davidaulloa/AmericanStories huggingface dataset:
Evening star., 1914-10-11

non .naked stuffed pears only the
II larger pears should be selected.
/ Peel and core them. and stun the
cer+ers with a paste composed OF dates'
A.. .nd chopped nutmeats. Bake tnen'
rn+,, thev are tender. keeping just
enough water in the pan to make IL I'M
nossible for them to burn. Serve VIII
sweetened whipped cream.
pears make quite as good dumphnes
O.. ann,e. when covered with a biscuis
c-ust and baked, or they may. be served
as fritters by being dipped IN Dae'er
and fried in deep TAT.
Pear Shol lrcake.
Stew the pears with plenty OF sugar
and spice. and a little orange or lemon
4uice to bring out the flavor. when
cooked very tender. press through q
eo1.naer add such additional seasoning
q . NAV seem necessary. and spread the
sauce literally over some old.tasIaVSu tts
shortcake crust. To make the IaL.Se.;
take two cups Of -four. teaspoohtui
and q half of baking powoeI, Eai .arset
hIespoonful of lard and sumclsnt
nmah,y and bake until the crust Y
SreWn and crisp; then split 1t through
the center. butter 1t generously ana
cover with the fruit.
Ginger Pear.
Eight pounds Of fruit after It is peeied
and cut in slices, six pounds OF wnite
sugar, one-fourth pound Of white GIN
ger root. tied in thin cloth. four lemons.
chin OF the thin yellow Skin OF the
lemons with a sharp knife, use with tine
pulp and juice. but do not use any OF
the bitter white part: Stir all togetner;
ID one small cup of water and let All
stsnS aau IA awhiie to draw out Juice. Then
cook slowly until all is clear: perhaps
viii not cook to pieces Is best to use.
German Pear Charlotte.
To prepare this dish. peel. core and
minca six large pears. and cook them
with q CUP Of powdered sugar and the
peel Of half q lemon. but with as little
water as possible. Az soon as the
moisture has been reduced. but before
there has been time for the fruit to dis
solve, move the pan farther from the
Evening star., 1914-10-11
Fancy Holiday Paper.

KrEw and handsome shelf paper and
IN decorating paper for Halloween,
Thanksgiving and Christmas has made
its appearance. The crepe paper for
Halloween celebrations appears in
combinations Of black cat, witch and
pumpkin figures. For Thanksgiving
the turkey, Pilgrim, pumpkin and corn
styles are seen. In Christmas crepes
the holly, Santa Claus. reindeer and
poinsettia designs are to be had. Shelf
papers and shelf fringe, as we'll as
naper napkins and sets of paper dishes,
come in lovely patterns and colors.
Evening star., 1914-10-11

