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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Oct. 11, 1916)
Personal October 10, 1916. Gution Borglum, an Omaha ton who hat achieved great distinction as an artist and sculptor, comes Wednes-! day from New York to spend several days with his sister, Mrs. Alfred Dar tow, and his brothers, August and Arnold Borglum. Mr. Borglum was expected in June to give away in mar riage his niece. Miss Ida Darlow, to Mr. Llod Burdie, of Herman, Neb, but he was unavoidably detained. Mr. and Mrs. Burdie are coming to Omaha also td be with him during his brief stay. Every moment of Mr. Borglum's time will be taken up, so the outlook it. Several committees from organiza tions wishing to erect memorials are -watting for the celebrated sculptor's visit to consult him, while those in terested in fine arts are especially eager to meet the Omahan who has become so famous for his work. Social engagements, too, fill a busy calendar. Wednesday evening Mr. Borglum will be honor guest at the Rotarians' dinner; Thursday evening, Mr. and Mrs. Charles T. Kountze give dinner for Mr. Borglum, preceding , the 9 o'clock informal coffee which , his sister, Mrs. Alfred Darlow, is giv ing for him. Friday noon, Mr. Borg lum speaks at the Commercial club luncheon, and in the evening he will be entertained by Mr. and Mrs. Ed gar H. Scott Mr. Borglum it now engaged in a wonderful memorial to be carved, out of a mountainside in Georgia, while "The Mares of Dioniedes," the work of his brother, Solon, and himself, is another muchly admired work which occupies a central position just as one enters Metropolitan museum in New Mrs. Borglum and the two little children wilt come to Omaha next summer, tt ts planned. Wedding Announcement The marriage of Miss Catherine Crowley, Laughter of Mrs. Julia Crow ley, and Mr. Burt Edmond Shaffer, son of Prof, and Mrs. Shaffer, of Glen rock, Fa., took place Wednesday at i Buffalo, N. Y. Rev. Father James Hummel of St Vincent de Paul Cath- ' olic church officiated. - The young couple will make their home at 608 Chestnut street trie, fa., wnere Air. Shaker it connected with the Ford company, having been transferred from here. ".''.''.' Surprise Party. ; . A surprise wat given In honor of Mitt Esther Buckley at her home by her school friends Saturday evening. The evening wat tpent in dancing and games. Those present were: Mlum Mlaa- Earner Buckley, Mn Lodge, Iran Tauchen, . Mildred Andenoa, Leola Rklnkle, . $ .... Kcbo Kounls. . Maaara. Xelth Stone, Arthur Andereon, Wade Reevea, Mlllon' Herbrlck, Meeera. . Wilbur Wolf. Robert William, Our Toland. Ruel Yeuna, W. Delaall. lfeaara. and lieadmmei A. Buckler, . N, C. Wood, Birthday Party. Miss Dorothy Collins entertained - Saturday afternoon in honor of her birthday. Those present were: y . Mleeea Mlaaea Ruth Tartar, Martha. Sohlutar, Betelle Mattarn, Henrietta Luna, Beiilee Anderaon, Fr ancle Taylor, , . Pearl Taylor, , Roe Coatanao, Edna Oeetehe, ' , Svelyn Wlloon. . Flereao Ridgewaf, V t Kensington Club , The North Side Kensington club, formerly known at the St Jamet Or- -phanage Apron club and organised by the late Mrs. B, M. McGough, will meet with Mrt. A. Hogan, 3607 North Twenty-fourth street, Thursday . aft ernoon at 2 o'clock. At the Fontenelle. Mist Olga Stors It giving two luncheont at the Fontenelle this week, one on Wednesday and one on Thurs day, at which Mrs. F. E. Ransom of Kansas City, who is visiting Miss Irene McKnight, will be the out-of-: town guest Eighteen guestt will be entertained at each luncheon, which will have baskets of Mrs. Ward roset with place cards to correspond for the decorations. ' . , ' Luncheon at Rosamere Lodge. Mrt. C C, Allison entertained a . U - nl frtmlAm - 1,MhJ.fl t 1 Roiemere Lodge today in honor of Mrs. John Patrick of Sheridan, Wyo. Dinner for Wedding Party. Mr. and Mrs. George F. Gilmore , will entertain at dinner at their home this evening for their daughter, Miss Henrietta, whose marriage to Mr. Lloyd Mattson will occur Wednesday , evening. Before dinner a wedding re hearsal will take place. Pink and white roses will form the table deco rations, and fourteen guests, including the wedding party and membert of the family, will be present . New Bridge Luncheon Club. The club which hat been known at the New Bridge Luncheon club met a week ago Monday for the first time this season at the home of Mrt. R. E. Davit. The next meeting will be held next