davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1909-08-12

line, then turn and make another row of stitching near the edge.
 Finishing the Skirt
 A mark for the depth of the stitch ing on each tuck (measuring from top of the skirt) and for the diagonal line across the tuck should be made before beginning the stitching, in order that all may correspond. There is slight difference In the manner of laying the tucks at the center-back seam. The first row of perforations Cor tack-threads) that indicate the fold-edge of the tuck nearest the piacket open eighths of an inch of the raw edge. The second tuck will be made in the same manner as the second in the other groups.
 Cut a straight piece of the material one and three-quarters of an inch wide and seam longer than the depth of the p1acket opening Seam 1t to the the inside of the skirt; fold it to make an underlap one-half inch wide. turn under the other edge three-eighths of an inch,. and hem 1t into the sewing of the first seam, turning the raw edges of this seam. so they will be concealed inside the r1nder1ap.
 Cut another straight strip of the ma telldl all HIGH dIlQ OIle-QudIlSI .WluS, seam it to the right-haild side of the placket opening turn under three-eighths of an inch and hem down the facing. Turn under tilree-eighths of an inch at each side and end of the belt. Gather the lower portion of the waist, fold the belt in half, to get the center-front, and pir 1t, at this point, to the center-front of the waist
 Finishing the Belt
 Pin the ends of the belt even with the hemmed edges of the back, and dis tribute the fulness, bringing the great est amounts across the center-front and at each side of the back Be certain that the underarm seams come directly opposite each other at both sides of the belt Baste the belt to the waist.
 There Is no fulness to be gathered in the top of the skirt, only sufficient to permit easing 1t into the belt, so 1t will not draw. Pin the center-front of the skirt to the center of the belt. Pin the right-hand side of the p1acket opening to the lower edge of the belt, the ede, of the opening one-half inch inside the end of the belt Pin the left-hand side in the same manner, but the one-ha1f inch underlap will extend to the end of the belt.
 Close the back of the waist with but on the left side and in position to hold over the other, in one-inch lap. Face the inside of the belt with a piece of the same nateTial, or lining. cut like the
The Bridgeport evening farmer., 1909-08-12
ther Dishes that Provoke
 and Make Eating a Pleasure

boiling water ready on the stove, slipping it in gently that it might remain whole and let 1t cook.
 Sometimes in an illness your invalid may have to be fed with a cooked yolls of egg, if, from the nature of the dis ease, the albumen of the white Is harm ful, and this Is the way you would prepare 1t, giving 1t more or less time, according to the way 1t IS to be served.
 I think one of the most useful dress ings, one which can be used for the greatest number of purposes, is the boiled dressing. It is as delicate as mayonnaise-which is supposed to be the queen of all the salad dressings Is made without oil, which pleases many persons who cannot teach themselves to like olive oil, and 1t is convenient for family use, as 1t will keep for a week or ten days, so is always in readi- ness in case of sudden company or other need.
 Boiled Dressing
 Beat the yolks of three eggs until they are light and thick; add one teaspoonful of dry mustard, two teaspoonfuls of salt, a speck of cayenne or paprika, two tablespoonfuls of sugar, two tablespoon fuls of melted butter, one cupful of cream, one-half a cupful of hot vinegar, and, lastly, the whites of eggs beaten stiff. Cook the mixture in a double boiler until it thickens, stirring well the meanwhile.
 It should be as smooth as cream, but thicker, about the consistency of boiled custard. Let it get thoroughly cold. pour into glass jars and cover, then put away in a cold place until you want to use it. This dressing was used on the baked-bean salad; also, in place of mayonnaise, on the tomato and shrimp salads shown in the. illustrations
 A tomato and lettuce salad is easily prepared. Peel the tomatoes and set them on the ice until serving-time talk fruit of uniform size Have the lettuce washed, dried and put to chill, and at luncheon or dinner-time make nest of crisp lettuce leaves on individual plates,
The Bridgeport evening farmer., 1909-08-12

