davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13
When Great Folks Turn Petty
Ruskns Bitter Criticism of Whistler Brought Suit That
Made Him Laughng-Sock of England

BIZ ]. p. GLASS.

Tt was rather an iii day for John
Ruskin when he became petulant in
writing criticisms of the pictures of
James McNeill Whistler, the painter.
In 1877 Ruskin was the despot of the
art world of England. Did he praise
this artist, success was won: did he
ignore that one, he was doomed. 1t
did not occur to him as he reviewed
the opening ct the Grosvenor Gallery
that he was about to be shorn of O
large share of his dignity.
Whistler had shown his Irving as
Philip the Second of SPAIN" a number
of his "Nocturnes" and some other
pieces. From his supposed impregna-
BILE heights Ruskin turned dour eye
upon them and proceeded to criticize
them with peevish pen. He wrote:
For Mr.. Whistler's own sake. no less
than for the protection OF the pur-
chaser, Sir Coutts Lindsay tthe direc-
tori ought not to have admitted works
into the gallery in which the ill-edu-
Gated conceit Of the artist so nearly
approached the aspect of willful impoS-
ture. have seen and heard much of
cockney inpudence before now. but
never expected to hear coxcomb ask
200 guineas for fiinging q pot Of paint
In the public's face"
. Thu bitter statement would have de-
stroyed a weak man. But Whistler
was not weak. Coxcomb he was, but a
fighting. virulent one, who never took
an insult meekly.
He knew that Ruskin was mistaken,
that he was blind to something that
he did not understand, and that he
was stirred by personal distastes. He
sued for libel.
The case was tried before the emf
nent Baron Huddlestone and a jury.
The whole country was moved to
laughter.
Ruskins dignity suffered in the legal
proceedings. SO did that of his coun-
sell Whistler's wit made him COM
pletely at home. He had good time.
The attorney general stupidity asked
when the price of picture was under
discussion: And 50 you ask 400 guineas
for the labor Of two days."
whistler's reply became famous.
NO" he rstorted. IT ask IL for the
knowledge of Q lifetime"
The attorney general was o bear for
wunishment.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13

Foundation for Makeup.
Dear Miss Leeds-Tell me how to
care for my skin properly. Every night
/ cleanse 1t with a cleansing cream,
then / wash it with warm water and
mild soap. Then ] apply skin To-
ton. During the day use cream Tor
cleansing, finishing with an application
of witch hazel. use no other founda-
ton before applying my makeup. Is
this correct? My skin is inclined to
be rather dry. MISS EDNA w.
Answer-Yes. I think you need
foundation cream to hold your face
powder smoothly. especially as your
skin is inclined to be rather dry. Use
lotion as a powder base. After cleansing
your skin with the cleansing agent, re-
move the surface dust and makeup
with q tissue square. Then wash IN
warm water The soap that you refer
to is a reliable brand But be sure that
you rinse your face thoroughly in tepid
water and finally with cold water. Dry
the skin thoroughly with clean SOFT
towel. Then apply little tissue cream,
skin food or cold cream and massage
il for a few seconds. using light pat
tering movement. Remove the surplus
cream and saturate a pad of absorbent
cotton in cold water, then sprinkle 1t
with your skin lotion and pat the skin
thoroughly until it has dried. Now
apply thin film of finishing cream or
foundation cream and dust with face
powder, pressing the powder on the
skin evenly. Brush off the excess pow
der with a clean wisp of cotton or
soft baby brush kept for this purpose.
I think you will find that this method
makes your skin look smoother and
your makeup go on better. When
you cleanse your face during the day
after removing the cleansing cream,
pat on q little skin lotion or freshener
to remove all the excess cream, then
apply your finishing cream and fresh
face powder. LOIS LEEDS.
Copyright, 1901
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13

HE HADN'T GONE FAR WHEN HE
| CAME TO A SNAIL.
of the time This worm is good, but
| there isn't enough of him"
Swallowing the last of 1t. Blarina
started on along little runway of his
own. He hadn't gone far when he came
| to q snail. 1t took only moment or
two to dispose of that snail, and once
more Blarina was hurrying along his
little runway. He came to a partly
rotted old fence post lying on the
ground. Under the edge of this he
found three fat Slugs and half dozen
sowbugs, all of which were eaten almost
faster than I can tell it. A little bit
later he discovered one of those great
big earthworms called Night Crawler.
This was a prize. But when it was
gone Blarina, instead of being satisfied,
grumbled to himself because there
wasn't another right at hand to be
eaten.
Now. could you have watched Blarina
as he hunted for his food you would
have thought that he must have re-
markably good eyes. Nothing could be
farther from the truth. Blarinas tiny
eyes are hardly better than no eyes at
all. He can tell light from dark, that
Ia all. He knows when 1t Is daylight
| and he knows when it is night. but so
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13
Ungraceful UpperaYms.

