davidaulloa/AmericanStories huggingface dataset:
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02
Hfeh Heels.

In the feet vanity too often pays a
price which is dangerously expensive.
The high heeIed shoe is made in de-
hance of the relation it ought to bear
to the anatomy of the foot and to the
direction in which the pressure OF the
body's weight falls upon it. The boot
or shoe, that it may not slip upon the
foot, which by the high heel is deprived
Of its usual purchase Of direct down
ward pressure, is made to hold with
undue hrmness just above the back OF
the heel. Chafinz of a delicate skin is
readily produced. isis, though in it
self q tribe, may lead to graver trou-
bIes. Inflammation of the leg with alb
scess formation not infreqUently fol-
lows, and the exciting cause has been
traced to the patients shoe. Assesses
forming around some neglected tribe
of this kind have sometimes ended IA
tally. We have heard of one young
lady who will probably be a lifelong
cripple, and all from wearing high
heels. As frequently happens. this
young lady caught her heel on the step
Of a car. and in so doing strained the
muscles of knees and legs to such an
extent that she has become helpless.
When win women cease to offer upon
the shrine of vanity personal ease,
grace, comfort and health2
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

Don't enter the house saying that you
have not a minute, and don't leave it
declaring that you must hurry on to an
other friend or you give an idea that
your visit has been paid grudgingly.
Don't utter in an audible aside to your
companion, THANK heaven they are
out!" A whisper is fraught with dan
ger and may possibly be retailed from
one person to another until it reaches
the mistress of the house.
Above all, don't talk of yourself. ''I''
is a letter of the alphabet to be omitted
as much as possible. Who does not
know the bore who tells you of his
health, his family. his plans, till you
sigh a sigh Of unutterable relief when
he at length takes his departure?
Don't force your friends butler or
maid when you are told mot at home"
Don't say, "Oh, am sure she is at
home to mel" The unfortunate hostess
may be indisposed, busy, worried or
have important letters to write, so re-
spect her orders to her sentry and con-
tent yourself with leaving your card.
Don't monopolize the conversation
your hostess likes to retail her own
news. to air her own grievances, to dis
cuss mutual friends from her own point
of view. You may be the most amusing
person present, but your very brilliancy
gives others the desire to shine also,
and courtesy demands that you should
give them their opportunity.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

The redingotes for morning wear are
in their way quite elegant Most Of
them fit in at the waist and are worn
at ankle length, of very fine cloth, with
waistcoat of embroidery, a touch Of
velvet here and there. and some fasci-
mating buttons of exquisite design.
There is a lovely new shape of apricot
colored cloth, which makes a charming
tailor costume, with a perfectly plain
skirt and a long basque. strapped red
ingote and a Waistcoat of velvet in a
deeper shade covered with pale blue
and gold embroidery. Then there are a
good many very attractive makes of
velvet with a tiny cord running
through, giving a shot effect. These
make charming reception gowns and
demitoilets, the preference apparently
inclining to a long, clinging, graceful
skirt, with a simple crossover- bodice,
elbow sleeves and a deep yoke, back
and front, of the finest Irish crochet
embroidered in silver and gold and
colored silk flowers. 1t is Just this
touch of beautiful embroidery on lace
that means so much this season, for no
frock, from the simplest serge to the
most elaborate velvet, is considered
complete without it.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

Every mothe4 who has a little tot to
dress takes as keen an interest in ju-
veniIe modes as she does in fashions
for herself.
All mothers like to feel that their
children are well dressed, and to OBJ
tain that result an endless amount of
patience, time and good taste are en-
tailed.
To be well dressed is always to be
appropriately clad. It isn't essential to
have so many suits in number as it is
to have them suitable for various occa-
sions.
A child can never be unattractive in
a freshly washed froek. no matter what
its material, and all suits should be
made with view to frequent washing.
This year the eyelet embroidery, done
entirely by hand, is engaging the at
tention of enterprising mothers, and
the result, either on china silk, fine
handkerchief linen or coarse weaves. is
equally effective.
This is popularity a white year, and
colorless frocks are always refreshing
and dainty They are the most eco
nomical, too, because they wash better
than colored fabrics.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02
STEAMED
PUDDINGS