1UTs add attractiveness ana nutri-
ton to many . plain dish. They
are especially valuable for the
school luncheon basket, as they mako
tempting sandwich filings when COM
bined with chopped celery. olives.
pickles. pimento. cream cheese and
both fresh and dried fruits. They give
the same nutrition as does meat. They
give the needed touch to q pudding.
dessert, cake filling or salad. Conse-
quently we are including the tooth
some nut meats more plentifully in the
various cooked dishes.
Buy nuts in the shells when possible,
as it is . much safer plan. but II you
are obliged to get nuts that are she'll
cd. subject them to the following treat
ment to free them from any germs that
may be lurking round them. Place
them In q colander and pour boiling
water over them very quickly. and at
once immerse In very cold water. then
drain and wipe dry in folded napkin.
This does not affect the oils and crisp
ness OF the nut meats II 1t Is done
quickly.
Choose almonds with thick shells, as
they have the richest and sweetest
meat To blanch them. pour boiling
water over them, turn them upon q
clean towel and rub the brown skins
from them. To extract pecans whole
them and let them .tasd unt
cold. Crack them at tho small ends.
The kernels OF English walnuts that
are a trihe rancid for use can be
sweetened If boiling water containing
a pinch Of soda is poured over them.
Walnut Roll.
Boil four good-sized potatoes. peel
and mash them, add three dozen roll
ed crackers. one cup Of chopped Eng
nsh walnut meats, two chopped
medium-sized onions and one teaspoon
full of powdered sage. Make a we'll in
the center, then pour in four well
beaten eggs, one tablespoonful OF
melted butter, two tablespoonfuls OF
cooking oil and salt and pepper to taste.
Mix thoroughly, make into roll. place
in a baking pan containing one table
spoonful Of cooking oil. cover and bake
in a moderate oven for one hour.
Walnut Layer Cake.
Take one cup of butter. two cups OF
sugar, three cups Of sifted nour. four
eggs, one cup Of water. two teaspoon
fuls of baking powder and one tea
spoonful of vanilla. Mix and bake In
four layers. Filling. four cups OF
brown sugar. one cup Of sweet milk
and one cup of butter. Boil until II
stiffens when dropped in water, then
stir in one and one-half pounds OF
English walnuts and one pound OF
chopped raisins. Frost with wniee
Fruit and Nut Salad.
A delicious salad Is made by cutting
I'D preserved ginger. orange marina
lade. nuts and dates Mix these with a
little lemon juice and place in wine
elasses. Into this blend the whites OF
epre. and put with nut meat.
Almond Balls.
To one cup Of cold chopped veal add
twelve chopped blanched almonds. one
half teaspoonful Of salt. one egg'
pepper to taste, and one cup of tomato
sauce. Mix the meat, almonds and
seasoning and moisten with the well
beaten egg. Roll into balls the size of
a walnut and set in a baking pan Pour
over them the hot tomato sauce. Cook
in a hot oven for twenty minutes.
Garnish with parsley or water cress.
Almond Cake Filling.
An almond custard filling is made
from one cup Of hot cream. the yolks
Evening star., 1914-10-11
APPLE TREES LADEN
WITH THEIR HARVEST
This Kind of Fruit Deserves Attention of Clever
Cook and Wise Housekeeper, for Apples
Are Inexpensive and Have
Wide Possibilities.

-@HE days will soon be here
when apples and oranges,
grape fruit, bananas and
lemons will be the only fresh
fruits found in every market
To be sure, hothouse grapes are now
SO inexpensive that almost all of us
can afford them occasionally, and for
many persons other hothouse and
tropical fruits are winter possibilities
/ But our winter choice Of fresh fruits
fs 2fways more limited than our sum-
meF choice. And the clever cook. the
wise housekeeper. ought to make
double use Of such fruits as we can
get fnexpensively.
Apples should come IN for first con-
sfderation, because they are cheaper
( and have more possibilities than any
other winter fruit. Some seasons-and
this may be one Of them-really good
eating apples, so-ca1led. are expensive.
But apples suitable for cooking can
always be inexpeneively bought. Re
member, however. that It pays to buy
q sound apple with good flavor. For II
the apple is unsound. some Of It must
be discarded, and IL its flavor is lack
ing in piquarcy, doubtless some Of 1t
will be left uneaten. The good fruit
is always less expensive than the poor
fruit.
Salads.
Apple salad is now so we'll known
that it needs little Recommendation.
But remember that there are many
combinations Of apple that are delicious
as salad. Here are few:
waldorf salad. which calls for diced
apple. broken English walnuts and
chopped celery mixed with mayon-
naise dressing.
Apple and nut salad or apple and cell
cry salad. with French Of mayonnaise
dressing.
Apple and date sa1ad-diced apples.
shredded dates. French dressing and
lettuce or endive.
Apple and orange salad, with French
dressing. on lettuce.
Apple and grapefruit, with or with
out the addition Of orange, with
French dressing on lettuce leaves.
Apple, rice and bacon salad good
luncheon salad The broiled bacon
should be minced, the apples should be
be naky. The salad should be lightly
MIXED with French dressing and serv-
ed on lettuce leaves with mayonnaise-
Apples With the Meat Course.
Apples in many forms are delicious
with meat. Apple sauce is the accepted
accompaniment Of roast pork, and small
apples baked with nutmeg. without
skins, are also delicious with pork or
with veal.
Apples fried in half-fnch slices with
bacon are a tempting entree served
alone. or a fitting accompaniment for.
many meat dishes
Apple sauce can be served in tiny
shells of pastry with roast poultry, and
apple fritters can be served with poul-.
try or game. When making apple
sauce to serve with meat the red skin
of the apple boiled with the sauce,
which should be pressed; through a
strainer to make It perfectly smooth
when done. will give 1t q denshtrui
color.
Apples for Dessert. Il
Compete of Apples.-Six ripe apples,
one lemon. half pound loaf sugar, one
and a half pints of water. Select the
apples of moderate size, and cut In
halves, remove the cores and rub each
Evening star., 1914-10-11
SE,ASONABLE RECIPES

