davidaulloa/AmericanStories huggingface dataset:
Evening star., 1914-02-25
Mending Embroidery.

1t may be said that the art of mending
requires almost as much skill as that OF
making. Certainly it often calls for more
care and thought. 1t is possible to mend
embroidery very successfully. 1t is ex-
tremely useful to know how to do this
and not difficult when once the method
is grasped.
The first thing to do is to take in both
hands the area which has been affected
by the accident and gently pull 1t straight.
The general trend of the threads Is often
upset for quite a distance with a bad
jag.
Then take piece OF linen or cambria
which will as closely as possible match
the background of the embroidery. and
tack 1t right under the tear. Take notice
of the run of the pattern and draw il
you like a colored thread around a space
bordered as completely as possible with
the stitches of the embroidery, and, OF
course inclosing the damaged spot.
Now cut away all the old embroidery
close up to the thread. and on the new
surface underneath trace a continuation
of the pattern. Work this in thread to
resemble the original work as closely az
possible, taking care that the patch is
securely Joined under the stitches. Any
edges which the pattern does not cover
can be darned down with the finest cot
ton. The spare edges of material are cut
away at the back with very sharp scis-
sors. and the mend will be complete and
hardly discernible
Evening star., 1914-02-25

~ RETTY invitation cards 70 St Pat
rck's entertainment may be made
Of oblong cards decorated with
shamrocks all around the edge In water
colors or crayons. or small shamrocks
may be cut out Of crepe paper and past
ed on and touched up little with paints.
Letter the invitation at the top of the
card.
It would be nice to have the sirle
dressed in white and then present to each
of them jaunty cap OF green crepe
paper and green aprons or sashes, and
the gentlemen with green neckties.
Cut some large shamrocks out of white
paper and paste small shamrocks cut out
of green paper in the center. string these
alternately with large green shamrocks
and festoOn about the room.
Table decorations may be in white and
green, using the shamrock freely. Place
cards should be cut shamrock shape, with
the name one leaf, the date on an
other and the menu on the other two.
Shamrock shape may be also used to cut
sandwiches and cakes. A table covered
with white net over green is effective.
Green paper would look well under lace
mats. Green candies are not hard to
find. Green pistachio icing for cakes
come In glass jars ready to spread on
cake. Green jelly is appropriate Color
ing matter added to gelatine will accom-
plish the result
Light the table with green candles IN
brass or glass candlesticks without
Evening star., 1914-02-25

fiat Dutch collar. with rounded ends Just
overlapping the fronts. II is given a
corded seam and serves as a foundat ton
to which the back and fronts are scantily
gathered
There are long sleeves set into very
wide. dropped armholes under a corded
seam, and these are made to wrinkle
about the forearm by means of q hall
inch gathered heading on the outside
There should be no difficulty in achieving
this effect, for it may be done by merely
allowing little extra width at the lower
portion OF the sleeves, this to be dis
posed Of in the heading
Neck and sleeve ends have a plated
ruff1ing of white net,
The same design will work out well In
taffeta. and since the light evening shades
are SO much in vogue for this purpose
1t can readily be made to assume the
aspect Of very dressy blouse.
Evening star., 1914-02-25
Lima Bean Patties.

Soak a pint Of lima beans Mried over
night Drain and cook until soft in boil
ing salted water. Press through a fine
sieve, measure the pulp and allow to each
cup the yolk of an egg. a tablespoonful OF
minced parsley and half teaspoonful
of grated onion Shape into small fat
cakes dip into the beaten white Of the
egg, then in crumbs, and fry in deep fat
Lima Bean Soufle.
Press boiled lima beans through fine
sieve, season to taste, and to each cup
full add the yolks OF two eggs. Beat until
light. then fold in the stiffiy beaten
whites Turn into a buttered baking dish
and bake in a quick oven for ten min
utes.
Lima Beans a la Philadelphia.
Soak a pint of lima beans overnight,
drain and cook until soft in boiling salt
ed water Reheat in cream sauce, sea
soning with salt. pepper and little
grated onion. Take from the fire and add
the yolks of two eggs beaten with little
cream. Serve very hot.
Frijoles Mexicana.
Pick over and wash one pound of small
ter. bring to a boil and add pinch Of
soda Cook for five minutes. drain and
rinse: then cover with water and cook
blespoonfuls each of drippings and butter.
When sizzling hot drop in two or three
cloves Of garlic peeled and crushed.
Keep stirring until well Drowned, then
add two or three chopped green peppers
Il
ed then add few tablespoonfuls of the
boiled beans, mashing a few Of them to
form thickening gravy. Add the res. of
the beans. with a portion of the liquor
in which they were cooked, and three or
four tomatoes peeled and cut UP. Sim
rner for an hour. When ready to serve
crate one-half pound of Parmesan cheese
and stir into the beans.
Kidney Beans a la Lyonnaise.
Soak the dried beans overnight, drain
and cook until tender in boiling salted
water. Drain and dry in the oven. Fry
a chopped onion In butter or drippings,
season. with salt and pepper and reheat
the beans with the onion.
Polenta.
Soak two cupfuls of dried beans over
HISHl. StTdiE, cover Win cold Salted wa
ter. bring to a boil and cook until soft
Put through vegetable press or colan-
der. add tablespoonful of butter and
two tablespoonfuls of molasses, red and
black pepper to season. little dry mus
tard and tablespoonful of vinegar.
Serve very hot. Cold polenta can be cut
into slices or nodded into croQuettes. dip
ped In egg and crumbs and fried in deep
lat.
Creamed Beans.
Soak pint Of beans overnight in cold
water. Drain and boil soft in salted wa
ter. Press through cieye and mix with
sufficient quantity of cream sauce to
make very soft. Season with pepper and
salt, add two eggs well beaten, turn into
Evening star., 1914-02-25
RAMONE.

