AER
pa
Broil iid
‘Made in China’ Now Vies as Label | Medicines and the War.
, : ; |
with the ‘Made in Japan. | In a communication to the Nation- |
al Geographic Society Dr. John Foote |
i ter, eggs, milk, lemon juice, grated
| peel, and sugar. Beat all the ingre-:
| dients together, and bake in a butter- |
led dish for three-quarters of an hour
Our homes and our wardrobes will |
* or longer. | soon be substituting Oriental! goods, | presents an amazing collection of |
Belletonte, Pa., January 11, 1918. |A POTATO DISH FOR EACH DAY IN |as the markets of Europe are closing | facts regarding the effect of the
i = THE WEEK. ‘to us and as even American workmen | yor. d-wide Sree Thon which the e es
FOR AND ABOUT WOMEN. | It is said that potatoes may pe and factories are being run to the | Physician relies when he writes his | :
| simplest prescriptions. The war has!
| cooked in more ways than any other | tune of war. Already the difference Dns Ds i the Amprrican per: |
DAILY THOUGHT | vegetable, and a score or more varia- | is visible as one goes about the shops, |
If you knew what lives were brightened
By your words of hope and cheer;
If you knew what hearts were strength-
ened
By your handeclasps through the year;
If you knew what souls were lifted
By your acts from day to day,
You'd be freer with your greetings
As you pass along life's way.
RECIPES FOR POTATO DINNER
DISHES.
“Are you eating your share of the
country’s bumper potato crop,” asks
the United States Department of Ag-
riculture in a recent statement. “Now
that the tubers are once more plenti-
ful and cheap they may well be given
a prominent place on the dinner ta-
ble,” continues the statement.
The Department makes the follow-
ing suggestions in regard to the use
of potatoes at dinner:
POTATOES AT DINNER.
Potatoes may be freely used at din-
ner, the variety which we all like be-
ing secured by varying the ways in
which the potatoes are served. Then,
too, one should not overlook the fact
that, since both of them are foods
which are very palatable sources of
starch, by eating more potatoes one
can diminish the bread eaten and thus
help to save wheat, which is such an
important matter at the present time.
Many think that potatoes are at
their best when prepared in the sim-
plest ways, that is, baked or boiled,
but even so some variety is possible,
for they may be baked in their jack-
ets, or with the skin rubbed or scrap-
ed off, or pared and baked in the pan
with meat, the juice they absorb im-
proving their flavor. The skins may
be easily rubbed off new potatoes, and
almost as easily from old potatoes
provided they are first dropped for
ten minutes in boiling water.
Potatoes may be boiled or steamed
in the jackets, peeled entirely, or with
only a ring peeled around the centre.
The boiled potatoes may be served as
they are, or mashed, or riced. Such
simple changes as these help to give
variety.
MINTED POTATOES.
Boiled potatoes are at their best
when mealy, so, after boiling, the wa-
ter should be poured off, a little salt
sprinkled over the potatoes, and the
kettle not quite covered, and placed
on the back of the stove, so that they
may “dry out.” If you wish a novel-
ty, in boiling new potatoes add a few
mint leaves to the water in which
they are cooked. In baking potatoes
one should always remember that, to
be at their best, they should be serv-
ed as soon as they are done. If one
cannot serve them at once, the skin
on one side should be slashed in order
to allow the steam to escape, and the
potatoes kept hot.
Fried potatoes are also favorites
and the ways in which they can be
either fried in deep fat or pan fried
are numerous and are well known.
Fried potatoes seasoned with onion
are a common dinner dish, and one
should remember that green peppers
can be used with the onions or in
place of them.
POTATOES WITH SAUCE OR CHEESE.
Potatoes baked with white sauce
and cheese, scalloped potatoes, and
similar dishes can be used in place of
macaroni and spaghetti, and potato
dumplings can be used in place of
wheat dumplings. Cooked in combi-
nation with other foods, in a meat
pie, for instance, potatoes may be de-
pended upon as the principal dinner
dish. There are also a number of
dishes, such as potato pudding, which
can be used at dinner in place of
sweets made of wheat flour.
