davidaulloa/AmericanStories huggingface dataset:
Evening star., 1922-07-03
Cucumber Delicacies.

Cucumbers arc one Of the most
satisfying Of all summer vegeta bles
II you know how to serve them
in many ways They are always
available. they keep we'll on ioe for
several days if necessary, and they
are inexpensive. They are probably
a. digestive as much of the food we
eat When they are eaten cooked they
disagree with almost no one: when
they are eaten raw they should be
fresh and should stand sliced In ice
for several hours before they are sent
to the table. The dressing used on
them should be put on just before
they are served
salad which 10 noted for it's
tempting flavor rather than for its
digestibility is made Of raw cucum-
berA cabbage, celery and walnut
meats. To make 1t select firm. even.
small cucumbers and scoop out the
inside through lengthw1se slice
taken from one side. Mix the pulp
scooped out with salt. anu let 1t stand
for an hour. Then drain it and chop
1t and add 1t to chopped cabbage,
celery and walnut meats Dress ii
with oil and vinegar and return it
to tho cucumber shells.
NNSuE1octS SlAC6Q Inln ana dressed
with oil and vinegar, are the proner
Side side dish to serve with broiled fish.
New potatoes, boiled and sprtnkled
with melted butter and finely chopped
parsiIssy' parsley, OF creamed potatoes are
fish, Maitre dhotel butter or onsr-
tered lemon is served with broiied
hsh. eil
Cucumber faroi is a delicacy to
serve with fowls. sweetbreads or
stewed or broiled meat To prenare
this dish cut cut two largo cucumbers
into two-inch lengths with a yere-
table butter or a knife. Scoop out the
seed part and peel of the green rtnd.
Parboil the shells for ten minutes
plunge them into cold water. and
drain them on a napkin. Preparse s a
Ioroemeat OF chopped chickens Cover
the bottom Of a dripping pan with
thin layers Of bacon and put the n eua
cumoers nlled with the forcemeat
on the bacon. Strew some parsIev
over them and put a few slices ~
onion IN the pan. Moisten it viii
cnlcken stock and simmer for ~
hour. Aor an
Evening star., 1922-07-03
New Materials and Embroidery
BY ANNE RITTENHoUsE.

BY reason of white holding the atten-
tion Of dressmakers this summer. this
fabric has been quickly accepted for
suits and topcoatR.
True, there, is a large mass Sf
women who do not realize that the
topcoat is still i'm existence because
of the overwhelming popularity pf
capes: but there are other segme1:s
of the public which prefer the con-
venience of the, coat with pockets
to the cape that pulls like a sail in
every wind.
Capes are artistic, they are decora-
tive, but every woman knows that
they are not entirely comfortable in
their new shape. When it was the
fashion to wrap a cape around the
body and hold. it with the hands or
even though 1t kept the hands har-
messed; they were not free for bun
dies. and the American insists upon
holding purse and packages with her
fingers, not drapery.
ds, The loose ts @ siying cape which sh. sre ,ae,
the hands free, but it blew in many
directions and was not always as
convenient as represented. 1t is still
the wrap of the hour, however. for
those who wish to run with the
crowd.
It's popularity has not ousted the
topcoat for gay occasions. CuriouSly
enough, the cape becomes a garment
for service more frequently than the
long coat The latter is kept for
occasions. it is built of fine fabrics.
decorated with embroidery and bead
ing and made Of fine white fabric cs
that this season puts forth for all
manner OF garments.
The sketch shows a coat of this
white powder fabric with deep rem
and half sleeves Of dark blue crepe
de chine. In autumn. we will wear
coats with fur bands in the same
manner. Above the shoulders are
gay little designs of the crepe en-
broidery in silver and steel beads. The
coat is part of a costume, for the
frock is of white powder cloth also
and has enough dark blue at the
waist line to show that it belongs to
the overgarment.
1t is the belief of some who stand
inside the dressmaking business that
ornamental topcoats will take the
place of capes entirely in the early
autumn. The French dressmakers
are showing evidence Of this. There
Is a feeling that the latter garment
has lasted long enough. 1t does not
always satisfy the American woman
with her varying climate and her
necessity for protection in winter
months. The fur coat had no diminu-
tion of prestige last year. but the
cloth coat did, and the early season
! may persuade women to look upon
the topcoat as something they need.
som hing that will serve when q
J cape will not.
Evening star., 1922-07-03
Bistorp Of Dour Same
BY PHILIP FRANCIS NoWLAN.
TYLER.
VARiATION-TiIa
RACIAL oRl0iN-Ansio-S Saxon.
SoURCE-An occupation.

