davidaulloa/AmericanStories huggingface dataset:
The Grit-advocate., 1906-06-22
HOUSEHOLD SUGGESTIONS.

Soap and wood ashes is excellent for
cleaning zinc tubs and pals.
Mud stains can be removed from silk
If the spots are rubbed with a bit OF
flannel or, if stubborn, with a piece OF
linen wet with alcohol.
The scrubbing brush must always
be moved up and down the boards ac-
cording to the grain of the wood, not
across. Care must also be taken not
to leave mark when changing from
one part to the other
The inartistic gold and silver radia.
tors bid fair to become thing of the
past. as radiators are now being
painted to match the room-that Is,
white if the paint is white and the
natural color if the woodwork is un-
painted.
To keep bread in good condition try
lining the breadboX with paper. creas.
ing it SO as to f1t well in the corners.
The bread will stay fresh much longer
and will not mold SO readily. The
paper should be renewed several
times week
To prevent cake from sticking to
tins when baked, grease the tins, then
dust them with flour. Lightly beat out
the loose -four. leaving only what
sticks to the grease. This does away
with the old-fashioned method of lin
ing the pans with creased paper.
Did you ever see dainty little
cheesecloth baby quilt all humpy after
one or two washinss? If instead of
cotton batting two or three layers of a
soft old blanket are used and tackled
as usual this will not happen. If it's
the first baby and everything in the
house is brand new" surely some old
er housekeeper friend will be glad to
give you one OF her nearly worn-out
blankets.
When laundering lace curtains II a
creamy shade is desired add clear,
strong coffee to the starch.
Handkerchiefs and towels can be
bleached by washing in the usual man
ner and then letting them stand over
night in a solution of one-half tea
spoonful of cream of tartar to each
quart of water used
This is an excellent furniture polish
where bright surface is desired
Half a pint of alcohol. half an ounce
each of rosin and shellac powdered.
Mix these with the alcohol, then add
half pint OF linseed oil Shake thor
oughly before using.
Lettuce can be kept growing all
summer, from the early varieties
started in boxes In the house, to en-
dive, the lettuce of autumn. which may
be sown from June to August Endive
is tender as young plant but bravely
withstands the early frosts.
For washing challies rice water Is
the best. Boil one pound of rice in five
quarts of water When cool put the
challies in with rice and rice water
and wash well, using the rice much as
you would soap. If no rinsing is used
the rice will have a good effect on the
fabric.--Chicago Daily News.
The Grit-advocate., 1906-06-22
To Make Colors Fast.

To preserve the colors of ginghams.
printed lawns, etc, and before wash
ing almost any colored fabrics, it is
recommended to soak them for some
time in water to every gallon of which
is added a spoonful of OK gall. A
strong. clear tea of common hay will
preserve the color Of French linens
Vinegar in the rinsing water for pinh
and green fabrics will brighten these
colors, and soda answers the same
purpose for both purple and blue
The colors Of the above fabrics may
be preserved by using a strong, milk
warm lather Of white soap, putting
the dress into it instead of rubbing it
on the material, and stirring into a
first and second tub Of rins.lg water
a large tablespoonful. of OK gall. To
prepare OK gall for washing colored
articles empty it into a bottle. put in
It handful of salt and keep it closely
corked. A teacupful to five gallons Of
the rinsing water will suffice.
The Grit-advocate., 1906-06-22
USE OF THE COLD MEAT.
There Are Many Delicious Ways o1
Serving What Is Left of
Cold Roast.

