The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 12, No. 128, Ed. 1 Tuesday, August 3, 1915 Page: 2 of 4
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v JR
THE LAMPASAS DAILY LEADER
m
To be a worthy queen I trow
Demands a host of things to know:
It calls for clever choice and tact
And much that many kings have
lacked.
To be a cook one must command
A thousand queenly gifts in hand
Crowned with the artist’s pride in art
And leavened with a mother heart.
-Wright
TOOTHSOME COCOANUT DISHES.
When the freeh nut may be obtained
there are eo many delightful dishes
a which one may prepare
| || I for the family that the
^ fpiy | economical nut ought to
be a common combina-
tion often served.
Curried Chicken or
Rabbit.—Joint a well-
dressed chicken or rab-
bit and fry a light
brown in butter; remove from the pan
and fry a sliced onion, then add three
tablespoonfuls of grated cocoanut (the
dry may be used if soaked in milk for
an hour), a teaspoonful of curry pow-
der, one teaspoonful of chutney, a
half cupful of milk or stock, a tea-
spoonful of salt, then add the chicken
and simmer 40 minutes. Add a table-
spoonful of lemon Juice and serve with
plain boiled rice.
There are any number of confec-
tions that are delicious made with co-
coanut, as well as cake fillings and
puddings. A custard pie sprinkled
with a generous handful of cocoanut
is well liked.
Cocoanut added to a salmon salad
is perhaps a little unusual, but is
really most tasty.
Benares Salad.—Take two cupfuls
of grated cocoanut, a pint of chopped
apple, a tablespoonful of chopped red
pepper, one of green and a teaspoonful
of grated onion, seasoned well with
salt and a dash of cayenne, if the red
pepper is sweet, is a very good salad.
Cocoanut Cookies.—Take a cupful
of cocoanut, a cupful of currants, two
cupfuls of brown sugar, a half cupful
of butter, one-half cupful of lard, one
cupful of raisins, a teaspoonful of bak-
ing soda, a half teaspoonful of salt,
:two cupfuls of flour, two well beaten
eggs and a half cupful of warm water,
a teaspoonful of vanilla. Mix all to-
gether and let stand overnight. In the
morning roll very thin, add more flour,
■if needed, but if well chilled they will
;roll and cut when very bo ft.
Cocoanut added to whipped cream
'as a filling for cake is most delicious.
Orated cocoanut sprinkled over
isugared slices of oranges is a pleasant
dessert.
It’s fun to dare in the face of despair
when the last lone chance seems
gone.
And to see hope rise in the angTy
skies like a prosnlse of rosy
dawn;
For victory’s sweet when it crowns
defeat, and you learn this much
is true;
It’s fun to fight when you know you’re
right, and your heart is in It too!
GOOD PEA COMBINATIONS.
' Peas are one of our most nourishing
vegetables, will take the place of meat
and furnish a whole-
some and filling dish.
Pea Soup. — Either
canned or green or dried
Pea8 may be used for
this dish. Take a pint of
peas, add a teaspoonful
of sugar, two cupfuls of
cold water and cook
slowly for twenty min-
utes. Drain, rub through
a sieve, reheat and thicken with two
tablespoonfuls of flour, cooked with
two tablespoonfuls of butter, add a
slice of onion to a pint of milk and,
■when scalding hot, remove the onion
and add to the pea mixture, season
with salt and pepper and cook until
smooth. Peas that are too old and
hard to serve as a vegetable make
most satisfactory soups.
Green Pea Soup.—Take a pint of
green peas, a quart of stock, six spring
onions, a small bunch of mint, a bunch
of parsley, a large handful of spinach,
two tablespoonfuls of butter and salt.
jWash the peas, parsley, mint and spin-
ach. Add a teaspoonful of salt to the
stock, in which boil the peas, mint,
parsley and onions until soft; five
minutes before they are done add the
spinach. Put all through a sieve and
boil again. Season with butter and
salt. Serve hot.
Peas and Rice.—-Put one cupful of
rinsed rice and a fourth of a cupful
of butter into a saucepan. Stir until
the mixture is well browned. Then
■add a can of peas with the liquor,
three cupfuls of boiling water, a little
salt and sugar," if desired. Place in a
Ibaklng dish and cook until the rice
its tender.
Spanish Salad.—Cut up a cupful of
iehicken in small pieces, add a cupful
of cucumber cut in cubes, a cupful of
broken walnut meats and a cupful of
Cooked peas; mix with a boiled salad
dressing and serve on lettuce.
Peas, peanuts and chopped onion
is another combination which is good;
serve this on lettuce with a- French
dressing.
