davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
THE. AUTUMN Wells.

Have you noticed how the mask wells
or bobby wells, as they are sometimes
called. accentuate the mouth Such a
veil has narrow border which bisects
the face just at the end of the nose.
TALLY concealed. Is thrown into the
background, while the mouth stands
out wildly. The woman whose mouth
is not charming should. therefore. be
very careful how she adopts one of the
saucy bobby wells.
Another thing to be careful about is
the mesh pattern. Do not be led astray
by certain meshes that are fashionab BILE
at the moment. Stick to the sort of
mesh that makes YOU look youngest.
AS rule the finer. less heavy meshes
are most becoming. and the brussels
net patterns and chantilly patterns are
almost invariably flatterins. 1t is the
coarse craquele and filet meshes and
the honeycomb effects that are dan
gerous to the ordinary woman. though
Il beauty may safely affect them.
II the complexion is not fresh do not
wear dotted veil. for, like beauty
spots of court plaster. black dots en-
phasize color in the face and need vivid
tints to set them off. Flesh-tinted veil
ings look well on pale women: white
veilingS on women with a good deal of
color There are complexion veilings of
black mesh lined with almost invisible
fesh-t1nted tulle. which are exceeding
ly becoming, though somewhat expen-
siVe. Brown wells are almost universal =
ly becoming, and this season they are
particularly fashionable They are worn
with black, blue and green hats. as
well as with brown hats. and there is
an endless variety of meshes and pat
terms.
The dainty woman has special case
Tor her wells. where they may be kept
nat ana under pressure when not in
use. Such a case may he made Of heavy
silk. 1t should be a yard long and the
width of a face veil, with straps ~ ia
tervals to slip the wells under. After q
veil Is inserted and stretched smoothly
in place the case may be folded
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
Wool Embroidery.

y coy winter embroidery is that OF
wool. This is a revival of an old fash
ion in embroidery, and one on which
the present generation of embroider-
ers. until lately. has looked with con-
tempt.
However. as each old fashion is re-
vived. it is improved upon and modi-
fed into the present days idea of
beauty, and so 1t is with the wool en-
broidery.
In the new designs and color combi-
nations one finds more tremendously
blended effects and an elimination of
the crudeness usually associated with
ones remembrance of the work. FIRE.
quently the wool is combined with
silk and the two interspersed are very
attractive. The wool embroidery may
be done upon any material from linen
to silk or wool. 1t is. of course. not
an art that should be exhibited in hot
weather. but on cool days 1t gives
very welcome touch of coziness to the
library and living room. The same
motif can be used on cushions and ia
BILE runners.
Wool is quickly worked up. because
the coarser varieties are generally
used. Dahlias in particular are very
effective when worked in wool. They
may be carelessly arranged in a basket
worked in silk lattice work. while dah-
has and foliage are of wool. The CEN
tiers of the dahlias should be in heavy
silk French knots.
There are many other pretty designs
for this wool work. The one great pre-
caution is to avoid a clashing of colors
the mistake so often made in the old
days.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
SAVORY RAMEKINS.

pEET.ED FISH-Halibut or any
other white meated fish may be deNiied
and served as an entree at luncheon
for the fish course of either dinner
or luncheon. Shred the cold cooked fish
and mix with it half its quantity or
bread crumbs. Blend these with the
yolks of two eggs and with niue
oyster liquor. If it can he had. IL not
use hot water to taste with salt. pap
rika, onion juice and chopped parsley.
Put into buttered ramekins, sprinkle
the top with bread crumbs, dot with
butter and bake in quick oven until
a light brown.
MEAT SOUFFLE.-This may serve as
the piece de resistance of the lunch-
con Since, as a rule. this and similar
mixtures are well seasoned one meat
Is about as good as another for a
foundation. unless chicken is used The
odds and ends of the roast. or of steak
or chops. or even soup meat. should
be run through the meat chopper with
thin slice or two of boiled ham. one
or boiled tongue and one or Two of
bologna sausage. The last can be OBJ
tanned from nearby butcher. If they
cannot be had. a little homemade sau-
sage and thin slice of ham. the lat
ter boiled for a few minutes. viii work
wonders Grind these with the meat,
fine. Season the mixture with salt
pepper, little chopped parsley, and.
if it is wanted. with a little onion Juice.
Add enough bread crumbs to max "A
sufficient quantity. The usual proper
ton for n souttie is two cupfuls of nlea,
to one cupful Of bread crumbs. To two
cupfulS Of meat and bread crumbs add
cupfui of white sauce and the yolkS
Of two eggs. Fold in the stffly beaten
whites of the eggs. fill the buttered
ramekins half full of the mixture
sprinkle with buttered crumbs and
bake in quick oven. Serve as soon
as they come from the oven. they
viii fall The white sauce is made Of
one cupful of milk and a tablespoon
full each of butter and flour. Salt and
pepper are added to taste.
For The breakfast eggs, butter the
.anekins and break into each one or
TAO eggs without breaking the yolkS.
Ia he Until the yolks are set. Dot
Win butter and arrange couple OF
thin slices Of bacon at each side OF
the eggs. Send to the table on a fold
ed napkin on each plate
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
Tatting for Underwear.

