davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1918-09-26
GERMAN

BERLIN (Night - Between the
Omignon Brook and the Sommc fresh
enemy attacks were repulscd.
BERLIN Oay) y)-Therc was lively
reconnoitring activity in Flanders.
Between Moeuvrcs and Havrncourt
Wood the artillery battle revived
At Moeuvrcs, fresh enemy attacks
failed. East of Epchy, in local coun-
ter attacks, we captured line which
we had held previous to the fighting
of September %.
Between the Omignon Brook and
the Somme the British and French
resumed their attack against St
Quentin. They were supported by
strong artillery fire and tanks. The
enemy gained footing in Pontruet,
Gricourt and Francilly Selency carly
in the morning. Attempts by the
enemy to extend the breaches by
means of violent attacks, which lasted
into the afternoon, failed
counter thrust by our infantry
pioneers, supported by artillery and
aviators, again brought Pontruet and
Gricourt into our possession toward
the afternoon. The heights stu
ated between these two places were
recaptured after a huctuating fight.
Francilly- -Sclcncy remained in the
hands of enemy. On the other
fronts most Of the enemy attacks
broke down before our lines. Wher-
ever he reached them he was driven
out again by counter attacks.
Between the Nesle and the Aisnc
storming detachments broke into the
enemy positions south of Glennes and
brought back eighty-five prisoners.
Strong enemy counter attacks, after
the termination of this engagement.
against the positions from which we
had started, were repulsed. In minor
enterprises across the Vesle and in
Champagne we took prisoners
Yesterday we brought down in
aerial battles twenty-eight enemy
airpanes and six balloons.
New-York tribune., 1918-09-26
AUSTRIAN

VIENNA--On the plateau between
Canove and Monte d Vabcla the
enemy yesterday (Monday) launched
new attacks. At Monte Sisemol, af-
ter intense artillery fire. French and
Italian storming detachments pene-
trated our lines, but counter thrust
drove them back.
New-York tribune., 1918-09-26
The Great War-1512th Day
The Official Statements

hostile raids were repulsed east OF
Demicourt and north Of Lens.
Another hostile raid west of Snuchy
Cauchy (south of Douai) succeeded
in capturing one of our posts. A
few members Of the garrison arc
missing. Last night the enemy again
attacked our posts in the ncighbor
hood Of Sauchy Cauchy. He was re-
pulsed.
We carried out successful raid
last night in the Wulvcrghem sector.
A few prisoners were secured in the
course of these encounters
New-York tribune., 1918-09-26

beyond reach OF their supply kitchen.
German arms are always well kept and
there is vast supply.
New-York tribune., 1918-09-26
BRITISH

BRITISH
LON DON might There was
sharp local fighting this morning in
the neighborhood of Selency, which
has been captured by us, together
with several prisoners.
During the morning the enemy
launched two counter attacks against
our positions northwest of Fayet,
both Of which were broken up with
losses by our rifle and machine gun
fire. Later in the morning the en-
cmy attacked third time and again
was completely repulsed.
A surprise attack attempted by the
enemy early this morning east of
Epehy was beaten off, and many Ger
man dead were left in front of our
positions.
During the night we repulsed a
hostile raiding party southeast Of
lnchy. Early this morning q strong
party of the enemy entered one of
our posts in the neighborhood of
Moeuvres, but was elected by coun-
ter attack
LONDON Dayl-Our troops made
further progress yesterday evening
and during the night in the neigh
borhood of Selcncy and Gricourt
In the course of the days opera
tions the enemy made several coun-
ter attacks, two of which were deliv-
cred in great strength north Of Gri-
court. Both counter attacks were re
pulsed.
In one case two companies Of the
2d Battalion Of the Royal Sussex
Regiment met the attacking enemy
with the bayonet, inhicting heavy cas-
ualties upon him and capturing a
number Of prisoners.
In the evening the enemy again at
tackled at Gricourt, and at first made
progress. An immediate counter at
tack by our troops completely re-
stored the situation. We took forty
prisoners
A total of 1000 prisoners and a
large number of machine guns were
captured in our operations yesterday
northwest of St Quentin
AS the result of a successful minor
operation carried out by us on Mon
day night we advanced our line
slightly southeast Of Inchy (west of
Cambrai) During the same night
New-York tribune., 1918-09-26
FRENCH

