davidaulloa/AmericanStories huggingface dataset:
Evening star., 1912-11-17

At the little French cafe referred to it
is made of a cup of milk, in which enough
flour is stirred to give it body" After
this paste has been mixed and set aside,
perhaps a dozen large mushrooms are
taken and chopped fine. To them is add
ed the white of an egg, a pinch of salt
and pepper. two cloves and a ripe olive,
cut into fine strips. Then the paste is put
in skillet and cooked slowly, being STIR
red constantly. AS it begins to simmer
the mushroom mixture Is mixed in, the
fire is made quicker and the whole stir
red until done.
Mushrooms are also used by the French
in scores upon scores of ways, and with
all sorts of combinations in the cooking
of meats. with the result that an ordinary
piece of beef. or even a mediocre roast,
may be prepared in such a way that it
tastes like a dish beatified. For instance,
there Is a French chef who mixes chop
ped up mushrooms-or champignons to
use the French term, with raw tomatoes
cut into the tiniest of pieces, bit of
spaghetti. tiny piece Of garlic, half of a
sweet pepper. also cut fine. bit of
allspice, two bay leaves and a cup and q
half of milk. The roast is placed in the
oven and some of the juice which oozes
out of 1t as ii begins to cook is caught up
ard added TO the mixture already pre-
pared. Then the roast Is basted, over
and over again, with the whole. Pre-
pared properly the mixture soaks
through the meat. giving it flavor al
together new to the jaded appetite and
altogether delicious
The roast. however, somehow vaguely
suggests English cookery more than
French. There are many other dishes
more typical of the land Of the tri-color-
for instance. the roast goose. In France
roast goose is more or less of festival
dish and the same in a large measure APP
plies In the French restaurants of
Washington. For instance. just as no
Washingtonian could properly. celebrate
Thanksgiving without turkey and cram
berry sauce. so no Frenchman would con-
slider welcoming the Fourth of July.
which date. in addition to being our own
independence day, also marks the fall
of the Bastile. without roast goose.
Those with jaded appetites who have
tried the dish. however, have come to
the conclusion that festival days are too
few and far between, and that the dish
Evening star., 1912-11-17

only ten or dozen times wouldn't do
at ALL because II was .'hopelessly out OF
style" To mere man. who never thought
of wearing an overcoat less than two
years. and frequently made one last"
three or four seasons. the thing was in
explicable.
But the world moves and fashion moves
still faster; today mere man is ac-
cepting the twentieth century business
axiom. that good appearance counts for
80 per cent. is scurrytng to keep up
with the procession. As a result of all
this. when the first tang of winter comes
mere man. despite the fact that last
wears overcoat is still serviceable, i'm
Inediately plans to get a new one.
Though the overcoat has been long sur
fertng this year. there Is hope. The
styles which are In vogue Tor TINS WIN
ter are such that care Is more or iess
essential. otherwise the coat will soon De
decidedly unpresentable. In past years
men have worn long, baggy-httins gar
rnents which literally hung from their
shoulders Thus pressing was made more
or less "A matter Of inclination. This
most part either form fitting or semi
form hitting about part of the body, and
the rest, made raglan style. are so de-
signed that they fit close. yet give the
appearance Of being loose and roomy-
and to keep this appearance requires
constant pressing. More brushing will
Evening star., 1912-11-17

