davidaulloa/AmericanStories huggingface dataset:
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

on three small wheels which may be
pushed in any direction
The right position for such a tray Is to
the LETT OF the hostess. In this location
she can most gracefully serve foods with
her right hand and also take soiled dishes
or other platsE and lay them on the tray.
II may be saiG truly that such q tray is the
basis OF service without a maid.
The lower tray NAV hold dessert or
salad served individually or in a separate
dish. Water butter bread. extra silver.
sugar salad dressings, etc. may all be
arranged in order on this tray In many
dinners If the salad and dessert are on
this tray before the meal is commenced.
and tn first course OF soup on the table
when dinner is served. then the only
course that needs any attention Is the
meat and vegetables. In most cases, il
their serving dishes are heated warm
enough this course may be placed on the
tip tray 10 lie the few moments while the
soup is being eaten.
We Will suppose that the soup is in cups
on the ia Die when the meal is announced.
Then after all have finished this course
it is an easy matter for each in turn 10
gracefully pass the soiled cup and its
plate back 70 the hostess. who lays them
on the tray reserved for them. She then
wheels the tray TO the host n the table is
small, or she may serve some OF the next
course herself directly from the tray,
merely passing plates to each one in turn.
The same procedure is followed in each
successive course. Just preceding the
dessert the hostess takes up the crumb
tray, uses it first herself. and then passes
IL for each In turn 20 remove the few
crumbs at HIS plate. Last she passes the
dessert. Il is not only possible but easy
and pleasant TO serve party Of eight in
this manner.
Another aid is circular glass disk
about two feet I'm diameter fitted into an
attractive metal base A slight touch OF
the hand revolves IL in either direction.
AS the host serves the meat and vege-
tables. ne places the food on the serving
plate and Tevolves 10 each person in turn
In this way without any awkward pass
ing the entire company may be served
Similarly. the empty plates may be laid
one after another. on the disk and turned
10 the hostess. who may lay them on the
tray beside her This revolving disk will
also hold butter. bread. condiments. etc
Another good plan is TO learn to use
large platters and place several foods at
tracJively on them. This fashion is often
followed e. chop houses and other eating
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

tire table on the wheel tray while 1t stands
in the kitchen, and then roll il out TO
porch sun parior or elsewhere, and TO use
II as a permanent table. When the meal
is ended Il is only necessary to stack
the soiled dishes, roll the tray TO the right
OF the sink, and make short shift OF the
clearing up work. II has been estimated
that such a wagon will save from three 10
eight trips at the beginning and end Of
each meal-an amount not 20 be sighted
We are also learning in these war times
that perhaps it is not necessary 10 have
so many dishes on the table. II we stop
TO think Of the simple eating plans OF
the soldier the sailor or others engaged
in patriotic work II may cause US 10 think
that we too. in the home, can make meal
service simpler-that We do not need
maid TO pass US the bread when our hands
can take it. that it will be part OF our
bit" to dispense with unnecessary service.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
Food IN Its Relation to Human Efficiency

pleted products from one point to
another. The interior railway OF
the body ne points out. is nothing
less than the circulating blood
which carries fuel waste supplies
and finished goods through the
whole human plant.
Besides providing the needed en-
ergy the carbohydrates and fats
have still another mission 10 per
form. They are what might be
called storehouse employees. It Is
part OF their duty 70 see that re
serve supplies OF food are put away
in the body storehouses in sufTi-
Gent quantity 10 carry the BODY
along when food is scarce. or when
The machinery is temporarily out
OF order and inCsp bic Or use
The prOteids then. belong 70 the
repair staff. They serve 10 repair
he living moving portions OF our
body Ike the muscles and glands.
IN fact. all the living cells OF the
body are themselves OF proteid
structure And since all life.
whether in the roomy mansion or
crowded tenement howell. f. a con-
slant change o. form, a continuous
breaking down and building up. Il
will be seen how much proteid is
needed 20 sustain life.
How often shall We eat fish and
meat That is the final form OF
he question that ConfrOuts the
average housewife when she finds
herself perplexedly preparing the
daily menu. However. in actual
practice a considerable amount OF
proteid comes in The bread. milk.
M Et-r rnrnranr- Ersat RrltaLn III
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

