davidaulloa/AmericanStories huggingface dataset:
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-26

Martin and George +. Hall Of New
York,
The ralmer-Miss Lola c. Hine. Miss
Evelyn Blair. Mrs. A.. A. Brigham and
=. Hollender OF New York.
Lakewood-Mr. and Mrs. a. Benjamin.
Miss Hattie Meirowitz. Miss Elsa Metro
witz. NJ. J. Simerman. Mrs. a. Gisenbud,
MIR. and Mrs. NJ. Il. Goldberger. Mr.. and
Mrs. NJ. w. Haft. Mrs. n. S~adowsky.
Arthur Wolfe. Paul Sabin Mr.. and
Mrs. l.. Feinberg Of New York.
Observation-Disclosures Harriet
Stanton Blatch. Mrs, #. NJ. Loveneau.
Mr.. and Mrs. r. w. Intermann. David
Goldberg. Jr,. Miss Jennie O'Neil. Mr.,
and Mrs, william Pinkus. Miss Elenore
Pinkus, Miss Ruth +. Pinkus, JOIN II.
Forsman. Mr.. and Mrs. I. ID. Helitzer
and L. B. Cashland of New York.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-26

Smith. DR.. and Mrs. X. u. Freeman, Mrs,
|. NJ. Stoffani, T.. II. Douglas. Mr.. and
Mrs. Jack Werner. Austen G. Fox. Cliff
ford Eason Wood. Albert Gould Jen-
nings. DR., and Mrs. Hector Griswold.
John Schaller. Mr.. and Mrs. G. Il. John
son. Mrs. NJ. J. Gaggin. George Ham
mond. benjamin Patterson and Il, Gherf-
kin OF New York.
Laurel House-R. +. Mcqueen. George
w. Johnston, Stoddard l.. Johnston. Mr..
and Mrs. f. C. Camman, MIR. and Mrs.
w. II. Browning. Miss Theresa ID
Browning. John Seely Ward n ID. j,
Barry, of New York.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-26

profusely illustrated volume devoted
to American art with especial refer
ence to art In California as repre-
scented at the Panama-Pacifc EXPOSE
ton Fit is promised that every care
will he bestowed upon such techn!ca!
details as the method of reproduction.
the Typography and the selection Of
paper and binding. II will he Illus
trated with full page reproductions
Of works by more than sixty OF the
best known Californian painters and
with IA corresponding number by the
foremost Eastern artists. Among the
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-26

Charles Crafty, Paul Manship, st. eau
dens and Mrs. Harry Payne Whitney.
Among those who will contribute to
the text will be A. Stirling Calder. Por-
Ter Garnett. Bernard Il. Maybeck. Will
lis Polk, j. L. ID. Trask and Michael
Williams,
The Dyckman House. at 204th
street and Broadway. the last remain
ing old Dutch farmhouse in this city.
has been presented to the city with a
| gift Of Ave lots surrounding the house.
to be known as Dyckman House Park.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19
Misses Suits.

THE box coat for misses is very
youthful and becoming. Another
style for misses is the flare coat, the
fullness starting from the shoulders
and occasionally from a small yoke.
This is also made quite short and
jaunty. Sometimes these coats are
made with a flare back and a more fit
ted front. Russian styles are well
liked for young people. Some of them
fasten at the side. while others button
up the front.
Belted coats will also be worn to
a great extent. Sometimes the belt
appears only at the sides, while in
others it appears only in back and
front. Many times belts are placed at
q low waist line. High collars are
worn with almost all suits. frequently
arranged SO as to be worn either open
or closed. Coat sleeves are in regula-
ton style, set on at low shoulder or
in modified raglan effect. Flare and
gauntlet cuffs are often used as fin
ishing touch and are frequently OF fur
or velvet.
skirts are in various styles. Simple
suits are in gored, modified. circular
style or with pleats at sides. front or
back.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19
Lace and Embroidery.

n NEW lace blouse has no opening
~ except a short at the neck, and
is put on over the head. If made of
fllet net, 1t has lining Of white, cream
or flesh colored chiffon, and Is worn
with long, rather full sleeves, and has
narrow ribbon belt. Some of the
prettiest lace waists are made of wide
lace houncing. using the plain net top
freely In combination with lace, and
a lining OF chiffon. Silver. gold and
old silver embroideries on white or
BLACK laces are effective and a small
quantity of all-tinsel lace edging is
very smart when applied just right to
of more weight than most laces, and
some elegant waists are made of it.
Black chantilly is worn with a lining
Of white or black. The return of the
princess gown with panel effect back
and front gives an excellent oppor-
tunity for using lace and embroidery.
In none of the underwear is the trim
ming applied very full, as the lingerie
effect IL soft and frilly. The short
sleeve cap. usually narrowing at the
top, 10 used on almost all corset COW
ers. This accessory Is of organdy or
nainsook emDrolQeFy VI idee' VI q Soiii
btnation Of the two classes of trim
mings. Corset covers made OF length
of embroidered douncing with openings
near the top edge for narrow ribbons
to be run in and tied on the shoulders
with ribbons are convenient to wear
with evening dresses:
a fiounce Of embroidery trims many
petticoats, while others have two or
three dounces. A beading. row of
insertion, or insertion and ribbon are
good trimmings. Pique skirts are
pretty and practical. usually trimmed
with hand embroidery or merely seal.
loped edge and a polka dot in each
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19
OCTOBER CANNING.
THERE are opportunities in October

