Omaha Daily Bee Newspaper, August 4, 1916, Page 6

HOTELS AND RESORTS, __|Good Foods Which Cost Little Sandwiches are always in demand during the summer season, as they can be put to a number of uses. They are excellent for a cold lunch, a light supper or for a picnic. Several sand- wich suggestions are given below: Whisps of breakfast bacon broiled and put between thin slices of toasted graham bread make most delicious sandwiches. The bacon should be on lettuce and be seasoned with red pepper. Get the square cheeses and see that they are perfectly fresh. Mash to a paste in a bowl, adding a little sweet cream beaten up first and a teaspoon- ful of sauce to every cheese. Add salt and paprika to taste. Spread on thin, fresh graham bread. Chopped olives or shavings of pimento may be added. Toast some fresh marshmallows and mix them in a bowl with cho;:‘pud English walnuts. Cut white bread in star shapes, spread with this dressing. Boil four ounces of sugar to a thick syrup. Line a border mould with this. Cook some more to a caramel, then add two tablespoonfuls of water to dissolve the sugar to a syrup. To this add three-quarters pint of milk and three whole eggs well beaten, flavor with vanilla. Strain and fill in the pre- pared border mould. Then carefully poach in water with a sheet of card- board at the bottom to prevent sudden heat destroying the appearance of the cream, which, if boiled, would decom- pose and become full of holes and watery, It takes about forty minutes to cook theé cream. Let it cool, and when cold turn out on a dish. The | dish should be placed on the top of the mould and both turned over quick- ly, Take a tin or bottle of pears, Boil the syrup, to which add World's Famous Hotel Opposite Central Park at 59th Street Close to All Theatres and Shops SUMMER GARDEN and Outdoor Terrace Cool and Refreshing Place to i Dine Writs for Resersation To-day ROOMS WITH BATH $3.50 UP HOTEL PURITAN Commonwealth Ave.Bost on Distinctive mlon House e flavor with vanilla, Then strain on to the pears carefully in the center of the custard and sauce over them with the apricot syrup. This may be covered again with whipped cream and decor- ated with cherries and angelica, when it makes a rich and attractive sweet, | and is not at all expensive. | DIAMONDS WATCHES ON CREDIT.- You can wear and own a Genuine Diamond or fine Watch by open- | | ing & Charge Account with LOFTIS BROS. & CO. 17 g & 10th and Indiana Ave., Kansas City, Mo, Only sehool of the kind in the west. Elec- trical, steam, gas, auto, tractor engineer- ing. “Two and thred months, year and two-yoar courses. Day and night sessions. Enroll any time. Call elther phone, or write for Information, CENTRAL COLLEGE Por Women, Lexington, Mo. An lunior Kansas City's Ne. 4— Men's Dia- mond Rins, § brong h. .. 1.65 & Week [ s e o e ot mul'mdcmu values at the prices of $10 and up. to Suit Your Comvenlence, Daily Till 8 p. m. Satwrdays Till 9:30 or for illustrated ecatalog No. 908, Phone Douglas 1444 and salesman will call with any article you desire. OFT AND AUADEMY WEBSTER GRHVES, 8T, LOUIS, MO, “: BOIMIIIA ‘nlm Day ‘luhoaoll":{ ulr;: ouDn| jadies, nder TAE WATIONAL tars of Loretto ot Kensuoky CREDIT JEWELERS Acadentie { 400 8. 10t 8L, BROS&CO. 553 Goar Marsey | Summer Excurs ion Fares EAST > Via WABASH RAILWAY CO. Going and returning Going and returning same route, same route, $54.60 Going one route, re- turning another, 7.80 A Week’s Cruise—2200 Miles—On Four Lakes “ Meals and Berth CRUIS Chicago—Buffalo Included Chicago—Duluth and the 30,000 Islande of Georgian Bay. Twelve Days’ Cruise—3600 Miles—On 5 Lakes, $75 { “The Lake Trips That Have No Equal.” Many attractive routes to all Eastern Resorts. Full inf: . tion, descriptive literature, sleeping car reservations, etc. lnqu?rr:n :t CITY TICKET OFFICE or Write H. C. SHIELDS, 311 South 14th St,, OMAHA, NEB. Boston Going one route, re- turning another, $58.50 AMPING on the shores of one of Minnesota's 10,000 lakes is one of the ideal summer vacations. You will enjoy bathing, boating and fish- e ing in the clear, cool waters and under blankets at night. Minnesota's average tem- /1887 degrees during July and August. And tho free- & | from the bustle of the city af- 1 need to kesep you in prime condition. two tablespoonfuls of apricot jam and | By GARRETT P. SERVISS. It is not often that Europe acknowl- |edges