davidaulloa/AmericanStories huggingface dataset:
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28
Delicious Cold Dishes for the Hot Months

well as that other German combination
of pot cheese with caraway seeds and
chives. Head cheese and jellied meats
and game. pate de foie gras. cold meat
pastry are among the genuine treats
for the table
1t has become the fashion TO serve
chicken, beef and ham, sliced, owing
TO the popular dislike for the act of
carving at table. But II the meat il
sliced at the table 1t will taste much
better and will retain a lot OF it's flavor.
Chicken also should be carved ut the
time Of service and ham 10 very much
better sliced as 1t is required. II these
cold cuts are too large for the table
they can be placed on n sideboard and
each plate helped from there.
Fruit salads are now very popular
and as they are suitable for summer
fare they should have a place at every
meal. Stra wberrles add zest to these
salads. and for those who object to
French dressing on fruit the dish may
be separately served with the sauce IN
another boat Then those who like
powdered sugar can dress the dish to
suit themselves.
Cold hard boiled eggs are one OF the
few foods that never seem to lose their
charm. In their various jellied forms
they are also well liked. Chopped and
heated In cream with butter they may
be made into little pates. Devilled they
are specially popular. To prepare them
In this way the hard boiled eggs are al
lowed to get cold and are then cut In
halves, the yolks removed and placed In
separate dish.
These yolks are then mixed with but
ter. pepper. salt, tabasco, paprika or
cayenne, well blended with a wooden
| spoon. The mixture is then used as a
stuffng for the half eggs which must
be handled very neatly so that the form
and freshness Of the food are retained.
Parsley or cress may he used as a green
setting for these devilled eggs and the
effect is extremely pretty. which Is one
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

These tables are built OF white enamel
ware and have removable glass shelves
and easy running castors so that they
may be moved about without exertion
from one person to the other. and there
is accommodation for fresh napkins,
silver and small tableware.
Melon or grapefruit make a desirable
cold first course, one that Is acceptable
all summer long and may replace half
shell clans or be used with them as
taste dictates. Celery, radlshes. olives
and relishes OF various kinds are es-
pecally good with the cold foods. Chut-
ney, not usually served except with cur
ried dishes is an excellent accompani-
ment and jellies and fruit should al
ways be on the table.
Cold strained gumbos and jellied
soups are delicious; iced consommes
and broths also and for this, pretty
china cups and saucers should be chosen
as they add to the good effect Crisp
crackers are now served with soup
rather than bread and thin dry toast is
a novelty.
| For those who like Ash, the cold
service is very satisfying as a number
of the larger FISH are unsurpassed when
sent to the table cold with a garnish
of vegetables in contrasting colors.
IIalibut and Of course salmon are the
best for this purpose. but experiments
with any OF the solid fieshed fish will
| produce, sometimes. amazing results.
Lettuce and all Of the green salads
beets, beans. peas, carrots and arti-
chokes lend themselves to the decora-
tive scheme of these cold, fish dishes
] NaUnpnniSa IN az
ways good with cold fish, but 1t is wise
to serve the sauces in a separate bowl
as there are some who consider them
too rich. Ripe, instead Of greer olives
will be found pleasant innovation In
the cold dinner menu.
Cold sausage while probably rating
more as a supper than a dinner dish
will be found spicy and appetizing, as
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

