Omaha Daily Bee Newspaper, October 25, 1916, Page 8

8 1916. Personal Gossip : Society Notes: Woman’s Work : Household Topics cheesecloth and add to liquor used in washing oysters. Measure liquor, and add enough water to make one and one-half cupfuls of liquor. Melt three tablespoonfuls of butter, and add four tablespoonfuls of flour with one-half THE BEE: OMAHA, WEDNESDAY, OCTOBER 25, bs Coughs in a "Hurry g By Nell Brinkley Copyright, 1916 International News Service In the Depths of the Sea October 24, 1916. Society divided its rapt agmiration and appreciation of the opera “Car- men” and its principals last evehing with Lina Cavalieri, heralded as the most beautiful woman in the world, herself a singer of note and the wife of Lucien Muratore, who sang Don| ose opposite Geraldine Farrar's| “Carmen.” The moment the lights| sprang on all eyes and opera glasses | were leveled at the left-side section | of boxes, where sat the famous; _ beauty and Madame Cleofonte Cam-, 't panini, with Maestro Campanini’s sec- | n%,ry, | ondrously gowned and superbly| jeweled was the glorious Lina, casily ] a figure to be distinguished from thc | arge crowd of music lovers. She| was gowned in black with a bodice of filmy white lace seeded with pearls, caught with bands of black ¥elvet over the shoulder and the tinyNace sleeves edged with fur. The bodice was cut V-shaped to the waistline in back, exhibiting a perfect back anil shoulders. The famous Cavalieri jewels, fabulously priced, excited the | awe and adminration of all who fued. A magnificent rope of pearls iung to the waistline, while a stranc of emeralds was worn around the throat. One magaificent diamon ; (“looked like it weighed four pounds!” as one charming matron expressed it) gleamed on her finger, together witl, ms and bracelets of lesser bril- iance. And her wrap? Girls, it was real ermine! Yes, the entire zoat! Madame August Mothe Borglum was the envied of all women as she and Lina Cavalieri chatted volubly ia French, the starry eyes of the singer sparkling with pleasure and her smoothly-tressed dark head, bound . with a filet of brilliants, nodding ani matedly at frequent intervals in th conversation, " They discussed her husband, Lucien Wegcte by Suppers at the Fontenelle. If you had no advance reservation you had no supper table at the Fon- tenelle after the opera last evening Even Maestro Campanini and Ma dame Campanini waited outside the dining room until a table could be placed for them. Mr. and Mrs. George B. Prinz gave a supper for the party which had been entertained by Mr. and Mrs, Luthe: Kountze at dinner, including Mr. and Mrs, O. C. Redick and Mr. and Mrs. D. C. Stapleton. With Mr. and Mrs, Charles T. Kountze and Mr. and Mrs, A, L. Reed | were Miss Elizabeth Reed, Miss Daphne Peters, Mr, Robert Burns and Mr. Herbert Connell. Mr. A. F, Welsh had as his guests Mr. and Mrs. D. C. Bradford, Mr. and Mrs. Edwin T. Swobe, Miss Clare Helene Woodard and Mr, Read Brown of Hartford, Conn. X Mr. and Mrs, Howard Baldrige, Mr. and Mrs, Ed Wickham of Council Bluffs, Mrs. Eva Wallace and Mr. John Cavers made up a supper party. Mr, and Mrs. L. F. Crofott, Mr, Walter T. Page and Mr. C. W. Hull were togethers Mr. and Mrs, Ward Burgess and Mr. and Mrs Louis Nash were to- ether, Miss Ruth Arnstein, Miss azel Degen, Mr, Lester Heyn and Mr. Jerome Heyn made up a four- some. Other parties of four includ- ed Mr, and Mrs. Arthur F. Smith and Mr. and Mrs, Arthur Metz; Mrs. C. C. Allison, Miss Grace Allison, Mr. Charles. Allison and Mr. T. C. Byrne, Mrs. E. M. Fairfield and Mr, F. A, Brogan were together. Informal Tea, Mrs. Jack Sharp entertained infor- mally at tea this afternoon for Mrs. Arthur Graffis of Logansport, Ind., who is visiting her sister, Miss Adele About a dozen friends were d in to meet Mrs, Graffis, who Muratore's, admirable interpretation | ¥ o e, and Cavalieri told Madame Borglum how many times ~ she herself had sung the role of “Car- ~men,” She was horn in Italy, but has tived most of her life in France, sh: said, and was pleased to be with Madame Borglum, After the oper: she presen Madame Borglum to usband, Mr, Muratore. idame Campanini. who, by the a sister of the famous Tetra- gowned in black and white with a deep bertha of lacs ught at the breast with a circlet of r‘::wn while she wore many more ls, Her curly dark hair wae 'lof?"m a high coiffure, Miss Mary Munchhoff, Omaha singer, is especially delighted in