davidaulloa/AmericanStories huggingface dataset:
The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1922-03-20

and Scouts were hosis ~ the crowd
at q "weinIs" roast. THE scouts
gathered wood and soon had q fire
roaring. Roy Jones and Jim TEN.
rleion dispensed the "weInies" and
huns 10 TIE crowd while Earl coiley
poured the coffee. made from the
Washlia river water aud guaranteed
10 be q beverage second "a none In
strength aud flavor.
The crowd was soon damned
about the fire aud cores Of sticks
were dangling hundreds Of the de.
lIcious hot dogs over the glowing
embers. The scouts showed their
appreciation by giving u rousing Il
raha for Rotary. for owsley and for
Bailey.
The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1922-03-20
lsTEAWsE7sY MARKET PLANNED

saltwater. okla.-Adair county is
planning for an exceptional market
of strawberries this year, according
10 reports from George Il. Davis,
county agent. Berries will be mar
keted from Stilwell. Westville, Proc
tor, Watts and Thristie. Westville
alone, he says, will snip several car
loads daily.
The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1922-03-20
FIRE BARN.

Fire early this afternoon destroyed
a barn near the Jim Dillon home,
Sill Colorado avenue. Loss is esti-
mated at approximately $50. Moth
ing was stored in thee barn, Fire
Chief Gattis said. Blowing sparks
and embers from a trash fire start
ed the blaze.
The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1922-03-20
No Worms in a Healthy Child

7 All children troubled with Worms nave an I'M
healthy color, which indicates poor blood. and as a
rule. there is more or less stomach disturbance.
GROVES TASTELESS chill TONIC given regularly
for two or three weeks will enrich the blood, i'm
prove the digestion. and act as General Strength
enine Tonic to the whole system. Nature will then
throw of or dispel the worms, and the Child will be
in perfect health. Pleasant to take. Gc Der botta
The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1922-03-20
fiabItuaI Constipation Cured
IN u 70 ~ Days .

"LAX-fOS WITH PEPSIN" Is q specially
prepared Syrup Tonic Laxative for Habitual
Constipation. II relieves promptly and
should be taken regularly for II to II days
to induce regular action. II Stimulates and
Regulates. Very Pleasant to Take. Coo
per bottle.
The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1922-03-20
Figures GiUen On
HOW Funds Raised
In Baptist DriUe

Oklahoma City. March 1870 the
s3O,3j6.39f In cash received by the
Baptist - Million Campaign to date
Every evening, Wilmington daily commercial., 1922-02-14

VT would be an interesting diver
sion, If one had time. to take all
= the descriptions from biogra-
phies. and from novels, too, of
women who turned out 70 be ideal
wives. And from these descriptions
il would be interesting 10 choose
the adJectives that were used 70 in
dicate the possession Of a faculty
for diverting people in these women.
One would probably ine that
most OF the women who have made
the greatest success OF marriage
were women with capacity. for
diversion.
These women. some OF them con-
sciously and some Of them uncon-
sciously, were past mistresses OF
the art Of diverting their families.
They amused their children. en-
tertained their guests, fascinated
their children. Their families gath
eredS around them. depended on
them, adored them. A lonely house
in the country presided over by
such aswoman was as gay and full
of life as a city mansion in the
height of the season.
A meager dinner at the house OF
such a woman was as satisfying to
the guests as a banquet. HeI
house seemed full of life and charm
TO them and they went 10 il again
and again.
rphge cont - x,-0r,a,, -.-aS a lVravs
ready with a suggestion, a happy
word, that would turn the thoughts
and conversation into pleasant
channels. She was as full OF possi-
bilities in entertaining her children
as a trip 10 the circus would be, and
as divertine to her husband as {
visit 10 tho theater.
And. moreover that type OF
woman Is happy. She can diver
herself. She knows how to fine
pleasure, amusement, entertainment
for herself in the little things of hel
daily existence. She does not grow
weary from the monotony of life
but fndsfit always new and fresh
She radlates contentment and givei
out chdffn tnat Only ndppys re-
sourceful woman possesses.
i Now of course many fine wome'
have not possessed this happy fac
ulty for diverting others. But It i
truly an especially happy faculty il
the woman who has a home and {
family 10 manage. And in biogra
phies one is impressed by the fre
lquent fact that the women VIII
made successful work of their mar
ried lives did often possess 'thi
faculty.
"Sprightly," Sensible" gay
these are adjectives that hn the de
scriptions of the ladies' of biogra
phies. And don't they indicate. hal
the time, just the quality in ques
tion. the quality Of knowing how t
entertain and divert?
Every evening, Wilmington daily commercial., 1922-02-14

