davidaulloa/AmericanStories huggingface dataset:
The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1915-01-19
CRITICAL MOMENTS.
VIVA. the War Teashss.

aE.EHQ. mhELL < s.AGNyhes ~ ~
Every life has its critical moments.
There are times when a mans health.
is staked upon the care he gives TO
IL within q few hours. His system
may be run down, bloodSladen with
bilious poison and lungs or skin al.
fectcd.
Twenty.four hours after you start
to take DR.. Pierce's Golden Medical
Discovery. poisonous matter and
blood impurities begin to leave your
body through the Liver, Bowels, Kid.
neys and Skin.
So powerfully penetrating is this
purely vegetable remedy that
through the circulation Of the blood
It reaches every fibre, muscle and
Joint, dissolyes the poisonous secre,
lions and drives them out Of the
body.
1t brings new activity to the liver
stomach and bowels in a short time
thus causing sallowness, indigestion
and constipation to disappear.
It enters the tiny blood vessels soi
the skin, bringing with IL fresh vital
lied blood, and abiding faith in itt
wonderful cleansing powershas come
to thousands. when pimpids, boils
carbuncles. rash. eczema, acne and
other skin troubles dry UP. and dis
appear.
Good blood means. good health;
good health means strong men ant
women, full of vigor and ambition
with minds alert and muscles eyel
willing. Any medicine dealer will
supply you with DR.. Perce,s Colder
Medical Discovery n either liquid OF
tablet form. Remember it is purely
vegetable, and free from alcohol OF
narcotics and is not a secret remedy
for all its Ingredients are published
on wrapper.
The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1915-01-19
ESTIMATED LgARNINes

A week from today the directors of
the Steel Corporation will meet for
dividend action, and the quarterly
statement will be issued. Some esti-
mates place net earnings for the three
months ended December 81 as low as
SIS, 100000!
Evening star., 1915-06-20
Snappy Costumes.
Copyright, 1859

& K1RTS are full and waist lines nor
~ NAL in most instances. Necks are
finished low and sleeves either full or
three-quarter length. Skirts are in a
variety of styles. A white taffeta dress
is pretty with three ruff7es reaching
to the hips. or two seven-inch ruffles
with full tunic meeting them A
two -tiered dress has the edges corded.
pretty crepe dress has four ruffles cut
in Van Dyke effect with corded edges.
and other skirts are seen gathered and
trimmed with insertions of lace
While. as rule. materials are used
separately, there are also dresses in a
combination of taffeta and crepe. and
SO forth. For instance. a taffeta dress
may have vest and cuffs of Georeette
crepe and foulard dress may be trim
med with Georgette crepe and orRaudy.
The new dresses of net are attractive.
one embroidered in daisy motifs ID
finished at the bottom with a slashed
tab-like effect. Another net dress is
eirdled with colored taffeta and mount
ed over ecru net, and another is trim
med with cord shirrings, sembroidery
and lace. Net dresses are frequently
embroidered in color. dress with
chic coat Of flowered chintz and skirt
of white cotton is very smart A sailor
hat with band of chintz is worn with
this costume
Skirts to wear with summer blouses
are wider than suit skirts. Many are
In accordion pleated voile or taffeta
with the pleats stitched to simulate =
yoke about the hips. Others are made
with tiers Of pleats, sometimes having
as many as four or five Of these pleat-
ed ruffles.
Evening star., 1915-06-20

