davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11

@OBACCO brown. chocolate brown
coffee brown. toast color golden
brown and the rich. dark brown
i that the French call tete de
negre-light browns that are
like cafe au lait-remember them all
when time comes to plan your Autumn
wardrobe. And II perchance you have
dresses and wraps of these shades OF
brown bring them to light and see what
you can do to make them wearable.
Because there is every reason to believe
that browns are to be very important
this Autumn-as indeed they are at
the present time.
There has been some talk Of a re-
Vival Of the reddish brown tones that
we call henna-such shades as rust and
chow. It was felt that this would b. a
natural outcome Of the Summer fashion
for capucine. or nasturtium shades.
since IL is only a short Jump from the
darker of the capucine shades to the
lighter hennas But so far there Is
little TO indicate that fashion is going
to Jump In that direction. She seems
to prefer the browns that show less OF
red in their makeup. And when she
combines pink with brown the henna
tones are, OF course. out OF the question.
This combination of light pink or
flesh color with brown is worth noting.
Vionnet has made frequent use of it
recently ana IL comes as pleasant re-
lief after the alliance OF brown with
chartreuSe that has been rather over
worked this Summer. Brown and char
treuse were smart. but never becoming
Flesh color or light pink and brown are
becoming as well as smart.
An interesting manifestation Of the
fashion for pink and brown is the use
of pink beige stockings and gloves with
brown dresses which has been seen in
Paris
Another safe prophecy to make for
Autumn Is that black will be in I'M
usually good standing. The well made,
well worn black ensemble will look espe-
cially smart because in this country at
least black has been seen so little this
Summer
Black and gray are especially smart
In Paris. A black dress may be worn
with gray shoes and stockings, and
sometimes black with white Is worn
with gray stockings and matching shoes.
oxford gray tweed is spoken of as likely
to be worn by we'll dressed women.
There are now oxford gray tweeds that
take on added smartness when worn
with gray and black caracul fur. Black
and yellow has been worn in France
this Summarizing one OF the combi-
nations noted at O number of the i'm
poYtsnt races. 1t Is. the sort of thing
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11
SUIT ENSEMBLE.

that q French woman would wear to
better advantage than an American, but
some of the newest sport ensembles for
late Summer and Autumn are made OF
black with orange.
OF all the greens the one most often
spoken of in connection with late Sum-
mer and Autumn fashions is bottle
green. Certainly this is one of the
smart new colors, but after the lighter,
more vibrant greens of the Summer
there is less chance Of its playing an
important part in the new color scheme
The new navy blue is rather light.
1t Is effective in combina ton with white
| or off white and appears now and then
with flesh or creamy pink. And make
a brief mental note of raisin and plum.
They will be this years version of the
purplish tones and may play as i'm
portant role this Autumn as the Bur-
gundy shades did last season.
For evening wear the lighter browns
light cafe All lait and other browns
light enough to be beige. Soft and light
shades of green have an air OF sophisti-
cation about them for evening wear
that appeals to many wonderland re-
Gently have heard quite bit about
melon shades-pinkish yellow ranging
from honeydew to the color Of the in
side Of cantaloupe.
Copyright. 1927
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11
DOlling Up Oatmeal

spoonful of the apricot fuff in the mid
die of the dish Of oatmeal. It is not
only very pretty, but also very good
to eat.
Fresh fruit. such as sliced peaches or
bananas. are also served with oatmeal
and found to add to the breakfast. In
fact, you might try adding almost any
of your favorite fruits-fresh, dried or
stewed. You will be surprised at the
number of possible combinations.
People who don't care at all for bran
served separately add q tablespoonful
or two to their breakfast oatmeal. This
Is one good way to get q bit more
roughage into your diet.
Some morning serve oatmeal with
brown sugar. It changes the favor a
little and children usually like it. Gram
ulated sugar, Of course, Is usually used,
but powdered sugar Is better Don't
confuse powdered sugar, however, with
confectioners', as many do. There Is
a difference.
But do try this, II you are in the
habit of oking oatmeal just three
minutes: Get yourself a pound Of real
Scotch oats and try cooking them In a
double boiler over a tiny flame over
night. See IL there Is any differences
and n your family notices Il.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11
Simplicity Marks
New Curtains

Now is the time to take stock OF win
dow curtains, which during the warm
months have not seemed so important
as they Will when We spend more time
indoors.
Nowadays. Of course, one does not
Judge curtains by their price. Some OF
the most charmingly furnished houses
have curtains of the least expensive
materials and some of the least attrac-
tive houses have curtains that have
cost q great deal. II you can do even
make curtains that win compare favor
ably with those approved by the best
interior decorators. The important
thing is to have them very neatly made
and mounted with perfect accuracy AID
precision.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11
Your Baby and Mine
BY MYRTLE MEYER ELDRED.

