davidaulloa/AmericanStories huggingface dataset:
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
CHANGES in HATS
Headgear Is Wider and Broader
for Fall and Winter.
No Longer Crushes Into shape-BuiIt
Upon Frames That Stand Away
From the Head.

The first demand Of every woman
for the new seasons fashion is that
her hats shall be in fine trim-that
she shall adorn her head according
TO the latest dictates of style. Her
dresses may pass she can at least
wear a suit-but an oldish hat is
something too damning for words, OBJ
serves a fashion critic in the New
York Times.
Now the hats of the present sea-
son have changed just as much as
the frocks. They are wider and broad
er. They no longer crush into shape,
but are built upon frames that stand
away from the head and create
formality of line entirely new.
From Paris comes the news that the
tricorn will be more popular than
ever. But it is very much elabor
ated tricorn. 1t is larger than it has
been for some time. 1t spreads ont
on three sides with the abandon that
only hat of French origin can show.
AS for the felt hats, they are no
were in the summer. There are silk
and satin hats and duvetyn hats and
velvet hats, but felt hats, those real
opponents of the winter mode, are
much in the minority. However, they
are smarter this season than they
ever have been before. On the streets,
in the places where smart women
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
EARRINGS VOGUE IN PARIS
Long Crystal Drops Particularly Fa-
vored-Pearl Tassels, Antique
Designs, Onyx Used.

Earrings are decidedly in. vogue in
Paris. The long crystal drops are
particularly favored, more so than
rings or hoops.
There is a clever trick among
French women of wearing one earring
Ia long one-dangling down over the
shoulder, and the other ear without
any decoration.
Pearl tassels are favorite earrings.
Of course, the idea is to have ear
rings for each costume, and sometimes.
women have more than one pair for a
favorite frock. These harmonic in
color and design with both the
frocks with which they are to be
used.
There is a vogue for wearing ear
rings containing little portraits in min
iature-of anybody one wishes, of
course.
With the present vogue for white.
jade earrings of this lovely stone are
of course in high favor.
Old earrings or gold and silver are
in demand and ancestral jewel cases
as well as antique shops are being
called on for them.
There are some earrings made of
onyx, set with pearls, that are ire
mendously effective.
And with rhe revival of coral, any
Thing of coral may be worn n the way
of earrings.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
FLOWING Wells ADDS TO HAT
They Tend to Bring Otherwise Plain
t4eadgear Into Harmony With
Modern Gown.

Wells are good just now, especially
when long and flowing, notes a fash
ion correspondent in the New York
Times. They bring an otherwise plain
hat into harmony with all the draping
and fiuffiness Of the modern gown,
and add that touch of picturesqueness
which is so essential if the hat is to
carry out the newer, sweeping lines
established by the recently created
models.
The vogue for lace has reached the
veil to stay, for a veil these days is
of little or no worth if it does not
show a lacy pattern as it stretches
over the face and sweeps over the
shoulders. Some women prefer to wear
their wells rather short, with only
the suggestion of lacy fringe over
the eyes, and others to have yards and
more yards to theirs so that they can
wrap the filmy lengths about their
shoulders and still have ample ends
to trail carelessly in stray breezes.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
FLAT CREPE is NEW FABRIC
Nome, Beautiful silk of Compact Tex
ture and Fine ouaIty-Urfered
In All Shades.

With the establishment of new
Silhouette it is only natural that a
new fabric should also gain favor, for
in the expression of a decided vogue
an adaptable material is always of
paramount importance. That fiat
crepe is the material Of the moment
is more than hearsay, and its popular
ity a recognized fact.
Nome, a new flat crepe, is a beau
tiful silk Of a compact texture and
fine quality. 1t has the soft almost
noncrushable characteristic that dis
tinguishes materials that are all pure
silk and that is such decided asset
in a fabric of its weight. The abso-
lutte perfection necessary in the weav-
ing of a fiat crepe gives Nome the
quality appeal desired in dresses of
the better sort.
The vogue for this fiat silk is based
on many apparent reasons. In the de-
velopment of the circular and draped
silhouette the grace and folds of the
design are most appreciated in fab
ric that catches the light on its many
surfaces. A frosted sheen that is a
feature Of this fabric enhances in it's
very nature the flowing lines of today's
gowns Nome is offered in all the ra-
diant shades to be featured in formal
gowns this autumn and is exceptional
" handsome in navy blue and black.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
SQUASH PIE FILLING
NEEDS LONG COOKING.
Rich Flavor Developed II on
Stove for Four Hours.
Not Economical to Run Gas Stove for
Extra Two Hours-Tested Recipe
by Department of Agricu-
ture is Given.

