davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-06-15
CAN YOU cARAMELlZE?

Now that we can have more than
our war ration of sugar, We really
have sugar to burn. Because burnt
sugar really ii delicious. The chem-
list would call It anhydrous sugar. and
the confectioner and cookery expert
knows II as caramel, but in the old
family cook book it is simply burnt
sugar and the favor of some deli.
cious old-time cakes and desserts De.
pended on this product of sugar, 30
different from sugar in flavor. And
1t was made just as well in the days
when the housewife could not have
told you what chemical reaction took
place to produce this delicious favor.
There are several directions for
making it, all much the same. Here
is as good a way as any: Put cup
Of sugar into clean kettle or sauce.
pan and stir until 1t has dissolved,
then, still stirring, let it turn a golden
brown. Add a cup Of warm water ana
simmer until the burnt sugar has
dissolved again, and you have>a thin
brown strip. This can be kept In
denitely in a corked bottle and can
beg used instead of vanilla in flavor.
ing cakes or can be added to give the
Characteristic caramel flavor to many
sorts Of desserts. French cooks use
1t to give color and flavor to sous.
Here are some recipes calling for it:
Put one-half cup Of sugar In a
smooth frying pan and stir until It
melts and becomes a rich cinnamon
color. Pour it into a pint of rich
milk or thin cream that has been
scalded. add teaspoon of vanilla, q
saltspoon of salt and a half-cup Of
sugar and let it simmer until the
colored sugar Is absorbed. Set away
to cool. When cod add the beaten
yolks Of eight eggs, strain to be sure
1t Is smooth; pour into baking cups
and set in pan of hot water and
bake until Arm. Serve cold This
will make eight cups. Or make q
plain custard, putting in less sugar
than usual: then stir in two or three
tablespoons of caramel
Burnt Sugar Cake.--Three eggs, two
cups sugar tone-half cup burnt and
dissolved in one cup water), three and
one-half cups -four. two teaspoons
baking powder. one cup butter; bake
in layers and use frosting. This cake
stays moist SO much longer than the
usual three-egg cake does. To burn
sugar take any small pan; put sugar
in and, turning gas low, let it brown,
then melt.
Burnt Cream.-One-ha cup granu-
lated sugar. Put in iron spider and
burn until dark brown. Make Gus.
tard Of the following; Two eggs, one.
fourth cup sugar, three-fourths table.
spoon cornstarch, vanilla and one pint
milk: mix we'll and add to burnt
sugar, stir until 1t dissolves and forms
a custard. Remove from fire and pue
in dish. Beat white Of one egg stin.
add two tablespoons sugar, place over
cream and serve very cold. Cherries
or nuts can be placed on top II Dc.
sired. This 10 a very simple dish and
one every one Ia sure to like
Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-06-15

the first to wear the skirt with the
hoops. the brilliant trimming over the
hoops and the slightly converEing
skirt dripping below like q mosquito
net. as one critic put it.
Surely. the mosquito net was suf-
hciently Spanish!
Another Spanish fashion is the use
Of the national head covering as a
veal for June brides.
Rare, old lace is used, IL 1t Is in
herited or can be bought; otherwise,
tulle edged with lace is substituted.
1t is posed over a high. Spanish comb
at the crown of the head and drops
downward and outward in the genuine
fashion.
Last January. in the fashionable
southern resorts, one saw the Begin
ming Of this fashion in the usage Of
immense Spanish combs by smart
women in the evening.
Some were genuine, others were
American limitations, but all were
fashioned after those worn for CEN
turtles by the Spanish women.
They will not be confined to the ex-
elusive this summer. They are threat
ened with unpleasant popularity, and
as they are not suitable to many types
Of American faces the artists will
probably wish they had never been in
troduced in this country.
The mantilla idea for the bridal veil,
however. is an arttetic perception that
should be encouraged. 1t provides a
change. and brides have been looking
for something out of the ordinary for
the last twenty-five years.
Lanvin of Paris long ago used a
large. thick rose as the sign and SYM
Dol Of her workmanship on a frock,
for she always leaned toward the
Spanish. and 1t was she who first in
tIoduced the farthingale skirt that was
not accepted.
Today she and her colleagues have
adopted the embroidered rose as the
first form Of ornamentation. They
have taken the design, the coloration
and the workmanship from magnifi-
cent Spanish shawls. You know that
padded, thick, sensuous effect in color
that one gets in these genuine Shout
der coverings worn by Spanish women
wherever the language is spoken. All
OF that workmanship is COPIED on
gowns.
There Is a yellow taffeta frock made
for woman who has Spanish features.
1t Is embroidered over the outstanding
hoop. below the hips. and at the round
decolletage of the tight. slim bodice.
with massed rows Of these roses. near
which hover brilliantly colored butter
Mes.
This idea was brought out last win
ter in black velvet gown copied
from the Spanish. In which there were
massed roses around the slim skirt be-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-06-15

