davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
+ {ftFdpfN

kind of cooked meat and season well. Select
hrm, small cabbage leaves drop in boiling
water and cook five minutes. Take out and
throw into ice cold water to blanch. Dry
and enVelop in each one tablespoon of the
minced meat, and pin the leaf about 1t
with toothpick. Have ready best oil or
dripping in the frying pan, lay in the leaves
with their contents and saute to a slight
brown.
With Lamb Left Overs
Lamb Croquettes.-Two cups finely chop
ped cooked lamb, one cup boiled rice one
tablespoon chopped parsley, one tablespoon
lemon juice, two tablespoons -four, one cup
cream, one tablespoon butter, salt and pep
per to taste Scald the milk; rub the butter
and flour together until smooth, add to the
scalded milk and stir until it thickens. Mix
the meat, rice. parsley and seasoning well
together. Mix with the thickened milk and
cool. When cool, form into cone=shaped
croquettes, cover with egg and bread
crumbs, and fry In smoking hot fat
Curry of Lamb.-Two cups chopped
cooked lamb, two tablespoons -four, two
cups stock, one tablespoon orange juice.
one-half teaspoon chopped mint two table,
spoons butter, one teaspoon curry powder,
salt and pepper to taste. Brown the butter,
add the curry powder, meat and mint, and
heated and seasoned. Add the -four, stir
until brown, add the stock and stir until
the sauce has thickened. Season and serve
In rice boiler. In place OF a rice boiler,
one cup boiled rice and of meat may
be used, following the directions given
above.
Pilaff of Lamb.-One-haH cup rice, two
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
E8{j83i6b@@|II|||a &3 ~

another shoes the horse. The masters are
each allowed guess as to the trade the
Workmen are representing and If they are
correct the Workmen are out and the mas
tiers take their place. If none gUesses cor
rectly the workmen tell what il was and
represent another trade
The Child
In the happy home takes pride in perform
ing any regularly appointed duty To help
mother or nurse is a real pleasure to a wee
parsonage whose years have not gone ma ny
birthdays past babyhood
When mother teaches her little son to
blocks soon as he has finished using
them she is training him to be an orderly
man of business or a methodical scholar in
days yet to come. A row of hooks In the
wardrobe or in the wall just within reach
of the children may be arranged SO they
shall always dispose of their hats. coats
and jackets in an orderly manner when
they come in from kindergarten or from an
outdoor frolic. gentle firmness in insist
ing that they shall put their clothing away
themselves until the habit of neatness is es-
tablished repays the mother in the end. 1t
is much better that children should be self
reliant than that they should depend on
Others that they should wait on themselves
than be waited on; better for the childrens
development and for their comfort in the
future
When bedtime comes each little one can
fold the clothing taken off Each garment
by itself is laid on chair. the little stock
ings are smoothed out and placed on the
top of the pile, and the shoes are set
straight and square under the chairs
We often see the rooms of young folks
looking as though they had been swept by
furious cyclone-garments dropped where
they fell, shoes and stockings hurled to dis
tant corners, the bureau and dressing table
covered with confused heaps of ties collars
laces and ornaments. Evidently these cha
Otto young people were not introduced to
the fairy Good Order in their nursery days
Work which is as interesting and delight
full in its proper time as play should form
about to be employed to use hands and
head and feet. and to cease from exercise
only when overcome by drowsiness is to be
expected of every normal child.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
NJ m
RAPbOR.

