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THE CLAYTON TRIBUNE. CLAYTON, GEORGIA.
CALL him strong who
stands unmoved—
Calm as some tempest-beaten rock—
When some great trouble hurls its shock;
We say of him: "His strength is
proved,”
(But when the spent storm folds its
wings,
How bears he then life's little things?”
WINTER SALADS.
One really has a large field to work
from during cold weather by using
canned vegetables. There is hardly a
meal that all the food is consumed,
and a few peas, with the sauce re
moved, added to the same amount of
peanuts and half as much in quantity
of chopped sour pickles with a salad
dressing, makes a good salad.
A good salad dressing which is re
liable and which can be varied as to
seasonings is the following: Heat
four eggs until foamy, add a half cup
of sugar and then turn in a half cup
of hot mild vinegar, stirring in a
double boiler with the egg whisk all
the time it is cooking. The dressing
will be creamy, rich and delicious.
The amount of dressing needed may
'he used with whipped cream for fruit
salad, with the addition of a little
salt.
Hazel Nut Salad.—Shell and blanch
filberts or hazel nuts and chop rather
fine; do not grind. Then add a cup
of grated pineapple, two chopped ap
ples, a tablespoonful of lemon juice
and a little powdered sugar. Let
stand, and ^erve with salad dressing
added just before serving.
Marshmallow Salad.—Cut ten cents’
worth of fresh marshmallows into
quarters with the scissors, add a half
cupful of nuts broken in small pieces,
the same amount of dates seeded and
cut. Pour over a cupful of sweetened
■whipped cream, stir and mix well,
then add a few maraschino cherries.
Date and Cottage Cheese Salad.—
Remove the stones from dates and
fill with sweetened cottage cheese. Roll
the dates in chopped nuts, then in
salad dressing and again in nuts. Gar-
uish with candied cherries.
Sweetbread Salad.—Cut cold sweet
breads into small pieces and set on
ice. Arrange a bed of lettuce and dis
pose the sweetbreads in it mixed with
nuts. Pour over any boiled dressing
and serve very cold.
Cold cooked beets cut in even cubes
and mixed with nuts and salad dress
ing which is colored with the beet
liquor makes a most appetizing salad.
A little celery and apple may be add
ed for a change.
Any kind of cold cooked fish or
canned salmon makes a good salad.
Mix with celery, chopped sour pickles
and salad dressing.
Balzac says: ”ff there Is anything sad
der than unrecognized genius it is a mis
understood stomach.”
nlci
tjnc
plump, then drain and keep them hot.
Beat the yolks of two eggs, add the
oyster liquor and the oysterB, and
stir in the melted cheese. Serve on
the untoasted side of a piece of
browned toast.
Any cooked oysters, wheher escal-
loped, stewed or otherwise cooked,
will make a good salad when chopped
and mixed with vegetables of various
kinds. When cooking oysters escal-
loped, it is well to remember that
more than two layers of oysters will
never cook well, the Inner layer being
undercooked.
The entire object of true education Is
to make people not merely do the right
tilings, but enjoy them—not merely indus
trious, but to love industry—not merely
learned, but to love knowledge—not mere
ly pure, but to love purity—not merely
just, but to hunger and thirst after jus
tice. —John Ruskin.
THE HOMELY TURNIP.
There is no more delicious, sweet,
juicy vegetable, if taken fresh from
the field, than the turnip, and its ten
der crispness is enjoyed eaten from
the hand, as is a carrot. If the vege
table is well masticated they are every
bit as good as a radish in the menu.
If the turnip is not tough and full
of fiber, it is most deliciously served
boiled and mashed, with plenty of
butter for seasoning.
Slices of boiled turnip fried until
brown make a good accompaniment to
sliced cold roast.
English Turnip.—Pell, slice and
cut in dice sufficient turnip, then bcil
in salt water, season with butter, pep
per and salt, and serve hot. Any of
the turnip which is left may be com
bined with potato and served with
dressing on lettuce.
Turnip Straws—Cut the turnip on
a vegetable sllcer into straws, cook
in salted water until tender, then
saute in butter until brown. Use as a
garnish for roast or turkey.
When mashing turnips add to the
butter, pepper and salt, a tiny pinch
of mustard, and lastly a few table-
spoonfuls of cream. The addition of
mustard must be done with great
care. The French people are fond of
turnips prepared this way.
Turnip in White Sauce.—Cut turnip
in cubes or dice and boil until tender,
then serve in a rich white sauce mado
of a cup of thin cream, a tablespoon
ful each of butter and flour. When
the butter is bubbling hot add the
flour, and when that is well mixed add
the cream and a half teaspoonful of
salt.
