davidaulloa/AmericanStories huggingface dataset:
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16

| fried, turn the pudding into "a long,
narrow tin pan, and when cold cut it
in slices and fry nice brown in
hot fat.
Oatmeal Mush.-Put a quart of
water with teaspoonful of salt in
the upper part of a double boiler over
the fire. When the water comes to
the boiling point put in half a pint
of oatmeal; stir it till we'll blended
with water, then let it boil briskly for
ten minutes, stirring occasionally with
a lockwood fork. This is better than
a spoon, as it prevents the meal from
Jumping.
After the mush has boiled ten min
utes stand the kettle in the lower half
of the boiler, filled to the proper
height with hot water, cover the kettle
and let the mush cook slowly for
three hours. Then remove the cover
of the kettle, stir the mush briskly for
four or FIVE minutes with the fork,
and serve with milk or cream.
Boiled Rice.-Do not wash rice be-
fore cooking, Pick it over carefully,
then shake. it in sieve to remove
any dust. To wash rice robs it of
much of its nourishment.
To boil rice so it is dry and every
kernel separate. put pint of water
in a saucepan over the fire and add
teaspoonfu1 of salt When the water
begins to bubble put in the rice and
let it boil violently for ten minutes;
then stand it where it will just sim
mer till perfectly dry. Do not cover
rice while it cooks, and neither stir
nor twitch it while cooking. When
the water has all boiled away and the
rice is dry, cover the saucepan with
napkin till ready to serve, and
stand the saucepan where the rice will
keep hot.
Rice should be eaten with little
butter and dash of red pepper, or
with butter and sugar, when served
as buckwheat cereal. and with milk.
When served as a vegetable at dinner
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16

whole earth, with the result of his
finding no latitude or climate in which
one or the other of them will not
grow readily, and that cereals con-
stitute the chief element in the dietary
of civilization. Brinton gives tables
showing the nutritious qualities of all
cereals, claiming for wheat the great
est value as a universal food.
The great trouble with the cereal
as served at present is that it is not
sufficiently cooked. Women take too
little. interest in preparing foods of all
sorts for the members of their house
holds. Just any old thing, so long
as it fills the stomach, seems to be the
rule; SO cereals are either. not properly
cooked or are not cooked at all
There is nothing better for children
and growg persons than the good old
fashioned breakfast cereals cooked IN
the good o1d-fashioned way.
,Cornmeal is better made in mullins,
griddle cakes, corn pone, hoe cake,
corn bread, or any small cakes, and
eaten hot, as it requires chewing.
More than most cereals, and when
made a mush and eaten hot with milk,
one is very apt to let it slip down
the throat without chewing it.
Hasty Pudding or Cornmeal Mush.
Put a quart of water in a heavy
poscelain-lined kettle over the fire
and add a generous .teaspoonful of
salt. Mix one pint of. oornmeal with
a. pint of cold water. and when the
water in the kettle over the fire comes
to the boiling point, stir in the moist
ened meal and let it boil briskly for at
least twenty minutes, stirring if con-
tinuously. Then stand it back on the
stove and let it cook slowly twenty or
thirty minutes longer, stirring occa-
sionally, after which serve hot with
milk. If the pudding is to be eaten
cold, pour in more boiling water and
stir briskly again until it is rather
thin; then pour it out of the kettle
into mould, and when cold serve it
with cream and sugar. If it is to be
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16
ACKNOWLEDGEMENTS
Central Figure In "Venice" at
Bowdoin College
By Kenyon Cox