PARIS Oay)--In the course of tho
night the artillery was active in the
region of St. Quentin and between
the Ailette and the Aisnc.
German attacks in the region of
the NOISY Farm were completely
checked.
in the Vcsle front a lively artil-
lcry fire was maintained.
French troops repulsed German
raiding parties in the Champagne
and in Lorraine, and in the latter
region carried out an incursion into
the German lines.
New-York tribune., 1918-09-26
Military Comment
By w. l.. Mcpherson
Copyright, 1918, Neno York Tribune Inc. .,

HIS address to the Main Com les either captives
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19

By Mrs. Christine Frederick,
The DiytfugiShed Authority on HouSeboJd Efficiency

make a richer, sweeter soup, but
the common navy bean, if favored
with onions and herbs, makes the
most nOurishing dish and one fire.
quently eaten by our boys in
service.
By forcing the beans through a
strainer a delicious pulp may be
obtained, which can be used TO re-
place potato o.. combined with
other foods. For instance, a we'll
cooked pulp of navy beans may be
poured over a small centre OF
meat, baked and served with a
tomato sauce. Instead OF corned-
beef and potato hash, try laying
the chopped and seasoned beef in
to a dish lined with bean pulp.
Cover with more pulp and bake.
The pulp may also be dried, sea
soned, made into a mound on a
baking dish and baked like potato.
This Is excellent sliced cold and
will indeed be good when nine
days old"
All beans are rather fiat" In
taste and therefore need to be com
bined with foods that are acid and
fiavorful. Probably the best sea-
sonings for them are onions and
tomatoes, also green peppers. A
whole onion placed in a dish OF
baked beans is pleasing, while
beans and tomato sauce may be
combined IN a great variety OF APP
petiElng ways.
Beans need slow cooking or bak-
ing to bring out the flavor and
cook the starch perfectly. For
this reason many of the baked
forms o. beans or beans cooked in
a frying pan over slow fire are
particularly delicious. Let the
housekeeper who wants a sub
stantial dish try red kidney beans
with a very little pork, bacon or
ham and tomato sauce, cooked
slowly in an iron pot. Italian
beans or any of the black or
notified varieties may also be used
in this way.
Children enjoy the dishes made
OF bean pulp and nothing will so
build a child up as bean soup
eaten several times a week. Even
q three-year-old child can eat
beans II the pulp is well mashed
and cooked. Patties or bean
croquettes may be made by COM
bining the pulp with bread crumbs
or corn fakes such as are used
for breakfast food. These are TO
be shaped with the hand into little
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Soft Molasses Cookies.

MIX 1 1-3 cups molasses, l cup
1E1 brown sugar and l cup sour
milk. IN which teaspoons OF soda.
have been dissolved. Add l tea
spoon vinegar and mix well. Add
cup OF melted oleomargarine and
l well-beaten egg. and mix well.
Sift 1 cup -four with 1 tablespoon
each Of cinnamon and ginger and
Il teaspoon salt. Add gradually TO
first mixture. Then add -four
enough to make a soft dough. Turn
out on Toured board, cut in thick
cookies and bake in a quick oven.
Less eour will be needed II the
dough Is chilled for several hours.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19

cakes, placed On a baking dish and
Drowned in the oven.
Another excellent dish combines
the pulp Of Lima beans with eggs
or milk. making a kind of pudding
or baked custard. The beans are
first mashed through a sieve and
seasoned. Then the stiffly whipped
whites of eggs are beaten in and
the whole baked slowly over water
until set.
Beans used to cost five and six
cents a pound, but now cost fifteen
and eighteen cents for most kinds.
while the Limas cost even more.
But the housewife should keep in
mind the fact that beans are meat
and not think of them as a side
dish. They should not be served
when expensive meat is also used.
The mashed beans may be used TO
replace potatoes as above de-
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19

