davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26

fact that unshaded candles are widely
used, there is a greater variety of candle
noticeable that almost all the new candle
shades are edged with fringe OF glass
beads.
The small shades of chiffon and silk
remain popular. and are always soft and
pretty on the dinner table. New shades
made entirely of colored glass beads add
a brilliant touch of color when they are
used on the table. They are sold for
about $3.50 apiece. They are very small
and are edged with a heavy fringe about
twice their own length.
Square candle shades are made of fiuted
figured muslns edged with fringe Of glass
beads OF white and the color predominant
in the printed figure on the muslin. All
sorts of little silk shades-net and lace
covered. silk under raffia frames and tiny
empire shades of silk. chiffon and ribbon.
almost exact limitations of the larger
lamp shades-are made for candles. Some
of these empire shades for both lamps
and candles are adorned with small por-
traits of famous French beauties framed
with ribbon or chiffon roses.
Il
Colonial glass candlesticks and many
Of the silver candlesticks are used with
unshaded candles. The candles are either
placed at the corners of the table or
grouped among the flowers which form
the centerpiece. Very often when un-
shaded candles are used on the table
candles on side table and buffet are shad-
ed with the little silk screens already re-
ferred to. These screens fastened to a
wire frame clamp about the base of the
candle.
Silver filigree shades are much used
with silver candlesticks. They are al
most invariably edged with glass beads
of the color of the small silk shade over
which they are slipped. the bead fringe
being fastened to the silk slip shade.
Silver shades possess the big advantage
over every other sort Of shade that they
can be used with any color scheme of
table decoration. The possession of set
of silk or even crinkled paper slips to put
between the silver and the 1singlass
shades-in yellow, red, rose color, green
or any other cOlor-makes 1t possible 10
use silver shades with any flowers or
china.
Candelabra are still used on the table,
although with the present mode OF table
alton candlesticks are generally more
harmonious. However. some OF the mos!
exclusive silversmiths show very beauufu
candelabra holding four or five candles
for use as table centers. Some OF these
show flve-branch candlesticks fastened
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26
~ THE PROBLEMS OFHHOr1E WIV
FAMOUS RESTAURANTS GUIDE WO

should be used only in rooms where no
other color would be harmonious.
The we'll lighted drawing room fire.
quently has lights so arranged that they
are practically invisible. They are
placed behind a cornice' and the light
which they shed Is diffused from the
walls This method Of lighting adds to
the apparent size and dignity of room.
For living rooms and Libraries more
direct light is. of course. necessary, and
side lights on the wall and desk lights
and drop lights Of every description meet
this need.
The ceiling clusters of lights in the din
ing room, with candles on table and SIDE
board, are in greater favor at present
than the dome light For bedroom, SIT
ting room and boudoir SIDE hgnts are
side of dressing table and chinon1er;
I,amps are made for table and desk, and
bedside lights on special brass OF WOOD
standards make reading in bed luxury.
The low light is having it's own way
nowadays. Candles and lamps were
never in greater use and side lights are
found in all the most carefully planned
rooms, excepting few OF formal nature
where the invisible lights are used. 10
in a few years ago are still popular, Dut
they are almost always used in connec-
ton with side lights, lamps or candles.
!: ::
The distinct advantage of the low light
over the high. center light is that the low
light does not throw decided. dark shad-
ows; and several side lights. fastened on
the four walls Of a room, supplemented
by a lamp for reading. writing or sew
ing, give softer. more even and more
diffused light than the same number of
bulbs or jets in a center chandelier.
The makers Of lamps anc shades and
wall fixtures have met the increased de-
mand for the low light with a wide va
riety in design and material. Hammered
brass apparently has lost none Of it's
for lamps and shades used in
large and formal rooms. An electric
lamp Of finely hammered brass, stafid
ing eighteen or twenty inches high, the
pointed dome Of which suggests Turkey
in every line, can be had for $50. The
large hammered brass lamps, which stand
four or five or six feet from the floor
cost several hundred dollars each.
Glass globes and shades for electric
lights and for lamps of all sorts are
shown in increasing variety. Art glasses
of iridescent cOlOrs form the most beautiful
globes for wall lights. Some Of these,
shaped like flowers. and held to the wall
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26

