davidaulloa/AmericanStories huggingface dataset:
The day book. [volume] (Chicago, Ill.) 1911-1917, 1916-12-01
WoMENS CHURCH FED. BODY
TO FIGHT FOOD HOGS

TO FIGHT FOOD HOGS
The Woman's Church. Federation
stands ready to hack the Woman's
club with hearty cooperation in the
fight against the food gamblers, and
if a boycott on eggs is called, will re-
spond.,
Mrs. Lena B. Mathes, president,
sent to President Wilson resolutions
passed by the federation directed at
the conspiracy to control food prices,
and asking a federal investigation of
production, transportation, storage
and distribution of food products,
with a view to relieving the present
distress.
Mrs. Mckay, chairman of the COM
mittee on church and labor, is max
ing a plea through the 700 delegates
to the members of the federation to
do their Christmas shopping early.
The Woman's Church Federation
represents Is Protestant denomina-
tons and several hundred churches.
-O-O-
Evening star., 1916-08-20
Midseason Millinery.

LL-WHITE satin hats ar offered for
~ midseason wear Turbans, continen-
tails, narrow-rim sailors and novelty
shapes are jaunty with all-white trim
mings, which may take the form of odd
little wings, bird breasts, skeleton feath-
ers and pompons. or landings. quillings
and tailored rosettes of plain grosgrain or
faille ribbon.
Close fitting turban shapes for the
street are composed entirely of soft white
for smartness, a small. dainty, fan
shaped novelty in white hackle. now
ing white lace veil is usually worn with a
hat of this sort White silk beaver, Whlte
taffeta. white chiffon velvet and white
crepe de chine are other fabrics fashion
able for the all-white hat White RID
bon often forms an entire hat.
The all-white hat sometimes has
touch of black Sometimes a long, slen-
der pair of black wings are mounted on
a fluff of white breast feathers, or wide
white MORE ribbon is decorated with big
coin dots of black velvet formed into an
enormous pompon.
Ribbons are to be much used on fall
hats. Not only the plain grosgrain and
faille ribbons, which will be used for
landings, woven crowns and other ef1ects,
but also many new metal ribbons whlch
are very rich and attractive in silver, gold
and dull antique finish Colored velvet
fruits are being used to trim fabric hats
Plums in rich purple velvet and yellow
and lavender grapes are striking and
bright. All-black velvet hats for midsum-
mer are Offset by a bit of chiffon, or lace.
Sometimes pompon is formed Of frilled
val lace.
Other trimmings are those placed fiat
on the hat. OF these the slender birds,
fancy wings and feather tufts are the
best liked. Stick-ups, quills, skeleton
feathers, fans of hackle and other airy
affairs are also fashionable. Black will
lead for fall, as well as dark browns.
navy, deep purples, bordeaux reds and
dull grays, to take the place of the
bright and light colors now being worn.
These so-called fall models, many of vel
vet, are being worn at present with frilly
muslins and other thin summer frocks Of
crepe de chine.
Evening star., 1916-08-20

-O buy and cook large quantities
of food purposely to secure left-
q overs would be foolish, but it is
eoua,,v unwise to throw away good
food that may be used in appetizing
and nourishing ways.
properly cooked beefsteak cannot
be reheated in the same way nor WI,
IT be digestable If allowed to dry up
in the oven, but IL reheated In gravy
or stock, or made into stew with
vegetables, it differs little from freshly
cooked meat
clear lean meat, freed from uneatable
portions, may be chopped fine and serv-
ed with gravy on toast, or it may De
put in a dish, covered with boiled rice
or mashed potatoes or buttered CRUMBS
and baked or made into hash with pota-
be scalded If there is danger OF ITS
spelling. The bones and tough pieces
that cannot be eaten may be covered
with cold water and cooked gently lot
an hour or two. This is worth doing
with even a small quantity, for hair a
hash or soup.
Leftover vegetables may be used in
soups and salads. Remainders OF gravy
creamed or plain vegetables, herbs.
ingenious use Of seasonings. will keep
up the soup supply on practically no
extra. outlay. Enough vegetables OF
certain kinds may be cooked one day
to serve the next day in an appetizing
scalloped food or in a cream soup. A
combination of the left over vegetables
of two days often will make delicious
salad.
Bread may be toasted. steamed or re-
heated lin a common paper bag in the
oven. Corn bread. graham mullins. bak-
ing powder biscuits and other forms of
bread may all be treated in this way.
Toast dry bread and put in tin box
to keep like crackers for use with
minced meat and gravy or cheese
dish. All broken bread, first thoroughly
dried and then put through meat
chopper and sifted. will furnish fine
crumb and a coarser size Will not go
through the sieve. These coarse crumbs
may be used for stuffing or for seal
loped dishes. When using, melt one or
two level tablespoonfuls of butter or
other fat and stir tho crumbs through
it. On scalloped fish or meat the crumbs
form a brown crisp crust.
If bread is merely dry, is 1t not easier
to steam or toast 1t than to make fresh
bread? Will 1t not take less effort to
cream potatoes than to boil or bake
fresh ones? Soft-boiled eggs left from
breakfast may be cooked twenty min
utes more and are then ready for
salad, lunches or to use in garnishing.
Even a tablespoonful Of meat. gravy
or choice vegetables may be folded into
an omelety adding not along 2 change
Evening star., 1916-08-20