skirts treble and Quadruple their cir
conference, as they did this time. but
we never really know what the NOR
row may bring forth, and we have
no Nine. Thebes in sartorial affairs to
tell US. little consideration will con-
separate skirts and blouses will suf
flee us. Too great lavishness in this
direction is an example Of that ILL
considered buying which is an economic
mistake, no matter how large the in
come at our disposal.
Buy in haste and repent at leisure
would be a good motto to engrave in
the front of every woman's account
book. 1t pays over and over again
in satisfaction, as we'll as in dollars
and cents, to plan carefully for the
seasons clothes expenditure. and then
to adhere to one plan and not yield
to the temptation OF cheapness and
| bargains" to say nothing Of the lure
Of prettiness, which assails US on every
side. The beguiling is nowadays SO
subtle that we have to emulate St
Anthony and learn to beat him at his
own game. The most highly paid ad-
vertising managers are enlisted against
us, and the lure of the shop windows
of the cities Is represented in the
country by all the resources of the
j fashion magazines which are sown
broadcast over the length and breadth
of the land, each one tempting us in
eXpertly persuasive language and pic
lures to buy, buy, buy.
Copyright, 1851
Evening star., 1915-06-20

and offers the woman with home
dressmaking facilities one of the op-
portunities to save her pennies which
we are all looking for this year: The
| ready to-wear finished skirts have a
habit of leaving the hem unstitched
and 1T is d good idea to strengthen
this basting somewhat and wear the
skirt in this condition until it has made
| its first trip to the laundry. Most linen
and cotton materials shrink somewhat
with the first washing and any de-
fects in the line and hang of the hem
can then be easily remedied and the
/ final stitching completed.
One more word to the wisee If
economy is an object to you do not
! buy too many separate skirts for sum-
mer. The effect of all washable skirts
| is very much of a muchness. so that
| a large variety of them is unnecessary.
| When skirt styles change, as they have
| been doing lately with startling ab-
| ruptness. we do not know what to do
with the old ones. Materials and weaves
change constantly and the new ones
are usually never desirable, so that it
| is not worth while to make the old
wear out wash skirt, and they are
| always exasperatingly good at the end
of a season
What are we going to do. for ex-
| ample, with all our narrow wash skirts
| this summer? No self-respecting
! woman, be she ever SO needy, will be
| found in them in this country, and it is
i hard to imagine of what use they
, would be to the European refugees,
short. hot season of northern Europe
makes the gift of them a doubtful
| blessing to the poor.
| OF course. it is not every year tha I
Evening star., 1915-06-20

at the sides. straight or slanting
The belt is another important detail
this season. 1t is sometimes stitched
on but often detachable to give an op-
portunity for the colored leather gir-
dies which have been taken into favor
again. The skirt is often finished with
no belt at all in the fashion Of the last
few years, but this summer the addi-
tion Of a stiff, short plated frill Is often
made to the top edge of the skirt.
Sometimes this frill goes right around
the waist and often it appears only
in the back. Two narrow belts. one at
the natural waist line and one below,
it are a fancy of the season.
The buttons are usually of mother of
the wash unless the laundress is par
ticularly hostile to them, and some of
them seem to have sworn to a war of
determination against them. Cheap
buttons for q washable skirt are a
false economy as they break and lose
their luster and spoil the effect of the
whole garment. Brass ones are used
to some extent on the neutral-colored
skirts and silver bullet-shaped ones
are very new. The bullet shape in all
materials was an introduction of last
summer which found favor and has
been carried over.
A French idea. which is not new to
this country, but has been largely de-
veloped this year. is the half-finishe ed
separate skirt which the shops are Of
fering at such moderate prices. Why the
be apparently such highly specialized
labor that it adds dollars to the price
of a garment is one of those mysteries
which no Sherlock Holmes of the dress
making world has been able to solve
1t is an extremely simple operation
Evening star., 1915-06-20

