davidaulloa/AmericanStories huggingface dataset:
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
A Damp Cellar
M naar Miss Doon

My Dear Miss Doom:
You so graciously answer questions
wonder If you can help me. The
cellar In our home is very damp ana
in the preserve closet thick mold
settles on shelves and on the Jars
of preserves and jelly. Is there any
thing you can recommend? Is II cor
rect to say II went there twice" or
81 went there two times?' " ID. G.
The following is said to be an ex-
celent remedy for damp walls: Dis
solve six ounces of notified soap in
two quarts of water Carefully lay
this composition over the brickworlS
with large fiat brush. This must
not lather on the surface. Leave for
twenty-four hours to settle. Mix a
quarter of pound of alum with two
gallons of water Allow 1t twenty
four hours to settle; then apply 1t In
the same manner over the soap mix
ture This process should be carried
cut in dry weather. An open box of
unslacked lime, by absorbing the
dampness in the air, win keep the I'M
derground room sweet and dry. 1t
should be renewed several times dur
ing the year.
(2) Either is correct However, 1t
is clumsy to say two tines
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Economy in Meat Buying.

The scientific cooking Of meat IN
America is still in its infancy. The
methods used have been the ones
handed down from our grandmothers
or those devised by unskilled cooks,
neither one of which is likely to lead
to great advancement.
In it's higher Development the
cooking has followed the English
method of developing the flavor in
herent in the meat, and this
las been more or less successful be-
cause our supply comes from an
abundance of well-fsd well-matured
animals, but cooking to preserve
flavor and all nutritive value IS just
being carefully considered. II only
from an ethical standpoint, It is alb
solutely essential to know just now
many ounces of our roast are lost IN
the cooking. Manufacturers are
vely much alive to this in building
new ovens.
The most exteried scientific work
on the cooking Of meats has teen
carried on at the University of ILL
nois. At that institution Professor
ri. S. Grindley, with a corps If able
assistants, has been working since
1904 on some of thu problems of cock
ing meat
His series of experiments We're
undertaken with the thought OF
studying the composition of the d.i'
ferent cuts of meat from the house
keepers standpo Mt, to determine
what cuts will furnish the mosi
edible meat for Il given amount Of
money.
No unusual fuel or utensils were
used for the tests, but only those
which would be practical for every.
day use in the home. But very accu
rate records were made in the cook
ing of various cuts, with their conclu
sions of the same. These are based
on the study of forty-one cuts takeI
from five different animals.
First--The highest percentage o.
edible meat was obtained from tho
beef leaf. Loaf made from neck .ant
chuck was a cent or two cheaper thaf
| that made from plate and flank.
s'econd-The amount of waste IA
was small in the beef loaf, because {
large amount of it was held in tht
loaf by the added ingredients, making
! the fat become edible meat. Thu
made the total cost per pound o
edible meat lower than In any othel
L
cut, even at the same price for thu
butchers weight.
| Tbird-Braised round is an mex
pcnsive meat with practically no los'
except that of evaporation. 1T cost,
only few cents more per pound thar
beef leaf
| Fourth-Boiled rib end is usually 81
expensive meat, because a large per
centage is lost in wasted fat. Tn,
finished product is not as desirable
from the housekeeper's standpoint, a.
| that of other cuts. All of It's possibili
ties are found in the round and a
less expenditure of money and time.
Fifth--Rib roast givesa fair shar
of fine meats at an average price
The Indications are that the amour
of loss waste fat increases as tn
cut approaches the loin. The chucl
rib roast will possibly yield the high
est percentage of edible meat, blu
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Omelet SOubise.

Beat four eggs slightly, just enough
to blend yolks and whites, and add
four tablespoonfuls of milk, one-half
teaspoonful of salt, one-eighth tea
SPOONFUL of pepper Put two table
spoonfuls of butter into a hot omelet
pan, and when melted turn in the
mixture AS it cooks the whole is a
creamy consistency. Place on a hotter
part of the range to prick and pick
up with a fork until brown quickly
underneath. Fold and turn on hot
copper or fire-proof platter. Pour
over onion sauce, sprinkle with two
tablespoonfuls of grated Parmesan
cheese, place in a hot oven and bake
until cheese is melted.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Bread Made from Potato Yeast

small bllsters appear on the surface
of the dough. Set in d warm place.
When it has doubled its bulk mould
into loaves. The portion desired for
biscuit should be cut off and mixed
with shortening. Butter makes a
darker colored biscuit, but the flavor
is delicious. Any shortening may be
used, avoiding, of course, anything
from smoked meats or fish, which
would give an unpleasant flavor. Use
one half cup of shortening to large
pan of biscuit.
This recipe has been used for years
and given satisfaction. 1t is espe-
cially desirable for use in country
places, where fresh compressed yeast
cakes cannot be had.-Woman's World
for September.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Vanity and Deceit