the ence of the grand opera company, jor it brings here her old friend and 1" of student days in Paris and in, Rita 'Fornia, Miss Munchhotf iss Fornia studied together at ' conservatory in Berlin, and y '%«n’me Marchesi in Paris_anid the same pensions. Miss sister, a Mrs. Hochstetler, | th also a singer of note, was in| . The two old friends hat leaves Thursday for her home. Junior Bridge Club. Mrs. William Schnorr entertained the members of one of the junior bridge clubs at her home this after- noon. Missos— Marion Kuhn, Gertrude Mets, Helen Clark, Blanche Deuel, Anne Gifford. Eugenlo Patterson, *Mrs, Willlam F. Schnorr, Misses— Btella Thummel, Receptions at House of Hope. Informal and very cordial recep- tions are being held every afternoon and evening of this week at the House of Hope. With some of our most prominent society matrons as hos- tesses, anyone interested is being privileged to inspect the commodious new home and meet the old people who are taking up their residence there. On account of the unfavor- able weather the musicai programs planned for Monday and Tuesday evenings have been postponed. Hos- tesses and programs for the rest of e week, however, will be the same. Wednesday afternoon and evening Mrs. R. Dinning and Mrs. Nels at the Fontenelle Monday. evening will be together at dinner at the Fontenelle, Mrs. Frances Baetens, another gives a dinner for ia. The other guests) will and Sig- Whist Club Luncheon. : The Star Whist clib was enter. tained at 1 o'clock luncheon at the - home of Mrs. George R. Porter today. Autumn colors were used in table dec- orations. The afternoon was spent in playing whist. Guests of the club were Mesdames E. L. Dodder, E, D. Shirey and Hayden. The members include: Mesdames—" i T | Walter B. Graham, Frank A Huse, ~ George R. Porter, Stacta Gilohrist. Miss Minnls Kend Informal Tea. _ Mrs, Hugh Wallace entertained in- . formally at tea at her home this aft- cfnon for her guest, Miss Winifred ; Hicks of Duluth, Minn,, who will be with her until Thursday evening. Yel- chrysanthemums were used throughout the house, Twenty guests were invited. ] Party for Guest. Mrs. WAM. Jeffers gave a very in- formal lunchegn and matinee ry.:' ~ at the Orpheum today for Mrs. E ,‘Y ?zfixfl nnl old friend fron‘t’ North 3 who is visiting in the city. "I"' guests were in the party. 4 B o e Helen Kubat was hostess at a slumber party at her home Satur- ; night. Those present were: lsnes— Ruby Wright, hel Bevington, _Helen Kubat, ‘Mildred Kubat. Bertram, , W b mn m' Mary Gladys ~ Carrier to Mr. Harry Deuel Eyler will place at the home of the bride's ts, Mr. lndwun. C. S. Carrier, la endelssohn wedding march. l')I‘h{ M. V. ggbu of the North Pres- ch will perform the, cere- ¢ house will be decorated with w- and greens. The bride is i a becoming dress of georgette over embroidered-silk net made 2 waist effect with square neck ‘and tfivu the embroidered 3 rter length veil | be arran in Dutch cap ef- and she will carry a shower bou- ‘of brides roses agd lilies of the " and Mrs. Eyler will leave for umlociwro:l“mm- zillbuthome after No- Omaha, —— ment Announced. " and ‘Mrs. ). Mackenoff an- " the t of their Crounse, has not yet X Updike Wll“) receive all visitors. In the evening a musical program will be supplemented by a talk from Dr. Frederick Cohn. Thursday afternoon Mrs. J. P. Lord and Mrs, T. F. Stroud will be hos- tesses and in the evening will be re- fll:ed bs Mrs. Georl‘: . Payne and rs. J. DeForest Richards. Music for the evening will be furnished by Miss West, daughter of Mr. and Mrs. George West. Friday afternoon Mrs. R. J. Din- ning and Mrs. Nelson Updike will again receive, but in the eyening their g:cu will be taken by Mrs. C. W. vage and Mrs. Gould Dietz. Mrs. Dietz has secured for the Friday evening program a musicale by Miss Emily Cleve and Mr. Martin Busch. Saturday afternoon Mrs. Edgar Allen and Mrs. T. F. Stroud will have charge. In the evening, however, the entire board with their wives will hold open house and ldpro ram which the men have prepared will be given. The Rev, E. D. Hull of Hanscom Park Methodist church, assisted by his choir, will hold a vesper service at 3:30 éundly afternoon. The inclement weather has prevent- ed a great many who are interested in the work of the institution from attending, but each day some friends pay a visit to the new quarters. The number of old people has reached ecighteen and more are arriving