The Bismarck Tribune Newspaper, December 29, 1921, Page 7

ROOMS FOR RENT THURSDAY, DECEMBER 29° ‘HELP. WANTED FEMALE ate FOR RENT—Comfortable furnished rooms for light housekeping; rea-| sonable at 421 9th St. Phone 541-R, WANTED—Competent maid for gen- eral housework.. Phone 587. Mrs. Sam H. Clark, 36 Avenue A. after 6:30 evenings. - 12-27-3t 12-24-1w FOR RENT—Furnished rooms in WANTED—Girl. for general house- modern house. 38 Rosser, on corner| WOPK, 121 W. Thayer. Phone 688-J. of Mandan Ave. Phone 914, be Cat 12-28-3t | WANTED—Competent girl for gen- ROR RENT—Comfortable “furnished | °™'! Bowsework. 901 6th Sera room in modern house for light housekeeping. 111. Mandan Ave. ‘Phone 672-W. 12-28-1w FOR RENT—Furnished or unfurnish- ed rooms for light housekeeping. Bismarck Business College. Phone] #QR RENT: 183." . 12-28-1w FOR RENT—One large room with kitchenette for light housekeeping. Phone 415J, 723 3rd St. 12-28-lwk FOR RPNT—Furnished modern light | FOR RENT—Seven-room house, with for Jan. first. 12-29-23 housekeeping rooms Apply 1100 Broadway. WANTHD—Three kitchen girls and one waitress. Prone 209. 12-29-2t FOR SALE OR RENT HOUSES AND FLATS en room modern house at 311 Ave D between 3rd and 4th streets, Inquire of L. A. Pierce. 404 5th street. Phone 612J. t 11-25 tt THE BISMARCK TRIBUNE PAGE SEVEN bath and electric lights, Avenue A. and 3rd St. Phone 905. _11-26-tf FOR RENT—Single modern Also farm. For _ particulars 241-J or 418 Ist St. call 12-27-3t | room. |OR SALE OR RENT—Strictly mod Inquire 12-28-3t ern © seven-room -house. Phone 751 or 151. FOR RENT—Two modern rooms for|FCR RENT—Five-room cottage, No. light housekeeping, on first floor. _ Apply 601 2nd St, FOR RE close in, Phone 377-J, or call at 300| _on car line. Phone 513. 12-29-3! 9th St. 12-27-1w. a F SB MISCELLANEOUS FOR RENT—Large furnished room FoR SALE—M. market, grocery Phone .437-M. 12-29-3t FOR RENT—Furnished room with with kitchenette. board Ate och Sts uhone me gt| . ance easy terms. If interested 7 : _____—--—,_write X, care Tribune, 12-24-1w ST prey, Cummisued nom “Doetor, Obstetrician; “Neversslip™ close in, 400 4th St. 12-28-lw > BOARD AND ROOM BANNER HOUSE—Room and board, $1.35 a day; bed and breakfast, 75c; room for light housekeeping. Kitch- en help wanted. “Phone 231. 12-27-iw BOARDERS WANTED—Board and room or table. board. Home Cooking. The Dunraven. Phone 356, 212 3rd Street. 12-28 4 wks. ————————————— —_—_————— CHICAGO GRAIN Chicago, Dec. 29—Although? wheat showed weakness at the opening today the market soon rallied and in some cases showed gain: Opening quota- tions varied from. 3-8 to 1 1-2 cent lower, with May $1.14 3-4 to $1.15 1-4, and July $1.04 1-4 to $1.04 5-8. Bur the reaction was complete within an heur, Subsequently talk of liberal‘ pur- ‘chase of seed wheat for Russia helped to lift the market somewhat. Prices closed unsettled 1-4 ‘to 3-4 cent net higher, with May, $1.17 1-8 to $1.17 1-4 and July, $1.06 5-8 to $1.06 3-4. ST. PAUL LIVESTOCK ‘South St. Paul, Dec. 28—Cattle 900, Steady to around 25 cents lower. Com- mon to medium beet steers bulk $5.50 ! to $6.25. Butcher she stock $4.35 te $5.00. Canners and cutters, bulk $2.25 to $3.00. Bologna bulls $2.75 to $: packers and feeders, bulk 34.25 to $5.25. Veal calves 25c to 60c highor, bulk of best lights $7.00. ‘Hogs 5,000. Steady ti 35c¢ lo-ver; good and choice light hogs $7.85 to $8.15. Heavy packers $5.75 to $ Sheep, 1,300. Steady. Bulk fairly good native lambs $10 to $10.25. Bulk desirable medium ewes, $4 to $4.50. CHICAGO LIVESTOCK Chicago, Dec. 29—Cattle steady tio 25 cents higher. ‘Hogs 59,000; 25 to 35 cents lower than yesterday’s average. . Sheep 15,000; generally steady. 