Omaha Daily Bee Newspaper, December 13, 1916, Page 10

i i ' f { C. N. Diets Louls Meyer J. W, Grittith Forest Richardson George W. Holdrege Windsor F. Megeath Vi Missew— Misses— Marian. Towle Molen Eastman ¥ W bl ‘ urday evening, December 307 have al- ) ul 13 i 9 Mr, and Mrs. E. L. Burke, Mr. and " cil Bluffs has sufficiently recovered " the heh ttle, but now of Omaha. 10 December 12, 19186. One of the largest social events of the day will be the reception given by the trustees of the Unitarian church for their new pastor, Rev. Robert French Leavens, and his wife this evening at the Metropolitan club | house. The lower floor of the club building, including the small dancing hall and the dining room, will be the scene of the affair, and decorations of pink and white will be used in the dining room. | Three hundred church members and a few of their friends have been invited ‘¢ welcome the new pastor and his wife. Rev. and Mrs. Leavens came from Fitchburg, Mass., about October 1 to take charge of the Omaha coggregation. The new Unitarian church, for which the cor- ner of Harney street and the Boule- vard has been selected as the site, will be erected during the postorate of Rev. Leavens. From 8 to 11 this evening the re- ception will be held. ~Assisting throughout the rooms will be some of the members of the board of trus-| tees, members of the congregation and the Junior club. In the receiv- ing line will be: Rev. Mr. and Mrs. Robert French Leavens, Messrs. and Mesdamen- George W. Holdregd, Charles W. Russell. Willlam Baxter, Those who will pour tea are; Mesdames— Mesdames— Thomas L. Kimball, Grant Parsons, C. E. Stebbins, John McDonald. Willlam A. Smith, Robert Hollister, Arthur D, Smith, H. L. Akin Willlam Newton, Entertain at Tea. Mrs. George Windsor Megeath { and Miss Mary Megeath entertained at a charming tea at their home this afternoon from 3 to 5 for Mrs. Edgar Eugene Calvin and Miss Nelle Cal- vin, who afe among the newest addi- tions to Omaha society ¢ircles. The house was decorated in Christ- mas greens and poinsetta, but the dining room was most beautiful with a special arrangement of white sweet peas and maiden hair ferns, Pouring tea and assisting through- ! out the rooms were: Mendames— Mesdamen— W. M. Munger John Hudson John W. Towle A 1 Love Helen Ingwersen . ! \Boxes for Concert. 5 Boxes at the Brandeis theater for the concert to be given by the Yale College Glee and Banjo clubs on Sat- most all been taken. The box holders | so far are Mr, and Mrs, John Mad- den, Mr. and Mrs. Dick Stewart, Mr. ' and Mrs, Charles Thomas Kountze, Mrs. Ci E. Yost and Mr, and Mrs. Charles Metz. Mrs, Ernest Eldred Hart of Coun- from her recent nervous breakdown to plan for her breakfast for the Glee club men. Mrs. Charles Offutt, as has been announced before, will en- tertain at tea in their honor, The Yale alumni of this city will give an extremely, eclaborate dancing party for the club at the Fontenelle follow-, ing the concert. Those of the club who will not be specially entertained by friends before the concert will be ests of the alumni at dinner at maha club. the Prairie Park Club, ' ° The Prairie Park club held its pop- ular weekly dance in its club rooms | Saturday evening. Those present were: ¥ of Lincoln was recently announced | THE BEE: OMAHA, WEDNESDAY, DECEMBER 1 3, 191G. . OLD GIRL GRADS REMEMBER COLLEGE DAYS—Graduates of Wellesley snatched enough time from their jobs of being mothers or butiness women to challenge the gradu- ates of other women’s colleges to meet them on the hockey field. The picture shows the Wellesley Alumni team. at a pretty luncheon given by her mother, Mrs. Charles L. Hempel, went to Lincoln last Thursday to at- tend various affairs given in he honor by her friends there. Mrs. L L.. Abel gave a dinner for her son anc his fiancee Friday evening. On Sat urday Miss Janet Beetison of As! land, cousin of Miss Hempel, gave luncheon for her, followed/by a line shower. Thursday of this week Mrs. K, Smith will give a shower for Mis Hempel. On Friday evening Mis Agnes Weckbach will entertain a Hempel and Mr. Abel, and Saturday afternoon Mrs, W. C. King will give a]lunchtnn and shower for the bride- elect. Sorority Banquet. The Delta chapter of the Nu Sigma Phi sorority of the University of Ne- braska, College of Medicine, held its annual banquet and initiation Satur- day evening at 6:30 at the Loyal hotel. The following