a
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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
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1 » Vides} Red-Rubber Te are Sompeded
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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
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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.