12,000, MINNEAPOLIS FLOUR Minneapolis, Minn., Dec, 29—Flour unchanged. Shipments 42,226 barrels. Bran $22. Minneapolis, Dec. 29.—Wheat re- ceipts, 83 cars, compared with 139 a year ‘ago. Cash No. 1 northern, $1.28 3-4 to $1.33 1-4; Dec., $1.25 7-8; May, $1.23 3-4; July, $1.19 3-8. Corn No: 3 yellow, 40 to 40 1-2 cents. Oats No. 3 white, 311-4 to 313-4 cents. \ Barley, 36 to 49 cents. Rye ‘No. 2, 79 1-2 to 80 cents. Flax No. 1, $1.961-2 to $2.02. BISMARCK GRAIN, (Furnished by Russell- N : Res ; bata during the freezing and stir with a No? i wooden spatula to keep the fruit from No, 1 mixed durum settling 7 f Ne ‘ ak furan ; New Year Delight No. 3B fax ccs Five eggs, 1 cup granulated sugar, No. 2 rye seat 2 tablespoons gelatine, 1 1-2 cups cow y grape juice, 1 cup chopped almonds, ~- SE ae e 1-4 pound candied cherries, ‘maca- | LEGAL NOTICES | roons, whipped crear. Separate whites from yolks of ———_—___—____———_ + SUMMONS. eggs. Put yo ks a bowl and STATE OF NORTH DAKOTA, County of Burleigh, N_DISTRICT COURT, Fourth Judicia] District. Minneapolis Iron Store Company, a corporation, Plaintiff, vs. William. C. Benz end Valentine Benz. Defendants. The State of North Dakota to the above named Defendants: Youn are hereby summoned tb answer the complaint in this action and to serve a copy of your answer upon the subscribers within thirty days after the service of this summons upon you, exclusive of the day of service; and in case of your failure ‘to appear or answer judgment will be taken against you by default for the relief demanded in_the complaint. Dated this 26th day of November, MILLER, ZUGER & TILLOTSON. Attorneys for ‘Plaintiff. Office and post office ad- dress, Bismarck, N. Dak. To Said. Defendants: ‘ The complaint in this action was filed in the office of the Clerk of the District Court of Burleigh County, N. Dec, 8, 1921, and is on ‘file MILLER, ZUGER & TILLOTSON, Attorneys for Plaintiff. 2—8, 15-22. . STOCKHOLDERS’ MEETING The annual meeting and election of the Board of Directors of the Bismarck Ruilding and Loan Association, will be held at the office of the Secretary in the First National Bank Building on the 9th day of January, 1922, at 7:30 o’clock, P. M. : F. L, CONKLIN. 12-8 to 1-5. Secretary. ———— BR. S, ENGE, D. C. Ph. C. Chiropractor Consultation Free Suite 9, 1l—Leeas Bleck—Phone 268 12-28-2t }: ‘Rooms in modern home, | FOR RENT—Six-room modern house, J boiling mixture to melt chogolate and “810 Rosser St., Theodore Koffel: 12-293t jine in connection, 40 miles from Bismarck; price, $3,000, including’ building fixtures; $1,500 cash, bal- has grown rapidly in’ professional favor for five years. Send profession- al card for sample and descriptive lit- erature. © “Neversslip” Laboratory, | Wenona, Ill! ‘ FOR SALE—Fifty carloads of choice lignite coal at $2.65 per ton, F. O. B. Odessa,- N., D.' Burt’ State Bank, Burt, N. D. WORK WANTED WANTED—Position., A hustler and handy man at anything. Experl- enced in several trades; 3 in bus- iness, wants work at anything. Write Tribune, 320. 12-28-3t Recipes For New Year Dessert Sister Mary’s Kitchen Perhaps there are to be so many small people at the New Year dinner that plum pudding is too rich a des- sert. ‘ < Ice cream is as easily digested as any dessert, but just plain ice cream seems rather ordinary for the New ‘Year dinner. A sauce adds much to vanilla cream, white frozen pudding or mousse is quite as elaborate a dessert as is necessary. There are delicious unfrozen pud- dings that will be relished by big people as well as little. “ Chocolate Sauce ‘ One and\one-half cups milk, 1 cup qugaz, 1 1-2 squares bitter chocolate, lteaspgon butter, 1 teaspoon van- illa, Grate chocolate. Put sugar and milk in sauce pan and bring