of the larger cities of the United States and Canada, and also has made
many appearances in recital and devoted some time to teaching. Mme.
Talbert was soloist at the last May Festival at Hampton Institute, after
which she started on a recital tour of the country, accompanied by her
husband. The latter is the son of ex-Secretary Talbert of Wilberforce,
and is also well known as a musician.
* * * * *
During the past three years Mr. William Henry Hackney has brought before
the music lovers of Chicago the very best musical and dramatic talent of
the race, in recital. At these recitals only the compositions of colored
musicians and poets are used, and every participant on the program is
colored.
On May 28th Mr. Hackney presented R. Nathaniel Dett, head of the
Music Department of Hampton Institute, who played a number of his own
compositions, which were well rendered and received with much enthusiasm.
Chicago’s favorite dramatic reader, Mrs. De Witt Smith, was at her best
on this occasion, rendering twelve numbers from Dunbar in a manner that
held her audience spellbound.
Mr. Hackney, himself, has spent many years in study under the best of
vocal instructors, and possesses a rare and well trained tenor voice. He
sang several of Harry T. Burleigh’s compositions, and also three numbers
by Miss Nora Lena James, accompanied by Miss James herself. His rendition
of the “Grey Wolf” by Burleigh was particularly commendable.
The aim of these “All Colored Composers Concerts” is to exploit the
creative talents of the Negro, so that when the music of this country,
known as American Music, has reached a high plane of development, the
Negro can show that he has had a part in its making, and his startling
originality will be made more manifest.
A Salesmen’s Convention
One of the most novel and unique meetings of the month was a convention
of the traveling salesmen of the Overton-Hygienic Mfg. Co., of Chicago,
which held a two weeks’ meeting in the company’s office, June 7th to 21st.
This concern, which is owned and managed exclusively by our own people,
manufactures a line of grocery sundries and toilet preparations—about 85
or more different articles; also the celebrated line of toilet requisites
known as “High-Brown.” It is accredited as being the largest business
enterprise in the United States that is owned and controlled by Colored
people, and employs in its office and factory from thirty to thirty-five
people.
[Illustration]
The accompanying picture, which was taken in front of their office
building during the convention, shows the president, the chemist and the
seven traveling salesmen and their two traveling agents. In the picture
they are as follows:
Seated: Mr. Anthony Overton, president of the company.
Standing (reading from left to right): Mr. Warren Roane, traveling
the North Atlantic Coast States; Mr. Wm. Gales, traveling Oklahoma,
Texas, Arkansas and Louisiana; Mr. Everett Overton, chemist; Mr. K.
Johnson, agent, Portland and Seattle; Mr. Bruce K. Tucker, traveling
Mississippi, Tennessee and Western Alabama; Mr. Wm. S. Bester, traveling
District of Columbia and Maryland; Mr. C. E. Howard, traveling Eastern
Alabama, Georgia, Florida and South Carolina; Mr. T. Champion, agent,
San Francisco; Mr. A. E. Jordan, traveling Illinois, Ohio, Indiana and
Kentucky.
In addition to those in the picture the Company also employs one other
salesman, Mr. G. A. White, of Kansas City. Mr. White unfortunately could
not attend the meeting.
This convention is one of the best evidences of the race’s advancement.
Who would have dreamed, fifty years ago—yes, even twenty years ago, that
a manufacturing concern composed exclusively of Negroes would have grown
to the extent that it would find it necessary to call their traveling men
together at its general office to discuss the many business problems? We
are informed that carefully prepared papers were read by each salesman
from day to day, which were followed by general discussions. Some of the
subjects covered are as follows:
“Salesmanship.”
“Meeting Competition.”
“How to Finance the Corporation, etc.”
My! My! Just think of it—Negroes assembled and seriously discussing, “How
to Finance a Corporation.” Surely the world “do” move. Success to you,
boys! Come to Chicago again. You are welcome!
BEAUTY HINTS
“Good Spirits Make Good Looks”
_The Care of the Skin_
Every woman wants to be considered good looking, even though she is not
beautiful. Our features need not be perfect to be beautiful; it is a
rare thing to find a face on which every feature is perfect, yet there
are many beautiful women in the world. It is possible for every woman to
be good looking. Now, just what do we mean by good looking? Many of us
have the idea that good clothes make us beautiful, but this is a mistake.
What is a more disgusting sight than a woman dressed in fine clothes and
in contrast her face showing a muddy, neglected and abused complexion?