- Fans ought TO be eaten
frequently in every house
- hold that appreciates the
importance Of getting the greatest
food value for the least money.
Too many homes know beans
only as baked beans" the famous
New England Saturday night dish.
But there are some fifty-seven
other kinds Of beans and bean
dishes. To any housewife who
says. why should we eat more
beans?- the reply comes that beans
are the nearest equivalent In food
value 70 meat. And now that meat
Is soaring in price, every house
wife ought 10 welcome a food that
gives the same value at less cost.
Beans. especially In the dry
form. are concentrated protein or
muscle-building food. with some
starch A penny's worth OF beans
yield as many protein calories as
six cents worth OF beef or eleven
cents worth OF eggs. In addition,
we must remember that beans
have no bones. gristle. shell, or
other waste. and are thus a hun
dred per cent food value
Many indeed are the kinds OF
beans from which the housewife has
% choose. There are the large red
kidney beans so loved by the Mexi-
cans; the small yellow marrow-fat
beans called by the French, "fiageo-
let's" and OF a singularly buttery
favor; the small red and white
italian beans; the black and white
beans; all-black beans; Lima
beans. and the common pea or navy
bean.
All beans contain a high amount
OF sulphur, for which reason they
create considerable gas during d.
gestion. They also have thick
skins which make them hard for
delicate stomachs to digest For
this reason It is well to boil beans
with a small pinch OF baking soda
and throw this water away. Fore
ing bean pulp through a sieve will
overcome the difficulty Of the thick
skins.
Although the most common way
OF preparing beans In this country
is to bake them. perhaps the best
way OF using them is as a soup.
Nothing could be more delicious
than soup made from black bean
pulp, seasoned with a ham-bone or
bacon rind and eaten with diced
cubes OF fried bread. Lima beans
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19

~ ali the feminine charms
there is none more desir-
able than a smooth well
cared for hand. Every woman
can have such a hand II she viii
only make the necessary effort.
Even Homework is no excuse for
coarse, chapped and Redeemed
hands when rubber gloves are so
easily obtainable.
II I we're to summarize my ev-
perience and the advice / would
like to give about the care OF the
hands IL one single sentence, /
would say: Never let the hands
get cold" The advice is very
comprehensive and in a sense
sufficient. II you are careful never
to let your hands get cold. you will
find that they will always be soft
and white and will retain their
natural shape and size.
Very few women know how to
wash their hands Some do It too
frequently and some not often
enough. One of the first command
ments l would issue is that you
must Always wash your hands In
tepid or hot water" II you are
forced to use what is known as
hard water" then It should be
softened with a little borax, say
one teaspoonful to a quart of wa
ter.
Then dip into the water a cake
OF the best soap. You must try
various kinds until you find one
that agrees well with your hands.
When | have dipped the soap into
the water long enough to make
a dainty lather l plunge my hands
into it.
After this, they should be dried,
but only partly upon a soft loosely
woven towel Before they are
thoroughly dry l take from my
medicine cabinet, a bottle of my
9avorite softening and whitening
lotion for the hands. 1t is made
up OF two parts OF rose water 20
one part of glycerine. The addi-
ton Of one-fourth of an ounce OF
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Spanish Stew.

TRY out u pound fat salt pork
L and remove the particles of
pork, leaving clear fat in the
saucepan. Add III cups OF black
beans, soaked overnight in cold
water, cover with cold water and
cook until very tender When the
beans have cooked an hour, add 1
finely chopped green pepper, fine
ly chopped onion and IL table
spoons rice. Reduce liquid until
there Is Just enough TO keep mix
ture from burning. Add cups
stewed tomatoes, salt and pepper
10 taste and turn into a dish con-
tanning 2 or 8 slices Of lemon.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Beef Hash il Casserole.

CAUTE 2 or finely sliced onions
- in tablespoons shortening. Add
diced beef, using every particle of
the edible meat which cannot be
served as sliced beef, and cook
with the onions AMI l teaspoon pap
rika about minutes. Turn into a
casserole, add CT cups boiling
water, cover and bake slowly about
an hour. Add more boiling water
as necessary. Add 3 or 4 thinly
sliced potatoes, cover and continue
cooking about IS minutes. Salt
should be added to taste.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19

NUY eyes are a nondescript,
4EA greenish gray. Is there
any possible way to deepen
their color?-A. F. J.
There is no way whereby you
can change the color of your eyes,
but you can accentuate their color
by wearing on your dress a knot OF
ribbon or velvet as near their
exact shade as possible. Also by
taking special care of your eye
brows and eye-lashes. Massage
lanolin into the eyebrows and
touch the edges of the eyelids with
it. This will stimulate the growth
OF new hair. and as 1t comes in II
may be a trife darker. That is the
only treatment I advise.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Egg and Tomato Rabbit.

