davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
Vegetables, Fruits,
Fish and Sweet
breads All Con-
tribute to AppetiZ-
ing Dishes.
FAMOUS expert on salad makip

A FAMOUS expert on salad making
~ says the greatest fault of the
amateur salad maker is her-or
his, for many men pride themselves on
their salads-tendency to use the flavor
ings and ingredients they best like to
the exclusion of all others. Monotony is
the result.
So it would seem that the good salad
maker should aim for variety. The fact
that he likes tarragon. for instance, does
not mean every one else likes it. His
taste for mustard may be peculiar and
the dressing overfiavored with mustard
sometimes becoming monotonous to
others.
Salt is the one seasoning necessary to
all salads Everything else should be
varied occasionally.
Mayonnaise, for instance. sometimes
can be made with salt, oil. egg yolks,
mustard and paprika, and thinned with
white wine vinegar. Again salt, OIL egg
yolks. cayenne pepper and lemon can
be used. Salt, oil, egg yolks. tarragon
vinegar. mace and a dash of sugar can
be combined again. The combinations
to give different favors are almost end
less.
Pure olive oil of good quality, season
ing agents and a thinning agent are nee
essary for all mayonnaise. And good oil
and lemon or vinegar. with seasoning,
must be used in all French dressing.
But the seasoning can be as varied as
the wind.
Onion is an advisable salad seasoning.
1t should always be carefully used. The
inside of the salad bowl can be rubbed
with an onion or juice can be used or
small piece of onion can be put in
the bottom of the dish and covered with
a piece Of bread. SO that it will not touch
any of the ingredients of the salad. Its
flavor will still permeate the salad.
Tomato.
Dip solid, round tomatoes into boiling
water, drain. peel off the skin without
cutting into the firm flesh of the tomato.
and set on ice to chill thoroughly. Chop
hard boiled eggs rather coarsely and mix
lightly with mayonnaise dressing. When
ready to serve hollow out the center OF
each tomato, fill it with the mayonnafse
and egg, pile chopped whites in pyra-
mid on the top, and serve each tomato
on a lettuce leaf The tomato cups may
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
Strawberry Whit.

~ AXE one pint of sweet cream. one
quart box of strawberries, one
third box of gelatin, one and one
fourth cups of sugar, the whites of four
eggs and one teaspoonful of lemon eX-
tract. Mince the strawberries and sweet
en-. Soak the gelatin and add a little hot
water. Beat the whites of the eggs stiff
and the cream thick and light. Strain the
gelatin, add the favoring. then the straw
berries. Beat all few minutes and set
in a cool place or on ice.
Strawberry Fluff.
Whip in with a bottle of cream glass
of fresh crushed Strawberries Place two
ladyfingers or other delicate cakes on a
plate and add a couple of tablespoonful
of the strawberry and cream mixture.
Garnish on top with whole strawberries.
Strawberry Delight
Spread some small pieces of sponge
cake with crushed Strawberries and fill
up glass dish with them. Slice some
Strawberries and place on top and then
pour over them a custard made as fol-
lows: To three cups of milk add one heap
ing tablespoonful of gelatin. three eggs
lightly beaten and four tablespoonfuls OF
sugar Cook in double boiler until thick
and creamy. Set away until cold and
when ready to serve pour over the top
one cupful of sweetened cream beaten
stiff and dot here and there with straw
berries.
Strawberry Surprise.
Make a rich crust and fill with berries
partly mashed and mixed with sugar.
Cover with sweetened whipped cream
and serve. If you wish shortcake. make
an angel food and bake in two tins. Put
Strawberries between and serve with
whipped cream sweetened.
Strawberry Dream.
Take one quart of cream, one cup of
sugar and one-half pint of strawberry
juice. Whip the cream, add the sugar
and fruit juice, put into molds and freeze
for three hours.
Strawberry Russo.
To one pint of whipped cream and pow
dered sugar to sweeten add one box of
Strawberries. Crush the Strawberries.
mix them with the cream and beat to-
gether Serve in charlotte russo cups
with ladyfingers. Top off with straWber-
ries.
Strawberry Souf1e.
Put two cups of Strawberries, cut in
halves. in an earthenware pudding dish.
Sprinkle with sugar. pour over a souftie
mixture, and bake in a moderate oven
from 30 to 45 minutes. For the mixture:
Melt three tablespoonfuls of butter. add
one-fourth cup Of flour. and stir until well
blended Then pour on gradually one cup
of scaIded milk. beating constantly. Beat
the yolks of four eggs until thick and
lemon-colored, and add gradually while
beating constantly one-fourth of cup
of sugar. Combine the mixture and cut
and fold in the whites Of four eggs beaten
until stiff and dry.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
IDWAY between s sentiment and
M supersttion HIS Ia feiainine frat
4v4 which .cherislaes odd little trinkets

