davidaulloa/AmericanStories huggingface dataset:
The Washington herald., 1912-06-15

Hits made-Of Blandins, II in 4 Is innings; on
Steen, 2 in % inning of kAhleT. in innings; on
Baskctte o in innings. TWO-bass hits-FOster q,
shanks ~. Morgan Henry, Turner, Milan Butcher
Threebase hits Butcher, LAjOie. Moeller. Sacrifice
hitE-Olsen Shanks, Hughes Stolen bascs-Gandn,
Moran Milan g. Pucdnpaugh, Foster First base
on balls-Of Hughes l; OF Blandirg. .; on kahler.
l. Hit by pitcher-By kahleT, !. Balk-HugheS
Left on bases-CleTeland, Il: Washington, e struck
cUt-By Hughes. ?; by Banding. l; by KAhler. / by
Baskette l. Double plays-MOsller to Henry; Hughes
10 Mcbride to Gand; KEhleT to Lajoie. Wild pitch
-Baskrtte Umpires-Messrs Connolly and Hart
Time Of game-Z hours and Z MINUTES. AtterdAnce-
zoo
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
ThreeDeliciOus Compounds

Directions for making delicious
sauces are given in the Pictorial Re
view as follows
Mousselne sauce-One half gill of
cream, yolks of four eggs, three crush
ed whole peppers, one tablespoonful
of butter, salt, nutmeg, lemon juice.
Put the cream, egg yolks and crushed
peppers in a saucepan. Place this in
a double boiler half filled with boiling
water and beat up with whisk for a
quarter of an hour. Then add small
pieces of butter, one at a time Stir
constantly, but do not add any more
butter until each piece has been thor
'oughly worked in and is absorbed in
the gravy. The sauce when finished
will have the appearance Of a frothy
'cream, and should then be passed
Through a sieve. Just before serving
add a few drops of lemon juice, a
pinch of salt and a CRATE of nutmeg.
Serve with souffles, fillets of veal or
fowl, asparagus or artichCkes.
Green Mousseline Sauce-One gill
of mayonnaise, one half gill of cold
bechamel sauce, one tablespoonful of
chopped parsley, few springs Of TARA
gon, few sprigs of chervil, two table
spoonfuls of cooked spinach, yolks OF
two hard-cooked eggs, two anchovy
fillets, one half gill of cream, season
ing, one teaspoonful of made mustard.
Wash and pick the herbs; soak them
in boiling water for a few minutes,
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08

If now we bring in some pleasure,
some change, no matter how little it
may be, our spirits grow, life becomes
joyous, we go to our work with appe.
tite.
And we can add this happiness 70
life in many ways. We can add it
by saying the word or appreciation,
Of love that Will lift the spirit. The
wife can give happiness to the hus-
band, when he comes home tired at
night, by sympathy and appreciation
of all that he has done for her and
the family, by some little change in
the menu or some especially dainty,
appetizing way of serving the meal.
The husband can bring Joy into the
wifes life by expressions Of love, ny
the words and caresses her heart
Graves for. Both can plan little out.
ings, not necessarily expensive ones,
but something that will break the
monotony of their routine of living.
Little excursions, or iaunts of this
sort bring happiness to the children.
And the whole atmosphere of the
home is changed by these little
things. 1t becomes bright and buoy
ant and joyous. The spirit has been
eating of good, nutritious bread.
And the one who has no family
life should give himself happiness in
some form. 1t is not a superhuity.
1t is a necessity. In fact, we would
ell be better off, il we stop looking
upon happiness as one Of the extras
of life, to be sought, after neCessi.
ties are secured; but would put il
in the list Of necessities And if we
must take half a LOAF of bread in or
der to secure some right pleasure
to know that this pleasure is as much
bread as is the wheaton loaf. It may
not seem so tangible. But it has
quite as much effect in furnishings
as strength for the battle of life.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08