The importance of milk in the diet
has been so stressed and hammered
home in the last few years that a new
danger has arisen. Mothers are now
convinced that If the child has his
Quart Of milk q day to drink it isn't
terribly important that he have any
thing else. Milk is looked upon as the
only important food instead Of being
considered vitality important to the diet
of the older child, in addition to all
other foods.
The first year of life the baby gets
an increasing amount OF milk, accord
ing to his age and weight. In addition,
he gets new foods OF various types. such
As cereals fruits, vegetables, simple
desserts; later, meat and eggs. Up to
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11

not milk soured artificially by cultures
Either way 1t is a wholesome and de-
licious drink and is especially valuable
for those children who cannot tolerate
fat. or who have tendency to vomit OF
have too numerous bowel movements.
Remember, If the child is given but
termilk to drink we must count that as
a part of his portion of milk. 1t is milk
Cottage cheese is another form Of
milk. If we give baby several table
spoonfuls of it as his noon meal, we are
In no way compelled to serve glass Of
milk also. Likewise. II we give him q
custard made of cup of milk and the
yolk of an egg and he eats the whole
serving he has had his glass of milk
Just the same as II he drank 1t.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11
Wills White Linen.

Those who watched Helen Wills play
at Wimbledon. England. this Summer
observed that the pleated skirt of her
white linen frock remained smooth and
crisp throughout two sets. They also
observed that she played with q high
backed dress, for she Is not one Of those
tennis enthusiasts who feel that q Bills
tered skin is an essential to good sports
manship.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11
Grated Carrots.

Did you ever try grating carrots and
turnips before cooking?
Here is a recipe that calls for COM
bination Of the two: They should be
scraped and grated and boiled In sepa-
rate dishes In boiling water the carrots
requiring about 20 minutes and the tur-
nips not more than 10. When done
drain and serve with little butter as
4 dinner vegetable.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11

France consists of scrupulouSly
clean utensils and good butter.
Books on cookery written in
France seldom fail to stress
these points and while we rather take
for granted in this country the scrupu-
lous cleanliness of all utensils and tools
to be used in food preparation We prob
ably do not pay as much heed to the
quality of the butter we use as we
should.
The per capita consumption Of butter
in this country Is doubtless as high as
anywhere else in the world, but It Is.
nevertheless. true that the American
housewife Is likely not to treat butter
with the same respect that Is usual with
French housewives, who always use the
sweet. unsalted sort and buy 1t fresh
every day or two.
We eat bread and butter usually three
times q day-we add butter to potatoes
and other vegetables and spread 1t on
our corn. Usually we are content so
long as it is not too salty, of fairly good
quality and well chilled. But IN very
few households is any time taken to
serve it in attractive form. Butter balls
appear only when there are guests, and
crisply shaved butter-as 1t Is usually
found in Francis practically I'M
known on this side of the Atlantic.
It is only recently that any one has
understood the importance of butter in
the diet. The most that any one could
say about it was that 1t was very useful
for seasoning, indispensable in cooking
and decidedly fattenipg. We ate but
ter because we liked It, not because we
felt that it was essential to health and
we spread butter on bread for children
because they were likely to refuse the
bread II we didn't.
Now We know-or should know-that
butter is one of the best sourees--if not
the best source-of vitamin D. the sub
stance in food which in connection with
vitamin A prevents ricketts, and that
does much to diminish susceptibility to
lung and throat infections. We should
also know that it is. most important in
the diet of children and that owing to
its neutral quality it is permissible In
hyperacid as well as the less usual
hyperalkaline condition.
(Copyright, 1920
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11

or green pepper added to the bread and
tomato for variety.
Baked tomatoes may also be prepared
simply by washing whole tomatoes and
then baking them in o hot oven.
sprinkling with pepper and salt and a
little butter and sending to the table.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11
Whv Necklace?