picture of the Madonna of the Sea, by
+. ). Church, contemplate it as one
of the excellent pieces of work that
have been accomplished from grotes-
que models. In fact, the entire con-
ception of the work was from the be-
ginning so absolutely in opposition
with all things celestial that even Mr..
Church smiles as he speaks of it. The
Madonna was not painted from a
manikin, but the model had all the
grotesqueness of a lay figure which
Mr.. Church has frequently employed.
TO begin with, my Madonna is a
Coney Island lady, for where one first
dreams out picture there that pic
ture may be said to have lived" said
Mr.. Church.
when was down at Coney ISL
and one hot day, was lying on the
sand and looking out over the sea.
In my minds eye | pictured a cross
of white gulls flying landward. This
instantly suggested subject for
picture, and | decided then and there
on Madonna of the Sea-.
This was III the summer; and |
went down to that most non-celestia1
of places and made all my sketches.
By the time l was ready to employ
model for this picture it was fall
/ sent for Miss Williams. Miss Will
liams is a beautiful and also an ex-
ceedingly sensible girl, and believes
firmly in the short skirt mode of
dressing. The day she came to my
studio if was raining and she appear
ed with dripping umbrella, a short
skirt, rubber boots and a rain coat.
"The prospects for my Madonna
did not impress me as being very
promising. Everything seemed to take
on cold, damp sort of tone, but
Miss Williams did not seem to mind
the boots or the short skirt in: the
least and sat right down in a matter
of-fact way with the rubber affairs
on her feet, and said she was ready
to pose. She insisted on doing away
with classic drapery below her knees,
for she said it would get all muddy.
Il had nothing but some brown
burlap for head covering, and my
Madonna took cheerfully to this idea
of sackcloth and ashes. Over her
head went the brown stuff, while
thrust bedraggled rag doll into. her
arms.
"That rag doll was the browning
feature of the pose. 1t was the most
dilapidated rag doll that could be i'm
agined. It's rope hair had been chew
ed off by various little models so that,
it was almost bald. Its red print dress
bobbed up behind very much ike a
ballet dancers skirts, and its feet were
inartistic beyond description. How
ever, that rag doll was our substitute
for the Christ Child model.
ct was on this scene that friend of
mine opened the door
81 say, Church, what the deuce are
you doing?' he queried.
Painting answered.
eyes, but whatP
GA Madonna
"What sort of Madonna Ma
donna of the Rubber Boots?
"And ever since the picture has
been known TO us as the Madonna
of the Rubber Boots"
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16
GREAT cry went up in this
country not long ago against
the eating of cereals, not
on1 o1d hoa1.fas4

4 n the eating OF cereals, not
only cooked as breakfast
foods, but in breads of different sorts.
Many contended that cereals were in
digestible, non-nutritious and only
fattening There was a time when
certain persons denied themselves of
wheat bread entirely. AS for corn
meal in any shape, they avoided it as
they would poison, and oatmeal and
rice were not to be thought'of. These
persons, fortunately, were only fad
dists, and no matter what they should
take prejudice against they would
be as violent in their denunciation
as they were against cereals.
Really, the reason for all this pref
udice was never we'll founded. 1t was
all the result of eating cereals rot
properly cooked; of indulging in half
baked hot breads and watery, half
cooked breakfast cereals, which
should be cooked long and as dry as
possible, so they may be chewed in
stead of swallowed like grue1s and
pap.
There are too many living examples
of the beneficial effects of cereal
diet for any one to attempt to estab-
lish an embargo against them
That bread is the staff of life is alb
solutely true-bread of wheat or bread
Of maize. Both cereals are the most
important of all vegetable foods. and
many great dietitians hold that they
rank above all alimentary substances.
animal as we'll as vegetable. Brinton,
the greatest authority on foods, says
that the various plants yielding cereals
have been carried by man over the
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16
MISS WILLIAMS POSING FOR
.S.cHuRCH'S0 MAponNA or THE SEA-
A Myra Kelly Story

Some of the writer's of to-day seen
to think that the command to "forsakt
all and follow is incumbent upon
the devotees of literature with big
L. One thus minded, while talking
with Myra Kelly, who writes stories
of New York East Side school life SC
admirably; discovered that Miss Kelly
lived at her fathers home in New
York.
'You really live at homer" she
asked.
"To be sure I do" Miss Kelly
answered. "Why not?"
ooh, the cramping atmosphere of
home life is too trying for great art.
1t prevents ones freest expression
and brushes ones individuality"
"Well,'' Miss Kelly quickly retorted,
eff have to give up my individuality
or my father, guess my individuality
will have to 60"
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16
Dear Little Baby.

eyes," said we, with painfully dis
guised despair, 1T is beautiful, be-
youthful baby. Indeed" said we, with
sudden inspiration, as we gazed dole
fully on the wrinkled, red face, 1T is
the very image of its paP'
We then had the exquisite pleasure
of seeing the proud parental smile on
daddy's front portico gradually give
way to an expression of sombre mel
ancholy.
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16
The Cooking Of Cereals---By Madame De Ryther

