davidaulloa/AmericanStories huggingface dataset:
The Saint Paul globe., 1902-02-02

back and sides of the hair are handsome
ly set with jewels, real and imitation
Combs holding aigrets also have a de-
cided following. For women of modest
incomes a twist of velvet ribbon or stiff
fened lace run through the coiffure is,
While less splendid than gems, sufficiently
ornamental. The front of the circlet is
often passed through an inexpensive lit
tie buckle of paste or cut steel Lace
butterflies covered with paillettes of gold
or silver may in part be made at home
Hand-painted gadze, plain crepe de chine,
mOusseline or chiffon may be used for
stretching over wire frames fer making
bows or butterflies. An application Of
jet, gold or silver paillettes is required
to give these a fashionable finish
When a simple bow is affixed to the
coiffure, the ribbon is attached to a good
sized hairpin, which is thrust into the
hair wherever required. On those who
have a truly classical outline of fea-
lures sequined bands of velvet sometimes
encircle the head.
Natural flowers are seldom used for
evening hairdressing. In the heat Of the
ballroom they so speedily perish that
an admirable imitation is substituted.
cnou of chiffon with paste buckle
or button for center and an aigret or
osprey spray as an accessory or TWO
chouX united by a jeweled band or twist
of chiffon make pretty and artistic nm
ishes for the ha1r.
Les toilettes sont de Doucet" is the
announcement that has been filing Cle
Coincide Franchise where very indif-
ferent comedy is performed Four charm
ing actresses wear the costumes-Mmes.
LecOnte, Sorel. Regnier and Gen1au
Of these Sorel is a very beautiful Worn-
an, and what she dons, while it has not
the authority in the fashion world that
a ReJane selection has, is nevertheless
sure OF finding hosts OF jnlitators In
this play the dark-eyed Sorel appears
in an afternoon costume of silk and
mousseiine de sole, the latter forming
the skirt and being trimmed with two
embroidered fOunces. The habit Jacket
is of blue taffeta embroidered with pink
roses after the style of an old brocade
The basqued portion is laid in inverted
box plaits and sloped 10 point at the
hem of the skirt. The vest is draped
with lace and sparkles with jeweled but
tons, four of which appear also on the
rear of the coat. The sleeves at the ell
bow have full tiounces, over which the
taffeta Is draped to form double cuffs
A wide-rimmed hat garnished with d
plume is worn with this very fetching
costume.
Mile. Leconte in the same play wears
a pretty indoor dress of soft cloth, the
skirt laid in panels stitched along the
edges and the bodice being a very TAX
ing combination of CLOTH taffeta and
chenille Although fewer boleros are seen.
Doucet evidently clings to them, since
one is in this comedy so aptly exploited
The Saint Paul globe., 1902-02-02

in public. 1t is, however. a bolero with
difference, being double jacket of
cloth over deep-pointed bodice of taf-
feta, which follows closely the straight
fronted outline of the eighteenth century
fashions Above the double collar OF
cloth and silk appears plated empiece-
ment encircled by high silk collar The
sleeves are cut open along the upper seam
to disclose the undersleeve of lace, but
are secured by knots of passementerie
The fullness of the undersleeve below the
elbow consists Of mousseline de sole ana
SILK the latter forming the cuff and be-
ing decorated by knot of passementerie
The novelty Of the robe worn by Mile
Geniat consists in it's use of scallops
edged with appliques of lace. The dou-
bic collar of her rose Grape robe is edged
with rounded indentations; SO are the
three frills at her wrists and the three
founces about the bottom of the skirt
over the shoulders was draped a scarf,
the ends of which are trimmed with
rounded medallions of lace.
Colored embroider.es overlap the high
SILK collars shown in the shops This is
the latest wrinkle of fashion. Tho en-
bro1derles are done on soft. thin stuffs COR
use with silk or lace collars, and very
handsome some Of them are, resembling
IN style the rich Persians of which We
have recently been hearing SO much. The
collars are plain or plated and supplied
with a little stiffenng to give durability.
neat tie of some kind. which accom-
ranies each collar is knotted loosely I'm
Ger the chin. where the addition Of a
bright buckle is sometimes very fetching
These embroidered turnovers may be our
chased separately and worn with differ
ent collars.
Besides the use of embroideries. an
pliques of guipure are popular for finish
ing off, modish neck pieces. Lace flowers
and birds vie with each other in airin ess
and perched upon delicate drapings of
crepe de chine. mousseline de sole or chif-
fon are truly fairylilxe in their effective
ness. AS soft frame for the face is
what required in collars. those serve
their pugpose most admirably One Of
the daintiest of recentlv designed fichus
was of old rose decorated with appliques
IF lace Of slightly deeper tint than the
foundation fabric. This handsome piece
of neckwear casts a pretty reflection Cf
color into the face of the wearer
Fichus of the eighteenth century svla
are the accented fashion for adorning
the fronts of bodices. These NAV be mada
of the finest Iaces caught with iewelcd
buckles or of some of the many Giapha-
nous fabrics especially suitable for milli-
merry and collarmaking.
Catherine Talbot
The Saint Paul globe., 1902-02-02

