davidaulloa/AmericanStories huggingface dataset:
The Connecticut labor news., 1923-08-25
With Pound and a Half of "Hamburq'

tablespoonful of chopped parsley, one and one-fourth teaspoonfuls of salt, one-fourth teaspoonful of pepper and one-fourth teaspoonful of paprika. Mix all the ingredi- ents together thoroughly, then make into the form of loaf, place in greased pan and bake in a hot oven thirty-fve minutes. Serve hot with gravy made from the juices in the pan. The loaf is equally delicious cold.
 = Creole Meat Loaf is another good dish made from Hamburg. Prepare a pound and half of the chopped meat by mincing it with small onion chopped, large green pepper freed from seeds and chopped rather fine, and two tart pickles cut in small pieces. Sea- son with one and one-fourth tea spoonfuls of salt and one-fourth teaspoonful each of pepper and paprika. Grease a bread pan and place half the mixture in it, press ing it down well.
 Then cut pimento into long thin strips, and arrange over the meat; place the rest of the meat over the pimento, and bake in a hot oven thirty-five minutes. Ten minutes before removing from the oven place strips of bacon across the top and permit them to bake until crisp. Serve the meat loaf with the bacon as a garnish and make gravy of the fat in the pan in the usual way, only sub- stituting strained tomato juice for the usual water.
 Roast Cannelon of Beef is most tempting, even good enough for company dinner. To one and one half pounds of Hamburg add the grated rind of lemon, one table spoonful of finely chopped parsley,
The Connecticut labor news., 1923-08-25
we see a house
 W wife buying Hamburg

vvTHENEvER we see a house W wife buying Hamburg
 W steak, we always wonder just how she is going to use it. Is it to be served in hard little balls resembling bullets. or will it come to the table in symmetrically shaped, tender cakes, deliciously cooked and seasoned, and accom- panied by a savory, nut-brown gravy? Hamburg steak, well se- lected, properly chopped and nice ly cooked, affords an appetizing, economical dinner, and there are so many delectable ways of prepar- ing it other than the regulation meat ball, that one might serve it every day in the week without danger of repetition.
 But the meat itself must be above reproach if the finished dish Is to be delicate and inviting. This does not mean that only the top of the round, which so many over particular housewives insist upon ordering, must be used, but that the meat, whether trimmings from fine cuts, pieces of shoulder clod, or chuck, or brisket, must all be fresh, clean meat of good quality. The addition of water to stick the ground meat together, and sugar to preserve it, are common prac- tises which are to be guarded against.
 It is we'll to watch your butcher and his habits carefully before you put your trust in his ready ground Hamburg; but there are shops which use only excellent quality of meat, freshly ground and clean, for Hamburg. When you discover such a one, you may safely patron ize 1t; otherwise we would coun- sel you to select your meat and
The Connecticut labor news., 1923-08-25

them by putting them through the wringer, loosening the tension first. This not only protects the hands, for it is not very comfortable to wiring clothes from starch by hand, but also helps to distribute the starch eveningly and leaves just enough in the fabric.
 When ironing starched pieces the iron should be good and hot. This is especially true if raw . starch has been used, for the starch must be cooked as it is ironed to produce the stiffness. It is quite difficult to obtain good re- suits with this type of starch, since so much depends upon the skill of the ironer.
 Raw starch is used primarily for collars of mems shirts, and some times in emergencies, because it is so quickly prepared. It is made by mixing any of the plain starches with cold water. More satisfactory results can be ob- tained by using the specially pre-. pared raw starches which may be purchased for the purpose. For this type of starch use the direc- tions which appear on the pack age. When using any kind of raw starch it must be kept we'll mixed, for the starch grains, being merely separated and not really dissolved, will settle to the bot
The Connecticut labor news., 1923-08-25

or one for uniforms, collars, cuffs, etc., use one gallon of water and either three-quarter cupful of corn starch or one and one-Quarter cupfuls of wheat or rice starch.
 A medium starch for lingerie may be made by using half the amount of starch and the same quantity of water. For a very thin starch, such as you might want for curtains and very fine pieces, use one gallon of water and either two tablespoonfuls of corn starch or one-ouarter cupful of wheat or rice starch. Always remember that if you add one cup full of cold water to separate your starch grains, you must deduct this amount from the gallon of boiling water which. you add later. If you are unable to purchase rice starch, you can cook one-quarter cupful of rice in one quart of water, strain, and add another quart of water to it.
 Keep the starch hot until ready to use it. If it is allowed to cool it will become thick, and a heavy film will form on top which, if mixed into the starch, will make it lumpy. At the Institute we have found it most convenient to pour the starch into the laundry tray and starch the clothes in it. Then remove the excess starch from
The Connecticut labor news., 1923-08-25
Don't Waste the Egg Yolks
Ways so Use Them Given by Ex-