quantities, especially in brilliant
vatican purple and a petunia reddish
purple. but SO far the American wom-
en- seem to prefer the stiff shapes
which have only a bow of ribbon or a
buckle for trimming.
At Deauville. although there is no
fashion exhibit there but merely q
foregathering of fashionable people
who go to the shore for comfort dur
ing August, am told that purple hats
rule. There is a sad suggestion in the
fact that purple is the color of second
mourning, but even under this shadow
the fashionable folk who have no war
to throw them into mourning are TAX
ing up purple as the first color.
Whatever fashions there were this
summer in Europe were gathered at
Deauville, as well as at San Sebastian,
where the grand prix was run on the
new race track under the influence of
the king, his English queen and his
Spanish suite. On this Spanish race
course by the sea the women wore
velvet tams, the crowns arranged in
any kind of rakish manner. with their
smartest afternoon apparel.
In this country We relegated the
tam two months ago to the country
and seashore, mixing it with sweaters
and jersey sport suits. Possibly. when
autumn comes and we realize how the
French have raised it to a high pin
nacle, we may go back to a sport hat
that we have discarded and give 1t
first place.
We have a trick of doing that, and
it isn't only through slavish imitation
of France. Second thoughts are often
best.
AS far as the new fashions are con-
cerned, the French hats have orna-
ments in all colors, made of feathers.
None of this plumage is prohibited in
America, for the French have learned
that they cannot sell American mil
liners any ornaments that win keep
at hat from this shore, and our bird
laws are stringent.
However, we have let up bit re-
Gently and the new law allows GER
tain birds which have been raised in
domesticity. such as pheasants and
ducks.
There are several varieties of ducks
which produce exquisite plumage ana
the French milliners have learned to
twist these gayly colored feathers INTO
odd forms and figures and shapes that
are quite alluring.
Paris now asks America to allow
the guinea hen to be used on hats ana
to come into this country. Neither
the French nor the American mill.
ners can see why this domestic fowl
is banned, for all other barnyard oc-
cupants are without question permit
ted to be used for millinery.
Evening star., 1916-08-20

an ugly hat. a pair of goggles and a
huge. brown veil.
France would never tolerate ugli-
ness under any condition if 1t is pos
women instantly informed the world
that 1t was not necessary to be dis
figured because one liked the notion
of a motor.
They adopted small hats that re-
hats! They not only were incompar,
ably chic for the motor. but they
flooded the world of fashion for use
in all kinds of pursuits.
Today the better dressed women
have determined to look as well in
the motor as they do on the street,
in the restaurant and on the piazzas
of country clubs. And in consequence
of this insistence upon art and COM
fort combined there are many excess
lively good looking small hats that are
held under the chin with straps of
satin or velvet, SO that one need not
have the torture of the hat pin push
ing against the head when one drives
against the wind.
1t is not a far cry from motor fash
ions to other fashions, and so many OF
and been seen on the heads of fore
handed women that a word abou
them may prove interesting.
An industrial item connected witt
them, which has a fascinating sound
is the announcement by the United
States fisheries bureau that the MILL
ners are calling for sea moss to use IL
trimming hats.
This was hitherto imported from
Europe. Those who are not in thu
secret may be informed that this mos:
takes upon itself all kinds of shape:
and colors while passing through th'
millinery workrooms.
In one year alone, says the bureau
30O. 900 pounds have been gathered
which are valued at $4,000. 1t is t.
Chesapeake bay that the milliner:
and the fisheries look for their pres
ent production of this peculiar orna
mentation.
Another interesting fact Is that sec
ond empire hats are coming out VIII
first empire frocks. What's histor!
between milliners and dressmakers
They have no more hesitancy in min
Cling the eleventh with the twentieth
century, the renaissance with the grea
war and 1850 with 1912, than the host
ess of a fancy dress ball.
The new second empire hats are mad'
after the shape that the Empress Eu
genie loved. The milliners often cal
them shepherdess hats. They are mad'
of a soft quality Of velvet. the edge
bound with ribbed ribbon.
The French draped hats are here II
Evening star., 1916-08-20
APpETlZING LEFT-OVERS.

