davidaulloa/AmericanStories huggingface dataset:
The Saint Paul globe., 1905-03-12

all purposes, a renewed vogue. Upon
skeleton frames made of tiny flowers
and twists of tulle, which are plainly
meant to show off the loveiineSs of un-
dulated coiffures, are placed delicately
all sorts of coquetries. The gilt flow
ers of the winter take the spring form
or tiny apples or cherries, the fruit
cleaning along brown boughs with
green leaves. Another floral arrange
ment shows crown of half blown
pink buds set in nests of forget-me-
nots. blue nest alternating with a
white one. The side lift of this is a
white, blue and pink osprey.
The introduction Of these character
istic evening hats seems TO complete a
sort of evolution in hat styles. At the
end of the Empire period a headdress
was always worn to give the final touch
TO an evening toilette, the coquetries
adopted springing, as now, from head
gear too large. Today, as then, so i'm
portant is coiffure decoration of some
sort that an ungarnished head with
smart gown seems as if the toilette
were only half made.
There is no doubt but that this mod
ification in the size and quality of even
ing hats will be soon adopted here. for
nobody could deny the becoming charm
OF these dainty French headdresses.
Filmy neckpieces. with huge and airy
muffs to match, are likewise seen in
connection with the imported millinery
Tulle, lace, net and artificial flowers of
many tiny and delicate sorts shape
The Saint Paul globe., 1905-03-12

Price tags on hats. like those on cor
sets. have lowered appreciably. though
perhaps this IS because a seasons
wardrobe includes so many these days
One or two good headpieces are by no
means enough to get through a three
months wear and tear. A distinctive
gown calls for a distinctive chapeau,
so that morning afternoon, dinner and
the theater must all be represented.
Here the subject reaches a very In
teresting point, for. in the face of the
taboo placed upon them in America, it
seems strange to find theater hats
among the importations. Anybody who
is anybody in Paris sits in a box or in
the dress circle at the theater, so tina {
the covered head has no chance to
make itself obnoxious, and the eye
rests with delight upon the dainty lit
tie headdresses the Parisienne wears
to the play. Some of the evening con-
fecdons are no more than coiffure or
naments, for a wreath of delicate flow
ers or a twist of bullion braid with a
knot of roses at the left front, or gilt
butterfly or an osprey may compose
the whole thing. But others are de-
fined hats in jaunty turban and tri-
corne shapes, which are kept within
bounds only as to width, for some up
standing trimming will mount them
to vast heights. Upon these the deftest
milliners have lavished the daintiest
fancies of spring, so doubtless what is
known as the small hat is to have, for
The Saint Paul globe., 1905-03-12

these enhancing furbelows. A plain
stole which it is said is already having
a smart run in Paris is a long, supple
scarf of soft-finished taffeta, doubled
and trimmed at the ends with chiffon
or silk fringe. These are worn after
the manner of the long fiat fur stoles.
and in colors to match the gown they
are thought very charming toNa smart
toilette
Neck hXlngS and muffs in marabout
feathers are encountered on all sides. a
blending with ostrich feathers in a
contrasting color being one bewilderfng
feature. For example a pelerine cape
In gray marabout was finished with
shoulder frills of white ostrich in cork
screw fringes. One of brown. likewise
bounced at. the shoulders, displayed a
hecking of white at the edges of the
downy frills. and, of course, the stole
fronts of this had the white and brown
frill finish.
Never was the plumage OF the
feathered creature more wonderfully
manipulated than now. In forms that
the bird himself would never recognize
the coat of every creature that ever
flew seems to be in the hands of fash
ion TO do with as she will
CoQue feather boas are to be much
worn, especially in pure white, and the
new models employ numberless fas-
cinating forms of curling and crimping.
kinky birds, whether natural or artif-
c1al, are apparently to be the thing
Mary Dean.
The Saint Paul globe., 1905-03-12
Dimes and Cess for ecenten Boxes
Suggestions for the Girl Who Box to Fill Keen Your
Eye Open for Old 0Oershoes; They Are Worth Moa3g--
Ono Girl Sacrifices a D Hy Telephone Message

