davidaulloa/AmericanStories huggingface dataset:
The Green Forest tribune., 1912-05-03
MAKES ARTISTIC SASH
EFFECTIVE DRAPERY OF WIDE
 MEssALINE, SATIN OR SILK.
Will Go Far In Dressing Up a Simply Made House or Evening Frock- CoIors That Make Most
 Fetching Combination.

Absolutely new In sashes and an ac- cessory of the sort that will do won ders toward the dressing up of a sim ply made house or evening frock is the one to be fashioned from a yard and half strip of the very widest messaline, satin or silk procurable, as the material should be doubled over and the two long edges invisibly Joined before the portion to be draped about the waist is attached to a foun- dat1on girdle. This girdle of stif1y starched linen or canvas or of heavy taffeta should be shaped very high at the back, taper toward the sides, wid- en slightly toward the front and then covered with the sash material which, starting from the front and at the left side, goes about the waist and slides through an ornamental and very large square buckle at the other end, whence 1t falls straight down the left side in a single broad, heavy end, which is embroidered in self-color, with white, gold or silved, appliqued with tinsel medalltons or beaded in Oriental ef- feet and finally fringed with deep, knotted silk or tinsel fringe The buckle, also handmade, should as nearly as possible match the trim ming scheme of the sash end and is easily made by covering a cardboard or leather foundation with the desired shade of satin, with a tinsel cloth or with head-embroidered fabric. The idea is to produce rich effect and the model affords good opportunity for the exercise of personal ingenuity. For instance, if shot taffeta in rose and gold is employed for the sash, the large buckle should be of cloth of gold embroidered with rhinestone beads, the straight end embroidered with gold tinsel and rhinestone bead strands. On a white lingerie house frock an embroidered black velvet sash is particularly stunning, but on account of the bulk of even the chif- fon velvets, the portion encircling the waist should not be doubled and the depending end would best be silk-lined. Chiffon or Brussels net, if heavily bor- dered and embroidered in pearl, crys- tai or silver beads, makes a lovely gtrdle for young girls dancing froek and in that event the portion going around the waist should be mounted upon satin decorated to match the sash end, while the buckle should match the color scheme of the fringe
The Green Forest tribune., 1912-05-03
BATH AT A HOLLAND HOTEL
Tourist Writes of His Experience at Old Hosteiry-Charge 40 Gents
 for Water.

Amsterdam, Holland.-"There are some things about a trip through Hol. land that you recall when stopping at one of our modern hotels" said Albert Sampler at the Hotel Pontchartrain Tn many places the hotels are run as they have been for ages and candles still are the vogue.
 Rooms with bath are unknown. h. stead they charge you about 40 cents in American money for a bath. You ask for the privilege of using the tub and they send up maid who brings with her towels and soap if you have none, for you are supposed to carry both with you. She fills the tub, has 1t about the right degree of heat, and the faucets are locked, so that If you want any more water you don't get it; also there is no chance for your trav- cling pal sneaking in and enjoying a bath without coming through with an other 40 cents.
 You are provided with one candle a day and charged for it. The lights go out early in the night, and if you happen to get up or want to read you have to use a candle. This does not apply to Amsterdam, which is met. ropolitan city"
The Green Forest tribune., 1912-05-03
NOURiSHING BEEF DISHES.

wonder how many careful house mothers know stuffed roast beef? To make it get two flank steaks of gener- ous size, sew them together with clean strong cotton and stuff bag thus formed in any way you like. Tie up the steaks. Butter them well over the outside Slip into a well buttered paper bag plenty large enough to hold them. add tablespoonful of water, cook in hot oven three minutes, then turn off the heat more than half and cook for forty minutes rpore. Very heavy steaks may take longer, and light ones a shorter time. Sliced onions laid around the steak will flavor the meat and the gravy.
 Take four pounds of round beef-the best cut. Rub over liberally with but ter or clarified drippings, but do not salt, and put into bag, which has been thickly buttered, along with half a can of tomatoes or three large fresh ones, peeled and chopped. one minced onion, one small red pepper, three cloves and six grains of alspice. Score the beef lightly on top so as to press the spices into it. Cover 1t with the tomatoes, onion, etc., and lay on them a lump of butter or dripping rolled in salted four Add a tablespoonful of vinegar and water mixed. Seal bag tight. and cook very slowly for three hours A gas jet turned half down gives about the right heat. Take from the bag, pour out the gravy-in saucepan if you want 1t thickened with Drowned flour; otherwise, in the boat. The meat will be very tender and delicious.
 Yorkshire pudding does not abso- lutely demand cooking underneath roast To go with this round roast, you can make it thus. Beat two eggs separately very light, then add to them alternately cup of sweet milk and two cups of flour, sifted with half a teaspoonful salt, and teaspoonful baking powder. Mix smoothly, pour into very well greased bag, seal, all lowing room for rising, lay flat on a wire mat and cook for twenty-five minutes in fairly hot oven.
 Copyright, 1911, by the Associated
 Literary Press.)
The Green Forest tribune., 1912-05-03
A Paper Bag Dinner
By Nicolas soyer, Chef of Brooks Club, London

