davidaulloa/AmericanStories huggingface dataset:
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-06-12

You may be able TO afford a lot of things
but you can't afford not to belong TO the
Red Cross
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-06-12

When the Kaiser ia forced out of Bel
GUM. one principal step will have been taken
TO make the world safe for democracy.
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-06-12

Charles Edward Russell has received
good many honors, but the browning distinc-
ton has just come to him. He has been ex-
PEELED by the Socialist party.
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-06-12

And now the slackers will have an oppor
tuIity to explain it to the judge.
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-06-12
>, /, rronuncisticn 81 Norfolk.

To the Editor OF The Times Dispatch:
Sir,-AB to the English pronunciation of Nor
folk; The nor rs already a contraction Of
north and tho FOLK" with It's silent "l," con-
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-06-12

PUBLISHED every day In the year at 10 south Tenth
street, Richmond. Nn.. by The Times Dlspatch puo,
fishing Co. Inc. Charles L. Hnsbrook. Editor ind
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-06-12

January 2T, 1905, mt tho Post-Otdco at
Richmond. Va, second class matter.
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-06-12

AppREss ALL COMMUNICATIONS to The Timss-
, oh nd not d individuals
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
VARIOUS WAYS OF
COOKING OYSTERS

There are various different and
delicious ways of cooking the always
appetiZing oyster that are, strange to
say. not often attempted by the home
cook. who prefers to keep within the
well tried fried. stewed, PANIED and
oyster pie limits.
Steamed oysters-my, how good they
are. Scrub the shells of as many un-
opened oysters as you think will be
eaten and place them in large baking
or roasting pan, which has been partly
filled with water, just enough, in fact
to send up cloud of steam when it is
right hot and not enough to cover the
oysters.
Put the pan in the oven or upon the
top of the stove, in either instance COW
ering it with another pan, to keep the
steam in, and let the oysters steam un-
TIL their mouths open. Then Don into
each bit of butter. pepper and salt.
and serve upon hot plates. either in or
out of the shell.
Frozen oysters are good to eat and
fun to prepare. Take as many oysters
as you wish and bury them in the
snow, leaving them thus for several
hours When opened they will be hard
and yet so crisp that they will break i'm
the myers. Serve in or out of the
shell. in either case placing them upon
cracked Ice. Vinegar. pepper and salt
applied by each individual at the table
viii be the only dressing needed
me Tried oyster sandwich is nice for
either midday or midnight iuncheons
Place them upon lettuce leaves on
which has been spread mayonnaise
place between two large thin slices of
bread.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
WINTER BREAKFASTS.

The breakfast for these brisk. crisn
winter mornings must be more than
simply piping hot. 1t must furnish heat
and energy to allow the worker to keen
his mind on his job. 1t is most disas-
trous to greatest efficiency to be con-
sciously or subconsciously ANNOYED by
lack of proper nourishment. This does
not mean that the housewife will need
to spend more money on her table But
IL does mean that she must select the
foods she serves according to their food
value.
Plan your breakfast the night before
and have the fruit course in the re-
frigerator ready to serve. The cereal
may also be prepared the day before
and simply be taken out of the cooker
ready to serve
There is no hot meat dish more
tempting. nourishing or easily prepar-
ed than the small, farm style link
sausages. Brown them quickly in a
hot pan. then add boiling water to
nearly cover them. Cover the pan and
let sausages simmer until nearly dry
Serve with toast, griddle cakes or bak-
ed potatoes.
Another breakfast favorite is a ham
or bacon omelet. This is rich in tissue
builder and IL well filed with bacon
is also rich in heat and energy giving
material.
Fried ham is good. hearty food for
manual workers. Broiled bacon is easily
digeted and assimilated and give ready
fuel to brain workers
For those who wish to avoid gaining
a simple breakfast of fruit Juice eggs,
toast and coffee should be sufficient
II this is lighter than usual any feeling
OF faintness in the middle OF the fore
noon will be overcome by taking a cup
of hot beef bouillon. 1t is much better
to make a point of taking this refresh
ing drink every morning than to eat
too heartily and hurriedly at break
IA
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
FRENCH OMELET.

