davidaulloa/AmericanStories huggingface dataset:
Evening star., 1921-05-09
Airing the Scalps.

|. Does every woman recognize the
great necessity of properly airing the
scalp? l often wonder about that
when | see the way in which women
keep their hats on to such an un-
necessary degree. How often does
hair and air the scalp? l don't be-
lieve she does it more than once a
day. when she takes her hair down
at bedtime.
OF course. the scalp is aired to an
extent every time the hair is brushed
process that takes place anywhere
from twice a day to half a dozen
times. depending upon the docility of
the hair! But this casual sort of air
ing is not enough.
We are getting into such good
weather now. that sun and wind
treatments can be given the scalp
without any danger of colds in the
doors in the sun, let the hair hang.
and part it SO the sunshine can reach
the scalp. Part it first one place then
another. so the warmth can pene-
trate to the very roots of the hair.
1t will feel wonderfully invieorating.
Let the sun get to the parts of the
hair not usually exposed. That is. if
face, the outside part of the hair will
normally have air and sun enough,
inside it will be darker. oily. per-
haps, and when the hair begins to
turn gray, the inside part will be
apt to turn first. So when you air
the scalp and sun the hair, brush it
in an unaccuStomed fashion.
And even when you do not give it
such an elaborate airing. shake the
hair out morning and evening, run
the fingers through it and give the
scalp a quick massage.
Evening star., 1921-05-09
LISTEN, WORLD!
BY ELSIE ROBINSON.

Humans are queer. ) lady wore
magnificent robe trimmed with
skunk fur. Now the skunk is any
thing but a popular and respected
member of society. He might almost
be Sd id to be persona non grata every
where but in his own home town. and
even there it's doubtful if he rises
above the bourgeois. Yet humble as
he is he has his points.
Some liz lowly skunk worked hard
for the wherewithal to stuff the hide
which now that lady wears He en-
dured dangers without and pangs
within and. in hundred ways. proved
his bravery. industry and resource
fulneSS before he finally came to his
doom. He provided his tribe with
Young and the female of his species
could have passed all the better babies
rules in the affection and care
shoWcred upon Skunk Jr.
In short. Skunkie and his kin are
No. l citizens in the plane wherein
they dwell. Yet. prior to their ap-
pearance in ladies' robes. they know
nothing but social OStraciSm as it
were. They achieve fame and honor
only through the reflected glory from
the lady who wears their pelts
And what has the lady done to
deserve the honor" Did she ever
work for the wherewithal? No
she never heard of labor Does she
face peril and hardship bravely? No
she calls the butler or makes her
husband do it. Does she shower care
ana affection upon her Young: Nope
Evening star., 1921-05-09
New Gray Gowns
and Black Hats

Gray crepe de chine frocks with picot
edges or fagotinG have swiried into
popularity. They are offered in va
rious models. but the ruling one is Il
chemise type with broad. plain front
and back. the sides cascadcd with
handkerchief points. each with its
picot edge. The sash il as wide as
you will, and of the material. The
separate sash does not appear on
these gowns.
They are repeated in beige, n color
which holds its own despite its Ion"
run of popularity. Those who are
afraid of the extraordinary number
chasers ar. taking up beige in an ef-
fort to be individual. They have dis
carded gray stockings. also. for beige
as they have accepted the French
verdict for black patent leather slip
pers. perforated and with straps. in
stead of the gray suede slipper which
has been cOmmoniZed beyond all hope
of redemption. so far the black
stocking has no place in tho COS
tumery unless ii is of lacewolk, or so
thin that it looks iik. a gray cob
web when il is placed over the skin.
Even with the gray crepe frocks
the fashion for black is not Sneiy-d.
\ black hat of satin is added to the
neutral gown. Some women try to
keep to the one color from heel to
crown. but far more dashing effr,:
is given when one adds hat Of
strong color. especially black. In the
evening clever and wise women WHO
wear gray tulle and silver lace frorlis
touch the hair with black roses hav-
ing silver or rhinestone edges. or
they use black paradise fues.
They avoid jet
Evening star., 1921-05-09
Where the TOYS Go.

