davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Or may be added to the soup kettle for
f1avOring
Slice celery, mix with an equal amount
or French peas, and serve on lettuce
leaves with mayonnaise
X X
Dress endive with a peppery French
dressing and serve with balls of cream
cheese rolled in chopped walnut meats
and thin biscuits Drowned in the oven
with salt, pepper and bit of butter.
Serve chilled watercress and shredded
lettuce hearts with French dressing to
which a few drops of lemon Juice have
been added.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

serve on lettuce leaves with French
dressing made tart with white wine vine
gar.
Shred canned pineapple. pile table
spoonful OF it in lettuce heart and serve
either with a dash Of brandy and mara
schino or with French dressing
Luncheon and supper salads may be
heavier and richer than those generally
served for dinner. A salad which is
almost lunch in itself is made by cut
ting sweet green peppers into the form
Of baskets, removing the seeds and shreds
of pith and filling wit hdiced chicken and
mayOnnaise. The baskets should be set
on white lettuce leaves. Capers may be
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

added to the chicken mayonnaise if de-
sired.
An unusual vegetable salad Is made Of
equal parts of cooked pOtatoes-new ones
preferably-young carrots. beets, cauli-
flower and tart apples. This salad. sea
soned with salt and pepper and mixed
with French dressing, should be arranged
In a salad bowl on crisp lettuce leaves
and sprinkled over with finely minced
parsley.
A delicious winter salad for luncheon
is made Of cold boiled rice carefully
cooked SO that the grains are dry and
whole. to which are added chopped wal
nut meats. diced tart apples and chop
ped green peppers. This salad should be
served with mayonnafse or some other
thick salad dressing.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Mix chopped nut meats, chopped green
peppers and chopped stuffed olives with
French dressing and serve on lettuce.
nuts, mix them with diced tart apples
and serve with French or mayonnaise
dressing on lettuce leaves.
Skin. seed and separate into small
pieces equal parts Of oranges and grape
fruit and add a third portion of seeded
ana halved Malaga or Tokay grapes
Just before time to serve put the fruit
on lettuce leaves and dress with two por-
ions OF olive oil to one Of the fruit juice
and dash of tart white wine vinegar
Quarter and seed equal parts of Tokay.
Malaga and black Hamburg grapes and
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

acceptable. The woman with a taste for
oriental things may indulge her fancy to
the utmost now, and if she desires to be
ultra fashionable she will follow the
trend toward Egyptian ideas. She will
nave a Cleopatra necklace copied or she
Will acquire a scarab ring. at least. Belts
OF Jeweled silk or leather also are to be
much in demand as the season advances
toward spring and it's attire.
So extreme is the fancy for jewels that
their coiffures with them AS if space
enough for display We're not afforded by
hands, neck and waist, the head must
carry band or circlet, cap or comb all
ablaze with diamonds or their substitutes
rhinestones. No longer can the owner of
the tiara that is worth kings ransom
feel the uplift attendant upon the con-
seriousness that she has an exclusive
privilege. The rhinestone circlet and the
pearl headband belong to all women, and
those who like the glitter of mock gems
f1aunt hairpins that sparkle.
Because no style can endure after it
has been exploited by the humblest, after
it has been cheapened by the bargain
counter. the newest mode DEGREES that
when. the couture is Ornamented the
decoration for the hair shall be unmis-
takably original in design and a part Of
the general jewel scheme. In other
words. fillets that match the necklace
or combs that belong to the pendant are
desirable. 1t is true that the hair orna-
ment need not necessarily be so costly
as the other pieces that are worn, but it
should be Of the same color and it may
be good imitation. Thus the possessor
of a sapphire necklace should obtain a
fllet OF blue crystals set to- correspond
with the real gems worn about the neck.
A ruby pendant should be worn with a
little coronet Of semi-precious stones OF
the same color.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

binations are as many as the meals at
which salads are eaten, and the house
wife has but to pick and choose those
which suit her households taste
Dinner salads should, Of course, be
light and are generally served with a
French dressing. The lettuce or other
salad green should be crisped on the
ice for several hours and the salad should
be prepared shortly before serving.
Following are directions for making
several appetizing salads suitable for din
ner:
Boil celery roots until they are tender.
chill them, slice them and serve them
on lettuce hearts with a French dressing
seasoned with taragon vinegar and pap
rika.
Slice cucumbers thin. mix them with
half their own bulk of shredded green
pepper and serve with lettuce and French
dressing.
Serve half-inch slices of ripe tomato
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19
Fur Collar and Cuff Sets.

