The Washington Bee Newspaper, March 7, 1908, Page 3

A RUSSIAN REFUGEE TERRISLE EXPERIENCE UNDER GONE BY MAURICE BAL- ANOVSKY. His Daring and Exciting Escape from Siberian Military Prison with Several Companions—Now in United States. Fort Dodge, ta—T! arrived in { Fort Dodge a few dys ago a Rus- sian refugee named Maurice Balan- evsky, after perhaps as daring and ex- elting escape from a Siberian mili- tary prison as ever fell to the lot of Qortal man, afier having spent three Fours of his life z « convict. | Balanovsky was born in Odessa, Mis father being a wealthy merchant ‘of the city He was given every ad- Wantage and was highly educated in own language. Three years ago 4m September his father invited a Bumber of his countrymen to spend the day with him. They feasted until afternoon, when like vultures the Cos- @acks swept down upon them and in the yard of the Balanovsky home 60 of the party lay butchered, for no @ther reason than they were Jewish by birth. Among the slain was the father of young Balanovsky, and Ikneeling by sed and mangled body he swo terrible oath of ven- geance. For this, and the additional feason he was a social democrat, he ‘was cast into prison. His mother and two young:r brothers escaped to Bre- men and later were given assistance by relatives in Fort Dodge and were able to reach here. Their property twas confiscated by the czar. After several weeks in a prison at Odessa young Balanovsky .was called into court, and although he plead his own case «nd was praised for his ora- @ory before the magistrate, he was sentenced to a life of servitude in a military prison in Siberia. Soon the weary march began, but his heart mever failed him. His one hope was for a chance to escape and to come to America, there to join his mother and MAURICE BALANOVSKY. rothers and to tell of the terrible sufferings of the people in these Prisons. Being a skilled mechanic he {was given liberties after a time in the prison, and although compelled to re- daily to the police department, i ged to arrange for the escape of 17 of his friends, two of whom were girls. ; Plans were laid for their escape and finally the little party made a dash for freedom, nine of them gave up their lives in the first ten miles, but Balanovsky and seven others man- ‘aged to make their way to freedom ‘after more than three months of wan- dering by night and hiding by day. Sometimes for several days they were compelled to subsist on roots and herbs, and although they passed with- in sight of the towers and spires of Odessa, they dared not visit their friends. Neither were the people with whom they came in con- ‘tact able to assist them in any way out of the country, for fear of the harm which would befall them should it become known to the secret police of the empire. Finally they crossed the frontier and were able to send word to friends and relatives in this coentry. Money was immediately for- warded and about one month ago the party landed in Boston. Soon after landing the two girls of the party ‘were united in marriage to two of the male members of the party, while ‘Belanovsky came directly to this city to the home of his cousin, Joe Stein- berg. The terrible experience he under- went told on him physically and from & rugged youth of 17 when imprisoned he is now terrible amaciated from the torture of the past three years, as well as his experience in making his es- @ape. Several times, he says, they ‘were attacked in their way across eountry and were compelled to take human life to preserve their own, and ‘his own body shows the marks left ‘by bullets. In this city for the first | Pittsburg takes its name. Jewish | Many Cabinet Dinners Held in Old Ship Tavern in London. London.—The Ship tavern, one of the most famous of London's riverside inns, in Greenwich, has closed its doors after an existence extending back to the days of the great English statesman, William Pitt, who de- nounced the war against the American colonies and after whom was named Fort Pitt, from which the city of It was at the Ship tavern that Pitt instituted the dinners during his time of 16 years as a member of the ministry. In the days when Greenwich was a fashionable riverside resort the Ship Famous Ship-Tavern of London. tavern became known all over the world. It was while William Pitt was leader of the ministry 120 years ago that he introduced the custom of the yearly gathering together at the close of the parliamentary session the cabi- net ministers, the judges of the higher courts and the members of the gov- ernment to partake of a banquet at the Ship tavern, Greenwich, known as the ministerial white-bait dinner Its fea- ture was the white bait, a small fish not much more than an inch in length, for which Greenwich is fa- mous, which is considered a great del- icacy. It is eaten with cayenne pep- per, lemon juice and brown bread and butter. The custom of the ministerial white- bait dinner at the Ship tavern was continued regularly from the time it was instituted by Pitt until 1880. After that time the custom was not observed regularly and ten years ago it fell into entire disuse. IS IDOLIZED BY WORKMEN. New Yorker Gives Free Rent When He Cuts Wages. : New York.