Newspapers / Polk County News and … / March 5, 1921, edition 1 / Page 2
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STREET APPAREL The Kitchen '.'. ' i C ; mstanceTalmadge FOR SPRINGTIME Cabinet . . - - - !':;';& 8 -v FOUND UNDER A TREE NO ONE ever knew how it! came there, but f ter it was all over, Mr. Fox, who visited the farms often r than any of the others, thought that some one had a picnic In the woods and left it under the tree. It was a box, not a very ' large one, but large enough to attract Mr. Fox aa be walked through the woods one day under the bushes and back of the trees. . ' V- t'"; -t-O He, being a very wise and cautious fellow, did not touch it, but ran over to Billy Bossum's house to ; tell him about It, and Billy, being very curi ous, ran with Mr. Fox to where the box was coder the tree. But after looking at it a while Billy possum decided that Tim Coon was the boy who should be given a chance to investigate; that is, to poke the box with his nose or paw and see what would happen. So over they went to Tim's house and told him about their discovery. "W did not want to be selfish," said Mr. Fox, "so we came for you to share In the fun of seeing what is;ln It." Tim was. very much flattered when be heard this and off he went to see the mysterious box. ' Mr. Fox. Tim Coon and Billy Pos- 1 GOTTA more -, deesgust now as lasa week when I first come Wash ington, capital da! Unitda State. My friend teila me everybody come een da congress for maka da law. But seema lika only ting he ever make ees da speech and da meestake. BJghta now ees greata beega fight for da league of nation and da peace treat. Da peace treat, was for stoppa da war and da league of nation for maka heem stay stopi President Weelson throw up da job over here so ran go to France and maka dat ting. And when he getta all feex and breenga home da con gress try putta on da bum. Dat way es jnsa lika da leetle keed whosa mamma senda heem een store for buy da eggs. He getta eggs and tarta home and when getta almosta back, some beega boys maka heem drop. Now I tink ees no maka so moocha deefrenoe eef .da eggs was -fresh or rotten when he leava da store, but ef dey getta broke ees preety tough on da keed. Dat, ees so gooda way I. can explaina da fight wot ees go on now. : - But da Presdent Weelson maka one meestake. When he maka dat league for nation he tink would stoppa alia da fight. Eef he can go back to France and maka one for stoppa da fight een congress I tink would be gooda suggest. I dunno eef I gotta rlghta Idee. Wot you tink? O HOW DO YOU SAY IT? By CN.LurU Common Errors in English and How to Avoid Them THEM," AS AN ADJECTIVE. THE use of such expressions as "I saw them boys there," is, of course, one of which persons who ex ercise even a moderate degree of care ts speaking, would not be guilty. Yet the use of "them"; as an adjective is not limited by any means to those who are uneducated or careless in otter respects. Perhaps this Is due, as are so many other examples of .In olegant or' faulty speech, to the effect of constant., repetition. A person pf cdncatfon hears others employ the ex pression, "them boys," or "those' kind,- and similar ungrammatical ex pressions; .and falls unconsciously in to the same errors. ?Tnem" Is a pronoun, third person plural, objective case form of "they,", and should never be employed as an a-djectlve, before a noun, Uistead of mtStostT or "these." Therefore, "1 saw then boys," and similar expressions,' rTzfretd be l saw those boys, or "I cstr tbcs9 boys.- etc. ft, tress or fS . -u mt M 11 uea. from all sides there seemed to oe nothing that looked like a trap. "What are you all looking at?" asked Jack Blackbird, locking down from the tree overhead, and when he saw the box he flew down in a hurry to look it over. "Poof he said, with a toss of his saucy head, "it won't hurt you," and he gave it a poke which turned the box over and there on one side .Tack saw a little hook which held the cover. Ail three animals moved back a lit tle as Jack pecked at the hook with his bill and they looked on with wide open eyes. "Peck, peck, peck," went Jack Blackbird, and then the hook slipped back and off flew the cover and up jumped a hooked nose little fellow who had on a pointed cap and carried a stick in one hand. The