SHORT SPANISH CAPE OF BLACK
VELVET, WORN IN A SPANISH
PLAY AND COPIED FOR ARTISTIC
WOMEN. 1T Is HEAVILY EN-
BROIDERED IN FRIGHT SPANISH
FLOWERS AND EDGED WITH
LONG SILK FRINGE. THE HAT IS
OF BLACK LACE, WITH A ROSE
DROPPING FROM BENEATH THE
BRIM TO REST ON THE HAIR.
France lifted the hobbled hem and
went in for the genuine Spanish skirt.
America did likewise in every house
that had weather eye turned east
ward over the Atlantic.
The dancers and the actresses were
Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-06-15
By ANNE RITTENHOUsE.

nee upon time Spain led the
world in the art of woman's
apparel. Then France took
the leadership out of her
hands. won her spurs through
The Washington times., 1919-08-01

LFB0RFRs, ten, $500 per day. 18th and
pa ave & F.
The Washington times., 1919-08-01

PA. AVE. n. W., I9IS-TwO-FOOm apart
ment; gas range. electricity. Phone Main
7177.
The Washington times., 1919-08-01

CONGRESSIONAL GARAGE
HAVE \ OUR CYLINDERS Rr.-
GROUND AND ON ERSlZE PIS-
Tons. ALL KINDS OF M
CHINE WORK.
6zs PA AVE 8 e
jes7-s0t
AUTOMOBILE REPAIRING-StrIrtIyf Irsh
class wurN done BY experts Carbon re-
moved while yCu wait J. A. WATERS
1898 kiugman ST y. ". bet 18th and ltt1
and i and IS. Frank SJ64
AUTOMOBILES painted aud reTArnishedg
attractive prizes. GANTER. s44S Ca
ave. y. W. Main 15GS. aNS9-99s
The Washington times., 1919-08-01

MITCHELL Touring. 5-passenger; all tires,
top. paint, and upholstery in good cundl-
ton. machine could be used for hacking.
ga 18th st. n. W. Main 1883 Greg. Stl9).
The Washington times., 1919-08-01

18th ST. y. W., IlO8-SecOnd story front
room. suitable for two gentlemen, neatly
furnished twin beds. hot water, telephone.
The Washington times., 1919-08-01
HELP WANTED-FEMALE

GIRL-For general hOusewOrk. Apply at
Az o st. n. w.
WOMAN-FOr general Homework; small
family. 721 T ST. n. W, apt. 22.
WOMAN-SettIed, TO care for two little
girls: good home to the right party Call
914 9Th ST. N E
WOMAN for general homework; small
family, small laundry: $40 per month.
1910 Girard st. y. W. Col. 792. >
The Washington times., 1919-08-01

18th ST. \. w. sO5-Nice room and kitcE-
enette, first floor g
The Washington times., 1919-08-01
DON'T HESITATE.

Come early and avoid the
rush. Get these tires now. Guar
anteed for 5000 miles. Abso-
lutely firStS-no seconds.
The Washington times., 1919-08-01

L ST. \. W., 13O7-WCll-fmnlshed double
rooms for rent.
The Washington times., 1919-08-01

c ST. =. E., 1Il-Large front room. secOnC
floor, newly furnished, near Capitol, Ii
brary and House Office Building -
The Washington times., 1919-08-01

II ST. n. w, 212O-TwO completely fur
nished rooms for I. h. k, bath on same
floor. newly papered and painted, sewing
machine. Phone West 9O4. i
The Washington times., 1919-08-01

and typist, one with ex-
perience. BOX bliss. Times office.
The Washington times., 1919-08-01
LOST AND FOUND

BREASTPIN - Amethyst, lost sunday.
Liberal reward IL returned 1888 FaiTmont
81
The Washington times., 1919-08-01
FOR REHT-ROoMS
FURNISHED

X ST. y. w, 11I5-Back room, l. h. X
permitted, SIS per month. Franklin 27f2
The Washington times., 1919-08-01

9th ST. :. w. l2IO-Slce furnished rooms
for !. h. k; no objection to children;
reasonable e
The Washington times., 1919-08-01

