davidaulloa/AmericanStories huggingface dataset:
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-07-28
LIVE STOCK

For 8AlE-12 head Of good horses,
weight, from 800 to 1900 lbs. j. b.
eastman. Foxh0lm. N. ID.
F0R 8AEE-Fresh mil ch COW, and
cali. inquire Jack Williams, rs
Eighth street, OF phone Agar.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-07-28
AUTOMOBILE

AUTOMOBILES
FOR 1ALE-A tW0.Dassen9ef Buick
Roadster n perfect condition. IN.
.quire Of Eisnlatck ,HdM, Company.
USED AUf0M06ILES.
We have several bargains for quick
|salA Bucks, Fords and Cadillacs.
LAHR MOTOR SALES co.
FOR 8AlE-Four automobile tires,
with iansf tubes, she, 50 ny I -.
IN good condition. Price, reason.
able. Just the thing to replace your
present equipment with ~over-si1a.
Address. p g. Box -. ,'..3.
.F6H 3ALE-Auto, legal. Under
slang 1919 model: good order, no
use for It. J. =. Cutler, Baldwin,
81. p. .ge.. "a.
The Washington herald., 1914-03-29
DAINTY BOUD0IR
CAPS AND SLIPPERS

Boudoir caps and slippers form a fas-
cinating field for the adventures Of the
woman with a bent for sewing. Each
week they are daintier than they were
the week before, and the woman who
would find models to copy need only
make a shopping tour of her favorite
store for them.
The beauty of the boudoir caps is that
they can be made of odds and ends OF
net, tulle, lace. ribbon and silk The
woman with imagination and deft fingers
can fashion a charming little cap from
odd bits from the scrap bag.
The caps pictured are practicable
models.
The one in the upper left-hand corner
can be developed in all-over lace or en-
broidery. It is made of two half-circles
edged on all sides with a frin Of lace, net
or embroidery. and fastened together
along the curved side for most of its
length. A velvet chin band holds II In
place. In the lower left hand corner
there is an odd little cap made of strips
OF lace and insertion The cap in the
lower right-hand corner Is made of all
over lace, wired to stand out in two
points, and edged with swansdown.
The boudoir slippers illustrated are not
the kind that can be made by the clever
needlewoman. They illustrate some OF the
The Washington herald., 1914-03-29
FLORAL BATHS A NEW
BEAUTY PRESERvATIvE

The latest fancy Of the beauty seeker
Is the flower bath. She takes it for
the beneht of both health and good looks.
Some one discovered that rose leaves
strewn in the water were not only graft
flying to the senses, put exerted ben
eficiaI effect upon the skin. In short
time scores of women were trying bath
ing experiments with flowers OF course,
the fad developed as it found followers,
until now il is amazing to hear OF the
wonders that these baths accomplish
No elaborate apparatus or expensive
cosmetics are required 1t is possible
to prepare a stock of materials to last
during the winter when natural flowers
come high. Packed in salt and stored
in air-tight jars or boxes, the dried
leaves are said to be as effective as when
first plucked-
Rose baths are first in popularity be-
cause of the plentifulness Of the how-
ers To prepare them warm water Is
introduced into the tub, and the rose pet
ais are allowed to steep for some time
Distilled or rain water is preferred to
hard water, as II alone is good cos
metic.
A bag of cheese cloth, or similar ma
terial. filed with bran mixed with the
flower petals. or supplied only with the
petals, is the substitute for a sponge or
wash cloth. A pure Spanish olive oil
soap is used, as the olive oil has an
affinity for the tiny globules Of oil that
give the flowers their perfume.
The essence Of the flowers Is extract
ed by allowing from three to five pounds
Of the flowers to stand for few days
in two gallons of proof spirits. The
The Washington herald., 1914-03-29
A NEW USE FOR
OLD CARPET PIECES

