davidaulloa/AmericanStories huggingface dataset:
Evening star., 1915-03-14
Changes in ParasoIs.

TT HE quaint styles of parasols used
u from 1920 to 1880 have again ap-
peared. Shirrings. puttings. pipings.
cordings and knife -pleatings are used
in a variety of ways, to emphasize ribs.
to outline cores and to form borders.
Many odd shapes and rich color COM
binationS are seen. Plain, severe styles.
the most prominent being the sand
tones are seen only with tailored
dresses. There is tendency to com
bine materials. In dressy, fancy models.
the sand tones are combined with
bright colors. For instance, in one
model of brilliant red there is a border
and piping between the shirred
cores, in a rich sand color vergiuS on
gold.
A smart parasoI developed in con-
trasting colors has a row of shirring
between the cores, producing a leaf
like effect. A very pretty pardsol has
a border of sheer crepe in a contrast
ing color. looped in each section and
caught with a fat button effect. Bat
tleship gray is a favorite color. being
used alone in tailored designs. and in
combination with the new reds and
blues in elaborate designs.
Many striking shapes are seen.
Among these is one with wide cores
of richly colored material and narrow
portions in stripes or checks. \ clus-
ter of shirring appears at the edge.
OF special interest is the return OF
fiat Japanese and Chinese effects. both
plain and richly embroidered. Japanese
prints are in both silk and cotton.
Many japanese designs have dark bor-
ders, with here and there delicate
bit of hand embroidery in gold. Some
times odd d-looking velvet birds in
orange and blue tones are appliqued
over the inside surface of the parasol
Evening star., 1915-03-14
NOTES ON SPRING FASHIONS

CONTRASTING Innings are feature
II of many Of the new street suits
" in covert and other light woolen
fabrics. Blue, cerise, black and white
brown and green are all effectively
used
Tulle is as much used as ever. IL
has made itself fabric of necessity
and It /. difficult to imagine change
position Of tulle. A great deal OF IT
Ia used on summer frocks that are al
ready shown.
Gray is one of tho most popular
shades of the spring. 1t is cool ana
when 1t is becoming is really charm
ing But there are many types OF race
and color that cannot stand gray ana
paler shades, only after careful
thought.
Hand embroidery plays prominent
part in the trimming OF thin frocks.
There are many lovely frocks Of net
almost covered with embroidery
Blouses of sheer fabrics. too. show
much embroidery.
Fringe Of many sorts is still used
Some of the newest skirts show an
edging of fringe at the bottom. There
is silk corded fringe that is often
made Of strands of beads that is used
a good deal on evening frocks.
Bows Of ribbon are effectively used
on some Of the new wide-skirted frocks
of satin and silk. One that is pretty
has little square bows of satin reach
ing from throat to hem. They are dis
tinctly in keeping with the wide skirt.
Loops of ribbon. too, are often used
for trimming. One skirt of silk is
edged around the bottom with loops
of ribbon about two inches wide ar
ranged fringe-wise. and the same trim
ming is used on sleeves and bodice.
White corduroy coats are featured
to some extent, and will doubtless be
much worn with lingerie frocks In the
summer.
The bolero and zuave jackets. both
usually becoming, are employed In
many spring frocks. They are espe-
cially pretty when they are used in
the thin frocks, of net, organdie. ba-
| tiste or other summer fabrics. for then
they are usually elaborated with fril-
| ling or embroidery.
Changeable taffeta has been used in
| the models shown at the February
| openings in Paris. and 1t has made its
! appearance here in some OF the new
! models. 1t Is a distinctly suitable fab
Evening star., 1915-03-14
Skirts Short, Bodices Tight.

fabrics. The skirts are shirred on
cords about the hips, thus disposing of
fullness that might otherwise be awli-
ward in a skirt not cut on circular
lines, but still full
The fichu has many advocates this
spring. There are some pretty frocks
Of taffeta, with hemstitched f1chus of
the sheerest muslin. Many lingerie
:rocks have ruff1ed f1chus draped about
the shoulders And even some evening
frocks show this quaint adjunct.
If one may judge by the shops,
women are again going to buy separate
leather belts. For many and good
nnes are shown They are to wear
with one-piece frocks, and with coats
NJ linen and of wool.
/. There is some difficulty about getting
imported laces owing to the war. But
there is no difficulty in getting lacy
and sheer fabrics There is lace cloth,
for instance. a fabric with all the
sheerness and irregularity of surface
of all-over lace, yet with a good deal
of body and strength.
Evening star., 1915-03-14

