davidaulloa/AmericanStories huggingface dataset:
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1913-05-02

one cent in sixty-eight days on a
cup. a day. On two cups day he
will save cent in thirty-four days.
Certa in Democratic sheets have
been printing columns of stuff on
how the coffee drinker is being
robbed with the tariff on sugar.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1913-05-02

THE State Editorial Association
will visit Duluth and the range:
this summer weeks trip having
been arranged for sometime in July
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1913-05-02

This paper is on file at 39-South Srd street.
Minneapolis, MINI. at the exhibit room OF The
Immigration Commission, of The Northern
Minnesota Development Association.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1913-05-02

WITH the duty off sugar the
average coffee drinker will save
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
RIBBON WoRKBAcS

Learn to weave ribbons into work
bags. They cost very little and they
make a wonderful showing for the
amount of money expended upon their
material. The most effective bags are
woven from ribbons of inch width in
two colors or in two shades of a color
and to make a receptacle of moderate
size there must be five and a half
yards of each tone. These strands are
woven fatty, after the manner of a
cheap splint basket, into square
measuring a few inches over a quar-
ter yard. When finished this woven
piece is laid smoothly over a square
of plain satin or taffeta and two of
It's sides are ribbon bound in order to
prevent fraying. The square is then
doubled once. the two ribbon bound
sides stiffened with strips of whale
bone and the tops of the lining and
ribbon weaving sewn over a good
sized embroidery ring, which is kept
in place by a second seam run close
to its lower edge. Three and a half
yards of narrower ribbon, preferably
matching the darker shade used for
the weaving and shirred through its
centre, makes a pretty finishing for
the mouth and sides of the bag. says
an exchange, and covers those seams
perfectly. Two additional yards of
ribbon are sufficient for the double
hangers.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
=. Daily Fashion Talks =.
A PRACTICAL BRASSIERE
BY MAY MANTON

Present styles render this little gar
ment really a necessity. at least for
full figures. Corsets are low and
there must be something worn over
them to keep the figure in good con-
dition with the loose waists and
blouses that are fashionable. There
are various models to be found, but
this one has certain advantages. The
seams are so arranged as to make ii
durable and strong, and it confines
the figure while it is perfectly COM
Portable. 1t completely covers the
corset, too, so that it can be used as
a corset cover also beneath any
blouse that is not transparent. For
the latter. there must be used q
fuller corset cover In addition. The
backs are crossed and are supplied
with tapes that are passed round to
the front and tied; consequently, the
brassiere is exceedingly easy to ad-
just. Linen and English drill are the
materials most used, for they are
strong enough to Withstand the strain
while they are comfortable and pleas
ant to wear.
For the medium size, the brassiere
will require "a yard of material SO or
q yard "A inches wide, with yards of
edging.
The May Manton pattern 7710 is cut
in sizes from 3S to As inches bust
measure. 1t will be mailed to any
address by the fashion department of
this paper on receipt of ten cents.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15

them out. one at a time, and spread
out perfectly square on the board
right side up. Avoid stretching the
goods. Napkins should be ironed
first on the right side, then on the
wrong and back to the right until
quite dry.
For monogrammed napkins iron the
monogram from the wrong side and
fold with the monogram ON the out
side.
In ironing shirt waists start on the
neekband. Lay it in front of you,
parallel with the edge of the board
and iron on the right side until partly
dry, then turn to the wrong side and
finish with the right side This will
give the requisite smoothness and
gloss. Then turn to the wristbands
and other starched parts treating
them the same way.
In pressing the sleeves fold them
at the seams and iron from the seam,
but not across the opposite fold, as
this will form a crease down the
sleeve which will look ugly when
worn.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15

