davidaulloa/AmericanStories huggingface dataset:
Evening star., 1922-07-07
How to Dry Peas and Corn.

The ideal plan for the home
whether it be in the city or in the
country--is to have an ample supply
use in emergency; and also to have a
good quantity of dried foods for meals
which can be planned in advance,
when there is time enough for soak
ing and cooking the dried products.
Peas and corn are especially satis-
factory dried Any woman can dry
them in her own oven. A wire rack
resembling "a fine-meshed window
screen may be used for this purpose
or simply a rack made of cheesecloth
tackled onto wood frame. The dry
ing rack should be set on the oven
oven, so as to permit free circula-
ton of air beneath the drying food.
The oven door should be left ajar to
prevent the temperatures becoming
too intense.
Although many housewives dry
their fruits and vegetables each year
without the help of an oven ther-
mometer. this scientific little device
is nevertheless a great help. If you
would like to buy one and do not
know Of a store that sells oven ther-
mometers, write to me, inclosing q
stamped. self-addressed envelope, and
will gladly tell you of firm that
sells them by mail. With an oven
thermometer, begin drying at 110 de-
grees Fahrenheit and let rise to 130
degrees-never higher than $50 de-
grees.
Vegetables should be blanched in
steam before drying. Blanehing 10
very important for many reasons It
removes the sticky coating on the sur
face of vegetables. relaxes the tissues,
Evening star., 1922-07-07
EFFICIENT HOUSEKEEPING
BY LAURA KIRKMAN.

drives out the air and improves the
capillary attraction. as a result. OF
which the drying is done in much
shorter period than If blanching were
omitted. and. furthermore, blanching
prevents. change after drying and
To Dry Peas,-Shell full-sized green
peas and put them in a cheesecloth
bag; hold this bag in steam from
rapidly boiling water for ave minutes.
Then plunge the bagful Of blanched
(this is called cold dipping). let drain
Ia moment, pat between towels. then
spread them in a single layer on the
drying trays in the oven. Let them
remain in the oven about three and
one-half hours. when they should be
thoroughly dried. Stir the peas often
to insure uniform drying. Store in
alright containers.
To Dry Corn.-Select young and
tender ears. remove the silk and
steam the corn on the cob for fifteen
minutes. This steam blanching sets
the milk in the corn. After steamins,
cold dip" as described above. and
then cut the kernels from the cob,
using sharp and flexible knife. Cut
the grains only halfway down to the
cob and scrape out the remainder of
the kernels, being careful not to
scrape OF any of the chan next to
the cob. Drain well and pat between
two towels to remove surface mols-
ture. then spread in single layer
on the wire tray in the oven. 1t will
require three to four hours to COM
plete the drying process.
After drying. condition" the peas
and corn by pouring them from one
box to another once a day for three
or four days. This enables you to
notice any moisture that may be left
In the dried food. Foods that show
moisture should be returned to the
oven for a short time.
Evening star., 1922-07-07
LISTEN, wORLDt
sY ELSIE RoBINsoN.

They were celebrating the days Of
- in Sacramento. Calf. For =
month they had grown whiskers,
those farmers. shopkeepers. lawyers
and clerks OF that sunny river town.
For q month their wives and sweet
hearts had sewn hoop skirts and
pantalettes tosthe accompaniment OF
Siggles and jazz records. It was to
be just another holiday time. such
as IL forever forthcoming In a rose
wreathed, Laughing land. But
when the day dawned on a modern
city transformed into great mining
camp. IL was not holiday. Some
thing moved in the streets OF the
city that came not at the Invitation
OF man. Something called In their
hearts with voice at once strange
yet intimate as their mothers face.
The spirit of 40 was alive again in
the blood Of its descendants. With
out effort or elf-consciousness. with
out pomp or pretense, life turned back
on itself that great chapter might
be repeated. Through the clamor and
confusion Of a war wrecked world,
through the tumble of overturned
Evening star., 1922-07-07
Distorp of Dour Same.
PICKFORD.
vARlATION-None
RACIAL oRiGiN-Middie English.
SoORcE-psscriptIvs, geographical.