L ST. n. w. I2i5-Bright, cool, seconc
floor furnished room, near bath; larg,
closet; central location; telephone. 3'
The Washington times., 1919-08-01

LABORERS, colored, wanted.
Apply IRON SHOP, 9Th and
Y SIS. \. L. l
MASS. AVE \. W., Thomas Circle-Aan
Tor general houseWork; references.
The Washington times., 1919-08-01
JOB PRESS FEEDERS-at
once. Apply DAWSON, The
807 9th st. n. w. 4
The LOYAL Order of Moose

WANTED-ambitiOuS men 10 qualify for
81 600 TO $1,000 accountants positions;
nationally known organization Of practic-
ing certified accoonta nts will train you in
your own home. over 500 g =. As 10 our
credit: call for interview, open until
p m INTERN ATIO$AL ACCOUNT
ANTS SOCIETY, GIS Colorado Bldg, 14th
and . je22-9Ot
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-10-02
CHICKENS LIKE FISH HEADS
Satisfactory Protein Containing Food
for Poultry Flock Is Simple and
inexpensive.

Prepared by the United States DEPART
ment OF Agriculturs)
A simple and inexpensive substitute
for meat scraps, which often are hard
TO obtain at the average butcher shop,
Ii 10 utilize fish heads in the poultry
rption. Arrangements usually can be
made with local fish dealers TO save
these heads, particularly II the poul-
trymnn Will furnish buckets In which
the refuse may be kept until he calls
for them. As they come from the
dealers shop. the fish heads are tough
and covered with heavy scales and
gristle. However, underneath is fine
tender meat which the hens relish
keenly. The poultryman can soften
the coarse outer shell by boiling the
FISH head In water for Ave to ten min
utes and then pouring OF the water
and throwing the FISH heads In among
the chickens. In many Instances the
dealers are glad to get rid of the fish
heads, and on the basis OF actual food
value the poultry keeper can afford to
pay 4 or cents for n quart of fish
heads which provide satisfactory
eIn-contalnlng food for his flock.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-10-02
WAYS OF TELLING BAD EGGS
Heat VIII Cause Formation OF Tiny
Series Of Blood Vessels Around
Embryo of Chick.
prepared by the United States Depart
ment OF Agrlculture)

prepared by the United States Depart
ment OF Agrlculture)
The absolutely fresh egg held against
the light shows distinctive pinklsh
glow OF goodness. Let that egg, how
ever. remain out In the sun or In the
summer heat for little time, and with
I'm a day or two II begins to show
blood" a tiny series of little blood
vessels forming around the embryo Of
the chick; or the heat may cause the
yolk TO go towards the top and shift
easily. which characterlzes II as a
eight fioater."
Again, the yolk may mix with the
white and make "white rot" con-
dltion also revealed by the candle The
final stage Is the 'black rot" where no
light Mt all can he seen through the egg.
The egg has now reached the explosive
stage. which makes 1t such favorite
missile OF the average boy. There is.
however, another type of bad egg which
most people would think good for food.
The yolk Is firm golden ball and the
white clear liquid. But the white has
a greenish color-and the green indi-
Gates that the egg Is full OF bacteria
1t Is "green white egg"
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-10-02

the farm without using special tools.
A stacker will last from 10 to II
years under ordinary conditions, and
the cost OF repair Is small. On "a
farms In central Kansas. which stack
an average OF IA tons Of hay a year,
all charges against the stackers
amounted to less than cents d ton
when the yield was one ton an acre.
Small Stacks Not Economical.
In building a haystack with n stack
ct II Is scarcely economical to make
one containing less than 10 tons, ac-
cOrdlng 10 experience. In locating
stacks long or difficult hauls should be
avoided whenever possible. II Is very
common on many farms to see stacks
Of hay 8t the end or corner OF the field
next TO the farm buildings. the site be-
ing chosen In order TO have the hay
handy for feeding. The total distance
Travelled in bringing hay to one side OF
a square field Is approximately 80 per
cent greater than In hauling to the cen
ter. II the stack Is located at one cor
ner OF the field the distance travelled is
100 per cent greater.
To minimize damage by moisture
from the ground, care should be taken
to keep the hay in the bottom OF the
stack from coming into contact with the
soil. The aim Of all good stack build
ers is to make stack that will not
stake water" This can be accomplish
cd by tramplng the middle well and al
ways keeping II higher than the edges
during the process of building. To give
The stack further protection. many
farmers provide canvas cover or
sheets OF corrugated galvanized iron
roofing which. when properly put ON.
practically eliminates loss from rain.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-10-02
eoos viii Keep From Eight to TeIv.