SoURCE-An occupation.
Tyler Is another of those old Anglo
Saxon surnames which antedates the
system of French nomenclature which
the Eormans laid over England In
the several centuries following the
conquest
to consider 1t a shortened form of
Taylor. but 1t is not: Its spelling
ton, even today, reveals the occupa-
ton from which 1t sprang.
A tiler, of course, would be man
who makes tiles or who lays tiles.
And what use did the medieval Eng
lish. and even more rough-and-ready
Anglo-Saxons before them, have for
They used them for roofing their
houses. not for making beautiful
floors. The tilers of medieval Eng
land were more often sturdy work
men than skilled artists or artisans,
and with the carpenters and the
smiths. they formed the backbone OF
that Oldest nobility on earth, the
nobility Of labor.
The surname first appears with the
Of Tyghelere. the ending being q con-
were" meaning man" Tilghman.
Of course, Is simply another form OF
the name, retaining somewhat more
Of the original spelling, and meaning
exactly the same thing. Later such
Norman forms as '1e Tugler." "le
Tuler" and "le Tewler" appeared, but
none Of these appears to have had
the staying qualities Of the Anglo.
Saxon form, for they are rarely. II
ever, found today, while Tylers and
TilEhmans may be found in any Sec
tion Of England or the United States
you choose to look for them.
Evening star., 1922-07-03
TGa.
Satisfy, Parsnips and Spinach.

Are you familiar with the following
ways of serving satisfy. persnips and
spinach? If not. I suggest that you
try the following dinner menus:
-" Liver, with Gravy
Boiled Potatoes
- Satisfy en- Casserole
Tomato Salad
a., Coffee Prune Whip
satisfy en- casserole.-(Salsify is
commonly known as the vegetable
oyster owing to its flavor. which
closely approximates that of the
oyster 1t is related to the lettuce
family. although the only edible por-
ton Is the long tapering root. 1t Is
becoming more OF favortte each
year in the home gardenl. Wash and
scrape a generous bundle Of satisfy,
trim off the ends so as not to have
IT TOO long, and put 1t into cold water
to which you have added a little vine
gar. Now drain and place the veg
etable In pot of boiling. salted
wafer, to boil for about an hour-till
tender. Drain once more and put 1t
into a frying pan in which four slices
Of bacon cut into small pieces. are
fryfng over hot fire. Blend to-
gether three tablespoons of butter and
saucepan. on the range. and add to
this saucepan two cups of boiling
water, salt and pepper to suit taste,
and bring to brisk boil. Then pour
this boiling liquid into the frying pan.
oEfr the satisfy. and let all simmer
together for thirty minutes. Serve
very hot.
s,eiA Cold. Sliced Roast Beefs
's Mashed Potatoes
.fitf Baked Parsnips
sm1t. Spinach Salad
Coffee Raisin Tarts
Bxked Parsnips.-Wash.a and peel six
large parsnips and cut them into
kalves lengthwise. Cover them with
boning, salted water and let simmer
for one hour. or until very tender.
Th%n drain and place in a creased
casserole or baking dish. In small
Sa0cepan on the range blend four
tablespoons of butter and four table,
spoons Of -four; add. a cup and a
hN1f ,of boiling water and let boil for
four minutes. stirring constantly,
tk6n season with one teaspoon of.saIt
atdra dash of pepper and strain this
H6uor over the cooked parsnipe In
tia. baking dish. Cover all with bread
crumbs, sprinkle finely chopped
Anierican cheese on top of the
ofumbs, add a light layer of more
cEumbs, and bake In a moderate, oven
f6Sa about twenty minutes Cor until
the eheess has melted and the crumbs
are brownl. Serve at once.
BqQlnachs Salad.-This 10 made with
ee& left-ovsr spinach. Nciatsn the
Ssosened spinach with Z = simple
Evening star., 1922-07-03

