davidaulloa/AmericanStories huggingface dataset:
The Delta independent., 1914-06-12

Following is the program as pre-
sented:
professional. Marching Midst the
Blossoms -.---.---------.--.-.---.-------Ch chorus
Scripture Reading. Psalm "a Unison
Prayer -.-----.---..---....-... DR.. Crawford
Chorus ..... Gifts for the King
Welcome ...-..-...-----.---....-. Glen Davis
Recitation .--..-.--......----........ Lucille Lee
Song -.-------.--.--.-.-..------.. Evelyn Settle
Recitation. Good Reasons -.
.....---....-.. Violet Norris
Exercise. "A Fresh Bouquet for
Children's Day" June and Helpers
Exercise. Talking too Much.
Wilson Hughes, Charles and
William Dana. Bonsall Stockham,
Recitation Edith Stearns
Primary Exercise. The Sunbeam Band
Recitation, This is Children's Day"
..-..--..... Oliver Tremblay
Recitation, Blossoms and Smiles
for Children's Day" Ruel Johnson
Chorus Choir. Fill the Sunday School
Ranks"
Motion Song. The Happy Little
Home" Primary Department
Exercise. Helping together.
Melva. Arthur, Maxine Green
wood, Ariastile Dana, Beth
Johnson.
Address ...--.-.--.---...-....... DIR. Crawford
Voluntary-Co Collection
-.-.-..-......--...-.....-..... May Biddle.
Chorus Choir ..-............. Grown Him"
Recitation, Ring True''.........-.......-.
..---.......-...-......... lotto De Sautis
Closing Chorus. 20. Children's
Day. Farewell"
Evening star., 1914-10-04
THE RAINBOW.

WYE have all of us heard stories OF
w the treasure at the end of the
rainbow There is pot of gold there.
you know And if we could only walk
far enough, run fast enough, We might
find it and be ever thereafter happy.
That is what our nurses tell us when
we are children. isn't 1t?
And sometimes we learn that the
rainbow is a bridge, and the thunder rs
the roar of heavy wheels going over II.
in childhood about the rainbow. Chill
dren of other lands hear many other
stories.
In Greece nurses tell the children
that IL any one by chance stumbles
over the end of the rainbow his or
her sex is changed. A fine story that
to tell a childi The little Greeks must
run away from the ends of the rain
bow, instead OF seeking them to find
our pot of gold.
The little Turk hears from bis nurse
that IL he can but touch the band OF
orange that spans the heavens In the
rainbow, his head will turn to silver,
with rubies for eyes and teeth Of gold.
In many parts of Russia the rain
bow is called a pump and in Hungary
it is called Gods pump" and 'Noah's
pump"
In Russia, in some provinces, the
forms so that the water cannot be
drawn from them by the rainbow; and
in other provinces II is eaid that three
angels have charge OF the rainbou =,
one TO dray water through 1t from tho
earth. another to give water from IL Tn
the clouds, and another to return the
water to the earth in the form OF rain,
Evening star., 1914-10-04
Doing Up Glazed Collars.

FIRST See that the collars and cuffs
are quite dry after washing before
attempting to starch them. Place them
In clean. dry towel and have ready a
basin of well made cold water starch
MIX the starch up well from the bot
tom, lay in as many collars as the
starch will easily cover at one time and
let the starch soak well through them.
Squeeze them with the hands in the
starch. then wiring as dry as possible.
Draw them out straight and lay
smoothly on a towel, but do not put one
on top of the other; roll each one sep
arately between the towel. Leave for
half an hour before ironing. but do not
let them get too dry.
When ready to iron spread wrong side
uppermost and iron first one side and
then the other. Iron slowly at first.
then more and more quickly until there
Is glossy surface and the collar Is
dry. The right side naturally requires
the most ironing, but the wrong side
must be ironed quite smooth. Lift the
collar occasionally when ironing to let
the steam escape and dry the sheet
under 1t with the iron. A teaspoonful
of powdered borax in cold starch will
give an added stiffness to linen.
Evening star., 1914-10-04

