davidaulloa/AmericanStories huggingface dataset:
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
In The Laundry

-EN or fifteen years ago great
many housewives showed Il
u decided lack of knowledge or
of interest in the question of
clothes washing. Even il you
couldn't afford a maid you could
at least afford a woman TO do the
washing. You felt you had done
your duty when you denied them
any washing soda and selected the
truthful sort of wSsh-woman VINO
would not bring washing soda in
her pocket when you told her you
did not want il sed.
But now more than one house
wife who formerly never troubled
her head about this phase Of the
Homework has had to do all or a
part of the washing herself. Wash
women have been scarce and ex-
pensive. Moreover the advent of
the electric washing machine aad
laundry machinery has renewed
our interest in the question. IL is
a fact that many a housewife who
thought before that washing was
unalloyed drudgery has developed
a real fondness for the work. She
has found that very often washing
proves TO be far less fatiguing than
ironing. She has found. too, that
the question of whether washing is
difficult or not depends largely
upon her equipment. She may not
be able to afford an electric wash
ing machine. At least she can taAe
time and enough money TO have
adequate clothes baskets. the best
sort Of scrubbing board, good line
and clothes pins.
Every housewife should make a
point to see that the place where
the clothes are washed is conYe-
nient and sanitary. To add TO its
convenience, q set OF shelves where
soap and other supplies can be
kept should be placed near the
tubs. Often il is a convenience if
there is a low long stool in front of
the tubs This keeps the feet dry
and warm and also makes il easier
for the short woman to manipulate
the clothes. Really the way OF
sending the clothes to the laundry
is no solution 10 your problems at
all. For laundries are very expeu-
sive and X you have house you
ought to avail yourself of the priv
ilege OF having your clothes wash
ed under your own personal in
spection.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

TvHIS is the time OF year when
your thoughts turn to house
building. And II we cannot
build our house. we can at least
oftcntimes rebuild tat least mnke
little additions TO Il that add much
TO its convenience and charm.
For instance. we can build In
some furniture. And II we ars
building q new house we can think
much about tho deslrabllity OF
built-in.furniture and plan to have
some.
Book shelves, for instance. They
arc usually far more attractive
than the other kind. You may not
agree with this IL you like some
special old mahogany or walnu.
bookcase that has been in your
family for months. But usually
built-ln shelves give n better APP
penrance 10 the room than the
kind that may be moved around.
You can build them into all
sorts OF odd nooks---oYer window
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
GOOD SAUCES TO MAKE
Sour Sauce

SQUIRE sauce is very good with
beets. 1t is made by blending two
teaspoonfuls of flour with little
water to form a paste. When free
from Jumps add a half cupful of
vinegar. Place in a small double
boiler and cook. stirring till thick
ened. II the sauce is too thick II
should be diluted with water.
Beets sometimes look we'll served
in pink sauce which is accom-
plished by cutting them up and
adding them to a white sauce with
little lemon juice and then re-
heating the beets in the sauce till
il has taken on pink color.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
FAREWELL TO OYSTERS
This the Month for Oysters So IL Booves Make
Of While Is Yc

are without number. The special
point is a broth that is piping hot,
filled with plenty of oysters The
oysters must he as hot as the
broth. so that one will not feel ~
chill when they strike the teeth.
They must not bo cooked enough
to he touRhened or shriveled. II
thlckened with eggs or -four the
broth must be smooth and creamy.
not a pasty. lumpy. curdled nuid.
To avoid these failiRgs OF the or
binary soup. strain the liQnid to
free IL from sand and shell: rub
the butter and -four used for thick
ening together until thoroughly
kneaded, and stir until smooth and
even Care must be taken IN meas
uring the -four for = cream soup.
Ono tablespoonful TO tho same
quantity OF butter. or one ounce
OF each by weight, will usually
make a quart OF cream soup OF the
right thickness. The exact thick
ness should be that OF sweet city
cream. When taken on the soup
spoon IL should cover. without con-
cealing, the silvery color. When It
is necessary for any such soup to
stand before serving put II In a
double boiler. II soup is thick
ened by the use OF eggs set on a
cool part OF the stove while add
ing them, and do not boil again, as
that will curdle the eggs.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
With Eggs

