davidaulloa/AmericanStories huggingface dataset:
Arizona republican., 1920-01-19

AVvILtIIIueu LIOIIL T eIsC 0rIc 2 of that nation hdve decided upon the formation of this Investigating com mittee of the senate. and its object is to profit by the series of accusations which are being made before the said committee to make evident the neces- sity of intervention in our internal af- fairs.
 .'Mexicans who have contributed with their statements toward giving body to this information. which in turn will serve as a ground for committing an abuse against the republic. unques- tionably yacommit the act of treason to their country"
Arizona republican., 1920-01-19
GERMAN TROOPS COLLIDE w 1 T H
 POL ISH FORCES

BERLIN, Jan. 1S.-An official tele- gram received from DanZig reports collision between German troops anC Poles near Arguena (province of Posen), in which the greater part Of German occupation force fell into the hands of the Poles.
 The dispatch places the entire blame for the affair on the Poles, saying that they advanced several hours be- fore the time agreed upon for the German evacuation of the district.
Arizona republican., 1920-01-19

Osler lived long enough to disprove his theory concerning the uselessness of men above the age of 40.
 At last the world has got back to normal Bryans boom is launched.
Arizona republican., 1920-01-19
PASS SHOPS COUNCIL BILL

BERLIN. Jan. 1S-The national as sembly today passed the shops council measure by vote of 213 to 64.
Arizona republican., 1920-01-19
MEXICO WARNS
 NOT TO AID

Ccontinued from Page one)
Arizona republican., 1920-01-19
WILL HI. HAYS PAYS
 PHOENIX A VISIT

Continued from Page One)
Arizona republican., 1920-01-19
ARMY TRANSPORT
 IS IN DISTRESS

Continued from Page One,
The Colorado statesman., 1920-11-13
REAL SUPERIORITY OF COOK
Not So Much in Preparation Of Fancy
Dishes as in Setting Table at
Lowest Cost.

The real superiority of good cook
lies not so much in making fancy or
expensive dishes as in the attractive
preparation of inexpensive, everyday
dishes, and in the skillful combina-
tion of flavors. The appetizing dishes
good cook can make out of the
cheaper cuts of meat or of meat left
overs" are almost endless. More,s skill
and time are required in their prep
aration than in the simple cooking of
the more expensive cuts, just as more
time and skill are required for care
full, intelligent marketing than for hap
hazard ordering. Once upon time
some housekeepers seemed to have
prejudice against economizing. To-
day most of them are glad to have sug-
gestions :or economical methods which
will insure the comfort of the family
and keep the meals as varied and ap-
petizing as when they cost more.
good housekeeper, the United States
Department of Agriculture suggests,
should take as much pride in setting
n good table at a low price as manu-
facturer does in lessening the cost OF
production in his factory.
The Colorado statesman., 1920-11-13
TESTING STRENGTH OF CLOTH
Plan Outlined for Determining Amount
of Strain Material Will Stand
Examine Threads.

To test the strength of a piece or
material, place the ends of the thumbs
together holding the material between
them and the first fingers; then pull
first on the warp, or lengthwise,
threads and then on the woof, or cross
wise, threads to see how much strain
they will stand.
In examining the raveled threads
of a piece of cloth, notice how the
warp threads compare in strength with
the woof, or filling, threads. fine
warp will not stand the strain from a
heavy filling thread, therefore mate
rials so woven are not so strong
neither are those which have heavy
cord woven in beside a very fine
thread, as in the striped dimities and
muSlins.
The Colorado statesman., 1920-11-13

