davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
Accordion Pleats for Juveniles

THIS is an age when elaborate and
expensive clothes are not only per-
MISSILE but essential to the small
child who is dressed according to fash
ions word. To be sure, play clothes and
street frocks are simple, even II they are
expensive. but afternoon clothes are not
only expensive-they are elaborate as
we'll.
The frock illustrated is one of the
charming accordion-pleated crepe de chine
models made for little girls. The, dress
Is simple enough In outline, but the yoke
IL of real baby Irish lace, and the crepe
de chine, to be durable and yet soft and
thin, must be expensive.
Some OF the frocks for very little girls.
like the one described. have high waist
lines. but many OF them have the belt
fastened well below the knees. Ribbon
belts are almost exclusively used for lit
tie girls. Sometimes the crushed and
folded ribbon is fastened about the frock
with invisible stitches, sometimes 1t Is
run through embroidered beading. some
times through buttonholed Sits in the
skirt Of the frock.
Hand tucking and hand embroidery are
combined with expensive lace to make
children's clothes elaborate. One lovely
frock shows a band OF tiny pink roses
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13

Chenille dotted effects are seen among
the veilings.
Some of the new blouse suits have
pleated peplums.
Black-and-white checks are still good
for tailored styles.
A new silk crepe has embroidered
sprigs Of flowers upon it,
Small leghorn hats are being yelled
with printed chiffon.
Handbags are like hats and shoes in
being as small as possible.
Pearl is one of the favored shades for
suede gloves for spring.
Even on the coat suits now one may
see the crushed girdle.
Flowered coat Innings are growing more
and more important.
A few Roman-striped ribbons are being
used on the new millinery.
Tub silks are in the greatest demand
they are cool and fresh.
Many OF the novelty wraps and coats
are made Of Bedford cord.
The new separate tunics for gowns can
now be bought draped.
Bulgarian embroidery on French null
makes a delightful chemisette.
The short, straight Chinese coat is
mostly favored by young women.
The semi-military or Balkan styles are
confined to tailored suits.
Browns from caramel to tobacco and
seal browns are greatly in favor.
Hats are trimmed with flowers and a
little fruit, particularly apples.
No matter how the fashions change.
the silhouette remains slender.
In footwear smart buttoned boots with
kid or cloth tops are the favorites.
Yokes are seen on many blouses. with
soft fri1ls of lace for a finishing touch.
The smartest getaways have bolero
effect in front and coat tails in back.
The new metal brocades are still being
used in Paris for evening gowns.
The Medici collar and it's notifications
are favorites on the afternoon gowns.
Some Of the most charming corsages
for afternoon gowns have surplice lines.
Two colors, such as tan and blue. are
now being seen in the new combination
dresses.
Alencon, shadow and Lierre laces are
much used with brocaded velvet and
silk gowns.
Evening shoes are OF satin, matching
the gown, with a finish of rhinestone
buckles.
Straight or ''con1bed' ostrich plumes
are very much in vogue. Often they are
two-toned.
Entire dresses are made Of crepe print
ed in small or floral patterns on light or
dark grounds.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
DESSERT PASTRIES.

THE increase in the number of good
patisserie shops where really deli
cfous French pastries can be purchased
probably accounts for the serving of
French pastries for dessert at the home
table just as they have been served for
years in the big hotels and restaurants.
There special boy goes about with a
huge silver platter filled with concoc-
tions that make the mouth water and
the purse strings open. When the diner
or luncher chooses the sort he desires the
boy deftly removes II with a wide-biaded
silver knife. Nowadays the home hostess
has the maid pass French pastries at
luncheon and dinner. They are passed on
a big platter, and naturally each guest
chooses the particular sort which appeals
to him.
Many of them are simply boat-shaped
shells of pun paste filled with fruit OF
some sort Grapes covered with rich
sirup. are sometimes used for filling:
and Strawberries luscious and ripe, cohi-
hined with a strip can also be used.
Some of the pastries are made in layers
of pun paste with an appetizing and
delicate cream or almond paste or fruit
filling between.
These interesting pastries really help to
solve one of the housewives many wor-
ries, for they constitute dessert which
is easily procured and which is a well
come relief from ices and creams and
the more usual sweets served.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
Jackets i'm Many Styles

