The Waynoka Democrat (Waynoka, Okla.), Vol. 4, No. 27, Ed. 1 Thursday, August 8, 1912 Page: 7 of 8
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(Copyright, 1912. hv Anant'latrd Llti-rury
Press.)
“It’s this way, John," said Janat
Ware. In response to John’s tlfth pro-
posal of marriage. "I Just won’t
marry—you nor anybody else—yet.
I shouldn't he satisfied to settle down
In the town where I’ve grown up and
see the same things and the same
people for the rest of my life. You
understand, don’t you, John?"
The repulsed John looked as If he
did not understand and did not wish
to understand Janet’s reasoning. The
only thing In the world Jie could un-
derstand was that he was In love
with Janet.
"No, Janet,” he answered, “I hardly
think you can expect much sympathy
from me. If you'd marry me, I'd
promise some day to take you abroad.
I'd work hard and save; I know I
could do It. Anyway, how can you go
now? Your father can’t afford to
send you.”
“Of course he can’t; but I*»e got
the best plan! You see, there are
seven of us—and I'm the oldest. And
of course, with such a big family,
mother has never had time to keep
up with the modern sort of scientific
housekeeping. You know, I took a
course In domestic science."
"Yes,” admitted John.
"Well, of course, I can see where
there’s a lot of wasted effort and
money In this household,” continued
Janet sagely. "Now, I’m going to
keep house for a year and father says
I can have what I save."
Janet hesitated to watch the effect
of her startling statement on John,
but the effect was not encouraging,
and she went on:
“In the first place. I’ll dismiss the
cook and the maid—they’re just ready
to leave anyway. And I’ll get one
“I Work Too Hard, You Give Me More
Money.”
good, substantial servant and she and
I’ll do the work. I’ll save lots that
way, and by superintending the cook-
ing I’ll avoid the waste and save a
lot more.”
Janet paused again, but John's ex-
pression showed no sign of relenting
sympathy, so she went on:
“You see, I’ll get one servant for,
say, $18 a month. We pay these
two $36 a month. That will be $20
a month—$250 about a year, be-
sides the board of one of them—$5 a
week, I should think. How much is
five times fifty-two?”
“Two hundred and sixty,” volun-
teered John glumly.
"Well, there’s over five hundred,
beside the saving of" waste. And then
I’ll have a garden and grow all our
own vegetables; and besides being
cheaper, they'll be a lot healthier,
and so we won’t have doctc r's bills.
.You see. John? I’ll have six or seven
hundred dollars—and I could go quite
a bit on that.
“Perhaps—when I come home, John,
and get ready to settle down—” Janet
started; but, noting the hopeful look
of John's face, she laughingly left her
sentence unfinished and bade him a
decided good night.
Thus Janet Ware’s year of money-
earning began. Within a week she
had dismissed the two well trained
servants from the Ware kitchen, had
Installed therein in their place a
"green” young girl fresh from Finland,
whose only ambition seemed to be to
answer every question with her one
English phrase—"You bet"—and had
hired a gardener by the day for three
days to spade and rake and plant the
garden.
From the beginning the task of earn-
ing money by saving it was a hard one
for Janet. Her first month's savings
were spent before the first month was
done. She spent $10 in plants and
seeds for the garden; and she spent
another $10 In equipping her one-maid
kitchen—new cook books, casseroles,
double boilers, patent egg beaters and
mops and various other labor saving
devices. Besides that. Lena, the new
maid, had broken so much china and,
through igaorance. ruined so much
food, that the Mil for waste which
Janet had hoped to do away with al-
together was double Its usual size
One other thing bothered Janet
John Wilson, who after each of his
other four repulsed proposals bad dog-
gedly returned to try his luck again
at Janet's hands, had almost disap-
peared from Janet's daily life, and
Janet realised that she missed him
When she met him occasionally he
quietly told her that he was working
a little harder than usual and seldom
had time for sociability.
But in spite of all her discourage-
ments and trials Janet bought a huge
ledger and put down in it a detailed
account of her finances. On one page
she would tint down fifteen cents for
green corn seed, and on the opposite
pnge she would make an entry of this
sort: “I ought to get at least ten
dozen ears of corn from this; and at
twenty cents a dozen that would he
—two dollars; two dollars would pay
my fare from London to Windsor and
back, or else it would pay for a drive
around Paris."
