davidaulloa/AmericanStories huggingface dataset:
Evening star., 1914-04-12
Transparent Lingerie.

A BRASSIERE made entirely of embroid-
= cred fiouncing has a V neck, surplice
front. with few bones on each side, and
center front and back, no other waist
being needed under net blouse A short
brassiere has a narrow frilI of lace al
the lower edge, and is cut almost straight
around top and bottom. with fiat shoul-
der straps. and fastens in front.
Camisoles, which are brassieres made
with the little shoulder caps, encircle
the body with tiny frill of net above
not reaching above the arms, with ribbons
over the shoulders. This lace is fastened
to a narrow piece of doubled net, with
beading through which ribbon is run
Very thin lengthwise strips Of embroidery
may form a camisole, with lace three
inches wide across the top. They fasten
on the left side.
Little chemi-vests to be worn next to the
flesh are made of nainsook. crepe, China
silk. lawn, etc, and are "a to - inches
long and without an inch of extra ma
terial. An embroidered scallop on the
edge is the prettiest finish.
Hand embroidered nainsook fiouncng
makes handsome petticoats with lace in
serts. a silk model of a petticoat has
a full-length gusset of silk Jersey al
er's movements. and yet the garment
clings closely to the figure. Tango pet
ticoats are of fine crepe de chine with d
side-plaited ruffle of chiffon beaded with
tiny fiat roses.
Evening star., 1914-04-12
ABOUT ASPARAGUS.

TT may surprise US to learn that this
table luxury is as old as the ancient
Greek civilization. when 1t was given the
name of asparagus it still carries. Indeed.
so well did the Greeks know the arts OF
cultivation that three snoots weighed one
pound, according to a story by an old
Roman writer.
The part of the plant we eat IL the
thickened spring shoot that pops out OF
the round ready to burst forth into leaves
and flowers Just before the stem does
this, however. il is cut off and bundled
to market. The purple tip is really the
bud which would have opened into leaves
and flowers A full-grown asparagus plant
looks like a dainty miniature of the larch
tree with its bright green feathery leaves.
which are used by the florists instead of
ferns for decorating bouquets. and with
its pretty yellow bell flowers, which later
become round bright red berries. These
berries contain the seed for future plants,
which are usually propagated in that way.
There are two varieties used CONNER
cially What is called the green variety.
the better tasting and sweeter, and the
red variety, which the growers prefer be-
ca use il looks much more ornamental and
finer although II lacks the excellence OF
taste of the other. Asparagus must be
grown in richly manured soil for rapid
growth, though it originated on the bar
rem sea coasts of Europe, where the only
fertilizer is the dying seaweed washed
up by the water.
Outside of large cities and comfortable
purses this delicate vegetable. which has
no claim to being nourishlng, is practical
ly unknown, and this accounts for the
mistakes of our country cousins when
they first meet 1t in the restaurants.
Evening star., 1914-04-12
Short Cuts for H0us@k@@p@rs

lunch, bake an egg in a tomato. Cut
off the top of the tomato, scoop out the
inside and drop the egg into the cup
thus formed, Bake in hot oven and
serve on hot buttered toast. Place to-
matoes into a thin cloth sack and dip
them into scalding water if desirous OF
peeling them. This is better than let
ting them stand in the hot water.
Wash some beets. put them in baking
pan and bake until tender. Remove the
skins, put them in a dish and pour over
them dressing made by melting two
tabiespoonfuls of butter in a saucepan,
stirring into it two tablespoonfuls of
flour and then adding one cup of vinegar
and cooking until it becomes smooth
sauce. Add salt and pepper.
Take some radishes and cut them into
slices about one-half an inch in thick
ness. Place these in a stewpan with
salted water and boil them for about
ten minutes. Then place them in a fry
ing pan in which a good-sized piece OF
butter has been melted. Add pepper
salt and teaspoonful of sugar, and lei
the radishes simmer until tender.
Cucumbers are always safe to eat il
prepared as follows: Pare them; on the
lengthwtse and you will see white
pithy stripe; this is the poison of 4
cucumber; cut it out and place the GU
cunlbers in an ice box. One-half al
, hour before serving slice them thin anc
add sliced onions. salt, pepper anc
vinegar. Put in a covered dish and re
| turn to the ice box until ready to serve
A pretty way of serving cucumbers a.
salad is to cut them in lengthwist
strips and place them on lettuce Leaves
with a dressing poured over them.
Young onions are excellent cooked like
asparagus. Leave several inches of the
green tops, boil until tender in slightly
salted water, lay them on strips of but
tered toast and season with salt, peppe,
and butter.
Evening star., 1914-04-12
WHAT HATS sYMBOLIzE
any style is freakish or
wv Il iS iratereStip2. to