An Incompatible soup for both
inyalids and the well is an oyster
soup thickened with eggs. Drain
a quart Of oysters, add 10 their
liquor enough milk TO make a pint
and enough cold water TO increase
it TO three pints. Heat the liquor
to the boiling point, remove any
scum and season 10 taste with salt
and a dash OF cayenne. Beat four
eggs TO a froth, add TO them one
pint of milk and strain through
cheese cloth. Add this liquid and
the oysters TO the soup and stir
until 1t thickens.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Planned Oysters

One way to pan oysters is in a
skillet or chatting dish. the other
is in the oven. Drain the oysters.
and put them in hot pan contain
ing melted butter about two
tablespoons TO pint of drained
oysters. Sprinkle with salt and
pepper, and cook until the edges
curl. This may be done either
over the ire or by slipping the pan
into the oven.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Broiled Oysters

Strain the oysters and dip each
in olive oil or melted butter that
has been seasoned with salt and
pepper. Then broil on a creased
broiler. turning several times foI
four or five minutes. Serve on but
tered toast, moistened slightly
with the liquid from the oysters
Garnish with slices of lemon and
sprinkle with paprika.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Oyster Sandwiches

Oyster sandwiches make an ex-
cellent late supper dish. One way
is TO lay them very cold on bread
and butter slices, sprinkle with
lemon juice and serve. Horse
radish may be mixed first with the
butter. and the oysters may be
chopped.
Another way is to pan broil the
oysters in hot butter for just long
enough to heat them through and
then serve them whole between
slices OF hot buttered toast.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
= SARDINE DELICACIES =

Then sprinkle them with salt, mus
t&rd and pepper, and squeeze few
drops of lemon juice on each. Let
them stand in this seasoning TO-
ten or fifteen minutes and then
broil for minute or so on each
side over q clear fire. In the mean
time prepare the following sauce &:
Put the strained oil from the sar-
dine can in small saucepan and
when il is hot stir in a tablespoon
full OF -four mixed with a teaspoon
full OF curry. Then add a cupful
OF rich milk. Cook until il is
thick and smooth and then add Ia
well-beaten yolk of an egg, a tea
spoonful of lemon Juice and alittle
cayenne pepper. Add salt to taste.
Put the broiled sardines \on slices
of hot buttered toast and serve
with the hot sauce poured over
them.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Fried Oysters

One pint large oysters, three
eggs well beaten TO which add salt
and pepper 20 taste. about one-hslf
pound crackers rolled very fine
(about like sugar.. Wash oysters
and lay on a towel and pat out till
moisture has disappeared, then dip
in cracker crumbs, then in egg.
then in cracker crumbs again. II
you have a wire basket place in a
few at time and dip down in hot
lard. Or else place in it a heap
ing tablespoon of butter and do
not place oysters too close to-
get Their
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Caper Sauce

To three tablespoonfuls of. ca
pers add a pint of drawn butter
TO serve with mutton. Season with
pepper and salt.
Caper butter is about the same
as caper sauce in taste. but il is
made differently and is served with
fish instead of mutton. The ca
pers must be chopped very fine and
rubbed through sieve and mixed
well with salt. pepper and cold
butter.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

good sized ones and place them on
wire broiler. Broil them for two
minutes on each side and then ar
range them neatly on six small
pieces of thin. hot buttered toast.
Place a quarter OF a lemon by the
side of each piece of toast and put
little Maitre d'hotel butter on
each sardine. Maitre d'hotel but
ter is prepared by Dreaming two
tablespoonfuls OF butter with the
juice OF half lemon. a little nut
meg and a teaspoonful OF finely
chopped parsley. Keep the butter
cool until it is needed.
TO make sardine fingers first
prepare a sauce made of the yolks
of two hardboiled eggs. rubbed to
powder with a silver spoon, with 4
few tablespoonfuls OF olive oil.
pepper. salt and q little lemon
juice added. until It is the con-
sistency OF thin mayOnnaise. Now
dip halves OF skinned and boned
sardines in this sauce. Arrange
three or four of these halyed sar-
dimes on a slice of bread aud but
ter and cover them with another
slice of buttered bread. Then add
smother layer of FISH another OF
bread and butter, another of fish
and top with bread and butter.
The bread should be very thin. Cut
in finger widths.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Oysters Baked