prepared by the United States Department
of Agriculture)
Throughout the fall months squash
and pumpkin pie may well appear in
the bill of fare If coal or wood fire
is kept up in the kitchen for other
purposes, it is well to cook the squash
for long time to develop the flavor,
but it is not economical and may not
be advisable to run gas stove for an
extra two hours for the sake of flavor
alone The United States Department
of Agriculture has found that when
the squash used for filing is cooked
four hours it develops a richer flavor
than when it is cooked only two hours.
The recipe below can be used for
either squash or pumpkin pie. It has
been thoroughly tested in the depart
ment's experimental kitchen.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

as roasts. On the farm the backbone
and spareribs are cut with large al
lowances Of tender meat attached,
quite different from the closely
trimmed bones offered for sale under
these names. In some markets, espe-
cially at the holiday season, the car
casses of very young pigs are offered
for sale. These are to be roasted
whole.
French fried onions are excellent
with pork chops They are made by
slicing onions across the grain, dust
ing them lightly with flour, then fry
ing the rings like Saratoga chips in
deep fat until they are golden brown
Apple sauce or stewed dried apples
are also good accompaniment for
pork.
Soup.
There is no reason why the liquor
from fresh boiled pork should not be
good stock for soup if carefully freed
from fat. A few drops Of lemon juice
improves the flavor
Sausage.
Pork sausage, a favorite dish with
many people, is sometimes hard to OBJ
tain on the market, the usual offer
'ings being made Of mixed pork and
beef. Small quantities of sausage
may be made at home with very little
trouble
Pork Sausage.
2 pounds Of pork A few grains OF
(one-third fat. cayenne pepper.
i teaspoonful black u. teaspoonful of
pepper. fine sage or
2 teaspoonfuls salt. thyme.
Cut the meat into small pieces and
add the seasonings. Mix well and put
through the meat grinder, using the
fine blade. Make into small cakes and
fry until well done and Drowned
Sausage Pie and Turnovers.
Fry cakes of sausage until brown
and about half done. Arrange in a
baking dish, add the drippings with
enough hot water TO form good
gravy. Give this last a little extra
seasoning. Cover with a crust made
as for biscuit and bake for one-half
hour. Each sausage cake may be laid
on round of pastry which is then
doubled over 1t TO make turnover"
and baked. Sausage turnovers are ex-
cellent cold for lunches, suppers and
picnics.
ScaIIoped Pork
Cut cold cooked pork into small
pieces, removing any excess fat, and
place in a baking dish. Add a cream
gravy and cover with thick layer of
mashed potatoes or boiled hominy.
Heat thoroughly in the oven, browning
the top.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

prepared by the United States Department
of Agricultural
Pork is one of the most widely used
meats. In China, for example, pork is
the staple flesh food; in this country
1t constitutes large part of the meat
used in the farming districts. Natu-
rally where hogs are slaughtered on
the farm use is made of all cuts Of
the pork, but persons who purchase
meat from the markets are likely to
limit their selection to chops roasts,
ham and bacon.
The following suggestions made by
the United States Department of Ag
riculture may be Of help both to those
who buy their pork at the market and
to the farmers who may be glad to
secure greater variety in the use of
their home product.
There is no marked difference in
the tenderness of the different cuts
of pork, but the meat from the fore
quarter is somewhat coarser grained
than that of the loin and hams, and
the proportion of fat to lean is greater.
Shoulders well-trimmed and smoked
are satisfactory to use in place Of ham,
If offered at price low enough to
offset the larger amount of bone
which they contain. The thick end
of the shoulder is known as the Bos-
ton bNtt. Shoulders are sometimes
boned, rolled and smoked. Since there
is practically no waste to this cut, the
real cost can readily be estimated.
Smokedjhams and shoulders are com
monty boiled, but both are excellent
when baked, fried or broiled.
No matter what the method of prep
aration, all pork should be thoroughly
cooked.
Baked Smoked Ham or Shoulder.
Wash the ham or shoulder well,
cover with cold water and simmer for
about three hours for medium-sized
ham, about Is minutes per pound
when followed by baking. ALLOW it to
cool in the broth or remove at once,
trim off the brown crust and remove
the skin. Smear the surface well
with brown sugar, stick it literally
with cloves, using perhaps one to each
square inch. Bake for two hours in
covered rooster Remove cover and
brown the fat side we'll Serve either
hot or cold.
If slices for broiling have been cut
from the center of a ham, the remain
ing hook and butt ends may be placed
together, tied securely and treated as
a whole ham,
Chops, Steaks and Roasts.
For broiling and frying, chops and
steaks are cut from the ribs, the loin,
or from fresh hams if preferred, while
larger portions of these cuts are used
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
RICH FUR TRIMMED SUIT;
NEW STYLES in BLOUSES
NNNln