Turnip Fritters.—These are as good
as parsnip fritters and make an agree
able change. Take a small amount of
mashed, seasoned turnip, drop into a
fritter batter until coated, then fry
in deep fat.
NEW BLOUSE DESIGNS
THE OYSTER.
Huxley’s definition of the oyster is
“a delieiouu flash of gustatory light
ning.” He, with nearly all lovers of
the bivalve, will admit there is no
cooking which improves it. It is at its
°best in its own liquor, fresh on the
shell.
For stew, the oysters should be
carofully handled, to remove all bits
of shell or a pearl, perhaps, then
washed and scalded in their own
liquor until the ruffles curl. Have the
milk hot, add the seasonings to the
oysters, and pour over the hot milk;
Teheat and serve at once. To have
a good stew one must have good rich
milk and be lavish with the butter.
Oyster Kabobs.—Put, into a stew
■pan a small chopped onion, add a ta-
blespoonful of butter, and cook the
onion until it is yellow; add a table-
spoonful of flour, a few chopped mush
rooms, a teaspoonful of chopped pars
ley and enough of egg yolk to make
the mixture stick to the oysters when
■rolled in it. Put a half dozen oysters
on a skewer, then dip the skewer into
bread crumbs and egg until well cov
ered. Then fry in deep fat. Serve
a skewer to a person.
Pigs in Blankets—This is not a new
way of serving oysters, but it is one
which is well liked. Wipe good sized
oysters, season and wrap with a thin
slice of bacon, skewer with a tooth-
t ek and bake in hot oven until the
icon Is crisp.
Oysters Boiled.—Throw the oysters
In the shells into boiling water and
let them boll for five minutes, then
take up carefully and servo with melt
ed butter.
Oyster Rarebit.—Break into small
pieces a half pound of rich cheese,
put into a sauce pan with a table-
spoonful of melted butter and set on
the back part of the range and slowly
j^melt. Cook a pint of oysters until
California’s Mountains.
Things are wonderful principally by
comparison. There are 60 or more
lofty mountain in California rising
more than 13,000 feet above sea level
which are not considered sufficiently
•noteworthy among all the surrounding
;wealth of mountain scenery to have
.even received names, according to the
(United States geological survey. Any
.one of these mountain peaks, if situ
ated in the eastern part of the United
States, would be visited by thousands
ft people yearly. But California has
There is no preservative and no anti
septic, nothing that keeps one’s heart
young like sympathy, like giving one's
self with enthusiasm to some worthy
thing or cause.
—John Burroughs.
GARMENTS ARE BEING SHOWN IN
BEWILDERING NUMBERS.
A FEW FROZEN DISHES.
Frozen dishes are quite as popular
in the winter as in the warm weather.
Here are a few worth trying:
Coffee Frappe.—To a quart of cof
fee infusion add six tablespoonfuls of
sugar. Strain through a cheese cloth
and pour into the freezer. As it thick
ens add the beaten whites of two eggs
beaten to a stiff froth, and continue
to freeze. Scrape down, remove the
dasher and pack to ripen for an hour
or more.
Maple Mousse-—Whip a quart of
cream until thick. Break the yolks
of three eggs into a bowl and beat un
til light, then add gradually one cup
ful of maple sirup. Mix well, then
stir gradually into the cream. Pour
into the freezer without the dasher,
cover and pack in Ice and salt for four
hours.
Lemon Sherbet.—Boil together two
quarts of water and a pint of sugar;
cook until clear, skimming if neces*
sary. Squeeze the juice from six lem
ons, add a little of the grated rind.
When the sirup is clear pour in the
lemon juice, add a tablespoonful of
gelatine which has been softened in
a quarter of a cup of cold water, cool
and freeze. The whites of two eggs
may be added in place of the gelatine
if so desired. The ice does not melt
so readily and has more body If gela
tine or eggs is added.
Lemon Milk Sherbet—Take the
juice of three lemons, two cupfuls of
sugar and a quart of rich milk; strain
the lemon juice, add a bit of rind, If
it is liked, and when the sugar is dis
solved, freeze.
Another, fully as good as the above,
is three oranges, three lemons, a pint
of cream and sugar to sweeten.
70 additional mountain peaks more
than 13,000 feet high which have been
named, or 130 In all, as well as a dozen
rising above 14,000 feet.
bust on either side. These are piped
with self-covered cording.—Washing
ton Star.
Want of Tact.
