davidaulloa/AmericanStories huggingface dataset:
The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1914-07-09
MRS. BRYANAS
HUSBANDS AID
TAKES FULL CHARGE OF BONES
TIC AFFAIRS AND EVEN HELPS
}IfFr HIM HANDLE HIS COR
RESPONDENCE.. r.

Washington, d. EC.4-Clever, cap
able goodFnatured, Mrs. Bryan stands
between her husband, William Jen-
nings Bryan, and the coachman. the
chauffeur, the butcher, the baker
and the candlestick maker. ,as rg-.
That is, she issues the orders in
the household, pays the checks and
engages and dismisses all help.
But don't get the wrong impression
of her. She doesn't make that the
main issue of her daily life by any
means. She is so capable and efficient
"a housekeeper that she can do all
this admirably and btill give the
major part of her time to something
more interesting and less mundane.
Spends Summers in Study
For instance, Mrs. Bryan spends
each summer studying some standard
author. She is intellectual in her
tastes and delights in travel as we'll
as books.
Soon after her marriage the wife
of the present secretary of state
studied law and was admitted to the
bar in Nebraska. AT that time Mr..
Bryan was a practicing lawyer. Her
object in acquiring legal knowledge
was to be able to help her husband
with his work. No sooner had she fin
iished her law course, however, than
did Mr.. Bryan enter politics.
Always at Husbands Side.
Throughout the years of Mr.. Bry-
ans life his wife has been at his side.
She travels with him when he needs
her; assists in handling his vast cor-
lrespondence and in receiving the
scores of, visitors who come from all
parts of the country to see him.
AS the wife of the Secretary of
State she holds the place of first pro-
lminence among the cabinet women.
During the present season many So
cial duties devolved upon her.
The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1914-07-09

the state. and by the demonstration
of the government bureau to be held
at an early date probably at Nit
chell. This preventive work, and
the general knowledge which will be
spread by the schools of instruction
and the demonstrations the board
hopes will check the ravages of the
disease which has been so destruc-
tive to hogs in this state the past
year.
The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1914-07-09

Miss Doris Lippman. a Girl Scout. Of savannah, Ga, has received from
the National Red Cross Society a prize Of fifty dollars for heroic conduct
resulting in the saving of a human life. This is the first award made to the
Girl Scouts by the National Red Cross, and announcement was made from
national headquarters in Washington. The man saved by Miss Lippman M
overcome with gas while digging a well. Miss Lippman together with a num-
Der Of other girls, n spending son time n a farm car Augusta when
the incident occurred. Through prompt use of the rules taught her by her
organization Miss Lippman succeeded In rcvving the man by means of the
"Syyestcr" method OF artificial respiration. ut was just a Ease of opportunity
and being prepared said Miss Ilppman. She Is eighteen years Of ag.
The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1914-07-09
PErIrIoN FOR DISCHARGE.