Dear Miss Leeds--Please tell me how
30 reduce nay upper arms. am
ashamed to wear short sleeves or put
on q bathing suit 2. am golden
blond with grayish blue eyes and
medium colored skin. What colors are
becoming? MISS SUSAN r.
Answer-Perhaps your upper arms
look large because the muscles have
become flabby through lack of exer-
else. Stretch both arms over your
head and then bend your elbows close
to your head and try to reach down
your back as far as YOU can with
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13

your fingers. Reach up again and
repeat the exercise twenty to thirty
times during the day. Swimming is
q splendid exercise for keeping the
upper arms in good condition Try
to take swim two or three times
week and practice the crawl and breast
strokes for half an hour. Punching
bag exercise is also good for making
the upper arms firmer Watch for my
talk on this subject 2. You may wear
golden brown, yellow, medium blues,
peach, blue-green, green-brown, green
fish yellow, blue-violet, dahlia, light and
dark violet, plum, Burgundy. You may
also wear the pastel shades in green,
orchid, blue, yellow, gray and pink.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13

do you think that you could make
me see the beauty of that picture?" he
went on.
Whistler paused. He looked at the
picture and then he carefully examined
the face of his questioner.
NO" he said finally. 81 fear it
would be as hopeless as for the musi-
clan to pour his notes into the ears of
a deaf man."
Ruskin was beaten, although the
damages awarded Whistler consisted Of
but a single farthing. The worst of it
was that his authority as critic was
irretrievably damaged.
Whistler henceforth wore the far
thing on his watchchain. He was the
best talked about man in England. In
terest in his pictures was greatly quick
ened.
tCopyright, 1897
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13
Mock Hollandaise.

Suitable for any boiled vegetable.
Four tablespoons butter, four table
spoons flour, one-half teaspoon salt, one
fourth teaspoon pepper, one-fourth tea
spoon celery salt, two cups water or
meat or fowl stock, two egg yolks we'll
beaten: one tablespoon lemon Juice, and
one tablespoon butter. Melt four table
spoons of butter and add -four, salt
pepper, celery salt, water Cook until
creamy sauce forms. Stir frequently
Add egg yolks and beat well, slowly add
lemon juice, beating steadily. Add
tablespoon of butter and beat one min
ute over moderate fire.
This sauce is especially suggested for
serving on hot asparagus.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13
Veal Chops, Creole.

Six veal chops cut two-thirds inch
thick. one-third cup -four, one tea.
spoon salt, one-fourth teaspoon pepper
tablespoons fat, one cup tomatoes, one.
fourth cup chopped celery and two
tablespoons chopped green peppers. Rol
chops in -four and sprinkle with sal
and pepper. Place fat In frying par
and when hot add chops and onions anc
brown we'll. Add other ingredients
Cover with lid and cook slowly 30 min.
utes. Inspect frequently and turn tt
allow even cooking.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13
BEDTIME STORIES BY =. T ssse4s3

far as seeing things Is concerned his
eyes are of no use whatever.
But don't be sorry for Blarina the
Shrew. He doesn't need eyes. No, sir,
he really has no use for eyes. You see,
his ears and his nose and his whiskers
make up for his lack of good eyes.
Perhaps you didn't know that whiskers
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13
MENU FOR A DAY.
BREAKFAST.
Orange Juice
Dry Cereal with Cream
Broiled Bacon

