davidaulloa/AmericanStories huggingface dataset:
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12
PRODUCTION
INCREASE IS URGED
But Fifty-three for Every 100
Laborers Needed Is the Stu
alton In u. S. Today


only So laborers for every 100
needed in the United States to-
day, the country faces a serious
situation, and one which vitally
affects the cost of living, declared
H. M. Cottrell, agriculturist of
1 the Little Rock, Ark, Board of
Commerce in an address deliver
! ed to the financial department, at
I the annual convention of the As
sociated Advertising Clubs of the
| World here this afternoon.
"The bankers of the country,
more than any one else, should
take cognizance of this fact and
help in every way to increase the
production of the FARMS" he con-
tinued
1t is the duty of every bank
and banker in the United States
to do the utmost to better farm
conditions and to increase prohta-
'ble farm productions" said Mr..
/ Cottrell "The bankers must do
this because they have the ability
and power to do it and because
the supply and cost of food and
clothing intensely and intimately
influences every line of finance,
manufacture, transportation, SELL
ling and of professional work in
every part of Our country from
our great cities to the one-store,
crossroads settlement.
"The bankers control the cred
its and capital of our country and
the proportion of each that the
different lines of endeavor shall
have They are in close contact
with every line of business and
with every kind of man. They
are acquainted with conditions
methods in other countries as
well as our own. They can or
ganize the business man as well
as themselves to do active work
in causing re-adjustments neces-
sary to obtainsuficient farmlabor
to produce an abundant supply of
Mr.. Cottrell cited the value Of
work which bankers have done
toward the establishment of clubs
OF young people on the farm for
the purpose of interesting them
in bigger production and better
stock and methods. The banker,
HE said, is in an excellent position
to hel p with all such movements
and inasmuch as the prosperity
Iof the whole community depends
upon the financial condition of the
farmer, it is we'll worth the time
Iof banker to do what he can.
strong terminating seed, and
seed that will bring crops of high
market quality,The supply should
be adequate for replanting in case
of floods, droughts, or early dam
age by pests. Good seed is the
foundation for high yields and
good profits and it is the duty of
every banker in a farm commun-
ity to see that the farmers in that
community have the seed for each
crop that will bring them the
largest yields and greatest pro-
fits"
food and raw material for cloth
ing and a profit for the producer
equal to that for equal investment
and labor in other lines. The
} farmers will gladly accept the
bankers leadership because OF
the character and ability of the
bankers.
"Six months in advance OF the
I planting and seeding of every
farm crop, the bankers i'll the ter
ritory where the crop is to be
! ed, should know of the nearest
ample supply of high-yielding
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12
Lightning Plays Havoc

Several thousand dollars loss
was caused at Lily, Laurel coun-
ty, when lightning destroyed the
stores of w. r. Reed and w. A.
Newport. The latter's grist mill
was also destroyed. No insur-
ance. Heavy damage was done
by wind in Bourbon county, prin-
cipally to crops.
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12
KENTUCKY BANK GIVES
SMALL SUM IN LOOT

Central City, KY, June 12.-Rob-
bers last night entered the Bank of
Drakesboro, seven miles from here,
and, with pick and crowbar, dug
through a two-foot wall into the safe
ty deposit vault, broke open "a boxes
and got $2O5 in money for their
pains.
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12
Collision Kills Soldier

Louisville, June 12-Private
Robert Blackman, a soldier at
Camp Taylor, was killed and six
other soldiers and a. boy were in
jured today when an army truck
struck farmers wagon on the
Preston street road. Blackman
liven in Louisiana.
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12
CHILDREN'S SERVICE SUNDAY

The morning service at IL o'clocl
will be children's service at Firs
Presbyterian church in connection
with a baptismal service for infants
and children. On account of this
special children's service there will
be no Sunday School.
Evening service at at 7:3O with the
sermon by the pastor.
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12

GOOD coffee, made right, is
sure to bring meal-time happi-
ness. You can't go wrong with
good old Rookwood coffee. Buy
yours today from D. B. Mckinney
& Company. l3o t.
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12

Sale Of Summer Shirts-$3, $,
SIS, and Sc values at CSC. See win
dow display E. v. ELDER
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12
THE MARKETS

Louisville, June 12-CattIe $50,
strong, tops $13.25; hogs 1900;
25c higher tops $14.75: sheep
600; unchanged; lambs SOC low
er. $17 down.
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12

