davidaulloa/AmericanStories huggingface dataset:
Evening journal., 1922-07-07
ONE PARD0NED, BUT
OTHER Is REFUSED
Special to The Evening Journal

Special 20 The Evening Journal.
DOVER. July THE State
Board of Pardons. after a hear
ing in the cases of Roy MiHman
and Irving McAllister, yesterday.
unanimously refused the application
of Millman and UNANIMOUSLY granted
an unconditional pardon for Meal
lister. The grounds for the latter
were that the defendant received the
full sentence. besides lashes, and be-
cause of his good record at the
workhouse. He had but a few
months more TO serve.
Millman was represented by Rob
ert p. Davis. OF Georgetown, and
.McAllister was represented by Henry
r. Isaacs. Both were convicted of
larceny.
The petition for pardon for Wal
ter Babcock. of Wilmington, pre-
sented some weeks ago by p. l..
Garrett, was Withdrawn.
Evening journal., 1922-07-07
SCHOOL WORK
ISCOMMENDED
DR.. Cadman Praises Educa-
tional Projects of Service
Citizens
GIVES TALK AT
SUMMER SCHOOL

Special to The Evening Journal.
NEWARK, July 7.-Dr. S. Parks
Cadman. pastor of Central Congre-
gational Church. Brooklyn, lectured
before the University of Delaware
Summer School last night on THE
Mission Of the Republic" This was
one of the series OF lectures arranged
by the Service Citizens OF Delaware
and Dr.. Joseph II. Odell. director
of the Service Citizens who was pres
scented by Prof. w. A. Wilkinson.
director Of the summer school in
troduced the speaker.
DR.. Cadman delighted the large
audience with one Of the most In
teresting lectures that has been
heard here for years and kept the
audience laughing much Of the time
with his humorous remarks. He told
of having visited some of the schools
that the Delaware School Auxiliary
has assisted in building and heart
fly commended the educational
work that is being carried on by the
Service Citizens under the direction
Of DR.. Oden. He referred TO this
work as revolutionizing the educa-
tional life in Delaware.
During the course of his remarks
DR.. Cadman eaid that until recently
80 1-2 per cent. of those engaged
in public school, instruction in this
country were unfit to be teachers
but that condition had improved.
Until recently he said the educa-
tional conditions Of the country left
much to be desired. We now, he
said, stand sixth among nations as
to education and until we have
placed the country first in that line,
the work will not stop.
DR.. Cadman remarked that 80 per
cent. of the teachers OF the country
at this time are women. and while
he had no fault to find with them as
many of them are doing wonderful
work. vet he thought it would be
much better II the percentage was
go per cent. women and 40 per cent.
men. or better still. $3.50. He said
when a boy is from Is to IS years
of age he often needs the hand OF
man to guide him.
The speaker said IL Is a fatal mis-
take to teach the American people
that we as a nation can stand alone
and that the teacher is an enemy OF
God who sows hate and scorn in any
child against any other nation OF
the earth. Moral and spiritual cor
rections must go with education he
pointed out.
Miss Rosa Tuck will give a musi-
cal concert in Wolf Hall tonight.
Evening journal., 1922-07-07
3 FINAL DEGREES
OF DIVORCE SIGNED
speclal to the Evening Journal.

special TO the Evening Journal.
DOVER, July THE Kent Coun-
ty Courts recessed yesterday until
next Monday when some minor mat
tiers will be taken up which will
likely close the business Of the July
term.
Clayton Seyler, the white man
who was convicted by a jury late
Wednesday afternoon. and who was
supposed TO receive sentence yester-
day morning. but who failed to ap-
near in court, is still missing.
Final DEGREES of divorce were
signed by the court yesterday as fol-
lows: Mary V. Hammond from
Alonzo G. Hammond; William L.
Webb from Rachel 4. Webb. and
Alice Downham Jester from Thomas
Jester.
Evening journal., 1922-07-07
ZEIVS HAPPENINGS IN DELAWARE AND MARYLAND TOWNS I:
TYNDAL'S CAMP
TO OPEN AUG. 10


