davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06
THE PEACE SPIRIT.
MEXICAN children like to pla:

MEXICAN children like to play
A with drums and hass. ouslss and
swords. like any other noise-lov-
ing children. but at this time Of strife
and warfare in Europe It is a very good
plan to teach children lesson on the
waste Of war and the economy Of peace.
The Boy Scouts Of America, who would
surely take as intelligent a part in war
as their European brothers have already
done, are, nevertheless. trained to de-
velop the faculties that make for peace,
and one high authority has said that II
the scout movement had started twenty.
five years ago. 30 that the adult mon Of
present-day Europe had had its advsn-
tages, there would be no war today. 30
let the children play with tin soldiers
and swords II they want to: but at the
same time train them to think OF peace
as the friend Of prosperity and warfare
as the enemy Of happiness
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06
THE LATEST WAISTS.

THE separate waist, whether dressy or
plain. must At smoothly over the
bust and be drawn snugiy In at the
waist line. Some Of the dressy waists are
semi-ftting. while others are finished b
wear on the outside of the skirt. Some
styles have coat-tails In the back and
fronts which slip under the skirt Still
others have this style reversed. the
peplum or vest effects coming over the
skirt In front, and the back placed under
meath.
The surplice waist with adjustable
crossover ends is compromise between
the fitted styles and the blouse enecss-
Changes In this waist are made by vary
ing the arrangement Of the crossover
pieces in front II they are drawn tight
ly a fitted appearance 10 given. and
when softer line across the bust is de-
sired the surplice ends are crossed loose
ly. These dressy waists are made Of
satin. taffeta, yoile, crepe de chine. caatf-
fon and crepe in green. tan. yellow, baue
and tangerine.
Many smart waists are also made in
black, white and black and white Black
satin basQues button straight down the
front and are finished at a low waist line
with a band or sash. colors are rich and
soft, but In shades contrasting rather
than matching the tauormade Suft- All
white waists Of the dressy type are In
organdy, net. satin. crepe de chine and
chiffon. Lace and silk or lace and ,chn-
fon are used. the heavier material usu-
ally being in colors. such as maize. flesh,
tangerine, blue and green.
new type Of blouse Is quite straight
resembling q short topcoat which
reaches below the waist line with q shaped
edge. The high standing collar barely
covers the back and is made Of onganAy
tuiie. or lace. the waist proper hein8, Of
silk, lace, or velvet On some models
metal embroidery u used as . trimming.
The cape blouse IL dainty and becoartng.
made Of lace aouncing. The aooae back
blouse resembling the page cape Is very
quaint made OF old gold lace. The velvef
blouse Is becoming when made with q
white vestee and sleeves and peplnm
either plain or pleated.
The new strictly tailored shirt waists
are made of handkerchief linen. batiste.
percale, etc, as well az soft silks and
chiffons. Batiste IL used In combination
with pique or linen. Usually. when crepe
de chine, chiffon or net is used the lines
of the tailored waist are retained. but
the collar and cuffs are more OF a nov
city character, and fancy buttons and
grouped pleatings in the fronts or side
backs are used.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06
night without danger Of catching cold.
hang . piece OF flannel In the open win
dow. when dampness win cling to the
cloth, but the fresh air will come in.
FROZEN DESSERTS TO
TEMPT THE APPETITE

