davidaulloa/AmericanStories huggingface dataset:
Evening star., 1915-01-06


eggs in two, lengthwise. Arrange them
! on fiat dish. and pour over them
giblet sauce made of chicken gravy, a
white sauce. or a tomato and anchoVy
sauce.
Macaroni and Spaghetti.
In midwinter, when fresh vegetables
| are scarce and expensive, macaroni and
| spaghetti offer a pleasing and inexpen-
sive solution of the vegetable problem.
However, If macaroni is served often.
| the way Of cooking must be varied often
or the appetite will soon tire of it.
Here is an excellent Italian sauce for
| macaroni or spaghetti which makes q
welcome change from the too familiar
dish of baked macaroni and cheese.
Put into g. saucepan one and halt
tablespoonfuls tables .S Of butter ADJ Add os small II
garlic. Cook until they are all Drowned
then add three tablespoonfuls Of the
water in which the macaroni was boiled
and a teaspoonful Of beef extract. Add
to this three or four of the dried mush-
rooms. which can be bought at any
Italian grocery These should be soaked
mer for about five minutes. Sprinkle
the boiled macaroni with grated cheese
and pour the sauce over 1t. Boiled mac
aroni mixed with minced ,,e,t chicken or
or brown sauce. makes good luncheon
dish. The meat should be chopped very
hne
Spaghetti au gratin is simple dish
Boil the spaghetti in salted water until
tender. Drain it in a colander and then
return it to. the saucepan with butter
and grated cheese. Toss it over the fire
until the butter is absorbed and the
cheese melted. Serve Immediately be-
fore the cheese has time to harden.
Roman cheese is the best to use for
grating with either macaroni or spa
ghetti. 1t may be obtained at any
Italian grocery. but the other grocers
seldom keep it. At the Italian shops
they also sell tomato paste for spa
ghetti. It comes In small tins Usual
lY they cost cents apiece. 1t has a
far better flavor used with the spa
ghetti than any homemade or domestic
tomato sauce. Do not forget that Italy Is
the native land of macaroni and spa
ehetti. and the Italians know best how to
cook 1t. Cooked as the Italians cook
italian cheese, the somewhat tasteless
macraoni and spaghetti of our tables be-
come new and delicious dishes.
Evening star., 1915-01-06
Eggs Not a Luxury.

Eggs are still a luxury at this sea-
son when they are used as accesso
ries, when an unnecessary egg dish
is added to the menu, or when they
are used profusely in cooking or gar
nishing. Eggs. however, used as the
main dish of a breakfast. supper or
luncheon are not a luxury. but an
economy even when their prices run
highest.
Half dozen eggs at % cents. and
you have delicious and nourishlns
supper dish. Truly, that is not ex-
travagant!
The trouble is that few people serve
eggs in sufficiently varied ways to
tempt the appetite. Here. for IN
simple dishes that, every one who
likes eggs at all will like, and it often
proves that even people who think
that they don't like eggs will enjoy
Heat one-third of cupful of milk
with a tablespoonful Of butter in a
broad, shallow baking dish. Put into
this four muffin rings and break an
egg into each ring. Sprinkle with salt
and pepper and add layer of grated
cheese. Brown delicately in a quick
oven and serve Immediately.
BUTTERED EGGS FOR THREE.
Three eggs. three teaspoonfuls of
milk. three rounds of toast. one ounce
it hot. Beat the eggs and milk light
ly. Put the butter in a small sauce
pan, add the eggs, pepper and salt and
stir with small wooden spoon until
the eggs begin to thicken. Add a
spoonful of tomato sauce or OF timed
tomatoes. Pour over the toast and
serve at once.
cuRR1ED EGGs-Boil the eggs hard.
Mold some rice into a form resembling
a nest. Place it on the hot shelf to
keep warm. Place a teaspoonful of
tablespoonful of butter and cook until
the onion is a light yellow. Add an
even tablespoonful of cornstarch mixed
with a half tablespoonful of curry
powder. then stir in slowly one and a
half cupfuls of milk. Let it cook until
the starch is clear; add pepper and salt
and strain it. The sauce should be
very yellow. smooth and not thick.
Place the eggs in the nest OF rice. pour
the sauce over the eggs and enough
over the rice to slightly moisten 1t.
Evening star., 1915-01-06
FINE FOR RHEUMATISM!
Muster0le Loosens Up Those Stiff
JointS-Drives Out Pain

