davidaulloa/AmericanStories huggingface dataset:
The Connecticut labor news. (New Haven, Conn.) 1921-1925, 1921-06-24

grounds Of sex; and for employe rep
resentation in such agency.
No, I24-By John L. Lewis, United
Mine Workers. Protesting agains
abolition Of Department of Labor arN
directing executive council to use ut
most endeavors to defeat all measures
intending such abolition.
90, I25-By John p. Frey and B
A. Larger. Denounces 'the malicious
misrepresentation, falsehoods and pro-
paganda containe din the report Of
the proceedings of the Chicago Fed
Grafton Of Labor as printed in the
Hearst newspapers, and condemns
those newspapers and other publica-
tons which resort to misrepresenta-
ton and falsehood."
No. 126-By Delegate Healy, Sat
tie; Shrap, Martin, Connors. Helt,
Cone, Manion. To order restoration
of the United brotherhood of Main
tenance and Way Employees and Rail
way Shop Laborers to membership
and good standing in the A. F. Of L.
No. I27-By ]. F. Dewey, c. l.. u,
Chester, Pennsylvania. To create in
A. F. Of l.. banking and beneficial
to create in all cities
"chartered national hanks as rapidly
as assessments and profits will war
rant for the economic benefit of A.
F. of L. members only"
No. I28-By Firemen and Oilers
delegation. For af6liation of the A.
F. of L, with the international Fed
Grafton Of Trade Unions.
No. I2o-By Cigar Makers delega-
ton. That all members advocate and
insist upon label, shop card and but
ton.
No. I3o-By Delegates Lewis,
Hutchinson, Mcfarland and Morrison.
To commend Near East relief and
urge local unions to contribute; asks
Congress to assist in stabilizing gov
ernments OF the Near East.
No. I3I-By Delegates Wol1,
Scham, Brady. Authorizing the ex-
ecutivc council to conduct or cause to
be conducted thorough inquiry into
the use Of savings and funds collected
by banks and insurance companies
and the methods and use of the credit
SYSTEM; that a study me made of the
Kenyon Rural Credit Bill; that con-
sideration be given the proposal of
The Connecticut labor news. (New Haven, Conn.) 1921-1925, 1921-06-24

Office room where people are grown
up and past school days and I've heard
people saying they forgot this and
that"
''Then there is every excuse for
u.s." said Mother Poplar.
Eyes, indeed" agreed Mr.. Sun.
"Wen," said Papa Poplar, "we have
every right to be proud of the way
the poplars grow up after there has
been a forest fire. We don't wait
until the ground gets just right, we
don't care if the places where there
have been forest fires are as beauti-
full as other places.
1--WE just go into such places and
grow and start the fashion and do
our best to make up for the harm
the fires have done That is what /
think we may be justly proud of.
don't you, Mr.. Sun?''
And Mr.. Sun agreed with Papa
Poplar, who stood so straight and
who. with his family, held his branches
up toward the Sun.
The Connecticut labor news. (New Haven, Conn.) 1921-1925, 1921-06-24