monize with every type OF room. For
those where figured rugs and uphol-
stery are used. or where the walls are
decorated with d figured paper. there
are shades of plain silks of unobtru-
stve tones. OF these tans are prefer
able to other tones. because they soften
the light without subduing it. 1t 10
always good plan, when selecting
materials for making 1ampshades. TO
test them over an artificial light pc
fore making a decision. Colors that
are very beautiful in the light of day
often turn out to be quite insignificant
when placed over a light On the other
hand, stuffs that appear to have little
life and color develop unsuspected
beauty when they have a strong light
underneath.
Black and white silk is used extern
sively in the making Of the new lamp
shades. with pleats, ruching and fringe
to make them look more than ever like
feminine headgear. A very practical
tall. with adjustable shade, is made for
bedside reading. The black-and-whtte
silk shade. shirred to q neat finish at
the edge, Is capable OF the same jaunty
tipping, to direct the light where need
ed. that characteriEes the hats of to-
day. Black cretonne shades, enlfvened
by japanese scenes in color, will be
used this fall and winter, and while
the light is much subdued by the
black, the colored scenes standing out
in bold relief make charming little pic
lures of light.
Evening star., 1914-10-04
LAMPS AND LAMPSHIADES

"7HEN searching for a suitable
w lamp you will be confronted
with tall lamps, meant to stand
beside pianos; adjustable lamps. that
Will throw a pleasant light on ones
book; drawing room lamps. bedroom
lamps, library lamps, wooden lamps
and china lamps. which shows that
much thought and consideration must
be given to the selection of a lamp
and its shade to insure good light
and attractive and appropriate shape
and color
Lamp shades for real use must be
able to dispense the light, and as this
10 seemingly their Office. it is surpris-
ing that the largest proportion OF
shades really shut out the light. por-
celain shades in plain colors are serv-
iceable, and silk in delicate colors is
more refined than earish decorative
novelties. Nevertheless. almost every
material under the sun enters into
the composition OF lampshades. 80 that
great skill and art should be exer-
ctsed In combining embroideries and
fabrics, ana in every case they should
become an integral part of the lamp
for which they are designed Many
OF them have motifs and bands of ORR
entail embroideries appliqued Nearly
all are finished with silk or bead fringe
and some have a double fringe.
There are shades designed to har-
Evening star., 1914-10-04
Effective Ribbons.

P1BBONS are the most prominent
trimming this season. They are
much used for sashes. girdles and
smart bows on hats. Moires undoubt-
edly take the lead. Narrow width rib
bons are being much used. Picot edges
are much seen, with threads of steel
or silver interviewer through them.
There Is decidedly old-fashioned ap-
pearance to these ribbons. especially
the narrow figured picots. Steel and
silver effects are smarter than gold
at present.
For dress hats the ribbons are un-
usually beautiful. A hat trimmed with
just ribbon bow may be far from the
simple. inexpensive affair it sounds.
There are wonderful tapestry effects,
exquisite brocades in silver or steel
and velvet and satin combinations OF
the most exquisite colorings Roman
stripes and plaids in sake and white.
green and white. gold and white and
navy and white are tremendously
popular.
Evening star., 1914-10-04
Short Cuts for Hows@ke@p@rs