members were pres- ent: Mesdamen— Amelia Brandt, Katherine Hunt, Mesdames— Dr, Olga Stagtny Minsen—— Missen-—— Robanis Sisler of Emma D, Christensen, Geneva, Barbara Churehlll, Ruth Dore of Bdna Gibbs, Lincoln, Darlien Ivers Mary Sheldon, For Miss McPherson. . Miss Louise McPherson, former Omaha girl long associated with the success of the Visiting Nurse asgsocia- tion and other good works in_the city, arrived this morning from Fred- erick, Md., her present home, to he with Mr, and Mrs. Myron Learned until Christmas, which she will spend with her brothers at Masters, Colo. Miss McPherson will attend the board meeting of the Visiting Nurse association Wednesday morning and in the afternoon there will be a tea for her given by Mrs, Learned. Mrs, Herbert Rogers entertains at lunchs con at the Blackstone for Miss Mc- Pherson; on Thursday and Sunday the Learneds will take their guest out to “Walden,” their beautiful | country place. Monday will be spent with Mrs. Lowrie Childs at “Max- welton,” on the Fort Crook boule- vard, Surprise Party. Mr. and Mrs. A. Sklar gave a sur- prisc party at their home last even- ing for Miss Rose Rothkop. Games and dancing occupied the evening. The guests were: Misson— Rosa Glitasky, Hattle Foley, Fern ‘Kushrior, Messrs, — Dave Kaplan, Alex Stein, Misses— ‘Hocco Rothkop, Knther Sigal, Ruth Kushner. Messrn,— Louls Welss, Philip Bherman, Aaron Riby, Tola Kaplan, Loule Kaplan, Edward Kushner, Max Stein, Ben Richmond, Edward Ribs, Mesnrs, and Mosdames— Rothkop, Elphbaum. Thimble Club Meets. Mrs, Archie W. Carpenter enter- tained the members of the Thimble club at her home this afternoon. About twenty-five: members were present, Mrs, Carpenter has as her house guest Mrs. Sarah E. Gregory of Beloit, Wis, Mrs. Robert Allen of Chicago, who is visiting Mr. and Mrs, H. H. Allen, was also among the guests, as was also Mrs. Fred Clarke. On the Calender. Mr. and Mrs, J. E. Evans will en- tertain the Welsh society Thursday evening at their home. Adah kensington, Order of Eastern Star, will meet Thursday afternoon with Mrs. J. F. Schultz at 2:30. The Fidelis club will give a bridge and high five party at its hall, Thirty- ninth and Webster streets, Wednes- {day afternoon at 2:15. Louls Nelson, Charles Neff, t A. A. Wedemeyer, 8. M. Kent, Edward Cole, . H. Heywood, Walker, H. A. Toland, Max_Smith, E. H. Gray, W. F. Reynolds, Fred Sunder, Shirey, A, H. Olmstead, } Yos! C. A. Btrand, . Bollin, W. W, Kerr, 3. Haynes, Qeorge Ross, | . Scannell, A. G. Rodenal, | Dockeal, John Wilson, Dan O, Workben, Misses— Oph Adair, Maud Sunder, | Dr. and Mre, A. W, Fitzsimons, Tea for Sister. |- | Miss Catherine Lycke entertained | at tea this afternoon at the home of | her parents, Mr. and Mrs. H. P.| Lycke, for her sister, Mrs. Clarence Kent Maxwell of Toledo, O., who is here to spend the holidays. Decora- tions were in pink and white roses | and thirty-five guests were present. Next Wednesday Mrs. Mary Stout| will give a luncheon st the, Fonte- nelle for her granddaughter, Mrs.| Maxwell. | Cosmos Club. A | The members of the Cosmos club entertained their husbands at the home_of Mrs. Ralph Goodman. An elaborate old-fashioned chicken din- ner was served, after which an enjoy- able evening was spent at cards, danc- ing and music. Decorations were in pink and white, large bouquets of pink and white carnations being much in evidence. Those present were: Messra, and Mesdames— B, M. Gowland, V. 1. B. Greer, J ¢ C Bott, 1. W. Copenharve, F. H. Freeman, ' R. Goodman, Stark, B. P. F. F. 8. Rickard Entertains at Bridge. Mrs. William McAdam entertaied twenty guests at bridge at the Black- tone today for Miss ® Henrictta _Boursch of Chicago, who leaves for her home Thursday after a short visit with Miss Eva Dow, and for rs, Russell Fisher, formerly of tertained in Lincoln. " Miss Hazel Pearl Hempel, whose Ask for and Get marriage to Mr, George Philip Abel | The Mothers' club of the Train schoolwill hold a bazar «t the school house Friday evening. Social Gossip. Mrs. Asa Shiverick of Cleveland, who has been the guest of Mr. and Mrs. Floyd Smith since before Thanksgiving, rrl}m\cd to her home today. Mrs. Edward Johnson this morning from Chicago. Mr. and Mrs. Vincent Hascall leave Wednesday morning for Topeka, Kan, to spend Christmas with Mrs. Hascall's parents. They will return December 27. Miss Helena Chase is expected in Omaha December 22 to be with her parents, Mr. and Mrs. Clement Chase, at the Blackstone: for the holiday sea- returned {son, Several affairs have already been former Brownell Hall talented art student. Mrs: D. H. Boughton, wife of the’ late Colonel Boughton of Washing- ton, D, C, is expected next week to spend a month with Mr. and Mrs. arren S. Switzle girl and a Family Reunion. [ Mr. and Mrs. H, S, Moines arrived at 1: !