davidaulloa/AmericanStories huggingface dataset:
The New York herald., 1922-06-05
Swarms of Mosquitoes
Cause Two Fire Alarms

NHICAGO. June 4.-Mosquitoes
flying in such thick swarms
that they were mistaken for
smoke, caused two fire alarms to-
day. Members OF a truck company
answered a call, saying the steeple
Of the ST. Michael Roman Catholic
Church was burning. TIE firemen
saw what they at first supposed
was a small cloud of smoke and
they raised their. extension ladder.
When pipemen mounted the ladder
they encountered the mosquitoes
and were forced back. They found
no fire.
The same experience was met by
members of an engine company
called to the Zion Baptist Church
in another part Of the city.
The New York herald., 1922-06-05
Ask Congress to Back
Transportation School
Special Dispatch to THE NEW YoRK HERALD.
New York Herald Bureau.
Washington, ID. c., June 4.

opcctdt DtSpdtch 20 He VIEW iOhk HERALD
New York Herald Bureau.
Washington, ID. c.. June 4.
LANS are under way to have
Congress father a novel
school of inquiry to be
known as the National Transporta-
ton Institute to deal primarily
with transportation problems but
in an entirely different way from
the methods pursued by any pres
ent Federal agency. 1t is to be
conducted somewhat along the lines
of the Rockefeller Foundation.
The Joint Commission of Agri-
cultural Inquiry is sponsor for the
school. 1t proposes the establish
ment of a private research and
educational institution under dis
interested auspices to promote edu-
cation in the principles, operation
and practices incident to transpor-
tation.
The New York herald., 1922-06-05

Atlantic Guy BY Royal Blue Line Motors.
Deiirhtful Tour from Hotel McAlpn Daily.
A. NJ. by boat and motor. Illustrated
Folder d. Phone Penn. oiee,--<dp.
The New York herald., 1922-06-05
Continued on Page Five.

Theatrical and Hotel and Restaurants.
Advertising will be found on page 6.--Adv.
The New York herald., 1922-06-05

The Best Writing Papers
are Whiting Papers.--Adv.
The New York herald., 1922-06-05

Continued on Page Five.
The New York herald., 1922-06-05

Continued OF Page Two.
The New York herald., 1922-06-05
French Scientist Says Only
Those Of Lower Strata An
swer Earth Calls.
SOME TOO BUSY TO HEED
Flammarion Won't Say It Is
Immortal-Work of Satan,
Boston Pastors View.

Special Gable TO THE NEW YonK HERALD.
Copyright, 1929, by THE NEw York HERALD.
New York Herald Rureau
The New York herald., 1922-06-05

Continued on Page Three.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
Paris Hat Modes
Chapeaux Reveal Surprises and
0riginaIities That Thrill.
"shaved Rooster" and "Burned Pea
cock" Among the New Materials
Used BY MiIIiners.

Hats are always the loveliest of all
Partisan creations, The modistes
have the art of chapeau making devel-
oped to the last degree, and whatever
they do is bound to be artistic as
well as beautiful and suited in every
way to the feminine mode of thinking
and behaving. It is hard to pick one
hatmaker from another as being su-
preme in her art. The things they
turn out are all so extraordinarily
lovely. But a study of the hats and
toques and turbans which come from
the hands Of each Of them reveals
surprise and originalities which are
destined to thrill the heart of any
woman bent upon dressing in the
height of the seasons mode.
Because there are so many high fur
collars, Jane Blanchot makes all of
her hats slightly narrower in the brim
at back. She is making an equal pro-
portion of large roll-brim hats and
small. toques,
Velvet and panne velvet in all of
the various gradations of the leather
shades are used for her hats. And
the scale of green is run in many
smart models. She uses, with great
originality, feathers so that they simu-
late the appearance Of fur, giving in
this way the smart look of a fur
trimming in much less expensive
medium. Charmingly, she uses gray
ostrich so that it appears as though
it were nothing less than the luxurious
chinchilla. Little ribbons exquisitely
curled represent the spirit of astrak-
han. A large hat of gray panne vel
vet is incrusted with huge circles of
lace, leaving the sides of the crown
transparent
Some Of the small hats are trimmed
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

draperies, collars and cuffs, there Is
plenty of opportunity for designs to
be ingeniously varied, not TO mention
the item of trimmings. This includes
cording, stitching, embroidery Of sew
eral kinds, plaits and furs, with tassels
and buttons of noteworthy decorative
Importance.
At the left of the two coats pictured
a full, straight-line model with double
breast is shown. Its outstanding fea.
ture lies in floating side panels, falling
below the hem, rounded at the bottom
and trimmed with fur banding.
The handsome bloused model, at the
right, is one of many with dolman
sleeves that merge into the body of
the coat. 1t has appropriated the
fashionable strap trimming at the
back and front and emphasizes it by
ending each strap with silk tassel.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
FROCKs FOR TIE LITTLE WOMEN

