davidaulloa/AmericanStories huggingface dataset:
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
NUTS MIXED WITH
DIFFERENT FOODS
Mixtures May Be Baked in
a Loaf or Roll.

prepared by the United States Depa rtrnent
of Agricultural
Substantial dishes in which nuts are
combined with various starchy foods,
such as rice, potatoes, or bread
crumbs, are satisfactory for luncheon
or supper. Sometimes these mixtures
are baked in loaf or roll, sometimes
fried as croquettes, or mock sau-
Sages. or served in cream sauce or
gravy, on biscuits, or in patty shells.
Baked vegetable nut hash may be
spinach, and rice or macaroni. Nut
cheese loaf or roll may be made with
either cheddar-type or cottage cheese.
Peanut butter and tomato soup, and
chestnut soup are good. Many nut
stuffings for poultry are liked Chest
nut stuffing for goose or chicken is
favorite. Pecan stuffing for turkey
has long been used in the South, and
walnut-celery stuffing for chicken or
rabbit is still another combination.
Desserts of many kinds may have
nuts added advantageOusly. Some of
those most frequently made with
chopped nuts are the various custard
mixtures such as baked custard; float
ing island, tapioca cream, custard rice
pudding, custard nut pie, and the So
called Cream" pies, which are really
layer cakes with cream or custard
filling. Cottage buildings, fruit mix
lures, and steamed buildings of many
fiavors are better for having few
added nuts, and of course rich
Christmas or plum pudding has good
proportion of nuts. Hot pudding sauces
of many kinds are improved by the adj
dition of nuts. Pecans and raisins, for
example, are a good combination.
Fruit cup and fruit geiatins may
include nuts. Bavarian cream is es-
pecially good when chopped roasted
almonds are mixed through it, says the
United States Department Of Agricul-
ture. All the combinations of ice
cream with sweet sirups or sauces and
chopped nuts commonly called sundaes
can be easily made at home. Nuts
may also be put directly into the Ice
cream mixture, as in the case of So
called burnt-almOnd Ice cream, which
consists usually of a vanilla cream
with chopped roasted almonds added
to it. Almond macaroons are some
times ground up and used in the same
way. A frozen custard containing fine
ly chopped cooked chestnuts, candied
fruits, and suItana raisins, Is called
nesselrode pudding. The addition of
nuts to an ice cream seems to make 1t
to flavor the mixture with
little extra SALT
Almost all candies, also, can be
varied and usually improved, by the
addition of nut kernels. Peanut brit
tie, pecan pralines, walnut taffy, but
ternut maple creams, chocolate-cov-
cred Brazil nuts, are but few of the
familiar types of nut candies always
in favor. Pitted dates and prunes,
stuffed with walnuts or other nut kerr
nels, are home CONNECTIONS easily
made.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

allow it to boil rapidly for about 20
or 30 minutes, or until grain when
pressed between the thumb and finger
is entirely soft. In order to prevent it
from sticking to the pan lift it If nee
essary from time to time with a fork,
but do not stir 1t, for stirring Is likely
to break the grains. When sufficiently
cooked, turn the rice into a colander
or sieve, and after the water has
drained Off cover with a cloth and set
over pan of hot water on the back
of the stove or in the oven, or turn the
rice into a shallow pan, cover with
lid, and place 1t In warm oven for a
short time. Treated In this way the
grains swell and are kept separate.
If a large kettle is not at hand, rice
may also be cooked successfully In a
smaller open saucepan or kettle. al
lowing eight times as much water as
rice, or two quarts Of water to one
cupful of rice. The same method IS
used as with the large proportion of
water, but the rice requires more care
full cooking. If the starchy liquid sur
rounding the grains is washed off by
pouring hot water through the colan-
der in which the cooked rice is drain
ing each grain will be left separate
and distinct This Is not usually nee
essary when the larger proportion of
water Is used.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
Uses for Cur Bread

Slices of cut bread accumulate In
the bread box If 1t is a family habit to
start the new loaf before the old Is
used up, Why not use bread board
and sharp knife at the table and cut
off just what is needed, suggests the
United States Department Of Agricul-
ture? Pieces of bread left over for
any reason have many uses. They
can be toasted or oven-dried and eaten
Alike toast, rolled out for the bread
crumb jar; used for escalloped dishes,
bread pudding, stuffing, thickening for
soups, sauces or gravies, in place of
part Of the flour in mullins, pancakes
or breads, or boiled in hot milk to
Serve' in place of cereal.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
False Hair for Evening;
Curls Nav Be Approved

