davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
A DISH OF MUTTON FROM MANY LANDS

out tearing the meat season the inside
with salt and pepper, roll the saddle,
tie 1t in shape and season the outside.
Put covered roasting pan on the top
of the stove and cut into 1t two onions
and one carrot, and crush a bouquet
garni over the vegetables. Put in the
meat, and nearly cover il with stock.
Cover first with a piece of buttered pa
per and then with the cover TO the pan
and cook slowly on the top OF the stove
for three four hours.
AT the end OF that time remove the
mutton, strain the broth. skim il and
cook it until it is reduced TO a quart.
Pour 1t over the mutton and put il In
the oven to roast until brown. Then
remove the meat and add a tablespoon
full of flour rolled with one of butter,
COOK until thick. and then add the yolks
OF two eggs and half a cupful of cream.
Remove from the fire. add the juice of
half lemon and serve Immediately.
The Norwegians prepare noisettes or
small outlets of mutton, in the following
1ashlon: Have six four-ounce outlets
cut from a leg of mutton and trim them
until they are round. On a plate mix a
tablespoonful of vinegar. a tablespoon
full and a half of olive OIL a little thyme,
crushed bay leaf, salt and pepper Put
the outlets in this and turn them oc-
caSiOndliy 1Or an hour. Then roll the
noisettes in bread crumbs broil them
for four minutes on each side and serve
them Immediately on a hot dish with
the following sauce. passed separately:
Cook four apples. after coring and
peeling them, for fifteen minutes with
an ounce of butter and two tablespoon
fuls of sugar. Put the mixture through
sieve. add the yolk of an egg. stir and
cook for two minutes. Then add tea
spoonful OF freshly grated horseradish.
fV1tv rra1
To make a German mutton pudding
mince a pound and quarter of lean
mutton and half a pound of bacon in the
meat chopper. Soak two ounces of crumbs
in enough milk to make a thin paste
Add six eggs. two tablespoonfuls of salt
tablespoonful each of mustard, capers
and chopped parsley. and six minced
sardines. Then mix In the meat Put
the mixture in a buttered mold and boil
for two hours. Serve hot with onion or
caper sauce
Cut three pounds of mutton from the
shoulder in medium pieces to make an
Italian mutton stew. Roll each piece of
! meat in -four and brown in butter. Stir
in slowly quart of warm stock or if
this IS not at hand a quart of warm
ped parsley. thyme and onion juice and
salt and pepper to taste. When the meat
| is half cooked skim off the fat. add
| half a bunch of small turnips, already
parboiled. and cook for thirty minutes
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
Sleep for the Nervous.

A HOT WATER BOTTLE covered with
: flannel should be placed at the feet.
A very thin silk tissue bag Of rubber par
TALLY filled with cold water should be
placed at the base of the brain. This
bag can be about ten inches long and
six inches wide soft as silk and only
half filled with cold water, SO that it
does not feel bulky back OF the head. In
many cases the patient goes to sleep
within a few minutes with this treatment.
because the blood is drawn from the
active brain, which is one cause OF in
somnia.
When a patient ia extremely nervous a
cracker spread with butter and sprinkled
slightly with cayenne pepper should be
eaten. This warns the stomach The
stocking wound around the neck, not too
close. Yet rather snug. Is an old method.
for IL does not retard the flow OF blood
from the head TO the arteries. but II does
retard the flow TO the head, just as the
cold water assists. All OF these methods
are simple. effective and harmless.
cup of hot milk taken just before re-
firing will induce sleep. Those who hest
tate about drinking the milk lest 1t cause
constipation should remember that boil
ed milk. taken not. acts as laxative
II lis only when II is cooled that IL has
the opposite effect.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18

