davidaulloa/AmericanStories huggingface dataset:
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01

United States who never touch salt
and who do not believe in it. Their
reasons for refusing to eat it are the
following:
Animals have to go to the vegetables
and vegetables to the minerals for
their food or nutriment. Animals can
not go direct to the mineral kingdom
for their food. Neither iron nor sui
phur nor any other salt can be obtain
ed in this way; if we do eat them they
have no effect on us-at least no good
effect.
It is the same with salt-sodium
chloride-a compound of sodium and
chlorine. We need both Of these salts
In our bodies, If we are to remain well
sure enough, but they can both be OBJ
tanned in their organic or natural form
in various fruits and vegetables, and
there is no more reason for eating
these two particular salts in this fash
ion than any other salts, iron, or pot
ash or phosphorus, all Of which We
need equally much. Yet no one thinks
of sprinkling these salts over his food
It is all a matter of custom and habi
therefore-and taste!
A little salt does not do much harm
doubtless, but the practice OF smoth
ering everything we eat with large
quantities of salt under the delusior
that 1t Is wholesome" is certainly
harmful. Eat, instead, those foods
which contain salt In the proper form
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
CROQUETTES A WELCOME DISH

Croquettes are a great addition to
many menus. A white sauce for any
kind is made as follows: One pint
of cream or milk, two teaspoonfuls of
butter, four tablespoonfuls of flour.
Melt the butter; stir the flour smooth
ly in; add the milk or cream nearly
but not quite, at the boiling point;
stir until smooth; let it boil for two
or three minutes, until very thick. Ado
salt, paprika or a few grains of cayen
ne, and a little celery salt. This is
the plain foundation sauce for any
kind of cToquettes. Add special sea
soning for the different kinds.
Surprise Croquettes-One pint of hot
mashed potato, yolk of one egg, one
tablespoonful of butter. Salt, cayenne
celery salt to taste A few drops Of
onion juice, or chopped chives. A
little chopped parsley. Beat unit
very smooth and light, take half {
dozen small cold sausages, cut them IL
halves and mold half in the center
of each croquette, entirely covering
with the potato. Shape into rolls ant
crumb, egg-and-crumb.
Surprise Croquettes No. 2.-Cool
eggs in the shell so that they will b.
soft, but the whites perfectly firm
Chip off the shell carefully when cold
roll in beaten egg which has beef
seasoned with salt and pepper, thel
in crumbs, then in egg and crumb
again. Fry in very hot fat, and gar
nish with nasturtium blossoms ant
leaves, or parsley.
Cheese Croquettes to Serve with Sal
,sh-Make a thick white sauce, a
above. Season with salt, a bit o
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
FOR THE DiNiNo TABLE.

One of the latest centerpieces for
the dining-table is an oblong mirror
measuring about thirty-four inches. On
this is stood a low, oblong cut crystal
bowl for flowers, and around the edges
are extremely low cut crystal recep-
tacles for flowers, shaped to exactly
fit around the edges of the mirror,
with two spaces left at either side for
graceful cut crystal vases, measuring
about ten or twelve inches in height.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
BY a Health Expert.

The French people are noted for
their delicate and delicious season
ings," and the way in which they can
make tasty dishes out Of nearly any
thing which happens to be at hand.
The aim of seasonings of all kinds is
to make food as tasty as possible
food which would not otherwise appeal
to the palate.
While this is to a certain extent
good, there is also this to be said
against, seasonings that they often
tempt people to eat too much-to eat
more than they really want!
If plain, unseasoned food does not at
tract us we may be pretty sure that
we have really had enough to eat for
the time being, and we should not
force ourselves by means of over
tempting dishes.
Then, again, seasonings of various
kinds are not wholesome, or good for
the inside coatings of the stomach. The
whole of the tube through which the
food passes, in its journey through the
body, is lined with a very delicate, SEN
sitive membrane, and salt, pepper and
other condiments act as irritants.
Salt is one of the condiments most
eaten; and many persons think they
cannot eat or enjoy any food without
salt But this is all matter of habit.
There are thousands of persons in the
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
Curry Of Triple.

