davidaulloa/AmericanStories huggingface dataset:
Omaha daily bee., 1921-08-07
Thrills in Store
For Crownups at
Parks This Week
Horseshoe Pitching and "Hot
Dog" Feasts to Feature
"Play Week. at City
Preserves.

All sorts of thrills are being pre-
pared by Park Commissioner J. B.
Hummcl for "grownups pray week.
which will be held in the parks ev-
cry evening during this week. The
fun will be fast and furious, accord
ing to the park commissioner.
The event de luxe will be tourn-
ament Of horseshoe throwing at Mil
Ter park Tuesday evening, begin
ming at 7. Mr.. Hummel is some
thing of a horseshoe tosser himself
All who can pitch equine footwear
are invited to this tournament,
which will be open to all residents
OF Douglas county.
Plan Croquet Games.
Among the Miller park horseshoe
champs arc Clarence Paul, Harry
Hoover, Will Barnett, Louis Mar
chant and John Mcclellan. Com
missioner Hummel believes tbs
event will bring out the talent. On
the same evening and at the same
park series OF croquet games will
be arranged for those who do not
throw horseshoes.
Another important event during
this special week of play for he
grownups will be costume party
and dance at Kountze park Tues
day night.
On Tuesday night at Fontenelle
park there will be races for fathers
and mothers, circus for the kidd,es
and "hot dog" feast for all.
Band to Play.
Crowds in Hanscom park will be
entertained every evening with mo-
ton pictures and other features. The
Polish band will play Thursday
night at Clearview park, South Side.
A program and taffy-pull will be
offered for the delectation of the
grownups on Thursday night at
RivervieW park. Interesting fea-
lures will be provided every evening
at Elmwood.
Several grownups have written to
Park Commissioner Hummel to in
quire whether there would be any
objections if they played postof-
fee" spin the plate" and other
oldtime games at the Fairgrounds
during grownups' play week. Mr..
Hummell does not believe the
board of censors would demonstrate
against these games.
Omaha daily bee., 1921-08-07
Oceans of Notions
At Interesting Prices
Check off the items and bring the list w you You wu money

Hump Hair Pins, Pkg, 7c-
Large packages, in every size,
choice, package, 7e.
Heavy Sewing Thread, Spool, SC
In all colors, extra strong.
Used for sewing carpets, but
tons, etc.
Hair Pins, Box, 10c or 3 for Csc
Gold and silver hair pins. In
every size. Packed in a box.
Pure Linen Tape, Bolt, 5e-In
every width.
Lingerie Ribbon, Bolt, 5c-Used
for underwear; all fast colors.
"Wrights" Bias Tape, 2 for Csc
. Best grade tape. Sizes l to 5.
Six yards to the bolt.
Rick-Rack Braid, 2 Bolts, 25e--
A very fine grade. In white
and colors. One big lot.
Sanitary Napkins, Box, 3sc-
Very soft and large size nap
kins. IL to the box, at soc.
Hair Rolls, 25c-35c-50c--For the
sides and back of the hair. In
every color. We carry full
line.
"Boye" Steel Crochet Hook, &C.
In all sizes.
Sanitary Aprons, 25c-In several
sizes. All are slightly soiled;
every one guaranteed to wash.
Omaha daily bee., 1921-08-07
Omaha Jeweler Opens New
Shop in Woodmen Building

Albert Edholm, pioneer Omaha
jeweler, who recently closed his es-
tablishment at Sixteenth and Har--
ney streets, has reopened small
shop on the second floor OF the
Woodmen of the World building.
Here he intends to handle nothing
but Jewels and fine wares, he said.
Special attention has been given to
the lighting of the shop for inspec-
ton Of gems. Capital invested in
diamonds! made it imperative he
should continue his shop. Mr.. Ed
holm said.
Omaha daily bee., 1921-08-07
Band to Give Fourth City
Concert Today at Hanscom