to boil- ing point. Take out enough of this | | make of the conststency to pour easily. Add to sugar and milk and boil five minutes. Add butter and boil three minutes. ‘Remove from fire and ad& vanilla. Pour, hot over vanilla cream, This can be made and kept hot over hot water for an hour. } Frozen New Year Pudding Tw> cups milk, 1 1-2 cups cream, 3 eggs, 1 cup sugar, 5 tablespoons flour 2-3 cup powdered sugar, 1 tablespoon vanilla, 2 drops almond essence, 1-2 cup candied cherries, 1-2 cup candied pineapple, 1 cup nuts. / Put milk in a smooth sauce pan to -scald. | Mix flour and 1 cup sugar and add to eggs well beaten. Beat this mixture well and add scalding milk. Cook over hot water till mixture thickens. Let cool and beat in cream and powdered sugar and flavoring. Add fruit and nuts cut in small pieces, turn into mold and pack in ice and salt. Det stand: without turning: for three or four Hours. Scrape ‘the edges of the mixture from the sides of the mold four times beat well with sugar. 30 ve gela- tine ing cup cold water. Heat grape juice to the boiling point and add to yolk mixture. / Heat again. Beat whites of eggs | till stiff amd dry. Beat in gelatine and almonds, The almonds svvuld be chopped through the coarse kniie of the food chopper. Pour hot yolks over white mixture and mix. Pour into a deep pan lined with macarocns sprinkled with a few cherries. ‘Let set and serve topped with whipped cream and the rest of the cherries. This pudding needs no cake to accompany it. Marshmallow Dessert One pint whipping cream, 1-2 pound marshmallows, 12° macaroons, 1 cup chopped nuts,. 1-2 cup preserved cher- vies, 5-4 cup powdered sugar. Whip cream till stiff. Add marsh- mallows cut: in small pieces, maca- roons rolled fine, nuts, cherries and sugar. Mix well and put in a mold and serve in glasses. (Copyright, 1921, NEA Service) COIFFURE BANDEAUX Coiffure bandeaux are becoming popular for theater and evening. wear. They take the form of metal or cire 12-24-1m | to chill._Let stand three or four hours | FRECKLES AND HIS FRIENDS WES GONNA ALL RIGUT- Now Delayed Christmas Presents’ His Mother’s Accomplis| __ BY ALLMAN hment BY BLOSSER WHAT'S THAT. YOURE PUTTIN’ INTW STOVE, niSSUS WILSON ? Nou BOvS RUN ALONG AND WHY, THAT'S WOOD <— DOESN'T YouR MATHER. BURN Wood? NO, SHE DOESN'T BURN ) WooD, BUT SHE BURNS TH DINNER SOMETIMES ! CHAFING DISH RECIPES ott, ——s> Sister Mary’s Kitchen If you give a luncheon and have no maid to help you wliy fot prepare the hot course in the chafing dish? The dish is sure to be hot and the hostess need have no uneasy moments, ay sh® may watch her concoction while the first course.is being eaten. A chafing dish luncheon is quite as delightful as a chafing dish supper and could well solve the problem for the girl who must entertain. without @ maid. ‘ These recipes ure scasonable for winter days and are reasonably eco- nomical. Chicken a la King. One chicken, 2 tablespoons butter, 2 tablespoons flour, 2 eggs (yolks),.1 teaspoon grated onion, 2 cups milk, 1 cup cream, 1-2 cup mushrooms, 2 green peppers, 2 pimentos, salt and pepper. ; Ig fresh mushrooms are used, fry in butter till. tender. Pour boiling water, over peppers and Jet minutes. Then slip off the tough film which covers the skin, Remove seed: and cut into shreds. ' Cut pimentoes into shreds. Boil chicken and cut in neat dice, using both light and dark Meat. Melt butter in blazer of chafing dish.; Stir in flour. Slowly add. milk, cream and onion. Cook until thick and smooth. Add chicken and yolks of eggs'well beaten. When thickened, add mushrooms and peppers. Cook five minutes longer and serve on tri- angles of toast. Shrimp Wiggle. One and one-half cups shrimp, L can peas, 