fre, extract the lemon peel. add two
tab1espoonfuls OF apricot jam or mar
malade and cool. Line a buttered char
lotte mold with paste. NIL with the pear
and bake for about thirty-five minutes
or until Drowned in a hot oven. Serve
with a sauce favored with apricot jam.
Pear Compete.
Eight pounds of pears six pounds OF
sugar. four lemons and juice, six ounces
Of candied ginger. After peeling, cook
twenty minutes. or thirty. with ginger
and lemon juice. then add sugar and
cook twenty minutes more.
Pear Chips.
This 10 an old colonial conserve high.
ly approved. Select hard. firm fruit for
its making. peel. core and cut into
shavings. Weigh and to each pound
allow the juice and half the yellow
rfnd Of lemon. one ounce of green
ginger root and one pound of granu-
later sugar. Place the pear chips In a
large granite preserving kettle with
alternate layers of fruit and sugar.
Squeeze over It the Juice of a lemon.
cover closely and let stand overnight
in dry, cool place.
In the morning boil the green ginger
root and lemon peel cut In chips, sepa-
", "A
low one cup of water to each pound OF
pear chips and cook until transparent.
Lift out carefully, skim the sirup and
put in the lemon peel and strained
ginger root. Cook until clear and ten
der, pour over the pear chips and I'LL
the sterilized Jars. dividing the peel
and ginger root between them. Seal
Pear cuustard.
Drain the fruit free from Juice and
cut into small pieces. Mix one table,
spoonful Of cornstarch with two OF
cold water, add half q cup of sugar
and stir WELL Put into a saucepan, add
one pint Of boiling water and one tea
spoonful of butter and stir until thor
oughly blended. Beat the yolks OF two
eggs smooth and mix with them one
tablespoonful of cold water. Turn the
two mixtures together and cook three
minutes. Take from the dre and Chill
with little mounds OF whipped and
sweetened cream Serve at onoe.
Pear Brown Betty.
Lay the pears drained from Juice in .
shallow baking dish and dust well with
powdered cinnamon and pulverised su-
gar. Cover with buttered crumbs. dust
with cinnamon, moisten with little
Of the fruit liquor and brown IN the
oven
Spiced Pears.
Dissolve one pint OF sugar in one
quart of vinegar. Add one teaspoonful
Of whole cloves and one tablespoonful
each allspice and cinnamon. Boil two
minutes. Drain the sirup from a can
sirup and cook gently until It turna
red, Serve cold with plain cake.
Pear Salad.
Take halves Of preserved pears. roll
In ground English walnuts or pecans
and serve on lettuce leaves with may<
0nnA''' EM1A PADDOCK TN1EoRD.
Evening star., 1914-10-11

even to Nuremberg. the German city
world famed for it's toys. Indeed.
American machine-made toys compare
very favorably indeed with the Ger
han handmade toys.
Evening star., 1914-10-11
To Freshen Hair Ribbons.

W7ASH hair ribbons in warm suds of
wool soap. rinse in cold water and
put perfectly smooth on a mirror or
marble. satin side down. When dry
they will come on like new. Handker-
chiefs may also be "ironed" In this
way.
Evening star., 1914-10-11
Indian Toast.