Preserve the Flavor
 When preparing any given vegetable salad, the first care Is to preserve the freshness, the crispness and the flavor. To do this put the vegetables or herbs which you are to use into ice-water for at least an hour, then dry them very carefully, with soft towel or cloth, talk ing care not to bruise them.
 They should then be set on the ice until they are wanted for use. Have both the service and the individual plates very cold, and do not pour the dressing over them until you are ready to serve them In that way, and that only. you will have the salad as you want 1t
 First, the Dressing
 Of course the important feature of the salad is the dressing. Once the mys- tery of this Is solved, the whole art of salad<Inaking IS in your possession, and you marvel at its simplicity. "The dress ing of the salad should be saturated with oil, and seasoned with salt and pepper before the vinegar is added. It results from this process that there can never be too much vinegar, for, from the spe- cihc gravity of the vinegar compared with the oil, what Is more than useful will fall to the bottom of the bowl The salt should not be dissolved in the vine gar, hut in~ the oil by which means it is more equally distributed through the
 All this relates to the French dressing, which is most often used with the vege- table salads, both raw and cooked To make this dressing, you would use one saltspoonful of salt, one-half a saltspoon- ful of pepper, three teaspoonfuls of oil, quarter of teaspoonfu1 of onion j',ice and one tablespoonful of vinegar.
The Bridgeport evening farmer., 1909-08-12

Mix in the order given, adding the oil very slowly.
 This was the dressing which my young girl friend used for the asparagus salad and for the potato salad, which are shown in the illustrations on this page. Excellent Potato Salad
 Now for a potato salad which I know you will declare excellent.
 Cut three good-sized or six small cold boiled potatoes into thin slices; chop small onion into small pieces and mix with the potatoes; chop a few sprigs of parsley and two or three slices of cold boiled beets Put layer of potato and onion on cold platter, then sprinkle some of the chopped beet and parsley over \, add another layer of potato,
The Bridgeport evening farmer., 1909-08-12
A Simple Dress

Simple Dress
 There is no one style of dress that is prettier for girls everyday wear all the year round than the short-sleeve, round-neck model to be. worn with guirnpe. The one showrfSis unusual be- cause the yoke and upper part of the sleeve are cut in one and there is no shoulder seam. The front of the waist portion below the yoke is tucked in the center and at each side, the tucks each 'one-half inch deep. The dress used for the illustration was in the nine-year size, and the material was blue chambray. Fold the material lengthwise through the center, and cut the front of the waist, the yoke and the front gore of the skirt. Open the folded material and double 1t the other way-the fold straight across the goods at half its length, leaving it spread out its full width-and cut the remaining gores of the skirt, the backs of the waist and the under portions of the sleeves
 The Belt
 It is preferable to cut the belt with its length oeross the -n1ateriat btt as
The Bridgeport evening farmer., 1909-08-12
TOMATO SALAD
 WITH MAYONNAISE.

them we'll when she took them from the can, and drying them on a soft towel. Then she put them in a dish, poured over them some French dressing, and set them on the ice to chill. This she did about two hours before she wanted the salad.
 Shrimp Salad
 At the end of that time she lined a salad bowl with the crisp leaves of let tuce, and on the bottom of the dish she made a bed of shredded lettuce leaves This bed not only helps make the salad into symmetrical mound shape, but 1t holds whatever you may be using for your salad from the bottom of the dish, and keeps 1t from being softened by the thin dressing which settles there. You see the dressing, whether 1t be the boiled or the rnayonnaise, hquefes as soon as 1t Is mixed with vegetable or meat, no matter how stiff 1t is in itself
 After she had made the lettuce bed she put the shrimps onto 1t, mixed a few spoonfuls of the dressing with them, mounded them into shape and poured the dressing over them, and finished by add ing garnish of lettuce leaves.
 Lobster and Chicken Salad
 Had she been making a lobster salad she would have done 1t the same way, cutting the meat into dice, seasoning with French dressing and chilling for two hours or morey then arranging it precisely as she did the shrimps.
 If she had elected to make chicken salad, really one of the incest and most delicate in the list, she would have used a pint of cold roasted or boiled chicken, cut into small dice-shaped pieces, and half as much celery, cleaned and cut into thin pieces. These she would have mixed with French dressing. just as she did the shrimp salad, and set on
The Bridgeport evening farmer., 1909-08-12


