davidaulloa/AmericanStories huggingface dataset:
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

KNIGHTS AND LADIES OF SECUR-
ITY KEOKUK COUNCIL NO. 1899
meets tho first and third Monday OF
each month at Hawkes. hall. at 8
o'clock DR., G. "A. Jenkins. president:
Ernest Best. 'nnancier: Mrs. Ralph
Muse. secretary.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

Summary.
Stolen bases-Donovan 2.
Sacrifice hits-Darrow.
Three base hits-Gottschall
Double plays-StevensonR
Strike outs-By Giffin 6, by Whit
taker, 2; by Taylor, l.
Base on balls-off Gif1n, 2; off
Sheehan, 2; off Taylor, 4.
Passed balls-Sweet
Time of game: 90.
Jmpires-Murray and Krause.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

FRATERNAL ORDER OF EAGLES.
Keoaxuk Aeris. No. $50. meets first
and third Wednesday o. each month
at Eagles hall, 523 Main street. Visit
ing brothers cordially invited. Ralph
Foulds, w. President: G. A. Noakes.
secretary.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
NATIONAL LEAGUE.
Yeste rday's Results.

Yeste rdays Results.
ST. Louis, ga o; Cincinnati, 1872
Batteries-Salle and Snyder; Ben
ton, Douglass and Clarke.
Chicago. 1870; Pittsburgh, 1-5-0. Bat
teries-Cheney and Archer; McQuil-
Ian. Adams and Gibson.
Open date for other clubs.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

Score by Innings.
Marshalltn 0 0 0 0 0 0 o o 0 Ii
Keokuk 80 0 o 0 o o o 0 o o 90
Summary.
Stolen bases-Jack, Hensling, Gott-
schall, Kleminski, Vieu, Carrigan.
Two base hits-Foster, Andreen,
Richards.
Strike Outs-by Mccullough 10; by
Yyskocii 6.
Base on balls-off Mccullough 4;
off Vyskocil, i.
Time of game 2:20.
Umpires-Murray and krause.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

Puckschetuck Encampment No. Z,
meets first and third Thursday even.
ings OF each month. John Eisenhuth.
financial scribe.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
FEDERAL LEAGUE.
stsrday's Results.

Yesterdays Results.
st. Louis, $50; Chicago, 1872. Bat
tsries- Brown and Hartley; Hendrix,
Fisk and Wilson.
Indianapolis, Glib; Kansas City, g.
81. Batteries-Falkenbe and Rari-
den; Cullop and Easterly.
Open date for other clubs.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
C.. 3. . 9. RAILWAY CO.

Trains leave from the Union depot
Berths and tickets. Fifth and Joaasoa
streets.
soUTHBoUND. Z.
mo. r.. st. Louis, west and
south, leaves ............. 9:1oam
xNo. 8. st. Louis west ana
south. leaves ............ .11:46om
mo. 40. X. 4 W. to Sedan, c..
b. 4 X. G. to CaFTollton
IoAVeD s................... S:46am
kNo. 4. st. Louis. west and
South. leaves ............. l:sspm
EMO. 10. Quincy. Hannibal.
Kansas City. St Louis.
leaves .................... s:4o1m
NoRTHBoUND.
xNo. z. st. Paul and points
west. leaves .............. 5:Sbam
xNo. Is, Burlington. Chicago
and points west. leaves .7:43pm
EMO. 3. Burlington. Chicago
and east, leaves .......... 1:40Dm
xNo. l. Burlington and Chi
oago. leaves .............. 7:16am
EMO. 81. Mt. Pleasant branch
leaves .................... s:sopm
No. s. X. 4 W., Sundays only.
leaves 7:35pm
sNo. 8. K Z W.. leaves. ..... 9:10pm
sNo. 4, from K. 4 w. arrives 1:16pm
enc. so, from Mt Pleasant
branch. arrives .......... II :4sam
EMO. :. from K. 4 w. arrives S:10pm
No. 8. from X. 4 W.. Sundays
only. arrives II 55sm
xDaily. Daily except Sunday.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

LOYAL ORDER OF MOOSE
Keokuk Lodga No. 704. meets
every Tuesday night at p. m. In
Moose hail. corner Of Sixth and Main.
Visiting brothers cordially invited.
John G. Stadler, dictator. Ed 8.
Lotion, secretary.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
B. P. o. ELKs.