, the Drags are composed Of supple black
materials.
The full length figure which I have
sketched this week shows one Of these
gowns. The materials used were black
charmeuse and black chiffon. the latter
material being finished with stripes of
tiny black beads. The chiffon skirt,
which is pleated. Is very clinglng. 1t Is
almost transparent, and the long char
meuse tunic makes It look almost like
petticoat. This Is the favorite sill
houette of the season, and 1t is at
tractive.
specially wish to draw attention to
tho corsage Of this model. 1t is very
decollete. in fact It is practically an
evening corsage, for the sleeves are
short and the underbodice is cut round
and low. This Is a curious but charm
ing fashion. and It is one which the
Parislennes highly appreciate. With
such a gown as this the most megnifl-
cent strings OF pearls would be worn
and a cluster OF real flowers thrust
| carelessly into the waist belt.
And then tho hatI Happily we have
returned to the picture shapes: happily
also we are again making free use OF
graceful ostrich feathers. The hat
shown in my drawing was one which
would have delighted Gainsborough
The shape was made OF black satin
straw and the mounts which Jutted on,
at one side were in fine black horse
hair and uncurled ostrich strands. This
shape is very popular with the more ex-
! elusive Parisiennes. though the tiny
bowl hats are still very much worn or
! the boulevards.
Necklaces OF fine pearls look exquisite
when worn with these decollete day
dresses; they supply the desired note OF
| extreme richness. and of course pearls
are always correct, even in the early
morning.
with the model have sketched black
kid shoes and lace stockings were to b.
worn. Flat diamond and seed pear
buckles finished Off the dainty littl,
shoes.
1t is rather interesting to note tina
certain Parisian fashions, often thos'
of an extreme order, catch on in Lon
don before they become popular in Paris
A case in point Is the gigantic necl
ruffie of the Pierrot order.
These ruffies were launched In Pari
a little time ago by well known &C
tress. They were discussed in Partisan
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

DY recently invented method
X women may make small orna-
ments such as hatpins, collar
pins and buckles to match their hats
and gowns.
Perfumed sealing wax Is used to cover
any ordinary little ornament, a penny
hatpin, for instance. The wax Is heated
In the flame OF a small alcohol lamp.
then smeared around the top of the pin
and dipped quickly in cool water, which
makes 1t sufficiently cool to handle.
Roll 1t between the palms Of the hands
until 1t is round. When 1t has hardened
add little dabs of sealing wax OF diff
ferent colors and dots of gold by the
same process. Thrust the top back into
the flame again and turn 1t rapidly to
prevent the sealing wax from melting
and dropping into the flame. The fin
ished effect Is that of the Venetian
bead.
Beads also may be made by the
same method and pierced with red
hot hatpin. 1t Is not necessary to
build the beads on any other substance.
Atmospheric heat does not melt this
sealing wax jewelry. The shellac In
the wax maintains in the ornament the
glossy appearance of the wax.
Favors, especially in college colors
may be made in this way. Sealing wax
comes in slxty-eight colors, so an in
finite variety OF effects may be produced
Children are amused endlessly by fash
ioning things Of the wax.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28
~OLD dishes in sufficient variety to
provide every course for luncheon
or dinner for thnse uho lILa tho

~OLD dishes in sufficient variety to
provide every course for luncheon
or dinner for those who like the
soup TO nuts programme even In warm
weather now appear upon the menus
of all the leading hotels and restaurants
In town. Less than ten years ago II
was difficult to procure any cold dish
but a salad or cold meats, as there was
little or no call for anything except hot
dishes and there was almost an obses-
sion in the minds OF many persons as
to the injurious effects OF cold viands,
just as there was a decided prejudice
against the deadly effects of night air.
Both Of those bogies have passed.
As change In the menu is always de-
sirable the conservative housekeeper
can make the experiment of one cold
dinner a week. and II 1t proves success
full II can be repeated until II becomes
the custom to mark every very hot
evening with a cold repast. These re-
pasts are especially desirable in the alb
sence of servants.
Cold dishes are easily prepared sew
eral hours before they are required
and may be kept in an ice chest until
ready for the table. This makes the
service of the meal easy and the clear
ing up Of the plates and tableware much
more simple. for such foods do not soil
dishes as do the meats and vegetables
that come from the oven.
The table may be set early In the
| afternoon and covered over with an ex-
ira cloth to prevent any dust from fall
ing on IT, Plenty Of fresh plates. glasses
and silver may be placed on IA con-
venient side table so there may be little
going to and from the kitchen. Some
hostesses, entertaining at these SER
vantless repasts. use the rolling tea
tables that even 90 away with the ne
cessity Of rising from the table. as the
lower shelves may be used for the soiled
plates, while new plates are supplied
| from the top shelves.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28
rable qualities for summer

