davidaulloa/AmericanStories huggingface dataset:
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

If you want good photos try Vogt's
new gallery, north side square.
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

The East Grand River Baptist Associa-
ton held their annual meeting at Pales-
tinechurch last Saturday and Sunday,
there being a large attendance and an
interesting session.
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

If you really want first class photos
See S~wearingen successor to Hummer.
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

W. H. Davis will hold a public sale of
cattle, horses, hogs and sheep at his
residence five miles northeast of Leon
on Thursday, September 4, commencing
at 10zo'clock a. m.
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

EaR SALE.--Two good milch'cows,, one
with calf by side, other fresh soon; two
good brood mares with colts by side;
one two-year.old flly.--H. 6. Lurz.
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

100 - 47.+i- ~ 49, -.-..- - '-.-,-'
"A bouncing boy baby was born to Mr..
aipd Mrs. Ernest Brown Of this city last
Saturday morning.
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

d. r. Avery has accepted a clerkship
the grocery store of j.. A. Caster.
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

No one is eve deceived by the fdattef-
les spoken at a funeral. .tt
New up.to.date photo mounts and
portrait lenses as good as they make.
SwEARINGEN.
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28
License to Wed.

The following marriage licenses have
been issued by Clerk Keller since our
last issue:
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

For sALE-A scholarship issued by the
Iowa Business College at Des Moines,
good for six months tuition in anv
shorthand, biography or bookkeeping
department. 1t is transferable and will
be sold for considerable less than was
paid for it. Full Information car he
secured by calling at THR REPORTER
office.
Vandette Lucille Lefollett, the infant
daughter of Mr.. and Mrs. Geo. Lefollett
died at their home in this city Saturday,
age Is days. Funeral services were held
at the Advent church Sunday morning
at Ii O'Clock, conducted by Elder A, +.
Hatch, and the frail little body was laid
to rest IN the beautiful Leon cemetery.
The afflicted parents have the sympathy
of many friends in their bereavement.
Many Leon friends will be panied to
learn of a serious accident to Mrs. W. A.
Brown, the popular hostess at Manhat.
tan Beach Hotel, Lake Okoboji. While
curling her hair with a hot iron she let
it slip and the iron struck her in the
right eye and burned i~t::seyerely. For
several hours it was feared she would
lose the sight of both eyes, but prompt
treatment by an expert ocullst saved
the sight.
WaEE-Er ' aHryEL
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

Tbs heavy rains which we have had all
summer is seriously delaying the con-
tractors on the new school house, and
although they are working a full force
every day the weather will permit it is
feared it will be late in November Def ore
the building is ready for use. The school
board is unable TO secure suitable rooms
to use for school purposes 80 it has been
decided not to open at either building
until the new building is completed
except that the school year for the COM
ing graduating class and the B class in the
High School viii open about the middle
OF September, in charge of Prof. Drake, as
it is necessary that they get in full time
in order to graduate.
The Leon reporter. (Leon, Iowa) 1887-1930, 1902-08-28

Uncle Bob Bowsher one of the most
popular men who ever lived in Leon is
dangerously il! at his home in this city.
He has suffered from a rupture for a
number of years, and received an injury
Sunday which made an operation for
strangulated hernia necessary. Owing
to complications DR.. Jacob Geiger the
celebrated surgeon of st. Joe was called
to perform the operation which was
performed Monday night, in the pres
nee of Drs. Brown, Bowman, Eiker,
Bone and Lands, and Mr.. Bowsher is
doing the best that could be expected.
His condition yesterday was very fav-
orable, and his recovery is looked for
although he will be confined to his bed
for ne veral weeks. Uncle Bob has q
host of friends who sincerely hope he
may be spared for many years::yet.
The Saint Paul globe., 1902-01-26

