davidaulloa/AmericanStories huggingface dataset:
Evening star., 1916-09-03

VTRHEN we read a French recipe call
w ing for tablespoonful Of an
chovy paste, a Glove of garlick, some
up French chestnut and some mush-
rooms and a little glaze, we decide to
serve the meat in question either PLAIN
boiled or roasted.
What we Americans need to master
is the art of flavoring the food we eat
with the favoring agents we nave at
hand and not with the more compi-
Gated list of iavoring agents which
the French cook usually finds in her
larder. Americans are not called porn
cooks. and many of them never develop
into cooks that deserve the name Their
lack OF ability in flavoring and season.
ing is the reason. If they but master
this they can cempete with the cooks
of the continent-and perhaps prove
themselves superior.
Now il is quite possible for US to
stock our pantry shelves with many
more favoring agents than they now
contain But with the things already
there we can do wonders, and then II is
time 10 think abont additions
Do you ever have cloves used to sea
son meat?
One Glove dropped into the soup pot
or cooked with stew of lamb gives a
special flavor that is not easily for
gotten.
Do you use marigold leaves in soup?
If you have never tried this means
of favoring clear meat soup. place
a marigold leaf. washed clean. In each
soup plate today and over 1t pour the
clear stock soup. piping not. The fra
GRANGE Of the leaf is almost as delicious
as the unusual flavor 1t imparts-
Do you know how good orange skin
makes custard?
II you don't, steep a strip OF orange
rind in the milk which Is to be used in
custard or pudding made with milk.
and then listen for comments on the
delicious flavor.
Did you ever add nasturtium petals
to lettuce sandwiches!
The combination is worth trying.
There is a slight tartness to the mas
turtium blossoms not SO noticeable as
that of the leaves. but just enough to
Evening star., 1916-09-03

those whose summers and win
,ers are spent in the same house 1t
is often desirable TO change the
neral aspect of the interior Summer
suns take life and color from tapestries.
velpurs and corduroys, and heavy por-
t!eres besides seeming stufry and wintry
are a prey to moths.
There are many pretty fowered linens,
cotton prints, cretonnes and chintzes from
which TO make slips for the heavy pieces
Of upholstered furniture and to use as
summer door and window hangings
Every variety Of flower and foliage ar
chintzes in rich and delicate colorings. as
well as more conventional patterns. some
designs are in three or four different col
orings. with either light or dark back
grounds.
the old idea OF shrouding all the fur
niture In ghostIy garments for the mol
season has always been regarded as
thirty and even sensible. but IL ls seldom
attractive There is no reason why II
should not be all Of these. Pretty, gay
coverings turn a somber and dark-toned
living room into delightfully."- cool ana
refreshing summer room.
In selecting colors for durability in
summer there is probably nothing worse
than green. and yet there is nothing SO
generally chosen. To invest in plain green
cotton fabrics. with a very Few exceptions,
is to throw money away. and most blues
and pinks are as bad. Tans and grays
are BY far the most seryiceable. as well
a. the coolest and freshest looking.
For bedrooms il is often satisfactory to
get plain colored ginghams and cham
brstyS. since these can be procured IN
fast dyes and make charming side drap-
ings over curtains Of white net or hne
wHIte scrirn. To avoid calling in an up
holsterer when covering furniture cut the
goods to cover the pieces and pm IN place
with long white-headed pins Ihey may
be placed as closely tacks and are
really ornamental. easily adjusted and
can be removed when desired A shabby
ed couch rnay be covered in this way 10
DISGUISE the unsightly cover beneath.
II al the windows. there are side
tlrapIngs OF expensive materials that
one can i'll afford to leave to the mercy
80 the sun and sudden showers, they
.huuld be removed and their places
given 10 simple. inexpensive hanginss
Ls match the slip coverings on the fur
ult9re There are numerous varieties
r. white curtain materials. Plain soft
denim is an excellent material for cur
tainS and is prettiest when trimm ed
with a band of cretonne. which may be
bought by the yard For blue room
buy a plain blue denim and trim IL
with border of blue and white flow
cred cretonne.
There are also many dainty edges in
coarse lace and narrow fringes.
A cotton drapery in fish-net weave
which comes in a wide variety of col
ors, is of great assistance In produc-
ing an artistic effect in room furnish
ing To drape a door opening. II will
he found that a width of mesh drapery
matching in color the other hanging
"ui-kl. adds grace and softness. Fol
e:-a section of triple window make
Evening star., 1916-09-03