~ iris who expect to devote the
Isl next forty days to methods for
filling Lenten mite boxes or for
helping others less fortunate than
themselves must enlist their fathers
and brothers and the youths dangling
from their various strings into their
service. Men have half cynical way
Of laughing at feminine ardor during
Lent, and they never enter enthusiasts
tically into plan for saving money by
giving up some table delicacy; so the
girl who wishes to have their aid must
gain their interest by some means less
vital to their comfort, and she will
find her Golfers generously filled.
Money which is made by some spe-
cial effort is more appreciated than
that which Is taken as a gift from
well filled pocketbook. A Boston wom-
an, and a devout church worker, whose
son wanted to contribute TO her Lenten
fund from his bank account insisted
that he should earn the money by some
sacrifice. AS he came from business
one night he held up on the end of his
cane an old rubber which had been
dropped on the front walk. His moth
er found the next day that old rubber
had market value, and for the follow
Ing six weeks her son never came home
at night without one or more old rub
oers wrapped in paper or stuck on the
end or his cane. The rubbers thus
casually picked up brought SO cents, not
large amount OF money, but 1t was
earned with very little effort.
A surprising number of worn and
leaky overshoes are left kicking around
office buildings, and If a girl has her
young brothers and cousins bring home
all they find. besides telling her girl
friends to save those at their homes.
she viii be repaid by nice little sum
for her Easter Offering.
Sisters who do the family mendir.e
The Saint Paul globe., 1905-03-12
Il Paris Conference

1 assisted at one OF these conferences
me other day; the great dingy old theater
was packed from the orchestra to the cell
ing women rather predominating. Seated
at one side upon the stage at a small
table was the conferencier, a man so lack
ing In physical attractions as to be al
most hideous in appearance-oxlike In
ouild. all the ugliness of his large. fat
race and puffy eyes cruelty displayed by
the light burning on the table before him.
Yuelle crosse betei' one exclaimed. be-
holding him. Then he commenced talking
his subject was Les Bellies Folies''-
and Immediately the compelling power of
the arts and. the purpose which form the
French character vanquished criticism.
was pieased-everybody was pleased, filed
Win sense OF harmony and OF purring
content-pleased. which. in a word, Is the
ultimate end of human development ac-
eording to French notions. This man OF
oXlike appearance spoke with a voice
SOFT. strong, expressing in sound the fine
shadings OF his thought. which, delicate
and precise, conveyed profound appre-
citation of what is beautiful and good,
even in madness.-Harper Bazaar.
The Saint Paul globe., 1905-03-12

can have the male members of the
family pay a few cents for every ar
ticle of clothing she repairs for them.
Boys of ten or twelve can blacken their
fathers boots and make quite a bit OF
money for their boxes, while smaller
children will think it great fun TO
empty their fathers pennies from his
pockets after each days work.
one girl whose sweetheart had call
ed her every morning on the telephone
prevailed upon him to forego the GUS
tom during the forty days of Lent and
give the price of the calls to her. It
Will be not only a lucrative but most
beneficial plan If girl will coax her
youthful admirers to give up their Gig
arettes for the fasting tide and let her
nave the 10 or 20 cents they would
spend on a package each day. There
are very few youths who will not give
up their smoking for this length OF
time.
New England Dorcas societies raise
large sums of money on Shrove Tues
day evening by giving a pancake sup
per. Some member of the parish who
IS especially adept in making cakes Is
put in charge of the cooking, and the
pretty girls don their white aprons and
bring cakes steaming hot to the hum
cry men who have foregone their usual
dinner or supper to enjoy this annual
~ cat IHe cdhSS are nldue nearly the
size OF griddle, and If the assembly Is
large six or eight of these huge cakes
are laid on top of each other and slices
are cut out for the different persons.
Old fashioned buckwheat cakes. which
have been set to rise the night before,
are also feature of the pancake sup
per. In the spring of the year, when
sap Is flowing and maple syrup IS
plentiful in the country, many cans of
this delicious sweet are bought by the
Dorcas society and kept in cold storage
until Shroye Tuesday and pancake
supper come around the next year.
The Saint Paul globe., 1905-03-12
Chiffon OeIvef Gowns