This article Of adornment in England
often took the form of a band of lace
worn about the neck, and so 1t was
quite naturally called necklace. And
then any jeweled collar or chain came
to be called a necklace. Before the
general use of the word necklace for
such ornaments they were called collars.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11

TURQUOISE MORE CHIFFON
FROCK. TURQUOISE SHOWN IN SMALL
LEFT: MAHOGANY .COLORED CHIFFON VELVET
ERMINE COLLAR WORN WITH WHITE GOWN AND
PUMPS SHOWN LARGE GREEN
VELVET OVER GOLD LACE GOWN GREEN EMBROD
PRINTED CHIFFON FROCK IN CAPUCINE
SATIN SANDALS is SHOWN
LARGE RIGHT. SILVER LAME COAT WITH
ENVELOPE BAG, BLACK LACE HAND.
WITH WHITE SATIN GOWN
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11
Tomatoes For
All the DAYS

During the weeks that toma toes are
cheap and plentiful we should plan to
serve them at least once day, because
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11

Following the crop failure OF last
year Estonia is considering measures
for the promotion of exports and the
restriction Of imports.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11
Butter in Standard Child Diet
RY BETSY CALLISTER.

HE basis of good cooking in
France consists Of scrupulously
clean utensils and good butter.
Books on cookery written in
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-11

brown chocolate brown.
coffee brown. toast color. golden
brown and the rich. dark brown
Il that the French call tete de
necTe-Iipht hrcWnS that are
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09
Level Measurements
In Standardized Cookery
BY SALLY MONROE.

It has only been by the most persist
emit statement and restatement of the
necessity Of standard measurements
that women have come to feel the
need of them.
Recipe books written 80 or 40 years
ago abounded in such directions as
butter the size of an egg or the size
OF a walnut. There were scant and
generous teaspoons and tablespoons,
cups were scant or heaping. Often
directions called for enough -four to
make batter of desired consistency
when the tyro reading the book had
no way Of knowing what the desired
consistency really was. II she had she
wouldn't have consulted the cook book.
Now every cook book worth mem
tioning gives very accurate measure
ments and practically every woman
who knows anything about cooking
knows that all measurements are level.
1t Is possible to buy everywhere at very
small cost measuring cups that hold
precisely one-half pint that are marked
to show half and quarter cups. One
does not measure tablespoons by any
spoon that happens to be IN the kitchen
table drawer, but q specially made alu-
minum tablespoon that gives the stand
ard amount.
The work of standardizing cookery
measurements was perhaps more diff
cult here than in England and France,
because practically every French and
English kitchen had set of scales and
housewives had long been accustomed
to using them for measuring tngredi-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09
entS. though their motive In having
them was doubtless to check I'D on

ents. though their motive In having
them was doubtless to check I'D on
tradesmen.
Being less suspicious-or possibly hav-
ing more honest tradesmen-scales were
and are still much less usual In kitch-
ems IN this country and an attempt to
Standardize cookery measure by means
Of Weighing, would have been practi-
cally out Of the question. Women here
were in the habit of using cups. table
spoons and teaspoons to measure and
so 1t was by making these measure
nents uniform that the good work was
done. While the English cook reads
her lists Of ingredients in ounces and
pounds and the French In kilogrammes
and grammes we get just as accurate
results by means Of standard cups and
tablespoons.
Among this weeks interesting queries
are:
THE currant jelly I made this year
half set. Is there anything can do
about it now. and what do you suppose
was the trouble. as made 1t by the
same rule that have made 1t in other
Seasons?"-Mrs. B. M.
It Is hard to tell what the trouble is
without seeing the Jelly. You may have
used too little sugar-or possibly too
much. When too much sugar is used
the product Is sometimes gunmy and
uneven. The currants may have been
too ripe. as the pectin-needed to make
the fruit juice jell-is present in larger
quantities when the currants are not
dead ripe. If you used too much sugar,
then you may be able to melt the cur
rant mixture and add enough crab
apple juice to make the desired pro-
portion of juice and sugar. If you
didn't use enough sugar-then you may
boil 1t down with little more sugar.
1t Is possible to buy pectin separately
and you might add some Of this-fol-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09
FOOD AND THRIFT IN THE HOME
DAILY DIET RECIPE
SAUCE NORWAY RECTOR.