in the back Some have a rounded point
in tn, back, others square tails like a
mans dress coat, and still others two
saucy tabs.
The styles Of coats are as varied as
their lengths. There are getaways with
sloping fronts and getaways with very
broad effect across the front. Many are
given jaunty appearance and dash OF
color by yestees or waistcoats of brocade,
or one Of the new printed staffs In SILK
or cotton. These touches Of brightness
are very important in Tightening up the
somber all-black costume. Some OF the
simple smart tailormade cutaway coats
fasten with two or more buttons exclu-
s,ve of all other trimming. while more
elaborate coats have trimmed backs,
oddly cut seams and fancy revers and
cuffs Some of the dressier coats are very
sharply cutaway.
The straight-cut coat, called the Chinese
coat is made in different styles. Some
are finished off with simple reVers SINH
lar to a mans Tuxedo. and others have a
fancy waistcoat. Smart little coats SUIT
able for summer wear are maze up III
crepe meteor, faille. MORE and other
novelty silks.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13

embroidered Just above the hem OF the
fine lawn skirt another band about the
neck. and others about the edge of the
elbow sleeves. Fine val lace is set in be
low the embroidery on the waist in elab
crate design. and the skirt Is finished
with hemstitching.
Shepherd checks IN black and white
wool are popular for street frocks for
small girls. These frocks are simply made.
sometimes in Norfolk coat style, with
black patent leather belts and fat linen
collars, sometimes In Russian blouse
style with collars OF Irish lace.
Leather handbags for children are sold
to match any conceivable colored frock.
They are carefully made OF good leather
and are simpler as we'll as smaller than
full-sized bags.
Handkerchief linen Is used for some OF
the daintiest OF the small girls frocks.
Fine India and iinon lawn are also used.
Marquisette and wolfe are used. too, and
prove serviceable as well as dainty. II
should be made up rather simply, as It is
itself decorative and rather heavy for
children. It is especially pretty for chill
dren II 1t is trimmed only with heavy
cluny lace. Tucks. too, look well In wolfe.
and a model child's frock of the material
is made with three tucks about an inch
and a half deep running around the
skirt just above the three-inch hem. They
are machine stitched.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
INEXPENSIVE FRUIT
AND FLOWER BASKETS

THE ordinary berry, grape or peach
basket may be made into a very at
tractive holder for flowers or fruit It
may be prettily colored in several ways.
Package dye will do, but one may also
color with materials found in the home.
Onion skins, when boiled, will give a
good yellow; beet juice, red and pink;
boiled parsley leaves, green shade. The
leaves should be. put in water to soak
overnight, then only a few minutes boil
ing is needed to extract the color. A
handful Of salt or alum will set the
color If added to the boiling dye-water.
When the baskets are dry, decorate with
pretty ribbon.
Very pretty basket or flower crock hold
ers may be made of plated crepe paper.
Cut strips Of crepe paper the full length
of the roll and about three inches wide.
Put three together and braid them as
tightly as possible, SO that they will be
firm. Make as many braids as you wish,
and stitch over wire, frame. To make
a flower crock holder, take white porce-
lain pudding pan and wind around it crepe
paper braids held in place VAh glue.
Sage green is pretty color. another
basket may be made of brown crepe pa
per, with the rim and handle woven jim
red. 1t should be made over wire, and
sewn together, with a pale canary lining
frilled at the top.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
SMALL HATS WITH CROWNS
OF MALlNE OR CREPE

COF'T and airy are the crowns of hats
- covered with maline or crepe. Some
times the material extends over the en-
tire shape. It may be placed in folds or
gathers, over both the crown and upper
brim. Sometimes q portion of the side
crown and upper brim are covered with
maine or crepe, and the top Of the crown
and under brim are of milan or hemp
Printed crepes in oriental colorS are eff
fectively used in the latter form. Pipings
OF contrasting color usually head the
top Of the side crown covering Maline
over the. upper portion Of many small
shapes Of milan, hemp hair or leghorn,
and sometimes this soft material is made
in a, loose pulled effect. giving the APP
pearance Of a soft tam-o' -Shanter.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
A Garden of Associations