cream Milk or cream, with cereal,
fruit sugar or cooked vegetables, is
apt to cause difficulty"
The reason why raw fruits and cook
ed vegetables do not combine well to.
cether is partly because of the fact
that they do not digest in the same
length of time, so that one is unduly
retained or the other unduly hurried
along in its passage through the
stomach
Fruit and grains, grains and meat,
grains and eggs, grains and nuts,
grains and vegetables, are fairly good
combinations, while fruits and vege.
tables, milk and vegetables, sour
fruits and milk, and milk and meat
are particularly bad combinations.
The reason why good food combina.
lions are important is that if foods do
not combine properly gases are form.
ed which are absorbed through the
walls of the intestinal canal into the
blood stream and partially poison the
body The way to eyado this is to
ca. only those foods which are known
to combine well together or to sim
lpufy matters, by eating only two or
three articles at each meal
The fewer foods we eat together at
a single meal the better, from the
health standpoint; of that there can
be no reasonable doubt. The poor
man who can afford but a few simple
dishes is far better off, in reality, than
! the rich man with his extensive
course dinners'--as many million.
aires have found out when they are
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
EMMY pEsrINN ON SINGING,

Emmy Destinn, the great singer, has
been giving some advice in Harper's
Bazaar to girls who would follow in her
footsteps. In the June Bazaar she says,
among other things;
ITO know more than one language,
for example, aside from the fact that it
is necessary in these days for an opera
singer, is a matter of culture as we'll
as a practical advantage. Here in
America you have less need to use and
less opportunity to practise foreign
languages than we have in Europe, but
you should not neglect them. l, as a
Bohemian living in a German-speaking
country, was naturally born to the
literature of two races; also all we'll
educated Austrians know French. |
did not, therefore, have to acquire
these things when I came to prepare
for my profession, but the girl who ex-
poets to sing in opera cannot begin too
soon to utilize all her opportunities in
TINS respect. She should not be salts
fled with enough knowledge of Ger
man, French or Italian to sing in those
languages. 1t will make it a thousand
times more easy for her to learn her
lines if she really knows the language.
There are girls studying for opera,
| am told, who are not familiar with
the lives Of the composers or with any
Of the things that are associated with
their art. But in what a way will we
live our lives if we think only of the
things Of the operate life l cannot
tel. you how much happiness I have
had from my books which l have lone
been Interested in collecting. l even
bring an iuconvenient number of them
TO America with me, and there are
hundreds more in Prague"
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
HAPPINESS AS NECESSARY AS BREAD

One of our country's foremost ply
sicians, widely known also for his
writings on health subjects, said in
an address to a gathering of leading
business men and educational and
welfare workers, Happiness is as es-
sential to human beings as bread is
Coming from such a source, that
statement should command more than
the usual attention. We all crave
happiness. We all try to get as much
Of it as we can But We look upon
it somewhat as the dessert Of life.
If we can have it. all well and good
but if We cannot-well, we must
make the best Of it, The bread and
butter things of life must be attend
ed to first
But there is a practical man of
affairs, man who considers life
scientifically and not sentimentally,
who says happiness is as necessary
as bread. He is not saying this with
the idea of uttering a pleasing plati-
tude. He is not addressing a reli-
gious meeting and after the manner
of some speakers at some of these
gatherings painting rosy picture of
life, that, somehow. never fits reality
But he is just stating a hard, com.
mon sense fact which he. has discov-
cred from actual contact with lie.
And by happiness he means change,
amusement, pleasure, getting away
from the regular, monotonous work.
sday life, saying the little things or
doing the little things that will lift
the spirit and bring a glow to the
heart.
And isn't he right? If we live to
treadmill of thought, speech Or ac
ton, our step gets heavy, our blood
sluggish. We deteriorate physically
we do not do our best work Our spir
it has no bread, and it grows weak
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08

drain well, pound in a mortar with the
spinach, and rub through a sieve.
Pound the yolks of the eggs and an
chovy flllets together. Mix with the
green PURGE, add the cream and rub
the whole through a sieve Then put
in the mayonnaise and bechamel
sauce. Add little seasoning and the
mustard. Serve cold.
Sauce Tartare-Yolks of two eggs,
one teaspoonful of salt, pinch of white
pepper, pinch of red pepper, one tea
spoonful of made mustard, two cups
full of salad oil, one quarter gill of tar
ragon vinegar, one tablespoonful of
cold bechamel sauce, two tablespoons
full of finely chopped gherldns, one
tablespoonful of chopped capers, one
tablespoonful of chopped parsley, one
half teaspoonful of finely chopped tar
ragon and chervil, lemon juice. Cut
the yolks of the eggs into a basin
Place this in a shallow pan containing
cold mixture and add the salt, white
pepper, red pepper and mustard. Stir
well together, and gradually add the
salad oil and tarragon vinegar. When
the sauce is smooth and creamy stir
in the bechamel sauce, gherllins, chop
ped capers, chopped parsley, chopped
tarragon and chervil Do not mix the
gherdns, capers, etc, until the sauce
is finished, as they are apt to cause
the gravy to curdle if put in too soon.
A few drops of lemon juice may be
added if the sauce is found too thick.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
ny a Health Expert

