davidaulloa/AmericanStories huggingface dataset:
Evening star., 1914-01-25

MoNG the inexpensive meat dishes
~ popular at this season are the
4 \ Following, some made of the
freshly cooked meat, others or le1t
overs:
Mock Wild Duck.
The foundation Of this excellent dish
is a flank steak or a pound and ha41
~ round. This will serve family OF
ave particularly If two lambs Kidneys
trimmed clear Of all membrane, are
,,sed to supplement the beef.
Cut in small pieces and spread over
one side Of the steak, together with
one-half cup of dried bread crumbs or
cracker crumbs mixed with a quarter
cup of pork drippings or sausage fat
a Tablespoonful of minced onion with
salt. pepper. sage or powdered thyme
or savory to season to taste. Roll up
and tie with a strip Of cotton cloth.
Put the drippings in a round-bottomed
iron kettle and when hot brown the
meat rolled in 1t, then cover with three
cupfuls Of stock or hot water and SIM
mer on the back of the stove until
tender. or take up the meat. lay in a
casserole or baking dish, thicken the
gravy remaining in the kettle, using
two tablespoonfuls of -four and three
cups of hot water or tomato stock, pour
over the meat and having covered the
Evening star., 1914-01-25
Short Cuts for H0ws@k@@p@rs

may be made of two spools nailed to the
wall about two inches apart. The broom
can be easily hung upside down between
the spools.
Ideas of busting are many and varied.
Some dust only what is in sight, others
what might be seen, and a few dust
everywhere. AS ordinarily performed
dustin& simply whisks the lint from one
place to another. To begin right, draw
the shades to the top of the window, and
handled brush. dust walls, cornices. pic
lures and cords, and wipe the carpet or
rug breadth by breadth with a cloth
wrung from water with little ammonia
or salt in 1t.
Dustless dust cloths can easily be made
at home by soaking squares of old fan
mel in paraffin or floor oil overnight, and
wringing them out tightly. If they are
washed in lukewarm water they will
last indefinitely without resoaking. They
will gather Up every particle of dust,
| and leave a nice polish on furniture and
| floors.
| Excellent busters are also made of
cheesecloth dampened in mixture OF
| turpentine and kerosene. Old stockings
| or socks that are past mending can also
! be utilized for the purpose, as can also
worn knitted underwear.
The unbeaten white of an egg stirred
| INTO cold water cleans polished surfaces
| we'll Work in small sections. dry quick
~ anu Iuu uiei, u ~ ~Aoeis ihool oe
| soft and clean. Woodwork that has been
stained only should be cleaned with a
| cloth slightly oiled and busted with a
dry cloth. White spots made by water
or heat on vanished furniture are re-
moved by rubbing with spirits of cam
phor. The very best duster for the high
| ly polished wood of pianos, ETC., is a
good chamois skin dipped in clear water
and wrung very dry so that it feels
merely damp. A little ammonia in the
! water helps to remove finger marks.
Bare floors are cleaned like any other
| woodwork. Waxed floors should be
washed before rewaxing, but rarely 4,
Evening star., 1914-01-25
A Few Hints About Sweeping and
Dusting.

THERE is an art in sweeping
room, and it requires brains as we'll
as hands. Some housakeepers sweep
dust into hall, or from one room into an
other, and then wonder why their house
is SO soon dusty again. First, dust all
furniture that can be removed and set it
articles and open the windows to give a
free circulation of air. Dust that goes
up must come down, and it will settle on
ones hair and clothing as well as on the
furniture Rugs retain more dust than
any other household articles, and chill
dren contract diseases by playing upon
dusty rugs.
Notice whether YOU are using the best
method in sweeping. Never sweep to-
| ward door or corner. but from the edges
toward the center with short, quick
| strokes, bearing down on the broom and
| lifting it back instead of dragging. Do
not push stuff along with the broom. for
| this will break off splints, and broom
will not sweep clean with uneven splints.
| The majority of women always sweep
with the same side of the broom TO the
/, front. This makes the broom lopsided,
so that it cannot be used in any other
| way. and the points of the splints get
| bent all one way, and they get together
at the ends and cannot take hold of the
| dust as they should.
The correct way to use a broom is to
I hold the handle vertically. so that all the
| splints in the face of the broom will take
| hold at the Same time. Every day the
| broom should be turned around so as TO
| sweep with a different side. In this way
| the broom wears evenly. To preserve
| breoms. dip them for three minutes in a
pail of boiling soapsuds once a week, and
occasionally in salt water to make them
| tough and pllabe A good broom holder
Evening star., 1914-01-25
Lure of the Butterfly
in World of Fashion

