davidaulloa/AmericanStories huggingface dataset:
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-02-26
Coming and Going

SiiS SeSoN VI A'Aio .. - -. iJSIeS.
Miss Inez Spears, of Cowpens, was
a visitor in the city last Saturday.
Mr.. w. f. Bentley, of Kelton, was
in Union Tuesday on business.
Mr.. E. L. Henry, of Asheville, N.
c., was a visitor in Union Monday.
Mr.. V. H. Lawson of Buffalo, r. 1,
was in the city on Monday on bust
ness.
Mr.. M. G. Ray has been quite ill
for several days, but is now improv-
ing.
Mr.. Harold Drew of Clemson Col
lege was in Union for several days
this week.
Mrs. Cantrell of Spartanburg, is
the guest of her mother, Mrs. S. A.
Clement.
Mr.. B. C. Finch spent Saturday
and Sunday with relatives in Spar
tanburg.
Mr.. J. l.. Wyatt and son, Johnnie,
of Jonesville, were in Union Saturday
on business.
Mr.. Albert Oliphant of Columbia,
is visiting his parents, Mr.. and Mrs.
VI. A. Oliphant
Misses Mason Blankenship and
Bessie Greer, of Route No. 2, spent
Wednesday in Union.
Miss Sydney Gage spent the week
end in Spartanburg with her sister,
Mrs. l.. P. Dashiel.
Miss Mae Smith of Winthrop Col
lege spent the weekend with hel
mother, Mrs. Miles Smith.
Mrs. F. H. Whitney and little son,
spent several days last week, the
guests of Mrs. Susan Tinsley.
Mrs. H. M. Huntley and son, of
Union are the guests of Mrs. S. A.
Darwin-Gaffney Ledger.
Miss Irene Mellow spent the
weekend in Union with her parents,
Mr.. and Mrs. R. w. Mellow.
Mrs. R. C. Bishop has returned
from visit to her daughter, Mrs.
c. A. Granger at .Greenville.
Miss Eileen Montgomery enter
tanned few friends at her home on
East Main street, Tuesday evening.
Messrs McTyeire Daniel and Ivy
Dunbar of Wofford College, spent
the weekend with their parents in
the city.
Mr.. Will Mcclure, of Charleston,
was the guest of his father, Mr.. w.
s. Mcclure, for several days last
week.
Miss Nell Purcell has recovered |
from 4 recent illness and will soon
be able to resume her duties at the
Progress Office.
Mrs. Herbert Smoak, who spent
several days last week with MISS
Mamie Duncan in Columbia, has req
turned home. b II
Mr.. and Mrs. j. X. Bailey have
returned to their home in Carlisle
from visit to Mr.. and Mrs. G.. L.
Spencer
Mrs. j. c. Mixson of Columbia,
spent several days last week, tn
guest of her mother, Mrs. Julia
Thomas.
Miss Virginia Briggs, who is tearh-
ing in the graded schools in Col
umbia, spent the weekend in Union
with her mother.
Quite a number Of Union peop,c
will go to Columbia ncXt week to see
Billie Burke play Gerry" at the Col
umbia theatre.
Lieut.. and Mrs. Jesse Drain and
| liftso cDn 2Ip.i, cd 'Irr.lov eyani. ..
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-02-26
Resolutions of Sympathy From the
w. NJ. s. of Reulah Baptist
Church.

Whereas, God in His infinite wis
dom, has seen fit to take from our
midst on the 9th day of February,
1915, Mrs. M. G. Feaster, one of our
ever ready and willing workers. 1t
was release after long time of
suffering, which she bore so christ
like.
Whereas, we feel a deep personal
loss in her departure, and too, the
society has lost one of its best mem
hers, the place which never can be
filed.
Whereas, she has left a home sad
Hened by the death Cf dear mother,
whose loving hand and instructions
will ever be missed. Therefore, be
it resolved:
1st. That to the Great Author and
Givcr of life, we most humbly bow
in recognition and submission Of this
dispensation of providence.
End While we sympathize deeply
with the bnrcaved one, we commend
him to the care Of cur blessed Say
Tor.
3rd. That a pace in our minute
book be inscribed to hor memory and
q copy oc these resolutions be sent
to the county papers for publication
Mrs. J. II. Spears,
Mrs. d. B. FAINT. Jr.
Miss Beatrice Mcdaniel.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-02-26
A New Movie in Town
The Grand
Tourist Agents, S. A. l.. Ry.


