davidaulloa/AmericanStories huggingface dataset:
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09
FALL FASHIONS FOR THE
SCHOOL GIRL
Buying For Children

bits of trimming and lace. too small for
any other purpose, apparently, may oe
utilized in this way 1t is always best TO
have the guimpes of washable material
and if for any reason woolcn goods
seems more desirable. they should stili
be white Challis. albatross, serge, mo-
hair arc all washable
Simplicity the Keynote
Though simplicity should mark a
chIld's dresses, il is not necessary nor
even advisable that they be severe and
entirely un,rimmed Piping OF a con-
irastinp color on tuckS. bands and trim
ming edges will brighten UP a dress OF
the most sombcrly serviccablc color and
material The staple colors. like navy
and brown. do not so much require the
additional color touch, for even though
dark. they have a certain individuality .
but some Of the dark nondeScrlpt sort OF
mixed goods, that one would say are
too old for a child, may be lightened up
considerably by little Judicious trim-
ming,
Buttons arc very we'll liked as trim.
ming, and IN one OF the groups OF
school children attending a fashionable
New York school they arc shown on tnc
little tabs that relieve an otherwise Pia'n,
little dress Almost all OF the standard
wooden drcssgoods arc suitable tor
childrcn's dresses Cashmere is very
well liked and serge and mohair are. al
WAYS good There arc mixed Suitines
of worsted that wear well. and we have
several times mentioned Danish or Pop
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

A dignihcd creation. will make up, many
times. for lack of money. Skill, time
patience and intelligence devoted unset.
iishly to the good of the family must, If
appreciated, result in happiness and con-
tentmcnt
Garden as Good as Bank Account
a garden, however tiny, would be as
GOOD as j bank account Hall dozen
tomato plants, twice as many hills OF
beans. few short rows of carrots or
parsnips, border Of salad plants, or
even tiny square planted in potatoes,
will reduce expenses considerably or
add an otherwise impossible luxury. A
few hens or pair of pigeons arc worth
considering, as is also mushroom bed.
Where none of these is possible. the
only resource is in careful planning and
buying. The proteid foods, eggs and
meats, are all expensive, and yet they
must be served, at least occasionally
Perhaps once week one may have
meat, and naturally the cheaper, cuts
arc the only ones TO be considered: As
a rule, the one who must economizc IS
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

Many people seem to think that shoes
REQUIRE no special care, but no article OF
the wardrobe rewards one better toT care
than shoes 1t IS never wise to wear the
same pair successive days. The leather
seems TO need a rest, " so always try TO
keep two pairs for daily wear. AT
night, when taking of the pair worn
through the day, or when coming IN
from ut-of-doors and changing to
slippers. wipe them carefully with soft
cloth. taking especial pains to remove
the dust which has gathered at the seam,
where the uppers arc scwed on to the
solcs. Then Slip the shoe-trees IN, and
now the shoes are ready for the shoe-bag.
which | use in order to keep them Tree
from dust My shoe-bag has drop
curtain over it, which is useful IN ex-
cluding the dust and dirt, Every week.
after the first month or so. use an oil
polish which is warranted not TO crack
the leather. My shoes last me at least
one-third longer since | have adopted
this way Of taking care OF them. ana
look better during the last few weeks oil
their lives
TO AIR PILLOWS
Rip a corner about an inch or moro
open in feather pillows Insert a piece
OF rubber hose-pipe a few inches long,
first covering the exposed end OF the
tube with strong netting. Sew the
ticking firmly to it. and then hang all
day on the line. in the air. punching and
shaking many times during the day.
They will be light and fluffy, besides
being thoroughly aired and making them
sweet and clean.
TO SAVE STOPPING
A PAIR OF diminutive sawhorscs on
II which to elevate trunk when pack
ing is OF the greatest help in relieving
the strain OF ones back, and makes a
very acceptable part OF the guest-rooni
appointments.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