THE fashion for butterflies is as de-
cided now as it was six months
ago. The domination Of the but
terfiy has lasted a long time. Probably
when it first appeared. last spring. the
butterfly itself would have predicted
that it's popularity would end with the
warm weather. But on and on it has
gone, and there are yet no indica-
tions that its end is in sight.
In a magazine published in 1854 there
women's clothes Two Of Its lines read:
LET your cap be butterfly. slightly hung %.
Like the shell of lapwins just hatch'd, on her
crowd
And these lines might have been writ
ten yesterday. anent some Of the
charming boudoir caps made In but
terly fashion. Some of them are made OF
butterfly wings lightly swaying above
them. Some Of them show butterflies
made of beads strung on wire and some
Of them show butterflies, embroidered
in colored silk. Evening caps. too, have
reckoned with the butterfly. Sometimes
big tulle butterflies, with wired wings.
form these dainty caps.
Real butterflies Of gorgeous color and
great size. are mounted under glass In
gilt frames. and butterflies are also
mounted under glass In tea trays.
Luncheon sets are shown. with butter
flies embroidered on. them in satin
stitch and eyelet work and handker-
chiefs and lingerie are similarly ,'em-
broidered.
Some Interesting tally cards and place
cards show small butterflies lowering
on their edges-butterflies made Df
feathers. of iridescent colors. These
are exceptionally dainty. Other tally
cards are small hand-pafnted butter
flies. whose wings open to reveal the
tally. -.F
Crepe paper has follow ed the fashion.
1t is decorated with butterflies In many
colors. Crepe paper luncheon sets bor-
dered with butterflies in attractive
shades Of yellow are sold and separate
napkins of the same sort are manu-
factured. Big butterflies made of crepe
paper and painted with gold and ala
yer and colors are also sold in the ia
vor stores. The butterflies printed in
the rolls Of crepe paper can be cut out
and mounted on stiff paper to serve as
place and tally cards.
Lace medallions in the shape of but
terflies are made and these can be Law
ishly used in nightgowns and under
wear. Some Of them are handmade,
but they are also made In imitation
lace.
Evening star., 1914-01-25
TASTY FISH RECIPES