It has been said that all foods agree
with the consumer, but they do not
agree with one another. TO a certain
extent this is very true It is the proc
ess OF mixing together foods Of all
kinds and qualities which usually
causes the trouble
The story is told of young man
who followed a typical sourmand
about all day and placed in a glass
vessel a pinch Of everything which the
gourmaud ate Toward the conclu-
sion Of the day the glass vessel eX-
pIoded with a loud report-as the re-
suit of the formation of gases which
had been formed within it. True or
not, the story illustrates a great TRUTH
and it is that too many foods should
not be combined at a single meal; or
if they are, trouble is almost sure tc
followl
Certain foods combine we'll together
and others do not. Our object should
be to ascertain those foods which dc
combine together and eat them at the
same meal One authority upon this
subject says:
Fresh fruits all combine we'll with
one another AS a rule, fruits, fresh
or cooked, combine we'll with bread
or cooked cereals and nuts or nut
foods. Fruits do not, as rule, com
bine we'll with cooked vegetables, nor
with meat, eggs, cheese, milk or
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08

New neck filings combine fine Irish
lace and velvet in all sorts of ways
bows, balls, dangling ends, loops and
wee roses all playing their parts.
Long suede gloves are very much in
favor this spring among we'll dressed
women.
Iridescent enamel under a delicate
silver tracery forms the newest slipper
buckles.
Lines of suits are to be slightly
more shaped, following the silhouette
of the figure.
Double ruffles of pleated tulle often
finish the long sleeve of the one-piece
dress.
Cut steel and rhinestone buttons
and buckles are popular ornaments for
all gowns,
Newest sleeves are short, loose and
flowing, and everywhere the ruffle APP
pears.
The tailored straw hats are very
acceptable to those women who pre-
fer plain styles.
Brocaded silks, not in the large, but
in the small and delicate figures, are
to be in great demand.
Exquisite trimmings in crystal,
pearl, steel and gold are noted on
many new evening gowns.
Violet velvet faces some of the
graceful hats of amethyst straw
Touches of cerise appear in many
Of the dark gowns to relieve any pos
sible note of somberness.
The shirred back is much in evil
dence in coat suits, the fulness being
gathered into a belt at the waist
line.
Saucy little touches of black set off
some of the new lingerie waists.
Graceful picture hats of straw are
large as to brim as well as crown.
Pulled taffeta crowns are in vogue
on small hats, and huge ribbon bows
of shirred cabochons are extensively
used.
Double tunics fall over satin skirts,
the top tunic showing the lightest
color.
Most of the new panniers are smooth
over the hips, but some are frankly
puffy and may become more so.
For use between seasons and for
and-white alliance is almost indis-
pensable.
The all-enveloplng and Disgusting
bell shapes in hats have given place
to other hats of entirely different
form, the broad, fiat, picturesque hat
being undeniably popular.
While the train has quite establish
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
Fashions and Fads

Low-heeled pumps are coming back
into vogue.
Novelty suit features consist of shir-
red and belted effects.
Soft milans are a charming though
not cheap millinery fad.
The pannier is being used to con-
siderable extent and many variations
of this form are seen; but the pure di-
.rectoire styles are now forcing most
attention.
More of the heavy crash suiting in
colors is sold these days than any
other type. of linen.
Changeable silk stockings are now
tempting the feminine purse, in three
or four color schemes.
Bright-surfaced feathers make up
most of the new belts, and on some of
these flexible buckles are employed;
on others pyroXylin and galaith buck
les and concentrations are introduced.
Unquestionably the pleated skirt is
the seasons novelty which many lead
ing makers will emphasize,
Whole dresses are being made of
striped Japanese habutai, frequently
with lingerie collar as trimming.
Fetching automobile hats may be
made of a remnant of bordered foulard
draped over narrow crown band of
buckram for foundation, with pleating
or knot of the silk at the left side.
A popular summer fancy recently
seen is a belt of pink MORE with a
buckle composed of rosebuds and
leaves in. ribbon work, thickly incrust-
ed in the style of prim old bouquet.
A chic hat ornament is the spray Of
waving and iridescent spun glass"
Jaunty tailored suits in serge and in
worsted show the pleated skirt falling
from deep yoke; over which is a sort
of tunic blouse, which in no small de-
gree suggests the myen age effect
The newest slipper touch is ostrich
feather pompons in colors or black and
white-dainty things that cost little.
June roses, American beauties, IL
laos, bluets, wistaria and pansies are
the millinery flowers Of the moment.
Novelty features are the order of the
day in undermuslins. Attractive new
trimming effects are everywhere in
evidence.
Crashes, striped linens and novelty
weaves make up the light summer
suits, and these fabrics are being var
led most effectively.
Taffeta continues to have a great
vogue, especially in navy blue and
black. The newest feature, however,
is brocaded and chine-printed taffeta.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08

