davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08

Brown bread, cut In thin slices and
spread with strawberry jam or peach
marmalade and covered with a lay..r
of cream cheese, makes a novel lunch
con sandwich.
If porcelain baking dish becomes
discolored on the inside, fill it with
buttermilk and let stand for two or
three days. The acid in the milk will
remove all stain.
Cut flowers. particularly hard stem
med ones, such as roses or carnations,
may be kept fresh by burying the
stems in a vase filled with a mixture of
powdered charcoal and sand. Keep the
soil moist all the time.
II silver which is not to be used often
is kept in dry flour it will not tarnish
and will need only to be brushed off
when wanted for use.
In using ink of different colors for
special work one will find 1t a great
help to have a penholder to match each
color.
This plan has been a success for
keeping the juice of berry pies from
soaking under the crust: Mix table,
spoonful of flour with the sugar to be
used, and the crust will keep crisp and
will not become soft or soaked with
juice.
The most stubborn glass stopper can
be removed from bottle by inserting
the stopper in the crack of a door at
the hinged side. Close the door on the
stopper without breaking it, and then
gently twist the bottle back and forth
until it is loosened.
To remove water stains from engrav-
ings or paper. fill a sufficiently large,
clean vessel with pure water, dip the
engraving in, waving it backward and
forward until wet enough. Then fasten
it to a fiat board with drawing pins,
and let dry in the sun.
Clothes props kept In one place where
they can always be found in good con-
dition on washing days is easily ac-
complished by following this plan:
Fasten two loops of stout cord or
leather against the wall of the house
near the laundry. one placed high, the
other low. Through these loops ini
sist that the washerwoman slip the
poles as soon as they are no longer
needed.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
Chicken Pilaf.

Brown a medium sized onion. shaved
thin, in two level tablespoonfuls Of
butter. Do not scorch. Put in the
pieces of chicken, turn until favored
with the onion butter. then cover with
Ia quart of boiling water. and let sim
mer until tender. When the chicken
has cooked for about an hour, sprinkle
it with one cup of washed rice and let
simmer until the latter has absorbed
all the water. Make a tomato sauce
with two tablespoonfuls of -four, two
of butter and one cup of strained to-
matoes, meantime keeping the chicken
and rice hot over boiling water to pre-
vehe scorching. Dish the chicken. sur
round II with the rice and strain the
tomato saucS carefully Ter the rice.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08

handwriting that appears in the sigma
ture to the deed" he said. Don't you
remember those old letters to her son
we found?" he continued. II was look
ing those over today with the lawyer,
and in one of them to Aunt Olivia she
had written that she expected to visit
her the LIST of January, and the letter
was dated 1890. He said this might be
clue, and that we were really on the
right track. but now our fortune is
assured" He looked down upon her
face that he expected to see wreathed
in smiles, but true to sex she buried
her face in his arms and burst into
sobs.
"Oh, Howell" she cried, land I've
been SO mean. I was just talking to
mother an hour ago, rebeiling against
what seemed wicked waste of money
and-and I don't deserve your love
and-your patience-and-and I can't
share in this good fortune"
He looked at her in perplexity.
laughed and kissed her. and, drawing
her to her feet, said: Come, Mrs. West,
ring for your maid while 1 call the
chauffeur. We leave for New York to-
night"
(THE END)
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08

glad to hear It," replied Prickly Porky.
We'll, If Johnny Chuck was awake he
would be moving around some and that
would use up the food stored under
that skin of his in the form of fat.
When he is asleep he doesn't use much
1t is food that gives you strength to
run around, and the more you run.
about the more you must eat. So Old.
Mother Nature just puts Johnny and.
some of the others to sleep while food
is not to be had. Just as soon as there
is food she wakes them. Now do YOU
understand"
Yes. thank YOU. replied Peter, II.
think / do. They can't fly away south
like the birds and so they sleep. Just
the same il seems very queer to me
l wouldn't want to sleep all winter"
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
THE DAILY MENU.

