davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1910-12-13
GERMAN CAKES AND REASONABLE
 DAlNTIES FOR AFTERNOON TEAS
Housewife BakeshopCandies Puddings, Hints That
 Always in

in thickness, cut with a star-shAped form and bake on oiled tins. sprtnglod with flour. Bake in moderate ovens when almost done brush lightly with turn to the oven to dry.
 German Cookies. (For the Litai9
 Ones.)
 Stir until foamy one and ono third cups of powdered sugar and three eggs. add a few Crops of vanilla and two cups of best nifted -four. Oil tins and sprinkle them with flour, then with .. a1a ds1p small er ro1nd ao no nsaPs fs and bake in moderate oven until a- very light brown.
 Fine Cookies. (For the Tea TabIe.) Stir one-half cup Of butter. seven ta- blespoons of powdered sugar and yollkS of three eggs until creamy. MIX In one cup of almonds grated and one and one-half cups of finely sifted flour. Sprinkle the baking board with flour. roll out the dough to oIfe-eighth inch thickness, cut with a round cutter. brush with yolk of egg and tablespoon
 Butter Cookies.
 Stir very foamy one cup of butter. one-half cup of sugar, one whole egg and two yolks: then add two cups of finely sifted flour, flavor with almond hour. covered, and In cool place. Then take out one houred baking board and cut out small cookies. Brush with white of egg, and sprinkle with gran ulated sugar. Bake a very light golden brown. on foured tins.
 Bund kucFen. Beat well one-half cup of butter, with one-haf cup of sugar, four eggs, the gra ted rind of lemon, one-haf pound one yeast cake softened in a little warm water, one pint of 1ukewarm milk and three and three-Quarters cups of sifted flour. Work this dough well with a. wooden spoon. Butter your baking pan we'll and sprinkle with flour, pour hours in a warm place, then bake in. a hot oven, cover the top with paper if it browns too soon and bake for three quarters of an hour. When done tilt on a plate and sprinkle with powdered sugar.
 Gface Dried Fruits.
 For these you need to buy the French candied fruit; you may also use peach figs or tomato figs if you French fruit will make a large dish
  the little green oranges, the red cher rfes and such fruits as will show through the candy. Cut each piece into smaller ones-a green orange Into six or eight; leave cherries whole and in fact they will serve as guide for the size of other pieces; cut none smaller than that. Small cubes Of bright green citron may be used, and pieces of dried ginger. When you have your dish. of mixed fruit ready make the glace syrup as for the fresh fruit and dip as before.
 There is one thing to be remem- bered about clear candy, by which I mean every kind from glace nuts to butter taffy. It will keep clear and bright only from three to four days. and then it must be in a close box in a warm place (the reverse of cream candies).
The Bridgeport evening farmer., 1910-12-13
THINGS A WOMAN SHOULD
 KNOW WHEN SHOPPING
How to Discover Adulteraton of Cotton in Alleged Woolen Goods-P1anning An Economical Afternoon
 Dress-To Test Wearing Qualities of Silk Materials
By HELEN ID. PURDY

Fabric knowledge comes with expert- ence and familiarity with goods. There is certain feeling to cotton-and-woo mixed cloth that makes us look for the cotton even when it is skilfully con- cealed. The infallible test for this, of course, is to unravel a thread-two threads in fact-one in the croSs-width and one on the length. A woolen thread breaks with an irregular, fringy kind of severing of the flores, while cotton makes 8 clean, crisp break. Even here we have to consider some of the processed cottons, which are given a character more like silk, with a consequent softness that fiosses out, rather than breaks. One way of in- troducing cotton into supposedly all- wool fabrics is by making a cotton core in each strand of yarn. The wool is twisted around the cotton, and of course untwisting and breaking a thread of this yarn reveals the cotton centre. An old-time test was to burn some of the threads. There is no mis- taking the acrid odor of burning wool, and it's slow smouldering is quite diff ferent from the rapid f1are-up and quick consumption of cotton. This test, however, must of necessity be conducted at home with a sample of the cloth. In all woolen cloth there are many degrees Of quality to con-
The Bridgeport evening farmer., 1910-12-13

