OCR Text |
Show WOMAN'S WORLDS' SWEETEST THINGS ON EARTH. I f 'E W hat are the sweetest things of earth? I I , ,m ran praise a rival's worth; j' Vfan "rhat hides no thorn; j ! ' Kichof of gold untouched by scorn. ,, little child asleep: f SVps that ran smile though they may . ,,ro"hAt''s cheer: a father's praise; j The minstrelsy of summer days. hen'-t where anger never burns; A eift that looks for no returns; Wrongs overthrow; pains quick release; re-lease; , Dark footsteps guided into peace. t The light of love in lovers eyes; jpp that is young as well as wise; ; A mother". kiss; a baby's mirth Th'-se are the sweetest things on earth. WOMAN IN THE FIELD AS PUBLISHERS AND EDITORS (Chicago Tribune.) ! The furore that has recently been created in New York rirwspaper circles I ttwr the fact that a number of up- to-date, energetic women are about to bring out a "daily" Ml their own, brings the woman newspaper publisn-cr publisn-cr with a bound into the glare of pub-; pub-; lie notice. I New Yorkers have not gotten used to i the idea, as several other smaller cit ies have been forced to, and therefore !they scoff without knowing with what thev have to deal. If those narrow minded men would look beyond their noses they would fee that the fair Gothamites have an in- cr-ritive to their project not far from j their own state. j Cambridge, Mass., is noted for many ; things, but of late its principal at- I traction Is the property from which j the New York women probably de- rived their inspiration in the newspa- 1 jier world. I It is a newspaper run rxclusively by women, with women editors, a woman wo-man business manager, women com- 1 positors. and "newsgirls" selling it up- i on the streets. It is called the Cambridge Press and made its appearance a short time ago. ! I At first Cambridge people looked up- ; on it as a big joke. Men smiled sig-nificantlv, sig-nificantlv, "nice" women turned up their noses and the wiseacres scoffed, but soon the sentiment turned. Wo-1 Wo-1 men. as newsgatherei s. did not prove j i- so dismal a failure as many predicted, j sind with each issue the Press en- ; tertalned and sparkled more and more. , The Press, which is issued every! "Wednesday, has for its board of edi- tors the following four prominent Cam- . bridge women: ! Miss Alice Ppencer Geddes, editor and manager; Mrs. Estelle J. Norton, as-- Fistant editor and manager; Miss Bes- 1 jo p. G. Brainard, associate editor, nnd Miss Cornelia C. Gowen, advertising advertis-ing manager. The paper is devoted to local news. "Scare headlines" stretch from column to colmun, just as they do in the big dailies, and, together with well selected se-lected photographs, produce an impression im-pression of journalistic enterprise. With these attractions the Press is booming at a great rate, and is giving giv-ing its rival, the Cambridge Chronicle, desperate competition. It is a fight between man and woman, wo-man, and Cambridge is watching the outcome -with interest. The odd things rtbout it is that the Chronicle formerly. owned the Press, having purchased it from its first owners when they sold out after an honorable career which bad extended over many years. A plucky woman in the west accom- ; I pushed some time ago what these east- era women are doing now, and she did Jl single-handed. - - ... , The St. Croix Valley Standard, in Wisconsin, bears on its editorial page , the name of Mrs. Carrie Fulsom Cole, ; a name that has won no small fame I ' Fince she began to run her newspaper ; about a year ago. Success Comes Within a Year. I ; She had been forced, through fe- verses of fortune, to earn her own : 1 living, and as she had a natural love j ; for newspaper work she turned to that ; es her refuge. Going- quietly to work, she aston ished the people of St. Croix Falls by . bringing out the Standard, a sheet well j 1 printed and up to date in every par- I tieular, which she owns and edits. I It lias a circulation of several thou- ' sand, and its popularity has increased neadily since its appearance. . A prominent society woman of Rapid City. S. D., who holds a high place j nmong women newspaper editors in ; llv- 1'nited States, is Alice R. Gossage. I The Rapid City Daily Journal is the s paper that appears under her direct i supervision. j Takes Up Husband's Work. ! Her husband was publisher of the Journal, and many a time he found his ? wife's clever brain and clearsightedness nti immense help in