The life OF toy is usually shock
ngly brief When one sees the gay
haubles in toy-shop windows soom
to be purchased one might be moved
to rather. melancholy reflections
For out of ten Of thoS" toys Il USu-
ally happens that one or two Mil
not survive the very dav ii is placed
IN its small owners hands. Perhaps
not five will pull through a month.
and only one Of the ten will survive
twelve months.
There is something very interest
ing always about the toy or doll that
is hauled out Of the attic as the one
that mother Used to play with. th-
doll that wtnty-year-old Joan play
ed with when she was child o.
the box OF blocks that brother John
had when he was a lad. You always
look with some attention at the doll
or the blocks. examining them care
fully o see what they were made 81.
You onder vaguely if the reason
why the toy survived the usual N.Cis
STUDIES was that ii was not especially
we'll liked. that it's survival indicates
its neglect.
POSI- bly, old-t:me toys lasted bet
ter than do those of today. O" il
may be that We get that impression
only because it is the sort that hav,
lasted that we know from days gone
by, and judge them all by those.
One reason why toys meet such
quick destruction often is because
we put in cnildren's hands toys that
are really suitable for children much
older. There are after all only q
few toys suitable for the creeping
baby 1t is not un.il d little girl
reaches three years or more tha:
sh. appreciates the realistic sort of
doll of more delicate construction.
For the younger child the rag doll
or stuffed fabric sort will usually
be quite as soul satisfying.
Evening star., 1921-05-09
BLUE SERGE FOR AFTERNOON WEAR.
BY ANNE RITTENHOUSE.

choose any kind of fabric than serge
for the ordinary costume that was
the backbone of the wardrobe.
Women were discouraged. Those who
their purchases of crepe IN any OF
its various weaveS.
This spring they are faced with
the important fact that blue serge
has appeared in peculiar guise; 1t
is offered for the afternoon frock that
is to serve as something out of the
ordinary, something expensive and
brilliant.
This trick has been tried before and
it won out with a small group.
but the average woman continued
to believe that the durable fabric
was better for the purposes of every
day life and she continued to use 1t
for the most informal hours.
Throughout long years the Ameri-
cans have treated serges as the peas
ants of Europe for centuries have
treated homespun. Such a decision
was prompted by good taste. but the
new exploitation of dark serge is
prompted by a desire for novelty. or
probably by some concealed COM
mercial reason which has to do with
the surplus of the fabric in the
markets of the world.
Be that as it may, here comes our
"bread and butter frock rugged up
as a rich relation. The French have
sent a few of these gowns to this
country and they have inspired our
dressmakers to revive the jetted
surface of serge. but that trickery
bears a commonplace look. whereas
this yelling of serge by silk lace and
adding metal to it is novel.
The sketch from Paris shows a
most brilliant way to treat the blue
fabric. The gown is worn for formal
occasions after o'clock with the
kind Of hat that was once kept for
frocks of Canton crepe and satin.
The serge foundation is slender and
sharply cut. the bodice like
that Indian red that flashes out at
one from some of the ancient gar
ments owned by museums. The sleeves
which drop to the wrist, also the
apron overskirt, are of blue silk lace.
the latter longer than the foundation
skirt. a trick by which the dreSSmak-
ers show their approval and cogniz-
ance of the incoming long skirt.
Possibly the fashion will spread.
The economist will think of it. in
Stantly, as way to improve or use
up an old frock. If she does not want
to add lace to serge. if her valuation
of fabrics will not permit her to do
this. at least she can see the poSSibili-
ties Of the idea.
1t is an old fashion to embroider
blue serge with bright red and this
kind of handiwork will appeal to the
majority. Women may think that
to ones self in the hot summer time,
but fashion is strongly bent on the
work. THE vermillion dashes" desired
by artists who study oriental colors
are apt to be sprinkled over our
clothes.
Evening star., 1921-05-09
Play From Two to Six.

