davidaulloa/AmericanStories huggingface dataset:
Ottumwa tri-weekly courier., 1909-07-13

them well when she took them from the
can, and drying them on 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 bed of shredded lettuce leaves.
This bed not only helps make the salad
into symmetrical mound shape, but it
holds whatever you may be using for
your salad from the bottom of the dish,
and keeps it from being softened by the
thin dressing which settles there. You
:see, the dressing, whether it be the
boiled or the nlayonnaise, liquehes as
soon as it is mixed with vegetable or
meat, no matter how stiff it is in itself
After She had made the lettuce bed
she put the shrimps onto it, 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 lobster salad
she would have done it the same way
cutting the meat into dice, seasoning
with French dressing and chilling for
two hours or more, then arranging il
precisely as she did the shrinps.
1t 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
Ottumwa tri-weekly courier., 1909-07-13

Imaking a French seam by stitching first
a seam one-eighth of an inch deep, its
raw edges toward the outside, then
turn the sleeve and stitch second seam,
lone-quarter of an inch deep and toward
| the inside of the sleeve, the raw edges
| of the first seam enclosed inside the
second. When the edges of the yoke
have been turned under and basted, the
notches that correspond with those in
the top OF the lower waist portions will
be concealed; their places should be in
dicated by stitch of colored thread,
taken in the material. Gather the top
Iof the front and back waist portions,
and baste the yoke to them, tapping it
lthree-eighths of an inch.
Stitch the edges, making two rows
| of stitching one-quarter of an inch apart
The inside finish will be neater if a
bias strip of the material or strip
| of tape is basted to the inside, covering
| the raw edges, before the outside stitch
ing, which will hold it in place, is
Iplaced.
The edges may be further decorated
with Misunderstanding which may also
ornament the edges on the neck and
sleeves, or insertion or band trimming
may be applied. Turn under one inch
and three-eighths at the back edge of
the yoke and the lower portion, and
stitch hem one inch wide.
Skirt Cores
Mark on the skirt cores the perfora-
tons that indicate the positions of the
plaits, making the marks first with the
large pin or with pencil Cor chalk), then
use tailors' tacks to mark each pair of
cores at the one time. Separate the
cores by cutting the tack threads, and
baste all the seams, except the back.
matching the notches at the edges of the
cores. 1t will be much easier to ar
range the plaits at the front and sides,
Iif the back seam is left open until after
these are made
Arranging the Tucks
The perforations Cor tack tllreads)
nearest the seam indicate the fold-edgc
of the first plat, and the seam repre-
sents its underfold The tuck nearest
the edge of each gore laps, toward the
back, over the front edge of the gore
next it. The third perforation Count
ing in from the edge) represents the
fold-edge of the second tuck, and the
lperforations between these and those of
the fold-edge Of the first tuck represent
the line to which the fold-edge of the
second tuck is to be brought.
The seams should not be pressed
open, but turned, both edges together,
toward the front When both tucis are
laid, the underfold of eacl, will repre-
sent the sewinglne that forms the tuck.
A pretty finish, as well as an excel
lent method of holding the tucks Sc
eurely in position, is to Continue the
stitching across the tuck in diagonal
Ottumwa tri-weekly courier., 1909-07-13

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 ginghan,, percale or
pique, that has a rather stiff finish, the
perforations that indicate the fold
edges of tucks and sewing g-lnes may
be marked by running a coarse needle
or pin through the center of the perfora-
ton and into the material.
When soft-fnish goods, that will not
retain the pin-nark, is used, make a
Ottumwa tri-weekly courier., 1909-07-13
PATTERN FOR cHILD's SLIP.

