Omaha Daily Bee Newspaper, July 22, 1916, Page 10

The Use of Sugar How much sugar we eat! them. Let stand a minute and then Last year it was nearly ninety drain, pounds per head. . The very general craving for sweets Only half that amount was eaten in | iS undoubtedly based on a demand ‘this country thirty years ago. of the system. s . Sugar seems to have taken (hci But there are times and conditions e of the oil of the south as a|for the use of sugar which is not al- Y:f food. ways welcomed in the body. Tomatoes should always be skinned | If the stomach i; not able to digest ‘before being used for salad. To dd|the sugar atonce it is liable to change this easily, place the vegetables in a|into lactic acid instead of being ab- in and pour boiling water over|sorbed into the system. A Big Special Sale of ROCKERS —At the— STREETS | TODAY é Golden Oak Rockers I Birch Mahogany Rockers 'Fumed Oak Rockers Discontinued Patterns and Odd Lots ' From a Large Distributer A big special purchase bought from one of the ! distributers of high grade furniture at prices which in many cases were less than the cost to manu- , enables us to put the entire shipment on spe- cial sale for this one day only at prices which will mean ving to you of at least one-half. ! Included in this big purchase are many beautiful d substantial rockers in the golden and fumed fin- gh. A big collection of bed room and sewing rockers ‘erent finishes—also a choice lot of birch ma- : mekeu—-man{ have the plain wood seats; ers have the cobbler or upholstered seats, while y more have the upholstered seats and backs, Each rocker carries with it our absolute guarantee general wearing qualities. Come to this big € etuefint-;to find extraordinary valties and you i) dmgd; and, as always, YOU MAKE not be “OUR OWN ! NOTE THESE EXTREMELY LOW PRICES ARM ROCKERS ARM ROCKERS Wood t o0 8218 med Oak, Wood Seat .........8249 89 , Manoca- lin Leather Seat and Back ........$7.98 Kosd Fumed ' Oak, Manoca- Back Gg‘:n Oak, Wood| lin Leather Seat and t avesees $2.30] Back ........$8.95 T STYLES TO CHOOSE FROM NOULELLLING (U Health Hints -- Fashion Snapshotting the Earth’s Roll How the Motion of the Spinning Globk May Be Visualized. By GARRETT P. SERVISS. The photographs herewith repro- duced are among the most remark- |able I have even seen, considering the nature of the phenomenon which they represent. They were made by an Englishman, who is known to me only by the initials “H. S. O. B.” They were taken at the time of the winter solstice, about December 22, from a place situated less than a hundred I miles south of the polar circle in | Alaska. The row of white circles, with a slight upward bend, consists of pho- tographic images of the sun, taken at intervals of only ten minutes by a battery of cameras coming into action successively., The horizon line, close below, lies along the summit of a far-off mountain range, including Mount McKinley. i At the winter solstice the sun seen ro! horizon only three hours, rising about 10:30 a. m. and setting about 1:30 p. m, During this time it describes an arc of about 45 degrees in length just over the southern horizon, with a low curve like the trajectory of a projectile fired at short range. Its gpeed seems astonishing to the ob- server, for it moves two and a half de- grees, or nearly five tmes its own dia~ meter, in ten minutes, This is no faster than the sun moves through the heavens in any latitude, at any time, but we do not notice its speed when it is traversing the sky at a high altitude, because then there is no fixed objects near it by means of which its motion may be made evident. But when it is skim- ming along just above the horizon, its rapid change of place produces a most surprising effect, and one has the imgreuion of watching an enor- mous ball shooting along over the this point remains above the Remarkable Photogra; s Showing “W¢ Arctic Sun at Ten Minute Intervals, Sunset, About 1:30 P. M.; December i and 24. edge of the earth, and knowing the) great distance of the horizon from the eye the mind instinctively perceives. the appalling velocity of the motion. What one actually sees, of course, is the rotation of the earth, which, near the Arctic circle, carries any point on its surface eastward at a speed of more than 400 miles . an hour. To one who fixes his attention upon the fact that it is really the garth that is in motion, the far-off mountain tops seem to be skimming along under the sun with a sickening velocity, but the general