that it has obtained artistic ideas from America, but such an ac- knowledgment is now made, and, in- teresting to say, it relates to‘a form {of art in which Europeans have hith- erto been unrivalled; viz,, the making of decorative furniture. It is handgainted furniture | which we particularly refer, concern- ing which an English pictorial journal bluntly says: “This new fashion has come directly across the Atlantic to us.” The ain® of the furniture painter now is to produce with colors the effects which the old master cabinet makers obtained by inlaying costly woods, with careful attention to the contrasts and harmonies of hues and the lines of the natural grainings. In the eighteenth century the favorite materials were tulip wood, mahogony, beech, pear, holly, linden and other delicately tinted and grained woods, together with ivory, ebony and moth- er-of-pearl. All of these can be quite effectively initiated, even by an amateur artist, and thout great expense. Three principal methods are prac- ticed; viz., first, painting on white, un- to THE BEE: OMAHA, FRIDAY, AUGUST 4 of Louis XIII. Pedestal secretaire, by the famous Reisener. A fine ex- ample of marqueterie, of tulip and king woods with inlay of flowers in darker wood. Mar- ble top and heavy mounts of Ormulu, Louis XV. Period. varnished wood, with a layer of Chi- nese white for a basis; second, paint- ing over body color, or gouache, and third, painting with oil colors on jan enameled surface. The process, as recommended by I. G. McAlhster, is, in substance, as follows: If you are dealing with plain, un- varnished white wood, begin by diaw- ing in pencil on the bare wood the outline of the design selected, using 1916. A chest of drawers from the Chateau de Montaigne, in light and dark woods and ivory, with a design of flowers, birds and animals—period | traeing paper if necessary; then cover | the outlined design with a coat of Chinese white water-color. Let this dry and then fill in the co’mpletc de- | sign with the various colors chosen | and finish with a coat of delicate var- nish. If body color instead of Chi- nese white forms the first coat, the subsequent process is the same. Mr. McAlhst:r. recommends a golden- hued varnish. s _For models old suites of costly fur- niture may be used, and photographs of especially admired designs may be obtained. _In initiating marquetry or inlaid de- signs, an outline of the “inlay” is drawn on the white wood and the dif- ferent colors are filled in over a layer of gouache; then the pagtern is deli- cately outlined in India ink with a drawing pen, while ‘a golden varnish completes the work. . It is very interesting and encourag- ing to be told that, by these methods and without any great artistic skill, provided that good models are fol-| lowed, a new suite of plain wood fur- niture can be made very beautiful, while an old, disfigured suite can be caused to glow with a beauty that it never had even in its youth. Cooling Drinks fm: Summer Days So often we hear the remark: “I'd just give anything if I had a glass of cold lemonade.” The desire is not an uncommon one_in these hot sum- mer days, for certainly we are always glad for a “refreshing drink” that really is refreshing. We need not confine ourselves to lemonade—as delicious and refresh- ing as it is—for there are ever so many variations of lemonade that make it altogether different and thirst-quenching. To be truly re- freshing it must be thoroughly chilled and not too sweet—rather a sharp taste. With so many fresh fruits and berries on the market it becomes a simple matter to make cold drinks which will not only quench the thirst, refresh and sgimulte, but in most cases add real food value, It is wise, these days particularly, to save any tea or coffee that is left over—for very oft- en it adds zest to the beverage. To be economical in the use of sugar these cold drinks which are sweetened before serving, it is wise to make a syrup by boiling the sugar and water together for five minutes, then cooling before adding fruit, etc. Lemonade. One cupful sugar, two cupfuls water and juice of three lemons. Make a syrup of sugar and water by boiling for five minutes and cool. Add lemon juice, but do not add it until syrup is thoroughly cool else Summer Fares ROUND TRIP from Omaha Akeley, Minn. .. Alexandria, Minn LaPorte, Madison Lake, Minn. Deer River, Minn., ( the