B. P. o. ELKS.
Keokuk lodge No. LOG, meets arst
and third Thursday nights at Elks'
hall. Sixth and Blondaau streets.
Club rooms open daily. Visiting breth.
rem cordially invited. DR.. J. B. How'd.
e. R.; Leroy ]. Wolf, secretary.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
oirIs In Bad Health

Hundreds OF girls go to work day
after day, afflicted with some ailment
peculiar to their sex. dragging one
foot YEARLY after the other, working
always with one eye on tho clock and
wishing for closing time to come.
Every such girl should rely on Lydia
E. Pinkham,s Vegetable Compound TO
restore her to a normal healthy con-
dition. then work will be pleasure.
For forty years this famous root anu
herb m edicine has been pre-eminentiy
successful in controlling the diseases
OF women. Why don't you try It.
Advertisement
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

Most disnguring skin eruptions.
scrofula, pimples, rashes, ETC.. are
due to impure blood. Burdock Blood
Bitters is a cleansing blood tonic.
Makes you cleareyed. clear-brained,
OBSERVATION-DISCLOSURES
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
A. O. U. W.

Keokuk lodge. No. 256, meets every
Thursday night at 500 o'clock at
Hawkes. hall, Eighth and Main street.
Visiting brethren cordially invited. G.
n. c. Miller. NJ. W.; Gertrude Baur.
recorder.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

Puckechetuck lodge No. As, meets
every Friday evening ut o'clock.
o. H. Sohl, N. G.; George w. lmme.
CART, permanent secretary.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
Isw
ROYAL ARCANUM

Keokuk Council No. 526 meets first
and third Friday, each month, Hawkes.
haIl, Eighth and Main. Visiting broth.
rem fraternally invited TO- attend. G..
NJ. Kingman. regent; J., l. Annable.
secretary.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
Hold Fast to Love.

Hold Fast to Love,
Therefore, come what may, hold
fast 20 love. We win by tenderness.
we conquer by forgivenesA-F. w.
Robertson.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
THE DAILY GATE CITY
Indians Hit Rather After Today's Game

Chicago, 1-s-2; Detroit, 04l0. Bat
terfes Cicotte and Kuhn: Dauss and
Stanage.
Open date for other clubs.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

MODERN wOODMEN OF AMERICA.
GIBBONS HALL
Keokuk Camp No. 622, meets every
Wednesday evening at 1880 p. m. Our
latch string Is out to neighbors. John
c. Wustrow, v. c.: ]. A. Pollard.
clerk.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
STANDING Of the Clubs,

Where They Play.
Philadelphia at Washington.
New York at Boston.
Other clubs have open dates.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
Standing Of the Clubs.

Where They Play.
Chicago at st. Louis.
Boston at New York
Brooklyn at Philadelphia.
Open date for Cincinnati and Pitts
burgh.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
K. OF p.

Morning Star lodge. No. s, meets
at Fifth and Blondeau. X. OF p. build.
ing, Tuesday at 1880. N. J. Monta-
que, chancellor commander; J. A.
Burgess, X. OF r. and s. Visiting
knights fraternally invited
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
AMERICAN LEAGUE.

Yesterdays Results,
Cleveland. $50: st. Lonis, OIL.
Batteries-Hagerma and Carfsch;
James and Agnew.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
wooDMnN OF THE WORLD.

WOODMDN OF THE WORLD.
Gate City Camp No. 81, Woodmen
Of the World, nests second and
fourth Mondays OF each month at
Hawkes. hall. corner Eighth and
Main. Visiting sovereigns cordially In
vited. Albert Kiefer, consul com,
mander: JOS. NJ. Skinner, clerk.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
Standing Of the Clubs.

