davidaulloa/AmericanStories huggingface dataset:
Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1924-12-04
LODGE BENEFITS MEMBERS

Clerk J. F. Oliver, Of the Modern
Woodmen of America lodge received
a check last week for s295 payable to
James L. Miller, who receives the
money under the 40 year plan of the
order. Mr.. Miller carried insurance
of $1,000. and has been member OF
the order for twenty-five years.
Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1924-12-04
IN HOLD BUSINESS MEETING

The Federated League VIII hoiu d
soc;al and business meeting on satur-
dav evening next. Dec. in the Com
munity House. All members are urged
70 no present. Reports will be READ
from the delegates to the League Raj
" at Charleston. Fifteen members maze
the trip on Saturday last returning
ON Sunday evening.
Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1924-12-04
NOTICE TO PERSONAL
PROPERTY
OWNERS

You are hereby notified that all
personal property tax which is not
secured by real estate, MUST BE
PAID by Saturday, December 18th.
1924. All personal tax that is not
paid ON or before the above date
will be placed in the hands of the
County Attorney for collection and
extra costs win be added.
Otie L. Cone, Tax Collector,
Grangeville, Idaho
Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1924-12-04
DANCES OVER BIG

Receipts of the Married folks
dance Nov. 26 were s440O and ex-
penses $3.50. The balance of $3.50
has been deposited in the First Ma
tional bank, the committee announces
and total of s24.55 is now on hand
n the credit of the dances.
Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1924-12-04
holiday ENTERTAINMENT

Woodmen of the World VIII nav
a big entertainment during the non,
dav season for the benefit OF an
members and the ladies, on Dec, IL.
Dancing, cards and supper VIII pe
features Of the entertainment
Recess will be called at 10 80 WINE
sumner is served. and benefits OF the
order will be discussed by members
The entertainment committee com,
nrises Gay Colvin, Geo. Foust, ana
Lester Cunningham.
Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1924-12-04

nr Nae flrst correct soIutIon Of ~
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
Dull Neutral Color Is
Best for Floor Finish

The most durable and attractive fin
ish for a floor depends on the kind of
wood and how it has been treated,
says the United States Department Of
Agriculture. Unfinished pine, spruce,
or other softwood floors can be var
nished, stained and vanished, or
painted, depending somewhat on the
condition of the wood and the rest of
the woodwork in the house. Whatever
finish is chosen, dull neutral color
that tones in with walls and furnish
ings is best.
First of all, make the floor as level
and smooth as. possible. Plane or
sandpaper rough places, and draw out
all remnants of tacks or drive them
below the surface with a nail set
Then scrub the wood with hot soap
suds or securing powder, and rinse
thoroughly with clear water. Ink
stsins and similar spots can often be
bleached out with solution made by
dirsolving one teaspoonful of oxalic
acid in one cupful of hot water. This
solution is poisonous and must, of
course, be carefully handled; also all
traces of it and of soapsuds or scour-
ing powder must be removed with
clean water, otherwise they will in
jure the finish used On the floor.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
Russian Modes Promise
to Set Pace for Winter

Russian and other exotic modes will
set the keynote to fashions for women
this winter, according to the advance
styIe show under the auspices of the
Fashion Art league. The Russian no.
.bility. expatriated from their own
land. who have settled in Paris, are
setting the fashion pace for France,
If is declared by the designers of some
of he most daring evening frocks.
Laces are the key motif for evening
costumes, according to the style au-
thorities. Zion laces in filmy webs or
in glittering folds of gold and silver
were the center of attraction in the
Chicago exhibit of dinner and dancing
costumes.
Striking gowns in the show included
a .,ure Russian black dancing frock
of Zion lace in the new boaffant style
over a short black satin foundation.
The black velvet girdle was ornament
ed with embroidered flowers. Couture
of the mannequin was long straight
hair wrapped tight around the head
and completely covering the ears. A
simple braid was bound high around
this severely plain coiffure. The style
ia the very newest reaction from the
bob and was introduced in Paris by a
Russian princess.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
Lace Edging Is Popular
for Brides Kerchiefs