The child, like the young anim+..
learns to use his body through play.
Play is his chief business during the
years of his youth, not just some
thing TO pass away the time until
he can work His, long years of youth
really mean that he is by so much
less bound by heredity to do wha:
has been done by his .forbears, so
much more free to find new things to
do and better ways of doing.
Play probably has it's origin in a
reserve force for emergency. Afte"
the lion has conquered his enemy and
satisfied his hunger he fills the will
derness with his roars and Spends ms
extra strength in aimiess activity,
thereby renewing himself. So the
Savage dances and the civilized man
plays games
But for the child. play is more than
this. 1t is also the outlet for his
growing mental activity. his imagi-
native and initiative instincts work
ing upon his inheritance Of the strug-
gle for existence. preparing him 10
struggle in his turn. During tn"
early years iE his play child trains
chiefly his muscles and his senses.
Children from two to six have imita-
tive plays. but are not yet ready for
games.
Competition, team loyalty and lead
ership are naturally not to be ex~
pected yet. but individuaism, each
for himself. with limitations and COM
parisons with other children. is the
order of the da". Children from Two
to six should play horse and train
and house. but not games of rivalry.
They should be allowed to run freely
and never expected to sit STILL
Experiment shows that chitd under
six cannot sit still really more than
thirty seconds at a time. and finds
some nervous and usually harmful
outlet for his energy if it is out
wardly repressed.
fr.nyr;yht IG.,I
Evening star., 1921-05-09
Efficient E $780,
@4z|@%gsy@2k|!sg|eF611 %!!!!i < 2!|!!!s y III =TElz
& q =
Laura. A. Krk,non

halved strawberries in the center of
each round: sprinkle we'll with
sugar and fold up the edges over the
berries (moisten the edges, pinching
them together). Brush each puff with
melted butter and sprinkle the but
Bake a delicate brown in hot oven
tabout twenty minutes) and serve
cold or hot with sweetened cream.
top-milk. or with sweetened canned
evaporated milk which you have beat
en- for a few minutes with an egg
beater.
Peas Boiled Potatoes
Coffee Steamed Rhubarb Pudding
Steamed Rhubarb Pudding.-Place a
half inch layer of steWed and sweet
ened rhubarb in. the battom of
small pail. which has a tight-fitting
cover. Now mix the following in
gredients together: Cream together
two tablespoonfuls butter and three
tablespoonfuls granulated sugar, then
add one beaten egg. on cup sweet
milk and one cup -four. which has
been sifted with one teaspoon baking
powder, one-half teaspoon salt and
half cup seedless raisins and pour
this mixture into the pail on top of
the layer of rhubarD. Work little
more of the stewed rhubarb down the
sides of the pail outside the batter
you have just poured in, and put
layer of it On top. Put on the pail
cover (tie it on securely with string).
and place this small pail in a sauce
pan containing boiling water. Let the
water boil up around ii for one hour.
then turn the pudding out of it's mold
and serve with the following sauce:
Lemon Sauce With d 'Tang."-
Thicker one cup boiling water by
starch which has been mixed to a
paste with very little cold water: {:
let this boil up for moment. then
add one cup sugar. one-half cup
butter. one teaspoon vinegar and one
"a II teaspoon lemon extract. Serve
Evening star., 1921-05-09
Two Spring Dinners.