more. II the stew is not thick enough
from the -four in which the meat was
originally rolled thicken it a little more
with -four and water.
No one who has read David Copper
field" can forget the description OF onc
Of the SUPPER parties which David plan
ned and gave. He planned to have roast
or boiled mutton cooked to a turn. but
when he and his jovial guests sat down
they found the mutton almost raw
tough and unedible. So they sliced II in
thick pieces and brolled il before tho
fire, and. seasoning il We'll, ate IL piping
hot In the land where mutton is much
eaten perhaps no more delicious, recipe
for bringing out its best qualities has
ever been devised than this.
The English know how to broil meats
They use a clear. steady fire, and all
meat to be broiled is cut thick enough
so that il is rich in juices and flavor.
II is scared first on one side, and then
on the other. and then turned again a
couple of times IL ii is necessary to cook
1t longer to have it sufficiently well done
-
To broil mutton chops as they are broil-
ed in England have a clear coal fire cut
the chops from the loin. an inch and q
half thick-anything thinner. according 20
the English chef, is a outlet. Broii them
until they are done. and serve them with
salt and pepper or with tomato or
piquant sauce.
The Scotch have tried and tested
method of making mutton broth To
copy them, free two quarts OF mutton
broth from fat and strain il. Add two
finely minced onions. cupful OF uncook-
ed oatmeal. salt. pepper and chopped
parsley and cook three hours, covered
and slowly. Strain and serve.
The American roast leg of mutton-to
be more exact. baked leg of mutton, for
in these days of gas stoves Ii is seldom
roasted in front of a fire-is worthily
famous. 1t is probably as delicious as
any dish of mutton could be. simply
cooked but containing all the essentials
Of a we'll cooked meat dish.
< <
A dish of entirely different nature is a
relic of the old south-a creole method
OF using leftover mutton and converting
1t into a concoction fit for a king
To make IL melt three tableSpoonfuls
OF butter in frying pan or skillet. add q
tablespoonful of chopped green pepper
and the same amount of onion and
brown lightly. Then add three table
spocnfuls of -four and cook smooth Pour
In cupful of Drown stock, slowly. STIR
| ring gently all the time. and cook until
smooth. Add liberal teaspoonful OF
salt, a dash of lemon juice, the same
amount Of grated horseradish. half a
cupful OF tomato pulp and then a cupfui
| and half of cooked mutton in thin
! slices. When the meat Is hot-this part
of the cooking can be done in a double
boiler-pour 1t over a mound OF drained
| boiled macaroni
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
Where Are the Round Toes, Thick
Soles, Square Heels of Yesterday?

KIoW and then we wonder what our
IN grandmothers would say II they
expressed themselves about the lat
est cut of present-day clothes. But what
would our own mothers or our own
selves OF a dozen years ago say X they
held forth on the subject OF modern shoes
Where are the round toes, the thick
soles, the square heels that 80 thrilled
the hearts Of the dress reformers some
fifteen years ago? Where is the fad
which the young girls of that day had
for wearing boys shoes? Why is there
no longer any noticeable distinction, to
mankind at least. between the shoes a
woman wears for a walk or a shopping
trip or a calling round and those she
wears to a dance?
There is no answer to these questions.
except that fashion is even more change
able than the weather. and as little to
be depended on.
X
The most sensible looking shoe Of the
day IL the dull black kid pump. which
Is made with / Cuban heel and with
moderately rounded toes, and which Is
decorated with a fiat bow. Sometimes
this shoe Is piped about the top with
black and white, and the black bow is
also pipea.
1t is an odd thing that some Of the
evening slippers also have straight heels.
In Shaw's success last winter. Fanny g
First Play Fanny, whose clothes were
a trayesty on modern. fashions. wore
white sandals which were almost heel
less when she was dressed for dinner.
Yet 1t Is quite conceivable that the same
odd young lady wore French heeled boots
when she went out OF doors
Some of the straight-heeied evening slip
pers are made Of satin, embroidered in
coIored silks. with gold and silver threads
interviewer in the pattern, and sometimes
with colored stones to mark the center
of the flowers in the design. The stock
ings worn with these shoes are often
embroidered to match. There is a quaint
ness about this footgear which makes
one hold ones breath and think suddenly
Of the little over-elaborate slipper OF
Marie Antoinette which one has seen
somewhere.
X
High laced boots are considered smar,
for walking, but like most other shoes
they show French heels. Sometimes
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
CREPES AND VOILES
IN NEW SETTINGS

