davidaulloa/AmericanStories huggingface dataset:
The Topeka state journal., 1905-07-29

enamels that have had such a vogue.
and it looks as though some of the
oriental importations, such as pongees,
are to receive the same treatment at
the hands of the couturieres who have
decried the passing from smart favor
of this fabric. Americans. like the
Parisians, wear what is laid down for
them, and, although pongee in all its
different weaves has never been so
popular, suppose women will conform
to the mandate. Consequently now
that the season of bargains is upon US
this fabric will not prove a fashion
able investment for next seasons use,
but I have it from an authority that
fine and soft taffetas will be worn
during the fall and therefore are safe
to purchase.
If you have an opportunity of pick
ing up a becoming hat in horsehair
cheap, snap it up and you may give
thanks for that and many other bless
ings with this chapeau on your head
at the church services on Thanksgiv-
ing day, for we are to wear this style
of braid until signs of winter retire it.
Speaking of hats, a masculine critic
observed the other day, Dessert is
much worn on the head" He was re-
ferring to two toques worn by the wo-
men he was escorting, one composed
of red, black and white currants, and
the other displaying foliage and ap-
pies. Hats Of the lingerie sort are so
The Topeka state journal., 1905-07-29

thoroughly and pour into a mold. Put
aside on ice or in a cold place until
set. Turn out and garnish with roses
of whipped cream tipped with bits of
currant jelly. Canned fruits such as
Strawberries, raspberries. peaches. ap-
ricots and pineapple answer beautifully
for this purpose.
Banana Blancmange.-Th is a nice
sweet, and as this fruit is with US the
entire season it may be depended upon
in an emergency. 1t is made with one
quart of rich milk, two ounces of
cornstarch, two bananas, the yolks of
two eggs and a havoring of vanilla.
Rub the cornstarch to a smooth paste
with a little of the cold milk. Boil the
remainder of the milk with a vanilla
pod and the sugar. Remove the van
lila and add the cornstarch, stirring
constantly. Carefully incorporate the
yolks of the eggs with the boiling mix
ture. Cook for five or ten minutes,
still stirring. Peel the bananas, cut
them in thin slices and mix them with
the other ingredients. Cool slightly
and pour into a buttered mold, which
is more attractive when decorated with
a. few strips of banana and some
maraschino cherries. If the outside of
| the mold is to be ornamented with ba-
The Topeka state journal., 1905-07-29

abroad enjoying itself. AT
TrouvilIe and. Dieppe the same
life of dancing, racing and
racketing INDUCED in at the gay capi-
tai is repeated. with the sea and sand
as dramatic setting. 1t is prophesied
this season that international mar
riages win be made by the score on
the French coast. Vive Pentente cor
dale and farewell to lots of American
dollars that later on viii permanently
be exchanged for French louis and
francs
There are two delightful resting
places, Toggenburg and Appenzell, in
Switzerland, where fashionable folk
satisfied with a few so called 'gaye-
ties are disporting themselves. These
places are charmingly local in color.
ali characteristics of costume and
ways of living being kept up. One can
easily understand why the smart set
passes them by, for the fear of being
bored is the nightmare that pursues
society and causes it's members to start
out on exhausting rounds of pleasure.
This state of boredom is not, as many
people believe, a modern sign of de-
generacy of the race. Some one has
named boredom as the Oldest disease
IN history. Adam, it is true, is sup
pOSSQ 10 nave QlSQ OIL 5Oul, Dul Wits
there will always be trouble in sub
stantiating this statement there is no
doubt that if he and Eve had not been
suffering from symptoms of boredom
in the garden of Eden they would
never have turned their attentions to
the particular apple tree. the sampling
of which was the cause of. such fatal
results.
But, on The other hand, this spirit of
ennui has accomplished great deeds.
II very likely drove the crusaders on
their holy mission and certainly re-
laxed the tension of medieval dull
ness 1t is not pleasant to contemplate,
but viewed impartially everybody must
be a bore some time or other to some
body else. Half the trouble, it seems
to me, is due to the fact that we all
want to be amused and only a limited
few viii take the trouble to contribute
to the amusement of others. To be
sure, everybody can't be clever and
witty, but we all could make ourselves
more agreeable than we do. Let's try.
Now that 1 have exhausted myself
on the pros and cons of boredom 1 will
forthwith apply some of my own rene
dies and talk about clothes-the al
ways agreeable topic to femininity. We
are told by great authorities that the
era of simplicity in modes is on the
way The simple wardrobe will be in
cluded in the simple life. OF course
do not pretend that the simplest frocks
are the most economical If they were
the couturieres would not tolerate them
Cor a moment. Simplicity to be good
must be dainty, and dainty creations
only come from really first class es-
tablishments. No smart woman now
adays discusses what she is going tc
wear except With her modiste and q
few intimates. and even then certain
caution is observed. Indeed, lots Of
exclusively gowned women will not
allow the name' of their dressmakel
TO appear on waistband or wraI
through fear of a replica But the
thinking about ones attire has not
The Topeka state journal., 1905-07-29

