a + Demorraiic; atc, Belletonte, Pa., June 9, 1916. COMRADES OF OTHER DAYS. Every vear they’re marching slower, Every year they’re stooping lower, Every year the lifting music stirs the hearts of older men; Evers year the flags above them Seem to bend and bless and love them As if grieving for the future when thev’ll never march again. Every year with dwindling number, Loyal still to those that slumber, Forth they march to where already many have found peace at last, And they place the fairest blossoms O’er the silent mould’ring bosoms Of the valiant friends and comrades of the bat- tles of the past. Every year grow dimmer, duller, Tattered flag and faded color; Every year the hands that bear them find a hard- er task to do, And the eyes that only brightened When the blaze of battle lightened, Like the tattered flags they follow are grown dim and faded, too. Every year we see them massing, Every year we watch them passing, Scarcely pausing in our hurry after pleasure, after gain, But the battle flags above them Seem to bend and bless and love them. And through all the lilting music sounds an un- dertow of pain. —Dennis A. McBarthy. UNCOMMON WAYS OF COOKING COMMON VEGETABLES. “Summer squashes and carrots and all the rest are so stupid,” announced my neighbor as we cosily darned stockings together one rainy day, “and yet we must eat common vegetables a good part of the time.” “Not of necessity,” I replied. “Don’t you know enough ways of cooking even summer squash and carrots to make them seem different?” “I'm afraid not,” was the reply. “I know I get into ruts, and the vegetable ruts are the deepest, for I don’t really know the ways of getting out of them; I should beonly too thankful to learn.” “Well, supposing I tell you a few dif- ferent rules for cooking the common vegetables.” . Neighbor Bartlett seemed pleased with the idea, and we settled ourselves for a comfortable symposium. “As for summer squashes,” I began, “very few people prepare them as like them, even in the common fashion. I boil them until tender, tip them out into a colander in which is laid a square of cheese-cloth,gather the ends of the cheese- cloth together, and mash the squash thoroughly so that a good deal of the water is drained out. Then tip the squash out of the cloth back into the kettle. Be sure that it is mashed smoothly; season with salt, pepper, a generous lump of butter, and a bit of sugar—don’t forget that. Let it get hot again before serv- ing.” 1 never heard of putting sugar in,” said Neighbor Bartlett. “Then you’ve a new thing to live for,” I replied, “and if you haven’t put sugar in this, perhaps you don’t know that it is a very great improvement added to any and every vegetable—not enough to be sweetish, but enough to take off that tasteless taste! Always add sugar to every kind of squash, peas, turnips, and even beets and corn if it is served cut from the cob and warmed up in milk, cream, or tomatoes. “But to go back to summer squash; did you ever cook it like eggplant? Just cut one into slices about one-third of an inch thick, dip each slice first into beaten egg, to which two or three tablespoonfuls of cold water have been added, and then into fine bread-crums, and brown slowly in a frying-pan in pork-fat or any good drippings. Be sure that it is tender be- fore taking up. This tastes much like eggplant and is fully as delicious. It may serve as the main dish for lunch or supper, as it is very hearty. And little bits of summer squash are delicious in any thick soup like barley broth. “Then summer squash may be cut into inch cubes, boiled tiil tender, and served with melted butter, salt, and pepper, or a cream sauce. It is very nice done in this simple way, or it may be mashed in the cheese-cloth square, drained, seasoned, and scalloped with grated cheese over the top.” t : “I’m perfectly delighted,” said Neigh- bor Bartlett. “Do go on!” “Well, let's take beets next. First, I always thin beets in my garden by pull- ing the little ones out here and there when about the size of English walnuts, or smaller, and serve them whole with a little melted butter, salt, and pepper. When they are good-sized, I use them freely, of course, in the usual way, and also I take the largest, boil them until tender, hollow out with a teaspoon, and fill with peas, or some diced vegetable— carrots, turnips, or creamed potatoes. Fill them just before serving so that the beet-juice will not redden the contents too much. Any of the above combina- tions chilled make a delicious salad serv- ed on lettuce-hearts or shredded lettuce. Finely chopped, ‘latticed’ or ‘shoe-string- ed’ in the handy little vegetable shred- ders, beets make a wonderful salad all by themselves, if chilled and served in let- tuce-cups. “Carrots are very nice diced, boiled tender, and served with peas which have been previously boiled. Add butter, pep- per, salt, and the essential pinch of sugar, and serve very hot. These make a pretty garnish for any hot meat served on a platter, such as steak, chops, fri- cassee, and so forth. Another very nice way of preparing them is to slice boiled carrots thin, and then let them simmer for ten minutes in two tablespoonfuls of melted butter, a half teaspoonful of sugar; and salt and white pepper to taste. Tip outon a very hot dish. Both the tiny whole ones, and the larger ones diced, sliced, or ‘latticed,’ are very delicate pre- pared with a cream sauce.’ I also think carrots are the very nicest of all vege- tables to use in casseroles. “Do you raise Swiss chard? It is one of our standbys. We boil the white part alone, cut into three-inch lengths the size of a lead-pencil, and serve it with melted butter, Hollandaise, or cream sauce, plain or on toast. The same-sized pieces cook- ed and chilled make a very nice salad. Arrange them in little bundles enclosed in a ring of beets, or green or red pepper and serve on lettuce, with a French or mayonnaise dressing. “Peppers I stuff with almost everything —besides the conventional cook-book materials. Even hash becomes quite an impressive dish when put into halves of sweet green peppers and browned nicely in the oven! I scald the peppers in boiling water two or three minutes be- fore filling. They are delicious stuffed with a mixture of nicely seasoned corn and tomatoes, or any kind of cold meat or fish mixed with a nice tomato sauce. “Green corn can hardly be bettered by any out-of-the-ordinary method, but let me give you a rule for a ‘corn pudding’ that I got ‘down South’ from an old color- ed cook. Cut raw corn from six ears, first cutting down the middle of each row; add two well-beaten eggs and a halt a pint of hot milk in which has been melted a good-sized piece of butter. Beat the whole well, add two teaspoonfuls of sugar and a little salt; bake in a deep buttered dish about three-quarters of an hour in a good oven. “Left-over corn—another Southern recipe—we think is delicious warmed up in stewed tomato. You mayadd a bit of minced green pepper if you like—I do! Season the stewed tomato with pepper and salt, sweeten to taste, and add two cloves and a little minced onion while cooking. Also add a good lump of but- ter. Use enough of thistomato to moisten the corn thoroughly. This is entirely suitable for a main dish for lunch or supper, especially if put into a buttered dish, covered with buttered crumbs, and browned in the oven. “Dishes made of sweet corn are very often spoiled by the corn being cut off the cob wrongly. This is of the first im- portance, and makes the essential differ- ence between a very fine dish and a very poor one. This point can not be too strongly emphasized. Take a sharp knife and score down the middle of each row; then shave off the tips of the kernels; then with the back of the knife press out all the rest of the pulp and ‘milk.’ In this way nota particle of the dry, un- pleasant hulls is retained, and the result is a sweet, tender, moist dish of real corn. I also use cut-off corn, both cook- ed and raw, in omelets. Add the corn to any good omelet after it is ready to turn into the frying-pan; to my mind, this Higkes one of the very best of all ome- ets. “We mustn’t forget string-beans, which may be varied in lots of different little ways. Pick them very smali, and serve whole in a nice cream sauce; when a lit- tle larger they may be shredded—a hand- ful at a time—into tiny diamonds or oblongs, or cut lengthwise into matches. Turn a cupful of cream instead of butter over them just before taking up. Anoth- er very delicious way of varying them is to drain off the water half an honr be- fore dinner, and add to them half a dozen tomatoes cut up fine, a small shredded onion, a tablespoonful of sugar, and salt and pepper to taste. Let all simmer until serving-time—and then add a generous lump of butter. By the way, always conserve all your extra beans for winter use by cutting in pieces of the usual size and putting them into stone crocks with alternate layers of salt. They will keep perfectly. Soak overnight before using. “When we come to tomatoes, there are So many unusual ways of preparing them that I hardly know where to begin, but I shall give you just a few. When making common stewed or scalloped tomatoes, always add a slice of onion and a clove or two. . You will find it makes all the difference in the world in the taste. We slice both ripe and green ones into half- inch slices without peeling, dip them in flour, brown them in butter, then lay them on a hot platter, and surround them with a sauce made by pouring a cupful of milk or thin cream into the frying-pan, first shaking in a heaping tablespoonful of flour and stirring until blended with the buttery juice. Stir the sauce until smooth and rich, and season with pepper and salt. This may be serv- ed on toast as a main dish for lunch. But do not skin tomatoes for baking or stuffing. Raw tomatoes, with the pulp removed and then chilled, make the best of salads when filled with almost any diced vegetable. For lunch or supper the cavity may be filled with a stuffed or plain boiled egg. Set on a lettuce-leaf or two, and pour over a spoonful of mayonnaise or French dressing.