davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1906-09-10
Culinary Hints.

For inmemCrial ages men have made
wine but the unfermented juice Of tho
crane has Deen little used until recent
years. While Il may be had readily from
all grocers and drug stores, f very
much Of 81 is needed during the year II
is well 10 put it up at home. This IS not
difficult work FOR it is only necessary
10 extract the juice by gentle pressure,
and then 10 sterilize il by scaldlng fl so
that IL will keep when sealed in air-tghr
bottles or glass Jars such as are used
for all canned fruit and preserves.
A simple nome method is as follows
Pick over and wash the grapes, rejecting
all imperfect ones, and removing tho
stems. ANY green grapes should be re'
taIned. however, for the partly ripe
cranes give a t3rtness desired for many
uses for which grape juice may be de-
signed as well as the customary bever-
age. often il may De used for pudding
sauce. frappe and even Jelly IL is quite
easv 10 can grape juice without any
sugar. Of course) and convert IL into de-
IicIous Jelly In the winter by following
the usual method of jelly making IL
saves the bother OF long rows of glasses
TO be covered and watched. for il can
be made from time 20 time. The work
rs far more agreeable than in summer
then. too. one may save the graIe crop
if q hastv summer trip prevents the
ureparatiou when the grapes are ripen-
ing. For lnvaIlds only the ripest and
sweetest grapes may be selected, 20 be
bottled separately and labeled accord
ingly.
Add water 10 the grapes and stew
them until the rich liquid may be strain
cd from the pulp. Reheat it and bottle
IL in good glass-topped jars Fiji them
10 overfiowing. just as YOU do any cam
ned fruit, and seal them at once tight.
The patent-stcppered bottles used FOR
retailing beer are very convenient. since
an one has TO do is TO pull down the
lever and as readily can the bottle be
opeued 20 serve the imprisoned richness
OF the vine clusters,
In Europe the very green grapes
nruned from the overloaded vines are
used for the making Of sour grape
fuice 10 replace vinegar and lemon juice
In salads and sauces requiring an acid Oi
the kind Americans, however. waste
so many better things that sucn a by
word product as sour grapes IS neveh
considered
The Washington times., 1906-09-10
SWeaferS Axe in Vogue

There are so many chinks in the
wardrobe that the sweater fills, and
fills TO perfection, that the cause OF
reason of its vogue is not far to seek.
As are all other departments OF the
wardrobe, it is the handmade article
that sets the pace for all the rest, and
many a wcrllbag and wOrlt-basket this
season has held long knitting needles
and balls of worsted instead Of the
usual embroidery frame and bunch of
Colored embroidery silks Books giving
directions as 10 the making Of sweaters
after several different stitches and de
signs are in great demand. and since
they are 10 be had as low as a dime
or a quarter. there is no eXcuse-save
only the potent one of lack of time
for the omission of smart hand-knit
sweater from the autumn outfit The
coat shape has well-nigh ousted all
others from the field. This is as might
be expected, for since the sweater is
relied upon 10 take the place of a coat
during country residence. the coat shape
naturally suggests itself TO the mind
of tne maker. A shorter sleeve than
heretofore. ana the absence OF the deep
collar or neCkhand mark the latest pat
terms and il goes without saying that
the eternal fitness of things demands
that only short walking skirt be worn
with the sweater OF today.
The Washington times., 1906-09-10