One OF the most difficult dishes for
the average cook to make just right is a
plain French onelet.
The commonest causes for failure are
an overheated pan: cooking too long be-
fore serving. and a cold serving dish.
Omelets should be served directly they
are done Have the serving dish warmed
and ready before cooking the omelet
For cooking the omelet select pan
that is perfectly smooth. Scour the pan
with salt until it is glossy. Put a table
spoon of butter into the pan and let heat
very slowly until butter is melted. DO not
allow butter to brown.
Milk sometimes touEhens when mixed
with egg and cooked in butter. II YOU
cook your omelet in pure leaf lard 1t Is
safe to use milk; for the omeiet cooked
in butter We recommend warm water.
The recipe follows:
Four eggs.
Four tablespoonfuls warm water
A dash Of salt and pepper
One tablespoonful finely chopped pars-
ley.
Nanipula tion-Break eggs into bowl
and beat to thoroughly mix whites and
yolks Twelve vigorous beats are better
than continued mild beating. Add water
and seasoning except salt.
To cook-Draw pan of melted butter
over hot fire. AS soon as butter crackles
turn in the egg mixture and dust with
one half a teaspoon of salt. Tip pan
slightly SO that egg covers bottom quick
Iy. With n plant knife lift up edges Of
omelet and let thin portion run under
meath. Continue this until omelet is set
To serve-Have omelet plate heated;
fold over one-half the omelet and turn
onto platter. Garnsh with grape jelly.
parsley. peppers or bacon curls and send
at once to the table.
Omelet with bacon-Cut sliced bacon
into dice. fry delicately crisp. Pour of
most of the fat. turn in the egg mixture,
let set, fold and serve.
Grated cheese, cooked minced ham or
minced dried beef NAV be added to
plain omelet mixture for variety. The
cooking will be the same.
With canned peas-Heat can OF peas
in the liquor Drain, saving liquor for
soup stock, and season peas with salt and
butter. Put two tablespoons Of peas in
the center of the omelet when 1t Is set.
Fold over half the omelet and serve on
hot platter Pour remaining peas around
omelet and serve Immediately.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
BACON USED RIGHTLY
MAKES IDEAL FLAVORiNG

The homemaker who has not made
use of bacon as fiavoring has been
missing great opportunities. -s
There are hundreds Of women who
seem to have the idea it is not good
with eggs. It IS best when broiied
even though served in the good old way
with fried eggs. But once the house
wife tries the good old standby in some
of its various uses she will find that
there is no need for rnoaoteuy.
Bacon is easily digesied and assimi-
lated and furnishes the body with It's
sue builder and fat to store.
Bacon Omelet.-Rroil or fry bacon
until crisp, break il up in tne dice and
add TO two well beaten eggs. Add t~0
Ia teaspoons Of milk and bit OF SAT-
and paprika. Have omelet pan hot and
drippinss Pour in the mixture. cover.
over heat and let brown on ONE side
Roll the omeiet and turn onto hot
platter. Garnish with grape jelly.
Peas With RAcon.--Dice crisp pieces
of bacon and add to canned peas which
are to be served with a white sauce.
A few diced carrots are desirable ad-
dition to this vegetable. When serving
canned peas with = white sauce, save
the LIQUOR OF the peas fer soup. IL
material for bones and teeth.
Oysters and Bacon.-This dish IS
called angels on horseback" ia the
south Roll piece of thin sliced bacon
around an oyster. secure with tooth
pick. Broil until bacon is crisp Serve
on hot dish garuished with quarfered
lemon and parsley. Canned tomato
SOUP just as il comes, is delicious
served with these.
To give just the right favor to spa
ghetti and rice dishes. crisp three or
four thin slices of bacon. dice them
and add the boiled rice or spaghetti
to the pan containing bacon and bacon
trippings Add desired seasoning to
dish and let simmer. This is delicious
with a can of tomatoes. few slices OF
onion and a half a dozen shreds OF
sweet green pepper.
For use with salads, broil bacon
crisp, and either CRATE or pound very
fine. Put in a kitchen salt shaker and
sprinkle over various salads and seal
Hoped dishes. A very convenient recep-
tacle is made by punching holes in the
top of baking powder can.
Save every bit of bacon dripping by
itself. 1t is splendid as shortening
for pastry or to grease the eriddie
with.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
WINTER RECIPES.