—By Florence Spring. ——When one reads in the description of a storm at sea about waves that are mountain high one wonders what is actually meant. by such a description. Careful measurements and observations have somewhat recently been made, showing the actual height of the waves that can be produced by different types of storms. A continued storm, with the wind sixty miles an hour, may produce waves abou forty-five feet in height, and this is very rarely surpassed under any circumstances. Isolated observation seems to have been made of waves fifty feet, and some rather uncertain observa- tions have been recorded of waves sixty to seventy feet high, but these are found only as the result of continued hurri- canes, and are so rare as to be practical ly unknown. Ordinary storms produce waves far below these figures. Ringling’s Circus to be in Altoona on Tuesday. The big event for which the young- sters and grownups have been impatient- ly waiting is drawing near, for on Tues- day June 13 Ringling Brothers’ circus is to exhibit afternoon and night in Al- toona. Expectancy never ran so high before and it is likely that this district will send a large delegation to feed the elephants. Unusual interest centers around the gigantic spectacle, “Cinder- ella,” with which the famous showmen are this season opening their wonderful main tent program. “Cinderella” is prob- ably the best loved of all fairy tales and to see it produced with more than 1000 persons, hundreds of dancing girls and glorious pageants, indeed gives promise of making “childhood’s golden dreams come true.” In the same great tent, will come the marvelous circus numbers in which 400 men and women performers, scores of trained animals and a galaxy of special features are introduced. The majority of the acts are entirely new to America, the Ringling Bros. having se- cured the pick of those European per- formers who have been obliged to seek engagements in this country because of the war. The all-new street parade will take place show day morning. It is a mistake to plant too many kinds of plants. A bed with nothing but phlox, for instance, is far prettier than one with a dozen species of plants. The massing of colors is n.ore effective than scattering them. — Subscribe for the WATCHMAN \ THE FIRST ROSE OF SUMMER. "Tis the first rose of summer just swelling to view, With it’s mates on the bushes, that are just peeping thru, To enrapture our senses, with its sweetest perfume As it bursts forth in brightness, in beauty, and bloom. Life is checkered with love, sorrow, and joy, As we pass along this rose checkered way, That is smoothe, without milestones, or ruts, Life, and time flies; And we hope to. be among sweet blooming roses, When closing our eyes. —By Robert Reid. May Ist, 1916. FOR AND ABOUT WOMEN. DAILY THOUGHT. —Reason is progressive; instinct, stationary. Five thousand years have added no improve- ment to the hive of the bee nor the house of the beaver.— Colton. Almost every nation has breads pe- culiar to itself, but not all of these at- tract the attention of tourists. Some recipes find their way into our cook- books; others, however, known by word of mouth. All dishes of other countries have to be careful- ly prepared, or they will not keep their popularity so far from their home atmosphere. The Scotch house- wife is often frugal in her use of the richer ingredients, and to get her re- sults we must follow her methods. Scotch Oat Cake—Put a half pound of fine Scotch oatmeal into a mixing bowl. In a cup put a pinch of baking soda and a piece of butter the size of a hazelnut; add a half cup of hot wa- ter and stir until the butter is all melted. Then mix with the meal in the bowl, using a thin bladed knife; when the mixture is blended, turn out on to a molding board and knead it with the knuckles keeping it round and not letting it crack at the edges. Strew plenty of dry meal over it and roll with a crimped roller, brushing off all the loose meal which does not adhere to the dough. Roll about as thick as an old copper cent; then cut the cake in three pieces and place them on a griddle to toast. As they get done, move them to a hotter place. Try them with the thumb nail to see when they are done, and, if they have ceased to be doughy, remove them to a toaster to dry but do not let them burn. Stand them carefully on edge | to cool. The cakes may be made to replace the number on the griddle and the toaster as fast and as many as desired. Scotch Shortbread—Beat one pound of butter to a cream and sift into it gradually two pounds of flour, a quar- ter of a pound of sugar, half an ounce of caraway seeds, a few strips of candied orange peel, and one ounce of blanched sweet almonds chopped fine. Work the paste until it is very smooth then cut it into six pieces, put- ting each on a square piece of writ- ing paper; roll it square and obout an inch thick. Pinch the edges, prick the surface and ornament it with a few pieces of the candied - peel, and bake about a half hour. Scotch Cakes—Cream together one pound of butter and three-quarters of a pound of brown sugar, a table- spoon of caraway seeds, a teaspoon of cinnamon and a pound and a half of flour. Mix well, roll, cut in squares, and bake. Scotch Scones—Put one quart of flour in a mixing bowl with one tea- spoon of sugar, a half teaspoon of salt, and two teaspoons of baking powder. Rub in one large tablespoon of lard, two beaten eggs and three quarters of a pint of milk. Mix the dough smooth and turn it on to the molding board. Roll it out an eighth of an inch thick, cut into squares the size of a soda cracker and fold over the diagonal corners to make them three-cornered. Bake on a hot grid- dle 8 or 10 minutes, cooking them a delicate brown on both sides. Furnish Your Piazza Now.