davidaulloa/AmericanStories huggingface dataset:
Free trader-journal and Ottawa fair dealer. (Ottawa, Ill.) 1920-1927, 1922-06-08
by Attorney A. Clapsaddle.
Appeal.

An appeal of suit brought by the
ShattOn co., of PENNSYLVANIA,
against Baker Brothers, OF Strcator,
was carried to the circuit court to.
day \ hearing was held before jus
ticc of the peace Myers ON May 3, and
verdict of $llS.25 awarded the
plaintiff. The defense appealed the
ca" to the higher court.
An appeal Of a suit heard before
Justice Meyers in StrcatOr was taken
to the circuit court today The ac.
tiou was brought by Luca MatoralIc
against the Chicago Fruit Produce
and Supply CO.
Appeal Studebaker Case.
An appeal from the circuit to the
supreme court was taken today in the
suit brought by Mrs Icy Genera Gre
CORY against Paul Richcy and the
other heirs of the late jeremiah Stu
debakor, of Deer Park township Mrs.
Gregory brought the action to set
aside the will Of her father, the late
Jeremiah Studebakcr. She won the
case in the local court
New-York tribune., 1922-06-18
Sauce NIilanaise

3 tablespoonfuls olive oil.
Il pound saited anchovies
can tomatoes (No. o
large stalk dill
Il teaspoonful black pepper
cloves Of garlic
Cook the tomatoes until they are
soft. Strain through a fine wire
strainer. Chop the garlic very fine
and brown in the oil. Add the
strained tomatoes and the finely
chopped dill. Remove the skin and
bones from the anchovy and chop
fine. Add TO the first mixture. Sea-
son with pepper and cook until the
dill and anchovies are tender. This
should be a thin sauce, and if in the
cooking il thickens up too much, add
water. Keep covered while cooking.
This is a spaghetti or rice sauce.
When used with spaghetti, the
cooked spaghetti should be sprinkled
with Drowned bread crumbs and
grated cheese first. Then pour on
the sauce.
New-York tribune., 1922-06-18
Anchovy Dressing

salted anchovies
large sprig parsley
Il small onion
! Glove garlic
Juice Of Il lemon
tablespoonfuls vinegar
Il cup olive oil
Salt and black pepper.
Rub the bowl with the cut side Of
the garlic. Wash and skin the an
chovies and rub to a paste in the
bowl. Add the chopped parsley and
onion and the vinegar and oil alter
rately until the vinegar and oil are
used up, stir in the lemcn Juice; mix
until smooth; add salt and pepper.
Anchovy dressing may be used for
meat or fish. and if it is to be used
for a salad dressing for plain let
tuce. more oil and vinegar will have
10 be used to make it thin enough to
pour. Use one tablespoonful Of oil
for each one Of vinegar when the
dressing is being thinned.
New-York tribune., 1922-06-18
Savory Sauces With Foreign Tang Improve Any Food
Fried Calves Brains
Urh Onion Butter Sauce

and dip quickly into and out Of hot
water to loosen the skin. Skin and
bone and chop fine. Put into sauce
pan with the oil and pepper. Do
not let the anchovies cook in the oil.
Keep the oil hot and the fish tossed
about. Put the canned tomatoes on
the fire and cook and condense.
When the consistency Of soft GUS
tard, strain into the anchovies and
oil and stir until we'll blended. This
is an excellent sauce for macaroni.
The anchovies used here are the
salted variety and quite inexpensive.
New-York tribune., 1922-06-18
60 -M4et 1tsxv @l1e Uribt1ne Dt1stit1te good Ge2 e.
\Teote and Fish Served Cold Summer Cooking FrOber