The condition of deception is usual
ly self-conceit.
The lambs would not flock to the
stock exchange, bleating to be tieeced.
if they did not have the fool idea
that they are sharper than the ex-
pert shearers.
The farmer who buys the gold brick
imagines, by heck, that he's pretty
cute.
The swindlers are not SO much to
blame, after all, considering how
their victims come pleading to be
swindled.
If a man is genuinely honest with
himself, refuses to pretend to under
stand more than he does understand,
and does not wish to show off his
cleverness, he will rarely be taken in.
That man is safest who knows his
limitations. It is very difficult to get
modest person to make fool OF
himself,
It is egotism that makes us ridicu-
lous, and pride that snares our feet
The door OF self-contempt is self
conceit.
Few men," says Lord Halifax
would be deceived if their conceit OF
themselves did not help the skill OF
those who go about to deceive them.
DIR Frank Crane in Woman
World for September
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
For Children's Parties

A party favor-holder. which chill
dren will be sure to find attractive,
is one that comes in the shape of a
big cake, beautifully frosted, deco
rated with garlands of tiny leaves
and flowers. and having invisible
sticks forming small tallow candles.
The cake, of course, is not a real
one, neither are the decorations and
the frosting ma de of sugar. so that
the same cake may be used repeat
eddy If desired. 1t is made of eight
wedges shaped boxes each about the
size of large slice of layer cake,
and is passed in turn to each of the
little guests.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02

Mr.. AND MRS. FRANK GRAD and
Nl family, of 1874 Johnson avenue,
returned home yesterday from ten
weeks tour of Europe. They expect
to spend a week at Bradley Beach.
Mrs. Frederick c. Baumann, of Il
Fulton street, is spending the sum-
mer at Windsor, VT.
Mr.. and Mrs. 7. NJ. Terhune and
daughter. Miss Ethel Terhune, of
Hunterdon street, are at Point Pleas
ant
Mr.. and Mrs. Robert McAiullin, of
l0t Ninth avenue, have returned to
their home after an extended vacation
at Loeb Sheldrake.
DR.. Charles F. Lelbach, of %
Breintnall place, has returned from
2. three months tour of Canada.
Miss Molly kaufman and Miss Anna
Kaufman of Wicl1llffe street have
returned from Lake Hopatcong.
Mr.. and Mrs. Morris Kogg and fam
ily of 90 Thirteenth avenue, will re-
turn to their home this week, after
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
NEWS FOR
| y SHOPPERS

Boys white linen suits trimmed
with braid and buttons are selling at
L. Bamberger & Co. s at the special
price of 81.
Plaid ribbon in many colors is Of
fered at L. S. Plaut & Co.'S at va
rious prices.
White metal fruit baskets may be
purchased at Hahne & Co.'S at many
prices.
The W. V. Snyder Company is SELL
ing childrens white hats trimmed
with silk and priced at from SO cents
to SO.
At BedelFs fall suits are displayed
in many styles and all of the leading
shades.
Oppenheim, Collins & Co are SELL
ing crepe limonos trimmed with silk
at $1.35 and 81.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
INFLUENCE OF HEREDITY
In ROYAL DESCENDANTS