Velvet and chiffon velvet gowns are ex-
tremely effective and very smart. Chiffon
velvet IS said not to wear well. but two
seasons are quite sufficient for the life OF
any gown, and it IS safe to assert that at
least two Seasons can be had out of any
of the chiffon yelvets that are now to be
bought The colorings are very rich In
shade and seem to be without limit In
number. There are different shades of
mauve and purple, blue, brown and green
all OF which make up and look we'll at
night as well as by day. The deep rose
chiffon velvet made in princess style, or
with the suspender effect over waist OF
lace. is as smart a gown as can well be
imagined for theater or dining at restau-
rants. and Of course can be improved upon
by the ornaments that are worn with It
Harpers BaZar
The Saint Paul globe., 1905-03-12

Early in the season, before the leaves
nave dropped on the lawn, they begin to
chinck up those doors and windows. get
'ihg reaoy Tor winter. Big, splendid
rooms-four times as big as anv room, IN
Harlem fat; beautiful, shadowy. cool.
dim rooms in the summer, but heated in
the winter by a small CRATE. You sit in
'front.' OF this crate heavily clad, your furs
on, a shawl about your shoulders, and
bake your face while your back freezes.
In Paris. In thick walled pension.
also Intellectually heated by tiny CRATES in
which burned briquettes, thos expensive
cakes Of condensed coal punctured bv
holes. 1 wore woolen underwear for the
nrst time in my life; for even in INV
southern home of the small fires and the
chnblains. 1 had disdained wooden under
wear. In Paris at Christmas time. with
roses blooming serenely in the garden OF
the Tuiheries. you suffer from the cold in
a house.
New York for me every time, summer
ana winter, but particularly in winter"
The Saint Paul globe., 1905-03-12

Weil salted for one-half hour Drain
throw into cold water for a mo-
or two and then drain again.
Melt -FOUR tablespoonfuls of butter in a
saucepan, add two tablespoonfuls of
flour and cook until brown. Then add
the tomatoes. which have been strain
ed, two tablespoonfuls of finely chop
PED green pepper and the spaghetti
season 10 taste, cover the whole with
grated Parmesan cheese and serve.
Delicious Baked Fish
The following recipe Is applicable
either to cod or haddock: Select a fish
weighing three pounds. and remove the
SKID ana central bone. Break two eggs
INTO a bowl and beat well with one pint
OF milk Then add three snowflake
crackers broken into tiny pieces, also
one teaspoonful of sugar, one-uuarter
teaspoon OF salt. a dash of pepper and
4 grating OF nutmeg. Butter a baking
PAN lay in one piece OF the fish, sprin-
kie with salt and pepper and pour half
the cracker and egg mixture over the
nsn. Cover with the second piece Of
nsn' season and add the remaining
sauce. Cook in slow oven, and as
custard forms in the pan, lift il care
fully from the sides of the dish and
place on top of the fish. Repeat the
process every ten minutes. When the
hsn Is nearly cooked, cover the ton
with small bits OF butter and allow it
TO brown. Arrange on a hot platter
earnish with parsley and slice lemon
ana serve with Hollandaise sauce.
FiIet of Founder With Rhine Wine
Founder can be rendered a most ac-
ceptable dinner or luncheon dish when
cooked in the followin~ manner: Sc
iect thick fish and cui filets. Lay
tnem into an eartl. baking dish
which has been we'll buttered. Dust
with salt and pepper. place bits OF but
ter here and there and pour just lit
Tie Rhine wine into the dish. Bake in
moderate oven for twenty minutes,
basting three or four times during the
process. Serve on a platter garnished
with green parsley. Make a sauce
Dy stirring sufficient chopped parsley
INTO the liquor in the pan to render il
quite thick
Lobster With Mushrooms
Both lobster and mushrooms are
counted among table luxuries, but
cost is not excessive: For one me-
dunn sized lobster the proportion re-
CURED Is one dozen mushrooms. The
lobster should be purchased alive and
cooked several hours before Ii will be
required. allowed to become quite cold
ana then removed from the shell. For
a dozen mushrooms the quantity yield
ed should be two cupfuls, measured
after being cut into dice. Peel the
mushrooms and cut into very thin
slices. then place in a saucepan with
one tablespoonful of butter. which has
been cut into bits and rolled in a little
The Saint Paul globe., 1905-03-12
liable Ornaments Made of Candy
Newest Decorations Show Sugar Candy
Roses and BASKETS Are FaUorie Desig :s-childrens
FaUOrs in Many Shapes

