The Nonpartisan Leader Newspaper, November 1, 1917, Page 11

AT ke g " a *» A AT RTINS How Would You Like to Borrow An QOutside Teacher for a Year? EAR Margaret: How would Olive like to come to Wiscon- sin to teach for a year? If North Dakota could make the same agreement that the Wisconsin legislature has made, this year, she could do it without losing her place at home, I used to be awfully disgusted with the school board arrangement for leave ol absence back in Terre Haute, In- diana. It discriminated against the teacher who was poor. A teacher, for example, could obtain a year’s leave of absence to go to school. She could obtain it to go to Europe or to spend a year in Califcrnia—provided she spent it in idleness or in some other occupa- tion than teaching. She could not have & leave of absence to teach elsewhere, The only thing that she was trained to do, the only thing that she could use to support herself if she wanted to see the different parts of the country, she was forbidden to do'on pain of finding lerself left out of a job when she re- turned home. IEXCHANGE TEACHERS IN SOME STATES i always considered that not only an injustice to the teacher, but also to the pupils of the city. For a year spent in another state among people with a dif- ferent point of view is certainly as broadening as a year spent in a univer- sity, Any opportunity to open up the new outlook to a tgacher and through her to her pupils, ought to be welcom- ¢d. Moreover, any opportunity to ob- tain from another state, for a year, a teacher with a different background from that of any particular school community, ought to be considered a great privilege, But the school board seemed to think not. In 1915, however, one state, Colorado, rassed a law explicitly permitting school boards to exchange teachers for one year with teachers of other states, 4nd now Wisconsin has passed a simi- Iar law. Probably school boards of every state already have that power, but at any rate it won't do any damage to have on the statute books a clause to which the teachers can call atten- tion. The main thing now will be to get the teachers aroused to take ad- vantage of it. I sincerely hope they will become aroused, and that other states, Including Indiana, will not let the next legislative session pass with- out a similar law. I even look forward to the time when thiis exchange may go much further. 1 pictked up the London Times Educa- tional Supplement the other day, and found on the first page an earnest ap- pedl by a public school teacher that teachers in Great Britain should ex- change with teachers of the colonies, and vice versa. Teachers of the mother country should get a first hand ac- quaintance with conditions in sparsely settled countries; teachers in the more J. C. Forney, a Nonpartisan league farmer of Rock Lake, N. D., and his family. In addition to operating a large farm, Mr. Forney is minister to three Dunkard churches in his neighborhood. Savory Potato Dishes Several Good Recipes That Make the : Tuber Palatable When all the family gathers around the comfortable supper table every housekeeper takes pride in the sub- stantial hot dishes she ‘places before them. Nowadays an all-meat dish is out of the question, but a combination with potatoes will stretch the meat flavor and make an equally satisfac- tory offering. Here are some.potato combinations that will please a hungry supper crowd. Potato Pie—To one quart of hot boil- ed potatoes add enough hot milk to moisten. Season with butter and salt. Mash in kettle in which they were boiled and beat with a fork until light. Stir in one-half cup of minced ham. Have ready four hard boiled eggs and one-half cup of stock or gravy. Ar- range potatoes and sliced eggs in dish fn alternate layers with potatoes form- ing top and bottom layers. Moisten with the gravy. Brush over the top with milk or egg and brown in hot even, This dish can be arranged in th.ree Jayers with the middle layer some kind of meat hash bound together with egg or thickened gravy. Potato Turnovers— Boil and put through the ricer emough potatoes to measure one pint, Add one well beaten egg, one tablespoon of flour and season with salt. Turn on floured board, roll out and out in circles size of saucer. Place on each a large spoonful of dry hash seasoned with onions and parsley chopped fine. This hash should be dry or bound together with thickening. Double over and pinch together like & turnover. Place on greased baking sheet and brown in hot oven. Serve with a thickened sauce made from the gravy in which the meat was cooked or with a tomato sauce. Family Potatoes—Use six cold or freshly boiled potatoes. Cut into quarte ers and put in saucepan with a pint of gravy or soup stock. Add one chopped onion, salt and a little red pepper. Simmer on back of stove half an hour ° before serving. " potato Roll—Heat one pint of mash.-" ed potatoes and one-half cup of mill in saucepan. Add one tablespaon of- chopped parsley, salt, and a little pepggr or paprika. Stir in four well~ beaten eggs and mix thoroughly. Re« _pove from fln(and,beat_unfi{_ Hght.- Heat one tablespoon of fat in frying pan, and spread the potato mixture evenly over the pan. Cook until golden brown. Roll like an omelet and serve smoking hot. Red pepper, or paprika, is preferable to black pepper in these potato dishes, Savory Potato Loaf— Take three cups hot riced potatoes, one-half cup of sausage meat, two tablespoons of milk, one teaspoon chopped parsley, one-half teaspoon salt, one-half teaspoon grated onion. Mix together all ingredients. Place in a baking dish, and bake half an hour. Serve from dish. Hashed Brown Potatoes—Chop six boiled potatoes and season with butter, salt, and onion and parsley chopped fine. Moisten with milk and mash lightly. Place in a hot greased pan, preferably an iron skillet. Spread po- tatoes evenly over the pan. Cook until golden brown. Fold over like an ome- let and serve. Creamed Potatoes—Cut boiled pota- toes into cubes. Cover with milk and cook in a shallow pan until milk is nearly absorbed. To each pint of po- tatoes add half a teaspoon of salt, a