a half pints of hot water in which a
caulif1ower or beans have been cooked
or even plain water. Add some slices
Of bread cut diagonally and season
again and let the contents simmer for
at least an hour. Crush the onions
through sieve and just before serv-
ing gradually add a tablespoonful of
grated cheese, stirring rapidly into the
To make thick pea soup wash and
| soak overnight one pint Of split peas.
Next morning put them into a pot with
| two quarts Of water. Meantime fry
| until brown two sliced onions and a
head of celery in two ounces Of clari-
| fed dripping. Put them in with the
peas and two slices Of bread cut dag
! onally, a teaspoonful of salt and half
| that amount of pepper. Bring to the
| boil. simmer for one and a half hours.
rub through q sieve. add one pound OF
mashed potatoes, return it all to the
pot and bring once more just to the
| boiling point. Strain If desired If the
| soup Is not thick enough add a table,
| spoonful each of -four and butter rub
bed together and let the soup heat for
nutritious and would take the place of
| meat.
| For a good cabbage soup remove the
| outer leaves from two small cabbagea
! and cut into shreds with half a head of
| celery. Soak in boiling water for ten
minutes. drain and cool In fresh boil
| ing water for ten minutes. Once more
drain and place in a pan with two
pints of stock or water, one ounce OF
finely minced sweet herbs and pepper
| and salt to taste. Then bring to q boil
| and simmer for fifteen or twenty min
utes. Serve with grated cheese.
| Potato soup Is good and cheap, es-
| pecialiy il made without meat, al
| though scraps Of meat or gravy may
| be added II liked. Cut three medium
| sized potatoes into thin slices, add one
small sliced onion and a handful OF
rice. Boil In water sufficient to cover
! Parsley heightens the flavor, but 1t
should be lifted out when we'll cooked
| When the potatoes are done blend a
piece OF butter the size Of an egg with
Drowned flour and stir it into the soup
This gives {, rich color and appetizing
flavor. Milk may be added, but it should
be sparingly used. You may add
carrots. beans. peas and other left
! over vegetables to such soup. Drop
/ dumplings are nice to serve with
| this soup. Take one eRe. one
half eggshell Of water, a pinch OF
| salt and one teaspoonful Of baking
powder. Add enough flour TO make a
dough that will drop easily from a
teaspoon. Remove when they rise to
the top Of the soup.
Evening star., 1914-10-04
Widening the Skirts.

THE most noticeable feature of the
exchanging fashions is the
gradual widening of skirts. There are
suits made with full circular skirts set
on a deep yoke. Other styles are in
TERED designs. with three circular
fiounces. Some plain suits with long
Goa is have pleated panels introduced to
give fullness. A few skirts are gath
cred and set on deep yokes.
Many dressy afternoon gowns have a
founced or pleated skirt. On the new
est models. even when the extremely
long tunic is employed. the underskirt
is sufficiently wide to give ease in
walking. In evening gowns the skirt
fullness is quite marked, the side sec
tions being rippled sufficiently to al
low of a broader train than has been
seen for several seasons.
The skirts of all garments are ex-
tremely short. except in the case of a
few evening gowns, which have the
skirt very short in front only, with q
gradual tapering off to point in the
back. where the skirt is long enough
to touch the floor.
Evening star., 1914-10-04
Light Housekeeping.

V1HEN keeping house In two rooms a
w closet may be converted into a
kitchen and fitted up as follows: Cover
the floor with a remnant of linoleum
and the walls with white table oilcloth.
Put in a small gas stove. connected
with the gas fixture in the room.
Around three sides of the closet shelves
may be provided to hold the necessary
supplies and chinaware. Hooks should
be placed under the shelves for the
kitchen utensils of white enamel. A
small work table, covered with white
oilcloth, will make the little kitchen
complete.
Evening star., 1914-10-04
More Uses for Salt.

A PINCH of salt thrown on eggs will
= make them beat lightly in about
half the time usually required. When
broiling steak over a coal fire sprinkle
little salt on the burning Goals and
the fame will not blaze up and scorch
the steak. If you are broiling meat
in gas oven and it catches fre, quick
ly turn the gas off and throw a hand
full of salt on the blazing meat. You
do not need to use any water. The salt
scrape off the salt from the meat
Evening star., 1914-10-04
THE WlEGaET ABLE SEASON