his work. He was far from strong, and finally, I little by little, the energetic woman i look the management Into her ' own . ' bands. Now she is busines manager , I as well as editor, and. in fact, the : I whole paper is under her supervis- ion. 1 Since Birdie Meeks-Baker, loss than ? a '0;'t" a so took charge of the Bar- brrton (O.) Republican, a spublisher, ; editor, reporter, advertising solicitor, collector and business manager, occasionally occa-sionally taking a hand at the press, remarkable re-markable changes have taken place. Avoids Debts and Bad Accounts. She began by changing the paper's name to the Barberton Tribune, though the politics remained un- I changed. In less than a year, bv tact and persistent effort, she has added to Its files several thousand dollars' worth of signed advertising contracts, one-half of which are from Barber-ton's Barber-ton's own merchants, who were never known to advertise to any extent be ll fore. Here are some of Mrs. Baker's business busi-ness methods, together with the results: re-sults: I There are absolutely no dead ads and no bad accounts. Everything is con- I ducted on a cash basis. The Tribune is free from mortgages and debt. The j woman editor proclaims it a Barber- Ion paper for Barberton people, and therefore protects the merchants by I refusing all competitive ads. HOW TO TAKE CARE OF YOUR WARDROBE The woman whose soul rebelled at cleaning the bottoms of muddy skirts, and who threatened o discharge her cook, do her own work, and employ a alys maid," planned a division of labor in which, if the wardrobe T-ere kept as it ought to be. the cook would ' 'hanre f Retting the best of j "nether madam has a Flora Mc- s J-binary outfit, with a maid to keep I U T 'der' or Whether she has a few I nindejst pownp which she looks, after , herself, the way in which they are kept lias as much to do with her appearance ap-pearance as either quality or "cut." Aimougn tne care of even a moderate mod-erate wardrobe, done in the wav - a good maid attends to it, takes all of "tie person's time, there are some hints Riven by a maid who is considered-a j whlT6' Thirh 0t 0n1y hel!' her I ha to be her own valet to keen I flings in condition, but save her time I k comes t0 ffettlnsr things out 1 l"!lt are wanted in a hurry. if i.r instance, she Fugcsts- " I ' ehat Parasols be slipped into loose I 'nsecoth capP3i and put Pevera, of j mem together, in one of the boxes in I I which long-stemmed American Beauties Beau-ties are sent from the florist's. Little slashes are made in one end of the box, allowing the handles to protrude, and if set conveniently tne handle is recognized, and the parasol wanted can be lifted out without disturbing the rest. : A cheap packing trunk with four or I fiva travs, such as can be bought for 'S3, should be used for the skirts of thin, gauzy evening gowns, which must be kept separately, and also safely away from damp and dust. Use tissue paper for covering these gowns, as even cheesecloth Is too heavy. And here is a pointer about the making mak-ing as well as the keeping of party dresses which may be copied by the home seamstress: Light chiffon gowns should be made with adjustable flounces; flounc-es; that is, with an extra set of frills" fot the bottom of each gown, which is what fashionable dressmakers dressmak-ers now send home with all the white dresses for "buds" and debutantes. Waists should be stuffed with tissue paper inside the sleeves and under the trimmings and parts that lap over, keeping them in ordinary suit boxes, with all the little changes for the neck that go with that particular gown, as turnovers' and tulle rosettes 1 in the same box. j Hang tailor skirts with two loops on two hooks, a hanger not being necessary if only hung so the front width is not allowed to "break." Wrap hangers for jackets with ribbon, as the wooden hanger is harder on the lining than wearing the jacket. After brushing the cloth street skirt the bottom should be rubbed off with a cloth dipped in gasoline' to take out the mud stains that are on it. j Silk pettticoats keep their freshness j and crispness better if they are furnished fur-nished with tiny braid loops sewed among the flounces and hung upsido down. I Corsets should be rolled wrong side out and tucked into one of the narrow nar-row lawn corset bags, which are thin : enough for the air to get through. Keep heavy shoes on "trees," but stuff soft ones with tissue