davidaulloa/AmericanStories huggingface dataset:
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09

life. Ought we not to get broader
and broader spiritual outlook as the
days go by, so that when we leave
this life, we are fitted to go on to
something bigger, something finer and
higher. If we bake and brew and cook
and sew, and do it all we'll but keep
our mind and our spirit down to this
level, are we doing right by ourselves?
Are we using this experience as it was
intended to be used? We go on to the
next life seeing nothing and knowing
nothing but what we have seen and
known here. Whereas, is it not in
tended that we shall frequently CLIMB
to quiet heights where we can see the
far country, and so prepare for what
will be required of us there.
And SO as ! looked at the tombstone
of this woman with her ninety years
of life, I wondered if she went on
somewhat ready for the new ex-
perience ahead of her. or if she knew
nothing but the cares of the world
she had travelled through | wondered
if she had given her spirit opportunity
to grow and strengthen, or if she knew
only the physical and matter of fact.
For after all, it is the spirit in us that
is the life of us, that is, in fact, our
real self; and it is this which we need
most to develop and let grow. We
should not imprison it too closely in
the matter of fact existence of the
world about us, or we will not know
life, even here, in it's fullest and hap
piest meaning.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
THE CHRISTMAS SALAD.

For the Christmas salad, slice off
the stem end from large red apples;
scoop out as much of the inside as
possible without breaking through the
skin, and fill these with an equal por,
ton of sliced apples cut in tiny cubes,
chopped celery, and English walnuts
seasoned with salt and moistened with
cream salad dressing. Cut large petal
shape pieces from pimentoes; arrange
them in circle on lettuce leaves in
the form of a flower on individual
plates, and set an apple filled with the
mixture in the center and add smaller
petals to the tops.-Harper' Bazaar.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09

merriment of spirit and graceful ac-
ton of the body"
A stretching exercise was another
suggestion. In this one danced light
ly on the toes from one end of the
room to the other, with the arms eX-
tended upwards to the ceiling.
My cousin was also a great believer
in bali play. catching it first in one
hand and then the other. and also
practicing bouncing it on the floor
without allowing it to stop.
At the end of six months my APP
pearance was absolutely transformed,
and each month sees me better in
health. gayer in spirit and lighter in
body, through common sense methods
Of keeping myself supple and lissom
by means of some dancing exercises
and poses which every woman can
practice in the privacy of her own
home.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
Stuffed Potatoes.

Bake large potatoes until they are
tender, cut in halves lengthwise, re-
move the interior without breaking
the shells and place it in a mixing
bowl. Add to it. generous lump of
butter and salt to taste A bit of
sweet cream may also be added Mash
the mixture smooth and whip it until
very light. Refill the potato shells,
sprinkle over the tops. a little Parme-
san cheese and dust with cayenne
pepper Return to the oven to brown
and serve very hot.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
HOW | DISCOVERED MY YOUTH

continually attending dancing classes
or even going to dances, but merely
that in the privacy of my own room |
20 through certain steps which keep
me from becoming heavy and give me
an agility and lightness Of figure that
/ do not think | should acquire by any
other means"
She suggested that every morning
after my bath | should practice for a
quarter Of an hour first hopping alter
nately on both feet an exercise which
at first / found quite difficult. Then
when ] had gained a little agility and
could hop the length Of the room
was instructed to hop first on the left
foot then to make leap forward on
the right. and finally to spring for
ward on the left with the right leg
stretched out at the back and one
hand extended straight in front and
the other out behind on the level of
my shoulder, somewhat in the atti-
tude of the flying Mercury.
Blanche instructed me in the art of
pirouetting and circling round alter
nately on either foot, and was ad-
vised to practice leaping in the afr on
both feet
Blanche insisted on my humming a
little waltz tune during my dancing
exercises. 1T will make you smile
when You dance, and sou will get rid
of that fixed, heavy expression that is
the half mark of middle age. Learn
ing to laugh and dance is the secret !
Of bringing back youth, and you will |
find yourself absolutely reiuvenated in |
mind and body If you only cultivate |
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
Roast Ham.

Wash a small ham and soak l. "a
hours in cold water, changing the
water four times. Trim away rusty
parts and wipe dry. Cover the flesh
side of the ham with thick paste of
flour and water, place it in a baking
pan with the skin next to the pan and
bake in a moderate oven % minutes
for every pound Every 10 minutes
haste with sherry wine until a half
pint has been used After this, haste
with the drippings in the pan. When
done, remove the crust carefully and
peel off the skin. Dredge the fat of
the ham with bread, dust and garnish.
Serve plain or with sauce.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
Orange Float.

