davidaulloa/AmericanStories huggingface dataset:
The Medina sentinel. [volume] (Medina, Ohio) 1888-1961, 1917-05-18
STUDENTS IN WAR WORK

Sixty-six per cent Of the students
who have withdrawn from the Ohio
State University up to last Wednesday
for farm wark or military service are
from the College of Agriculture The
College Of Arts is second with 20 per
cent. This is the list of Withdrawals:
The Medina sentinel. [volume] (Medina, Ohio) 1888-1961, 1917-05-18
Gold Thread can Be had from the following known merchants

MEDINA
Medina Farmers Exchange Co.
WADSWORTH
Rickard & Rickard
Ream & Wells
Wadsworth Cooperative Store
Roy Curtis
Fenton & Leathernnan
II. s. Waltz
I. N. Geisinger
LAFAYETTE
wv. B. Chapman
LEROY
Meyer 3 Rice .i..s8
The Medina sentinel. [volume] (Medina, Ohio) 1888-1961, 1917-05-18
Medina May 10.

Gold Thread flour has proven
itself good for all baking pur-
poses. Mrs, "A. L. Snlolk.
The Medina sentinel. [volume] (Medina, Ohio) 1888-1961, 1917-05-18

Seville, May 8, 1917.
Gold Thread flour is @. X, as
/ am prepared to state from ex-
perience. It makes fine bread
and you can put me down Jas one
of its devoted and longtime
friends. Mrs. Clarence Baker.
Mallet Creek, May 8, II.
| have used lots Of the flour
made in Lodi which is known as
the Gold Thread, trying it in diff
ferent kinds Of baking, and think
it is just grand.
Mrs. John Morlock.
The Medina sentinel. [volume] (Medina, Ohio) 1888-1961, 1917-05-18

ERHART
G. D. Haury
u IA. Kaiser
BRUNSWICK
I Gibbs e Lincoln n
Perkins a Ridiker &a..
BENJAMIN \ Linseder
SHARON CENTER
.. MI Wallis
East Side Grocery I.
Brown . Eaight n
B. ]. Rud6aill Il
RIVER STYx
q. II ROlph
The Medina sentinel. [volume] (Medina, Ohio) 1888-1961, 1917-05-18

SPENCER
FirsSt0na a Company
N. J.. Walters
]. H. Ingraham & CO.
HOMER
L. "a. GOrhani
CHATHAM
M G. Ag Henry
Dyer's Store
SEVILLE
John Eshelman
B. M. Rayne
r. "A. Snyder
n. r. lrnmell
4 II. Brotts
The Medina sentinel. [volume] (Medina, Ohio) 1888-1961, 1917-05-18

Seville, Rt. l, May 5, II.
We use Gold Thread flour, and
find it all 0. K. We need moth
ing better. Mrs. VIM. White.
Lakewood, o., May A, 1917.
We can get nothing here in
Lakewood that we like as well
as we like Gold Thread flour.
Please send us three more bar
relS at once.
Mrs. Henry Derhammer.
C hippewa Lake, o., May 5.
We are using Gold Thread
-four and have good bread and
p stry. It's fine,
Mrs. G. w. Stewart.
Chippewa Lake, May 5
Can't bake bread at our house
without Gold Thread flour.
John Kulp.
Medina, O., April 13, 1917.
l have used "Gold Thread"
flour with excellent success and
regard it as an exceptional pro-
duct for the money.
Mrs. G. M. Denton.
The Medina sentinel. [volume] (Medina, Ohio) 1888-1961, 1917-05-18

Medina, O. May 10.
| find the Gold Thread -four ex-
'cellent for all baking.
Mrs. Eliza Case,
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1917-12-20
BOUDOIR CAPS

An attractive assert
ment of Boudoir Caps es-
pecially for Xmas gifts.
These are well made and
trimmed with dainty laces
and ribbons. Come in
shades of pink, rose, la
vender, white and light
blue. Each SOC to $3.50.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1917-12-20
GIVE "HER"
SLIPPERS FOR
CHRISTMAS


are always the Just right"
gift.
Women's Felt Cumfy Slippers
S1.75
Braid trimmed; colors are old
rose, blue and wine.
Womcn's Felt Cumfy Slippers
$1.5O
These come in eight c%olors: rib
bon trimmed.
WOmcn's Felt JuIiets SI.35
Ribbon trimmed, leather soles
and heels. in grey, brown
and black.
Womcn's Felt Julicts Sis
These are fur trimmed; leather
soles and heels; green, brown
and black.
Womcn's Felt Toilet Slippers
800
Leather soles and heels, black
and grey.
Womcn's Pink and Blue Creton-
ne Boudoir Slippers Sis.
Made with leather soles and
heels.
Womcn's Satin Slippers $3.50
Made with Baby French heel;
come in pink. blue and old
rose.
Wumcn's Satin Boudolr slippers
$3.50
Made with no heel and buck
skin soles, in blue and pink.
Momcn's Pink and Blue Gre
tonne Boudoir Slippers S1.50
Made with no heel; very COM
Portable and nice.
\ very choice assortment of chill
drcn's Cumfy Slippers.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1917-12-20