Monday, with Mrt. Harold D. Sobotker at hostess. The club mem .' bert are: Meedame ' Meadamee 11. a. Dart. . C. U aykee. , Mel Uhl, Kllet Drake, ' Cheater Nteraaa. , . Harold D. Sobotker. F. B. Wallace. Original Monday Bridge. The Original Monday Bridge club met last Monday with Mrs. Joseph Barker. The next meeting will be held next Monday at the home of Mrs. C. T. Kountze, TbJmbU Club.' " Mrs. I. P. Bailey wilt be hostess of the Thimble club at its first meet ing of the season next Tuesday after noon, --' ' . Monday Bridge Club. " The Monday Bridge club, of which tome of the members were Mesdames E. T. Swobe, Samuel Burns, W. D. Hosford. A. L. Reed, T. L. Davit. Glenn Wharton and Loui Nash, has decided not to reorganize. The con sensus of opinion is that there are many things to do more interesting than to play bridge. Gossip : Society Notes ; Woman's Work On the Calendar. The meeting of the Prettiest Mile Women's Golf club scheduled for this evening has been postponed until Tuesday evening, October 31.', ' Miss tuKtnie Patterson will enter tain at bridge Saturday afternooh in honor of the Misses Mack of Buffalo, who are the guests of Miss Gertrude Metz. V ' For the Misses Mack. Miss Gertrude Metz entertained twelve guests at bridge at her home at 4 o'clock this afternoon in honor of her guests, the Misses Norma and Harriet Mack of Buffalo. Musical Event. Members of the Tuesday Morning Musical club will hear the program of the music department of the Oma ha Woman s club Ihursday afternoon by invitation of the leader, Mrs. J. E. Haarniann. The olace is Metropoli tan hail and Miss Loretta De Lone will give a harp program. First Debut Party. With the passing of the Alc-Sar-Ben ball comet the first announce ment of a debut party. Miss Kegina Connell. the beautiful daughter of Dr. and Mrs. R. W. Connell, will make her bow to society at a large danc ing party at the Hotel Fontenelle on November 16. Miss Connell was Lone of the special maids to this year's r . ! .l- : . .1 - queen ana is inc nrai ui mat kiuup of young women to announce a (Jtbut party. Several other special maids are undecided yet whether or not to be presented to society this year. Miss Connell is very popular among Oma ha society's younger set and will make a charmingtladdition to the number of young women who have recently entered society in a tormai tasnion, Personal Mention. Mrs. Ellen E. Hershey returned from Rushville, Neb., last today. Mrs. J. S. Branham of Columbia, Mo, a sister of Mr. Warren Switz ler. is visiting Mr. and Mrs. Switz- ler on St, Mary's avenue. t Dr. and Mrs. William M. Barr, who have just moved to Omaha from New ark, N. J, have taken an apartment at the Leeton, Forty-ninth and Dodge streets. tl. if: TJ. .-J u. ui, a ll UllVa; IU. WBJ 1UIMI11(, who were the Ak-Sar-Ben visitor! of Dr. and Mrt. A. A. Holtman, returned to their home in St Paul today. Social Gossip. Miss Anita Carrington of New Ha ven, Conn,, comet Sunday to be the guest for teveral weekt of Mist Me nie Davit. The two young women were tchoolmatet at, Rosemary Hall. Mr. Chester Spaulding and Mr. George Smith at Poughkeepsie,: N. Y who came for the marriage of their friend, Mr. Elias Vail, and Miss Alice Jaqutlh on Saturday, are re maining for1 several days. Mrs. Charles Offutt and daughter, Miss Virginia, left Sunday evening for New York, where Mrs. Offut will remain until the holidays. Women's Activities Genoa hat follow! th axan.pl of Roma and Milan in mployint woman road-iwp ra, - ; j Mra. David Lloyd doom, wlfa of th noted tatasman, tdlta many of htr fcuaband'a paeenca The New South Walaa Parliament la to he aiked to eoniiiler a bill to tat women alt In the Hoiu. . Women mambara of the Untoeretty of Chi. eaco Botany elub now wear bloomera when engaged in their field atudle. The homo of Bonhia Smith, founder of Smith oollet. baa been roeonitrueted until It itonda today aa tt stood hundred years ago at Hatfield. Mate. It hae m fan top doorway, a big flreplace.and la filled with her old furniture and other furniture to corre spond. Women are doing all aorta of work In England, and reoenjly when a village black smith lost all hit helpers, his wife learned the trade and now shoee a horse as well as a . An office haa been opened In London to find women who are willing to go to the fanna and learn the rough work. A school of preparedness for women la to be opened at Washington on October 15, un der, the auspleea of the woman's section of th Navy