davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03
SATINS WILL BE POPULAR

enough for the trimming of the hand
soonest party" dress, vii be worn.
Satin "knickers," or scant boomers.
will match the color of the gown
Princess slips OF satin. for wear under
the robe of lace and embroidery; satin
trimmings Of infinite variety. satin
wraps embelished with geld embroid-
cry and jeweled lace and dainty jewel-
studded slippers of satin will grace
m!!ady's form.
Hats % satin, caps OF satin and lace.
designed for the theatre. satin scarfS
and satin muffs will all be seen in vary
ing styles
Though not a new fabric. the wonder
fully soft fine weave and exquisite
colorines found in these new sa,ins that
have just reached us from abroad make
The material one 10 be desired above all
others for the foundation. Ii not the
whole. Of the lovely costumes designed
for every season.
A silk and-linen season Is passing. and
in its wake will follow season that
will see ga in on the crest of the wave
Ct popularity.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

A THOUGH too early 10 predict for
~ certainty Just what fabrics
. Will be the favorites during the
coming season. no woman viii go
wrong as 10 style Il she provides her
self with satin gown
Judging from the new importat!ons
OF soft lqstrous satins that have re-
Gently come 70 our largest shops, and
following the demand made for these
snimmering. clinging materials. soft in
tone and infinitely soft in texture We
shall see costumes made Of I, ranging
from the severely tailored street suit OH
through the Ire OF simple afternoon
frocks up 10 the most elaborate OF opera
and ball gowns
Not only IS /, 20 be used in The build
ing o. gowns b.. Il vii occupy a place
In the entire outet Of m,lady's ward
rome
satin pc;ticoa;s some plain. with
only scant rufie or TWO To relieve
thsm. others trimmed with lace and
ere~o ce-y that a generation ago would
have been considered quite elegant
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

ROM Paris comes the news ina.
every woman is the possessor Of
at least two of the fascinating
new bags that find such favor IN the
eyes OF the We!l-dressei woman.
They are large and small, although
the general tendency is toward me
small compact bag with its fittings
Fabric bags share in popularity with
suede and glace kid. az even the
leather bags are elaborate.y trimmed.
Every one OF them Is held o. hung
from The shoulder by long cord which
is OF silk or metal and is adorned with
knots at stated intervals or with oops
and ;assels
Frames are OF gold. silver any de-
sired metal, are ornate and correspond
with the body OF the bag. which IS SET
with all sorts OF imitation jewels
A beautiful one OF oyster-co!ored suede
hangs from the shoulder by silver
cord. knotted in several places. The
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

knots are each studded with diI oiue
stones and the bag itself mas an ih'ri-
cate design worked on its surface WIZ"
bits Of turquoise.
Another lovely sac. as the French call
them. is OF champagne-colored KID
studded al over with copper nai.heads
with pyramida! tops. The frame -
du!l gold.
TINY black-and- white tassels acorn
a bag o. black velvet that g caFf-en
Over the arm by long black SILK coro'
Tassels are seen on each corner o.
satin bag the shape of large envelope
OF biack-and- white striped satin. Inc
FAR tastens with large white saIln
button embroidered with black SILK
Pale blue giace kid goes TO make up
another bag that IS almost egg-snapea'
having a broad curved frame OF goid,
The kid is embroidered with small
baskets Of flowers. the baskets IN goid
thread and the blossoms tiny pink rose
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

PARIS. Aug. q.
RF ANY charming little taffeta after
M noon frocks are made in Louis
AVA XVI style. The changeabie silks
are favored. the latest combination seen
in the Bots being red and gray. A
white fchu trimmed the bodice and old
fashioned ruchings or box-pleated quill
ings edged the skirt and sleeves.
Fichus OF black net are worn with
these pretty taffeta gowns. and lace
black velvet ribbon.
Eyelet embroidery trims silk suits and
dresses. 1t Is in ecru. white or colors
and can be removed to be cleaned.
Very short tunics are shown on MANY
dresses. The effect is Of double skirt.
which is coming decidedly to the front
Ecru mousseline wells black silk or
satin. This vies with white chiffon and
mousseline over black for evening and
formal afternoon wear.
i>ulle and lace are largely used for
Menus on evening gowns. These are
edged with bead fringe.
Double ve.lings are being used To give
lovely iridescent effects A white satin
d Armand. was yelled in bright blue
nolsseline de sole. over which was
black chiffon.
Collarettes o. black or white tt,lle are
used to wear with afternoon gowns.
A.srettes are being used extensively
again. They are dyed now to carry out
a color scheme Of the hat.
Large black velvet hats are still worn
with lingerie gowns.
MAN. biouses OF striped mousseline de
sole are being shown. TO be worn with
the tailored suits Of linen or lightweight
serge.
The vogue for back and white al
liances Is still at its height.
Skirts. especially on lingerie dresses.
are showing more fullness. A sheer
linen frock was richly embroidered in
white and was trimmed with bands OF
emerald green mousseline at the edge
OF skirt and sleeves. A green silk sash
defined the waist.
Another lingerie model had an under
skirt OF black-and- white striped satin.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03
French Fashion Notes
and bright blue mousseline de sole trim
med the bodice and skirt