ETACHABLE collar and cuffs of fur
are attractive and practical They
may be adjusted to any suit, giving it an
altogether different appearance The col
lars vary in shape according to the fur.
The rolling style is seen in the long hair
ed fur. but where moleskins ermine.
mink. sable and other close furs are en-
ployed. the collar may be a small square
or round sailor. 1t may be notched and
the cuffs pointed. and it may be trimmed
with tiny heads and tails. Some Of these
fur sets have a touch of lace
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Boiled eggplant-BOil a whole eggplant
in a kettle of unsalted water for thirty
minutes. Take out the eggplant, peel it
and cut it in two lengthWise. Tie each
half in a piece of cheesecloth and boil
for another half hour in kettle of sailed
water. By this time it should be tender
if not, boil a little longer, .Lnfasten the
cheesecloth and turn the contents care
fully into hot dish. Pour over it hol-
4andaise sauce or highly seasoned
drawn butter sauce
Stewed eggplant-Peel an eggplant and
cut it into cubes. Toss the pieces into a
stewpan with a lump Of butter and pep
per and salt and cook for ten or fifteen
minutes. Half cover the eggplant with
stock or boiling water and stew slowly
until tender. At the last minute add the
yolk of an egg, beaten up with the juice
of lemon and some finely chopped
parsley. Pour the mixture on small
pieces Of hot buttered toast and serve
at once.
Mashed eggplant-Slice two sweet green
peppers and an onion and place them in a
juice Of sweet lime or little lemon
juice. Roast an eggplant whole In the
oven. When it is done take it out, open
it and scoop out the interior. Mash 1t
thoroughly with potato masher. remov-
ing any Jumps and adding butter, pepper
and salt. A little mustard Is liked by
some persons, but should be added spar
ingly When the eggplant is as smooth
as possible add the chopped peppers and
onion and little lime or lemon juice.
Scalloped eggplant-Remove the skin
from an eggplant and cut it in cubes.
Boil them for twenty or thirty minutes.
Butter baking dish, put in q layer Of
the cooked eggplant. a layer of buttered
crumbs seasoned with salt and pepper, |
then a layer of eggplant, and alternate |
layers until the dish is full. The last |
layer should consist Of buttered crumbs. |
Pour cream or milk thickened with a |
very little -four into the dish until it !
shows through the crumbs. Cook COW
cred for thirty minutes and then remove
cover and brown for ten minutes
Stuffed eggplant-Boil a whole eggplant /
ten minutes. Then cut 1T in two length
wise and scoop out the Interior leaving a /
wall half an inch thick. Cook two table
spoonfuls of butter. one-half teaspoonful
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19
Short Cuts for Hows@k@@p@rs

, chimney, and you will have chimney
with a patch which will not burn. and
which VIII outlast the life Of the Chin
ney. ~
II hne table salt is rubbed into tba
WICK or a candle, il will burn steadily
without disagreeable suffering. To re-.
move candle grease from anything. Wet a
oao.M Win gasoline. rub lightly and the
candle grease will quickly disappear
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

they are pressed by the hand as if they
had just been plucked with the dew on
them. and there is the same exquisite
shading and blending of color
The keeneSt eye and the most alert nose
cannot detect bouquet of these preserved
violets from those raised i'm hothouse.
One of the most perfect examples of this
wonderful art is the rose and bud in the
pink or Marechal Neil coloring. There
are also glorious long stem roses lust thu.
very thing for dinner decorations. as are
also the large. full carnations with the
spicy odor which is always so appealing
Ihey have the same Texture i'm the pet
ais. and the same marvellous colorings as
those straight from the dollhouse
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

crumbled egg yolks make an appetizing
salad.
Another egg salad is made of chopped
hard boiled eggs on lettuce leaves. gar
nished with sliced pimentoes and served
with mayonnaise.
Potato salad made with diced cold
boiled potatoes, two parts to one part of
sliced celery, mixed with French dressing
and served with mayonnaise on lettuce
leaves-with suggestion of grated onion
If it Is liked-is more appetizing than
the heavier salad made only of potato.
A salad that ought to tempt any appe-
tite-and is nourishing enough to satisfy
even hearty appetite-is made with a
lettuce leaf for each plate. on which are
placed a slice of tomato, a slice of green
pepper-which forms a ring around the
tomato-half a highly spiced deviled egg
on the tomato, and mayonnaise.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19
A DOZEN WAYS OF
COOKING EGGPLANT

