davidaulloa/AmericanStories huggingface dataset:
Evening star., 1914-11-10
> TODAY,S HOUSEHOLD AFFAIRS.
By Mary Lee.

is always better when made from yes
! terday's bread and to make good toast
is no mean art Ruttered toast, which
! makes very good luncheon dish. is
made from slightly stale bread. Heat
a dish and stand it over hot water:
toast several evenly sliced pieces of
bread and spread them generously With
slightly softened butter. Sprinkle with
salt: place them in the hot dish and
stand for q minute or two in Il hot
oven: serve in a covered dish.
Milk toast is delicious when properly
| made. but it is so simple that people
are apt to make it carelessly. Here is
a recipe that. faithfully followed.
makes perfect milk toast. Make dry
toast. spread With butter and sprinkle
with salt. Place it in the dish in which
1t is to lie served Pour over it Il little
boiling water; cover and place in the
oven for u few minutes to steam.
Put into Il saucepan one tcaspoonful
of butter. When it bubbles stir in a
teaspoonful Of -four and let it cook
without coloring. Add slowly. stirring
all the time. one cupful Of milk. Cook
until slightly thickened. and add a salt
spoonful of salt. Pour this thickened
milk over the softened toast just be
fore serving
Fried bread, to serve with bacon.
meat dishes. etc. is made with stale
bread cut into squares. triangles OF
rounds fried in fat, butter or drippings
Heat the fat in = frying pan until ii
smokes: then put in the bread and fry
to a golden brown color. Drain on
paper and serve very hot.
stale bread as crumbs or soaked in
milk, custard Or stock, may be used in
the making OF many sweet puddings.
such as bread and butter pudding. apple
Betty, plum pudding. cheese pudding.
etc.
Here is a very good recipe for a
cheese pudding made with crumbs:
One-half pint Of milk. three ounces of
bread crumbs, one or two eggs, one
ounce butter. two ounces dry cheese.
seasoning. Melt the butter in the milk
and pour it warm over the crumbs
Stir in the cheese, seasoned with mus
tard. pepper and salt and the beaten
yolk of eggs Whisk the whites to "a
stin froth and fold them in carefully.
Pour into a huttered tin and bake for
twenty or thirty minutes. Serve at
once.
Evening star., 1914-11-10

if the acme of perfection must surely
have been reached this year, but doubt
less next year will bring forth even
better things.
The craze for combining different
skins is manifest. and as an example
there is the illustrated, muff and neck
piece, made up in white fox and skunk
"a most striking combination. The
neckpiece is shaped to lie fiat around
the shoulders, and is not much longer
than bust length. Bands of skunk en-
circle the width about nine inches from
the ends. and on the left side two tails
are added.
The muff is compromise between
the barrel and pillow shapes. It's OPEN
ings are encircled with skunk and fin
ished with d couple of tails at the
front. White satin putting is added to
fill in the space to wrist size.
The same set has been shown in chin
chilla and skunk, and in mink with
ermine bandings.
Evening star., 1914-11-10
MARYLAND STOMACH VICTIM SAYS
THAT FIRST DOSE CONVINCED HIM

vinces-no long treatment. It is
remedy with Il wonderful record.
Mayr's Wonderful Stomach Rem
edy clears the digestive tract of
mucoid accretiohs ,. and removes
poisonous matter. 1t brings quick
relief to sufferers from stomach.
liver and bowel ailments. Many de-
clare it has saved them from dan
gerous operations; many are sure
that it has saved their lives.
We want all people who have
chronic stomach trouble or constipa-
tion, no matter of how long stand
ing. to try one dose of Mayr's Won
derful Stomach Remedy-one dose
will convince you. This is the medi-
cine SO many of our people have
been taking with surprising results
The most thorough system cleanser
ach Remedy is now sold here bv
James O'Donnell and druggists
everywhere.
Evening star., 1914-11-10
inexpensive Meat Dishes.

