davidaulloa/AmericanStories huggingface dataset:
Evening star., 1909-04-18
If JULIET SNEEZED

TULIA MARLOWE once yielded to the insis
> tent demands of an ambitious girl admire,
who had deluged the actress with sweet notes
begging an interview, and told her to call at the
hotel on certain afternoon. when she would be
glad to see her
Il saw you in Romeo and Juliet last Mon
day night" said the young woman. and have
just been insanely curious to ask you ques-
ton"
Well, what is the question: said Miss Mar
lowe
In the potion scene | want to know what
you are thinking about when you lie there sup
posed to be in the deep sleep from the effects OF
the drug you took "
m not thinking" said the actress I'm
hoping
! Hoping?"
"Yes, h ping that l won't sneeze.''
Evening star., 1909-04-18
By John N. Cobb

CuC IlONIH, Ills great ClICuS
sailed for Europe on the most profitable tour
OF its history. November I3; the show took
possession of Madison Square Garden prior to
its tremendously successful New York engage
ment on its return from Europe, March 13:
and thirteen kept looming up in many more of
Mr. Bailey's most successful ventures
President Murray, of the Baltimore & Ohio
Railroad, also has weakness for the number
thirteen He began his railroad career on Janu
ary IS. 1872. he is the thirteenth president of
railroad position His Office and telephone
number are both thirteen; and in 1906 he de
layed the official opening of the company's new
central Office (Which has thirteen stories and
will accommodate thirteen hundred empoyees)
until September II
Richard Wagner the composer. preferred
thirteen. Born in I8I 3. fate endowed him with
a name of thirteen letters, and in course of time
allowed him to compose thirteen works. His
Tannhauser finished on April 1;3. and
was first performed in Paris on March I3. He
left.Bayreuth. September I3. and died on Feb
ruary IS
Bismarck Believed in Three
BISMARCK had an intense aversion to thr-
teen, but most supreme veneration for the
number three His reasons for his prediction
were that he served three masters: he was
Sponsible for and fought in three great wars he
signed three treaties of peace; he arranged the
meeting of three Emperors; he established the
lTlpic hllldHCe III IHc rTdnCO-GcIIldn w al
three horses were killed under him: he had
three names bismarck. Schonhausen. and
Lauenburg) he acquired three titles Count
Prince. Duke; the ancient arms of his family
are leaf of clover and three oak leaves. His
family motto I'm Trinitate Robur" strength
in Trinity was surely in itself sufficient to give
leaning in this particular direction. So closely
were his feelings associated with the triple num-
Der that the caricaturists represented him with
three hairs on his head. He had three chill
dren
Sir Laurence Alma Tadema, the painter, is
strong believer in the luck of numbers His is
seventeen. His first wife. he will tell you. was
seventeen when he first met her; the number of
the house to which he took her when they were
married was seventeen: his present house bears
the same number doubled: and the first spade
was put to the work of rebuilding it on August
II. 1886 1t was on November II that he and
his family first took up their residence there
Evening star., 1909-04-18
Start a Printing Shop

We can furnish with press, type and all material
you a small printing office in your home
and make money printing circulars cards. envelopes
Evening star., 1909-04-18
LITTLE PET SUpERSTTTIONS

that made him a circus pro-
prietor on the thirteenth day of
fhe month his GREAT Circus
Evening star., 1909-04-18
The Luck of Thirteen

RAlLEi. contrary to general belief, regarded
the number thirteen as his lucky number
He was just thirteen years old when he Joined
his first circus, he signed the first agreement
Evening star., 1909-04-18

GONE years ago a daughter
~ of Harriet Beecher Stowe
presented to Mrs Frances Hodg-
Evening star., 1909-01-24
y ATROCOUS INCONSISTENCIES IN WOMENS MAKEUP. u

and that a small dish of them figures
every table. and also that her after
dinner coffee is excellent.
She is making money. to use vul-
gar expression, hand over fist.
Why does not some one else try to
initiate her example? The trouble with
the average woman who keeps boarders
is that she gives too much food of one
kind to each person. She wastes and
does not know how to serve the leftovers
attractively. \ Frenchwoman wastes
nothing, not even her smile.
Girls Known by Their Dress.
I can tell whether a girl will amount
10 anything in business not only by
the way she goes about looking for work
but by the way she dresses. The young
woman who wears net blouSes and fancy
tailor-mades will never amount TO any
thing. | am sorry TO say. She will al
ways work with one eye on her pocket
mirror and the other on the clock.
The foolish one whose skirts hang too
long and touch the sidewalk in spots
is apt in her desire TO look tall and will
loWy TO be what is called sloppy" as
we'll | don't think I'd care to have her
work for me.
Give me the young person whose well
brushed dark skirt shows a neat pair or
dull kid boots which have been prop
erly treed at night With this | want
to see nicely fitted three-quarter length
coat and smart felt hat to match, on
the broad-trimmed sailor or toque order.
KATE CLYDE.
Evening star., 1909-01-24