City Concert clubs fourth murici-
pal band concert will be held this
evening at S o'clock in Hanscom
park.
The band will consist of IS pieces,
directed by Arthur E. Smith.
Thousands of persons have at
tended previous band concerts given
in city parks under the auspices Of
the City Concert club. The number
Of these concerts to be given on the
few remaining Sundays of the sum-
mer depends on the number of con-
.ributions which are sent the City
Csncert club, $40 First National
Bank building.
Plans are now under way for a
concert i'll Riverview park next Sun
day.
Omaha daily bee., 1921-08-07
Omaha Cat Club to Launch
Campaign for Membership

Lovers, owners and breeders Of
Persian and Angora cats, pedigreed
or not, will be approached soon in a
membership campaign to be launched
by the Omaha Cat club.
The next meeting Of the club will
be Monday night at 8 at clio Emmet
street. Mrs. c. c. Stevens is presi-
dent and Mrs. R. E. George secre-
tary of the Omaha club, which is
affiliated with the Cat Fanciers' as
sociation. Omaha has a number OF
catteries, among which are the Hill
side cattery, the Ak-Sar-Ben Cat
kennels, the Omaha kennels and the
Dreamerie cattery.
Omaha daily bee., 1921-08-07
Boys in Hike Across u S.
Stop in Omaha Saturday

Hot-footing their way across the
continent on a wager of 500, For
rest Eckenrhode and Elmer Squint,
2l and 10, respectively, of Reading,
Pa. arrived in Omaha Saturday.
They hope to reach San Francisco
by September Is. The youths ap-
peared before Inspector of Police
Andrew Pattullo for card verifying
their arrival in Omaha. They left
Reading with only $40, they said.
Omaha daily bee., 1921-08-07
Police Heads May Name
Vanous' Successor Tuesday

Heads of the Omaha police depart
ment will hold a conference prob
ably next Tuesday to determine a
successor to Police Captain Anton
Vanous, who died Thursday.
Though Sergts. Al Samuelson and
Russell are both eligible candidates
for the position according to the
seniority rule. Executive officials of
the department are considering sew
eral other veteran members OF the
force for the place, according to in
formation CLEANED today.
Chief of Police Dempsey and In
spcctor OF Police Pattullo declined to
discuss the matter freely.
Omaha daily bee., 1921-08-07
Deputy Sheriffs Continue
Futile Search for L. V. Fox

Two deputy sheriffs who have
searched three days tor L. Y. FOX.
former president Of the Omaha Re
6ning company, have been unable to
find him. He was out under 81 SUI
bond on charge Of giving check
for Sl,4o0 without having snfncient
funds in the bank to meet it. His
arrest was ordered when reports
came to the 4kunty attorneys ONCE
that he was skout to leave the city.
Omaha daily bee., 1921-08-07
Full Fashioned
Silk Stockings
$1.75

Do you realize that a full
fashioned silk hose at this
price is very difficult to OBJ
tain? These have double
soles, high spliced heels, and
Isle garter tops. In all sizes,
at $1.75.
The Main Floor.
Omaha daily bee., 1921-08-07


II cusuA Shop Second FDn.
Omaha daily bee., 1921-08-07
Heavy Weight
Cotton
Blankets
$045

q pair
These excellent blan-
kets may be had in
grey, tan or white, with
pink or blue borders.
Size 70x8O inches. A
feature value.
Omaha daily bee., 1921-08-07
$50 Pairs of Blankets
h Price

Included in this lot are cotton wool fnish part wool
and al-wool bankets-all from the looms Of the
foremost blanket manufacturers Of America. They
are slightly soiled or mussed, but Of excellent quality
no imperfections.
They are in tans, greys and whites, in handsome
block and plaid designs in sizes for full-zed beds
They are priced according to quality and size, from
S1.95 to $17.5O pair.
Omaha daily bee., 1921-08-07
The New Cafeteria

Is now open in the Downstairs Store. Delicious
hpme-cooked foods-reasonable prices-home-
made pies, pastries, cakes, cookies, doughnuts,
fresh fruit pies. Try them at home.
The Downstairs Store
New-York tribune., 1921-10-30
A Famous Roman Dessert

