Omaha Daily Bee Newspaper, October 11, 1916, Page 6

Personal Gossip : Soctet THE BEE: OMAHA, WEDNESDAY, OCTOBER 11, y Notes : Woman’s Work : Househald Topics 1916. ¢« N October 10, 1916. Gutzon Borglum, an Omaha son On the Calendar. . who has achieved great distinction as| The meeting of the Prettiest Mile an artist and sculptor, comes Wednes- | Women's l?l)"l;:lub scheduled éur lhiv? day from New York to spend several |Syening has been postponcd unti days with his sister, Mrs. Alfred Dar- Tuesday_evening, October 31. low, and his brothers, August and Arnold Borglum. Mr. Borglum was expected in June to give away in mar- tain at bridge Saturday afternooh in honor of the Misses Mack of Buffalo, v;{ho are the guests of Miss Gertrude | etz, - riage his niece, Miss Ida Darlow, to Mr. Llovd Burdie, of Herman, Neb., For the Mi M but he was unavoidably detained. Mr,| For the Misses ack. ) and ng, Burdie are coming to Omaha| Miss Gertrude Metz entertained also t6 be with him during his brief | twelve guests at bridge at her home at 4 o'clock this afternoon in honor of her guests, the Misses Norma and | stay. I!very moment of Mr. Borglum’s ! Harriet Mack of Buffalo, time will be taken up, so the outlook is. Several committees from organiza- tions wishing to erect memarials are waiting 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 a 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 funcheon, and in the evening he will be entertained by Mr. and Mrs. Ed- . gar H. Scott. ¥k f Mr. Borglum is now engaged in a - wonderful memorial to be carved out . of a mountainside in Georgia, while ! “The Mares of Dionfedes,” the work . of his brother, Solon, and himself, is ' another muchfy admired work which Musical Event. Members of the Tuesday Morning Musical club will hear the program of the music department of the Oma- ha Woman's club Thursday afternoon | by invitation of the leader, Mrs. J. E. Haarmann, The place is Metropoli- tan haii and Miss Loretta De Lone will give a harp program, First Debut Party. With the passing of the Ak-Sar- Ben ball comes the first announce- ment of a debut party. Miss Regina 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 rme of the special maids to this year's q ueen and is the first of that group of young worflen to announce a debut 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 youniger set and will make a charming addition to the number of young women who have recently entered society in a formal fashion. | occupies a central position just as one | enters Metropolitan museum in New Mrs. &fi]um and the two little children will come to Omaha next summer, it is planned. ‘Wedding Announcement. The of Miss_ Catherine Crowley, caughter of Mrs, Julia Crow- I ley, and Mr. Burt Edmond Shaffer, ~ son of Prof. and Mrs. Shaffur, of Glen- k, Pa,, took place Wednesday at N, Y. Reév. Father James Personal Mention. Mrs, Ellen E. Hershey returned from Rushville, Neb,, last Friday. s, ] Branham of Columbia, Mo., a sister of Mr. Warren Switz- ler, is visiting Mr. and Mrs. Switz- , N, ler on St, Mary’s avenue. 1 of St. Vincent de Paul Cath- Dr. and Mrs. William M. Barr, who church officiated. have just moved to Omaha from New- ark, N. J., have taken an apartment at e youn le will make their home at 605 gumt street, Erie, Pa., where Mr, | the Leeton, Forty-ninth and Dodge is connected with the Ford |streets, having The Misses Ida and May Holtman, ; who were the Ak-Sar-Ben visitors of Dr. and Mrs. A, A. Holfman, returned to their home in St. Paul today. been transferred % A surprit ; given in h f 8 se was given in honor of ‘Miss Esther Buckley at her home by | Social Gossip. ‘her school ffigndlegnmd.y evening. | Miss Anita Carrington of New Ha- e evening was spent in dancing and | ven, Conn., comes Sunday to be the W._Thmc present were: guest for several wecks of Miss Me- Miuses— nie Davis, The two young women Buckley, Nina Lodge, were schoolmates at Rosemary Hall, Mildred Anderson, i Echo Kountze, Mr. Chester Spmlkhni and Mr. George Smith of Poughkeepsie, N, Y., who came for the marriage of :Ahldr l?end, ,hldr. Elisu V;il, and Miss ice Jaquith on Saturday, are re- Pl T maining ?orY several days. 7 t Mrs, Charles Offutt and daughter, Wood, Miss Virginia, left Sunday evenin, for New York, where Mrs. Offut wil remain until the holidays. bert Wil Guy Toland, Miss Dorothy Collins. entertained y afternoon in honor of her . Those present were: * Misses— lor, Martha. Schluter, Women’s Activities ttern, Henrletta Lunn, . ¥ Anderson, Francls Taylor, Genoa has followed the example of Rome &"fl» . Rose Costanso, and Milan in employing women road-sweep- tehe, . Evelyn - Wilcox. il Ridgeway, Mrs. David Lloyd George, wife of the noted statesman, edits many of her husband's speeches, 1 . The New South Wales Parliament is to be ly known as the St. James Or- | uiied to consiler a bill to let women sit in Ag‘lon club and "organized | the House. the late Mra, B, M. McGou; 1*'"“ Women members of the University of Chi- with Mrs. A. Hogan, 3607 North | cago Botany club now wear bloomers when ' -fwrth' street, Thursday