BREAKFAST.
Orange Juice
Dry Cereal with Cream
Broiled Bacon
Golden Corn Muffins
Honey Coffee.
LUNCHEON.
Boiled Frankfurts Sauerkraut
Rye Bread Fruit Gelatin
Cookies Tea
DINNER.
Cream of Corn Soup
Broiled Hamburg Steak, Brown
Gravy
flashed Brown Potatoes
Asparagus, Butter Sauce
Lettuce and Tomato Salad
French Dressing
Rhubarb Pie Cheese
Coffee.
CORN MUFFINS.
One cup -four, two tablespoon
fuls shortening, one cupful corn
meal, three tablespoonfuls sugar,
one cupful milk, one egg, one tea
spoonful salt, three teaspoon
fulS baking powder. Cream
shortening and sugar thoroughly;
add eggs. we'll beaten, and milk.
Then stir in slowly dry ingredi-
ents, which have been sifted
twice Divide into creased gem
pans and bake in hot oven rs
minutes. Makes IL.
FRUIT GELATIN.
Two tablespoonfuls gelatin, two
and a half cupfuls water. one
cupful sugar, half cupful lemon
juice, two cupfuls fruit. Soften
the gelatin in one cupful of the
water and bring mixture to boil.
Add gelatin. Dissolve thoroughly,
cool, and add lemon juice. When
it commences to set, stir in fruit,
which has been cut in pieces, and
finish cooking. The fruit may be
any desired kind. Serve with
whipped cream.
RHUBARB PIE.
Line plate with paste and fill
with rhubarb cut into half-inch
pieces. Mix one tablespoonful
-four with one cupful sugar and
one egg beaten together. Turn
this over rhubarb and dot over
with a little butter. Cover with
paste.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13
JOLLY POLLY
A Lesson in English.
BIZ JOS. J. FRIsCH.

M. OF met man who think is
doctor" is the correct form. SINH
larry we say, Who do you think gave
this to me?" Who do you suppose is
the culprit?" Omit the explanatory
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13

words, Il believe" do you think" and
do you suppose" and it becomes clear
that "who" is the correct word, not
whom" In other words. IT met man
who is a doctor" "Who gave this to
me?" and who is the culprit?"
For complete rules governing the use
of who" and whom" send Q 2-cent
stamp to jolly Polly.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13

are really Of some use in the world.
Some are, anyway. Blarina's are Those
whiskers have a wonderful sense of
touch, So, with his wonderful ears to
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13

catch the tinieat Of sounds and tell him
what they are, his wonderful nose to
catch the faintest of scents, and the
wonderful whiskers to tell him just what
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13

he is touching. Blarina gets along very
well indeed. He asks no favors Of any
one
(Conyright i930).
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13
THIS MESSAGE IS
FOR MILLIONS
ALL-BRAN Is Health News
to Them

Millions know that headaches,
general depression and other all
ments are caused by constipation.
They know that cathartics, pills and
patent medicines will not effect per-
manent relief. They will be keenly
interested in the natural, effective
remedy for constipation that ex-
perience has revealed to other
millions.
Kellogg's ALL-BRAN is eaten
everywhere today for the relief and
prevention Of constipation. This de-
licious cereal adds roughage to the
diet that is absolute assurance
against this dreaded disease.
Kellogg's ALL-BRAN is guaran-
teed to relieve both temporary and
recurring constipation.
Kellogg's ALL-BRAN is the orig
inal ALL-BRAN. 1t not only pre-
vents constipation, but contains
abundant iron that enriches the
blood and brings the radiant glow
of health to the complexion. With
milk or fruit juices, it also brings
important vitamins.
Eating Kellogg's ALL-BRAN
daily is one of the most healthful
habits in the world. 1t is especially
essential in reducing diets or cases
of recurring constipation.
Your grocer has Kellogg's ALL
BRAN in the red-and-green pack
age. Served everywhere. Made by
Kellogg in Battle Creek.
N.a@ ts;!.s',
Improved in Texture and Taste
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13
MILADY BEAUTIFUL

Also black in a sheer fabric over q
slip of orange, cream or yellow.
LOIS LEEDS.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13
A Big Annette.

Pray. don't mistake another's need
For what you're pleased to term greed
Old Mother Nature.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-13

may be prepared with
out waste or mussiness.
Easier to peel and seq
ment, too-and they
slice sppetizingIy Thin.
1.-the trademark "Sun-
kist" on skin and wrap
per assures dependable
quality.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-03-14
BY GLASS.

Lucullus, the great and wealthy
Roman general, was patron Of art and
literature, but his greatest fame was
that of epicure.
Juvenal painted his portrait in sim
gle line. He said of LucuIlus that "at
one meal he devours whole estate" .
Food Of quality was so important to
the epicure that he pierced mountain
so as to conduct sea-water to one of his
villas, where he had constructed huge
aquarium for Saltflsh.
He had the finest cooks in the world,
and paid princely salary to his carvers
alone.
In his palace at Naples, Lucullus
maintained q great number of dining
rooms. Each was distinguished by the
name of the diety who was supposed to
preside over the feast. The sumptuouS-
ness and costliness Of the banquet was
regulated according to the Importance
of the diety.
Thus the saloon of Apollo was the
room in which the most magnificent
dinners were served. A single meal In
it never cost less than $1,000.
When Lueullus was entertaining he
had only to tell his servants the name
of the room in which he expected to
eat and they knew exactly what sort Of
dinner he wished.
He was never caught unprepared to
entertain. Once Cicero and Pompey
thought they would surprise him and
presented themselves not long before the
dinner hour for visit.
The time to dine having arrived, Luz
culluS requested them to eat with him.
"If you will not 60 to extra trouble, +"
they stipulated.
Lucullus summoned his maj -domo
and merely said:
place two more covers In the saloon
Apollo"
The cost Of this meal was $1,000 a
plate.
The most famous Of the dinners of
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-03-14
BY SALLY MONROE.