IN GGPLANT saute-Peel a good-sized
eggplant and cut 1t In half-inch
slices. Dip the slices in we'll beaten
egg and roll in fine crumbs seasoned with
salt and pepper. Saute the slices in very
hot fat, browning first one side, then the
other. Some old-fashioned housewives
believe eggplant cooked in this way is
better when the slices, with salt rubbed
between them, are put under a plate
weighted down with a f1atiron for an
hour or two before cooking. This process
is supposed to press out superfiuous mois-
ture, but salt robs eggplant of its crisp
ness.
Fried eggplant-Prepare the vegetable
as if for a saute, but fry the slices in
deep. hot fat instead of in a skillet or
frying pan. Remove them when they are
an even golden brown and drain on brown
paper.
Broiled eggplant-Peel and cut an egg
plant in slices about a quarter of an inch
thick. Over each slice rub little olive
oil and dust salt and pepper. Arrange
them on wire broiler and brown for
three minutes on each side over "a hot
fire.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Leather ornaments for the girdles of
gowns are printed in Bulgarian designs
and colorings. and have silver bail but
tons to finish them.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

A smartly novel little frock for gen.
eral wear is sketched here II was
made Of snuff cOlored serge with applied
trimming of white serge and plaid silk.
In the latter the colors were tan and
red with a touch of black. thus giving
character to the gown The roIlin9
collar was of the silk. bordered bv the
serge and finished with red silk tie
The drop shoulder was finished bv q
double band of silk and white serge. the
lower edge of the latter cut i'm scailons
and each scallop marked by black all
button. The sleeve is gathered into a
serge bordered silk cum The hlousa
and skirt are each plain and the latter
trimming bands of the blouse.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

that repeat or emphasize the color
schemes of her gowns. She insists on
possessing barbaric necklaces that can
not be initiated. she searches for heir
looms-her own or some other womans s.
and she condescends to wear paste and
brilliants that have histories attached to
them The owner of gems worth a mil
lion dollars now oftentimes let's the pre-
Cious stones remain in safety deposit
vaults while she appears at ball or opera
with one ornament that is a novelty
And what j. the latest novelty? The
collars and yokes of gold and precious
stones. They alone have not been imi-
tated- Their counterfeits cannot be OBJ
tanned in the department stores that sell
the dog collars and the seed pearl neck
laces, the coral canoes and the moon
stone chains that only yesterday were in
favor among the leaders of society who
are famous for their good taste
The dog collar long has been the es-
pecial joy of the woman of middle age.
to whom the decollete gown presents the
grim necessity of displaying the sagging
chin and the neck that reveals lines from
shoulder to shoulder. 1t has also been
the saving grace of the thin girl. But
now with the jeweled yoke added to the
dog collar age and visible bones need
have no terrors to wearers of evening
gowns # they can afford to invest in gold
and precious stones cunningly wrought
that the cheapest costs from $50 to $500
One of the woman artists who make
jewelry their specially has turned her at
tentfon TO these collars, which copy in
finest gold filigree the lace collars that
are revival of the neckwear of the SOS
Some of them are made in rows that |
look as if the gold has been crocheted |
and they are fastened in front with jew
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19
1DWINTER appetites require a
IL certain amount of cajoling.
N The heavier. starchy foods,
i the roots and dried vegetables

winter dole, appall us with their monOt-
ofy of flavor and appearance and we
crave something green. crisp and full of
life and flavor
The sappetizing salad meets this desire
At first thought it seems sometimes to
the tired housekeeper that she has racked
her brain for every conceivable salad
combination which turks there and; she
sees lettuce and endive, cress and celery,
tomato. pepper and the winter fruits
stretching out before her In almost as
endless monotony as that of potato and
turnip and squash. But on second
thought she finds there is, really no ex-
cuse for serving the same salad twice
In month-unless 1t is liked Salad COM
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