 ADDITIONS
Little Things in Dress that Improve the Appearance of the Fashionably
 GOwned Woman

Black satin evening wraps and cloaks for daytime wear are quite the latest thing, covering the wearer from neck to heels and even training slight ly at back. The satin used is heavy lustrous quality, not over-lustrous. but with a rich. subdued sheen, and is very pliable; many of the wraps showing drapery, and all without even a touch of color. this being reserved for the lining, which is usually bro cade in some captivating design.
 Much embroidery in a new kind of beads is being hand done on all classes of fabrics used for the more elaborate frocks. and these beads ap- pear to be enameled and given metallic lustre besides. They come in the most fascinating colors and of all sizes. Iridescent bugles and beads are also to be seen in what are termed Persian shades, the one bead show ing blue, bronZe-green and reddish tinge as 1t Is revolved in the Tight The tassels and chain-like ornaments in which they are combined are at tractive; they are intended for the sash ends worn on the new skirts.
 Spangles and beads are again to transform the net or tulle evening gowns into shimmering things of beauty, and crystals in white or color combine with pearls and gold or sil- yer in exquisite designs. Many of the robes and also the appliques and
The Bridgeport evening farmer., 1910-12-13

slider. The best is made of long flores, smoothly and evenly spun with no thin places in the thread. Holding the fa- bric up and looking through it toward the light is a good way of judging it's wearing qualities. Thin places in the weaving are readily seen, and knotted and broken threads are quite apparent. There are cotton-and-wool mixtures, frankly woven and sold as such, that need not be despised when sold at a right price; but here, too, discretion and examination are in order. In, for example, the very popular mannish mixtures of several colors, be certain that the light not the dark threads are cotton, else we shall have, after a little wear, rusty blacks and dingy browns.
 What Good silk Is.
 An afternoon dress may be as economically planned as necessity de- mands. It is distinctly house dress, but Of the kind that may be worn on the street, though not as a walking dress. This is a daytime gown, in which we may indulge the liking for the graceful skirt that comes we'll to the floor or even trains a bit It Is in these afternoon frocks that previous seasons gowns may be so we'll utilized. This season, more than ever before it would seem, different materials are
The Bridgeport evening farmer., 1910-12-13
Twice Cooking.

Although this term is not used now, the process is nevertheless largely practiced. Very tough meat and some fish, also some kinds of game, are said to become improved in flavor by twice cooking, with an interval of one day. Indeed, when cooking is performed on large scale, most of the dishes served are in a manner twice cooked. We have two examples to quote, viz: Bis cult and toast, where this method is employed. The biscuit is perhaps the oldest example, for ''bis' means twice, and "cuit" means baked or cooked, al- though this word is now but seldom used in the literal sense Toast, how ever, serves as good example of twice cooking; so do pulled bread and rusks. In these articles the change to dextrine is more complete than in once baked bread or biscuits. and therefore the food becomes more soluble.
The Bridgeport evening farmer., 1910-12-13

novelty lace resembling the old-time blonde lace; heading this Is a plating of narrow pink velvet ribbon. Below the insertion is a deep band of soft ivory white satin. The bodice. which is very youthful in effect, is gathered from lace band and held by crush girdle; the sleeves are puffed Into band of wide lace with the velvet quillings at edges. Against the neck are tulle folds in pink and white and the princess slip beneath is pink satin.
 The latest girdle for semi-colored cloth gowns is of the cloth, pin-tucked and stitched on flat and fitted very snugly without a wrinkle: the width a little over two inches and the shape made to graduate to the most becom- ing line for the wearer. About three of these wee tucks are allowed to this width, or even to a three-inch wide belt, and the effect Is very good.
 The wise woman nas bought her fur garments by. this time, as it is prophesied by one of our most conl- petent authorities that before Christi mas prices will have gone up from 25 to 50 per cent. The newest coat is Of broadtail reaching to within a few inches of the hem of the skirt, the fronts of which are rounded and cut away, the coat being very narrow in circumference. 1t is trimmed with heavy soutache and lined with 8 bright violet satin. Musquash coats, which will be much worn on account of their lightness, are chosen instead of sealslsin. One model has a yokes storm collar and over-sieeves reach ing to the elbow, of mink; the under ones of the musquash being finished at the wrists with fold of black satin.
 In the arrangement of the hair what is becoming should always be con- sidered first. There gre few styles which may not, by adoption or modi- fication, be made to suit an individual face, but do not accept them if they are unbecoming merely because they are the style.
The Bridgeport evening farmer., 1910-12-13