sole her is tho remembrance of how we'll
slIe was taken care of while Jack was
alive
1t is everlastingly to the credit of our
sex that women used to life of case
and protection rally from the shock of
being thrown on their own responsible
tiles and become good business women
and wage earners at an age when it is
exceedingly difficult To learn.
On all sides one hears complaints of
the high prices of provisions. Women
cannot keep their household accounts
within limits. boarding house keepers
are losing money. etc. and yet right
here in New York city little French
woman is running most successful table
dhote at 10 cents plate.
One Way Out.
I simply mention this to show that
where there's a will there's way. This
little woman has a house on one of the
side streets. The upper floors she lets
furnished. The two lower rooms are
thrown into one. restaurant fashion. The
walls are painted a medium shade of
green. with panels of d darker shade
at intervals. The tables are of mission
furniture and seat four. The menu is
written out for each table by the
madames small daughter. In a word,
the atmosphere of a boarding house din
ing room is removed as far as possible.
and vet the prices no more than one
pays in such establishments. And there
Evening star., 1909-01-24

discarding the head covering entirely
for the evening and dressing the hair
with pretty wreath of flowers or an
arrangement of ribbon. | also like the
decollete gown, which is always worn
for the theater there. | don't care If Il
woman is thin. as long as her skin is
white and we'll cared for this fashion
is more youthful and becoming than all
the stiff collars ever invented.
Pity the Workaday Woman.
am awfully sorry for any woman
who has to work. This is quite con-
fession for Kate Clyde to make. but [
must speak the truth. The happiest
women are without doubt those who are
well taken care of and who have moth
ing to do but to keep their homes in
order and see their children grow up
around them in peace and comfort.
Woman was never intended to go out
into the world a she is doing and earn
her daily bread, and it is the most bit
ter reproach to the man of the present
day that she has to do it.
Men are not so hardwOrking as they
used TO be. They are more fond of
pleasure and have more eXtraVagant
tastes. Women grow restless when they
see themselves cramped for money and
with their expenses increasing. so We
have the spectacle of both husband and
wife being the business members of the
family. 1t is too bad. 1t destroys a
great deal of the old-fashioned home
feeling. and ! am heartily sorry for the
Evening star., 1909-01-24

clear. Add the yolks of three eggs we'll
beaten and cook five minutes. Remove
from the fire and set in a pan of cold
water, stirring until il cools. Add a
quart OF rich cream, beating in well.
Flavor and sWeeten more if necessary,
then freeze.
Baked Prunes.
Pruncs are most delicious cooked in Il
stoneware pipkin or heavy earthern pud-
ding dish covered with a plate in the
oven. Cooked in this way they require
no sugar. but are improved. for many
tastes. by the sprinkling of fine shaw
ingS from the yellow rind of lemons or
oranges. They are best served when
cold with cream
Stuffed Prunes.
Wash the prunes thoroughly, steam
until tender pit and fill each one with
cream cheese plain fondant. fondant
and nuts or chopped preserved ginger.
Swedish Prune Soup.
Wash three pounds of prunes and soak
over night in two quarts of water. In
the morning cook in the water in which
they have been soaked fer two or three
hours. At the same time cook in a sep
arate saucepan one cupful oatmeal in two
quarts of cold water. Let this a'so boil
two hours. stirring frequently unle Il
you cook ii in double boiler. Strain the
oatmeal Half an hour before the prunes
are done add a half cupful seeded raisins.
Now add the prunes and raisins to the
strained oatmeal. together with the juice
of two lemons. a half cupful sugar and Il
salt spoonful salt. This may be served
hot or cold a s preferred.
Baked Peaches.
You can buy evaporated peaches peeled
or unpeeled preferred. If you buy the
unpeeled and desire TO peel them. wash
and soak in hot water until the skins
loosen, when YOU can work them loose,
beginning at the outside of the cut peaC II.
Peaches require long soaking before cook
ing and what sugar is TO be added should
he added during the soaking process and
not after cooking. Lay the haIved peaches
that nave been soaked in a porcelain
pan skin side down pour the water in
which they were soaked over them and
bake slowly, bastng frequently. Serve
with cream.
Baked Pears.
These, too, require long soaking be-
Evening star., 1909-01-24
FADS AND FANCIES.

