davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-08-25

In previous letters l have told you
about the schools for lacemaking and
for training the peasant girls for house
servants. There are altogether eighteen
schools for servants and forty-three
schools for lacemaking and embroidery.
besides crochet work. knitting and weav-
ing. I observe in the annual report of
the board concerning the domestic
training schools this sentence:
The pupils can very easily find situa-
tions in this country as domestic servants.
and il is q mistake to suppose that the
greater portion Of them go to America
after the course of training
The following liable shows the amounts
of money expended in this benevolent
work by the congested districts board
since its organization in 1891 up to last
Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-08-25
HOTEL DR@@N1@l@,

Ocean end South Carolina ave: best location
center Of all attractions: elevator: large cool
rooms EN- suite with private baths: fine porches:
orchestra: capacity 400 Special Sept and Oct.
rates. $40 TO $3.50 weekly. Open all year.
Booklet. w r SHAW
au2 GOT 10
The Washington times., 1908-03-01
The New Designs IN
Chatting Dishes

The newest chatting dishes are fur
Eished with tray 10 match and 4 screen
that curves three-quarters Of the way
around the fame. Some of them are
of cut glass when the set is of gold or
silver; others are of ordinary plate glass
when the dish Is nickel. copper or brass.
The screens protect the lamp from va
grant droughts. and they hasten the
cooking OF the dish so much that the
hungry guests do not become impatient
Most attractive sets are shown this
year made of brass and trimmed, as
IL were. with a plated band of copper.
The colors OF the TWO metals combine
well. and the set is handsOmer than
those made of plain brass, which is
really too yellow for the purpose
Some nickel sets are bound in copper.
too. and they are so durable that il is
quite worth while 10 iTvest in one.
A few screens for brass ChafnS dishes
are made entirely of the same metal
beaten as the Cairo finger bowls are A,
and, while they are very handsome.
they rather tend TO exclude the COM
pany from the rites OF rabbit making.
The Washington times., 1908-03-01
Airy Homes

once a real estate agent, in going
over the LIST of seashore houses with
a prospective renter. pointed out the
cottages and their locations. and de-
scribed them as airy" small" and
'stuffy." Needless TO say, those des-
ignated as "stuRy'' were avoided.
Why should any house be stuffy?
Every one knows what the term
means, although in words it is indie
scribabie; Yet some houses are Unmis-
takably so, and once having acquired
the stigma, il takes refuTnishlng and
a general renOVating 10 remove il.
Careful study of the matter has
proved that it is entirely owing TO tas
airing of the beds, improperly aired
rooms, and rooms where ali the clothes
OF the sleeping places have not regu-
larly bee. removed are always ''stuffy''
and il takes but q short time for &c
to impregnate the whole house
Each separate blanket and sheet
should be taken of. shaken and laid
spread out on the chairs; the window
cupied for a fun half hour Tais done.
the house remains fresh clean and
healthfUl- Il is peculiar fact. but
nevertheless true that m1ny house
details. while, really, such things
should be included in the first lessons
for keeping a house
The same rule applies TO personal
belongings Many women. IN speaking
Of another. viii say: She is careless:
when she lakes OF her dress she never
hangs j. IN the closet Nor should
she; that is not carelessness: 1t IS the
essence of good care All wearing
apparel needs fresh. cool air before be-
ing placed among other garments: and
the woman who takes off her things
hat. veil, coat or sl<irt-whan she has
come into the house and Immediately
puts them away. never has fresh
Things, no matter how many daily
baths, she may take.
The Washington times., 1908-03-01
Easy Way to Clean
Silver

Cleaning the silver is always the bane
Of housewives When il must be per
sonally dom, they conjure up pictures
Of themselves bathed in patent soap
suds or covered with gritty powder, while
the silver lies in front OF them caked
with the drying cleanser" After the
painful operation of wiping each piece,
il must be polished with cloths and
brushes, then washed and polished
again.
Few women seem to realize that by
putting the silver in an aluminium pan
full of cold water and bringing it 70
a boil. the stains viii disappear and
the cherished heirlooms VIII come out
of the bath as good as new, requiring
only drying with a soft cloth TO finish
the process. By using this method,
other work may be done about the
house while the silver cleans itself with
ont further trouble. Needless to add,
for large pieces large pans must be pro-
vided. so that the water viii cover
them; but even an outlay in aluminium.
expensive as it is. viii pay for Itself
with he money saved on soaps and
pOwd
The Washington times., 1908-03-01
Big ZaT BalHzg E0H.