funny little fellow jumped so hard that his spring gave way and up lie went with a bound into the lower branch of the tree, where he caught on a twig by the back of his red coat. All the animals ran Xp a, place of safety and Jack Blackbird 'flew to a nearby bush to see what had hap pened. Mrs. Bluejay soon told them, for she lived in that tree and her peace had been disturbed by what had hap pened. "I should like to know," she said In an angry tone, "If you fellows haven't anything better to do than play with toys and scare a body nearly out o' their senses. "Here" you have sent this creature up here In my ' tree and my children will never learn to fly while It is here. It will frighten them so, and I sup pose I will have to remove it. I will pick out your eyes if I catch any of you around here again." Then down to the lower limb flew angry Mrs. Bluejay, and. giving the little creature with a crooked nose a vicious peck, down he fell right on his face, while all the animals, ns well as Jack Bluejay, went home as fast as they4 could. ; f "I am sure It was a toy left there by some -children," said Mr. Fox that night when they were talking It over; "but you never can tell and it pays to be careful, I find." , .' , (Copyright.) Pearls and Rubies. "Pearl" Is thought byr some. writers to come from the Latin "pirula," meaning "a little pear," because so many, fine pearls were .pear-shaped. "Ruby" Is thought to have been so called from "ruber," the Latin for "red." but it may be that the word "ruber," meaning red, was derived from the name of the ruby. BEAUTY CHATS By EDNA KENT FORBES BEAUTY FOODS ASIDE from the question of which foods make for fat or for slen- tlerness, Is the question of which foods make for beauty. Certain fruits and vegetables do have a direct effect upon the looks, and the woman who Is try ing to improve herself would do well to use them frequently in her diet. m C WMtvrn Ncwspaptr Unlaw Much of Your Beauty Depends Upon Your Food. Any food containing olive oil is usually, good for . the complexion, Olive oil itself Is splendid for the complexion, but It . will make fat and must - be avoided by women who; do not wish to gain. The young women of Italy have wonderful skins, In deed, they are world famous for the soft, creamy tint of their: skins; Three things, olive oil, wine and garlic, are used more than any other foods in their diet. The oil brings Iflesh, the wine makes blood, the trar- ixc acts as a general cleanser for the system. t t ' ; Olive oil , can be Included 1n any diet, 1 th pleasant way being as mayonnaise upon salad. Wine Is not i . Why 1 i .t&Kri 3 ' A f " IS' I 1 - Constance Talmadge, the charming film star recently became the bride of a wealthy tobacco merchant and Importer. With her talented sister, Norma, Miss Constance Talmadge a short time ago entered into a three year $20,000,000 contract to produce 24 pictures a year. She recently passed her twentieth birthday. O possible in every state and no ou with an American taste would eat garlic. But an occasional dish of small onions, creamed or stewed, will make an excellent substitute. Car rots are also beauty foods; they en rich the blood andrpurify it. Spinach is good for the complexion, for it purifies the blood. Apples - tone up the whole system, orange juice is laxatlvQ and grapefruit has a health ful acid. Toast is better than bread, for all the indigestible parts of bread are removed by the. second baking. (Copyright.) O Haw ItflSbriEd 1-L COFFEE. " HILE coffee was unknown to the Greeks and Romans, it was w used in Arabia as early as the Fif teenth century. Plants were carried from Mocha to Batavia in the Seven teenth century, and to Martinique tn 1720. The first coffee house in Eu rope was at' Constantinople in 1551 ; in England the first was In London ii 1652, and in .France at-Marseilles in 167L " (Copyright.) : O :.: r A LINE 0' CHEER By John Kendrlck Bangs. A PLEDGE. DO WHAT they will For sood or Jill ' Unto the League of Nations: The Treaty take - Or let. It' break,. t -' . Beneath the ' Reservations - My hand and heart Win do their part With Treaties or without them To stand for good i And Brotherhood . When Huns or others flouts them. s : ; v (Copyright.) . -O- In North Australia there are certain cannibal tribes who make a practice of eating thtelr. slain friends, tmt not ttelr enemies. I, 1921, wstm wwbp ! The happy, man 'is he who ,1b cheer. ful with moderate meansrhe unhappy he who is discontented in the midst of plenty. Democritus.