davidaulloa/AmericanStories huggingface dataset:
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1900-05-30
RECENT DEATHS.
Gingras.

Mrs. Isai Girgras, one of the Oldest
and best known ladies in Notre Dame
Parish died Tuesday of last week, after a
four weeks illness, at the age of so years.
She was a woman who was verv we'll
known for her excellent virtues and no BILE
sentiments. Her charity for others had
no limit. She was able even at her ad-
vanced age to do her regular household
duties until about month before her
death. She was an active member of the
Ladies of st. Ann Society. A grand re-
quinn was sung by Rev. ]. A. Boisson-
nault, Wednesday morning, at which
time tie church was in mournii a.
Mrs. Gingras leaves family of nine
children: Isai of Manchester, N. H.,
Ceina. wife of Edmond Henaut of Fitch
burg, Mass, Thomas. a resident of Chi
cago; Marie, wife of c. Pichrom of Los
Angeles; and Rosaie, wife of Louis
Demers; Louis; Sara, wife Of Prudent
Henault; Peter; Mathide, wife of Ma
poleon Corriveau, all residents here.
Among relatives from out of town,
present at the funeral services were, Mr..
and Mrs. Edmond Henault of Fitchburg,
Mass, Isai Gingras OF Manchester and
Mr.. Mastai Henault of New York. The
family has the sympathy Of the COM
munity.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1900-05-30

Passumpsic Lodge No. IT,, r. and A. M.
The next regular Communication will be
held Thursday evening, June 7.
EPHRAIM AMAzEEN,
DELos M. BACON, Master.
Secretary.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1900-05-30
Woman's Club.

will be held in Pythian Hall on Monday,
June 4, 1900, at p, m. The programm e
has been arranged by the Village Improve
ment committee.
Executive board meeting at 2 p. m.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1900-05-30
Knights of Pythias

Regular convention of Apollo Lodge No. 2
Tuesday night June 8.
Work in the Knight Rank
L. P. SLACK, Chancellor Comrnander.
]. NJ. CUsHMAN, Keeper of Records and Seal
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1900-05-30
WEATHER RECORD.
Highest

At Bingham's Drug Store. for the week
ending May %, 1900.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1900-05-30
The Brooks-Ty|er
Dry Goods ca j.
NEW ADS. THIS WEEK

Purse Lost.
Girl Wanted.
Bicvcle for Sale.
Wallace's Circus.
Domestic Bakery.
Womans Club Meeting +
Leather Hand Bag Lost.
Village Property for Sale.
A New Suit-J, c. Stevens.
Pansy Plants-G. c. Weeks.
CONGREGATIONAL Convention.
Residence for Sale-H. Stanley.
Shirt Wais IS Brooks Tyler Co.
Tenement to Rent-W. H. Ward.
Something Different-L. P. Leach.
Damage Sale-McLeod Milling Co.
Bankruptcy Discharged. A. McLam.
Bankruptcy Discharged. ]. Wright,
Money We'll Spent-S. A. Moore & Co.
Comrs Notice--E. c. Blanchard's Est.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1900-05-30
Smith.

Charles Smith, died at his home on
Spring street Wednesday of last week, at
the age of AZ years. He had been quite
an invalid since childhood, having had
an affection Of the heart since that time,
which has been aggravated ny rheuma-
tism for several years, and which finally
resulted in his death. He with his
mother and three brothers moved here
from Cranky three years ago, and aside
from them he leaves sister in Colorado.
He was OF an inventive turn Of mind and
during the time he was unable to work
had thought out several interesting in
ventions. The funeral was held from the
house Friday afternoon, Rev. G. W. Hunt
officiating.
BesleY.
The remains of Mrs. Besley, formerly
Alzina, youngest daughter OF the lat'
Barron Moulton, were brought here Sat
urdav from New York. where she died ii
hospital, Thursday, and were buried il
the family lot. They were accompanie
| by her husband, and her brother, B.
Moulton and his wife from Boston.
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12
Irt.h Home.pun and Fri....

\ The summer coats and skirts in Irish
frieze or homespuns are prettiIy strap
ped and stitched. and the facings al
ways of the most pleasing harmony In
delightful contrast. For example. a
heliorope homespun has white facgngS.
delicately embroidered with mauve aad
pale blue flowers and foliage. another
IN pale green is faced with cream
panne. stamped with delicate pink tlosy-
ers and foliage.
There is every pastel shade imaein-
able in cloths. as well as the new pinky
reds used in making the modish gowns.
Some have little Elton or bolero bodices.
Among other garments worth notice in
the shops are the covert coating cos
tunes. riding habits and driving coats.
among them many admirable Viennesa
models.
The travelling capes and cioaks VIII
prove most useful e. those who are
vending their way 10 the mountains
The skirts are particularly well cut.
and many are TO be sold singly. To go
with these are several pretty silk and
muslin shirts and blouses.
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12
A NEW STOCKING SUPPORTER.