is too delicious to permit of patience
So they have it often.
To prepare roast goose in a way that
will produce the truly French result a
bird should be chosen that is not more
than eight months old. If it is younger
SO much the better, about five months
being considered the ideal. Care must
also be taken to see that the goose is
plump. this that it may be juicy So
important is this requirement that at
home the Frenchman buys his goose
alive, takes it home and stuffs it with
food himself for several weeks, keeping
piece of string to prevent it walking
around and toughening its muscles This
stuffing also has the advantage of get
ting the birds liver in proper condition
for the making of that richest of all
dishes. pate de fol gras. And the goose.
stupid bird. true to it's name, will eat and
eat and eat as long as food is set before
Few Washingtonians. of course, have
the time, space inclination to fatten
their own geese. but it is a simple matter
to buy a live bird-and this is advisable.
The goose should be killed by Sitting it's
throat and the blood should be carefully
caught in bowl. being stirred as it drips
down. That blood can be made into
number of delicious sauces.
After the goose has been killed, drained
of it's blood and picked, a dressing should
be made of three pints of bread crumbs.
SIX OuHCcS VI DuttcI, d tedSpOOliiui ed1H
Of sage. pepper and salt, and one onion,
chopped fine With this the goose should
be stuffed. not very full, but as closely
as possible, that no fat can ooze in.
Then place the bird in an oven and roast
until it is rich golden brown. When
done take it out. drain off the fat, which
being clear goose grease. may be used
for any number of purposes Then take
the chopped giblets of the bird, which
have already been boiled tender together
with the water in which they were cook
ed, and thicken with flour and butter
beaten together. Cook this for five min
utes and then pour over the bird. The re-
suit when tasted gives a very fair idea
as to why the French claim the cooking
championship of the world.
But the title does not go uncontested.
Ever since the days of Napoleon there has
existed between the French and the Ger
man the most intense of rivalries in all
things-and this rivalry extends into the
domain of the cook stove. Probably no
two things, based essentially on the same
article. could be more totally different
than the methods of the French chef and
those of the German-and each has cham
pions unwilling even to tolerate the other.
Evening star., 1912-11-17

down on the price of their winter suit,
or perhaps make the one worn last year
answer again, and sink their money in an
unusually handsome overcoat. And they
find an abundance of material from
which to choose The semi-raglan coats
come high, readymade, $50. or If
one wishes to go to tailor, he may
spend far more, the price depending on
material and lining.
This same material and lining are the big
controlling factors in all the overcoats.
regardless of style, although the cut
plays a part and, if the garment is tailor
made the name of the maker also fig
ures largely. Material and lining are the
chief factors. however, and strange
though it seems. the lining frequently is
more important than the other. Between
two coats. identically the same material
on the outside. but with slightly differ
ent Innings, there may easily be differ
ence in cost of nearly So
The most common lining for Overcoats
is a cheap quality of sateen, a material
never noted for its beauty. but warm and
serviceable. Practically all the cheap and
moderate coats are lined with It. Silk
and mohair Innings are also common al
though considerably more expensive Fur
Innings. too. have become everyday oc-
currences One may choose any of these
Innings. which have been in use probably
ever since the first overcoat, and be sure
of being correct. The latest thing, how
ever. is a plaid woolen blanket material.
1t may be any color. and the plaids are
large and vivid.
X X
1t has been many years since REFER
jackets We're worn, but this season a
coat is coming into vogue which is
strongly reminiscent of that abandoned
style. 1t is trifie longer than the old
REFER, for where the latter came just
waist
several inches lower. Like the older
jacket, however, it fits rather tightly
about the body, high about the neck and
has notably wide lapels with a wide,
thick collar, which in case of zero
weather may be turned up to give pro-
Evening star., 1912-11-17

such II coat is hardly suitable for zero
weather. or for Washington's coolest
days 1t is ideal. however, for fall and
early winter. If one could possibly afford
it, he could not do better than to get
one of these coats at the beginning OF
the season and then buy heavier gar
ment when the winter grows more Sc
we're.
Al told. however the longer COTS are
rapidly going out of fashion. They will be
worn this winter, of course. Probably
they always will be worn, and perhaps
few years hence they will be ultra
fashionable again. Unlike people, styles
usually come back. Just at present how
ever. the long coat is rapidly being su-
perseded by the garment that is knee
length even shorter. 1t is the same
way with the one-piece oyercoat. a few
years ago it was the paddock. which gave
the appearance of having been made in
two pieces. body and skirt, which was
all the rage. Then came the long loose
hanging, roomy garment, i'm which the
seams were all but invisible. And now
the latest correct thing is a garment
made of one piece. true enough, but SO
built that it gives the az Tpearance of hav-
ing been made in two. The effect is pro-
duced by fitting the body with fiaring
skirts.
In the end, there are a dozen styles in
overcoats. all new, any one of which may
be worn with the perfect surety that one
is being correct No set rule can be
given-for some men look better in one
style and some in another. Perhaps the
best criterion on which to base a selection
is ones physique. 1t is obviously foolish.
for instance, for a short man of small
build to buy an extreme English coat
for the round shoulders and other Pc
culiaritieS which make even broad
shouldered man look rather narrow would
make man narrow-shoudered to begin
with practically insignificant In the
same way it would be foolish for a man
well along in years to buy an overcoat of
a collegiate cut. And so on.
Whatever the style of coat bought
however, there are certain rules decreed
Evening star., 1912-11-17