and bright blue mousseline de sole trim
med the bodice and skirt.
A chic small hat. worn by French
woman noted for her smart dressing,
had a pulled crown of black velvet.
with two rufies Of lace to form the
brim. The shape was bonnet-ehaped
and quaint A line OF tiny silk hand
made roses in tangerine yellow was
placed at the under surface OF the brim.
Flat ruches Of pleated tulie. in black
and white. are placed on the crowns OF
many black velvet oval-shaped hats.
Maline is still high in favor. Huge
crowns OF 1t in white. or in exquisite
color combinations, are seen.
Old gold is one OF the popular colors
for afternoon. Blue in its many tones
is still holding Its own. ELOlSE.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

MANY of the new French skirts sno"
the exaggerated high waist line ana eau
crate shoulder drapery.
\ novelty fall yelling has smali iie 70,
in diamond design with large squares en-
phasized by chenille dots.
The deep collar. either square or point
ed, Is still worn. 1t in many cases
reaches to the waist line at the back.
Manufacturers are already predicting
that next springs color will be blue.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

i@VHoIGH in early September sum-
mer heat often holds for davs,
the approach OF cool weather is
plainly shown by the abundant
supplies Of harvest products
offered in markets and shops Now the
thrifty provider Of a bountiful table looks
to it that many good things are made
ready for the months hen neither garden
nor field will give fresh products for inn
mediate consumption. The term canned
things" Is 10 be avoided lest A preiunics
against preserved foods shall make them
unpalatable to the arpetites to which
they offered.
Let us say. then. that we should con-
serve our fruits and vegetables that we
may enjoy all Of them and waste none,
even though the supply he more generous
just now than we can use
\ conserve differs from a preserve and
both differ from canned fruit or xege-
table The former Is the term used. and
the process of preparing is that in vogue
chiefly in Europe when any such Vot,
is done in the home. II is likewise tho
term employed in trade One asks for
conserve OF tomato and one gets sort
OF paste that Is a concentrated essence Of
the tomato. In fact. conserve Is that
winch mas been especially We'll preserved,
so that all its virtue, flavor or strength
is saved.
Ii is possible 10 conserve things in WHO'S
or in part. and such conservation is par
ticularly desirable for certain fruits that
are never so Hastily put up in factories a.
they are at home Some are quite as
we'll preserved-or canued-and il is folly
TO waste time doing those. But others
are so much better that no time spent
on them is to be counted as lost. chief
Ia pra
There are multitudinous WAYS for using
grapes and grape preserves, and If we
adopt the Spanish way OF adding a few
raisins to almost every dish Of meat we
have another use for the fruit OF the vine.
To begin at the beginning OF the use
fulness of the grape for a meal first
must be mentioned the cocktail which
may be of grape or of grape fruit This.
be 1t understood is not an intoxcant. but
merely refreshing drink, in the line or
annei iZer
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03
ATTRACTIVE PHASES OF THE EVENING FROCK


a
Fashion still kind possible for
combination dresses and simplicity makes duplication models
Look at the which
satin
a panel
nous sep
the
wear
silk Of
f
n
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

Three-piece suits seem to have the
strongest position of all in fall fashion.
There is an enormous popularity and re-
vival of net in the world of dress.
Fringe has invaded the outer garment
field and Is seen on some of the hand
soonest of the new wraps
Pierrot shapes With the high-pointed
crowns and small or medium sized curled-
up brims are among the favored shapes
in white felt
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

White serge had jumped into favor
with a bound.
Skirts show a decided ten iency toward
drapery.
Green Is the ruling favorite for even
Ing gowns.
There is definite return of the vogue
for bordered materials in dressmaking,
and some delightful effects may be OBJ
tanned from the beautiful things just
coming into the shops.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03
AUTUMN RECIPES.

