The San Francisco Call. Newspaper, April 28, 1901, Page 3

THE SUNDAY CALL. 8 there was not plendid, long at you could see iown like waves on esting lightly on the y chest-deep. s w vy breathed all as an off with plenty d. “It puts of de a baby show. 1 sorts and condi- y require- n suits is that they The girls have diverse ways of fulfilling the injunction of “perfect freedom.” Some wear blouses fancifully braided. Others look as if they were going in for work, and the se- verest black or blue flanrel blcus rves them. Red sweaters are seen here and there clinging ciose to lithe young figures. Most of the giris show a glimpse of card- CURIOUS FACTS ) IRDS without wings are found in —) New Zealand and Australia. Kiwi 1_// he name of one species. Beauti- mats are made of the featheis but it takes ten d more to collect enough feathe s even a small mat, which would for about $150. out song beiong to Hawall u one sees a bird about the size e robin, an independent sort of fel- <& about like a chicken, in- g like a well trained bird States, and it has no song. t walks and swims, but does uin. No nests are made but the one egg laid at a time by the mother is carried about under absurd little wing or under her .eg. largest of flight birds is the Cali- fornia vulture or condor, measuring fromn e variety. £2l tip to tip nine and a half to ten feet, and exceeding considerably in size the true conc of So h America. The bird lays b &shy cne egg each season—large, oval, green in color, and deeply pitted, so distinctive appearance ‘that it cannot be ¢ un with any other. The a condor is rapidly ap- and museums all world are eager to secure living It believed that there is ty. large bird is the rhinoceros about the size of a turkey. shot on the island of Java > the rim from a small tele- and ss buttons, evidently ging to a British soldier's uniform which is swifter than a horse Is ner Southwest. Its &r cuckoo, the lizaid the snake killer, snakes being a In Northern Mexico, West- d Southern Colorado and found. The bird measures rom tip to tip and is a r. Its two legs are on y but neither horses nor hounds, nor nes are in it fur nes to running. the sewing or tallor vellow things not thumb. To es to snakes and r bird picks up a dead i a Bigh tree, and its bill for f onto a green one tree; the sides are pening being left at the top. s swinging in the tree nc monkey or even a man would aching extinction, capti ng, egs, re one's ny & regiment cannot compare in perfection of movement with the flight of the curlews of Florida, winging their way to the feeding grounds miles away, all in uniform lines, in unbroken perfection. andd cooks the whites and — RECUT BIRDS. The curlews are dainty and charming birds to see, some pink, some white. Birds in flight often lose their bearirigs, being blown aside from their course by the wind. In this case they are as badly off as a mariner without a comr in & strange sea on a starless night. All very young birds, by a wise provi- sion of nature, are entirely without fear, until they are able to fly. The reason of the delayed development of fear is that being unable to fly, the birds would strug- gle and fall from their nests at every noise and be killed. Suddenly, almost in a day, the birds develop the sense of fea~ when their feathers are enough grown so that they can fly. It is always a source of wonder tq Arctic explorers‘to find such quantities of singing birds within the Arctic circle They are abundant beyond belief. But the immense crop of cranberries, crowberr! s and cloudberries that ripen in the North- ern swamps account for the presence of the birds. - A stick of wood seven inches long ani & quarter of an inch in diameter was once taken from a wren's nest. It is very sin- gular that so small and delicate a bird should use such rough material with which to construct its nest. If an eagie should use material proportioned to i.s size its nest would be made up of fence rafls and small saw logs. The extraordinary situations in which nests are found occasionally almost give one the impression that birds must he endowed with a sense of humor. For in- stance, a wren built its nest upon a scare- inal in ribbon or beit or stockings. leg is bloomered. At the command two dozen knees were wn up on half as many chests. With position as headquarters the kicking began. Up flew the right legs to the count of four, then the left, then alter- ately, then both toget* A pair of slim Every d ~- LREATHING s r; &7 LOSES By VIAGINIA LA sv”;‘%ymmwwmu Z R_PHOTOS PY ALISKY —— little red-stockinged ones at the end did not kick straight and they were repri- manded therefor. “The knees must be perfectly straight- ened,” was the injunction. Drawing up the knees on the chest and again exiens. . the ieg was another ex- ercise. Then came a combination of the two—draw up the knee, kick straight in the air, return to chest, straighten leg, in four counts. By the time this had been finished with both legs together there were a dozen puffing girls ready for a few seconds’ rest. When they nad their breath back they - crow, a dead sparrow hawk, which a farmer had hung up to frighten away winged ravagers of his crop. In the pocket o1 an old jacket hanging in a barn a bird. also a wren, made its nest, which, when discovered, contained five eggs. It was a robin that raised a young family in a church pew, and a robin also that built 18 nest in the organ pipes of a church. Places of worship have always been favorite building places for birds.