THERE are opportunities in October
canning that should never be
neglected by any housewife who prides
herself upon the completeness of her
preserve supply. 1t is at about this
season of the year that ounces. ap-
Piles and late pears commence to ap-
pear, and in addition to these there
are many other dainties that are quite
as well entitled to a place on the
storeroom shelves.
spiced Crab Apples.
Choose sound crab apples, but do not
pare them. Make a rich vinegar
strip. adding cassia buds. q few
cloves and mace. If you like. Put the
crab apples in this and allow to heat
very slowly until they are warmed
through, but do not allow them to
crack. Seal while hot.
Crab Apple Jelly.
Wash the apples, cut OF the stems
and all bad spots. then put In large
enough kettle and barely cover with
water. Cook slowly until all ingredi-
ents are soft and tender. then strain
a clean -four sack, measure
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

its narine revers beneath an immense
collar that reaches to the ears and
rolls over. That is the feeling In the
air. although the narrow skirt Is not
featured. No one can tell whether
or not it will come into being again
or whether tho insistence will be
toward the pre-revolutionary fullness
with its extended hip line and full folds
flowing over tho feet.
There is no change in the length of
the skirts for street or dancing, but
the best houses are showing a few
models with trains. Those made by
Callot and Cheruit are narrow and
snakelike, but there are a few expert
mental reception and dinner gowns
that have real trains which start at
the waist in a cascade and ripple
down to and on the floor. They are
usually Of black and lined with deep
purple or wistaria.
These will be welcome to the woman
of dignity who attends formal parties
and who looks almost silly in short
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19
Wells for New Hats.

n CHIN or bobby veil Of short length
~ looks well with a small. round tur-
ban. but even a slight brim takes a
longer veil. Many fall hats are plainly
trimmed. especially velvets. which
should be combined with a pretty veil
draped in smart style. Hat and veil
frequently match, although navy.
taupe, brown or black may be worn
with any color. Black and white wells
are worn with black and white hats.
Tricky figured black chantilly wells
will be worn hanging loose from the
tall pot hats to be worn later. accom-
panied by hustle dresses. Net and
chiffon wells with hand-painted designs
on the hem are new, rs are also chin
length wells with chenille balls drop
ping from a scalloped edge.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

out easily. take from the fire. mash with
| a wooden spoon. then strain and measure
the Juice. To each pint Of Juice allow a
| pound Of sugar and proceed as with cur
rant Jelly.
Barberries combine well with apples.
ounces, pears or raisins. They are
often put up with the latter. using a
pound OF raisins to every five pounds Of
berries. With apples allow a dozen sour
apples to each four quarts OF berries.
For Decorative Purposes.
For decorative purposes the barberry
can scarcely be excelled. It's rich color
renders it exceedingly effective either in
the decoration Of game. cold meats or fan
cy desserts. AS the English are more pro-
ncient In the gentle art OF preserving
| than most American housewives, I take
pleasure in transcriblng their method Of
dealing with the barberry.
Having selected sound punches Of the
barberries. says the author, who knows
her subject from A to 1zard." tie them
In dainty clusters to smoothe bits Of
wood about the length Of toothpick.
but about twice its thickness. Have
IN readiness rich strip made with
two parts sugar to one OF water that
has been allowed to boil fifteen min
utes, accompanied by frequent skim
mings. Add the fruit. simmer half an
hour, then stand aside to cool. Re-
peat the next day. When done, the
fruit should be clear. Put in bottles
or cans and cover with the strip. When
ready to use the clusters of fruit for
decoration. drain off the strip and
either enrich 1t or make fresh fruit
strip that has been cooked to the
crack" before turning the fruit into
it. Test by dipping a bit Of wood into
the boiling strip. II Of the right con-
sistency It will be hard and snappy
when plunged into cold water.
Before the strip gets quite cold, stir
up against the sides of the pan with u
wooden spoon until 1t commences to
whiten. Dip in the fruit. three or four
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