and this trimming is also cleverly intro
duced on the turnover collar
Around the shoulders a black velvet
cape is very prettiiy draped, and this
in turn is scalloped at the edge to
match the decoration of the front and
cuffs.
The younger girl will doubtless appre-
ciate Ramona. with its dainty tunic of
marron charmeuse de sole This is made
with the kimono shoulder, which is pret-
tily serrated on the upper arm. Beneath
this a rather loosely cut sleeve is set in.
and it is finished with small cuff band,
on which some brightly colored stitch
ing is apparent. Around the neck a
narrow band Of putois fur is arranged,
while the fastening at the back is ac-
complisded by a lace Of matching color.
The smart little skirt is made of vel
veteen striped in beige and green.
Another mode that would prove be-
coming to the small girl of eight or
nine is shown in Chaton. This is made
of velvet. with an underskirt of white
liberty. The smart tunic is slashed in
front, revealing a pleating of fine net.
on which a series OF tiny bow knots are
effectively placed. The turnback GUNS.
buckle and shoulder cap are piped with
one-inch pleating OF ribbon that
matches the velvet.
The collar however. will specially ap-
peal to the little girl. for on its corners
the bewhiskered face OF the cat appears.
Evening star., 1914-02-25

piece of paper dipped in hot butter is
also excellent 10 give a shine to the top
Of the loaf.
Always sweep your room In the diree.
ton the wind blows. This will help tho
current of air through the room to car, :
out the dust instead OF blowing II back
Never wet new brasses. nor old ones.
either. It spoils the delicate finish on
the metal. When soilcd rub them off
with a soft cloth and polish by friction
Baked beans make fine dish for cold
winter days Buy the s.nali-sized beans
and bake with pork: let them stay in tho
oven for five nr six hours, II you wish
them very brown. The large beans cracls
and are not SO tempting-locking as the
small ones.
Ham that is too salty should be soaked
for an hour or two before boiling. Dld
you ever try putting the ham in water
that has come to the boil, then placiry
II at one side of the stove and let IL re-
main for hours until done? Your ham
will be more tender and finer flavor e
you use this method.
Homemade ice cream Is in high favor
just now. For fruit ices. always use .
few drops of lemon to bring out the fls-
ror of the fruit and your guests will be
puzzled to know the secret Of your good
ice cream.
Evening star., 1914-02-25
sARDINE DISHES.