Fabrics for ring promise TO be lus-
trous. Mohairs will he worn. and A new
weave OF this goods is mixture of mo-
hair and silk. This has none of the harsh
ness of the old-time material. but falls in
soft folds and is as supple as satin.
Whether il will wear so we'll as the older
weave is Il question.
1t looks. however, as though il would
shed dust just as readily and it certainly
is exceedingly attractive III appearance.
Now that the pony skin and the caracul
have reached such perfection in dyeing
and manufacturing. there is falling off
in the sale of Persian lamb coats, tor
many can buy the less expensive furs.
and indeed. il is stated that even those
who can afford the price of the beautiful
pelt of the Persian lamb are choosing
pony as being more practical and, II
many cases, more becoming.
Evening star., 1909-01-24
ECcIeS Cakes.

Make good puff paste in the ordinary
way Roll into a sheet about one-eighth
of an inch thick, and cut the sheets into
discs about three and one-half inches i'm
diameter with a plain cutter Roll the
discs out thin. lay them on board, damp
them over with water. and then thickly
cover with currants mixed with a little
the hand. 1t should be a round cake.
Roll it slightly with your rolling pin,
keeping ii as round as possible. Notch
the cakes with a blunt knife. dust with
powdered sugar, and bake in a moderate
oven.
Evening star., 1909-01-24

sons, but at this time of the year it is
a general meeting ground for strangers.
1t is always amusing to secure a table
in quiet corner at RumpeIs and to
watch the gay crowd as il comes and
goes The gowns worn are often rather
wonderful, and as to the hats, they fifty
represent the millinery fashions of the
day after tomorrow.
Vest terday afternoon at the tea room
saw some exceedingly well dressed
women, and l was particularly struck
by the quaint sqnartness of some of the
coats. The majority of them were ex
travagantly long. In many cases they
only cleared the hem of the round
skirt by about four inches. All of the
coats, however, nodded tie figure with
out giving the least impression OF tight
Evening star., 1909-01-24
AVNn

Even when he invited his wealthy friends
TO his farm he offered them simple din
ners. but with fault!ess service. or as he
expressed il:
CovrrlPt- of faultless sheen
And napkins scrupulouSiy clean.
Your cup aud salyer such that they
Unto Yourself Yourself display.
Many of his kcenest satires are directed
against the ruin To health and purse which
the elaborate fashionable banquets o.
those days cntaicd. Appetite. he in
sisted. should be wnetted by vigorous ex-
ercise and working until you perspre. as
the best OF sauces" His advice was. let
your food be plain. but the best OF its
kind. To which. Amen.
At this season. as the preserve closet
stores are dwindling on the shelves and
fresh fruit is limited in variety. though
not in expense the housewife naturally
turns to dried and evaporated fruits,
whose food value in most cases is really
ahead of the fresh fruits Properly
cooked. the dried fruits a"e delicious and
whoIes ONE. The only aSon that their
popularity has ever waned has been due
10 bad cooking. All dried fruits require
long soaking to restore the lost juices.
then slow cooking to develop the latest
sweetness and fruit flavor. Prunes cook :
ed i'm this way need no sugar at all, un-
Less one has phenomenally sweet tooth.
Evening star., 1909-01-24

a couple of ends on either side Of the
back At regular intervals the scarf
was held with motifs of silk embroid-
cry. finished at the end with long silk
fringe. The same effect repeated it
self in the width of mousseline de sole
of the same shade that Nine. Bartet
wore draped about her shoulders. The
hat served as contrasting touch to
the ensemble. Imagine a novel todue
very wide and draped In ruddy violet
velvet combined with narrow brim
lined with pink. and completed at the
side with a bunch of shaded violets.
A Favorite Rendezvous.
Rumpelmayer's is favorite rem
devious just now. Indeed, this famous
tea place is crowded at almost all sea-
Evening star., 1909-01-24

and chiffon. while farther along In the
row shirt waist parades itself un-
ashamed. In no other country Of the
world can you see such a mixed dis
play.
The hairdressing. too, is rather vague
when it comes to appropriateness The
most elaborately dressed Psyche in the
whole audience is worn with a S1.9S
waist. while that woman over there who
has her skinny, oily hair wound into
tight wad has on Doucet model which
must have cost her--dear knows how
much.
Some of the women wear decollete
gowns and no hats. while others crush
on their laps feathered creations an
preaching three figures in price.
But this is what astonishes me par
Evening star., 1909-01-24

