davidaulloa/AmericanStories huggingface dataset:
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1921-12-27
CENTRE DEFEATS
ARIZONA ELEVEN
Praying Colonies OutcIass Wild Cats
Completely and Score Six Touch
downs.

SAN DIEGO, Calf, Dec. 26.-Centre
college crowned its football invasion
of the west with success by splashing
to a SS to victory over the University
of Arizona here today Rain fell
throughout the game and the field was
a churned mass Of slippery slime. Sew
eral thousand people, rain coated and
huddled under umbrellas, stood
throughout the contest.
Centre outclassed Arizona complete
". In the first half the Wild Cats did
not make first down and throughout
the game they rarely had possession
Of the ball. In the third and fourth
periods they made few good gains, but
were unable to maintain a continued
drive.
RED Roberts, noted end Of the
Centre team. and his equally noted
teammate, "Bo" McMi1lin, were the
Centre stars, although the work Of
the other Kentuckians showed that the
team Is not a one-man machine. The
work of Roberts was particularly no.
ticeable, his sensational catches Of for
ward passes, his line bucking and his
work in Interference being cheered by
the spectators.
Roberts made Centres first touch
down within I'VE minutes of the open
ing gun. With Roberts leading the in
.terference AcAIillin and Tanner car
ried the ball to the Wild Cats three
yard line, where the Arizonians held
Tanner and McMillin. but were unable
to stop the Centre end. who bueled
across the line The second touch
down came in the same period, when,
after bucbing the ball down the field,
ATcAIillin went through right tackle for
the score.
Centres next touchdown came four
minutes after the second period
opened, when Tanner went through
right guard McMillin failed in at
tempts to kick the first three goals. In
the third period Arizona rallied and
advanced but Tanner intercepted a
forward pass behind his own goal and
the Kentuckians plowed down the
muddy field to another score. Snoddy
carrying the bali over Roberts kicked
goal
covington scored Centres fifth
touchdown when, standing on his So
yard line. he caught an Arizona punt
and ran through a broken field for the
tally Roberts missed goal. Coving
ton scored the last touchdown on an
off tackle buck. He kicked goal The
lfvaftv, apd emma ny.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1921-12-27
PENSACOLA BOYS ON
ALL : STATE ELEVEN
Roland Vickery and Lamar Sara Are
Selected by Experts for Myth
ical Football Team.
Rx noL E"

BY "oLE"
Pensacola should feel proud of two OF
her stalwart sons who have gone out to
win glory on the gridiron. Roland Wick
cry and Lamar Sara are the Pensacola
boys whose names have been carried to
all parts of Florida. These two boys
playing for Gainesville High School have
been picked by all coaches and sport
writer's in Florida for the All-State myth
ical eleven.
OF the two, Sara has been mentioned
as the most brilliant center seen on any
high school gridiron this season. Viclxery
at halfback for the same team was the
scoring machine for his eleven. However,
he was out most of the season with in
juries.
L. c. Beck, chairman of board of con-
troll. f. ii. S. A. A., says in the Jackson
Vile Times Union, Of Sara: Sara, of
Gainesville High, was the popular pivot
man of the coaches and sport writer's of
the state. Supported by a pair of guards
rated as only fair this lad has gained
recognition in every. game on the G. II. s.
schedule. 1t is not too much to say that
if he had been supported BY pair of
guards like Duvars Sara would have
been a sensation. He made as many
tackles as any man on his team. He was
a dangerous blocker of hunts. And he
has yet to make bad pass in 1921"
Prof Beck says OF Vickery: .sVickery,
Of Gainesville High School wins by a
hair from Lightsly of Barlow. The G.
III. S. halfback gets the position for his
uncanny broken or open field running,
and for his interference At times he
has been handicapped by injuries but has
been the scoring factor in the Purple and
White attack
The All-state Football Team:
Wegman ............. .......... Hillsboro
left end
Rose ................. Duyall
left tackle
Campbell ......,....,., e...,.. Summerlin
left guard
Sara ACKNOWLEDGEMENTS. Gainesville
center
Goldsleln ............'s. DuYai
right guard
Smith (Captain) .......... Duval
right tackle
Marshall ..................... Duyal
right end
Merlin ............-...... Plant City
quarterback
Vickery Observation-Disclosures. Gainesville
left halfback
Jones ................s..... Duval
right halfback
Brown ....................... Duval
fullbacll
Pensacola has no chance for getting a
man on the Florida mythical eleven be
cause Pensacola High School does not
play enough Florida teams for the coaches
to see the playing Of the team.
Beck in the Times Union says: zone T
high school in the state and in the asso-
citation has to be disregarded because 1
there is no way to compare it and its
players with other teams and players in
the state. That team is Pensacola. The I
alI-state eleven is a selection of the best
from all other teams representing second
airy SCHOOLS in Florida
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1921-12-27
zsYszko TAKES TWO OUT OF rARgg