Place in saucepan, add one tea
spoonful of salt, n slice OF onion
stuck with two cloves. sprig Of
parsley, half n teaspoonful Of lemon
Juice and boiling water 10 cover.
Simmer gently for twenty minutes.
Drain. plunge into very cold water
drain. dry and place under a light
weight Chill, cut in slices and
sautc quickly in hot pork fat. Pour
over the following sauce: Chop
coarscly two sliced onions and brown
in two iablospoonfuls Of butter.
Sprinkle with salt and paprika, pour
in a cupful Of boiling water and
simmer for ten minutes. Add half
New-York tribune., 1922-06-18

A GOOD tomato sauce is an invalu-
able aid in cooking. In the
greater number Ct the foreign dishes
that we like so well, tomato is one Of
the ingredients USED to give that en-
viable flavor. This is especially
true Of Italian cooking. 1t not only
gives favor and color, but It gives
consistency to sauces that cannot
be obtained b. the use Of -four or
cornstarch alone.
New-York tribune., 1922-06-18

Grind the bacon and try out In
pan, being careful not 10 crisp or
burn il. Chop the onion and the
garlic very fine and add TO the
bacon; cook gently, but do not
brown. Add the chopped parsley
and the meat cut into very small
pieces. do not put through meat
chopper Cut the soaked mush-
rooms into very fine pieces and add
TO the meat and other ingredients.
Add the canned tomatoes and let
simmer gently until all is well
blended and the vegetables and meat
thoroughly cooked. Before using
thicken with u cup dried Drowned
bread crumbs il the sauce shows
tendency TO separate. The kettle
should be tightly covered while the
sauce is cooking.
New-York tribune., 1922-06-18
That Garlic.

One Of the ingredients that makes
the sauce Just right is the garlic.
Garlic If properly handled is not Of
fensive. Used in small quantities
and thoroughly cooked. it gives an
irdescribable favor that is never
disagreeable. Many who insist that
they wouldn't touch anything with
garlic are loud in their praises Of
both Italian and French cooking.
Even when it is used uncooked for
salad dressings. if handled in the
right proportion to the other ingred-
tents used, 1t gives tang" that
nothing else can give. and either
makes or mars the dressing.
II is hardly worth the time Of the
average housekeeper to make to-
mato paste; it can be bought canned
at both foreign and domestic gro
Gerry stores. and if USED carefully a
small can goes a long way. Tomato
sauce, however, is a different thing.
II can be cooked when needed, and
after the first few times is as easy
to make as any ether sauce with
which we are familiar.
Another sauce that is well liked
and rarely made in any but the for
eign households is the anehovy
sauce. Anchovies sound like a rare
end ex.ravagant ingredient for
New-York tribune., 1922-06-18

the heni Of poultry. arc really de-
i,b.ful summer meat. Use three
pigeons dressed and split. Drcdge
with -four and fry lightly in hot salt
pork fa,. Arrange in a casserole
or braisinC dish and add half hay
lcaf. one small cupful Of diced
celery. a slice Of minced onion and
three cupfuls Of boiling water Bring
TO the boiling point. cover and SIM
mer for one and a half hours, adding
two tcaspoonfuls OF salt and half
teas pocnful Of paprika at the end Of
one hour. Thickcn with six table
spoonfuls Of -four blended with four
tablespoonfuls OF butter. add one
New-York tribune., 1922-06-18

.u,ssred crumbs and bak. ,v.,..
FIVE minutes in a ho, oven. e..
with the following sauce: N., =.
tablespoonful' Of oieo, add On. -,
spoonful Of minced onion. aM..,
bay leaf and ono Glove. Cook -,
the onion is soft and remove ..
Glove ard bay leaf Blend i,
and a half tablespoonfals of 5ro,,.
-four and add gradually tyo ,s,, /.
Of rich brown stock. Stir uni !.
sauce is smooth, and when /, ~.
favor with hall tesspoortvl !,
Worcestershire sauce and AZ =.
tablespoonfuls II sliced rus.,
olives. Taste n 80. II al, -,
paprika are desired.
New-York tribune., 1922-06-18
Cold Meats, Cool Kitchens
and Clean Plates