By fall, four or five months after
she had started her scheme of econ-
omy. Janet's European trip was well
worked out on the pages of her
ledger. But she knew that the cov-
eted trip was still a long distance
ahead.
One September morning as she was
weeding In what remained of the gar-
den she was musing uncomfortably on
the fact that she had twice raised
I,ena’s wages—I^ena had added to her
English vocabularly the demand, "More
English; more raun"—that she had
found it necessary to have a gardener
a day a week in the garden and that
his wages had practically equalled the
saving she had made on vegetables,
and that somehow, In spite of working
and planning Incessantly, it did cost
money to supply food for the nine
members of the family and their nu-
merous guests.
"Sis," a shrill voice interrupted her
nutslngs, “what’s the smoke in the
kitchen? I guess the house is on fire."
"Oh, dear me,” said Janet, running
from the garden to the kitchen door,
“that’s the cake I put in the oven,
burned to a crisp. That's what I get
for doing two things at once. Bother-
ation.” she ended crossly as she open-
ed the oven and pulled out the char-
red layers.
She was sorrowfully looking at the
ruin when she heard the voice of her
twenty-year-old brother.
"Janet.” it said, ’T've asked six of
the fellows to come here this evening
—just for a sort of round-up before we
go back to college—and I wish you’d
get up a good feed. Your chicken
salad would be just right—and that
kind of ice cream you make with
candied cherries and nuts—and those
bully little cakes you make with whip-
ped cream in them, and—”
“Oh, Janet,” called a voice from up-
stairs. "isn’t this great? Here’s a
note from Aunt Martha saying she and
Uncle Tom and Cousin Bess are all
coming for a week. Isn't that per-
fectly delightful!”
Lena, hot and flustrated, worked
noisily about the kitchen. She looked
up suddenly as this last announce-
ment dawned upon her understanding.
“Company?” she queried. "Too much.
I work too hard. You give me more
money ?’’
“No, Lena, not another cent.” said
Janet decidedly.
"Then I go. I now speak much Eng-
lish. More English, more mun.”
Janet walked deliberately to the tel-
ephone. First she called up the intel-
ligence office and engaged two ex-
perienced servants; then she called
up John Wilson at his office.
“Hello, Johia” she began, "why
don’t you come and see me?”
"I’ve been busy,” answered John.
"Well, can you come see me to-
day?”
"Yes, I think so. What luck have
you had with your summer’s work?”
“Oh—I haven’t had very good luck
—at least—-well. I have not earned the
trip—but I have learned how to keep
house."
“That’s too bad. I’ve had better
luck. I've worked hard and got
enough money together for a trip to
Europe.”
“Oh,” said Janet. “John, maybe
you’d better not bother to come to
see me, after all.”
“But, Janet,” said John, “He
planned a trip for two. Will you be
home in twenty minutes? I want to
tell you who's going with me.”
Made His Demands Definite.
The "minimum wage” idea appeals
to one English boy who was asked the
other day by his teacher to write, as
the daily composition, a letter to hla
father asking for an increase in pock-
et money. The boy set forth the need
of large funds, and ended with a
courteous demand for a “minimum
sum of money.” One of the reasons
for the demand was that the boy did
not get enough taffy to eat and had
no papers to read.
fega-uu ruj lTijTxed^cxlijli f iTrrnnrrrufcji WARM WEATHER FOOD
Pretty Straw Hat Suitable for
Either Late Summer
or Fall LIGHT, APPETIZING REPASTS FOR
THE HOT DAYS.
■ ■
■■
■■
■ ■
I’llOto, 1 DJI; i inili , -J I. UUl'l WOOU ss. i UWf.W«*OU, . $
A black empire straw hat with facing of black moire. The brim slashed
on the side. The hat is trimmed with wings which ure visible through
the opening in the brim.
DRESS HAIR TO SUIT FACE
One of the Most Important Points to
Remember in Arranging the
Coiffure.
FROCKS ALL EASY TO PACK
By No Means the Least of the Bless-
ings of the Styles That Mark
the Present Season.
