davidaulloa/AmericanStories huggingface dataset:
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25
FOR HER BIG BROTHER.

Every girls big brother must have
his monogram embroidered on the
pocket of his lounging or out-of-door
jackets. At least, that is what one
would think were one to see the young
girls at one of the smart watering
places, all busy embellishing white,
blue and black jackets in this man
ner.
The pockets, be it understood, are
OF the variety known among mascu-
lines as patch" which is to say they
are stitched fiat on the outside of the
coat On that adjoining the breast the
monogram is emblazoned in a style
measuring about two inches in depth,
and rarely is anything but white used
in the work, no matter what color the
cloth may be-
Some latitude of choice is allowed
in the selection of letters, but the
cipher arrangement is preferred to
initials simply joining. They are
placed in the very center Of the
pocket, heavy white silk being EN-
ployed in execution of the work,
1t requires no little skill to do the
embroidery well, for the cloth is too
heavy to admit of going into wheel
to prevent drawing, yet it is possible
Of being pulled entirely out of shape
One girl who has done several has hit
upon the plan of basting very heavy
brown wrapping paper on the under
side of the pocket and putting her
stitches through it, When the work
is completed the paper can he pulled
out, but while it is in it makes a
frmer foundation on which to work
! Girls, if they like, may further work
, for their brothers by embroidering the
monogram on the left upper sleeve OF
negligee shirts. The letters should
come just half way between the elbow
and shoulders. MerceriZel cotton
rather than silk, is used, for The for
mer does not turn yellow as quickly
from repeated washings.
The work should not be undertaken
unless it can be well done, for indiifer
entity embroidered it is worse thar
none.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25
ORIGIN OF THE MENU

Some idea of the importance of the
menu is obtained when we consider
that many of the large restaurants
serve several hundred different
dishes 1t would be well-nigh impos-
sible for a waiter to commit to mem
the names of all these dishes, and
even if he could, it would take him
nearly half an hour to repeat them to
the patrons. The menu took birth
early in the twelfth century.
1t was the Duke Henry of Bruins.
wick who was first observed in the in.
tervals of a banquet to scan carefully
a long strip of paper by the side OF
his plate; and when the curious guests
ventured to inquire into the nature OF
his studies, he explained that it was
a sort of programme of the dishes
which he had commanded from the
cook, to the intent that if some deli
cacy which especially appealed to him
were marked for a late stage in the
repast that lie might carefully reserve
his appetite for it.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

The simplicity and beauty of the
idea appealed instantly to the good
Dukes circle, and the menu card from
that moment became an institution. In
its old-fashioned form the bill was US
ually written large on cards of such
imposing dimensions that room for
one only could be found at each end
.of the board.
In the medieval dinner this aid to
selection must have been an absolute
necessity for the medieval dinner
was mine of surprises.
1t was divided into courses, as are
our own meals but whereas NOWADAYS
the diner has a general idea that fish
viii follow soup and that entree is sue
ceeded by relieve, and can conceive
generally the sort of demand that each
course will make upon his appetite
and digestion, there was no possible
arguing as to what was going to han
pen at an early English dinner and
close study fails to reveal the exist
ence Of any principle of arrangement.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

1t is none too early to look ahead
to Christmas, especially as certain
things can be made now which can
not be made later. To the busy
housewife, with the home to be made
ready for winter, new clothes to be
bought, and the children furnished
forth for school, it may seem impos-
sible to think of Christmas. But the
house will not suffer seriously by
waiting a few days more for it's win
ter rugs and draperies, while these
few days at this season may be made
to yield some delightful gifts for the
holidays, really not so very far away
The woman who has a shut-in on
her list, or friends who board or live
in apartments, can send few gifts that
| will be more acceptable than some
homemade grape juice or grape jelly
or maramalade And now is the time
to make it. 1t need not take long
Perhaps a day will be sufficient to
make enough to supply the friends to
whom such a gift will be acceptable
Homemade ounce marmalade OF
jelly is another delicacy most accept
able to the woman cut off from max
in these things for herself. But il
there is doubt as to the usefulness
of jelly or marmalade, there need be
no hesitancy about grape juice.
half dozen or dozen bottles of this i.
welcome by almost every one. II
takes little space to stow away, is NJ
trouble to serve, and the man or WON
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25
HOW TO COOK CHICKEN

