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THE TRYON NEWS, TRYON, N. C.
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LAS 1 WIGHT'S UKfc
AMS
WHAT THEY MEAN
OOOOOOOOOOOOSCQOOOOOgCOCCOBCCCOOeSOgOOOOOCOOCCi
DID YOU DREAM ABOUT THE
OCEAN? '
l0 LOOK upon a calm: unruffled
sea of dreams is accounted a most
favorable omen, and should, a business
man embark -in a dream-shin and go
sailing over the plavid ocean he will
sail to the port of prospe.-ity. In fact,
Ihere Is no maritime venture which is
warranted to result In such munificent
returns as a cruise in a well-found
dream-ship over a tranquil sea of
slumber, if the mystics ae to be be
lieved. They stand ready, to insure
your phantom ship and .rargo even if
Xloyd's will not.
For lovers to embark in one of these
snips of dreams, and be waf ted over
the shining waves indicates fer them
an Increase la affection, marriage, con
nubial bliss, children and good fortune.
Merely to stand on shore and gaze
out over a sen-.of dreams "s. If -the. sea
is calm, an omen of good luck, an In
dication of prosperity. And any dream
of the sea iV?notes that you will short
ly make a pleasant journey.
If,' through your dreams, you hear
the moaning of an angry sea upon the
shore it is a sign ; that your 'life Is lone
ly through your own fault you are
too much aloof from your " kind. If
from the shore you gaze out upon an
anarry dream-sea the wise , men say
your enemies are talking about'you
which is a way one's enemies have
anyway, so It doesn't :' matter . To
dream of sniling over n stormy sea is
not a favorable omen. and if you are
in danger of shipwreck your agents
will try to cheat you md your debtors
refuse to pay up.v Should you happen
to be In -jiiil. however;;' the shipwreck
of your dream-boat Is a most aus
picious thing It Indicates rhat you
will speedily be released.-
Most authorities agree that though
your ship of dreams has "sails of silk
and ropes of sendal such as gleam In
magic lore." It is far better not to
dream of the vessel's rigging. It would
appear that the galleons of our slum
bers do not like to be. inspected as to
their top-hamper. V
(Copyright.)
How to Succeed How to Get E
rS Ahead faow , . to Make Good , E
KITCHEN
By JESSIE ROBERTS
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHiuiiinn
CABNLT
I . (. 1920, Western .Newspaper Onion.)
VERY SIMPLE BUT
BUSINESS TRAINING
00 many gifts are' willing to con
sider a course in stenography as
sufficient business training. To be
sure, there is a constant demand for
stenographers, but the' girl who .can
possibly do so should study on a far
broader basis. A stenographer usual
ly sticks pretty steadily; in the same
rank. It is the few only who rise to
important positions, who come to run
their own offices, or graduate into be
ing private secretaries. ' -
A sound business training-is a most
valuable possession. The girl wlio has
it can afford to take chances. If she
Is s with a firm that shows no inclina
tion to promote her, or to use her to
the best ability, che can quit and look
for another position and be sure to
find it For, leMt be' said right here
and now, the girj who really knows
business methods, who is capable of
managing an office, the girl who can
take, responsibility, who is accurate
and who makes fiyM use of her intelli
gence In business hours Is still the
f There is no age limit ' Many' people
. do not learn how to live until they
are past fifty. Gladstone, at eighty
six, was brilliant. Goethe, at eighty,
four, found life full of Interest You
are never old until you think you are.
CARROTS 1U VARIOUS' WAYS.'
Carrots contain iron and other min
eral matters especially good "for, the
blood, , and be
cause of. this min
eral content are a '.
vegetable, which.
should be served
often, especially
in families with
growing children.
. The common way
of serving them Is creamed, or cooked'
and served in a white sauce. We tire
of having any food served In the same
way time after time, so the following
recipes may be suggestive of different
ways of serving this wholesome vege
table:
.Carrot Glace; With' Cream. Scrape
the carrots, cut In halves or quarters.
according to size, . then , cut, in short
mre gin. To. many girl, save the.r U- .' ""IJ2
r
I
SCHOOL DAYS
-
' E 1" ,S
' -"' ' '
real Interest and their cleverness"1 for
the time spent outside the office. At
work they fall into a dull routine and
stay there, doing the same' thing day
in and day out, and doing It rather
worse as time goes on.
If you cannot get your business
training before you begin to earn your
living, do it .afterward. Nowadays
there is plenty of opportunity. There
are extension courses and home
courses, evening schools and lectures.