With the days OF bicycling the pop
uiarity Of the stocking supporter or
suspencer became general. and It's CON-
fort for walking and ordinary wear
QuicAiy made itself appreciated The
ur.woack urged with regard TO some
makes, however. is the tendency OF the
IaStenlngs TO tear the top OF the stock
Ing, and the ingenuity Of manufactur
ers was accordingly set to work 10 o..
viate this risk.
An ingenious method OF meeting the
difficulty has been arrived at bv the in
ventors of the velvet grip stocking snn-
porter which has lately made its A.
pearance on the market and Is to be oh
tanned at any good drapery or ladies'
Quitting establishment. The desertu
tive name is due 10 the fact that the
fastening consists OF an imperishahla
rubber button. which is inserted be-
meath the top OF the stocking. a metal
hoop being then passed over both so IS
TO hold them securely together without
any possibility Of becoming unfastenea.
The strain on the fabric OF the stocking
Is considerably lessened by this IL
genious continuance. the soft material
OF the button. while not in any way
weakening the grip. preventing the dan
ger of tearing the top OK the stocking
which IL holds
me velvet grip Is made on the same
principle as most other suspenders and
is 10 be had. with or without a band.
IN white or black cotton or in silk or
satin OF any shade TO match the COR
sets and hosiery
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12

of the moment a delightful suggestion
Of antiquity. such as is associated with
powdered hair and patches.
A very chic costume for q young girl
has just been designed for the daughter
OF provincial millionaire family who.
under the auspices OF a kindly but i'm
poyerished duchess OF unimpeachable
pedigree and unassailable social posi-
llon, Is making her bow to the little circle
Always so ready to welcome marriage
aoie dollars The gown is OF combined
white canvas and blue pique. The skirt
mas front panel in the shape OF a
VIDE box plat, beIted about the figure
oy wide band of blue pique buttoned
TO each side of the plat. The bodice is
IaSnloned with a very short bolero.
opening above a waistcoat of blue and
white stripes. The broad reyers are
laced with lace and extended into very
narrow points, each clasped near the
extremity by q handsome button TO
match the large buttons on the skirt.
A deep cuff faced with white lace fin
ishes of the fitted sleeve.
Another gown worn by the elegant
chaperon of the little parvenu was
from Doucet and was intended for fete
wear. 1t was of palest green silk mus
lin, with skirt and bodice falling open
in loose piaits TO show insertions OF
broad pieces of lace. A deep yoke OF
lace and sleeves with deep puffs of
white chiffon at the wrist were further
touches of white. The wide girdle was
of the geen silk muslin.
CATHERINE TALBOT.
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12

the yellow part is removed. Simmer
the sugar with quart of cold water
I'VE minutes. When cool, add the
strained juices of the oranges and lem
on and the whites of eggs beaten TO a
froth. Freeze according to directions
given with the particular machine used.
Whites Of eggs give more body 10 wa
ter ices, but may always be omitted If
desired
To make raspberry or any other fruit
ice take the following ingredients:
Three pints OF fruit, y ounces OF pow
dered sugar. two whites OF eggs. Pick
the stalks from the fruit. lay il on a
nat dish and sprinkle II thickly with
four ounces Of the sugar Simmer the
rest OF the sugar with quart Of wa
ter for ten minutes Rub the fruit
through a fine sieve with the back OF 4
spoon Mix this with the strip. then
Sur into 1t the beaten whites OF the
eggs. Freeze as before Should the
mixture be too pale the color may be
heightened by few drops Of carmIne
or prepared cochineaL Currauts and
I aspbeTries mixed together make nice
water ice in the proportion OF two
pounds OF currants 70 half 4 pound OF
Taspoerries. The juice may be extract
50 from the fruit by squeezing II with
the hands through a stratner: but, II
preferred, the currants may b. stewed
n small quantity Of water first, then
rubbed through sieve. Ike The FIRST
recipe Tor straw berry water ice
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12
some Handsome pre.,e..