—Herman A. Metz, city comptroller of New York, who owns the Ettrick mills, situated in a New England village, has set a precedent that has made him the idol of 500 em- ployes A few days ago the painful duty devolved on him of notifying his 500: employes that it would be possible to operate the mills only three days a week. The gloomy countenances of the workers indicated what the order. meant to them. Then Metz added that the employes who live in his’ houses would need to pay no rent until they were working full time again. A cheer that could be heard through- out the town was his reward. Asked to explain his action, Comp troller Metz said: { “I felt that my employes could not! earn enough in these three days to en- able them to live with any comfort, and it is only just that I should aid’ them until work starts in full force. “To begin with, factery employes are illy paid, and for that reason are rarely prepared to meet adverse conditions. In my opinion they are the class of people most deserving of help and encouragement. “The rents I am giving to them amount to something like $2,000 a time since the evening his father and month, but I know the cause is a 60 ef his countrymen were murdered im their yard at Odessa, he had the pleasure of meeting his mother, and will at once set to work to retrieve their lost fortune and monthly—as do many of his countrymen—send back ‘a small part of his earnings to 'friends and relatives that they, too, jin time, may enjoy the blessings of Uberty in the United States, Hi Ry, g wera worthy one, and wish that more could be done to help this class of people.” Wanted His Money Back. Barker—Long is a far-sighted man, isn’t he? Parker—That's so. Since I borrowed five dollars from him he can see me half a mile away. ‘| minutes. |}eggs thoroughly and add to them one ‘|}to a boil, ‘| water. |LUNCHEON DAINTIES SIMPLE MENU AT COMMAND OF EVERY HOSTESS. Over-Elaboration Always Something to Be Avoided—Easily Prepared Dishes Wili Be Found to Give Best Satisfaction. The luncheon mens lated not onty purse of the hostess, but by the amount of help she can commanil. Ji is foolish for the woman who has but one maid, or who calls in a convenient neighborhood “helper” to give an elaborate course must be regu- by luncheon. It is far better to choose dishes which can be partially pre- pared by the he ss before she dresses to receive her guests. whom she faces. pry in the thought that her single as-=ist ean put on the few finishing touch Here is a menu which will not try the abilities of the average cook, and whose items will be found in the average market Gr ” ru Boutllon P d crackers Olives. Scallops Newburgh. Celery Crown of Jami Peas. Sar: potatoes. lad with cream cheese ndwiches Sponge cakes Green and gold Bavarian To properly prepare grape fruit it should be placed on the ice or in some very cold place for at least 24 hours before eating. Cut it throngh the center with a sharp pointed knife. Run the knife around the edges next to the skin, loosening the fruit from the outer skin. Remove all pits and, with the same sharp knife, cut out the core of the fruit. so that nothing remains but the luscious pulp. Cover with powdered sugar and set on ice for another half hour. It is then ready to serve. The addition of a tablespoon of rum and three marschi- no cherries is very tasty if you do not disapprove of liquors. Crown of Lamb—The success of this dish depends largely upon the butcher. You need two racks of young lamb chops. They should be cut and “Frenched,” but not entirely separat- ed. These two racks should be tied together with the bones toward the inside, forming a perfect circle. Put in baking pan and roast from 35 to 45 minutes, according to the heat of your oven, basting the meat frequently. This should be served on a large plat- ter and the inside of the “crown” should be filled with two cans of French peas that have been heated with a tablespoon of butter. Garnish the outside of the crown with Sara- toga potatoes and parsley. If your guests are not many and you have an exceedingly large platter, you can serve this entire course on the platter. Bavarian Cream.—Take the yolks of six eggs and beat them well in a deep bowl. Add three ounces of grated chocolate, quarter of a pound of sugar and one pint of rich cream. Put these ingredients in a double boiler and stir one way only until it thickens. Do not let it boil or it will be sure to curdle. Strain this into a bowl. Take another pint of cream and beat until thick and stir into it an ounce and a half of dissolved gelatin. Mix this with the chocolate cream, lightly, and pour into a mold which has been rinsed with ice-cold water. Put on ice to harden. This is a delicious des- sert. Scallops Newburgh—Melt a table spoonful of butter in a porcelain-lined saucepan, add to it half a cup of sher- ry wine and one quart of scallops which have been washed and drained dry in a colander. Cook these for ten Beat the yolks of three tablespoon of cream. Add to the scal- lops already cooking a _ cupful of cream, pepper and salt and let it come then stir in the yolks of the eggs and serve immediately. Green and Gold Salad.