davidaulloa/AmericanStories huggingface dataset:
Evening star., 1915-03-07
EASTER SHOE STYLES.

VIZ AR and peace find expression in
Wv the colors of the new footwear.
Military colors in red, blue, gray and
various tan shades are seen in high and
in low shoes. Shoes are also decorated
with braids in gold and various colors.
or with buttons in red, blue. brass or
silver gray. Styles typifying peace are
made of white leather or of black and
white leather. Colored laces are in
many shades, including white. sand.
Palm Beach. almond, fawn. putty, tete
de negre brown, dreadnaught. etc. They
come in round. tubular and fiat form.
Quite a saving may be made by elm
mating high shoes and wearing CATERS
with walking slippers or ties instead.
They should be made to order If pos
sible in order to secure a high cut
reaching half way to the knee. They
may be made of the dress material
and strapped on with patent leather,
shoes no matter what the original top
may be. Shoes with light-colored tops
and light CATERS may seem Impractical
on account of soiling easily, but they
can be cleaned satisfactorily by brush
ing with gasoline.
Strap effects are everywhere worn in
low shoes. The straps run all the
way from a single one across the in
step to a group in the same position,
tie. Straps in broken lines. in one
piece where they button, but parting
an inch back of this and half passing
upward and half downward on the
quarter of the shoe, are a novelty and
becoming one. Straps which come
in bias lines from the lower portion of
the sides to meet under a rosette
buckle on the instep are seen in dressy
feathers or kid in such colors sand.
putty and light gray and black. Then
there is the strap which has nothing
to do with the fastening. but whicn
forms a grille across the instep, while
the closing is made with little tiny
extension straps at the side, lower
down on the shoe.
One or two pairs of slippers will
equip one for evening. Very smart are
slippers of satin unadorned There is
not vestige of buckle or bow. jus
a plain vamp. Then there is a slipper
which is merely IA small pump with
IL single rhinestone where the buckle
is usually placed. This is for a small
foot only. it is sure to attract at
tention. Velvet slippers are used in a
bright tint to contrast with the color
of the frock, the stockings being in
some pale neutral shade, such as tan,
gray or cream colored silk.
Evening star., 1915-03-07

day friends have slight opinion of
their taste in choosing clothes.
Before one gown is Lought bride
elect wants to thresh out her, pros
pective social life. She usually can
determine where the greatest demand
will come. Even if her future life is
to be spent in new city. she can come
to safe conclusion regarding her
opportunities. In other words, she can
draw up a scenario and fill in after
ward.
She must strive not to overstock on
superfiuities, that's all. 1t may be a
serious temptation to go among allur-
ing garments that are not required
in her scheme of life: she is only
human in wanting to throw prudence
to the winds and put money into a
garment that she hopes to find an
occasion to wear, but along that path
lies danger.
The money gone in that direction
probably is needed in another, and to
skimp on coat, suit or frock that is
to be steadily worn because one was
inveigled into buying something that
may never be worn, is to SOW regrets.
Even in underwear it is unwise to fill
the wedding chest, fisuratively speak
Evening star., 1915-03-07

ing, Clothes not only change. but
lingerie changes with them. All one
has to do to be convinced of this fact
is to review the fashions in petticoats,
corset covers. knickers. nightgowns and
chemises during the last three years,
and then soberly ask ones self if the
purchase, or making, of dozens of un-
dergarments is wise.
AS skirts grow full or narrow. as
bodices grow slim or broad, as necks
are high or low. as hips are compressed
or left to curve, just so often changes
the linen worn beneath all these vary
ing garments Even the fabrics for
underwear are not the same year in
and year out.
Linen. muslin, dimity. silk and jersey
in various weaves. give way to each
other in a Kaleidoscope manner. Count
less fashions come into being and
countless women take them up. Each
is designed to suit some passing pha Sc
, of fashion in outer garments, or i'm
prove in some fashion upon existing
standards. Constantly the designers OF
underwear and corsets work their
brains to tempt women. and women are
tempted. Therefore no bride wants to
Evening star., 1915-03-07
Short Cuts for H@ws@k@@p@rs

