davidaulloa/AmericanStories huggingface dataset:
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11
ARIs
The mourning

IN AZ
and half mourning that Eng
Msh society has assumed on
account of the death Of its
beloved queen is having its eff
feet in Paris His majesty
Edward VII as the Prince OF
WaIes was always very popular in the
Faubourg st. German set Indeed, his
knowledge of the elegancies of polite
life and his excellent taste are said TO
be due to the tutelage of one of the
great ladies of the old noblesse whose
wit and beauty and SAVIOR faire he
greatly admired. His majesty's own
particular friends in the French capita
are wearing the official willow on &C
count of the death of his mother, and.
Of course. the English embassy, theseen
of so many charming Inequalities, is
swathed in gloom and silence The Pa
risian dressma5ers, possibly because
the demands of their English patrons
have Swallowed their inventions with
Grape and sable. are turning out a de-
cidedly subdued lot Of garments. So
ciety abroad seemingly has adopted the
motto Blessed are they that mourn
L understand that many Of the Lon
don shops which had placed early or
ders for spring goods telegraphed to
Paris on the announcement Of the
death Of Victoria to countermand their
bookings. In place Of the gay mate
rails first selected blacks, mauves and
puppies were substituted, and the de
mand created for goods Of that sort
suggested to the clever costumers the
idea Of making England's mourning the
excuse for clothing the nations in SOM
berness. Therefore they issued their
edfct-that the fashionably clothed wo-
man must wear subdued colors.
Among the guests at the British en-
bassy during the last few weeks one
cannot have failed to notice the large
number of Americans - expa triates
would probably be better designation
for them since they have been so long
away from their native heath that they
have lost all Americanisms save one
that of title worshiping. CARRIED in the
most effective mourning to be had on
the Rue de Ia Paix, these creatures
ascend the entrance to the embassy
conscious that every eye is centered
upon them and praying the gods that
they may be mistaken by passersby
for sorrowing scions of the English
Rristocracy-
The fashionable materials for femi-
nine mourning are vicuna CLOTH vi
gogne. zibeline and all varieties of
plain black goods Soft goods are much
favored. grapes and mixtures of silk
and wool serving to impart that stat
uesque effect. alas. achieved only to
perfection on a couturiere's model or
the marble limbs of a Greek statue, but
sought after with special devotion by
stout ladies' of uncertain age Peau
de soies. soft and delicate as they are
have just the touch OF daintiness need
ed for semidress occasions Silk and Jet
passementeries. tiny tucks and fancy
black braids have all been called into
service to adOrn the ''trappings and the
suits of woe" The let passementerfe
on gowns is often given a striking ap-
pearanee by placing underneath it
lining Of delicate mauve. heliotrOpe or
ivory white satin
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11
HOW THE JAPANESE
WOMEN KEEP HOUSE.

Even the highest class Japanese wo-
men have their household duties to
perform, and. no matter how rich the
family, japanese girls are brought Up
to be able to sew, cook and attend TO
their homes.
In Japan the higher class women
never go to market. The market comes
to them-that is, the dealers call and
offer wares for sale at their customers
doors The fish merchant brings his
stock and, if any is sold, prepares it
for cooking. The greengrocer, the
sake dealer and nowadays the meat
man all go to their patrons houses.
Nearly all Japanese women make
their own clothes; at all events, even
the very richest embroider their gar
ments themselves.
Dinner is served at or a little before
dusk the year around. A small table
about one foot square and eight inches
high is set before each person On
this is a lacquer tray, with space for
four or five dishes, each four or five
inches in diameter. There are definite
places for each little bowl and dish.
The rice bowl is on the left, the soup
bowl in the middle. Ones appetite is
measured according to the number of
bowls of rice one eats. A maid is at
hand with a large box of rice to re-
plenish the bowls If a few grains are
left in the bottom of the bowl, she is
aware that those eating have had suffi-
cient, but should one empty his bowl
she will once more fill it.
Great nicely and artistic taste are
used in the preparation of the dinner.
Foods are served in the daintiest fash
ion, and if guests are present the meal
develops into an affair of ceremony.
The most exquisite designs are used by
the cook, such, for instance, as serving
an omelet in the shape of a chrysan-
themum fish shredded to look like
snow and chicken fashioned in all sorts
of odd shapes.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

