davidaulloa/AmericanStories huggingface dataset:
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

shrimps or lobster and put them in the
mortar with the yolks and pound to q
paste. Fill the hollows OF the whites
with the paste. level off at the top
and arrange them around the tomatoes.
Strew some chopped shallot and sweet
pepper over the endlve. Mix together
in equal quantities some oil and vino
gar. Season with salt and pepper and
pour over the salad. Serve.
Italian Salad.-Peel some carrots and
turnps and blanch them in boiling wa
ter for five minutes. Then boil them in
chicken broth with little salt and sug-
ar. Boil the broth till 1t Is n glaze.
Take the carrots and turnips out and
| let them cool. Cut some beet root boiled
| potatoes and carrots and turnips into
slices onc-quarter inch thick and mix
all together in basin. Add some
chopped ravigote. oil. vinegar, pepper
and salt. Place n paste croustade on
the dish and put the salad in this.
Serve.
German Salad.-Take one half pound
of picked cabbage and put it in cold
water for n few minutes. Then drain
1t and cut 1t into shreds. Pour boiling
water over n half pound OF sauerkraut
and in five minutes drain 1t OFF. Let the
llraut cool, then shred it and mix with
the cabbage. Add one chopped and
l
blanched onion. two tablespoonfuls Of
grated horse radish. one-haf table
spoonful of chopped chevril. half
teacupful OF oil. one tablespoonful OF
vinegar and pepper and salt. Fix q
paste croustade on II dish. Fill it with
the salad and serve.
japanese Salad.-MInce three medium,
sized trutiles and two large cold boiled
potatoes very fine. Put them into ba-
sin and season with 4 half pinch each OF
salt and pepper. Pour over n wine
Glassful OF champagne and let it stand
for two hours. Add is cooked mus.
sells, one teaspOcnful OF cooked chives
and the same quantity of chopped pars-
ley. Mix all we'll together and put into
the salad bowl. decorating it with six
small white lettuce leaves and six fillets
| of anchovies and serve.
ELLA MATTTIESSEN.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
LATEST IN HAIRDREssINe.

The latest characteristics of hairs
dressing are the softness, the Irregular
natural looking wave and q decided
tendency to discard the rigid, very friz.
zy effect so Enthusiastically the result of
hot irons. In other words OF Partisan
authority the more Greuzelike the
couture the more distingue.'' There are
pompadours without end, but the one
which is strictly correct in style is soft
and careless. without the immense roll
inside to dlsfigure the head and natten-
ed not little directly on top.
~ stylish mode very becoming to some
women shows the hair divided into
three parts. with an invisible parting
on either side. the center portion car
ried in deep wave across the forehead.
and the sides pulled out very full In a
large wave. Parting the hair in the
center. combing 1t down in a soft wave
1T either side and putting 1t out full be-
low is another pretty mode. The knot
is worn high on the head, except in
rare instances, when 1t is seen low in
the neck. and the latest arrangement Is
one full high loop standing high on the
crown OF the head and crossed below
as If 1t were bowknot without the sec
ond loop. Three smaller loops are also
very pretty and more becoming when
more width Is required
The essential elements OF a success
full couture are a sense of proportion
and becoming effect. remembering that
the style which suits one head may be
almost disfleuring to another. This
discrimination is almost invariably
lacking ut the professional hairdress-
ers. where one particular style goes the
rounds. Whether your face is thin and
long or decidedly moon shaped. 1t is ali
the same. The variety in hair orna-
ments for evening wear is prettier than
ever before.
Some of the daintiest novelties are
made of aigrets shaped in the form of
snort, stiff quills and spangled with
silver. Then there are all sorts of erect
bows of lace. velvet, satin ribbon and
tuile combined with aigrets and colored
spangles. and the prettiest Alsatian eff
fects as we'll. White lace insertion with
waved edges makes dainty little AL
sation bow. The lace is about two
inches wide. with two loops each way
and little fine. silk covered wire to
hold them in place.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
GUIMPES, SLEEVES. FIcHUs.

