davidaulloa/AmericanStories huggingface dataset:
Pike County press. (Milford, Pa.) 1895-1925, 1900-04-06

Rev. w. &C. Sitter, w. Cation, n Y.
writes, Il mad dyspepsia over thirty
years, and tried doctors and medi-
cines without benefit. / was per.
suaded to use kodal dyspepsia cure
and it helped me from the start |
believe it to be a panacea for all forms
of indigestion. =" It digests what you
eat.
Pike County press. (Milford, Pa.) 1895-1925, 1900-04-06

Mrs. Harriet Evans, Hinsdale, Ind.
writes. i nevor fail to relieve my
children from Group at once using
one minute cOugh cure. / would
not feel safe without it. Quickly
cures cough, calds, grippe and all
throat and lung diseases.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

ton being put on In fanciful designs
that give great possibility of varying
the pattern and preparing something
that shall be at once both elegant and
novel in design.
Embroidery and tucks arc combined
with very good effect. For the waists
intended to see severe service the per-
Gale, madras. bingham. chambrays.
pique, khaki cloths and mercerized
madras are the most desirable fabrics
For misses the simpler tucked waists
are preferred, the collar most frequent
~ made of the same material as the
waist and contrnsted with narrow tie
finished with little bow.
1t is almost impossible to find n new
gown without epaulets. There is gen
eral idea that the cpaulets, by broaden
ing the line at the shoulders. give
more graceful outline to the form. In
most cases this is nonsense. for the
skillful dressmaker depends on padding
TO give to a street costume the contour
which nature intended when she started
out to make Il perfect figure over each
badly cushioned skeleton. Just yet few
very bizarre epaulets are seen, but
there is no doubt that we shall have
them in season. The most monstrous
things of the sort that have noticed
YET were WOIH ny one Oh the mOQelS or
n great dressmaker's shop with n gown
of beige cloth made with n deep vest
and collar of lace over silk. The epau-
lets consisted of n three tier bustlelike
arrangement on the shoulders. The
skirt OF this costume. by the way, was
n very handsome one. II was made with
deep box plaits, stitched together above
but flaring open below. to show fan
like arrangement of small plaits. A
broad girdle of velvet encircled the
waist. the girdle broadened in front by
the use of deep silver buckle.
Even OH coats the epaulet effect Is
striven for. On one of the steamer coats
prepared for very distinguished GUS
toner of the Mason Redfern the cloth
was allowed TO fall back over the
sleeves in such way as to form a
slight fold and in appearance suggest
That it was perilously near dropping Off
and showing the undercoat Of brilliant
tartan.
Not long ago the Princess Mathilde
Bonaparte celebrated her eighty first
birthday Beauty specialists would
make fortunes could they discover this
remarkable woman's secret for retain
ing her good looks.
Princess Mathilde was the cousin of
the Emperor Napoleon III and one Of
the great beauties of her day. Napoleon
is said to have been very much in love
with her. and before he met Eugene
more than once laid his crown at the
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

she does not look within rs years Of
her age and dresses with the same ex-
quisite taste as In the days when half
the beaux of France were at her feet.
She was noticed stepping from her
carriage n day or so ago in q gown that
was a model of matronly elegance. 1t
was of black cloth, embroidered In che
mile. beads and silk. The skirt was
cut with single deep box plat in the
back that flared to form a very decided
train. The short bolero was heavily
embroidered and so was the upper half
OF the sleeves. at the wrist of which
fell deep lace frills. With this gown
was worn a lace mantle reaching about
to the shoulders and trimmed with n
deep flounce of lace and with a high
collar of ruching faring away from the
throat. Long scarfs of lace fell from
the front of the mantle, these giving
that effect of length to the figure
which the short mantle is inclined to
counterfeit.
Coral is distinctly fashionable; neck
iaces and brooches and bracelets Of the
stuff are growing in popularity. Worn
with white costumes coral is very eff
fective. especially for those who affect
the ingenue style. The pinklsh coral is
the color most often seen, white coral
having little value mounted as jewelry.
Summer brings the usual new designs
in scarfpins. These little trinkets are
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
Bruised EiIIet of Mutton.

