davidaulloa/AmericanStories huggingface dataset:
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-10-20
Through Trains
Now Running From
Riga TO Ostend

Amsterdam, Oct. 20.-Through
trains are running from Berlin to
Riga, the trip consuming twenty-four
hours. A person can now travel from
the Baltic seaport to Ostend, Bel
gium. with one change of cars at
Berlin. in IS hours.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-10-20
RETuRNs FRoM cAMP.
Lewis ouse OF Psttlbone, Believes All
Married Men viii &c Sent Home.

Married Men Viii Be Sent Home.
Rothsay, Mimi, Oct 20.-Lewls
Ouse has returned from Camp Dodge
confident that nearly all the married
men win be sent home. He says he
would gladly have continued in the
service had he not been discharged
with fve others. Mr.. Ouse stopped
OF here and accompanied his wife to-
their home at Pettibone. ~. y.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-10-20
RULE SET ASIDE.

Seniority No Longer Governs Cues
ton of Promotions in Army.
(by Associated Press)
Washington, Oct. 20.-The historic
seniority rule for army promotions
was formally set aside today TO gov
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-10-20
Two UNDERTAKES

There are two sizes, two prices.
And both prices are below other
cars of their size and class.
- Yet both cars are built to the
standard of 100 per cent over
strength. That is twice our for
mer margin of safety. Cars built
under this standard have proved
their ability to run 100000 miles.
One has 81 extra features, and
the other almost as many. That
is, features, like a power tire
pump, which nearly all cars omit.
These things are due to John
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-10-20

For Quick Results Use The Forum
Want Ads.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-10-20
Two Model Cars
Built in 19 Exclusive Styles
With Many Special Features

The Mitchell fall line embraces of Skies 1t In
cludes 19 nestye bodies largest line OF Ike class IN
motordom 1t embodies 81 wanted features which rarely
found in cars countless new touches and many exclusive de-
signs It offers wealth of surprises,
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-10-20

modelsHAll the savings made in
this new body plant go into added
luxuries, and their number will
delight you.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-10-20
Year Round Cars

We specialize in Year-Round
types. That Is, in Sedans and
Coupes whicharequ quickly changed
from closed to open models. We
build two types of Sedans and
two of Coupes.
Even for summer, these, we be-
ieve, are the coming types. They
protect from showers, from dust,
from wind. In winter they form
warm. luxurious cars.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-10-20

w. Bate, the famous
efficiency expert. This
plant and equipment
which he designed has
cut labor cost in two.
And all the vast saw
ings go into these ex-
ira values.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16

crystalline. When DONE pour into stone crock.
When cool it is ready for use.
SWEET PICKLE CITRON MELON
Choose a heavy citron melon, cut into quar-
ters pare and remove the seeds, then cut the
quarters into small cubes Put these on to boil
in fair water and cook until tender enough to
pierce with broom splint. Drain carefully
and put them into the same syrup that is used
in the making of the tomato pickle, allow
ing syrup and fruit to cook down rich and
heavy when it may be turned into a stone
crock for use.
NIAGARA JAM
Stem and wash six pounds of the green
grapes; split each grape with sharp knife
and remove the seeds-an awful job, but the
result is worth the labor. Allow three-quarters
of cup of sugar TO each pound of grape pulp
and add one pint of spced vanilla syrup. Let all
melt together and simmer gently one hour,
skimming carefully; then let the mixture boil
little harder, stirring carefully so that it
does not catch, for half an hour. Try on
a cold plate and when it is the right consistency
turn into jam pots, cool and cover down.
PRESERVED MULBERRIES
Take two quarts of mulberries, put them in
a preserving kettle and let them melt down
until the juice is well drawn. Strain and
measure the juice; then TO every pint add two
pounds of fresh berries and two pounds Of
sugar. Stew all gently until the fruit is cooked,
though not broken to pieces. Remove kettle
from the fire and let ell stand until the next
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16