lemon juice will become bitter. Strain, dilute with ice water and pour over cracked ice. This lemon syrup may be bottled and kept on hand to be used as needed for lem- onade or other drinks. Pineapple Punch. Two cupfuls sugar, one quart water, two cupfuls pineapple (chopped), juice of three lemons and juice of three oranges. Boil sugar, water and pineapple to- gether for ten \minutes or until slightly thickened. When cool add orange and lemon juice, strain. When ready for use dilute and serve with cracked ice. Fruit Punch—1. One cupful sugar, one cupful hot tea (strained), juice of three oranges, juice of two lemons, one pint bottle ginger ale and one pint water. Pour hot tea over sugar and stir until dissolved. When ready to serve, strain into punch bowl or glass pitcher over a large piece of ice, then add ginger ale, water and a few slices of orange. Fruit Punch—2. Two cupfuls strained tea, one and a half cupfuls sugar, one cupful water, one cupful grated pineapple, one cup- ful raspberry syrup, ning oranges, six lémons and one puart Appollinaris. Boil sugar and water together for ten minutes and mix with tea, then add grated pineapple, raspberry syrup and juices of oranges and femons. Strain into a puch bowl over a large piece of ice and chill thoroughly. Add Appollinaris and a few. cherries for garnishing just before serving. Ginger Punch. One cupful of sugar, four cupfuls water, juice of three lemons, juice of three oranges, one-half pound Canton ginger, Chop ginger very fine, add to sugar and water, which has been mixed together, then boil for fifteen minutes. When cold add orandé and lemon juice, strain, ; dilute with cold water and pour over cracked ice. A slice of orange is always an attractive touch to such a drink. Mint Punch. Two cupfuls of sugar, one: pint water, one cupful cherry juice, one cupful fresh mint (chopped), juice of six oranges, juice of six lemons, two cupfuls boiling water. oil sugar and water together for ten minutes. Wash sprigs of mint carefully, then chop and cover with the boiling water and let stand for five minutes; add to syrup. Then add fruit juices, strain and cool. Pour over a large piece of ice into a punch- bowl or glass pitcher. When ready to serve dilute (with ice water and FRAGRANCE OF FRESH-ROSES When ready to ser\'c‘i garnish with sprigs of fresh mint and a few cherries. Pineapple Lemonade. One pint water, one cupful sugar, one can grated pinapple, or one fresh pinapple, juice of three lemons. | Make syrup of sugar and water by | | boiling for five minutes and cool, then | add lemon juice and pineapple. Strain, Bottle for future use or dilute with ice water and serve with cracked ice. ! Garnish with a slice of orange or a few cherries. Lime and Pineapple Punch. Twq cupfuls sugar, one quart water, two cupfuls pineapple (chopped), juice of four limes, juice of two oranges, | Boil sugar, water and pineapple to- gether for ten minutes or un!iYslighb ly thickened. When cool add orange (and lemon juice, strain. Dilute with |ice water and serve with cracked ice. Garnish with a few cubes of pine- Shrinkage Speeds Earth’s Rotation By GARRETT P. SERVISS. Senlyment and Business By BEATRICE FAIRFAX. 4 . | T4 the earth increasing or decreasing fn The officer: a correspondent in ! yaigni? Also, s not its rotating celerity the trenches “somewhere,” who has increasing? What causes these phenomenal P ottt 'fi, ir to me | Vicissitudes?—N. W. A, Eatonton, Ga. an account o 1e attair to : : 7 There i3 no direct proof that the used some strong expressions, S . ' fi - | % e earth is increasing in weight, or that as he looked at it, regarding the care- . , e AR : , its period of rotation is either increas- lessness of fellows who lose things. . 2 R e e e ing or decreasing. But there are good which the writer of the letter to me ‘ :asfins ]f]m‘ }nkrn_"% tha!dl!shwelgh.; had found, considerably the wursc‘“:cnr;"gé Y ;"”“’F’t‘ o 'l “‘f' 5 Torlhaving ! spentiatiday oritwo Lini] s o B /A CHANRE Mniitsgspeed fob ko~ 2ed . | tation, the change is in the direction *I.\c mllxd where he had discovered it. | of loss rather than of gain. T'ie likeness was damaged badly,| Some observations have led to the [ but still “there it was” and \\'ho;"afth:_" startling fnr;clusiu,nblthatpthfe knew how valuable it might be to|FTotation is irregularly variable. Prof. someone? The news of the find! C. A. Young put the matter in this ¢ s ( form There are suspicious indica- spread from man to man, but no one 1 tions that Greenwich noon has, at ir- who had lost a photograph could be | regular intervals of from thirty to discovered. So the finder took it to {"{U sy““c'hso";'e;‘m" CO;!