No matter what your Judgment or
experience may be, in order to have
a recipe give perfect results always
with conditions and material equal
there are certain measures and
weights which must be followed. A
half-pint measuring cup may be pur-
chased at any hardware or depart
ment store for a few cents and is
standard for all reliable recipes. It
is marked off in halves, quarters and
thirds, which makes the measuring
easy and quick. Level measurements
only are recognized in all the do
nestle science schools and cooking
authorities. Flour sifted before meas
uring. Rounding spoonful is heaped
up over the top to correspond with
the bowl of the spoon below.
One cup-one-half pint or measur-
ing cup.
One cup of butter-one-half pound
Two cups sifted fiour-One-half
pound.
! One pint-One pound
One gill-One-fourth pint or one
half cup.
Four teaspoonfuls-One fourth cup.
One rounding teaspoonful -four
One-half ounce.
One rounding teaspoonful of sugar
One ounce.
One rounding teaspoonful butter
One ounce.
The above is a small guide in meas
uring materials for a recipe, but after
that is done there must be some guide
for the reduction of heat to the ar
ticle made. This has made the slow
est progress in all cooking science.
Thermometers are not recognized as
a success by manufacturers. oven
temperature is difficult to get and
have perfectly accurate, unless cook
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
TWO GOOD BISCUITS

Beaten Biscuit-Take a pint of
-four, two and half tablespoonfuls
of lard, a level tablespoonful of salt
and enough water 10 make a stiff
dough. First mix the -four. lard and
salt together. Then add water care
fully, for the dough must not be too
thin, and TO use more flour mars the
proportions. Beat the dough until
it is thoroughly smooth and pops as
you roll it. The biscuit should be
about a third Of an inch thick. Bake
about twenty minutes in a moderate
oven.
When the housewife wishes to
make buiseuit in hurry this method
is recommended:
Emergency Biseuit-Select the IN
greedients in the proportion Of any
good recipe for biscuit Then add
milk or water enough to make the
dough soft enough TO drop from the
end of the spoon. Drop on a but
tered pan in spoonfuls an inch OF so
apart. Brush over with milk and
bake for eight minutes in hot oven.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
Another Stew for "NewIywed"

Dear Miss Doom:
] am sending yon a recipe for a beef
stew Of the "Newlyweds and feel sure
they will enjoy 1t. II there are only the
two I would say one pound of beef
would be plenty. / have Il cut in chunks
at the butchers. Put It on the stove and
cover with cold water. While Il Is CON-
ing to boil | am getting the other
articles ready to put in. Get about two
or three good sized carrots. according
how fond the people may be. II they
don care for them they may be left out.
then cut several good big onions. also
according 10 taste. And add to the beef
When all has cooked steady for about
an hour / have my potatoes ready To
put in half hour before time 10 ear
letting all cook thoroughly for from a
hah to one hour longer. according to
no" near the beef and other articles are
done; season TO taste.
In case the water should boil doy~n
too quickly add more. but be sure It IL
hot and see that all are kept covered
with the water or gravy. A thickentnr
may be made By mixing a tablespoonfnl
OF cornstarch or -four IN a little water
TO paste and added 70 the whole thing
when about done. Then keep boiling I'M
til IL begins to thieken.
Instead of using a thiekening for the
gravy | usually make dumplings. which
thicken the gravy. They are made bv
taking five tablespoonfuls Of -four. one
egg. one tablespoon baking powder. a
teaspoonful of salt. Mix all together
and add enough cold water to make a
good, thick batter. Mix well Drop in
quickly, a spoonful at a time in boiling
pot and keep boiling hard for half an
hour, and no more. Care should be taken
not TO raise the cover during that time.
Cover must fit tight on pot. Before
dumplings are put in everything should
be stirred good to prevent from sticking
and burning. In fact, during the cook
ing stirring should be done occasionally.
l hope they enjoy this recipe. as /
know OF none better. MRS. II. Y. D.
I'm sure it is excellent. 1t made me
hungry just TO read it. Thanks, Mrs.
H. V. .. Come again
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15

ing by electricity. So the tempera-
mate and can only be determined by
trying repeatedly, until you know
your own oven.
Methods Of Applying Heat.
Broiling-Cooking over Goals or un-
der gas. bright heat at first to scar
the outside, for developing havors
and retaining juices; then lower tenn
perature for the heat to penetrate and
to avoid burning. Time determined
by thickness of meat.
Pan notwithstanding in a hot steel
spider. turning often so as not to fry.
Baking-Cooking in oven by heated
air and radiation.
Slow oven 270 to $50 degrees F.
Moderate oven $50 to 400 degrees F.
Quick oven 400 to 4s0 degrees F.
Temperature taken by oven Their
mometer.)
Boiling-Cooking in boiling water
212 degrees F.
Stewing-Cooking in water at tenn
perature of $50 to $50 degrees F.
Steaming-Cooking in steam in con-
tact with PIP degrees F.
Dry steaming-Cooking in a double
boiler 1872 degrees F.
Frying-Cooking by immersion in
deep fat. about $50 degrees F. for
cooked foods. $50 degrees T. for I'M
cooked foods. Fat used should be
vegetable fats or mixtures. Temper
atures vary with different fats.
Sauteing-Often called frying. not a
wholesome way of cooking food.
| Observation-Disclosures of broilinE
and stewing, baking or putting into q
fireless cooker.
F'ricasseeing-Co of sau.
teing and stewing.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
KEEP THE MILK COVERED

