davidaulloa/AmericanStories huggingface dataset:
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

the explanations Of some Of 'em myself
Washington Post
DO you think Il profitable for man
TO be a chauffeur
well, Il is a business in which he can
certainly manage to raise the dust -
Baltimore American.
Pa, what is affectation?''
"Affectation my bow Is carving three
extra tires on an automobile that never
gets more than four blocks away from
a garage. "-Detroit Free Press.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10
EDITORIAL sIFTINGs.

Cleveland Plain Dealer; One gets new
idea OF the horrors OF war by observing
the spirit with which public service
company goes at the task OF digging a
trench in a downtown street.
Boston Transcript: The announcement
that the duke Of Manchester Ia bankrupt
for 100000 u coupled with the state
ment that he Is about 10 undergo an
operation. AS he Is too poor for appen-
dieitis he Is probably going to have
tooth pulled.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

''The little dinners" at which corporation
agents act as host for Legislators bloom with
undiminished luxuriance at New England state
capitals. Several functions Of this kind
brighten the court records in the New Haven
case. and give assurances OF unfaiing esteem
for the social amenities OF tweedledum and
tweedledee.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

Seven lieutenants of the army aviation corps
lost their lives IN the last thirty months. The
melancholy record brings into light the tragic
results OF boosting amateurs into the flying
corps for the purpose OF securing higher pay.
Enough has been revealed In pending court
martial cases to warrant thorough overhauling
of the low flyers.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10
After careful

After careful scrutiny Of the provisional re-
turns OF the election. our amiable democratic
contemporary. the world-Herald. which lie 80
staunchly devoted to its owners ambition to be
reelected United States senator. reaches this
conclusion: mot a great deal OF consequence at
taches to the results" sure While there's life.
there's hope
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

People are reminded again that Congress-
nan Dan stephens is holding enthusiastically
primaries up in the Third district; but it is to
be noted that none OF Nebraska's other demo-
cratic congressman have caught the contagion.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

Telling John Bull to his face. as Lord Miner
did, that war reports from Berlin are more re-
liable than British, sounds the depths OF hui
initiation and makes Fleet street gasp for
breath.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

One OF our district judges complains that
people take less care in choosing life partner
than person would in buying horse.' This
judge can speak with authority. for he is in the
horse racing business as a side line.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

Every time a joy-rider lands on q tree top
presses upon autoists the need Of suppIementing
good roads with trees judiciously planted. No
measure OF safety for present and future use
should be overlooked we speed along.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

Plans for working county prisoners are still
on the talking stage. More action and fewer
words insures needed exercise for unbidden
guests. besides diminishing the winters influx
at hoboes. F#t
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

Remember however. that when Mr. Bryan
quit the cabinet he said to the president, Good
bye. God bless you
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10
67e SeesGa
sLeMe1s8oaH
Hack IN Nntnre.

Back 90 Nature.
AVOCA, Ia. Nov. 9.-To the Editor OF
The Bee: Now that Billy Sunday has
moved his base Of operations LOO miles
away correspondents can go back 70
nature with squirrels. birds. cats. rats.
etc. to interest US farmers. Even
bringing Up Father" has It's place In
both the instructive and amusement
column and poor" Wooster will get
much needd rest while this class Is re-
citing. The writer is in favor Of the
well-behaved cat. T. !. H.
Farmer Burns Takes a Throw.
OMAHA. Nov. $40 the Editor Of The
Bee: / desire to protest against misrep-
reservations Of my statement before the
city council which have been published
for the purpose Of causing the people
to believe that I am unfriendly to Joe
Stecher. In reality there is no man in
the world. except my old friend, Gotch.
whom 1 would rather see champion of
the world than Stecher. / believe he is
Of championship caliber and there Is no
wrestler for whom I have greater admit
ration.
made no statement before the city
council inconsistent with the above state
ment. but what did say there has been
widely misquoted. What / did say was
protest against stecher being matched
with men who are so much out OF con-
dition that they cannot provide even q
workout for him. I criticised the system
which misled the public into believing
stecher was wrestling to defend his title
when he was wrestling a fat man who
had no more chance than child to win.
said that Americas had no chance at
all to throw Stecher 1t was conceded
by everybody, including himself, that he
could not win unless he did so in the
first ten minutes know and everybody
knows that no man in the world can
throw stecher in ten minutes. What Is
the conclusion7 Did Americas have a
chance
Joe Stecher is a Nebraska boy and de-
serves all the honor we can give him,
and more. He is capable OF throwing the
best of them. Let him beat good men
and gain the reputation he deserves. Let
us bring good men right here to Omaha
and hold wrestling matches on the
square, That is the only way to treat
the public fairly and the public deserves
fair treatment because it pays the bills.
The Stecher management has no right to
IuTnlsn DOtn bloeb OF ltS InApcheb
What Farmer Burns says about stecher
is this; He Is great young wrestler
and is entitled to earn a great reputa-
ton. Do not huniliate him by matching
him against fat men and weaklings.
MARTIN (FARMER) BURNS.
Don't Blame the Squirrel.
PITTSBURG, Kan, Nov. s.-To the
Editor Of The Bee: Having noted an ar
ticle in the Kansas City Star from The
Bee. in which it is stated that the Audu-
bon society is about to declare war on
the red squirrel for driving out the birds,
1 beg to state that they are badly mis-
taken. AS to the case of the bird scar
city, the squirrels are not to blame at
all. 1t is a bird mite-a little brown in
sect-that Is killing the feathered friends.
The same mite is also causing the death
of millions of sparrows. Please do not
blame the squirrel for the mites, as they
never have them.
Let the leaders OF the society investi-
gate and they will find I am correct.
DIR. H. H. GRAY.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