~ VERY room should contain at least
Ia one scrap basket, and the more
serviceable and strong it is the better.
When it combines beauty with service
ability so much the better. One of
painted tin. hand decorated with flow-
ers, answers both requirements. 1t is
made with black background with
colored flowers. Its price is IS.
A glass box for jewelry is unusual.
It contains an inside compartment OF
blue velvet and costs 81.
A charming lamp. for drawing room,
boudoir or bedroom costs $50. 1t is
two feet high. including the shade,
and shows a base of Chinese porcelain
and a shade pointed pagoda-wise at
the top Its dainty French mounting
and finish make it suggestive OF the
lamps which the Pompadour must have
possessed, when that first fad for things
Chinese struck France.
For the man or woman who travels
there is a pliable morocco photograph
Evening star., 1916-09-03
The Vogue in Parasols.

PARASOL of the richest and softest
~ chiffon velvet has a narrow turned
back hem of white silk. which also lines
it. The handle is ivory. and there is
black velvet wrist strap also lined with
white silk.
Sun umbrellas are Of bright silk. though
severely plain in pattern. These are to
carry for protection from sun, and also
from sudden showers. They come in plain
bright shades of waterproof taffeta in
green, purple, scarlet. bright blue and in
changeable silks.
Iananese cotton crepe figured in eastern
patterns and colorings. They are mex
pensive and very effective when carried
with cotton morning or afternoon dresses.
Evening star., 1916-09-03
Smart Summer Hats.

A NOVEL idea is to embroider the
~ owners initial in a contrasting
color on the side crown of high-color
felt hats for sport wear.
Another unique idea is to convert a
medium-brim panama into a broad SAL
lor by the use~of a three-inch extension
of pink batiste. The brim Is slightly
rolled in the back. and a bunch Of as
sorted china, wax and crochet flowers
in pastel shades trims the right-side
front of the crown.
An attractive way Of using rubber
lied silk fruit is shown on small
white straw sailor. The stiff, high
crown is encircled with a design made
Of apple green foliage. the design being
filled in with assorted fruits in all sizes
and colorS.
Evening star., 1916-09-03
Dressy Waists.

V7V ASH satins are used for white and
wv pastel colored waists. Cotton
voile and novelty cottons are in corded
effects or in pin stripes. Often there is
a touch Of color in the trimming to
bring the waist into harmony with the
suit worn Waists of colored voile
often have white collars. cuffs, vests,
buttons and embroidery. Sheer silk
crepe, chiffon. lace and net are used for
dressy waists. The sleeves in many Of
the new waists are long and slightly
fuller. The sleeves of models of sheer
silk crepe net lace or chiffon are very
full. Collars are low, high, convertible
and fiarinS.
Evening star., 1916-09-03

is vast difference between the clothes
of a Cossack and those of a slave in
Scheherazada.
Russian blouses. Paris says. will be
longer than ever and will be belted
with superb pieces of crude, brilliant
Russian embroidery in which there Is
a CLINT of metal.
Many jackets will be three-quarter
length.
Satin is featured for coat suits. or
rather. for one-piece frocks with
jackets
The gray known as bleu ardoise.
which is slate blue. is to be Incorporate
ed into a variety of clothes.
Dark blue gabardine with thick
cord across It will be used for coat
suits. and the rich tones of velvet will
remain in high fashion for one-piece
frocks, separate jackets and coats and
skirts.
Ermine will take precedence over
every other kind Of fur-which may
| be tribute on the part Of France to
| her royal allies in this war. 1t is the
| cars peltry, and Paris Is closely akin
| to all Russian sartorial influence this
season.
Rabbit Popular.
For everyday wear and sharing the
place Of honor with ermine, in popu-
I, lar sense. is rabbit. This common pelt-
ry is by no means commonly priced,
| and yet 1t is used so lavishly on all
| the new clothes that one imagines the
French designers had been raising rab-
bits on a stupendous scale in order to
get ready for this usage of the fur.
The straight skirts which hang
plumb from hip to hem are pleated.
| Many of the dressmakers indorse this
| style for the street.
Other gowns are buttoned down the
| back. both skirt and bodice. and there
| is a shoulder cape and tiny little
| apron tied about the waist with satin
| strings; this is a continuance of the
Brittany fashions.
| At the present moment France is
! still sending out elaborated Jersey
| cloth gowns trimmed with fur and
| heavily embroidered with small metal
| disks and bullion thread. You may re-
/ member that Chanel sent over such
| suit last February, but that America
| did not turn willing ear to its per-
/ suasiveness.
| Today, Paris is insisting that we
wear this kind of gown and suit until
! the cold weather sets in.
Short velvet jackets are added to
plaid and striped skirts for the early
! autumn, and the velvet hat goes with
them. There are two new shapes which
| the milliners have brought over from
! Russian marine with a pompon on top
| flied cowboy hat with a slouched brim
| and huge silver triangle in front.
| Copyright. 1916, by Mcclure syndcate.)
Evening star., 1916-09-03