An AUTUMN SUNDAY MEM
BREAKFAST
Fresh or Stcwcd Pears ar t,rapr>
Indian Meal Nush
Broiled spanish Narsrrci.
Fried rotsto.s
Hot Rolls. raTco
DINNER
Onion Soup.
Picked Peaches celery
Rump Roast - Beef
Baked Squash. Mashed Potatoes
thicnrH and F.g salad
Grapes Peach Pie T.~.r
SUFFER
Kidney stew
Fried Sweet Potatoes
"ahcs Grape Salad.
BAKED Apples and Pears
Cold Cake. Tea RorIu,ns
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

Rows of tiny buttons are used on wraps
and gowns.
The directoire coat may be feature of
fall fashions.
Beaded robes and tunics are coming
over in great numbers from French and
German designers.
There Is some danger that the narrow
French heel Will supplant the safer and
more sensible Cuban heel in fashionable
footwear
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03
Grape Appetizer.

Mix eight tablespoonfuls of pure grape
juice with two OF sugar strip and TWO "
lemon or pineapple juice. Add a cupful
of grapes that have been seeded and pour
the whole into lemonade cups filed with
cracked ice. Keep in the iceboX until The
guests entering the dining room.
Serve on small plates with doilieS under
the glasses.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

Dark blue over gray gives restful
color combinations 1t is worn by Par
slams with gray hair
Sheer linen and cotton wolfe gowns ara
trimmed with silk as reversal Of the
silk and linen idea.
The lite frock of silk. satin, taffeta
or charmeuse has enjoyed Wonderful
popularity this season.
Pearl beads, combined with rhinestones,
are to be much in favor for trimming.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03
Grape Salad.

Skin and seed pound of grapes OF
the large white or the Tokay variety.
Fill each crane with chopped nuts. Lay
upon white lettuce leaves and make
ma yonnaise that has grape juice IN II In
place of vinegar.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03

Embroidered tilet is the trimming par
excellence for voiles and marquisettes.
Cuffs of white linen appear not only or
suits. but they are seen on blouses and
one-p piece frocks.
1t is expected that the lingerie gown
will continue to be worn through the " n
ter for indoor affairs
Silk and wool poplins. ornamented with
self-coIored borders. will appear in many
of the fall costumes.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03
Curing Grapes for Raisins.

They should be dipped in I've to
soften the skins. If boiling water Is
poured over raisins before using IL re-
moves danger from I've and pumps
the raisins.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03
Grape Juice.

Wash the grapes and remove stems.
then put into a stone crock that will Mt
into the preserving kettle The water
should reach almost to the neck of the
crock but must not boil over into II.
When II begins to boil the grapes will be-
gin TO burst: they must then he stirred
with a large wooden spoon.
After they have boiled about two hours
strain through a bag. The bag must not
be squeezed or pressed the strip viii
be thick The strained product must SIM
mer twenty minutes on back Of stove or
where il cannot burn
If scum rises this must he SKINNED
Off then just before taking from fire
enough water 10 make the taste of proper
strength may he added. Seal while hot
i'm lars that have been sferilized. As no
other ingredient is added proportions are
not of consequence.
This is unfermented grape juice. When
serving II as a cool drink fill glasses with
crushed ice and a sprig Of mint or slice
of lemon.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03
Another Grape Salad.

Skin and seed the grapes a., for above
recipe Place in A bowl with powdered
sugar Make A Il. essinS of two tabe-
spoonfuls OF sugar. wine alassful OF
grape juice, the juice Of one lemon ana
two oranges and some of the pulp OF the
oranges as well. Mix and set on ice.
White Grape Salad With Grape Fruit
Cut up large grape fruit into wedges:
free these from the white skin or pith
and from seeds. Add a pound of white
grapes seeded not skinned, and cut IN
halves Sprinkle with salt. three table
spoonfulS Of oil and one of lemon jufca
Mix WELL let stand on ice for about an
hour and serve on lettuce leaves. ne
lettuce must not. however, have had the
dressing poured on il. Every one does
not il seems know that lettuce Wits
soon after the oil and vinegar nave
touched it. 50 that To preserve It's fresh-
ness it must not be dressed until II comes
to the table or just before But 1t can
he d-ftly placed around the main part OF
a salad that has been dressed with may
onnaise or merely with oil and vinegar
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03
White Grape Salad With Grape Fruit
Grape Jelly.