stirring the mixture thoroughly. This
will be sufficient to preserve 15 dozen
eggs, and will serve as guide for the
quantity needed to preserve larger
numbers of eggs.
4. The eggs should be placed In the
solution. If sufficient eggs are not
obtainable when the solution Is first
made, more eggs may be added from
time to time. Be very careful to al
low at least two inches Of the solu-
ton to cover the eggs at all times.
8. Place the crock containing the
preserved eggs in a cool, dry place,
well covered to prevent evaporation.
Waxed paper covering the top of the
crock and tied around ii will answer
this purpose.
Limewater Method.
Pour small quantity of water on
one and one-half pounds of unsIaked
lime and when this is thoroughly
slaked add five gallons of boiled wa
ter. Allow the mixture to stand un-
til the lime settles. Then pour of the
clear liquid. add one pound of salt and
use thio Aoi PiNotiFihS ehN Nes'f
throwing away the sediment In the
bottom of the receptacle. Use the
same directions as recommended for
the water glass for putting the eggs
in this solution.
Fresh, clean eggs, properly pre-
served, can be used satisfactorily for
all purposes in cooking and for the
table. When eggs preserved in water
glass are to be boiled, small hole
should be made In the shell with
pin at the large end before placing
them In the water. This Is done to al
low the air In the egg to escape when
heated and to prevent cracking.
Eggs will keep from eight to twelve
months in good condition, but are
better up to the sixth or seventh
month. Dirty or cracked eggs should
not be put into the solution. Water
glass costs about S1.2O gallon, max
Ing the cost of preserving eggs with
this material about two cents a dozen
for the water glass. Water-glass solu-
tion should not be used again the Sec
ond year unless 1t has kept quite clear
and no odor or thick sediment has de-
veloped. The use Of limewater is
much cheaper than the water-glass
method.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-10-02

sliced onion. slice or two of bacon
and cook together until the bacon and
onion are fried. Add the cabhage. and
water to cover, season with salt and
cook until the cabbage is nearly ten
der. Add few well-washed frank.
forts and lei them boil few minutes.
Serve the cabbage neatly arranged in
halves with the sausages over the top.
Rice Cooked In Chicken Stock
Cook rice until nearly tender In water
then add enough chicken stock TO sea
son well and finish cooking. Serve
as vegetable.
Cottage Cheese and Peanut Salad
Mix n half cupful OF peanuts. which
have been shelled and put through the
meat chopper, using the coarse cutter,
with cupful of seasoned cottage
cheese. Make into balls with spoon
and serve on lettuce.
Steamed oat Bread.-Mix two cup.
fuls of rolled oats, ground one cupful
of corn flour. two and half teaspoon
fuIs OF baking powder and two tea.
spoonfuls OF salt Add two cupfuls of
milk. two eggs. two tablespoonfuls OF
melted shortening and one-fourth cup.
full OF corn slrup, Steam In baking
powder cans two hours or bake III
CREASED muffin pans.
Rhubarb Ple.-Take one and one
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-10-02

prepared By the United States Depart
rnent Of AgTiculture.)
Thousands Of farmers who faced the
harvesting Of large hay crop last year
with fewer hands than usual TO help do
the work owe their success In handling
and saving their crop to hay stackers.
The hay stacker Is to stacking what the
horse fork is 20 putting hay In the barn.
a saver OF man and labor. 1t lifts the
hay on the stack by horse power in
stead of man power. When hay Is load
ed on the wago- by hand and unloadcd
by stacker one-hnlf of the hand labor
is eliminated. II push rakes or hay
leaders are used 10 connection with the
stacker the laborions task OF pitching
by hand is entirely avoided.
Useful In East and South.
In the East and South, where much
Of the hay grown is stored under cover,
n stacker could be used TO advantage
when II becomes necessary to stack.
especially where labor Is scarce. A boy
who cmn drive = team can take the
piece OF a man In the haying opera
lion. Two men and boy using a load
or aBd stacker will handle about 75 per
cent more hay for each man during a
day than three-man crew loading and
unloading by hand.
Hay stackers are classed In two gen
eral types. one having teeth on which
the hay is gathered and brought to the
stack on push racks; the other con
slsting Of suckers that do not receive
hay directly from push racks, but han
die II by means OF horse forks or
slings. Both types are comparatively
inexpensive and can usually be made
at home with material that is available
or which can be readily assembled on
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-10-02
7WGEIERAL
5EARM']NOTES