IN THE SICKROOM.
Many times, especially in the coun-
try, it is impossible to get a trained
nurse when the means
are sufficient to warrant
one if obtainable, so that
it is quite important
that mothers and heads
of households be intelli-
gent as to the care of
the sick.
The proper food is as
important as medicine,
especially in convales-
cence, and nutritious and appetizing
food must be so served that the sight
of it will create a desire to eat. The
arrangement of a tray and the re-
moval of the same as soon as the
meal is taken is most important.
A small amount of food well ar-
ranged will often appeal to the appe-
tite when a tray carelessly set and
overfoaded would be refused.
The home nurse should dress in a
fresh, clean, washable dress, keeping
as cheerful and good to look at as it
is possible to be. Talk about cheerful
things, don’t discuss illness of others
or allow the patient to talk of his
symptoms too much. A cheerful, hope-
ful attitude of mind is most essential
to recovery. The nurse who allows
her patient to think he will not get
well may as well get ready to make
the funeral arrangements. Many nerv-
ous people die because they think it
is expected of them.
If there was only one word to be
used in describing a sickroom let it
be one of cleanliness. Everything
about the patient, the room and the
nurse should be spotless.
Frequent bathing for cleanliness is
necessary, as the pores of the skin
have their important office to perform
in the elimination of waste. When
the patient has fever, frequent bath-
ing keeps down the temperature. Rub-
bing with the hand wet with good
alcohol Is most refreshing after a
cleansing bath. It cools the skin and
rests the patient.
A rubber sheet or an oilcloth may
be placed under the patient before
bathing so that the bedding need not
be dampened. Often the rubbing of
the patient with a bathtowel, when
the bath seems too fatiguing, will, be
found most helpful.
SOME DELICIOUS CAKES.
A fine cake is an achievement, but
one which may not be performed once
a month or less often
with very good results.
The good cake makers
are those who make
them often; they are
perfected by much prac-
tice. An old-fashioned
pound cake is one which
is usually enjoyed at
any time by anyone. It is a cake
which is simple to make, yet is too
often not good. The butter must be
beyond reproach, the eggs fresh and
good flavored to have a tasty, appetiz-
ing cake.
Cream a cupful of fresh, sweet but-
ter until soft, add 1 2-3 cupfuls of fine
granulated sugar very gradually, beat-
ing constantly, then add five eggs, one
at a time, giving the batter a vigorous
beating after each. When the mixture
is foamy add two cupfuls of sifted
pastry flour, folded int lightly. Bake in
a slow oven an hour. The tin should
be lined with buttered paper.
Spice Cake.—A third of a cupful of
soft butter is added to 1 1-3 cupfuls
of brown sugar, when well mixed add
two eggs, a half cupful of milk, 1%
cupfuls of flour, sifted with three tea-
spoonfuls of baking powder, one half
teaspoonful of cinnamon, a quarter
teaspoonful of cloves, a half pound of
dates, seeded and cut In pieces, a half
teaspoonful of nutmeg. Beat all to-
gether and bake in a moderate oven
45 minutes. The ingredients are all
added together before mixing, making
it a quick cake to prepare.
Orange Filling.—Mix a cupful and a
half of sugar, with 2% tablespoonfuls
of flour, then add the grated rind and
juice of an orange, a tablespoonful of
lemon juice, one egg slightly beaten
and a tablespoonful of butter. Cook
until smooth and thick, stirring con-
stantly. Cool and spread on the cake.
Cover with a white icing.
'HlLCw.
:/
GOME 10 STAY
Type of Building in Greater De-
mand Than Ever, and With
Good Reason.
PLANS FOR IDEAL RESIDENCE
Arrangement of Building and Grounds
Makes Use of Every F<ftt Avail-
able-Excellent Cellar Base-
ment Provided For—Splen-
• did Light In Kitchen.
By WILLIAM A. RADFORD.
Mr. William A. Radford will answer
questions and give advice FREE OF
COST on all subjects pertaining to the
subject of building, for the readers of this
paper. On account of his wide experience
as Editor, Author and Manufacturer, he
is, without doubt, the highest authority
on all these subjects. Address all inquiries
to William A. Radford, No. 1827 Prairie
avenue, Chicago, 111., and only ehclose
two-cent stamp for reply.
Neat, attractive, five-room bunga-
lows are in great demand in towns,
villages, and in the outskirts of large
cities.
American ingenuity has met all dif-
ficulties and adjusted this type of
building to the satisfaction of build-
ers and owners and the public in gen-
eral, with the exception only of covet-
ous neighbors \vho are not fortunate
enough to own bungalows.
