davidaulloa/AmericanStories huggingface dataset:
Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1911-06-17

Honolulu was just beginning to see
the necessity for water works system
In 1880, The PolynesIan of June l.
1859, published on it's first page long
review Of what had been done In the
States toward establishing municipal
water works, the article carrying the
following Introductory paragraphs;
Water Works 49, AS the Hawaiian
government Is now engaged in the laud-
able undertaking of introducing pure
water from the king Spring into Ho-
nolulu. we doubt not but our readers
viii be interested In the following ac-
count Of some Of the principal water
works In the United States. In this and
the succeeding number we shall re-
print from the American Almanac for
1850 an account Of the mode adopted
for watering the three principal cities
In America, and shall continue the ac-
count In regard to European cities, pro-
Vided we can procure the data.
Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1911-06-17

OAHU CHARITY SCHOOL. - The
oahu Charity School win he opened for
the reception Of Pupils on Monday, 27th
inst, at Q o'clock. n. M, under the di-
rcCtion Of Mr.. II, SODEN.
Per order of the Trustees.
F.. W. THOMPSON, sec'y.
May 25-lt
Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1911-06-17

Dispatches to the Sth If March, from
Paris from the Kings Plenipotcntiary
Extraordinary, were received at the
Foreign ONCE on the 3Oth instant, The
young chiefs were much pleased with
Paris They would leave about the
middle Of that month.
Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1911-06-17

The great Importance of the large
district of kula, East Maui, to mer-
chants and shippers who are engaged
In forwarding potatoes and other Of our
products to san Francisco has led the
firm which is most largely engaged as
buyer there, to establish an office In
Honolulu, where one of the partners
win always be at hand TO afford pre-
cise Information as to prices, etc, and
enter into the neces sary contracts. See
advertisement Of Halstcad, Smith ~
Robinson.
Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1911-06-17

We are gratiHcd to learn that an in
terostng letter has been received from
France, In acknowledgment OF the re-
ccipt Of the liberal donation raised on
the Islands In aid of the French Prot
cftant Society in Paris. We shall pub
fish the letter In our next issue.
Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1911-06-17

Py private letter received ut the
Islands. from Tahiti, dated April 10, we
learn that His H. Ms yacht Kameha-
meha III, was about to be despatched
to Valparaiso and that two other small
vessels were to he employed regularly
between Tahiti and that port.
Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1911-06-17
Honolulu In 1850
As told from paper
Pacific Edwin o. Hail. editor.

one OF the first features that strikes
the reader OF the Polynesian for June
/, 1850. Is the lively business that was
done by nrms in Honolulu shipping po-
tatOcs ana general produce to san
Francisco For Instance. the following:
WILL YOU TAKE A CARROT
We have had the extreme pleasure not
only Of viewing. bat OF rcasting ON the
nublcst specimen Of this edible garden
root that the Islands have ever pro-
ducod better indeed, by far, than we
thought the soil capable of bringing to
maturity without injury to its delicate
flavor ana juicyness. It was a carrot
nineteen inches in circumference. grown
ON the land Of our valued friend, Cap
tain David Adams, the patriarch of the
foreigners, at Ealihi.-Times.
Rev. Mr.. Parker Of Kaneohc has sent
Ms a specimen Of what these Islands
are capable OF raising. 1t Is a line New
England pumpkin. weighing 20 pounds,
and measuring 40 inches in circumfer-
oncc, raised from seeds imported In the
C.Tulus in February last. We can not
see why pumpkins can not be raised In
large quantities for export to California,
for they are much superior to the
squash in their keeping qualities, and
would keep well for four or five months,
and vessels in our harbor would soon
be filled II they could now he had.
Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1911-06-17
HAWAIIAN THEATERl

MANAGER MIR. r. b. GRAHAM
This Saturday. evening win be
presented
TWO FARCES! AND A PANTO-
MINE!!
Evening star., 1911-06-01
Fruits Now Ad0rn
the Summer Hat