Pickford, strangely enough, is q
family name whose development
parallels that of Fairbanks from
almost every viewpoint.
1t originated in England iii the
middle ages. and. like Fairbanks, it
is geographically descriptive, and
composed of two words which have
offered little opportunity to change
through the 600 or 700 years which have
elapsed since it became q family
name.
At first glance you might be led to
believe that the first syllable of the
name was derived from a weapon or
implem ent, pike" or pick" This is
seem to be very few family names
which have developed from any con-
nection with this weapon Of the mid
die ages, as familiar to the men at
arms Of those days as the bayonet is
to the modern soldier. though many
have developed from the names OF
other weapons.
The ending of the name, of course.
gives the clue. Pickford is simply a
contraction of the combination pike
ford" the pike being a well known
species of Ash, which presumably was
plentiful in one or more rivers at
spots where fords existed. The oriEi-
nal Pickfords undoubtedly were fami-
lies who dwelt In the countryside
near such spots.
But this does not prove that all
Pickfords actually are descended from
the ancient country people of Eng
land. Names are often adopted, and
doubtless have been through past
centuries, in much the same manner
that the most famous Piekford of the
world adopted hers. Mary's real name
is said to be Smith.
Evening star., 1922-07-07

Gelatin softens and swslls in cold
water but it does not dissolve until
the liquid is heated. 1t is when the
solution cools that it becomes solid
and firm like jelly. Gelatin is very
valuable in the preparation Of jellies,
creams, ices, blanc manges and other
dainty desserts. 1t Is also used in
making consolidated extract of meat
and soup, 1t must not be boiled. II
boiled for any length of time 1t will
not set on cooling and the dish in
preparation will be spoiled. When it
is to be dissolved in milk 1t must be
added to the cold milk and the whole
then slowly warmed and stirred until
the gelatin disSolves.
made into rich and nutritious soups
by adding gelatin. It is necessary
in the preparation of the cold bouillon
and consomme. The quantity to be
used will depend upon the desired
thickness of the stock, but In or
dinary cases one -hlilf ounce to one
quart of soup will greatly enrich the
stock. When you have bits of cold
meat, fish, game or the remains of q
joint to dispose Of, gelatin is indis-
pensable. When these are made up
WIN SSld-lH III pE0tty UiOlu6 tIlcS tOrHl
an attractive luncheon or supper dish.
Jellied Cantaloupe.
Wash three cantaloupes. cut them
the pulp through a sieve. Keep the
rinds on ice. measure the cantaloupe
liquid and make it up to one quart
with cold water, put it into a sauce
pan. then add three tablespoons of
powdered gelatine, three cloves. one
nf
tablespoons of sugar and the whites
and shells of two eggs. Beat over
the fire until boiling, then strain and
cool. When almost beginning to set
divide the mixture into the cantaloupe
half shells and place on ice until
firm. Cover with whipped and
sWeetened cream and sprinkle with
|h few chopped nut meats.
Cherry Jelly.
one-half cup of sugar and half cup
of water. When tender rub the cher
ries through a sieve, add a few drops
of red coloring and three tablespoons
of powdered gelatin dissolved in
one cup of boiling water. Mix we'll.
when set place a spoonful of whipped
sweetened cream on the top of each.
Decorate with ripe stoned cherries.
Jellied Pineapple.
Soak one ounce of gelatin in one
cup of cold water. Put it into a bowl
with two cups of white sugar, one
peeled and chopped pineapple. one
grated nutmeg and the juice and rind
of lemon. Mix and let stand for an
ing water and strain. When the mix
, ture jellies whip the whites of four
eggs and drop in a spoonful at time,
beating well. Cover the top with
Evening star., 1922-07-07
Baking the Hair.