THE combination OF a material or
heavier texture used with crepe or
wolfe is a new idea For example, a coat
dress in cutaway jacket effect has the
skirt of wolfe. with wide band of linen
or eponge at the edge. The Jacket is
also made OF the heavier material and
has an underblouse OF crepe. especially
when the jacket is In the bolero style. To
use contrasting colors is another new
idea, the sheer fabric usually being In
white, the heavy material in Dutch blue.
tan, rose. copper or wistaria.
Embroidered voiles have effective bur-
ders in ratine. Those embroidered IN
soft oriental tones are either in several
colors or in one solid color in one OF tine
new shades of blue. green, yellow, rose
purple or tan. Colored voiies. especially
rose. made up into dancing frocks with
drapery effects are piofuseiy trimmed
with heavy lace.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
SEWING ROOM HINTS

lawn or muslin just as many kmonos
are finished. Cut this band straight
The lower edges of the sleeves should
be trimmed In the same way. and il
the lower edge of the waist is treated
likewise it will add to the appearance
and make 1T little longer. Most piece
bags will yield up enough material of
the right kind for such a border.
One girl uses the best parts Of all her
old linen shirt waists for table doilies
These she edges with cluny lace or
crochets a pretty border. Some she
simply scallops with buttOnhole stitch.
Good handkerchiefs can be made from
the sleeves Of sheer white linen waists
Save mems discarded white shirts to
make interlinings for cuffs, neckbands
and collars of shirts and shirt waists
This cloth will not shrink any more. and
will hold starch better than many other
fabrics
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
New Ideas in Fashions.

& ILk elbow gloves once meant only
- one thing, and that was silk elbow
gloves. Today those words mean many
things. They mean plain, Old-fashioned
silk gloves which reach to the elbow
They mean gloves with double arms. a
meshwork of black silk threads beginning
at the wrist and reaching to the elbow.
They mean silk gloves decorated with
insets of lace and silk gloves with lace
hands and silk gloves embroidered in
contrasting colors and decorated with
rhinestones and sequins. They also mean
silk gloves with narrow. scallOped and
embroidered frills of the silk fabric run
ming from the wrist to the elbow at the
outside of the arm.
The greatest novelty in motoring
blouses has been brought out in London.
and is made of white kidSkin. 1t is
weather proof and easily cleaned.
Neck bows of black velvet are made
with velvet ends about six inches long,
edged with beads seWed on in dec
orative band across the bottom. Beads
of any color can be used. although red
and green and blue and white seem tc
be most effectively employed.
For the small girl at seashore or coun-
try summer home a red oilskin cape with
attached hood would prove protection
much more. pleasant than an umbrella
against rain and storm. These ollskin
capes are SO thin and light that they are
not hard to wear. and they are becoming
as we'll as serviceable.
The leading blouse for the summer will
be the fish net over flesh pink chiffon 1t
is trimmed and plain sometimes yelled
with white chiffon. and often has huge
rolling collar of shadow lace. Square
sailor collars of white satin are put on
white net blouses as a novel touch. One
Of the interesting blouses has yoke and
long sleeves in brilliant cerise, with the
lower half. from bust to waist. of king
blue chiffon. This is placed over a lining
of white net. 1t is to be worn with a
blue corded silk which has a martingale
at the back and a high collar of cerise
linen soutached with blue braid
The young boy who does the latest
thing In boydom wears leather belt
about his waist to match the leather
wa;ca bracelet about his wrist Tines.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18

VHIS is the season of the extensive
use of lace, and as many old
pieces will be brought forth it
will be necessary to clean them and
put them through a process of bleach
ing. for thread laces grow quite yell
low with age. though they can be
made beautifully white. Even fragile
lace can be dipped into javelle water.
then boiled in soft water and rinsed
without damage. Often a very hand
some piece of lace can be rather
roughly handled. for lace is not so
fragile as one imagines unless 1t is an
inferior variety. or has rotted. which is
likely to be the case if Ii has been
placed away when Starched.
Soap suds containing a pinch of salt
are used for washing very dirty 1aces,
and some pieces that might lose shape
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
FIRES[HIENlNG LACES.

are wrapped around q bottle, the bot
tie being wrapped with a towel. and
the lace boiled in the clothes boiler.
When very fine lace is extremely dirty
it should be soaked in olive OIL, then
boiled in borax water. Powdered
magnesia cleans laces that are merely
dusty. Braid laces should be washed
and ironed. and while 1t takes con-
siderable time to iron them they look
cleaner and more attractive than when
cleaned by any other method
Cream lace that fades white in the
washing should be rinsed in water
containing a tablespoonful of black
coffee or tea Iron machine laces on
the surface, turn and iron on the
wrong side. Starched lace should be
treated with boiled clear starch. the
starch being strained and diluted to a
creamy consistency. This adds fresh
ness to old lace, and the starch does
not last long enough to destroy the
softness.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
PUTTING A FIVE-DOlLAR LIMIT ON WEDDING GIFTS