OF course. II you have not SUIT
cient storage room you are heavily
Handicapped. but true economy IN
food consists, first. last and all the
time, IN buying supplies as nearly
as possible by the wholesale in
stead OF IN retail driblets
In addition the economical house
keeper should make al her own
bread. cakes and pies She should
keep herself posted on the values
o. all the different sorts OF fats
whether oil. butter. margarine. beef
drippings. chicken iat or bacon
gravy. she should earn the many
uses and value Of cheese aud sea
sonable fruits. not merely as al
juncts. but as the foundation FOR
the meal itself In short. she must
make = real study OF food values
and their relation 70 expenditure.
She should learn that food econ.
omy does not mean she should feed
the family on porridge and pota
toes or 20 cut OF fruit and butter
u does not mean a lessenlng OF he
milk bill or the substitution Of hsh
meals for meat II means the food
must be properly varied 20 meet
he need. OF the family for nOuT-
islment liz means that every sin
gle scrap OF edible food must Do
utilized IN some form or other. be-
cause only in this wav can all need
ess waste be- eliminated and the
hes- food value obtained FOR tls
money spent
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
Blu Lima CaUaLieri,

VERY woman cannot have delight
~ fully wavy and fluffy hair unless
IL she is endowed with the right kind
OF hairfollicles, but every woman can
learn 70 arrange her hair becomingly. The
charm OF the loosely colled style OF hair
dressing is undeniable. but only those
whose hair Is OF an endowed irregulsrity
naturally are &C fortunate as TO be able TO
arrange their hair as they wish.
T. is true that straight hair can be given
permanent artificial curl or be coaxed
with infinite care 10 assume waviness
that is foreign to its real nature. but these
efforts are never quite so satisfactory nor
is the result ever mistaken for naturally
curly hair
But 70 my mind even straight hair can
be arranged in a distinctive and becoming
manner. provided you study its natural
bent and learn TO acquire the right prin-
ciples Of dressing It effectively Make
yourself individual both in the style or
clothes you wear and in your manner OF
arranging your hair.
Straight hair should not be allowed 70
lie in heavy. sticky bands, but should he
kept shampooed so thoroughly that it will
stand out hair by hair. as separate as the
down OF little chicken EXp eriment with
different ways Of wearing Il until you find
just the arrangement that suits You best.
Stand before your mirror and strive 10
arrange your hair in such a way 10 bring
out the best points in your face Study
yourself sidewise. Learn 70 dress your
hair so II will enhance the profile, making
II csmeo-like II YOU have found a way OF
wearing your hair that is becoming 10 you,
never mind whether Il is in a fashion of
to-day or OF ten years ago. Its very be
comingness and its beauty will he its eX-
cuse and will make II the fashion for you.
A Greek filet OF lace bound about the mead
Is vastly becoming TO some women. And
the effect is greatly enhanced II stray
curl or two is allowed 10 stray down upon
the neck.
7 have heard OF some women "Her hair
grows prettily." When have scrutinized
their faces I have found that what was
meant by the phrase was that it grew IN
odd. attractive little ripples or scallops
about the face Such women know how 10
develop their best points
On the other hand. 7 have seen women
with the same kind Of hair brushing ir hat
and pressing it back in a hard, straight
line from their faces. Such women are
neglecting the best asset they have I have
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

cium. iron and what not besides OF
which our bodies are composed
out OF these Hfeless elements the
housewife. as she serves the daily
God that her child eats. can see its
organism being built up step by.
step into greater strength and Ell
cheney. II she makes a mistake
and gives the wrong kind Of food
or else the child itself mistakenly
allow q perverted taste TO rule IFS
choice OF food. then a setback oc-
ours and a measurable lessening OF
personal efficiency is observed.
Therefore. a conscientious house
keeper insists a. the outset that
every meal she prepares for her
household should b made Nd as
far as possible Of FIVE simple
classes o. nutrients. which are com
monty designated. for Conven-
ieace's sake. as proteids. carbohy-
drstes. fats inorganic salts and
water. Each one Of these has its
special part 70 play in the up-build-
Ing % the body and 10 omit one for
any great length OF time from the
regular dietary is 10 cripple or ser
iouslr handicap the individuals
ability 20 perform his work
Whether found IN bread or
cheese. meat or lettuce. declares
Hollis Godfrey in 4 study OF The
Food of the Individual" each one
az these classes acts on the body
in very much the same way. and
the relation % food 70 the eff
cheney 81 the individual must be
considered I'm terms Of these basic
-roups rather than IN terms o. hs
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