and the slices into half-inch cubes.
Sprinkle layer of these cubes in a
salad bowl and cover with French
dressing, using three tablespoonfuls of
oil to one of vinegar: add very thin
slices of Spanish onion, ripe tomatoes,
and cucumbers; pour on more dress
ing, add some shredded red peppers
and another layer of bread cubes and
vegetables. Finish with cubes of bread
over the top.
Nodded custard.-Soften one-fourth
of package of gelatine in one-fourth
of cupful of cold milk. Make a soft
custard with three egg yolks, one
third of n cupful of sugar and half
teaspoonful Of salt. Add the softened
gelatine, stir until dissolved and let
cool; add half a teaspoonful of van
lila extract and strain into a mold.
Caramel Marshmallow Parfait.-
Cut twenty marshmallows into four
pieces each; add one-third of a cupful
of maraschino cherries cut into thin
slices; pour over them four table
spoonfuls uf maraschino sirup and let
stand an hour or longer. Cook two
thirds of cupful of sugar to cara
mel. Add two-thirds of a cupful of
water, cover and cook until a sirup
is formed; uncover and cook until re-
duced to one cupful; add two table
spoonfuls Of sugar, and when dissolved
pour the whole in fine stream, beat
ing constantly meanwhile, on the
white of stiffly beaten egg; beat oc-
casionally until cold; fold in the
marshmallows and cherries and one
and one-half cupfuls of cream beaten
stiff. Turn into n three-pint melon
mold; cover with paper and press the
cover in place over the paper, which
should extend on all sides. Pack in
Ice and salt, equal measures, and let
stand three hours.
Dutch Rice Pudding.-Mix one cup
full of rice in two cupfuls of milk, adj
one tablespoonful of butter, the yolks
of four eggs, the juice of half n lemon,
one cupful of sugar, nutmeg to taste,
half a cupful of chopped raisins, half
a cupful of nuts and the whites of the
eggs beaten stiff and folded in. Bake
In n well-buttered pudding dish until
well done. Serve cold.
The Colorado statesman., 1920-11-13

not find one which you will be urged
TO try, you will be hard to suit:
Wedding Cake.-Take one pound of
butter, one pound of sugar. twelve
eggs, one pound of flour. two teaspoon
fuls of cinnamon, three-quarters of a
teaspoonful each of nutmeg, allspice'
and mace, one-half teaspoonful of
Glove. three pounds of raisins, seeded
and cut in pieces, one pound of cur
rants, one pound of citron. thinly
sliced and cut in strips, one pound of
figs, finely chopped, three tablespoon
fuls of vanilla, two tablespoonfuls of
lemon juice. Cream the butter, add
the sugar gradually and beat thor
oughly Separate the yolks from the
whites of eggs, beat the yolks until
thick and lemon colored. the whites
until stiff and dry and add to the first
mixture Add flour (excepting one
third OF a cupful, which is reserved to
dredge the fruiD, mixed and sifted
with the spices, vanilla and lemon
juice. Less vanilla may be used and
any rich fruit substituted. Then add
the fruit, except the citron, dredged
with the reserved flour. Dredge the
citron with flour and put 1t in layers
between the cake mixture when put
ting in the pan. Steam three hours in
deep buttered pans. well covered with
creased paper, then bake one and one
half hours in a slow oven. Cake cooked
this way is moist and keeps well with
out becoming dry or soggy.
Cakes, If to be frosted, should
.a..o. ba1n ftoStipp mt nDtil
the day before using. Fruit cake of
this kind is much better six weeks or
even months after baking, as the
spices and flavors have then had time
to flavor the whole mixture.
The Colorado statesman., 1920-11-13

fourth OF Cupful OF sugar ana let
simmer a few minutes TO form a sir
up. Set aside to chill. For the Jelly
soften one-fourth of a two-Ounce pack
age OF gelatine in one-fourth of a cup
full of cold water and dissolve in three
fourths of a cupful of boiling water; !;
add half cupful of sugar and two
thirds of a cupful of lemon juice. A
package of lemon jelly will do away
with the above work, If II is at hand.
Pour into a dish TO make a sheet about
three-fourths of an inch thick. When
chilled and set, cut in cubes. Set the
figs and sirup in individual dishes, ar
range the cubes of jelly around the
figs and pour custard over all.
Ribbon cake.-Crean one scant cup
full of butter; add gradually two and
one-thlrd cupfuls of flour with four
and one-half teaspoonfuls of sugar, and
four eggs one after the other without
beating; sift four cupfuls of flour with
four and one-half teaspoonfuls of bak
Ing powder; sdd to the first mixture, al
ternately with one cupfu of milk.
Bake two-thirds of the mixture In two
DunS. <Ahu lht
to the rest of the cake mixture: One
cupful each Of nut meats and raisins,
one-half cupful each of currants, cit
ron and cherries (the fruit is minced
and the nutmeats broken in bits) add
two tablespoonfuls each of molasses
and cocoa, one-half teaspoonful of
cinnamon and one-fourth teaspoonful
of cloves. Put the layers together with
fruit Jelly. cover with boiled frosting
and decorate with halves of walnut
meats.
How to Cook Pork chops-Arrange
the chops in heavy iron frying pan
with just water enough in the pan to
cover the bottom; steam and cook un-
covered until the water is evaporated,
then brown. season and serve. The
chops will be well done, well seasoned
and not dry.
The Colorado statesman., 1920-11-13
PRECAUTIONS IN USE
OF PRESSURE COOKER
Specialists Outline Some Useful
Canning Hints.
Uniform Pressure May Be Maintained
During sterillzins Period by
Manipulation Of Gas or OIL
Flame or Moving Gamer.

