davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
HOMEMADE YEAST.
TIE BEST OF ALL.

II IS n matter OF regret that yeast Is so seldom
made In the family. Nothing Is easier to prepare or
more certain Of success, II SYSTEMATIC methods are en-
forced nhapply. yeast /, one OF those things that
cannot b." made b. noppN go lucky methods. and for
this great deal Of domestic yeast proves a
failure. Now that househccpers are learning to be-
mcthodIc In their housekeeping there IS no reason
Why homemade yeast should not be- kept on hand In
every household. It Is svecter. better and more
con, onlcnt than Yeast which is purchased At the
eroccr's. and which must be- obtained frequently in
order to be assured that It Is fresh.
IN the preparation Of yeast, absolute cleanliness
Of all the ucn.ii, used is necessary For
thl, reason 1t /, better TO prepare tic yeast In Il
porcelain lined saucepan and set It TO ~c in stone
pot The best yeast for family use will keep 70,
| two months in the winter and I'm the summer also
II kept in a good refIiccraror To make This,
IRE out a cuIful of DRY hops. pour pint Of boiling
water them. and let them simmer in II porcelain
saucepan for twenty-five mirutcs. The saucepan
should lie kept for this special purposc. a. 1t VIII
be strongly mprrgnai'd with tn" flavor Of hops
as 10 ruin any other dish cooked in it. strain the
boiling hot hop water over pint Of hot he'd
potatoes. stirring il in gradually. Add cup 81
sugar. Il cup Of ALT and cup oil r""i. nN@i J."
gcthcr. Bcat hi. mixture thoroughly 80 a, To re
move all humps. II j. just rs well I" mix IN" Dry
ingredients with The p'tatoe' before pouring on IN"
add four quart, %, boiling water. Ict th, mlNiur,
stand till 1t /, b'r'!' blood vnrm. Ih'n nid a e21d
once been started GTDccr'~ yeast l. ne'd"d ~"
cup, Of VIII he sufficient to e'aii q new hatch ana
should he saved each tine FOR MS purpc'e. sci TIE
ycnst oyc- night lehind the stove or In some place
where II will lc kept M uniform temperature OF
about degrees. II l. nj strictly necessary mat
I'M, temperature should b. maintained all night,
but il IS desirable that Tho yeast should b" Kept IN
quite a warm place lor at least six hours in order
10 start he fermentation. TIE yeast should re
carefully covered after II /, SGT 10 rise. and in winter
II should De wrapped about wiki warm cloth ana
thick aew4papci,. If nothing else J. convenient. IN
order to keen I'm the heat. In ID" morning the yeast
shonh be wei covered with beads II foam Feat II
well and lei II rise twelve hours longer. beating u
snvrraI ,me, when II is rv3fv f. PIT AWAY u
should b. - thick mass Of white foam. Put II IN
two stone jugs holding a gallon each. ara Ur th'
cork. down with string, fof week two When
Won NC thl, yeast Yen will need Only tep oniul
of salt for four ldv"s 81 bread.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
LOOKING YOUNG AND HAPPY
HOW TO WARD OFF WRINKLES.