of his dreadful fright the more the
little Mouse thought about his own
smartness. What a splendid tale IT
would be to tell when he should reacn
home again! How smart his sisters n,s
Already he had begun to forget the
terrible fear he had felt. It is that
way with little people Of the Green
Forest and the Green Meadows:
New of course that little Mouse
thoughts as these. He should have
given his whole attention to watch
ing out for new dangers. But ne nad
NOT yet learned the lesson that the
life of a Wood Mouse depends on
,ratchfulness every second OF the
time when he is moving about. So it
was just good fortune and nothing
more that kept that little Mouse from
running headlong into the clutches
of a handsome stranger in red.
der an overhanging fern to rest a
few minutes. AS he sat there he
heard light footsteps coming from
the direction in which he himself
had been going when he stopped
to rest He peeped out from under
the trees was another giant, only
this giant was small compared with
the great black giant who had chased
him SO. This smaller giant was very
handsome. he wore d ICu COdS VI
beautiful. soft, long fur. He wore
white waistcoat. his legs and feet
were black, his ears were black and
so was his nose, and he carried
wonderful tail. The little Mouse
simply stared at that tail. You know
The tail of this stranger was a won
derful red plume, black toward the
end and with the very tip white:
The little Mouse had never dreamed
that there could be such a tail. He
quite forgot where he was and every
thing else in admiration of that
handsome stranger and his wonder
full tail.
or course you know who it was.
1t was Reddy Fox. Yes. sir. 1t was
Mouse didn't know who it was. was
because this was the first time he
had ever seen a Fox. At first the
little Mouse wasn't afraid. He was
too curious to be afraid. Fortunately
he didn't move. He was so interested
in staring that he sat perfectly still.
and Reddy Fox went right past: Then
the little Mouse turned to watch him.
and in doing this he made the teeni-
est, weenieSt noise.
Instantly that handsome stranger
frcZe. That means that he stood per-
fectly still In just the position he was
in when he caught that teeny. weeny
sound. One forefoot was lifted. but
he didn't put 1t to the ground. His
sharp ears were cooked forward. He
was listening to try to catch that
teeny, weeny sound again. For a
long minute he stood without a mo-
tion. Then he turned his head and
began to test the air with his sharp
nose. In a moment he turned and
began to come back. running from
side to side with his nose to the
ground. 1t was then that the little
Mouse understood that here was an
other enemy. Should he run or
Should he sit still?
Copyright, 1922. by T. ". Bursess.)
Evening star., 1922-07-03
Is Iodine a Remedy for Goiter!


