davidaulloa/AmericanStories huggingface dataset:
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1914-07-24
Mellwood District
Hvattsville District

John M Adams, reg judge. .......3o o.
John A johnson. reg Judge. o.
Vincent A Snechy, judge. .......l2 o.
Thos M A Fainter, Judge. o.
W Shepherd. clerk. 10 o.
DaIIis Irwin. clerk. ..... ..12 o.
VIM Soules. door-keeper. ... :. 2 o.
Joseph Wiseman, door keeper. 3 o.
r. w Shenherd. rent. 10 o.
j Adams, booths. $500. 8 o.
Hyattsville Independent, rent. 5 o.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1914-07-24
Aims House.
Constable Accounts

This sum for support of Aims
House year 1914-1915, from
Apr l, 1914, to Apr |, 1915 $4,000 co
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1914-07-24
Collecting State Taxes.
PRIMARY ELECTION 1913

This sum to pay for collecting
State taxes, levy 1914 ....... i, Too o
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1914-07-24
Interest.

This sum to pay interest on
County Bonds of $50 900, is
sue 1892, 5 per cent. annum
due semi-annually on July
1, 1914, and Jan. /, 1915.... 4
This sum to pay interest on
County Bonds of $12. 900, is
sue 1908, 5 per cent. annum,
due semi-annually on July
1, 1914, and Jan. l, 1915....
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1914-07-24

New Public Schools, payable to
the School Commissioners of
Prince Georges County.
For new school, Mt Rainier. $4,000 90
For new school, PineY Grove 2,4oo 90
For Paramount Heights sch'l.. 600 90
For Piscataway school. ....... 1000 90
Evening star., 1914-03-22

matically, much as a man cares for his
business correspondence 1t would be a
poorly paying business, indeed the letters
of which were tucked into drawers and
cubbyholes to be answered when there
was time.
Invitations should be answered the day
they are received. If the invitation does
not require an anSwer-if ii Is a card
for tea or church wedding, for In
stance-the date should be entered on an
engagement pad, or the card should be
put in a place for such cards. If the tea
cannot be attended cards should be in
closed In an envelope, addressed and
stamped. to be sent on the day of the
tea, and the envelope should be slipped
in the engagement pad at the right day
or pinned to calendar at the prop
date or put in some other conspicuous
place where it will not be forgotten.
Letters Of coincidence should always be
written promptly. One that is sent two
or three weeks after the occasion for
writing has gone by-is better than none,
but is certainly untimely. And if the let
ter is difficult to write and dreaded oy
the writer doesn't putting it off make
1t the more difficult?
II
Every letter should be fled. II It is
your custom to pay bills as soon as they
come in sit down after the mail arrives
and write your checks. If you pay them
the first Of the month file the bills away
in a cubby11ole or drawer or a pocket
of your writing tablet and make a point
of setting apart an hour or SO on the
first day of the month for writing checks,
checking up bills and balancing ac-
counts.
The woman with large correspondence
should have a thoroughly equipped desk.
1t need not be ungainly in design and
appearance, but it must be roomy and
convenient, and supplied with everything
to make her task easy.
The old excuse of lack Of paper Is a
poor one. There should always be plenty
of paper. For business letters single
sheets, engraved or printed with the
house number and street, are in good
taste. Square or oblong envelopes, rather
larger than the usual correspondence en-
velopes, go with them.
Correspondence cards have made the
task of not writing seem simpler. They
are easy to handle, and easy to write on,
and every desk should be literally sup
piled with them Perhaps the plain white
ones are the daintieSt. But If light blue
paper Is used, correspondence cards with
blue edges and initials are in good taste.
A woman is often Judged, in many and
subtle ways. by the sort of paper she
uses. And she gains a point in always
usil.g the same sort. Bargain sales OF
paper are alluring. But at any reliable
Evening star., 1914-03-22
SARTORIALISMS OF
FRENCH EXTRACTION
Special Correspondents of The Star.

