ii - wi ' """" ' " ' L ' - ' ' ' . aacnpn-iKi"-iii,v. .., -....-. . aBa
- ; THE TRYON NEWS, TRYON, N; a ; , ;
THE INTRICATE
STORv
Pageant of "The Spirit-of Temperance
I Tze Kitchen
OF
SHOPPING Ea
met -ss
I. 1J20. Western .Newspaper Union.)
' Let others cheer the winning man;
there's one I hold worth while
Tis he who does the best he can. that
loses with a smile.
Beaten he is. but not to stay down
with the rank and file.
The man will live another day who
loses with a smile.
Arthur Beer.
4
iao
iCrijWci RIJIL 'Wat It H Mmm -Li$j-
1
"The Spirit of Tempera m-e," a pugeaut depicting the growth of 'lie United States Constitution up to the eighteenth
amendment; featured the fifteenth . international congress against alcoholism, held, in Washington. The pageant was
staged on the east steps of the capitol. The, photograph was made while the famous dry amendment held the
center of the stage in a garb which to some of the spectators seemed more 'somber than that of his black-robed
brothers. '
Artillerymen Make Fine Scores in Maine
United States artillerymen tiring eight-inch TNT shells at Kotkport. Me. The shooting was particularly good,
and the targets were punctured regularly. This photo was taken during the target practice by the Porty-Se
ond regiment of railroad artillery.
Distilling the New "Straw Gas"
Wti m mi
COUNTERFEITER AT 92
SEASONABLE GOOD THINGS.
The lima bean lends Itself to so
many good dishes, hot and cold, soups
as well as saiaas
that it should
be; often upon our
tables.
Italian Lime
Beans Cut one
third of a cupful
of fat salt pork
into dice and fry
until brown. Add one large onion
sliced thin, remove the pork and bits
of onion and add the cooked drained
beans to the fat in frying pan. Add
six tabiespoonfuls of tomato Juice or
catsup, season to taste with salt and
pepper and cook until dry. -'
Frozen Chocolate Pudding. Pour
one cupTuI of boiling water over one
half cupful of sugar and six ounces
of grated chocolate; stir until thick
and smooth, then let cook. Mix light
ly three cupfuls of whipped cream
flavored with vanilla, turn into a fancy
mold, cover securely and pack in Ice
and salt. Let stand tor five hours.
Serve with preserved strawberry
sirup.
Stewed Beef and Cucumbers. Take
a round of beef weighing two to three
pounds, brown it quickly in beef drip
pings. Remove to a deep kettle, and
brown two sliced onions and three
cucumbers which have been pared and
quartered and the seeds removed. Add
these to the meat; then to the fat in
the pan add sufficient flour to absorb
ft. Stir until browned; then addiialf
a pint of boiling water. i?o this add
an equal quantity of stewed and
strained tomato; pour over the meat,
season with salt and pepper, cover and
simmer for two and one-half honrs.
Serve the meat 00 a platter with the
vegetables and the sauce around It,
garnishing with triangles of fried
bread.
Surprise Pears. Pare and core
pears and put V bit of preserved gin
ger into the center of each. Season
cold-cooked rice with sugar, salt and
lemon juice. Make the rice into' a
paste with the yolk of two eggs well
beaten. Cover en-ch pear with rice,
dip in crumbs, then In beaten egg,
thn crumbs and fry in deep fat.
Popovers. Beat two eggs light and
mix with ta pint of mfTk. Pour grad
ually over a pint of floor sfted with a
teaspoonful of salt and1 beat well. Fill
hot greased cups two-thirds full and
bake In a hot oven for thirty or fqrty
minutes, according to size. Ferre at
once.
VvJ '
i
tmsmmmm
p- mm
J. C. fe. CO.' OTft
V A "
B
AGS. endless In variety and uses.
are made of many materials, but
vivid and splendid ribbons appear to
stimulate the genius of designers in
the direction of shopping bags. Mil
linery fairly revels too in these gorr
geous ribbons, that do so much to
tone up the brilliant hats of midwin
ter, but it has come to pass that bags
dispose of many more yards of rich,
brocaded ribbons than hats find a nse
for. Some fortunate darlings- of the
gods can indnlge themselves In hats
with bags to match, many others con
tent themselves with bags or with a
hat made of these gorgeous stuffs.