small baking pan that will Just hold
them, laying bit of bacon fat beneath
each duck and spreading the same
amount on top Pour IN cup OF boil
vinegar Season with salt. pepper. any
powdered sweet herb desired, cover
closely and stew until the ducks are
tender Take up on hot platter. strain
the liquor in which they were cooked
and pour over them and serve very
hot with a garnish Of fried bread points
and slices Of bacon.
Both cranberries and barberries go well
with meat or game.
italian Way of Preserving Red Pep
pers
Some Of the thrifty italian women
are Just now storing away enough of
this, their favorite vegetable, to last
until the fresh ones come again. simply
split the red. ripe peppers and picks
them in tubs or jars Of salt water.
Others (and this is the better way)
put the unbroken in cans. cover with
vinegar and seal alright. These will
keep any length Of time
Barberries.
Barberries. which may be had for the
picking. may be utilized in a variety Of
delightful ways. Our grandmothers used
to simply boil the berries with q little
water and much molasses until tender
and sirupy. an inexpensive preserve that
was in high favor in New England. Jelly
made from barberries Is almost as clear
and to many quito as delicious in flavor as
the more expensive currants. Among Eng
lish people 1t has always been held in
high repute as relish to be served with
meat and game. 1t needs a touch Of the
frost to give 1t the dark crimson color
and tang" that makes it so accepta-
BILE. A good deal Of sugar is required.
as the fruit Is extremely acid. Free the
berries from stems, wash and allow to
every two quarts Of berries e.haif CUP
Of water. Cook until the juice VIII press
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

, then the fashion will be generally ac-
copied.
Cheruit insists upon the redingote
that reaches the hem Of the skirt. and,
as Jenny also takes up the idea, It is
possible that the fashion will be gen.
orally seen over here.
Jenny is not as great an artist as
Cheruit, but she is popular and pleases
the Americans. This season she has
repeated her success OF last spring and
she will now begin to suffer tho fruits
of popularity among Americans: she
will be exploited by all the trade and
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

ward toward the personal---very.
styles.
This is indicated by the bringing in
of the looped-up skirts, the trimmings
of rose wreaths. the lace petticoats
with overskirts of metal gauze and
superb brocades, the position hat and
the couture that is brushed up from
the forehead and padded high at the
crown of the head. Few designs are
simple. even cloth frocks are elab-
orately braided and dotted with bows.
Every kind Of fashion that resem-
bles the pictures of men during the
end Of the eighteenth century and the
first decade Of the nineteenth century
is eagerly seized upon for modern
work. and 1t may be only a fore
runner of a pure directoire silhouette
with its narrow skirt. its position
coat. its broadly striped waistcoat and
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

There are the skirts Of Marie An
toinette. which have been variously
copied and modified since her head fell
under the guillotine; there are the
faring collars of the Incroyables,
those handles who ushered in the nine
teenth century and who gained their
name of "unbelievablss., from their
manners as well as their clothes. There
are the position hats TO- which is
added the ruffled halfsyeil OF black
lace from the Franco Prussian period,
and the leg-o'-mutton sleeves bulging
from low shoulder cap and confined
by fitted wrist piece. There are the
shoulder hoods of 1880 and the high
collars worn by the men Of the French
revolution, as well as the fiat silver
buttons used to fasten the 1ong-waist-
ed coats.
To the pleatings and ruchings of
1850 are added the broad. gilt-edged
sash Of the first consulate. There is
Napoieon's cooked black hat in which
rolled hat Of felt with a sweeping
feather worn by 1.-The Three Nous
auetaiTe: and by La Grande Made
Against the Empress Eugene hats
are placed frocks that are straight
and rigid in line as the uniform of
MArechal Ney.
Don't you see how easy 1t is to go
wrong among all these offerings?
A woman to whom position hat is
becoming cannot wear. probably. q
frock of the 1870 period She who
can wear the broad-shouldered Bur-
gundy cloth coat of Robespierre can
not combine 1t with a Bourbon gown.
The redingote Of Louis XIV will not
80 happily with the dropping hat of
the second empire.
There's the difficulty that will face
every woman this winter. So let her
beware!
She must get gown. hat and wrap
according to her peculiar style and
not according to the purity of the
period. If. on the other hand, she
chooses only that which is becoming
to the figure. and that which is be-
coming to the face. she IL apt to look
like patchwork quilt. No: it is not
an easy season in dress and no one
can anord to buy without serious con-
sideration.
There IL 50 evident q tendency to
draw on the various periods Of
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

scallop. These skirts have a close top
and often have a fitted circular founce
which has hand embroidery In scrolls.
In children's dresses empire effects
take the lead, trimmed with old Eng
lish shocking. Deep hens, tucks, lace,
ribbons and fine hand embroidery are
faVorite trimmings. Hens are from
three to five inches deep. Batistes,
voiles, organizes, lawns and nainsooks
are favorite materials.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

the Juice and add an equal amount
of sugar and to one-half peck of
apples use one-half lemon that has
been washed and sliced into the juice.
and boil together about one-half an
hour. or until it thickens on a saucer,
at which time set aside to cool. This
will make it a clear dark red and give
1t lovely flavor.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

wholesale houses. her models will be
copied in every kind of cheap ma
teral and sold for $40 or less. and the
fastidious woman along with the ex-
elusive dressmaking houses and spe-
cialty shops will be wringing their
hands and wondering where they can
secure models to offer to the women
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

evening skirt that seems to be an at
tempt toward girlishness and slimness.
There are women to whom a train is
necessary on any frock that is worn
in the house. and II enough of them
will make a stand on this question
and take advantage of the few tenta-
tive models that have dignified trains,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

