davidaulloa/AmericanStories huggingface dataset:
The Washington herald., 1914-03-15
IF THE HANDS ARE
ROUGH AID RED

Red hands are often due to nervous
ness. which causes the blood TO rush INTO
them A temporary relief from TINS Is an
exercise for sending the blood back in the
arms. Raise the hands high over the
head and shake them lightly, or, as the
pupils of Delsarte say, devitalizc them.
Avoid sitting or walking with the hands
hanging loosely at the sides. Note pic
lures of beautiful women and you will see
that they always pose with the hand up
lifted to the face. hair. chin. or clasped
lightly in front of the chest. This Is more
than a pose II sends the blood down
ward and insures white hand. Actresses
always do this devitaIizing exercise the
last thing before going on the stage.
reliable bleach to be worn under
gloves at night is: Two ounces of yellow
wax melted in a double boiler. and one
ounce of powdered myrrh added while
the wax is. hot. Stir in four ounces OF
pure honey. six ounces o: rose water. and
just enough glycerine to make paste
that will spread easily. Spread this
thickly on the hands at night and wear
loose washable gloves over it,
Fencing does wonders in rendering the
hands flexible and graceful. But when a
girl has not a foil in her possession, the
fingers. wrist and hands can be rendered
flexible and supple by elementary exer-
cises for playing the piano. Practicing
the manipulation of the hand is also in
valuable to the girl who uses type
writer. as it strengthens each finger.
To timber the wrist, let the arm hang
by the side with the forearm stretched
forward. Taking right and left hands in
turn. shake the fingers without moving
the arm in the least from its position. al
lowing them to hang like a dead weight
Keep this up minute at time, practic-
ing it whenever il comes to mind and
finally shaking both hands at the same
time.
To cure excessive perspiration in the
palms of the hands bathe the hands in
The Washington herald., 1914-03-15
Hints TO Health and Beauty

warm water to which has been added
spirits of camphor or aromatic vinegar.
II perspiration is very troublesome, pow
de. with the following absorbent:
Oxide of zinc. two drschms.
Boracic acid, two drachms.
Lycopodium powder. four drachms.
Starch, one ounce.
Powdered orris root. one-half ounce.
Sachet according to taste for scent.
Big knuckles can be remedied in this
way: Soak them in warm olive oil and
message them, always drawing the hand
with which you massage out toward the
finger tips, as IL bring the massaging
fingers together in an invisible point.
White spots on the nails are caused
either by bruises or by the stoppage of
the juices that nourish the nails. II
bruised. Immediately hold in water as hot
as can be borne for at least half an hour.
adding boiling water at regular intervals.
II caused by lack of nou<ishment to the
nail. apply at night a thick paste made
from refined pitch or turpentine and
myrrh mixed in equal quantities. and
cover with glove fingers securely fastened
on. In the morning remove with olive
or sweet oil.
This is said to be safe remedy for
warts: Mix one ounce of soap cereate.
one drachm of powdered savin and one
drachm of powdered verdigris to a POM
ade. Spread on the wart before retiring
and fasten on with bit Of old kid glove.
Two treatments should remove a wart of
ordinary size. In case of a large stub
born growth. consult an electrical expert
and have it removed with the electric
needle.
A solution to remove freckles is made
of: Bichloride of mercury, in coarse pow
der. eight grains: witch hazel, two
ounces: rose water. two ounces.
Agitate until a solution is obtained
Mop over the affected parts. This Is
poisonous Keep out Of the way of ig-
norant persons and children.
In using on discolored hands, keep away
from nails, as it will darken them, also
remove all jewelry. This is a very power
full remedy for discolored hands.
The Washington herald., 1914-03-15
SOAP SCRAPS.