MENU NO. e.
Egg Outlets Cream Sauce
Celery Sandwiches
Stuffed Tomato salad
Fancy Cakes Frothed Chocolate
The sweetbreads named on the first
menu are to be soaked In cold water,
changing often, until they look white;
then drop into boiling salted water and
parbou gently for twenty minutes; drain
and drop in cold water until chilled.
For each pair make a sauce with one
level tablespoonful each of butter and
-four. a dash OF cayenne, a quarter on
teaspoouful Of salt a dash Of celery
salt. one-quarter Of a Cupful of cream
and veal stock When smoothly thick
sued add one truffe chopped fine, six
chopped mushrooms. and the sweet
breads cut in dice. Stand over hot
water until the meat is Rot or until "a
moment before serving. Take of. stir
in one we'll beaten egg and ten drops
OF lemon Juice Have ready either
cooked Swedish timbale cases or some
plain paper cases. Dip the edge of each
case in unbeaten white Of egg. then In
finely chopped parsley. FIJI the cases
and put a tiny pinch OF the parsley on
the center OF each.
To make the Tsarina cream soak one
quarter Of a package Of geiatine IN four
tablespoonfuls of cold water and stand
over the Kettle until dissolved. Whip
one pint OF thick sweet cream 70 solid
frOth after coloring it with green color
ing Stir lightly into the frothy mass
three tablespo0nfuls of sifted powdered
sugar and strain in the gelatine (slight-
Iv cooled Stir frequently but very
FrrF4f Vrrha hpEfnE ken
add gradually four tableSpoontuls or
sherry, one teaspOOnIul or vanilla ana
One-half OF "A cupful OF blanched and
chopDed almonds. Turn INTO individual
fancy serving cups and over the top Of
each sprinkle a mixture made up OF
equal proportions OF finely chopped
blanched pistachio nuts and coarse
granulated sugar
for each person five large oysters. Chop
fine some bIanched celery, have ready
some fine bread crumbs. Break an egg
in a saucer, add a teaspOOnful Of warm
water and beat just enough to mix.
Rinse the oysters and dry on q cloth.
Dip each in the egg, roll IN crumbs, and
arrange in individual ramekins or
shells, sprinkling each oyster with salt.
pepper and a little chopped celery.
over the top pour one generous table
sDOOnfuI OF cream. sprinkle with a few
buttered crumbs. Bake twelve minutes
in a very quick oven
Figs in cream are delicious; they
must be prepared the day before Pull
meatv bag figs apart, wash, then soak
over night IN cold water. Simmer in a
double boiler with Just enough water
10 cover until plump and tender. For
each pound Of figs add half cupful of
sugar and a teaspOonful Of vanilla,
cover and draw back where they Will
simply keep hot for an hour. Transfer
the rigs to a dish. boil the syrup until
thick and rich Take of and when cool
add four tablespOonfuls OF sherry and
"A teaspoonful more of vanilla and pour
over the figs. Serve beaped with
whipped cream.
The orange cream on the third menu
is new and delicious. Soak a half
The Washington times., 1906-09-10
Speed G1apeS.

Choose the choicest punches Of grapes
those not too ripe and which have no
bruised ones among them. Make a sirup
of vinegar and sugar IN the proportion
Of one pound of sugar for each pound
Of grapes and one pint of vinegar 10
each four pounds of sugar. Add 10 it
two teaspoOnfuls each OF cinnamon and
allspice. one Jessp0oufuI OF cloves and
One-half teaspOOnful each of mace and
salt. Drop the lunches Of grapes. which
have been washed and allowed 10 dry.
into the boiling sirup and allow them
10 remain in IL for five minutes. remove
and boil down the sirup. then pour il
over the grapes. The sirup should be
poured of and boiled down for three sue
Cesstve mornings. when the grapes NAV
be covered with parafin paper and set
away
The Washington times., 1906-09-10
Pudding Sauces.