CREAMED POTATOES.
There are several different ways in
which creamed potatoes may be pre-
pared. (1) Freshly boiled or cold
boiled potatoes may be cut into small
cubes and served heated in cream
sauce. (2) Wash, pare, and cut po-
tatoes into small cubes. Put into fry-
ing pan with a few slices of onion cut
up very fine, and parboil ten minutes.
7 a ish rigid conte quently seen cultivated in our gar- BEST WE CAN MAKE and is highly recommended by all those
Done of water. Add one tapiospon day’s or Saturday’s left-overs)—1 bt Shin HE oil 4 dens. The machinery for crushing who have tried it. If you have used it you already know—or try it
utter drippings, or other fat, sea-|cuypful mashed potatoes; 1 cupful for his hogs P is also available; so if a shortage re- just now.
soning of salt and pepper, and milk
enough to cover. Cook for 15 or 20
minutes, or until the potatoes are well
done and the sauce thick and creamy.
It is necessary to stir the potatoes
frequently to prevent sticking. The
starch in the potatoes thickens the
sauce. Creamed potatoes are partic-
ularly good to serve with fish or
chicken.
HASHED BROWN POTATOES.
Cut cold boiled potatoes into small
pieces (2 cupfuls), season with salt
and pepper, cook 3 minutes in one-
third cup bacon drippings, stirring
constantly. Let stand a few seconds
to brown underneath; fold like an om-
elet, and serve on a hot platter.
These are very good with broiled or
fried fish or meat.
MEAT AND POTATO PIE
TATO CRUST.
Boil meat, cut into small pieces.
Mix with potatoes separately boiled
and cut up, and put into a baking
dish. Make a crust by mixing smooth-
ly mashed potatoes to which a table-
spoonful of shortening has been add-
ed, with enough flour and water to
make them roll out easily. A pie
made of a pound of meat will require
five or six small boiled potatoes, a
cupful of mashed potatoes, and eight
or ten tablespoonfuls of flour, and
should be baked about ten minutes in
a hot oven. Salt, pepper and other
seasoning, as onion and carrot, may
WITH PO-
i
| Monday’s, Tuesday’s and Wednesday's |
1
|
{
tions are within the knowledge of any
good hotel chef. Seven ways, one for
each day in the week, beginning with
dinners, through Thursday’s lunch,
Friday’s dinner, Saturday’s lunch,
and Sunday’s supper are here given.
Stuffed Potatoes—(Monday) Cut
baked potatoes in half, remove the
pulp, mash it, add enough milk for
the usual consistency of mashed po-
tatoes, and season with butter, salt,
and pepper. Fill the baked skins with
this mixture, dot the tops with butter
and bake for eight or ten minutes in
a hot oven. To vary this add to the
mashed potatoes, before the skins are
filled any one of the following: Beat
en white of egg (1 egg to 3 medium-
sized potatoes); chopped meat (% cup-
ful to 3 medium-sized potatoes);
chopped parsley (1 tablespoonful to
3 medium-sized potatoes).
Scalloped Potatoes— (Tuesday) Use
raw, thinly sliced potatoes in layers,
each layer to be sprinkled with flour,
butter, pepper, salt; lastly pour in
just enough milk to be seen through
the top layer, and then bake for about
an hour, or until the potatoes are ten-
der. This may be varied by adding,
in layers, hard-boiled egg, sliced;
grated cheese; or minced ham.
Boiled Potatoes—(Wednesday) Se-
lect potatoes of uniform size; wash
them with a brush; and plunge them
into boiling salted water (1 teaspoon-
ful salt to 1 quart water). Cook
them with the cover of the kettle
ajar, until tender, from 20 to 30 min-
utes. Drain the potatoes; remove the
skins; dress the potatoes with butter
if desired; and serve them inmmediate-
ly. If it is necessary for che potatoes
to stand a few minutes before being
served, cover them with a cloth, not
a lid, in order that the steam as it
condenses may be absorbed by the
cloth and not returned to the potatoes
to make them soggy. This is the rea-
son for serving potatoes in an uncov- |
ered dish. The potatoes may be
sprinkled with chopped parsley.