Infinitely more rich, even though 1t
be of the utmost simplicity. is the ap-
pearance of fine nainsook underwear
edged with tatting than if 1t were
made of less fine material covered with
quantities of Imitation lace costing
many times more money than this
pretty. old fashioned trimming. Tat
ting is "A delightful occupation for spare
moments. and when combined with fine
materials is all that one could wish in
daintiness. Tatting can be made in
different widths Usually. however. a
mere picot is sufficient for the effect
desired. Skirts, drawers. corset waist
armholes, necks and closings can all
be edged with it. To further enhance
such garments. monogram or initial
embroidered upon them in white is ex-
cellent.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
Smothered Round Steak.

Trim off the outside skin and fat. Cut
in pieces just large enough to serve
each person on n piece of toast Roll
these pieces in flour and brown In but
ter in frying pan. Part of the suet
from the steak may be rendered in the
pan before putting butter in; pick out
the stringy pieces. After simply
browning both sides OF the steak. add
three teacups of boiling water or little
less to the pound. Move to back of
range, cover tightly and let simmer
very, very slowly from one and one
half to two hours. turning over when
about half done. Serve on a platter of
toast or by itself. 4 little more -four
may be added to the gravy or Il little
sweet cream. Season just before plac-
ing on platter.
If meat is very tough add pinch of
soda. This is very nourishing and
cheap dish and it is delicious.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
An Apple Recipe.

Generally speaking, food is high. but
apples are among the inexpensive
things which are good, and the fol-
lowing recipe will be found good for
dessert: Wash and core any number of
apples: put them in an agate pan. fill
the holes with brown sugar; mix half
a cupful of water and half cupful of
grape juice: pour it by spoonfuls over
the apples, cover pan and bake until
slightly tender; uncover. finish baking
COOK until broom splint will pene-
trate the apples easily. Serve hot or
cold. They are quite rich
Soft gingerbread is ALWAYS n satisfac-
tory accompaniment for dishes made of
apples.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
CHICKEN DELICACIES,

CHICKEN EN- CASSEROLE.-Dis-
joint chicken as for fricassee and
place in a casserole or covered baking
dish. Add a plumber of small onions
peeled. two bay leaves, half turnip
cut into tiny cubes, two stalks of
coarsely chopped celery or a dash of
celery salt and half a pint of carrots
cut into diamond shapes. Partly cover
the chicken and vegetables with boiling
stock and cook with the cover. on. for.
an hour and half. giving it frequent
hastings. Season with level teaspoon
full of salt and a saltspoonful of pepper
after the chicken is half cooked. Either
fresh or canned mushrooms may be
added to the vegetables When done
the chicken should be a crisp brown
II cooked in a casserole, which is now
found in every we'll equipped kitchen,
the chicken is served in this dish, which
is placed on platter If it is cooked
in double baker. then it must be
served on q hot platter encircled with
toast triangles.
CHICKEN CHARTREUSE.-Th Eng
lish serve fowls in elaborate form A
favorite dish. with them is chicken
chartreuse. Line in a plain mold one
inch deep with simple boiled rice and
fill the center with cream chicken-that
is, cold chicken cut in cubes and SIM
mered in thick cream sauce Cover the
mold and heat in a pot of boiling water
for ten minutes Turn out on very
hot platter and encircle it with canned
mushrooms mixed with cream sauce
CHICKEN A LA MILANAISE-Pre-
pare rich white sauce, using equal
quantities of chicken stock and cream
the former favored with celery, onion,
parsley and a bay leaf and seasoned
with salt, pepper and little mace. Cut
up a large fow1-or two chickens
which have been praised with plenty of
vegetables into meat pieces. removing
all the skin and many of the bones
as possible. Place in a stewpan con-
tanning the sauce. Cover with buttered
paper before putting on the lid of the
pan and let the contents simmer very
gently for a quarter of an hour. Just
before taking the pan from the stove
stir in the yolks of two eggs which
have been beaten up with a tablespoon
full of white wine. Serve surrounded
with border of spinach garnished
LITTLE CHICKEN ASPICS-Line
some plain individual molds with cool
asplc jelly. decorate this with cooked
peas and put them into cool place
until they are required. Put quarter
of pint of thick mayonnaise sauce
! into q basin and mix it with quarter
of pint of whipped cream. Then add
! by degrees a quarter of pint of cool
| aspic jelly (Which is still liquid Have
| in readiness some of the white meat of
la cooked fowl cut into small dice
shaped pieces. mask them quickly with
the mayonnaise cream and fill the in
| dividual molds. Turn out the little in
dividuaI aspics as soon as the mixture
| is quite firm, arrange them close to-
gether around a small platter which
| has been covered with chopped aspic
and fill the middle of the dish with a
salad composed of young peas (cooked)
| and lettuce.
Copyright. l914)
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
Desserts for Cool Days.