with chopped cooked chicken and re-
heat in sauce made of equal parts of
cream and chicken broth thickened
with flour Cover the tops of cron.
stades with the beaten whites of two
eggs and set in oven to brown lightly.
Chicken Souffle.--Melt a tablespoon
of butter, add one tablespoon of flour,
salt and pepper TO taste, cook until
frothy then add one cup of milk grad
ually; when the sauce boils add
fourth cup of stale bread chopped fine
and cook two minutes; then add one
cup cold chicken chopped fine, a tea
spoon parsley, a few drops of onion
juice and the beaten yolks of two
eggs; then fold in the well beaten
whites of two eggs Bake in a butter
ed dish set in a pan OF hot water I'M
till well puffed up and slightly brown,
about 90 minutes. Serve hot with to-
mato sauce.
Tomato Sauce.-Let half a can Of
tomatoes, half an onion chopped, two
sprigs of parsley and teaspoon OF
sugar, simmer half an hour then press
through a sieve. For one cup Of pulp,
cook together, until a golden brown,
two tablespoons each of butter and
flour, then gradually add the tomato
pulp, salt and pepper.
ScaIloped Chicken.-Boil two chick
ems until very tender bone and chop
fine, place in pan a layer of chicken;
over this sprinkle little salt and pep
per, bits of butter and finely chopped
ham; cover with crackers (rolled),
then add another layer of chicken and
so on until dish is full; over this pour
one pint of sweet cream and add milk
to cover all; bake until delicate
brown
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

an would be rare indeed who did not
like it.
Delicious grape juice can be made
by washing and stemming the grapes,
MASKING them, straining them first
through a fine sieve and then through
a jelly bag, and putting the juice into
porcelain-lined kettle to boil. Boil
ten minutes, bottle while hot, cork
and seal. If it is desired to make the
grape juice sweet, after the syrup has
boiled ten minutes, add sugar in the
proportion of half a pound to a pint
of juice
1t is not much trouble, you see. to
make grape juice, and no matter how
busy the housewife may be, she will
find it will pay her to squeeze in a lit.
tie lime to prepare such a gift. And
when the holiday season comes with
its crowded days, she will be very
glad that she can cross off various
names on her list as already supplied
For as. every woman knows, though
she may think she is busy now, it is
as nothing to the pace she is compell
ed to strike around Christmas time
So aside from the fact that now is the
only time when such gifts can be pre-
pared, their preparation now will be a
decided relief when the busy holiday
season is here SO, carefully study the
coming weeks program, and see if
there is not a day in it when you can
set aside the duties planned, and in
their place make these holiday gifts
for such on your list as will rejoice at
their arrival.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

Chartreuse of Chicken. - Chop
enough cooked chicken to fill two
cups, add half a cup of chopped lean
ham, half cup of chopped bread
crumbs, one tablespoon parsley, juice
of half lemon, two tablespoons of ca
pers, a cucumber pickle chopped fine,
salt and paprika to taste, two eggs
beaten until well mixed and about a
cup Of well seasoned soup stock When
well mixed, press the mixture into a
well buttered melon mold, leaving an
open space at top, as the mixture will
rise in cooking. Poach, resting on a
heavy fold of paper, in a pan of water
in the oven, or steam in a kettle. Cook
NEARLY one hour, then turn from mold
and surrounded with hot string beans
or peas. Also can be served cold in
thin slices. Veal can be used in he
| place of chicken.
! Salpicon of Chicken in Rice Cron-
stades-Let a cup of rice boil in a
quart Of water five minutes, drain on
a sieve and rinse with cold water. Re-
tur nto the saucepan with half a cup
of tomatoes PURGE, three cups of chick.
en- broth, half teaspoon salt and
three tablespoons butter. When mix
| turn to the saucepan with half a cup
water, cover and let cook until rice Is
tender and liquid mostly absorbed.
Then pack in well buttered dariole
molds and set aside to cool. Turn
from the molds, roll in flour, then in
egg and bread crumbs, with a knife
or small cutter make an incision about
a quarter of an inch deep in eacn
cronstade, leaving a rim about a
fourth of an inch wide. Fry to a gold
en- brown in deep fat, then remove the
tops, scoop out the centers and fill
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25


