davidaulloa/AmericanStories huggingface dataset:
The Washington herald., 1914-11-11
New York Fashion Letter


written especially for this page by the New IOrt
correspondent q the wOuAns Hsrah)
Brown and red. That in three words
is the latest news Of New York fashions.
And as a color combination this use Of
brown and red is a logical result OF the
fashions that have been gathering for
months
Brown is one of lhe most fashionable
colors Of the winter. Red, in brilliant
corsage flowers, in velvet hats. in square
leather vanity boxes, in stockings and in
other small but important details, has
been insinuating itself into womankind's $
attention for q long time. What is more
logical than the brown fur nun with
the huge crimson velvet rose fastened on
II and the brown fur collar to match? ?
What could be expected but the brown
velvet hat with the red plume, or the
red velvet hat with the brown band OF
fur about the crown? And In the wake
of the smaller combinations of brown and
red, there come brown frOcks on which a
bit Of red embroidery appears, red frocks
banded with brown fur and other COM
binations of the two colors.
The Envelope Pocket.
A smart covert cloth suit-and nobody
could have foretoId the surprising de-
gree Of smartness to which covert cloth
could attain in New York when properly
handled-shows an interesting new
pocket. 1t is made Of a square of cloth,
the four corners folded over like the
four corners of a piece of paper that
make q square envelope The corners
are not stitched. They are held together
by a few invisible stitches, and they are
The Washington herald., 1914-11-11
The Psychology Of Lius,

No other feature so plainly pro-
claims the sort Of person you are as
your lips. They are as distinctive OF
the emotions as the hands OF the
clock are Of the time. While thin
lips are peculiarly sensitive and be-
speak a sensitive nature, and innate
refinement, and while thick lips, es-
pecially II the mouth is small, show a
tendency to grossness, 1t is actually
true that lips change with change Of
character, so II you desire to retain
good" mouth or do not wish 10
acquire an unbeautiful one the moral
is plain. II the lips are thick and
protruding or II they sag at, the cor
ners or droop more at one corner than
at the other, then to change them you
must stop thinking malicious thoughts.
harboring grudges and being narrow
minded generally. Then the lips will
gradually begin to record the mental
change.
In the meantime take care that you
have no bad habits to overcome. Do
not bite the lips or keep pressing them
together or finger them. These habits
tend to dishgure the lips themselves.
and they detract a great deal from the
pleasing personality you might other
wise possess. Practice keeping the
lips steady and never touch them
except to wash and dress them.
II they are given to cracking rub
vaseline on the thin skin. but beware
of putting it on the white skin, for
Camphor ice is both healing and
cleansing.
Cold sores are sometimes the result
OF colds and chills. At other times
they are really stomach Sores" COM
ing from a disordered condition of
the stomach. The fever in them can
frequently be made to disappear by
applications of hot water, when the
sore will vanish without causing any
discomfort.
Otherwise 1t is best to allow It to
run its course, which will take far less
time if the fingers are kept away from
it and only astringent remedies applied.
These harden and dry II.
II the lips are kept smooth and the
flesh of them firm the offending sores
are far less apt to appear. Here again
are the lips telltale for II there are
bitter rancorous thoughts surginE up
in you most of the time your lips sim
iIarly become hard and harsh, and
contrastingly, kind thoughts cause the
lips to become soft and pliabIe.
This you can prove for yourself. II
You are thinking pleasant thoughts up
go the corners of your mouth, and.
see they are soft. Get cross and i'll
tempered and what a straight line
they make across your facet
Should you need a lip salve that is
also a rouge in case of emergency here
Is one: Combine one ounce of spermaceti
ointment with fifteen grains of balsam
of Peru, fifteen grains Of aIkanet root
and FIVE drops of oil cloves Keep in a
glass jar and apply when needed.
The Washington herald., 1914-11-11
Baked Stued EnEga.