With three or four, or half dozen, Of these
holders and big round kettle or steamer
the housewife will find that her canning by
the cold pack method is greatly simplified.
Slightly more elaborate but still on the hair
pin order is the Percy Single Adjustable Jar
Holder. There is no doubt about this one being
a woman's invention. No man would have
named it Percy
The wire in this case is bent in graceful
curves to hold the jar and form four little rings
at the bottom that serve as feet. Above is a
harpin shaped bail handle which lifts it in
and out of the boiler or steamer.
As in the case of all these holders, the feet
raise the jar sufficiently to permit free cir
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16

nal hairpin as the horse is from the eohip-
pus.
Take for instance the Miller Jar Holder,
which is collapsible and can be folded fiat
for packing or storing. This comes in three
sizes and holds the pint, quart and two quart
jars but al alike are made Of wire so slender
that it bends easily and the handles by which
the holder is lifted are merely overgrown
hairpins.
The pint size is four and one-quarter inches in
diameter, so that it holds the short, fat pint JAR
which seems to be more in public favor at the
present time than its slenderer relative. The
handles of this holder are eight inches high.
The quart size is very little larger round,
because the quart jar is no greater in girth
than the short sturdy pint. This holder is
four and one-quarter inches in diameter and
ten inches high.
The big holder, which takes the two-quart
Jar is only four and three-quarter inches in
diameter; but is much taller, its handles meas
uring thirteen and three-quarter inches in
height
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16
Buy Rice Pouder in Bulk

TNHE average individual who purchases
rice powder in the open market takes
it for granted naturally that it is
powder made from rice. Sometimes it is
labeled "Poudre de Riz" or "Fleur de Riz,"
which means powder or -four of rice.
As matter of fact, all powders labelled
"rice powder" cannot be depended upon to be
made up in whole or in part of this pure and
simple ingredient. There are some makes
which are actually what they claim to be;
others contain small amount of rice powder;
and still others none at all.
Professor Charles H. f. LAVAL, we'll
known Pennsylvania State chemist, has taken
pains to examine and analyze quite a number
Of rice powders sold for cosmetic purposes. He
examined these with the following thoughts in
mind:
What constituents are used in the place Of
rice powder?
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16

day. The next day repeat the boiling, allow
ing it TO boil for ten or fifteen minutes, then
place the fruit and syrup IN cans and seal.
PRESERVED BARTLETT PEARS
Pare, quarter and core enough Bartlett pears
to make eight pounds; add 10 them three
pounds of brown sugar, three pounds of white
sugar, one cup OF ginger syrup and one cup Of
vanilla syrup. Let all melt together; add the
strained juice Of two lemons and let boil until
the syrup is rich and heavy. This is very
rich preserve and will keep without sealing.
PRESERVED BARBERRIES
After selecting and washing carefully per-
feet lunches Of barberrieS, tie each bunch to
little piece of clean white wood. Have ready
a pint OF heavy syrup, made by cooking a
pound OF sugar with a pint ard half of
water and put the barberries into il; simmer
them for twenty minutes, then allow TO stand
in the syrup until next day. The next day
simmer them twenty minutes more, cut them
from the wooden pieces, stow them away ia
little pots with the syrup poured over them,
and seal down.
RUSSET APPLE BUTTER
Pare, quarter and core apples enough to
make eight pounds; add 10 them five pounds
of brown sugar, three pints OF cider, one thin
" sliced lemon. one teaspoon OF ground en-
namon, a half teaspoon of cloves and the same
amount of ginger. Boil all together slowly
from three to four hours, being careful, as
the butter grows heavier, not 10 let 1t catch
to the bottom Of the kettle. Stow away in
stone crooks
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16
Are these harmful?

Are these harmful?
What is the cause of deception in an article
which is so inexpensive in itself?
He declares that there seems 10 be no good
reason for the deception except that it is
matter of custom and the name is one which
stands for something simple and harmless.
He also discovered that the constituents used
in place of the rice are not in themselves dis
tinctly harmful. These are chalk, tale, zinc
oxide, bismuth subnitrate, and cornstarch.
Some of these are cheaper and some dearer
than the plain rice powder would be.
Among the heaviest items of expense are
the boxing and perfuming. For this reason
Professor LAVAL suggests that the individual
who would use rice powder for toilet or nur.
sery purposes would find it an economy to
purchase rice -four at a grocery store where
it is offered for food and so is legally pro.
tected from aduteraton.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16
Post Picking and Preserving Season