We have opened IN the
city of Union an uP,to-aa12 P31t
Moving Picture Theatre.
(not a NaudeVllle Hou@e},
but q place where you can
see good, classy, clean p'ct-
,,i;e9 ~ a,l nl,;1lron vow
mother or as Jne case may
be. your oeaI GIL a'" Eo"
can be assured tAa' 'heie
will be nothing SHOWN N1"o
Wlll mar me IeGLiil2S o. ''Ie
most refined, III add'uoh 10
5'"NI'i@ &|ou ptI,,,t 'IIaat -, ,,,,,,; ~ y,
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-02-26

DON'T COUGH and ache when Dr.
Huict's Cough Syrup and Grippe
Capsules will give relief. Guaran-
tced at The Palmetto Drug Co.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-02-26
Special Advertisements

THE OLD TIME HOUSEHOLD rem
tidy is what you want in your home,
Or. NJ. ID. Huiet's all Healing Lin
iment, guaranteed everywhere.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-02-26

TWO HUNDRED AND TWENTY
nine acres. | - miles from Z. r.
station, near good school anc
churches, a good tenant houses.
on public road. daily mail Land
lays we'll and has 10 81 ID acres.
fine branch bottom land. good
pasture and an abundance of tilp-
ber-rents for 4,o00 lbs. lint cot
ton. Price $4,000 p. O. Box SOC.
Union, s. G..
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22

back. Her friend copied it and now
all the young girls have the effect of
the Castle clip without the clip" and
the originator of the fad, who cut her
hair close, envies them their long
tresses. Since the first girl wound
her hair in this knot in back. so many
have adopted the mode that pins have
been especially designed for the knot.
They consist Of single straight spike
with ball or slender triangular top Of
amber, jet or tortoise shell. Poign-
ards, the French call them; in plain
English they are daggers. One of
these pins will hold the knot firmly
and is a fitting finish for young girls
couture; more, Dame Fashion taboos
as poor taste.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22
New York, May 21.

New York, May Il.
The question of the graduation dress
is always perplexing. Here girlhood
and womanhood meet, but the girl
must yet be kept the girl for the one
day of days when she receives the bit
of parchment, which seals her school
life.
In this season of revived fashions
and fabrics, the problem simplifies it.
self to some extent, for all styles are
youthful. One need only visit the
large stores to appreciate the variety
offered in these frocks. La, la, you
fair maidens, wrestling with the quibs
and questions of your last examina-
lions, you should be with me in the
great metropolis! On the spacious
fourth floor of a house, devoted solely
to the needs of the girl, there are
mahogany cases, filled with frothy
white dresses, stretching away row
after row, like the battalions of an
army. 1t is seldom you find so large
an assemblage of frocks for one pur-
pose, and age, collected in one place.
Here you can be QUILTED from tip to
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22
Order for Creditor. to Present Claims.

Order for Creditors to Present Claims.
Etc.
No 1871
state of Minnesota. County of Henne-
pin. Probate Court.
In the matter Of the estate of Teho
tate OF Teho Mitto. deceased, late OF
the County OF Hcnnepin and State Of
Minnesota. being granted to John NJ
Gleason of said county and state.
~ Is ordered. that six months he
and the same is hereby allowed from
and after, the date of this order. in
demands against the said deceased arc
required to file the same In the Pro-
bnte Court of said County Of Hcnne-
pin for examination and allowance or
be forever barred.
1T Is further ordered that the first
Monday In December. 1915, at 10 o'clock
House in the City Of Minneapolis. in
said county. be and the same Is hereby
appointed as the time and place when
and where the said Probate Court will
examine and adjust said claims and
demands.
;. And it is further ordered. that no.
tice OF such hearing be given to al!
estate by forthwith publishing this or
der once in each week. for three sue
cessive weeks. in the Irish Standard.
n newspaper printed and published In
said county
-, p Ms At, at Minneapolis, this 10Th day
BY the Court.
JOHN A. DAHL.
Judge of the Probate Court
+. ]. RIORDAN, Atty.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22
Order for Hearing Final Account and
Petition for Distribution.
No. 1907:
PROBATE NOTICE


State Of Minnesota County Of Henne-
pin. In Probate Court.
In the matter of the estate of John
Feehan, Decedent.
On. receiving and filing the final ac-
count of the executrix Of the last will
and testament of said decedent, and
her petition praying for the allowance
OF oi, said account and for a decree as
signing the residue Of said estate to
same.
It is ordered. That all persons inter-
ested In said estate appear before said
Probate Court on Monday. the 18th day
Of June. 1916. at ten O'clock in the
forenoon. at the Probate Court in the
Court House at Minneapolis in said
county, then and there to show cause,
II any there be, why said account
should not be allowed and said estate
in said petition.
u. And it is further ordered, That no.
tice Of such hearing be given BY pub
Tor three successive weeks, prior to
said day of hearing in the Irish stand :
ard, newspaper printed and published
IN said county, and by mailing a copy
OF this order to all the legatees named
IN said Will and heirs-at-law Of said
decedent when their address is known
or can be ascertained by due diligence,
at least fourteen ID days before the
date of said hearing, unless notice is
Dated at Minneapolis this 10th day
BY the Court:
JOHN A. DAHL.
A. T. GROTTE. Atty.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22
The Home Circle
BY Celia Hord Kenny