qucntly for the general health The
Turkish and Roman baths arc what are
recommended. The Turkish bath should
be given, so as TO make the pcrspira-
ion very free. This is what is sup
posed to carry off the fat In my opin-
ion, while the baths will keep down the
cannot accomplish much unless taken
too often and continued too long TO be
compatible with health.
To keep the skin healthy and to re-
move the outer layers OF the skin. soak
in hot bath. or take A cabinet bath or
or Turkish bath once 4 week; but
these taken only once a week will do
little in the way OF flesh reduction.
What VIII Massage Dol
used to pin my faith greatly on the
benefits that could be obtained By
means OF massage in removing fat, bu
| am OF the opinion that not only doc
massage as ordinarily given rot reduc,
the flesh. but tends rather to increase
IT. Massage 20 be OF use III lesscning tn
amount OF fat deposited IN the tissue
must be of the most vigorous kind. Th
fat deposit and the muscles under i
must be so meadcd and nodded tha
at first few can stand the mauling an,
tho pressure Many New York womei
with the spirit OF martyrs have submit
ted to the process. and their hips hav
melted away and the change has bee
wonderful
Not many who profess to give mas
sage have either tho strength or tn
. knowledge 10 give the only kind OF mas
sage that will attain the desired enc
The woman must be strong. for wit
r. the arms and vigor of wash-woma
she must attack the muscles. One wi
feel lame and worn out. as il after "a
!, king long and un5ccustomed horse
back ride, after such a massage, br
Just as. ono becomes accustomed TO III
horseback riding, so does one get use
10 this vigorous massage which. | rc
E peat is the only kind that will accom-
i plsh anything in flesh reduction
: The rubber rollers which come fc
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

particular kind OF soup
] think | am not wrong when ] say
that most Of us dislike to prepare vegc-
tables. and the reason IS that II stains
the hands. know this IS true, and
that black fingers arc not pretty when
you arc using them for dainticr work
than vegetable cooking. However, this
part of the work has to be done, and
you are not really truly cooking your
particular dish. unless you prepare every
part yourself, even the most disagree
able OF all
| Besides, with little care you can
| prevent the blackening of the fingers,
which is so much disliked The cause
OF the trouble is that the Juice which
comes from the vegetable turns black
from the action OF the acid on the steel,
and finally runs down to stain the hn-
gers; the safeguards. you will hnd, are
j damp cloth and small cutting board.
Keeping the Hands White
While pairing the vegetable it is ncces-
sary to hold it IN the hand, but it Is not
difficult to form the habit of pointing
the knife blade downward, so that the
| juice may run off at the point When
this is not possible, watch the knife
blade and when 1t has on it an accunu-
lation OF Juice wipe the blade on damp
cloth which you keep at hand. If yot
arc deft with your hands you will know
by instinct that you need not put dowr
tho vegetable you arc holding IN youi
other hand to do this but may simply
pass tho blade over tic cloth, turning
on both sides, and then begin your par
ing again, having lost hardly second.
In slicing. quartering and dicing vcse-
tables ii is not necessary. II you have a
small cutting board. to hold them in
your hand Steady them upon the
board, and Use the knife without touch
ing the blade In TINS way very little
juice comes in contact with the fingers.
Now for the Julicnne soup.
Pot Pourrl
For ono quart of the stock use pint
OF vegetables. one half a teaspoonful
of salt, and one-half a saltspooniul of
pepper. The seasoning may be added to
the stock, which is set upon the stove
10 heat Cut such vegetables as carrot
and turnip into Quarter-inch dice. Gut
celery into slices a quarter OF an inch
wide or you may use the tops of as
paragus, peas or small string beans IN
their season. Cook these dice in boiling
salted water until they are tender, drain
them thoroughly, and add them 10 tnc
soup, which will then be ready to serve
Did | not say that having stock IN
readiness was tIme-saving device
Compare the making OF this soup with
ono of those made without stock, and
you will realize how much less 1t takes
out OF the busy hour before dinner.
A Rice or Barley Soup
To make such soup as rice or barley
J soup with a beef stock merely COOK the
grains III sated, boiling water until they
arc tender. but distinct, not at all Jellied.
c then you may add them to the stock
i which has been heated and seasoned as
4 in tho Juicnnc soup The proportion
of the uncookcd rice IS two tablespoon
fuls to a quart of stock. The rice may
D be boiled in half all hour, but the bar,
!, Icy will require first to be soaked and
then boiled for two hours.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

