davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05
SEWING ROOM klIN1TS

ribbon and passenenterie together and
point one end, then fold up to form the
bag, leaving two inches to form flap
Sew all round, add the cord. and leave q
ssnfficient .. loop to pass oyer the hand a
lengths may be. used In this way and
you have dainty bag.
Huge sprays Of wool flowers in gay
eelored crochet work q,iaintly enliven
some OF the coats worn by fashionable
women; The snowy hydrargea, worked
pioyed In the oriiamsntatioti Of bed
spreads, window curtains, valances and
cushion covers. Clusters of croeheted
nuts In wool and such fahcies as creep
Ing lizards. In company with strange but;
gowns. To produce the raised effeet SD
much desired in button and buckles, they
are covered with croeheted or knitted de-
signs.
When crocheting in cotton. use a coarse
make of fax thread instead OF the soft
cotton generally used for irish lace
work. and a padding thread should be
used In either a close or a loose pat
tern. Something new in crochet is the
representation Of cats. dogs and other
household pets on crochet work. On
the front panel Of a tea tray Is worked
in solid crochet cup, which a clever
worker might color to match the china
set by using either stains or different
shades of cotton. Croeheted tray cloths
have a teapot worked in each corner
excellent movement for staying the de-
struction of birds will be pleased with
this new millinery fad. Wings Tor hats
are worked on canvas or coarse net In
thicA wool, the lines of the plumage be-
ing followed by the stitches in such a
manner as to make very clever repre-
duetion OF feathers. Wool work. com
bined with fur, also gives chic effect.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05
How to Powder the Hair.

THE powdering Of the hair. which Is
more Of q fashion in Paris than
most people realize, il deftly done and
does not give one the appearance Of hav-
ing a white wig.
Those who so In for beauty say that q
slight powder on the hair. especially at
the brow and ears. is vastly becoming
to the majority of faces. It should not
be done with vital. youthful hair that
has brilliant color. but It is admirable
on hair that II slightly faded or pnr-
TALLY gray or q bit lifeless.
II h siftsd on lightly with q powder
pun ana only the dead white can be
used. II thsrs IL any chance Of 1t show
Ing up In the day hours 1t is better not
TO use II although every one claims that
II is especially becoming under & thin
veil.
At night 10 softens the face to re-
variable degree. But remember the
vital point about it. that 1t should not
be used on dark hair. or any kind that
has rauch color and vitality.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05

design printed on it. A circle is first
cut the same size as the top OF the
body of the wire shade, and a valance
Ii Joined to this. which hangs almost
straight. being edged with a crystal
or steel bead fringe. The extreme top
Is trimmed with a silk ruching, edged
with beads. having another ruche be-
meath.
A pretty shade made of pale green
gause. with an iridescent beaded
fringe. is very handsome, with a deep
ruching at the top and d border OF
material lower down. Slightly gath
cred all around. there Is no great FULL
ness anywhere. making q graceful and
becoming shade
A yellow silk with q pattern OF rich
oriental coloring IL a good covering
for a lampshade. A chiffon border
should be placed at the top and at
the bottom.
Lamp or candle shades may be made
Of white cardboard. with printed
stencfled or painted design. with q
eilded border. They can be cleane
with bread when soiled.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05

at the back, and vanishes to d point p
the sides OF decolletage which would
be square except that it broadens out
over the bust.
1t is not popular yet, but it is prom
ised as the new decolletage In afternoon
gowns for the winter.
II one does not wish to expose the
neck, then guinlpe must be worn, for
there Is no way of building UP the blouse
into a high. collar without making 1t q
trifie old Fashioned.
The collars on coats are often high
and straight, and others have an Inn
inense flare at the back. then turn over
for twice their depth. These are made
az velvet or fur.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05
PREP PAIRING PICKLES

