davidaulloa/AmericanStories huggingface dataset:
Evening star., 1914-08-23
Adhesive Gum.

THIS is useful at this preserving
season: Soak one ounce of fine glue
in water for twelve hours, then add a
pinch of sugar. one-half an ounce of
gum arabic and three ounces of water
in basin. Place this basin in a pan
of hot water to half its depth, and let
the water boil until the contents are
dissolved and the mass is thin. Leave
until cold before using.
Evening star., 1914-08-23
Peach Tapioca.

Wash 4 up OF the line srarulated
tapioca n cold water. rinsirg several
times. Place IN a bowl with three cups
of cold water and allow this to stand for
thirty minutes. Then cook in a double
boiler until the tapioca s clear and trans
parent. PARE ripe peaches cut them III
halves and remove the stones When the
tapioca is clear pour it over the peaches
arranged in a baking dish. Cover the dish
tightly and bake in n moderate oven until
the peaches are tender. Then remove th,
cover and brown the surface slightly
Serve very cool with whipped cream,
slightly sweetened
Evening star., 1914-08-23

GOOD deal of the pleasure and
"a comfort of the short summer
"a vacation trip. the sort of trip
many persons are taking at the
end of August and early sep
+cp,hor d,pends on a well packed bag
And it is The small details that are so
,.stlv forgotten that really make, by
heir presence or absence. well pack
a. OF = poorly packed bag. 1t Is not
6imcult to remember to pack the
yrocks YOU want to take with you. and
almost nobody forgets her hat and
coat. But the little things that make
for comfort are the things that slip
the mind in the hurry and experiment
Of packing.
It is very good plan to make a list
Of the things you wish to take with
YOU in some quiet ten minutes a few
days before you pack. Then when you
are packing you can check off the list
and so make sure that nothing is for
gotten.
Some Things to Have.
Here are some of the things to put
on your list:
A hot water bag. a shoe horn tramp
one essential for getting stiff shoes on
tired feep. shoe polish, sewing ma
tsrials, scissors. penknife, bodkin or
tape needle. pencil and pad of paper,
:: tube of paste. a thlmble. some shoe
buttons and shoe thread. dental floss,
tooth paste or powder, soap and all
other toilet articles. pumice stone,
,.athes hangers and clothes brush
These are only few things that
ought to occur to any traveller.
Ii is a very good plan to take with
vau a little alcohol lamp. so that you
can heat a little hot water at will and
he independent of porters and cham
bermaids. A small bottle of wood all
cohol for fuel can be packed into
small space. or. il you are going Where
You are sure there is electricity you
can buy one of those electro water heat
ers. which heat the water in a glass
in very few minutes. The heater is
thrust in the water, which presently
begins to bubble and boil.
MANY of the small details of travel
ing NAV be packed into compact space
by utilizing two or three utility bags
or cases.
Toilet Bag of Linen.
One big bag of linen can be used for
Il toilet bag. 1t can be lined with
pockets, each pocket labeled to hold
some particular article. One lined
with rubber is for the washcloth. an
other so lined is for the toothbrush.
one is labeled hairpins. another denti-
rice, another pins tfor all sorts from
safety pins to the ordinary wire pin).
Another is labeled talcum powder ana
is Just the size to hold box OF tai
eum. Then there is one to hold the
Evening star., 1914-08-23
Polishing Leather.

A LWAYS rub leather chairs over from
time to time with a very little fresh
milk applied with a soft, clean linen
rag. rubbing the milk off lightly at
once. This prevents the surface from
drying and cracking. Should the sur
face be rubbed off, apply a. good leather
reStOrer.
Evening star., 1914-08-23
Baked Peach Pudding.

