davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-05

hwhen drawn so tight that they scarce
|Slv give a minutes peace. They are SIM
E>-yAnd because they nearly always let
Nh AIR victims get worse all the time, they
IRE yearly forcing thousands or people
Into riskfng their lives by undergoing.
these unscientific makeshifts cause so
|I1nuch misery and such a shameful waste
|iof money that the law should put stop
Ito their sale,
[Snnn,t Buy Anything for Rupture With
d out Giving 1t n Thorough Test
al Thare's only one reason in the world
Why you or any one else ever gets sac
lied up with good-for-nothing make
lis simply because you trust to a
more try-on or hasty eSanllna.lon IN
"a truss or So called appliance" may
Leon alright when you first try II on
md afterward prove utterly worthless
The only way you can ever make sure
H exactly what you are getting Is by
axtv days trinl-a thorough day-after-
ma there's only one thing of any kind
viaafever for rupture that you can get
n such q long trial
Only one thing good enough TO stand
such ! long and thorough test
-T6af'n our guaranteed rupture holder.
OuIv Thing Good Enough
TO stand q 6O-Day Test
wei make you guaranteed rupture
lnider-make 1t to your measure-and
m svou give it thorough S0-day test
tstSemt asking you to risk cent
{if ii doesn't keep your rupture from
~,fn~ nut or bothering you In any way,
4 natter how hard you work or, strain
m e doesn't prove every. claim we
sfe-then you can send 1t back and it
'on't cost you single penny
See What 1t Does
rhis guaranteed rupture holder--the
k1noua Cluthe--is made on an absolute
h new principle 1t is far more than
,sf : truss.
The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-05
How | Darkened Ny
Gray Hair
Lady Gives Simple Home Recipe That
She Used to Qarken Her
Gray Hair

For years I tried to restore my gray
hair to its natural color with the pre-
pared dyes and stains, but none of
them gave satisfaction and they were
all expensive. I finally ran onto a
simple recipe which I mixed at home
that gives wonderful results. I gave
the recipe, which is as follows. to a
number of my friends, and they are
all delighted with it. To ozs. of
water add small box of Barbo Com
pound. 1 OF. of bay rum and 4 OF.
of glycerine. These ingredients can
be bought at any drug store at very
little cost Use every other day I'M
til the hair becomes the required
shade. 1t will not only darken the
gray hair. but relieves dandruff and
acts as a tonic to the hair 1t is not
sticky or greasy, does not rub off and
does not color the scalp.
The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-05
Secret of Belasco's Power

From David Belasco, Joe Mltcheii
Chapple, in National Magazine
Wrapped in the solitude of his own
originality, Belasco alone, with his all
pervasive genius, has experienced the
defeats and triumphs Of playwright,
producer and actor; he has lived the
life of his art. The very name "Belasco"
has a peculiar winsomeness about 1T as
suggesting a man of mystery. But 1T Is
not so. He is a man of the gentlest
truth and his mission in the dramatic
world his achievement lies in the sim
pie fact that he has found the magic
key to outdoors; that key which I'M
The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-05
i the Liverpool Globe,

From the Liverpool Globe.
Tradesman (who has been at the tel
ephone for quarter of an hour to
his apprentice)-Here. William, take
the receiver. as long as my wife is
talking to me. You don't need to make
any reply only when she asks. Are
The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-05

career. His life activities comprehend
all the high lights of dramatic progress
in four decades--decades that have
marked developments in the drama as
startling as in other phases of modern
evolution
The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-05


The Age Ier cook
foa
O
pink
O
"deam
when Of smpEc
ganca and make of the WI aperfetb
The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-05

Fifteen years ago the total annual
cost of the British army was only a
little more than $S5,000.000 The pres
ent war is costing Great Britain $15,-
100000 day.
The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-05
luch Misery-CausinE Makeshifts Are the
Ruptured Mans Worst Enemies

De Q n d ing on
Iolastio or spring
ltrusses like shown
above is little less
Khan slow suicide.
ESuch contraptions
are almost sure to
I6horten your life.
It's hard to make
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
THREE HINTS FOR HOUSEWIFE
Excellent Use for Discarded Feather
Observation-Disclosures Holder in
the Work Basket.