To make. boil two cups of granulated
sugar and one cup of water until the
sirup threads And a pint of orange
juice and the juice of one lemon. Scald
one cup of cream, adding the beaten
yolks of two eggs When both are par
TALLY cool mix the custard and sirup.
setting away to become chilled. Then
add cup of whipped cream and freeze
A suggestion for spring luncheons is
that of a rather new way of serving
oranges. Peel and pull apart in their
natural divisions, removing the tough
white skin and seeds. The fruit is then
piled in shaved ice in pretty dishes and
is served throughout the meal like olives
or radishes. 1t is delightfully."- cool and
refreshing through a heavy feast
To make grapefruit meringue first
prepare a rice croquette mixture by
cooking cup bf washed rice In salt
ed milk until Hnder and adding to II.
W hile warm, Cd well beaten egg, four
Evening star., 1915-03-07
Parted Hair.

TN spite of every style that comes and
goes in hair dressing, the parted
coiffure always enjoys a certain pop
ularity. Just now. the part is on the
side, and it is very becoming part
to most types of face. The sculptors
of classical times and many artists of
later days-notably Raphae-almost al
ways parted the hair, and 1t has been said
that their reason for doing was that
they wished to impart an intellectual
air to the women they created That,
surely, is not the reason the coiffeur of
today parts the hair of some of his
patrons. But his reason is good
enough to stand the test of reasonable
ness. the part of today is becoming.
WMe serSes have heavy bands of
Evening star., 1915-03-07
Table Fancies.

~ ANANAS are best when cooked.
Xxx Lay one or more on plate, place
~ in a fairly hot oven and in about
fifteen or twenty minutes the outside
skin will have turned black and limp
and the fruit inside a delightful custard.
In this form it is more enjoyable and
more easily digested, and as food it
is equal to the best potatoes. Children
enjoy cooked bananas. either eaten alone
or with cream or fruit juice of any kind.
This is an excellent way to prepare
bananas uncooked: Take six perfect
bananas, peel them and cut them in
half lengthwise. Lay them in a shallow
dish and sprinkle over them three table
spoonfuls Of sugar. into which has been
mixed quarter of teaspoonful of
ground cloves and just pinch Of salt.
4 tablespoonful of lemon juice sprinkled
over them brings out the flavor of the
fruit.
! Orang cream is delightful dessert
Evening star., 1915-03-07
A Lemon Pie to Make Your Mouth
Water,

Few cooks know how to make a per-
feet lemon pie. The shell should al
ways be baked first, in order that ii
may not soak the juice. The filling is
made in this way: Stir into cup of
boiling water one tablespoonful of
cornstarch dissolved in cold water.
Cook until clear. Add one cup Of
sugar, one tablespoonful of butter, the
the grated yellow rind and juice of one
large lemon. Cook two minutes longer
and pour into the shell. Beat the
whites of two eggs stiff, using wire
whip to entangle as much air as posi-
BILE, add two tablespoonfuls of pow
dered sugar and spread lightly over the
pie.
The next step is where so many
otherwise successful cooks fail. In
stead of the meringues proving to be of
a delicate foamlike consistency a
tough, leathery compound is the result.
The trouble is in the heat of the oven.
The albumen of the egg requires slow
cooking-so slow as to resemble a dry
minutes in an oven with the heat turn
ed off is the usual time. Allow the
filling of the pie to cool little before
spreading the meringue on. If too hot.
il would tougher the mcringuc. I'm
der these favorinG conditions tho re-
suit viii be "a tender, delicate meringue
that will retain its original thickness.
EMMA PADDOCK TELFORD.
Evening star., 1915-03-07