Y9 HE time for putting UP the pleas
ant currant jelly is now in June
q While the old housewives tradi-
ton that currant jelly won't jelr' after
the Fourth Of July is not infallible, the
should not be overripe. Neither should
they be gathered right after a rain If a
firm clear Jelly is desired.
The red currant Is considered best for
table jelly, conserves. vinegars, shrubs
and wines. The white currant makes
a delicate dessert either stemmed and
served from a pretty glass bowl or au
natural from the stem itself. The
black currant stands high for medicinal
purposes, its tonic properties being
considered excellent for inflamed
throats. for kidney and bladder
troubles. and for inducing perspiration
Equal portions of red and white cur
rants, two parts of the former to one
of the latter, make a delicately color
ed and favored Jelly. The raspberry
alone lacks the gelatinous quality and
pleasing acid that distinguish the
currant. Select clear. sunshiny day
for the work of jelly-making and be
sure the kitchen and dress of the
worker are scientifically clean with
Jars, glasses and their covers well
steriliLed in boiling water
1t Is not necessary to stem the cur
rants, though they should be picked
over, all bits of leaves removed and
then thoroughly washed and drained
This last process must not be sighted
as the ravages Of the currant worm
have made frequent dusting with
hellebore necessary. Press the cur
Evening star., 1915-06-20
Some Smart Hats.

IT HE all-white hat is made in q VA
riety of materials and trimmed in
many different ways. Velvet. satin.
moire silk, straw, kid and batiste are
all used.
Felt hats are in white and pastel col
ors. and are combined with cretonne.
hemp, kid or straw Rose, pink. Nile
green. gray and white are the leading
coiors in felt hats. The underbrim may
be faced with hemp. hair. cretonne or
kid, and the trimming may be OF rib
bon. cockatoo heads or bird designs
OF chintz. These bird designs of chintz
are appliqued to the side crown with
white embroidery silk.
The Chinese ideas in the trimming of
outing hats are unusual and attrac-
tive. The designs are drawn on satin
and then worked in wool and etched in
color. Besides the conventional de-
signs, sometimes Chinese money is
worked on the brim.
Evening star., 1915-06-20

revived lately. There are Russian
blouse suits Of it on sale. the blouse
something like a smock. but with the
fullness laid in fine pleats and the
collar. shoulders and side opening dee
Grated with self-colored Russian en-
broidery. The skirt to go with 1t had
a panel Of embroidery down the front,
and separate ones were shown with
yokes Of embroidery or with groups
Of pleats at the side held in place by
squares of decorative stitches.
Much license is allowed in the choice
Of a model for building the separate
skirts. The two opposite types are
the full kilt-plaited and the full cir
variations Neither Is very appropriate
for washable skirts.
The plated one offers too great a
task to the ironer and the circular
one is bound to sag with hopeless
unevenness. Not that we mind an un-
even hem any longer. but the in
equality must still be logical and in
tended. not the result of accident.
Many models have groups Of plaits
to widen them in front panel or at
each side. Others have variations OF
the hip yoke idea, some with a yoke
overlapping in front like the points OF
a vest some with yoke and front panel
cut in one, or the yoke may extend only
around the back and sides and the
front breadth be left plain. One OF the
best types is the three-piece compro-
mise, opened right up the front for
Evening star., 1915-06-20
TO MAKE FROZEN SWEETS
FOR HOT SUMMER DAYS

utes, then add the Juice of lemon,
coo! and freeze.
Coffee Mousse
Beat two eggs, add cup of sugar.
cup of strong coffee and fold inta
pint OF whipped cream. Freeze for four
hours without stirring.
Lemon Milk sherbet.
over a cup and half Of sugar Then
Of milk. II the milk Is very cold the
mixture will not curdle. but II it does
IT will taste just well. Freeze
Frozen Chocolate.
Add a pinch of salt to three squares
Of chocolate, broken in bits, and melt
In double boiler. Add cup Of
sugar. stir together until the sugar is
melted. and then add cup Of boiling
water. Remove from the Are and add
| quart Of scalded milk and two tea
spoonfuls of vanilla. Cool and freeze
This may be served like ordinary ice
cream or else served in sherbet
cream and maraschino cherry on
each.
Grape Juice sherbet.
DlssOlVe a cup OF sugar in two cups
Of hot grape Juice. cool and mix with
a quart Of rich. ice cold milk. Freeze
| Immediately. Another grape Juice
sherbet is made by mixing lemon
| juice and sugar to taste with grape
juice, heating and pouring over soft
ened gelatin--a Tablespoonful of gela-
tin to three pints of the sherbet mix
ture-cooling and freezing.
Bisque Ice Cream.
| Crumb half pound Of macaroons.
two lady fingers and four kisses and
rub them through coIander Stale
ones are best for this purpose. Cook
| together half pound of sugar with a
! pint or cream in A double boiler for
| a Few moments. take from the IRE
! and add another pint of cream. Cool
| and freeze. When frozen, add the
| crumbled cakes and teaspoonful of
| vanilla and teaspoonful OF caramel.
and. ~ liked. four or Ave tablespoon
fuls Of sherry. Mix until smooth. pack
| and let stand three or four hours.
Peach Ice Cream.
!. Peel and stone twelve ripe peaches
crush them and add six ounces OF
Evening star., 1915-06-20