0a''oPeu 'onsue' 'P
tongue medium fine; for each PINT Oh
tongue take one tablespoon of onion
iuice ono toaspoon inf rbopped uars-
,.,.- ........ .,l, ,r,
'easpooh capeIs' one cup
crumbs, half cup stock ana three Ia
blespoons butter. Butter the esCal-
Toned dish and cover the bottom with
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The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

Oyster CocktaiI.-Fifty oysters with
out liquor, one cup tomato catsup, Two
teaspoons horseradish, half teaspoon
tabasCO sauce, one teaspoon of wor-
cestershire sauce, quarter cup of
vinegar, half cup of lemon juice a
little salt Mix an hour before using.
Have oysters and sauce very cold. Six
oysters to a glass. Cover with sauce.
CoddIe oysters.-One tablespoon of
butter in a saucepan, and when melted
put in enough tomato catsup to cover
quantity of oysters used; when it be,
gins to boil add the oysters and cook
one minute Serve at once on butter
ed toast
Baked Oysters.-A good way TO pre-,
pare baked oysters is to use the shells
in place of small pans. Wash them
we'll, then butter the inner surface be-
fore filling them with the mixture.
This is made of chopped oysters and
bread crumbs well moistened with
milk, or the liquor of the oysters. An
egg or two will serve to make it Of
finer consistency. Season the mixtures
well with salt and pepper before fill
ing the shells. Bake in quick oven
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25
FAvoRlTE MEMORIES FROM
MY MOTHERS COOKBOOK

Mrs. G.'s Omelet-One cup milk
boil and add a pinch of salt and half
teaspoon butter; pour in a paste Of
one tablespoon cornstarch and milk:
let boil about one minute Set off
stove, and before quite cold beat in
six yokes and six whites. Bake in a
hot oven.
Rice Pudding-Half cup rice, pinch
salt, two-thirds cup of water good
measured; steam in a double kettle
until water is absorbed by the rice.
Add one quart of heated milk good
measureD, half cup sugar, butter size
of a walnut. half cup raisins. Let
/ steam until done. Just before serving
add one egg, well beaten, and grated
nutmeg. This pudding should be de
! liciously creamy if correctly made
| Cookies-One cup brown sugar, half
cup butter (use plenty of butter), two
eggs well beaten a third cup water,
two teaspoons baking powder, four
cups flour Flavor with nutmeg, and
a tablespoon of vanilla. Cinnamon
and sugar may be sprinkled on top.
/ These cookies are always enjoyed.
| Doughnuts-On cup sugar, one cup
sweet milk, two eggs, lard size of a
walnut, two teaspoons baking powder
two cups -four little salt, navoring
Suggestion for Cooking Rice--Boil
the rice, after being thoroughly
washed. very rapidly in sailed water
When tender drain off the water
through a coIander into another ket
tie to be utilized in a blanc name
dessert Care should lie taken not tC
have this water overly sailed. Poul
boiling water over the rice to wash of
the starch around the grains, then dry
in an oven. Cooking rice in this way
makes it dry and haky. Now utilize
the starchy water drained from the
lrice by adding to it cornstarch nike
i'm milk sufficient to have It of thu
right consistency when cold. Sweetel
and flavor with vanilla and chocolate
or lemon, Serve with whipped cream
or a custard sauce. This makes a yer,
inexpensive dessert.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25
MEATS AND OYSTERS

sage and thyme to season, and dredge
with -four Pour in a little of the
water i'm which the meat was steam.
ed. Bake. basting often When done
thickeu the gravy with little flour
Roast spareribs With DRESSING
Boil sparcribs i'm plenty Of water un.
til tender and then season with salt
and pepper to taste Cut slices Of
stale bread into small squares, sprin-
kle with salt and pepper, dot with
bits Of butter put i'm a dish pour over
some Of the water in which the spare.
ribs were boiled, and let steam about
10 minutes. Then put this steamed
bread in a dripping pan with the boil.
ed spareribs and bake all to a nice
/ brown.
Mlronton Of Beef.-Mince some
cold beef about one pound, Season
with half a teaspoon of salt and hall
a saltspoou of pepper and mix Will
two hard boiled eggs, chopped fine;
wet it, with gravy or broth and cover
with cold seasoned, mashed potatoes
which have been mixed to a soft past,
with milk and butter Place in greas
ed baking dish, cover with breat
crumbs. Bake, covered half al hour
Then brown after removing the cover
DeViIed oysters.-One heapng salt
spoon of dry mustard, half a salt
spoon each of salt and pepper, anC
the yolk of one egg Mix to a smoot}
paste and coat six large oysters witt
it. Roll them in fine crumbs an,
brOiI over a clear fire Serve.
oyster Croquettes. Stake half
pint of raw oysters, half pint of cook
ed veal, one heaping tablespoon o
melted butter, three tablespoons o
cracker crumbs, the yolks of tw,
eggs. one tablespoon of onion juice
Chop the veal and oysters very fine
Soak the crackers in oyster Hquo
and then mix all the ingredients an,
shape. Dip in egg and roll in brea
crumbs and fry as usual.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25
A GROUP OF sCUFFLEs.