~O prepare scalioped salmon: Put
Iaver of soft grated bread crumbs
q in the baking dish that has been
we'll buttered Sprinkle the bread with
salt, pepper and bits of butter. Cover
with a layer of faxed salmon, sea
son1ng with salt and iepper and pour
ing in some Of the Oil and hquor from
the can Over this spread another layer
of the seasoned crumbs. then more sal
mon and so on until the dish is filled
Let the last layer be of buttered
crumbs nloisteniug slightly with milk
Spread little soft iutter over the
srface and bake in a hot oven TO
rich brown.
Filet of Sole or Flounder.
while the real English sole used in
high-cIass cooking for the production
Of elegant entrees is practically un
known in this country. an excellent
substitute is found in large founders
which are nowhere near SO expensive
and are in season all the year round
Prepared in the same way as filet of
sole, il takes connoisseur in fish TO
tell the difference
Procure the filets from the soles or
founders each weighing from one to
one and half pounds. Usually the
FISH dealer will do this for his GUS
toners. but il is simple matter and
can easily be done at home Remove the
head and cut down the entire length
Of the back TO the tail The inc!sion
should be deep enough to reach the
bone With knife loosen the flesh
from the bone on each side OF the cut.
working up toward the fms.
Turn the fish oyer and repeat the
process on the other side. which leaves
the bone clear Remove. cut on the
Inns and there will remain four long,
thin pieces or tlets. Peel on the
skin by holding the flet flesh side up
on board and pressing the skin down
ward with a knife. Rinse OF in clear
water. wipe dry and sprinkle with
salt and pepper. Lay in a covered dlsh
with the sliced onion. the juice of a
lemon. d sprig of thyme and three OF
parsley. Cover and leave for half an
hour. Twenty minutes before serv-
ing, wipe dry. dust lightly with -four.
dip into beaten egg, which has been
diluted with little cream or milk,
roll in grated bread crumbs and fry
In deep. smoking hot fat. Arrange on
a hot platter and serve with tartar
sauce When the flets are served in
diVidually, a tasty way is to put in
the bottom of a buttered pannikin a
foundation of creamed spinach, on this
the cooked fish and over il a thin layer
of mashed potato. to which a little
cheese has been added. Dust with
grated cheese, brown in the oven and
serve piping hot
Evening star., 1915-03-07

do go out of fashion and she will be
discouraged, indeed. when she finds her
closet draped with expensive clothes
that must be altered or discarded at
time when the purse is not too full
for further demands.
No woman wants to be considered
Evening star., 1915-03-07

if it was acknowledged. Each bride.
like each human being. must work out
the problem alone. If she eXhausts
herself over the wedding preparations,
il will be against good advice. One
thing, however. may appeal to her
common sense. which is that frocks
Evening star., 1915-03-07

most experience, it comes too late to
be of service to you or any one else,
for the one thing that rarely does
experience applied to another's case.
1t is a sad truth, for much suffering
and many mistakes would be avoided
Evening star., 1915-03-07
Choosing a Trousseau.

Whether the American women are be-
hind this incessant and restless search
for original treatment of fabric is not
within the power of any one person to
answer. The Americans may have been
stimulated to restlesSness by the ad-
vertisementS of the persons who make
and buy clothes. or they may really
resent the necessity of buying new
things every few weeks. No one knows.
It is a Japanese circle, or rather like
path in an Australian bush around
which one may wander ceaselessly
without coming into clear spaces
But such discussion has nothing to
do with the subject of choosing
trousseau. This is the problem put
before many brides-elect in America
today. They want to know what to get,
what to avoid, how many clothes are
needed. what kind of lingerie is best.
what is the fashion in bridal frocks
and those for the bridesmaids and
flower girls.
Chapters could be written for the
girl who is puzzling her head about
these important questions, and still she
would ask for more. 1t is of use
to tell her that economy of time. vi
tality. nerve force, along with economy
of money is the real problem, for she
will not listen to you, reserving her
decision until the wedding is over, and
she comes near being nervous wreck.
Then she sees your point, but, like
Evening star., 1915-03-07
Apple Farci.
Baked Apples a La Creole.

Having cored and baked the apples,
with little lemon juice added to the
water in the pan with which they are
basted. fill the cavities when tender
with jelly or marmalade, then pour
over them the liquid they have been
cooked in. Beat the whites of the two
eggs to stiff froth with two table
spoonfuls of sugar, pile some of the
meringue lightly on the top of each
apple and place IL. a very slow oven to
color and pnff Serve cold
Evening star., 1915-03-07
st. Patrick Decorations.

A QUAINT table arrangement may be
~ carried out in green and white.
large bowl of hyacinths and smilax
forming the center. Around this place
a drove of little green papier-mache
pigs. tied with tiny green ribbons to
pin on. These make suitable favors
for the ladies. and shamrocks with
pipes can serve the men. Cut out four
large green shamrocks for the corners
of the table. Hang above the table q
green harp of Ireland. made of green
cardboard. Serve a green lemon and
creme de menthe punch. with green
cherries. and use green and white brick
cream and little shamrock cakes
Evening star., 1915-03-07
Waldorf Baked Apple Dumplings.

