davidaulloa/AmericanStories huggingface dataset:
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-01-09
WOLF HOUND Addresses
S%UFfRAGiElI11|E[ Meeting
hygiene in the jublic schools of Chi

hygiene in the jublic schools Of Chi
cago.
"counci" Committees chairmen.
Mrs. Charlotte C. Rhodus, president
of the Wonlan's Party of Cook coun
ty, has appointed the following chair
men of committees to attend every
meeting of the 13 committees of the
city council:
Mrs. William SEVERN, gas, oil and
electric light.
Mrs. Maybelle Tindolph, license.
Mrs. Abraham L.. Myers, judiciary,
state legislation, elections and rules.
Mrs. w. w. Fuller, local transporta-
tion.
Mrs. Glays B. Randall, streets and
alleys.
Mrs. Clara D. Oakley, schools, fire,
police, and civil service. |' ..
Mrs. E. Pauline, finance.
Mrs. Katherine Magnus, local indus
tries.
Mrs. S. A. Mcleod, buildings and
city hall.
. Mrs. c.. f. Matteson, harbors,
wharfs, and bridges.
Mrs. H. A. Parker, railway termin-
ais.
Mrs. Mary McNulty, water.
The committee on health is left
open. "
Woman Challenges Mrs. Mccormick.
Mrs. Kathryn Rutherford, of 1922
South Homan avenue, yesterday chal-
lenged Mrs. fMedill Mccormick To a
platform battle" on the question of
the purity of republican politics in
the state of Illinois" Mrs. Ruther-
ford said Mrs. Mccormick had done
an injustice to the women of Illinois
in asking them to oppose the lead
of William Lorimer in the re.
publican party. She said Mrs. McCor-
mick can choose the date and place
for the speeches.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-01-09
Two GIRLS BURIED
IN BUILDING Ruins

South Bend, Ind, Jan. S.-Two girls
in addition to the three known dead
men,, are believed to be in the ruins
of the building that collapsed On Sat
urday. The girls, whose names are
held secret by the police, have been
missing from their homes since before
the accident and are known to have
been acquaintance of Delbert Tibberd
of Niles, Mich, who was killed, and
Theodore Metzger, who was injured.
Fire, which broke out in the ruins,
delayed the search for the bodies to-
day.
The authorities ordered all the
buildings neal the collapsed structure
closed, when it was discovered that
the adjoining buildings had sprung
badly at the top and were in danger
of topping over
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-01-09
new BUSINESS B & ! )
ideals COMING
Illinois Expert Sees DawOlDg
| Era Of Smaller
Industries

