davidaulloa/AmericanStories huggingface dataset:
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
Reliable Recipe GiUen
for Making I've Hon,iny

A reader of the household asks for
reliable recipe for making I've hon.
my. The following recipe is one that
has been used in the EDITORS home
for years:
For one gallon of hominy select
three large ears Of corn or four smaller
ones. Shell the corn and cover with
water in which has been dissolved two
tablespoonfuls of I've. Use either lye
made from wood ashes or the CONNER
cial I've. Place the corn over the fire
and stir until the bulls are entirely
eaten off by the I've. Remove from fire
and begin washing the grains in clear
water. AS soon as the grains are cool
enough, rub with the hands to remove
the eyes and bulls. The corn is now
ready to cook. Place in clear water
over low fire and cook until the
grains are tender. If kept on the back
Of coal or wood range it will require
a good part of day for the cooking.
After the grains become tender set in
cool place and it will keep for weeks.
Any preferred method may be used
for serving the hominy Some merely
brown the grains IN hot butter or fry
lngs while others season 1t with cream
and butter
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
Exercise Great Care in
Choosing New Stockings

Stockings show more variation this
season than they have for these many
seasons past. Paris no longer pos
sesses an array of women all wear
ing apricot stockings irrespective of
the color of the dress or costume. To-
day, with the new grays and black and
white effects, plain gray stockings
are attractively worn. Bots de rose
tints are correct for gowns in bois de
rose colorings, though the stockings
should be just shade paler than the
dress. With the new blue and green
frocks great care must be exercised In
choosing the stockings. The safest
rule is to see that they match exactly
the beige of the plain pull-on suede
gloves that usually appear in soft
neutral tint Of that color. For the eve
ming there are also some new shades
In stockings. These are so pale that
the effect is always that of flesh color,
but 1t is a flesh toning toward a deli
cate yellowish cream rather than to
the mauve and pink shades that were
worn last season.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
Boufant Frocks
for Young Girls
Simplicity, YouthfuIness,
Feature Party Dresses
Shown in Paris.

This year Paris insists upon two
qualities for the girls party dress.
The first Of these, observes a Paris
writer in the New York Herald rib-
une, is simplicity and the second
youthfulness. Slim line and bouffant
frocks have authentic places in the
current mode, but the latter is consid-
cred more unusual and can be attrac-
lively worn by the girl Of debutante
age. Among others, she may choose
me full, picturesque robe de STYLE
with its wide, round skirt, often
trimmed with exquisite embroidery
This year Lanvin is dotting her skirts
and sleeves with embroidery that looks
like radiant confetti of silk or metal
powdered over a taffeta or organdie
frock A dress Of this type should, of
course, have the wide oval decolletage
slipping off the shoulders, which is so
becoming to the neck and shoulders of
the younger girl. AS sleeves are an
important factor in this seasons fash
ions, 1t should have little puff sleeves
on 1880 lines. The corsage should be
a semi-6tting affair with seams, but
entirely innocent of anything resem-
bling bone, for If 1t were anything
but entirely supple it would scarcely
find place In the modern wardrobe.
Godets, fiat plaits and founces
either plisse or gathered, are all used
for the new fullness. It has a delight
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
WHAT TINY PARISIENNES ARE
WEARING

pointed tailleur Consider, for in
stance, the wondrous knitted costume
ensemble here pictured. The marvel
of 1t and the luxury. 1t is knitted of
rayon which feels, wears and has every
appearance of real silk. The coat is
knit in tan rayOn to resemble benga-
line-this ribbed stitch which slmu-
lates bengaline is, by the way. the very
newest idea in things knitted. An
other trick which knitting machines
are performing is that Of initiating a
crepe weave. The handsome coat Is
collared and displays revers in white
knitted crepe. The dress which shows
itself so effectively when the coat -
thrown open and which adapts itself 50
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