Boil a pound of the large Italian
chestnuts for a quarter of an hour.
Then shell and simmer till tender
with a cupful of milk. When soft
rub through a sieve. Butter mod
we'll and line it with the pulp. Then
add layer of sweetened apple sauce
colored pink with currant jelly. FIJI
up the mold with layer Of The
sauce, then 4 layer of the pures,
squeeze little lemon juice over the
top and bake in a quick oven. Tum
out on to a plate and garnish witt
whipped cream and little pieces Of
the currant jelly.
From soup to nuts" the chestnuts
may find a place on the menu and
always add nutrition as well as quail
ity to it.
New-York tribune., 1921-10-30
from France, where it is served Or

from France, where it is served on
fete days:
Leave three-quarters of a pound
of large Italian chestnuts in the oven
until the shells and inner skins can
be removed. Boil the shelled chest
nuts in water to cover and add two
tablespoonfuls of honey and a quar-
ter of a teaspoonful of salt. When
the nuts are very tender add two
more tablespoonfuls Of honey and let
them come to a boil.
Remove from the fire and let stand
until thoroughly cold Take out the
nuts from the thick syrup lsave a
few large pieces for decoration) and
run through potato ricer, mound
ing it high. Flavor the syrup with
quarter Of teasR Rponful of vanilla
extract and pour just enough over
the nuts to moisten slightly. Do not
make them too moist. Mask with
sweetened whipped cream and gar
nish with the nuts and few cam
died cherries Diluted coffee may be
used in place of the water when
New-York tribune., 1921-10-30
Halloween Service

Small fancy cutters in the shape
Of fantastic cats can be obtained at
many of the housefurnishing shops,
and these may be used in cutting out
the "cats' from any good ginger
cookie dough.
A very pretty way to serve the or
ange sherbet is in followed out or
ange skins, cut to represent minia-
ture jack-o- lanterns. These arc not
difficult to prepare and they will
cost but fraction of what the fancy
forms Of cream will.
The fortune cake may be made
from any favorite loaf cake recipe,
and just previous to baking stir in
a silver dime, ring and thimble.
Frost with white icing ard decorate
with chocolate horseshoes made from
chocolate frosting. Simulate the
nails Of the shoes with bits of
blanched almonds.
Another artistic arrangement for
serving the ice cream will be found
in the so-called potato ice cream" :"
Make the potatoes from firmly fro
zen chocolate cream. and represent
the "eyes" with small. pieces Of
cooked chestnuts, stuck irregnlarly
into the vegetables"
In setting the table for any of the
Halloween parties nothing can he
prettier than the yellow and black
crepe paper cloths or doilies, printed
in weird designs of witches, horse
shoes and black cats.
A hollowed-ouJ pumpkin makes
splendid receptacle for "Mystery"
or "Jack Horncr pie" which may
contain simple gifts suitable to the
occasion.
Lighted candles and followed out
vegetables (lined with paraffin
paper) and holding the relshes, such
New-York tribune., 1921-10-30
Chocolate Popcorn Balls

Pop some corn and pick out the
large, crisp, tender grains (about
two cupfuls). Place in a saucepan
two cupfuls of granulated sugar,
half cupful of water and one-quar-
ter of a teaspoonful of cream of tar
tar. Boil until it spins a thread,
flavor with a teaspoonful of vanilla
extract and pour part of it over the
corn, stirring until thoroughly dis
tributed. Form the corn into tiny
balls and dip each into the remain
ing syrup that has been cooked to
the crack stage. Place on parafiin
Taper until cold, and again dip in
melted sweet chocolate.
New-York tribune., 1921-10-30

nuts, stir and shake over the fire
for several minutes. Quickly re-
move the shell and skin while still
hot.
The nut meats are then boiled
until tender in thin sugar syrup,
swithout stirring, and left in the
syrup over night. Next day they are
drained, the syrup brought to boil,
the nuts are dropped in and again
left over night in the liquid. This
is repeated for four days before
they are ready for the final draining.
The syrup is used for pudding
sauces, etc. When boiling hot the
marrons may be canned with the
syrup by merely sealing in alright,
steriliZod lars,
New-York tribune., 1921-10-30
Baked Apple Ice Cream

