said sand it can be Improved by tn application of clay.—Boston Post. K '■, ,v ■ 1 — mmmmmimrn , L j Modern "Roman Road." The nearest approach we have to the Roman road to-day 'is the best type of paving brick, laid on a con crete foundation with a two-inch aand cushion, and this type of road suits automobile traffic admirably, but is very hard on the feet of horses. As far as I have observed the concrete foundations, both for brick pave ments and asphalt streets, rarely crack except from faulty foundations. The contraction cracks, therefore. I f belleyg, are due to no Jault in the cement, but to the great range of temperature to which the-road sur face'is subjected, and the fact that It is generally laid during the warm est season of the year, when expaa sion is greatest. This view is far ther upheld when one considers that concrete floors and pavements laid on earth foundations inside of build ings rarely crack. —Logan Waller * Page, Director of the U. 'B. Office of Public Roads. The Whole Cheese. v , J A Scotsman was hired by a t Cheshire farmer. At breakfast on* of the famous cheeses of the couaty was set before kiss. His waster left v the Scot at table, sod later, when he appeared for work, said to hiss: "Sandy, you take a long time over* breakfast." "Troth, master," replied the Scot, "a cheese o' that size is nae so soon eaten aa ye may thipk."—Tit-Bita; pound* or food per anntigi; a J woman 1200 pounfs, and a child ?oCfcoaaU. r •- i—
The Enterprise (Williamston, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
April 15, 1910, edition 1
6
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75