cold meats suffer at home from the general obioquy
Of being "icfi-orer," "A,orfed cold cuts" prime
forore, in the and should be. in
the used only in The early morning and hears,
hot nork for The late. hot afternoon Let the best
of beef and lamb, real ond pork appear first in cold
form this time Of year. and mix thcm-tehch easily
be done BY judcou, combination Of home cooking and
deIicdtcssen patronage.
"Figures.rou, DONE" first a California hors-d doeurre
rhich delightful hybrid Of fruit cup and salad.
cocfed Of cnnaIoupe (pieces scooped ou). tomato
in tiny quarters and crisp lettuce marnaed in French
dressing and pa,onnase serred ei,h il. ou 'eH enjoy
this much erred first rather than ehcn dinner has
aLcn the edge from the appetite and il H destroy
your scsf for mhaf foLoWs.)
Then ooid ham, cold chicken and cold tongue. rifh
either n norseradish dressing French mustard "a HuIe
Italian summer sausage may rork in here) potatoes
hot toast. and fresh asparagus rifh drarn butter;
iced chocolate iced irifh this Strawberries and
lady fingers and demfasse. and you peace
r The ,eorId and his rife" and ,eifh your omn
for there is afternoon cooking here except boil
potatoes and asparagus top Of the store for half an
hour
Thi, is onl, hint Of rhaf be done super
delicious meals nifh Iiule trouble and hare them far
better than complex meal inroiring heat and turmoil
Put your thinking cop and send some rarafiors
on this theme.
Anne Lercis Pierce.
Director Tribune Institute.
New-York tribune., 1922-06-18

butter. blend in one tablespoonful OF
-four and add gradually half cup
ful Of rich milk. Cook. stirring con-
stantly until ,h.ck and smooth. and
adj a quarter ,esspoonful each OF
salt and papriha AID a few drops
Of onion juice. Cream four table
spoonfu.s Of butter. add the lightly
beaten yoiks Of two eggs and com
bine with the cooked saace. Cook
for a moment over bot water (do not
boin. favor with the juice q half
a lemon and serve.
PIGEON Pic
Pigeons. although coming under
New-York tribune., 1922-06-18
Stuffed Eggplant
With Oiire Sauce

Cook a good-sized eggplant ff-
teen minutes in boiling, salted water
to cover, then cut in two and with
a spoon remove the pulp. Take out
the seeds, chop the pulp and add one
cupful Of whole wheat bread crumbs,
half a tablespoonful Of chopped
onion cooked in two tablespoonfuls Of
bacon fat. salt and paprika 70 taste
and sufficient stock 70 moisten. Cook
ever hot water for five minutes, cool
slightly and stir in one beaten egg.
Fill the eggplant shells over with
New-York tribune., 1922-06-18
Flavor and Variety in
,ihcse Tried Dishes

"Tt.-rs sre ,,ldom what they seem
SKIM mix ~ squesades as cream
These two lines from "Pinafore
might well ?: applied 10 the mock
HoNandaisc ssuce in this weeks
recircs-a: cal Hollandaise in favor
AMI appu rance, but a mock
- c-ncoction. \ pigeon pie and
,,lvcs' buairs salad are other nov
cl,ics wIl worthy Of trial.
New-York tribune., 1922-06-18
Serre" assorted Cuts' " With Crisp
Salads and Piquont Sauces and
S,ciss Cheese for Addcd EarOr

rubbing the yolks Of four hard
boiled eggs TO a paste. and adding a
quarter Of a teaspoon .ul Of salt and
the same Of paprika- Then gradual
IS work in half a cr pful Of creamed
butter. two tab'cspoonfuls Of thick
cream and flavor no taste with lemon
juice. Spread sver the hot vege-
table. the heat tof which will cause
i, q melt and spread.
New-York tribune., 1922-06-18
Cup Baked Toms,o.,
WHh Hoyseyadi,h Sau..