| it should be cooked by the same di-
rections and served with meat or fish.
Wheaton Grits or Cracked Wheat
This is one of the breakfast foods
| seldom seen nowadays. 1t has been
discarded by most housekeepers be-
cause it is not so easily cooked as
some of the more modern forms of
cereal food; but in all the list of break
fast cereals none is more healthful or
more nourishing. Wheaton grits must
be cooked at least three hours or they
are not fit to eat. and they must be
cooked as dry as possible.
To cook them, put quart and a
half of water, slightly salted, in a
saucepan over the fire, and as soon
as it is hot add half pint of wheaton
grits. Let boil gently for half an
hour, stirring occasionally, then stand
the saucepan in a larger one with
hot water and let the cereal cook in
all three hours; and let it be thick
and as dry as possible. Serve with
very little cream and sugar, or with
butter
Hominy-Put quart of water over
the fire in kettle and add a generous
teaspoonful of salt. When the water
reaches the boiling point put in half
pint of hominy Do not wash it be-
fore cooking, as it detracts much from
its delicate flavor. Let the hominy
boil briskly for nine minutes, then
stand it in kettle of hot water and
let it cook an hour and half, partially
covered. Do not stir hominy while
it is cooking.
Remember these rules in boiling
cereals. For rice use two parts water
to one of rice; for oatmeal, four parts
water to one of oatmeal for hominy
the same as for oat meal; for wheaton
grits FIVE parts water to one of grits;
for Indian meal mush, four parts
water to one of meal. Also remember
that wheaton grits and cornmeal mush
are better cold than hot.
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16
Russians Like Snowy Boots.

All Russians have a weakness fol
handsome footwear. and the result
is that there are more pairs of snowy
boots worn in the Cars empire thar
anywhere else on earth. This prefer
ence extends to the women as well
as the men, and some of the boots
worn by the weaker sex are marvels
of daintiness and beauty.
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16
& ~
- -, ~ :.
= n
The First Of the Great Sea
War Castles

TVTHEN the young Republic
M undertook the building of
Wv her six first big war frig-
ates. If was really vast
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16
ITOSpVtdNVO1
Noted Painters Sometimes Pro
duce Wonderful Pictures
With the Aid of Remarkable
Models
Lay Figures Made to Suggest
the Lines and Pose That
Clean Later on Canvas With
A1luring Grace and Color

A N ARTISTS lay figure, if you
"A have never seen one, will i'm
4 press you as an ungainly, ab-
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-10-16
The Auto Kindergarten.
La is AM Automobile n

What is an automobiles"
AN automobile is something that
won't go when you are in it, and al
ways goes like lightning when you
are in front of it.
The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-11-20
NOVELTY I'm BURLAP-LIKE WEAVE.
IA Combinations in Fur Beauty Development.
By Marian Marine.

notwithstanding the deserved reputa-
ton; Of tafreta silk for cracking. splitting
andr spottng, mo outfit IS worthy OF the
name Of being fashlonable in which at
least three or four gowns OF thts ma
iterial are not included. We have hoped
for better things. rom the many brands
the .n.selvage;' but the result has always
been tho sarne-a worthless gown after
q feW times wearing.
4 But at last we offered a. silk that Is
perspiration-proof and will neither crack
nor split, and We are urged to ask at
the time Of purchase for the bond of the
manufacturer counters1gned by the mer-5
chant of whom we buy tho silk, to res
imburse us IL the silk is not oil that
ut is represented to be- This idea elimi-
3nates4ithe usual questions asked regard
gown has certainly come to stay for her
whose wardrobe 4 Is Elnltedaas we'll as for
4 her who could Indulge in silk tho we ear
j ing qualities Of which were, problematical.
Clifton Bond Suiting, of which the
gown In my illustration Is compos ed, lends
itself charningy tofthe prevailing styles,
being exqulsitely soft, lustrous and effec-S
tive In the shirrings now so fashionable
and possessing the requisite amount of
body to be successfully pleated into
the tremendously flar!ng bottom without
which no gown is truly smart
The dark blue Bond Suting frocki
shown Is furnished atathe edge Of each
pleat with u row OF dark blue velvet.
ribbon II dark blue velvet waistcoat and
white Rajah undersleeves, giving the
gown its true cachet. ,3
S The strik!ngly handsome costume on
the other figure here shown Is a rich
The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-11-20
A USEFUL APRON.