matoes This quantity of syrup is sufficient
to pickle seven pounds of tomatoes.
Let all boil gently and steadily for about
five minutes, or until the tomatoes can be
pierced with a straw, but do not allow them
to become soft and lose their shape. Strain
out the tomatoes and pack them in stone
crock Boil down the remaining syrup adding
a piece OF green ginger, until reduced nearly
one-haf, then turn it over the tomatoes. Let
all stand for several days, to thoroughly sea-
son the tomatoes, when the pickle is ready for
use.
STUFFED PICKLED PEPPERS
Select three dozen even-sized, red-ripe bull
nose peppers. Wash them carefully; insert a
sharp knife at the stem end, cutting the cap
almost off turn the cap back and remove the
seed cone, being sure all the seeds are taken
out.
Have ready chopped, three Chinese cab
bages six small cucumbers that have had the
seeds removed and one Spanish onion, all
mixed we'll together. With this mixture stuff
the pepper shells, tying the caps back into
place.
Lay the peppers in light brine overnight.
In the morning rinse them with cold water and
pack them in stone crock.
Take three pints of vinegar, add to it gen.
erous sized spice Bag very small piece OF
green ginger root half teaspoon of whole
mustard seeds, heaping teaspoon of green
caraway seeds and four buds of garlic; put on
the stove and boil five minutes, then turn over
the peppers. Let all stand twenty-four hours
Strain off the vinegar and boil it up once, after
which turn it back on the peppers. After
standing one week the pickle is ready for use.
PRESERVED VEGETABLE MARROW
Remove the pulp and seeds from four
large-sized vegetable marrows, weigh them,
cut in strips and to each pound of marrow al
low one pound Of sugar. Lay the marrow and
sugar in pan overnight. Add to every five
pounds Of marrow two ounces of green ginger
cut into small pieces the juice of three lemons,
and the peel cut into small strips.
In the morning put the mixture into pre-
serving kettle and boil very gently for four
hours. Do not boil rapidly or the mixture will
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16

it pieces Of rare roast beef that have been
heated in little of the brown gravy. Cover
with another layer of Drowned Lyonnaise po-
tatoes, sprinkle with chopped parsley and serve
Immediately.
SAVORY ESCALLOPED BEEF WITH
MACARONI
This is a particularly nourishing and hearty
dish and may be served for dinner without any
other vegetables. Put in the bottom of an
earthenware pudding dish a layer of boiled
macaroni. Cover this with another OF minced
roast beef and continue with alternate layers
of the two ingredients until the dish is nearly
filed. Season the meat with salt, pepper,
celery salt and bits of butter and pour over IL
a cupful of stewed tomato to which has been
added bit of grated onion and pinch OF
mixed spices Dust the top thickly with grated
bread crumbs and bake slowly for about three
quarters of an hour in a moderately hot oven.
GRILLED BEEF
Another delicious dish. Cut the rare beer
into presentable slices and dip each into mayon-
naise dressing. Rub the dressing well INTO
the meat with a knife blade and lay them on
a platter in the ice box for at least one hour.
When ready TO serve, fry in hot frying pan
or chafng DISH without lard or butter, and
serve as soon as they are Drowned, aIldHScu
around mound of French fried potatoes
BEEF CHAMELEON
Mince the meat and season with salt and
pepper; add a beaten egg and about half as
much grated bread crumbs as there is beer.
Flavor with small grated onion and pinch
each of ground cinnamon, grated nutmeg and
sweet herbs. Shape into a roll lay in but
tered pan and bake about three-quarters OF an
hour in a moderate oven. Basic the cannelon
during the cooking with a little hot bacon drip
ping and serve with brown mushroom sauce
poured over 1t.
POTATO MEAT TURNONERS
These taste Just as good they sound and
will be found an excellent method OF using up
both meat and cold potatoes. Mix with pint
of creamy mashed potatoes one wel-beaten egg,
and after adding salt and pepper to taste roll
the potato in flour. Then, with Toured hands
form into small balls and press or roll them
out. place a spoonful of savory minced beef,
well-seasoned and moistened 10 paste with
walnut catsup. in the centre of each, fold over
and press the edges of the potato together;
Place in the ice box TO become very cold ana
fry bv means of frying basket in deep hot
fat TO a golden brown. Drain for moment
on brown paper and serve on folded napkin,
garnished with parsley.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16
Bv VIRGINIA CARTER LEE