small biscuits of various kinds. and a
plate of sponge cakes or lady fingers
should form part of it's furnishing.
Then those who prefer the sweet cake
may have it, and those who like
lighter refreshment will also be accom-
modated.
To make the chocolate put milk and
water in equal parts in a double boiler.
Prepare the chocolate-one teaspoon
full to each pint of liquid in the boiler.
Mix the chocolate with an equal guam
tity of powdered sugar. forming a paste
by the addition of a little boiling wa
ter. When the milk and water boil,
stir in the paste and let all boil togeth-
er. The chocolate must be used hot,
for the least suggestion of cold viii
cause it to thicken, and then it is spoil
ed. When served in the cups, whipped
cream should be added. The cream is
delicious if made as follows: First
sweeten the cream with confectioners'
sugar and a dash of vanilla. Then
whip and bring to the table in deep.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11
Rabbit Hotch Potch.

Cut a full grown rabbit into pieces as
if for pie, set them in a stewpan,
with a pound of breast of veal cut
small, cover with cold water and milk
in half proportions-a pint and a half
of each. Set the pan over a very MOD
crate fire, bring slowly to the boil, skim
and add eight ounces of 1eeks, four Of
onion Cor II of onion if there are no
leeks), three of celery, all finely cut up
an ounce of parsley. a seasoning of pep
per and salt and dessertspoonful of
mixed dried herbs in muslin bag. Let
the liquid come to the boil again after
this addition and then simmer very
gently for an hour and a half. Now
strain, picking out the pieces of rab-
bit and the bag and passing the vege-
tables through a hair sieve With two
strong forks tear the rabbit meat into
shreds; mix this with the vegetable pu-
rec, moisten with the broth that was
strained off, add two ounces of nicely
boiled rice, heat up carefully and serve,
grated parmesan or gruyere and fine
croutOns accompanying. This is very
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

When baby comes in from his winter
playtime sneezing and coughing and
showing various indications of having
caught cold, leave the usual drugs and
try a mustard bath for warding off fu-
ture trouble. Tie two tabIespoonfuls of
ground mustard in a small piece Of
cheesec1oth and put it in a tubful Of
water as hot as one can comfortably
bear. Rub thoroughly afterward and
get the patient to bed as soon as posi-
BILE to guard against more cold.
This plan of taking a mustard bath
when the usual indications of a severe
cold present themselves is equally good
for adults, Tut it is especially recon-
mended for the little tots who so often
expose themselves thoughtlessly during
playtime and who should not be allow
ed to become accustomed to drugs in
any form unless prescribed by a physl-
clan for severe cases.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

A great many tea gowns are being
made of light blue, cream and tones OF
violet crepe de chine. swathed to the
figure in graceful lines A new use has
been found for this material in Innings
for the smartest cloaks of the day, so
that when the wearer raises her arm
she displays any number of ruche edged
friIls. Capes of this thin material are
thrown on in a ballroom If there is any
fear of a draft.
Boleros now often accompany long
bell sleeves and are slipped on and Off
as occasion requires. for warmth, the
shirt showing beneath generally made
with bishop sleeves. Such Jackets are
bordered with fur as well as the hand
some passementerie and can be made to
do duty with many skirts. which are
trimmed with cordings and killings and
fiounces cut on the round, invisibly
Joined to the skirt with these Fittings
ScalIops border many lounces and
many side trimmings on skirts.
Corselet belts prove so becoming that
they are almost universally worn with
any sort of bolero. They are almost as
much trouble to make as a bodice. for
they require to be boned and fitted with
great exactitude.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

