davidaulloa/AmericanStories huggingface dataset:
New Britain herald., 1921-04-14

bnttcd for Douglas In fifth. 6atted for Barnes in tenth. rors--Kiug. Kelly. Rapp. Wright BruEgy. Bctts.
 Nj ork 0 O. Q { O Q 0 3-1O ...0 0 0i tO2 0 Q o r. & base hits. Rapp. Burns, Rawl- Parkinson. Wrightstonc, Mcu- fome run. Kelly: stolen bases. h. stengei: sacrifice hits. Frisch. Ralpp. King, Parkinson: double
 Bancroft. Frisch and Kelly: roft and Kelly; Ring. Rawlings
 Miller: Rawlings and J. Miller. n bases. New York 9. Philndel- ii: bases on balls. off Douglas I, Ea 2. Ring 2. Betts 2: hits. off as & in innings, Barnes ' in !. Ey ! in 2. Ring 9 in 6 ga. Betts f-5; hit by. pitcher. by Betts (E. 1: struck out. by Douglas 2. s i, Ring 1. Betts i; wild pitch, winning pitcher. Tooney; Los ltcher. Betts; umpire. McCor-
 time of game. two hours and minutes.
New Britain herald., 1921-04-14
COLLEGE BASEBALL.

Holy Cross l4, Trinity O. Lafayette 10. Williams (. Pennsyivania '. Cornell G. Army ft. Union 2. .....
New Britain herald., 1921-04-14
Pittsburgh (N.)

Two-base hits. Bohne. Bigbee 2. Maranvilie: three-base hits. Lugqe. Grimm. Bohne. Fonseca: sacrifice hit. Schmidt: double plays. Maranville, Tierney and Grimm; left on bases. Cincinnati g.. Pittsburgh 10; bases on balls. off Luque 2. Adams |: hits, off Adams g in s-3 innings, Hamil- ton in f-3. Luque 12 in g: struck out. by Luque 3. Adams |; balk, Luque; losing pitcher. Adams: um- pires, Rigler and Moran: time. 1881.
New Britain herald., 1921-04-14

GREENvILLE GETS HUNT 0resaville. s. C.. April lls-
New Britain herald., 1921-04-14
Champs Win Opener.

|ton. April it.-wilbert Robin National League champions from l |lyn helped the Braves to open sajor league baseball season in ub yesterday afternoon, and stnrted out as title holders
 After being held next to help |s Joe Oeschger for seven in-
 tho Robins came 10 life In the
 and scored throe runs ion four
 Tn tho ninth they added two ith m error by Cruise and col-
 two more runs, Just enough to | he game by the score of to {. l scOrts
New Britain herald., 1921-04-14

a Batted for Perry in eighth inning New York .......... 02000036x-11 Philadelphia ....... 0OOO0010O- 1
 Two-base hits. Pipp. Ruth (2), Bodte. Peckinpahgh: -Three-base hits, Dugan. Bodie; Home run, Ward; Sacrefice hits, Pipp. Fewster; Left on bases, New York s, Philadelphia 3: Bases on balls. off Perry 1, Mays 1; Hits off Perry, 2 in innings, Nasty in l; Hit by pitcher. by Hasty (Meu- seD. Struck out, by Perry 6, Mays 2: Losing pitcher, Perry. Umpires Dineen, Nallin and Wilson. Time of game, 1880.
New Britain herald., 1921-04-14