In Bankruptcy No. 1874.
In the district court of the United
States for the district of South Da-
kota, Southern District.
lin the matter of Joseph Oswald,
bankrupt. 'esg
To the Hon. James d. Elliott. judge
of the district court of the United
States for The District of South Da-
kota:
Joseph Oswald of Mitchell, in the
County of Dawson, State of South
Dakota, in said district, respectfully
represents that on the 18th day of
January last past he was duly ad-
judged a. bankrupt under the acts of
congress relating to bankruptcy;
that he has duly surrendered all his
property and rights of property and
has fully complied with all of the
requirements of said acts and of the
orders of the court touching his bank
ruptcy. t a
Wherefore, he prays that he may
be decreed by the court to have a full
discharge from all debts proyable
against his estate under said bank
ruptcy acts, except such debts as are
exempt by law from such discharge.
Dated this 18th day of May, A. D.,
1914. s3bG n
Joseph Oswald,
Bankrupt.
District of South Dakota, County
of Dawson, IS. 80 asffIs
Joseph Oswald being first duly
sworn on oath deposes and states
that he has read the above and fore
going petition and knows the con-
tents thereof, and that the same is
true as he verify believes.
Joseph Oswald,
Subscribed and sworn to before me
this 25th day Of May, A. D., 1914.
Geo. E. Foster,
Notary Public, Dawson County,
South Dakota.
(Seal)
Order of Notice Thereon.
District of South Dakota. So.
On this 9Th day Of July, A. D.,
1914, on reading the foregoing pc
tition, it. is
Ordered by the court. that a hear
ing be had upon the same on the
9TH day of September, A. D., 1914,
before said court, at Sioux Falls, in
said district, at 10 o'clock in the fore
noon; and that notice thereof be pub
lished twice in The Mitchell Capital,
a; newspaper printed at Mitchell in
said district. and that all known Gre
ditors and other persons in interest
may appear at the said time and place
ana snow cause. il any they have,
why the prayer of the, said petitioner
should not be granted.
And 1t is further ordered by the
court. that the clerk shall, upon pay
ment by the Or his atfor.
ney. of the actual expense thereof.
send by mail to all known creditors,
copies of said petition and this order,
addressed to them at their places of
residence as stated.
Witness, the Honorable James D.
Elliott. Judge of the said court, and
the seal thereof, at Sioux Falls, in
said district, on the 9Th day Of July,
A. D., 1914.
Oliver 8. Pendar.
|s.r By G. 8, schyars, Deputy sasty.
$0C0ty tf sF.sEl--r ? E44Ls. 49, Ans
The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1914-07-09

Butte by auto. The party will be
composed OF General Mills. General
Charles Morton. w. M.'Camp, OF Chi
cagc; and Doanes Robinson OF this
city. General Mills is now so years
old and General Morton now 10 years
OF age. and they are going over some
OF the. scenes OF their early campaign
Ing among the Sioux Indians.
The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1914-07-09
MADlSONssWETS'
WIN IN COURT
JIIDGE .JONES esQ1BEs COUNTY
COMMISSIONERS FOR REFUS-
w ING NOsARRROvE SALOON
BONDS.

Madison, s.. D.4As the result of a
hearing before Judge Jones, of the
state circuit court, the "wets'a OF
Madison have won a pronounced VIC
borrower the "drys" and one result
OF the victory was the reopening on
Saturday. Of the saloons, which had
been closed for some time. e@
The "wets" won out at the saloon
license election held In April, being
a few votes to the good after a hard
fight. In due time. the city council
granted the legal number of licenses
for saloons, and those to whom the
licenses were granted prepared the
necessary bonds required by the state
liquor license law.
Bfore the saloons could legally op-
EN- it was necessary that these bonds
be approved by the board of county
commissioners Of Lake county. When
the matter vas brought before the
board the members recently declined
to approve the bonds, and accordingly
the saloons could not be opened july
II the date fixed In the licenses
which had been granted the apple
ants by the city council.
The liquor, interests then com
menced an action before Judge Jone,
BY which they sought to secure an
order compelling the county commits;
sfoners to approve tho bonds. ,Aftel
the hearing, which took place before
Judge Jones Friday afternoon. Judge
Jones expressed himself In forcibls
terms in connection with the failure
OF the county commissioners to ap
prove the bonds, whose legality hat
not been questioned. In effect Judge
Jones informed the county commits.
sioners that II their consciences pre-
vented them from approving thu
bonds for saloons they should resigr
their office.
The members Of the board decid
ed they did not wish to retire from
office Just yet, and accordingly the,
held q meeting Friday evening an,
approved the bonds.
The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1914-07-09
HUDSON'S OFFICIALS ALL OUT;
NO SALOONS FOR TWO YEARS