About half of all the greatest
eulers have been the descendants of
comparatively mediocre ancestors;
the other half have been the direct
and immediate descendants of those
as great or nearly as great as them
selves In other words, the vast
: horde (say 80 per cent. of the whole)
: is no more likely to produce men
, of genius than is the ! per cent Cor
less than l per cent?, which, from the
standpoint of eugenics, we rightly
Z call the creme de la creme.
Thus we see why men like Lincoln
! and Franklin, who spring from the
great reservoir of the commonality,
do not in the least upset ones be-
+. lief in heredity, provided they do not
occur very frequently. For they are
the happy combinations of qualities
derived from maternal and paternal
sources. All this does not deny that
in some ways environment and, pos
sibly, free will, play a measurable
5role in the determination of human
fate, but 1t does suggest that the
reliance which has been so freely
bestowed on these social, institu-
tional and metaphysical forces has
been an exaggerated one. The high
percentages among illustrious men
in this country-as high, in fact, as
1t is in Europe, is very suggestive
point.
Opportunities are supposed to be
freezer in America, and social lines
less strictly drawn. We should GER
-tainly expect to find in this country
notable names less often running in
families; unless, of course, the eugen-
lists theory that it is nearly all a
matter of heredity be indeed correct.
At any rate, our much-vaunted
American equality, liberty and oppor-
tunity have done nothing to make
distinction in this county any less
of family affair" than in the older
civilizations of Europe.-Dr. Freder-
lex Adams Wood In the Popular
Science Monthly.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
BUTTERScoTcH PIE

One cupful of soft "a sugar, two
eggs, two tablespoonfuls of flour. one
cupful of cold water, two heaping ia
blespoonfuls of butter, one teaspoon
full of vanilla extract, one baked pie
crust. Mix the sugar. flour and yolks
OF eggs TO a smooth paste; add gradu-
ally the water and the butter, and stir
over the fire until thick; then add the
vanilla extract Pour into the pie
crust. Beat up the whites of the eggs
to a stiff froth. add two tablespoon
fuls of sugar, put this on the top OF
the pie and brown slightly In the
oven. If few bananas are sliced into
the pie and covered with the filing
and the whites of the eggs an excel
lent dish will be the result.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02

If two quarts of liquid is desired
ttwo quarts will make five medium
sized loaves and a large pan of bis
cuit), simply add to the potato yeast
enough warm water not hot, to make
up the two quarts. A little shorten
ing may be melted and added, but
excellent bread is made without.
Warm the potato yeast to lukewarm
BY setting the dish in warm water.
In cold weather the flour should be
warmed When lukewarm add enough
flour to the yeast so as to form a
sponge-like mass and set in warm
place to rise.
When frothy and bubbling add
enough more flour to make stiff
dough, and knead until smooth and
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
The Right and Wrong Way to Sweep

man sleeps, she must attend to the
wants of crying child.
While woman gets quite little
muscular exercise from busting.
sweeping, ubbing and cooking, still
in many of these various duties the
posture of the body is wrong. Take
sweeping, for instance. Many bend
forward too much, let the head droop
and stir up dust unnecessarily by
sweeping too hard. One should not
push on the broom handle, but rather
draw it toward one. The broom
should not pass beyond the centre line
of the body, as it is then that it stirs
up unnecessary dust.
In order to keep the broom from
becoming one-sided and thus losing its
efficiency, keep constantly turning the
handle in the hands while sweeping.
After much sweeping, the nostrils
should be cleaned by using either an
atomizer or nasal douche.-William j.
Cromie, in Woman's World for Sep
TENDER.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02

ing minute in it, they are plunged
into cold water.
THE favorite pickle of your fam
ily'' sounds like a joke. However,
there is no joker in the recipe. I'm
sure. 1t sounds delicious, and you
have my thanks
Somebody said to me the other day,
But people do not make their own
pickles any more. They buy them
ready for the table, in bottles
Somebody didn't know what she
was talking about, did she, folks?
My mail of late has pointed de-
cidedly toward the fact that the read
ers have gone pickle crazy" so
many recipes have been sent in and
nearly as many requested.
Keep it up,
For that is the "why' of the ex-
Change column.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
sQcEetlA

spending the summer at Bradley
Beach.
Mrs. William ]. Meliek and daugll-
ter, Miss Josephine Melick, of High
street, have returned from a two
weeks vacation at Ocean Grove.
Edward G. Tremaine, ir., OF log
Stanley avenue, has returned from
Point o Woods, L. l.
Mr.. and Mrs. P. Y. Tinker and son,
Wilmurt Linher of Brooklyn, are Wis
iting at the home of Mr. and Mrs.
Edward Tremaine, of 106 Stanley
avenue.
Mr.. and Mrs. Thomas H. Tunison,
of North Seventh street, have re-
turned from a two weeks stay at
Ocean Grove.
Mr.. and Mrs. Charles Steiger, of s57
South Nineteenth street, have re-
turned TO their home, after spending
their vacation at Sea Grit
Mrs Henry Wilson, of West End
avenue, spent the weekend at Asbury
Park.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Flume Flannel Cakes