Take honeycomb tripe that is cook
ed, cover with cold water and place
on the fire with a teaspoon of salt
and boil gently for Is or 20 minutes.
Remove from the fire and drain in a
colander. Boil half a cup of rice tend
or. While the rice is boiling slice
two onions and brown them in two
tablespoons of butter in saucepan,
then add the well drained tripe. Add
enough hot water to cover, a little
salt and pepper and let cook until the
rice is done. Add tablespoon of
curry powder or less to the tripe if
you do not like hot dishes. Stir it
up and down and turn out into a dish
with rice heaped around it. If the
tripe is not picked add a tablespoon
Of vinegar to it just before serving.
The rice should be cooked very tender
but dry.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
IDEAL WAY OF
COOKING BACON

There is a proper and an improper
way to cook bacon. One unfortunate
" sees too much of the latter. Baked
on a rack or a broiler, it is consid-
cred more wholesome than when 1t
is fried but much of the trouble with
fried bacon lies not in the fact that
it is fried, but rather in the way it Is
fried. 1t is too often sent to the
table either half cooked and floating
in grease, or else it is dried up and
half burned.
To fry bacon ideally it should, aft.
er it has been cut into thin slices,
be thoroughly chilled. The pan must
be very hot, so that the bacon curls
into little rolls as soon as the pan
is shaken. Fry it thoroughly, but not
long enough to harden it.
Bacon baked as follows is free
from grease: Cut it into thin slices
and place them on a rack such as is
used for roasting meat or upon a
gridiron placed over a dripping pan.
Have the oven very hot and let the
slices remain in it until they are
crisp and brown.
The following is a unique way of
broiling bacon: Cut it into thin
slices as usual and chill it. After
broiling the slices on one side, chill
them again. In moment or two
put back on the fire and broil them
on the other side until done. The
sudden change of temperature is be-
lieved to improve bacon.
There are many nice ways of serv.
ing bacon as a breakfast dish. To
matoes fried with Cacon are a favor
tie dish in many English households.
Cut the tomatoes in slices, season
with salt and pepper, and, if pre-
ferred, dip in egg and bread crumbs
before frying.
fried bacon. Pour off the superflu
GUS grease after frying, add a little
catsup mixed with water and thicker
with flour, If necessary. About a
quarter of a cupful OF water is add
ed to half cupful of catsup.
Fried bacon with cream gravy
moLao a nioa hraalyfaet diOb IN enrip n
with corn bread After cooking tn
bacon free it from superfuous grease
Add little -four and milk to the drip
pings that remain, cook the sauce oil
top of the stove and pour it over tn,
bacon. Another way to prepare thi
dish is TO soak the bacon in coli
milk for 20 minutes before cooking
afterward dipping the slices In fou
and frying until quite well don
in very hot creased frying par
The soaking in milk gives a fine fla
vor to the bacon and the flour, an
the flour insures a crisp crust. Shak
the pan well while cooking, and af
er browning thoroughly on both side
remove the bacon. Pour off super
huous grease and place the slices D
rough brown paper to absorb any ia
that may adhere to the outside. Sti
into the frying pan one or two table
spoonfuls of flour, gradually addin
the milk the bacon was soaked in, an
season with salt and pepper. Whe
the sauce is thick pour it over tn
bacon and serve at once.-New Yor
Tribune
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
The Use and Abuse Of Condiments Spices and Sdmuans


be supplied by lemon juice lin salad)
and other fruit juices in other cases.
Stimulants are often classed as
foods" but they are not such in real
ity They are opposite in principle.
The more food stimulates the less II
nourishes, and the more it nourishes
the less it stimulates. Stimulation
means simply that the body has been
worked into state of feverish excite
ment in its attempt to expel poison,
and this excitement is outwardly dis
played in the increased activity and
apparent strength. This apparent
strength is not real, however. 1t is
false strength.
Stimulants, all appearances to the
contrary, do not impart energy to the
body; they abstract energy from the
body.
Just as horse, If you give 1t cut
with the whip, will reach a certain cor
ner faster than If that cut had not
been given, so the human body works
faster under the action of a stimulant.
But just as We do not impart energy
to the horse by the stroke of the whip
but only cause energy to be expended
more rapidly, so we do not add energy
to the body when we administer a stlm-
ulant. The apparent strength is
false strength; so stimulating foods
and drinks merely waste energy and
should not be included in any truly
hyeienic diet
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01

cayenne and mustard. Melt in it one
half cup of any good rich cheese, cut
into dice; beat until smooSl. Remove
from stove and add the beaten yolk
of one egg. Pour into a pie plate and
set away to cool. When perfectly
cold, it will be stiff enough to mold,
form into small rolls and crumb-and-
egg, as above. Cold Welsh rarebit
may be used instead of the above mix.
ture.
Salmon Croquettes-Free a can Of
salmon from skin and bones. Flake
and mix with white sauce. Season
with chopped parsley and chopped
chives, if at hand salt and pepper to
taste, and bit of cayenne. Put away
to cool and then form into croquettes
A 15-cent can will make enough for q
dinner for large family.
Macsroni Croquettes-Break maca
roni into very small pieces and boi
until tender in sailed water. Drain ant
mix with thick white sauce in which
little grated or diced cheese has beer
melted Put away in a shallow plate
to cool, and shape and prepare in th'
usual manner.-Montreal Star.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
MAKING FURNITURE
LOOK LIKE NEW