I of flavor, but as much nutriment as an
additional egg.
All surplus milk is usable. Fresh
milk carefully scalded will keep Tor
another day. Sour milk is always use
full in making mullins, pancakes, Dis
cults, etc If there is enough, Dutch
cheese may be made.
Two or three or more kinds of fruit
Juice may be combined, strained. stiff
fened with gelatine or cornstarch ana
nodded to eat when chilled, with cream
and sugar. What is left of fruit pud-
ding or pieces of rich cake may be
quickly converted into a satisfactory
hot pudding. A buttered pudding dish
or small individual dishes are nearly
filled with pieces of cake. Then gently
pour over them a pint OF milk to which
one beaten egg has been added. Let
this soak a few minutes. pressing down
the cake if it rises, as the liquid
should cover it, Use about equal guam
titles of the cake and milk. Bake until
firm or from twenty to thirty minutes.
There is real pleasure in studying out
new dishes.
In making up dishes from leftovers
a little pastry is great help This in
itself may be a leftover from baking
day. The best way to keep pastry Is
to roll it into a ball, cover 1t well with
lard and put 1t on ice. Thls methou
prevents a crust from forming on II
Pastry treated in this manner has the
advantage of being thoroughly chilled,
a condition that is invaluable il one
would secure the best results.
Scramble some eggs, allowing two
ia tablespoonfuls Of milk to each egg.
Add one-half cup of grated cheese.
seasoning of salt and a dash of red
pepper. Cook slowly until the eggs are
light and creamy, stirring constantly.
Fill pastry shells, sprinkle with chop
ped parsley and serve at once.
AS an accompaniment to a salad, try
these cheese pasties: Take a piece Of
dough of whatever size you wish. Ron
out, dot with lard, dredge lightly with
flour and sprinkle thiclly with grated
cheese. Repeat the process five times.
Cut into squares, cut the squares in
two diagonally and bake. Crisp in the
oven before serving. Another novelty
which may accompany a salad or may
be served with stalks of celery stuffed
with pimento cheese, as an entree. is
made as follows; Prepare crust as for
tarts Cut in squares. Put an oyster
and a piece of crisp bacon in the cen-
ter of each. Season with a speck OF
butter and a dash of white pepper.
Fold over secure the edges by pressing
with a broad-tined fork and bake.
Serve hot.
Pieces Of fish may be heated in whits
sauce or mixed with mayonnaise and
spread between buttered toast. Put
grated cheese on the top. set in the
oven until the cheese melts and servo
at once Bits Of cold Vegetables. such
as peas, beans. asparagus or carrots
may be treated in the same way.
Evening star., 1916-08-20

presentable for dinner at smart ho-
tel at g. and which can be worn in the
motor through the day.
And so it goes. One would think that
the railroads were deserted, but that
care they, with their stupendous
freightage of battle commodities.
The universally of motoring among
all classes-those to whom a French
car and chauffeur mean nothing, and
those to whom hired car for week
means the savings of year-seems
TO infer that the American people have
shrugged their shoulders at the trains
putting under their weight of steel
bars. copper, shells and rifles and said:
Take your hideous freight and be con-
tent: as for US, we take the broad high
way
may be about wearing great bands of
fur, ermine capes and foxes strung
Evening star., 1916-08-20