The first four recipes for sweet
sauces are given IN the Golden Age
Cook Book and viii come as a relief
after the "regula ti0n" sauces.
To make fruit sauce, put a cupful of
Eranulated sugar in saucepan. pour
over Il two and one-half cupfuls OF
boiling water, let it boil q few minutes.
then add fWo heaping tablespoonfuls Of
butter. two even teaspooufuls OF corn
starch. rubbed TO a paste with a little
cold water, then add a cupful Of canned
fruit or a glass Of any kind Of fruit
OF jelly and the juice Of a lemon Press
through a fine sieye and serve with frit-
ters or pUddings. For fresh fruit sauce
follow the above recipe. using a cupful
of pure juice of the fruit desired and
che Juice OF either a half or a whole
lemon.
Southern Sauce is made by beating
four tablespoonfuls Of brown sugar with
two tablesDOOnfuls Of butter 10 a cream,
then add the well-beaten yolks Of two
eggs and set the bowl in a pan OF hor
water on the stove and stir until thick.
then add a glass of sherry, stir well,
and il is ready 10 serve.
For maple syrup sauce takle One-half
a pound of maple sugar dissolved ia half
a Cupful of cream OF rich milk. tr CO.
latter Is used add a teaspOonful OF
butter.
To make banana sauce, rub two ba-
nanas through a fine sieve. Put One-half
cupful of granuiated sugar in sauce
pan with one cupful of boiling water,
add the banana pulp 10 IL, let II come
20 a boil and kim, II necessary. Run
heaping tablespoonful OF butter with
half a tablespoonful Of -four, stir into II
a little OF the liquid, and then add 10
that in the saucepan; add the juice
and grated rind Of half a lemon and
serve.
A delicious sauce is made by beating
the white of one egg 10 a Ssin frOth
Add Onr heaping tablespoonful Of gram
reaches. cut in half-inch slices. Flavor
with one tablespoonful of sherry ana
a few drops of vanilla, and serve cold.
A wei known and widely popular hot
sauce is made by beating one egg very
light, to which Is added one cup or
granulated sugar, withs continued beat
ing. Add one tablespoonful OF boiline
water, beat well and place the bowl in
the top OF boiling tea kettle. Beat fire.
gueutly and let cook about fifteen min
utes. Flavor with sherry, vaAilla OF
lemon and serve hot
Another delicious sauce is ale a.
follows, Put one cup OF water IN
saucepan and let come 10 a boil. Beat
the yol6 Of one egg with One-half a cup
OF sugar and stir into the boiling water,
and let cook slowly until creamy. Flavor
70 taste and serve not. Milk may be
substituted for water, but extreme
care should be taken that the sauce
shall not curdIe.
To make old-fashiOned hard sauce.
cream togethe- one cup of sugar, one
tablespoonful of butter and one table
spoonful Of cream or rich milk. Flavor
with grated nutmeg and sherry.
The Washington times., 1906-09-10
CARD PARTY REFRESHMENTS
By CoRNELIA C. BEDFORD.

package OF grauulated geIatlne in a
half cupfUl OF cold water. SCald a pint
OF milk pour il over the yolks OF hve
eggs beaten until light with the grated
rind Of an orange and one Cupful Of
sugar. Cook and stir until like GUS
tard. Take OF, add the gelatine. stir
until dissolved and strain. When cool
add the strained juice of Eve oranges
When thickeulng add a pint OF cream
whipped 10 a solid froIh When very
thick heap in paper cases. just before
serving sprinkle with yellow hun
dreds and thousands"
The egg outlets need first q very
thick sauce made with Oue-Quarter Of a
cupful OF butter. tWO-thiTds Of a cup
ful Of -four, and one pint OF milk
Season with ten drops OF onion juice
n teaspOnful OF salt, Oue-third Of tea
spoonful OF white pepper. a dash Of
cayenne and two tablespOonfuls Of
chopped parsley. Stir into this six
hard boiled eggs cut fine. turn ou a
creased dish and set away until cold
and firm Mold in outlets, dip each in
an egg and fine dry bread crumbs and
Try golden brown I'm smoking hot deep
fat Drain well on soft paper and stick
tuft OF parsley I'm the bone end of
each outlet.
The Washington times., 1906-09-10
THINGS TO REMEMBER IN
SELECTING YOUR FALL GOWN
Every Woman Must Remember Her Figure and
Be Sure to Dress to Suit 1t.