a fashionable dinner by young widow
just emerging from mourning. 1t con-
sisted of sprays of black and white mar
guerites for the hair and a clrclet OF
them for the corsage. The effect was
both odd and striking.
White tulle leaves spangled with Sc
quins and set with a short full osprey
spray composed another very coquettish
coiffure decoration. The peculiar tilt and
shape of the hats worn at present by
fashionable women require a very care
ful arrangement of the hair. Not only
must there be waves or undulations but
the knot in the back must be very care
fully built UP to fit exactly into the
underbrim and form substantial sup
port.
Naturally every woman is anxious to
have fluffy hair since aureoles are in
fashion, but not all are able to accom-
plish it. After all, massage will not give
the desired quality, and other devices are
resorted to by those who are anxious to
appear well co;ffured. One Simple
method is the brushing of the hair every
night with a solution of bay rum and
rosewater. Most Of the nostrums sold
in the shops for keeping hair in curl or
waves, if not injurious, are merely ele-
mentary mixtures such as sugar and
gum arabic dissolved in water A simple
curling fluid may be made of three and
a half to four ounces of gum arabic dis
solved in a half pint of distilled water,
into which eau de cologne or lavender
water is dropped until the cloudiness dis
appears, when the clear portion is strain
ed off and bottled for use
A Partisan hairdresser told me that the
following solution was used in his es-
tablishment for giving the hair a fluffy,
wavy appearance: Salt of tartar, one
dram; powdered cochineal, one-halt
dram; one fluid dram each of liquor OF
ammonia and esprit of roses; glycer1n,
one-quarter of ounce; one and one
half fluid ounces of rectifed spirits ana
eighteen ounces of distilled water. Ac-
cording to his formula, this was left TO
dissolve for a week, being regularly
shaken up and filtered before bottlng for
the mixture, loosely adjusted and allowed
to dry, very charming effect is OBJ
tanned.
A good shampooing at regular intervals
is, to my mind, the best thing for the
hair The average woman is not half
particular enough about the cleanliness
of her locks.
Perfumed hair is in the present era al
most universal among chic women. Bits
of ribbon which have been moistene0
with perfume are sometimes used to i'm
part the subtle fragrance which fashion
requires Blotting paper soaked in per-
fume tucked away inside the hair is
another device. Scents should not be
poured upon the hair, as most of them
contain injurious drugs.
Tortoise shell and amber combs for the
The Saint Paul globe., 1902-02-02
FASHION CHAT
FROM PARIS

MM ARIS, Jan. 1S.-One of the dis
~ tinctions between unciviliZed and
E. civilized man is Indifference on
the one hand to the care of the
hair and fastidiousness on the
other both in regard to grooming
and adornment Savages do in
some states trim their locks with bar
barlc ornaments, and from the character
of smart coiffures it looks very much
as II the modern and supposedly civil
lied woman had been taking pattern
from the barbarians for the most primi-
tive decorations are this season the most
fashionable. Wreaths and clusters of
flowers, bandeauX of leaves and sprays
of vine are almost exclusively utilized.
A spreading pair of Mercury wings fash
ioned of lace or jet or bits of real feath-
ers and oriental looking jeweled orna-
ments are frequently substituted for
floral garnitures.
Although the low coiffure is now in
sisted upon by smart hairdressers, there
are many women who find it extremely
trying to the face. Indeed, nothing but
absolute perfection of feature can sue
cessfully stand the ordeal Notifications
of the low style of coiffure are adopted
by most women. One of these is the
figure eight arranged to cover the lower
half of the head and combined with a
high, fluffy arrangement of nodules over
the front. When a single high puff is
used, it is in most cases filled out by a
rat made by the hairdresser from
combings supplied by the wearer. Often
when a simple twist is adopted little
curl is allowed to fall over the neck
giving a charming air to a young and
pretty countenance, but looking rather
odd on a middle aged or old one The
really classical face, which finds it be-
coming, clings to the part and adds to
the front of the coiffure a few dainty
love locks, which twine gracefully over
the forehead That forehead curls will
be worn for some time may be conf
IDENTIFY expected since so exalted a fashion
leader as England's queen is a persistent
advocate of the bang.
Some of the evening headdresses of
flowers are matched by the bodice trim
mings. For instance, a wreath of con-
volvulus with light velvet foliage for the
hair is sold with a deep spray of flow
ers and foliage for the neck and shoul-
ders. An artificial flower studded with
paste diamonds for dewrops and finished
with white velevet leaves was, like the
convolvulus decorations, just the thing
for a debuntante's coiffure.
A very striking headdress was worn at
The Saint Paul globe., 1902-02-02
B TOOTHSONE OYSTER AND HOW PREPARE IT - -