Roast beef is so often served as the piece de
resistance Of the Sunday dinner that at its
present price the provident housewife natu-
rally feels that she must make it go as far as
possible
The majority of people tire so quickly OF
cold meat that sometimes, solely on this &C
count, she hestates about purchasing roast.
She knows, from past experience, how long 1t
viii last and how she will have to contend with
the problem Of its disposal to the best advan-
tagc
Fortunately, however, the possibilities con-
tanned in cold roast beef are almost endless,
especially if care has been taken IN the roast
ing and the meat is not overlooked An eX-
cclen, plan is to cook it sufficiently so that II
may be utilized for two meals without recook-
ing, leaving the centre extremely rare
The housekeeper must also remember that
meat when warmed over requires more deilcale
handling than is needed in its original prepa-
ration. After being freed from fat and gristle'
it should be cooked only long enough to heat
thoroughly or else simmered very slowly IJuS'
below the boiling point, according to the nat
ure Of the recipe employed.
4NNN-.ItS 10Y uN4l4LllS lSlul4eNliN9 Va N~'N'
can be divided into two classes, namely, those
in which the meat is cut into medum-sized
pieces and those in which the scraps are so
unpromising that they must be finely minced
to be presentable.
Above all, don't be afraid to vary these
recipes and rules, which, after all, are not so
much rules as suggestions, to suit the eXigen-
cies Of your own case. Do not forget the story
about the noted French chef who, when he was
asked how he had prepared a particularly de-
hcious entr6e, answered modestly; with my
brains, sir"
In the suggestions given below are several
excellent formulas which / trust will prove
helpful to those housewives who must closely
consider their weekly budget and who are de-
s!rous Of improving as well as adding novelty
to their daily menus.
LYONNAISE OF BEEF
Warm up any chopped cooked vegetables, such
as carrots, turnips or cabbage in little butter
Arrange this, well-seasoned with salt and pep
per, in layer on a hot platter. Lay on top OF
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16
b. JEANETTE YOUNG NORTON

FEW fruits and vegetables come to
"A their proper state of perfection so late
n in the autumn that they are quite
separate from the general preserving time, so
require a special doing up time" Of their own.
what are these late Corners, and are they
worth this special labor" you ask.
Yes, they are worth the extra labor, even
though the preserve kettle has been washed,
summed and put on the top shelf for another
year.
They include late green tomatoes for sweet
picking; ripe red peppers for stufiing and
picking; vegetable marrow for preserving;
ounces, citron melons, Niagara grapes, Bart
lett pears, barberries, mulberries and russell
apples for various dainties that no preserve
closet should be without
OF these late products ounces are, perhaps,
the most often used; but if they are not prop
erly put up they are apt to be dsappolnt-
ment instead of success. Many people fal
after pairing and quartering the ounces, to
cut the core out deeply enough to get rid OF
the tough centre-false economy. Then they
make the mistake of boiling the fruit in syrup,
instead of boiling it in fair water until 1t Is
tender enough to pierce with straw. 1t
should not be added to the syrup until this has
been done.
All the fruit parngs and seeds from apples,
ounces and pears should be washed carefully,
thrown into kettle and covered with cold
water. They are then simmered until all the
goodness is extracted, when the liquid Is
strained off to be used as rich jelly founda-
ton. If these three fruits can be done up on
the same, or succeeding, days the skins, cores
and seeds may all be cooked together, which
will give a good jelly body with the ounce
flavor predominating.
The following tried and tested recipes will
be found easy to follow:
GREEN TOMATO SWEET PICKLE
Select firm medium-szed green tomatoes
wash and stem them carefully. Boil one quart
of vinegar with three and three-quarter
pounds of sugar, two ounces of fresh stick Gin
namon and two ounces Of cloves. After this
mixture has boiled for five minutes add the to-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16