clear cold water for twetty-four hours.
Put into each pepper some shredded cab
bage. tiny white onion, a small string
beam ghefkin and three or four PAS
turtiufn seeds. Make a paste of half q
eupfui of mustard seed a tablespoonful
of grated horse radish, Tablespoonful
of ground mustard, two tablespoonfuis OF
sugar. two tablespoonfuls OF olive OIL and
q teaspoonful eath of celery seed, mace
FIJI the peppers with this paste. pack
ing in firnnly, then replace the caps and
tie or sew in. place. Pack the peppers IN
q stone jar and cover With sesldins hot
days, then pour OF the vinegar. reheat
and again turn over the peppers. Cover
close and keep In a cool, dry place.
Cucumber Pickles.
To make these delicious pickles. take
two hundred small eucunlbers, an inch
and q half or two inches long. and rinse
in cold water talking care. not TO bryise
the skins. Pack in stone Jar, with
salt between the layers. A coffee cup
full of salt altogether will be sumcient
stand ever twenty-fo hours. Pour on
the water and wipe dry on a soft towel.
Put into the preserving kettle-nottin-
scant gallon of pure cider vinegar. full
coffee cupful OF sugar. two small red
peppers, chopped shne, throwing away all
the seeds but two or three: one table
spoonful OF alum and three tablespoon
fuls of white mustard seed. Bring 70
scald and pour over the pickles, PACK
away in glass caiis or a stone jar, covs
ering with grape or hofseradish leaves
before the regular lid ID adjusted.
Dill or Dutch Pickles. IS
Take big stone Jar that will hold at
least four gallons, or use keg without
head. Select eucumbers frem six to
eight inches In length, waska and, wipe
carefully. Take three gallons Of water
and add to 1t tive pounds Of coarse ealt.
Boil together anti skim, replacing the
quantity. Lay the cucumbefs in the bot
tom OF the Jar with small red pepper,
q bunch Of dill seed in the stalk. ana q
layer of green grape leaves to cover.
Pr Proseed In this Y, wy until IT., the kss y
cabbage leaves. On the top put big
stone. Pour In the salt and water and
let the vessel stand while quiet fer
mentation takes pace. In two or three
cumbers being transparent with 4 SUBJ
acid flavor.
Ripe Cucumber catsup.
Select large. nearly ripe cacumbers,
peel. take out the seeds. chop fine and
measure; allow . teaspoonfal Of salt TO
each pint OF pulp and sprinkle over the
cucumbers; let 1t stand ave hours, then
drain; to each quart OF cuchmbers allow
two cupfuls OF vinegar. quarter cupf0l
Of grated hofseradish, a Tablespoonful
each OF white ri1ustafd seed ana minced
red pepper (1o seets). q teAspevnful each
OF nutmeg einnaraon and celery seed:
bring vinegar and spices to 9. boil. skim
stir vel; and put in small glass fruit Jars:
lay piece OF grapa hofseradish Or mas.
turtium leaf over the top OF the catstip,
and a teaspoonful OF olive oil on that
SEAL
Ripe Cucumber Chow Chow.
Pare enough ripe cacumbers to make
two quarts when chopped: ada q Quart Of
white onions, also chopped, and quart
of chopped green tomatoes: mix with q
cupful of salt and stand away overnight;
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05
\ CHARMING trimming for a young

CHARMING trimming for young
a girls ball gown Is composed OF
q 4 small flowers tied on to strands
OF ribbon such as punches of violets In
palest mauve and white on faint pink !;
pansies in palest lavender and yellow on
lime green; tiny moss rosebuds In red
and white on white, etc.
We have runors OF the introduction OF
black carpets and curtains with a black
background, with bedroom and dressing
table ornaments In black satin, relieved
with dainty flowers either painted or
embroidered in colefs true 10 nature. Pin
cushions and bags have narrow ribbon In
a bright shade run through the top in
harmony with the leading tint of the
painted or embroidered floral design.
Some effective fancy work on celered
linen, especially brown, consists Of black
and white embroidery. touched up with
gold thread. This work is used on cusIi-
ions, bags, etc. Bold designs are chosen.
such as barley or oat stalks in black
floss with big daisies worked in white
with gold and black eentsfs, or sprays
of maidenhair with white roses apparent
ly resting on them without leaves or
clematis. and so on. There is always
gold introduced to enliven the black and
white. The cushions have thick black
wooden cord edging them. The linen used
is rough surfaced.
y
To make dainty opera bag. get three
quarters of a yard of tinsel passenen-
terie insertion three or four inches wide.
the same of satin or MORE ribbon, and
one yard of narrow tinsei cord. Sew the
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05
The JeWeled Heels.

