davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-11-24
Food Ruler in France;
GaSOIene Cards Next
Nj. Thierry to Govern Provisions for Army
and Naton-All Germans from ! to 90
Liable for War Service

them over to Saturday, but restaurants
are forbidden to serve any meat on
those days and their purchases on other
days are restricted.
To Standardize Bread
A standard bread loaf Of two pounds
Will be introduced and all other forms
of bread will be forbidden. The ban
will cover pastry and small cakes, ex-
ccpt those which keep four days. 1t il
hoped that this provision will help
greatly in the conservation of sugar
and eggs. 1t will force the closing of
many bakeries that make only pastries.
The sale of loaf sugar is to be for
bidden, thus saving the amount lost in
refining, but sugar cards are likely to
come soon.
As for workmen thrown out of en-
ployment by the closing of bakeries
and sugar refneries, it is planned to
use them in the munition factories,
where there is room for many more
hands.
Huge Tax Increase
New taxes, which it is estimated will
yield 6Oo,000,00O francs, have been de-
cided on by the appropriation commit
tee Of the Chamber of Deputies after
many weeks OF consideration.
Among the measures will be an in
crease of the income tax from 2 to
per cent, the taxes on the yield from
securities from TO per cent, and on
sugar from 25 to 40 francs per metric
/ hundredweight.
There will also be increases in the
taxes on tobacco, wine, beer, letter post
age, coffee, chocolate, tea, vanilla, min
eral waters and great variety of other
Continued on page g, column !
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-11-24
$4,000 BELGIANS
ALREADY EXILED
Foreign Minister Sends
Pleas to Madrid
and Rome

Havre, Nov. 23.-"The Germans boast
Of having already deported 100000
men," says the Belgian Minister of For
eign Affairs in a telegram sent to the
Belgian ministers at Rome and Madrid
to be communicated to Pope Benedict
and King Alfonso. The telegram fol-
lows:
"The situation in Belgium is becom-
ing day by day more frightful. The
raids on valid Belgians now extend
throughout the whole country. If they
are not sent to work in Germany in mu,
nitions factories, they are sent to the
occupied parts of France to work on
systems of trenches and the strategic
railways of Lille, Aulnay and Givet.
The Germans boast of having already
deported 100000 men.
Factories Being Stripped
"Requisitions of materials continue,
with the object of hindering after
peace a resumption of work. 70 sup
press competition and ruin the coun-
try, machines which could be used have
been carried off or sold as old iron.
"The Governor General pretends in
declarations made to a reporter that
deportations in mass pass without in
cident, and even that the Belgians go
joyfully. In reality, they suffer at the
same time moral torture and the physi-
cal pains of slavery. The German gov
ernment tries to excuse itself by the
necessity of combating the unemploy-
ment which they themselves created by
forbidding the communes to employ un-
employed without their authorization,
and by preventing them, as in Luxem-
burg, from being used for public works
or in exploiting the coal fields Of Linn
burg"
Delivered Over to Violence
Belgium is delivered over TO the vio-
lence of the military authorities, while
the civil authorities approve and stand
aside.
"lnsist strongly that the government
to which you are accredited invite the
German government TO reflect on the
consequences of the treason to human
ity committed in its name. Germany
before she is forced TO abandon our
country wants TO leave it in the condi-
tion Of a corpse, but while thus en-
gagged in torturing il she is putting
herself under the ban of nations and
instead of imposing peace on her ad-
versaries by terror, she is only raising
the civilized world against her"
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-11-24

prSEHURsr HOTELS and GOLF LINKS
NOs opsu. Inquire sssbOsrd Air Lac. iiss b"v.
--Advt
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-11-24
W E A T H E r

o,,,cas,. cloudy and much colder
Friday. Saturday, fresh and
colder. West gales.
Full Report on Pase 3
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-11-24
Huge Tax Increase

Continued on page 2. column !
The Irish standard., 1916-04-08
Cinnamon Rice Puddino.