ric for summer. for in appearance
and feeling both it is crisp and cool
White and black stripes are used in
almost every fabric, but perhaps no
more attractively than in voile or chif-
fon, mounted over foundation OF
white taffeta. Often the overdress Of
stripes Is edged with blue or black
velvet ribbon. which gives 1t stability
and charm 1t would otherwise lack.
Colored handkerchief linen blouses
are shown again this year. You re-
member. last year they were introduced
for country wear. They are still on
tailored linens. frequently with pock-
cts. They have long sleeves and some
times the fronts are scalloped.
Every one ia glad that the sailor
shape Is in evidence IN spring millinery.
Many hats there are of picture type.
poke shapes, too, that are vastly be-
coming. But for general wear nothing
is So smart as the sailor. 1t will prob
ably be worn a good deal when warmer
weather comes
Shirring marks many frocks of soft
Evening star., 1915-03-14

thoroughly in hot water. and soak in
cold water to cover for an hour. Pour
over the clusters a quart of boiling
water and simmer until dissolved. Add
the juice of two or three lemons and
a little spinach juice or other green
coloring and strain into a shallow PAN
Set aside to chill and harden. Just
before serving arrange on some crisp
lettuce leaves in the salad bowl. Cut
the jelly into cubes and heap in the
middle of the dish surrounding it with
a border of mixed chopped tart apples
and celery, and dress with sauce tar
is exceedingly beneficial in cases Of
irritation of the throat or a severe
cold, combining as 1t does nourish-
ment and healing. 1t may be used as a
of fruit and served with whipped
cream or wine sauce.
Potato Savory.
Boil six large potatoes with their
jackets on and let them cool in their
skins. Peel; slice, chill and pour over
them a dressing made as follows: Beat
together two tablespoonfuls olive Oil,
two tablespoonfuls Of cream, one ta-
blespoonful each Of tarragon and plain
vinegar. and salt and pepper to taste.
Chop very fine a tablespoonful of pars-
ley and small piece of onion, mix
all the ingredients together, pile light
ly in the salad bowl and garnish with
parsley. Asparagus tips mixed lightly
with sliced potatoes make a delightful
salad. as does equal proportions of po-
tatoes. chopped English walnuts and
stoned olives. Serve with a green
mayonnaiSe.
Pepper Cups for Salads.
Green peppers make attractive cups
for salads on st. Patrick's day. Cut
thin slice from the top of the pepper
and remove the seed and white pulp.
If the cups do not stand evenly cut a
slice from the bottom also.
Pistache Cream Shells.
Mix a scant tablespoonful of flour
with one cup of sugar, add ono egg and
beat thoroughly. Have ready one pint
of hot milk and pour slowly over the
-four and sugar. Return to the double
boiler and cook twenty minutes. Take
from the fire. cool and stir in one
quart of cream. tablespoonful of va
nflla and two ounces of pistachio nuts,
blanched and pounded to smooth
paste Add tablespoonful of orange
flower water and freeze Serve in the
meringue shells that can be purchased
at the confectioner's or be made at
home. If your grocer does not keep
the pistachio nuts. pounded almonde.
with f1avoring of bitter almonds and
little green coloring, will produce
much the same result.
Salmon Souffie.
II you want dainty dish for tea or
luncheon try this. Put two tablespoon
Evening star., 1915-03-14