Braising is an excellent way of cook
ing rather tough meats, as the long.
slow cooking softens the meat and yet
all the nourlshment is preserved in the
gravy. A fowl that is tough should al
ways be cooked in this way. Take a
casserole Just large enough to hold the
fowl. Cover the bottom with slices of
fat bacon, add thick slices of onion,
carrots and turnips. and put in the
fowl. Cover the dish and let it cook
on the top of the stove for fifteen min
utes. Then add a pint of hot water.
Place in the oven. Let it simmer an
hour or longer, according to the age
and size of the fowl. Two hours will
be needed for an old bird. Dish the
bird Put the vegetables around the
dish and pour over it gravy made
from the stock
Kidneys, which may be bought for l,
or cents apiece never more, even in
the city, make cheap and delicious
supper, luncheon or breakfast dish
either Erilled or stcwed. To stew the
kidneys scald. skin and cut them in
halves. take out the small hard pieces
and rub IN seasoned flour. Heat little
dripping in small casserole. put in the
kidneys and fry them brown. Take
them OUT and keep warm on plate
Chop small onion. fry in the casserole
oHtii III o"il stuu !: llCtle ana
brown. Add a teaspoouful of sharp
sauce and one of tomato sauce or cat
sup. Pour in slowly as much water as
required. stirring to keep smooth. Re
turn the Kidneys to the pan and simmer
for about an hour. Skim off any scum.
and flavor with sherry. Kidneys that
are left over from a supper dish are
very good haShed and served on toast
for breakfast. They should be re-
warmed with a brown gravy.
IA lad ~,
their own fat or they may be scalded
skinned and split and brushed with oil.
They should be served on toast. either
well seasoned or with a devil sauce.
Veal and ham pie. very popular and
inexpensive dish, is made as follows:
One pound veal outlet. four ounces
bacon or ham, two hard-boiled eggs,
pastry. seasoned flour and mushrooms.
Make seasoned flour by mixing one
tablespoonful of -four. one teaspoonful
of salt, one-half teaspoonful of pepper:
add a little grated rind OF a lemon and
a pinch of cayenne. Cut the meat into
medium pieces. rub in the flour and put
into a deep pie or baking dish. Peel
the mushrooms and put them in the
dish. Pour in enough water to three
quarters fill the dish. and cover the top
of the dish over with pie crust. Make
a hole in the center of the pastry. Put
it into the oven and bake for an hour
Uses for Stale Bread.
Not a crust of stale bread should be
thrown away, for it is not only useful
for the crumbs which every house
keeper keeps on hand to use in frying
and scalloping, but may be used i'll
countless other ways. Toast. of course,
Evening star., 1914-11-10
How to
Dry-Clean
Neckties

Neck,ics seldom get chance to wear
out. They become soiled and spotted
and then you throw them away. An
expense sending them TO the dry
cleaners. Simplest thing in the world
to dry-clean them yourself.
Brush 4 solution Of Putnam Dry-Clean-r and ra'r-
line the tics with s;.H hrash OF whisk broom
rinse and brush In clear gasoline.
That's ali-Costs practically nothing and neck,ies
rade good as new again. Putnam Dry Cleaner
has a hundred other valuable uses WIN clean laoe..
silks ribbons, woocn goods. curtains, f-Ts, etc. Can
not harm the most delicate fabrics SAVES seven
cighths of the dry cleaners charges.
Your Drussist carries Putnam Dry -Cieaner-
2sc and SOC bottles, II he can't supply you,
III send you bottle, pos;pAll, for 25e. s
MONROE DRUG CO, QUINCY. lit
Makers of Putnam EG4eEeSs Dyes.
Evening star., 1914-11-10
Flaxseed Cough Drops.

Put a teaspoonful OF whole flaXseed
in an agate or porcela in-lined kettle
and pour Il teacupcul of boiling water
over it. Into another kettle put a tea
cupful of slippery elm. broken into
small bits, and cover it with boiling
water. Let them stand and steep for
three hours, and then pour into a
cheesecloth and strain into an earthen-
ware pan. Add a pound of sugar to
the liquid and boil over a slow fire for
fifteen minutes. Then add a table
spoonful of lemon juice and boil until
the candy hardens when tested by
dropping in cold water. Pour out upon
buttered plates and mark into squares
while it is cooling.
Evening star., 1914-11-10
BY ANNE RITTENHoUSE.

Special Correspondence of The Star.
NEW YORK, November 9.-It is
passing strange how long it takes. some
fashions to get over the footlights, in
theatrical slang. y year ago last Au-
gust a certain designer exploited n
wonderfully embroidered velvet coat
with a six-yard hem, and it was con-
sidered as n caprice on his part not to
he taken seriously by those who were
buying clothes for the American mar
ket.
4 year ago last February a certain
designer. woman this time, showed
long-waisted coats with full ripping
peplums that reached to the knees. and
this fashion was considered 4 caprice,
and the buyers would have none of 1t.
Today the topcoat with the siN-yard
hem and the suit coat are both in fash
ion. Women are accepting both with
more alacrity than they have accepted
the full skirt which is still in allegiance
The only serious objection to the Two
styles of coat is that they put all the
Evening star., 1914-11-10
AMERICAN FASHIONS.
BY LILLIAN E. YOUNG.