Special to The Evening Journal.
GEoRGETowl. July 7.-Tyn-
dale Camp, located about six miles
from here. on the Georgetown-sea-
ford road. will open on August 10
and continue for ten days. under the
direction OF the Rev r. Ward Mills,
pastor OF Gregg NJ. Z. Church,
Blades. Extensive Improvements
will be made 70 the grounds. and
the committee will endeavor this
year 10 make It one of the best
season.camps ever held. This year
will be the twenty-first season.
The committee this year consists
OF George T. Adams, r. II. Tyndal,
Harry l.. Short. Charlie league,
Thomas p. West, William L. and
william NJ. Tyndal. 'Greensbury p.
Dukes and Thomas E. James.
There are about thirty-two tents
on the grounds, and II is understood
that the committee plans, along
with some OF the others residing in
that section. to erect seven more.
Evening journal., 1922-07-07
FOUR REGISTER
AS LAW STUDENTS

Special TO The Evening Journal.
DOVER, July DIR. Robert d,
Blltz. Of Philadelphia. a graduate OF
the University Of Pennsylvania this
year in veterinary. has located at
Georgetown where he will practice
his profession.
Four Dover young men have reg
istered as law students with the
following attorneys Of Dover: John
Morris and T, Muncy Keith, with
Henry Rjdgely; 1. B. Magee. Jr..
with Judge William II. Boyce and
MELVIN Hopkins, with James NJ.
satterfeld. Messrs Keith. Magee and
Hopkins, are graduates OF the Uni
versity of Delaware.
Evening journal., 1922-07-07

Tuesday evenings for instructions
and drills.
The Mayor and City Council have
been invited 10 be the company
guests that day. The company and
guests will make the trip. in auto
mobiles.
Arrangements have been COM
pleted for the anniversary Of Mt.
Salem NJ. z. Church beginning sun
day. 4 program has been arranged
for each night excepting Monday.
July 10, continuing until Sunday,
July 16. The program as arranged
| for next Sunday follows:
At Gas o'clock. an old fashioned
spve feast conducted by John Bungy
and Jason Terry. At 1890 o'clock,
preaching; 100 o'clock, preaching
by a former pastor, the Rev. J. c..
Banton.
This church has been thoroughly
renovated and remodeled and this
year. according TO church reports,
has been one of its most prosperous
The program in this church for
next week follows:
Tuesday evening at 8 o'clock,
preaching by the Rev. Mr.. Lomax;
Wednesday at s o'clock. there will
be a recital given by Madam Trusty;
Thursday. s o'clock, lecture by
Prince Diniyi. a native of Africa
Mr.. and Mrs. Edward T. Weer
of Hare's Corner will entertain the
members of the Hare's Corner Far
mer's Club at their home on We'd
nesday evening, of next week. Fol-
lowing the usual business session OF
the club. a musical and literary en-
tertainment will be presented. after
which refreshments will be served
by the members OF the social COM
mittee.
Miss Sarah Shearer. of Kirkwood,
who is employed as a stenographer,
at the local Office of the Wilmington
Fibre Speciality Co., was taken i'll
while at work yesterday.
About fifty young people Of this
city and vicinity, enjoyed a beach
party. given at the second cove. be-
low Battery Park, Wednesday even
ing, by the students of st. Peters
parochial school.
MIS- It dliAAt AAaAAAAAA'Af AAAeNNN- -
Mrs. Jacob II. Speicher, who has
been spending several months as the
guest of her daughter and son-in-
law. Mr.. and Mrs. Charles Mullin.
of Chester, Pa, has retarned TO her
home here.
Keith Rodney who is connected
with the American Chain Company,
at Bridgeport. Conn, spent the past
week with his family on Delaware
street.
Mrs. Mary McCauley. OF Second
and Delaware streets, is visiting
relatives in Baltimore.
Mr.. and Mrs. Charles Whiteside. |
of Cherry street. spent July with |
Mr.. and Mrs. Frank Wright, of the
Baldton. Others enjoying the hos
pitality of Mr.. and Mrs. Wright that |
day were Mr.. and Mrs. Howard Nc
Coy Wilmington: Mr.. and Mrs. John |
sharp. of Cherry street. and Frank
Werner. of odessa.
Mr.. and Mrs. Hudson Walker. OF
Devondale Farm, near here, enter ]
tanned over the past weekend and
holiday. Mr.. Walkers aunt, Mrs. ].
9. Haines, of Pitman Grove, n. J..
and Mrs. Fred Goldsborough, of
near Smyrna.
Evening journal., 1922-07-07
NEWARK PARTY
LANDS 125 FISH