to a froth. The batter must be as thick
as cream. Pour the mixture into the
ramequin dishs and bake in a slow
oven eighteen minutes.
TO make cheese souffie, put pint of
milk in stewpan with two ounces Of
butter. When it begins to boil put in
two spoonfuls of flour ard stir over the
fire until the bottom of the stewpan is
dry. Then by degrees add four eggs
and POUND of grated cheese. Mix we'll,
season with cayenne pepper and salt
and mold the paste into little balls Drop
them into hot butter and fry light brown.
Cheese straws require two ounces of
butter, two ounces of flour, two ounces
of bread crumbs two ounces of grated
cheese and one-half small teaspoon
ful of mixed salt and cayenne. These
ingredients Should be mixed into paste,
rolled to one-fourth of an inch in thick
ness and cut into narrow strips. They
must then be laid on a sheet of paper
and baked:
The following recipe is recommended
for Welsh rarebit: Cut slices of bread
and butter about one-half an inch thick
and remove the crusts. Toast the bread
without hardening or burning it. Cut
some slices from a good cheese and lay
them ever the toasted bread and place
all on a cheese toaster in the oven so
that the cheese will be melted. Spread
over the top a seasoning of mustard
and serve hot. l.
Another recipe for rarebit advises the
pouring of melted cheese into chafing
dish or saucepan with about one ounce
of melted butter and a very little ale,
beer or fresh cream, according to taste.
Stir over the fire until the ingredients
are well mixed and dissolved; then take
off, add a well beaten egg, pour over
slices of toast and eat while hot.
Cheese and crackers may be served
together as follows: Split in two some
water biscuit and moisten the inside sur
faces with warm water. Melted butter
and French mustard should then be
applied and lastly thick layer of graf
ed cheese, over which cayenne pepper
is sprinkled. The separate portions Of
the crackers should then be united and
all placed in hot oven until the cheese
is melted. Helen Stevens.
The Saint Paul globe., 1902-01-26

appearance at least, closely allies them
with silk.
Weaves and styles are being constantly
varied and improved upon, so that all
kinds of effects may be achieved with
stuffs sold under the name of silks Of
the popular kinds peau de sole, peau de
cygne. duchesse, armure, broche, brode,
chine, crepe de chine, chiffon, crepe lisse,
daille, foulard, glace, meTveilleux, miroir,
mousseline de sole. pointille and taffetas
are all so admirable in their ways that
it would be difficult to decide which gives
the best results in the hands of the ca
pable mOdiste However, there are so
many people wearing moire that it is
safe to predict an increasing usefulness
for watered silks, particularly as trim
ming of other fabrics.
Prints in light colors and adorned with
sprays of flowers or art nouveau patterns
are among the silks now the rage. The
increase of the rOmpadour craze is ap-
parent on every hand. Not only are
dresses cut in the styles of the Louis
-<N. period, but brocades and silks and
ribbons are woven IN imitation of the
1abrics dear to the heart of la belle
Polnpadour. There is even a shade Of
pink called rompadour, and a parasol
with a folding handle is to be exploited
IN imitation Of the famous beauty's
tastes in sunshades. The modern pompa-
G0ur brOcadeS and pOmpadOur silks are
not strictly copies of the old patterns,
Ter the preference in the eighteenth cen
IufN was for a brocade on which aD-
peaced small sprays of blue and pink
hoW ers skilltully intertwined with gold
ana all exploited on a light or unglazed
ground. The Printed pOmpadOur silks
now made are extremely pretty and look
handsome in coats with vests of white
craped with lace. Entire gowns of them
The Saint Paul globe., 1902-01-26

adage, "Cheese is gold in the morning,
but lead at night" One of the most
nourishing, it is also one of the most in
digestible of foods and should never be
partaken of to any great extent without
after exercise. The nutritive qualities
of a pound of cheese are supposed to
equal or excel those of two pounds Of
meat.
For those who require a nourishing
food capable of warding off the pangs
Of hunger for a long period nothing
better than cheese can be recommended.
1t is one of the chief articles of diet in
mountainous countries, where, fortunate
ly, nature has provided plenty of pas
turage suitable for the goats, from whose
milk the richest cheeses are made The
Swiss are among the best cheesemakers
in the world.
Cream cheeses are among the qualities
most popular in America. The imported
or home initiated parmesan, gruyere, ro-
quefort, edam, camembert, gorgonzola,
stilton, cheshire, brie and pineapple are
also well liked.
Parmesan is a hard, dry, highly favored
italian cheese, in color light saffron. 1t
is grated for cooking, for f1avoring and
for serving with soup, etc. Many de-
-licious dishes are made with-the cheese
in combination with other foods.
The Saint Paul globe., 1902-01-26

outlined with handsome bands Of sable.
"a second new short coat for house or
theater wear was made of silk laid In
junction of the stucks:S Bands of lace
crossed the coat vertically and were
divided by lines of ornamental buttons
graduated in size. Around the waist
was passed a ceinture of black and
white velvet ribbon, tied behind and end
ing in a handsome knot A deep cape
collar. narrow in the center of the front
and back, but deep and full over the
arms, covered the shoulders. Above this
yoke of puffed and shirred chiffon stood
in dainty relief, the high collar of puffs
being a formal continuation the yoke.
The Introduction od,;t.i.o[l OF Of L the PompadoIr
most every type of gown, has brought
about an Increase in popularity for jew
els. Dealers in gems say that never be-
The Saint Paul globe., 1902-01-26