Last season, when lovely furs were
being made unlovely with startling dyes,
one certainly had a mental picture of
the original owners of those furs
turning over in their graves, for
could they have seen their once cher
ished skins dyed absurdly blue. green
or yellow it must have been alarming
and disconcerting, to say the least.
The fever for abnormal colors has sub
sided. and the only traces of it's brief
existence will find evidence in last
seasons leftovers.
Handsome furs are luxury, and per-
haps that is why they are more beau
tifully made each season. 1t seems as
Evening star., 1914-11-10
YOUR HAIR NEEDS
PARTISAN sage
1t Quickly Removes Dandruff,
Stops Falling Hair and
-~ Scalp Itch.

Jnat because your hair is full of dan
drrh. thin. s:reaky. dull and never will
d. up to look pretty. do not think IL
must be so. Beautiful hair. thick fluffy,
lustrous and absolutely free from dan
druff. Is only Il u.,tter Of care. Hair is
like a plantit ue~ds attention TO make
II grow strong and beautiful.
Partisan Sage Is one Of the most help
ful and Iuvi2oratinr tonics known Just
one application steps itching head re-
moves every trace OF dandrufY cleanses
the hair and scalp of all dust and excess
oil. II goes right 70 the hair roots. stim-
ulating them and furnishing the nOurish-
ment that Is needed-thc hair becomes
soft, fluffy, abundant and radiant with
life.
Parisian Sage not only saves the hair
and stimulates it to grow long and heavy,
but gives it an Incompatible gloss and
beauty.
Get bottle from Jas. oDonnell, or
any drug or toilet counter. It's not ex-
penslve and you cannot be disappointed
with this delicately perfumed and help
ful tonic, for even the first application
VIII give the hair beauty and charm.
Evening star., 1914-11-10
WHAT GIRLS MAY DO.
BY JESSIE ROBERTS
B1 JESSIE ROBEltIS.
Some Advice for Would-Be Nurses.

Some Advice for Would-Be Nurses.
A number of letters have come to me
from young women wishing to enter
the profession of nursing, asking for
an outline of the qualifications neces-
sary, with other information. SO I will
print here a few rules for the would
be nurse.
In the first place. 1 hear on good
authority that there is a big demand
and growing one for the trained
nurse.
A good. careful home training is
your best foundation. That will help
you, by your knowledge of cooking, in
passing the examinations in dietetics
| and in neatness, an essential. A well
| ordered ward is the sign of a good
housekeeping training.
Nurses are not born. they are made
by careful training. But you must not
dislike sickness, sicken at the sight of
blood, or suffer from nerves in the
presence of suffering. A sensitive"
nurse is a failure.
The work is hard. You must be pre-
pared for twelve hours on duty out of
the twenty-four.
After choosing your hospital. and it
is better to train in one near home,
unless special work is to be done,
Wncn you CdH get pTopcT duui eSSco
from your doctor. write to the super
intendent of nurses for information
blank. Each hospital has its own list
of requirements. Then go to see the
superintendent. Be sure your dress is
neat and of the quietest mode. You
may pay as much as you care to for
your suit. but let it be entirely plain,
with a crisp, plain shirt waist. Fuss
and feathers are not tolerated.
A high school training is not de-
manded, but all the education you can
get before starting will count on your
side.
A high sense of honor is part of the
nurses makeup. She must be willing
to admit, to confess. mistake in
stantly, at no matter what personal
cost. She must tell the truth un-
finchingly. She must mind her own
business.
Her three watchwords were long ago
proclaimed by Florence Nightingale.
They are purity, loyalty and devotion
Evening star., 1914-11-10
SEAS0NABLE RECIPES.