DATENT leather IL used for all sorts
OF boots and shoes. There are boots
OF coiored leather. and polished gray kid
with pearl buttons. Satin is first for
evening shoes. with buckles and single
rhinestones instead of rosettes or bows.
Jeweled heels are worn for evening.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05
Every Variety of Low
Collar Seem ON Blous@s

exceptionally low broad collars of lace.
with d fat fichu effect inside, crossed
surplice-wise. over the bust and held
there by. bar pin.
There ID a new collar. that has just
made its appearance, called the Henry
H." It Is small, stands UP q little, then
rolls over, Is far away from the neck
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05
Short Cuts for Housekeep@rs

IL they are fried to serve as an accom-
panimont to game. Make an ounce OF
butter Thoroughly hot In q frying pan
and three ounces Of dried bread crumbs,
stir as they are cooking, and When they
are rich golden color serve hot
Odd slices OF bread eafi be turned to
account in the manufacture Of bread
crumbs and these can be turned to 9
variety Of Uses Spread the slices OF
bread On baklns TN a, ana Place 81. them ann n
ajar until they have assumed q golden
brown color. While they are still hot
roll them on q pasteboard with Rolling
pin, and as the crusts are crisp while
hot they are more easily crushed to
crumbs than II they are set aside and
allowed to become cold and leathery. The
fine crumbs are of use for scattering
over the surface Of boiled ham or bacon
to Give It a good appearance They can
also be used for any food served au
gratin.
Boiled buildings are much lighter and
more wholesome II mixture OF equal
parts Of flour and dried bread crumbs
are used instead Of flour alone. Very
light buildings can be made by using
squares before being toasted Is de-
ficious served in soup. instead OF the
usual crackers. Served with sugar and
hot milk the squares make an excellent
dish for children. Squares Of dry bread
Ir1eo In OOllln8 Dacou KAT mAhe p 8OO0
substitute for bacon itself for breakfast.
The object Of toasting bread II TO con.
vert portion Of the starch into dextrin.
thus making It partly diBested food
Toasted bread for the invalid's tray
should be appetizingly prepared. Thin
slices arranged In log fashion look much
moro toothsome than q hastily prepared
slice Of toast. a. do slices cut out with 1
cake cutter.
Baked toast has q rich, creamy navol
that ordinary dip toast never acquires
rare the crust from slices of stale bread
and toast quickly. Scrape on every bit oi
scorch or burn, and put into a dish tina,
win stand IRE without injury. When al
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05

Moron
THE N
ANB
G.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05

the next morning drain well. add two
ounces Of white mustard seed. two green
peppers, chopped fine. one ounce OF celery
seed and one tablespoonful OF ground
black pepper; mix thoroughly. pack In q
stone Jar. and cover with good cider vine-
gar to which has been added strips OF
horseradish root and q few nasturtium
seeds.
Picked Beets for Winter Use.
Boil the roots until tender. taking care
not to pierce Them lest they bleed and
lose their bright color; IS soon as done.
plunge Into cold water to loosen the skin.
then peel. out in uniform slices and pack
in jar: boil as much vinegar as will
cover them. adding to IL q little mace.
pieces OF ginger and horseradlsh; the
mace should be the blades, not ground:
pour hot over the beets and seal at once
These make a PRETTY ssarnish for meats
or salads. Ef.tfS
Apple Chimney.
A simple apple chutney is mads,in this
way: Cook together Inc quart. and q
half Of vinegar fourteen large sour
apples, ten large onions and two cloves
Of garlic. When soft, rub through a
sieve. Steep four tabIespoonfuis mus
tard Seed La vinegar to cover, then
mash. Add this to the apple and vinegar
combination, together with one cupful "
brown sugar, half cnpftl of salt. four
tabiespo0nfuls OF ginger and half u
pound OF seeded raisins chopped fine.
Beat with wooden spoon until smooth
and evenly blended and about the con-
slstency Of FfeRch mustard. When cold
pvt up In wide-mouthed bottles, pour a
little olive Oh over the top OF the pickle
to exclude the air and seal.
Apple and Green Tomato Chutney.
This h an excellent combination. es-
pecialiy timely jrst now. Remove. the
seeds from two green peppers and a cup
fil Of raisins Add six green tomatoes
and four small onions and chop very
nne. Put enc quart Of vinegar on to
boil with one cupful OF powdered sugar.
two cupfais OF brown sugar. two table,
spoohfuls Of salt. When It comes to q
scald. add the chopped mixture and
stmfhef one hour. Lastly, add dozen
tart apples, pared, cored and uuartered.
and cook slowly until soft. Beat thor.
oughly and bottle.
Cabbage Pickle.
Chop frm heads Of cabbage an fans %
desirod. sprinkis lightly with salt and lee
stand several hours. Rinse on with cold
water and drain. To gallon and q half
Of the chopped cabbage add three pints
OF vinegar, pound OF sugar. large ta-
blespoonful Of white mustard seed and
celery seed naked, teaepoonful OF tu-
sticks OF cinnamon. Cook until tender
then put In jars and seal.
EMMA PADDOCK TMFoRn
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05
TvIME to be looking after the last of
the seasons pickles, for an early