Make one extra pair when yoa
make the curtains. Then each week
or each two weeks. as necessary,
take down one pair OF curtains that
are beginning to look soiled, and put
up the extra pair instead. Wash
the soiIed pair, and have them ready
to put up at another window tho
next week. or the second week after,
as necessity indicates, so that an
other soiling pair may be washed.
Thus you always have clean cur
tains, you never have more than one
pair TO wash ar a time. and you
done have that ugly spectacle Of a
lcurtainless house for three or four
days while the curtains are laun-
dering.
The only hitch in this plan. is that
tyour windows may not all be the
same length. In this case you
would have 20 have al the curtains
made for the longest window. and
then when they were used on the
shorter windows you could turn over
an extra fold and baste Il at the
/ top.
Or, You could have two extra
pairs. one for the short windows
and one for the longer ones. Either
way would work out satisfactory.
Every evening, Wilmington daily commercial., 1922-02-14

! TO cakes. In each cake place n piece
! of fish and over II pour sauce from
the pan, after having added three
| tablespoonfuls OF chopped onion and
gherkins tt it.
| Fried Fish.-Fry smelts. perch,
trout, butter fish. herring and other
small pan fish whole. Cut large fish
in slices an inch thick and. two or
three inches square. Remove skin
and bones as much as possible from
sliced fish, wipe dry. roll in bread
crumbs or fine meal. then in beaten
egg and then in crumbs and fry in
deep fat
| HaIibut Fiilets.-Cut halibut into
neat strips and dip them in beaten
egg and fine crumbs or in cornmeal.
fry them in shallow fat until they
are brown.
Fish Sausages.-Two teacupfuls
of cooked fish. two tablespoonfuls of
cooked rice (more, If liked), half a
teaspoonful OF dried herbs, salt and
pepper TO taste. one small egg. or a
tablespoonful OF the water the rice
was boiled in. Pound. the fish
smoothly. having taken out all bone
and skin. add the rice herbs, sea-
soning. and egg or stock. Add stock
to moisten, mix and roll into little
sausages. roll In crumbs and fry in
hot fat.
Fish Cutlets.-Iialf pint of milk,
three teaspoons butter. three even
tablespoons -four. one egg yolk, one
tablespoon parsley. chopped, one
quarter grated nutmeg. ten drops
onion juice.
Put the milk on TO boil. Rub to-
gether butter and -four. then stir
them into the boiling milk. and cook
until thick paste is formed add the
yolk of egg, parsley. onion juice. mix
and add two cups boiled fish: mix
again and add seasoning. When
cold form into outlets or croquettes
Dip first In beaten egg. then in
bread crumbs. and fry in very hot
fat. Drain on brown paper and
serve hot with cream sauce.
Baked Fish.-Two whiting. one
fresh haddock. or filleted fish of any
kind One-half cupful of milk, one
half tablespoonful of chopped onion
: One heaped tablespoonful of pars-
I ley, half teaspoonful Of salt, two
tablespoonfuls Of butter or dripping
, sprinkling of pepper. grating of nut,
7 meg.
I, Well grease a pie dish, and at tn,
bottom sprinkle the onion, parsley
! salt and nutmeg. Put In the fish
4 40
the fat. melted. Bake In moderat,
oven for twenty to thirty minutes
: keeping the dish we'll covered. WheI
: cooked, pour off the milk, and brins
. IL to the boil with the pepper ant
l. remainder of the fat.
If liked. this liquor can be thick
Z ened with a little cornmeal or GA
-four. Pour the sauce over the fish
I and serve very hot.
d Stuffed Smelts.--Select good sizet
: fresh smelts, clean and wipe dry
!, Remove the insides without split
:. ting open. Stuff with a forcemea
p made from breadcrumhs, butter, on
e ion Juice, salt and pepper.
4 Place in a we'll buttered pan an,
0 moisten with melted butter. Bak
in very hot oven for ten minute
h and serve with sauce tartare.
8 Baked Fish . Ia creoIe.--Take
4 fish about twelve pr fourteen inche
a long, clean and scale it; spread lar
4 thickly on both Sides and dust
r well with flour. Now, put it In
6 baking pan, and in one corner pu
: one quarter pint of chopped toma
Every evening, Wilmington daily commercial., 1922-02-14


