davidaulloa/AmericanStories huggingface dataset:
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1914-10-02
MONEY TO LOAN

Mixed grain, si.6s h'dred. Wagner. sol \. ls
STBREOTYPE matrices make the best
and cheapest lining for poultry houses
They are 17x23 inches. stronger and moro
durable than tarrcd felt and practically
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1914-10-02

CAMERA-Premo, 6x7, almost new, com
plete. with s plate holders; tripod, 6
supplementary lenses and carrying case.
Want typewriter. Address s. c. l46O, Bee
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1914-10-02
EDUCATIONAL

EXPERT lady stenographer will take
pupils. SHORTHAND, touch typewrit-
ing, spelling, punctuation. etc, taught
aa raer Privata inafrct,on Saaired
1924 Douglas st. Tel. Harvey $40.
Young man, study law, downtown even
ing sessions. University of Omaha See
SAcretarY. A G. Thomson. A06 Oma ha Nat
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1914-10-02

work and general repairing
done at a low cash price, or for any
thing of value taken in exchange. Ad-
dress, S, c. 1857 Bee.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1914-10-02
WANTED TO BUY

SMALL cadet suit Tel, D. 1858.
OFFICE furniture bought and sold. J.
c. Reed, 1907 Farnam. Doug. 6140
WE BUY 2d-hand clothes. 1921 N. Path.
LIVE STOCK MARKET OF WEST
SHIP live stock to South Omaha. Save
mileage and shrinkage Your consign'
ments receive prompt and careful atten'
ton.
Live stock Commission Merchants,
MARTIN BROS s. CO.. Exchange Bldg.
The Birmingham age-herald., 1914-05-24
SALADS

fresh ess are carefully all white drained on Into cup by itself and tho yonk put Into soup plato a shallow bowl. To 1t added saitspoon' full salt pinch of pepper. of dry mustard and the juice half small lemon. These are surreo with fork Just mix them. and salad oil IS poured upon them. drop a time. and each drop is stirred in before another Is added. When about len drops have been used the quantity may increased to two or three drops time, and In little while. when the mixture shows signs of thickening the oil may go faster After the dressing Is really thick poured in by the teaspoonfui. always taking pains to nstsllment well before using an- other.
 When the nnayonnaise Is thick be stirred
 teaspoon vinegar put in this will thin the dress ing little and make 1t lighter in color After this oil and vinegar may added alternately. until the desired amount mayonnaise of the right thickness is prepared When done 1t be set aside in cold place keep until needed Mayonnase may be kept In a cold place for days at a time and will be good pint of oil may be with the yolk of one egg
 When the dressing is to be served the white of tho egg beaten to stir froth. be folded lightly into the mayonnaise which will be little thnned by the addition, and made trne paer in tint To make rich mayonnaise half pint of cream. whipped stin may put with the dressing in place of the white of egg.
 Should the mayonnaise curdle when half mixed an attempt to bring 1t smoohness may be made by stirring lump of ice about for couple of min utes Should this fail the curdled dressing may be set aside the process of mixing be begun again with another egg fresh ingredients of every knd when this batch of mayonnaise has thckened the curdeo supply may beaten into the new as if 1t were so much oil, will work smooth.
 BOILED SALAD DRESSING (No. D.
 Work a heaping tablespoon of butter and table, spoon of flour to with fork. add one esg beaten light without separating pinch Of mustaro' half a teaspoon pepper, teaspoon of white sugar. and four tablespoons Put all these together in a saucepan over the stir until the mixture is thick Just 1t Is to be used enough wnippeo cream is stirred it to make dressing the thick ness of mayonnase This Is especially good with fruit salads or those of cooked vegetables although the sugar in 1t little less desirable Tor fish salads.
 BOILED SALAD DRESSING tNO. 9. Heat six cupe of vinegar in double boiler. beat light the yoks of eggs them with the vns- gar stir until mixture thick Take from the nre and while whip 1t with fork four tablespoons of butter the ingredients are perfectly blended manner and salt to be added and little mustard oil must added to 1t when It Is needed 10 thn 1t to the thickness desired to those who oo not take oil may use melted butter mixed with little vne- gar It's place.
The Birmingham age-herald., 1914-05-24
MARION HARLAND'S HELPING HAND.