Have ready one pint of sifted
cooked apple sauce that has been
seasoned with little cinnamon, nut
meg and vanilla. Make the sauce
very sweet and combine with the
stiff1y whipped white Of one egg and
pint of double cream that has been
whipped solid with three tablespoon
fuls of powdered sugar. Turn into
a chilled freezer, and when the mix
ture begins to CONCEAL stir in a quar-
ter of a cupful Of minced candied
orange peel that has been soaked
FOR several hours in a sugar syrup.
Continue to freeze until firm and
smooth, and serve in followed out
apples.
New-York tribune., 1921-10-30
Special Dishes

In making the chicken aspic sand
wiches prepare the jelly from boiling
water that has been cooked with eel
cry tops and bouillon cubes (chick-
en) and thickened with tablespoon
full Of granulated gelatine to each
scant two cupfuls Of the strained
bouillon. Cool, and when the mixture
begins to stiffen stir in two chopped
hard-boiled eggs and can of boned
chicken, cut in small pieces. Mould
in baking powder tins, chill on the
ice and cut in slices. Use one slice
as a filling with crisp lettuce leaf
dipped in boiled dressing, between
two rounds of buttered whole wheat
bread
Boil the chestnuts when making
the celery and apple salad and chop
finely. Use cupful and half each
Of the fruit and diced celery, one
cupful of the nuts and sufficient
mayonnaise dressing to mosten.
Serve in lettuce cups.
To prepare the surprise dough-
nuts use a rich raised doughnut
recipe, and when forming them
place in the center of each bit of
orange marmalade, four seeded raj
sins and half teaspoonful of
chopped walnuts. Fry as for ordi-
nary doughnuts and roll while warm
in powdered sugar and ground Gin
namon.
The maple foam will be found de-
licious. To make it put into sauce
pan two cupfuls of maple sugar, one
cupful of brown sugar, half cupful
of water and one-quarter of a tea
spoonful Of cream of tartar. Boil to
the hard ball stage (25O degrees)
and add one dozen marshmallows,
cut in bits. Cover and let stand for
five minutes; then pour over the
stiffiy whipped whites of two eggs.
Flavor with half teas poonful of
New-York tribune., 1921-10-30
Witch Cookies

Cream three-quarters of a cupful
OF shortening with one cupful of
sugar, and add quarter of a tea
spoonful of salt, the beaten yolks
OF ITO eggs and quarter of cup
full of milk. Flour slightly one cup
full of seeded raisins, half cupful
of chopped peanuts and stir them
into the first mixtme with two cup
fuls of rolled oats and the stifly
whipped egg whites. Mix one scant
teaspoonful of baking soda with. two
cupfuls of sifted pastry -four, add
this to the other ingredients and roll
to thin sheet. Cut with fancy
cutter and form a face on each with
raisins. currants and candied cher
ries. Bake in a moderate oven.
New-York tribune., 1921-10-30
A Versatile Nut

The versatile chestnut is also
often served as a vegetable. To
bake them, shell, put a pint of
meats into casserole and cover
with chicken stock. Season we'll
with celery salt, paprika and shall
lots; cover and bake until most of
the stock has been absorbed and the
nuts are tender. Uncover at the
end to brown.
For croquettes, mash cupful of
the boiled nuts, add two tablespoon
fuls of milk, the yolk of one egg, a
teaspoonful of sugar, one-eighth tea
spoonful of salt and flavor with va
nilla. Shape into balls, roll in bread
crumbs dipped in egg, crumb again
and fry in deep fat. Serve with a
fruit salad.
A very good cream soup is made
by boiling two pounds of the nuts
after peeling till tender, then drain
ing and adding with several pieces
Of celery to two quarts of stock.
Season we'll with salt and pepper,
New-York tribune., 1921-10-30
~" HESTNUTS! Hot roasted
chestnuts!" served on
the street corners! What