Buy four ounces or so of the rec
cinnamon drops, or perhaps two
ounces would do for large, creamy
rice pudding or for half a dozen oil
individual size. Allow twelve or eight
cen drops to each cupful of milk used
and also to each cupful of milk al
low one well-washed tablespoonful Of
rice and about tablespoonful OF
sugar. If it is to be served with 9
sweet sauce do not add any sugar.
Put into buttcred baking dish OF
dishes or into the glass baking molds
and bake from one hour and a half tt
two hours in moderate oven, stir
ring in the top every half hour OF
even oftener. A meringue may be
added and across this strewn some
pink sugar or some of the cinnamon
drops ground up in mortar.
The Irish standard., 1916-04-08
Mock Eich

Cut some scraped satisfy into inch
lengths, dropping them as done into
water acidulated either with vinegar
or lemon juice. and, soaking them in 1t
for an hour; drain carefully, barely
cover with boiling sailed water, cook
gently until soft, and strain.
Having made thick. white sauce
with the liquor mingled with an equal
quantity of scalded milk, thickened
with butter and flour in the usual pro.
portions and seasoned agreeably with
salt, pepper and lemon juice, put the
satisfy into fireproof shells, mask with
the sauce, strew lightly with bread
crumbs and few knobs Of butter, and
brown in a quick oven. Or. if pre-
ferred, serve in cases of puff paste.
The Irish standard., 1916-04-08
MIXING THE BUTTER CAKES
Breakfast and Luncheon DeIieacy
Worth All the Time That Can Be
Bestowed on II.

An earthen bowl should always be
used for mixing cake, and wooden
cake spoon with Sits lightens the la
Dor. Measure dry ingredients. and
mix and sift baking powder and
spices, If used. with flour. Count out
number of eggs required, breaking
each separately that there may be no
loss should stale egg chance to be
found in the number. separating yolks
from whites If rule SO specifies. Meas
ure butter, then liquid. Having every
thing in readiness, the mixing may be
quickly accomplished.
If butter is very hard, by allowing
1t to stand a short time in a warm
room it is measured and creamed
much easier. If time cannot be al.
lowed for this to be done, warm bowl
by pouring in some hot water. letting
stand one minute, then emptyng and
wiping dry. Avoid overheating the
bowl, as butter will become oily rather
than creamy. Put butter in bowl and
cream by working with a wooden
spoon until soft and of creamy con.
sistency, then add sugar gradually and
continue beating. All yolks of eggs
or whole eggs beaten until light,
liquid and flour mixed and sifted with
baking powder: or liquid and flour
may be added alternately. When
yolks and whites are beaten separate.
ly whites are usually added at the
last, as in the case when whites Of
eggs alone are used.
A cake can be made fine grained
only by long beating. although light
and delicate with a small amount of
beating.
Never stir cake after the final beat.
ing. remembering that beating motion
should always be the last used.
Fruit, when added to cake, is usual.
~ Toured. to prevent its settling to
the bottom. This is not necessary If
1T is added directly after the sugar,
which is desirable in all dark cakes. II
light fruit cake is made. fruit added
In this way discolors the loaf Citron
is cut first in thin slices, then in strips,
Toured. and put in between layers of
cake mixture. Raisins are seeded and
cut. rather than chopped. Washed
cuTrants. put up in packages, are
quite free from stems and foreign sub.
stances. and need only picking over
and rolling in flour.
The Irish standard., 1916-04-08
The Ho11e Circle
By CELIA HoRD KENNY
By CELIA HoRD KENNY