saltspoon of cloves and tablespoon of fine flour. Now stir one and one third cups of powdered sugar and the yolks of dozen eggs very foamy, using four yolks to begin with and then add ing them one by one, stirring a few minutes after every yolk. Mix in light ly all your ingredients and then the stiff froth of the dozen eggs. Have your baking pan of heavy tin. we'll buttered and sprinkled with fine bread crumbs. Bake in a moderate oven for three-quarters of an hour; in case 1t browns too soon cover with paper.
 German Cookies. (For the Sweet
 Tooth.)
 Mix one and one-third cups of pow dered sugar, two and two-thirds cups of almonds grated, four tablespoons of fine sifted flour, the finely grated rind of a lemon, one teaspoon of cinnamon. one saltspoon of cloves and the stiff froth of the whites of three large or four small eggs. Place on a sugared baking board. roll out to three-sixteenths inch
The Bridgeport evening farmer., 1910-12-13
Recipes of Tasty Holiday Dishes for the Festivities of Mid=Winter Frosty
 Twelfth Night in Season for Few Days

ing 1t in the following manner, as it Is much less dry than when the usual method Is used:
 Grapefruit Cocktail.
 For six persons, mix eight table spoons of grapefruit juice with two of sugar syrup, add two tablespoons of maraschino if liked. Add {. few tiny pieces of the pulp and pour the whole into small glasses filled with cracked ice. This should be drunk from the glass and not eaten with the spoon.
 Pineapple in Grapefruit Shells.
 Shred one pineapple very fine and mix 1t with the carpels of three grape fruit and with enough sugar syrup to suit the taste. It should not be very sweet, however. Scoop out the halves of the grapefruit, cut the edges in points and fill with the fruit mixture Decorate with stars of angelica, which is made soft enough to cut by soaking 1t in lemon syrup. The grapefruit pulp should be left in as large pieces as possible, as it is easily cut with the teaspoon with which the mixture is eaten. If one desires, green jelly may be used instead of the angelica. Green mint jelly may be cut with a potato ball cutter into tiny balls and placed on the fruit the last moment before
The Bridgeport evening farmer., 1910-12-13

garnitures are also embroidered in a very fine ribouzine and made still more effective.
 The very latest garnlture for frock that is unusual and attractive, De- sides being of value, is in shawl ef- feet, of jetted black net with lace border in an exquisite Chantilly pat tern, the jet in pin beads and not heavily spread over the diaphanous article. The touches of silver with the jet give a very lovely contrast; the piece Is shaped to be worn from the shoulders and neck edge of an evening dress.
 Still More Fur.
 Fur bands are the most fashionable trimming of the season, they being used on all kinds of dresses and wraps, and even on negligees, and swans down has come into favor again, pos- sibly because there are so few avail able white furs with short hair, and flat for beauty of effect, but it Is also expensive. Alaska sable in a very dark shade is possibly the favorite, for this harmonizes with every color. Gray furs, oddly enough, are very scarce here and in Paris; rnoleskin is used in profusion.
 The tendency is again towards very high lustered satins, whether of all silk for evening wear or those with wool backs for the gorgeous daytime gowns to be worn at large functions. A lovely new fabric for many occa- sions is a satin-fgured silk crepon, which finish gives the self-tone de- sign great beauty against the soft, dull background and makes it appear almost shade lighter. All the satins and silks most used are very soft and clinging, even though the quality may be heavy.
 A charming frock for young girl or young matron is made of brocaded white mousseline de soie, the design quaint little wreaths of wee pink flowers. At knee height there is an insertion made of lovely white silk
The Bridgeport evening farmer., 1910-12-13
Home.Made Rathtub for Baby.

