Omaha Daily Bee Newspaper, November 22, 1916, Page 8

8 THE BEE: OMAHA, WEDNESDAY, NOVEMBER 22, 1916. — = Personal Gossip : Society Notes : Woman’s Work : Household Topics 6 Business Man | Who Changed | Edik —%7 Lo H Cross <l ¢ | Jeience Defrartment Contoal High School By JANE M'LEAN. A tired business man to me always | November 21, 1916. When the Board of Ak-Sar-Ben Governors added a grand masquerade A tremendous | Mesdames A. Eisler, J. Spigle, M. Newman and Jule Schonberger, e to use one egg and one tablespoon amount of fur is |meansa jaded type of individual who | Custards | of cornstarch to two cups of milk. ~ Wednesday afternoon at 4 o'clock to ~/ents, ball to the usuai calendar of carnival festivities they “started something.” varyonc present so paiently enjoyed himseif that cthers have been moved to follow their iead. The question as to whether the Junipr club will have 1ts first party ot the season at Thanksgiving time a jancy costume affair is. still pending. At a noon meeting some time this week the officers and board of direc- tors will decids the question. b In the meant.me, however, about fifty of the younger set will frolic at the masquerade dancing party which Miss Dorothy Bingham is giving at *he Metropolitan club house Satnrday evening. | Hovering around in the distanc: ! tnere lurks another event whicli ‘n view of present ‘nterests we are in- clined to forget. This is the big ex- clusive Mardi Gras ball which tie Omaha club announced when the suercury was flirting with the 100 de- gree mark. The‘ date was set for Mon- dzy, February 19, 1917, Followins the dance, masques will be removed for the midnight supper. For Collegiate Alumnea Head. Mrs. Gertrude F. Martin, national executive secretary for the Associa- tion of Collegiate Alumnae and for- merly dean of women at Cornell uni- versity, spent a few hours in Omaha today enroute to Lincoln and was entertained at luncheon at the Uni- versity club by Mrs. H. E. New- branch, local president; Miss Euphe- mia Johnson of Brownell iss Myrtle Roberts of the vocational bu- reau, Mrs. Philip Horan, members of the executive committee and heads of departments. rs. Martin is a pioneer in the work of vocational guidance and it is along these lines she will talk local alumnae in the south dining room of the Hotel Fontenelle on ac- count of the Fine Arts lecture there. Wednesday evening there will be a dinner at the Fontenelle given for Mrs. Martin, at which covers. will be placed for: Mesdames— Mendames— H, E. Newbranch, Karl F. Adawps Walter Abbott, Burton, . F. Crook, Phillp Horan, Missos— la Johnson, Cella Chase, Wallace, Besa Dumont, Frankish, Louise Stegner, le Roberts, Jessle Towne, _Patricia Naughton, Ruth McDonald, Mary Mcintosh, Jullet Griffin, ' Roth Thompson, Hilsabeth Mitchell. Hurd-Deems Wedding. J The marriage of Miss Maud Deems, daughter of Mr. and Mrs. Robert Sherman Deems, to Mr. Vern Louis Hurd, took place this afternoon at 3 o'clock at the home of the bride’s par- Dr. Ry N. Orrill, pastor of the First Methodist church of Fairbury, Neb., officiating. The llvin# room, the ceremony was performed, was decorated in greens, bride's roses and white chrysanthemums. Master Robert Deems, brother of the bride, was ring bearer, Miss Irene ~ Mason played the Mendelssohn wed- dh‘! march, The bride wore white chiffon taffeta, draped over point lace fter a Worth model. Her tulle veil was held in place with tiny bows o | ribbon and she carried a shower bou- quet of bride's roses. A reiceplbn,followe_d the ceremony, ‘at which the assistants were: Mes- dames Fred Leader, Floyd Shepherd, ilah Fisher, Misses Mary Ammons, Florence lrzHlle, Laura Hurd. After a wedding trip in the east, the yodnr ople will {e at home in Coun- <il Bi us: atter Jus:lry 1. ! -yf-wwn guests at the ceremony Walnut, Ia.: Mesdemen— P. J. Garnett of Cleveland, 0.; Anna Townsend of Lincoln, Mastor James Harry Deems of Crote, Tea for Miss Calvin, ! In honot of Miss Nell Calvin, one of the recent arrivals in Omaha social circles, Migs Mary Furay entertained at tea at het home this afternoon from 4 to 6. About sixty guests were pres- ent. Decorations thraughout the house were in yellow chrysanthemums and in the dining room a gold basket, filled with daisy chrysanthemums, was the centerpiece for the tea table. Assisting the hostess were: Mesdames— Mesdames— Edward Creighton, B, A. McDermott, Louls Meyer, Misses— Misses— Clalre