originated. The genuine gruyere is press
ed in shallow cylindrical molds, is pale
yellow in color and perforated by num-
erous air bubbles.
Roquefort is a mottled cheese made
from ewes milk in the town of Rogue
fort, in Guienne, France. The cheese
after being we'll salted, is placed in re-
cesses in the limestone rocks of the
country and is dried at a temperature
of 40 degrees T.
Edam is an excellent Dutch cheese.
Camembert is of a rich, sweet quail
lty, is yellowish in color and is made
about the town Of Camembert, in Nor
mandy.
Gorgonzola is also French cheese.
Stlton is a solid, rich, white English
make. It comes from the famous coun-
try about Leicestershire, and has a de-
cided aroma. 1t was of stilton that the
witty Charles Lamb said to the grocer
of whom he was buying a quantity:
Never mind wra gDing it. Just tie a
string to it, and 1 can lead it home.
Cheshire is another rich English
cheese.
Brie is a soft, salted white cream
cheese made near the city Of Meaux, in
the district of Brie, France
Pineapple is any hard yellow cheese
nodded i'll the form of that fruit
Other well known cheeses are the
soft pont Feveque, made at Pont
pEVeQue, in Normandy 1t resembles
neufchatel, which is also made in Nor
mandy, and is thickened by heat and
pressed in small molds.
Cheddar is the common cream cheese
Of England initiated by American fac
tories. Limburger was originally made
at Herve, near the town of Limburg, in
Belgium. The cheese is very strong
being equal in that respect TO hrie
There are many kinds of potted chees-
The Saint Paul globe., 1902-01-26

fore have they been so fortunate in dis
posing of their wares. This is true not
alone of the genuine stones and metals,
but even of the limitations sold now by
most of the dealers, who realize that
women demand change in the form and
fashion of their Jewelry as imperatively
as they do in dress, and consequently
even women who can afford better viii
no longer pay a high price for tran
sient. fashion. The art noveau enam-
els and chased designs are extremely
dainty, and as they depend on the quail
ity of their workmanship for their charm
some of the new bronze ornaments are
as costly as old-fashioned ones of gold.
Bronzes set with turQuoises. rubies and
emeralds in uncut form are very odd and
are worn as sash clasps or ornaments
for the hair. Sometimes they even ap-
pear on house sleeves. There seems
to be no limit to the aesthetic possibil-
tiles of bronze. TIE same may be said
of copper, which is wrought and beaten
until it gives out a beautiful dull radi-
The Saint Paul globe., 1902-01-26

pink and green does duty with three
blouses and is very dressy and attrac-
tive.
One blouse is Of palest pink accordion
plated chiffon brilliante with lace yoke
and deep lace cuffs, both left transpar-
ent. The belt of pink velvet, has a re-
movable paste buckle, and there are
three little paste buckles on narrow vel
vet straps which fasten the front. This
blouse is also worn in charge with
simple skirt Of palest pink alpaca, which
is invariable taken for silk.
The second blouse is of ivory mousse
line brilliante, a glossy, heavy make of
chiffon. The long unlined sleeves are
slightly ruched from shoulder to waist,
and ruched frills fall over the hand. The
ivory silk slip has a light covering Of
the brilliante full and-pouched in front,
The Saint Paul globe., 1902-01-26

vessel one portion Of which is filled
with hot water to keep the cheese soft
until it is eaten.
Soft cheese, such as brie and neuf-
chatel, have the tin foil removed and
the outer part generally scraped before
they are served. They are then placed
on lace papers on a plate and served
with q silver cheese scoop.
Roquefort is served in a slice, laid
upon a folded napkin. Gorgonzola is
arranged in the same manner
Cheshire or stilton cheese is cut and
served in a single slice on a plate over
which folded napkin has been laid.
One of the most popular pot cheeses is
what is known to country people as
smearkase. 1t is made as follows; Set
The Saint Paul globe., 1902-01-26

and there is no collar band Over this
comes a loose bolero of luxeuil !&ee open
in front and completed above the bust
with three straps Of lime green velvet
and the small removable paste buckles.
A folded belt Of brOcade matching the
skirt is fastened with rosettes of lime
green velvet and the paste buckle li:s
Worn on a strap of green velvet rOEnd
the neck. When the ivory blouse is worn
with a white skirt narrow belt Of
green velvet is fastened with the paste
buckle, and pearls adorn the neck.
The third blouse is a very simple ar
rangement of yellowish india muslin with
ecru insertion, through which pink rib
bOns are drawn, and pink belt is worn
pink ribbon are generally fixed on the
left side.
The Saint Paul globe., 1902-01-26