Potato = Salad — (Thursday—from
Wednesday's left-overs) 6 cold boiled
potatoes, 4 tablespoonfuls salad oil or
melted butter, 2 tablespoonfuls vine-
gar, few drops onion juice, 3 table-
spoonful salt, cayenne pepper, 2 ta-
blespoonfuls chopped parsley.
Cut the potatoes in one-half inch
cubes. Make a dressing by mixing
thoroughly the other ingredients.
Pour this dressing over the potatoes,
and allow them to stand for 15 min-
utes. Drain off any dressing that
may not have been absorbed by the
potatoes. Garnish the salad with
sprigs of parsley and serve with
cream dressing or mayonnaise. To
the salad may be added any of the
following: 1 cupful chopped celery;
2 cucumbers, chopped; or 2 hard-boil-
ed eggs, chopped or as a garnish,
sliced.
Mashed Potatoes— (Friday) Thor-
oughly mash cooked potatoes. Add
four tablespoonfuls of hot milk, one
tablespoonful of butter, and a little
salt and pepper, to each pint of pota-
toes. Beat the mixture with a fork
until light and pile it lightly in a hot
serving dish.
Mashed potatoes may be shaped in-
to small cakes. Brown them in a fry-
ing pan in a small amount of hot fat.
Mix with boiled codfish, or canned sal-
mon, for fish cakes.
Potato Soup — (Saturday — from
Friday’s left-overs)—2 cupfuls hot
riced or mashed potatoes; 1 quart of
milk; 2 slices onion; 3 tablespoonfuls
butter; 1 teaspoonful of chopped
parsley; 2 tablespoonfuls of flour; 12
teaspoonfuls salt, celery salt; pepper,
cayenne.
Scald the milk with the onion; re-
move the onion; add the milk slowly
to the potatoes. Melt the butter; add
to it the dry ingredients; stir the
mixture until it is well blended. Add
this to the liquid mixture, stirring
constantly, and boil the soup for one
minute. Strain it if necessary, add
the parsley and serve.
Potato Biscuit— (Sunday, from Fri-
flour; 4 teaspoonfuls baking powder;
milk, about 1 cupful; 1 teaspoonful
salt; 1 tablespoonful butter; 1 table-
spoonful lard.
Sift the dry ingredients. Add these
to the potatoes, mixing with a knife.
Work the fat into this mixture light-
ly. Add gradually enough milk to
make a soft dough. Toss the dough
onto a floured board, pat and roll it
lightly to one-half inch in thickness.
Cut it into shapes with a biscuit cut-
ter. Place the biscuits on greased
pans and bake 12 to 15 minutes in a
hot oven.
i pet om
Owl-Cat Feathers.
A woman selecting a hat at a mil-
liner’s asked cautiously:
“Is there anything about these
feathers that might bring me into
trouble with the Bird Protection So-
ciety?”
“Qh, no, madam,” said the milliner.
“But did they not belong to some
bird ?” persisted the woman.
“Well, madam,” returned the milli-
ner, pleasantly, “these feathers are
the feathers of a howl; and the howl,
you know, madam, seein’ as ow’ fond
’e is of mice, is more of a cat than a
bird.”—London Answers.
An Easy Way.
“How did such a silent couple ever
| where the label made in China or Ja-
| pan is rapidly taking the place of
| made in Germany or France.
| Among the articles prominently
pdisplayed are the Chinese and Japan-
ese rugs, quite distinctive, as they
| are thick and usually seen in rather
| solid colors, mostly buff and a fairly
| light blue. They are quite different
| from the Persian rugs which have so
[long been with us, substituting solid
masses of colors and single figures in
place of the intricate designs and va-
riety of colors woven into the Orien-
| tal rugs.