every day. Rooms are provided for forty persons, Miss Woodard’s Dance. ' Miss Clare Helene Woodard is iving an informal Hallowe'en dance or forty couples Thur:dfiy evening. at the E. W, Nash home, Mr. Kremer Bain of Butte. Mont, who is at the Fontenelle for a few days, will be one of the out-of-town guests. The affair promises to be most enjoyable. Social . Mrs, Iph A, Newell and son, have gone to Minneapolis weeks' visit, d Mrs, A. V. Kinsler left evening for New York, Dr. and Mrs. I. C. Wood expect to go south for the latter part of the winter. Mr. and Mrs. Wayland Magee, who motored to Chicago ten days ago, have returned, shipping their car. Mrs. Walter T. Page is suffering from an attack of tonsilitis, On the Calendar. St. James' Orphanage Sewing club will meet Thursday at 2 o'clock with Mrs. Nancy Conley, 724 North Thir- tieth street. Wichita Bachelor Dies at Age of 106 Wichita, Kan,, Oct. 24.—John Muh- leine, 106 years old, a native of Ire- land, is dead at a local hospital. He was a bachelor and it was rumored that he had considerable buried on his farm near Clearwater. He often remarked that he hoped to live to the n{e of 116, the age both his parents attained, he claimed. money | | | The members of the club are: \ | | HERE he lies in the cool, dark floor of the won- derful sea, around him the waving flowers of the ocean depths and the strange fishes dart- ing here and there. Gazing at the still features. the closed eyes, the fabled mermaids gather in pity for the life so sud- denly snuffed out. may bear him away to a kingdom of their own that Perhaps—who shall say?—they we poor mortals know not of. teaspoonful of salt, one-half teaspoon- ful of curry powder, and one-eighth of a téaspoonful of paprika. Pour on one and one-half cupfuls of liquor gradually, while stirring constantly, and bring to the boiling point. Add oysters and seasan with one teaspoon- spoonful of lemon juice, ten drops of tabasco sauce, and with salt to taste. Serve on unsweetened wafer crackers. ' Brown Bread Sandwiches. Mix and sift one cupful of rye meal, one cupful of granulated corn meal, one cupful of graham flour, three- fourth of a tablespoonful of soda and one teaspoonful of salt. Add three- fourths of a cupful of molasses and tow cupfuls of sour milk. Fill but- tered one-pound baking powder boxes two-thirds full of mixture, adjust but- tered covers and tie down with string —-otherwise the bread in rising might force off the covers. Place boxes on a trivet in a kettle containing boiling way up around molds. Cover closely and steam one and one-half hours, ad- ding more boiling water as. needed. Remove from molds as soon as taken from water. See to it that baking powder tins do not leak before using them for steaming brown bread. One and one-third cupfuls of sweet milk or water may be substituted to this recipe for the sour milk. Cut browr bread in thin slices crosswise and worked until creamy. Put together in pairs with slices of crisp cucumber marinated with French dressing be- tween. Priscilla Popped Corn. Pick over popped corn and measure; there should be two quarts. Put two tablespoonfuls of butter in sauce- pan; when melted add two cupfuls of brown sugar, one half a teaspoon- ful of salt and one half a cupful of water. Bring to the boiling point and let boil sixteen minutes. Pour over corn gradually, while stirfing constantly, until every kernel is well coated with sugar. Grandma’s Cake. Work one-half cupful of butter until creamy and add one cupful of sugar gradually, while beating constantly; then add the yolks of five eggs and one whole egg well-beaten. Mix and sift one and three-fourths cupfuls of flour, three and three-fourths tea- spoonfuls of baking powder and one fourth of a teaspoonful of salt. Add alternately with one-half cupful of milk to first mixture. Turn into a buttered and floured cake tin and bake in a moderate ovén fifty min- utes. Remove from pan to cake cooler, cover with mocha frosting, and sprinkle with Jordan almonds. Sweet Cider Punch. Mix one cupful of sweet cider, one cupful of grape juice, one-half cupful of grapefruit juice, two tablespoon- lemon juice and two pint bottles of mineral water. Add sugar to taste, and pour into a punch bowl! over a large cake of ice, Serve in punch glasses. Many think a few gratings of nutmeg an improvement to this punch. Two._pints of water may be substituted for the mineral water. Sour Cream Dressing. To one cupful of sour cream add one egg, slightly beaten, one-fourth cup- ful of vinegar, two teaspoonfuls of salt, two teaspoonfuls of sugar, one teaspoonful of mustard a% one- eighth teaspoonful of peppek, thor- oughly mixed. Cook” in double boiler, stirring constantly until mix- ture thickens.