Tho cold roast sliced thin is pink
and juicy and makes delicious sup
per with some palatable condiment
1t Is best, however, to save it till the
next day, as even the most appetizing
dish is not relished as much If served
twice on the same day, says What.To-
Eat Only perfect slices should be
served cold. reserving the ragged bits
for other uses. These may be warmed
in the gravy with little chopped on
ion, and poured over split hot bis
cults. Or they may be made into de-
licious hash with potatoes and onion,
and sel,cd on slices of toast. Still
chopper with half the amount of
bread crumbs and a small onion. Add
the cold gravy and beaten egg. This
may either be nodded into small. fiat
cakes and fried, or baked in loaf to
be served with tomato gravy. A sim
pie but palatable salad may be made
by chopping fine some of the bits. add
ing an equal amount of chopped eel
cry ard a little onion; make a dress
ing OF vinegar and made mustard.
Serve on lettuce leaf garnished with
hard-boiled eggs. cut in quarters
lengthwise.
Thaye is no more delicious or di-
gestible meat than a rare beef roast.
II properly cooked, and each successive
warming over" may be made a de-
light.-Prairie Farmer.
The Grit-advocate., 1906-06-22
THE BACKYARD PROBLEM.
First the Soil Must Receive Attea-
ton, Then Cover Unsightiy Fence
with Lovely VineA.

The first gardening problem to
tackle il an ordinary back yard is
the soil, and it is generally lie last
10 receive honest attention and
square Gea! 1t is proDabiy full u
briclpats and other builLers rubbish
and almost devoid OF available pl. mt
food.
The first year or two part Of The
garden allowance snDuld surely be put
into compost, which should be tn >r-
ough!y mixed with the soil when 1t
is spaded. Don't give up the uOst
stubborn. sour-looking soil. IL it viii
grow a pig weed the chances are that
1t will grow something more desir-
able. The finer the soil is made the
better. Wood ashes, lime and manure
Will all help the soil in texture as we'll
as In the line of plant food.
Next. the fence and ugly outbu,ld Id
ings must be hidden. Vines will do
this. The rear elevation of the house
deserves the same careful treatment.
o. the permanent vines Boston ivy is
best for stone and brick. Virginia
Creeper for wood WiStaria is eUei-
lent for great cities but seldom il
ever. blooms there Its foliage IS
worth the cost. 1t needs iron rods ior
support.
Annual vines of many sorts will
cover the fences the first year or SO
and pay their way in cut flowers.
Nasturtiums. scarlet runners. wild Gu
cumbers, morning glories, are all good
and cost little. There are more seeds
In some packets than you can use.
Divide with your neighbors. Halls
honeysuckle can be grown from seed
If necessary for economy's sake. but
nursery-grown plants give quicker re-
suits. They eventually climb high on
verandas and will make beautiful
hedges if they have framework OF
woven wire fencing. Their white and
straw colored blossoms make fragrant
and graceful table decorations.
WILHELM MILLER.
The Grit-advocate., 1906-06-22
A SALAD AND A PICNIC.
W ater Cress Plain and in a Salad
Pertinent Points on Picnic
Refreshments.

A subscriber asks how to serve VA
te. cess plain and in combination
SD ..d. II plain, wash well and chill!
sp.:Ikie with olive oil and yinera
a.. i season with salt and pepper to
TASTE. combined with nuts, crosses
arc delicious; wash and arrange in e
circle on Il plate; inside have peeled
anG sliced English walnuts, and serve
VIII mayonnaise; celery with this
Is very nice.
Hacedolne means a mixture, so 4
salad prepared of variety of cold,
cooked Neseta bles, dressed with oil and
vinegar, is macedoine String beans.
as parasus tips. lima beans, beets, car
IGas' potatoes, may all be used in such
Il .alad.
AS picnic days VIII soon be here, l
give some suggestions for the baskets.
IL Is mistake to carry a great mix
trfe for the picnic luncheon; it is
true everybody is hungry; but some
otherwise perfectly delicious things to
eat are entirely ont of place on these
occasions. Strawberries, for example.
are better omitted; layer cake, jelIies
'i'"I al nut perfectly HTDl, SlrupS and
pies and custards just as good things
are to be much more easily carried
without disastrous results.
All sorts of sandwiches may be pre-
pared the night before and wrapped
In damp napkins: roast chicken
makes fine eating. and should be dis
tointed for convenience, as should the
1Iied, also: cold meats sliced, olives
In sealed bottles, pickles and butter
IN Jelly glasses with tight-fitting
covers, radishes in tin pail with ice
around them, lemons, uncut, milk in
corked bottles, also in pals, with tee:
Whole tomatoes in ice, bottles of cold
tea. etc. Small biscuit broken open
aid huttered while hot taste good; but
tered bread sandwiches, plain, are usu-
ally favored. as others are apt to Gre
ate too much thirst Claret or any
sour wine Is good with cracked ice and
81 are the pleasant root beer and GIN
ger ales.
Provide the paper napkins by tho
Gross; they cost almost nothing. can
DC thrown away, and answer many
purposes. Salt and pepper shakers are
the best, and mayonnaise should be
IN giass.-St. Louis lObe-Democrat.
The Grit-advocate., 1906-06-22