Boil some eggs hard and throw them
into cold water. Then shell them and cut
them crosswise in two. Remove the yolks
and cream them with a wooden SPOON
and to each yolk add a tablespoonful OF
fine bread crumbs soaked in milk and
butter and pepper and salt to taste Cut
a bit Of the end Of each white on and
stun the whites. Stand the halves In q
buttered baking dish, the bottom Of
which is thinly sprinkled with bread
crumbs Over all sprinkle a little bit Of
finely minced parsley. Bake five minutes
The Washington herald., 1914-11-11
How to Peel Oft a
Weatherbeaten Face

It's really a simple matter to renovate
a face soiled by dirt, wind or cold or
dinary mercolized wax, used like cold
plexion into one OF snowy whiteneSs and
velvety softness. II literally peels on the
outer veil OF surface skin, but 50 gently,
4raduaIly there's no discomfort. The
wornout skin comes OF, not in patches,
but evenly in tiny particles. leaving no
evidence Of the treatment The younger,
healthier under-skin forming the new
complexion Is one of captivating lowell
ness One ounce OF mercollzed wax, to
be had at any drug store, Is enough to
remove any coarse, chapped, pimpled,
fore retiring, washing It on mornings
MANY skins wrinkle easily with every
wind that blows. An excellent wrinkle
remover, because Ii tightens the skin and
lotion made as follows: Powdered saxo-
lite, l o., dissolved In witch hazel, one
half pint. This gives immediate results
The Washington herald., 1914-11-11

not even pressed into position. This odd
envelope is fastened, inyisibly. to the coat
along three sides, the top side unfastened
for the opening to the pocket.
The Zeppelin MuH.
The newest mum is the Zeppelin. One
may carry It without fear OF violating
any ethics Of neutrality. It Is made Of
sable and other expensive furs, and. as
its name indicates. II is an elongated,
round mum, shaped on the model Of a
Zeppelin airship gas bag.
Fur and TuIIe.
smart little choker collar is made of
gray fur-mole skin or chinchilla- 1t is
headed with q ruche OF gray tulle so wide
that it envelopes the chin.
Chenille Necklace.
New in New York is the cream-coIored
cord of chenille. an inch in diameter and
three feet long, to wear\about the neck.
The two ends are fastened together into
a three-inch tassel Of white silk, and
the cord slips over the head like q neck
lace.
Choker Collars.
An afternoon frock of CaIlot blue vel
vet and chiffon las a snug. high collar
OF black fur, fastened at the left side
under a big pink rose.
The v Opening.
The V-shaped opening and the high col
lar are having an interesting conflict
with each other. In some frocks there
is still the V-opening and above the bare
triangle OF skin It exposes is a high COL
lar OF fur. velvet, tulle or lace.
The Washington herald., 1914-11-11
NeHs and FaIhian.
3 fashion news reaIly neWs!

IL fashion news really news?
That Is, Is the information about the
changing fashions news in the sense
that the produce quotations are news
or IN the sense that the score Of thC
ast football game or the cable dispatches
from the battlehelds Of Europe or the
condition in Mexico or the weather re
port are all really news?
Most people would answer: NO"
Strange to say, that negative would
eguaIly be the answer Of the men who
rake our daily newspapers. Fashion ma
Hsrial, in most newspaper ofhces. is re-
Earded as something that may appear
today or tomorrow or next week. And
II there isn't any room for It next week
It can be put In q cubbyhole Of the edi-
Iors desk and saved until next month,
when there may be more room for It
When we get our fashions from month
II or bimonthly magazines they come
TO Us tEo or three weeks late. Because
Il takes at best several weeks for q
magazine to be got together and put
through the press.
But the woman who wishes to be really
up-to-date, the dressmEker who prides
herself on being q little ahead Of her
competitors, the merchants and importers
who have to keep abreast Of the fashions
mot two or three weeks behind them
know that fashion news to be Of value
must be really news Last weeks fash
Ions are no more helpful to these people
than last weeks weather reports or last
Feek's sporting news.
For instance, about . month ago red
hats first found favor with women of
fashion and they are still very accept
able among women Of good taste, The
woman who regards fashion as really
news wanted to have that information
about the vogue Of red hats when it first
started. II she were going to buy = red
hat she wanted to be one of the first
Of her wardrobe around that red hat.
And now we hear from New York that
red and brown is the latest color scheme
in that city and Washington women of
fashion are also donninG that interesting
combination OF the seasons most highly
favored colors. But it is much better
to know about red and brown this week
than next week or a month from now.
The merchants and importers always
realize the news value Of fashions. For
to them it is a serious matter-a matter
of profit or Ioss-that their stock should
a8sys be in the vanguard Of fashion.
For this reason they are willing to keep
representatives in the fashion centers,
to keep in touch in every way with the
latest whims of fashion. And there is
no hold over" with the merchants and
importers. They. unlike the old-fashion-
ed newspaper editor, present the fash
ions while they are still hot. They don't
put them in q cubbyhole for next week
or next menth when there will be more
room In their stores to show them.
For this reason the shops Of Washing
ton are among the best sources to go to
for the real fashion news. It is there
that the first intimation of changing fads
and fancies is to be seen. Hence It is
that the Woman's Herald has decided to
report the new things seen in the shops
from time to time. And hence also it
is that the Woman's Herald is to have
three times a week fashion letter from
New York written especially for us by
our correspondent in that city.
The Washington herald., 1914-11-11
Is Your Oven Cleanf

