davidaulloa/AmericanStories huggingface dataset:
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1913-06-06
Chicago. June 4. 1913.

N11AIOe1toO, q ttAAO y = . 7 q
Cattle Beeves, 7.1O@8.75; stockers
and feeders, 5.85@79O; cows and heif-
ers, 3.85@79O; calves, -7.75@11.OO. ri
Hogs-Light. 8.5O@S8O; heavy, $40
@8.7Q; rough, 8.2O@S35; pigs, $50
@S.35.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
THE LIABLE

Banana Chartreuse-FiVe bananas,
one cupful of whipped cream. one
heaping tablespoonful of powdered
gelatine, two tablespoonfuls of sugar
one wlneglassful OF Benedictine, half
cupful of boiling water. and
few Maraschino cherries. Rub the
bananas through sieve, then add to
them the gelatine dissolved with the
water, sugar Benedictine and
whipped cream. Mix and turn into
wet molds to become firm. When I'M
nodded for serving, garnish with the
cherries
Meat Loaf with Eggs-Chop one
pound of lean beef and one-half
pound of veal. with six ounces of
pork, very fine. mix Well Add one
raw egg beaten light, and four crack
ers. rolled fine. Mix with two tea
spoonfuls of salt and one level tea
spoonful of paprika. Form into an
oblong roll, packing firmly. Then
make a groove through the centre.
Put in this groove four hard-cooked
eggs, end to end, press together, pat
ting the meat to make il very firm.
Roll the meat in bread crumbs, put in
buttered baking pan and bake for
two and a quarter hours, basting oc-
casionally with melted butter. When
the meat loaf is sliced. there should
NC a SliSt VI tSS Ill edcn piece OF
meat, If the eggs were put in prop
erly and carefully. Serve garnshed
with chopped aspic jelly and parsley.
Rice and Corn Muf1ins-One cupful
of corn meal, one cupful of cold cook
ed rice, half a teaspoonful of salt,
two teaspoonfuls of baking powder, a
quarter of a cupful of milk, two eggs,
two heaping tablespoonfuls of melted
butter Mix corn meal, salt and bak-
ing powder; add rice, beat we'll, then
add eggs, well beaten, milk and but
ter, beat well. Pour into buttered and
Toured gem pans and bake half an
| hour.
Scalloped Tomatoes-Six large ripe
| tomatoes, or half a can of tomatoes,
three tablespoonful of butter, one
| finely chopped onion, half a teaspoon
full of salt, one saltspoonful of white
pepper, and six slices of bread Put a
| layer of bread in the bottom of but
! tered baking dish, then a layer of
peeled sliced tomatoes, a layer of
| chopped onion. salt and pepper and
few pieces of butter; then add an
other layer of bread. Put over pieces
of butter and bake in hot oven for
half an hour.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
SCIENCE
Conducted by Mrs. Alice Gitchell Kirk

Monotony in planning meals is the
only thing which every housekeeper
tries to avoid. 1t is the one thing
which adds zest to a meal not to
know Just what is coming and when
it does. have it with a new dress
which fits the particular time or sea-
son.
This is the season when many peo-
pie are travelling and they find new
dish which suits their taste or fancy
so they secure the recipe and add it
to their own collection of good re-
tables.
1t is surprising how short a dis
tance one has to go from home to
find foods served characteristic of
that particular place. / remember
once going to a very small town near
here to lecture and was put up at
the only hotel in the town. While I
am not hard to please. l pictured
myself with a very good appetite
when I reached home that night. But
to my susprise it was the most de-
licious home-cooked dinner l ever sat
down to from chicken and baked moo
dies to custard pie. 1 afterward, upon
inquiry. found this woman who knew
this art of cooking so well was ia
nous for her chicken and baked
noodles, so here they are:
Chicken and Baked Noodles.
The chicken is cooked slowly as for
any fricassee of chicken, being we'll
cut up. When nearly done remove
to a spider and brown in butter. Cook
sufficient homemade noodles in this
boiling stock fifteen minutes, and
then turn them into a creased
baking pan, putting bits of butter,
fine bread crumbs and cheese over
the top and baking in a hot oven. If
the oven is TOO slow they will be dry
and hard. Gravy is then made from
the chicken stock, well beaten egg
added to it and poured over the
chicken on a hot platter.
Cream of Corn Soup.
Material-Corn, one can, or one
dozen fresh ears; water; one pint.
onion, one or two slices; sweet milk,
one pint; salt and pepper to taste;
flour, one tablespoon; butter one
tablespoon: egg, one.
Directions-Chopt the corn until fine,
adding the water and onion and allow
to cook from twenty to thirty min
utes. Remove from stove and strain.
To this add milk, salt and white pep
per and thicken with flour and butter
mixed. Just before removing to serve
add the egg, which has been beaten
very light, and a half cup of whipped
cream. Serve with croutons.
Perfection Cabbage shlad.
Material-Vinegar, one-half pint
eggs, two; sugar, two teaspoons; salt,
one teaspoon; butter, one tablespoon
flour, two tablespoons; milk, one-half
cup; cabbage, one quart; mustard,
one tablespoonful.
Directions-Heat, but not boil, the
vinegar. Stir into it the beaten eggs,
sugar, salt, butter and flour mixed
with the milk. When it commences
to thicken add the cabbage chopped
fine, cook only moment, then re-
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Aspic Jelly