prove her taste, and we, too, go In for
handmade lawn tie with embroidered
collar. The lingerie tie is much smart
er than the usual silk tie: it should
be narrow, may be edged with a bit
of real lace or may be scalloped, have
a buttonholed edge.
We do not see, in the rage of the
ling erie blouse with its permanent COL
lar. so many fancy stocks as formerly.
TIL; separate stocks are those for wear
with the tailored waist, elaborate ones
There are separate chemisettes and
cuSs to wear with guimpe dresses,
which continue in favor. Cuffs are
very deep. the chemisette is ornament
ed back as well as fore for so many
frocks to-day are cut low or with V
back and front.
Green silk gloves give touch of YER
dency to the streets, are accompanl-
ments of not few costumes. Usually
they are of silk, and always match
some trimming of the costume. girdle
or foliage adorned hat They are
rather fetching, look cool and pretty
with light summer gowns Some green
parasols are abroad considerable green
is used for trimming. Pongee and
tussah coaching parasos remain in
favor. and they are so smart one does
not wonder they hold their own so
we'll. Speaking of green gloves, it may
be they are worn because nothing else
is to be had-long gloves have become
SO expensive. in such demand. the
dealers say to the manufacturers:
Send anything. anything" Every
body wears short sleeves, everybody
wants long gloves.
Suede belts the color of the dress
lead for street wear. Yesterday we no
ticed a neat brown costume-and over
in Paris brown. though rather a warm.
dull color for summer. is the thing
the belt shaped suede that seemed a
very part of skirt and blouse The
skirt was light weight wool and
fitted the girlish form perfectly, but
without accentuation of the figure.
The blouse was brown pongee made
full back and front and with full
sleeves coming just to the elbow. The
hat was one Of those coquettish tur-
bans that this season is responsible
for it was all black, the gloves were
black, the low shoes a dull black.
ELLEN OsMONDE.
The Grit-advocate., 1906-06-22
iSaIAD DANE FASHIONS 4 S
Ia MD DEGREES KWA
7"Ieo~<=>~~@
BY ELLEN OSMOND wan
BY ELLEN OSMOND