A pleasing expression is requisite to the beautiful face, but it is
impossible to have a set rule for the cultivation of a good disposition,
because of the variation in our individual personalities. However, I will
suggest a few things that will help to make us more beautiful.
Suppose we start with the skin. The knowledge that our skin is clear
and attractive will doubtless help us to wear a smile and give us the
much-desired cheerful countenance.
Our skin is naturally beautiful—what could be more exquisite than the
skin of a baby? And it would remain so if we did not continually violate
the laws of Nature. Sins of diet are so common; overeating, eating in
haste, eating between meals, and we overdress and underventilate, many of
us get little or no exercise and spend too much time in the confinement
of our homes. While it is, of course, impossible to alter the conditions
of modern life, with intelligent care you can counteract their disastrous
effects on your complexion.
Your face, unlike the rest of your body, is continually exposed to wind
and weather, dirt and dust, and demands especial care. In very few cases,
indeed, can the skin be neglected and yet retain its freshness and
purity. The greater the natural beauty and refinement of your complexion,
the more perishable it is and the more faithfully should you attend to
its preservation.
Help your skin to overcome every obstacle, to combat every enemy. Go to
your mirror. Ask yourself these questions: Has the skin a good, clear
coloring, a natural glow? Has it a smooth, soft finish? Fine, even pores?
Is it fresh looking, firm and pliable?
Look upon your skin as an organ, an organ that must continually perform
an important duty in relieving the system of impurities.
Like the rest of your body, the skin requires nutrition and the utmost
cleanliness if it is to be healthy.
It is easy to appreciate the importance of keeping the pores active, when
we stop to think that when the surface skin is destroyed, and the pore
action interrupted, as in cases of severe burns, the danger is grave
and that when as much as one-third of the body is so affected death is
inevitable.
_Blackheads: Their Cause and How to Get Rid of Them_
The skin of the face is constantly exposed. In every tiny pore dust and
dirt are bound to accumulate. Unless your skin is kept in perfect health,
with every tiny pore active, these impurities make themselves evident in
the form of blackheads. These little black pests are frequently found
where the circulation is sluggish and the pores less active—on the
forehead, between the eyes, over the nose, about the chin and sometimes
on the ears.
Cleanliness is the principal secret of the clear, blackheadless skin and
nothing will so effectively get down into the pores as a cream. A good
face cream is easy to work into the pores—the skin welcomes it. And its
ingredients are such as to make its results far-reaching and successful.
Use this treatment:
Wring out a soft towel in hot water and apply it to the face. This will
relax the pores. Apply the face cream liberally, rubbing it in well and
allowing it to remain on for five or ten minutes. Wipe off gently and
it will then be easy to remove the blackhead with a comedone extractor,
which may be purchased at any drug store for ten cents. Take care not to
bruise the sensitive skin. When the face is cleared of blackheads, douche
with cold water or use cold compresses. This is most important after
steaming or massage, for it closes the pores and keeps the flesh firm.
_Pimples Frequently Caused by Uncleanliness_
When the pores are allowed to fill with dust, dirt or the impurities
discharged by the system, irritation is quick to start. Inflammation sets
in. Pimples, skin eruptions and kindred ailments, in many cases, are
directly traceable to this cause—uncleanliness. If every pore is kept
immaculately clean, free from all impurities and in good working order,
danger of infection is greatly minimized.
_Forestall Wrinkles—Banish the First Lines_
Give a few minutes a day to these simple exercises if you would forestall
the first wrinkle or banish betraying lines. To be beneficial, massage
must be regular, firm and gentle. A rotary motion should be used on the
chin, cheeks and forehead. No rubbing should ever be done until the
face is washed perfectly clean in warm water and soap. Because of its
cleansing, skin-softening properties, a green soap is well suited to use
in preparing the face for massage. Then apply a good massage cream to the
dry skin and rub well into the pores. Continue massaging the skin until
the cream rolls out. The thorough rubbing out of the cream is important.
Massage one side of the face at a time; otherwise the skin is drawn in
opposite ways, unless one is very adept.
After the massage—and this treatment should never be extended over more
than ten minutes—apply a cold compress to contract the relaxed pores.
This is important if you would retain the fine even texture of your skin.