Milk is SO sensitive to taints and
odors that even in this day of dis
fnfectants and sanitation it takes
watchful care to keep it from get
| ting "a taste" of one -disagreeable
kind or another. Some of the taints
come from the feed that the COW
has had. Onions, turnips and cab
bage. for instance, leave trail as
definite as that of the proverbial red
herring. so often used by the tricky
to obscure the issue. Sometimes milk
is contaminated during the milking
process by the stable odors.
Most of the tastes and taints that
get into it, however, are attributable
to exposure to some strong odor after
the milking process is over. Keep
ing the milk covered" is not now,
thanks to the bottle and the. refriger-
ator. the task that it used to be with
the open crock and the spring house.
But given a careless maid 1t is still
hard enough. And milk will absorb
any odor that is afioat in the refrig-
orator. Even if the odor Is in itself
pleasant the taste of it translated
into milk will not be pleasant.
What on earth is it?" one woman
asked her cook after touching her
lips to a glass of milk at luncheon.
It's Strawberries. you can't make
me believe it. It's asafetida." But
there were strawberries open in the
icebox, and there wasn't any
asafetida.
If the icebox is not kept sweet AMI
clean and well ventilated it's own
odor will get into milk that is
allowed to sand with the bottle cover
off. And to get cook and kitchen
maid so trained that they will not
leave that cover off is task of no
mean proportions.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
NEW CANDLESTICKS

candesicks of descent
of tradition Sometimes
for their dainty beauty
outn act
pnksh AIDES should be used them.
vithd to mate he
be
of
made for them thin
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
THE CARE OF ONES CLOTHES

The with limited wardrobe constantly confronted with
applies
woman as well as to the Neat and clean clothes require
deal of Probably
fresh to have emmodous wardrobe wherein the clothes kept
when
This is impossible the
modern
alternating
engthwe O
he
Many all intended
oiled All noes-that is
the
should be cloths wpng final POLISH likewise
rubber
Before shoes put they should be brushed thoroughly and OF
luton of the problem is shelf with sliding doors Probably the most
detail of condition
a
whole slip
no in use.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15

Avenue School, DR.. Sarah Smalley;
at the North Seventh Street School,
Mrs. Randall D. Warden; at the Nor
ton Street School, DR.. Sarah Mead: at
the East Side High School, Miss
Theora Williamson, and at the War
rem Street School, Miss Mary Romer.
Besides giving facts in social hygiene,
the speakers will suggest to the
mothers ways of telling the life
story" to their children. The meet
ings are open to all women.
The Newark Domestic Science Club
will hold a luncheon today at the
Montclair Hotel.
The Newark section of the Council
of Jewish Women will meet tomorrow
at 2.30 at the home of the Jewish Sis
terhood, Seventeenth avenue and Liv-
ingston street. Miss Rebecca Affa-
elmer. who is engaged by the New
York section of the council as chap
lain of the Hudson County Reforma-
tory of New York State, will tell OF
her work among the girls at the re-
formatory, and Mrs. Barnett War
shawsky will read a paper on Jewish
Customs" The musical program will
be furnished by Miss Steiner, violin
list, and Arthur Klein, pianist The
meeting is open to women who are
interested in the work.
"Our Right to Laughter, or the
Gospel of the Comic" by DR.. William
Norman Guthrie, rector of st. Mark
Church, New York, will be the sub
iect of a lecture to be held under the
auspices of the Contemporary Tues
day afternoon at 3:15 at Wallace
Hall.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
FRIED SMELLS ARE BEST

smelts but by the best
as well in either crumbs or meal
sell prices
small
backbone
smets
of the OF
teaspoonul
bowl in
Take the add
broned steaks, lobster sheed
crabs
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
Would Keep Young With Her
Children

