davidaulloa/AmericanStories huggingface dataset:
The Parisian. (Paris, Tenn.) 1907-1962, 1915-08-20
TO ERECT BUILDING
BEFORE COUNTY FAIR
Plans for Large Merchants and
Ladies Building Have Been
Agreed Upon.

Plans for the erection OF a
large Merchants and Ladies
Building at the Henry County
Fair Grounds were discussed and
agreed upon at a meeting of the
Steering Committee of the Fair
Association held at Cooper &
Somerville's stable Saturday
afternoon of last week, and work
on the building will begin in a
few days in order that it may be
ready by the opening day of the
Fair, September 29th.
The proposed building will be
26 by So feet is size and will be
located in a place on the grounds
where it will be convenient for
everybody. 1t will contain
space for sixteen booths, size 8
by 8 feet feet, where sixteen
merchants will have exhibits.
These booths will line the pas
sage-way, 10 feet wide, which
will run from one end of the
building to the other. However,
only one end of the building will
be taken up with these booths
and the other end will be devot-
ed to the Floral Hall department
of the Fair, which promises to
be the best ever known in this
section. Where the booths and
the floral hall section join there
will be cross passage way
eight feet wide. Thus the build
ing will have four entrances and
two passage ways.
Already sixteen Of the most
progressive business men Of
Paris have agreed to take the
sixteen booths and to put on
interesting and instructive dis
plays. 1t is expected that there
will be a lively competition be-
tween the different business
firms to see which can arrange
the most attractive booth. While
the displays will serve the mer-
chants in the way of advertising,
they will also make one of the
most interesting departments at
the Fair from the view point of
Fair visitors. Everybody will
want to see the various booths
and there is no doubt that the
building will be thronged with
people from the hour the gates
are opened until the crowd has
left each night OF the Fair.
Every Henry countian who has
had the pleasure of attending
the Tennessee State Fair at
Nashville during the past few
years remembers the large
Davidson County Building,
where the Nashville merchants
have displays. The Merchants
and Ladies Building at the Hen
ry County Fair will be along this
line, except, of course, on a
smaller scale.
At past fairs held at the local
fair grounds the Floral Hall de-
partment has been crowded in
the space at the top Of the grand
stand, which has been a great
disadvantage both to the ladies
who are in charge of this inter-
esting department and to the
general public, as there was not
enough room to display the exhi-
bits as they should have been.
This condition will be remedied
by the new building and Fair
patrons will find much more
pleasure in going through this
department than they have in
the past, and besides the con-
gested condition of the grand
stand will be relieved.
The plans for the new building
were presented to the Steering
Committee, which is composed
The Parisian. (Paris, Tenn.) 1907-1962, 1915-08-20

Since the above was put in
type McKellar has announced
that he will be a candidate.
The Parisian. (Paris, Tenn.) 1907-1962, 1915-08-20

Continued on page 81
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25

learned that to eat them raw is only
one of the ways they are good, no
other fruit not even the apple, will
stand comparison. Yet how many
readers Of this article ever have eaten
cooked bananas?
How many have ever revealed in
the rare delicscy of baked or fried
bananas
How many know that the right time
Ia eat "a raw banana is when its COW
erng Is spotted or almost black?
These so-calied "overripc" bananas
which Gravitate To the pushCart or
ara put To one side IN the fruit shop
and sold To- poorer patrons for
song. are really the most delicious
of all. They are ripe bananas, and If
more such were eaten the fame of this
wonderful tropical fruit. which grdccs
Christmas dinner tables within the
Arctic circle. would spread with even
greater rap!dity.
In order that people may know
more about the banana as a food
Mrs Anna r.. Scott. one of the hest
known OF cooking experts and food
economists, has prepared the follow
ing valuable article and presents the
attached recipes as indicative of the
many ways in which this fruit may he
served.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
Early Vogue of the Tiny Headgear
Menaced by the Wide Spreading
Shape the Dressy Spring Frocks
Seem to Demand