srvIME to be looking after the last OF
the seasons pickles, for an early
winter Ii brephesied. While unlim-
tied indulgence In pickles is not to be
advised, particularly In the case OF chill
dren, a few carefully prepared with pure
spices and vinegars give a flip to appe-
lite and may be taken with impunity. The
Department of Agriculture In its fight for
pure foeds has been actively interested
In running down number Of factories
and ''works'' throughout the country
where alleged cider vinegar" was found
te consist Of mixture Of boiled cider
ana diluted aeetic acid, where canned
tomatoes were adulterated with pulp pre-.
pared from trimmings. cores and waste
material and diluted with water, ana
where spices were a far cry from what
IN buying pickles and eatsups every
housewife should understand that the
best are none toe good, and she should
read the label en- the can before buying.
Thers are plenty Or r eom ,, sna y,t pfe
under sanitary conditions. but. OF course,
they are much more expensive than those
put up at home, II one has q good gar
From TIE pickle packers report we see
again that the German dill pickles are
gaining Il ound in constant sales, run
ming a close second to our small sweet or
sour pickles. Here then, are q lew
recipes for home use. every one OF which
comes well recommended.
Mango Pickles.
Mangoes may be made Of small green
cahtaloupas. watermelons, peaches, pep
pers. tomatoes, large cucnmbers or any
fruit from which the inside portion can
be removed, the cavity filed with a fine
" chopped pickle. and the opening crossed
again In such q way as to give the APP
peafalice or whole fruit. The name
s'1nahgo" comes from fruit from which
the East Indian cooks make their most
delectable pickles. The foundation OF the
mango filling, az prepared here, is usual
ly firm white cabbage finely chopped.
with quarter az much celery, green toe
matoes or cucumbers. Other vegetables
used In their composition are small
onions, string beans, fruits. nasturtium
seeds, etc.
For pepper manages select the green
bull-saosed peppers They must be per-
fectly green. cut and slice the stem and
remove ali the seeds. taking care not to
bruise the peppefs. Put the pepper cups
and covers into a stone jar and cover
with q strong brine. Let them stand
three days. then drain and cover with
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05

Tarts and Omelets,
Puffs and Preserves
Made From Ounces
Are Delicious, and
When Cooked Long
and Carefully No
Other Fall Orchard
Product Can Surpass
Them.

UINCES, to be good, need Ions
and careful cooking. When
they are carefully cooked, ne
~ fruit OF autumn can sdrpass
them In 6eIicacy Of flavor.
Baked ounces can be prepared in two
ways. They can be slowly baked until
they are tender in covered dish in the
oven. or they can be boiled until they
are partly done and then baked. To bake
them in the first way wash and core
them, and I'LL the core cavities with gram
ulated sugar. Arrange them in a but
tered baking dish and pour water around
them. Cover them closely and let them
cook slowly for about an hour.
when they are almost done remove the
cover and cook little more rapidly. Then
remove the ounces and reduce the strip
IN which they were cooked by boiling 1t
rapidly for few moments, pour it over
them and chill them. Serve with table,
spoonful of whipped cream on the top Of
each.
=
To cook them in the second way. peel
them and parboil. Put them in a baking
dish and pour the water in which they
were cooked, made into strip with the
addition of sugar, around them. Bake
them. covered. for an hour or until they
are tender. remove them, reduce the strip
and pour II over them. and serve cold.
An easily made ounce pudding is this.
and Il Is the sort OF pudding to serve on
one of the first chill autumn days: Choose
half a dozen fine large ounces and boil
a - ma s,r1r
and mash them and add the yoiks OF four
eggs. beaten with a pint of cream. Sweet
en- TO taste and season with ground GIN
ger and cinnamon. Bake In moderate
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05
70 Utilize Leftover Bread.
40 0BIta0C ACAS.VVV4 OAVUUs
great usefulness OF bread crumbs
IL Increased by the fact that their