DuckIing with Turnips: Thoroughly butter paper bag, place the duckling inside, cut few slices of carrot and turnip into fancy shapes, cut up a few blanched spring onions, and add bouquet garni Pour in three ta- blespoonfuls of tomato sauce and a wineglassful of Madeira Season with salt and pepper according to taste. Cook for forty-fve to fifty-five min utes, according to the size of the bird.
 Chicken la Refine: Take fowl trussed as for boiling, and rub it well over with a split onion. Place 1t in a well-greased bag and add to it gill of good stock Add also sprig of parsley, a bay leaf, sprig of sweet herbs, and, If obtainable, two or three spring onions, all tied together. Take four ounces of well-cooked rice and add 1t to the fowl Place the bag on the broiler, simmer very slow ly in a moderate oven until the fowl Is cooked, then dish up the fowl on & hot dish, remove the herbs and empty the rice into fresh bag. Add to 1t tablespoonful of stock. a gill of cream, a little grated lemon peel, a dust of nutmeg, and pepper and salt tc taste. Mix thoroughly, add the wel-beaten yolk of an egg, make hot again on the broiler and serve at once
 Turkey and fillet of veal are both
The Green Forest tribune., 1912-05-03

in five minutes. If the paper scorches shallow pan of cold water upoL' the floor just before putting in the cake. Take out the pan after a few minutes, of course, first turning down the gas flame, or pushing in the Hampers to reduce heat. Cook at moderate heat until done through. It will take an hour to an hour and a half. accord ing to the thickness of the cakes. Midway the baking they should be shifted-those from the grid shelf set low on the broiler, those from the broiler put high, so that they will cook evenly. Make holes in the bag tops and test the cakes before taking them up by thrusting in a clean straw or thin knife blade. If the thing thrust in comes out with no stickiness cling ing to it, the cake is done. Bag cook ing prevents crusting over, and there by facilitates rising. It also saves from burning and avoids the risk of jarring by too much opening of the oven door. Baking powder can be used in place of soda and cream of tartar, but to my thinking the old way is the best
 Raisin cake is made almost the same as pound cake, but takes little longer and slower baking.
 Every household almost has it's own favorite gingerbread and teacake. Make them in your own way, but re- member to make them festive. You can do this easily by cutting them out in all manner of fancy shapes be- sides those already suggested, from
 osting them in many colors-white,
 k, green, yellow and brown, and
 Jrinkllng them before the frosting hardens, with tiny colored candies, or chopped nuts, or candied peel, or citron very finely shredded.
The Green Forest tribune., 1912-05-03
standing brim trimmed with black vel vet.
New AcceSsnrias

Chantilly and Malines laces are among the newest ideas for veils, par ticularly the cream white tones, which are becoming against the skin. Some of these are long, draped gracefully round the hats and hanging at the back
 The return of the waistline has giv- en opportunity for the display of neat belts. These are in suede and patent leather, quite narrow, and the more decorative are adorned with jewels Jeweled shoes also are a fashionable fad of the moment. Diamonds and other precious stones adorn shoes of gold and silver brocade and duchess lace
The Green Forest tribune., 1912-05-03
Evidence Put In Too Late.