Special to The Evening Journal.
NEWARK. July IA party of
Newark men had a pleasant and
successful fishing trip TO Bowers
Beach yesterday. About 125 FISH
were caught, mostly croakers and
trout. The trip was made in T.
Pilling Wright's car and others in
the party were Dean Z. Laurence
Smith. Professor George E. Dutton
and Professor V. G. Smith.
Evening journal., 1922-07-07
COMPLEXION HINT.

II you wish 20 keep your com,
plexion beautiful and fresh yoa
might try this: Give II a bath. first
with hot, then with cold waten
Next rub on a lotion composed Of
one part glycerlne and three part
rosewater. Then give It a thorough
massage with cold cream and finallJ
go over the surface with ice. wrap
ped in a cloth.
Evening journal., 1922-07-07

Rich milk. matted grain extract In Powder
No Cooking - Nourishing - Dizestihie
Evening journal., 1922-07-07
COLOR.

Colored embroideries. in vivid
tones, are fashioned into very smart
dress trimmings. They have even
been gathered up into old-fashioned
ruffies and made into very new
fashioned frocks.
Evening journal., 1922-07-07
HAND CRUsHED IN PREss

Special 10 Tho Evening Journal.
MILFORD. July George Free
man. an employe OF the Milford
Chronicle. had his left hand badly
New-York tribune., 1922-12-31
CelaIine in Candy for
Children and CrOwn-Ups

And for the after-dinner con-
fection or the children's promised
top-off there are the fruit or favored
pastes made with gelatine and sugar
and favoring-quite the simplest
sweet imaginable with any fiavoring
(orange, wintergreen, peppermint
ct all desired. You need only four
tablespoonfuls Of gelatine. four
cups OF white sugar, IL cups Of
boiling water and one cup Of cold
water. The gelatine is dissolved in
the cold water, the hot water added
with the sugar and the whole boiled
fifteen minutes. When partly
cooled divide into different portions
and flavor and color as desired.
Pour into shallow pans and let stand
overnight in a cool place, cut IN
squares and roll in powdered sugar.
New-York tribune., 1922-12-31

be spread on rounds Of toast or
on small square waters (the
toasted, unsalted variety. To
add this minced herring 20
potato salad. garnished with sliced
tomatoes, sliced radishes and the
yellow and white Of quartered
hard-boiled egg, gives new charm
20 an old friend.
These may be bought in bulk
more cheaply, but the glassed
fish was very good in tex
ture and flavor (it has about 80
per cent Of moisture, though a
dried product, 25 per cent Of
protein and % per cent Of fat,
so that these fish have food value
as we'll as flavor and are easily
kept on hand. Ten per cent Of
salt is moderate for this product;
there are no other preservatiyes,
and in their glass tumbler they
arc always fresh and available
(twenty-three strips three inches
long for 70 cents). They make
a good breakfast touch, too, with
toast and eggs.
New-York tribune., 1922-12-31

naisc dressing and top with paprika.
When il comes 70 desserts, Of
course, we reach the place where
possibilities are unending, whether
as plain gelatine or inIany number
Of combinations. This is where
gelatine lives, so to speak, but it has
long since pioneered into nearly
every course Of the meal. It is an
admirable idea from the stomach's
point of view to replace the Generous
portions Of cold ice cream or heavy
rich puddings with the delicate,
light, easily digested gelatine des-
sorts. The following is wholesome
ness itself and just rs delicious and
sweet as though it were injurious;
JeIIied Figs "Exquis"
Wash eighteen whole figs and
boil in two cups Of water until the
skin is tender; Drain, reserying the
liquid.
Soften one tablespoon Of gelatine
in one-quarter cup Of cold water and
dissolve in the liquid Zone cup)
Add one-half cup Of sugar and stir
until dissolved. Cool and add the
Juice Of one lemon and one-half cup
! Of orange juice.
Strain into a hollow mold and put
into a cold place. When slightly
,ellied insert the whole figs at regu'
lar intervals. Allow it 70 stiffer
completely.
To one cup Of double cream add
cne-quarter cup Of powdered sugar
and a few drops OF vanilla and beat
until stiff.
Turn the jelly out into a glass
serving dish and pile the whipped
cream in the center.
New-York tribune., 1922-12-31