_How an Excessively Dry Skin Invites Wrinkles_
Many people have just the opposite of an oily skin—they have a dry tight
skin which often needs oil. As we grow older, also, it is the tendency
with everyone for the natural oils of the skin to decrease somewhat and
for the skin to lose much of its pliancy and suppleness. This dry, tawny
condition is usually accompanied by roughness and is almost invariably
the forerunner of a fine crop of wrinkles. Unless you supply the
deficiency, the skin loses its power of resistance when its elasticity is
gone.
Feed your skin—keep it well lubricated. The famous beauty, Mme. Patti,
said it was impossible to overestimate the importance of keeping the skin
well fed with oils and cream.
_Know That You Use a Reliable Complexion Powder_
Beware of powders that create dryness of the skin. The purity of a face
powder is more important than many realize. The presence of bismuth,
arsenic, white lead and other mineral or alkaline substances make many
powders unfit for use on the skin. A good, pure complexion powder is
beneficial to the skin, in protecting it from dirt, wind and sun.
_How Tanning Injures Your Complexion_
The modern fashion of acquiring a rich, heavy coat of tan is to be
heartily decried. The skin can be bleached and cleared after a summer
out of doors, to restore its tone, but it is quite another matter to
recover the fine, even texture of your skin after the summer sun has
toughened and coarsened it. A thick skin is most unlovely to look upon.
And, furthermore, it wrinkles more easily and is far less responsive to
treatment than when in its natural elastic state. In some cases, heavy
tanning results in relaxed tissues and a condition of general weakness
that is most difficult to build up.
A famous dermatologist has recently said: “Oil your skin—oil it well, or
the sun will bake out every bit of natural oil and leave your skin dry
and tawny.” If you would keep your skin so delicate and transparent as to
show its natural coloring, protect it by the generous use of a very good
Cold Cream. Rub it well into your pores before you go out, dust your face
over with a good Face Powder, in the shade that blends best with your
complexion, and, thus safeguarded, you will find that you can spend a day
out of doors, at the beach, without the slightest injury.
Cleanliness, immaculate cleanliness, is the first essential to a healthy
skin. If you would rejoice in a skin that is fresh-looking, clean and
therefore beautiful, never let a day go by without bathing the entire
body with a good, pure Toilet Soap.
Domestic Science
What To Eat and How To Cook It
At the close of the honeymoon, with its “round-up” of travels and
pleasures, comes a realization to the bride that she is soon to become
mistress of the lifelong dream, “her own home.” Questions of how she is
to manage her home and the all-important problem, “How and what shall she
cook for her husband?” are about all that this ambitious young housewife
has time to think of during these days.
Since we are living in the “high-cost-of-living” period, it is most
important that a housewife should know how to buy her groceries and meats
as well as knowing how to prepare other dainty dishes, in order that her
marketing may be economical as well as pleasing to the taste.
When selecting beef, see that it is firm and of a fine-grained texture,
bright red in color, well mottled and coated with fat. The fat should
be firm and of a yellowish color. The less expensive cuts, coming from
those parts of the animal where the juices flow freely, are no less
nutritious than the expensive ones; but they do require longer cooking
at a lower temperature. A side of beef is divided into fore quarter and
hind quarter, but the point of this division varies in different sections
of the country. The hind quarter contains the choicest steaks, which are
cut from the loin and rump and are named porterhouse, sirloin and rump.
Coming from that part of the animal where the muscles are but little
used, the meat is fine grained, and consequently tender. The tenderloin,
protected by the backbone and lying under the loin and rump, lacks flavor
and has but little juice, but is easy of mastication. Round steak has
practically no waste, is very juicy, and the richest in proteid, but,
having coarser fiber, is not as tender. The second and third cuts from
the top of the round are most popular. Among the cheaper cuts might be
mentioned chuck, vein, and flank steaks. A steak should be cut from an
inch to an inch and a half in thickness, and some prefer it thicker. It
should be removed from the paper as soon as it arrives from the market
and put in a cold place. If convenient, allow it to hang rather than to
lie on a plate and never put it in direct contact with the ice. Tough
steaks may be made more tender by pounding with a potato masher after the
steak has been sprinkled with salt, pepper and flour.
* * * * *
BROILED BEEFSTEAK: Wipe entire surface with a cloth wrung out of cold
water and trim off superfluous fat. With some of the fat, grease a wire
broiler (having fat edge next to handle) and broil over a clear fire,
turning every ten seconds for the first minute that surface may be well
seared, thus preventing escape of juices. After the first minute turn
occasionally until well cooked on both sides.