Mix biscuit dough from one quart
of flour, two teaspoonfuls of baking pow
der, two-thirds of a cup of milk. a dash
of salt and two tablespoonful of butter.
Handle as lightly as possible and roll out
until it lis less than half an inch in thick
ness. Lay this on shallow baking pan
and stick it full of peach halves from
which the stones have been removed. In
the holes thus left stick bits of butter,
a dash of Hour and plenty of sugar. Bake
quickly and serve hot, with cream.
Evening star., 1914-08-23

sorts close. And the smaller hotels lower
their rates in an inviting manner
There are many men of big business
and the financial world who look to
winter vacation to keep them in fighting
trim for the year. The big cities are
really delightful in the summer they rea-
son, IL motor trips into the country and
Evening star., 1914-08-23
Good Things From Sour Milk

pinch OF salt. Stir well together and
bake.
Buttermilk frozen and served in chilled
canteloupe is a delicious Japanese dish.
FIavors combine well. Sometimes a little
cognac or liquor is added.
Buttermilk Cottage Cheese.
I doubt If any housewife knows that
the delicious schmier kase, cottage
cheese. can be made from buttermilk.
Put the buttermilk in a jar on the back
part of the stove. where it will heat
slowly; 1t requires a little more heating
to curd than does other milk. When II
has entirely separated from Oft the
whey and turn the curd into a cheesecloth
sack to drip, letting ii stand from eight
to ten hours. When It is dry. stir a small
amount of salt into the curd and mix with
sweet cream or rich milk.
Buttermilk Biscuits.
Put two large tablespoonfuls of lard
drippings or the fat that has been fried
out of bacon into the pan you are to
bake the biscuits in, and let get slowly
hot on top of the stove when everything
else is almost ready for breakfast.
While this IS heating fill the sitter
with flour and add two teaspoonfuls of
salt. one large teaspoonful of baking
powder and one level teaspoonful OF soda
that the Jumps have been smoothed out
of. Sift this into the large cake bowl.
Stir little, to blend thoroughly the salt,
soda, baking powder and -four.
Then pour in carefully enough butter
milk that in stirring with the spoon
you soon have a thick. spongy dough.
that has taken up every bit of the flour
on the sides and bottom of the dish. 4
few quick. light stirs does this. Much
stirring or mixing spoils all and therein
lies the secret. Now, turn out on to a
well floured pieboard and mold into a
big, smooth lump of dough.
Roll out to one inch in thickness and
cut all into biscuits. Press the scraps
together without kneading and cut also
into biscuits. Then bring the baking pan
to the board and tip il 50 the hot. melted
fat will stay on the lower side of the
pan.
Take n biscuit and dip the top side
into the fat before placing il, and SO on.
until all the biscuits are in and all the
fat used up. In hot oven these raise
quickly and bake n perfect golden brown
In about five minutes.
Evening star., 1914-08-23

ter about most cities: there are roof gar
dens and restaurants and a few enter
tanning plays in the few open theaters
More and more people are getting rid of
the habit of plying themselves If they
must pass the ummer in town, and more
and more they are learning to enjoy and
appreciate the autumn vacation.
Evening star., 1914-08-23

week ends out Of town break the monot-
ony. Sometimes a summer city seems de-
serted and more lonesome than stretch
of uninhabited country. There is some
thing appalling about rows and rows Of
boarded-up houses, all quiet and dark
because their inhabitants are away. But
there are pleasant trips by land and wa
Evening star., 1914-08-23
Corn Relish.

Take eighteen ears OF corn. one head
Of cabbage, four onions, two green
peppers. one red pepper, one and one
quarter pounds of light brown sugar,
one-quarter cupful of salt, five cents
worth of celery seed, three heaping
tablespoonfuls of ground mustard and
two quarts of vinegar Boil the in
gradients fifteen minutes. Seal while
hot. Dilute the vinegar If too strong,
Evening star., 1914-08-23
When You Want Peaches
Serve Them as FolIowss

ing dish. sft -four over il lightly, dust
with pulverized sugar ana add a few bits
of butter and cup OF boiling water
Cover with Id and bake Tor thirit
minutes Remove the lid ani brown 10
five minutes. Serve hot from the puddiut
dish. The water -four, sugar and butte
together with the peach juice will have
formed all the sauce necessarv
Evening star., 1914-08-23
Dried Apple Cake.