n MERICANS have remained in
IN America this summer and
A\ taken their pleasures in mo-
q toring. There never has been
a season since this horseless car was
invented when the roads from Coronado
Beach to Bar Harbor have been so
alive with the presence of men and
women on wheels.
IL is not only that during this month
of August the world of vacationists
is touring the country as a means of
sightseeing. but those who own cars
and who have hitherto taken trains to
their destination have adopted the Eu-
ropean spirit oil using the motor in
stead.
A vast number of midsummer ward
robes have been designed solely to
cover these excursions on roads, where
there is no Pullman car and no dining
car and where one must depend upon
reaching an inn for nights sleep
and a restaurant for food.
Whoever wants to pay weekend
visit packs his clothes into a motor
and goes rolling away for 100 miles or
more without thinking of railroad
.icket.
Because there are no pleasure trips to
Europe this year. the smart women of
every class-and surely, you know by
this time. that extra smart women are
not herded together in what is known
as the moneyed or fashionable set
have taken every kind of domicile
throughout the country. from a bunga-
low to a palace, from which they mo-
tor in and out of the city to which
they are attached
The mobilization of the National
Guard and the fact that it will prob
ably be kept on the border for some
time have caused the migration of
hundreds of families to the southwest
and along with them have gone the
motor carS-a string of them which,
If placed end TO end, would be i'm
posing sight, one that might make the
Mexicans think they were there for
war and not for pleasure.
Added to these facts concerning mo-
tor cars and summer days, there is the
impetus given by literature to all kinds
of excursions on wheels. The book
stores fairly sprout books and maga-
zines on this subject.
Two or three women have gone from
New York to California, others have
tested the merits of the Lincoln high
Evening star., 1916-08-20

uses on cold nights. and she has even
taken her muff out of camphor, summed
it bit and included it in her motor
wardrobe.
She is ready for whatever comes in
the way of weather, for the shops have
oilskin. in colors plain or iridescent
This, with a hood to match. can be
rolled up in tiny case and slowed
away as easily as a box of biscuits.
1t is the raincoat de luxe for motor
ing, and 1t has solved the problem for
the woman who can stand anything
but getting wet.
1t Is so thin, this English coat, that
a woman finds it admirable on dust
covered roads. 1t protects without dis
comfort.
The hats the thing in motoring.
Evening star., 1916-08-20

about the neck on midsummer days.
she may throw her sensitiveness to
the winds when it comes to motoring.
that she wishes Her sport suits Of
jersey, wooden. rather than silk, may
be banded with fur from the knees
down and the shoulders UP. and she
may wear fur hats as well, II she
wishes
Her motor coat may be copied after
one of the smart new models, which
is of olive green velour, with a cape
collar, immense cuffs and straight
white fur laid out in broad checks.
panel from neck to hem of black and
France is wearing fur on all her Au-
gust hats, from San Sebastian to Rhone
valley, and America is wearing it on
her motor hats throughout every state
in the Union. She has unearthed or else
bought topcoa< of soft fur which she
Evening star., 1916-08-20

mo matter what kind you choose. you
wish you had chosen another" is the
universal comment
earlier of Paris has probably led
the world in the comfort and origi-
nality of motor hats. This house
really Invented the shapes that bring
comfort in motoring. Years ago, when
French women took up the automo-
bile as means of pleasurable trans
portation, earlier Immediately saw a
strong channel of commerce in the
hat designed purely for this pastime,
and his foresight has brought money
to him and to hundreds of other milli-
ners.
In America there existed for years
after the motoring craze began, and
still exists, unfortunately, in far too
many circles, hideous conglomera-
tion of clothes which are called motor
costumes, and chief among them Is
Evening star., 1916-08-20
Net Dresses and Blouses.

A FROCK of ecru net is trimmed
~ with the simplest of trimmings.
bands of embroidered net. and Is q
change from the overelaborate trim
ming usually applied to net frocks.
The woman has yet to be discovered
who owns too many white net b1ouses.
An exceedingly pretty and dressy, but
simple, net blouse has wide ruffies
turned back from the throat in front
and reaching to the waist, edged with
val lace. Tiny crochet buttons are on
cuffs, collar and down the front.
Evening star., 1916-08-20

bury in crushed ice and salt, using two
parts ice to one of rock salt. Let
stand six hours, then unpack and serve
in pretty glass saucers.
Fruit Frappe.
Line a mold with plain vanilla or
orange ice cream. fill up the center
with sweetened fresh. ripe fruit of any
variety preferred, either berries or the
larger fruits cut into small pieces.
Bury the mold in ice and salt for an
hour, then unmold and serve.
Cafe Frappe.
To the white of one egg slightly beaten
add one-half cup of cold water and one
half cup of ground coffee. Place this in
hot coffee pot and pour over it one
quart of boiling water. Boil two minutes,
then stand where it will infuse. After
ten minutes, strain, add one cup Of sugar
and cool. Freeze with equal parts of salt
and ice Serce in tall thin glasses with
whipped cream.
Grape Fruit Sorbet.
Make a srup of one quart of water and
one pint of sugar. To this add one-half
cup of grapefruit juice and une-half cup Of
orange juice. When nearly frozen add
bits of grapefruit pulp.
Lemon Ice.
Make a sirup by boiling one quart Of
water with one pint of sugar, add three
fourths cup Of strained lemon Juice
Freeze.
Orange Ice.
Make the same simple sirup as for
lemon ice, add two cups Of orange juice.
the grated rind of two oranges and one
fourth cup of lemon juice. Strain and
freeze.
Raspberry and Currant Ice.
Prepare the fruit as directed for fresh
fruit ice cream. Make a sirup of one and
one-half cups of sugar and one-fourth
quart of water. Less sugar is needed as
the fruit has previously been sprinkled
with it. Add to this sirup one and one
half cups of currant juice and three
fourths cup Of raspberry juice.
Cranberry Ice.
Make sirup Of one quart Of water and
one and one-half pints of sugar. Boil
one quart Of cranberries in little water,
when soft press through a sieve and
strain again. Add to the sirup and freeze.
Serve between courses at dinner.
EMMA PADDOCK TELFORD.
Evening star., 1916-08-20
Dainti@s for the Summer Meal