tie frills of valenciennes lace at the
edge, twist of blue ribbon about the
crown and a pale pink rose at the back.
Another pretty hat was of finely gath
cred net with insertions of Irish lace.
The third showed a combination of a
fine straw brini with a crown entirely
covered with tiny quillings of lace
further adorned with q black velvet
bow and bunch of cherries.
There is a new brown that is quite
brilliant when compared with the
browns we have been wearing. 1t has
SO much of the ruddy gold introduced
that it has become quite fashionable
shade. In transparent crinoline straw
brown chapeaux worn with brown wells
on golden brown heads are very fetch :
ing.
Black taffeta is making lot of swell
little coat and skirt suits for autumn
wear. A simple dress of this descrip-
ton has its skirt laid in groups OF
wide and narrow tucks. The short
jacket has dainty collar of lace and
muslin, and on the front of the coat
near the waist line are huge motifs OF
broderie anglaise. These plainly made
black taffeta frocks have been grad
ually working their way into favor
again, and one may now say that they
have arrived"
There is another novelty promised in
the autumn-that of making the sleeves
of a costume of a different fabric from
that of the corsage. White chiffon
will be selected in a number of in
stances and viii be carried out in two
large double puffs caught with loose
straps that recall the slashed effects
of the Charles II. period. A very origi-
nal trimming used on transparent net
and chiffon skirts is formed of taffeta-
matching the gown coloring-cut il
long, tongue shaped bands tapering up
ward. These bands trim the jupe from
the hem halfway up it's length.
In spite of the simplicity that is sup
posed to be at hand at the present mo-
ment we undoubtedly spend more
! money on dress than ever before, and
| it seems to me that we have touched
the climax of extravaganza this sea-
son. CATHERINE TALBOT.
The Topeka state journal., 1905-07-29
To Tell Good Fruit.

Some of the signs by which to tell
good fruit and vegetables are here indi-
Gated. Oranges are sound and juicy
when heavy, but not too hard. Radish-
es and turnips when spongy are not fit
to eat. Pineapples are best when the
edges of the top are smooth; In infe-
rior qualities the tops are of the saw
edged variety. Celery is good when it
breaks without much bending. Aspar-
agus should be quite stiff Nuts cannot
be judged very correctly untn they are
opened, but they should be of good
weight and not too hard to crack.
The Topeka state journal., 1905-07-29

r. ISH FRITTERS. = Beat up the
yolks of four eggs and add to
them one tablespoonful of salad
oil and six tablespoonfuls of tepid
water. Chop half pound of cold boil
ed fish and beat it with a wooden
spoon. Season with a little salt and
stir the fish into the eggs with sufh-
cient flour to make the mixture the
consistency of good batter. Beat the
whites of the eggs stiff and stir lightly
into the batter. Have some boiling fat
ready, drop a tablespoonful of the mix
ture into it and fry a golden brown.
Drain on paper and serve with parsley.
Tomatoes au Gratin.-Butter a pie
dish lightly and cover it with fine
breadcrumbs and cheese mixed in
equal proportions. Wash, wipe and
pare some ripe tomatoes and cut them
in slices. Put a layer of the tomatoes
on the breadcrumbs and cheese, sea-
soning all with pepper and chopped
parsley. Fill the dish with these al
ternate layers and pour over all two
tablespoonfuls of cream. On the top
scatter a layer of breadcrumbs dotted
with bits of butter. Bake in a steady
oven half an hour.
Jellied Tongue.-Boil fresh tongue
slowly in water. adding herbs and
vegetables for seasoning. When tho
tongue is tender, cool in the water in
which it has been boiled, then peel off
the skin and slice thin. Put into a
dish one pint of the liquor in which
the tongue was cooked. one teaspoon
| full of veal or beef gravy, a tablespoon
ful of kitchen bouquet and two table,
| spoonfuls of vinegar. Now add two
ounces of gelatin which has soaked a
half hour in small cup of cold water.
Pour over the whole one pint os boiling
water, stir until the gelatin is dis
solved, then strain through a flannel
| bag. Let the jelly cool until slightly
! stifened. Wet a plain mold in cold
water, sprinkle a few capers or mas
turtiun buds in the bottom of the mold
and cover with a thin layer of Jelly.
Take white rings of sliced hard boiled
eggs and set around the edge of the
mold4 Put layer of tongue in the cen
ter, then the thickening jelly and SO
| on in alternate layers until the mold
is full, having the top layer jelly. Cover
and set in the icebox until the Jelly is
perfectly firm. When ready to serve
tnvert the jellied form on a platter.
| lay a cloth wrung out of hot water
around the tin for a moment and then
turn out. Garnish with nasturtiunl
leaves. Cut in slices and serve with
a spoonful of n1ayonnaise.
The Topeka state journal., 1905-07-29