while deep fiources Of the material of the
gown often fell over a series of soft
frillG of lace or equally diaphanous stuff.
Often the frills We're all of lace.
A new sleeve Of black spotted silk ex-
emplifies the Pompadour idea its un-
dersleeves of stitched white chiffon friIIs
OVERLAPPING a close fitting cuff Of lace.
the elbow by wide, stitched cuff Sc
cured by a single handsome button is
an admirable specimen of the Pompa-
of fine lace shading a tight fitting un-
dersleeve Of finely tucked white crepe
de chine.
The short-tailed coats of the middle
of the eighteenth century have been al
makers of the Rue de la Paix. Cut out
embroideries decorate the fronts of some
Of these cloth coats, lace over silk fill
The Saint Paul globe., 1902-01-26

are scarcely to be recommended, as, like
all figured goods, they are trying to the
face and appear better when combined
with some plain material and plentifully
covered with lace.
Chiffon and lace fans appliqued with
pompadour patterns in silk are stun
ming. The designs are very small, usu-
pliqued on the surface of the fans and
then outlined about the edges with gold
The sprays are placed between the trans
parent layers of chiffon or lace, and
when the fan waves in the hand present
a subdued conglcmeration of color. In
the spring, it is said, parasols will be
trimmed in much the same way, with
larger designs cut from silk
(the middle of the eighteenth century,,
while notable for the gorgeousness of
material, were not especially remarkable
The Saint Paul globe., 1902-01-26

Ordinarily raw cheese is served after
the dessert. 1t is accompanied by crack
ers, celery, sliced cucumbers or olives
and coffee.
A small cheese is passed about the
table on a fiat dish and has the head
sliced off or cut in a pyramid or in
notches. The top is replaced in order to
keep it fresh when the cheese is put
away.
Cream cheese is divided into small
cubes and served in a china, silver or
glass dish.
Cheese puddings have a special deep
The Saint Paul globe., 1902-01-26

ance rejecting to advantage the serene
beauty of the topazes that are set IN
fantastic lines in the patterned surface.
On the breasts as clasps for fur scarfs
some exquisite medallionS are worn. The
are usually of copper, bronze or dull sill
Yer set with arabesques in small and in
expensive stones. Often they display the
monogram of the Wearer or a tiny crest
so small that it cannot be noticed except
on careful and close inspection. The
fur neck Scarfs are SO smooth that they
are likely to slip from the neck unnotic-
ed unless securely held in place by some
thing in the shape of a pin or chain
Ihe chain clasps are now made with
heavy antique links set with rough stones
and finished by medallion on which
monogram or some similar device is
wrought.
Delicate, evanescent perfumes are now
the fashion, and even furs are scented
As it appears at first thought a little
difficult to apply perfume to fur garment
permit me to explain how it is done
There are several small pockets on the
inside of the garment, into which are
slipped pads of blotting paper saturated
with perfume. So successful does the de-
vice prove that I understand ultra ex-
qulsltes are even carrying the idea to the
extent of perfuming the hair. A bit of
blottlng paper dashed with the scent is
tucked inside the masses of hair tnaiC+r,.,-
up the coiffure. This is much better than
pouring the perfume directly upon the
locks, for many scents contain highly IN
curious drugs, so far as the scalp is con-
cerned at least Moreover, the aroma
clings to the hair for a much longer time
than under the other conditions owing
to the superior absorbent qualities of
cotton. Dainty perfume pads are covered
with thin silk or lace covers and proVid-
ed with drawing string at one end, as
the blotting paper must be frequently re-
newed. | am told that the idea has so
appealed to fashionable women that the
pads are altogether displacing the old
fashioned scachet, for the sachet's use
fulness is limited to only a few of the
commoner perfumes, while with the pads
any perfume chosen. may be economic
ally impaired to the clothing.
Catherine Talbot.
The Saint Paul globe., 1902-01-26

es, commonly called cottage cheeses.
Americans do not know how to use
cheese. IndigestiDle as it is whena raw,
it may be made by cooking most appe-
tizing and quite digestible.
The Swiss make a delicious baked
pudding Of grated cheese, grated bread
crumbs and milk. This sustains the
sturdy Alpine climbers in their rough
est tramps. A cheese pudding placed
upon the table in silver dish makes a
handsome ornament for the table
Cheese ramequins, souffie and omeret
give flavor to the simplest meal They
are served before dessert in dishes es-
peeially designed to add to the excel
lenee of their appearance.
Cheese straws are served with salads.
The Saint Paul globe., 1902-01-26
A caacIs Hair Dress.