Two slices of onion, two slices of
carrot, one stalk of celery, one bay
leaf, one sprig of parsley, yellow rind
of lemon grated, one-quarter tea
spoon cayenne pepper, one teaspoon
salt.
Put these ingredients into one and
one-half pints of cold water, bring to
boil and cook three minutes
Moisten one-half package of gelatine
in one cup of cold water, add to boil
ing mixture with two teaspoons ex-
tract of beef.
Take from fire, strain, clarity with
white of an egg and she'll Mix the
egg with the liquid, return to stove
until it boils. Strain, pour in moulds
and garnish with parsley or cut vege-
tables.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Tomato Salads

Put two slices of onion, two cloves,
four peppercorns, a bit of bay lear
and a level teaspoonful of salt with
a quart of tomatoes, and simmer if-
teen minutes.
Strain to take out the seasonings
and the tomato seeds. Heat again
and add a rounding tablespoonful OF
gelatine soaked in quarter of cup of
cold water.
In five minutes take from the fire
and pour into small molds, chlll ana
when firm turn on to small plates ana
garnish with watercress. just at the
moment of serving put a spoonful of
mayonnaise on each mold.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11

move from the fire and stir in the
mustard mixed with a little water.
Poor Mans Pudding.
Material-Graham flour, two cups.
molasses, one cup; sweet milk, one
cup; chopped raisins, one cup; soda,
one teaspoonful; salt, one saltspoon-
full
Directions-Steam these ingredients
for three hours over the fire In fire.
less cooker and serve with sauce.
Sauce.
Material-Sugar, one cup; butten
one tablespoon; yolks of two eggsl
juice and grated rind of one-halH
lemon; boiling water, five tablespoons.
white of one egg. sweet cream.
Directions-Beat thoroughly together
sugar. butter and yolks of eggs. To
this add the boiling water and Juice
and rind of the lemon, and just bes
fore serving add the beaten white OF
an egg and a small quantity of sweet
cream.
Veal Soufie.
Material-Milk, one cup; onion, ona
slice; parsley, one sprig; bit of bay
leaf; butter, one-half tablespoon
flour, one-half tablespoon, stale
sort bread crumbs, one-fourth cup;i
cooked veal, one cup; yolks of eggs.
two; whites of eggs, two.
Directions-Scald milk with onion.
parsley and bay leaf Remove sea-
sonlngs, melt butter and add flour
and milk; then add bread crumbs,
COOK TWO minutes, remove from fire.
add veal, finely chopped, and yolks of
eggs, we'll beaten. Fold in whites
beaten until stiff. Turn into a but
tered baking dish set in a pan of hot
water, and bake in a slow oven twen-
ty-tlve to thirty-five minutes. Serve
with white mushroom sauce.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Crush Girdles

Crush giEdles fully eight inches
broad, showing between the open
fronts of tailored Jackets, are of
satin matching the shade of the suit,
embroidered with floss or soutache
of the same color as the waistcoat,
collar and cuffs or of the trimming
on the hat.
The embroidery, making an inch
wide border defining both edges Of
the belt and appearing as tiny motifs
or medallions scattered over the rest
of the material, draws attention to
the waist line, while the excessive
width of belt helps to emphasize the
wide WASTED, narrow-hipped effect of
the figure.
1t is far more chic looking than is
the ordinary belt, for it indicates the
waist line without actually defining
it, and il is infinitely more becoming
TO a stout woman than is the raised
skirt belt.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Chicken ShOrtcake

