davidaulloa/AmericanStories huggingface dataset:
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18
FASHIONS NOVELTIES.

hld is being used for hat trimming
II IS colored to match the gown and
has>b been quite favorably received. The
cabrlolet hat is one of the shanes
whose popularity seems assured NOT
ohiy LOT autumn, but for winter, when
II viii appear in felt and velvet. The
canotier, with its wide brim. is another
pleasing shape. The wide brims pro-
tect the face well from the sunshine
one hat Of. this style was of blue straw
trimmed with bands of silk. with two
chouX Of silk placed one above tbe
other at the side of the hat: from each
OF the choux sprang a feather Fo1,
winter wear felt promises to be much
IN demand. The cloth colored Snan-
lSh turbans will have a. vog1le their
own. the cloth as a rule matching the
material of the gown. The ,yonllv
ClOln Win which some of the canoteS
are covered is decidedly odd in effect
The shapes themselves are NOT sfriL-
lnslY original, most of the fall hats
belIg neither very small nor very large.
nor yet strikingly new. Looking Over,
the show cases one is impressed by the
p1eponderance of dull purples dutI
DlGes and pastel reds and browns
mere the more expensive felt hats are |
concerned the best milIiners are mall |
ing them over a wire frame. tbe fait |
being cut out to suit any model that
1he MAKER may have in their minds
eye.
Hats trimmed with nutings are stil
seen These flutings are applied to the
hAts as trimmings and consist of vel
vet or SILK with rows of stitching about
the edges. Both velvet and felt ara /
layishly adorned with rows of machine
stitshing. One cannot but notice thai
the capotes or toques are larger than |,
we nave been used to. They are
trimmed quite high. the trimmine
beng arranged to especially favor one
side OF the hat. o4ie
VI colors. castor brown. emerald
gray, peony pink dark blue. violet |
avelider, perTenehe, turquoise and slST,
olue, pinkish mauVe, violet and gray +,
green's are some Of the probably popu- !
ar colors. There seems to be = ten
iency toward subdued tints. those nf
he pastel variety being especially fa-
'ored- There are some models in hlacl,
u lna also some in white but these de-
lded effects are not so much seen &c
hey were season or two ago
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18
HALF-PAST. THREE.

He sat on my knee at evening.
The boy who is ''half-paSt three
And the clear blue eyes from his sun
Drowned face
Smiled happily up to me-
held him close as the twilight fell
And called him my dear little SOM"
Then / said, Il have wondered for many
days
Where it is that my baby's gone.
I'd a baby once in a long white gown
Whom | rocked just as / do you;
HIS halr was as soft as yellow silk,
And his eyes We're like violets blue;
His little hands were like pink-tipped
flowers -
See. yours are so strong and brown
lie has slipped away and is lost, / fear;
do you know where my baby gone?''
Did my voice half break as the thoughts
would come
OF The sweet and sacred days
mine?
Was a shade Of regret on my face?
For close round my neck scrept sturdy
arm,
And the boy who is "half-past three"
Said, THE baby-he went to Boyland,
And-didnt you Knowles met
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18
THE SAILOR HAT.

Those who cling to the sailor hat win
sented by a shape rather broad II, a.
brim, trimmed precisely in front yito
four loops of satin ribbon. two lone
two short, and certain upstandine, f1e1='
lble quilts. which probably never came
from q song bird. ''iiis
Mercury wings are in vogue yet ia
emphasize the lines of a hat They o. ro 10
not seen perching in lonely height nov
az formerly A perpendicular loon of
ribbon or velvet keeps them in conn
tenance; A toque of finely striped steel
nonizing lighter blue miroir 1.ai,.o+
nd two black mercury wings
ppearance of security to the trin,,niI,r, l,
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18
THE KENYON.
Salt Lake city,s New Hote,

Enjoying the distinction of being
located in the exact geoeraphirsi
center of the main. business portion of
Salt Lake City Immediately surrounded
py all the great retail stores. and
places OF amusement is ''The New
Kenyon" large, superb and ineompar-
able. The eye of the luxury-loving
commercial man, or the. swell tourist
Always rolling a favoring glance to-
ward ware very centrally located, elegant
first-class hotel, rests with complacenf
satisfaction upon Don Porter's paIafiaIa
hostlery of FIN DE. .SIECLE Salt Lake
City ''s A-S'ne
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18