KE IDWAY- between {. sentiment and
M superstieioH Iss ra teininine trait
AvA which .cherishes odd little trinkets
that seem to bring luck. That any Jew
eled bauble can possibly change the ca
PRECIOUS whims of Dame Fortune remains
as always a shadowy possibility That
pleasant memory attached to some small
ornament can be constantly recalled by
the treasured trinket is without p doubt
80, with divided affection. won1sn Sill
Cling to the savage luck charm as close
" as did their barbaric sisters whose
calendar was the setting sun.
1t Is with the most up-to-date business
women that one finds the most novel
trinkets Actresses particularly wear I'M
usual luck ornaments, and not the least
fetching of these is gold chain which
never leaves the neck of very pretty
leading woman in favorite stock COM
pany. Caught between the delicate links
at intervals of two inches are all sorts
of semi-precious stones as well as gen.
uine gems.
4 +
Each individual stone represents the
gift of some good friend who has been
associated with her in her stage career.
and the chain already holds twenty
Jewels, as well as a souvenir pendant
gold and enamel brownie with diamond
eyes. The different stones include rare
yellow diamond and topaz. several oddly
shaped water pearls. and claspins the
chain at the back large, square gar
net of richest hue.
Then there is a very popular teacher
who has been at the head of short
hand school for a number of years. Her
luck souvenir is coin waist belt made
entirely of ten-cent pieces. 1t was started
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
FOR THE INVALID.
VEGETABLES

The heavier vegetables are usually I'M
appetizing to any one who is i'll. Mashed
potatoes. beaten with an egg heater UNI
til they are literally as light as whipped
cream. are tempting. So are baked po-
tatoes. scrubbed clean, the skins rubbed
with butter to keep them thin, and a bit
Of skin removed from each end so that
the moisture can escape from the inside.
They should be baked long and slowly
and just before they are done they
should be pressed between the hands in
a cloth to help make them mealy.
Boiled potatoes chopped fine and put in
small buttered ramekin. seasoned with
pepper salt and butter, and partly COW
cred with milk. then slowly Drowned in
the oven, are also tempting little
fresh spinach. cooked tender rubbed
through sieve. and dressed with butter.
pepper and salt. some early asparagus.
tender and juicy. served hot with melted
butter or cold on a lettuce leaf with a
little French dressing: perhaps half a
French artichoke. boiled and served
with melted butter. or peas and string
or lima beans may prove to be the best
choice The invalid's appetite should
be consulted to a great extent. Per-
haps, some DAY, creamed carrots may
appeal, and if they do they can be
dafntily prepared. Simple salads and
sliced tomatoes can often be served to
SOUPS
The heavier, richer soups should not
be given to invalids. Purees and cream
soups are generally worth while. for they
contain a good deal of nourishment.
The clear broths are hardly nourishing,
but they are appetizing and stimulating.
They should always be quite free from
grease, and should be hot and temp tingly
seasoned with salt. celery salt or minced
parSley
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
also be filed with a mixture of celery
and mayonnaise.