easy way, 1t is the perfection of CONVEX
sat.on, but when the commonplace chatterer
lays down the law with useless criticisms
ii bores. If the person who does not know
how to talk treats these topics interroga-
lively, ten chances to one unless she is
seated next deaf mute she will get some
good talk out of her neighbor. How do
you like De Pachman? Did you see Mrs.
Fiske's new play?"
After talking a while in a perfunctory
manner many a shy young person has been
amazed by a rush of brilliant ideas. and
finds herself talking naturally and well
without effort. 1t is a good plan for the
shy. who have no confidence in their own
powers of conversation, TO fortify them
selves with several topics of general inter
est, such the latest novel. the best gal
lery of pictures, or the flower in fashion
the popular play and to invent a formula
if words slow in coming as to how
these subjects should be introduced and
handled. Many ideas will occur to her and
she can silently arrange them. Then she
may keep these as a reserve force, using
them only when the conversation drops or
she is Unexpectedly necessitated to keep the
ball going alone. After a first introduction
the weather. the newspaper. the little dog,
the bric-a-brac, the love of horses. etc. are
good and unfaiing resources for those who
have the wit to remember this wealth of
subjects at once
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
Dainty Dishes of Italy.

Luncheon Semolina--Put one cup semo-
lima on the fire in enough boiling sailed wa
ter to cover 1t. Boil until it thickens. about
twenty minutes, stirring occasionally. Turn
out in pan. and when cool enough to
handle make hot balls the size and shape
of an egg. Drop these gently into boiling
milk and simmer ten minutes; watch care
fully to prevent scorching. Take out with
a split spoon. Lay in batter pudding
dish. Thicker the milk with little butter
and -four and pour this around the balls.
Sprinkle with dry powdered cheese Par
mesah, If possible set in the oven three
minutes. and send to table. Semolina may
be had at Italian groceries and some Amer
lean groceries Fine hominy is good sub
stitute.
Polenta-Salt one pint boiling water,
put it on the fire and stir into 1t enough
yellow cornmeal 10 make a good much. Take
about an hour until thoroughly done Take
out by the spoonful and put on dish. Have
ready a highly seasoned tomato sauce, pour
this over the polenta; sprinkle with cheese,
set the dish in the oven three minutes, and
send TO the table. If you have one cup good
brown gravy on hand IL can be used instead
OF the tomato sauce.
Fried Celery,-Cut stalks of celery into
three or four-inch lengths. Even If not
well Favored IL can be used for this purpose.
Beat together one egg and one tablespoon
cold water. Roll the celery first in this and
then in fine crumbs sprinkle with little
salt and pepper, roll again In the egg, and
fry IN olive oil. Strew grated cheese over
the stalks after taking them from the oil.
and serve.
Minced Meat in Cabbage.-Chop fine any
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
The Dutch Say

NO one is ever ruined who keeps good
accounts" And an Englishwoman, visiting
Holland, wrote that the wives there keep
books, balance the accounts, and do all the
business with much deXterity and exact
ness as their own or our men do"
The woman of history was famous for
household accounts. The matron of Rome
bore undisputed sway in her household.
guided her affairs frugally and with taste,
and enriched the family treasury by her
SusnesslIlle activity and eXactueSs. The
woman of the middle ages. whether lady
of the manor or mother in the peasant s
cottage. was remarkable for business abil-
ity. And Montaigne. avowing that he had
no concern with business, was glad thai
women do find delight in managing af-
fairs" and that he could delegate to his
wife the planting and reaping of his crops,
the oversight of his masons, the negotiat-
ing of bargains for him, the collection of
debts due him. and the keeping of his ac-
counts. while he, as somebody said, "daw-
died through Italy at his leisure
Some OF the famous ladies of England
were famous accountants. The celebrated
full housekecper. avoiding superiuities or
waste of anything was the rule of her
establishment. a motto which is verified in
her curious old household BOOKS. where she
looks into every tribe of domestic cXpen-
diture The duchess of Doudreauvlle, of
the family OF La Rochefoucauld. not only
administered her own estate but brought
the large hereditary property of her exiled
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
A Children's Summer Park