A novel touch in an evening dress
Is q new side train that loops up to
form draperies when the wearer 10
dancing. The gown 10 Of ivory white
panne velvet and silver lace.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

France. From the earliest days, after
the Puritan era, we have copied our
fashions from what the French wore
and 1t is not probable that they will
ever regard American history az an
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

The use of the bodice carried down to
the hips, but belted at the normal
waistline, continues. This is prettiest
when the bodice material is different
in color from that of the skirt.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

An adjustable dress OF black velvet
can be worn for afternoon or evening
simply remove the lace edging. the
corsage and I'LL in neck and sleeves
with a satin guimpc.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

Frances long struggle for independ-
ence. which goes under the general
name Of the revolution, that it is prob
able the wide silk skirts and the loop
ings of metal tissues and brocades by
means of wreaths of roses is a return
to the last days of Louis XVI rather
than to the civil war period Of this
country.
We speak Idly over here Of the d.
recting Of fashions by the French de-
sisners to our period of storm and
stress, but they haven't such an idea
in their minds. France rarely draws
on any other country's history for
its fashions, except as they affect
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

incentive to their creative genius
What they are aiming at In the re-
ugly period is not known, exactly. but
it Is probably an alice going back
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19
THE WILD DUCK SEASON.

excellent eating when properly pre-
pared Ducks should be roasted or
brol!ed. but always served rare Twenty
minutes in a very hot oven will cook
them enough to suit the average mas
culine taste, but women usually prefer
them to be cooked about half an hour
There Is no use in trying to improve
the flavor of a canvas-back or red
head. II they are to be broiled. split
down the back. fatten with a cleaver
or potato masher as you would do
chicken, season with salt Inside and
out, then broil over a clear fire. If they
are to be roasted. season inside and
out. dredge on the outside with -four
and lay in dripping pan to roast. If
you use gas stove. roast in the broil-
ing oven under the fame. For the more
common variety. stufing Is permissible
Clean and SINCE the birds, parboil In
lightly sailed water for FIVE or ten
minutes to remove the ''fishy" taste
that many object to. Then wipe dry.
stun with raisins. tablespoonful
chopped celery. few cranberries or a
couple of apples peeled and quartered
as preferred. Wrap the duck in thin
slices of bacon tied on with a string,
lay In pan with a small cup Of boil
ing water seasoned with salt and pep
per. and roast. basting frequently
Serve as soon as done with a gravy
made from the necks and gizZards
stewed in water until tender. with a
blade or two of mace. one onion and a
little cayenne. Cook until reduced to
. cupful, strain and pour over the
ducks. Garnish the platter with toast
triangles.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

Cranberry Sauce.
Select a quart of tho bright red
berries, look over carefully and wash
thoroughly; put into a granite or
porcelain lined kettle (never in tin or
irony and spread over the top of the
berries two cups Of granulated sugar;
pour over the sugar one cup Of water,
cover and cook ten minutes from the
time the water begins to boil; uncover
until the berries are tender and the
liquid ready to jelly II tried in cold
saucer then pour at once into pretty
dish. Make the day before using.
EMMA PADDOCK TELFORD.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19
SUNDAY MENU.

KIN YSTERS in market again-ths
II II food that has not gone up"
according to the governments
latest cook book just issued through
the bureau of fisheries. 1t contains
recipes for preparing bivalves as well
as bit Of their history. Wild ducks
will soon be in the markets. too. and
are well worth utilizing. as also are
squads and pigeons. Here are a few
suggestions for timely dishes that are
not above q very modest income and
will not tax too much the culinary
struggle:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19
Wild Duck.

While We can't all afford canvas-back
At $3.50 or IS a pair, there are many
othes varieties. such AZ blue wings.
green wings, black heads and brandts,
that sal from 7Sc to 50 Q pair and are
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

The New Fashions Are Charming But Those Who Select Wrong Thing
WoDoant Note Struck by Designers the Mannsh
Of French ReouoIhe Rngote and the Pot Hat Stand Forth Leading
Mutton
Are SmanC
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19
Wild Duck Stew.

Clean and SINCE the fowls and dust
the inside with salt. pepper and a little
ground Glove. Put a few slices Of onion
with teaspoonful Of butter or bacon
fat In the body Of each duck. lay In q