CORN FRITTERS.-Stew one can of
corn. strain off the juice and press the
Kernels through a colander. To this
meat add one-half pint of milk, one
level teaspoonful of salt and a salt
spoonful of pepper. Add the yolks of
three eggs and one pint of pastry flour
slfted with rounding teaspoonful of
baking powder. Mix thoroughly and
fold in the beaten whites of the eggs.
Drop by spoonfu1s into extremely hot
fat and when sufficiently drained, serve
with maple sirup.
FRENCH HASH.-Wash a calfs heart
through several waters and cover with
boiling water. Cook for three hours
until tender When done chop very
fine and add a pint of liquor in which
it was cooked. Place on the fire and
stir until it boils, when it should be
seasoned with a teaspoonful of kitchen
bouquet, teaspoonful of salt and a
dash of pepper. Cook on the back of
the stove for twenty minutes. Toast
small squares of bread and heap the
hash on these. Thicker the remaining
gravy with one tablespoonful of flour
and add one tablespoonful of butter.
Pour over the toast and on top of it
all lay a poached egg.
6AhED PUMPklN.-Cut large
gourd in half and remove the seeds
from one side, leaving the. other for
some future use. Lay in NJ pan. skin
side down. and bake for three-quarters
of an hour. Care should he taken that
the oven is not hot enough to discolor
the skin. Cut in small pieces and
serve with butter, salt and pepper.
This dish is especially delicious when
the pumpkin has been picked fresh
from the garden
SWEET POTATOES BAKED IN
STOCh.-Prepare half q dozen large
sweet potatoes of equal size by par
holllng them for twenty minutes. Peel
them carefully and cut directly in
halves. Place the pieces thus obtained
IN shallow baking pan and sprinkle
with salt, celery salt, white pepper and
very little allspice. Pour into the pan
cupful of rich soup stock and bake in
quick oven. Basic frequently until
tender and slightly Drowned These are
especially nice served with baked fish.
ON TOAST.-For luncheon dish
sweet potatoes are served on toast.
Cook until tender three large sweet
potatoes. Remove the skins and pass
through vegetable sieve. Season with
a pinch of salt. little cayenne pepper,
the grated yolk of one hard boiled egg.
one tablespoonful of melted butter and
half a cupful of grated cheese. Spread
on rounds of buttered toast and brown
in a hot oven. Serve with sliced lemon.
Evening star., 1914-11-10
THE DAILY MENU.
BREAKFAST.

BREAKFAST
Oranges Cereal
Kidney Stew Potato Cakes
Coffee
LUNCHEON.
Macaroni, Baked With Cheese
Baked Stuffed Tomatoes
Gingerbread Tea
DINNER
Vegetable Soup
Meat Loaf Baked Potatoes
Stewed Onions
Picked Beets
Apple Pudding Cqffee
Evening star., 1914-11-10
F. E. Reeder of Helena Thinks
Mayr's Remedy Is Worth
Weight in Gold.

f. L. Reeder of Helena. Md. took
Mayr's Wonderful Stomach Remedy
for disorders of the digestive tract
He had tried many remedies and
was skeptical. The very first dose
of this treatment convinced him.
The results were astonishing. Mr..
Reeder wrote:
Your remedy has helped me Won
derfully. l have told lot of people
about your medicine and how 1t has
helped me. It is worth its weight
in gold. 1 will never be without it
in my home"
Letters like that come by the
thousands. This remedy is known
everywhere. The first dose con-
Evening star., 1914-11-10
To Waterproof Suit Cases.

Suit cases and handbags of straw mat
ting or similar material can be made
waterproof and improved in appearance
and usefulness by giving them a coat
of cheap wagon varnish. This causes
them to shed water. and should be done
once a year. A good wefting usually
spoils the unvarnished mating cases.
Evening star., 1914-11-10
Persimmon Pudding.

Wash a quart of persimmons through
colander with quart of milk and
scant teaspoonful of soda. Add two
beaten eggs. 4 cup of sugar and
quart of -four. Put a small lump of
butter in the baking dish and bake
three hours.
Evening star., 1914-11-10
Colored Velvet for Coats.

The growing fashion for dark blue
velvet, which has attained immense
proportions since October, has reached
to topcoats that are worn for smart
affairs during the day as well as the
evening. The woman with the average
purse finds that she wants n topcoat
that will serve for all purposes: she
has not the money. nor the inclination,
for TWO or three coats.
Dark blue velvet, or black velvet can
be used for the street if one is walking
or riding to any affair held in the
house. and. throwing it off, shows a
one-piece frock that may be as diaph-
anous as one wishes over the shoulders
and chest.
The sketch shows the best model for
such coat. 1t is of sapphire blue vel
vet with Russian collar and cuffs of
gray fox; on the former is a large rose
Evening star., 1914-11-10

made of the velvet, which is a newer
touch than the addition of the pink
rose or the velvet gardenia.
The hips are outlined with thick blue
cord finished with large velvet but
tons and cord tassels. The lining is of
gray satin. although there is wide
tendency toward pictorial Innings and
those of bright futurist satins
Evening star., 1914-11-10
Concerning the Coat.