Put small peeled tomato. 10.
eustard cups that hsv. been ".
tered and make a cross In Ii. c.,.-
Of each. Dust in q li,tl. nl, A..
paprika and insert in each a ,i,,
butter ball. Place n. cups ia,
baking pan and bake in a quick oyr
for thirty minutes. serv. in y.
cups with a Tablespoonful n u.
following sauce poured over ear.
Prepare a cupful Of brown uscs a.,
when hot stir in one quarter cuv.d
Of grated horseradish, one tsspo,.
ful Of powered sugar. ore ,atl.snc,
ful Of vinegar and a quarter q,
teaspoonful Of mustard.
New-York tribune., 1922-06-18

through q fine strainer and il is
ready 10 use. This sauce may be
used for meat, fish. macaroni or
cheese. Dried mushrooms. soaked in
warm water, may be added to the
sauce and cooked in it until they
are tender.
New-York tribune., 1922-06-18
The Marketing

Supplies for the week will inelas
at the butchers one pound and
quarter Of stewirg veal, al 2s esrs
a pound; three lambs tongues, At 10
cents each; three pigeons At "
cents each; three-quartsrs Of
pound Of calves brains, AZ s. esrn
a pound; two pairs Of swee'ursseA
at 50 cents each; two pounds Of
pork tenderloin, at 45 cents pourc'
one calf's heart, al S5 cents; ban
pound Of sliced bacon. AZ ~ cents
pound; four pounds Of forecuar'sr'
of lamb, az S5 cents pound. ana
one pound and half Of veal euus-
at 45 cents a pound.
At the fish market one two-po0ns
bluefsh, at 30 cents pound sn'
two pounds Of Spanish maekerel' "
32 cents a pound.
Purchase for the dairy supphe
two pounds and half Of taole ~
ter, at IS cents a pound; nan :
pound of oleo for Is cents "'o
quarts of Grade b milk. at 10 ee''
a quart: three half pints OF crssn
at 2s cents a bottle. and three a0'"
and half eggs, at i6 cents a0's'
Marketing prices for four pe's0s
will run at the following sppr0S
mate figures:
New-York tribune., 1922-06-18
Asparagus
UnI Mock Hollondcise Sauce

Pa-s the stem ends Of the stalks
in COZ water as soon as the aspsra-
gus j received from market and let
therl stand for several hours. Then
waJl. remove the tiny spurs on the
staiss and grade The bundle. sepa-
rs5 NJ the larger stalks from The
sn' ailcr. Cook in boiling salted
v-Iter. putting in the larger stalks
i've minutes before the small ones.
.ifter tn water reboils cook gently.
When cooked drain. lay on toast
slices and pour over the following
sauce. Melt one tablespoonful Of
New-York tribune., 1922-06-18

everyday cooking, but since they
can be bought by the ounce, it is not
extravagant to make a piquant sauce
to dress a plain macaroni or rice
dish. A little of the sauce goes
long way and it takes only two or
three snchovies in a sauce for a dish
~,,n,o;or. - eox,-o -;., ,,oovlo
New-York tribune., 1922-06-18
Broiled Cucumber
Whh ParsIey Caper Sauce

This il rather a novel dish and
always proves a fayorite. Pare the
cucumbers. cut in strips about the
size Of short asparagus stalks and
boil in salted water until tender
(about fifteen minutes). Drain and
pour over the following sauce:
Cream two taolespoonfuls Of butter,
blend in two taolespoonfuls Of -four
and add gradually one cupful Of
chicken stock made from a cupful
Of water and two bouillon cubes.
Cook, stirring constantly, until the
mixture boils and is very smooth
and add a quarter Of teaspoonful
Of paprika and tablespoonful each
Of capers and chopped parsley. As
the bouillon cubes are salted, none Of
this condiment will be required.
New-York tribune., 1922-06-18
lfficient 70 serve SIX people.
Dill. but Not Picked