Take all the bones and the skin from
the remains of some cooked. smoked
haddock. Weigh four ounces (this is
sufficient to cover six pieces of toast)
and pound it in a bowl with a dessert
spoonful of fresh butter. Then add a
teaspoonful of mustard, a teaspoonful
Of curry powder and a few drops of
vinegar. Pass the fish through a wire
sieve and make 1t hot in a small sauce.
pan containing about teaspoonful of
warm butter. Have ready some care
fully toasted pieces of bread of me-
dunn size. minus the crust. Place a
little heap of the prepared fish on them.
Then sprinkle over this some hard
boiled white Of egg which has been
passed through a sieve, and after
placing in the oven for a minute send
to the table topped by a stuffed olive.
Evening star., 1914-10-11

neither compete with q high-pr1ced In
terror decorator in working out one Of
rating, nor hire his services, planned to
have the small drawing room of her
little house at least unusual.
-
Among her possessions was q length
Of embroidered Chinese silk. in dark
rich colors. Among her gifts were two
Chinese porcelain vases Of real value.
little Chinese carved ivory tiger and
a carved black Chinese table and chair.
with these things as an inspiration
and several checks that she received
as wedding gifts, she set out to furnish
her small room in Chinese fashion
The walls were covered with yellow
grass cloth and tho woodwork was
ename eled black There was not much
woodwork in the room-just a narrow
casing around the two windows and
the ono wide doorway.
She bought large Chinese rug, In
yellow and blue, expensive. of course,
but warranted to last for a hundred
years or so. Then she hung the strip
Of embroidered silk in the center of
the long wall facing the doorway. In
straight line from ceiling to floor. The
moved In and disposed Of effectively.
A low divan, covered with dull gold
silk, was placed along the wall oppo-
site the windows and and tTS or three n,,
were placed on it One Of the vases,
the larger, was placed on the floor be-
tween the windows, and the other was
table. with soft blue and. yellow silk
shade. By the sides. of the windows
hung straight lengths Of yellow silk.
The little piece of carved ivory took its
place by the side Of the lamp as the
flowers, on the table,.
Two or three chairs Of wicker or will.
low in Chinese design. which were to
be replaced when suitable furniture
could be bought. completed the fur
nishings of the small room.
It was not perfect, of course. but it
was beautiful and it was distinctive.
Smart Frenchwomen are not content
to wear beads on their clothes from
morning to night. Beads fascinate
them. Taking advantage of this fas-
cination, a decorator introduced beads
by the hundred for Frenchwomen to
toy with, stored in great jars OF trans
lucent green jade. So now In the bou-
doir of the fashionable Partisan wom-
an there is a hugo jade jar by the side
Of the tea table. And this jar Is al
most filled with beads of every color In
the world. While the hostess talks to
her guests over a cup of tea. she dips
her hand into the jar. hlls 1t with
beads, looks at them. and let's them SIP
through her fingers.
| IT ia lots of fun, say the FrenchWom-
| an Who have acquired the bead habit.
q sometimes met a big electric light bulb Il
sunk in the bottom of the jar and the
rays of its light shine through !ne
myriad colors of the glass peaos "i'n
a charming effect
Evening star., 1914-10-11
Egg Savories.

Pass the yolks of three or four hard
boiled eggs through a sieve and pound
them with an ounce of butter and q
tablespoonful of gated cheese. Season
with celery salt. pepper and a little
cayenne. Add a teaspoonful of warm
butter. When 1t is hot, spread it on
some triangular-shaped pieces of
toasted bread. Heat carefully. in the
oven and serve sprinkled with chopped
parsley.
Evening star., 1914-10-11

The new organdie collars are still
higher in the back and fasten up
rather closely. although they are still
open in the front
Evening star., 1914-10-11

