davidaulloa/AmericanStories huggingface dataset:
The sun., 1896-09-13

black satin waistband with long ends and a
bow. The finely pleated chiffon on the neck
and sleeves Is in the two shades of pink and is
clning figure has on pretty morning gown OF
soft light blue crepon. The long. full draper
les are lined with the softest red. The gown
falls from a square black velvet collar. The
blue under gown is fastened across the bust
with bands OF black velvet. From the back of
the collar the gown falls in soft folds. giving
ample fulness and having less stiff effect
than the watteau. Creamy lace edges the
friled epaulets and trims the wrists.
The front of the next gown Is of finely pleated
pale mauve crepe de chine, combined with n
dark red. The overskirt and holero jacket are
trimmed with an applique OF string colard
lace studded with jewels. The shirred sleeves
are OF the mauve crepe. The broad waistband
and collar are OF black and are most important
to the effect Of the gown. The last gown is all
of mauve. the dark outer portion OF a soft wool
and tho front OF pale mauve crepe de chine. Tho
epaulets end in long coquiles. The front and
back are mounted on a square yoke OF black
gauze embroidery over mauve silk.
The princess evening gown illustrated is OF
white glac6 silk. and the bodice is finished
about the NECK in points, headed with a tiny
bow. The lace underneath is drawn tightly
about the shoulders. The puffs Of silk that
form tho sleeves have two frils of lace above
them. and the whole garment has the appear
ance of being suspended from the shoulders by
the two jewelled chains.
The sun., 1896-09-13

brown. Sprinkle chopped parsley over the tops
as soon as they are taken from the oven and rub
the parsley and serve. Prepared in this manner
egg plant is nice cold with a salad dressing,
Dant and cut it in halves sprnkIe With sal salt 'ee on
All sides and LEI tic piece: lie an hour Al tho
sHa Of and ne1 hs S ns aHSs r o
break the shape. Chop the pulp fine and mix
Ss, with II large spoSniul Of bread crumbs: some
blespoonfuls OF butter. and salt and cayenne
pepper to taste. FIN the shells, pressing the
walls; fasten The two parts together with
two skewsrs. Place the filled egg plant
placed two slices each OF onion and
carrot, a few spices. and n generous pint OF
table is tender. but will retain its form. Baste
the egg plant frequently With the stock in the
Ro SSd s corn dons e
dressing in the pan with two tablespoonfuls OF
wine and littlo lemon Juice, stir until 1T
plant. Remove the skewe before sending to
the table. This makes nice course for COM
Another unusual way is to wash two good
sized egg plants and throw them into boiling
becomes cool place IL on board and eu IL
through the centre lengthwise. but do not cut
tho peel on the under side. Then cut, in the
whole With a sharp knife take the pulp from
the peels; leaving them about half an inch
two spoonfuls of butter, a little Chopped
or9n and pHey eropss cup S5oso1 OF
and salt and due pepper. 4 BIND S'Sn the mss. %iH
ture together with n beaten egg. and II the mix
.set Fin dry EACH Osn aasp,e Win Win s he
rounding IL over the top and sprinkle few
buttered crumbs over it,. Slide a broad blade
them In "A baking pan. Pour a little stock In
the bottom Of the pan to prevent the mixture
from drying. Bake them from fifteen to twenty
minutes and carefully remove them to a hot
platter and serve at once.
The sun., 1896-09-13
LONE MADE PICKLES.
Recipes of Value to the Houae wife Who 10
FILLING Her Storeroom Shelves.

