davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05

and heavy curtains have been replaced
by silk or chintz it will be found that even
with the old-fashioned methods the hours
of daily labor have been reduced one
third. In other words. at the end of 1913
the expense account, which at the end
of 1912 showed $50 or $500 as the amount
spent in the care of the house, Will have
500 or 500 as the sum total. And il will
be realized that the campaign of economy
has led to an unremitting campaign of
cleanliness.
The cost of being clean can be further
reduced by the employment of all the new
devices for reducing labor and improving
sanitary conditions. The vacuum cleaner
will be used and the dustless buster will
replace the square of cheesecloth. The
floors will be gone over with dustless
mopS. and brushes of every size and shape
will be found necessary.
The radiator brush will prevent accu-
mutations between the gilded coils which
are always collectors of dust and incl
dentally germs Of all sorts. Other small
brushes will be Indispensable for the
carved furniture which has survived the
elimination. Window brushes will be i'm
demand, and all these brushes will have
been treated SO that they belong to the
class of dustless articles.
There is not much economy in buying
all sorts of new mops and brushes, the
average housekeeper will tell herself, and
she will frown as she contemplates the
scientific method of reducing the cost of
being clean. Then she will realize that
her domain has not been really clean after
all her expense.
1t does require courage to take radical
steps in changing household methods
That is the reason that these reforms
which the progressive thinkers have test
ed will be adventures. There must dwell
brave spirit in the woman who experi-
ments. not only with the family budget.
but with the family temper. but to the
brave belong the ultimate saving and the
assured comfort which are inevitable after
scientific effort
1t must not be forgotten that the great
est saving In connection with the nearest
possible approach to absolute cleanliness
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05

noon teas and they like to have them
with the cafe noir after dinner
ut is not difficult to imagine that
Americans soon will be quite original in
their attachments in dining, for they de-
mand novelties. They are not afraid of
trying experiments and they are so law
1sh in supplying their tables that in time
it is possible for them to make reputa-
tons by sending to the whole world new
dishes which will be as celebrated as
some of their drinks"
Pierre Lafage presides over a realm
that is a bon wants wonderland Wide
corridors connect spacious rooms where
marble and thing of dazzling whiteness
form background for a hundred cooks,
all clad in spotless linen. Each room
somehow it Is impossible to think of any
of them as kitchensis devoted to a
special department Of cooking Roasts of
meat. vegetables. fish, game. breads and
pastries all have separate places and all
are in charge of experts, whom the chef
de cuisine directs as a general commands
his army
The refrigerators are not less in
terestinS than the kitchens, for some
of them are really large rooms. There
is an immense one in which hang the
PIECES VI meat anu dnOtHeT SOOu
sized one holds the fruits arranged
in the most precise rows. with here and
there gorgeous baskets and high piled
centerpieces all ready for the tables.
Everywhere is the most perfect order,
the most immaculate cleanliness. The
cooks move noiselessly and there is
no hint of haste. no confusion.
1t is system that eliminates all the
unpleasant features connected with the
preparation of food. Pierre Lafage
puts the greatest stress on this. It is
the lesson that every housewife
must learn. In the icebox the chops
should be laid evenly, the vegetables
should be placed with exactness.
Nothing should be haphazard, nothing
should be too insignificant to receive
attention. 1t is attention to detail
that makes the kitchen a place of
peace and beauty. The kitchen is the
heart of the house and should be re-
spected.
That is the trouble with too many
households-the Importance Of cooking
is not recognized. Now that famous
men and fashionable women are
boasting of their knowledge of cook
cry. Pierre Lafage thinks all the
younger generation will be interested.
It is not an uncommon experience for
a financier or a society leader. a club
man or an opera star to send Tor a
recipe.
A menu arranged for dinner party
at the Plaza, and which is suggested
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05
Using One Perfume.
THERE is a value in perfumes a