My Dear Miss Doom:
Here goes for a heart-to- heart talk.
Please tell me. If you were me. turning
10 your thirty sixth birthday would Won
worry about your hair just turning gray.
also few, just a few, wrinkles an
pearlng, or would you ask for good.
sensible advice on how to keep Young :
Do you think that by keeping clean ana
neat a woman Of my age Is doing ali
that Is needed? If you believe there are
good things that a busy mother can do
to keep age from her please let me know.
for would just love TO keep young
with my children.
OLD-YOUNG MOTHER.
Don't you know that age is of the
spirit and that all the cosmetics in
the world would be of no avail if
the user was old inside7
To my mind there is no COMPARE
son between gray hair and the dyed
variety. Brush your hair thorough
ly at night, taking long. even strokes,
and massage the scalp often. Hair
of any color is pretty if well kept.
and very often gray hair is more be-
coming than its original color.
Bathe often Drink plenty of cold
water. At night cleanse your face
thoroughly with cold cream. Wash
it off and rub in just a little good
skin food. This will keep it pumped
out" and viii ward off wrinkles.
Keep your teeth in good condition,
exercise as much as possible in the
open air and read good books. Try
to keep actively interested in the
things that appeal to your children
and endeavor always to retain their
confidence. Briefly, be one of them,
and twenty years hence will find you
as fresh as today.
Remember always to work from
the inside out. My best wishes
for your lasting success. Your chill
dren are Fortunately
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15

with the following salmon mixture
and cover the top with layer of rice.
The thickness of the rice layer may
vary; a half-inch to one inch for the
larger moulds is good. Cover and
steam forty-five minutes. One can
salmon, freed from oil, skin and
bones; one cup bread crumbs, half
cup milk, two eggs, half tablespoonful
salt, one teaspoonful mustard, one
tablespoonful chopped parsley. two
tablespoonfuls lemon juice, one table,
spoonful melted butter. Mix all in
gradients together in the order given.
Boiled Salad Dressing. - One
teaspoon dry mustard. one teaspoon
salt, one tablespoon sugar. one
tablespoon flour, pinch cayenne pep
per mot necessary, one cup milk
one cup vinegar, two whites of eggs,
small piece butter. Mix mustard,
salt. -four, sugar and pepper together.
Beat whites, then stir in, next milk
then vinegar Heat vinegar little
so as not to curdle. Last, add small
piece of butter. Cook in double boiler
until it thickens. Pour in glass jar
when cooked and it will keep. in cold
place, for a few weeks. When ready
to use, thin with a little milk or
cream. Can be used for any salad.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
NEW cRooUETTES

To two cupfuls of hot riced pota-
toes add three tablespoonfuls Of
cream. one-half teaspoonful of salt, a
few grains of cayenne and few
drops of onion juice. Beat thoroughly
and add one egg yolk. Cook one
fourth cupful of soft bread crumbs
with one-fourth cupful of cream until
the consistency of thick paste. Then
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15

add one-half egg yolk, and salt to
taste.
Cool and add nutmeat broken in
pieces, using as much nutmeat as will
be held together by the paste. Shape
potato mixture in small nests, I'LL the
nests with nut mixture. cover with
potato mixture, and roll into balls.
Dip in egg and crumbs, fry in deep
ing very hot with garnish OF fried
parsley.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
DELICIOUS RECIPES

CHESTNUT SURPRISE.-TBoi the
chestnuts in salty water until they
are soft enough to peel. Flavor one
pint of milk with vanilla and sugar,
add nuts and boil until soft. Pass
through colander so that it looks like
vermicelli and pile on plate or glass
dish and serve with custard.
APPLE TRIFLE.-Scald SUFFICIENT
quantity of apples to form thick
layer at the bottom of a dish when
pulped through a sieve. Add sugar
to taste and half the rind of a lemon
finely grated Mix together half a
pint of milk, half pint of cream and
the yolk of an egg, and scald 1t over
the fire, stirring it all the time and
not allowing it to boil. Add little
sugar and let it get cold. Pour IL
over the apples. and cover the whole
with whipped cream Favored with
vanilla.
SALMON AND RICE.-Line the
bottom and sides of either a large
sized mould or Individual moulds with
nicely cooked rice. Fiji the cavity
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
This Skin PeeIer All
the Rage in Society
CFrom society World. J