1t has been a long. time since a girl
tucked away her wedding handker-
chief. bordered with duchess lace, for
a keepsake But the new brides will
have chance to revive an old custom
and at the same time will be following
a late mode. The lace-edged handker-
chiefs are back and the laceworkers
are being given new chance for their
ingenuity and fine work
There is new type Of work shown
on the edges Of these fine handker
chiefs Fine net is sewed around the
handkerchief, then the finest embroid-
cry is dcne on the linen and net. Some
of the petals of the flowers look as If
they were appliqued These hand
kerchiefs are done in France and the
work is let out to the different fami-
lies who have each their own individ-
ual DESIGNS as they do in making fine
laces.
Many handkerchiefs come from
Spain. These have the touches of Ma
deira work on them, but in very fine
patterns, frequently done in color.
Children's handkerchiefs in finer
grades are in soft colors with small
animals woven in or embroidered on
them. Figured lines are also used in
their handkerchiefs as well as for
those Of the grown-ups In fact. these
figured linens, usually white figure
on a colored ground, are quite loud
and dashing, perfect for sports wear.
Kansas City Star.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
MAKING. SAUERKRAUT
UTILITIES CABBAGE
Supplies Vegetable Food for
Use in Winter Months.

(Prepared by the United States Department
of Agricultural
The making of sauerkraut offers a
good means of utilizing surplus stocks
Of cabbage and at the same time en-
ables the housewife to carry over into
the winter months a vegetable food
that helps to vary the diet at time
when meat is often too largely used.
Unless very large quantities are de-
sired four or six gallon stone Jars are
the best containers. The United States
Department of Agriculture recon-
mends the following method: Select
only mature, sound heads of cabbage.
Quarter them and slice off the core
portion and shred. An ordinary slaW
cutter or a large knife will do.
One pound of salt for every 40
pounds of cabbage makes the proper
strength of brine to produce the best
results. This may be distributed as
the cabbage is packed in the Jar or it
may be mixed with the shredded cab
bage before being packed The cab
bage should be packed firmly but not
too tightly. When full, cover the jar
with a clean cloth and a board cover
or plate. On the cover place a weight
heavy enough to cause the brine to
come up to the cover. If the jar is
kept at temperature Of about 86
degrees f., fermentation will start
promptly and should be completed in
from six to eight days. A scum soon
forms on the surface, which should
be skinned off from time to time.
After fermentation Is complete the
kraut should be set in a cool place.
& the cabbage Is fermented late in
the fall or if it can be stored in a very
cool place, it may not be necessary to
do more than keep the surface
skinned and protected otherwise it
will be necessary to take measures to
prevent spoilage. This may be done
after the fermentation is complete by
packing the kraut in glass jars, add
Ing enough Of the kraut brine, or a
weak brine made by adding one ounce
of salt to a quart of water, to COM
pletely fill the jars. Additional safety
is secured after packing by submerg-
ing the jars in hot water until the
center of the jar shows a temperature
of about 160 degrees. F. Then seal
the jars tight and set them away in
a cool place.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20

nnparts an unusual charm to the orig
inal of the model sweater-scarf ensem-
BILE here pictured.
Advance displays of knitted togs for
resort wear, where society will "spend
the summer this winter" give noteWor-
thy prominence to partnership sweat
ers and scarfs, featuring most
gorgeous. color schemes. Exquisite,
indeed, are the sheer zephyr-knit
sweaters in monotone flower colorings
with broad flmy scarfs carried out
in deeper tones Such, for instance, is
an orchid colored slipon, over which
is posed a wide fairylike lace-knit
scarf, its color a handsome pansy
purple. BY the way, purple, dahlia
and fuchsia are considered quite the
smartest colorings for the season
throughout costuming, and these Won
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20

kinds are combined in some of the at
tractive models. These are commonly
draped over satin foundation of deli
cate tint, flesh, peach, pale yellow or
orchid.
In a delightful gown silk and metal
roses are sewn at intervals along the
top of a flounce of gold lace, over april
cot satin. The overskirt, formed of a
deeper founce gathered about the bot
tom of the hip-length blouse. just COW
ers this.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
TWO OF LoNDoN's OFFERINGS

nrOus shades are of striking beauty as
Interpreted in modish knitted outer
wear.
Red is also a conspicuous favorite,
especially for sportswear. Sweaters
knit in solid red are very popular.
All-white knitted outfits unrelieved
by a contrasting color are scheduled
for resort wear. Most appealing is a
zephyr-knit slipover banded and
scarfed with a knitted "woolen fur"
the ensemble carried out entirely in
white.
For tourist and street wear, suits,
coats and sweaters knitted in pleas
ant colorings are the order of the day.
Many of the ultra-modish garments
are iavishly trimmed with knitted fur
IKE landings, collars and cuffs.
IN one kind Of apparel. at least, Lon.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
SCARF TO MATCH SWEATER;
LONDON TAILORED CLOTHES