Soak i cup and a half Of dried or eeap-
Grated apples overnight in cold water.
then stew soft the day before using in
a half cupfuI of molasses. Cream to-
gether one cupful OF sugar and a half
cupful Of butter. Add two-thirds cupful
of sour milk. then the apples. And next
two well beaten eggs a teaspoonful OF
cloves. two teaspoonfuls of cinnamon. a.
grating of nutmeg and three cupfuls of
-four sifted three times over with half
teaspoonful of soda Mix thoroughly.
using the hands. Have ready one cupfuI
of currants and a little shredded citron.
A few finely chopped butternut or hick-
ory nut meats are an addition. Put
layer of the batter in a paper-lined cake
tin. then sprinkle in some of the fruit
and nut mixture. Follow with the dough.
then more fruit. and SO on, having the
batter at the top Bake in slow bread
oven. covering the cake with a buttered
paper if inclined to brown too fast on top.
Evening star., 1914-08-23

A,-conouering heat. intermit thy wrath!
And on my throbhing temples potent thus
Ream not go ferce Incessant still you now,
And still another fervent food succeeds,
Poured on the head profuse. In vain ! sign,
And restless turn, and look around for night
-heh' 40 40 THOMPSON.
Evening star., 1914-08-23
Mustard Pickle.

This may be used over green toma-
Jbes, cucumbers or any sort of pickle:
one ounce each of cloves. allspice. black
pepper and tumeric. one pound OF
ground mustard, three-fourths of a
pound of sugar and one gallon of vine :
gar. Tie the spices In a thin cloth and
boil in three quarts of vinegar Re-
serve the other quart of vinegar to
mix with the mustard.
Mix the turmeric and the mustard
Evening star., 1914-08-23

ON THE LEFT IS AN UNUSUAL LITTLE COSTUME
WORN BY A SMALL FRENCH BOY. IT CONSISTS OF
BLACK VELVET TROUSERS FINISHED WITH MAR
ROW LACE RUFFLES AND WHITE SHIRT TRIM
MED WITH LACE-A SUIT TO BE WORN BY THE
VERY LITTLE BOY WHO HAS NOT YET REACHED
THE AGE WHEN HE DISLIKES FINERY ON THE
RIGHT IS A YOUNG GIRLS FROCK OF WHITE NOUS
sEILNE WITH JUMPER PINK TAFFETA
Evening star., 1914-08-23
Peach Roll.

Pare and cut up fine half dozen
peaches and sweeten them literally. Mix
together one pint of flour. two teaspoon
fuls of baking powder, one-half teaspoon
fuls Of baking powder, one-half teaspoon
full OF salt and one small tablespoonful OF
butter Mix with sweet milk until 1t can
be handled just comfortably. Roll out,
spread it with the sliced peaches and roll
it up, pinching the ends to give 1t long.
narrow shape. Lay this in a deep oah-
Evening star., 1914-08-23

SUNDAY MENU.
". BREAKFAST.
Cantaloupe.
Cereal.
Parsley Omelet. Water Cress
Buttermilk Biscuit.
Coffee.
DINNER
Watermelon.
Chicken Fricasse. Sour MIX biscuit.
Sweet Potatoes. Corn.
Lettuce Green Pepper and Tomato salad
Buttermilk Custard.
Chocolate Layer Cake.
Iced Tea.
SUPPER.
Chicken Sandwiches.
Deviled Eggs.
Jam Turnovers-
Sliced Peaches.
Iced Cocoa or Tea.
Evening star., 1914-08-23

Fashion has declared for pile fabrics
and pile-appearing materials as the most
suitable for the fashioning Of costumes
for the fall and winter.
Evening star., 1914-08-23

Very smart are the small shirt waist
hats. They are made of white linen,
faced with velvet. and frequently trim
med with a single rose of mousseline,
Evening star., 1914-08-23

The sleeves of the new gowns are long
and loose fitting. and are set in at the
normal shoulder line.
Evening star., 1914-08-23
The New Corsets.