ing useful,
trsughts Nowadays because
cialy just for
a purpose
screens much used :. Versailles in the In all
day.
Versailles, heating inadequate
dauRht Madame de Maintenon sit
chair
I'm PERIOD paper pos-
ibe old occasionally equally
possible duplicate them have furnished the Louis
Louis XVI period Tho
Of tho Of that period perhaps Landscape
little
landscape figure design.
Every evening, Wilmington daily commercial., 1922-02-14

could possibly give anybody.
OF course the taste and circum-
stances Of the one you send 1t TO
must be considered. Perhaps IL is
girl or boy at boarding school, In
that case homemade .cookAs in a
tin box. layer cake Of a fayorite
flavor-also, OF course, home made
"a box OF candy. bottles of sweet
pickles. and olives. and perhaps,
also. if there is TO be a special feast,
a roast chicken and some home
made bread-these would be the
best choice.
Perhaps the recipient is an in
valid. Then the box should contain
individual jars of jelly of various
flavors--or If you wish TO send your
own homemade larger jars of jelly,
well and good. And perhaps some
especially choice oranges and grape
fruit. And bottle of grape juice,
Some dainty and light waters. And
punches of hard grapes. white. red
or black
Perhaps the box Is for the young
bride housekeeping for the first
time. Then all sorts of homer made
goodies are acceptable. Home
canned fruits and vegetables, APP
pies from cellar cold closet, jars
OF honey aHl marmalade and Jam
or. for some holiday or Sunday, q
whole dinner. A sealed glass quart
jar containing good home made
soup. A stuffed roast chicken or .
roast OF pork, Vegetables-pota-
toes. onions. celery. cauliflower-
ready TO be cooked. A mould OF
cranberry jelly. A mince pie to b'
slipped in the oven and heated, oi
some little tart shells and a jar o.
jam to fill them.
Perhaps you are sending the bo,
just TO a friend who likes delica-
cies. Then a box OF maTon,
glaces, couple of Jars of pate d.
fois gras. A box Of canlied fruit
a couple of packages of cheese
camembert, perhaps. or brie--a boz
of assorted sweet waters. and per
haps some unusual fruits. make I
really fascinafin~. box.
Every evening, Wilmington daily commercial., 1922-02-14
With a aPattern for
Shocking
What You Can do TO 6eautify
Clothes for Children If You Mas
ter the Charming Art Of Smoking.