A good use for discarded feather
beds is to put small portion of the
feathers into a tick made Of muslin
the size of the bed. Spread the feath-
ers evenly, tack the case on quilting
frames, cover both sides with silko-
line, and knot or tie as you would a
comforter. A most excellent substi-
tute for down quilt is the result.
For broken-needle holder for the
work basket use a small, round bottle
about two inches long, with plain
crochet covering of silk of any de-
sired color, and cover the mouth of
the bottle with piece Of silk fastened
with narrow ribbon. A medium-sized
cork, covered with crocheted silk, in
which to insert the point of the scis.
sors, is pretty and useful for the work
basket.
Probably you believe that you are
practicing all Of the economies known
to the up-to-date housekeeper, but
have you turned inward the out-edge
Of half-worn tablecloth? It is done
exactly as a wide sheet is retuvenated
and If a very fine seam is carefully
felled on the wrong side Of the
damask, the Joining will never show.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
chintz as an Armor In Household.


The vogue for chintz In dress has
led young matron who does her own
housework-and likes to look we'll
while doing it-into making set of
work aprons and caps out Of this dec
prative material.
The firm weave of chintz makes 1t
an admirable dust-proof protection for
gown and hair and keeps fresh look.
Chintz does not wrinkle easily, and II
gay all-over design be chosen, 1t
will not look spotted for long while.
Dressed in her chintz apron and cap
to match, the young matron looks
pretty to degree-more as though
arrayed for some fancy dress affair
than for mere work; q fact that
makes work go gayly.
Her aprons cover her gowns en-.
tirely. They are tightly belted in at
the waist and furnished with q COM
modious pocket. An apron and cap
striped in inch bars of dark blue alter
mating with pattern of green leaves
and yellow flowers on white back
ground make her favorite chintz ar
NOR against dust and soil.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
Wool Jersey for Suits and Frocks, Braid and
Taffeta Trimmed
Lawn and 0rgandy Collars and Cuffs
Worn with Suits
New York. January Is,

New York, January Is.
Comfort and convenience-these are
the two qualifications attributed to
sport clothes since the first woman
dared don skirt short enough to
uncover the tip on her boot. Would
these same sport clothes be quite so
generally favored, think you, if these
were the only words with which to
commend them? If there were not
something particularly youthful and
becoming in the chic severity Of these
same sport togs, their sale would be
quite limited I am sure.
Wool Jersey for Suits and Frocks.
One of the most attractive of the
new materials for suits and dresses is
the latest phase of Jersey cloth. It is
being used for the dressier frocks and
the semi-tailleurs, for afternoon wear,
indoor skating, tea, dancing, calling
and like purposes, as we'll as for the
regulation sport suit. 1t comes in all
the new shades, blue, green, brown,
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
BEST OF cANDlED FRUITS
Many Delicious Varieties That May
Be Put Up at This Time Of
the Year.

Seasonable fruits for preserving Just
now are sickel pears, sections of or.
anges. bits Of pineapple and grapes. A
strip is made from two cupfuls of
sugar, one cupful of water, and one
eighth teaspoonful of cream of tartar.
This is boiled until it will make soft
ball when tried in cold water. Then
the fruit is dropped in sufficient to
cover the surface of the strip. In
about ten minutes this should be
skinned out and more fruit put in
until all is cooked. Tender, Juicy
fruits may not take quite ten minutes.
while hard pieces like pineapple will
probably take longer. Care must be
taken not to puncture the outside GOV.
ering of any sweet, juicy fruit, as the
sirup will not candy IL the Juice be.
comes mixed with it.
When all the fruit is cooked 1t
should be drained and allowed to lie in
graduated sugar till dry.
Amber jelly is another delicacy out
Of the ordinary that can be made at
this time of year. The ingredients are
one grapefruit, one orange, one lemon
and granulated sugar. The fruit is
peeled, being careful not to remove
the white pulp with the skin. This
must be saved for the pectin (jelly-
making substance) it contains.
After peeling, the fruit is cut into
lengths, removing the white center of
the grapefruit, which is very bitter.
The pulp with the skin of the orange
cut fine is measured, and to each cup
full Of pulp cupful of water is added.
This is put over the stove and boiled
for five minutes. Then hot water is
added equal to one-quarter the amount
of water originally added. When this
comes to boil the kettle is removed
from the stove and the contents meas
ured. To five cupfuls of the pulp four
cupfuls of sugar is the right proper
ton. This is boiled for As minutes.
then poured into Jars and sealed.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
Best Eat for cookinn-

Chicken, turkey and duck fat can.
not be surpassed as a substitute for
oil or butter in cooking. ne large
fakes from fat poultry, or the fat that
rises to tho top in making broth.
should be saved and rendered. When
Ice cold, it closely resembles butter in
looks and flavor. The skillful Italian
and French cooks always use this fat
when making the crust for chicken pie
and in Italy one eats cauliflower that
has been dipped in butter and then
fried crisp and brown in this delecta-
BILE fat.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
Apple Sponge.