dash of red pepper and a little chopped parsley. Thicken the milk with a tea- spoon of flour stirred into a tablespoon of fat. Serve in pan In which cooked. U. 8. Food Admin- tstration Shield of Service. self of the Food Admini insofar as my circumstances permit. sparsely settled colonies, on the other hand, should have an opportunity to study and put themselves in sympae thy with the industrial problems of the denscly populated mother country} with the housing and labor problems of the great cities of England as well as the rural problems of the new coun= try in which they were born. FEW RURAL PUPILS REACH COLLEGE Perhaps the fact that teachers in other parts of the world are thinking along the same lines, may mean that some day we shall have interchange with other countries as well as with other states of the United States. I don’t see why it isn’t just as reason- able and a good deal more valuable to make it easy for the poorly paid grade teacher to have the experience of life in other countries as for the well paid university professor, For the majority of our children never reach the well informed college professor. I hope I haven’t bored you, but I'm awfully pleased with the new law. It looks small and inoffensive, but I be- lieve it may have great possibilities in it. Sorry if I have put you to sleep with my hobby. Lovingly, ALICE. Nearly 8 per cent of the eggs market= ed in the United States are lost through spoilage or Dbreakage. Much of this loss could be prevented through com- munity egg circles. A food pledge card in the window is the sign of a patriotic home, .Se‘ine F ish to Save Food At the recommendation of the Unit- ed States food administration, the state of Massachusetts has removed almost all restrictions on its salt-water fish- eries-for the duration of the war. This action is confidently expected to be the beginning of a general loosening of fishing restrictions all over the coun- try, including inland waters, ; “Lakes and streams in the princi- pal agricultural districts” said Ken- neth Fowler, chief of the fisheries sec- tion of the food administration, “could yvield at least 50,000,000 pounds of ‘rough’ or non-game fish annually, These might just as well be taken out and distributed among the rural popu- iation for the mere cost of netting and the future supply still be conserved.” Under the present stringent fish and game laws, the supply of rough flsh has become overplentiful; and at a time when the meat supply of the country is unequal to the demand. The most common of these fish are suckers, bowfin, German carp, buffalo, calico bass, catfish, bull head, crappie, eel, white perch, yellow perch, pike perch, red eye, redfins, red horse, Sacramento perch, strawberry bass, sunfishes and rock bass, PLEDGE CARD FOR UNITED STATES FOOD ADMINISTRATION To the Food Adminlstrator: I am glad to join you in the service of ood conservation for our nation amd I ereby accept membership in the United States Food Administration, pledgin to carry out the directions and advice strator in my home, Angling with all its fascination as a sport is uneconomical. The logical means of catching fish for food is to seine the streams and small lakes un- my- Savic U. S, Food Admin- istration Shield of Service. NAMC.ccoeteecscaavesnesconceresroscasnesreccecssrsesnssaesesasessossssssssonsna Street..ceeceeeTorsaloescttcecossseiosbeiTrontoorssesscsassesshoncarasssasesesces CItY . 1 s 00as cor camsnsanrsinnsincamaaincvssse fees or dues to be a:l‘d.m'rhe Food Administration wishes to have There are as members all of thoge actually han have Home Card of .%‘:M Window Card, fiu 1 e. State. ccicrcniiionteniniiitirisnanan 0d in the home, Instruction, but o those signi: ledges WhSh il be deltnived avou EMinE Pledges You eaw this ou!.‘dm B and send It to the Food Adminlstration at Washington 8s your pledge. . PAGE ELEVEN der proper regulations, give the game fish their liberty and utilize the kinds that are overplentiful. “The administration has no direct power of authorizing such a course,” stated Mr. Fowler “as practically ‘all the fishing grounds of the country are . under the control of the states; But we have pointed out the benefits of less stringent fish laws as a war measure and the various state food adminise tractors can secure definite action through the governors of the state fish and game commissions. The organi- zation varies in different states. If the people are interested enough, there is no serious obstacle to ‘prevent their having the fish.” ‘While details of the operations are subject to local management, the plan is briefly this: To prevent misuse of the fishing grounds, the wardens will either catch the fish themselves or de- putize responsible citizens to do so. A few hours work a week will in most cases result in enough fish for 100 families. In the case of lakes and large rivers, small portions will be fished at a time either by nets, set lines or whatever gear is most suitable. The state fish and game commissions have full in- formation regarding the regulations necessary to protect the spawning grounds and insure a plentiful supply in the future. The plan has the noteworthy advant- age of developing a supply of fish for rmall villages and rural districts not regularly reached by the commercial fish industry. The distribution, in the opinion of the administration, should be localized so that the daily supply in each community will be consumed at once in the same community. This will insure the freshness of the fish and avoid most of the packing and trans- portation difficulties. PICKLED PIG'S FEET Soak the pig’'s feet for 12 hours in cold water. Scrape them clean and remove the toes. Boil until soft, four to five hours will usually be required. Salt them when partially done, Pack them in a stone jar and cover them with hot spiced vinegar., They are served cold or split and fried in a batter made of eggs, flour, milk and butter, Squirrels aren’'t the only animals that are laying by a store of nuts this fall,. We know many patriotic farm boys who are going to eat them thig —initar ingtead of candy. [ Sy