Pictures. for instance. are a bad choice
unless something really wonderful can be
given. For s.. of course, very good
carbon print of some standard work OF
art could be bought and we'll framed.
But perhaps the bride does not like the
Age of Innocence. or Whist1erS IA
nous mother or any other cholce Wnlcn
you might make. Therefore, taboo pic
lures
any Of the attractive wicker lamps In
the. shops Occasionally. at SALE
81 lamp large enough TO serve In living
room or sitting room can De 1oun0. one
for a dressing table bedroom stand
can always be had for 81. These lamps
are finished in mahogany, and some OF
them have mahogany bases: they are also
finished in various shades OF brown ana
green enamel and stain, ana some are
enameled white.
The shades are faced with silk or Gre
tonne, which gives the lamp q dennite
color value, so know something about
the color scheme for the house you are
helping to furnish before you send the
lamp. A white enameled one with Gre
tonne of blue. pink. green or yellow, as
the case might be, would be lovely In
almost any house. for almost any house
boasts one bedroom with white enameled
woodwork and hangings and furnishings
in white and blue. pink. green or yellow,
as the case may be.
X
If you want TO give something which
will not be duplicated do not give small
cut glass dish. Few persons possess more
cut glass than they want. but on the
other hand few displays of wedding gifts
are without several cut glass dishes OF
size suitable for jelly and pickles. A
small glass cream pitcher decorated with
silver deposit. not the smallest size. but
one large enough TO hold cream for ber>
ries or cereal or dessert, is somewhat I'M
usual, and can be had for So or "a. For
s., too, a cream and sugar set that is
worth while can sometimes be had, and
few homes are too generously supplied
with cream and sugar sets, useful on
the breakfast and luncheon table and at
afternoon tea and with the after-dinner
coffee service.
Wicker furniture is a boon for. the
spring bride if she is to live out Of town.
A chair which she can use9for yefanda,
lawn or bedroom can be bought for 50;
if you want to spend more on the chair
stain 1t and cushion It yourself, for extra
charge is made for one which Is cush-
toned and colored
Among the smaller wicker furnishings
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
All Sorts of Collars.

COLLARS are Of such a variety Of
- shapes and sizes that the last thing
10 be tolerated is monotony. Some lie
nat, some set up and around the throat,
but whatever the shape or the material
the neck is cut large. SO as to leave
the throat free. There are lace collars
with wire supports. and others of the
medici pattern. wide collars covering the
shoulders and molding them closely, and
collars cut like stoles reaching to the
waist, and sometimes much lower. 90 -
to giyos the appearance OF basques or
short mics. in lace. embroidered cam
brio NAnvas worked in color. iinon.
mcusselipe de sole and so forth
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
When Bathing Children.

SOME children sIe timid about ven-
- turing into a bathtub. Often the
fright comes from being plunged bodily
into water that IS either too cold OF too
hot. Sometimes this plunge Is accidental.
One mother has solved the problem by
laying a large Turkish towel in the
tub and providing a small stool on
which the child can sit part of the
time. This is convenient when a little
girl Is having her hair washed In
stead of filling the tub with water. put
In but a little. The use of the bath
towel to prevent slipping is also sus-
gested for elderly persons, especiall>-
If you do not have a gum mat FOR this
purpose.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
Hat Receptacles.

MAKE your own hatbox of pasfeboard
IVA and cover II with wall paper or Gre
tonne Hinge the sides to the bottom OF
the box with baby ribbon run through
eyelets. Make the top to hinge to one
of the sides. This can be folded and
carried in a trunk. and Is more conven-
lent than a regular hatbOx.
For travelling on the train make gray
summer silk bag to cover the hat when
placed on the car rack. SILK sheds the
dust and will not permit 1t to sift through.
Close both ends OF the bag with draw
string and it will not then be necessary
to draw the hat out from one end only,
which sometimes breaks fragile trimmings
when the hat is thrust into the bag.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
To Sharpen a Lawn Mower.

