davidaulloa/AmericanStories huggingface dataset:
Omaha daily bee., 1916-04-02

Frank sininan fht laeifo eaaal marvel
ana holder Of the 40 yard running record
who three tlmna within week last
SEASON beat " seconds Tor the 40 yard
run, says HAT psTehoagY piala leading
part Va the running ~ race.
ITO SAYS
"fpchalaGy figures ~ aufnHaine
extent Ia athletics tur instance getting
stalls, ] Thing, ia mtgeY condition ~
ones mlnd Also emo aunlld never under
ahY circumstance allow performance.
ln training ar fHnp'iifiau 10 discourage
Omaha daily bee., 1916-04-02
ADKINS OF Y. M. G. A. CHAMP
INDIVIDUAL WINMBmB
m. @. a. INDIVIDUAL CHAMP.
Point.


Frank Adkins, Lincoln .,,,...,.'. 7an
The omaha Catholic gokois won ne
gymn9stlc division Of the annual indoor
athletic gymn0Atic tournament ut the
Auditorium Friday night, while Frank
]. Riha Of tho Tel jed sokols won the
individual honors.
Tho results Of the apparatus events
were not learned until late Saturday
afternoon, due 10 tho complicated rnatbes
MATES necesaary In compiling the scores
made.
The Omoha Catholic sok0la averaged
4g5. The total number Of points made
by the seven men we're 8,zli Taking the
best five men Of tho Catholic team the
total was 1885, for an average Of F6,
ten points better than the entire team ~
seven counted. John Pokorney with b2s
points was the star OF this team.
Tic for second.
The south Omaha sokol Tyrs tied for
second place with total number Of 22g
points, for nm average Of AS, with tho
South Side Turnvcrein whose team of
four men totalled 1871 points for the
Hafne average Frank Kubin with b2g
points was high man for tho South
Omaha sokol Tyrs. while Carl Erbe was
high for the South Side Turnyereln with
tho same score.
Tel jed sokol barely managed 10 yet
fourth place. despite Frank Rihaa high
individual score. The Tel Jed crew made
2i33 points. for mn average Of 42sh
The University Of Nebraska was firth
with nm average Of s95. Tho Cornhuskor
average suffered because II. J. Saunders
competed IN but one event
niha Wins Two Firsts.
Frank Riha placed in all three ~ the
apparatus events. lie won first place
on the horizontal bnr and the side horse
lie made $50 points on the horizontal bar
and la on tho side horse lie WIS third
In the parallel bar event with $780,
John Pokorney ~ tho Omaha Catholic
Turner's and earle llrbe n tho South
side Turnyeroiu tied for first place In The
parallel bar event with scores Of loi.
rokorney also won thlrd place on the
horizontal bar with no.
Frank Kuhin Of tho South Omaha sohoi
Tyrs captured second place ON tbs hofi. I
zontal bar with i8 points
uuskers Upset Dope,
Two University ~ Nebraska boys upset .
The dope on tho side horse by capturing .
second aud third placoa In this event from /
tho crack turner's q J. brewing won
SECOND place with iia points aud W e.
Noddue won thlrd with ia points The
Garnmsker lads proved very efficient on
tho horse and nlha WAS the only turner
a. Hurnass them
Prank Adkina n lincoln won mo
Young Mons Christian association than
rlHHahIn NJ Nebraska ty registering
total af 50 6ralnlr.
TGe 0mRha and Ilngoln associations
nsl far fHt plago n she team event with
fM aelnga eHeh
Aia.nH Non tRa tfsw ia iha foUua
MNu IhI'staa association competition
ita WUa h8it Obs psRllff hAr anh aldo
'afs etrnts rafla iiUNhe N 0maNa
a5s tHe tIatof 81 ihf horizontal bsf ram
.atNlN
SUMMARY
Omaha daily bee., 1916-04-02
Opposing Baters VIII Provide the Real Test for Pitcher
TRAINERS BRING
STRINGS TO OMAHA