Place a quart of water on a boil.
Moisten four tablespoonfuls of corn
starch with little water, stir it into
the boiling water, and cook slowly for
10 minutes, stirring continually Re-
move from the fire, add one cupful of
lemons. Cut five sweet oranges into
sugar and the juice and pulp of two
small pieces, remove the seeds, pour
the boiling cornstarch over them and
stand aside to cool. Serve with sugar
and cream, Half this receipt will
serve four persons.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
STUFFED VEGETABLES
MAKE DAINTY DISHES

Variety may be added to the autumn
menus if the cook include in heI
knowledge of culinary things the art
Of stuffing and cooking vegetables to
perfection. Stuffed vegetables make
exceedingly cheap dishes, while at the
same time they are attractive ana
dainty. AS they belong to the class
known an entrees, they may accom-.
pany the dinner or be served indie
pendently as the principal dish fol
luncheon. In fact, stuffed vegetable,
especially when the force meat OF
stutting contains minced meat of some
kind, oysters or other shell fish,
seems decidedly the most suitable
dish for luncheon.
Stuffed Tomatoes No. I.
The most savory and tasty of TIE
stuffed vegetables is the tomato, its
decided flavor giving poignancy to the
combination. Cut off slice from the
stem end of round, smooth tomatoes,
scoop out the inside pulp and stuff
with mashed potatoes, dry bread
crumbs, minced parsley and onion,
and enough cooked ham or bacon
minced fine, to We flavor, or anN
kind of meat, fish or poultry, cooked
and minced fine, seasoned with but
ter, salt and pepper and moistened
with a little milk or cream and the
yolk of an egg. Bake i'm little casser.
Oles or buttered ramekin dishes until
tender, but not broken. and send 10
the table as soon as done.
Stuffed Tomatoes No. 2.
Scoop out the seeds from round,
solid tomatoes and place them in
saucepan containing a gill of salad
oil. Chop about half a bottle OF
mushrooms, a handful of parsley, four
shallots and put them to stew with
two ounces of scraped bacon or ham.
Season with pepper salt a little
chopped thyme and fry five minutes.
Then add the yolks of three eggs ana
at once fill the tomatoes with the
mixture. Sprinkle buttered bread
crumbs over the top and make a nice
brown.
Stuffed Peppers, with shr.mps
Cut the stem ends from green bell
peppers. Mince a can of shrimps which
have been rinsed with cold water,
drained and tossed in little hot but
ter and onion juice for a few seconds,
but not allowed to change color. Mix
the shrlmps with an equal quantity
of dry bread crumbs, a large lump OF
butter, two or three tablespoons o.
cream and a teaspoon of minced pars-
ley Fill the pepper shells, cover with
buttered crumbs and bake in the oven
until a nice brown.
oakwald Stuffed Peppers.
Cut off the stem ends and remove
the seeds and division walls of seven
green bell peppers. Chop one Of the
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
WHAT TO EAT AND HOW
To Prepare 1t

Roast ham is one of the most de.
lightful Of meats for this season of the
year. 1t should be prepared in guam.
tity, and later makes a most accept
able luncheon dish either served in
thin slices or minced on toast.
Clear Consomme,
Roast Ham, Stuffed Potatoes
Spinach, Celery Salad
Orange Float.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
Spinach.

Wash half peck of spinach through
several waters, picking it over care
fully and cutting away the roots. Wash
again, drain, shake and press out any
water Place in kettle
with one cupful of water, cover the
kettle, cook over moderate fire and
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
THE TURKEY DINNER

