Newspapers / The News-Journal (Raeford, N.C.) / Aug. 9, 1928, edition 1 / Page 4
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■I V « ' .8 HOKE COUNTY JOURNAL. RAEFORD. N. C. Fairy Tale for the Children -By MARY GRAHAM BONNER- -St ■ t •Tm glad vou like the sea as 1 do." said ISr. Sharp-Tailed Sparrow, "and It ia Bice that yon have yonr nest in the same salt water marsh that I have chosen for ray oest. "This marsh leads right Into onr beJoved ecean, as we can see from here.” And then both, birds began to sing a song abont tiie beautiful ocean and how they loved the salt water and the salt air and tlie salt sea breeTies. They laid it made them feel so full life. They never got tired of the sea because it was always chang ing. ‘•It's strange that we sitouM have met here.” said Mr. Sharp-Tailed Sparrow, ‘‘though 1 have heard our two families jften did have tlieir nests in the same places; *‘.4n(l I've heard that we do the same thing.*—w« build the ssime sorts of nests, and are just as alike as briiilfers.” ‘ Were cousins," soM .Mr. Seaside Spa rrow. ‘■['.ut we act like bn^hers." said Mr. Sharp-Tailed Sparrow. ‘‘We admire eoch other’s ways.” sai^l .Mr. Seaside Sparrow. "Yes, that is why we do things so much, alike.” said Sir. Sharp-Tailed Spa rrow. “Let’s fake a little hop through these gforious long grasses. ‘‘It’s almost like playing hide-and- go-seek,” said .Mr. Seaside Sparrow. So they went through the tall grasses and rushed and ran over the sand, or rather hopped over the sand. They chatted and chirped and trilled and squeaked in their funny little voices and chatted of every thing possible, but mostly they talked of the sea and of how they loved the wind and the salt in the air and the salt in the sea and the salt in the marshes. In fact they agreed that they were very fond of salt and they were so glad that the sea always was salty. They said how horrible it would be if the sea were ever without salt, and then they became qu^te sad. But after awhile they comforted themselves by remembering that the "Just as Alike as Brothers.” sea had never been without salt as far as they had ever heard, and they didn’t believe It ever would be. “What sort of a home do yon have. Mr. Seaside Sparrow?" asked Mr. Sharp-Tailed Sparrow. ‘‘I have a nest of seaweed and long grasses which I find does very well- graces such as we have here,” said Mr. Seaside Sparrow. “And Mrs. Sparrow has greenish white eggs, speckled with brown which she lays in the nest. ‘‘I often cover my nest with dried- out seaweed, dried by Mr. Sun.” rVVTTTVVTTTTTyT???VfVT?yTy7yyTTffy?VTVTyTT?TVTTVTTTTT1 NOT WEATHER DRESS FOR LITTLE GIRL to kAAAAAAAlAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAi "The very same ways ns I htive,” said Mr. Sharp-Tailed Sparrow. And then they talked of tJieir many cousins, the Nelson Sparrows, the Dusky Seaside Sparrows wImj would only live in Florida, and of the many otlier seaside sparrows. But most of all they enjoyed find ing out that their ways were just the same. (©. 1928. Western Newspaper Union.) Household Notes A coat of tun is a coat of health; but don't put It on too quickly. If stockings are purchased half a risDc longer than is actually needed for the foot, less mending is required. Cri.sp foods like toast, ceJery, or raw cabbfige for children give tlie teeth e.vercise and encourage digestion. To prolong its usefulness^ and. in crease its etiiciency, keep i>our sewing machine clean with gasoline and a stiff brush. • * • Cream Cheese Mixed With Finely Chopped Watercress. Rhubarb is one of the best p.alate tempters for spring appetites and con tains valuable calcium and iron. Use it while it is plentiful and inexpensive. (Prepared by the United Statee Department ■ of AKTlculture.) Tile rolled suudwiclies in tlie illus tration, taken by tlie United States Department of Agriculture, are spread witli cream cheese uii.xed with finely cliopped watercress. Cliow chow, chill sauce, or any desired pickle mi.xture might have been used in place of the watercress. Equal parts of soft cheese, chopped olives, pimentos, or green peppers, and nuts might be used. Many different finely cliopped vegeta bles may be worked into cream clieese to be used