Sauce Milanaise differs from the
plain anchovy sauce in that it is
strongly favored with garlic and
dill. Dill is one Of the spices that
We are used to. as a rule. only in
pickles. Foreign housewives have
long used il as favor for soups and
sauces, and in milanaise sauce the dill
favor is pronounced, but is quite
different from the flavor we get in
pickles. For this sauce il is better
70 use the full grown dill than the
new dill The full grown dill looks
like the weed known as wild car
rot" or Queen AIMS lace" but is
green and yellow. II can be seen
hanging on the door frame Of any
Italian grocery or fruit store. l.
can also be had in the large fruit
and vegetable markets around town.
II is inexpensive and strong in
favor. One stalk can be used 10
favor a large amount of sauce, max
ing dill an inexpensive source Of
good flavor.
The recipes given here are those
used every day in the italian house
holds. and if they are accurately
followed should give good results
the first time they are used. They
can, Of course, be changed to suit the
individual taste. but should he tried
out just as they are given here for a
fair test.
New-York tribune., 1922-06-18
Anchoyv Sauce

3 medium-sized anchovies
X cupful oil (olive)
z teaspoonful black pepper.
! can tomatoes (No. -
Put the anchovies into a str
New-York tribune., 1922-06-18
Baked Fore Quarter Of Lamb
Breton Siyk

Have the butcher prepare IL
forequsrter by remring tn. scs.
Rub over the cavity from vh.ch q,
bore has been removed with a a
Glove or garlic and I'll with a SUI
ing made from a large cgpfgl I
bread crumbs, ore Tablespoonful .s.
Of chopped chives AID parsley. IN
tsblespoonfuls Of chopped .g;G
mushrooms, salt and psprika . .As.,,
and four tablespoonfuls Of butter
Sew up the vent and lay II. -ts.
trussed into shape in q tsking Fsn.
Sprinkle lightly with sat ard Jay
over the top thin slices of salt pork
Set in a hot oven for ter minutes
and then add 70 the pan ore cBptI
Of hot water. half a teaspocnful q
kitchen bouquet and a Tablespoonful
each Of grape jelly and Woiess','
shire sauce. Cook with a NOR
moderate temperature, basting irs
quently. and serve with 4 broEi
gravy made from the liquor in IA
pan, additional hot water, and .
thickening Of Drowned -four
New-York tribune., 1922-06-18
Brown Sauce

4. pound raw beef (lean)
5 slices bacon
cups hot water or stock
large stalk celery
u small carrot
p small onion
small Glove garlic
. tablespoonfuls -four.
!. teaspoonful pepper
Put the meat and vegetables
through the meat chopper. Cut the
bacon into small pieces, put in iron
frying pan and let brown. Add the
meat and vegetables and pepper.
Stir constantly and brown without
burning. Add one cup Of liquid and
continue cooking. Thicken the other
cup Of liquid with the -four and add
TO the sauce. Cook until thick and
brown like brown gravy. Mush-
rooms may be added to this sauce.
II they are used, they should be
soaked in warm water and then put
through the meat chopper with the
meat and vegetables.
New-York tribune., 1922-06-18
Tomato Sauce

y small onion
Glove garlic
l small stalk celery
2 bay leaves
! sprig parsley
3 tablespconfuls oil
Il teaspoonful salt
4 teaspoonful pepper
S medium-sized tomatoes (or one
No. . cam.
Chop the onion. garlic, celery and
parsley and break up the bay leaves.
Add the oil, salt and pepper. Cat
up the tomatoes and put all into a
kettle with heavy bottom, or put
on over an asbestos mat. Stir fre-
quently, but keep covered while
cooking. When the juice is tho
consistency Of thin custard. strain
New-York tribune., 1922-06-18
y, Virginia Ccricr Lee

