davidaulloa/AmericanStories huggingface dataset:
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15

FOR RENT-Modern six-room furl:
ished house; close in; for two
months, June 18th. r. G. Robinson,
az Thaye St. 5.13.1t
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15

FOR SALE-TWo Brunswick pool and
billiard tables, both are in first-class
condition; will sell one or both at
$125 per table; for further informa-
ton address box 80, Wibaux, Mont.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15

FOR SALE-Seed flax; large variety.
Address A. A. Stewart, Stewards
dale, n. d.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15
LOST AND FOUND

EOST-Bunch Of keys, bearing Bis.
marck Bank tag $50. Finder, please
return to Bismarck Bank.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15

FOR SALE-Shctland pony. lnquirs
of Mrs. w. A. Falconer, 202 Avenue
T.. Bismarck,
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15
ROOMS FOR RENT

FOR RENTING good rooms for rent
with board, for ladies emplOyed;
close in, 316 3rd st.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15

FOR RENT-Five DON modern COT
tage; close in. Mrs. r. N. Stevens
Phone 81.
FOR RENT-S-room modern house
S07 7th St. 5'lz'ot
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15

FOR RENT-Six-room cottage Phone
ESQ. ~ 5-l3'ot
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15

FOR RENT-Four.room cottage, 18th
St., near c.. $1,000 to right party
A. Van Horn. 5'l4-3l
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15

EOR RENT-S-rOOm modern house,
SO3 18th St. - 5'l2'Ot
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-05-15

FOR RENT-Front rooms, second
floor Dahl building. Inquire at
Dahl's Clothing store. 3-l3-3t
FOR RENT-Furnishcd room, in mod
ern house; 312 Eighth st. Phone
a30T, ri
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
CANNING NOT ALWAYS A SAVING.

! housekeepers. for instance, club togeth-
er and buy up-to-date canning appara-
tus. They buy fruit and sugar at whole
sale rates. because they get large
| amounts of it. Then they divide the
abor of canning in some systematic
way.
! OF course, because of reduced prices
| for materials and up-to-date appara-
| tus their results are cheap and good.
And canning in this way it is possible
! to get the flavor of a particular sort
,of preserve that has been a family ia
vorite. That is one objection some
persons have against the products of
| the big canneries.
| 1t is not a very valid objection. how
| ever. For the product of the big can
nerieS. while it may lack just the flavor
| you are looking for. uniform. This
| year it is as good as. it was last year
and perhaps a little better-never
worse.
There is one other point-the time
saved in canning is really better en-
| ployed. some times, in other work. And
so is the strength. This is a phase of
work that has only recently been con-
sidered by women. but one which is
worthy of attention. 1t is not always
"laziness and unproductiveness' that
/ cause women to desert the ways of
their grandmothers. Sometimes 1T is
progresSivenesS, work in fields their
granimothers never entered, or the
preservation of strength and health
that their grandmothers spent too soon.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
WHEN PINK TURNS GRAY.

/ Have you little pile Of discarded
underwear and blouses in one end Of a
bureau drawer-clothes discarded be-
! cause they have lost their once-pink
| complexion and are now a disconsolate
grayish- yellow heap?
| If you have such things take heart.
The blouse that through careless wash
| ing or sun or perspiration has turned
yellow can be made pink again. The
nghtgown or petticoat, camisole or other
piece Of underlinen can be restored to its
| original pinkness.
| More than that, white garment that
Las grown yellow, because of the water,
perhaps. with which it is necessarily
washed surprisingly large amount Of
water has a yellow tinge-can be dipped
and made pink to cover the yellowness.
! Now there are several ways of color
| ing white things pink.
One way is to buy a package of red
diluted with water. Dip the thing to be
pinked into this, and If 1t is not dark
enough. add more dye. Let it dry and
| iron it and it will be ready to wear. OF
course, this color. easily applied. easily
comes out, SO after a few washings the
dipping must be repeated-perhaps the
very next washing will take it all out.
| But it is no more trouble to use than
| bluing water.
| Then there are special colored powders
for the purpose that are dissolved in water
to be used like bluing These powders
come in most of the popular light shades
tan and lavender, blue and pink.
| Lacking either Of these coloring devices,
however, you can still make your once
! pink clothes pink again. Dip a piece of
red crepe paper in a basin of water-and
the resulting red water will serve adj
mirably as dye to color the faded article.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