THERE is value in perfumes as a
j safeguard against contagion, but
most women use 1t because they like IL.
though women of refinement never over
do this use but conf1ne 1t to a delicate
fragrance that never offends, as do gross
common scents. The dainty woman Sc
lects a special perfume and uses this
only in all her toilet articles. and II 10
fad to select the fragrance OF some
flower that corresponds with the favorite
color. She also has her sachets, per-
fume. toilet water. powder and soap to
correspond.
If any change is made. 1t includes
everything on the dressing table, for
good taste DEGREES that only one favored
scent is permissible for each Individual
While a little really fine essence is de-
lightful, thimbleful Of coarse alcoholic
mixtures Is disgusting to any sensitive
nostril. Sachets of all sorts are very
much used. from large padded Innings for
shelf. drawer or wardrobe, to smaller
and more personal sachets that are
tucked into the bodice or hidden in the
leaf of the satin corsage flower SO gen.
orally worn.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05
Dry Cleaning Kid Gloves

handle, and rub gently but firmly. II
rubbed too hard at first the results will
not be pleasing. This Is quick and easy.
White and colored kid gloves may. be
nicely cleaned In fine cornmeal If not too
much soiled. Put the gloves on the hands
and rub them thoroughly with the meal,
as though you were washing your hands.
Undressed kid may be cleaned perfectly
in this way.
To dry clean chamois take a clean. fine
brush and rub with powdered fuIler's
earth. Then cover with the same pow
der and lay in a closed box to remain
four or five days. Brush out the fuiler's
earth and you will find the gloves very
clean unless they are stained by perspira-
ton.
When washing white silk gloves. do not
rub the soap directly on the gloves, but
make suds and wash them ir that. The
water should be lukewarm, not hot. Rinse
in cold water. A dash Of blur . added
to the rinsing water will keep the. white
Hang in dark closet to dry. instead Of
out in the sunlight. Do not iron, but
press them with the fingers. II they are
not to be worn at once, wrap them in blue
paper and lay away.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05

ITO clean white or colored kid gloves.
take quantity Of flour in a cup
or bowl and enough gasoline to
make a stiff paste. Apply to the gloves.
and when dry brush Off the flour. This
process will also clean the seams in
gloves.
White or light kid gloves may be cleaned
as follows: Rub the gloves first of all
with cream of tartar, leave them for an
hour. then rub them with fuller's earth
and powdered alum. mixed i'm equal pro-
portions. Leave the gloves again until
the next day. when they must be
brushed until all the powder is removed.
The next process is to rub them with oat-
meal, to which little powdered whiten-
ing has been added. Wipe all this of
with a dry cloth. and the gloves are ready
to be worn again
Another way to dry clean: Purchase at
any art supply store a five-cent art gum,
such as Is used for a charcoal drawing
eraser, and this will last long time. Cut
into three pieces. as it will be easier to
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05
ADVENTURES I'm ECONOMY

is in the prevention OF illness The hous9
or apartment that is immaculate IL likely
to be the center OF health and cheerfuls
ness. 1t is worth while to spend q fktla
money at the beginning Of the yeas
IL the chances OF hRrboring disease germs
are reduced to a minimum.
1t has been said that cleanliness Is an
insurance carried against risks, which
include all sorts OF ills. and II Is wise
TO take out the insurance at the begin,
ming of the new year. Ii will pay to
SPEND so, which usually goes to the sery-
ants accounts. in starting on the economy
adventure and then to save IL by re-
curing members OF the family to exer-
else unusual caution in preventing un.
necessary work. With all the new con;
trivances for busting. the daughters OF
the house will be glad to take care OF
their own rooms and even to go into tbs
perfectly ordered kitchen.
The three methods OF reducing the cost
of being clean as presented are elimina;
ton Of unnecessary articles. the employ
ment Of measures that prevent the &C:
emulation of dust and the education OF
the family. 1t may be that the last will
be the most difficult. Ellen II. Richards.
the famous writer all topics relating
to domestic science. laid stress on the
attitude OF mind which finds pleasure
and satisfaction in a well cared for
house" This attitude of mind is NOT
uncommon In the average man or woman
until personal effort Is demanded
The woman who undertakes an adven-
ture in reducing the cost OF being clean
by making her home much cleaner than
ii has been at a smaller outlay OF money
must expect to encounter obstacles and
to face peril in the line of family mis-
understandings. But she must remem-
Der that the soul which can irradiate
the numberesS pettinesses Of home man.
agement is the soul nourished elsewhere
and she will surely pass through her ad-
venture triumphantly.
Ana what about the cost of personal
cleanliness? III persons time is val
liable II cannot be reduced except by
added expenditures Of money. This para
COX is apparent to all who realize the
value OF personal appearance.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05