THE new high bust corset, which
! comes four inches above the waist
line and is Just high enough to form
support for the base of the bust. is the
corset to be worn with the new style
bodices The top is just full enough for
the flesh to rest easily inside the corset.
Then there will be no pushing up of the
bust, no COMPRISING of the diaphragm.
There is a great difference between the
old and the new style of high-bust cor
sets To preserve the large waist which
is still fashionable, these new corsets
are made with full back. Some also
have small gussets underneath each shoul-
der blade, while others have sufficient
fulness to form ripple at the top. The
skirt of these corsets is long over the
thighs in the back, with a slightly short
ened line in front, the fiat back and the
large waist with a slight curve at the
side-fronts. The materials are soft and
pliable and the boning light.
Accentuates Curves.
The reason for the change of cut of
corsets is the semi-fitting character OF
the fashionable dresses and waists. which
makes necessary corsets which hold the
bust in slightly higher position. These
dresses are not tight. but they are semi
fitted, with a dart over the Dust 10 az
centuate the curve. whether the garment
fits snugly or otherwise.
These bodices are In several styles.
Some are buttoned straight in front, with
plain front sections which are darted
and have under-arm cores. Others are
in surplice effects, the crossover pieces
being drawn tightly over the bust. High
girdles are also In fashion, which are OF
the same height all around, reaching
point even with the base Of the bust
Sometimes the girdle is drawn in at the
front Again it may have buttons from
the top of the lower edge. over these
fitted girdles the bust would fall loosely
If it were not supported by the corset.
There are also low-bust corsets for
the slender and compact figures. which
will wear garments suitable for them.
There are also models designed espe-
cially for dancing, which have a shorter
skirt in front and elastic inserts in the
back The tops of these are low, and
there is an elastic band around the top
edge from side to side. For the school
girl there are low and medium-sized cor
set waists with long corset skirts and
front steel fastening. These corset waists
SO closely resemble the regular coret that
young girls feel quite satisfied with them.
Evening star., 1914-08-23

For the little girls best dress a frock
of challis made in a simple manner and
trimmed only with wide velvet belt or
sash Of ribbon.
Evening star., 1914-08-23
Toilet Bag of Linen.

THE clever woman who delights to put
odds and ends together and produce
something really good is both happy and
busy these days. There are few pre-
cautions to be taken also during these
picking days. For instance. working
with green and red peppers when max
ing pickles causes the hands to burn
,,ncomfortably for some time afterward-
The main will be relieved at once II the
hands are held for a few moments In
lime water. bottle OF lime water and
sweet oil. mixed, should always be kept
at hand, as this will relieve more serious
burns
a few small pieces of horseradish root
placed In the tops of jars or bottles VII,
prevent mold forming on pickles, anu
will improve the flavor. Bottled horse-
radish may be used If the root Is not at
special occasion, are not all used, tne
remainder may be kept almost indefinitely
if olive oil is poured into the pottie. ne
oil being light, rises to the top OF the
ifquid IN which the olives are stored, anu
thus keeps out the air.
Spiced Vinegar.
Spiced vinegar is used so much through
the winter that one should have bottle
Of II for use To make, boil one quart
Of vinegar, add fourth of a cupful OF
81 AIR and a bag of mixed spices, but
c, bk the stick cinnamon in the vinegar
and not with the crushed spices. While
- still hot bottle with cinnamon sticks Tor
future use. For mint vinegar. bruise the
caves, fill the jar nearly full. and then
cover with vinegar. Seal tightly.
To shorten the process of making to-
mato ketchup. pour the tomatoes, when
they are thoroughly cooked, into a
sieve and let them stand until the
water is all drained off Throw the
water away and rub the pulp through
the sieve All that remains is to sea-
son. bring to the boiling point and
bottle.
This is much less tedious than the old
way of boiling the water out. and is
also an economy Of fuel. If you Will
MI a bottle with ketchup and then pour
cider vinegar in to fill the neck of the
bottle, the ketchup Will not become
lnoldy. After a bottle is once open for
use pour into the bottle small guam
tity of olive oil The oil acts as a pre-
servative, and does not require renew
ing. when the contents are poured
cut the oil slips aside.
Evening star., 1914-08-23
Sour Milk Pancakes.