The sllo's the thing.
The early threshed barley usually
fares best In the market.
All OF the vegetables raised In the
garden should he utilized for food.
Soils that have no crop on them, or
the harvest fields as soon as the grain
is Off, win be better for a good disk.
Ing.
Vegetables in the late summer gar
den must be kept growing without
check In order to obtain satisfactory
results.
II takes care and attention to Inn
prove land so that the crops may be
larger each year the seasons are ca
vorable.
Shoyellng silage out OF a silo 10
play compared with prying corn
shocks out OF frozen ground and
snow banks.
Do not forget to continue the fight
on mites and lice. They must be
fought all the time In all sections and
In all seasons.
Flowing up the old pasture for fax
has one drawback that must bc con-
sidered--lt may make the feed prob
lem harder TO meet.
Careful packing means much. II
pays to arrange vegetables in the most
faat1fxxl- fnunuer Hare Ia an 0nn0l>
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-10-02

half cupfuls Of chopped rhubarb. one
cnpful Of sugar. one tablespoonful of
ho1f and half teaspOonful Of salt (;
mix with two tablespoonfuls OF water
and cook until thoroughly hot and the
rhubarb nearly soft. Cool and add two
egg yolks. turn into n pie tin lined
with good pastry and bake IN o hot
oven al first then slowly until the fill-
Ing Is thick. Cover with q meringue.
using the whites and two tablespoon
fuls Of powdered sugar. Add a few
quarters OF marshmallows over the top
aud brown.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-10-02

mold. Serve at once on cold plates.
Cream is whipped enough when the
egg benter leaves its print In the
beaten cream. Longer beating will
often cause bits of butter 10 form in
the cream.
Flour that has been sifted several
days should always be resifted when
ready TO use. II cupful OF flour is
called for In a recipe do not dip the
cup into the -four, bur fill il lightly
with n spoon. All recipes In the mod.
ern books call for level measurements
OF all ingredients.
Sweet milk may be soured Instant
~ by adding two teaspoonfuls OF vine.
gar TO cupful of milk.
The usual recipe serves six people
amply. by cutting down the lngredi-
cnts to halves or thirds II suits the
needs of small family. If fortunate
enough TO have large one double The
amounts,
In making French dressing use half
lemon Iulce and half vinegar or dilute
the vinegar with water or fruit iuIce
using three times ms much oil as acid
convenient way of making the
dressing is to put all the Ingredients
into fruit jar and shake until Il
thlckens and then II Is ready to use
nj any time with n few preliminary
shakes and will keep indefinitely in a
cool nloce
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-10-02
Different STORAGE
HOUSES NOW IN USE
Insulated Structure Best Adapted
to Southern Climates.
Aroostook Type With Concrete or
e Masonry Basement Walls and
Wooden superstructu~e Is
Product OF Maine.
prepared by the United States Depart.
ment OF AgricultureJ

prepared by the United States Depart.
ment OF AgricultureJ
The Insulated potato house IL not
used extensively. and as a rule II bet
ter adapted to southern than to north
ern climates. The construction fea-
ture OF such house In the thorough
insulation of Its walls, ceilings. doors,
and windows. In northern locations
such a house must be heated by n
stove.
The Aroostook type OF storage house,
with concrete or masonry basement
walls and wooden superstructure, Is
dlstlnctlvely n product of Maine and
confined largely 10 that state. II Is
expensive and ls always located on
side hill or knoll In order that nd
vantage may be taken OF ground level
entrance. The Easements are usually
from TO II feet deep. and most Of
them have n capacity of seYernl thou
sand barrels. Generally the only pro-
vision for ventilation IL by trnpdoors
In the floor through which the hlllng
of the bins Is completed. Occasional
ly ventllator is found In the roof
These houses, although practical in
Maine wlll never supersede the dugout
pit or storage cellar now used in the
middle and far western states. Each
of these types of stornges has dlstinc-
tive features which peculiarly adapt It
TO its own environment, but do not
necessarily preclude use In other To-
cnlltles.
The artlficinlly refrigerated potato
storage house is confined practically
10 the storage of northerngrown seed
potatoes held In cold storage for sec
ond-crop planting In the South. There
is little demand for such house In
northern sections, hut Il is thought
that community cold-storage plants of
this type could he prohtably used by
the southern truck growers, as they
could purchase their supplies OF seed
in the fall and have them delivered be-
fore the arrival OF cold weather. The
seed potatoes could he stored through
out the winter In the house and be
available In excellent condition when
desired the following season.