You'll know why thousands use
MUSTEROLE once you experience
the glad relief it gives.
Get jar at once from the nearest
drug store. 1t is clean, white oint-
ment made with the oil of mustard.
Better than mustard plaster and
does not blister. Brings ease and
comfort while it is being rubbed onl
MUSIEROLE is recommended by
doctors and nurses. Millions of Jars
are used annually for Bronchitis,
Group. Stiff Neck, Asthma, Neuralgia,
Congestion, Pleurisy, rheumatism,
: Jumbago, Pains and Aches of the
Back or Joints. Sprains, Sore Mus
cles, Bruises, Chilblains, Frosted Feet,
Colds of the Chest Gt often prevents
Pneumonia).
Atyour druggists, in 25c and Soc Jars,
and a special large hospital size for
$3.50.
Be sure you get the genuine MUS
TEROLE. Refuse imitations-get
what you ask for. The Musterole
Company, Cleveland, Ohio.
Evening star., 1915-01-06
Child Of Eight
Weak and Aiing
Little Collins Girl Also Had
Stubborn Chronic. Cough,
Father Tells How She Was
Restored to Health by Vinol.

Lakeport, y. Hour little girl. years
If age. was in a debilitated, rundown con-
dition, and had a stubborn, chronic cough.
While she did not have to stay out Of school
% account of her condition, she was weak
and ailing all the time and far from we'll.
I'VE treated her cough, but nothing seemed
to help her until we tried vinol, after which
We noticed an immediate improvement. Her
appetite increased and now she is strong and
we'll and We can recommend yinol to other
parents who have delicate. ailing children
GEO. A. COLLINS. Lakeport. n. H..
What vinol did for this little girl it will do
for other weak and ailing children. because
they need the tissue-building. Strengthening
cod liver elements and the tonic iron that
, Vinol contains. 1t is delicious to the taste.
That's why vinol builds them up so quickly,
and We ask parents of delicate children in
this vicinity to try yinol with the understand.
Ing that we will return their money If 1t fails
TO give satisfactory results.
o'Donnelrs Drug Store. 9O4 ST. NV,
Washington, D. c.
NoTE.-You can get vinol at other leading
drug stores IN Washington, and at leading
irug stores everywhere.
Evening star., 1915-01-06
|EASY TO DARkEN
YOUR GRAY HAIR
Try this! Mix Sage Tea and
Sulphur and brush it through :.
your hair, taking one
strand at a time.

When you darken your hair
with Sage Tea and Sulphur, no
one can tell, because it's done so
naturally, so evenly. Preparing
this mixture, though, at home is
mussy and troublesome. For 50
cents you can buy at any drug
store the ready-to-use tonic called
"Wyeth's Sage and Sulphur Com
pound" You just dampen a
sponge or soft brush with it and
draw this through your hair. TAX
ing one small strand at time.
By morning all gray hair disap-
pears, and, after another applica-
ton or two, your hair becomes
beautifully darkened, glossy and
luxuriant. You will also discover
dandruff is gone and hair has
Gray Cray, faded hair, though no dis
grace, is a sign of old age.and as
we all desire a youthful and at
tractive appearance, get busy at
once with Wyeth's Sage and Sui
phur and look years younger.
Evening star., 1915-01-06
HOUSEHOLD HINTS.