Champaign, Ill.,, Jan. S.-A new civ
ic movement, by which business men
will introduce, not only efficiency, but
also ideals, into community life was
prophesied today by DR.. David Kin
ley, dean of the graduate school and
director of business courses, recently
elected vice president of the Univer.
sity of Illinois, when 800 members OF
the Champaign chamber of commerce
felicitated him on his new dignity at
a complimentary banquet.
That anperiod of smaller industries
certain to follow the dissolution of
big businesses may be seized on adj.
vantageously by corn belt cities was
the opinion of DR.. Kinley. He told
his hosts that the university and his
students annually spent in Champaign
and Urbana $4,000 900. va" q
when l joined the institution, ~
years ago, there were less than 800
Students" he said. This year there
are $500. The faculty has Increased
from 40 to 500. The annual income
is $2,590,00O a. against a million a
decade ago" -
'' Business Men Honor Educator.
In the 20 years in which Dean Kin
ley has risen to the second highest
place in university administration he
has co-operated with Champaign bust
ness men in their various movements
to better their city. When he was
elected tc succeed r. J. Burrill as
vice president the chamber of conf
merce at one planned to demon
strate its qualification.
President James, Deans Clark, Bah
cock, Harker and Davenport, and 9th
er university leaders were introduce
ed by J. NJ. Kaufman, president of the
chamber, to express the pleasure of
the university at the honor to their
colleague.
ut is not enough" said DR.. Kinley,
for the individual citizen of commun-
tiles like ours to pursue his own bust
gard to community ideals and the
need Of pulling together to make the
common home of all a place in which
every citizen will feel that he has an
opportunity to get all, the best that
ard civilization can bring.
Urges Ideals in Business.
"The keynote Of civic development
is cooperation. Every business man
must win success, not by exploiting
the public; not by selling at shop
weight, or short measure, or at ex-
brilliant prices, but by serving the
argest constituency possible at the
owest prices with the best goods
possible.
1.-THE business man of the commun-
ty must reach out and determine
What kind of a tone is to be given to
he life of the community. He must
AXE the lead in introducing not only
efficiency but also ideals into the
life.
I'VE are hearing a great deal now
lbout city planning. The phrase as
lsed generally means simply the lay
ng out of the physical aspects of the
,ity. 1t must be made to mean more.
We must plan our cities not only in
lie physical layout, but also so as to
1--WE the best results in city business
administration and educational and
possibilities. 1t is up to the
BUSINESS mel to make the city of
\ place wehere family life
an reach its highest level of sue.
ess and culture.
Trust Busting Affords Opportunity.
"There are dollars and cents in the
'rOpOsal. but dollars and cents alone
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-01-09
TEN Year OLD BOY SAVES SEVEN
lives DURING FIRE At HIS HOME

Chicago, Jan. S.-Paul, 10 year old
SOL Of DR.. Alfred De Roulet, saved
the lives OF seven persons early yes.
terday when the De Rulet residence
at $500 KenWood avenue was destroy
ed by fire.
Mrs. De ROulet. who was Mary f.
Nixon, an author, thrice blessed by
the late Pope Leo, gave a party on
Sunday evening. The family retired
and selpt soundly.
At i a. III. Mrs. DE Roulet was aWak.
ened by a Juggling at her arm and Paul
stood beside her bed. ....a .....
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-01-09

"Mothcr,' he said, "the house is on
fire.
He awakened the Others, then took
his C,!ear-old brother, Nixon, in his
arm" and started down the stairway.
DR.. ard Mrs. De Roulet, each with a
ch:'d, and the maid, and her baby fol.
lowed. They escaped through the
back door as the two front rooms were
Little Nixon, when the excitement
enveloped in flames.
was over, asked his mother: did they
save any of Pills toys? If they didn't
I'll give him half Of mine"
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-01-09
HAS 3 MAYORS
within IS HOURS

Elkhart, Ind, Jan. S.--Mayor Ellis
NJ. Chester, democrat, whose term of
oce would have expired at noon to-
morrow, died today at 400 a. m. fol-
lowing a weeks illness of neuralgia
of the heart. With the death of May.
or Chester, City Comptroller u. u.
Burns, democrat, became mayor Of
Elkhart, to serve until noon today,
when Frank E. Smith. progressive,
will be indicted into office.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-01-09
YOUNG n ii | WEDS
ENGLISH PEERS SON

Berlin. Jan. S.-The heiress to one
of the largest fortunes in Germany,
Miss Marie Anne Won F~riedIaender-
Ful, a daughter Of ermany's coal
king" was married today to Hon.
John Bower Bertram Ogilvy Free
mann Milford. a younger son of Baron
Redesdale of the English peerage.
Among those in the church were
Earon and Baron Redesdale, the
bridegroom's parents; Mr.. and Mrs.
Friedlaender-Fuld, parents of the
bride; Lieutenant General Count Hell
muth Won Moltke, chief of the gen
eral staff Of the German army, and
his wife; a number of prominent dip
lomats. and Of the nobility of Ger
many, England. France and Italy, as
we'll as the leaders of the CONNER
cial and financial a%ristocracy OF Ger
many. .
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-01-09
GERMAN Goal king
GIVES Big Dinner

Berlin, Jan. S.-Thc "poltcrabcnd'
given by Herr aud Frau Fricdlaender,
Full il, honor Of the forthcoming we'd
ding of their daughter to the Hon,
John Freeman Milford, son of Baron
Redesdale of England, which is to be
celebrated this week, equaled in
splendor all expectations. It consist
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-01-09

In the eleven years from 1901 to
1918, inclusive, there were 1919
strikes and lockouts in Canada.
Evening star., 1914-11-25
Covers for Bridge Table.