wv HEN you buy the daintiest
w clothes for the little boy
" Just going into the charm
ing little suits that now succeed
white dresses, you will usually find
them shocked.
Blue linen shocked with white
a small pair of trousers and a little
shocked blouse or Jacket to 20 over
II, with white collars and cuffs. Or
the. same thing in pink or lavender
Or perhaps an all-white suit smock-
cd in some baby shade OF blue sor
pink. yellow or violet. Or green,
which IS another color now censid-
cred suitable for children OF q ten
der age. and a very becoming color.
and perfect skin TO wear green.
These shocked suits are quite ap-
propriate for the small boy I'D TO
six years old. So IL is we'll worth
while TO master the art OF making
them.
The whole trick, OF course. lies IN
learning how TO smock. And that
is not really dificult.
Now for littlest girls, too. there are
shocked frocks. with full boomers
beneath them. And for bigger girls
the shocked blouse over bloomers or
skirt is charming style.
Then for grown ups. though the
lold style of frock that we used 70
call liberty dress. because it came
from Liherty's in London. Is not in
vogue-still shocking is useful
Those frocks were shocked around
the hips, and at the neck and sleeves
and they were usually made in one
OF those soft and lovely silks foi
which Liberty's was famous.
Now. for the grown-up, smoked
blouses are made In soft linen or ir
some soft cotton fabric, and they
are worn for gardening and FOL
housework. and for playing around
out -of-doors and sometimes ever
for afternoons in the country. Yol
can develop an interesting individu.
ality In these smocks. and half I;
dozen of them, in light summer
shades, worn with skirts of tn,
: same color would give any youns
! woman something unusual to wear
You could make them in fines
z Handkerchief linen. in yellow and tan
{ pink and blue. lavender and green
3 You could smock them with whit
or with a darker shade Of the sam
[ color, which perhaps is prettiest.
!. Or you could. if your summer I
! spent in a cooler place, make then
D in the heavier weave OF colored lin
en-. on in Japanese crepe-admirabl
b adopted to them. though a rathe
!. heavy and airless fabric for a no
S summer. Or in one Of the ratin
: fabrics that arc on the counter
1 again this year.
!, Shocking. too, is one of the mos
}. charming sorts Of decoration for tn
h homemade nightsown. 1t gives tn
I daintiest sort of effect, done In blu
i or pink on a fine white null gowI
r Or on crepe de chine. II you prefel
Every evening, Wilmington daily commercial., 1922-02-14
EAT MORE FISH FOR HEALTH
Costs Less Than Most Meat Wholesome
Much Meat, So Why Not Eat 1t Oftener

toes in another one-quarter pint OF
chopped onion. in another one
quarter pint chopped mushrooms,
and in another one-quarter pint OF
chopped green peppers. Salt 70
taste and a chopped pod OF red
pepper. Place your pan in hot
oven, and when the fish has
Drowned, add water enough just 10
cover IL. and bake until, done. bast-
ing it OCCASIONALLY. When done, place
in a hot dish: add a little water TO
the contents in the pan, and simmer
few minutes. pour all over the
fish and serve very hot.
Every evening, Wilmington daily commercial., 1922-02-14
ISH is gaining more and n

iSH is gaining more and more
OF reputation merely be-
l. cause OF its wholesome quail
tiles,
Too much FISH. OF course. might
not be a Eood choice. But FISH as a
frequent substitute for meat is a
very good idea. and one that almost
anybody can grow to like. For
well-cooked. fresh fish is a delicacy.
Then there is the argument for
the purse. too. Fish is less expen-
sive than much meat.
That doesn't mean that all fish Is
cheaper than all meat. Fried seal
lope and bacon with tartar sauce.
without . doubt, are an expensive
dish. But II you will watch the
market you will find that you can
always choose a seasonable fish In
your own locality. This will be sold
at q reasonable price, and the very
fact that II Is sold at a reasonable
price usually indicates that it is
home grown" and therefore fresh.
So buy the seasonable fish and
cook il carefully and see if you can
make il a vary wholesome part OF
your diet.
| You can serve a little fish at din
rer and a separate course, and then
a smaller portion OF meat. or you
can let substantian fish dish take
| the place OF meat. You can serve
fish In some form for luncheon. and
II you crave a hearty breakfast, by
all means serve fish rather than
lamb chops or beefsteak.
Here are many intresting recipes
for serving different kinds OF fisf
that are not extravagant:
Fish Cutlsta--Make a white sauce
from two cups OF milk. half a cur
of -four and third OF a cup OF but
ter. Add two cups Of faxed cooked
fish, salt and pepper and a table
spoon each OF lemon Juice and onior
y juice. and mix well. Cool thorough.
ly and then form into small outlets
cover with bread crumbs. and brown
in hotfat.
stswsd Vish.-one pound of had
dock, hake, cod. or any fresh fish
Half an onion chopped, one small
potato. one small carrot, choppe'
parsley. half tablespoonful of but
ter, half tablespoonful of -four, hi
J Of bay leaf, seasoning. Slice tn
potato and carrot thinly. and pu
into a saucepan with nearly a pin
Of water. Add the onion, bay leai
: and seasoning, and bring 10 tn
boil. Put In the fish. cover the pa
! closely. and simmer steadily 70
J twenty-five minutes.
Melt. the butter In a small sauce
/ pan, work the -four into IL smoothly
, and add by degrees enough liquo
. from the FISH pan to make a thi
. cream, Pour II into the fish par
sprinkle in rs much parsley as
liked, and simmer fast for three Q
four minutes.
Baked Fish-Season pint OF sol
bread crumbs with salt. pepper an
onion juice to taste. Add a table
spoon chopped parsley and mix wei
; then moisten with melted butte
Put this stuffing in the nsh. Sew u
{ the FISH TO, retain stufflns and on th
; upper side lard the fish with bits {
! fat salt pork Bake from thirty {
7 forty minutes in good oven.
! Fresh Fish With Rice.--Cut f,s
. into pieces three or four inche
} long. Drop two tablespoonfuls {
! lard into = frying pan, and whe
J hot slice into II one onion and Il
. brown. Rub salt and pepper ove
; fish and fry fifteen minutes, turnin
. occasionally. Flatten boiled rice in
Every evening, Wilmington daily commercial., 1922-02-14