veal ought always to be thoroughly
cooked. If 1T is well cooked it is not
dangerous article of diet Only when
1t is eaten UNDERGONE is it indigestible.
VEAL AND HAM PIE.-Chop a pound
and half of cooked veal and half
pound of ham, very fine, and sea-
son with salt and pepper. Melt a
llttie butter in a saucepan and fry
III II two teaspoonfuls of chopped
parsley and three chopped mushrooms.
ADD half cupful of stock and boil
FOR i've minutes. Add two hard
boiled eggs, sliced, and add the veal
and ham, and put all in a baking dish.
Cover with puffed paste or other good.
rich crust and bake very slowly for
three-quarters of an hour.
LolN OF FEAL.-Put a loin of veal
in a dripping pan and sprinkle with
pepper and salt. Add half a cupful
OF white stock, cover, and cook
utnll the veal is SO tender that the
bones can be removed. Remove there
ana press the veal carefully together
Let II cool and serve sliced thin, or
else prush over with beaten egg, then
Win WIN hne bread crumbs. and brown
Serve hot with mushroom sauce.
RIBBED CHOPS.-Remove the fat
and meat from the ribs, as for French
chops. Put this through a meat grind
. st, season with salt and pepper and a
little butter, and spread over the meat
ol me chop. Dip in beaten egg and
bread crumbs, and fry slowly until
cooked through and brown.
VEAL SALAD.-Chop cold cooked veal
f11I Il
cooked bacon. minced fine. Fill a mold
with alternate layers of the mixture and
MOULD aspic jelly-letting each layer of
Jelly cool before adding more meat and
French dressing for salad $50
VEAL OUTLETS WITH TOMATO
PUREE.-Cook the veal outlets thorough
~ in any desired fashion and prepare a
tomato PURGE in this way: Pare and slice
six tomatoes and add half a cupful Of
stock. Stew carefully until tender, add
salt and pepper and strain. Thicker
with flour and butter rubbed smooth to-
gether. Put the outlets on a hot platter
and pour the PURGE over them
COLD VEAL LOAF.-Line a square pan
with three hard-boiled eggs sliced thin
and add a layer Of thin slices of boiled
and two slices of bacon, chopped. Boil
down the liquor that the veal was cooked
in and pour it over the veal Be sure
that there is enough liquor to cover it.
Chill it and turn it from the dish. If
the veal liquor does not jelly, a little
gelatin. dissolved in hot liquid. may be
added.
HOT VEAL LOAF.-Mix two pounds Of
minced raw veal and half a pound Of raw
salt pork, minced Add pepper and salt
to taste. half cupful Of fine bread
crumbs and two eggs. Form into a loaf,
cover with crumbs and bake in creased
pan. basting frequently.
SCALLOPED VEAL.-Chop cold cook
ed veal and moisten 1t with cream or
rich milk: Season with salt and pepper
and a little nutmeg. Stir over the fire.
Put it into buttered ramekins or shells
and sprinkle with fine bread crumbs and
a little melted butter and brown.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
New Open Collars.

The high collar has not triumphed
where the blouse is concerned The low
one is too becoming, too conforta Bile. and
too easy to make to be relinquished easily
by most women. and the fur-collared coats
which are announced for autumn will
give them a further lease Of life.
Some of the new blouses and over
blouses' are fastened by lacings.
These lacings may be effected with large
punched holes, buttonhoied in cycle,
fashion: but just as effective holes car
be worked with much less trouble by
using brass rings and covering these with
a twisted embroidery silk. using a croche,
hook and double stitch. These are
stitched down to the blouse about one
third of the way round and the lacins
ribbon run through.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