In this way. Some of the best liked are pui'Sley, watercress, let tuce, spring onions, chives, radishes, cucumbers, and celery. Onion or lem on Juice may be included In the sea soning. The bread for rolled sandwiches sliould be fresh and elastic in texture, so that it will not crumble or break when rolled. Spread tlie sandwicn mixture on the cut end of the loaf, tiien with a very sharp knife, cut off tlie tiilnnest possible slice, roll it up, and trim the ends. Toasted crackers are used for the round sandwiclies. in a liollow on top of each a little colorful jelly is placed. Tliese crackers sliould not be spread until just before they are to be eaten, as the cheese softens the crackers if allowed to stand. Live Stock TB Being Conquered Doctor Wight Presents Facts and Figures to Substan tiate Statement. Nellie Maxwell’s Recipes •x-x-x-XK-x-x-x-x~x~:-x-x-X"-x-x-;-x-x-X"C-x-~xx-x-x-x-x-x-x-x-x-x-x-:-x-x-x-x-x-x-x-x-^ The luxury ot all summer’s sweet sensation is to be found when one lies at length In the warm, fragrant grass, soaked In sunshine, aware of regions of blos soming niover and of high heaven filled with the hum of innumerous bees.—Harriet E. Prescott. fPrepared by the United States Departmeat oA Agriculture.) 'here’s an excellent type of sleeve less dress for a little girl to wear on Warm afternoons in summer. It was designed by the bureau of home eco homies to be made from any plain commercial pattern that has kimono sieves with a seam on the shoulder. The armholes are made at the point most becoming to the diild. Carried out in white or pastel shades, it is pretty.enough for a party, and yet if develobed in colors, sucti as old rose, green, delft blue or even darker sliades, it would be entirely suitable for ordinary wear on hot summer days. Tlie material is fine cotton voile, and tlie only trimming consists of the stitched design In leaf green yarn, end ilie neck binding and tie of green voile to match. This dress is so sim ple tliat it can be cut out tiud made on the sewing machine in about two hours. Tlie armholes and front opening are bound in the white voile, and slight gathers are taken in at the neck and bound in green Todle. To make the Btilclied trimming, tlie yarn is wound A Cool Hot Weather Drees for a Little Girl. on the bobbin,' after looscnirg the shuttle tensiou, and white ihreud is used for the upper stiidi. The design Is marked and stitchod on tlie wrong side of the material. Tlie turned-back corners of the square pockets are also trimmed with the stitching. These pockets are made of a double square of voile, and turned with tlie seams In. Tliey are In keeping witli the de sign on the front. It Is a good Idea to use a double alas neck binding about ihree-fourtlis \i1 an inch wide wtien folded. Tlie raw edges and the top of tlie dress are seamed together, with the binding ly ing on tlie right side of the garnieiiL Tl|e binding is then foldc^d over, but does not have raw edges to be turned under on the other side. A secopd •titcliing. also on the riglit side, very close to the first seam, bolds the fold ed edge and makes a neat finish. Hems on any dresses are much more attractive If put.In by bund, and often met belter tliuu when stilclied on the machine. On children’s dresses hand- sewed hems facilitate letting the dress down when necessary. The first hem shonid be very wide to allow for growth. In sheer materials like voile, the turned-under part of the hem will look liest if it is the full width of tlie hem, and tlie allowance for letting down can be taken care of in this way. One gallon of skim milk will make about one and one half pounds of cot tage ofieese. If the milk is sweet it should be placed in a pan and left In a clean, warm place at a teinperaturs of about 75 degrees F. until It dab bers, when it should have a clean, sour fiavor. Ordinarily this takes about 30 hours. A small quantity of clean-fla vored sour milk mixed with the sweet milk will hasten the process, accord ing to the Uniteci States Department of Agriculture. ^11 agreeable sight is an old man who la dressy to his dying duy. There Is such a variety of fancy cakes and desserts that one may pre- oar^ with chon paste tliat It ia a gooi. recipe with