I-se if possible the late lsa bella grapes
if YOU wish bue ielly. or. if not. grapes
that are under ripe ANY fruit that IS
fully ripe is unfit for Jelly as IL has LOST
its jellyins principle. Pick the grapes
from The stems, wash and put IN pan
or lar that can he set in a larger pan
or vessel of hot water. Add. i YOU woI!n
avoid the tartar that 50 often forms ~
Crane ielly one or two apples that VIII
moi alter the taste. hut at the same tihe
prevent the formatio of the obje tlon-
able tartar Cook until the grapes ann
anples are broken then strain. Measure
the Juice. which will he much clearer IL
no pressure has been exerted during the
straining and to every pint of the juice
allow q pound OF granulated sugar.
Put the Juice over the fire ana the SUI
gar in shallow pans in the oven. "here IL
will get thoroughly heated. but not Eei-
lowed The oven must not he very nor
and IL is unNise to close the oven door
lest Won forget Cook the Juice twenty
minutes skimming free from all lmpuri-
ties: add the sugar: stir We'll until THOR
oughly dissolved: remove the spoon Cooh
a moment or two longer until the ilquid
jellies when dropped by the spoonful onto
a cold plate. Pour into steriiized iel!N
glasses and seal when cold. Wild grapes
make a delicious jelly. and Jelly mace
from half green and half ripe grapes Is
specially fine Favored.
Wild grapes and elderberries and Wild
or cultivated grapes with crabapples are
another excellent combination.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-09-03


The slightly raised defined by
gown This plain black
o omar
o venin
fock
of
4
edged o
he edges
Last is attractive Of the simple suitable
of
The Ekalaka eagle. [volume] (Ekalaka, Mont.) 1909-1920, 1911-08-18

tempted to steal what he would like
to have. Possessions mean power
and thrift is preparation for peace.
He cannot take care of his own
things unless he has a place for them
which is his own. That is one of the
reasons why a boy should have q
room, and a trunk, and the equipment
with which he can take care of his
things. That is not the only reason
he should have a separate room. but
that is enough.
What has been said about all of this
applies especially to his money. AS
he is expected to make money and
possess it and use it in the future, he
must begin it, as a boy, and learn to
do it in the right way, so as to avoid
the wrong way later. The very same
principles that he is to observe then
are to be acted upon now, both be-
cause they are right and because he
will not act on them, as a man, un-
less he learns to act on them now.
How shall he take care OF it? He
will be apt to get rid Of it fast enough.
That was an exceptional boy, who
swallowed the five dollar gold piece.
and they applied the stomach pump to
recover it. His Hebrew father COM
planned bitterly at the boys cupidity,
for all he could get back was $3.50.
But as to the allowance: 1t must
be given in such a way as to keep him
responsible to his parents. AS it
comes regularly, it c%ultivates in him
order and system. A pocket book, to
keep it in, ministers to his pleasure,
makes him orderly and enables him
to saw it more easily. An account
book to set down receipts and ex-
penditures in, trains him in the virtue
of accuracy. Reports to his father
each week, keep alive the sense of re.
sponsibility to authority, even for his
own things. Requiring him to save a
part of each weeks allowance enables
him to accumulate and encourages
thrift. A small reward for additional
savings will still further teach him
the value OF money. A rigid refusal tc
allow him to spend it, in Injurious
ways, may prevent spendthrift habits
Putting as much as possible every six
months in a savings bank, that will,
pay him interest, gives him an idea
Of business.
The Ekalaka eagle. [volume] (Ekalaka, Mont.) 1909-1920, 1911-08-18
FOUR CHOICE RECIPES
HOW TO MAKE A CARROT PUO.
DING THAT IS DELICIOUS.
Full instructions for the Connection
Of Chocolate Creams, Baking Pow
der Biscuits and Rye Gems.