Of contrasting blues, reds and tans.
School days call for school frocks.
And the word school is Indicative of
MILDLY bIouses and plated skirts. All
white mfddies may be chosen, or mid
dies with Copenhagen, or red at col
lars and cuffs, and with a similarly
colored emblem on one sleeve. Striped
or plaid skirts go with these. These
may be box or side plated.
Over this costume a polo coat may
be worn. Polo coats are beloved by
every schoolgirl. And here is the lat
est for the schoolgirls millinery ward
robe-angora felt hats with grosgrain
silk quilts.
For parties, what could be prettier
than a white net dress with coolies
and coolies Of fri}ls? To be worn
over this, a white coat with fuzzy
rabbit fur trimming. And a white
ribbon hat. The picture is proof
adequate Of it's charm.
And then, finally, it may be noted,l
that here in the land of the jeune
file fashions, simplicity must govern
style.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
N2lOHhlM g
q )ZleGNInC

Good quality knives should be
cleaned with charcoal powder.
The life of baskets can be pro-
longed by scrubbing them occasionally
with hot soapsuds.
The water in which vegetables have
been boiled is an excellent founda-
ton for soup stock.
=
D1scolored brass curtain rings may
be boiled in soda and water and after
ward enameled in any color desired.
Dampen piece of grease paper
with vinegar and wrap it around
cheese. This keeps the cheese moist
and prevents it from going moldy.
Try removing spots from your bath
tub with olive oil. The oil is sprinkled
on flannel cloth and the spot rubbed
with this. Warm water and soap is
then applied to the spot.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

cupful OF graham flour, one teaspoon
full of salt and four teaspoonfuls Of
baking powder. Mix and bake fsrty
to fifty minutes.
Success Bread.-Take one-half cup.
full Of sugar, one cupful of graham
flour, one-half cupful Of white flour,
one-half cupful Of cornmeal, One-half
teaspoonful of salt, one-half teaspoon
full Of soda, one tablespoonful of mo-
lasses, one cupful of sour milk, rails
ms If liked. Mix well and bake so min
utes.
Prune Bread.-Take one-third of a
cupful of sugar, three tablespoonfuls
of fat, cream them; add one cupful Of
milk, one teaspoonful of SALT one and
one-fourth cupfuls of graham flour, one
and one-fourth cupfuls white flour, four
teaspoonfuls of baking powder, and
one cupful of dried prunes washed, cut
up and added to the batter. Bake one
hour.
Steamed Nut Bread.-Take three
fourths of a cupful Of sugar, one-third
cupfuI of sweet melted fat, one cupful
of milk, one egg, three-fourths of tea
spoonful of salt, one and one-fourth
cupfuls of nuts, two teaspoonfuls of
baking powder, one-half cupful of
white flour, two cupfuls Of graham.
Mix the sugar with the fat; add the
milk and one slightly beaten egg, the
dry ingredients, beat well, then add the
broken mt meats. Pour into moll-
creased pan and cover with oiled pa
per. Steam for two hours.
Steamed Date Bread.-Take one and
one-third cupfuls of cornmeal, one cup
full of graham and one-half cupful of
white flour, one-half teaspoonful of
soda, one teaspoonful Of salt, two tea
spoonfuls of baking powder, one cup
full Of sour milk, one cupful of sweet
milk, one-half cupful Of molasses and
one cupful of dates finely cut. Mix
well, steam three hours.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