of the desirable qualities for summer
foods.
Green salads cannot be used too
plentifully and should be mixed ano
sent to the table in a bowl. tomatoes
will be found very much better when
they are served whole or in halves
rather than sliced. They can he pefeo
and placed on tho ice for an hour or so
before the meal.
Whipped cream is a cool and refresh
ing accompaniment for fruit, fresh ~
stewed. for cold buildings and lelNe'
custards, indeed all the many cool des'
serts that should be a feature OF me
meal at this time of year whom tho more
substantial foods are not so much In de-
mand.
Iced tea and coffee remain the popu'
lar beverages for the summer law.
Lemonade tx getting more IN favor ro'
this purpose with those who ma yea
and coffee too stimulating. cider az"
is an English dinner fad that is mum"
many followers here.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28
Of Interest to Maid and Matron

butterfly medallion Is the prevailing
favorite and is very effective.
The fit Of the undergarment governs
the fit and therefore the appearance Of
the upper garments and dress, SO 1t
should be chosen carefully. In the
combination suits those with drawing
ribbon at the waist rather than
merely fitted in waist line are prefer
able. By making use of the drawing
ribbon the garment may be made to
blouse as the dress waist does.
Few women seem to know how to
manage the petticoat problem which the
tight skirts and sheer fabric dresses of
the summer present. Two white petit
coats should be worn with the thin day
dresses. The upper one may be as lacy
and elaborate as one wishes, but the
under one is properly of light weight
sateen, quite plain, save for two self
pleatings on the edge.
To allow freedom in walking, tennis
playing and the general outdoor de-
mands for swift, free motion. this under
skirt is slit at the side. Last year the
fashion for under petticoats provided
that they should be made of cotton pop
lin and not slit. They were very hot
and awkward. The sateen petticoats
are naturally great Improvement.
Some may be had without the pleating,
slit on the side, and scalloped and but
| tonhole edged.
Princess slips are made with a deep
| fiounce put on almost straight. This
founce is slit in the centre of the front
| for some eight inches. Ribbons are used
| for shoulder straps instead Of the lace
straps of last year. Ribbon straps. in
! fact. are used this season with all the
| lingerie designed for evening wear.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28
ny CLAUDE CHERYs.

7 HAVE just returned to Paris from
London, where ! spent ten days
J. studying the effect OF Paris gowns
worn by English women. 1t was an
interesting and instructive visit.
rngiisf. y,esnen are very lovely, many
of them. They save wonderful hair
They have marvellous compilations.
They are tall and, in boyish way. very
graceful. Above all they are, naturally.
picturesque. But they will never learn
to wear Paris gowns as the Parisiennes
wear them.
In this respect American women are
very much more adaptable. They seem
TO have very much the same subtle feel
ing for dress that is "A marked charac-
teristic of the exclusive Parisienne.
They certainly have feeling for de-
tail and for finish. I am an adorer Of
the chic parisienne. but I am quite
willing to admit that have often seen
American elegantes who rivalled her
in the difficult art OF carrying Rue de
In Paix creation. Dress. in the highest
sense, Is an art which must be instinct
lively felt: 1t is an art which cannot be
acquired.
But TO return 20 the contrast between
lsODNDH anu ldSlllpilS Ut NhV I'VE
ent moment. 1t is. roughly speaking. a
case Of black against white. Every one
who was any one in London assured
me that it was to be white Ascot. From
my personal knowledge of the world of
dress in Paris I know that It will be
TO a large extent n black Grand Prix.
The moro exclusive Partisan dress
makers are making exquisite things in
black materials for the famous race
meetings which sound the knell OF the
spring season, and these sombre gowns
are immensely appreciated by the ultra
smart society women. White gowns
are being left for Trouville- Dcauville
and for San Sebastian; at the immediate
moment the call is for black chiffon,
black charmeuse and black lace OF all
kinds.
The idea Is highly artistic. There is
nothing more decorative nor more pic
turesque than a black lace or chiffon
gown worn by n lovely woman on "A
midsummer day. The coquettish Span
iards of Andalusa are well aware OF
this fact. In Seville and Cordova In
the months of June and July you will
see dark eyed beauties strolllng in the
sun Kissed gardens arrayed In black
lace or thin black muslin. In their dark
hair there will hc cluster of crimson
carnations. covered lightly with II thin
"velo," which Is quite a different thing
To the more ccrcmonious mantilla.
Black gowns are ideally lovely at mid
summer just rs white dresses and white
furs seem ut their best when Christmas
SHOWS lie on the ground. Well. it is
with Paris that we are chiefly con-
cerned, and have To record that some
OF the best and most costly models now
being created for the Grand Prix ant
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