ness. This peculiar outline is the lead
ing feature OF the styles of today. The
new corsets are especially constructed
to support the form without pinchinS
in the waist and, though the general
effect is that of graceful slenderness.
neither corset nor blouse Is really tight.
But to return to the pretty hats and
frocks seen at Rumpelmayers A stun
had been donned by a charming New
York girl. The long coat was lined
with black satin and very simply trim
med with graduated bands of black silk
braid The skirt was round and excep-
tionally tight and where the coat opened
in front it was fastened over the bust
with handsome braid ornaments. One
caught fascinating glimpses every now
Evening star., 1909-01-24

all night. In the morning simmer for AN
hour. Nut meats may be added if desired.
Fig Pudding.
Mix together one cupful molasses, one
cupful chopped suct, two cuptuis figs cut
fine, Il t>aspoonful cinnamon and d half
teaspoonfll nutmeg. Add a teaspoonful
soda, dissolved in a tablespoonful of hot
water. then add to cupful milk a pinch
of salt and two eggs beaten light. Lastly
add three and quarter cupfuiS slfted
-four and beat all well together. Turn
into a buttered mold and steam FIVE hours
or boil three hours Serve hot with foamy
sauce.
Raisin Pie.
Cook two cupfuls seeded raisins in a
pint of water until tender, then thicken
with two tablespoonfuls cornstarch dis
solved in "a little cold water. Cook half
an hour until the starch Is clear. l.. en-
sweeten to taste. Bake with two crustS
or one. In the latter case add the whip
ped yoiks to the filling just before taking
from the fire. When baked cover with
meringue made by whipping the
whites OF two eggs to a stiff froth with
two tablcSpoonfuls sugar Spread on the
pie and brown i'll the oven. Some of the
cooked raisinS may be saved out To DOT
the meringue, if desired
Prune Pie.
Make a tender crust and line the pic
tin, saving out enough of the crust for
lattice work cover. Soak three-quar
ters of a pound of prunes and cook ten
der with four tablespoonfuls sugar and
half cupful grape or other fruit juices.
Press through colander, add two table
spoonfulS chocolate and two or three
tabiespoonfuls ia more of the juice. cover
with the latticed strips and bake.
Prune Gingerbread.
Soften in the oven one-half cupful lard
and butter mixed. Add three-fourths cup
molasses, and one-half cupfuI sugar, two
well beaten eggs. a teaspoonful each GIN
ger and salt, and a teaspoonful soda dis
solved in three-quarters of d cup of sour
milk. Add the grated yellow rinI of d
lemon and a cupful steamed and chopped
pruncs with -four to make rather stiff
batter. Bake in medium oven.
Cream of Almond Soup.
Shell and blanch pound of almonds.
Cover with boiling water simmer until
Evening star., 1909-01-24

candied orange and lemon peel and one
cup brandy or any rich fruit juice. Mix
he dry ingredients thoroughly. beat the
eggs and mix with the liquid. then COM
bine. Boil i'm a basin of mold six hours
at the time of making and four or five
hours when wanted for use.
This will make about six pounds OF
pudding 1t can be made in one large
mold or in small ones and be kept
for months. When ready to serve turn
out on hot platter lex piece of holly
i'll the center, circle it with holly and, IL
desired. pour little brandy round It:
light and carry to the table, flaming
Evening star., 1909-01-24

currants and raisins lend themselves TO Il
great variety of wholesome dishes, the
currant particularly being now recognized
Is real health food. Carefully dried
apples mot those reeking of sulphuric
acid make sauce almost as good as the
fresh apples, to say nothing of delicious
pies and cakes. Cherries, p,ums and
pears properly treated may be used sat
;sfactorily almost any way that fresh
fruits are cooked.
In Greek and Syrian shops one may
purchase apricots. raisins and prunes
that have been dried in the old country
in great sheets of solid pulp. All seeds
and skins seem 10 have been removed,
and all the cook has to do is to soak them
in hot water. when they soften into
delicious fruity paste. much like Well
made apple butter. Another novelty in
the market TO the average cook is smok-
ed pears. from southern Europe. These
come in big sacks. very wrinkled and
black. This is the only smoked fruit
brought here.
Few housekeepers in the east realize
the possibilities of dried aprcots as the
basis OF delicious deserts. Added to
mincemeat combined with other dried
fruit their delicate acid flavor serves to
bring out the rich flavor of other ingre
dients. They require long suakinS-from
ten To twenty hours-usng plenty of
sugar in the water in which they are
soaked, If they ripe aud appetZng.
They are then ready for use without any
cooking whatever. Simply drain boil
the sirup down one-half and pour over
the fruit If the fruit was put up
little green it may need some cooking,
either III the oven or on top OF the stove.
But it must be a gentle simmer, not Il
rapid boil, which toughens. \ nice com
bination OF havors is found by using
equal quantities of prunes and apricots.
Wash thoroughly and soak over night
in water TO cover. The next morning
simmer until tender then press through
Il colander. Sweeten to taste and cook
little longer. Serve as sauce or allow
a tablespoonful gelatin TO each pint of
the cooked fruit. Soak the gelatin i'm cold
water for half an lFour. then dissolve iii
boiling water or over the teakettle. Stir
thorDVghly in with the fruit turn into Il
mold and Sc, in cool place To harden.
Serve with cream.
Evening star., 1909-01-24