ENA- 1NGv
Hudson, 8. D.-By a decision rem
|dered by Judge Jones, OF the state
circuit court, Hudson not only will
be without saloons during the COM
ing year, but for the coming two
years. and the present town officials
are held to Illegally hold their offices
because the town clerk failed to reg
lister the voters.
Under the decision the only par
sons who can legally transact the
business of the town are the city of
ficials who we're elected in 1911, the
election since then being held to be
illegal.
The decision Is far-reaching. Under
1t Hudson cannot have saloons this
year or during the new fiscal year
commencing July I, 1915, because
the voters who are freeholders and
eligible as signers Of petitions for
the calling OF elections to vote on
the saloon license question must be
registered in the town clerks books
at least n year before the next cleo
ton, and as9over two months OF this
time already has expired nothing can
he done until 1915 In references to
having saloon license question voted
on and saloons again provided for in
nan E-aITs-sSsap - .sA. <s@tye II. 4.A@-11a
Evening star., 1914-01-11
Something About Cheese

hand for all sorts of favoring and sea-
soning. AS 1t is very hara. it must be
finely grated when it is used.
Parmesan can be served, grated, with
soups or after dessert with crackers, or
with crackers to accompany salad. 1t Is
the sort of cheese that is called for in
dishes cooked ''au gratin." In these
dishes-maccaroni, potatoes. cauliflower-
1t should be finely grated and cooked
only few moments, as in this form it
is highly digestibie. Cheese that has un-
dergone long exposure to heat is indi-
gestible.
Swiss cheese is named according to the
province in Switzerland from which 1t
comes-gruyere, for instance, being a
well known sort. All the Swiss cheeses
have mild sweet taste and show many
large holes. Good Swiss cheese is made
in many places outside of Switzerland.
and there are several good domestic
makes.
X y
1t is served in slices. Dotted with made
mustard and placed between slices of
white or rye bread Swiss cheese makes
nourishing and delicious sandwiches.
Cheese fondu is staple dish In Switz-
erland. Here Is an old recipe for this
delicious dish that calls for gruyere: Al
low one egg for each person who Is to
partake of the fondu and the weight Of
third of the eggs in cheese. Beat the
eggs thoroughly. and add half as much
butter, by weight, as there is cheese.
Crate the cheese. or. if it is too soft to
crate, break it in small pieces, and add
it to the eggs and butter. Put over the
fire and stir carefully until the mixture
is like custard. creamy and smooth. Then
season with salt and serve Immediately.
Edam or Dutch cheese is made from
milk rather poor in fat and the red that
appears on the outside of the cheeses is
produced with ochre dye. Edam cheese
is served with salad or after dessert.
The top of the cheese should be cut off
and the cheese should be wrapped In a
folded napkin and put on a plate, or else
put in silver holder. long cheese
spoon or scoop is passed with it,
Cream cheese is domestic cheese made
with cream, and pot cheese is generally
made with milk. Both can be served in
small balls with salad, or can be spread
on waters or Biscuit and eaten with
marmalade or barbecue jelly or jam
They are much improved by the addi-
ton Of little fresh cream or melted
butter. pepper and salt.
The various soft cheeses that are sold
in small jars are passed in these same
jars, with a spoon.
cheese is served in cubes. 1t can be
dried, grated and substituted Tor Far
mesan cheese in cooking.
Evening star., 1914-01-11

slices of lemon and sprig of mint to
each one. Put in a couple of spoonfuls of
mint and lemon mixture and fill each one
with ginger ale.
Pineapple punch-One cup of sugar. one
cup of canned pineapple. one cup Of wa
ter, the juice of two lemons. Boil the su-
gar and water until it spins a light
thread. Put the pineapple through the
fruit press and add to the sirup with the
Juice of the lemons When ready to
serve, add water and sugar, if needed, to
taste. Serve ice cold.
Strawberry cocktail-One quart of can
ned Strawberries, the juice of two lem
ons, one quart of cold water, two cups OF
sugar. Mash the berries, add the water
and lemon juice, and let it stand two
hours. Strain, add sugar, stir until 1t is
dissolved. and let the liquid stand on ice
for an hour. Serve with shaved ice. and
put two or three berries on the top. Io
be served at beginning of luncheon.
Sherry cobbler-Cut several slices of
pineapple in quarters. add lemon and
orange sliced thin, one-half cup of pow
dered sugar, one tumbler of sherry wine,
ice water and pounded ice Take a wide
mouthed pitcher and lay the sliced fruit
in order at the bottom. sprinkling sugar
and pounded ice between the layers.
Cover with sugar and ice and let all
stand together for five minutes. Now
add two tumblers of water and all the
the quart pitcher nearly full of pounded
ice, pour in the wine and stir up from
the bottom until the ingredients are
thoroughly mixed. When pouring it out,
put a slice of each fruit in each goblet
before adding the liquid.
Evening star., 1914-01-11
New Style Buttons.