down on fine sieve. put a heavy plat.
on them and let them drain for AZ
hour. Then wipe them dry, removs
from each tablespoonful of the cen
ter, chop it fine, and for each table
spoonful allow the same amount OF
bread crumbs, a teaspoonful each oi
chopped onions. olives and salad Oil
a trifle salt and dusting of paprika
Mound this dressing on each half. ar
range the halves in baking pan
pour in water to the depth of an inch
add a generous piece of butter, salt
and pepper. and place the pan In q hot
oven- Twenty minutes should be suf-
ffciently long to cook the egyptian!
thoroughly.
Pot-la-Jan.
tArmenian way of cooking eggplant.
Cut eggplants in slices, sprinkle each
one with salt, put in pile and set a
weight on top to extrart the juice AT
the end of two hours wipe dry and fry
in oil or good drippings. Arrange
part of the slices in layer around
the sides and bottom OF the deep
cooking pan and set the rest one side
Fry in the same drippings one pound
of chopped meat and two onions sliced
Put a layer on top of the sliced egg
plant: Add few slices Of tomato an6
season with salt and pepper. Over this
put another layer of eggplant, ther
all the ingredients are used. Add q
little hot water to partially cover. put
on the lid and cook slowly on top OF
stove or in oven until the water If
almost gone.
Eggplant (Russian sty1e).
Scoop out an eggplant, cut the pulp
in fine squares. put i'll saucepan with
cream or rich milk and cook until ten
der. Take up after seasoning with salt
and pepper, return to the shell,
and bake to golden brown in
steady oven.
Brussels Sprouts.
Cut the sprouts from two medium
sized stalks, pick off all poor leaves
and let stand in salted water for an
hour. Drain well, and cook in plenty
of boiling water, uncovered, until ten
der. Drain we'll, and serve with Hoi-
landaise sauce.
Hollandaise Sauce.
Beat one-half cup of butter to a
cream add the yolks of four eggs. one
at a time, beating in each thoroughly
add one-fourth teaspoonful or salt. q
dash of cayenne or paprika ana one
boiling water until thick. adding grad,
uaIlv the Juice of half a lemon thiii
before using. This is nice Tor caufi-
flower, aspara gus. etc.
Broccoli.
Cook like Brussels sprouts, arrange
on buttered toast in deep platter anu
pour a cream sauce over II.
Okra.
Boil the young, tender pods IN saieeo
water util well done, drain. return TO
the fire with plenty of butter. salt and
pepper to taste. and taste OF vine
gar Simmer all slowly until well sea-
soned.,
okra With Tomatoes.
slice tender okra thinly and to each
ouart take two large peeled and sliced
tomatoes. Simmer together for half an
hour. season with salt. pepper and
butter.
stewed Vegetable Marrow.
Peel. cut in pieces and boil in salted
water until half done. then drain and
n,ace ma stewpan with two table,
spoonfuls OF butter. a little chopped
parsley, salt and pepper to taste and
cook slowly until done. Put the mar
row in a deep dish with some bits OF
toast. add q cup of milk or cream to
the liquid, and when hot pour over
and serve.
EMMA PADDOCK TELFoRD.
Evening star., 1914-10-04

taste" by looking well to the colors Of
your clothes. and see If the result
doesn't make your trouble worth while.
II you are one Of the few who cannot
help buying the right thing. then you
Will not need to spend all this time
planning your wardrobe But these
favored persons are very few; and It is
an old story that even the French
woman, good cook and thrifty house,
wife that she is, never schemes and
plans for her husbands dinner until
after she has schemed and planned for
her own wardrobe.
Evening star., 1914-10-04