regardless Of where the joining seam
will come, but this would not be good
dressmalsing; to achieve that result a
little thought must be given to determine
where the seam may best be concealed.
In this case it was placed under the
second of the two side tucks and the
excess material cut off
Forming the Tucks
A small perforation in the pattern in
dicates the fold-edge of each tuck, and
if a pencil-line were drawn one-half inch
each side of each perforation, each pair
of pencil-lines would represent the sew
ing-lines that form each tuck. AS the
tucks at each side turn toward the
back, the piece must be joined at the
underside of the tuck, along the pencil
line that is nearest the underarm seam.
Allow on the front portion seam
lthree-eighths of an inch) beyond this
line, then cut the piece to be joined,
allowing three-eighths of an inch for a
Ottumwa tri-weekly courier., 1909-07-13

dressing over it. she would have gar
nished it with celery leaves, capers and
pirnolas cut in rings.
And now for the making of may
onnaise.
Making Mayonnaise
One teaspoonful of dry mustard, one
teaspoonful OF powdered sugar, one-half
teaspoontul of salt, one-quarter of a
saltspoonful of cayenne, the yolks of two
eggs, one pint of olive oil, two teaspoon
fuls of vinegar, two tablespoonfuls of
lemon juice
Mix the mustard, sugar, salt and cay
enne in small bowl, add the yolks of
the eggs, and stir we'll with small
| wooden spoon until the yolks are
smooth. Add the oil very slowly, few
| drops at a time, stirring all the while
You can't hurry this dressing one bit,
SO the calmer and more serene you keep
the better. If by chance you get in too
much oil at time, do not attempt to
stir it all in at once, but take it gradu-
ally. You will find it easier to manage
| if you pour the oil into a pitcher and
turn it in very fine stream into the
bowl, holding the pitcher with one hand
while you stir with the other.
I Stir increasingly, and don't stop tc
rest. When the dressing is thick, tllir
| it with little lemon Juice, then add
oil and lemon juice alternately, and
lastly the vinegar The oil should thick
en- the egg almost immediately, and the
mixture should be thick enough to take
up in ball on the spoon before adding
the vinegar.
When it is ready to serve add half a
cupful of whipped cream if you wish.
The cream makes the mayonnaise thin
ner and whittier. | ought to have said
that while beating, the bowl should be
set in dish of chopped ice to keep the
dressing cold. 1t keeps it smoother, as
Ottumwa tri-weekly courier., 1909-07-13

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 (neasuring 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
tucles at the center-back seam.
The first row of perforations Cor
-threads) that indicate the fold-edge
of the tuck nearest the placket open
ing, is to be brought to within three
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 straight piece of the material
one and three-quarters of an inch wide
and seam longer than the depth of
the placket opening Seam it to the
left side of the opening, the seam toward
the inside of the skirt; fold it to make
an underlap one-half inch wide, turn
under the other edge e-eighths of
an inch, and hem it into the sewing
of the first seam, turning the raw edges
of this seam so they will be concealed
inside the underlap
Gut another straight strip of the ma
terial an inch and one-quarter wide,
seam it to the right-hand side of the
placket opening, turn under tlrce-eighths
of an inch and hem down the facing
Turn under three-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
pin it, at this point, to the center-front
of the waist.
Finishing the Belt
Pin the ends of the belt even with
the hemmcd 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 it into the belt, so it will
rot draw. Pin the center-front of the
skirt to the center of the belt. Pin the
right-hand side of the placket opening
10 the lower edge of the belt, the ede>
of the opening onc-half inch inside the
end Of the belt Pin the left-har}d side
| in the same manner, but the one-half
inch underlap will extend to the end Of
the belt.
Close the back OF the waist with but
tons and buttonholes Sew the buttons
on the left side and in position to hold
the hens of the two sides securely, one
over the other, in one-inch lap. Face
the inside of the belt with piece of
the same material or lining, cut like the
Ottumwa tri-weekly courier., 1909-07-13

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
a 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, it 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,
Ottumwa tri-weekly courier., 1909-07-13
Good Toast