- ENBIGH PUDDING. - Boil one
and a. half pints Of milk and
then put in three ounces of
breadcrumbs, half a teaspoonfuI Of
grated lemon rind and an ounce Of but
ter. Boil for ten minutes and let it
cool. Stir in two well beaten eggs and
two ounces Of pulverized sugar. Bat
ter a mold. half I'll it with the mix
ture, then a layer of gIace cherries,
then the rest of the mixture. with a
sprinlzling Of cherries on top. Cover
with a piece of creased paper and
steam two hours.
Cerise Pudding. - Grease q plain
round cake tin and line it with creased
paper. Cut two ounces OF glace chez
ries and two ounces of gIace pineapple
into slices and press them In alternate
rows around the tin against the creased
paper. Fiji the inside Of tbs tin with
broken pieces of stale cake. Beat up
three eggs and add to them half q pint
Of milk, an ounce of pulverized sugar
and a little vanilla extract. Strain this
custard on the cake. Place the tin in
a saucepan half filled with boiling wa
ter, lay a piece Of creased paper across
the top of the tin, put the lid on the
pan and steam gently for one hour.
Turn out carefully, remove the paper
band, sprinkle over the top with a lit
tie desiccated cocoanut and serve.
Cleveland Pudding.-~Clean and stalk
two ounces of suItana raisins and cur
rants, chop four ounces OF suet and
mix with it two ounces of -four, one
gill OF milk, one beaten egg ana one
gill of molasses. Put the ingredients
into a well creased mold. covered with
buttered paper, and steam for three
hours. Serve with hard sauce
Golden Pudding. - Cream together
two ounces Of butter and two ounces
of puIverized sugar. Then beat il
Zone at a time) two eggs. Nix two
ounces and a half of four, one tea
spoonful Of baking powder ana the
rinds and Juice OF two oranges ara
add these very lightly to the other in
gradients. Divide the mixture into
small well creased cups and steam the
buildings for half an hour or until Arm
and spongy. Serve with wine sauce.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

AS for hats, who can do them justice?I
Mention may be made OF the Eugene
hat, which is low Of crown and wide of
brim, with lace at the back which falls
in a sort Of jabot effect. Beneath the
brim on the side which proves most be-
coming there is a bunch Of velvet rib
bon to match the color of the hat or the
costume. Many fancy jet and rhine
stone buttons decorate them also. Pic
ture hats are worn for carriage to a GER
tain extent, but the turban shape with
its various ramif1cations is still the IA
vorite. 1t seems to be better adapted
to bring out all the latent beauty in
ones face.
Sleeves are stin remarkable for va
riety of design. The short elbow sleeve
is very well for the house, but the en-
pire coats and some OF the tailor suits
seem to require them for the carriage.
For this purpose has the long and flap
ping muff been made. The arms can be
thrust into them far enough to keep
them warm. though the attitude is not
especially graceful. The long gloves
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02
Attractive Ways Of Using Left Overs

ROBABLY in no direction is the /
difference between the careful
cook and the e11travagant one
n so clearly shown as in the
ability to utilize odds and ends sue
cessfuIly and economically.
In most households nowadays where
the money goes to" is an ever fresh
problem. 1t very often happens that a
great deal of it is accounted for by a
badly managed culinary department.
This may not sound to the uninitiated
q. ruinous item in the general scheme
of expenditure, but the experienced
housekeeper knows that wasteful
kitchen is a steady leak, which VIII
soon tell on the largest income.
Many cooks cherish a hearty scorn
for what appear to them Insignificant
quantities of left overs" To others
and this is a still more dangerous and
dnsidious form of eXtravagance-ec
omy in this direction means the pur-
chase of expensive additions such as
a few trufles OF mushrooms, with the
object Of making attractive a small
quantity Of cold meat. though it may
be truer economy to throw away the
remains. Good management will rem
der such a course unnecessary, as there
is a use for everything-ev everything
good and sound - in the culinary
scheme.
This particular subject is only. Of
course. a branch of domestic economy,
but it is not an unimportant one.
In making the best Of these little left
over trifles it is generally advantage
Gus, for obvious reasons, to alter the
character of the dish entirely, not
alone for the sake of appearances, but
because it is usually necessary to add
af least an equal quantity of soma
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02
CHIckElg RIssQLETTEs

out on plates and set aside. When
sufficiently cool shape the rice into
balls with the hands and in the top oil
each ball leave a hollow. which is filed
with chicken, covered with the rice.
Roll twice in sifted breadcrumbs and
beaten egg and let the rissoles stand
for awhile. Again roll in egg and
breadcrumbs and fry in deep fat
Stuffed potatoes are delicious and
give a touch of variety to an otherwise
commonplace meal. A very small
quantity Of meat is required for them.
Select half a dozen round potatoes of
equal size. wash them perfectly clean
and bake in the oven until sufficiently
cooked. Cut each potato in two, SCOOP
out the interior. and beat it until light
and smooth, adding salt, pepper, an
ounce Of butter and the yOlk of enc
egg to every three potatoes. Put a
spoonful Of the prepared potato into
each half skin, then a spoonful OF the
finely minced and seasoned meat and
pile up with potato. Put them in the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