Cover with cold water and! cook 15
minutes, then drain and rinse and add
boiling water; for each pint of water
add n half teaspoonful of salt, a table-
spoonful of sugar and two tablespoon-
fuls of butter; cook until the carrots
are tender and the water is reduced to
a sirup. Stir the carrots In this sirup
until well glazed, then add hot cream
to cover ; let simmer for a moment and
serve at ouce.
Cream of Carrot Soup. Cook until
tender a pint of diced carrots, drain
There are publications devoted cO busl- flnd throu a gcald
ness that; are of the greatest value. a , OQlon
ana tnen u.er are u uw-w-u. and a , pInch of nutmeg; remove the
constantly available right where you on,on mlnutegf add the carrot
wk. . , i . 14V ... . pulp, salt, sugar and a few dashes of
Don't be satisfied with half mea cayenne. Melt a tablespoonful of but-
ores, shoddy effecta. Think of your tpr ln a fiaucepan; add tablespoonful
job as an Interesting, a vital part of Qf flQur an( coQk gmooth. add by
your me, ano wep uu u. .uuu. thinning with a little of the milk to the
auvancemeni.. earnea umanaruicm.
. f
: A I llf:y mm tr -f,(
- Vri III llltli ' j " I,
To stay In a less-well-paid, less-worth
while and less Important position than
you are fit for is a crime against your
self. Do it long enough and you will
begin to deteriorate.
(Copyright.)
1)
It Might Have Happened.
The Immortal 'George What a
pretty tavern. I do not remember It.
I had better stop there and refresh
myself.
Aid But,general, time presses and
you have already entered 3,000 tav
erns, stopped under twice as many
elms, not to mention the wells and
fountains.
The Immortal . George I know, but
the thlngjias become a habit. ; I must
keep on stopping. Posterity expects
it. Cartoons Magazine.
hot soup. Cook until well blended,
stirring' occasionally. Serve Jiot with
croutons.
Browned Carrots. Take uniform-
sized carrots, scrape and cut in halves.
Parboil for 15 minutes, then arrange
around a roast of mutton and baste
with the fat to brown. Serve around
the roast when it is served on the
platter. .
There are many meat sauces and
soups which would luck in flavor If It
were not for carrot. even In small
quantities, which gives a most appetiz
ing flavor.
THE ROMANCE OF WORDS
"60CHE."
LIKE "camouflage," the lerm
"boohe'4 as applied to the
German soldier during the World
war, had its origin in the -slang
of the Parisian army where it
has been used for years, though
it has not slipped into the dic
tionary of the French academy.
According to M. Maurice Don
nay, . the Parisian playwright,
"the word boche Is not a creation
of the war, for, In French slang,
it Is a frequent occurrence to
substitute 'boche' or 'oche for
the final syllable of a word, thus
treating the original term In a
manner which signifies contempt
or disrespect. Taking the French
word for German. ' Ailemand.
dropping the last syllable and
substituting 'boche,' we get
'Alleboche,' later shortened to
'boche' or 'contemptible Ger
man.'" The fact that this term annoy
ed the former kaiser is apparent
from his protest, early In 1918,
against the "detestable word
boche" and his satisfaction over
the report that its use was be
coming more infrequent in
France. But, with "Hun." the
word will, probably remain one
of the landmarks of language
growing out of the war.
(Copyright.)
MOTHER'S.
COOK BOOK by
The ripe rosy apples are all gathered in
They wait for the winter in barrel and
bin; '
And nuts for the children, a - pi
store, '
Are spread out to ury on the broad attic
floor; -'
The great golden pumpkins that grew to
such size 1
'Are ready to make Into Thanks jd vine
pies;
And all the good times that the children
hold d( r '.
Have come round again with the feagt
of the year." '
vSSL
Jfhen evry soldier ln the ranks
fears that his loss means the fall of
the cause an army Is resistless; When
each mason lays his stone as though
the walls cannot s.and except through'
his skill; when every woman , bleeds
at the wail of grief and the moan of
hunger, convinced that her hand alone
can ease and her loaf alone succor,
then and only then shall our mastery
endure. Herbert Kaufman.
THE seamstress who is equal to
makincr slmnle frocks for herself
or her daughters, is able to touch up
even the simplest of them with distinc
tive details in their construction, or
in embellishments. Dress that has
both simplicity and originality simply
compels admiration from those who
know the best when they.s?e it, and
these are the elements that gentle
women love In all apparel, from hats
to shops. Above all they are the ex
cellences that the business woman
should look for, and look until she
finds them, in coat, frock, hat and all
accessories of her outfitting.