| tablespoonful of flour. Add a little water,
and then about one pint Of milk. Cook
| until 1t becomes a thick white gravy
Pour this upon heated dish. lay the
| cooked fish upon it, and garnish with
parsley. This is good breakfast dish.
Broiled Salt .Mackerel-soak salt fish
3, in salt water instead Of fresh. The
| strong taste usually so difficult to de-
| stroy will be entirely removed. and the
| hsh will be more palatable than when
light brown. When done, put on plat
ter and lay pieces of butter over it, and
put few slices of lemon on the plate. In
case lemons are not at hand. work lit
| tie vinegar into a tablespoonful Of but
| ter and spread this over the fish 1t will
| melt and give it not only the richness of
the butter, but the flavor of the vinegar.
| Picked-up Codhsh.-Place a pint of salt
| Goldfish in cold water for several hours,
| picked into little bits. Drain well and add
| pint of rich milk. Put on to cook and
| when scalded stir in one-fourth cup Of
| flour mixed to smooth paste with one
| fourth cup of milk. Stir constantly until
the boiling point is reached, then allow
| to cook over hot water for ten minutes.
Just before serving stir in two eggs,
! lightly beaten.
Goldfish Balls.-Wash and pick in very
| small pieces one cup of salt Goldfish.
! Wash. pare and soak two cups of pota-
| toes cut in uniform size. Mix the fish
| and potatoes and cook in boiling water.
| covered. until the potatoes are soft.
| Drain thoroughly. return to the hot
saucepan in which they were cooked. and
| mash thoroughly. being sure there are no
Jumps left in the potato. Add one egg
well beaten. one-half tablespoonful of
butter and one-eighth teaspoonful of
pepper. Beat two minutes and add salt
II necessary. Immerse in deep fat and
| fry one minute. then drain on brown pa
| per. Reheat the fat after each frying.
The fat is of the right temperature for
frying when an inch cube of bread from
the soft part of the loaf will fry to
golden brown in forty seconds.
Goldfish Fritters.-Cut the Goldfish in
strips about the size of the finger;
soak overnight; in the morning dry
in towel, dip each piece In a batter
made Of eggs, milk and -four, and
fry brown in hot fat.
Goldfish soufle.-Use the leftover
Goldfish in a souffie. Mix one cup OF
boiled and, faxed Goldfish. one cup OF
mashed potatoes. one-half cup of milk.
one well beaten egg, salt and pepper
to taste put into a buttered baking
dish and bake until brown Serve hot.
Evening star., 1914-01-25
Watch the Weather.

THERE used to be q tradition IN
England that January % was
day which indicated the happenings OF
the rest of the year. In the church
calendar it was the day celebrated IN
honor of the conversion of Saint Paul.
but no one seemed to know just what
relation this fact had to the weather.
predicting feature of the day-al-
though old writer's think there must
have been some such relation. AT all
events. if the weather January 25 was
fair, the year was expected to be pros
porous. Snow and rain and fogs and
cold indicated calamities of one sort
or another-war and the death Of much
cattle among them.
Evening star., 1914-01-25
Care of Poinsettias.

A FTEE cutting poinsettias. soak the
: stems for about six inches in boiling
water. 1t is astonishing how long t4s
flowers will remain fresh and beautiful,
The explanation Is that the boiling water
sends the sap from the stems up into the
flower and 80 makes 1t retain its fresh
ness. After putting the stems into the
boiling water, allow them to remain in
1t until the water is cold: then place the
flowers IN q vase Of water, as usual. This
is good treatment for any cut dowerA
Evening star., 1914-01-25
End of January IS
Good Time to Put
Supply in Order,
and Months Sales
Are Worth While
Attending-How to
Inventory, Renovate
and Renew the
Family Store.