IN Y fishman never has cold
M storage FISH," a man said
to me the other day. You
know, most of the fsh
dealers get their wares from the cold
storage plants where they have been
packed down for months. but my mer-
chant has only the fresh fish. and that
is why 1 always patronize him and
never go anywhere else"
1 did not question my friends state
ment or his good faith, but ] cherished
doubts OF that hshman's veracity. If
the truth were told without gliding. /
believe If would he found that there
is not a fish merchant in any of our
big cities who does not carry "a stock of
cold-st0raEe fish. There may be among
these some freshly caught varieties. but
the majority are those which have been
conserved by freezing-if by nothing
worsel
The opinion as TO the leaIthfulness of
the cOld-storage foods aries widely.
Some authorities condemn them Unre-
sevedly. Others grant the disadvau-
tages of eating fish which have been
frozen an indefinite length OF time. but
claim that not all are uHwhOlesome 10
every. eater. and that the benefits of
change of diet outweigh the harm Of an
occasional case of ptomaine poisoning,
Az sensible persons agree. however. on
at least two points. that the fish should
be purchased always FROM a trustworthy
salesman and that the varieties should
be chosen which viii best bear transpor-
tation and long keeping The firm
fiesled. solid fish are not so likely TO
suffer by either Of these processes as the
more delicate kinds,
Holding fast TO these principles, il is
safe to have fish on the table at more or
less regular intervals. In the LenJen
season they viii appear more rather
than less. and the special attention
which is given TO the fish supply at this
time acts as a certain guarantee of Jhc
excellence Of most Of the hnny tribe. It
The Washington times., 1908-03-01

be fairly begun. The freless box takes
il up at that point and holds it in
definitely. 1t carries on the Boiling
and roasting along the line at which
it found il.
Secondly, your buckets are not
tightly closed, o. there would be no
smell OF steaming hay. My first eX-
Deriments were made with much ruder
materials than those at your com
mand. L was in the country, when a
letter from your courteous consulting
chemist opened the ball. I construct
ed a stove of a packing box, flled it
with hay. followed spaces for my COW
cred pals. and when a wooden cover
was fitted TO the box, shutting in the
hot kettles, an old comfortable" was
wrapped about the whole. / cooked
oatmeal for fifteen minutes on the
range. after preparing Il, as usual, and
rammed Il e cover tightly down upon
this 10 exclude air and retain heat.
The porridge was perfectly cooked in
the morning and very hot.
The second test was upon certain
hard pears. intended Tor canning. They
were rejected because of their tough
ness. II could do no harm to risk
them in the cause of culinary science.
They were pared ana halved. set over
the fire in enough water to cover them
tbarely) and brought slowly TO a boil.
This boil was kept up for ten min
utes before the kettle which had a
tight cover, was plunged into the hay
hollow. Top and comfortable were ar
ranged as before In the morning. the
pears were so tender that a straw
went 20 their hearts. and almost trans
lucent. 1 added sugar to taste. set
them over tie FIRE for fifteen minutes,
The Washington times., 1908-03-01
RAzz Boz1a.

them IN a dripping pan which has been
rubbed with onion and well buttersd-
The steaks should be lightly sailed and
Feppered before putting them in the pan,
and should then be spTinISied with a few
drops OF onion juice and finely minced
parsley. a little lemon juice, and have
bit Of butter-about half teaspoon
ful-laId on each. Cover ana bake half
an hour. uncover and brown lightly.
Halbut Is especially good served in
this way, but any good frm white FISH
may be used.
FISH OUTLETS
Make a little rich drawn butter, mix
ing it In the proportions given for sauce
above, but doubling your quantity OF
butter and using water for the liquid.
Into this stir faxed nsh of any kind
baked, broiled, or boiled-usiug about
three cups of the fish 10 one cup OF the
sauce. Spread on a wide plate or dish
10 cool When stiff II may be cut or
with the hands nodded into outlets.
There are outlet forms or cutters. made
Of tin, that come for shaping the fish as
you desire. Dip eacn cut!et first IN
crumbs. sailed and peppered then IN
egg beaten up with a tablespoonful OF
cold water, and then in the crumbs
again. Set in a cool place for half an
hour. at least. drop into boiling tat and
fry brown
This same mixture may be shaped
into croquettes. Garnisn with parsley
and II a white fish is used a tomato
sauce is a good addition.
The Washington times., 1908-03-01

ance with your request 1 refer the
query respecting syrrp to the Southern
matrOn who used the term.
One word Of mOtheTly counsel as TO
the twenty-one meals per diem II you
had to cook for one person. you would
set the table and spread il with foo1
lust the same. 1t is as easy to ccoh
for three as for one, and, except that
YOU must peel a few more vegetables
and bread a few more chops, as easy
II get a meal for seven as for three
Turn the other end Of the tele COPE
and minimize your tasks After all, We
get but one drop of rain at u time. and
we live but one minute at a time, and
no two duties can be crammed into the
same minute. Take life in detail. and
do not look beyond the business Of the
present hour and the day that now is,
That is Gods wcrb-not ours,
The Washington times., 1908-03-01
Cream Cones.

