The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1906-03-14
hotel was turned into a banquet han,
and artistically decorated with carna-
lions. roses and smilax.

i WI v sAAO0O WI uos tssi xJC1uAuSG " OuI
Governor, E. Y. Sarles, given by d. A.
Dinnie at Leland Hotel, Minot, N. D.,
Friday, March g 'O6."
The musical program occupied the
next page. There were ten selections
by the Minot high school orchestra,
under the dictatorship of Professor S.
Wolfe. All Of these were we'll received
and this youthful orchestra was the
subject Of much well deserved praise
during the evening.
The menu was headed with uni
que thanksgiving verse, under the cap
ton of Eat, Drink and be Merry it
ran as follows:
And some wad eat that want It;
But weNh meat. and we can eat,
And sac the Lord be thankit."
The. menu was elaborate and con-
sisted of eleven courses, as follows:
Blue Points
Breii Ssf Green i Iesste9s s0uill0n
Anehovy 1q iaea cucu 5S,tsnne Potatoes
AZ. r hS%ss Psilade'phIs ,! sSqss monas
Brussels s Whipped Potassss a's sas
''sels se eHiep.z Au Maras assi%%ery Sec
Iced Hardshell Crabs, a Ia Epicure
zenbvr White Ead s,rd Rose Desdamonas
Roauefort Cheese 'eu aAes
The head or the table was occupied
by Governor Sarles, Toastmaster J. 9.
Murphy and the host, David A. Dinnie.
After the banquet the postmaster
introduced Our Governor" and his
excellencys responded in a splendid
manner with "The State of North Da-
kota." After that came speeches by
State Superintendent of Public In.
struction w. L. Stockwell, Attorney
Leighton. Francis ]. Murphy, ex-Gov-
ernor ]. M. Devine, President Webster
Merri1eld of the University, James
Dinnie. w. L. Martin, vice president
of the 500 railroad, George Stewart,
Supt. Of the G. N. at Minot, Hon. James
Johnson. and Attorney Arthur La
Sueur. that were all listened to with
great interest. A number Of guests at
tended from Grand Forks and there
were prominent men there from all
over the state. E
A Well-known writer to the New
York Herald, in telling women how to
keep youthful, says the following:
There is thing known as the mid
dle-aged back. You don't want 1t.
The neck goes forward, the back
rounds. and wad Of fat gathers along
the shoulder blades, spelling the out
lines and making one look -well, mid
dle-aged. There are certain physical
tricks, mannerisms, that belong es-
pecially to youth. There are others
that belong especially to age. This is
one of them.
"The remedy Is simple to hear, but hard
to do faithfully and perseveringly. I'm
itate the young figure as much as pos
sible. Throw your shoulders back,
hold your neck stright, up-not out
and then up-and have your gowns
made to accentuate the effects you
want to cultivate. Some women wear
bodices that are full behind and tight
across the chest. OF course, they just
defeat the effect they desire to cult
vats5 for no one wants contracted
chest or round back, and these are
precisely the effects obtained by a
dressmaker's mistake of this kind.
Practice standing in young man
ner as systematically and carefully as
you would the piano If you wanted to
be player. The changes in COM
plexion and hair and expression are
sufficiently telltale. Don't label your
self old In posture and motion as we'll"
An economical meat dish and two
ether excellent recipes:
Get a piece Of nice, fresh round
steak. about one and one-half pounds
flcut thick). Cut it into pieces about
an inch square, smother 1t with flour.
well seasoned with salt and red pep
per. Brown In the frying pan one
large onion or two small ones, with
about one large tablespoonful Of but
ter; then add the steak and brown.
Put the whole into granite sauce
pan, pour over 1t five pints Of boiling
water and simmer two hours. About
twenty minutes before serving make
dumplings, as follows:
"A cup Of flour sifted with a little
salt and half teaspoonfut of baking
powder, and rub in. a teaspoonful of
butter. Mix very soft with milk-so
soft that It is slightly sticky; drop by
small spoonfuls into the stew and COW
er tightly until served. II less gravy
is desired, use less water.
s5ss Oyster Pie.