There is a growing tendency among
women of culture and fashion to pay
more attention 10 hygienic means of pre-
serving their charms. The advent of
mercolized wax doubtless has been large
ly responsible for this. This remarkable
substance produces compilations so natu-
raj in appearance. so magnetically beau
tiful. artificial compilations are ne longer
desired Instead of ''doctorng' an of
fensive skin. the skin is peeled off The
wax peels the skin so gradually. in such
fine particles, no discomfort is expert
enced The fresher, younger skin be-
meath, wholly in evidence within a week
or two, is lily white. satiny soft and
smooth. It's not patched-over com
plexion, but a brand new one. That's
why mercolized wax has become such a
rage among society folk. The wax is put
on nights like cold cream and washed
of mornings. All druggists have it; one
ounce will do.
Another hyglenic treatment now much
in favor Is one to remove wrinkles, made
BY diss0lying ] OF. powdered saxolite in y
pint witch hazel Used as a wash lotion
It 'acts like magic.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
Timely
* ..Hir1fS
For choppers

Women's serge dresses, made in the
latest styles, trimmed with satin and
buttons, are sold at l.. Bamberger
& Co., at reduced prices.
Evening gowns in the leading
shades may be purchased for low
price at Bedelfs.
Boys overcoats. in gray, tan and
brown mixed materials, are on sale
at Marshall & Balls.
Hahne & Co. are offering cut glass
bowls valued at sos for $1.9S.
Mexican bordered wolfe, as inches
wide, may be had at the Lining Store
at 80 cents yard.
Afternoon frocks, in crepe, char
meuse and messaline are shown at
Oppenheim, Collins & Co.'S, priced
from s1675 to $50.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
Buttons for a Black Suit
Dear Miss Doom

Dear Miss Doom
am a girl Of 16. About six months
ago ] purchased an expensive gray Nor
folk suit. Wearing II in the rain spoiled
1t and [ had II dyed black. What kind
Of buttons would be nice 10 put on the
coat? ] don't care for black buttons
Do You think a black suit Is too old for
girl Of my age FLORENCE s.
Smoked pearl or gun-metal buttons
would be effective, as would black
velvet ones. Girls of all ages wear
black now. Wear a pretty white or
pale-eolored blouse with the suit.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
THE SPRING JACKET

The spring jacket in the making is
said to have a length of twenty-seven
inches, which is longer in the back
than in the front. 1t will have long
sleeves and VIII button high over the
chest for the spring season, but it
will probably be lowered as soon as
the warm weather sets in.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15

Parsley may be kept green and
fresh all winter. Put it in a strong
boiling hot brine of salt and, water
Leave in a half hour and then hang
It in a dry room with the blossoms
down. Kept in this way it is as nice
for favoring soups, dressings, etc, as
when it is freshly grown and gath
cred.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
DOMESTIC SCIENCE
Conducted by Mrs Alice Gitchell Kirk

community
have quite
of
Women steadily advancing
some living and cooking and houho efficiency They becoming far
oldtme
all
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
DRESS BLoUSES

The newest white satin blouses have
vest effects of Dresden ribbon in soft
pastel shades set in for a relieving
bit of color. says the Washington
Herald. These are trimmed with
plain crystal buttons.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
A Grateful Mother
Dear Miss Doom :

Dear Miss Doom.
received your postal and went for
the coat, and am so thankful for your
kindness and also thank Mrs. z. 1t just
fits the boy and keeps him as warm as
can be. Thanking you so much,
MRS. H. T.
I. too am grateful to Mrs. u. and
am happy to know that your boy is
nice and warm
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-15
Ink on Mildly Blouse

Dear Miss Doom:
Kindly publish what will take an ink
stain (blue) out Of a white MILDLY blouse.
and oblige A CONSTANT READER.
Mix a little salt into half a cup of
milk; place the stained portion on a
clean board and rub the mixture well
in. Take fresh milk when it becomes
discolored. Oxalic acid may also be
used to remove ink stains. 1t should
be Immediately removed, however, or
it will eat the material