TT is not enough to say that the
Z handsome suit, shown here, is
smart; its class deserves more com
prehensive term the design is original
and the lines so good that they merit
study and one can hardly imagine
more becoming model. Instead of skirt
and separate over-blouse, the skirt and
bodice, of two materials, are Joined in
a one-piece dress, with unity given to
the design by the decoration.
The dress, as pictured, shows a
bodice of crepe de chine joined to
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

many long coats, the box has as strong
a following. 1t appears in smart COM
binations in which the coat, of plain
cloth, is worn with striped skirt OF
tweed, the colors in the skirt appearing
IN the coat on the collar and pockets.
There are blouses and blouses in
the fall displays, some of them IA
miliar styles, that hold a secure place
in the regard of women, and some of
them showing radical new departures
in the matter of style. These new
aspirants for favor are chic and usu-
ally simple, depending on novel de-
signing and the flavor of rev style in
pirations to carry them to success.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
SPONGE AND IRON GARMENTS
Success in Pressing Lies in Having
Material Evenly Dampened to
Avoid Water Rings.

To sponge and press cottons, linens,
and silks, iron through a piece of thin
cotton material wrung out of clear
water, says the United States Depart-
ment of Agriculture. Another way is
to sponge the material with even
strokes and then iron dry. Heavy or
colored goods should be sponged and
ironed on the wrong side. Sponging
with thin starch or gum arabic water
will make some fabrics seem almost
new. Success in pressing lies in having
the garment evenly dampened so that
no water rings are formed or an I'M
even stiffness produced.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

The new crinkly goods have adj
yanced the cause of coatee and waist
coat overblouses, although the latter
appear in crepe de chine as we'll.
This crepe maintains it's prestige as
the best material for blouses of what
ever character, but mateIasse and sim
liar fabrics lend themselves to the
coatee style. Whoever knows how to
use black satin in blouses or in frocks
is sure of success, especially when
white or a color is artfully combined
with it. The very smart overblouse
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
Tinht-Eittinn Sleeves.

In .contradistinction to the wide,
flowing sleeve effects that are current
now, the dresses of newest conception
from abroad adopt the simple, tight
fitting sleeves of the tailor-made type
of garment This handling was noted
in cloth tailored dresses, and again
in soft silk and velvet modes.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

on havoring and one-half cupful Of
grated coconut. Sift the flour, the
sugar and baking powder together.
add the shortening melted, and the
beaten egg to the milk, then add to
the dry ingredients. Mix well, add
the flavoring and coconut and bake
in loaf pan about forty-five minutes.
If baked in a round pan it is nice
iced and sprinkled with coconut.
Those who find it both convenient
and necessary to use canned milk viii
often wish to know how to use it in
various dishes. A cream soup that is
very delicious may be made by com
bining a can of such vegetables as
pea soup with can of the milk. Just
heat well and serve.
Southern Batter Bread.-Take one
cupful Of ccrnmeal, two cupfuIs Of
milk, one cupful Of water, two eggs.
one teaspoonful of salt one table,
spoonful Of melted lard or butter and
two teaspoonfuls Of baking powder.
Beat the egg whites until light, add
the beaten yolks to cornmeaI which
has been cooked slowly with the milk
and water. Brush a baking dish with
butter, combine the egg whites and
bake forty minutes.
Cream Peach Pie.-Scald one cupfIiI
of condensed milk, add one-haIf cup
full of sugar mixed well with two
tablespoonfuls of cornstarch. Cook
until smooth and thick, then add the
beaten yolks of two eggs and cook five
minutes longer. When cold stir in .one
cupful of canned peaches rubbed
through a sieve and two tablespoon
fuls of lemon juice. Pour into a baked
pastry shell, cover with meringue.
using the whites of the two eggs
beaten stiff and two tablespoonfuls of
powdered sugar. Brown in a slow
oven.
N11 W. nesp
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
Metal Cloth.