complimentary mourning and 50 IS cue
steel used in moderation.
After Lady de b. had purchased her
costumes she left orders for a few SUPP
Elementary b0dfces and false fronts o.
pale heliotrope, delicate cream and
mauve. We then drove to the glover
and to the milliner's, where the day 3
shopping was completed by an inspec-
ton of subdued looking bonnets- A
soft black toque, lace and chiffon built
with a touch of osprey breaking its
gloomy outline was chosen for wear in
town. but a dainty affair-all delicate
lace and knots of the softest violets-
was selected for wear on the Riviera
where all the fashionable world expects
soon to be.
Just as we came out of the glovers
we encountered the eldest daughter OF
the millions-the one who is making
such a palpable hunt for some prince
or duke or marquis whose coronet needs
regllding. OF course. Lady de B. made
her the most amiable greeting and sent
her love to mamma" and 14-year-old
Peggy Ga sad romp Of a child with
lan1y limbs and. a freckled facet, Tor
whom her ladyship processes 10 nave
conceived the greatest fondness.
THE brightest child So original ana
so charming she explained, while I
wondered what his little lordship at
Elton would say to impossible Peggy
in a few years as the chatelaine or
Bareacres Park
CATHERINE TALBOT.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

water should be poured over the paste
and allowed to boil for a minute, when
the scalded milk is added The mix
ture should be beaten for a couple of
minutes with an egg beaten. This viii
cause a froth to form and prevent the
appearance of a scum.
For those who like highly favored
drinks three teaspoonfuls of cooking
brandy added just before stirring may
improve the beverage.
When the block chocolate is used, it
may be melted in a small saucepan held
over hot water, salt and water being
added gradually. Then the mixture is
bolled for one minute on range, after
which the scalded milk is added.
HELEN STEVENS.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

there, for the Chicagoans arrived from
America only a week ago.
But, to return to the selection of the
mourning wardrobe. after the street
dress the customer decided to look at
one for house wear The one that final
" pleased her was of peau de sole,
made with separate hounce, covered
with rows of horizontal cording. Peau
de sole showed to excellent advantage
under this treatment. The skirt was
built over a separate foundation of
glace silk, which is a feature of all the
best dresses. The bodice of black silk
was tucked about the neck and finished
with very full bell sleeves. Added to
this a scalloped bolero appliqued with
silk guipure gave quite a coquettish
touch to the whole toilet, for the bo-
lero's sleeves ended just below the ell
bow, where the silk bodice sleeve open
ed into its most aggressive flare. A
soft crush collar accompanied the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

tea. 1t is made either in the buffers
pantry or in the kitchen and is brought
into the reception room in the orna-
mental pot The beverage may be con-
cocted from either the grated cake of
chocolate or from one of the prepare
lions of cocoa. They are essentially the
same thing, the difference being that in
the case of the block chocolate the
powdered cocoa has been mixed with
sugar. with perhaps a little arrowrOot,
starch or cinnamon, according to the
taste of the manufacturer. To make
the powder the nuts of the cacao tree
are roasted and crushed, and the pow
der is then separated from the ibrous
portion of the shell. Cocoa, which con-
sists of the powder, is therefore stron-
ger than chocolate. Sometimes the
shells are broken and set aside, and
these. too. are sold to make a drink
which is, after all, pretty weak stuff
unless a little powdered cocoa is added
to it.
The cocoa or chocolate should be
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

Frenchwoman nodded, understanding
what was wanted. For street wear
she advised a coat costume of black
vigogne, with a skirt conservatively
box plated. The Elton coat, which
could be worn open or closed was
sprinzled with small jet buttons. Lady
de 3. was charmed with the costume
1T viii serve me when wish to in
troduce some decided color into my tot
let's, for / must consider economy on
my dear boys account since our ances-
trail acres are so heavily mortgaged-"
Little Lord de B. is now at Elton, and
I verify believe that his widowed moth
er cultivates the society of dear Cath
crime merely to acquaint herself with
the status and fortune of every rising
American heiress. The English, you
know, believe in arranging such af-
fairs in the schoolroom. I introduced
her to that new Chicago millienaires
wife. Her ladyship win have frst hand
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

waist The cuffs were mere bands Of
appliqued silk.
For those dignif1ed social functions
at which aristocratic grief is privi-
legged to disport itself Lady. de B. pur-
chased dinner gown of black mousse
line de sole, for the world must dine
even though sovereigns die This cos
tune recommended itself also on the
score of economy, suppose, for it had
one of the useful bolero effects that
At a later discreet interval the dark
underbodice may be discarded, and,
with a few touches from the fingers of
her ladyships maid. the gown may
make it's temperance supported by
blouses of the most frivolous shade and
up to date smartness. Underneath the
bolero of the dinner gown lace bodice
front, supported by a deep ceinture of
folded silk, was laid in soft, full folds
Full sleeves Of lace fell from under
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

