davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15
Ever~Present Powder Puff Found i'm Many New Gvis@s

stitches. The pasteboard disk should
be only a tiny fraction of an inch
larger than the mirror and the silk or
ribbon should be gathered up only a
tiny fraction of an inch smaller than
the mirror. that the edge of the disk.
the edge Of the mirror and the edge
of the ribbon all come within the
measure Of a quarter of an inch. This
little difference in measurement is just
enough to keep the mirror in place and
not enough to make a bulky or awk-
ward finish to the bottom of the bag
Some of these little silk or ribbon
loid hoxes-which have the advantage
of holding the powder so that it does
not work through the silk.
The fitted silk and velvet bags. like
the one shown in the illustration. are
of course the most complete. These
bags are made Of beautiful materials
Sometimes they are bead embroidered
and sometimes they are made Of wol :
derful brocade. The finish OF the mo-
ment is a silk tassel into which the
end of the bag, be 1t velvet, silk or
leather, is gathered.
The powder puff in such a bag is
sometimes more securely held in lit
tie inside bag of silk to match the lin
ing. The mirror. too, Is variouSly ac-
commodated. Sometimes 1t Is fastened
to the inside frame of the bag with
short gold or silver or nickel or brass
chain and sometimes it is fastened fat
against the inside of the bag. Some
times. too, it is just tucked in one Of
the little silk pockets of the lining.
There are various little powder puffs
which can be put into any handbag to
make it as convenient as regular
vanity bag. There are little powder
puffs in japanese cases. of cloth, print
1,,,ft oh rafh "a
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15

touch to such little box is tiny
colored print pasted in the middle of the
-op. edged with braid or gold thread:
Many women prefer to have little
silvertopped glass jar Of absorbent cot
ton on their dress ng tahes instead Of a
puff. The bits of cotton distribute the
powder quite as we'll as puff and can
be destroyed as soon as they have been
used. Fortunately in hotel cloakrooms
and hairdressers' parlors the powder puff
is almost a thing of the past: the far
more acceptable jar of cotton has taken
its place.
As an individual possession the pow
der puff is still a delight. AS piece
of semi-puhlic property it ought to
have no more standing than the public
drinking cup or cake Of soap or towel
The modern vanity bag Is clothed in
many forms and fabrics. but it always
holds two things-a powder puff and 4
tiny mirror.
The little ribbon bag. with mirror
side is a very convenient sort. because
1t is so small and compact. to put in
the theater bag or the silk or velvet
bag for afternoon use. One such little
bag holds tiny powder puff to which
a pink rose Is fastened for a handle
This bag. needless to say. is made of
rose-covered white ribbon.
The only difficulty in making these
little bags is in keeping the mirror in
place And this is no difficulty If you
understand the trick about doing it.
Cut two disks of cardboard just a
shade larger than the little mirror to
bee used. Cover both of them on one
side with silk. and overland the edges
of the two together-as If you were
making the sort of little pinholder
that your grandmother used to make.
If you can do so. secure the back OF
the mirror to this little cardboard disk
with glue. Then shir the silk or rib
bon of which the bag is to be made.
1t should have been scanned already
Draw the shir string up so that 1t is
little smaller than the face of the
mirror. Arrange the gathers evenly
and place the gathered ring of silk
over the mirror. Quickly pin it to the
edge of the pasteboard disk and then
fasten it securely with few strong
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15