A Children'S Summer Park
Which is attractive for home or hotel is
the trade exhibit.
AS the children arrive they each draw a
card from a tray which holds as many cards
face downward there are children. Each
card bears the name of a trade and is given
by the child who drew 1t to the hostess, who
gives the child in return a small package
bearing the name of the same trade. The
package is found to contain the materials
from which the child is expected to fashion
an article such one of his trade would
make-the shoemaker small shoe, the jew
eler q ring or necklace, etc.
In the jewelers. package is a box OF beads,
a needle and thread. In the shoemaker's is
a small piece of leather scissors, needle and
thread. In the builders is box of blocks;
in the sign painters several large cards, a
pencil and paint box In the potter's a
lump of clay; In the fowermaker's several
sheets of colored tissue paper. small tube
of paste, scissors, and a yard of fine wire.
In the boat builders is piece of wood, a
knife, a piece Of cotton, scissors a needle
and white thread. In the tailor's is a piece
of cloth, scissors, needle, thread and Thin
Bile. In the dreSSmaker's is a piece of
bright-colored cloth or silk, scissors, needle,
thread and bhimble, and so on.
An hour is the time allowed for the chill
dren to do their work. When the time is up
bell rings and all articles are collected.
Then they play some favorte game, like
magical chairs, something lively until the
hostess invites them into another room
where they will find their handiwork ar
ranged and numbered like the exhibits at a.
fair. Each child is asked to write on a slip
of paper the number of the piece of work he
thinks the best. These slips are collected
in bowl or basket and the maker of the
piece of work receiving the most votes gets
prize A second prize may be awarded
the one receiving the next highest vote
After supper a game of trades NAV be
played Two leaders, one the master and
the other the workman, choose sides The
workmen then select some trade and tell the
hrst and last letter to the masters, such as
b-h, blacksmith.
The workmen then stand in line and each
does something In pantomime appropriate
TO the trade of the blacksmith. One blows
the bellows. another hammers at the anvil.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
Some of Us

Some of Us
Who are never called clever have the in
stirct of knowing what subjects most inter-
est the stranger next us, and can talk most
sympatheticaIly while knowing scarcely
anything about the Individual addressed.
Others of can only say. Really" and
Indeed" and these really and in
deed and "O' people are the despair of
the dinner givers
The gay, chatty, light-hearted people who
can glide into a conversation easily are the
best of dinner table companions, even If
they do talk mostly about the weather. 1t
demands qualities of tact and cleverness to
touch upon the ordinary events of the day
at mixed dinner because, in the first
place, nothing should be said which can
hurt any ones feelings, politics, religion
and the stock market being generally ruled
out Nor can we talk about that which
every one knows, for small talk is imperti-
nent and irritating.
No wishes to be told that which he
already understands better perhaps than we
do When some one really qualified to dis
cUss artists or literary people artistic
points goes over them in sensible, chatty,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
Practical Magazine Cover.

l.
Use either a piece of stout gray twlled
linen, - inches long and "a inches wide, or,
if colored foundation is preferred, art
linen may be substituted The sewage fin
ishes one side of the width; the other side
and the two twelve-inch ends are button
hole stitched around with heavy embroidery
silk matching the linen in color. Then lay
the linen a table with the right side of
the butonhole stitching uppermost, and,
commencing ten inches from the right-hand
end of the piece, apply the decoration with
long, / Il inches being left above and below
the space of inches. This need not be
elaborate-two or three lines of some appro-
pirate quotation In the handwriting of the
donor embroidered in outline stitch with a
few leaves and blossoms done in the darkest
shade used.
Next measure seven and a half inches
from the ends on both sides at the top and
bottom, and make just inside the selvage
and the buttonhole stitching four eyelet
holes. Exactly in the center of the space
between each two make two more and be-
tween the one in the middle and those at
the ends make three, measuring to be sure
the spaces all equal. There should be
eighteen eyelet holes, nine on each long side
of the linen.
Cut from stout cardboard four pieces 1OA
inches long, two 6A inches wide and two
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14