SPECIAL NOTICE.
This store will remain
every evening this
week till 8 o'clock, be-
with Monday
in order to give
all an opportunity to
conveniently.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1917-12-20
LEATHER COATS

We are showing this season a very
strong line of leather coats and jack
cts, smart styles, quality coats. the
like of which you've never seen in
Pendleton before. You1l have to see
them to really appreciate their value
and class" They come in light
weight, very comfortable and easy to
wear and absolutely wind proof.
Priced from ......... $3.50 to $500
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
vould not be rich enough TO taste good.
Foods depended on for fat:
Butter and cream.
Lard, suet and other cooking fats.
Salt pork and bacon.
IN, hla and salad oils.

Butter and cream.
lard. suet and other cooking fats.
Salt pork and bacon.
Table and salad OILS
Some food materials really belong in
more than one group. Cereals, for ex-
ample, supply protein as we'll as starch.
eral matters acids, cellulose and body
regulating substances, for which they
are especially valuable, and most meat
supplies fat as well as protein. The
lists given show some OF the common
food materials arranged In these Ave
groups. according to their most impor-
tant nutrients. Thinking of foods as
belonging to these groups should help
to prevent two mistakes-that of serv-
ing meals that have not sufficient va
riety and that of cutting down In the
wrong places when economy either OF
time or money Is needed
The groupings will help the house
keeper who wishes TO save money or
time to simplify her 1neala without
making them one-sided or incomplete.
For example, from these groups tho
housewife who has been serving broad.
potatoes and rico o. horniry in one
meal VIII see that one or evnn two may
lie left out without emitting any Inn
portant nutrient They VIII show her
that cuStard which Is made OF milk
and eggs. two foods from group :.
would hardly he needed after n iu~a!
In which n liberal supply OF meat had
been served, and that child does not
need milk at the same meal with an
egg or meat 1t Will suggest that
baked beans or other legumes. or thick
soups made OF legumes are substitutes
for meat rather than foods to be eaten
with meat
If. by studying these groups, the
housewife finds that she has provided
tissue-building protein (group p and
the necessary though small amount Of
ssue-buildtng minerals and body-reg-
ulating materials (group j she may
safely build UP the bulk Of the diet
from whatever materials from the other
groups that Seem economical. whole
some and appetizing.
This method of planning prevents
substituting one food for another which
has an entirely different use. In gen
eral. economy within each group Is
safer than using an inexpensive food
from one group In place OF an expen-
sive one from another group
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
Watch Temperature of Oven.

About five minutes before the first
batch of six loaves of bread goes into
the oven, n second mass of six POUNDS
of dough is divided, nodded and placed
INTO creased pans, and raised for
forty minutes. SO that it may be placed
In the oven when the first batch comes
out.
When the first six loaves arc placed
in the oven, the gas should be turned
down SO that the temperature therein
becomes approximately $50 degrees F.
(about hot enough to bake layer cake
or biscuiD. The temperature OF the
average gas oven is too high for bread
throughout the baking period. The
baking is continued for fifteen minutes.
At the end of that time the pans are
turned end to end in the oven. and
the baking continued for about twenty
minutes longer This gives a total of
about thirty-five minutes baking.
The dough which Is left after the
into rolls, and yields two large pans
or about two and a half dozen rolls.
These are usually baked in time for
supper.
The total cost of making twelve
loaFes of bread. each weighing approx
imately IAN ounces after baking. and
two and half dozen rolls. with -four
cost of so cubic feet of gas required
as fuel for running the oven two hours.
is sl03h.
With bread at present costing 10
cents for one IA 1-3 ounce loaf, or 11.15
cents per pound, and rolls at Is cents
per dozen. twelve IAN ounce ioaves. or
1887 pounds Of bread would cost
s1.2111. and 2h dozen rolls at Is cents
per dozen would cost 37k cents. max
ing a total cost of Sl.59.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
HOW TO SELECT FOODS.