Joe Hildreth Arrives with Texas
Mays While Bob Sebastian IL
Expected 10 Blow In Soon.
Omaha daily bee., 1916-04-02

tftfH8 atiAfAh N8H
lhus= FfHHf lt a be- Points.
3shH t4htlNf tHlft LA HW
tHnH tnHWaH t8tNuil hak4iH ami
sn EFh. ath aHH FHfusaNfiu sr1
M W5t lai tamia ttaHh & hia hltH
t HM
#tnH HuWHH
tWus 2 itfs Fat ISL l fFst 80
iHtH EN- "a hfe iM# sNaf9t iN raiuta
M AiiiN6 teie8 OWN laIWtH
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26

how to put out clothes that reflect the
times France. like most of Europe, is
filled with talk about the enormous
amount of money that this country is
making, and it sounds to them like
many of the fantastic tales that the
east heard of the west i'll the days OF
40
France is probably not jealous OF our
wealth. for she realizes that millions OF
it are going to her and to Belgium
and she only hopes that it will reach
to an unparalleled pinnacle as long as
the war lasts, if not longer. But the
splendid and extravagant new clothes
are probably guided by our riches.
American buyers over there have
never been so prolific of money, and
so France intuitively went back to an
era in French history that also repre-
scented extravaganza in its extreme. At
that time, in Europe, dress fourished
Even over in England, where the first
gentleman of Europe" led the way in
splendid attire, men WED with one an
other in splendid apparel, as in France
Beau Brummel was the chief of that
the hundreds. Pompadour and then Du
Barry reigned in France. 1t is the Du
Barry period to which we have gone
back, when La Tour and Boucher IN
vented the costumes for the court bS
their portrait painting.
1t is evident that Paris has no dearth
of A certain class of fabrics. and that
her cloth mills, which are now estab-
1ished outside the fire zone, can turn
ont vast quantities of the materials
which she has made fashionable for
1916
Serge, taffeta. gabardine. silk net,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26
WHEN BUYING MILLINERY.

a HAT is perhaps the most difficult
"A article of womans wardrobe to
buy. 1t takes more than money to
attain the right one. Taste and a fine
sense of the fitness of things are es-
sentiaf in the selection. Almost any
shape and color frame fresh young
face becomingly, but every woman past
her first youth may probably give
careful consideration to the relation
of her hat to her features. Do not buy
the hat that looks well on the sales
girl. That will give you an idea of the
color and the shape, but not of how 1t
will look on you. When trying one on
be sure and look at the back of your
head. for a hat should set we'll in
the back as IL does in the front or at
the side. A really becoming hat looks
Just as well at one angle as at another.
Many women get along fairly well
with only one hat at a time, but the
we'll equipped woman should possess
three. OF these the most important Is
the one intended for general wear. for
the street travelling and so forth. This
hat should be moderate in form ana
size, becoming and not overconspicu-
Gus in any way. Some women think
that late winter is the best time to buy
their summer hats. The shops then set
forth a number of advanced models
and special models designed for those
who are going south. Perhaps because
the spring demand has not yet set in
these are sometimes more moderate in
price than hats of the same quality
will be later.
To renovate last years hat is me-
cessity that confronts the average
woman. There may be new hats in the
spring outEt, but there is sure to be
some last seasons model that is too
good to be discarded. and yet not good
enough to be worn as ii is. Whatever
type the hat, the renovating processes
trimmings and lining. Launder the
lining with soap, water and warm
pressing. Thoroughly clean the hat
with a stiff brush. Pull out thread
ends and clip off rough straw. steam
the hat thoroughly over boiling water.
Sometimes the crinkles will vanish
themselves as the steam passes up
through the straw. If not, il may be
necessary to gently pat and coax the
moistened straw between the fingers
until IL has regained some of its origi-
nal shapeliness. Wrap towel around
the hands, they are more or less
EXPOSED to the steam while holding
the straw over the boiling water. Do
not let the hat come in actual contact
with the water. After careful dry
piece of velvet, black for dark hats.
and white for light hats. This will
remove dust moistened by steam
ing For dark black straws dip
velvet in alcohol and carefully wipe
off the straw, using circular MOTION
over the entire surface. This last NM
ishes the cleaning of hat
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26