wli'.ch to he?onie familiar. To the .mtralned cook, the making of chon paste seems ditti- cult. but if direc tions are followed carefully eve. the imrst lnc.vperlenced will liave good results. The proper mixing and baking are the Important tilings to remember: Take one cup ful of hot water, one-tialf cupful of butter—a mixture of lard and cutter m.ay lie used—but of course butter is better, add j.e-fourtli teaspoonful of salt and place over tJie heat, as soon as the butter Is melted bring the mix ture to the boiling point quickly, then add one cupful of Hour, all ut once, stir briskly until smooth and continue cooking and stirring until the mix ture leaves the sides of the pan In a golden creamy mass; now repove from the heat and corittnne stirring until it begins to cool, pour into a cold boWl and wait until It Ls slight ly warm to ttie toucl. Now we are ready to add the eggs, using three an 1 adding fbtm witliout beating, one at a time, beating the niLxture well after each egg Is added, beat until the mixture becomes creamy; It will seem as if it will not blend, but keep beating until it does become as -inooth as satin. Drop In spoonfuls onto a greased baking sheet and hake in hot oven at first then in a moderate oven. ■ ift one before taking from the oven— it must feel light and buoyant. The best flour to us« In making these puffs is a combination of equal parts of pastry and bread flour. Eclairs are raodt with ,the same paste, but th v are made in lou,%, nar- low fingers and allowed to stant five minutes before putting Into the oven. Small puffs will bake in less time but the ordinary sized cream puff will need tliirty minutes, the firsi ten In a hot oven and finish in a slower heat. Summery Dishes During I lie warm weatlier of sum mer, as the appetite is not so keen, more dainty and less hearty foods are en.ioyed Hero are some old standbys: Ice Box Pud- ding.—Til ke one- half cupful of min ute taiiioca and odd to one pint of hot grape juice, place in a double boiler and 16t stand over hot water until cooked and clear. Add one cupful of sugar, remove from the heat and add one-fourth cupful of orange juk'e, one small bottle of mara schino cherriefl cut fine, using the juice. Cool and before the tapioca Is thick pour into a greased mold lined Frocks With Coats to Match By JULIA BOTTOMLEY T he call of the midsummer mode is to complete the costume picture with a complementary coat. Greatest enthusiasm is shown by both fashlon- ists and faslilonable for the new cus tom of matciilng the coat to the frock. This popular matching mode finds its liapplest expres|km in the realm of gay print ensembles which top live ly patterned dresses with coats of tlie selfsame lively patterned material. The [licture emphasizes tlie fact that tills colorful ensemble vogue wliich Is so prominent in the midsummer land scape feature's both ‘‘tlie long and the short of it” as far as coats are con cerned. Tlie model to tlie left, as you see, is the fashionable seven-ei.atitlis length. It Is a highly colorful affair from start to linisli, its navy silk hiickgronnd be ing enlivened witli a print done in vivid scarlet and huff—(iiiite Spiinisli In its cohu-Ing. The hemline of tlie dress and its diagonal front opening are scalloi>ed. A piping of plain red outlines all tlie edges. One is almost justified In referring to the three-piece sjiorts costume to the right as a travelogue eri-scmhle, because of tlie fact that the printed creiKi of wliich it is made is one of those new scenic silks, this one clever ly rteiiicting certain famous play grounds of the world. There are [lalm trees and little figures and sen and sky and such, ndniitly depicted so as to proiluce a liaridsouie all-over de sign. 'I'lie colors are particularly fetching, harmonized and Mending so os to produce a fascinating pastel effect. Anotiu'r important style feature of this Bpirt'ts ffock is the fact of tlie blouse lielng sans sleeves. Tffe sleeve- le.ss mode is spreading. Tliis, how ever, need not alarm those who do not admire urisleeved frocks. Likewise those to wliotii sleevciessiiess is any with split lady fingers or strips of sponge cake. Chill twelve hours. Un- mold and slice. Serve with whipped cream. Luncheon Salad.