~UT some very thin slices OF fat
I pork into pieces about the
~ size OF your oysters; lay them
on the bottom OF sheet-iron drip
ping pan; on each piece of the
pork lay an oyster, previously
drained; dust with white pepper.
cover with a bit OF the thin pork,
and bake in a hot oven until the
pork is crisp and OF light brown
color: the oysters will then be suf-
ficiently well done. Remove to a
hot dish and serve at once. Pass
sliced lemon with oysters cooked
in this way. Bacon instead OF pork
NAV be used.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Sauce Hollandaise

Beat to a cream half a cupful OF
butter and add the yolks of two
eggs, the juice of half lemon, 4
pinch of paprika, half a teaspoon
full of salt and place this bowl of
ingredients in a saucepan of boil
ing water. beating il for minute
until 1t begins to thicken, then add
half a cupful of boiling water,
beating all the time. When il
is fairly thick it is done-that
is, in about five minutes if the wa
ter boils and the bowl is not too
thick to let the heat penetrate
quickly.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Dreamed Oysters and Celery

Melt two tablespoons OF butter,
add pint OF drained oysters. and
cook for a minute. Take out the
oysters, add two tablespoons Of
flour, and when that is cooked, half
a cup Of cream, one tablespoon Of
lemon juice. two beaten eggs and
salt and pepper 10 taste. When
thick, add cup of cooked celery,
which has been heated in a double
boiler, the oysters, and serve. This
makes a particularly good mixture
TO serve in hot patty cases.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Curried Sardines

ARDINES already boned and
skinned are sold. and this sort
~ makes the work OF prepare
ton simpler for the cook. For
curried sardines the fish must be
boned and skinned To begin with.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

a blouse OF black georgette is
embroidered with beads OF gray,
red and green, outlined with yell
low silk. The color scheme is
particularly lovely.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Coats OF embroidered tweed are
worn by smart young girls. The
embroidery is sometimes of wool.
sometimes of silk. 1t is applied
10 pockets, scarfs and cuffs.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Little Things, But Important =
= = in the New Fashions

~ lavender straw parasol.
lined with silk. there are soft
artificial violets fastened all
around the outer edge.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Silk negliges. sometimes of soft
changeable silk OF mauve and blue
or yellow and pink. are trimmed
with much narrow, cream-colored
yalenciennes lace. Sometimes mar
row black lace is used on pink silk.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

A lovely negIige OF georgette
crepe has scarf collar OF wide.
supple satin ribbon, folded into
soft pleats st the back, clinglng
well to the neck. and hanging in
long ends at the front.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Steamed Oysters

Select large oysters, drain. place
on a plate in a steamer, over a
kettle of boiling water. About
twenty minutes will be required 10
cook them. Season with pepper
and salt. Serve hot, on soft but
tered toast.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Scarfs of changeable taffeta are
run with a fine quilting stitch, and
finished with a wide, plain hem.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Cream Soup