cept the assurance that they will be
strongly modified to suit our activities
women will adopt the Louis XIV even
ing gowns. but 1t is not probable that
the sartorial extravagances of the
hour will be accepted for the street
without protest.
No one who studies American life
from the center can fail to note what is
called the growing independence OF the
smart and wealthy set They are adopt
ing something of the exclusiveness of
the French and English aristocracy in
regard to prevailing fashions, and they
may put the impress of their nom
acceptance on many of the new gowns
in their present state.
At several Of the smart dinners given
in New York recently, where every
woman stood for high position and
power in the social world. there was
not full skirt, a pannier or a de-
fined waist in the groups. Nearly every
and the skirt not over three yards in
the hem.
The dressmakers acknowledge this
situation, and deeply deplore 1t. They
say that 1t grows more and more diffl-
cult to make leading society women ac-
cept ultra fashions. One reason prob
ably is that the woman with wealth
and power feels she does not want to
look like every girl on Main street; and
another is that she is far more in
the large bulk of women.
She is never careless in her clothes
or addressed, as are so many Of the
smart English and French women.
She spends large sums Of money on
her clothes and usually gets the best
dressmakers in the world. and her
French maid keeps her groomed like a
blue ribbon horse: her Jewels. while
never as good as those Of the English.
Austrian and Russian women, are well
sat INT CHI 10 mr.
ferent to the vagaries of fashion: she
has worn a narrow skirt whenever she
cared to during the last two years
which is an excellent example of the
deaf ear that she has turned to the
persuasive dressmaker.
The average woman, however, Is
rarely Influenced by the way that the
women of great wealth and power
dress: she does not come in contact
with them as rule. and she is not es-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26
MEATLESS DISHES FOR LENT


fuls of melted butter, three well beaten
eggs. and salt and pepper to season
well. Add milk to make thick batter,
pack into "a well creased fish-shaped
water to cook two hours. Turn on to
a hot platter, garnish with slices of
lemon and parsley and serve with egg
sauce
Cream of Indian Soup.
Mix together Il tablespoonful of -four
a quarter cup of cornmeal and half
teaspoonful of salt. Stir gradually into
q quart of boiling water and after
boiling up well put into a double boiler
and cook an hour and half. Add
cup of rich milk or cream and serve
with popcorn or crOutons.
Compete of Figs.
Wash and dry one pound of good
figs and arrange them on a pretty dish
Boil two cups of water with half a
cup of sugar until very thick. then add
strained juice of one lemon. Pour over
the figs and allow to get quite cold.
Garnish with whipped and sweetened
cream favored to taste, pressing 1t
through a forcing bag and rose tube.
Lentil and Onion Croquettes.
Soak overnight one large cup Of dried
lentils Cor dried peas II preferred). In
the morning drain. adding two cups Of
water, a stalk of celery. a small carrot
sliced and two or three sprigs Of chop
ped parsley. Cook until soft, then re-
move the seasoning and rub through a
sieve. stirring in a cup of thick onion
PURGE. one cup of soft bread crumbs.
salt and pepper to taste. An egg will
help in the molding OF the croquettes.
Form with Toured hands into small
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26

thin cloth and brocades are the i'm
portant weaves.
II is to Frances advantage to place
all of the output of these mills each
season She may not be able to eco
nomicaIly put out new fabrics. but she
can keep on supplying thousands OF
wards of the kinds she has. She, there
fore. makes skirts that are eight, ten
and fourteen yards wide; she tops
these with immense panniers that stand
ont straight from the waist line; she
makes it fashionable to use three skirts
ubere one used to serve. and the only
garment in which she saves material
is the slim little bodice.
The milliners aid the dressmakers by
building up hats that absorb yards of
material in their putting and draping.
Topcoats and evening wraps, as well
- thc venetian and Roman street capes,
demand yards and yards of fabric
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26

pyramids, placing in the ice chest for
at least an hour before serving, then
din in egg and bread crumbs. cooking in
deep fat to a golden brown. Serve gar
nished with punches OF crisp cress.
Onion Loaf.
Here is a real substitute for meat and
potatoes. / one which the majority
of people will relish:
Put through a meat chopper sufficient
nut meat to fill a coffee cup. any pre-
ferred variety being permissible Mean
while moisten very slightly a portion
OF a loaf of stale bread and with a
fork remove the crust. leaving small
fiaky pieces: now add to the bread the
nuts. half a teaspoonful of powdered
mixed herbs, half a teaspoonful Of salt
a dash of paprika, q small cup Of finely
chopped onion. mixing to a paste with
two tablespoonful Of butter dissolved
in about half cup of hot cream. Work
well with the hands. forming into a
small loaf. and. after laying on a but
tered baking-pan. bake for about an
hour in a moderate oven. basting oc-
casionally with melted butter. Serve
hot with a cream sauce or sliced cold.
accompanied with mayonnaise dress
Ing. With this may be served to ad-
vantage a green salad.
Potatoes With Cheese.
Split Irish potatoes which have been
baked and sprinkle with grated cheese,
return to oven long enough for the
cheese to melt. Serve hot. Before bak-
ing and after potatoes have been thor
oughly washed. roll them in salt. This
adds greatly to the flavor of the po-
tato.
Cheese Croquets.
Mako a white sauce, using two table,
spoonfuls Of butter. one-third cup Of
flour. two-thtrds cup of milk. Add one
fourth teaspoonful Of salt, paprika, the
yolks Of two eggs. one-half cup cream
cheese grated and one cup OF cream
cheese cut in small pieces. Cool. shape.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26
Emit Paste.