Rhubarb. asparagus, strawberries.
Did Mother Nature is very good to US
in the spring and the following dinner
menus will help US to enjoy her boun-
ties:
Savory Veal and Asparagus.
Mashed Potatoes
Coffee Strawberry. Putfs
Il Savory Veal and Asparagus. (This
is an economical dish. as we'll as
delicious one).-Cut one pound of veal
outlet into pieces two inches square.
and put into two quarts of boiling
water with a small cheesecloth bag,
containing one stalk celery cut small,
one bay leaf and sprig of parsley.
When the meat is fairly tender add
salt to taste and three-quarters of
cup of raw asparagus cut into one
inch lengths. Let this combination
cook until the asparagus is done. then
drain the liquor from il. Stand the
cooked veal and asparagus aside for
while. and put the drained-off
liquor back into the saucepan. adding
to IT three-Quarters of cup of milk,
three tablespoonfuls butter, one
eighth teaspoon nutmeg, and salt and
pepper to taste. Then thicken this
sauce with one tablespoon of -four
mixed to paste with a little cold
water. and after it has boiled up
moment turn the cooked veal and
asparagus back into il to .reheat.
Serve turned out into platter. ITO
make oDe-dish dinner of this. put
the mashed potatoes on the platter
as border.
Strawberry Puffs-Stir one-quarter
teaspoon of baking powder into one
cup of flour and sift these into bowl; +;
work in. with the fingers. one-third
cup of lard and One-quarter cup of
butter; add three tablespoonfuls cold
water and mix well: roll out little
thicker than pie crust and cut into
circles FIVE inches in diameter this
may be done with the top OF an old
coffee CAM; place six hulled and
Evening star., 1921-05-09

near Boxer .growled d warning. 1t
Twas the best imitation OF Mother
Bears deep grumDl"- rumbir gov
that Bovar could manage. 1t was
herd work for Pr'ci.l" Porky to keep
from laughing right out when he
heard it.
But he acted just as if h" didn'j
hear it H kept right on. Then h"
pretended % Sc" BCX"" for the first
tine. Sen as:dn. title cub. step
aside and let me ass said he.
To he called little cub.' Just when
he was feeling so important and
grown un was more than Boxer could
stand His little eyes grew red with
ansar
step astd" yourself" he growleh.
step asid" :ou"s"if. if YOU don't
wan; o get hurt
. Prick.T Porkv didn't stem aside. h
kept right on coming. H didn't
hurrv. and he didn't appear to be in
the least afraid. |; was plain that he
expected Boxer to get out of his way
Boxer drew back his lips and showed
all his little white teeth. Then he
slowly reached out one Daw and pre-
pared to strike Prickly Porkv side of
the head if he came any nearer.
Copyright. 1921. by T. W. Burgess
Evening star., 1921-05-09
About Wedding Apparel.

Really the only way to determine
what is the correct thing" regard
ing wedding apparel matter con-
cerning which a good many inquiries
have recently been received-is to
take note OF what is worn by brides
in position to do the right thing
at the right time. After all. good
form in matters of that sort is merely
a matter of usage. and if some Gus
tom once well established regarding
wedding apparel no longer prevails.
then we simply have to say that it
is no longer the custom. Once. you
know. the bride always wore a high
neck frock and gloves. Now she
usually wears neck line that is de-
cidedly low and she very frequently
goes gloveless. even at most formal
eQdingS.
Evening star., 1921-05-09
To Prepare Spiced Beef.

I'oil t"c pounds nj any cheap cut
"f l"Gf and nHcn ], is nearly tender
Let r.re v-atrr boil down to two cup
futx TAKE the meat out and chop
T. fine. Or run il through ih" grinder.
To tine watcr n 'ne .etj." add s'icc
a.; onion chopped tnC. haif tea
spoonful each Of salt. cloves alls2!Ce
:. I'd q dag Of Ciurau|On and pepper.
sir in tab'rsnc"rful OF Hnur ard
F.6.i until tn. mixture - td'cE. tnrn
In:x j.. We: i,'o the beef and press
T.. hspf ,rto en- eaT.-cn nod ard
cover WITH a plate weighted I""n
:, -crs II IN sNap". Lev II remain
rrri; - to"f IS c"'d. uh"a IL may
- &..Ge1 HI.u st.,td.
Evening star., 1921-05-09

you have reduced to- your normal
weight. The rule. of course. works
both ways. That is, if you are thin.
eat more fats and starches. but use
your common sense in either case
For you must take in some fat even
with thinning foods and if you are
thin you cannot eat too much with
cut getting indigestion. But it is
cutie possible TO cat just the right
i. eds in the right quantities and to
acquire the right weight. and the
process of 50 doing is not very COM
plicated.
If you are 100 fat don't sleep too
much and don't indulge in occa :
r'onal maps. Don't orereat and don't
drink with your meals. Above all
don't ride when you can possibly
walk Every fat person should ex-
"-ciSc and few fat people want to.
The easiest method of exercising is
to Walh, that is why | advise walk
ing whenever possible for any per
son who is overweight
Evening star., 1921-05-09
Cherry Betty.