IS tQCfet48e0 W eiAC xuSS Shoe S4ACA
! use tends to economy. Because
bread Is net an expensive item most fam
tiles waste large quantities which could
be tAfned to account and In the course
Of time bring about perceptible reduc-
ton Ia the household expenditure.
The most customary use OF bread
crumbs IL TO form coating to Ash.
croouettes, outlets, etc., fried In deep. fat,
which not only prevents juices oozine
from the food and being lost, but also
!, prevents the fat from soaking in. a state
of affairs which would make the food re-
pulsive to the taste and the stomach.
Such crumbs are made to adhere &c, the
food by brushing beaten egg over the
surface, which has been previously dried
with -four, so that the casing OF bread
crumbss may adhere more firmly. Digging
ana bread-crumbing should be done at
least an hour before the food ID cooked.
90 that Il may dry and run less risk Of
dropping OF when placed in the fat. A
double coating Of egg and bread crumbs
answers better than single coating.
-
The bread crumbs used for frying Dur.
poses are usually made by rubbing the
crumb part OF loaf which IL q day or
SO old through sieve, or grating on q
crater. In most households the time ar
rivss when there Is an oyersupply Of
bread, and the surplus can always be
turned to account In making a stock OF
bread crumbs. They may not be re-
quired for Immediate use. but they will
keep almost any length of time II ttey
are thoroughly dried before being plasied
In alright crooks or jars Spread them
first on . piece OF brown paper and pu,
In warm oven until they are dry and
crisp. Sut unchanged in color.
| Such bread crumbs answer admirably
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05

One Adapted From
: Japanese Is Only De-
sign Not Large and
Broad-Coat Collars
Are Hig h - These
Spring Away From
Neck as Soon as They
Pass Shoulder.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05

to be good, need long
and careful cooking. When
they are carefully cooked, no
fruit OF autumn can sdrpass
them In deyicacy of flavor.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-05

The skinny skirt is no longer fash
ionable.
Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1913-03-07

metal dipped in his own blood and by
means of q weight east it to the
ground. where it was picked up by
a peasant. who was instantly taken
before the prison governor.
SO much precaution was exercised
that no one should know who the
prisoner was, and fearing that the
man had read the writing on h linen,
he was PVT to death After tha moth
ing that could be utilized for the con-
within reach of the Mar in the Iron
Mask.
But the military governor of this
fortress was not Satisfied that the
identity of his prisoner could be kept
secret. and he was carried for greater
and of st. Marguerite. In the Mediter-
ranean. One day while fishermen were
passing in n boat, the prisoner with
q knife point laboriously scratched a
sentence or two upon a silver plate
and threw it from the window into the
boat. The only a C that 1t was found
and that the fishermen We're unable to
read v their lives. This was the
last chance the prisoner ever had OF
communicating with the outer world.
Finally. he was taken to the Bastille,
Paris. which was filled with dark.
SHINY, rat-infested dungeons for poll
teal prisoners. But he was placed in
comfortable quarters and Of such
prominence was this political prisoner
that while he was partaking of his
meal the guards. ever to the governor
of h Bastille, found 1t necessary to
stand to accord him their proper re-
spect.
The lar in the Iron Mask lived in
this fortress for five wears. when it
was on the night of No
vember 3, 1903. that he had died. He
mad been held captive for "a years.
He was buried under the name "De
MarchleI' and the room in the prison
where he was confined was entirely
demolished for fear he might have
found some means of conveying q mes
sage to the world as to his identity.
Some historians have believed that
the prisoner was 4 tw,n brother of
Louis XIV of Franc: Others that he
was an !liegitimate child of Anne of
Austria, and still others that he was
e son OF Cardinal Mazarin. with whom
Anne of Austria was on sentimental
terms while he was Richelieu's sue
cessor. Recently a historian has tried
to figure out that the prisoner was
Count Mattioli. an Italian diplomat,
who had %grievously offended the king,
and 1T was in this way he punished
him.
No direct proof has ever been OBJ
tanned to- connect him with any one
OF these persons. The fact remains
that the prisoner was guarded as
never before or since has a prisoner
been guarded; that he was treated ike
a prince. and that no man ever saw his
face after he became a prisoner. Who
this prisoner was and what offense
he had incurred to be thus punished
for "a years no one will ever know.
1T still remains history's greatest mys-
terry.