Last week. when we were discuss
ing permanent hair waving, we got
as far as the metal curriers' around
which strands of the hair were tied.
When all these are in place the at
1endant brings out an instrument that
looks exactly like monkey wrench.
holds the curler with a pair Of ply
ers and gives it twist to pull the
hair stilE more tightly around the
metal rod AS the hair has been tied
against the head, none Of this hurts.
though it looks and sounds painful.
A second attendant now appears
carrying armloads of cardboard
"spools," the size and shape OF large
candles. They are made Of a special
steam-proof cardboard. She takes
each disc slit and with small hole in
the center and slips several over each
strand of hair against the scalp. This
Is to protect the scalp from the heat
Next she takes strips Of thick. white
cotton flannel soaked In & borax prep
aration and so saturated that they
are almost crumbling apart A strip
is twisted over the hair and curler
and the, hollow cardboard spool is
slipped over this, holding the whole
thing in place. The end OF the spool.
which Is wet, is then tied down very
tigntly next TO the head. Being wet,
1t closes so tightly no steam can
been SO closed.
The hair Is now ready for the last
stage. The curious instrument that
looks strangely like an octopus 10
lowered from the ceiling and the eIec-
trio spools are slipped over the card
wires. and when they are all in place
the current 10 turned on and the bak-
ing process begins. YOu probably
have violent headache by this time.
Grace.--I shall be glad to mail you
the eyelash formula II you. send 4
stamped addressed envelope. repeating
your request.
Z I.ouise.-Since you say that you have
q rayenouy appetite, II explains why
you are Atty pounds overweight. At
twenty -eisht. even though you ars
Evening star., 1922-07-07
FAIRBANKS
vARIATIoNS-None.
RACIAL oRl6IN-Mtddie English.
SoURcE-psscrlptlve, geographical.

soURcE-psscrlptIve, geographical.
There are very many geographical
family names which developed in
England.
often 4 man would take the name
Of the town or village In which he
had resided, but for the most part
this occurred only when he had
pened to belong to the nobility and
was a member Of the family which
exercised overlordship over that
town.
as his distinguishing name some par
ticular part or place OF the GO country N
Fairbanks might be described as a
countryside family name. In the mid
die ages, when It ceased to be 2 msre-
ly descriptive name OF q single indf-
vidual and began to be passed down
from father to son, ! meant Just
.fair banks" Undoubtedly the origt-
nal Fairbanks dwelt At some river
side spot in England locally de-
scribed as much. More than likely
he was farmer.
This family name. strictly speaking.
has no variations. being straight
connbination Of two words which have
come down from the middle ages with
little or no change in spelling. There
are, however. q host Of names which
orieinated In England and consist OF
the combination of the word fair"
with other words.
Fairbanks, though widely known,
il not an exceptionally common name.
Yet 1t occurs often enough to war.
rant the assumption that Il developed
independently in seveFa different
placss and probably In various
Evening star., 1922-07-07
DAINTY GELATIN DESSERTS
FOR TIE TABLE IN SUMNER
The Stars Household Expert Gives Tested
Recipes for Summer Dishes-Attractive
Luncheon and Dinner Menus.