11-2 cups milk, 3. table- spoons butter, 11-2 tablespoons flour, 1 tablespoon minced parsley, 1 tea- Spoon salt, 1-8 teaspoon pepper. Melt butter, stir in flour and slowly add milk. When thick and smooth season with salt and pepper. Add parsley, shrimp and peas. and cook un- til you are sure the peas and shrimp are heated through. .Serve very hol on toasted crackers, ; Creamed,,Tuna Fish, Two cups tuna fish, 3. tablespoons butter, 2 tablespoons ‘flour, 2 cups tang five, */ COUNTESS WILL WED HERO TO REWARD]: HIS VALOR By NEA Service, ‘London, Dec. 29—"I wish I could march, too!” Captain Percy Gallipoli soldier, peace parade. “You deserve to!” said a beautiful, dashing lady who noticed Hansen’s decorations in passing. That was three years ago. Now the engagement of Hansen and the beauti- ful lady has been announced—and it all grew out of that chance meeting. The lady is Countess Poulett, widow of Eacl Poulett, another war hero. As a girl she was a stage star. Hansen, wounded was watching a cream, 3 hard boiled eggs, 2 pimen- toes, 1 teaspoon salt, 1-4 Spoon paprika, 1-8 teaspoon celery salt. Melt butter and stir in flour. Add Salt and gradually add cream. When mixture is boiling, add tuna fish ‘brok- en in coarse flakes, hard boiled eggs cut into slices and pimentoes cut in- to dice. Season with paprika and cel- .eTy salt and serve very ‘hot on toast, Rinctum Ditty. Three cups tomatoes, 1 cup grated cheese, ‘1 teaspoon salt, 1-16 teaspoon mustard, 1 green -pepper, 2 table- spoons butter, 2 eggs, 1 cup mush- rooms, 1 teaspoon grated onion, 1 ta- blespoon minced parsley, 1-2 teaspoon ‘ celery pepper. Mince pepper. Melt butter. Add tomatoes, cheese, pepper and mush- rooms, stirring constantly. Season with salt, onion, parsley and celery and when very hot, but not bubbling, stir in ‘eggs well beaten. Cook until eggs are creamy, stirring lightly. Serve on toast. In the recipe for shrimp wiggle, salmon may be used in place of shrimp. Oysters could be substituted for the, .tuna fish, in the tuna fish recipe, (Copyright, 1921, NEA Service.) CANNED GOODS. When, you heat canned foods empty them from the can and hedt’them in a double boiler. Heated in:the can, even though put in water, there 1s often enough liquid in the-¢an to cause enough steam for an explosion, COUNTESS POULETT. avis pl | New England Dinner | ~—— ‘ 2. Sister Mary's Kitchen Somoting ‘between Christmas and New Yeur'plan to have a very plain dinner. This not only relieves the strain on one’s pocketbook but adds zest to the more elaborate meals. A New England boiled dinner 1s economical and nourishing and if carefully prepared might be served to the most fastidious. 7 Arrange the vegetables around thb meat on a large platter in such a way that the vegetables form a garnish for the meat.. Be careful that the veg- etables are not overcooked and broken or mushy when sent; ito. the) table. And be sure that’ everything is pip: ing hot. Heat the platter before us- ing and make the dinner plates warm. THE OLD HOME TOWN | eS fh j 7 pe | Goon eal] se Bebe HES LIKELY EL/SAY SHELLY ee LOOK HERE YOUNG. leaves. y Ropes aa NEW TOOTHBRUSH A tcothbrush with changeable bris- tles has just been placed on the mar- ket. A set of bristles is thrown away every time you clean your teeth and a fresh set inserted in the handle. AUNT SARAH PEA LP CUybpeenrne BoDY,. LEADER O' =| LIKE TO STAND OUT HERE WITHOUTA BLANKET FOR FOUR FELLER HOWD You \ F THE SOCIETY FOR SUPPRESSION OF PIPE SMOKING, IS GETTING AFTER THE YOUNG SPORTS WHO LEAVE THEIR HORSES STAND OUT IN FRONT OF THE POOL ROOM. BY STANLEY = ESTATE & STRETCH ]HARDWARE-SKILLETS - ROPE | DENTIST GS SHIRT / COOK STOVES & BIRDCAGES f L\ INOSE.RINGS FOR PLAIN® FANCY HO {hundreds