Ways .o Use Them Given by Ex-
 perienced Housewives
 IN many recipes, either the yolk ! or the white of eggs will be called for, and very often the housewife is at loss to know how to use the part which is left. We have known of women who wasted the yolks by throwing them away. But this should not be. They may he utilized in g number of ways.
 In separating an egg, strike one side of the shell midway between the ends a sharp blow with the edge of 8 knife Then, placing the thumbs one on either side of the crack, gently pull the shell apart. Pour the egg from one half of the shell to the other, al lowing the white to drop into the bowl, while the yolk is retained in the shell, intact in its delicate membrane. By this method both the whites and the yolks can be used to best advantage.
 When making an Angel Cake, using egg whites, it would be very little trouble to make Gold Cake at the same time, which not only utilized all or part of the yolks, but provides a golden-tinted cake in contrast to the snowy whiteness of the angel cake.
 It Is always we'll to keep salad dressing on hand for emergency use. Either boiled or mayonnaise can be made with egg yolks. Egg yolks are most welcome at the breakfast table. } They may be used fin pat6ng French toast.
The Connecticut labor news., 1923-08-25
The Delicate Art of Starching
Important Facts to Remember 1T, Your Laundry
 Work

THE starching of clothes is
 truly an art which is always
 with us. Although we do not have to contend with the much ruffled petticoat of yesterday, we have to-day the problem of starch ing the more delicate organdies and other light materials which are now in vogue.
 The function of starch is to give dressing to the material and to make it appear as nearly like new as possible. It should also give the fabric the desired degree of stiffness, but at the same time keep it pliable and produce a gloss and finish which will resist moisture and soil.
 We are sure that the majority of housekeepers are not aware that there is variety of starches which may be used for laundry work. There are corn, wheat and rice starches, and there are blend ed starches. These blended starches are combinations of two or all of the others, with perhaps some borax and parafin included. This is usually what the purchaser gets when she asks for laundry starch" The quality Of starch which adapts it to use as. a dress ing is it's viscosity; in other words, it's stickiness or tenacity. Of the three starches, corn has the great est viscosity. Wheat starch has less viscosity, but more pliability, and rice has. the least viscosity.
 The secret of making starch free from Jumps is this: First mix the starch with a small quantity of cold water in order to separate the tiny granules thoroughly. Then pour directly into it the correct amount of boiling water, stirring vigorously while pouring The temperature of the boiling water. will burst the starch grains, pro- ducing thickened mass. It 's well to boil it for about five min- utes to make sure the starch IS entirely cooked. As for the pro portions: To make a thick starch
The Connecticut labor news., 1923-08-25
The Institute Experts Suggest Various Ways
 of Preparing Excellent Chopped Meat Dishes

have it ground to order. It = is we'll to have the meat run aassa' through the chopper twice for IT meat loaves and scallops and
 once for Hamburg steak.
 Hamburg steak, as too often served, is hard and unyielding. Here is the correct way to pre- pare it:
 To one and one-half pounds of meat chopped with three ounces of suet add one tablespoonful of grated onion, one and one-fourth teaspoonfuls of salt, one-fourth teaspoonful of pepper and one fourth teaspoonful of paprika. If desired, one tablespoonful of chopped green pepper may also be added. Make the meat lightly into
The Connecticut labor news., 1923-08-25

 one and one-fourth teaspoonfuls of salt, one tablespoonful of grated onion, one-fourth teaspoonful of ground mace, two tablespoonfuls of melted margarine, and one fourth teaspoonful each of pepper and paprika. A cautious sprink- ling of cayenne pepper may also be added.
 Mix all the ingredients thor oughly and make into a roll. Place in greased pan and bake in hot oven twenty minutes. Then place bacon strips across the roll and arrange in the pan about it ba nanas halved lengthwise. Sprinkle them with a little lemon juice and bake a delicate brown, about fif- teen minutes longer. Serve the roast hot with the bananas about it.
The Connecticut labor news., 1923-08-25

cakes about three inches in di- ameter and flat rather than round. Dip them very lightly in flour, using only enough to give thin film over the surface of the meat.
 In a frying pan melt little fat, and when sizzling hot put in the meat cakes, scar them quickly on each side, then cover and finish cooking at lower temperature. They should be cooked sufficiently in ten to twelve minutes. Remove to hot platter and make brown gravy of the drippings. Add two
The Connecticut labor news., 1923-08-25
Household
 Page
Good Housekeeping Institute Recipes
r HE HOUSEHOLD ,PAGB &s