BOSTON. Dec. 26--StanislIus zbyszl;o
worlds heavyweight wrestling champion
successfully defended his title tonight
against Dick Davis Court the T.xas
giant by winning two falls out Of rhree
The strangle hold was barred and hin
falls alone We're scored.
In the preliminary match Valdez Zbys-
zko and Renato Gardini wrestled 70 min
utes TO a draw.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1921-12-27
oR,rFlTH,s AND rRAMsIrAs DRAW

PORTLAND, Oregon, Dec 26-Johnny
Griffiths. Akron. Ohio, welterweight.
fought a n-round draw with Alex Tram
bltas of Portland, here today.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1921-12-27
ROCKY KANSAS ouTPolNTs BAY

PITTSBURGH, Dec. 26.-Rocky
Kansas Of Buffalo, n Y. outpointed
Johnny Ray of Pittsburgh in a 10
round no-decision bout here this after
noon, in the opinion Of newspaperYnen
at the ring side. Kansas was the az
gresser in majority Of the rounds
The weights We're announced as: Kan
sas, 135 IL. and Ray, 1912.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1921-12-27

aagaI oe.ms.Is. a. I'D farmuIas. 90.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1921-12-27

Arizona Coz Centre (3Sl
Mcclellan. LIE. .......... Roberts
Clark ...........L T............ Gordy
Wiley. ..... LG............ Chinn
elmer. ..C........... Kubale
Smith ........... RCi.........s. Shadoan
RarIIey ........R RI. ....... Cregor
W'offord Co.. .RE............ James
Sloanaker. Oh. ..... McMillin
Mansco. $1,000 LII ........... Snoddy
Frederick. ...... Ri. Co Armstrong
Hobbs. ......... LIB ........... Tanner
Score by periods:
Arizona .......0 o.
Centre .12 1873
Centre scoring -Touchdowns, Rob-
erts, McMinin, Tanner, Snoddy, Cow
ington (2) Goal from touchdowns-
Covington Substitutions
Arizona, Etz for Clark. Rubarth for
Erb for Barley Connell for
Ruberth: Centre. Covington for Arm
strong. Jones for Chinn, Murphy for
Snoddy. Armstrong for Covington,
Snoddy for Murphy Gibson for Sha-
doan. Bartlett for Armstrong, Coving-
ton for Tanner, Bean for James.
Offlcials-Referee. Evans, Millikin
umpire, Rosenthal, Minnesota; head
linesman, Ffeferkron. Indiana; field
Judge, Klawans. Chicago.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1921-12-27

aoyaI oo.ms.Ie asvsIap. .ss su... SOC.
Evening star., 1921-10-11
Use Rennet to Curdle the Milk.

Cheese made without the addition of
coloring matter is light yellow or
straw color; if a deeper shade Of vel.
low is desired, a small quantity OF
coloring is put in the milk. Regular
cheese color should be used, and not
butter color as the latter colOrs the tat
but not the curd. Rennet Is added in the
proportion of e-third ounce, or two
teaspoons, to 100 pounds OF milk
First dilute the rennet with a pint of
cold water, then stir IT in thoroughly,
and leave the milk and container un-
disturbed for thirty minutes. Cut the
curd when sufficiently firm., do not
crush or break 1t. Stir the curd gent
ly from fifteen to twenty minutes.
Heat it at the rate OF degrees In
FIVE minutes until the temperature
reaches 100 degrees Fahrenheit. Stir
it while heating.
Allow the curd to remain in the
whey at 100 degrees Fahrenheit until
firm and until enough acid has de-
veloped. Do not let the curd mat to-
gether. Sufficient acid has devel-
oped when the curd applied to a hot
iron will form strings one-fourth to
one-half inch long. The curd is firm
enough If a handful Of it pressed to-
getfer between the hands falls apart
readily when the pressure is released.
on a draining rack which has been
covered with a muslin cloth. Do not
let the curd form into pieces larger
than a hickory nut. Keep the curd
warm while on the rack.
When to Add the Salt.
Wren the ourd forms strings from
three-fourths to one inch long on a
hot iron add salt at the rate of 3
ounces for 10 pounds Of curd. Have
the curd at a temperature Of about
IS degrees Fahrenheit. Put it in a
toop lined with cheesecloth and ap-
ply pressure gently. Cheese hoops
may be obtained from dairy supply
houses. The cheesecloth is left on the
finished cheese. After one and one
half hours the cheese should be taken
out and dressed-that is. all wrinkles
are taken out Of the cheesecloth which
covers 1t. When the cheese has been
properly dressed it should be put
back in the press and full pressure
applied for twenty-four hours. Then
the cheese is ready for the curing
Troom, where it remains at a tempera-
Hture between so and 50 degrees Fab
renheit for two weeks
Evening star., 1921-10-11
@E8$s:S&!sA&B&at @E$$;!s! |!;?:; !; K; &&B=if !
NALN Leuro. AKis40men
Laura, A Ny,l<a1oy1