A MBER is very much favored in beads.
"a hair ornaments and buttons. Amber
buttons are effective with a cluster OF
rhinestones in the center.
celluloid buttons are mottled to match
every kind of cloth worn. showing from
two to five shades.
Jet faceted buttons are plain and also in
combination with rhinestones. The stones
are on the rim. in the center and scat
tered In the same way as jewels are set
Small crystal buttons in bright blue.
green, red, pink, yellow and Lavender
shades show up prettily with the crystal
sparkle over them They give a gayness
to wolfe. crepe de chine, chiffon and lace
waists that some of these white waists
need. From three to five large buttons.
resembling jewels, are used to fasten gir-
dies.
The fashionable plaid skirts now worn
are much improved by the addition OF
buttons down the side or front opening.
Shaded celluloiid buttons can be matched
up to harmonize with the plaid
Evening star., 1914-01-11
Short Cuts for H@ws@k@@p@rs

and place them in borax water.
Rub white soap over them on both
sides and wash in the usual manner.
Then turn and wash them on the right
side Rinse in warm water and dry
in the house This will keep them
from getting harsh.
When hanging out clothes first snake
out all the twists and folds before drop
ping the clothes into the basket. and they
can then be hung up quickly and with
out waving the arms about in the cold.
All small articles, as handkerchiefs, col
lars and cuffs, etc, may be pinned with
safety pins or patent clothespins to
strip of muslin, and all be securely hung
up together so that they cannot blow
down The safety pins can be pushed
through the buttonholes SO as not to
make holes in the articles. Coat hangers
covered with muslin are handy to dry
waists and children's dresses indoors.
Stretch wire near the stove and place
dozen or more articles together. A
handful of salt in the last rinsing water
will prevent clothes from freezing when
hung outdoors. 1t is a safe precaution
to launder readymade garments before
wearing them.
When the rubber rolls Of a wrtnger be-
come too badly worn to use they may be
renewed with white felt Cut the felt so
that it will exactly cover the rolls with
out tapping the edges. and sew together
with close, even stitches. wringer
renewed in this way should last an in
definite length of time and give as good
satisfaction as when new.
Evening star., 1914-01-11
WINTER BEVERAGES

half the mixture while beating constantly
three-fourths of a cup of cold milk. Turn
into glass and pile the remainder of
the liquid on top.
Egg milk shake-Put two tablespoonfuls
of finely crushed ice in glass. Add two
and one-half tablespoonfuls OF sirup, one
egg and two-thirds of a cupful of milk.
Shake thoroughly and strain into a glass
for serving. A little nutmeg or cinnamon
may be added.
Banana cup-Mix the juice of one
orange with one cup and half Of grape
juice, water. sugar and four sliced ba-
nanas Boil and strain. Top with whip
ped cream and diced bananas.
Victoria punch-Pour one cup of hot
tea infusion over one cup of fine granu-
lated sugar. and as soon as the sugar is
dissolved add three-fourths of a cup of
orange juice and one-third Of a cup of
lemon juice. Strain over ice and just be-
| fore serving add a pint of ginger ale and
| one of carbonated water. Garnish with a
| few thin slices of orange from which the
seeds have been removed. The ginger ale
gives a delightful sparkle
Ginger ale mint punch-Crush, but do
not mash, one bunch of mint with six
lemons sliced thin. Add one cup and a
| half of sirup, two or three whole cloves,
and strain into a glass pitcher. Fill
] glasses with scraped Ice and a few tiny
Evening star., 1914-01-11
Dress Accessories.