Walnut Cake.--Cream half a cup
full OF butter with cupful of sugar,
add two eggs we'll beaten. half q
cupful OF milk, and two cupfuls of
-four sifted with two teaspoonfuls
OF baking powder. Bake in layers.
For the filling, whip a pint of cream
solid, adding four tablespoonfuls OF
powdered sugar. Add a package OF
gclatine which has been soaked and
dissolved, and beat until it begins TO
thicken. Put the cake together with
the filling and spread with confec-
toner's sugar beaten with enough
water TO make smooth icing. Stick
halves of. English walnuts thickb
over the top ofthe cake.
Every evening, Wilmington daily commercial., 1922-02-14
Nut Chocolate esrs.-whites Of

Nut Chocolate esS.-Whites Of
three eggs, seven ounces powdered
sugar, one and one-half squares Of
chocolate, one-quarter pound Of Jor-
dan almonds.
Beat the whites OF eggs until stir
and add gradually. while beating
constantly. powdered sugar. Fold
in melted chocolate. cooled slightly
and three-fourths Of the almonds,
blanched and chopped. Spread TO
one-foVrth inch in thickness In .
buttered dripping pan, sprinkle with
remaining chopped nut meats nd
bake in a very slow oven three
quarters of an hour. Cut In finger
shaped pieces and remove from pan.
Every evening, Wilmington daily commercial., 1922-02-14
haxslnut cake.-Nina nnnc

Hazelnut cake.-Nine ounces OF
-four Ca pint OF sifted flour, heaping
measure), four ounces of butter. four
ounces OF sugar. four ounces OF
chopped hazelnuts. four eggs. tea
spoonful OF vanilla. quarter tea
spoonful OF salt. teaspoonful OF bak-
ing powder, Bake in shallow pan
in medium oven and when cold, ice
with boiled icing.
Every evening, Wilmington daily commercial., 1922-02-14

Almond Cakes. - Bianch and
pound a pound OF almonds, add a
pound OF sugar. with spice and
grated lemon peel TO flavor. Add
the yolks OF fifteep eggs well beaten,
sufficient sifted pastry -four to make
a stin batter. then fold in the stiffiy
beaten whites. Bake Ia small tins
In n moderate oven
Every evening, Wilmington daily commercial., 1922-02-14
Ways and Ways
With Rice
Imperial Rice.