I see in the Exchange several requests
for the recipe for ice cream cones, or
fairy gingerbread. Herewith please
find a formula:
Half a cupful of butter, one cup Of
sugar. half a cupful of milk, one and
seven-efE hths OF a cup Of flour, one
teaspoonful Of ginger
Cream the butter and add sugar grad
ually, then the milk very slowly. Sift
the ground ginger with the -four and
combine the two mixtures. Spread very
thin with a broad-bladed knife upon an
Inverted dripping ran. Bake IN a mod
crate oven. When baked. cut the sheet
into squares and. while still hot, roll
into cones. If they are allowed 10 cool
they viii crisp, and you cannot roll
them.
, Watch carefully while the sheet is
The Washington times., 1908-03-01

for some llrtle novelty in the prepara-
ton of food which w.ii stimulate the
languid appeutes Of those of their
household. Few are the palates which
are not jaded by spring time and which
viii not welcome any change from the
everyday ways of cooking familiar food.
COD WITH OYSTERS.
Boil small, solid piece Of cod. put
ting It over the fire in boiling sailed
water. When it is done take it from the
fire and fake it up with a fork. Make
a thick sauce in the proportion OF a ia
blespoonful each of flour and of butter
to a cup ct liquid. The liquid should
The Washington times., 1908-03-01
FAMII, MEALS
FOR A WEEK
Sunday


BREAKFAST.
Grapefruit rice boiled in milk and
eaten with cream. fish balls. pOpOyers.
toast. tea, and coffee
LUNCHEON.
Cold tongue IA leftover, lettuce and
cauliflower, salad with nayonnaiss
dressing "a leftover. baked beans. with
tomato sauce "a leftover. thin brown
bread and butter. crackers and cheese
charlotte russo, cocoa.
DINNER.
Tomato and okra soup. roast beef.
baked macaFoni, white onions dreamed,
canned peach pie with cream, black
coffee.
The Washington times., 1908-03-01

/. To make chocolate creams:
Beat the white of an egg light with
a t~aspOonful Of confectioneT's sugar.
AZ a teaspOOnful Of vanilla and,
gry ally, enough confectioner's sugar
to enable you TO roll the mixture into
balls. It should be very smooth and
the balls be about as large as small
marbles. Lay upon a pan or board
until firm and coat them with this
preparation; Melt sweetened chocolate
In a double boiler. TransfX each
marble with long pin or Tooth
pick and dip iuJc the chocolate. roll
ing II about until thoroughly coated.
Spread upon waxed pc per to dry.
. In writing to me address me in
care Of this paper. The letters are not
opened until they reach my hands.
The Washington times., 1908-03-01
A Big Problem.

/ have seven in my family. That
means twenty-one meals eaten in one
DAY and 147 per week! The figures ut
terly discourage me. To get a whole
some variety of food involves more
thought than the actual physical labor.
Ples Sc let me have the mincemeat
recipe which came TO you from your
reat-iyrandmother.
IN the recipe FOR eggless gingerbread
The Washington times., 1908-03-01

II you can catch one alive bedaub
him with liquid TAR and lei him go.
lie VIII clear the premises of his
brethren
Smear the holes by which they enter
the house ana rooms with a mixture
OF tar and red pepper. I have known
this method to succeed when ali others
failed. The tar sticks to their fur, and
IS peculiarly obnoxious to them and to
mice.
The Washington times., 1908-03-01
Thursday.

BREAKFAST
Oranges. bacon and fried aDDles, gra-
ham gems, toast. tea and coffee.
LUNCHEON.
Nince OF liver on toast e. leftover,
creamed carrots left over. baked sweet
potatoes, pancakes and sugar. tea.
DINNER.
Julieuno SOUP. mutton chops on cas-
SeTOle. green peas, Jerusalem artichokes,
boiled rice. tapioca pudding with cream
sauce. black coffee
The Washington times., 1908-03-01
Friday