the birthplace Of the novelist not very
far from his home
There IS big patch OF Kentucky blue
grass brought from the mountains there
There are ferns from the Catskills and
the Berkshires and the Adirondacks and
the Rockies. and some from the warm
valleys Of the Alps.
George Washington is represented by
clump OF daisies. The owner of the gar
den dug one up just outside the gates Of
Mount Vernon. Unlike the grape vine
from France, the daisy liked its new
home from the first, and only vigorous
pulling and pruning keep it. within
bounds One of the most interesting
things in the garden is rose bush named
for the wife Of a President. The rose. a
single blossom, came from the White
House grounds, gift from the woman
for whom it is named. The owner of the
garden put it in water. In a few days
she was surprised to see that a little
rose, which had been carelessly broken
off. She carefully placed the rose in
vase filed with water, with sand and
vegetable fiber at the bottom. The rose,
after much care, took root and was
planted in the garden. It is healthy and
strong and is covered with blossoms each
summer.
OF course, every one could not have
such an Interesting garden. But any one
could gather roots or bulbs or plants or
seeds from different places, If only from
the points Of interest about her home.
The interest attaching to this simpler
sort OF garden would increase from year
to year and would prove an incentive for
outdoor life and work.
The owner of the garden described has
an interesting rockery in her garden.
Every time she takes a motor trip-and
she is devotee of motoring-she brings
home stone. On it she scratches. the
date and original home OF the stone:
bles, found at the seashore. Some are
rocks Of substantial size, brought from
mountain and woods. They are arranged
SO that the dates and names are visible
and ferns are planted in the ctinks be-
tween them.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
NEW SPRING RECIPES

hands in cold water, then deftly fashion
into shape. putting in the center OF each
ball a couple OF small cubes of bread
fried brown in drippings or butter. Drop
into boiling sailed water and cook gently,
though keeping at the boiling point all
the time. for about fifteen minutes.
Another way of making the potato
balls. where potatoes are grated raw. is
to mix them after grating with egg and
a little sifted lour to hold in shape. Have
a kettle. of hot fat, and fry the balls in
this. Meantime have some onions sliced
and fried brown in another pan. and
put a spoonful of fried and seasoned on
ions on top of each ball.
stewed Rhubarb and Figs.
Allow a third as much fig as you have
rhubarb Soak the figs in hot water long
enough to plump them. Put into a dou-
BILE boiler, with the rhubarb washed and
cut into inch pieces without peeling. add
sugar to make as sweet as desired. and
steam until tender without adding any
water.
This makes an excellent spring remedy
as well as sauce.
Rhubarb Pudding.
Another dessert timely now is rhubarb
pudding. To make il. put a few thin
SLICES VI uBIltly DuttereQ DfedQ IN the
bottom Of a pudding dish. Moisten slight
ly with boiling water. Then put in a
layer Of rhubarb cut In small pieces.
Sprinkle thickly with sugar and graf
ings OF lemon peel. continuing In this
order until the dish is full. Put few
Jumps of butter on top and bake gold
en- brown. Serve hot or cold. as pre-
ferred.
Ruffied Parsley for the Garden.
In planning either the kitchen garden
or flower garden bear In mind that there
Is no prettier or more useful border than
the common ruff1ed parsley. The curled
varieties of low growth are quite beau
tiful enough for the bouquet green as
well garnishing. For out-of- door SOW
Ing the seed should be prepared by soak
ing in hot water for twenty-four hours
in a warm place. Parsley lives through
the winter and will spring up second
summer If care Is taken to cut back the
flower stalks and prevent ii from going
to seed. Sow thickly in rows one foot
apart and half an inch deep, pressing
down well with a smooth board after
sowing. few sprigs of parsley give
an attractive appearance to even plat
ter OF cold boiled mutton, while a mound
of well Drowned, carefully seasoned hash
crowned with a sprig of the same dainty
green becomes a very arfstocrat of break
fast dishes. Aside from its value as a
garnish and for seasoning parsley is an
approved tonic and clearer of the com
plexion. EMMA PADDOCK TEIFORD.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
SUMMER WASH SUITS