Der Of smart assemblies. In one she
darts about like shining butterfly, in
the other she becomes a white fairy
and is adorable in either.
In the sketch shown here, Paris
sends us two designs that reveal little
ones, two and six years old, clad in
silk frocks for dress occasions. The
little two-year-old has on cerise crepe
de chine finished at the edges with
black border. 1t has two flower mo-
tifs embroidered on it, showing bios
SONS and green foliage and could
hardly be simpler or prettier. The
little miss Of six-at the rights very
much dressed up in frock of plated
georgette with quaint black satin
sleeveless coat embroidered at the
front in colOrs and the neck is finished
with piping of crepe de chine and
fastened with ties made of it.
For outdoor affairs, girls from six
to fourteen are noted wearing plaid
skirts and jersey jumpers with the
plaid Of the skirt reappearing in the
tam or soft hat. But the mode of the
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
Because Of their delicate texture,

Because OF their delicate texture,
mixing and baking than other types.
The usual method of mixing plain
sponge cakes is as follows: Add the
sugar to the beaten egg yolks and then
the flour and half the salt after the
flour has been sifted. Add the other
half of the salt to the egg whites,
beat them stiff, fold into the mixture
and add the fiavoring last For beat
ing the eggs dover beaten gives sat
isfactOry results and requires less time
and energy than a wire whisk. Pour
the batter, as soon as 1t is mixed, into
smooth INCREASED baking pans. For
large or medium-sized loaf, tube pan
is best because the center opening al
lows the mixture to heat evenly.
Powdered sugar may be sifted over
the top to make the crust more crisp.
The oven should De ready for the cake
as soon as it is mixed and in the pan.
A large or medium sized sponge cake
should be baked slowly at about 325
degrees f., small cakes at somewhat
higher temperature, or about $40 de-
grees F.
Sunshine cake is mixed and baked
in the same way as plain sponge
cake except that some of the beaten
whites are mixed with the yoIks and
sugar to help moisten them before all
of the flour is added.
Angel food is mixed in a slightly diff
ferent way than plain sponge cake.
The sugar, flour and half the salt are
sifted together several times. The egg
whites are beaten with the other half
of the salt until they are frothy; then
the cream Of tartar is added and they
are beaten until stiff The dry ingredi-
ents are then folded carefully in the
beaten whites, and when the mixture
Is partly blended the flavoring Is
added. Only the folding motion should
be used in mixing, for stirring tends to
release the air depended on for Ieaven-
ing. A smooth tube pan is best for
baking angel food, and fairly large
cake will require about an hour in an
oven at temperature of 325 degrees
F. 1t may be tested in the same way
as any other cake.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

ensemble is more often reflected in
matching hats and coats for children.
Poplin and duvetyn are popular fab
RIGS for these sets, to be worn in warm
weather and three-piece matched sets
for fall are shown in brushed-wool
cloths for little ones from one to
.hree years, consisting of coat, hat and
leggins. They are made in pretty
,colors, as light blue, pink, tan and
canary.
When our ancestors industriously
clicked their knitting needles, as an
cestors were wont to do, little did
they dream of the knitted glOries which
the future would reveal Not even
those most possessed with the gift OF
Imagination could picture the triumphs
Of knitted stitch as an interpreter OF
lmertest fashions. such as we OF this
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
EGGS SUPPLY MANY
REQUIRED MATERIALS
iron as Well as Fat and Pro,
tein Easily Digested Are
Essential.

prepared by the United States Department
of Agriculture.)
From March to July is the time Of
year to make sponge cake, sunshine
cake o.. angel food, if one must con-
slider the cost of ones cakes repre-
sented in the number of eggs useG.
The housekeeper need not feel ex-
travagant if she uses from five to
eight eggs at this season in order to
give her family an unusual treat Extra
eggs in the menu supply iron and other
minerals needed by the body, as well
as fat and protein of al easily digested
kind.
Any Of these good cakes may be re-
garded as dessert in itself, as well
as useful accessory with ice cream
Sponge cake is sometimes made the
oasis of other desserts, too-charlotte
russo, strawberry or other kinds of
shortcake, jelly roll, so-called cream
pie and pineapple charlotte are some
possibilities. Either of the others may
be used in the same way, and all are
suitable to serve In the afternoon with
tea, chocolate or coffee.
These three cakes are made without
fat. Eggs supply the liquid and serve
as means of adding air for leaven-
Ing. In sponge cake the same number
Of egg yolks and whites are used in
Sunshine cake a larger proportion of
whites, and In angel cake the whites
GhlV IamOn iuion or croop1 of tor+or
Is added in each case because the acid
affects the egg in such a way as to
make the cake more tender Fine, soft
wheat flour gives best results
Here is table prepared by the
United States Department Of Agricul-
sure showing the best proportions for
these three closely related cakes. The
Quantities given will make two me-
dium-sized loaves each:
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