TO make frozen peach pudding pre-
pare custard of Ave eggs. one
cup of sugar and one quart Of milk.
When cool take enough ripe peaches
to make a pint. Reduce the meat Of
the fruit with a potato masher. add q
, little more sugar to taste and stir
slowly in the custard. When cold.
freeze.
vENDoME soUFFLE-Put six ounces
half a pint Of cold water and the thiniy
pared rind of three tangerine oranges.
Bring the water gradually to boiling
point, and then let 1t boil quickly for
ten minutes The sirup should be
Is boiling. Remove from stove and strain
through muslin. Separate the yolks from
the whites of eight eggs and beat the
former we'll. Stir in the prepared strip.
and place the basin conta ming the eggs
and strip In stewpan Of boiling water.
Cook until the custard thickens suf1i-
GENTLY to coat the spoon. Then remove
the basin: stand in a pan Of cold water
AOdd awineglassful of brandy and three
quarters of pint of whipped cream.
Have ready the white of three eggs
which have been whisked to stin
froth. Add a tablespoonful Of powdered
sugar and whisk again. Stir them light
ly and thoroughly into the souffie and
pour at once into mold. Cover with q
hand OF ST II paper ABOUT TWO ana nalI
inches high and place on ice for about
three hours.
WINDSOR BAvARIAN CREAM-Put
a pint of milk into saucepan with the
thinly pared rind Of half lemon and
three ounces of loaf SUGAR. Bring grad
ually to boiling point Mix a quarter Of
a pound Of grated sweet chocolate with
a little hot milk. SO that 1t forms 9
paste. Beat three eggs thoroughly and
pour the boiling milk on to them by de-
srees. Add the chocolate and stir the
mixture over the fire until 1t thickens
sufficiently to coat the spoon. Remove
the pan from the stove. add two tea
snoonfu's Of vanilla extract and rather
more than half an ouce Of gelatin.
Stir until the gelatin has entirely melt
ed strain and whisk with a fork until
cold. placing the basin in a nan Of ice
sweeten 1t slightly and favor with
vanilla or brandy Stir into the milk and
sugar, together with handful Of glacs
cherries or pineapple. and pour into q
fancy mold. which has been rinsed with
cold water.
IMPERIAL NESSELRODE PUDDING
One pint chestnuts. one pint almonds,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06
GOOD FOR THE HEALTH
HoLD water stimulates the membranes
~ of tia afnnaach a nd hot mater aoofh

1oLD water stimulates the membranes
~ Of the stomach and hot water soothes
them. Slipping either is better than swal-
lowing rapidly, and when the taste Of
hot water 10 unpalatable q pinch Of salt
or dash Of lemon Juice will improve It.
A pinch Of soda with the lemon Juice Is
even better. A rational habit Of drink
ing water win not only improve the
health. but win preserve It. Water and
milk are both very good to keep the kid
nays acting well.
A pitcher Of cold water placed on the
table Of an occupied room viii absorb al
the gases with which the room Ii filled
from the respiration Of those eating OF
sleeping IN II. In few house this pitcher
Of pure water will make the air q the
room pure. while the water itself viii be-
come totally unfit for use.
Dust Is brought from the outer air into
the establishment or the clothes BAG
TARA and other germs which infest dust
do not grow except when this dust Is In
motion. Houses should. therefore. be
well busted. Vacuum cleaners are the
best because they draw of this germinat-
Ing stun.
Fruit that b beginning to decay should
never Do eaten. because germs grow IN
the rotten parts. and II they get into our
stomachs they are likely to make US ILL.,
Bananas are more nourish'ng than the
Juicy fruits. but they are harder to d.
sest. They should be perfectly ripe be-
fore they are eaten. and should be
thoroughly chewed. or eaten with bread OF
crackers to make them easier for the
stomach.
The clamor for candy by children shows
that there 10 q natural demand for sweet
food. but this craving Is not rightly sat
isned BY candy and sugar. Nature pro-
vidss the best sweet food In the form OF
sweet fruits, in which the natural sugars
are combined with water and other cas-
fly assi,njlated materials. Fruit Is far
more natural than candy and more cas-
iiy disested. A child cannot easily get
too much sugar when eating sweet fruits.
Tue best sweet fruits are dates, figs,
prunes and raisins.
iced water. cooled by placing q bottle of
water In the icebox or by surrounding 1t
with ice. IL always to be preferred to So
called ice water, where the ice IL placed
In the water. because one can never be
certain Of the purity Of the ice. In any
event. It should always be drunk in
small swallows. SO. Is not to produce a
shock to the delicate membranous lining
Of the alinentary tract
To secure fresh air on a damp. rainy
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06