(Other articles which have been tested
and endorsed by The Institute are shown
in The Tribune Graphic.)
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16

culation of the water and steam under as well
as around it.
HAIRPIN AND SCISSORS COMBINED
In the case of the Hold-Fast Litter, the
scissors have been brought to the aid of the
hairpin. These wires are heavy enough to lift
a two-quart jar filed to the brim, and they
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16
System: Every Business
Must Haze Machinery

fastens the contraption together in such
manner that it works back and forth exactly
as scissors do.
When this is used, the jars are set down In
the water on false bottom or rack, and are
lifted out one By one instead of being put into
the kettle each in its little individual holder.
But these little individual holders are small
potatoes compared with the Flanders Fruit Jar
Holder, which is meant to fit inside of large
kettle, steamer or boiler II is made Of heavy
wire, is either round or oblong in shape. The
oblong one is curved at the corners. The
handles at each end are merely heavy wire
loops curved at the tips so that they 1T round
the top wire of the basket rack and bend back
and forth TO be out of the way of the boiler
lid
This holder is made in two shapes and
three sizes. There are round holders, eleven
and thirteen inches in diameter and holding
respectively four and six jars. The one shown
here is the oval holder, made TO fit into an
eight or nine inch boiler, and holding eight
jars.
The wires at the bottom are bent down into
loops that form strong little feet, holding the
rack up about an inch from the bottom of the
boiler.
OF course a big basket holder like the one
Just described has its own handles, and the
jars are lifted up all at one time, but where
you own a separate holder or set Of holders,
as the case may be, almost any kettle, steamer
or boiler will do for the canning provided you
have a false kettle bottom.
THE FALSE KETTLE BOTTOM
These differ only in size, each one being a
ring of heavy wire bent down in three places
to form feet, and covered with woven net
work of finer wires. They are made in six,
seven, eight, nine, ten and twelve inch sizes.
The Jennie May Tray is an oblong rack.
which can be used in boiler. 1t is made Of
finer wire and its feet are formed by bend
ing down the outer corners Of the heavy wire
frame. BY laying piece of cheesecloth or
gauze over this rack, it may be used as an
evaporatng tray for drying fruit in the oven.
Also, these racks can be used in all sorts Of
cookery to prevent burning or as ventilated
trays for fresh bread or cake.
Made by the Hamblin & Russell Manufacturing
Company. Worcester, Mass.
Miller Jar Holder, pint size, 10 cents; quart
size, 10 cents; quart size, Is cents.
Percy Single Adjustable Jar Holder, 10 cents.
Hold-Fast Litter, 10 cents.
Flanders Fruit Jar Holder, round, / inches
diameter, a jars, SIS cents; Is inches diameter,
6 jars, LOO; oval, 8 jars, Sl.25.
No-Burn Kettle Bottom, 6, 7, inch SIZE 10
cents each 9-inch size, Is cents l0-inch size,
20 cents; l2-inch sizc 80 cents.
TIE Jennie May Tray, 20 cents.
(Other articles which have been tested
L., IT, T,.&:t,,S> .,o .ko,.,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16

are curved at the bottom and bent to hori-
zonta position. The handle is formed of the
two wires which run up straight and then
again bent horizontally, being finished at the
top with thumb and finger handles, very like
those of a pair Of scissors.
A twist of wire at each end Of the handle
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16
UhLizing the Sunday Roast

it pieces Of rare roast beef that have been
heated in a little of the brown gravy. Cover
with another layer Of Drowned Lyonnalse po-
tatoes, sprinkle with chopped parsley and serve
Immediately.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-16

These are the false
Kettle and boiler
bottoms. They are
used inside OF steam
cookers and kettles
to raise jars from
the bottom i'm cam
ming, but they are
equally good in or
binary king,
whether boiling or
baking. The round
racks have little
feet, which raise
them about an inch
from the bottom.
The 0bIong rack fits
The inside OF an or
binary wash boiler
Arizona republican., 1917-09-24

of band Of adult robbers and was identified as the youngster who went through the pockets of a Japanese and secured S1S6 and a solid gold watch. he further admitted that he was aided in the holdup by a man known 10 him only as "Tio.r which is Spanish for uncle" ThereupOn the police began an energetic search for the companion of Salinas.
 Nathan Hudson, a light -colored negro. was arrested a few night ago following another hOldup. lie was identified as one of the men im7.li- cated in the affair." Yesterday the police secured what they say is posi- tive evidence that he was the associate of Salinas in the holdup If the Jap anese From him. the police allege. they secured an admission that he is the man sought Among his associates he is known as "Tfo" and he answers the description given by the Japanese. Today Salinas will be asked to aid in the Identification.