—Dissolve one en velope of gelatin in one cupful of cold water, then add one and one-half cup fuls of bnilirig water, one-half cuiifol each of lemon juice and sugar. When the mixture begins to thicken odd one cupful of finely cut celery, one small green pepper cut fine, a handful ol dates, cut into small pieces and three tart apples cut into fine bits. Add one- lialf cupful of almonds shredded and soaked in a little orange juice to soften. Turn into a well chilled mold and set away to harden. Serve with mayonnaise dressing. Cheese Souffle.—This will make a nice luncheon dish. Take three table* spoonfiils of tapioca, cook In a cupful of milk until clear, stirring often, add one cupful of gratetl clieese and stir until melted, then coo! and add three egg yolks well beaten, one teuspoon- fiil of salt and fold in the stiffly beaten whites. Rake in a greased casserole forty minutes in a moderate oven. Serve ut once. Rice Pudding.—Take one-third ot a cupful ot well waslied rice, add one fourth of a teasitoonful of salt, one- half cupful of sugar and one quart ol good rich milk. Place in a buttered liaking pan and bake slowly, stirring occasionally for an hour, tlien add one-half cupful of raisins, stir again often and bake for another hour. Serve with a hard sance or with oream. Maryland Oyster Pie.—Butter a baking dish and lay in a layer of cooked nominy, then a layer of oys ters, until B cupful of hominy and three dozen oysters have been used. •Add the liquid from the oysters to one-half cupful of milk, two table- spoonfuls of butter, one-half teaspoon ful of salt and pepper to taste. Pour over the mixture and cover with a thin crust and hake. Irish Icebsrg.—Make a sirup of two cupfuls of sugar and four of boiling water, cook twenty minutes, cool, tint green, add one cupful of lemon juice, ' freeze. Serve in sherbet glasses with creme de menthe and cliopped nuts. Every day one should have one lib eral serving of eom« cooked leafy green vegetable like spinach, chard cabbage, beet or turnip tops. (©. 1928. Western Newspaper Union.) thing but becoming may solve the rirolilern ot lielng cliic by wearing a sleeved coat of the Identical material us that of the dre.ss; Most of the slieor coslunics for dres.sy gardeii party wear and the like stress a matching coat, us well as do the smart sports outfits of silk and crepe, of pique or linen ns the case may be. (©. 1928. Wcatcru Newspaper Union.) ♦:~xs-:*‘*x-x-x-x"x-x~x-x~x~x* A “Company” Dessert (Prepared by the United States Department ■“ of Agriculture.) The allied forces of eradication are gradually crushing the menace of tu berculosis of live stock in tlie United States, This was the encouraging an nouncement made by Dr. A. E. Wight, chief of the tuberculosis eradication division. United States Department of Agriculture, before the ninth annual Eastern States Tuberculosis confer ence, held at The AVeirs, N. H. In support of his optimistic views, Woctor Wight presented an array of facts and figures sliowing the current progress' of the campaign. Facts and Figures. “During the lost 12 month.s, federal, State, and county veterinarians, work- j ing under the uniform co-operative ) plan, tested more cattle than duVing I any other 12-month period. During two of tlie months (October, 1927, and March, 1928), the number of cattle tested exceeded 1,000,090 head and the number has been nearly as liigh on several other occasions, as shown by montlily reports. “Within the last year, 1S7 counties completed the testing of all cattle within their borders and were recog nized by the United States Depart ment of Agriculture as modified ac credited counties. This term signifies tliat infection did not exceed one-half of one per cent and tliat in addition old reactors were removed. “In 90 per cent of. the area of the United States tuberculosis infection among cattle is not more than 3 per cent. Controlled Diseases. “Along with the aggressive cam paign of eradication, tlie administra tive officials have controlled tlie spread of the disease. About 4.5,000 cattle are moved monthly from one state to another for dairy and breeding pur poses. Tuberculosis tests of tliis stock have resulted in tlie discovery