Scald one and one-half cupfuls of
milk in a double boiler. Turn into
mixing bowl and add one-fourth cup
full of sugar, one-half cupful of but
ter and one-half teaspoonful of salt.
When mixture is lukewarm add one
half yeast cake broken in pieces, and
fuls of bread flour, once sifted. Mix
thoroughly and add the whites of
two eggs. beaten until stiff. Cover
and let rise overnight. In the morn
ing cut down, turn into buttered iron
gem pans. Cover, let rise until light
and bake in a hot oven.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02

Thomas DAILY, of 124 Congress street.
IS at Bomoseen, Vt, spending part oil
the summer.
Henry Wuensch, of 46S South Eigh-
teenth street, has returned from the
Highlands.
William Schafer. of Columbia ave-
nue.. has returned from a short Vaca-
ton at the Atlantic Highlands.
Mrs. Catherine Mcguire and family,
or q Summit street, have returned
from O short visit at Asbury Park.
Fred Bauer and William Bauer, OF
the Forest Hill section, have returned
from the Highlands.
Mrs. George Weber and daughter,
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
p E R S O N AL S.

Miss Florence Weber. of Columbi
avenue, have returned from Kenyil.
Edward Hartman, of North Seventh
street, is spending the summer tour
ing through the West.
Harry Schontz, of Twentieth street,
has returned from a short vacation at
the Highlands:
Miss Anna Wuensch, of South Eigh-
,eenth street, has returned from Ken
vii, where she spent the weekend.
Mr. and Mrs. +. NJ Mcguire and
family, of May street, have returned
from an extended vacation at Asbury
Park.
Miss Elizabeth Hess, of the Forest
Hill section. has returned from the
Highlands.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
FOR THE GUEST ROOM DOOR

A guest at house on the Dee
Would frequently sleep until tea;
Then she'd waken and hurry
And cry in her worry,
"They must get knocker for me!
This interesting rhyme of the linn
erick variety appears on the cover or
boxes Containing a convenient and at
tractive novelty especially adapted to
the needs of country house life.
This Is guest room knocker, an
altogether engaging replica In minia-
fure Of the old colonial front door
article. II comes In two designs and
Is in good solid brass, well made and
finished. It is about three inches long
and sells at $3.50 for either design.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
CARROT PUDDING

One cupful of grated carrots, one
cupful of grated potatoes, one cupful
of brown sugar, one cupful of ch 1pped
suet, one cupful of stoned ratsins, one
cupful of currants, two scant cupf.ijs
of sifted -four, one tablespoonful Of
mixed spices, one-half teaspoonful OF
nutmeg. one half teaspoonful of salt
one teaspoonfu1 of soda, two table
speonfuls of boiling water. Mix all
thoroughly, then add the soda dis
solved in the boiling water and steam
for three hours One cupful OF cher
ries, peaches, STRAWBERRIES CT pine
apple added to the above makes II
equal to plum pudding. Serve with
plain white sauce favored with vine
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Accepting Gifts
Dear Miss Doom.

Dear Miss Doom: JAYS
Don't think this is silly question,
as IL is very serious 10 me. am q
girl of 10 and a young man | simply
hate is always sending me flowers
and magazines. Then, when he calls,
I feel as If I had to be pleasant. And
the worst of 1t is my mother likes
him and invites him to come. What
can do about It? He's a gentleman,
of course, but I just can't like him,
N. M c.
Yours is an awkward position. You
cannot be rude to him in your moth
er's house, when he is there by her
invitation. 1t is evident that he likes
you very much. Instead of avoiding
him. why not let him propose and
then refuse him? Thus would the
matter be settled. Or, talk the situa-
ton over with your mother. making
her see that you cannot care for the
young man. Perhaps, then she will
cease to invite him.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02