be required, too, for many of the ma
terials used in the coats which are to
be the correct thing this year are OF
variety which catch particles of dust and
lint as a magnet draws steel
The styles In coats of course, are va
rfed in the extreme Ii one insists one
may still have a long coat reaching to
his shoe tops. He will probably have to
go TO tailor and have it made to order,
however. for there are few of them in
the stock of readymade garments. The
more nobby coat is of knee length. with
rounded raglan shoulders, semi-military
In the waist, not unlike the paddock
that was so much in vogue a few years
ago. and wide and fiaring at the bottom.
The whole presents rather an eXaggera-
ton Of the bell-skirted frock coat gen.
orally typical of the Frenchman.
The coat is decidedly stacy in form
and this staginess in many instances is
still further accentuated In color. Every
body can remember when conservatism in
overcoats was the only thing. Men de-
manded conservatism in shape, and still
more conservatism in color. For the most
part overcoats were black. A dark blue
was next in popularity. and there were
few men who bought coats of modest
gray-but even these were sometimes
spoken OF as loud. Then, little later.
came the coat of brown, and with IL came
much comment on the degeneration of
mems tastes toward vividness.
But what change today! Black, dark
blue. gray and brown coats are still worn.
but for the most part they are considered
the garb for old men-or at least for men
who have passed middle age. And men, as
a general rule. being sensitive as to their
ages, are hence careful to shun the con-
servative colors and go their younger
brothers lone better i'm the line of pick
ing out odd patterns.
Hence there are green coats, red coats,
coats which look rot unlike Turkish
rugs and plaids OF every sort and descrip-
ton Plaids are exceptionally popular
and the larger and louder the better.
Evening star., 1912-11-17

be kept warm while other necessary prep
arations are made for its serving. One
of the preparations consists of the frying
of egg sunny side up, to be placed
on top of the meat. The other is getting
out capers and sardelles. Both these
latter are also placed on top of the meat
surrounding the egg. If one desires to
make the dish still more attractive he
may place the outlet the delicate
leaves of the heart of a lettuce. Even
to look at the result makes the jaded
appetite prepare to surrender.
Naturally, WeinerschnitZel may be
served without these accessories. FIRE.
quently, indeed it is-but in such cases
it is not really the German dish. Prop
erly prepared, it ought to be delicious, too,
for the cut of meat itself is expensive,
eggs are expensive. and there are few
articles of food which cost more than
sardelles. These latter, peculiar kind
of tiny sardine, which must be imported.
never cost less than $50 a pound, and
sometimes more.
While the goose is the festival dish of
France, it is also popular in Germany
but in the latter country it is prepared in
an altogether different fashion. In Ger
many the favorite dish of which the goose
is the chief ingredient is called gaense
pfeffer-and this is a dish which will
bring added joy to the housewife in that
it is almost the last word in economy.
After it has been prepared. practically
roasted or served in any other fashion
one sees fit The making of gaense pfef-
fer requires only the heau, neck, wings,
feet and blood of the bird.
The age of the goose does not make
any particular difference in the preparation
of gaense pfeffer, for obviously the head,
neck, wings and feet of an old bird are
just about as tender as those of young
one. In this case, however, it is abso-
lutely necessary that the bird be bought
alive. This is required because the dish
requires fresh goose blood. The goose is
killed just as in France, by Sitting its
throat. Then it is hung up by its feet,
and the blood caught in a pan. As the
blood drops. vinegar must be mixed in
and the whole stirred constantly, to pre-
vent too much thickening.
When all the blood has been secured
through this process, perhaps two table
spoorfufs more Of vinegar should be
added and the mixture placed on the
stove in a covered pot and cooked until
Evening star., 1912-11-17

T hasn't been very
many years since
the average man
looked with mild
wonder and total un-
comprehension on
womans annual
demand for a new
cloak, explaining
that the one she
had bought the
winter before and
had worn perhaps
Evening star., 1912-11-17