one pint sugar. yolks of six eggs. one
pint cream, one pint boiling water. one
pineapple, one pound French cand-ed
fruit.
Shell the chestnuts. blanch and place
in a saucepan. Cover with boiling water
and cook for twenty minutes. Remove
Cut the fruit into small pieces. shell,
blanch and pound the almonds. Boil the
sugar and water fifteen minutes and
1t reaches the boiling point again re-
move from the fire and whip with wire
beaten until cold. Next add fruit. cream.
full of vanilla and. If desired. four ta-
blespoonfuls Of sherry. Mix well to-
gether and freeze. Turn the freezer con-
stantly until the pudding Is well frozen.
when the water shonld be dra ned off
more salt and ice added and the pail
set away in a dark corner under a
heavy piece Of carpeting. The pudding
should stand thus for four or five hours
to give 1t the proper flavor.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06
Chatting Dish Methods.
!. TO wonder the chafing dish Is pop
NJ ular. There's magic in II. When

4 TO wonder the chafing dish is pop
IN ular. There's magic in II. When
one has assisted at chadng-
dish supper, formality IL over forever.
Besides allowing a woman to appear
at her best and exhibit cooking as a
fine art. tho chaf1ng dish will always
servo as a friend in need to the sur
prised hostess. A word Of caution 10
necessary. however. Keep the chahns
dish clean. Under no circumstances
place 1t on q fabric cover. but use mar
BILE, slate, wood or tile. Keep It away
from curtains, and protect nlmy sleeves
while working around the chatting dish.
A piece of slate roofing 10 convenient
to hold the lamp. Above all. when the
alcohol has burned out. do not put In
a fresh supply until the tray has thor
oughly cooled OF. otherwise you may
encounter an explosion.
Keep all chafng dish articles and
utensils ready where they can be
reached without trouble. Use an agate
ware utensil. 1t will heat In a third OF
the time required by tin or copper Pro-
cure a small wire toaster. that fresh
toast may be served with each chahng
dish delicacy. and second alcohol
lamp to keep one dish not wnhe an
get the various wooden-handled spoons
and mixing forks.
The most Important article on the
larder shelf is prepared beef stock. A
great number OF chatting dish recipes
have as their fundamental ingredient
soup stock. This Can be made excel
lently and at short notice by dissolving
q dessertspoonful of concentrated fluid
in half pint of boiling water. adding
pepper. salt. two or three drops Of ex-
tract of celery and a tiny teaspoonful o.
onion Juice. Besides stock, the chafing
dish expert has in her commissary de-
partment some fpe East Indian curry
powder, cavtare, tomato catsup. an
chovy paste, canned mushrooms, SAL
mon, chicken. sardines. cheese and ali
the ordinary seasonings. including pa.
prika-
Bread and butter sandwiches. iced
tea, coffee or chocolate, fruit cake
pickles and waters form q foundation
for a lunch to which the addition OF
the hot dish prepared In the chatting
dish IL the finishing touch. Chafine
dish cookery 10 really very simple. and
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06
SUNDAY MENU.

