davidaulloa/AmericanStories huggingface dataset:
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12

TO feed a French family a week iut
the skill that serves best in couNlnE Is
in knowing how to flavor properly ANA
To make tasty uses of sauces n
gravies.
when Il food il really excellent
within itself it should he treated as
plainly as possible. Its taste should
not he destroyed by addinr ingredients
that take away or change its own nat
ural flavor. But in some of the lower
priced foods a proper knowledg" OF
fayors and sauces transforms them
into most excellent preparations
"Oftcn | buy expensive ingredients
for my sauces and t~luNorinES, bu
find them economical in the end, for
ANYTHING tina lends 2cst and enjoy
ment TO the meal prevents waste ana
! promotes health and other forms of
economy. That is why | buN the
best mushrooms, olive oil, capers'
truffics and auChuvics. All ar" econ
omies because they make disable the
| foods that are cheap and could not he
utilized without them. tapcr sauce
remedies the sometimes tons strong Ma
yor in mutton, but nearly any h'!d
sauce will serve the purpose, for arid
is a counteractirc Ia the mutton door,
sage, saffron, savorN, basil ana
THYME are among the scnsoninGs To
employ. Some seemingly insignificant
morsel may he covered with herbs,
curry or other exotic condiments untll
Il is a delight to the eye ana the
palate. TIE stew lunches n may
buy at the french stores contain green
bay leaves. thyme, green celery, ana
perhaps some other sweet herb as wei
as the hot dried peppers. Toast ana
fried bread cut into forms before
,onsting should always accompany
stews and cream dishes, spinach oi
dishes served with sauce. There IL
difference between gravies and sauces
! II is well to bear in mind. a gravy IL
made from the juices of the article
cooked, usually ~thickened and sea
soned. excepting broiled meats ant
fowls. A sauce is made OF materia
foreign TO tho food served.
"Fritters of vegetables are delectabl
10 accompany meat dishes during con
weather. and the garnishes that can h
formed from hard boiled eggs, tomato
cucumber and aspic %jellies n pickle
make a long list by themselves. Tn
red radish cut fancifully Is a prett'
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12
CHFF Gives STOHOUSEWIVES

garniSA and when the little red nut
tons topped with small green leaves
are placed on n slice Of green pickle
unc secures "A most attractive cofnhlha-
tion Of color. Prescntablc appearance
Ina. ,nnrc To do with the relish of a
meal than the average American real
!Zry. Instead of the heavy Ola time
wreath of green about meats ana FOWL
i, Is better to use a few sprlgs at one
side of the foods. use nut meats III
conjunction with savory and sweet
dishes, and tiny ~croquettes are es-
pccially adapted as a garnish, Flow
Crs and fruits should never Sarhlsh
any dish but a sweet one, except mas
turtiums. which are of the Cress family
and combine better with meat and
vegetables. In preparing the toast
rarnish variety Can he given after
| ,oastlng by lightly buttering and then
sprinkling partly ar wholly with
! minced green parsley.
zone of my typical dinners. which
combines Italian and French cooking,
has "A salad of red and green peppers
| large capcrs. tiny Sicilian oliyes, ripe
and purple in hue. and %anchovies
Then comes spaghetti served with q
| delicious darkly red tomato sauce
| cooked with the luscious fruits de mer
more Familiarity known in this coun'
! ;ry as vongole. and very like our owT
| cherry stone CLAIMS. After the spa
ghetti appears the fish. often of three
sorts. in n smoking platter, and yot
are supposed to try each variety. Poul'
Try or game Is usually served, The
most esteemed chicken is fried In oil
and covered with "A delicious sauce II
which fingers the flavor OF garlic, bu'
lust enough to give It a pleasant flavor
Then there are tomatoes. fresh mush
rooms, trufIies and n tiny onion o.
two. and with this some romaine salad
The fruit Is eaten en- salade. Mucl
Of my pastry is manufactured witt
oil. and vol-au-vent is a favorite dish
my sweetbreads and rump steal
cooked Italian style are the best eve
eaten. ! put the sweetbreads In
pan with "A piece of bacon In whicl
the lean predominates and add
chopped carrot, three small onions
Some thyme and IA bay leaf, a few
peppercorns. some parsley. a turnil
and a little broth. After the concoc
ton has boiled for q quarter Of q
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12
WOMEN HOLD ODD JOBS.