WHENEVER any style is freakish OF
w exaggerated, it is interesting to
think of its humble source.
Now perhaps the hats of the present
mode are not freakish and exaggerated
and, for the matter of that. their origin
is not humble. But there are always
those of US who find the prevailing mode.
whatever it is. freakish. And certainly
the original hat was nothing like the
hat of the day.
For the hat. in all races. was SYM
boil of freedom.
That is why men remove their mats
when talking with women. For the
moment they remove their symbol OF
independence. and SO show that they are
at the service Of the women with whom
they talk For the same reason they
remove their hats in churches and in the
presence of persons of state-to snow
that, for the time being, they submit
their personality to the pleasure OF the
power that is higher than they are.
OF course the reason why women
wear their hats in the same situation Is
another story. But perhaps women are
sure enough of their superiority, lhue-
pendence and freedom. anyway, not 10
need 1t symbolized
In Rome the slave was bareheaded
When he became a free man. ne received
the right to wear hat-and ne donneo
a liberty cap. which in the ages since
then has gone through much use as
symbol of revolt and freedom.
The befeathered, over-elaborate hat OF
the moment hardly suggests 1reeuom. u
rather suggests slavishness to fashion
Evening star., 1914-04-12

TT RHAT is your garden hobby
W. You are very lucky If YOU
NM can go in for roses. or tu-
w lips or chrs santhemuns. for
these are costly TO begin with
and require a great deal of tender ard
expert nursing. II you can't be SO lavish
of time and money and want TO have
garden hobby that combines a wealth of
association with usefulness and no lit
tie beauty-plan to have herb garden.
Our grandmothers could name the var-
our herbs-the sweet herbs like laven-
der-the pot herbs like summer savory-
and the various medicinal herbs like
horehound. but we have almost forgotten
them at any rate as herbs growing in
our gardens
Here are some of the seeds you will
want to remember In planting your herb
garden:
Lavender-This is the most fragrant OF
all herbs. The flowers are dried and used
to give fragrance 10 linen chests and
/ bureau drawers.
SageThis can be used fresh and dried
as seasoning for meat sauces.
Summer Savory-This is used in the
same way.
Thyme-It is Indispensable to the French
cook and deserves a more prominent place
in our cooking.
Sweet Marjoram-The tender shoots as
well as the dried leaves are delicious.
Rosemary-This was an old English ia
vorite of sweet aromatic flavor
Horehound-It is a purely medicinal
herb that should be included TO make
the collection complete.
! Hopseed-This is climber and should
be arranged at the end of the garden on
a fence or trellis. OF course we don't
make our own beer or yeast nowadays.
! but the hop plant deserves to survive. II
| is very decorative with cut garden flowers
Fennel-This is almost forgotten now
| adays, but our grandmother realized ITS
| value when boiled In fish sauces. 1t is
a very dainty and toothsome garnish be-
sides.
/ NIl-The seeds of this plant are used
| in pickles and add zest to soups and
| sauces.
| Coriande~This is a dainty garnish
and has flavor very pleasing to some
palates.
Mint-This should be bought in plants.
as 1t is hard to raise from seed Its
value as flavor with lamb or mutton
| is known to every one.
CaraWay-fSeHldrkaplS pfeeey 10 et.ss
little plant that yields seeds for cook
les and is also of medicinal value.
| Borage-This is a plant with many
uses. Its flowers are added to cool
drinks to give them flavor. Its succu-
lent young leaves make a toothsome
salad and boiled rival spInach-and
| every one who raises bees knows its
honey-giving properties
Sweet Basil-This is a very toothsome
| herb and is added to soups. stews and
sauces in small amounts to give them
high flavor single leaf is sometimes
| added to the salad bowl to add Zest
Anise-This is the herb used to season
| some cordials 1t makes an excel
lent garnish, and. if you like its flavor.
| can be added to meat sauces.
Evening star., 1914-04-12
The Kaleidoscope Modes