One cannot emphasize too strongly the
Importance OF having a clean oven for
baking. II a smoky taste is detected in
the food that is baked. II is very sure
to be due to the oven not being clean.
The oven needs to be cleaned frequently
although this is a part of the work that
many housekeepers neglect The food
one eats should be cooked in the best and
cleanest atmosphere, from the stirring-up
process to the baking.
The stove kept well cleaned will wear
much longer and give better service
Therefore, from an economical stand
point alone 1t is better to keep every
part Of 1t as clean as possible. The best
way to wash a gas stove is to light the
burners and heat the top and the oven
then wash thoroughly with warm water
with q little washing soda dissolved in
It. II one desires, the stove may then
be creased with oil or any fat. This is
put on with a cloth and only as much
Is used as will be absorbed and not leave
the stove greasy. II this is rubbed on
the inside of the oven 1t will be an aId
in preventing rust, but to much grease
should not be used or 1t will smoke.
The Washington herald., 1914-11-11
College Girls Shoes,

Comfort. character and common sense
are alike features of the autumn styles in
footgear for the young girl The popu-
Iarity of the Boy Scout shoe" among
college girls, especially at Vassar, has
led to a demand for these shoes for the
schoolgirl in the cities, and while they
are not particularly pretty, lacing as they
the boot near the knee, they are essen
TALLY practical and wear like iron, which
recommends them to mothers, while girls
naturally want them because all the
girls are wearing them"
Second in popularity with these shoes
for rough wear are the high, heavy, rain
proof boots, which are masculine in
shape, but warm and comfortable, and
particularly good for the girl who Is
delicate and who catches cold easily,
since they eliminate possibilities Of wet
feet.
For more elaborate occasions there are
cloth-topped button boots with low heels
and a slightly rounded toe, and very
smart tan boots which have by the way,
not only a rubber heel, but q rubber
sole. They are, in fact, winter editions
of the tan oxford. with its rubber sole
that was SO popular during the sum-
mer.
Almost any shoe may have the rubber
sole and heel put on it, but some Of the
new boots for young girls have the rub
Der sole without any leather sole under
1t, making the shoe exceptionally soft
and flexible.
Low heels are seen on all the shoes for
girls of any age, from five to twenty-five
and, in fact, it will not be a season Of
ultra high heels. The girls themselves
like the low heels best, and the dancing
pumps, the slippers for indoor wear, and
the street boots, are alike made with SEN
sible heels, fairly short vamps and q
round or more or less pointed toe, ac-
cording to the type Of the footgear.
The young girls nowadays are as much
given to silk stockings as their older sis
tiers, and especially for them are the new
extra heavy weave stockings with a deep
garter top and REINFORCED heels running
to a point in the back, which wear far
halter
The Washington herald., 1914-11-11
HOROSc0PE.
-Ths stars incline. but DO n,s oompsl
wednesday. Hsv.nser II. 1saA