over the whole country. The buyers
are in the grip of the sellers. and are
being mulcted without rhyme or rea-
son.
AS far as the price of gowns goes.
the American public has the satisfac-
ton of knowing that its department
shops copy every French gown and do
not dare raise their prices, because IL
they did they would not be able to sell
in sufficient volume to pay their ex
penses.
1t is doubtless true that II the spe-
cialty shops and dressmakers put their
prices for the coming winter much
above those of the preceding winter
fancy on the part of the millionaire
class to go elsewhere for their clothes
than the smart shops. In New York
it has come to be a boast among those
whose incomes are near million that
they get their clothes on side streets
for half and third of the prices paid
by the moderately well-to-do class.
know personally of two women
whose expense account for clothes diff
fers in just this ratio: one..whose hus-
bands income is between $4,000 and
$4,000 year, pays $175 apiece for her
gowns. and the other, whose husbands
income is 100000 a year. pays $65
for hers.
$500 for Fur Coat.
one of whom has barely good footing
in smart society. who paid more than
| $500 for fur coat. and her friend. who
/; has the most brilliant place in sigh So
ciety in New York, only $e5 for her
| coat on 9Th avenue.
I know of a young woman who was
asked by her multi-millionaire hostess
where she got her evening wrap. and
when she mentioned the firm and said
| it cost $140, her hostess exclaimed with
horror and sent her to the woman on
| the west side who makes her evening
| wraps for $40.
When the dressmakers are inclined
! toward frankness they will tell you
| that the multi-millionaire class never
| supports them. 1t is the strugglers.
] and the vast number Of women who
come into the great cities for their
! clothes and. knowing nothing of
! prices, pay what is asked them as a
sure means of obtaining the latest and
| best.
| One dressmaker on Sth avenue
| owes her trem endous income to the
who order all their clothes from her;
and she laughingly says that she
| couldn't get a single Newport woman
| to pay her two-thirds Of the prices.
. Fashions That Are Promised.
! Several of the French houses still
| insist upon the Russian influence in
clothes. but this does not mean the in
| fuence of the Russian ballet There
Evening star., 1916-09-03

cream scrim, make one-inch hems and
sew Imitation cluny lace inside the
hem and cut the scrim from beneath.
Edge the curtains with imitation cluny.
Hang the curtains on thin brass rods,
allowing the ends to reach the case
ment A wide window, with a valance
of scrim, the curtains drawn to each
side, is artistic. A wide window can
also be made an ornamental feature OF
a room with an arrangement Of white
dimity Have the valance at the top
with plain side pieces and central
strip the width of the side pieces
Gather the valance and strips put
slightly. and have all finished with
plain hem. Use no lace.
Evening star., 1916-09-03
Lining for Bureau Drawers.

H 1N1NG bureau drawers with wall
paper gives a pretty effect. See,
first of all, If you have some remnants
of the paper with which the walls of
the room have been covered. If the
pattern Is suitable for the purpose
At any rate. remnants of attractive de-
signs of vail paper may be bought at
low prices. F'lowered papers are es-
pecially good. Fortunately. wall paper
comes in just about the right width for
lining bureau drawers. Fasten down
the corners of the lining with thumb
tacks
Evening star., 1916-09-03

taken place in France since July IA.
1914. No such gathering has been seen
on the Champs Elysees and the boule-
wards since the day that Gen. French
arrived from England, to confer with
the minister of war, which the French
construed as the symbol of England's
offering her sword to France.
This 14th of July is Frances
Fourth of July. to celebrate the falling
of the Bastile, which was the peoples
declaration of independence.
This parade held on the 14th of July
stirred the hearts Of the French
people in an amazing way The vet
Grams of four nations took part in it
It's emotional appeal to an emotional
public was far-reaching. 1t was sym
boil to these people of glory soon to
to come 1t was not reflection of de-
feat in the Franco-Prussian war. in
which these veterans took part, but a
prophecy of victory that would create
a tremendous batch of new veterans.
Evening star., 1916-09-03
NEW WAY TO CAN VEGETABLES