CENTRAL CHURCH FELLOWsHIP CLUB
 sRearcafsp
Evening star., 1921-04-05

Parsnips are the earliest available
spring vegetable and consequently
are desirable more for that fact than
for their own palatability. They are,
however. also valuable as food, for
their sugar, potash and phosphoric
acid. They contain, moreover, from
| 3 to per cent of starch, in grains
tbout one twentieth the size of the
potato starch grain, and have seven
times Is much fat as potatoes.
only young parsnipS. in which the
tough woody fiber has not formed.
should be used for human food. To
prepare them. wash and scrape, and
cook forty-five minutes in salted
boiling water. Pour off the water.
plunge the parsnips into cold water
and clip off the loosened skins. Wash.
season with butter, salt and pepper
tnd serve hot.
Parsnips are also very good served
! with drawn butter sauce; prepare
them as above but shape the mashed
parsnips into small croquettes tnd
i pour the sauce over them. For the
sauce. melt two tablespoonfuls OF
butter. mix into it three tablespoon
| fuls of flour with which half a tea
spoonful of salt and a quarter of Il
! teaspoonful of pepper have been
mixed. and pour on cupful and a
| half of hot water. stirring constant
iy;; Boil five minutes and add a
| tablespoonful of butter in small
| pieces.
For luncheon. two or three hard.
boiled eggs cut into one-fourth incl
slices, may be put over the parsnips
and the butter sauce. to make very
jnourishing and appetizing dish.
Copyright, 1921
Evening star., 1921-04-05
Cocoa Cookery.


Cocoa. enriches any. dish of which it
is an ingredient. For cocoa contains
about 'one-fifth protein (protein builds
the tissues); about one-fourth fat (fat
furnishes the body with fuel and
warmth), and about SO per cent of
carbohydrates (sugars and starches-
which also furnish the body with heat
and energy). Cocoa also contains
some of the minerals needed to build
bone and blood.
1t will be seen, then. that cocoa is a
very nourishing food which the house
keeper cannot afford to shun. The
following recipes will BE, fund de-
.licious: r.
Two-egg Cocoa Layer Cake-Cream
together cup sugar and " cup but
ter, add 2 well beaten egg yolks and
" cup sweet milk. Mix well, then
add X cups flour sifted with 2 tea
spoonfuls baking powder, a pinch of
salt, 3 tablespoonfu1s cocoa and "
steaspoonful ground cinnamon. Fold
in the egg whites stiff1y beaten and
add II teaspoonful vanilla. Bake in
two layers for about thirty minutes
in a hot oven. Put between the lay
ers and on top.
Cocoa Icing That Hardens Quickly.
Mix heaping teaspoonfuls OF cocoa
with cup of confectioners' sugar;
now mix together 2 tablespoonful
lukewarm water, tablespoonful
melted butter and 1 teaspoonful va
nilla, and add this liquid to the cocoa
and sugar. stirring until smooth.
Sp-cad on the warm cake.
Cocoa Cornstarch PUdding.-Mix y
cup cocoa with tablespoonfuls sugar,
Q level ia ablespoonfuls cornstarch. and
X cup milk. Set this aside and put
on the range, in saucepan 3 cups of
sweet milk: when the milk is hot. add
the first mixture to il. stirring con-
Evening star., 1921-04-05

| covered her figure from neck to hem
of frock. The garment was of blue
cloth made in three tiers mounted
on a foundation of directoire silk
striped blue. red and white. Flashes
of this silk came from beneath the
edges of the blue cloth revers. The
fastening was at the neck.
This is one of a half hundred capes
Even evening gowns are not free
from them. The princess frock oi
colored paillettes, which is the sensa-
tional evening frock of the season.
softens its well defined curves with a
cape of sea green or sea blue silk net.
A white frock for summer which
has triangles of black taffeta and a
black taffeta border carries knee
length cape of black taffeta mounted
on the white material.
The universal dead black crepe de
chine frock carries black and white
cape of chenille balls mounted on
black net. giving one backward
glimpse to the days when chenille
portiereS dropped between the parlor
and dining room.
In sober costumery the cape is OF
satin. of taffeta. of crepe de chine and
of thin cloth. 1t is soft and sinuous.
1t does not pretend to stand out from
the figure The embroidered Spanish
shawl is the garment that most capes
aspire to follow and this shawl with
self -colored embroidery and deep
fringe is used as the foundation for
an evening wrap by women of fashion.
The victorian dolman is again copied
and the deep fichu of second empire
days along with the short jacket of
that period bobs IN in the fashions
and will soon gain admittance into the
best and most popular costumery.
The woman who has any kind of
cape in her wardrobe is lucky. She
can use six of them if that number
i- Lob Ia inn M r
tant than frock. 1t might be said
that France has standardized the
street chemise frock as the begin
ming of all costumes and over that
she has placed whatever accessories
are needed. The cape is the most i'm
gown. When one considers that three
or four hundred dollars is paid for
separate capes in Paris it gives one
an idea of the costly importance OF
fhis. garment.
The length of these capes is not
limited. The short ones are very
smart. because they are new. The
long ones, like this one made by Mad
eleine ct Madeleine are fashionable
| They can be wrapped about the figure
or they may hang straight from
shoulder to hem of skirt. They car
be in the form of an army cape OF
F; they may copy the pointed formation
! of a Spanish shawl. They may ripple
out fromthe shoulder to the hips ant
| be fastened across the, chest with al
| ornamental chain of jet or cut crys
! tai. They can be used as a means o
reducing ones gowns to the least pos
sible number. They are lined and un
lined. They are colorfu1 and demure
Dark blue cloth and black crepe d
chine supply the sober note an
broadcloth and Spanish cut Tout wor
and Chinese brocade with gold en-
broidery supply the luxurious. de
mand.
There are collars to all capes an
they are usually large. The direo
toire has influenced the neck line. An
even on strictly tailored suits ther
are immense revers, straight stand
: ing collars open in front and ruffle
fronts of white material with hig
muffled collars that enwrap the chin.
Evening star., 1921-04-05
E{&&sts7{ e}d&BaAB4if 4
@/E Loura, A. Krkman tfF"
Loura. A. Kirklman