A GOOD substitute for the expensive rubber bathtubs for infants may be made from yard of rubber sheet ing and a clothes-basket. Saw off the handles from basket, take the yard of heavy rubber sheeting and cover over the top, making depression in the middle. Use a rope and a staple to fasten it to the outside of the basket. In this improvised bathtub the Smallest infant may be bathed without danger of slipping. The cost of manufactured tubs of this kind is far beyond the means of ordinary people.
The Bridgeport evening farmer., 1910-12-13

combined, provided only the colors are the same. This may sometimes mean dyeing one leftover to match another or buying some new to match the old. Foulard is silk with a fine-twill weave, practically the same silk that we once knew as surah. It is usually a printed figure, covering more or less revived them extensively this year, designs. do not know any better test for silks wearing quality than the very o1d-fashioned one of crushing it up in the hand, then smoothing out the wrinkles. If they refuse to come out readily the silk is likely to cut, as it indicates harshness in the threads. There is not great deal of the chem ical weighting of silk practiced now;
 silks so treated could not stand the crushing or wringing process, not even the sharply creasing between the thumb and finger, with which some purchasers test 1t. It is with the ubiquitous cotton that silk is made to be less than it seems. This mixture and the short f1bred yarns that will wear rough are the things to be con- sidered after using the crush or crease tests. Silk production Is most in- tereStlng nature StuQy, US bearing on the woven fabric beginning with the difference between the cultivated and cared-for silk worms and the unculti- vated members of the same family who look out for themselves. The finest silk comes from cocoons from which the chrysalis has not yet emerged. The cocoon is dropped into warm water to soften the gelatinous substance binding the threads together, then carefully unwound, in long unbroken threads. In less well-cared-for cocoons the chrysalis comes to life and eats its way out, consequently only short threads may be unwound, and these make an inferior yarn of short-length flores. Many very pretty novelty silks are woven of these short-fibre yarns, and many attractive fabrics are silk- and-cotton mixtures that we are glad
The Bridgeport evening farmer., 1910-12-13

THIS Schwarzbrod Forte is enc that
 I learned to bake while in Ger y many. l often sent one to my
 daughter at college, where 1t was voted a great success. One of these was taken to a house party and piece of 1t was sent to an old doctor who was i'll next door. He looked at 1t, took a bite and then exclaimed, with the ut- most pleasure, "I nave not eaten that cake since took dinner with the sec- retary of war in Lincoln's admin:stra- ton, but I never forgot it's taste." The wife of the seer etary of war had learned cooking in Germany, and she always had some German dishes at her table. The little cooky recipes find invaluable. I always have some of the cookies at hand (they keep Indefinitely for my tea table. The Bund Kuchen is on every German breakfast table on Sunday morning, but have found 1t good with a cup of tea
 Schwarzbrod Forte.
 Cut in thin slices rye bread, put in oven until very dry, then put into chop per and grate it very fine. Pour over one cup of this tablespoon of rum or sherry and one-half cup of red wine. Chop very fine two cups of almonds, four ounces of citron, the rfnd of a lemon. one teaspoon of cinnamon, one
The Bridgeport evening farmer., 1910-12-13

vidual pieces. Dust with salt and pep per, ana spread half of the pieces with soft mashed potatoe seasoned with salt, pepper, parsley and onion juice. Put the uncovered pieces onto the potato, making 8 sandwich of each two pieces, fasten together with wooden skewers, egg and crumb them and fry in hot fat. Remove skewers as you put them on hot plates and serve with a spoonful of sauce tartare on each sandwish.
 Roast Duck.
 This is delicious stuffed with mashed potatoes seasoned with sage, onion and minced sweet red peppers or pimentoes.
 Turkey with Bearnaise Sauce.
 AS e piece de resistance I would rec ommend this: Fillets from the breast of turkey that has been boiled or
The Bridgeport evening farmer., 1910-12-13