This is a good way to convert the
remnants of chicken stew or
-fricassee into n tempting and savory
dish. Free the chicken from skin
and bones and cut into small pieces,
Put the meat on to heat in enough
gravy to make it quite moist. slit
two teaspoonfuls of baking powder
and one-half teaspoonful of salt with
a pint of flour. Rub one teaspoontul
each of butter and lard into the
flour; then stir in the milk.
Bake in round cake tin IN
quick oven fifteen or twenty minutes,
When done, open the edge with a
sharp knife and then tear the cake
in two. Spreak the hot chicken on
the lower half and replace the upper
half over the whole pour gener-
Gus amount of hot chicken gravy
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
THE EVERYDAY GIRL

The girl who thought she was in
love until she thought of sitting OPP
posite the object of her affections at
three meals a day was the sort of
girl who forgets about everyday
courtesy. To her the idea that a
wife should be agreeable to her hus-
band during each meal of the days
three or the years thousand odd was
absurd.
She knew that at home, in the
privacy of her own family, she put
the cloak of couHesy aside and "acted
Just as she felt" If she did not like
the weather, she grurnbled about it.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Rules for Recreation

If your vacation fund is small, do
not select a point too far from the
city, so you will have to spend con-
siderable part of it in transportation.
There are just as attractive places
within the sixty-mile radius.
Choose one of them and you will
have more money to devote to COM
fort and pleasure.
When you go prepare to stay until
your vacation is ended. Do not select
your playground because it Is handy
to the city and you can run in for an
evening two or three times a week.
When you leave let it be for a place
where you can close the gates of the
everyday life behind you and forget
the key until you return, ready to
take up your work with a new vim, a
Quick smile, a ready sympathy a
rejuvenated body and a clear mind.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
KEEPING DOWN THE WEIGHT

If the stout woman would but
realize it, the midsummer season is
the best time of the year to get rid
of twenty or thirty superfaous
pounds.
There is no getting around the fact
that it takes strenuous effort to get
rid of fat-no halfway measures will
accomplish anything in this most diff
ficult art; and in summer effort is
strenuous and ready to hand at all
times-one does not have to join an
expensive dancing class or gymna-
SUM to get it.
1t is the easiset thing in the world
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
sRGaet1A

| Faben, of Chicago Miss Perry is
now in the Adirondaeks at Dart s
Camp, Darts Lake.
Mr.. and Mrs. William r. Spear and
Howard Spear, of so Broad street,
are at Camp IdalSno, Lake Hopat-
cong.
Mrs Robert D. Mead, of 1856 Rose
vile avenue, will spend the remainder
of the summer at Pompton Plains.
Mr. and Mrs. C. n. Hiersrodt, of
North Eighth street. will spend the
next two weeks visiting friends in
Hamilton, Ontario.
Mr. and Mrs. William B. Putnam
and Miss Dorothy Putnam, of Chad
wick avenue, are registered at the
Riehelieu, Asbury Park
Mr.. and Mrs. Barney Wertheim, Of
2S7 North Eleventh street. are at the
Davenport Inn, Asbury Park.
Mrs. Elizabeth Rice, of 1s9 Fifth
street, is visiting her daughter, Mrs.
H. S. LUX, at her summer home at
Cold Spring Harbor, L. 1.
Mr.. and Mrs. Henry M. Bahren-
burg, of 445 Parker street, are spend
ing the month in a cottage at Avon.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Tomato Fig

Use very small and perfectly smooth
red or yellow tomatoes, and to every
pound of tomatoes allow one-half
pound of coffee sugar; put the sugar
on the stove with just water enough
to melt it; aseoon as 1t boils, put the
tomatoes in with the skins on, draw
the kettle back where they will sim
mer gently. Cook until transparent,
about two hours, skim them out care
fully and drain off all the syrup.
Spread on platters. in the sun if pos
sible, sprinkle a little sugar over
them, next day turn and sprinkle
with sugar again, do so for two or
three days; when dry pack in boxes
seven pounds of tomatoes make two
quarts of figs.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
KERCHIEFS FOR THE BRIDE.