Flour. two tablespoons.
Butter, two tablespoons.
Milk, two cups.
Salt, one-half teaspoon.
Grueyre cheese, one-fourth cup
Parmesan cheese. one-fourth
cup.
Butter. fourth pound.
SERVES OR 10 PORTIONS.
Make a cream sauce by mix
ing together -four and butter and
gradually adding hot milk and
cooking until sauce is thickened.
Place saucepan containing the
cream sauce in a very hot oven
until brown crust has formed on
top. Remove from oven. take of
brown crust. beat sauce with wire
whisk while adding small bits Of
butter alternately with both kinds
Of grated cheese. The intense
heat Of the sauce must melt not
only the butter but the cheese as
we'll. Season with salt and q
dash Of cayenne II desired. Strain
through a fine sieve. Can be
served with poached eggs, vari-
Gus vegetables, fish or sliced
cooked chicken. The food COW
cred with sauce Mornay should
be placed in a moderate oven to
brown lightly.
DIET NOTE.
Recipe furnishes protein, q lit
tie starch and some fat. Lime,
iron. Wtamins A and B present.
Can be eaten by adults of nor
NAL digestion who are Of average
or under weight. Extra food val
lie would. Of course, be added to
any dish this sauce garnished..
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09
Fruit Gelatin Desserts
Those for Which Recipes Are Here Given Are
Cool and Satisfying-Time to Serve Can
taoupes, Watermelons and Peaches

cut the white part into inch pieces
Soak the watermelon rind in lime wa
ter, made by stirring two-fifths Of al
ounce of lime into two quarts OF wa
ter. and let stand for three and one-half
hours. At the end of that time, let the
rind stand in fresh cold water for one
hour. Drain and boil in clear water
for one and one-half hours, or until
tender. Drain. Make sirup with two
pounds of sugar and four quarts OF wa
ter and drop the rind into 1t after 1t
has reached the boiling point. Add one
lemon sliced thin and some spices or
ginger root. The spices will tend to
darken the preserves, but will improve
the flavor. Cook the preserves until
the strip Is thick. or until the tempera-
ture has reached 222 degrees F. When
the preserves are cooked, pack into
sterilized jars. add strip to cover and
seal.
watermelon Sherbet-Take all the
red pulp and juice of ripe watermelon
and to every two quarts allow half q
pound of sugar. Flavor with lemon Il
the stifiy whipped whites of two eggs
and continue the freezing.
Watermelon Salad.-Cut the pulp OF
the melon In good sized cubes. Have
ready a cupful of cool spiced sirup and
scant cupful Of stale macaroons or
crumbs mixed with one-fourth cupful
Of finely chopped nuts. Dip the chilled
melon cubes into the sirup. then into
the crumbs. Heap in chilled sherbst
glasses and cover with mayonna1se,
without mustard. that has been light
ened with well seasoned whipped
cream.
Watermelon Cocktail Prepare some
small balls of bright pink watermelon
with a vegetable cutter, no larger than
marbles. Chill thoroughly. Drain the
liquid from small bottle Of maraschino
cherries chill, and at serving time pour
this over the watermelon balls. Gar
nish with sprigs of mint.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09
Home i'm Good Taste
By SARA HILAND.

The chair which has a stool made to
fit in front of it to form a short lounge
soon becomes the most popular chair in
the living room, especially with the
homecoming business man.
In the accompanying illustration are
shown such chair and stool. They
may be designed to match or the stool
may be sturdier and straighter lined
than the chair The former idea has
been carried out In this combination. :
II YOU are to have two articles of this
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09
1.-TWO cupfuls make O pint; in short,
Four even cupfuls make q quart.
And folks have found this saying sound:
A pintS o pound the world around.

