davidaulloa/AmericanStories huggingface dataset:
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
Cool, Refreshing Salads

and nut mixture which includes I
cup Of celery, cut into small pieces,
I cup OF apple. also cut into small
pieces. / cup OF chopped walnuts
blanched. if preferred. a few white
grapes from which skins and seeds
have been removed and half a dill
pickle. When the gelatine is be
ginning 90 stiffen-this should have
been favored with lemon juice
stir into il the well-blended mix
ture OF fruit and nuts pour into a
plain loaf mold and set IL away in
the refrigerator chill. When
ready to serve. cut in slices and
serve on lettuce leaves, or garnish
with chicory or water cress and
with mayonnaise dressing.
Another Jellied Vegetable Salad
Shred / or ? sweet green peppers.
and mix together cold boiled beets
and carrots cut into small dice; add
some cold boiled green peas, a few
cold string beans and a teaspoon or
more. according to choice. of finely
chopped onion. Dissolve the
amount of gelatine desired, season it
with a little strong stock. and. as
il begins TO stiffen, stir in the vege-
tables which have been we'll mixed
and slightly marinated with French
dressing
Tomato Cups-Peel and chill ripe
red tomatoes, choosing those of good
round shape. Cut a slice off the
top of each, scoop out the inside
and mix II with cold green corn. cut
off the cob. and with a little French
dressing. Set the tomatoes on beds
of lettuce on individual plates. fill
them with the corn and heap the
top with a little mound Of mayon-
naise. sprinkled with a little finely
chopped sour pickle.
Tomato Jelly Salad-SOak Y box
of gelatine in y cup OF cold water.
In a saucepan on the stove, place
quart can OF tomatoes, 1 small
onion, I cup Of vinegar. II table
spoon Of sugar, 2 scant teaspoons
Of salt, Il teaspoon Of pepper and
Z cup Of water and boil together
until tender. Strain and stir into
the dissolved gelatine. using as
much Of the pulp as possible. Pour
into a mold and chill. Cut in slices
and serve on lettuce leaves, with
mayonnaise dressing. Or. instead OF
turning il all into one mold, it may
be poured on to a number of small
Individual mOlds and then served in
dividually on lettuce, or any green
salad preferred, with the mayon-
naise dressing. or, again, it may
be chilled in a large mold, and then
cut into dice and served mixed with
chopped celery and shredded sweet
green peppers.
Southern Potato Salad-TO cups
of cold boiled white potatoes, cut
into small pieces like dice, add
cup OF shredded cabbage, y cup of
black walnut meats. , tablespoons
Of chopped parsley, l small onion
chopped very fine and salt and
pepper TO taste. Mix with French
dressing and serve on lettuce leaves,
with a dash Of mayonnaise on top.
and sprinkle ali with paprika.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
Bags For the Knitters

once upon time. as all true sto-
ries are supposed to begin. knitting
VAS the industry of the leisure hour.
III one may put il so. as well as
part of the everyday business OF the
household That was the time. of
course. when it was not customary
20 walk into a shop 10 buy stockings
and such thinSs as needed and cas-
ually answer yes" TO the saleswom-
an who inquiries perfunctorily II
they are 60 be sent. Knitting such
things az home was a necessary pro-
ceeding Finally. however, as fac
tories grew. knitting. like other do
nestle industries. gradually slipped
cut of the home and into the fac
tories. and grandmother's knitting
needles. If they were preserved. be-
came "a sort OF heirloom OF Crutos
it's other. fashions in handcraft
came in 10 Dust knitting from the
leisure hours. as well. and for a
time II was practically forgotten.
Then came the fancy for hand
knitted sweaters and old knitting
needles were hunted up or new ones
bought yarn was once more rolled
into balls and knitting soon became
popular leisure hour industry.
Next came the war and the need for
warm wooden thinss for the defend
ers OF their country. and the knit
tins. that aad been taken up again
somewhat as a fad. has now become
an industry in real earnest. IL is
done. not only when one has moth
ing else 10 do. but time is devoted
70 IL as a part OF the daily business
OF many woulen. You may see them
busy at il everywhere, even in the
street cars and subway and elevated
trains. And the gay cOlored woods
for feminine fineries are giving way
10 the darker colored. heavier
woods. needed by men who are living
and working IN the open air.
Every body Is knitting, little chill
dren. young girls and older women.
You may so into your favorlte res
taurant for dinner and out OF al
the women sitting about the tables,
you will notice many who are knit
ting as they wait 20 be served. Not
infrequently will they knit in be-
tween courses, so interested are they
In their work Knitting has won
back its ancient place OF honor
Knitting needles. too. are no
longer ugly or. rather unbeautiful
lengths OF steel. instead, they are
dainty amber or white-or almost
any color that one desires lengths
OF wood or celluloid or what not.
slender. and adorned, many a time,
With silver heads or enamel. pretty
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18