The perspective and floor plan here-
with illustrated shows a bungalow
type of residence intended for a com-
paratively narrow lot that has consid-
erable depth.
The general arrangement is to place
the house about twenty feet back from
the street to look well on the lot.
The depth of the house is 41 feet 6
inches, which brings the rear of the
building about sixty feet from the
street line.
A bungalow setting requires consid-
erable garden at the back and a neat-
ly-kept grass plot in front to carry out
the idea of cozy home comfort. A
pretty house needs beautiful flowers
and handsome shrubbery to complete
the picture.
The construction of this bungalow
Is concrete up to a few inches above
for studding and rafters, boarded
over with common boarding and cov-
ered with building paper and shingles.
The sides and roof are built alike,
except that the shingles on the sides
of the house are laid differently to get
a more pleasing effect. The spacing
is made narrow and wide alternately
as the layers go on.
The front of this bungalow is rath-
er more ornamental than usual on ac-
count of the pergola extension and
general character of the porch design.
Over the front door Is a wide entrance
way of rather heavy construction.
The floor of the porch, including the
pergola end, is of concrete with a wa-
terproof finish. It is made level across
the front of the house, but is given a
slope outward for drainage. This is
especially necessary because of the
unprotecting character of the pergola.
It will be noticed that the approach
to this little bungalow is made extra
wide. The fashion of building wide
front steps anef a correspondingly wide
concrete walk reaching to Jthe street
has been noticeable 4uring recent
years. One man after surveying his
new bungalow porch remarked that
the steps must have been stolen from
some schoolhouse. At the same time,
aft'er thinking the matter over, he de-
cided that schoolhouse steps are neces-
sary to carry out the bungalow-expan-
sive idea. Wide front steps seem to
require rampart step borders, which
are useful as seats, besides giving the
necessary finish to the house porch.
Bungalow cellars are used a good
deal for storage purposes. Acces-
sories must be taken care of. For
this reason a cellar basement becomes
more important than the cellar under
a two-story house. When the lot
slopes away to the back it is easy to
make an excellent storeroom under
the front part of the house and to
finish the rear of the basement in such
a way as to partition off a splendid
laundry and furnace room that is en-
tirely separate from the storeroom de-
partment.
Evdry house built In the North
should have a heating apparatus In
the basement. Furnaces spoil a cel-
lar for cold storage unless it Is par-
titioned into rooms. It is customary
to put larger and deeper windows in
the back wall, for these reasons. A
laundry room at the back makes a
comfortable work room both in winter
and in summer. It is never hot and it
is never cold. It is easy of access by
way of the stairway that goes down
from the back hall.
The plan of this bungalow shows
that the living room and dining room
1
Wi
, j|g
-i?
■
m
grade. Here the framework starts
with a plank sill doubled, spiked and
locked at the corners in the usual
plank frame construction manner.
The studding are toe-nailed into the
sill In -the usual way, and the main
floor joists are oupported by 2-inch
girders gained into the studding at a
height sufficient to give 7 y2 feet of
head room in the cellar. This height
of he-hd room 1b necessary for the
proper setting of a warm-air furnace.
From the joists up, the framework
Is built in the usual way, using 2 by 4
are so closely connected that the two
rooms really make one large room, 13
feet in width by 21 feet in depth. It
is a grand room with plenty of light
from the front as well as the side.
Where the living room and dining
room are used as one room the plate
rail sometimes is left out. The din-
ing table is placed in one end of the
room next to the kitchen. All the
furniture as well as the woodwork cor-
responds, so that an elegant room,
comfortably furnished, results. It la
much easier to furnish a large room
than a small one, a fact that must
be appreciated because there are so
many large living rooms in the newer
houses.
Especial attention is given to the
woodwork and general finish of the
kitchen. The work of lathing and
plastering is carefully done, and the
woodwork Is hard and smooth, and
the whole surface of the walls and
ceilings is given a smooth, glossy fin-
ish of pure white enameled paint.
The kitchen is made light by two
large windows and a glass door that
opens on the back porch.
On the opposite side of the house,
which usually is tbe north or east side,
we have two comfortable bedrooms,
with the necessary clothes closets, lin-
en closet and bathroom.
All the rooms in the house are con-
nected by a short hall that takes up
very little space; an arrangement that
is well liked In a house of this de-
sign.
In addition to the splendid base-
ment, considerable storage Is provided
in the attic. A stairway is built lead-
ing up from the pantry, so that odd
things may be put out ot the way un-
til needed. The attic has considera-
ble size and is lighted frrJQ> two large
gables.