fuls of butter in a saucepan and melt
without browning. Add one table
spoonful of flour. stir until blended
then pour in one cup of warm milk
When thickened and smooth, add the
yoke of one egg, one cup. of salmon
faxed, a tablespoonful of cream and a
tiny bit of essence of anchovy and
pepper to season. Mix carefully and
well. fold in the white of one egg
beaten stifr and dry, then fill ramekins
or paper cases three-quarters full
Brown in quick oven and serve
very hot. Chopped parsley may be
added If desired.
A Mold of Salmon.
If ono is where she cannot obtain
fresh fish. the canned salmon makes a
delicious mold. Serve very cold on a
bed of crispy lettuce or cress. Drain
Off the Juice from can of salmon and
flake the fish, picking out every frag-
ment of bone and skin. Mix with the
fish one egg lightly beaten, the juice
of a half lemon, a cup of dried bread
crumbs and salt and pepper to season.
Pack in a buttered mold which has
tight-fitting cover, steam for two hours
and cool. After 1t gets quite cold set
on the ice until ready to serve.
Salmon Patties.
1uese Ilahe a Soou iuHCHeoH OF uiH-
ner dish, whether served hot or cold.
Mince freshly boiled or canned salmon
fine and season well with salt, pepper.
cayenne and a grating of nutmeg, If
desired. Rub in a small quantity of
butter and bind with the beaten yolk
of an egg. Line tart tins with puff
paste, fill with the salmon mixture,
cover each with a lid of paste, trim
around the edges. moisten and press
together. Bake in hot oven.
Salmon Croquettes.
Free pound and half of salmon,
fresh or canned. from skin and bone
and chop fine Season with the juice of
a half lemon, a tablespoonful of
chopped parsley, a teaspoonful salt
and a dash Of paprika. Mix we'll Put
two cups milk on to boil. Put into a
saucepan two tablespoonfu1s butter
and three of flour. When melted, add
the hot milk and stir until smooth and
thick. Add the salmon. stir until hot.
then turn out on dish to cool. When
quite cold and firm form into croquette.
roll into fine crumbs, then in egg Al
again in crumbs Fry in deep boiling Ia
and serve very hot, with a garnish OF
parsley and lemon. If these are served
for the fish course, accompany them
with potatoes persillade.
Mime. Begues' Goldfish Salad.
Take good piece of Goldfish that has
soaked ell night and set in fresh wa
ter on the fire until ready to boil. Put
In a dripper and remove all skin and
bones. Have some cold boiled potatoes
Evening star., 1915-03-14
Eggs Stuffed With Sardines.

Hard boil as many eggs as desired.
They should be cooked twenty minutes
to be digestible. Shell, cut in pieces
crosswise laying the halves in order on
a plate SO they can be matched when
ready to be put together. Skin and
bone as many sardines as you have
eggs and put in 4 mortar together with
the yolks from the eggs. Pound to =
paste adding at the same time little
chopped parsley or cress, salt, pepper
and a little softened butter. Mix thor
oughIy. fill in the whites of the eggs
with the mixture, stick together like
whole eggs. fastening with wooden
toothpicks and serve on a Nat dish gar
nished with water cress or nasturtium
EMMA PADDOCK TELFoRD.
Evening star., 1915-03-14
ST. PArRIClK'S DAY DISHES

bon and tender associations is not only
cherished in the heart of the true Irish,
but is growing yearly more popular
at large as an appropriate decoration
for various social functions.
St. Patrick's Favors.
The favors for dances and table dec
orations are as varied as usual this
year. but there are not as many ex-
pensive ones. There are large and
small pots of really, truly growing
shamrock. there are little pots with
naake-believe shamrocks, there are
green Irish hatboxes trimmed with
green silk shamrock, Irish shillalahs
with concealed folding Irish flags, lit
tie Irish co1leens and gossoons. and
balancing emerald greenbirds holding
dinner cards. There are small green
snakes. iridescent and quivering, that
sell for a dime EACH and no end Of ban
ners and llarps, flags and boxes all OF
tle same verdant hue.
Among the dishes that go well st.
Patrick's day are the following. though
they need not be confined to that oc-
casion only:
Irish Moss Salad.
Wash a handful Of the moss very
Evening star., 1915-03-14

Of them used to the utmost the fashion
for pockets. Khaki color. which the
Frenchwomen like, was not featured
for the Americans who will undoubt-
edly give the preference to this new
blue in serge. gabardine, tussah and
silk. Even satin coat suits were shown
in it.
Georgette. who leaped into promi-
nence last spring after taking over the
house of Francis. who had held the
distinction OF being the tailor to the
queens of Great Britain, features
than the short and better known coat
Her zouaves are direct copies Of those
worn by the Algerian troops who are
fighting under Gen. Joffre.
In the millinery one found the inf1u-
ence Of the war everywhere. America
has made much Of the new fiat hats. but
with the exception of a certain kind Of
sailor everything was small, fitting the
head and representing some style of army
headwear. The shapes were not over
Of the hair, but they clung to the head
and did not shade the face.
Alsatian Bow Revived.
Whatever else was featured, the OBJ
made in ribbed silk and nearly always
trimmed with a military cockade. The
Alsatian bow has been revived, going
straight across the front of the hat.
partly because Mile. Chanel wears 1t
when she sings the 'tMarseilaise" at the
Comedie Franchise. to which every one
is listening who can get in inch of
standing room. She wears a Grecian
robe of white and when she lifts her
arms, she extends the side draperies,
which show up red on one side and blue
Evening star., 1915-03-14