league. Misa Elisabeth Elliott Poo will have charge of the school and in struction will be given to prepare women In various ways to aid their country In time of war. Mrs. Florence Bayard H tiles, daughter of former Secretary of State Bayard, and Dr. alarcaret Lona. dauahtar of former .Score tary of the Navy Long, have been campaign ing In Colorado, and Mrs, Hilles reports that women of Colorado will vote against the democrats for the most part, as advised by the woman s party. - A ntwVlub has been started In New York for women over f 0 years of age and already has a membership of 1 80, airs. C. A. Rugg is the founder and she said the principal ob ject Is that there may bo no more lonely old women. It Is designed to find work for old women who are friendless, that they may be able to pay their own way and live com fortably In a co-operative home. Mrs. William Welch of Sidney, Australia, who has been lecturing In this country, aays that the wives and daughters of some of the 'most prominent eltlsens, sheltered women who never knew what it was to word, now engaged In munition fac to rici, In bualneee house and as govern ment clerks, taking the places of the men who have been sent to the front. The Aus tralian women are ashamed of the men who have not gone to wer.i Graduates of Bnrdhrd eolhge, the woman's annex of Columbia university, aem to be more "advanced" than the women of other college In regard to marriage. Five of the alumna have entered Into contract mar riages, thus avoiding church and legal pro eecdings. Pauline Cahn, th latest bride of a contract marriage, wrote the contract her n on ini irpiwniir. was enen Blgnea and witnessed and th dead was don. Con tract marriages are said to be as binding In law as church marriages. A for nd c. w THE HIGHEST QUALITY SPAGHETTI SKINNER MFG. CO. OMAHA. USA iMOUT HMMKMi NlOtXIV eMUKA THE BEE: OMAHA, WEDNESDAY, OCTOBER 11, 1916. . Smart FasMons -y - Thit charmingly simple dress it of blue serge with colored wool embroidery. The buttons are black bone, the collar white satin, sleeves blue satin. Jfome Scojjomics department Skied fy hma M Grass -rdfcZ The Potato A Typical i Starchy Food. J V , The potato gains its title of a ttarchy vegetable from the fact that it containi about 18 per cent of carbohy drate, which it mostly starch. iThe value of starch to the body is that it furnishes heat and energy. Besides the starch which it contains the po tato adds some mineral matter to the diet Thit mineral matter aids in keeping the body in good condition. When the question of cooking this familiar vegetable arises, we can all contribute a fair amount of knowl edge, though just why certain proc esses are necessary is not so well known. When potatoes are cooked the fiber must be"softened, or we con sider the vegetable underdone, and as much as possible of the mineral mat ter must be saved. The softening of the fiber is just a question of cooking sufficiently in moist heat, for even baking means moist heat, the moisture being iurnished in this method of cookins? by the potato itself. For the potato is sbout 75 per cent water. The starch is cooked by the high tempera ture of the even or by the boiling temperature of the water which sur rounds it in the boiling process. A very high temperature cooks starch more thoroughly, hence it is possible that a baked potato is more easily di gested than a boiled one, due to the higher oven temperature. The saving ot the mineral matter is a problem worthy of notice. Mineral matter is an expensive foodstuff: that is. it is found more abundantly in the more expensive foods. Hence we must carefully save what we can. To save the mineral matter in potatoes one should boil them in the peeling. steam them, or bake them. If a potato is cooked without the jacket, the mineral matter is partly dissolved by the water and so lost, lo be sure, . some mineral matter is lost, even if the potato is not pared. '. The serving of a perfectly plain I boiled potato or baked potato seems ; like an easy task; yet how many ' housewives are guilty of the crime of placing soggy potatoes on the table? There is only one secret of a perfect boiled potato, and that is to drain the A Message YOU have been used to having a fashionable shoe, even at the cost of personal comfort and perhaps threatened deformity of your foot The makers of Fry Shoes have found a way to combine the latest fashionable lines of footwear with utmost comfort for the foot within