Do you ever stopsto contrast the de-
mands of your winter appetite with the
demands OF your summer appetizer
In winter You positively crave things
that. in summer. would make you think
you were never hungry.
Here are recipes for some of the
tempting winter dishes:
Cabbage salad A cooked cabbage
salad is this: Quarter cabbage. wash
ii and remove the core. Boil IL until 1t
is tender and cool it. Then cut il in
slices and mix it with six hard boiled
eggs. chopped fne. Make a dressing in
this way: Mix two teaspoonfuls of
mustard. one OF salt. one and a half OF
sugar. a tablespoonful of butter and a
cup of vinegar. Heat them until they
are blended and then pour the dressing
over the cabbage. Chill before serving
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
SUGGESTIONS
EARNED $1.OO FOR ITS AUTHOR

glove ON the right side ard whip neatly
around edges Of hole a nd your glove
will give good service for some time to
come. MRS. r. NJ. G.
Clean Latr obes.
i would like to sugg est for the bene-
At sof housewives who, use latrobes and
gas stoves. my inethod, of keeping my
latrobes clean. After. wa ASKING blacken-
ing !. or of latrobe with a solution Of
sedan water let same dry thoroughly.
Them apply two coats of aluminium
paint, which IS inexpensive. letting the
first coat of paint sdry before putting
on tho second.
With this method you will find that
it saves great deal of labor. and also
saves the furnituret from being Gov
cred with PARTICLES OF blackening.
With the above dir ections a latrohe
will look bright and cheerful for a sea-
son with two coats iof aluminium paint
put on. MRS. J. J. N.
Windshield sfor Baby.
1 offer, this hopingtit may help some
other mother Wherever 1 take my lit
tie girl, out in her carriage people
mothers especiallyr-stop me and In
quire asito the arrangement of the cur
tain in front of the. hood. 1 use a. dark
green chiffon veil or any dark color
that is soR to,the eye and put a hem
in the top and sbottom. Through these
1 run heavy cords. tying the one across
the top of the carriage and the other
across and under the screws which
hold the hood open and tie it. This
makes a little draw curtain. or wind
shield. protecting the child from strong
light. wind and dust, and yet not chap
ping the face,.askdoes a veil when worn
by a child. MRS. NJ. Z. w.
Homemade Soap.
In every kitchen there is frequently
grease or fat ofisome kind that is I'M
desirable or not needed in the cooking.
Instead of throwing this away. it may
be saved and used to good advantage
in soap making AS this material &C
cumulates, it should be strained into
pail and kept covered.
Just as soon as the quantity saved is
sufficient, the housewife will be sur
prised how easySand cheap it is to make
a soap equal to- many brands of laun
dry soap. 1t istexcellent for all house
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
Stuffed Baked Onions.

Boil four Bermuda onions about ten
minutes. When cool remove the CEN
ters. Chop about three of the centers
with 10 cents worth Of cold boiled ham.
Mix this with some buttered bread
crumbs and stuff the onions with this.
Place in pan. putting lump of but
ter on top of each. Make about one
and one-half cupfuls of rather thin
white sauce and pour around the
onions. Bake covered forty five min
utes, remove the cover, sprinkle with
buttered crumbs and brown fifteen
minutes.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
Stuffed Dreamed Potatoes.

Select perfect potatoes of uniform
size and shape. pare and hollow them
out 10 form oval cases and boil in
sailed water until tender. Drain and
fill with hot buttered peas Pour over
ca CHI generous spoonful Of hot cream.
which has been seasoned to taste with
salt, pepper and butter slightly thick
ened. Garnish with parsley.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26


Broiled rice-Broiied rice SIS dcfi-
cioua breakfast dish and II is enc of the
easiest TO prepare The day before IL i<
to be used boil IL and pack IL in sresSs-
pan. and put it in the refrigerator for
overn light In the morning turn IL out-
'on n board and cut IL into slices half
an inch thick. Rub the ribs of a broiler
with olive oil and arrange theJ slices OF.
rice carefully on the broilE-. Broil
each side light brown and serve hot
with honey, msrmalade or maple Sirup.,
stuffed pancakes - Stuffed pancakes
are delicious as entrees or desserts.
They can be stuffed With meat and then
fried like fritters. in this way: Make
the batter into large eriddle cakes and.
cook them on both sides. quickly. nut
a little chopped meat - veal. ham,
tongue or sausage meath each, roll
them. slice them crosswsse. dip the
slices in batter and fry in deep fat.
very carefully and rather SLOWLY. Care
nish them with parsley or watercress a.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
Why Potatoes Every Dayp