ANAi N9"tttiNi i'Net" 't'' ''-'''
often cold. and fresh, not
vegetables. seasoned with
plenty Of butter. cream or a savory
sauce. form an appetiz.rg comb.na-
tion that needs no recommendation.
Neither are Che cold ,sce. able
salads to be oycrlookei i1-t now.
with the rsrkc's stocked w n peas
Young carrots and onions a.f-rarus.
string toans. cau!iAowor. eg .pisrt.
spinach, tomatoes. cabbage ard
c1cumbors - housekeepers have
wealth q material to hep out in
planning their daily menus.
Among summer meat lamb and
veal should be first choice. although
a pork tenderloin Cro' unlike
chicken in texture and flavor, also
deserves a place On the seasons
-. ....., -.
PIE or panned squads, the later
arranged on squares OF fried hominy
ard accompanied by q tart fruit
-,
t-.ro.......,.,,. -, $50. % .bo
,...,,.. 4s~o.h ,oro.oh,.,~ ~a+h,r
., o,..eo ,.ro, and oro sr,o,.o,.,,.
srd. g, ,,o,r r,e..ure of ,,., or
ho.,s .o,.o a.o.~ owl ,.oi,o..- rods
r,.vod ...., ~. ..os,r ~r.., oro.
Then. too. some # the vegetables,
,nl ,..~,. 3, cleo !. reo.;,,s lorgo.,
N cook largo old ones than If doou
voprg small ones
7, ;s hos, n soy, tho vooet,b,s
d,sc.rdirc .boso tba, aro n o.,se.
.;o,.ble no. aud dividing .bo ~
u,i,do~ into two cror,- o.oor3;ro
cn -,
'''-
or asparagus Tor I'VE MINUTES! !on-cr
than you do the small onc5 This
takes time but I. pave.
N"'' !" ''oo"'"'
All Doiiea Vegeiao-e' 81 'ouIu De
started in boiling saltcd VI te.. This
should be kept boiling -apidly for
h,srs on;ons c,bbaco 7n;nacb and
.~~o.. CooL bo+b .su,~o..,s o,d
...,l;ao,,er ,,ors eloyl, o- ,bov are
-, ,
u O"'" ''''' '''''- ~" ia '
Peas ana asparagus aS wei as
spinach, must be coclpd IN as little
water as possible. so that the flavor
NAV he conserved and frequently
.. = ,.-... 49,.
''
,,o,,
po~bs,s ono of tho hos. DRESSINGS
for fresh cooked vegetables is a
combination ~ Good brtter and
thick cream This however. is
rather an extensive luxury. and
whom tho family is q large ore q
white sauce rll be preferred and
=, tho same time will make the veee-
table 60 further
I s V..;.,
80 ''' wv 49,. .,'' P"' '"F
;" "'e 10 scr Z " ''' '''' ''''e' = ~ '''''
'''S WY ''''''O'S a 10 ,'V'' = :
Vo'"'n'' - 'S'"S "'''" =" 20 "
half tcaspoonful Of anchovv paste.
Use no salt. as the paste is quite
salty. This sauce is also good with
spanish sauce
New-York tribune., 1922-06-18
Ncapoliian Sauce

y pound beef
4 pound bacon
. small onions
is teaspoonful black pepper
> dried mushrooms
] Glove gerlv
sprlg parsley
! can tomatoes mo. -
New-York tribune., 1922-06-18

cupful of cooked fresh peas and one
cupfui Of thin cream scalded and
seasoned to taste. Turn into bak-
ing dish. cover with very rich
baking powder crust and hakc in a
ouick oven until wcll Drowned.
Fried Calves Brains
Uuh Onion Butter Sauce
This is also an excellent summer
mca, dish. and il is not expensive.
When the brains are received drop
at once into a bowl Of cold water
and change the water until the
blood is all drawn out, then care
fully remove all the membrane.
New-York tribune., 1922-06-18