Heleno Nan Murphy, Woodard, Mary MeShane. ard, * Margaret McShdne, | Luncheon at Blackstone. Mrs. C. W. Russel gave a pretty luncheon at 1 o'clock todlé at the _ Blackstone for Mrs. John E. Burke and Mrs. George Lunt of California, who are the guests of Mr. and Mrs, “Edward Burke. Killarney roses in cluster vases were used on the table. Covers were laid for: Mendames— Mesdames— i John E. Burke, George Lunt, Edward 1. Burke, Warren Blackwell, AW, Jefferis, €. E. Johannes, G, W. Holdrege, Arthur Crittenden Clement Chase, Smith, ‘Whitcomb, ~Robert Leavens: i) i For Miss Dows. Miss Irene Carter entertained at . luncheon at her home today for Miss M Dows of Cedar Rapids, wlnls :l.hekguent -?lt Mis wa"'dcfflh ., Pink snap-dragons formed the m e ileee forwthe table and covers ~ were laid for twelve. [Entertain Musician. i ME m&ln. Walter B. Graham en- ) d [o] Seagle at lunch- Notes of Interest. Recent arrivals at the Hotel Snapp in Excelsior Springs included Mr. Robert O'Reilley and Dr. and Mrs, Beck of Omaha. Mrs, R. M. Shrum, a member of the class of 1912 of Omaha High school, formerly Miss Maud Craig, has been seriously ill at her home for two weeks and little hope of her recovery is expressed. Mrs. S. Katz left Thursday for Sioux City to spend four weeks with Mrs. L. J. Herzog. On her return to Omaha she will move into her new apartments at the Blackstone. Events to Come. St. James' Orphanage Sewing club will meet Thursday afternoon at the home of Mrs. Patrick Kelley. Regular dancing parties will be given at the Metropolitan club house this evening and Friday evening of this week. The Tulip club will hold a dancing party at Rushing’s hall this evening. The marriage of Miss Onie Krell to Mr. 'William Craighead will take lace Di ber § E;erybody Does Kitchen Work By ADA PATTERSON. “I am so tired of kitchen work. 1 hate it!” She is a pretty, blue-eyed girl, but at this moment she didn’t look pret- ty. Her cyes seemed black instead of blue, She looked down at the hands reddened by their association with hot water and the dishpan. The girl wasn't having an attack of the blues. So delicate a hue would not fairly represent her mood. * She was in the blacks, fathoms deep in them. She was pitying herself—and pity- ing herself most of all because of those reddening hands. “You're wasting time,” I told my unhappy little friend. “Wasting time? I haven't sat down for five minutes today, before this.” The blue eye flashed indignantly. “l am thinking of your hands, as you are.” “They'll all moaned. “They will,” T agreed, “if you don't thoroughly dry them. You might be doing that while we tglk. Nothing invites chapped hands a§ cordially as half drying them.” She sulkily went to the bathroom and returned with a hand towel. “And a softening lotion,' or cold cream?" [ said. “You remember that Mme. Lina Cavalieri says the best time to apply cold creanror a softening lotion to the hands is directly after you have washed them.” She made another trip-to the bath- room and came back with a bottle of rosewater and glycerine. “Now take care of those hands while we talk. Did it ever occur to u that everyone in the world does mchen work?” “How can (ou say such a thing?” That beautiful girl in the movie I saw last night? Do you mean to say she does kitchen work?” “Of a kind, she does. And it's hard kitchen work. The hardest is getting her job. And when she has got it there is a hard painstaking exhaust- ing work, the kitchen work of her oc- :n;ltion to be done every day.” 'he pulse of every girl outside New York beats faster when she hears the name “Broadway.” The girl who lives in New York knows it too well for | that. She knows its beauty is that of a night blooming flower. By day! it is a slant, ugly street, irregular | buildings, crowded with hurrying _Fcr- [ sons, most of them unattractive. This | motion picture actress has had to| thread her way through these crowds, has hafl to visit the cavern-like offices | in the big buildings, the oldest n” them as ill lighted as some East Side | tenements, She has met rebuff and | insult, “I'd rather die than make the rounds | of those offices again,” an actress said | to me. “I never know whether I am to sit there for hours, until I'm faint| with hunger, or whether 1 will bel get chapped,” she bundled out of the place as though|_ I were a tramp. Sometimes I am so heartsick and disgusted that I can't| 0 back