davidaulloa/AmericanStories huggingface dataset:
Every evening, Wilmington daily commercial., 1921-08-02

you can gain reputation for origin
ality in eoncocting these fruit
drinks. merely by experimenting
with different combinations and
making specially of the especially
good ones. One woman with a gift
for that sort of thing even put tiny
dice of ripe watermelon In fruit
drink she made. The watermelon
added both TO flavor and appear
arce.
Remember that a sprig of mint
gives character TO n fruit punch
containing tea and orange Juice or
lemon Juice.
Remember, too. that sugar should
be thoroughly dissolved in any fruit
punch. This can often be accom-
Every evening, Wilmington daily commercial., 1921-08-02

plished by adding he sugar to an
acid fruit juice. like lemon. II can
also be accomplished by adding the
sugar 10 a little OF the water and
boiling II "A couple of minutes. In
deed some persons keep n little Jar
of thick sugar and water syrup IN
hand always for these cool bever-
ages.
a bottle OF charged water on the
Ice is another addition 70 the fruit
drink. II lightens IT and gives ii an
interesting character.
Not least, perhaps. in the consiJ-
Grafton OF tho interesting summer
beverage is the sort Of thing you
serve IL In.
There are truly charming sets OF
Every evening, Wilmington daily commercial., 1921-08-02

glass for this purpose. Some OF IL
is iridescent and some Of IL in
tinted. Some OF IL is frosted and
some OF IL is engraved with nns
tracery that actually adds TO tie
deliciousness OF the drink.
And the coiored glass spoons that
are used In these tall glasses are
another charming feature. albeit a
detail.
One little detail adopted from a
smart tearoom is this. ON your
warm weather beverage tray ar
range a sweetmeat dish containing
candied cherries. slices OF orange
and lemon. and chunks OF pineapple
that may be added TO each glass At
will.
Every evening, Wilmington daily commercial., 1921-08-02

boiling the lemon skin add some CT
the Juice in its raw condition.
Remember that both orange juice
and lemon juice deteriorate rather
quickly. and so they should not be
prepared more than n few hours In
advance OF using. Prepare them in
the morning for the afternoon and
evening. but don't let any rema n
until the next day, as there will be
a distinct loss in flavor. and possible
fermentation.
All the summer fruit juices add
flavor to the summer beverage.
Strained raspberry and blackberry
Juice. diced peaches. cooked plum
juice. cur1ant Juice. and cooked
pear Juice are all good additions to
your punches and fruitades.
un., lei 70 90 ~ yho Sro,.h1o
Every evening, Wilmington daily commercial., 1921-08-02
Soft Shell Crab. in Creole styI

Soft Shell Grabs in Creole Style.
The Creole delights in chowders
OF all sorts, and none is more deli
cate than this one made OF soft shell
crabs. To make rather more than a
quart of the chowder, put half an
ounce of butter in a saucepan, and
when 1t begins TO color add a
chopped onion. an ounce OF raw
ham, cut I'm dice. half a sweet pep
per, freed of all seeds, and shredded
with little salt and pepper. Stir
all together until the vegetables are
brown. Then add a quart of con-
somme. a tablespoon of raw rice,
six ochres and one tomato sliced.
Let all cook slowly for half an hour
then add the meat of three large
soft shell crabs which have been
carefully washed. prepared and
minced. Cook five minutes longer
and serve very hot.
Broled Soft Shell Crabs.
No method of cooking the crabs IS
more delicate. Choose large. fine
crabs. dip in melted butter and sea-
son lightly with salt and pepper.
Arrange on a gridtron and broil un-
til they take a delicate brown color.
turning from side 10 side every few
minutes. Arrange on rounds of
toast. and pour over them hot
melted butter favored with a little
lemon juice and chopped parsley.
Fried Crabs, Maryland Style,
To be at their best. fried crabs
must be simply cooked. Any thick
coating of butter or -four serves
only to spoil the delicate flavor.
The East Shore Marylander. whol
knows crabs at their finest. chooses
large ones that are absolutely soft,
a condition which lasts only a few
hours. Then he dries them care
fully. seasons lightly with salt and
pepper. fries in liquefied butter to a
rich brown, and serves them on
hot platter garnished with parsley
and quarters OF lemon.
Lobster croquettes.
Melt two tablespoons OF butter in
saucepan and 10 II add a minced
onion. Brown. and add two table
spoons OF -four. Stir and slowly
add cup and half of rich milk
When the sauce is smooth and thick
add dozen mushrooms. canned, !.
chopped fine, and the minced meat
from a three pound boiled lobster.
Season with salt and paprilsa snd
nutmeg. Add the beaten yolks Of
two eggs. stir ever the fire for
ssw minutes. remove. cool and form
into croquettes. either round or cone
shaped or long. Roll IN fine cracker
dust. dip in beaten egg. roll again
In crumbs. and FRI, ia deco fat
Every evening, Wilmington daily commercial., 1921-08-02