The press censor seems to be no more popu-
lar in Great Britain than he is over here.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

A city of omaha's size that can market AZ
per cent school bonds at a premium in these
days must be doing tolerably well.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10
Complete Failure.

'T read Joke the other DAY about a man getting
the last word with his wife by bawng up speak,
ing tube he went out the front door of apart
ment house"
Tried II. chr How did Il work.
didn't work. My wife must have read the same
Joke. She let kettle OF soapsuds come down the
tube just started to whistle up"-Louisviile
Courier-JournaL
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

II is surely close call for democrats il
their candidate for governor In the good old
bourbon state OF Kentucky wins out by a ma
jority OF less than 400.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

Home securities still wear the blue ribbon
d the investment world.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1915-11-10

None bat ''the Prairie state could furnish
the spectacle OF q prairie fire twenty miles long
Evening star., 1915-02-21

can safely predict that its day is done.
The same leniency may be claimed for
the high collar. True. it is the lead
ing collar. but no one can deny that
the wide. rolling. low one has many ad-
herents: the new white blouses that
We're offered this week have collars
in this shape, and do not even com
promise with the fashion that calls
for a igh-buttoned stock.
Over in Paris the women practically
have abandoned the collar that closes
up the front, but they show that they
bend to the demand for the high one
in the back and at the sides. and.
after going that far. the material IL
simply cut away from under the chin.
This trick keeps down any semblance
of a double roll of flesh at the spot
where a woman detests il. The collar
that buttons in a straight line around
the neck always adds to a woman's
age, therefore, why accept it? There
are so many ways of getting around
it.
There is a tendency on all sides to
lower the collar on coats also. 1t is
not reasonable to suppose that the
coachmans collar of fur, which has
been such happy note in street cos
tunes, will be repeated in cloth 1t
wouldn't go with the mild weather.
Cheruit is making a bid for the re-
turn of the shawl revers. and Bernard
and Drecoll are giving some attention
to the plain revers and collar of other
days, These are not especially grace
full, and it is to be hoped that we
shall get hold of something more en-
livening to the coat when the new
fashions come out in March.
Evening star., 1915-02-21

~ROM February until along in the
lS early summer veal in excellent
u quality adds variety to the butch
er's stalls and extends the housekeep-
er's menu. so that it includes great
addition of tasty dishes In Feb
ruary and early March there is a
chance of getting immature or bob"
veal as 1t is known, at some unreliable
dealers, but the inspectors of the
board of health in large cities are
vigilant and If the housekeeper is also
on the alert, there need be no difficulty
about telling the difference between
wholesome meat and the too young and
very indigestible animal. You can't
tell so much by the size of the crea-
ture, as there Is a variation in the
breed of calves. 1t is the appearance
and touch that tell the story. If veal
has a sticky. gummy. fiabby feeling.
you may know that it is under age
that is. less than six weeks or Two
months old and unfit to eat The Kid
neys are soft at this age. AFTER two
months, veal is excellent until about
With the French in prosperous days
veal is their favorite meat, and Is
used in the preparation of their IA
nous sauces, both brown and white,
and for the dainty made-over dishes,
in which that nation stands unrivaled
Veal is extremely high there, but nc
single scrap nor bit of bone Is wasted
While the calf is being 'fatted." it is
fed on milk and eggs, which render
Evening star., 1915-02-21