we love you dearly.
''Thank you, thank you," said Mr..
Sun, smiling beautiful sunny smile.
Are you proud because of the Suns
friendship" asked Mother Poplar.
II am sure you are proud of that"
Mother Poplar continued, ''for all Of
the PoplarS are, but I wondered If
that was what you meant when you
said that we had something of which
to be very proud"
II didn't mean that at that time"
said Papa Poplar. 81 am always proud
of my friendship with the Sun as is
every other Poplar.
II never cease to be proud of that
friendship and when I say 1 never
cease to be proud of that friendship,
l mean that I never stop feeling proud
Of 1t.
But what was about to speak Of
when we began our little talk today
was to tell that we should be very
proud Of the way the family have al
ways behaved after fires, forest fires
I mean"
"Have we gone with buckets Of
water and put them out?" asked
Mother Poplar. "Have we called out
the hose company and climbed the
ladders with the firemen? Have we
rescued people who were calling to
US from out Of windows?
"Have we sent in a fire alarm and
have we rung the fire bells?
Have we hitched the horses to
the hook and ladder wagon? Have
we done any Of these things, Papa
Poplar? OF course I know / haven't,
but you were speaking of the Poplar
family as a whole and Of the Poplar
family in the past"
That's a great joke" laughed Mr..
Sun. Mother Poplar, you are funny
treew And Mr.. Sun cliuckled and
beamed with amusement.
"No, we never did any of those
things" said Papa Poplar. eve never
could I fear. And 1 don't know that
we would be of any use if we did.
"We couldn't do those things proper
ly. In fact we might do more harm
than good if we tried for we'd only
hold back those who could do good
from doing it."
1--WE wouldn't hold them back" said
Mother Poplar. 1--WE never held any
one or anything from doing anything"
81 don't mean we might really hold
them back. But we might get so in
the way it would keep them back"
But tell me the thing of which
we're so proud, or of which I will
feel so proud when I know of it?"
asked Mother Poplar.
"You know of it now" said Papa
Poplar, but you have forgotten about
The Connecticut labor news. (New Haven, Conn.) 1921-1925, 1921-06-24

1t Tor the moment.
You never went
to school and so
there are times
when you forget.
If we went to
school we'd never
forget. We would
be taught to re-
member"
"Ah," said Mr..
Sun, but even
those who go to
school forget, and
even those who've
q n i S h e d their
school days for
get. I've looked
l n I o m q n y a
school-room and
q " on into on
The Connecticut labor news. (New Haven, Conn.) 1921-1925, 1921-06-24

Tree.
81 am sure we
have" said Moth
Poplar, "but do
tell me what it
is"
May I listen,
too?" asked old
Mr.. Sun.
~ n d e e d you
may" said Papa
P Cpl ar, land
proud I'll be to
have you listen.
You are such a
friend of the Pop
lar family, for
you help US to
grow with your
fine sunshine and
The Connecticut labor news. (New Haven, Conn.) 1921-1925, 1921-06-24

organizing the proxy voting power of
workers holding votes in mutual in
surance companies; that the executive
tcOuncil be authorized to use its judg-
men as to action upon conclusion Of
investigation.
The Connecticut labor news. (New Haven, Conn.) 1921-1925, 1921-06-24
Sporting SquibS
of All Kinds

A golfer likes a whole loaf-not a
slice.
More than so candidates have re-
ported for the Penn State lacrosse
team.
Two hundred candidates have re-
ported for outdoor track practice at
Harvard.
Johnny Wilson is now called a scien-
tific champ instead of the trimmings
The Connecticut labor news. (New Haven, Conn.) 1921-1925, 1921-06-24

Less Tired With Work
What Is it that grows less tired the
more 1t is worked? A carriage wheel
The Connecticut labor news. (New Haven, Conn.) 1921-1925, 1921-06-24
E9VDgddd!yS
R6VeniN8
Fairy Tale
61WARY GRAHAM BONNER
-coSTNohT VESTERh NEVSPAPER
POPLARS' PRIDE.

1--WE have something of which to be
very proud" said Papa Poplar Tree
Evening star., 1921-06-14
Eggs Plentiful for
Custards and Whips

In early spring and summer. when
eggs are plentiful and cheap. the
thrifty among the housekeepers utilize
plenty Of them for deserts. When
this is done, the rest OF the meal does
not need to be quite so hearty"
The following recipes are recon-
mcnded by food specialists Of the De-
partment of Agriculture:
Soft Custard.
One cup milk. one-quarter teaspoonful
vanilla, one egg. two tablespoons sugar.
one sixteenth teaspoon salt.
Heat the milk in a double boiler. Mix
the eggs in a bowl with the sugar and
salt. Add hot milk slowly. stirring. and
return mixture to the double boiler.
Cook until custard will coat a silver
spoon. Strain and serve. If the GUS
tard curdles, set the pan into cold water
and heat the custard until smooth.
Steamed or BAKED Custard.
One pint milk. two eggs. one-eighth
teaspoon nutmeg or cinnamon. one
fourth cup sugar. one.eighth teaspoon
salt.
Mix eggs as for soft custard. Strain
into custard cups and steam until firm
over hot water. which is boiling gently.
To bake, strain the custard into cups
and place in a pan of warm water.
Bake in a moderate oven until the Gus
tard is firm. To test steamed or
baked custard slip a knife blade to the
bottom Of the cup in the center Of the
custard and draw out without turning.
II the knife is not coated the custard
has cooked enough. Crate the nutmeg
over the surface and cool before serving
Evening star., 1921-06-14
The Kitchen Scissors.