skirts are full. her coats short with
high waist line and she uses much
taffeta one of her best frocks. called
THE Alexandria" is OF black taffeta
braided in white. with white bone but :
tons in front, and embroidered pockets
of red, white and blue. Another mill
tary touch. you see.
Evening star., 1915-03-14

jackets, fully five inches above the
waist line with turtles tail at the
back. You surely remember that de-
sign? 1t was worn several years ago.
His materials were ta1feta. messaiine,
serge and covert cloth.
Jeane Lanvin Is another designer who
exploited styles for the young: her
Evening star., 1915-03-14

077ITH the approach of st. Pat
w rick's day, green is the color to
Wv conjure with. At the big de-
partment stores, at little village shops,
at the florists. confectioners' and jey-
elers'. the trefoil is much in evidence
for the anniversary of the good saints
birth, which with its knot Of green rib
Evening star., 1915-03-14
MENU FOR A ST. PATRICK'S
DAY DINNER.

Small Green Peppers stuffed with
Anchovies and Chopped Onions.
Olives. Green Pickles.
Cream of Green Pea Soup with
Shamrocks cut from Dill Pickles.
Planked Fish with Sauce Tartare.
Mashed Potato Roses. Nounded Green Peas.
Little Roast Pig with cornc0b pipe in his
mouth and resting on 4 bed of parsley, or
Boiled Salmon with Sauce Tartare.
Nodded Potatoes with parsley garnish.
Mounds of Spinach.
Endive and Roquefort Cheese Salad.
Bread Crisps cut in shamrock shapes.
Pist8che Ice Cream
tServed In Irish Hats.
Cakes with Green Icing.
Green Bonbons. Pistachio Nuts.
Black Coffee.
Evening star., 1915-03-14

sliced thin, add your Goldfish and sea-
son with vinegar, oil. black pepper and
chopped parsley. stir all well and
serve. A chopped boiled egg viii inn
nroVa this salad
Evening star., 1915-03-14

on the other. forming the flag of
France. On her head she wears a huge
Alsatian bow of black silk with a
tiny cockade of the French colors
(mark you welD pinned at the edge.
The way she sings it while the wound
ed cry and the well weep is already
one of the small classics of the war
literature, as written by Wythe Will
liams, and goes along with that other
classic, written by Richard Harding
Davis. concerning the passing of the blue
gray fog of the German army through
Brussels for three days.
From that thrilling moment when a
small portion Of Gen. Joffre's army en-
tered Alsace (shall 1 ever forget that
memorable afternoon when the papers
announced the fact and men ran in
the streets crying and women surged to
the famous statue in the Place de la
Concorde and held their children to
kiss the stone face there and place new
wreaths to substitute the faded i'm
mOrtelles) from that hour the necessity
for wearing an Alsatian how was i'm
peratiye. and its appearance on the
spring hats was expected. However, it
promises to be too popular and the
more fastidious milliners may lean
away from it.
Skirts Short, Bodices Tight.
Possibly a summary of just what the
famous houses in Paris exploited might
help women to understand the ap-
preaching fashions rather than a dis
sertation, for which there is plenty of
! time later.
Doucet, for example, made speciality
of three-piece suits. a few long coats
and many short ones, which had a
slightly empire waist line. Midnight
blue and old rose were the colors used.
Evening star., 1915-03-14
Mime. Begues' Goldfish Salad.

Take a good piece of Goldfish that has
soaked all night and set in fresh wa
ter on the fire until ready to boil. Put
In a dripper and remove all skin and
bones. Have some cold boiled potatoes
Evening star., 1915-03-14

II you want dainty dish for tea or
luncheon try this Put two tablespoon
Evening star., 1915-03-14

Tulle is as much used as ever. II
has made itself fabric of necessity,
and 1t /. difficult to imagine change
in styles great enough to change ene
nositjon Of tulle. A great deal OF IT
Ia used on summer frocks that are al
Evening star., 1915-03-14

Shirring marks many frocks of sof
Evening star., 1915-03-14

~ONTRASTING Innings are a feature
II of many of the new street suits
" in covert and other light woolen
fahrics Blue, cerise, black and white,
brown and green are all effectively
Evening star., 1915-03-14