SONG SPARROW AN OPTIMIST
Cheery Bird, Permanent Resident,
Asks Little for Services, Which
Are Valuable.
The song sparrow, cheery-voiced
forerunner of spring, is the subject of
an article by Mis$ Harriet E. Bancroft,
which appears in the Ohio Arbor and
Bird Day Manual, issued by the state
department of public Instruction for
use in the schools. In telling about
the song sparrow Miss Bancroft says:
“There are so many different kinds
of small, sober-hued birds, which look
alike, and yet are not alike, that you
wonder how you are .to distinguish this
one from tha others. Each bird has
his recognition mark and song spar-
row’s is the spot in the middle of his
speckled breast; and while in color
he Is of the earth, earthy, and bears
upon his breast a spot, you must not
think that these are the outward signs
of an inward blemish, because h*
hasn’t any.
“There is great variation in the hab-
its of different sparrows with respect
to migration. The tree sparrow is
with us only in winter, the field spar-
row is a summer bird, the white-
crowned migrant; that is, he pays us
a short visit in the spring and again in
the fall, while on his way to more re-
mote regions; but song sparrow is a
permanent resident in nearly all parts
of the state. He shares with us the
storms as well as the sunshine of the
rounded year.
“His cone-shaped bill tells you that
he Is a seed-eating bird and the weeds
yield him a plentiful supply of them.
He also eats slugs and worms and
ground-inhabiting insects when they
are to be had, and his choice of diet
makes him a valuable assistant to the
farmer. He helps him in his warfare
on troublesome weeds and harmful In-
sects.
“It is not too much to say that who-
ever or whatever helps the farmer to
grow better crops, helps the whole
world along; but song sparrow’s serv-
ices do not stop here; his finest is that
which he renders to our weary spirits
when he cheers them with his song.
For all the help he gives he ask«
nothing in return but the privilege of
living out his little life unmolested.
"It Is said .that he and his mate will
raise three and even four broods in a
season, If the weasels, the red squir-
rels, the cats, the crows, the hawks,
the blacksnakes and other ilbdisposed
creatures do not harry their Ipwly
nest, which distressing occurrence la.
all too frequent.”
Water for an Army.
One of the numberless tasks of the
general staff of a great army is to pro-
vide water for the soldiers and the
horses. The Scientific American de-
scribes some of the methods em-
ployed. Only running water is used.
In the German army the upstream
water is used for drinking, and the
downstream water for watering the
horses and for bathing. Suitable
signs notify the men which water they
may safely drink and which they may
use only for bathing. In shallow or
narrow streams basins are dug or
small dams built, in order to form
reservoirs of sufficient size. Stepping-
stones are put down so that no one
need walk through the water, and the
banks are shored up with boards to
keep them from crumbling into the
water. Basins are dug at which to
water the horses; when troughs have
to be used, they are supported on
posts and filled by means of pumps.;
If water lies at a reasonable depth'
from the surface—that is, not more \
than twenty feet—pipes are driven
that, according to their size, deliver
from four to twenty-five gallons of
water a minute. If the water lies very
near the surface, a hole is dug, and
a cask, the bottom of which has been
knocked out, is put into the hole to
hold the sides in place and to pro-
tect the water from dirt. If the wa-
ter lies at a greater depth, box sec-
tions are driven in, one on top of an-
other, to the required depth.
Modernizing the Roundup.
Each year seems to give the auto-
mobile a new hold on life, says the
Wall Street Journal. The war brought
it to the forefront in a new field. The
soldier of the present day seldom
makes long forced marches like Sher-
man’s march to the sea. He travels
by motor car. As a result, the automo-
bile casualty list is tremendous; the
average life of a car in the battle line;
is estimated at 30 days. But it is not;
only the war zone that has lost part'',
of its picturesqueness through the use'
of the automobile^ The latter has
begun to rob the annual cattle round-
up of some of its thrills by replacing
the horse. This year has seen the
ubiquitous car with a cowboy at its
wheel on our western prairies discour-
aging the cattle from attempts to es-
cape from the ever narrowing circle In I
the roundup. Many a steer which has
given a cow horse a run must feel dis-
concerted when it bucks up against
the four-wheeled steed.
Malaria’s Toll In India.
Malaria causes more sickness and
death than any other single disease la
India. r
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Vernor, J. E. The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 12, No. 128, Ed. 1 Tuesday, August 3, 1915, newspaper, August 3, 1915; Lampasas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth906857/m1/2/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Lampasas Public Library.