prepared currants allow four and one
| half pounds of sugar and one cup of
water. Make a sirup of the water and
sugar, stirring until the sugar is dis
solved and the sirup makes a soft ball
! when dropped into cold water. Add
the currants bring to the boiling point,
take from the fire. turn into hot steril-
lied glasses and seal like jelly.
Currant Jelly Without Cooking.
| Wash. mash without stemming and
! strain through sterilized cloth. Weigh
l the juice and to each pound allow a
| pound of sugar. Mix together, stirring
until the sugar is dissolved, place in
glasses and stand in a window, where
the hot sun may strike them for at
least five days. Cover and set in a
cool, dark place.
Red Currant Conserve.
Crush the currants and mix with
sugar, allowing pound for pound. Put
into sterilized glass jars, and set in a
boiler or kettle of hot water, protect
ing from contact with the bottom Of
| the kettle or other jars by coils Of rope
! or wisps of hay. Bring to a boil, cook
ten minutes, seal and put away. All
the uncooked preserves must be in
signs Of fermentation. Should there be,
| cook up the contents of the jars and
reseal
Spiced Preserved Currants.
Pick over seven pounds OF currants.
| stem and wash. Put into a preserving
kettle with five pounds of granulated
sugar. a tablespoonful each Of cloves
and cinnamon. two teaspoonfuls of all
spice and a pint Of vinegar Simmer
about an hour and seal in pint Jars.
Never use tin or iron vessels or spoons
in cooking currants, as their acid acts
upon metals. spelling both the color
and the flavor of the preserve.
Currant and Cherry Preserve.
Put three quarts of stemmed and
washed currants in the preserving
kettle and cook until the juice begins
to exude Crush and strain through
cheesecloth to get all the juice. Have
in readiness twelve quarts of cherries,
pitted. and put into the preserving
kettle with the juice of the currants
and eight pounds of sugar. Heat slow
ly to the boiling point. skim and sim
mer fifteen minutes. or until the
cherries look clear. Pour into small
jar. or glasses and seal II more acid
Evening star., 1915-06-20
TO MAKE CURRANT JELLY