wHIS recipe calls for one pound Of
dates, one pound of seeded raisins.
one pound of hgs. one pound of dried
cherries and two cups Of nut meats.
Put all these ingredients through the
meat chopper twice. Turn on board
and knead well with confectioners'
sugar until it can be rolled out one
half inch in thickness. Cut in pieces
and dip in graduated sugar.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26
To Regild a Frame.

u Wy 10 cents worth of dry bronze
~ powder and 10 cents worth OF
banana oil. Mix to the consistency OF
thick cream. Apply to the frame with
a brush Mix this only as you need it.
The ingredients may be had at the
paint store. Try it on a piece of wood
first. DO not apply to the frame until
Won have obtained the proper color.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26

cayenne and a grating of nutmeg. Rub
in small quantity of butter and bind
with the beaten yolk of an egg. Line
tart tins with pie crust. if you have it
on hand, fill with the salmon mixture,
cover each with cover Of crust, trim
round the edges, moiSten and press to-
gether. Or use a small dish without
the pie crust. Bake in a hot oven.
This is a rich dish, heartier than meat
and potatoes, and may be served with
q green vegetable and a fruit dessert.
Kedgeree.
For this take equal quantities of
boiled fish and boiled rice. For u cup
each use two hard boiled eggs. tea
spoonful of curry powder. two table
spoonfuls of butter, a half tablespoon
full of cream, and salt, white pepper
and cayenne to season. Take all the
skin and bone from the fish and put in
a saucepan with the butter. Add the
rice and the whites of the boiled eggs
cut fine, the cream, curry powder and
cayenne Toss over the fire until very
hot. then take up and pile on hot
dish. Rub the yolks of the boiled eggs
through a sieve on top of the curry and
serve. This is an old southern recipe
especially appetizing for supper on a
people.
Boiled Samp.
Samp is a coarse hominy available al
most everywhere and very palatable.
It Is most nutritious. Soak two cups
overnight in cold water. In the morn
ing wash thoroughly. cover with boil
ing water and simmer gently all day.
Do not stir. as that tends to make it
''mushy," but shake the pot frequently.
AS the water boils away add more, but
not enough to make much liquid.
About half an hour before serving add
a cup of rich milk, a tablespoonful of
butter and salt to season. Let this boil
up once and serve hot.
Baked Macaroni.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26
Dressrnakers Revive Costumes of the Louis XIV Peril

peciaIly DESTROYS of dressing TO initiate
the smartly turned out women OF the
stage: and she knows. or ought to
know. by long experience. that the
shops will offer to her copies OF all the
most extravagant French models.
These run down the swift channels OF
our enormous wholesale trade like
straws in a rapid current.
Consequently, the real struggle
comes to the average woman. She must
avoid what is capricious and eNtrava-
giant; she must demand that her clothes
be modified to suit her environment
No one should be startled by the ad.
vent of the pannier: It has been
rumored for six months. Nevertheless.
the extreme appearance of 1t makes
one gasp. 1t stands out in the most
conspicuous manner from the exact
lower edge Of the waist line: IT elm
mates any subtle curvIng of the hips:
II deprecates any strong resistance
against flesh; ii turns to naught all
the difficult emaciation exercises with
which our women have been occupied
for five years.
1t is quite easy to say that one can
refuse the pannier and it rs quite easy
to do il, but the trouble IS that this
pannier is the symbol OF the new sill
houette-no matter what we wear, IL
is the intention of the dressmakers that
it flare into the atmosphere below the
waist line. and there is no attempt made
at smoothing off any part of the hips.
The pannier leaps UP and out from the
waist line.
Naturally. one will not wear panniers
on street suits. but even liz these the
skirts are gathered at the waist line.
and the Jackets ripple out to simulate
a pannier.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26

FRENCH Reaching Dollars With Materials
and
the Seasons
ThenM anufac
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26
Pretty Table Cover.