\\-cck's visit with Mrs, | Mrs. & M.‘llullid y, and Mr, | . Mrs. Purvis, Mrs. Holliday and | Mrs. A, H. Nabstedt, h\rmcr‘;‘ of Chicago, who, with her hu~'h:m\f has come fo Omabha to live, will then go to Creston, Ia, to spend Christmas with another sister, Mrs. W, F. Fine- | field, and her husband. Miss Vir- ginia Holliday will accompany her mother and Mr. Holliday, Mr. Purvis and Mr. Nabstedt will go to Creston the day before Christmas NS ITTINGS | Made by Appointment | Before December 20th . Will Be Ready for Xmas | THE | Heyn Studio | 16th and Howard. Douglas 481. . Photos, $5.00 to $50.00 Per Dozen ] Purvis of Des ister, folli- N A dinner, followed by bridge, for Mis: | arranged for Miss Chase, who is a| 3 | Soup Making. | Soups With Stock. The average American is notlas friendly to the art of soup-making as is her European sister.. The reason may be that we do not care {or soups, or it may be that we lack the skill of turning out delicious squps from little material beyond that which may be | saved from the daily preparation of meals. Be the reason what it will, we must admit the superiority of the French and Hungarian cooks in par- ticular, in making many kinds of tempting and palatable ‘soups. This statement is chiefly true with regard to soups made from a meat founda- tion, called stock. Cream soups are enerally prepared in varied and de- icious ways by the American house- wife, N The food value of soups, broths and beef tea was a much disputed question some time back; and it is still a mis- understood, one.. It is a hard thing to make people realize that the “good” of the meat (as it i® so often called) loesnot necessarily mean food value, though it does mean flavor. In fact, food value and flavor are dependent u}lon two different things. The flavor of meat, which does pass into the soup, is due to the extractives, which neither give heat or energy, nor build does not necessarily mean food value, | of meat is dependent upon the protein, | fat and mineral matter which it con- | taing, Some of the mineral matter, land a very little of the protein is dis- solved out and whatever food value | there is, depends upon the quantities lof these two foodstuffs. The fact, | however, that soup contains very littlé | nourishment is no reason why it is | not a valuable part of a meal. A" warm: pleaasnt-flavored liquid at the begin- ning of ‘a meal gets the system read for the processes of digestion: and specifically, the extractives do stimu late the flow of the digestive juices From a practical standpoint, also, | soup frequently contains more nutri- | ment than it is accredited with. For at a family table some of the fat may be left on, ana if vegetables, bits of meat, ete., are served in the soup the | dish may be nourishing. [t is the iclear soup which is almost without | {food value. At a fresh air school in | | Chicago, the children are served a | thickened "soup containing ground | meat, and diced vegetables which fur-| | nishes real energy-giving and body- | | building material. The' principle of making soup is |long slow cooking to extract cvery possible bit of juice and flavor. To aid this process: the meat and bone is soaked in cold water for thirty | minutes, brought 1o a slow boil, and cooked four to six hours below the | b?iling point, ‘or for several hours in Studio Display. The art students of Fra Angelico | studio, 2123 Harney street, have been inviting their friends to a Christmas | art exhibit at the studio recently. | Water color sketches, china ware and | Christmas novelgies were on display. | ' Here's a Fine { Christmas ' Suggestion Did it ever occur to you that many a child would be grateful for enough good, pure, rich milk for a Christmas present? ‘Why not buy some Alamito Milk Tickets and give them to the lit- tle ones who need the milk. The gift will be appreciated and will be a reminder, in a substantial way, of your generosity and kind- ness. Alamito Milk is pasteurized and safe. It is rich, creamy and whole- some. Order some tickets