Allow level teaspoonful of soda 20 A
pint of sour milk. a half teaspoonful OF
salt and -four to make of good con
sistency for baking; have the griddle
hot; bake the cakes in small, perfect
circles and pile one on top of the other.
No eggs are needed.
EMMA PADDOCK TELFORD.
Evening star., 1914-08-23
Tomato Relish.

Take one peck OF ripe tomatoes, six
large onions. eight green peppers, one
bunch Of celery. one-fourth of a cupful
OF celery seed, two quarts Of vinegar
two pounds of sugar and one cupful of
salt Put the onions, tomatoes and
peppers through the meat chopper. and
into Il bag, where they may drain over
night. In the morning add the celery,
which has been cut very nne, and the
celery seed Boil the sugar and vine
gar, and when il is cold pour it over
the strained mixture and put in wide
mouthed jars and seal.
For a half bushel OF cucumbers dis
solve a pint of salt in water enough to
cover them, pour il boiling hot over
them, let them stand twenty-four
hours. pour the brine of. heat and re-
peat as above for two successive morn
mss. The fourth morning drain off the
ursne and pour over boiling water.
Put with them u lump OF alum as
Large as walnut and cover with
grape leaves. Let stand for twenty
four hours. and II not plump pour on
boiling water again. When they are
l.,ump, pack them in the jars, putting
s-..s sSem p:sces of horseradish root
little red peppers and small bags con-
tanning whole allspice, cloves, CHINA
non and mustard. Heat vinegar
enough to cover and pour over boiling
hot then cover tightly.
Evening star., 1914-08-23
Things to Remember
When You Pack a Bag

soap box. one to hold the comb and
another for the brush. In the center
of the bag is a little case. made out
of linen or else a pasteboard box, in
which manicure implements are care
fully slowed. There is a little pocket
for absorbent cotton. useful for ap-
plying lotions and creams to the face,
and another pocket for the cold cream
tube or lar.
Evening star., 1914-08-23

Sports coats for the present are made
of white chinchilia, white velour, chew
lots and novelty cloths.
Evening star., 1914-08-23
Peach Pudding.

Cover the bottom of baking dish with
stale cake crumbs. cut, not rolled. Spread
over the peaches. which have been chop
ped fine and sweetened with granulated
sugar. Then add another layer Of the
stale cake crumbs, and repeat the al
ternate layers until the dish is full. with
the last layer of cake. Bake until brown.
about twenty to thirty minutes Draw to
the edge of the oven and spread over the
top a meringue made from the well beat
en- whites of two eggs, two tablespoonful
of sugar and the juice of half a lemon.
Color a golden brown and serve hot, with
cream or liquid sauce
Evening star., 1914-08-23
Eggless Cake.

Two cupfuls of buttermllk or sour milk
two cupfuls of brown sugar. two cupfuls
of chopped raisins. one cupful OF butter.
four cupfuls of flour. one tablespoonful
each of cinnamon. nutmeg. cloves and
soda. This recipe makes two ioaves and
appeals to those who pay 40 cents (an-
storage eggs.
Evening star., 1914-08-23
Bag for Sewing Materials.