Designers Of fascinating and fashiona-
Bile millinery and makers Of the trim
ming thereof may be seen lowering In
the vicinity Of fruit stands. studying the
effects Of different fruit combinations.
For the edict has gone forth that Miladi
Modish Ii to wear things edible next to
her giistening hair, and while this may
sound unpalatable In the telling 1t Is de-
cidedly attractive to the eye when worn
by a woman who understands the proper
placing Of millinery fruit.
Time was when cherries were sacred to
the large hoppy hats Of the miss OF six
teen. Their blushing cheeks matched
those Of the wearer, and their suggestion
Of spring detracted nothing from her own
blithe youth. Cherries are no longer
sacred to any age or any shape. They are
sixty, and the Puritan bonnet. as well as
the widespreading chapeaux, benefit by
their dashing color. Grapes lend them
selves delightfully."- to reproduction. So far
has art progressed in this, respect that
even the early morning dew cast like a
gossamer veil across their purple cheeks
is given in all of natures purity and
charm. Currants are another fruit fa-
vorite Of the milliner, and apples come In
for their share Of popularity. Mostly they
follow the taste of the small boy by be-
ing green In age as well as color.
The fruit fad has gone so far as to put
the mark OF approval on lemons and
fruit and bananas have thus far been
overlooked. but the fertile imaginations
Of creators Of fashion are liable to the
widest flights, so that no doubt even
these difficult fruits could be made to
serve the purpose Of the designer.
Evening star., 1911-06-01
Sandwiches.
Rejuvenated Hints.

Clean and press your last years skirt
and jacket. and then cuts on tho tails
Of the coat to suit the new style OF twen-
ty-six inches. The new style black satin
sailor collar may be made from q last
winters hat by cleaning and pressing the
satin taken from the frame. The plait-
ed skirt Of last spring Is out Of date. but
by stitching down the plaits the de-
sired straight effect is easily obtained.
An old net waist may be yelled In
chiffon the color Of the suit, using a
suggestion of gold cloth beneath the
chiffon. Make the waist covering with
mandarin sleeves and seams under the
arms. finishing the neck by means Of a
band Of silk the color Of the suit and
embroidering 1t at intervals OF two inches
In French knots Of empire green.
The hat is next in line In the re1uve.
nation OF the summer suit. Use chiffon
the same shade as the waist and cover
the large fiat hat discarded a year ago
and relegated to the attic. For q fair
haired girl the hat should be faced with
shell-pink silk, a yard being ample, a.
the hat may be laid on the silk and cut
out. The chiffon may be fulled around
the outside Of the brim and gathered at
one side with close cord shirring. A
knot of broad satin ribbon is an effec.
tive finish to which one may add a
cluster OF matched quills.
Evening star., 1911-06-01

flavor. which IL quickly lost. they must be
parboiled as soon as they come from the
butchers. Plunge In boiling sAlted wa
ter. then push back on the range where
they may simmer from fifteen to thirty
minutes, at the slowest heat possible.
Parboiling is the important part. Then
throw in Ice water. to which q table,
spoonful of lemon juice or vinegar has
been added. and let them blanch about
an hour. Always handle with q silver
knife. on account Of the phosphorus which
they contain. After parboiling pull out
the little strings and membranes. There
are three sweetbreads, two In the throat
and the third the heart sweetbread, which
Is round and compact. The eweetbreads
found In veal are considered the most de-
sirable. After the preliminary parboiling
and blanching they may be boiled. served
with q cream sauce or Q la Newburg,
scalloped, roasted. broiled,' fried or served
in cases. A favorite method on state oc-
casions il to allow . can Of mushrooms
to every paie Of sweetbreads, then mix
with q rich cream sauce, and serve with
peas or asparagus In timbale shells or
patty cases.
Evening star., 1911-06-01

One dainty model however. was trim
med with band Of white silk faEoting
and small black buttons, the bottom of
the sleeves and the neck being piped
with black also.
Another stunning marQuisette waist
shown In an exclusive shop was trimmed
with Hungarian embroidery about the
round neck, while a band Of 1t curved
from the left shoulder diagonally across
the front and down to the waist line
on the right hand side. Still another new
waist was trimmed with heavy black silk
cording in square design, which was
made quite separate from the waist and
slipped on over the head.
Evening star., 1911-06-01

yeast cake dissolved In q half cupful Of
lukewarm water. stir well and then add
-four to make q stin batter. Set in q
wAnn place to rise. When risen, add
more -four, and again let rise. About two
hours before q 8 o'clock dinner add flour
to make like biscuit dough, roll out and
stamp into biscuit. Grease mufi1h rings
with lard or butter. dip one biscuit in
melted butter and rub the buttefed side
on / biscuit already In the muffin ring.
Turn over buttered side up and lay on
til all the biscuits are made. Set in q
warm place to rise until light. which may
take an hour or q little longer, and bake
in = moderately hot oven. Always put
two Of these biscuits in the same ring.
win split apart easily. and viii be as light
as feather and melt In the mouth.
Set ct 10 o'clock In the morning for q
6 o'clock dinner
Evening star., 1911-06-01
sweetbreads With Asparagus Tips
Q Ia Newbur9.