An excellent cream soup with
oysters is made by heating one
quart of oysters in their liquor.
with enough cold water added to
make a quart of broth. When the
boiling point is reached. rub the
oysters through sieve until fine.
pour the liquor over the pulp and
set aside where It will keep warm.
Blend two ounces OF butter with
two OF -four, and stir until II bub-
bles briskly. Add one quart OF hot
milk gradually, and when smooth
add the oysters and liquor. Sea
son with salt and red pepper TO
taste.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Slippers with two straps, cross
ing each other, are in very good
style at present.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Lace negliges are bound with
ribbon and worn over a silk slip Of
the ribbon color.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Choose large fresh oysters, just
from the shell If possible. Split
and toast Boston crackers, OF
pieces of stale bread cut round 10
fit the bottoms of Tamekins. Put
the liquor from the oysters in a
stew-pan on the stove, boil and
skim, season with pepper, salt, and
butter. Put the crackers or toasted
bread into the ramekin, mOisten
with the hot liquor, fill the pans
with the oysters, putting on each
oyster as it is placed in the pan Z
bit of butter, little salt and pep
per, and, If you choose, drop 81
lemon juice. Bake fifteen minutes
in q very hot oven
Oysters for Soup
Daninac for a pood oysfar ctav
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Tailored blouses of changeable
silk are worn with tailored coat
suits.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Sardine and cheese are easily
prepared in this way: Drain the
sardiues an droll each OF them in
finely grated Parmesan cheese.
Place each on a thin piece of but
tered toast. cut a little larger
than the sardine. Warm in the
oven and serve.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

\ lovely frOck OF beige crepe Is
striped UP and down with inch
wide ribbon of a darker shade. The
cape that goes with the frocks
shows the same stripping.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Broiled sardines are perhaps as
tempting as any other sardine dish.
To prepare them. select a dozen
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Much dyed lace is used for eve
ming and afternoon frocks.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Coddled Oysters

Turn one quart OF oysters INTO
wire sieve and stand over sauce
pan to drain. Pour slowly over the
oysters, If needed, about one cup
OF cold water. Clean oysters free
from bits of she'll. To the liquor
in the saucepan, which should be
about one pint. add one-half tea
spoon salt, white pepper. or pap
rika 10 taste, two TO three cloves,
blade OF mace, piece OF bay leaf;
cover and let simmer few min
utes while preparing the toast.
Toast six slices of bread To- a del
ici,te brown. Butter both sides.
Lay a slice on each OF six small
dishes. On each side OF toast lay
six or eight oysters. Strain the
oyster liquor, add one tablespoon
full OF butter and. when melted put
FIVE or six tablespoonful of liquor
on each slice OF toast. Put into hot
oven or under moderate flame of
gas range, and let bake five or six
minutes. Serve at once.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Capes of taffeta silk with flowers
painted on them, are worn by lit
tie girls.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Cutout flowers OF colored felt
are used for trimming frocks of
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
DeyiIed Oysters

Drain the oysters, butter indi-
vidual dishes, lay in each three or
four oysters, dust with salt. pep
per and paprika. sprinkle with
lemon juice and dot with bits Of
butter. Bake in hot oven until the
gills begin TO ruftie.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Rows and rows OF narrow val
lace form the sleeves OF a taffeta
frock for a little girl.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07
Oysters for Soup

Recipes for good oyster stew
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

white crepe de chine for small
girls.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-04-07

Charming frocks for warm
weather wear are made of blue
swiss dotted with tiny white dots.
Much narrow lace is used on these
frocks, both Irish and velenciennes.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-12-30
STATE CAPITAL NEWS.

Dover. De- s0-watch-night ser
vlcos viii 10 held In the Peoples
Christian Church tomorrow night be-
Ginning a. 10 o'clock. From 10 til
n. a social hour viii be spent in the
assembly room ~ the church. during
which time musical and literary Sc
iectons VIII bc given. From II 20 -
u religious service vii he held. \
general invitation has been extended
o. an Dover churche. 20 Join in the
strNicr.
Announcement Of the engagement
of Miss Helen Orna Hudson. daughter
81 Mr. and Mrs Joshua IA Hudson 81
Wyuming. o. David Kirby Metz Of
Greensboro. Ma. has been made. Mr.
Metz i n son 81 David Metz % Cam
don The wedding will take place IN
the near future.
Nr. and Mrs. y T. Benson are
spending IN. holidays with theii
daughters. Mrs James IA. lAghthourns
and Nrs. Twins Hoggs. az the home n
REV. iAghthourne a. Holland. Va.
Henry Srruance. colored. who has
been wanted by tho Dover authorities
charged with shooting Leon Shockle,
on December g. was apprehended 1
few DAYS ago by chief % Police lan'
aad yesterday was held by Magistrate
Wood In $500 bail Tor the Fehrgar,
term e court
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-12-30
STAFFORD AND VICINITY.