There is really something ncwin aprons.
This time itlis one which is not only to
be worn when one Is doing fancy work,
crochetiilg or f1nc necdlework. blu t which
forms n receptacle for the work In qucs-
tion when It is TO be put away.
Tho apron is rounded at the bottom,
does not reach below the knees. and is
made double Linen lawn is the material
usually employed. but any sufficiently
thin white goods can, Of course, be sub
sttuted. Dotted muslin is pretty Take
across the top but round off the lower
corners so that the apron itself shall
have a decidedly. round appearance WREN
gathered into The band Cut front and
back alike. Then in the front piece cut
two oval openings, one on each side, large
enough for the hand to slip into easily.
Bind each opening with white or colorcd
ribbon Next make ruffle to extend
all round the apron and edge the ruhic
with ribbon Of the same color as that
used for binding the pocket openings
Some cheaper material than the ribbon
may be used In both places If preferred.
Set the ruflc in between the front and
back portions OF the apron and stitch
E In place.
The apron Is now ready to be gathered
and set into band. which may BIO OF
ribbon or Of goods. The completed apron
forms a large pocket, or fiat bag, into
which the work may be thrust through
z the openings ut the top. For knitting
or crochet the bag serves to hold the
balls. OF wool: for sewing It keeps to-
gether all the small sewing utensils ex-
<cept the scissors, and even these may be
slipped in If they are small and have
rounded ends.
r 4 1x-p rrN,fyGe
The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-11-20

dark red birmingham, the long coat hav-s
Ing reveres OF Persian Lamb, the same
curly black fur edging the Chinchillai
hat, which in turn Is matched with a
Chinchilla muff-a combination in fur; not
unusual this season. i ss5.S 4 CA. Al Y
Anot her unusual and very popular fur
shown by Gutlohn Is 4 most y perfectly
dyed imitation Of Russia sable at less
than a tenth Of Its cost, and some Of
a variety of furs, are wearing 1t with.
their handsomcst gowns as we'll as for
automobile wear. i$, 4 n "a n
Birmingham, which IS having such an
unprecedented vogue, ds q raw silk OF
Burlaps-lik weave which owes Its great
appreciation by our modern modistes to-
their growing Understanding and nppre-t
citation OF the truly artistic In fabrics
Added to It's wonderful wearing qualities
Birmingham, which bears its name on
the selvage. Is the most artistic produc-s
with novelties. bids fair 70 be- tho IA
vorite silk Of tomorrow as well
With the interest In thu question 10 G
good health as a great factor On the
development OF beauty the harmful 5nrac-
tice OF tlght-lacing Is seldom INDUCED In
so nothing be said on that score, but
the proper adjustment Of the corset Is.
not as widely understood as It should be-
II "A \ good model Of straight 'front.' corr
set, such as the c. B. "a la s;pirlte, should
be selected, and IL It be brought we'll
downyso as to clamp about the hips, with
the lowest clasp below the abdomen, tina
strings being then moderately and COM
tfortaibly drawn together, the corset In;
stead Of being perndcious will be decidedly
beneficial ITO health as well, as appear
aimee. MARION MARINE.
The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-11-20

, the yellow with a. design in black carry
out c8color scheme.
The fancy yelvets, always IN the soft
chiffon qualities, are made up Into
blouses, but are seldom so effective as
the plain tones, although dotted velvet
has been used for some very attractive
models. 45 Il
a very new shape for the pretty stoles
that are essential 10 all finished toilets
Is called the paddle wheel" Never. could
feather neckwcar be daimler Or prettler
than now. when all pale. deicates colors
are fashionable for evening wear, and
when ribbon flowers are frequently added
for fastening or to one side Of the stole.
Eyelet embroidery adds "a charming
touch to white or pale-tinted cloth cos
tunes intended for evening wear. In fur
everything Is worn chic combinations
showing the use of petit girls with black
mole. Automobiling coats are Of CURSOR
or young bear, and one OF the. latest fads
Is the combination OF fur and velvet In
neckwear and wraps as
Brown bids fairSto be an epidemic, and
already The new bright browns-the cop
per. bronze, bright Havana, light chest
nut and otherEtones Of similar quality
are being taken up rccklessly by a host
OF women who cannot read their title
clear TO them. Is 77F .;t:s
They arc distinctly trying, these bril-
liant browns; and worn by the wrong
woman they are shockingly unbecomlng
Moreover, they are sufficiently unusual
and conspicuous TO demand very careful
handling II they re TO achieve distinc-
ton, and in5the hands OF Il mediocre
dressmaker they are liable to failure.
The millinery concessions TO tho rage
for brown arc most attractive this year,
though in times past the brown hat was
seldom success fF5 sI.5j:st s;t5tt ~ ~
8ss For n very serviceable. restaurant din
ner and theatre frock one 2of ethe bright
copper or bronze browns In a. ma terinl
z OF shin,mcring silken finish Is q wise
choice. II 1t suits the complexion ana
colorinG OF tho wearer. It is not so
charming az the pastel hues, but It does
not soil readily, and yet under gas or
electric light It Is bright enough not to-
look dull or sombcr, while. on the other
hand, It Is not SO startling and con-
sptcnous as the vivid reds. There are q
number ofssuch frocks In silk mousseline,
satiny crepe mou9seiine. etc, In the
hands Of popular dressmakers
Some OF the vivid greens are also
& favored for the theatre and restaurant
gown which for the woman or modest
dress allowance. must combine durabl-
ity with a certain festive note. a satin
finished crepe in lettuce green. with relief
of creamy lace and touches Of dark fur Is
one OF the successes OF a well-known State
street maker. and the new heavy. vet
soft. taffetas In the brightest shades Of
hunting green. are being made up for
drcssy wear at afternoon functions, res
taurant dinners and so forth
The high necked dinner gown Is espe-
clally attractive this season. and there
Is Infinite variety In the models and ma
terials, the servicenble Lines of which we
have been telling being the exception
rather than the rule. On the whole, the
soft silks have first place for such frocks,
The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-11-20