sure to have a supply, the simplest OF
onepiece linen morning, frocks, tail
ored linen coat and skirt suits, dres'
sier afternoon frocks of linen that
still are cleverly simple in air. Among
the latter, says the New York Sun,
there are delightful models this
spring with short coats of the Elton
or bolero type, loose and jaunty, ac-
companying one-piece frocks or
skirts and sheer, dainty blouses.
Sometimes linen, eyelet embroider-
ed, may have full length front panel
of linon or batiste finely tucked and
inset with valenciennes. and almost
the entire bodice may be of this cool
sheer material, while the little coat
and the skirt, aside from the front
panel, are of the heavier linen. The
little coat does not close in front,
being merely held at the throat by a
colored cravat and open below to
show the fine tucked bodice front
Where linen is too warm, there are
plenty of lighter cottons which may
take it's place, and never was there
a season when more modish little tub
frocks were offered ready made at
ebsurdly low prices. The finer grades
Of toweling are much used for tailor
ing tub suits and for trimming cot
ton stuffs and the cotton corduroy
linen for summer sporting wear.
Plain mannish shirtwaists of linen,
fire linon, etc, are always correct for
sporting and morning wear, but there
are many likable blouses severely
simple but very fine in material and
made with runaway collar and short
ened sleeves, which are tremendously
comfortable for hot weather, tennis,
eolf etc, and look well with the cot
to-, corduroy or pique skirt.
Norfolk suits of toweling or of light
weight woolens are exceedingly popu
lar with girls for general rough and
ready wear.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
Good and Bad Foods to Eat
in COmbinatiOn---And Why

reduced to living on milk for a while.
The question of the quantity of food
we should eat is also very important.
We should all of us have enough good
food But the tendency is to eat too
much instead of too little, and we all
suffer more or less from constant
overeating.
A little fasting would do all of us
good; it would give the machine a
chance to rest and give itself a
housekeeping, which is very es-
seutial every now and then.
The result of overeating is to stop
up and obstruct the small vessels in
all parts of the body, ultimately caus-
ing much trouble in consequence. If
a human body is suffering from too
much food no possible harm but much
good will result from eating consider
ably less for several days-that is, a
partial fast. (Water should be drunk
at all such times, needless to sayD
Not only do those in middle life
oyereat, but babies and very old per-
sons also eat too much. 1t has been
calculated that if an adult were to
drink as much milk, according to his
weight as many babies are made to
drink, he would consume daily more
than twenty-five and half quarts!
This is surely excessive. True it is
that the baby is growing rapidly; he
is gaining in weight every day. 1t is
for this reason that babies and young
girls and boys are allowed and often
made to eat one or two pounds of food
extra each day.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
WITH ROAST VEAL.

A novel accompaniment to roast
veal is made of one pound OF oatmeal,
two Spanish onions, one ounce Of but
ter, one half teaspoonful of salt, chop
ped parsley and mixed herbs, one egg,
one quarter cupful of milk. Chop the
onion fine, cut the butter in dice, mix
all together. tie up in a cloth and boil
two hours. Serve piping hot.-To-
ledo News Bee.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
USE PASTRY FLOUR.

Pastry flour should be used for all
purposes in cookery except bread and
doughnuts, as it requires less shorten
ing and moisture than bread -four and
makes better pastry at less expense,
says the Commoner. Pastry flour
comes in cartons or small packages,
as it does not keep we'll, and, is sold
at nearly all f1rst-class groceries.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
GLASS CLEANER.