quantity of thick, well favored becha-
mel or white sauce to make it mold
nicely. The bechamel sauce is made
with milk, -four and butter. After
mixing some of the sauce with the
chicken spread the preparation out on
a large dish to cool. Then cut or
shape it into outlets and mash with
the remaining portion Of the sauce.
Decorate in any way fancy suggests.
CoquilIes-These little shells are
most useful for serving any small por-
tions of fish, flesh or fowl. They may
be served either hot or cod. If one
wants to use cold fish in this way fake
it neatly, removing all skin and bone.
Mix with it a little thick nayOnnaise
and cover it with the same. If. how
ever. the fish is to be served hot, mois-
ten it with a little white sauce, sprin-
l1le with sieved breadcrunnbs and put
in the oven till hot. To make coquiIles
of cold lamb, chop the meat fine, re-
moving skin or gristle, mix with the
meat an equal quantity of mint aspie-
that is to say, aspic jelly to which has
been added some mint sauce, line the
shells with chopped pickle and then put
in meat and jelly. Cover with boiled
salad dressing.
Florentine Pasties.-Many cooks re-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

e. ARTS, Nov 1s.-The season is
in fun swing, and the scene at
the opera the other night was
brilliant, past Imagination.
s3srfsfan women certainly owe the third
nJaDoleon q debt Of everlasting graft
fuds for the superb setting he pro-
vided for their charms in the grand
opera. which is still unrivaled- Its Pill
lars and balustrades of tinted marble,
r6ld bordered arches and blazing chan
5eliers form d mise en- scene not to be
eoualed anywhere as a place for the
display of exquisite sartorial effects.
The train of beauties gowned in en-
nire robes and wraps as they swept UP
the grand marble staircase chatting
eavIv to their soberly attired cavaliers
took one back in Imagination TO a SINH
lar gala night at the opera when LOUIS
NAPOLEON and Eugene made the scene
even more brilliant with their imperial
presence
The term "empire," as applied to
clothes nowadays, is somewhat mis-
7esdfnV. as we do not often mean those
worn ia the days when the Little Cor
poraI was on the throne. We are rather
falling back a great deal more on the
modes of the third empire, that bril-
liant era in dress when the Empress
Hugenie was the dominant lady of
France But we never adopt any old
modes as they were. They always come
to us with a. difference. The present
empire fashions, however, allow wide
choice and, what is even better give
most women an opportunity Of looking
their best in the adaptations
The amount of lace used on gowns
where they are not entirely of lace over
some fine fabric-is astonishing. Among
those seen recently We're two gowns Of
the new Lyons silks, with gold and
silver threads inWoven, making the
most superb fabric known. The silk it
self was heavy and thick, with the bro
oading done in the metal threads. The
coIOrs, too, far from being tender and
artistic-which generally means faded
were Of zf1e most brilliant Unts. Even
the chifons that are so popular now
are in vivid colors and are still further
illuminated with innumerable spangles
of every tint and color possible to pro
duce with metal. Gold, silver copper,
nacre, jet emerald, ruby and pearl are
seen, in short, so many that one des-
pairs Of naming them all, and they are
applied with such a lavish hand that
gown viii appear to be a shining iri-
descent surface, all due to the spangles
or beads sewed upon it.
on many of the silken robes now
worn the use of ribbon al a trimming is
greatly liked. 1t is applied in many
ways. The rich velvet brocaded ribbons
are set on fiat to show the full beauty.
but the softer and more supple ribbons
are generally shirred and wrought into
pretty fancies- Some of the wide rib
bons are used to make vest fronts for
the tailored suits and others are made
into rufies and bands of every kind
Some of the rich and heavy irish lace
pieces, cuffs and other set pieces and
also boleros, which are even more in
evidence than usual. have tiny ruf1es
of ribbon along the edge of the lace.
Leaving the laces aside for q mo-
ment, a few words about the outdoor
costumes may not be out of place. You
know that the true Parisienne is not, as
a general rule, given to walking in the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

when chopped, a good sized teacup. In
addition to this you will have to use
two ounces of cooked rice. Wash the
rice thoroughly and let it simmer slow
ly in a pint of weak, white stock until
it has absorbed the liquid. Then cook
a slice of onion in two ounces of butter
without letting it brown, add one ounce
Of -four and saltspoonful of salt, cook
until well mixed and pour in a half
pint of milk or good stock or tomato
PURGE as may be most convenient Stir
the mixture till it bOils, then remove
the onion and add half a cupful of the
sauce to the chopped chicken. Into the
rest of the sauce stir the rice or enough
Of it to make it ready to form into balls.
Add the beaten yolk of an egg. Turn
both the rice mixture and the chicken
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

gard the trimmings Of puff pastry as
of no account. If they only knew it,
puff pastry after being rerolled may
be utilized to make most dainty little
dishes, chief of these being Florentine
pasties. For these dainties, however,
do not reroI the trimmings. but with
small fancy cutters cut into little dia-
monds, or rounds, as may be best
suited to the shape of the dough, but
cut two of each shape. Prick these
with a Toured fork, bake and when
cold put them together in pairs, with
a little jelly between. If desired a star
of cream may be piped on top OF each
little pasty. ELINOR HEWITT.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