a NY woman can preserve vegeta-
~ bles as successfully as fruits.
q But the process is not the same:
little more time and labor are neces-
sary. The difficulty in former days
arose because the cause of fermenta-
ton was not well known. SO the remedy
could not be applied with certainty
Vegetables in general contain very
little Of the acids that discourage bac-
teria on the other hand, they contain
large amounts of proteid. the food most
hospitable to bacteria. Moreover, the
bacteria always present in corn. beans
life history that makes them extremely
resistant to heat. Under favorable con-
dtions they live and multiply as other
similar growths, but under unfavorable
conditions they form thick-walled bod
les called spores. which are able to re-
tain their vitality even II boiled Tor
hours.
1t was these spores that worked
havoc in the jars of our mothers and
grandmothers. Long continued boiling
.of the vegetables to be canned tailed to
Kill all present: the few or many that
escaped sooner or later developed into
ba ctera in the jars. and then multipli-
cation was SO rapid as to spoil all the
contents.
Although the spores are able to re-
sist the temperature of boiling water
for a long time, the bacteria that de-
velop from them cannot. Therefore
the problem of recent investigators has
been to devise means of making the
spores develop into bacteria at canning
time and then to kill these bacteria by
boiling. Fortunately certain means
of doing this has been discovered. 1t
was found that boiling does not kill the
spores-in fact, 1t stimulates them so
that they develop into bacteria with
in twenty-four or rty-eight hours.
Hence the method now used with
complete success in canning vegetables
of all kinds in the home without spe-
for an hour to kill all bacteria pres
ent and to stimulate the spores. then to
seal the jars and let them stand for
tWenty-four hours SO the spores may
develop into easily killed bacteria, and
finally to boil the vegetable again for
an hour to kill the new crop. Gener-
ally the boiling is repeated on the third
day to make sure that no spores es-
cape. This method of canning can be
used with certainty by any housewife
who will observe ordinary cleanliness
and follow simple directions
The method is known by various
names. Because the vegetable is put
into the jars cold before cooking II is
coming to be called the "cold-pack"
method. 1t is perhaps best illustrated
| with corn, SO directions for canning
corn are here given in detail:
Cold-Pack Method in Canning Corn.
Use the best grade of sweet corn.
Select ears that are not too hard, and
do the canning as soon as possible
after the ears are pulled from the
| stalk The percentage of sugar is low
in hard ears and in ears that have
been pulled for some time. Remove
Evening star., 1916-09-03
Vegetable Roast.

Ts AXE one-half a cup of boiled corn.
either canned or cut from the cob:
one-half cup of baked beans, mashed
to a pulp: one-half cup of boiled rice.
one-half cup of strained stewed to-.
matoes, half a teaspoonful of minced
onion. two tablespoonfuls of melted
butter. one .arter cup of sweet milk
and salt and pepper to taste. Mix this
together and add enough stale bread
crumbs to make stiff dough. roll and
bake in a creased pan. Serve with to-
mato sauce.
Evening star., 1916-09-03

the husks and silks; If this work is
done carefully, 1t will not be necessary
to wash the corn unless worms are
present. Cut and scrape the corn from
the cobs with sharp kife in order
to get all the nutriment possible. Or
dinarily teaspoonful of salt to a
quart of corn is sufficient.
Have glass Jars ready; these are the
best. because they can be cleaned more
easily than any other kind. and also
more thoroughly. Pack the jars full
of corn. fill them to the top with cold
water. put the covers in place loosely
without the rubbers. stand the jars In
the wash boiler on a false bottom of
cloth or shingles, surround them with
a few inches Of warm water, put the
cover on the boiler loosely and steam
the Jars and their contents for an hour
by boiling the water. Then put the
rubbers on the Jars and seal them.
After twentyfour hours loosen the
covers so they fit loosely and again
jars and allow them to stand for an
other twenty-four hours. Then un-
seal them, put new rubber of good
quality in place. screw on the covers
time for an hour. Screw the covers
on tight while the jars are still hot
and the corn will certainly keep; more
over, its favor is excellent.
Easy Devices to Lessen Labor.
ThlS method at first thought seems
rather troublesome, but the amount of
work be materially reduced by sim
pie device. The jars need not be removed
from the boiler each day. All necessary
work can be done without this operation
and the boiler and its contents allowed to
stand. If good rubbers are used no
change need be made, but long heating
causes the cheaper kinds to crack so
that the Jars cannot be sealed tight
enought to shut out bacteria. OF course,
the covers must be loosened each time
the jars are steamed, as otherwise the
expansion of the contents would cause an
explosion.
An apparatus that materially reduces
the time and labor required is the steam
pressure outfit. Those designed for home
use hold about sixteen or eighteen quarts.
preserved in much the same manner as
corn. Details differ somewhat, and the
method of preparing the vegetables for
the jars varies, but the method of sterili-
zation Is substantially the same for all
vegetables except tomatoes.
Many vegetables are improved if
blanched before canning. This sets the
color OF green vegetables, removes bac-
terra and undesirable substances and In
many cases improves the taste. To blanch
"a vegetable that has been prepared for
the Jars, place it in some kind of open
vessel (preferably woven-wire baske),
plunge it into boiling water or live steam
from one to five minutes, and cool 1t at
once by dipping 1t in cold water or pour
ing cold water over it.
Evening star., 1916-09-03
The Military Touch.