CELERY cream soup can be made
"A from the outer and tougher steaks
4 of the celery heads. which are IN
fit Tor the table. Take three heaoa WASH
well, trim off the green leaves. cut Into
small pieces and boil slowly for three
quarters of an hour in a quart OF water
mr. If water and white stock In equal
nronortions, Strain the celery and water
in which it was cooked through q pnree
sieve. pressing the pulp OF the se9etaois
through. Add a quart Of MILK ana Wne0
the mixture comes to the boiling polna
thicken with two largo tabiespoonfuls On
flour mixed with the same amount a
butter and thinned with little OF tho
boiling soup. Stir steadily for eight or
ten minutes after adding the thicken-
ing. and season with salt and pepper.
It may be made still richer by the adj
dition of the yolks Of two eggs beaten
in a cup with a little milk or cream
Draw the kettle to the back Of the stove.
add enough Of the hot soup TO the mix
ture to heat it and prevent lts caranns;
then stir quickly into tho remainder o.
the soup. Serve with croutOns cut from
stale bread into small hearts. circles
and dice and Drowned In the oven.
SOUP. many think that the addition Of
oneuuarter Of a cup Of almonds chop
ned to a paste is q great Improvement.
Green Corn omelet.
Score the rows Of four large ears OF
corn and scrape out tho pulp. Mix
! with Ave well beaten eggs. whites and
yolks together. one Tablespoonful of
cream. half \ teaspoonful OF salt and
| pepper to season. Heat a FIRING pan.
drop in a tablespoonful Of butter and
grease every portion Of the sides and
| bottom. Pour in the omelet and tilt the
pan, sliding a thin-bladed knife under
the omeiet to prevent Its sticking. When
nearly cooked on top Of stove. set IN the
oven to finish. Then fold over and turn
on to a hot platter.
! Escalloped Tomatoes.
Peel and cut in slices about half an
inch thick. Place them IN alternate
layers with soft bread crumbs in .
baking dish. dredging each iaysr with
pepper, salt and . very httls white
sugar. Have the top layer ooe 81 -.
matoes. Place small paeoe Of bptte9
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06
DEL .lCIOQJS DISHES
Made FROM GRAPES

T1HE lover Of grapes feels that their
dehcacy OF flavor, their sweetness
and RY0ma are enough excuse for
their eating. But be 1t known that the
grape comes 1lesct to the apple as a
health giving fond. And .as there are few
ailments which the grape anemeuts and
many which IT iiesseru. mo zone need he
a1raiA of ,eating 1t
II you like fresh grapes better than
any other KIND you can keep q few
cahoice bunches fresh for many mays 'hy
following this advice:
Cap the stem Of the grape With a BIT
Of sealing WAX, thus cutting OF all afr
from the open end OF the stem. Now
de . sheet OF tissue paper loosely shout
the bunch, bringing the -FOUR coruers
and the edges up about the stem and
tying them tisafe securely. Hang the
hnnch UP in q cool, DARK place until
wanted II SOU have an especially choice
grapevine and I1esire to keep the grapes
from II for some sspec.al occasion not
more than @ week or two distant, try
this method Of axseptug them
Grape Pie.
Grape I1ae is q dS1eltcacy little sappreci-
a rs lie ~ res make se. prs snS esass
through O fine Bieve ito remove seeds.
5weeten the pulp and use to fill a two
crust pie The pie can be made with ONE
crust, with @ msringle. II desired.
Hnnpe .nsssert.
Put grape pulp. prepared as for grape
pie, into sherbet glasses. 1t should Ne
chilled through. Pile whipped cream.
likewise chilled through, lon top and
serve.
0eApe Raxfaat.
Boil one cup OF granulated sugar With
La third OF a cup of water until IT
threads Beat the whites of two eggs
and pollr the strip on them slowly. beat
ing an the time. until cold. In the mem
whipped, and whipped with half a cup.
full Of grape pulp. we'll .sweefened. and
the Juice of q lemon. Fold the two mix
lures together and freeze.
Grape Tapinca.
This is sometimes called grape SOUP.
and can be served cold or hot in place
Of soup. It also makes very da nty
dessert and one that can be safely given
to an invalid. To make 1t, press ripe
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06