Carrot Pudding.-Roil sound car
rots until tender enough to mash to
a pulp, mix three-Quarters of a pound
of this with half a pound Of bread
crumbs, four ounces of suet minced
finely, one-quarter pound OF stoned
~raisins, one-Quarter pound OF cur
rants, three unces OF sugar, three
eggs, one-Quarter nutmeg grated, and
add sufficient milk to make b con-
sistency of the mixture a thick batter.
1t may be boiled or baked. 1t to be
boiled, put the mixture into a but
tered basin, tie it down with a cloth,
and boil for two and one-half hours:
If it is to be baked, put 1t into a deep
pie dish, and bake for nearly an hour;
turn it out of the dish and strew sift-
ed sugar over it when serving.
Chocolate Creams.-Take three
ounces of the best a%rrowroot, mix it
with about three-quarters pint Of wa
ter, till it is a smooth cream. Put
1t into a lined saucepan, add n
pound of white sugar, and boil for
about ten minutes, stirring all the
while, then take it from the fire and
stir until it begins to cool and set.
Flavor with essence of vanilla and roll
into little balls, first buttering the
palms. Have some chocolate melted
over hot water and dip each ball in
this, using an ordinary hatpin to hold
the ball. Lay each separately on a
buttered paper or buttered marble
slab to cool.
Baking Powder Biscuits.-Mix and
sift twice two cupfuls of -four, four
~teaspoonfuls of baking powder and
one-half teaspoonful of salt. Work in
two tablespoonful of butter with tips
of fingers and add gradually three
fourths of a cupful of milk, mixing
quickly with a %caseknife. Cut out
and bake in a quick oven.
Rye Gems.-MiX an sift n cupful
Of rye -four, n cupful of bread flour,
one-half teaspoonful of salt ond five
teasroonfuls of baking powder. Add
two eggs we'll beaten, one cupful of
milk and two tablespoonful of mo.
Iasses. Beat thoroughly, fill hot but.
tered gem pans two-thirds full Of the
mixture and bake twenty-five minutes
In a hot oven.
The Ekalaka eagle. [volume] (Ekalaka, Mont.) 1909-1920, 1911-08-18

The effect Of this is to weaken his
will, confuse his Judgment and dull
his conscience.
When a boy becomes his own mar
he has to take in hand a great many
different things that belong to him
and insist on being with him all the
time. He has to take charge OF his
imagination, and th.t is NJ easy task
Now a boy naturally prefers to con.
troll others rather than himself. Think.
ing he is right, he is not apt to single
himself out for special disciplinary
treatment, and he usually regards en-.
forced obedience to those who insist
on being over him as all the discip
line he needs, which means that the
task of acquiring self control must be
set by a..Other. Boys will form laws
and bylaws for their clubs, but they
do not aim at discipline in the interest
of self control.
And he has another drawback. He
is in a state OF unstable equilibrium
and he must learn himself, as new
traits come out. Then he seems tc
drop everything else to get acquainted
with the latest conner among his at.
tributes; while he is doing that, some.
thing unexpected is likely to take
place. The result is turmoil and
seeming defeat. But he mounts again
and is in the saddle. Thus he learns.
A good test of self control is ability
to fix and hold ones attention to a
given matter as long as he wishes,
The old story is In point, on the re,
verse side, about the mar who grew
rich by telling how to turn eggs into
gold. His formula was simple. The
money was collected in advance and
would be refunded If the formula
was faithfully tried without the prom.
ised results. Take the yolks of a
dozen eggs, hold them over the fire
one minute without once thinking OF
the word nippopotamus.
II a boy cannot be his own man
without having control of himself
then he must be master of his body.
That means to conserve his strength
and prevent all spoliation of it. He
must be able to handle that body as
the driver his horse. 1t means that
he keeps his powers at the highest de.
gree of efficiency. He is not his own
master if he does not keep a clean
body. He will know how to relax and
rest
He must acquire this through imita.
ton of an attractive example and We
all know where he ought to find that
example. Others must have thought
it out for him and led him into his
kingship owe himself
The Ekalaka eagle. [volume] (Ekalaka, Mont.) 1909-1920, 1911-08-18
2FA1lARouND
@||'@sH0USE

When making sweet croquettes add
a little sugar to the crumbs in which
the croquettes are to be rolled.
Celery can be much improved by
soaking it for an hour in ice cold wa
ter in which a lemon has been
squeezed.
Scratches on polished wood, If not
too deep. can be removed by rubbing
gently with fine sandpaper and then
with a mixture of olive oil and vine
gar.
If you desire to serve a baked fish
whole. and have it stand upright on
the platter, put a carrot inside the fish
before cooking and it will remain in
position.
When making lemonade one of the
lemons may be peeled and run through
q meat chopper with a small piece Of
the peel. This will give the lemonade
q delightful piquant flavor.