EDITED BY (n4u~ R11+.~AAe-4o~

by the chef for private houses. is as
follows:
Buffet Moscovite
Bortsch Imperial.
Fiet de Kingfsh Ronne- femme.
Baron d Agneau la Grecque.
Roast Sqnab Chicken. Saiade dc Saison.
bombe Praiine. Mignardises.
Translated this is certainly appetiz-
ing. First is the Russian buffet, fol-
lowed by soup. with celery and olives.
Then come the f1let of kipgish. roast
lamb. artichokes. roast squad. salad. an
ice favored with almonds. the daintiest
Of little cakes and cafe noir
Striped bass Finlandaise" is one of
the dishes that epicures appreciate and
the Lafage directions for its prepara-
ton are as follows:
Put in the water on the bottom of a
fish boiler the white part Of two leeks.
two stalks of celery, sprig of thyme,
a little parsley and bit OF seaweed.
Then place the fish in the strainer and
season to taste. Add three-quarters OF
a pound Of butter. one-half pint of
cider. one-half pint Of white wine and
twelve Bermuda potatoes peeled. Cover
tightly with paste SO that the steam
Will not escape and cook in an oven
for an hour or more, according to the
size Of the fish.
An ideal manner of serving chicken is
DOME 1t is dish that is rather dimcult
for the average cook to prepare. put II
repays all the trouble attending Its tri-
umphant presentation on the table. Here
are the Lafage directions:
Boil a. pullet. Let 1t cool and then
shave the breast in nice. even slices
Cut out the breast bone, using scissors
for the purpose. Stuff the fowl with two
pounds of mousseline chicken force mea,
to which has been added one-half pound
of PURGE of foie gras. Spread the force
meat in layers. placing slices Of the
chicken breast between the layers. Stun
the fowl reconstructing, 1t exactly.
smoothing the surface and decorating
with truffies. Lastly. place it on plate
in a deep braising pan containing lit
tie water and brown in moderate oven.
When cooked serve on an oval dish
with garnishing Of quenelles of chicken
force meat. slices Of sweetbreads. small
white heads Of fresh mushrooms. slices OF
trufies, cocks combs and slices OF kid
neys, all of which have been covered with
supreme sauce"
The "Galettes Fondantes aux Aman-
des.'' the delicious little almond cakes
that melt in the mouth. will be a treas
ure to every woman who learns to make
them, for nothing could be more delicate.
The Lafage recipe for them Is:
One pound of flour.
Three-quarters Of pound OF butter.
One-half pound of almond powder.
Three ounces of sugar.
MIX with the whites OF EGGS Fidtteil
the paste and cut with fancy paste cut
tiers. Bake In g. hot oven.
One of the desserts that are especially
good for dinner parties is 'Peches Sui
tame" Cover the bottom Of a dish with
a. little pistachio ice cream. making a
layer about half an inch thick. Place
two peaches. which have been peeled. cut
in two and cooked in a strong strip
on top Of the ice cream and pour over
them the strip, which has been lightly
thickened with arrowroot. Add a little
kirsch and put veil of sugar around
the dish.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05
SUNDAY MENU.