Cherry colored foulard, spotted or
showed" with white. is a fashionable
material in Paris. A handsome gown
of this fabric has a rounded empiece-
ment forming double collar of white
silk piped with black. the idea being re-
peated at the hem Of the skirt and Dor
dering an insertion of cluny lace. With
this toilet is a long dust cloak with
string colored lace hood.
Another pretty gown was In crevette
pink foulard trimmed with insertions
of guipure and having that slight touch
of black which Paris dressmakers wise
ly consider necessary to the gown OF
light coloring.
Hats on the Bots are crowded with
flowers, and many of them are tied be-
meath the chin with narrow black vel
vet strings. Some Of the fancy colored
straw hats are absolutely guiltless of
trimming. These are made in a combi-
nation of shaded straws which in front
take the form of a big bow. Other
hats are of crumpled erin
with full blown pink roses.
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12
PnrIa Gnnna-

Paris IS very gay just now. and tho
celebrated Bots is daily thronged with
graceful toilets. The tailor made is
strongly In evidence. II seems. and blue
and brown and fawn and gray are IA
vorite colors. The bolero enjoys a large
share of favor. and foulards are coming
out in profusion- The Parisienne wears
her hat low over her brows. and a white
lace veil shades her face from the
glare OF the sun, for which purpose also
she carries the daintiest OF sunshadsa
in shot SILK or gathered chiffon.
A description comes from across the
water OF an original dress OF cluny lace
strapped with pale mauve and white
foulard. the bodice having insertions %
mauye embroideries upon plated en-
placement Another robe IS described
Of silver gray crepe de chine Here.
again. glittering embroideries are used
with a lavish hand. The bodice opens
over a front OF cream lace strapped
across with black ribbon velvet. and
the skirt IS gagged over the hips.
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12
DESSERTS I;

I best creams the liquid is scalded an6
the sugar dissolved in it while hot
Raw cream frozen tastes too much like
snow.
In measuring the ice and salt to pack
into the freezer a good plan is to use a
shallow dish or pan, putting in a layer
| of ice three inches thick and then a
layer of salt one inch thick and pack
the mixture close with wooden spoon.
After the cream is made it is better
to allow it to stand for an hour or two.
This will cause the flavor to blend per-
fectly with the cream. When it is to
be served, dip the can quickly in cold
water, wipe and invert over q large
dish, and the cream will slip out neatly.
If the cream is to be served in forms.
fill the molds with the cream, taking
care to press down with a spoon. so
that every part may be filled. Place a
piece of white paper around the edge
and put on the lid. Cover the point
with strip of muslin dipped in melted
butter and pack the molds in salt and
ice until they are needed.
When the ice cream freezer is mt
away, it should be cleaned and the can
scalded and dried and left with the lid
of until it is to be used again. In the
winter months snow may be substitut-
ed for ice. \ substitute for a patent
freezer may be made of a deep. covered
can or pail and a wooden pail or firlzin
The cream must be scraped from the
sides of the can now and then and be
beaten every little while with a wooden
spoon.
A longer time is required for freezing
water ices than ice cream. The crank
should be turned for a few minutes
and then stopped for a few minutes.
When the handle Will no longer turn
remove it, take out the heater and
scrape the mixture from the sides of
the can and beat with a large wooden
spoon.
In making a sherbet freeze quickly
until the mixture is almost bar5 IT,,
take out the heater and mix with tba
contents the white of one egg beaten -
q froth with a tablespoonful of now
dered sugar and beat until all is stir
STR the sherbet into the frozen mix
ture and allow it to stand for an hon
or So In removing an ice from a mold
IN case It should stick dip it into cold
water, never in warm water. or The
shape viii be spoiled.
here are several recipes for making
creams:
Vanilla Ice Cream.-Take one omar.
OF milk. one pint OF cream. four eggs
Two tabiespoonfuls OF cornstarch. one
pound Of powdered sugar. vanilla es-
senee- Stir the cornstarch very
smoothly with a little of the scalded
mix IN whlch is the dissolved sugar:
peat the yolks Of the eggs. Boil the
resi- OF the milk, pour it over the corn /
; S<'lSh' lnen stir in the beaten yolks !
OF esss and add pinch OF salt. Stir
this mixture over the fire until II Is
signify thick and eliRgs 10 the spoon:
'heh allow II TO cool Beat the whites
OF egss TO a s1ifT froth. mix them Win
me custard and favor with vanilla es-
SenCe 10 taste.
To make lemon water ice taxa eipa.
lemons Il ounces OF loaf sugar. four
eggs, whites only Put into an enamel
20 saucepan the thinIy pared rin6s OF
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12
A HINT ABOUT WRINKLES.