The "left-overs" of soap which are
thoughtlessly thrown away in many
households, il not in most. may be used
TO advantage in more than one way.
Scraps of fine toilet soap should be
laid aside as discarded until several
pieces have been collected. III these
are put into small cheesecloth bag.
the closing being securely tied or sewn,
il will be found vastly more conven-
lent for use in the bath than a piece
Of soap, than which nothing is so
elusive when ones hands are wet.
A small loop sewn TO the bag VIII
serve TO hang il up near the bathtuo
or washbowl, for il should not De ieit
living in a damp soapdish.
odds and ends of laundry soap make
an excellent soft soap IL boiled down
SLOWLY in enough rain water 10 cover
with a generous tablespoonful OF kero-
sene added. .
hmm of soda will serve to soften the
water. Not much soda should be used
however. or the soap cannot be sateiy
used for washing flannels
This soap mixture will be found an
efficient aid in the cleansing of badly
soiled clothes and the scrubbing OF
dirty floors.
Pieces of securing soap, in which
there is always iarse
sand. should not be- mixed with the
laundry soap, but should be put into
bags of thin flannel in precisely the
same way as the toilet soap and useo
ONLY for scrubbing. It's a good plan
to keep separate tins for the reception
of the soap pieces-one for fine soap,
another for laundry soap, and a third
for securing soap.
Scraps of soap containing naphtha
should be put into receptacle by
themselves. as. being essentially cold
water soaps, they will not assimilate
with other cleansing agents.
The Washington herald., 1914-03-15
NATURES CALL TO THE CHILD.

The time OF year Is at hand when
every child. either consciously or uncon-
sciously. longs to be out of doors. And
IL Is one of the duties Of every grown
person who comes n contact with chill
dren to help them to make the most OF the
long-out-of-doors days that are>coming.
In the unfrequented byways OF the
country children are insensibly drawn to
nature for want of another companion.
They may or may not learn to appre-
ciate her sweet mysteries and wonderful
largesse to them, but at least they never
entirely lose the pungent life which
nature instills into the most needless OF
her human children, whose value they
may never truly learn. but which en-
riches all their after life for them.
The serried walls of a city rise upon
the vision OF child like barriers to
world which some OF them dream OF:
which some OF them dimly understand
lies beyond: which some of them look upon
as the beginning and end OF all things
II lies within the power OF every mother.
every teacher. every friend OF children.
to unfold to the eager childish eyes and
hungry childish heart some OF the
beauties of nature; to open 10 the child
a world of fairy lore and marvellous ex-
ploration such as will gild all the days
of youth and lend refulgent glory to old
oot- AhC lItl IAdS ullSstu
IN Its youth is dwarfed and stunted in
development and expression, OF at best
hungry all its life. The ways of the
world are narrow and sordid and mean to
most children who have missed the les
sons Of nature. Life is a struggle for
bread and Position not the highest full
fllment OF natural law frightened and
broadened by a life led close to nature
and with a mind open to its lessons
Some there are who are too busy, or
too tired. or too poor. or too needless, to
take the hand of a child and lead IL
into the fairyland of nature. But IL one
would only think for a moment what
!t means to a child to miss the sjoyous
sensation inc c. by =. budding tree, the
revelation Of the unfolding of spring,
one could never be cruel enough to con-
denim children to the barren outlook upon
cingy and bare brown streets, especially
at season when nature calls insistently
to her children to come out into the
fields and forests and witness her mar
vels Of springing grass, blossoming shrub
and fair young foliage.
Have you ever seen a child lying face
downward for an hour or more before
some curious growth of moss and tiny
wteds-perhaps with a flower or two
peeping between irregular crevices In tho
earth and stones? You may fancy the
child tired. or lazy, or sleepy. Nothing
cf the kind. That child's mind is active.
The Washington herald., 1914-03-15
Baked Eggs.