It often happens that a good seam
stress has no talent for designing and
It Is much better to be a good copyist
than a bungling originator. Depend
ing on patterns for the foundation of
her frocks she can follow her own
ideas In color combinations. In hand
needle-work, embroidery and other de
tails of construction.
The two practical and sracefal nx
els shown here are commended to t!
home dressmaker. They are ma& t
wool Jersey that handsome ind q.
mussable fabric that is so stronj'j .
trenched in the esteem of women. Tk
one-piece frock at the left has n3
and collt.r, also facings of the pita
at the side, made of duvetvn in
trastlng color. The collar and cj
are ornamented with needle-work i
heavy silk floss. In color cor.;
tion and in needle-work dtsi, rJwi
are opportunities for use of in!;vihd
taste. The other frock hns 2 plaij
skirt and overblouse with yam as
broidery In two colors used for fa
oration. The girdle is made of jn
also and may be braided or crod;i
Blouses of this kind are prettily trim
med with flowers crocheted 'of yan
and sewed on, their foliage ands.ea
simulated ln simple stitches in ran
on the blouse.
Bri ef Story of School Hats
ntlful
SEASONABLE GOOD THINGS.
Cranberry Ice
Cook the cranberries a for sauce ;
add an equal amount of sugar syrup
and freeze. Serve In tall glasses with
the turkey course.
The chicken pie may be varied from
its usual appearance by .covering the
top with- small ; light . baking powder
biscuits and baking as usual.
Glazed Onions.
Use the silver skins, boil until ten
der, than cook Id. butter until brown
ana glossy, rnese with boiled turkey I 4"
prove a better combination than
creamed onions.
-O-
Extrawd'n'ry.
An amazing report reaches us from
'Yorkshire. It appears thai: a cente
narian has been discovered who is un
able to ead without glasses or even to
twalk to market once a week. Punch,
JLondon.
. ' -O . -
-MILITANT-MARY
low; add the cubes of egg plant, drain
ed, n' cupful and a half of bread
crumbs, half a teaspoonful or more of
salt, a dash of paprika, a cupful and
a half of tomato; stir until well heat
ed, turn into a buttered baking dih.
cover with three-fourths of a cupful
of cracker crumbs mixed with three
tablespoonfuls of melted butter and
cook in tlwf oven for 20 minutes. -
Chestnut Stuffing. .
Blanch- one pound of Italian chest
nuts, boll taitll tender and put through
ai ricer. Add one cupful of bread
crumbs, onet-half cupful of shortening,
on and one-half tablespoonfuls of
poultry dressing and one-half cupful
off seeded raisins, with salt, pepper,
ceiiery salt, sugar and cyensa to- taste.
Sills well aindl use for turkey; or gam.
i$X 1920; Western Newspaper Union.)
-O
THE WOODS
BY DOUGLAS MA1XOCH
00mT00rm0x00yO-
SUCCESS.
5oi7)en)e
b!es5edwitb-braiw
ore'KOT
beneath our ,
XJroooflaae,ARE
ALL-AClVER
; LDTf
71
.decWedi.;
mmm
Turnip Croquettes.
; Boil and ' mash the turnips; add
third oV half the quantity of mashed
potato and . one or two beaten eggs ;
aaa meiteci nuuer ana, ii 100 stirr, a
little milk. Mold in the desired shape
and, roll in egg and crumbs. m Fry ln
deep fat. These may be all prepared
and reheated when ready to serve.
To Boil a Turkey.
Stuff the turkey with chestnut dress
ing the same as for roasting; wrap in
cheesecloth and plunge Into a kettle of
; boiling water, using as little water as
possible. Cook very slowly uhtll ten
der. ' Garnish with strings of cran
berries or small sausages In links, in
fact-any garnish used for a roast tur
key1, may be used.
Eflg Plant, Creole Style; :
1 Cut a large plant in slices; pare off
: and discard the skin, then cut in slices
and the slices Into ; half-Inch" cubes,
I'our boiling water o-ver the egg. plant
and cook until tender about twenty
minutes Melt two tablespoonfuls- of
butter, in a saucepan ; add two onions
' -hopped fthe;' half a green ' pepper
rhopned; stir mitt' cook untlt thil
onions are softened and slightly yel-
AJ niighit the tank conduxrloe goes -
Along tlae skidroad throoh , the
. .. trees: v
AnT sprlnklies on the crispy snows r '
Tie- water thet will fall an' freeze;
TTiasv by the aid of to device,
Lays d6wn an avenue of ice.
At morn the1 busy teams will bump
Along the way with mighty load
An find a passage to the dump
Along the tank conductor's road
Will pile their creaky bolsters tcXL
An brag about the loads they pull.