A prisoner was being tried in an English court for murder; evidence against him purely circumstantial; part of 1t a hat found near the scene of the erime-an ordinary round, black hat. but sworn to as the pris- oner's. Counsel for the defense. of course, made much of the eommonness of the hat" You, gentlemen, no doubt each of you possess such a hat, of the most ordinary make and shape. Beware how you condemn fellow creature to a shameful death on such a piece of evidence" and so on. So the man was acquitted Just as he was leaving the dock. with the most touching humility and simplicity, he said: If you please. my lord, may I ave my 'at?"
The Green Forest tribune., 1912-05-03

charm against evil spells with the the ever present remedy. It restores her spirits as efficaciously as French cognac does her Spanish masters.
 Should wound be received a rene dy is at hand; the sore is bathed in aguardiente, a little is taken for the stomach's sake, and all is well, Aguaradiente is as close, even much closer at hand often than is water, and it is the remedy of all remedies for every i'll flesh is heir to among the majority of natives. Sometimes 1t is used to spice hot cup of tea made from the leaf of the orange tree or a distilled hot tea called tila. All the infirmities of man are supposed in Cuba to be helped, if not cured, by a drink of some kind, hot or cold or tep- i'd, but iced, never. What flying in the face of Providence to a Cuban it is to drink iced anythingl Tea as known in other countries is slightly esteemed and seldom used.
 AS to water, yes, it is used as a drink in every house. But it is natu- ral water "tineja" for water stands in every home, enclosed by slats of mahogany or carved lockwood and ivory, according to the owners wealth, and in the large porous earthen jar within is water, but iced, never.
 In the poorer houses swings the 'porron" somewhere in the circulating air. It is a porous earthenware bot tie. You drink from it directly by throwing back your head and poising it, deftly aiming the stream from the right spout-for there are two, one to drink from, the other to fill it by straight down the throat. No water ever tastes better, even from CO., coanut. gourd, but practice alone can make perfect in dexterity with the 'porron."
 Tamarind is cooling to the foreign blood. It is served as a crushed pulp mixed with sugar and water Per haps you prefer a refreshing drink of crushed pineapple-but pineapple in its native juicy, normal state and su- periority. There are a hundred Ire frescos' of juicy fruits ever at hand, from the anon, the custard apple plant ed in the Garden of Eden by Mother Nature, to the chirimoza, the papaya and scores of others. Their names may be unpronounceable to the stranger but are glibly rolled off by the residents of the Garden of Eden, as every native calls his beloved is- land
The Green Forest tribune., 1912-05-03
THE OLD PLEA lie "Didn't Know 1t Was Loaded"

The coffee thinker seldom realizes that coffee contains the drug, caffeine, a severe poison to the heart and nerves, causing many forms of dis ease, noticeably dyspepsia.
 q was lover of coffee and used it for many years, and did not realize the bad effects I was suffering from it's use. (Tea is just as injurious as cof- fee because 1t, too, contains caffeine, the same drug found in coffee.)
 At first was troubled with inc iges ton. I did not attribute the trouble to the use of coffee, but thougae il arose from other causes. With these attacks I had sick headache, nausea and vomiting. Finally my stomach was in such condition I could scarce ly retain any food.
 T consulted a physician; was told all my troubles came from indiges- tion, but was not informed what caused the indigestion. I kept on with the coffee, and kept on with the trou- bles, too, and my case continued 70, grow worse from year tc year until le developed into chronic iia-rhea, rai.- sea and severe attacks of vomiting. I could keep nothing on my stomach and became mere shadow, reduced from 159 to 12S pounds.
 "A specialist informed me I had a very severe case of catarrh of the stomach, which had got so bad he could do nothing for me, and became convinced my days were numbered.
 Then chanced to see an article set ting forth the good qualities of Postum and explaining how coffee injured peo- pie so I concluded to give Postum a trial. I soon saw the good effects-my headaches were less frequent, nausea and vomiting only came on at long in- tervals and I was soon a changed man, feeling much better. N-
 Then I thought I could stand coffee again, but as soon as I tried 1t my old troubles returned and I agaia turned to Postum. Would yoU believe 1t. did this three times before ! had sense enough to quit coffee for good and keep on with the Postum I am new a we'll man with no more asadaches, sick stomach or vomiting, and have al- ready gained back to 147 pounds" Name given by Postum Co.,, Battle Battle Creek, Mich.
 Look in pkgs. for the famous little book, "The Road to Melville" Ever read the above letterf A new are genuine, true, and fuIl of human interest.
The Green Forest tribune., 1912-05-03