may be used in milk stews. Well.
boiled fish is good for variety. Eggs
must not be overlooked or they are
likely to cause indigestion. The best
way to cook eggs is to poach or coddle
them. Scrambled eggs may be served
occasionally, provided care is taken
not to scorch the fat or to overlook
the eggs.
Fat is an important part of the food
of children. There is more than an
! ounce of fat lat least two and half
level tablespoonfuls) in quart of
whole milk. If the healthy child is given
q quart of milk, has butter on his bread,
and meat or an egg once day, he gets
enough fat, and that which he received
is in wholesome form. 1t is we'll,
therefore, not to give such fatty foods
as pastry, fried meats and vegetables,
and doughnuts or rich cakes. If the
child is constipated, the occasional use
of cream or salad oil is desirable, for
fat in abundance is laxative.
Bacon or salt pork, cut very thin and
carefully cooked, may be given occa-
sionally. 1t is very important not to
burn the fat.
Vegetables and fruits are grouped
together because they are similar in
that both supply iron, lime, and other
mineral matters, and also mild acids.
Vegetables are an important but often
neglected part OF the child's diet,
They should be served at least once
day, as they help to keep the bowels
in good condition. Fruits are impor-
tant for their tlavoring, for their lax.
alive effects and doubtless for other
reasons, and should be served in some
form at least once day. Fruit juices
and the pulp of cooked fruit, baked
apples and pears, and stewed prunes,
are the safest. The child should not
be allowed to eat the skins unless they
have been made very tender by cook.
ing.
Sugar is a desirable part of the diet
provided it is given in simple sweets
and not allowed to take the place Of
other foods and spoil the childs ap.
petite. Simple sweets are such things
as lump sugar, maple sugar, sirups,
honey, and plain candy, and those
foods in which sugar is combined in
simple forms with fruit juices Tin lem.
onade, water ice, jelly, etc.,, with flour
or starch, as in plain cakes (cup cake,
sponge cake, cookies), and with fruit,
as in jams, marmalades, and similar
things.
The Irish standard., 1916-04-08
THE JEWEL OF
ALDERMAN TOLERANCE
Continued from page 81

ization that they may he regarded
with tolerant pity. Such men are in
tellcctual childle and it is a good
action to shelter them from the con-
sequences of their own prcjudices.
With increasing knowledge they will
grow i'll Judgment and offer, perhaps,
some useful decd or some useful
thought to the general welfare.
If Il man can say nothing good it is
better to be silent. If Hibernian
projects his opinions into Hibernian-
ism he should do so with the dscrc-
ton and understanding that charac-
tcriZeS Il sensible man. Our Order is
no arena OF combat. 1t is a society
which has stood the storms and stress
of many centuries, organized and con-
tinucd for the defense of our religion
and our race. Thousands of members,
holding divergent opinions on other
subjects, have agreed on these two
That we are Nationalists and Catho-
lies. Let us then bear with each 9TH
er when our opinions differ on the
wiscst course which our country
either the cradle-land or these United
States-sh0uld take at this crisis. Let
us discuss but not quarrel. Let us
search for the truth, but not in bit
terness. Let us have peace within
our Order, though We confront other
foes with ready arm. Let us be true
friends, and let us hold fast to that
priceless jewel of constitutional lib
erty for which we have so long striven
the jewel of liberation.
The Irish standard., 1916-04-08
Chocolate Cream Pie

Hero is a chocolate cream pie which
everybody likes and it has the merit
Of being cheap. Into your double boil
or put one pint Of hot water. Blend
together one and one-half cupfuls OF
sugar, four tablcspoonfuls of flour, two
of cocoa, butter size of small egg, 9
pinch of salt and stir into the water,
Cook until thick. Cover a deep pie
plate with rich pastry and set another
plate inside and bake a nice brown,
fill with cocoa mixture, cover with
whipped cream and sprinkle with
chopped nuts.
The Irish standard., 1916-04-08
Kitchen Measurements.