Pour a little alcohol i'm a pan, light
It and hold the turkey over the flame
until the clnging feathers have been
singed off, turning the bird quickly
that the skin may not scorch. BE
careful i'm drawing him not to break
the gall bag and after you have wash
ed him out well with cold water, give
him another washing with cold water
to which little baking soda has been
added Rinse the inside a third time
with pure water. BE sure of entire
sweetness and cleanness before you
put in the stufIing.
After the turkey is stuffed, the body
sewed up and the neck tied, bind the
legs and wings in place with soft
string, lay him in the pan and cover
the breast with thin slices of salt pork.
Pour a half cupful OF boiling water
into the pan and set in a hot oven,
Let him cook fast for ten minutes,
then roast in a lower temperature tif-
teen minutes to the pound. If the
Juice of the turkey does not make
gravy fast enough add a little butter
to this and haste the turkey several
times. About fifteen minutes before
he is to be removed from the pan rub
his breast with butter, sprinkle a little
-four over it and brown
eibl-t Gravy.
Stew the giblets by themselves until
tender. Chop them fine and add them
with the liquor in which they we're
cooked, to the gravy in the pan, after
you have transferred the turkey to a
hot platter Thicker with Drowned
flour moistened to paste with little
cold water, season well and boil for a
couple of minutes, stirring all the time.
The addition of the liquor from the
giblets makes the generous supply of
gravy always desired for mashed pota-
to or boiled rice at a Thanksgiving
dinner. Serve the gravy in boat
Bread stuffng for Turkey.
Add a tablespoonful of melted butter
or you may use salt pork chopped fine
instead of the butter Do not moisten
except with the butter or fat. Season
with salt, pepper, minced parsley,
little Summer savory and sweet mar
ioram and fill the body and breast
with the mixture, allowing room for
the bread to swell in cooking.
Oyster stutfing for Turkey.
To such a bread dressing as the
above add a dozen small oysters, chop
ped fine, making the top layer of
crumbs, with an extra allowance of
butter. few spoonfuls of oyster
liquor should be bestowed upon each
layer of oysters. Cover the dish close
ly and bake for fifteen minutes, I'M
cover and brown. Be careful to have
the oysters under-done, rather than
overlooked.
Cranberry Sauce, Unstrained.
Cook a quart of cranberries and a
half pint of cold water together until
the berries are broken well, add a
pound of sugar, cook five minutes,
stirring constantly, take from the fire
and set aside in a cold place.
Cream Oyster Scallop.
Butter the pudding dish and ar
range oysters and crumbs as in the
preceding recipe, but have ready two
oupfuls of cream sauce, made by
cooking together a tablespoonful Of
flour, one of butter, a cupful Of cream
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09

peppers with a small white onion, a
cup of chopped tomato meat, two
tablespoons of butter, a teaspoon oil
salt and an equal amount of bread
crumbs. Stuff the peppers, replace
the stem ends and bake them for half
an hour in a buttered dish or line bot
tom Of dish with thin strips of fat
bacon or salt pork. Basic two or three
times while baking. This is a nice
dish to serve with broiled steak or a
roast
Stuffed Onions.
Take large white, silver skinned
onions or medium sized Spanish
onions, and boil gently for an hour
in Slightly sailed water. Then re-
move the hearts, making room for Il
large tablespoon of the stuffing. Make
the stufting of minced cooked calves
liver, little minced ham or bacon TO
favor. TO a pound of the liver allow
one-third cup of gravy or cream, hail
NAI HlAV VI y VI eau VI ulllbby OllG eES,
pepper and salt and some of the
onion taken from the center. Mix
well and place in the onion cases.
Brush over with softened butter and
sprinkle lightly over with bread
crumbs moistened with butter. Bake
a nice brown in a moderately hot
oven.
Sauce for the Onions.
Put the remaining hearts from the
onions in a stewpan, with a good
tablespoon OF butter, half a table
spoon of flour and stir until smooth
and bubbling. Then add half a cup
of milk, a teaspoon of parsley, salt,
pepper and boil up again, just once
Pour about the onions when ar
ranged on a heated dish. Serve with
apple rings cooked in syrup or frieo
apples.
Stuffed Lettuce.
At this time of the year the garden
lettuce is apt to be a bit coarse for
salads unless carefully blanched.
Take five lettuce heads and wash well
in cold water, shake and drain. Then
carefully open the leaves and put in
the stuffing, which should be highly
seasoned, whether cold meat, chicken
or bread stuffing is used. A little to-
mato pulp, green peppers, onion and
parsley with bread crumbs, a sprink-
ling of grated cheese cayenne or
Worcestershire sauce give a nice
Tie up the heads with
narrow strips of muslin and place in
a deep saucepan or boiler with some
good gravy stock or broth and cook
just long enough to make very hot
through and through. Then serve
with the gravy. A little salt pork
(faD may be sliced and lightly
Drowned, then added to the broth, or
to hot water if you have no broth. !
But a cup Of good brown gravy or
sauce may be made with butter, -four !
and water These may be cooked IN
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
THE WORST OVER.