If you cannot think O. anything pretty
to make for the friend who entertains
often. why not supply her with half
dozen linen covers for her bridge tables?
Most hostesses now own two or three ne
the low, folding card tables which nay be
brought out when an informal afternoon
or evening of bridge is Planned. and these
tables are almost invariably covered with
reshly laundered cloths Of one sort IT
another, since tire green felt which cover
the table top is apt to soil daintily man
cured finsertips. and many people dis
like to play cards on a polished table
top.
Some of the card table covers one sees
are quite elaborate, with hemstitche
edges and a monogram or Initials en-
broidered in one corner. Others are per-
fectly pla n, with a narrow hem at the
edge. The beauty of such cover. o.
course. Is its freshness and crispness. II
must be laundered with little starch
and ironed Slossily smooth. ana when
ironed should not be folded. but. rather
rolled around broonlstick or rolled-up
newspaper.
Heavy Irish linen makes excellent COW
ers of this sort. Natural linen or brown
Holland linen is liked by some caro- play
ers better than white linen. which is per-
haps more trying to the eyes "hen
starched and ironed smoothly. One host
ess the scribe knows of has caro- table
covers of green linen which are very at
tractive and which harmonize with her
green-toned room. Cut the cover so
that when hemmed it will extend about
two inches beyond the table top all
around and sew four tapes to 1t, one
at the center o. each side. These tapes
! are tied or fastened together under the
table, to hold the cover smoothly in
place. A linen case to hold the covers
will also be an acceptable gift This
should be made of large square of
linen. attached along one side to long
| mailing tube of cardboard. In the case.
| the starched and ironed covers may be
] rolled smoothly and fastener Will hold
. the rolled-up case neatly.
Evening star., 1914-11-25
Dressings for the Turkey.

CHESTNUT DRESSING.-SeIect fifty
large plump chestnuts. Take off the
outer shell, throw them into a deem
bowl and pour boiling water over them
10 loosen the skin. It should slip off
as beet peel does, between thumb
and finger. Drop the blanched nuts into
eaieeo boiling Water-enough to cover
then-and simmer until tender. Drain
ana chop very fine. Remove the mar
row from two bones. cut very fine and
nix with the nuts. Add salt and pep
per to taste. Moisten slightly with
sweet cream or new milk and fill the
turkey by the aid of big spoon. Do
not pack in the dressing with your
hand. '1-
,oo1 OYSTER ST E DRESSING. One large
not less than thirty-six hours old
which has been split open or cut in
slices and allowed to dry out thor
oughiy. Toss this into a bowl and add
two stalks of celery which have been
butter and salt and pepper to taste.
Drain three pints of small oysters free
from liquor, add these to the bread and
seasoning. and bind the whole together
with Just enough liquor to moisten
the bread. 1t must not have enough
liquor to run from it like a Juice
GIBLET STUFFING-Cook the six-
zard, heart and liver until tender, drain
of the liquor into a bowl and chop the
giblets fine. There should be at least two
and a half cups of the liquor. Split fifteen
large soda crackers and butter them,
using at least one-fourth of a table,
spoon of butter to each half cracker
Arrange these in deep platter and
pour over them the hot liquor or stock.
AS soon as the crackers have absorbed
all of the liquor, add the chopped glib
let's and fill the turkey with this dress
ing. Season highly with pepper and
salt.
BREAD DRESSING.-Theb best bread
dressing is made of stale white bread.
broken up in loose fakes, and used dry
or else mixed with a little butter in
the lump. Dry herbs may be sprinkled
through this. or else the seasoning may
be of white onions which have first
been boiled; or only cayenne pepper
and salt may be used
Evening star., 1914-11-25
Using Dried Vegetables.