such as eggplant, plum, negro and
African brown, midnight blues, and
green's of equal darkness. BY way of
contrast. trimmings, vests and waists
will be brilliant in hue, or at least
rich in color. Usually plaid or striped
will be used for vestings. and for some
fabrics cretonne is used, while oriental
material. especially in silk upholstery
lines and Bulgarian and East Indian
designs, furnish some of the richest
and least expensive of the trimmings
now used for vests, collars, pockets and
cuffs or sleeve straps. These sleeve
straps fasten about the wrist, and often
have pleating or ruffie above them by
way of cuff. This finish sometimes only
extends on the back of the sleeve band.
The costume shown may be made of
any light wool fabric. bengaline, pop
lin and any of the frmer weaves of
silk. These now fall in such beautiful
folds that they charm of their own
beauty. The costume may be trimmed
with braid or with ruff1es or with bias
folds. In this case the braid would
extend around the skirt in two or three
rows, adorn the sleeves in the same
fashion. and border the front edges of
the Jacket. Unless you are slender or
quite tall do not attempt braid around
the bottom of your jacket. Fashion
never excuses an ungraceful, broken
line in the figure.
To obtain this pattern mail 10 cents
care OF The Star. Be sure to state num-
Der and size of pattern wanted, and give
your name and address.
LITTLE VESTS AND BCTTONED
SLEEVES A FEATURE IN AUTUMN
DRESS.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
AMERICAN FASHIONS.

Jackets for autumn will be either
long or short, and will, in silhouette,
accommodate themselves to the full
sllirted STYLES of the season. Little
Jackets, for instance, have pleated or
ruffled peplums which are either added
to the belt or which are formed by the
gathering in of loose coat by belt.
There is something of coquetry and
youthfulness in the pattern of this lit
tie Jacket suit, and the COSTUME is one
that may be worn by women of all
ages, from fifteen to seventy.
Generally speaking, the most fash
ionable colors for autumn are dark,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
yHE DAILY MENU.

BREAKFAST.
Sliced Pineapple. Cereal
Planned Porgies.
Rolls. Coffee.
LUNCHEON
Cream Potato Soup.
Cream Cheese Sandwiches.
Stewed Fruit Sponge Cake
Tea.
DINNER
PURGE of Peas.
Steak Dreamed Pearl Onions
French Fried Potatoes.
Vegetable Salad.
Fruit Pudding. Clear Sauce
Coffee.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

Dainty peach colored chiffon, much
beruffied. was fashioned into as charm
ing neglige as could be imagined
and has been sketched above. The lit
tie kimono-shaped jacket is ruff1ed
about the neck and sleeves and along
the lower edge. the line of which
curves upward at front and back to
display the belt of broad soutache to
which the full chiffon skirt Is attached.
Four ruffies trim this wide fiaring skirt
and each of these, like those trimming
the jacket, has a novel binding of SOU
tache in self-tone. Narrow satin rib
bon is made into little roses and with
their pendent streamers trim jacket and
skirt.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

A pretty frock for little girl of
eight is shown in this sketch. This, of
navy blue serge, is cut on the familiar
lines of pleated skirt and long waist.
but has been given distinction by the
original use of grosgrain ribbon trim
ming. The front of the blouse portion
has been cut away to display a soft
vest. over which the two points fasten
just below the bust line with siik-cov
cred buttons. Self-tone grosgrain rib
bon trims the front, the bottom of the
pleated skirt and the sleeve. A sash
of self-tone messaline brightens the
frock
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
Cleanliness a Requisite.

And even with careful experiment.
ing she sometimes numbers spoiled Jars
of canned fruit and vegetables, pre-
serves and pickles among her stores.
insufficient sterilizing of jars and
other utensils-although this is at
ror rubbers. which have spoiled many
frankly acknowledges beyond her un-
Outstanding sometimes cause spoiled
vegetables or fruit.
In the modern canning establishment
of repute-and we are all able to buy
only such brands as we can rely on
absolute cleanliness is requisite. The
manufacturer of food products, even
more than most housekeepers, realizes
that cleanliness is an economy. There
is every means of steriliZing both cans
and their contents in these big fac
tories.
Moreover, the big manufacturer buys
fruit in wholesale amounts at whole
sale prices So the money saved in the
cost of materials almost compensates
for the money paid for labor in the
cannery. The fact that if you buy
your preserves and pickles you need
never pay for any excepting those that
are fit to eat and those that the family
likes, about balances the cost prob
lem. The woman who tries a new
preserve recipe and perhaps makes a
dozen jars of yellow tomato pickle. to
| and that nobody In the family likes it,
| realizes that it is an economy to buy
only such things as the members of the
family like and will eat.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