Young Woman (showing photograph
of young man to clerk)—Oh—er—I
want this photograph framed. I want
it done very nicely, with a cream
mount and a gold—
"Yes, miss, I understand, miss; ex
actly similar to the last, miss.”—
Puncjt.
Woman Must Be Difficult to Please If
Sho Can Not Find Just the
Right Thing That Best
Suits Her.
,A11 sorts of tricks are resorted to in
an effort to glorify the already glori
fied blouses of the present season. In
looking over the hosts of alluring
new blouses arrayed in Washington
shops in bewildering numbers it would
seem almost beyond the power of
even the most prolific mind to conjure
up another novelty. Yet each time we
glance around we find more, prettier
than the last.
Only recently the sash has been
brought Into service and played upon
in many unique devices to offset and
accentuate the charm of particular |
models. As high-waisted, bloused-
over effects are in favor now, broad,
swathed girdles and sashes are ap
pearing in the new designs and many
lovely colors are introduced as relief
notes.
Aside from the novelty of the blouse
design sketched for today, much of its
attraction can be attributed to the
wide Roman-striped girdle that is
crushed loosely about the waist. As
the blouse is a white one, it. will be
best to select one of the red and green
striped ribbons on a cream-ground col
or, with perhaps finer stripes of green
and yellow.
White crepe de chine makes the
pretty blouse that is devoid of all
trimming save for the round silver
cord lacings in sleeves and across the
front. The fronts are left open at
the neck, but are drawn together at
the waist, and a white net yoke, made
with a corded shirring and narrow
heading, fills in the opening. Small,
firmly buttonholed eyelets are worked
on either side of the blouse opening
through which to run the lacing. It
is knotted just above the girdle with
ends hanging below. The two round
ed tabs that show below the girdle
are extensions of eacli blouse front.
The back and fronts are slightly
gathered to a square, shallow shoul
der yoke finished with corded seams.
The seams are wide at the armholes
and set in smoothly under a corded
seam below the normal shoulder line.
They are cut with a flaring-cuff exten-
FRENCH DESIGN IS GOOD ONE
Frock of Brown Velvet Is Among the
Best of the Ideas That Have
Been Imported.
A French frock of brown velvet
trimmed with fur appears here. This
dainty piece of designing displays
all the originality commonly con
ceded as the attribute of Persian
modistes. Following the lifted gir
dle line which the gowns of the
elders are displaying the girdle of
™°mx
fa
iff'
X vt'lfflf ra "■
Ml® ii.-l i>
MAINTAIN PURITY OF BREEDS
Dairy Type Is Spare and Angular With
Soft, Pliable Hide and Covered
With Soft, Smooth Hair.
(By J. H. FUANDSBN, Professor of
Dairy Husbandry, University of Ne
braska.)
A comparison of the beef and dairy
types of animal is perhaps the most
effective way of showing what are the
distinct dairy characteristics. The
beef is generally heavy and sluggish
while the dairy animal is spare and an
gular and refined with a soft and plia
ble hide well covered with smooth, soft
hair. The head is lean and a little
GIRLS! GIRLS! TRY IT,
BEAUTIFY YOUR HAIR
Make It Thick, Glossy, Wavy, Luxur-
lant and Remove Dandruff—Real
Surprise for You.
Your hair becomes light, wavy, fluf
fy, abundant and appears as soft, lus
trous and beautiful as a young girl’s
after a "Danderlne hair cleanse." Just
try this—moisten a cloth with a little
Danderlne and carefully draw It
through your hair, taking one small
strand at a time. This will cleanse
the hair of dust, dirt and excessive oil
and in just a few moments you have
doubled the boauty of your hair.
Besides beautifying the hair at once,
Danderlne dissolves every particle of
dandruff; cleanses, purifies and invig
orates the scalp, forever stopping itch
ing and falling hair.
But what will please you most will
be after a few weeks' use when you
will actually see new hair—fine and
downy at first—yes—but really new
hair—growing all over the scalp. If
you care for pretty, soft hair and lota
of it, surely get a 25 cent bottle of
Knowlton's Danderine from any store
and just try it. Adv.
rich embroidery rounds upward to
ward the front, where a supplemen
tary piece, with corners tassel-weight
ed, breaks and softens the sharpness
of the curve. The plain bodice closes
with fur buttons, a band of the same
encircling the neck and sleeves and
edging the skirt. A close fitting cap
with crown of velvet is fitted to the
head by a band of the same embroid
ery in tones of brown which belts the
frock and ties under the chin with
velvet ribbon.