MIX up q solution Of emery dust and
AVA black oil about as thick as molasses
and spread on the cOncave cutter bar
beneath the mower knives. With a
wrench or screwdriver remove the cast
head covering on the outside of one wheel
Place a crank on the end Of the axle thus
exposed, and turn backward. This re-
wolves the knife cylinder rapidly and
draws the knife edges through the emery
solution. For a crank use the kitchen
range CRATE shaker. an old hand corn
shelter or wringer crank. 1t is very simple
and effective.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18

which would probably find favor with the
bride are wood baskets, tea trays, small
stands or tabOurets for books or plants.
or to be used as seats, magazine stands
or muffin stands.
Books are a good choice only il you
know the deficiencies in the brides II
brary and know her tastes; an electric
fatiron or toaster is a labor-saving gift
of value which comes within the limit ::
card case. fan. change purse or UNI
brella handle would make an acceptable
personal gift, and there are many other
interesting and attractive articles which
come within the limits of the So gift.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18

- Unless one limits the price paid
for wedding gifts to certain
amount one is likely to be car
ried away by enthusiasm from
time TO time to the tune of a
good many generously spent dollars
There is woman, who has man!
friends. and therefore receives many
v,.g.iinc, invitations. who limits her eX-
seHditure for each wedding GIT present
al H. any one outside her family 10 50
Whenever she sees something really at
,r-,..,iye for less than that amount she
nus !. provided it is suitable for we'd
sinr- Gift and puts 1t away In antclpa-
zion Of an impending invitation
There are many beautiful and use1ui
and distinctive gifts which can pe oousi.
under the five-dollar limit. If the prlde
Is of sentimental turn of mind ana uls-
hikes exchanging her gifts, try TO choose
something which will not be dupncateu. VI
which if duplicated, will still De uselui.
Md always choose the present wiz 49,
l,r,owIe<fs,e of the brides tastes and needs
in view..
\ certain young bride who was setting
III. housekeeping in very modest way
received eight pic knives. 1t happened
hat she could not make pie. and her hus-
hand. paragon among men. did not care
for ii: so one pie knife. for use when pie
loving guests were present would have
supplied their wants abundantly- Put
ting her sentiment in her pocket, the
Young bride took seven of the pie knives.
which strangely, she thought, all came
from the same dealer. back to the shop
and asked to have them exchanged.
4 am sorry. madam. said the smiling
clerk. but those were bought at sale
and are not exchangeable-
This anecdofe draws attention to an.
other admonition for the gift giver; II
YOU are willing to have your gift ex-
changed, make sure beforehand that
there is no reason to prevent an easy
and satisfactory exchange, both to the
shopkeeper and the bride.
As for choosing something which the
bride is sure to like, that is sometimes
difficult Some young women with strong
opinions and a distinct idea of what
they want their house to look like after
they have settled II have been really
made miserable by the necessary pres
ence OF some kindly sent gift In their
living room. If the giver avoids certain
things sh, runs little risk of giving any
thing which will he really disliked.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
For the Corset Cover.

lust when you are in the greatest
J hurry the ribbon in the corset cover
breaks and you have no time TO put In
another This is just the way that
wash ribbons do. for they are fragile
and after a few washings are hope
IessIy worn. Instead OF using ribbons,
get white crochet cotton, crochet
string and run il through the top of
the corset cover, finish each end with
a little tassel OF cotton. and you Will
nave no more trouble with broken
strings White silkateen may also be
used for the same purpose. and by
crocheting a double thread YOU can
lingerie netticoats
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18
Soap Bark for Oily Hair.

IF soap bark Is used to wash the hair
inclose the bark In a six-inch bag and
sew ii up. Steep the contents I'm a quart
of hot water. but do not boil it,. The bag
can be used the same as a sponge to as
sist i'm the work. Rinse the hair care
fully with warm water and rub perfectly
dry
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18

- - luton is one of the most
IN widely liked meats in the
N world. and 1t Is sorry land
xv indeed that cannot add
recipe to the vast number
which define it's cooking.
From China comes a recipe for mutton
hash which gives the American house
wife An idea for new way of making
a leftover dish.
First, free cold cooked mutton from
all bone. gristle. fat and skin and chop
it fine. Measure teaspoonful and half
Of melted butter into a shallow sauce
pan, add a finely minced green pepper
and q finely minced small white onion