NE of the chief pleasures of trav-
cling nowadays is to be found
in the joy of preparation for a
journey-that is, if woman
can afford to buy the very latest
things in trunks and travelling bags.
The most costly trunks vary in price
from S11O to $50, but they are worth
the money that must be spent for them II
convenience and absolute safeguarding
of gowns and hats against wrinkling and
crushing count for anything For sew
eral wears the wardrobe trunks Of large
dimensions were the horror OF baggage
men, but since railroads have decreed
standard size for them manufacturers
have added many improvements AS
they are made now with every possible
accessory, they are almost indispensable
for home use as well as for the exigencies
Of tourist experience. They hold gowns
30 firmly and protect them so perfectly
that they are much safer than the ordi-
nary closet and their compactness Is
highly desirable If the owner dwells in an
apartment
The latest idea is the weekend or short
trip wardrobe trunk, which VII hold
seven gowns and contains three drawers:
OF course, 1t Is expected that this shall
be accompanied by a hat trunk made to
match it, both being covered with fiber
and studded with brass nails. These
small wardrobe trunks are about the size
of steamer trunks, and are much used for
the stateroom. although they are not
nearly so practical as the newest steamer
d trunks, which can be slipped under the
berth and not moved during an entire
voyage, because access to them Is made
easy by hinged fronts which let down
Ike the lids of writing desks and permit
the removal of the two drawers which
contain clothing.
All the high-priced trunks are lined
with leather. the soft pantasote familiar
In it's use for motor car cushions and
chair seats. The steamer trunks have
waterproof Innings. which obviate all
danger of dampness or injury from water
and prevent even the usual wrinkling in
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26

belt is the placing of the lights and the
proper shading of them that are the es-
sential points. Gas or electricity, candles
or kerosene-they are all the same. so
far as the effect produced Is concerned,
If they are treated in the same way. A
cottage often blossoms into cheerful
beauty with the lighting OF we'll shaded
lamps. and a palace of great dignity and
splendor becomes lifeless and dreary with
the lighting of cold and glaring electric
bulbs.
There is one other point to keep in
mind besides the facts that the lights
must be properly placed and becomingly
shaded, and that is that the fixtures must
be In keeping with the room itself and
with the furniture in it. French fixtures
in a living room furnished in mission
style, colonial candlesticks in a Gothic
hall or bronze and glass shades of the
arts and crafts sort in a Louis Quinze
drawing room would be as much out of
place as footlights in a pulpit.
xk
In a certain old home in the Washing
ton Square section of New York city-a
house full OF associations with great men
and times of the past-there was much
uncertainty and experimenting when the
decision was made to change from gas
to electricity for lighting. The high
center gas chandeliers which were re-
moved QdOs 10 D6 SURE q Cci tdiLi oAoAAeS
that was not amiss in the lofty rooms,
but it was finally decided that as low
lights had originally been used in the
hOuse-it was built in the days of kero-
sene lamps and candles-low lights would
better preserve the original scheme OF
the room than high center ones
The drawing rooms were paneled IN
white enameled woodwork and hung with
dull soft green brocade. On each strip
of wood between the green brocaded OBJ
longs a small dull brass electric light
fixture, suggesting a single sconce. was
fastened. The globes in these fixtures
were shaded with isinglass screens COW
cred with yellowish green silk. Thus
the light was thrown back against the
green wall and was reflected from this
soft and lovely color into the room. The
result was wonderful hght-soft, almost
wholly preserving the beauty
of the past and yet conveniently up-to-
date.
Green, If it is used for lamp shades as
1t was in these charming rooms. must be
of a yellowish hue. The best color for
light shades, according to the men who
have the lighting of some of the big
hotels in charge, is salmon yellow. Va
rious other shades of yellow. with reds
and rose colors Of different tones. come
next in effectiveness. Then come yellow
ish green's. the easiest color on the eyes.
Blue comes very far down on the list OF
desirable colors for light shades and
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26
MvHE hostess who has mastered
the art of making good sand
witches has gone far toward
mastering the art of entertain