To remove grease spots from silk.
take a lump of magnesia and rub it
wet on the spot. Let it dry. then
brush Off the magnesia and the spot
will have disappeared.
To remove grease spots from wall
paper sprinkle baking soda over blot
ting paper. place over the spot and
press q moderately warm iron against
It for a few minutes. The blotting pa
per will absorb the grease and the
spot on the wall paper will disappear.
To keep suet, take out any skin
there may be and then put the suet
in a saucepan and place it on a warm,
but not hot, fire and let 1t melt grad
ually When quite melted pour it into
a pan of cold water. When quite hard
wipe it dry. wrap 1t in white paper,
rubbed on crater.
Cold slaw is greatly improved by the
addition OF q few leaves of parsley
chopped fine with the cabbage or two
or three stalks of celery chopped with
the cabbage. A rich mayonnaise should
always be used for slaw. unless a
To take the odor of onions from
dishes, after washing them, put them
on the stove a few seconds to be heat
ed thoroughly. When cool again the
odor will be gone.
A rusty crate can be cleaned with
little trouble II it be black loaded and
then left for twenty-four hours, or
even for couple OF days. The black
lead will absorb the dust and the steel
can then be polished in the ordinary way.
Evening star., 1915-01-06
! CUSTARD DESSERTS.

Custard. plain boiled or soft custard
becomes monotonous after a few times.
1t Is too simple. too nearly tasteless.
to be always interesting. But it can
be made the foundation or the principal
part of many desserts that tempt the
appetite and please the eye as we'll
Here are some of these desserts:
Orange Custard.
Cut sweet oranges into cubes and
put them, with little sugar, into a
deep glass dish. Pour over them a thick
custard, and on top pile little mer-
ingues. The custard should be made
from the yolks of eggs and the mer-
ingues made from the whites. Beat
the whites and to each add table
spoonful of granulated sugar and a
pinch Of cream of tartar. Beat we'll,
and pile in little mounds on a wooden
board and brown in the oven, very
slowly; cool slowly in slide on the
Nut Custard.
Mix chopped walnuts with q thick
custard and put into long-stemmed
glasses. On top of each pile a spoon
full Of whipped cream and put half a
walnut on that. Serve very cold.
Floating Island.
This is an old-fashioned dessert that
deserves attention: To make it cook
the beaten whites of four eggs in
spoonfuls in a quart of scalding milk
In double boiler. Drain the whites
when they are cooked in wire sieve
and return the milk that drains away
from them to the double boiler. Beat
the yolks OF four eggs with two or
three tablespoonsful of sugar and a
teaspoonful Of vanilla and add to the
milk. Stir until the custard is thick
and smooth. Then pour it into dish
and chill, and serve with the cooked
whites on top. A bit Of stiff currant or
ounce or crabapple jelly may be placed
on top of each white.
Custard Sponge.
Line dessert cups with thin slices of
sponge cake or halves Of lady fingers.
Fill with custard that has been chill
ed and sprinkle grated macaroons over
the top. Add spoonful of whipped
cream to each and serve.
Boston Cream Cake.
The real Boston cream cake or pie
Is no more than a plain cake with GUS
tard spread between the layers. Some
times whipped cream is used instead
Of custard. Whenever any plain cake
is on hand. it can be easily converted
into a cream cake or pie by splitting it
and spreading it with thick custard
between the slices and sprinkling the
top with sugar.
Replaces Cream.
Custard is delicious served instead of
whipped cream with any gelatin des-
sert. It can be favored with vanilla.
with a strip of orange peel stepped In
the milk with lemon peel used in the
same way or with almond eAtract.
Evening star., 1915-01-06
THE DAILY MENU.
BREAKFAST

BREAKFAST
oranges Cereal
Kidney Stew Toast
Coffee
LUNCHEON
Cold, Sliced Meat Loaf
Brown Bread Preserves
Cake Tea
DINNER
Tomato Bouillon
Veal Outlet. Dreaded and Fried
Potatoes en- Casserole Peas
Sliced Tomatoes
Bread Pudding Vanilla Sauce
Coffee.
Evening star., 1915-01-06
A Fur Tin.