—Woman's Home Com- panion, The United States Pub- lic Health Service Asks Do You Maintain a polluted well and then e Cereal Breakfast Foods people have realized 'the value of ground grains cooked slowly with wa- ter. Porridge in some form is a standard article of diet back through the centuries; and our modern break- fast foods are direct descendants of the more primitive porridges. Now, as formerly, we grind the grain though our methods are slightly more modern. The ultra-modern or “ready- to-eat” cereal represents merely one more step after the grinding, namely final preparation for the table, We all appreciate the value of the wheat grain as flour; but in these days of simple breakfast we are apt to over- look the value of our ordinary cereals. They contain all the foodstuffs in a concentrated form, they are easily | prepared, and they are cheap. As ar as food value goes, there is a striking similarity among the. differ- ent kinds of grains. As was stated in the talk on protein foods, all forms of protein are not equally nourishing, and the protein of corn- meal is not as satisiactory as some forms; however, in a mixed diet, corn- meal is very valuable because one gets so much food value for a very small sum of money. Oatmeal leads in amount of mineral matter, which is so valuable. All of the grains contain more mineral matter if the hull is rnly or entirely included in the inal product. In the purchase of cereals, we have two problems. We must choose be- tween the cereal which requires long cooking and the one which is ready to serve; also we must choose whether we will buy bulk cereal or package. As to the first question, we pay less money for a breakfast food which requires cooking, and we obtain a product which is possibly more easily digested. With a fireless cooker, the roblem of the necessary long cook- ing is' solved. We must, however, give credit to the ‘“ready-to-eat” | cereal variety, ease of preparation and, in uener;l. more flavor. i s to gh‘e‘ second question, we generally wei uniu't&m of the package against lfu \ Home Gconomics D Gdited by Irma . Gross i From the beginning of civilization S « Central Co-operation Readers are_cordially invited to ask Miss Gross any questions about household economy upon which she may possibly five help- ful advice; they are also invited to give suggestions from their expe- rience that may be helpful to others meeting the same problems. cost. Still it is only fair to admit that any food cooked as long as cereal, is thoroughly sterilized before it reaches the table, no matter what its condi- tion before cooking. In using package goods it is cheaper to buy.a half dozen or a dozen packages at one time, if the size of the family and the frequency of use of cereal war- rants laying in such a supply. In preparing cereals, the general rules are as follows: Two parts water to one part flaked cereal, such as rolled oats. Three or four parts water to one part granulated cereal, such as cream of wheat. 3 One teaspoon salt to one quart wa- ter, ' Shake cereal slowly into water which is rapidly boiling, Use upper art of double boiler over the direct lame, Cook until mixture thickens, then place vessel in lower part of double boiler, which is half filled with boiling water. Cook at least forty-five minutes, so that starch grains may be made more palatable and digestible. A pleasant variation is to add a few washed and chopped raisins, dates or figs to the cereal about five minutes before serving. The uses of left-over cereal are many and varied. In fact, to my mind, “left-over” cereal dishes are worthy of special preparation. The simplest use is to cut molded cold cereal into inch slices, dredge with flour and saute to a golden brown in a little fat. Serve with syrup as a luncheon or sup- ?cr dish, or it may be substituted or potatoes or macaroni at dinner, Cold cereal ml{ be used to thicken soups in place jof rice or barley. [dd a little sugar to the cereal while vy e artment D -~ Domestic Stience Department High Sckool + with sugar and cream as a esert: hot oven. Cereal Muffins. 1% cup flour. 1 teaspoon salt. 3% cup cooked cereal. 