things that one likes to carry about
arr use.
Then there are the knitting bags.
Two or three years ago. when knit
ting first began 10 come into its own
again 70 any appreciable extent
of course, it is understood that some
have never wholly dropped the art
lit was found necessary to have
some sort of a receptacle to carry II
about in. One popular style was
made fiat, cut somewhat after the
shape of a garden basket. such as
Marie Antoinette and her ladies car
ried about on their arms, when they
played at gardening at the queens
miniature farm, near Versailles
These were made of cretonne, as a
rule. They. however, soon proved
too small for anything much big
ger than wristlets. and so new bags
had to be fashioned. Gradually they
grew larger until a favOrite style
has come 10 be. 10 describe il rough
~, that made Of a yard Of cretonne,
gathered up at each end on a large
oval embroidery hoop OF wood
which has already been covered with
a strip OF the same material. Then
the ends are sewn up part way and
the bag is ready for use. This is
big enough 10 hold even the longest
needles, any amount OF wool and a
full sized sweater, besides the var
ious little things which one may
want 10 carry along, when of for an
afternoons visit. These are built
on the order OF the most capacious
of mending or stocking bags.
At first. a simple. ordinary ere
tonne was used: then, as the knit
ting interest spread. more and more
elaborate patterns and materials
were employed. Rich cretonnes
and printed materials in tapestry
designs. came next and now here
they are. brave in silks and satins,
brocades and much gold lace. Moth
ing seems too fine for the knitting
bags OF today. And for colorfulness,
il would be hard to Guido them. one
shop is shOwins some gay creations
Of tameta, in 2-inch stripes OF pur-
lie and orange and green. Other
equally brilliant mbinatiOns are
onered as Well Sometimes the outer
bag is OF brocade or some rich
printed silk in picturesque design,
while the lining is a rich purple or
rose or canary yellow-some vivid
color that harmonizes with the out
side. And. ~ for decoration. little
punches OF silken fruit is the most
common and most effective, partic-
ularly when combined with an edg-
Ing OF some unataIlin lsaca or braid
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18

tie is on the coat, there need not
be one on the skirt.
What Are Bustles Made OF?
Bustles are made of silks. satins.
velvets-in fact, anything nice. If
the material is soft and brushes
when draped. a slight stiffening is
used. on evening dresses. the bus
tie effect may be given by a bout
FAINT bow Of maline or dress net,
which is stiff enough of itself to as
sumo the perky lines so chic just
now 1t is surprising what a trans
formation can be worked with q
hustle sash on the evening dress of
last year.
Innings That Contrast.
Many Of the newest designs have
surprises in the way of Innings. Oft
en- the hustle Of a dress is lined
with a contrasting satin showing
only every now and then, as in the
dress illustrated here. No other
trimming is used. the lining being
repeated for the collar and some
times the cuffs. The soft pleated
hustle is the most becoming as a
rule. This one is shaped, being
longer on the sides than in the back,
and as usual, the front of the skirt
is absolutely plain. Any of the soft
materials could be used, and there
are many attractive color schemes,
one of the most effective being
black and white. The dress is black
satin with white satin for the lin
ing and the collar.
The Expected Unexpected.
Speaking of surprises, the news
from the Paris houses is full of in
teresting and unexpected details.
Now one hears of parasols and UNI
brellas with gun handles, made TO
der. One expects the hats and
other parts of the costume to be on
martial lines, and so the beret of
the French sailor seen on the dainty
lady of fashion is not as astonishing
as it might be. when one considers
the factor Of patriotism. War jew
elry, too. reflects the spirit of the
times, and brooches and other or
naments made from pieces of
shrapnel are quite the vogue.
Points On the Fashion Compass.
Every one wants TO know if the
long skirt is really coming into it's
own. The present indications are
that it is, for the skirts are some
what longer How much? One au-
thority says, for street wear the
skirts must not be shorter than
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
HASTE MAKES WASTE.