vanilla SOUFFLE.-Scald one cup
full of milk seasoned with one-quarter
teaspoonful of salt in double boiler
and mix in two tablespoonfuls of -four
and two Tablespoonful of butter
creamed together. Cook while stirring
for ten minutes to form smooth
paste Beat together thoroughly the
yolks of four eggs and three table
spoonfuls of sugar and pour over the
mixture in the double boiler stir this
all together flavor with one teaspoon
full of orange extract and set away to
cool To prevent crust from forming
rub a little butter over the top. About
a half hour before time to serve 1t
fold In the stiff1y beaten whites of the
four eggs and bake in a pudding dish
for thirty minutes. Serve with choco-
late sauce.
CHOCOLATE. SAUCE.--Boil together
five minutes in a saucepan half cup
of sugar and half a cup Of water This
will make thin sirup and should be
allowed to cool before stirring in four
ounces of melted chocolate. Add one
half teaspoonful of vanilla extract and
stand in pan of hot water. When
ready to serve put in one-halr cupful
of cream milk.
CREAMY CROQUETTES.-B to
the boiling point in q double boiler two
cupfuls Of milk seasoned with one-half
teaspoonful of salt and a pinch of Gin
namon. Now add one-ha1f cup of sugar
and thicken with two and one quarter
tablespoonfuls of cornStarch that has
been previously moistened in cold milk.
Remove from the fire and pour over
the whipped yolks of three eggs. Stand
over the fire again a few minutes to
set the eggs and add one-half tea
spoonful Of butter and one-half tea
spoonful of vanilla. Strain into a
biscuit tin and allow it TO become thor
oughly cold and firm. When ready to
use cut into cubes little over two
inches square and dip into sifted
cracker crumbs, then into a beaten
again Fry in hot fat until golden
brown.
FLAKY PUFFS WITH LEMON
SAUCE.-Add to one cup of boiling
water one tablespoonful of butter and
when the latter is melted mix in one
cupful of flour. Beat these ingre-
dents with a fork until perfectly
smooth and free from the sides of the
saucepan. Take from the fire and
drop in three eggs, one at time.
whipping the mixture rapidly each
time an egg is put in. Stand until cold
and fry in very hot fat a spoonful at
time. allowing about fifteen minutes
for each puff. Sprinkle with powdered
sugar and serve hot with a sauce made
as follows: Strain the juice of one and
half lemons and add to it one cupful
of powdered sugar and half a cupful
of boiling water.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
7HE new coats for children are
chinchilla kerSey brOadClOtl