Where They Play.
st. Louis at Chicago.
Kansas City at Indianapolis.
Baltimore at Buffalo.
Pittsburgh at Brooklyn.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

Hardin Lodge No. 20. holds its reg.
ular monthly meeting the second
Monday evening Of each month.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

Games Today.
Marshalltown at Keokuk-
Waterloo at Burlington
Cedar Rapids at Ottumwa.
Clinton at Muscatine.
Games Tomorrow.
Keokuk at Waterloo.
Burlington at Marshalltown.
Muscatine at Cedar Rapids.
Ottumwa at Clinton.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

INDEPENDENT ORDER OF ODD
FELLOWS.
HaT, Seventh and Main streets
Keokuk Lodge No. Is. meets fegu,
larly Monday evening at 1880 O'Clock.
G. A. Deyero. N. g.: e. L. Boud. re-
cording secretary.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11
II;|:|3aR'

sTrain 47s-Leaves Keokuk.. 7:4oam
sTratn 741-Leaves Keokuk.. 1:30pm
sTrain l77-Arivss Ksokuk. 7:3sDm
sTratn A70-Arrivss Keokuk. 1:06pm
xsTraia S6-Arrives Keokuk IL: 46am
xsTrain SLEEVES Keokuk 1:3oDm
xIIocal Freight Trains.
Daily except Sunday. !.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

MASONIC.

= Meet in X. Of p. building, cor.
~ ner or Fifth and Blondea.
~ Eagle Lodge No. IL holds It's
regular meeting the first Monday
evening OF zach month.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

Read The Dat Gate City. 100
per week.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

ottumwa. second: Boyd. B.sEsvills,
third. Time, IS 2-5.
Mile Relay.
Seymour, first; Ottumws. second
and Abba, third. Points, 5, 8, 1.
$50 Yard Dash.
Kimler, Burlington. first; Swanson,
Viola, second; Cemmons, Seymour,
third. Time, 2:08 2-5.
One-haH Mile Relay.
Seymour, first; Stronghurst, second
Ottumwa, third. Time, 1889. Breaks
record made by Fairfield In 1911 at
Keokuk by 1 2-5 seconds.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

Tribe Comes Back for More.
1t was the first blood the Indians
mad tasted for fourteen innings. 1t
eAsted good to them and they came
oack Tor more in the seventh eleven
men going to the plate in that inning.
The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1914-05-11

40 V0F0 O10h.
Hickson, Wapello, FIRST; Ludwig.
Evening star., 1914-03-20
DEMAND FOR RIBBON
-" WITH NEWEST MODES
: BY ANNE R1rrENHousE,
Special Correspondents Of The star.