paper, those of patent leather being slipped into separate bags of cotton flannel to "prevent "pre-vent scratching, and the low shoes, particularly suede, being held up at the heel by a narrow strip of cardboard card-board about six inches long, sprung in between, the heel and instep. Feathers and chiffon boas are always al-ways better for shaking over the radiator radi-ator a minute, after being worn in the damp. It curls the feathers and has the opposite effect on the chiffons, which curl up and look wrinkled if not treated to a little heat. : Veils are better rolled with the fing- ! ers than in a veil case, as it pulls out i the edges. j Gloves, particularly glace, should be I wrapped in oiled paper to keep them j from the damp. There is a "glove microbe," mi-crobe," which sometimes eats the fin-( fin-( ish off this kind of glove, that flour-j flour-j ishes in damp weather. In taking ; gloves off, "skin" them back halfway before pulling the tips of the fingers. LETTERS AND ANSWERS. (Marian Martineau in Chicago Tribune.) ! Mrs. T.: My height is only 5 feet 5 inches and I weigh over 200 pounds. Please give me full instructions as to diet. If you are in good health try this: Take two slices of dry toast at break-: break-: fast, with all the fruit you can eat, and one small cup of weak tea. At I the middle meal of the day take the same. At night take two small Iamb ' chops, one dish of some kind of vegetable vege-table and one cup of tea. You will not starve on this, and it will help you to get thin rapidly. 'Mrs. YTv' I took" your dietary for some months and lost quite a little Ilesh. Now give me your dietary for , the second reduction month. If eggs agree with you. live' on poached eggs and toast. Take them 1 three times a day, with a small cup of tea or coffee, and nothing else. If ' you can't stand eggs, take one chop at i noon and one slice of toast. Miss T.: I purchased an electric reddle and am using it on my face with fine results. The hair disappears with each little jab of the needle. Mrs. T.: I found that the pumice stone was all that I required for the ; removal of superfluous hair from my lips. I scrubbed my -lip with it and it is now perfectly smooth. The hair does not seem to return again. f Miss Y.: Give me a wrinkle paste. Try the pure oil of mutton tallow. Heat in a double boiler and add half the quantity of white vaseline. Into this beat enough sweet almond oil to make a paste. Beat with an egg beater beat-er until perfectly cold. - Miss G.: What is the best way to keep cold cream and how can I perfume per-fume it? " Our grandmothers heated the cold cream and stirred clover leaves into it. You might use a little clover perfume. per-fume. Egg shells, tied with ribbons, and suspended at the side of the dresser, dress-er, make a good receptacle for .the cream. Miss II.: Give me a hand whitener. Take soap jelly and dissolve it in hot water. Add a handful of powdered oatmeal. Soak the hands in this -and rinse in clear hot water. Mrs. V. G. B.: I would like to have ; a good bust developer. What can you recommend? Which patent bust de- ; veloper is best? j I have never personally seen any tried, so cannot say. If you want to develop the bust slowly you can do so with cocoa butter gently rubbed into j the skin. Do not try to massage, but ! be content with applying the cocoa butter to the surface. I Miss H. G.: How shall I use the salve stick which you advise for su- 1 perlluous hair? j Take the stick and heat it. Apply it to the afflicted portion. Let it get cold. Pull it off and it will bring the ' hair with it. I f Miss II.: Do you think powdered pumice would keep the hair off my , arms? It is difficult to tell. You might try it and see what it will do. Scrub the hair off with the pumice stone and wait. Sometimes it . does not return. The constitution of the hair Is different dif-ferent in different cases. Miss T.: I am yellow, and there is no lightening up my face, try as I will. t Your complexion can be brightened if you eat fruit late at night, before going to bed. In the morning .take a teaspoonful of phosphate of soda in hot. water. Continue this for a month. Be sure that the fruit is of a I sort that agrees .with you. I M. C: I pulled the superfluous hairs off my lip, taking a little patch at a time. I then applied diluted ammonia and was gratified to find that the hairs did not come back. I wonder how this . would work on my arms, which are j