{ A prominent rug merchant on
{ Chestnut street, Philadelphia, showed
| some antique Chinese rugs valued at
1 $1000 and $1500 or more, but they
| were all in buff, blue or a lovely shade
| called peach glow. Some of the mod-
| ern rugs now being imported from
; China were also shown. They run
{ not much less than the Persian arti-
| cles. They are made of wool, entire-
| ly hand woven and very durable, with
| the colors guaranteed.
i This shop was also showing the
| Japanese imitations of the Chinese
| rugs now in the department stores.
| They are called Chinese rugs. They
are really made of cotton, and are
known as Jut rugs. However, they
look most satisfactory; in fact, they
! are made more artistic than the com-
factories.
for a very large one to cover an entire
room. The colors, it seems, are not
guaranteed, but if purchased in the
prevalent buff or light tones, with a
few figures of blue as the decorative
motif, it is hard to see where they
would fade. Certainly these new Ori-
ental rugs are satisfactory, particu-
larly with so-called mission furniture,
and their plain designs eliminate the
weird effect of most of our domestic
rugs when combined with figured
| draperies or wall paper.
| Another thing that is more and
| more invading our home is the Chi-
nese or Japanese lamp. Most of the
handsome vases used as bases are
originals from China, but, as always,
the Japanese are copying them. It is
well to remember that the Chinese
are the creators, the Japanese the im-
itators.
As for shades the handsomest silk
ones are being made of Chinese em-
broideries, but it seems that this sup-
ply is giving out, because China has
become a republic and the gorgeous
embroidered clothes formerly worn
by men, as well as women, are being
substituted by the ugly European
clothes. Unfortunately a democrat-
ic form of government seems to sound
the death sentence which make for
beauty and the artistic side of life.
Anyhow, the Chinese are giving up
their gorgeous embroideries and,
| therefore, are ceasing to make those
skirts which make up such lovely
lampshades. Soon it will be that Chi-
na is cleaned out of embroideries, for
foreign buyers are combing the coun-
l try for them, at the same time trying
| to teach the Chinese to be more com-
' mercial.
| These pieces of embroidery adapt
themselves for handbags, from the
| size large enough in which to carry
one’s knitting to the diminutive one
for handkerchief and powder puff.
Jade handles are used to go with
them, also queer little tassels of all
sorts.
Statement of Mr. Hoover on Price of
Pork for 1918.
The food administration has four
main purposes in view with reference
to hogs: To see that the producer at
all times can count on a fair price for
his hogs, so that it will be profitable
for him; to see that the farmer in-
creases the number of hogs bred; to
limit the profit of the packer and the
middle man; to eliminate speculation.
“All these purposes are necessary
because we must have more hogs so
that the ultimate consumer shall at
all times get an adequate supply of
hogs at the lowest feasible price.
we believe, .will be
brought about by the full control
which the food administration has
over the buying of the allies, our ar-
my and navy, the Red Cross, the Bel-
gian relief, and the neutrals.
“The first step is to stop the sud-
den break in prices paid for hogs in
the central markets. These prices
must become stable, so that the far-
mer knows where he stands and will
feel justified in increasing the num-
ber of hogs for next winter. The
prices, so far as we can effect them,
will not go below a minimum of
about $15.50 per hundredweight for
the average of the packers’ droves on
the Chicago market.
“We have had and shall have the
advice of a board of practical hog
growers and experts. That board ad-
vises that the best yardstick to meas-
ure the cost of production of the hog
is the cost of corn.
“That board further advises that
the ratio of corn prices to hog prices
on the average over a series of years,
has been about twelve to one, or a lit-
tle less. In the past, when the ratio
has gone lower than twelve to one,
the stock of hogs in the country has
decreased.
“When it was higher than twelve
the hogs have increased. That board
has given its judgment that to bring
the stock of hogs back to normal un-
der present conditions the ratio should
be about thirteen.
mon, ordinary variety made in our |
And the price is low—$40 | dies, would in 1915 or 1916 have a
| profit on his purchases of $19,000,
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| cist must go to every nook and corner |
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| cordingly no business is so quickly |
of the globe for the drugs which fill his |
bottles, his salve boxes, and his pow-
der receptacles. A portion of Dr. |
Foote’s communication was issued by !
the Geographic Society as the follow- |
ing war gecgraphy bulletin:
When the war cloud burst in Eu- |
rope a sudden paralysis of credit tem- |
porarily engulfed the western world.