of unhappy homes. | | | neurotic but doesn’t always prescribe Salt pork or corned beef may be osen. New England Boiled Dinner, Two or three pounds of méat, 6 po- tatoes, 1 head of cabbage, 2 parsnips, 4 carrots, Rinse meat in cold water. Put in kettle to boil with enough cold water to more than cover meat. Bring slowly to the builing point and sim- mer three hours. Remove meat and finish cooking in oven in a casserole. Pare potatoes and cut cabbage in quarters. Cook these vegetables in the water the meat was hoilel in. Put the cabbage in 15 minutes before the potatoes as it takes the cabbage that much longer to cook. Scrape parsnips and cut in quarters. Scrape carrots and cut in ‘halves lengthwise. Cook parsnips and car- rots separately in boiling salted water until tender. {[t takes parsnips from an hour to an hour and. half to cook and the carrots about an hour. And the next day, serve any of the meat that is left sliced cold with catsup, The dessert to serve with this din- ner should be plain. Pumpkin pie, apple pie, or old-fashioned apple cake would be quite all right. Old-Fashioned Apple Cake. T vo cups flour, 1-2 teaspoon salt, 11-2 teaspoons baking powder, 3 ta- blespoons butter, 1 eg’, sweet milk, 6 apples, cinnamon, nutmeg. Sift and’ mix flour, galt and baking oowder. Rub butter into this. Break egg into measuring cup and fill with milk. Stir with a ‘fork to mix egg and milk and add to first mixture. Beat well. Spread in shallow pan and cover with apples cut in very thin slices. Sprinkle with a little su- gar, cinnamon and nutmeg and bake half an hour in a moderate oven. Serve warm with sugar and cream. A salad is unnecessary as so many vegetables are included in the dinner. Home-made, pickles might be used to give the piquant touch needed to whet the appetite. Another plain ‘essert that might be served after any plain heavy dinner is apple tap‘oca. Apple Tapioca: Puddin; One-half cup pearl tapioca 2 cups boiling water, 1-2 teaspoon salt, 4 ap- ples, 2 teaspoons butier, sugar, cinna- mon, 1 lemon, Pick over and wash tapioca. Pour oiling water over it and cook in dou- j ble boiler until tender and transpar- ent. Add salt and lemon juice. Pare and cut apples in halves. Remove core and arrange in a buttered bak- ing dish. Fill Each cavity with sugar a littie cinnamon and a dot of butter. Pour over the tapioca and bake in a moder- ate oven until the apples are soft but not broken. This may be served warm or.cold, with or without sugar and | cream“or lemon sauce. (Copyright, 1921, NEA Service.) 2—--— . ~ A ° fi | Nagging Neuroties _; a CTS Ea | (Letters to Lovers) F By Winona Wilcox | Her “nerves” have long been. wo- man’s excuse for getting her own way. | A decade ago, nervous prostration ac counted conveniently for almost any j disability. A little later neurasthenia, desciibed the same states of ill health | and justified almost any amount of dependence upon rqiatives and friends, Today the ictim of nerves is class- ed as neurotic. Students of the mind |and of human Behavior say that there | are as many men neurotics as women. | Viet'ms cf neuroses do not like to} | have the word applied to them. It ; sounds like a disease—which it is | Nagging wives are neurotic and so Jare tyrannical husbands. I have been reading letters from women for nearly 15 years. When I jbegan to do so, it was the custom to | suggest that the nagging wife could | be cured by a little judicious neglect | jand that kindness would modify the | manners of a male tyrant. And that remained the common | opinion, even after the theories had been worked out to zero in untold j Today psychclogy explains the men have to liv matt and suffrag life, I haven't a friend except my