To attempt to make old furniture,
floors and woodwork look like new re-
quires time. patience and materials
of the best grade. without these three,
disappointment will result. You can.
| however, refinish all woodwork, stain
ed or painted, in a very satisfactory
manner it you will remember a few
simple rules, says the Woman's Maya
zine.
All varnishes and enamels are trans
parent Therefore, before applying
them the woodwork or piece of furni-
ture should be carefully prepared.
1t is better TO put on two coats Of
thin varnish than one heavy coat. il
the varnish flows on and spreads
quickly like an oil, it is all right. But
If he brush draws or sticks, it needs
thinning. To do this add turpentine,
a few drops at time, until you secure
the easy, oily flow. Should you get 1t
too thin, this does no harm. 1t will, in
fact. make the varnish dry more quick
ly, but on tie other hand, will doubt
less necessitate the use of three coats
to insure the desired effect. A two
inch bristle brush should be used for
vanishing.
Each coat must be absolutely dry
before applying the next and must be
rubbed lightly with number 90 sand
paper. The room where the vanishing
is done must be warm, free from dust
and from drafts.
Always begin your work in the cor
ner Of the piece. With your brush first
carefully fill in and cover the corners
at each end of the strip you are al
work on. Then, with long strokes
sweep across. Begin at the top of the
furniture and work down.
Remember that varnish runs. Watch
carefully for any indication of this
while the varnish is wet, as nothing
can be done after it is set. If you de
tect a drop or a running streak quick
" and carefully brush across, after
wipin ghte brush on the edge of the
can as free from varnish as possible
= Always choose a warm room for tn
!. work of refinishing. 1t should be FIRE
from drafts and the windows on no az
count must be opened, for fine part
. cles of dust will settle on the wet val
nish and spoil its smoothness.
. Having learned these rules, now pre-
:, pare the furniture.
Every article of furniture or WOO
= work to be revarnished or reenamele
or stained, should be cared for in thi
" way: Wash the article of furnitur
thoroughly with water and very littl
soap. Then dry thoroughly. Mo-
:, wrap a soft cloth around sharp poin
-, ed stick to reach into all the corner
!, and carvings. 1t may we'll be sal
:, that if you take good care of the CO
. ners, the rest of the piece will almol
finish itself.
After the piece of furniture is dr.
sandpaper carefully with number
sandpaper Be very careful to wor
n only with the grain of the wood so thu
IT no cross-scratches will show. Be SUI
n that you get smooth surface.
Al Now dust the furniture very car
IS fully with soft buster. If the roo
p is warm, you are ready to varnish.
ly
T. In tho a11-Dopu1or foffatos aYnnra'
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01

In the all-popular taffets!s emerald
green, sapphire blue, golden brown
and changeable effects are dominant
colors.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01

Panniers are plentiful; they UNI
doubtedly betoken wider skirts for
the future.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
Barbecued Ham.

Cut rather thick slices of cold boiled
ham, laying them in a frying pan.
Cook on both sides until they begin
to crisps at the edges and then pus on
hot dish. Add to the fat in the pan
four tablespoons of vinegar, a salt
spoon of English mustard, table
spoon of white sugar and few dashss
Of black pepper. Boil up once, pour
over ham, let it stand covered for a
couple of minutes and send to table.
Emergency Salad.
Delicious salads may be made from
canned vegetables Of choice quality
such as green, wax or kidney beans
beets, asparagus, French peas OF
spinach. Either a French or cooked
dressing may be used and the veget
able should be removed from the car
and we'll chilled before serving.
Tomato and Corn Salad.
Prepare large, firm tomatoes by
pairing carefully and extracting three
quarters Of the pulp, leaving enough
I to make the walls of the cup" Have
at hand enough cold boiled corn t.
). fill the excavated tomatoes. Save tbs
pulp you remove for cooking. FIJI
the shells with the corn, which SHOULD
be previously seasoned with mayor
, naise, and set the filled tomatoes il
: refrigerator until you are ready Il
= serve them. Lay upon crisp lettuce o
stick small stalks of endive upright il
the corn after dipping the endive il
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
Pineapple Pie.

