davidaulloa/AmericanStories huggingface dataset:
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1923-04-26
Silk and Satin Remnants
3I!!32;|s4
Bon
Month-End Clearance
Gay Slip-on Sweaters
Reduced to $1.75

block and rib weaves, some combined with fibel
stripes, and few brushed wool with border effects
Necks are both round and V. Colors are brown, tan
peacock. orchid jockey. black navy Sizes 80 to Al
Second Floor-Iho Hon Marchs
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1923-04-26
Debate Fails to
Decide Question

Whether Seattle should adopt the
city manager plan OF Royernmcnt
was a question the dcbaters Of the
Seattle high schools could not DE-.
cidcd In their second sllcity meet
Of the school year. Out OF tho seven
affirmative teams, five won, and out
'of the seven negative teams, five
won
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1923-04-26

Kol,inoor Snaps, good range
OF sizes; black or whltc;
one dozen on n card, SO.
Tooth Brush Holders or
Soap Boxes, large size.
nickel plated each 100.
Upper Main Floor
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1923-04-26
Notions
Economy Hair Nets 4Oc Doz.

Real hair, cap shape double or single mesh.
Corset Carriers, covered with pink satin ribbon;
good quality elastic. reduced TO 26c pair
Cotton Tape, heavy twilled quality s yards on
bolt assorted widths white only: 50.
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1923-04-26
Higbee to Speak
in West Seattle

Richard v. Hlgbee. candidate for
port commissioner. win address a
mass meeting at Carpenters hall.
California ave. West Seattle, Thurs.
day evening at o'clock, outlining
his platform as port candidate.
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1923-04-26
Month-End Clearance
Women's and Children's
Shoes

n pairs Little Gents" Felt Slippers Ct M
reduced 10. pair. ................ W AsON
Daniel Green Comfy make, in sizes to 1872
22 pairs. formerly priced at sl.50
IS pairs, formerly priced at Sis
IL pairs, formerly priced ut $500
81 pairs Children's White Ballet CT IN
slippers, sizes Z to IL, reduced to..... " AsOO
80 pairs Chldren's Shoes, broken lines, Ct or
from infants 5 to childs IL, reduced to ~ sOO
70 pairs Chidren's Shoes, infants CT IN
to childs IL, broken lines, reduced to-. ~ sOO
l89 Pairs Women's Pumps, c1 m
Oxfords and Shoes at Dk.VV
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1923-04-26
Month-End
Clearance OF

IA boxes OF DER Kiss Face Powder wh''e 0'''
at 00c.
l6 La.May Compact at S9c.
bottles SCOTS Emulsion at OVc'
10 tubes vaselne at So.
Hair Brushes reduced TO $f'ov. s,esd
$500 n n.,,,,r,,s Randolne rcduccu
The Connecticut labor news., 1923-05-18
The Making of Real Danish Pastry

minutes or until the pastry is golden brown in color. Decorate when cool.
 While the dough is chilling, the decorations, filings, and icings may be prepared. For a very small amount of money one ay purchase supplies sufficient for several bakings It is we'll to have an ounce or two of shclled pistachio nuts, a small bottle of maraschino cherries, bit of angelica, some shelled almonds, and oceans, with a little candied citron or orange peel. Some vegetable coloring may be included in the supply-green, yellow, and red being the most popular. Vanilla, almond, orange, lemon, and perhaps pistachio extracts give a delicate flavor.
 Lemon Cream Filling may be made by squeezing the juice from one lemon, and grating the rjnd.
The Connecticut labor news., 1923-05-18
Household
 Page

Beat one egg and mix with the lemon-juice; add one tablespoon ful of butter or margarin and one cupful of sugar. Mix we'll and cook over hot water until thick. Cool before using.
 The glazed finish which adds so much to the attractiveness of the pastry is produced by using Apricot Glaze or melted jelly. To make Apricot Glaze, soak one-half pound of dried apricots in cold water for several hours; then cook to a pulp. Rub through a fine sieve, adding more water if too thick. Then measure and return to the fire. Allow one-half cupful of sugar to each cupful of pulp and cook until thick and sirupy, stirring constantly all the time. Pour into a jar and keep in a cool place. Apply the glaze to the pastry with a small brush and put the cakes in a cool oven for few minutes to dry.
The Connecticut labor news., 1923-05-18
Mops and Brushes