Metal cloth wraps are brilliant In
dications of a glittering year. They
come in bright gold or bright silver,
with luxurious fur collars and gor-
geous Innings. Often a bit of EN-.
broidery or brocade is added.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

in accessories of attire this season, as
never before. Nothing too startling,
nothing too undreamed of; provided
always that its use is as unwarranted
and as unrestrained in way as the
idea is unique.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

flour, two tea
spoonfuls of bak-
ing powder, one
half cupful of
milk, two table
$ p 0 o n fuIs of
shortening. one
egg, one tea
spoonful of LEM
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
Autumn coIors.

Brown and navy are among the most
favored colors for street costumes.
Evening dresses show the tendency
toward shades of yellow, rose and
sapphire and feature a low-cut neck
line, much draping and no sleeves.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

Coatee blouses open down the front,
with shawl collars, or lap over in sur
plice fashion. Knitted silk and the
new broken-surfaced fabrics make
handsome coatee blouses, the fabrics
requiring almost no decoration. Knit
ted silk blouses are often finished
with embroidered hip bands and nar-
rover embroidery bands finish the
long sleeves.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
Girls Goat.

Ideal for the boarding school or col
Iege girl is fur coat made of gray
krinmer, with collar, pockets and
cuffs bound with black leather.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
Brilliant Buttonry.

Buttons of wood, brilliantly hand
painted, lend the needed touch of color
TO some Of the new frocks, wraps and
S.Ouses. Originality finds expression
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
Squash Pie.

III cupfuls squash, teaspoonful salt
thoroughly cooked II teaspoonful all
Canned squash spice
may be used). n teaspoonful mace
l cupful milk eggs
Y cupful sugar tablespoonful but
/ teaspoonfuI Gin ter
namon
Put all the ingredients except the
eggs and butter in the double boiler
and bring to the scalding point. Beat
the eggs we'll, and add to the hot mix
ture. Stir until it starts to thicken
Add the butter Bake the empty crust
until a very light brown and pour the
hot filler into the pre-baked crust
without removing it from the oven.
Bake the whole pie in moderately
hot oven until the filing sets.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

with a corn fritter or
cake is good for dinner,
and a satisfying lunch
con dish is:
Potato Pancake.-Pare
three large potatoes and
let them stand in cold
water for three or four
hours, or let soak over
night. Crate them in a
bowl and add one beaten
egg, one-half cupful of
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

flour and one teaspoonful of baking
powder. Season well with salt, pep
per and add milk to make a pouring
batter. Bake on a hot griddle and
serve with sausage.
When serving hamburg steak place
the Well-cooked cake on small cake
Of nodded rice and pour owe. all a
rich tomato sauce. The rice may be
made by stirring a small portion into
J pancake batterg then fry as usual.
For a luncheon dish spread a hot
cake with creamed chicken, lam or
any meat or appetizing leftover; roll
up and serve piping hot
For the oyster lover here is one to
try. Make a rather thick batter, add
the oysters chopped coarsely after
parboiling them in their own liquor.
Serve the cakes in an overlapping
border around boiled fish.
Pancakes spread with sausage meat
is a very good breakfast dish. Fry a
large, thin cake, brush with sausage,
fat, spread with cooked sausage meat,
roll and lay on a hot platter; two
will be enough for the ordinary por-,
tion
French Pancakes.-These are the
jelly-flled pancakes; spread the hot
buttered cakes wfh jelly jam, mar
malade or any desired preserve. Roll
up, sprinkle with powdered sugar and
serve. These cakes may be baked
the size of a dessert plate; spread
with the butter and filling. piled like
layer cake, then cut and serve.
Drop Doughnuts.-One egg, separate
the white and yolk and beat well. Add
one-half cupfu1 of sugar to the yolk,
one-half cupful of rich milk, one and
one-half cupfuls of flour; a teaspoon
ful OF baking powder, a grating of
lemon rind, bit of ginger and salt;
beat well and drop by spoonfuIs into
hot fat. Roll in sugar when cool.
If the milk is not rich, add a teaspoon
full of melted butter. This recipe
makes two dozen snail cakes.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