dip into sifted cracke2. crumbs. then
into a beaten egg and finally in the
cracker crumbs again. Fry in hot
fat until a golden brown.
FIanky Puffs with Lemon Sauce.
Add to one cup OF boiling water
one tablespoon OF butter and when
the latter Is melted mix in one cup
OF -four. Beat these ingredients
with a fork until perfectly smooth
and free from the sides OF the
saucepan. Take from the fire and
drop in three eggs, one at a time.
whipping the mixture rapidly each
time an egg is put in. Stand until
cold and fry in. very hot fat a
spoon at a time. allowing about
fifteen minutes for each pun.
Sprinkle with powdered sugar and
serve hot with a sauce made as
follows: Strain the Juice of one and
u half lemons and add to IT one
cup OF powdered sugar and half
cup OF boiling water.
Every evening, Wilmington daily commercial., 1921-08-02
Jeilied Chicken.

YELLED chicken is a deiicacy to
be appreciated on a warm sum-
mer day. To make IL, boil a
fowl until the meat will slip easily
from the bones and the liquid in
which il is boiled is reduced to
about a pint. Then remove skin
and bones and keep the meat in
good sized pieces. Put them in a
wetted mould. Remove all the fat
from the liquid. strain it. season it
with pepper and salt. add half an
ounce Of dissolved gelatine and pour
over the chicken. II the chicken is
for an invalid the seasoning men
tionea will be sufficient. Otherwise
the addition of a few sprigs of
parsley and = slice OF onion to the
bo1ang chicken will be an improve
ment
Fresh Salmon la Tartsre.
Narinate the salmon in olive oil.
poured into a plate with pepper,
salt and a little chopped parsley.
Keep the fish in the oil for an hour
or so, turning it many times. Then
bEoA II over q cieaT Iies COOKING IL
slowly, until both sides are light
brown. Serve with sauce tartarc.
made by adding gradually a table
spoon each Of capers. olives, parsley
and green cucumber pickle. chopped
fine and drained in a piece of
70 a cup OF mayonnaise-
Ham in Aspic.
Put a little aspic in the bottom
Every evening, Wilmington daily commercial., 1921-08-02
What to Make of Fabrics In
the Shops This Mid Summer