for a week. It takes that long to get over my nausea of it.” “Isn’t that kitchen work? And when at last she has her job, which she calls an engagement, she has weeks of rehearsal in the back part of a theater, reached by an alley, The big, dim stage is a less cheerful and comfortable spot than your barn. She rehearses all day, and as the open- ing of the production nears, she works part or all of the night. She doesn't work all the time. She would be glad if she did. But, having rehearsed her own scenes, she has to sit hour after hour while others rehearse theirs. Every actress loathes rehearsals. They call it the prose of the stage, or somg- thing worse. The little girl, half cry- | ing over her red hands, hates kitchen work no more than a player hates the weeks of preparation for the play. But every occupation, be it art, pro- fession, usiness, trade, has its kitchen. The sculptor, before he puts forth his dream in marble, must | work in mud. He calls it making the ' first cast. I found a woman sculptor weary after such a day and asked her for advice to girls who wanted to be- come sculptors. 5 2 She looked at the soiled, tired hands ! said, “and let a man work for them!”| Pt et scar Seagle at lunc _con Sunday. Mr. Graham studied with . Seagle in Paris. Guests. p * Mr. and Mrs, Jule Schonberger fand, Ore., who ‘are visiting honberger's mother, Mrs. Y. er, a number of informal ,beingsgivzn. Friday aft- J. Berkowitz and = Mrs. THE HIGHEST QUALITY ~ SPAGHETTI | . 36 Age Recpe Book Free ’e’wntine;‘l’ at Mthe 1 erkowitz for Mrs. ‘Prizes were won by | SKINNER MFG.CO. OMAHA, U.S.A. ! ‘fuunnmmwmmw L (o ] ', to be worn on all occasions this season m;d as a result comes this pcarf of badger fur, which winds about the shoulders and the waistline twice. Of particular note is the “cuffed glove” with its odd d | ;design and edge of | i fur. The tall hat of tan velvet is also { fur trimmed, the as my little friend in the sunny|= kitchen had looked at hers. | “Tell them to get married,” she! Adviée its height. / e to the Lovelorn By Beatrice Fairfax A Boys' Allowance. Dear Miss Falrfax: Having helped me In the past with your kind advice, I am again secking your ald. I have a boy sixtesn years of age who Is earning $40 & mouth. His carfare I 20 cents a day, and then I allow him lunch money, Now and then we have arguments as to how much he should bo allowed for himself, So we have decided to abide by your decision. will you please lot this matter have your full attention, and you will greatly obilge —A STEADY READER. I bave discussed this situation with 4 particularly bright and promising Jad who is about your boy's age. His mother allows him a dollar a week for spending money. He buys his own neckwear, gloves, etc., and pays for such pleasures as skating in winter and occasional trips to the ocean for a swim in summer. This lad works hard all day for a smaller salary than your son’s and takes courses at the Y. M. C. Arin the evening, so you see the feeling of manly independence his mother's faith in him engenders is not making hu’ny a spendthrift or a foolish little “sport’ —instead it is arousing his ambition. Try the same method with your boy. You Owe Her an Explanation. Dear Miss Fairfax: About four months ago I was introduced to a young lady whom I learned to love dearly. We attend- ed a dance, and during the evening I left her to go with some friends. When I came back she had another gentleman friend who danced with her the rest of the eve- ning.\ I thought I was not wanted, so I let him take her home. Do you think my behavior could be questioned? I love the girl dearly and would like to regain her triendship.—D. K Probably it was pique at your leav- ing her which caused this girl to flaunt her conquest of the other man. But that did not mean that she wanted you to humiliate her by leav- ing her fairly on his hands for him to escort home whether he liked it or not. An apology and explanaton are due her. octor On Earth—"0-EAT-IT" Ask Your Grocer “O-EAT-IT" is a new combination fully baked, ready-to-eat, pure, delicious, nour- ishing bran bread food. Its erisp, tasty, toasted slices keep indefinitely—made from rich, golden wheat-bran and other cereals, “O-EAT-IT" takes the place of all old-style bread and breakfast locdn,lmeint of price. Addre: brain morning, noon and night; g Boys! Get a Pa ir NO STILTS O FREE Some of the greatest fun a boy