The storeroom closet shelves may have already
the fruits that have been in season, hut tho
fOrehanded housewife must still spend many
busy days In preparing her supply OF relishes
and pickles for the approaching winter season.
Both sweets and sours contribute to make the
stock complete.
When heating vinegar or pickles. use q gran
ite or porcelatn-llncd kettle, and a wooden spoon
is the only Kind that should be employed in
handling hot pickles. II vinegar loses its
strength pour It off and cover tho pickles with
some that is fresh and hot. Pickles should bo
examined frequently, and II any soft ones are
found remove them. If white speoks appear in
the vinegar drain 1t Off from the pickles and
scald. A few bits of horseradsh root put In
with the pickles will help to give the vinegar
life and strength. Small stone jars are better
for keeping pickles in good condition than
larger jars. or crooks, as they are called.
The following recipes have been tried and
found worthy Of a place in the cook book:
For green tomato pickles: Wash one peck of
green tomatoes and cut them into thin slices
Peel two quarts of white onions. slice them and
add to the tomatoes Put tho vegetables in n
largo earthen bowl or crock. sprinkle a little
salt on them, cover and let them stand over
night. In the morning turn the vegeta Dles into
q colander to drain, and then put them In a
porcelain lined kettle and pour over them vine
gar. Cover the kettle and put It over a moder-
ate tire. allowing the vegetables to cook slowly
until they are clear and tender; then again
turn them into a colander TO drain.
Put fresh vinegar into the preserving kettle
and add to 1t two pounds OF brown sugar. half
a pound Of white mustard seed, and one table
spoonful each of ground cloves, allspice. and
celery seed Put the kettle on the back of tho
fire for the vinegar to heat slowly. When the
tomatoes are drained mix with them one tea
spoonful each OF tumeric and Cayenne pepper
and half a tablespoonful OF ground mustard.
When the vinegar has reached the boiling point
turn 1t over the pickles. mixing them we'll to-
gether with wooden spoon. Add a small cup
OF salad oil, and put the pickles TO one side un-
Ill they are cold; then put them into Jars and
cover.
Another green tomato pickle that 10 very sat-
isfactory is made thus; Wash and slice one
peck Of green tomatoes and six onions. Pack
the sliced vegetables in jar, sprInking large
cuuful of salt through them. Let them stand
twenty four hours, and then tsFn the vegetables
The sun., 1896-09-13

The tea gowns or morning gowns are surely
among tho bost beloved garments Of women,
and nowadays they are made so elaboratoly that
many Of them rival the dinner or ball costumes
Those In the group are particularly beautiful,
both in style and texture. They arc made of
eoft crepons, foule cloths. and mcrnoes. Some
are made with loosely hanging drapery. both
back and front, though the outline of the figure
is suggested by q tightly drawn sash under
meath. Others have tho flowing Vatican train
as background for the tight-htting gown In
front The first gown in the picture Is OF soft
rich silk in pale shade of pink. The
loose folds show q deeper shade of q
roster hue in the front OF the gowns. 1t
Is ornamented with opalesoent embroidery
about the foot Of the gown. heading full pleat-
ed frill. and is confined about the waist by .
The sun., 1896-09-13

buttons. Tho yoke is OF gulpure lace over
blue. and the tight shrred sleeves, with
very moderate puffs, are surmounted by par
ticularly pretty epaulets. which are quite the
feature of the gown. The sleeves are trimmed
to match the foot OF the gown with narrow
black velvet. The hat is of black chip. with
fall Of yellowish lace on the brim. and is
trimmed with PINK roses and u black bird Of
paradise plume. The next princess gown is
Of dark gray cloth relieved by insertions
OF white cloth. The gown and sleeves are
slashed to show the white CLOTH and there are
innulnerable loops and buttons Of black braid.
The sun., 1896-09-13
Eco PLANT TO rEmPrrHE PALATE.
Stuffed, Roasted. Baked, and Fried In Ways
that Must Appeal 90 Everybody.