I ployed in conjunction with plain -colored
materials, when they appear really very
smart although We are already begin
ming to tire of these fancy colors and
arrangements.
It appears somewhat superfuous to say
what is, or what is not, employed as trim
mings Anything may serve the purpose
with the exception of fringes that have
had their day, to lie dormant until their
future revival
Nantes and jackets are gradually
creeping upward. and are made somewhat
, full and caught up in front by the pleats
near the arms and hands, great ruch-
ings of silk or trimmings of ostrich feath-
ers making a delightful and delicate fin
fsh to the afternoon or evening wrap.
The latest fashioned boiero. short in front
and rather long at the back. is the lett
motif of tailormade costumes.
Evening star., 1914-04-12

cover the ears and much of the fore
head, and even sag over the nape of the
neck
To achieve the new coiffure, of course,
the hair is pulled away from the fore
head and ears and nape of the neck SO
that the line of growing hairs shows all
about the head.
OF course, it would be almost impos-
sible to make a wig of hairs pulled away
from the face and ears and neck for
in such a wig the real hair would be
bound to show The coiffure that is just
passing. wherein the hair is well drawn
down over ears and brow. is a charitable
one to those that wear wigs.
Evening star., 1914-04-12
special Correspondence of The Star.

Special Correspondence of The Star.
PARIS, April 3 1914.
TAILORED suits have changed. The
feminine silhouette is becoming
= more and more of the boneless
kind. Spring fashions are more than di-
verse; they are multifarious. because
every house of note land the latter may
now be quoted by hundredsD have their
own especial cachet, SO to speak. and the
signature of the couturier is becoming
as plain as the signature OF painters of
other days. No one could mistake the
mark of Identification of the eighteenth
century artist. while the twentieth CEN
tury couturier has supplanted and ex-
allied the same.
There are historical models and models
reminiscent Of old-time kings and queens
There are Byzantine and Persian
modes, there are charming simple dresses
Of the Louis Philippe period. and others
suggestive of Louis XIV, XVI and the d.
rectoire: there are sleeves of kimono and
Chaldean cut, and toques to correspond;
dresses straight and narrow; others with
diminutive panniers. especially in silken
goods: there are skirts very prettily
raised at the back. with none OF the
bustie business. but suggestive Of
graceful basque; there are skirts with
pannier sides and tablier fronts: there
are skirts with hounces, frilis and fur
bellows; there are skirts with trains or
without. according 20 fancy; there are
skirts draped, and skirts shirred; in fact,
We may just wear anything We please
There is no rule or reason. and If the
face and figure are graceful or pretty
there is really no reason for criticism,
unless good taste is absolutely banned.
The minimum of vestments is the order
of the day, with just a trif1e less for
evening wear. The lightest of fabrics
and the most supple of materials will
again be the grand chic of the coming
season.
Gabardine is the newest material of the
year. 1t is a cross between poplin and
whipcord. and in its charming, up-to-date
colors makes pretty, very pretty, morning
or afternoon costumes, and is excellent
wear. Silk and woolen crepons will be
much employed, with trimmings OF Italian
striped silks. like those worn in festal
aprons by the pretty peasants of the Cam
pagna. and will make very charming
gowns.
Evening star., 1914-04-12

Sometimes it is simple colonial of
patent leather. Again it is bronze kid
cothurn. with crossed ribbons of bronze
laced about the ankles. and high French
heels.
At some of the southern resorts after
noon slippers of metallic brocade have
been worn. These slippers have been
made with deep V-shaped cut on each
side of the instep-a cut that extended
quite to the sole of the shoe and showed
the stocking.
OF course, with such shoes-with all
afternoon and evening shoes, in fact
Evening star., 1914-04-12

elaborate and as rich as they can be
made.
are all used for evening wear. Sometimes
the slipper is white. sometimes it matches
the frock with which it is worn and
sometimes it is black. The black slipper,
with black ribbons to strap about the
ankle and over the instep, is worn with
white stockings with some Of the new
frocks of white. With those showing
tendencies to ballooning skirts and other
1850 peculiarities this combination Of
black slipper and white stocking is de-
lightful.
Evening star., 1914-04-12
Dance Invitations.