clarmingly to summertime wear, is Of
the white crepe knit with border and
trimming of tan knit bengaline.
There is real economy in the pur-
chase Of knitted outfit, which is so
adaptable to occasion of weather or
event. First of all rayon knit is de-
lightfully cool and refreshing in the
wearing, also durable, therefore very
practical. The fact that the coat is
strictly tailored In the latest ensem-
bles, insures appropriateness for street
wear; also it provides a separate
wrap over lingerie frocks for summer
evenings. Then, too, there is Just
enough dressiness about the frock to
suffice for informal teatime hours or
other Informal affairs. Striking color
appeal is an outstanding note in these
knitted coat and frock combinations.
Featured are exquisite shades such as
orchid, maize, powder blue, gray, nile
and lanvin green, as well as darker
colorings which combine navy with
red, black with white or sand or with
gray.
While the strictly tailored knitted
ensembles are in the majority, thers
are also many dressy types which show
touches of genius in the way of hand
stencilcd patterns, embroidery, also fur.
like trimmings of sheered wool
JULIA BOTTOMLEY.
co. 1926. Western Newspaper Union.l
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

Straight-line party frocks are also
the portion Of youth this summer.
Fashion has been indulgent enough to
put In new type of fullness that is
partly concealed when the wearer Is
in repose, retaining the slim line that
has been popular so long and that Is
still prime favorite despite the many
attempts made to bring in something
new.
The stralght-line frock ending in a
f1ounce that may be put straight onto
the frock or headed with lines of tucks
or embroidery is one that Is popular
and very becoming to youthful figures.
1t has grace and charm and is much
liked in Paris.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

1t is a rule that is seldom put into
effect. 1t is this: Wash your hair
frequently. There is popular mis-
conception that it is somehow harmful
to the hair to wash it often. But the
best authorities claim that frequent
washing is no more injurious to the
hair than 1t Is to your face.
Use warm water instead of hot If
your hair Is dry. A soap which has
an oil base Is desirable.
If you have the time to dry 1t
thoroughly, shampoo your hair every
week. You should bear this In mind
particularly If your hair has ten
dency toward oiliness.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
Brushing Best Way to
Keep Your Hair Fluffy

Whether you have bobbed hair or
long flowing tresses, your hair should
be fluffy, light, soft and lustrous
Which simply means that your hair
should be healthy and clean. For any
hair when properly cared for will have
these characteristics.
There are so many women whose
hair is limp, sticky, dull and lifeless
simply for lack of a little common
sense treatment. And no woman can
be really beautiful without attractive
hair, becomingly arranged.
Invest in a good brush to start your
hair improvement campaign, advises an
authority. 1t should be sufficiently
stiff to reach through your hair to your
scalp. And the rows of bristles should
be set far apart to permit of easy
cleansing.
Use your brush every morning and
every night. Unless your hair comes
out In alarming quantities on your
brush, you should brush 1t thoroughly
twice day. Don't be content until
your scalp feels warm from the fric-
ton. That means that you have stimu-
lated the circulation of the blood
through the scalp and so the growth Of
your hair, But be careful not to pull
at your hair as you brush. Your
strokes should be firm and long rather
than short and jerky and vicious.
Well-brushed hair is usually healthy
hair But you must do more than
merely brush your hair to get the best
results. Your shampoo Is quite as
important. And the nature of your
shampoo must be determined by the
type Of hair that you have
But there is one general rule that
applies to hair Of all varieties. And
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
TINY TOTS REVEL IN SILKS:
KNITTED ENSEMBLE COSTUME.