a jar of sweet pickles, dash of salt,
pepper and celery salt, and one round
ing tablespoon of granulated gelatin
softened in one-fourth cup Of cold
water; heat this mixture until the
gelatin is dissolved. set aside till it
this stage is reached by the way 1t
clings to the edge of the bowl when
the bowl is tipped slightly. then
stir in the chicken one sliced hard
boiled egg. a few bits Of parsley and
one-half cup Of sliced. drained sweet
mold which has been rinsed out with
cold water before the gelatin mix
ture is put into it.
Brazilian Stuffed Peppers
Rice-Cheese Ramekins
Coffee Cornbread
Apple Tarts
Brazilian Stuffed Peppers.-Split
six large green peppers down one
side, remove seeds and stem. and sim
mer in. boiling water for one hour
Then place fiat in a meat pan and
heap on the two spread halves mix
ture made OF one cup of cold. left
over, cooked meat put through the
food chopper with eight stuffed olives
and two thick slices of bread. then
seasoned to taste with salt and pep
per and moistened slightly with hot
water. Heap this stuff1ng high on
each fatty spread pepper and place
a piece of raw bacon over each. This
not only gives a/delicicus flavor but
helps to hold the stufiing on the pep
pers and. incidentally. to give an
appetizing appearance to the dish
when served. Pour little hot water
in the pan. Bake in a moderate oven
for forty-fve minutes, then slip the
pan under a top-oven flame or grill
so that the bacon will brown crisply
Serve very hot.
Evening star., 1921-10-11
@54X @54XkZy11 4 !. y11&9H13EN &9H3N1S : s

add an antiseptic to the water in
which YOU wash and rinse. The
scalp should not only be clean but
antiseptically clean at the end Of the
shampoo. While the hair Is drying
shake and massage it.
Marian-Massage the chest each
day with cocoa butter. Deep breath
ing Is also excellent for building up
the muscles of the chest and bust.
Cold water dashed over this part of
the body each morning, then followed
with friction from a coarse towel
will tone the skin, making the mus
cles firm. Peroxide of hydrogen is
q simple bleach for slight blemishes g
Of the skin.
Anxious-The only way to get rid
Of this tendency to pimples is to
clear the system and keep it clean all
the time. There are a great many
young people now effecting this
through taking yeast daily until they
have overcome the tendency entirely.
Three to four cakes should be taken
daily during the early part of the
treatment, after that two cakes will
be enough for ordinary cases until
the skin has cleared entirely and the
digestive system is normal.
Stout One-Send a stamped ad-
dressed envelope and full directions
for reducing will be mailed to you.
A. A. W.-Any good cream will
build up the tissues. but IL you are in
doubt about making a selection, send
a stamped, addressed envelope and l
shall be pleased to mail a formula
for such a cream.
Evening star., 1921-10-11
Fish and Potato Loaf.

Line creased bread pan with a
one-ihch layer of mashed potato.
Pack snugly into the cavity one and
one-half cups Of cooked fish season
ed with salt paprika, celery salt.
melted butter and two tablespoons of
grated cheese moistened with tomato
sauce. Cover the dish with a layer
Of mashed potato pressed down
smooth, cover the mold and steam it
for thirty minutes; turn it onto q
hot platter and pour around it the
following sauce: Take two table,
spoons Of butter, two tablespoons
Of -four. one-half teaspoon Of salt
and pepper and a cup of milk. Melt
the butter, remove it from the fire.
add the -four. the salt and the pep
per and stir the mixture until it is
smooth. Put over the fire again. add
the milk and stir the sauce until it
.thickens Cook 1t for fifteen minutes
over boiling water or for five min
utes directly over the heat. stirring
cOnStantly
Evening star., 1921-10-11
American Cheese
A Popular Dish