thing decides it; the smoothness OF her
neck. II II is round and smooth, Il Is
very probable that she viii oOk better
iu this than any other way of dressing
the neck IF her face is too elongated
she must avoid all long. thin effects,
like stringy four-in-hands and deep
pointed yOEes. These bring about all
the bad lines in her face. If her neck
IS too short she does not want 10 wear
high collar. On the other hand,
woman with long neck will ruin the
effect Of the best gown by q collar that
is too short and is not sufficiently bOned
She should never make the mistake Of
having collars that are too large az the
top.
II IS no longer necessary for the TAN
woman to avoid stripes or straight
INES. Everything depends on hnT figure.
Also watch the effect Of different belts
on the lines Of the waist. Try q dozen
u necessary before selecting one thar
has the proper curve No matter what
the style, adopt the belt that shows of
your figure TO It's best advantage
bon Z wear Eton Jackets when your
length OF limb is out of proportion 20
the length from waist 10 neck. Don
wear long -hrge-qUarter coat II your
hips are too flat and without curve.
Also avoid skirts that Coutne the full
ness below tha edge of corset when :he
Mrs are slight. Never make the mis-
take Of wearing a blouse that is very
fun at the waist line when there is too
little bust TO support it.
Don't pull a blouse down "s6ln-tight''
when the bust is very large
These are only a few general suE-
EestiOns that really have more to do
with lines Of figures than the choosing
of any particular style 90 adept. but j.
is not possible To give any such help.
Every one must be her own judge.
And every one can if she will Only
realize tho Importance Of this decision.
Before buying your fall clothes. then.
take yourself in hand and get an mdi-
VjdUaI style OF your own. Then don't
let any one move YOU from fJ.
The Washington times., 1906-09-10

OF some things one may be sure-that
a little woman does not want 10 adopt
a style that makes her look shorter.
Strange to say. it is not necessary for
her 20 avoid all trimming, as we used
TO think.
Indeed, some of the most becoming
frocks she can wear are those that
show great deal Of trimming. But
it should az be up and down and not
around and around. She can wear tiny
checks and some striped materials.
She should avoid deep yokes tnat
shorten The line from waist TO neck.
Short skirts are usually becoming TO
her. Large hats are often well chosen
by her. and are far more becoming to
her than small ones
She should not go in for the two strict
tailored effects unless she is very sure
she can wear them.
Above an she does not want to eXag-
gerate the length OF her waist line TO
make her look out of proportion. This
she too often does I'm the mistaken idea
that it gives her height
She should take the mirror into her
confidence and decide once and for all
whether her figure demands the severe
or the picturesque style. on these two
hang her chance.
The tall woman has other things to
think about She usually looks her best
fn the severe style. Much depends.
however. on how she holds herself A
dropping dgure-One that viii not show
or To advantage any of the styles that
tailOTs delight in-had better choose
something else She wants a style that
viii not make her defects conspicuous.
She will know whether or not she can
Wea- a stlm linen collar only one
The Washington times., 1906-09-10
A Popular Knockabouf Rig.

Rompers viii be worn again by small
girls and boys this fall. They will be
made of fiannelette to be sufficiently
warm when the children play out Of
doors on cool days. The costumes, con-
sisting OF a loose blouse and wide
bloOmers, are now as much q part Of
girls wardrobe as an afternoon frock,
and comparatively few children whose
mothers believe In comfort for their lit
tie ones romp in dresses nowadays.
Skirts are always in the way that is.
with youngsters who sit on the fOor or
ground most of the time. and without
them there is more freedom for these
little folk who ike to be able 70 kick,
run, and jump with as little ileon-
Venience as boys.
The Washington times., 1906-09-10
HONE IT'S PROBLEMS AND INTERESTS
&8sNONTANHS go@
INQUIRY COLUMN

Letters to t-s Y oman'c inquiry Colu. N
are invited. %hey should be addressed
TO Editor WOms1's Inquiry Column,
Washi gtOn Times, and should reach
the Office before Saturday to insure
an answer tie following week. Each
letter must bear th~ full and eoIc,t
signature and rhs address of ths
sender, not for publication, bpt
me-eiv as an evidence of good faiti.
Unsigned letters will be ignored.
The Washington times., 1906-09-10

BrldSe, whist, and the various card
games are 50 much in vogue nowadays
rha; new dishes. favOrs. etc, are eager
~ sought for by women who belong 20
card clubs meeting at private houses.
Here are several menus, more OF less
elaborate. from which one may choose.
MENU NO. J.
SWeetbreaGs Ia MephistO
Finger Rolls Coffee
Tsarlna Cream.
MENU NO. .
oyster DuNelles Finger Rolls
Chicken Salad
Figs in Cream Cake Coffee
MENU NO. g
Mushrooms In Cases
SWeetbread salad Cheese Fingers
Orange Cream
Coffee
The Washington times., 1906-09-10