—Select the heart of a crisp head of lettuce and put two smal! pieces on each plate. ,| Over this lay several very thin slices of oranges and a few cubes of pine apples Serve with French dressing. To Remove Stains. Most stains will yield te simple treatments. If they do not, soak them in javelle water, then rinse. Javelle water is the most effective of all cleaning fluids. ard is cheap—a gallon costs only a few cents. Dissolve one s}pound of salseda in a quart of hot water, and add it to the clear liquid ‘Ileft after dissolving half a pound of ‘|chloride of lime in two quarts of This must be tightly corked and kept in a dark place. Never use It on anything but white clothes, for it will take out color from a fabric. To whiten clothing, put two or three tablespoonfuls of the liquid into the water in which the garments are to be boiled Inexpensive Pudding. One-half cup shertening, one cup molasses, one cup cold water, two and one-half cups Jour. one level teaspoon ‘} soda, one-half leve! teaspoon each of cinnamon and cloves fourth level teaspoon mace, one cup raisins, seed- ed, and cut in two Melt the shortening, but do not heat it: add the molasses and the wa- ter; then the flour si with the soda and spices. Add the raisins, beat well, and turn into a mold or one pound baking powder cans, and steam for three hours. Serve with hot sauce or hard sauce Prevent Chipped China. Cut about one inch of ordinary rub- ber garden hose and slip over the end of the fauceis in the kitchen sink. It will prevent many a nick in be- loved china. pre. ¥ = © HE CURES WITH SEA WATER. Frenchman Who Has a New Panacea for Human lIils. Paris—For the latest, and an ex- ceptionally interesti addition to its free dispensaries Paris is indebted to a leading member of the aristocracy, the Marquise de MacMahon. With a beautiful baroness as her chief assist- ant the marquise, who already is known for her royalist sympathies and inexhaustible charity, has thrown herself heart and sou! into the work of bringing the new Quinton sea wa- ter treatment within reach of the poor- er classes. Mainly at her own ex- pense she has caused a commodious dispensary to be built in the Rue RENE QUINTON d’Ouessant, the center of the indus- trial Grenelle quarter, where 500 pa- tients can be treated in the course of a morning. The opening ceremony took place without any pomp last week. The wonders worked by the Quinton treatment already had been passed from mouth to mouth, and an eager crowd of mothers with their sick babies stood waitiag for the sig- nal to enter. All Paris is talking of the marvel- ous cures effected by the discovery of the learned biologist, M. Rene Quin- ton, whose scientific labors applied to therapeutics have at last, after ob- stinate opposition, forced their way to the front by the sheer weight of in- controvertible fact. In a lecture de- livered at the Sorbonne the other day under the auspices of the Oceano- graphic institute, when the vast Rich- elieu amphitheater was filled to over- flowing and fully a thousand persons were unable to obtain admission, M. Quinton may be said to have achieved the final and definite twiumph of his theories on the saving virtues of the sea-water treatment. Reduced to its simplest expression, the sea water cure which M. Quinton has deduced from his analytical re- search consists ip introducing by sub- cutaneous injections into the en- feebled organism a serum of plasma which is nothing but perfectly pure sea water, sterilized and diluted in a fixed proportion. Every malady is a poisoning of the blood due to the waste formed. The organism suffers from this modification of its natural medium. The injection of sea water purifies this polluted medium just as fresh air renovates the vitiated at- mosphere of a room. It is a therapeu- tic agent of a general kind, the plasma itself of the organic cell. The fatigued and poisoned cells at once resume a normal existence, being restored to their natural medium. This explains the marvelous rapidity of the results obtained in certain cases by the injection of marine plasma. ENGLAND’S WOMAN PASTOR. Rev. Gertrud von Petzold First to Be Regularly Ordained. London.