Procure from the butcher the fillet
end of leg of mutton weighing about
four pounds. wipe it we'll with cloth
which has been dipped into borax water
and. after drying the meat, flour 1t. Cut
up large onion into slices, also tur-
nip and two carrots Put an ounce of
dripping into stewpan, and when II
melts put in the sliced vegetables. a
stick of celery, n small bunch of parsley
and slice of fat bacon; place the meat
on the vegetables. cover the pan and let
the meat cook until 1t is lightly and
evenly Drowned on both sides. Then
pour in about a quart of weak stock
Cor water) which is boiling; season with
salt and pepper and add a small blade
of mace. Close the pan and let the
meat simmer gently for three hours. 1t
should be turned once during this time.
When ready. take out the meat: keep
it hot let the stock in which it was
cooked boil UP; remove the grease with
paper), thicken the stock with corn flour
and add sufficient browning to make
the sauce a good color Strain 1t over
the fillet and serve it at once. The meat
may be garnished with small onions
which have been cooked in the oven un-
til they are brown.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
WHAT TO DO.

Your potatoes may be overlooked till
they are broken and watery.
Remedy: Drain off all water possible.
Put them, still in the saucepan without
the lid, over the fire and stir about
well with a wooden spoon till the water
has evaporated and they have become
noury. Then see that there are no Jumps
left. Add salt. pepper, Il nice lump OF
butter or dripping and n little milk.
Mix and heat well and serve as mash
ed potatoes.
Or it may be that the boiled fish has
suffered the same fate.
Remedy: Quickly remove SKIN and
bones, keeping the flesh in as large
flakes as possible.
Make an egg sauce precisely as you
intended to do for the boiled fish. Put
the flakes into this and heat, but do not
stir. Arrange toast on n dish. sprinkle
with chopped parsley. pour in the fish
and serve as a fricaSsee.
Custards may have curdled from a
moments too long contact with the fire
Remedy: To each pint of milk used
in the custard allow two teaspoonfuls
of cornstarch; mix with little cold
milk and strain the curdled custard into
it. Stir over the fire and let it boil;
then add n beaten egg, sugar and fla
vorinG to taste and take off the fire al
once. Serve as originally intended.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
THE EToN COAT.

The coats Of fashion are the Elton and
the bolero. The latter is as general
thing shorter than heretofore, many
only just reaching to below the bust
line; others, again, come to within a
few inches OF the waist. The new boz
leros are some OF them double breast
ed. buttoning with two handsome but
tons nearly under the arm. Lapels dec
crate the vest and display the waist
underneath. Lapels of contrasting col
or are frequently worn and are often
adjustable, different sets being worn
with each bolero.
The Elton, which is so closely related
to the bolero. has far departed from its
English model. You see the so called
Elton cut high In the back, almost in n
curve. showing the belt and part of
the waist. You see 1t dipping in front
below the waist line, double breasted
and sporting wonderfully embroidered
lapels. Among the newest ideas OF the
Elton variety are those made of black
silk, taffeta or peau de sole. They
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
Elegant Petticont..

The woman who drives need not give
up her petticoats, and, let fashion take
what within she will. nothing can rival
the soft "frou frou" of a satin or silk
underskirt, or the delightful daintiness
OF white cambria and valenciennes.
When we wear petticoat now. it is OF
the most elaborate order. and here bro
cade is really requisite. The most fam
tastic old vatican brocades. and even
latin grounds with floral designs out
lined with panne, are utilized for the
underskirt. with bright nounces trim
med with beautiful lace. caught up with
ribbons or held in place with dainty
headings and gofferings.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

