{ title: 'South Side messenger. (Bellmore, L.I., N.Y.) 1908-19??, April 01, 1914, Page 6, Image 6', download_links: [ { link: 'http://www.loc.gov/rss/ndnp/ndnp.xml', label: 'application/rss+xml', meta: 'News about NYS Historic Newspapers - RSS Feed', }, { link: '/lccn/sn96083504/1914-04-01/ed-1/seq-6/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn96083504/1914-04-01/ed-1/seq-6.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn96083504/1914-04-01/ed-1/seq-6/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn96083504/1914-04-01/ed-1/seq-6/ocr.txt', label: 'text/plain', meta: '', }, ] }
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n»in»HmiiHwt«wmn»»»m»xm«m By FRANK FILSON. \W ill yon tell me frankly, sir, what chance there will be for me If I take tbla positionf\ asked Harold Rawson of the head of the firm. \You see, Mr. Smith,\ he continued, “I appreciate the honor of being connected with Messrs. Smith A Blake, but—well, you hare nearly twenty law clerks, and If I h a r e to wait my turn until the eigh teen or m o re others—\ \I will tell you as frankly as you have asked me, Mr. Rawson,\ answered Mr. Smith. “Of my nineteen clerks, not one has been with us more than a couple of years. We weigh our men In the balance, and It m eans quick pro motion or a quick discharge. I do not expect th a t more than one of my pres ent assistants will be with me a year hence, but I shall doubtless have a lot of new men. “You see, Mr. Rawson,\ continued ths lawyer, leaning back and poising his hands together, \a firm like ours, which has care of the biggest Interests In the country, needs the best brains. If a man with brains comes to us he has his opportunity. If a man only thinks he has brains we sift them for him and find out. Well, Mr. Rawson?\ “I shall be glad to accept, sir,” said Rawson. and left the room. On the following day h»-occupled a desk In the big room of the clerks, at a salary of nine dollars a week. That Is all a lawyer's clerk can command, even when he Is qualified to practice; he pays for his experience. Rawson was perfectly willing to pay for his experience; only, he was twenty-five, and he and Netta had been engaged for nearly four years. Poor Netta, tolling at her classes In the little sub urban school, looked forward to each Sunday, when Harold would visit her, as the one event of the week. \I am sure you will succeed, dear est,” she said to him, when he told her the result of the interview. “But, Netta, I have been doubtful from the beginning,\ protested Raw- son. “You see, dearest, if I hadn’t had \I Will Bid You Good Morning.\ that timely introduction I should never have dreamed of trying Smith & Blake. You know they have a reputation for having pulled more of the big corpora tions out of the clutches of the law than any other firm. You remember we talked over the possibility of a law yer being an honest man, and it was agreed that if he couldn't then I should rather be an inglorious failure than do anything tricky, even though it was within the law. The moment Smith or Blake attem p ts to involve me in anything my conscience will not per mit, I shall put on my hat.” N etta sighed. She did not know very iruch about the law, but she had heard that all lawyers were not overscrupu- lous. But she would rather have post poned their marriage forever than have perm itted Harold to violate his conscience. During the next few weeks Rawson discovered that the ramifications of the business were more numerous than he could possibly have dream ed of. There was a sort of freemasonry about the office which made all the records, except th e most secret ones, open to the investigation of everyone. Old Smith had meant what he said when he told Rawson that the m an with brains had his opportunity. Before two months had elapsed half a dozen of the clerks had left. Mys teriously. without notice, they disap peared. It was a prevalent idea that nobody had a chance at Smith & Blake's. “The minute old Smith be gins to notice you, you may as well look round for another job,\ declared one of the men to Rawson. “The old ghoul sucks his employes' brains dry and flings them aside like sucked or anges.\ After six months Rawson was still getting nine dollars a week. He now stood sixth in order of priority among the clerks. And then came the morn ing when Smith sent for him into his private office. “Mr. Rawson,\ declared the old man, waving him to a chair, \I have, been watching you and your record. 1 am pleased to see that you are punc tual, Industrious and courteous, and that you have common sense.” This m u st be the beginning of the end, thought Rawson, yet feeling flat tered by the old man’s words. “There qualities,\ continued Smith, \are possessed by mt^ny excellent street car conductors, elevator men, railrdBd porters and ice cream ped dlers. They are Invaluable aa props to ability, but they are of no use unless supported by brains. Now, Mr. Raw- son, Mr. Blake and I want advice upon a certain brief. We have Investigated the m a tter and have both come to the same decision. We want further ad vice. We want your advice. Take it home with you, study it carefully, and do not return until Saturday morning, when I shall ask to have your own rec ommendations typewritten In about two thousand words.