FOUND-Va1uali lie package at L. and
n. depot Sunday morning. Owner can
have same by proving and identifying
property and proving for this ad. See
j. T. Keith. at l.. & N. depot. 1S7 4p
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12
Weather For Kentucky

Generally fair and continued
warm weather tonight and Sun
day.
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12

FOR SALE-Hagan gasoline engine;
horse power. mill and cutting box;
syas in perfect repair last %time rur
II F. 4arbuckle and Son. Phpne 119.
Richmond daily register. (Richmond, Madison County, Ky.) 1917-1978, 1920-06-12

LABORERS wanted on streets.
Steady employment for the sea-
son. Good wages. Address Lamp
ton and Burks, Richmond, KY.
The Colorado statesman., 1920-05-15
MAKE YOUR BROOMS AT HOME
Machines by Which 25 to 80 Can Be
Turned Out in Day Are Used in
Some Communities.

Well-made brooms command good
prices, and In the southern states
where broom corn grows well the
home demonstration agents, under the
supervision of the United States de-
partment of agriculture and the state
colleges, are encouraging the growing
of brush and the making of brooms.
Alabama produces excellent broom
corn, and the number Of club girls In
that state who are interested in this
work Is increasing. Broom machines
by which % or 80 brooms can be turn
ed out In day are being bought in
some of the communities where the
work is well started. These are rent
ed to the club members, who usually
pay In broOms for the use of the ma
chine. 1t costs about 20 cents to make
broom. When girl has learned to
make a perfect product she is allowed
to use the label. Home Demonstration
Club Broom" on any she wishes to
sell. Many of the club girls plan to
pay college or normal school expenses
with the proceeds from their broom
work.
The Colorado statesman., 1920-05-15

A normal salt solution Is not abb
sorbed and passes through the body
in" an hour or less, removing impuri-
ties In Its wake.
a cheap, wholesome and especially
nutritious dish for growing children
is whole wheat. Take 1t fresh from
the granary, wash and soak over night
then cook until 1t is reduced to a gelat-
inous mass. Serve with top milk and
sugar. Enough of the wheat may be
cooked for several days If kept In n
cool place. There is something very
appetizing about this dish; young and
old ask for It again and again.
Griddle cakes, mullins, gems and hot
breads Of various kinds are all popu-
Lar breakfast breads
The Colorado statesman., 1920-05-15
SUBSTITUTES Do NOT
REPLACE FRESH EGGS
Dish May Be Acceptable, but
Food Value Is Not Same.
Flour or Starch May Be Used to Give
Same Appearance. but There Is a
Great Difference in the
Composition.

Many housekeepers know II Is pos
sible. when eggs are lacking. TO use
other foods which will give something
the same appearance as eggs. Flour
or starch may be used to thicken GUS
tards or gelatin used in making an
icing or pudding. The dish may be
acceptable. but the food value is not
the same as IL eggs were used, say
home economics specialists OF the
United States department of agricul-
ture.
There are a number of comm,rcial
products designed as egg substitutes
some of which approach eggs in com
position much more nearly than 9th
ers. OF these products. some are fair
ly well known to housekeepers while
others are used chiefly in commercial
baking and for similar purposes. The
various kinds differ much in compo-
sition, some being much more like
eggs in protein content and energy
value than others. In judging such
products one should not rely upon
appearance. Yellow color does not
necessarily Indicate other egg yolk
OOiuc Vi lhcSt tbb
substitutes. at least. are manufactured
from skim milk and are said to con-
tain milk caseln and albumin mixed
with a little flour. Such product is
evidently rich in protein. Other egg
substitutes have been devised which
consist OF mixtures OF animal or vege-
table fats. albumin, and starch or
flour.
Goods have also been marketed for
use as egg substitutes which contain
little or no albumin, but which are
apparently made up quite largely of
starch, colored more or less with some
yellow substance. They are common
ly advertised for making custards and
puddings similar in appearance to
those In which fresh eggs are used.
If the housekeeper wishes to use them
she should not overlook the fact that
in the diet they cannot replace fresh
eggs. since they do not contain the
same kind or quantity of nitrogenous
matter, particularly if such an egg
substitute is used In the diet of in
ynlids or children in the belief that IL
contains the same nutrients as eggs.
The Colorado statesman., 1920-05-15
BREAD BAKED IN
DIFFERENT WAYS
Whatever Method Is Used Re-
sulting Loaf Should Be Ap-
petizing and Wholesome.
LARGEST SINGLE FOOD ITEM
Some Of Points Which Cause Failure
Are Wrong Selection Of Materials
and Utensils-Essentials Are
Urged by Specialists.

