davidaulloa/AmericanStories huggingface dataset:
Evening star., 1914-03-29

GOOD dressing for baked fish con-
~ sists of a pint of bread crumbs
= MIXED with quarter pound OF
,ninced fat pork or a half cup oil butter
o- drinpings and seasoned with SAT-
nenner. minced parsley and little
lemon and a hint of thyme and SWEEP
,,arioram. Stuff the fish and sew up.
Law wafer thin slices of salt pork IN
the bottom of a baking pan or its
equivalent in dripping, place the fish
on it, lay more wafer thin suces Oh the
nork or drippings on top, put into the
pan a little boiling water seasoheu
with tomato Juice and bake to rich
brown, basting frequently. Bass weak
fish. lake trout. haddock, blue and
white fish may be baked in this same
way. When the fish is done take UP
on a hot platter and garnlsh with
water cress and sliced lemon. Serve
with a rich gravy made by adding a
tablespoonful of flour to the drippings
in the pan. When blended, add cup
or more of hot water with tomato
sauce to flavor and cook to a smooth
sauce.
Salmon Croquettes.
Prepare two cups or salmon freed
from skin and bone. minced fine and
seasoned with a level teaspoonfui of
salt, q good busting of paprika or
white pepper. a teaspoonful of minced
parsley and e. teaspoonful of lemon
juice. Make a white sauce by melting
two tablespoonfuls of butter in a sauce
pan, adding four tablespoonfuls of
cornstarch and stirring and cooking
until well blended. Then add two cups
of hot milk and stir until smooth and
thick. Season with trif1e of salt and
pepper to taste, add the fish. stir until
heated, then turn out on a platter to
cool. When cold and firm, shape into
croquettes, roll in fine bread crumbs.
then in egg and agan in crumbs and
fry in deep fat. Serve very hot with
a garnish of parsley and thin slices
of lemon or with tomato sauce.
Soft Clam Fritters.
Separate hard portion from soft with
sharp knife. keeping the soft part as
whole as possible. Put soft part into
towel and dry. Make a batter with two
eggs, three tablespoonful Of -four and a
pinch of baking powder. Beat batter
smooth and even. Mix one pint of soft
part of clans in the batter. season with
salt. pepper and finely chopped parsley.
use hot lard, beef drippings or olive oil
Evening star., 1914-03-29
WHO

yHERE was a. time when the
woman who liked embroidery
could spend all her idle sum-
fner moments on a hotel
veranda embroidering null
and batiste and linen to be made into
lingerie blouses. And when she tired
of embroidering blouses she could turn
her attention and her needle to under
wear.
Now embroidered blouses are little
worn. And embroidered lingerie is
quite as out of date as embroidered
blouses are.
To be sure there are some pieces of
fine lingerie that are made of sheer
muslin embroidered by hand. But the
| fashionable lingerie is made of chiffon
and net and lace and crepe de chine.
Nothing so substantial as embroidery
can be a part of this new unsubstan-
tial lingerie.
However. there is a demand for en-
broidery in the new clothes of the
spring. And the woman who is versa
tile, who has imagination, and whose
sense of color is good can find plenty
of interesting handwork on her sum-
mer wardrobe. She may find more
work than she finds time to do; for it
is said that dancing will carry every
thing and every one before it for an
other season. and that in the coming
summer sedate women who have
hitherto been content with a COM
Portable chair in a shady corner of the
veranda will be demanding a place in
the crowded dancing rooms
There is a good deal of embroidery
on the new clothes. But it is not en-
broidery of a cut-and-dried variety. No
| two pieces of it look alike And that
is why it takes Imagination, versa
til1ty, to do it. But it can be done, even
by an amateur, and 1t Is interesting.
To begin with, it must be planned
with especial reference to the garment
it is to adorn. For that reason it is
better to buy patterns for motifs and
adapt them to the article in question.
Some of the new taffeta silk coat
broidered with Japanese motifs worked
out in a most interesting way. Many
of the new crepe frocks are embroid-
cred.
Colored embroidery is the rule and
the colors used are generally bright.
Bright red or green on white is a usual
combination. And green, yellow. red
or blue on black is also considered
good. The colors used must be used
with the idea of forming an interest
broidery noticeable. Gold and silver
thread can be used to increase the in
terest of this embroidery.
AS for the stitches used-they are
hard to classify. The effect to be
gained. rather than the means of lining
it, is what is interesting. Any stitch
that serves to put the colored thread
where it is wanted is accepted. Satin
stitch, done with coarse threads the
slanting sort of stitch used to cover
surfaces in Japanese embroidery, out
lining, also the daisy, the chain stitch
and even running stitch are all used
The frock illustrated is a new white
cotton crepe frock from Paris that
shows Interesting embroidery that
could be copied by any clever needle
woman. 1t is done in bright red cot
ton, in big, loose but fiat manner and
it is both effective and easy to do.
The same model could be effectively
carried out in white serge. embroid-
Evening star., 1914-03-29
Curiosities of Etiquette.