with pepper and salt. Brush the bars
of the gridiron with a little of the melt
ed butter, put on the oysters and cook
over a brisk fire about three minutes.
Serve very hot in little heaps on neat
rounds of hot buttered toast.
Oyster fritters if once tried will be
stable dish In every household. They
are made as follows: Beard some cys-
ters. Season them with lemon juice and
: few grains of cayenne. Roll each oys-
ter up in a very thin piece of fat bacon.
Make some frying batter. Dip each oys-
ter in it and fry a golden brown Dr. n
on paper. Serve very hot on fancy pa
per.
Oyster omelet may be prepared for
luncheon or tea as follows: Beard six
oysters and cut each into four Break
three eggs carefully. Put the yolks into
one basin and the whites into another.
stir the yolks till they are a thick froth
and Of a paler color Then add the oys-
ters and pepper and salt Put an ounce
of butter into the omelet pan and let
The Saint Paul globe., 1902-02-02
TABLE SET FOR AN OYSTER FEAST.

it get very hot Add a few grains of
salt to the whites of egg and whip them
to a very stiff froth. Add them TO the
yolks and stir them lightly but thorough
ly. Pour the mixture into the pam Place
it on the fire for about three minutes.
Then put it in the oven for about three
more minutes and slightly brown the
top or hold the pan before a clear fire
for few minutes. The inside should be
soft and frothy. Serve on hot dish
Escaloped oysters have the merit of
tasting well and looking well when
served. To make them put one dozen
oysters, with their liquor, into a sauce
pan. Bring them nearly to the boil to
plump them out. Then drain off the
The Saint Paul globe., 1902-02-02

oysters and let them heat gradually, but
not boil. Fill patty cases with the mix
ture and serve.
For serving oyster or any other soup
there is a device consisting of a double
dish, the lower compartment of which
is filled with boiling water to keep the
soup warm. Silver tureens are now
made with a stand and spirit lamp at
tach1nent
Canned oysters should be carefully re-
moved from the tin and placed on a hot
dish in the oven to be gradually warm
ed. To make soup the liquor should be
strained and put into a saucepan with
an equal quantity of milk. little salt
and cayenne and gradually warmed.
The Saint Paul globe., 1902-02-02

are generally made with a deep inden-
tation for each oyster. Some of them are
decorated to represent shells.
Oyster soup is made by some cooks as
follows: Take a dozen oysters, and aft
er they have been removed from the
shells beard them. Cut the oysters in
halves and put them into a soup tu-
reen. Boil the boards alone in a quart
of mutton broth for a few minutes then
strain~ the liquid and cast the boards
aside Thicker the soup with three tea
spoonfuls of arrowroot. Strain through
a sieve and add the oysters to the liquor
with little salt, a pinch of cayenne and
quarter of a pint of milk. Simmer
gently for five minutes, then pour the
soup into a tureen upon the oysters
and serve hot. This will be enough for
five or six persons.
Oyster soup is too often spoiled by
boiling the oysters. This only makes
them tough.
Oysters baked in their shell are a de-
licious dish Remove the boards from
The Saint Paul globe., 1902-02-02