Medium-sized scissors hanging in a
place in the Kitchen are
valuable help. Here are some of the
purposes for which they will be found
useful, according to workers in the ex-
kitchen in the United States
Of Agriculture:
For cutting cold meat into cubes.
For cutting celery or green peppers
into small pieces for pickles or salads.
For shredding cabbage or lettuce.
For cutting up raisinS or dates.
For cutting out the center membrane
of a grapefruit in preparing 1t for the
table.
For cutting out the woody core and
eyes of fresh pineapple.
For trimming the rnds from break
fast bacon.
After the scissors are used each time
they should be carefully washed and
dried.
Evening star., 1921-06-14

All sorts of meat and vegetable
leftovers may be used for a COOL.
attractive supper or lunch dish II
nodded in aspic jelly and served on
lettuce or cress with mayonnaise.
Aspic jelly is some trouble to pre-
pare. but its delicious spicy flavor
makes 1t worth the trouble. Put two
tablespoonfuls each of carrot. onion
and celery, cut into small cubes. two
sprigs of parsley and thyme. one OF
savory. two whole cloves. half tea.
spoonful of peppercorns, one bay lear
and seven-eighths of a cupful Of
saucepan. and boil eight minutes.
strain and reserve the liquid. Add a
box of gelatin to a quart OF meat
stock. Put into this the strained
liquid and the juice of a lemon. Sea,
son with salt and cayenne pepper: and
stir in the whites of three eggs light.
ly beaten. Add the vegetable ana
spice mixture and heat. stirring con-
stantly until boiling point is reached
Place on back of range and let stand
thirty minutes. hot but not boiling.
nor even simmering. else the gelatin
will not set when cooled. STRAIN
through a jelly bag, and mold with
whatever you wish or happen to have
on hand, such as tomatoes. Wnoie ana
stuffed. stuffed olives, tongue. siiceo,
hard boiled eggs. peas. beans, cooked
celery, or other vegetables you may
find suitable Enough liquid must
be used to fill your mold.
Small individual molds are very
attractive and are particularly use
fuJ for buffet luncheons. teas, or
evening suppers where salad is the
main dish. A salad in jelly OF this
sort is far cheaper than plain
salad, and is quite as good. II not
hetter
Copyright, 1921
Evening star., 1921-06-14
cred pan with enough water to keep

cred pan with enough water to keep
from burning. and cook in the oven
for thirty minutes. Take of the
cover and brown before removing
from the oven. Thicken the stock
left in the pan for gravy.
Or, IL preferred, make individual
servings. Cut a three-inch square of
steak, place a tablespoonful of the
dressing in the center. roll the steak
around it and fasten. Place it in a
pan with a little water and cook as
the roast was cooked. This steak is
very good served with a tomato sauce
Evening star., 1921-06-14
@5A{! A{!tElTM.s9H!N!!TtS5 4 !! s