Fried chicken. which should be taken
along cut up and boiled. is another
happy possibility Of the camp fire.
Frankfurters are perhaps the easiest Of
all to cook. A thick slice of boiled ham,
which costs no more than smoked ham
at the delicatessen store, is much bet
ter fried.
For vegetables nothing Is quite so
good as a roasting ear. as our grand
fathers very well knew when they
cooked their green corn on long sticks
before the open fire. Plenty of butter
and salt is all that is necessary to give
an inimitable camp fire flavor. An
other tempting dish is tomatoes and eggs
stirred up together and scrambled in the
pan. The tomatoes should Of course be
taken along in their own can. Potatoes
too may be roasted In the ashes.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

)ANDIES are being used In many
" novel ways for the decoration of
cakes. jellies and frozen desserts
Chocolate cream drops. Turkish paste in
various favorings and colors, marsh
mallows and all the long list OF pepper
minis are the candies most in use. In
addition To the attractive ARRANGEMENT
the use of the candy introduces delight
ful flavors which 1t would be difficult to
secure in any other way.
A delicious morsel for the afternoon
tea table is made by placing a small
chocolate cream drop in the centre of a
round of cake or a sweet wafer Set in
a moderate oven until the candy begins
10 melt. A delicately favored chocolate
frosting will he the result, with centre
mound OF sweetness which has not en-
tirely melted.
The same process can be carried out
with the little drop cakes made from a
cocoa or spice cake recipe. On each
little cake put a marshmallow. Make a
deep impression in the centre OF each
ter Bake until the marshmallows
spread. Remove from the oven and in
sert half a maraschino cherry in each
cavity.
Squares OF sponge cake topped with
marshmallows which have been soaked
in rum make an unusual accessory at
the tea table, the marshmallows being
allowed TO melt slightly before being
served. These are excellent served with
any plain cold dessert.
Marshmallows soaked in any pre-
ferred wine make a good addition TO any
OF the ordinary jelly desserts. the color
and shape of the candles showing at
tractively in the jelly BY clipping the
marshmallows with scissors dipped In
-four 1t is possible to place the bits in
pretty designs, giving an ornamental
appearance TO the mould OF Jelly The
same idea can be carried out with a
cold chocolate pudding, the bits of white
showing TO good effect.
Turkish paste is also capable OF being
cut in any desired form, provided the
knife is dipped in -four or confectionery
sugar. For the decoration Of small cakes
or large birthday cakes this form OF
candy can he used 20 excellent advan
tage, and 1t enables the least expert
cnced of housewives to exhibit an orna.
mental cake which would do credit to Q
professional caterer. Where candies are
10 be inserted the bits of paste can b,
arranged so as to form a special design
around each candle.
Turkish paste. mint favored, IL par
ticularly adapted to combine with va
nilla ice cream, and can be cut in da
monds and triangles for ornamentin.
cream when served in individual glasses
The mint favored paste is also pleas
ant addition to any of the popular com
binations OF fruit and ices which mas
Querade under many different names.
gives something OF the flavor OF crem
de menthe. Cream peppermints are ais
used both for flavor and decoration
They are made to do duty instead O
frosting on small cakes and swee
waters and are also broken In bits an,
scattered over the surface of vanilla ic
cream.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

New Workers. are fortunate In hav-
ing plenty OF good spring water along
the Palisades. but where the water is
the least bit doubtful It should be
boiled and cooled or made into coffee.
1t is a great mistake to think that
coffee cannot be settled without egg;
dash of cold water will attend to
the grounds in an instant.
Where an automobile or any other
conveyance is to be used to take the
party TO its istination the posi-
bilities of the menu are infinitely null
tipled. For Instance, a crock of baked
beans will keep hot a long time II
carefully wrapped in newspapers.
Scalloped potatoes have the same fac
ulty of holding the heat None of these
things is much more trouble to pre-
pare than the ubiquitous sandwiches.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