Kate sarborn In The ChatauQuan.
We do not need to wrinkle our foreheads when
faces into crooked bowknots IL gaze at something
passing 10 the be- srG Semnda S this bad habit
read for five minutes some exciting o.
tragic poem before the glass and watch Your Own ns
wrrkling resembles (when place handglass on
table and look down upon the ZINES ana iurr , -
the diagrams crisscrossns pattern shs rs rso,ss1
amazed and could have cried when nrst iea he
this | found that even when arranging my back
hair brushing my teeth or fastening oarss OF =.
Lutloring boot mnde all sorts 0, uhheces,ary srs
maces. and threading needle II i'ue tfouO'e'0"s'
prIa' wss N NcvY"rk CITY when disturbed by the
Of my S ana rR sis S
eradicated by a process called facial steamins
in and S soft h: % cs and
pieasant not q strrootypcd. smile.
asked her she had other secret for such iairs
ness and freshness. and she told me her methods
willie was being treated. .,., -
rubbed gently into the pore, and the ANA! polishing
w s n soft m and TS" ~ R regularly
was obliged to run from Northern winter; AZ dinner
my hostess exclaimed Why, Kate! what have YOU
av Es"S ou The maaames sio S the best
said will not crafty nv enemies by looking old ana
worn through worry. / had dishonest partner who
had stolen $4,000 from me; found !, out and tier:
ionged to cry my eyes out and kept myself awake
anticipating the worst result But, no, Indeed This
would never do. / bathed my face In hot water.
rubbed In the cream. had my maid shampoo INV haie
and rub the ache out OF my head. Then determined
TO forget nv trouble and 81 to sleep. Each morning
tool the greatest plins with my personal appssran,cs;
his dishonesty tell my looks. went into court
blooming. with confident smile, ana won the CASE
And / am doing better business than ever There
Is an important lesson for many women.
One Of nv friends who seems TO have gained tne
secret OF perpetual youth and good spirits said to M
lately Do you notice always put on my sweetess
most unr,,i,led expression when I'm IN great nurIy
ar est caught In crowd thing detest, oe w'esse
want 10 look worried because most osne IS "oS
| look SO IKE crazy ttghts IN the leust craaSl
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26

the fashion OF the MuscAdine in centlcmen's dress
marked difference between the Empire fashions
Of to-day and those OF 1912 is the fulncss Of the
skirt. The old Empire fashions very scant
and short enough show the ankles The
ones long, barely escaping the ground In front
Gowns for dress occasions during the summer Will.
II is thought here, be far more Influenced Nv En-
pre fashions than hy any 1870 fashions which
new style. however l. neither the on" nor III"
other. 1t takes It's points from both The huge
width OF shoulder. the slipping shoulder seam Of the
1880 fashions. are REFINED. with the short waist
and iewced trimmings and ea,uy materials Of the
Empire style.
one OF the dainticst materials for elaborate
is the Grape, which comes I'm variety Of the
most fascinating colorS. The m1uve colorS III
Grape lose all their hardness and take the soft
bloom Of the cattleya or the pink pctunia There
are the loveiest pansy shades to be found III ties"
! grapes. The pale yellow tlnts include all coors
from cream-white up to the deep buttorcup yellows
such as Spanish like to wear with their
black laces. The dress illustrated Is a charming
type OF the modified Empire gown. 1t Is made OF
Grape in the pale yellow hue called bic DOR and
Is finished around the bottom with deep ruche OF
pale yellow ostrich plnmcs, held out under the
edge by fall pleatings Of the satin over which the
Grape is laid This satin lining gives dainty sheen
to the shecrcr material a gallon Of pure white
pearls and diamonds trims the Neck and Is ar
ranged at the bottom Of the draped bertha and caught
up IN the centre by pendent ornament OF pearls
and diamonds. The use OF pur" VIII" hdllH
Grape with gnrnnrc Of creamy lace Is n Partisan
fad A creamy silk Is also trimmed with pure
white lace This takes away from the cold effect
Of pure white costumes. which arc not usually AS
becoming rs those where the white Is modified to
an ivory tint For this reason pearls OF The yilo"sh
Oriental tint more becoming Than ne pure WIN"
| pearl which Is usually surrounded with dhmoida
| to make II effective I'm ornaments. jewels "rr'
| never used more prous"ly tAan now In tlAras
| lllots suns and otter pieces for the hair they
| are not only used for fastening fla" back OF ne
| gown bnt for buckles The shoulders ana thrlr
| use in these quaint wavS makes up Tor IN" com
| parative absence Of ear rings
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26