What on earth are you going to do
with those bits of carpet?" asked the
family friend who had just dropped In to
find the housemistress making up a
bulky package OF odds and ends Of floor
covering. chiefly the results Of refittings
occasioned by the October migration.
Going to have them made into rugs
replied her friend. poking a recalcitrant
bit of Brussels back into the bundle.
I've discovered a man who makes the
most bewitching ones you ever saw out
of just such bits as these-or out Of old
carpets, either. provided they are not
rotten or moth-eaten. He first unravels
the weft of the carpet, and then weaves
It up again in hit or miss fashion, and
the results-as the phrase goes-simply
'beggar description Why, Mrs. B. has
a nursery rug that he made for her out
Of odds and ends such as these, and it's
really beautiful, besides being delight
fully thick and warm. In fact. it's just
like a new CARPET
You've no idea how ertistically the
blues and reds and yellows and moss
greens blend when they are woven to-
gether without any regard for pattern.
And, of course, as the pieces are Of alb
solutely no use for anything else, it's
practically clear gain. especially as the
cost Of making is hardly more than that
OF weaving a rag carpet"
The Washington herald., 1914-03-29
LETTING OUT" BABY CLOTHES.

In making frocks for the baby the
letting OUT that will inevitably be
found necessary in the course OF a few
months should always be provided for.
A double hem at the bottom is a great
convenience to the busy mother who
must do her own sewing. To make it,
allow two or three inches more on ths
length Of the garment than is needed for
the ordinary wide hem.
Make this latter hem in the usual
way. finishing 1t with a row of machine
stitching: then turn it up on the under
side until the frock is of the required
length for immediate wearing and hem
it on the machine with a rather large and
loose stitch.
Then when the frock needs to be
heightened. there will be nothing TO do
but take out the temporary stitching,
which is a very simple matter.
Sleeves may be prepared for future
lengthening by having one or more tucks
run in them by hand. to be let out as
occasion may require.
II placed about midway Of either the
upper or lower arm. these tucks will bs
rather ornamental than otherwise, and
their ultimate purpose will hardly be sus-
pected.
The Washington herald., 1914-03-29
FURNISHINGS FOR
CHILDREN's ROOMS

The modern nursery Is one OF the
most interesting rooms In the entire
house. Its walls are fairyland OF droll
characters and quaint scenes its pictures
are the expression Of childish dreams,
and its small furnishings in imitation OF
larger house fittings are the perfection
of craftsman's skill. II is. in fact. a
miniature world. and the child who Is
fortunate enough to be reared in such
delightful SURROUNDINGS has an individual
ity all his own
Take. for instance, the infinite variety
OF wall papers which are displayed for
children's rooms. Most fascinating is the
dull green border that serves as a back
ground for colored figures or Noah's
Ark. trees. and a hundred and one diff
ferent animals. This forms the deep
friezo for n pale blue wall and makes
a room look like a veritabIe toyIand.
Another border showing a silver back
ground displays a procession Of chubby
faced children in Dutch costumes, some
playing in groups some with Joined hands
ringing round the rosy. and others busy
at gardening or gathering flowers. These
are but two Of many nursery papers.
any one OF which is a picture book in
itself and the cheeriest possible decora-
ton for little folks rooms.
n Nnc
bottom of the frieZc, and this affords
an excellent catch for picture books.
Only the brightest faces and the happiest
scenes are portrayed in prints that adorn
the modern nursery walls.
Frames are usually in white, painted
to look like porcelain tiling, or are
covered with pure white oilcloth stretched
tightly on wooden molding. Both admit
Of frequent washings and can endure
much handling with sticky fingers.
Furniture for the little ones living
and sleeping room is built strong and
durable, but always with some slight
decoration to relieve the severe plain
ness. Single beds in dark oak. for in
stance. have notices inIaid in white
and blue letters at the top Of the head
board, and one of the most attractive
of these reads: Matthew. Mark, Luke
and John. bless the bed that / sleep
on"
Low bureaus in mission style to
match the beds are topped by looking
glasses of good size. and have three or
four wide drawers in which TO keep
the chiIdren's belongings. Little tables
also are splendidly firm and solid, and
will stand infinite scrubbings and hard
usage. One oblOng table in dark wood
Is particularly adapted to little folks
needs, because OF an extra shelf under
meath the broad top. and another small
table is desirable because the letters
of the alphabet are inlaid in large
type.
The Washington herald., 1914-03-29
SEAS SONABLE RE CIPES FROM FAR AND NEAR