- . SERVE SOME SOUP. vm onnnfuls of leftovers of vege tables, steak bones, broth from corned - D e e, I o r i r w um tongue, a cupful of gravy or less, celery 1 eaves, - parsley these last may be dried and kept in bot tles in fact any thing that is good, no matter how small the quan tity, may be utilized In a soup. The trimmings sent from roasts, the bones, of fowls as well as the feet may be, used. The soup course planned and prepared from such combinations as above mentioned may be served at a very . low cost. An occasional day of cream soup may be served to add va riety. .- :- , ' ''-'- Clam Chowder. Pour two - cupfuls of water over one quart of solid clams ; rinse and remove bits of shell. If pres ent. Strain the water and clam juice through a double cheese cloth. Re move the hard portion from each clam and chop fine. Cut one slice of salt pork into small cubes and cook until well browned with cne onion sliced thin ; when the onion is yellowed, add the water and clam juice and simmer ten minutes- Parboil, one pint of sliced .potatoes, drain, rinse in cold water and drain again ; pour the wa ter from the onions and pork over the potatoes ; add more water, if neces sary; also the chipped clams, and let cook until the potatoes are tender; add the soft part of the clams and cook three minutes. Make a .sauce of one third of, a cupful of butter, one-third of a cupful of flour, one teaspoonfut of salt, one-half teaspoonful of pep per, three cupfuls of milk; cok until smooth and thick, then add one cupfnl of hot cream ; combine the two mix tures and serve at once. Cream of Salsify Soup. Scrub six good roots of salsify, cut off tops and let stand In cold water until ready to coek. Cook in boiling water until ten der, press thrpugh a fine sieve. Put the pulp 'with a sliced onion and two' sprigs of parsley Into a double boiler. Add a pint of milk and let stand on the fire until needed. Melt one-third of a cupful of sweet fat, add one-half cupful of flour and cook Until smooth. Add one teaspoonful of salt, one-half teaspoonful of paprika and one quart of bubbling hot milk. Then add the salsify and milk and press all through a fine sieve. Reheat and add two well- beaten eggs mixed with a cupful of cream. Serve hot. The yolks may be ceoked in the-soup and the whites beaten stiff and placed on top of the hot soup as a garnish. It is difficult to be always true to ourselves, to be always what we wish to be. what we feel we ought to be. As long as we feel that, as long as we do not currender tha ideal of our life, all is tight. Our aspirations rep resent the true nature of our soul much more than our everyday life. Max Muller. SEASONABLE DISHES. A potato salad is a favorite dish with the majority of people. A salad made from such vegeta bles as potato, beets, cabbage or others should be well seasoned or mari nated with some sea yoned dressing long enough to penetrate the vegetables before it is to be served. Potato Salad. Cut cold boiled potatoes into half-inch cubes to make a quart. Chop fine in a wooden bowl one small, peeled onion, one tablespoouf ul of picallli, one ta blespoonful of capers, six branches of parsley, eight olives and half of a green sweet pepper. Add six table spoonfuls of olive oil, three tablespoon f uls of vinegar, one teaspoonful of salt; mix . well and pour over the, po tato ; let stand In a cool place for two or three hours before serving. When ready to serve sprinkle with minced parsley and serve garnished with heart leaves of lettuce with rad ishes cut to resemble tulips. Frikadeller Danish. Take one eighth of a pound of suet, three fourths of a pound of round steak, one small onion; put through a' meat chopped twice, add salt and pepper to taste. Mix one tablespoonful of flour with a cupful of rich milk and mix all together. Have ; a hot skillet well greased. Dip a spoon Into hot fat" and shape - the 'meat into oblong cakes ; fry a nice brown and serve with vegetables. Pork Cake. -Take one cupful each of chopped' fat salt pork and botling water. Cook together for three hour on .the . back of -the stove two : cupfuls' of chopped home-dried apples, and one cupful of molasses with- one, teaspoon: . ful of cinnamon, one-half teaspoonful each of cloves and nutmeg. Add flour to make of the deslreo thickness; mix all together with one teaspoonful of soda and two teaspoonfuls of cream of tartar. - Add one-half cupful of raisons at the last. Bake In a loaf for at. least one nour in a moderate oven. 