to show no setting at all are much ad-
mred. Some jewellers fasten six or eight
such bangles together with diamond clasp
Ornaments for hats are made OF real
gems which show to great advantage when
glittering in the sunlight against a dark
background. Empire combs for the hair
are exceedingly smart. A beautiful eX-
ample is of openwork floral design. formed
of turquoise matriX surrounded by blister
pearls and silver leaves. Blister pearls are
inventions of the modern leweier The
comb of the hour is of light amber severely
plain and highly polished. To match il
come long hairpins with KNOB ends like
balls.
For fastening down the hat in front
comes a new barctte. This is driven
through the hair between the bandeau and
the crown of the hat beneath the brim, and
if seen at all looks like an ornament tucked
under the hat
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
i l|[N)|R.
AZAE

those that can drape themselves with the
old-fashioned necklaces with pendants. A
dress cut open at the throat is always
much more dressy and even for old ladies
is becomingly pretty. But their necks
n Ust be thoroughly covered with folds of
net or soft tulle. Nothing is prettier
for old ladies' wear than the kerchiefs,
which consisted of a square of net folded
and put under the gown. To be sure, in
those days caps and strings were in fash
ion, so that there was framing of white
all about the face and neck that was most
becoming to the skin. But even now their
gowns can be made in the fashion above
described.
Real lace is used on everything particu-
larly in trimming waists, and the clever
fingers of the French women find a thou
sand ways of disposing it about the neck.
The dead white Is rarely becoming so
when it has attained yellow tint through
age 1t is considered most satisfactory. The
yellow tint, however, is often accompanied
by Soiled look, so it Is advisable to send
1t to the cleaners. who understands to per-
lection how to give the precise tint re-
CURED
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14

middle of the sunshade in plain color. Most
uncommon some of the shot silks of
Persian design in dull grays. reds and
greens. With these many toned covers are
smooth one tone sticks with birds head
handles in the colorng of the silks.
Japanese umbrellas in silk and parasols in
natural true pongee with mammoth Chi
nese dragons embroidered in rich colors on
every other panel are among the novelties.
A shower of pale lavender wistaria clus-
tiers encircles a most charming surshade in
pearl gray silk and inset lace. One parasol
has big punches of violets in every other
panel with small violet clusters in the in
tervening panels and painted ribbons and
bow knots connecting the separate motifs.
With
The return of the elbow and three-Quarter
sleeve a demand has arisen for bracelets.
Narrow bangles of single colored stones set
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14

Few Women
Realize how much their appearance de-
ponds on the way they dress their neck.
Women with short necks bundle them
selves up until they look as if they had
hronc sore threats, while a girl with a
neck like giraffe wears a little turn down
collar and makes a fine caricature of her
self.
Let her who has the long neck wear all
the high soft neck adornments she can get
together. With an evening gown she need
not be afraid to put band of ribbon under
her necklace and she will look all the bet
ter In the daytime medium necked women
should never wear collar that confines the
neck too much. In the evening the least
adornment possible, and If she be fortunate
enough to have a pretty neck and throat
she is better without any jewels. If she
must wear some let them be a string of
pearls or necklace of solitaire diamonds.
The thin necked scrawny women are
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
e 81 G3 = = REa!He ~ II

that she may learn how to seat any one
AS she approaches, draw the chair down
just far enough for her to pass in between
1t and the table. AS she sits down, move
the chair gently forward under her so she
will be seated easily without touching it
herself.
Then go yourself to the drawing room
and let her announce the dinner to you,
and return in advance of you to the dining
room and seat when you arrive. One prac-
tical lesson is of more value than many
experiments with only verbal instructions
and verbal corrections.
During the progress of the dinner when
ever any one wants more bread the wait
ress should be alert to see and supply 1t
from the plate on the side table. She
should bring the plate of bread with a fork
to the diners right and, using the fork
herself put piece of bread down on the
tablecloth beside the diner.
The height of good service is where ones
wants are anticipated and the waiting is
at once attentive and unobtrusive.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
The Manner