today from ALAMITO The “MILK:WHITE” Dairy Douglas 409. | OMTE. frur1 SERVICE | | The girl who loves winter .outdoor sports will delight in the new wool )gloves, gorgeously bright in color, to | match her winter sweater or cap and 'scarf; even such unusual glove colors { obtainable. The vogue of paisley has, by the Ino tinted silk being shown to wear with combined with plain net. | Charmingly dainty are most at- tractive waists in georgette crepe and tbroidered by hand. very “loves” of ' blouses that all femininity adore, be they large or small, and with a per- fect fit that specialized clothes in- sure. | | Gloves this year seem to turn to extremes in every sense, not only in the elaborate stitchings, but in the {as bright rose, blue and canary are c | way, invaded the realnf of the blouses . Not only are collars of paisley- vhite blouses, but some of the new :hiffon blouses are of paisley colors | sther sheer materials, exquisitely em- | Personal Gossip : Society Notes : Woman's Work : Household Topics Tips on Wainter Fashions lengths, going abruptly from the | shoulder-length gloves for the sleeve- | less frock to the short glove like a man’s, which ends on the wrist with se-fitting cuff of leather in a ing shade. Heavy wmdergarments for winter are virtually eliminated by younger women these days, when steam heat and gas logs make every house warm |and snug, so orc¢ merely selects an extra heavy codt and a warm dress- ing gown, and{ among these ‘latter nothing is_quite so ‘“comfy” as a | quilted silk one. The Japanese quilt- ed robes are particularly nice. Dresses for stout women are as ex- quisitely lovely as any type of femin- | inity can possibly desire, and the as- | sortment of these clothes embraces | all manner of dress from the simplest day dress of cloth and silk to elabor- | ate creations for afternoon and even- ing occasions, as is shown by the | pleasing models illustrated today. ! - - | to the attractiveness and food value. slice of lemon, fancy shapes cut from any cooked vegetable, such as carrots, make a pleasant variety. A special | custard is sometimes cut into fancy | shapes and served in soup. TOMATO BOUILLON WITH OYSTERS. | 1 can tomatoes. teaspoon pepper- | 1% quarts bouillon. corns 1 tablespoon choppedl teaspoon celery 1 1 onfon. seed. % bay leat. 1 pint oysters. 6 cloves. . | Mix all ingredients except oysters (and boil twenty minutes. Strain, cool |and /' clear. Reheat, add parboiled oysters and serve in bouillon cups | with small crackers, i JULIENNE SOUP. | 1 ‘quart boulllon, 2 tablespoons cooked Co-operation Readers are cordially invited to ask Miss Gross any questions about household economy upon which she may possibly give help- ful advite; they are also invited to give suggestions from their expe- rience that may be helpful to othe: s meeting the same problems. || a fireless cboker. The vegetables arc | added the last hour of cooking. If a rich color is desiretl, part of the meat may be browned in fat or marrow tried out. This browned meat - is added to the soup kettle, and the fry- ing pan is rinsed out with hot water, | which is also added to the soup kettle. Beef extract may also be added for coloring or the gravy left from roast or broiled meat. A general propor tion of water is onc pint to one-pound of bone; and one-quart to one-pound of meat. Old-fashioned housewives feel that they are sufficiently accurate when they add water “just to cover.” A hind or fore-shank containing some marrow is good for soup; or & knuckle bone. Pl | To serve a perfectly clear soup as is desirable on special occasions, the clearing process is necessary. The stock should be made the day before it is to be used. The next morning the fat will have risen to the top and solidfied.. It may then be removed easily. If, however, soup must be used as soon as made: the fat may be removed by skimming and then gath- ering it up on a piece of ice held in a cloth, To clear, add one egg white and one egg shell to very quart of | Put remaining two-thirds with bone and fat in soup kettle, add water and I let stand for thirty minutes. Place on back of range or on small gas flame, | add browned meat, and heat gradually to boiling point. As scum rises it should be removed. Cover and cook slowly four hours, keeping below boil- ing point during guuking. Add vege- tables and seasoning, cook one hour | and strain and ¢ooi as quickly 2s pos- sible. Soup Thickening and Garnishes. Cooked rice, barley, sphagetti, mac- aroni, macaroni letters or. rings, noodles, or any breakfast cereal may | be added to soup, thereby adding both Only 10 GCents “"0-EAT-IT Bran Food Health Without Medicine. At Grocers 10 Cents. % cup each turnip peas. and carrot, cut fn 2 tablespoons cooked thin strips and string beans. cooked. Heat to boiling point. ROYAL CUSTARD. 