american or Cheddar type cheese l:
palateble, rich In food value, and Il
may be kept for long periods without
refrigeration. Every housewife knows
Of number of palatable dishes made
from cheese which serve as q change
in the ordinary diet. AS 1t may be
made at any time of the year where
making offers an exceptionally ad-
vantageous means Of conserving for
later use milk which might otherwise
be wasted, suggest specialists in the
Department Of Agriculture.
approximately five or six hours are
required from the time the milk Is
placed in the vat for heating until the
cheese Is put into the hoop for final
pressing, and during that time 1t Is
not necessary for the operator to give
it his entire attention. From this
point until the end Of two weeks
quired to turn the cheese. After that
time the cheese Is turned only twice
a week until fully cured. Best re-
suits have been obtained in regions
where the nights are cool throughout
the summer and where cool water
may be obtained.
Approximately ten and one-half
pounds Of cheese are obtained from
one hundred pounds, or eleven and
two-thirds gaallons, of milk containing
4 per cent butter fat. 1t Is import
ant to have fresh. clean, whole milk
for cheese making. If milk Is to be
kept overnight. it should be cooled to
a temperature of 60 degrees Fahren-
heit, or lower. and held at that tenn
perature until used. The milk should
not be held more than twelve hours,
as it is very important that it be per-
fectly sweet.
A washboiler. large kettle. or tub
may be used for cheese-making, but
il cheese is to be made frequently a
regular cheese vat is more satisfac-
tory. A cheese vat is so constrocted
that hot or cold water may be cir
culated around the milk for regulat-
ing the temperature. Control of tenn
perature throughout the manufac-.
turing process is essential. A good
thermometer. therefore. should be
used. The milk is heated in the vat,
or wash boiler. to temperature OF
Sc degrees Fahrenheit, at which it Is
held until after the curd hasa been
cut.
Evening star., 1921-10-11
Beautifying Shampoos.

I sometimes wonder whether every
woman who carelessly washes her
hair whenever the notion takes her
quite realizes the beautifying value
of tho shampoo. Tho hair should
never merely be washed. It should
be prepared for the shampoo by an
oil massage and the shampoo itself
should be a beauty treatment.
About every six weeks or about
every other shampoo time the ends OF
the hair should be singed and clipped
to keep them from splitting. The
night before the shampoo a little oil
or sulphur ointment should be mas
saged thoroughly into the scalp. The
shampoo itself should vary according
to the character of the hair.
A scalp coated with dandruff should
be given an egg shampoo or a tar
shampoo with tar soap. Dry hair
should be given an unusually thor
ough oil massage and should be
washed with CASTLE soap dissolved in
hot water SO that 1t forms a thick
liquid.
Very oily hair can be washed with
this same liquid soap and should have
the soap used three times before the
hair is rinsed. Even dry hair should
be soaped twice, for the first time is
never enough to get all the dirt and
Lusterless hair will improve enor-
mously with the henna shampoo.
which adds life and 1uster and rich
ness Of coloring without actually
changing the shade OF the hair. IN
any shampoo valuable thing IL to
Evening star., 1921-10-11
Personal Health Service
Noted Physie1an and Author


be by $
Dr.. Star)
Evening star., 1921-10-11
Beautifying Baths,

! Frequently ] find inquiries from
readers about various sorts of beauti-
Tying baths which can be managed on
deal Of trouble.
! So here are few hints:
II you have a tendency toward
rheumatism, II you feel cold coming
on, or IL you like the luxury Of a
Turkish bath-which is marvellous for
health and beauty, too-try q steam
| bath in your own bathroom. II you
have one of the regulation cabinets.
a substitute without much trouble.
! Have your bathroom warm If
you've a tub and running hot water.
| partly fill the tub with water as hot
as you can stand it comfortably. then
| sit in this with couple of blankets
! drawn over your shoulders and, ex-
| tending over all the edges Of the tub.
| This holds In the steam from the
water and gives you a steam bath. =
A better way is to place a large
then sit on the chair with a large
towel over your shoulders and blan-
! kets over that to make little tent
about you from your neck to the floor.
This holds in the steam. and the heat
| will open the pores of the skin, clear
| them and rid the system of much
waste matter.
OF course you must follow this at
once with a cool or cold bath, either
| a shower or a sponge Off in a tub
or basin. Then rub with alcohol to
| be sure the pores are closed. and be
careful Of draughts for a few hours.
Tall One-Wear your skirts as full
! as possible to conform with the fash
| ions and adopt all lines in the trim
mings that will cut your height. AS
you mature your height will not be
noticed, as you will fill out and most
| likely be a very fine looking woman.
Buddy.-The walnut juice is made
by sleeping walnut hulls in boiling
water until all the colorirg has been
extracted Apply to these light
streaks of hair by using sable
brush, as the decoction will stain the
| fingers or any other part OF the skin
that it touches.
| Patient Gerry.-All Of these scars
now can be obliterated. Make in
! uuiries about this at any hospital and
you will be given the names of doc
! tors who have been doing this work
successfully. A fire scar is nothing
, compared with some of the disffg-
iurements that have been successfully
treated since the war.
Blondy.-The peroxide must have
been stale II 1t failed to bleach your
! hair, as it deteriorates very quickly.
There is nothing that will bleach it
lighter than this preparation.
Evening star., 1921-10-11
THE NEW PARIS BLOUSE
ny ANNE RITTENHoUsE.
PARIS, October 10 1891.