a JUDICIOUS mother gives her chill
~ dren a good many parties.of SIM
pie sort to make the little guests
happy, not by an excess of food but by
the interesting amusements which she
provides.
A children's party will be much more
attractive if decorated In good taste. and
pink or blue are the best colors for chit
dren. A blue color scheme is not quite
so easy Of accomplishment as pink one,
but the difficulty of getting blue fow
ers in winter can be met by the use of
white flowers in blue bowls or jars. Sou
venirs can be wrapped in white and tied
with blue. Blue ribbon favo;s may be
given to the little guests. Invitations may
be written on the reverse side of boy
blue" postal cards in color.
With pink scheme it is easier. There
are pretty paper napkins with inch vide
pink borders and pink flowers are Away 5
obtainabe. A very pretty effect is OBJ
tanned from the use of doilies and cen
terpiece of rose patterned cretonne or
chinz. as the edges can be pinked and
they will serve from time to time and
please children more than lace or en-
broidery. Rose postal cards may be used
for the invitations to Il pink party. An
other way is to cut sprays of roses and
leaves from wall paper. paste them onto
fine bristol board. cutting that out in its
turn and writing the invitations on the
plain side.
For very small children the feast should
consist of delicately thin bread and but
ter. angel or sponge cake and ice cream,
nodded custard served with whipped
cream and very milky cocoa for a drink.
a variety of sandwiches is in order for
large children.
Chopped chicken. deviled ham mixed
with mayonnaise. peanut butter, cream
cheese and chopped nuts are all good
and digestible- Small cakes are less trou-
BILE than one large one and are as well
liked. They can be bought in a great
variety. but 1t is an economy to make
them at home. Any simple cake mix
ture may be baked in a thin sheet and
cut into various shapes. Some pieces
can be put together with a filling of
icing and chopped nuts; others can be
| iced in various colors: still others can
| be coated with thin icing and rolled in
] nuts. Ice cream for a blue party should
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15

around a tiny mirror You look in the
mirror and behold-your face in the
little crepe paper cap.
Perhaps the newest thing in powder
puffs is the Iong-handled one The puff
part is of softest swansdown and the
handle-about ten inches lons-is OF
silver. This puff has a box of its own
big silver box. with a little ledge
on the side-iike the rest for cigars or
cigarettes on the edge of an ash tray
which supports the long handle.
This long-handled puff is truly con-
venient. for It's very length makes it
easy to manipulate. Besides that. it is
charming oddly for the woman who
can afford it
quite the opposite of this huge pun is
the tiny one in an enarneled box which
graces some dainty dressing tables. The
little box Is made of silver and enamel
and is shaped like a deep but very tiny
soup .plate-or a fafry,s hat turned up
side down. The wide faring edge meas
ures not quite three inches, and the
little center crown" which holds the
powder and the dainty, silk acked pun,
is an inch smaller.
These little powder boxes are ex-
pensive. but there are others just as
dainty and not expensive.
one of the daintiest is made of gold
lace over colored silk. with a little
iiViieH PtlHt oti top VI etie poA. -hiiu
the woman with clever fingers could
make this sort of box at home, out of a
humble pill box.
The box must be of the sort that holds
disagreeable. big pills, for it ought to
measure two inches across. \ little
round of silk. which harmonizes with
the color Of the room where the box is
to be put should be pasted fiat on the
bottom Of the box. on the top a round
of cotton waddins. family scented.
should first be pasted. This should be
covered with a disk Of silk, and this
with a disk of gold lace or net, the
edges of which should be covered with
strip of very narrow gilt braid.
The side of the box is covered with a
strip of silk, over which is stretched a
strip of gold lace. More gold braid, of
.@e narrowest sort. can be used to cover
the edges. If no narrow gold braid can
be found. a twist of gold thread Will
answer the purpose. The browning
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15
Various Tested Recipes

Wash and cook until tender In boiling
salted water. Scrape off the skin and
mash fine. Add for every four medium
sized parsnips a beaten egg. table,
spoonful of -four and little salt and
pepper. Mix thoroughly, form into cakes
and brown in hot drippings, first on
one side and then on the other.
Cabbage Salad.
A good old-fashioned cabbage salad
is made of one head each of cabbage
and celery. Chop fine, mix we'll to-
gether and sprinkle with a teaspoonful
of salt. Into a double boiler put two
tablespoonfuls Of butter, one teaspoon
full of -four Blend, then add a generous
half cup of cider vinegar, tablespoon
full of sugar, a teaspoonful of mustard
the beaten yolks Of two eggs. and, last
~. three tablespoonfuls Of cream. Cook,
stirring constantly until thick and
smooth. Add a dash of cayenne, pour
over the cabbage and stand away to get
cool. Just before serving add little
whipped cream.
CABBAGE salad as an accompaniment to
fish or oyster course IS Sometimes
cut in two, the contents removed and
he cabbage takes its place.
On the top of each cup, just before
sending to the table. put little mayon-
and green peppers
Prune Gingerbread.
Put into a pan one cup of brown
sugar, one cup Of New Orleans molasses
one-half cup of good drippings or melted
butter, one cup of sour milk into when
has been beaten one teaspoonful of Soda
Two beaten eggs, a tablespoonful and d
half of cinnamon, a teaSpoonful of
cloves. two teaspoonfuls OF ginger, the
grated rind OF lemon, one cup ol
steamed and chopped prunes and flour
to make a rather stiff batter. While
the thickening qualities of -four vary,
about three cups is the usual estimate.
Crullers.
Stir TO a cream one-quarter cup of
butter with one cup of sugar. Add the
yolks of two eggs. slightly beaten. and
the whites whipped to stiff froth
Sift together four cupfuls of flour, one
quarter teaspoonful of grated nutmeg
and three and a half teaspoonfuls OF
baking powder. Add the dry ingredients
alternately with milk to the first mix
ture until the right consistency for roll
ing out. Toss on moiding board Well
Toured, roll thin and cut in long, mar
row strips. Twist and fry in deep fat.
EMMA PADDOCK TELFORD
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15
When the Child Takes
Lunch Away From Home