Mary: Are you going to ask Ida to
your bridge? She has been home from
Europe six weeks.
Alice: Why, yes; I'll ask her She
must have stopped telling her foreign
experiences by now.-Harper's Bazaar.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09

allow the spinach to steam for 20
minutes Drain in a colander, chop
very fine in a chopping tray, season
with salt and pepper and serve in
heated vegetable dish.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
The FASHION.

Stella: Is it a one-piece frock?
Bella: No, she told me herself that
It includes three pieces of her hus-
bands mind.-Harper Bazaar.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
SCALING THE PEAK.

Knicker: Is that Boston girl frigid?
Booker: l should say so. When fell
lows call on her they tie themselves
together with ropes.-Harper's Bazaar.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09
the casserole dish.
Dandelion as a Vegetable.

Dandelion roots form a good vege-
table, not unlike satisfy. The roots
must be scraped and boiled in sailed
water adding a little vinegar when
cooking. When tender, they may be
served with thickened white sauce OF
may be dipped in butter and fried.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-09

and one of milk until the mixture
thiCkCns Sprinkle tho crumb layers
with pepper, salt and bits OF butter,
with just a suspicion OF celery salt,
and then moisten with the cream
sauce-which should be COOL not hot
The top layer must be of crumbs, well
buttered. Bake covered until the
sauce bubbles in the dish, then brown
uncovered Half an hour at the out
side should be enough to cook the
dish
Sugared Sweet Potatoes.
Peel your sweet potatoes while raw.
Lay them in a bake dish, after cut
ting them into rather thin slices and
sprinkles sugar thickly over each lay
err Drown sugar is best Put a few
bits of butter on each layer, pour in
warm water enough to fill the dish
half full, cover closely and cook in a
steady oven. Fully an hour will be
required to make the potatoes soft
and mealy and to mingle the flavor
Of the potatoes, the sugar and the
butter.
Boil sweet potatoes until tender,
scrape off the skins, slice the potatoes
lengthwise and arrange them in a pud-
ding dish, sprinkle each layer with
light brown sugar and strewing with
bits of butter. add three or four Ia
blespoonfuls of hot water and if you
use wine in cookery, the addition of
couple Of tablespoonfuls of cooking
sherry will be an improvement Cover
land bake fifteen or twenty minutes in
steady oven, uncover, and brown.
Either one of these preparations is
| delicious and worth trying.
Pumpkin Pie. IAN Old Family
Recipe)
Beat the yolks o' eight eggs light
with two cupfuls of white sugar Have
ready two cupfuls of pumpkin, which
has been stewed and put through a
vegetable press, and beat this up with
the eggs and sugar. Pour in two quarts
of milk, two teaspoOnfuls of CHINA
mon, mace and nutmeg in equal pro- /
portions and at the last stir in the
whites of the eggs, whipped light. |
Your plates for pumpkin pies should
be very deep; flour them and line
them with your pastry, slashing it in
several places, that it may not puff in
the wrong spots. Give the pumpkin
custard a final beating and fill the
paste shells with it. Bake in a steady
oven and do not set the plates down
hard after you take them from the
oven.
Genuine Indian Pudding.
Heat three pints of milk in a double
boiler, and when it is scalding hot put
in a heaping cupful of yellow corn
meal, to which has been added tea
spoonful of salt, stirring carefully that
it may not lump. Cook for half an
hour, stirring almost constantly Whip |
a small cupful of mOlasses with two |
tablespoonfuls Of butter, add four eggs
beaten light, a teaspoonful each of !
cinnamon and nutmeg, and the milk |
with the meal cooked in it. Bake Gov |
cred, in a buttered baking dish forty |
five minutes, stir the pudding up from
the very bottom and brown. The
proper sauce for this is rich cream,
sweetened with maple sugar.
genuine old New England dish |
and especially suitable for a New Eng
land festivity
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-08-02
NO MORE GRAY FAIR

It Is easier 30 preserve the color Of the
hair than to restore It, although II In
possible to do both Our grandmothers
understood the secret They made and
7sed sage tea" and their dark, glossy
hair long after middle life was due 10 this
fact. Our mothers have gray hairs be-
fore they are fifty, but they are begin
ming to appreciate the wisdom Of our
srandmothers In using sage tea" for
their hair, and are fast following suit
The present generation has the advan-
tage of the past In that 1t can get a
ready to use preparation called Wyeth's
Sage and Sulphur. AS scalp tonic and
solor restorer, this preparation is vastly
superior to the ordinary sage tea" made
BY our grandmothers, and It can be
bought for 80 cents and 81 a bottle at
almost any first-class drug store, or will
be sent direct by the Wyeth Chemical
Company, "A COrtlandt St, New York
City. upon recent of price a
For sale and recommended by the
Harper House Pharmacy.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-08-02

slightly tonight
WEATHER CONDITIONS.