because it will keep the cuticie sott.
and at the same time prevent
from growing fast. Here Is an g.
cellent one: IN
Synthetic ambrol. two drops; on
lintene rose, two drops: parowax. eWo
drains, and white usol. petrolatulttn' lt
six drains. Melt the parowax; aoo tHs
usol. petrolatum. and in cooling ado
the other ingredients.
Rub this cream into the nails. AIle,
a few moments go around each nan
carefully with an orangewood stlck;
This excellent cream, by the way. WIN
keep the nails fresh and youthiuI II,
appearance If they have any tendency
!, to become brittle and old.
Red Hands.-For your HANDS make
a mixture Of rose water and glycer.
in. equal parts. and rub this into
them after bathing. All the shades
Of blue. rose or brown Will De your
best colors.
Jean and Billy.-A girl with brown
eyes and a clear olive skin VIII .bt o.
| able to wear any color. All tht
| shades in yellow will be enective
Tans, browns and rose will also o'
good choices. For your sister. blue
especially that about the shade o.
her eyes-will be the most becom
. n e
Evening star., 1921-06-14

LOOSE AFTERNOON WRAP OF
DARK BLUE SERGE. EMBROID-
Erred WITH WHITE BRAID.
WHICH GOES OVER DARK BLUE
TAF'FETA FROCK. HAT Is BLUE
AND WHITE STRIPED SILK
wrap this season. She believes that
such extravaganza is beyond her
purse and environment.
There are some economists who
Evening star., 1921-06-14
FROCK AND WRAP COMBINED
BY ANNE RyTTENH0UsE.

combat this belief with the argument
that a woman of slender means
should dress as much in one color as
possible, which gives her a chance
to produce a wrap suitable for each
gown.
1t takes self-control to continue to
dress in one color. That's sure. 1t
demands the same repression OF I'M:
pulse and desire as eating one kind
of food to get thin. The doctors say
that such a trick Is a sure method
of reducing and restraining flesh.
One dish at each meal. even II repeat
ed.will keep one alive and thin. But
the organism of human being re-
quires a variety of food: therefore 1t
is better to eat a little of several
foods at each meal than to eat well
of a single food. So there you are.
You can take your choice.
What is true of food is true OF
clothes. One can be economical and
individual by restraining any natural
impulse to buy more than one color
for the wardrobe, but the process is
monotonous the result depressing.
There are ways, however, of keep
ing to one color in a general way IN
each seasons purchase. This is the
wisest plan for the average woman,
as it assures her that she can utilize
all of her clothes. all of the time. II
she has chosen a special color with
due regard for her colorlng and ns-
ure. she is assured of looking her
best in any garment she wears. the
range of colors that one woman can
wear is limited. It's pity she does
not realize it
When she chooses to live according
to this scale of dressing she finds
that it is not entirely impossible to
produce a wrap for each gown. She
realizes, if she has any knowledge or
good dressing. that il is not easy to
add any kind of a covering to frock.
Even the best topcoat or cape may be
out of the question with certain
type of gown. and it is because of this
color topcoat for all garments
proves boomerang. Women imagine
themselves economical when they
purchase a dark brown topcoat. They
are in error.
The sketch shows the way in which
an economical woman chooses frock
and coat that harmoniZe. She chooses
to wear dark blue in many forms.
The selection of a separate cape with
braided in white, is justified by the
several dark blue gowns and hats she
possesses.
1t is well, by the way. to take Sc
riously this new fashion of using
quantities of white braid on a dark
surface. 1t is lavishly done on frocks.
hats and coats. White embroidery
on black surface. black embroidery
on a white surface, are equally in
fashion. They only give way to braid
when the material is heavy. although
there is a remarkably good gown be-
ing worn about town which is of thin
black georgette trimmed with many
bands of broad black silk braid. It
detieS standards with success.
Evening star., 1921-06-14
A Working Schedule for the Farm
Woman