A nice hot luncheon dish is as follows:
Butter six shirred egg dishes. Boil twelve
eggs very hard and let them get per-
fectly cold. Then cut them in fine length
wise pieces and lay around the egg dishes
in sun shape. over this pour cream.
and sprinkle grated Parmesan cheese
over each dish. Then place in a hot
nicely Drowned. Remove and serve at
once.
Baked Eggs with Tomato sauce.
For a family of six use six individual
dishes known as shirred egg dishes. each
OF which will hold two eggs. Butter the
bottom of the dishes lightly and turn
two eggs into each. being careful not
TO break the yolks. Season with salt
and pepper and cook them for one minute
on top of the range, or II you have a
gas stove, on a heavy sheet of iron or
tin. Now place them in the oven for
five minutes. Remove from the oven and
POUR over them a tomato sauce made as
follows:
Plunge six medium size ripe tomatoes
into boiling water for a minute or two.
Lift them out with a skinner and peel
them. Cut into quarters. In a small
saucepan. heat a teaspoonful of butter.
add little finely chopped onion. When
the onions are light brown add the toma-
toes with half teaspoonful of sugar
end two saltspoonfuls of white pepper.
Cover and simmer gently for ten minutes,
The Washington herald., 1914-03-15

had chance to become tough from
standing. One way to fry an egg sue
cessfully il to put couple of table
spoonfuls of butter III a small iron skill
let. not more man six inches in diameter.
and when il is bubbling drop an egg i'm
it, Keep the skillet moving and keep the
egg IN small space. that is, do not let
l't il spread all over the pan. With A
silver spoon draw some OF the white
over the yolk so that the whole egg will
look white and filmy when il is done
When 1t is done slide il on a perforated
ladle. letting the butter run into another
dish. II can be put back in the little
skillet and used again. The ladle should
be warm and the minute the egg is
drained 1t should be slipped on hot
plate and served This frying operation
wher mastered takes only a couple OF
minutes. sometimes not more than
minute. for each egg
CoddIed Eggs.
Coddled eggs are the best eggs for the
egg cup at breakfast. They are more
delicate than soft boiled eggs and less
trouble to prepare. Put the eggs in boil
ing water, cover them quickly and i'm
mediately remove them to a place where
the water will stop boiling. In five or
six minutes the eggs will be soft boiled
and in eight or ten they will be medium
for those who do not like them very soft.
They are practically like jelly no matter
now long they are cooked in this way
and said to be much more digestible than
cooked in any other way.
Scrambled Eggs.
Possibly because their price entitled
them to place among the luxuries
scrambled eggs have been much in de-
mand this winter at the restaurants as
a supper dish. There is an art in scram-
bling eggs so that they are acceptable
as an after thcater supper treat To be-
gin with. scrambled eggs should be
served the minute they are cooked. and
30 they can well be prepared In the
chatting dish after the supper party has
assembled, as 1t takes only few mo-
ments to cook them Put scant ounce
Of butter in the blazer over a low flame
and pour in three eggs, mixed in a bowl
with a little pepper a teaspoonful of
salt. Beat the mixture after 1t is in the
blazer until it begins to thicken. Then
with a wooden spoon add half an ounce
Of butter broken in small pieces. then
stir in two or three teaspoonfuls Of
cream. and the moment this is hot serve
the eggs.
The Washington herald., 1914-03-15
HINTS to the Housekeeper-
THE SECRET OF BUSTING.

IT have a girl here now" said the tired
housewife. that I've struggled over and
'rassled with'-as my old nanny used to
say-for three long. weary months, and
to this day can't make her see that a
room should be busted from the ceiling
downward instead OF vice versa. II I'm
not right there with her she will sweep
and sweep without raising a window or
covering a single article. Then she will
dust the chairs and tables, then the
shelves and bric-a-brac After that she
will brush down the corniceS and cur
tains, and last OF all she wifi apply the
long feather duster to the ceiling. and
the more she makes the feathers fly the
better satisfied she seems to be.
"Of course. before she gets as far as
that the floor and the furniture are as
dusty as though they never had been
touched, yet explain as WILL she cannot
seem 10 understand why. stupid? Why.
she's about the general run of them.
suppose if they weren't stupid they
wouldn't be doing general housework,
though goodness knows one can't accom-
plish much without brains, even in house.
work.
Fancy a man who had never studied
arithmetic taking a position as book
keeper, Yet We housekeepers are Obliged
to give from sixteen to twenty good dol
lars every month, besides room and
board. for a servant who doesn't even
know how to dust a room and declines
TO be taught"
But there are good servants, protest
ed the visitor.
Possibly" conceded her friend gloom
lily, but where? I've about reached the
conclusion that the good old-fashioned
servants are all dead
Don't you think" suggested the Wis
itor timidly. that perhaps 1t is the good
old-fashioned housewives who made the
good servants that are all dead?"
The Washington herald., 1914-03-15
Lyonpaise EGGS.