One kitchen cupful equals one-hal1
pint, or two gills.
Four kitchen cupfuls equal one quart.
Two cupfuls of graduated sugar
equal one pound.
Two and one-Aalf cupfuls of pow.
dered sugar equal one pound.
One heaping tablespoonful of sugar
equals one ounce.
One heaping tablespoonful of butter
equals two ounccj or one-Quarter cup
full.
One cupful of butter equals one-halt
pound.
-Four cupfuls of flour Zone heapins
quart) equal one pound.
Eight round tablespoonfuls of dry
material equal one cupful.
Sixteen tablcspoonfuls Of liquid
equal one cupful.
The Irish standard., 1916-04-08
Irish Iceberu,

Put four cupfuls of water and two
cupfuls of sugar in saucepan, bring
to tho boiling point and let boil 20 min.
utes. Cool, add three-fourths cupful OF
lemon juice. Color green and strain.
Freeze, using three parts of finely.
crushed leo to one part of rock salt.
Serve in tall dessert glasses and pour
over each portion one tcaspoonful OF
creme de mcnthe. Sprinkle with
chopped nuts, using Jordan almonds,
English walnuts, and pecans in equal
observation-disclosures Home Com,
panion.
The Irish standard., 1916-04-08
Vegetarian Rissoles.

Rub three ounces of butter into one
half pound Of whole-meal bread
crumbs, adding one tablespoonful OF
finely chopped parsley, one teaspoon.
full each of shredded onion and OF
minced herbs, crate of nutmeg and
lemon peel and seasoning to taste;
mix this with an egg beaten up in one
teacupful of milk. or, better still II
available, Of white sauce; mold into
balls or torpcdoes, fry in hot fat and
servo garnished with daintily fried
slices of hard-boiled egg, handing
brown sauce and red currant jelly at
the same time.
The Irish standard., 1916-04-08

used to trim the sport hats, which are
legion, to accompany the sport suits
and dresses. The straight brimmed
sailor of some years back is putting
in an appearance here and there, as
the season advances. This is trimmed
usually with a narrow band and bow
of MORE, grosgrain, or faille ribbon
in the same, or contrasting tone to
the hat. One sees now and then,
also, gaily-colored band on a Sc
we're little hat, of Roman striped, or
wool-embroidered ribbon.
Ribbon Panel and Banding on Net
Dress.
A ribbon-ruche is a pretty feature
of the taffeta dance frock illustrated
in the first figure of this letter. 1t
The Irish standard., 1916-04-08

Ribbon Bodices on Evening Gowns.
The entire bodice of many of the
dainty net and taffeta frocks for dan
cling or evening wear, is formed of
wide satin, taffeta or one of the fan
tastic, beautifully embroidered, or me-
tallic ribbons. To fashion one of these
Ribbon Underbodice and Ructe.
ribbon bodices is simple enough, the
ribbon is merely draped about the
waist, well over the bust in front and
brought down in back to form a v,
finishing in a large, softly-tied bow.
The transparent material of the frock
itself usually wells the ribbon, adding
a still softer, more graceful effect.
The Ribbon Pannier or FarthinaaIe.
Many of our skirt draperies, which
carry out the demand for the bouffant
effect about the hips, constituting the
new silhouette, are effected with rib
bon. On most attractive model of
dark gray taffeta, with the new Pre-
met collar was a drapery of wide
black MORE ribbon, pleated over the
hips to stand out stiffly, coming down
front and back in straight lengths,
tapping at the bottom to form a panel.
The effect was most attractive, and it
was a touch which any woman with
clever fingers can apply to almost
any frock with equally good results.
Girdles of all widths, and kinds of
ribbons, are being made up and sold
in the shops as accessories to be add
ed to the tub-frock Of wolfe, linen, or
other of the summer cottons. For
silk and net dresses, there are me-
tallic ribbon-girdles finished with long
sash-ends weighted with metallic tas-
sells. Ribbon flowers add touch of
effective contrast, or the one needed
bit of color to the somber frock; and
narrow satin, taffeta, or picot edged
faille ribbon is used to band a cuff,
edge collar, or add just a bit of
trimming to straight, full skirt, of
simple summer dress.
How Ribbon Is Used on Hats.
1t would be quite safe to say, in
many instances, that the hat is fash
Toned of ribbon and trimmed with
straw, for such is really the case.
Many of the summer hats, both large
and small, have the crown and most
of the brim fashioned of taffeta, sat-
in, or MORE ribbon, edged perhaps
with a band or two of hemp, Milan,
or angora braid. A particularly pretty
hat of Maria Guys is wide brimmed
black hemp sailor, with crown of wide
gray taffeta ribbon crossed and
brought down under the brim to form
large loop on each side of the head
framing the face.
Many of the smaller hats have the
ribbon crown with high loops of rib
bon standing up stiffly about it. Stiff
little bows or cockades of ribbon are
The Irish standard., 1916-04-08
To Wash Willow Furniture,