r HE HOUSEHOLD, PAGE ss
 prepared by the Cookery Department of the internattofsdI Iy recognized Good Housekeeping Institute Of Good Housekeeping MGgGstne, fully equipped and most modern laboratory. schere all sorts ot household devices are tried and examined, and tohere recipes are tested and stdndd-d- ised by corps of domestic sct- ence experts. Recipes pubHsAsd by the Institute 11iH dI1DGvs "toork" # directions are carefully follo1oed.
The Connecticut labor news., 1923-08-25

tablespoonfuls of flour to the fat in the pan, cook to a deep brown, then add two cupfuls of warm water and continue cooking until smooth. Season with one-half tea spoonful of salt anu one-eighth teaspoonful each of pepper and paprika. Strain and serve over the steaks. Vary the gravy by adding to it one tablespoonful of chili sauce, a teasp oonful of wal nut ketchup, or tablespoonful of finely chopped pickles with the vinegar from them.
The Connecticut labor news., 1923-08-25
tom if allowed to stand.

tom if allowed to stand.
 Borax, alum and paraffin, al- though not absolutely necessary, do improve the starch. Two tea spoonfuls of borax or alum added to one gallon of starch will in- crease the color, gloss and pliabil- ity. Two teaspoonfuls of paraffin, lard or any other fat, provided it is white, odorless and clean, will prevent the starch adhering to the iron. B1uing should not be added unless blue tint is desired. Other tints may be obtained by using any of the prepared dyes or tints now available.
 Gum arabic and dextrine are starch substitutes, and are espe- cially adapted for delicate work such as the dressing of organdy. Using the proportion of two table spoonfuls to one quart of water, we find it will give organdy an appearance and body very much like the original. In purchasing dextrine for white or light colors, be sure to get white. dextrine. In preparing either of these they need only be dissolved in hot water.
 Bran may be used for washing cretonnes in place of soap. The rinsing should be done in bran water, which will contain just enough starch to give the cretonne it's original appearance.
The daily star-mirror., 1923-05-18
MAS0NS HOLD ANNUAL
Meeting HERE TONIGHT

Between 100 and $50 Masons from
northern Idaho cities will attend the
annual district convention to be held
here tonight. The district includes
the 13 Blue Lodges in the Moscow
to Lewiston district. Twenty-Five
men are coming from Lewiston and
an equal number are expected from
Kendrick.
Paradise Lodge No. H. the Moscow
lodge, will put on the Masonic third
degree work. The district includes
the lodges of Potlatch, Bovill, Mos
COW, Lewiston, Kendrick, Grange
vile, Nez Perce, Clifford, Orofino,
Kamiah and Winchester
The convention will meet in the
Masonic temple. After the third de-
gree work by the Moscow lodge the
regular business of the district con-
vention will be disposed of and a
banquet will close the session.
The daily star-mirror., 1923-05-18
DOWNEY MAN NAMED HEAD
STATE LICENSE DEPT.

The appointment of Charles Loren
son of Downey, Idaho, as director OF
the state bureau of Occupational Ii
cense was announced Tuesday by F.
A. Jeter, commissioner of the de-
partment of law enforcement, under
which the bureau functions.
He succeeds Harry L. Fisher, re-
signed. Mr.. Fisher will, however, be
retained for field work of the bureau,
which work will not require so much
of his time.
The naming of a new director is
one of the last appointments to be
made under the Moore administrra-
ton, says The Statesman, and it is
understood Mr. Lorenson has been the
chosen one for the position ever since
Governor G. G. Moore went to Poca-
tellO several weeks ago to talk with
Norman B. Addison about taking the
position as secretary><o the governor
Commissioner Jeter also announced
the appointment of Mrs. Fern Hart of
Caldwell as chief clerk of the bureau.
The daily star-mirror., 1923-05-18
AMERICAN Legion
men Open Meeting
ANNUAL DISTRICT CONVENTION
HELD AT ELKS' TEMPLE
DANCE AND BANQUET