Special Correspondence of The Star.
PARIS, March 8. 1914.
At Versailles. where it has become the
fashion to motor for luncheon of late,
some pretty dresses have been seen at a
popular restaurant. A pretty woman was
admired in banana duvetyne, with black
embroideries outlined with an orange
thread, the same coloring introduced in
the buttons that fasten the coat on one
side.
The sleeves are wide at the elbow and
long banana-colored gloves cover the
hands and arms
This year a number of the taffeta and
duvetyne Jackets will have short sleeves,
and the long suede gloves will be tndis-
pensable.
This banana-colored material was soft
waist that was most becoming. because
the coat was admirably cut In less ex-
perienced hands it might have appeared
heavy. 1t was lined with mousseline de
soe and, and fs sIy upon black tat
rowing at the feet as is the favorite
style.
A black velvet hat and band at the
throat completed the toilet.
Smart little check gowns, usually in
black and white and worn with plain
coat, will be very popular during the next
few weeks. One Is of fine black and
white woolen. the skirt slighly draped.
The natty coatee is Of black taffeta, with
collar and cuffs OF the check material.
and the draped belt Is also of taffeta. A
lingerie blouse could be worn under the
coatee. or little kimono bodice of the
check material. The hat is of tangerine
taffeta, surmounted by a big black bow.
There seems quite an epidemic of tan
gerine-colored headgear during the last
few days. and this effective but some
what trying color Is still in pronounced
favor for sports coats and hats
Evening star., 1914-03-22
Making Use of That Shawl.

A N old-fashioned shawl or large square
of material may be converted into
a handsome draped wrap for present use.
To proceed. place the shawl wrong side
up on a table, with the lengthwise middle
fold in front, as this will be the line of
the middle back from neck to bottom.
Turn over toward you both upper cor
ners at the right angles until the edges
meet on the fold. About fourteen inches
from the apex of the pyramid tack the
two edges to the fold, and this Joint
becomes the middle of the neck in the
back. Arrange on a form or on yourself.
The two lower corners will fall apart
at tho bottom. Take each in turn and
loop it up under the arm until a loose
sleeve is formed at the right place. Then
lift the right lower corner and lay in
plaits, one on top of the other: Lap
this over on the left straight side and
fasten with a hook and eye or fancy
buckle.
Evening star., 1914-03-22
To Protect the Hands.

- UTE convenient and simple work
gloves can be made out of the tops
of old stockings whose feet are past fur
ther darning. Begin by cutting of the
top where 1t starts to shape for the calf.
with the hem left on. Then lay on the
table double AZ it is. and cut one Of the
folded edges down about two and a half
inches, sloping In a little toward the cen
ter, which later forms a gusset for the
thumb. Next cut three fingers about one
inch wide, and the fourth u little less.
which comes at the opposite side to that
of the thumb. Finish by sewing the back
fingers to the front and fold down the
gusset piece SO that its widest part will
fit into the joint of the thumb. EIHstic
may be laced round the wrist
Evening star., 1914-03-22
WAYS TO BEAUTIFY
THE NECK AND ARMS

TO make neck and. arms look white
and plump in evening dress under a
strong light, first bathe them with a
soothing lotion, wipe with cotton and
powder freely. putting on thick layer Of
powder. Do this as long before dressing
as possible. and leave the powder on for
as long as you can. Then the last thing
wipe off the powder entirely with cotton,
or leave just the merest trace on If such
is your habit
So treated, the skin will keep white and
cool through the evening. Do not use
water or cream, as they are inclined at
times to cause a greasy look. Either Of
these for mere cleansing purposes should
be used some hours before going out. A
layer of cream chiffon worn as a guimpe
is good to wear to prevent a CHASTITY look
which results under a strong light and
which is the effect produced unless ones
neck is very plump. Chiffon gives the
appearance of plumpness.
Evening star., 1914-03-22
SEASONA[BLE RECIPES