\ Rawson looked at the paper which Mr. Smith handed him. It startled him. It was a lawsuit proposed by the famous Pontlfex corporation against an unknown individual named Jones. The Pontlfex corporation owned mil lions of dollars’ worth of land in the business section of the city; their patronage alone must suffice to keep a firm like Smith & Blake In existence, clerks and all. On the following Friday afternoon N etta was startled by a visit from her fiance. He looked haggard and dis mayed. \W h at is It, dearest?\ she asked in bewilderment! “A e you ill? You-—’’ “I an* out of Smith & Blake, an swered Harold despondently. \The scoundrels! They have asked my ad vice about a case involving five million dollars’ worth of patent rights. The fee alone Is worth a quarter of a mil lion. They are trying to swindle an inventor, and Smith & Blake expect me to tell them whether the rogues can skin through and save themselves from the penitentiary. I have written my advice, to the effect th a t I haven’t examined the statute, because the statutes never contemplated trickery of this kind—’’ He became incoherent as he pro ceeded. The shock of the discovery of the firm 's crookedness had over whelmed him. From first to last In the brief there was no word or suggestion as to the moral aspect of the case. \Harold I think you will do right to leave them,\ said Netta firmly, lifting her sw eet lips to his. Fortified by which decisidn Rawson appeared before Smith the next morn ing. \My advice, sir,” he said, handing the law y er a typewritten paper con taining three lines of lettering. Mr. Smith looked at it, then looked up at the young fellow. “Hum! ^This seems to be your resignation, Mr, Rawson,\ he said coldly. “It is, sir. I will have no part in such trickery,\ declared Rawson quiet ly. \It Is a fraud, and whether or not the statute permits it I don’t want to know. I will bid you good morning.” \One moment, please.\ said Mr. Smith, calmly. \I may as well say that Mr. Blake and I have already refused to handle this, or any other case for the Pontifex corporation. You may also like to know that seven of our as sistants have already been dismissed for advocating the handling of the case. W hen I spoke to you about the need of brains, Rawson, I did not mean brains—I m eant character. The day of the dishonest lawyer or business man is past and will never be revived. You are the man I have been looking for to be my chief clerk. The salary is two thousand. Will you take it? We need a man like you, who under stands th a t roguery never succeeds and never can succeed in business life.\ (C o p y r ig h t, 1914, b y W G. C h a p m a n .) WELCOME THE NEW ARRIVAL Elaborate Festivals In Germany In Honor of Precious Burden Brought by the Stork. In Germany when a child is born many festivals are given in its honor and the ceremonies are quaint and pretty. These begin at the christen ing, when the baby receives its Chris tian name. The baby is shown to rela tives and friends and snuggled inside a down pillow called a \trag-kissen or carrying pillow. The baby is carried in a “trag-kis- sen\ for several weeks and the pillow is usually beautifully embroidered and finished. God-mother and friends all bring presente to the new baby and these are slipped down into the trag- kisseh. These gifts are usually of gold dr silver. The trag-kissen is passed from one to another of the assembled guests so that they may guess at the weight of the baby and the gifts. The nurses and baby then depart, and, after the gifts have been opened comes the \Wiegen-Fest or \festival of the cradle.\ In these modern times only the small, quiet homes have kept up the festival of the cradle, but once it wae a universal festival. A part of a large room is curtained off and a sort of tableau or am ateur play is acted. Two who pose as the parents of the baby stand near a cradle in which a doll is placed. One of the guests, dis guised as a gipsy, comes in and proph esies all sorts of good things for the new baby and says that \much happi ness is in store for it.” This is followed by other tableaux showing the baby as a child of four teen, finally as a young woman, then as a bride and finally as a happy old woman. Then the gift of \friendship “Freundschaft, dee Lebens schonste Gabe”—“friendship, the most valuable gift of life”—is bestowed upon the gypsy and upon the new baby. Then music strikes up, and the guests, In cluding the gipsy, join in a nrerry dance in celebration of the baby. Heard Them. \Ever been in the house of com mons in London?\ asked the man from abroad. “Oh, yes,” replied the American. \Did you listen to any of the mem bers?