 = generally wiser, when ordering, 10 give the bust and waist measure in addition to the age. Everyone knows how children of the same age differ in size, yet not everyone IS familiar with the model measurements of the different lges.
 The bust meas,ffe for a girl, or. the breast measure for a boy, IS taken in practically the same manner as the bust measure for a wonan's pattern The tape measure Is passed around the body close up under the arms and Tn a slightly raised line across the front. The waist meast1re is taken around the natural waist line, and the length from the un- der-arm to the bottom of the skirt, hold tng i'll at the waist.
 Importance of Bust Measure
 The length measure is the least i'm portant, as that may readily be adjusted, but If the bust measure does not nearly correspond with that of the figure be- ing fitted, there will be many difficulties to overcome before the garment can be finished satisfactorily The bust meas nre is most important, because if this has to be changed 1t necessitates alterations at the neck and shoulders and in all the upper portion of the waist.
 The waist measurement IS Of compare lively little importance when ordering ti1e pattern, but If one knows the waist measure that corresponds with each bust size, 1t Is simple matter to allow for a larger waist when cutting, or baste the seam "a little deeper for one that IS smaller
 Proportionate Measurements
 The scale of propo-tionate measure meEts for girls IS as follows:
The Bridgeport evening farmer., 1909-08-12

well as keeping IL at ll1c 11&NI temper ature.
 Holland Cheese Loaf
 Pare and shave potatoes in thin over tapping slices to line a buttered tin. Then arrange alternate layers of the potatoes, grated American cheese salted and peppered, and thinly sliced onion. Fill the mold up with sweet milk, cov- ering the top with layer of grated cheese and fine bread-crumbs and bake in a moderate oven for from one and half to two hours. Run knife about the sides of the mold and slip on warm dish when ready to serve.
 Dreamed Asparagus
 After cooking the vegetable, drain 1t free from water and arrange six stalks on toasted bread, thinly buttered. Then place tablespoonful of sauce on top and cover it with the sifted yolk of hard-boiled egg. For the sauce, place in saucepan two level tablespoonfu1s of butter and when melted stir into it two level tablespoonfuls of flour. When
The Bridgeport evening farmer., 1909-08-12

seam on this also, and stitch the join ing seam. Do not press it open, but turn both raw edges toward the center front.
 In material like gingham, perca1e or perforations that indicate the fold edges of tucks and sewing-lines may
 be marked by running coarse needle
 or pin through the center of the perfora-
 ton and into the material. When soft-hnish goods, that will not
 retain the pin-mark. is used, make a
The Bridgeport evening farmer., 1909-08-12

most washable goods are too narrow to permit cutting the belt in one piece, it will be necessary to cut it on the length of the material in order to avoid making seam in it. In cutting the front of the waist, the straight edge of the pat tern laid even with the lengthwise fold in the center of the material, 1t was found that the latter was not wide enough and it would be necessary to piece the front
 This might be done by simply joining a piece to make it the necessary width,
The Bridgeport evening farmer., 1909-08-12

Baked Bean Salad
 Do you know what a nice salad can be made from baked beans? Just put heaping spoonful on a lettuce leaf, pour boiled dressing over them, and you have one of the most inexpensive, and one of the most delicious salads you have ever tasted. That is, of course, supposing the famous New England dish
The Bridgeport evening farmer., 1909-08-12
HOUSEHOLD HINTS
One Way of Giving Money


