davidaulloa/AmericanStories huggingface dataset:
The Washington herald., 1914-10-11

been cleansed, the inner surface should
be treated in the same manner, first up
per and then the lower teeth. The ser
rated tooth brush is particularly good in
brushing the back teeth, especially those
that are furthest back, and are apt to
be slighted. In using dental floss, select
the kind that will pass readily between
the teeth. II this process of cleaning is
carefully followed, the teeth will be kept
in perfect order. However, should yell
low or discolored spots appear, a little
powdered pumice stone may be used.
Apply this with an orange wood stick,
rubbing the discolorations.
An antiseptic should always be on the
dressing table. A teaspoonful OF cologne
in q glass of water is q good antiseptic
to use in rinsing the mouth and teeth,
and will perfume the breath. Listerine
and dioxygen. either diluted or undiluted.
are also good. The following formula is
splendid: Salol, grams; alcohol, 50
grams; essence Of star-anise, \ gram:
essence Of geranium, y gram; essence OF
mint, gram. A few drops of this in a
half-glass Of water will prove beneficial,
used after eating and before retiring.
Poor teeth are not only the cause of q
great deal Of suffering, but are also the
obscure cause Of great many Ills.
Sound and Realthy teeth gre needed TO
properly masticate the food, so that the
digestive organs win not have more than
their share Of work to perform The
Arabs, who have beautiful teeth, have q
maxim: He who does not masticate
well Il an enemy to his own life and a
literal translation from the German
reads: The mouth with beautiful teeth
When the teeth are sensitive. either
The Washington herald., 1914-10-11
An UnusuaI Dessert.

For Good Cook: PrsIine or burnt al
mond souffie is very unusual and very
delicious, although It is a bit trouble
some to make. Put four ounces Of
crushed loaf sugar into q copper stew
pan and let 1t melt gradually over
slow fire until II turns a golden brown.
Add four ounces of blanched sweet al
mond meats which have been coarsely
chopped. and stir with a wooden spoon
until the almonds are evenly Drowned.
As soon as = is ready, spread the mix
ture on a dish which has been lightly
buttered, and When cold pound to a
powder in wooden choppIng bowl.
Make two cups OF drinking chocolate,
strain and pour into a basin containing
the yolks Of ten eggs which nave been
beaten with half tablespoonful OF pow
dered sugar. Pour the mixture into
stewpan and stir over a slow fire until
II thickens sufficiently to coat the spoon.
Place in a clean basin which should be
surrounded with chopped ice, and beat
until cold. Add the prepared almonds,
whisk in half an ounce Of sheet gelatine
which has been previously dissolved In a
small quantity Of hot milk, half cupful
The Washington herald., 1914-10-11

menace to the enamel. Ice cream should
not be followed by hot coffee.
When there Is an odor of ammonia in
the breath It indicates q physical condI-
ton which causes white decay In the
teeth and encourages the deposit Of tar
tar. Lemons and other acid fruits should
be eaten freely.
When the gums are spongy or diseased
and the teeth loose. the following form
ula will prove a quick relief: Gum mas
tic, powdered, 2 drachms; gum arabic
powdered, ~ drachms; balsam Of Peru
y drachm; orange flower water,
ounces. Make this into an emulsion, and
then gradually. under continual stirring,
add tincture Of myrrh, 9 drachms. A
tonic tooth powder contains: French
magnesla, ounces; bicarbonate of soda,
green aniseed powder. drachms; pow
dered charcoal, 4 drachms; powdered
cloves, drachms.
Mothers seldom realize that the In
fant's teeth should be given as much
care and attention as teeth in later life.
The health OF the permanent teeth n
greatly impaired by early decay and loss
OF the first ones. In the formative years
Of childhood bone-making foods are
needed.
the enamed and render the teeth sensi-
tive, the mouth should be rinsed with
IIrnewater. At any time when the teeth
are affected by acids this condition can
be counteracted by rubbing precipitafed
chalk around the necks Of them and be-
tween them.
II the first teeth are irregular, the per-
manent ones are always sure to be 50.
These first teeth have extremely slight
roots, and they are easily straightened.
The Washington herald., 1914-10-11