—Rev. Gertrud von Petzold was the first woman regularly ordained La f ) in Engiand. She was born in Thorn, Prussia, but has spent most of her life in Eng!and and Scotland. For tb has been pastor of the Free eburch at Leicester, England. She delivered a course of lectures in Berlin last winter on lib- eral Christianity. Recently > Was a delegate to the ¢ ress of religious | liberals in Beste She is an A. M. ty and completed ion at Oxford. Circus of Trained Ants. A Ger s bringing to \merica a circus ¢ ned ants. Tre insects throw so: <aults, make pyramids, jauce, wrestie and fence. TABLE DELICACIES GOOD THINGS TO SET BEFORE THE FAMILY. Present Fancy Is for Jellies—Some of the Best Filling for Pies—Prune Pudding an Appetizing Dessert. Everything seems to be jellied of late that was never so used before, such as cucumbers, mint, ete. Now it is sweet pickle. This is to be served with roast meats. Take good, sweet- pickled peaches, pears, mangoes or melons. Gelatine is dissolved and hot pickle sirup added. When cooled the cut-up pickle is put in, with some cut-up fresh orange and a few tea- spoonfuls of maraschino cherries, both fruit and sirup. Cool like any gelatine and serve with lamb or beef or poultry. Filling for Pies. — Canned blueber- ries, flavored with wine, may now be used for pies or tartlets. Pineapple makes nice filling, also, and a choco- late cream filling with meringue in flaky pastry is another change. Peaches and pears canned, but not sweetened, make excellent salad with lettuce. Serve mayonnaise whitened with considerable whipped cream. A little orange and apricot may be used with the cther two fruits, or a very firm not over-ripe banana. This is suitable for a last course at lunch- eon instead of the customary dessert of pastry or sweets. Prune Pudding—A prune pudding, which is a favorite when once known, may be made from a cupful of prunes stewed soft, the beaten whites of six eggs, a half cupful of sugar and some vanilla. Stone and mash the cooked prunes and stir them into the white of egg. Sift a half teaspoonful of cream of tartar into the half cupful of sugar; add one teaspoonful of va- nilla. Bake in a round earthen dish until firm. Serve at once with whipped cream. Do not jar this souf- fle while baking, as it is likely to fall. It should be of a pale brown color. Oried Peaches.—Dried peaches may be soaked in a sirup of sugar and water, and wine or brandy added, for a compote without cooking. That is one expedient of light housekeeping. Of course, they must be devoid of skins. Dried peach pie should be made with care, else it is tough and bitter. Soak the peaches and stew gently. Throw away the water first used if it seems bitter, for both peaches and apricots are improved and made more delicate by this seeming waste. Add the liquid to the vinegar keg, if you have one. After the peaches are boiled and sifted add sugar and either a little fresh butter or some cream, about a half cupful for two medium-sized pies. A little lemon rind or sherry are not amiss in dried peach pie Canned apricots and peaches combined make nice pies, and plain canned apricots make a delicious dessert. They may be used also for tartlets or for short- cake in winter. On these use whipped cream and garnish with crystallized cherries if desired more fanciful. If at all unripe stew the apricots as if they were fresh fruit. Serve with fancy crackers or cake Springerie. One pound of flour, one pound sugar, four eggs, a lump of butter the size of a walnut, one level teaspoon- ful of baking potash dissolved in a tablespoonfui of milk. Mix sugar and butter, then add the eggs and beat for 15 minutes, stir in the flour, the pot- ash and the milk and knead well. Re- serve one-half cup of the flour for use on the pastry board and mold. Roll out a quarter of an inch thick, press well into the figures of a springerle mold (be sure the mold is well floured, but do not have the crevices filled), eut apart and place on a table, upon which is a it sprinkling of anise seed; leave there over night and in the morning bake in a moderate oven on waxed or oiled tins. A Novel Ham Dish. Thicken a quart of rich milk by letting it stand in a warm, but not hot Pp over night Then put into a che cloth bag and let it drain thoroughly When it will drip no longer beat the drained milk for a few minutes or until it issmooth and creamy; add half a teacupful of sweet cream, with pepper and salt to taste, and, at the last moment, cold boiled ham from which all the fat has been removed Stir together thoroughly, and serve on crisp lettuce leaves gar- nished with sliced olives ——Delineator. Bird’s Nest Pudding. Pare six apples and take out the without breaking them Put apples in an earthen dish, fill the Make a batter of cores t holes with sugar. nt of milk, two teaspoonfuls of 1 three this over yples and bake t fruit is soft. Serve with e Cream Sau beaten One-half cup butter hi, one cup sugar, two teaspoons flour. water and stir ihr To Produce Gloss on Linen. To give a ele to linen, ron two ounces of day a next put into nid irred inte will give e of newne inary colle Rosettes. to the swe are only and vitt whip i ere simiila: bouche the batter tened [ NEW IDEA IN SANDWICHES. Delicacy That 1s Popular with Our j