abundance. The plain white ones, in a
soft enough quality. cost only nine or ten
cents a hundred,
!; ::
AT the expense of more energy and
money the lunch basket can be fitted out
with little lunch napkins of linen or
damask. Fringed napkins are not dura-
BILE, and, of course, such elaborate napkins
as those embroidered with Madeira en-
brodery are quite out of place in child 8
lunch basket. The napkins can be made
of heavy white or tan linen. They can
be hensttched rather coarsely but
strongly. If the child likes color the hem
stitching can be done with colored linen
The hens can be finished with cat
stitch or featherstitch or else with sim
pie chainstitch of color. The addition of Il
simple initial, which can be worked in
cross-stitch without much trouble, OF
course. MAKES the napk nS NOR" nopular
Fo the very small youngster one OF the lit
tie catstich pussies o4 uucnllnss would
be welcome in the corner Of the napkin.
There should be cup OF some kind
of course. Paper cups which fold into
almost no space can be bought cheaply
by the hundred, and these can he used
for warm as we'll as cold liquids. But a
more substantial cup can be bought-a
folding cup of nickel. This can be COW
cred with a little screw cap or else put
in leather or flannel case.
There are delightful little knife and
fork and spoon sets which any school
child would like to have as a part of its
lunch outfit. Some of them are made up
of little leather cases. in which iinple-
nents with folding handles are ranged
compactiy.
Wooden plates are the best sort, for
they cannot be broken The school lunch
must usually be eaten in the midst of
confusion and the necessity to worry
about the dishes it is eaten on should
be avoided If possible.
X x
There is new sort of paper baking
dish on the market now in which any
liquid can be cooked. It costs more than
the regulation paper pate case, but it is
cheap. nevertheless, and it is made in a
size especially suitable TO the school
child's lunch.
The school childs lunch must never be
monotonous. one day plan to pack sand
witches of bread and butter and minced
nuts with deviled eggs. cocoa and figs.
and the next day put in a slice of chicken.
All apple milk and a buttered roll The
next day rice pudding, vegetable soup.
brown bread and butter and a piece of
milk chocolate might be given, and the
next cocoa, an orange, lettuce and minced
meat sandwiches and an unfrosted, plain
cake.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15
Handy Window Pole.

TAKE an old broom-hafdle. Paint II
TO harmonic with your room and
insert at one end a screw-hook. Screw
into the upper sash of each window in
the room a ring-screw for the hook on
the pole and your window pole is ready
for immediate use. This will save YOU
from having to run up and down and
through the house looking for a window
pole, or climbing on chairs to reach the
sashes every time YOU wish TO raise or
lower d window.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15
In a Small House.

TT seems as if architects and builders
l are missing a good point because
they do not make more liberal use OF
built-in furniture in small houses and
apartments. few shelves built in any
little nook would be useful in the kitchen
for household supplies.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15
Meat in the Menu.