BREAKFAST
Oranges. cereal and cream, clam frit-
Crs, sally lunu, toast, tea and coffee
LUNCHEON.
Halihut steak stewed potatoes to-
matO toast. fruit and nut salad. crack
eTs and cheese. cream pUffs, tea.
DINNER.
Oyster soup. smothered chicken. rice
crcquettes "a leftover, satisfy fritteTs,
rice and raisin pudding. black coffee.
The Washington times., 1908-03-01

contributed by a Southerner. / read:
"One pint of good syrup" Does she
mean the light syrup. or the heavy
such as sorghum or New Orleans mo-
iasses? NJ b. (Urbana, I'D.
The family recipe for mincemeat was
printed a week or two ago in cOmpli-
The Washington times., 1908-03-01

Wednesday.
pREAKEhCT

BREAKFAST
Fruit cereal and cream. bacon and
fried mush. griddle cakes and maple
syrup. toast, tea. and coffee.
LUNCHEON.
Stew o. rabbits and macaroni "a left
over. sreWed tomatoes, stuffed pOta-
toes, lettuce salad crackers and cheese,
bread pudding. tea.
DINNER
Bean and tomato SCUM "a leftover.
larded Calfs liver. fried potato cakes
Geft over from Tuesday. creamed car
rots. baked apple dumplings with wine
sauce black coffee.
The Washington times., 1908-03-01
Saturday.
BREAKFAST.

Oranges. nlush and cream. cheese ONE
let quick biscuits, toast. tea and coffee.
LUNCHEON.
Dreamed halibut q leftover. fried
mush "a Ieft-Over), hashed potatoes
Drowned, bananas and cream with
sponge cake, tea
DINNER.
Clear soup "A la Russo. chicken and
oyster pie (paEtly a leftover, string
beans, whipped potato. cup custards and
layer cake, black coffee
The Washington times., 1908-03-01
~ BHmonlzg Scales.

be half milk. half oyster HqU2r- Cook
the butter and four smooth 5irst, and
then pour the liquid upOn them and stir
until the cause is smooth and thick.
The quantity required will depend upon
the amount OF FISH used For two cups
Of this. faxed. a generous cupfuI Of the
sauce VIII serve.
Stir the faxed FISH into the sauce, put
over the FIRE. and let all become hot
through When this point is reached
add a, half pint Of raw oysters and cook
for about three minutes, or Untn they
plump and rUnle. Season 10 taste with
salt and pepper. and serve at once.
Haiibut is excellent thus prepared,
and this is also an admirable way TO
cook salt cod. using this just as you
would the fresh fish, except that it
should be submitted 10 a preliminary
soaking.
FISH N kNCHOvY SAUCE
Make an anc1ovy sauCe b. cooking
together a tablespoonful each Of butter
and -four and adding TO them tea
spoonful of auchovy paste. Pour on this
a cupfuI OF milk and stir until your
sauce is thick, and then add the fish
as directed in preceding recipe. Anchovy
sauce thus made is also very good with
any boiled fish.
BAKED BOILED FISH
To many palates plain boiled FISH is
unpleasing. It may be robbed OF the
pecuIiar haver Of boiled fish by putting
il over the IRE IN boiling sailed water,
cooking until nearly done, and then
draining +. and transferring IL 10 bak-
ing pan. Brush it over with -four and
make half an hour. bGsting we'll with
butter first, and then with the dripping
The Washington times., 1908-03-01
:: :: THE HOUSEMOTHERS' EXCHANGE :: ::

baking, and turn the pan frequently,
that IL may be evenly cooked ali over.
! hope inquirers will not be discour-
aged by the word gingerbread" It
viii be found better than confectioners'
cones"
FLORENCE B. C. (Chicago)
The Washington times., 1908-03-01

ard canned them. Months afterward
they were eaten with cream and We're
pronounced delicious.
1 should be glad to hear Of other
successes-or failures.
The Washington times., 1908-03-01

Unless there are spots that Rave gone
through TO the wrong side Of the cloth,
why clean it at all. beyond brushing it
well? If there are grease spots, wash
them out with soap and water and
sponge what has been the right side
with pure alcohol. Do not touch what
IS TO be the. right side. All stuns take
dirt more readily after they have been
cleaned than when the surface has not
beer abraded by scrubbing.
The Washington times., 1908-03-01
Getting Rid of Rats.

VIII you help me to get rid Of rats?
/ have tried various poisons without
success. NJ. T. (Chicago).
The Washington times., 1908-03-01
Cleaning a BrOadclOth skirt.