meringue in which is mixed some
grated pineapple.
Rhubarb Jelly.
Put ten ounces of lump sugar. one
cup Of water and the rfnd of half a
lemon into q saucepan. bring to the
boiling point. add three pounds Of
rhubarb washed and sliced. simmer
gently for half an hour. then strain;
Add four tablespoons of powdered
gelatin, stir until dissolved. add a
few drops Of red coloring, then pour
into wet mold. turn out when set
and serve with cream.
Jcllied Strawberries.
Cut one pound of Strawberries in
halves, put them in q saucepan with
four cups of cold water, allow them
to remain for one hour, then add four
whites and shells of two eggs, the
juice OF one lemon and one cup Of
sugar. Beat until the mixture boils,
remove the beater, draw to one side,
cover and leave for ten minutes.
Strain through a hot jelly bag. add
tract, pour into a wet mold. turn out
when set and serve with whipped
sweetened cream favored with straw
berry extract
Chocolate Jelly.
Take one pint each of milk and
cream. one-half cup Of sugar, half a
box of gelatin, two ounces of choco-
late and one teaspoonful Of vanilla
extract. Cover the gelatin with one
half cup Of cold water and soak for
thirty minutes. Put the milk over q
fire to boil and when boiling add the
grated chocolate and the gelatin.
fire, add the sugar and vanilla, stir
until it thickens. then add whipped
cream and set in cool place.
Cucumber Jelly.
Put one tablespoon of powdered
gelatin into a saucepan, add one-half
cup of water, four tablespoons Of
vinegar, four good sized grated
cucumbers, one-half teaspoon OF salt,
one-half teaspoon OF whole white
juice. Stir over a gentle fire until
the gelatin is dissolved, strain, then
add q few drops Of green coloring.
Pour the mixture into a small wet
mold and set In cool place for sew
eral hours. 1t should be pale trans
the mold, cut into neat pieces and
cover with French dressing. This
is nice to serve with fish.
Tomato Jelly.
Put three tablespoons of powdered
gelatin into saucepan, add three
cups Of water. one and one-half
pounds OF tomatoes. q piece of celery,
one slice OF onion. one tablespoon of
tomato catsup. one tablespoon of
tarragon vinegar. the whites and
shells of two eggs, six whole white
peppers, one bay leaf, one blade of
mace, one teaspoon Of salt. one-half
teaspoon of sugar and two cloves.
Beat over the fire until boiling, re-
move the beater and allow to boil
up, draw to one side and cover for
Evening star., 1922-07-07
Packing for the Holiday

II you have a variety of hats at home
it is a shame to leave them behind
when you go on summer visits simply
because Of the difficulty of packing
them. You know people who object:
''To be gone only five days and needs
to take three hats! How absurdn
Yet nothing would be thought of taking
4 half dozen frocks to suit various oc-
casions. and often the effect of the frock
depends entirely on wearing a suitable
hat with it.
1t is worth while to own a hat box
a large square leather case that will
accommodate four hats pinned to the
cushions on the inside of each side,
A case Of this sort proves useful many
times besides as a hat box. It makes
an excellent week end box. as 1t can
be used for any sort of articles. How
ever when used for hats 1t isl best not
to put anything else in it save the
hats.
Now if you do not own a hat box
and do not want TO invest in one you
will find that a pasteboard hat box
OF firm construction will carry hats
quite well. II you want you can put
two hats in a large pasteboard box,
filling in the spaces between lightly
with freshly crushed tissue paper.
and then send this on to your desti-
nation by parcel post a few days be-
fore you depart. Or you can simply
take the box as part of your hand
luggage getting porters to carry it
along when changes are necessary.
An experienced packer says that
when travelling only with hand lug
gage the best place for waterproof
or blanket coat is outside the suit
case. "It should be folded neatly
wrong side out, and fastened tn the
case with straps
Another problem that sometimes
presents itself when you are living
in trunk or suit case is the objec-
tion of packing clean clothes with
soiled ones. II you travel with
single box you may feel that it is
necessary to put so!led and clean
clothes together. A good plan is to
send all soiled clothes home in a
separate box parcel post. Any strong
canvas bag properly secured and
tagged will do even better.
Evening star., 1922-07-07
BY EDNA
KENT FORBES.
BEAUTY CHATS