Ut the figures from lowered cree
" tonne and buttonhole them onto
square of linen to form border.
This is particularly pretty with a room
where the furnishings are upholstered
in cretonne.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26
Buttered Noodles.

61HROw the noodles into boiling
v,+er and 1a, ,ben, boi, for ten
u -,
minutes rake them up with
strainer and put on hot dish. Melt
soro <rasb b,,,,.r a., . ..a,y .p s,r,,
kIe a large handful OF bread crumbs
IN II and let them remain until they are
hShtiy Drowned, then put them upon
the noodles. Clarity a little more but
ter II the hrst portion was dried up
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26

allowing one rounding tablespoonful
to each croquet. and roll in balls. Add
two tablespoonfuls of cold water to the
whites of the eggs. dip in crumbs pre-
ting through the meat chopper. Dip In
the egg, then in crumbs again. Fry
in deep fat, and drain on brown paper.
This is very hearty dish. good Tor
hard labor indoors or out.
Vegetable Outlets.
Boil separately until tender a half
dozen carrots. q turnip and an onion.
Mash thoroughly and mix with a cup
of cooked lentils dried peas will DOB
drained perfectly dry. Season with
minced parsley. salt and pepper. and a
beaten egg and bread crumbs to bind
together. Form into balls or croquets.
dip into beaten egg. roll in fine crumbs
and fry in deep fat. Garnish with par
sley and serve hot. A little curry pow
der may be added to the seasoning II
desired.
Egg Outlets.
Boil three eggs twenty minutes; when
cold remove the shell and chop them
very fine. Put one cup of milk in the
double boiler, mix one tablespoonful Of
butter and two Of -four, add it to the
scalding milk and cook until it 10 q
smooth. thick paste. Add to the chop
ped eggs a tablespoonful Of chopped
parsley, ono tablespoonful Of salt. a
few drops Of onion Juice and a pinch
Of pepper. mix we'll and turn out to
cool. Then shape in small. nat balls.
dip in egg, then in bread crumbs and
fry in hot. deep fat; remove. drain on
paper and stick a small piece of par
sley in the end Of each ball. Have
ready . cream sauce. to which you have
added a cup Of peas: arrange tho cut
tho cream sauce. This recipe will servo
at least three people.
Salmon Patties.
These make a good dish for luncheon
or dinner. whether served hot or cold.
Mince freshly boiled or canned salmon
fine and season we'll with salt, pepper,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26

Louis XIV distinguished ambas-
sadorial party came to Paris from
China, and France Immediately took up
the idea OF copying their clothes. The
painters Boucher and La Tour were
inspired by Chinese designs and color
ings, but they nodded them into their
own individual style, so that the result
has gone down into history as the
Louis XV-Chinois art.
When the great designers Of France
went back to the portraits done during
the reign Of the Pompadour they found
that this Chinese note was incorporated
on every canvas. 1t is natural, there
fore. to find the art of the two diverse
countries blended together in cos
tumery.
There is no attempt at a Chinese
silhouette or the use of a mandarin
coat, or peacock's feather; it means
only that Chinese colorS, designs, en-
broidery, treatment of brocades will
be taken up along with Louis XIV
gowns for 1915. Chinese embroidery is
already in fashion on even the simplest
Of frocks. and bits of Chinese brocade
are used in belts and wide bands across
the figure and above the belt.
There is an old Chinese blue ribbon.
and there are queer buttons of carved
jade and ivory. Chinese yellow in many
fabrics is used for evening gowns.
The pressing question. however, is
how these new clothes affect the aver
age woman. She is greatly disturbed
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26

the bottom of a buttered baking dish.
covered with a layer of tomato. fresh
or canned, season with salt and pepper.
add a layer of grated cheese with Jumps
of butter, little grated onion and
green pepper chopped fine. and IL de-
sired any shreds of leftover cold
meats. Add another layer of macaroni.
and so continue to the top. having the
top layer of the grated cheese. Bake I'M
til hot. bubbly and steaming at the
top. This is a rather heavy dinner
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-26

Some of the newest silk suits have
coats to the knees.