THB end of January is good
time to put the supply OF
household linen in order The
January sales are real sales
worth patronizing. The values
Of the linens sold then are good. and Sc
are the STYLES. And although this month
ZONES right at the height of the season
of entertaining, it is good one in which
10 inventory and repair the linen already
-ru HIND, for it is easier TO inventory
Things that are in use than those that
are lying packed away in chests and
drawers.
OF course, the inventory is the first
ming. This can be jottsG down on a
Get of paper or in a small notebook
,r in little card index. 1t should be
made under such heads as "Tablecloths, -
Sheets" 'Pillowcases," Towels and
Napkins Under Towels there
should be several subheads = kitchen
towels. hand towels, guests towels, bath
towels and glass and china towels-and
under all the other heads there should
lie appropriate subheads
.s*
The best way to keep track of linen is
TO have it all dat~d with indelible ink
md then entered in the inventory ac-
rording to date. If your supply of linen
IS not dated you can enter the various
articles as old moderately new and
then date the new ones and enter them
by date.
Such an inventory will be troublesome
10 make, but it is very little trouble to
Keep up. Articles that are worn out
must be scratched from it and new ones
entered as they are acQuired-so that 1t
will always be up-to-date.
Probably the showing of linens this
YEAR is no more beautiful than that of
former years. Linen bleaching and
manufacturing has been perfectly un-
Lerstood for long time. But surely the
showing this year is more varied than
ever before.
The most favored tablecloths show
p ain centers. with deep borders. Some
~ the borders are made up of stripes and
conventional designs, such as f1eur-de-
is or lozenses. Some of them are floral.
There is one of poppies and wheat that
J. very effective. Poppies in every form
g + shown and their swaying gracefulness
makes them especially attractive for bor-
tiers. The thistle is another favored
: tawer. and chrysanthemums and maiden
f.,if fern are shown as much as ever this
Sometimes the center of the cloth is
covered with flowers and sometimes it is
covered with the snowdTop design, and
sometimes it is striped in stripes of plain
p nd satin damask about three inches
vide. These striped cloths show bor-
ders usually of flowers, finished with
some device in stripes at the very edge.
The snowdrop pattern is good one for
TIRE cloth that will have much use. Occa-
s;onal!y some one is found who does not
like these small disks. but they are usu-
ally liked and never grow tiresome. as
some of the larger. more vivid patterns do
The plain-centered cloth is also a good
choice. but plain cloth must always be
laundered perfectly to be at its best, and.
IF course, the slightest spot or wrinkle
SHOWS glaringly upon it.
x
\ linen buyer gives this advice to house
wives buying linen: Buy the established
Evening star., 1914-01-25
indications for Spring
Suits and Separate Skirts

The pannier lengthens to deep point in
the back, thus bringing the puff Of the
turnover well below the hips. Modlfica-
tions are made in waist and sleeve styles
to correspond with the changes made to
give the skirt the correct lines.
Among the early spring waists are seen
many cotton voiles and crepes used sepa-
rately or together. or in combination with
ratines or with printed or fancy cottons.
When wolfe is used for the whole waist
the trimmings are in colored voile in nat
tier blue. minaret oleander, green or fox
glove These color touches appear in the
buttons, vests, pipings. etc.
Evening star., 1914-01-25

q EGAR was considered an article of
- luxury in Europe until tea and cof-
fee became usual articles of diet. Sugar
was then used to sweeten these bev-
erages and so gradually came to have
a prominent part in the daily, diet. Be
fore the days Of sugar much more
meat was eaten and the drinking of
alcoholic beverages was much more
common. The fair maiden who could
not, with impunity, drink pint of ale
for breakfast was unusual. Perhaps.
in spite of the fact that most of us eat
too much of it, sugar is a blessing.
Even oversweetened coffee and cereal
covered with sugar sound more bene-
fetal than pint of ale and half a
pound of beef for breakfast
Evening star., 1914-01-25

of the figure is a vase. Of black glazed
pottery, with a white medallion on the
side. 1t suggests the vases found in
Pompeii-from which. of course. the idea
for black and white interiors came.
To the right of the figure are two in
teresting dishes OF black and white en-
ameled ware. The long-stemmed one is
for bonbons or salted nuts. The larger
one can be used for a flower bowl. and
the odd outstanding handles make it quite
decorative.
Evening star., 1914-01-25

On the extreme left is q black and
white lamp. The base is an old. enamel
ed vase, showing an interesting design
Of parrots in the little inset.
The shade Is made of black paper with
white insert painted in imitation of
the one on the base Of the lamp.
The tea set Is In striped black and
white china:
The squat, broad cups and the deep
saucers and the simply shaped sugar
bowl, cream pitcher and teapot all lend
themselves especially well to the broad
stripes with which they are decorated.
Evening star., 1914-01-25
To Clean White Felt or Beaver.

TAKE equal parts Of French chalk
and powdered magnssia, and rub
the mixture well into the hat. Put
away for several days in tissue paper.
then brush and shake out. If not
thoroughly clean, repeat the process.
When you put it away for good leave
some of the powder on.
Evening star., 1914-01-25
Beauty Spots.