41 i
BY the way, she never insults the
digestion of her family by making
toast" over fame, serving it burned
black outside, soft and 'waddy" inside.
Instead she uses a gas-toaster or the
oven, and feeds them on slices such
as the heroine always serves-crisp,
brown and tender, dream in the toast
line.
She is person who dares to have two
ways of doing the same thing, and
chooses the method best adapted to her
time. When she comes in, tired and
hurried, she starts the eggs cooking in
cold water, because she knows that by
the time the water boils the eggs will be
ready to serve, and the table can be
spread in the meantime. She objects
to waiting when she is hungry. That
is why she starts the coffee in cold
water also.
Perhaps the very next day she will
reverse the process, and start eggs and
coffee in boiling water, because there
happens to be boiling water ready. and
just that much time is saved.
Finding Out for Ones Self
Now, there are women who would
choke if eggs or coffee were ever started
Ottumwa tri-weekly courier., 1909-07-13
Hot Weather Dishes

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 potato salad which I know
you will declare excellent.
Gut three good-sized or six small cold
boiled potatoes into thin slices; chop a
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 a cold platter, then sprinkle
some OF the chopped beet and parsley
over it, add another layer of potato,
Ottumwa tri-weekly courier., 1909-07-13

Preserve the Flavor
When preparing any given vegetable
salad, the first care is to preserve the
freshness, the crispness and the flavor.
10 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 a soft towel or cloth, TAX
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 it.
First, the Dressing
OF course the important feature of the
salad is the dressing. Once the mys-
terry of this is solved, the whole art of
saladmaking is in your possession, and
2 you marvel at its simplicity. "The dress
ing of the salad should be saturated with
,il, and seasoned with salt and pepper
before the vinegar is added 1t results
from this process that there can never
De too much vinegar, for, from the spe-
sific. gravity of the vinegar compared
Win lHe OH, Wlat is more than uSetul
will fall to the bottom of the bowl. The
salt should not be dissolved in the vine
gar but in the oil, by which means it
IS more equally distributed through the
salad"
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-lalf saltspoon-
f'il of pepper, three teaspoonfuls of OIL
quarter OF teaspoonful of onion
&c and one tablespoonful of vinegar
Ottumwa tri-weekly courier., 1909-07-13
A Simple Dress

a 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 a
guimpe. The one shown is 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 charnbray.
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 it the other way-the fold
straight across the goods at half its
length, leaving it spread out its full
width-and cut the remaining cores of
the skirt, the backs of the waist and
the under portions of the sleeves.
The Belt
1t is preferable to cut the belt with
its length across the material, but as
Ottumwa tri-weekly courier., 1909-07-13
HOUSEHOLD HINTS
Ono way Of Giving Money

If you wish to give child money
here is one way of doing it that viii
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 it smoothly over
each piece of money Until it is entirely
coated When these are thoroughly
dry, take box of the ordinary round
milk chocolate tablets and rearrange
them, alternating the real chocolate
waters with the counterfeit ones. Do
them up in the original package kand
present them to the youngster, and the
chances are that he will regard them a.
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 always buttered pans and
lined with one or two and sometimes
three thicknesses 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 I line pans with
dough made as follows: To one and one
half breakfastcupful Of flour, add one
half teaspoonful of baking powder rub
in one quarter cupful (good measure) 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 ad.
heres to the cake, and If white icing
is desired a very thin one will answer
Since using this crust | do not ice fruit
cakes, and the appearance Of cake i
equal to an iced one, and much better.
Ottumwa tri-weekly courier., 1909-07-13

then over the top sprinkle the remainder
OF the beet and parsley, pour the dressing
over it and set aside to cool.
1t 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 sprig Of pars-
ley. and put finishing touch to it by
boiling the yolk of an egg for twenty
Ottumwa tri-weekly courier., 1909-07-13

the ice until serving time. She would
have omitted the lettuce, because she had
the celery, and after she had put the
Ottumwa tri-weekly courier., 1909-07-13