Mrs. Mary Warren and Alice pur-
ingtou hold important Government
offices at Washington, hut are almost
totally unknown to the general public.
Mrs. Warren has the job of looking
over the waste baskets Of the Treasury
Department, For more than thirty
years she has sat at her desk in A
small back room In the Treasury
building carefully examining every bit
OF refuse taken from the offices,
Miss Purington is In the Patent
Office and she has the task of passing
on all dolls, toys and games for whirl1
patents are sought. Her business Is
tn see that dolls, toys and games worl
as represented, In the department sh'
is called the first assistant to SAINT,
Claus.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12
TODAY'S BEAUTY HELPS

Nothing cNcitcs more criticism
than II wOman with her face all
daubed with face powder in her de-
sire to hide II faulty or M aging
skin. Instead of using powder,
which clogs and cnlarges the pores,
I is far better to use a good face To-
ion that will improve and pcrma-
lcntly benefit the skin. by dissolv-
.ng four ounces of spurmaN in Il
lalf pint of hot water you can make
an inexpensive lotion that will do
wonders as 4 skin whitencr and com
pleXioL bcautiiicr. Il removes all
shinincSS, sallowncss and roughness,
and gives the skin a smooth, vel
vety tone, while it does not rub off
easily like powder, nor does it show
on the skin.
BY washing the hair with n tea
spoonful of canthrox dissolved in a
cup of hot water, afterward rinSing
thoroughly with clear water, one
finds that it dries quickly and
evenly, is mstrcaked, bright, soft
and very fluffy, so fluffy, in fact, that
it looks more abundant than IT is and
so soft that arranging it becomes a
pleasure. This simple, inexpensive
shampoo c~lcanSes the hair and scalp
thoroughly of all dandrutf and dirt,
and leaves Il clean. wholesome feel
ing. All scalp irritation will disap-
pear, and the hair will be brighter
and glossier than ever bcfore.--Adv,
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12

In making grape ice cream, to one
pint of grape juice add The juice of
mt lemon and "A pint of cream.
Swcctcu with u cup of sugar, AMI
frccHr.
For sylahuh, whip II pint Of
cream with a small cup of powdered
sugar and add the whipped whites of
two eggs. After mixing well add one
half cup If grape juice and pour owe
oranges and bananas, cut in small
pieces.
Grape gelatine is prepared 10y soak
ing two tahlcspuunfuls of gelatinc in
a little cold water and ~tissolviug In
one pint of boiling water. Add the
Juice of one lemon and one-half cur
NJ sugar. when cooled add a pint OF
! grape juice and harden on ice, Serve
with whipped cream.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12
TO KEEP GRAPE JUICE PROPERLY

for sterilizing, with "A board placed
over the bottom to protect the
grape juice from ~overhcating. Pour
the water to within an inch of the
top uf the bottles, and raise the Feat
tn the simmering point, Then remove
the bottles and seal at once.
Grape cures have long been in vogue
in Europe, and physicians often send
their patients to the vine growing
countries To drink the Juice fresh
from the press. They say that it inn
proves digestion. The Juice contains
less water than does milk. and has "A
higher percentage of sugar, with less
protein and fat. Not only is il II source
of energy, because Of it's high sugar
percentage, hut l. stimulates appc-
tites. and Is therefore "A good drink for
the In valid.
a drink often served to invalids in
sanitariums is made by mixing with
two tablespoonfuls of grape juice the
beaten white of one egg, a little
chopped ice and "A spoonful of pow
dered sugar. Another pleasant drink
il made by mixing one pint of grape
Juice, W lemons, an orange and one
pint of water with "A small cup of
sugar. One quart Of grape juice may
be added to IA gallon of ordinary lem
onade, with very agreeable results, In
making fruit punch.
For grape sherbet. dissolve in a lit
tie boiling water one heaping tea
spoonful of gelatine which has beer
soaked "A few minutes in cold water
! Mix this with one pint of grape juice
and the juice II n lemon. Freeze
quickly. adding the beaten white o
one egg Just before Il Is hard.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12
grape