THE brush that fits it's work
 saves time. The results
 from recent motion and time study analysis on housekeep- ing indicate that in the average American home without servants at least 35 per cent of the home makers time is spent in cleaning. One of the best ways for women to reduce this time spent in labor is through the use of better equip ment and a systematic planning of work
 In buying a mop for scrubbing, care should be taken to select one that is made of durable, small size, hard twisted, absorbent rope of a length that will not slop, light in weight, flat enough to get under surfaces and into corners, and so constructed that it can be easily washed and quickly dried.
 Dry mops, which are used for cleaning and polishing the floors, have been produced in all sorts of sizes, shapes and colors and are usually treated with an oil or chemical that serves to make them dustless and absorbent. Those treated chemically pick up the dust on the floor and hold it until it can be taken out of doors and shaken off.
 The test of a good dustless mop is that it should lie flat on the floor so that with little pressure on the handle it will serve the double
The Connecticut labor news., 1923-05-18

TT is the easiest thing in the world
 to make Danish pastry if you
 will but remember the two essentials involved in it's manu- facture. First, everything must be cold-ingredients, bowl, rolling pin, and other utensils. The only warmth permitted in the whole process is the warm water used in softening the yeast. The second essential is that the lightness and delicacy in the finished cake are not produced by the addition of more yeast, but by the rolling and folding in of butter or margalin, just as in> the making of puff paste.
 The assortment of Danish pastry that is so temptingly dis played in the bake-shop window all comes out of the same batch, so to speak. There is a foundation recipe from which all the twisted and braided dainties are made, the varying shapes and the decora- tions making the differences in ap- pearance.
 Foundation Recipe-Danish Pastry. l pint milk.
The Connecticut labor news., 1923-05-18
Rhubarb Jelly

dish and sprinkle the bottom with one cupful of fine bread crumbs. Then arrange a layer of rhubarb over the bread and sprinkle with a mixture of cinnamon and sugar (three-fourts of a cupful of sugar and four tablespoonfuls of cinna- mon). Repeat the layers, having the same amount of bread crumbs and rhubarb in each. Have layer of crumbs on top. Dot the top with half a tablespoonful of butter or margarin. Cover the pudding dish and bake slowly in moderate oven for one hour or until the rhubar5 is tender. Just before re- moving it from the oven, uncover the dish and allow the pudding to get rich brown. harc sauce may be served wiGh this pudding if sugar conditions allow. If nos, serve with brown sugar syrup or maple suga1 syrup.
The Connecticut labor news., 1923-05-18
How to Take Care of Your Refrigerator

five to ninety-pound ice capacity four or five would need a larger one, perhaps one hundred and ten to one hundred and twenty-five pound capacity. The ice chamber on the side offers better chance for a better circulation of air throughout the food compartments and better arrangement of food.
 In smaller sized refrigerators- ninety pounds and under-the top- icer type is equally as efficient in maintaining low temperature as the side-icer type. For a very small refrigerator, the top-icer type is by far the better selection of the two.
 Most of the foods placed in the refrigerator should be in covered containers, especially the ones which absorb odors readily. It is well that foods of this type, such as butter and milk, shall be kept in the coldest part of the box, namely, the lowest or under the ice compartment in the side-icer type.
 Now for the much-talked-of ice blanket. Of course, it helps to save ice by retarding it's melting, but 1t is just this melting which maintains the low temperature. It takes a certain number of heat units to melt a gram of ice, so with each gram of ice that melts, just" so much heat<is taken from the contents of the box If the ice is prevented from melting, this heat remains and an excellent con dition for the growth and develop ment of bacteria results.
 The only exception to the use of ice blankets is in camps, where the object is to conserve the ice SUD- ply, keeping in mind the fact that an even temperature is better to maintain than extreme tempera- lures of hot and cold.
The Connecticut labor news., 1923-05-18
Recipes

1H teaspoonfuls baking powder. 1 cupful canned tomatoes.
 1Ia cupfuls bread flour.
 tablespoonfuls shortening.
 About 1z cupful milk.
 To the ground steak add the bread crumbs, the egg slightly beaten, one and one-half teaspoon fuls of salt, the pepper and s: ge. Mix we'll, form into long, narrow roll, and place in roasting pan. Slice the onions and place around the roll. Pour the tomatoes over the top. Bake at 45O degrees Fahrenheit for twenty minutes.
 Meanwhile sift together the flour, baking powder, and one fourth teaspoonful of salt; work in the shortening thoroughly and add the milk gradually, mixing to a soft dough. Roll out into oblong shape and completely wrap around the meat loaf Return to the oven and bake at 450 degrees Fahrenheit for twelve minutes or until the dough is thoroughly baked and golden brown. Serve in slices with a gravy made from the ip'ess ip the pan.
The Connecticut labor news., 1923-05-18