Pat two tablespoonfuls Of butter into
a frying pan, and when hot add two
tablespoonfuls of sliced onion and one
Tablespoonful of minced parsley. Cook
until the onion is light yellow. then
add tablespoonful of flour. AS soon
as il combines with the butter, pour
in a cupful of milk and stir until
smooth. Lastly, add four hard-boiled
eggs, sliced.
EgE Nest.
Beat the white of a new-laid egg TO
a stiff froth and heap up on a piece
Of toast. Make an indentation like
nest in the center. drop the yolk in
that. slim in the oven, and let remain
two or three minutes until the egg is
set. Season With salt and pepper. and
nj. q tinv bit OF butter on each egg.
Scotch woodcock.
Soil half q dozen eggs twenty min
utes thenlay them in cold water.
When cool enough to handle, slice into
A soup-plate, and chop fine with a sill
yer knife. Put two tableSpoonfais o.
butter into a smooth frying pan, and
as soon as melted add one tablespoon
full of -four Stir until the mixture Is
frothy, taking care that it does not
brown. Now stir in little by little
half pint of warm milk, using the back
Of the bowl of the spoon and not the
edge. stir constantly until il bells,
then add one tablespoonful of anchovy
paste, half a teaspoonfui OF salt. and
a grain of cayenne. Cook just mo-
ment. add the chopped eggs. cook three
minutes. and serve on toast.
This is an excelien. recipe for the
chafing dish. II hard-boiled eggs are
dishcult to digest. the same number of
raw eggs may be substituted. stirring
them in like scrambled eggs. AS there
is great difference in the saltness
The Washington herald., 1914-03-15
The Realm of Happy Childhood

the world for one or two brief weeks
All the year their eyes are set toward
the goal of that,outing in the country.
! Once carload OF these children
slowed up at station Just beyond the
city limits. The grass waved IN the
wind and trees traced arboreal pictures
upon the hillsides. The children gazed
In wide-eyed. astonished silence for one
breathless moment. and then a cry rang
out; cry OF wondering. thrilling han.
piness: rs this the country? Oh. saw,
is this the country?" And for the rest
OF the way till their destination was
reached that car resembled nothing SO
much as a swarm Of bees that wouldn't
hive, SO restless. eager, and buzzinx
were the children 1t took almost fran
tic efforts to hold the hens of their
frocks and legs of their trousers to keep
them from tumbling from over-fiIled car
windows into the lap of the country
which enthralled them
We need some such experience as tbes.
to teach us what a glimpse Of nature
means TO a child We may not all gather
up carloads of little ones and give them
an outing among the fields. but we can
take few at time to the nearest park
and show them some of the wonders OF
nature at the time when nature is most
interesting.
The Washington herald., 1914-03-15