HIS is the tale of
the strange ad-
ventures of a jaded
appetite. In other
words, it is the
true chronicle of
the experiences of
a tired epicure.
who. having sur
feited of all the
more ordinary best
in things edible
in Washington, set
Evening star., 1912-11-17

"Why spend on re decoration?' in
quired the plump little proprietor. with
the barest trace Of an accent "One. cam
not'-he shrugged-"One cannot eat Ze
decoration, eho l furnish re food-an
my custom-airs. gay pay only for zat-
no more.
There was no menu card in this little
establishment, which might have been
picked up in its entirety in old France
and brought to the new America, yet the
few patrons therefor 1t was the dinner
hour-seemed to be ordering la carte
Such was not the case however In
stead. as the proprietor explained, most
of his patrons were regular customers.
Each has his favorfte dishes and these
We're usually kept for them
The list of dishes peculiar to France is
almost interminable, but of them ALL
soups. salads and gravies are the most
typical. 1t was only few Years ago.
when certain young member of the
French diplomatic corps, who had re-
ceived orders sending him from Washing
ton to another post, stood at the stern
of the big ship bearing him away waved
a graceful hand at the receding statue of
Liberty and murmured farewell to ze
land of fOrty-f1ve pies and only one
gravy" And the Frenchman has
gravy for anything and everything-both
meats and vegetables And when he eats
fruits, gravy being rather impossible, he
finds a substitute In some sort of sauce.
Many of these gravies and sauces are
elaborate and expensive Others, almost
equally as tasty. however. are both mex
peDsive and simple. One of the most de-
licious is composed largely of beef mar
row The marrow Is scooped out, and
kneaded in with a scanty handful of
flour. Then an egg is beaten into a pint
of milk and the result added to the flour
and marrow. The whole is placed on a
hot fire and stirred constantly, water be-
ing added until it attains the desired thin
ness. 1t is cooked until it comes to
boil. A variation Of this gravy. more rich
in taste. although more expensive, is Sc
cured by using juice squeezed from beef
process.
Then there are many others-the mili
gravy. for instance. which is just about
the acme OF richness and flavor, vet re-
quires. in the making. nothing but a cup
ful of milk. about handful Of flour and
small lump of butter, about the size of
a .walnut-the whole being mixed in
skillet and stirred until 1t become Of the
proper creamy thickness. Even more de-
icious than any of these, however is a
mushroom gravy which every French
chef worthy of the name prepares. The
recipe for this depends entirely on the
chef. who gives it out. for in practically
every instance each has his own particu-
lar methods and while all use just about
the same condiments, they use them in
varying amounts.
Evening star., 1912-11-17

ate might call it bohemian, but such is
far from it's aim.
why spend on re decoration" in
quired the plump little proprietor. with
the barest trace of an accent. "Ones can
nott-he shrugged-"One cannot eat ze
decoration, EN-? l furnish re food-an
my custom-airs gay pay only for zat-
no more.
The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1912-09-11
THE COMMISSION PLAN.

We thank those who have fit to endorse editorial last
week. relative the commission form county affairs
We to add by of explanation however, that the adoption
of this plan does abolish the office Magistrate but merely
duc the responsibility of it, by placing countys the
hands board three commissioners elected from
the large and the County Judge also wand to repeat
that approval and advocacy the be considered
reflection member of the Fiscal Court constituted
At the election when county officers chosen we hone to
this question submitted the county, Much has
been said regarding the yemess SYSTEM vogue nearly every
county Kentucky and plan in force
may expect little Improvement
In popular form of like ours have Just as good
deserve and when the question presented
cling to the present inefficient cumbersome method and
reject the and progressive commission pan we will have onv
ourselves to blame.
The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1912-09-11
Best home killed steaks an,
roasts at Vanarsdell's.
Tom GrubbS.

On a farm in Montgomery coun
ty there lived for many, many
years a man named Tom Grubbs
After a useful life of seventy-sever
years he died last Thursday. Mr..
Grubbs was not of the classical
sort. He was not given to boast
ing. He was a successful blue
grass farmer, and in his last years
a man of means.
1t was the Leader EDITORS pleas
ure to know this man, and man he
truly was in every sense. He was
a diamond in the rough, out a dia-
mond of the true blue quality,
possessing none of the yellow.
Mt. Sterling and Montgomery
county have lost a valuable citizen.
Col. Mott Ayres in Fulton Daily
Leader.
The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1912-09-11
BY A. J. HARNESS, NJ. D.