full of chopped parsley, zone and hall
tablespoonfuls of butter, a dish of cay
enne. and nutmeg, if3dssired; stir over
the IRE until thespotatoSleave the sides
OF the pan. When cold form it into
! small croquettes. roll them in egg ana
bread crumbs and fry them in hot fat
10 an amber color serve on napkin
Stuffed Potatoes-Select potatoes OF
equal size and shape, wash and scruo
them we'll and bake. When they are
still hot cut a piece off the top of each,
and, with spoon. scoop out the potato,
Ieaying the skin unbroken. Mash ana
season the potato, using little not
mix and beating it well to make 1t
-hSht Fill the potato skins with the
maShed potato, letting 1t rise little
above the top of the skin Place d piece
OF putter on the top of each, and put
tneIl IN the oven to g5t well heated and
slightly brown the top.
Lyonnaise Potatoes-Put one and a.
half tablespOonfuls of butter in fry
ing pan. When melted add % scant
tablespoonful of chopped onion, let it
slightly color, then add two cupfuls of
cold boiled potatoes cut into dice. Stir
untll the potato has absorbed all the
butter and become slightly Drowned;
then sprinkle with salt, pepper and
tablespoonful Of chopped parsley. Mix
well and serve very hot.
Sweet potatoes requii from fortyive
to fifty-five minutes to boil. and from
one hour to one and quarter to bake.
An acceptable manner of serving sweet
it to cut cold boiled potatoes
n thick slices and season well with
salt and pepper. Have the bottom of
he frying pan covered with butter and
'ut enough of the sliced potatoes in the ]
'an to Just cover the bottom. Brown on
me side and turn, and brown the other.
serve in a hot dish. Cold potatoes can |
'e served in cream, cut in thick slices !
nd toasted, dipped in egg and bread I
rumbs and fried brown.
Drowned Sweet Potatoes-Cut cold
oiled potatoes into slices one-quarter
f an inch thick Sprinkle them with
alt and pepper spread with butter
nd sprinkle with sugar. Place them in
hot oven and brown.
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

ly, stirring constantly until it becomes
a smooth amber-colored paste that will
mold when cold. Post il into marina
lade pots and pour melted paraffine
wax over the top.
BarberrieS.-Make a crust as for pie.
roll out quite thin and cut in rounds
with the top OF pint pail, If you are
| not fortunate enough to have a cutter
the requisite size On these rounds.
pour good teaspoonful of this mix
! ture; one coffee cup of stoned and
! chopped raisins, one piece of cftron
about the size of trade dollar, the
juice and grated rind of one lemon
one egg, one cup of sugar. and a pinch
of salt; mix all we'll After putting Ut
on the paste, wrap it together, thus
making a sort of little turnover. Do
not cut amy vent in the dough, but
press the edges so firmly together that
not d drop can escape. When all are
1ald side by side in a pan or baking
TIN, wet them over with milk in which
a little sugar is dissolved; this gives
them lovely brown.
Crystallized Ginger.-Purchase the
green ginger root. scrape it carefully.
throw it into cold mater. place over the
range and bring it to the boiling point;
simmer gently until the ginger is ten
oer, then weigh, and TO each pound of
the ginger allow pound of sugar. Put
a layer of sugar in the bottom of q
preserve Jar. then a layer of ginger. |
tnen layer of sugar, and so on until |
you have the desired quantity. Add just |
a little water, stand the kettle on the |
PACK OF the stove until the sugar rnelts, |
then cook the ginger until quite trans
parent. Lift, drain and place on a
sieve over night. Next morning cut into
small pieces, roll in granulated sugar
and put away in layers between waxed
papers.
Chicken Pie.-Cut up t%o small
;h1ckens and put them in a saucepan
With one-quarter of a pound of salt
oork cut up into thin slices. Season
he chicken with salt and pepper, COW
T with water and simmer until done.
Make paste of one quart of flour With
when is mixed two tablespoonfuls of
harmed beef drippings or butter, half
teaspoonful of salt and half a tea
poonful of granulated sugar. Mix to- {
ether and moisten with sweet milk l
ntIl soft dough is formed Roll out
alf the dough and line a well battered ,
IN pan with it. Fill with the chicken ,
nd broth. adding teaspoonful of
utter Set an inverted cup in the
enter, roll out the other half of the /
aste and cover the pie with IT, Make
large incision in the middle of the
aste and press the sides of the lower e
no upper crusts well together. If all C
le broth be not used at first. add
lrough the opening during the bak- a
q. The pie should be baked in a t.
oderate oven
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18
POTATOES