covered with soft down. You could hardly pull the down off your arms, but you could apply the salve stick hot, and pull It off, taking ' the down with' it. Then -you could apply diluted ammonia, not hot enough to blister the skin. ' P.: The. hair on my arms is jet black and long, so that I am almost disfigured. , What would you do in ' my case? . I should apply peroxide of hydrogen with ammonia, until the hairs were bleached so that they would not show so plainly. Then I would keep on with the applications until I had injured the roots of the hair, so it would die. Miss T.: Is there anything that can be done for hard white lumps underneath under-neath the skin where there have been large pimples? Apply hot water to the place to draw the substance to the surface. It t must be pressed out. Mrs. H.: What remedy would you advise for an obstinate case of pimples? pim-ples? Obstinate pimples Invariably come from within. You must eat the right kind of food and take the right kind of exercise and pay strict attention to the laws of hygiene. A society woman wo-man troubles with pimples places herself her-self upon liquid food for two weeks, with excellent results. H.: How can I restore hair that is partly gray? Often it is found that hair which is partly gray can be restored by rub-bring rub-bring a little oil into the roots. Take a small quantity, not over ten drops, and make it do for the entire head. Do not oil the hair, but only the roots. Preserve the Recipes. From the manner in which the editor occasionally reminds some careless reader to preserve the valuable recipes published in 'The Intermountain Catholic Cath-olic and the Globe-Democrat the inference is, drawn that all do not appreciate ap-preciate them as they should. They may look simple and insignificant, but hew sadly we miss it in life by overlooking over-looking the apparently simple and trivial things. One recipe sent in a little over a year ago by a gentleman in Texas has saved two valuables lives in this locality. What good has it done in others; who can tell? It was that common salt, a teaspoonful three times a day, would cure Bright's disease of the kidneys. Another sent in lately was that onions on-ions would positively prevent any one taking the smallpox. They will, and not only prevent that disease, but if eaten regularly will keep off that dangerous dan-gerous disease, pneumonia, and also that painful one, neuralgia. It is respectfully re-spectfully submitted, is It not more sensible to inoculate the system with onions that are harmless to us but sure death to all microbes, even love microbes mi-crobes expiring in great humiliation and agony, than to insert smallpox into the system to prevent contracting that disease? How ridiculously absurd, but few seem to know that in this the medical med-ical fraternity is 125 years behind the times. Thus one valuable recipe follows another, taken from experience, the best teacher, and how handy it would be to have them pasted, in a scrap book to be ready in case an emergency should arise. , In some unlooked for emergency, j what are you going to do; send for the ; doctor? Why, the dear wife or child may die before he can get to you. How handy it would be to have a scrap book, , find the right remedy, often in the house, apply it and save hours of suffering, suf-fering, perhaps life. Take that midnight horror, the croup. The little sufferer awakes in agony, the family is greatly alarmed and one is ; sent in haste for the doctor. Time is .' everything, you suffer yourself at see-, see-, ing the poor little one suffering so ter-I ter-I ribly. What would you give to know I what to do? Money? Money is as nothing noth-ing compared to that dear little one's I life. j Here is 'the recipe in that scrap -book, 1 just four lines, but it will give instant relief and save the dear one's life: Run your finger way down the child's throat and break the false membrane. Isn't this better and easier than the one used in practice of giving nux vomica, a poison, to make the child deathly sick at the stomach so as to break the false membrane by vomiting? These rem-i rem-i edies, learned from experience, should j be carefully preserved by every one. I Perfuming Oneself. I We should not be too hasty in con- demning as foppish and useless the I using of perfume on the person or I handkerchief. The basis of most per-! per-! fume is spirit and an essential oil, both of which have a