/ made of zibeline. wool velour,
chinchilla, kersey. broadcloth.
cheviot. fancy mixtures, plain and
fancy plushes. velvet corduroy. vel
veteen. velvet. imitation Persian. broad
tail and other fur fabrics.
Among the novelties are coats made
with n flare. both front and back, with
a belt either in front or in back of
self material. velvet. imitation fur fab
ric silk. Some coats are cut in two
sections, the lower section being IN
circular effect or laid in pleats while
the upper is in semi-fitted effect. Near
ly all the new coats are made with set
in sleeves or sleeves made with
large armhole. The standing collar and
the rolling flare collar, which can be
fastened high at the throat, are uni
versaily used.
Military styles are used in trimmings,
which consist of braid. silver and gold
buttons Narrow gold braid is eff
fectively used. Not only are collars
and cuffs of fur, but sometimes the
entire garment is edged with narrow
fur hands Beaver. skunk, chinchllla.
SQUIRREL ermine. caracul. Hudson seal
iastrakhan and monkey are lar seiy
used Sometimes buttons are of fur.
When fur is considered too expensive
fur fabric is used and makes an at
tractive trimming. Fur trims the little
coats of serge or velvet. but velvet
trims the fabric coats.
MANY of the wooden dresses are made
to be worn with guimpes. Ihey are
cut V shape or in bosom effect and
have guimpe finished off with a
round, square or fancy collar. and fire.
quently tie of silk ribbon Sleeves
and collars of children's dresses soil
very easily. which makes these
guimpes with sleeves very desirable.
Rcdin cote school dresses of serge.
ga bardine. checks or plaids are popular
with mothers. Dark dresses are piped
with a bright color or have a wide
girdle of a contrasting tone.
Oliver Twist suits are very effective
for little girls. They are made of
serge in place of linen. and the serge
skirt is usually buttoned on to a shep-
herd check blouse. The Russian blouse
in many forms is seen. as is also the
jumper style. The skirts of many
dresses are in tunic effect or have one
or more flounces. The sash or belt is
usually placed at low waist line.
Velvet and corduroy dresses are bound
and trimmed with braid in military
style
Heavy white fabrics for winter wear
include piques cordelines. linens and.
epon@es, trimmed with embr oidery.
Some of the new white dresses are en-
broidered in colors or have colored
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
To Make a Handy Mop.

e ROM piece OF doubled outing clotn
cut two circular pieces seven incter
in diameter. in the middi. Of these
cut circle seven eighths Of an inch In
diameter Clip the edges. turn in and
overcast. Sew to the outer edges Z
scant seven-inch ruffie. and a fourinch
ruffle to this. Slip over the handle Of
an old broom which has been clipped
up close and you will have a mop su-
perior to many YOU have used II is
easy to keep clean. as it may be easily
removed and washed
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
To Make Pot Pie.

This can be made with veal alone,
chicken or any nice meat. 1t can also
be made similar to the Irish stew with
leftover meat and adding little fresh
meat Meat can be used alone or with
a fiavoring of vegetables. Cut up small
and simmer, as the Irish stew is made.
then put in a deep baking dish and
cover with a biscuit crust or a mashed
potato crust rolled out with flour. Bake
rich brown in moderate oven. Serve
in the baking dish. Veal stew, which Is
made by cutting pound or two of
veal into six pieces, makes good pie.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
No More Gray Hair!
Fine Natural Color
Brought Back by Interesting
New Discovery. Dan
druff killed.

IaGics.-y"u whose youthful bloom is fast
disappearin. before the attacks Of premature
sray hair why don't you bring back the
faded strands 10 the color they Were. when
Nuu were ~? Science has made il .aSy-yes
and most certain and positive. All YOU need
DO is Ia io to Peoples Pharmacy and get a
bottle al Hays Hair Health. This refined
and dainty preparation, which is found on the
toilet tables Of the most particular ladies' in
America. is applied To the hair easily. quick
" and without muss or annoyance-just AZ yoi
would any other fine hair dressing. From th.,
very start remarkable change takes place
gradually. bur surely. The gray and faded
hairs, acted upon by the oxygen in the air.
come back TO the fine. brilliant dark color
they were originally Hays Hair Health is
not dye. Its action is positively harmless
TO the most delicate hair scalp. which
should be welcome news 10 the multitudes of
men and women who fear dyes because Of
their known harmfIlness
ANY one who wishes to do SO may try II at
the rsk of the manufacturers. Pbilo Hay
Spec. Co.. Newark. y. J. Simply get bottle
from your drucgist-25c, SOC or 81 .O0--and II
you are not satisfied the price will be returned.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
For Wall Paper Patches.

When the wall paper chances to need
a patch. and the new paper is conspicu-
ously bright compared with the old.
hang the new piece in the sun shine,
watch closely and you will find that it
will soon sun-tone to match the old
paper. You may then patch your wall
and the patch will be hardly noticeable.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01