banlshment from active, we'll people. | ever cheer and encouragement are needed. if is by those who have left home and family and friends to make fight against the encroachments of the white plague. The fighters deserve all they can get, and 1t should be the privilege of those who are spared their sorrow and suffering to solace their exile by every means in their power.
 #
 Hop 10 Candy Flopers.
 T would so much like to know how to candy voets and rose leaves if you or some of the correspondents could tell me how it is done. MRS. J. r. L."
 For candled flowers of any sort you must prepare a sirup n which to dip them. Put half pound of granulated sugar in . clean saucepan with half pint of cold water boil the sugar. without stirring. until II spins a thread from the tip of q fork dipped into 1t. Your flowers should have been picked over carefully and spread on sieve turned bottom up; they should lie on this until partially dry. although they must not be really crisp. When the sirup is ready the violets may be dipped into 1t one at time, holding the flower by the stem. As 1t Is taken out 1t should be laid on a plate that has been spread lightly with butter or oil. The rose leaves must be dipped into the sirup with pair of fine tongs which will hold them lightly. After this dipping the flowers must be left for several hours They should look as though thoroughly preserved in the sirup at the end of this time, but if part of tho leaves look dry they must all be dipped again The second part of the operation Is to make fondant by cooking together two cups of granulated sugar and three- quarters of cup of boiling water. with. out stirring. until little of 1t dropped into water will make soft ball when the srup must be poured out in a greased platter. and when 1t begins to cool. stirred untli 1t Is a white. creamy mass This may bs worked with the hand until it is like dough. To use 1t for candy. little of 1t must ba put into a bowl set in boiling water. and melted until soft. The flowers are dipped Into this one at time, powdered sugar sifted over them. and left on buttered plate or oiled paper until firm. Tho fon- dant may be colored and favored if desired. The process Is a tedious and delicate one, and requires a good deal of practice before skill enough is gained to do the work easily and well,
 "Will you please request some silk scraps for an old lady living near mo who has almost finished quilt? She is . shut- in. and her only amusement 10 patchwork. She would like worsted patches also.
 'MRs. J. M. H.''
 have especial pleasure in printing this request since 1t comes from one who has done much for the happiness of other Cor nsrites. Will not some ono send for her address and supply the shut-in old lady with the pieces in which she finds htr ''only amusement At the beat hor life must lack entertainment and interael
The Birmingham age-herald., 1914-05-24

fl om half pound to a pound apiece; from 150 to 400 pears will appear on one vine. This dies down in the late fall. but early spring finds it sprouting out stronger than ever; it needs no replanting. This condi- ton, of course, refers to California. The plant is originally from South America. The pear can be prepared for the table i,i several ways and is always delicious. The following are some of the directions for preparing it. 1. Use raw in small dice. with celery and nuts and mayonnaise for salad. 2. Peel. slice, dipin egg and cracker crumbs. and fry as you would eggplant. 8 Peel, halve and bake, spril. .'.ling with
 salt pepper. and a little butter. 4. Cook exactly as you would scalloped corn or potatoes. D. Use when small as you would
 mushrooms. with beefsteak gravy. U. Feel
The Birmingham age-herald., 1914-05-24