'This cake will keep, improving ; In flavor when a month old. - HERE are two youthful followers of the mode outfitted for Easter and afterward with new. suits, new hats and new footwear. As they are experts in the art of dressing taste fully and as each has made her selec tions different from the others, it Is worth while to study the details of their quiet, springtime apparel for the street. Their suits are widely differ ent, but equally good style, their hats agree only In being small, but in the matter of footwear each has chosen plain silk stockings and low shoes to be worn with spats when the weather is cool. Th" e extremes of the box-coat style begin with the jacket at one end and end with the finger-length flaring mod el at the other. In the youthful, spring-like suit at the left pf the pic ture, there is a short, loosely adjusted IN THE realm of special privilege J i that is within i the four : walla of home all sorts of neglicees ' blossom out, as varied and unlike each other as flowers in a garden. Here splendor loving women can go as far as they like, . drawing Inspiration from all quarters of ? the earth and of other lands; and this is what thev do. If anything odd or beautiful happens to be overlooked by them, some kind genius among costumers Is sure to bring the: neglected treasure to , their notice in an alluring form, to his gain and theirs. v. Considering; everythihg. the two neg ligees shown in the picture above are quite, unpretentious,- Ohe of thenl in rose and blue georgette Is 'a lovely anci fragile looking affair in which old blue In a soft shade is posed over rose color, the blue over-garment showing a wide embroidered border at the bot tom and narrow embroidered bands pn the bodice. The underslip provides ths brief kimono sleeves, and narrow satin ribbon the loose, long girdle weighted with beads and ornaments at the ends. The loose, strajght hanging coat of satin at the right, resembles a kimono oert than anything else, but aa la- WitMh 5 ' " -Jjj & m s --lcfci r --v : ' jacket with flaring sleeves, a plaited skirt, somewhat longer than the pass ing styles, and a sash of brightly striped ribbon finished with knot and tassel at the ends. The hat of silk and cellophane braid has a narrow brim and the shoes are plain kid pumps with baby French heels. The suit at the right is a dignified model, which might be worn by an older woman. Its coat has bands ot clre ribbon as a decoration on collar and skirt, which is quite full; It owns allegiance to the coat:sleeve and is one -of r the few models having n wide .belt that definitely defines the waist line. The skirt Is a little longer than the average and quite plain; the tor ban is of deep blue Batavia cloth and cellophane braid and the smart shoes of suede with strap over the instep and the fashionable baby French heel. t!ie;Wl8"'6fiH6me. genious sf ancy has Introduced an odd drapery at each side supporting a long silk tassel. Instead of a hem at the bottom a corded edge is draped up and tacked In irregular folds. This is the type ' of negligee that is erijoying the favor of woman-kind : at present, and It is , made of tenest In changeable taffetas that furnish as beautiful colors as georgette can boast As a rule boudoir coats are. shorter than the negligee .pictured, and cut on more definite lines with set-in sleeves. They are often made with a long body hav-' ing a deep flounce set on to form the akirt, and , provided wl th pockets that are ornamental. Frills and 'ruches made of the. taffeta-- especially when their 'edges "are frayed--make the pret tiest 'trimmings. Coatee Blouse. ' Coatee blouse best describes a new type of blouse developed in satin and bead-trimmed. . . . t-. f T
Polk County News and The Tryon Bee (Tryon, N.C.)
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March 5, 1921, edition 1
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