To secure the best results In the
operation of steam-pressure Gamers
in canning in glass jars. the following
precautions should be observed, say
canning specialists of the United
States Department of Agriculture.
Place each jar in hot water or in the
Gamer as soon as packed.
Have the water come to the plat
form. but not above 1t; add hot water
occasionally TO prevent its boiling dry
before the lid Is clamped down.
Have the Gamer absolutely steam
tight
When the Gamer has. been filed,
fasten down the lid evenly and mod
erately tight; then tighten fully.
Allow the petcock to remain open
until live steam escapes from it; then
close completely.
Force the pressure to the required
point before counting time.
Maintain a uniform pressure during
the sterilizing period. This may be
done by turning down gas or oil flame
or moving Gamer away from the hot
test part of the stove.
AuOW lne CdIneT u COol uhlh thc
steam gauge registers zero before
opening the petcock.
Remove lid of canner very soon
after steam gauge registers zero.
Remove the Jars from the Gamer
and tighten the lids Gs soon as the
Gamer is opened.
Liquid will be lost from jars during
the sterilizing period if steam leaks
at the joint and around the fittings;
if the pressure is allowed to fluctuate.
as by running up to IL pounds. down
to seven pounds, and back to ten
pounds; if steam is allowed to blow
from the petcock during or at the
close of the processing period; If a
vacuum forms in the Gamer; or If
the wire bales on the glass-top jars
are so loose that they will not go in
with a snap.
The Colorado statesman., 1920-11-13

be bleached with oxalic-acld solution,
which is poisonous. The wood should
be covered thinly with the solution,
allowed to dry, and then thoroughly
washed until all traces of the acid are
removed.
If grease is spilled on unfinished
wood, cold water should be applied
at once, if possible, in order to hard
en- the grease and prevent its spread
ing, then as much grease as possible
should be scraped off with knife,
and the spot scrubbed with washing
soda or lye solution. If the spot ap-
pears dark, a paste made of fullers
earth and water should be spread over
it and allowed to remain overnight.
1t is advisable to sweep oiled floors
with a soft brush and dust them with
a dry or oiled mop. Occasionally they
may be washed and afterwards wiped
with an oily cloth. Water should be
used sparingly, and care taken to rub
the oil in well and not to use so much
that a surplus is left on the surface to
hold dust and be tracked onto rugs.
Vanished and shellacked surfaces
should ordinarily be busted clean with
a soft brush or cloth and polished with
an oiled mop or soft cloth moistened
with few drops of light lubricating
oil. lemon oil, or furniture polish. Rub
I'm we'll the oil or polish and remove
any surplus with soft cloth. In gem
eral. vanished and shellacked surfaces
should not be touched with wafer
however. if badly soiled they may be
wiped with a cloth wrung out OF warm'
slightly soapy water, wiped dry at
once. and then polished with oil. me
appearance of badly worn, vanished
woodwork may be improved by ruD-
bing it with good grade OF noor "aA
Cleaning Waxed Surfaces.
Waxed surfaces may be cleaned Win
q soft, dry duster, or, in the case Vi
floors, a soft brush or mop free from
oil. The film of dirt and wax winch
darkens the surface may be removed
with a cloth wrung out of warm soapy
water, or, better, with one molsteneu
with turpentine or gasoline; the laltei
method brightens as well as cleans the
surface. whereas water dulis anu
whitens wax Both turpentine ana gas,
oline are highly inflammable ana
should never be used in a room where
there is a fire or lighted lamp or can
die Where waxed surface has been
dulled by water the luster and co'or
NAV be restored by rubbing with a
warm wooden cloth or a weiehteu
brush. Many spots on waxed surfaces
NAV be removed by rubbing with ht-
tie turpentlne and refnlshing with
little WAX.
The Colorado statesman., 1920-11-13