To clean willow furniture, provide
yourself with coarse brush dipped
In strong salt and water, scrub each
piece we'll, then dry with soft brush.
Salt cleans willow and also keeps it
from turning yellow. If it is desired
to keep the natural light color of the
willow, apply coat of linseed oil.
BY this treatment the willow strands
Of which the piece is woven will lose
their dry brittleness and become soft
or and more pliable, bending under a
blow instead of breaking. This treat
ment has another good effect besides
making the chair last longer-it makes
1t less noisy. A coat of oil allows the
strands to slip more smoothly and cas-
lily, and therefore more quietly upon
each other.
The Irish standard., 1916-04-08
Succotash.

Take the amount of kidney beans
desired and soak overnight. In the
morning place on stove and add fat
salt pork, cut into rather small pieces
to taste. Salt. Let simmer until beans
are soft. Do not have too much wa
ter. The beauty of it is to cook slow.
ly. Just before serving add one can
corn and heat it through. Serve hot
Succotash is also made from lima
beans with corn added. Some prefer
1t that way.
The Irish standard., 1916-04-08
BraWn,

Do you ever make "brawn?" l buy
a meaty shank, four or five pounds.
boil until quite we'll done, remove from
liquid, put lean meat through meat
chopper add salt, pepper and sage to
taste, moisten with beef liquor. Press
down hard in dish. Have dish small
enough SO it will be filled about full.
Place a plate over it, weighed down
with an iron. Let it stand overnight
in a cool place. Slice when cold. Very
nice and economical This with a
nice vegetable or tomato soup made
of remainder of liquor makes a nice
dinner-Boston Globe.
The Irish standard., 1916-04-08

is fashioned of transparent metallic
ribbon, banded through the center with
a strip of the narrow velvet ribbon
which trims the skirt. Wide satin
ribbon forms the underbodice, and a
ribbon rose adds a pretty touch to the
completed dress.
Another effective use of wide tat
feta ribbon is shown in the second
figure; the lower edge of the net skirt
is banded with the ribbon and hang
ing, panel-fashion from the shirred
waistline, is single strip, slightly
gathered at the top.
Ribbon is one of the simplest, most
easily applied, and most economical
of all trimmings. 1t requires no hem
ming or finishing, and may be pleated,
gathered, twisted, and draped in every
imaginable way.
The Irish standard., 1916-04-08
Savor Bread.

Slightly moisten some neatly
trimmed slices of stale bread with hert
favored and we'll seasoned milk en-.
riched If desired with a beaten egg
Fry either as they are or else dipped
in batter, or, again, brushed over with
white Of egg and rolled in flour, to q
bright golden brown in hot dripping
or bacon fat, and serve in a pyramid
bordered with fried onions, or en- cou
rome round a central mound Of green
or other vegetables.
The Irish standard., 1916-04-08
RIBBON AS TRIMMING ON
FR0Ck and BLOUSE
All Widths Of Velvet, Tatfcta and FaiNe Favored;
Also the Dresden and Metallic Ribbons in
Their Wonderful Co|orngS
FOR GIRDLES, PANNIERs, BoDICEs and LANDINGS

New York, April 7.-Suivez-moi,
jeune homme, gaily invite the ribbons
floating from the brim of a dainty,
French garden hat. And suivez-moi,
teasingly repeat the ribbons floating
from every conceivable point on the
dainty lingerie, or silken frock this
summer, for ribbons are the trimmings
favored by Fashion for hats, frocks,
blouses, petticoats and parasols. Many
a frock, slightly passe, has been given
a new lease of life by this ribbon
fad. If hopelessly worn around the
lower edge, a width of ribbon, wide
or narrow, according to the need, is
added, making the frock more at
tractive if anything, than when it was
in it's first youth.
The Irish standard., 1916-04-08
Send description of your hair trouble.
| will advise you what to use.
CARDINAL IN NEW ORLEANS.