until the boiling point is reached, when
add to the soup. stirring all the while
Drop the yolk of an egg into a bowl,
beat until light, then stir into II little by
little a few tablespoonfuls of the hot
soup. When the egg has been made
warm, stir all into the soup, then add the
Juice Of one lemon. salt and pepper to
taste. and one nutmeg. Pass the whole
through a fine sieve, add a tablespoonful
Of chopped parsley. and serve.
Lettuce Soup.
Wash through several waters two
separate leaves in a dry soup kettle
and stir over the fire constantly until
they are wilted and cooked. Now
drain and save the liquid that is left.
Chop the lettuce leaves fine. press
through a sieve and add the liquid and
pieces of finely chopped onion amount
ing to not over one tablespoonful.
Place in a pan of boiling water over
the fire and add one quart of milk,
Thicken with one tablespoonful of
butter and two tablespoonfuls of flour
rubbed together. and stir until creamy.
Season with a teaspoonful of salt and
a dash of pepper and serve.
Rice and Almonds.
Rice soup with almonds-For' three
pints Of milk allow four ounces Of rice.
Wash and boil in a large kettle of
water for ten minutes. Drain and pour
cold water over the grains to separate
them. When full OF moisture. place
into saucepan with the milk and sim
mer gently for three-quarters OF an
hour. Blanch one ounce of sweet and
four ounces of bitter almonds, and
pound to a pulp in a mortar, adding a
The Washington herald., 1914-03-29
The Road to Health and Beaut,

petals are then removed by straining. A
portion of this liquor is added to the
bath, when fresh flowers are no longer
obtainable. Rose, violet or mignonette
balls are simply the leaves of the fresh
flowers pounded to paste in a mortar.
and then rolled into balls for use. These
also can be kept any length Of time.
OF the hygienic qualities OF the baths,
it is said that violets and lavender are
soothing to the nerves. Roses are invig-
Grating. Bergamot, mignonette. myrtle
blossoms orange flowers. honeysuckle.
jasmine, arbutus or mayhowers. tube
roses, rose geranium and lemon verbena
are not only deliciously perfumed, but
are skin cosmetics and nerve tonics.
Of the strictly medicinal baths. the
most useful ones for improving the skin
is that in which is STEPPED the blossoms
Of the late Towering hazel. which grows
along streams in every country neighbor-
hood. The bath containing flowers Of the
black alder is alleged to ward OF con-
tagious illnesses, for the plant contains
a powerful antiseptic. Celandine. a flower
which grows by streams, is said to be
excellent for scrofulous skins.
The rose willow, foxgIove, bitter sweet.
agrimony and wintergreen are declared
to be very healing. Sweet fern will allay
rheumatic pains and dogwood is service
able to sufferers from ague.
When the cuticle is fiabby and I'M
healthy looking. handfuls of petals are
saturated with olive oil soap and mas
saged over its surface, until the pores
are forced to take up some of the healing
oils. 1t is impossible to know Just what
flower will prove most beneficial until
experiments are made with a number.
Once this fact is determined, the flower
should be used regularly to the exclusion
of all others
The Washington herald., 1914-03-29
KEEPING HOUSEHOLD ACCOUNTS