O
being
A
which outlined by curved
O the
inserted bands Of val lac= The
elbuW with f-I Of the yaenc ccnnes
girde OF 10 iu
and 20 be
The Washington times., 1906-09-10
Nnman.s Innuirv Column:

Editor WOman's Inquiry Column;
have been going with a young man
for about a half a year and we think
great deal Of each other. Now / told
him a falsehood and he found il out
and wrote me a letter and mas not been
down u my house since What sVould
be advisable for me 10 dO2 MISS &.
The Washington times., 1906-09-10
Household Helps.

II a little boiling water Is added to the
sweet milk used in making biscuits it
viii be found that less shortening is
necessary and the result just as good.
Every kitchen outfit should have
measuring glass that is marked TO meas
ure teaspoonfuls. tablespOonfuls and
eills as well as halves. thirds, and quar-
teTs.
Water in which rice has been boiled
may be used for starching old lace,
choice haudkerchiefs. etc. Il gives a
soIt and dainty stiffness which adds a
eharm 10 their appearance.
When YOU are short of oil in your
lamps pour water I'm TO fill The oil will
Ioal on top Of the water and may be
burned as long as there is any left.
ut some salt IN the bottom or your
lamps The light will be much brighter.
cotton OF linen goods IN delicate col
ofs, no matter how fast the color, will
looA laucu aIJer a few Washings. but
can be made 20 look Ike new by using a
solution of dye OF the same. color as the
garment just as YOU use bluing BY
EetuHs an assortment of cOlOrs-red
blue. orange-dissolvinE them and put
Liis e- ItelH aN%y III bottles. tightly cork
ed. They VIII be always ready for use
Few or many drops of red viii make
different shades of pink: orange will
make delicate champagne to buff and
by iudicious mixing you can get other
colors, as req and blue viii make Iaven-
der and other shades. Try it Cotton
1aces can be dyed beautifully in This y,-ax,
To match any shade w
When finely chopped nuts are needed
for salads, or sandwiches. run the n1,ts
through the meat chopper
Have a pair of sharp scissors handy &,
the kitchen for trimming bacon and ham
rind. skinning fowls and trimming green
vegetables for salads,
The Washington times., 1906-09-10

Editor Womau's Inquiry Column.
VIII YOU please publish the address OF
school or schools where they teach
steuography or tgpewriting by mail2
There are seyeraf correspondence
schools in Washington which teach
sten0graphy and typewTitiug by mail. /
cannot give YOU the address OF any or
them il the column, but II you send
stamped envelope ! shall be glad 10
answer you by mail.
Please give me a recipe for making
butterscOtch candy. DAISY.
Wet a pound OF brown sugar with
cupfuI of water into which IwO table
spoousfuls of vinegar have been
stirred Put into an agate saucepan.
Cook for ten minutes, add four table
suo0ufuls Of butter and boil until
drop hardeus iu cold water. Pour into
large buttered tins, and as IL coOls.
mark OF into squares.
Can You give me good remedy for
freckIes2 ] am very much dishgured
with them since returning from my va
cation. FRECkLED.
I am giving YOU the formula for Dr
ShOemaker's bleach for freckles and
brown spots.
Bichlorlde Of mercury In coarse pow
der. s grains witch hazel. . ounces;
rUsewater, D ounces.
Agitate until "a solution is formed
Mop over the affected parts. Keep out
Of the way OF ignorant persons and
children.
The Washington times., 1906-09-10

The only thing for you to do is to
write 10 HIM and apologize for your
nffnnen-
The Washington times., 1906-09-10

For a rough and ready suit there
should be two plain cOlored French
flannel blouses and one of a plaid of a
combination harmoniging with the skirt,
The Washington times., 1906-09-10

is Ia
knife pats beck
bottoa
bodice ae front and shoulder cloth
8 a
" L----L- Lorlo-el ML11 bands
The Washington times., 1906-09-10
fry Column.