TN the Austrian court it Is contrary to
custom for perishable articles to ap-
pear twice on the imperial table, The
result is large perquisites for the at
tendants. To one man falls all the I'M
corked bottles, to another the wine left
in the glasses. to another the joints and
to another the game or the sweets.
Every morning sort of market is held
In the basement of the palace. where the
Viennese come to purchase the remains.
Long ago, in England, even the great
est men in the land We're pleased to re-
ceve such perquisites. In the reign of
Henry II, for example, the lord chancellor
was entitled to the ends of one great
candle and forty small ones per day. And
the aquarius. who must be a baron in
rank, received one penny for drying tow
els on every ordinary occasion of the
kings bathing.
Evening star., 1914-03-29
When Asparagus, Rich i'm Flavor, Is a=Pl@nty

dr,u, b,,++er into which bard-hoi,ed eggs
have been c,t
Asnararus soun is another delicacv that
utiIizes tbe tougher nortions of the stalks
II ic a oood .nd-of,ba season dish for
tho last Punches of asnaraeus are al
wavs somewbat toueh and difficult to
naiss tG,nntinf, nv rhe usua1 recines
10 r,alra Tho eoun cool, the asnarapus
=; elnnt 1o,,,tht ~; s,igh+1,, s.,tad TO
,,,,+;i ~ &c 80 and ,ban nrass ~ +hrorpb
49, ,1ooata'nIa r;car ,nrcb ~ ~ os
Will eo tbroneh
70 ,bis odd r,;,k and ,bicka,, II with
Evening star., 1914-03-29
Getting Ready for Moving Day.

n Towing day is usually associated
"I with confusion, both physical and
mental which results in the over
looking of dozen little helpful regula-
tions, especially those that have to do
with the change Of address, the cutting
off and transferring of the telephone,
heat light and water accounts and the
preparation of the new home.
Before the real preparations for moving
are under way sit down and write some
post cards, giving your new address to
all firms where you have charge ac-
counts. the dry goods firms, ice COM
pany. milkman, butcher grocer, news
dealer, laundry, bakery, druggist and so
forth. Notify your bank and the life,
accident, fire and burglar insurance COM
panies. also the post Office and the pub
fishers of the magazines to which you
subscribe Your friends should know
where you are to be found Don't leave
the telling them to a chance encounter.
when no one has pencil and paper to
note the new address
Have new calling cards engraved and
mail them to all your friends This will
save a myriad Of Interruptions. telephone
messages. untimely calls and misunder-
standings. Wherever you send your ad-
dress. send your new telephone number
also. This is precaution for which the
new occupants Of your old residence will
be especially grateful
lf possible, get your cleaning done be-
fore you move in. There is no discomfort
quite like the discomfort of a strange,
dirty, cluttered house heaped UP with
transferred articles for which no place has
yet been found. Curtains should be ready
beforehand to fit the new windows. 1t is
important to fumigate a house before
moving in, after which thoroughly air
and heat before you live in it. Don't
move into cold, damp, sunless house.
Van companies. rule, charge more
for moving on May 1st, SO choose another
date II possible. 1t is always best to OBJ
tain padded vans and reliable help in NOV
ing your household goods.
In order to make the damage as little
Evening star., 1914-03-29

Dorothy must go through life without It.
Today the fond mother trots Dorothy
off to a physician. who looks her over
to find that she is sound and healthy,
and who prescribes suitable diet and
much outdoor exercise and air. And Dor
othy rides and walks in the open ar
and sleeps with open windows. She
learns to eat without complaint the sim
pie fare given her. She never looks,
even out of the corner of her eyes. at d
candy shop window, and she does not
know the taste of ice cream soda water.
When she is a little older her skin is
Evening star., 1914-03-29
FASHIONS AND FADS,