An unusual arrangement of plain and
striped silk in com binstion is shown
in this pretty frock. The underbodice
and long sleeves are cut from the plain
material, while jumper is made from
the stripe. The front is filled with a
rolling collar and shield of fine EN- =
broidery and a little vestee of plain
white grosgrain fastening with jet but
tons. pretty skirt has been made
by using the plain silk for yoke and
center panel. while the sides and ba ok
are of the stripe, shirred into deep
fouuce having heading and a double
row of shirring about kne.e-depth
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
| tie Of pepper sauce with the peppers.
| Stir well. When cold. bottle and seal.

tie OF pepper sauce with the peppers
Stir well. When cold. bottle and seal.
Chicago Hot.
Chop one peck of green tomatoes. four
ripe peppers. four green peppers, two
cups of celery and two cups of onion.
Put one-half a cup of salt on and let
stand overnight. In the morning drain
well and pour six cups of vinegar in
which you have put two cups of sugar
and one-half cup of white mustard
seed. 1t will keep all winter in stone
jar.
Mexican Chilli Con Carne.
Boil until tender and cut into small
pieces two pounds OF beef, with a large
amount of fat. Cook two cups of chill
beans. placing them first in cold water
| and bringing gradually to the boiling
point Wash and remove the seeds
from about four chilli peppers. and boil
with one garlic. after which run all
through colander. Lastly, boil to-
gether the beef. beans, pepper. garlic
and add a can of finely chopped toma-
toes Cook for about fifteen minutes
and season with one teaspoonful of
chill powder, stirring the mixture
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
Green Tomato With Mustard.

Take one peck of green tomatoes
sliced. six large onions sliced, one cup
of salt. one quart of vinegar with two
quarts of water, three quarts of vine
gar. two pounds of brown sugar, two
teaspoonfuls each of allspice. cinnamon
and cloves, four tablespoonfuls of mus
tard seed and six green peppers chopped
fine. Sprinkle the salt over the toma-
toes and onions. putting each in sep
arate dish and let all remain overnight
Drain. then boil the quart Of vinegar
with the water, add the tomatoes and
Doll fifteen minutes. Drain and throw
the liquid away. Mix with the other
ingredients and boil. then put in jars and
seal at once.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

while the powder is added. II It needs
to be thickened, add a few mashed
beans.
Sliced Pickles.
Four quarts Of sliced cucumbers, ono
quart OF sliced onions. Place in a jar.
using two large handfus OF salt between
the layers Lot it stand all night and
drain Off the liquor. Add one-half an
ounce of celery seed, one-half ounce OF
whole allspice. one-half ounce Of whole
black pepper. one pound of brown sugar.
two tahlespoonfuls of mustard and one
gallon of vinegar in which spices have
been boiled Pour hot vinegar over the
pickles. Seal the jars and keep them in
a cool place. Boil all spices in bag.
Olive Oil Pickle.
Slice enough cucumbers TO fill a gallon
earthen crock, and put them in the crock
with two-thirds OF a cup of salt, and let
them remain four hours. Drain and put
the cucumbers into a gallon jar, spread
ing between each layer a mixture of two
ounces of white mustard seed. one ounce
of celery seed, two large onions chopped
fine and a cup and a half of olive oil.
When all the layers are in place add
enough cold vinegar to cover them.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
AS to Community Canning.

Community canning has been taken
up to some extent, and this has been
found an economical method of han
ding the problem Of canning in small
way. In this method half a dozen
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

Grosgrain silk promises to be a favor
lite silk in the fall. though it can hord-
ly be recommended for young girls.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

Do not wear white blouse if you
would be strictly in fashion. Dainty
rose, lemon and champagne tones are
favored.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
Picked Beets That VIII Keep.

wash six beets carefully, taking care
not to break the fibers, or they will bleed
and lose their color. Boil in plenty Of
salt water for an hour and half. Take
them up. peel and cut them in slices an
eighth Of an inch thick, and put them in
a jar. Boil one pint OF vinegar with one
MALT an ounce of whole peppers. one blade
OF mace, twelve cloves, one-half an ounce
OF whole ginger, and when boiled for five
minutes add to it another pint of cold
vinegar. Strain over the beets in the
jar. Cover when cold
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
Different in Small Flat.