As business relations were restored, !
ocean travel resumed, and traders set |
aside the sense of danger, secretive '
individuals crossed from Europe, |
keeping to themselves and avoiding |
smoking-room conversation, using the |
wireless overmuch, and receiving dai- |
ly aerograms in private code. They |
were speculators, gamblers, these ner- |g
vous, anxious-looking unknowns, not |
dealers in war materials nor food, but
speculators in drugs—the kind of |
things that you and I so frequently
buy in the corner drug store.
To gain possession of
stores of German manufacturers and
especially German patented chemic-
als, was the game these gentlemen
played, and at such enormous profits
as to make the plungers in “war
1914, invested $1,000 in antipyrin,
tive bankers by comparison. For in-
stance, the speculator who in July,
1914, invested $1,000 in antipyin,
used extensively in headache reme-
|
{
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|
with no possible chance of a slump in
the market. This was practically true
of all . patented German medicinal
chemicals in general use, as well as |
many substances necessary in the arts
and sciences.
No merchant sells more diversely
born or more widely traveled merch-
andise than the pharmacist, and *ac-
| disorganized when trade routes are
i disturbed as the importing and dis-
‘stocks at the outbreak of the war; to
tributing of drugs; for the arteries of |
trade are like the arteries of the hu-
man body—sensitive throughout to
any change in the volume of flow in
even the most remote branch.
The law of supply and demand ap-
plies likewise to drugs; therefore it
would be as natural to expect a rise
in German chemicals as to look for
an increase in the cost of coal if all
the mines stopped working for a year.
For a time no marked change oc-
curred in the drugs imported from
neutral lands, for there were large
stocks on hand; but as trade routes
were distributed by the closing of the
old markets and the difficulties of
transportation increased, due to haz-
ards of the sea, and consequently
warehouse stocks were exhausted,
slowly but surely came the upward
swing in the cost of dozens of crude
drugs and their by-products—drugs
which are gathered in strange nooks
and in hidden corners of the world as
far from the clash and the turmoil of
the battles as ever they could be.
It is not generally known that most
of the castor bean from which castor
oil is pressed comes to the United
States from India. Indeed. our annu-
al importation in normal times is
nearly a million bushels. The Orient
has always produced this ‘delicacy’ of
our childhood days, and it is interest-
ing to remember that the Ebers pa-
pyrus, an Egyptian medical manu-
seript, written when Moses was a
young man, speaks of the medicinal |
virtues of the castor plant.
Today importers are viewing with
apprehension (and children with joy)
the castor oil situation. Not only is
production lessened, but the difficul-
ties of sea transportation from India
are increasing with the lack of ships.
In fact, earth, heaven and ocean seem
to conspire against castor oil; subma-
vines are ambitious to send it to the
bottom of the sea, while aeroplanes
demand it as a lubricant in large
quantities. Therefore, with our am-
bitious air program and our diminish-
ing supply of oil, we have reason to
study the situation a little.
However, the castor plant will grow
rapidly almost everywhere; it is fre-
er —————————————————————
ally becomes inevitable, the Depart-
ment of Agriculture will be able to
incubate another infant industry.
The changes in drug prices which
have come in this war are due. chro-
nologically to the blockade of Germa-
ny, in relation to the enormous chem-
ical manufacturing industry of that
country; to speculation in existing |
the congestion of transportation both
by land and sea and terminal facili-
ties in belligerent countries; to the re-
moval of blockaded shipping from
world trade, causing a shortage In
sea transports; to the destruction by
commerce raiders of shipping and car-
goes and the high marine insurance
and freight rates; to the diversion of
labor to war purposes from trades
concerned with the gathering, market-
ing or manufacturing of drugs and
medicinal substances, and to the ac-
cumulation of stocks of drugs by ar-
my organization.