Place pulverized pumice stone be-
tween the layers of a folded piece Of
soft muslin and stitch around the
edge to keep the powder from spill
you may add enough fanny tint to
dow panes with this dry cloth and
they will be clean and sparkling al
most instantly, says an exchange.
Enough powder will remain in the
cloth to be used many times.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
Preparing Sea Food

cups mashed potatoes. Mix with them
a heaping tablespoonful of butter, a
beaten egg, a half cup milk and pepper
to season. Put into a well buttered
deep earthen dish, spread a beaten egg
over the top and dust with buttered
bread crumbs. Bake in a quick oven,
slip from the dish onto a hot chop dish,
garnish with curled parsley and serve.
EMMA PADDOCK TERFORD.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
CHINA MEMBER.

The best medium for mending china
or porcelain or pottery of any descrip-
ton is white oil paint. Buy a tube
of a good make and use it like tube
paste. If you have a box of oil colors
you may add enough of any tint to
the white to matCn the broken article;
but the white does not show and is
astonishingly efficacious. Cut glass
mended with it IS now in constant
use.-Good Housekeeping,
O @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @
ed itself for evening and afternoon
wear, street suits will continue to be
cut quite short,
To wear with an ornate costume,
a broad hat bound with black velvet
and covered with Irish lace stands in
the first rank.
Macrame aces are more than ever
popular, and now comes along a
charming little macrame belt for the
white summer dress.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
Curry of Lobster in Rice Cups.

Curry of Lobster in Rice Cups.
Fill cups with warm boiled rice
pressing down close and firm. When
cold scoop out the middle OF each cup,
leaving a wall substantial enough to
preserve its shape. Have ready a ket-
tie of boiling fat, drop the cups in care
fully and fry until brown For the
filling, put tablespoonful of butter in
a saucepan and when hot add a table.
spoonful of minced onion Cook until
light yellow, then add one table
spoonful of -four AS soon as frothy,
pour in one cup of hot milk or water,
teaspoonful of curry powder and
salt and pepper to season. If YOU
use water instead of milk, a teaspoon.
full of lemon juice is an improvement.
Cook until the mixture thickens, add
one cupful of diced lobster, then fill
into the cups and serve
BroiIed Lobster.
For broiling the lobster is usually
killed and split open by the fishmong-
er, who will remove the intestines and
lady in green" If forced to be your
own executioner, select a good-sized,
lively creature, sever the spinal cord
by running a sharp-pointed knife be-
tween body shells and tail then with a
heavy knife or cleaver split from stem
to stern. The claws may be cracked
now or after broiling as preferred, and
nut cracker is best for this purpose
Place two Holsters at time, backs
down, on buttered griddle iron, but a
good distance from the Goals, first,
however brushing the flesh over with
olive oil. Basic occasionally with
more oil and little salt At the end
Of twenty minutes turn the lobster
over long enough to mark the shell,
then place on a hot platter, spread
with butter, dust with paprika and
send to the table with a small boat Of
melted butter or maitre dhotel sauce.
Lobster Pan BroiIed.
After splitting the lobster place ia
a fiat pan flesh side up, brush with
olive oil or melted butter dust lightly
with salt and paprika, and put into a
very hot oven for fifteen minutes.
Serve with melted butter
To Smoke Eels.
Clean medium-siZed cells, leaving the
skin on Wash, dry and rub each one
lightly with salt. Set in a cool place
for twenty-four hours, turning twice
during that time Put a stick through
the eyes and hang about ten cells on
the stick over a barrel that has had
the bottom removed. Set the barrel
over pan of burning charcoal with
enough sawdust sprinkled on top of
the Goals to make a good smoke. Cover
the barrel with linen sacking and
smoke about three days, according to
the size of the fish
Salmon Salad.
Arrange the pieces of salmon on
crisp lettuce leaves, sprinkle with ca.
pers, cover with mayonnaise, arrange
slices OF lemon and quarters of hard
boiled eggs over it and serve. Have
IT as cold as possible All fish salads
are improved if marinated with lit
tie lemon juice half hour before serv-
ing,
Goldfish Pie.
Add one cup shredded Goldfish to two
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-08
FoR GREASE SPOTS.

For very bad grease spots on the
front of a light blue cotton dress
sprinkle plentifully with finely pre-.
pared starch and cover with brown
Taper; iron with a hot iron for a few
moments, then wash in the usual way
in warm soapsuds; no trace of the
grease remains.-Minneapolis Tri-
bune.