A by The age and not the size, it is
-4ase generally wiser, when ordering,
o give the bust and waist measure in
addition to the age. Everyone knows
low children of the same age differ in
iize, yet not everyone is familiar with
The model measurements of the different
lges.
The bust measure for a girl, or the
breast measure for boy, is taken in
practically the same manner as the bust
measure for a Won1an's pattern. The
tape measure is passed around the body
close up under the arms and in a slightly
raised line across the front. The waist
measure is taken around the natural
Waist-line, and the length from the 11rl-
der-arrn to the bottom of the skirt, hold
ing the tape in straight line, not curv
ng in at the waist
Importance of Bust Measure
The length measure is the least i'm
portant, as that may readily be adjusted
i but if the bust measure does not nearly
ing fitted, there will be many difficulties
% over rpme before the garment can be
finished satisfactorily. The bust meas
SlIe is TtyoSt important, because II thls mas
10 be Charged it necessitates alterations
Hit the - x and shoulders and in all the
Upper ,ftion of the waist.
N T. fWaist measurement is of compare
- Fly little importance when ordering
ne pattern, but if one knows the waist
measure that corresponds with each bust
lze, it is simple matter to allow for a
arger waist when cutting, or baste the
cam little deeper for one that is
mailer.
sroportionate Measurements
The scale of proportionate measure
nents for girls is as follows
Ottumwa tri-weekly courier., 1909-07-13


n prepared salad, especially when
it is prettily garnished. In the
lot summer days the very sight of it is
refreshing, and it compels appetite when
one has given up the idea of eating for
pleasure, and has, indeed, almost lost
he desire for food. 1t is wholesome, as
well as attractive, for everything is in
ieason and at its best, and it really seems
IS though it was Natures own food for
her children.
In the list of salads may be included
ill>green vegetables which are eaten raw
and dressed with oil, vinegar, salt and
pepper, such as lettuce, cress, radishes,
.ndive, celery, green mustard, cucumbers
Ind young onions. The French say, you
now, that you can make salad of any
hing, and since nuts, fruits of all kinds,
md even nasturtium blossoms and but
groups have been pressed into service, l
,uess they are right
Ottumwa tri-weekly courier., 1909-07-13

is one of your well-established favorites.
And now for the shrimp salad. The
girl used two cans of sllrimps, washing
Ottumwa tri-weekly courier., 1909-07-13
For boys the proportions are slightly
different, the boys measurements being
as follows

For overcoats the breast measures
should be 2 inches larger than those in
the scale.
Ottumwa tri-weekly courier., 1909-07-13

put d tOlIIdlO IN each nest, pour over the
dressing and it is ready to serve.
Baked Bean Salad
Do you know what nice salad can
be made from baked beans? Just put
heaping spoonful on 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
Ottumwa tri-weekly courier., 1909-07-13

minutes, then setting it aside to cool,
and when it was cold rubbing it through
fine strainer all over the top.
How did she manage to cook the yolk
without the white?
Using the Yolk Of Eggs
Oh, yes. That is 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 a saucepan of
Ottumwa tri-weekly courier., 1909-07-13
THE EVER USEFUL
CHILD'S DRESS
Plain and Practical Directions for Making the
Handy Slip

"a. LTHOUGH patterns for chill
IA dren's clothing are designated
Va by The age and not the size, it is
= -si. generally wiser, when ordering.
The Spokane press. [volume] (Spokane, Wash.) 1902-1939, 1909-08-10