To make this. butter a deep baking
d sh and cover the bottom with a
layer OF stoned cherries. Sprinkle
the fruit with sugar. nutmeg and CO.
coanut. Add sufficient cherry juice to
rEois;rn. on top of this spread layer
Of bread crumbs and continue, in al
t-rnate LAYERS of fruit and crumbs
until the dish is full. The top layer
should be bread crumbs. cover and
steam in the oven for one hour, then
uncover and brown quickly Serve
hot. with sW.etened cream as sauce.
Evening star., 1921-05-09
Reduction Suggestions.

Reduction has long since ceased to
be matter of hap-haZard guess
work. II has become a matter OF
science. and great many doctors
have made large fortunes out OF il.
There is also a great u. "a OF nom
sense that is written and spoken on
the subject Of dis'ing ard there is d
great deai Of nonsense that is prac-
ticed as a means OF reduction. Any
woman who will tax" the time and
troubl. TO read up liItl. bit on this
subject can soon distinguish the good
advice from tn" bad. For after all.
the best rul" TO go by is the rule OF
common sense.
There is one excellent rui. to re-
M. mber and that is eat the right
foods in the right quantities. If you
have tendency toward feshineSs.
don't cat so many fat and starchE
dishes. nor so many sweets. until
Evening star., 1921-05-09
Mems Glove Customs.

The whole usage regarding gloves
is something that changes frequently.
old faS hionEd and 'rii. provincial
for ma1 TO r"mov" mis- glove when
shaking hands with a woman in the
stract or other public place. Very
tight gloves were thcn worn by men
Of fashion. and they set Jh" style Of
leaving them ON. simply because il
was decidedly awkward to peel eff 3
skin-IiSht glove for the purpose @:
shaking hands. Now. OF course. men
do not wear tight gloves. and the
custom Of removing them for shaking
hands with woman has been re-
yivrd
Evening star., 1921-05-09

Lest they should prove 10 be deceINinG
Tie stupid looking mar he smart
-Prickly rorky.
Having succeeded in getting his
own breakfast. and very good one
at that. Boxer felt quite set up. AS the
saying is. He felt chcsty. That is to
say, he felt big, self-important, indie
pendent. For a little cub who had
cried most of the night from loncli-
ness and fear Boxer showed sur
prising change. The Eight of day.
iull stomach and the feeling that he
was able to take care of himself had
made new Bear of that little cub.
Anyway. he felt so and thought so.
I'm no. afraid CT anybody or any
thing boastcd the foolish little Bear
to himself. as he wandered along
through the Green Forest. I'm glad
lef; home. I'm glad / am out in the
Great World. | guess | know about
al! there is to know. Anyway. J.
guess | know all there is any need OF
knowing.
AS he said this Boxer stood up and
swelled himself out and looked so
funny that Prickly Porky the Porcu-
pine. who happened along just then,
just had to chuckle down inside, and
this is something that Prickly Porky
seldom does. That little rascal must
have run away from his mother. and
he thinks he is smart and knows all
there is to know. | don't believe that
even Mother Bear could tell him any
hing just now. She would be vast
| ing her breath. He needs a lesson or
two in practical experience. ] believe
! III give him one. just for his own
good
i There was something almost like a
! twinkle in Pr;ckly Porky's usually
F.; dull eyes, as he slowly waddled
/ straight toward Boxer. Boxer heard
, the rustic of Prickly Porky's tai!
, dra ggTng through the leaves and
turned to see who was coming. What
| he saw was. of course. the stupidesi
looking fellow in all the Green For
est.
! 1t was the first time Boxer had seen
! Prickly Porky. and he had no idea
. " no he was. Boxer stood up and
stared in the rudest and most impo'
lite manner. He wasn't afraid. This
! fellow was no bigger than he. and he
was too s:upid-looking and too SLOW
to De dangerous.
. Boxer was standing in Il narrow lit
. lie parfl and PrickS Porkv was com
! ing up this little path straight toward
! |; i'm. One of them would have I,
step as;d for the other. II didn't
entS Boxers head that he should be
! that one. AS PrUk!y Pork drew
Evening star., 1921-05-09
Spring Luncheons.