The modern housewife has her hands
full IL she manages her home with
stipulated sum OF money. To have va
riety on her table and still be able to
replenish the linen and small furnishings
when they wear out. is no simple task
and means constant vigilance on her part.
II can be done. however. and women who
have accomplished II SUCCESSFULLY on very
small incomes. lay down these rules:
Have a good-sized account book with
pencil attached, and keep IL in the same
drawer or pigeon hole so that IL can
always be found easily.
Never allow a single day to pass with
out writing in this book the exact amount
of money spent for groceries, meat, etc.
The best method for remembering the
different expenditures whether they are
charged or paid for Is to have the vari-
Gus trades people mark each item on a
slip OF paper and send II with the goods
when they are delivered. Whoever undoes
these parcels should be instructed to run
the slips over a nail or hook on the
kitchen shelf.
Aside from the daily supply of eata-
bles, there will be two or three extra
articles such as a spool OF thread or q
new cooking utensil. for scarcely q day
passes in any housewives experience that
some small necessity of this sort Is not
needed. A line at the foot OF each days
page should be made for incidentals.
These must be kept track OF each day.
Nothing can upset household accounts as
can these seemingly insignificant items.
No housewife should be without q cpa-
cious pocketbook or handbag that con-
tains pencil, small account book. and IL
possible, a little penknife. In this spa
cious receptacle she can carry small
packages which are so easily lost while
shopping, and the book will keep track
of sundry expenditures
Every kitchen should have a kitchen
calendar OF celluloid and pencil hanging
from 1t fastened by a good length of
string. As soon as staple article OF
food is exhausted. note is made OF 1t on
this calendar. Before going to market
each morning this should be consulted.
II will save many hurried trips to fetch
forgotten necessaries and will prevent
more than one mix-up on the account
book.
eyitable. For this reason, when a servant
is employed in the kitchen, she should
not be allowed to run to the shops or
telephone without first asking permission.
In the first place II is a temptation to the
servant and in the second place these
extra groceries or vegetables are sure to
be overlooked when the days reckoning
is made.
Always do your own marketing and
watch your orders filled. In this way
only can you be assured OF obtaining
correct weight and the articles which
The Washington herald., 1914-03-29
DAINTY, BUT DURABLE BAMBOO.

Novelties in bamboo furniture are
among the desirable articles which a
woman can pick up to help furnish her
rooms Aside from their being prettily
decorated. they are strong and firm. built
to Withstand a great deal Of hard usage.
But their chief attraction lies in their re-
markable lightness which enables the
home-maker to move them from one end
OF a house to the other without any
strained lifting This is due largely TO
the almost imperceptible weight of their
hollow bamboo frames. which are COW
ere1 with the finest straw mating.
IN extremely neat desk for a girls bou-
doir shows large pink peonies scattered
here and there over the surface of the
mating Book racks, bureaus. and all
sorts Of oddly shaped tables are also dec
rated to match.
The Washington herald., 1914-03-29

and simmer for thirty minutes. Now add
a quart Of stock, pepper and salt to
taste. and a cupful of cooked peas. Be
fore serving throw In bits of lettuce cut
fine.
Oysters with Stock.
Boil together one can Of tomatoes, one
and one-half quarts Of stock, one ta-
blespoonful of chopped onion, a bay leaf
six cloves, a dash of celery salt. and
one-half teaspoonful Of peppercorns. As
soon as they reach the boiling point
let them simmer for twenty minutes
Strain and cool. Parboil one pint Of
oysters, place several at the bottom Of
each plate or bouillon cup and cover
with the hot strained stock. Serve with
tiny squares of toasted bread.
Clam Bisque.
By far the best soup Is made from the
soft shell variety, yet 1t is the hard
ones that are commonly In use. To make
a quart Of such soup, select an ordinary
bunch or twenty-five medium-sized
CLAIMS Cut on the necks and put In a
stew pan with one pint of cold water.
Stand over the fire and let cook slowly
for three-quarters Of an hour; then
strain and return to the fire. Chop the
soft portions OF the clans very fine. add
them to the broth, and let boil for two
or three minutes. Then add sufficient
milk to make one quart, and when hot
thicken with one tablespoonful of butter
and one of flour. which have been rubbed
together. Season to taste and serve
smoking hot. As clam soup this is
unsurpassed and Is an excellent course
for a company luncheon or dinner. It
The Washington herald., 1914-03-29
Daily Menus for a Week in April

LUNCHEON:
VEGETABLE SALAD
BREAD AND BUTTER
TOASTED WAFERs CREAM CHEESE
HOT CHOCOLATE
DINNER:
CLEAR STOCK SOUP
BAKED HAM
BOILED POTATOES
SPINACH
CURRANT JELLY
OUTAGE PUDDING
CINNAMON SAUCE
Wednesday.
BREAKFAST:
STEwED RHUBARB
PLAIN OMELET
MUFF1Ns
COFFEE
LUNCHEON:
FRIED APPLES AND BACON
FRESH ROLLS
HONEY
TEA
DINNER:
BARLEY SOUP
LAMB WARNED OVER
BAKED MACARONI
CURRANT JELLY
LETTUCE WITH FRENCH DRESSING
TIPSY CAKE
CMads Of left-oEer cottage puddins)
Thursday.
BREAKFAST:
NORANGES
UNLOCKED CEREAL
TOAST
HONEY
COFFEE
LUNCHEON:
MINCED LAMB on TOAST
PICKLES
wARMED-OVER MACARONI
DROP CAKES CUsTARD
The Washington herald., 1914-03-29