FABRICS may come and fabrics may
n go. but the vogue of lace remains
L with us always. 1t happens. how
ever, that just at the moment this vogue
is more pronounced than usual. fact
due not entirely to the dictates Of Dame
Fashion, but also to royal influence
abroad.
Queen Alexandra Of England and Queen
Marsherita of Italy both set the exam
pie of encouraging native lacemak ers.
The former went so far as to Substitute
for the tulle or chiffon generally attached
to the imperial crown veil Of the finest
applique obtainab,e from English lace
makers. The representatives of the crown
in Ire and were instructed to make fash
ionabie at government functions the wear
ing of that exquisite Irish point and
GRO bet lace for which the Erin lace
makers have been famous for centuries
but which has been sadly neglected for
many decades.
This royal influence gave great popu-
larity to Irish lace few years ago. and
for several years the more Irish lace one
had on ones blouses and lingerie. the
happier one was Then, following the
Last winter Queen Mary. when she visit
I'D Paris. wore much of it. and, evidently
In difference to her. Paris again took It
up. So Irish lace is used again
50
Every other sort OF lace Is used this
autumn. too. The fashion for many
dounces Is one which lends itself to de-
yeIopment In lace, and lace edgings Of
various sorts. suitable to nounces, have
been manufactured In large amount. II
% possible. OF course. that the war In
Europe may make It difficult, almost i'm
possible. to get much lace to this side Of
She Atlantic, but we have a small supply
pm hand In this country. and tefore long
we may be able to augment that supply
BY new importations.
Metallic laces and tulle embroidered
with metal threads are both lavishiy
used on the new frocks: and so Is plain
colored tulle. In combination with lace.
A lace dealer has described real Irish
lace and its cleverest limitations as the
lace that looks as If it had buttons on
it, Buttons of various sixes connected
by stout strands of thread form the foun-
dations on which floral patterns. 80 heavy
that they seem almost separate from the
mesh, are raised. In truth. some Of the
new importations show parts Of the de-
signs loose from the mesh that is, fuii-
blown rose, a passion flower or piece of
fruit is made separate from the mesh and
attached to it by a slender tendril or
stsm. SO that each blossom can be
picked up and handled.
-
Irish crochet. guipure and point venise
are interchangeable terms In most stores.
They have an open. irregular mesh and
give the effect of floral pattern Joined
by cords They are offered in aIl-over.
in flounces bands or insertions and In
a bewildering variety of berthas, stoles
and collars.
Cluny is a moderately heavy lace IN
cobweb patterns. The mesh. when close.
ly examined. shows a combination Of
squares and circles.
Spanish lace IL seen but little, and Of
all the silk laces. chantilly seems to b.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06

fEnapes through a sieve until you have
ia Quart Simmer two cupfuls of water
then add the JUDGE of a lemon and the
grape pulp and juice. Add a tablespoon
ful of tapioca. of the instantaneous
variety, or else tapioca that has been
!gether until clear. Serve either hot or
cold If cold. add shaved ice to it.
Grape Butter.
For grape butter wash. stem and
hstew seven pounds of grapes and press
them through sieve. Add nd
half pounds-seven eupfuis-of granu-
lated sugar. Mix one and half table
tspoonfuls of small bits of stick CHINA
mon. the same amount Of whole aGspice
and tablespoonful of cloves. Tie the
spice IN two small cheesecloth bags. Add
a quick fire for twenty-five minutes aft
er 1T begins to boil.
Grape Conserve.
| Cook I'VE pounds of grapes until ten
| der and press them through a sieve.
removing the skins and seeds Mash the
grapes before cooking them and cook
! in a double boiler. Boil the outer yellow
|. skin of three oranges in water. drain
land chop fne. Add to the grape pulp and
pound each of sflelied walnuts and
Eraisins and the Juice of the three
oranges. strained. Boil until thick and
pack INTO glasses.
Grape Juice.
| Grape juice. which retains so much OF
ftle FLAVOR of the grape, and can be made
Unto so many delicious beverages and
desserts for winter. is well made by the
lffollUyVing recipe:
Heat very ripe grapes in a crock in
tthe owen or in a double boiler or fircless
cooker When the skins are tender drain
hin a Jelly bag. Heat the resulting juice.
add sugar, bring to the boiling point
land pour into sterilfzed jars or bottles.
l.If you use bottles sterflize the corks
and after they are I'm the bottles cover
| w tn sealing wax.
Use either half as much or a quarter
as much sugar as grape Juice The
amount added must depend or your
litaste but remember that 1T Is an easy
matter to add more sugar to the grape
h5uice but 1t is impossible to take any
from 1t later on. If you desire clear
grape Juice let the bag drip without
squeezing A more econom cal method Is
Ito squeeze the bag. The resulting grape
ii,iice will be little cloudy, but its
lflavor will be quite as good.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06
A New Continuance.
WHEN breeses sweep thr