Tomato BnuIl!on
Olives St"ps oc B"own frea,
Club Sandwiches
Iced Choroiatn
Straw berries and Cream
Fruit Cocktail
Omelet MutnnS
AsDara gus Salad
Floating Island
Cheese and Bacon Canapes
Cold Lamb Tomato Salad
Rread and Butter Sandwiches
Strawberry Shortcake
Coffee
Jellied Lamb Broth
French Rolls
Tomato Jelly Salad with
Asparagus Tips
Radishes Celery
Rhubarb Tarts
Iced Tea
Evening star., 1921-05-09
Mutton Pie With Tomatoes

TO make a mutton pie with to-
m7toes. cover tn" bottom of a baking
dish with bread crumbs and fill wi, h
alternate layers of sliced cold roa ST
mutton and peeled aud sliced to-
r-atOes. seasoning each layer wit II
pepper. salt and bits of butter. The
last Ia"er should be of tomatoes
sprin;iled Nth bread crumbs Bake
for three -fourths of an hour and
serve INN. sGiAteiS.
Evening star., 1921-05-09
Surprise Potato Balls.

Poll some mashed potatoes into
balls and press Il hollow in the top
Of each bail With teaspoon. Season
some lean. cooked. chopped meat and
put il into thu potato bats. Place
in creased pan. with a little fat
on the top Of each ball then brown
in the o.en and scrye hot
Evening star., 1921-05-09

She has no Young, and she doesn't
intend to have any either.
Then why is she lauded" Simply
because she looks perfectly ravishing
in the spoils which the humble grub
bers of the earth provide by the
sweat of their souls and the skin off
their backs.
Which proves conclusively that the
end of honest industry to be
skinned by, or for. some lovely lady.
II YOU don't believe me. ask the
skunk
Evening star., 1921-05-09
Tested Recipes.

Vienna Chocolate-Put the milk in
a double boiler and let it become
thoroughly heated. Then add swee.
chocolate. broken in small pieces. and
stir constantly until it is melted.
Serve.
With Observation-Disclosures place of
whipped cream. put marShmalloW in
the bottom of each chocolate cup.
Then pour in the hot chocolate and
:he marshmaliow, melted. will rise to
the top. Use the cheaper marshmal-
lows. as the more expensive ones do
not melt.
Thick Hot chocolate.-MiX tea
spoon Of cornstarch with a third of a
cup of sugar and add half a cup Of
milk. SCaid three and d half cups Of
milk and slowly pour the cornS. ar" \
mixture in. stirring all the time. In
d double boiler melt two ounr 81
unsw eetened chocolate simply by
emitting the cornStarch
Chocolate M:ik Shake.-put three
or four J"nl"Snoons of chocolate sir
UP in d glass and fill it about seven
rghths tull with milk. Tnen shake
Vigorously. in shaker. if YOU have
one. Or else bv putting d larger glass
down oye: the first one. holding the
two firmly in both hands and shaking
back and forth.
Chocolate SirUp.-To make choco-
late sirup mix third of cup OF
cocoa with two cups of sugar and
slowly add IA cup of boiling water.
Str constantly un.:l the boiling point
is reacSed. reduce the heat. and boil
for five minutes. Less sugar may be
added if this proves too sweet.