Special Correspondents Of The star. a.-.
PARIS, March H. 1914
A. New York authority on woman's
dress remarked truly the other day that
when fashion favored extremes of femi-
ninity there is always great demand
for ribbon.
When fashion apes the mannish, the
severe, the classical. ribbons lose prestige
Just at present femininity-berufled,
oepufed, befrilledis in vogue. Ergo,
there is run on the ribbon counters
There is hardly a hat without its DOW
of ribbon and many of the most effective
are trimmed entirely with ribbon.
Ribbon ruchings are in high favor
they go with the styles of the second
empire. Many Of. the new frocks are
outlined at the neck with ribbon ruch-
ribbon finish the sleeves and neck lines
of many of the new silk coats
trick for trimming some Of the new
white lingerie frocks is to arrange tiny
knots and ends made of strands or strips
cut from wide ribbon along the shoulders
and on the skirt and about the girdle.
This wide ribbon, cut, naturally trays,
and the effect Is quite good.
Girdles are made of wide taffeta and
MORE ribbon. Sometimes they are made
with wide bows at the front or back and
sometimes they end in sash ends at the
left side. These ribbon sashes or girdles
are used on most of the washable after
noon frocks.
AS for blouses there is hardly one that
does not show ribbon somewhere. In
some of the new lace and chiffon blouses
ribbon still appears in the form of a
band under the chiffon or lace across the
back and front just above the waist In
the blouse sketched it is shown arranged
in this way
Even when ribbon is not used in the
new blouses most OF the white ones
show a touch of color, in the form Of
buttons or embroidery. For the first
time In several seasons handkerchief
linen blouses are In fashion again and
these are generally embroidered in some
color. White cotton crepe is also much
embroidered-in rather large, daring
flowers not closely applied.
Blouses still show large armholes and
bagging lines in general Although some
of the striking models In regular frocks
show bodices that are buttoned snugIy
down the front, there is as yet no ten
dency Of this sort in blouses.
1t is interesting to consider this sub
ject of the bodice. Doucet for instance,
insists on the snugger bodice. ALI the
great designers are giving it at least
polite attention. Yet the average sill
houette. if such term can be applied,
still shows the loose. bagging bodice.
And the kimono cut of sleeve and
shoulder can still be counted on for much
wear
1t would be a shame, indeed, II after
we had perfected the bodice cut on XII
mono lines 1t should be peremptorily
doomed to oblivion by fashion. For it
took many months of experimenting and
altering on the part of the dressmakers
to make the kimono bodice at once COM
Portable and graceful.
Evening star., 1914-03-20

NENING GOWN IN WHITE AND
EMERALD GREEN SEEN IN NICE.
ehiffon, with the sleeve ends and decol-
letage outlined with cut steel beads.
The white charmeuse skirt was grace
fully draped from the waist line and
fell In sweeping folds below the hips
and down about the ankles.
And so 1t is with all of the newest
evening gowns. Vivid contrasts and
bright coiors are always used.
In the gown here sketched white
satin makes the skirt, while an emer-
aid green net is used for the tunic and
sash. embroidered in mauve and white.
There is bodice of white chiffon
draped over an underwaist of net. The
latter is crossed in front to fill in the
decolletage partially. : straight band
OF the embroidered net runs all around
the lower portion of the bodice. and
excepting the open space in front this
is entirely yeiled by the chiffon.
The tunic is quite short and bordered
with embroidery and a banding of
skunk The, girdle-sash is extremely
wide, but crushed in narrowly at the
right side.. where it is tied in small
flat bow. There is one long loop, and
sash end, embroidered and bordered
with the fur to match the tunic.
The skirt Is made with slight train
and is lifted in draped folds above Hhe
feet toward the left side.
1t seems a splendid design for a black
and white development. and should
SSve effective with a skirt of black
Evening star., 1914-03-20

fried 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
had a chance to become tough from
standing. One way to fry an egg sue
cessfully Is to put a couple of tablespoon
fuls Of butter in small iron skillet, not
more than six inches in diameter. and
when it is bubbling drop an egg in 1t.
Keep the skillet moving and keep the egg
in a small space. that is, do not let it
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 1t Is done. When 1t is
done slide it on a perforated ladle, let
ting the butter run into another dish. 1t
can be put back in the little skillet and
and the minute the egg Is drained 1t
should be slipped on a hot plate and
served. This frying operation when mas
tered takes only a couple of minutes,
sometimes not more than a minute, for
each egg.
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
boiling water. cover them quickly and
Immediately 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 how long they are cooked in
this way, and are said to be much more
digestible than cooked in any other way.
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 q
supper dish. There is an art in scram'
bling eggs so that they are acceptable as
an after theater supper treat To be
gin with. scrambled eggs should be
served the minute they are cooked, and
so they can well be prepared in the
chaf1ng dish after the supper party has
assembled, as 1t takes only a 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 bow
with little pepper and teaspoonful o,
salt Beat the mixture after 1t is in the
blazer until it begins to thicken. Their
Evening star., 1914-03-20
TODAY'S HOUSEHOLD AFFAIRS
By Mary Lee.