The following are the effects of alcohol the human SYSTEM
position according competent physicians and men of wisdom
Alcohol considered by medical of knowledge
good health sickness has deleterious
kidneys stomach liver and the whole body gnera these
effects, while distinctly HARMFUL relatively unmportan
pared with its influence on the mind and brain.
There time when good old mothers and good old
gressive erate family physicians recommended oddy
every subbed itching scap observation
enphacay taught that alcohol decreases the Judgment
ory persistence edness sefcontro skill
all other qualities needed day in business and socet
much that alcohol "a brake progress citizenship
peace, and happiness
Admitting alcohol has and stimuant
still is prescribed by physician during onvacence
Sickness by competent progressive physician
has better prescription with efficient results and
ing his patient from the danger of becoming alcohol habtua
If alcohol does nure the health and death
why do the great life companies refuse app
who drink SELL work WITH whsky And why do they spend
thousands of dollars effort abolish decrease the drink
habit9
Men who drink alcoholic muans are now barred from positions
large factories because of unadness of hand and sluggish think
ing This action the of the manufacturers
the prevention industrial accidents Are who
positions with railroad companies and all places where
lives dependent the employees efficiency and fthuness
The world waking to the fact that the promises of the habtua
dnker not to be trusted.
positively known that following are some of the effects
due alcoholism Thirty thousand inmates of the insane
the United States brought there by drink
nas by the of thousands made such by drink Many
mothers and children have thanked the prison
their husband father of curing the drink habit
Women have always noby fought alcoholism because they
the sufferers from its Had they privilege
voting there would be for doubt of the
the Both of September Men, represent them as they
would have US do!
The effects of alcoholism growing heredty
startling the extreme The dunad apt grow
up ebemnded criminal epieptic, consumpve Unless steps
taken the growth the drink habit may
of oversenstve unbalanced people, Let
rid county of such evil Let make Montgomery
dry county the Both of September Give your justice
sympathy consider mothers
many who oppressed by the drink habit many
verses and aches caused from alcohol drinking
and listen and be guided when
It whispers September Both Vote Montgomery County Dry"
MONTGOMERY COUNTY LOCAL OPTION LEAGUE
The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1912-09-11
NOTICE TO TAXPAYERS.

The tax books have been In nv
hands for several weeks and your
taxes are now due. Heretofore
the Sheriff has not advertised
real estate for sale for unpaid
taxes, and In this manner has
been carrying a great many peO-
pie. In the future all taxes that
are not paid within the time al
lowed by law, property viii be
advertised for sale, as ! must
protect my bOndsmen. If your
Is listed for sale for
taxes you Will have only yourself
to blame, so come In and settle
at once. W. T. CROOKS,
Sheriff Montgomery County.
eff
The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1912-09-11

1t for the brewers whenever fighting
traffic. misrepesent and that are
under prohibitory county opion law
During the of the countless with
population 27 did send single the State
pententary.
Nfty-seven of the los counties had single pauper
Eighty of the los counties did insane pa
institution.
death the lowest in the word74 1000 persons
The State still boasts of the lowest teracy
Kansas bank deposits have increased from $780,
600 900.
All of this has happened under years prohibition
Not being compelled their money support prs-
poorhouses and ayums which largely filed by
of liquor the people of Kansas able the
banks automobiles and their building school,
houses and improving conditions. Il
Prohibition has been State has
elected officials who enforce the aw.-Omaha News
MONTGOMERY COUNTY LOCAL OPTION LEAGUE
The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1912-09-11
Free StereOptiCan Lectures.

series of illustrated temperance lectures will be delivered by
G. Van Hyde of Ohio beginning night follows
Towards Mill Church Thursday night
Camargo Christian Church Friday night
Antioch Church Saturday night
Somerset Church Sunday night
Grassy Lick Monday night
Levee (Glead church, Tuesday night
Jacksonville Church Wednesday night
begin 1880 o'clock Other places and dates will
announced week These lectures absolutely Free Every
body invited. Tell your neghbors.
MONTGOMERY COUNTY LOCAL OPTION LEAGUE.