Their drain them carefully, When the} are coz a,d
sCrape them thoroughly. Cut each palate IN t"O' au
put them in pint Of boiling stock With four spray'
u parsley. one spn- u soup celery, one 81 thyme,
bay leaf one Glove and half an onion simmer
the palaes very $40 Wy this broth for tire" hours
Then drain them AID skim the fat. stir large Tea.
spoonful Of hour with are' teaspoonfu d bitter
until the two thoroughly mAcd strain the stock
and add 1t to the ihickcnng. and let the mixture
cook for about ten minutes. stirring Il contn iaiy
II you wish the paats, very nice you may adj
dozen mushrooms. canned or freSh. 70 the dist or
you may draw IL" -ancc after II has boiled 70 re
back q the stove and add the yOlks 81 two egg,
beating them with It'll" Of the hot sauce 70 pre-
vent them ourfling. IN either ~ these serve
tn palate, he centre Of tie dish, with the sauce
poured around them.
Another delightful way Of serving paatos IS with
a piquanie sauce. To make this put a half cup Of
vinegar with chopped onion In saucepun; boil
the vinegar until It Is nearly cvaporai"d Then add
the seasoned stock in which the pllaes Wcr" cooked
with tables pooEui 81 capcrS. three small cucumber
pickles minced fine and. II convenient three musl-
rooms chopped simmer all these together for
ten minutes and pour them around the dIshod palaes
Decorate the dish with pickles, s"rv" pickle, with
II. The vinegar and Crions Should b" reduced down
IN n pOrcelan-liDed saucepan, and the sauce Is best
madr In such pan. as otherwise the acid OF the
pickles II liable 10 npdrt bitter taste - the sauce
Ipcf palates braiLcd In the vay described are also
very nice served with mIcaroni and tomato sauce
as a CarnSh
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26

plants ut 90 cents EACH which we believe large
enough produce edible flower heads the first season.
Green artchokes from neghborIng gardens are found
IN Newlork markets IN the fall. but the supply OF
this vegetable found In the winter vegetable stalls
the from Agiers and arrives In
very stale condition. though the demand Is such
that II sells AT 40 cents a head. This vegetable 70
especially esteemed by the French, who serve 1t In
variety Of delightful ways The miniature green
flower bead l. the part eaten This consists OF deshy
scales. arranged around hard centre called
the "choke," which Is never eaten. The bottom Of
tho artohoke. however Is edible This Is cut on with
the stem. The choke Is then removed and the
first three four OF leaves trimmed at the
top OF the artichOke. and they are ready for use.
favorite way OF cooking the artichoke heads Is TO
them with rich stock and boil them for about
thirty five minutes then drain them and dish them
with n llolantase any rich sauce. Some
times they cooked In boiling water in which
teaspoonfu Of salt and tablespoonful OF vinegar are
dissolved. Let them cook at least forty minutes.
though the time of cooking depends somewhat upon
the freshness OF the vegetable An artichoke head
fresh from the garden takes much less time to COOL
than which IS stale.
IL is customary to serve three large artchokes for
dinner OF six. The base OF the scales or leanes
IS broken or as they are picked up and the base
alone is eaten, that half artichoke head none
too much TO allow for q person. II requires the
THIS is an inferior part Of the vegetable, but II u
very nice when properly prepared. Trim of all the
them with preparation made OF minced mushrooms,
with little cream sauce. sprinkle bread crnmps over
butter. Brown them In the oven for ten minutes
and them alone or with tomato or ncn
brown sance. The methods OF cooking gwen may
in elaborate ways. The artichoke bottoms may be
cooked however. without the mushrooms or tney
may be simply bodied ana served In honahuAi'e sauSs
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
THE NEW HATS.
LOVELY JEWELLED BONNETS-ROCND HATS
AND FLATS

