davidaulloa/AmericanStories huggingface dataset:
TaÌˆgliche Omaha tribuÌˆne. [volume] (Omaha, Nebr.) 1912-1926, 1915-07-12

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TaÌˆgliche Omaha tribuÌˆne. [volume] (Omaha, Nebr.) 1912-1926, 1915-07-12

geruft eud BEL einfdufen oui
Die 0Eri6lne".
TaÌˆgliche Omaha tribuÌˆne. [volume] (Omaha, Nebr.) 1912-1926, 1915-07-12

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The Bridgeport evening farmer., 1915-11-03
Three Excellent Pickle Recipes

To 500 small cucumbers take three quarts of cider vinegar, add two ounces each of cinnamon, aIIspice and cloves. three pounds of light brown sugar and a few tiny red peppers. Let the cucurnbers stand overnight in salt and water and then put them in the cold vinegar and bring to a boil. After the boiling begins cook them twenty minutes more.
 Ripe Tomato Soy.
 This Is excellent for cold meats and hot fish, and many delicious appetizers can be made with soy for a basis. A tablespoonful of it put into the dress ing of a fish hors d'oeuvre gives a de- licious taste.
 To one peck of. tomatoes. peeled and sliced, put eight onions. sliced thin and one cupfuI of salt. Let the mixture stand twenty-four hours and then drain off all the liquor. Then to the tomatoes and onions add two quarts of vinegar and one tablespoonful each of ground mustard, ginger, cloves and ail- spice and cayenne pepper to taste, Many persons use half a tablespoonful of the cayenne. as the peppery quality is thought the chief charm of soy. Stew slowly for three hours and when nearly done add two pounds of sugar and one fourth pound of white mustard seed. Put in jars while hot.
The Bridgeport evening farmer., 1915-11-03
To Counteract Fatigue Try Sugar

! F we all understood the proper duty
 and function of sugar we should probably be a healthier nation The trouble with sugar is that most of us eat it in such a way and at such a time that it spells our appetite for more sub stantiaI food.
 But sugar. in spite of all the harm that it does when eaten in excess, should be recognized as one of the greatest helps in. counteraeting fatigue. It is so recognized among the armies at war in Europe. Sweet and milk chocolate are supplied 1iberally to the soldiers as much for the sugar as for the chocolate. And various sorts of sugar candy are given to them. And some women. desirous to help the sol diers to the best of their ability heard of this demand for sweets and turned their attention from knitting needles and worsteds to candy kettles and sugar and turned out homemade fudge by the pound for the soldiers.
 All of us who have heard a certain lecturer on mountain climbing talk know how often she pauses to say that at just that point she stopped to nib bIe a cake of a famous brand milk chocolate. At the boys and girls camps throughout the country cake of choc- olate is the usual accompaniment of a hike, and it is the sugar as well as the chocolate that is useful.
 For sugar gives quick results in
The Bridgeport evening farmer., 1915-11-03

V T is very Interesting to watch how
 American designers have, arisen
 to meet the unusual coalitions rlsian world of fashions. In all cases they have proved themselves able to weather the paucity of ideas from Paris. to adapt those reaching us to the individual needs and tenlperaments of American women and in many cases even to better imported models. Even LHcile's hoopskirt mode introduced last spring and adopted this fall by such houses as Paquin, Cal1ot, Jenny and Worth. has been adapted by Amer ican, designers who have mastered it tn that it now plays an important part in maintaining the fluff and frills of our evening frocks. Perhaps this all means at length American fashions for Amer fcan women, although certain of us still feer that we can never exist without the incomp parable grace and charm of Paris made gowns.
 At any rate, we are rapidly acquiring over here the spirit and method of been practiced abroad, and despite our mistakes American designers are seen to be progressing as creators of, beau. tifI1l modes and fancies. Experts even go so far as to say that our fabric manufacturers at this very minute are producing broadcloths, silks and nov city materials. superior in texture. fin lish. color and design to those which are being imported.
 One of our beautiful evening froclSs
The Bridgeport evening farmer., 1915-11-03
Charm of a Well
 .MOduldted Voice