Bobbed or shingled hair by day and
false hair by night! These are the or
ders of the great artists of the hair
dressing world. Not being able to re-
sist the short hair fashion, which is
the rule rather than the exception and
has ceased to be caprice, they are
temporizing and trying to adapt them
selves to the situation. Coiffures in
special styles for evening wear are be-
ing brought out. 1t is whispered that
a Sevigne couture, with little curls,
stands good chance OF coming into
the limelight.
But hair must be fiat in the day
time. There is no doubt about that
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
LAMB SHOULDER IS
OFTEN PASSED BY
Housekeeper Does Not
KnoU HOU to Prepare 1t.

prepared by the United States Department
of Agricultural
The shoulder is frequently passed
by in favor of the more expensive leg
Of lamb, because the housekeeper does
not know how to prepare it. The shout
der Is less heavy than the leg from the
same animal, and the meat on it is ten
der and sweet. 1t is not so convenient
TO carve if the shoulder blade is left
In 1t, and so it is customary in many
places for the butcher to remove this
bone when the meat is sold. The cav
ity thus formed may be filed with
stuffing. The United States Depart
ment of Agriculture gives the follow
ing directions for preparing a baked
stuffed shoulder of lamb:
cupful of cracker u teaspoonfuI
or bread crumbs salt
blespoonfuIs Il teaspoonful
butter or other pepper or less
fat Sage or thyme if
u cuful boiling liked
water
Mix the seasonings with the dry
crumbs and moisten with the butter
and hot water. Fill the cavity and
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
Demand Continues
for Jumper Suits
One-Piece Outfit, Built of
Heavy Material, Also
Fashionable.

The two-piece or jumper suit is in
great demand, as it has been since
last spring. But for colder weather
the one-piece built of heavy material
is more practical and very fashion
able, notes a fashion writer in the
New York Times. Patou has designed
for moderate winter weather some
strikingly smart frocks of this type, in
mems suitings. These are severely
tailored, but are treated individually,
with buttons, pocket flaps, revers and
cuffs Most az the models are but
toned down the middle front ana
belted with 81 narrow strap of the
goods. In design of wool mixture in
beige and brown the upper part opens
with long reyers, is fastened with
half dozen buttons and belted be-
low the waist. Two narrow dart-like
tucks at each side give a slightly
shaped effect. The frock is worn over
a slip of ribbed silk which shows as
little vest a; the top end petticoat
at the 5ottOll. Patou has INDUCED
his fancy for making sports suits in
several Other engaging designs. in
some of Which he accompIishes a
slight flare in the skirt.
The slim, boyish line is in evidence
in a simple frock of printed velva
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
FLARE GROWS MORE POPULAR:
HEADWEAR FOR THE EVENING

A IL the new ideas which stylists
. introduced into winter coats,
either waXed or waned as the season
advanced, and now that the last dis
plays invite Santa Claus to make his
cholce, it Is easy to see what has
happened to the flared silhouette. At
the beginning of the season flared
skirt lines made a tentative appear
ahce in coats, found some admirers
and PERSISTED. In the meantime many
women have cultivated taste for
radical departures from the straight
line, and widely flaring coats are
making bid for favor. But in both
coats and dresses models preserving
the straight front. or paneled back
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

end front, are more popular than
those with circular flare.
In the two coats pictured, the flare
reaches its amplest proportions and is
most pronounced at the sides, with
fiat, unbroken front lines to accent it.
The coat at the left has a low side
flare, introduced by shaped fiounce
headed by three diagonal folds. The
hem line is uneven and the back plain
Luxurious fur collar and cuffs put it
In the most approved class of fur
trimmed coats. It's companion at the
right develops wider side flare. in
a youthful style with diagonal front
opening. Coats of this kind, made up
In blue, with squirrel accessories, or
beige with beaver-as shown in the
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

brOche and black satin crepe 1t has
deep plating which gives the full skirt
demanded of fashion.
The present version Of the knitted
frock is a jersey, which grows steadily
in favor. The jumper frock of this
woven material spells the last word
in comfort, durability and grace. It's
supple texture is most becoming to
slender figure and in itself is youthful
when properly worn. In this jersey
cloth some uncommonly smart models
are shown. The colors are new and
varied, as are the ways of handling
the material, the flare, the godet. the
plated flounce The bodice is usually
slightly open at the neck, with a Slight
revers collar and string tie scarf.
Patou, Lanvin and most of the French
designers are adding pockets, some
tiny, with little button flaps, some
large and practical. A belt is invari-
ably worn, made of the same material
or Of leather or metal.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
Feather Fans Are Fad
for Formal Occasions