E6nhHHAT shall we have for novel
M table decorations and souve-
nirs?" was the query of the
hostess at the beginning of this fast
expiring social season. 1t was the con-
fectioner who solved her difficulty, and
candy was his solution. There are very
few women who have not learned the
value of buttercups, those satiny little
pillow candies, with their delicate pinks
and lavenders and green's, as a means
of giving a luncheon or dinner table
a festive appearance. From this the
caterer took his suggestion, and by a
process known as drawn sugar, evolv-
ed candy ornaments of such a satiny
sheen and exquisite delicacy of coloring
as to outrival the most fascinating of
liberty satin ribbons.
Present good form in serving the COL
lation for a reception or afternoon tea
demands that no eatables shall be Of
fered from the dining room table with
the exception of the bonbons and small
tea cakes. AS a consequence. the dec
Grafton of the dining table is an espe-
cially important feature. At a recent
fashionable reception the heavy lace
cloth covering the circular dining room
table was caught up in four places. A
bowknot of pink drawn sugar about
ten inches long concealed the fastening
of the lace folds, the loops and ends of
the candy bow being as gracefully
formed as in a festoon of the most sup
pie of satin ribbon. The centerpiece
was high fruit dish having three
shelves. 1t was made of white drawn
sugar woven in strands to simulate
basket work. Oranges, pears. peaches.
etc, made of this same satiny sugar In
the natural color of the fruits, were
arranged on the shelves.
In making drawn sugar decorations.
the sugar is heated to such a tempera-
The Saint Paul globe., 1905-03-12

ture as to give it an extremely high
glaze when it is pulled out. The man
who molds it into shape is as much of
an artist as the man who fashions
choice designs in gold or silver, and
he does nothing else. When finished
an ornament is a masterpiece of work.
manship as well as a very expensive
one, table decoration costing from
$50 to $50.
Baskets of drawn sugar make an ex-
ceedingly dainty ornament with flaring
edges and a long handle. They are
woven from strands of variegated color,
or they are entirely of satiny white
strands, with perhaps a ribbon of pink
or blue sugar fastened at the top. These
baskets are employed to hold bonbons
or petit fours, no other receptacles ap-
pearing on the table. A hostess tells
the caterer the color scheme for her
dining room, and he furnishes the sugar
decorations in accordance.
The table at large formal dinner
last month had pink bride roses scat
tered all over 1t. These were made in
natural sizes from drawn sugar The
petals were perfectly shaped with curl
ing edges in the softest pink tint and a
high glaze which caused them to CLINT
like jewels beneath the gaslight. The
stem of pale green held two leaves IN
exact imitation Of a freshly plucked
bloom.
With the drawn sugar ornaments the
Ices and ice cream are not infreQuently
served in nests of spun sugar, the hair
hbers of the sugar being spun round
and round to look like a birds nest.
Bow knots Of drawn sugar in yellow or
pink or blue decorate either side of
these nests. For souvenirs at chill
dren's parties. fruits or flowers of
drawn sugar are attractive The sugar
Is favored with wintergreen or pepper
mint, and may be eaten as candy
when 1T has served its purpose as
favor
The Saint Paul globe., 1905-03-12
New York Her Ginter Resort