1t is quite easy to form a habit,
but it is rather difficult to break
one. However. the habit of rushing
and hurrying, instead OF helping US,
will. in nine cases out of 10, hinder
US in many ways.
Those of US who possess any com
mon sense should bring our will
power into play, and If we know we
are addicted TO the habit Of hurry
ing when there is no need to hurry
we should use our best efforts to
overcome this weakness.
We should take no chances in
running after an already overcrowd-
ed car, even though we know il
would save a minutes time. Saving
time means acting normally, not
rushing needlessly or losing ones
head in trying to do the impossible.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18

At almost any time, a cool, re-
freshing salad is one OF the most
welcome articles OF food which may
be served on the home table. Here
are directions for a few which have
been tried and called good.
Chicken Mousse-Beat the yolks
Of ? eggs until light and add them
to 1 cup OF chicken stock. ] cup Of
chicken meat chopped and pounded
with salt. pepper. celery salt and a
dash Of onion salt for seasoning
Put these ingredients into a sauce
pan over the fire and let them cook
for 1 minute. then strain. Dissolve
! tablespoon OF powdered gslatine
in a little cold water and add TO
this first mixture. also cup OF
whipped cream and the whites OF 8
eggs which have been beaten until
stiff. Beat the whole mixture to-
gether with an egg beaten until al
most cold. pour it into a plain mold
and set on the ice 20 chill. Serve
IN slices. on lettuce leaves, with
mayonnaise dressing.
Com Animation Jelly Salad-Prepare
IL cups OF celery. cut into very
small pieces. y cup OF finely shred
ded cabbage, and ! small can Of pi-
mentos also chopped fine. Mix these
together well. over IL teaspoons
Of gelatine, which has been soaked
for about an hour in a little cold
water, pour = pint Of boiling water;
mix well. then stir in Il cup of vim
egar. tablespoons Of lemon juice,
"a cup Of sugar and I scant tea
spoon OF salt. Blend we'll and
strain: as soon as it begins 10 stiffen,
add the celery, cabbage and pimen-
tOs. and turn into small mOlds. Cups
or jelly glasses may be used as
molds; in that case, fill them half
full Serve on individual plates. on
lettuce leaves, with mayOnnaise
dressing One housekeeper flavors
her jellied vegetable salads with
little strong stock.
Fruit Jelly Salad-For this. soak
IL tablespoons of gelatine in cold
water for about l hour. and then
pour over II l cup OF boiling water.
Flavor il with 2 tablespoons OF vine
gar and tablespoons of lemon
juice, also the grated rind OF y
lemon. II liked Add also "a cup
Of sugar and a pinch OF salt. Stir
all we'll together and then strain.
Have ready about cups or so OF
chopped fruit. bananas. white
grapes, oranges. grapefruit and
cherries. either fresh or candied,
pineapple-any fruits desired When
the jelly begins to get a little stiff.
mix in the fruit and turn into
small cups 70 mold Jelly glasses.
filled half full, are good molds.
Chill and serve very cold on some
green salad. Water cress makes an
attractive setting for them; they
should be served on individual
plates.
Summer Day Salad-Dissolve 1
package Of gelatine in 21a cups Of
boiling water and strain. This may
be clarified. II desired. with the
whites Of eggs. Have ready a fruit
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
The Bustle-After All What's In Name?

NEW YORK, Nov. live have
been hearing a great deal lately
about the hustle dress, the hustle
coat, and even the hustle hat. On
the stage they have been featured
in some OF the most successful
plays of the season. why, that
isn't a hustle" one is tempted to
cry. lit is simply a draped sash, or
soft pleats in the back"
After all. what's in a name?
Rather less than nothing if the
name does not describe the thing
or il it is misunderstood. The bus
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18

And some of them have clasp tops.
thus making it possible for the con-
tents 10 be fastened in securely.
So, with such gorgeous bags to
carry it about in, such elaborate and
attractive needles 10 do ii with, to
say nothing of those bracelets des-
tined 10 hold the ball of worsted in
its place. the once homely art of
knitting has now become enwrapped
in all the paraphernalia of an ex-
ceedingly popular handcraft.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
LADIES SWEATER.