If the housewife Will group the vari-
Gus foods In her pantry. vegetable bins
and refrigerator into five simple groups.
and will see that foods from each of the
groups appear In each days meals. she
can feel sure that she is giving her
family the eight different substances
which the body needs for well being.
This grouping will help the house
keeper who wishes TO save money or
time to simplify her meals without
making them one-sided or incomplete.
1T will enable her to determine
whether the meals supply nil tho DIFF
ferent materials needed and VIII pre-
vent substituting one food FOR another
which has an entirely different use.
To help the housewife group foods In
simple and effective way tho nutrition
specialists of the department OF Agri-
culture have published the following
suggestive grouping on how to select
foods.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
HELPFUL HINTS FOR IRONING DAY.

ironing boards are inconvenient be
cause they are detached from the
board. and because of their elevation.
requiring the lifting OF the heavy fiat
iron constantly. To do away with this
Inconvenience. tack at the right-hand
end of the board a strip of heavy as
bestos paper, covering the upper sur
face Of the board for about twelve
inches.
over this stretch and tack strip OF
auarter-inch mesh wire net. the kind
used for ash sleeves. This combination
of wire and asbestos will serve as
broad. immovable and flreproof rest for
the irons. and will be on the same level
as the padded part of the board. The
wire also serves to keep the irons
scraped clean. An oblong of zinc or
tin. a trifie larger than the iron. will
serve as a stand II it is nailed to the
ironing board.
sensible iron holder Is made by
cutting off the leather top of an old
soft shoe and sewing It between sev-
eral thicknesses of cloth. Then you
can iron with perfect comfort and
without burning the hands. A piece of
asbestos in the ironing holder will also
protect the hands from the blistering
and swollen effects of a long use OF the
hot iron,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
Formula and Cost of Material.

The following is the formula and cost
of material used for making this bread ::
Ten pounds of -four at SIG per barrel.
so cents: s pounds Cor quarts) of
water at 70 degrees F.: u pound sugar
at cents per pound, Az cents: X
pound Cor ouncesl salt at 4 cents
per pound. y cent; cakes of Yeast at
cents per cake. Il cents; SO cubic
feet of gas. as fuel. at so cents per
1000 cubic feet. s IL cents; total. Sio3i Z
tThis will make twelve liz ounce
loaves and ~ dozen rolls)
The dry ingredients. excepting the
yeast. are weighed and mixed thorough
ly by passing them through a -four
sieve. The mixing of the dough is
started in the morning any time be-
tween and o'clock. and ii Is done
in a pan large enough to allow for the
increase in the volume of the dough
throughout the period of fermentation.
This pan should have capacity OF
about four gallons.
The yeast Is dissolved in small por-
ton of the water and added to the re-
mainder, and the whole is added to the
dry ingredients and mixed thoroughly
by hand for two or three minutes, or
until the -four is thoroughly moistened
and forms a homogeneous mass. The
resulting dough is then set aside in a
cool place fabout 20 degrees FL. COW
cred with a damp cloth and allowed
to ferment until 4 or o'clock in the
afternoon
At this time. or when the fermenta-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15

Flatirons may be cleaned in water In
which washing soda has been dis
solved. They should be well dried,
salt. When aatirons get rough be
cause of starch sticking to them. try
resting them while hot on sprig OF
evergreen Deeswax and salt will
make rusty fatirons as clean and
smooth as gAss. Tie a lump of wax in
a rag and keep 1t for that purpose.
When the irons are hot. rub them
first with the wax rag. then scour with
a paper or cloth sprinkled with salt.
Candle ends are good for this purpose.
Paraffin paper is excellent to use in
stead of wax. Fold the paper, lay it
on the board. and pass the iron over II:
All irons are better for being creased
occasionally with warm mutton tallow
or sweet oil. Let them stand few
DAYS after the grease has been ap-
piled. Wash them in a strong soap
suds. then rinse them in hot soda wa
ter and wipe dry.
To Heat Your Irons.
For heating hatirons on ironing day
an old griddle iron is fine. The griddle
Ats on the stove after a lid is taken
of and thus brings the irons nearer to
the fire. When heating irons by gas,
much gas may be saved by buying
tin pan large enough to fit over the
number Of fatirons to be used. Make
hole in the middle of the bottom of
the pan and fasten there on the out
side one OF the small wooden knobs
TO be found at hardware stores. Use
this pan to cover the irons and they
will keep the heat even with the gas
turned low. II il easy to remove the
cover. az the handle remains cool
Heat a brick AT the same time that
YOU heat your irons. The brick may
be used An iron rita nd, and will save
many trips to the stove and back. Be
ing hot. II keeps the irons warmer
much longer than d common stand As
each fresh iron is placed on The brick
IL renews its heat.
The iron-rests commonly used on
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
Iron While Sitting Down.