Instead of putting all the seasoning
with the meat or other filling for
sandwiches try combining it with the
butter 1t will be more evenly blend
ed and more easily spread than when
plain butter is used. Rub one cup OF
butter to a cream, add two table
spoons of prepared mustard, two
tablespoons olive oil, little salt and
pepper, yolk of one egg and teaspoon
of lemon juice. Blend well and set
away to cool, then spread on thinly-
sliced bread and add a small slice oil
ham or chicken. Press slightly.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
SUMMER SPORT COATS

AS last year, shantung is the favor
lite material for coats. 1t must be of
rather heavy make. Most of these
coats are lavishly trimmed with en-
broidery. One, in rose du Barry and
black, has a deep turned down collar
amost entirely covered with embroid-
cry. The sleeves are unanswered in
the front of the garment and are not
only bordered with embroidery, but
have a continuation which reaches
below the knees in a decreasing line,
finished with long silk tassel. Pink
appears to be almost as much in favor
for outdoor coats as it is for the eve
ming Rose du Barry Is perhaps the
ioyeliest tone q this beautiful color.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Grease on a Mans Coat
Dear Margery Doom:

Dear Margery Doom:
Can you tell me how to remove q
grease stain fronla mans white serge
coat? I think 1t is butter that fell
from green corn. The coat is not
lined, except at the top. Thanking
you, MRS. b. v. G..
Our old friend chloroform will do
the trick, I think Place a clean blot
ter underneath the spot then rub
quickly with the fluid, using soft rag
for the purpose. Always rub toward
the centre. The ciiloroform will
loosen the grease and the biotter will
absorb 1t. Ninety-f1ve per cent. alco-
hold is also good for removing grease
stains.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
A Complete Outfit

The complete bathing outfit consists
of Shoes stockings, bathing suit, cap
parasol, bag to hold wet bathing
clothes and cape. The new capes are
very graceful. They fall from the
shoulders or neck, where they are
generally finished with a deep rolling
collar or with a shirred hood which
hangs down the back. They are made
to match the rest of the bathing
outfit
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02

that will go on moving forever so
much as a machine, once set in mo-
ton, will go on doing useful work
without drawing on any external
source of energy, or machine which
in every complete cycle of it's opera
ton will give forth more energy than
1t has absorbed. In other words, a
machine that will create its own ener-
CIV Is this clear?
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Bridal Flowers
Dear Margery Doom

Dear MarBefy boOH.
Kindly let. me know through your
column whether the bride or BRIDE
groom pays for the flowers of the
bride and her maids Also, do the
flower girls have flowers?
STAR READER.
The bridegroom pays for the flow
ers Of the bride and her attendants.
OF course the flower girls have now
ers, else they wouldn't be flower girls.
Their blossoms are usually carried in
dainty baskets, though some brides
consider that huge arm bouquets tied
with chiffon or satin ribbons are
prettier.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Chocolate Custards

Allow to each one-half pint of milk
one egg tiny pinch of salt. a table,
spoon of sugar, one tablespoon grated
chocolate and q few drops of vanilla.
Melt the chocolate over hot water,
blend gradually with the hot milk,
add the egg beaten with the sugar
and salt and turn into cups. Stand
In a pan of hot water and bake in a
moderate oven until firm in the
centre
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Fashion Fads

q A tiny watch is set in the handle-
strap of one of the newest handbags.
The season has produced plenty of
new bags with many minor innova-
lions that suffice to keep up interest
in new styles.
A pocket writing case is among the
newest things for the traveller. IL
folds in sectional style and Is replete
with the usual fittings. 1t comes in
safIian leather and is fitted with a
lock and kew
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02

Hereafter no letter viii DO an
swered unless accompanied by the
name and address of the writer.
This 10 not for publication, bus
as an evidence of good faith on
the part of the sender.
Write on only one side OF the
paper.
Readers are requested mot 20 en-.
close stamps, rs the editor Ii faz
zoo busy to write personal replies
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02
Perpetual Motion
Dear Miss Doom:

Dear Miss Doom:
To settle an argument, will you
please state just what perpetual mo-
ton means? Doesn't 1t mean a ma
chine that will go forever?
ARGUMENT.
Perpetual motion in it's usual sig
nificance does not mean a machine
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-02


N S n
S
We enjoy
Wishing g ~ i