TN ASHTON does not make such
81 peremptory rules for the ehil-
dren as those she applies to their
elders Straw hats and cotton
dresses may be worn late INTO inc
autumn, without any actual date; whcn
they must give place to felt and WOOL
The guimpc dress has so mach to COM
mend 1t that it has become almost uni
vcrsally adopted There are most eN-
cellent reasons for this, both IN cconom!
and becomingness.
Buying for Children
The end-of-the- e-season remnant sales
afford many opportunities TO secure
high class goods at moderate prices. and
the greatest bargains arc always thoso
pieces that seem. 10 have not quite
enough yardaqe to make any garment.
Sleeves ALWAYS cut into so much moro
goods than it seems they should that
when they need not be reckoncd for, a
much shorter length may be found
enough II the skirt can be provided
for, the bit OF an over-blousc might al
most be said TO take care OF itself; -.
The same reasons make remodeillins
much more simple. and II II IS a enid
dress to be made over, rather than
larger dress to be cut down, the sleeves
of the original will go quite long NAI;y way
in helping out the new trock- lh'
guimpc too can be managed out OF many
things that have outlwed their useful
ness in their original form. Old SHIRT
waists at once suggest themselves to tht
mind for the purpose, and many ooe
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09
FASHION AND FLESH
REDUCTION
A Good Figure Absolutely Essential For the
Seasons Styles

pounds which the cure accomplished.
the flesh returns While / am chary
about recommending these special sys-
tens which have been devised by Ger
man and French doctors. | do say that
much can he done TO keep the flesh un-
der BY a wisely regulated diet.
A wlso Diet
This would exclude all cereals. all
desserts and sweets. all eating between
meals. Butter, milk. cream and eggs
could be taken sparingly, If at all, These
are the great fattcners, together with
bread and potatoes. Watch and rcgu-
late the amount of bread eaten and let
il be either toasted or stale bread. Rich
soups must be avoided Beef, lamb and
chicken arc the meats that can be eaten,
and tho vegetables which grow above
the ground.
The systems given for hcsh reduction
va-y IN regard to the directions ad
vaneed for drinkablcs. Some prohibit
water with meals and will only permit
\ little weak tea; others think that ;
large 7n?aunt of water better promotes
digestion and will carry off the fat 4
saline laxative taken with plenty O
water in the morning, preferably hot
before breakfast, a diet of beef eithe
in the form OF steak or roast beef. witl
drv toar. buttcrcd sparingly. II at al
ud with as much hot water TO drin'
viii, the meals as one wishes, will sure
ly reduce tho flesh. but ono must kee
J i no. for when the dict IS changed {
, a more generous one tho flesh will com
heck IN rcdoubled amount.
: What VIII Baths Dol
Baths. to achieve much in the way {
/ aesb reduction. must be persisted in an
6 taken very frequently, often too frc
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

1t is then roasted in the oven On the
third day the roast may be cut into inch
pieces and simmcrcd gently for an hour
or more with vegetables for a stew.
Dumplings or Yorkshire pudding with
the thickened gravy furnish hearty
meal by themselves.
The finest steaks and roasts arc
trimmed before being delivered These
trimmings can be secured and make
delicious bits for meat pies or Ham
burg steak at very low price
Veal cutloto
Veal outlet is comparatively cheap, and
when cggcd, crumbcd and baked. gives a
delicious meal. Chicken is out of the
question in cities, but half-pound can
of boncd chicken, picccd ont with rice
or vegetables, or even fried mush,
would furnish good meal. 1t fre-
quentiy happens that late on Saturday
night one can buy to decided advantage
in large public markets. This is cspc-
cially helpful i'll winter, when things can
be kept easily
Macaroni with white sauce and cheese
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

escaped colorcd the water slightly.
These arc tho very Juices you need to
have in soup, so in order to save them
do not put the meat under water TO be
washed
When it is carefully wiped, cut the
meat and fat into cubes about two inches
square, and examine the bone to sec
II il is properly cracked. By this ] mean
find out if the bone is laid open so that
you can extract the soft filling which
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