IldyOnnalSe.
Pineapple Pie.
Peel and take out the core and 1T
tie ends of one pineapple Crate il
or chip it into very fine pieces. Mi>
together and. beat one cupful of sig
ar and one half cupful butter unit
creamed. Add the beaten yolks Of
five eggs, then the pineapple and ono
cupful of sweet cream and lastly ado
the beaten whites of the eggs, whip
pc in the pie mixture very lightly
Rake with undercrust only.
Florentine Stewed Beef.
Cut an onion and fry it with tire,
leaves of rosemary in an ounce o
butter. When slightly brown add twr
, pounds of beef, mutton or veal, Gu
in two inch pieces, sprinkle with
= little salt and fry for a few minutes
then add the contents of half a ca,
of tomatoes and a tablespoon of Wol
cestershire sauce. Cover the stewpa,
and simmer for two hours, adding
little stock or boiling water or tn
juice of the tomatoes if the solid poi
ton gets too dry. If liked Glove G
garlic with one cut may be adde
for five minutes only; longer wi
make the flavor too strong.
HaI,,a.y I s,.on
Braize calves liver in butter unit
done through, but not dried out, the
pound to a paste, mixing with a littl
CT cam, a tablespoon of grated cheese
preferably Parmesan, and dust {
cayenne. Spread this rather thickl
on circles or triangles of toast an
, keep hot while you scramble a we
, beaten egg with tablespoon of blu
n ter. When the egg is thick put la.
: er of the paste, then finish with
button of the paste with a bit of eg
!. for a center.
d Rlsotto In Peppers.
t Use the sweet Italian peppers. Spl
s lcngthwise, remove the stalk an
seeds and parboil gently for thre
e minutes in boiling water. Arrane
e on a platter and fill with risotto mad
g by frying a small onion in butter an
adding cup of stock; boil half
i cup Of rice and add to the above, an
finally add a cup Of canned tomatoC
- or fresh ones simmered to pulp. M
. all well, and last of all stir in tv
y tablespoons of grated Parmesan
cheddar cheese or a tablespoon
= each, Serve very hot.
eenoese Pastry.
Weigh four eggs, beat and mix vii
s an equal quantity of granulated sug;
e and flour. Pound up a quarter Of
4 pound of blanched almonds and m
v them with an egg, melt butter of II
same weight as the eggs and ad
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
Hot Chicken Salad.

Mix the chicken, peas, salt, pepper,
onion juice, lemon juice and pimento
end set aside in cool place to marTn-
ate. Make sauce of the butter,
flour, seasonings, cream and both;
add the marinated ingredients and let
stand over hot water to become very
hot. This is good served from a
chatting dish.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
Mutton and Tomato pie.

Spread the bottom OF a creased
fireproof dish with bread crumbs and
fill the dish with alternate layers Of
thinly sliced cold mutton and slices
of peeled tomatoes. Season each lay
er with salt, pepper and dots of but
ter Make the top layer of tomatoes;
sprinkle with bread crumbs and dot
with little pieces of butter. Bake in
moderate oven for three quarters
of an hour and serve very hot.
Lemon Pudding.
Cream one cup Of sugar and three
tablespoons of butter, add yolks of
four eggs, then two cups bread
crumbs and one quart milk with juice
and rind of one lemon, one teaspoon
of salt; mix till smooth, put in greas-
ed baking dish and bake; beat whites
of eggs with one cup powdered sugar
ami juice Of one lemon; spread on
top of pudding and brown.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-01
eenoese Pastry.

Weigh four eggs, beat and mix with
an equal quantity of granulated sugar
and flour, Pound up a quarter of a
pound of blanched almonds and mix
them with an egg, melt butter of the
same weight as the eggs and add,
The Waxahachie daily light. [volume] (Waxahachie, Tex.) 1894-current, 1912-03-30
ooLoRED WASH FABRICS

Marquisette, yoiles, Tissues, Ba-
tiste, Dimities, in a range of the
latest cclors for spring Dressed.
With a. few yards OF trimming and
"a Ladies Home JourusAA pattern and
a few yards OF your choice asleeSion
OF these fabrics you can have yer,
handsome Easter costume at Low
price. A yard .... 25c and 50.
Printed Lawns and Batiste In
very beautiful and dainty patterns
are here In abundance. for an mex
pensive Easter Dress you can GER
tainIy find one If you viii make
your selection from this line of
Wash Fabrics, yard . Toe and 15c
The Waxahachie daily light. [volume] (Waxahachie, Tex.) 1894-current, 1912-03-30
Easter Woolens
VERY BEAUTIFUL