~NE authority on the art of cooking
IL says that although there is great
variety of meat dishes. there are
only three general ways of cooking The
first is the application of intense heat to
keep In the juices. This is suita Bile only
for portions of clear meat where the
tibers are tender. By the second
method the meats are put in cold water
and cooked at a low temperature Ihis
is suitable for bone, gristle and the
toughest portions of the meat. which
for this purpose should be divided into
small bits. The third is combination
of these two processes, and consists of
soaring and then stewing the meat
This is suitable for halfway cuts, that
is. those that are neither tender nor
very tough. The many varieties of
r~eat dishes are evolved from these
three processes. and are usually only
matter of favor and garnish.
The expense for meat in the home
may be reduced in several ways, and
each housekeeper can best Judge which
to use in her own case. Careful at
tention should be given to the use of
meat. bone. fat and small portions
away and tile utilization of leftover
portions of cooked meat. as well as the
use of the less expensive kinds.
X *
No matter what the cut, whether ex
pensive or cheap. 1t cannot be utilized
to the best advantage unless it is well
cooked. Poorly prepared meat dishes
are almost always wasted at the table.
An expensive steak may be so badly
cooked that it is hardly possible to eat
it, while a cheaper cut well cooked
would be much more satisfactory as
Well as more economical
If nothing better can be done for them
the bones and trimmings can almost al
ways be protitably used in the soup
kettle and the fat can be saved for
cooking. thus saving the more expensive
butter and lard. The bits of meat not
served with the main dish or remaining
after the serving can be seasoned
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15
Short Cuts for Houseke@p@rs

and recooked in many paiatabie ways.
or can be combined with vegetables, pie
crust or other materials. Thus the meat
flavor may be extended over large
quantity OF less expensive food With
such combinations. Smaller quantities
of meat can often be bought than would
be necessary We're the meat served alone
Methods of extending the meat flavor
through considerable quantity of mate
rial which would otherwise he lacking
in distinctive taste are to serve the meat
with dumplings. to combine the meat
with crusts, as in meat pies or meat
rolls, or to serve the meat on toast and
biscuits. Borders of rice. hominy o.
ashed potatoes are examples OF the
same principles applied in different ways
BY serving some preparation OF hour.
rice, honliny or other food rich in starch
with the meat We get Il dish winch IN
itself approaches nearer to balanced
ration than meat alone and one IN when
the meat favor is extended through
large amount of the material Macaroni
cooked with chopped nam. hash made
of meat and potatoes or meat and rice,
and meat croquettes, made OF meat
anG some starchy materials Ike
bread crumbs. cracker dust or rice, are
other familiar examples of meat COM
bined with starchy materials.
Whether meat salads are economical or
not depends upon the way in which the
materials are utilized. If in chicken
salad, for example, only the white meat
of chickens especially bought for the pur-
pose and only the inside stems of ex
pensive celery are used it can hardly be
cheaper than plain chicken. but il por-
lions of meat left over from a previous
serving are mixed with celery from the
outside they certainly make an economi-
cal dish and one very acceptable to most
persons.
Cold roast pork. tender veal or any
other white meat can be utilized In the
same way. Apples cut into cubes may
be substituted for part of the celery.
Many housekeepers consider that with
the apple the salad takes the dressing
better than with the celery alone. Many
also prefer to mix little oil and vinegar
with the meat and celery, or celery and
apples. before putting in the final dress
ing, which may be either mayonnaise or
a good boiled dressing
The number Of tasty dishes which
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15
Bull T-UP FURNITURE
SHOWN ON THE STAGE
Scene in Popular Play Depicts English Living
Room Made Charming in
This Way.

and one shelf runs across the top of the
window.
This arrangement of bookshelves is
very attractive and could be carried out
al very little expense, combined with
window seats. il a way to make most
comfortable and homelike room out of
one that was bare and embarrassing
The shelves could be carried to height
of three or four feet all along the window
side of the room. Wherever there was a
window the shelves could be run up the
sIdeS-Snelves not more than twelve or
fifteen inches long-to the top. where the
shelves on both sides of the window
could be connected with one long shelf
over the top.
If these shelves were ten inches deep.
Or deeper. even II the windows were not
depressed or sunk In the wall. there
would be space under and between the
shelves at each window for a narrow
window seat.
IL a charming little house built for a
young bride not long ago there was a
buiit-in sideboard that made the dining
room q mos, distinctive and individual
room The bride, be It known, was a
young woman possessing an unusual
amount OF taste. Every corner and
Granny Of her little house was character
istic Of her own personality.
the dining room vas finished i'll white
woodwork The Sideboard extended
! across one end, where there vas group
OF three windows The central window
Mas broad. and the sill was at about the
usual distance from the floor. In front of
this window. reaching up to the sill. was
the central section of the sideboard. On
each side OF this window was a high, mar
rover window. and beneath these were
The two side portions of the sideboard,
made up of little cupboards and closets,
with glass doors. The whole sideboard,
/ like the rest Of the woodwork, was paint
ed white. The movable furniture in the
room was mahogany. The ever-chaneing
( light from the windows and the ref1ec-
; ton OF lighted candles in them at night
| added tenfold TO the beauty of the side
/ board silver.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15
UNFORTUNATELY it is necessary for
many children to have their lunch