There are several ways OF cooking and serv-
IT the richly colored egg plant. In stuffing the
plants filling of chopped cold meats and poul-
try. tomatoes. or whatever is at hand may be
used with tho pulp and bread crumbs. Here are
a few hints for young housewives:
The most simple way Of cooking egg plant 10
TO fry 1t. Pare and cut the egg plant into slices
a quarter OF sn inch thick salt each slice, place
one above the other, and turn a heavy plate or
saucer over them. stand them In a colander
for ono hour to allow the water to drain off.
Wipe each piece with a soft cloth, sprinkle
lightly with pepper, and dredRe them all with
-four. Have spider over the fire containing
hot oil or melted drppnFs half an inch in
depth; put in the Toured slices and let them
cook quickly. When tho under sides are Drowned
turn the pieces and brown the other sides.
Drain on brown paper and serye as soon as pos.
sible. The slices may be dipped In egg and then
bread crumbs or In II batter and then fried
For eggplant cakes. peel and slice the plant
The sun., 1896-09-13

and pu. the pieces in cold salted water and boil
until tender; drain them and mash fne and add
some melted butter, salt and pepper. A few
chopped nuts or chopped parsley, and a few
drops OF onion Juice may bo used; add beaten
eRg and mix we'll. Make the mixture into small
cakes and fry them n rich brown In equal parts
OF hot butter and lard.
For creamed egg plant, boil the egg plant
for ten minutes. and when It becomes partly
cool peel the plant and cut It into good sized
cubes. Put over the FIRE In n saucepan two table
spoonfuls of butter, and when II Is melted stir
In the same amount of -four: then add gener-
Gus cup each of milk and cream, and cook until
thickencd. Season highly with salt and cayenne
pepper and few drops OF onion juice. Butter
q baking dish and put in a layer of tho pre-
pared egg plant and then a layer of the dress
ing, alternating until the materials are used,
having the dressing the top layer. sprinkle
over the top dried bread crumbs and tiny bits of
butter. Place the dish in the oven and cook
about twenty minutes.
For stuffed egg plant, wash q good sized eEG
and boil twenty minutes. Then cut into halves
lengthwise and carefully take out the inside,
leaving wall three.aparters of IN inch in
thickness. Mash the pulp that YOU have taken
out out With half sup OF crumbs, one tablespoon;;
ALMONDS, and salt and pepper to taste. II the
mixture seems at all dry, moisten with little
white stock, Fill the shells, hespinE them, and
sprinkle with few crumbs. Place the shells
in pan and bake in brisk oven until the top
Is well Drowned.
Another stuffed egg plant Ia prepared thus:
Take u Rood-siLed plant and cut the fruit into
halves lengthwlse, and scoop out the inside.
leaving the skin with n half-inch wall all
around. Chop fine n small onion and q green
pepper from which the seeds have been re-
moved: add the inside Of the egg plant and put
them over tine fire and stew until the vegetables
are soft. Remove from the fire and add to them
two hard boiled eggs. finely chopped, the juice
from a small lemon, and salt to suit the thste
Put the m lxture in the half skins, cover the top
with bread crumbs and tiny bits of butter. Put
the stuffed skins In baking pan in a IN cd crate
oven and bake until the top ia OF a golden
The sun., 1896-09-13

one Quart Of onions medium fine. Put the yeEe-
tables In a Jar with little salt andolet them
stand over night. Drain them by pouring OH
vinegar and add TO IL one pound OF brown sugar;
two tablespoon fuls each Of black pepper, ground
mustard, and cinnamon, three tableepoohtuis @,
a tablespoonful OF powdered alum to the vine
gar and dissolve II before adding tho spices.
Heat the vinegar and seasoning and pour over
the vegetables. Reheat the vinegar, three
times and pour when hot over the piokalilli.
The sun., 1896-09-13

The noxt model shows n gown composed OF
ombre chine silk. shaded from deepest to palest
mauve as a groundwork. and over this an ex-
qaisite lace design worked in white. The bodice
is of mousseline de sole and finished for sleeves
by frills OF the muslin. The last illustration is
a gown Of Rros. Naples glace. The skirt and
but .oned. over bodice are of heavy silk. The
antique buttons are of gold. The band across
the bust is OF gold braid studded with jewels.
The yoke and flounces that form the sleeves are
OF jewelled lace over pleatinRs of white tulle.
The sun., 1896-09-13