From time to time farm housekeepers
write to me asking me to plan work.
ing schedule for them-so, if you who
are reading this column at this moment
do not need the following advice your
self, suggest that you send it to some
friend who lives on farm.
Today I received letter from farm
woman who signed herself Brown
Eyes" She said. 1--WE are. three in fam
lily and have just moved to the country,
on q farm l am trXing to arrange an
efficient working Ssfxatisi Should the
wife help do the milking when she has
her own housework to do? The daugh-
ter drives six miles to high school daily.
We have eight COWS
Before suggesting a working schedule
for this housewife 1 wish to say that if
her husband had twenty cows instead of
eight it would still not be her duty to
do more than her houSework. Getting
three meals a day, keeping the house
clean. doing her own washing and IRON
ing-to say nothing Of sewing for her
self and daughter. spring and falls
even considering doing farm work out
side of the house. And even at that,
her daughter should help with the
housework outside of school hours. Here
are the schedules for the mother and
daughter in this family:
Farm Observation-Disclosures. get break
fast. put up daughters school lunch.
wash dishes. do family wash with Il
washing machine). get lunch. wash
dishes. go upstairs and make her bed,
lie down on the bed and take a rest:
then. later. get dinner, wash dinner
dishes. Tuesday. get breakfast. school
lunch, wash dishes, do ironing electric
iron-if the home has electricity. get
lunch. wash dishes. make bed, rest, get
dinner. set up bread. Wednesday, get
breakfast. put UP school lunch. W. )!
dishes, bake enough bread to last a full
week and two pies-cake if desired-get
lunch, wash dishes, make bed, rest. get
dinner. wash dishes. Thursday. get
breakfast. school lunch. wash dishes,
clean as many downstairs rooms as pos
gible, get lunch, wash dishes. make bed.
rest, get dinner. Friday, get breakfast.
school lunch, wash dishes. more clean
ing, get lunch, wash dishes, make bed,
rest, get dinner, wash dishes. Saturday,
get breakfast, go directly upstairs to
clean as many rooms as possible before
the daughter announces lunch In the
afternoon go to town with daughter and
go to movies if possible diversion of
this sort is very necessary to ones
health and should be enjoyed once a
week). Come home and have late din
ner, consisting OF last nights roast cold.
corn mullins baked last night these are
o potato substitute. so potatoes need not
Evening star., 1921-06-14
ESS!$ss,S!&s1&BAa S&$s!szf !! % !, !;'! s1&BAAa|zBIifI a 8 i
yer Loura. A Kir'lnaar F'
lAN Laura a Nrklnon

be provided for this dinner) and some
stewed fruit. bread and butter and hot
coffee.
Daughters schedule-Makc her own
bed each day when she gets home from
school Gt is. of course, not ideal to
make ones bed in the afternoon. but II
mother is not to shorten her life by
overwork it's necessary in such cases as
this). do her own and her parents mend
ing in the evenings; wash the dinner
dishes on Tuesday and Thursday even
ings when mother has had her hardest
days; wash the breakfast dishes on Sat
urday morning and also bake pudding
and a cake. get the lunch and wash the
luncheon dishes before she and mother
start to drive to town.
On Sunday the mother and daughter
work together. During the summer
when the daughter is at home all day.
the mother -housekeeper should go away
on a visit: for it is just as necessary for
the housekeeper to have a vacation Cat
least two weeks) as for the business
woman.
Evening star., 1921-06-14

A snail which has been glued to a
card in q museum for several years
has been known to come to life
when it was immersed in water
Evening star., 1921-06-14
Cutting the Cuicle.

The professionl manicurist is apt
to advise her clients never to cut
the cuticle. but to cut it herself to
a harmful extent This is because
she is most interested in getting an
Immediately good result, and does
not care particularly for the future
good looks of the nails. She can
not be blamed, of course.
The cuticle around the nails must
be clipped at times, but IL you are
careful I do not think you need cut
this delicate skin more than once a
fortnight. or even once month.
1t is true, as the manicurists tell
you. that cuticle cut too often tends
to become hard and tough in ap-
pearance.
The best way to keep the nails
nice looking around the edges is to
have an orangewood stick handy in
the bathroom and to push back the
cuticle every time the hands are
washed with warm water and soap.
Even If you have not time for this
and push back the cuticle only once
q day it will be enough. An astrin-
gent cream is a good thing to use
Evening star., 1921-06-14
Beef Rump Roast.