—With the warm days the thoughts of the housewife turn to her piazza and the question of making it attractive dur- become ing the summer. large or small, a goodly portion of the day is spent upon it, and it must combine comfort with utility and beauty. All three of these qualities may be claimed for the new porch rugs that are made in squares, like tiling. There are pale gray and white ones that suggest quaint old villas in Italy, red and white ones and a real Dutch blue and white that is especial- ly effective. These rugs may be wiped up with a ! damp cloth and thus kept clean, and are, by the way, quite as effective in the house as on the porch. Of course, for furniture nothing will do but wicker, or its less expen- sive but equally good-looking cousin, willow. New chairs for the porch are shown with broad table-like handles to set a cup of tea on, or with deep baskets to hold one’s fancy work, while low, comfortable wicker bench- es and tables are inexpensive and ar- tistic, as are the lamps with their shades of wicker lined with silk. On the wicker table there now come tall vases of wicker lined with metal or glass to hold a bunch of flowers, while a wicker magazine stand that can be carried about may contain all the reading matter of the family. As for the porch pillows, these are nearly all round, instead of square, this year, and, being covered in serv- iceahle cretonne or denim, may be Jey to sit on or, cu tuck hehind one’s ead. In Case of Accident.—A crushed finger should be plunged into water as hot as can possibly be borne. The ap- plication of hot water causes the nail to expand and soften and the blood pouring out beneath it has more room to flow; thus the pain is lessened. The finger should then be wrapped in a bread-and-water poultice. A jammed finger should never be neglected, as it may lead to mortification. It is possible to have smoothe hands even if one is a housekeeper and dish- washer. Dissolve a teaspoonful of tragacanth, which can be obtained from any druggist for a very small sum, in three times as much water. Let it stand in a covered cup for 12 hours. Fill the cup with water and apply the thin jelly which has form- ed freely to your hands after each washing. A few drops of perfume and a little glycerine added to the jel- ly will improve the lotion. Coffee Jelly with Nuts.—Make the jelly according to your usual recipe, but when partly cold add half a cup of mixed nuts chopped fine. Mold and turn out when cold. Serve with cream or custard. Marked with Betsy Ross Flags. Following is a list of the graves in Centre county marked with Betsey Ross flags on Memorial day through the in- strumentality of the D. A. R.: NEW CURTIN CEMETERY. Philip Barnhart Mrs. Philip Barnhart OLD CURTIN CEMETERY, Evan Russell Lawrence Bathurst GRAYS CEMETERY. : Elijah Chambers James McGagaham OLD MILESBURG CEMETERY. Capt. Richard Miles William Lee Hon. Robert Fleming Samuel Howe Joseph White REBERSBURG CEMETERY Col. Henry Meyer Philip Meyer George Christian Spangler. BOALSBURG AND SLAB CABIN. Jacob Keller Andrew Hunter Henry Dale Eleazer Evans Peter Shuey CENTRE HILL George Woods Henry McEwen John Watson PENNINGTON’S GRAVE YARD. John Frederick Ream Michael Stiver Christian Miller Jacob 3hadacre Thomas Van Doren HECKMAN CEMETERY John Adams Sunday BELLEFONTE UNION CEMETERY. Col. James Dunlop James Harris Capt. Joshua Williams Hon. Andrew Gregg Eliza and Harriet DeHaas. JACKSONVILLE GRAVEYARD Matthew Allison Capt. Thomas Askey Mrs. Mary A. Rishel (Real Daughter) SNYDERTOWN John Snyder ASKEY CEMETERY Col. John Holt ecoming MICHELIN Red Inner Tubes havea world-wide reputation for durability for the following reasons: 1 » Vides} Red-Rubber Te are Sompeded of certain quality - ts whi t them os ” Te brine oy a preserve their velvety softness indefinitely. 2nd: Michelin Tubes are not simply pieces of straight tubing with their ends cemented, but are formed on a ring mandrel to exactly the circular shape of the inside of the casing itself and consequently fis perfectly. GEO. A. BEEZER, Bellefonte, Pa. Michelin Red Inner Tubes give the utmost economy and satisfaction. le or porous and which io - Hae For whether it is Every Man Young Man ‘who knows Good Clothes when they see them and every woman who is interest- ed in seeing men Well Dress- ed, should see what we are showing in really unusual Clothes for all men this sea- son. Don’t Bring a Penny with you, we want to first prove to you that the best is always here before asking for your patronage. Everything for Man or Boy. FAUBLE’S, BELLEFONTE, 58-4 Dry Goods, Etc. LYON ®& COMPANY. JUNE SALE We are Preparing for a Big Clearance Sale > OF Summer Goods PENNA. Cool weather and too much stock gives you this great opportunity Watch Our Store it will be interesting to all econom- omical buyers. Lyon & Co. -.. Ecllefonte.
Significant historical Pennsylvania newspapers