Sardines can always be called on to fur.
nish the basis of an appetizing dish and
the cook who knows how to use them in
many different ways has source of ever
changing dainties always on hand.
curried Sardines - Sardines already
boned and skinned are sold, and this sort
makes the work of preparation simpler
for the cook. For curried sardines the
fish must be boned and skinned to begin
with Then sprinkle them with salt mus
tard and pepper, and squeeze d few drops
OF lemon juice on each. Let them stand
in this seasoning for ten or fifteen min
ules ana then broii for minute or SO on
each side over a clear fire. In the mean
time prepare the following sauce: Put
the strained oil from the sardine can in
a small saucepan and when it is hot stir
in a tablespoonful of -four mixed with a
teaspoonful of curry. Then add a cupful
of rich milk. Cook until 1t is thick and
smooth and then add the well beaten
yolk of an egg. a teaspoonful Of lemon
juice and little cayenne pepper. Add
salt to taste. Put the broiled sardines
on slices of hot buttered toast and serve
with the hot sauce poured over them
Sardine and cheese are easily prepared
in this way: Drain the sardines and roll
each of them in finely grated Parmesan
cheese. Place each or a thin piece of
buttered toast. cut a little larger than the
sardine. Warm in the oven and serve.
Broiled sardines are perhaps as tempt
ing as any other sardne dish. To pre-
pare them, select dozen good sized ones
and place them on q wire broiler BroiI
them for two minutes OH each side and
then arrange them neatly on six small
pieces of thin. hot buttered toast. Place
quarter of lemon by the side Of each
piece Of toast and put little maitre
d'hotel butter on each sardine. Maitre
d'hotel butter is prepared by creaming
two tab1espoonfuls of butter with the
juice of half lemon. little nutmeg and
teaspoonful Of finely chopped parsley.
Keep the butter cool until it is needed.
To make sardine fingers first prepare
a sauce made of the yolks Of two hard
boiled eggs, rubbed to powder with a
silver spoon. with a few tablespoonfuls
of olive oil. pepper, salt and a little lemon
juice added, until ii is the consistency
of thin mayonnaise. Now dip halves Of
skinned and boned sardines in this sauce
Arrange three or four of these halved
sardines on slice of bread and butter
and cover them with another slice Of
buttered bread Then add another layer
Of fish. another Of bread and butter. an
other of fish and top with bread and but
ter. The bread should be very thin. Cut
in finger widths.
Sardine salad is made by draining boned
sardines and arranging them on bed of
white, crisp and cold lettuce leaves Dress
them with French dressing, in which
there Is three times as much vinegar as
OIL or else sprinkle them literally with
lemon juice. pepper and salt.
Copyright. 1914.l
Evening star., 1914-02-25
CHATON.

These queer faces are painted by hand
in natural shades and prove much
liked decoration.
At the extreme left there is depicted
simple but practical mode for the
boy wh6 is still in the nursery. This
costume is fashioned from a good. dur
able velvet, which. Notwithstanding it's
pleasing appearance. proves quite a
strong fabric for the little boy's suit.
The row of gay buttons down the center
of the front adds to the charm Of this
suit, while the fiat collar of embroidered
tulle lends bright touch to this simple
creation.
The new hats are quite close fitting
and are mostly distinguished by jaunty
little bow or feather set at some unusual
angle. That which accompanies the dress
designated as Chaton is designed with a
white satin crown that is encircied by a
deep band of velvet and crested with q
coquettish bow.
Decidedly picturesque is that worn
with the gown named Ramone. On this
model fur trimming, in keeping with the
frock. proves particularly pleasing
adornment. The bow, TOO. arranged to
simulate butterfly. is charmingly en-
broidered on its lower ends. Doubtless
the older girl will appreciate the straw
hat. with its band Of striped ribbon and
fyaway wings, that possesses such a de-
lightfully girlish look.
Copyright, 1914. by A. ]. Robbery
Evening star., 1914-02-25
TODAY'S HOUSEHOLD AFFAIRS
BY Mary Lee.

buttered baking dish, sprinkle with
crumbs, dot with butter and bake brown.
Time for Custards.
Custard should be made of fresh
material and bakes better in a shallow
dish than deep one. The oven heat
must be moderate. and the cups or
large dish containing the custard set
IN shallow pan or dripping pan half
hlled with water. Do not cover in the
baking.
For the various forms of baked and
boiled custard, four eggs to a quart
of milk are sufficient for all purposes
though six eggs may be used if you
wish 1t exceptionally rich. Eggs should
not string. Overbeating tends to make
custard. but only SO that the egg does
not string. over beating tends to make
il curdie. A tablespoonful of sugar 10
an egg IS the usual amount allowed,
The fiavorins may be nutmeg. rose OF.
vanilla
Evening star., 1914-02-25
aIOUJIK
By FAIRYLAND, 271 Rue st. Hon
ore. Paris.

Spring sarb for the younger mem5ers
OF the family is characterized this sea-
son by tendency to rather elaborate
decoration. This proves exceed ngly ef-
fective in conjunction with the fine vel
vety fabrics from which the ne. frocks
and coats are fashioned. There Is a de-
cided quaintness, too. in the stra. ghly cut
biouses and simple little skirts that are
evolved for the small school girl. A
pleasing innovation is found in the pic
turesque capes that encircle the shoulder
on certain of the smartest wraps.
This is shown on the coat designed as
Scaphandrier. 1t is made of "A tied pat
termed velours de laine In khaki and
black. "A novel touch is given by the tab
fastening that distinguishes the front.
Evening star., 1914-02-25
AMERICAN FASHIONS:
By LILLIAN e. YOUNG.