foods made up by them"
For instance il We eat meat. fish
or eggs. We are increasing our pro
teid ration II we eat bread,
cereals. vegetables or fruit We are
increasing our carbohydrates. II
We increase our amounts Of butter.
cream. fat meats or olive oil, We
are adding fats.
Like most modern businesses. ex-
plains Mr. Godfrey. who is a well
known chemist and therefore
speaks With authority. the body is
vell-eQuipped manufao' ring
plant. and many factors enter into
its life Every productive factory
mus he kept in efficient condition
by repair. Proteids supply repair
stun 20 the BODY
In the factory a power plant
must supply the energy which runs
the machines. and a heating plant
is needed 10 warm the rooms and
give heat for various processes.
Carbohydrates and fats burning in
the oxygen drawn in through the
lungs supply the body with such
energy and heat. while a part OF
the proteids not used for repair
does some share Of this work
Then too. an adequate supply
Of wafer for washing and cleans.
ing and preparing the various ma
terials used is commonly required
I'm botE businesses Moreover.
continues this expert on CITY health
and Individual efficiency. a large.
uV-to-date establishment would Ger
MY have an interior railway 10
carTy fuel raw mate-i7ls and COM
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
How to Dress Your Hair
Th. Most Famous LivinglBssuty.

The Most Famous Livingf Beauty.
often wanted to CRY out against the
thoughtlessness OF a woman whose rich.
thick, hair was her greatest charm, when
she drew back the hair from her face and
twisted It up at the back into q hard
unbecoming little knot.
Recently met another woman, more IN
telHgent and younger She has lovely red
gold hair. She started to put on a vide
brimmed hat OF the kind that Is worn Low
upon the forehead. and 7 said 70 her dc
YOU mean TO tell me that you hide your
beautiful hair beneath a hat like that
merely because IL is the fashion,"
No" she answered. Somehow. 7 al.
WAYS manage 10 show some OF IT, Per
haps / do not draw the hair back from the
forehead as much as fashion requires. and
I do not entirely cover my ears. because I
think they are too pretty 70 hide, but
fluff the hair very loosely and tilt my hat
as much TO the side as I can. Because I
feel l must always show nv hair Il r.
my greatest charm" And I agreed with
her. woman with hair like that should
never conceal 10 under the straight hard
brim OF q hat Il would be a sacrilege
Did you know that preserving the same
outlines of q couture for most ola lifetime
makes a woman seem younger? II is true
Look about YOU and you will discover that
one Of the handsomest women you know
has always worn her hair in the same way
only varying IL a trife from time 10 time
that she may still follow the prevailing
mode.
For instance. you will observe from nv
photographs thai 7 almost never changs
the style OF wearing my hair. Long ago !
found that fat waves drawn low upon my
brow and cheeks were especially becoming
10 me. In itself, as many OF YOU know. the
style is a peculiarly trying one. but II hap
pens 70 be becoming 10 my style OF face.
tt is my opinion that the woman who dis
covers the STYLE OF hair dressing that is
adapted 70 her individual style, and with
some possible slight notifications. which
are necessary concessions to the mode
preserves that general style until the chs
cling OF the years has brought its usual
penalty. is the cieverest woman OF them
all.
In the arrangement OF the hair. Temen
Der that balance is the law or beauty. as
II is Of wisdom. For example. the heavy
Jaw must be balanced by drawing the hair
in q loose mass well forward above the
brow. Balance the too perky OF snub nose
by a loose couture with no jutting DrOtu
berance at the back to suggest that IL =
the corresponding pole Of the nose.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

FOOD means power. It means
~ muscle and Drawn. Intellect
depends on #. and sentiment
-oulf not exist without IT, 80 life
can he maintained without proper
food. Ir forms an integral and
necessary part of every sentieur be
ing i'm the world today IL is falla-
ious 10 Judge a man or a woman
1v the clothes they wear because
2 t-uer estimate is based uUon the
ksuB OF foods thev eat and how IL is
prepared
The very special attention thst
has lately hceu given to dier is am
-rer recognition of ts importance
ts "a Tor IN all human efficiency,
sva~y thoughtful man and woman
~ha knows anythin- az an Of the
ki- hens OF the poor in the te0e-
uert districts realizes tle -raritt
~ The problem thar confron,s the
.-or,aa 90 those households
Even IN The kitchens o. the COM
.srtabiy Well-to-io and the rich
.5e-o IS a tremendous waste OF ma
er.sls. as we'll as Cd Voful 'acN o.
balance 90 Zoe found I'm their food
aat service All this causes an APP
ealing and needless waste o. hui
ruaa efficiency
Needless. because scientists have
..-alyze5 for us al the various CON
.tfueut elements that go 90 make
go the human body They talk Of
oxygen NITROGEN. carbon Dhos-
pbor-F. chlorine sulphur. iodine.
potassium. sodium. magu sium. cal
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