over the fish like a crust Brush over
with milk or milk mixed with little
egg yolk and brown in the oven.
Fish Balls.
Shred one cup of raw salt Goldfish and
press into the cup. put two and one
fourth cups of potato cubes in a sauce
pan. add the fish and cover with boiling
water Cook until the potatoes are ten
der, but not mushy. Drain in colander.
mash thoroughly. Add one-eighth OF q
teaspoonful of salt, a quarter teaspoon
full of pepper. one tablespoonful OF vege-
table oil. beat with fork until light and
fluffy, add one egg well beaten and beat
again. Shape into balls, brush over with
beaten egg, toss in fine breadcrumbs and
fry in smoking hot oil Drain on white
paper and serve hot decorated with spriGs
Of parsley.
Goldfish With Walnut Sauce.
: Fry a bruised Glove of garlic and an
onion cut fine in a tablespoonful of pork
dfippings or lard. put in two cupfuis oil
faxed fish and cook a delicate brown.
Soak a quarter of a loaf of bread in wa
ter, squeeze well and add to the fish to-
gether with two dozen walnuts chopped
fine Stir well. add a little water 10
Goldfish Cuban Style.
Use for this one cupful of flaked fish.
Fry an onion sliced thin in tablespoon
full of butter. Add the fish with water to
cover. Add also a half can of tomatoes
and half a chopped green pepper. Cover
the pan and simmer gently for an hour.
If there is much juice in the tomato less
ture on squares of buttered toast, ana,
like all cod dishes, serve very hot.
Curry of Fish in Rice Cups.
Fill cups with warm boiled rice. press
ing down close and firm. When cold.
scoop out the middle of each cup. leaving
a wall substantial enough to preserve its
shape. Have ready d kettle OF boiling
fat, drop the cups in carefully and fry
until brown. For the filling. put table
spoonful of butter in a saucepan and
Wn.n hot add tablespoonful OF minced
onion. Cook until light yellow, then
add one tablespoonful flour. AS soon
as frothy, pour in one cup of hot milk
or wafer a teaspoontul of curry powder
and salt and pepper to season. 1T you
use water instead of milk, n teaspoontul
of lemon juice is an imp iovement. Cook
until The mixture Ihickens. add one cup
of diced fish, then fill into the cups and
serve.
Scalloped Salmon.
Put a layer of soft grated breadcrumbs
in the baking dish that has been well
buttered. Sprinkle the bread with salt,
pepper and bits of butter. Cover with =
layer of fiaked salmon. seasoning with
salt and pepper and pouring in some of
the oil and liquor from the can. over
this spread another layer of the seasoned
crumbs then more salmon, and on un-
til the dish is filled Let the last lay er
be of buttered crumbs, mostening sight
ly with a little milk. Spread a little soft
butter over the surface and bake i'll q
hot oven to a rich brown.
EMMA PADDOCK TELFORD.
Evening star., 1914-03-22
Aids to Those With Letters to Write

stationer's a good quality of paper can
always be had at a reasonable, regula-
ton price. Every one handles a letter
before opening 1t; the writing usually re-
veals the writer. If the paper also pro-
claims Its sender the letter, even be-
vidual.
A seal is another note Of individuality.
With one of the dainty sealing sets now
sold it is not difficult to make a present
able seal. If you must hold the stick of
sealing wax over the flame, then carry it
dripping to the letter, and then toast the
letter to get the wax soft again so that
the seal may be impressed-the seal is
seldom a thing Of beauty. Even by this
method some persons are expert in the
making Of beautiful, round, even seals.
But the new sealing sets are in them
selves alluring and with their help the
making of even seals is easy. One, that
costs $3.25, consists of a small brass tray.
about five inches long, on which repose
tiny spirit lamp, ladle, in which the
wax is melted over the lamp, seal and
a dozen lozenges of sealing wax, each
large enough for several seals. that fit
into the ladle. LoZenges of sealing wax
can Do DouSHt separately " TeiHlOTCS
this supply.
One Of the novelties for desk equipment
is the paper cutter that has a reading
glass in the handle end This, with a
pair Of good scissors. is put in leather
case and SO three desk necessities are
combined in a small package.
A good clock, telephone index, an ad-
dress book, a calendar, a tube OF paste or
a bottle of mucilage, an engagement pad
or book-which can be combined with the
desk calendar to advantage and small
but complete dictionary, all these addi-
tions that make womans writing desk
convenient and desirable.
If the correspondence is large a small
book in which letters received are en-
tered. followed by the dates of the send
ing of their answers, is a convenience.
Nowadays we do not file personal letters
usually. Old houses must have been
filled from cellar to attic with letters, if
one can judge by the books of memoirs
and autobiography that have come down
to US.
What would our biographers do for let
ters-if we should by chance be worthy
of biographies? For nobody keeps the
letters We write.
Yet, though they are ephemereaL they
are worth writing we'll and promptly.
Evening star., 1914-03-22