II an ironing board is notched to At
the back posts Of two chairs Of equal
size. 1t viii be held as firmly as a ia
BILE and cannot move or slip. If II IS
Just high enough for the knees to ft
under when seated. all the small pieces
in the wash may be ironed while seat
ed. saving much fatigue to the back
and feet.
Pad the ironing hoard on both sides
Use one side for white goods, the other
for colored. Attach a big pocket to
the Ironing hoard to prevent skirts
and dresses from dragging upon the
floor. The pocket may be made Of I'M
bieached muslin with a wide hem at
each end. and long enough SO that
when 1T is attached to the sides of the
board it viii nearly touch the floor
A double piece Of muslin may he put
on the corners of the hem to reinforce
It. and these corners may be pinned to
the end of the board at the sides after
the garment falls within the loose
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
Land May Be Added.

The material in the above formula.
ing a difference of 55h cents per batch.
or s10.87 per barrel of nour. II only
one-half Of the quantities given above
be used. making six loaves OF bread
and fifteen rolls. the saving is about
20 cents less per barrel OF flour than
that indicated above. due to the fact
that relatively more gas must be used
Is cents per pound may be added to
the above formula, and worked into
the dry ingredients after they are sift-
ed and before adding the yeast and
water This would add 12h cents to
the cost per batch. but would yield one
half pound more bread. increasing the
cost little. but still effecting a saw
ing of se.4T per barrel Of hour.
Experiments show that the baking
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15

Persons travelling or boarding will
md the following ironing board con-
trivance a great help: Buy a good
sized ironing board and have 1t sawed
in two across the middle. Put three
large strap hinges on the under side.
which insures a smooth top. and it can
be folded and put in a drawer when
not in use. or it will go nicely in the
bottom OF an ordinary trunk.
Make your ironing sheet Of strong
unbleached muslin cloth, and instead
of pinning 1t at the back. hem the
sides and sew pieces of tape to the
sides about six inches apart. then when
the sheet is drawn over the board. tie
the tape. and the sheet will be kept
drmly in place and will have no pin
holes to start tears
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
TO MAKE HOMEMADE BREAD
WITHOUT LARD, MILK OR KNEADING

Flour is more expensive now than it
has been since the civil war Bakers
are now giving fourteen-and- "a third
ounce loaf at cost of 10 cents. where
as last summer we were buying Il thir-
teen-and half ounce loaf for } cents.
Little wonder, then. that housewives all
over the country are realizing that IT
behooves :hcm to follow the lnJunc-
tion OF that old sage, solomon. ana
look we'll to the ways OF their house
holds
Wheat bread contains the clements
OF nutrition, and is our chief article
OF diet. but the taboo has long been
placed on homemade bread by the aV-
erage housewife because of the as
sumed laborious kneading required. and
the uncertain results obtained.
With our country at war, expenses
in every household must he curtailed.
Figuring at the high rate of SIS per
barrel for the best flour. you can save
$10.S7 per barrel by baking your own
bread.
II cannot knead it." you insist.
That kneading is necessary to bread
is a faIlacy. Those who have made
bread scientific study have discovered
that the process of kneeding is unnec-
essary If the proper ingredients are
used. and the fermentation is carried
on at the proper temperature.
kneading does make the bread
white, nutty favored loaf nutritious
and wholesome. can be made without
kneading and without those now ex-
pensive ingredients lard and milk.
And the labor
If started at the proper time the
breadmaking may be co-ordinated with
the other homework so that it does
not require extra time other than that
which must be devoted to the required
household duties.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15

ton has proceeded approximately eight
or nine hours, about six pounds of the
dough are taken from the mass. placed
on a bread board. divided into pound
ioaves. nodded and placed into bread
pans which have been previously
creased. The dough in the pans Is
then allowed to ferment In warm
place tabout SIS or 80 degrees FD Tor
about forty minutes If gas is used for
cooking. the oven should be lighted
and heated at fun force for about eight
TO ten minutes before the dough Is
placed in It,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
Cooperation Is Desirable.