THE popular theme. the fashion
4 world over, being "a scarf to
match" what other can we expect
than that Madam Mode should decree
sweater with every scarf and a
scarf with every sweater! 1t is a
vogue rich with possibilities, this of
relating neckpiece to sweater through
color, design and stitch.
Fancy the color glory of a smart
bouclette sweater knitted in almond
green with decorative landings in
deep watermelon, the graceful scarf
asserting its relationship in that its
coloring and stitch are ditto 1t is
this very effective combination which
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
SaUe Fat Obfainc1 From
Cooking Different Meat

Care used in saving and caring for
all fat obtained from cooking meat
in the home will save many a dollar
which, otherwise would have to be
spent for butter, lard, or other cook
ing fats. Fats derived from the cook
ing Of bacon, ham, chicken, beef, and
other meats, should be kept, each in
its own receptacle, to be used for diff
ferent purposes.
Household specialists in the United
States Department of Agriculture say
an old-fashioned method of clarifying
fat from the soup kettle, or from
cooked meats, so that it may be used
TO liberal quantity of cold water,
then heat slowly and let cook for an
hour or more When cold the cake
of fat is removed and the lower Sor-
ton which will contain the small par
ticles of meat, should be scraped away
and the white, clean fat saved. If
the SAVIOR or color, or both, are not
satisfactory the process may be re-
peated several times Another meth
cd, often recommended, is to cook a
number of slices of raw potato in the
boiling fat.
When an ice chest is used, fat in
small quantities may easily be kept
sweet for cooking purposes. If lard
is rendered at home in quantity suf-
ficient for long time, it should be
kept covered in tins or earthen jars,
in a cool, dry place, as in cellar or
store,pom.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
TO MAKE VEAL LOAF
AND OTHER DISHES
Meat Should Be Ground,
Seasoned and Shaped.

prepared by the United States Department
of Agriculture.)
Veal loaf may be made from any
cut which can be conveniently freed
from bone and cartilage. The meat
should be ground fine, seasoned, and
shaped Tito a loaf. Oil the surface
well with bacon or beef drippings,
brown quickly in hot oven, then
bake slowly until well done.
Jellied veal can be made from any
of the bony cuts. Season well and
simmer slowly in a small amount of
water until well done. Free the lean
meat from bone, cartilage, and excess
fat, arrange it in a bowl or dish and
cover with strained broth. Chill until
the mass gelatinizes
The United States Department of
Agriculture suggests that scalloped or
creamed dishes may be prepared from
any scraps of cooked veal. Use the
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20

modes pass in review. With an eye to
the needs Of our own women they pro-
coed to manufacture tailored clothes
unsurpassed, and perhaps not equaled,
elsewhere.
Among London's intriguing offerings
this season the two suits pictured here
stand out as typical and of exceptional
excellence The costume suit at the
left, made of smooth-faced cloth, in.
PRODUCES straight plaits, quite wide, at
one side, to be worn with a somewhat
elaborate overblouse, which is likely
to be Of metallic brocade or GOLDEN
broidered. The long coat has mill
tary look with braid and button
adornments and needs the influence of
directoire styles in its high fur collar
and deep cuffs. 1t might be made of
rep, broadcloth, kasha or twill.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20

don has long been quite able to
vie with Paris for supremacy in the
world of Europe's fashionables. This
is in the realm of tailored clothes-in
suits, dresses, coats and tailored MIL
linery. There are some things In the
character of the English that are best
expressed in tailored cloths-their de-
pendability, their practical and often
serious minds and sense of fitness. At
all events, the, world of fashion looks
to London as confidently as to Paris
for authoritative tailored styles.
Meanwhile American buyers, with
most discriminating eyes, look on
while French and English tailored
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20