Thursday
BREAKFAST
Iced Orange and Grape juice
Fish Timbales Radishes
Corn Bread Coffee
LUNCHEON
sveetbreads With Creamed Peas
Bread and Butter Sandwiches
Peach Tsrts
DINNER
Broiled Pork Tenderloins
Mashed Potatoes String Beans With
Spanish Sauce
Watercress and Pimento Salad
Coffee Frappe
New-York tribune., 1922-06-18
With Only Fresh Vegetables to
BE Serred Hot, the Oren Take,
4 Summer Afternoon Vacation

n teaspoonful Of kitchen bouquet and
a thickening Of Drowned -four.
New-York tribune., 1922-06-18
4 Sauce Variation

In the recipe for the parsley caper
sauce 20 serve with the boiled cucum-
bers a very delicious variation is
obtained by using milk in place Of
the chicken stock and blending in
half tcaspoonful Of anchOvy paste.
Use no salt. as the paste is quite
salty. This sauce is also good with
baked tomatoes.
New-York tribune., 1922-06-18

Monday
BREAKFAST
Pineapple Cocktails
BrOlled Bacon
Gr.llcd Tomatoes. Tartare Sauce
Buttered Toast
Coffee
s;SCHEON
YcrR- Carrot and Pea Soup
CroutOns
frut salad Finger Rolls
DINNER
Olive and Cheese Ianapes
Ieai Croguettes Asparagus
Mock Hollandaisc Sauce
Green Salad
Indian Padding VITA Ice Cream
New-York tribune., 1922-06-18

Saturday
BREAKFAST
Baked Rhubarb
Saute Of Calls Hart on Spinach furee
Buttered Toast Coffee
LUNCHEON
Cold Fish and Asparagus With Nous
seline, Ninaigrette Sauce
Brown Fread Tea Punch
Cottage Pudding With Crushed Straw berries
DINNER
Baked Fore-quarter Of '.amb. Breton
Styfe, English Mint Sauce
Drowned Potatoes
Cup Baked Tomatoes with llorseradish
Sauoa Pineapple Ice Cream
South Bend news-times. (South Bend, Ind.) 1913-1938, 1922-03-12

Edgewater Floral Place for Fun
eral flowers. phone Mish. Is. 31-tf
South Bend news-times. (South Bend, Ind.) 1913-1938, 1922-03-12

we are compelled TO drink taese
days? Darn 'em, our party can't
get credit for "A single good deed.
Still we hold 70 the view that the
Ten Commandments viii at least
hold an interest for antiquarys even
after they have come to be regard ed
as inapplicable TO our ,modern life
and conduct
The dispatches say Mabel Nor
mand is out OF danger. We suppose
that means she is no longer in Holly
wood
IF the radio encourages the people
20 listen I'm on all the fool noise that
burdens the air I'm this country there
is danger Of the grass taking the
crops
Even Solomon preferred to teach
by precept rather than by example.
Somebody in Defiance. o.. says
girls are better spoilers than boys.
That's not much OF compliment.
Anticipated as we are we can say
nicer things than that about girls.
A Brooklyn vegetarian declares
cabbage is good for stomach trou-
BILE. OF course, fl is And its eff
cacy is multiplied by the addition Of
salt pork or corned beef
The Egyptians, now having their
independence. will not be long in
finding that there was a certain ad-
vantage in having easy relations with
the little old lady Of Threadneedle
Street
In his S7th year. August Herzog,
Sr., will leave Mishawaka on a tour
Of Europe within the next few
weeks. and he tells us he is going TO
have a gay young time. We don't
doubt It. August has one of those
sunny dispositions that laughs at
Father Time and the Osler theory
He will be gone several weeks, and
in the meantime. NIIshawaka will
miss his genial smile and kindly
counsel. Bon voyage. August.
We suppose the government would
have Us believe. in exacting the In
come tax, that the necessity pains Il
more than II does US, but that
doesn't mitigate our agony any.
Frank Crane thinks love-making
should be taught in the schools. No
1trr "a L r,c
worth a "Trip. 1t is strictly an in