Even a beautiful woman may be spoil
ed BY badly preserved teeth, and moth
ing so adds Co beauty as rows of pearly
white teeth. 1t therefore behooves US to
give them our especial care. A set Of
pretty teeth lights up the face Of one
who might otherwise have no claim to
beauty. Were it possible to keep them
served perfectly as long as the person
lived. One has to be thankful to the art
of modern dentistry for bringing IL with
in the power Of nearly every one to have
at least presentable teeth. The secret
of their preservation is cleanliness. They
should be cleansed thoroughly after eat
ing, IL makes no difference how many
times a day this may be. A splendid
wash is composed of soap, as soap Is
both cleansing and alkaline; The fol.
lowing formula is good: Tincture' Of
green soap. alcohol and water, equal
parts Of each; add enough pure giycer-
inc 10 sweeten to taste, a few drops Of
oil of wintergreen and a few drops Of
oil Of roses To this may be added q
little bloodroot for coloring which should
be dissolved in alcohol, as II will not
dissolve in water.
A good brush should be selected Do
not economic when il comes to buying
your tooth brush. It is well to have
two, one having stif and even bristles.
and another in which the bristles are
stii and have been cut across, leaving
the bristles In points. thus making II
easier to brush between the teeth. Each
Individual tooth should be thought OF,
and brushed up and down. The brush
should be rotated up and down from
root to crown by dexterousiy turning the
wrist. After the outside Of the teeth has
The Washington herald., 1914-10-11
FOR THE BRIDE.

The shops are fun OF things to tempt
the bride and, her .riends-for always
a brides friends are on the lookout for
some addition TO her trousseau that will
please her.
Petticoats to wear with negligees are
so attractive that they come in for muck
attention.
Some Of the prettiest Of them are made
Of crepe de chine, with lace and tiny
chiffon flowers for trimmings. There
are some very good. and luTable. petit
broidery and lace. There are some crepe
de chine petticoats. too. embroidered In
silk that are durable and wash we'll Then.
for the young woman who. need not won
der about the durability OF her clothes.
there are lovely pstticoats Of chiffon,
lace and flower trimmed.
As important as the petticoat as an ad-
junct TO the dainty negligee are slip
high-heeled mules. like those shown IN
the sketch. They are made Of pink
satin, but equally attractive ones are
made Of Powered chintZ- Apair OF datnty
garters, made OF six ribbon shirred on
both sides and finished with a button
covered with shirring, or band Of tiny
chiffon flowers fastened over a narrow
strip of elsstic-both shown in the sketch
is another adjunct for the negligec.
The petticoat at the top OF the sketch
is made OF pink crepe de chine. with
embroidery in self toned silk at the edge
OF the gathered ruffie, and festoons of
little roses apd foTget-me-nots. The one
below II on the right is made Of white
net and lace. with a satin DOW. and
the one on the left Of blue chiffon and,
blue-dyed lace. The one in the lower
right-hand corner is made OF pink crepe
lace edged with a pleating OF the chiffon
and banded with strands OF pink rose
buds
The Washington herald., 1914-10-11
Mrnt for an Invalid,

For Nurse" The meat served to an
invalid must be not only nourishing and
easily digested, but attractive in appear
ance and taste. Chops, birds and fish
broiled or baked in the oven in paper are
especially good. Paper bags. or heavy
paper cases, well buttered on the inside,
should be used. The meat to be cooked
should be spread with the best olive oil;
then the article to be cooked, salted
and peppered. should be snugly tucked
in the case, turning the edges over sew
eral times and pinching together close to
the meat. The paper will char a long
time before igniting, and the contents
will be basted In their own Juice. The
time required for cooking in paper is
usually about eight minutes When the
paper is well Drowned. the chop or bird
will be done to juicy, delicate and d.
gestible turn. Serve in its envelope,
which conserves both heat and juices un-
til the moment of eating.
A large filet Of chicken broIled in
this way Is delicious and easy of diges-
ton.
The Washington herald., 1914-10-11
Creole Chicken stew.

For NJ. o. M: Here is the recipe for
creole chicken stew. Southern cooks un-
derstand chicken cookery as few others
do and this stew is one of the best
chicken recipes. SINCE and draw a good
sized fowl and disjoInt It carefully Melt
two rounded tablespoonfuls OF butter in
a deep saucepan. Add three onions
sliced thin, and stir until the onion is
thoroughly cooked, but do not allow il
to burn or even brown deeply. Add the
chicken with the dark meat on the bot
tom and the white meat on top. a dash
OF celery salt and just enough Of the
Juice from a can OF tomatoes TO cover
the chicken II the chicken is large, this
will take an entire quart can OF tomatoes
pressed through a sieve. Bring to the
boiling point. and then push back on the
stove to simmer very gently for one hour.
Season with a small teaspoonful of salt
and a mere dash OF pepper. The South
ern cook adds a sweet red pepper, with
the seeds removed and the shell chop
ped very fine. Next add one can Of corn,
or II you can secure IT, one pint of corn
cut fresh from the cob. Heat this
thoroughly. Edge a hot platter with plain
boiled rice. Lay the chicken neatly in
side OF this border and pour over It the
corn and tomato sauce.
The Washington herald., 1914-10-11