impression is rather that the mountains are stand- ing fast while the sun flies over them. It will be observed that the row of | images of the sun does not begin and exactly end at the horizon, although it covers nearly the whole of the sun’s visible path through the sky. This is because, close to the horizon, at the rising and setting points, the atmo- sphere is so unsteady and so much gb- scured by mists that. successful pho- tographs could not be made. THE BEE: OMAHA, SATURDAY, JULY 22, 1916. s === Woman’s Work -- Household Topics A Why Restaurants Are Sometimes Uusanitary Sunrise About 10 A. M.; Since the interval between each ex- posure is ten minutes, it is easy to calculate the length of time during which the sun was photographed by simply counting the number of inter- vals. When these amount to sixteen the time elapsed between the passage of the sun from one end of the line to the other must have been 160 min- utes, or two hours, forty minutes. At the opposite point of the year—the summer solstice—the sun, viewed rom the Arctic circle, does not set at all on at least one day, but de- scribes a complete circle in the sky, just touching the northern horizon at midnight and then swinging upward. A similar- series of photographs made at the summer solstice would show a row of images bent in the opposite direction, its central image being poised on the horizon and the curve running upward on each side. But then it would be the northern instead of the southern horizon that would serve as a base over which the sun would swing like the bob of a giant celestial pendulum. Preparedness for Girls A well-known man has made a great plea for preparedness, in fact it might be cnlletrthe greatest plea, He wants every American girl to learn how to manage a home before under- taking this gredtest business in the world, It is a sentiment voiced by every thinking Mother and Father in the cauntry, The college girl says,| “Oh! any girl with brains can learn to do all ;the cooking and home managing necessary in six months.” ! Yes, she has managed to “get along” because there has been no way of checking-up on her. In this day of business and professional efficiency however, it would indeed be strange| if some expert hadn’t found a begin-| ning of some checking system. These experts tell us that the American garbage can is the fattest in the world and the Americans spend more for patent medicines than any other people, Both these statements WHITE MTS, N. H. | MAPLEWOOD HoTFiend COTTAGES | MAPLEWOOD, N. H. i High Altitude. . Free from Hay Fever. MAPLEWOOD INN Opposite Hotel. Capacity 145, Terms Moderate. Superior 18-Hole Golf Course 6060 ylrd-"‘ Motorists' Best Radiating Center in Mts. Booking Office, 1180 Broadway, New York, Also Maplewood, N. H. point directly to the housewife. The doctor and medicine bill of the successful housewife is very small. The garbage can of the efficient home manager never contains anything that could have been converted into a nourishing and tasty dish, Every experienced housewife knows that it takes long practice to master the technique of housekeeping. Give the girls a chance to learn in their girlhood homes the valuable lessons you have learned from experience. For an economy lesson have them prepare ‘“left-over” dighes - occassion- ally. Following are some f#sted re- cipes: MEAT ROLLS: Make fine crust as follows. To one cup of flour add a little salt and two tablespoons of pure leaf lard. Cut shortening into flour with knife then rub in lightly with finger tips. Toss pastry out on floured board and roll thin. Cut in three-inch squares, spread with cold chopped ham seasoned with peppers and a bit of sliced onion. Moisten with a little stock or milk and roll up like jelly roll, ptessing the ends tightly together. Bake in quick oven and serve hot. Apple sauce, apple salad, baked apples or pineapple salad go well ‘with these. ENGLISH RISSOLES: Chop cold meat, beef or whatever you have, fine. Mix it with stock made by dis- solving one-half teaspoon of beef ex- tract in one-half cup of hot water, season and add diced carrots or a few peas. Add one-half cup of fine, dried bread crumbs to a cupful of meat. Add a raw egg, mix well, form into rolls. Dip in flour, pldce in a wire basket and fry in deep, pure leaf lard. To serve, place on platter around a mound of French Fried Potatoes and garnish with cress. Cool Try a Colorado . Vacation! Convenient Economical Only $17.50 for Round Trip Tickets on sale daily to Sept. 30. With long