prepared by the United States Depart
ment OF Agrculture.)
Bread Is the largest single item of
focd In the diet of the great ma ajority
of people. and of the staple foods
probably no other can be so easily
spoiled In the preparation. Some wom-
EN-. after few failures in bread max
ing, give up the attempt and buy their
bread. Very many of us are partial
TO homemade loaf In many localities
II is necessary to bake bread at home.
In others ii Is a convenience, and In
very many ii is done from choice. 1t
Is not difficult TO make good bread,
and II Is worth while to learn to do
so.
Some of the points which cause fail
ure in bread making are the wrong
choice of materials and utensils; lack
of absolute cleanliness carelessness
in measuring the ingredients; poor
methods of mixing and molding and
improper care of the dough while IL
is rising; also wrong care of the bread
while 1t is baking; or wrong care OF
the loaves after they are taken from
the oven.
The necessary materials for bread
making are flour, water. salt, and
yeast The materials occasionally
used are milk, sugar. and fat. Good
wheat bread can be made by a num-
her of processes Three recommended
by the United States department of
agriculture food specialists follow:
Short or Straight Dough Process.
2 cups lukewarm u cup liquid yeast
milk water or teaspoons salt.
mixture Of the two. 2 tablespoons sugar.
cake compressed Fat If used, table
yeast or spoons or less.
~ cups lukewarm cups or pints
milk. water or a sifted flour.
mixture of the two.
Original bulk Of dough, l quart;
bulk when ready to he made into
louves, 2h to 3 quarts. This will make
> loaves.
Boil the water or scald the milk.
Put the sugar and salt (and fat, if
used) into mixing bowl. Pour the
hot LIQUID over ii and allow 1t to be
come lukewurm. Mix the yeast with
little of the lukewarm liquid and
add II to the rest of the liquid. III
convenient, set this aside in warm
place. not over SO degrees Fahren-
helt, for / hour; If not convenient to
set 1t aside, add the flour ut once.
putting in little at a time and knead-
ing until the dough is of such consist
ency that IL sticks neither to the
bowl nor to the hands. This requires
The Colorado statesman., 1920-05-15
NDUHNUM q
@ Oz@CMlHC

Keep track of the condition of your
gas stove.
Some form of salad should go with
any kind of hot chicken.
The nearer to the surface the eyes
of a coconut are the fresher 1t is.
In the household without a maid, a
table wagon Is grea' convenience.
Baked bananas melted with CHINA
mon and powdered sugar are delicious.
Ralsins are said to be richer in min
eral matter-than any other dried fruit.
Use three-slded carpet needle-a
straight one-for sewing on shoe but
tons.
A handful Of chopped ham added to
the soft dough Of drop biscuits Is sa-
worry .apd appetixing.
The Colorado statesman., 1920-05-15


slices of close-textured bread. Lay
very thinly sliced pieces of cheese be-
tween the bread to form sandwiches.
Brown lightly In hot butter in II frying
pan. Serve hot.
Luncheon Biscuits.-Have ready
some very thin slices of cheese. Bake
pan of baking powder biscuits and.
Immediately on taking them from the
oven, break open and spread lightly
with butter and lay a slice of cheese
between each. Cover with a warm
napkin and serve promptly. 1t Is nee
essary to have everything ready and
work quickly so that the heat in the
biscuit will melt the cheese.
Cottage Cheese Saiad.-Take any
quantity of cheese needed. season well
with onion juice, salt, cayenne and
paprika; add finely shredded or
minced green pepper and serve on let
tuce with thick boiled dressing.
Cheese With Brussels Sprouts
Make cupful of white sauce; add one
cupful of cooked sprouts and, when
well heated. add one-half cupful of
grated cheese. Remove from the fire
as soon us the cheese Is melted. Serve
on squares of buttered toast.
Tomato Rarebit.-Strain the seeds
from cupful of stewed tomatoes
pressing through all the pulp. and sim
mer until reduced to half cupful.
Melt tablespoonful of butter; add
one-half cupful of grated cheese and
stir until the cheese is melted. Add
salt and cayenne to the tomato and
blend this mixture with the egg before
adding the hot cheese. Remove from
the heat as soon as the egg is stirred
in and serve on slices of toasted rye
bread.
Cheese and Celery Salad.-Cut crisp
| white bits of celery Into smt,l pieces,
sprinkle with Parmesan cheese and
serve on lettuce with French dress
Ing.
The Colorado statesman., 1920-05-15
Rack in a Clean Place Where the
Wind Can Blow on II.