The fancy for feather fans is evil
dent in latest styles being shown in
important shops The grace and lux
ury of the seasons more elaborate
costume quite logically make demand
for elegance in the accessories and
detail. Nothing is more suitable than
ostrich. Many fans for formal evening
dress are still of enormous dimensions
and will be seen as the top note of
many a gorgeous toilette. These are
picturesque in the extreme; regal af-
fairs that belong TO the dowager type of
dress. There are others. light and
lovely as butterfiy's wing, that will
appeal to the younger set. These will
be enchanting with tulle and chiffon
dance ffocks, for the winters social
campaign.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

prepared by the United States Department
Of Agriculture.)
Properly cooked rice should be dry
and have each grain separate but
thoroughly cooked through. Very often
people who say they do not like rice
have never eaten it properly cooked,
and think of 1t only as a pasty mush,
unsightly and unpalatable. If boiled
too long rice becomes sticky and the
grains tend to break apart. Many per-
sons make the mistake Of overlooking
rice and also Of not sailing 1t enough.
In the Orient and In the Southern
states in this country where rice Is
eaten almost daily cooking methods
are used which result in separating
the grains and also in drying them out
so they are not pasty.
Southern cooks generally prefer to
boil rice In a large quantity Of water.
The United States Department of Ag-
riculture gives the following directions
for doing so:
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

OHe-ndlI cupIul OF
sugar; salt and nutmeg to taste, and
three cupfuls of milk, one-half tea
spoonful of lemon juice, part of the
grated rind, and raisins to suit the
taste. Butter a mold, sprinkle with
raisins and fill with the bread and
raisins in layers. Beat the eggs, add
the sugar or honey, nutmeg milk,
lemon and juice. Steam for one hour.
turn out on platter and serve hot
with any desired pudding sauce.
Steamed Bread-Crumb Pudding
Take one cupful of bread crumbs, one
half cupful each of molasses, cold wa
ter, corn flour and raisins. three
fourths of teaspoonful of soda and a
teaspoonful of salt. Mix the ingredi-
ents well, put into a creased mold and
steam two hours. Serve with cream or
sweet sauce.
Peach Cake Pudding.-Line the bot
tom of pudding dish with thick
slices of orange cake soaked in the
juice from canned peaches. Fill the
dish with the peaches, cover with
meringue, using the white of an egg
and tablespoonful of sugar. Brown
in a slow oven.
Orange Ice.-Boil two cupfuls of
water with one cupful of sugar for five
minutes, cool and add one cupful Of
orange juice and one-third of cupful
of lemon juice; strain and freeze.
Combination SaIad-Cut a small to-
matO into quarters or eighths leaving
the sections together at the stem end.
Arrange on lettuce and heap over the
tomatoes finely minced celery, quar-
ter of a pear thinIy sliced and the
tapering end of banana to be placed
In the center; shake a bit of paprika
on the tip and serve. A few skinned
seeded and halved grapes may be used
with or in place of the pear.
Carrot Pie.-Take one cupful of
cooked carrots, one cupful of milk
one-half cupful of sugar one-half tea
spoonful of ginger, one teaspoonful Of
cinnamon, One-half teaspOonful of all
spice, a few drops of lemon extract
one egg well beaten and a pinch OF
salt. Bake in one crust
Fruit Cup.-Remove the skins and
seeds from a cupful of white grapes
and the membrane of one cupful of
orange sections. Mix with one cupfuI
of diced pineapple, one-half cupful of
orange juice and one-half cupful of
pineapple sirup; add few grains of
salt and honey to sweeten. Pack in
Ice and salt until the juice begins to
freeze. Serve in sherbet cups gar
nished with maraschino cherries This
will serve six to eight and makes a
good beginning for a dinner.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

