davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Special Correspondence OF The Star.
1-Ey.- x-nnr- NF.-.L

Special Correspondence of The star
NEW YORK, March is, 1895.
a TEN, as clothes critics. are al
MMI together delightful.
UTII They lend all their wit. wis
SVS dom and satire to criticising
feminine apparel They are still under
the shadow of tradition that as class
we still dress to please them.
This may be true of small set in
Paris. but outside of that one spot is
a great planet of women who dress to
please each other. SO far, this fact has
really not been accepted by even the
most credulous men. They still fondle
their favorite hobby that the female of
the species chooses her plumage to
catch their eye.
Even the most conservative of men
throws out his chest bit when he no
tees that woman is wearing a new
and especially smart gown when out In
public with him. The centuries have
implanted in his mind the idea that all
such gayety is planned to catch hold
of his admiration.
Even so sophisticated creature as
the man of the world will feel thrill
of pride when he says that all the men
look up with approving glances at his
companion. Does this statement by
him thrill the woman? Not at all. She
has been counting the upturned faces
of the women. not the men. Whether
they express envy or pleasure. approval
or disapproval is much the same to her.
The main fact is that she has caused
comment and created a sensation
among her own sex. That's why she
wore the gown-to provoke such feel
ings in other women.
And why? Has coquetry died as suf-
fragism has come in? Has the right to
work with men absorbed the desire to
please them? Again not at all. What
woman desires in the matter OF clothes
is to be judged by her peers. Possibly
she learned centuries ago, but is
fagrantly displaying that knowledge
now, that only handful of men in
each generation know anything about
women's clothes. Her mind Is too keen
and her pride too great to want the YER
dict of the ignorant upon her most ex-
pensiVe possesSion-clothes
This is decidedly human. There are
many other ways in which to please
men than dressing for them. Even the
woman who does not follow the fash
ions has a slight contempt for the YER
dict Of any man about her costume, I'M
less he is one of those rarely found past
masters who appreciate what Is smart
and what is new.
Mind you. even the most contemptu-
GUS women realize that man knows
what is becoming. That is kind of
sixth sense with him. But such judg-
ment no longer satisfies women. and
that is why they have this slight con-
tempt for the verdict of even the man
they love.
Any woman knows how easy is the
game of getting his approval; IL he is
the average man she knows that he has
never gotten beyond the stage of the
white muslin and the pink rose, which
to him is a symbol of what every wom-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
To Launder Fringed Cloths.

ERINGED cloths are often quite ruin
ed in appearance at the laundry.
They may be made to look like new
for an indefinite period if when they
are starched little care is taken not
to starch the fringe. Fold each cloth
in four, like handkerchief, and then
gather the fringe Of each part into
the hand and hold 1t firmly while you
dip the middle into the starch. When
the cloth Is dry shake the fringe we'll
and comb it with a comb and it will
fall as softly and prettily as when
new.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
SPRING FASHION NOTES.
DINNER dress of black tafreta and

A DINNER dress of black taffeta and
"a black net is made in draped PAN
nier and draped train effect.
Blue serge tailored suits and dresses
are trimmed with bands of striped foul
lard silk.
Printed taffetas with faint stripes IN
metal threads are made in draped Louis
XIV styles, with lace and net under.
skirts.
There are both suits and dresses with
small hchu capes. which sometimes
take the form Of a deep. square collar
across the back, being knotted softly
in front. A long waist line is given In
some cases by a dart or bust seam in
| the bodice.
afternoon wear. have short cape sleeves
made of satin, to which are added wide
frills of lace and net.
Transparent evening wraps are made
of net or full-sized lace shawls. They
fall in filmy draperies from the Shout
ders. being finished with high standing
collars in the back
Motor wraps are usually of the loose
is in blue cheviot, with wide, straight
front panel and huge pointed hood.
| reaching to the waist. in half-inch blue
and white checks.
Voluminous as many of the skirts are,
| they are most graceful and artistic.
They float rather than incumber. Many
| skirts have double cascade draperies
at the sides and also umbrella pleats.
Something striking is the stra.gbt
doubled-over drapery or overs1 Srt
which in turning forms an apron If
J feet in front and Il springing drap ~
at the sides. Side trimmings and Tip
trimmings, tuckings. pleatings and fine
ishirrings are used in pocket and YOKE
/ effects Taffeta gowns have skijts
| flounced from hip to hem. Double-pt ff
tunics reaching to the knee ard
! founced from there to the hem are
also seen.
Some of the new bodices have wire
trimmings surrounding the shoulders.
| with shallow, outstanding collars or
| ruches across the back. The slecNt
are small at the top and snug htt'ns
at the armhole. such fullness rs is in
troduced being massed AT the elbow
| or below.
/ Many evening dresses are made OF
| colored net and have net trains in
| ana uTdpeu w a1leau eUectS.
/ Many of these trains are detachable
and are draped from neckbands of tiny
! flowers or spanEles. Just the merest
point of the train drapery is caught
to the neckband. and in draping it-
visible snap hooks catch the folds in
at the waist line and again on the
| skirt. In this way the dress can be
worn with train with a bustle-drapei
back, or with the train entirely re-
moved. the skirt full and hanging,
straight.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