Yokes and guimpes play an important
part in the new summer gowns. and
the one idea seems to be at present 10
nave them as novel and distinctive as
possible. Very pretty ones made OF lace
are now for sale at the shops. They are
well cut and quite desirable. The new
est models in the silk gowns have
guimpes and yokes made OF black and
white striped silk or OF white chiffon
with lines OF black velvet.
reference has already been made to
the elbow sleeves and the new double
sleeve which are highly favored for thin
gowns. The latter sleeve ends appar-
entity at the elbow, but is really Joined
TO an undersleeve OF n white fabric
that extends down over the hand and
gives quite the effect of the old fash
Toned undersleeve. Made in malines
lace or any of the thin thread laces 1t
is very charming. In some of the fou-
lard and india silk gowns the sprlgged.
hand embroidered and tambour under
sleeves have reappeared. Any one for
/ tunate enough to have these sleeves
on hand will now find a chance to use
them again.
Tho hchu. with its scarf ends, will be
graceful feature of the summer styles.
Whether the figure be slender or the
reverse the fichu lends itself with
equally good effect IL only the wearer
knows how to arrange 1t to her own adj
vantage. The tall. slender woman may
gracefully tie the scarf ends in soft
ripples at the waist and then carry the
ends to the back after crossing them
and knot them loosely behind The
short woman will draw the folds down
very trinity to as much OF Il point as
possible below the waist line. fastening
the one small knot with long. slender
pin and allowing the straight scarf ends
to fall low on the skirt. The iichus may
be OF the material of the gown or Of
! white trimmed with rutiies of lace or
plaitings of mousseline de sole on
some OF the gowns that are made Of
silk these fichus are Of liberty silk or
chiffon. Soft. folded girdles and sashes
will also play an important part In add
ing to the dainty. graceful and pictur-
csque effect OF the summer toilet.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
A Fayorite Material.

Embroidered holland Is a favorite this
year among the summer fabrics, and
piQue treated with incrustations OF
coarse lace is as effective as it is strik-
ing. Pique and duck costumes will
again be worn. Some piques shown are
quite light in weight. having an open
work dot. really an eyelet hole that Is
worked around with hand or machine
embroidery. The fashion that has here
tofore been popular of wearing sills
waists with piaue skirts will still pre-
vail. but now the white waists are the
correct thing. and the thin materials.
like the embroidered muslin, wash silk
or those made of lace and ribbon, are
preferred, and over them will be worn
bolero or Eton jackets of piQue.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
French Economy.

Although it may seem paradoxical to
say so. the average Frenchwoman
spends both more and less on her
clothes than does her English sister. To
give an example: The young French
matron. compelled to keep within n
small dress allowance. will generally
manage at any given moment to look
as well turned out as does a very rich
friend. The reason for this is not far
to seek. considering that she goes TO
the same dressmaker and pays very
much the same price; but whereas the
wealthy Frenchwoman will. OF course.
indulge herself in any number OF pretty
costumes, she who is compelled to study
economy will vigorously restrict herself
to three or perhaps four frocks year.
OF these two will probably be home
made. Thus 1t will be seen that the
feminine half of the French nation has
realized the two principles of economy
and 1t is from necessity rather than
from choice that so many French girls
early become really good dressmakers
and even the most frivolous Parisienne
Is very generous in allowing her friends
to copy her garments.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
Corn Cures.
ELLA MATIIIESsEN.

Corns which have been neglected are
troublesome things to cure. But. hap
PLY, with patience there are remedies
in most cases. Hard corns are usually
due to friction OF the skin against the
leather of the boot or shoe. y cure Tor
them is TO touch the center spot with
q caustic pencil every day. carefully
pairing off the crust" of the corn once
or twice Il week. The cure Will take
two or three months to complete.
y young corn usually gives way to
the influence of pumice stone IL rubbed
on the spot every day. Acetic acid IS
also recommended as corn cure. 1t
should he applied with the point of Il
match stick, the surrounding flesh be-
ing thoroughly protected from contact
with the acid. BE careful In pairing n
corn not to penetrate into the sensitive
flesh. 1t is advisable to soften the corn
by bathing the foot in warm water be-
fore pairing.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