drop OF lemon juice and simmer three
minutes longer. Add three tablespoon
fuls of crcam-not milk. which would
curdie-and bring to the boiling point.
Dish the mushI ooms in the center Of a
hot platter without the liquid. and lay a
circle of six carefully poached eggs about
the mushrooms. Pour the liquid over the
eggs and mushrooms and serve at once.
Eggs n la Creole.
Put a tablespoonful of butter in the
frying pan. and as soon as II browns
add a teaspoonfui of -four. brown with
the onion, and then add a cupful Of
strained tomato. Have ready four fresh
eggs and break them. one at a time. into
the sauce to poach. Dip the sauce over
them while cooking. arl as soon as each
egg is done. lift out carefully on 4
round Of toast. pouring a spoonful of
gravy over each egg. Sprinkle a little
salt and pepper on top and serve hot
Eggs In Crust shells.
good emergency dish for Sunday
night tea Cor the unexpected luncheon
guest is this: Cut slices of bread little
thick and scoop a hollow in the center
of each. leaving the crust as a rim.
Crate some cheese, season it with salt
and paprika, moisten II with milk and
spread the mixture on the bread. Then
turn an egg without breaking the yolk
into each piece. dot II with butter and
bake about ten minutes.
Ponched Egg Nest.
Butter the inside of cup and pour in
the stiffiy beaten white or fresh egg.
Make a little nest in the center and care
fully drop in the yoik. Squeeze drop
or two of lemon juice on top, and set
the cup in a basin of boiling water. In
cooking. the froth will rise to the top Of
the cup. As soon as the white is set.
invert a plate over the cup and turn the
egg out Sprinkle with the tiniest bit Of
minced parsley, and serve quickly.
Fried Eggs.
Fried eggs are most often offenders
against the rule which demands neatness
In the service of eggs They should be
friend In clear. bubbling butter or other
fat which has not become hot enough to
burn. They should be quickly cooked
and served Immediately before they have
The Washington herald., 1914-03-15

4 Toast and Tea supper.
WHOLE WHEAT AND WHITE BREAD
TOASTED AND BUTTERED
LETTUCE WITH FRENCH DRESSING
CHEESE md NUT BALLS
PRESERVES
TEA
N You Like Chocolate.
SALAD OF RICE.
GREEN PEPPER AND CELERY.
WITH MAIONNAISE
BREAD AND BUTTER SANDWICHES
HOT CHOCOLATE
SPONGE CAKE
For n Chilly Might.
FRENCH TOAST
WITH STRAINED HONEY OR MAPLE SYRUP
SLICED ORANGES
LAYER CAKE
TEA
In An Emergency.
BoUILLON MADE WITH CUBES
SCRAMBLED EGGS
WITH BACON OR DRIED BEEF
BREAD AND BUTTER
NUTS
TEA
The Washington herald., 1914-03-15
Menus for Sunday Night Suppers

With a Chatting Dish.
HALvED GRAPEFRUIT
CREAMED CHICKEN on TOAST
OLIVES CELERY
BREADsTICKs
SLICED TOMATOES on LETTUCE
WITH MAYoNNAlSE
TOASTED WATERS CHEESE
COFFEE
4 supper That Can Be Prepared on
SRturday.\
COLD SLICED LAMB CURRANT JELLY
WHITE BREAD AND BUTTER
GINGERBREAD
APPLE SAUCE
Potato Salad and Cold Ham.
COLD SLICED HAM
POTATO AND CELERY SALAD
SWEET PIcRLED GHERKINs
BROWN BREAD AND BUTTER SANDWICHES
LEMON JELLY
WITH WHIPPED CREAM
COOKIES
TEA
The Washington herald., 1914-03-15
Lenten Eggs in Many Forms