''The longer I live in New York" said
the Southern woman, "the more I think
It's the only place to live in, particularly
IN the winter time. They may say what
they please about the steam heat crack
ing the complexion, but 1 had rather have
my complexion cracked than freeze to
death. ,
-, Besides, it doesn't crack the complex
lon. There are no more beautiful COM
plexions to be seen in the world-except,
perhaps, in London-than you see in Fifth
avenue on bright winter day
Il shall never forget the tortures of
cold suffered in my old Kentucky home.
The remembrance has gone a long way
toward bringing me to the conclusion
that 1t was the loveliest place in the world
to stay away from.
"A colonial mansion, Corinthian col
umned, big, spacious windows, great
carved doors. But those windows in the
time of the bitter blastsl Those doorsi
Cracks you could throw small dogs
through.
The Saint Paul globe., 1905-03-12

flour. Cover tightly and let stew in
their own juice until tender. Stir in
one tablespoonful of flour and let cook
until brown and add half cup of boil
ing water, two or three drops of ia
oasco sauce, few drops of lemon juice
and one tablespoonful of chopped
parsley. Stir until we'll blended. then
add the lobster meat with salt to taste.
and stand the vessel over one quart of
boiling water until the lobster Is thor
oughly heated. Serve in ramikins.
which have been kept in hot water for
several minutes or in patty shells.
Eggs la Newburg
Lent is apt to mean eggs in over
abundance. and for that reason a new
method for cooking them may be well
coined Prepare the Newburg mixture
In granite saucepan or a chafing
dish by cooking together a half pint of
cream and the beaten yoIks of three
eggs until thick. Season to taste with
salt, cayenne pepper and sherry. Then
add six eggs which have been boiled
for twenty minutes, peeled and cut into
quarters. Let stand until thoroughly
heated and serve either from the
chafing dish or individual molds.
Rice I'ItaIienne
For five persons one pound of rice
VIII be required. Wash thoroughly In
several cold waters. then dry and cook
In a large kettle two-thirds full of boil
Ing water until 1t is soft enough to be
easily broken, but not soft enough to
mush. Drain thoroughly and cool. Put
one-quarter pound OF butter in a
saucepan with one medium sized onion,
shredded. Cook slowly until we'll
Drowned, then add the rice and one
quarter pound of grated cheese. Mix
with two forks until well blended (nev-
er stir rice with q spoon). Cover the
pan tightly and cook in a moderate
oven for twenty minutes.
A Novel Potato Salad
This salad combines potatoes with
nuts. and Is hearty enough TO make the
main dish for the family luncheon. For
four potatoes allow one cupful of Eng
Ilsh walnut meats, slice OF onion. a
bay leaf and a blade of mace. Add the
seasoning TO boiling water with a little
salt, and cook the nuts for ten minutes.
Drain and throw into ice water until
thoroughly cold, then dry in a soft
towel. Add to the potatoes. which
should be boiled until tender. SLICED and
kept not until blended with the dress
Ing. For this place one-uuarter tea
spoonful OF salt and half that quantity
or wnlte pepper in bowl with three
tablespoonfuls of olive oil. Add one
tablespoonful of vinegar measured in a
spoon which has been rubbed with a
Glove OF garlic. Cut the onion into bits.
mix II with the hot potatoes and cold
nuts and blend with the dressing, which
has been stirred until thoroughly
mixed. Stand on ice and serve on a
bed Of lettuce leaves.
The Saint Paul globe., 1905-03-12
eEenten Dishes Now in Order
Dainty mbaes Which Do Suggest Pentgnt SsonRce and Lobster
FORM Ioohsome combnaho Eggs la Newbg May
the chafng FiShRce Noushinq Possibilities