NffkNfsN fIb grape JNlS''
properly sterili2ed and bottled,
will keep indefinitely, and no
sugar is needed for its preservation.
aside from that which the fruit itself
contains. The bottles in which IL is
kept should he well cleansed and
steamed fifteen minutes at "A tempera-
turc Of 240 degrees. New corks are
a necessity.
Just before using the corks should
he soaked half an hour in hot water
to make them soft and pliable, so that
a cork large enough To seal the bottle
may he inserted. To make the seal
ing absolutely perfect, melted paraf-
fin should he poured over the cork
and mouth OF the bottle after the cork
is inserted,
Grapes should never be heated above
200 degrees in making unfermented
juice. as boiling Injuries the flavor.
Use only perfect grapes, we'll ripened,
cleansed and removed from the stems.
Heat. crush and pour through a strain
| ing bag made of firm muslin. In max
ing this bag II IL well to leave n space
at each end which may he grasped in
the hands 30 that two persons may by
twisting the bag In opposite directions
wiring out all the juice.
If perfectly clear juice is desired
this strained liquid should be set aside
for twenty-four hours To settle. Then
the top may be poured of Inso bottles,
leaving Il little space at the top of
each for expansion by heat in s~teriliz-
ing. Pint or quart bottles are better
than large Jars, since the Juice may
be used as soon as the bottle Is opened
An ordinary wash boiler may be used
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12

hour the sweetbreads are dried. egged
and predetermined and then spitted
and roasted for ten minutes. Finally
a little melted butter. slightly dashed
with garlic, Is poured over them.
The rump steak il cooked this way:
After the steak has beer grilling for
two mute the top IL sprinkled with
salt and pepper. the process being re-
peated when the meat is turned. II
is turned half a dozen times during
the ten minutes required to cook II.
| As soon as IL is done a little butter
is added and the whole is garnished
with horseradish. In general these
foods are as inexpensive as they are
delectable. the reason being that there
is no waste. and a large part of the
meal is composed of low priced foods,
such as macaroni. cheese and vcge-
tables.
1T does not require any skill to cook
a sirloin or a roast. Nearly anybody
can do that. and hence the reason
that ribs and lOins are so much in
demand in America. That demand
causes them to he high priced. Many
of the finest restaurant meat dishes
are made from the ow priced meat
cuts. low priced simply because the
people do not know how To use them
and there is not the demand for them
"Of course | now buy higher price,
foods than formerly. for by my econ
omy | have accumulated considerable
and can AFFORD them, but | know how
to economic as much as ever an'
when IL becomes necessary | can dc
II again. one important source q
economy is to substitute some goo'
thick soup for the expensive meats
The soup containing the meat juice
answers all the purposes Of nourish
ment. More than half the refuse con
signed Ia the garbage by the averag
American woman could be- translate,
into appetizing and wholesome d.she'
Few people ever think Of maxim
use of the peeling and cores of fruits
yet the most valuable properties q
such fruits az apples and pears ar
just under the skin, and they will fur
nlsh the basis for an excellent pudding
Cleanse the fruits before peeling. an
in peeling place all good parings an
cores IN one neap, ana All Tusteu POI
tons in another. Stew the former III
I'll quite soft in sufficient water
cover them. then set to strain in
' muslin bag as in making jelly. Whe
! all juice Is extracted boil the liqu.
with sugar to taste I'LL the tint deci
ems. Take off the nre and add cnoug
co starch slaked in cold water
thiCken. Bring II to a boil and poi
into a mould. Leave in n cool plaC
TO set and serve with a little thin Cu'
a tard or CrNam.
THE water in which vegetables haN
@ been cooked contains generally MOI
i Of the valuable mineral salts than Il
. cooked vegetables themselves, Il
n which reason it should never !
thrown away. 1t will form an impo
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12


n than any other people in the
u world" Francois says. roll
ing emerald green peas from
ore hand to the other and then drop
ping them into a shining copper BOWL
'That is the reason why their living
costs them so much. If you do rot
believe me, read. America eats lS5
pounds of meat each year, dressed
weight. In France they eat only ~
pounds If meat a year, in lta'y 81
pounds. So you Americans eat much
more meat than the French ana ltai-
iau nations together, 2.31 times as
much as do and 1852 times as much
a. does Signor Spaghetti. England
eats only l21 pounds Of meat a year
and Germany 1lG pounds. The SWISS
who are "A hardy people. eat 62 POUNDS
o. meat a person a year.
Frauc0is's surroundings spell the
Prosperity that his thrift has planted
Recently the head o in a chateau
IN Brittany, he has set up his polished
table, hung a row Of brass and copper
Utensils and established his ruddy,
clean. white gOwned self in the heart
of New Works little Paris, the West
F"r,leS, Under the shadow Of million
an" hotels and gilt edge cafes Fran
c'.s, in his big basement and sunny
back yard, serves a 80 cent dinner
'Hai runs its toOthsome way from
h"rs dTuvrcs Through fowl to a
h't:'t coffee that makes the trans
rai''i FrenChman twirl his mus
'arh"s with JOY. 1t IL "A table dhote
That calls "A long file OF diners; artists,
IN" girl in the big city, the staid old
married couple, the man who staged
the hundred night play. All these
crowd through Francois's shining
kitchen, wave him a bon soir and drop
contentedly into seats at h round
tables In the garder or on the balcony
Fifty cents a head for a tasty meal
and "A profit for Francois! How
does he do II? He loves to preach a
lesson to housewives as he explains
success in cooking and menu making.
Il have pity on the garbage man.
Frar>Ois first. They" he
points to the gay, crowded dining room
beyond his kitchen. ''eat everything
but the coffee grounds. the potato
skins and the chicken homes. In THU
building the families are all American
n they throw away enough In a On,
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12