powerful antiseptic antisep-tic action, so that a liberal use of perfume, per-fume, especially on the handkerchief, i3 quite in line with modern bacteriological bacterio-logical teaching. Besides this there is ' no abstract reason why we should not make an attempt to be especially agree-i agree-i able to our friends by smelling nicely as. well as by looking or talking nicely. THE SUNDAY MENU. Breakfast. Pears. Cereal. Cream. Scrambled Eggs on Toast. Hashed Brown Potatoes. Gems Coffee. Luncheon. Bacon Omlet and Creamed Potatoes. Peach Cake. Coffee. Dinner. Tomato Bisque. Chicken Pie. -Mashed Potatoes. Stuffed Green peppers. I Sliced Cucumber Salad. Peach Cobbler With Sweet Cream. Cheese. Wafers. Coffee. Peach Recipes. Pickley peaches Select ripe sound fruit and rub each peach thoroughly with a flannel to remove all of the fuzz, or the fruit can be dropped in the lye as for brandy peaches. The skin, however, adds flavor to the peach, and it also keeps the fruit from becoming tough. In each peach stick two clova and several small pieces of cinnamon. For 6 poung of fruit use 3 of sugar. If the vinegar is too strong add water to It that has been boiled and allowed to become cold. Have the sirup very hot and drop the fruit in it and allow it to cook until tender. Peach short cake Four cups of sifted flour, 3 teaspoonfuls of baking powder, 1 teaspoonful of lard, milk. Sift the baking powder and salt and flour, rub in the shortening; then with a fork stir j it lightly and quickly sufficient suffl- ! cient milk to make a soft dough too soft to roll. Turn the mixture into two greased pie tins and bake in a hot ; oven about thirty minutes. Cui, up the peaches and let them stand while the ! cake is being prepared and baked, ad- : ding enough sugar to sweeten. Butter the baked crusts and place the peaches 1 between them, reserving enough to , cover the top. This can be served plain or with whipped cream. . Peach pudding Line the bottom of a deep pudding dish with thick slices of stale sponge cake soaked in cherry, the dish with fresh peaches, sliced and sprinkled with sugar. Spread over the I top a meringue of whites of egg beaten lightly with sugar in the proportion of o. tablespoonful of sugar to one egg, and return it to the oven- just long enough to lightly brown the meringue. Set the dish on ice and serve very cold with plain of whipped cream. ' "Egg Plant. Egg plant is now found in the markets mar-kets and is as fresh and perfect as it is likely , to be at any time during the year. One vegetable is enough for a good-sized . family. Cut it into slices about half and inch thick, rub each slice With salt, put them into a deep bowl and cover with. water, putting a weight on top so that they will remain re-main under the water. This draws out the rank taste. Before cooking, drain the slices one by one and wipe them with a cloth." Then season them with pepper, "dip them first. Jn. beaten egg and then in fresh bread criimbs'and fry in hot fat for at least five minutes, t browning on both sides. They should be a rich, dark brown, thoroughly cooked and soft, but not buri.ed. Egg plant is also nice when broiled. Prepare Pre-pare in the same way as for frying. Season with salt and pepper and rub each slice on both sides with a little sweet oil. -Arrange about three slices ' on a double gridiron and broil them for about five minutes on each side. Put the slices on a hot platter and spread over them a gill of butter, into which the juice of half a lemon has been beaten. Puddings. Bread pudding Two cups of bread minced fine, 3 eggs, 1 cup of milk, 1 cup sugar. Bakeslowly. if you have any jam or jelly left over (as the last in the can is nearly always thrown j away) it-is an excellent flavor for the pudding. Otherwise, flavor with lemon. Peach pudding Make a batter as for cake with 3 eggs, 2 cups milk. 2 cups sugar, 3 tablespoonfuls of butter, flour to thicken sufficiently. Use about one-half one-half as much baking powder with the flour as ordinary recipes call for. Bake in a flat pan (a dripping pan is best), split and serve with canned peaches between. This is very easily made. Fruit Dessert. Pleasing to -the eye as well as the palate is a fruit desert made with one pineapple, four bananas, four oranges and a few candied cherries or pre- served whole strawberries. Pare, core j and slice the pineapple, but place it in the dish so it will be apparently whole r.nd of the pineapple shape. |