ircn slices and removing the yolk.
Place on a round Of toasted
bread and crate the yolk over the
whole.
Another csnapc starts with an
oblong piece Of toast buttered
lightly; next comes a thin layer
Of chopped green pickle. spicy
and not too sour. Over this lay
the anchovy, which has been un-
curled enough 10 leave a center
Of one-half inch or less in
diameter. Fill this with a ball Of
either cream cheese or mashed
and seasoned egg yolk and pap
rika on the top.
The product Is over one-fourth
protein and one-tenth fat, as be-
comes such a fish put up in oil. II
is salty IA per cent, not too
much so for a relish, but beware
of adding more salt in serving.
Use the Paste Various Ways
The anchovy paste is one Of
the most useful products for the
hostess, making eanapes and
sandwiches and fayoring stuffed
eggs and the like. Initiating a
wonderful affair which appeared
at a foreign restaurant, two ta-
blespoonfuls Of unsalted butter
was creamed and one-half tea
spoonful anchovy paste blended
IN. This was heaped on a slice
Of lemon by means Of a pastry
tube Tor clever fingers with a
spoon). The suspicion Of lemon
with the anchovy butter was de-
licious, especially when eaten
with a hard, thin biscuit.
For a canape mix one teaspoon
full Of anchovy paste with four
tablespoonfuls or cream cheese.
Pile this diagonslly on half Of a
square of toast, cover the other
half with chopped sweet pickle.
A special supper bread is made
Of an English muffin, split and
toasted. Butter it we'll and spread
New-York tribune., 1922-12-31

all the juice. Add one and one-half
cupfuls Of boiling water, two tea
spoonfuls chopped onion, salt 70
taste (about. two teaspoonfuls) and
boil five 10 ten minutes.
For two cupfuls Of liquid take
one tablespoonful Of gelatine, soak
it in two tablespoonfuls Of cold
water and dissolve it in the hot
liquid. Cool. Half fill a. large mold
with the cucumber mixture and put
it in a cold place TO stiffen. When
jellied lay in a piece Of cooked
salmon, or make a nest Of ilaked
salmon and cover with the re-
mainder Of the liquid jelly. Allow
to stifcn. Unmold onto a serving
platter, garnish with parsley and
serve as the fish course or entree.
The delicate green of the jelly
with the salmon is particularly at
tractive.
New-York tribune., 1922-12-31
OF Foreign Origin and Many FIavors
DaintiIy Served, Their Purpose Is
to Tempt the Appetite

will develop bewitching qualities
under this treatment.
A Simple Service
A simple hors d'euvres tray is
the sectional platter, containing,
for example, curled anchovies,
smoked herring, shredded cabbage
salad and thin slices Of smoked
sausage, crisp celery and balls Of
sweet butter. Cream cheese soft
ened with milk or cream and
mixed with chives is another
simple addition TO the home tray.
Lacking the platter, or an addition
to It, a good looking tray with
small dishes serves the purpose.
The hotel fashion Of drawing up
a side table carrying many choices
may be followed in the home, but
arranging the appetizers on the
tea cart and so presenting them TO
ones guests is both graceful and
practicable for the hostess who is
short on maids.
The entire selection should be
presented at once, since, like the
pastry tray, the element Of choice
is one Of the features of the
course. Also, since the foods are
highly seasoned and distinctive,
people will lave well-defned likes
and dislikes, and the tray should
be varied with this in view.
For more elaborate trays there
are FISH buffers, salads of fish and
vegetables, stuffed eggs with Rus
sian dressing, diminutive timbale
cases TO hold caviar and minced
mixtures. as well as hard-cooked
egg whites, and pimento cups,
small cucumbers and small picked
beets.
While many Of the foods used
have high nutritive value, they are
usually too highly seasoned TO be
served in other than dainty por-
tions. However, the hors d'euvres
tables Of Russia and Sweden
are "groaning boards" and Finck
remarks that the performances
In these countries along this line
BORDER on the miraculous" In
our climate IL is advised that this
course remain an appetizer"
New-York tribune., 1922-12-31
Easy and Practical Ways Make Ho dOeuvreS Home Habit
A Spicy Bologna MingIes With the Aris-
tocraIic Pate de FOie Cras, AnchO-
vies and Russian Caviar