The suit at the right is very Eng
fish, without being too mannish and
severe. Plaits in both the skirt and
coat add much to their attractiyeness
and the simulated scarf collar is an
other softening touch. The style Is
adapted to several kinds of suitings
and is very practical and youthful.
Fur in collars, cuffs and landings is
very much ipssdemand on costumes,
suits, formal coat-frocks and coats.
For these, dark green ottoman,
trimmed with brown fur, is rich and
dignified; dark blue rep is another faA
vored medium Sometimes velvet Is
used for collar and cuffs or landings,
instead of fur, but in any case these
features are emphasized.
JULIA BOTTOMLEY,
Co 1924. western Newspaper Union-l
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
closely that the. edges actually

so closely that the, edges actually
touch.
Small pumpkin and barrel-shaped
buttons, the latter tipped with silver,
are used in the form of panels on
frocks.
This vogue for buttons as an orna-
mentation has for some while been
noticeable on millinery. Tiny pearl
buttons are heaped upon the ribbon
band that encircles a Bangkok straw ;
they may be sewn on in a pattern, or
just arranged in haphazard fashion.
Such hat has been laughingly
called the 'pearlies" model, and when
worn with one of the popular knotted
ties Of bright silk seems to proclaim
an interest in "coster" fashions.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
Rich New Fabrics
for Evening Wear
Straight Silhouette Holds
Favor-Satins and Silks
Are Popular.

Splendid fabrics supply inspiration
The late models are the most attrac-
tive, in every sense of the word, that
have been shown in many years, OBJ
serves fashion correspondent in the
New York Times. There Is eloquent
promise of a brilliant social season
and unusual attention to the matter of
clothes. There is certain fitness of
style end material, and there are
some charming innovations to which
the lovely new stuffs are most happily
adapted
The straight silhouette carries on,
because in it are shown to best adj
vantage the handsome brocades, the
splendid metal weaves, the velvets and
the heavy silks and satins. The softer
goods, the lovely chiffons, both plain
and embossed, the pretty gauzes and
other novelties are especially suitable
for the gowns the younger set will
wear for afternoon and informal eve
hing and for their chic dancing frocks.
Many innovations break the line with
flounces, plaitings, godets, bias folds
and lifted drapery. None of this gives
the impression of intricacy, but it car
ries with it more grace and artistic
arrangement of newness and varia-
ton from monotony.
Richness in the heavier materials,
fine quality in the lighter and infinite
attention to detail distinguish the
latest styles. Some of the metal bro
cades are bold in pattern, reproducing
often motifs taken from historic
weaves, from tapestries and the fas-
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20

cinating old plates in library archives.
All the arts of the Orient in weavings
are suggested in the costly gold and
silver and colored fabrics of which the
latest evening gowns and wraps from
the most prominent designers of Paris
are made. The sheer jeunesse frocks
are altogether fairylike.
The latest word in art and skill is
expressed in the evening gowns made
of metal lace or laces-for at least two
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
~ TIE |!
krNKITEHE-N
EABINE. I 81
so, 1924, Western Newspaper Union)
WEEKLY MENU SUG-
GESTTONS


We should furnish our families with
fruit and vegetables to the amount Of
20 per cent of the whole fuel require
ment, meats and proteins, % per cent,
cereals % per cent, sugars 10 per cent
and fats, 20 per cent.
SUN0AY-Breakfast Baked apples,
cereal with cream, coffee cake, coffee.
Dinner: Capon stuffed with chest
nuts, baked stuffed peppers, mashed
turnips, prune souffIe. Supper: Milk
toast, tea, canned peaches.
MONDAY-Breakfast: Fruit and
bran, rolls, bacon. Dinner: Beef
steak, baked potatoes, onion salad,
fruit. Supper: Cream of celery soup,
roll jelly cake, tea
ESDAY-Breakfast: Grapefruit,
oatmeal with top milk, toast, coffee.
Dinner: Meat pie, buttered beets,
canned fruit, cookies. Supper: Eggs.
poached, baked potatoes, stuffed celery,
cocoa.
WEDNESDAY - Breakfast; Baked
apples with cream, French frlsi toast,
coffee. Dinrer: Boiled ham, cider
jelly, custarc pie. Supper: Puffy
omeIet with Jam, brown bread, apple
sauce, cookies.
THURSDAY-Br fast: Orange,
shredded wheat biscuit, graham gems,
coffee. Dinner: Pork chops, baked
potatoes, scaIIoped cabbage, banana
custard Supper: Baked hash, lettuce
salad, chocolate cake, tea.
FRIDAY-BreaI<fast OmeIet, toast
doughnuts, coffee. Dinner: Oyster
stew, creamed lima beans, cole sIaw,
apple pie, cheese. Supper: Dreamed
pea soup, stuffed eggs, sandwiches,
tea.
SATURDAY - Breakfast: Stewed
prunes, corn flakes, buttered toast,
coffee. Dinner: Roast of lamb,
mashed buttered squash, scalIoped to-
matoes, cornstarch pudding. Supper:
Dreamed dried beef, stuffed dates with
cream cheese, cookies.
Cider Jelly.
Soften one package Of gelatin in
one-half cupful of cold water and dis
solve over hot water; add three
fourths of a cupful of sugar and when
dissolved and cooled add three cup
fuls of sweet cider. Let stand twenty
four hours and arrange by spoonfuls
around a platter Of sliced boiled ham.
After the hunger, the cold. the
labor,
The self-denial, the earnest
quest
Comes the hearth-shine, the friend
ly neighbor,
The souls Preside and the I'm
seen Guest.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
The Costume Outline