not wash ones, but ornate ones-this
enect is gotten through a wide belt
that has this brilliant ornamentation
In front. 1t is difficult to say whether
this work is Asiatic. American, Indian
or Russian. It is usually made of glass
beads in barbaric colors with splashes
entire ornament is Chinese. Some Of
these belts might have been worn by
Genghis Khan.
There is no doubt that the carrying
OF the war into Mesopotamia and those
great areas of land with which we are
only familiar through the Bible and
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Homemade MOD.

nut old stockings like carpet rags
" then take a strip OF cloth three
inches wide and ten inches long. fasten
one end under the presser foot of the
sewing machine, and stitch the stock
ing rags through the center very close
together across the center OF the strip
and again on each side. Moisten II
with some good furniture polish and
fasten in a common mop-stick.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

giving her any hope on this point. The
dictum laid down by all the new clothes
is that the hips be artificially extended
in order that they appear naturally
small.
Fashion often takes just such an ex-
asperating turn. No wonder that wom-
en- who instantly realize the obstacles
put in their way Of good dressing and
see in a fash the problems that they
must solve in the different turns Of the
wheel Of style, concentrate all their in
terest in the new clothes in the one
query. What of hips?'
Naturally when the hips are extended
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

the jackets are short, and in the spring
of 1916 their very shortness will be
used as a way Of distending the hip
line. Not one of them hangs straight
down to the waist: they are all huted
out to give the appearance Of ruffs-
a trick which allows the skirt drapery
to expand, as 1t is meant to do.
Here is another important feature Of
the majority of the new coats: they
hang open in front In order to show
a great splash Of barbaric color. placed
beneath the front of the blouse at the
waistline.
When separate blouses are worn
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

fingers ends to make the fashion be-
coming to them.
is that a tight. plain skirt apparently
decreases the size Of the hips: whereas.
the truth is that it is the most unbe
coming fashion that they can select.
Even gathers are oftentimes better
than seams. This is a difficult lesson
to teach the woman who weighs over
$40. but the woman is wise who learns
the lesson and uses 1t to her advan-
tage.
She must wrestle with the problem all
spring and summer; there is no use
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

VoguePeaed and
w Growing Influence on Many Of New FASH
Copied FrmCh According Gable From Paris
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
omelet With Apples.

Peel and core one quart of tart apples
and cut them lengthwise one-quarter
of an inch thick: put them into a sauce
pan with two tablespoonfuls of good
butter, four tablespoonfuls of sugar
and three tablespoonfuls of water.
Cover the saucepan and cook slowly for
fifteen minutes. Stir the apples. but do
not break them. and cook for ten min
utes more. Remove the incest pieces
to place around the omelet. Break six
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Lyonnaise Eggs.