I will not go so far as to say that
“artistic hairdressers are born, not
made,” says M. Calle, the well-known
coiffeur, in the July Strand, but let
me hasten to say at once, therefore,
that the arrangement of the hair is
a study—not an accident, as it would
seem to be regarded by those who
have not studied the art of the coif-
feur. For example, if a woman is en-
dowed by nature with a long face—
that is to say, a face longer than that
of the average woman1—there Is one
golden rule that she must always hear
In mind when arranging her hair—
namely, to do it as artistically full at
the side as possible—always, of
course, taking care not to overdo the
fulness. Again, the woman with what
I think may best be described as “a
round face” will he wise to keep the
fulness of her hair at the side within
bounds, and to dress her hair in front
as high as she reasonably can, thereby
adding that length to her face which
she lacks. One more golden rule. The
woman with a suggestion of an,oval
face should, as far as possible, en-
deavor to preserve that suggestion of
"ovalness” by dressing her hair “oval-
ly.”
Many years’ experience has proved
to me that, beyond all manner of
doubt, a woman may make or mar
herself by the manner In which she
has her hair dressed. To the average
French woman this remark will surely
come more or less as a truism, for
your modern French woman possesses
more truly artistic Instincts In this
direction than the average English
woman, who all too seldom studies the
formation of her face when giving di-
rections for the dressing of her hair.
Let us rejoice and be glad that our
garments this year are all “packable.”
The tub frock is a delectable thing
that embraces materials of all sorts,
and It can be bought very cheaply,
especially when it is half made, which
means that you have merely to run
up the hack of it with your machine
after you have purchased it.
Lingerie robes, sweet little frocks
of Shantung with colored embroidery,
muslin garments, and the others of
delaine, linen and zephyr, are all
alike in certain details. They are
narrow and they are flat, they will
pack without creasing and they take
up about as much room In a traveling
case as a full grown hath towel.
Many of the cheapest stuffs are
All Kinds of Delicious Salads That
May Be Easily Prepared and Ara
Inexpensive—Stuffing for
the Tomatoes.
As soon as the really warm weather
comes In housekeepers are on the
watch for anything that will he a
change, or tend to tempt the appetites
of those in her fnmlly.
Elaborate dishes requiring time and
skill, to snv nothing of their cost, she
will puhh by, but simple. Inexpensive
additions to the dally menu aro sure
to be welcomed, writes Elisabeth Lee
ill the Chicago llatly News For In-
stance. a snlad made from toast and
hard boiled eggs is not ns well known
as It should lie.
To prepare it stale bread Is toasted
a light brown. The cruRts are cut
away and the square cut diagonally.
One half is plied with the grated yoll?
of egg, the other with the white finely
chopped. The two are placed together
and laid upon them tnay lie boned sar-
dine. a little salmon, lobster, or any
fish at hand, covering with mayon-
naise. The toast is transferred to a
crisp leaf of l»*ttuce
Ah most housekeepers keep mayon-
naise on hand this dish Is quickly
prepared, and at very little cost. too.
For lunch this makes quite a substan-
tial meal. Ttiose who like peppers
will find a sprinkling of the green
shells both attractive and tasty.
Another inexpensive salad quickly
prepared is made by mixing two ten-
cent squares of cream rlieeso with
enough cream or milk to form a paste.
To this Is added a small onion
chopped fine, a half cup of any kind
of nuts chopped, and salt to taste.
This Is piled upon lettuce leaves, each
one garnished with a sprig of parsley.
In making chicken salad if one runs
short of the meat a nice way of help-
ing out Is to Inclose the salad in a
ring of ham Jelly. You make just a
plain Jelly with the gelatin slightly
salt, and when almost cold bent in a
little cream or the white of an egg
and a half-cup of potted ham. Place
In ring shape upon the dish and fill
with tlie chicken salad, when you will
have a most delicious and attractive
looking salad.
Any bits of food left over In the ice
box can he used tip to make a stuffing
of tomatoes. The Inside of the toma-
to is taken out and mixed with almost
anything at hand. I have tasted tho
combination of rice, a few nuts, a
hard boiled egg. a sprig of parsley,
and a tablespoonful of chopped pars-
ley ns a filling and found It very
appetizing. Salt and pepper to taste
aro added and then tho tomatoes are
filled. They can be baked in the oven
or put on tho Ice to chill just as one
prefers the raw or cooked food. Both
ways taste good.
Sliced
Dried Beef
[V/TEAL time—Eager children!
Hungry grown-up* —Keen
appetite* to be appeased — And
‘0r£
& Crramed or plain it make* a dandy
dith. It's eaay to prepare—auprame in
quality, and coat* no mote titan ordinary
kind*.
In GUm Jvi or Tim
At EvMrf Groc*rt
Libby, McNeill St Libby
Chicago
■ Sliced
•«‘U lift*1
•*! In - •'
BEYOND LIMIT OF PATIENCE
Use* of the Telephone Will Be Apt
to Condone Mr. Buslman’e Brief
Los* of Temper.