This smart slip-on sweater with
sleeve, wide sailor collar and sash
is the most popular at present.
Kni,. ling needles No. and Is balls
Of yarn for the body of the sweater
and collar, and three balls of yarn
for cuffs, border on bottom, sash
and collar.
With wool for border and two
threads cast on Sc stitches and knit
in plain Garter stitch, eight ridges.
With one thread knit Is inches
plain. Begin sleeves by casting on
four stitches at end Of needle on
each side for Il times until there
are IS stitches for each sleeve and
222 stitches in all and knit 20 ribs.
Knit 1O3 stitches, bind off 16
stitches, take off the already knitted
1913 stitches on a cord. In the next
1913 stitches knit three ribs in
crease on the neck edge one stitch
every rib for 10 ribs, cast on 10
stitches at the neck, knit seven ribs.
Bind off sleeves four stitches at a
time for Il times. knit Il ribs and
take stitches off on a cord while the
VAAAtA sue IL hAAAAAl6 Al NAAN ofAAAAI
way. Knit all on one needle care
being taken that the ribs are the
anne on each side for IS inches.
Knit the border using two threads
nd bind off
Cuff-With two threads cast on
stitches, knit p ribs in Garter
fitch and bind off. Sew cuffs TO
sweater.
Collar-With two threads cast on
ss stitches. knit six ribs OF yarn used
for body Of sweater. knit eight ribs
in border colors. knit 30 ribs o.
yarn for body of sweater and bind
off Sew 10 sweater
sash ~ With yarn used for body
II sweater and two threads cast on
four stitches. knit one rib cast on
one stitch At each end NJ me Gle OF
each rib for 10 times making -
stitches. knit six ribs krit eight ribs
IN border color krit sash ire hoas
color -wo yards. kn.t e-ehr ribs 30
oc~@er roler knit SAX ri i1 nods
color lc-e orr stitch 'H .~ee
1 rr7 I'D
rt p
nd e
E-1.-TEf
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18

soup for use in stews, or gravies.
or cooking vegetables.
That valuable food and favoring
can be found in the water in which
rice and many vegetables have been
cooked, which could be kept for
soup stock rather than thrown down
the sink
That the careless pairing OF pota-
toes or fruit frequently is response
bic for a loss OF as much as 20 per
cent OF their food material.
Quite a list OF discoveries, isn't it?
wonder how many OF them you
already knew.
AS for Newell, I blush to tell
Your affectionate sister.
FRANCES.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
Washington, D. c.

Washington, D. c.
My dear sister:
Learning TO be the sort OF home
manager described By the food ad-
ministration as the first essential in
winning this war is some job"
But If every woman CONSTITUTES her
obligation OF cooperation as your
letter Gust received indicates that
you are doing. the American wom-
an will go down in history as the
factor in the fight which tipped the
scale on the side of victory.
They tell us that at least $780,
10000 worth of food is wasted in
this country yearly with the larger
part of the waste flowing into gar
bage cans and running down kitchen
sinks
We are also told that the compa-
MES which contract to purchase gar
bage count for their profit upon the
fact that every ton of household
waste yields from 80 to 40 pounds
of fat over and above the residue
that could be used as fertilizer"
Now what do you think of that
as an Indictment?
1 confess TO a blush of shame for
my part in such statistics
Knowing right we'll that most Of
the carelessness is in the smaller
things 1 began at once with the lit
tie leaks that combined, amount to
so much IN the long run.
The first little leak I found to be
"left-overs." They are due in my
house TO the constantly repeated
cry Of Il don't like" or Il can't eat"
have held a regular war council,
and Jack has pledged himself TO cut
these phrases out. The children, too,
have rallied round the flag.
So that's settled!
The next step was to study the
uses of left-overs. 1 confess 1 know
little about them because / had al
ways thrown scraps of everything
into the garbage can.
Perhaps you, too, have waited for
war to show you your sins of ex-
travagance. If so, you may be glad
to know a few of the things I have
found out about left-overs.
find that / can thicken soups,
stews and gravies with leftover
cereals.
That stale bread makes a splen-
did basis for many meat dishes, hot
breads and desserts.
That every drop of skinned milk
contains nourishment, and may be
added for such a purpose to cereals,
soups, sauces and other foods, while
sour milk, buttermilk and sour
cream can all be used in cooking.
We like ii better for hot breads
than sweet milk. Then there's cot
tage cheese. cream cheese, clabber
of which the children are particu-
larly fond, while sour cream is fine
for shortening in cakes and cookies.
and useful in salad dressings and
gravies for meats.
That there are all sorts of attrac-
tive dishes possible from the COM
bination of meat or fish with cereals
and vegetables, and that leftover
meat can be advantageously used in
making cakes, meat or fish pies.
That leftover gravies are nice in
soups and sauces or as flavoring for
meat pies, croquets. and vegetables.
That the water from boiled meat
furnishes valuable food and flavor
ing material and should be saved for
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18