prepared by the United States Department
OF Agriculture.)
Turn1ps, carrots, cabbage, onions,
potatoes, parsnips, kale, celery, and
winter squash-for a good many win,
ter 1aonths these are the only fresh
vegetables that appear on the table,
so that for the sake Of variety it is
necessary to fall back on the stock
of canned vegetables. Even the best
canned string beans or peas, however,
will stir the family to rebellion if al
ways served in exactly the same way.
No matter how canned vegetables
are served, they should be boiled thor
oughly after they are poured from the
can and before they are tasted.
Scalloped canned tomatoes are not
only good in themselves but help use
up stale bread. Canned sweet pota-
toes may be mashed and baked, or
made into sweet potato pie, or baked
In layers with slices Of apple between.
Improve Flavor of Vegetables.
A little onion juice or celery salt, or
bit of green pepper or celery tops,
or tiny piece of bay leaf, improves
the flavor Of many vegetable dishes.
The United States Department of
Agriculture has a number Of other
suggestions for varying the appear
ance and flavor of canned vegetables.
Canned asparagus may be cut up
and spread in layers in a baking dish,
with bread crumbs in between, sprin-
kled with salt, pepper or paprika sea
soned with the liquor from the can,
and baked. Okra or eggplant seal
loped in this way is equally delicious.
Scalloped canned corn is good, and is
improved by a little chopped onion
and pimento A corn pudding may
be made by adding milk and egg to
canned corn.
Canned vegetables may be combined
with each other or with the so-called
winter vegetables. Tomatoes and pep
pers are a popular combination,
whether stewed, scaIloped, or used
In soup; and potatoes, okra, and
onion added to meat stock make
good soup. Tomatoes and corn may
be baked or boiled together or seal
Ioped. Tomatoes and string beans; to-
matoes, corn and string beans; to-
matoes and celery, are all good vege-
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

table combinations which the family
is certain to enjoy
Fresh or canned turnips cooked
with fresh or canned celery may be
an innovation to many The COM
bination may be served with white
sauce, or after being covered with q
white sauce in a baking, dish, it may
be sprinkled with grated cheese, bits
of butter, seasoning, and bread
crumbs, and Drowned in the oven.
Carrots diced and mixed with
canned peas or string beans cut in
small pieces, are one of the best
known and best liked of the vegetable
mixtures. Peas or small lima beans
in beet or turnip cups, are attractive
for change; and lima beans with
corn, need no Introduction. Pastry
trimmings baked in patty pans or
muffin tins make good cups for
creamed vegetables, which are also
good when served on toast.
Relocating canned string beans with
a ham bone or a piece of bacon and
then serving them with vinegar makes
them seem an entirely different vege-
table. A sour sauce can be made for
canned string beans by blending one
tablespoonful of fat, the liquor from
a pint can, one tablespoonful of vine
gar, salt and pepper to taste. After
simmering the beans in this sauce for
several minutes a Well-beaten egg is
added just before serving.
Spinach souffIe Recipe.
To make spinach souf1e, chop
drained canned spinach very fine and
rub it through a coarse sieve. Heat
with one tablespoonful of flour, one
tablespoonful of butter, salt, pepper,
dash of nutmeg, and one-half cupful
of milk. Separate an egg, beat both
yolk and white very stiff, fold into
the spinach mixture and bake in in
dividual ramekins for fifteen minutes
or longer if baked in larger dish.
When serving canned baked beans,
reheat them with a little extra sea-
soning consisting of tablespoonful
Of molasses, a pinch of mustard, and
a bit of bacon or salt pork put into
the oven to brown. The canning
process saves the long preliminary
cooking necessary with home-cooked
baked beans, and yet a similar flavor
may be developed in this way.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
Comfortable Apron Developed in Wool
Jersey; Gowns Follow Line
of Grownups' Wear.

For the little girls of from four to
ten years old the comfortable sum-
mer apron dress has been developed
in wool Jersey. With it's wooden
blooners and attractive overdress it
makes practical and inexpensive
school costume.
One of the most attractive models
is TO be found in the jumper dress
which somehow gives to the efght-year-
old a delightfully."- prim air. In this
little dress Of dark blue poiret twill
with its heavy linen blouse, mannish
cuffs, equipped with red cuff-links'
round collar and red leather belt the
little girl becomes a miniature replica
Of her college sister.
Velvet combined with soft wooden
cloth is extremely popular. Most at
tractive is the brown velvet smock
blouse and the lighter brown wool can
ton crepe skirt. These wool crepes
are this season offering a welcome
substitute for the ever-present serge.
They are somewhat dressier in char
acter and may be used alone or In
combination with soft silks or vel
vets.
Goats are cheaper than they have
been for some years past. The dressier
models are made for the most part
with the loose, full back, but with a
conservative sleeve. Best of all for
the youthful, though, are the tweeds
and mixture weaves. One dark blue
imported model is particularly attrac-
tive. The material is Of uneven
roughness, with an almost tndistinct
pattern worked out In bright fleckings
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
THE HIGH HEELS ARE BACK
Straight Line at Back Rather Than
Curved Type; Height Comes
With Long Skirt.