stantly; then add the yolks of eggs
which have been beaten with 4 more
tablespoonful of sugar. Stir for a
few minutes more, until thick, then
pour into a pudding dish, stir in
teaspoonful vanilla and let cool slight
ly. Then stir into it the whites of
the two eggs whipped stiff with l
tablespoonful of sugar. Serve cold.
Cocoa Meringue Pie-Mix " cup
cocoa with u cup cornstarch, " cup
sugar, egg yolks and l pint of milk.
Cook this mixture in the top of a
double boiler until thick. stirring fire.
Quently. Flavor with l teaspoonful
vanilla and pour II into a baked lower
crust. Make a meringue for the top
with the egg whites.
Half-egg Cocoa Loaf Cake.-Cream
together Tablespoonful butter and l
cup sugar. add l beaten egg-yolk. 4
tablespoonfuls of cocoa dissolved in
before adding it to cake) and 1 tea
spoonful soda dissolved in " cup
lukewarm water-also cooled before
being added to. cake. Next add cups
of -four sifted with / teaspoon baking
powder, then / teaspoon vanilla, and
Bake forty-fve minutes in a moder-
ate oven. Either frost with chocolate
icing. or serve. asa p'idding, sliced
and covered with a sauce.
Cocoa Ice Cream for the Children
Mix together z cup cocoa, / cup
sugar, pinch Of salt and table,
spoonful corns'arch. Add / pint
scalded milk and cook over hot water
for twenty minutes Then take from
the range, cool slightly. add we'll
beaten eggs, ! pint of cream, / tea
spoonful vanilla and 1 cup of rasp-
berry or strawberry juice fjuice from
canned berries will door the juice
may be obtained by adding a little
water to raspberry jam or strawberry
jam and straininS off a cup of this).
Freeze and serve.
Evening star., 1921-04-05

I've just been reading the latest
short story sensation and I'm going
right out and gargle my mind.
feel as if I'd been eating an apple
and had bitten into a worm. More
over, that's the way / feel whenever
l. read one of the big" stories of
to-day. [ know it's no way to feel
I should marvel over the amazing
psychology. smack my lips at each
putrid phrase and look with ~scorn
at mere romances of love and
broncho busting. i know all this
but I'm not a-goin' to. / don't like
to bite into worms and nothing on
earth shall make me say / do.
Where does this stuff get US. any
way? FL grant that some apples
have worms in 'en-but why pick
EN- when there's whole orchard
full of sweet. crisp pippins? I'll ad-
nit there are monsters and muck in
life. But there are also miracles and
marvels. And isn't it more note
worthy to study the psychology of
miracles. which lead to beauty, than
the psychology of muck, which leads
to garbage piles?
Why write about the bleedings Of
the human spirit when you might
write about it's winged adventures
its kindly comedies. its uplifting
tragedies? Have the writers of these
quicklime sights never met up with
wide, clean spaces in men and lands?
Evening star., 1921-04-05
Things You'll Like to
Make.