~ PECIAL receipts for the Lepten
~ season are of interest not only
to families where the penitential
period is strictly observed, but in
large number of households where the
appetite for meat is on the gradual de-
cline. While vegetarianism pure and
simple has not been adopted to any
amazing extent in America, there has
been decided tendency within the
last few years to use less hearty meat
dishes.
Mushroom Timbaies
Mushrooms make a wholesome. nj
trogenous food for Lenten menus These
timbales are available either for the
main dish OF the dinner or luncheon or
as an entree and will be found so very
satisfying as to do away with the de-
sire for meat. Choose small, fresh
mushrooms, and for each half pint al
low one cup Of stale bread crumbs, one
gill OF milk and the whites of five eggs.
Cook the milk and bread crumbs to-
gether until quite smooth, then stir in
the mushrooms, which have been peel
ed and chopped fine. Add salt and pep
per to taste, then whip in the whites
or the eggs which have been beaten to
a stiff froth. Butter timbale molds and
MI with the mixture. Stand in a pan
or not water, cover with paper and cook
from twenty to twenty-five minutes in
moderate oven. Turn out on a hot
platter and serve with a cream sauce.
Garnish with water cress.
Rice Timbales With Lobster
Wash one good cupful of rice and
place In a double boiler with two cup-
fuls of milk and let cook until dry and
tender. Then stir in one tablespoonful
or butter, one teaspoonful of onion
juice, salt and pepper to taste. Lastly.
add the whites Of three eggs beaten
stih. Press into timbale molds and
cook as directed for mushroom tim
bales Turn out on platter to form a
border. and fill the center with a fric-
assoc OF lobster. Select fresh hen lob
ster or about three pounds and boil in
salted water for one-half hour. When
cold remove the meat from the shell
and cut into dice. Put one tablespoon
ful OF butter in a saucepan and cook
with one tablespoonful of flour until It
bubbles. Add half cup each of cream
and OF milk, stirring constantly until
the mixture boils. Add the lobster with
salt and pepper to taste, and heat thor
oughly. Remove from the fire, add the
beaten yolks Of two eggs and one table
spoonful of chopped parsley.
DeviIIed Spaghetti
Early in the day on which the
dish is to be served place an
ordinary gan of tomatoes in a sauce
pan over the fire and let stew until re-
duced TO one pint. Then stand aside
until needed. Wash cne-half pound of
spaghetti and cook in boiling water,
The Saint Paul globe., 1905-03-12
The Old Sav,n,

Next time you're in the armory," said
the captain of Company G, proudly take
look at our room. We've had 1t re-
painted and refurnished throughout
saw it, replied the major, ''and
really. sir. your room is better than your
company. ."-Philadelph Ledger.
The Saint Paul globe., 1905-03-12

EGNnHHAT shall we have for novel
W table decorations and souve-
nirS?" was the Query of the
The daily morning journal and courier., 1905-01-05
SHEETS. PILLOW CASES

SHEETS, PILLOW CASES 12hc Pillow Cases for 9c l7c hemstitched or plain Pillow l9c Cord-edge Pillow Cases lac 59c linen-fnish Sheets for =. 43c Csc seamless Sheets for 5oc .75c seamless Sheets for 60ct
 SHIFTING, ETC, ',' 7c brown Sheeting, 36-inches, Sc yd. Sc heavy brown Sheeting 6c yd. He unbleached Sheeting, 40-inch-7c 19c brown Sheeting, 81-inch ,15c yd. 25c brown Sheeting, 81-inch 20c yd. 64c bleached Sheeting, 36-inch Sc yd. loc Hill bleached Sheeting, 36inches
 wide, short lengths 7hc yd.s 12ac bleached Cotton, 42-inch Sc yd. ,14c bleached Cotton. 45-inch 1Oc yd. 22c bleached Sheeting, 81-in. 17c yd. He Cambric (like Lonsdale) Sc yd.