In these days there is no such thing
as an elderly" lady. Women pass
from young to old and somehow man
age to skip the middle age. Grand
mothers of the type of the Princess Of
Wales and Georgina. countess OF Dud-
ley, have quite revolutionized old i'm
pressions of the grandparent. we
must have no such things as wrinkles
today. If they show signs Of obtruding
themselves. a gentle corrective must
at once be administered and conquer
the threatened foe.
A harmless wrinkle wash consists Of
one part each of hazeline-an invalu-
able preparation for the toilet table
and spirits Of wine and two parts Of
water A gentle but thorough rubbing
of the cheeks and forehead daily after
washing is said TO dispense wrinkles.
Even if not quite successful in its
prime mission. the treatment is HARM
less and even beneficial to the skin.
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12
COOLING ICES FOR HOT v=4T#E'


THERE are few households in which
an ice cream freezer is not to be
found. The cheapness of the uten-
sill makes it possible to have homemade
ices, sherbets and creams superior in
quality to any to be purchased in the
ordinary shops. There are churns now
upon the market that viii freeze the
mixtures in a few minutes, so that the
Ices may be made Just a short time be-
fore serving and be perfectly fresh and
solid when placed upon the table. The
best one for satisfactory results has a
side wheel which accomplishes an even
congealng of the cream.
The ice packed about the can should
be mixed with rock salt in the propor-
ton Of a little less than three-quarters
OF ice TO one-quarter of salt. The ice
must be pounded into small pieces.
The best way to do this is to put the
lump into an old sack or bag and pound
II with some blunt headed instrument.
Ike wooden mallet or the head of an
ak or Ratchet. The ice will in this way
be retained in the bag. the pieces not
lying all over the room.
When the cream has been nJace5 in
the can after examination TO see that
the handle and beaten work all right
the Ice and salt should be packed
around the outside of the receptacle
Ii should be arranged: first. a LAYER OF
Zee placed next to the can, then a LAYER
OF salt. and so on until the pail is filed.
When all this has been done. turn the
handle slowly and evenly until the
cream is 50 stiff that you can turn II no
longer; ordinarily, it takes Is minutes
TO freeze the cream. Then take off the
handle wipe off the lid of the can. so
that no salt water may drop in when
Il Is removed. lift the lid and remove
the beaten. Press the ice cream down
with Il spoon Ga wooden one is besr)
and put on the lid again. corking up
the opening through which the handle
passed. and cover the lid with flannel
cloth, Fill the freezer with more
rough ice and put it in a cool place un-
III II IS time TO serve the cream.
u should be remembered that Tc1~Ss
expand in freezing. so that the mixtures
placed in the can should always he loss
than II viii hold. The quantity OF srr-
ar used in making ice cream is. an i'm
poFJant consideration, for too much
VII retard the freezing and too little
VIII make the ice cream too hard.
should be remembered that the
inner the ice is crushed the more Quick
" Wll II melt and the cream be frozen
The more rapidly the mixture is stir
req ne more quickly win it be frozen.
ior the rapidity of the revolutions ex-
poses The mixture in all parts more
thoroughly 10 the cold.
or freezing, about % pounds Of ice
Ere needed for . gallon freezer SoT,a
persons imagine that the melted ice
Should be drawn of as soon as # is re-
cuced 10 We Ter. This IS a mistake for
IL latent cold remaining in the water
h-!'s freeze the cream. In order that
none Of the water may run into the
csu there should De an outlet a short
distance below the lid Draw OF The
N@ser when il floats the ice.
Il IS q sood plan not to try to freeze
the cream too rapidly. When SLOWLY
Ho@ea. 1he grain is better. For the
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12
COLD CHICKEN PIE.

Cut couple Of chickens into small
joints, stew them, with the necks and
feet, IN enough water TO almost cover
them. favoring this with a bunch of
thyme, marjoram, bay leaf, parsley, a
small blade Of mace, peppercorns and
salt. When the chicken is half done,
place among the pieces some slices of
boiled bacon or ham and cook till quite
tender. Hard boil five eggs, cut them
in slices, arrange them and the chicken
and bacon in layers in pie dish; skim
the broth. strain and boil it quickly to
reduce its quantity. add some dissolved
gelatin, remove the fat, then pour all
into the pie dish. covering the chicken
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12