large shape in fine black Milan has a
narrow band Of black velvet drawn
around its crown top and a hig spray
of huge dead white flowers posed dag
onally across the front. reaching to the
edge of the dropping brim on the right
side and extending out beyond the top
Of the crown at the right side. The
crown Is moderate. the broad brm
droops back and front. after a fashion
always graceful and picturesque and
quite in harmony with the seasons
frock modes.
The wide brim rolling up at one side
slightly is more becoming to some
faces, more generally becoming per-
haps than the brim dropping in front
and back, and there are many charm
ing examples of these lines among the
large hats.
one attractive model in fine Lcghorn
has its broad brim faced with ciel blue
chiffon. Around the top of the crown
are massed hydrangeas running
through blues, pnks. lavenders and
greens. and just below the flower
wr, ath are placed at intervals four
bow knots of narrow black velvet. the
short ends falling out over the brian.
A particularly stunning hat in fawn
color erin, as soft and flexible as
tulle, was really enormous in spread.
and dropped low at the right front,
while running sharply upward in a
straight line at the left instead of
rolling upward as did the brim OF the
hydrangea trimmed model. The
crown was quite low and bowl shaped.
and the only trimming was big
| bunch # closely massed medium size
| half open roses in wonderfully blended
| tones of fawn and faded rose and
| violet.
brim dropping all around all that
there is of the most Victorian this
| has a ruche of narrow velvet ribbon in
| Natter blue around the low crown
and long falling ends and loops of the
velvet in the back. Almost at the
edge Of the brm on the right front
is a small bunch of berries.
The use Of narrow velvet ribbon is
very general throughout all Of the
seasons millinery. large or small, but
the floating ribands. while altogether
| in the Victorian picture, do not suit
every woman and belong essentially
with certain picturesque type OF
summer frock. For general modish
wear something less emphatically of
! a period is preferable.
Velvet no; only in ribbon hut in the
| piece is used by the milliners with
blithe Indifference to the fact that tho
warm season is approaching. AMI
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25

said, 1t removes much II the ohjec-
tionable fuzz.
bananas are = real g. Il. with 2 fuel
value per pound which Is greater than
string beans. hpcts, lettuce, celery,
cnhbage. sweet corn, onions, parsuips.
spinach, squash, tomatoes or turn,ps.
They have thrce-fuurths the fuel
value f raw milk and ouc-third more
than apples. In ne pound Of beef
soup YOU get less than half the fuel
value that you would get from one
pound of bananas. So you see they
are worth while when considered $ lelv
from the standpoint Of economical
food.
Their flavor is so fine, however.
whether raw or cooked, and they are
capable of being served in such a Vari-
ely of ways though most Of these arc
as yet unknown tn the general pub
lie thar they form ono of the most
valuable 70 dstuffs now on the mar
kots.
Like oranges, they are hygionic. he
cause the heavy peel protects III" soft
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25

eaten in this country, but they are
scarce and most people do not like
them. So ii may he said that the
banana is the most valuable of all
fruit foods. for while the grape en-
ceeds it pound for pound, the banana
is with US every week in the year and
always Is comparatively cheap.
Vt times il Is the cheapest fruit
food We can buy. Although most per-
sons foolishly insist on having the
firm, light yellow bananas the softer
and dark "olorcd ones really are the
best to eat raw, and unless they are
too soft are also the best to cook in
most instances.
As long as the banana is not dark
Colored inside it is not rotten. And
IT is worth knowing that these really
ripe bananas are far the easiest A.
gested As with any other fruit,
bananas not thoroughly ripe are Diff
cult of digestion.
Right here however. / want To pass
along the advice Of an authority in
this regard. This man says: Il
have had men and women tell no
they could not eat bananas at AL
WITHOUT SulIfIlnS lTbTn lf1lbfSll ",
and To- them always pass on tho rec
ipe given m. by a great lover If tho
fruit, who said that invariably we
sCraped off III" little fu2z remaining
| on the banana after the skin IL peeled
! OFF. Before he began to do this tho
fruit disagreed with him; afterward
! he ate as much II it as he pleased"
! know many persons who have had
a similar experience. And to these.
and all others. ! want To tell a simple
way To peel bananas by which not on V
the outer skin but also much OF this
fuzz-especially the long strings,
| which often stay on-can be remoy ad
without scraping.
Instead of taking hold of the peel
/ AT the top and pulling il off in sections
run n knife blade down the inner side
| Of tn" curve from top to bottom and
| then with the two thumbs spread the
peel apart. This is not only the neat
est way To do tho work, but, as | have
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25