return limit. “Rocky’ Mountain Limited” and o'ther fast trains on conveniént schedules daily. Automatic Block Signals Finest Modern All-Steel Equipment Superb Dining Car Service ) Fock | ' J. 8. “ Tickets, reservations and literature on request McNally, D. P. A. 14th and Farnam Sts~—~W. O. W. Bldg. BY WOObS HUTCHINSON, M. D. There is little actual reason for the public to become wildly alarmed over this 99% per cent badness in the of- ficial scoting of restaurants and lunch counters because conditions in public eating places have probably always been just as bad as they are now since the time when the mem- | ory of man runneth not back to the contrary—and we still survive in a moderate state of preservation. The only reason why we didn’t know of them was that no private individual had the stomach, and no public offii- cial took the trouble to penetrate those steamy and smelly regions of mystery behind the battered and sweat-marked swinging door at the back of the eating room. The occa- sional whiffs which escaped from there when the wind was in the right quarter were quite enough. In the language of the hymn, there are some things which ‘“tis better not to know.” But now that their nauseat- ing secrets have been discovered and dragged out into the pitiless light of day and published broadcast, there is only one thing to be done, and that is, wipe them out of existence, as the restauranteurs have crestfallenly rec- ognized and are proceeding to do with the best ‘grace they may. Of twenty-two, relnspected, over half were found to have made marked im- provement. Nor can it fairly be claimed that this extraordinarily low rating of a great group of successful restaurants is due to finicky and unattainable standards of healthfulness. This was the not unnatural conclusion sug- gested in a good many of the first comments upon the findings. There is noth!ng superfine or fantastic about the shortcomings reported; nothing that requires a microscope to see or a chemical reaction to detect. Just an ordinary eye and an unspoiled nose and an average sense of decency and cleanliness are all that is tequired. No scrapings were made from walls or refrigerators, or the cuffs and lapels of waiters’ jackets, no bac- teriologic counts made of the plat- ings, no analyses for tenths of a per cent of some adulterant, or for the use of wood vinegar in place of cider vinegar in the dressings. Every fault found was perfectly visible to the naked eye. Food was found standing or stored on the floor. Cooks were found preparing dishes with un- washed hands and in filthy, ragged clothing. Scraps and leavings from the plates were resurrected in the next days’ soups and stews and minces. “Spot” eggs and low grade, that is, rancid butter, were used in the pastry and puddings. Dishes and plates were only half cleaned in greasy, reeking dish- water, or wiped upon slimy, filthy dishtowels. Dishwashers, scullery men, and even cooks and waiters, were found at work with skin diseases of the hands and face, catarrh, tuber- culosis, even typhoid and other dis- gusting or communicable disorders. Food which could not be sold upon the delicatessen counter in open day- light was sent back to the restaurant and concocted into goulashes and ragouts and hamburger steaks, The phrase “in the soup” has acquired a new and sinster signifiicance. In fact, as Insgec!or Browne quiet- ly remarks, “The requirements for scoring the grade ‘good’ are only| such as any citizen would wish and expect for the handling of his own food.” They are nothing more than would be expected as a matter of course in any decent private kitchen Not that all home kitchens do come up ‘to those standards, but a good many of them do. One -of the reasons why public kitchens have got into this slipshod, unhygenic custom of the trade way of doing things is partly because the: are overcrowded and badly lighted, and either on account of high rents or of the desirability of using as much as possible of the front and well light- ed, attractive parts of their space for dining rooms, show windows and dis- lay purposes generally, the kitchens and scullieries are crowded into back rooms or driven underground into cellars or basements. Anything can happen and usually will happen in the dark or in & bad light, and practically every dark cor- ner sooner or later becomes dirty an unsanitary. Commercialism and cook- ing don't mix well and when the cook's eye is chiefly on profits stomachs are apt to suffer. Another reason, and a potent one, for the unsatisfactory conditions in hotels and restaurants is the fact that until just within recent years, waiters, cooks and hotel and restaurant ser- vants generally have been unorgan- ized and unable to demand and secure decent wages, decent living and work- ing conditions and decent food from their employers. 