The second annual convention OF
the second district of the American
Legion opened here this noon with
an informal luncheon at the Elks
club where the convention sessions
are being held. More than 25 dele
gates are in attendance representing
the American Legion posts at White
bird, Kendrick, Troy, Potlatch, Deary
Nez Perce, Cottonwood, Grangeville
Lewiston, Genesee, Kamiah, Kooskia,
Elk River, Bovill and Moscow.
Paul Davis of Boise, Americaniza-
ton officer of the Idaho department
of the Legion, was the principal
speaker at the luncheon. He refer
red to the Legion as the "fire depart
ment of the country" in that it serv-
ed Ito quench the flames of radical
ISM
Entertain Visiting Ladies
Visiting ladies were entertained at
noon by members of the Auxiliary of
the local post The Dudley Loomis
post is acting as host to the visiting
delegates. At 1:30 this afternoon a
special moving picture show, Mae
Murray in "Jazzmania," was given for
the delegates and their friends at the
Kenworthy theatre.
At $3.50 this afternoon the business
session of the convention opened.
The election of district officers will
be held shortly before 6 O'Clock this
evening. The convention banquet
will be held at the Elks' club tonight,
at which music will be furnished by
musicians from the university and
the University of Idaho quartet.
The annual convention dance will
be held tonight at 9 O'Clock at the
Elks' temple. All former service men
have been invited. Music will be
furnished by an orchestra of univer-
sity musicians.
The daily star-mirror., 1923-05-18
MOSCOW RESIDENTS
ARE in OIL COMPANY
ORGANIZE TO EXPLORE PROMIS-
ING MONTANA FIELD-C. A.
FRANTZ HEADS COMPANY

The Moscow, Idaho, Oil Expectation
company has just been incorporated,
the incorporators, with one exception,
being Moscow residents. The pur-
pose of the company is to prospect
and explore promising territory in
Cascade county, Montana, by sinking
one or more wells.
Jay Woodwork and E. J. Armbrus-
ter have just returned from Cascade
county, where they secured leases on
240O acres. The land was selected
on recommendation of Wilbur Kirk
ham, of the school of mines at the
University of Idaho and the state
bureau of mines. Mr. Kirkham made
thorough investigation of the terri
tory last April, and the Moscow people
are willing to invest some money
on the result of his research.
The following are the incorporators
of the company: Chas. A. Frantz, T.
M Wright, S. r. H. MCGOWAN, Jay
Woodwork, e. J. Armbruster. Per
meal French, O. G. Johannesen, Mos
COW, and J. p Sorenson. Nez Perce.
Mr.. Frantz is president of the COM
pany; Mr.. Wright, vice-president, and
Mr.. MCGOWAN secretary-treasurer
The company is capitalized for $780,
900 shares at par value of one
dollar per share.
A test well will be put down on the
property during the present summer.
The Sweetgrass district in Mon
tana, which is now famous, and where
Latah county men have valuable hold
ings, was prospected on recommends
ton of Jean P. Gerlough we'll known
gologist and graduate from the school
of mines at the University of Idaho.
The daily star-mirror., 1923-05-18
Big SOCIAL DANCE BY
POTLATCH ELkS MONDAY

The big event of the year on the
calendar of Potlatch Elks will be the
annual Elks' dance, which will be
held next Monday night, May FL, in
the lumber city. The dance is free
to all Elks and their ladies and it
is expected that hundreds will be in
attendance from all parts of the do
main of Moscow lodge. Music will be
furnished by Mann Brothers orches-
ira, and refreshments will be served
by the Potlatch ladies. Persons who
wish to inspect the big saw mill are
asked to come early in the evening.
The mill will be kept open for their
convenience.
The daily star-mirror., 1923-05-18
DEFEATS BRYAN
FOR MODERATOR
WOOSTED COLLEGE MAN is
ELECTED PRESBYTERIAN
ASSEMBLY HEAD

| Indianapolis, Ind.-A. P.) - DR.
Charles F. Wishart, president OF
Wooster college, Wooster, Ohio, today
was elected moderator of the general
assembly of the Presbyterian church
defeating William Jennings Bryan on
the third ballot.
The commoner had led field OF
four on the first ballot and of three
on the second, when he came with
in IS votes of election, but after all
other candidates had withdrawn DR..
Wishart forged ahead, winning by
451 to 427, with 439 votes needed to
elect.
Friends of DR.. Wishart based their
campaign on the claim that an or
dained minister was needed to direct
the highly specialized work of the
church, and on Mr.. Bryan's views on
the theory of evolution, holding that
his position as a leader of the fun
damentalists would not be conducive
to unity
The three times democratic nom
inee for president declined to dis
cuss his defeat. He summed himself
on a balcony during the two-hour
fight.
Will Hays, whose name had been
mentioned as a possible candidate,
announced to newspaper men he
WOulu support MT bryan. hays, VINO
is an elder of the church at Sui
livan, Ind, is attending the assembly
as a member of the Indiana delega-
ton.
He compared the pay of Presby-
terian ministers to many classes of
common labor, and showed that the
average salary of a pastor of the
church is less than that of an alien
Following the election of DR.
standing and special com
mittees were appointed and the as
semb1y adjourned until tomorrow
The daily star-mirror., 1923-05-18
TEN PLEAD GUILTY
in FEDERAL COURT
OLATORS OF PROHIBITION
LAW SENTENCED-TW0 INDICT-
MENTS RETURNED BY JURY