TOOK l can OF tomatoes with l
~ teaspoon salt, u teaspoon pep
per and a dash of papriks about 80
minutes. Strain and thicken with
little -four. mixed with cold water.
Then add 1 teaspoon OF soda and "A
pound grated cheese and stir until
smooth. Poach 8 eggs in slightly
calculated water, drain them well
and place on uniformly shaped
pieces OF toast. Pour the sauce
around the eggs. Garnish with
parsley and paprika.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19

scribed, or served as a soup they
may constitute an entire meal.
Indeed. even corn has no more
possibilities.
Recently a great TODD was made
over the newly imported soy bean,
long used in Oriental countries.
This is small black bean of very
fat flavor when cooked the aver
age way. Also II seems to need
more cooking than any other
bean. However. the housewife
should learn TO use it, for having
very little starch 1t Is almost pure
protein and therefore very high in
nourishment. The soy bean -four
makes excellent mullins and light
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Picked Peaches.

CTR 2 cups Of sugar into 2 cups
- Of vinegar and add l piece OF
cinnamon Boil about 90 minutes.
Plunge p peck OF peaches into
boiling hot water and dry quickly
with e rough towel. Stick 2 or 3
cloves into each peach. Put the
peaches into the syrup and cook
until soft. Place carefully In jars
and fill to overlooking with boiling
hot syrup.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Prune Salad.

XYTASH and stone prunes and
w soak IN cold water until
plump and tender. Cream 1 cake
Of cream cheese, add 1 or 2 table
spoons chopped nut meats and mix
well. Then pack a little OF the
cheese mixture in each prune
Serve on heart lettuce leaves with
French dressing.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19

breads when combined with q
small portion Of wheat or other
-four. II is the oil from the soy
bean that makes the dark sauce
so liked by Orientals as a meat
favor.
The most economical way to buy
beans is by the five. ten or even
twenty-pound sack, since they form
a staple Winter food, which the
housewife should never be with
out. It should be as interesting
to her to develop new recipes as
for the investigators in the food
department And she should not
forget that when using beans she
is conserving more needed foods.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Making Hands Beautiful
By Lima Cauolieri,
The Most Famous Living Beauty.

tincture OF benEoin and ten drops
OF carbolic acid make It wonder.
fully effective. Rub the hands
thoroughly with this and allow Eve
minutes more for them to dry.
Observe how soft and white your
hands are after such a bath ard
you will be surprised and delighted
with this treatment. The hands
should be washed in this fashion
at least twice a day and even
oftener. II your hands have been
exposed to any soiling process.
But one think ! must impress on
your mind and that is that the
hands must be thoroughly dried
before going out into the open air
Failure to comply with this precau-
ton will give your hands the
chapped uncared-for appearance
that every dainty woman breads.
II the han0s are dry and thin
looking should advise rubbing
them three times a week with olive
oil.
But TO assure beautiful hands
and that in the shortest possible
time. you should massage them
with a simple cold cream and wear
rubber gloves at night But the
gloves should be at least two sizes
larger than the kid ones you use
for daytime wear. and they should
be punctured as freely as the top
Of a pepper box tosaIlow or proper
ventilation.
Now as to how 10 massage the
hands. A rotary motion is best
for the face. but for the hands you
should use a lengthw1se one. I
can best describe the massage for
the hands by asking you 70 fancy
you are wearing a pair OF gloves
for the first time. You must
stroke the back OF each hand firmly
at least twenty times. Then lightly
pinch the end OF each finger. press
ing the sides OF the fingers be-
tween the thumb and second finger.
You will find simple lemon Juice
OF great assistance IN keeping the
hands white and free from blem-
ishes. II will quickly remove dirt
and stains from the skin and nails
and should be on every woman's
dressing table.
The nails must also be kept IN
q presentable state II the hand Is
to be considered a pretty one.
Manicure them carefully at least
minutes every day to pushing back
once a week. Then give up i've
the cuticle from the nail, filing of
the rough edges and keeping them
clean.
Hands that are too pudgy or thin
usually reflect your general physi-
cal condition. Get your bodily
weight to its normal standard and
you will have no difficulty IN keep
ing your hands in their natural
shape.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Fruit Soufle.

n UB through sieve enough can
N ned or cooked fresh fruit TO
give q cup thick fruit PURGE.
Sweeten to taste and heat Beat 3
egg whites until very stiff, add
very gradually the hot fruit pulp
and a pinch OF salt, and continue
beating. Turn into a creased and
sugared glass baking dish, having
dish not more than = full, set IN
pan in hot water and bake II q
slow Oxen until firm,
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Chocolate Cake.