fitted quite close to the arms and were
trimmed below with a fancifuI design
worked out in applications of silk and
lace.
| The use of batiste this summer has
been both effective and continued. The
| better qualities of the cloth make I'D
| into charming and serviceable frocks
| for wear at the seaside, where the air
works havoc with stiffened materials of
| the organdie order.
| One such toilet worn by a charming
actress, fresh from the hands of the
| dressmaker, was of reseda French ba-
tiste covered with sprays of flowers
| in reddish pink. The bodice, made
with a draped bolero jacket. edged with
| lace, was held together by a jeweled
clasp at the left side. Under the jacket
was a loose blouse of swiss and lace,
while the skirt was set with vertical
tucks, covered by bands of lace inser-
ton. AT the lower extremity of each
band of insertion the skirt fared out
so that the invisible tucks gave the
lower part of the skirt the appearance
of being fiounced. The sleeves were
novelties. Each resembled an elongat-
ed seashell, for they were made of
series of shell shaped pieces of batiste,
each edged with a narrow frill of white
lace. They terminated at the elbow, at
which point it was the intention that
the sleeve should be met by a long
glove of cream colored silk. The hat
worn with this dainty costume was
built entirely of white chiffon shirred |
over a wire foundation. The wide brim
was swathed in rows of lace that |
wound around the crown. showing ONLY
here and there from underneath soft I
white choux.
The low necked effects are not only
picturesque. but extremely comfortable
for summer wear. Nearly all the more
modish of the indoor gowns are made
in this style and are usually finished
off with one of the fanciful chiffon or
muslin fichus that give to the costumes
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12

To make chocolate ice cream take one
quart of cream, one pint of milk, three
quarters of a pound of sugar, two eggs
and five tablespoonfuls of chocolate.
Scald the milk and add the sugar,
then the eggs, beaten together. and the
chocolate. rubbed smooth in a little
milk Stir all together and place over
the fire until it begins to thicken. When
cool. freeze in the freezer.
To make peach or any other fruit ice
cream put half of the cream on to boil:
when hot. add the sugar and stir until
it dissolves. Take from the fire, ado
the rest of the cream, and when cold
freeze this. Take the fruit, remove any
skin or seeds and mash to a pulp
which can be passed through a fine
sieve. Stir quickly into the ice cream,
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12
Pique, Ba.i.te and Lawn Gowns,

Piques, batistes and soft silks are all
being worn this season. There is moth
ing prettier than a tea colored lawn
tucked all over. except where lace
is inserted. some gowns having a deep.
thick cluny lace round and one of the
new waistbelts made of painted gold
tissue. The bodices with these lawn
dresses have lozenge shaped inlets of
lace amid wealth of tucks.
VoiIes trimmed with waved lines OF
lace, divided by corded tucks. are made
up over silk, which shows at the vest.
and belted with a jeweled belt, the
bodice trimming a deep tucked lisse
cape collar. Embroidered silk is let
into some of the voiles. and gauze rib
bon plays its part in the decoration OF
this material. The truth is We wear
our silk now with a difference" as II
half ashamed of it, and use il mostly as
a trimming.
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12
ghe adeata 1aly eagle: sunday oring suoust T. 800

handsome parasols and frocks 1t
promises TO be large factor in the
trimming of the winter evening gowns.
A costume of string colored lace over
white tulle was Frightened by the use
OF outlinings in gold thread, with the
enect of rich, yet simple, appearance.
Buttons are probably for some time to
form very important part in the trim
ming of elegant gowns of cloth The
Jeweled buttons, although costly and
beautiful, are not to be compared in
desirahility to a few of the beautifully
painted antiques which only those who
have in their strong boxes ancestral
gowns or the means to purchase them
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12

three lemons, the sugar and one quart
OF cold water Simmer for ten min
utes. Squeeze and strain the Juice of
eight lemons, add to the strip. which
must also be strained from the peel.
When cool. beat up the whites of the
eggs and stir them in. Pour into the
ice pail and freeze.
orange water ice may be made by
taxing seven oranges, one lemon, ten
ounces OF loaf sugar, four eggs, whites
only. Crate the oranges and lemon,
with the Jumps Of sugar until most of
The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-08-12

watsv TIT = tatfs-~oorfvf % chopped
Spanish onion. dEsasrsss~ogn q
minced a,ag3gss. q tsbaesEYaonful . a.
csovg ssS@1ee. al o2n~e - bssfer as.s
ha1f Al eunes e GeS~ an6 g r4nea q
ca1-sTas p~TFsr, Let IRE Sauce sfr--e-
tsH ~ osaou - seEeez. tker assd : a.
olsHsoenfzi - esls VINEGAR sns sue
glass; - aTy sheyFy. Plaax re ss,lass
q ss~i n g az4 - X haat fsr asss.ss
hzlf a. boar z6a ~ ssIes - az e.
szsa sSsSse sszg.zs.