A few sandwiches siaoufd Il cgusse
be included. notably some Of the vej
variety. These may be made Of snou
Of tomato spread with boiled French
dressing. which is much better thaA
mayonnaise for this purpose. oranssd
and dates chopped up together mah9
another agreeable combination. CHOPPED
beats with salad dressing are also q
good filling. Where ham u 10 b ussd
It should be chopped up with swsso
pickles. Boston brown bread sand.
wiches spread with cream cheese q
the home made Dutch variety WIN
chopped nuts are also palatable.
For dessert a box Of berries with Q
little sugar in which to dip them forms
an agreeable change. And when me
camp fire has died down marshmalloW
may be roasted over the Goals.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

n TO longer are old laces and hand
N embroideries stored away with
lavender in grandmother's cedar
chest. The practical woman Of to-day
thinks that romanticlsm in cedar chests
doesn't pay and she is digging up such
treasured bits of finery and using them
in all sorts Of charming ways for her
own immediate benefit.
A real lace and sheer embroidery
handkerchief that was perhaps part of
trousseau will make a pretty collar
and when applied to sheer linen a set OF
the smart turnback cuffs. Or the en-
tire wide border of a handkerchief can
be used for rolling collar. The mate
rial may have to be cut q bit 70 be
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

~ Johns are going to do duty this
summer In a seashore bungalow
as the bases OF lamps. One of them
received only a thorough cleaning before
being pressed into service, and the other
was treated TO coat of brown enamel
paint. On the light one has been fitted
spreading wicker shade, and on the
brown Japanese open work shade
lined with yellow lowered chintz.
The latter will stand In the general
living ROOM which Is done in brown and
bun, and the former will lllumine the
veranda from a wicker table at the win
dow. to which the electric light cord can
be extended. Both demijohns will of
course be weighted so that they cannot
topple over easily.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28
TN Paris and London we'll dressed
women never go out or the house

women never go out or the house
in the daytime ungloved. In Paris,
however. the fashion Of leaving gloves
off for evening still prevails. In Lon
don gloves are worn 10 the opera.
For morning wear the chamois or
doeskin mannish glove with one or two
large buttons is the proper thing. Doe
skin Is really the better fabric of the
two, as It washes WELL
For more dressy wear with tailored
suits rather heavy kids in white or dell
cate biscuit color are popular. They
are made with two buttons For full
dress wear suede is used almost exclu-
sively. and the newest craze is for the
biscuit colored suede gloves which fit
the arms loosely. To Americans who
are used to certain neatness at the
wrist line this looseness may appear
ungainly, but 1t is French. and like all
things foreign It has a certain fascina-
ton on pretty hand and arm.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

When you take good, hard cry save
work by crying on the kitchen floor and
then hopping II quickly.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

shaped. but clever stitching can do Won
ders. Exquisite boudoir caps can be
evolved with the help Of flowers and
knots of ribbon from old lace handker-
chiefs or the larger kerchiefs.
Larger lace collars and berthas are
being used on blouses OF net and sheer
linen or batiste. Now that blouses open
in front 1t is quite possible to use some
handsome old piece Of lace without cut
ting 1t. as the rolling collar can continue
down the front, or It can be used 20
form sort of waistcoat popular
equally on thin gowns and blouses.
A charming little handkerchief gown
noticed recently had bertha used this
way. The embroidery was arranged
loosely in the front, then fastened down
under dark blue satin girdle and
shaped below in a pointed vest upon
which blue wash buttons were used.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

TANK lingerie is being worn this
summer, hut 1t Is far from prac-
teal, for II washes in streaks and
spots unless carefully Numbered. and
even then often needs retinting. White
Is more satisfactory. In patterns, the
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28
HINTS TO YOUNG HOUSEWIVES.

hEEP careful track Of your ex-
n penditures. but burn the tracks
at the end Of every week.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

Don't strain your brains by thinking
OF such an idealstic subject as a new
hat and at the same time be peellng
little. wormy apples.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

or course your husband will always he
throwing up to you the coffee that his
mother used to make, so provide your
self with dainty raincoat to be worn
at the table.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

II the screen door squeaks grease the
hinges with slice of bacon. then grind
fine and serve with a dash OF tabasco
sauce.
Don't try to fatten him on lady fingers
and mashmallows when he's been
bSought up all his life on fried liver and
onions.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-28

7 HAVE just returned to Paris from
London, where j spent ten days
J. studying the effect OF Paris gowns