(REAM 31a tablespoons fat aud
~ add Il cup sugar gradually, 4
cup syrup and ! well-beaten egg.
Mix and sift l cup -four. IL tea
spoons baking powder and Il tea
spoon salt and add alternately with
"A cup milk 10 the first mixture.
Add 1 square chocolate which has
been melted over hot water Add
Il teaspoon vanilla Bake about y
hour in a moderate oven.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
surarless Cake.

@REAM u cup butter substitute
~ add 2 cups corn syrup axe 2
well beaten eggs. Blend well. add
cup milk alternately with 3 =, cs
-four, mixed and sifted with -
tablespoons baking powder and a
teaspoon salt. Mix thoroughly
Bake in a moderate oven as Loaf.
layer or cup cakes. A quarter % .
cup OF raisins viii improve tbs
caka
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Barley Flour Hermiss.

CREAM tablespoons butterine,
- add 1 we'll beaten egg and u
cup corn syrup. Blend well and
add l tablespoon milk alternately
with 2 cups barley -four. mixed and
sifted with II teaspoon ginger y
teaspoons baking powder. = tea
spoon salt and u teaspoon china
mon. Add u cup chopped rais'as
and 4 cup chopped nuts. Bake ~
we'll creased tins IN a moderStc
oven.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
CornmeaI Rolls.

xxx and sift q cup cornmeal.
lE1 IL cups barley -four. tea
spoons baking powder and ] tea
spoon salt. Cut in 2 tablespoons
fat. Beat an egg and add 1-3 cup
milk Combine the liquid with he
dry ingredients. Shape into rolls
and bake about 10 minutes IN q
hot oven.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
A Few Tested Cooking Recipes
Boiled Honey Icing

Doll II cup strained honey until
u thick. Add teaspoon lemon
juice and pour on the stiffly beaten
white OF ! egg. Add msrshmal-
lows and beat vigorously until
thick and creamy.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19
Maple Rice Pudding.

XYTASH II cup rice and mix with
wv 4 cups OF milk, u teaspoon
salt and 1-3 cup maple sugar OF
syrup. Pour into CREASED baking
dish and bake about 3 hours In a
very slow oven, stirring three
times during the first hour OF bak-
ing 10 prevent rice from settling.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19

my skin is very greasy and
4NA oily. I dab powder on
two or three times a day, but
It does not seem 10 help any
MARY D.
Your need can be met with this
lotion, which is at once cleansing,
cooling and drying. II should be
used as a face bath twice or
oftener a day, as desired:
Rosewater .....5I2 ounces
Alcohol ..............R ounce
5orie acid ............H dram
COMEBODY laughed at me the
- the other day because I had
a double chin. 1 had never
noticed II before and now ] am
perfectly miserable over IT,
Please tell me how 10 get rid
OF it-MRS. 3.
am glad you do feel miserable
over IT, That is the only thing
that will give you determination
enough 10 work hard to get 1t OF.
In the first place you must form
the habit OF holding the head high,
with the chin a little tilted. Iron
ing the chin with a piece OF ice
every night Will help contract ne
muscles. l have also known very
bad double chins 10 be removed by
bandaging them with cloths wet in
witch hazel, which is a good astrin-
gent. In addition, you should mas
sage the muscles upward from the
side OF the face, using all the
strength you can coax into your
hands,
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-19

WHAT Is the real cause OF
w wrinkles? know a sweet
little old lady OF seventy who
has none, and a girl IN her
twenties whose face Is just Gov
cred with them.-CURIOUS.
Age IN itself is by no means the
only creator OF wrinkles. though II
Is IN old age that they are most fire.
auently found. ! should say that
the sources OF wrinkles are FIVE:
Worry, Over-fatigue, the bad habit
OF making faces, the shrinking
away OF the flesh from the skin and,
lastly, Old age, insofar as Il deep
ems the tracks OF our thoughts,
wearing them deeper and deeper
with the years as the wheels OF a
wagon cut deeper and deeper into
the clay OF q country road.