A GENERATION ago bananas
Il were good deal of a luxury
Il in this country. Because of
their delicious favor-peuple
had not then learned of their food
value-thcy grew in public favor and
the writer of these lines recalls how.
as a boy. he could buy a fair sized
banana for cents. or two for "a
nickel.
Last year nearly 1000. 900 900 ha-
nanas were eaten by the people Of the
United States, an average ot nearly
six dozen for every man, woman and
child in the nation.
Averaging the prices that prevailed
in the hundreds of thousands Of places
where the fruit is sold and to-day
it is almost impossible to get out of
reach of a banana within the confines
OF the land We love-they sold for
about II cents "A dozen.
From pushcarts in the big cities
they often We're bought for as little
as cents a dozen. while the fanCest
fruiterers sometimes got as much rs
80 cents a dozen for extra large ones.
And there was not "A week the year
round when good bananas could not
be had in any market
For the banana is the greatest of
all year round fruits. Al certain times
they are NOSE abundant than at other
times, but always one can get good
bananas.
So great has been the growth of the
banana trade in the past quarter CEN
ury that to-day whole fleets of large,
swift steamers are engaged solely in
carrying the green punches To Ameri-
can ports, while other fleets serve
European countries; or did, prior 20
the outbreak of the present war.
Just to give an idea Of the way the
foreign demand has grown, in 1899
Germany used $40 tons of bananas.
In 1911, a dozen years later, Germany
used 10000 tons. And last year this
figure was largely exceeded.
Indeed, the banana is well on its
way to coronation as the most popular
fruit in the world.
And when people generally have
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
ny ELEANOR uoYT pn,I>ERD.
z /Ol' may wear u very small nat.
Y You may wear u very big hat
Aud YOU may wear "a medium

/OI may wear a very small nat.
You may wear u very big hat
Il And YOU may wear "a medium
sized hat if you can find 1t, but
II will he harder t. find than either of
the two others.
The tiny hat had things pretty much
its own way at the beginning Of the
season, but as the spring goes by and
dressy spring and summer frocks sup
plement the first spring tailored suit
and frocks the large hat figures more
and more conspicuously in the shops
and wherever fashiunahly dressed
women congreeatc to drink toa or eat
restaurant dinners or attend functions
at which hat wearing is Ell reglc.
They are not only big. these hats.
Most of them are very big. And most
OF them are lovely too.
A tiny hat may he smart. cunning,
amusing. but it Is seldom lovely,
though some of this years little bon
nets boldly give the lie to that gem
eralization; but when there is "A broad
sweep OF hrim that may he shaped to
the designers taste, and when there is
room for whatever trimming the de-
signer chooses to try more aesthetic
possibilities present themselves and
more milliners achieve satisfactory re-
suits The little hat of distinction is
u designers hardest test. but there is
n vast difference between the big hat
OF distinction and the big hat that is
merely pretty.
Given "A hat shape Of some fine
straw with broad, sweeping brim. some
flowers and some ribbon, almost any
one can concoct a hat that has pretti
ness but to escape the commonplace,
to attain not only prettiness but origi-
nality and that subtle some thing which
the French call ''cachet" is quite an
other matter.
Few ol the large hats of the season
are heavily triuin, d. Their creators
have leaned heavily upon line. as is
right and fitting. but they have done
much with color too. and the flowers
provided for millinery purposes this
year are more than ever lovely and
effective.
The clustered small flowers and the
single small flowers in combination
with velvet ribbon are used on the
large hats as on the small but a grow
ing taste for large flower effects seems
noticeable in the millinery field in con-
nection with the big hats of the sea-
son.
Some of the very latest models from
the various famous French hou es en-
phasize this tendency. one stunning
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
Banana Layer Cake.

very ripe bananas
=, cup Of shortening.
cup sugar.
ia cup milk.
eggs
. cups OF four,
tcaspooufuls baking powder
- tab. espoonfuls chopped nut meat.
Cream shortening and sugar until
light separate the eggs. beat the yolks
until thick and add slowly 20 sugar and
shortening then add milk very slowly,
beating all the time. Sift -four and bak-
ing powder together, add halF. Beat the
white Of one egg until light; add TO
dough then the rest OF the flour Line
two jelly tins with paper or 10 inch
square pans, divide mixture spread
even. Bake In bottom Of moderate oven
twenty-five to thirty minutes dust top
with sugar. When cooled remove from
pam and remove papcr. Spread icing be
tween and thin slices Of banana. Cover
top with icing When cold and ready
10 serve cover top with bananas and
~priuIlo with nuts Bananas must not
hc put ON until ready IN take to table,
20, tncv dl,colur unlcss Dipped iu lerlon
~ orange juice.
rho ICING IA made as follows.
one cup OF Sugdr and uuc-half cup NJ
Uator arc boiled until 1t spins thread
Seat the whites OF two eggs uutil div (.
then slowly pour on Tho boiled sugar,
heating until stiff. \ pinch of baking
soda VIII help dry the icing.
This makes a very rich cake.
Banana PUns.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
by Mrs. ANNA y. SCOTT.