YOU'RE it-n1istress housewife-you're
l. the family dietitian in this new
and absorbing game that is being played
the world over with the aim Of i'm
proving mankind through improving MS
diet /.
The time to begin-the best time to
begin-is the day you come back rom
your wedding trip With your children:
the day after they are weaned. %
course YOU can make up for lost time
IL you start your reforms later, put ~
is easier to succeed II you make no
great delays.
Preparing Breakfast.
II your husband or grown children
eat lunch away from home in the mid
die of the day you probably cannot
control what they will eat then. But
you can start them out with a nour1sn-
ing. substantial, appropriate breakfast.
If they are satisfied at breakfast they
will need and wish less lunch. II their
breakfast is we'll balanced they VIII
have less distorted craving when 1t
comes to ordering luncheon. A light
breakfast may be all right. but light
breakfast followed by a light luncheon
It is a fact that the conventional,
wholesome breakfast dishes are the
things that most men relish-eggs,
bacon, toast, rolls, mufhnS, fruits, well
cooked cereals and cream. Your men
may not like all these things, but they
probably like some of them, and by
studying individual taste q little you
can easily enough lead any man away
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-03-14

LucuIlus was not graced by the presence
of guests. 1t was on TIL occasion that
he gave to posterity-and particularly to
gourn1etS-a priceless saying.
& There being no diners except his mas
ter, the epieures. cook for once abated
his magnificent preparations. Dinner
was by no means fizzle, but it was not
worthy of the master.
.Lucullus sent for the cook and re-
buked him bitterly.
But, Seigneur," rejoined the worthy,
II thought that since you were
"Eonugh," shouted the epicure. when
Lucullus dimes with Lucullus 1t is the
occasion when you must pay the most
attention"
A historic service is accredited to
Lucullus. He introduced the sweet
cherry into Italy 10 years before the
Christian era. having discovered it in
his campaigns against Mithridates, who
himself produced this fruit by careful
cultivation and grating.
The Romans introduced the sweet
cherry to Britain.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-03-14
Hamburg Steak Good Food
When 1t Is Properly Cooked

be added to the meat mixture before
making balls. When making gravy in
the frying pan, cup of strained to-
mato may be added instead of the
stock. Cooked rnacaroni with or with
out sprinkling of grated cheese may
be put In the casserole before the meat
and tomato sauce are added. Cooked
rice may be substituted for the cooked
macaroni.
With Pepper and Onion.
Here is simple way of making q
savory dish from one and a half pounds
Of Hamburg steak. Fry one minced
green pepper and two minced onions in
a frying pan in two tablespoonfuls of
drippingS. Mix the beef with salt, pep
per and half teaspoonful Of table
sauce, and add the fried onions and
pepper. Mix we'll and shape into balls,
rolling lightly in -four. Put back into
the frying pan and fry slowly. When
serving, pour little tomato catsup on
each meat ball.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-03-14

DREJUDTCE against Hamburg steak
undoubtedly had its foundation in
the fact that once upon q time some
butchers here and there used odds and
ends OF beef for the making of this mix
ture. Perhaps, too, they were not quite
as faStidious as they might have been
In cleaning the meat chopper or the
chopping block. But the reliable butcher
Of today puts perfectly fresh beef In q
perfectly clean grinder to make Ham,
burg steak.
# you prefer, buy the beef in q piece
and put it through your own meat
grinder.
Remember that to suit most persons
Hamburg steak should be well cooked.
It is not enough to fry 1t lightly on the
outside. It should not be regarded as
one of the ''last minute" meat dishes.
Here are some ways to make use Of it
to good advantage.
In the Casserole.
For five fair-sized portions order a
pound and . half Of chopped beef. Put
a. half cup Of soft bread crumbs in a
saucepan with q half cup of milk and
cook to a paste, stirring an the time.
Now add the meat, with a teaspoof1ful
Of salt, little pepper and a teaspoon
full of onion juice If desired.
Form the meat mixture into five balls
and roll in -four Melt two tablespoon
fuls of drippings in a frying pan and,
when hot, brown the balls quickly in
this hot fat. AS they become Drowned
place in casserole.
When meat balls are all out Of the
frying pan add little stock, or hot
water in which beef extract or concen-
trated vegetable extract has been dis
solved, to the frying pan, thicken with
flour and water and pour this thick
gravy over meat in casserole. Cover and
bake for q half hour.
Variety may be gained in this dish II
minced parsley or little chopped bacon
is added to the beef A raw egg may
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-03-14
Home in Good Taste