‘C too eal;lly s officer, who expressed himself| DY EAg UL S Rlouh oI IIVE RecoNCE,; 1 ’ and at other times fallen as much be- vigorously about people who could | hind,” not take care of things belonging to| 1f the supposed irregularity them. | amounted to hours instead of seconds Having relieved his feelings in that ::s “'r?::d I)b:in; vs::yslsi;';::)"?f '!‘tmgxifs?; direction, he wondered what was 0 at'all, the variation could only affect be done. In the end he scnbhlcd\pur standards of time. In that way an advertisement on_the back of an|it would be important, but not other- | wise, unless the irregularity should | envelope. apple. i “Found in trench—a young lady’s| shotograph. Owner can have same on application to- " ete,, etc. That notice was nailed up on a post where it would catch the eye of » soldiers passing by. It hung there for days. It excited the greatest in- terest. Would the owner turn up? Each day the news ran around that he had not appeared. Amid all the anxieties and work of the day a won- derful amount of interest centered around the likeness of its owner. The news rushed around at last one day, when hope had almost died away, that the photograph had been claimed. “All the fellows seemed to grin more happily,” writes my corre- spondent. “Wonder if you'll think us silll;ies, Fortune, for being sentimen- tal?” Not a bit. There is some senti- mentality that is to be reverenced with heart and soul. But there are people who don't be- lieve in sentiment. ‘“Sentimental rub- bish,” they call it. They believe in being practical—"“in business”—and “no feelings, if you please.” It does not seem to them that the two things can ever mix—that feelings can be anything but a drawback to doing one's best in life’s flight. Feelings and idiocy go together in their esti- mation. Among the acquaintances of Charles Phillips, the famous lawyer, was an old gentleman who had ac- quired a vast fortune by business and, as he flattered himself, had no feel- ings. He was a widower with an only daughter, and when a suitor suddenly presented himself before him one day and asked him for his consent to her marriage with him, he immediately set to work to discover whether he was a man “likely to make her happy.” His idea of doing that was to in- vestigate his prospective son’s-in-law means. He was rich, it turned out. “You see, Mr. X,” he remarked amiably, “it is only natural I should wish to go into things. Emily will, as you are no doubt aware, have a large fortune on her matriage, and—" “T would marry her, my dear sir, if she hadn’t a penny,” exclaimed the devoted one. “You would what?" cried the old gentleman in astonishment. “I would marry her if she hadn’t a penny,” shouted the lover. “Good heavens!” gasped the old gentleman in amazement. “What a fool you must be!” Feelings that have not a cash basis are folly to people like that. The lover went down enormously in the old gentleman’s estimation when he discovered that he actually loved the young lady for herself. Her father had hoped he was a prudent man, marrying her for the cash she would possess, and here he was acluallfi in im. love! It was quite a shock to AMBURGER LOAF is a palatable Qish for luncheon, served hot with brown gravy and mashed po- tatoes. Put three pounds of round steak with four ounces o} suet through the meat chopper, add one large or two small onions, - finely chopped, and seasoning ;of salt and pepper, one To-morrow—Virginia Hamburger Loaf By CONSTANCE CLARKE. g DTN 2 Cogyright. 