turesque hat wide OF rim and very much
turned up at one side.
Another of these attractive robes Is
FOR Indoor afternoon wear and made of
mauve fouiard Powered with white. 1t.
too, has the bouffant undersleeves, but
in this case they are laid in double
puts. The usual fashionable girdle OF
mousselne de sole drapes the waist
and is finished with large bow and
sash ends behind. A large collar of yell
low guipure comes over the shoulders
and DIVORCES at each side under the
arms to give the effect of short jacket.
Speaking OF fancy girdles. they play
very prominent part in the costumes
of the season. The wide ones Of soft.
clinging fabrics have replaced the mar
row belts Of last year. One Of these
wide belts which 1 have noticed was
made with four narrow straps to buc-
kle In front. 1t was made of soft silk
OF hue to suit the gown. The belt Is
made over n foundation of stiff muslin
or canvas. furnished with three cores
and with the tabs cut out in the founda-
ton piece. The silk and the sarcenet
lining are then cut out and the silk
shaped to fullness over the canvas.
The tabs are fastened by hooks under
meath. the buckles being purely orna-
mental.
Still another girdle Is made to wear
with any gown and is of neutral colored
Silk and clasped with large silver buc-
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

mixture as it becomes too thick. Then
lemon juice and oil should be dropped in
alternately to give 1t the right con-
sistency. Add last two tablespoonfuls
of vinegar and mix thoroughly with the
dressing. Sometimes. when the dress
Ing is served, half cupful OF whipped
cream is added to the mixture.
To make what is called salad cream
rub lump of sugar over the yellow
rind of lemon and dissolve it in half
teacupful OF white vinegar. Mix the
sugar and vinegar with sufficient
sour cream to make the right quantity
of salad dressing. Stir them together
and SEASON with salt and pepper leither
white or cayenne) to taste.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

teaspoonful of tarragon vinegar and
then fill the spoon with malt vinegar,
and stir this briskiy with saiud- and
serve.
There are as many different kinds of
dressing for salads as there are salads.
The best known are the French and the
mayonnaise dressings. The former Is
made by mixing in n bowl three table
spoonfuls of olive oil. one tablespoonful
of vinegar. one saltspoonful of salt and
one-half tablespoonful OF pepper. The
oil should be mixed in gradually. Some
people prefer to add to this a teaspoon
full of onion juice.
A good mayonnaise dressing Is made
as follows: Mix in n small bowl one
teaspoonful of mustard one teaspoonful
of powdered sugar. one-half a teaspoon
full of salt, one-quarter of a saltspoon-
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

there by steel clasp. The sleeves have
haring cuffs at the elbows. from under
meath which fall cobweblike nounces OF
lace that reach to the wrist. The gown
is cut in empire style, perfectly straight
In front, but with deep double box
piaits falling from the center OF the
back to form wide spreading train.
In the third act she wears a striking
outdoor costume with skirt of peau de
CANT suede and long habit of puce taft
feta. the corsage made with a collar of
venetian lace bordered with n narrow
frill of black velours. The sleeves are
quite short. with flaring turned back
cuffs. faced with lace and headed by q
frill OF the black velours. From the
cuffs extend pulled undersleeves of
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

rel q striking part at the Odeon; not
that Mime. Sorel as an artist Is likely to
charm or Interest, but because her
name was flashed from one end Of Eu-
rope 10 another at the time OF the death
OF President Faure, and every one is
anxious to behold notorious beauty. or
La Sorers beauty and chic there can
be but one opinion-she is radiant and
the wardrobe with which Paquin has
provided her for LA Bru" enhances
every one OF her charms
One of the prettiest of the gowns
worn In La Bru" is an evening Co.'S
tune of pale blue tulle made with a
deep. lace garnished tunlc trimmed with
n deep incrustation of pearl and crystal
embroidery. The decolletage and the
epaulets are adorned with chantilly
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

dish. Pile the meat in the center.
sprinkle the egg all over and serve.
Dutch Saiad-Skin and bone a her
ring and cut it into small pieces. Wash
and bone eight anchovles and divide
each into four pieces Take some cold
fowl and cut it into small cubes. Chop
in equal quantities picked ghcrkins
and beet root and cut in large pieces
twice the amount of cold boiled pota-
toes. Mix all ingredients but the an
chovies with one or two chopped hard
boiled eggs and about two tablespoon
fuls OF chopped capers. Prepare a
dressing with two parts OF olive oil and
one part of tarragon vinegar. Mix
smoothly with 1t small quantity OF
French mustard. Season To taste with
white pepper. Pour the dressing over
and serve.
Spanish Salad.-Beach some heads of
cndives and arrange them III mold in
the middle OF dish. Peel some rather
large tomatoes. divide into sections and
place them round the endive. Boil some
eggs hard and when cold cut into
halves. Scoop the yolks out carefully.
taking care not to break the whites.
and put them in q mortar. Pick some
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
To Keen Your Gloves.