DLACk velvet beauty spots cut in
- disks. big and little, in triangles
and in various odd designs. are sold by
the box. The reverse side is covered
with a gumlike substance which fas-
tens the velvet securely to the skin
when 1t is slightly moistened.
Evening star., 1914-01-25

"HE coats of spring suits are for
the most part short, accompanied
L by draped tunic skirt.
While dressy. these suits are not elab-
orately trimmed They get their
dressy effect by means of collar and
cuffs and sometimes n waistcoat.
collar and cuffs of embroidered batiste.
plain organdy or lace are effectively
used Fancy silk is also used for col
lar and cuffs, in white, light colors
end novelty printed effects. Braid and
Fancy buttons will also trim the new
suits.
The tunic skirt is made in a variety
Of ways. There are the single. double
and triple tune, and the side, box
pleat and the modified minaret tunic.
IT is also made in various lengths.
u is sometimes shorter in front, longer
,n back and vice versa 1t sometimes
starts from the front PANEL or from the
hack Then, again. instead of the tunic
itself, trimmings can he so placed as to
tive the same effect.
+. The peg-top skirt is also treated in
various way. Besides the regulation
peg-top. there is the caught-up-in-the-
front effect, which gives the appear
ance of a tunic. The spring skirt is
also seen with drapery in the back
Instead of in the front, drapery caught
in at the sides and other novel ideas.
The hustle skirt is seen in modified
form.
The new taffetas in art prints.
stripes and moire designs are used
IN combination for spring dresses. sucn
as the printed or striped with the
nlain. or light colored taffetas ere
-ombined with lace, net, chiffon, crepe
IL. chine or a fancy cotton fabric
:. *
When combined with these soft-finished
a!aterials the taffeta is used for the
slightly extended panniers or hip dra
peries. and also appears in the circular
| cut hounces which ripple at the edge, thus
landing away from the figure Taffeta is
ised for waists in bolero and jumper de
signs. or in surplice arrangements, OIL
! ollars, vests and other Finishing fea
lures.
While styles are made primarily for me
tiIuIn and slender women, considerable at
fention is given to making these style:
suitable for stout women. For such hg
fIres founces are broken in front ant
back by the use of full-length panels.
deep skirt yoke with points in front ant
hack is arranged over the hips, thu
| drapcry suggestion tunic arrangement
.alling below that point. In this way th'
| Zip measurement is left normal and th'
| tlllness falls below. The extra width II
IBIS section CT the skirt does not mate
RALLY increase the appearance of breadth
10 tho back and hips. Panniers for stou
egtsNaAaS AL the way around the figure
Evening star., 1914-01-25

THE use of black and white for deco
rative purposes in the house is ap-
d parently increasing in popularity.
When it was first suggested last summer
it assumed no greater Importance than
many other suggestions of the same sort
have taken on in the past. But it has
won out and bids fair to last for long
time.
In the illustration are shown some of
the newer black and white objects that
are attracting attention. In the hands
Evening star., 1914-01-25
Bul1ock's Heart.