CORRESPONDENT cards-two dozen
- of them-headed with a row OF
tiny silhouetted figures in black. all
dancing the latest steps of the modern
dances, cost 10 cents with envelops to
60 with them. The edges of the cards
are touched with red. They are charm
ing cards to write dance invitations on.
Evening star., 1914-04-12

much attention is paid to the stocking.
White silk stockings are worn a good
deal with colored slippers And stock
ings embroidered with silk or colored
beads. painted with flowers. or incrusted
with lace medallions. are worn.
The slipper cut low over the instep,
with an ornamental strap that closes
with fancy buckle or ornament of bril-
liauts at one side, is favorite.
After dark the foot takes upon itself
added grandeur Evening slippers are as
Evening star., 1914-04-12

rose. lavender that is the color of dried
violet petals-these colors are seen now.
And, because they are not SO vivid, they
do not interfere so decidedly with the
color scheme that nature has worked
out.
1t is rather remarkable that the wig
makers have taken little cognizance of
the new coiffure.
Most of the wigs are made SO that they
Evening star., 1914-04-12

be sure of the effects Even nature does
not always do this work well. Some goio-
en- n-haired beauties have looked quite
faded when their hair turned gray.
Imagine, then, says the artist. the au-
dacity Of the wig maker in putting
yellow wig on a red-haired woman, or
red wig on one with black hair! The
color scheme is all wrong.
Perhaps in recognition of this objec-
ton the wig makers are now color1ng
wigs in faded hues-dull lavenders, faded
Evening star., 1914-04-12
COLORED WIG ONLY FANCY OF MOMENT;
PROPERLY WORN I'm HOME AT NIGHT
PROPERLY
.HERE has been a great to do over
colored wigs. Women who are still
wearing their hair in a round POM

"HERE has been a great to do over
colored wigs. Women who are still
wearing their hair in a round POM
padour; women who pay no attention to
the styles in hair dressing, have wondered
vaguely if they. in short order. must buy
wigs to match their various frocks and
suits.
Their fears are groundless. 1t is they,
rather than women of fashion, who do
the worrying. For the woman of fashion
knows that the colored wig is at best a
fancy of the moment. and that it will
never be properly worn any place else
than in the house in the evening.
Rightly considered. the colored wig is
a part of woman's evening dress. 1t
matches the frock with which it is worn,
or il harmonizes with it in such a way
that it brings out the depth and delicacy
of color in the fabric of the gown.
4
A green wig, for instance, was worn by
Russian society woman with brilliant
blue frock. Magenta is worn with orange
and red combinations. Light lavender Is
worn with purple. and voilet is worn
with blue and green.
have been considered harmonious once,
but in this day they are SO considered.
Then there are gold and silver wigs, too.
These are really harmonious with almost
any color. They made an appearance at
a brilliant ball at st. Petersburg not long
ago one of FURNISHED gold was worn
by the wife of the czar's chief aid-de-
camp.
1t is really conceivable that a gold wig
might look well on a naturally fair
L.t -E.1 Cnya MIC h =
look well in place of gray hair.
But from one point of view, at least,
the brilliant wigs can never look well.
That point of view is the artists point
Of view. Any artist you may happen to
know will tell you, if You ask him, that
nature has a fairly good eye for color
Nature makes mistakes. Many of her pro-
ductions are not harmonious wholes. But
she usually Forks out a color scheme to
the finish.
Evening star., 1914-04-12

For late afternoon wear the shoe must
always be one in which its wearer could
dance-theoretically. Whether you dance
or not, this Is the supposition.
So the shoe for late afternoon wear
is almost elaborate as the evening
slipper.
Evening star., 1914-04-12
So Many Good Ways
of Preparing This
Toothsome Dainty
for T able That
Housewife Should
Use All of Them,
From Chicken With
Dumplings to Eric
assoc.