At . recent college luncheon the third
course consisted OF delicious combina.
ton Of sweetbreads and asparagus tips.
About two inches OF the asparagus
stalks were cooked. seasoned delicately
With butter. salt and pepper. and laid
symmetrically at one side Of the sweet
breads. Sweetbreads. by the way, hold
most honored place on the spring bill
oE tara, and whatever the after prepara-
ton may be the preliminaries are always
the same. On account Of their delicate
Evening star., 1911-06-01
Fads and Fashions.

It IL very evident that the new mil.
iinery will not be confined to any hard.
and-fast fashion or to specified sizes.
Never Ne a,na has the variety been more infinite.
more fetching.
Pique, mercerized poplins. linen. crepe.
madras, ETC., either plain, embroidered.
figured or striped. are the fabrics EN-. m.
ployed In the new, soft, tailored neck
wear, which Is severe without being mas
culine In effect.
Hat trimmings run to flowers ana thA
combination of the largest and the tiniest
on one hat is the latest idea. Field and
garden flowers also hobnob on the same
model and natural colorings are given
| little attention.
An effective material for sumfnef
dresses has border done in bead effect.
Ball fringe in the crocheted and gimp
variety is seen on evening gowns and
lingerie dresses.
All the feminine world will welcome the
return OF the new soft shining taffefa
Silks used In new street costumes
Under the transparent blouse or cor
sage that finishes every costume the nm
der chemisette IL Of fine English embroiu-
cry.
Wide bands OF lace. embroidery or self
fabric are the distinguishing feature of
the new French styles in dress trimmings.
Extremely wide braids in black and
white are much used. whole suits being
made Of braid Joined by narrow satin
panels
Undertunics and overdresses OF white
English emDroidery and OF filet lace are
panels and false skirts Of black velvet
Collar pins covered with lace the same
as the trimmings on the frock or blouse
OF lingerie are charmingly simple and
dainty.
A new taffeta silk gown lately seen had
its close-hung skirt trimmed from belt
to hem with narrow gathered frills four
inches wide.
Fabric bags are to be very nonu,ar
sometimes combined with leather the
the fabric shows.
The kimono sleeve is still seen On,
blouses, and on few simple house dress
es, but the newest garments are marked
by its absence.
Crepe meteor. charmeuse, rnessalfn. and
changeable and glace silks aro All used
as foundations for the frock OF chiffnn.
voile and marquisette.
On new gowns Of plain black SIX or
satin the corsage turns back in front into
wide revers faced with any strong color
emerald green. bright red or flame color.
Already quite fixed among the FASH
ions for spring and summer are berthas
fichus and large fiat embroidered collars
that round very short from the front,
deepening to below the shoulders IN the
back.
The lou0 "A A Of t,claro L. ,ne,r, - -
cepted fact. It is prettier than ever, top
ping q short or long skirt. hung to high
wrinkled belt or mounting onto the COR
sage into q shaped girdie effect.
Evening star., 1911-06-01

has economy in the planning OF ones sum-
wardrobe wise choose hat of all black of black
and white for with afternoon either being
ally useful The wide brmmed rather flat shape the popular
of the for afternoon The chosen
illustration today is becoming shape for youthful faces
and of rather black straw The sole trimming
novelty of black and white feathers made to
butterfly and lightly poised the back of the
Evening star., 1911-06-01
BIouses of Marquisette.

Marquisette. embroidered and plain.
lace trimmed or severely stitched, Is
the material Of which all the newest and
daintiest Of the summer blouses are
made.
The majority Of the more exclusive
models for these waists are cut with
kimono sleeves which hang quite straight
to the elbow. have rounded neck and
are embroidered in colors.
Evening star., 1911-06-01
IS BEST FOR
THE CHILDREN
MofhePs urhon

Mothers whose
c children ase
weak and run
down, who do
n OF gain flesh
q n d strength,
who lack the
rosy cheeks and
bright eyes Of
healthy child
hood. should re.
member that the
safest tonic and
body builder %
give them 6
Father Joha's
Medicine because
il Is q pure and
wholesomeme6-
cine free from Al
rohn1 or dao~>a
Evening star., 1911-06-01

the English queen will don an especially
decorative pair OF gloves. They are to
be Of the finest kid, and viii reach al
most as far as the shoulder. They will
be worked on the back In the royal
crown and cypher instead Of In the or
linary group OF three points, and the
tops viii be finished on with q band Of
gold embroidery in the design Of the
rose, thistle and shamrock
Evening star., 1911-06-01
A Cold Luncheon
for Warm Days

No matter how popular the more elabo-
rate salads may be on the family board.
the appearance Of old-fashioned potato
salad is always hailed with delight. 1t
has the value OF being nutritious as we'll
as palatable. and Is an excellent lunch
con dish for warm days. A luncheon
menu with potato salad is:
Evening star., 1911-06-01
Cold Tomato Bouillon.
Potato Salad. Ham eandwiches.
Strawberries and Cream.
Cake. Coffee.