| rants in a stone jar or the preserving
! kettle and set in a large pan of hot
water. AS the currants commence to
| heat, mash with wooden pestle until
reduced to a pulp. Take the jar off
the range and. scooping up the pulp.
put in the jelly bag to drain. This is
! best done the night before the jelly is
to be made, as that allows time for the
juice to drip by itself and the jelly will
be clearer than when it has to be
squeezed through the bag.
When the Juice is all extracted meas
ure out by pints and return to the ket-
tie. Take as many pints or pounds OF
sugar as there are pints of juice, and
place on the shallow tins to heat in
the oven, taking care they do not get
hot enough to discolor the sugar Boil
the juice just twenty minutes from the
time it commences to boil and throw
In the heated sugar, stirring rapidly all
the time. AS soon as it is all dissolved
remove the spoon. let the juice just
come to the boil again and take at once
from the fire. Fill jelly glasses that
soon as cool. coat with melted paraf-
fin or a mixture Of one-third paraf-
fine to two-thirds wax; or seal with
white Of egg spread on paper, or with
sterilized cotton. Keep in a cool, dry
place.
Currant Jam.
Measure the currants and add by meas
ure two-thirds as much sugar. Let them
stand until some of the juice Is drawn
out, then heat slowly and cook twenty
minutes from the time they begin to
boil. Bottle and seal.
Cold Currant jam.
Wash, stem and look over carefully.
Crush by putting in a press or through
a food chopper, then add pound OF
sugar to each pound Of fruit. have
ready sterilized cans with new sterii-
ized rubbers and tops that nj periectiy.
Test to be sure they are air tlght Dy
filing with water, adjusting the rub-
bers and screwing as tight as possible.
Invert and note if any water escapes.
If not, fill with the prepared 1rult.
screw tightly and keep in COOL dark
place.
Barbecue.
That very choice preserve known as
bar-le due is made from the large
cherry currants. Remove the seeds. US
ing for this purpose quill or darning
needle. and take them out from the
stem end. To three pounds of these
Evening star., 1915-06-20

as serviceable and a wash silk blouse
of the same shade makes a becoming
and sensible garb.
Even when buried in the depths of
the woods there are occasions when one
wishes to look a little more festive,
and the tried and true white skirt and
blouse are called upon. White fan
nels and serges are best for skirts
in such places. but II your holiday is
to be spent at summer resort you
will certainly have included skirts of
wash materials.
Corduroy is a favorite both in white
and colors. Cotton gabardine is a
newcomer which has won it's spurs
and beach cloth is another. Then there
are the piques, than which nothing Is
smarter; duck galatea, rep. whipcord
and all the linens. Russian crash in
white and unbleached shades has been
Evening star., 1915-06-20

sugar. Mix eight ounces Of sugar, two
eggs and q quart of cream. heat In
double boiler until the mixture begihs
to thicken. Strain, cool and freeze.
When nearly frozen add the peach
pulp and continue freezing.
Banana Sherbet.
Boil a pint of sugar and pint OF
water for ten minutes and stir hot
into the beaten whites of two eggs.
Then add half a cup of lemon juice
and the pulp of six ripe bananas, mash
ed soft Strain and cool and freeze
The pulp of the bananas should be
pushed through the sieve when strain
ing.
Watermelon Mold.
With a little practice 1t is not difficult
to make molds of ice cream OF
course. when two flavors are used 1t -
necessary to have two freezers, or else
to freeze one sort of cream and pack ~
in tin box, firmly covered. In pail
Of salt and ice, while the second sort
Of cream is freezing. To make water
melon mold prepare pistachio ice cream
sherbet. Then line a melon shaped
mold with pistachio Ice cream TO tne
depth Of an inch and a half and NIL the
center with the pink ice. In the PINK
ice arrange small falSinS 1oi
Pack and set away to harden for three
or four hours. Serve the mold with
the fiat side up. which suggests
watermelon cut in two
Pineapple Parfait.
Cook for five minutes a quarter OF a
cupful of water and a cup Of sugar ana
pour gradually over the yolks OF nve
eggs. beaten until creamy. Cook In
double boiler until like custard. strain
and cool, beating all the time. Then
add two cups OF pineapple, chopped
then pressed through sieve. Fold in
a pint Of cream whipped stin and pour
the mixture into a mold. Pack in ice
| and salt for three pr four hours with
out stirring.
Evening star., 1915-06-20

are legion. OF the first variety some
are military. square and buttoned
down with a flap. some are oblong and
without a flap, some are shaped like
the nest of chimney swallow, some
are like deep bags hung from the belt.
with an opening down one side. They
are placed singly or in pairs low on
the sides, or directly in front. Or one
in each side of the front breadth.
They are decorated with braiding and
embroidery. or left plain, as are also
the slit varieties. which often lend an
opportunity for elaborate decoration to
a plain skirt. These last vary them
selves by being set directly in front or
Evening star., 1915-06-20