—New York Sun. - ———————— The Grand Duke of Hesse is skilled with the needle, and his embroidery is said to o+ I HERE ARE OVER the bottom of a broad baking dish an inch deep with mashed po- C tatoes, seasoning well with salt, Ppepper, and butter. Smooth the top, then with the back of a spoon make hol- | lows all over it. Set in a hot oven for ten | minutes, take out and break a fresh egg | in each of the holiows. Sprinkle the egg | surfaces lightly with salt and pepper, | put a bit of butter on each and return to | the oven. Cook fifteen minutes, longer if the eggs are wanted hard. Five minutes settles the yolk Serve piping hot. A variant is to mix bits | of cold meats, especially cold boifled ham, | through the potatoes and season the mix- | ture with lemon juice or pepper vinegar. | Coldsiaw goes well as a relish for this. MAGIC EGGS—These make much fun for a children’s party. Choose a dozen | smooth, sightly potatoes, Jongish and big- | ger than the fist. Wash them well, cut a | hole on fhe side opposite that which lies levelest and hollow out inside a space Just big enough to hold an egg. Salt and -+ NINE NEW AND ORIGINRL WAYS TO QOOK EGGES. pepper the cavities, then break an egg in each, put on the potato lid, tie it in place and bake until done. If any egg runs out, remove it before serving. Pass the pota- toes simply as potatoes—the fun comes in the little people’s amazement at finding the egg inside. Another way to make surprise eggs is to break the shells of a half dozen very carefully, leaving them together at one edge, and not splintering them, then to whip three whites as light 2s possible, adding a pinch of salt and a very little powdered sugar, fill the egg- shells, fit them together, tie them and bake in a very slow oven. With care they will look to be entirely whole. The froth inside is always a source of delicious sur- prise. EGGS ON TOAST—Cut the crust from a stale loaf, slice evenly, toast the slices, butter them !ightly, and arrange on a baking sheet. Break a fresh egg on each slice, sprinkle thickly with grated cheese, add a little salt and red pepper and bake in a very quick oven to whatever hardness is preferred. Make a sauce by frying a Spanish onion sliced thin in two ounces of butter, and when tender stirring into it a pInt can of tomatoes. Season to taste with salt and pepper, and a little sugar, and just befors serving the strained juice of a lemon. BAKED EGGS—Cut the crust from a stale loaf and s'ice the crumb rather less than an inch thick. Butter the slices well on both sides and line the bottom of a baking dish with them. Break three fresh eggs over them, sprinkle in salt and pep- per, put in another laver of buttered bread, break more eggs and finish with bread over the top. Take care not to break the egg volks, and to lay the upper slices so lightly as not to mash them. The bread ought to be an Inch below the dish rim. Now pour over the bread a can of tomatoes that have been mashed through a sieve and seasoned with salt, pepper, a little sugar, and a suspicion of onion Jjuice. Cook for half an hour in a hot oven. Serve with cress and cut lemon. =% be beautiful. He takes the greatest in- terest in his work and is particularly clev- er in the arrangement of colors. He has a very artistic nature, as he is devoted to musie, dancing and acting, but he does not care much about more active pur- were given a harder kind of kicking. This ‘was not eased by drawing up the knees; instead, the straight upward kick was made from the flat and extended position, so the movement of the leg was from the floor up. When it came to doing this with both legs the pumping on the musecles was so heavy that several “flops” occurred. “Oh,” gasped the one in the red sweater, and over she went. It wasn't time to rest yet, though. The counting came faster and faster, and it took quick work to.keep up with it. In one of the exercises the knees were raised, not to the chest this time, but up- right as you often raise your knees when lying down. It Is a very restful position, too, by the way, especially if you are tired from long standing. Then, keeping the feet in the same position, the legs were bent over sideways until the knees touched the floor. Now and then short rests and deep breathing were ordered. Some neck exer- cises were given by way of rest. In posi- tion, which means extended, the girls twisted their necks to both sides and then bent them forward. From the way some of them grunted and gave up the count, it seems that this is