1 or 2 eggs. 1 cup milk. 2 tablespoon melted 3 tablespoon baking butter. powder. 3 Sift dry ingredients. Beat slightly, add milk and cereal. n)uffin Atins in a hot oven for twenty: five minutes, A more delicate muf beaten white last. Cereal Griddle Cakes. 1 cup cooked cereal. l4teaspoon salt. 1% cup hot milk. 2 eggs. 34 cup flour. 8 tablespoons melted 3 teaspoons baking fat. powder. Mix as cereal griddle. Hallowe’en Spreads it Deviled Oysters. (All measurements level) Put one pint of oysters in strainer, ing the water. shell which adhere to tough muscle. Strain liquor hot, mold in cups with fruit and serve simple Pile up slices of cold cereal with | grated cheese between, brush over with melted - bytter and brown in a egg Com- bine mixtures, adding liquid to dry, add melted butter, and bake in greased fin is made by separating the egg yolk and white. Add yolk to milk, fold in muffins, Bake on a place over bowl, and pour over one- third of a cupful of cold water, reserv- Carefully pick over oysters, taking each one separately in the fingers, to remove any particles of i readily agree, but never before have we, or any other store, dis- Put oysters in stewpan and cook until flump and edges begin to curl slight- y. through cheese- complain about the undertaker’s bill? F Think screening is too expensive and then blame your malaria on the climate? Insist on sanitary cigar fattories and then use a public cigar cutter? Carry a fine handkerchief and then forget to cover your mouth when you cough? tul of Worcestershire sauce, one table- water, allowing water to come half| Pe spread very sparingly with butter,;= A Stmple Home-Made Remedy that Gets at the Cause. Thousands of people normally healthy | in every other respect, are annoyed with | & persistent lunmsron bronchial cough | year after year, disturbing their sleep | and_making life disagreeable. It's so needless—there’'s an old _home-made remedy that will end such \a cough easily and quickly. Get_from any druggist “2% ounces of Pinex” 150, cents worth), pour it into a pint bottle ‘and fill the bottle with plain anulated sugar syrup. Begin taking it at once. Gradually but aure]x ou will notice the phlegm thin out and then diuinelr altogether, thus ending & noufi that you never thought would end. It also promptl{ loosens a dry or tight cnu;ih, stops the troublesome throat tickle, soothes the irritated membranes that line the throat and bronchial tubes, and relief comes almost immediately. A day’s use will usually break up an or- dinary throat or chest cold, and for bronchitis, croup, whooping cough and bronchial asthma there is nothing better, It tastes pleasant and keeps rfectly, Pinex is a most valuable concentrated eoz:ound of genuine Norway pine ex- tract, combined with guaiacol and is used by millions of people every year for tll:mt and chest colds with splendid sults. To avoid disappointment, ask your druggist for “215 ounces of Pinex” with full directions and don’t accept anythi; else. A guarantee of absolute satisfac. tion or money vromptly refunded with this preparation. The Pinex Co., Ft. Wayne, Ind. Fluffy Hair with JAP ROSE The wonderful “Sunday Morning Bath® OAP Removes all excess hair oil invigorates the scalp an leaves the hait' clean, soft and pretty. Delihtflly pertumed with th fra. innce roses. Unequalled for bath and general toilet use. Use but little—It’s all lather For Free Sample Write James S. Kirk & Co, Dept. 354, Chicago, U. 8. A. 1224—Ladies’ Ring 7 fine diamonds set in platinui band of ring is 14k solid gold. . 278--Diamond R 14k solid gold Lot tis “Perfection’ mount- ing... $1 a Week. Open Daily to 8 p. m., Saturdays Till 9 Call or write for rated catalog . 908. Phone Douglas 1444 and our sal man will call. THE NATIONAL l‘ OFTI CREDIT JEWELERS BROS&CQ All that sclence lef. And Friend" to alleviate ggist, and All that love can give—for cheer. can give—for re- sclence has contributed “Mother's pain and render ald preceding, and at confinement, to assist nature in preparing for rapid recovery and assuring the mother and child per- fect health. It Is easih lied by any- (a‘?gr free book ddress ) —as many THE HIGHEST QUALITY SPAGHETTI 36 ge Recie Book Fee SKINNER MFG.CO. OMAHA, U.SA VARGEST MACARONI FACTORY [N AMERIA: FRY=% | \ | played so many pretty, yet prac- tical, shoes as we are showing this season, at— Nifty Novelties Boots WE HAVE shown some very handsome shoes in thé past ladies in the city will $5 and Up