Put into a frying pan or the chafng
dish blazer two tablespoonfuls Of butter
or olive oil. When hot add two table,
spoonfuls of minced onion and one
tablespoonful of parsley and fry until
the onion is light yellow. Add q table
spoonful of flour and one cup of milk
or good broth. When smooth and
creamy add four sliced hard-boiled
eggs, and serve on toast as soon as
the eggs are heated through. A change
in serving is simply to chop the whites
of the eggs and add to the sauce: boil
Dip once and garnish with the yolks Of
the eggs.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

cream sauce. Separate yolks and whites.
Beat the yolks until thick. Add salt
pepper and hot water. Beat the whites
until stiff and dry. cutting and folding
them into the beaten yolks until thor
oughly incorporated Heat an omelet
pan and butter sides and bottom. Turn
in the egg mixture. spreading 1t evenly.
and cook slowly. The omelet is cooked
il 1t Is firm to the touch when pressed
by the finger. II it clings like beaten
white Of egg 1t needs longer cooking.
Fold and turn on a hot platter and pour
the crea m ga ice around
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Eggs a La Peggy Thurston.

Place frying pan over the fire and
partly NIL It with hot water made quite
acid with vinegar. When boiling break
tho eggs one by one into the pan. being
careful not to break the yolks. Toss
the water lightly over the eggs with
q fork 30 as to cook ne tops. AS soon
a. the whites are set lift out carefully
with Q ekimmer and place on q fiat
well outtered eafthen dish. Sprinkle
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Eggs a la Caracas.

Put one tablespoonful of oil or but
ter in frying pan. and when hot add
a quarter of a pound OF finely shaved
dried beef and a tablespoonful of graf
ed cheese. Toss lightly until the beef
Is frizzled slightly; then add one cup
of s.ewed tomatoes. a seasoning of salt
and pepper. few drops of onion Juice
and four eggs. yolks and whites. beat
en- light. Stir and cook gently until
Of creamy consistency and serve.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

and a cup of milk. Season with salt,
pepper and paprika. Cover the bot
tom of a platter with slices of toast
from which the crust has been trimmed.
Pour over the toast the sauce and
chopped whites of eggs. and then force
the yolks through a potato ricer and
sprinkle over the top. Cut two extra
slices of toast into small triangles or
points and on each lay sprig OF
parsley.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Eggs and Artichokes.

Steam or cook in lightly sailed water
as many artichoke bottoms as there are
guests to serve Place each on a round
OF bread little larger in diameter than
the artichoke. that has been delicately
Drowned In butter. and over the arti-
choke drop a poached egg. trimmed to
just the size of the foundation. Pour
over the egg a generous quantity Of Hol-
landaise sauce. add dash of paprika
and serve hot. A variation is to use
hard boiled eggs instead of poached one.
In this case cut the hard boiled eggs in
halves. place an artichoke bottom on
each round OF toasted bread, then half
an egg, cut side downward.
Holandaise Sauce.
One-haf cup of butter, one-half cup of
boiling water, one-half lemon (juice
only. one-fourth saltspoon of pepper,
one saltspoon of salt, three eggs (yokes
only. Beat the butter to a cream with
a silver spoon. add the yolks of the
eggs. one at a time. and beat well; then
add tho lemon Juice. salt and pepper
About five minutes before serving add
the boiling water. little at a time.
stirring we'll. Place the bowl in a sauce
pan Of boiling water and stir rapidly
until the sauce thickens like boiled Gus
tard.
American Plain omelet.
-Four eggs. one-half teaspoonful Of salt,
. few grains Of pepper. four tablespoon
3uls OF hot water. one cup and Z half OF
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Fine Dish Cloths.

NNE would think there could be no
W possible use for an old lace cur
tain. but you will md in washing
dishes three times a day that an old
lace curtain. cut in squares. makes the
finest Of dish cloths.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

fresh eggs in a bowl. add two table
spoonfuls of graduated sugar and two
tablespoonfuls Of hot water. Beat for
one minute Put in a frying pan one
tablespoonful of butter. and when the
butter Is hot pour in the eggs Let
them cook for half a minute and turn
with a fork until the omelet Is set.
Pour in the hot apples. Fold the ONE
let carefully so as to hold its shape
and slip on platter.
Bread Omelet.
Mix equal quantities of fine bread
crumbs and cream. a teaspoonful Of
each. Break one ounce of butter into
small bits and add to 1t a saltspoonful
Of salt, a dash of pepper and a dash of
nutmeg. When the bread is thorough
ly moistened, beat 1t with q fork until
smooth. then mix three well-beaten
eggs. Fry like an ordinary omelet.
Cream or White Sauce.
Put two tablespoons of butter in
saucepan, stir until bubbling, add two
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