Potatoes are such a nomely vegeta BILE
mat they do not receive proper consid-
Grafton. Potatoes should be boiled
Ihlrty minutes and baked fortv-fve
minutes 1t is a mistake for a house
'Wlfe to take for granted that her cook
knows how to boil potatoes. She should
De questioned. and if her method is
not the correct one. she should be in
structed to follow this rule: Twelve me-
diun-sized potatoes, one tablespoonful
Oh SAT- boiling water to cover. Pare the
potatoes, and if old let stand in cold
water an hour or two TO freshen them
Boil fifteen minutes. then add salt aid
Doll fifteen minutes longer Pour off
every drop of water. Take the cover
from the saucepan and shake the pota-
toes in current Of cold air. Place the
saucepan on the back part of the stove
and cover with a clean coarse towel
until serving time. The sooner the po-
tatoeS are served the BETTER
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Cream Filling.-Beat we'll together
the yolks of five eggs. one-half cupful
of sugar, and one heaping tablespoon
full of cornstarch: dilute it with two
cupfuls of boiling milk, and stir it over
the fire until thickened; then remove,
add the fiavoring, and let cool Nuts
Of cocoanut can be used with the
cream filing
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

To Clean Saucepans.-Never scrape
burnt saucepans if it can be avoided
Fill them with cold water, changing it
occasionally and removing the softened
parts. Enameled saucepans may be.
rubbed with brick 70 remove the stain
if it will not yield to the other treat
1oe11f
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Baked Potatoes-Se,ec large pota-
toes OF uniform size and shape. Wash
ana scrub Them with a brush. Bake
lnem IN hot oven about an hour. or
until soft, press them to see if done
but do not pierce them with fork;
when soft break the skin in one place
and serve at once ON napkin. Sweet
potatoes are baked in the same man
ner
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Chocolate FilIing.-Melt four ounces
of chocolate; dilute it with three table
spoonfuls of milk, and then add a cup
full of sugar mixed with we'll beaten
egg, and stir until thickened.
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Devils Food Cake.-Two cupfuls of
brown sugar, two eggs. one-half cupful
of butter, one tablespoonful of soda
dissolved in one-half cup of sour milk
Tor it can be made, if preferred, with
one teaspOonful of baking powder and
sweet milk; one-quarter cake of choc-
olate grated and dissolved in one-i1alf
cup of boiling water; three cupfuls of
flour. Bake in a long, shallow pan or
in two square layer pans. Ice with
chocolate or white icing
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Pineapple Mafmalade.-Pare and
CRATE or chop the fruit into as fine bits
as possible; allow three-fourths of >
pound of sugar TO every pound of fruit?
mIN thoroughly and let it stand one
no llour' then cook closely covered for half
ed through a collenaar. Return The f,1'i5
TO the preserving kettle and cook slow
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Mashed Potatoes--After the potatoes
are boiled and dried as directed. mash
them at once over the fire and in the
same pot in which they were boiled. so
tnat they will lose no heat. Se1son them
with salt. butter and cream or milk:
neat the milk and butter together. add
them slowly and beat the potatoes well
with a fork or an egg beater until they
are very light and white. Turn them
into hot dish, and pass a small uuan
tity through fruit sieve or a eolander
over the top
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Potato Croquettes-Two cupfuls OF
,mei.-seasoned " !, mashed n-tatoes. add the
"e''eh 3oiks Oh Two eggs, tablespoon.
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Drowned Sweet Potatoes-Cut cold
boiled potatoes into slices e-quarter
of an inch thick. Sprinkle them with
salt and pepper, spread with butter
and sprinkle with sugar. Place them in
a hot oven nd brown
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Horseradish Sauce. - Horseradish
sauce requires three tablespoonfuls of
finely scraped horseradish, two table
spoo1fuls of cream or milk, two or three
tablespoonfu4s of vinegar. one large
teaspoonful Of castor sugar. q teasDnor-
ful of salt, half feaspoonful of black
or white pepper. two teaspoonfuls of
French or one of English mustard. Mix
all the ingredients thoroughly: make
an hour or so before wanted. and serve
hot or cold in a sauce boat. If re-
quired hot put the sauce in lar
which stands in saucepan of boiling |
water tifl the sauce is hot 1t must not !
boil
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Potatoes au Gratin-Prenare tba M.
tatoes as for cream potatoes; puf them
in a baking dish. sprinkle over Two
tablespoonfuls Of Am erlcan cream,
cheese or Parmesan cheese: melt twn
tablespoonfuls of butter. add bread
crumbs to II and mix them well; snread
the crumbs over the cheese. nut the
DISH in the oveS and when the crumbs
are brown remove. '0
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Don't Waste Your Turkey.-Rem-
nants Of Turkey can be made into a
good soup with two quarts of medium
stock Tor water), salt, pepper. celery.
onion. carrot, two ounces ground rice
or ,aiTowre9t. shaped vegetables or
maceoronis Take the turkey bones and
any trimmings, break them up small
put into dry saucepan with any drv
lorcemeat or sauce you prefer and fry
crisply until golden brown, and serve
not. Chopped parsley may be sprinkIed
over the bones with the pepper and
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Bread Cake.-Take a piece of raised
bread dough large enough for one loaf
Mix into one tablespoonful of butter
one cup each Of sugar, raisins (stoned)
and currants. one-half teaspoonful each
OF. ground cinnamon, cloves and all
spice. Let it rise, which will take some
time, and bake the same as bread
Cover with icing favored with vanilla.
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