excellent cooked after this recipe.
 Lima Beans: Take a quart of Lima beans, add two ounces of butter, four ounces of diced ham, little sugar and salt, teaspoonful of flour and sweet herbs to taste. Put in greased bag with half pint of water and cook for sixty minutes in a mod, crate oven
 Spinach: Pick over and thorough ly wash two pounds of spinach, leave the vegetable as wet as you can. and put it in a bag Add a pinch of sugar and a little salt. Seal the bag and cook for thirty-five minutes. Then stand the broiler bearing the bag over a large plate, and prick the bottom of the bag in such way as to allow all the water to run out
 Fruit Salad: Take four peeled and thinly sliced bananas, half a pound of well washed and dried Hamburg grapes, ditto strawberries, an apple. and two large oranges. Pinch each grape slightly. Hull the strawber. ries, peel and slice the apple and or. anges very thinly. Mix all we'll to- gether in deep bowl. Pour over a small bottle Of raspberry syrup and tablespoonful of brandy. Mix we'll. Leave on ice till needed.
 Copyright, 1911, by the Sturgis &
 Walton Company
The Green Forest tribune., 1912-05-03
WITH EVERYTHING IN PLACE
FourfoId Bag Has Compartments for the Odds and Ends That So Easily
 Get Lost or Mislaid.

If you once have owned fourfold bag you will never again be without one Into the separate compartments can go buttons. hooks and eyes, thread and sewing utensils and small piece of work. and there is no wild hunting for the article needed as in a one piece bag.
 These bags may be made In any size. but convenient size is made from a yard and three-quarters of five-inch lowered ribbon with colored satin edges. Cut the ribbon into four strips of equal length, double each strip and overcast the edges together to form a small bag. Turn in the top to the depth Of an inch for the head ing and run with double line Of sew ing for casing.
 Use two yards of number one or baby satin ribbon for a drawstring, cutting in separate yard pieces. Rip the stitches on the outside of the cas-
The Green Forest tribune., 1912-05-03
Remarkable Product of Expert Work man Which Was Properly Prized
 by Emperor William.

Much as we may admire the needle for its utility. we hardly ever do so for its beauty, and yet there are-or were-some needles in existence which were really works of art. Queen Victoria possessed one of the most beautiful needles ever fabricated. The stem was worked in imitation of the Column of Trojan. only instead of the scenes descriptive of the Trojan war which ornament that famous column, those on this wonderful needle illus trated scenes in the life of her late majesty, so small that they could only be seen through magnifying glass. But this was not all, for this remark able object was made to open. and contained needles smaller than itself.
 The German emperor, William l., grandfather of the present monarch, owned one of the most curious needles made ont of one of his white hairs lH Hs3l,ss lsS3 hs went through a
The Green Forest tribune., 1912-05-03
Time Flies.

When the blind woman who plays the accordion saw the genial looking man stop to read her placard, she quickened her tune in the expecta- tion that he was going to give her some money, but he gave advice in- stead.
 Said he: Have you read that sfgn of yours lateIy?" H
 She said she had not
 Well" said he, you'd better, and then have it edited. It is dated six years ago and says you have six small children dependent upon your efforts with th1s instrument for support. Six years works wonders in children. and they must be pretty lusty youngsters by this time. Change that date to 1912"
The Green Forest tribune., 1912-05-03
PAPER JRING . plI)(IIALL[Z|QGS} ACKNOWLEDGEMENTS 91Z0U[{x] [p[{[2G[{GU[{[D
 BY B7E,1oSC3Y[5[R5E1O[2[l[DpS G[2[{klD[iST [glVQIS6 &@ GG1[EEZ G1E48IS 5lstsz & &z
COOKING cHILDREN's GOODIES.
By Martha MocuIIoch Williams.