Following the vogue for browns,
many of the smartest women on the
continent complete their costumes
with white stockings and bronze slip
pers.
There Is always a smart note in
the slipper of bronze, even in seasons.
when it is not particularly favored,
and the new ones with their square
colonial buckles are stunning.
Heels, by the way, are at least two
inches high for fall. They show the
straightline at the back, which is
Spanish, rather than the curving out
line of the true French heel High
heels are the result of the long skirt
vogue, which without doubt has come
to stay for a season at least.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

different weaves in cloth and trim
ming Of caracul fur are combined in
Just the right way in this suit.
In this model one of the soft pile
fabrics, in elephant gray, makes the
straight plain skirt and rough sur
faced cloth, resembling Persian lamb,
dn the same gray, is used for the
bIcused coat. A band Of this furry
cloth extends down the front of the
skirt, forming a distinctive decoration
for 1t. The coat blouses over a tight
fitting pepIum with landings of car
acul. The same fur reappears on the
deep, turnover collar and on the long,
faring sleeves. Large silver filigree
clasps fasten the coat at the peplum
and a handsome button usually as
sumes this service for the collar al
though the neck fastening may be in
visible. Speaking of buttons for suits,
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
FACTORS AFFECTING
COST OF BREAD LOAF
Quality of Flour and Price of
Much Importance.
Where Different Materials Are Pur-
chased In Small Quantities Cost
Is Much Higher-Use of Milk
Increases Expense.
prepared by the United States Department
of Agriculture.

prepared by the United States Department
of Agricultural
Tests in the experimental kitchen of
the United States Department of Agri-
culture show that the quality of flour
used, the retail price paid for it, the
method Of buying, whether in small
quantities or by the barrel, the bread
formula used, the kind and price of
fuel, the sort of oven used, and the
number of 1oaves made at one time are
all factors affecting the final cost Of
the homemade loaf of bread.
In case of a batch of five loaves for
which materials were bought in small
quantities and which were baked in an
uninsulated gas oven when gas cost
$1.2O a thousand feet, single pound
loaf was found to cost 1-3 cents. The
recipe called for shortening, sugar and
compressed yeast. Milk was not used
in the formula tested and would have
increased the cost Of the bread.
A batch of eight loaves was made by
a more economical formula, and all
materials, though bought at retail
prices, were purchased to better adj
vantage. "Strong" flour which gives
a high bread yield was selected, and il
was bought by the barrel, as the farm
woman would be likely to buy it. Dried
yeast was used, shortening was omit
ted. and the baking was done in a
kerosene range. Under these condi-
tons the cost Of a one-pound loaf was
found to be only Is cents. The de-
tails and figures obtained in these
tests are available upon application to
the denartment.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

quick oven until puffy.
If eggs to boil in the shell are
cracked. add little vinegar to the
water ana they can be boiled satlsfac-
| torily.
Add cooked oatmeal to hamburger
steaks and sausage as well as meat
loaf; it saves the meat and is not no
ticed in the mixture unless too mucn
| is added
When rugs lose the sizing and be-
come fiimsy re-size them. The rug shouiti
be thoroughly cleaned, then spread
face down on the attic or porch floor
and tackled, stretching as tight as pos
sible. Place pail with two gallons
of water, or less depending upon the
size of the rug) over the fire; when
boiling bot add a pound of pulverlzed
glue, sitting it in so that it melts with
out Jumping Boil for 15 minutes.
Cool to lukewarm and spread over
the rug, wetting any seams with an
extra wetting. Iron out with a heavy
iron. When dry the rug will be as
good as new.
Just inside most furnace doors is a
ledge large enough to accommodate a
dish or two. Beans put into pot
or iron kettle may be baked here; POI
tatoes to bake placed in row near
the coal, turned once will be baked in
a short time. Furnace cooking is a
heat-saver, and if one can cook din
ner with the heat on the ledge, the
saving in gas or kitchen fuel is worth
while. One must use utensils which
can stand the heat, and with few ex-
periments many dishes may be cooked
well in the furnace.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

of coat displays. Models are to be
classified as straight-line, bloused, or
placed among those that, in some meas
ure, achieve a cape effect. They may
be long or short but, in any case, they
are ample and nearly all Of them are
fur-trimmed.
Uniformity in styles and materials
does not interfere with wide variety
in coats. What with several approved
style motifs in sleeves, pockets, panels,
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
BREAD CAUSES INDIGESTION
When 1t Does So 1t is Because of Lack
of Essential Characteristics,
Not Because Hot.