The sheer black waist is a novelty
thar is meeting with much approval
:hifons and nets well to the fore The
vogue OF the black voile suit makes
the demand for the thin black waist
tho costume idea continuing to rule
walst and skirt of the same color. We
also see an increase in the number of
sin1ler black blouses, a liking for the
shir.-waist of black China silk and
even the golf shirt appearing in this
material and color.
Back and white effects, both in cot
ton and silk, meet with favor at the
prss,ant, the magpie combination again
In style. The combination is noticed
In stripes and checks and polka dots.
snAs' feature of the day. Some ex
ceedlngly smart costumes In black and
white are seen, and some beautiful
halS. AS a rule this conjunction of
coIors is effective and becoming. white
has softening tendency and touch
Of black generally refines and softens
harsh outline and uncertain COM
plexion.
White serge suits are trim and de-
cidedly chic these days, made with a
severe plainness that gives refresh
Ing after the over elaboration SO often
seen In summer. SO much cheap ready
made f1nery then on display. And the
white linen suits are even more at
tractive. There are soft white wool
hats to wear with the white suits,
come with scarcely any trimming at
all. In millinery now we find this
contrast, flowers piled on flowers, and
uext door a hat with nothing on it
save single rose. Some Of the hats
are quite bare on one side, on the 9TH
er there is massed a perfect tower OF
trimming. This gives in not a few
cases decided jauntiness that is
pleasing. but we must say it is only
the youthful, iaunty face that can
stand such headgear.
With the present fashions one may
easily make up an evening costume out
Of pieces gathered from box and bag.
Our illustration pictures gown con-
I'll acted of various materials and hav-
tnE points that mark it modish. There
b simulated jacket OF lace. the
aoinces are of shaded pink chiffon
although other material might be used
the lighter shade at the top. The
foundation is an old white silk dress,
which has been we'll cleaned and fresE-
ensd. Little circlets of black velvet
rib0on give the touch of black SO
fashionable. In the corsage some
loug-stemn:ed pink posies with plenty
The Grit-advocate., 1906-06-22
WAYS OF COOKING LAMB.
4 Few Recipes Approved BY Our EGG
Esh Cousins, with Lamb Pie
as Matter of Course.

Stuffed Breast Of Lamb-Take one
or two berasts Of lamb according to
the quantity required: put it whole
into warE, water. and boil gently for
ore-half hour, remove to dish, then
lake out as many Of the bcnts and
pieces of gristie as possible. spread
che meat quite fat. then set aside to
get cold. Make stuffing with bread
crumbs. chopped parsley, finely
ni,ced sweet herbs. and little
chopped lemon peel; season with pep
DC" and salt. bind with an egg Put
'he stuffing on the boned side OF the
lamb. rol! up tightly, and fasten with
small skewers: place In baking-tin.
sprinkle flour over and bake one hour
Braised Shoulder OF Lamb.-Bone a
shoulder of lamb. cut of the knuckle.
season well with pepper and salt.
sprinkle with -four and little mixed
sweet herbs. Roll up tightly. and bind
with tape. or fix with email skewers.
put into fireproof earthen dish with
cover. with 1t put about one ounce
butter. and cook for about 20 minutes.
Cut up in slices two shallots. two on
ions and two carrots, add to the meat
with a Tablespoonful Of chopped pars-
icy. and bunch OF sweet herbs: near
ty cover with stock. then set in the
oven. covering closely, and cook for
two hours. Remove the meat to a hot
dish. take off the tape. strain the
gravy over. and serve very hot. A
dish Of tomatoes baked In bread
crumbs is nice vegetable to serve
with this dish
Lamb Pie.-Middle Of the neck Of
lamb with just about two chops Of
the best end is used for this pie. Put
1t In warm water. and stew gently for
ane-half hour: there should only be
enough water just to cover 1t; divide
tie meat in convenient size pieces, re-
move as much bone as possible. dip
each piece of meat in -four. then sprin-
kle with pepper and salt, and very
little chopped parsley; cut up two
Sleeps kidneys in quarters, dip In
flour, arrange them with the lamb in
E. pie-dish, nearly fill the dish with
the gravy the meat was boiled in,
and from which the fat sould have
l'een removed; cover with short
crust, and bake in moderate oven
for one and one-half hours.
Stewed Neck of Lamb with Peat
Cut up two-pound neck of lamb into
convenient size pieces. put them in
u stewpan with a breakfastcupful Of
green peas, a small lettuce cut in
pieces, six or eight green onions.
Cover with cold water, then stew very
gently for one and one-half hours.
About 20 minutes before serving. a
few more peas may be added at the
same time. with salt and pepper to
taste Serve on very hot dish.
Cold Roast Lamb Minced.-Cut the
cold meat into small dice, boil the
homes and all the rough pieces in a
little water for one and one-t1alf
hours with chopped-up onion.
Strain this gravy into a clean sauce
pan. add little mushroom ketchup
and seasoning to taste. Put in the
neat, keep it on the stove for one-half
kour but do not let it actually boil,
or the meat will harden. Serve on a
hot dish surrounded by sippets of thin
toast
The Grit-advocate., 1906-06-22