AE ticle of diet. 1t doesn't really
N matter anyway whether or not
the stone age acquired muscle
on a diet of mollusks. What is
really vital is that we can eat them to
our advantage and qualification.
This delicious bivalve is in season in
every month containing an R. Canned
oysters are available at any season and
taste very we'll when properly cooked.
Fresh oysters may be bought all the
year round in large cities near the
ocean. There is a we'll founded preju-
dice against using them except in the
accepted season, for there is no doubt
that unreasonable oysters may be
tainted.
Oysters are said to be very nourishing
for delicate persons. Many find cooked
oysters indigestible but that is the fault
of the cooking. Some persons allow them
to grow tough instead of tender during
their preparation.
Raw oysters are served on the half
shell either on fancy plates or on deep
plates filled with cracked ice. Small
favored oysters. To open an oyster hold
it with one hand in a thickly folded nap
kin, turning the deep shells downward.
Then work an oyster knife in seesaw
fashion between the edges of the BIZ
valve, cut the eye and pry off the upper
shell.
The oysters are left on the deep half
of the shells and served with five or six
on a plate, with the pointed ends to-
ward the center Cracked ice forms a
cushion for the oysters, and a piece of
lemon is placed in the center of the cir
Gle. Sprigs of green may be used as
decorations. With each plate is served
a smaller one containing very thin slices
of brown bread and butter or oyster
crackers. Finely cut cabbage served on
individual plates, may accompany the
raw oysters. The regular oyster plates
The Saint Paul globe., 1902-02-02

liquor and drain the oysters. Have ready
about half a pound of finely chopped
cooked fish-cod or haddock answers well.
Put the fish and oysters into a pan and
add to them enough good white sauce,
boiling, to moisten them. Season with
lemon juice, salt, pepper and cayenne.
Slightly butter a deep dish. tut in the
mixture. Over the top sprinkle grated
parmesan cheese, a little chopped Yarsley
and cayenne pepper. Brown in a quick
oven and serve.
Oysters may be fried in cracker crumbs
The Saint Paul globe., 1902-02-02

1t is made of many different materials
and colors. Some are of cloth, while
others are of silk or velvet, and the colors
are black, green or red. Swedish kid
waistcoats, however, are preferred hy
many.
Cloth waistcoats are usually trimmed
with braid of the same color and fasten-
ed with large buttons down the front
These are pear-shaped. initiating opals,
covered with a network of gold filigree.
Under this waistcoat is a lace chemisette
or lace fchu draped round the throat,
where the waistcoat is slightly open
All coats, Jackets and boleros have now
fiat collar at the neck, whether it be
OF silk, velvet or fur. If the coat, jacket
or bolero be Of fur. For instance, a car
acal or astrakhan coat or jacket may
nave an ermine collar, revers and cuffs
The muff is usually made to match. with
frlils of lace at the openings and bunch
of flowers on one side.
The Saint Paul globe., 1902-02-02

liquor of the oysters and an upper crust.
When served, add a garnish Of parsley
Oyster patties require two dozen oys-
ters two ounces Of butter. three table
spoonfuls of cream, little lemon Juice
a blade of pounded mace and cayenne
to taste Scald the oysters in their
liquor, beard them and cut each one into
three pieces. Put the butter into stew
PSI, dredge n >ufficient aour to dr. fe
UP and add the strained oyster LIQUOR
with the other ingredients. Put in the
The Saint Paul globe., 1902-02-02

or in a batter. For the latter the oysters
are first scalded in their own liquor,
bearded and laid on a. Cloth to drain.
Break the eggs into a basin, mix the
flour with them, add the milk gradually,
with seasoning, and dip the oysters in
frying pan and drop the oysters into t
one at a time. When done, take them up
with sharp pointed skewer and place
them on a napkin.
Pie may be made of either fresh or
canned oysters. Line baking dish with
puff or biscuit paste dredged with flour.
Pour in a dozen oysters which have been
washed and seasoned with pepper and
salt. Add piece of butter, some of the
The Saint Paul globe., 1902-02-02

one dozen oysters. Beat up an egg and
bake about two tablespoonfuls of
crumbs. Dip each oyster in the egg and
cover 1t with crumbs, to which has been
added a good dust of salt, pepper and
grated nutmeg. Replace the oysters in
their deep shells, put a tiny piece Of
butter on the top of each. Bake in a
quick oven pale brown. Serve in their
shells, with few drops of lemon juice
on each.
Broiled oysters are digestible, and are
made as follows: Select two dozen large
oysters. Beard Them and lay them in a
clean. dry cloth for few minutes to re-
move all moisture. Brush each over
with little melted butter and sprinkle
The Saint Paul globe., 1902-02-02
81
IN LAND sOF DREAM.