At SOC and Csc. - For ladies'
Skirts and Dresses we are showing
a very pretty and stylish line of the
new weayes of springs latest Wool
ems. in colors tans, champagne, navy
cream, Shepherd checks, and the
new pencil stripe In black and white
At St.00 and Sf.25-A very ex-
tensive line of the latest weaves we
are now showing in these prices for
your Easter garments. The new
and pretty serges. in colors white,
cream, navy, tan, champagne and
many other spring shades.
At $3.50, Sf.75 and S2.00-W White
and black stripe diagonals, cream
diagonals, heavy manish serges and
line of the new mixtures, for
Easter Skirts and Suits.
Nothing is left from our Wooden
department to make it complete
The Waxahachie daily light. [volume] (Waxahachie, Tex.) 1894-current, 1912-03-30
DRESS TRIMMINGS

Never have we shown such q pref
ty and extensive line of fine Trim
mings for wash goods, silks, woolens
and other materials.
Irish Point Allovers in Arab and
white, bands, edges, ball trimmings,
Vandike points, Cluny, crochet
laees and many other Trimmings to
add to the beauty of the garments.
The Waxahachie daily light. [volume] (Waxahachie, Tex.) 1894-current, 1912-03-30
BUTTONS.

Buttons are in more demand than
ever, nothing quite SO good for trim
mings as buttons and we have them
in all kinds, colors and qualities.
Beautiful trimming Buttons in pearl
pearlette and crochet In all colors
To get just the kind of button to
suit any particular fabric and to get
just the size you want have us make
them for you, the cost is no more
than ready made ones.
The Waxahachie daily light. [volume] (Waxahachie, Tex.) 1894-current, 1912-03-30
Shoes for Easter
IN THE SHOE DEPARTMENT

Never have we shown preter line of ladies' low shoes
than at the present The new Colonial pumps and strap slip
pers are leading style and assortment is complete
Velvets suedes tans patents, vc kid satin, and gun
metals all lasted on the and in sizes and widths
to fit YOUR feet are here for your selection
The Waxahachie daily light. [volume] (Waxahachie, Tex.) 1894-current, 1912-03-30
EASTER - RATINE - EASTER

EASTER - RATINE - EASTER
Just arrived shipment of this
new fabric in coIors tan, lavender,
pink and white. This fabric will
certainly make q very pretty and
stylish Easter costume, and will be
very economical in price: colors
yard, Easter price -. ). ~. 25c
White .......... SOC and $1.OO
The Waxahachie daily light. [volume] (Waxahachie, Tex.) 1894-current, 1912-03-30
Mems Fine Shirts

We have just received large ship
ment of the new patterns in mems fine
Shirts. Don't fail to buy your Easter
shirt here for our assortment is large
one and your selection is sure to please.
Manchester, Cluett, Arrow and Monarch
Shirts i. 90, /. so and 2. 90
The Waxahachie daily light. [volume] (Waxahachie, Tex.) 1894-current, 1912-03-30
Easter Showing
OF WHITE GOODS

Just the fabrics you would like ia
in our White Goods department. FIR
here you will find line OF the very
pretty Wells, Piques, Linens, Ba-
tiste, Flaxons, Sherretts, Lawns,
Crashes, Linenes,. etc.
Beautiful Linens in heavy crash
Shirt Waists Linens, Handkerchief
Linens, Skirtings, and many other
weaves Full So and As inches
wide. At yard csc, 35c, soc, Csc
80 inch Linen Sheetings, very ex-
ira qualities at a yard $f.OO, $1.25
Batiste, Marquisette. Voiles and
Linen Crepe at yard 25c, 35c, SOC
65c and Sf.OO.
White Pique. Wells, Corduroy az
a yard ......... 25c, 35c and soc
With a few yards of suitable
Trimmings, which we have in stock,
your Easter Dress can be made very
beautiful at low price. Come see
these beautiful fabrics and our line
of dainty and new Trimmings.
WHITE LAWN
80 pieces OF fine white India
Linon worth 125sc and 15c, we a.
offer at an Easter price. yard ~
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-07-01

convention, and this convention
opened with Democratic prospects
brighter than ! have ever seen
them before
He referred to the antagonisms
aroused at the Chicago convention
and charged that the Democratic
convention had aroused even more
bitterness and added
But into this convention has
come a candidate with the greatest
number Of delegates elected by the
direct primaries, which expressed
the peoples will. If this convention
is progressive convention and IL
the watchword of the progressives
is let the people rule, how can this
convention afford TO reject this
candidate and deny the right Of the
people to rule"
Mr. Hearst then asks how the
convention can reject a candidate
who for eight consecutive ballots
polled the majority vote of the
body
IF the Democrats" he continued,
fail to nominate Champ Clark they