Tablespoonful OF cinnamon. two teaspoon
fuls OF cloves, one teaspoonful Of salt
one-half pint Of four, one-fourth pint OF
black coffee. Roll the bread and moisten
with q little boiling water. Cover tight
until the bread Is soft. Add the well
beaten eggs, sugar and -four, then the
spices, salt and fruit dredged with nour.
Last Of all add the suet and coffee
steam for two hours in two-quart pan.
Pittsburgh Plum Pudding.
Two cupfuls Of raisins, two cupfuls Of
currants, two cupfuls of suet, one-half
cupful of almonds blsnched and chopped
fine. two cupfuls OF hoCr. two cupfuls OF
grated stale breadcrumbs. one-half cup,
full each Of citron. orange and lemon peel
eight eggs, one cup OF sugar. one-half
cupful of cream, one-half cupful each Of
sherry and brandy. large pinch OF salt.
some grated nutmeg and one teaspoonful
Of baking powder. Put into a large bowl,
the raisins seeded. the eurrants washed
and picked, the suet chopped very fine,
the citron, orange and lemon peel chop
ped fine. the sugar, brandy. wine and
eggs, and lastly the cream. Add the four
sifted with the baking. powder, the salt
and breadcrumbs, and mix all together.
Put in well buttered molds or bowls,
set in pan Of boiling water that reaches
half way up the sides Of the molds, and
steam five hours. Turn out on dish care
fully. This will make two large pud-
dings or several small ones When need
ed they should be steamed forstwo hours,
taking care that the water does not pene-
trate the pudding.
Some delicious cakes to be made now
for Christmas and Thanksgiving are the
following:
Imperial Cake.
Two pounds of sugar, two pounds Of
butter, worked together. Add two
pounds Of flour, part Of which is used for
dredging, two pounds of raisins, three
pounds Of blanched and chopped almonds
and two pounds Of sliced citron. 1t is
The Washington herald., 1914-10-11

sugar, one quart OF molasses. two ounces
Of cinnamon. one ounce Of cloves, one
tablesoonful OF salt. one teaspoonfui Of
pepper, six pounds Of fruit. Thin with
one quart OF sweet cider, one cup Of
brandy and one cup Of Madeira wine.
Mix all together and scald.
No. 2-Cook two and one-half pounds
Of beef Cthis should make two quarts
when chopped. four quarts chopped Ap-
pies, one pint Of currants which have
been thoroughly eleansed, one quart Of
raisins stoned Just before using. one cup
full OF chopped citton. four cupfuls Of
brown sugar. two cupfuls Of molasses.
one cupful OF chopped sust. one nutmeg
grated, one Tablespoonful Of salt. two
tablespoonfuls Of cinnamon. ons-hah
tablespoonful Of cloves. four cups Of
sweet cider or three cups OF cider that
has been boiled down. PlacO in an earthen
vessel and keep IN a cool place. This
quantity will make twelve pies.
OF next consideration to the rnince
pies is the plum pudding.
Chestnuts.
Chestnuts picked now can be kept un-
til January by nlling q box with al
ternate layers Of sand and nuts, having
a thick layer Of sand FIRST and last. To
dry chestnuts for use later. shell, but
do not remove the skins. Allow them
to lie in the sun until thoroughly dry,
or dry In a cool oven. When wanted for
use, soak them over night in water and
use the same as fresh nuts.
A delicious chestnut sweetmeat is the
French marron giace. which may be
made from the common small chestnut
or the large English nut. Take on shell
and brown skin. Boil in steaming wa
ter until tender. but not soft. When
the water is drained offS add to each
pint OF the nuts two tablespoonfuls of
vanilla and one pound of sugar dis
solved in half a pint Of water (this
amount OF water should be used for the
entire weight of sugar.. Allow the chest
nuts to boil in this vanilla sauce until
very soft and dark. and rich. Lift each
carefully with fork, put in q bottle
or jar and cover with the boiling sirup
Seal tightly and stand aside until ready
for use.
The Washington herald., 1914-10-11