steamed, or the remains of a roasted bird, if not too dry, can be egged, crumbed and sauted in butter until a delicate brown, then served with a spoonful of bearnaise sauce on each piece. A few fresh mushrooms also sauted in butter add flavor to the dish.
The Bridgeport evening farmer., 1910-12-13
serving. This should be eaten with a spoon.
 Cocoanut Soup

serving. This should be eaten with a spoon.
 cocoanut Soup.
 Crate the meat of a fresh cocoanut or use one cup of dried cocoanut, steamed, and the sugar washed out of it. Cook one tablespoon of onion with one of butter, add one tablespoon of flour and one teaspoon of curry DOW der. Now add one quart of milk and water, half of each, and the cocoanut Simmer few moments, add salt and pepper to taste and one cup of cooked green peas.
 Peanut Puree.
 Cook one quart of milk with one cup Of peanut butter or pounded peanuts, add a piece of bay leaf, one teaspoon of celery seed, one of onion juice, one-half teaspoon of salt and one-quarter tea spoon of paprika. When this is soft and boiling add 1t to two tablespoons of cornstarch or arrowroot wet in one cup of cold milk. Arrowroot Is the more delicate of the two. Cook ten or fifteen
The Bridgeport evening farmer., 1910-12-13
Makeshift Lobster Newburg.

a Newburg but object to the sherry. It is really good. Cook two tablespoons of butter with one of flour, add two cooked and mashed egg yolks. one-half teaspoon each of mustard and salt and one quarter teaspoon of paprika or a dash of cayenne. Now add one cup of thin cream, two cups of lobster meat and the cooked egg whites cut in dice. When boiling again add two raw yolks, slightly beaten and two tablespoons of tarragon vinegar. This should be served in ramekin dishes, timbale cases or bread croustades.
 Fish Sandwiches with Sauce Tartare.
 Cut any firm white fish into very thin slices. This can be done by the market man. Cut it again into uniform indi-
The Bridgeport evening farmer., 1910-12-13

to buy at their proper price. The knowledge that can distinguish the diff ferent grades and mixtures is only necessary to protect the shopper against the retailer here and there who has not yet realized that abso- lutely truthful representation of his goods Is one of his most valuable trade assets. It is rarely, might say never, necessary to warn the consumer against the manufacturer who adver- tises his goods directly. A confidential relation with the woman shopper is what he is spending money to estab- lish, but should he prove not absolutely reliable, your magazine stands as a protection to you for any false repre- sentations.
 Cotton and Linen.
 Cottons sold as cottons depend most upon discriminating taste in selection. Cotton foulards and cotton voiles are made up on the same lines generally as their silk and wool namesakes. The foulards have a silky finish and close ly follow the silk designs. Cotton vOile Is proving most satisfactory material, crisp and light and very much liked for summer costumes. There are many cotton. fabrics intended for suitings that are woven in close imita- tion of popular linens and tussahs. Usually they are sold as cottons. It is when buying linens, sold as pure linen, that we must again watch for the un- credited cotton thread. To an experi- enced shopper there is a certain crisp ness to the feel of linen, whose lack is quickly recognized if the fabrics purity is open to question. There are, to be sure, different grades of flax; here, too. short flores will work out into 8 rough and fuzzy surface, when smoothness and gloss are linen char acteristics. There Is certain merit in the wet-fnger test. The finger is slightly moistened and pressed, from underneath, closely up against the fa- brio; the moisture will quickly pass quite through pure linen
The Bridgeport evening farmer., 1910-12-13

minutes and serve with a teaspoon Of whipped cream on each plate. The cream should be slightly salted and filled with minced parsley, if the flavor of parsley is liked