English Cousins. An unusual sandwich is the Devon- shire. It is thoroughly English. Put half a pound of Vienna flour into @ basin, add half a teaspoonful of salt, a level teaspoonful of castor sugar and a full teaspoonful of yeast powder, then rub two ounces of butter into the flour, and when thoroughly mixed moisten with a well-beaten egg and enough milk to form a fairly soft dough. Knead the latter just sufficiently to make it into a perfectly smooth ball, then turn it from the mixing basin on to a floured board, and after rolling it out to about the thickness of a quar- ter of an inch, cut it out into rounds with a plain or fluted cutter of about: the size of a five shilling piece andi bake the scones at once on a floured! tin. Just before they are done brush: them over with beaten egg, and on} taking them from the oven let them} cool on a wire rack or sieve. | Shortly before they are required; split the scones through the middle: with a sharp knife and spread all the pieces with thick clotted cream, then} cover half the number with a layer of! honey and close the sandwiches. t FOR FLAVORING CLEAR SOUP. Extract Made from Vegetable Parings and Spices. “How do you ever get so much flavor into a clear soup?” asked an _ inti- mate friend of the hostess “IT make a regular vegetable flavor- ing extract,” was the reply. “It’s good for soups or stews of any sort. “If you want to make some, collect some nice fresh carrot and turnip peel- ings, onion, leak and tomato skins and celery trimmings. They should weigh about a pound altogether. Add to these a sprig each of parsiey, thyme and marjoram, one bay leaf, one clove of garlic, a small piece of lemon peel, two cloves, eight peppercorns, one tea- spoonful of salt and one pint of cold water. “Put them all on the range and sim- mer until it has boiled down to about half a pint. Next strain carefully and bottle the mixture. This flavoring is very strong, and about one teaspoon- ful of it is required to flavor one pint of stock.” Plants Thrive on Steam. A woman famous among her friends for her thrifty house plants ascribe her success to her practice of steam- ing them “Whenever they begin to droop and look as if they needed ‘toning up’ they get a treatment,” she said recently. She has a row of hooks arranged on the bathroom wall over the tub, and from these she suspends the pots by strings to within two feet of the water, the plants having previously had a thorough watering. The door and windows are closed, with the ex- ception of a narrow crack left open at the top of one of the latter, and the tub is filled with water hot enough to allow a gentle steam to rise and per- | vade the atmosphere In this position the plants are left for an hour, and the operation is re- peated wu are restored to heaith. course only can be done in a room with painted walls, as the constant steaming will loosen paper. Crown of Lamb. The success of this dish depends largely upon your butcher. You need two racks of young lamb chops. They should be cut and “frenched,” but not entirely separated. These two racks should be tied together with the bones towards the inside, forming a perfect circle. Put bakingpan and roast from 35 to 45 minutes, according to in the heat of your oven, basting the meat frequently This should be served on a large platter, and the in- side of the “crown” should be filled with two cans of French peas that have been he d with a tablespoon of yutter. Garnish the outside of the crown with Saratoga potatoes and parsley. If vour guests are not many and you have an exceedingly large platter, you can serve this entire course on the one platter. Hot Ham Sandwiches. A housewife who was tired of serv- ing cold sliced ham advises other peo le to try hot ham sandwiches. “Cut thin slices of white bread and spread half of them with soft butter and the remaining half with finely chopped ham,” said she. “Press the slices together and remove the crust Beat one ege slightly, add one-half’ eup milk and strain over the sand- wiches. When moistened place them / in a hot frying pan with two level| tablespoons of iter Brown on both sides and serve at once.” Veal and Tongue Cheese. } Pound in a mortar equal quantities! cold boiled tongue and veal, adding the meanwhile a liitle butter and some of the veal stock to moisten. Pack solidly in a stone jar, pour on melted- butter, cover tigh and keep in a cool, dry place nis can be served with any tart jelly or used in a salad. if Filling for Fancy Pin Cushions. Always a new wrinkle from the young woman of “faculty” who knows how to do everything the nicest and easiest way Rice, she says, makes the best possible filling for a fancy pin cushion, as it holds its shape well “and takes the pins easily. é | Boiled Cider Sauce. 4 Beat one egg yolk in sauce pan over’ boiling water, add one tablespoon of brown sugar, beat, then add three- jfourths cup of nice boiled cider. Con tinue beating unti! smooth and foamy.