"HIS is without doubt the time
of year for the home dress
maker TO buy materials for
frocks to finish the summer with.
For the loyeliest fabrics are on sale
moreover at uncrowded counters.
II you shop early in the morning
before the salespeople are tired,
you Will have a particularly pleas
ant time of it and you will be sure
not TO make those mistakes that
come from shopping in a crowd,
without sufficient time or leisure to
choose properly.
There are excellent fabrics for
sport skirts made of both all-silk
and cotton and silk weaves that
may be made up running round and
round as well as UP and down. AS
these fabrics are sometimes forty
inches wide. and therefore give
more material in two lengths than
is needed for a skirt, you can effect
an economy by buying a yard and a
half or a yard and three quarters
and making the skirt up round
about. Thus one selvage comes at
the belt and the other is turned
under at the hem.
Striped fabrics. in self tone-aad
it is particularly white fabrics that
are under discussion, for they are
decidedly most favored at present
is made UP with the stripes running
round and round as wen as up and
down.
From the forty inches there is
enough, IL you are not too tan, TO
cut Off a strip along one seivage for
placked facings and belt. Indeed,
yard and a half or a yard and
three quarters in length. this strip
may be made into a very good
looking sash belt.
The price for these interesting
materials is variable, of course.
You can occasionally pick UP some
thing really very attractive ~1r a
couple of dollars yard. and then
your skirt costs under two dollars.
The oyerblouse of cotton crepe or
other cotton material Is still In good
style. one interesting way TO make
these blouses Is TO put applied
flowers or fruits cut from colored
crepe of different colors on a back
ground OF white. blue or tan. Gray,
too, may be made the background
color. II gray Is becoming. There
Every evening, Wilmington daily commercial., 1921-08-02
A Man and
His Smoke
Then, Are Places Where he May
and Where He May Not.

XvYE have travelled far In social
w usaxes since the day when a
w Pope accommodated per-
eons who smoked and a Turkish
Sultan ordered his tobacco using
subjects to be stransled. or from
the time when in Russia for sec
ond ofrense insthe use OF tobacco one
vas torn to pieces by the knout ana
the time when King James /. OF
England. compared tho black reek-
ing fumes thereof to the horrible
9tygtan smoke of the pit that Is
bottomless.'
Whether in changing our attitude
toward tobacco we have progressed
OF retrogressed may be an open
question, but the fact remains that.
whereas some three hundred years
ago a man who smoked was consid-
cred boorish IL not actually GRIM
inaI. nowadays smoking has very
distinct plase in our social order OF
things. The hostess. who. when
irving a large party. does not take
into consideration the fact that
most men do not like to spend an
evening without smoking. is con-
sidered either narrow or fnconsio-
erate In the most fashionable ana
exclusive Of hotels smoking In the
public diuing-room is a matter OF
course and the man or woman who
Is offended or sickened by the
smoke of the popular weed is in q
very pitiable plight.
is IL Offensive.
Still. because smoking Is offensive
70 some delicate nostrils. there are
come rules regarding the practice
that arc observed by well-brcd men,
The weIl-bred man never at
ternptn to smoke In any place
where there is a regulation against
II as in certain rooms of club
house or on the front seats OF an
open car. nor does he mouth an un-
lighted cigar in the day coaches OF
q train or any other place where
actual smoking would be out OF
order
man should not usually smoke
In his own house without asking
the permission of all present AT a
large party this would De out of the
question. Then when IL is known
that any one present objects to
smoking the men refrain from the
practice or smoke in a room sp<-
eially reserved for that purpose.
Even IN public dining-rooms
where smoking is general man
does not light his cigar or cigarette
unti. he has asked permission of the
women present at his tsJie.
When re Should Not.
A nan should never smoke when
walking with a woman even though
she may have no objection to 1t.
A man always takes care that his
tobacco smoke does not blow in an
others face. changing his seat when
necessary in order to prevent this.
Even those who like the aroma Ct
rood tobacco sho.l5 be granted this
courtesy.
A man differentiates between pipe
smoking and cigarette or cigar
smoking. In many ho5ols and clubs
where cigrf-s and cigarettes are
sroked, pipe smoking is prohibited,
and the man OF the world never
Argaes this point no matter how
par LII ne may DO q AG~ thSSA
schaum or briar.
A host offers Smokes" 20 MS men
quests. At dinner cigars or cigar
st..s are usuaEy PASSED AFTER des-
sert with the small cups OF coffee.
When the custom is for the women
TO retire to the drawing-room aftcr
dessert the men remain for a while
over their cigars in the dining room
and do not continue smoking when
they reioin the ladies unless asked
by their hostess to do so.
Every evening, Wilmington daily commercial., 1921-08-02