Very new is the outer skirt that has
curved edge that dips in front and in
back and is curved high enough on the
sides to show the ankles. In some models
there is no drop skirt; in others a drop
skirt of silk lace or chiffon wells the
ankles.
The long coat models as generally or
dered have fur borders. In some Of the
very new short coats the coat is fittei
just below the bust; added to this Is
rankly ruffied peplum which does not
quite reach the hips.
Broadcloth leads as a smooth tailored
suit fabric for suits and dresses. There
are some new woolens on the cameTs
hair weave. but these are seen only as
yet ON a few imported gowns.
Evening star., 1914-11-10
To Prevent Mold on Books,

During continued damp weather
books often become musty and even
moldy. This can be prevented by plac-
ing few drops of oil of lavender and
Canada balsam in the back corner of
each bookshelf.
Evening star., 1914-11-10
A Laundry Wrinkle.

Place a slice OF lemon with the rind
removed in your boiler of clothes The
result will be clothes beautifully clean
and white without in any way injuring
them.
Evening star., 1914-11-10

Fur always imparts a touch of luxury
to child's coat and if not brought in
close contact with throat or wrists does
not make the youngster susceptible to
colds. This little coat of gray blue Bed
ford cord was trimmed with fur on col
lar and cuff edge, both OF which We're cut
from the coat material. \ wide panel
with invisible closing occupies the front
and crushed girdle of self-tone silk held
In place the slight fullness of sides and
back. Buttons and frogs made from
cords Of the silk trimmed the panel. A
wide -brimmed hat of blue velour trimmed
in white roses and twists of white velvet
crowned the pretty head.
Evening star., 1914-11-10

VET FINISHES THE COLLAR
possible to feel comfortable in any kind
of wrap with a narrow hem. The new
style is the turn-about face from the
old one.
The woman who must be economical
need not sigh and cry in a feeling of
utter discouragement concerning the
clothes she has, because it is quite
possible to attach a full peplum to
other garments provided she can match
the material; in fact. it is not always
necessary to do this, for velvet and
taffeta and faille are made into these
ripping peplums and attached to the
ordinary short coat in waving line
below the waist.
This is not as difficult to do as it
sounds Women have accomplished it
at home with the aid of a seamstress
and found that the result was satis-
factory.
Topcoats Have Slim Bodices.
One of the interesting features about
the new topcoats-in fact, all the coats
is their slimness at the shoulders
and across the back. in startling con-
trast to their great width at knees and
hem.
Every garment shows this tendency.
II is too important phase of fashions
to be overlooked. Much of it is OBJ
tanned by a small armhole cut exactly
at the top of the arm and the high line
at the back of the neck. There is no
bagginess about any garment between
the shoulders and the hips.
There is no curve at the waist line,
as there threatened to be last spring,
but the back and fronts are SO narrow
under the arms that one gets the effect
of a fitted garment. 1t is pretty
line and much more dignified than the
fashion that called for garments fac
ing off the figure.
Evening star., 1914-11-10
The Seasons Blouse.

White crepe de chino is the ma
terial used for numerous blouses Tor
morning wear, the type of which every
, woman needs a plentiful supply. Built
strictly upon the tailored lines, these
blouses are made with high turn-down
collar at the back and deep cuffs of the
material.
\ two-inch band of black velvet en-
circles the throat, passing under the
turn-down collar at the back, and fas-
tening at the front with a fiat bow.
Many of the evening blouses are of
lace combined with chiffon velvet.
Satin and silk waistcoats of striped
velvet figure on the front of many
the same, with an organdie collar
above.
Velvets, chiffon, satins. crepes and
laces are used for the blouses of the
more dresSy type. such as are most
worn at tea dances.
one straight up-and- down blouse in
question is made with plpestem
and severity. There is
peplum attached to a broad. loosely
fitted belt of the material, giving the
effect from shoulder TO
hem OF the garment. The edges are all
bound by fine silk braid, same shade as
the blouse material.
The blouse is made with high stand
ing collar and long sleeves with slight
ly fitted cuffs and it fastens at the left
side of the back. There are inset
nieces of colored embroidery which add
an attractive color note to the blouse
Evening star., 1914-11-10

Velvets, chiffon. satins. crepes and
laces are used for the blouses of the
more dresSy type. such as are most
Frequently worn at tea dances.
Evening star., 1914-11-10

\ two-inch band of black velvet en-
circles the throat. passing under the
turn down collar at the back, and fas-
tening at the front with fiat bow.
Evening star., 1914-11-10
Uses for Stale Bread.

Not a crust of stale bread should be
thrown away, for it is not only useful
for the crumbs which every house
keeper keeps on hand to use in frying
and scalloping, but may be used i'll
countless other ways. Toast. of course,