around the bottom with wide bands of
contrasting fur to match high fur
collars and wide cuffs, rival the long
coats, but. though charming for the
youthful and slender wearcr. are less
generally becoming than the long
coat. The latter need not, Of neces-
sity. flare toward the bottom, though
the fiaring lines are the smartcst.
There are ample, comfortable long
coats of fur which, though full, are
approximately straight in line, and
some of these are loosely held by wide
belts Of the fur.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12
Boots, Hats, Bags and
Coats Of All Sorts Use
the Popular Material
IN Some Way This
Season

a., ELEANOR HONT DRAlNERD.
~rREI.Y new fur bearing animals
will have TO he invented o il
~ the craze for fur trimmings
continues.
This year fur bids fair to be more
hyishly used han ever before. The
,ong. flaring. full coats, which are par
,h,ularly modish. call for such large
quantities Of fur that only the very
rich or the very e~xtravagant can
afford TO have them in really fine
peits.
Hudson and French seal and caracul
will doubtless he the W furs most
renerally used for such garments, and
they are likely to be trimmed in wide
hands. collars and cuffs Of other fur,
black fox or lynx. natural lynx or
wolf Of raccoon, beaver, fisher, mole.
skunk, &c.
Beaver has come into decided prom
inence and will doubtless be much
worn both as a trimming fur and for
small furs. hats and coats. krimmer
has been revived and for certain pur-
noses is effective, though never hand
some.
Moleskin has been rather extern
siyely used by the French designer
As a fabric rather than a trimming,
being combined in large quantities
with taupe. chiffon. silk or velvet. and
b~reitschwarz is another fur often used
IN such fashion. Black chiffon. white
Ale, lace, silver or gold embroideries
and h~reitschwarz have gon to the
making Of some remarkably beau
tiful frocks or costumes, and ermine
Of the pure white variety-or its less
costly suhstitutcs-is featured in many
model frocks. as is white fox. A Rus
sian frock in white and silver. which
has been much admired, has a long
full. faring coat OF beautiful silver
lace. open in front, belted low and
worn over a white and silver brocade
The Goa, is widely bordercd, cuffed and
collarcd with white fox.
Afternoon coats and evening coats
are heavily trimmed in fur, as arr
velvet and cloth suits. Deep fchu col
lars snugly and fatty hugging tn
shoulders are made in some OF tn
short hair supple pelts such as er
mine. mole, &C.. out the high tubula
or Russian collar and the high col
Ar faring a little at top are. for tn
moment. frs. favoritcs,
Wonderful evening coats are mad
on Russian lines and Of velvet
luscious shades. flame, gerantun
peach. orange, &C, softcned by grea
c liars and bordering bands of ric
furs.
Evening frocks Of tulle and lace al
fur trimmed, fantastic little boots haN
lines of fur around their tops, mi
liners are using fur in every co
oe.vable way, bags are made of I,
and small furs are offered in ever
form from diminutive n tin
round or melon muffs to enormous er
veloping stoles and great pillow {
granny muffs.
What the one fad fur of the seaso
IS to be, If there is to he one, no OF
Cur yet tell; but all Of the old favo
ties are in the field, with fox of q
kinds ranking very high.
short coats of fur, very wide az
Earring in the back and trimm'
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12

Don't he afraid of the little rcstdu-
rant" Francois smllinGly says, as he
pOurs OrIcntally odurous coffee into
tiny cups and starts with IA tray
poised above his head in response to
a call:
Your most excellent cafe NOR,
Francois quickly"
Learn to make my popular dishes
yourself" he finishes.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12
Superstitions and Leg
ends, Many Like
Uncle Remus S, Gath
cred in Book Form by
Exile in Hills