Showers in the lake region and the
Ohio valley have resulted from the
northern low which has moved from
Lake Superior to western Ontario The
western storm, which has increased in
intensity and moved to Colorado and
southern Wyoming, has also been at
tended by showers and thunderstorms
in the northern Rocky mountain states
and on the eastern Rocky mountain
slope. Areas of moderately high pres
sure still overlie the Atlantic slope and
the north Pacific coast. Owing to the
approach of the southwestern low,
showers are indicated for this vicinity
tonight or Thursday. with slightly
warmer tonight.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-08-02
HOME MISSIONARY SOCIETY.

THE HOME MISSIONARY SOCI,
ETY. of the First NJ. E. church met last
evening at the home of Mrs. c. c.
Kirchs, 1928 Seventeenth street.
The question of changing the
circle to an auxiliary was taken up
and discussed, but left over until the
next meeting. A musical and literary
program given during the evening was
much enjoyed. The literary program
consisted of a number of we'll prepar-
ed papers. Following is the program:
Vocal solo - Mrs. Mae Lidders-Sei
mon.
Paper, "Our Literature"-Mrs ]. G..
Woodbury..
Paper, "Alaska"-Miss Jennie Tay-
lor
Paper, "Eskimos"-Mrs. Grace Red
ecker.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-08-02
LADIES HAVE A
NARROW ESCAPE
Mrs. Mary Sudlow and Mrs.
John Hauberg Caught in
An Auto Wreck.
AT LoNGVIEW YESTERDAY
Were Driving Down Hill in the
Former Limousine When
Brakes Gave Way.

Mrs Mary Sudlow and Mrs. John
Hauberg experienced a narrow escape
from death yesterday when the iimou-
sine in which they we're riding became
unmanageable and jumped of a drive
way in Longview park. The car turn
ed over and was partially destroyed
and it Is almost miraculous that the
ladies were not killed. Both escaped
however with apparently nothing more
serious than some cuts and bruises
about their bodies. Frank Clark, the
chauffeur in charge of the limousine
was also Slightly though not seriously
injured.
BRAKE GIVES WAY.
The car was coming down the hill
drive way about 5 o'clock. the ladies
having been out during the afternoon
distributing cards announcing the
Bethany Home excursion Saturday.
The road is quite steep just as it
leaves the hills and the brakes were
being used to hold the car back.
The strain became too much for
them and they broke. The car in
stantly dashed ahead, there being no
way to hold it back. The chauffeur
did his best to steer it around the
curve which is at the base of the hill,
but he failed, and the limousine, with
all three still in it, left the road and
went over the embankment The fall
was about 10 feet. The car was over
turned and badly smashed Out of the
debris the ladies were taken, compar-
atively free from injury. The damage
to the car is considerable
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-08-02
PICNIC ON LAWN.

MRS. W. H. MARSHALL. $50
Twenty-sixth street. superintendent of
the primary department of the Broad
way Presbyterian church will give a
picnic on the lawn at her home to-
morrow afternoon for the primary chill
dren and the beginners. The an
nouncement was made in Sunday
school last Sunday, but Tor the bene-
fit of those who were not present
this invitation includes all who are
members of the primary and begin
ners' classes.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-08-02
THE GRAIN MARKET.
LIVERPOOL Grain.

Liverpool, Aug Wheat opened
firm on the American strength and the
firmness in Buenos Ayres. Shorts
were nervous and covered freely, with
offers. Light reports from America
were again alarming and contributed
partially to the advance Later firm
ness prevailed, with some disposition
for realizing as the advance asked
checked the demand for winters. Re
ports of rain in Argentine and the
bearish report from Italy. together
with favorable harvesting from Great
Britain. checked the advance. At 1:30
p m. the market was still nervous and
firm with prices unchanged from the
opening and - higher than yesterday.
Corn was IS higher on the Araeri-
can serength. renewed hrmness In
9uenos Ayres and lighter European Of
'ers.
Chicago Cash Grain.
Corn-No. 6S% 9641L. No. W
66A 96612. No. 2 y 6414 &645.. No. )