WHEN breezes sweep through the
" house all sorts of things are
pressed into service to fasten a door
open SO that 1t will not bang back and
forth. A small pointed wooden wedge,
whitfield out and placed under the end
Of the door, Is best. II 1t Is carefully
placed 1t is almost invisible, yet it is
very effective.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-06
SEASONABlL.Els RECIPES

lon each slice and sprinkle with bread
i crumbs. Cover the baking dish ant
bake it's contents for about nan an
hour During the last five or six min
| utes OF the baking you may leave the
dish uncovered.
Peach Cream.
Put into double boiler a pint and q
half of milk When at the boiling point.
stir In one-half pound Of sugar and q
Tablespoonful Of arrowroot dissolved in
q little Gold milk. When thickened. take
from the fire and set away to cool:
When thoroughly cold. add pint OF
cream and a pint o. peaches masnea
and sweetened and freeze. To produce
a smooth vefvety cream, crush the ice
fine, use plenty Of rock salt and turn
the crank slowly ana evenly.
Peach Shertcake.
To ono quart of sifted -four add. by
thorough Sitting three or four times
over, three aeaspoonfuls Of baking pow
der, a half teaspoonful of salt and two
teaspoonfnls OF sugar. Into this mix
tnre rAb lightly with the tips of the
fingers two tablesponnfuls OF butter and
add sufficient sweet milk or water 70
to STR in with 3 spoon. Bake in two
tins in q quick oven When done,
xpread both cakes evenly with the BEST
OF butter, and over the lower half put
tftn. Sprinkle thickly with sugar. cover
with the other cake, dust the top with
powdered sugar and serve with plenty
Of cream. # preferred, this same bat
one spiit. b,,ttered and filled with peach
ez. fhe biscuit should be OF good sine
EavuRite Peach Pudding.
Put vAnle peeled peaches IN the bot
tom Of bsttered pudding dish and pour
ower them q halter made Of one cup OF
sugar. one cup of milk. one egg. two
tablspoonfus Of melted butter. two tea
spo6 nfuls Of baking powder and hour to
make q drop batter Spread over me
peaches and bake q dark. rich brown.
and sssvs With cream or sweet sance-
Preserved Peaches
For preserved peaches allow three
quarters Of pound OF sugar and cup
ful OF water to every pound Of fruit. Peel
the peachea, saving tbs skins the
fruit 10 nna. 10 use IN marnaiads or
Cut the peaches In halves. II large. but
,s sss the pit. YOU 90 SSt sh. g oo2er
with cold water and steep certify Tor
about half an hour to extract their aasor.
then use In place Of the clear water in
baking the strip. Now. you may pac.
the peeled and haived peaches in steril-
lied cans, as for canning. ill with the
scalding, rich strip and COOK n the over
bath tWenty minutes before seal Nc: or.
having SKINNED the strip. droe n tho
fruit q layer at time and boil until the
peaches are transparent and tender. Te,e
out care 'uiiy, pack into 5ars, boil the
sirup thick and clear. then strain over
the fruit and seal at once.
Peach 1angoeA
Select large, arm. perfect peaches, not
too ripe. Rub on the fuxx with Q ouafoo
tozsl cut n ssgman4 frun Ana H1dA hrwe