FLOWER in your buttonhole is the
"A correct thing to wear with tailor
made costume, and in the evening finish
off your toilet with a gorgeous flower
There are camelias, magnolias. velve,
roses and flowers in tulle and chiffon
Some have fur hearts and tulle petals
surrounded with paste rhinestones. There
are also flowers made entirely Of fur:
anemones in ermine, to be placed OF
black velvet hats. and roses in chiffon
edged with skunk for the adornment OF
evening dresses For the latter. flowers
of white lace are also worn, rhinestone
cabochons skillfully placed. Initiating
dewdrops Then there are flowers made
entirely of beads or spangles in an in
finite variety of colors.
great novelty at present is that of
feather flowers. A big chrysanthemum
in ostrich feathers with the hearts
formed of close cut black or yellow
feathers is very handsome. Such flowers
are worn on hats, fur collars and muns.
There are pansies made of tiny duck S
feathers fastened together in tints shad-
ing from violet to yellow. Some are
tinted In the most delicate shades. imitat-
ing nature perfectly.
Charming tea roses. artistic pansies,
gigantic chrysanthemums. etc, are made
of lace, and there are small roses made
Of feathers pasted and cut short, and
roses of chiffon edged with small bands
of fur. A very handsome bouquet for
the bodice is Il 7de of ostrich feathers
and panses made of clipped feathers in
colors true to nature.
Evening star., 1914-01-11
CARD INDEX FOR
COOKING RECIPES

KIO cook book in the world can ever
~ compare with one you make for
yourself. and the best cook book Is not a
book at all, but a card index arrange
ment of recipes If you can buy a box
and the cards, so much the better but If
you cannot, do not let that hinder you
from having one.
Any pasteboard box which is three
inches deep, four or five broad and
twelve or fifteen long will answer per-
fectly. A corset box is ideal. or a slip
per box can be used. Buy little blocks
or pads of paper as near the size of the
box as you can find them. They must
fit into 1t easily and be neither too loose
nor too tight. On these you will write
your recipe. For the initial cards get
bristol board and cut it yourself making
the pieces half an inch higher than the
paper slips, so that they will stand up
above them and thus show their head
ings. which you will write on them close
to the top.
Instead of alphabetical arrangement,
group the recipes under their respective
places in the bill of fare Let SOUPS come
first. then fish. then entrees, and SO on.
At the end. after passing the desserts,
put the miscellaneous groups. The most
convenient arrangement will soon sug-
gest itself after the plan Is tried, and
you Will wonder how you were ever able
to keep recipes In any other way
The card system may be added to or
taken from at any time without incon-
venience, and the card bearing the par ic-
ular recipe that is wanted may be taken
out and laid in plain sight while it is in
use. where it will stay. instead Of rackina
| ones nerves and patience by eiuding the
| gaze when the hands are -four covered
as the pages of a book have a way Of do
ing. Invariably they close up at the cru.
| cial moment.
Do not keep a quantity of recipes which
you never use. Try new thing well and
! If it is satisfactory add i. to your collec-
| ton; II not, throw II out. With the card
system additions 10 or comments upon a
recipe are easily made. a new card beins
written and the old one thrown away II
| you discover an improvement upon the
original directions.
Evening star., 1914-01-11
~URING the winter season there is a
demand for recipes for beverages

~URING the winter season there Is a
demand for recipes for beverages
which can be served at afternoon
and evening receptions. Grape nectar is
a delicious drink for such occasions. Take
one pound of sugar, one cup OF water the
1uice Of six lemons and one quart Of un-
sweetened grape juice. Boil the sugar and
water until it spins a thread when drop
ped from a spoon. Take from the fire
and when cool add the juice of the lemon
and grape juice and let 1t stand over
night Add charged water when ready
to serve.
Temperance julep-If dried or green
mint is not obtainable use the essence.
Be careful in using oil of mint. as it is
very strong. few drops will impart the
desired flavor. One cup of sugar. one gill
of strawberry juice, the Juice Of four lem
ons, two cups of cold water. one cup of
hot water for dissolving the sugar, one
gill of raspberry Juice and shaven ice.
Serve in small glasses
Cocoa eggnog-Beat the white Of one
exK until stiff and gradually add while
beating constantly one teaspoonfui of
sugar, one teaspoonful of breakfast cocoa
and a few grains OF salt, Ada to one