A Fine Gravy.-To make gravy for
roast or baked meat take the dripping
pan IN or over which the joint has been
coopked, pour off nearly all the fat. do
ing 1t very gently so as not to disturb
the sediment; pour in cupful of boiling
water, good pinch of salt, and. if
wanted thickened, a spoonful of flour;
place the pan on edge of fire and stir
the gravy while boiling for three min
utes. Pour round the meat, never over
it.
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18

Puree of Potatoes-Prepare the pota-
toes as directed for washing. excent use
generous cupful of milk and half a
teaspoonful of pepper. If the puree is
to be served as founda ton for dry
meats, like grouse, veal or turkey. use
a cupful of rich stock instead of milk.
The preparation. spread on a hot plat
ter. with any kind of cold meat or fish
that has been warmed in a little sauce
or gravy, heaped in the center of it,
makes a delightful luacheon Wand.
The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18


Creamed Potatoes-Cut cold boiled
potatoes that are a little unier1nna
into dice. Put them in a saucepan with
enough milk or cream TO cover fhcm
and cook until the potatoes have an
sorbed nearly all the milk: then to
every two cupfuls of potato add one
tablespoonful of butter, ohe-haIf tea
spoonful of salt, dash of pepper. and
just before serving. a teaspoonft1l of
parsley chopped very fine or white
sauce may be made, using cream if con
venient, and the potatoes placed in If
just long enough to heat them,
@
Potatoes la Royale-Onc pine of l,ot
boiled potatoes. a generous half cupftii
OF cream or milk. two tablespoonfuls of
butter. the whites of four eggs ana
yolk of one. salt and pepper to taste.
Beat the potato very light and fine. Add
the seasoning. milk and butter and
lastly. the whites Of the eggs. beaten
TO a stiff froth. Turn into a butter1l es.
callop dish. smooth with knife and
brush over with the yolks of the eggs
which have been we'll beaten. Brown
quickly and serve. 1t viii take fen
The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1899-06-12
BRIEF JOTTINGS.

Those going away for the summer will
be interested In the advertisement Of
The Oxford. Fryeburg.
Vaughan's bridge will be opened to
travel on Monday morning at o. clock.
A bicycle belonging TO Edward W. Muir
ply of the firm Of Murphy Bros. drug
gists, at No. PAL Congress street, was
stolen from the curbing in front of the
Chapman National bank about 10 O'Clock
Saturday morning. Mr.. Murphy was in
the bank few minutes on business and
when he returned the wheel was gone
There is no clue to the thieves.
A meeting OF the Maine State Fife,
Drum and Bugle corps will be held at
their rooms on Tuesday evening for the
purpose of reorganization and the election
of officers
All the mem bers of the First, Tenth
and Twenty-ninth Auxiliary association
are earnestly requested TO meet with
Mrs. W. A. Gilman, No. 299 Cum berland
street, Thursday afternoon, June 10th, at
2.30. as business of great Importance is
to come before the meeting.
The schooner yacht Mad Cap. owned
by Fred r. Lewis. has been laurche
and will be in commission this week.
A regular meeting of the Ladies' Vet
eran Firemen's Aid society will be held
at Orient hall, Monday evening at 7.3O
O'Clock.
The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1899-06-12
RIvERToN PARTIES.