Thoroughly wash three ounces
OF good rice in several changes OF
fresh water. Drain il thoroughly,
place in a saucepan with three
cups of cold milk. a saltspoon of
salt. teaspoon of vanilla, and five
tablespoons OF granulated sugar.
Place the pan on the fire and let
slowly boil for forty-iiye minutes,
being careful 10 stir at the bottom
with a wooden spoon frequently to
prevent burning. Add six candied
cherries cut in small dice, two
canned spricots. two canned pears.
Mix we'll, add the yolks of two eggs
and mix well again for five min
utes. Remove from fire and add
four tablespoon of whipped cream,
gently mixing il with the rice.
Lightly wet a pudding mold with
cold water. drop in the rice, set
the mold in a basin with cracked
ice around and allow to cool for
two hours. Serve cold.
Pumpkin and Rice.
Cut small pumpkin into small
pieces and peel it. Chop an onion
and a stalk OF celery and add it,
with the pumpkin, TO q tablespoon
or two OF butter in a casserole
Add two or three cloves and a
little salt and half a cup Of water
and cook slowly in the oven until
the pumpkin is tender. Parboil
some rice, and when 1t is about
two-thirds or three-Quarters done
add II TO the pumpkin and nnist
cooking together. When done add
quarter OF a cup OF cream, q
teaspoon OF butter and sprinklins
or pepper.
Every evening, Wilmington daily commercial., 1922-02-14
New Curtains In
Your Rooms
How to 90 About Choosing Thorn
" You Want tho Best Results.

THERE are lot OF interesting
ideas in W. " curtains go
Ing the rounds this season.
Here are a few OF them to choose
from.
In the FIRST place. of course, look
20 your colors. The color you
choose must dcpeui on two things
the exposure OF tbs windows and the
color scheme OF the room in which
they hang.
That Is. a room done in tans and
browns and ycllows facing south
sun. should have curtains that
would not emphasize the light--per-
haps cream net over the glass. with
fgured cretonne over curtain.
showing blue and green on an ecru
ground; or tafeta curtains OF a
cool tan line with blue. IL that color
enters into your room. or perhaps
WIN S'iA sitNh. II ih' sdshc' toNh
faces north. yellow curtains at the
window. in tafteta or in some soft
fabric, or curtains OF a brightly fig
pred crctonne. lined with yellow.
would be good.
With those two subjects in mind
tho color OF the room and the ex-
posuro of the windows. you are
ready TO go ahead.
TaHeta Curtains
Taffcta has come I'm for good
deal OF attention as a fabric for win
dow curtains. II g. stiff. OF course.
but It's stiff folds hang attractively
over tho net or lace next the glass.
Especially good is IL in a large and
formal room with high ceilings and
tall windows. Sometimes at Nsuch
windows the curtains are edged with
rufilcs and looped back with silk
cords. and sometimes they are hung
under n heavy top canopy.
Tor the smaller. less formal room,
tho taffeta curtains should be plain.
and may hans either 20 the sill or 10
thickness. or lined with a CORES
ponding or contrasting color. The
edge may be hemmed. II they ar,
single thickness. or turned back and
stitched with a fancy tapestry braid
OF u may be finished with a cordins
OF the silk. A little silk fringe oi
balls or tassels is also a good fin
ish. IL the double thickness 1:
used. the fringe may be inserted be-
tween the two edges, or there may
be no trimming. as the two length:
of silk sewed together and ther
turned make a neat finish.
Black and White Curtains
Black and white figured silk
small black figures thickly scat
tered on the white ground. make:
an effective. curtain. one that -ha.
como in for favor at the hands OF
the decorators now. II is a thin
silk that is chosen. II Is efrectivel,
finished with a black braid o.
fringe though sometimes IL il
simply stitched.
. These curtains are in good styl,
IN either n black and white room
or in "A room IN the furnishings o
which here IL a good deal Of color.
Green. as YOU may know. is il
vogue again in interiors. And thes
black and white figured curtain
are good In a room showing green
pale, cool green-walls, and uphols
terry and cushions OF green. blacl
and white. Such color schem
would be in excellent taste for
summer living room for there woul
be n GOODNESS and freshness abou
II quite Irresistible on a hot day.
In "a green room, too. gray taffet
curtains are excellent TO give a
effect OF GOODNESS and spaciousnesi
Another good idea for the summe
living room. ~ you want IL