where refreshments are served lacks dis
tinction unless it offers at least one kind
of sandwich a little better than any other
sandwich served at a similar entertain
ment.
Sandwiches should be good to look at
and good to taste. Both requisites de-
mand that all materials used in making
them should be fresh, carefully prepared
and Of the best quality. Cress. lettuce
and any other sort Of green for sandwich
filling should be carefully cleaned ana
crisped on ice for several hours before
using. Meat should be freshly cooked
and freed from all fat, gristle and grease.
Bread should be fresh, but firm. and thin
ly cut. Butter should be or just the
creamy consistency to make it spread cas-
lily, not so hard as to be lumpy nor SO
soft as to be oily.
Cutters in various fancy shapes should
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26

was i'm the most correct taste NO eA-
pense and no thought had been spared IN
earring out plans which the hlshest
priced experts in interior furnishing hao
elaborated. A lighting system which cost
mints of money and made the room al
most as bright as day with a Clear
bright light was installed as last marx
of finish to this wonderful room. Tnen
che proprietors and managers OF the hotei
nat back and waited for the hocks or
beautiful women and well-to-do men tney
expected the restaurant would attract.
Somehow the room failed to lure the
throng that was expected. The women
came-once-but they refused to come
hgain. The room lacked the spirit OF
xayety, of happiness and of repose wnicn
Is essential to the successful restaurant.
The managers. disappointed but not dis-
couraged, looked about for the cause OF
Sf,eir failure They finally found that
the wonderful lighting system which they
had installed at such great pains ana
cost was the cause OF all their trouoiS,
The light hard and white. revealed ali
The little defects and blemishes on which
a. shone Wrinkles assumed alarming
depths under it's staring brightness; even
the rosiest complexion became sallo" ahG
the pale skin looked fairly green ara
frocks which had been the pride or their
Wearers. hats which were dreams come
true looked ordinary under the glare OF
those dreadful lights
y =
The hotel manager set to work to rem
edv the mistake The white lights were
all covered with yellow shades: RED
shaded candles were placed on the tables
and, presto, behold room sunused
with a rosy light and filled with women
of SURPRISING beauty satisfied with them
selves and therefore satisfied with the
restaurant
Tae problem which these hotel men
solved was the biggest problem in light
ing. They demonstrated that 1t does not
matter what the means OF lighting may
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26

with the rice; draw the cloth about the
apple, covering it smoothly with the rice.
and tie tightly; put into steamer and
steam half an hour. then turn out on a
platter and serve with cream custard,
cream and sugar or any fruit sauce made
by cooking together one cupful of fruit
juice, a half cupful of sugar and tea
spoonful of cornstarch dissolved in a
thickened. This rule makes about five
balls. if small. or four larger ones. II
preferred, instead Of steaming them in
pudding cloth the rice may be put in
small buttered cups. the apple placed in
the center, then more rice put over 1t;
steam thirty minutes closely covered.
When turned out put a teaspoonful of
jam or jelly on top Of each ball.
Oatmeal Crisps.
Sift together one pint very fine oatmeal,
one-half pint Of graham -four, one-half
teaspoonful of salt, one-half teaspoonful
Of sugar and one-half teaspoonful Of bah-
ing powder. Add One-half pint Of cream
and mix into a dough almost too soft to
handle. Let this stand for half an hour,
until the flour absorbs the extra moisture.
! when you will be able to handle it easily.
Flour the pastry board with graham
flour. then roll out the dough to about
one-third of an inch in thickness. Cut out
with biscuit cutter and prick each crisp
Will a lOTh dlIcT ldyAlS OIL d STcdScQ
baking tin. Bake In a moderate oven
about ten minutes. watching closely, as
they burn readily. After baking they
must be handled with care, as they break
easily.
Oatmeal Cracknels.
These are much the same as the crisps.
but not quite as rich. Mix together one
and one-half pints very fine oatmeal and
pint of milk and stand in a cool place
for five hours to swell. Sift together one
half pint Of graham -four, teaspoonful
Of salt and a teaspoonful of baking pow
der and add to the oatmeal that has been
soaked the prescribed time. Mix into
smooth dough that can be easily handled.
Flour the pastry board with cornmea1,
turn the dough upon 1t and roll out to
about a quarter Of an inch in thickness.
Stamp into rounds with a biscuit cutter,
lay on creased tins, wash over with milk
and bake in moderate oven about ten
minutes. watching closely.
Plain Butter Cake.
Put half a cupful Of butter in a warm
bowl and stir to cream with a wooden
spoon. Add one cup of sugar gradually
and stir until creamy. Beat the yolks
of four eggs until lemon-colored and
thick, and add to them another cupful
of sugar and beat until very light, Add
to the sugar and butter mixture. Add
one teaspoonful Of havoring. Beat the
let them stand while you add little by
| little and alternately, to the batter, one
cupful of milk and three cupfuls of
pastry flour that has been sifted three
powder. Beat well. then ct the last fold
in the whipped whites. Bake in layers
or in pans or bars.
EMMA PADDOCK TELFoRD.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26