With potatoes at double the usual
price, many housekeepers still cling to
the daily or semi-daiiy dish of potatoes
boiled. mashed or fried
For the sake not only of economy,
but of health and variety. 1T would he
well al avail ones self Of The many sub
stitutes or equivalents which provide
the one starchy vegetable which should
be part of the well balanced meal.
To begin with, coarse hominy or
samp, which is excellent nourishins
and cheap, can be cooked in fairly large
quantities and kept in a cool place for
a day or two. if desired. 1t can be
served boiled plain. and also mixed with
little milk or water. little butter
and an egg, if you choose. and baked
good made into fiat cakes and fried
The ways of cooking rice are numer-
Gus. One excellent recipe is as follows:
Fry until crisp quarter of a pound OF
chopped salt pork or bacon. Put into
the pan a medium sized onion. minced
fine and brown Add to this three
cupfuIS of boiled rice, mix in two green
peppers. seeded and chopped. and a
cupful of tomato sauce. Season with
salt and pepper. turn into a buttered
baking dish. sprinkle with fine crumbs
and small bits of butter, and brown in
the oven.
This dish is almost complete meal
in itself. as it contains the fats, starch
and vegetables which are necessary
parts Of wholesome dietary.
Lastly, macaroni or spaghetti can be
made into a variety of wholesome and
delicious dishes. Macaroni boiled in
salted water. and baked with grated
cheese, is too well known a dish to
make it necessary to give a recipe in
full A variant the rice recipe.
given above. is spaghetti. boiled with
little chopped pork or bacon; add a
cupful of cooked, strained tomatoes,
and chopped pepper, if desired.
MISS A X
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
"Come Out of the
kitCh en-" into the

n y II = II INTO the
world of brightness and
beauty. No need of spend
ing all your time in the
kitchen, however attrac-
tive it may be, when you
know Shredded Wheat. It
is made of the whole wheat
and is ready-cooked and
ready-to-eat. With Shred
ded Wheat you can prepare
a delicious, nourishing meal
in a few moments for hus-
band who must hurry off to
business, for children who
must hustle off to school-a
meal that supplies ali the
nuniment for work orsplay
at a cost of a few cents.
For breakfast with milk or
cream, or for any meal with
fruits. Made at Niagara
Falls, N. Y.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26

Pretty nightgowns are made Of flesh
colored crepe de chine and trimmed
with hemstitched bands.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26

lightened up in various ways-by furs
or jewels. wells. Adjustable hat orna-
ments and handbags.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26

kitchen. but. as soon as you have used
what you want return it to the re-
frigerator.
Before removing the stopper hold the
bottle under the faucet and wash thor
oughly, then wipe dry with clean
cloth.
Always keep covered.
Avoid pouring unnecessarily from
one receptacle to another as air. dust,
impu.e water and unclean utensils
may contaminate it. MRS. L. X.
Saving Children's Shoes.
Take one-quarter rosin and three
quarters tallow. put into dish and set
upon stove. Heat until it boils. being
careful to see that it does not catch
fire. Mix thoroughly. Let cool. but not
too much, and then rub on the soles of
childrens shoes. The shoes will wear
twice as long as ordinarily.
A stool in the kitchen high enough to
suit your convenience is indispensable.
In washing and wiping dishes. prepar-
ing all vegetables, salads and meats.
hours of standing, ironing, etc, are
saved by using the convenient stool. l
never get tired since having it.
MRS. J. A. F.
Make Stockings Wear Longer.
In homes where there are children
going to school. and where the stocking
bill is one of the big items in the family
expense. a great saving can be madA
by the following method:
When the stockings have become worn
and darned at the knees. and no longer
look neat, cut the leg from the foot. be-
low the top of the shoe and turn the
worn part to the back of the leg, bring
ing the unworn part to the front. Sew
back to the foot with a fiat seam. so
that it will not hurt the child's ankle.
They may not look particularly neat.
but certainly no worse than If worn
with the darning in front and it is in
deed a great saving. MRS. {. S. f.
Mending Cloth Gloves.
Tape will be found very useful in
mending old cloth gloves the fingers of
which have become badly worn. Turn
the glove inside out. put the finger to
be mended on a finger of the left hand.
or use a glove darner. Place piece OF
tape of sufficient size over the hole and
catch on with small stitches Turn the
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
FOOD. HEALTH, HOME AND THRIFT


laundry.
A five-cent can OF I've. containing five
or six ounces. should be emptied into a
kettle containing one and a half pints
OF water. and stirred until the I've is
thoroughly dissolved and cooled. In
another vessel melt two and half
pounds OF clear fat. and. when it has
cooled. stir the i've solution slowly into
the melted grease with n wooden pad
die Keep stirring ten minutes or more.
or until il is we'll and evenly mixed
Now it is ready to be poured into a
suitable mold and then set in a warm
place. After few days it may be cut
into any desirable shapes.
In this way quite a little saving can
be made in a household for not only
have waste products been utilized, but
also the expense of buying other soap
has been avoided MISS l.. S.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26