Soften one-third of a box Of gelatin
in one-third of a cupful of cold water.
then dissolve it in one-third of a cup
full of boiling water Add one cupful
Of sugar, stir over boiling water until
dissolved, then add the Juice of one
lemon and one cupful of unsweetened
apple sauce. Let stand until it begins
to thicken, fold in the stiffly-beaten
whites of three eggs, beat until white
and frothy, turn into ring mold and
place on ice until firm. Unmold and
serve with sweetened whipped cream
in the center.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15

and the various other tones now mod
ish. Often on the more trimmed of
these Jersey costumes there is touch
of taffeta or bit Of braid. These
suits are fashioned after the belted
Russian models, the smart fared coats
and skirt, and for the strictly correct
sport suit along the Norfolk lines com.
bined with an equally severe skirt.
The New Cape Appears.
Among the new features which, of
course, are but revival of the old, is
the cape. This appears upon all types
of frocks and suits in the form of the
shoulder cape. sleeve cape, and cape
collar. The full-skirted, simple bodied
frock of taffeta, worn at an afternoon
tea, the skating rink, or the concert,
displays its cape collar, or series of
collars, when it is not featuring
Puritan-like shoulder drapery, cross
ing surplice-fashion in front, and held
in place in back by girdle, from be-
low which tiny coat tails or tabs ap.
pear. There is some indication, too,
of the cape returning as a separate
wrap; in fact pelerines of quantity
quilted taffeta are being shown to wear
over light summer frocks and are now
being worn in the south. Many of
these display the untitled, rather
bunchy-looking collar which accentu-
ates the slope of the shoulders, there
by living up to one of the chief re-
quirements of the present modes.
Many circular and Directoire capes
matching the hat are among the sea-
sons's attractive fancies.
Alarming Width Of Skirts.
Paris is reported as practically los
ing her head over the width of the
skirt. She gave out the pleasing die
tum Ola trihe more length" just
a while ago, and proceeded straight
away to Offset it by adding to their
breadth. Many of the new skirts on
Paris models, it is said, are gathering
material in about the waist with no
regard whatever to the figure beneath,
in fact woman wearing such skirt
or frock has much the appearance of
an animated barrel or something
equally ungraceful. The medium
skirts with ust bit of fullness about
the waist, combined with the simple
quaint bodices now smart, are dainty
and becoming, suggestive of the grace
of the figure beneath, as they are
The new models so reminiscent Of
the days of 1880 and 1850, are full of
charm if extremes are not INDUCED in.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15

The Overseas News Agency says
that the Osservatore Romano, OFF,
cial organ of the Vatican, declares
untrue the report that the German
government forbade Cardinal Mer-
cier, Primate Of Belgium, to go to
Rome for the recent consistory."
Very Rev. Father Moulin, o. M. l.,
one of the first pioneer priests to work
amongst the Indians in Canada, OBJ
served last month at st. Joachims
rectory in Edmonton, Canada, the six
tieth anniversary of his profession as
member of the Oblate Fathers of
Mary Immaculate.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
AS SALADS SHOULD BE
EVERY DETAIL MUST BE CARE
FULLY LOOKED TO,
Smallest Thing That 10 Forgotten May
Completely Mar the savoriness Of
Preparations When They
Go to the Table.