though the long lines and loose
style of the one-piece frock are con-
sidered very smart Sleeves are
long and tight, short and full, or
puffed; in fact, made as you like
them! The collarless neck is also
good style.
The BuStle Coat
The hustle back coat illustrated
here is very smart. Braid is extern
sively used, for binding and trim
ming. Made of dark blue French
serge, with narrow black soutache
braid and a fur collar. This suit
is appropriate for any occasion.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18

eight inches from the floor nor long
er than six. Dresses to be worn in
the house or for evening may be
longer. The skirts are much mar
rover than for some seasons. Tight
bodices are seen great deal,
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18

wooden box TO a spike in the outside
frame of the window.
All window cupboards should be
lined with asbestos paper to equal
ize extremes of temperature. If the
shelves are covered with white oil
cloth they can be easily be cleaned.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
The Soldier Woman Writes

Letters from a Washington wom-
an to her sister in Michigan telling
how one woman is cooperating with
the U. 5. food administration.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
APRON INSERT.

This attractive block pattern Is
for a dainty apron, making a beau
tiful Christmas or bridal gift. 1t is
equally adaptable as an insert, form
ing the bottom of a large knitting
bag or scarf end. Crochet cotton
No so is used for the apron and
scarf and No. 80 or No. 40 cotton
for the knitting bag An Irish GRO
cheted rose or buttons can be placed
over the center of each flower The
work is begun at No. l and GRO
cheted across arr up until No. ? Is
reached. then I0e side is finished.
join thread 10 the remaining side
at two and finish.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
WHAT To BUY FOR
ROASTING PURPOSES.

For roasting purposes buy cuts
from the rump, sixth and seventh
rib. short ribs and chucks. These
cuts should first be put into a very
hot oven or should be thoroughly
scared on the skillet before goina
into the oven. This keeps the juices
in. Then roast the meat SLOWLY
basting very often. These cuts are
delicious cooked with vegetable
That is. scar the cut thoroughly las
in the roasting pan and SURROUND
with carrots. potatoes. turnips and
few slices Of onions previously pre-
pared.
For pot roasts, buy cuts from the
shank. rump, plate, chuck neck OF
shoulder clod Scar the meat
browning it well before covering is
with boiling water.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
LESS EXPENSIVE CUTS
MAKE GOOD EATING.

For those who must economic
for personal financial reasons the
less expensive cuts Of meat can be
made into splendid dishes.
For stews and soup buy a shank
plate, neck or chuck piece In max
ing soup brown the meat first and
then put il 10 cook in boiling wa
ter. Keep il at the simmering point
until meat is tender BY this meth
Cd you have meat for a stew or rag
out and the stock for soup. II you
put the meat TO cook in cold water
you extract all the flavor, leavins
the real food in the meat. but with
no flavor.
II is better economy 10 add ce-
real and vegetable to the soup
stock prepared in the first way.
Thus you will have a nutritious
main dish for two meals.
For economical steaks buy cuts
from the round. rump. flank, chucB
or shoulder clod. Steaks from the
two last coarser cuts should be wei
scared and then allowed 10 simmer
with seasoning and vegetables and
just enough water 10 cover, until
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-18
FOR THE SOLDIER IN FRANCE.

BAKED CHICKEN PACKING -
Use perfectly fresh chicken and
stuff we'll with a moist dressing, well
seasoned. Sew ali openings Sc
curely. Bake until we'll done, then
thoroughly cool and sew carefully
in cheese cloth. Dip into hot para
fin until a thickness of One-halh
inch adheres TO the cheeseclOth
covering. Pack securely in box with
two pairs of wooden socks and send
to your hero in France.
A crystal whipped cream ladle,
with the new long handle, has a
bowl and the tip of the handle in
the bright color of some jewel
ruby, turquoise, topaz or emerald,
and sells, boxed. for 75 cents.