and mayonnaise.
Caulifower.
Wash a medium-sized head of cauli-
flower; soak it in ice water for one-half
hour; tie it in cheesecloth as you would
a pudding and boil in sailed water. gen
tly, for thirty minutes. Drain and break
apart carefully into the small heads or
blooms Chill; arrange in a salad bowl
with a garnish of parsley and pour over
it French or Italian dressing.
Sweetbread.
Prepare the usual way, cook in water
for half an hour, then throw in cold
water to harden. Cut in small pieces,
season with salt and pepper and put In
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
Short Cuts for Housekeepers

solved soap and warm water If soap is
rubbed on, the color is likely to fade
Wash quickly and rinse in cold water.
The colors may be revived II a table
spoonful of vinegar is added to the rms
ing water for red and pink. a lump of
dissolved ammonia will brighten lilac and
lump of alum will revive blue Starch
in thin boiled starch and dry in the
shade. When washing ginghams avoid
strong soap. hot water, too much rubbing,
hot starch, and do not dry. in the hot
sunshine Do not wash in hard water.
Pinks are liable to fade an ugly yell
low. blues and greens fade clear white.
Yellow washes nicely. browns look very
clear, and mixed hite and blue looks
fresh and bright, even when slightly
faded. Most lavenders and tans wash
well. Powered materials, ginghams and
muslins. will not fade II washed in this
way: Make gallon of flour starch,
straining 1t as usual. pour half Of 1t into
two pals of soft water and wash until
clean. Put the rest of the starch in the
rinsing water Dry in the shade and iron
on the wrong side
Cooked starch is much improved by the
addition of sperm or salt, or both, or a
little dissolved gum arabic. To make a
stiffening for black wash materials, boil
two quarts Of wheat bran in six quarts
of water for half an hour. Let 1t get
cold, then strain. You will need neither
, soap nor starch II this is used. If too
thick, add cold water. This preparation
will both cleanse and stiffen. When
starching black lawn or organdie 1t Is
well to add little black dye to the
starch.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24

A striking afternoon gown consists OF
a long. sheathlike garment. made of the
most striking black-and-white satin.
and over this straight sleeveless
doublet or jerkin Of plain black. and
laced at the sides with green.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24

Very slender women who wear top
less corsetS are using corset cover
which ties on without buttons and has
no bones,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
Dolmas or Stuffed Dishes.

The "dolma" 10 a simple and nutritious
oriental dish. easily prepared and cooked.
It Is q stufing that though easily varied
as to seasonings has one general foun-
dalton. 1t is used with tomatoes, green
peppers, cucumbers, vegetable marrows.
eggplants, onions cabbage. vine leaves
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24

LAY ia the month of squartng up
MI accounts with Mother Nature
, 4v4 and the world at large. If you
have been oyereating. cut down and
change your diet, overworking, cease
for a little and take breath; too closely
housebound, let things go for day or
two and get out into the fields. follow
ing the needle of your nature that
points toward the country. Ana nrsI
the diet. Are you eating plenty OF
cress plenty of spinach. onion ana
greens of all sorts? Vegetable SALADS
should be on the table once or twice q
day, and below 1 am going to give you
some Armenian dishes where very Ut
tie meat. combined with vegetables and
Iseasonings. make hearty. nutritious. &C
ceptable and extremely economical
dishes.
A new oriental cook book has just
been brought out by a young Armenian
that would prove of value to the prac-
teal housewife who wishes TO provloe
her family with bodybuilding. nourlsh-
have been personally familiar with the
most of these dishes for many years
and am glad to pass them on.
Spinach With Meat.
Observation-Disclosures, one pound of NUT
ton or lamb fat and lean; spinach, two
quarts; dry onions, two or three,
medium size: broth or plain water
two cupfuls; eggs. one: lemons, one
salt and pepper to season.
Cut the meat into egg sized portions
and fry it in its own fat with the
coarsely chopped onions until a light
brown. Mix with this the well cleaned.
washed and coaTsely cut spinach. Sea-
son to taste. add the byoth and COOK
over a moderate fire until the meat Is
tender Serve with a dressing made of
the beaten egg and the juice of the
lemon mixed and blended with por-
ton of the broth.
Spinach With Minced Meat.
Use for this one pound of mutton or
lamb (some fat). two quarts Of spinach,
two or three medium sized onions (dry),
one tablespoonful of butter, one cup OF
broth, four eggs. salt and pepper to
season. Clean the spinach thoroughly,
cut in pieces, not too small, boil in
plain water eight to ten minutes. then
strain. Mince the meat and fry in the
butter with the onions. finely chopped.
When these are ready, lay half the
spinach in a deep. fiat pan. pour over
while seasoning each layer with salt
and pepper as you proceed. Cover with
the rest of the spinach, pour over all
the broth (Which is obtained by cook
ing bones. bits of meat, etc. in water)
and then boil over a moderate fire or
bake in a hot oven Just before serv-
ing make four hollow places on the
surface of the spinach with the back or
q spoon, and break an egg into each
Cook two or three minutes longer until
the eggs are done and serve. This
gives a hearty. digestible low-priced
dish.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
Laundry Methods.