An organdy frock needs no other
trimming than these decorative en-
broidered ribbon flowers. They are
particularly pretty on a scalloped
bertha. as shown above. Embroider
the collar before attaching it to the
frock. Then line it with organdy of
a different color. Pink and lavender
make charming combination. Have
the lining of lavender, the outer frock
OF pink. Thread heavy carpet
needle with mulberry silk baby rib
bon. start from the under side of
the collar. Run the needle through
the center of a scallop; make a loop
as long as you want Che petal Of the
"ower to be; take a small stitch at
he top Of the petal; run the needle
down through the center, thus COM
pleting the first petal. Continue the
same way until the ribbon flower has
five petals. on heavier materials vel
vet ribbon flowers. look exceedingly
smart. FLORA
(Copyright 1921
Evening star., 1921-04-05
Warm-weather Furnishing.

The. old idea when warm weather
approached was to drape mosquito
netting over the chandeliers. mir
rors and gold frames. to cover the
upholstered furniture with dismal
tan or gray covers. to remove as
many ornaments as possible and
either to have rugs or carpets re-
moved entirely or to have the carpet
covered over entirely with linen
floor cover. Or possibly you-did not
cover the rugs or carpets. THEN the
| idea was to keep the shades drawn
as much as possible during the sunny
, part of the day so as not TO let the
warm summer sun fade the carpet.
! and of course. the idea was to keep
windows closed to keep out the dust
and grit.
That is " ha. women used to mean
| when they talked about putting their
houses into warm-weather condition
! But it is quite a different propo-
| most important step of all. makes
| unnecessary those CHASTITY shrouds
| of netting Furniture covers are
now made in gay-fowered ,chintz or
| with striking stripes that are no
more expensive than the old-time
drape covers. And sometimes they
make the furniture far more at
tractive than in its original cover
| True we take down window dra-
perry. but we do not leave the win
| dows bare. Easily washed s'curtains
take the place of those that have
! 10 be dried on frames or sent to
! the dry cleaners 4 very attractive
| effect can,be gained from mex
! pensiSe checked gingham made with
side pieces and valance. at the
TOP. These may be made with good
hem at the bottom to allow for pos
sible shfinkage: If they are stitched
on a sing le- thread machine, it is a
simple matter TO lengthen them when
I needed, or they may. be simply run
/ AT the bottom with white thread
or with long running. stitch in
| wool
Evening star., 1921-04-05
@AX @AX1]Iy11A 4 :. y1A!@9y11!EN @9y1!N1S IS

cept by the electric needle. Even
then some hairs come back and the
treatment has to be repeated. This
is the method l recommend for peo-
pie who can take these treatments
For those who can't. the best thing
is to pull out the hairs with tweezers.
Depilitories are very useful for
keeping the armpits clear or for TAX
ing hair from the legs when thin silk
stockings are worn. Their action is
to remove the hair to the surface OF
the skin. When the powder begins
to act on the skin itself the result is
not dead hairs, but an irritated pain
full skin. In any case, hair removed
by depilitories will come back. and
then more powder must be used. In
the case of the legs and the armpits.
this does not matter When it's
question of hair on the face or even
on the arms it becomes more i'm
portant.
There are all sorts of good depili-
tory powders. Any one recommended
by a good store can be trusted
Evening star., 1921-04-05
Points for the Laundress.

