anaheim-gazette 1931-10-08

Social Customs 200 Years Ago Many In Vogue Today Had Beginning When Washington Was President. (Correspondence to The Gazette) Washington, D. C.—Many of the official social customs in vogue today had their beginning during the first days of Washington's administration, when it was found that, in spite of the earnest desire of the young Republic to be as definitely removal as possible from the panoply of European court life, it was nevertheless necessary to decide upon some code which would be agreeable, and which at the same time would not take too much of the Chief Executive's time from the affairs of the nation. Social Program Arranged Therefore, says the United States George Washington Bicentennial Commission, by the time Mrs. Washington arrived on the scene, about a month after the inauguration, she found the executive mansion in running order. The famed tavernkeeper Samuel Fraunce had been installed as the chief steward, and the social program, at the suggestion of Alexander Hamilton, planned as follows: The President was to pay no visits. He was to receive on Tuesday afternoons of every week. Foreign envoys and strangers, however were to be received on other days, and the President was always to be accessible to persons who wished to see him on business. Thursday he was to host at dinner, the guest lists to be made up from official groups and strangers of distinction. Mrs. Washington was to receive at a brilliant levee every Friday evening from eight to ten. Smacked of Royalty. It was a matter of much discussion as to how the President should be ad- would raise his wine glass. All would drink a toast, and the ladies would retire to the drawing-room, leaving the men to their after dinner indulgence. The Washington served good champagne, but ordinarily a silver mug of beer stood beside the President's plate, though not at state dinner. An invitation to dinner was not then as it is now, regarded as a command, and there were instances of regrets being sent for one reason or another. President In Full Dress Half a dozen or more servants were in attendance at these dinners, in the brilliant white, scarlet, and orange livery of the Washington household. History relates that both the President and Mrs. Washington had a keen sense of the dignity of the position which they filled. At his own receptions the President wore full dress, his hair powdered and gathered in behind in a silk bag, coat and breeches of black velvet, white or pearl colored vest, yellow gloves, a cocked hat in his hand, silver knee and shoe buckles, and a long sword with a finely wrought and glittering steel hilt, with coat worn over it, and its scabard of polished white leather. At reception he never shook hands even with his most intimate friends. The name of every one was distinctly announced, and he rarely forgot that of a person who had been once introduced to him. The visitor was received with a dignified bow, and passed on to another part of the room. At a quarter past three the door was closed. The gentlemen present moved into a circle and he went around to speak to each one. Mrs. Washington's Gowns. Mrs. Washington, like other women of fashion of her time, wore handsome ample-skirted gowns of rich stuffs with Italian gauze neckerchiefs and elaborate caps. Her favorite fashion in caps was a creation known as "the queen's night-cap," which added to her height. Few jewels were worn in the United States, but in other respects costumes were rich and beautiful. One of Mrs. Washington's Friday evening levees presented a scene of unsurpassed brilliance. The President appeared in black velvet with diamond shoe buckles and lace stock and wristlets. When not in black he sometimes appeared in purse-beaded cloth. Now's the Time Make Sauce Inexpensive Food Slavs and Spread Europe (Corrrespondence to Washington, D. C.) proach of the season for the Bureau of Horticulture calls attention to its price diet. The manufacturer ranges in prices from about a quart, depending on purchased in bulk or in made product coats ever quart of sauerkraut serves five persons. It is pensive vegetable. Originated by Most persons think o native to Germany. But bable origin was among peoples of eastern Europe introduced it into northern Europe. The Germans, to have been the first efficient methods for its study the processes fermentation. For sauerkraut more than shredded cal undergone lactic ferment brine made from its own addition of salt. Sauerkraut is wholesale petizing. It is valuable an additional leafy vein for winter when the die sons consists too largely ed forms of food. Differs From Raw Because of chemical o take place in the process the flavor is decided from raw cabbage. In f sons find sauerkraut the table of the two for this kraut has little nutriti measured by calories bu on Tuesday afternoons of every week. Foreign envoys and strangers, however were to be received on other days, and the President was always to be accessible to persons who wished to see him on business. Thursdays he was to host at dinner, the guest lists to be made up from official groups and strangers of distinction. Mrs. Washington was to receive at a brilliant levee every Friday evening from eight to ten. Smacked of Royalty. It was a matter of much discussion as to how the President should be addressed. Some wanted to call him "Excellency," and Mrs. Washington "Lady," but this