Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1909-09-24
-O.-O-
plants Fee, and Move.

that plants are sensitive 10 hight and
heat and other external stimuli and that
their responses TO these sense impress
sions' are comparable to the muscular
contractious seen III the lower animal
forms.
The old fashioned sensitive plant that
willis Mt n touch was the wonder of our
childhood. We may never have noticed
the droop that comes over the locust's
foliage as night comes on. h.it this trait,
noticeable in the pod bearers. is bv no
means confined to them.
The familiar red and white clover are
two plants that show their leaves SEN
sitiye to the light. People who have
seen the golden California pOppies COW
ering fields with a continuous sheet of
fame yellow in the middle of the dav
must have noticed how the color dimin-
ished with the failing light A closer
look shows the flowers drawn I'D ike
buds into pointed cone form by the
overlapping of the petals. 1t is the at
titude of sleep. The leaves also are re-
Iaxet. their faces turned down. The
day posture is active, the night posture
passive.
The starry English daisy is ono of
many flower species which close in damn
weather and when night comes on.
Heiotrope is an old favorite in gar
dens Its name has an Interesting ORR
gin Find it in the dictionary. saws
writer in Country Life in America and
see if it is earned by the plants behavior
as you find it blooming in the garden
bed or as y ported plant
The most amazing example of plant
movement that resembles intelli@ant
activity is seen in the Venus HvtraI,
whose leaves are called upon to bain
the roots in securing food for the miami
The leaf blade is divided into two norts
a long basal portion, which does tho
IL Inf Fl1IfVv saral
portion trimmed with spines. which is
specializew for the capture of flies and
other insects.
The two sides of the trap face each
other like the opposite pages of an omen
book. The middle is the hinge of the
trap. Three spines are set aslant near
the middle OF each half, and these are
hinged to the green pad so as to change
their angle when the trap goes shut.
Touch the face of the open tran or
one of the six spines with pencil tin
or drop a grain of sand on it and the fran
closes but it opens almost at once
as if it realized the mistake Let a fiy
brush the stiff spines and trap shuts
impaling the insect ON them and fencing
it in by the OK erlappIng of the spines
on the rims.
The fly has room at first to struggle
but as the acid digestive fluids are poured
out upon the victim the walls of the trap
draw in and the nutritious substances of
the body become digested and then
absorbed into the walls Of The trap and
thence into the whole plant Now the
trap opens and the remnants of the vic
TINS body are discarded. 1t usually
takes g week or two for leaf to dispose
of an insect.
These plants grow in boggy ground
from Virginia southwark. Specimens
grown in greenhouses are usually dam
aged by being ''overworked" -baited
with bits Of meat, which prove too strong
food for the plant,
~o+.o~
Spicy, Cool and Summary.
Salmon with Mayonnaise-Set a can
of the best salmon into a saucepan of
boiling water and boil for fifteen min
utes, Open and turn it out on the plat
ter without breaking the mold. The
finest canned salmon contains nothing
that need be removed. Pour over it a
half pint of mayonnaise containing a
dessertspoon of horseradish. Garnish
with circles of hard-cooked egg and
serve with Saratogas. ID. r. G.
Green Peppers in Tomato Sause-Cut
up two quarts of fresh tomatoes, add one
teaspoon of salt and boil over a quick
fire half an hour, MASKING occasionally;
strain There should be a pint or more.
In a casserole put half cup of olive
oil adding, when smoking hot, two
cloves of garlic, minced. Fry till these
are brown. Now add the strained toma-
toes, a tablespoon of minced parsley and
three sweet basil or bay leaves Boil
ten minutes. Cut in strips ten green
have been removed. and add them to the
tomato sauce. Cook slowly half an
hour. Serve hot, with the sauce over
the peppers. s.
Lobster Salad-A good, clear fish stock
should be made first, season to taste and
stiffen with gelatin. Open can of very
small sardineS very carefully and remove
and drain a number of unbroken fish. A
small quantity of the stock should be
placed in a border mold and set upon
the ice: when it has hardened a trihe
row of sardines should be laid in care
fully, on their backs, not fiat; add a lit
tie more stock, enough to cover the fish
to the depth of an inch, and leave it to
harden a little. as before; then add an
other row of fish and fill the mold with
the stock and leave it on the ice until
hrm. When it has set turn it out and
hll the center with lobster in mayon-
naise dressing. If the stock is as clear
as It should be the sardines will appear
to be swimming in the water. A. FL. Q.
Stuffed Peppers No. 1-Split four green
sweet bell peppers in half lengthwise
and take out seeds and ribs. Prepare a
forcemeat by mixing two coffee cups of
finely broken, stale bread with one small
onion grated, one tablespoon minced par
sley, salt and pepper to taste, and
enough of the liquid and soft pulp of
fresh or canned tomatoes to moisten
thoroughly. Mix lightly and fill into the
halyed peppers. Put a small lump of
butter on each and bake half to three
quarters of an hour in hot oven. with a
little water in the pan.-A. NJ. Z.
Stuffed Peppers No. Prepare four
sweet green bell peppers by splitting in
half lengthwise and removing seeds and
RIBS. Mix one cup each of cold boiled
rice and minced cold chicken, two table
spoons Of finely cut celery or a sprink-
Ling Of celery seed, a teaspoon or two of
onion juice and salt and pepper to taste.
Aolsten with two tablespoons of melted
butter and one-half cup of tomato juice
ana soft pulp. Fill lightly into the pep
ters sprinkle grated cheese over the tops
lFarmesan is BEST and bake half to
LIFee-quartes Of an hour in a hot oven,
win little water in the pan.-A. s.
Creamed Fish in Cucumber Shells
select six or eight short, thick cucum-
n