canape with or without cress or
shredded lettuce without any
other preparation.
Here again We are reminded
that these FISH are food, not TRIM
mings. What with 2l per cent
Of protein aud % per cent Of TAT
you obviously do not want 20 eat
heartily Of them unless they are
10 spoil or make a dinner instead
Of acting as an appctizing intro
duction.
When the French took on hors
d'nuvres from the Russian style
their modest idea was rather a
few trays Of celery and olives
(ripe or pickIedD, radishes, thin
slices Of sausage and butter (ono
buffers ones radishes, you know.
i'm France). And IL is not a bad
idea right now The point We
especially want TO make is that
hors d'euvre, replenished chief
~ from the can and the market
stand direct, with no fussing and
work, will make a most worthy
addition to tho homo table, Civ
ing interest, variety, spiciness
and food value with but little
planning and no kitchen drudg.
cry. It's a social thing, too, and
good Tor the digestion, this lei-
surely approach 10 the dinner by
poking about in a hors d'euyro
tray and coaxing both mind and
body into a receptive, expeetant
mood.
New-York tribune., 1922-12-31
Green Pea and Mint Jelly

Cook two cupfuls Of peas with a
few sprigs Of mint, drain and sea-
sbn with salt and paprika. Chop one
bunch Of fresh mint and cook rapidly
for five minutes in two and a half
cupfuls Of boiling water. (The
water drained from the peas may
be used.) Add one eupful OF sugar
and two tablespoonfuls Of granu-
lated gelatine softened in half a
cupful Of cold water. Cool and add
one-fourth Of a cupful each Of
orange and lemon juice and a tea
spoonful Of tarragon vinegar.
Strain, color with a few drops Of
green coloring matter and set in a
cold place. When II begins 10 stiffen
fold in the peas and mold in an
oblong pan. Chill on the iee and
serve. cut in slices and lay on crisp
lettuce leaves. Garnish with mayon-
New-York tribune., 1922-12-31
Gelatine Recipes From Soup to Nuts

SOME there be who because Of the
rubbery, unfavored concoc-
tions offered them ss "jellied con-
somm6" think they do not like il.
But with a light hand with the gela-
tine so that .you have a quivering,
delicate product and a heavy but
discriminating hand with the flavor
ing you have an ideal introduction
TO a meal or a perfect "snack" for
the inyalids tray. 1t goes down"
so easily. The consomme and to-
mato bouillons are easily jellied, so
we are making only unusual sugges-
tions to supplement these.
Celery BOuiIlon With Pimento
Chop fine the outer pieces Of a
large head of celery (about two
cups and add one teaspoon Of salt,
a quarter Of a teaspoon of pepper
corns, half a bay leaf, one table
spoon Of minced parsley, one quart
and a half Of cold water, half a
teaspoon Of celery salt and half a
thinly sliced onion.
Simmer until the liquid is reduced
TO a quart and strain. Stir in four
chicken bouillon cubes and dissolve
in the bouillon two tablespoons Of
gelatine which has been sos ked in
one-quarter cup Of cold water. Pour
into a pan and chill. Beat lightly
with a fork and serve in bouillon
cups. Garnish with two teaspoons
Of pimento cream.
For the pimento cream garnish
beat six tablespoons Of, heavy cream,
add two tablespoons Of stifly
whipped egg white, and when the
mixture will holl its shape blend in
a tablespoon and a half of pimento
puree and a few grains Of salt.
Pink salmon or shrimp with green
cucumber jelly is an entree that no
enc could pass blythe eye and the
palate are both sure TO be pleased.
II is not done for the color scheme
that Is incidental. Too much Of our
eating is governed by the eye. This
time favor and quality go with the
eye appeal. Tunafsh. "the chicken
Ct the sea-" with spiced tomato
Jelly is another happy thought along
this line.
Salmon i'm Cucumber Aspic
Pare four medium sized cucum-
bers and CRATE them or put them
through the neat chopper, saving
New-York tribune., 1922-12-31