To make cold tomato bouillon take any
good meat stock, flavor with boiled toma-
toes that have been run through q col
ander, and allow to jell In the refrigera-
tor.
Potato Salad
The best potato salad is made from
waxy yellow potatoes cooked with their
Jackets on. then peeled and sliced while
still warm. Slice new cucumbers over the
potatoes, using one cucumber to six po-
tatoes: cover with mayonnaise dressing
and toss lightly. Garnish the salad bowl
with curly parsley.
Sandwiches.
Cut the bread for the ham sandwiches
in thin slices and butter lightly. Put to-
gether with slice Of fragrant cold boiled
ham, from which all the fat has been
trimmed Brush the ham with prepared
mustard II desired.
Strawberries served with cream should
be ripe and solid II Is better to dust
them with powdered sugar at least q half
hour before using, as this will tend to
keep the cream from curdling.
Evening star., 1911-06-01

The Ht&le cut-away coat with H. 49,
waist line - more graceful and 6oooSns
ing than the very short all-rouud 60.
tailormadeas : 49,
Evening star., 1911-06-01

minutes they may be used as a garnish
for boiled salmon or q salmon salad: may
be well seasoned and served in patties
with or without q cream sauce: may be
seasoned with salt. pepper. butter and
have a little cream added, then eaten
from individual sauce dishes after the
country method OF serving green peas
They may be added to an omelet just be-
fore rolling. or an egg scramble. allowing
one-half cupful Of the tips to every three
eggs.
Evening star., 1911-06-01
Cream Of Asparagus Soup.

Cook the stalks Of one bunch Of aspara-
rus in water or stock to cover until ten
der Mash the stalks through sieve and
return to the liquid In which they were
cooked. Allow for each bunch Of aspara-
aus q pint Of milk. Heat to the boxing
point, then thicken with a tablespoonful
hour rubbed smooth with tablespoon
ful butter. Cook ten minutes. add to the
water In which the stalks were cooked,
season with salt and pepef. add q quarter
cupful cream and. II desired. the aspAra~
gus tips that have been cooked by them
selves for twenty minutes In salted water
and serve with croutons.
Evening star., 1911-06-01
Timely Recipes.
Boiled Asparagus.

II the grass is to be eaten from the
fingers, cut the stalks evenly. removing
the lower end Of each stalk where 1t is
hard and coarse. Wash the stalks care
fully and tie together again in bundles.
Some cooks let the asparagus lie for q
half hour In cold water before cookdng.
The kettle for boiling should be deep
enough to allow the bundles Of asparagus
to stand upright. with the tips out OF
water. Pour In boiling salted water. cover
closeiy with q lid or inverted pan to hold
the steam in and cook the tips. ana boil
twenty minutes until tender, but not soft
or spongy.
Season with salt pepper and butter and
serve on toast moistened with some OF
the asparagus liquor-the water Il u
cooked in-or serve alone. hot or chilled,
dipping each stalk before eating In
French dressing or mayonnatee. A Chan
tilly mayonnaise (the Ordinary mayon-
naise to which whip ped cream has been
added il recommended by Eecod1er.
Other favored sauces are hollandaiSe.
mousseiine. drawn butter or cream.
Evening star., 1911-06-01

Gus drugs. Thousands of mothsrs give
il to their children whenever they b.
come weakened or run down.
Evening star., 1911-06-01
Southern Potato Split Biscuit.

Bake four good-sized potatoes until well
done. remove from the skins and mash
well. adding q teaspoonful each salt and
mixed. Beat we'll then add ono egg well
beaten When cooled to lukewarm add
cupful OF yeast or one compressed
Evening star., 1911-06-01
Asparagus Tips.