| Il GOOD Conscience good sharp
"a conscience--is probably the best
"A aid to the letter writer. For it
prods her IN to writing letters
when they should be written
and answering invitations the moment
they come. and SO she is never kept
awake at night worrying about the piles
Of unanswered letters in her desk. the
Invitations that ought to be acknowl-
edged or declined and the chances for
kindness she has let slip past unnoticed
because she failed to write a note of
sympathy or encouragement or con
graduation at the proper time.
Every woman whether her correspond
ence duties are large or small. ought to
go to her desk every day of the year and
at least contemplate her corresp ondence.
If she does not write many letters, II
she neither gives nor receives many in
vitations. IL she pays her bills out of
her pocketbook instead of by check, she
need spend little time at her desk, but
that little time must be spent looking
into the condition of her correspondence.
A great deal Of most women's corre-
spondence can be done by typewriter,
and in that way much time can be saved.
AS yet letters to friends and letters of
a formal nature must be written by
hand. But the day may be coming when
all letters will be permissibly written by
typewriter. That is the opinion of
famous philosophy professor-uot that
philosophy IS Intimately connected with
typewriting and handwriting, but, he ar
CUES, when women, and men, too. are
trying to free themselves from drudgery
uy means of labor-saving devices, why
do they cling to handwriting. one of the
most laborious and tedious processes of
daily life?
The fact that letters must be written
by hand. however, is no excuse for the
fact that they are sometimes not written
at all. Modern woman, with all her
labor-saving devices, all her varied in
terests. can hardly equal woman of the
past in the art of letter writing, and that
woman had no labor-saving helps in her
work. Of course, today the long letter,
full of descriptions of neighbors and
friends, and accounts Of happenings OF
both local and general interest, is some
times considered tedious. Nevertheless,
the letters OF such women as Abigail
Adams or Sophia Peabody Hawthorne
are far more interesting than our clever
est and most up-to-date epistles, with
their air Of hurry and scurry and rush.
n
The best way to keep abreast Of your
correspondence is to work at it syste-
Evening star., 1914-03-22
Good Things From Bananas

one cup Of milk, one egg. two ripe ba-
spoon and stir In the sugar. Put the milk
in a double boiler and bring to the boiling
point, then add the butter, sugar and
flour mixture and cook until it thickens.
stirring often. When 1t boils stir the
beaten egg into it, cook three minutes
and add the bananas, which have been
rubbed to a smooth paste. Remove from
the fire and stir briskly. Let the mix
ture cool, and when 1t Is cold stir into
it the whipped cream. This is delicious
dressing to use on fruit salads.
Evening star., 1914-03-22
MENUS FOR LENT.

A MONG the good salt, dried or
~ canned fish dishes that fit into the
Lenten menu. whether one lives at
the seashore. in the middle west, in a
mining camp far from the ordinary source
Of supplies or on the desert. in country
town or in a big city, are the following:
Salt Fish With Cream Gravy.
Soak as much salt fish as needed in
cold water for about twelve or fifteen
hours. Then drain, pour on boiling water
until covered and boil until tender, drain,
add abou. one-half cup of boiling water.
Then take a half cup of sweet or sour
cream, thicken with one heaping tea
spoonful of corn starch and let 1t come
to a boil. Three tablespoonfuls Of vine
gar greatly improve the flavor. Salt
salmon cooked in this way is delicious
Baked Salt Mackerel.
Take one salt mackerel, medium size,
and soak in cold water over night, the
split side down. Cut off fms and tail
in the morning, wash and put fish in
shallow baking pan, split side up; pour
three gills of milk over it and put in
moderate oven. Cook twenty minutes
Mix together tablespoonful each of but
ter and flour, season with pepper and
stir smooth with two tablespoenfuls Of
hot milk, then add to- the milk in the
pan. Cook ten minutes longer, slide the
nsh onto a hot dish and pour the sauce
around 1t. Serve with potatoes creamed
or baked. II desired, the mackerel may
be baked in Il tomato sauce instead OF
the milk.
Lroiled Salt Mackerel.
Soak in the same way over night, wash
and wipe dry. Put into creased grid
iron and broil over clear fire for six
minutes. Broil the split side first, then
turn and broil the other. Season with
pepper and butter and serve hot
Fish Soufle.
Put two tablespoonfuls of butter in a
and melt without browning.
Add one tablespoonful of flour. stir until
blended. then pour in one cup of warm
milk. When thickened and smooth add
the yolk of one egg. one cup of faxed
cod, a tablespoonful of cream and d tiny
bit Of essence of anchovy II desired and
pepo er to season. Mix carefully and well,
fold In the white of one egg beaten stiff
and dry, then fill ramekins of paper cases
full. Brown in quick
oven and serve very hot Chopped pars-
ley may be added if desired. L
New England Fish Pie.
For this simple but appetizing dish
have a pound of cod steak boned and cut
into pieces. Roll each piece in slightly
salted -four and place in q buttered cas-
serole or baking dish. Season with pap
rika or white pepper, then add a layer
Of oysters with their juice Squeeze a
tablespoonful OF lemon juice over the
layer and add a light sprinkling Of finely
rolled cracker crumps. Turn in a little
water to moisten the mixture, dot with
a few bits of butter and bake slowly for
twenty minutes Have ready some hot
mashed potatoes well seasoned and spread |
Evening star., 1914-03-22
Becoming Wells.