>-IS wide relay of delicious veg
| etables we have to call on at
= this season. and here are few
recipes that may refresh ones memory
or teach the young housewife some
thing new. Here, for instance. is n
dish of onions that can take the place
! of meat for dinner.
| Peel six large onions and lay them
| in cold water for an hour. Cut in thic k
slices and put on to cook in boiling wa
ter. Cook ten minutes. drain, cover
again with boiling water lightly
salted, and cook again until ten
der but Arm. Drain. Have ready a
pint of cream sauce, not too thick
Butter a baking dish. put in layer of
onions, then one of sauce, sprinkle
with bread crumbs, then another layer
of onions, and SO on until the dish is
full, having the last layer of crumbs
and sauce with a few extra bits of but
ter. A little grated cheese may be used
with each layer of crumbs If desired.
Sweet Potato Fritters.
To two cups of cooked sweet potatoes
rubbed through colander allow three
eggs beaten light, two tablespoonfuls
of cream. one of melted butter and two
of -four. Beat the eggs into the pota-
toes. then add butter, cream and flour.
Drop by the spoonful into boiling fat
and fry to golden brown. Drain on
paper and serve with lemon sauce or
wine if preferred.
Saratoga Chips.
Peel the potatoes, cut in very thin
slices and let stand in cold water for
several hours. Drain, pat dry between
the folds of ii soft towel and drop into
kettle of very hot lard. Stir with Il
fork until light, brown and crisp
Remove with skinner, sprinkle with
salt and serve.
French Souf1e Potatoes.
Use for this small, mealy potatoes.
and slice lengthwise in order to get
a layer of potato without cutting
across the grain. The slices must be
about twice as thick as for SARATOGA
chips. in order to allow for two crusts
to the puff. Drop in cold water for
an hour or two, then drain and wipe
perfectly dry. Have two kettles of fat
in readiness, one heated until the blue
| smoke is just arising and the other
rather hotter. Drop a few slices at =
time into the first kettle and let them
remain until half done. Skim out from
the fat and let them drain five minutes
on the back of the stove or oven where
| they will keep hot; then plunge into
the kettle of boiling fat, where they
will puff up Immediately in a most
astonishing manner. Cook just mo-
ment until a golden brown; drain on
soft, brown paper and serve hot.
Stuffed Eggplant.
Select the purple fruit, and of small
size. Halve them and, sprinkling them
lightly with salt, turn them eux side
Evening star., 1914-10-04
Economical Soups.

DRICES Of foodstuffs are keeping
wonderfully normal. but 1t be-
hooves the houSekeeper in these
uncertain times to learn to make the
very best use of the supplies which she
obtains, so that she can supply nutri-
tious meals at the lowest possible cost.
Soups provide a great deal of nutri-
tion. and in making them cooked bones.
whether of meat or fish, make a really
good basis for the stock. while the
water in which vegetables have been
cooked is also excellent for soups.
Into the stock pot can go all meat
trimmings. bones. carcasses and giblets
of poultry and game. all rinds and
trimmings of tongue. ham and bacon.
all liquids in which meat or vegetables
have been cooked and all strippings of
vegetables.
All these should be properly trim
med, rinsed and put into the stock pot
Simmer. but do not boil the soup. Ten
minutes rapid boiling will cloud a
kettleful of soup. Do not add the
vegetables until the last hour of cook
ing. The delicate f1avoring of both
meats and vegetables is easily driven
off in the steam if they are boiled rap
idly or cooked too long.
An easily prepared and cheap soup is
made as follows: Place some bones.
cooked or uncooked. in a pot with an
onion, two carrots and two sliced tur-
nips. two stalks of parsley, little pep
per and salt, and pour in sufficient wa
| ter to just cover them all. Bring this
all just to a boil, then draw the pan
| to the side of the fire. and let the con-
tents simmer for two to three hours
| Now cook and blend one-half an ounce
| OF dripping and three-fourth ounce
| of -four. Strain the liquor onto this
stirring well. Then put all back onto
/ the fire and simmer for fifteen minutes
! and serve
| To make an inexpensive vegetable
| soup slice down half carrot, half
turnip and one onion and fry them II
| one-half an ounce of clarified dripping
| for five minutes; then lift them out
make the fat hot again and fry In II
| one-half an ounce of flour until
brown color. Take the pan from tht
| Are, add one and one-half pints o.
stock. stirring over the fire until Il
boils and is smooth. then put in thu
vegetables. a bunch of herbs and a Sit
tie salt, and let all simmer until thu
vegetables are tender. Lift out thu
| bunch of herbs and serve the soup.
| This is a good onion soup: Peel ant
cut up rather small three good sizet
| onions and cook them in two ounces o.
| dripping in a covered pan for one houl
! until tender. then moisten with one ant
Evening star., 1914-10-04
TASTE I'm DRESSING