was thought to smack too much of royalty, so they decided upon the "President of the United States and Mrs. Washington," which still is in usage. The Thursday dinners, at which Col. Humphreys, the President's aide, was master of ceremonies, were served at three in the afternoon, to from ten to 22 guests. At the central table, laid exquisitely in fine linen, was a long mirror, made in sections and framed in silver, on which stood mythological statuettes in china. The family plate, which, since coming to New York, had been melted down and reproduced in more elegant style, each piece displaying the arms of the Washington family, with a small bead edge around the rim, adorned the table. Feasts on the Table Roast beef, veal, lamb, turkey and duck, and varieties of game; in which Manhattan Island abounded, with jelly, fruit, nuts and raisins, were on the table before the guests made their entrance. Mrs. Washington sat at one end of the table, and the President's secretary, Tobias Lear, at the other. In the center of one side, sat the President himself. After the meal the President Plumes Were Popular. Plumes were most popular. At one of the leves a beauty of the time, a Miss McIver, was standing happily chatting in the center of the room under a chandelier, when the very tall plumes of her head-dress caught fire from the candles and were put out by the galantry of Major Jackson. History does not record in what way he was rewarded for his heroism. Mrs. Washington received her guests. The General, as she always called him, though present was not there officially. When each had approached and made a curtsey, and had joined a circle about the room, the President strolled about and chatted a little with each one. If Rip Van Winkle had gone to sleep in September, 1929, and wakened today he would have noted more changes in two years that he did after his twenty year nap—providing he looked at the financial page. Well, well, well . . . Autumn is here, vacations are over, and schools are opening. People are moving back to town and Business is “picking up.” Sauerkraut is wholesome petizing. It is valuable an additional leafy vegetation winter when the die sons consists too largely ed forms of food. Differs From Raw Because of chemical take place in the process the flavor is decided from raw cabbage. In fours sons find sauerkraut the table of the two for this kraut has little nutritious measured by calories but several of the essential eary for human nutrition. Sauerkraut does not fuse of vitamins A, B and C. But it is a fair source of these elements which are resistance to bacterial infestation maintenance of appetite. Basis for One Disc Sauerkraut suggests spare ribs, and frankfurt are other uses for this meat the bureau points out. It a basis for one dish meats Combined with cheese mahhed potatoes it makes and low cost dish that quickly prepared. Savory is made by heating a quail fat of fat in a skillet and a quart of sauerkraut amount of a teaspoon of celery seed. This is mixed well while being cooked for fries. Sauerkraut can be cooled role with alternate layers and a top layer of ground meat also be fried or bacon, ham, or any cure. Combined With Potatoes When potatoes are prepared with sauerkraut it is be Well, well, well . . . Autumn is here, vacations are over, and schools are opening. People are moving back to town and Business is "picking up." Various forms of Stationery are absolutely necessary to good business and to expansion programs. And by its quality is its user largely judged. The Gazette is equipped to produce, and takes delight in producing, high grade Printing, with speed and reasonable prices assured. Phone 2414. Now’s the Time to Make Sauerkraut Inexpensive Food Started by Slavs and Spread Over Europe (Correspondence to The Gazette) Washington, D. C.—With the approach of the season for making sauerkraut the Bureau of Home Economics of the U. S. Department of Agriculture calls attention to its place in the low cost diet. The manufactured product ranges in price from about 5 to 10 cents a quart, depending on whether it is purchased in bulk or in cans. The homemade product costs even less. Since one quart of sauerkraut is sufficient to serve five persons, it is a very inexpensive vegetable. Originated by Slavs. Most persons think of sauerkraut as native to Germany. But the more probable origin was among the Slavic peoples of eastern Europe, who in turn introduced it into northern and central Europe. The Germans, however, seem to have been the first to develop efficient methods for its production and to study the processes involved in its fermentation. For sauerkraut is no more than shredded cabbage that has undergone lactic fermentation in the brine made from its own juice by the addition of salt. Sauerkraut is wholesome and appetizing. It is valuable, primarily, as an additional leafy vegetable product for winter when the diet of most persons consists too largely of concentrated forms of food. Differs From Raw Cabbage Because of chemical changes which take place in the process of fermentation the flavor is decidedly different from raw cabbage. In fact, many persons find sauerkraut the more palatable of the two for this reason. Sauerkraut has little nutritive values as measured by calories but it supplies cook them separately because the acid of the kraut is likely to make the potatoes a trifle hard. In some sections of