sists Of pick-ups and there is need
of nourishing soup. Like every
thing in successful cooking, good ma
terials and care in preparation are
necessities.
Clear Beef Soup.
Stir into one quart of boiling water
one tablespoonful of beef extract un-
til the latter dissolves; then add eel
cry salt and paprika to suit, and cook
in this any leftover vegetables at
hand. Strain free from the vegetables
when serving.
Asparagus Soup.
Three cupfuls of water in which the
asparagus has cooked. One can of as.
paragus or one pint cooked asparagus,
one-fourth cupful of butter, one-fourth
cupful of flour, two cupfuls hot milk,
half teaspoonful of salt, one-eighth tea,
spoonful pepper, one slice onion. II
canned asparagus is used. drain and
rinse it,. cut off the tips about one
inch long and reserve them; put the
stalks of asparagus, stock or aspara'
gus water and onion into a cooker
pail; when boiling. put them in a
cooker for two and one-half hours OF
more; rub through sieve, bind ii
with butter and flour, which means
melt the butter, and when it is liquid
add usually an equal quantity of flour
and rub them together till well blend
ed; they are then added to the soup
and stirred constantly till perfectly
mixed; add the remaining ingredi
ents and tips; serves six persons.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22
Order for Hearing Petition for I.etterr
of Administrations.

Order for Hearing Petition for I.etters
of Administration.
No. 1910.
State of Minnesota, County Of Henne-
pin. In Probate Court.
In the matter of the estate Of Diantha
X. Munson, decedent.
On receiving and filing the petition
OF Alice b. Roberts of Hennepin Coun-
~; Minnesota, praying that Letters of
Administration on said estate issue to
Ii. T.. Munson of said county and state,
1T Is ordered. that said petition be
heard and that all persons interested in
said matter appear before this Court
on Monday. the l4th day OF June, 1915,
at 10 a. NJ. at the Probate Court in
the Court House at Minneapolis in said
County and then, or as soon thereafter
as said petition can be heard, show
cause. II any there be. why said petit
ton should not be granted.
j.. And 1t is further ordered, that no.
t tics OF such hearing be given. by pub
for three successive weeks. prior to
said day OF hearing. in the Irish stan
dard, newspaper printed and publish
ed in said County, and by mailing a
copy of this order to all the heirs-at-
law of said decedcnt when their ad-
dress Is known or can be ascertained
by due diligence, at least fourteen ID
days before the date OF said hearing,
unless notice is waived.
Dated at minneapolis. this 10th day
of May, 1915.
by the Court:
JOHN a. DAHL,
Judge OF the Probate Court.
GEO. II. SIMPSON Atty.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22
WHEN THE SWEET
' '- C GIRL GRADUATES
Net the Favored Fabric for Her FUCk in Empire,
Bodice Or bo|ero Fashion
FLOWERS ARE BEING INTRODUCED FOR C0LoRs

There are dainty cross-barred dimi-
ties; Swisses, plain and embroidered
batistes, voiles and crepes for twenty.
cents a yard; nets at forty cents come
seventy-two inches WIDE The dotted
Swiss is unusually attractive as one
draper arranges it, in an Empire effect
The trimming is suggested, too. At
the Dutch neck and elbow sleeves Val
enciennes lace is applied; also on the
skirt, in a Grecian border above the
hem. Primness, the chief charm of
the frock, is again in evidence in the
broad girdle of MORE ribbon, brought
straight around the Empire waistline
and finished at the back with a fiat
bow and long streamers.
Gloves, for the graduation frock, are
generally of plain silk. Many well.to-
do mothers are buying their daughters
silk gloves in place of the formal white
kid; the effect is more girlish and they
are much cooler for warm weather.
To be sure there are fancy models
shown and in good taste. too. A silk
glove, pin tucked around and around
the wrist, half-inch apart, or deli
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22
Order for Hearing.
State of Minnesota, County of HEM,
min In Drnhotn ('nnrf