In any case they carry a flavor of
genial opulence along with them.
A hat and bag to match made of
rich metallic broended ribbon holds
the center of the stage In the elegant
little company shown above. N"eariy
always brocaded ribbons and plain vel
vets bear each other company In hats
of this kind", but in this instance a
plain, heavy satin ribbon Is used for
the turned-back band across the front.
If Is fastened at each side with a flat
c&hochon of narrower satin ribbon
(braided Into a cord) and five f?hort
entfs are posed . under the cabochons.
the ' companion bag emptors an em
bossed silver ir,oi;n:n -
jewels and is finish,',: v.-itt, a
like those on the l.at. IVarfc
ver brocade, in :i !!,) t.,.,,,
1 li!!i;ii,t nm
tern. m:ikes n ioi- f,
and for the oilier ! :. of th'
hape. shown in t j.t -UrH
there is a world of i;uun!S t0'
from. .
'The third bag is a wrv (y'd J
handsome combination of bn
- 1 f 1 . 1 n .1 I
-ttii-u uni jmuiii ru 11m. It ni;!!;l
good DegJiimng v.-t!) ;m un5
mounting of silver ni.i follows it n
a vivid brocadetl riii.on tiody har
plain satin ribbon sV'rrw! an-ossh
lower corners. The two rith.m a
well together, the f?: in ro!ir
sizing the vividness ami riebwd
the brocade! pattern.
Changeable taflVius i:;a'r;e il
bags; the new coi!u!''l m.mn:
harmonize with this silk. I m tlienj
plenty of ba?s made ,.virln;:t
ings of any kind. Th' liave hanl
of narrow ribbon usually. Velvpthtj
ornamented with liratN or Sn:sta
with' bead fringes aie Mxjietin a
pended on fine sneel chains to tm
spond with .the steel ?m glass bJ
used. In their adormrent.
About Those Whimsical Brims
r
Tou bave eyesight and hearing and
speech. Tour limbs arc sound. You
use your arms and your 1ks and your
hands as freely as e,rer. What in cre
ation are you -wu.il ills' abut? IX one
spot is crowded, ro whertr they reed
et crowd. If one resource faUs you,
lavent aiwrthcr. ICaufrnan.
IN" CHESTNUT TrWTE.
This photograph shows H. E. lloethe, Jr.. department of agriculture
expert, distilling "straw gas." a product which can be used for botb Illuminat
ing and power purposes. The gas is produced from wheat, oat Or ry straw,
or from corncobs, cornstalks and other vegetable matter ordinarily thrown
away. 1 Fifty pounds of straw will make 300 cubic feet of gas, enough to run
a light automobile 15 miles, but the present problem Is to condense the. gas
so that it can be transported readily.
Taking of Montfaucon Is Reproduced
There's no place for me Fro too
oht," said this old man. William Snrith.
he the county jail at San Jose, (al.,
where he was held; as a counterfeiter
despite his 92 years. Smith began
working for a living at the age off 12.
berag an orphan. Many years rater
he became paralyzed in one arm, and
raised a $1 bill to- $10. For tba he
was , sent to the- penitentiary, and
when he came out., he says, he could
see nothing to do except to raise more
bifls. "I was trewted better in. Jail
than ever before h my life," he said,
"trat if they send4 roe back theo it'll
fcSIJ me."
Shellac Product of Insect
The useful shellac Is the product
of an insect. As soon as it emerges
into the world,. the Insect loofrs around
for a suitable place to begin operations.
which consist of thrusting Its beak In
to the trunk 4" a tree on witieh It wiis
Dorn. In this manner It absorhs
quantity of the sap. which is exuded
from the pores of Its body until it is
completely covered. The insects , are
scraped from the surface of the tre
trunk, and shellac of commerce is the
result.
, ,mT vM-M..wwwi(,WW(,yWW
The attack at Montfaucon, France, during the Meuse-Argonne drive of
he American divisions, was reproduced by the war department at Camp
Meade. Maryland, for the benefit of the Veterans of Foreign Wars. The sham
battle, the largest ever staged by the war department, afforded the nearest
approach, to modern warfare ever seen in the United States
Many Sugar Substitutes.