And, by the way. speaking Of pa
rades. those military touches that ap-
pear on the new Paris clothes are not
reflection of the offensive on the
French front, or the defensive victory
at verdun which the militarists say
will go into history as the great epoch
of the war. but of the parade which
took place in Paris on July IA.
This is the first parade which has
Evening star., 1916-09-03
CURTAINS AND COVERlR G. 5

pair of curtains that will fall straight
down from a small brass rod to about
four inches below the sill. Turn a hem
an inch and a half wide on the side
and bottom Of each curtain and finish
it with small Irish -dging Leave an
inch heading above the rod from which
the curtains hang.
For bedroom, buy good grade Of
Evening star., 1916-09-03
Crane Juice Sherbet.

TT WO and one-half quarts of water,
five cups of sugar. three teaspoonfuls
Of gelatin. five cups Of grapejuce. one
and one-fourth cups of lemon juice and
one-foarth cup of cold water Boil the
water and sugar fifteen minutes. add the
gelatin softened In the cold water and
stir until dissolved; then let cool; add the
fruit juice and freeze.
Evening star., 1916-09-03
Green Pea Salad.

TAKE one cup of cold cooked peas,
one cup of cold cooked asparagus
and one cucumber thinly sliced. Mix
carefully together and serve on.a q let
tuce leaf with a spoonful of thick boil
ed salad dressing to which has been
added one-half a cup Of whipped cream.
Evening star., 1916-09-03
Scene All Set.

1t Is two years since France has had
a parade. July IA, 1914, was a day or
wonder and happiness to all of US who
were in Paris. There was no flicker
Of war on the horizon. and yet, IN ten
days, il was to be rumored, and in two
weeks it was to come as cataclysm
Paris was packed with Americans.
Everybody was maneuverins lot
Evening star., 1916-09-03
No Victorian Trivialities.

gone before, that gave the designers
the impetus to put military touches
in our new autumn clothes.
No Victorian Trivia1ities.
The joyful thing about the new
clothes is that all the bows and fiut-
ings and ruff1es and ruches that dis
graced our recent costumery are alb
sent.
These styles. known as 1910 and
1870, were twisted into something that
suggested grace and daring by those
who were gifted by nature to transform
something ugly into something charm
ing by the alchemy of their personal
ity--the kind of person, you know. who
makes orangeade out of all the lemons
handed out by life. to quote from an
optimists's diary, which is, after all,
the most constructive policy of happi-
ness in this world.
One gets weary Of the Mark Tapleys
of life who are forever smiling at the
things that are wrong and pretending
to be cheerful, but the chemical ability
to turn something bad into something
good makes this world want to cheer
the person who can do it.
All of which is verbose way of
saying that only a gifted few can make
Victorian ornamentation appear at
tractive.
The High Prices In Paris.
Simplicity is the new keynote of
Evening star., 1916-09-03
Is the Short Skirt Doomede

There may be few hundred young
women and girls who will insist upon
the extra short skirt until they are as
sured that it is doomed. 1t is graceful
on all those who are not ourdened
with height or width, but 1t has been
carried to such degrees Of absurdity
during the last six months by women
who should have known better, that
one does not look with any sorrow on
its threatened downfall
All the smart Frenchwomen have
taken 10 oxford ties as the fashion