~ vEvER before to-day has fash
w ion been so imperative IN dc,
N mand for good figure and
n certain kind OF figure; Inc
slim, and the stately glide through the
etyects or grace the drawing rooms,
while the corpulent stiAc in STAYS. that
ORR them about in an iron embrace
Teaching nearly to the knees. he le'-
ter-box eroans with misslyes from inc
hcayv-weights praying for directions
how to grow thin. 49,,
heart TO heart talk with them. ana 10
give each the benefit OF a widc expo
eience ct us then take up in turn inc
,,,,,ous methods used for flesh reduc-
t;on, and discuss and analyze dict, baths
massage. exercise and the like
What VIII Dict Dol
7, will do little unless followed and
ners,eted in with the greatest dctelnn-
nation The number OF regimes iroir'
that proposed BY the Englishman ban.'
mo whose name has become synohy'
NOUS with all attempts At hcsh reou0
t,on through eating, 10 the last menus
advanced. one and all reduce inc 1000
taken from one third 10 one-hait I'M
amount which authorities state as .na
required by the ordinary human oernS
In short, they all reduce the victim 10
state OF scmi-starvation. The one wn'
attcmpts 10 follow them out soon "cai
A melancholy and ANXIOUS looS' WIZ
is III direct contrast to the usually Jo''"
CAV appearance OF feshy. person.
Nature is sure to take her reVehs
aftcr time Appetite asserts ITS swa!
Tho old love of fats. sweets and starche
comes back with rcdoublcdi visof, an AZ
in tithc Of the time ii took to lose IN
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

nourishing. Corn-mcal, rice, barley,
| rolled oats, or any other cereal. is suit
able for use, and If the cereal is cooked
over the fame for a long tImc before
adding the hot milk, it is not necessary
TO flavor with anything but salt Half
as much cereal as is used for i break
fast dish is the usual amount 1t is
surprising how good the Cruel is that IS
made OF crackers and it is also cheap
The old-tme supper of mush and milk,
or porridge and milk, or bread and milk.
had much 10 recommend it and was also
cheap.
Making Soups from Stock
| once knew a dear old lady who
used to say to her grandchildren.
whom she was teaching to keep house
in the good old New England way,
that the dishes were not washed un-
til they were wiped and put away.
| presume she would say that
had not told how to make soups until |
had written about those made with, as
we'll as without, stock. so / am going
10 speak now about the meat founda-
iions from which many soups arc made
Kinds Of Stock
There arc two kinds OF stock that
made from beef and called brown stock
and the white. which is prepared from
chicken or veal. Into the making OF
both kinds go meat, bone. bonc-marrow
and some fat To the brown stock may
be added any sort of meat or bone from
which nutrlmcnt may be obtained, with
the exception OF mutton fat, which has
too strong an individual flavor to make
it desirable. This sort OF soup making
then. becomes real economy. for it is
ono OF the best wayS-and there arc
not many after all-for utilizing the
waste parts OF steak and roasts, such a;
the flank in the sirloin cut
In this process OF making stock al
| the nutrimcnt is extracted from the
meat, and not only IS the waste meat
disposed of, but a soup is concoctcC
which is a welcome addition to any
dinner.
Tho Brown Stock
To begin with we will take the brown
stock, and SupposIng that you have nc
materials at hand, We will order from
the market.
Have the butcher give you shr
bone of beef, weighing with the mea
about two pounds, and be sure to have
him crack the bone Then you mus
prepare your meat SO that you may ge
as much as possible out of 1t. In th(
first place, do not wash your bone anc
meat, but wipe them carefully with :
cloth wrung out of cold water Wher
You have washed meat in preparing i
for other ways OF cooking, you ma!
have noticed that the juices which
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

furnishes good food A package OF
nlacaroni cooked almost done and COM
bincd with finely minced dricf beef. two
or three eggs. a bit OF butter and very
little milk. gives a satisfactory dish at
small expense Put 1t INTO a covered
mold, steam several hours or bake i'll 4
pan containing water, Serve plain or
with tomato sauce poured around.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

cold water. and allow 1t Ia heat very
slowly Rapid cooking tends to harden
the outside of the meat and prevent
the juices from escaping That is why
hot hrc is required for roasting or
broIling meat. In that case Juices are to
be conserved, IN stock making they
must be extracted
Now 10 go back a little from this
deviation to the matter OF proportions.
Our meat is in the kettle. and for the
two pounds VIC should allow two quarts
of water While 1t soaks for few
moments prepare the vegetables and
herbs which are to be its seasoning.
Vegetables Uscd
You will need ono small onion, half a
small carrot, half a small turnip, a sprig
OF parsley, six whole cloves. six pepper
corns, a small blade OF mace and two
teaspoonfuls OF salt. Besides these add
a bunch of Sweet herbs'-that is. sage
savory, marjoram, thyme and bay-tied
up in a bit of muslin, OF you may use
their equivalent IN prepared herbs.
Stick the cloves and mace into the
onion and brown it (being very careful
not TO let il scorch) IN Il tablespoonful
of butter or clear beef dripping. and
while it is browning cut into the sauce
pan the carrot and turnip; then when
they arc somewhat Drowned. add them
with the herbs. spices and seasoning, to
the meat and water Put the whole or
the stove and let 1t simmer hye or SIX
hours.
Sparc Time Cooking
Docs it sound like a long process
1t docs take time, but the beauty of Il
is that you arc preparing in your leisure
moments something which will keep {
long time i'll cool weather, and vii
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09
:. By WEALTHA A. WILSON ..