and re- •moval of reactors averaging somewhat over 250 a month. Except for tliis safeguard, tlie diseased cattle would probably carry tlie infection to new herds and areas. With tlie increasing numbers of counties tliat are being freed from tuberculosis, farmers sliould- soon be ahle to obtain liealthy, new stock locally, witli benefit to home in dustry and a considerable saving in transportation charges. “That tlie eradication of tubercu losis involves sinall los^s to cattle owners, especially when The benefits of healtliy herds are considered, is shown liy appraisal, indemnity, and salvage figures. “The avefage appraised value of cattle coudemned because of tubercu losis was .8109.01 during the 12-inontli [leriod ending April 30, 1928. Tlie com bined value of federal and state in demnity and salvage WO’S $85.48. Tliis figure is within $25 of the appraised value and represents the amount tliai tlie owner received for the average diseased animal. The sum whicli tlie owner receives is commonly used toward the purcliase of liealthy stock, usually of better quality tlian tliose condemned.” Proper Development of Heifers of Importance Dairy lieifers which freshen too young, or wliicli do not receive proper feed so they reach their proper size, are often less profitable titan heifers which are properly developed. A case of this kind is reported by a county cow testing association. Two lieifers whicli are full sisters and which were in tlie same lierd, freshening at dif ferent ages. One heifer fresliened at two years of age while the otlier was bred early and was only eighteen months _oId when she calved. As a re sult one heifer will grow into a 1,200- poiind cow while the otlier is stunted. Tlie stunted heifer during the first six montlis of lactation produced 2,0”>G pounds of milk containing 108 pounds of fat. The larger heifer dur ing tlie first six months produced .3,820 pounds of milk containing 1G7 pounds of fat. Tlie larger heifer returned $54.89 nliove feed costs, wliile tlie stunted heifer only returned SIG.IG. >x-x«:-x*«:~x-x-x-x-x~x-X”X--> Hbre’s a “company” dessert that will appeal to your guests, whether young or old. It must he made sev eral hours before (t is wanted, and that ig always an advantage, since It permits the housewife to “^et the dessert out of tlie way” and give her attention to other dishes on the menu The bureau of home economics sponsors tlie recipe: ♦ .T. it; Agricultural Squibs H lb. dried apricots 2*4 cups cold water 1% tbs. gelatin 1 cup sugar cup bolting wa ter H pint whipping cream % teaspoonful salt Do not milk cows completely dry for 48 hours after calving. • • • Watch the garden for the insect vis itors A hug in time s.aves nine, and it saves tlie garden, too. « « * Diptiing is tlie only known practical method of eradicating sucking or hit ting lice from slieep and goats. W'asli the apricots and .soak them over night in 2 cupfuls of cold wa ter. Cook the apricots until soft in the water in which tliey were soaked and press titeiii through a fine sieve or collander. . Put the i/i cupful of cold water over the gelatin and after it stands for 5 minutes add the boiling water. Stir until the gel atin has dissolved, then odd the sugar, salt, and apricot pulp. Chill and fold in the cream wliich has been whipped. Line a serving dish with lady flngerg or slices of sponge cake, and pile th» apricot mixture lightly in the center I’iace tlie (ll.sh in the cold for an hou» or more before serving. Hogs soein to have a special liking for wild morning glories, and if given a chance will destroy the vines by going after tlie succulent roots. * • * Crowding young chicks is fal.se economy. Failure to give tlie cliicks .ample room is a serious mistake, for congested conditions usually lead to stunted growtli and heavy mortality. Dairy farmers are looking more and more toward leguminous liay crops for their rougiiage. Alfalfa is very profitable where the soil is suitable, and wliere liming, proper preparation of soedbed, liardy seed, and inocula tion have been attended to.
The News-Journal (Raeford, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Aug. 9, 1928, edition 1
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