wednesday. HSvenBer II. 1914
This 10 q day Of mingled good and m
planetary Influences. for astrolosy nnds
that Mercury 10 In an aspect strongly
benefc while Mars n adverse.
The rule Is suspicious for the signing
Of contracts and for diplomatic nsso-
tiations.
There IL . sway that q held to Be
promising for literary work Of the best
standard. A woman win gain fame By
aTbook Of nction that deals with future
world problems. the seers declare.
Trouble over the breaking Of pacts
between nations Is foreshadowed. Allies
viii disagree, IL Is predicted.
Mars gives warning Of desperate strife
that will be continued until nations are
almost wiped out. It Is prognosticated
that the war will be prolonged In Guar
ters at FIRST not much involved In the
world upheavaL
The planet that presages conflicts today
makes menace against intoxication, reck-
less speech and quarrels OF every sort
London should benefit before the end
Of the month by Jupiter's transit OF the
meridinal degree Of the citys horo-
scope.
Warning IS given that frugaIfty and
economy should be practiced by persons
in every walk of live. The stars indi-
cate that self-sacrifce and brotheriy love
will be demanded by the world. Evil
will befaI those who fail to heed the
call OF universal brotherhood, the ssers
declare.
Residents Of Calcutta have q sinister
sign that foreshadows some sort Of .
panic.
Dancing again comes under influences
that will tend to diminish interest in
the amusement that has claimed much
attention FTiYolIties OF every sort VIII
become less popular, the seers declare,
but the new year will be rather favorable
for public amusements-
College sports are subject to . pros
porous direction. but this Is not q lucky
day OF feats Of physical strength
Persons whose birthdate II Is should
beware Of law suits ana business dis
agreements. The year viii not be salts
factory in q financial way.
Children born on this day probably
win be high-tempered, but endowed with
strong wills that make them perseryering
(CopshEht. Dl4)
The Washington herald., 1914-11-11
House
wives
Daily
Economy
Calendar
SOME BREAKFAST RECIPES.
seaIIoped Ham.

seaIIoDed Ham.
Chop two hard-boiled eggs. Then two
thirds Of cupful Of finely chopped ham.
Roll cracker crumbs or very stale
bread. and Of this you should have
about the same quantity as you have
ham Mix the crumbs with three table,
spoonsful Of melted butter. Sprinkle the
bottom Of q buttered baking dish with
half the crumbs. cover with . layer Of
half the eggs. . little white sauce and
half the ham; repeat. and then cover
in the oven and bake until quite brown.
A good recipe for making q white sauce,
which, by the way, can be used for many
things, is as follows: Put three table,
spoonfuls Of butter In q saucepan. and
stir until melted and bubbllng: then add
the same amount Of fiour-three tahi
spoonfuls-and stir until well blended.
Stir constantly and add to II one and
q half cupfuls OF scalded milk. Season
to taste; let It come to . boil
Bread saVOry.
For five persons have ready two table,
spoonfuls Of butter, half an onion, a cup
OF dry bread cut In din, i've fresh eggs
and salt and pepper TO taste. Melt the
butter IN q skillet, slice the onion very
thin and brown lightly In the butter.
<aOu "cnbke Until y nknI
brown, then cover and allow bread, onion
and butter to simmer together fifteen
minutes Beat the eggs, yolks and whites
together. stir lightly into the mixture in
the pan, toss with q fork. add pepper
and salt. and when the eggs are set
serve at once, very hot. II you prefer
the diced bread crisp instead of soft.
do not simmer, but fry to a golden
brown and add the eggs at once.
Corn Cake.
Two eggs, half cup butter (smalD. half
cup Of sugar. one cup sweet milk. one
cup -four, one cup corn meal, two tea
spoons OF salt. Beat the eggs very light,
add the sugar and the milk, sift the
-four and meal (the latter should be q
fine yellow meaD together with salt and
baking powder. Put the butter to melt.
not brown. on the stove, mix the other
ingredients. beating briskly. and when
the butter reaches the boiling point. add
that, stir well. pour into q buttered
baking dish. stoneware preferred, and
bake in a moderately fast oven until
golden brown
The Editor will be very glad to publish
any recipes or household discoveries Of
readers who care to donate them to this
department: and all letters will be
promptly answered In this column.
(Cop5right, lgN)
The Washington herald., 1914-11-11
Household Suggestions.

When you want to make tomato sauce
in haste use a can OF tomato SOUP
thinned out by the addition Of just enough
water to rinse out the can. Heat II
and serve IT with meat croquettes in place
of taking the trouble to make the sauce.
It is a time saver and usually tastes
better than the hastily made tomato
sauce.
In baking fruit cake steam the cake
for part of the time which you would
ordinarily bake it, and bake it Just Ions
enough to brown. That IL to say, IL you
would usually bake It three hours, try
steamIng 1t for two hours and baking it
one. Steam the cake by placing an in
verted pan in a steamer, being careful.
Of course, not to allow the water to get
into the cake dough. This makes a cake
more moist and less likely to burn than
when baked all the time. The steaming
thoroughly cooks II.
For scrambled eggs allow a tablespoon
full OF milk to an egg and beat it with
the yolk. Beat whites separately, very
stiff, and Just mix slightly with the
yolks and milk. Season and scramble
in buttered pan. This makes a dish that
Is much lighter and more digestible as
well as one that Is more palatable than
the old-fashioned scrambled eggs.
Fry out a little suet and brown in q
skillet the pieces Of beef for A. stew
The Washington herald., 1914-11-11
Egg sauce for Fish.