aft- | engaged in their field studies. at 2 o'clock. The house of Sophia Smith, founder of — 8mith college, has been reconstructed until | ‘. the Fontenelle. it stands today u“h stood a hundred yunl ‘Miss Olga Storz ago at Hatflel as It has & fan tonl PSS Club. ‘The North Side Kensington club, ! is giving two | doorway, a big i s flled w ‘ funcheons at the Fontenelle this week, | ola lu‘r’r;ltun'unrd.’;:::r l:ml:xr:d w'?eru:: _one on Wednesday and one on Thurs- | spond. , at which Mrs, F. E. Ransom of | Women are doing all sorts of work in sas City, who is visiting Miss | England, and recently when a village black- rene McKnight, will be the out-of- | smith lost all bis helpers, his wite I:I-mdl e trade and now shoes a horse as well as & :" '“'e':' & :'.';‘,f‘fl,fi;’ ",i,l,l“:; man. An office has besn opened in London il have baskets of Mrs, Ward roses | {0 find women who are willing to go to the with farms and learn the rough work. the um;oc::. to correspond for | "y ycpeat of preparedness for women s to :- ofin-d at ::lhlnl;m on Octaber 18, un- | Sy a9 der| uspi of the woman's section of Luncheon at Rosamere Lodge. the Navy league. Miss Ellsabeth Elliott| ; Mrs. C. C, Allison entertained a |Poe will have charge of the school and in- | number of friends at luncheon at |struction will be given to prepare women in © | Rosemere Lodge today in honor of :‘lrhm- ways to aid their country in time | i rs. John Patrick of Sheridan, Wyo. [* ™" | Mrs. Florence Bayard Hilles, daughter of | . D for Weddi le- former Secretary of State Bayard, and Dr. Mr, and Mri g Margaret Long, daughter of former Secre- George F. Gilmore |tary of the Navy Long, have been campaign- will entertain at dinner at their home is evening for their daughter, Miss ing In Colorado, and Mrs. Hilles reports that ::nun ;{ Colorado will vote against the rietta, whose marriage to Mr, |demeerats for the most part, as advised by < Mattson will occur Wednesday |the Woman's party. | ’ venin Before dinner a wedding re- A new ‘club has been started in New York | for women over 60 t d already | R ke pes. i, and | p o membership of 130, Mre. G. A. Rugk . ;“1“ ( th IO e fotirther waests, nCoding | ek o her Tt oy b the Prlttee] o | 3: wedding flnrly and members o old women. It is designed to find work for family, will be present. old women who are friendless, that they may | — be able to pay their own way and live com: | New ifld‘l Luncheon Club, fortably in & co-operative home. | ¥ The club which has been known as| Mrs. William Welch of Sidney, Austral ~ the New Bridge Luncheon club met [%ho has been lecturing in this country, sa % ago Monday for the first time |‘hat the wives and daughters of some of | 2 week ago v h’ f Mrs. R. E, |the ‘most prominent _citizens, sheltered season at the home of Mrs. R. E. | yomen who never knew what it was to] " Davis. The next meeting will be held | wor, are now engaged in munition fac. | next Monday, with Mrs. Harold D.|tories, in business houses and as govern. | Sobotker as hostess. The club mem- ki g the places of the men ' | bersare: the front. The Aus- | 2 mes— Mesdames— women are med of the men who | R. B. Davis, C. L. Sykes, . not gone to war. . Uh, Eilet Draks, | Graduates of Barsard collpge, the woman's umbia university, seem to be ced” than the women of other Harold D. Sobotker, The Orlflhul Monday Bridge club t last Monday with Mrs. Joseph Pauline Cahn, the latest bride of The next meecting will be |4 contract marriage, wrote the contract her. § | selt on the typewriter. It was then signed | and witnessed and the deed was done. Con- tract marriages are said to be as binding in law as church marriages. alumnae have entered into contract mar- pros | iext Monday at the home o Efi'. Kountze. le Club, ' :‘hhll? will t;e hostess | === === ¢ t its first meet- of the season :cx Tuesday after- M for and Get THE HIGHEST QUALITY ~ The Hz‘ay - Bridge club, of which some. 8 we:e 'l(omvl”mcu gel Burns, W. D. A. L. Reed, Davi sl Miss Eugenie Patterson will enter- [ Smart Fashions for Girls Under Twenty This charmingly simple dress is of blue serge with colored wool embroidery. The buttons are black bone, the satin, sleeves blue satin, ' collar white y ette crepe. This beautiful coft frock in navy bllie or Java brown charmeuse has beaded embroid- ery for trimming and a vest of white Georg- 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. — FHome Gconomics Department Gdited by Irma H. The Potato—A Typical Starchy Food. The potato gains its title of a starchy vegetable from the fact that it contains about 18 per cent of carbohy- drate, which is mostly starch. (The 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. This mineral matter aids in kc‘cfimg the body in good condition, hen the question of cooking this familiar vegetable arises, we can all contribute a fair amaount of knowl- edge, though just why certain proc- esses are necessary 18 not so well known. When potatoes are cooked the fiber must besoftened, 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 furnished in this method of cooking by the potato itself. For