" a mould and In this put some
thin Quartered slices of hard boiled
eggs. some capers and some bits Of
pun pic1ted beet. Arrange these
Eccorstit Is -1ecsIy. Allow the jelly
to han den and then put some OF the
garnish on the sides of the mould
in the same way. Now fill the
mould alternately with slices OF
thin boiled ham and liquid ssplc
and let II harden. Turn from the
mould and serve IN slices. with a
mayonnaise salad.
Sweetbreads in Aspic.
Braise the sweetbreads and cut
them in two lengthwise. Have
ready some moulds of the size to
hold them and in the bottom of each
mould put diced cooked carrots and
green peas. Cover with jelly and
let II harden. Then lay the sweet
breads on this jelly and cover them
with liquid aspfc. Allow 1t TO
harden and turn from the moulds.
MouIds of Lamb with Tomato Sauce
Two cups of finely chopped lamb,
half a cup of dried bread crumbs,
ley and onion Juice. two tablespoons
of matted butter, cup and a half
of stock and the thoroughly beaten
yolks OF two eggs, mixed all to-
gether and seasoned with salt and
pepper. Put the mixture into little
ramekins which have been buttered
end bake in pan OF hot water for
half an hour. Turn from the raTne-
kins and serve with tomato sauce.
Sweetbreads and Mushrooms.
Make a white sauce, add the
sv5eetbreads cut In little pieces and
Drowned In butter. and an equal
quantity of mushrooms. DO not
cook more than eight or ten min
utes. as long cooking toughens tho
mushrooms. Serve with toast
points.
Oranged Sweesbresds.
Cook one teaspoon OF scraped
orion in one. tablespoon OF butter,
then add one tablespoon of -four
Cook until smooth; add one cup Of
stock, one orange, juice and pulp:
cne teaspoon Of lemon juice and
sGeck of cayenne Add the sweet
breads cut in inch pieces and one
saItspoon of salt. Cook for ten or
fifteen minutes until the pink has
disappeared from the sweetbreads.
Creamed 6usetbrssds.
Make a white sauce. ado Ex<<s-
breads cut in small pieces. two we'll
beaten yolks of eggs, one tablespoon
of lemon juice. and cook for FIVE
or ten minutes.
Every evening, Wilmington daily commercial., 1921-08-02
Desserts for Cold
Summer Days
Vanilla SouHe.

Scald one cup of milk seasoned
with one-quarter teaspoon of salt in
q double boiler ard mix in two
tablespoons of -four and two table
spoons of butter creamed together-
Cook while stirring I.o- ten minutes
TO form a snoe IN paste. Beat to-
gether thoroughly the yolks OF FOUR
eggs and three tablespoons OF sugar
and pour owe. che mixture IN the
double boiler. SIR this al together.
flavor with one teaspoon OF orange
extract and set away 10 cool To
prevent crust from forming rub a
little butter over the top About a
half hour before time to serve IL,
fold in the stifhy beaten whites of
the four eggs and bake in a pudding
dish for thirty minutes. Serve with
chocolate sauce.
Chocolate Sauce.
Boil together five minutes in a
saucepan half cup Of sugar and
half cup of water. This Will make
a thin syrup and should be allowed
to cool before stirring in four
ounces Of melted chocolate. Add
one-half teaspoon OF vanilla extract
and stand in a pan of hot water.
When ready TO serve put in one
half cup of cream or milk.
Creamy Croquettes.
Bring to the boiling point in a
double boiler two cups of milk sea
soned with one-haH teaspoon Of
salt and a pinch ef cinnamon. Now
add one-haIf cup OF sugar and
thicken with two and one-qua-ter
tablespoons of cornstarch that has
been previously moistened in cold
milk. Remove from the fire and pour
over the whipped yolks Of three
eggs. Stand over the fire again a
few minutes to set the eggs and add
one half teaspoon OF butter and
one half teaspoon OF vanilla. Strain
into a biscuit tin and allow IL TO
become thoroughly cold and firm.
When ready 10 use cut into cubes
q little over two inches square. and
Every evening, Wilmington daily commercial., 1921-08-02