Seaford, Dec. 3o-Mrs. Mary Can
non, aged 70 years. widow Of Cyrus
Cannon, died Wednesday. Funeral
services were held yesterday after
noon. with Rev. Frank r. Carpenter
officiating. Interment WAS in Odd
Fellows cemetery.
Rev. William l.. Hoffman. pastor OF
Mt. Ollvet VI. p. Church. will begin a
series q revival services next Mon
day. He will be assisted by Rev. Jo-
seph II. Lynch.
Henry White Baker. vice-president
OF the First National Bank. OF Seaford,
celebrated his saith birthday anniver-
ssry yesterday. Despite his advanced
years. Mr.. Baker has good health.
The weekly meeting OF the We'd
nesday Afternoon Bridge cub was
held at the home Of Mrs. Monroe II
Adams.
Rev. A. W. Mather has recovered
from illness.
The Friday Afternoon Bridge Club
was entertained by Mrs. J. Emer,
Miles.
Fire OF unknown origin destroyed q
tool car on the Sesford siding yes.
terday. Stephen Flanagan. a fireman
lad an eye injured by an ember-
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-12-30

while rsturning from ssaford In a
touring car owned by Norman Coali-
son. struck an iron fence In front Of
the property Of Philip l.. Cannon and
demolished the fence. ~
Walton Jones. who. recently pur-
chased tho Edgar Kinder farm. has
taken possession. t sf
+. f. Ward and daughter. have gone
to wilmington, where they will spend
the winter with Mrs. Edward Clark
daughter OF Mr.. Ward.
Mrs. Edna Nelson Hurley, who wa,
struck by an automobile In Washing
ton two months ago. is improving and
expects to leave the hospital In II
days. h
Harry L. Cannon and family ar,
visiting Wheeling. w. Va. -
The engagements Of Miss Lena
Ruth Messick. daughter OF Mr.. ant
Mrs. s. Harrington Messick, to VIII.
liam A. Hemphill. formerly OF Della.
ware City. has been announced Mist
Messick In a graduate OF the Women's
College, University OF Delaware. ant
an instructor I'm the public school a
Coatesville. Pa. Mr.. Hcmphill Is Q
graduate OF the University OF Della
ware and assistant supervisor Of con
struction work for the Luzcrcne Elcc
trio of wilkes-Barr Pa.
The Christmas dance given by TIT
young people OF Bridgcvilie was en-
joyable. Guests were present from
Pocomoke City, Coatesviiic. Whining
ton, Philadelphia. laurel. Seaford
Milford. Harrington. Dover ant
Smyrna Music WINS furnished by
baltimore orchestra.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-12-30
poi>cs on RICHARDSON PARK.

Richardson Park. Dec. 3O--Mr. and
Mrs. Joseph y Ewing and sons.
Aubrey and Robert have returned
home after visit 90 Mr.. Ewing's
parents. Mr.. and Mrs ! Il. Ewing cf
Slnscrl.y. Md. They Joined IN cele-
bratinr the boih wedding anniversary
of Mr. EwinEs parents. Mr.. and Mrs.
Ewlng rave four children and six
Grand children. Rev. Harvey W.
Ewing % Wilmington - a brother Of
Mr.. Ewing and attended Che ami
vcrsary celebration. a purse o. $50 In
sold was presented 20 The celebrating
couple.
Mrs. Anna Lennon % Port Rich
mond. ~. y. 10 visiting her daughter
Mrs. Tred Gassertt
Mr. and Mrs. Harvey Meyer and
daughter Eleanor have returned from
a visit % Mrs. Charles Durham
mother o. Mrs. Meyer. IN Philadelphia
~ and Mrs. W. =. Miller OF Ashley
entertained Mr. and Mrs. Charlie,
Greenwood OF Philadelphia over tbs
holidays