\ • > ~ \Oh yes.\ “What did you hear them say?\ “Nothing. I beard them snore.** i. A NEW kind of hat, which might be A called an aristocrat In millinery if there were no other way of describ ing it, has been brought out in this country. It has already won the dis tinction of being imported by the French and English from America. This reverses the usual order of things and may mark the breaking of the first wave in a turning tide. Three examples of hats made in this new way and designed for motor ing and for outdoor sports are pic tured here. The bodies of these hats are made of silk fibre or specially pre pared millinery braids or chenille or yarns. There is no supporting frame of wire or buckram. The materials used are manufactured with a tiny wire core and the hat woven of them needs no other support. It is as pli able as a fine Panama and can be ad justed in any way the wearer likes. It is possible to turn the brim$ up from the face or dow-n over the eyes and the hat rarely needs a pin-to fas ten it. The auto hat shown is made of yarn At the right of the picture the sm a rtest of \sports\ hats is made with & b right green crown and a black and white brim. A gay Roman sash in strong brilliant colors Is laid about the hat and held in place by straps made of material like that iri the crown. For golfing, motoring, or any other out-of-dcors pastime, it is a marvel of beauty and convenience. At the top there is a hat made of a strong blue silk fiber braid for the street or general outdoor wear. At the right side a spray of grayish green grass springs from the brim edge, to which it is bound with a narrow velvet ribbon in dark blue with a pin-stripe in white at the edge. One must imagine the color schemes In these hats to appreciate how good looking they are. There is no way of describing the texture unless one com pares it to a close-made Irish lace crochet. Like the best hats for men it is named for its inventor and called the Klnnard hat after the American lady who created it. It is essentially an elegant hat and cannot be made in a light leather brown. It is trimmed cheaply, which is a point greatly in with a tubing crocheted of a heavier yarn to match and provided with a handsome chiffon motor veil in the same color. This veil is cleverly ad justed over the hat, passing through short slits at each side, which are made in the brim at the base of the crown. The veil may be pulled down over the face when wanted. its favor in the estim ation of the sm a rt set. But its strong appeal, next to good looks, is from a sanitary stand point and in the m a tter of conve nience. It allows a free circulation of air through the interstices in the shape, and is pliable enough to be bent in any shape desired. JULIA BOTTOMLEY. I F ANY one thing dem onstrates how l forceful the appeal of the purely decorative in apparel is, as compared to the simply useful, it is the increas ing demand for lingerie ribbons. Rib bon ornam ents for decorating under muslins, and garments made wholly or in part of ribbon, have ceased to be called novelties, they are regular stock in trade. The designer of lingerie must give fully as much time to its decorative features as to cut and m aterials, ^nd she has taken unto herself ribbons that they may help out in the play of imagination which is expressed In decoration rather than in design. These ideas have captivated women— they allow them to indulge the femi nine love of luxury at small cost. Three of the newest ribbon pieces are pictured here. T h e re is an ad justable ornam ent made of satin rib bon an Inch and a half wide. It con sists of a small bow with three hang ing ends and one short end spring ing from four short loops. Small daisies made of baby ribbon, and mil linery stam ens, are set In the loop and on two of the ends. Ornam ents of this kind are provided with little safety pins so that they can be transferred from one garm ent to another, and they are made up in any light color the w earer may fancy, with yellow almost as popular as blue and pink. An under bodice (or corset cover) Is made of very wide messaline rib bon trim m ed with lace. It is plaited into a tape at the bottom and fastens w a r th e shoulders with ribbon ties finished in a flat “chivat\ bow. At the front there is a full bow with hanging ends, of baby ribbon term i nating the length that is threaded through the lace. This serves the purpose of drawing the bodice at the top to adjust it to the figure. W ith the thin blouses and gowns for summer, which are more diapha nous than ever, the ribbon under bodice is a necessity, or one similar to it of silk or a combination of nar row ribbon and lace insertion. A pretty rosette bow with two hang ing ends, centered with a sm aller rosette of baby ribbon, is shown at the right: It serves the same pur poses as the bow already described, and is to be transferred from one garm ent to another. Ribbons from one and a half to two