has is walking on stilts, Remembering this the Alamito Dairy has arranged to give a lot of Omaha boys a pair of the famous “Hi-Lo” Stilts. Here’s the Easy Plan Save 100 Caps from Bottles of Our Special Jersey Brand Cream or get us oné new. customer who will buy $1.00 worth of tickets for this brand of cream. Present the Caps to your nearest grocer or bring them to our office or report the new customer to us and you get the stilts. \ THIS OFFER HOLDS GOOD UNTIL JAN. AFTER THAT DATE. blood, nerves and growing children, and insures freedom from constipation and indigestion without the aid of medicine or any added expense of living. Phy- sicians heartily recommend it. For sale at all grocers, 10c, or sent prepaid on '0-Eat-It Co, Stud of “Hi-Lo” Stilts 1 WILL BE GIVEN AWAY THE “MILK WHITE" Mmh’ All coupons out will be redeemed. Cackley Bros. -2 Cedar Brook Whiskey Ful O, Sfifififis | Yellowstone Whiskey Sunkist California Wines, per quart Free coupons for genuine cut glass, decanters and dinner sets. MAIL ORDERS FILLED PROMPTLY 8-Yrs. Old DAIRY 50¢ The Old Reliable Liquor House 16th and Capitol Ave. | goes to the lightest of musical come- | dies and is amused for a brief space of time, and who wears a perpetually weary expression I never knew that Clyde was that ;kmzl of a man until he married. It's | strange how men develop these unde- | sirable traits as soon as they feel that they can be natural. 1It's like the re- | version to the primitive that we read about in sociology. Even I, and I | am rather hard to deccive, never sus pected Clyde of stodgy qualit Father used to say: | “Yes: I like Clyde; he's a good fel- low. Of course, | don't think he'll | ever amount to a great deal.” | And then it would be my cuc to | | lbccomr indignant and to ask what he ! meant. That was when [ was rather | young. Clyde was paying me a great deal of attention and bringing me a great deal pf very good candy. 1 discovered that 1 didn't want Clyde when he began to make love to |me. That changed everything and | Clyde went his way and I went mine. Then 1 heard that Clyde was to be married, | “Such a nice girl,” people said, “and o so well suited to him.” And I just| s | . f hol hity t old wing { kept still, because I knew that if she,“olfi: eixa twfl):ggs:bls“tietzt‘gi "’f‘,fi;‘g | were suited to Clyde she would have Xmount maykes two rather large serv- arrangement to be a different type of girl from me: | jngq : And now Clyde is married. He and : $ £ ing | 5 accentuating | the “nice girl” live in a/little apart- Diteetionailyypreprengbakcd cis | ment up on the Palisades somewhere. | The nice girl thinks it is the sum and | substance of her life to cook three |meals a day for Clyde, and every | night she darns stockings on one side of the table and he sits in his slip- | pers with his coat off and reads the paper. They never go anywhere. Clyde is always too tired. They will fortably, for Clyde is one of those who makes money and saves it. Some girls don’t require anything more. I really believe that this girl is happy. Perhaps she should be. “Well, Clyde is married, and has a nice girl,” father said the other evening at dinner. “Yes” she makes him a good wife,” mother agreed. “Yes, it must be thrilling to live with Clyde,” I observed loftily. “Of all the stagnant kinds of existence, commend me to a life of three meals a day with Clyde.” “Why Anne,” observed father, sly- 1y, “you’re not jealous, are you?” And 1 just kept still. How was he supposed to know that I might have married Clyde? / : | . Although we have fallen into the| Heat milk in the double boiler. Beat always have enough to live on com-; habit of considering the dessert at! | the end of the meal a “something cx- tra,” many of our sweet dishes ha\‘c} | very high food value and should’ ak | | ways be taken as an integral part of | the meal. Of the many desserts| | which have high food value, custards ! lare particularly desirable because | | they are easily prepared, easily di-\ | gested and may be easily varied, so that we have several different des- erts from the one basic recipe. As to food value, an ordinary serv- ng of custard equals in heat units | two small potatoes, or two slices of 1 bread, or a serving of macaroni. Since custards are chiefly eggs and milk, they contain the very valuable body building foods so especially neces- sary to children and invalids. If a young child does not like milk plain | it is quite possible to induce him to take the food in the shape of custard.