nve fgeet nine and one-ha1f inches
In height, you should not weigh more
than 40 pounds. Rolling over the
Ave feet nine and one-half inches
you to any extent, as you need a
change Of diet and must train your
stomach to be satisfied with q less
amount. If you care to reduce this
extra weight and need instructions, /
shall be glad to mail you diet chart
which will be all that you need, plus
the courage to put yourself under
training.
NJ. L. Mater the pores have be-
come enlarged it takes time before
your efforts bring any noticeable re-
suits for Improvement. The impor-
tant thing Is to close the pores again
after each cleansing. A simple
method is to dash cold water over the
skin until you feel a complete ex-
hilaration from 1t.
Evening star., 1922-07-07
Health and Thrift in the Home

| ave minutes; Pour two quarts Of boil
ing water through q jelly bag, then
the jelly. and add some rad coloring.
Pour into wet mold This Jelly
may be nodded in q ring mold. turned
out and served with salad in the
center.
Jeilied Peaches,
without stones, into saucepan with
! three-fourths cup OF cold watsr and
one:half cup Of sugar, cook until
tender, then press through q sieve,
add one and one.half tablespoons Of
gelatin dissolved in one-half cup. OF
add one cup of whipped cream. Pour
into wet mold and set away until
frm. Turn out onto pretty dish.
Red Currant Jelly Pudding.
Pick one pint of red currants and
rub them through Q siSve with one
tablespoon Of ,confectioners' sugar.
Dissolve two tablespoons of powdered
gelatin with one-half cup Of boil
ing water. Add the sugar, the juice
red coloring and one cup Of whipped
cream; Pour intp a wet mold. Turn
out when firm.
Jellied Blackberries.
/ Put two tablespoons of powdered
gelatin into a saucepan, add one cup
Of water. the juice Of a lemon. one
cup OF sugar and four eggs slightly
mixture thickens. strain into a dish
whipped cream; pour into q wet ring
mold and allow to set. Turn out and
decorate with whipped and sweet
ened cream and plenty OF ripe black
| berries.
Raspberry Gelatip Pudding.
Rub enough ripe raspberries through
sieve to make one pint Of pulp. then
dissolve three tablespoons of powdered
gelatin In one cup OF milk. add 1t with
one cup of sugar. one tablespoon Of
lemon juice and two cups OF whipped
cream to the raspberry mixture. Mix
and pour into a wet mold and turn out
when set. Decorate with raspberries
and meringues filled with whipped
cream.
Jellied Fish.
Mix one and one-half cups of any
fish with two tablespoons OF chopped
green peppers or capers, add q little
onion juice II desired, q little salt and a
dash of mace. Soak one tablespoon Of
gelatin in one-fourth cup of cold water
for ten minutes. dissolve in one cup Of
boiling water and add two tablespoons
OF lemon Juice. Put some slices Of hard
boiled eggs in the bottom OF dish or
mold. and add the fish and Jelly. Chill
and remove to a platter and garnish
with watercress or lettuce. Use any
kind of salad dressing or sauce tartar.
Jeilied Vegetables.
Soak one envelope Of gelatin in one
half cup of cold water for ten minutes,
add one-haf cup OF vinegar, two cups
OF boiling water one-haH cup of sugar
and teaspoon of salt. Strain and when
the mixture begins to thicken. add any
leftover. vegetables on hand, such as
string beans, peas, beets, chopped cab
bage, a few stalks of celery and little
cucumber or pepper. Turn into a mold
| first dipped in cold water and chill this
may be served with or without may
onnaise and lettuce.
Jellied Chicken B0uill0n.
Make a well seasoned stock from a
young fowl, adding celery salt or
chopped parsley IL an additional
fiavor is wanted. Soak three fourths
Of a teaspoon Of gelatin in one ta-
blespoon of cold water for five min
; utes and dissolve in one tablespoon
of boiling water. Add to one halt
| cup of hot chicken stock and chill
Beat Slightly with a fork and serve
in a bouillon cup.
Evening star., 1922-07-07