concert, and many other functions, the
loveliest millinery is blooming (as 1t
always does in the depth of winter),
adding much to the beauty of fair
woman and doing much to put every
one in pleasant frame of mind
Dinner hats are almost as varied
as the women who wear them-nO
two, it seems, are exactly alike.
Shapes are graceful and chic, and
there are many gorgeous fabrics, too.
at the command of designers, with
trimmings and jeweled ornaments in
their company. All these are used
with fine reserve and great artistry
it takes professional skill to make real
millinery like that illustrated in the
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

picture-have much vivacity Of style,
and will be deservably popular.
Exceptions prove the rule and there
are some models in coats made with
straight bodies and seton skirts, in
which the skirt begins to flare gently
at the low waist line all round but
even in these the flare is greater at
the sides than at the back and front
Now is the winter Of our dis
content made glorious summer, ev-
cry time we tind ourselves among
women of fashion, wearing their eve
ning headwear. II the dinner-dance,
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

picture. For lines that look simple
are very subtle, and workmanship
must be faultless to be successful.
The group leads off with a wide
brimmed hat of velvet and applique
motifs of embroidered flowers, which
are likely to show CLINT Of gold
thread among soft but lively colors.
These embroidered pieces harmonic
with any color in the velvet The
wide brim narrows somewhat at the
back, and In some shapes the back
brim is cut away. The upper brim
covering is in sections piped with me-
tallic cloth.
Just below this elaborate piece of
work is chic, small hat of velvet so
cleverly draped that it needs no fur
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

fore measuring
Melt enc tablespoonful of butter in an
omelet pan, add the shrimps and stir
until hot; add two eggs beaten with
two tablespoonful of milk; season
with salt and cayenne, and stir and
cook as scrambled eggs. Have ready
SIX slices of bread toasted lightly and
well buttered, cover half the slices
with layer of the mixture and cover
them with the remaining slices, but
tered and toasted. Pour around a
cream sauce, sprinkle with paprika
and serve for luncheon
Oyster and Sweetbread Sandwiches.
-Parboil two cupfuls OF oysters,
drain, remove the tough muscle, fine
ly chop and chill. Chop fine one pair
of sweetbreads which have been
cooked and chilled, add to the oysters
with one-half cupful of finely chopped
celery. Mix well and marinate with
French dressing; let stand two hours.
Drain well and moisten with mayon-
naise dressing. Cover thin slices of
white bread with layer of the mix
slices with mayonnaise dressing Put
together in pairs, trim off the crusts,
cut into triangles and serve with a
combination salad for Sunday night
supper.
Green Pepper, Onion and Parsley
SandWiches.-Cut slice from the
stem end of four green peppers Re-
move the seeds and the white portion
and finely chop through a meat
grinder. Chop one medium-sized
Southern onion, add one-fourth cupfuI
of finely minced parsley, mix all light
ly and moisten with mayonnaise or
cooked salad dressing. Use as fill
ing for whole wheat bread spread
with mayonnaise. Cut into trianges
and serve with oyster cocktails or
oysters on the half shells.
Economical Desserts.
A tasty dessert which is not too
much work to prepare, nor is too ex-
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

who has gone the farthest in this di-
rection. Some of her models are odd
ly reminiscent of the late '70s or
earliest SOS, that period beloved by
George Du Maurier, who delighted in
six-foot, slender-limbed goddesses with
pure Greek noses and equally pure
English minds.-Harper's Bazaar.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

pCllolNC 1Oi VI III
nary use, will al
ways be popular.
@ u a k er Pud-
ding.-Take three
cupfuls of stale
bread, three eggs,
one-third of a cup
full of honey or
LIH
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
@yFS TLr EzEw
kss II kexSs%EFs
g IN SA IN
AEG EapANA q
EuS97 TIA HekH ~
N@. 1925. western Newspapgr Union

Go forth this day with the small
est expectations, but with the larg-
est patience, with a keen relish for
and appreciation of everything
beautiful, great and good, but with
temper so genial that the fric-
ton of the world shall not bear
upon your sensfbilities.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
Black and Dull Red Combined

OF exceptional smartness is a
wrapped coat of new velvet surfaced
material in the shade of brick red
which promises to be so smart this
winter. wide border Of black fox
outlines the fronts and finishes the
hem.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
Boiled Rice.