inches in width, soft and highly lustrous, are to be chosen for these bows. Considering their small cost they are the most effective and satisfactory of dress accessories. They make the m ost elegant and welcome of gifts to women friends and they last, even with frequent wear, a long time. JULIA BOTTOMLEY. To Qleanse Vella. An excellent way to wash chiffon veils, says the New Haven Journal Courier, is to put them in a large pre serve jar with a lid. Hot soap suds made by dissolving a good soap in boiling w ater should cover the veil in the Jar by several Inches. Adjust the lid and shake until all the dirt is re moved from the chiffon, then rinse U thoroughly. O N ’T be a wobbler. I f you think a thin g , think it' stron g enough to live It, even though you m a y be too w ise to argu e about It. —L loyd. SEASONABLE DISHES. Procure a good sise beef tenderloin, slit one side open and lay in a dress ing made as follows: One cupful of dry grated bfead crumbs, one table spoonful of minced parsley and one of mixed herbs, one tablespoonful of chopped onion fried in a tablespoon ful of butter. Season with e tee- spoon of salt and a few dashes of pep per. If the mixture floes not seem moist enough, add a little more melted butter. Sew up the opening, and place strips of. bacon or fat salt' pork over it, skewering them into the meat. Rub well with salt and dust with flour. When thoroughly brown remove the tenderloin, add a tablespoonful of flour to the pan and add a cupful of boiling water with two tablespoonfuls of chopped gherkins or pickles and a tablespoonful of chopped olives. If sufficient salt was used in the meat the gravy will need none; but mpeh tasting of food is necessary to make it palatable. Codfish With Oyster Sauce. —The homely codfish is here made a dish fit for the best occasion. Take three pounds of the fish and wash it thor oughly. In the kettle place three quarts of water, one teaspoonful of salt, one onion, one carrot sliced, one quarter of a bay leaf, three sprigs of parsley and a teaspoon of pepper corns tied loosely in a small cheese cloth. Wrap the fish in cheesecloth and cook slowly, not to break iL When the flesh begins to draw from the bones, lift it out and take off the cloth and put the fish on a hot plat ter. Surround with potatoes boiled, then sliced. In a saucepan prepare the following sauce, to be ready to serve with the fish: Take two table spoonfuls of b u tter, and when bubbling hot add two tablespoonfuls of flour, cook until smooth and thick. Add a pint of the fish broth, salt and pepper to taste and a pint of oysters which have been rinsed and finely chopped. Cook three minutes, draw to one side, add a tablespoonful of lemon juice and the yolks of three eggs mixed with a tablespoonful of cream. Take from the fire and add a tablespoonful of chopped parsley. Cocoa Cookie*.—Cream a half cup of shortening, add three-fourths of a cup of sugar, add a beaten egg and a fourth of a cup of milk, two cups of flour, four teaspoonfuls of cocoa (dry), a teaspoon of cinnamon and a little salt. Roll out and bake in a moderate oven. F a i l u r e le o f te n th e tu r n i n g p o in t, th e p ivot of c ir c u m s t a n c e th a t sw in g s us to a h i g h e r level. L i f e Is n o t rea l ly w h a t com e s to us, b u t w h a t w e g e t o u t o f It. —Jo r d a n . messy can be saved needs in cooking. Scraps of pastry, if kept on lee, may be rolled out. cut In squares, sprinkled with cinnamon and sugar and baked, and will make a nice little cake to serve with a light dessert., Or if cut very small without p u ttingj on any sugar or cinnamon, and when baked brown may be used as croutons in soup. Take stale bread and cut into small squares or fancy shapes, and put into a jar to keep from the air. When croutons are wanted for soup, dip them in melted butter and brown in the oven. They thus make most at tractive croutons. W h o Is th e w isest man. H e w h o sa y * the righ t th in g at the righ t tim e ? No. Indeed—but he w h o leaves unsaid th e w r o n g th in g s at the tem p tin g m o m e n t. VARIOUS HINTS. For cheap meals fof a week, one finds it necessary to plan and work out a schedule for each day. On Mon day get a large, meaty shank, which will cost anywhere from 10 to 2S cents, depending on the town and the butcher. Cook this until tender, also cook a few potatoes, carrots, turnips and rice. Remove the meat from the bones, and either brown it in b u t t e r : or slice and lay on the platter with the vegetables around it. Have the carrots and turnips cut in dice. Serve rice as a dessert, with a hard sauce or sugar and cream. On Tuesday, make a vegetable soup, using the stock from the meat of the day before and the vegetables put through a sieve. The rice that Is left over may be served as an escalloped dish with cheese and a white sauce. For Wednesday, a few pork chops baked, with sliced potatoes, makes a most appetizing dish and one which is easy to prepare. On