The following recipes are suggested by
a request from "F. c." q reader, for q
recipe for Christmas plum pudding Of
the sort made early in the winter ac-
cordizg to Southern recipe, and used
from time to time as It was wanted. Two
plum pudding recipes are given.
Much trouble and worry later on, when
Christmas preparations are under way.
can be avoided II some Of the Christmas
cooking lie done now. Mince pies, plum
puddings. and certain cakes not only
keep well but improve with age.
PLUM PUDDING.
It is hoped this is the recipe ''F. c."
is looking for.
To. be most delicious this should be
cooked in cloth pudding bag and hung
from a nail for three or four weeks In
a dark place. An old English recipe is
this:
Soak six ounces of stale breadcrumbs
in a cupful of hot milk, and allow II to
stand and cool. When cold. add one
half pound of brown sugar, the yolks Of
three eggs beaten to a cream, one-half
pound Of raisins. seeded just before using.
one-half pound Of currants, two ounces
of citron chopped, one-half pound Of
suet chopped fine and salted. The fruit
should be well dredged in -four before
adding to the bread. Now mix in two
ounces OF lemon peel, one-hah a grated
) nutmeg. one glass Of sweet almonds
chopped fine. Beat well together, and,
the last thing, add the whites Of the
eggs whipped to a stin froth. Pour into
a pudding bag which has been pre-
viously scaIded and dredged with flour.
Allow the pudding to swell before tying
the bag. Boil seven hours.
Plum Pudding No. 2.
One pound of dried bakers bread,
crumbed; one pound of chopped suet, half
a pound Of citron, one pound Of seeded
raIsins, one pound of English currants,
eight eggs, one large coffee cup Of brown
sugar, one grated nutmeg, one large
The Washington herald., 1914-10-11
AIince Pies.
Hair Tonic for J. G. n.

Mrs. J. G. H, Baltimore. I cannot and
the formula you ask for, but I do find
this one, which has oil Of lavender sub
stituted for the quinine in yours. II Il
called Wilson's stimulating lotion. No ,
II is to be rubbed into the scalp n couple
Of times a week TO stimulate falling hair.
Here is the formula: Eau de cologne, s
ounces; tincture OF canIharides. l Ouncr;
oil of lavender. 1-2 draChm; oil Of rose
mary, 1-2 drachm.
The Washington herald., 1914-10-11
To cooIs smoked Hnddock.

. For ]. NJ: Cut on the tails, divide into
six or eight pieces and lay in a baking
tin. Pour over one cupful Of milk and
one cupful Of water. Bake till tender.
Thicken with one heaping tea1pocnful of
-four worked together with one ounce
Of butter. Dust with pepper and serve
hot Strips of bacon can be laid around
the dish IL desired.
The Washington herald., 1914-10-11
For Chocolate Stains.

For Jane: Cocoa and chocolate stains
are obstinate when dry, but II put into
cold water when still damp and fresh
they will give little trouble. When they
have dried they will need longer soaking.
The Washington herald., 1914-10-11
QUESTIONS ANSWERED

Of sweetened whipped cream. and lastly,
the whites OF ive eggs whisked 10 a stiH
froth. Place on ice until CALLED through
or for about three hours.
The Washington herald., 1914-10-11

well to pound the almonds in porcelain
mortar. q small quantity at q time, add
ing rose water occasionally to keep them
from becoming oily. After mixing in the
fruit with the sugar and flour, add one
wine glassful OF rosewater. two glasses
Of sweet brandy or grEpe Juice. a small
quantity OF mace and one teaspoonful
OF baking powder. Bake four hours,
creasing the heat Gradually. When cold.
put in tin bog and seal tightly.
ChristmaH Cake.
Beat one pound OF butter to a cream.
having previously cut 1t into five or six
pieces and dropped It into a dish Of warm
water TO soften. Add one pound Of pow
dered sugar and beat until very light.
Now mix in ten eggs whipped together
and add one pound OF pastry flour. As
soon as these ingredients are perfectly
smooth. stir In one-half teaspoonful OF
cloves, one grated nutmeg. one teaspoon
full of cinnamon, one teaspoonful Of all
spice, the grated rind and Juice OF two
lemons and one-half pint Of unferment-
ed grape Juice. Mix together one pound
Of sultanas, one pound Of currants, one
pound OF stoned raisins, one pound Of
orange peel. one quarter pound Of lemon
peel and one-half pound Of sliced citron
Dust with half q cupful Of -four and mix
thoroughly with the remainder OF the
cake. Line a fruit cake pan with creased
paper. filling It afterward with the mix
ture and bake in q moderate oven for
three hours. increasing the heat during
the last hour. For a medium-sized fam
ily this recipe should be halved and II
will last as a rich sweet all through
the holiday season.
Mince Pies.
Among all Thanksgiving sweets. nince
pies take hrst place. The filling for
these Is put together in stone crooks and
allowed TO remain untouched at least
two weeks. II gains an added favor
the longer It stands. Here are two cap
ital recipes procured from old-fashioned
cooks:
No. I-Five pounds Of chopped beef.
two pints Of chopped suet, ten plnts
Of chopped sour apples. two pounds OF
The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1914-04-09
ENDS BACKACHE and
KIDNEY DISORDERS
Croxone Helps Lifeless Organs
Regain Health, Strength
and Activity.