1f there is a hotel or restaurant in the country which does not at times, and usually most of the time, feed its waiters, waitresses, chamber maids and employes gen- erally upon stuff which is really only fit for the garbage can, it can rise, stand and be counted, Some of the most objectionable and insanitary features disqovercd about public kitchens have arisen from the way in which the eating places and wash rooms and even sleeping places and toilets of the cooks and helpers and hotel servants have been crowded fight among or next door to the rooms in which food was cooked or prepared or stored. Bedrooms for the help are ex- tremely apt to be located either in basements or attics, and in one state it was actually found that the waiters slept at night on mattresses spread upon the tables in the dining room. One could almost wish that it was against the law for hotel and res- taurant keepers in cities to house any of their employes on the premises. It would certainly work powerfully for both the health ®nd safety ‘'of the public and the comfort and welfare of the employes. They should also be compelled to— abandon another ancient and abomi- nable trade custom, a survival of slav- ery, that of refusing to pay their wait- ers an adequate living wage and sponging on the public to do it for them in the shape of tips. If waiters are compelled to live, as most of them are at present, upon what they can ick up in the way of tips and what is thrown to them in the shape of scarps and second-handed food, it is scarcely to be expected that they will develop high standards of self-respect and sanitary service, or take a pride in their occupation and in the inter- ests of the establishment in which they are employed. The handling and preparing and serving of human food is certainly the last occupation which should be left in the hands of over- worked, poorly paid, and badly fed and housed labor. Also, partly from the special ex- igences of the trade, partly from the irregular and unskilled nature of the occupation, the hours of service which are required are often extremely long and exhausting. Some of the most bitter opposition, for instance, to Cali- fornia’s new humane and progressive labor laws, forbidding, among other things, the employment of women for more than eight hours out of the twenty-four, came from hotels and hotel keepers. They declared that it was impossible to carry on their busi- ness under such restrictions, that their property was being confiscated, took the matter to the courts and secured an injunction. But the courts there had a wholesome fear of enlightened public sentiment, and in the final ap- peal, sustained the law. Not a single hotel went out of busi- ness, and within a year, the law had so greatly improved c¢onditions, = not merely for women employes, but also for guests, patrons and the manage- ment, that the hotel keepers were completely converted and declared that they would not go back to the old conditions if they could. An eight-hour day and a minimum wage fixed and enforced by law would do more than almost any other single step toward making hotel and res- taurant kitchens clean and sanitary. - Carrot Max;xnélade By CONSTANCE CLARKE. Carrots contain a large amount of sugar, and, on account of their deep color, make a very attnctive-lc\oking preserve. - Take, two unds of new carrots, three pints of water, three pounds of sugar, three ounces of root ginger, the juice of two lemons, and a pinch of cayenne. Scrub and scrape the car- rots, and cut them lengthwise into layers. Leave them to steep in cold water for twelve hours; then change ‘the water and allow them to steep again for the same length of time. The steeping is to draw out the strong flavor. Brain and dry well. Put the carrots, sugar, ginger, juice of lemons, cayenne and water into a preserving pan, and boil for a quarter of an hour. Then turn into a bowl and leave until the next day. Repeat this process (boiling for fifteen minutes) daily un- til the carrots are transparent, which usually takes about three or four boil- ings, The boiling should in each case be very gentle, merely simmering. Turn into jelly glasses and cover. L ~y {