CHINTZ Is sti11 the striking note in
Z interiors. It can no longer be
called novel. We have known It
for several months. But 1t is still
striking
Mrs. Donald Brian, wife Of the dancer,
is much interested in the subject Of
interior decorating. And now she Is
planning and furnishing a bedroom In
which chintz is used. incidentally. she
uses that cool-looking vanished wick
er furniture one sees in the tropics,
and perhaps the most interesting thing
A wicker four-poster is fascinating,
isn't 1T.
This charming bed is hung with gay
chintz, and the rest Of tho furniture
is hung and padded with It So what
starts out to be a very simple furniture
ends In being most comfortable and
most attractive.
All sorts of boudoir and bedroom
chintzes.
pad, ink bottle, letter opener. pen hold
There are big cushions for the floor and
the feet, and fat cushions to uphol-
ster comfortable chaises Tongue and
other cushions of other sizes and shapes
for various chairs.
Moreover, this chintz is used at the
window, som etimes even in the form
of roller shades. But, OF course, one
must be careful to use 1t with discre-
tion, with due regard to the door and
wall coverings.
some Of the best cushions In w11ioh
the designs are used are of black silk
Evening star., 1914-10-11

taste for the windows in other rooms,
where it hangs with some severity and
1t is a very good plan, If one must
furnish house simply. to aim at some
Evening star., 1914-10-11

Take halves Of preserved pears. roll
in ground English walnuts or pecans
and serve on lettuce leaves with mays
onn~''' EMMA PADDOCK TNLyoRD.
The Punta Gorda herald. [volume] (Punta Gorda, Fla.) 1893-1958, 1914-02-05
GET TOGETHER NIGHT
The Civic League Entertalns the Winter
Guests In town at Reception

The first Get Together Night was in
augurated by the Civic League Tuesday
at the Seminole Hotel and proved so
very happy an occasion that the officers
are determined that hereafter the first
Tuesday night in February each year
will be dedicated to similar receptions.
A number of winter visitors who were
not able to attend in the evening were
received during the afternoon hours but
the greater number were present during
the evening.
No attempt was made at great form
ality. the chief idea being to promote
sociability.
Mrs. Stone, president of the league re-
ceived the guests at the main entrance
of the Seminole Hotel and presented
them to the receiving line. The commit
tee during the afternoon and evening in
cluded Mesdames Laubach, Sewell H.
Goldstein Jordan. Sistrunk. Albert, Ella
Addison, Woodson, ]. F. Corbett, Harvey,
harrington and Mrs. Meadow.
Many of the prominent home people
came in during the evening to meet the
special guests, while large crowd en-
joyed the interesting program rendered
by the Solana band of Is pieces which
was located on the upper piazza of the
hotel
Among the out of town guests register
ing were L. A. Babcock, Fulton, Mrs
Lee Phillips, Sinclairvlle, Mrs. Slocum,
New York city Mrs. B. H. Davy, Ro-
chester. all of New York State; Mr.. and
Mrs. Thomas Fisher, Hartwell; Mrs. S.
A. Garbett, Carlton; both of Georgia.;
Mrs. F. M. Whaley, T, c. Irwin, Mrs,
Robt. G. Wells and Mrs. Florence Strong
all of Albany, Ohio; Mr.. and Mrs. T. ].
Wilson, Greenville, Ohio; Mrs. r. A. Har-
mon, New Albany, Ind. From Illinois,
were Mrs, Orth Prather of Rossville,
Mrs. D. r. Midkiff of Robinson, Mrs. D.
Ktner Of Oblong, and Mrs. Dora Saddler
of Bloomington
From Missouri We're Miss Compton Of
Independence and Mr.. and Mrs w. e.
Browne of Carrollton.
tkealsucky's delegation was large in
Guiding Mrs. Colly of Anchorage, Mrs
IA. p. Curry and Miss Conn of Louis
viileMrs. chas, w. Clagett. Litchheld;
Mrs Annie e. Wilson and Mrs Cook of
Lexington, and DR.. and Mrs. Doris Of |
Paducah.
Among others were Mr.. Arthur Wright |
from Olympia, Wash. Mrs. Kate d. Mills |
D. c.. Mr., and Mrs. Robin
son, Deerfeld, N. H., Mrs. Martin Lam
caster Pa, Mrs. gladden., La. Mrs. Dean
rom the yacht Afoostook, Mr.. Louis
The Punta Gorda herald. [volume] (Punta Gorda, Fla.) 1893-1958, 1914-02-05
DEATHS HARVEST