Instead of hemming, roll the edges
French fashion. To do this first
dampen the thumb and first finger Of
the left hand and roll as finely as
possible as you continue to sew.
The lace edging or insertionthat you
trim with should be sewed on with
the same stitch that sews the roll,
In other words, the roll and edging
are sewed at the same time.
1t makes a, prettier. more delicate
finish than a hem as it is almost in
visible. Such handkerchiefs may be
trimmed as simply or as deliberately
as you wish. If you wish to en-
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11

If she wanted more clothes than
her allowance would buy, she said so.
Ii the food did not come up to her
standards, or the service struck her
as Inadequate, she complained about
these things. She neglected to say
thank you" to servants and family
When there We're guests at her
home, or when she was a guest in
some one else's home, she was the
model of mannerly department. Her
honeyed smiles and soft words were
famous. But she simply ignored the
demands of everyday. homely cour-
tesy.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11

: Holm c. EISELE and family, of 19l
Ballantine parkway, are spending
the summer at Asbury Park.
Mrs. j. Henry Boehnberg and Miss
Lillian Loehnberg, of 20 Sherman
avenue, are spending the summer at
Asbury Park.
Harvey L. Boyer, of this city, is
spending the summer at Coopers-
town, n. Y.
The wedding of Miss Bessie Huber,
of South Sixth street. and Frank Il.
Sanderson, of Summer avenue, IS ex-
pected to take place this fall
Mrs. William P. Martin, of 314 Sixth
avenue, has gone TO Geneva, N. Y
for a two weeks vacation.
Miss Jane Dodd, of Lincoln park,
has gone to Fisher Island, Conn, to
spend part of the summer.
Mr.. and Mrs. Henry A. Hotz, OF
South Orange avenue, are spending
their vacation at Ocean Grove.
Mr.. and Mrs. Henry Resch, OF 37l
Summer avenue, announce the en-
gagement of their daughter, Miss
Georgianna I. Perry, to Charles H.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11

Mrs l.. Francisco. of Third avenue,
is spending the week at Manaque.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11

| Faben. of Chicago. Miss Perry is
now in the Adirondacks at Darts
Camp, Darts Lake
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Oyster White TussOre

Particularly pretty among the new
warm weather models is a fanciful
suit made of oyster white tussore.
with the skirt gathered into a waist
band and slashed at one side, and
coquettish little coat closed only at
the throat, and thence falling loosely
to reveal the front of the blouse.
The practical feature about this
Jacket is that black taffeta protects
all the edges most likely to get soiled
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Summer Evening Gowns

To be appropriate to the season the
summer evening gown must have GER
tain characteristics
To describe these characteristics in
words Is not easy, but at least it may
be said that simplicity should be the
keynote.
Trimming must be most sparingly
used, and such embellishments as
beaded passementeries and jeweled
ornaments, bespeaking the ella borate
costumes of the winter season, should
be utterly banished.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Made With Stale Crumbs

Huckleberry Puddng-A bread and
huckleberry pudding is made in this
way: Soak a cupful and a half of
stale bread crumbs in two cupfuls
of milk. When the crumbs are soaked
soft mash them, Add two tablespoon
fuls of sugar, pinch of salt, a we'll
beaten egg and some grated nutmeg
Mix two cupfuls of berries thoroughly
with the batter and pour it in a but
tered dish. Bake slowly for an hour
and serve with cream and sugar or
hard sauce.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
New Sashes

New girdles and sashes appear as
by magic every few days and some of
them are fearful and wonderful in
deed. Others will be unobjectionabe
If they are discreetly reserved for
wear with white and cream summer
frocks.
OF these are the new pongee sashes
in Cubist designs and colors. They
come from ten to eighteen inches wide
and look more like crepe than pongee.
The ends are gathered into tassels
made of the colors.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Wicker Sideboards

Wicker furniture pals after WINE
an the CITY home, but there is nothing
SO charming in the bungalow or the
summer cottage as cool, light, grace
full wicker. e.,
The last addition to wicker furni-
ture is the sideboard, and there IS
surprising suggestion of solldlty ana
dignity about this sideboard MADE OF
wicker with knobs of Imitation IVORY.
The sideboard has long top
roonnv enough to accommodate a
quantity of glass and silver. There
are three small drawers with the
creamy ivory toned knobs and below
these three panels with wicker doors
having ivory knobs also.
The sideboard is supported by
wooden knobs covered with wicker
which give graceful effect and raise
the sidehoard slightly from the floor
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Coffee Gems