pin. In Probate Court.
In the matter of the estate of Edwin
Judd Fisher, Decedent.
On receiving and filing the Petition
of Isabelle Ruettcll Fisher of Henne-
pin County, Minnesota, praying for the
allowance Of an instrument purporting
to be the last will and Testament OF
said decedent and presented Herewith
as and for such last will and testament,
ed thereon to said petitioner.
1t is ordered, that said petition he
heard and that all persons Interested
in said matter appear before this Court
on Monday. the 18th day of June, 1915.
the Court House at Minneapolis in said
as said petition can be heard. show
cause. II any there be. why said petit
ton should not be granted.
And 1t is further ordered, that no.
tice of such hearing be given, by pub
fishing this order. once in each week
for three successive. weeks. prior to
said day of hearing in the Irish STAN
dard.. newspaper printed and pub
lished in said county.
Of May, 1915.
BY the Court: 20
Judge of the Probate Court.
q. v. MCLAUGHLIN, Atty.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22
QUICK SOUPS.

"Quick soups" are what the house
keeper calls those delicious cream
soups which she often makes without
meat, but are all the better favored
If meat stock is used instead Of
water.
AS any dietitian will tell you, soup
is helpful because it serves to warm
the stomach and prepare it for
heavier foods. Therefore clear soup
should precede dinner, and some
soup of the cream variety is the best
for luncheon when lighter foods are
served.
If the housekeeper is a good pro-
WIDER and thrifty she will always keep
at hand bottle or can of some stand
ard bouillon of beef extracts with
which to build a quick soup for the
meat dinner if unexpected company
arrives. A dish of soup helps out
wonderfully when this happens, and
many a meal has been saved when
the housekeeper has discovered such
an aid. after frantically searching the
larder for something to stretch out
the leftover roast that was to do duty
for just the family.
Cream Soup.
When making tomato cream soup,
sometimes called "bisque," care
should be taken to place q piece of
baking soda in the tomatoes before
adding them to the milk, as the soda
will neutralize the acid in the vege-
table which causes the milk to curdle
and ruin an otherwise delicious dish.
For a cupful of strained tomato a
piece of soda about the size of a
French pea will be sufficient. as too
much will also ruin the soup.
Care must also be taken not to
scorch the milk, and to prevent this
happening the wise woman win pre-
pare her cream soups in a double
boiler. Especially is this advised
when the cook has several other mat
ters to attend to when the milk is be-
coming hot.
A PURGE soup is thicker than . sim
pie cream soup. The former should
never preface q dinner consisting Of
meats. vegetables and dessert, but
may be used when the dinner con-
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22

cately embroidered, may be worn; the
new lace glove, too, is perfectly ap-
propriate for the girl graduate.
The medium heel on the shoes is
another feature of the fashions shown
for graduation that the mother, at
least. will like. These appear, slight
ly curved in the approved French
style, on slippers of white kid with
colonial buckles and on white satin
pumps with flowers in front to match
the flower of the frock. This makes
one think that the makers of slippers
and the makers of frocks have held
some secret sessions this season. Nor
are the styles confined alone to white:
black patent leather is considered
equally appropriate for the graduate,
especially If worn with white stock
ings. There is pretty model shown
with fiat heel and crossed laces Of rib.
bon, which brings to mind Crinoline
days, when tiny slippered feet peeped
from beneath the folds of the hoop
skirt.
The simplicity Of the fashions al.
lows but little jewelry. Such touches
as a string of pearls a Turquoise locket,
or heavy gold bracelet. are employed
to give the desired old-time atmos.
phere. The hair, however, is decidedly
modern. but so artistic that it in no.
wise spoils the quaintness of the cos.
tune. The bobbed effect is the most
popular couture for the young girl.
This may sound as il the younger gen.
Grafton are recklessly cutting of their
hair; do not be misled for such is
not the case. Some clever Miss lately
conceived the idea Of combing her hair
back straight in front, low over the
ears and winding it In a loose coil in
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22

Australian exchanges chronicle the
death of a great Irish missionary nun,
the Rev. Mother Mary Gonzaga Barry,
first provincial of the Irish branch of
the Institute of the B. v. NJ. in Aus
tralia, who passed away on March
at Loreto Abbey, Mary's Mount, Bal
larat. The deceased lady went to
Australia some forty years ago. She
was born at Wexford, Ireland, in 1884,
and was consequently in her eighty.
first year.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22