S@@NGAAAA gE ASCAs
Sew the little cut-outs on with
black embroidery cotton OF the mer-
cerized sort that gives a good,
glossy black even after il is washed.
Those slip-over froclzs OF silk OF
linen. serge or cotton that are worn
with a blouse beneath them 70 sup
ply the sleeves which they lack are
tremendously popular, but they are
still smart enough TO pass muster.
They are the easiest sort OF thing
to make. and any home needle
woman could accomplish one salts
factorily. The edges are sometimes
simply turned under and machine
hemmed. Some times they are I'M
ished with a cording. sometimes
with a piping. sometimes with a
binding. Sometimes a white one,
for instance. Of linen, Will be bound
with red silk braid. Such a com
bination could hardly be put safely
through the laundry. but the color
contrast is good. and that is all
some designers think OF. naturally.
For the home sewer. however. il is
well to think Of the practical side
Of life. and washable colors are 3n
the practical side.
Dark muslins dotted with white
are particularly suggestive OF fresh
ness and coolness. and they are
most satisfactory things to make
oneself. Try making one with
scalloped skirt bound with a mar
row white bias fold. with scalloped
sleeves bound in the same way and
with neckline finished Just with a
little white muslin collar.
organdie. of course. are continu-
ing TO hold their own. The simpler
they are. If the non professional
handles them. the better they look.
So select a simple pattern to follow.
and depend on the charm of color
and sheen of finish for your effect.
1t will be good
Then there are the crepes-can- |
ton and georgette and whatever
else they may be dubbed. They, too.
are charming IN color. But they |
are more difficult for the amateur !
20 handle satisfactorily. However.
Il you are skillful. you can set good +
results with them. and especially in 1
biouses OF the type designated cos
tune hlouse@ In tho shops.
Every evening, Wilmington daily commercial., 1921-08-02
For the Main Course on a Hot Day

Sorae Standby Di,hes Tna. Are
Substantial But Tempting Even
in Warm Weather.
Every evening, Wilmington daily commercial., 1921-08-02

is always the chance that gray is
not becoming. and unless it is il
shouldn't be used.
Every evening, Wilmington daily commercial., 1921-08-02

The price for these interesting
materials is variable, of course.
You can occasionally pick up some
thing really very attractive ~or a
couple of dollars a yard. and then
your skirt costs under two dollars.
Every evening, Wilmington daily commercial., 1921-08-02
Oransed Sweesbreads.
creamed susesbrssds.

Make a white sauce. ado Ex@Ss-
breads cut in small pieces. two we'll
Of lemon juice. and cook for five
or ten minutes.
Every evening, Wilmington daily commercial., 1921-08-02

II you wish to go to the trouble
Every evening, Wilmington daily commercial., 1921-08-02

Sew the little cut-outs on with
black embroidery cotton OF the mer-
cerized sort that gives a good,
glossy black even after il is washed.
The Republican. [volume] (Oakland, Md.) 1877-current, 1921-03-31
G.. c. ii. S. NOTES
Entertainments of Various Kinds, all
of them Educational, Being Prepared