| BUSINESS men know well the value 2 of a well modulated voice and are , literally unable to turn away an agent who uses it to advantage. Why then do women pay so little attention to | their voices? Is it because. they ig
 nore the importance of it. or is it lack
 of training during childhood? It may be both; it may be also the climate here in America, for even an Italian laborer
 has an agreeable voice, decidedly su- per1or to that of many a refined Ameri-S
 can woman. When children screech on streets and in railway and trolley | cars as if they owned the latter, lack of training is usually responsible for the
 prevailing harshness of voices. The
 school system which exacts a constant overstrain of the child's voice is also
 another factor which is most deplor- able. If the English pronunciation is
 regarded as soft. it is largely due to
 the fact that children are never allow ed to raise their voices above the ordi- nary level a most soothing and appre- ciabIe rule. Even in our so called
 "elocution schools children are asked to strain their voices, and the main factor, that of modulating and soften ing them, is completely overlooked. It is most unfortunate for any woman to have a harsh voice, and yet how many are so afflicted without being aware of it! If you consider that a soft voice SOOS Au1CLSI IIIeA1A SOONS AOO1No eN1iA tAAAS clothes it seems worth while to lay stress on it in the education of our boys and girls, for it is something that costs nothing but a. little self control and self observance and is as iTnpor- tant as good grammar.
 Hoarseness in children is almost gen eral in some parts of this country ow- ing to climatic conditions, but it is an ailment which can be cured with the advice of the physician care and pa tience. If not attended to in time it may result in chronic hoarseness and spoil the quality of the voice forever. Plenty of fresh air, waIkigg or sleep ing, and constant gargli14g with cold salt water before retiring and on ris- ing are excellent precautions
The Bridgeport evening farmer., 1915-11-03

served usually with creamy soups.
 Glaze is stock reduced by boiling to a stiff jelly.
 Ma1gre means meagre, or made with out meat, so soup maigre is made without meat.
 MaEinate means to steep in a sea- soning, as oil or oil and vinegar.
 Petits fours are little cakes. E Piece de resistance is the main dish of the meal. Ns
 Potage is a thick soup.
 Puree is a pulp pressed through a sieve.
 Ramek1ns are cheese souff1es served in china or paper cases, and hence the china dishes in which souff1es are cooked.
 Ragout is highly seasoned and rich stew or hash.
 Rissoles are bits of pastry contain ing rnince of fish or meat, rolled and fried.
 saute means fried brown in. shallow fat
The Bridgeport evening farmer., 1915-11-03

is developed in white tuIle and silver metal cloth over foundation of flesh colored pussy willow satin. The sim pie bodice has a crush girdle of metal cloth and is charmingly finished with a garland of French roses extending from the left shoulder and trailing down the right side front. A heavy lace finishes the bottom of the short skirt, which has a tunic of tulle falling in four points. The edge of the tunic is fin ished with a narrow metal cloth band ing. Many of the evening gowns shown by Paquin have abundance of flowers as hnishes--belts of flowers, festoons and garlands around the shirts and, clusters of flowers catching up fluffy effects. American women will gladly adapt this charming fad when they realize that hundreds of women in Paris are earning their living making these flowers.
 Our other dance frock is of palest pink silk net oversa slightly deeper pink satip foundation. The skirt ripples and ends in narrow ruffles at the hem, with just a suggestion of the pannier drape over the hips. The very decollete bod ice is finished with an unusual "sache
The Bridgeport evening farmer., 1915-11-03

misplaced muffs. They may be bought or ordered in sets. One set comes hat and huff, with Iuxuriant, detachable cuffs and collar of fur. Another set Is huff, cuffs and collar.
 Velvet, plain or crossed by narrow fur strips, is used for the high collars when fur is not worn, Stock collars heavily hand embroidered. are' com bined with a darker tone satin on the day blouse. and lace collars, used on the more elaborate frOcks, are opened in front.
 B1uish mauve Is a new shade The Watteau idea, of light pink and blue is seen in glace effects, embrOideFies. brooches, etc. Bright yellow and deep flesh shades appear as f1nishings of navy blue gowns. Black and white is still smart. Sand color and horizon blue blend well, as do also the palest pas tel blue and deep old rose. Make com bined with bottle or Russian green tones up the sombeP effect at once Three new shades are currant black berry and mulberry. These colors are exquisite in velvet and also look well in wooIen and silk dress goods. Ali shades of purple will be worn, lavender and rnauve for evening coats. Suits are made of navy, black, graphite gray bottle and Russian green, African brown, mahogany or mulberry dark metal shades of gray and grayish blue Deep purple suits are trimmed WltE beaver fur and ermine.
The Bridgeport evening farmer., 1915-11-03
ETIQUETTE RULES

FENHE proper place for a woman in her
 own automobile or carriage or box at the opera is the right hand corner People in this country are not so par ticular about this as are English and continentaIs. but it is a point worth observing by those who wish to give form and elegance to the daily conduo& of life. Ceremony and punctiIio- can be carried too far. as in India, where the laws governing the manners and practices of the various castes are complicated to an exasperating point But a society entirely devoid of eti- quette fs~apt to be crude. rude and un- graceful. To draw a line between that ceremonial which makes it a capital of fense for a subject to look at the lama of Tibet and the nannerless state of a mining camp is perfectly possible achievement
The Bridgeport evening farmer., 1915-11-03