own ren. When a game is over pris-
oners may be exchanged. if both play
err SO desire.
The Pyramid" is another good
game, says the Peoples Home Journal,
in which one boy is selected as bank
err" another becoming banker" in
turn, after each game. A ring about
four or five feet in diameter is drawn,
and the banker places in it at the be-
ginning of the game four marbles.
three close together and the fourth on
top of them, to form the pyramid.
Each player takes shot, in turn.
from point agreed upon outside the
circle, and whoever hits the yramid
can have as many marbles as he
knocks out of the ring, his turn con-
tinuing until he fails to knocn one
outside.
II any player fails to hit the pyramid
he must give a marble to the banker
then in charge of the ring. When all
the marbles are out of the ring a new
game begins, with another banker,
who, in turn. supplies the four marbles
for the pyramid.
Order OF turns may be agreed upon
as in the ring game, as it might hap
pen that only one would have chance
to shoot under a certain banker. If he
were expert enough to konck Ill four
marbles out of the ring at one turn.
The Grit-advocate., 1906-06-22
SOME NEW MARBLE GAMES
Suitable for Indoors When the
Weather Will Not Permit
of Outdoor Play.

An indoor game of marbles is good
thing for rainy day, when outdoor
sport is impossible. There is the bat
tie game. for instance, which is full of
possibilities. In its simpler form it IS
played by two boys. each using the
same number of marbles. which repre-
sent the soldiers.
The two boys sit on the floor at op-
posite sides Of the room. 80 that the
seams in the carpet or the cracks in
the wooden floor run to their right
and left The seam or line nearest the
middle Of the room forms the enemys
line to both players. The line next
to that. on each side is the dead line.
Each player may place his marbles as
he chooses between the enemys line
and his own dead line
One marble is selected as shaip-
shooter and is used by the two play
ers alternately, each Of whom tries to
shoot his opponents men beyond their
dead line. All men so driven beyond
the dead line, either directly by the
shooter or by being struck by another
marble, are dead" and the player
who first kills his opponents men is
the winner of the battle"
The hand must never be advanced
beyond the dead line in shooting; and
If, by accident, a player hits one of his
own men and drives him beyond the
enemys line into his opponents field
that man becomes a prisoner and may
be placed by the opponent among his
The Grit-advocate., 1906-06-22
EGGPLANT RECIPES.
There Is No More Tender Vegets bic
Nor More Toothsome When
Properly Prepared.