For instance, printed ratines or linens
used as a trimming for light-colored
suits are very effective. Silk is also
used, particularly black MORE. faille or
brocade A lingerie collar gives a pretty
finishing touch to q wash suit.
Blouses Of all kinds, cutaways and
straight-cut Chinese coats are all used
for wash suits. The regulation blouse
with the fullness drawn into the waist
and the blouse with the belt placed sew
eral inches below the normal waist line
with the fullness drawn in or with the
fullness hanging over the belt are the
favorites.
The majority Of the blouses opening In
front with small revers are more suit
able for warm weather than the blouse
fastening up at the throat or on the left
shoulder. The skirts are usually plain
pleats or a suggestion of drapery.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
WAYS to Cook Cwcwmnlb@rs

spoonful of olive OIL Cook this till well
mixed and serve hot.
Cucumbers on toast are a delicious
dish. The vegetables should be cut in
half-inch slices and stewed In. water till
tender but not broken. Meanwhile, boil
a cupful of cream with tablespoonful
OF butter, salt and pepper to taste. Drain
the cucumbers, heat them In the cream
sauce and serve on toast.
To make cucumber catsup take three
large cucumbers. peel and CRATE them.
Add tablespoonful of salt and eleven
teaspoonfnls of black pepper. Add a
handful Of horseradish, one large grated
onion and a pint of strong vinegar. Bot
tie and cork loosely.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
A Delicate Perfume.

COME of the richest and most expen-
- sive perfumes can be made in the
following way: Select your blossoms.
whatever essence you desire. pluck from
the stems and drop into a Jar half filled
with almond or olive oil. Allow these
flowers or leaves to lie for twenty-four
hours in the oil. then squeeze through a
cheesecloth bag into a perfectly clean
glass dish. Repeat this operation until
sire Pour this essence into new Jar
and thoroughly mix with an equal guam
THY of pure rectified spirits. Let this
mixture stand for three weeks. shaking
and mixing 1t thoroughly every day. Aft
err this process it must be again strained
ana then 1t Is ready to be bottled for use.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
r MEMS of all kinds, in the natural

r MEMS of all kinds, in the natural
colorings, as we'll as in rose, gray,
- green, navy, brown and Balkan
blue will be worn this summer. Cotton
ratine and eponge, as well as other nov
city wash fabrics, are employed In the
making of these suits. The combina-
ton idea is used in the construction of
many. A coat Of rose ratine may be
made with a skirt of white. and a suit
having a blouse of brocaded cotton mate
lasse may have the skirt made Of plain
fabric.
Ratines with handsome borders are
smart, as are also linens and ratines
with Openwork borders. While some
suits are made on strictly tailored lines,
so that they can be easily Numbered
most suits are trimmed in some way.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13

Formal Tea Gown Combines Dignity, Comfort and Beauty

every longing both for comfort and for
beauty, and spend the evening far from
all the worries and obligations which she
takes upon herself when she gets into
formal evening gown
Young girls are allowed the same privi-
leges as their mothers so far as the wear
ing Of these gowns is concerned. Only the
formal tea gown for the young girl Is
called the neglige frock. and perhaps it
is a little more closely fitted-a little less
luxuriantly elaborate than that of her
mother. 1t Is made with sleeves which
cover the elbow, shawl or fichu collar
outlining the round or square or V-shaped
neck, and with a dainty cap to match.
trimmed with lace, little chiffon flowers
and ball fringe.
The young girl. tired from a canter In
the park or a game Of tennis or golf,
slips into neglige frock for a cup OF tea
and an hours rest before she dresses
for dinner; or perhaps she wears the
frock for dinner, dressing for dance
afterward.
The new sort Of tea gown, although
much more elaborate and generally more
expensive than the older sort Of neglige,
is not an extravaganza. For one thing,
it saves wear and tear on evening frocks,
for another it can be made Of evening
dresses which have outworn their day.
Almost any silk, satin, chiffon. lace,
fur, crepe de chine or other piece Of old
fnery can be cleaned and utilized in the
making of charming tea gown. Some OF
them show foundation robes of accordion
pleated chiffon with tunic coats or over
draperies of lace chiffon, crepe de chine
or any other thin and soft material.
These coats and overdraperies. can be
fashioned from odds and ends taken from
old evening gowns. The foundation robe
itself can be made Of satin-simply an old
evening gown cleaned and altered-and
the overdrapery can take the form of
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13