Salad depends for its savoriness
on the minutest details Of its season.
ing. To be sure, the green's of which
1t is made must be fresh and crisp.
But given crisp, fresh lettuce, water.
cress, escarole, endive or any other
salad greens, the cook who under
stands the blending of seasonings can
produce savory salad at slight ex.
pense of time or money.
To begin with, vinegar holds many
possibilities. 1t should be bland.
Then, with foundation of bland vine
gar, the experienced salad maker con.
cocts different favored vinegars. In
one bottle she puts a tablespoonful
of celery seed, and fills the bottle with
vinegar. After this has stood for
week it has very good flavor. A
few cloves of garlic are put into an
other bottleful of vinegar. A bay leaf
is soaked in still another.
When mixing French dressing these
various vinegars are used to give diff
ferent davors. They can also be used
in mayonnaise.
A little crushed mint can be soaked
In vinegar, Just before it is used for
French dressing.
Lemon juice, instead of vinegar, &C.
casionally makes a delicious dressing
when mixed with olive oil and sea.
soned with salt, pepper and cayenne.
Add mace occasionally to French
dressing.
Put a slice of onion under little
slice of bread in the bottom of the
dish in which salad stands. This
method keeps the onion from touch
Ing the salad and at the same time
the onion flavor permeates the whole
mass.
Add Worcestershire sauce to
French dressing for favoring much
liked by the English.
A little Roquefort cheese creamed
into French dressing gives rich fla
vor that some people like.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15

adding much to the beauty and the
becomingness of the model. A simple
serge frock gains much by the addi-
tion Of a tiny turnover cuff, or small
collar of satin. Often the entire upper
section of the skirt or bodice in the
more dressy gown is entirely of taffeta
or satin, while the lower section is of
serge, broadcloth, or gabardine.
Among the new materials for these
simple dresses and suits, even for the
more dressy models, one sees wool
poplin and similar lightweight weaves.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
Delicious Sweet Scenes.

Whole wheat flour, one pound; lard
or butter, two ounces; sultanas, one
ounce; carbonate of soda, three-quar.
ters of a teaspoonful; tartaric acid,
half a teaspoonful, free from Jumps;
buttermilk or sweet milk, one tea
cupful; golden strip, one teaspoon
full (about two ounces). Put flour into
q basin and thoroughly mix in the
butter, sultanas, soda and acid. Pour
the strip into the milk and add this
to the dry ingredients, working it into
q smooth dough. Knead as quickly
as possible, roll out to half an inch in
thickness, cut in rounds.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
HOW TO PREVENT "CATCHlNG
COLD"

"Colds are catching" says DR.. l. ].
Murphy, of the Minnesota Public
Health Association. People suffering
with cold should not cough or sneeze
without holding a handkerchief over
both nose and mouth. They should
spit only in proper receptacles. Small
drops containing millions of germs
MISREPRESENTATION scott
may be scattered about in coughing,
sneezing, or as result of ordinary
conversation. person with an acute
cold should try not to infect others.
ITO keep up the general resistance
the skin should be kept in a healthy
condition. This can be done best by
taking warm bath at bed time at
least twice a week and cold shower
or a sponge bath of very short dura-
tion every morning.
AT this time of the year most liv-
ing quarters are kept too warm. The
habit OF living in overheated rooms
lowers the general resistance and in
jures the membrane lining of the nose
and throat so that one becomes easily
victim to a cold, bronchitis, or pneu-
monia. Fresh air, too, is just as es.
sential in a sleeping room in the win
ter time as it is in the summer time.
It should not be excluded, but there
should be proper amount of clothing
for protection. Clothing should suit
the kind of weather, not the season.
In warm spells clothing should be. re-
duced; in cold snaps, increased.
Clothing should be reduced when one
enters warm room and put on again
when exposed to the cold"
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
Hatibut au Gratin,

Take five pounds of fresh chicken
halibut, peel of skin and take out
bones. Cut into small pieces, put in a
roast pan, season we'll with salt,
cayenne pepper, table sauce, one.half
pound melted tutter and one gill
sherry wine. Bake about Is minutes.
When ready, mix the fish we'll with
three pints of cream sauce. Put in
baking dishes, around 1t border of
mashed potatoes, on top some grated
cheese and bread, small piece fresh
butter. Bake in a hot oven for ten
minutes. Serve very hot.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
cornmeal and Salt to Clean.

Any light wooden material may be
cleaned by this method: Mix corn.
meal and salt in equal parts. then
spread out the material or garment on
q white cloth on the kitchen table and
cover it with the cornmeal and salt
mixture. When it has been on for
short time, cover your clothes brush
or scrub brush with a soft white cloth,
and go over the entire surface of the
garment. After 1t has been brushed
thoroughly, shake we'll and hang in the
open air. The same process may be
used with white doeskin gloves.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
Iellied Plum Puddinn

Soak half box of gelatin in cold
water, dissolved, then add a cup
full of scalded milk, half a cup
full of sugar and strain. When cold
beat till frothy and add the stifily
beaten whites of two eggs and cup
full of candied fruits cut in small
pieces and soaked for an hour in rum.
Drain the fruits before adding to the
Jelly. AS the jelly stiffens fold in half
pint of whipped cream and table
spoonful of sherry or brandy. Pour
into q wet mold and chill.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
WAYS TO USE LEMONS
FIVE SUGGESTIONS THAT ARE OF
REAL MERIT.
Made Into Pie, I%s Tart Flavor, Will
Be Appreciated by Many-Lemon
Butter DeIicaey Highly
Considered.