New Biouse Design in Which Several
Touches Are Included.
slon that includes a tiny square turn
back flap on the outside of the wrist.
They are dart-fitted along the outside
of the forearm, and the silver cord
lacing hides the seam.
As a final touch there are the two
curved pocket openings below the
FASHIONS'AND FADS
The pannier Is being revived.
Yellow in any shade is fashionable.
The surplice blouse is very much in
favor.
Very popular are the various tones
of red.
New sport coats have broad, soft
collars.
Shirring promises to be a popular
trimming.
Little tots are wearing coats of col
ored velvet.
In neckwear the turndown collar Is
here to stay.
For hair ornaments peacock feath
ers are worn.
Soft white blouses are worn with
the tailored suit.
Simplicity Is the keynote of the
smartest afternoon gowns.
Fashion indicates the return of ruf
fles for spring and summer.
Waffle checks' are one of the newest
weaves In cloaking materials.
)
Color Combinations.
The soft velvet used In new evening
■wraps drapes gracefully, furnishing
rich folds, that catch the light and
shade with exquisite effect. Emerald
and moss green are very pretty and
do not soil easily. The linings are in
Pottery Suitable for Flowers.
There should be harmony between
the flowers and the receptacles which
hold them. A vase of flowers should
he plain and not ornate. It i3 strange
that so few houses are supplied with
vases suitable for flowers. Pottery
and glass holders are to be preferred.
The unglazed Itookwood and Gruby
ware are beautiful, but costly. There
are, however, many good imitations.
Cut glass, cypress glass, the irides
cent, favrile and rock crystal, and
many other varieties of glass make
beautiful receptacles for flowers. A
wire screen placed on top of a wide
mouthed vase is a valuable akl in the
arrangement of flowers. The Japan
ese perforated holder, to be placed in
the bottom of a case, is also a splen
did idea. By using it each flower
stem can be put in a separate hole,
giving a most natural appearance, as
of flowers growing.
The size of the vase must be in pro
portion to the flowers it contains,
short-stemmed flowers requiring small,
shallow vases, and long-stemmed flow
ers, tall and deep ones. For example,
pansies, nasturtiums, sweet peas, re
quire low receptacles; roses, lilies and
chrysanthemums tall ones.
No “Scrubs” in This Group.
longer than that of the beef type. The-
neck is long and lean, joining to the
body rather abruptly. The withers
are sharp, with the spinal column
prominent and the barrel long and ca
pacious, indicating good feeding capa
city. The ribs are sprung down and
outward and wide spaced, the heart
and loin girth large and the tail fine
with a heavy switch. The form of the
dairy cow is frequently spoken of as
the “triple wedge” form. First, she
shows increased depth of body to
wards the rear when viewed from one
side. Secondly, she widens gradually
from the breast to the points of the
hips. Thirdly, looking down on the
hack the form widens gradually down
ward like a wedge. The udder is
well developed and even quartered; is
soft and pliable hut not flabby when
emptied. The milk veins are large
and tortuous and enter the abdominal
wall in two or more large milk veins.
The dairy type can be found in
many of the breeds but most charac
teristically in the distinct dairy
breeds. By the dairy breeds are meant
those that have become most noted
for uniformly conforming to the true
dairy type. They are the Holsteins,
Jerseys, Guernseys and Ayrshlres.
Owing to the careful work of the
breeders in maintaining the purity of
Described.
"T’a, what is overhead expense?"
"What I have to pay for your moth
er’s hats."
Not Worth the Wear and Tear.
The Beggar—-Oh, lady—a halfpenny
—but what a pity to opeu a beautiful
hag for such a trifle:
HOW TO TREAT PIMPLES AND
BLACKHEADS
For pimples and blackheads the fol
lowing is a most effective and eco
nomical treatment: Gently smear the
affected parts with Cuticura Oint
ment, on the end of the finger, but
do not rub. Wash off the Cuticura
Ointment in five minutes with Cuti
cura Soap and hot water and continue
bathing for some minutes. This treat
ment is best on rising and retiring.
At other times use Cuticura Soap
freely for the toilet and bath, to as
sist in preventing inflammation, Irri
tation and clogging of the pores, the
common cause of pimples, blackheads,
redness and roughness, yellow, oily,
motliy and other unwholesome condi
tions of the skin.
Cuticura Soap and Ointment sold
throughout the world. Sample of each
free,with 32-p. Skin Book. Address post
card "Cuticura, Dept. L, Boston.”—Adv.
Misunderstood.
German—Yat 1 can do, I will do.