Two furs are very often combined in
the small neckpieces and muffs-beaver
and seal, seal and ermine, seal and
leopard, ermine and monkey, breitsch-
wanz and ermine or monkey, ETC.: but
the best looking sets shown are in one
fur
Evening star., 1915-01-06

some sugar and fiavoring Of lemon
juice. Boil a teacupful Of soaked sago
in a small quantity Of water. When
the apples are soft, beat them into the
sago, pour the mixture into a pie dish
and bake.
Indian Apple Pudding.
Scald one-quarter pound Of Indian
meal in half pint Of milk. When cool.
stir in one-quarter pound Of -four.
previously mixed with a quarter OF a
pint Of cold milk: add three ounces of
sugar and five or six apples. peeled and
cut up small. Pour the mixture in a
shallow tin, and bake for one and a
half hours In a brisk oven.
Rice and Apple Pudding.
Boil a cup of rice in a pint Of water
or milk until quite tender. Half I'LL a
pie dish with peeled. cored and cut-up
apples. and sugar to taste. Put the
rice thickly over them to form a crust
and bake for one hour.
Apple Fritters.
Stew a couple of pounds Of apples
until quite soft; put them in basin,
and mix with them carefully about
half pound of sugar, three ounces of
well washed and dried currants, a
pinch OF powdered cinnamon and two
eggs and sufficient -four to make a
consistency. Drop the mixture from a
tablespoon in small cakes or frit-
ters into frying pan of boiling oil,
fry them on both sides. drain them
we'll. pile them high in a dish and
serve hot with sifted sugar.
Apple Meringues.
Put a cup of rice in saucepan with
one pint Of sweetened milk and let it
simmer until quite tender. turn it into
basin. mix with 1t the beaten yolks of
two eggs. return it to the saucepan and
boil it up again once or twice; then
pile it high in glass dish; when cool
spread 1t all over with stewed apples.
Whip the whites of the two eggs into a
stiff froth, mix with them a small
quantity Of castor sugar and lay this
icing over the apples.
Apple Custard.
Ley some stewed apples in a deep
pie dish: If not already. sweetened,
strew some sugar over them. Make a
custard with four eggs. one pint of
milk and favoring to taste, and, of
course, little sugar; pour 1t over the
apples. strew some powdered cinnamon
"a AotHic5 oH tne Top ana Duke IL.
Baked Apple Pudding.
Stew some apples with sugar to taste.
few currants. some chopped-up al
| monds. little mixed peel cut fine and
a pinch of ground cinnamon. Make a
crust as for an ordinary pudding.
grease the pudding basin and sprinkle
1t with brown sugar and cinnamon:
line it with some Of the paste. put
layer of paste. another Of fruit. and so
on until the basin is full. finishing off
with the paste; sprinkle the top with
sugar and cinnamon and bake it. It
will turn out of the basin when baked.
A simpler method Is to peel and cut the
apples in small pieces, and lay them
and the addition Of little water.
A Dutch Apple Pie.
Stew five or six apples with one-haIf
pound Of sugar. a few currants and rais-
ins. a little mixed peel cut up, a few
chopped-up almonds and a pinch of pow
dered cinnamon. Make some pun paste,
line a, pie dish with some of it. put in
Evening star., 1915-01-06

silver and white A plain white char
meuse underskirt Is yelled with long,
full tunic of white tulle. Royal blue chif-
fon velour with chrysanthemum design
woven in silver threads Is used for the
basque bodice, which is cut of in a
straight line above the bust and below
the waist. The lower edge Is bound with
white fur
A long loop of the brocade hug at either
side, in modified pannter form, divides the
tunic and causes becoming flare. The
outer edges are bound with fur. Il will
be necessary to tack the inner edges to
the tunic at intervals just to keep the
drapery in place. Some very slight
weighing will help If applied at the end
of the loop, but only on the inside.
The top Of the bodice is filled in with
folds of tulle that run off into shoulder
straps. trimmed at either side with wing"
ruffles Of the tulle.
In another season the brocade would
have been extended across the back Of
the skirt, but half the emphasis and most
OF the artistic effect would have been lost.
and herein is demonstrated one Of the
most pertinent little notes of this new
fashion season-that it Is novelty and
delicacy of treatment that counts most
Evening star., 1915-01-06
Repairing the Range,

A crack on the inside of the range
can often be repaired by using a filling
made of equal parts of wood ashes and
common salt moistened with water.
This will prove hard and lasting,
Evening star., 1915-01-06
BY ANNE RITTENHoUSE.