press one into each olive. Set them on
glass dish on a bed of cress; serve
with bread sticks either before or with
the soup.
Spiced Tomato Soup.-Take the
Juice from a quart of tomatoes, one
small can of pimentos, one potato,
one onion, three tablespoonfuls of but
ter, salt and pepper, chopped parsley,
cayenne and one whole Glove. Chop
the onion and parsley and fry in the
butter five minutes. Pour over the to-
mato juice; add potato, chopped fine,
and the seasoning. Cook for 30 min
utes, adding water if needed.
Popcorn Pudding.-Take two cupfdls
of popped corn, finely pounded, three
rupfuls of milk, three eggs. slightly
beaten, one-half cupful brown sugar.
one tablespoonful of butter and three
quarters of teaspoonful of salt.
Scald the milk, pour over the corn and
let stand one hour. Add the remain
Ing ingredients, turn into a buttered
dish and bake in a slow oven until
firm. Serve with cream or maple
sirup.
Lemon Cheese cake.-Line patty
pans with puff paste or rich pastry,
and fill with the following mixture:
One pint of well-drained cottage
cheese, mashed very fine, three eggs,
we'll beaten, one tablespoonful of flour,
one tablespoonful of butter, the grated
rind of a lemon, all well mixed in the
cheese; add one and half cupfuls of
thin cream and sweeten to the taste
After filling, dust the top with grated
nutmeg and sugar. Bake in a hot
oven.
Sil.abubs. Take a quart of heavy
rream, sweeten to taste and flavor as
desired; whip until stiff, skimmlng Off
the top and putting into sieve, so
that every bit of the unwhipped cream
can drain through. When all Is drained
pile high in stemmed sherbet glasses
and serve with sponge cake.
Potato Souffle.-MiX four cupfuls of
hot mashed potato. one tablespoonful
of melted butter, two tablespoOnfuls of
milk, salt and pepper and the yolks
of two beaten eggs. Beat thoroughly,
then fold in the stiffly beaten whires
of the eggs Pile in baking dish and
cook until the mixture puffs and Is
brown on top.
The Colorado statesman., 1920-11-13
Give WOODWORK
DIL|GENT CARE
Treatment That Oiled, Painted,
Waxed and Vanished Floors
Should Receive.
few HINTS BY SPECIALISTS
Unfinished Wood Surfaces Absorb
Grease and Dirt More Readily
Than Those With Pores Filled
Covering for Kitchen.

Wood forms a large percentage of
the surfaces that must be cared for
In home. The following suggestions
United States Department of Agrlcul-
ture are to help the housekeeper
to preserve and keep in good condi-
ton the wood, both in the interior of
the house itself and in the furniture.
Unfinished wood surfaces absorb
grease and dirt more readily. are
more likely to stain, and are harder
to keep clean than those in which the
pores of the wood are filed with
varnish, oil, paint, or other finish. In
general a house should contain as few
unfinished wood surfaces as possible.
In the kitchen. for example, labor may
be saved by finishing or covering the
floor by covering the table with oil
cloth, linoleum, or zinc, and by paint
ing or vanishing the rest of the
furniture.
Scrubbing Unfinished Surfaces.
Unfinished wood surfaces may be
scrubbed with the grain of the wood,
using small quantities of water and
mild soap, rinsed with a cloth wrung
out of clear water, and wiped dry.
Strong soaps, alkalis, and too much
water darken wood and may soften
1t. If the dirt cannot be removed
with soap and water, scourer, such
as fine steel wood or powdered pumice
may be used Unfinished wood can
The Colorado statesman., 1920-11-13
PLAN TO KEEP CRANBERRIES
After Carefully Removing Soft Ones
Place in Crock and Cover Ber-
ries With Water.

Cranberries, after careful removal OF
the soft ones, may be kept If placed
in crock and covered with water. A
plate or round board should be placed
over them and weighted down to keep
the berries under water. Change the
water once month.
The Colorado statesman., 1920-11-13

rich cakes are enjoyed,
is the time when we look
over our stores to see If
all the ingredients are
present; for a fruit cake
well made and baked is
a treasure like a bank
account, always ready
to be called upon in an
emergency. In the fol-
Iowing ,-ro,D to yo, oop-
The Colorado statesman., 1920-11-13
HOUSEHOLD HINTS

Stings from nettles can be relieved
bv rubbing with sage leaves.
Each child should have his own
laundry bag and use 1t.
Listerine and water in equal
amounts is said TO clear the scalp OF
dandruff. &C.
The Colorado statesman., 1920-11-13