Kindly advise me as to the best way
IF cleaning a broadcloth skirt Of good
quality that is 10 be tur1-ed and made
over. INQUIRER CWausau, Wis.,
The Washington times., 1908-03-01

would be a pity TO cut fish altogether
from the bill of fare ct any season. If
for no other reason than because Of
their value as pleasing articles Of diet.
But in those seasons of the year. when
the warm. languid days are upon us.
FISH are OF benefit IN other than appe-
tizing grounds. They are lighter than
meat. less heating TO the system and
make less Of a tax upon the digestive
0rgans-granted always that one can eat
them at an
Caution Required.
For il must be acknowledged. even by
the most ardent advocate Of fish, that
they do not suit some constitutions. I
have known persons who were poisoned
By ashland this not because Of any
fault. In the freshness OF the fish. since
iI would he eaten by every other mem
Der OF The family and produce no evil
effects except upon the one uulucky
wight ID whom il was deadly. The
fact once clearly established that fish
is uuwhoIesome to any one, II is safer
for him 10 fight shy of IL thereafter.
Never mind IF once I'm Il while it may
produce no evil effects: it is safer to
take no chances. unless the eater be
one Of those who finds enough enjoy
ment in any article OF food TO run the
risk o. possible illness for the sake or
the pleasures of the palate. 1 confess
frankly that 1 DO not belong 20 that
school Once any article Of food has
played me .he shabby trick Of disagree
ing with IRE, and J am convinced be
yOna pcradventure that this thing and
this alone is responsible for my indis-
rosltion-I have done with il, II may
be for others. but it is not for me!
All of. which does not mean that there
are not myriads Of persons who can eat
fish with enjoyment and with entire
immunity from unpleasant effects. For
their benefit / append the following
recipes-for them and for the sake Of
those who are constantly on the search
The Washington times., 1908-03-01

Tuesday.
8REAKFAST


BHEA = EAsI-
Malaga grapes. hominy and cream.
dreaded scallOps, corn bread, toast, tea
and coffee.
LUNCHEON.
Savory stew Of beef "a feft-over),
sweet potatoes saute "a leftover, hon.
inv PUDDING "a leftover, baked chOco-
late custards. cake. tea.
DINNER
Bean soup with croutons, brown tric-
assoc Of rabbits. spinach. mashed p0-
tatoes, queen of puddings. black coffee.
The Washington times., 1908-03-01

= HAVE well-made box of fair size.
1t is solidly packed with hay, and
then lined with cambria The
buckets fit in Derfectls'. and are
covered with a hay PAD. The lid is
hinged and clamped down by hooks.
The whole affair is a close imitation OF
the "hreless cookers" on the market.
Ii Is not a success! It is a help, /
grant. 1 put beans, oatmeal corned
beef, etc, in at night. after heatins
them thoroughly. They are hot all
through When 1 open the box in the
morning a strong odor Of steaming hay
greets me- I take out the vessels. and
cook them until noon 10 get them done.
To me it SENS that food prepared in
the freiess cooker is thoroughly soaked,
but not cooked. It tastes and smells
soaked, until IL has been we'll cooked on
the stove The buckets are still hot in
the morning, but the food is steamed
only.
According TO your article which I
have Just read, / am in the wrong
somewhere. Is there an especial ashes
tos lining? Is the stove" made of cot
ton, wool or hay2
PUZZLED HOUSEMOTHER.
Burlington, Iowa.
AS yours IS the first tale of failure
with the hreless stove that has
reached me, I am Constrained to look
closely into the circumstances as re-
ported by you.
one or two defects in your process
are apparent TO me- II is not enough
to make the contents OF the pals or
buckets thoroughly hot before they are
buried in the hay. They should be
hooked for ten minutes or more, on
e range. The work Of cooking should
The Washington times., 1908-03-01

Recipe for Chocolate Creams.
Please tell me how to make chocolate
creams.
Also, how to address you when I
would ask advice.
L. Z. w. Plainfield. n. j..
The Washington times., 1908-03-01
Monday
IUNCHEON.

Oranges. cereal and cream, bacon and
eggs, French rolls (warmed). toast, tea
a nd eoffaa
The Washington times., 1908-03-01

ana Gomez.
LUNCHEON.
BaTbecued ham baked Irish potatoes,
Scotch cones. warmed and buttered;
blanc mango, cream and cake, tea.
DINNER.
Yesterdays SCUM. beef g la mode
garnished with minced carrots and to-
matOes "a leftover. onion sOufle "a
left-oveF). baked and Drowned sweet pO-
tatOes, minCe pie, black coffee.
The Washington times., 1908-03-01

IN the pan until the surface Of the fish
is a pleasing brown. Dish the fish, add
to the liquor I'm the pan a tablespoonful
OF Drowned -four and pour on this half
cupfui If boiling water. Stir until
thick, season with salt. pepper, a tea
spoonful each Of mushroom or walnut
catsup and Of Worcestershire sauce. and
little kitchen bouquet Send 10 table
in q gravy boat
FISH STEAKS
Cut your FISH steaks about an inch
thick and four inches square, and lay