pTHE time for salads is upon us This does
 mean that salads acceptable and desir- able at any season the year. We should try
 have them often possible even in tho
 winter. but especially in the spring and summer In the cold months the cost of lettuce and other green salads Is sometimes prohibtive and. although the ouseeeper depends cabbage and cooked vegetable salads reaches the point where she and family weary of these and long for change Fruit salads are some help period things are plentiful and cheap Is the when salads made them should appear constantly our tables.
 The lucky who has a garden of her own may all during the growing months Greens which be converted into salads many fresh vegetables that are left over from their better than when made into salad of mixed kinds. They of special value in the dietary of those who do not lead active lives take little outdoor exercise. Simple salads make small demand the digestion and give impetus to failing appetites.
 Heavy salads rather place in hot weather unless they made the main dish at meal If for instance the contents of of salmon is turned out into bowl left to stand covered with light cloth for hour then arranged crisp lettuce leaves and dressed with good mayonnaise and accompanied fresh cucumbers. sliced thin this salad makes all one needs for luncheon hot day when good bread and butter in abundance served with it. When there children in family something simpler may be demanded but the grownups of the es tablshment will supplement the meal with iced tea. finish with fruit find entire satisfaction Or the salad be of crab flakes of chicken. of thing equally substantial Left of all kinds find their place far better there dur ing the heated term than when made into the minces and scaops soufies which their destiny in cold weather Until the housekeeper has studied the matter she has idea of how many central dishes for luncheon supper. for dinner, may be made of remainders compounded in salad.
 Take Sundays of lamb example To of good cold lamb is better than when served hot far preferable the cooked In any form The first time 1t the table It may be sliced and the remainder of the mint Nay be passed with 1t, or it be offered without sauce. garnished with lettuce French dressing with it. But when the best slices gone and the bits that left in attractive form they be chopped coarsely. moistened with French dressing. merely sprinkled with salt and pepper packed lightly into hollowed out tomatoes dressed with a good mayonnaise boiled dressing Behold nourishing dish for luncheon for dinner, hot evening!
 Any kind of cold meat may in way veal beef mutton, ham, light poultry-or aspic jelly may be prepared by soak ing half of gelatin in enough cold water to it, stirring it cups good stock. heated to
The Birmingham age-herald., 1914-05-24

and halve and cook with the roast of meat or chicken in the oven. '. reel, slice. cook in slightly salted water for fifteen minutes. then cream as you would carrots have made many housewives grateful by telling them of this vine. MRS. P. c. T."
 l have no doubt many other housekee pers will be as interested as am in the account of this pear and I wonder whether most of them are as ignorant of 1t as was before the receipt of fths letter. The " alli- gator" or " avocado pear know. but tho chayote is a new Idea to me. and am ex- tremely desrous to see 1t and taste 1t for myself. shall be happy to give your ad- dress to any of our Cornerites who wish to write to you of the pear and the vine and secure further information about them. The words of friendliness for myself in your
The Birmingham age-herald., 1914-05-24

write for your address. which l shall be most happy to supply.
 < *
 Recipes Just for One.
 II am saving many of the recipes from the Corner. especially those that come in small quantities, just enough for two Most recipes are too large for me, as am a lone woman. wish more such recipes could appear MRS. M. E. F." Are there not other lone women - who have recipes just enough for two " they could send to be used in the Corner? am sure there are many to whom such reduced directions would be of help and service
 * *
 Two Old Songs.
 Can you get me the words for Where the River Shannon Flows and also of an old love song which I think was called. Am I Fool? The song starts, think. like this:
 "'s Sadly I sit by the hreside.
 Thinking of days long ago;
 One sweet fAce haunts me forever.
 No matter where may go.
 I would certainly appreciate any ones help in getting the words for me. as I want them badly. P. L. A." I am glad to give room for your request. but you will have to send me your name and address if you wish to receive the words of the songs. There would not be space to print them in the Corner and we have no way of getting them to you unless you see this and write. telling me how to direct the inquirers for your name.
 +
 For an Elocution Glass.
 am an elocution teacher and write to apply to you for . few pieces of poetry and prose, if you will be 50 kind as to forward them to me. Those especially asked for by my class are. Casey at the Bat,' for one of my little boy pupils. and The Falcon,' by Longfellow. If you can tell me where I can obtain copy of She Sang to Him of Heaven.' or the Going of the White Swan will be much obliged to you. These two recitations will be found in separate books. believe. J.L" am quite sure it is only necessary for your request to De printed here for the selection you wish to be sent to you. May ask that those who have these poems do not send them to me personally. but write to me for your address in order that the selec- tions may be sent to you directly? This course saves delay and confusion.
 . .
 Colored Rose Beads.
 Will you kindly give me the recipe for making rose beads and tell me if there is any way of coloring them? NE. w." will answer your second question first by saying that do not believe the genuine rose beads can be colored. At least have never seen any that were not black or dark brown. The method by which they are made darkens them. As to the recipe for making them. that has been given 70 oftep
The Birmingham age-herald., 1914-05-24