Wag—Here, we’ve had enough of
that Vatican controversy.
Cleansing a Felt Hat.
Every particle of dirt and dust may
be removed from a felt hat by rub
bing the entire surface with fine
sandpaper. This treatment will leave
the hat looking new.
evitahly of China crepe of a corre
sponding or contrasting color, hut the
corresponding shade is the more prac
tical for those who have not a series
of evening gowns, because with the
gown of one color, the velvet of the
wrap another, and the lining a third,
it Is well nigh impossible, unless very
great care is taken in choosing the
shade, to form a thoroughly success
ful combination or harmony of color.
Sometimes a fine plaiting of mous
seline de sole Is applied on to the
extreme edge of the cloak inside, and
only shows when the wrap is thrown
open or off, while at others a broad ]
and beautiful lace runs down both j
fronts of the mantle, laid on plain and
flat inside, and sometimes even deco
rates the entire hem of the evening
wrap with luxurious effect.
Promising Youngsters.
the breeds and fixing their character
istics, these breeds can, in most cases,
be counted on to reproduce their dairy
qualities and their ability to produce
butter-fat in large quantities. It is
largely for this reason that the dairy
man who desires success to follow his
efforts should stick close to one of
the dairy breeds.
RAISING BEST DAIRY BREEDS
Pointed Tunic.
The graceful pointed tunic is being
revived. This is usually of ninon,
mousseline de sole or chiffon, the lat
ter occasionalljwccordion plaited, cut
fairly short In front, but sloping
gradually toward the center of the
back, where it reaches nearly to the
hem of the skirt. For the woman who
is of Bhort stature the pointed tunic Is
far more becoming than the short, all
round, tunic.
No More Profitable Line of Stock
Growing Than Raising Good Cows
and Selling to Dairymen.
Any farmer is safe in breeding and
raising for sale large milking or but
ter-producing cows. As an industry
there is no more profitable line of
stock growing than raising good cows
and selling them to the dairymen who
are making a specialty of producing
market milk or selling their milk to
condensary plants where they do not
have the by-product returned to their
farms to feed out to the calves that
are being raised to replace the cows
that are annually discarded from their
herds.
The keeping of more cows for
creameries and cheese factories is also
encouraging and many men are willing
to pay a good price for well-bred dairy
cows.
No sick headache, biliousness,
bad taste or constipation
by morning.
Get a 10-cent box.
Are you keeping your bowels, liver,
and stomach clean, pure and fresh
with Cascarets, or merely forcing a
passageway every few days with
Salts, Cathartic Pills, Castor Oil or
Purgative Waters?
Stop having a bowel waeli-day. Let
Cascarets thoroughly cleanse and reg
ulate the stomach, remove the sour
and fermenting food and foul gases,
take the excess bile from the liver
and carry out of the system all the
constipated waste matter and poisons
In the bowels.
A Cascaret to-night will make yon
feel great by morning. They work
while you sleep—never gripe, sicken
or cause any inconvenience, and cost
only 10 cents a box from your store.
Millions of men and women take a
Cascaret now and then and never
have Headache, Biliousness, Coated
Tongue, Indigestion, Sour Stomach or
Constipation. Adv.
Which Class?
“There Is a woman out in the street
hobbling along—"
"Crippled or stylish?”
Fora
Galled
Horse
Bedstead Bracket.
A most convenient little device Is
the bedstead bracket. It Is made with
a brass frame and a plate-glass bot
tom and Is In the form of a little
circular tray. It damps to the post
of a brass bed at any desired height.
It Is large enough to hold a glass
of water, medicine, a book or maga
zine, a watch or any other little arti
cle that is wanted at the bedside.
Keep the Best Cows.
The man who comes to your dairy
farm and wants to buy the heifers
from the best cows is not always your
best friend. Be careful before you
sell them to him. It is moving back
wards in the dairy industry to let
these go.
Great Benefit to Buyers.
Financially, cow testing is of very
great benefit; young bulls sell for
higher prices, cows sell for double the
old priceB when buyers see records.
Treating Scours.
When common scours appear imme
diately reduce the feed one-half.
Feeding Unprofitable Cows.
And still some farmers go on feed
ing 70-cent corn to unprofitable cows.
HANFORD’S
Balsam of Myrrh
For Galls, Wire'
Cuts, Lameness,
Strains, Bunches,
Thrush, Old Sores,
Nail Wounds, Foot Rot
Fistula, Bleeding, Etc. Etc.
Made Since 1846. “.at"
Price 25c, 50c and $1.00
All Dealers