Cardinal Gibbons arrived in New
Orleans last week on his annual visit.
During his stay in New Orleans, Car
dinal Gibbons will be the guest of his
brother, Mr.. John T. Gibbons. This
is His Eminence's annual visit to
New Orleans. 1t is of purely private
nature, and is intended solely for rest
and recuperation.
The Irish standard., 1916-04-08
stewed Beef With Dried Green Peas.

Stewed Beef With Dried Green Peas.
Wash latter picking over) one pint
OF dried green peas. Put in kettle
with enough water and let come to a
boil (water should cover, and while
boiling add about one.half teaspoon
full Of baking soda (saleratus). Con.
tinue boiling for about five or ten min
utes, then remove from fire and strain
and wash the peas to free from taste
of soda. Prepare about one-half pound
of lean beef (stew beef by rinsing
and cutting up in not too small pieces.
Put the meat and prepared peas again
in kettle and stew until meat is ten.
der. Keep covered with water while
meat is cooking. Season with salt
pepper and small lump of butter (the
butter may be omitted, but prefer to
add it,.
The Irish standard., 1916-04-08
White Sauce.

Two tablespoonfuls butter, two
tablespoonfuls flour, one cupful milk
or white stock. onc.fourth tcaspoonful
salt, few grains cayenne. onc-fourth
teaspoonful pepper. Melt butter, add
flour, seasonings and liquid. Stir un.
til the boiling point is reached. Boil
five minutes, beating constantly.
The Irish standard., 1916-04-08

somewhat unusual event took
place in st. Martins church, Balti.
more, recently, when the pastor, Rev.
Francis DrOory, olIiciatcd at the re-
ception OF one thousand women as
members OF the Sodality of the Bless
cd Virgin.
The Irish standard., 1916-04-08
The Newest Rolling Pin.

4 recent invention in rolling pins ia
made of glass, and may be used when
making biscuit and cookies, but it is
especially satisfactory when working
with pastry, as it Is fitted with alum.
mum caps which can be removed tor
the inseruo OF ice.
The Irish standard., 1916-04-08
Carrot Stew.

Here is carrot stew that was sent
into the column some years ago by
w. D., and l will copy it for you, as
think it is delicious: Cut the car
rots in small pieces and cover with
milk enough to stew them. Add salt
and pepper to taste, and small piece
Of butter.
The Irish standard., 1916-04-08

A number of priests, accompanied
by Representative John j. Eagan, of
New Jersey, called on Secretary of
state Lansing one day recently to
urge him to use his influence with
CarranZa for the restitution of church
property cOnfiscated in Mexico,
The Irish standard., 1916-04-08

Pope Benedict has composed pray.
cr invoking divine protection for all
cities attacked by airships. Al!
priests in bclligcrcnt countries will
be required to recitc the prayer dur
ing the celebration of Mass.
The Irish standard., 1916-04-08

One of the most prominent Ameri.
can converts living in Rome is MR..
Orvil]e HOrwitZ, OF Baltimore. Mrs.
llorwltz is a daughter of the famous
Philadelphia surgeon, DIR. Samuel
Gross.
The Irish standard., 1916-04-08

Foreign press dispatches state that
Pope benedict may be appealed to for
his consent to the removal of bodies
or several American Catholics
drowned in the Lusitania disaster,
which were buried in the Catholic
cemetery in Queenstown, Ireland.
The Irish standard., 1916-04-08

Cardinal Gibbons, now in the eighty
second year OF his age, is the sole
survivor OF the eight hundred bishops
who attended the Vatican Council. of
whom he was then the youngest