the shoe. Every style we show is built upon a standard foot mold allowing for the preservation of the original lines and proportions of your feet Come in and look them over. Priced from m a-W AAV Y1 Ml This beautiful toft frock in navy blue or Java brown charmeuse has beaded embroid ery for trimming and a vest of white Georg ette crepe. v : Co-operation ; j. vj" " 'Reader are cordially invited to ask Misa Gross any questions about household economy upon which she may possibly give help ful advice; they are also invited to give suggestions from their expe rience that may be helpful to others meeting the tame problems. potato as soon as it is done, and then dry it over a low flame. A baked po tato should be served as soon as it is done, but if it must stand, it -should be broken open or pierced in several places, to allow the steam to escape. The next most common way of serving potatoes is the mashed potato. This, too, is often far from perfec tion at terved. It should be smooth, almost creamy, and very light. These qualities may be secured by mashing' the potato thoroughly with a wire masher, adding the proper amount of milk and butter (about one table spoon milk and one teaspoon butter to each potato), and beating well after all ingredients are added. As (or flavor, do not forget the necessary salt and pepper. If baked potatoes are mashed they may be returned to the shell and browned in the oven. Vari ous flavors may be used; for instance, chopped parsley, pimientoes, or green peppers, or a little grated cheese on top. The flavor is always improved by dotting the top with bits of butter. , Creamed Potato. 1 cup milk. teaapoon aalt 1 tableapoona Mutter. Pepper. I tableapoona flour. Make a white sauce of the above ingredients, allowing one-half at much white tauce as there are po tatoes. Method Melt butter over a low flame, stir in flour and seasoning;' then add milk. Stir continually until the sauce reaches the boiling point. White sauce should never be boiled. If a large, quantity is made, scald milk and add gradually. If potatoes are whole, as with new potatoes, pour sauce over potatoes; if potatoes are cut in dice, add potatoes to white sauce, and heat to boiling again. - Variations Addition of chopped I peppers, parsley, peas, carrots, grated to Women $5.00 up 'SHO&C0. : C. DOUGLAS. Z . cheese, bits of dried beef or ham. Ad dition of egg -yolk to the sauce by beating one egg yolk and adding to one pint of milk while the milk is cold. Creamed potatoes may be baked in the oven with buttered crumbs on top. They are then called potatoes au gratin. Grated cheese is very fre quently included in potatoes au gratin. Escalloped Potatoes. Fotatoea baked in milk are called escalloped potatoes. ' The same in gredients are used as in creamed potaoes, but not the same proportion. Put a 4ayer of sliced potatoes in a baking dish, sprinkle with flour, salt and pepper and dot with butter, re peat until dish is filled; then pour over potatoes milk until it is just visible at the top layer. Bake in a very moderate oven an hour and a ?iuarter. The dish should be covered or the first hour, then uncovered to allow browning. Use of Left Over Potatoes. Mashed potatoes may be reheated over steam, that is in the- double This- CENTRAL OFFICE you Inn a fiis or CENTRAL OFFICE If you Aav mJirCt Jit ' Why Telephone Numbers On Party Lines Are Change! When a telephone subscriber who has tv party line moves to an other part of town we feel it would be unjust to ask one or more other subscribers to take new numbers so he might keep his - number. : . . . . , ; - ' Another reason party-line numbers are sometimes changed is that we are occasionally forced, by a demand for additional tele phone facilities in some localities, to regroup our wires and place on the same line those party-line subscribers who live in the same neighborhood. ' W raalln changing number li an annayini to ur subscribers, and It la an tjipantc to ut, and wc i K aa little aa possible. : Household Topics Sophisticated enough for the girl of 20, yet simple enough for her younger -sister, is this smart blue serge suit, lined with peau de cygne and interlined with flannel. boiler; or they may be used in potato puree. Other potaoes may be creamed or "fried." I out the word "fried" in quotation marks because, accurately speaking, ''frying" is cooking in deep fat, while our ordinary "frying" is sauteing. ut tnc two metnoas, me creamed potato is probably the