about 10 minutes. Cover and allow
Sc degrees it may be better to set 1t
MT lower temperature, but the lower
the temperature the longer the time
required for the rising.
Cut down the dough from the sides
of the bowl; grease the hands slight
ly. Knead little and set aside to rise
again for / hour. With a good bread
flour, the dough should treble its bulk
in each rising. With soft wheat
flour, it should not rise much beyond
twice its volume. Divide into portions,
mold, and place in creased pans of
standard size az quarts). Allow to
rise until light touch will make a
slight dent. With good bread flour
this happens when the dough reaches
the top of the pans. Bake 90 minutes
In medium hot oven.
Overnight Sponge Method.
Use the same proportions as for the
short process, except IN the case of
the yeast, which should be one-eighth
cake of compressed yeast, or table
spoonfuls of liquid yeast for each loaf.
Use water rather than milk. In the
evening mix the yeast with water, salt.
and half of the flour, and beat thor
oughly. Cover and place at temper
ature of So to 10 degrees Fahrenheit,
or that CT an ordinary room. In the
morning add the sugar and the rest
of the flour und proceed as In the case
of the short process.
The Colorado statesman., 1920-05-15

per to taste, stirring lightly with Il
fork; do not mash the potato. Add
one cupful of any kind of chopped
beef that has been moistened with
gravy. stock and Worcestershire sauce.
Fill the skins with this mixture, let
ting II rise n little above the top.
Put Il piece of butter on each and
heat in the oven. Grated cheese riay
be used instead of the meat.
Surprise Biscuits.-Aake biscuit
dough as soft as can he handled, pat
II lightly, roll into Il thin sheet and
cut with a biscuit cutter. Have ready
one cupful of well-seasOned meat that
has been moistened with gravy, stock
or milk. Form into sandwiches by
spreading the meat lightly on half OF
the biscuits and over with the other
half, pressing them together at the
edges. Bake twenty minutes in hot
oven. This recipe will make nine
sandwiches. Pour over brown gravy
and serve hot.
Minced Beef With Potato Bord.r.-
To two cupfuls of well seasoned
mashed potato add the yolks of two
eggs. Beat until light and creamy.
Form this mixture into border on
a chop plate or fiat baking dish. Score
the top. Season two cupfuls of any
kind of cold chopped beef with tea
spoonful of onion juice, one teaspoon
full of minced parsley and salt and
pepper to taste. Add enough stock to
moisten well. place the meat inside
the border and brown lightly In hot
oven.
Roast Beef, Mexican Sauce.-Re-
heat slices of cold roast beef, cut very
thin, in the following: Cook one on
ion finely chopped in two tablespoon
fuls of butter five minutes. Add one
red pepper. one green pepper and one
Glove of garlic. each finely chopped ;
add two tomatoes or the same bulk
canned. Cook fifteen minutes, add
one teaspoonful of Worcestershire
sauce, celery salt and salt to taste.
Just buckle in with a bit OF grih.
Then take off your coat and go to II.
The Colorado statesman., 1920-05-15

move the poiUto.
Ienving the rest
of the skin un-
broken. Season
the potato with
one tablespoonful
of butter. one TIA
blespOOnful Of
cream; salt, pep
The Colorado statesman., 1920-05-15