Two thousand years ago the Greek
=, physicians prescribed sponge charcoal
with some success in the treatment
of goiter. In other words, an iodine
treatment has been used empirically
long before the relation of iodine in
food with the function of the thyroid
gland was known.
Regions where goiter is endemic are
usually free from exopinhalmic type of
go;ter, in which iodine does harm. In
these goiter regions. for instance in
parts of Switzerland and in certain Of
ihalgreat lakes regions in America, the
people seldom eat sea Tood. Sea 1000
contains iodine in a readily asSlmlated
form: the idodine of commerce is OBJ
tanned from Staweed.
Sea fish is good for people who have
simple. goiter. 1t is perhaps harmful
goiter. 1t is neither good nor bad for
people who have cystic goiter.
Just why iodine metabolism is de-
fective in certain young women in
goiter regions We do not know. Nor.
in, fact. do we know that the benefit
Obtained from sea food is wholly due
10. its content of iodine. 1t may pos
sibly be that sea food. used in place of
meat, simply improves digestion by
Diminishing the intestinal putrefaction
thorities assign as the underlying cause
OF the simple goiter. Through intestinal
entisepsis seems to bring about recov-
cry in a fair share OF the cases Of
sin1ple goiter.
Prolonged rest in bed in the open
air, precisely as for pulmonary tuber-
culos:s, is saill the most effective treat
nnent for Basedow's disease-exoph-
thalrnic gof1er. Surgery remains the
second choice. when the open air rest
cure fails There is one feature of
Incorporation for goiter which has not
been sufficiently emphasized. namely.
that, while operation Is usually safer
than procrastination when the patients
Evening star., 1922-07-03

IN level of the Grand Central
station and lifted his shaggy
little head heavenward and howled.
Dicky Lindsay. not quite aetat
three, sat down upon an ancient suit
case belonging to his father and
howled because Ragsy was bowling.
And Ricky Lindsay. Of exactly the
same age. sat down upon her mothers
smart suit case and buried her face
in her mothers skirts and howled be-
cause her brother was bowling
And Merriam Lindsay. who, didn't
look old enough to be anybody's
mother. and who looked highly orna-
mental in spite Of the fact that her
smart hat was tilted at the wrong
angle. and her bronze curls too much
tangled up in new. stiff dog leash,
looked wearily about her and devout-
~ wished that she. too. could sit
down on the luggage and howl even
louder than the dog and the babies.
She Kept her brown eyes focused
OF Johns telephone message she
thought she had understood. He had
told her to wait. And they had been
waiting exactly twenty-five minutes.
which was very long time for such
restless bodies as Ragsy and Ricky
Sue. who had accompanied them into
town, had at last discovered that
there were two Information bureaus
in the Grand Central station. and was
disappearing up the stairway toward
the upper levels Information bu-
reau.
She came back presently with a ha-
rassed-iooking young man at her heels.
But said at the clock" he began
peremptorily.
.oh. dear, I didn't hear any part
about clock and this certainly says
tested
And what under the shining heav-
ems did you bring this dog for?" John
stopped to slap Ragsy into silence.
US didn't bring him. he JUS came"
aRacsy Rieky stopped sa her waiIins long g:
doesn't like the suberways and we
were all losted in suberways."
"Oh, we walked miles and miles and
miles in subways" Merriam put her
hand on Johns arm. I'VE followed
black lines and green lines. and we
and we"
In spite of himself John began to
grin at the saga Of their woes.
Don't you laugh" cried Merriam.
or well turn right around and go
back home with Susan Sue. we will!
1t seems just years and years since
we left the Pumpkin Shell. and If
we've had all this trouble just getting
from Cold Spring Harbor to here
There. there" John comforted her.
the worst of your troubles are over
it's only because L couldn't get to the
house to get us started right. You
just watt
She grasped the lapels Of his coat
firmly.
Don't you leave US again."
But I'll have to il we're going to
take this beast with us, I'll have to
find the baggagemaster and check
him. And it's less than twenty min
utes Of train time-so don't hold onto
me Merry, don't. Ricky. let go on my
leg. and Dicky. let go of that dog
leash! Susan. you stay here until l
get bacE~ but get a couple of porters"
He came back to find not a couple
OF porters." but five laughing young
men in smart travelling togs, totally
Evening star., 1922-07-03
Asparagus, Cheese, Butter sauce.