These are made with a good short pie
crust. Peel the apples. leaving them
whole. then core and fill each apple
cavity with sugar. little butter and
little cinnamon or Glove for season.
ing. Cut some rounds of paste little
larger than the apples and cover them.
leaving no opening. Bake in a dripping
pan for about an hour in a steady
oven. Before quite done, draw the
pan 10 the edge of the oven. brush over
the top of each dumping with water
and dust lightly with sugar to give
them glaze. Sometimes, for a
change. the dumplings are baked in a
deep baking dish, nearly full of rich
sauce, made of water, sugar. butter
and cinnamon to season. The dump
lings should be well covered with this
sirup, and more of the same should be
poured over them before serving.
French Apple Conserve.
Evening star., 1915-03-07
What She Really Needs.

1t is not easy for a stranger to
answer a question regarding what
bride needs. So many difficulties arise.
Social opportunity is strong deciding
factor. Where bride must go and
in what kind of social life she moves
determine her choice of costumes
rather than the size of her pocket
book.
She must have certain kinds of frocks
if she moves about in a certain social
system. The girl whose day gayeties
are more frequent than the night ones
needs smart afternoon frocks, while
the young woman who prefers to pass
her days in various activities that re-
uuire only a tailor suit and save her
social life until the evening wants an
other style of wardrobe.
To put money into costumes that are
rarely required is utter extravaganza.
To put money into the clothes that
, are most often needed and in which
friends most often see one, is to spend
wisely. 1t is what one wears every
day that often determines ones reputa-
tion for looking well, rather than
dowdiness interrupted by a burst of
glory on special occasions. Far too
many women argue the other way and
cannot reason out why their every
Evening star., 1915-03-07
RECIPES FOR MARCH DAYS

shallow baking pan. Mix together six
teaspoonfuls of sugar and a teaspoon
full of grated lemon rnd or cinnamon
as preferred. Fill the cavities caused
by the removal of the cores, pour in
sufficient hot water to cover the bot
tom of the pan and bake in very
quick oven until soft, not mushy, bast-
ing frequently with the sirup formed
of the water and sugar. Put one of
these crisp brown apples in a pretty
glass or china saucer. pour about it
cream. plain or whipped, and who could
ask for better? Variations in the serv-
ice of baked apples are these:
Baked Apples With Nuts.
Butternuts. black walnuts or hickory
nuts are best for this. For dozen
large apples, cup and a half of nut
meats will be required and table
spoonful of sugar for each apple. Chop
the meats fine and add to the sugar.
Core the apples and fill the cavities
with the nuts. Place in "A dripping
pan pour in cup of boiling water
and bake in a quick oven until the ap-
pies are tender. Take up carefully,
pour the juice in the pan over them.
If desired extra nice spread a me
ringue. made from the whites of two
eggs. beaten stiff, with two tablespoon :
fuls Of powdered sugar. over them, then
ser IN y nbuGTale oven urlll pun 90
| and a golden brown. Crown each APP
| pie with a candied cranberry or pre-
served cherry, if you wish pretty
color effect.
Apple Farci.
| Select eight large, tender, perfect
| apples, wipe, core, then steam until
tender For the filling, allow a quar-
| ter pound of candied cherries and two
| ounces of candied pineapple. Chop
| fine and simmer with a half cup OF
sugar and a cup of water. Arrange the
steamed apples in deep glass dish
drain the fruit and fill the centers oil
| the apples heaping full Boil the sirur
| until thick. flavor and dip over the
apples. Chill and serve with whipped
cream.
Evening star., 1915-03-07
q LII the world loves lover. and
fn\ all the world of dressmakinS
0\ considers well a bride.