- Nug' Fl.
but It Is hard to tell where taffeta NOUS
sellnc fades into silk lnousseline or where
~. draw the dividing ilpe between chiffon
crepe and chiffon.
The slks are In many cases 50 light
and sheer and soft that they seem to
invade the territory Of the inousscircs,
chiffon. and gauzes. SILK and mousselne
are combined In many dinner and even
ing froc'ts, one material being as ptpfni-
nent as tho other In the costume. and
SILK and lace are used in the Same fash
ion
With q full Skirt Of silk mousseIne or
chiffon trimmed III silk rucilcs, i1i1lcs,
Dlaitings or bonlllionecs ono secs, perhaps,
a little coat Of SILK or 81 sllken bodice with
puffed sleeves and frllls. OF the thinner
naterlnl. One imported model In a Night
silvcry blue silk With satin finish has tho
upper part Of It's skirt OF heavy lace in
an open design. fitting closely, over the
hips and running. with irregular edge, to
g. slight point In front. tI
The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-11-20

Epsrything now must N be extraordinary.
E The jaded appetite Of the present requires
the Flip Of the picturesque and the I'M
usual, ito supply anus rnent or evoke
sympa thy, The nutet1 ilealthfu pleasures
4 OF the home and ireside are frequently
lostsslght5 . & in meeting the demands tIn-
posed. by the complexities OF a many
sided. modern existence. L,
S'sA And yet yet Ito to the person who considers
the law aofs development and progress,
and who looks Beneath the surface Of
things, 1t is. clearly apparent that the
pivotal influence on which the world
turns is thatt:wielded by the women Of
which society ii, 10 4 ggregate knows
little, and thinks less.
Against the unrest OF a strenuous dis
The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-11-20

+ u -' ~ ~,
f Carriage dogs. The old fashioned black
and white spotted breed that long ago
were recognized adjunct OF every vii
lage equipage, are coming dnto fashion
again in the country colonies. On the
north shore roads 1t Is usual nowlto see
ono of these ''huckelberries and milk"
dogs, as they are called because of their
peculiar spotting. trottlng tirelessiy along
under the axle Of q dog cart or runabout.
The breed went So completely out Of
popularity that dogs are now exceeding ly
hard to get "A stableman opposite one
of the big clubs who is the fortunate
owner OF pair Of these Dalmatians
waiting list.
While 1t is true there are not thou
sands of people who want to ride with
a yellow pup, yet there are many who
would rather keep company with a pet
dog than to be alone. Hence the fad.
r., ~ T. ~ q
The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-11-20
HER VIEW OF 1T.

The young man was interviewing the
stern parent Of the only girl dn the
world. ~
4 '"of course. The said. "my salary
is not colossal. but can give her all the
necessities Of life and some Of the
luxuries.''
..ALy dear Mr. Softly replied the S. p,
4" you have scarcely improved your time
in her society df you do not know that
she considers all the lllxuries of life
far more necessary than the necessities, :"
The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-11-20
a CHILD's THOUGHT

III MI
They say that God lives Very high!
But If you look above the pines
You cannot see our God. And why?
And il you dig down In the mines
II You never see Him in the gold,
Though from Him all that's glory shines,
God is so good. He wears a fold
st or Heaven and earth across his face
Like secrets kept, for love, untold:
But still feel that His embrace
Slides down, by thrills, through all
things made. s
Through sight and sound Of ever yplace:
AS if my tender mother laid
On my shut lids, her ksses's pressure,
IIah-wakings me at night; and said,
Who klsscdgou through the dark, dear
MRS. BROWNING.