-" he afternoon tea fad has long
palled upon public taste To
be mOdish, to be popular. one
must now serve instead of or
ange pekoe a cup of nutritious
chocolate capped by a snowy
mound of whipped cream. The
fact is that the s o'clock period of hos
pitality when tea used to flow, but at
which chocolate now holds the place Of
favor, offers about the only opportunity
for the fashionable woman to tighten
the Lenten duIlness-
Although we have been a long time
finding il out, the immoderate guzzling
OF tea has been doing American wo-
men vast harm They are, in their
physical and mental organization, the
most delicate and most nervous women
in the world, and the unwholesome sys-
tern Of eating and drinking and exer-
cising 70 which they are given over has
al but ranked them first among the
physically unfit With chocolate or CO.
Goa 1t IS different The beverage. if
properly prepared, is very wholesome.
Tea and coffee are stinlnlants solely,
while chocolate and cocoa are both
stimulating and nutritious.
Chocolate and cocoa are made from
the berries of the cacao tree Although
its products are only now winning ap-
probation from the American people,
the plant is a native of this continent.
and therefore patriotism should make
It the national drink Long before Co
-lumbus and his followers came over
and initiated the innocent natives in
the use Of firewater the value of the
cocoa bean was known to the inhab-
itants of Mexico and South America
ATontezuma is said to have required so
jars Of the beverage for his own per-
sonaI refreshment. while 1000 more
were consumed in his palace by follow
ers and servants Part Of his wealth
was estimated in cocoa beans. and a
fortunate thing for him it would have
been il 1T had all been counted in cocoa
currency, for which the Spaniards had
but scant respect. To this day cocoa is
the staple drink of the South American
countries where the dark eyed senori-
tas know to perfection how to prepare
It. Indeed the ladies are said to eat
the cocoa berries in order to give their
compilations the charming olive tinge
which is regarded as the essence Of der
natologicaI beauty in the tropics.
In order TO brew a pot of good choco-
late it is not necessary to know the
process Of manufacture. though that
might help in the selection of the food.
nor yet the history OF the cacao. al
though reference to It might help to
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

I passed rather a dull week in con-
templating this saddened state of af-
fairs. but was somewhat enlivened by
the timely arrival of Lady de B.,
who, compelled to close her London
house on account of court mourning.
has been in Paris shopping for the past
week. I was invited to accompany her
on some of her shopping expeditions
and had a chance to sound the depths
and scale the heights of modish mourn
ing.
I mean to buy very simple street
gowns. said her ladyship as we bowled
along the Boulevard des Capucines on our
waS to her dressmaker's, a discovery
of her own with prices reasonable be-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

through their several wars, introduced
into various countries: so that in the
realm Of Queen Wilhelmina it is to this
day much more popular than in the
land where it had its origin
Many Of the early chocolate jugs or
pots are due to Dutch ingenuity and
taste, for no one thinks of serving the
drink In any other vessel than the one
especially designed for it Now all
manufacturers of china turn out the
pots. and very striking and beautiful
are some of them, painted with bright
colored flowers or pretty or romantic
scene The newest shapes and designs
in chocolate jugs are shown in the il
lustra1on- They were photographed
directly from several pieces Of the
handsomest china brought from abroad
by one Of the great American import
ers- A photograph. however. gives no
idea of the delicacy and daintiness Of
the decorations.
Afternoon chocolate is served IN
much the same manner as afternoon
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11
ARfNfEa