Remove the loose leaves fron, M.
bunch OF asparagus. scrape the stems,
cut the ends 50 as to have them Ali
the same length, put them in a bowl
OF cold water. wash them carefully
and quickly, and tie them in small
bundles. taking care that the heads
are all OF equal size. Put the aspara- i
gus tips into boiling salted water sur
fctent to cover them in a saucenan
large enough to hold well, and COOK
for twenty minutes. Care must be
taken not to break the heads. Grease
a vegetable dish. place on it q layer
OF asparagus. sprinkle with grated
cheese. then add some moro aspara-
gus, and then more cheese. CONTINUE
in this way until the ASPARAGUS is Ali
used up. Melt four tablespoonfuis OF
butter, cook 1t until 1t is a nut brown
In color. pour this over the ASPARAGUS
heads and serve very hot.
Evening star., 1922-07-03

romanticism for them! They knew
all about psychology or just enough
to think they knew it all. Jack was
Gel tain that women were fnnnitely
sensitive organisms who needed to be
trotted to the theater and showered
with orchids, with much the same
mechanical precision as you would
use in winding a clock. Jean was al!
prepared to be the great insplratlonal
career. She knew to a nicely how she
would discuss all angles of Jacks
business with him and gently but
firmly invest his money. They were
both on guard against the great
tragedy Of modern ssmn mafI,aseMtes Tnis sattee
doctrine they lifted Wholesale from
the movies. So surely, If ever q cou-
pie were prepared for marriage
Then Jean became Mrs. Jack-and
now, after three years. they nate each
other like poison and are t6ing ON sne basnt
worked per schedule. All the things
they expected didn't happen-and the
things they had not foreseen covered
the whole horizon.
Jeans religious instruction nao
specif1ciy promised s1es tnai some a'ase oee
cult way two would become one. But
she is married-married with the most
lofty motives. and consecrated ideals
and two haven't become one. They
have remained two. Nor have there
been any melodramattc invaders to
combat Never vamp. male or fe-
male. has appeared. There have been
other surprises. No one told Jack
that it's Infinitely more important for
husband to pick up his clothes from
the bathroom floor and keep his
cigarette stubs out of his coffee cup
than it is to provide orchids. No one
told Jean that tired business man
doesn't want to be inspired at pm,
but merely wants to be allowed to
put his feet on the table and left
alone.
acles and melodrama, but no one pre-
pared them for reality. That's why
their marriage is falling to pieces
and why the majority Of marriages
Fan to pieces. When the church and
society, stop talking so much about
two souls, being made one, and begin
to tell us how one purse, can be made
two, and to preach the principles OF
fairness, humor and common sense
which should 80 with that process,
we'll have more marriages that stay
nut. rs ssp 5s,s
Evening star., 1922-07-03
With Lingerie Neckwear.

This seems to be a season OF lin
eerie neckwear. At least. 1t is now
quite possible always to have a
lingerie collar between the neck and
the frock. And at the same time to
look smart. This is a condition some
women have been hoping for for a
long time.
Paris started the vogue. And Amer
leans accept it with more than their
usual enthusiasm for new dictate
Of Paris. For. as a nation. we nave
always liked the washable collar.
akin. To be sure, we took to the
collarless frock, because we always
take to the fashion, eventually.
whatever it may be, that Paris
launches. But it was long time De-
fore most of US could bring ourselves
to feel comfortable without some sort
Of light, washable collar between our
skins and the world.
So do we go back to the washable
collar with-well, almost with graft
tude. We welcome it with open arms,
and are ready to invest much Of our
dress allowance in this dainty ac-
cessory. W.,
atts crepe de chine, and various cot
tom materials are all used in neck
wear-not to forget sort OF eponge.
a heavier, rough-surfaced material
which Paris is sponsoring.
some of the neckwear Is elaborateiy
embroldered, some shows an edging
of Valenciennes lace.
There are some fascinating collars
made of two sections that join at the
ahoulders. OF course. these mark the
hateau neckline. from which we are
citing away in our frocks. but they
are, nevertheless. most attractive.
They are called bertha collars; ana,
1,are the Victorian off-the-shoulder
line than the newer bateau:
It is quite usual for cuffs, Of the
saan momsouetaire style particularly.
ta ~ with the new collars. The cuffs
ere of course, treated like the collars,
trimmed with embroidery, lace or lat
tice work.
Evening star., 1922-07-03
Marshmallow Salad.