UNFORTUNATELY it is necessary for
many children to have their lunch
con at school. In many cases,
where the luncheon is supervised, this
method is quite satisfactory. But in most
cases, where the childish appetite is al
lowed to demand whatever the childish
purse can pay for, the method is all
wrong.
In one school there was a most inter
esting teacher of domestic economy. She
was always cautioning the little girls in
her charge not to ca, foolish lunches.
She warned. them against the pickles and
pies and other .delicacies in the school
room.
The little girls were much impressed
and really tried 60 apply their knowledge
of dietetics to the choice of their own
lunches
One day when some of them, bearing
trays laden with rice pudding and milk
and toast and other digestible and nour-
lunchroom they CHANGED to pass the
domestic economy teacher. She was
Iunching, apparently unaware of the fact
that their critical eyes could behold her.
coffee two dill pickles and a dish of ice
cream. So all her good teachings were
scattered to the winds.
School provision Of lunches is likely
to turn out in some such disastrous man
ner as this. Hence the put-up lunch taken
from home is the most reliable sort.
To begin with the method of packing.
opinion seems to be that a basket holds
a more appetizing lunch than box. The
basket permits the air to circulate freely
about the things within it and so blow
away the staleness that does sometimes
cling to box packed lunches. If basket
is used il should be a compact, strong
little basket. well made and durable.
And 1t should really be picked out by
the child who is to carry it. Carrying
lunches becomes tedious work after a
while. and the possession of a chosen
lunch basket helps to make the work
more bearable at that stage of the
game.
The lunch baskets should be cleaned
Systematically. Every day after they
are brought home they should be ex-
posed to the sun and air for half an
hour. Every week or two they should
be plunged into hot salt water and then
in cold water and then dried quickly in
the sun and air. If there is no sun dry
them on a shelf over Il fire or near a
radiator.
The child can use paper napkins In its
lunch basket. These can be supplied in
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15

T5ERE is .tuIte d craze at the pres
,rtt tsus for bulIt-in furniture. II
II is made ar tt,.. ri,,e ~, h,,,,-..
6,,,t5;.,,- =
- = 'i'' expensive II usnahN
80 - IN act tAan movable furni-
are. with thu same claim to style and
stness. Sometimes. il II is h,,u. in after
~. ho.,se L. .4rizb.t j. = ,l.t.--,.-
- . Sia'iNeiS eA-
Zen 50 III i likely to be more
satisfactory tlau movable furniture for
I answers tn burmese il is designed 10
servs ,t,td 49, ~, ,,..,t. 5,. ,-,-,,.-.5.... =.
~. ..e.,.,e-....., i''
-'''' '<'S''p'i-
n one Of u" nefHlar plays this winter
: charming English living room is shown
nat dep@ptis fer rruch az it, ctsr,,, 49,,
,,,,,i, ,,,-,i,-- IA va
20 h'EiA "ith, there Is fireplace
surrounded dy a plain. shelf-Uka rnan..1
rius /. a. II sh,uld b.. ...-.,1... -,
4, h.. -,.-, ~. -. - 4 :
'' 't''i'N i"""-' if"'i4
ne H"tAl "' Nsaiin anu comfort and the
l4aIlt@l allow u ought TO b. plain To the
ooint oe seventy. unless itde.d - Il.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15

SUNDAY MENU.
BREAKFAST.
Grapefruit or Stewed Prunes.
Cereal. Rye Gems.
Coffee.
DINNER.
Celery Soup.
Bullock ; Heart with Carrots.
Baked Potatoes, Parsnips.
Cabbage Salad.
Caramel Pie.
Coffee.
SUPPER.
Baked Beans. Pickles. Chill sauce.
Brown Bread
Cru.lers, Cheese. Ounce Preserves.
Coffee or Cocoa.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15

Use for these freshly dug parsnips.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15

r TERE are few interesting and APP
n petizing garnishes to make with