letter touch me very much. and l plan to make your request for information upon dtshw shnH the text for lead shortly. There is not space In the Helping Hand to treat the topic adequately. Thank you Tor writing as you have done and for your offer to send me |, few of the pears to sample when they are ready to eat
 j; < a
 Wanfs Formulas for lnfs.
 "I have found the original recipes printed in the Corner exceptionally gooc. and have made a collection of many of them pasted in a book Ths may be helpful suggestion for other Cornerltes. although in all probability I am not the only one who has taken this precautiop against losing or mslaying the cuttings. write now to ask favor. Some time ago 1 saw in the Corner a formula for various inks. The person who contributed this stated that any one desiring formulas for inks of other kinds could obtain them by writing to you for his tor her) address The signature was F. M. H. and the letter was printed about a year ago. hope this will be on file, as l am extremely anxious to obtain these formulas Mas. M s.
 After the helpful suggestion as to tho best way of preserving recipes so as to know where to find them and save them from loss I regret the more that cannot give you the address you wish. unfor- tunately, our files are so crowded that we cannot keep addresses more than year. unless they are sought for frequently Yours is, believe, the first application that has come for tho name and address of E. M. H, and we concluded 1t was not sufficiently in demand 10 be worth keep ing I am glad. however. to put your letter here. in the hope that 1t may come to the notice of E. M H. and the address be sent to us Your own address will be filed. and I trust that before long may be able to put you in touch with the be- slower of ink formulas.
 * *
 For q Tuberculosis Camp.
 May I ask in behalf of a number of patients at this tuberculosis camp for the photograph offered recently in your Cor ner? We have only an old. worn out one. which Is practically no good at all. and the camp would certainly appreciate the one ask for. If that one Is already taken. perhaps some one else will have one to offer. We have no musical instruments, except an old and worn piano and the old graphophone speak of. A PATIENT.
 As the writer made the omission. found % often, of the name of tho friend who offered the photograph. have no way of knowing whether or not 1t has been given away. although think there is . strong probability that 1t has already been be- slowed elsewhere. still. cannot help be- lieving that this appeal will bring reply ~x-tlI foIl l>$ . NH nh af in readiness to be sent to tho tuberculosis camp The very name Is synonymous with pain and suffering and uncertainty and
The Birmingham age-herald., 1914-05-24

<I HAVE derived much help from the u letters you have printed in your Cor
 ner and now. having the opportunity
 to help some one. I am glad to avail myself of the chance. In recent issue L. M. P. asks for a recipe for hamburg loaf. The egg is what holds the meat to- gether and if properly seasoned the loaf is delicious. To two pounds of the chopped meat grate one small onion and cut fine a large sprig of parsley. Add a small cup of bread or cracker crumbs. one teaspoon of nutmeg. Mix all together with we'll beaten egg or a half cup of sweet milk Form into loaf and when it is in the pan place over the top a slice Of bacon or even a piece of the rind if it has little of the fat left on it. Have gocd hot oven and bake for thirty minutes. This is delicious. If some one who reads the page has single white or double blue or white violets would like to have some. None of the florists seems to have them in stock.
 '' MRS. E. E. e.
 Thank you very much for the recipe both in the name of L. M. F. and of the other houselaeepers who will be glad to get it. I fully indorse all you say of the excellence of the loaf when well seasoned. Have you ever tried serving fried bananas with 1t l? I have found these most pleasing accom- paniment I hope some one may be able to supply you with the violets you wish
 i: N
 Getting the Sampler Habit.
 .In your Corner I find an offer of cross- stitch patterns and canvas to work on for the value of postage. I have three girlies who want to learn cross-stitch 90 as 1 to get the sampler habit for the coming ] years. Will you let me have the patterns? Also do you know where one could set a roots or sli,s of the snowball jasmine, caly- I canthus. and honeysuckle? dear little \ woman has bought home. but misses these sweet ornaments of the garden. had sent E some plants from the nurseries from here. \ but they did not turn out we'll. The flower Al ing almond, which was a fine fiourishins V shrub. turned out to be grafted on privet; it grew privet one side and tiny almond on the ' other will gladly send postage for such plants and for one which is called the burn- ing bush. or Tor any plant which can be spared for this purpose. Will you send me the name of some invalid who wants cheer ing by pen? It may be German. l have three already who are giad to hear from me M '' MRS. F. H. k." VI am sorry you did not give the name of 1.-the friend who offered the cross-stitch pat terms and canvas. for as 1t is I am unable to find her. If you had only mentioned the signature she affixed to her letter could have put you in touch with her. I hope some one may see your request for the plants and be able to send them to your fnend. am sure some inva i'd who needs Eneerins will rec your kindly cfTnr and
The Birmingham age-herald., 1914-05-24