Steak cut one inch thick will take five minutes if liked rare; six
minutes if well done. Remove to a hot platter, and spread with butter
that has been creamed and seasoned with salt and pepper.
* * * * *
SMOTHERED ROUND STEAK: Try out in a hot iron frying pan three thin slices
of fat salt pork, three by four inches, and add one onion peeled and cut
in thin slices. Cook, stirring constantly until brown. Wipe a two and
one-half pound slice of round steak, put in frying pan, pour over one and
one-half cupfuls of cold water and add about one-fourth teaspoonful of
salt. Bring quickly to the boiling point, cover closely, remove to back
of range, and let simmer slowly until tender. Remove steak to hot platter
and strain stock (there should be one cupful). Melt one tablespoonful of
butter, add two tablespoonfuls of flour, and stir until well blended;
then pour on gradually, while stirring constantly, the hot stock. Bring
to the boiling point, let boil two minutes, season with salt and pepper
and pour over and around steak. Garnish with Baked Stuffed Tomatoes
around the edge, and with overlapping slices of tomatoes and sprigs of
parsley in the center.
* * * * *
BAKED STUFFED TOMATOES: Wipe and remove stem end from six small tomatoes.
Take out seeds and most of pulp, sprinkle inside of tomatoes with salt,
invert, and let stand twenty minutes. Cook three tablespoonfuls of
butter with six tablespoonfuls of chopped green pepper from which seeds
have been removed, for five minutes. Add three-fourths of a cupful of
stale bread crumbs, one-half cupful removed tomato pulp, one-fourth
teaspoonful of salt, one-eighth teaspoonful pepper, and a few drops
of onion juice. Fill tomato cases with mixture, put in buttered pan,
sprinkle tops with buttered crumbs, and bake fifteen minutes in a hot
oven.
* * * * *
FILLETS OF BEEF TENDERLOIN: Cut beef tenderloin in slices one inch thick
and trim into six circular shapes. Season with salt and pepper and
pan-broil in a hot buttered frying pan six minutes. Remove to hot plates
for individual service, pour around brown sauce and garnish top of each
with a Stuffed Mushroom Cap.
* * * * *
BROWN SAUCE: Cook three tablespoonfuls of butter with one slice of onion,
stirring constantly until slightly browned. Remove onion and stir butter
constantly until well browned; then add four and one-half tablespoonfuls
of flour and stir until blended. Pour on one and one-half cupfuls of
brown stock gradually, while stirring constantly, bring to the boiling
point and let boil two minutes; then add two-thirds of a teaspoonful
of meat extract, one tablespoonful of lemon juice, one and one-half
tablespoonfuls of finely chopped parsley and one-third of a cupful of
small carrot cubes which have been cooked until soft in boiling salted
water and drained.
* * * * *
STUFFED MUSHROOMS CAPS: Select mushroom caps, stuff, sprinkle with
buttered crumbs, and bake until crumbs are brown. Garnish each with
diamond shapes cut from a red pepper and a sprig of parsley. For the
stuffing, clean and finely chop six mushroom caps. Add one tablespoonful
each of parsley and onion finely chopped and one tablespoonful of butter.
Moisten with a small quantity of the Brown Sauce.
* * * * *
BAKED STUFFED EGGPLANT: Wipe eggplant and cut in quarters lengthwise.
Remove pulp close to skin, leaving shells. Force pulp through a meat
chopper and drain. There should be two and two-thirds cupfuls. Put in
saucepan, add one and one-half cupfuls of ham stock, bring to the boiling
point and let simmer twenty minutes. Add three-fourths of a cupful of
coarse dried bread crumbs, one-fourth of a cupful of melted butter, one
teaspoonful of lemon juice, one-half a teaspoonful of salt, and one egg
slightly beaten. Fill shells with mixture, sprinkle with buttered crumbs
and bake until brown.
* * * * *
EGG DELIGHT: Cut stale bread in one-fourth-inch slices, remove crusts,
toast, and spread with butter. Arrange on a platter, and on each slice
put a dropped egg and three buttered canned asparagus tips. Pour over
eggs the following sauce: Melt two tablespoonfuls of butter, add two
tablespoonfuls of flour, and stir until well blended; then pour on
gradually, while stirring constantly, one-half cupful of milk. Bring
to the boiling point and season with one-half teaspoonful of salt,
one-eighth teaspoonful of pepper and a few grains of cayenne pepper. Stir
in two egg yolks, one tablespoonful of lemon juice and one-half cupful
of butter, bit by bit. Sprinkle sauce with finely chopped green pepper.