Dried vegetables contain n great deal
Of nourishment. and If they are properly
prepared they can be made into very
palatable dishes They should always be
soaked over night, rinsed. brought to
the boiling point. and then simmered
slowly with a quarter of a teaspoonful
of baking soda in the water.
When the fresh vegetables are scarce
the good housekeeper can give a greater
variety to her table for a smaller cost
ii she uses literally of the dried Vege-
tables as well as of the timed. Baked
beans, porridge and succotash are old
standbyS that no one has need TO De
reminded of, but with these time-hon-
ored dishes many households seem to END
their use Of dried vegetables.
II you live in a locality where you
can get dried sweet corn. or II you nave
been forehanded enough to put It up
for yourself you are very lucky, Tor tnis
is far superior to the timed variety
Canned corn is one of the vegetables
whose flavor is entirely changed by
being canned Dried corn is delicious
made into corn mock oysters and can
hardly be told from the fresh vegetables
Soak the corn over night and in the
baking soda. Press out the pulp with
a sharp knife and to a pint OF the pulp
add two beaten eggs, one teaspoonful
of butter and salt, 4 dash of pepper
and enough -four to bind Roii INTO
small cakes, and s1ute them in butter. ,,., o, or
fritters. These may, of course, be made
of canned corn ALSO, and they are some
times improved by adding little milk
and sugar.
Dried beans and peas make very good
purees, but care must be taken to soak
and boil them for a sufficiently long
time. When they have boiled until they
are very tender mash them through a
sieve. Place again in the saucepan and
stir Into them enough hot milk, pepper
and salt to season them, add butter and
little sugar before serving.
A very good hash of potatoes and len
tils is made from one and one-half cup
fuls of cold cooked potatoes, two cupfuls
of boiled lentils, one teaspoonful of salt
pepper to taste, half j cupful of mill
and one teaspoonful of onion juice. Cool
the hash in a frying pan until brown
and serve with a tomato sauce.
Evening star., 1914-11-25
TODAY'S HOUSEHOLD AFFAIRS.
BY Mary Lee.

this country. This is made from cold
leftover cabbage and potatoes. Cut
the potatoes in slices and fry brown
In dripping; when they are Drowned
add the sliced cold cabbage and fry
lightly together Season well and
serve.
A sweet potato puree of boiled sweet
potatoes makes an extremely good
luncheon dish. Mash the potatoes
thoroughly and season them well with
salt, butter and pepper: add enough
hot milk to moisten them. Turn into
pudding dish, brush the top with
egg and brown 1t in oven. Serve this
with a tomato sauce. Either boiled or
baked potatoes may be used.
a puree of peas, made in very much
the same manner, offers a solution for
leftover peas and may also be made
with the dried peas IL they are soaked
and boiled sufficiently long time.
Mash and press the boiled peas
through a sieve Place them in a
saucepan and stir into them enough
hot milk and pepper and salt to well
moisten and season them: add also
butter and = very little sugar. This
may be served like mashed potatoes.
or if preferred it can be turned into a
baking dish and slightly Drowned in
the oven.
Evening star., 1914-11-25
KEEP A JAR OF
MUSTER0LE HANDY
It Quickly Loosens up Coughs
and Colds in Throat or Chest.