utes. Take out the parsley and stir in
the yolk of one egg we'll beaten. Season
with salt and pepper, sugar and butter
and serve very hot.
Pea Pudding-Soak a quart of dried
peas overnight. In the morning cook
until soft in water together with small
onion: Drain. rub through a colander and
beat in tablespoonful Of butter, pepper
beaten. Boil in a buttered mold for an
hour, turn out and serve in slices.
Pea I1mbales.-Mix one cup of pea pulp
with two beaten eggs, two tablespoonful
butter with salt red and black pepper and
onion Juice to season. Turn into buttered
timbale molds and bake until firm in a
pan of hot water. Turn out and serve
with a cream sauce to which a few
drained and cooked peas have been added.
Finely chopped mint may be added to the
seasoning and cubes of cooked carrot to
the sauce
Dried Peas IAlemande.-Soak a pint
peas over night. In the morning drain
six sliced onions. salt and pepper to sea-
son and two cupfuls of boiling water.
Cover and simmer for half an hour: then
add half cup OF we'll washed rice and
a sauce made of pint of stewed and
strained tomatoes thickened with two
tahlespoonfuls Of flour cooked in butter
and seasoned to taste.
Peas en- Croustades.-Boil a quartz of
peas with a sprig of mint until tender.
Make sauce of one cup of milk. one
tablespoonful of butter. the yolks of three
eggs well beaten and salt and pepper to
season. Mix with the peas and fill Swed-
ish timbale shells or croustades. These
are made by cutting stale bread in blocks
hollowing out the centers and toasting
or frying the shells thus made. Half a
cup of cooked carrots cut into dice, fried
in butter and seasoned with few drops
of lemon juice may be added to the peas.
Lenten Menus.
Since meat costs so much nowadays
the good housekeeper might with prout
try to cultivate taste in her family fo-
meatless menus during the Lenten sea-
son. If she will make her dishes tasty
and attractive this can surely be done
and once having lost the taste for or the
idea that meat must be eaten every day
her family will be content with substi
tutes all the year around.
The trouble Is the average housekeeper
does not always provide a well balanced
meal when a. meat substitute is the prin-
cipal dish; hence it Is unsatisfying and
gives place to the belief that meat fur
is mistake. oysters are very nourish
ing, as are cheese, milk, eggs and many
kinds of fish.
Here are some satisfying menus:
Oyster Soup.
Fried Smelts With Mayonnaise.
Potatoes Creamed With Parsley
Lettuce and Celery Salad,
French Dressing
Steamed Indian Pudding, Hard Sauce
Evening star., 1914-03-20
Capes and Collars Give
PICTURESQUE I ouch to Gowns
By MARJoLAINE, Paris.


Ihis season there IS oecioeo oli
ierehce Oh opinioh as 10 the iiIie 'A"'
wiz dominate IN 'he oonla'h oi oiesS
ertalh houses nave "elcoiieo t'e
oounant drapery, the 1rlIs anu iurpe
lows tnat emphasize the return 10 h'oie
time, many peauuIul ihooes c"' oi'
straight dlrectoire lines are appeai ms
and their elegance IS lndlsputdpie. fef-
sonally. l think this affords an excep-
tional oppor ortunity for women of very diff
-, -, 80 a.,asi,,o
iuu"i s'Si' u
picturesque hiooel IS oeplclea III inc
sketch, and in it some OF the newest
IDEAS are realized This gown is made
=, ,bt,. cbarn.,ss n fabric that is
hluch esteeiiieu Iol l'S me olapiiiS qudh
ties. Over this cassock OF white NOUS
,eline de sole is effectively draped 1t is
.,,,,-.a NTH Ioca n.bicb rsnn1es doun
-
one sioe' anu eHus III 9"i ho@
above the hem. On the corsage the NOUS
sbane and further enriched with lacey
,.,
Inc snort sleeves are oeueeheu Win
three-storied founce of the lace, White
across the shoulders is hung a cape of
hT,ck velvet The narrow band that
-, - -, .,.I,o,,,rt, !. !. arr,,as+.
'he!es t'e "'''' -
hlduen py tne oiousirS uFaperS VI the
corsage, is also made of black velvet.
Black and white will be among the
Evening star., 1914-03-20
New Ways to Cook the Winter
Vegetables.