be harmonious. An overelaborate hat
spoils a strictly tailored street suit;
two shades of the same color that do
not harmonic are worse together than
green and yellow.
But begin your struggle to acquire
Evening star., 1914-10-04
SUNDAY MENU.

SUNDAY MENU.
BREAKFAST
Warm Apple Sauce.
Yellow Corn Meal Mush.
Country Sausage. Baked Sweet Potatoes
Coffee.
DINNER.
Cream Of Potato Soup.
Celery. Picked Pears.
Chicken Potple.
Escalloped Onions. Mashed Potatoes.
Tomato Salad.
Waters. Cheese.
Cranberry Pie
Coffee.
SUPPER.
Cold Baked Beans. Chill Sauce.
Brown Bread.
Crullers. Cream Cheese.
Cider Apple Sauce.
Tea.
Evening star., 1914-10-04

a charming evening frock is designed
Of gold lace over q white satin slip,
with a black velvet poppy as a dark
note.
Evening star., 1914-10-04

This is to be a season of ostrich
plumes.
Evening star., 1914-10-04
Stuffed Eggplant.

Select the purple fruit, and of small
size. Halve them and, sprinkling them
lightly with salt, turn them euA side
Evening star., 1914-10-04
Even Those Who Are
Born Without This
Quality, Elusive and
Hard to Define, May
Cultivate Pretty
Good Substitute for Ii
by Utilizing Care and
Patience.

IN ONE tfme." once said a
plump. red-cheeked, little
woman. II am going to live
~ for q whole season on q
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1914-03-04
Will Come to Wisconsin.

The Eau Claire Leader truth
fully says that it isinteresting to
note that the great papers are
awakening to the value of the
undeveloped resources of Wiscon-
sin. Uutilrecently attention was
absorbed with irrigation, dry
farming and other visionary pro-
iects. Now that they have failed,
the papers are getting down to
the rock bottom where they
should have been long ago. and
Wisconsin is getting attention
Chippewa Independent.
The most unpleasant feature
of the situation is that many
Wisconsin people went to the
western irrigation and dry farm
regions who would have done
better to have stayed in Wiscon-
sin. In fact, they could now be
well-to-do instead of being
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1914-03-04

cause to be printed sufficient num-
Der of sample and official ballots
ouch sample ballots shall be printed
upon tinted paper and the official bal
lots upon white paper, and both shall
De OF sufficient length and width 70
afford space for the names of all can
dldates. The offices to be voted for
shall be arranged in the manner nro-
Vlded IN section $50 of the statutes
and the names of the candidates shall
be arranged in alphabetical order nm
der their respective Office desiona-
tlons. Sufficient space shall be left
uhder each office to write name in
lieu OF any name printed therein. Such
Official ballots shall be endorsed as
provided By subsection IA of section
80 OF the statutes, except that the en-
dorsement of one clerk shall be suffice
lent when only one clerk is required.
by law, to be present.
.. The names of the persons nomi-
mated In the manner provided in this
section and none other shall be placed
upon the official ballots; provided,
that in case no nominations are made.
the spaces IN which names of candi-
dates may be printed or written shall
be left blank. Ballots not provided
by the respective town or VILLAGE
clerks shall not be counted in any
election, but any voter may write up
on his ballot the name of any person
for whom he desires to vote for any
office, in such place as to indicate the
office.
Ballots used at such election shall
be furnished solely at the expense of
the respective town or village.