The circulaT-topped window has ar
chitectural beauty which adds to the
charm of a house, from the exterior as
well as the interior, but when 1t comes
to curtaining it, difficulties arise.
In the illustration is shown q treat
ment which is as simple as could be
for this kind of window, and yet is
suficient to lend dignity to the scheme.
A window Of this type is somewhat for
NAL, so that it becomes necessary to
furnish the room in this spirit.
In the window shown, the glass cur
tains are of fine quality of silk gauze,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-03-14
Housewife, Family Dietitian,
Can Train Daily Food Tastes

from the ceffee : and bite of-toast
breakfast habit.
Appetite and Diet.
Appetite is queer thing. Often we
crave not the thing that our diet lacks
but something quite different, How
ever, when the fault in diet is corrected
the annormal craving ceases. Thus,
growing children-especially boys--often
have an abnormal craving for sweets.
candy and soda-fountain drinks. This
is not usually a sign that they need
more sugar at home. They probably
take two helpings of dessert as It IA. and
pillage the cake box between meals,
The abnormal craving for sweets Is
very often sign of insufficient
proteins. They need more building ma
terials-eggs, meat once a day, milk
and cheese.
You yourself may have enough, pos
Stbly too much, protein, The doctor
may have warned you against too much
meat and you may feel better when you
abstain from it. But your demands
and the demands of growing children
are not identical.
Answer to Query.
Among this weeks interesting queries
Is this:
Can you please tell me some inter-
eSting and unusual ways of preparing
spinach? My family like it SO much.
but at this time Of the year like it in
unusual ways Marion x.
Here are some unusually good wavs
Of using spinach:
Spinach Souffle.-Cook one quart of
spinach and thoroughly drain. Season
with one teaspoonful Of salt and one
fourth teaspoonful Of pepper. Stir into
1t the well beaten yolks Of two eggs
and cook for short time over gentle
heat until the egg is set. Let cool and
beat in the stiff beaten whites. Half
NIL with the mixture small stoneware
cups first greasing the insides, and bake
in hot oven for Is minutes or until
well pulled up.
Spinach Salad.--For two cupfulS of
cold, cooked spinach, allow two hard
boiled eggs Season the spinach and
chop the eggs and mix Press into
little cups or molds and chill. Arrange
on nests of lettuce and garnish with
mayonnaise dressing.
Cream of Spinach Soup.-Save wa
ter drained from spinach the night be-
fore and add to 1t cupful of leftover
cooked spinach. Cook the spinach again
in the water, adding enough to make
. pint of liquid. Rub through a sieve.
Make white sauce of one tablespoon
full of flour, one tablespoonful of butter
and two cupfuls of milk. Season with
salt and pepper and dash Of nutmeg
If desired. Add this white sauce to the
strained spinach and spinach water.
Bring to a boil and serve at once.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-03-14
Ny Neighbor Says:

When preparing gelatin des-
serts, IL leftover fruit Juice is used
instead Of water the desserts will
be much richer.
Shoes that have become damp
can be polished more readily II
little paraf1n Is added to the
polishing paste.
Apple pies are much more juicy
if, after the pie is baked, the
juice made by cooking the par
ings with water and sugar is
poured into a funnel placed in
the Sits in the top OF the crust.
To clean nickel on a stove
which has become discolored from
rust and fumes polish 1t with fine
sandpaper and then wash 1t well
with hot soapsuds. Wipe dry and
apply furniture polish. Rub well.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-03-14
APPLE AND BANANA.

Cut apples and bananas into
dice, sprinkle with lemon juice
to keep from turning dark and
also to improve the flavor. II
you like oil pour little over it,
mix all together, then turn into
a dish of chopped peanuts which
have been put through a food
chopper, using fine knife, until
each piece is covered with pea
nuts. Pile on heart lettuce leaves
and cover generously with n1ayon-
I1aise dressing.