of chopped onion and the same amount o.
chopped parsley for three minutes, ther
add the pulp. pepper and salt, and cool
ten minutes. stirring all tthe time. Just
before taking from the fire add a well
beaten egg. FIJI the two shells with the
pulp. sprinkle the tops with crumbs and
bake for twenty minutes.
Eggplant stuffed with forcemeat-Cut
an eggplant in two and boil the halves
slowly for half an hour. Remove the
pulp, leaving two shells. Mash1the pulp
and add to It cupful Of chicken or veal,
minced very fine; a half can Of tomatoes
more il liked-and half cup of bread
crumbs. Return the filing to the shells
and bake for about twenty minutes.
Eggplant fritters-Boil an eggplant in
sailed water and a little lemon juice.
When 1t is tender remove the skin and
mash the pulp. To every pint of pulp
add one-half cup of flour and two well
beaten eggs. Season with salt and pep
per. Form this batter into small fritters
and fry them brown in hot, shallow fat
turning them SO that both sides will
brown.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Never burn the lamp when the oil is
low. If you wipe the char from the wick
with a cloth. instead of cutting the wick
the flame will be straight. Draw the wick
up and wipe at least an inch Of it. Bet
ter results are secured by boiling wicks
in vinegar. Odor is indicative of dirty
tanks and unclean burners. Clean lamp
tanks and burners with hot soda water,
and rinse with cider vinegar. Clean the
globes daily. and occasionally rub the
chimney with alcohol and polish with It's
sue paper to make 1t clear and bright.
When a lamp wick is too large for the
burner, and does not turn up readily, in
stead of cutting down the side to make
it smaller. which makes more rawlings
draw two or three threads from the mid
die of the wick. If cold water is first
poured through a smoky chimney. all the
black will quickly disappear. and polish
ing will then be easy.
To mend a lamp chimney in case of ex-
tremity, take a piece of white muslin
soaked in alum water, made by dissoly-
ing piece Of alum about the size of a
bean in one tablespoonful of water.
When dry. paste this over the hole in the
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Halves of hard boiled eggs from which
the yolk has been removed stuffed with
diced picked beet and French peas mixed
with mayonnaise and garnished with
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

This idea Of jewel scheme that has a
close connection with the color scheme
Of the costume extends even to the wear
ing Of rings. and it is no longer good taste
to load the fingers with diamonds that
have no significance except to announce
the wealth Of the owner. With the con-
tinued vogue for the dinner ring, which
may be most elaborate design. has
come distaste for too many finger orna-
ments. Women who make a study Of
dress choose their rings as they do their
costumes, and they give thought to the
time the place and the attire with which
the rings are worn. For the tailormade
suit the ring for the little finger still is
chosen and it matches the lapis lazuli or
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Wolfe. hand embroidered and further
decorated with bohemian lace and the
sheerest Of the new shadow laces. makes
some Of the prettiest spring blouses.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

t is not enough
distinction to pos
sess diamonds and
pearls nowadays.
The diamonds and
pearls must be set
in original and dis
tinctiye designs.
but even then the
woman of fashion
d g m a n d s some
thing more. She
must have jewels
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Eggplant with tomato sauce-Parboil
the eggplant, remove the skin and cut
the eggplant in slices Of half an inch
thick. Dip them in well beaten egg and
fine crumbs and dust them with salt and
pepper. Fry them golden brown in hot
fat on a griddle or in a skillet. Serve
them hot with a highly seasoned tomato
sauce, favored with onion, finely chopped
parsley and bay leaf.
Eggplant loaf-Remove the skin from
goodsized, firm eggplant. Cut in small
pieces and boil until tender and soft
Drain and mash. Chop fine or put
through the meat chopper half pound
of lean: fresh pork. Add this to the
pulp of the eggplant and mix thoroughly
Then add a teaspoOnful of melted butter,
pepper, salt, a bit Of paprika and two
we'll beaten eggs. Form the mass into
a loaf and bake in a buttered dripping
pan, or else bake in buttered baking
dish. Whichever way the loaf is baked
it should be covered with slices of salt
pork and baked until the pork is a rich
brown.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Less practical are the charming new
bathing caps. which surely We're never
designed to be wet. They are fashioned
or gorgeous silk and decorated with
bands of rhinestones rhinestone buckles
and dangling bead fringe which would
witch even d mermaid
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19
Care of Artificial Hair