One Of the most delightful ways of
utilizing leftover scraps of meat is
in making a souffle, dish that is
worthy of a high-sounding name, and
bears the same relation to the famu-
air hash that a cabbage does to q
caulihower. 1t was Mark Twain who
said the cauliGower is a cabbage
with college education. One rule
to be observed in the baking, and
which is the secret o: the success. is
to place the dish inside Of pan Of
hot water. If it is set directly in the
oven it will rise almost to twice the
original and almost invariably col
lapse upon being taken from the oven.
Veal SouffIe.
Make a cream sauce OF two table
spoons of butter, two Of flour and two
cups of scalded milk. Add to this
half cup Of bread crumbs and con
unue cooking two or three minutes
Remove from fire. and after cooling a
little add two cups of finely chopued
veal, yolks of three eggs well beaten.
one tablespoon chopped parsley, quar-
ter teaspoon grated lemon rind ana
lastly the stiffly beaten whites of the
eggs, Bake in a moderate oven in a
double compartment dish about forty
five minutes.
/ Cheese SoufAe.
/ Mix together one cup scalded milk,
one cup of bread crumbs, quarter.
pound mild cheese grated; one tea
spoon paprika. Beat the yolks of three
eggs very light and add to this. Beat
the whites until stiff and dry, fold
and cut them in. Bake about thirty
minutes.
Lemon SouffIe.
Put half cup milk in double boiler.
Mix half cup flour with half cup milk
and stir into hot milk, add grated
rind OF lemon and cook ten minutes.
Beat the yolks of three eggs with half
cup Of sugar and half teaspoon salt.
Pour the flour mixture into this and
stir well together Beat the whites
stiif and fold in, Bake as directed for
others, and serve at once with a
lemon sauce.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25
NEW WRINKLES

When ink has fallen on white linen,
the latter should be Immediately dip
ped in buttermilk Allow it to soak
until the spots disappear. If you have
no buttermilk handy, dip in hot tai
low; then wash out the tallow with
boiling water and a little boraX
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

"The bluff. CHEEKY optimism of the
late Senator Frye" said a Lewiston
divine, could not brook a wilmer
"Once at a dinner here in Lewiston
a wilmer seated opposite Senator Frye
said dolefully:
- have only one friend on earth
my dog.
why don't you get another dog?'
said Senator Frye boston Herald.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

hot soapsuds. then let it dry out. That
causes it to shrink and makes it firm.
Press open the tube into which it is
to go, as much as it will stand, with
out parting the seam. Slip the wick
through until it reaches the cogs.
Then press the tube close and turn
the thumb screw. When taking out a
wick, do not pun on it until it is clear
of the cogs.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

until well Drowned and send to the ia
bic i'm the shells
Scalloped Oysters.--Put alternate
layers of cracker crumbs and oysters
in baking dish, with bits of butter
seasoned with salt and pepper and
bake half an hour.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

Instead of throwing away bits of
soap, put them in an empty talcum
powder box, cover with hot water and
let stand a day or two. Sprinkle a lit
tie of the resulting liquid in your dish
water, and you will get a fine lather.
In this way you will be able to use
scraps Of soap which would otherwise
be wasted
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

when I visit the Grand Canon OF
the Yellowstone ] realize the insig
niticance of man. Ever been there"
Never, You can get the same sen
sation by going to a suffragette meet
ing. "-Louisvire Courier-Journal.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

Surgeon at a New York Hospital
What brought you to this dreadful
condition? Were you run over by a
street car?
Patient-No, sir; tainted, and was
brought to by a member of the So
ciety of First Aid to the Injured
Life.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