This was about the only table Of
equivalents known to our grandmothers
and they often had difficulty in finding
cups In their kitchens that measured
precisely q half pint or one-quarter Of
q quart. Every kitchen had to GER
tain extent its own system of measur-
ing, depending entirely on the sort Of
cups, spoons, scoops, ETC., that CHANGED
to be there. In using a new recipe.
cook or housewife usually had to try
1t out first. translating the measure
ments given into those that were ia
miliar to her.
One Of the greatest steps forward in
the art and science of cookery within
the past generation has been the gen.
eral Standardization of all written reel
pes And for one take my hat of
or drop q courtesy-or make whatever
gesture one woman may make to an
other In token Of sincere appreciation
Ito the cookery experts and teachers
who did pioneer work along this line.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09

type in your room, be sure to select
wood and covering which will withstand
plenty of hard wear. for, their popu-
larity is going to demand it.
Velvet is one of the best looking ma
terials that can be chosen, and because
the chair has a wooden frame all
around the top and sides it is practi-
cal material However, if your chair
has no frame be careful of velvet. for it
will wear through very soon on the
edges.
Tapestry is about the NEST durable
material for covering a chair and stool,
and for the Summer months linen slip
covers should be provided.
(Copyrigilt, 1920
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09

lowing directions on the package In
which 1t Is sold. would do nothing
about it. II you are planning 10 use the
product at home. There are many
ways that 1t may be used-for sauces
and cold drinks. Added to lemonade
1t makes nice fruit punch. Melted, it
makes a very nice sauce for buildings.
Would you permit children of or
to eat package figs and dates?"
Miss L. G. J.
II the children are In good health
would allow them to eat dried figs
and dates In moderation. Never more
than two or three at a time. Never
get the loose sort-because they may
contain dust and possibly bacteria. I
would advise the best quality package
sort: preferably those that have been
produced and packed in this country.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09
Charlotte Russo.

Make custard of cup of milk. the
yolk of two eggs we'll beaten. and sugar
and flavoring to taste Add half pack
age of gelatin which has been soaked
and dissolved. fold in a pint Of cream
whipped solid, and turn into a mold
lined with lady fingers. Chill, and serve
with Whipped cream.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09
Messina Canapes

Prepare some small squares of fried
bread. Skin six sardines and pound
them with half a saltspoon Of dry
mustard, half teaspoon of lemon juice,
the yolks of two hard-boiled eggs. and
seasonings. Heap on the bread squares:
cover thickly with grated cheese, and
brown in the oven.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09

MENU FOR A DAY.
BREAKFAST.
Melons
Wheat Cereal with Cream
Corn Omelet
Blueberry Mufins.
Coffee
LUNCHEON.
Cheese Soufie
Lettuce
Russian Dressing
Peach Shortcake
Whipped Cream
Coffee
DINNER.
Cream of Spinach Soup
Hamburg Roll
New Potatoes
String Beans
Tomato and Cucumber Salad
Chocolate Pudding
GREEN CORN OMELET.
Score the kernels of cooked
green corn lengthwise, and with
the dull edge of the knife press
out the pulp. Remove the seeds
and partitions from sweet green
pepper, cut it into small pieces
and cook until tender in I table
spoon of butter. Add 2 cups Of
corn pulp with 2 tablespoons OF
cream. Season with salt and stir
until thoroughly heated. Beat 4
eggs until light, add 4 tablespoons
of cream and season with pepper
and salt. Melt l tablespoon of
butter in an omelet pan, pour in
the egg, cook over hot fire until
firm, lifting the edges to allow the
unlocked portion to run under
meath, sprinkle with spoonful Of
the corn mixture, fold over, turn
on a heated platter and surround
with the remainder of the corn.
PEACH sHoRTcAKE.
From sponge cake baked in
a round tin cut piece from the
center, leaving the walls an inch
thick Pare and slice peaches Cor
canned peaches may be used). to
fill the empty space, and mix with
sugar to taste. Beat " pint
cream until stiff, add II cup
powdered sugar and II teaspoon
vanilla and pile above the
peaches.
HAMBURG ROLL.
Take pound finely chopped
steak, season we'll with salt, pep
per and chopped parsley land
onion If liked and mix with
egg, beaten. Shape into a small
roll, squeeze over the juice Of II
lemon, wrap in parafin paper,
put in pan and bake about 80
minutes. It won't stick to the
pan or paper.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09
Value for Money

If you must keep down the food bills
as low as possible remember that the
following foods, as a usual thing. give
high yield for the money they cost:
Cabbage, onions and root vegetables,
such as carrots. turnips. potatoes. etc.
Cereals-espscially the whole grain
sort.
Fresh tomatoes when they are most
plentiful, and good canned tomatoes
the rest of the year.
Macaroni, spaghetti and other So
called "pastes"
American made cheeses-includins
cream cheese and cottage cheese.
most plentiful