The dreams are mine! When
dark hath slain the day
l wake from dreams, of years;
Yet all [ have in fe to give away
Sweetheart, are dreams and tears
And dreams are tears to dreamers-they
that know
The midnight's gloom and CLEANS,
And, waking, miss the lips that kissed
them so,
And cry: "The dreams! The dreamsY'
What is the Light that God makes on
the hills
The dashing of, the streams
The twilight calling of the whippoor-
wills?
They only bring the dreams!
Still there is something in the green
world missed,
For all its pride and state
The Light that blessed Loves lips that
day he kissed
His sweetheart, at the gate.
Sunlight. and starlight from the worlds
on high
Life, and it's faith-formed CLEANS.
But still across the dreary world that
''The dreams! The dreams! The
dreams!'
Atlanta Constitution
The Saint Paul globe., 1902-02-02
Dress Innovations

Our present fashions show less exaggar-
alton than ever and are accordingly mo~e
graceful than they have been for some
years. Look at the tailor jackets, for in
the back and perfectly tight-ftting, hut
loose and open in front over a beautiful
waistcoat. 1t is this waistcoat, indead.
which proclaims the taste of the wearar
The Saint Paul globe., 1902-02-02
HAMLET's soL1LOeUY UP TO DATE;

To give or not to give,
That is the question:
Whether it is better to live on free lunch
For the next six months,
In order to pay for the diamond ring
I was thinking of presenting
Miss Gotrox for Christmas, and thereby
Run a good chance tc win out
And lead her to the altar mid
SWaying palms and Lohengrin,
Or pursue the even tenor of my way and
Get three square meals each day.
Which in itself is great pleasure
And affordeth me much joy. Which. ohs
Which shall it be? 1 think three square
Meals daily within my frame are better
Than dreamy hopes of her big million,
Which in itself may be a glowing
Pine dream
The Saint Paul globe., 1902-02-02
WOMEN IN POETRY.

Chicago Tribune.
(Who say that women are and ALWAYS
nave been but doormats and dishwashers
for men.')
How happy could I be with either
Were tother dear doormat away.
nv, Gay.
The fair, the chaste, the unexpressive
ooofmat. Shakespeare.
She was phantom of delight
Wnen first she cleaned upon my sight:
A lovely, brand-new doormat sent
To be moments ornament.
Here's to the doormat of bashfui fifteen:
Here's to the doormat of fifty.
Sheridan.
She is pretty to walk with,
And witty to talk with
And pleasant to wipe ones feet on.
Sucking.
Doormats. like Princes. find few real
friends. -Lyttelton.
mat. -Otway
Was ever doormat in this humor wooed?
Was ever doormat in this humor won?
Shakespeare.
o. doormat! in our hours OF ease,
Uncertain, coy, and hard to please;
When pain and anguish wiring the brow
A ministering doormat thou!
Scott
The Saint Paul globe., 1902-02-02
DOLLARS AND DIMES.

Holiday weather,
Holiday chimes.
Holiday dollars
Dollars and dimesi
Toys tease and try 'em;
Just can't deny 'emI
What'll we buy EN-
Dollars and dimes!
Higher the 'possum
The simmons tree climbs;
Fire is singing
Like old-fashioned times!
What do we fear for?
Children to care for;
What are we here for?-
Dollars and dimes!
Frank l.. Stanton in Atlanta Constitur
ton.
The Saint Paul globe., 1902-02-02
HAD HIS coon POINTS.

Oh, Ananlas was a man
OF wickedpess indeed.
Perhaps he tried to tell the truth,
But he did ne'er succeed.
Stern disapprovaI of his way
Posterity must nurse,
Yet it is not too much to hint
That there are others, worse.
OF him with kindness let us speak
Fen though some cynic mocks.
He never went to selling tips
On races or on stocks.
Washington Star.
The Saint Paul globe., 1902-02-02

Ihlcken with little flour and butter ana
noll. Inen strain over the oysters and
NAN0 at ouce- Edith MOrricOp
The Saint Paul globe., 1902-02-02
Liquidation Comes After.

"And what is this?" asked the visitor
''This is Wall street. 1t is the most Gel
ebrated of all our American watering
places. Our Dumb Animals.
The Saint Paul globe., 1902-02-02
For DecolIete Gowns

4 charming bertha or trimming for a
low low podIGe is in deep points of fine lace
and gold sequins and finished with a G chs 81
Yer OF pink and deepest red orchids The
JeWeled bolero is in great request for
restaurant dinners, as, lined with net or
Cnilion, 1t is easily transferred from ona
9od1ce to another, and the effect is o1ite lite
dlIerent when the coloring is Changed
The Saint Paul globe., 1902-02-02
How to Cook Kidpevs.

FIJI In t;5rnig cooking kidneys do not use a fork
shake them in the the pan 3nt TbjF TT!bmPly VII, toss or
The Saint Paul globe., 1902-02-02

n OBODY knows when oysters
first became popular as an ar
ticle of diet. 1t doesn't really
an matter anyway whether or not
v the stone age acquired muscle