To those who are fond of the lus-
cious watermelon and would like to
have this dessert in the cold winter
months, | offer the following tip: Sc
lect good ripe melon, give it coat
OF japalac over the rind, and then bury
it, preferably two or three feet deep,
This will preserve the melon for an
indefinite time.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

Recently, in cutting pieces for a silk
quilt I found that the card pattern
easily became nicked and cut took
a little tin tea box, and with a heavy
pair of shears cut a pattern from the
tin. This metal pattern was a great
help, as it was reliable for the whole
quilt.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

Now that the canning season is
here, I think this a good wrinkle:
The rubber rings used to keep the air
from the fruit cans sometimes become
SO dry and brittle as to be almost
worthless They can be restored to
normal condition by using a mixture
of one part ammonia and two parts
hot water Let them lie in the mix
ture for from five to thirty minutes.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

A few grains of rice put in the salt
cellar viii keep the salt moving, when
shaken, and prevent caking.
Cut glass should be buried in clean
sawdust after washing and drying.
This treatment restores the brilliancy
Of the glass. A soft brush is the
proper thing with which to clean cut
glass; and care should be taken not to
scratch the glass, as It breaks easily
at the scratched spots. Lukewarm
water with pure soap should be used
for fine glass.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-25

After much trouble and tribulation,
we found a way to get the wick into
the oil stove Lay the wick fiat in
The Dickinson press., 1911-02-25
the HORSES PRAYER

To Thee. My Master, I offer my
prayer: Feed me, water and care for
me, and, when the days work is done,
provide me with shelter. a clean dry
bed and a stall wide enough for me 10
lie down in comfort.
Always be kind to ne. Talk to me.
Your voice often means as much to me
as as the reins. Pet me sometimes,
that l may serve you tile more gladly
and learn to love you. Do not jerk the
reins, and do not whip me when going
up hill. Never strike. beat or kick me
when l do not understand what you
want, but give me q chance to under
stand you. Watch me, and if / fail to
do your bidding, see if something is not
wrong with my harness or feet.
The Dickinson press., 1911-02-25
sTERLAND IS MEMBER
INDIAN WAR VETERANS

Walter Sterland of this city. who, in
his young manhood, served in the army
and protected the western frontier and
helped to open to civilization our
glorious western country, has lately
been admitted to membership in the
National Indian War Veterans Associa-
ton, with headquarters al Washington,
D. c.. with Henry Heewer, national
commander and C. r. Hauser, national
secretary.
This organization is composed of Ex.
United States and volunteer soldiers,
who, in the early frontier days, fought
back the Indians step by step, making
it possible for hundreds of thousands of
inhabitants to now enjoy what was
gained by their struggles. hardships and
sacrifices in the early frontier days.
There is a bill before Congress asking
for pensions for all the Indian war
veterans who say service. Senator Nc
Cu1nber is favorable, to the passage of
the bill and it is more than likely that
men who gave service to their country
in this way will eventually be pensiened.
The Dickinson press., 1911-02-25

Freshmen and Sophomore girls, and was
a victory for the younger team. The
Sophomores have had little practice in
the armory and were unaccustomed to
the floor. They lost the game by in
ferior team work and i%naccuracy in
basket shooting. The Freshman team is
composed of Irence Church and Sophie
Jahr, forwards ; Frances Nolan, Margaret
Berry, guards and Helen Jefferies, center.
The Sophomore lineup is Myrtle Parker
and Joice Scarf, forwards; Emma
Nichols and Marion Dundas guards and
Myra Wiley center.
Goals from field: Irene Church, S.,
Sophie Jahr 3, Helen Jefferies 1, Myrtle
Parker 3. =
Final score IS to E.
The Dickinson press., 1911-02-25
SELLING GOOD LAND TO
FARMERS At $40 Per ACRE

Frye & Lillibridge sold a quarter Sec
tion each to Ben VOLTA and Andrew
Fisher of Daglum last week at $40 per
acre. The quarters join and are fine
additions to the farmes of Messrs. VOLTA
and Fisher.
A few years ago Mr.. Fisher bought a
quarter section of the same farm at
$l3. so per acre and made his final pay
men: out of a flax crop raised on the
land last season. He was a satisfied
man when he came to the Frye & Lilli-
bridge office to take up his notes, his
only regret being that he had not taken
half section, on the first deal.