EGGPLANT WITH ONIONS Cut
an eggplant into thin slices length
wise; dust over with salt, and let re-
main until the bitter liquor is drawn
out. Then place in a frying-pan with
olive oil and butter, whichever pre-
ferred, and brown over a brisk fire
Take them out of the pan and lay
them at the bottom of the baking dish
Peel four medium-sized onions. CIT
them in slices and put them in the
frying-pan; add more butter if re-
quired. and fry until Drowned. Lay
the onions over the eggplant, season
with salt and three teaspoonsful Of
sugar, pour in one teacupful of water
and half that quantity of vinegar, and
set the pan over a slow fire. When the
moisture is nearly all absorbed, ar
range the eggplant and onions on a
hot dish and serve.
BROILED EGGPLANT.-Peel the
plant and cut into half-inch slices, roll
In -four, put into a pan which has al
ready been supplied with melted but
ter or sweet oil if preferred. Let broil.
turning as needed. for five minutes
Take off and serve with gill Of
maitre d'hotel sauce.
EGGPLANT FRITTERS.-Boil in
salted water favored with a little
lemon juice; when tender, skin, drain
and mash into pulp. To every pint
Of pulp use a half breakfast cup of
-four. beat up and add two we'll beaten
eggs; season with salt and pepper to
taste. Shape into any form chosen,
and drop in boiling fat, and fry both
sides until brown.
BOILED EGGPLANTS. - Remove
the skin, cut into moderate sized
pieces, put into saucepan of boiling
water, pinch of salt. little parsley and
an onion. Boil until tender. Prepare
sauce as follows: Place one ounce of
butter into small ste wpan with one
third of Il tablespoonful of flour and
mix it over the fire. then stir in a
small bottle OF catsup and keep on
stirring until 1t boils. season with salt
and pepper. When cooked drain the
water off and serve with the sauce
FRIED WITH CHEESE.-Peel the
plant. cut into quarters lengthwise,
scoop out the seeds and cut into con-
venient lengths. Rub garlic over the
stewpan and put in a large lump of
butter. melt it. then lay in the strip,
of eggplant, season with salt and pep
per. and small quantity of nutmeg.
grated Parmesan cheese and more but :,
ter If necessary. When quite tender
turn the eggplant into hot dish an /
garnish with buttered toast.-N. \
World
The Grit-advocate., 1906-06-22
Rough Time Of It. for the Apache
Pappooses i'll Everyday
Life.

" an odd scene in the region OF the
Rockies, San Francisco writer says:
Leaning against wagons and build
ings are dozens of little baskets with
baby Apaches sucking their fists
therein. The baskets are of the regu-
lar Indian style, and the poor babies
are strapped and laced into them
tight and snug.
Some squaws hang their baskets to
the saddle-hOrn, when not carried on
their backs, because IL they are left
standing on the ground the dogs go
round aud lick the babies faces much
to the little ones discomfort.
One rather frisky pony. with a
baby on the horn OF his saddle, wan
ders from the bunch and Is imme-
diately surrounded by crowd OF
dogs. Their barking starts him TO trot
AID with a Shrek the mother rushes
from her place In the line 10 catch
hixa Blu. The pony doesn'. van. tr
The Grit-advocate., 1906-06-22
A Home-Made Merry-Co-Round

parts OF the whirl The diagram shows
just how these small swings may be
arranged. although there are many
scheme ty which the same result may
he obtained.
Now, for elaboration of the whir', 50
that il may have a holiday appearance.
says the Chicago lnter-Ocean. bar
rel from the grocer's can be p AGED
over the pin in the center of the board
and festooned with bunting and flags.
It will turn with the plank. and gives
fine suggestion of spinning. whirl-
ing color. More flags can he stuck in
the plank wherever they will not in
terfere with Its free action or the oc-
cupants of the swings.
An additional feature can be made
by driving two more posts. smaller
The Grit-advocate., 1906-06-22
Two Ears and Ore Mouth.

The teacher told the children how
wise man once said that we have
only one mouth and two ears so that
we may listen and hear twice as much
as we speak. Afterward. to see how
much of the instruction was renem-
bered. she asked:
why is it that we have two ears
and only one mouth. Frances?"
Because we would not have room
in our face for two mouths and we
would look too crooked II we had only
one ear"
mo; that is not the reason. You
know. do you. Rosie?'
Yes, ma'am. So that what we hear
may go in one ear and out of the 9TH
er.'-Chicago Daily News.
The Grit-advocate., 1906-06-22
A Correct Diagnosis,

Gecrse-Eh? You got engaged las,
night, Gus. my old. my dear trienc.
tell me how you did it.
Gus-Really, hardly know myself.
Couldn't help it. Just like falling
downstairs. was on the edge of ~
proposal, she gave me push, ana
there | was engaged.
We'll, l haven't had any such ex-
perience. Every time try to start, my
knees knock together, and my teeth
CHATTER. and my tongue cleaves to the
roof OF my mouth. I've tried dozen
times to pop the question to Miss De
Pink, and slumped every time
And did she let you slump?'
Yes"
you are courting the wrong girl
N. Y. Weekly.