Ten people entered pleas of guilty
this morning in the United States
district court before Judge Frank S.
Dietrich to violation of the national
prohibition act. Two indictments
were returned by the federal grand
jury, the one against Joe Deckard of
Culdesac charging resistance of
revenue officers, and the other
against Sam Rose, charged with the
robbery of the Orofino post office on
May 5, 1928.
Benjamin F. Rose of Sites plead
guilty to possession of moonshine
and was sentenced by Judge Dietrich
to pay fine of $3.50.
George Earl of Lewiston entered
plea of guilty to the same charge
and was fined $3.50. Emary jerks of
Lewiston plead guilty to possession
of still and was fined $780, Andrew
Fogerty of Fairburn entered a plea
of guilty to the same charge and was
fined $400. Jim Fitzpatrick of Deary,
who admitted possession of still,
was fined 5000
Three Months Sentence
H. G. Chambers of Bovill plead
guilty to three counts alleging VIOLA
ton of the federal prohibition act.
three months in the Latah county
Jail. Frank Murphy of Lewiston
plead guilty to the possession of 100
gallons of wine and was fined $125.
Elmer Henderson of Lewiston ad-
mitted possession of moonshine
liquor and was fined $780, Warren
j. billiard of Craigmont was fined
$3.50 after admitting possession of
still.
An information has been filed
against Earl Mashburn charging
white slavery. Mashburn was ar
rested on the white slavery charge in
Lewiston. He escaped from the Nez
Perce county Jail in August, 1921,
and was apprehended at Aberdeen
six weeks ago.
"Rat" HOwertOn Arraigned
Tom Eldridge of Lewiston entered
plea of not guilty to the alleged
possession and sale of intoxicating
liquor. His case was set for trial
tomorrow. A. e. Howerton of Guide
sac, known as "Rat" Howerton, was
arraigned this morning on a charge
of violating the national prohibition
act and he will plead this afternoon
at o'clock. George Weeks of Oro-
fino plead not guilty to alleged pro-
law violations. His trial was
set for Monday
Joe Deckard of Culdesac, indicted
by the grand jury for resisting rev.
enue officers, plead not guilty to five
counts charging violation of the pro-
hibition act. Ned Farr of Lewiston
plead guilty to possession and sale of
liquor. He will be sentenced tomor-
row. The case of Ruth Hazelton of
Lewiston, charged with the possess
sion and sale of liquor and with
nuisance, was set for
Tuesday. The case of Claude How
erton of Lewiston charged with
liquor possession and sale, was also
set for Tuesday.
John H. McEvers of Boise, assist
ant United States district attorney,
is in charge of all national prohi-
bition law cases. Mr.. McEvers is a
University of Idaho graduate. He was
in the recent Boise liquor
scandal case, resulting in the con-
viction of DR.. H. Goodfriend. J. D.
Agnew, sheriff of Ada county, and
several other defendants.
The daily star-mirror., 1923-05-18
Big WAGES TAKE THE
men FROM FARMS

DR.. Jas. E. Boyle of Cornell univer-
sity, who is giving series of lec-
lures throughout the country on
economic conditions, states that the
spread between town and country
values is so great that it will break
and fall of it's own weight as all past
histories have proven.
The student of conditions who has
history and past performance to guide
his statements cites facts that go to
prove his statements and calls atten-
ton to the unequal conditions that
permit a plasterer to be paid SIG for
eight hours work while the man who
works on the farm and produces the
food which the high priced laborer
consumes gets but 50 for the same
amount of labor.
The cOllege.man asks, Why should
a young man stay on a farm where
he is paid maybe So day when he
can go to the nearest town and city
and draw Is cents an hour or Sc
day for his labor. The man on the
farm cannot pay such wages and the
result will be that the flock from the
farm to town will continue until the
condition becomes top heavy. Con-
gested population in cities and sparse
population in the country will mean
higher priced foods and falling off
in the demand for higher priced labor,
particularly in the building trades
which will be the natural turn of
events, force return to the farms
and have the tendency to bring up
farm price levels and lower high price
city levels to a point where they are
nearer equal.