In Paris there is a decided tendency
toward the low couture, especially for
young folks, who are wearing it loose
at the side. But there are many sensi-
BILE people who viii not give up the
present mode of dressing the hair on
the top of the head, which is, after
all, more universally becoming. No
matter what fashion demands, it is IN
wise to experiment on ones. couture.
for individuality of style is largely de-
pendent upon the manner in which one
fixes her hair.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

the sleeves of the boIero and were
clasped to the arm by pearl embroider-
ed bands.
with this costume your 1adyship
will find some pearls very striking, -
said the modiste, and she directed the
model to wind about her throat a long
string of the gems. allowing the strand
to fall almost to the founce on the
skirt. in the accepted mode. The eff
feet was, as she said, very pleasing,
and her patron confided to me that she
had among her family jewels a string
of pearls that would soon see the light
of day, as they are permissible for
court mourning. Silver and plain gold
ornaments, too, are allowable with
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

A very attractive day gown Is OF
brown cloth cut in polonaise fashion.
the underskirt showing appliqued roses
of velvet The polonaise folds simply
around the figure over chemisette Of
coarse renaissance lace and is caught
at the side with a large chou of brown
chenille, forming a trimming for the
edge of the polonaise. The inner sleeves
are of the bishop shape, confined at the
wrist by a strap of brown panne.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11
AFTERNOON CHOCOLATE
AND HOW TO SERVE IT
r+c+c+c+o+c+c+

beguile many a tyro through the first
critical cup of the beverage. 1t was
Linnseus, the great Swedish botanist,
who, after quafiing a generous draft of
cocoa. insisted that the tree which pro-
duced it should be called ''theobroma"
food for the gods" Therefore,
thanks to the old cocoa loving scholar.
the tree will likely be known to future
ages as the Theobroma cacao. IT as
in 1920 that cocoa was first brought in
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

A boracic fermentation viii relieve an
tnhamed toe joint. Get an ounce OF boz
racic acid. pour one pint Of boiling wa
ter on At and stir it till dissolved: bot
tie, and when needed soak a bit Of
cotton wool in this solution. lay Il
on the infiamed part. tie a piece OF
oiled silk over, and when the wool dries
repeat the treatment. This is also good
for corns, as it draws out the fnfanma.
ton and makes them much less painful
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

This gloomy condition Of fashionable
affairs is expected to continue for four
months After the third month of
grief English women of high degree
may order chastened grays and dainty
puppies. while the rest OF the world not
afflicted by Anglomania will assume its
wonted gayety-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11
Paris Fashion Letter


cause her name has not yet been ex-
plotted These obscure costumers are
often superior to the celebrities because
each order receives their best attention.
When we were seated in the modest
little parlor where madame the I'M
known receives her patrons, Lady de
B. explained her errand, and the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

ornamental dish, beside which is laid
a small silver ladIe
Another recipe: Four cups of milk
should be scalded. Then three table,
spoonfuls OF cocoa, one-third of a cup
of sugar and a few grains of salt should
be mixed with some boiling water to
form a paste The remainder Of what
was three-Quarters of a cup of boiling
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

Water cress should be soaked in salt
ed water before being sent to the table,
for even the most careful washing in
water alone is not enough to rid it Of all
insect life
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

GODS ROE CAKEs.-Proeure pound Of cod'a
roe and boil it for 20 minutes; then take Of the
skin and break up the roe with fork Mash half
a pound Of potato with a little butter; add to II
the roe, seasoning it with pepper, salt and chop
ped parsley. Form the mixture into balls the size
of a small orange, dip into beaten egg, then into
bread crumbs, fry to golden brown in deep fat
drain on a paper the IRE and serve with =
good pile Of fried parsley.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-11

BIsQUE OF OYSTERs.-Remove the boards
from three dozen oysters and put the former and
the liquor from the oysters into saucepan with
a small quantity Of fish stock and let them SIM
for half hour. Have ready prepared two
quarts Of cocrless fish stock which has been favor
ed with vegetables. herbs and spices; strain the
1t boils thicken it with four and half ounces Of
creme de riz which has been smoothly mixed with
some cold stock and strain the soup. Reheat Il
and add pint Of boiling cream and the oysters
cut into small, square pieces Ascertain that the
soup has sufficient salt and pepper; then stir in
the yolks Of two eggs which have been Thoroughly
beaten up with little milk Continue to stir for
few moments so that the soup may thicken after
the eggs are added. and serve it with some finely
chopped tarragon and cheryn scattered over the
top.