Thursday, make a hash of the left-over m eat of the first of the week, and bake It with mashed potatoes over the top of the loaf*- Slice and serve as a loaf. Have escalloped corn for a vegetable. On Friday, have fish boiled and served with a lemon sauce. Baked po tatoes and a steamed pudding with egg sauce. On Saturday, which is baking day in most homes, a nice dish may be * prepared with little watching, is a mutton stew with peas. Lamb will be nicer and more tender, but it is not always to be had. Cook slowly until nearly ready to serve, then add a can of green peas and serve around the stew on the platter. A few car rots may be added an hour before tak ing off, to give them plenty of tim e to cook. They will add to the flavor as well as to the appearance of the dish. With this meat dish a light dessert is all that is necessary. LET NOTHING BE LOST. In the miracle which is recorded in the Gospels, the fact that after the feast there were gathered up 12 bas ketfuls, and they were told to do this that nothing be lost, is a lesson for us in economy. Even the Creator of all things In his wonderful providence to us expects us to use our blessings with care against needless waste. Many people fail in economy be cause they do not know how to save, and, of course, there are those who are \penny wise and pound foolish. Food is not the only article of im portance in the great make-up of things. Energy, good tem per, good looks and the joy of living should not be wasted by trifling things which seem, but are not at all important. Stinginess is degrading, and waste is sin; a wise oversight of expendi ture of self, time ande money is an honorable and just employment for every woman. The Waste of Food.—A stock pot for eoups is a wonderful saver and will prove a great help in planning the day’s menu. The water in which rice or macaroni and any bits of left over meat and bones can be cooked together until a jelly Is formed. The Inch or two of steak, the half cup of peas, the tablespoonful or two of string beans, in fact almost any kind of food may go into the soup pot with good results. At night strain the soup into a bowl and set on ice; in the morning skim off the fat, which should ’ be saved \for the various cooked dishes, and you will then have a toundation for various kinds of soups. Bits of butter left on the plates or from the butter balls which look Sunday Observance. The Lord’s Day Observance league is actively pushing Its campaign to make Sunday a day of rest in England. Recently adopted resolutions of the league call on the London county council to do ita utm ost to check the Sunday amusements that entail work by thousands of persons. Proof Infallible. H e Is a very cou r teou s m a n . * I freely m a k e avow a l: * H e ottered m e th e only clean Spot on the roller towel. 1 \ ------ T ............. ■ C h e e r f u l n e s s la th e d a u g h t e r of em plo y m e n t. I h a v e kno w n m e n to com e hom e fro m a fu n e r a l In g r e a t sp irits. Ju s t becaU b e th e y h a d th e m a n a g e m e n t o f I t —H o r n e . LEAKAGES IN HOUSEKEEPING. It should be a m a tter of pride with every young woman starting a home that she will know\ how to spend wisely the money given to her for the household expenses. It is as neces sary that the housewife know how to spend as it is that the head of the y j house know bow to earn it. Economy and wise planning stand at the head of first aids to thex begin ner. Poverty is no disgrace, and if poor, ail the more need of brains to mix with all the household processes. The woman who need not think of expense is deprived of the keen en joyment which comes to every woman in making a little go a good ways. It calls forth all of her ability and originates new ideas, and also de velops character and Individuality. Sfnall quantities and no waste is a good rule to remember, except for the staples, which are cheaper bought In larger quantities and have good keep ing qualities. Marketing economically does not necessarily mean always the cheap est food. We may be “penny wise apd pound foolish.\ Economy means, not always spending little, but getting full value for the expenditure, whether it is time, money or energy. One of the biggest leaks in most homes, is that of doing too many of the unnecessary things and leaving * out the really vital things of life. jjF It will be of much more moment to the house m o ther that her daughters find her a chum and companion than that she always have the kitchen floor clean enough to eat from de sirable as that may be. ~r Not Too Far Forward. '\Are you a political leader?\ ‘‘No.\ replied Senator Sorghum. \A political leader has to be away up In front where he can’t see all that Is going on. I make It my business to stay whe^re 1 can m aintain super vision.\ :v. Not Too Tough. “We will have beefsteak for the piece de resistance tonight\ “Try and get some that won't offer too much resistance, my dear.\ 1 ■, mum