ldiet. Fr;.its. OF course. will be used
whenever possible. If they can be hal
for the gathering, there will be a most
delightful addition to the bill-of-iarc.
vauo of Fruits
In most communities fresh fruits arc
expensive and cannot be iudulgcd IN
very often. Where they arc cheap, how
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

cooled that you have a rich meat Jelly,
to the top of which has risen the fat moi
absorbed in the stock itself. Skim this
off, and your bowl of stock is ready for
the preparation of any OF multitude
of soups which go under various names.
Julionne Soup
| want first of all to speak of Julienne
soup. as | have word to say about
the preparation OF the vegetables, which
you know are what distinguishes this
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09

the purpose are useful if one uses them
vigorously every DAY. They arc cspc-
cially adapted for removing acoumu-
lations OF flesh in this or that part Of
the body when general reduction IS not
desired
Whet Will Exercise Dol
Exercise combined with a rational
diet will. if it is OF the right kind do
moro than anything else to prevent and
remove supcrlluous flesh BY the right
kind | mean an exercise that is vigor-
Gus and entails work Exercise is like
massage; ii is OF little use i'll making
one grow thin unless 1t brings the mus
ccs in play and causes the perspiration
TO come II must be persisted in.
Walking is one OF the best exercises
that one can take. When not accus-
toned to IT, person should begin grad
ualy and walk only a little distance at
| first, then each day increase the distance
until at last tho daily walk includes four
or fvc miles. Less than that will not
decrease the flesh to any great amount
| Horseback riding, swimming and gen
cral gymnastio work can be OF great
benefit.
Accept Flesh Calmly
Some people arc born with ten
dencv 10 flesh, and no matter what they
do they will still be fat. Such ! earn
estly advise to be oontcntcd with thci
llot. and not to make themselves mcom
Portable and perhaps undermine thci
health in the attempt to lose flesh. | dt
not rccommend, any OF the drugs o
waters advised for flesh reduction. lh'
results which | have watched have no
shown that which is claimed for them
Fat women make great mistake il
corscting themselves tightly. | will no
mention that it interferes with thei
breathing and the expansion of tn
lungs. or that the pressure is iniuriou
to the internal organs OF the body, o
that il causes the muscles to lose thci
power but on the ground OF good look
II counsel them not to pinch themselvc:
Tor the flesh pushed upward and down
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09
SHERBET AND CAKES

ever. they should form regular part
of the family fare. Sugar ADDS to the
expense OF living. but it is food Just as
truly as meat and bread arc food. As
much fruit as possible should be secured
for winter use, either by canning or
drying, 1t is possible TO secure a very
satisfactory grade OF dried fruit in the
market and il answers surprisingly well
if carefully prepared,
Soak over night and cook in the same
water very slowly and usually without
stirring. Add the sugar, cook just long
enough TO allow 1t TO melt. and then
remove from the fire. Instead of pass
ing bread with the stewed fruit. the
slices OF bread may be covered with the
fruit and put together like sandwiches
and served individually These make
very good fruit shortcakcs and help to
give variety.
A supply of havoring materials like
cinnamon. cloves, mace. bay leaves,
cayenne or paprika and celery salt cam
not be called extravaganza, for 1t is on
them one must depend to evolve sur
priscs and turn the PLAIN food into sat
isfying fare. 1t is surprising how poorly
food is seasoned in numbcrlcss homes,
causing it TO either be refused or eaten
under protest The simplest seasoning
transforms the pla,ncst food into dish
of which the cost Is never once con-
| sidcred The woman who has a small
income should keep a good supply of
seasoning. therefore; and, after all, it is
not expensive.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-09
ACTUALLY POSSIBLE UNDER THIS PLAN $$$$$$$$$;:$ $

is called the marrow. This contains !
great deal OF nutriment, and is an essen
tial part OF rich stock
Slow Cooking Essential
When your meat is prepared. put it
with the bone, into soup kettle with