not as easy as when standing. Try and see. Ancther knee exercise consisted of ex- tending the legs, then bending them, while flat on the floor, by drawing up the feet. This evidently was easy, but when it came to drawing up the knees half way to the chest and swinging the bent legs about in circles there was much toppling - over and still more giving out. Hardest of all proved to be the half somersault. Before trying this the girls were warned not to let the weight come on the neck. Even with this warning, the little red-stockinged one, who always seemed to be In trouble, gave a squeal and rolled over sideways, complaining that her neck was broken. The rest ac- complished the trick, and there they lay, a row of young ladies presenting a most unique appearance with their legs thrown up over their heads and their toes touch- ing the floor beyond their heads. They lay there until they were out of breath with giggling at each other. There are plenty of exercises given on the side and front as well as on the back. A simple one given on the gide was with legs extended, raising and lowering the upper one. In another the knees were drawn up as far as the chest by dragging them along the ficor. When the class was lying face down there were more neck exercises, raising and lowering the head. Next came kick- ing in this position; the flying feet kicked upward to a quick count. The lesson wound up with a scrambling exercise, in which the girls raised themselves to a& knee-and-elbows position. in a count of four, one count for each limb, then ex- terded again in the same count. They looked a good deal like a herd of four- legged creatures getting partly up and lying down again. After the class was dismissed Miss March led the way into her cozy little office downstairs, and there she talked over the general benefit of the system. “It misses hardly any part of the body, she sald. “The neck profits.” From the way her own well poised head sits upon her well poised body it looks as if the neck surely did prof “The lung development she went on. Her lungs have a splendid inflation. But the great benefit is noticed in the muscles of the lower back, the abdomen, is increased,” waist and thigh. The work helps th digestive organs by giving mechanical pressure over the abdomen. Functional activity is stimulated. Now an exercise like this, for instancs” Her supple form, clad in its trim golden it that matches the golden brown of her hair, retched on the floor with no more e than it costs cat, and she was on the point of showing when she remembered. 0, I mustn't give away a single point until Dr. Wood comes back,” she said. IHnnual Loss of Sold. T,:HE annual loss of gold is very great. brown s wa ion a The amount of gold currency lost annually by wear and tear alone is considerable. MecCulloch estimates it at 1% per cent of the total amount in circulation, or £7,500,000 for gold and sil- ver combined. On this basis it may be calculated that the annual loss which ac: tually takes place in gold alone by w and tear is al £4,000,000. Gold is lost in many other ways, vast quantities are ed (especially in foreign countries), »portion of this is subse- lost, as shown by the quantity of re-tfove which comes to the sur- face every year, though it probably rep- resents but a small part of that which has been concealed, and every ship which founders at sea takes a certain amount of gold with it, which may amount anywhere from a few pounds to millions, if it hap- pens to be laden with the precious meta The amount of gold required annually in the arts is estimated at £16,000,000, and, as this calculation was made a few years ago, when the annual production was about £24,000000, it follows that the amount used in this way is about double that which is used as currency.—Cham- bers’ Journal. —_—————— Sometimes it takes the speaker longer to clear his throat than it does to clear the hall. large RUIT and nut paste—Take equal Fpurl.\' of best raisins, dates and figs and kalf as much nuts, or one cup each of the three fruits and one and a half cups of nuts, measured after pre- paring. Remove the seeds from the rais- ins, the stones and scales from the dates, the stems from the figs, and the shells from the nuts; the brown skin also al- monds or peanuts are used. One variety or a mixture of nuts may be used. The nuts should be ground through the fine blade of the meat-chopper, and then rubbed with a pestle to a paste; the rais- ins and dates also should be minced fine, and if you want it especially nice you may rub the figs through a sieve fine enough to keep back the seeds. Mix all very thor- oughly, then turn it on a board in a bed of confectioner’s sugar and knead it until firm enough to roll out. Roll part of it one-half inch thick and cut in half-inch cubes with a sharp knife, and part of it one-fourth inch thick and cut in rounds with the smallest patty cutter. Dip the roller and the cutter in the sugar to pre- vent the paste from sticking. Roll the cubes and disks in