Take one and one-half pounds of
marshmallows, several slices Of pine
apple chunks and one pound Of pecan
quarters with. scissors and cut the
pineapple into cubes. Mix with Dress
Ing and let stand for several hours.
When ready to serve, add the chopped
pecan meats. White grapes cut in
halves and seeded may also be used
II liked.
Dressing for the salad; Take one
teaspoonful Of salt. ono tablespoonful
Of -four, one teaspoonful Of dry mus
tard, two tablespoonfuls Of sugar,
one teaspoonful Of melted butter. six
egg yolks and five tablespoonfuls Of
vinegar: mix Thoroughly the dry In
gradients: add the butter, eggs and
vinegar and cook Nm . double boiler
until thick. Cool and add enough
When cold. add one pint OF whipped
cream. 81 sas ssiss ~
Evening star., 1922-07-03

monizing with the shade. you will
find you have not only the comfort
of a quickly lighted lamp. but a deco
rative addition to the lamp itself.
The lamp in the sketch is a bridge
lamp covered with shade made of
rose -colored silk over which apricot
chiffon has been drawn. The pulls,
one to each Of the two bulbs. are Of
rose cord with tassels of the same
shade. Another attractive combina
tion is a shade Of old gold or orange,
with pulls of turquoise blue, and
still another is a shade of mellow
parchment, with a cord of dull gold.
attached to which is round or pear
shaped gold ball. For Japanese
shades by all means use the beaded
cords and decorated tassels seen in
such lovely profusion in the oriental
shops. They are attractive, in fact,
for almost any shade.
These pulls can be attached to any
lamp, even the one behind a small
oval shade on a wall sconce. Simply
cut off all but few links of the
brass chain and fasten the colored
cord to the lowest link. They are
excellent for bathrooms. halls, store
rooms, cellars and attics. as well as
for the living rooms OF the house.
Evening star., 1922-07-03
LISTEN, WORLD!
BY ELSIE ROBINSON.

Jack and Jean have come to hate
each other with a grinding strain
that's shortly going to strip the
matrimonial gears unless a miracle
happens. And it has come about in the
most unexpected way. They were all
ready for the expected reasons for
hating and well schooled in how to
meet them. But this thing crept upon
them unawares-and their bitterness
is all the more deadly.
Jack and Jean invested in a
twentieth century model marriage
three years ago. No mid Victorian
Evening star., 1922-07-03
pufball Doughnuts.

sugar. one pint Of milk, one-half tea.
sposnfni OF salt, one teaspoonful OF
extiect Of vanilla. two heaping tea.
spoonfuls OF baking powder sifted
Win two cups Of hour, and more hour
TO make thick batter in which 2
spoon Wiil stand uprfgnt Drop ny;
INT hot tat and Try brown.
Evening star., 1922-07-03
Strawberry Fritters.

Crush and put through a colander
some fresh Strawberries to make one
cup of pulp. Add three beaten eggs.
one teaspoonful OF sugar and one
cupfu1 OF -four, mixed with one tea
spoonful OF baking powder and
enough more Of Hour to make thick
drop batter. Fry In q deep kettle Of
GmokfAg hot fat and serve with
plenty Of mashed berries.
Evening star., 1922-07-03
scalloped Eggplant.

Pare an eggplant and cut 1t in two
thirds inch cubes. Cook In q small
quantity OF boiling water until soft.
then drain. Cook two tablespoon
fuls of butter with one-half an onion,
finely chopped, until yellow, then add
three-fourths of q tablespoonful OF
finely chopped parsley and eggplant.
Turn into 1buttered baking dish.
cover with buttered crumbs and bake
until the crumbs are brown.