 If you wish to give a child money, here Is one way of doing 1t that will surprise and amuse him. Change the money into half dollars or quarters and boil them thoroughly to preclude all possibility of microbes. Then make a paste of confectioner's sugar and melted chocolate, and spread 1t smoothly over each piece of money until 1t is entirely coated When these are thoroughly milk chocolate tablets and rearrange' them, alternating the real chocolate waters with the counterfeit ones. Do them up in the original package and present them to the youngster, and the chances are that he will regard them as one of the greatest jokes of his life. The same trick has been tried with sue cess on children of larger growth.
 Preparing Pans for Fruit Cake
 Heretofore I always buttered pans and lined with one or two and sometimes three tl1icknesses of buttered paper, without always obtaining the best re- suits. The outside was either Drowned too much or burnt, and consequently the fruit dried out Now line pans with a dough made as follows To one and one half breakfastcupful of flour, add one half teaspoonful of baking powder, rub in one quarter cupfu1 (good fneasure) of butter; wet with either milk or water sufficiently to enable to roll out Roll out little thicker than pie-crust, line bottom and sides of pan and keep enough for top of cake This crust sad-s heres to the cake, and if white icing Is desired very thin one will answer. Since using this crust I do not ice fruit cakes, and the appearance of cake is equal to an iced one, and much better.
The Bridgeport evening farmer., 1909-08-12

then over the top sprinkle the remainder of the beet and parsley, pour the dressing over 1t and set aside to cool
 If you want it to look particularly fine you may garnish it, as the girl did, with slices of beet cut in diamond shape, and between each point put sprfg of pars- ley, and put a finishing touch to 1t by boiling the yolk of an egg for twenty
The Bridgeport evening farmer., 1909-08-12
Using the Folk of Eggs

Using the Folk of Eggs
 Oh, yes. That is a good thing to know for more than one reason. She separated the white and yolk carefully, putting the white aside to use later !; then she put the yolk into saucepan of
The Bridgeport evening farmer., 1909-08-12

WHERE Is no more attractive
 dish for the table than a nicely
 prepared salad, especially when
 1t is prettily garnished. In the hot summer days the very sight of 1t is refreshing, and 1t compels appetite when one has given up the idea of eating for pleasure, and has, indeed, almost lost the desire for food. It is wholesome. as well as attractive, for everything is in season and at its best, and it really seems as though it was Natures own food for her children In the list of salads may be included all green vegetables which are eaten raw and dressed with oil, vinegar, salt and pepper, such as lettuce, cress, radishes, endive, celery, green mustard, cucumbers and young onions. The French say, you know, that you can make salad of any thing, and since nuts, fruits of all kinds, and even nasturtium blossoms and but tercups have been pressed into service, I guess they are right.
The Bridgeport evening farmer., 1909-08-12

the ice until serving time. She would have omitted the lettuce, because she had the celery, and after she had put the
The Bridgeport evening farmer., 1909-08-12

And now for the shrimp salad. The girl used two cans of shrimps, washing
The Bridgeport evening farmer., 1909-08-12

For ovcrcoats 'the breast measures should be inches larger than those in the scale.
The Bridgeport evening farmer., 1909-08-12
Length rln-
AOANo" - .
 AOe

For boys the proportions are slightly different, the boys measurements being
The Bridgeport evening farmer., 1909-08-12

well as keeping it at the right temper ature.
The Bridgeport evening farmer., 1909-08-12
THE EVER USEFUL
 CHILD'S DRESS
Plain and Practical Directions for Making the
 Handy Slip