BREAKFAST.
Baked Apples.
Cereal.
Kidney Stew. flashed Drowned Potatoes.
Rice Mullins.
DINNER.
Cream of Potato Soup.
Celery Picalilli.
Chicken Fricassee.
Baking Powder Biscuit
Sweet Potatoes.
Carrots and White Turnips.
Individual English Apple Tart.
Black Coffee.
SUPPER.
Scrambled Eggs with Chopped Peppers
Cod Boiled Ham with Chilli Sauce.
Baked Ounces.
MararOons.
Cocoa.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05
For the School Lunch.

A LITTLE thought will enable one to
provide variety In the school lunch
or wholesome food. containing ample
nourishment in compact form. Sand
witches. relishes and sweets should be
wrapped separately to prevent drying or
absorbing of flavOrs from surrounding
foods White paper napkins. or paraff1n
papers. are preferred for this purpose
Sandwiches can be supplied in such va
riety that they do not become tiresome
There are many pleasing and appetizing
combinations, which may be made of va
rious breads or waters, using filings that
Will agree with the menu they are to ac-
company. Cut the bread into one-fourth-
inch slices Of the desired shape and when
filled wrap in parattin paper
The school lunch should always contain
fresh food, such as an apple, a pear, a
bunch of grapes, orange, lettuce, celery,
tomato and SO on. Procure q small
earthen jar the size of a teacup. When
baking beans fill this and bake them for
next days school lunch for your child
They will not be mussy, as they are apt
to be II dipped with a spoon from the
family jar. Add to this q sandwich or
two of thin slices Of bread spread with
butter, a crisp cucumber pickle wrapped
In waxed paper, an orange. or q good
apple, two or three crisp cookies, etc
Pack in a clean. we'll aired lunch box
which has been lined with a paper nap
kin. The cup which holds the beans may
also be used for other food. such as GUS
tard. favorite pudding, scalloped pota-
toes or any baked dish that NAV he rel
ished cold
Children are fond Of a chocolate sand
wfch. which is made as follows: Beat
one-fourth cup of butter to cream:
gradually beat in three-fourths cup of
sugar. one or two ounces Of melted cfioco-
late, One-fOurth teaspoonful Of CHINA
mon and half a teaspoonful Of vanilla ex-
tract. Use to spread lady fingers or mar
row strips OF bread. Put together in
pairs the same as any other sandwich
Dresses for the south are being made
of mousseline and cloth. Alpaca and
cloth are also used for between-season
costumes.
A new French idea is the oval sun
shade for the Riviera, made of Powered
silk and crepe de chine, trimmed with
fringe.
Gold and silver brocades are still in
favor for evening wear. and fine ma
lines and venetian lace drape and trim
these lovely tissues. 's.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05

beaten St1n, are added, II should go into
a very hot oven, and 1t will come out as
to prevent the batter sticking to it.
The usual order of putting ingredients
together is to first beat the sugar and
butter to a cream. then add the beaten
yolks of eggs. then the milk, next the
flavoring. then the beaten whites, and
lastly the -four and baking powder
The following is an easy cake recipe
Dissolve butter on the stove, add milk
geal the butter. Whip up whites of the
eggs. and gradually beat in the sugar:
add yolks and 1avoring. then the butter
and milk and stir In lightly the -four
Bake as usual.
When 1t is necessary to make several
cakes at once, save yourself the tire
some bea ting of the latter by putting the
required ingredients i'm their usual order
into a small ice cream freezer. few
minutes of turning the crank will result
in fine, smooth batter necessary for a
successful cake. This is a great improve
ment over beating with spoon after the
old fashion.
Loaf cake requires less heat than thin
cakes If the oven is too hot at first, or
is suddenly cooled while the cake is
baking, the cake will be heavy. Loaf
cake should bake twice as long as thin
cake. Divide the time of baking into
quarters. The first quarter should show
a rising, with the edges higher than the
center; the second continued even ris-
ing. with a slight brown tint; the third
a deeper brown and the last a shrinking
and settling. If the cake rises and cracks
in the center you are using too much
flour; when 1t browns before rising the
oven is too hot. If the oven Is generally
so hot as to burn cake on the bottom
put more than single layer of paper
preferably waxed, In the bottom of the
pan.
When a cake sticks to the pan place a
dampened cloth on the bottom and 1t will
cause the cake to steam loose in short
time. Do not clean a sticky cake pan
with knife or anything that will scratch
the surface and make sticking more
probable thereafter. Put half orange
or lemon into the jar with your cake or
cookies and you will find that 1t will i'm
prove the taste and prevent drying.
a good homemade baking powder is as
follows: One pound tartaric acid, one
pound carbonate Of soda and cornstarch
equal In measure to the soda. Measure
them In a cup. Sift together four or five
times to get the ingredients thoroughly
mixed and keep in alright tin cans or
jars.
One housekeeper who saves all cake
recipes says she always underscores the
various ingredients to prevent anything
being overlooked in reading that would
result In spelling a cake.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05
Pretty Ribbon Accessories