- rARIETY is the spice OF eooAlls
as we'll as of life, and IN noun
W ing is this truer than in the
preparation of chicken for the
bona table. Most housewives
have hut one year-rornd method OIL pre-
narinr chicken-or, ct best. only TWO VI
three. There are some famliles where
the chicken always comes to ire taois
in an ocean of gravy with lslahos oi
d,,,nplfnes There are other homes
where roast chicken never gives way 10
,hs fricassee. and others where the
chicken is invariably fried. All these
are good enough. They are all such
good ways, in fact. that every house
wife ought TO make use of all instead
Of one method.
The French cook knows more possibli-
tiles in chickens in a day than we can
Knows that if the flesh only of the
,hicken is to be used it either should
pe. roasted or boiled-that is. plunged
into boiling water and kept at the BOIL
ing point for ten minutes and tnen al
lowed to cook through at moderate
rate. She knows that if the juice of the
chicken is also to be used 1T should be
s,ewed; that is, it should be started TO
anok in water below the bolllnG point
aud kept there till done.
=
Another trick known to the French
housewife is that you can make the
dark meat of a chicken all white by
soaking it in cold water an hour before
cooking. and that you can make it look
All dark by pouring boiling water over
IL before beginning the cooking. This
eNpedient does not improve the favor of
the bird and is resorted to only in MAX
ing salads or other dishes where the
looks is the all-important thing.
of course. theoretically a chicken
should always be young enough to be
suitable for any style of cooking. but
.t,-tually there is many bird who
passes Il goodly life before he goes to
i.e market. So if there is any doubt
.e ut she age of the chicken, serve it
50 a&see or in casserole.
The fricassee chicken first should he
- into joints and placed in a stewpan.
win two onions cut into parts. little
hrnped parsley. salt and pepper and a
lreZe Of lemon juice. Add a piece of
,'-tier the size Of an egg and pint of
81. ,er- cover closely and stew for an
o' $50 Tine closer the lid the less water
Heeicd for cooking. and this is always
y advantage. When thoroughly cooked
atd it may take more than an hour
strain of the gravy. Place the chicken
u a platter and carefully beat into the
-ravy d cup of cream and the yolks of
too eggs. Heat the gravy, being sure
not TO boil it. and pour it over the
cream and eggs. thicken the gravy with
Evening star., 1914-04-12

These shoes are both high and low
For afternoon wear the oxford tie, al
ways beloved of many women, is often
seen. And this tie boasts an upper, oft
entimes, in fabric of bright color
Evening star., 1914-04-12

She furnishes a blond person with blond
hair, and in that blond persons skin the
artist finds much yellow.
In the person with red hair, the por-
trait finds red the predominating color.
rhe black-haired person has dark shades
and streaks in his skin.
1t is only nature that can superimpose
a wig of another color on blond and
Evening star., 1914-04-12

Stripes and tartans are fighting It out
for supremacy, but they are only em-
Evening star., 1914-04-12
Good Substitute for
One of Flowers,
Most of Which Are
Too Costly to Begin
With and Require
Great Deal of Tender
and Expert Nursing
to Get Good Re-
suits. L. s$a

%RP 1HAT is your garden hobby
You are very lucky If YOU
AAk can go in for roses. or tu-
w lips or chry santhemuns. for
these are costly TO begin with
Evening star., 1914-04-12

r 1ARIETY is the spice OF eooNihs
as we'll as of life, and IN noti'-
W ing is this truer than in the
preparation of chicken Tor the
home table. Most housewives
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1914-03-27
Delivering Meat by Flying Boat.

SO one morning recently a grocery
house discovered they needed hams
and bacon and wired for a shipment
to be sent quickly from Tampa, a
case of each. At I1:04 a Benoist
airboat left Tampa for st. Peters
burg with the shipment. AT 11:25 the
two cases were received. beating the
telegram sent on their departure by
forty minutes. l.. c. Heffner had the
hams and bacon he wanted for an
order long before the boy with the
message, on a fast finish, darted in
with the telegram.
Here is a new era begun in
America by the use of the flying
boat" said the sales manager Of
Swift & Company. over in Borneo
we figure on deliveries to the interior
by oxcart that barely crawls; in other
parts OF the world our reports show
elephants. camels. horses, burros.
dogs. runners. stage and caravan are
used for delivering our exports. but
here in America we have significant
glimpse at the future in this exploit
OF an airboat. Aviation has taken
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1914-03-27

Chicago. March 27.-By airboat is
the last word in deliveries in Amer
lea of clearinghouse products, although
in foreign lands and remote corners
Of the globe some mighty odd convey
ances are used. From OK carts in
India TO motor trucks in England;
from camels in Arabia TO canal boats
IN Holland; from burro back in the
Andes 10 dogs in the Arctic; from
water buffalo in the Philippines TO
gondola in Venice. most everything
known to man has been used at one
time or another to put the product
OF the packers into mouths of a hun
dred nations.
Now the airboat is doing IT, The
hurry-up transporting reported by
Swift & Co. branch house in Tampa.
Fla, 10 the sales headquarters sets
new record for speed, but also open
ed up a new epoch IN the steps from
the primitive. by which the meat prod
ucts OF America are sent 10 their ulu-
mate consumers. white. black. brown
and red.
Down at st. Petersburg Fla. AZ