Have any of the readers ever tried
these gems? A way to use cold coffee:
Two cups of flour, one-half teaspoon
full of salt, three level teaspoonfuls of
baking powder. Beat one egg lightly,
add to one cup of coffee and stir it
into any mixture. If too stiff add a
little milk or water. 1t should be
more like a stiff drop batter than
dough and not thin enough to pour.
Bake twenty minutes.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Fillets of Fish

Boil any good white fish in a cloth
until tender. Remove skin and bones,
Arrange on platter and with forcing
bag make a border of mashed potato.
Season fish with salt, pepper and pap
rika. "a few minced mushrooms are a
fine addition, but not necessarily
Cover with thick white sauce. Then
sprinkle on some grated mild cheese,
more salt and pepper and some bits of
butter rolled in flour; put in hot oven
and cook until cheese is melted and
Drowned, serve at once.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Yaseline on White Shoes

Lear MISS doom:
Yon have helped so MANY people,
will yol- try to help me? IIGw con ]
get vaseline stains out of white shoes?
The spots are greenish. GRACE T.
Often when I'm asked to tell folks
how to remove various spots, l spend
minutes wondering how they ac-
quired them. Yours is a puzzler How
you got vaseline on your shoes Is be-
yond my imagination. You might try
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Sauteed Brussels Sprouts

The "choux" of Brussels are eaten
in the summer. in the first stage of
their development; later they lose
their agreeable qualities. They ought
always to be used when they are the
size of a nut. They are then tender
and of good taste. One must gather
or buy them only as needed, for they
do not keep long. In order that they
should retain all their qualities, after
cleaning them of their yellow leaves,
wash them quickly in water and
blanch them (boil in sailed water).
Drain when they are still a little firm
and cool Drain them again with
care and do not dress them until the
-moment of serving They are most
often sauteed in butter. sometimes a
,ittle mustard is added. If they are
to be used in a vegetable salad choose
the Smallest possible.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
A Darkened Room

The woman who values her appear
ance should sleep in darkened room.
Though ventilation and plenty of
fresh air are essential, 1t is a mistake
to have windows uncurtained or with
out blinds,
In darkened room one can always
rest more completely and, though you
will rightly say that 1t will be dark
In any case at night, you must bear
In mind that it grows light extremely
early in summer.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11

midsummer--and there is nothing like
perspiring to reduce weight.
A pull across the lake in a broiling
sun or walk to the village for mail
will take off two pounds at any time;
but one must not yield to the temp
tation to lie off lazily in hammock
or veranda chair afterward or the
good will be undone.
"Keep-a- goin' should be the slogan
of the woman who wants to reduce
Sleeping, loafing, dawdling and saun-
tering are all productive of fat when
one is idling away ones time at a
summer resort where the three meals
a day are hearty ones.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Who Knows This Song?

Dear Miss Doom:
'"The Curse of an Aching Hearth
Thank you. Is my writing good
enough for clerical work? Does pow
der injure ones face? ELSIE.
viii have to ask reader to fur-
nish the words of the song, as l am
not familiar with it,
Your writing is very legible.
A good rice powder will not injure
the skin, if used with discretion
Avoid those that stick" Most OF them
contain a preparation of lead. Do
not use talcum on the face 1t tends
to coarser the skin.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
Introducing Sister

Deaf MISS DOOn.
When introducing a man to my sis.
ter is ii proper for me to use their
first names? MARGARET H.
1t would be natural for you to say,
Grace, let me introduce Mr. Brown.
Mr.. Brown, my sister, Miss Blank Cor
Mrs.)." When trying to decide ques-
lions of etiquette, remember that you
are always safe In being natural. You
would hardly say, Grace, this Is
Jack" thus leaving your sister In the
dark as to whom Jack" might be.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11
A Lavendar Linen Gown

Delf MISS DOOni
/ have a dark lavender linen dresA
and must have dropped something on
it which turned the spot almost white.
Gould you advise me how to bring the
color back? Or tell me how l could
bleach ii white? SYLVIA.
AS L haven't the faintest notion
what the spot might be, am afraid to
suggest a remedy You can bleach
the dress by boiling 1t in water, to
which a flve-c package of cream of
tartar has been added. Rinse in clear
cold water and hang in the sun to
dry Boil second time, If necessary.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-11

Mrs. NJ. ]. Bernstein and daughter
i Miss Rose Bernstein, of South Or
ange avenue, are spending their vaea-
tion at Asbury Park.