THE best aristocracy of which any
man can boast is a long line of
healthy. honest and industrious ances-
tors.
He who prides himself upon his an
cestry is like potatoes-all that is good
of them is under ground"
The Colorado statesman., 1920-11-13

e u m b G rs Il II q
draws out the
moisture ( rO IN
the tomatoes, II
is preferable to
serve at once:
Andalusian SAL
ad.-Cut stal e
bread into slices
The Colorado statesman., 1920-11-13
The Kitchen
Cabinet 40

O0 1920 Western N-wapaper union.l
All great dee.s are built of small
efforts upon a foundation OF labor.
The ancient fathers lived on frugal
fare
Roots. crosses. herbs-avoiding viands
rare.-Gualdo.
The Colorado statesman., 1920-11-13

Olives Stuffed
With Anchovies.
Cut the olives
S pirally using
large selected OIL
! V e s removing
the stone. Wipe
the oil from filets
of anchOyy and
The Colorado statesman., 1920-11-13

"It is we'll to make friends with your
creditors, but never make creditors
of your friends"
''It is not the early riser but he
who gets the best sleep. wins the
worm"
The Colorado statesman., 1920-11-13
SOME TooTHsoME DISHES.

1t is customary TO allow the follow
Ing salad TO stand for an hour to sea-
son, but lis the dressing willis the Gu
The Colorado statesman., 1920-11-13

ups ls'
Stewed Figs,
Lemon jelly and
Custard. - Pour
boiling W n [ e r
over n pound Of
figs, and let boil
rapidly until ten
der; add one
The Colorado statesman., 1920-11-13
The Kitchen
Cabinet IN
5IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Yesterday Is dead-forget It.
Tomorrow does not exist - don't
worry.
Today is here-use it.-Von Bocklin.
The Colorado statesman., 1920-11-13
LET US MAKE FRUIT CAKE.

In the fall, when the nuts are fresh
and the thought turns toward the cool
The Colorado statesman., 1920-11-13
SOME UNUSUAL GOOD THINGS.

Those who like olives and anchovies
will enjoy this little relish or savory.
The Colorado statesman., 1920-11-13
sEAsoNAsLE GOOD THINGS.

A delicious dessert which will de-
light the children or even the grown
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1920-06-25
SLETTE.DlCK

Culbertson Searchlight: a marriage
license was issued to Oliver Slette and
Madge Dick of Culhertson, at Mon
dak, Tuesday, June eth. This comes
rather as asurprise to their many
friends here as it seems to have been
a secret for some time.
The marriage ceremony was per-
formed at Poplar by Father Rauh on
Wednesday, June Sth. Mr.. Slette and
his bride left Immediately on thei,
honeymoon in Western Montana. We
understand they are to make their
home in Antelope, Mont, where Mr.
Slette is in partnership with A. G,
Strom in the hardware business.
The bride is the daughter of Mr.
and Mrs. Geo. X. Dick Of CulbertSon
and for the past three years has been
Assistant Cashier OF the State Bank
She is one of CulbertSon's most popu-
lar young ladies and she will be
greatly missed by her friends here.
The groom is the son of Postmas-
ter X. o. Slette of Culbcrtson, and
has lived here from early hoyhood and
finished school here. He was for |;
long time teller in the State Bank
and for the past year has been locat-
ed in Antelope. /.
The young folks arc to be congrat-
ulated, and the Searchlight joins thei,
many friends here wishing them :
world of happiness through life.
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1920-06-25
CULBERTSON TO HAVE
SUMMER RESORT

Culbcrtson Searchlight: At last Gull
bcrtson is to have something that will
fill long felt want. A real summer
resort on the banks Of the Missouri
just two miles south Of Culbertson
near the power ferry. A number of
people from town have been SPEND
ing their evenings clearing away un-
dcrbrush cutting down the dead trees
and getting everything in fine shape
for summer picnic parties or anyone
else who might wish to spend an ev-
ening or Il quiet Sunday there. Swings
will be put up for the Riddles,
benches will be made, and the best
part of it is that everything will be
free.
1t would be hard to find a more
beautiful natural park. There are
plenty of large trees for shade pur-
poses and there is fine stretch of
sand beach making it an ideal place
for swimming. There is still much to
he done on fixing it up, SO it is hoped
that everyone who can will donate an
hour or two of his time after supper
to help make this real park. The
work so far has been done by only
Il few of the public spirited citizens
of Culbertson. CulbertSon needs a
park, so it is up to us to make this
possible.
The land on which the Park is to be
situated belongs to Mr.. Murry, but
he has turned the use Of it over to
the city, and also promises to fence
| it,