Ifwhlpped cream lie wanted quickly, and there
is no whip churn available, have the cream very
cold. and put It in glass fruit jar with an air
tight cover. Half hll the Jar with the cream.
fasten the cover tightly and shake the jar
vigorously.
The sun., 1896-09-13

made Of blue canvas over green silk. The skirt
nts closely to the figure. except for two box
pleats at the centre of tho back. The zouave
Jacket is OF black satin with applications Of
ivory lace and shows an edge Of an under
zouaye of ivory satin. This Is seen in the back
also, and divides the jacket from the black
satin drapsd belt, which is crossed in front
below q full vest of white grass linen. There
are black satin cuffs. and black satin tie Is
worn under the stiff collar. The hat is OF fancy
black straw. trimmed with ivory white silk
muslin and black feathers. The next model is OF
chine silk. The skirt is without lining. The two
hounces are cut on the bias and are mado Of
Two tones of satin, the darkest and the lightest
found In the DIRE =. The seamless bodice faS-
tened on the .eft eide is of light satin. and is
covered with lace. The tight sleeves are Of tho
The sun., 1896-09-13
Coal Oh Johnny's
Petroleum SOap.

sold in all large cities from one ocean to tho
other. 1t Is the wonder OF the whole
world. All grocers cents.
The sun., 1896-09-13

When the whites Of eggs are used. and the
yolks are not required at the same time. dror
the yolks into n small cup or glass. cover the
surface with o little cold water and keep in O
cool place.
The sun., 1896-09-13

Anything with a meringue over II should bc
put In q cool oven and allowed to brown slowly
lf you wish to have it light. strong hea,
touRhens meringues.
The sun., 1896-09-13

Ifh bunch OF grape leaves are put In the brine
in which cucumbers are to be soaked for pick
ling, IL will help keep tho cucumbers sound and
firm. and of a good color.
The sun., 1896-09-13

II corned beef, tongue. or ham is left to coo
in the water in which 1t is boiled, the meat will
be much better and more moist. All boiled
meats should be cooked slowly, and never bt
allowed to boil rapidly.
The sun., 1896-09-13

samo light satin as the bodice and are covered
with lace, while the full shoulder iounces are
Of darker shade Of tho satin. A broad ribbon
OF the darker satin drapcs the bodice with bows
At the shoulders and waist. The collar Is OF
pale satin, with full frill OF lace.
The sun., 1896-09-13

Use the graceful wild grasses as well as the
cultivated ones for table decorations as long as
they can he had. These grasses como In great
variety and nre beautiful and decorative. Foil
age also may DO used to great advantage Mt this
season, and flowers arc to be had all the year.
The sun., 1896-09-13

Flatirons that have become rough from rust
or starch should be rubbed with yellow bees
wax. Have n cake OF tho wax tied In piece OF
coarse cheesecloth. Heat the iron until " "a
very warm. but not hot, rub the iron briskly
with the beeswax, and then quickly rub with q
clean, coarse cloth until the surface is smooth.
The sun., 1896-09-13

The white felt hat has band of orange velvet,
and two gray and white seagulls standing
erect on either side.
Tho light, Eauzy gown in the next illustration
is of q delicate pink crepe de chine. with broad
bands running the length OF the skirt. embroid-
cred with sequins of p darker tone. The waist
is embroidered with the same sequins in a set
design. The puff sleeves are finished with
full fr!ll OF pink tulle and surmounted by top
epaulets embroidered with sequins. The cein-
ture and sash are of pink glace ribbon. The
hat Is OF black chip, trimmed with ostrich
feathers and pleated crepe lisse. In the
next model the skirt and sleeves are
of blue and green shot canvas but might be
The sun., 1896-09-13
THH CHANGING STYLES.
Indications Of the Features of
the Autumn Fashions.
PRINCESS GOWNS IN FAVOR.
Models of Tea or Morning Gowns
That Are Particularly Beautiful.