gown is faced with pale pink velvet Of our two suits one is sernitaiIored a Russian green broadcIoth with nili- tary braid on the front of the coat The choker collar is of gray astrakhan fur, and the skirt is plain, full and short. The other design is of navy
 gaberdfne. a dressy suit richly trim
 med with black silk braid and a silk
 tassel that appears to fasten the coat in spite of the blue bone buttons down
 a little vest of old rose broadc1oth. The daring collar curving- upward about the throat is of champagne colored satin faced with old rose broadcloth. With the faring sleeve we have mod ish suit for dressy wear.
 Two more new effects are the black and white ostrich boa with it's smart
 tassels of black and white silk braid, so suitable till cold weather demands
 furs, and the tall hat of velvet, with a fancy band of moire ribbon and a fetching jet pin well placed. This hat is another step in the evolution of the fiat sailor becoming chimney pot.
 High collars were noted on the model dresses at almost all the Paris houses.
 On the suits and outside wraps they
 are mostly of fur. These high fur col lars are cholzer shape, muff1ing the chin. and are so huge they look like
The Bridgeport evening farmer., 1915-11-03
Those Fancy French Terms

4 SPEC is A savory jelly. Usually it
 is made with meat stock. and vege- tables or meat is prepared with it while it Is hot and liquid and inserted before 1t has cooled and hardened
 Au gratin is a term applied to a dish baked with crumbs or cheese and sauce and served in the dish in which it is baked.
 Bain marie is the French name for a double boi1er-a dish kept hot over boiling water.
 Praise means to smother or cook closely covered with vegetables and herbs.
 Canapes are appetizers composed of some dainty spread or set on a small piece of toast.
 Croutades are forms of fried bread in which minced or stewed meat is served.
 cannelon is a piece of meat stuffed and rolled.
 Croutons are dice of dried bread browned in fat or in the oven and
The Bridgeport evening farmer., 1915-11-03
Time to Start
 Your Tea Table

GETNHE charm of the tea table, says
 an up to date bride, Ties in it's readiness to serve fragrant cup at, a moments notice. When a friend drops in for q cali late in the afternoon the tea table is the social meeting place. My table occupies the cozy corner. where a vase of flowers lends the ar 6stic touch for such charming chats RsTwe have.
 s'The electric tea samovar gives the needed comfort. It is a luxury, in deed, to sit at the table and prepare Ede cup that cheers. But if water must be heated in the kitchen or an alcohol lamp filled and match found the whole spirit of the charming cere- mony is lost in the shortcomings of unpreparedness.1
 The flavor is the main thing to be Considered in brewing good cup of tea, and the art is to secure a maxi mum of fragrance with the least amount of tannin. The mafn~points main on he~1eaves more than from three to i've minutes and that the tea pot should be thoroughly heated, be- cause it is only at, the boiling point that some of the volatile essence of the leaves may be properly extracted. si4
 In the electric tea sarnovar chain passing through the cover to the wa
 
 ball in which the tea leaves are placed. The tea ball is then drawn up into the cover of~t1e sanovar and is not low arod into the water vessel until the water boils. This happens in about eight or ten minutes after the current Is switched on, according to the quan- tity of water to be heated. As soon as the water boIls the tea ball is lowered Into the hot water and allowed to re- main there from three to i've minutes until the infusion is sufficiently fra grant, when the ball is again drawn up into the cover of the samovar by means of the chain. Tea made in this way is free from tannin and is infinitely su- perior to tea made in a pot in which the leaves are permitted to soak in definitely.
 dainty teacloth. a pretty plate of thin sandwiches. with dliers really ap- petizing, or a china basket of tasty cakes, and witty conversation flows as tea from the spout.
The Bridgeport evening farmer., 1915-11-03
Chowchow.

ChoWchow.
 ON cold meat days chowchow comes
 in very handy, taking the place of salad or more expensive appetizer. Enough of the pickle, too, can be made for a dollar to last all winter./
 Chop one peck of green tomatoes, one half peck of ripe tomatoes, six onions, three small heads of cabbage, one dozen green peppers, with the seeds of each kind removed. Sprinkle with salt and put in a bag coarse enough for the liquid to drain through. Hang the bag over d wide tin pan and let the draining go on all night. In the morning put the drained vegetables into a porcelain lined kettle with two pounds of brown sugar, one-han tea cupful of grated horseradish and one teaspoonful each of ground black pep per, mustard, whole white mustard seed, mace and celery seed. Cover with good cider vinegar and boil till clear. Seal hot in jars with tightly fit ting covers.
 Sweet Cucumber Pickles.
 To many tastes sweet pickles are far more acceptable than acid ones, and they always seem much more of a dainty than the sharper sort If tender and well srweetened and spiced they often seem like delicious preserves.
The Bridgeport evening farmer., 1915-11-03

energy. If you are very tired and nib- bIe a bit of sweet or milk chocolate or eat a couple of Jumps of sugar or eat any candy you will feel within a very few moments noticeably refreshed And the tired shopper who has not time to stop for~lUncheon could gain strength for the rest of her work if she would eat a cake of chocolate or some candy and sit still for ten minutes.
The Bridgeport evening farmer., 1915-11-03