n LII the world loves a lover. and
h\ all the world of dressma king
~ considers well bride
q x What she is to wear after
the Easter wedding as well as
at it is a never-endins subject. for
each sea- ason brings its own discussion.
its changes and its needs.
Easter comes this year at time
when new clothes are necessary and
welcome. Proba bly, this is one of the
dominating reasons why brides choose
that week for their weddings, for it is
economical to buy a new assortment
of wearing apparel when the climate
is changing from one temperature to
another and the shops are displaying
new things.
Other seasons present difficulties. 1t
is puzzling to know how best to divide
the allowance meted out for the trous-
seau. Little by little we have learned
new lessons concerning the purchasing
of an undue amount of gowns, hats
and wraps that are useless before they
have seen enough service to warrant
the money wasted in them. This is
lesson that has been inculcated in us
recently in regard to the purchasing
of clothes at any season of the year.
Americans by changing the fashions
so often that the clothes of one month
dropped out of fashion the next month.
The discussion regarding who was
responsible for these lightning changes.
this restless condition, is as endless.
if less important as the one anent
the responsibility of the war; but one
would say that the evidence puts the
balance of blame on the American pro-
fessional buyers If they did not de-
mand original creations four and five
times a year from the Paris designers,
the latter would have time to study and
evolve graceful and worthy ideas in
stead of the vast variety of freakish
ones that we have been burdened with
for half dozer years. Naturally.
they want to garner in the shekels
while the sun shines, and they twist
and turn and fret their minds, as
well as the materials, into new shapes
which may find favor in the eyes of
the keen American buyers who are
never satisfied. and are always de-
manding something new.
Evening star., 1915-03-07
Slight Change in Bridal Gowns.

An effort has been made to introduce
color into bridal frocks, but without
success. Plain white rules. Satin re-
mains the favored fabric. Trains are
hung from the shoulders or gathered
to a high waist line. The length is
optional. Severity is sought and the
V-shaped opening is preferred to the
high collar. although there was reason
to think that the latter would be adopt
ed this summer.
The veil over the face has disappeared
to a large extent, but the coronet Of
orange blossoms remains, although
most brides prefer wired lace, especial
ly If it is old and rare. If there 10
enough of it, it outlines the edge of
the veil down it's entire length. Long.
transparent sleeves are better than
short ones
Freakishness in the costume is not
permitted by any one of good taste
Many features of fashion that are all
very well in other gowns must be
barred from the wedding gown.
Evening star., 1915-03-07
Baked Apples.

Apples carefully baked are among
the most delicate of desserts. Core
and peel tart cooking apples and set
them. nearly touch one another. in a
Evening star., 1915-03-07

out of fashion. no matter how much
| she may protest that she doesn't care.
She would not like to hear that others
| said it, even though she admitted it
| herself, and vet others do say these
| things far before we their truth.
Rest assured, that whatever defect
you voice to yourself about yourself.
several others have voiced it about
you. We are not blind to our short
comings, but others utter truth sooner.
not having any sensitiveness on the
subject.
Futility of Buying Many Clothes.
No woman can afford to lay up
of taking time and reasona BILE
amount of money to get the one cos
tune that is to see service every time
one goes abroad is an excellent method
to follow. In small centers, where one
goes around in an even circle of friends
much of the time, one costume becomes
| tresome, to ones self as well as to on
lockers, SO it is not wise to carry it
out. Only women who live in large
city, where the interests are varied
and new people meet daily. is the plan
of putting ones all into one costume,
no matter how admiral to be COM
mended.
Yet it is always wise to take the
strictest rule for guidance and build
on it, to avoid letting exaggeration run
away with one.
If we start out to get one frock and
buy three it is better than if we
started out with the idea of buying
three and ending by acquiring six.
Possibly there were days, or rather
epochs. when the filled chest was the
thrifty possession to take to a hus
band. but at present it is a burden. 1t
means that few things in it will be of
much account after a few months.
Each Easter bride should weigh this
truth well before she goes out to the
dressmaker, or to shop for clothes.
She should seriously consider whether
she wishes many costumes for short
time a few spread over long space
of time. The fewer costumes she gets
now the happier will she be when the
fashions change and she has enough
trousseau money left to get a new
gown. A bride who puts some of her
allowance away until the season turns
is wise. She has then the chance of
always looking well.
Evening star., 1915-03-07

There are bracelets of jet, dog col
lars of jet. combs have high backs OF
fine jet. black velvet ribbA- ties with
jet tassels and sailor haN are trim
meoeWith jet buckles.