So far as blouses are concerned crepe
de chine is probably as popular as any
Of the waistings allotted to senni-dress de-
signs Certainly it has its advantages,
for II does not muss nor crease, and
white and the pale colors laundel
spiendidly.
The blouse sketched today is good in
line and design. and can be most salts
factorily reproduced in white or colored
crepe de chine.
The little inset vest is a clever touch.
and may either be of self material or
net stitched with hairline tucks running
lengthwise. A close row of pearls OF
crystal ball buttons trims the center of
the little vest. which, by the way. is
stitched to the right blouse front and
fastened in place with snappers to the
left front.
A small tab extension is cut in one with
the right side at the neckline, ard this
Is faced and run through gilt buckle
that straps over the closing. The belt
shows the same treatment
The shoulder yoke Is In the shape Of a
Evening star., 1914-02-25
EngIishwomen and Dress.

English women may spend more money
on dress than French women; they may
get their frocks and their hats in Paris
or from Paris, but they lack something,
possessed In conspicuous degree by
Parisians. which tells them how even
the same type of face and figure will
too often put on that same hat in a
way to spoil both it and herself. Half
an inch may do it, but, however small
the error. she will certainly make it. and
very likely make it deliberately. From
all Of which our main conclusion is that
fine French woman is smart by instinct
while the English woman wants some one
to show her how to be smart.
Evening star., 1914-02-25
Uses of Oiled Paper.

Oiled paper, such as is used for wrap
ping cakes. should not be thrown away,
as It is OF use in various ways. A piece
Of this paper wrapped tightly around a
piece Of cold meat will keep it from be-
coming dry before 1t can be used. Any
article of food that is likely to cause ar
unpleasant odor in the larder should be
wrapped in this paper. A small piece OF
oiled paper placed over the top of cream
or milk will keep 1t from becoming con-
taminated by other food.
Evening star., 1914-02-25
When Packing China.

Get a number Of stout boxes. one
~ fitting in the other. and quantity
Of excelsior. Put but few pieces in
each box and embed these In the wrap
ping material Place each box inside
one larger one, and pack tightly
around each one. so that they are well
wedged in. The outside box may then
be marked and sent safely on its way.
Evening star., 1914-02-25
THE DAILY MENU.

BREAKFAST.
Sliced Bananas with Cream. Boiled Rice
White and Gold Omelet.
Grilled Bacon.
Rolls. Coffee.
LUNCHEON.
Baked Beans with Tomato Sauce.
Brown Bread Apple Sauce.
Tea
DINNER
Clear Tomato Soup.
Corned Beef. Horseradish Sauce
Baked Potatoes
Baked. Creamed Cabbage
Vegetable Salad
Washington Pie. Coffee.
Evening star., 1914-02-25
How to Treat Cut Flowers.

r HERE are many ways Of keeping ere
flowers fresh. but lump OF b.
carbonate of soda the size of pea
dissolved in one tablespoonful OF hot
water is most effectual. Pour IL into
vase filled with fresh clean cold
water. then arrange the flowers IN it.
Change the solution every morning.
Coarse salt has almost the same ef-
feet. Use one tablespoonful to a largo
vase of water.
Evening star., 1914-02-25
Good for Shoes.

H7ASELINE Is an excellent preserva-
v tive for shoe leather. Apply a
small quantity with a clean cloth,
spreading 1t thinly over the leather.
II used on new shoes the leather, in
cludipg patent leather, will remain
soft and be far less. liable to crack. II
worn shoes are cleaned. blackened
then rubbed with vaseline. their ap-
pearance and wearing qualities will
be much improved
Evening star., 1914-02-25
Household Hints.

Do you know that coal oil is the finest
cleanser In the world? If your clothes
wringer has soiled rubber rollers. use
coal oil on them; the dirt will disappear
like magic.
Evening star., 1914-02-25

Pull bread is the latest thing to use
with soup or bouillon. It can be made
at home by cutting off the outside of a
stale Vienna loaf. Pull the bread to
pieces, any size desired. Brown these in
moderate oven until crisp and naky.
Evening star., 1914-02-25

The secret OF good fried oysters and
croquettes is to cook them in a deep pot,
half or three-Quarters full Of piping hot
fat This may be used over many times
by straining it Always drain the arti-
cles fried on piece of paper to absorb
the grease.
Evening star., 1914-02-25

Have you seen the new index boxes
for recipes and kitchen items? They are
the handiest things to have when cook
ing, as we no longer need to thumb over
a cook book il we use one
Evening star., 1914-02-25
WNCKsS Group and GAu MD