The first mportacns Of retail millinery eXhipN ~"
Empire bonncts and it is probable mat ano'h'r Season
NAV pass before the general Introduction OF the
skv-swccplng poke. Thi, bonnet requires the most
extreme elegance OF materials TO redeem rs pronounced
style and the fact that fashionable millincrs say
that II adds years to the age OF the wcarer IL NOT
likely 10 make it generally popular. In fact very Few
Of the Empire pokcS have yet been imported
feature OF I'M, bonnet which las not Dcen generally
noted Is tie presence Of decided cape This cape
is turned up. Yet l., nevertheless an od-hshionei'
incorporating bonnet cape such the present gen.
Grafton has except Quaker bonnets, bnt
which elderly women remember rs n necessary ana
ugly adjunct OF the fl shonahc bonnet OF years ago
All this is but the anticipation, however, OF the next
fall styles.
The MarquiSc hat and the jcwecd bonnet nre the
novelties Of the hour. The ieweled bonnet Is both
small and picturesque. II - the dlinticSt bit OF Il
hcaddrc.s composed OF open network OF jewels ana
Jet or Jet and gold. 1t takes the form OF the Byzan-
tine hcaddrcsS. and Is properly finished with deep
fringe Of Jet, jewels lace. Many OF these bonncs
are made of network OF jet, embroidered Win III"
chains Of scquIns and knobs II gold An agrctte and
wing, and antennae OF jewels or Jet finish the little
CONNECTION high over the forehead and give It the dig
nifty of dress bonnet. Long gold pins, quantity
chased In open work and set with Partisan gems In
medley of color are seen on these bonnctS, and are
copied directly from old Byzantine ornaments found In
the mIseuin, Of Europe. Topaz emerald, turquoise,
amethyst and ruby the five leading colors found III
evening bOnnctS. though the majority OF these niue
jcwcled hcaddrcsscs black for foundation They
show very little color except in the jewels that orna'
mcnt them or occasionally in a band fet OF brill
liant coored velvet set with Jewels which rests on the
hair above border Of delicate black lace The bonnet
illustrated has open grown composed Of 'parent
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
NOME LIFE ~ CANADA.
1T Is CHEAP AND HEALTHY

With a Canadian. wita ErClShman. his
house Is bis castle and he Is neve! quite happy
Until he Possesses one. Outside the FIVE or six large
cities, hat portion Of Canada known o. ontario :
made up 0: towns with populations Of from ten to
twenty thousand Inhabitants In 81 these towns
d large and handsomely built brick stone house
With all and best modern improvements. and suit
able for families Of ten or twelve people. may be
bought for about $40 900 or rented for about $500
a year. Living. too, is extremely cheap. The best
pOrcrose roasts and steaks fifteen cents pound
mutton and poultry. ten 10 fifteen cents the best
-FOUR 81 % per hundred; potatoes and apples. hity
cents bushcl. Butter seldom costs more than four
teen cents pound eggs. ton cents a dozen; coal
80 so per ton. and the best beech ard maple wood.
81 Il cord. New Workers Will Hn1 II hard to believe
that thoroughly hrSt-clasS cook never gets more
than 900 month. and best housemaiis and nurses
$40. These few items will show The cost Of living
to be- about onc-thrd what 1t is in and around New
York
Almost all these delightful Canadian homes have
vegetable garden, attached. and quito pcturcSqu"
Of them with nicely kept paths bordered with
English daisies and old fasaioncd rnkS dividing the
beds Of carly vegetables and rows Of small fruit
trees and currant and cooscbcrry bushes. In the
autumn the mistress OF the hOu,c will show you With
great pride her wcliillcd preserve cellar with Jams
and jcllcs and pickles enough to make New England
housewife jcao and ruin the digestion of less
robust people Most Canadian women are good house
keepers; girls arc taught housekeeping part Of
refined education and mother who allowed her
daughters to grow up without tits knowledge and
us practical and economic working would be con
sidcrcd rcmiss in her duty. The wealth or social
standing OF the family does not influence this matter
In the least. In large families the grown up daughters
take charge Of the Younger ones. overseeing their
lessons and general department. In this way the
family ties are kept very closely united; the mother
and tie older girls have 50 much united interest In
rf,,t, 10, ln.f
TO their elder sisters for example and encouragement
CANADIANS n remarkably healthy people. probably
owing to their good climate and love Of outdoor
NE Tn" children robust and sturdy ana max"
a pleasing picture I'm winter In tLcIr brightly colorcd
blanket coat, AMI caps dcfync cold and snow. Occa
>Onallv and toes Ct frosted. but vigorous
rubbing with will soon restore the nipp'd
members To lie. and on they 60 aS m"rr!y as ever
with skates and sl"d,. deeply sentlng winter with
little snow and fun
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
DRY BREAD.
WHAT TO Do WITH 1T.