6y Martha McCulloch Williams.
 Lives there a child with appetite so dead that his mouth never waters when the word "Goody" is mentioned?
 Goodies of all sorts are the especial gastronomic delight of all children, and let me add that goodies of all! sorts can be made more digestible and more delicious by being cooked in paper bags.
 It was an acute social observer who wrote: "Housekeepers instinctively add grease and sweetening when cook ing for company" The same rule ought to prevail in cooking for chil- dren. Food cannot be too rich for young, thriving creatures, provided it Is properly proportioned. Perfect pound cake is meal in itself, ginger bread as perfect, but little less satis- lying, while as for tea cakes of the right sort, crisp, sugary, melting, an active healthy child may eat all it chooses of them, and be better for the eating.
 Make all these not merely good, but attractive to the eye. Make also sponge cake, raisin cake and many manners of fancy tartlets. Make them individual-in that will lie the su- preme charm.
 Begin by cutting a big bag length wise into strips two inches wide. Grease each strip half an inch from one edge, and cut blunt notches into the crease, three-quarters of an inch apart. From another bag, split open, cut rounds or ovals. four to five inches across. Fasten the notched strips to these with small clips, letting the notshes stand outside and clipping the ends where they come together. Thus you have a flat-bottomed individual mould, to be filled, after buttering. with anything you like Filled, the moulds are slid inside a large lightly greased bag, the bag set on a trivet. and after sealing, baked in the oven.
 Let the cakes cool in the moulds, then tear away the paper and frost them or decorate them with candy or nuts.
 Here is Mammy's Pound Cake-and better never went in anybody's mouth. Take ten eggs, a pound of flour, sifted with two teaspoonfuls of cream tartar and one of soda, pound of sifted sugar, three-quarters of a pound of best butter, wineglass of brandy or sherry, tablespoonful lemon extract. Cream the butter very light with half the sugar, add the other half to the yolks of the eggs after beating them foamy light, and then beat again. Put in the butter and sugar, mix well, add the liquor next, then half the flour, putting in cupful at a time. Fold in next part of the egg whites, which should be beaten so stiff that they will stick to the inverted dish. Add the rest of the flour, then the last of the egg-white. Stir in the lemon ex- tract last of all. Pour into thickly buttered bags or very thin tin moulds thickly buttered. Seal the loaded bags and set on a trivet in the oven. Put moulds inside greased bags, seal and put on the grid shelf Have the oven bot enough to turn white paper yellow
The Green Forest tribune., 1912-05-03
Fashi0ns 0ncie.s
I1Y

One-piece gowns are still the vogue.
 In evening dress two colors are often combined.
 White is very prominent in millin- cry and in footwear
 Many belts will be worn. and the leather ones are very chic.
 Patent leather belts are smart for linen, gingham, etc, frocks.
 In millinery small flowers and tightly pressed designs are used,
 A charming new material for dressy motoring coats Is known as sponge
 White dresses are frequently re- lieved with bright sashes and girdles.
 There is a decided revival of the jacket bodice popular during the sec ond empire.
The Green Forest tribune., 1912-05-03
Hair Made Basis of Needle

large needle factory in Kreuznacb when one of the workmen who did the operation of boring asked the er. peror to give, him hair This inc Kaiser did, wondering somewhat at the request, and was very much .,r. prised when he saw the def uor, man boring 2 hole in 1t. through which he drew a very fine thread H. handed the queer needle back to the venerable m6narch. who kept 1t as one of the m Pst interesting souvenirs of his long ar d varied career.
The Green Forest tribune., 1912-05-03
MERRY THOUGHT PEN-WIPER
Amusing Trifle That Makes Simple Present or Attractive Article for
 Sale at a Bazar.

A Merry Thought pen-wiper is no new idea, but it makes an amusing present for an unimportant occasion, and it forms an attractive little article to prepare for a stall in a bazar.
 The bone should be well boiled and left to become quite dry, and then the two ends which form the feet of the little figure should be painted with black enamel to represent boots and the top of the merry thought be treat ed in the same manner to represent cap, and beneath this a face should be indicated on either side of the bone
 Then three little capes should be cut out and fitted over the merry
The Green Forest tribune., 1912-05-03
BEVERAGES IN CUBA
Hundred Different Kinds of "Re.
 fresGoS" Are Used.
lnfirmtIes of Man Are Supposed to Be Helped, If Not Cured, by Various Connections, Either Hot, Cold
 or Tepid, but Never Iced.

Havana, Cuba. - The old colored cook in Cuba when she goes to mar ket can pick out the pork obtained from pigs which have been fed on sugar cane alone, and she refuses to purchase any other. No one can cheat her into buying alcohol made from any other source, either. Some foreigners may not know real aguardiente, pure and undefiled sugar cane made, but she does. She bathes her face in it,
 sips it, rubs the baby with it, puts a drop of it in the baby's hot soup
 makes a cross on the forehead as Q
The Green Forest tribune., 1912-05-03

ing between the line of sewing, and run the drawstring through the out. side of each of the four bags, tying the ends in a fluffy bow. Start the other drawstrings at the opposite end with two bags to each side and run around the four, using the inner side of casing. Tie ends in a bow.
 To keep the bags from sliding on the drawstring, tack the two on each side together. running a stitch or two in the frill just above the casing. This makes them draw easily on one string