HARIS, April 14.-Lovely spring is
the season when the thoughts OF
those of us who belong not to the
aristocracy of wealth begin to study
the cut and composition OF the summer
shirt waist. This ever useful garment
could, with as little convenience, be dis
pensed with as the tailor made gown of
which ii is the accompaniment. The
changes in pattern of the shirt waist
have been so decided from season to sea-
son that there is no longer the possibility
OF wearing last season shirt waistwith
out being readily detected as the wearer
of archaic garments. OFTEN n last sea-
sons waist may he altered so that it
harmonizes with the newer styles, but
most frequently there is no salvation at
ali save in the securing OF new waists.
The materials FOR the new waists are
not very different from those used in
past seasons. Khaki wash fabrics are
among the new ones of the season, and
the khaki shirt waist is to be commend
cd on account of it's simplicity ana
adaptability to rough usage, such as it
must receive at seashore and mountain
resorts at the hands Of the young wo-
man who likes roughing IL. The khaki
waist is made without tucks or cording,
is slightly bloused in the front, down
which runs n heavy khaki band border
ed with double rows of stitching. At
each side are small stitched pockets.
Epaulets adorn the shoulders and
stitched cuffs and belt give other finish
ing touches to the blouse. A scarlet tie
about the high, straight collar gives
brilliancy to the otherwise rather SOM
Der garment.
The insertion of white vest in a
waist OF spotted cambria is n novelty
which lends freshness in appearance
and thus commends itself to the lovers
of dainty blouses. The white cambria
is tucked and set In the front very much
like q shirt front. The sleeves have
short cuffs, and the back of the gar
ment is cut with small, round yoke.
The high, straight collar is finished with
sailor knot tie in silk.
Sateen is used a good deal for shirt
waists; there is quality that looks
very much like satin. High collars
seem to be the rule with the waists,
and the sailor knot tie is more often
used than any other. a great many
tucked waists are to be seen, some
tucks being applied vertically and some
horizontally in groups. others In dag
onal lines. Spotted and striped fabrics
are very popular while combination
of stripes and spots is considered the
very height of chic. AS one might sup
pose, for the more expensive waists n
good deal of insertion, both of lace and
embroidery, is made use Of the inser-
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13


birds and animals are to be had in plain
gold or mounted in Jewels or enamel.
Flower pins are the daintiest and pref
TEST and are made in many odd and
handsome patterns. for 1t Is expected
that they will be more popular this sea-
son than any of the other sorts.
Each season brings with 1t a new pat
tern of sailor hat, a style so distinct
from that of the season previous that
women who aim to be at all up to date
find 1t impossible to renew their
allegiance to the sailor hat OF the past
season without the world being well
aware of the fact. Sailor hats for 1900
have rather broad crowns of moderate
height. with brims neither particularly
broad nor narrow. They are trimmed
with bands laid in folds more often
than with the fiat ribbons and are con
structed of plain straw, with white the
most desirable color.
CATHERINE TALBOT.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
Useful Hints.

When packing dresses. put paper be.
tween the folds to prevent creasing.
When making cold water starch. II
put to soak a few hours before mixing
it will be found to be much smoother.
To make the cutting up of beeswaa
quite easy have jug of boiling water
in which to dip your knife frequently
to keep it hot.
Half an ounce of lavender flowers and
half a teaspoonful of powdered cloves
make cheap and delightful sachet.
The Rawlings cut from new table,
cloths before hemming are just what
you want to mend thin places or holes
in the older ones.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
FASHIONABLE MILLINERY,

Appropriate millinery is a subject of
the greatest Importance and interest to
women The new gown Is robbed ~
that browning touch of distinction ,nd
style so anxiousiy sought for and really
demanded as an essential to It's perfert
completeness when any other than
bit of headgear in harmony with ito
pristine loneliness is worn. Wise wo-
men realize that the face and head at
tract ones eye first, and that no indI-
vidual presents a pleasing appearance
whose hat is unbecoming, no matter IL
she wears the handsomest gown pro.
durable.
This spring fashionable millinery al
lows a wide range for choice. One must
no longer wear q hat tipped back from
the face If 1t Is not becoming, nor down
over the eyes II one looks like q scare
crow so. From among many there may
be n shape chosen that will harmonizo
with the shape of the head If the hair
be worn high or low, or IL one have a
Ratchet face or one as round and ROSY
as an apple.
The shapes are Of many descriptions.
but marked favor is bestowed on all
sorts of headwear approaching the d.
rectoire and first empire styles either
in shape or mode of adornment. Toques
able tendency OF many of the hats is
toward fiat and broad effects.
The evolution of straw from the stiff.
unylelding braids to the soft. plable
thin. satin varieties has wrought a
pretty change in millinery, and beside
this the old fashioned lace straws are
revived again and twisted like silk Into
the softest lightest toques. Some of the
prettiest straws, aside from the yellow
tnts, are woven in two shades of pale
fawn color, made up and trimmed with
loops and bows of the new glace rib
bon in the darker shade and n fold of
silk or velvet in some bright color tuck
ed under the brim with small bunch
of flowers of the same tint at the back.
Colored satin straws in light green, pink
and blue and the tawny tone called kha-
Iii are very much in evidence. A hat of
the last mentioned color in crinoline
straw is three cornered shape formed
of tucts of straw alternated with tucks
of tulle of the same color and trimmed
with three rosettcs of tule, one of
black. one of white and another of the
khaki color. A wired bow of black VEL
vet ribbon is n very effective trimming
for the light colored toques and espe-
cialy stylish on draped toque cf
cream lace one of the new adaptations
in millinery.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
v'V" WV "" W vT"' V'v ". v''v vv. -.7"
DAINTY ACCESSORIES
FOR THE TEA TABLE.