\ LTHOUGH patterns for chil- N dren's clothing are designated
 by the age and not the size, 1t is = k feneraI1u wiser 1uher, nrderi1r
Evening star., 1909-06-18
GRGHEP CLEVELAND

larceny. The purpose of the evidence
was to prove that the alleged forged let
ter of Grover Cleveland which Branden-
burg sold to the New York Times last Au-
gust was typewriter more than month
after Mr.. Clevelands death.
Harry j. Humphrey. a typewriting ex-
pert, testified that he could recognize the
characteristics of any individual type
writer, and declared when shown the
copy Of the Cleveland article that 1t had
been written on the machine produced In
court yesterday Miss Lillian Bacon. a
stenographer, testified yesterday that she
had written the article at Brandenburg
dctation on the machine in question Au-
gust 10 last.
William c. Reick, managing director OF
the Times, identified the alleged forged
signature of Mr.. Cleveland as the one at
tached to the article when he had author
lied it's purchase from Brandenburg. In
accepting the article he had relied on the
genuineness of the signature. Branden-
burg had told him. he testified on cross
examination, that he (Brandenburg) had
written parts of the article, but that the
whole had been signed by Mr.. Cleveland.
Evening star., 1909-06-18
WHOLESALE MARKET REPORT

Quotations given below are for large
lots. Jobbers' prices are higher.
EGGS.-Nearby fresh Virginia, FL;
west Virginia and southwest Virginia.
81: Tennessee. 20.
BUTTER-Creamery. fancy. 26ka27
western firsts. 26a261a: seconds. 25a26
proce-5. fancy, 22a23; fair to good. 19a20
Store-packed, fresh TN.
CHEESE.-New York state factory.
new, large. 16a16h.
POULTRY.-Chicken, spring, 2Oa22
hens. per h.. Is: roosters, per h., 3:
keats. per lb., II; turkeys. hens. per H.,
IA; turkeys. toms. per lb, IA; ducks,
per lb., Sa10.
DRESSED POULTRY.-TIrkeys. 1oa17:
hens, choice, per h.. 17a1s: roosters.
per lb. 8; chickens, spring. per h..
25a3O; ducks. per h.. 10a12.
vEGETABLES.-Pot per bbl..
No. l, 2.75a3.5O northern, per bu, GOA
1.1O; new, per bbl., 3.O0a3.5O: yams. per
75a1.OO; onions. Texas. per crate, 1.25a
1.35; cabbages. per bbl.. 5Oa75;
eggplant, per crate, 1.25al.JO; SQUASH
per basket, 75a1.Oo: peas. per bhl.,
2.50a4.OO; corn. southern. per crate.
1.5oa1.7 70; beans. string. basket. 1.ooa
800; spinach, per bbl.. 5oa1.Oo; kale,
per bbL, 25a5O; lettuce. per basket.
25; tomatoes, per crate. 1.OOa2.Ou;
radishes. per 100. LOO; celsfy.
per bunch. 75ca1.0O; celery. Fla, per
crate, 1.75a2.5O; peppers, Fla. per car
rier. 1.OOa1.25: new beets. bunch. 3a5;
new carrots, per bunch, 3a4; rhubarb.
per doz.. 2Oa25.
GREEN FRUITS.-Apples. per bbt..
5.OOa7.OO; oranges, Fla, per box. 2.Oua
$50; oranges. Cal. per box, 250a3.5 20;
grape fruit. per crate, 4.O0a5.00; pine
n. 81 -
ries, per qt. 4a7: canteloupes, per
crate, 1.Oa3U0; watermelons. each. 25a
40: blackberries, per quart, Ja7; peaches
per carrier, 1.5oa2. 10.
HAY AND STRAW.-Hay. western.
40. /, 16.OOa16.50; No. 2, 14.5oa15.O0:
90 OOa24.0O; rye, machine thrash, 15.OOa
16 90; straw, wheat, per ton. 10.O0al1.OO:
straw, oat. per ton, 10.50a11.OO.
sEEDS.-Alsike, per bu.. 9.5Oa9. SO;
clover. per bu.. 6.50a6.75; timothy. pcr
bu.. 2.15a2.2o.
cwt, 5.5Oa6.Oo: medium. per cwt.. 4.00a
HOGS. per cwt.. gross. s5Oai.oO. Sheep.
per lb., 4a5; lambs. spring. choice, 3:
medium. 7h. Calves. choice. per lb..
s; medium. per h.. IN
REEF CUTS-Ribs, No. 1, Der Ii.
Der Del h., 10; No. 2. 8: No. 3. 8. Loins.
No No /. per ib.. IA; No. ?. Is: No. 5. ii.
Chucks. No. l. per lb.. Q; No. 9. 8; No.
8, q.
free Of burrs, per h., 33a35; wool, un-
washed, per lb.. 81. Hides, green
per lb., II: hides. dry. per lb.. 1Oa14
sneepskins. green. each, 75a1l5: calf
skins, green. each. 1.3Oa1.5O; dry lint
hides. per 10. 12a15; dry salted hides.
per H.. 12a14.
GRAIN.-Wheat, per bu.. I3Oa1 40
Corn shelled. per bu.. 84a9O: ear, psr
bbl., 4.4Oa4.65. Oats, western white, No.
:, per bu., 66a72; mixed, 62a64. Bran.
psr ton. 2S.O0a30.O0. Middling, per ton.
30 OOa32.OO.
Evening star., 1909-06-18
GRAY ACQUITTED.
Frees Bookkeeper Charged With
Forgery.