more digestible. But if one hat a strong digestive system, and does not mind overworking it at times, the "fried" potato may be made very delicious by the addition of some of the special variation flavors , suggested under creamed potatoes, or by the addition of sliced onion fried in the fat before the potatoes are put in. This last dish is called lyonnaise potatoes. , About Salads . There are few things more appe tizing and healthful than a well-made salad, and the wise housewife will in clude a talad as a part of at least one meal each day. A light salad, such as a green salad or fruit salad, should be served with heavy meals; while meat and the heavier saladsare more suit able for luncheon or supper. The numbef of combinations is al most limitless, yet to make a salad a success one must be careful not to party line,, NEBRASKA TELEPHONE use mixtures that do not blend or combine well together. There should never be a clashing of flavors. Noth ing is prettier than a salad served in the heart of lettuce leaves, or in orange, grapefruit, or lemon cups, in cabbage leaves or scooped-out onions, cucumbers or tonjatoes, or in green or red peppershells. Mayonnaise is the favorite dressing for most salads, but as a rule the French dressing is really more suit able for green salads. Some people like mayonnaise or French dressing ori fruit salads, but the majority pre fer what is called a sweet dressing, or a whipped-cream dressing. The salads given nere are ratner out in the osdinary, but exceptionally good. Stuffed Banana Salad. One cuoful dark red California cherries, six bananas, one-half cupful walnut meats. Mayonnaise dressing. Remove the skins from the bananas carefully, so ''iat they will keep the shape of b . Cut the bananas in dice; seed tr.i cherries and break the walnut meats in pieces. Mix with mayonnaise dressing or a cooked salad dressing to which a -fittle whipped cream has been added. Fill the banana shells with the mixture and garnish with cherries and leaves. Prune and Nut, Salad. One cupful prune meat, one dozen prune kernels, qne-half cupful nut meats, three-quarters cupful cream, two tablespoonfuls lemon juice, one tablespoonful sugar, one teaspoonful vanilla, pinch of salt. Cook the prunes, until they are ten der, but not soft. Kemove the seeds carefully, keeping the prunes as whole as possible. Crack the seeds; remove the kernels and chop fine. Mix these With the nut meats and stuff into the cavities of the prunes. Cook about a pound of prunes to make the cupful of prune meat. Make . a dressing by whipping the cream. un til stiff, add-the lemon juice, sugar, vanilla and salt. Arrange the prunes on lettuce leaves and heap the dress ing around them. Onion Salad. Four large white v onions, three hard-boiled eggs, French dressing, parsley. Shred the onions, mix with French dressing and pile lightly on a salad plate. Slice the hard-boiled eggs and arrange around the onion. Garnish with parsley. . Jelled Chicken and Celery Salad. One pint chicken litock, two cup fuls chopped cooked" chicken, one cupful chopped celery, two teaspoon fuls gelatin, one cupful mayonnaise dressing, lettuce leaves. The stock should be strong and well seasoned. Dissolve the gelatine in a little cold water; stir it into the hot stock and when it begins to harden pour some of it into a mold. Add a layer of the chicken, seasoned to taste, then a layer of the celery, which has been thoroughly mixed with the mayonnaise.'' Pour in some more of the jellied stock and repeat until all the ingredients have been used. Set on ice until firm. Serve on lettuce leaves, garnish with mayonnaise. Bean and Onion Salad. One dozen medium-sized onions, one teaspoonful salt, two cupfuls baked beans, two tablesooonfuls cat sup, one-half teaspoonful sugar, one teaspoonful paprika, "two hard-boiled eggs, French dressing. Place the salt in a pint of ice cold water; put the "sliced oqions in this and let stand for one hour, then re move and drain thoroughly. Wh:te onions of a mild flavor should be used. Place the beans in a bowl and season with the catsup, - sugar and paprika. If not already salted, add a little salt. Add the hard-boiled eggs chopped fine; then mix in the onions. Pour ower this ji French dressing made with three" tablespoonfuls - of olive oil, two tablespoonfuls of white vine gar, seasoned with salt and peper. Mix the ingredients lightly with a fork and garnish with crisp lettuce leaves or cress or parsley. COMPANY