BREAKFAST
Stewed Pears Cereal
Bacon and Eggs
Buttersd Toast Cofee
LUNCHEON.
Spinach Loaf with Sardines
Bread and Butter Sandwiches
Cake Tea
DINNER
Southern Gumbo
Baked Chicken Apple Sauce
Baked Sweet or White Potatoes
Beans Lettuce
Custard Pie Coffse
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
lLH7ZEAOURMEE5 M7O
FASHION
| LAND

Did you ever have anything more COM
pletely satisfying than pretty dress
ing sacque? And don't you always wish
that you had a good round dozen of
them for all occasions and in several
colors, so that you might always have
a fresh one at command"
This design is all in one piece and
may be made with long or short XII
mono sleeves. Attractive material of
which to build it is Chinese crepe, which
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08

is cheap and comes in all colors and a
number of beautiful designs. Now that
Chinese crepe can be made in America
there will be no shortage of the al
ways useful fabric. Fancy silks, too,
make up beauttfufiy into dressing
sacques. and there are so many wash
able silks that stand Tubing that one
may always own pretty silk negliges
silk and cotton mixture is durabl
for negliges.
These mixtures have warp figure
and look all silk and are as cheap as
cotton. They are soft, come in beau
tiful colors and wash like rags. A
good trimming for silk and near-silk
ia brics is net or footing, in ruches or
rufhes. 1t saves Tubing the neglige
too often IL the ruffies are mounted on
band and basted in place. They may
be often removed and washed.
Ribbons may be used according to
the material employed in building the
sacque. and lace frills look dainty on
almost any material
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08

CHUCK EAT%'
awake all winter just as I do. | don't
see why he should starve awake any
| more than asleep"
| HUH" grunted Prickly Porky Huh,
| What does Johnny Chuck eato"
Why. clover and grass and
"And other nice tender green things =.
finished Prickly Porky. "Where would
| he find them now"
Why, there aren't any now" replied
| Peter, "but-'
But you manage to make living
| from bark and frozen berries and buds
of bushes which you can reach and
even dry grass when you can And
1 nothing better interrupted PrickI,
| Porky. land you don't see why john,
Chuck cannot do The same thing ISM
| that it?"
Peter nodded.
We'll, Johnny has different kind
| of stomach from yours continued
Prickly Porky. 1T is made for green
things and green things only. Even
| if it wasn't he would starve can
you imagine Johnny Chuck with his
| short legs getting around in the snow
| to look for foodo OF course you can't,
| You know as well as 1 do that even
in summer he never dares go very far
| from his house, and then there is al
| ways plenty of food right close at
! hand. In winter you have to do a
| lot of travelling to get enough to eat,
don't your
| Again Peter nodded.
And sometimes it is pretty danger
| GUS, isn't it?'
Peter nodded once more.
How far do you think Johnny Chuck
| would get before Granny Fox or Reddy
Fox or Old Man Coyote or Roughleg
the Hawk would have him." asked
Prickly Porky.
Il hadn't thought of that" confessed
Peter.
"of course you hadn't" retorted
Prickly Porky. You are one of those
people who want others to do your
thinking for you. That's the trouble
with you, Peter. If you did a little
real thinking you wouldn't ask so
many foolish questions"
For long time Peter said nothing
He was still puzzled about something
and he was trying to think it out for
himself. But at last he gave it up.
Il don't see yet why he sleeps all win
ter he ventured rather timidly. why
doesn't he keep awake some of the
time. even if he doesn't eat? l don't
see why he should starve awake any
more than asleep"
When are you hungriest?" demanded
Prickly Perky.
When I've been running about" re-
piled Peter promptly.
"Oh, you do know that much, I'm
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
NeedIeWork for Winter.

One of the newest collars seen re-
Gently is made of organdy bound with
stiff white lawn. A row of dots orna-
ments the collar, alternating first a
solid one and then an open-work one
The front pieces are shaped like lapeIs
and ornamented in the same manner
The collar and Iapels are held together
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
Potted Cheese.
Egg Rings in Tomato Jelly.