of snchovy. it is good plan to taste
before sailing.
EGGS i'm Jelly.
This is a beautiful luncheon dish and
will appeal to The woman who likes TO
entertain daintily. Make a firm jelly of
any standard gelatine. favored. with
vegetable soup stock that has been
strained. 1t is well to make this the day
before and allow it to harden. so that
you are sure of its consistency. Arrange
in the bottom of a deep platter large
slices of cold smoked tongue. cut med
ium thick. On each slice of tongue lay
poached egg and allow the egg to cool
Be sure that your eggs are poached in
the rings. are well done, ard perfect in
shape. Melt your geIatine and stock
and allow them to cool, but not to stiff
Zen. and pour over the eggs filing the
spaces When this is formed and is ice
cold the dish is ready 10 serve. II you
have used a nice platter you can garnish
this with parsley and nave it passed from
guest to guest II you wish to serve It
individually, cut around each egg, being
careful not 70 break the jelly, lift with
cake turner, and serve on a paper lace
dolly trimmed with parsley.
EGGS with Green Peppers.
For four or five people allow six eggs.
Toast as many slices Of bread as there
are persons to be served, and put where
IL will keep not Put tablespoonful of
butter in frying pan. and while 1t is
heating break the eggs into bowl. Al
low tablespoonful OF milk or water to
each egg. and as soon as the butter is
melted and aesins to bubble. turn the
eggs and milk or water mixture in. When
the whites begin to set. lift and stir with
silver fork. Have in readiness two
finely chopped sweet. green peppers, from
which all the seeds have been removed.
and as the egg begins to cook, stir the
peppess through tbs MIXTURE Cook lust
The Washington herald., 1914-03-15

stirring occasionally. Mix together a tea
spoonful of butter and half a teaspoon
iui OF flour add to the tomatoes mix.
bring TO boil and pour the sauce over
the eggs. serving at once This sauce
can also be poured over eggs fried, and
served on crisp bits OF ham. or il can
be poured over an omelette.
Baked EGGS with Chec.c,
Cut twelve hard-boiIed eggs in thick
slices, and. .-aving a buttered baking
dish well sprinkled with dry crumbs,
Sprinkle with grated parmesan and sea-
so lightly with salt and paprika. Add
another layer of eggs and cheese until
thu dish is filled. finishing with the
cheese. Pour in a cream sauce, thick
ened with the yolks of three eggs. sprin-
kle with fresh bread crumbs mixed with
cheese, dot with butter and bake about
ten minutes in hot oven or until the
crumbs are a golden yellow. Serve at
once.
EGGS and Mushrooms.
A cupful of mushrooms is enough to
serve with six eggs.
Peel and trim the mushrooms, having
first wiped them OF with a damp cloth
Put a tablespoonful of butter in a sauce
pan. melt, and add a half teaspoonful Of
salt and a sprinkling Of white pepper.
Add the mushrooms and let them SIM
ner ten minutes over a very slow fire.
Pour in a tablespoonful of wine. add a
The Washington herald., 1914-03-15
Bostou Welsh Rabbit.

Cut one pound Of fresh American cheese
into small pieces and put in a chafing
dish or saucepan with two tablespoonfuls
Of butter. Stir and press with the back
OF 4 spoon until nearly melted. then add
one-haf cup Of cream. saltspoonful
of mustard. grain or two Of cayenne,
and a half teas.-onful of salt Stir un-
liz smooth. add two welI-beaten eggs,
ard cook for a f~w seconds-no more
Should there be the slightest Indication of
the cheese "stringing' before the cream
or eggs go in, put in = pinch of baking
soda. The English I>arly always do this
as a preventive. Serve on toast. dipping
each slice in a little lot water or milk
before pouring the cheese mixture over
II.
The Washington herald., 1914-03-15

FOR THE CHILDREN picture you out and paste in
scrap book and color with paints coored crayons There will
be another go with it week.
The Washington herald., 1914-03-15

Eggs with Tomato Sauce.

a moment, spread on hot toast and serve
Immediately.
Eggs with Tomato sauce.
Heat together one cup of cooked.
strained tomato. three tabiespoonfuls OF
tomato catsup. one teaspoonfuI of wor-
cestershire sauce. and a speck of cay
enne. II too thick. dilute with half a
cup of hot water. Put into a sauce
pan three level tablespoonfuls OF butter
ana three Of flour. and cook until "bub-
bly, Add the he 1 tomato and stir
until the sauce is smooth and creamy
Break in three aw eggs and stir with =
fork for two Or three minutes until the
whites thicken slightly and the mixture
is creamy. Serve on toast.
The Washington herald., 1914-03-15

moment, spread on hot toast and serve