M ANY of the new wells are plain or
4VA have small designs over the face
only. For a veil which may be thrown
back the border effects are good. Some
wells have a border and a small set
motif over the surface. Shadow and
dotted effects are once more being worn.
Silk thread designs appear in graceful
ngures, butterflies, orchids and simpler
motifs on a fine mesh. Since many
varieties of sailor hats will be worn in
spring and summer. wells that lend them
selves to drapery will gain in favor.
Fashion demands that the veil must
harnnonize with the hat, as does the hat
with the costume, not only In color but
in its effect, and SO. not one, but many,
wells are necessary SO that one may be
smartly and properly yelled for all day
time occasions in the open.
Evening star., 1914-03-22

NNcE there was housewife who
sent a written list to big dealer
in household supplies. She was
the sort of housewife who believes in Or
dering in quantity; she was also a south
erner. SO she understood the possibilities
OF bacon.
On her list one item read '4-5 lbs. lean
bacon"
She was looking from an upstairs wiz
dow when the delivery wagon of the
supply house drew up at the curb and
she watched the driver as he reached
into the wagon for her order. He drew
out a box Of groceries and took those
into the house. He returned to the wagon
and started in with several sides of
bacon and in a moment he returned for
several more.
The startled housewife hurried below
stairs to ask why SO much bacon was
coming into her kitchen. The man show
ed her the statement that accompanied
the order; "4o pounds of bacon" it read
This story has not much to do with
bacon 1t might better be used to il
iustrate the bad results that come from
careless writing. But, at any rate, the
story is true, and it is about bacon.
And any housekeeper would do well
10 follow the woman who ordered from
four to five pounds Of bacon at once in
ordering bacon in such large amounts
that the larder would never lack it. For
there are few things that can be used
more easily to give zeSt to every meal
in the day and to every course save des-
sert.
Rarnr ahdad IN OH nat h.
soup Is an improvement. OF course the
grease which 1t produces must be care
fully removed. but the flavor remains.
Dried pea and bean soup. for instance,
are deliciously favored II bacon is cooked
with the peas or beans.
ANY roasting meat can be favored
with slices Of bacon laid over it while
il Is cooking. Broiled bacon with fish
or with beefsteak is appetizing. A slice
or two OF bacon cooked with string beans
or peas gives them an unusual flavor.
Bacon Invariably improves egg dishes.
little chopped broiIed bacon can be ad-
Nantageousy added to any meat salad
and to some OF vegetables. E.
And nowadays you know many doctors
recommend bacon. boiled dry without
burning, for small babies that have
hardly begun to eat solids But this rec
ommendation had better come from the
doctor who knows the baby.
The way to cut bacon to advantage is
to place IT on board with the rind
down. Slice It with a very sharp knife
down to the rind. in thin slices, but do
not cut through the rind Then run the
knife along the rind loosening the slices
The rind can be used to grease grtddles
with. Cut in this way the slices are
even and thin.
x :,
Broiled bacon is probably the best
from a dietetic point of view. And many
persons think 1t the best from the point
of taste. Bacon can be fried SO that 1t
is almost as crisp and dry as broiled ba-
con in this way:
Crease an iron pan with bacon rind
and heat it to the smoking point. Then
put in the slices OF bacon. Tip the pan
al sharp angle, SO that the fat will
run down. and with 4 fork keep the pieces
or bacon from dropping into the fat.