different visions the odor brings
to the various passersby! The
small boy, unless he has been much
defrauded, remembers nutting for
ages and digs down for dime.
Some of us think of the fast passing
chestnut trees in our North, and of
those who arc even now securing
Asia to replace them for us. Bur
the mind of the cook will turn to the
many possibilities of this same old
chestnut served in many sophisti-
Gated ways. Marrons glace, or the
marrons preserved in syrup, are one
of the most delicious of corrections
To make the latter, use the big
Italian chestnuts. First blanch the
nuts. The time-honored way to do
this is to slit each shell across one
side, cook about one minute in boil
ing water, then drain and let them
dry. Drop teaspoonful of butter
into the skillet for each pint of
New-York tribune., 1921-10-30
Unusual, Practical Recipes

cooked chicken and ham and stir
until the mixture begins to thicken.
Season with a quarter of a teaspoon
ful Of paprika and the same Of mus
tard and fold in one pint of heavy
cream, whipped solid. Mold in
small cups, chill, and serve in let
tuce cups, garnished with mayon-
naise dressing.
Chestnut Slices
To two cupfuls of light brown
sugar add one quart of milk and boil
until the sugar is dissolved. Then
stir in the beaten yolks of five eggs
and cook over hot water, stirring
constantly until thick and very
smooth. Add half a pound of
blanched almonds, ground to a paste,
one teaspoonful of ground cinnamon
and a cupful of very finely chopped,
boiled chestnuts. Cook to firm
mass, still in the double boiler, and
pour into buttered pan, two inches
thick. When cold slice.
New-York tribune., 1921-10-30

of chopped hard boiled eggs. Mari
nate with French dressing, cover
and let stand in a cold place until
serving time. Beat one-quarter of
cupful of heavy cream until stiff
and add two tablespoonfuls of
canned pimento puree, then blend
this with an equal quantity of
mayonnaise dressing. Mound on a
salad plate and surround with a bor-
der of crisp lettuce leaves.
New-York tribune., 1921-10-30

THESE recipes are a bit unusual,
and still are practicable, a COM
bination devoutly to be wished for
but seldom met. The chestnut slices
certainly sound good enough to eat.
A witch cooky would not go begging
any day in the year, and chocolate
popcorn ball is certainly piling the
Ossa of delight on the Pelion of nu-
triton. Children frankly love imag-
ination in their foods.
New-York tribune., 1921-10-30

as olives, celery and salted nuts, will
give the table an appropriate festal
air, while the main supper dish and
the punchbowl or coffee service may
be served by the host and hostess
from either end of the table.
New-York tribune., 1921-10-30
T HALLOWEEN parties always
\ seem to have particular

seem to have particular
charm Of their own, and, as
they are nearly always very infor-
NAL in character, they offer the
hostess of moderate means but
abundant imagination a special op-
portunity.
Certain edibles and drinkables are
always associated with a Halloween
party, and cider, chestnuts, popcorn,
cheese, doughnuts, vegetable salads
or crullers are given as suggestions
for planning the supper menus.
1t has been thought best in ar
ranging the party menus to give two
for children between the ages of
seven and nine, two for young peo-
pie of high school age and two for
the "grown-ups," one Of each class
being planned along fairly economi-
cal lines and the other with a more
elaborate menu.
Particular attention has been
given to the children's menus, to
provide cdibles at once alluring and
easy Of digestion. Few children have
the moral courage to refuse rich,
highly seasoned food, and the hos5-
ess should see that it is not offered
to them.
Prices for all the parties are given,
and as six persons are catered for
in each instance the home caterer
can easily calculate the cost per
New-York tribune., 1921-10-30
Lucky Rarebit

