BATTLE CRY OF FEED EM
Yes, we’ll rally round the farm, boys,
We’ll rally once again,
Shouting the battle cry of Feed ’Em.
We’ve got the ships and money
And the best of fighting men,
Shouting the battle cry of Feed ’Em.
The onion forever, the beans and the
corn,
Down with the tater—it’s up the next
morn—
While we rally round the plow, boys,
And take the hoe again,
Shouting the battle cry of Feed ’Em.
U. S. PRECIOUS STONES
Not every one knows that sapphires
are found in Montana; rubies and
emeralds in North Carolina; and dia
monds in California and Alabama.
The most characteristic American
precious stone, however, is the tur
quoise. It is the stone that the In
dians have always prized above all
others, says Professor J. E. Pogue in
the Pan-American Union. It is the
stone that the Spaniards first found,
incrusted in beautiful barbaric orna
ments. when they came to the New
World.
Occurring as it docs in arid desert
regions, its colors suggested verdure
and water to the Aztecs and Indians.
It had a deep symbolical meaning for
them, and was used in all their reli
gious ceremonies. The Aztecs made
wonderful masks of cedar, and cover
ed them with mosaic consisting of
thousands of tiny polished slabs of
turquoise carefully fitted together.
<July twenty-four of these priceless
mosaics have come down to our time,
and of those only one is in America.
The rest have been carried out of the
country.
NOT A GOOD ADVERTISEMENT
The mother, after weeks of arduous
investigation, inquiry, and reading of
advertisements, had finally selected the
girl-' school to which the daughter
should t>c sent She showed the ad
vertisement to the father.
“Sot on your life!" exploded the
old gentleman. "Jennie shall never go
to that p!a< e "
"Why '" inquired mother, in des
jrfitr
"I s/tik 'a hilt tlii« Irfroklet w*y»," eom
merelerl fattier. " I tic school ‘jiayn |mt
licnl.ir attention to ilevelnjihiK Ktr!"’
(ersntialifics ' That settles it I’m off
that t»l«'C for (/ore!. ( rlon'l went ttic
jorT jii'r-onelit y r|r vc)o|iCi!, Allylinrlv
knows that ell young personali
tics lornist merely of a crazy Hlhlie
f i/,ti to rho'olate 'lro|/e. cilk lurking*,
anrj moving (rlcftire shows Hint'"
»<»/ fly wliet •» went to kee|r umler
rfevelof>erl
For The Women Folks
This charming two-piece suit for
misses and small women, results in a
decidedly attractive costume when
properly made, and you have abundant,
in fact unlimited, opportunity to fol
low individual taste in the selection of
materials.
To make the Ill-year si/e the dress
or tunic will require I! j yards of ma
terial II inches wide, with •'i yards
11 inches for the collar The licit ef
fect and straight hack give a smart
tailored ap;>earunec with a marked
style. For the skirl 1 i yards || or
fi I inches wide, will he needed,
LITTI.E MARY ON THE JOB
Little Mary had been sent In the store
to get some flypaper. She was a long
time returning and her mother began
to feel a hit anxious.
(loing to the dilor, she spied the
little girl coining Up the street, and
said: "Mary have von gut the fly
paper ?’*
"No, mother," cried Man . "it's got
me, hut we’re both coming together."
i id hits
TESTED RECIPES FOR SOY
BEAN COOKERY
Soy beans and their flour are com
paratively new to America, but they
have for centuries been used in all
Asiatic countries. In the last few
months there has been such a call for
substitutes for wheat and for meat
that soy beans are now on sale in many
grocery stores. Here are a few care
fully tested recipes for using soy beans
in cookery:
SOY BEAN LOAF
2 ctips soy beans, % cup fat salt pork, cut in
pieces and tried out; 2% cups fine bread crumbs;
1 chopped onion; 1 tablespoonful chopped parsley;
2 tablespoonfuls chopped green pepper; 1 egg;
1 teaspoonful salt.
Soak beans 12 to 24 hours. Boil
slowly, about three hours, and when
tender put them through a meat grind
er. Cook bread crumbs and seasoning
in the pork drippings and add the crisp
pork pieces. Combine mixtures, shape
into loaf, bake 1 hour. Serve with to
mato sauce.
SOY BEAN SOUP
1 quart milk: 1 cup soy bean pulp: salt, papri
ka. pepper; 3 tablespoon fills chopped onion; 3
tablespoonfnls butter; 4 tablespoonfuU flour.
Soak beans 13 hours. Boil 4 hours,
replenishing water as it boils away.
Mash boiled dry beans and put them
through a sieve. Fry onions in butter,
add flour, blend. Add water and other
ingredients.
SOY BEAN SOUFFLE
cup soy bean pit In; *4 tablespoonful butter:
2 tablespoon fill* flour; cup milk. teaspoonful
salt; % cbk yolk: l ejrjf white
Melt butter, add flour and milk. Boil
1 minute, stirring constantly. Add soy
bean pulp. cool. Add beaten volk and
seasoning; beat white until stitY. and
fold it into the mixture. Bake :h! min
utes.
SOY REAX FIE CRI ST
H cup soy lx*an pulp cup flour, t table
simonfill fat; 12 tablesponnfuls water
Mix flour, bean pulp and fat, and
roll out as ordinary pic crust
COARSE BREADS
Bread made with am of the e>varscr
llours needs mure baking powder than
white tlmir bread, hoarse thmr veast
breads must not rise as long as ordi
nary white bread and they must Iv
baked longer.
In making white bread you usually
let the dough rise until it is double,
put it into |>aiis and let it rise until
double the sevond time liefore baking
In the oven if should not rise more
than an melt But eoaisy breads
should rise less in tbe pans, moiv in
tin' oven and should bake neath half
an hour longer than the ordinary rvhite
tloitr that is, foi l.ngvi loaves.