Simmer twenty minutes one-haif cup
OF tomatoes. six cloves, one-half tea
spoonful of salt, one stalk of celery,
one bay leaf. one blade of mace. one
slice of onion, a speck of cayenne pep
per. Strain, return to fire. and when
hot add two tablespoonfuls Of granu-
lated gelatine. stirring until the CELIA
tine dissolves: add two tablespoonfuls
of tarragon vinegar and set away to
cool. When thick place rings of hard
boiled eggs tremoving yolks) in a but
tered bowl. turn in the jelly and let
II become hard. Decorate with mayon-
raiSe
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
Fruit Bars.

A time tested combination for fruit
bars calls for a half-pound each of
steamed figs, dates and pecan meats. a
quarter pound of blanched almonds
and a couple of tablespoonfuls of
orange juice. After stoning the dates.
put all ingredients Except orange
mix in the orange juice thoroughly.
Dust the baking board and rolling min
with powdered sugar, roll the confec-
ton into a sheet an eighth of an inch
thick and with the aid of sharp knife
dipped into hot water cut into SQUARES.
If desired, these also may be dipped in
chocolate coating.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
LITTLE CApES RETURN TO FAVOR.
BY ANNE RITTENHoUsE.
,cial Correspondence of The Star.

Special Correspondence OF Inc Slar-
NEW YORK, December There
never has been a time when a cape was
not considered part Of the old-fash-
toned way of dressing. 1t has always
been linked with old age. No matter
when it appears over the horizon, 1t
gets the same verdict. 1t may be as
new as fresh paint and worn by girl
of eighteen with ripping corn-colored
hair, but the popular mind always
places it in the category of family al
bum pictures.
1t is the kind of a garment, along
with the small muff, that no present
vogue ever earns for it the name OF
modern. The public mind gets certain
shapes and colors fixed as being a part
and parcel of days that are done; and
yet these fashions are revived over
and over through the cycles.
The cape of the moment is strange
little garment. 1t is a cross between
the cape of Girondists and the Victor
ians Possibly it's author did not Know
which epoch she was dipping INTO. II
is proba BILE that the evident desire TO
exploit the Girondist fashions last
autumn on the part of some designers,
and the equally determined etfort 10
exploit the second empire fashions on
the part of equally famous designers,
The cape is one of them; the full
skirt is another, and many of the hats
show that distinct compromise mas
been reached. Where all this will lead
us in the near future no one knows,
but it is probable that the clothes we
are now beginning to wear are those
that will endure through the spring.
Capes for Morning adm Evening.
Callot shows no hesitancy in adapting
the Victorian cape to evening" gowns.
although it never saw the candlelight
during it's original term of service. She
makes it of lace or of tulled bordered
with fur, or with metal mesh edged
with ermine.
1t provides an attractive method of a
woman to adopt who is not proud of
her shoulders or her arms. 1t is so
filmy that it does not add heavy
touch to an evening gown, but 1t mas
a softening effect on bones and harsh
skin
on morning frocks cape nearly
covers the blouse. 1t is of fur or soft
fabric like the new glazed s sa az "
serge have the cape in the material,
edged with rows of braid.
1t is evident that the designers have
Judge by the way in which many of
the capes are braided. There may be
a twisted epaulette design down the
sIoping shoulders, and rows of braid
at the hem with loops at regular in
tervals.
Here and there are attempts to IN
vent fanciful braiding on gowns and
suits. and some Of the smart produc- |
lions have shown ornate workmanship |
in soutache braid, but there has been a |
marked reluctance on the part OF Wom- |
en- to adopt 1t. |
Suitable for Full Skirts.
The sketch shows a frock Of green |
cloth which has full skirt trimmed
with many graded bands Of ribbon. the
kind of ribbon that has a rib in it, and
a n;.ot adoa The slim LITTLE bodice ia
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
Steamed Fillet Of Chicken.

Butter a plate. place the breast or
other tender parts of chicken on It
and sprinkle over with salt and pepper.
Cover with another buttered plate. or
with the lid of a muffin dish. Lay over
the top OF a pan of boiling water and
steam for forty minutes, or until sha
chicken IL tender. Serve on q hot nlsfs
With the Juice around the chicken and
side.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
HINTS FOR CANDY MAKERS.
Neapolitan Cream.