Entertainments of Various Kinds, all
of them Educational, Being Prepared
Great interest is being manifested
in the debating contests to be held in
the High School auditorium on Friday
evening, April 1st. The Oakland team
will take the affirmative side in the
debate on the assigned question;
"Shall some form of Compulsory Mill
tary Training be adopted by the IN
tied States?" Virginia DuVall, No
rene DeBerry and Richard Sanner
have been selected to represent the
school in this contest, the negative
side being argued by team from the
Kitzmiller High School.
The program will be supplemented
by music, both vocal and instrumental,
by other pupils of the High School. The
debaters are being trained by Miss AL
ice Wyman, teacher of English in the
first and third year classes. The mus
ical program is being arranged by
Mrs. Cecile Johnson, teacher of
French. The judges selected for the
debate to be held here are Mrs. E. z.
Tower, Miss Laura Henshaw and Mr..
J. A. fowler. Mr. R. E. Sliger, former
president of the board of education,
will act as chairman. There will be no
charge for admission and everyone is
cordially invited to attend
On the same evening the negative
representing the Garrett County High
School, and composed of Minnie Holt
schneider, Scott Shirer and Harold
Harvey, will go to Grantsville to take
part in the debate there, in which the
affirmative side will be argued by the
Grantsville team. Miss Margaret S.
Urich, teacher of second and fourth
year English, will accompany the de-
baters to Grantsville.
Mr.. Eugene Bowers, the Cumber-
land manager of the Chesapeake and
Potomac Telephone Company,will give
a lecture on the Romance of the Tel
ephone" in the High School auditori-
UNI on Friday evening, April s, at 8
o'clock. This lecture will be illustrated
by large number of stereopticon
views and will prove interesting to all
who care to learn some of the wonder
full history and development of the
telephone.
A cordial invitation is extended to
everybody to be present at this lee
ture, which will be entirely free of
charge.
A dramatic and musical entertain
ment, given by pupils of the Garrett
County High School, will be held the
latter part of April. A decidedly
| lively and sparkling comedy called
"Our Boys" will be presented on that
occasion and good musical program
The Republican. [volume] (Oakland, Md.) 1877-current, 1921-03-31
School of Citizenship.

The School of Citizenship to be or
ganizezd in this county, will hold its
first meeting in the Public Library
rooms on Saturday, April Ind, at 8
o'clock p. m. Miss Lavinia Engle, the
state organizer, will be at Cumberland
organizing the school for Allegany
county this week and will come from
Cumberland to Oakland.
"This," writes the contributor who
sends this for publication, sis splen-
did opportunity of which every woman
should avail herself"
The Republican. [volume] (Oakland, Md.) 1877-current, 1921-03-31
Administrators Sale
Personal Property

Under and by virtue of an order of
the Orphans Court for Garrett coun.
ty, the undersigned administrator of
the estate of Joseph Bowser, late of
Garrett county, deceased, hereby gives
notice that on
FRIDAY, APRIL 18th, 1921,
at the hour of twelve o'clock noon, he
will offer and sell at public auction at
the John Harmon farm, three miles
west of Bittinger, all of the following
personal property:
One bay Mare 10 years old; l bav
Horse 4 years old; 6 head Durham
Milk Cows, l fat Cow, II head 2-year
old Cattle, 7 head Yearling Cattle, 16
head Sheep with Lambs, 3 Pigs. 4
Turkeys, so Chickens, 1916 Model
Ford Touring Car, 1 Road Wagon al.
most new, l Deering Binder, 1 Hoosiec
Grain Drill, l Blackhawk Manure
Spreader, Oliver Sulky Pillow, 1 Oil
yer Riding Corn Cultivator, 1 McCor-
mick Moving Machine, l Hay Rake, |
Steel Land Roller, Spring Wagon, l
Buggy, Sleds, Hay Carriers with
Forks and Ropes complete; 1 Spring
Tooth Harrow, 3 sets Work Harness,
1 Saddle and many other articles too
numerous to mention.
TERMS OF SALE-Sums of $40
and under cash on day of sale; sums
above $40 credit of six months, with
out interest, will be given, purchaser
to execute notes with approved secur.
ity. SAMUEL H. BOWSER,
Administrator.
The Republican. [volume] (Oakland, Md.) 1877-current, 1921-03-31
PUBLIC AUCTION
Of
Personal Property

The undersigned will offer at public
auction at his farm on the state road,
eight miles north of Oakland, on
TUESDAY, APRIL 5, 1921,
beginning at one o'clock sharp, all of
the following personal property:
Eleven head of Cows, some with
calves by their sides and some to be
fresh; 4 head two year old Cattle e
Steers and 1 Heifer); 5 Yearling Cat
tie "A Steers and 1 Heifer); l roam
two year old Durham Bull, 1 Cream
Separator, Churn, Stoves, Bedsteads,
Chairs, Mattresses and many other ar
ticles too numerous to mention.
TERMS OF SALE-Sums of $500
and under cash on day of sale; above
$500 credit of four months, with in
terest and approved security, will be
given. JOHN o. THAYER.