~2IF.D ,1rrants are 1un of nutri-
i ment and take the place of other
- fruit when it is scarce. Before
usine, they should he washed in warm
water until the water is merely req
dened hv them but not soiled at all
When clean. turn them on a sieve 70
drain and dry them in a cool place,
sprinkling "a little flour over them. ana
r,,bbin.- them in "A cloth This will re-
move many of the small stalks when
will probably still adhere-to them even
after washing. Now take a few cur
rants at a time and sprinkle them ON d
n,ate to discover if any small stones
remain
7, &c q GOOD plan to clean currants
as soon us they come mo 'ie ho'
and to store them in jar anu II
easiest not to attempt more 'ii"'i
,,ound at a time They must on no ac-
count be used when they are WEI VI
bot and they should have a little flour
spripkIed over them before peiiS mn
ed with other ingredients. II
they may he scalded WIN inns
water to make them plump ana 'ei'"e''
hut even in this case theE il'u'' "
Thoroughly dried and Toured oeioIe "
inp psed II is much cheaper 10 nuE
-a;einr ana then stone them yourself. TO
do this. pour boiling water over them anu
let them stand for about ten minutes.
Drain and rub each ralsln pet"et,i
YOUR thumb and hnseF- Inv
come out clean.
Dried fruit tastes just as good. II NOT
better, when stewed in the oven, anu
this method has its advantages. me
fruit Will not dry and urn. VIII re
main whole and may be cooked While
roasting or baking Wash the fruit.
pour boiling water over it, and let II
stand in a covered dish until ready
to nut in the oven. Now -aCd the sugar.
cover tightly and let the heat of the
oven do the, cooking. Prunes are al
WAYS delicious when stewed in this
way
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
Raisin OF Currant Pie.

Take two cups of sugar two cups ot
raisins or currantS whlch nave peei
prepared as described. one-hah cup oi
vinegar. one and half cups OF NOT
water one egg well beaten, Two taoie-
Spoonfuls of flour and a scant teaspoon
f,,I of butter Mix the ingredients and
set on the stove In a saucepan and holl
until it thickens. then put II between the
and bake
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
To Freshen Lemons.

When lemons are hard. cover them
with boiling water and stand them
aside to cool They will then appear
fresh and full of. juice. Neither viii
the juic. seem in the least diluted by
any water absorbed.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
Raisin or Currant Pudding.

one cup of sugar. three cups OF flour,
one cup of chopped suet. one ana a nail
pounds of raisins properly prepared. a
teaspoonfuI of soda and two cups OF
milk Mix the suet in the flour and add
the sugar Then add the milk. in which
the soda has been dissolved Stir the
fruit in last. place in a buttered mold
and steam until done. This pudding can
be kept for weeks and steamed over
when it is wanted.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01

Take one pound of prunes and boil
until soft. Remove the stones and
mash. To this paste add the whites of
four eggs we'll beaten and one half cup
OF white sugar. Bake until a light
brown. Serve cold with cream
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
Fig Pudding.

One cup of -four two teaspoonfuls of
baking powder. one cup of bread crumbs.
one cup of sugar. a pinch of salt, one
half a pound of dried figs. one cup of
finely chopped suet. two eggs and one
cup of milk. Sift the flour and baking
powder into bowl. add bread crumbs.
sugar salt and suet and the figs cut up
small Mix we'll, add the eggs. we'll
beaten. and the milk. Turn into
creased pudding mold. cover closely and
steam three hours. The pudding should
lie moist enough to pour easily into
the mold.
Fig Cake.
one cup of sugar, one-half cup of but
ter, one-half cup of cold water with
small teaspoonful of soda dissolved In
it, one and one-half cups of raisins
chopped a little, two teaspoonfuls of
cinnamon. two teaspoonfuls of nutmeg.
two eggs, one-half pound of chopped
figs and a little more than two cups of
flour Flour the fruit. Bake i'll two
layers.
Fig Cookies.
Cream one cup of brown sugar with
q half cup of butter, add two beaten
eggs, two tablespoonfuls of sour
cream level teaspoonful of soda dis
solved in the cream, half a teaSpoonful
of ground cinnamon and a cup OF chop
ned figs Add flour to make dough
and roll out. cut in cookie shape and
bake.
Stuffed Figs.
Steam for one hour some figs. clip off
the stem end, open and press in each a
marshmallow. Roll in powdered sugar.
Let some figs stand in grape juice until
soft, but not soggy. Cut them open on
one side and stuff with half marsh
mallow and a pecan nut meat. Press
shut. roll each in sugar and keep IN
dry place.
Date Macaroons.
Take one pound of dates chopped fine,
one pound of blanched almonds chop
ped fine, the whites of four eggs beat
en- to stiff froth, and one cup of gran
ulated sugar. Beat the sugar into the
dates and almonds and bake the mix
oven.
Steamed Dates
separate the dates and wash them
then put them in the steamer and steam
them for half an hour so. Let them
get cold before serving. For a nice
bite for the children's lunch, wash and
carefully stone some dates then roll
them in powdered sugar and corn
starch. They are healthful and nour-
tshing.
d.