A famous physician upon being ask
ed what was the chief cause Of i'll
health replied: thinking and talking
about it all the time. This ceaseless
introspection in which so many OF the
rising generation of nervous folk in
dulge is certainly wearing them out.
when they are not worrying as to
whether they sleep too much or too lit
tie they are 1dgeting over the amount
Of food they take or the quantity Of ex-
ercise necessary for health In short,
they never give themselves a moment
neace.n
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

American tailor mades. These touches
consist just now in having bias strips
Of plaid, if the suit is plaid, sewed
around the bottom of the skirt and
added to the bodice wherever they
seem best placed. But where the ma
terial is broadcloth, which is greatly
liked just now, instead of the stitching
which has so long been the accepted
trimming, bias straps OF corded chiffon
velutina are used This velutina is in a
lighter weight than formerly, and may
be had either in wide vale, like cordu-
roy. or in a fine and close vale, and
they are both effective. Whole costumes
are made of it in the seasons colors,
among which gun metal gray is a IA
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

Naturally, furs are to be worn with
these, not the fat scarfs, but full boas,
of deep furs, feathers or matched neck
pieces and muffs of grebe cornlorant
and elder duck Elder duck is also used
in long bands as borderings for the
white or cream ribbed velutinas which
have come to be considered the best ma
terial for opera cIoaks and long eva n
ing wraps, being rich and not too costly.
on all thick and some thin stuffs are
set buttons of the most varied assort-
ments. For the tailor made robes are
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02
A oUARTETTE OF WINTER HOUSE COSTUMES.

are decisions when the question of
warmth arises. The empire coats,
which are so undeservedly popular just
now, to be ultra fashionable must have
elbow sleeves and no caIlar. Therefore,
the vest to the colarless coat is used.
These empire coats vary greatly, and
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

cloth buttons of the same stuff or of fur
or of velvet with settings of even rhine
stones. Some have medalliOns or china
painted portraits of famous beauties,
and others are of the different metals
made brilliant-in fact, everything this
season may be termed brilliant.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

ped chicken. turkey, faxed salmon or
lobster. Pour over all some rather
thick mayonnaise sauce and garnish
with olives, a few strips of pickle or
whatever may be at hand of this ma
ture.
For chicken outlets about a cupful
of cold chicken is required. If there is
not sufficient chicken add to it an equal
quantity Of minced ham or tongue.
Mix with the chopped meat sufficient
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

A nnveI. accessory to street attire is a
narrow velvet tie or scarf exactly re-
sembling an ecclesiastical stole in min
iature. It is mostly fashioned of some
bright hued velvet and has fringed
and embroidered ends. It is worn drop
ped simply round the neck in the or
thodox manner as g finish to coat or
cloak.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

vided. Some of the most beautiful of
the broadcloth suits have cut out work
in Italian design, with silk of some con
trastfng color beneath. White and cream
broadelOth VIII be among the most mo-
dish of all the winter dress materials
for teas. carriage and afternoon visits.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

vorite. although some of the colors are
startlingly brilliant. and it is the same
with the broadcIoths; they run from
burgundy to beef blood red, and then
back through all the green's, browns and
prunes. Gloves to match are also pro
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

street, but some of the more advanced
ones wear the dainty little trotteuse
suits, and these, while most rigidly
tailor made. still have some little touch
of elegance and grace which is sadly
wanting in the handsomest OF the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02
z FLoRENETlNE PAsTRIEs

oven and bake until the tops are brown
and serve Immediately.
Fish OF chicken with mayonnaise is
a fine way Of using an almost inffni-
tesimaI amount Of choice fish or poul-
try. First place in the china rame-
kins or paper cases a layer of broken
lettuce lightly dressed with oil, vine
gar. pepper and salt Next add a slice
Of tomato or this may be omitted. On
the lettuce place a little heap OF chop
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

When using powder to cleanse the
teeth be careful to wash it well OF with
plenty Of water. In winter do not use
ice cold water, but add sufficient vavra
water to take the chm OF.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

This method is often successful when
other remedies have failed: Pour some
turpentine on a clean cloth and rub the
stained parts with it. Turpentine used
in the same way also cleans zinc and
fiuWare
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

Tiled floors should be wiped over with
skinned milk after they have been
washed. Some housekeepers advocate
wiping over with Iinseed oil about once
in two months and then polishing with
a soft cloth.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

ROBABLY in no direction is the
difference between the careful
cook and the extravagant one
so clearly shown as in the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-12-02

ARTS. Nov. 1s.-The season is
in full swing, and the scene at
the opera the other night was
hrilliant. past imagination
The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1905-04-16

MISUNDERSTANDING.