to of vinegar. When larger quantity Is desired the proportions may be followed The oil should have been kept the ice and the bowl, the vinegar, the spoon for stirring should all be chilled The dressing will thicken a little by stirring and lump of ice stirred about in the dressing will quicken the process thickening. When the dressing Is to be with rather tart tomatoes teaspoonful of white sugar may be put in for those who dislike acidy, but the dressing Is better without it to most tastes.
 The lovers onion will enjoy this dressing more drops of onion juice added to It or the in- the bowl rubbed with the half of cut onion before the dressing mixed, a clove of garlic may the way Sometimes this dressing Is by addition of drops of Worcestershire or chilli sauce tomato catsup but the French dressing pure simple made according to the di- rection given and Is admirable for almost any salad especially the green varieties.
 MAYONNAISE DRESSING.
 For mayonnaise dressing also the ingredients and the utensils be very cold The white and yolk of
The Birmingham age-herald., 1914-05-24

Without going to the bother of making baskets how delicious. wholesome. and inexpensive salads possible. Sliced tomatoes may be served plain with green salads other vegetables; cucumbers and to- make a combination, and others will suggest themselves from time time
 salad really good without a satisfactory dress ing French dressing with excellent salad is best for green salads, is digestble and costly than nayonnase. This is admirable for heavier substantial salads and it's place may taken by boiled dressings for those who do not like oil not in locality where 1t can be obtained pure and fresh.
 FRENCH DRESSING.
 half a teaspoon of salt eighth of teaspoon of pepper and tablespoon of vinegar into bowl and stir the salt dissolved; add three four tablespoons of salad oil as your dictates The oil prefers to have the dressing four parts oil to one vinegar especially if the vinegar is sharp. but the dressing may with three parts of oil
The Birmingham age-herald., 1914-05-24

boiling the fire, adding salt and to taste, unless the stock is sufficiently seasoned tablespoons of vinegar and of sherry and after staining the liquid through cloth setting it aside in cool place to form. When it begins to harden mold may be wet with cold little of the jelly turned into it, the cold into pieces arranged this with sliced boiled stoned olives, and minced pickles jelly poured in and the mold put in cold place until jelly Is firm enough to turn out dish and lettuce leaves with French mayonnaise boiled dressing
 Tomato jelly may be made in the same way, substi- tuting of well seasoned tomato liquor Tor the meat stock emitting the vinegar and the wine Chopped meat may be through this or through the meat jelly and 1t may be formed in tumblers to Ike individual molds
 Other filings besides may be employed for the raw boxes Cold green peas or string beans celery, diced cucumbers, shrimps haked cold fish are good Beets which have been boiled and peeled may also into baskets and stuffed with any of these filings.
The Birmingham age-herald., 1914-05-24
Something About inc Chayotc.

SOmetnng Hb0uI TIC OHdv0Ic.
 For long time have watched the Cor ner to see if you ever wrote of the vegetable pear or chayote, and not seeing any refer ence to it. conclude you are not familiar with 1t. If you were you would surely speak of it. particularly as substitute for meat In any event, l know you will be glad to receive some details about it. The plant on which the pear grows is l. rapidly growing vine bearing pears that weigh
The Birmingham age-herald., 1914-05-24

on this page we cannot afford space for repeating it. If you will write a request for the address of some one who can supply the instructions. Inclosing stamped en- velope, l shall be happy to put you into communication with her.