/ teaspoonful salt l cupful rice
4 or quarts boiling water
Wash the rice through several wa
tiers until all the loose starch is re-
moved, and drain it. Have the boiling
water ready in deep saucepan, add
the SALT slowly drop In the rice and
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
Silver and Gold Kid Trim Hats

AS new as they are interesting are
hats of velours in the bright smart
colors so much in vogue this season.
In the front of the crown the material
is cut away to form a butterfly and
shows facing OF gold or silver kid
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

Shoulder Of Lamb Boned for stuffino.
fasten 1t with skewers or sew the stuff
Ing in. Place the prepared meat in the
roasting pan. Rub drippings over the
surface, sprinkle with salt and pepper,
dredge with flour and brown quickly in
hot oven. Pour cupful of hot
water over the meat adjust the cover
of the rooster closely, and lower the
heat of the oven. Cook slowly two to
three hours, according to taste.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

con are quite
worth while.
OF s hrin p
Sandwiches. - Re-
move the intes-
final veins from
shrimp = t h ere
should be a cup
ful-chop fine be-
n
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17
HOT SANDWICHES

Sandwiches which are hearty enough
for Sunday night supper or lunch
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-12-17

Their adOrnment But the smart ma
iron who wears it may choose to pin
real jeweled brooch or fancy a PEN
dant Of her own, at the base of the
crown-the vogue of jewels on hats
continues. To the left is hat of gold
lace posed over a changeable chiffon
in color and gold. Certain yellowish
green's are favored in combination
with gold, and they harmonize with
any color in the costume. In this hat
the upper brim is yelled with malines
across the front and it is finished with
a gauzy flower at the right side, it's
petals edged with gold. Faille silk
and embossed gold fabric make the
hat below it, and this same fabric is
used for many small, close-fitting, eve
ming hats. A lovely velvet picture
hat finishes the group appropriately
trimmed with ribbon.
JULIA BOTTOMLEY.
&C. 1925. Western Newspaper Union.I j
Evening star., 1925-02-21
EvANGELISTIC SERVICE
AT NINTH ST. CHURCH
Large Crowds in Attendance, With
Rev. Jesse M. Bader as
Preacher.

Tho evangelistic services being
conducted at the Ninth Street Chris
tian Church, Ninth and d streets
northeast, by Rev. Jesse M. Bader
are attracting large crowds. He
Will preach tonight. d. T.. Young,
who has charge of the music and
children's work, will present special
program for the children at 1880 pm.
Maj. w. w. w. Kirby, superintend-
ent of the Sunday school, will present
the entire school tomorrow at $50
am Representative J. M. Robson,
teacher of the Berean Class will ad-
dress that class on the Religious
Lives of Washington and Lincoln"
Mr.. Bader will speak and Mr.. Young
VIII sing in the various departments
of the school. At IL O'Clock Evange-
list Bader will have as his subject
The Model Church." and at 1880 pm.
THE Great American Home" Mr.
Young will direct the chorus choir
and sing a solo at each service. The
evangelistic services will continue
each night next week
The Columbia Heights Christian
Church will be present Monday eve
ming with their pastor, Rev. Harvey
Baker Smith.
Evening star., 1925-02-21
SERIES OF ADDRESSES
BY REV. E. F. SULLIVAN
Catholic University Faculty Mem
Der to Deliver Six Wednesday
Evening Discourses.

Rev. T.. f. Sullivan Of the Catholic
University will deliver the following
dtscourses Wednesday evenings at
o'clock: February 25, Marriage
Laws and Customs Among Primitive
People; March 4, "Christianity $
Influence Upon Marriage: March
IL. THE Ideal Catholic Marriage"
March Is, "Impediments to Marriage,
Both Civil and Ecclesiasticap ;
March %, Divorce; April l,
Problems of Parents"
The following conferences will be
delivered at the 11:15 mass by Rev.
Henry E. O'Keefe of the Paulist
Fathers: March 1, Jesus, The Light
and Satisfaction of the Mind; March
s, Jesus, The Love and Satisfaction
of the Heart; March Is, Jesus, the
Strength and Satisfaction of the
WIFI; March %, Jesus, the Life and
Satisfaction of Soul and Body; ;
March %, Jesus. the Glory and
Satisfaction of the Whole Man.