cupful of cold milk a little at a time;
or pass the nuts through meaI
grinder and add to the milk. Pass
through a sieve, add a pinch Of salt.
and half a teaspoonful of sugar. then
add 10 the milk and rice. cook for a
moment longer, and serve.
Fish Soup from sweden.
This excellent soup can be made on
the day after boiled fish has been
served. and is both economical and nu-
tritious. Save the water in which a
large fish has been boiled and add to
II any remnants of the sauce. Then
boil gently until reduced to one quart.
Add one leek, six potatoes and one car
rot. cut into bits; one bay leaf and a
sprig of parsley. Simmer gently for
one-half hour. then add one pint of hot
milk and strain. Season with salt.
pepper and a tablespoonful of sherry.
then throw In twelve oysters and let
cook until they curl. when serve i'm
mediately.
Cheese Soup.
Peel and slice one carrot and one onion
and put one quart Of milk in farina
kettle. Add the onion and the carrot
with blade OF mace and let cook slowly
for one-half hour. Then skim out the
vegetables. Cook two tablespoonfuls OF
butter with two of flour and stir in the
hot milk. and continue stirring until 1t
thickens. Add three heaping tablespoon
fuls of grated Parmesan cheese. Season
with salt and pepper, remove from the
fire. add the beaten yolks of two eggs,
and serve at once.
Potnto PCrce.
Familiar as Is the potato. its possibili-
ties are not always remembered. and this
exceedingly palatable soup is far too
often overlooked. For one quart Of milk
allow four good-sized potatoes, ever with
cid water and let boil until half cooked
usually about fifteen minutes. Drain OF
the water and add one pint of fresh
boiling water with one bay leaf. one
slice Of onion, a sprig of parsley and a
bit Of celery. Cook the potatoes until
The Washington herald., 1914-03-29

sunday.
BREAKFAST:
GRAPE FRUIT
SCRAMBLED EGGS AND BACON
MUFFINS
COFFEE
DINNER:
CLEAR TOMATO SOUP
BROILED BEEFSTEAK
wATERCREss
SCALLOPED POTATOES
CREAMED ASPARAGUS
LEMON JELLY WITH WHIPPED CREAM
SUPPER:
BAKED OMELET
LETTUCE SALAD
GRAHAM BREAD AND BUTTER
MARNALADE
TEA
Monday.
BREAKFAST:
ORANGES
OATMEAL
CoDDLED EGGS
GRAHAM BREAD TOAST
COFFEE
LUNCH:
POTATO SOUP
LETTUCE SANDWICHES
CANNED PEACHES
COOKIES
DINNER:
ROAST LAMB
MINT SAUCE
DROWNED POTATOES
CANNED PEAS
NUTS AND RAIsINS
COFFEE
Tuesday.
BREAKFAST:
HOMINY
CREAMED COD .SH on TOAST
GRAHAM GEMS
COFFEE
The Washington herald., 1914-03-29