ENllC Ill i HIS
themselves, being indeed generally in
visible.
IL is dangerous to whistle at night
in Jamaica for fear the duppics VIII
catch your voice; but when they pur-
sue YOU sou may get rid of them ny
sitting upon a Bible! These spirits
that yet haunt the old ways of life
by the moonlit seas. or the cabins in
the cane fields, or the little gr~avcyards
I'm the lonely gaps in the mountains,
wreak all kinds of quaint or dire re-
yengc upon those that offend them.
Woe to any one who plucks a flower
from a grave for the spirit of the lead
will follow after and punish in some
strange way the conscious or uncon-
sCious offender!
know Of an instance related to me
by a fellow traveller who, without
knowledge Of the custom. pluckcd from
a grave high up in the jamaican hills
one of the long. red. feathery Cattalls
that there abound. The negro guides
In attendance shrank from her at once
and could not he induced to ollow
When questioned and demonstrated
| with ihcy explained fcirfully, "Duppy
follow YOU: ives feared" and they
withdrew To- a distance in AFFECT ter
ror until the flower was restored.
Up in the Maroon towns. tn" little
! interior villages inhabited 10y the de-
scendants of liberated slaves who fled
| there and have ever since maintained
a fierce and wild Independence. you
may hear the AnnanCy or animal
stories If you are 50 fortunate as TO
gain the confidence of the simple in
hahitants. In these stories. most or
which are handed down direct from
the. old folk lore NJ the Gold Coast,
the hero Is usually AnnanCy the
SPIDER. who is forever uvcrrcaChing
the others. He seems To- h" mainly
evil, and in his continual quest OF
food steals the sustcnaucc of the rest
and Gloats over their discontinue and
his own ingenuity.
1t is supposed that at some remote
time he did not possess his present
shape. hut had some otnrr form. An
examination into the c~tymulugy Of the
words SPIDER and asp reveals the prob
ability hat the original form was that
! of the serpent. many uf whose" Charac-
tcristics Annancy undoubtedly pos
scsscs. This serpent. 9TH" wi>cst of all
the beasts of tho field, was worsuipp,d
originally 10y Ill primitive peoples, and
j. the object of reverence II the ohcah
cut, originating I'm Wet Africa and
50 prevalent even now in Jamaica.
Walter Jckyll gives the following
delightful Annancy story, showing the
hero at his best:
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-09-12

MERICANS eat more meat
than any other people in the
\ world" Francois says, roll
ing emerald green peas from
Mansfield mirror. (Mansfield, Wright County, Mo.) 1908-1957, 1915-02-18
A Splendid Program

\ large and apprcciative audi.
euce enjoyed the entertainment
given at the opera house Friday
night by the Mansfield Concert
Band, designated and dressed
for the occasion as the Mansfield
Minstrel Band.
The program throughout was
an excellent one and every nun.
Der was heartily applauded, some
very enthusiastic encUres being
given. The music was of a high
order and Mansfield has just
cause to feel proud of such an
able musical organization.
The closing number was a hu.
morous sketch. Seeking a Ser.
want, presented by the o. F. F.
Club, withIhe following cast:
Madame GrOsbinet. Mae Hop.
per
Aanatasie, her daughter, Ina
bel Wallace.
Marie, the servant, Mabel Co.
day.
Mary Ann Eliza Smith. from
England, Pearl Newton.
Cleopatra Victoria, a negress,
Opal Hoover.
Bridget Flanagan, from Ire,
land, Bertha Miller
Amanda Widgery Fishook,
from Maine, Eula Newton.
Rat in.the Hole, an Indian
squaw, Ruth Haverty
Carmencita, a Spanish dancer,
Mabel Hoover.
Hop Sing, from China. Ruth
Hoover.
Armina Benibsuifer, a Turk.
ish woman, Mildred Freeman
A reading was also given by
Miss Haverty
Mansfield mirror. (Mansfield, Wright County, Mo.) 1908-1957, 1915-02-18
Frisco Officers Here

A special car was attached tC
local freight No. 24O Friday, ar,
riyIng at Mansfield about noon.
conveying members of freight
claim prevention committee OF
the Ozark division Of the Frisco,
mention of which was made in a
recent issue Of the Mirror.
Those composing the party
were G. h. Whitelam, superin.
tend+nt Of freight loss and dam.
age claims, accompanying the
inspection party, Superintend
ent c. II. Baltzell, chairman; w.
!. Griffin, special agent; p. E
McCarty, engine foreman; T. A.
Parr, conductor; Jeffrey Thorn.
as, car inspector; =. S. Truss
Ter, engineer; f.. ID. Thayer, con.
ductor; G. b. Carson. platform
foreman; d. L. Forsythe, mas.
ter mechanic; f. Banks, switch.
man; II. A. Wright, brakeman:
Paul j. Deckert, secretary.