070ITH modern ice cream freeze.
NAV shaver to prepare the Ice
w and score Of good recipes,
.xerybody can make refreshing ices,
.herbets and creams for warm sum
msr day desserts.
70 begin with, II is well to master
few GENERAL rules governing frozen
desserts.
The ice should be finely broken. A
metal ice shaver is the best thing
With which 10 break It. Ice and salt
should be thoroughly mixed in the
nronor,ion Of one part of salt to three
Of ice. This mixture should be firmly
hacked in all about the can, and as
IL settle. down more should be added
"A the course OF the freezing. "heh
the contents of the can are ready to
pack the water should be GRAINED
on the top Of the can should be COW
cred with waxed or other clean paper
then with the can cover. and then with
ice and salt. The whole should DC
covered with blanket or newspapers
and set away to harden and mellow.
Turn the handle slowly at hrst In
freezing any mixture. more rapioiy
as il hardens. Never NIL the can more
than three quarters IuIi' ds 'He Vi cain
expands as IL Is frozen
A mousse is whipped cream mix
ture frozen without stirring. Water
ice 10 made from water. sugar and
favoring usually fruit juice.
Sherbet is made like water ice. ex-
cepting that beaten egg whites or
gelatin are added. Sometimes sherbet
is like a water ice made with milk
instead of water. Frappe is water
zee frozen soft.
Ice cream can be made from milk
enriched with raw eggs or thickened
with eggs and -four and cooked like
a custard II can also be made from
milk and cream or from pure cream.
Raspberry Sherbet.
Soak a tablespoonful of gelatin in a
little cold water for ten minutes. then
add pint OF boiling water. Then
add two cups OF sugar Two cups OF rssp-
berry Juice and the Juice Of two lemons
strain and freeze.
Strawberry Ice.
Roll pound OF sugar with three
pints of strawberry Juice for nve min
Evening star., 1915-06-20

is desired half the quantity of sugar
may be used.
Green Currant Jam.
Pick the currants from the stem
wash thoroughly. put in a preserving
kettle and set in A larger kettle OF
boiling water or over gentle fire to
dry out superfiuous juice. Add three
fourthS of a pound of sugar to each
pound of fruit: boil quickly for thirty
minutes or less if il shows signs of
jellying. Stir and skim often. Turn
into jars and cover when cold.
Green Currant Pie.
Stew the green currants until soft.
sweeten to taste and pour into pie
dish lined with paste. Dredge lightly
with flour, cover with a thin layer OF
crust, well slashed, and bake for half
an hour.
Black Currant Jam.
Use for this five pounds of stemmed
currants and four and half pounds of
granulated sugar. Wash and stem the
currants and put in the preserving ket-
tie with the sugar. Cook slowly three
quarters of an hour, put into jars, cool
and seal.
Mocha Cake.
Use for this five eggs, one cup of pow =
dered sugar, one cup of flour, one tea
spoonful Of baking powder and one and
one-half tablespoonfuls Of Mocha ex-
tract. Beat the egg yolks with the
sugar and add the extract, then the
flour and baking powder, and, lastly,
the whites of the eggs beaten to a
froth. Bake and arrange as for layer
cake.
For the Filling.
Take one-half pint ,of cream. whipped
to a froth, add one and one-half table
spoonfuls of Mocha extract and sugar
to taste.
Icing for the Top.
Take one cup of confectioners' sugar.
mixed with one and one-half table
spoonfuls of Mocha extract. add water
to make it smooth enough to spread
Instead of icing the top of this cake.
the same cream used for filling may be
spread over the top. and upon 1t
sprinkled very thickly three-fourthS OF
a cup of chopped nut meats. II you
can't get Mocha extract at your
grocer's. use very strong coffee.
ESi:sA PADDOCK TELFORD.