The United States bureau of mines
has contributed it's share to the solu-
ton of the cost -of living problem by
making elaborate studies of fuels and
their proper use They have shown
beyond a doubt that if you know how
to select coal and how to burn it you
can cut down the cost of keeping warm
by a very substantial percentage.
In fact, these coal experts say that
the way you fire your furnace really
has more influence on the cost of heat
ing your house than any other factor.
For this reason it is strongly urged
that you take care of your own fur
mace No one is SO apt to develop love
of scientific and economical firing as
the man that pays the coal bill.
Most Americans Swelter.
Before discussing fuels and their use,
however. it is we'll to consider what
temperature you propose to produce.
At this point the public health service
has word to say. Most Americans
swelter all winter. Many residences
will be found to have a temperature
of 50 degrees or even more for most
Of the winter. Now, this is not only
waste of fuel, but also it is injurious
to the health. reducing your vitality,
making you nervous and liable to take
cold.
A temperature of seventy degrees
should be high enough for all except
invalids, and many Of them would ben
eft by it. II you are used to a higher
temperature, this may seem cool to you.
but you can soon accustom yourself to
it. You should keep a thermometer in
your house and see that thetemperature
does not go much above seventy. and
that it remains as uniform as possible.
Also, remember that moist air is
healthier to breathe and feels warmer
at the same temperature than dry air.
For this reason keep a pan of water
to evaporate in each room. This is es-
pecially desirable il your house is
heated by hot air, but should be done in
any case.
In renting or building a house. there
are several factors to be taken into ac-
count with regard to the heating of it.
In the first place. well built house
with weather boarding and good win
dows and doors VIII require less fuel
to heat than a poorly built one. Brick
houses are easier to heat than frame.
other things being equal. A lone house
in an exposed situation. where the wind
hits it. Will require more fuel than one
in q row of houses.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-01-26
Kinds of Heating Plants.

with regard to the kinds of heating
plants, the bureau of mines indicates a
, preference for steam or hot water over
hot air. Hot air tends to dry and crack
furniture; on windy days it is very
1 hard to maintain an even temperature
| nv this method and although the initial
| cost Is lower the life of the apparatus
| il much shorter. Also the hot air sys-
tenn will generally require more fuel to
produce the same temperature. These
| are the conclusions of the experts who
studied the matter for the bureau Of
mines.
The size of the firebox should be care
fully considered. Every furnace burns
| best when it has fire that just fills the
box Hence your furnace should be
adapted to the size of fire that you will
need most of the winter. but should at
| the same time be large enough to hold
more in an especially cold snap. If it
you will never get the most out of your
fuel Depth is also an important con-
sideration. The hrebox should be at
| least a foot deep, and eighteen inches
| 10 better.
| What fuel you will burn will depend
| upon what you can afford. Anthracite
| is the best. of course. but 1T has be-
| come so expensive that many persons
! are now using bituminous or soft coal
| in their furnaces. If you can obtain
| anthracite in the smaller sizes, such as
| pea coal. by mixing this with the larger
| size, you can make a very satisfactory
| fuel at lower cost than straight egg
coal.
| The coming fuel for heating resi-
dences. in the opinion of the bureau of
mines. Is coke 1t is light, clean and
| burns without smoke. Furthermore,
so many by-products Of coke are now
| being used in making dyes, explosives
| and medicines, that larger and larger
quantities of it are being put on the
| market. At present. in most vicinities,
| coke would probably cost more than
| soft coal. and less than anthracite.
| Should its use as fuel for heating
! residences become general. however. 1T
I is hard to forecast what the price
| would become.
House Fuel Of the Future.
To burn coke in a heating furnace.
| you should have good deep hrebox,
| at least eighteen inches. and preferably
t<-Antv.fAafr AaW <rA inst n lafssw FIR.