The line of coats and day dresses
continues straight, but is somewhat
varied by flounces and panels. Some
times something floats from the left
side, such as knotted sash, a dra-
perry or a tassel. The seam or hem
that slopes from one shoulder to the
opposite side of the skirt hem Is fire.
quently seen in the backs of gowns
and coats.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
Buttons Are in Evidence
as Convenient Trimming

Some of the smartest effects in
trimmings this season are achieved by
the use of buttons, especially on
tube" frocks. Often frock, cut on
the fashionable straight lines, will be
ornamented from neck to hem by
line Of minute 'pill" buttons, arranged
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
A Dish Made From Leftover Meat
and Vegetables and Baked.

broth rathe- than milk in making the
sauce or gravy. Timbales may be
made by lining timbale molds or Gus
tard cups with plain boiled rice, and
filing with creamel veal, being care
full not to have too much gravy. Cow
err the top with rice, stand the molds
in a steamer or in a pan of hot water
in the oven and cook for 20 minutes.
Turn out uponla dish and serve hot.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20

cream, three Of sugar, one egg and
one-fOurth teaspoonful of salt. Cook
over hot water till thick; chill, and
whip in tablespoonful of lemon juice
and a cupful of whipped cream. Serve
on sliced peaches, pineapple, bits of ba-
mana, white grape halved and seeded,
few sections of grape fruit and or
ange; mix well with the dressing and
top with spoonful of the dressing gar
nished with few plump raisins and
a pecan or two.
Sweet Cider Pie.-Mix three-fourths
of a cupful Of sugar with one-halt
teaspoonful of cinnamon or nutmeg
and six tablespoonfuls OF arrowroot
until the whole is we'll blended. Pu
on to heat one pint Of sweet cider
when hot, but not boiling, add tn
sugar mixture all at once and stir VII
orously until the whole mixture
thick Remove from the fire, add
tablespoonful of lemon juice and pc
into pastry-lined plate. Arran
strips Of pastry over the top a.
bake until the crust is brown. Ser
cold.
Creole Salad Dressing.-Rub
salad bowl with q bit of cut garlic,
a piece of ice to stir the dressing,
a tablespoonful of olive oil to the BIO
with a saltspoon of salt; then
stirring with the ice, another tai
spoonful of oil and one of vineg
then yet another one of oil. Adj
teaspoonful of finely minced pars
and, one Of onion, with the merest fl
ment Of thyme or few drops of y
nut catsup. Serve with shrimps,
tiers or any green vegetable.
For the stuffing of the turkey
las variety from which to cho'
There is none more popular than
plain bread stuffing, though many
oyster, chestnut, and other comb
lions.
Chocolate Pie.-Bring to boil
cupfuls of milk, add pinch OF
half cupful Of sugar, two squares
unsweetened chocolate, broken
bits teaspoonful of butter, two ia
spoonfuls of cornstarch, mixed Wit
little cold milk, cook till the MKT
thickens; then pour slowly over
well-beaten egg yolks, add teaspe
full of vanilla. Line a deep pie p
with rich pastry, fill with the MKT
and bake until the crust is well cool
Cover with meringue prepared y
the egg whites beaten stiff with
tablespoonfuls of graduated sue
flavor with vanilla Brown in the oN
Ne114& w. ru|
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
AppIioues of Kid

Sports hats are versatile both in
shape and decoration. Extremely
smart are small hats of fine black
straw trimmed with leaves cut out Of
white kid and appliqued with long
stitches of white silk.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-11-20
Breaks Awkward Line

The sleeveless gown has inspired an
other idea for drawing attention away
from an arm too bare, or too long. The
scheme is a brilliant chiffon handker-
chief tied just above where the short
glove ends, on the left arm.