The jury which has to decide the guilt
or innocence of Oden B. Gray, former
bookkeeper of the Washington Loan and
Trust Company, charged with forgery,
retired at las o'clock this afternoon to
consider it's verdict.
Immediately after the noon recess JUS
tice Gould began his charge to the jury
He explained at length the difference
between direct testimony and circumstan
tial evidence, and told the jurors that the
law made no distinction between the two
kinds.
The difference between ordinary testi-
mony, when a witness is confined to the
facts and may not express IN opinion, and
opinion testimony as received from ex-
perts was explained by the court The
first kind. the court said, compels ac-
ceptance when undisputed while expert
testimony is open to rejection If it does
not meet with the opinion of the Jurors as
gathered from human experience.
At 3 O'Clock The jury came in and re-
turned d verdict of acquittal.
Evening star., 1909-06-18
DEATH DUE TO ACCIDENT.
Verdict Of Coroner's Jury in Case
Of Bentley MURRAY.

That the death Of Bentley Murray was
caused by an unavoidable accident was
the verdict brought In by the coroner's
jury yesterday after careful investiga-
ton OF the circumstances attending the
collision between a bicycle he was riding
and street car near 18th and B streets
southwest Tuesday afternoon. Mr.. Muir
ray died Tuesday night OF the injuries he
received.
The inquest was held at the morgue
and was presided over by Coroner Ram
sey Nevitt Eight witnesses were exam
ined, and the substance of their testimony
!, showed that Mr.. Murray rode into the
car and was knocked from his wheel by
the collision. and that the motorman did
all he could to avoid the accident. The
jury was out but few minutes and COM
pletely exonerated the motorman.
The funeral of Mr.. Murray was held
from the Metropolitan Baptist Church at
30 O. clock this afternoon. A large number
of family friends and members OF the
organizations to which Mr.. Murray be-
longed. among them the Association Of
Oldest Inhabitants. attended the funeral
Interment was at Rock Creek cemetery.
Evening star., 1909-06-18
DECLINES TO GET LICENSE.
Cigar Dealer Declares Taxation With.
ont REPRESENTATION Unlawful.

Declaring that ii is illegal 10 collect
taxes of any kind in the District of Co.
iumbia on the ground that taxation
without representation is tyranny, Ben
no Seibold. proprietor Of a store at 90l
18th street southeast. has declined to pay
sIo for a license to sell cigars.
OfffciaIs Of the assessors office declare
that II Mr.. Seibold persists in his deter
mination no: TO pay the license tax he
will be made defendant in the Police
court on a charge of selling cigars with
out a license. Mr.. Seibod contends that
the law is unconstitutional and that he
will fight. So a legal battle is promised
ITO win." declared Acting Assessor Ad-
arms today. he will have TO carry the
case TO the United States Supreme Court
and overturn the fundamental principles
Of the District government.