He was Just about exasperated with
the telephone, was Mr. itusiuiau.
Ten times that morning he had
tried to get on to a number, and each
time something had prevented him
from speaking. Either it was “num-
ber engaged," or the person he want-
ed to speuk to was out, or else he
had been suddenly cut off. At last
he got through.
"Hallo!’’ said he. “Is Mr. X. thereV
"Yes,” replied a voice. "Do you
want to speak to him?”
That waH the last straw. Back
came the reply In icy tones;
“Oh, no! Nothing of the sort. I
merely rung up to hand him a cigar!”
WELL WATERED.
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Chocolate Gingerbread.
One cup molasses, one-half cup sour
milk, one teaspoon ginger, one tea-
Some of the checks are quite quaint
salt; dissolve one teaspoon soda to a
teaspoon cold water; add this and
two tablespoons melted butter to the
mixture; stir in two cups sifted flour;
finally add two squares of chocolate
in black and white, combined with
lines of blue and green, rose and
green, mauve and gray, green and
beige, the four tones being arranged . A ,, . .. .. , ,
together like a duster check. Stripes and one tablespoon butter melted to-
are effective in shaded lines of color, fether; bake in three deep pie plates
in moderate oven for about 20 min-
utes.
Vanilla Icing. — Break the white of
! one egg into a howl and gradually beat
| into it one cupful of confectioners’
| sugar. Beat for three minutes; add
I one-half teaspoon vanilla extract and
I when cake is done and still warm
with threads of white. The popular
Ottoman effects are also shown in j
this material in fine or pronounced
stripes of color on white.
^ r#
—— . w
h irst Hobo—Why am yu looking so
sad dis inawnin’, pardner?
Second Hobo—Why, I am suffering
from Irrigation,
First Hobo—Irrigation? Y'ou mean
irritation?
Second Hobo—No; irrigation. Do
woman in de wayside cottage emptied
a pail of hot water on my head.
A Bad Break.
Slasher—Been in a fight?
Masher—No. I tried to flirt with a
pietty suffragette.—Judge.
FAMILY RUNT
Kansas Man Says Coffee Made Him
That.
PRETTY PEPLUM BLOUSE
j spread between and on top. This
! cake is best when eaten fresh.
Brims Sweep Upward.
Milinery grows more and more en-
trancing every week. Several quite
fresh lines of expression have been
struck, and a mhch more reasonable
attiude is observable in every way.
The favorite upward sweep now is
taken from a little to one side of cen-
ter front, and is carried to an ex-
ceeding length, and usually finishes
rather sharply. It will be gathered
from this line that this is no casual
uplifting of a brim, but a specially
constructed shape.
Sadness of Unbelief.
I look upon unbelief as the greatest
of calamities. It Is the loss of the
chief aid of virtue, of the mightiest
power over temptation, of the most
quickening knowledge of God. of the
only sure hope. The unbeliever would
gain unspeakably by parting with
every possession for the truth which
he doubts or rejects.—William Ellery
Channing.
Pretty Wedding Gift.
One of the most appreciated wed-
ding presents of a recent bride was an
attractive basket containing six glasses
of assorted jellies. The glasses were
daintily wrapped in white crepe pa-
per and the basket had been treated
to a coat of white enamel paint, while
the handles were tied together with
a bow of white ribbon through which
was thrust a tiny spray *of artificial
orange blossoms.
Only One Real Road.
There is only one real road to hu-
man prosperity, and it is the same
for a nation as for an individual That
is the honest road of hard work un-
der free institutions, and when they
tried to teach people that they could
be made rich by some short cut, they
were doing that which was thorot* h-
ly dishonest.—Walter Long
Corded Weaves Coming.
It is said on good authority that
corded weaves will be popular in the
autumn. These new ribbed fabrics
will include materials so light in
weight as to be suitable for dress drap-
eries and heavier ones adapted for
suits, outer wraps and trimmings.
I
Green Peas Waffles.
Boll the peas until tender or use
1 left over peas; drain until very dry,
lil'Wiil! i then magh the Pulp through a strain-
11 ,L 1 er; pour a cup of boiling milk into a
cup of strained peas, adding a gener-
ous tablespoon of butter, one of sugar
and a half a teaspoon of salt. When
■ the mixture cools add two eggs, yolks
j and whites beaten separately; two
I teaspoons baking powder, sifted with
a full cup of flour. If too thin add
more flour. Bake In buttered waffle
irons; sprinkle with powdered sugar
and serve hot with maple syrup.