The method described above may be
| worked to better advantage when two
or more families cooperate In the bak-
ing Of the bread. II fresh bread is de-
sired two or more times per week, each
housewife takes her turn at baking the
| bread, the work being done in her own
h ONE. using her own fuel. so that this
item Of expense may be equally divided.
Baking for more than one family will
insure fresh bread more often for all
and will also insure hot bread or rolls
for the evening meal on the days on
which the baking IL done. If the bread
is kept in a bread box 1t remains fresh
for a longer time and will not become
moldy in a week.
Cooperation OF two or more families
has also the advantage that flour may
be purchased by the barrel without a
great cash outlay for any one family. thus
obtaining the benefits derived from
buying In large quantities. 1t is bet
ter to have individual pans for baking.
especially when the bread is to be di-
yided among different families.
These pans may be purchased for 8
to 10 cents each. and should be Of ap-
proximately the following dimensions:
Top, inches by ~ inches; bottom. y
inches by Sk inches: height, 2h inches.
stock in almost any housefurnishing
store The baking oven of an average
gas range will hold at least six pans
of the above mentioned size.
The same IOTmuid adJuetapIe 10 any
size family is: One quart nour. one
tablespoon sugar. one teaspoon sait.
three -fourths cake yeast: water enough
to make a dough that will not stick to
the fingers when mixing.
There 10 O great advantage to the
housewife. who needs must be the
breadwinner of her family in this slow
method of raising bread without the
process OF kneading. as 1t enables her
to start her bread in the morning and
bak h "a
quick rise may be made with water
at so degrees Fahrenheit "a little cold
err than lukewarn), allowing the dough
to ferment four hours in a room of
about the same temperature $50 degrees
F., then proceed in the same manner
as with the slow rise.
Remember. that to make good bread
one must use good -four. the proper
ingredients and the fermentation must
be carried on at the proper temperature.
c. r. ].
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
FOOD. HEALTH, HOME AND THRIFT

oven OF an ordinary gas range large
enough TO bake ak one-pound loaves
az one Time should consume. when run
ming At full force. not more than forty
CUBIC ieet OF gas per hour. and main
tain temperature In excess of that
REQUIRED for baking bread. The maxi
mum ume required to bake the two batch
es OF bread and one batch OF rolls and to
heat the oven to the required tenn
perature is two hours. Since II If not
necessary to run the oven at full force
Ct any time during the baking except
FOR the nrst ten minutes heating. the
charge made for fuel is considered
quite ample to cover any reasona BILE
variations which may exist in the price
paid for gas as well as differences in
the amount consumed per hour by DIFF
ferent gas ranges.
II It 10 desired to increase the num-
Der OF loaves OF bread baked the guam
titAs should be increased and each sue
cessive batch of six pounds OF dough
should be divided. nodded and placed
in creased pans about Eve minutes be-
fore the previous batch is placed In the
oven. thus allowing about forty min
utes for raising in the pans and thirty
fve minutes for baking
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15

that kept growing till the
whole back OF his head
was a mass of scales. His
scalp was red and infla.ned
and his hair ali came out
at FIRST. and when il came
back it was dry and stiff.
! hated TO look at him.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
Cuticura Soothed NV
Little Boys itching
Eczema Like Magic
And Cost Only SITS

My child had eczema that started
with scale on the back of his head.
Under the scale were festered ninnles
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-15
Group Fruits and Vegetables

Without these the food would be
lacking in mineral substances needed
for building the body and keeping IT in
good working condition: in acids. which
give flavor. prevent constipation and
serve other useful purposes. and in min
ute quantities of other substances need
ed for health BY giving bull. to the
diet they make it more satisfying to
the appetite.
Foods depended on for mineral mat
ters. vegetable acids and body-regulat-
ing substances.
Fruits-Apples pears. etc, berries, nses.
lemons, etc. bananas. melons. etc.
green peas, beans. etc. tomatoes. squash. etc.
potherbs or green's potatoes and root vegeta-
bles.
Group 2-Meat and Meat Substitutes
These are sources Of an important
body building material, protein. In the
case of children part of the protein food
should always be whole milk.
Foods depended on for protein:
Mix. skim milk. cheese, etc.
Poultry. Eggs. Meat. Fish.
Dried peas, beans cowpeas, etc. Nuts
Group Foods Rich in Starch.
Cereals (wheat. rice. rye. barley, oats
and corn) and potatoes white and
sweet. Cereals come near to being
supply more of the nourish ment than
any other kind Of food. 1t is not safe,
however. to live only on cereals
Foods depended on for starch:
Cereal grains. meals. hours etc.
Cereal brea kfast foods.
Bread. Crackers.
Macaroni and other pastes.
Cakes. cookies. starchy puddings etc
Potatoes and other starchy vegetables
Group 4-Sugar.
Unless some Of the fuel is in this
form the diet is likely to be lacking in
flavor.
Foods depended on for sugar:
Sugar MoHsses. Sirups Honey
Candies. Sweet cakes and desserts
Fruits preserved in sugar, jellies and
dried fruits.
Group Foods Very Rich In Fat.
These are important sources of body
fuel. Without a little of them the food