Tho accumulation Of scraps Of bread Is sometimes
an, q, tho many pcrplexing probl ms which every
holschccpcr las to meet. Yet. II little systematic
care is exercised I'm this matter. there need not Ue
,rumb wasted.
4, soor ~ tho semi weekly laking is over and the
nov supply OF bread has cooled. every scrap OF the
old bread should BE- removed from the br'adDoA
thr box wiped ont. and once month scaided out
and thoroughly dried before the new brend IS put IN
H. The larger scraps Of bread should De cu' III
triangular form or hcirt-shapcd pieces Tor large
on,ons about two and lalf inches long. to decorate
spnac frlcas,ecs OF chicken and various other dlshes
smaller pieces may he cut in squares for soup croutoS'
These are not more than three quarters OF all men
square.
Tb. bread for both these purposes must be thor
ouyhly dry 30 /, |, free from all moisture when 'he
croutons will keep an indrhntr u"r Shut n, ny ~
NAV In a moment or two lie DroWn'h VI 'e oven OK
fried on top OF Ne SiSEr Of a la arr" ir. 81
n loaf they NAV be used FOR toast or siuiline, For
either Of these purposes. m crust !, USUALLY re-.
moved and added To- the small scraps Of bread. Which
,hoLd he dried In IL oven un .a 'Tv d." ,c ?
Tb..n crnmh, are invaluable TO the cook They
ar. used flr bread sauces. cakes and puddings. but
O. peciny for hreadlng meats. cro1h"ttes ana other
frifur.s A cup II these dried cr"lmbs make, mucl
more delicious pudding when properly soaked out
bow deli inus bread pudding NAV Ice. take a cup OF
these bread crumbs. pour quart Of boiling milk over
thom ana let them stand for two ionrs until me
crumbs have become thoroughly soaked out In the
milk Pas, the milk and bread crumbs through a
colander then add the yolhs OF four eggs, wei,
helen scant cup Of sugar. h~apng tablespoonful
Of butter and u, grated rind Of lemon using ONLY
Inc thin yellow skin on the out Side Beat all the IN
credie mis- we'll together haze the pudding In ht1"
custard cups, or in a large pudding dish set In a
ban of boiling water. When the pudding Is baked.
spread a inyeT Of currant jelly over it, In order to
do this successfully. tie Jelly must be- melted In a
little water and spread over the pudding when the
Jatt.r has cooled a little Now make merngue
Of the whites OF the our eggs beaten to stif froh
with a srant cup OF powdered sugar and the Juice
NJ lemon Heap the mrrinGue over the pudding.
coverinr II with irregular hillocks Put II in slow
oven where IL will become slightly Drowned III twenty
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
EVENING DRESSES.
BEAUTIFUL NEW GAUZEs AND GRAPES.

The quantities Of fine sikcn cauzes. Capes and
sheer India muslins in al the !mportatons Of the
shops, show the marked effect Of Empr. fashions
The extreme Empire dress. which raises the waist
line nearly UP to the armpits and gives the I'm.
preston OF the Mother Hull ard gown Is not likely
10 find the least favor. though the greatest efforts
are being made by dr,ssmakcrs end manufacturers
to introduce this style. The result must inevitably
be compromise. The style, us has lcen frequently
said before, is entirely out Of sympathy with tho
customs and requirements Of the present time. 1t
IS no more possible TO Introduce tho gowns which
the coutouricr Leroy made for the fashionable
men OF the court Of Josephine than to introduce
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
ARTICHOkES.
SERVE THREE FOR SIX PERSONS.