Circular iounces trim tunics and
skirts.
For spring hats black is the leading
color.
Taffeta is the silk par excellence for
spring.
Charming negliges are developed in
voile.
There is vogue for jet in the latest
millinery.
The newest lingerie is trimmed with
pleated tulle.
The suit coats are very short and are
growing shorter. L
Evening star., 1914-03-29
WEIENPUTTlNGCLOTH

should never be packed tightly, as this
fattens down the hair and makes it hard
to raise. It is better to hang them up.
Scarfs and coats should be hung upon
hangers. covered with paper and then
sewed into light muslin or linen bags.
NUNS should be hung upon rod, held
by heavy cords at each end. and stuffed
out, and should never be laid together
fatty with the weight of one muff press
ing down upon another
Evening star., 1914-03-29

a big. effective design in white cot
ton. made with a wide colored velvet
sash-of bright blue or black. Such
frock is decidedly dainty. yet it has all
the advantages which stout wearing
qualities give to children's clothes.
Evening star., 1914-03-29

vinaigrette sauce, it is a good accom-
paniment to any roast meat.
Various sauces make various dishes of
asparagus. and, although conno.Ssuers in
sisr that the delicate flavor of this vege-
table cannot be improved on by the addi
ton of favoring, other than pepper. salt
and melted butter, still sauces can be
depended on by the cook for variety
Regarding green and white asparagus
it is generally admitted that the long.
green sort is sweeter than the larger
white variety. But. on the other hand,
the thick white stalks perhaps look bet
ter than the green ones. Either KIND Is
good If it is fresh.
Great size of stalks has always been
the great object of asparagus growers.
And that means that for thousands of
years gardeners who raised asparagus
have been trying to increase the size Of
the stalks. For from the time of Cato
who mentions it in the year 200 Be,
down to our own DAYS the vegetable has
been cultivated.
And we have not got very far ahead
of the classic gardeners, If their reports
are to be believed. For Pliny, forty or
fifty years after the beginning Of the
Christian era, reports that in his day
three shoots would sometimes tip the
scales at pound. We are not in the
habit of doing much better than that
even today.
Asparagus can form the foundation OF
the main dish at luncheon. One such
dish is an omelet prepared with aspar-
asus. To make it the tougher pieces can
be used Cut them in one-inch pieces
and boil them slowly in salted water
until they are quite tender
Beat the whites of three eggs, with a
bit of salt. until they are stiff and dry.
Then add the beaten yolks of the eggs
Next add a tablespoonful of cream and
then add the asparagus lengths, which
should be quite soft. AS much asparagus
as you wish can be added. for of course
this recipe can be increased
Mix the asparagus and eggs lightly and
then pour the mixture into an omelet
pan or into a skillet in which a little
butter has been melted. Brown it lightly
fold it, sprinkle 1t with salt and pepper
and slip it on a hot platter. Garnsh
with sprigs of fresh. curly parsley.
Asparagus loaf is another good lunch
con dish. To make it, put two table
spoonfuls of butter in small saucepan
and when it is bubbling add table
spoonful of flour. Then add a cup of
| milk. slowly. stirring all the time Sea-
son with salt and paprika. Cook slowly
sauce results. Remove from the fire and
add four well-beaten eggs and cup
Of asparagus tips. cooked until tender
This loaf, by the way. could be cooked
the day after the omelet was made, for
the two dishes utilize different parts of
the stalks
Put two more cups of cooked as
paragus tips in buttered baking dish
and pour over the asparagus and egg and
cream sauce mixture. Bake in the oven
for fifteen minutes, until il is set and
brown. and serve with sauce made OF
Evening star., 1914-03-29
Naming the Baby in Japan.

MOT the least picturesque OF tha many
domestic ceremonies of which the
Japanese are SO fond is that attached to
the naming of their babies.
Immediately upon the arrival of the
newcomer announcement is made by the
happy family to all relatives and friends,
and these hasten to send congratulations
and presents. In the old days visitors
were wont to insist upon seeing the moth
er and child. but modern Japan does not
sanction such procedure.
On the seventh day after birth the child
is named. The first-born son Is frequently
called "Ichiro." which means First. -
Others, as in Latin. are named Second" !"
Third and so on. Girls receive much
more picturesque names, such as Snow"
"Chrysanthemum,'' GLORY" and the like.
Evening star., 1914-03-29