Put two tablespoonfuls of butter
in the chafng dish and when melted
add two tablespoonfuls of flour.
Pour in, gradually, three-quarters Of
a cupful of thin cream, and as soon
as the mixture thickens add three
quarters of a cupful of stewed,
strained tomatoes, blended with one
third of a. teaspoonful of baking
soda, two cupfuls of finely cut
cheese, two beaten eggs, table
spoonful of Worcestershire sauce, a
quarter of teaspoonful of mustard
and salt and paprika to taste. Stir
constantly until the whole is a light
creamy mass, and serve on hot toast
slices. Lay over each portion two
slices of crisp, broiled bacon.
New-York tribune., 1921-10-30

cooking the nuts if the flavor Is
liked.
The following recipe is a logica
combination of apples and nuts and
theoretically correct, but has not
been tested, as the nuts are not in
season at this writing.
New-York tribune., 1921-10-30
ollifcatons for Young and Old on Halloween Nj
low to Sophstcate the Simple Chestnut and Apple for Holiday Purpose
Brew Appropriate Punches, and Make the Witch Cookies

to it two cupfuls Of cream, a fourth
of cupful of the prepared marron
syrup and cupful and a half of
the marrons chopped Cor part of the
marrons may first be put through
fine sieve). To this may be added
two ounces of seeded raisins and two
of currants which have been boiled
until plump in the sugar syrup and
then chopped. Even preserved pine
apple or maraschino cherries are
added on occasions. But if fruit is
to be included it is better to half
freeze the pudding before adding it.
1t may be served garnished with
whipped cream, but single marron
atop the pudding is even better, to
our mind.
New-York tribune., 1921-10-30

vanilla extract and beat until it be-
comes very thick. Drop from the tip
of spoon on creased paper and
place in the center of each half a
shelled walnut.
New-York tribune., 1921-10-30
Nesselrode Pudding

To make the famous Nesselrode
pudding (infamously made in many
hostelries these days), first prepare
a custard of three cupfuls of milk, a
cupful and half of sugar, the yolks
of five eggs and pinch of salt. Add
New-York tribune., 1921-10-30
Cider Punch

Place in a large mixing bowl one
pint Of cold tea and add three pints
of cider, the juice of two lemons, one
cupful of sugar, small bunch of
mint and two sliced oranges. Let
stand on the ice to chill and ripen,
and just previous to serving add
two quarts of cracked ice and
quart of chilled Apollinaris water.
New-York tribune., 1921-10-30

in France and ta .sted the chestnut
dressing with turkey and chicken
will ever afterward think all other
"stuffings" tame in comparison. A
French chef has given us their
modus operandi.
The first step of removing the
chestnut shells has already been de-
scribed; then quarters of a
pound of nuts are boiled until tender
in just enough cider to cover them
(water may be added later if needed,
but none should be left at the end).
After that they are quartered, added
to stuffing of bread crumbs, and
lastly the cooked liver and heart of
the fowl are ground up and added.
The stufing must not be moist 1t
is made by adding two tablespoon
fuls Of butter to two cupfuls of fresh
bread crumbs, pepper that has been
freshly ground, salt, chopped pars-
ley and about four chopped shallots
(most French cooks add tiny bit
of garlic). Instead of the butter
the French often use about five
ounces of fresh pork (the lean, not
the fat), and grind it finely. This
gives body also to the mixture. A
half cupful of water must be added
as a binder. Place this in the
turkey and roast as usual.
Mont Blanc of Chestnuts for
Dessert
If you do not stuff your turkey
with this dressing you can make a
sauce by boiling a pint Of the nuts
with a quart of stock till soft. A bit
of lemon peel cooked with them is
good. Mash the nuts, thicken with
butter and -four, brown together,
add cupful of rich milk and serve.
The following recipe also comes
New-York tribune., 1921-10-30
Halloween Punch

Mix together two cupfuls OF
grape juice, two of cider, one cupful
Of grapefruit juice, the juice of one
orange and sugar to taste. Dust
with little grated nutmeg and put
on the ice for three or four hours to
chill and ripen. Just before serving
add two quart bottles of carbonated
water and pour over a block of ice
placed in punch bowl.
New-York tribune., 1921-10-30
Ca,,ser Salad

Soak a one-pound salt herring in
warm water to cover, drain and cook
in boiling water fifteen minutes.
Cool and separate into flakes. Add
an equal quantity of cooked potato
cubes and one-f4 rth the quantity