vsgeta bles. etc. so the housewives
ability to select just the right pro-
portions for her family is, in a
sense, a measure of the actual per
sOnal efficiency Of the various mem
bers OF her household.
The search for a well-balanced
ration should be sincere and never
ceasing. Only thus can the house
wife be sure she is doing her bit in
building up the greatest efficiency
or the various individuals dspen-
dem upon her efforts. She must
realize that safety lies only In the
balanced ration.
II means that there must be 4
judicious and proper mixing OF
meat. bread and vegetables Only
thus can 2 sufficient proteid supply
be secured 70 support what Is
known as The heterogeneous equilib-
rum In other words. every in
dividusl must take enough proteins
70 take care Of his repair work, or
else he will be using up his reserve
capital. Efficiency cannot be OBJ
tanned by any royal road OF over
loading, or OF under-feeding. 4
reasonable and average amount OF
each necessary class OF foods Is
essential
To obtain this the housewife
must have or secure a fair know
edge OF food values. she must be
familiar with the best methods OF
cooking. which will supply the
greatest nutrition Al the least cost.
and. lastly she must have a thor
ough and most necessary tr.inlng
I'M marketing.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

row many women there are who
- wouldn't mind cooking meal II
4 they only didn't nave TO serve I'll
r. is the effort OF rising and bringing in
he fooH.>t taking ont sOiled dishes, the
Interrupted eating which 80 often make
woman refuse to eat anything AZ all after
she has cooked the meal. especially in hot
weather
Even women % means are finding IN
war time that they no longer can secure the
maids who formerly served them. What
can the bousekeeper do? Shall she follow
the inartistic and Objectionable plan of
putting all the foods on the table az once,
or shall she take the burden Of jumping up
and being the waitress herself2 Frankly.
she need DO neither il she but plans wisely
and uses a few new devices which will
take the place OF the disappearing maid
Or her own feet and hands.
Too many women tend TO rely on some
device TO save them work. whereas. the
first important step ia always better plan
ming of the work itself There IS no saliva
ton in devices unless behind them stands
a clearly outlined programme, schedule or
STANDARD practice for each piece OF work
Nowhere is planning 30 important as in
the work OF serving the meal The house
keeper should first write down what she
Is going 20 have for the meal, and hang
this IN plain view IN the kitchen. This
srflI enable her 20 see when she begins
serving 81 the foods and accessories that
she needs 10 make the meal complete Look
lug at the meat Will tell her what plate she
needs. a glance az tho salad and dessert
will show hsr what silver. etc. that course
requires Il is a good plan 20 have IN the
kitchen a able devoted strictly 10 serving
purposes. on which no food preparing
should be done or pot set down. but which
should be kept solely for the serving
dishes.
II the servant problem becomes even
more acute, a few years will see the total
disappearance OF the permanent sideboard
and its replacement by the portable serv-
ng tray on wheels No one needs a big
storage table ike a sidebOard much
hey do a movable sideboard on wheels,
rom which the hostess can help the
quests.
There are many kinds OF serving trays
y this type some OF wood. others of metal.
IN excellent one has three Oblong trays of
wood Just the height Of the table and on a
lrm. substantial base which viii not tip
lver. Another has two metal oval trays
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
Where the Greatest Leakage IN
Household Economy Occurs

TOT in the wear Of clothes,
M not in the waste Of permit
= ting the accumulation OF a
pile OF undsrned stockings, nor yet
in the various expenditures for
pleasure. does the greatest leakage
in household economy occur. but in
the preparation and serving OF food
When We once understand that
every scrap OF bone. every piece OF
fat or crumbs OF dry bread that are
not used are literally wasted. aud
that such wilful extravaganza or
csrelessness IN the kitchen means
= serious food shortage and a con
sequent monetary loss 10 al or Us.
We can have some idea OF the folly
OF wasting anything that might be
used for food.
Serious Tetrenchment in every
household is the only Vay 10 rem
edy this trouble And # "a not all
disagreeable drudgery. BY any
means. Many are the joys Of
kitchen economies. In the skilled
production OF new dishes. In plan
ming the marketing 10 advantage
and IN using up leftover scraps the
kitchen economist will find IN
dreamed OF pleasures that viii com
pensate in part for much hard work
and necessary expenditure OF yAlu-
able time
To secure good food value FOR the
money spent calls for the exercise
OF the greatest diligence and fore
sight.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
Tomato Butter