Two entirely different vegetables are sold under the
nome OF artIch0les The Jerusalem artichoke Is a
tuber OF the sunfowrr. and Is said to take It's name
not from the Holy City OF Judea.' bu' from cor
ruptIon Of girnsole, the Italian name for sunfower,
and Its fancled resemblance in flavor to the genuine
artichokc The Jerusalem artichoke Is easily raised
on any soil. and when once started In the garde'.
springs up year after year OF It's own accord lhough
,ho. wore once very highly esteemed and pre-.
,o,rcd "a nototoes they are little used now.
The French or globe artchoke Is the only plant
which Is properly called by this name 1t Is plant
o, the thistle family and hourlshes best In southern
attitudes where 1t does not become wnter'hlled 1t
is biennial and therefore does not come 10 maturity
the year the seed Is sown' 1ne seeo-men iuf"'o
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
Serve It when cold with a sauce OF sweet

inmates. Serve It when cold with a sauce OF sweet
encd cream. -. .
If you wish hot bread padding. take a hall pound
Of thoS, dried bread crumbs. pour about quart oI
scald!nghot milk over them and lei them swell 10:
Two or three hours. When they are cold add
quarter Of a pound Of beef marrow. chopped me- or
II tbs Is not convenient. quarter 81 pound OF me
lost kidney suet. also chopped fine. ADD SIX ecgS
vel. beaten but not separated half pound o.
rais,as stoned halt pound If cirrant half pound
~ sir,r and .hren ounces ~ crOn. cut In shreds
Beat all these ingredients we'll together and mix n
cup a tablespoonful Of mace, one Of cloves, tanie
spoonful Of cinamcr and q grat'd nutmeg. Bak" thr
pudding FOR two hours IN "a slow oven and serve IL
hot with a rich
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
or PALiTES.

The palate Of an on Is dainty Though 1t = ~
in New.York and other large metropolitan" "'-
{, f. chiefly purchased by French or o'her io''i7 80
wbo understand now to prepare IT, III pare " y"
oourtrv where cattle slaughtered for ho"e '
,ior IN. palatc Is usually thrown away 10
nrenar. palatcs for the table. take at least t"o p
Them In cold water and bring them gradually 70 'ne
boiling point, and let them simmer for ten minutes
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
THE BROlD SKIRTS.
MAKING THEM RE DINING.

rincat seems to have found happy way out OF IN"
unbcccmng effect of the broad >kts In dress that
he ha, recently sent ont to petite parsonage who
dreaded with reason the shortening and Broadening
effect OF the gathered shr, Ii" Ia, solved the difficulty
by nahns the folds exactly like those OF fan, which
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
SOME or DOrCETS SLEETES.

Several NJ tho new costumes nom DOucct have
sleeves Hike the accompanying SKETCH The upper one
is his favoritc and has srrirg at the top which car
ries the flncss quite below the shoulder The other
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26

gold and silver. A culpurc bertha fall. gracefully
over the lack and front Of the corSage. and the
sleeves are o. pale pink Chiffon matching the wild.
grOs grain sash .ncrcing To waist.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
AN ENGLISH U1LhING DRESS.

This rnsiblc country Walking costume for wet
weather comes from England and will please the
Anelomaninc. The dress /, Of brown storm N'rS".
made with an 1880 waist and three smoothly fitted
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
NETWORK SUNDAY PAGES

disappears rom the house while y Is beetle. and
or only for the season.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26

eDo YOU know the difference between IN" English
romon who drinks too much and the American who
does the same 7" said man OF the world. The Eng
lsb dame does 1t bruslly. frankly. and Is good
fellow among men, and she either does not care
10 conceal IL or could not II She would
whereas 10 an American 1t invariably causes
tremendous depression OF spirits, which gives
an excuse to the family doctor to call II by any
name no likes" \ good deal OF comment has been
mad his winter on the obvious increase OF uppiiiS
among women Of society: and women who den1hl IN
snSr ard conversation shOud beware lest they pass
ibe Ruhicon and find themselves victims OF most ter
rbe disease.