PARIS, October 10, 1871.
Americans here regard the new
hlouses with some interest. but more
perturbation. They are not quite sure
that they want to wear separate
waist that reaches below a jacket;
yet the, thing Is done by the best
dressed women and sponsored by the
good dressmakers.
Jenny began the idea in the early
summer, and other dressmakins
houses took it up. or possibly ar
vived at the decision along wian
Jenny. There seems to be such una
nimity of fashion among the French
dressmakers that one wonders at
their show of rivalry. their attempts
at secrecy and their claim that no
conferences are held. The conclusion
to which the observer arrives is that
sartorial spies are as thick as war
spies. .
When the long blouse came out II
was repeated by nearly all the dress
makers. each expressing a certain IN +
dividuality through 1t, but all foi-
lowing the same line. Possibly the
house of Cheruit departed more def
nitely from the accepted lines than
the others, and as American buyers
paid the big price asked Tor ihese
separate bodices and took them PACK
to America it is possible you have
them with you now.
to the hip line. and she used a thln
brilliant silk. and usually a bit of
gold braid. Jenny. Renee, Caiot anu
Worth used the straight model. not
attempting to shape it to the aips.
The short jacket with which these
blouses are showr made no attempt
to conceal the garment which was
heretofore concealed by 1t. the JACK
ct fiared from the point OF the hlps
and was short enough to snow the
ornamental band which ends the
blouse.
Lanyin makes the end of her jacket
simulate the end of q blouse by pulling
il into the figure below the hips win
ii ten-inch band Of fur. Jenny lets the
embroidery. or fur, or metal riDpoli
which finishes the blouse. show for SIX
and eight inches below the edge OF the
jacket.
where the blouse ends. as she makes
a finger-length coat of simple preten-
sions, more like the type OF thing the
Americans demand. She makes one
of white satin which is cut as straight
as a chemise, beginning in collar OF
black astrakhan and ending with a
hip girdle of it.
When woman removes the jacket
or the long wrap which she wears
over this blouse a curious type of
gown is revealed, and unless woman
submits to her dressmaker and care
fully follows these models so that
the band about the hips will be drawn
in as tightly as one of the new gir-
dies she will look more like Plerrot
than a modern woman.
Among the other blouses that have
caught the fancy, there are heavy silk
tricot ones which are worn in the
street as well as for sports. They
have the tight band at the hip. but
it is woven of the material; 1t IS not
of ornamental fabric.
These garments are in beige. gray
and French blue. SO that they accord
with any kind of tailored suit. The
first gesture that woman makes
Evening star., 1921-10-11
HOME ECONOMICS.
BY MRS. ELIZABETH KENT.
Effect of Heat on Meat.

The red parts of meat and most of
the tissue of white and dark meats
Of fowls consist chiefly Of muscular
fbers. Moist heat softens and turns
into a sort Of jelly certain proteins
found in the connective tissue fbers
which bind together the muscular
fibers. These proteins should always
be cooked in moist heat, from the
water If the meat Is boiled, from the
meat juices If it is roasted or broiied.
longer cooking than tender is that the
tough meat contains much more Of
this connective fiber to be softened.
If, however. this gelatinous tissue Is
cooked too long without sufficient
moisture to keep it always soft. it
gets so dry and hard that 1t cannot
be digested
There are other proteins in the
muscular fiber of meat that are differ
entity affected by heat. The heat
separates their juices from the pro-
tein framework. and the fiber shrinks.
has been taken from the water this
drying effect is much more noticeable
in meat that has been boiled than
in meat that has been properly
slow boiling. simmering or long
roasting in a covered vessel. really
steaming. is the correct method of
cooking. Boiled meats should be
cooled in their water. Ham, par
ticularly. can be sliced much better
and retains much more moisture If
cooled in its water.
There is besides considerable re-
absorption of water by the meat when
SO cooled. Proteins in meat should
have sufficient moist heat to soften
the tissue but not enough to separate
the juices from their protein frame
work, too completely.
Copyright. 1921