Special Correspondence of The Star.
NEW YORK, January 5.-Every wom-
an feels more comfortable in hre
mind when the announcement is made
that white serge will be in first style,
Evening star., 1915-01-06
AMERICAN FASHIONS.
By LILLIAN E. YOUNG.

Since almost every one Is taking little
dancing with her meals these days. the
rather conventional dinner gowns have
been greatly modified and lead a sort of
dual existence, combining the salient fea--
lures of both dancing and dinner gowns
in one design.
They are neither so wholly frivolous as
the usual dancing frock nor SO ceremoni-
Gus as the conventional dinner gown. For
one thing. trains have been eliminated
and many more dainty touches added.
Most attractive is the frock Of today's
sketch, in a development Of royal blue,
Evening star., 1915-01-06

The separate muff has become an i'm
portant affair. since the coming Of the
fur-trimmed suit.
Evening star., 1915-01-06

Today's drawing shows a blouse in
semi i-military style made of white
crepe de chine. 1t is simple, unpre-
tentious little affair, made distinctive
by a few little individual touches such
as the Brandenbourgs worked out in
dark blue beads and the pretty collar
effect produced by the fall of pleated
mousseline. The jaunty turban was of
black velvet with bow of steel pail
letteS.
Evening star., 1915-01-06
Baked Apple Pudding.
A Dutch Apple Pie.

Stew Eve or six apples with one-haIf
pound Of sugar. few currants and rails
ins, little mixed peel cut up, a few
chopped-up almonds and a pinch of pow
dered cinnamon. Make some pun paste,
line pie dish with some of it. put in
the stewed apples (when cold), cover
with the paste. and bake In = very brisk
oven.
Evening star., 1915-01-06
~ TH
|kIT1G65HEH &c
| PANTRY
Apple and sago Pudding.

Stew three or four large apples with
some sugar and flavoring Of lemon
juice. Boil a teacupful Of soaked sago
in a small quantity Of water. When
the apples are soft, beat them into the
sago. pour the mixture into a pie dish
and bake.
Evening star., 1915-01-06
TODAY'S HOUSEHOLD AFFAIRS.
By Mary Lee.

EGGS IN SAUCEICut hard-boiled
on a fiat dish. and pour over them
giblet sauce made of chicken gravy, a
white sauce or a tomato and anchovy
sauce.
Evening star., 1915-01-06
Boston Cream Cake.

Custard is delicious served instead of
whipped cream with any gelatin des-
sert. It can be favored with vanilla,
with a strip of orange peel stepped In
the milk, with lemon peel used in the
same way or with almond eAtract.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1915-02-18
Thursday. February 10, 1915.

And Why is il necessary for such 9
tremendous long code of laws to GOV
e.. what little fishing and hunting
there is in acknowledgement Elk
press and Standard.
If Vermont is to be put in compari
son with Florida, and it is understood
that the editor of the Express and
Standard has passed a number oil
winters in the latter state, the fishing
and hunting in Vermont are truly OF
little consequence. But the real OBJ
ject of the laws to preserve fish and
game in Vermont is not that hunters
and fishermen may secure big bags
of game and big baskets of fish. but
that the people may have an object
to take them into the great outdoors
Here in Bennington county the fish
ing is probably as good as in any
section of the state, and in some re-
spects better. and the huntin for up.
land game will compare with that in
any other county. At the same time
the actual amount of meat and fish
secured by fishermen and hunters
does not figure largely in the scheme
OF domestic economy But the incen
tive to get out of doors and to have
some real object in view when one is
away from business and his occupa
ton is of untold value.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1915-02-18
SleadfaSt Confidence
The Foljovyinn Statement Should
Form Conclusive Proof OF Merit to
Every Bennington Reader.