tender and pass through a sieve. Put
one quart Of milk in a double boiler. and
when hot thickcn with a tablespoonful
Of butter and one of flour rubbed to-
gether. Pour over the potatoes, stir until
smooth and serve Immediately.
Oyster Plant SCUM.
Scrape one bunch of oyster plant. or
satisfy, cut into bits, and cook in one
pint of water until thoroughly tender.
when wash through a sieve and return
to the water in which il Is cooked. Add
one quart of milk and five whole alispiCe,
blade of mace and one bay leaf
Thicken with one tablespoonful of butter
and two of flour. which have been cooked
together. and let stand without cooking
for ten minutes. Strain and serve with
croutons. Season to taste.
Puree of Dried Beans.
thoroughly wholesome and nutritious
as well as an excellent soup can be
made of the ordinary kidney beans. For
one pint Of beans allow three pints Of
cold water and a bunch of soup vege-
tables. one leek. two sprigs of parsley, a
bit of celery and pay leaf. Wash the
beans thoroughly. cover with the water
and stand over night In the morning
add the vegetables and stand over q
moderate fire. Let cook slowly until the
beans are thoroughly soft. then press
through a sieve. Season to taste and
serve with croutons-squares of bread
fried to a crisp brown in smokIEg - (
fat II. in the process of cooking the
puree becomes over thick. add a littls
more water. As the beans vary little
in quality. it is not possible to give ex-
act measurements, but tie result should
be rich PURGE not oyer-thick.
Cream OF Pea soup.
Cream of pea soup-Select good canned
peas OF rich flavor. Beat in their own
liquor and press through a coarse sieve.
Put a quart Of milk in a double boiler
and when hot add the peas and th!cken
with one Tablespoonful of butter and two
of -four which have been cooked together
Season to taste and serve.
The Washington herald., 1914-03-29
Hints for the Busy Housekeeper|

you want: also have your butcher give
you just the number Of pounds you need.
Pay bills weekly. A wise housewife
never allows them to run longer. Month
ly bills mean an additional cent tackled
on to nearly every article that is bought,
as some tradesmen will tell you them
selves. Nor Is It unfair, because II they
had the money they could use II to good
ADVANTAGE
The Washington herald., 1914-03-29

DINNER:
JULIENNE SOUP
COLD HAM
BAKED POTATOES
CANNED CORN
BOSTON CREAM PIE
Friday.
BREAKFAST:
OATMEAL
CODDLED EGGS
TOAST
COFFEE
LUNCHEON:
PEPPER AND RICE SALAD
BREAD AND BUTTER
MARMALADE
TEA
DINNER:
CREAM OF CORN SOUP
BROILED BLUEFISH
DREAMED POTATOES
LETTUCE WITH FRENCH DRESSING
PRUNE WHIP
Saturday.
BREAKFAST:
BAKED APPLES
HOMISY
CREAMED FISH
RAISED BISCUITS
COFFEE
LUNCHEON:
MINCED HAM SANDWICHES
SLICED ORANGES AND BANANAS
DROP CAKES
HOT CHOCOLATE
DINNER:
FRENCH VEGETABLE SOUP
BEEF POTROAST
HORSERADISH SAUCE
MASHED POTATOES
STUFFED PEPPERS
VANILLA ICE CREAM
CHOCOLATE SAUCE
The Washington herald., 1914-03-29

II to cook for two hours. Season one
quart Of stock with one-half teaspoonful
Of salt and a saltspoonful of pepper. and
when piping hot add the cooked barley.
with Eggs and Rice.
To make plain stock nourishing serve
it with eggs and rice. Allow four ta-
blespoonfuls of rice to simmer in one
quart Of stock for twenty minutes. Pass
through a sieve and return to the kettle.
Whip the yolks of two eggs thoroughly.
and after mixing with a little hot soup.
pour into the kettle, removing all from
the fire before 1t reaches the boiling point.
Season and serve.
Tomatoes and Macnronf.
When in hurry this plain stock can be
favored with a can Of tomatoes, or, by
adding salt and pepper to taste, stalks of
macaroni can be dropped in and boiled for
fifteen or twenty minutes to make a re-
freshing soup.
With Custard.
Beat well one egg and mix with one
large tablespoonful of plain stock. Season
with celery salt and pepper and strain
into mold. Place a piece OF buttered
paper over the mold and stand in a
saucepan Of boiling water Let the con-
tents steam until the custard is firm. Al
low it to cool and cut into shapes or
slices with a fancy cutter. Place one in
ear soup plate. Heat together one quart
of plain stock and cupful of cooked
peas. When they reach the boiling point
pour over the custard moids.
The Washington herald., 1914-03-29
For the Woman Who Sews

most popular shapes that can be bought
ready made BIT many dainty models
that can be developed in silk, satin and
ribbon are to be found in all the shops.