The more pains that are taken in
drying the clothes the less pains will
have to be taken in ironing them.
II they are hung straight and folded
and stretched carefully when taking
them from the line much time can be
saved when time comes to iron.
Clothes placed in the clothes basket
any old way become wrinkled and
take much longer to iron than those
folded with some care
Starched clothes should be dried and
dampened for ironing at once. They
should not be allowed to remain dry
long before damping and rolling up.
White cotton or linen clothes be-
come whittier when dried in strong
sunlight. Woolens become yellow
when exposed to direct sunlight.
Much time is saved in washing II
clothes are soaked. Cold or barely
warm water should be used for
this. The soaking opens the fiber OF
soil quickly:
White, cotton or linen clothes may
be soaked to advantage all day OF
overnight. 1t is a mistake to
think that woolens cannot be soaked
at all. Soak them in a weak solu-
water for half an hour. This will
not injure the wooden and will make
1t easier to wash.
All clothes should be turned inside
out in washing. A good idea is to
wash the outside first. then turn the
clothes. wash on the inside. and leave
turned this way for drying. If you
use q washing machine. a good plar
is to soap the clothes right side out
and then. turn them as they are pu,
into the washing machine.
All soap chips or soap powders
should be thoroughly dissolved ir
boiling water before being used ir
the laundry Sometimes washine
prepa rations that are harmless il uset
in this way eat the clothes if allowed
to rest in undissolved bits on the ma
teriaI.
Evening star., 1921-04-05
Superhuous Hair.

My morning mail bag always con-
tains a great number of letters from
readers who want to know whether
there isn't some way Of removing OBJ
noxious hairs without going to an
electric needle specialist. Unfortu-
nately not every one can reach a
good electric needle practitioner.
Unfortunately. also. every one can
reach a drug store where depilitary
powders are sold and many of these
are cleverly advertised by their
wrappers, so as to give the impress
sion that they will permanently re-
move or absolutely cure superfuous
hair trouble. But I think if you
will read these announcements very
carefully you will find that they never
say so specifically. They are worded
in an ingenius, roundabout way so
as to give that impression.
Personally. l know of no method
OF killing the superluous hairs, ex-
Evening star., 1921-04-05
Springtime Cake.

Cream one cup Of white sugar. two
tablespeonfuls of butter and two eggs
together. Add one-half cup. of milk.
one and one-half cup Of -four with one
teaspoonful of baking powder sifted in,
and last. the white of one egg beaten to
a stiff froth, using the other white of
egg for frosting.
Frosting.-One cup Of brown sugar.
butter the size of a walnut and just
enough milk to met it. Cook until itforns
ball. Have ready the whites of eggs
beaten to stiff froth. then put in suffi-
cient sugar to whip until smooth. Deco
rate the cake with buttercups. which
may be put on with small camers
hair brush, using for this the yolk of
an egg mixed with powdered sugar
Garnish with buttercups or other yellow
flowers placed around the outside of the
cake if the cake is placed on dolly
and is served at special celebration.
Evening star., 1921-04-05
Baked Halibut With Sauce.

of water. one slice Of onion, three
cloves and one-half tablespoonful of
sugar for twenty minutes Melt
three tablespoonfuls of butter, add
three tablespoopfuls of flour and stir
into the hot mixture. Add salt and
then strain. Clean two pounds of
halibut.- put it in baking pan, pour
over it half the sauce, and bake
thirty-five minutes. basting fire.
quently. Remove to a hot platter,
pouring around the remaining sauce.
Garnish with parsley.
Evening star., 1921-04-05
Eggs and Cheese Puff.

Beat the yolks and whites of four
eggs separately. Add the yolks to one
tablespoonful Of -four. one-half tea
spoonful of baking powder and salt and
pepper sifted together. Add one table,
spoonful Of grated cheese and one cup
OF milk and one tablespoonful of melted
butter Place on an omelet pan to
cook When partly cooked spread the
beaten white of egg on top and place in
the oven to brown.
Evening star., 1921-04-05
Al to Purees.