SS6-Car0l1no HIo1U Mr.. .1l .l 7
sse-D. G. Richards ~ n
Wash. z
$685.. 8. Driver, Mad1nc1
999--Allen Orr, Langdon, ~ -
1000--Wm. Krause. WyI6us 49,
10O1--Martin G. ChrlGoUmD
Ephrata, Wash.
1002-Peter Mcrarlane. OIymp-
1O03-Claude r. d. Northern
John, Wash.
1o04--Lincoln Abraham, Blocns
ington, Wis.
1OO5-R. K. Bacon, SITS Fooo
street, Spokane.
1O06--James H. Boyd. Hamiltcus
Mont.
1Oo7-George simpkins. Coeui1 :
d'Alene, Idaho.
1O0s-Ralph c. Pence. Troy. la
1009-Beatrice Utter, Breckin
ridge, Mich.
1O1o-George sestrich, Anaconda
Mont.
1O11--James G. Scott, agent. Bell
ingham, Mont.
1O12-James H. Breslin. San
Francisco.
10Th. r. Updegraff, Seattle.
1014-Fred Wood. Occur d'Alen0s
1015-Edward Coleman, 222Q
Maxwell avenue, Spokane.
1016-Horace L. Chamberlain1
agent, Boise, Idaho.
1017-s. H. H. Schechter. Wen
atchee, Wash.
101S-Joseph Har, Fort George
Wright. Spokane.
1O19-Jesse J. Jacobs. RIDGE
field, Wash.
1O2O-william 8. Smith, Rocky
Ford, Col
1O21-w. M. Evans. CentervillsL
Iowa.
1O22-Theodore Selling. San
Francisco.
1023-A. H. Bond, 1885 wabash
avenue, Spokane.
1024-Sidney w. Beam, Bloou1-
ington, Ill.
1O25-Henry c. Adams, WallacGI
1026-John w. Boden, Osceolaa
Iowa.
1027-L. L. Rowe, walla Wallis
102S-Archie H. Logan. agent
Seattle.
102s-Robet p. Hyde, Bow, WASH
1030-Charles Thomas Smith,
Reno, Nevada.
Johanna Bake. 91s Kno1
ave-, Spokane.
1O32--L. Burns, Winona, Mimi.
1888. Dennis Mcdonald, 2124
First ave-, Spokane.
1034-John Woodhead. 1885 Sum
NIT boulevard, Spokane.
1035-Harry H. Hart. Poncas
Neb.
1O36-James H. Sullivan. Idaho
City, Idaho.
1os7-Iver M. Olson. Falkland,
Wash.
103S-Pearl Lauer, Grangevilles
Idaho.
1O39-s. NJ. Nickle. Cottage
Grove, Ore.
104O-Larkin M. Marsh, agent,
Atchison, Kan.
1041-A. H. Kenyon, 1116 Mallou
ave-, Spokane.
1042-Horace j. Conarroe, Kali
ispell, Mont.
1043-H. A. Read, Lyondale, Ida.
1044-Victor Hall, 1117 Virginia
ave-, Spokane.
! 1045-Philip Evans. Hathaway.
Mont.
1O46-E. F. Stratton, Seattle.
| 1047-Mrs. Hattie Newlands
Rathdrum, Idaho.
104S-G. L. Arnold, Fort Madison
Iowa.
1049-Gottlip Rennert. Bourbon
Mo.
1050-Elfie Miles, Council Bluffs
Iowa.
1051-Marion Jordon, Philadek
phia, Pa.
1O52-James G. Wright Sunny
side, Wash.
1O53-John Earl Woodruff, Mica
Idaho.
1O54-Matthew w. Smith. Albion,
Wash.
1055-w. E. Perry, agent. Ferry,
Wash.
1056-Emil Matzke, agent, Wen
atchee, Wash.
1057-John L. Kerns. lewiston
Idaho.
1855. w. Myers. Bonners Fer.
ry. Idaho.
1059-Frank Skoglund, Freeman.
Wash.
1060-F. d. Lake, Tekoa, Wash.
E. c. Yaeger, Bremerton. Wash.
1062-W. c. Finley. Oakesdales
Wash.
1O6S-Edward N. Rodal, Fir.
Wash.
1064-Samuel s. Brown, agent.
Ord, Neb.
1065-Marcus Anderson, Preston
Wash.
1066-Robert d. Gartley, Occur
d'Alene.
1O67-Frank C. Norbeck. Wal
lace, Idaho.
106S-Joseph Milton, ralouses
Wash.
1O69-W. P. Ketcham, agent, Sc
attic.
1070-Minot c. Williams. Tekoa.
Wash.
1071-Charles W. Larimore. Top
penish, Wash.
1072-Fred C. Roeder. Stevens
Vile, Mont.
Continued on page 81