A rump roast is the best beef roast.
Select the required number of pounds
and season with salt and pepper and
the least bit of onion or sage. Rub
the seasoning in we'll all over the
meat and rub a handful of flour over
to keep in the juices. Pour cup of
hot water in the pan. Put in a hot
oven and roast for two hours and
a half in an open pan or two hours in
a roasting covered pan. Do not baste.
as basting keeps the surface moist
and the juices escape. making the
meat dry and tasteless. To make the
gravy remove the meat. set the roast
ing pan on the stove and pour in hot
water up to the required amount. Stir
two tablespoonfuls of flour with a
little cold water and add to the
gravy. stirring constantly until the
gravy boils. If you do not use flour
in the gravy add a tablespoonful of
vinegar to the water. with which
you baste your meat. 1t will help
TO make it juicy and tender.
Evening star., 1921-06-14
Blackberry Cobbler.

For the crust cream one-hH .
cup Of butter with one cup of sugar.
add one well beaten egg, two-thirds
cup of sour milk, one-third teaspoon
full of baking soda, one e-fourth teat
spoonful salt, one teaspoonful bak-
ing powder. and flour to make
stir enough to roll. Line a deep
buttered pan with this crust and
fill it two-thirds fun with ripe
black berries. Sprinkle in one table
spoonful of -four and sufficient gran
ulated sugar TO sweeten. Cover the
berries with the pastry. pinch the
edges neatly together and make one
or two holes in the top. Bake until
ready in a hot oven. then serve with
cream or a sweet sauce.
Evening star., 1921-06-14
Rice-Stuffed Steak.

Stuffed steak Is good eating. and
possesses the additional advantage OF
extending a small amount Of meat.
The following recipe for this dish Is
recommended by food specialists in
the United States Department OF
Agriculture:
One pound of round steak. two
cups Of boiled rice, salt. two table,
spoonfuls of chopped parsley. one
teaspoonful Of onion juice, paprika-
Blend the rice with the seasoning:
Pound the steak until thin. Spread
stuffing about three-fourths of an
inch thick. Roll and tie in shape or
fasten with skewers. Put in COW
Evening star., 1921-06-14
Lemon Puffs With Tart Sauce,

Put three ounces each of butter,
flour and sugar in the top of double
boiler directly over the fire and stir
until thoroughly blended. Heat a
pint and a half of milk and add it
while boiling. stirring it in grad
ually. Cook in a double boiler. stir
ring frequently until done. When
cold. add the juice of two lemons and
eight we'll beaten eggs, first the yolks
and then the whites. Put in a bak-
ing dish and bake for about half
an hour. A tart. foamy sauce may
be served with this if liked.
Evening star., 1921-06-14
Floating IsIand.

One quart milk. one-fourth teaspoon
salt. one-haIf cup sugar. five eggs
(yolks), one fourth teaspoon vanilla:
Prepare az a soft custard. The whites
should be beaten light and two table
spoons powdered sugar added for the
meringue. When the custard is cool 1t
may be poured into sauce dishes and the
meringue dropped in large spoonfuls
into it.
Custard Pudding.
One-half cup pearl tapioca or rice
two eggs (yolks), one-half teaspoon va
nilla. one half cup sugar. two cups milk,
eggs (whites). one-eighth teaspoon
salt.
Soak the tapioca in enough cold water
to coNer it until it absorbs the water
Add the milk and cook in double boiler
until the tapioca is soft and transparent
Combine the yolks Of eggs. with sugar
and salt and add to the mixture in the
double boiler. Cook until 1t thickens
Add stiffly beaten whites and fiavoring'
and when cold serve. Rice must be
cooked in boiling water until soft.
Evening star., 1921-06-14

Prices Realized ON Swift 4 Co. Sales
~ carcass beef in Washington for week ending
SATURDAY. June IL, 1871. on shipments sold out
"a ned from IL cents to 1850 cents per pound
and averaged 1871 cents per pound.-Advef'
tiSement.