The term puree is used in three
senses-asa soup, as vegetable and
as a sauce. All purees are made by
boiling or stewing vegetables in broth
or water, passing the mixture, when
cooked. through a. sieve.
If it is to be used as soup. the
pulp is diluted with stock, milk or
water to the consistency of thick
cream.
If it is to be used as soup, the
sistency varies with the material en-
ployed, but may be described, as a
rule. as being thinner than the vege-
table and thicker than the soup, as
tomato sauce.
Soup purees do not keep. usually,
more than twelve hours in moderately
Evening star., 1921-04-05
Apples With Jam and Cream,

s Dissolve ene-half tablespoonful of
sugar in one, cup Of water, then boil
for ten minutes Have ready six or
eight paredtand cored apples, place
them in the sirup and let them stand
simmering for five hours until tender.
Carefully take out the apples and fill
in the space left by the cores with
apricot JAM. Place In glass dish,
pour the sirup round and place a little
sweetened whipped cream on the top of
each apple.
Evening star., 1921-04-05

one smart leather coat has collar
and cuffs of otter and bands of en-
broidery in gold thread.
The black satin coats that are so
smart for young girls this spring loo
for all the world like their grat
mothers-or rather. their great gran
mothers, for no grandmothers OF 4;
days young girls wear garments like
those. They are made with quilting
in black or white for trimming A
deep border is quilted around the bot
tom. sometimes. and sometimes a wide
collar or a.narrow collar and cuffs are
quilted. They ARE quaint little coats.
and look charming on. a young figure.
F F'ilet lace is treated without any re :
spect whatever by the -dressma kers
this spring, for they dye 1t any color
of the rainbow that suits their con-
yenience,s Sometimes II is Jade green,
again 1t is gray. and then it is~red.
1t takes dyes well, and really Is often
very effectively used in these colors.
Earring hats are much worn-that
is, hats with. trimming hanging down
over one ear or both. Earring hats
what they. look like. One such hat
is made Of straw in tam shape, with
the band about the head covered with
big red stones like cherries, and wit
one cherry-like stone hanging pend :
ent over each ear.
This same downward droop to trim
ming is observable on many hats of
the spring. The trimming is often in
the form of a bunch of ribbons, and
sometimes 1t is in the form of a
feather ornament that hangs down.
Silk. fringe is used on one Of the
rev serge suits. The fringe. in black.
borders the coat Of blue twill--fringe
about two inches wide, hanging along
the edge of the sleeves and the lower
Evening star., 1921-04-05
Tested Recipes.
Oyster StuMng.

Parboi1 one pint of oysters. Drain,
cut each oyster into two or three
pieces, add to them one tablespoon
of butter. one tablespoon of chopped
celery, a scant half cup of boiling
water. one teaspoon of salt, a little
pepper. one tablespoon of chopped
onions. Mix thoroughly and add one
pint of bread crumbs.
Evening star., 1921-04-05

Mustard -four, vinegar, boiling
water. salt and sugar. Put the mus
tard in a cup; pour upon. it few
drops of boiling water and mix rap
idly to stiff paste. Add a few drops
of vinegar to thin it; a good pinch of
sugar, and little salt This will be
found to be a decided Improvement on
the usual method of mixing mustard
Evening star., 1921-04-05
Mushroom sauce for steak.

Peel, pick and wash one pint of
mushrooms and cut into small pieces.
Cover with water and boil until ten
der. Roll two tablespoonfuls of but
ter into two tablespoonfuls of sifted
-four and add one-half cup of hot
cream or milk. Salt and pepper to
taste. When the milk thickens add ii
to the mushrooms. Let it boil up and
serve
Evening star., 1921-04-05
THE GOWN AND THE CAPE
BY ANNE RITTENHOUsE.

The prophet who saw capeless
summer went wrong If women fol-
low the fashion there will be a cape
for every frock. Topcoats are
shelved, all manner of sleeves in these
capes are abandoned. d, The arms may
go through slash in the material,
Evening star., 1921-04-05
Candied sweet Potatoes.

Cut cold baked sweet potatoes into
Quarterinch slices and put them in
an earthen dish. Spread each layer
with butter and sprinkle slightly
with sugar, and bake until hot and
slightly Drowned Sweet potatoes are
much richer when twice cooked.
Evening star., 1921-04-05

An apron shaped net veil has two
deep points forming ends to tie around
the crown of the hat.
Evening star., 1921-04-05

White satin and bands Of ermine ap-
pear together as charming wedding
gown.
Evening star., 1921-04-05

Circular nounces are draped in di-
|agonal lines across the front Of the
skirt Of an evening gown.