Just a little MUSTEROLE rubbed CT
your sore, tight chest before you go 20
bed will loosen up congestion and break
up most severe colds and coughs.
MCSTEROLE is a clean white oiirt-
ment made with oil of mustard. Simply
rub it on. No plaster necessary. Better
than mustard plaster and does not blister.
Thousands who use MUSTEROLE will
tell what relief It gives from Sore Throat.
Bronchitis, Tonsilitis. Group, Stiff Neck.
Asthma, Neuralgia, Headache, Conses-
tion, Pleurisy, rheumatism, Lumbago.
Pains and Aches of the Back or joints.
Sprains, Sore Muscles, Bruises, Chill
blains, Frosted Feet and Colds lit often
prevents Pneulnonia).
At your druggists, in CSC and SOC jars.
and special large hospital size for $3.50
Be sure you get the genuine MUS
TEROLE. Refuse Jmitatons-get what
you ask for. The Musterolc Company.
Cleveland, Ohio,
Evening star., 1914-11-25
FASHIONS AND FADS.

Nose wells continue in favor.
The evening gown is now sleeveless.
Massive necklaces of cut jet are worn.
All finely ribbed fabrics are in vogue.
The collar retires to the back of the
neck.
The circular skirt is rapidly finding
friends.
The strap slipper has danced itself
into fashion.
Some Of the new skirts are startlingly
full.
The waistcoat fashion still remains in
vogue.
Fur coats fastened with a single but
ton are seen.
The short wide skirt is most fashion
able this winter.
A purplish red. like raspberry, is said
to be coming in.
Yokes are an important feature of
the fashionable coat.
Natural blue and dyed blue fox are
greatly in vogue.
Opera bags of hand-painted velvet
are something new.
Evening gowns are trimmed with
beaded and silk tassels.
Evening star., 1914-11-25
Odds and Ends of Cookery.

CHEESE FONDUE.-A practical fon-
due, nicely adapted to the chafing dish
consists of cupful Of fresh bread
crumbs and two cups Of grated cheese
Beat two eggs to froth, melt a table
spoonful of butter in your dish over
the hot-water pan and add a cup OF
milk. tiny pinch of soda, the bread
crumbs and grated cheese. Season tc
taste with salt and paprika, and cook
until smooth. Stir continually for about
five minutes. Finally add the eggs
and stir three minutes longer The BIZ
carbonate Of soda furnishes the salts OF
potash found in the Juice of fresh meat
and vegetables, an element in which
cheese is lacking
BREAKFAST BACON.-It is almos,
an insult to a fastidious appetite to
serve soggy bacon cooked after the
manner employed by our English cous-
ins. Bacon, to be acceptable, should
be crisp and ready to crumble in the
mouth. You may produce this result
by frying 1t in deep, hot fat, and al
lowing it to drain on porous paper, or
by broiling it under gas flame or
over Goals. In the latter case it should
be turned constantly. Serve your ba-
con on a bed of crisp, white lettuce
leaves, and never have it floating in
gravy of ham, liver, or other break
fast meat.
CHEESE STRAWS-Cheese straws
are delicious with salad. To make
them. roll out pie crust very thin and
sprinkle 1t with grated cheese and
cayenne pepper. Fold the crust in
three layers, roll it out thin again and
sprinkle again with cheese. Fold again.
roll again, and cut in narrow strips or
straws. Brown in fiat pans in a mod
crate oven.
CURRIED BEANS.-Soak half pint
of butter beans foH a couple OF hours
and then boil them in salted water
until they are tender. After draining
them we'll. season with salt and pepper
and put them aside until they are re-
quired Cut q large onion into slices,
chop it coarsely and put into stew :
pan containing three tablespoonfuis o.
butter Add two tomatoes. sliced and
cut into small pieces. and as soon as
the onion begins to acquire golden
color, sprinkle in a tablespoonful o.
curry powder and let it cook very
gently for ten minutes. Pour in three
cups of boiling water. and, when the
sauce has boiled, draw the pan 10 In.
side of the stove and let it slmme!
gently for a quarter of an hour Iheh
add q tablespoonful of tomato catsup,
a teaspoonful of vinegar. two teaspoon l.
fuls of lemon Juice and the peahs.
,.over with buttered paper and place
the stewpan in q moderately hot oven
for an hour The curry should DE
carefully stirred once or twice during
the time and the heat should not De
allowed to increase. or the curry VII!
be too dry when done.
Evening star., 1914-11-25
To Make Chicken Fritters.