screens can be bought covered with silk
OF various standard colors for Is cents
or 81. The screens-made of wire and
isinglass-are covered with silk laid on in
fine plaits and held about the edge with
banding of gilt braid, or else with
straight pieces of figured silks or with bits
-of white silk painted in colors carrying
out the general color scheme of the room
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26

by stemlike brackets of dull brass. are
very fragile and expensive: but well col
ored glass globes and shades Of heavier
and cheaper quality are quite as effective.
Many of the glass shades for lamps are
edged with glass beads, which reflect the
light and soften it.
Small silk screens often replace heavier
shades on candles or wall lights. These
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26
An Economical Roast.

- EFT four or five pounds of the
bottom round and ask the
butcher to roll and tie 1t like a
~ rib roast, putting a piece Of fat
around it. Dredge with salt,
pepper and flour, place in a very hot
oven until scared on both sides. then re-
duce the heat and roast, allowing twelve
minutes to the pound. Basic frequently
with the drippings in the pan to which
a quarter cupful Of hot water has been
added. When done. remove to hot plat
ter. thicken the gravy slightly and serve.
When carefully cooked and sliced thin
this will be found almost as good as rib
roast and there is no waste to 1t. Pota-
toes may be Drowned in the pan with it
II desired. A good way is to take me-
dium-sized potatoes. peel them, cut in
halves and cook in boiling sailed water
for ten or fifteen minutes, then drain
from the water. arrange around the
roast and finish cooking and browning
with the meat. basting frequently.
Veal Hearts Stuffed.
This Is very inexpensive dish. but a
very appetizing one. About three hearts
will be required for a dinner for small
family. Soak for two hours in cold
water to draw out the blood. Then. with
boning or other sharp-pointed knife,
cut out the tough wall around the cav
tiles and season with salt and pepper
and press a tiny onion in the cavity.
Cover with cold water. bring slowly to a
boil. then simmer gently until tender. 1t
viii take several hours. When ready to
serve. remove the onion from the hearts,
mash, thicken the gravy with flour, add
the onion and a little tomato If desired.
and pour over the hearts. The sauce
should be brown. II It lacks color, add
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26
In Kitchen and Cellar.