woman whom necessity places in such
d position.
But perhaps the most deserving of
sympathy among the women of our
acquaintance is she who at the age of
forty or fifty is thrown upon her own
resources without particle of previous
training. Every day of my life l come
across such women. and my heart goes
out to them.
There should he a law obliging a man
to save certain portion of his income
every month and to place it in his wife s
name for her support in case he dies
first.
Preposterous?
Not at all. man seems to think he
Evening star., 1909-01-24

tender, then press through "A vegetable
rlcer. Add to three pints veal or chicken
stock, together with two tablespoonfuls
chopped celery, a teaSpoonful minced
parsley and grated yellow rind of lemon,
with nutmeg and cayenne to season. Cook
half an hour. then strain. Melt heap
ing tablespoonful butter in saucepan,
add a tablespoonful -four and when
blended. cupful hot milk. Stir until
thickened 20 a smooth cream. Return the
stock to the fire, add white sauce and
almond pulp and bring TO boil. Beat
one egg slightly. add Il cupful rich cream
stir into the soup. take from the fire. whip
with an egg beater and serve at once.
Queen of Almond Soup
Make broth of chicken. When cooked
very tender, take the breast and the
yolks of two hard boiled eggs Add to
them quarter pound almonds beaten to
paste small piece of bread soaked
in milk. with much black pepper and
little nutmeg. Pick the chicken into
ShredS and beat well together. Beat an
egg and add to the mixture. then beat
again. Make small balls of the paste and
drop into the broth. Add d tablespoonful
butter and a glass Of Sherry and serve at
once. This is "A faVurte Christmas SOUP
with the MeXicanS.
Vinegar Pudding Sauce.
Mix rounding tablespoonful corn
starch with one cupful sugar and stir
into a cup and half boiling wa,er. Cook
five minutes. Add rounding tablespoon
ful butter, a tablespoonful vinegar.
pinch of salt and either lemon extract
nutmeg to flavor.
German Pudding Sauce.
Beat the yolks of half dozen fresh
eggs for twenty minutes. Put quarter
pound sugar into a lined saucepan, with
a quarter pint marsala. Stir over the fire
until hot, then move to the side. as it
must not be allowed 10 boil. Stir the
beaten yolks in with the wine and add
the strained juice of a half lemon. WhisS
the sauce at the side of the fire until
frothy and thckened. then serve.
English Plum Pudding.
Mix together one pound rasns. seeded
and chopped; one pound curraTts well
cleaned one pound suet. chopped fine:
three -fourths pound stale bread crumbs.
one-quarter pound -four. one-quarter
pound brown sugar. rind of one lemon,
chopped fine: one-half nutmeg. grated.
five eggs, well beaten; one-half pound
Evening star., 1909-01-24

ticularly-that all the women spend the
limit OH hats and gowns. but that hardly
one patronizes a hairdresser. If you
don't believe me, watch the next gather
ing of women-how they twist and distort
their locks into every conceiva BILE form
and shape. Some even look as if they
hadn't been combed for weeks. Now. this
sort of thing is ineXcusable. If Il
woman feels she cannot afford the
services of coffeur she ought to take
Evening star., 1909-01-24

Mark from beNilderng dinner how pale
Every man rises up Nor iS this all. they all.
For the body weighed down bs its last nights
eXccsscs,
To its own wretched level the mind too de-
presses.
And To earth chains that spark Of the essence
divine,
While he that's content plain vands 10 dine
Sleeps Of his fatigues without effort, and gay
As lark rises up To the tasks Of the day.
Horace.
Evening star., 1909-01-24

IIILE the poet
Horace seems to
have thoroughly en-
joyed the social
life of the OLD
Roman patricians,
he appears 10 have
h c g II exceedingly
simple and frugal |
in his own eating.
and often sings the
praises of a veSe-
bic and fruit diet.