The second annual outing of the
Conklin class of Portlandswas held Sat
uruay at Riverton pnrk. The party left
the city at eleven O'Clock in a special car.
At one O'Clock n banquet was ssryei in
Landlord Smiths best style. This tables
were handsomely decorated and Mt each
plate was handsome handfpainted
sachst bag. After dinner an impromptu
programme of post prandial numbers
was carried out. Mrs. A. A. Kendall
acted as toastmistress after word of vel
come had been extended by the presi-
dent, Mrs. Philip II. brown. Zach
member spoke on the subject found on
the reverse of the menu card. Mrs. J..
o. Rice and Mrs. GEORGE Nearpass were
very happy in their remarks, the former
speaking on 1.-The White Mans Burden, -
and the latter on parliamentary laws"
The credit for the success of the affair is
due the committee, composed of Mrs. A.
A. Kendall, Mrs. 5. b. Kelsey, Mrs. :; i.
.. Rice, Mrs. Philip II. Browi.
A parry of the mbers of the junior
league Of the Chestnut street Methodist
church went to RiVerton by special car
Saturday morning. The party was in
charge of Mrs. Luther Freeman and Mrs.
w. +. Cole. The children enjoyed a
picnio luhoh at noon and returned to rhe
olty late in the afternoon, delighted with
their days trip.
The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1899-06-12
r. M. LEWsEN & CO., 5ae Congress 81
ooMMENeEMENT Ar HEBRON.

Following is the commencement pro-
gramme at Hebron Acade my:
Sunday Morning, June 10 --Baccalaur-
cate sermon in church at IL O'Clock by
Rev. !. b. Mower.
Monday and Tuesdny, June 10 and 90.
Examination of three lower GLASSES.
Monday Evening, june l9.-Annual
prizs debate in the church at 8 O'Clock.
tuesday Morning, June 20.-Annual
meeting of the board of trustees,
Tuesday Afternoon, June 2U.--Baseball
game, Lewiston Y. N. Z. A. VS.. Hebron
Academy.
Tuesday Evening, June 20.-Reception
by senior class 10 alumni and friends,
Sturtevant hall, from 8 TO 10 o'clock.
Wednesday Morning, June 2l.-Gradu-
ating exercises at 10 oc lock in the church.
Wednesday Nom, June 21.-Com-
inencement Dinner in the Gymnasium.
Wednesday Afternoon, June 2l.-An-
nual baseball game, Hebron Academy va
Alumni. Ara
Wednesday Afternoon, June 21.-Grad-
uating exercises resumed at 3 O'Clock in
the church. 1a
Wednesday Evening, June 81. Annual
concert by the lem pie
Quartette, in the church, beginning at
3 O'Clock.
The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1899-06-12
THE cONKLIN CLASS.
Held ITS Annual Meeting at i,iverton
Saturday.

The second annual meeting Of the
Conklin class occurred Saturday after.
noon at Riverton. A special car left the
city at IL o'clock with the members Of
the club and their invited guests After
dinner, which was served at noon, Mrs.
Philip II. Brown welcomed the club.and
Its guests, reviewed the history of the
year and introduced Mrs A. A. Kendall
as toastnaster. Impromptu speeches fol-
lowed, nearly all OF the ladies present par
ticipating.
Miss Inez blanchard gave an exceed
inRly interesting account Of her recent
visit to the Aroostook where she was
the guest of the Houlton and Carbon
clubs as the meeting of the state execu-
tive board.
Mrs. Rics read clever poem and Mrs
Nearpass some bright parliamentary
rhymes, which were received with APP
plauss.
At every plate was dainty painted
sachet. the work and gift OF the OK -presi
dent, Mrs. A. A. Kendall, and a cluster
Of carnations which with the elaborate
table decorations were from the green
house of the president Mrs. Brown.
The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1899-06-12
NINETY-FIRST COMMENCEMENT
OF BRIDGION AGA DENY.

The exercises of commencement week
of b rldgton Academy begin on Sunday,
June IL, by sermon before the graduate
ing class by Rev. II. Al. Dodd..o Ashland,
New York, n former student The address
before tile Alumni association on the
evening of June 10 will be by Gen.
Charles Hamlin Of Bangor. That even
ipg's entertainment is under the auspices
of the Alumni association and is free to
the public The social opportunities of
the alumni dinner ON the i4tn, and its
after dinner exercises will be much en-
joyed by those who are renewing former
acquaintancss. To the present students
and their friends undoubtedly the chief
in terest will center about the prize liter
AIRY contests on the afternoon of June ID
and about the exercises of the grad uating
class on the l4th. 1t 10 desired that all
who are planning to attend the Alumni
dinner advise Principal q. Q, SpTatt at
North bridgton, Maine, at as early a
Ito as may he. g St4