CCALD and skin 5 pounds Of to-
- matoes. Mix with 4 cups sugar,
lla pounds sliced apples and cups
vinegar Tie in cheesecloth bag
the following spices: y ounce
cinnamon, y ounce ginger. Il
ounce mace and a ounce whole
cloves. Place all the ingredients in
a large boiler and boil 3 hours,
stirring frequently.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
Apple Tapioca.

WV ASH l ounce tapiOca and
w soak il in little boiling
water for one hour. Scaid , cups
milk. add / tablespoonful sugar
and = ounce butter. Place ] cup
steWed apples OF bottom OF bak-
Ing dish drain the tapioca and
spread over the apples Pour the
milk over the tapioca and apples
and CRATE a little nutmeg over all
Bake in a moderate oven for an
hour
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
Bakine Powder Loaf Bread.

MIX and sift IL cups barley
lN1 flour. 1 cup oat flour or rye
meal. ~ cup rice -four 2 cup
sugar. s teaspoons baking powder
and teaspoon salt. Work In 4
tablespoons shortening with tips Of
fingers or two forks. Beat ] egg
Inul very lignt and add 1 cup or
milk. Stir into sitted dry ingredi-
snts. mixing thoroughly Turn into
a creased bread pan. let stand 10
minutes and bake about IS minutes.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
By Mary Lee SWann,
Principal, Scudder School of Household Arts.
Tartare Sauce.

MN ! tablespoonful vinegar. 1
4FA teaspoonful lemon juice, Il
teaspoonful salt and l tablespoon
ful Worcestershire sauce in a small
bowl and heat over hot water
Brown Is cup butterine slightly in
a frying pan and add to the first
mixture.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
Barlev Cheese Gingerbread.

HEAT cup molasses and =
1 cup grated cheese in double
boiler. Mix and sift cups bar
ley -four. = cup rice -four. 1 tea
spoon soda. 2 teaspoon salt. Il tea
spoon cinnamon and Ia teaspoons
ginger. When cheese is melted.
add cheese and molasses mixture
alternately with Ia cup water TO
the dry ingredients
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
Tested Coaking Recipes

well-beaten yolks OF 2 eggs. Beat
until light and fluffy. Fold in the
stiffly beaten whites of eggs. pile
I'm a baking dish and cook until the
mixture puffs and becomes golden
brown.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

ETY hips are tremendous.
1NI though I practice bend
ing forward dozens Of times a
day. Otherwise I am not very
stout and I am not an eater OF
sweets. EDITH Dep.
Bending down viii only affect the
waist. not the hips. but the follow
ing movements will reduce them:
Raise the right leg with knee
straight sideways. Swing il dag
onaIly across the left and stamp
the right foot fat upon the ground.
Swing back in the same manner
Then do the same thing with the
left leg. This should he performed
at least twenty times a day.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
Cherry and Pineapple Preserves

TOOK 5 quarts stoned Morello
~ cherries until tender. At the
same time cook / finely shredded
pineapple until tender. Then com
bine and add 1 pound OF sugar for
each pound of fruit, and cook about
20 or 80 minutes.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27
Potato Soufne

NTIN 4 cups hot mashed potatoes
WI with : tablespoon melted fat,
tablespoons mills. lie teaspoons
salt, "A teaspoon papri6a and the
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

DLEASE advise me what to
l do for an extremely pain
ful bunion.-H. s. F.
Bunions, or enlarged and in
famed Joints. are the greatest af.
Fiction to which suffering feet can
be subjected. A new broad pair OF
shoes with low heels is the best
remedy. To assist still further in
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

T HAVE a very delicate com
ple1iOn. In the Summer
when 7 10 much motoring ! find
that by the time have re-
moved the accumulated dust
the soap has dried my skin so
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-27

its cure. the Joint may be painted
three times a day with this lotion:
Tlncture Of iodine. 49,. 2 drains
Carboilc acid ....... 2 drains
GIycerine ...........2 drains