fifty women were foregathered. each
wearing a gown perfectly adapted to
the new spring fashions, the appear
ance would be that they had respond
ed to an invitation to costume ball
representing a half dozen periods.
AS far one can judge from the
meager information that the experts
give. there will be as much laxity in
choice of fashionable apparel from now
until June as there has been since
last June. If this condition is con-
tion of that fetish the leading fash
ion" and give women and dressmakers
a far better chance to display ini-
tiative.
There are styles. however. that are
not in the running any longer. wide
as the choice remains. The skirt that
IS narrow across the back at the
knees, and pulled up and forward to
the front with sash from hem to
knees, is among the things that are
reckoned as dead.
The long coat is another fashion
with a taboo. unless it serves an
overcoat, and the wide elbow sleeves
with a lowered armhole should be
it.
Long skirts for any occasion are not
reckoned in the spring styles. for
even when there is a train it is not
part of hem that sweeps the floor
all around. but a separate attachment.
Coats that fasten below the waist
line are abandoned for those whose
buttons, always prominent, end above
the waist, or merge into a girdle. The
long waist line on jackets is meeting
with strong opposition, but no one
Evening star., 1915-02-21
Celery and Cabbage.

Soak a head of cabbage, tender and
white and cut into quarters, for an
hour in cold water. Drain and shred
and soak the shreds for half an hour.
Then put in the refrigerator for half
an hour, or until thoroughly chilled.
Cut two hearts of celery. or three small
ones, which have been thoroughly
cleaned, into shreds. or fine pieces, and
mix with the cabbage. Add little
onion juice mixing ii in thoroughly.
and then add French dressing. well
seasoned with celery salt and paprika.
Evening star., 1915-02-21

of the ribs. neck or knuckle. Cut the
meat in pieces and boil until tender
in plenty of salted water. skimming
thoroughly as it begins to boil. Add
pepper. About five minutes before
serving. drop in by spoonfuls soft
batter made of one quart of -four, two
teaspoonfuls of baking powder and
consistency required. Drop in the boil
ing water and cover closely. When
done, uncover, take a fork and force
the dumplings apart.
Veal and Parsnip Stew.
A veal and parsnip stew seems sug-
gestive Of spring. For this the
knuckle of veal may be utilized. Scrape
and cut into small dice two good
sized parsnips and half a dozen roots
of vegetable oysters. Peel and scrape
one knob of celery and cut fine. to-
gether with a small onion.
Put four or five thin slices of salt
pork into a stew kettle, and lay on
them the veal and vegetables with
boiling water to nearly cover. Sim
mer slowly until thoroughly tender. 1t
will take about two hours. Dish the
veal and vegetables on a hot platter,
thicken the liquor slightly and pour
over them.
Veal Loaf.
This is always a savory dish for pic
MICS or lawn teas. Mince three pounds
of raw lean veal and a quarter-pound
of nice fat salt pork. Season with half
an onion grated fine, half a teaspoon
full Of powdered thyme. a scant quarter
teaspoonful each of powdered mar
jorum and summer savory, a heaping
teaspoonful of salt and a half tea
spoonful of pepper. When the meat is
minced and seasoned. mix in about
two-thirds cup cracker crumbs, half
cupful of veal gravy or stock and a
beaten egg. Form into a compact loaf,
roll in beaten egg, then In sifted
cracker crumbs. set on a rack in the
baking pan, and as it begins to brown
throw over 1t a half-cupful of boiling
water. Roast and baste every fifteen
minutes. 1t will take about two and
half hours for the roasting and
the water in the under pan may have
to be renewed. Serve cold in thin
slices.
Roast Calves Heart.
Calves heart stuffed and roasted is
another dish not to be despised. Stun
the ventricles with seasoned bread
crumbs. put in q deep earthen dish. add
slice of onion, with catsup or tomato
sauce. and boiling water to partially
cover. Cover the pan. cook very slowly
for two or three hours, adding water
IL it boils away. Thtcken the gravy
Evening star., 1915-02-21
Short Cuts for Hows@ke@pgrs