Cut and scrape every particle of left
over chicken from the bones and chop
it very fine. Put in small saucepan
on the stove tablespoonful each of
butter and minced onion. Cook the
onion soft over a slow fire: add ia
bIespoonful of sifted flour, a small tea
spoonful of cornstarch and u few grains
each of grated nutmeg. salt. pepper and
powdered thyme. Stir and cook a lit
tie: then add a cup of broth. which has
been made by crushing the chicken
bones up fine and putting them on the
stove in small saucepan, together
with the skin and gravy that may be
left over. and two cups of hot water.
Stir this broth until it IS smooth and
boiling. strain and add the prepared
chicken. Stir to mix thoroughly and
spread out on a buttered dish to cool.
Then form into small pieces In the
shape Of corks, dip into batter, fry and
serve.
Evening star., 1914-11-25

of the elect who copy everything Eng
lish leave the head uncovered.
Neither is the huge and usually over
| weighted tiara of precious gems to
their liking; their passion for jewels
does not run along this line, so they
attach to the coiffure bird of para
disc. a long ostrich feather, an orien-
tai fillet, a Grecian bandeau. a Persian
pearl on 4 silken thread, an Indian
c,rclet of upright black feathers.
They study this effect of the head as
much as they study gown or a hat,
putting it in place of importance and
, rarely going without it There are
Women stick in bow of ribbon, a
paste jewel. butterfly, anything. In
order to accentuate the coiffure.
The effect is not always good. Often
a woman sacrifices the charm of a
whole costume by this faulty addition.
but the arguments against it brought
up by their friends, seldom have
weight. Haven't you noticed that GER
mental preferences will always come
out in woman no matter how much
opposition she gets?
1t is an interesting study. this, and
might appeal to the biologist. In some
obscure way, it is a reversal to type.
Long ago, in the dim distant making
of her, she was destined to pin on a
bow, or sleek back her hair, or choose
tic gay IHSlSdu VI llc SeSGTe Ill
clothes, or abjure powder or yield to
paint
Only Few Theater Bonnets.
When women wore puffs and curls
and braids they also added ornamental
caps. When the coiffure became as
simple as an Indians, even the fancy
pin was excluded. The main effort was
to make the hairpins invisible. On
this smooth surface nothing could be
mounted, as there was no projection to
! give it protection.
After a period of uncovered heads,
women who liked covered heads took
to the fanciful bonnet, and very fanci-
full indeed it has turned out to be. SO
to those who protest against the ex-
aggerated simplicity of the coiffure for
evening there are offered bonnets OF
silver lace with jewels or roses as
garniture.
One of the newest offerings is shown
in the sketch. The material is silver
with a yellow rose placed in front.
The touch of yellow is in keeping with
the new color movement which started
last spring, but did not get a good hold
on the public until this autumn. Not
every one can wear the various brill
liant tones Of yellow that fashion de-
| mands. but when one can, the effect is
striking.
Burnt orange is one of the favored
colors Chinese yellow is another
Both of these are used for sashes and
Evening star., 1914-11-25
<WONdNS w.
SVGWpOlNt q

scarfs of tulle, for velvet bodies over
white tulle skirts, for stockings, for
slippers and for the full crowns of
hats.
Bonnets Are Daring.
None of these new theater bonnets
is ranked In the list of sweet Sim
plicities They are daring. Whether
they will go with the 1850 gowns re-
mains to be seen, although the old
prints of that day show far more
monstrous headdresses.
These bonnets of the winter are not
ugly; they are quite effective on the
right person with their insolent wings
standing straight away from the sides
and their skull cap effect hiding all the
hair.
But be very sure that you can wear
them before you sally forth to a thea
ter party or a dance with one on your
head.