toe, with the style and suitability of
the garments assured.
At first glance, it seems the whole
graduating world is to be gowned in
net, so completely does the fabric
dominate the collection. No doubt,
it is the extremely full skirt that
brings this material SO noticeably to
the fore; but regardless of the cause,
the effect is charming in the quaint
Empire, bodice and bolero dresses,
showing features from old fashions
such as short, pulled sleeves and mar
row ruff1es. Valenciennes, filet and
imitation Irish crochet, repeated again
and again in the trimming, reminds
one forcibly of the timely revival of
these three laces. There are frocks,
too, where heavy embroidery is used
In the ornamentation; others edged
with half-inch shirred ribbon, and here
and there model touched with taffeta.
One frock in particular of the last
type has the new laced front bodice,
ripping peplum. and applied hem of
the silk. The guimpe, showing above
and between the lacings of the bodice;
the sleeves, pulled until they resemble
toy balloons, and the skirt, with its en-
tire width gathered in at the waist,
are Of net. A half-blown rose of deli
cate pink, tackled above the hem, gives
a touch of color, which makes the net
and taffeta seem the purer white for
the contrast. 1t might be we'll to add
here, while speaking of the rose. that
all the frocks have this bit of color
and are named according to the flower
they show. The model mentioned
above is the rose dress; the Mar.
guerite frock has chain of daisies
around the waist and the pansy dress,
a corsage bouquet Of deep purple pam
sizes as the name implies.
These touches and trimmings are
also carried out in frocks of other fab
RIGS; introduced, perhaps, to diversity
the net models or for the few who do
not care for such transparent material
as the net. AS the styles themselves
hint Of old-time fashions so these tex
lures have their origin in the modes
Of from 1910 to 1850. Sheer Swiss,
plain and embroidered, batiste, point
d'esprit organdy and dimity show to
good effect with Valenciennes lace.
Only two really modern materials are
used and these are cotton crepe, and
wolfe.
Since so many Of the schools have
set the limit Of three dollars for the
cost Of the frock, the stores also fea-
ture inexpensive fabrics by the yard,
the goods draped on forms to show the
various styles in which to make It up.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-22

cRoQUETTEs.
(From Left-overs).


Two things are essential to the ex-
cellence of croquettes. The mixture
composing them must not be too stiff,
and the fat in which they are cooked
must be boiling when they 60 in and
deep enough to float them. If these
conditions are neglected, you will have
a pasty, sticky compound, soaked with
grease and misshapen, perhaps
scorched on the under side. The hot
fat should form crust instantly,
which prevents the fat from touching
the interior of the croquette. Always
make up croquettes at least two hours
before they are cooked; roll in beaten
egg, then in fine bread crumbs. or in
cracker dust; arrange upon a Toured
dish (not touching each other) and
leave upon ice to stiffen as they dry.
Oyster croquettes.
Cook twenty-five oysters in their
own liquor until their edges just be-
gin to ruffle; remove from the fire,
drain, preserving half cupful Of the
liquor) and chop fine. Stir together
over the fire two tablespoons of flour
and two of butter and pour on them
half a cup of cream with pinch of
soda in it) and the half cupful of
oyster liquor. Stir to smooth sauce
and add slowly the beaten yolks of two
eggs, the chopped oysters, salt and
pepper to taste, and pinch Of grated
nutmeg. Let it boil up once, remove
from the fire and set aside to cool.
When thoroughly cold form into GRO
quotes and cook in deep, hot fat.
Garnish the dishes with slices of lemon
and tiny sprigs of parsley.
Chicken croquettes.
Cook together in a graniteware
saucepan one tablespoon each of flour
and add butter until thoroughly blend
ed. Pour upon this white roux" a
cupful of rich milk and stir to a
smooth sauce; then add two cups of
boiled or roast chicken, Chopped very
fine). Season to taste with salt, white
pepper and crate of nutmeg. Cook
until thoroughly heated, then add the
beaten yolks of two eggs and cook for
two minutes more. Take from the
fire and let it get cold and stiff;
then form into croquettes, roll in fine
cracker crumbs, then into beaten egg,
to- tn, 1o oY16 cot
on the ice for two hours before cook.
ing in the deep hot fat.
These are deliciously dainty and del.
icate, and always figure at wedding
breakfasts.
Veal or Ham croquettes.
Mince enough cold veal (roast OF
stewed) to make cupful; mix with
1t the same proportion of cold boiled
ham (also finely minced) and half
q cup of very fine bread crumbs. Rub
the yolks of two hard boiled eggs
through a colander or vegetable press
and add to the mixture. Season to
taste with onion juice, salt and pep.
per, moisten with thickened gravy or
melted butter. Beat one raw egg to
q froth to blend the mixture, and make
into croquettes. Roll in beaten egg
then cracker dust and set aside for
an hour or two before cooking in
deep, hot fat. You can use any kind
of roast or boiled meats for croquettes
excepting corned beef, and rice, HON
my, potatoes and other cold vegeta'
bles; all make palatable dishes when
cooked in this way.