The American dressmakers thought it
that tho present war would
The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1915-04-07
ROSE CITY
TO ANNEX PENNANT
IN INDIANA LEAGUE

Cali the so-called sharks on Semi
Pro ball around Cincinnati with the
exception of one seem to think that
the New Castle club is going to walk
away with the Indiana State League
pennent," says Manager Kenney of
the local club in his letter today. But
Dick goes farther than that and states
that We'll have them all chasing our
dust before the season is very far ad-
vanced.
The idea of changing the location
of the players benches to a position
directly back of first and third base
was not thought advisable by Kenney
as he believed that if put in these
locations it would take too long to get
the batters to and from the benches
delaying the game too much, also that
they would interfere with thrown
balls in their respective localities.
The pits will be placed in about the
same place as the benches were last
year and will not be over 4 feet in
heighth.
Dick wants company if he attends
the meeting of the l. S. l.. at Corners
vile and as Manager Davidson of the
Rushville club, and Manager Becker
of the Perkins-Campbells have notified
him that they will not attend the meet
ing it is doubtful whether he will be
present or not. Becker will however
have a man attend in his interests
and in a letter this morning states
that his forfeit money will be on hand.
The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1915-04-07
FOR HOW LONG?
RICHMOND RAISES A PERTINENT
Question:

When a neighbor tells us that he
has recovered from a serious illness
the first question that naturally arises
is, How long will he keep well?"
Temporary relief is one thing. but a
lasting cure is altogether different.
There is nothing temporary about the
work of Doan's Kidney Pills as the
following Richmond evidence proves
beyond a doubt.
Mrs Fred Heater, 6O7 N Thirteenth
ST., Richmond, says: "One of the fam
lily wrenched his back and after that,
had great deal of trouble with his
back and kidneys. He used Doan's
Kidney Pills, which were obtained at
A. G. Luken & Co.'s Drug Store and
they cured him. I am glad to confirm
my former endorsement of Doan's
Kidney Pills.
Price soc, at all dealers. Don't SIM
ply ask for a kidney remedy-get
Doan's Kidney Pills-the same that
Mrs. Heater had. FosterMilburn Co.,
Props, Buffalo, N. Y.-Adv.
The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1915-04-07

Ban johnson, president Of the Amer
lean League, agrees with Dave L.
Fultz, of the Baseball Players Fra
ternity, that this will be hard season
for "bushers," players in minor ieag-
ues.
FuItz suggested that an arbitration
board be appointed, of members Of
various leagues, including the Fed
erals, to adjust matters in the baseball
war.
I'VE did not start this fight" says
Ban johnson. "Fultz is right about a
lot Of players finding it hard to make
a living at the game but it must be
remembered the men themselves are
partly responsible for the ills that
have befaiIen them"
johnson favors abandonment OF the
spring training camps and believes the
teams should be organized in the
spring just before the season begins.
"There will be hundreds of ball play.
ers on the market in a short time and
who can afford to pay them?" he asks.
"Not the minors, they are strapped.
The majors have $50 to 800 more men
than they need. The National Com
mission has claims for back salaries
from hundreds of minor league play
ers who were unable to collect from
different clubs last year. If the own
ers could not pay last year the chances
are they won't be able to pay this
year. | advocate the closing Of many
Of the parks for at least year, if the
war keeps up."
The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1915-04-07
NOTICE..


Notice is hereby given to the citi-
Gems of the city Of Richmond. Wayne
county. Indiana, and all others con-
cerned, that the undersigned. being
duly qualified according to law. will
make application to the Board of
County Commissioners Of said county
at the next regular session commenc-
ing on the first Monday Of May.
1915. for a renewal Of my license to
sell intoxicating liquors at retail with
permission to allow the same to be
drunk upon the premises where sold
In accordance with the provisions of
an act OF the General Assembly of the
State Of Indiana, approved March
18th, 1875, and all amendments and
additions thereto and all other laws of
the state now In force in relation to
such business.
The precise location Of the said
premises for which I desire such
license and a specific description and
location OF the room in such building
Is as follows:
Being the front room 42h feet north
and south by Is feet inches east and
west on the ground floor of q certain
three story brick building fronting on
Main street on the south side thereof.
between 4th and 5th streets, and be-
ing numbered 400 Main street and be-
Ing on lot number 2 In that part of the
city Of Richmond laid out by John
Smith and being in the First ward Of
the city of Richmond, Wayne County,
Indiana.
Tit. JACOB SCHWING.