Keeps Our Bodies Warm.
Pure. rich, red blood is a necessity in
the production of animal heat. It keeps
our bodies warm. We all know very well
that when the arteries that carry it to a
limb are bound or tied, the temperature
of the limb is immediately lowered.
There is a suggestion in this that, at
this time of year especially, we should
take Hood's Sarsaparilla, if our blood is
existing |
Clothes Service
For Man or Boy
at Fauble’s.
Prices Moderate and
Honest. Only depend-
able merchandise.
Your Money Back any
time for the asking.
FAUBLE'S.
Allegheny St. sx. BELLEFONTE, PA.
as
FINE GROCERIES
LL GOODS in our line are thirty to sixty days late this sea-
A son. Prices are somewhat, but not strongly above the lev-
el at this time last season. It is not safe to predict, but it
does seem that prices are just now “passing over the top” and may
be somewhat more reasonable in the near future.
We Have Received
New Evaporated Apricots at 25c and 30c a 1b. Fancy Peaches 20c
and 22c Ib. Very Fancy Evaporated Corn at 35c a lb. or 3 cans for
$1.00. Fancy Selected Sweet Potatoes 5c a lb.—some grades at 3c
to 4c a Ib. Very Fancy Cranberries at 18c per quart or pound.
Almerin White Grapes, Celery, New Paper-shell Almonds, California
Walnuts, Finest Quality Cheese.
INCLUDE OYSTERS IN YOUR ORDERS
We wu deliver fresh opened, solid measure at cost with other
goods.
WE MAKE OUR OWN MINCE MEAT.
No item is cut our or cut short on account of cost—it is just THE
SECHLER & COMPANY,
Bush House Block, : 57-1
Bellefonte, Pa.
Insure the
Happiness of
Your Little Ones!
2 impure, impoverished or pale. Hood's An arent char d with ne le 3 3 3
be Jided to base. 3 leatoonil of mos love? 31 She h ki “Therefore, as to the hogs farrow- | Sarsaparilla makes the blood good in y D: ge g ct of his children naturally will be-
aking powcer maces Crust figat: Prd ean Yi Wi 98 2 pis ed next spring, we will try to stabil- | quality and quantity. It has an uneqgual- tome indignant. Still there are some parents who, through carelessness,
oe POTATO PUDDING ance: or money ia xs ize the price so that the farmer can |ed record for radically and permanently neglect to provide for their welfare.
f : : count on getting for each one hun- | removing blood diseases, serofula, rheu-
3 1b. mashed potatoes (5 small pota-
He Knew His Weakness.
dred pounds of hog ready for the mar-
matism and ecatarrh, and giving strength
The little ones must be protected. There is no better protection than
toes). k ket, thirteen times the average cost |and tone to the whole system. It is asci-| 8 bank account.
4 tablespoonsfuls butter or good cook- Trnglhative Young Lady—Suppose per bushel of corn fed to the hogs.” |entific combination of roots, barks, herbs
2 ng Fat. a fairy should appear an d offer you | Sel and other medicinal substances that have ,
e . ¥, ol 1 o QO! ry LUC . raicis g
1 on milk. three wishes. What would you do? Misunderstood. Jong Don se by successful phymains, If You Haven't an Account Open One Today
1 teaspoonful salt.
3 lemon (juice and rind).
1 tablespoonful of sugar.
3 cup of raisins or raisins and nut
meats.
Boil potatoes, mash, and add but-
Practical Young Man—I’d sign the
pledge.—Cartoon’s Magazine.
——Hygiene is being taught to the
less civilized natives of the Philip-
pines with motion pictures.
“My friend,” said the solemn indi-
vidual, “what are you doing for those
who come after you?”
“Doing for them? I'm trying to
"dodge - the pests,” replied the man
who was harrassed by bill collectors.
May Be Only Washing the Cans.
Headline in New York paper:
“Milkmen in Pool.” Suspicious place
for milkmen.
For the Children's Sake
THE CENTRE COUNTY BANK,
60-4 BELLEFONTE