1arIy, with a wide crush gfr1le beauti-
 fully finished with metal embroidery. The simple bodice and oddly shaped sleeves. which are corded, are trimmed with black satin ball buttons. The dainty collar and cuffs of white georgette crape are outlined with black val lace. The other afternoon frock is
The Bridgeport evening farmer., 1915-11-03

drape,' which gives glirnpses of an elaborate opalescent beaded girdle, while long beaded end falls the length of the skirt. This makes a delightful design for the debutante.
 The illustration of the rather con- servative afternoon gown features black satin tunic that drapes irregu-
The Bridgeport evening farmer., 1915-11-03

decidedly juvenile, an 1ndestructfble navy blue voile with a. full tucked skirt finished with a shirred yoke and a taf- feta hem. The simple long sleeved bodice has 8 smart yoke of white georgette crape finished with self but tons and a jaunty little apron effect The saucy poke that goes, with this
The Bridgeport evening farmer., 1915-11-03

TNHIS handmade combination of sheer
 batiste has for its distinction good cut, hand tucking, val insertion and edging. Little dashes and parallels of finest hand embroidery add the last finish with small knots of paIest pink ribbon. If any one finds this too eIabo- rate for daily wear she may still adapt the good lines and cut to line dimity or an excellent quality of longcloth.
The Bridgeport evening farmer., 1915-11-03

Stenciled designs on, candle shades are most alluring. especially if the de- sign on the shade appears on pillows, runners and hangings in the room.
Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1915-10-08
TRIPLES SHOULD NOT WORRY
Those Who Are Able to Make the
Best Of Everything Get Most
Happiness Out Of Life.

Do not worry about tribes. Perhaps
your new suit isn't so stylish as your
friends. What OF It? Yours is what
1t seemed best to choose when you
bought it. Make yourself so agreeable
That folk will forget your clothes.
Perhaps some member of your club
gave more elegant entertainment
than you. What Of it? You did what
was convenient and entertained
friends who enjoyed your hospitality.
The pleasure Of an entertainment does
not depend on what one eats, so much
as on the little personal attentions, the
seeing that no one feels neglected.
Perhaps you missed smile or recog-
milton on meeting a friend. What of
It? Smile the more cordially when
you next meet. Your friend may have
been absorbed in some important
thought. Possibly there was anxiety
on his mind. Many reasons may have
caused seeming neglect. There are
numberless little mishaps in every
family; china is broken, garments
torn, food overdone or undone, books
or papers mislaid. Why fret about it?
Make the best of it and let good ma
ture send the inconvenience to obliv-
ion. Why wear out nerve and heart
over small affairs? There are great
things in life enough to give anxiety.
1t is wiser to save mental strength and
nerve to meet them Make the best
OF any happening. Watch for the
things than can give even a passing
joy and let these things put annoy
ances in the shade. Forget triling
Observation-Disclosures Journal.
Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1915-10-08
Why Dickens Ia Beloved.

One of the things that makes
Charles Dickens novels precious 10 us
is that the taste and liking for his
work is one that we can share with
almos. everybody.
A cultivated taste, in literature or
any other form of art, tends to isolate
us more and more from the mass of
our fellow men. 1t is impossible that
it should be otherwise.
But there are some things which the
mind does not drop in the course of
it's progress, and for those of us who
were brought up on his books the
taste for Dickens is one of these
things.
aOne by one, other idols of our youth
depart, but he remains-not too great,
like Shakespeare, to be our intimate
friend and companion, but offering us
always homely and satisfying enter
tainment wherever the travelling thea
ter may be set UP.
Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1915-10-08
THE BROKEN ARROW.

John and Frank lived in a. cabin on
the prairie. This was many years ago,
when the Indians were not as friendly
with the white man as they are now,
for they thought he had taken their
hunting grounds from them and left
them without home, and every white
man they saw they shot at with their
bows and arrows, or, if they found his
home. they would burn it and kill all
the people.
John and Frank drove many miles
with their father and mother in
big wagon called prairie schooner
and drawn by two horses. 1t had
covering of sailcloth that kept out
the rain, and all their cooking uten-
sils and bedding, as well as other
things, were carried in there. 1t took
many days to reach the place where
their father had intended to locate,
and some nights they made their beds
on the ground and other times in the
wagon, but they enjoyed it. and, best
of all, the cooking was done over a
fire built upon the ground.
After they reached the place it was
long time before they had house
or cabin, and they had only two rooms
when it was finished. There a place