a TABLESPOONFUL of turpentine
~ boiled with white clothes will
greatly aid in the whitening proc
ess A teaspoonful of boraX put in the
last water in which clothes are rinsed
will also whiten them surprisingly. Pound
the borax so that it will dissolve easily.
This is especially good to remove the yell
low which time gives to white garments
that have been laid aside for two or three
years.
When colored muslin has become faded
and it is desired. to bleach it white, chlor-
ide Of lime put in the boiling water In
the proportion of one tablespoonful OF
lime to one quart of water will effect the
result.
Badly stained handkerchiefs can be
made AS white as new If placed in a YES
sci and covered with ammonia and per
oxide of hydrogen mixed with twice the
bulk Of water. Let the handkerchleIs
soak, and then wash them in the usual
manner. Otter the gloves in tinted
shades discolor handkerchiefs, and this
process Is one of the best for cleaning
them.
To shrink cotton material, place 1t,
neatly folded. in a tub Of water and al
low it to remain until thoroughly damp
Then hang it straight on the line by
placing the central fold on the line. Pin
it In many places SO that the material
will not sag.
White goods may first be put In cold
water. brought to a boil. then hung on
the line. Let gingnams and other colored
materials soak in Iukewarm water. to
which a little salt has been added. until
all the folds are thoroughly wet through,
then take out. unfold without wringing
and dry quickly. Do not iron.
Colored ginghams and other cottons
should be soaked In cold salt water be-
fore washing. and then washed In dis
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
Strawberry Cream.

Pour over a quart of Strawberries one
cup of sugar; let stand for an hour. then
rub through a sieve. Soak one table,
spoonful of gelatin in one-quarter of a
pint of cold water for an hour; then add
q cup Of boiling water and a little sugar.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24

SUNDAY MENU.
BREAKFAST.
Stewed Rhubarb
Cereal.
Crisped Bacon, Fried EGGS
Water Cress
Graham Gems
Coffee.
DINNER.
Sorrel Soup
yo,,, orion. Radishes
Roast Veal with Onion Stufing
M,.hed Potato Dandelion Greens
Lettuce Salad Roquefort Cheese. Waters
Strawberry Ice Cream Cakes
Coffee.
SUPPER.
Dutch Potato Salad
~Cress Sandwiches
Deviled Eggs
Sliced Pineapple sponge CAKE
Tea.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24

When the family washing is large much
time. labor and fuel can be saved II the
following method is used: Take clean
laundry or kitchen table. shake out the
bath towels and spread them evenly on
the table, then do the same with hand
and roller towels then pillowcases. Fold
the sheets. placing over all. Then cover
with an ironing sheet. Bring the table
close to the stove. SO as not to lose time
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
All That Art and Skill
of Worknen Can
Do Is Done to Per-
feet Room Two
Preferred Styles of
Fixtures are Nickel
and Glass Com
bination and All
White Furnishings.

VIE modern bathroom and its
fittings typify the tendencies of
the twentieth century in all
things pertaining to personal
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24

Cut some Strawberries into slices and
put enough of these into individual punch
glasses to fill each one-third full. Fill
the glasses with strained orange juice and
add powdered sugar to taste. Then either
put them on the ice to become thoroughly
chilled or add enough Clipped ice to
make them sufficiently cold.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
Dutch Potato Salad.
Buttermilk Salad.