This is an inexpensive portion of the
beef, but a very tasty one when properly
cooked. 1t should always be served on
very hot dishes. both plates and platter.
If you elect to roast the heart. put In
basin of warm water and let soak fol
an hour to draw out the blood. Wipe dry,
stuff with good, well seasoned force
meat. wrap in buttered paper and tie OF
skewer in shape. Roast about two hours,
basting frequently and serve with a
border of carrots sliced and fried.
Stewed Bullock's Heart.
| Soak in a basin of warm water for an
hour, then drain and wipe dry. Cut In
| halves, rub each side with flour and put
| in a frying pan with a little hot butter.
AS soon as Drowned, transfer to cas-
serole or saucepan, adding four or five
onions sliced and Drowned lightly in the
same butter. together with sprig OF
| thyme and salt and pepper to season
| pour sufficient water to cover and COOK
slowly about three hours.
Remove. skim the fat from the liquor,
thicken slightly with Drowned flour. Re-
turn the meat to the gravy. thoroughly
| heat then serve in a hot dish.
Beef Olives.
| Cut one pound of beefsteak' into thin
slices, four or five inches long and about
| two inches wide. Chop up any trim
| mings of the beef and mix them with
I an ounce of suet, two ounces of bread
crumbs, one teaspoonful OF chopped
parsley. one teaspoonful of chopped
( thyme, one teaspoonful Of marjoram and
plenty of salt and pepper. Bind together
with an egg and spread a little of this
mixture on each slice of meat, roll up
and tie round with string. Put the
boiling put in the rolls Of beef. Stew
gently for one hour. then remove the
string from the olives and dish on mashed
| potato, strain the sauce over and round
| Cooked beef may be reheated in this way.
| A very little nutmeg and lemon rind may
| be used if liked.
| Head Cheese.
Evening star., 1914-01-25

SUNDAY MENU.
BREAKFAST.
Oranges.
Oatfiakes.
Bacon and Liver.
Mullins.
Coffee.
DINNER.
Celery Soup.
Mock Wild Duck, sweet potatoes.
Creamed Onions. 1raPe 'ei''
Orange Salad.
Apple Betty.
Coffee.
SUPPER.
scalloped Potatoes.
Brown Bread Sandwiches
Marble Cake, Baked Apples.
Tea.
Evening star., 1914-01-25
SEsASONAlBLlE RECIPES

dish closely. cook slowly until tender
Serve with grape or other acid jelly
sweet potatoes and onions.
Beef Loaf.
Grind together enc pound each of beet
and pork. Add one beaten egg, five
or six crackers rolled fine, table
soonful of butter and enough rich
milk, cream or tomato sauce to make
the mixture hold together. Season with
salt and pepper, mix thoroughly and
put into a roll. Bake an hour and a
half In a.slow oven.
Hamburg Loaf.
Another favorite way of preparing
hamburg steak is to mold it into a Loaf
and roast it. Use with one pound of
steak half cup of bread crumbs. one
egg, little butter and salt and pepper
to season. Bake in a shallow, well
creased pan, having larded the mound
of beef with strips of bacon, which will
give drippings enough to keep the meat
well basted, while imparting a delight
full flavor as well.
Drowned Pot Roast.
Have four or five pound piece of beef
iIUHl Tie IOuHu lieu lIlIO d IOll. Leave
the lean intact, but slash the fat with q
knife. Heat an iron pot. with q small
piece of nice suet at the bottom. AS
soon as it has Drowned on the outside,
remove the suet. and set the meat in
the bottom of the kettle. Let it cook
for about fifteen minutes, turning 1t, once
or twice, from one end to the other Re-
move it and replace 1t with the vege-
tables, half a dozen new carrots, the
same number Of new turnips, three
onions. sliced. and half a can Of peas.
Brown these in the fat and meat juices,
watching them carefully to prevent them
from burning.
When brown. push them to one side.
return the meat to the pot. pack the
vegetables around 1t and pour water over
all until the roast is about three-quarters
covered Cook slowly until the meat is
tender. keeping the water at about the
same height. Serve the roast In the CEN
ter of large platter. arranging the
vegetables around it attractively. Accom-
pany this with a gravy made from the
liquor in the pot.
Evening star., 1914-01-25
Head Cheese.

Take small pigs head, split and wash
Evening star., 1914-01-25

. HE end of January is a good
time to put the supply of
household linen in order. The
January sales are real sales.
Evening star., 1914-01-25
Since Days of Eden
This Fruit Has Been
Standby, and Va
rious Appetizing
Dishes Can Be Con-
cocted With Them,
So Well Are They
Dried and Preserved

YER since the days of Eden III.
- fig has been standby-for its
historic leaf. its welcome shade
IL and its delicious fruit So valu-