1916, by International’ News Service, cup of bread crumbs and two well- shape into a compact loaf. ‘Roll in egg and bread crumbs, put into a bak- ing pan, cover with scored slices of salt pork and bake, basting every ten minates. Serve hot with brown gravy made in the pan after the loat baa been removed. Green Corn Pudding. increase. But the majority of observations show no measurable variation, There are three principal causes to which a change in the carth’s speed of rota- tion might be due, but they do not all act the same way. The first of these causes, and one that tends to hasten the rotational velocity, is the slow shrinkage of the earth’s bulk, due to the gradual cool- ing off of its interior. The core of the earth must be very hot, on ac- count of the enormous pressures ex- isting there, but the calculations con- cerning the rate at which this internal heat is escaping_are discordant, be- cause of the difficulty of obtaining any experimental knowledge of the subject. We ceilainly are not aware of any heat gushing up out of the earth ex- cept in the neighborhood of volcanoes and hot springs. But if heat does regularly escape from the interior of the earth, then, inevitably, the globe, as a whole, must shrink. Indications of this shrinkage are given by great earthquakes, caysed by the settling down of the rock strata to keep in firm touch with their underpinning. Such shrinkage, as [ have already said, would tend to in- crease the speed of rotation. On the other hand, theres are two causes which must tend to retard the rotation. One of these is the friction of the tides, and the other is the in- crease of the earth’s bulk and weight through the influx of meteoric bodies from outer space. Tidal friction is due to the fact that the earth rotates on its axis faster than the moon— which is the principal agent in raising the tides—travels round the earth. The attraction of the moon draws the ~ ocean waters into “tidal waves” or protuberances, which would remain directly under the moon if the earth did not rotate any faster than the moon moves; but since the rotation is relatively rapid, the solid ball of the earth tends to revolve inside a kid of blanket brake, composed of the oceanic water held, so to speak, by the moon. Thus the tides appear to have a general advance westward, while the earth turns eastward, and the effect resembles a sliding friction against the water. So much import- ance has been attached to tidal fric- tion by some astronomers that it has been regarded as a very effective agent in the evolution of worlds and of solar systems. But these great effects are sup- posed to have been produced ages ago, when the entire globe was in a plastic state, while the tides of to- day, being notable only in the shal- low films of oceanic water, produce relatively insignificant results. The other cause (the influx of meteors) which combines with tidal friction to retard the earth’s rotation is probably even less effec- tive at the present time, although its results could possibly be meas- ured if we had sufficiently delicate tests to apply. We know that solid bodies of unknown origin are con- tinually falling upon the earth, Some of them, the so-called meteorites, are quite massive, occa- sionally weighing several tons. There are magnificent specimens in the American Musemum of Nat- ural History and in other museums. But in addition to these huge masses, and in the aggregate more important than they, are the small meteors or ‘‘shooting stars” which are constantly entering the earth's atmosphere and being burned up there through the heat of friction. It has been estimated that not less than 20,000,000 of these small meteors enter the atmosphere every day. But since, individually, their weight may not exceed, on the average, more than a few grains, the total amount of matter that they add to the earth must be comparatively very small. But there may have been times when the earth was the meeting point of great flocks of meteors and when the downfall was considerable, Indeed, according to the “plan- etesimal hypothesis” the earth was formed in some such way as that. But I have little faith in this hypothesis as applied to the origin of the earch. It is generally believed that the small meteors ~which appear peri- odically in “showers” are the scat- tered remains of comets. All of these cometary meteors are so min- ute that they are entirely con- sumed before reaching the ground, but, of course, their dust finally de- &cends, and specimens of this col- lected from the snowfields of Greenland and from sea-bottom de- posits shew a composition similar to that of the large meteorites which do reach the ground nearly mtact. To sum up—neither the growth of the earth through accretions from ~ without mor its shrinkage through contraction withir, seems at present sufficient to cause any measureable change in its rate of rotation, possibly because' they in effect, neutralize one another, .