\ 7 oTHlNG surprises me more than
N the fact that only few
housewives seem To know any
thing about the really rare goodness
of the banana when cooked and served
as n vegetable, or when prepared in
various unusual ways as a fruit.
Also, it is surprising that the aver
age person does not know anything
about the food value of the banana
OF all the fruits which commonly are
used N American tables. only grapes
have higher fuel value pound
and. aS every on" knows, grapes are
most limited as To season, ana even
then costly, except for "A few weeks
value as food than any other fruit
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25

beaten with the milk then cover with
bread crumbs and fry in deep fat or oil.
Serve with rice custard sauce made as
follows
cups milk
cup boiled rice
9 tablcspoonfuls chopped seeded raj
sins or dates
Put the milk on TO boil in top of double
boiler.
The boiled rice is put through the
meat chopper and added to the milk
add sugar, salt and nutmeg Boil twenty
minutes or until creamy then add the
raisirs. Boil two minutes.
This makes eight croqucttes with eight
helpngs of rice sauce.
This makes very good meat substi-
tutp.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
Banana Ice CrcR m.

I very ripe bananas
cup milk.
| cup sugar.
. cups cream
I tablespoonful of lemon Juice
Ice and salt for freezing.
Put tho milk on To boil with the sugar
boil i've minutes. When cold put In
freezer. add the bananas, which have
been skinned scraped and mashed
through strainer, and add cream and
lemon Juice. freeze AT once. II the
freezer Is good eight TO ten minutes VIII
do the work.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
banana Sherbet.

very ripe bananas.
tablespoonfuis lemon juice.
! cup sugar.
cups water.
Boil the water and sugar ten minutes
When cold add the lemon juice and the
bananas that have been skinned. scraped
and mashsd through strainer or fruit
press Mix we'll freeze same az ice
cream and serve in sherbet cups with
half cherries on top.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25

while velvet is not likely to be 30
ubiquitous as II was in last summers
millinery. there are many all velvet
crowns in combination with straw or
tulle a most successful model from
RebouX has "A low, round crown en-
tirely of velvet and wide. dropping
brim of very fine flexible black straw.
Around the crown and out on the brln
Is wreath of poppy hearts--a new
and most effective thing In millinery
flowers. being. as its name indicates.
reproduction Of the heart OF the
poppy-the fine punched stamens OF
palest green with white or yellow tips.
Not all OF the large hats are "
the dropping brim type. Some are
more aggressively designed. as. for
example, the round, close fitting brm-
less shape OF black straw, around
whose 'tul'e flares wide aureole OF
black tule. while in front scars one
nodding long stemmed rose.
Big hats entirely OF tulle or lace
are many. and there are exquisite big
hats Of fine lingerie stuffs and other
big hats covered with block print
linens, plaid or cross bar silks. rough
crepes. These last are likely to take
the wide hrimmed sailor lines. Indeed.
that wide hriTmed sailor promises 10
be the most generally adopted shape
for ordinary wear with linens anil
morning frocks Of all kinds.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25

ripe bananas.
Is thin slices Of white bread. crust
removed.
Butter the bread skin and scrape the
bananas cut in half then split in three
or four slices lay evenly between bread /,
dust with a little salt and place on
shallow pan: put in hot oven TO toast
or twice bake. Serve warm.
These are very nice to serve for after
noon affairs with cocoa or tea.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
Je11ied I'm nROHs.

very ripe bananas.
tablespoonfuls lemon juice.
tablespoonfuls granulatcd selatine
or jelly powder.
| cup sugar.
Soak the gelatine in one-half cup cold
water ten minutes dissolve IN thres
cups Of boiling water add sugar md
lemon Juice. Skin, scrape and cut me
bananas fine. put In mold or bow mat
has been rinsed in cold water. Pour
over the hot gelatine to bring out flavor
of the bananas. Set in pan Of ice water
until firm turn out I'm shallow bow or
deep plate. iarnish with fresh pr
canned fruit, or three figs cu' On Thin
slices.
This makes twelve helpngs
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
scalIoped Ba ma mas.
s. ripe bananas.
1 cup fresh breadcrumbs.