%lRUIT is the incest and GER
tainly the most heaIthful of
summer desserts. Many per-
n sons. however, object to fruit
served at dinner as a sweet course ''au
naturel' because of it's appearance in
this form at the matitutinal meal.
Heavy, hot puddings and rich pastry
once such a feature Of the cuisine are
now regarded with less and less favor
at all seasons of the year and are
scarcely ever represented at the mo-
dern dinner table in summer.
The golden mean and ideal hot
weather sweets-ices and creams ex-
cepted-are to be found in dainty des-
serts in which fruit plays the princi-
pal part. The combinations to be OBJ
tanned by the use of various fruits in
season are almost endless. Fruit Ba-
vaFois and fruit creams of all kinds
are always appreciated, and jelly with
fruit nodded in it satisfies the gas
tronomic as well as the artistic taste.
Rice daintily prepared with the addi-
tion of a few spoonfuls of whipped
cream and served with stewed fruit is
both attractive and wholesome. Conde
peaches is a dessert much affected by
the French and like all their culinary
efforts is distinct success. It is moth
ing more than rice perfectly cooked and
put on the ice until thoroughly chilled.
In the meanwhile peaches should be
stewed and just before serving the rice
is formed into a ring and the center
flled with the hot stewed peaches. A
little of the rich sirup is then poured
over the dessert.
Another novelty created by a cele-
brated New York chef is the serving of
Jenny Lind or any small canteloupe
filled with a thick chocolate dashed
with raspberry juice or a little sherry.
Half a melon is served as a portion,
and the chocolate has a plentiful sup
ply Of whipped cream on top. To vary
this the melon may be filled with van
lila ice cream, but the chocolate sauce
is something decidedly unique in the
recipe world.
Peach jelly with whipped cream is a
delicious dessert, especially at this
time of the year when the fresh fruit
Is plentiful. To make it take one pound
of sugar, one-half pint of cold water,
one-half package of gelatin, the juice
of one lemon and one pint of boiling
water. Soak the gelatin in the cold
water for half an hour, add it to the
sugar and the lemons and pour over
all the pint of boiling water, stirring
until the gelatin is thoroughly dis
The Topeka state journal., 1905-07-29
FRUIT MERNGUE

powdered sugar and favored with a
little vanilla or sherry.
Fruit omelets have a charm all their
own, and if you are clever with the
chafing dish try the following recipe
for orange omeIet souff1e: The ingre-
dients are three eggs. two oranges, a
tablespoonful of butter, three table,
spoonfuls of powdered sugar and
pinch Of salt. To mix the souffie sepa-
rate the whites and yolks of the eggs.
beating the whites to stiff froth.
Squeeze the juice of one orange. Peel
and cut the other orange in slices, re-
moving the seeds. Add two tablespoon
fuls of the sugar and one tablespoon
full of orange juice to the beaten eggs.
Melt the butter in the pan and when
quite hot and bubbling pour in the
egg mixture. Stir gently for a few
seconds and then let it set, lifting the
edges occasionally with a thin bladed
knife to prevent sticking to the pan.
When sufficiently cooked lay the slices
of oranges down the center, fold the
edges over to the middle, keeping the
foamy part inside, and turn the omelet
out on hot plate. Sprinkle the top
with sugar and with q redhot poker
or skewer burn a design on it. The
burnt sugar viii give the omeIet a
The Topeka state journal., 1905-07-29