A SE'ARAGCS is one of The things
II That make us glad when spring
comes. Its flavor. like the first
warm winds that blow out of an April
sky. is a delicate forerunner of the richer
gifts of summer. And yet is there one
OF all the many vegetables that the warm
sons of summer bring out that is more
toothsome than asparagus?
From the housewives point of view the
best thing about asparagus is that 1t is SO
simple 10 prepare for the table. In fact
with a little boiling in a little water
with little salt and butter you have a
dish f1t for king.
The matter of boiling, however, is
sometimes a stumbling block. We all
have seen asparagus come to the table
with decapitated heads. This difficulty
ls due to the fact that the heads are so
much tenderer than the stalks that when
the stalks have been boiled sufficiently
the heads have been boiled to pieces. One
way to obviate this trouble is to take
pains TO put the punches OF asparagus
after they have been washed and scraped
into the boiling dish, with the stalk end
down. The boiling water should be
poured over the stalks as far as the
heads but not TO cover them. Then, as
the stalks boil. the heads are gently
steamed. and if handled carefully will
not break.
). x
Another way to obviate this difficulty
IS TO use a wire basket which is made
especially for asparagus This basket
holds the stalks while cooking. and the
bottom opens easily, so that when the
asparagus is cooked it can be put on a
alate or serving platter without breaking
the ends.
Asparasus should always be cooked
"lth salt in tne PROPORTION of a tea
spoonful to q quart of water. No rule
IAN be laid down as to the length of
lime to cook asparagus. When il is
,Oung and very tender fifteen minutes
will suffice. When it is somew what older
il will be improved by cooking I'D to
tuirty minutes more.
n choosing asparagus from the market
I matters little whether ii be small and
aighly colored or thiCk-stalked and white.
u IL is young and fresh it is sure to be
good, Asparag gus is like FISH in this
tHat you don't really know its flavor un-
caught from the water or just cut from
he asparagus bed. But the next best
hing to do with respect to asparagus is
% buy ii on market day, and get it
nome and in the ice box early in the
morning before il has been exposed to the
lir and heat many hours
The custom of sending asparagus in as
separate course IS good one, for
nothing is more satisfactory as a sepa-
rate vegetable course than this succulent
spring stalk. 1t can be served with the
ncads resting on d tiny strip of buttered
:oast, dressed with pepper ard salt and
outter or with a good cream sauce, Or II
IAN be served in any OF a dozen more
elaborate ways.
Served simply with butter or cold, with
Evening star., 1914-03-29

I rnassaged She still lives simply and
passes much time in carefully directed
outdoor life. She goes through for
nulated system of physical exercises
every day.
BY the time she is ready to take her
place in society her skin glows with as
much lovely color as even fond mother
could desire And the careful physical
training she has received has developed
all her latent possibilities-in the way of
face and hand and figure, as we'll as
Color
So much for the woman whose beauty
has been the desire and care of fond
mother. Her lot in life is easy She
need only carry out the work begun to
be sure that she will go through life
unhampered by bad appearance.
But even the woman whose appearance
has received little attention when she
was a child, and who is not gifted with
beauty, seeks to gain this coveted pos
session without despairing OF success.
She has for her aids the great beauty
specialists of the big cities.
In the old days, only a queen or a great
lady could command the services or
many attendants in her beauty quest. She
could have ladies in waiting who bathed
her and dressed her. and annointed her
with lotions the recipes for winch had
been handed down from the days of their
beautiful grandmothers.
But today any woman can put herself
in the hands of a beauty specialist-and,
presto She comes from those hands re-
freshed and beautiful
The theory the beauty specialists work
on is that every woman has latent good
looks. Illness, lack of care of the skin
and muscles, and lack of knowledge of
the laws of hygiene make many pretty
women ugly.
Massage exercise, scientific cleanliness
of the skin and the aid of lotions and
Evening star., 1914-03-29

creams help overcome the bad effects of
neglect of any sort-and these one sort
of beauty specialist gives
In a small room fitted up like dainty
boudolr, White-frocked attendants, versed
in all the knowledge there Is concerning
| the care of the skin, massage and pat
and cream and clean the face. They
make coarse hair fine and thin hair
thick. They whiten the hands and make
them shapely. They improve the texture
of the finger nails and the contour of
the features.
Then there are other beauty specialists
who 20 at the subject from the physical
culture point of view. They prescribe ex-
ercise and diet, rest and recreation.
They. too go the supposition that
beauty is every womans heritage. They
cause superfluous fat to disappear and
flabby muscles to do their work. They
strengthen weakness of any sort-from a
weak will to weak back. A beautiful
figure. they argue, will result from per-
feet physical trim. Good color will come
as the result of perfect digestion and
circulation. And every woman. if she be
in good physical and mental condition.
will be attractive.
There has been good deal of argu-
ment for and against the beautifying of
the modern dance
I'VE shall dance ourselves into our
graves" remarked one society matron
who is a devotee of the dance. I'VE find
it too fascinating. too delightful and we
overdo it"
1t is a wonderful thing for both men
and women said a wise physician. ct
makes tagged business men forget their
business worries and lose their trouble
some flesh. Nobody can figure about
stocks and honds and keep his feet un-
tangled In one of the new dances at the
same time. And it is only a comedy actor
who can stay fat and dance. AS for
the women-it rejuvenates them.''
Such are the differences of opinion.
At any rate many women have taken
up the modern dances as a delightful
way of losing flesh. And they have
wonderful records to prove that it is an
efficient way-records that tell of many
lost pounds and much acquired happi-
ness.
Evening star., 1914-03-29

cred with red, with a belt Of red suede
or silk.
Embroidery Is still much used on
frocks for children. One OF the pretti-
est sorts of afternoon frocks for
child is of white crepe embroidered in
Evening star., 1914-03-29