MAYHEM occasion calls for splendor
w and little Miss Baby is to be
among those present, she is more than
likely to become a small splash of
vivid color-if she be French. The
smaller she is the brighter the color
that will glow in her little silk frock-
once she has mastered the use of her
scarcely-covered legs. Either a gay
silk, amusingly short-and decorative,
or a fine, sheer. handmade white
dress, is favored for the youngest men,
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02


of eggs, then layer Of toast then a
layer of riced yolks. Pour over a
highly seasoned cream sauce and heat
in a hot oven.
Cheese Nuts.-Blanch and brown
lightly almonds or walnuts, chop and
place in buttered pan. Sprinkle with
grated cheese and bread crumbs; sea-
son with salt and pepper. Soften with
boiling water and bake twenty min
utes Serve with toasted crackers.
Oatmeal PuddIng.-To one quart of
milk add one cupful of urcooked oat-
meal, one-half cupfuI of sugar and
one-half cupful of molasses. Season
with salt, dot with butter and bake
slowly in moderate oven one and
one-half hours. Serve with cream
Raspberry Flummery.-Cover a
quart of raspberries with cold water
boil ten minutes and strain; add a
cupful of sugar mixed with half
cupful Of cornstarch, thinned for pour
ing with a little cold water Cook to-
gether until the starch is thoroughly
cooked Pour into wet molds Serve
with whipped cream.
Peach Cake Pudding.-Line baking
dish with slices of sponge cake soaked
In orange or peach juice. Fill the dish
with fresh sliced peaches well sugared.
Cover the top with meringue and
bake until brown. Serve with cold
cream.
Dreamed Chicken saIad.-Soak a.
tablespoonful Of gelatin in half cup
full of chicken broth. Chop the white
meat from a well-cooked chicken or
put 1t through the meat grinder. Beat
well the yolks Of four eggs, add one
and one-half cupfuls of hot chicken
broth, cook over water till thick, add
the gelatin and seasoning to taste.
Stand in cold water to chill. Mold
and serve with mayonnaise.
Parsley will keep for two weeks IL
well washed and placed in a mason
Jar. Set in the ice box and sprinkle
once with cold water.
SaVory Sliced Ham.-Mix together
three teaspoonfuls Of dry mustard,
one-fourth Of a teaspoonful of pepper,
two tablespoonfuls Of catsup and
few dashes of cayenne. Have ready
pound Of thinly sliced boiled ham.
Spread each slice with the mustard
mixture, with a sprinkling of grated
American cheese, using a cupful.
Place the slices on top Of each other
and bake for fifteen minutes in hot
oven. Remove and chill When ready
to serve cut down at right angles to
the layers.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

age and generation are privileged to
enjoy. We have even reached the
point where machinery is doing most
of our knitting for us.
The latest accomplishment is the
knitted ensemble suit. 1t Is indeed
far cry from the sturdy mittens, socks
and knitted neck-wrappings of the long
ago to an exquisite creation which In
cludes not only an adorable frock but
topcoat which has all the chic and
classic detail of a most perfectly ap-
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
Painted and Appliqued
Butterfly Decorations

With warmer days come butterfly
motifs adjoining much of milady's ap-
parel. Hand painted butterflies adorn
hats of straw, while silver and gold
ones often are appliqued on hats of
felt and silk. Many silk frocks are
noted which stress this motif in their
trimming. One frock worn by a smart
debutante was of crepe de chine with
appliqued cretonne butterflies.
Shorter skirts make for more inter-
esting hosiery. Chiffon butterfly motifs.
the edges of which are outlined with
silk thread, are used on sheer hosiery.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