u MERICA has within the last few
~ years grown to be one of the
4 \ great tea drinking countries of
the world. This is partly due TO the
pverstrained nerves of its women, who
find in the cup that cheers n harmless
and agreeable sedative. There is, be-
sides, n picturesque association lurking
about the afternoon tea table that rec
ommends it to those of aesthetic tastes
1t is history repeating itself. for the S
O'Clock teas of today are n near ap-
proach to the tea drinl1ings which Mar
tina Washington and the fashionable
DANES of the old regime were accustom-
ed to make the ceremonious social func-
lions Of their day.
1t is not so very long ago that tea
was rare and costly luxury. Walter
Raleigh presented to Queen Elizabeth
n five pound package of the fragrant
leaf. then regarded as most princely
gift. Elizabeth, accordingly, set the
fashion for social tea drinking. The
price of tea. which was then imported
from China at great expense, placed IT
beyond the means of any but the
wealthiest and most luxurious Of the
nobility.
In China tea drinkers take the bev-
erage from bowls not from cups; saul
GERS are nOQern occidental invention.
the porcelain manufacturers of China
making saucers only for cups intended
for export. Therefore, in the sixteenth,
seventeenth and eighteenth centuries
tea drinkers Of Europe took their dish"
of tea without any saucer and in ham
dieless cups. Handles on cups are mod
ern and European decorations.
Just as other fashions change, 20 also
change modes in shapes of cups and in
teacup decorations. The china of the
colonial danes was probably most of it
Lowestoft ware, delft ana Wedgwood
wares. The cups We're simple in shape,
and the teapot highly lowered affair.
with fat looking sugar basin and cream
jug.
In this year of grace 1900 almost all
china is modish. There is tendency,
however. to go back to old fashioned
effects, as in the case of the rentroduc-
ton of the high, saucerless cup that
resembles an egg cup with handle.
These are copies of the eighteenth CEN
tury cups and are very pretty ard
dainty.
The fashionable tea table is now n
very handsome and costly affair. The
teakette of the most correct style is
repousse brass or of brass on a stand of
wrought iron. In this kettle the water
which is to be poured later into the ele-
giant china teapot upon the tea tray is
boiled. The tray is more often of silver
than not and covered with handsome
~ embroidered tray cloth. The conven-
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

ly priced. The beautiful cabinets for
the daintier pieces of china are as suita-
bic for drawing room as for dining hall.
An afternoon tea cabinet may contain
the entire afternoon tea outfit of teapot,
sugar basin. cream jug. spoon holder.
slop bowl. tea caddy and cups and sau-
GERS.
Pretty, monogrammed silver spoons
ana n silver stralner are part of every
complete tea outfit In making the bever-
age scald the teapot. and for moderate
ly strong tea allow one teaspoonful Of
the herb TO half pint Of freshly boiled
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

reach almost or quite to the waist line
in the back and are only slightly longer
in front. They are lined usually in white
taffeta or satin. the revers SO faced and
having over this lace. black. white or
champagne in tint. These will be very
smart with blouse fronts of chiffon and
worn with light cloth skirts in the
spring.
One of the latest notifications of this
popular jacket is the collarless Elton.
1t seems more adapted to summer gar
ments, but we all know that when the
| cold weather goes the heat will come,
with little intermission of mild weather
between. The newer Etons are not only
col,aress, but have the fronts with deep
curves toward the waist line. The
square of rectangular ends is Il thing
| of the past.
y notable feature this spring Is the
| prevalence of the soft and clngng fab
RIGS. Among the more elaborate and
elegant gowns which will make their
dubut later will be those of satin
de paris. This material belongs to the
crepe de chine and crepe de paris styles.
| though the sheen is more lustrous and
crapelike weave not so discernible as in
these. 1t is we'll adapted for drapng
and plating. Robes of this material
embroidered with silk and chenille. in
set with lace or applique with panne or
satin flowers. are sold.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

quart of boiling water for afternoon
tea. Let this stand until it is cold;
then strain. Take n pint of sugar, the
juice of three lemons, the juice of three
oranges and the pulp and juice of one
shredded pineapple. Allow the ingredi-
ents to stand until the mixture is dis
solved. When ready to serve, mix the
fruit juice with the tea and add quart
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
Chiffon Embroiderics.