| Whether custards are baked or| cooked in the double boiler the same proportions of ingredients are used. | To one cyp of scalded milk allow one cgg, two tablespoons of sugar, one-eighth teaspoon salt, one-quarter teaspoon of vanilla. Instead of one tard: Beat egg lightly, add sugar, milk, salt and vanilla, Strain into a| baking dish or individual custard cups and bake in a very moderate oven about one hour. To test if done insert a knife into the custard. If the blade comes out clean the custard is done. The only secret of a success- ful custard is a low temperature. If| one is using the oven for other things requiring a hotter temperature the custard dish should be set in a pan of hot water. Coc” 4 Cystard—Mix as above, re- serving vanilla (no straining is net-| essary), and cook in a double boiler until the mixture is just thick enough to coat a spoon. Add vanilla at the end. It must be stirred constantly and the watemin the lower part of the utensil should be simmering rather than boiling. If, in spite of all one’s care the custard should curdle, it should be poured into a bowl! and beaten vigorously with a Dover beater. This treatment will usually make it smooth again, Use of Cornstarch as Part of the Thickening—For a cooked custard when eggs are as expensive as they are at the present time, it is possible has, for nearly been nationally ~ f venient to visit the PEACOCK'S Gift Store.” Discriminating Christ- turn to Peacock's for pifts which are distinctive and out PEOPLE OUTSIDE OF CHICAGO who for any reasons do not find it con- | 2 make Bift selections with complete sat- | 1 isfaction through our 224 paje illustrated | p Shopping Guide. Sent postpaid on request. CDPEACOCK | | 4 State & Adame Streots | CHICAGO | four score years, known as “The store in person may egg lightly, add sugar and cornstarch stirred to a smooth paste with one tablespoon cold milk. Add mixture to milk and cook as above. A corn- starch custard is less apt to curdle than a straight egg custard and is very satisfactory in flavor. Variations for Custards. Chocolate Custard—Add one-half ‘tablespoon grated chocolate or cocoa to one cup milk. With baked custard the chocolate may settle to the bot- tom, but cooked chocolate custard is very satisfactory. Caramel Custard—Put two table- spoons sugar in a pan, stir constantly over fire until melted to a syrup of light brown color. Add gradually to milk. Use same amount of sugar ex- tra as for plajn custard. Caramel Sauce for Plain Baked Custard—One-half cup sugar, one- half cup boiling water. Melt sugar as for caramel custard, add water, simmer ten minutes, cool before serv- ing. Coffee Custard—Scald milk _with one tablespoon ground coffee. Strain and proceed as above. Floating Island—Allow three eggs to two cups milk, or two egg yolks and one tablespoon cornstarch. In either case reserve two egg whites. Prepare a cooked custard and be- fore serving make a meringue of the egg whites and two tablespoons pow- dered sugar. Put the meringue on the custard’ in spoonsful to .represent islands. Garnish with chopped nuts, cherries, tiny candies, cocoanut, etc., or springle lightly with cinnamon. Fruit Custard—Pour cooked cus- tard over fruit arranged in a serving dish. A meringue may be used on top if desired. Peaches are particu- larly nice, or banana and pineapple mixed. Slices of stale cake or lady fingers may also be used as a foun- dation, Persons who've tried every make of ‘bread have now found the one loaf which perfectly sat- isfies them— Hard Roll Bread Insist on this label and accept no substitute. The crispy crust has that rich golden brown color which always shows the qualities of a good loaf of bread. 10c at your grocer’s U. P. STEAM BAKING CO. Advertisiné is the pen- ‘dulum that keeps buy- ing and selling in motion QUALITY PRODUCTS . ARM Robt. Budatz, Mgr., Ordera Whole Star Ham from Look for the Blwe and Yellow Oval Sign on your dealer’s steve freat. THE HAM WHAT AM In the Stockinet Covering An exclusive Armour feature. - Patent applied for. One of Armour’s Jalbesd The famous Armour cure imparts to Star Ham all the high qualities of taste and flavor; smoking in the Stockinet Covering retains all the goodness. The're- sult is the ham that sat- isfies—the last bite as good as the first, OUR S COMPANY LI Your Dealer Today