thrown into the garbage pail. These
! small scraps could be made into palat-
able and wholesome creations, to say
nothing of the saving.
All crumbs left from the bread
board, all trimmings of sandwiches,
all brokeL pieces not available for
last should be gathered. A dish
which is both appetizing and filing
may be made of these crumbs and
bits while they are still moist. Try
the following:
Egged Bread.-Remove the crusts
from broken bits Of bread. Break it
into small pieces-there should be two
and one-half cupfuls. Melt four table
Spoonfuls of butter or two of butter
and two Of ham fat; add the bits of
bread and toss them lightly until well
coated with fat. Pour over the bread
three eggs slightly beaten and diluted
with one-half cupful Of rich milk. Con-
tinue to toss the mixture lightly with
fork SO that each bit of bread is
enclosed in coating of egg. Season
with salt and pepper and serve.
Tomato Toast.-Dip slices of stale
bread into water and place in hot
oven to become heated through, or
steam in a steamer until moist and
hot. Butter generously an cover with
well-seasoned tomato and serve hot.
Rhubarb Pudding.-Butter slices of
bread and lay in deep pudding dish.
cover with finely cut rhubarb, mixed
well with sugar; repeat until sufficient
bread is used to serve the family; add
a few spoonfuls of water and bake I'M
til the rhubarb Is soft. Serve hot or
cold.
Bread Fritters.-Cut stale bread
into thin slices, shape with a small
biscuit cutter, spread with butter and
raspberry jam, press a pair together
and dip into fritter batter, fry In deep
Fat and serve hot with maple strip.
There are bread buildings, milk
toast, and any number of dishes in
which few buttered crumbs add to
both the appearance and nourishment.
Everyday Good Things.
Dried beef cut into bits, added to a
white sauce and used with scalIoped
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

five minutes, or until tender. When
the potatoes are done, take them out
of the water and mash them. Use
some of the mashed potato to blend
with the bacon fat and onion, grad
ualiy adding all of it and finally the
water in which the potatoes were
cooked. Cut the bacon into very small
pieces, add it to the soup. Season
with pepper and minced parsley, if de-
sired, though this is not absolutely nee
esSary.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
Government Recipe for
Making Last-Minute Sour

Bacon and potato soup is made as
follows, according to the United States
Department of Agriculture:
Peel and cut up in small pieces two
medium-sized potatoes and start them
cooking in one quart Of boiling sailed
water. Meantime fry two thin slices
of bacon crisp; take them out of the
pan, and in the same fat cook two
tablespoonfuls of minced onion for
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

full manner of springlng into life when
the wearer walks or dances, and youth
especially will be delighted to find it.
self able to indulge in all the intrica-
cies Of the new dances without the
worry Of wondering how long the side
seam is going to hold out or the tire
some drawback Of having every other
step cut short by the limitations of
an overnight skirt. The modern girl
demands her fair share of freedom,
and Paris sees that she gets 1t, at least
as far as her frocks are concerned.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
Novelties of Season

A new fashion note is the small
wrapped turban made of Roman
striped silk or ribbon and a scarf of
silk in a solid color which has bor-
der around one side and one end.
These come in marvellous color COM
binations and will add a touch of
color to the country costume.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
Kitchen Table Improved
bv L:no[eur,1 CoDeyins

prepared by the United States Department
of Agricultural
Ii one can't have an enameled kitch-
en- table in the kitchen, there are sew
eral ways of making the old table
easier to care for. One of these was
reported to the United States Depart
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
Black Still U.ed

Though it is a colorful season, black
plays an important role. Many black
dresses have panels lined with very
gorgeous colors or are worn with
coats with very vivid Innings.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

macarOni makes
a good luncheon
or supper dish.
Charleston Egg
Toast.-Lay mar
TO W strips O. f
toast in a pudding
dish, then a layer
- -tl, LII
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02

piece of bread
that has become
dry Is usually con.
sidered useless by
a vast majority
OF cooks. There
are q countless
leftover bits that
cannot be used
for toast, that are
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
The Kitchen
Cabinet
q. l92s. western Newspa Der unlonl

Wives are the only labcrers ON
earth who work for board and
clothes; even these are often in
different
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-02
WHAT TO DO WITH BREAD

There Is probably no greater waste
IN the Kitchen than that of bread. A