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Hominy Drop Cakes.
One pint of fresh boiled hominy
(cold may be used and, if the latter,
break into grains as lightly as possi-
ble with a fork and heat in a double
boiler without adding water) ; one ta-
blespoon of water, two eggs, whites
and yolks beaten separately. Stir the
yolks into the hominy first, then the
whites; add a teaspoon of salt, if not
already salted; if so, half the amount.
Drop by spoonfuls on well buttered
tin sheets or pan and bake to a good
brown in a quick oven.
Breadcrumb Pudding.
Two cups bread crumbs, one cup
Plntucked batiste was used to build sugar, one cupful molases, one-half cup
this pretty waist which buttons down
the front with small white crochet
buttons. An Irish lace collar finishes
the neck and straps of Irish lace cross
Val Insertions and pintucking on the
sleeve. The peplu is edged with lace.
raisins, a little salt and cinnamon and
two cups sweet milk, bake one-half
hour, stirring often, then add four
cups sweet milk and bake two hours
longer. It will whey and can scarcely
be told from an Indian pudding. Serve
hot with butter or cold with cream.
Rose Parasol.
Lace-Trimmed Vests.
Dainty undervests of very
light-
nuac roi cibyi. > ivatut t uuutri ixoto ui * ui j
The rose parasol is one of the nov- j weight cotton are edged at the top
elties of the season. This Is made of 1 and around the armholes wfth a ruffig
taffeta in a lovely pink, and It is en- t of fine Valenciennes lace. These ate
tirely covered with scallops, the edges not at all expensive and are soft and
of which are slightly gathered to re- : pretty enough to take the place of
■enable rose petals j the more expensive silk underraat.
Sugar Pie.
One teacup sweet milk, one and one-
half cups sugar, not quite half-cup
flour or cornstarch, one teaspoonful of
vanilla flavoring This will make fill-
ing for one pie baked in large pie tin-
bake without top crusL
"Coffee has been used in our family
of eleven—father, mother, five son*
and four daughters—for thirty year*.
I am the eldest of the boys and hav«
always been considered the runt of tha
family and a coffee toper.
“I continued to drink it for >ears un-
til I grew to be a man, and. then I
found I had stomach trouble, nervou*
headaches, poor circulation, was un-
able to do a full day’s work, took medi-
cine for this, that and the other thing,
without the least benefit. In fact I
only weighed 116 when I was 28.
“Then I changed from coffee to Pos-
tum, being the first one in our family
to do so. I noticed, as did the t*est of
the family, that I was surely gaining
strength and flesh. Shortly after I
was visiting my cousin who said, ‘You
look so much better—you’re getting
fat.’
“At breakfast his wife passed me
a cup of coffee, as she knew I was al-
ways such a coffee drinker, but I said,
‘No, thank you.’
“‘What!’ said my cousin, ‘you quit
coffee? What do you drink?’
“ ‘Postum,’ I said, ‘or water, and I
am well.’ They did not know what
Postum was, but my cousin had »tom-
acli trouble and could not sleep at
night from drinking coffee three times
a day. He was glad to learn about
Postum, but said he never knew cof-
fee would hurt anyone.” (Tea is just
as injurious as coffee because .it con-
tains caffeine, the same drug found
in coffee.)
“After understanding my condition
and how I got well he knew what to
do for himself. He discovered that
coffee was the cause of his trouble as
he never used tobacco or anything else
of the kind. You should see the change
in him now. We both believe that if
persons who suffer from coffee drink-
ing would stop and use Postum they
could build back to health and happi-
ness.” Name given by Postum Co.,
Battle Creek, Mich.
“There's a reason.” Read the little
book, “The Road to Wellville,” in pkgs.
Ever read the above letter. A new
one appears from time to time. They
are genuine, true, and full of human
interest
Ever read the above letter? A new
one nppemra from time to time. They
are jsenulne. true, and
Interest.
full of bun
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Smith, J. Lee & Smith, Marvin. The Waynoka Democrat (Waynoka, Okla.), Vol. 4, No. 27, Ed. 1 Thursday, August 8, 1912, newspaper, August 8, 1912; Waynoka, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc847997/m1/7/?q=%22%22~1&rotate=90: accessed July 16, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.