Dilute three -fourths cup of heavy
cream with one-fourth cup of milk, and
beat until stiff with an egg beaten. Add
one third cup of powdered sugar, one
half teaspoonful of vanilla, few
grains of salt and one-third cup of Pc
can nut meats, cut in pieces. Fashion
into bonbon shapes. Coat with choco-
late, If desired.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
Carrots for Beauty.

There is an old saying, probably orig
mated to make one of the winter
standby vegetables a favorite with
farmers daughters, that the woman
who eats many carrots will be beau
tiful Carrots do not necessarily bring
beauty to those who consume them;
but it is quite true that they are a
wholesome vegetable and. if properly
cooked, they are capable of being made
into many tempting dishes. Moreover
and this is a big point in their favor
they are cheap.
Carrot and lentil soup is one good
dish. To make this truly vegetarian
soup, soak cupful of lentils overnight.
Melt two tablespoonfuls of butter in
a saucepan and add the 1entils, large
carrot cut in slivers and an onion cut
in thin slices. Heat without browning.
Add a quart of water and a pint of
milk and boil gently for an hour or SO,
until the carrots and lentils are ten
der Rub through a PURGE sieve and
return to the fire. Add salt and pep
per, three tablespoonfuls of cooked rice
and little minced parsley and serve
when hot.
With Cream.
Select young carrots. wash and scrape
them carefully. After keeping for a
while in cold water, place in hot.
slightly sailed water and boil till
thoroughly tender. Drain, and run
through a colander. Season with pep
per and salt: add one tablespoonful of
butter and two of cream. Mix well,
make steaming hot again and serve.
Carrot Jam.
Boil the carrots until tender, peel and
press through colander. To every
pint of pulp add a pint of sugar and
the juice of a lemon Boil steadily for
about twenty minutes. or until the mix
ture jelliss.
Carrots and Celery.
Dice the carrots and cook until ten
der. Cook the same amount of celery
cut into small pieces. Mix them and
serve with a white sauce.
Carrot Salad.
Wash and scrape tender rich-colored
carrots, throw into fast-boiling water
and boil until tender; cut them in very
thin slices. put in a glass bowl, sprin-
kle with sifted sugar; add the juice Of
large lemon, a wineglass of olive
oil; garnish the dish with very thin
slices of lemon and any kind of green
salad leaves.
Dreamed Carrots.
Boil carrots until tender in sailed
water. rub of the skin with a rough
cloth, cut into inch lengths and put
them into a white sauce which you
have made by cooking together a ia
each of butter and flour
until they bubble, pouring a cup of
milk upon them and stirring until
smooth and thick. Leave the carrots
in this for few minutes, season to
taste and serve.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
Potato Croquets.

Two cups Of mashed potatoes. one
Tablespoonful Of butter. bit Of celery
salt. one teaspoonful of salt, bit of
red pepper, One-quarter teaspoonful Of
onion. one teaspoonful Of chopped
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08

parsley. Mix together and roll in egg
and cracker crumbs; fry in deep fat
and drain on brown paper.
Eggs en- Cocotte.
Butter fireproof china cups, put two
teaspoonfuls of cream into each, then
break very carefully an egg into each
Dust with pepper, salt and parsley.
Stand these cups in the chatting dish or
granite basin with enough boiling
water to come half way up the cups
Have the lower pan full of hot water
underneath. Boil up gently until the
eggs are set; serve in cups very hot,
taking care in hauling them out of
the chafing DISH as they are very
easily dropped.
Walnut Pudding, Orange Sauce.
Beat the yolks of three eggs until
thick and light colored. Add gradually
one-haf cup of sugar. one-third cup
of soft bread crumbs. a scant half-cup
of farina and the whites of three eggs,
beaten stiff. Fold in one-half cup of
walnut meats, broken in pieces, and
minutes. Put together and serve with
Orange Sauce.
Mix half a cupful of sugar, one and
one-half tablespoonfuls of -four and a
few grains of salt. Add one cup of
boiling water and stir and cook five
minutes. Then add a tablespoonful of
butter and the juice of one orange.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08

Here is dance frock that offers an
entirely new color note and which is
a pleasing change from pastel tinted
costumes. White silk with great
wreaths of American beauty roses on
fire black stripes is combined with
black lace. The underbodice of black
lace is mounted on a yoke of white
tulle yelled with black. Jacqueminot
roses carried in the hand intensity
the vivid color scheme.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
Eggs and Macaroni.