against the nap will entirely clean il
of every particle of dust.
To freshen real lace, dissolve a little
gelatin in boiling water and while it
spread it between two pieces of blot
ting paper and place under a pile OF
heavy books, leaving it there for
couple of days. The gelatin not only
stiffness most desirable. To clean
black lace, make some green tea. and
while it is boiling hot hold the lace
over it so that 1t is completely steamed.
pulling il well out with the hand dur
ing the process, and at once iron it out
between papers.
Silk fabrics are smooth and shiny.
and for best results should be washed
the same as wool If rubbed hard the
fiber is broken and the gloss is ruined.
1t should never be boiled. Use luke
warm water. with pure white soap
Clipped and boiled in water. with a
little alcohol added. Use a soft brush.
Place the material on the washboard
and scrub gently. Rinse in several
waters, without bluing, until the water
is clear. Place silk garments between
dry towels and wiring the towels and
the silk Will not be creased so badly.
When nearly dry iron with moderate
iron. A very hot iron causes silk to
become stiff and shiny, clearly showing
that it has been washed. 1t is d good
idea to use salt or vinegar in the
rinsing water for colored silk, to set
the color. Never iron silk on the
right side without placing a thin cloth
between 1t and the iron. To wash silk
crepe. which needs no ironing, squeeze
it lightly in the water, rinse and lay
upon sheets to dry. If hung on line
it will pull out of shape.
Any fur coat. muff or neckpiece may
be greatly improved in appearance
simply by brushing with a soft brush
and water, to which one tablespoon
full of pure alcohol has been added for
every quart. Place white furs in
pasteboard box, and sprinkle literally
with cornmeal Shake the box up and
down for a few minutes, then take the
furs out of the box and replace with
fresh meal. Repeat the shaking. The
furs will come out white as when
new White or light-gray furs may
also he cleaned in gasoline.
The following cleaning fluid does
not contain anything injurious and
will not weaken the stiffness of fab
rics: it is a disinfectant and pre-
ventive of moths: Mix one quart OF
gasoline three drains of chloroform
and one dram of oil of cloves. If
garment is very much soiled let 1t
soak several hours or all night in the
fluid After washing in the fluid shake
In the air until dry.
Evening star., 1915-02-21
FOR THE FEBRUAR TABLE

I the flesh indescribably delicate. This
year, few indeed are the people who
can indulge in such delicacies.
Fricandeau of Veal Larded.
II one has a large family or facilities
for cold storage. it pays to buy a
whole leg. dividing 1t into parts ac-
cording to the separation of the veins.
Take the skin off first, which gives
two nice fricandeaux. which are the
thick cushions of flesh on the leg that
come on either side of he bone, be-
side outlets. veal for a potpie or a
dressing, and the shank and knuckle
for soup stock. Take the tendon from
the fricandeau and pound with a po-
tato masher until as tender as pulp.
Then form into a loaflike shape, lard
the upper part with delicate strips of
fat, salt pork. season with salt and
pepper scar in hot fat, sprinkle with
just a suspicion of powdered sugar
and roast in rather slow oven or
braise. When serving, garnish with
carrot cut In long strips, peas and po-
tato balls.
Braised Veal With Forcemeat STUFF
fing.
This may be either the fricandeau
or prime piece of the leg Of veal. which
weighs from three to four pounds, the
shoulder boned and stuffed or the
breast. Many of the bones of the lat
ter do not need to be removed, as they
become tender when cooked. Braising
is really the ideal way of cooking veal.
which lacks richness and needs long
and thorough cooking. Use shallow
dripping pan with deep, close-fitting
cover. Put the seasoned and stuffed
meat in this. cover with hot stock
with an abundance of herb seasoning
and vegetables like young onions and
carrots, cover closely and bake about
three hours until brown. juicy and
| well cooked
A good forcemeat is made as follows:
Run through chopper Il pound of
lean veal and a quarter pound of
sausage meat. Add to the crumbs of
a half loaf of bread soaked in cold
water and squeezed dry, a tablespoonful
of salt. a teaspoonful of pepper. two
onions chopped fine and fried to a
| delicate brown in hot oil or butter,
and parsley, thyme or sage to season.
Stuff the breast or shoulder with this
mixture and sew up.
| Veal Potpie.
| A veal potpie without shortening Ia
a dainty dish in the veal line.
| Use for this purpose the breast ends
Evening star., 1915-02-21
Celery in Unusual Ways.
Celery Greens.