The sugar substitutes of the Phila
delphia Commercial museum include
glucose, honey, maple sugar and milk
sugar, together with saccharine, the
coal-tar product having 60 times the
sweetness of cane sugar. There ore
such foreign sweets as barley sugar
from Japan, palm sugar from the Jast
Indies, and palm syrup, American
sorghum molasses is shown, and there
are special syrups for confectlonm-i,
soft drinks, medicine, breads and
pusiry.
The cooked chestnut is- not rtrttrly
:o popular as It deserves to be. Any
time er labor en
tailed in Its- prep,
aration is n-aaply
reDaid by the re
sult. Chestnut Cus
tard! Bleach,
boll until soft,
and tr. a s h
through a cotander a quantity of chest
nuts. To one cupful of the chestnut
pulp, add1 thtree egg yolks- with one
beaten- whfte of egg, one cupful of railk
and half a teaspoonful of vanirr ex
tract, and1 srogar to taste-. Pomr into
a buttered baking dish, and bake slow
ly. M"ake a meringue with the re
maining whites and tvo- tabiespoon
fuls of sugar, and bake- slowry eo re
turning to the oven. Garnlslr with
preserved eberries."
Imperial Chestnut PUdchiw. Take
one pint of chestnuts, one pint of al-
morois, two eupfuls of sugaar, the yolks
of si eggs, two cupful of cteam, two
cupfitais- of boiling water, one pineap
ple or a can of the same, and one
poHwi of candled fruit. Shell and
bliftaeb the chestnuts and cover with
befTTttg water and cook until tender."
Drafn and press through a colander.
Ort the candled fruit into bits, shell
and blanch thealmods. Boil the sug
ar and boiling water for a quarter of
an hour, then add the beaten yolks of
the eggs, remove from, the fire and
beat until cool Now add the fruit,
croam, almonds, chestnut flavoring and
a quarter of a cupful of orange Juice
mix well and freeze. Pack for five
hours to ripen.
Mashed Chestnuts. These mar he
erved as. a vegetable or as a cake fill
ing. Put boiled, blanched chestnuts
through a ricer. season with salt, but
ter and cream as for mashed pota
toes. For puddings add flovorlng, su
gar and a pinch of salt. '
Chestnuts and Ham. Place alter
nate layers of thinly sliced cooked ham
and, mashed chestnuts In a baking
dish. Season with minced marjoram
and sage, salt and bits of butter to the
top layer of chestnut pulp. Bake un
til brown on top.
7vw
N SOME seasons milliners appear !
to center attention on the brims !
of hats and at other times it is the
crowns ihat command all of their con
sideration Just now, In winter milli
nery, crowns are playing an inconspi
cuous part. They refuse to take' any
responsibility, being soft and unsup
ported, their contour Indefinite, except
after they are adjusted to the headJ
Occasionally when assisted by a side
band they are equal to supporting a
little embroidery but usually they are
merely a soft covering for the top of
the head in all fabric hats.
Meanwhile designers are showing
just how many things can' be done
with brims. They are fanciful eccen
tric, whimsical, and they - are exceed
ingly pretty and becoming. With the
advance of the season and the ap
pearance of midwinter hats for formal
wear a great many handsome velvet
hats show brims of - uneven width
and in .addition to mere unevenness
they are spilt, curved, dented, slashed,
folod and draped. Their ways are
devious and there is no , telling what
will happen to them next, but It is a
safe guess that they will not return
the rtftf
Typical brims apr.'r lu Zil
of hats shown In th picture.
slasK
mem nas a very uk
at even intervals. 1
vet and its edges are boun0
. .. . fo lace
Deaver ciotn. a ru t -
sign is embroidered aa"" -
rrnwn with nncrora : am evu
flat bow of ribbon Is l5
brim at the front. A
in shapes has an upttirnea
brocaded satin, folded ?nto a v-
... fiu vntn nrt Dan
me cenxer wiui vnn' qj-
ments placed in the folds. .
trjrnPd hrim draned with emin-
velvet Is pinned to the duvetyn 1 c
with two large, ornameptal T
shape of black velvet. faoi
has a brim that widens at
r
where it is split. j
mh1 ttii 1 1
curves upwuru au
ibto a hat that is as beaut.in
eccentric and the slm-iest fc
goup contents Itself with a p
of velvet petals. cha:n-stitcw
heavy silk.
to the straight and narrow path for
Rome time to come.
MSb. 1J0. Western Nw
tr
a m