Boil three ounces of macaroni for
twenty minutes, then put 1T in sauce
pan with nearly half a pint of white
sauce. some grated cheese. pepper and
salt When thoroughly hot. arrange
on a dish, lay four nicely poached eggs
or il, sprinkle little chopped parsley
over and serve.
Shrimp and Eggs.
Cut a small slice from each. end of
some hard boiled eggs and cut them
into halves, the round way Have
ready some picked shrimps and pound
them thoroughly with the hardboiled
yoIks. two ounces of butter. a grain of
cayenne and a teaspoonfuI of essence
of anchoVy. When these Ingredients
are thoroughly well mixed and pound
ed, NIL the whites with the mixture.
Place a sprig of watercress in each egg
and garnish with small salad.
Lobster Croquets.
Two cups finely chopped lobster. one
tablespoonful of salt, one of mustard, a
dash of cayenne; mix with one cup of
cream sauce; make into croquettes. roll
fry IN hot lard.
Baked Sea Bass.
Clean two rnedium-szed bass and
place in battered baking dish. Sea-.
son with salt and pepper. small pieces
OF butter, some thin slices OF bacon
and sprinkle with bread crumbs. Place
In very hot oven and haste frequent
Is with the pan liquid. Fifteen min
utes in hot oven should be ample to
cook and brown them nicely.
Potted Cheese.
From a pound of rich cheese cut away
all the rind, and with fork mash it
fne. Work into il one-quarter tea
spoonful of cayenne. one quarter tea
spoonful of made mustard and from
two to three tablespoonfuls of best
brandy, according to the dryness of the
cheese-suff1cient is needed to make it
just moist enough to pack we'll. Work
down into small Jars, seal and keep in a
cool place.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
A Few Valuable Hints
for Busy Housewives

Brown bread, cut in thin slices and
spread with strawberry jam or peach
marmalade and covered with a layer
of cream cheese. makes a novel lunch
con sandwich.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
Suitable for Full Skirts.

The sketch shows frock Of green
cloth which has full skirt trimmed
with many graded bands of ribbon. the
kind of ribbon that has a rib in it, and
a picot edge The slim little bodice is
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08

II porcelain baking dish becomes
discolored on the inside, fill it with
buttermi1k and let stand for two or
three days. The acid in the milk will
remove all stain
Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-12-08
@5ZITHTHE1KITGf4E1>@22
&2N2AAfD~PANTPY,cgE4
/ COOKING REC2ES NC2gW hyOWIYG

parsley. Mix together and roll in egg
and cracker crumbs; fry in deep fat
and drain on brown paper.
The herald and news. [volume] (Newberry S.C.) 1903-1937, 1915-09-10
The Art of Bait Casting.

American Forestry.
The bait caster. What memories OF
lily-padded lakes, ssimmering in the
FURNISHED gold of the setting sun, OF
roseate twilight peace, when the lake
is one vast mirror; of furious battles
with that bull dog of the sweet waters,
the black bass, are his!
A most difficult art, one that requires
more than modicum of practice in a
given spot, 40 or so feet away, where
a bass may lurk-not near tie spot,
but right in it, mind you-to land that
lure so as to simulate frog or min
now naturally leaping or jumping to
escape possible attack by a bass; to
do all this with short rod and high
speed reel, casting the lure as a small
boy throws an apple from the end Of
a stick-to do this with accuracy and
deftness is no unworthy ambition.
And after the strike comes battle
between a Ave-peund fish and a l5o-
pound man, equalized by fair tackle,
that will put the exhilaration OF eter-
nal youth into any, pan-especially if
he proves himself worth to beat tae
fish at his own game, to take him With
all Bae gaags, tactics, leaps and
,plunges, Tushes, andfeints employed by
the battling bass.