However. every woman cannot hold
herself up as the American type. She
has all the curves that she is heir to.
and diet, mental science and dancing
cannot always reduce the curve that
for generations was considered wom-
ans chief beauty and is now considered
her chief handicap.
If it had been Ophelia instead of
Hamlet who spoke of this too. too
solid flesh" every woman would have
exclaimed. Hips, hips. l wonder how
she got rid of them
The reason that the women with
curves need not worry about this in
coming fashion for hip draperies which
is firmly established already is that the
dressmakers have enough skill at their
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

tablespoons of flour. one half teaspoon
Of salt and a little pepper. Stir thor
oughly until blended. Pour on grad
ually two cups of warm milk, adding
about one-third at time, beating con-
stantly until smooth and creamy. Most
of the white sauces are simply varia-
lions of this recipe. greater or less
proportion Of -four may be used accord
ing to the thickness of sauce desired.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Golden Rod Eggs.

Boil three eggs for fifteen minutes.
Separate yolks from whites, chop
whites very hna, and stir them into a
white sauce made Of one tablespoonful
Of butter. one tablespoonful Of dour
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

Button trimming is decidedly evident
on suits and 4rockA
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

W
gether few simple ingredients, attach
a natural flower. leave Off hair net
and get natural curl somewhere IN
her hair. and she can put it over the
best of men.
Women have passed far beyond this
They know that other women would
give nothing but a supercilious smile to
such costume; so the great and amaz-
ing game of fashions goes on between
a few women, with a few men experts
catering to this pastime as means of
filing their purses.
And today men are disappointed
which is inconsistent: as soon as fash
ion turns from orientalism to the
prudery which they demanded they de-
nounce it as a hideous thing. All this
preamble has been to lead up to this
specific fact: they are loud in their de-
testation of the new clothes for the
spring of 1916.
Even at dinner parties the discussion
takes places together with talk of the
war and politics of the Administered ton.
Horrible, All the new clothes. they
say in a sweeping generalization
The women look at each other with
ing. They are tolerant of the men and
allow them to say much what they
please without argument; and nothing
is so blasting a sign of superiority as
amused tolerance.
But what do the women think of the
new styles for 1915? ] have asked hun
dreds Of them. and the only summing
up that can be made from the various
answers is a decided anxiety concern
ing the problem of hip drapery.
matter how great a field you may take
her through regarding the rest of the
fashions. She is startled and disturbed
by the growing acceptance of PAINTERS
and farthingales and gathers and pleats
over the hips.
There is really not so much cause for
anxiety as there seems to be on the
surface The American type-that is
the woman with the broad shoulders,
long waistline and fattened hips-need
not worry about anything in fashions;
her slim hips solve all problems. for
after all the great battle of fashions
during the centuries has been question
of whether or not you bulge out below
the waist.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Asparagus Omelet.

Break four eggs into a bowl and beat
until light and foamy. Add four
of cream. a saltspoon-
full of salt and a dash of pepper Have
a clean. smooth omelet pan ready and
melt Tablespoonful of butter in 1t,
letting i. run all over the pan to grease
the sides as well as the bottom. When
kissing hot pour in the egg mixture.
As II cooks prick with fork In sew
eral places to allow the uncooked por-
ton TO run under. Lift with the fork
until the whole is of a creamy consis-
tency. Have in readiness several table
spoonfuls of cooked asparagus points.
mixed with a little melted butter.
few drops Of lemon juice and tea
spoonful of chopped parsley. Spread
quickly and evenly over the top of the
omelet and shake out of the pan onto
hot platter.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Omelet a la Soyer.

Break four eggs into bowl. add half
a teaspoonful Of salt and quarter of
a teaspoonful Of pepper and beat them
up well with a fork. Put an ounce and
half OF butter. lard or oil in the
frying pan, place it on the fire. and
when hot pour in the eggs and keep on
mixing them quickly with a spoon I'M
III they are delicately set. Then let
them slip to the edge of the pan. lay
ing hold by the handle and raising it
slantwise which will give an elongated
form to the omelet. Fold in the edges,
let 1t rest a moment to set. turn it over
on a dish and serve 1t ought to be of q
rich yellow color, and as light and
delicate as possible. Two tablespoon
fuls of milk and one ounce Of bread
crumbs may be added.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Dreamed Eggs.