TT kitchens could be made just what
they should be, there would be less
trouble throughout the entire house.
Kitchen convenienceS do not necessarily
consist Of the countless little labor-sav-
ing articles each woman accumulates In
her house. They mean more than that,
for the wallis. floors, sink and closet or
pantry have much to do with lessenfng
household drudgery. The ideal floor may
be either hardwood, tile or covered with
linoleum and provided with rugs.
If kitchen is not warm in winter. and
there are little children in the house,
then, and only then, should floors be
carpeted with wool. Place heavy paper
under the carpet, have linoleum or OIL
cloth at the sink. and zinc under the
range. Lnoleum in mosaic patterns. or
even the hardwood designs. is desirable.
When choosing a floor covering In the
kitchen avoid red or white. for both snow
every crumb or dark speck that falls
upon it. A small, notified pattern in
mingled tone Of green and tan is desir-
able in Hnoleum or rugs. A painted kit
chen floor is not desirable because 1t
must be washed. and the washing spells
it. leaving it badly spotted.
4
The sink should be made with a good
drainage board. preferably with one end
on two hinges SO that 1t can be lifted
and thoroughly dried. While the sink
itself should be iron, zinc or porcelain,
it should not be against the wall. If
possible, have two electric lights, one
above the sink with a shade. and another
on a long wire to be carried wherever
needed.
A place for table linen. dust cloths, tea
towels and the like is necessary, and the
writer has yet to find the woman who
complains of her kitchen cabinet. which
holds practically everything that used
to go into the pantry.
A galvanized scrub bucket is lighter
than a wooden one, and dries more quick
ly. The patent Wrlnger mop or scrub
cloth is a labor-saver, and a sprayer on
the faucet is useful about the sink for
many purposes. Today the tiny house
loses all its terrors for the inmates when
the washing can be done by water-power
machines, and, while sadirons are best
heated on the stove, many kitchens are
now equipped with electric irons for
pressing. Coffee is ground. nutmeg is
pulverized, glass receptacles measure
pounds on one side and liquid measures
on the opposite. SO that 1t appears that
ere long d WoIIdu Will OIiy Acco 10 put
her hand to the throttle and see the
kitchen conveniences do the rest,
kx
If rain gets into the cellar, or there is
any leakage whatever to cause dampness,
have 1t attended to at once. A damp
cellar, aside from being dangerous, will
ruin practically all foods. Large boxes of
lime should be placed in the cellar, and
lime should be sprinkled over. the floor.
For several days there should remain in
the cellar cans of chloride Of lime in
water This purifies the air. Provide
dry boxes for fruit. These should be
raised from the door by bricks Ono
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-26
Various Meat Recipes

little culinary bouquet or thicken with
brown flour. Serve with rice and thick
ened tomato. southern style.
Homemade Pork Loaf.
Put small leg of fresh pork into a
saucepan with a quartered onion, bay
leaf and six peppercorns. Cover with
water and cook slowly until the meat is
tender and may be readily removed from
the bones. Skin. and when the meat is
cold chop in coarse pieces. Boil three
eggs hard, shell and cut nice slices from
the large part. throwing the ends in with
the meat that is to be chopped. Put the
minced meat into a saucepan. season
we'll with salt. parsley. mace. pepper and
a little sage. Add a half cupful of bread
crumbs and enough of the pot liquor to
make the mixture quite moist. AS soon
as the mixture is heated through. add a
couple OF beaten eggs. cook a moment
longer, then take from the fire. Wet a
mold or basin with cold water. cover the
sides and bottom with slices of hard
boiled egg and lemon. Turn the hot meat
mixture into the mold, and press down,
Set away until cold, then slice and use as
needed.
Horseradish Sauce.
Crate two tablespoonful Of horseradish
and add to 1t one teaspoonful each Of
white sugar and salt, half a teaspoon
full dry mustard, quarter of teaspoon
full Of pepper and two tablespoonful OF
lemon Juice or vinegar. lemon preferred
Mix well together and place where 1t will
keep cold. Just before serving stir in
three tablespoonful whipped cream This
is delicious with steak OF roast meats.
To Mix Mustard.
There are several ways Of preparing
mustard for the table, but these are the
most common. Place the dry mustard in
a cup and add very gradually enough
boiling water to make thick paste, stir
ring all the time until perfectly smooth
Add enough strong vinegar to thin the
paste to the desired consistency and sea-
son lightly with salt Keep in a close
cup or bottle. Another way Is to rub
quarter of a cupful of mustard smooth
with a tablespoonful Of olive oil and a
teaspoonful each onion juice, sugar and
paprika. When well blended add enough
vinegar to make a paste as thick as you
desire, beat for ten or twelve minutes,
then bottle.
Apple Snowballs.
Cook one cupful Of we'll washed rice in
boiling sailed water for fifteen or twenty
minutes without stirring: wiring small
square pudding cloths out Of hot water
and spread over small bowls: pour the
rice over the cloth about half an inch
thick, put q cored and pared apple In the
center. filing the cavity In the apple