The Godet skirts and the Huge Sleeves
surely Among the Rapidly DcpnrtInS
Styies-TiGht Sleeves sHs. Maybe. Tight
skirts to Re the Ruie-More Individu.
atty In tho Ornamentation OF Gowns
Princess Gowns for Outdoor, House,
and Evening wear-Tea aud Morning
Gowns Made So Eiaborateiy as to
Rival the Dinner or Bail Toiiettes.
The crowds of pleasure seekers who are flock
Ing back to the city every day are hunting in-
dustriously for tho changes in fashion. The
godet skirts and huge sleeves are surely among
The rapidly departing Styles and fashion threat
The sun., 1896-09-13

front Of the bodice The collar and belt take
the tone Of the lining Of the bodice.
old-fashioned founces are coming back 10 us
even nounces half way mp the skirt; and they
supply very graceful way TO ronovate black
SIX by houncinR II with silk muslin, covering
the waist and shirring the muslin over the close
black sleeves, using deep fiounces Of the muslin
for bertha and epaulets.
Arhe princess gown bids fair to be exceedingly
fashionable this fall and winter for outdoor,
house, and evening wear. Some Of those gowns
button down each side Of the front breadth or
are fastened under q bolt across the front; but
The sun., 1896-09-13
HINTS FOR THE HOUSEHOLD.

In making . salad of ash, IL you add little
cucumber pickle chopped very fine, to the dish
before the dressing Is poured over. you VIII
greatly improve IL.
The sun., 1896-09-13

In blanohing nut meats pour over them boil
ing water and let 1t stand a few moments
Throw over them cold water and rub them be-
tween the fingers, and the skins will readily
come of.
The sun., 1896-09-13

ems to go to the other extreme and return to
close. clinging skirts. The new gowns are re-
duced to almost one-half of the fulness that
formerly prevailed, and they ut so closely about
the hips that they will be exceedingly trying to
very slight figures. The tight sleeves are equally
trying and many women arc moaning over the
lost fulness that has been SO becoming to their
extreme slenderness. The sleeves in this tran
stion period are q very important part Of the
dress. and although they are clinging from
wrist to shoulder their shape is wonderfully re-
lieved by the many devices employed to orna-
ment the top, such as puffs, frills, epaulets.
points, and other trimming to match the bot.
tom Of the skirt
While the sleeves were SO large. all women
and all gowns looked much alike: but
now more Individuality of form and
moro taste and skill will be shown In new
effects in the combinations Of the silks and
woollens which will be used in the demi- season
toilettes. Tho skirts and bodices will be very
much trimmed with Q new coarse lace. Bull
The sun., 1896-09-13

farian. Croatian. and other embroideries. in
ivory or pale cream tone. The embroidery Is
protected and relieved by an edge of colored
braid, gold cord. or narrow black velvet. Yokes
OF velvet covered with lace will be found
on many OF the fall gowns. Narrow VAlen-
cennes lace will be Just popular as 1t has been
oil summer. Buttons will take prominent
part in the trimming of tho fall gowns. Some
ofthe skirts will have the front breadth out
lined with buttons on both sides corresponding
with the two rows on the double breasted waist.
The new buttons very artistic, especially
those modelled from the antique.
The Monitor-register., 1896-03-20

Though women are prevented from
voting for school trustees, under the
decision of the Supreme Court, yet they
are eligible to the Office, and can vote for
all other questions within the province OF
action by a school meeting. For several
years women have been on the school
board in this district, and they have been
useful and valued members, and it shows
the wisdom of the men that two were
elected on Tuesday night. The verdict
is that wherever they have enjoyed a
similar privilege, their presence has
proven a decided advantage to the
schools, and the absurdity of denying
them the right to vote to fill a position to
which they are eligible is so apparent.
that 1t Dug hit to be speedily ended. and
indeed SO enlarged as to give them all the
rights Of full suffrage.
The Monitor-register., 1896-03-20
NOTES N COMMENTS.