gather, you will find the felt mats
usurping the center of the stage.
They are blocked into interesting
shapes, usually with puffed and draped
crowns, and they are made with mar
row brims, sometimes wider at the
sides, that droop over the faces and
give a mushroom effect to the general
contour Of the hat. The trimming is
very sparsely done.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
FEATHER cocoNUT CAKE

Take seven-eighths Of a cupful of
sugar, one and one-half cupfuls Of
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
PANCAKES FOR ALL OCCASIONS

With the chilly days of fall we en-
JOY hot cakes for breakfast; chicken
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02
The KITCHEN
CABINET
%, 1922. western Newspaper Union,

90, 1922. Western Newspaper Unton.)
You think that the failures are many,
You think the successes are few.
But you judge by the ~uIe of the penny
And not by the good that men do
You judge men by standards of treas
ure
That merely obtain upon earth,
when the brother you're snubbing may
measure
Full length to Gods standard of
worth.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-11-02

How much grit do you think you've
got?
Can you turn from the joys that YOU
like lot?
Have you ever tested yourself to- know
How far with yourself your will win
go?
If you want to know If you have grit.
Just pick out Joy that you like. and
quit.
The Bridgeport times and evening farmer., 1922-06-09
Engineers To Sail
 To Shore Resort

The first annual summer outing of the Engineers club of Bridgeport is planned for June IT. at which time the members and friends will make a trip to some shore resort by yacht and automobile. The program for the day calls for a shore dinner. base ball, swimming, water pole and boat ing.
 The party will be taken to the Pootatuck yacht club of Strstford and will there board several local private yachts which have been offered for the use of the party. The event is expected to be one of those which are long remembered, so that all persons wishing to go as members or guests should immediately notify A. R. Par ker, secretary of the Engineers Club.
 The chairman of the outing com mittee, Commodore Frank L. CogilI of the Milford Yacht club will have as his aides Dr. M. c. Burt of the Burt and Hubbard company, who is a member of the governing board of the Engineers club, and D. G. Roos. chief engineer of the Locomobile Company.
The Bridgeport times and evening farmer., 1922-06-09
Toys Made By Aged
 At Art Exhibit

Among the special attractions at the lawn fete of the Bridgeport Art League to be held next Tuesday and Wednesday afternoons will be an eX- hibition from the Crawford Shop in New York City of toys made by aged men and women, which are nothing short of marvellous. This organiza- ton is connected with National As sociation for Improving Conditions among the aged poor which has its headquarters in New York City.
 There will also be an exhibition of dolls made by Mrs. Mary c. Allen of Stratford. Mrs. Allen is eighty years of age and the dolls made by her have been, exhibited all over the
 orld.
 In these days murch interest is be- ing taken in psychic phenomena and the committee has provided for Psychic Readings iby Madame Love ridge and Madame Robbe. This DOT ton of the entertainment will be in charge of Mrs E. T. Buckingham, chairman; Mrs. John c. Stanley, Mrs. E. s. Speer and Mrs Arthur L. Clark.
 The club house and grounds will be artistically decorated with original designs and special color schemes in charge of Mrs, W. J. Taft as chair man.
 A very novel feature will also be Japanese Tea Garden where all the tasteful de1icacies of the season will be served. This will be in charge of Mrs. F. N. Hammond and Mrs. Forbes Woods. chairman, assisted by Mrs. c. J. Lavey, Mrs. L. H. Marshal. Mrs Leo Miller, Mrs. F. N. Downes, Miss Elizabeth KiederbilIe, Miss Bertha Hitchcock, and Mrs. A. R. Rogers.
 booth of special vacation read ing matter will be in charge of Mrs. Mrs. F. L. Mills Mrs. J. Morgan. Miss Louise Warren and Ms. Hoffman.