Take two tablespoonfuls of butter. two
ia blespoonfuls tscant) of flour, one pint
of milk. four eggs. one teaspoonful of salt
one-fourth Of a teaspoonful Of pepper. half
a small opion. six slices of toast. Boil the
eggs twenty minutes and lay them in cold
water: when cold remove the shells and
cut each egg into six pieces. Cut the
onion fine. Place the butter in a small
frying pan and when 1t is hot slowly cook
the onion in it until Of light yellow hue,
taking care. however, not to brown either
the butter or the onion. Remove the
paste is smooth and .frothy, but do not
let 1t brown in the least. Draw the pan
back. gradually add the milk. return to
the heat, and when the sauce boils put in
the salt, pepper and eggs. AS soon as the
eggB are we'll heated turn all out upon
slices Of buttered toast and serve at once
A few drops Of onion Juice may be used
instead Of the cooked onion, thus facili-
tating the work somewhat.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

this is what every~woman knows. Con-
seuuently she knows how to throw to-
gether a few simple ingredients, attach
a natural flower. leave off a hair net
and get natural curl somewhere IN
her hair, and she can put it over" the
best of men.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Omelet Soumes.

The yolks of two eggs. one-quarter of
cup Of powdered sugar. one-half teaspoon
full of vanilla, the whites of four eggs and
salt to season. Beat the yolks until light.
Add sugar salt and vanilla Cut and fold
in the whites, beaten until stiff. Butter a
baking dish, heap the mixture in it,
sprinkle with powdered sugar and bake
ten minutes in a moderate oven. Serve
A fruit sauce made from
raspberry. cherry. peach, pineapple, april
cot or the Juice of any fruit served with
it adds to its daintiness.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
Bread Omelet.
Cream or White Sauce.

Put two tablespoons of butter in
saucepan. stir until bubbling, add two
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

Some of the new bodices have wire,
trimmings surrounding the shoulderli,
with shallow, outstanding collars or
ruches across the back The slecHs
are small at the top and snug fitt!ns
at the armhole such fullness a is in
troduced being massed at the elbow
or below.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19
THE FOOD VALUE OF EGGS

tie onion Juice. Mash together. add a
little milk to the mixture, beat until
light and smooth. fill the hollow whites
and heap up in mounds. Place In
fireproof dish and set in the oven for
eight minutes. Pour tomato sauce
around them, garnish with parsley or
watercress and send to the table.
Tomato Sauce.
One quart of canned tomatoes. two
tablespoonfuls of butter, two table,
spoonfuls Of flour, eight cloves. one slice
Of onion, salt and pepper. Set the to-
matoes. onion and cloves on the fire
and cook for thirty minutes. Place the
butter in frying pan. and when it Is
hot add the flour and cook until smooth
and brown, stirring constantly. Add
the tomatoes, cook for three minutes,
season with salt and pepper. and pass
through a strainer fine enough to hold
the seeds.
Spanish omelet.
Take six eggs. a medium sized to-
mato or a half cup of canned toma-
toes. a small onion minced fine, a dash
of black pepper. three tablespoonfuls
Of milk, four or FIVE mushrooms, a
quarter OF a pound of bacon chopped
fine, tablespoonful of salt and a green
pepper. also minced. Cut the bacon
into small pieces and fry until brown.
Add the tomato, mushrooms. onion and
green pepper. and stir and cook If
teen minutes. Beat the eggs vigorous
ly and season with salt and pepper.
Put a half tablespoonful Of butter in
the omelet pan and let 1t melt. tipping
the pan so that the sides will be we'll
creased Pour in the eggs, stirred with
the milk and shake over a quick fire
until set. Now pour the mixture
quickly from the other frying pan over
the omelet. fold over once and turn
into the center of a heated platter.
Sprinkle with a little minced parsley
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

cheese and set in the oven long enough
for the cheese to melt.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

Voluminous as many of the skirts are,
they are most graceful and artistic.
They float rather than incumber. Many
skirts have double cascade draperies
at the sides and also umbrella pleats.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-03-19

. few grains Of pepper. four tablespoon
3uls OF hot water. one cup and q half Of