Pea Cakes.-Boil three cups of peas in
salted water until tender. Drain and
mash. seasoning with salt, pepper and
OUTER. Make a batter of a cup of
milk, two beaten eggs and half a cup of
-four sifted with half a teaspoonful of
baking powder. Stir the pulp into the
batter. mixing thoroughly. and fry by
spoonfuls in deep fat.
Baked Mashed Peas.-Soak a pint of
split peas overnight. Drain, cover with
cold water, add pinch of soda and cook
slowly for three hours or more Drain
and press through a colander. Season
with salt and pepper. moistening with
boiling milk, and beat until light. Turn
into a buttered baking dish and bake for
an hour.
Peas and Rice.-Put one-fourth cup OF
butter into a frying pan, add one cup of
well washed rice and cook until the rice
is golden brown, stirring constantly Add
one quart of boiling water and a can of
peas drained. Season with a pinch of
salt and add sugar to taste. Put into a
baking dish and bake until the rice is
tender.
Peas a la Francais.-Mix tablespoonful
Of butter with a teaspoonful of flour and
put into a saucepan with two cups of
canned peas and cup of water. Add
six small onions and small bunch of
parsley, cover and cook for forty min
Evening star., 1914-03-20

A delicate pudding sauce. which can
only be made with economy when eggs
are cheap, calls for the whites of six eggs
beaten to a stiff froth and then sweet
ened with eight teaspoonfuls of granu-
lated sugar added to the well beaten
yolks Of six eggs, favored with vanilla
and served Immediately.
Evening star., 1914-03-20
To Make 0kra Soup.

Okra soup, or gumbo soup. can be made
in good many ways. For one kind
make rich stock from beef and veal
bones strain and skim. Add to a quart
of the stock pint of okra cut In small
pieces and stewed with a pint of toma-
toes and a pint of water until tender.
Put in three or four teaspoonfuls of rice
and simmer until it is tender. Then serve
very hot. This soup. of course. does not
equal chicken gumbo soup, which is one
of the most delicious soups made, but
which takes four or five hours in the
making and calls for chicken, beef okra,
potato, onion, rice. tomato. green pep
per. bacon and several other ingredients.
Evening star., 1914-03-20
I ~ 1TE
| &c
| PANTRY

against the rule which demands neatness
in the service of eggs. They should be
Evening star., 1914-03-20

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.
Evening star., 1914-03-20

Have the new spring tailored coat and
skirt made Of the new diagonal duvetyn
or the new corded duvetyn.
A simple and becoming style is the
peasants smock This fashion Is fea-
tured on many Of the smart gowns.
Evening star., 1914-03-20

moire, trimmed with white net, some Of
the smartest collars are. evolved.
Tiny buttons and little bows in bright
tones are also .requisitioned, to decorate
those accessories Of dress.
tCobyrght 1914, by A. j. KobIer.y
Evening star., 1914-03-20
FOREIGN FASHIONS
FOR AMERICANS
BY LILLIAN E. YOUNG.
special Correspondence of: The star. j.

Speciaf Correspondents of'The Staf- =,
MONTE CARLO, March II, 1914
Almost all of the evening gowns
Shown here show wide and varied
use Of handsome embroideries. Net and
chiffon seem to be the favored ma
terials for a groundwork. and these are
elaborately ornamented with heavily
stuffed embroidery or delicate tracery
in beads or metal thread. One very
beaptifaI evening gown of ivory white
satin had most effective embroidered
tunic of silver net, studded with small
turquoise nail heads and cut steel
beads 1t was topped by a broad girdle
of turquoise blue velvet. swathed about
he waist. The corsage vas of white