An elegant toilet of brown camers hair
trimmed with skunk fur and darkest
brown velvet. The skirt has velvet hands
OF graduated depth, and the sack bolero
has revers of spotted panne in brown and
turquoise, with belt and undersleeves to
correspond.
This would be a pretty model for a
black toilet with sable. mink or skunk
fur and stitched strappings of glace or
bands of velvet The bolero is also ex-
tremely effective in velvet to wear with
a -woolen skirt of the same color and
would be especially useful in black or
brown
The Saint Paul globe., 1902-01-26

by the fire some milk beginning to sour,
and when the curd is formed pour off
the whey. Tie the curd in a cloth and
hang it up to drain. Let it hang for
twelve hours. Then work it in a bowl
with cream, adding salt to taste and
kneading with a little fresh butter till it
is soft.
The French are very fond Of dishes in
which cheese and eggs are combined.
These are variously called fondeaux
or ramequins. and are side dishes for
handsome tables. The ramequins are
served in special dishes shaped like cups.
The Saint Paul globe., 1902-01-26

ARIS, Jan. IL. -
The vo 6 u e of
silk seems to be
perennial. 7 h e
fabric suits all
women and is SO
adapted to varia-
tions in cut and
design that it is
S m a IL wonder
that it has so
long retained its
hold upon the af-
fections of the
tickle and dress
loving Parisien-
nes. At present
even the most
fashionable wool
en- fabrics have
a smooth, silky
surface whick,. in
The Saint Paul globe., 1902-01-26

A smart and effective toilet of the
popular black and white combination is
black spotted net over a foundation Of
white silk. Bands Of boldly patterned
beige colored lace are arranged around
the skirt over the chiffon frills trim
ming the foot. similar lace being en-
plcyed on the corsage and sleeves. The
latter are prettily contrived with straps
Of black ribbon velvet and chiffon, the
ru1IIes reaching to the elbow.
The Saint Paul globe., 1902-01-26
ona slirt and Three BIouses.

For home dinners and table d'hote
skirt Of light fancy silk or satin of the
broche or chine order is invaluable, as
almost any light or white blouse can be
worn with it. As an example, an ivory
white satin with floral sprays in soft
The Saint Paul globe., 1902-01-26

pound Of grated cheese, some coarse
ground pepper, a small piece of nutmeg,
little powdered sugar, the yolks Of
eight eggs and the well beaten whites
of two. When all this has been well
mixed, add the whites of six eggs beaten
The Saint Paul globe., 1902-01-26
SALAD AND CHEESE SERVICE.

To make ramequins take two eggs, two
spoonfuls of melted butter and one of
grated cheese. Mix these substances to-
gether and bake in the cups for a quar-
ter Of an hour.
The French make Ramequins as fol-
lows: Boil half pint of milk and half
the quantity of cream. Melt an ounce of
The Saint Paul globe., 1902-01-26
Mauve and Brown

strange and unexpected reaction has
ser in in favor of pale mauve a move
1ncnt that has served to stem for the
nonce the threatened ubiquity of brown
for brown is dangerously persuasive and
contriVes to set off equally we'll either
black or brown fur ftments. Brown.
with touch of mauve, is delightful, and
there is something indescribabIy pleas
ing about the peep Of mauve silk pet
ticoat, inlet or appliqued with black lace
from beneath a brown skirt.
The Saint Paul globe., 1902-01-26

ing in the open spaces in front. A new
lace trimmed coat adorned with such an
embroidery was made of blue cloth and
finished with deep lace hounces at the
Examinations of the turned back cuffs.
A flouncing of lace came around and
down the front over a soft white vest
The Saint Paul globe., 1902-01-26

Gruyere is made in Switzerland in one
OF the most romantic sections of the
Jura mountains. It's manufacture has
spread to France, in whose hilly regions
an excellent initiation of the original is
produced. The cheese is named in honor
of the town of Gruyere, in the canton
Of Fribourg, Switzerland, where it was
The Saint Paul globe., 1902-01-26
A DAINTY COSTUME FOR EVENING
WEAR

may be copied in various materials and
would be extremely elegant in black
crepe de chine with applique motifs of
Paris lace and a broad insertion heading
the flounce. Embroidered Grape is shown
The Saint Paul globe., 1902-01-26

for. elegance of form. The short bodices
were invariably straight -fronted and sup
piled with a contrasting vest of white or
some plain material. Then too bodices
and skirts were almost invariably badly
ptoportioned AS a whole the sleeves
were admirable, coming to the elbows,