when the cream is frozen to a mush.
All fruit ice creams are made in sub
stantially the same way, but where
seed fruits. such currants, are used,
the carefully strained juice only must
be added This can be put in the
freezer with the cream and not re-
served until later. as in the case of the
mashed fruits. Grated pineapple, with
the addition of little lemon juice,
makes a particularly fine fruit cream.
Summer Comforts.
The recipe book of every house.
keeper should include a pleasing vari-
ETY. Of iced beverages for the midsum-
mer months. There is an art in the
compromising of a cold drink. one
which calls for attention to details.
In the first place, to insure success,
everything must be cold, the ingre-
dients used in the mixing. and the
vessels employed in the process. No
amount of after-chiliing with ice Will
make up entirely for lack of this pre-
caution. Then blend the juices and
sugar, taking care not to use too much
Of the latter, as il takes off the edge
which is the life Of the beverage. and
stand on ice for half an hour before
adding the water and shaved ice.
OF the more simple home made bever-
ages, those prepared from 1rult juices
and fruit sirups take the lead for pala-
liability. When the juice forms the
basis, il is only necessary to press it
from any fresh ripe fruit and add
enough sugar to sweeten. Several
fruits which blend agreeably may be
used, and make delicious beverage.
Always serve in thin glass half filled
with crushed ice. fine ripe berry,
bit of orange pulp, a maraschino
cherry or some other attractive fruit
dropped into the glass just before serv-
ing appeals to the eye, even though il
does not count for much else.
The provident housewife will save
all sirup left over from her success
sive cannings for making iced drinks.
This sirup may be heated to the boil
ing point, tncn bottled and sealed.
ready for instant use.
Two Ways of Compounding Nectar.
Nectar is the name given to an old
fashioned drink of home concoction,
and il is certainly rightly called. To
make this delectable drink, place two
gallons of fresh water over the fire in
clean preserving kettle. When 1t
boils hard, add TO 1t one pound of seed
less raisins chopped fine, four thinly
sliced lemons and two pounds Of granu-
lated sugar. Boil twenty minutes then
take from the fire and cover closely.
!. Let stand four days. stirrAp~ ~ well
Evening star., 1916-08-20
Halibut a la Creole.

Four pounds Of fish. one cup of water,
one pint Of stewed tomatoes. one slice
of onion three cloves two tablespoons
of butter, one tablespoon OF -four, one
teaspoon Of salt, one-fourth teaspoon
Of pepper. Put the tomatoes. water
cloves ana onion on the stove in stew
pan TO boil Mix the butter and -four
together. stir them into the sauce when
IL boils and add salt and pepper. Cook
ten minutes and strain into a bowl.
Pour into deep plate boiling water to
the depth Of One-half an inch and lay
the Esn IN il for one minute. skin side
down. On removing the fish from the
water the black skin can be easily
taken on. Wash the ilsh IN cold water.
season with saIt and pepper and lay il
on the baking sheet in dripping pan.
then pour half the tomato sauce around
the FISH and bake in hot oven forty
five minutes. basting three times with
the remainder of the tomato sauce.
Serve with the remainings in the bot
tom of the pan poured around the dish
Tomato Surprise.
Place a whole peeled tomato on a
crisp lettuce leaf. over IL sprinkle "a
eoodly supply of cucumber and onion
finely chopped. Dress with thin mayon-
naise-
Fresh Fruit Ice Cream.
Prepare fruit by sprinkling sugar
over IL, Let IL stand one hour. press
through sieve and stir into ice cream