CHARLES s. BUSHNELL. an old. well
known and upright citizen. died at his
home near Arcadia last Sunday. Among
1t his surviving relatives is his father,
now 90 years old. His death is deplored
here especially by Capt. w. L. M. Denere
and family, who for years were warmly
to him.
MRS. FILLMORE MIZELL, lady be-
loved by all who knew her, died at her
home at Pine Level last Saturday after
noon and was buried the following day
Her bereaved husband and kindred have
the sincere sympathies of wide circle
of friends.
The Punta Gorda herald. [volume] (Punta Gorda, Fla.) 1893-1958, 1914-02-05

Lessig Pottstown, Pa, and Miss Merna
Stewart. Cleveland, Ohio
Mr.. Davies of Macon, Ca. Miss Luster
of Mississippi, Miss Randall and sister
and Mrs O'Quin of Fort Meade, guests
of Mrs. Williams.
During the evening, Mrs. H. p. Porter,
assisted by Mrs. Mccain, Mrs. Woodson,
Mrs. Whitaker and Mrs. Hancock, serv-
e very attractive punch and cakes in the
dining room of the hotel.
The band concert began at o'clock
and was much enjoyed. Much praise
was given the members of the band for
their performance. which was only their
second public appearance, and only made
at this time owing to the desire Of the
band to assist the League in making the
first reception to the city's winter guests
success. The second number. the So
lana March, which was the composition
of the leader. VIM. Vacqueray, was es-
pecially applauded.
Among the home folks. who Joined the
League members in welcoming the Vsi-
tors, were Mayor and Mrs. Mobley. Sena-
tor and Mrs Cooper, Mr.. and Mrs J. ].
Haslett, Mrs Richard, Mr.. and Mrs. j.
M. Aikenhead, Mrs. Chas. Wsitmire, MIR.
and Mrs. FITZGERALD. Mrs. Stella McLain,
Mr.. and Mrs Frank Blount and Miss
Blount, Miss Sewell, Miss Laubach, Mrs.
w. E. Mobley
Mrs. Klee and Mr.. Koban simply turn
ed the hospitality of the hotel over to
the league members and assisted in ev-
cry way to make the occasion smooth in
details. Many Of the townspeople had
their first chance also to meet and well
come Mrs Klee.
The Punta Gorda herald. [volume] (Punta Gorda, Fla.) 1893-1958, 1914-02-05
MR.. HAsLETT's EXPERIMENTS
Fine Vegetables, Barley and Oats Grow
Ing on New Land

AS a demonstration of what can be
grown on new land, J. j. Haslett brought
in to THE HERALD office a collection
of vegetables that for quality would make
some of the knockers swallow hard. One
turnip measured 80 inches in circumfer-
ence. There were beets, English peas,
cabbage. peppers, egg plant and toma-
toes. These were all planted only few
months ago and are as good proof as
could be asked of the possibilities OF the
peculiar soil around Punta Gorda. Mr.
Haslett also brought in stalk OF oats,
sample of what he has in for experiment,
which he considered remarkably fine es-
pecially when the conditions under which
it has grown were considered. Mr.. Has
lett has number of other experiments
in progress, several of which apparently
are going to result favorably, in which
case they would prove Of true value to
the section.
The Punta Gorda herald. [volume] (Punta Gorda, Fla.) 1893-1958, 1914-02-05
ACTED ON CANAL PROJECT

At their meeting this week, the board
of county commissioners confirmed the
assessments in Punta Gorda drainage
district and ordered them placed on tax
books. The board also ordered the issu-
ance of bonds to provide funds for the
construction work, and instructed that
said bonds be advertised for sale, BIDS
to be received on or before March otn.
Thus it begins to look as IL the drainage
canal project will be carried out and
completed within reasonable length OF
time.
The Punta Gorda herald. [volume] (Punta Gorda, Fla.) 1893-1958, 1914-02-05
FEEL MISERABLE?

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