Cuba has a good many friends, bul
unfortunately tney DO not live In Spain,
Senator Sewell voted in committed
against the bill admitting New Mexico
to Statehood, his opposition being based
on the ground that the American popula-
ton was in the minority in the territory.
The campaign button will soon be
much 10 evidence. Governor Morton's
is already coated and Senator Quay is
said to have given an order for a round
million. The American people evidently
like kindergarten methods.
Spain Is so busy in Cuba as to be un.
able to keep up with the number o
filibustering expeditions that furnish I'm.
munition and stores for the belligered
Island.
Secretary Lamont's approval of the
plans for the great suspension bridge over
the Hudson river, between New York
and Jersey City, removes the last legal
obstacle to what will be, when com let-
ed, the greatest railroad bridge in this
country, and one of the greatest in the
world. 1t is q connection that has long
been needed in order to do away with the
vexatious delay and trouble of changing
from cars to boats and then to cars again
on the journey from the New Jersey
terminals to the heart of New York city,
and the benefit it will be to both travel
lers and freight handlers will far out
weigh whatever annoyance it may cause
to sailing vessels with lofty masts. There
will probably be no difficulty in securing
the none necessary to build it and in
executing the great work with the celer-
ity which its Importance demands.
The Monitor-register., 1896-03-20
An Interesting Trip co Washington,
ID. o., via Pennsy Nv an1a Railroad.

In considering the pleasures of 0 trip to
Washington one must not overlook the
instructive feature of a visit to the Nations
Capital. Here may be seen in reality the
working Of a great Government, and more
real knowledge may be occurred in a few
days than could be CLEANED from books
with months of study.
The Pennsylvania Railroad Company's
personally. conducted three.day tours to
Washington offer an unexcelled opportu-
nifty for q short vacation outing at small
expense. The accommodations, both IN
route and at Washington, are the best
obtainable, and q tourist agent and chap
eron accompany each tour throughout
to look after the comfort Of the p~artiei-
pants.
The tours will leave New York and
Philadelphia, March 10, April . and 90,
and May IA, 1896.
The rate, including transportation and
two days accommodations at Washing
TONS best hotels, is $13 so from New
York, $11.50 from Philadelphia, $13 IS
from Reading, and proportionate rates
from other points /; S14 so from New
York, including meals en- route.
Detailed itineraries will be sent on ap-
plication to Tourist Agent, 1896 Broad
way, New York, or Room All, Broad
Street Station, Philadelphia.
The Monitor-register., 1896-03-20

The action of the New Jersey Confer.
ence at Bridgeton, on Monday, in voting
by a decided majority, for the admission
of women into the General Conference of
the Methodist Episcopal Church. as lay
delegates, is to be commended. This
question has been thoroughly debated in
the church papers and among ministers,
able advocates championing both sides of
the question, and while those opposed to
such an innovation have seemed to have
the Scriptures on their side, at least as to
the literal Interpretation, yet there has
been q steadily growing sentiment in
favor Of the broader view which gives
women the deserved recognition and
entities her to q place in the highest law
making body to the church. As far as
the proposition has SO far been voted
upon by the Conferences, the advocates
OF the admission of women to tie
General Conference are far in the
lead, and though the more con-
sentative Conferences are yet to vote,
It IN more than dkely that the proposition
10 favor of the women will have q clear
majority In its side. In which event
the General Conference will no doubt
open It's doors to women, giving them the
same privileges IS men among the lay
representatives.. Women mako mp q large
part of the church to-day, and it is but
justice that they should have a voice in
making the laws that are to govern them.