Very small ribbon roses are used on these
ties as a finish. and are made in pale or
odd shades Of pink blue. lavender. yell
low and red, and are not larger than a
large pea. They are sewed in rows across
fiat cravats OF velvet ribbon or at each
side of the center Of the bow These
tiny roses mounted on bar pins are a
pretty novelty.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-05

A GIRDLE Of wide black satin rib
n bon is plated with one long loop
and a longer end. An allowance
of six inches is made for a hem. Five
small satin covered buttons fasten the
hem in place. and are set close to-
gether. The same buttons finish the
center of the fiat bow at the waist.
Another sash and girdle of light pink
ribbon has the shorter end OF the sash
tackled to the under side of the girdle.
The sash ends are rounded and finished
with crescent of the ribbon ma
chine stitched. with two rows of stitch
ing to keep in place The ends are
finished with ball trimmings in black.
Plain girdles of metallic ribbon nm
ished with ribbon rosettes are great
favorites.
A handsome empire girdle intended
to be worn with a dancing frock Is
made of pale blue satin ribbon. cord
shirrings at top and bottom, and in mid
die, giving the girdle the desired shape,
with round disk in the center OF the
back, formed of cord shirrings IT Is
finished with one short and one long
sash end, both trimmed with little
knots made of ribbon.
garland of small rosebuds and
leaves makes charming ornament Tor
couture or corsage worn with an even
ing gown. Sometimes they are mount
ed on maidenhair fern instead OF
leaves and encircle opera caps OF me-
tallic laces The buds may be made OF
soft satin ribbon in several shades OF
pink, and the wire forming the stem
ia wound with narrower ribbon In a
delicate tone of green. which is also
used for making the leaves. The Duds
could also he made In severaI pastei
tones yelled with layer OF maine
or metallic net il a more elaborate Ell
feet were desired. Metallic or jeweled
bands for the hair are hnlshed with
ribbon roses rosettes or roseDuds.
For little girls hair bands are very
popular made OF narrow rloDons nan
inch or less in width. The full rosettes
at each side are made Of knotted loops.
Other bands of spangled gauze entW1neo
with pearl or crystal beads are easily
made.
y +
Popular neck bows made of velvet or
silk ribbon consist of two loops ana Two
ends. Some are decorated with pendant
flowers made of narrow ribbon and bapy
velvet ribbon. To make the flowers. Sc
lect a thin satin ribbon two and one-half
inches wide and double 1t lengthWise.
Three lengths of two and One-fourth
inches each will make three flowers. Sew
the ends of each length together In
tiny seam. Gather the edges with over
cast stitch. and pull the gathering close
about piece of No. baby ribbon with
in two inches of the end. This forms
small bell with tongue of baby ribbon.
Cut the ribbon off three inches above the
bell and tie tiny tight knot in the end
of the tongue.
This completes the little bel-like flower.