Embroidery in chiffon and other thin
materials is u great feature of the new
trimmings. Open embroidery. lace
beads. gold and silver thread and silk
are all employed and varlously combin-
cd in these pretty novelties. Something
decidedly unique is a combination of
lace and linen spanglcs overlapping one
another in varying sizes and forming
different designs.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

lowed to steep for about Is minutes.
Cups or glasses are then filed three
quarters full with cracked ice. over
which is poured one teaspoonful of lem
on juice. The hot tea is then poured
over this and slice of lemon is iloated
on top of the cup.
China tea is the least harmful of the
different varieties. India tea is apt to
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

EGG AND ARTICHoKE CRooUETTEs.-Cut
two hard boiled eggs into small dice shaped
pieces and add to them half the quantity Of
cooked Jerusalem artichokes cut up in the same
way; then mix to fairly stiff consistency with
thick white which has been well sea-
soned. Roll out some paste to medium thick
and cut it into rounds about the size OF
teacup; place a spoonful OF the egg mixture on
half the paste. then fold it over; moisten the
edges with cold water and press them together.
Dip the croquettcs into some beaten egg. cover
them thickly with bread crumbs and fry them In
plenty of boiling fat Drain them we'll and serve
garnishcd with parsley.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

with any other variety. y slice of lem
on served with tea will often reconcile
one to the unpalatabe beverage offer
ed by n friend who would be offended il
her hospitality were seemingly sighted.
One should ask the hostess to pour the
hot tea over the slice of lemon. Sugar
may be added. but not milk.
When large quantity Of tea for
household use is required, four or five
teaspoonfuls of tea leaves should be
placed in muslin or cheesecloth bag
and sufficient water poured over it. Aft
er two or three minutes the bag should
be taken out. Tea made in this way
will not interfere with the most delicate
digestion. MARY KIRBY BEARD.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
Cleaning Carpets.

To clean carpets take Il gill of OK gall
and stir it into half pailful OF cold
rain water. Dip soft brush into the
mixture and with it well scrub the car
pet. Remove the lather with clear rain
water and then rub dry with plenty of
clean cloths.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

tional cloth Is made with deep hem.
around which goes a single or double
row of hemstitching, with embroidered
corners.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

BRAIsED OXTAIL.-Thoroughly wash the tan
and divide into four inch lengths. Melt plec1
OF butter in n stewpan till nicely Drowned. fee'
ion and place in the bottom OF n stewpan. then
add slice OF thin bacon and lastly, The mea''
pour over all a tcacupiuI OF stock and oIaise
slowly till the meat is cooked thoroughly winch
will take four hours. Place the pieces OF tah on
hot dish, strain and thicken the gravy ano Per
over Garnish with chopped parsley or Gherkin'
and serve.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

POTATO FRITTERS.-Mash six large, mealy po.
tatocs; add an ounce OF butter, two we'll beaten
eggs, pinch OF SALT tcaspoonfu OF cinnamon
and an ounce of -four. Form into balls and Try
in deep. hot fat. Serve with sied sugar or sweet
sauce.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

Odd cups and saucers are not so often
seen rs they were few years ago. In
stead the handsomest tea sets are those
with all the cups and saucers to match.
Odd pieces Of historic china are great
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
Tor Trimming Hntn.

trimming hats are most extremely wide
and of softest taffetas. Most bows are
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13
LUNCHEON OR TEA.

Welsl, Rabbit. Egg and Artichoke Croquettsh
Stcwed Tomatoes Caulihowcr Salad.
Orange Jelly with Whipped Cream. II
Angel Cake.
Tea. Cocoa.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

water. Pour the water over the leaves
and for three or four minutes let it
stand where 1t will be just at the boil
Ing point.
Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-05-13

feet of his beautiful and brilliant cous-
in, who made no secret of the good ma
tured contempt which she felt for him.
For years she was the arbiter Of fash