Is applied externally to the throat and chest:
the body heat releases soothing ant.septi,
vapors which inhaled directly to the afreete
parts Relief is almost immediate The worst
cold Is cured orernght-croup in 10 minutes At
all drugeists, Csc. 50c and $l.0o. Liberal sam.
pie mailed on request. Wick Chemical o..
Greensboro. n. c.
Evening star., 1914-02-25

For removing dust and to give good
polish to hardwood floors and woodwork
rub briskly with cloth saturated with
coal OIL You will thus do this work in
one-half the time.
Evening star., 1914-02-25

Entire sheath-shaped gowns are being
made of jet spansies. Strange to say,
they have the most fragile bodices of
white tuIle.
Evening star., 1914-02-25

Hats in plaque form begin to be seen
fiat on top and elevated by q side back
bandeau. Ostrich tips are sometimes
used underneath.
Evening star., 1914-02-25

The Shetland wool sweaters for spring
come in such tones as pale yellow and
white, with charming trimmings.
One of the most striking bits of head
gear is the jeweled comb with tail
aigrette, the whole held By q chin strap
of cut Jet.
Evening star., 1914-02-25

Brush your homemade bread with q
Evening star., 1914-02-25
CHILDREN'S COLDS
TREATED EXTERNALLY

Don't dose the little stomschs with .n,pr,o,.
Evening star., 1914-02-25
Creamed Beans.

Soak pint Of beans overnight in cold
water. Drain and boil soft in salted wa
ter. Press through a cieve and mix with
a sufficient quantity Of cream sauce to
make very soft. Season with pepper and
salt add two eggs well beaten, turn into
Evening star., 1914-02-25

in this way: Drain the sardines and roll
each of them in finely grated Parmesan
cheese. Place each or a thin piece of
buttered toast cut a little larger than the
sardine. Warm in the oven and serve.
The Salt Lake tribune. [volume] (Salt Lake City, Utah) 1890-current, 1914-01-29
POLICE DANCE, BUT
THERE'S A REASON
Members of the Force in Training Tor
Annual Ball to Be Held
March 2,

Members of the police department
are surreptitiously practicing dancing.
The exercise is not allowed on the
street, but whenever each relief ar
rives at police headquarters it is not
long until iu the back room Is heard
the 'escuff, sculfn of feet struggling
with the intricacics Of some new dane
ing step. According to Detective
George Chase, president Of the Pollce
Mutual Aid association, '"Thcre' s a
reason.
The annual ball of the association,
the one big social event of the depart,
mcnt, will be held in the Odeon hall
on the evening of March 2: Details
Of the programme have not been com,
pleted vet, but it is confidently boasted
that the occasion will surpass all other
efforts of entertainment on the part
of the association Favoritc dances Of
old members of the department are be-
ing taught to new members of the force
in the back rooms at headquarters. The
lessons are supervised by Detective
George e. Cleveland. who is recognized
as authority on terpsichorcan grace,
so far as policemen are concerned,
Music for the practice is furnished by
Detective Moroni Gillespie, who
whistles in tones SO soft as not to dis
turh the slumbers of Fire Chief William
III. Bywater overhead.
The Salt Lake tribune. [volume] (Salt Lake City, Utah) 1890-current, 1914-01-29
BUDGET ESTIMATES
TOTAL 81, ,404,5633.33
City Will Have 1852, ,745.l9
for Public improvements
and Emergencies.

Compilation of the budget appropria-
tions made by the city commission in
the past two weeks shows that total
Of 81 ,404 ,56G33 was allowed for various
departments and the statutory and gen
eral funds. This leaves a margin OF
s262, ,745.l9 for public improvements Of
all sorts and for emergency expenses
that may arise during the year This
is the largest margin the city has had
for many years and 1t is proposed to
prosecute more improvements TINS year
than for a number of years back.
The budget allowance for the year
is 6,46s.s6 greater than for last year,
when 1t totaled $l,3SS, ,0o45. The in.
crease is but natural consequence OF
normal expansion in the work OF the
departments,
The amount first estimated as neces-
sary to run the city for tho year was
81, ,a95, ,21S5S, but the budget commit
tee trimmed $00,655.33 from the va
nous estimates
Out OF the margin Of 1862, 745.lo for
public improvements and other ex-
penses must come So, ,641.35 for prose
cutting the work on the Lake Phoebe
dam in Big Cottonwood. However, this
money Will not be spent until 1918,
as the commission decided to spend
only $4,000 on the dams this year
Of the total $63,64l.35 expenditure that
has been authorized under the contract
let last wear for the dam construction.
The commission will meet today to
consider public Improvements for the
wear and to take up the matter Of tx
ing the tax levy.