A NY style of jacket that is becoming
~ may be worn this season, since
short. medium or long garments
are all fashionable. Boleros and etons
are worn with dainty white lingerie
blouses, and extend only to the waist in
front. but are twelve inches or so deeper
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13

Today's drawing shows simple lit
tie tub dress, the model suitable for
gingham, linen, chambray or the many
pretty wash fabrics which are so tempt
ingly displayed at this time Of the year.
The blouse has a narrow inset vest Of
the same or contrasting material, II
made of plaid goods this may be made
on the bias The collar and deep cuffs
are finished with a narrow pleating which
may be of lace, net or plain batiste. This
pleating also finishes the edges of the
blouse overlapping the vest. The skirt
has a narrow untrimmed center panel.
Pearl buttons are used as trimming.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13

chiffon trimmed with lace and flowers OF
silk and gau7e in a color which harmon
lies with the color of the tea gown
should be worn with it. One Of the dainty
chiffon and crepe de chine petticoats,
with lace and ribbon ruf1les, trimmed
like the tnderbodices. with flowers OF silk
and gauze, can also be worn.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13

HE formal tea gown, which
combines the dignity of a din
ner gown with the comfort of
a neglige, is a mystery to those
not initiated into its use. When
should it be worn? That Is the question
they oftenest ask.
Some one buys one of these charming
combinations of satin and chiffon, dignity
and ease, and dons 1t for breakfast.
Awful" says the arbiter of neglige.
She puts ii on for an informal lunch
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-13
Rice With Bacon and To-
YnatO

~uT two or three small slices OF bacon
into small bits and fry until crisp.
~ hut not blackened Cook with the
bacon a half of small onion aiso SIT
fine but be careful 1t does NO. BE.
scorched. Now add one cupIui VI ,
oooled rice. one cupful Of cold cooked
tomato, with cayenne pepper ana sMs ~
taste. Cook until hot and Wen oiealuoo
This is fine for breakfast or luncheoh.
4 little green pepper chopped nne can oe
added instead OF the onion.
Cream Of Celery Soup.
One quart Of crisp celery cut IN men
lengths; one and one-half pints OF colo
water; one pint of milk; two tablespoon
fuls Of flour; one tablespoonful of butter;
one-half teaspoonfui Of chopped onion;
one bay leaf Salt to season. Add the
cold water, the onion and the bay lea1
to the celery, cover closely and stew In
a gentle heat for three hours, when there
should be one pint of liquid; add little
water when cooking If the liquid reduces
too much. Strain througt sieve, crush
ing the celery, but not pressing II through.
This part Of the work may be done at
any time. the celery stock being set away
until needed. When ready to serve, rub
the butter and the flour together until
very smooth; warm the milk, add one
spoonful to the flour mixture, stirring
carefully; when smooth add more milk to
the flour mixture; then stir 1t all into
the milk and odd the milk to the celery
stock. Cook for ten minutes in double
boiler. This same formula will do Tor
making a cream soup. with corn. turnips,
beans, peas or squash.
Veal Pot Pie.
A piece from the shoulder is cheap and
good for this purpose Wash and dredge
well with salt, pepper and flour. Try
out a little suet in the bottom of a stew
kettle (the kind known as Scotch ket-
tie is best for this), or put in a couple
of tablespoonful of butter. When hot
put in the meat and let 1t brown on both
sides, turning carefully. AS soon as
Drowned cover with boiling water and
simmer for two hours or until thoroughly
tender. Then prepare dumpfings accord
ing to the following rule: Sift together a
level teaspoonful Of baking powder, a
half teaspoonful Of sugar and a quarter
teaspoonful of salt. Add g. half cupful
of milk, mix quickly and drop the batter
in large spoonfuls on the meat Be
careful not to let them fall in the gravy,
which makes them soggy. Cover closely.
the lid down with something
heavy and boil steadily Tor ten or twelve
Arrange in a boiler about a
hot platter, take up the meat and set in
the center, thicken the gravy with a little
-four and strain over the meat, then
serve.