Garnish with sprigs of parsley, and at center of platter with a small
bunch of asparagus tips held in place with a ring cut from a green pepper.
* * * * *
ORIENTAL SALAD: Wash and pick over one-fourth cupful of rice and cook
in one quart of boiling water (to which has been added one-fourth
teaspoonful of salt) until soft; drain and cool. Add to rice two chopped
hard-boiled eggs, two tablespoonfuls each of finely chopped red and
green peppers, one tablespoonful of scraped onion, one tablespoonful of
finely chopped parsley, one tablespoonful of lemon juice, and one-half
teaspoonful of salt. Force mixture through a potato ricer. Arrange
sardines in center of salad dish, and around edge of dish crisp lettuce
leaves. Between sardines and lettuce arrange prepared rice. Garnish with
sections cut from a lemon. Serve with French dressing.
* * * * *
STUFFED TOMATO SALAD: Select tomatoes that are firm, round and of good
color. Cut a slice from the top of each, and remove the seeds and the
pulp. Mix the pulp of the tomatoes with some ham, chopped pimentos,
olives, and French dressing; divide this mixture into the tomato shells
and chill. At serving time cover the tomatoes with whipped cream seasoned
with salt and paprika to taste, and serve each in a bed of crisp lettuce
leaves.
* * * * *
OLIVE SANDWICHES: Take a large bottle of olives, cut them free from
the pits, slice them and mix with the following dressing: Put two eggs
into a small saucepan, add one-half cupful of sugar, one teaspoonful of
flour, one teaspoonful of butter, one-fourth teaspoonful of salt, one
teaspoonful of prepared mustard, one cupful of cream and one-half cupful
of vinegar. Stir and cook until boiling. Cool and use with any kind of
buttered bread.
* * * * *
EMERGENCY ROLLS: Take two level cupfuls of flour into which work two
heaping tablespoonfuls of butter, a pinch of salt, one tablespoonful of
sugar and two teaspoonfuls of baking powder. Moisten with milk to a soft
dough. Cut into long narrow strips and bake in quick oven.
* * * * *
STRAWBERRY ICE CREAM: Mix well two cupfuls of mashed strawberries with
two cupfuls of sugar; add one and one-half pints of milk and one pint of
good cream. Freeze. In winter, canned strawberries may be used.
* * * * *
STRAWBERRY ICE: Take one teaspoonful of granulated gelatine, one
cupful of sugar, one cupful of water, lemon juice, one quart box
of strawberries, one-half tablespoonful of cold water, one-half
tablespoonful of boiling water. Sprinkle berries with sugar, cover, and
let stand for two hours. Mash, squeeze through cheese cloth, and add
water and lemon juice to taste; then add gelatine soaked in cold water
five minutes and dissolved in boiling water. Strain and freeze.
* * * * *
FRUIT SHERBET: Dissolve one and one-half tablespoonfuls of granulated
gelatine in one-half cupful of hot water and keep warm. Peel and dice
three bananas; add the strained juice of three lemons and three oranges,
three cupfuls of sugar, three pints of water and the dissolved gelatine.
Turn into the freezer, and when partly frozen add the beaten whites of
three eggs and a ten-cent can of evaporated milk. Finish freezing and
allow to ripen before serving.
NOTE: All above recipes have been tested and made with level measurements.
OPPORTUNITY.
They do me wrong who say I come no more
When once I knock and fail to find you in;
For every day I stand outside your door,
And bid you wake and rise to fight and win.
Wail not for precious chances passed away,
Weep not for golden ages on the wane;
Each night I burn the records of the day,
At sunrise every soul is born again.
Laugh like a boy at splendors that have sped,
To vanished joys be blind and deaf and dumb;
My judgments seal the dead past with its dead,
But never bind a moment yet to come.
Though deep in mire, wring not your hands and weep;
I lend an arm to all who say: “I can.”
No shamefaced outcast ever sank so deep
But he might rise and be again a man.
—Walter Malone.
[Illustration: _A Graduate of the University of Chicago, 1916_]
THE MAN WHO WINS.
The man who wins is the average man,
Not built on any particular plan,
Not blessed with any particular luck,
Just steady and earnest, and full of pluck.
When asked a question he does not guess;
He answers the question, “No,” or “Yes.”
When set to a task that the rest can’t do
He buckles down till he’s put it through.