rice. Mash the rice, add
salt, egg, cream, then the butterh'ih
mixed with the soda, then the iheai'
Bake in buttered muffin pans in not
oven.
Fruit Corn Muffins.-Take two cup
fuls of yellow cornmeal, one cuptu'
of flour two tablespoonfuls OF sugar,
a pinch of salt, two teaspoonfuls OF
baking powder, one tablespoonful OF
melted butter. two eggs well Deateh,
one and one-half cupfuls of milk. ana
one cupful of fruit. Dates, prunes'
fics or other fruits may be used. Inc
fruit should be cut fine. Bake In we'll
CREASED muffin pans twenty minutes
Batter Bread.-Take two cupfuls
each of sweet milk and buttermilk'
one cupful of white cornmeal, halt a
teaspoonfu of soda, one teaspoonful
of salt and one tablespoonful of melt
ed butter and three beaten eggs. Boil
the milk, add the meal very slowly,
then the salt and butter ana cool
Add the eggs and tablespoonful OF
milk in which the soda is dissolved
Bake In buttered pan in moderate
oven.
Popovers.-Take one cupful of -four
one egg unbenten. one cupful OF milk
and n pinch of salt Butter the gem
pans and place in hot oven. MIX
all the ingredients together, stirring
hard with a wooden spoon. When the
pans nre kissing hot pour In the pat
fer. Till each half full. Bake In a
hot oven until well puffed and golden
brown. Cover with II paper and mn
ish baking. This recipe makes
dozen popovers. These may be made
for dessert by dropping piece o'
banana. few blue berries. fruit oi
lam into each cup of batter, whicl
will rise and cover the fruit In bak
ing. Serve with strip or fruit sauce
Charleston Muffins.-Beat together
one cupful of sugar and one table
spoonful of melted butter. Add two
eggs beaten very light, half tea
spoonful of salt. grating of nutmeg
and one cupful of milk. Sift in two
cupfuls of -four and three teaspoon
fuls of baking powder. Bake in ho
buttered muffin tins in hot oven.
7dlT-FOunu SdNc u ppui'
enke is large for the small family here
is one which cuts the quantity In half
Take one scant cupful of butter. one
and three-fourths cupfuls of sugar
two cupfuls of flour sifted three times
with one-half teaspoonful of baking
powder. Cream the butter. add the
sugar and whole egg unbeaten. beat
ing well; then add four more in the
same manner. Beat well and bake II
slow oven. Use care in measuring
the butter. 1t should not be packed
I'm the cup.
Peanut Butter Biscuit.-Sift three
cupfuls of flour with six teaspoonfuls
of baking powder and one teaspoonful
of salt; add half cupful of butter
substitute, one cupful of peanut but
ter and one cupful of evaporated milk
Slft the flour With the dry ingredients
and cut in the fat. then add the milk
slowly until the dough is ready to
handle. More milk may be neeLed
depending upon the flour. Roll and
cut with small biscuit cutter. Brush
the top with milk and bake In hot
oven fifteen to eighteen minutes.
The Colorado statesman., 1920-05-15
GIVE FLIES FULL ATTENTION
Little Labor With "Swatter" Now Will
Reduce Greatly Number to Be
Fought Later On.

Give your full attention to the exter-
mination of the flies that have hiber-
mated all winter and are now COM
mencing to buzz around, urges the
United States department of agricul-
ture. A little labor with a "fiy swat
ter" now will reduce by hundreds II
not thousands the number which must
be combated this summer.
The Colorado statesman., 1920-05-15

rising and If the
allmentary canal
needs extra flush
ing a pint of hot
water with half a
teasp o on ( III of
salt Will be found
especially b e n e.
fetal.
The Colorado statesman., 1920-05-15

Little by little the time goes by
Short II YOU sing through II. long "
you sigh.
Little by littie-an hour. II Gay.
Gone with the years thai have van
lshed away;
Little by little the race is run.
Trouble and waiting and toll are
done"
The Colorado statesman., 1920-05-15

All common things. each days eVen'S'
That with the hour begin ana emu
Our pleasures and our discoh'eh's'
Are rounds by which We may asSenu
H W. Longfellow'
The Colorado statesman., 1920-05-15

Say did you ever hear Nightingales
sing,
Hear them at twilight make wood and
glades ring;
Hear them as high In some treetop
they swing:
Say. did you ever hear Nightingales
sing2'
The Colorado statesman., 1920-05-15

at n high price,
cheaper than less
expensive protein
foods.
n OF c h c c 8 c
S a n DIV | ches. -
With n biscuit
cutter cut circles
The Colorado statesman., 1920-05-15
WHAT TO HAVE FOR BREAKFAST

Medical authorities recommend q
glnss of water taken the first thing or
The Colorado statesman., 1920-05-15

Corn and Rice Mullins.
Take two cupfuls OF
buttermilk. one cupful of
white cornmeal, one tea
spoonful of soda. a half
teaspoonful of salt. one
egg. one-half cupful each
of cream and cold boileu
rice. Mash the rice, add
The Colorado statesman., 1920-05-15
WAYS WITH CHEESE.

Cheese is such concentrated food.
with little or no waste. that 1t Is. even
The Colorado statesman., 1920-05-15
TWENTIETH CENTURY HASH.

Have six medlum-slzed potatoes
baked With spoon carefully re-
The Colorado statesman., 1920-05-15
QUICK BREADS.

Hot mullins, gems. biscuits or grid
die cakes are enjoyed nt almost any
The Colorado statesman., 1920-05-15

Just buckle in with a bit OF grih.
Then take Off your coat and go to II.
And start In to sing. as you tackle
the thing
That couldn't be done-and you'll
do IL.