This seasons vogue for couture Or
namentation happily conceals many
head of badly cared-for hair, not
the hair that is actually growing but that
often larger quantity which women buy
for the ernamentation of their heads
1t is astonishing how uniformly even
some fastidious women neglect the peri
odical cleansing and daily brushing of the
hair for which they pay exOrbitant prices.
The wearer of switch takes it off at
night and places 1t wherever 1t is most
convenient to drop it, on top of her dress
ing table or on the washstand. There 1t
remains until it is worn again. Then 1t
is combed and brushed a little, but no
effort is made to assure the permanence
of its luster or the naturalness of its
curl.
In a short time it becomes dull and
rough and announces itself to all who are
observant as frankly artificial. So COM
mon is this neglect that women have
ceased to feel at all particular about con-
cealing the fact that their braids and
puffs are detachable. Now and then. per-
maps once in three months. they go to a
halrdresser, who calls attention to the bad
condition of the tresses for which such a
high price has been paid. and there is a
thorough renovation, at a price which is
considerable
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

ON some of the bathing suits, shown for
wear In southern waters, Irish lace sailor
collars are shown. These collars appear
on me most serviceable serge and mohair
bathing suits.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Onduline. another fabric which bids
fair to find favor for spring wear, is a
soft satin whose undulated surface sug-
gests the silk reps of which il is an ont
growth.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Some of the most beautiful winter
dresses are of velvet-emerald nut color.
silver, golden brown-trimmed with fur
good combination is honey-colored
plush trimmed with silver MORE
The basque is an important feature on
the new suit coats. Sometimes il is
formed merely by a waist belt adjusted
little above the waist line and showing
just a little of the coat below it,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19
EDITED BY (hu,

and. indeed. for brooches and earrings
| The finest are from Ceylon and have
the de1cate blue tint that is opalescent
Our so-caled domestic moonstones are
really not moonstones at all, but chaIce-
dony, and are not employed where costly
settings are desired. They are utilized
howe ke,; for purses; bags. pencil tops
| stone-incrusted bags exhibited recently
was of gray sueGe with silver TRIMMINGS
IN which the moonstones were imbedded.
the hinges even being ornamented.
Pearls retain their amazing vogue de-
spite the fact that limitations of every
sort are sold, from the ten-cent string of
beads to the clever copy of the fifty
thousand dollar necklace which is bar
gain at $500. The latest fancy remains
loyal to the seed pearls OF our great
grandmothers. These are costly when
genuine. and when one buys a string. or
rather a rope of them. care must be
taken TO select those that have not been
Dieached, and for that reason can be re-
lied on to keep their delicate tint and
iuster In addition to their use in neck
1 ,aGes the seed pearls continue to be much
prlzed as brooches and earrings in set
tnes which show no trace of gold or
platinum and are in the fullest sense
pearl ornaments. The effect of unre-
.i Jewels is attained by sewing the
tlhE pearls OH mother-Of-pearl with
horseha1r and then mounting them on
soId' necessarily costly process.
x X
Corals OF every tint, from the deem
red of old-time preference to the delicate
pink, now so desirable. are in high favor. |
The best is the Japanese coral, which Is |
inner than any that is to be procured i'm |
Italy. The coral canoes of the tint of |
the inside of seashell are the first |
choice for pendants. and when these
are attached to strings or dog
collars of beads of the same tint the
necklace may cost 1000 or more. Me-
dallions of varying sizes held together
with strands of small beads also are in |
demand
With the preference for jewels that
have definite relation to costume the
use of lapis lazuli and jade, which adapt
themselves to daytime wear most admit
rably. has grown amazingly With cloth
-hree-piece suits and afternoon costumes
hese necklaces give just the right touch
md vie with the strings of amethyst and
amber beads in popularity. The amber
~ the way, is not the old-fashioned.
ight-toned bead. but smoky and dark.
md the beads are used in many strands.
This all-day fad for the necklace has
aused cut jet to return to favor. It