ment of conflicting codes. the Old
trail.
1t was not a procession that came
down that street as the OK carts
creaked on their way and booted
trails to reach golden goal. 1t was
an old hand touching-an old voice
cailing-a light that has grown dim
smnlng once more for its children In
their need. And midway they
passed, two little old ones. arm in
bell-skirted coat. She in mulberry
satin. bodiced and hustled and ruff1ed
and frilled. Feeble and old and gray
they tottered down the street they
had given their youth to build.
Suddenly the cheering died away
and the sunny air was still. AS though
mighty hand had lifted up a veil,
those watching thousands saw that
couple as they really were, not spent
and bent and ready for the grave, but
ruddy, young and glorious again.
They saw the falseness of the tales
with caution and with care. They
saw how those old feet, when young,
had danced to a far mightier jazz
than any that now called to youth
full heels. They saw their hot dis
datn for safety. smugness and all idle
trails to straining hearts. An
| instant and the vision passed. But
IN that instant life had cried aloud
and told the truth.
The things we teach the young to-
day are mostly lies. Greatness comes
not through caution and denial Those
men were not great because they did
without. but for the very opposite
Iintent-because they broke from easy
paths and dared a thousand risks to
| gain the things they sought They
would have laughed in scorn at those
same whining warmers at which
youths laughs today. Their hot re-
| bellion left us priceless heritage. So
Will youths hot rebellion now-if we
| will but find it paths to tread and
keep our shivers to ourselves.
Evening star., 1922-07-07
The Wife Who Wouldn't
Settle Down!
Being Further Adventures of John and Merriam Lind
say of brides Will Be Brides,''
doorway to catch her dancing daugh.
BY Lucille Yam Slyke

doorway to catch her dancing daugh-
"our awful last years laundress
taught her she faltered in apoi-
ogy, I'VE keep hoping she win forget
she cried az that stern father entered.
his sobbing son In his arms, do
please find the bag with our jammies.
It's most midnight, and were such
tired children
She looked like a child herself as
she held out her arms for. her weep
ing son.
Don't pct him!" John said sharply.
Hes been q bad boy, he wouldn't even
speak to his grandmamma."
White with sudden anger Merriam
caught the child to her breast.
Get those pajamas for me" she
commanded.
'If there's anything I can do to
help" Aunt Elsie murmured with a
plying glance at her brother, her
frank disapproval Of his pretty little
wife cleaning from behind her spec
John Lindsay had been the baby OF
his family: his sisters had arrived in
the world during the decade before
he was born. He himself had always
been rather in awe Of Elsie, who was
twelve years older than he. But he
couldn't remotely understand how terri
flying she looked to Merriam and the
twins.
Nor could he imagine what van
dals they seemed to a woman whose
life work had been putting starch
and stitches into cloth.
You might undress Ricky while
Merry does Dicky," John was strug-
Cling with luggage straps.
Ricky howled at the very thought
The pajamas came out at last, gay
orange chambray things, cut pierrot
fashion with apple-green scallops.
They looked a bit startling in that
pale pink and blue spare room. In
deed, Merry's bronze head and
Ricky's copper hair and Dicky's mop
Of red curls all looked positively
revolutionary in that over-dainty
apartment
Evening star., 1922-07-07
Meat and Tomato Pie.

This dish presents an excellent
way Of using up small Quantities of
either cold beef or cold mutton. If
fresh tomatoes are used peel and
slice them; If canned tomatoes are
used drain off the liquid Place a
layer of tomato in a baking dish,
then a layer of sliced meat and over
all dredge some flour, pepper and
salt. Repeat until the dish is nearly
full, then put in an extra layer Of
tomato and cover the whole with a
layer of pastry or of bread or cracker
crumbs When the quantity Of meat
is small it may be helped out by
boiled potatoes or other suitable veg
etables. A few mushrooms win i'm
prove the favor, especially when beef
is used. The pie will need to be
baked from half an hour to an hour.
according to Its size and the heat Of
the oven. 4 HI