The Manner
OF holding anything for people to help
themselves is one mark of good waitress.
Without awkwardness she holds everything
low enough for people to help themselves
without reaching, near enough to avoid
splitting. and perfectly steady while waiting
for them to take whatever they desire.
No matter how inattentive a guest may
be- the waitress never speaks when on duty,
but the ever-watchful hostess essays polite
Nv to the seemingly unconscious guest, viii
YOU not take mentioning at the same
time whatever the waitress may be holding.
In training a new maid 1t is a good plan
to exchange places with her few moments.
Send her to the drawing room. then follow,
and standing at the door entrance, say
quietly. Madam, dinner is served At
once return to the dining room, and
take stand at the back of the hostess
chair.
Request the maid to come and take a seat
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
Consciously

in the unusual position of landed propre-
tors when nearly all the French nobility
We're irretrievably ruined.
Consciously
Or unconsciously in our secret places we
set up our ideals. There are our standards
which we begin to grow toward while We
are yet unaware of the process. 1t is like
tiny seedlings to which the child who plants
it gives the support of string which leads
it toward the pole it is not yet strong
enough to climb around. And as grow
we change these standards, supplanting
them by better ones approach them
nearly and find them inadequate to our
needs We must do this. Our little vine has
grown. The little string which was suffi-
cient while it was weak is not enough for
the sturdy vine. We must continue to do
this as must give our vine a taller and
yet taller pole to climb upon when we find
it has arrived nearly at the top of the pole
set up last year.
And as it is the straightness of the pole,
its height and direction which determine
the size. the shape and the beauty of the
vine whose guide and help and pattern it
of growth toward this ideal which we are
trying to copy which creates the whole
character. inevitably forming it, well or Ill,
higher or lower. according to the character
of the standards we have set up in our
hearts. Aspiration toward the best is pos
sible for us all.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
\ nv ZIzNI\~ n
|SHOPSYs%l

are usually in white wood or in light nat
ural wood, but some show handles of crys-
tai ivory, art nouveau. or metals, or the
bird heads, which among the conspicu-
Gus innovations in the parasol realm
Hand-painted parasos are most dainty.
White silk is a favorite background the
painting taking the form of scattered
sprays, garlands wreaths, running over
the whole sunshade separate panel de-
signs.
All the wonderful Powered silks such as
are seen in the broad sash ribbons are used
| either for the whole parasol as wide Dor
| der or as a deep band running around the
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
Sunshades

SunShadeS-
Among the many sunshade novelties are
those of linen, sometimes lined with color
and decorated more or less deliberately with
broiderie Anglaise or bold designs of heavy
embroidery. Some linen parasols have
big medallion of real Irish crochet or of
the handsome embroideries showing raised
separate flowers or petals set in each panel
Others in finest lawn have hand embroid-
cred wreaths in the panel centers and lawn
frills also hand embroidered.
The handles of these lingerie sunshades
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
Sunday Supper

SAAeAy SuPPCA-
Stuffed eggs. Dreamed potatoes
Finger rolls.
strawberry shOrtcake. Coffee
Dreamed Potatoes.-The best result. is oh
tanned by using freshly boiled potatoes
stewing or dreaming them while warm
This, however, is rarely done, since potatoes
already boiled are usually ready to be
warmed over. Chop the potatoes in small
dice and to every pint of potatoes make
pint of cream sauce, as follows: Melt one
tablespoon butter, add one tablespoon
flour Mix until smooth. Add two cups
good milk, or, better, one cup milk and one
of cream. Stir until the butter and -four
are well mixed with the liquid then add the
potatoes. Put on the back part of the
stove and cook slowly, stirring occasionally,
and then with care. until the potatoes have
nearly absorbed the milk. If stirred often
or vigorously the potatoes will become
NASTY or pasty, yet care must be taken
that the milk does not scorch. Season just
before serving with salt, pepper and one
tablespoon chopped parsley. If the salt be
added to the potatoes before cooking in the
milk 1t often curdles it.
Stuffed Eggs.-For six hard-boled eggs
Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14

husband through the reign of terror. and
left the great family of La Rochefoucauld
in the unusual position of landed proprie-
tors when nearly all the French nobility
were irretrievably ruined.