Hot bread is often thought to cause
Indigestion, but the United States De-
partment of Agriculture says that when
it does so it is because it lacks some
Of the characteristics of good bread,
not because it is hot Large or thick
biscuits, whether raised with yeast
baking powder or soda, are likely, if
cooked only short time, to be soggy
on the inside, and this, when it hap
pens, is the objection to them, rather
than the fact that they are served hot.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
ECONOMY IN USE OF CEREALS
Relatively Low in Price and Furnish
Some Tissue-BuiIding Materials
and Body Fuel.

Because cereals are relatively low in
price and because most of them fur
nish some tissue-building materials, as
we'll as body fuel, the United States
Department of Agriculture considers it
good economy to use them freely.
and sometimes in place Of part of the
more EXPENSIVE foods.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

with a graceful draping of the mate
rial which is used for the hat itself.
New materials noted are shaved
rooster" which process leaves a mere
tuft Of short feathers. There is also
the burned peacock" which means
that the feather itself is burned away,
leaving only the bare and slender
spine.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

Ct is worth mentioning that they are
handsomer than for many seasons,
although not at all snowy, and the
new coats and jackets require very
Jew of them.
The combination of two different
materials of the same color, in the
new suits, is one of the charming
style points that distinguish this sea
son.
Caesar declared that Gaul was di-
Vided into three parts and the fash
ton reporter Must affirm the same thing
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
Jersey Is RonuIar Fabric.

Jersey is a popular fabric for fall
street wear. An unusual model de-
veloped in this material comes in al
very soft shade of green with collars,
cuffs and belt of white kid. The skirt
is quite circular in cut and the sleeves
are long.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

.TXTHY should one look for some
wv thing different" when the regu-
lation styles in suits are SO superior
and so smart? The new fabrics lend
them novelty enough-and of novel
fabrics there is no end. There are
many suits made like the model
pictured here but the style does not
become monotonous because it is de-
veloped in so many different materials,
and is so generally becoming. Two
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
TaiIor-Made Suits.

The tight-ftting tailor-made suit,
with a clearly defined waistline, is on
the way back. The coat will be long
almost knee-length. It will fit so snugly
that the normal waistline will be ac-
centuated. All the loose, indefinite,
long-waisted effects are doomed, so
far as tailored suits are concerned.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
MEAT BONES FOR FLAVoRING
Those From Veal Especially Useful
With Cream Sauces and Soups
Pork Is Excepted.

Meat bones, especially those from
veal that have been slightly Drowned
in cooking, as in the case of steaks,
chops, or roasts give particularly
good flavor to cream sauces and soups
This is suggestion made by the
United States Department of Agricul-
ture, which adds that pork bones are
an exception to this statement. Their
taste is less acceptable in this way.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

different:
Peanut Butter
Bread.--Take one
fourth of a cupful
of sugar, one-half
cupful Of peanut
butter, one cupful
of milk, one cup
fuI Of flour one
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
TIE
|prNk,ITE !
ZABINE I

The nobility of people lies not in
its capacity for war, but its capacity
for peace. It is, indeed, only because
nations are incapable Of the one that
they SO readily plunge into the other.
g. Bowes Dickinson
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
Gloves.

In Paris short length kid gloves are
being worn with very short sleeves.
The fad is scarcely attractive enough
to warrant any great popularity over
here.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30

filed with water-fve
minutes is sufficient;
carefully drain, using a
skinner and put into a
baking pan with a piece
of butter on each. If to
serve with a $ a ! a d
sprinkle with a little
cheese or paprika If for
the afternoon tea, sugar
and cinnamon !: bake in a
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-30
Among the New coIors.

Green is becoming a popular color
in millinery. 1t is particularly liked
in the soft shades of moss or almond.
green. Rust shades are also POPULAR
working into fame color.