the South, sauerkraut is always served with turkey while in Europe it steps out of the modest role, so often associated with it here, to serve as the accompaniment for partridges, peasant, goose liver patties, liver dumplings, fried liver and baked plike. Publication on Subject For those who may wish to utilize the surplus cabbage by making sauerkraut at home there are two department publications which are available for the asking. Those are "Making Fermented Pickles," Farmers' Buildin 1438-F; and "The Commercial Production of Sauerkraut," Circular 35-C. The first of these contains all the information essential for making sauerkraut at home while the second goes into greater detail necessary for putting the product on the market. Almost any variety of cabbage may be used for making sauerkraut but the slow growing and solid-headed varieties are preferable. The cabbage should be fully matured before it is cut, otherwise the product will show defects in color and texture. The Best Containers. Stone jars make the best containers for the making of sauerkraut at home. After the cabbage is shredded, it is placed in the jars alternately with the salt in the proportion of one pound of salt to every 40 pounds of cabbage. The cabbage should be packed firmly in the jar, covered with a clean cloth and a board or plate on which is placed a weight heavy enough to cause the brine to come up to the cover. The jar should be kept as a temperature of about 86° F so that fermentation can take place, a process which requires about 10 days. The scum should be skimmed off as it forms, since it tends to destroy the acidity. Store In Cool Place. The bureau advises against the danger of exposing the sauerkraut after it is made for it is not impervious to contamination, although many persons think it is. If it can be stored in a cool place it may not be necessary to do more than keep the surface skimmed and protected from insects. Otherwise, the jars should be sealed by pouring them into a good condition a year or more if before sealing it is heated in a water bath until the temperature of the center of the jar is about 160° F. and is then stored in a cool place. Sauerkraut recipes will be found in this issue of The Gazette under the heading Hints for the Home. ILLINOIS PICNIC The Illinoisans of all Southern California will rally for their annual Fall picnic reunion and owing all City, Saturday, October 17th, in Sycamore Grove Park, Los Angeles. President Henry J. Brubaker announces all the usual attractions, including the county registers, open all day, and the hot coffee, silk badges, popular program and the old fashioned sociability all day long. In some communities, membership in the National Guard requires only periodic and emergency service. In Oklahoma, however, it is likely to become a career.—Charlotte News. NOTICE TO TAXPAYERS Notice is hereby given that the city taxes on all personal property secured by real estate, and on all real property in the City of Anaheim, will be due and payable on the First (1) day of November, 1931, and will be delinquent on the Fifth (5) day of December, next thereafter, at 6 o'clock p.m. Unless said taxes are paid prior to the Fifth (5) day in December, 1931, at 6 o'clock p.m., 10 percent will be added to the amount thereof. Said taxes are payable to the undersigned, in the City Hall, in said City of Anaheim, between the hours of 8 a.m. and 12 m., and between the hours of 1 p.m. and 5 p.m. J. B. BOULDIN. Chief of Police and ex-Officio Tax Collector In the City of Anaheim. 10-8-4t. Sauerkraut is wholesome and appetizing. It is valuable, primarily, as an additional leafy vegetable product for winter when the diet of most persons consists too largely of concentrated forms of food. Differs From Raw Cabbage Because of chemical changes which take place in the process of fermentation the flavor is decidedly different from raw cabbage. In fact, many persons find sauerkraut the more palatable of the two for this reason. Sauerkraut has little nutritive values as measured by calories but it supplies several of the essential minors necessary for human nutrition. Sauerkraut does not furnish as much of vitamins A, B and C as raw cabbage. But it is a fair source of all three of these elements which are essential for resistance to bacterial infection and for maintenance of appetite and growth. Basis for One Dish Meal. Sauerkraut suggests pig's knuckles, spare ribs, and frankfurters, but there are other uses for this appetizing food, the bureau points out. It may serve as a basis for one dish meal. Combined with cheese and left over mashed potatoes it makes a satisfying and low cost dish that is easily and quickly prepared. Savory sauerkraut is made by heating a quarter of a cupful of fat in a skillet and then adding a quart of sauerkraut and one-fourth of a teaspoon of celery or caraway seed. This is mixed well and covered while being cooked for five minutes. Sauerkraut can be cooked in caserole with alternate layers of noodles and a top layer of ground pork sausage. It may also be fried or combined with bacon, ham, or any cured meat. Combined With Potatoes When potatoes are to be combined with sauerkraut it is better to pre- A sparkling sea signals "CAST" Black night, and shore lee But how does the fisherman know? Nature aids him. Millions o' the sea. They glow—sparkle-waters. 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