3 egg valks. 3 teaspoon salt, 1 egs. Few grains nutmeg. % cup consomme. Few grains cayenné. Beat eggs slightly, add consomme and seasonings. Pour into a small but- tered tin mold, place in pan of hot water and bake until firm; cool, re- move from mold and cut in fancy shapes. Chopped parsley, a few peas, a thin 1 Waists are an_ essential of the wardrobe of today; for not only must we have these for our suits, but the vogue of the separate skirt demands an extra supply of waists and blouses for day and evening wear, for separ- | ate skirts are more than a dress con- | venience today—they are a clothes necessity, if we aim to be well dressed. ury, refinement Situated in heart of city. to all places of interest. proof. Both European plans. Tariff from §1.50. Clark bus at depot. F. M. DINMICK, IEIETY Eaally accessibi Absolutely fire- and American Look for Hotel Losses URTITI ' MOUS FOR BLOUSES™ ™~ | 1508-1510 Douglas St. 'What Wonderfully Attractive Blouses | . One Always Finds At Orkin’s : stock. heat just before serving. For ordinary purposes soup,” but if we are stric or threc kinds of meat minutes. and Jring to a slow boil, stirring constantly, boil two minutes, then al- | i low to simmer ten hrough double cheesecloth, and re- soup” is y accurate | we speak of bouillon, consomme and | white soup stock. Bouillon is made from lean beaf, consomme from two white soup stock from veal or chicken. BOUILLON. Strain 4 or & Ibw. shin beef. 3 quarts water, terspoon pepper- joram Parsley Carrot, celery, (About each.) tablespoon salt | turntp, onion cut in dice W cup mar- 1 Wipe beef, and cut the lean meat in inch cubes. Brown one-third of the | 1cat in marrow from a marrow-bone. | | and night, The marvelous new scientific bran bread food, “O-EAT-IT," quickly puts the stom- ach and bowels in perfect condition, re- | stores your vitality and renews your old- time strength and vigor by giving your sys- | tem the food it is craving. What is needed, is proper food, mot medicine; when this is supplied, constipation and stomach troubles quickly ‘disappear, energy returns, and life | is worth living once more. The new pure bran food, “O-EAT-IT," comes baked, ready to serve, in crisp, toast- ed slices that keep fresh and tasty indef- initely—made from a combination of wheat, with @ large percentage of rich zolden bran | and the conrse parts of other grains added. | It takes the place of all kinds of old style morning, noon d bread and breakfast foods, and supplies the stomach an bowels with a coa constipation and indigestion Wonderful for growing children. known Rockford physi considers "0 “AT-IT’ for all mandkind. * most good grocer: receipt of price. Address 183 Studebaker Bld; impossible. A wel a_re: EAT-IT" the O-EAT-IT Chicago, Il Co., are always to be season, send for take advantage with entire satisfaction. CD.PEACOCK JEWELERS ESTABLISHED 1837 State 6 Adams Streets CHRISTMAS GIFTS of distinction and individuality and pleasing variety at PEACOCK'S “The Gift Store” If you are unable to visit the store in person this Christmas illustrated Shopping Guide. Itis a convenient method of Christ- mas shopping which thousands found in wide our 224 page of each year CHICAGO than a dainty new Blouse? EFor her gift this Xmas, what would please her more * We've just unpacked a large shipment of highly attrac- tive Blouses, and to say they are “different” expresses it too mildly. ‘You'll want one of these Blouses, if not for a gift, surely one for your personal use. The values are as tempting as the styles e ample bulk that makes writes us that he food blessing is for sale at 10¢ or sent prepaid on $3.95, $5, $6.50, $7.50, $8.75, $9.75 ¥ $22.50 Our Ten-Cent Roll Bread is different in fla- vor from any other bread. Loaf of Hard It is baked We strongly anywhere. for ten cents. U. P. Steam because we feel we are offer- ing the best ten cents’ worth of pure, quality bread found The largest loaf of quality bread found on the market electrically =% recommend it T ST T Baking Co. Y