Seedless raisins or dates, chopped,
may be added.
For the grown-ups here is a
luscious confection, gelatine made:
Turkish Paste
Drain a jar Of preserved straw
berries-a cup Of the fruit and one
and one-quarter cups Of the syrup
are needed. Pour the syrup over
three tablespoonfuls Of gelatine with
one-half cup Of sugar. When the
gelatine is soft, boil the mixture
for twenty minutes. After the
first ten minutes add the strawber-
ries and the juice Of one lemon.
After completing tho boiling add
one-quarter cup Of chopped pre-
served pineapple.
Pour the mixture into a pan TO n
depth Of an inch. Let It stand over
night to harden. Cut into cubes
and roll in powdered sugar.
New-York tribune., 1922-12-31

FROM the jerked beef of primi-
tive peoples have been evolved
the delicious modern types Of dry
sausages or bologna. Drying,
smoking and seasoning helped
to preserve meat that otherwise
In olden days would have become
unusablc. No longer a necessity
the process is continued because
Of the flavor obtained in this way.
Lebanon bologna is made Of
fresh beef, pure lard, salt and a
special spice which gives it its
name and character. These are
ground carefully, stuffed into
large castings which are hung in
smokehouses over slow burning
hickory fires for a week or two.
This treatment dries the product
and gives it the typical flavor.
The finished product has a pc
euliar tang that is intriguing
somewhat like dried smoked beef
with the added quality of the
spices. Sliced into veritable
slivers and cut into quarters or
eighths it makes a most appe-
tizing hors d'euvre. 1t will serve
equally well in sandwiches-we
recommend rye bread for these.
Cut into thicker slices and diced
II can be added to scrambled eggs
or omelets, creamed potatoes or
used generally as dried beef.
The product showed over one
third protein, one-sixth fat and
2 per cent minerals, with less
than One-third water. No pre-
servatives except 6 per cent salt
and the smoking. The fat con-
tent being lower than in some
varieties Of bologna, it keeps bet
ter-especially in hot weather.
New-York tribune., 1922-12-31

have kept the sweet flavor Of the
fresh shellfsh and are hard 20
identify from their taste and APP
pearancc as canned product. A
food that is 20 per cert over
weight and Of the quality that
this is deserves enthusiastic men
tion.
For an hors d'oeuvre serve them
straight from the can or as
salad, with either French dress
ing or mayonnaisc. For a canape
they may be mashed down 10 form
a shrimp butter-yery delicate.
However, delicacy is the shrimp's
leading characteristic, and it is
crisp and colorful, so we should
waste no time "mashing" It, but
lay the curled bits Of pinkness on
a green lettuce leaf with bit Of
lemon juice or mayonnalse ana
enjoy both its looks and its favor
and save work.
The methods Of preserving and
shipping shrimp have been greatly
imrroved in the last few years,
and if you have not had q. re-
Gently we suggest that = yc
them another trial.
The shrimp are not
salty G. per cent?
products suggested. r t
eaten as a relish or ir D
portions, and arc less 20,
their nourishment consisting in
about 10 per cent Of protein,
nearly so per cent being moisture.
Unusually ane in flavor and ap-
pearance," said our n6n-committal
chemist in reporting these data.
We. made it unanimous.
New-York tribune., 1922-12-31
New Ways TO Vary the
Use of Sturgeon Roe

FINE caviar is from the roe Of
the sturgeon. The enthusiasts
on this exotic food usually disdain
all but the fresh caviar with
the gray-white translucent eggs,
which, incidentally, costs SIS or
more a pound wholesale and from
$l.50 to s. a portion in the hotels.
Those who like the tang Of
caviar but not the prices Of the
fresh variety will welcome the
salted product, which comes in tins
and sells at about 30 cents an
ounce. With due regard to its
salty nature il can be served at
tractively and satisfactorily.
In serving combine the caviar