To one pint of cold boiled potatoes.
sliced or cut in cubes. add one cupful
of stale bread also cut in cubes. Fry in
pork or bacon drippings to crisp brown.
sprinkle literally with salt and pour over
all a pint of fresh sweet buttermilk. Serve
Immediately.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24

Boil a bunch of asparagus in unsalted
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24

on the lettuce leaves. dressed with may
onnaise
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1914-08-11

Lieut.. Gov. Frank E. Howe says
frankly that he would like to be gov
ernor of Vermont, but he will not
make a contest to secure the office
He has been in i'll health recently and
in addition feels that he cannot afford
the expense of a canvass. In making
this announcement Mr.. Howe discusses
some of the problems and needs of the
state in a way which shows that he is
Il keen student of public affairs. lie
has hundreds Of friends throughout the
state who would be glad to Sc him in
the executive 5 chair, but the fact that
The cannot make fight for the nomina-
ton will prove serious handicap to
his candidacy.
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1914-08-11
Member of the Associated Press.
TUESDAY, AUGUST Il, 1914.
WAR AND HIGHER PRICES.

Prices Of many commodities have
shown a rising tendency. Flour, sugar,
rubber goods, especially rubber tires,
laces and other imported goods have
been marked up, but the actual cOndi,
tions can hardly Justify the advance
in any of the goods. Fear of the near
future might be reckoned as iustifica-
tion for charging more for merchandise
on hand than the customary prices, if
the fear itself could be justified. There
believing that commerce on the seas
will not be long or seriously interrupt
ed. In all probability our supplies of
imported goods can be easily repIenish-
ed before they are exhausted
The few German cruisers now on the
Atlantic are not sufficient to patrol all
the ocean, even if they could keep at
sea indefinitely, which, of course, they
can't. They are rapidly burning up
their supplies of coal, and it is highly
improbable that they can find the coal
to fill up their depleted bunkers I'm
less they can reach some German
port, which would be a difficult task,
they must fight it out at sea or find a
neutral harbor and dismantle until the
war is over.
Even now, there is a large volume
of international commerce in progress
We have news Every day of laden ships
coming into port or sailing away. In
the face of the uneasiness about the
supply of crude rubber, a shipload of
it arrived in New York Saturday and
another shipload was reported to be on
the way. Merchantmen are undoubted
| ly taking some risks when they put out
to sea with valuable cargoes, but they
will take the chance, even now. The
risks will surely soon grow less, if, they
do not entirely disappear. But there
will be considerable commerce right
along.
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1914-08-11

A moratorium, declared in England
and several countries on the Continent
of Europe, is an extraordinary act of
government by which the collection
of all debts is suspended for a spcci-
fed time. The word is derived from
the Latin mora, which means delay. y
MIGRATORY law is usually passed in some
period of political or commercial stress
On several occasions during the Franco
Prussian war four decades ago sucf
laws were put in force in France. Theil
international validity was discussed at
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1914-08-11
MAN AND MICROBES.
Human Beings Might All Be Giants if
There Were No Bacteria.


Ii there were no microbes men would
grow to gigantic stature and have in
tellectual powers far in advance of
those which they possess at present.
What is more, it is possible, at least.
to live without microbes. Anyway,
these are the conclusions of no less an
authority than DR.. Roux, who heads
the Pasteur institute in Paris. They
are based upon the result of some ex-
periments carried on by one of his pu-
pills, DR.. Michael Cohendy.
The latter placed some guinea pigs
under glass at the moment of their
birth. The air which they breathed
was thoroughly steriliZed, as was all
the food administered to them Tn
questionably many germs were able to
reach them, but every precautior
known to science and possible with
the application of one of the complet
est laboratories in the world was ex
ercised to protect them.
The results rather astounded the
doctor. The subjects grew with amaZ
| ing rapidity, three or four times as
fast as guinea pigs of the same ag
/ subsisdng under normal conditions
/ In the brief span of twelve days they
were for the most part a third larger
! 1t is far cry from the guinea pi:
/ to the man of course, but DR.. Rou,
! concludes that the latter, if under per
| feet antiseptic conditions from birth
would develop very far beyond wha
Is possible as things are at present
He even hints that, with advancing
! knowledge, such conditions, if not al
tanned, will be so Appropriated as t
materially enhance the physical wei
fare and mental vigor' of the race
! Boston Herald.