There ate a lot of us, I guess,
- Who call ourselves elf-mada an'
; : such.-;;" ; .' -.::' '-
Who talk about our own success, '
Yet haven't done so very much. ,
Fer, ten to one, some other cuss ;
Went out an' Iced the road fer us.
- ... . (Copyright.)
, - ; O
( : The Latest Thing in Tips,
A neryous. old lady was .about. W
cross the channel, and as she went, an
noairu oegan Inquiring diligently for
the captain; On being asked what she
wanted to see him for,. she said:; "I
should like to give hinVa smalt ep
to keep off the rocks.' London Morn
toff Post.
f
A CHAPTER ON POTATOES.
One of the best practical substitutes
for a slice of bread Is a potato. The
salts of a potato
are valuable in
building body tis
sues. When
Dated it is one
of the most eas-
iry aigestea . veg
etables.
Potato Puffs.
Add one-half cupful of milk to two
cupful of mashed potato and beat
until inorougniy ineaoed. Add two
beaten eggs, a teaspoonful of salt, and
gradually one crrpfnl of grated cheese.
Bake In a buttered baking dish in a
slow oren.
snepnertrs Pfe. Put flafced fish In
a Daking dtsn: Add a sauce made of
a tabrespoonful each of flour and fat.
one-half teaspoonful of salt, a dash of
pepper ana a ctcpful of broth. Cover
with two cupfuis of mashed potato.
bros with cream or fat. and brown in
a hot oven.
Potato O'Brien. Make a sauce of
owe tablespooosfful each of fat and
floaar. one-half cupful of . skimmed
mirk, one teaspoonful of salt and a
dWb of pepper. Mix two cupfuis of
diced cooked" potato with one green
pepper cooked and chopped and one
half cupfur of grated cheese. Mix
with the wbite sauce and put into a
bisking dlsln and brown in a "hot oven.
Canned red pepper may be used In
place 6f- the green when that cannot
be obtained. ,
Potato and Lima Bean Loaf. Take
one .and one-third cupfuis of lima
beans cooked and put through a sieve;
add two tablespoonfuls of fat, one
fourth of a cupful of milk, one tea
spoonful of . salt, one-third teaspoon
ful of sage, two cupfuis- of riced pota
to. Add to it one-fourth t a cupful
of milk, salt and butter to season.
Put the first five Ingredients Into a
buttered baking dish, cover with the
potato blended with th? milk and sea
sonings. Bake In a qui ck - oven. Serve
with tomato sauce. ; ' - '
Potato Peanut Loaf. Take one pint
of mashed potato, one cupful oi
ground peanuts... or omhalf cupful ol
peanut nutter; two reaspoonfuls oi
salt, one-half teaspoonful of paprika,
one-half cupful of milk,, iwo : table
spoonfuls of melted fat and two well.
beaten eggs. Beat the entire mixture
together and placeiln a greased baking
dish'; set in a second t pan containing
hot water ana bake In a hot 'oven nn
til firm. -Serve with tomato 'sauceJ ;
I K V',
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THE story of hats that are worn
by school girls is brief this sea
son and; Its main points may be .gath
ered very quickly from the group of
hats shown here. There sprung up be
fore school bells began to ring a de
mand for tarns, that 'included those
for school girls but was not by any
means confined to i them. ' In answer
to this call : came' tams and more tarns.
One would not believe sogreat a vari
ety in one kind of hat could be made,
and the school girl found In them ex
actly the things she liked. These tarns'
are made of various kinds of cloth
having a shaggy, velvety or suedes
like surface, and are finished off with
yarn" pompons, yarn or silk tassels
or are without any ornament.' There
re some velvet models among, them.
Two. pretty rtams shown in the pic
ture bring but the- differences that
appear in the construction of the tam.
The hat at the left has a crown made
of sections of shaggy cloth sewed to
gether and topped by a
It is amounted to a straifni
nne Of &
face and falls to the right u
The hats in the center of
and at the lower left nana
are popular felt -shapes finls" &
bands of grosgraln r;Mon- olarS,!
macie in a variety oi v - r
? V a. has
ine tam ai me rjfeiu
made of -only two pieces,
vprv diimbl- and "cla
malnlng hat Is less simp ,e- ' tcr3
draDed crown of duvetyn an
(III- .
rrochetw
ii hrfm nf-nfirora cioi- j nrff
Mb m-m w H i, .rwi -
balls suspended ou liV ,
that hangs from two ,irf
miss.
corruoKT n
t
(