cred with a meringue made from the
stiffly beaten white of egg with a
tablespoonful of powdered sugar added
to each egg and cooked to a light
brown in the oven. Oranges freed from
skin and pith and sweetened are very
nice served in this way, especially if
mixed with a few sliced bananas, but
to avoid cooking the oranges the merin-
que should be Drowned on a lightly
buttered plate and then placed over
the fruit
Cornstarch fruit puddings are nice
for luncheon. To make them take one
pint of milk, three tablespoonfuls of
sugar, the whites of three eggs and
two heaping tablespoonfuls of corn
starch. Beat the eggs. Dissolve the
cornstarch with a little of the milk,
stir the sugar into the remainder of it
and put over the fire. When boiling
add the cornstarch. Stir until it thick
ems, then beat in the eggs and cook d
few moments longer before removing
from the fire. Cool slightly and then
add half pint of any kind of fruit
pulp. Mix thoroughly and pour into
little buttered molds, which may be
decorated with few strips of angelica
Grapes a Ia neige make a delightful
| fruit course for a luncheon, but one
| that is expensive if ordered from a
caterer. They may be prepared quite
easily at home with little cost. The
| large Malaga or Tokay grapes are
used, preferably the former Small
clusters. of a dozen grapes are cut for
each person and carefully washed and
drained. Each is dipped in the beaten
white of egg, then in maraschino and
finally sprinkled with sugar. The
clusters are then laid carefully in a
| tin mold or freezer and packed in ice
| for two hours. This chills, but does not
| freeze them. Serve on small plate
covered with a dainty dolly. If one
wishes the effect to be particularly at
tractive narrow ribbon matching the
table decorations may be tied around
| the stems.
In addition, to these fruit sweets fruit
fritters and fruit compotes are to be
highly recommended.
ELINOR HEWITT.
The Topeka state journal., 1905-07-29
rake care OF Your Eres.

People who recognize the importance
of taking care of their health often
quite forget that if we want to preserve
them it is just as necessary to take
care of our eyes.
First of all take care of your gen.
eral health. Poor health often leads
indirectly to various eye troubles.
Then remember that straining of the
eyes is caused by dazzling glare or a
bad light.
Glare and gloom are equally bad to
work in. You need not ask which is
the worse for the eyes-one is as bad
as the other.
The light should fall on book or work
from behind us. The attitude while at
work is of great Importance. The head
should as far as possible, be kept erect.
| STOPPING causes an increased flow of
blood to the head and eyes-this is in
! furious to them.
The Topeka state journal., 1905-07-29

the new box plated skirt, which really
needs a whole chapter to itself, though
I shall try in a few words to let you
know it's peculiarities.
In the first place, it is cut on five
gored pattern, with double and triple
box plaits that do not touch each other.
A trick that keeps these plaits in place
is done by stitching the exact edge of
each plait by machine, not, however,
through the foundation, but only to its
own folds. Great care must be taken
in matching the tone of the plafds.
When well done the effect is that of a
newly pressed skirt. The bodices are
made surpliced, with round chemisette
of white batiste and lace and deep
cuffs of the same materials. A high
ivory white crushed leather belt is
worn with the gown.
We are nowadays disposed to become
The Topeka state journal., 1905-07-29

Sleep eight hours in each twenty
four.
Place the bed away from the wall.
Take a bath the temperature of the
body daily.
Take exercise before breakfast.
Eat but little meat, and that well
cooked. :,
Do not drink much milk.
Eat much grain food.
Avoid intoxicantS.
Live as much as possible out of
doors.
Vary your work as much as you can.
Don't attempt to do everything; you
can't and the attempt will only re-
suit in physical shipwreck.
The Topeka state journal., 1905-07-29
For Muslin Froczxs.

Little French frocks of muslin, spot
ted or clear, need only a beading of in
sertion run through with ribbon at
waist and neck as trimming; a few
tucks on the bodice are pretty. and lace
edged frills may be used if preferred.
Linen frocks are always useful, and
they may be embroidered with silk or
thread in some simple design or have
yoke and cuffs of cream embroidery.
They look equally well made In loose
smock and French pattern.
The Topeka state journal., 1905-07-29

caramel flavor. Pour the remainder of
the orange juice around the omelet and
serve Immediately. Other fruits may
be used in the same way.
Fruit Bavarois.-Mash any kind of
fruit to pulp. If it has seeds put it
through a sieve Add little lemon or
orange juice to bring out the flavor or
a little curacao or maraschino if the
flavor is acceptable. To each pint of
pulp allow three gills of cold thick
sirup and an ounce of gelatin. Stir
on ice until it begins to thicken, then
add half pint of whipped cream. Mix
The Topeka state journal., 1905-07-29

to the home dresslnaker is nothing
more than two gored circular skirt
with a seam down the center, back and
front. 1t fits perfectly over the hips
and back and springs out at the edge
of the corset. A deep hem, stitched
only once at the top, finishes the bot
tom. The five gored circular skirt.
though difficult enough to satisfy the
most expert dressmaker; is not quite
such a work of art as the two pieced
affair. The majority of fall skirts will
be made without lining. and the plain
er they are the better.
To meet the existing state of affairs
stunning and practical petticoat has
been designed. 1t is of heavy un-
glazed white linen and wears a dozen
The Topeka state journal., 1905-07-29