Children who are well dressed no long
er appear in elaborate lace and ribbon
trimmed frocks. Modern mothers display
good taste in selecting dresses Of charm
ing simplicity.
Evening star., 1914-03-29

SUNDAY MENU.
BREAKFAST.
Halved Grapefruit or
Baked Bananas.
Cereal.
Fish Balls. Water Cress.
Buttered Toast.
Coffee.
DINNER
Fish Chowder.
Veal Pot Pie. Baking Powder Biscuit.
Fresh String Beans or Canned Lima Beans.
Mashed Potatoes.
Celery and Apple Salad.
Deviled Crackers.
Pineapple Charlotte.
SUPPER.
Salmon Croquettes or Clam fritters.
Saratoga Chips. Brown Bread.
Canned Peaches. Spice Cake:
Evening star., 1914-03-29
Various Ways to Cook Fish

and drop in mixture by tablespoonfuls.
Four minutes will cook them.
Fish Chowder.
Bass and cod are the best fish for chow
der, but other fish can be used. Clean
the fish and cut in slices. Fry a few
slices Of fat salt pork, then take up and
chop. Into the pork fat put layer Of
the fish. several bits of the fried pork. a
few slices of onion and salt and pepper
to season. Add also pilot biscuit that
have been soaked tender in cold water.
or some ordinary crackers until all the
Evening star., 1914-03-29

fish is used Then turn in enough cold
water to generously cover the whole and
simmer from twenty-five minutes to half
an hour. Thicken the gravy with a little
blended flour and water add butter and
season, if you wish, with a large spoonful
of catSup.
Evening star., 1914-03-29
A Mold of Salmon,

If one is where fresh fish cannot be OBJ
talned, canned salmon makes a delicious
mold. Serve very cold on bed Of crispy
lettuce or cress. Drain off the juice from
a can of salmon and flake the fish, pick
Ing out every fragment of bone and skim
Mix with the fish one egg lightly beaten,
the juice of a half lemon, a cup of dry
bread crumbs and salt and pepper to sea-
son. Pack in a buttered mold, which has
a tight fitting tin cover, steam for two
hours and cool. After it gets quite cold
set on the ice until ready to serve
EMMA PADDOCK TEL FORD.
Evening star., 1914-03-29

The new frocks of wash materials are
cut with low necklines that require
guimpe. or they follow the lines of the
jumper.
Evening star., 1914-03-29

We - ODERN woman goes on her
~ quest Of beauty much as the
I"H ancient knight went on MS
quest OF honor. She is inter
ested in the quest, and she IS
sure she can get what she seeks
There was a time when fond mother
would look sadly at her small daughters
saIlow cheeks
Well" she w,uid sigh. ''her fathers
family never lad good colcr- ! suppose
Evening star., 1914-03-29

HERE was a time when the
woman who liked embroidery
could spend all her idle sum-
mer moments on a hotel
Evening star., 1914-03-29

n.assaged. She still lives simply and
passes much time in carefully directed
outdoor life She goes through for
nulated system of physical exercises
every day.
The Detroit times., 1914-09-26

Trenton the Detroit river village
about midway between Detroit and
Monroe. Is most admirably situated.
Il fronts along the broad Detroit riv-
er, directly facing Crosse lie. which
latter place Is famed far and near as
Q summer resort, is backed by fer
tile farming territory, which In Its
productiveness resembles more well
cultivated garden. and has several
trunk line railroads and two interur-
ban lines that give instant and con-
slant communication and trasporta-
ton facilities. The farming country
around Trenton finds q ready market
there for all their products. and in
turn IL afforded choice merchandise
for their needs In the many progress
sive stores of the thriving village.
The expansion Development Of Tren-
ton has not been without conscien-
tious effort on the part OF the busi-
ness firms. They have co-operated
ut all times with the view to Great
or and Better Trenton" Their long
period Of useful service demonstrates
at once that the confidence their GUS
toners have put In them has been