When gloves are taken off the hand.
they must never be rolled into a ball.
but carefully pressed out flat and laid
in a glove box longer than they are.
All holes must be mended as soon as
seen and buttons replaced. AS all
gloves get to smell queerly IL worn any
length OF time. have u small sachet of
violet powder to lay inside each one,
and on fine day hang them out in tho
air and sun. When dirty. have them
cleaned several times before buying
new ones.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
LUNCHEON OR TEA.
Rice Crumpets. Apple Frittera
Deviled Crabs.
Stewed Celery. Tomato Salad
Ham and Rice Outlets
Orange Souillc.
Tea. Cocoa.

HAM AND RICE CUTLErS-Thcse need not os
costly, bits OF rather shabby nam may be
utilized. and il you happen to have had boiled
rice Tor curry the previous day try and save ths
required weight cut from that. You will require
to have pound of ham and quarter of pound
OF boiled rice; also hall gill Q; thick white
sauce, teaspoonful of chopped onion. three eggs.
salt and pepper. bread crumbs, little parsley
and some fat fer trying. Chop the ham finely
with the rice. onion and two tcaspoonfuls OF
parsley Melt one ounce OF butter in pan and
fry the onion in it for three OF four minutes.
Next put in the rice and ham and well heat
Now add the half gill OF white sauce and bring
to the boil. Separate the yoiSs OF the two eggs
from the whites and beat them up and stir into
the mixture in the pan. Season well and turn cut
on 10 plate. Smooth 1t evenly and put II
on one side TO get cool Than shape like small
lobster outlets and dip each In crumbs Beat up
the remaining egg, brush the outlets over with
II. and then again cover with bread crumbs. Fry
them in plenty OF hot fat, and whsr a pretty
color drain on paper Serve very hot With ifiet
parslcy and. Il convenient, tomato nues.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

indoor gown OF rose crepe velours Two
nounces of point d'esprit encircle the
shoulders and are trimmed with narrow
oands OF black velvet ribbon, the black
VeiVet border being continued on the
lohs SCARF OF the lace that depends
from one side Of the corsage. caught
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
FOuInrda.

A novel mode of trimming the popular
new foulnrds, which are more in evil
dence every week. In place of the cloth
bands which were used on them earlier
in the season is In substituting canvas
yelling. The yelling usually matches
the color in the figured design and Is
covered with rows of stitching.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
ATTRACTIVE SALAD GARNITUREs.

Another good salad dressing Is made
by taking the cold yoks of two hard
boiled eggs. placing them in a basin ana
washing them until smooth. Then COM
bine them with one teaspoonful each of
salt and made mustard. one saltspoon-
full OF sugar and half that quantity OF
pepper. Mix we'll and add gradually
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

lace and pearl and crystal embroideries.
Inc bodice, cut to form a deep point at
the front. is made with a crossed over
orapery of peau de sole. fastened at the
ieft with jeweled buckle. The sleeves
OF oiue tulle come to the elbow, where
they are ornamented with flounccs of
lace and bands OF black velvet.
In another act Nine. Sorel wears nm
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

flesh with some French salad dressing
and let 1t macerate for two or three
hours In cold place. Rub the yolks OF
four hard boiled eggs to a powder and
chop the whites very fine Wash and
dry two small heads of lettuce, cut
them into shreds and put them on a
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

full Of cayenne: add the yolks of two
raw eggs and stir well with 81 wooden
spoon Add about pint of olive oil,
stirring 1t in drop at 4 time until the
mixture thickens. About two table
spoonfuls OF lemon Juice will be re-
CURED for this quantity of dressing. this
TO be stirred in gradually to thin the
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

one tablespoonful OF cream When
mixed. add one tablespoonful of TARA
gon vinegar.
Each nation has a salad peculiar to
itself. To make Russian salad cut into
small dice one ounce each OF cooked
roast beef, ham, OK tongue, chicken,
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