times as well as the cambric skirt, be-
sides holding out the dress skirt beau
tifully- A five gored pattern is used
for this petticoat, which is hung from
a tight fitting circular yoke. The trim
ming consists of an eighteen inch
f1ounce cut in godets and put together
with heavy insertions of lace. A lace
edging finishes it at the bottom AL
together it is about as smart and serv-
iceable a novelty as we have had for
a long time.
Linen short skirts are to be worn we'll
into the autumn, and the most recent
example have seen has row of buttons
as large as American twenty-five cent
pieces down the center of the front.
The edges of the seam are turned back
on each side and faced. About an
The Topeka state journal., 1905-07-29

diminished, and we are even new plan
ming what to get for early fall. If you
would be in the vanguard of fashion,
have made right now an all round
serviceable gown of Rob Roy plaid in
Alice blue and cream or in magenta
and white. 1t is the dernier cri in
Partisan forecasts and is made with
The Topeka state journal., 1905-07-29

more or less tired of everything; so tho
latest skirt models come as sweet
restorer to the overworked wardrobe
of midsummer One especially nice
skirt is a simple little affair that a de-
sparing woman pathetically remarked
took a mathematician and a civil en-
gineer to construct" This bette noire
The Topeka state journal., 1905-07-29

inch away on the right are long bu.
tonhoies firmly worked. The skirt is
easily removed by unfastening six or
seven buttons at the top for a placket.
Everything Russian is tabooed here
in Paris, even Russian blouses and
The Topeka state journal., 1905-07-29
4 QUINTET OF AUGUST GOWNS.

distractingly pretty that late as it is in
the season one or two more are sure to
be INDUCED in. I saw three summers
at Esther Mayors the other day. An
English embroidery CONNECTION was
wonderfully dainty trimmed with lit
The Topeka state journal., 1905-07-29

solved. Before the jelly is put in the
mold add one quart of ripe cut up
peaches and set away to cool. Be sure
to wet the mold with cold water before
filling with the jelly. Just before serv-
ing turn out of the mold and pour over
the jelly whipped cream made with a
pint of cream and half cupfuI of
The Topeka state journal., 1905-07-29
Hint For FITTING collars.

When putting on collar make neck
of bodice or blouse slightly smaller
than base of collar band and notch bo-
dice here and there while putting col
lar on. By so doing you avoid wrinkles
The Topeka state journal., 1905-07-29
To Tell Raa Errn.

To tell bad eggs put the eggs in a ba-
sin of water. If good they will lie on
their sides; if bad they will stand on
their small end the large end upper
most. Any egg that lies fiat is good to
eat
The Topeka state journal., 1905-07-29
LoRWFL00R ERWT PlpplN0S

mana it should not be taken from the
molding case until time for serving,
otherwise the bananas will turn dark
and be anything but ornamental.
All kinds of stewed fruits are more
attractive IN appearance if they are
heaped up in the serving dish and COW
The Topeka state journal., 1905-07-29

ARIS, July 15.-All Paris is
abroad enjoying itself. At
TrouvilIe and Dieppe the same
life of dancing. racing and
The Topeka state journal., 1905-07-29

%l RUIT is the incest and GER
tainly the most heaIthful of
summer desserts. Many per-
sons howaver object to fruit |
Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1905-08-09
] Enc amp 3 snv e. Il


Grand army y man - king 1 Tor.
ward With pleasure . No coming
mAtional encam pment of the G. Re
"a Is held ~ Denver, Col, the week 81
Sept. 4 Several Of the members 81
Col. Hee Post ID this city are plan
ming TO attend Tho Western veterans
IAre planning for mo i elAborata
program Tor the ertainment Of their
visitors and number Of unique fea-
tures will be introduced. There will
.bs 5 genuine cowboy congress and %
Interstate bronoho. busting Il tourna-
mont. Champion co xboy riders from
every state and territory west Of the
Missouri will &ppear Ii : grand
roundup for the edifl cation Of the We
terans. Each state and territory will
contribute : bunch. OF ils worst outlaw
horses, and belts Of gold and silver,
studded with jswels, will be awarded
the succsssful riders. Ia addition to
the broncho- busting tournament there
will be elaborate Indian war dances,
in which the Indians Of the Rocky
Mountains will appear. Il IL expected
that there viii be On unusually large
contingent Of veteran visitors and
their families from this state. = Z.