Lemon Pie.-Two slices of stale
Dread, two-thirds of an inch thick;
one cupful of boiling water, one cup
full of sugar, one tablespoonful of butt
ter, the Juice and grated rind of one
lemon, two eggs. Dissolve the bread
In hot water; add the sugar, butter,
lemon and yolks of the eggs, well
beaten. Bake in a moderate oven.
When done make a meringue Of the
whites of the eggs and pile on top.
Brown in a very slow oven.
Lemon souffie.-One cupful of sugar,
pne tablespoonful of butter, two Ia
blespoonfuls Of flour, the juice and
grated rind Of one lemon, one cupful
pf milk, two eggs. Cream the butter,
sugar and -four together. Add the
Juice and rind Of the lemon, then the
beaten yolks and the milk. Add the
well-beaten whites last. Bake in q
budding dish placed in large pan
half full of boiling water. This is
} most convenient pudding to make
IN hurry, as it does not need a
sauce. The top is delicious soufle
Ind the bottom a creamy sauce.
Lemon Butter.-Half cupful Of wa
ter, half cupful of flour, half cupful
Of sugar, one egg, salt. Boil the wa
ter and add the flour mixed to q
paste. Then add the sugar, the egg
well beaten and pinch of salt. Cook
until stiff and creamy. Take off from
the stove and add four tablespoonful
Of lemon juice and teaspoonful of
grated rind. Spread between slices Of
bread for the children's sandwiches.
Lemon Cheese GLADSTONE heaping
tablespoonful Of butter, two-thirds cup
full of sugar, two eggs, one lemon.
Cream the butter and sugar, add the
yolks Of the eggs, we'll beaten, and the
Juice and grated rind of the lemon
and cook till thick in lemon boiler.
Bake in muffin pans, lined with pastry,
and cover the tops with meringue
made from the whites.
Lemon Cream Pie.-Half cupful of
water, one tablespoonful Of corn
starch, three tablespoonful Of sugar,
two eggs, one lemon. Line two plates
with pastry and bake. When cold,
put together with the following: Boil
the water and add the cornstarch,
mixed with a little cold water, and
the lemon Juice. Beat the yolks Of
the eggs with the sugar, add a pinch
of salt and cook all together till thick.
Make a meringue Of the whites and
spread over the top. Do not put to-
gether till just before it is to be
served.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
eatiste Collars on Tailored Suits.

Batiste Collars on Tailored Suits.
Collar and cuff sets of organdy, ba-
tiste, linen, and other like fabrics, are
to be worn for spring with dark tail
ored suits and dresses. They serve to
brighten the costume and add a fresh
touch which is dainty and grateful to
the wearer. Colored sets, in Russian
embroidery, are particularly pretty.
Neckwear in general is simple and
plain.
Combination Of Sheer and Heavy
Fabrics.
The popularity of using a sheer fab.
ric and one somewhat heavier in the
same frock or blouse, is notion that
is attractive and economical. Crepe
Georgette combines we'll with crepe
de Chine, taffeta, or faille in blouse
and frock. Serge and satin or taffeta,
broadcloth and satin or taffeta, are
favored combinations for the street
dress, but the touch of silk or satin
in the same, or a contrasting shade,
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
Ginoer PuHs,

Beat one egg well, add one-half cupe
full sugar, one-half cupful molasses,
one-fourth cupful melted butter, one
half cupful warm water, two cupfuls
Of flour sifted with one teaspoonful
each Of cassia, ginger and soda and
one.half teaspoonful salt. Bake in r.
dividual tins.
The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1916-01-15
cocoanut Cups.

One-half cupful cocoanut, one cupful
sugar, one cupful milk, one egg, one
tablespoonful butter, one teaspoonful
vanilla, two cupfuls of flour, two tea
spoonfuls of baking powder. Beat
we'll. Fill creased cups half full and
steam one hour. To be eaten With
whipped cream.