Cod is one Of the cheapest fishes for
boiling purposes, but served with a
properly made sauce it becomes a real
delicacy. Melt one tablespoonful Of
butter in a saucepan. but do not allow
1t to brown. Add one tablespoonful OF
-four and stir, until smooth, flavor with
half teaspoonful OF salt and one-fourth
teaspoonful of white pepper. Have
ready one cup of hot milk, add this
gradually, stir until it reaches the con-
sistency Of thick cream, then simmer
very gently without stirring for three
minutes. Add two hard-boiled eggs,
chopped or diced, and. just - you re-
move from FIRE, one teaspoonful OF
lemon juice and a tablespoonful of
chopped parsley. Do not allow 1t to
boil after you add the lemon juice, and
drain the fish absolutely dry before
pouring the sauce over It otherwise
your sauce WIN become watery.
The Washington herald., 1914-11-11
Manila Poached Egg.

Fry some bits Of bacon in a pan,
then add a couple Of peppers, having
carefully taken out the seeds before
cutting them into strips. When these
begin to brown, slice on the top cou-
pie of tomatoes. When these are al
most cooked. break on the top three
eggs as If for poaching. with salt and
manner to taste. Don't stir or break
them. When these are cOoked-and
the whole process will only take from
ten to fifteen minutes-serve from the
pan or the chatting dish without break
ing the eggs. This Is a capital dish for
luncheon.
The Washington herald., 1914-11-11
Stuffed with Ham.

Boil half a dozen eggs hard. Remove
the shells and cut the eggs crosswtse in
two. Slice on a piece from each end to
make them stand firmly. Remove he
yoII0s and mix with them a little chopped
ham. Fill the whites with this mixture,
heaping II up cone shaped. Put the stuffed
halves on a fiat dish and pour over them
this dressing Beat two egg yolks with half
a teaspoonful of mustard, half tea
spoonful of salt and twelve tablespoon
fuls of salad oil added slowly Thin as
1t is necessary with wine vinegar.
The Washington herald., 1914-11-11
For an Invalid.

For an invalid, try cooking an egg
in this way: Butter the inside Of cup
and beat an egg white sti1- Put 1t in
the cup and make a hole for the egg
yolk in it. Put the cup, after the yolk
is in place, in saucepan OF ooaling
water and pOach until the egg IS Just
firm- Put a plate or a piece Of toast
over the cup and turn the eggs out on
il. Garnish with = bit Of chopped
parsley.
The Washington herald., 1914-11-11

and see IL you do not think that this
makes a better stew than when you be-
gin by simply boiling the meat The
point is that by soaring first you keep
In all the juices of the meat
When kimono nightgowns give out at
the shoulders and upper part, cut on
the good lower part slightly above the
waist line and gather the upper edges
SO that 1t draws up closely and use the
remainder as a cover for coats, waists
etc, which are hanging on coat hangers
The Washington herald., 1914-11-11
For the November Bride.

It is rather surprising in the new we'd
ding gowns to see what a small quantity
of white satin is requisitioned. Gowns of
white satin, they are still called, but
what with the shortening OF skirts, the
curtailing of trains, and the introduction
Of much tulle and lace the time-honored
bridal satin has little chance to expand.
The fashionable bridesmaid sometimes
carries a nower-laden cane in lieu of
the usual bouquet Of flowers.
The Washington herald., 1914-11-11
HOW TO SERVE EGGS.
Economy Eggs.

The foundation of this dish is cold
boiled potatoes. Select large potatoes
and cut thick slices lengthwise SO you
have the largest oval possible. Have
ready some boiling hot lard or clarified
fat Drop into this the potato ovals and
cook until golden brown. Drain thor
oughly. Arrange on a hot platter with a
rasher or two OF bacon cut thin and
cooked very crisp, on each side Of potato.
Then poach an egg for each person, and
lay this on a slice OF potato with the
rasher of bacon in between. A sprig Of
parsley on one side, and you have a very
tasty service. Be sure your poached
eggs are drained very dry. as the rasher
OF bacon and potato should be very
crisp.