1t is useless, dangerous and unnec'
essary to be tortured with the digging.
twisting pains of backache or suffer
disagreeable kidney and bladder dis
orders when Croxone is guaranteed to
promptly and surely relieve all such
misery.
Croxone masters these troubles be-
cause it quickly reaches the cause OF
the disease. 1t soaks right into the
stopped-up, inactive kidneys, through
the membranes and Innings; cleans
out the little filtering glands; neutral
ICES and dissolves the poisonous uric
acid and makes the kidneys filter and
sift from the blood the waste and pol.
sonous matter that clog the system
and cause such troubles.
1t does not matter whether you have
but slight symptoms or chronic, ag-
gravated case, it is practically impos.
sible to take Croxone without results
An original package of Croxone
costs but a trifle, and all druggists are
authorized to return the purchase
price if you are not entirely satisfied
the very first time you use it.-Adv.
The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1914-04-09

TT rs for the Easter bride to choose
I whether she will be welded in a
regulation gown or allow her fancy
to run after the new modes and de
part from accepted customs in her
adjoining.
There is something attractive in
the thought of generations of brides
clad in regulation trained princess
gowns of white satin, more or less
elaborated with lace and embroidery
and more or less modified to resemble
the passing fashions. Her gown is
correct, above the influence of every
new phase. however beautiful, which
fashion presents from year to year.
But no one will deny the bride the
privilege of a gown modelled accord
ing to the last word in fashions. Two
bridal gowns are pictured here which
show the regulation gown as devel-
oped for the present season, and a
gown modelled distinctly on this sea-
sons modes.
The bride with the veil wears a
long-trained princess gown of white
satin. 1t is niauo of satin, lace, and
chiffon. AS a concession to the fash
ion of today, the skirt part is slight
ly draped, falling in irregular folds
over the hips and caught up in the
front in a series of plaits near the
waist line. 1t conforms, however,
rather faithfully to the normal lines
of the figure.
The bodice of chiffon over satin is
cut with a round neck. The neck
opening is outlined with pearl beads
and small pendant pearl ornaments.
There is very high-necked guimpe of
fine lace. The sleeves are full at the
top, but fitted below the elbow, where
they are slightly wrinkled, like long
wristed glove. They are very long,
and a frill of lace like that in the
the knuckles.
The train is long and square. Such
a gown requires a heavy satin to pro-
duce the right effect.
The tulle veil forms the crown of
a cap which is edged with frill of
very handsome old lace. The cap is
made over a circle of wire which
holds it in place. There are full clus-
tiers of orange blossoms at each side,
and the veil falls to the edge of the
train, as it should.
This bride carried bridal bou-
quet of white roses and lilies of the
valley and wore short strand of small
pearls about her neck at the base
of the high collar There is no gain
The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1914-04-09
:" CASCARETS' FOR
LIVER BOWELS
No sick headache, biliousness,
bad taste or constipation
by morning.
Get a 10-cent box.


Are you keeping your bowels, liver,
and stomach clean, pure and fresh
with Cascarets, or merely forcing q
passageway every few days with
Salts, Cathartic Pills, Castor Oil or
Purgative Waters?
Stop having bowel waeh-day. Let
Cascarets thoroughly cleanse and reg
ulate the stomach, remove the sour
and fermenting food and foul gases.
take the excess bile from the liver
and carry out Of the system all the
constipated waste matter and poisons
in the bowels.
A Cascaret tonight will make you
feel great by morning. They work
while you sleep-never grippe, sicken
or cause any inconvenience, and cost
only 10 cents box from your store.
Millions Of men and women take
Cascaret now and then and never
have Headache, Biliousness, Coated
Tongue, Indigestion, Sour Stomach or
Constipation. Adv.