There are many delightful ways OF sefv@
ing the asparagus tips when YOU have
utilized the stalks for a cream soup.
Boiled in salted water for ten or twelve
Evening star., 1911-06-01
Anty Drudge ON True Economy

Mrs. Ns,ced-'Im economizing by doing my own wash
ing. By boiling the clothes long time can get the
dirt out without much hard rubbing"
Anty Dr7dge-'' 'Economizng shucks! You're burning up
money in fuel and wearing out your clothes faster
when you boil them. Use Fels-Naptha in cool or
lukewarm water without boiling. You'll save fuel
your clothes and you won't have any hard rub
bing. That's true economy"
Evening star., 1911-06-01

On new gowns OF plain black silk a
satin the corsage turns back in front int
wide revers faced with any strong color
emerald green. bright red or flame color
Evening star., 1911-06-01

A new taffeta silk gown lately seen had
Its close-hung skirt trimmed from f,eIt
to hem with narrow gathered frills four
inches wide.
Evening star., 1911-06-01

Fabric bags are to be very ponuIar
sometimes combined with leather fhe
leather forming skeleton through which
the fabric shows.
Evening star., 1911-06-01

ions for spring and summer are berthas.
hchus and large fiat embroidered collars
that round very short from the front.
deepening to below the shoulders In the
back.
Evening star., 1911-06-01

Collar pins covered with lace the same
as the trimmings on the frock or blouse
Of lingerie are charningly simple and
dainty.
Evening star., 1911-06-01

Crepe meteor. charmeuse. messalina and
|chanseable and glace silks are ali used
as foundations for the frock OF chifYon
voile and marquisette.
Evening star., 1911-06-01

Undertunics and overdresses OF white
English embroidery and Of filet lace are
panels and false skirts OF black velvet
Evening star., 1911-06-01

The kimono sleeve is still seen On
blouses. and on few simple house dress
es, but the newest garments are marked
by its absence.
Evening star., 1911-06-01

It IL very evident that the new mil.
linery will not be confined to any hard.
and-fast fashion or to specified Sizes
Never has the variety been moro INFINITE,
the colorings more artistic. the results
more fetching.
Evening star., 1911-06-01

The long -talked-of bolero Is now an &C.
cepted fact. 1t is prettier than ever, top
ping short or long skirt. hung to high
wrinkled belt or mounting onto the cor
sage into q shaped girdle effect.
Evening star., 1911-06-01

Extremely wide braids in black ana
white are much used, whole suits being
made Of braid Joined by narrow satir,
panels.
Evening star., 1911-06-01

Wide bands Of lace, embroidery or self
iaoric are the distinguishing feature Of
the new French styles in dress trimmings.
Evening star., 1911-06-01

madras. etc.. either plain. embroidered.
figured or striped. are the fabrics EN-.
ployed in the new, soft, tailored neck
wear, which is severe without being mas
culine In effect,
Evening star., 1911-06-01

Under the transparent blouse or cor-
sage that finishes every costume the un-
der chemisette IL OF fine English enlbroid-
cry.
Evening star., 1911-06-01

Hat trimmings run to flowers and the
combination OF the largest and the tiniest
on one hat is the latest idea. Field and
garden flowers also hobnob on the same
model and natural colorings are given
little attention.
Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1911-05-03

between play that is governed and
plav that insures personal freedom.
and Miss Lamkin demonstrated this
to the satisfaction of all. Her d.
rection of the tournament was one
of the progressive features of ad-
vancing modern methods in chau-
tauqua. She so far solves the prob
lem of child training that the par
entail interests Of the nation should
familiarize themselves with her
teachings. She is indispensable
to any program in chautauqua
work.
"Absorb the young citizenship
with good cheer, pure examples and
healthful work and free air and YOU
will have it preoccupied against the
baser elements of life, is the phil
osophy Of Miss Lamkin's work."
Besides the work with the chill
dren Miss Lamkin will give six
round table-talks to parents. teach
ers, and others interested in the up
bringing of children. These talks
will be along the lines of the fol-
lowing subjects:
l. Play; Its Value in Education,
with Stories of the Ghetto.
Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1911-05-03
He - = -AA1 M!.;.-

Fahlun, May 1-Carl Franzeen
is running a brand new bicycle.
The town board met with [. P.
Felt Tuesday.
MIR. CAMEL came up from Minnea-
polls last week.
The E. J. johnson family Sun
dayed at Kandiyohi.
J. A. Wahlstrand from Willmar
looked over his farm in Fahlun
Saturday..
A few from here took in the
spoon social Friday. reporting a
good time. The quartette received
good praise.
Mr.. Lewis johnson and family
Sundayed with o. Mattson's.
F. Nelson and family made an
auto trip to Svea last week.
Miss Ruth Carlson of Willmar
visited with G.. A. Broman's Sum-
day and later did some Dress
making in the neighborhood.
Elmer Beck came home from
Kandiyhoi Saturday after a short
stay. ;
Hulda and Albin Freed were in
Willmar Tuesday.
Rev. and Mrs. Edgren were in
Atwater one day this week.
H. Redy was in Fahlun one day
last week.