s. ripe bananas.
1 cup fresh breadcrumbs.
n cup brown sugar.
! Tablespoonful butter.
u teaspoonful salt.
skin. scrape and slice the bananas
brush bake dish with butter, put half
OF bananas in. dust with salt. half OF
breadcrurnbs and half of sugar. rest OF
bananas. salt. crumbs and sugar Divide
the butter In small pieces and put over
top add &, cup OF water cover and put
in moderate oven twenty minutes un-
cover and bake twenty minutes longer
or until nice and brown. This makes
ak good sized helpings. and can 10
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
S DIA1INUTIVE AND HATS HUGE, BUT NO MIDDLE CROlN

cup hour.
teaspoonful OF baking powder.
- teaspoonful salt.
| cup milk
1 tablespoonful melted butter
Sift -four. baking powder into howl
add milk well beaten egg and butter
Have six popover irons very hot and
brushed with butter; skin, scrape and
cut the bananas in half. put half Of
banana In each pan; cover with owe
tablesrcpnful Of butter put In a ,er.
lot oven and serve warm dust with
sugar.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
Banana Dainty.

very ripe bananas.
l., TABLESPOONFUL ora nge or lemon juice.
cups whipped cream.
skin and scrape the bananas put
through potato ricer or fruit press. and
II YOU have neither rub through coarse
strainer: add sugar and orange juice
mix very Lightly, then fold in the
whipped cream.
Serve In glasses and garnish with sec
lions OF orange. This nrakes slN very
attractive glasses.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25

very ripe bananas.
/ cup rice
teaspoonful salt.
| teaspoonful butter
IL cup brown sugar.
Wash. boil and blauch the rice as
usual Brush agate platter or large pie
tin with butter. Pile the rice in mound
shape: dust with salt. Skin and scrape
and split the bananas. spread over the
rice cover with brown sugar; put In
hot oven bake twenty-five minutes. or
until bananas are done light brown
Serve on dish in which 1t is baked
Garnish with red Jelly.
This amount makes six helpinss ana
IL served in place Of meat or fish.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25

very ripe bananas
cup flour.
q, cup milk
/. cup sugar
| egg.
teaspoonful baking powder
/. teaspoonful salt
teaspoonful melted butter
Sift -four. baking powder and y n
the sugar into bowl add milk. we'll
beaten egg and melted butter tthc hu'.
ter is melted on the pic TIM pour bat.
ter on pie plate; skin. scrape and -pn'
the bananas put on top 90 batter ard
sprinkle with rest of sugar Bake ~
quick oven 20 to % minutes Thu. IL
served warm with rich milk
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
Banan whip with Cocoa snuc.,

very ripe bananas.
2 tablespoonfus lemon juice and tea
spoonful grated lemon rind
2 tablespoonfuls graduated gelatins
or Jelly powder.
l cup sugar.
Soak gelatine in /. cup cold wate- 70
minutes dissolve in . cups OF boiling
water add sugar. lemon juice and rlnd
set in pan OF ice water When cold
beat until light. The bananas re
skinned. scraped and added whip uHtil
Arm pile In deep glass bowl and pour
the cold cocoa sauce around.
Sauce liz made as follows:
one cup OF milk is put OF TO boil mix
tablespoonful OF cocoa, | Tablespoonful
" sugar. pinch of salt and teaspoonfui
OF cornstarch with cold milk add 70
the boiling milk and boil 3 minutes
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
Banana with Fresh or Canned
Strayvbc rries.

very ripe bananas.
cup fresh or l. cup canned berries
/, cup sugar.
tablespoonful lemon juice.
Skin and scrape the bananas cut In
thin slices into ice cream glasses; mash
the strawberries through strainer; add
the sugar and lemon Juice; pour over the
bananas Whipped cream can be put on
top of the bananas and a berry on the
cream
II canned or preserved berries are used
use less sugar.
This amount makes five glasses.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25
Ba mana salad.
French Dressing.
8 tablespoonfuls Of olive oil.

3 tablespoonful Of olive oil.
/ Tablespoonful lemon juice.
4 teaspoonful of salt and dash Of
paprika.
Put the salt and paprika in soup plate
with small piece of ice add the oil, stir
ring all the time. then the lemon Juice.
stir until thick.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-25

served with grape juice sauce. which is
made ~ follows:
] cup Grtpc juice is brought to boil ,
add traSruunful of curuslarvh miNcd
VITA cold water. Boil two uiuutes and
sWcrtcu to taste.