hus- band. He has arranged things so that my girl ifriends have ceased to call upon m@ Of course I can't talk to the boys I used to know. My husband sneers if a man takes off his hat to me in the street.” No, 2. “My children and I live in fear of my husband’s explosions. He will be a splendid father for a while and suddenly, if any one of us differs from his opinion, he will spoil every- thing by a fit of temper.” No. 3. “No matter how diplomatic I am _ I cannot keep peace in my hgme. “My husband nags from dawn to night, but in public he is al- ways the jolly good fellow.” Volumes might be written about the neurotic who takes the joy out of a wife's life. But briefly. the neu- jrotic is a sick man who desires to stay sick. ‘He enjoys his sprees of temper, jealousy and tyranny. By dominating a weak woman, he makes himself feel strong. He is the hardest ons on eartn to live with because his ego-urge is the little god of his life which must be appeased daily and hourly by the members of his family. Freud says that che neurotic is made so before he is six years old. If that is true. the wife hasn’t much chance of making him over. Just as some: 'men enjoy getting angry, some women delight in weep- ing and wailing. As destroyers of do- mestic comfort, they are mot sur- anssed by the male neurotics, Sic- ceeding letters: will tell what some of their husbands think of them. —?- NERVE SPREES | % - (Letters to Lovers) By Winona Wilcox Time was when the sympathetic hushand believed in.a wife's “nerves as he did im the sincerity of her tears when she had hysterics at one in the moraing. And® unless he comforted her, slaved for her, sacrificed his work to care for her, he accounted himself a brute Doubtless many women are actu- ally,the victims o' some physical breakdown, and som? men are genu- ine. brutes. Neverinelc"s, the new psychology teaches us that “nerves: cause about 75 per gent of all dis- eases and that an astonishing num- ber of these nervous persons might be cured if they did not so much enjoy their nervous sprees. Writes ong of the older husbands: “Mv wife a beautiful woman of middie age. Mentally, we haven't much in common, although she is no fool when it comes to getting her rwn way. If she is crossed in the smallest thing, she pouts, frets or nags like a shrew. It is so child- it disgusts me. ago I used to think her ente enotgh and I petted har ov! of them but now I’m a pretty tired business man. T need a little oting once in a while. “lve never had any since I married he~.’ Sometimes J} decide to take it wherever I can find it and then I think of my two heautiful daughters in collage and decide I want to ‘be as* good as they think I am. “My wife’s temper gets worse as she grows older, and the question is, will my gir’s take after her? Or can I prevent it? “Heaven help thdir husbands if the Probably’ this worried father will find that his daughters have inherited his digpostion to be patient. The point of the story is that the present generation of husbands ls rot as lenient with “temper” as was the nd more men are holdi responsible in this of “nerves.” This may he an unconscious reac- tion ta the theories of the feminists If women test men her standards of conduct. they must themselves aspire to higher standards. \Or the reaction mav in t he due to a hetter understanding by hig r cf “nerves” as a disease. From that readable beak. ““Outwit- tine Our Nérves.” hv Drs. Jackson and Sali omes this information: ° ii confidence game we It is an attempt to a cure. described by wives: No. 1. Some samples of him are thus “After four years of married get stolen fruit and look pious at the same time—not in order to fool some- body else but to fool ourselves.”