the sugar until weil covered, then put away between the lay- ers. These will keep some time in air- tight tin boxes. Candied grapes—Make the uncooked candy mixture with equal parts of the white of egg and cold water and confec- tioner’s sugar sufficient to make a stiff dough. Flavor it with vanilla and tint it | a pale green with color paste. You may | aivide the dough into portions and color suits, though he both shoots and rides. each as desired. Have the firmest Ma- — AN EGG BORDER—Boil half a dozen eggs twenty minutes, drop in cold water, peel, and keep warm. Make a thick bor- der of good, well-seasoned mashed pota- toes around the edge of a platter, press the eggs into the border, points up, and set in a hot oven for three minutes. Fill the center with string beans boiled and buttered, or young carrots stewed in mut- ton broth, or Brussels sprouts, boiled very tender. Or the filing may be of cold meat, cut in dice and heated with a can of button mushrooms. Whatever it is, add it quickly, garnish the border outside with sprigs of cress, and serve very hot. This is a handsome, as well as substantial dish for luncheon or supper, and not unworthy consideration for a Sunday tea. EGGS WITH OLIVES—Boil the eggs hard, peel them, flatten the big end so they will stand, and in the small one cut a deep narrow hole just big enough to hold a baby olive. Put in the olives, stand the eggs in a bed of crisp lettuce leaves, and pour over them a French dressing made with three tablespoonfuls of oil to one of vinegar or lemon juice, a little dry mus- tard, sugar, salt and white pepper. FRITTERS—Beat three eggs very light with a pinch of salt, add butter tae size of an egg, a pint of sifted flour, and a pint of rich milk. Mix smooth; then drop by spoonfuls into deep boiling-hot lard, fry a light brown, skim out, lay in a hot dish, and sprickle with fine sugar. Keep the dish hot until the frying is dome. Setve at once with more sugar, and good claret, the eaters making sirup thin or thick to please themselves. PANCAKES—Make batter as far frit- ters, only using a double amount of milk. | It must be thin enough to run freely. Have a hot griddle, well greased, and barely cover. Sprinkie each pancake with sugar as it is taken off, rgll it up, | and lay it on 2 hot dish. Serve with a | like meal. | keep hot. HOLESOME CANDY RECIEES. laga grapes, free from blemish or mois- ture, removing the stem. Take a small portion of the dough and work it in the hand to a thin oblong large enough to cover the grape, and the dough should be soft enough to enable you to work it over the grape without showing the joining. Keep them in a cool place untll wanted. These are attractive arrayed In varied colors and are very-deliclous. They re- quire less care than when govered with fondant. French fruit candy—Put one-half cup of cream and two cups of powdered sugar in a smooth granite kettle, and bring it to the boiling point. Then let it boil five minutes, counting from the time it boils all over the surface. Remove the pan to another pan of cold water and beat until it is stiff enough to hold candied fruit without its settling. Have ready one- fourth pound of a mixture of French candied fruit, cherries, pineapple, apricots and angelica, all cut fine, not chopped. Stir this in gradually, and then pour the mixture into a shallow pan, buttered or lined with paraffin paper. When cold and firm cut in small cubes. If a tinted candy is desired stir in carefully a little of the color paste of the shade needed. Pecan and walnut creams—Mix the white of one egg with an equal amount of cold water, add one teaspoon of lemon juice, and when well blended stir In suf- ficlent confectioners’ sugar to make a stiff dough. Knead it smooth. Have ready a number of perfect walnut meats. Take a portion of the cream about the size of a nutmeg, roll till smooth and round, then flatten slightly and press the halved wal- nut meats on each side, letting the cream show slightiy between the meats. Pecans | may be used in the same way if care be | taken to have the largest nuts and each half perfect. Peanut crisp—Have ready one cup of peanut powder, made by rolling the skinned peanuts on a hard board till flne Then put them on a pan and Have also a shallow pan weil | buttered pear by on the range. Put one heaped cup of granulated sugar in an ome- let pan over the fire and let it meilt quick- ly. When all meited, add the peanut pow- der and turn directly into the hot pan. When cold break it into convenient pieces. —CEicago Chronicle. ‘ ———— Freshleigh—Pray, how did you become ossified? Ossified Man—In my youth I was nice and soft like you; when I grew up and realized what a cruel world this is I be- came hardened.—Ohlo State Journal. Bill (fishing In a leaky boat)—I say, old man, there must be a hole in the bottom of this boat. sauce of creamed butter and sugar beat- en smooth in warm wine, either sherry or | claret. Jil (rolling up his trousers)—Then why don’t this water run out?—Yonkers States- man,