ANCHovY oMELET.-Break three eggs into
basin; beat them up with tablespoonful OF milk
pepper and salt till ss+e.Ay. Fry some chop
ped onion and parsley in an ounce OF butter with
out coloring them. When partially cooked, adj
The beaten eggs and stir quickly with woodeI
spoon. When the cmelet begins to set. work
into half moon shape and hold it slantingly be-
fore the fire to brown the top, or else hold sala'
mander it. slip to hot dish and place
in the center tlleted and heated anehoyiei
anchovy paste. Fold the omelet over and serve
very hot.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
Paris Fashion Letter


nARIs. May 19.-Paris is full of dis
tinsuished visitors who throng the
streets, crowd the shops and linger
In ecstatic admiration of the great ex-
position. The theaters nightly overflow
with we'll dressed foreigners bent on
homage to the footlight queens Of beau
ty or fashion.
It was a clever idea to give Nine. So
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

white linen, frilled at the wrist The
Jacket waist of the habit Ia bordered
with three narrow rows OF braid and
trimmed with buttons and cross straps
or the same. these forming n lattice
work over the vest OF plated white lin
en-. With this costume is donned pic
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

APRICOT TARTS.-Roll out some puff passs
rot quite quarter Of an inch thick; then with
4 Lutcd or plain cutter about three inches in
diameter cut out many cases As you require to
nil; then in the center mark with two inch
cutter and bake. When cold, remove the center
piece and take out much OF the soft paste a.
YOU can without damaging the bottom sides.
Take some timed apricots, pour of the strip and
stew it with little lemon peel and very small
piece OF cinnamon; add the fruit and simmer az
slowly as possible Tor 20 minutes. then add
very little powdered gelatin. When the frui. IL
nearly cold put piece of apricot in each case,
aud over it pour OF the strip.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24

lean leg OF mutton and two trufiles Put
these into salad bowl. separating each
by six boned anchovles. Pour q table
spoonful of tartar sauce in the center.
covering the sauce with two chopped
leaves of lettuce, and serve.
Polish Salad.-Moisten one quart OF
finely chopped cooked game or poultry
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-06-24
DINNER.
EnngNniInR-

Shoulder OF Mutton. Larded. Hot Slav.
Stewed Carrots Baked Potatoes
Potato Salad. parsnip Chips
Apricot Tarts.
Fruit.
Coffee.
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1900-09-11
DROPPED EN N A Bath
CARL KNITTER EXPIRED WHILE
CLEANING OUT A BATH
TUB
LEAVES A WIFE AND FAMILY
His Children Discovered Him and
Raised an Alarm-Had Suffered
From Henrtl Disease for
Yeaf Past.

Carl Knitter. aporter in Krumiek Bros
barber shop, rs Eest Seventh street,
died suddenly about o'clock last night
In one of the Bath rooms of the barber
shop While he was eleaning the bath tub
coroner Nelson was Immediately noti-
ned, and when ne arrived he decided that
no autopsy will be necessary, as the facts
go to show that KnitteE has been sub
1ect to heart failure for some time past
Mr. Knitter was forty year old, mar
r1ed. and had three children, a girl six
teen years old, boy thirteen years. and
ar other boy two years cid. He lived at
440 South Robert street, and has always
been a sober and industrious man. For
the past year he had complained almost
daily OF feeling bad, and in way had ex-
pected to be taken away suddenly.
t. F. Sullivan, who was using the bath
room adjoining, said that he heard a
trump, as If something dropped, and
locked over into the other bath room to
see what it was and saw Mr.. Knitter
sitting III a chair leaning over the bath
tub. The position seemed so natural that
he did not think the man was dead unit I
few minutes after, when the dead
man own children, two of whom were
IN the barber shop, raised the alarm.
Mr. Krsitter belonged to Camp No. 6.
MedeFn Wecdmen, had mary friends,
and his death will be II curned by many.
Inc body was taken &c the county
lnsFsue and his wife notified He had
oeen SUBJECT to fainting spells quite fire.
quently lately.