Could stronger proof OF the merit
of any product be desired than the
statements of grateful endorsers who
say their confidence has been undi-
miniehed by lapse of time? These
are the, kind of statements that are
appearing in your local papers for
Doans Kidney pills. They are twice
told and confirmed with new enthus-
iasm. Can any reader doubt the fol
lowing? It's from resident of Man
cheste..
Mrs.s I. II. Stevens, Manchester,
VT. says: "Doans Kidney Pills did
me a world of good when had kid
ney trouble. willingly verify the
public statement gave some years
ago telling of their merits. All kid
ney sufferers would do well TO give
this preparation fair trial. In my
case Doans Kidney Pills have al
ways lived up to the claim made for
them and also know of many other
people who have received benefit
from their use
Price soc. at all dealers. Don't
simply ask for kidney remedy-get
Doans Kidney Pills-the same that
Mrs. Stevens had. Foster-Milburn
Co., Props, Buffalo, N. Y.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1915-02-18
sl0o Reward. SlOO

The readers of this paper will be
pleased TO learn that there Is at least one
dreaded disease that science has been
able TO cure in all its stages, and that is
Catarrh. Halls Catarrh Cure is the only
positive cure now known to the medical
fraternity, Catarrhs being q constitutional
disease, requires a constitutional treat
ilient. Halls Catarrh Cure is taken in
ternally, acting directly upon the blood
and mucous surfaces of the system there
by destroying the foundation OF the dis
ease, and giving the patient strength by
building up the constitution and assisting
nature in doing its work. The propretors
have so much faith In it's curative pow
ers that they offer One Hundred Dollars
for any case that It fails to cure. Send
for list of testimonials.
address,: j., J. CHENEY & CO, Toledo, O.
Sold by all Druggists. 75c
Take Itafe Family Pills for constipation
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1915-02-18
eAAFTseURY CENTER

Mrs. Arthur Huling is visiting in
North Adams.
Mrs. T. Fulle' spent the day in
Troy, Thursday.
] Smith has secured employment
OF Oryille Fillmore.
Hiram Huiing OF SALISBURY is Wis
iting his son, Arthur.
Mrs. Albert Andrew was North
Adams visitor recently
Frank lngraham of North Adams
is a guest of Clyde Fulle..
Leon Spencer OF u. V. NJ, was q
caller in the Valley last week.
c L. Peacock purchased valuable
horse in Cambridge last week.
Mrs. George Bouplon was in North
Bennington on business recently.
+. w. and c. H. Fulle. attended
the auto show in Troy. Thursday.
Frank and CLYDE Fuller were que 'ts
of y. ]. Fuller in Cambridge SUNDAY.
Mr.. and Mrs. Newell Bennett OF
SALISBURY were in the Valley san.
day.
Marshall Fillmore and Floyd Bout
plon were North Bennington visitors
Friday
Miss uilda Farnum was an over
Sunday guest at her home in Ben
nington.
Miss Grace Center Is visiting rela.l
tives and friends in SALISBURY and
bennington
Mr.. and Mrs. Adelbert Woodad at.
tended the VIM. Bourne auction in
South SALISBURY Saturday.
Miss Ethel Bouplon. who has been
i'll and at her home the past weeh
returned to her school in Troy this
week a
Misses Rachel and Bertha Bouploi
and Edwin Fillmore were at their Is
spectiye homes over Sunday, return
ing to their schools Monday.
M and Mrs Ernest Stanley OIL
Salisbury and Mr. and Mrs, A. Gui-
ley of White Creek visited at the
home of 4. Woodland Sunday.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1915-02-18
Colds are often Most Serious Stop
Possible Complications.

The disregard of Cold has often
brought many a regret. The fact of
Sneezing, Coughing, or Fever
should be warning enough that your
system needs immediate attention.
Certainly loss of sleep is nose serl
Gus. 1t is warning given by Nature
1t is mans duty to himself to assist
by doing his part. DR.. Kings New
Discovery is based on a scientific
analysis of Colds. soc. at your Drug.
glst Buy bottle today.