To her the vast canning establish
ments represent economy They can
her fruit and vegetables, they store
them until she needs them-with the
help. again, of the convenient corner
grocery's shelves. They buy fruit in
quantities, perfectly fresh and at a
low price, and they give her the benefit
for the labor of canning, which she
In her case, and in the case of ten
is another element of economy in fac
tory-canned goods. When woman
buys canned fruit or vegetables, pick
les, jams or jellies, she pays only for
good products. If she buys standard
brand and looks at the cans or glass
jars before she accepts them she need
never pay cent for a. can that is
spoiled.
In the usual home-canned product
the result is different. 1t is impossible
to be absolutely scientific in the ordi-
nary kitchen. Many housekeepers
cook without the aid even of a ther-
mometer. They must make jelly and
pickles and canned fruit always in a
partly experimental way.
Sometimes the jelly jells; sometimes
1t doesn't. 1t is beyond the means of
the housekeeper to find out whether or
not the fruit she is using is just right
for jellying. She must experiment.
with more or less sugar, more or less
fruit juice, more or less cooking, until
she gets a satisfactory result.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
Tomato Catsup.

To one bushel of tomatoes broken,
boiled and strained add one ounce of
cloves two ounces of allspice. four
ounces Of whole black pepper, four large
onions. Boil all together for an hour
over slow fire. Add one and one-half
pints of fine salt. one and one-half pints
of good vinegar and one-fourth of bot
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

The old days when every frugal
housekeeper presided over the preserve
kettle have passed. And there has
been a good deal of wasted lamentation
on their passing.
Even the most conservative of us ad-
NIT that conditions of housekeeping
have changed. We may still find our
happiness and inspiration in the home,
but we want our homes up-to date
And many of those who lament the
passing of the preserve kettle would
be the last housekeepers in the world
to insist on lighting their houses with
kerosene instead of electricity or to
tack heavy carpets close against the
walls instead of using hardwood floors
and rugs in their bedrooms.
Canning at home. in many instances,
is simply an obsolete relic of time
with which the modern housekeeper
has little to do. A year or so ago, in
an interesting article pointing to the
home garden as means of reducing
the high cost of living, the author-a
man. by the way-said that the great
canning and preserving factories of
the day were thriving on the laziness
and unproductiveness of our wives and
sisters"
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
Preserving and Economy.

His assertion is quite unjust. 10 his
own case, home preserving was an
economy. He had small garden which
he tended as matter of recreation. His
wife and daughters and servant preserved
the surplus product of the garden for
winter use. They made preserves of fruit
and vegetables that would otherwise have
been wasted. and, moreover, they made
preserves of sort they were sure would
be eaten.
Their case is parallel to that of many
housekeepers of the present. The wom-
an who lives in the country, who has
an abundant supply of cheap produce
at hand in the summer, who has time
on her hands, who has place to store
the preserves and who is sure that
they will be eaten, not wasted, can at
ford to can.
But take her city cousin-and she
increases in number with the years.
Visualize the woman in the five or
six or seven or even eight room
apartment--the size makes no differ
ence. Her only means of cooking is
by gas or electricity. She has only a
few shelves on which supplies can be
stored. In the winter these cannot be
protected from the heat that warns
the apartment. She must buy fruit and
vegetables, even in the summer, for
the most part from the corner grocer,
and she must pay the price which the
convenience of corner groceries causes.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
SUMMER RELISHES.
Tobasco Pickles.

Take twelve large cucumbers, peel and
take out the seeds; three dozen small
cucumbers, one-half a dozen sweet man.
goes. one-half a dozen hot mangoes. four
little red peppers, one quart of onions.
Put all through the coarsest meat grinder.
then add two handfuls of salt, one quart
OF CIDER vinegar and one pint of granu-
lated sugar. Boil all together for one
half an hour then seal
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

HOT VEAL LOAF.-Mx two pounds of
minced raw veal and half pound OF raw
salt pork, minced. Add pepper and salt
to taste. half a cupful Of fine bread
crumbs and two eggs. Form into a loaf,
cover with crumbs and bake in a creased
pan, basting frequently.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31
DAINTY VEAL DISHES.

Veal ought always to be thoroughly
cooked. If it is well cooked it is not
dangerous article of diet Only when
1t is eaten UNDERGONE is it indigestible.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-31

SCALLOPED VEAL.-Chop cold cook
ed veal and moisten 1t with cream or
rich milk. Season with salt and pepper
and little nutmeg. Stir over the fire.
Put it into buttered ramekins or shells
and sprinkle with fine bread crumbs and
a little melted butter and brown.