Wash the light leaves of a couple OF
punches of celery-all but the rank,
tough green leaves of the larger stalks
very thoroughly in several changes
of water Put them in a saucepan and
add little boiling water. slightly salt
ed. When they are boiled tender. drain
and chop and season with salt and pep
ner and butter Serve very hot.
Evening star., 1915-02-21
Sauted Celery.

Soak for half an hour in cold water
half dozen hearts of celery. Then
boil them for five minutes in salted
water and drain them. Cut them into
inch-long pieces. Brown them in hot
olive oil, about three tablespoonfuls OF
it, heated in a small skillet Toss the
celery so that IL may brown evenly
on all sides. If onion flavor is liked,
brown a little onion first in the oil and
remove il before browning the celery
When the celery is golden brown drain
it on paper and sprinkle with salt
Serve with roast or broiled chicken
Evening star., 1915-02-21
Celery Relish.

Chop two hearts of celery fine ans
add a sweet green pepper, washed ans
chopped fine. without the seeds. pI-
mento chopped fine, some paprika, GER
cry salt and little salt Barely cover
with mild wine vinegar and let it
stand for five or six hours. This same
mixture, without the vinegar, may be
mixed with mayonnaise and served on
lettuce for salad.
Evening star., 1915-02-21

with Drowned flour and pour around
the heart.
Rechauffee Of Veal With Potato.
This is a good way to utilize cold
roast.
Remove any fat and gristle and chop
the meat fine. Moisten it with stock
or water. season with salt and pepper
and a few drops of onion juice if pre-
ferred. Heat thoroughly. Make a nest
on a hot platter of hot mashed potato,
brush over with beaten egg and brown
in the oven. Fill with the meat, gar
nish with parsley and serve.
Veal Oysters.
Cut from nice, tender veal pieces the
size of a large oyster. pound well to
break the fiber. season with salt and
pepper, dip into a beaten egg, then In
fine crumbs and fry like oyster. Serve
with lemon.
Veal Croquettes.
Mince one cup of cold cooked veal,
add half cup of cold cooked chicken
or sweetbreads, also minced; one cup
of rice (cooked), a few drops of onion
juice and minced parsley, celery or
thyme to season. Moisten with a lit
tie rich veal stock and heat over the
fire. Add salt, pepper and one egg
yolk. beaten: cook for a moment or
two and turn on a dish to cool. When
cold. form into croquettes. pear
shaped; stick Glove in the small end
to simulate the stem, roll lightly in
bread crumbs then in egg and milk,
again in crumbs. and fry in smoking
hot fat until a golden brown.
Vealettes.
Purchase veal cuts from the leg in
slices as large as ones hand and about
half an inch thick. On each slice lay
large tablespoonful Of dressing made
from seasoned bread crumbs, a beaten
egg and a tablespoonful of melted but
ter. Roll up the slices. pinning with
toothpicks to keep the dressing in.
Put on baking pan in the oven and
bake about -three-quarters of an hour.
basting often with melted butter and
hot water. When done thicken the
gravy, pour over the veal and serve
on a hot platter.
EMMA PADDOCK TELFORD.
Evening star., 1915-02-21
Rice-Celery Soup.

Boil cup of rice in quart of sweet
milk in double boiler. Rub it through
a sieve when tender, and add pint OF
very rich milk or thin cream. Boil
three hearts of celery grated fine. in
a quart of veal stock and add to the
milk mixture. Season with salt and
pepper.
Evening star., 1915-02-21

width. The bodice is cut off the
shoulders, or it is square in the fashion
of Janice Meredith's day, and built high
at the back by a plainly drawn scarf
of tulle or chiffon. The waist line is
Evening star., 1915-02-21

of fowered or striped silks. with
flounces that extend from the waist to
ankles. They are full or scant, as
one wishes Each is edged with band
of satin or velvet ribbon of moderate
Evening star., 1915-02-21
Vealettes.

New and quaint are the German sill
yer mesh bags with their little round
tops that clasp and gathered meshes
which suggest the bags our grand
mothers carried.
Evening star., 1915-02-21

Very smart is sailor-shaped ho8
of white satin, faced with white straw
and trimmed simply with a band of
white gros grain ribbon around the
crown, ending in a long tailored bow
on the left side
Evening star., 1915-02-21

normal, and, If one wishes to be quite
in the picture of other days, then the
bodice is pointed in the middle front
and boned to stay in it's place.
Possibly we shall continue to look as