and another pocket for the cold cream
tube or jar
Bag for Sewing Materials.
Another utility bag should be made
to hold the sewing materials. 1t can
match the toilet bag or be made of
more ornate material. In the pockets
on its side there should be glove and
shoe buttons. hooks and eyes. black
and white cotton and silk. needles OF
various sizes, roll of tape and in the
center of the bag. secured by ribbons
or tape. there should be pair OF sc1s-
sors. some beeswax and an emery,
bodkin and a tape measure.
The bodkin can be kept In a separate
little silk or ribbon case which also
contains small cards about which varf-
Gus needed varieties of wash rlpbon
and tape for lingerie are wound
Still another little linen case can pc
made to hold note paper pen. pencils.
postage stamps and envelopes. VI
course, this can be replaced py
leather writing case, if you have one.
But if you have none make linen
writing case in this way: Cut piece
of linen about eight inches wide and
twelve inches long. Then cut two
pieces of linen eight inches wide and
Ave inches deep and two more the same
width and three inches deep. Cut one
little pieces of linen an inch deep and
two inches wide. Bind the smallest
piece of linen on all sides with white
Prussian binding and bind the four
pieces-two five inches and two three
inches deep-along one-eighth inch
edge. Stitch the binding on by ma
chine.
Five Handy Pockets.
Then stitch the little oblong on one
of the pieces of linen three inches deep.
Stitch 1t around three sides in the ma
ture of a patch pocket. This is for
stamps. Lay each three-inch piece OF
linen on each five-inch piece. with the
unbound eight-inch edges even. Then
baste these eight-inch edges along the
eight-inch edges of the big piece OF
linen. so that all the bound edges are
toward the center of the big piece
Bind all the raw edges together.
Now, If you have made 1t properly.
there will be fiat piece of linen
twelve inches long on which there are
FIVE pockets-two five inches deep and
two three inches deep. the three-inch
ones on top of the five-inch ones. and
a little one on one of the three-inch
pockets. Sheets Of paper and envel-
opes can be put in the various pockets.
Crease the big piece of linen through
the center, crosswise. and close the
case like a book. with the pockets on
the inside. A couple Of piece Of tape
can be fastened to hold a pencil in the
crease.
Evening star., 1914-08-23
Sour Cream Salad Dressing.

A salad dressing liked by persons who
appreciate German cookery is made OF
thick sour cream whipped stiff and sea-
soned with vinegar. sugar and paprika
For a cupful of cream use a tablespoon
ful of vinegar.
Evening star., 1914-08-23
Pure Peach Ice Cream.

4 ARE twelve ripe peaches and re-
move stones. Place one pint of
cream and cup and a half of
granulated sugar in IL double
Evening star., 1914-08-23

solves and the cream scalds. but do not
boil. Chill, and when perfectly cold pour
the sugar and cream into the can. PACK
and freeze. Press the peaches through
fine colander and add TO the frozen mix
ture. leaving the dasher in the can. Ad-
just the handle and turn very slowly I'M
til the mixture Is thoroughly frozen. Re
move the dasher and pack according to
the general directions
Evening star., 1914-08-23

One cupful Of buttermilk. one-half cup
full Of sugar. one cupful of chopped and
seeded raisins, two teaspoonfuls of cin-
namon, one-half teaspoonful of cloves.
Evening star., 1914-08-23

Take one pint of cold boiled potatoes
and a half pint of stale bread cut In
cubes Fry all in drippings or lard to
Il crisp brown. Sprinkle literally with
salt and pour over all pint of fresh,
sweet buttermilk. Serve Immediately
The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1914-06-11

energy. There was always fear and
dread in my mind, had cold, nervous,
weak spells, hot flashes over my body.
| had place in my right side that was
so sore that | could hardly bear the
weight Of my clothes. tried medicines
md doctors, but they did me little good,
md | never expected to get out again.
I got Lydia E. Pinkham's Vegetable
compound and Blood Purifier, and GER
,ainly would have been in grave or in an
isylum If your medicines had not saved
ne. But now can work all day. sleep
'eli at night, eat anything want, have
o hot flashes or weak, nervous spells.
III pains, aches, fears and breads are
zone, my house, children and husband
are no longer neglected, as am almost
entirely free of the bad symptoms had
teiore taking your remedies, md all il
pleasure and happiness in my home. -
Mrs. JOSIE HAM, r. T. d. |, Box %.
Shamrock, Missouri.
Hyou want special advice write
Lydia Il. Pinkham Medicine Co..
lconfidentiaD Lynn, Mass.