the potato is about 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- ggsted than a boiled one, due to the igher oven temperature. The saving of 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. To be sure, some mineral matter is lost, even if the potato is not pared. The serving of a perfectly plain boiled potato or baked potato seems like an easy task; yet how many housewives are guilty of the crime of lacing soggy potatoes on the table? here is only one secret of a perfect boiled potato, and that is to drain the Gross —Domestic Stience Department | o Central High Sckool + | Co-operation ‘Readers are cordially invited to ask Miss 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 same 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 o serving potatoes is the mashed potato. This, too, is often far from perfec- tion as served. 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 for 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 parslely, peppers, or a little grated cheese on top. The flavor is always improved by dotting the top with bits of butter. | Creamed Potatoes. 1 cup milk. % teaspoon salt. 2 tablespoons Wutter. Pepper. 2 tablespoons flour. Make a white sauce of the above ingredients, allowing one-half as much white sauce 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 peppers, parsley, peas, carrots, grated A Message your foot. foot mold allowing for ti your feet. OU have been used to having a fashionable shoe, even at the cost of personal comfort and perhaps threatened deformity of 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. style we show is built ugnn a standard 1 allowir e preservation of the original lines and proportions of Come in and look them over. Priced from $5.00 up to Women Every SHOE CQ, 16T & DOUGLAS. f | visible at the top fayer. imientoes, or green || 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. Potatoes baked in milk are called escalloped (potatoes. The same in- gredients are used as in creamed %otaoes. but not the same proportion. ut a layer 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 Bake in a very moderate oven an hour and a uarter. 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 boiler; or they may be used in potato puree. Other potaoes may be creamed or “fried.” I put the word “fried” in quotation marks because, accurately speaking, “frying” is cooking in deep fat, while our ordinary “frying” is “sauteing.” Of the two methods, the creamed potato is probably the more digestible. But if one has 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 $alad as a part of at least one meal each day. A light salad, suchas a green salad or fruit salad, should be served with heavy meals; while meat and the heavier salads-are more suit- able for luncheon or supper. double I The numbef of combinations is al- i most limitless, yet to make a salad a success one must be careful not to T {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 dnions, cucumbers or tomatoes, 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 | on fruit salads, but the majority pre- fer what is called a sweet dressing, 'or a whipped-cream dressing. The salads given here are rather out of the ordinary, but exceptionally good. Stuffed Banana Salad. One cupful dark red California cherries, six bananas, one-half cu walnut meats, Mayonnaise dre Remove the skins from the carefully, sc “hat they will kee shape of I« Cut the b dice; seed 1¢ cherr walnut meats in pieces. ) with mayonnaise dressing or a cooked salad dressing to which a Hittle 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, que-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. “Remove 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 feaves and heap the dress- ing around them. Onion Salad. Four large white * 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 stock, 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 mayonpaise. Bean and Onion Salad. One dozen medium-sized onions, one teaspoonful salt, two _cupfuls baked beans, two tablespoonfuls 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 ogions in this and let stand for one hour, then re- move and drain thoroughly. White 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 over this a French dressing made with three tablespoonfuls ~of olivé 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. CENTRAL number. neighborhood. 9 0108000000808 0 IRERREII RTINS ISt s rn s Why Telephone Numbers On Party Lines Are Changed When a telephone subscriber who has a party line moves to an- other part of town we feel it would be unjust to ask one or more other subscribers to take mew numbers so he might keep his Another reason party-line numbers are sometimes changed that we are occasionally forced, by a demand for additional tele- phone facilities in some localities, to re on the same line those party-line sub: We realize changing numbers is an anneyance te our subscribers, and It is an expense to us, and we do It as little as possible. up our wires and place bers who live in the same €208800sr it shsResss s essnss is