Editor Woman's Inquiry Column;
a. Can YOU please tell me how 10
clean red table clOth2 II has black
spots I'm IT,
90 And please tell me what will make
hair grow and how often 10 wash the
hair. MISS II. II.
ID Put ir I'm the tub and wash II. II
it is a Kitchen table cloth
80 The following Is good stmulat-
ing hair tonic.
Violet ammonia, y ounce; Tectihsd
spirits, Z pint, sUblimed sulphur, 4
ounce. glyCeTine. ounces. phosphate
OF lime. 4 ounce. tinCture of CinChOna.
p ounce; tincture of cantharides. =
ounce.
Should this produce irritation Of the
skin reduce with the same bulk OF
elyccriue and water,
The hair should be shampoOed AT least
once q month.
The Washington times., 1906-09-10

One authority advises three blouses
Of varying shades for every plain col
ored skirt for autumn. For a dressieT
suit for afternoon the three blouses
might be. one OF chiffon valvet, another
OF crepe de chine or taffeta, and the
third of lace.
The Washington times., 1906-09-10

The tennis skirt should be two inches
from the ground. and for serious work
a good four inches is an excellent
length. A tennis blouse. or, indeed, any
sporting blouse. should never open
down the back, for fear IL may become
dlsarranged and be awkward TO reach.
\ pocket and secure fastening between
waist and skirt should be provided.
The Washington times., 1906-09-10

Soft wool serges, rich in tone. MAKE
good, serviceable frocks when cool days
come. In a dark wine color wool
serge trimmed with black braid and
crocheted buttons is pretty for young
girls school dress. HeTringbone serges,
skirts. and boleros are popular for coun-
try wear
The Washington times., 1906-09-10
NofeS on Fashions.

Stripes are IN demand for fall. both
in ribbons and dress materials
All the new Paris dresses show some
thing In the nature Of a shoulder cape
OF bOlerO with cape over the sleeves.
This is worn over a blouse or thin
frock, and the idea IS taking at once
for cooler days. It IS not so warm as
regular jacket or coat, and being sleeve
less except for the small caps. does not
iniure the sleeves Of the dainty frock
NTH which N IS worn.
The Washington times., 1906-09-10

When finely chopped nuts are needed
FOR salads, or sandwiches. run the ,1,ts
through the meat chopper
The Washington times., 1906-09-10

Water I'm which rice has been boiled
may be used for starching old lace,
choice handkerchiefs etc. Il gives
soft and dainty stiffness which adds
charm 20 their appearance.
The Washington times., 1906-09-10

Have a pair of sharp scissors handy f.,
the kitchen for trimming bacon and ham
rind. skinning fowls and trimming green
vegetables for salads.
The Washington times., 1906-09-10

Please give me a recipe for making
butterscotch candy. DAISY
The Washington times., 1906-09-10

II a little boiling water is added to the
sweet milk used I'm making biscuits it
will be found that less shortening is
necessary and the result just as good.
Newport daily independent., 1906-01-30
Skates at I. D. Prices.

Don't forget the New Edison at the Palace Jewelry Store.
 Now on display, handsomest line of valentines in town at Pal ace Jewelry Store. b7
 Martin Bros. carry the finest line of canned vegetables and fruit in Newport. Try them. .92
 Watch our ads for the most extraordinary offer ever pub lished. Palace Jewelry Store. For sale or trade for town property, my residence in East Newport. Mrs. Alice Stephens If.
 Martin Bros. are sole agents for Golden Gate and Bakers Steel Coffee, finest coffee grown.
 Attorney c. T. Burns, w. l. Smith and J. R. Rice of Black Rock attended circuit court in Newport Tuesday.
 want your business and will try to please you. Fresh and cured meats of all kinds. fish in season. at H. A. Stiles.
 An important meeting of the Daughters of the Confectionery. will be held with Mrs. 0. D. Watson, Wednesday afternoon. Every member is urged to be present.
 We hear of ways and ways but we believe in the way we follow which is the best way. Try our way when your delicate silks and other fine garments and fla brics need cleaning. dyeing, pressing, etc. Newport Dye and Cleaning Works. 32 btf