HONEY SALAD DRESSING. 3 tablespoonfuls salad oil. 2 tablespoonfuls honey. tablespoonful lemon juice. H teaspoonful salt. /
 Beat together the salad oil, honey, lemon juice and salt urtil we'll blended. Use at once.
 ARABIAN AMBROs!'A. 2 cupfuls dates. 1 cupful walnut meats. 1 tablespoonful lemon juice.
 Cream.
 Wipe the dates carefully with damp cloth and then remove the pits. Cut the dates in pieces and combine with the walnut-meats chopped coarsely, and the lemon juice. Arrange in sherbet glasses and top with a spoonful of whipped or marshmellowI cream.
 HAMBURG ROLL. 2 pounds ground round steak. H cupful soft bread crumbs. egg.
 IN teaspoonfuls salt. H teaspoonful pepper. 1 teaspoonful sage. 2 medium oniopa. >. <|
The Connecticut labor news., 1923-05-18
RHUBARB JELLY.

Dissolve two tablespoonfuls of gelatin in one cupful of cold water and let stand five minutes. Cover one quart of cut rhubarb with one quart of cold water and cook until the rhubarb is tender. Strain and measure the juice, which should amount to one pint. Combine this boiling rhubarb-juice with Shree- quarters of cupful of sugar. Pour over the gelatin and stir thoroughly. Add the strained juice of one lemon. Pour into cold, wet mold and allow to chill. To vary this recipe, do not cook the rhubarb enough to break very much and proceed with the jelly without straining the rhubarb.
 RHUBARB BETTY.
 Wash and cut into half-inch pieces enough rh'lbarb to make four cupfuls. Butter a baking Faaturea Svndicats Great Britain Rig
The Connecticut labor news., 1923-05-18
UseMoreRice

DICE should be more widely ap- IN preciated and used in more ways than in the proverbial rice pudding. The market offers a great variety in rice. There is the unpublished, or natural brown rice, which is pale gray-brown in color.
 Perfect kernels of polished rice of assorted sizes constitute the sev- eral grades of head rice; imperfect kernels are screened into the various grades of broken rice. Coated rice is polished rice, which has received a coating of glucose and tale to give it the coveted shine. Such rice must be labeled with directions for the housewife to wash it thoroughly to remove the coating.
 Rice makes an excellent sub- stitute for potatoes, and bowl of hot rice with butter or with sugar and cream makes an excel lent luncheon dish when accom- panied by salad.
The Connecticut labor news., 1923-05-18
Give Them
 Right
 Treatment :> and Satisfactory Service Is Sure toResult

I'VE your refrigerator a
 Y chance to show what it can
 do.
 Keep the ice chamber filled to its capacity, and keep nothing i'll it but ice. The ice chamber is not part of the refrigerator where food should be stored.
 Another important injunction is not to leave the doors of the food compartment open unnecessarily. When you close the door, do not slam it, as such rough treatment plays havoc with the lock, and in time the door will not close tightly. Use your hand to push the lock down carefully and securely.
 Keep moisture from the rabbet facings of the doors and small chips of ice from the sill of the ice chamber door to prevent the wood from swelling and warping. A coat of paint or varnish given these particular places occasionally is a SOOo p1 OoC4 c1ClOIl 11lSdSulS. He outside, too, should be repainted before it shows signs of needing it.
 When moisture forms on the outside of the refrigerator wipe it off.
 The refrigerator should not be subjected to climatic conditions. Therefore, it is not a good plan to place it on a rear porch. The very best place for refrigerator is in the entry way, or in the kitchen near the rear entrance. This will prevent the icemar. f1cm tracking across the kitchen.
 It is most desirable to have the drain water flow outdoors and thus eliminate the drip pan, which calls for so much attention. Many city apartments have provided for ice box drainage, Shus relieving the tenant oH an annoying task. ~~> The cleaning of a refrigerator can be greatly simplified if left , over foods are net permitte to accumulate and if the food which
 Copyright 1923 K
The Connecticut labor news., 1923-05-18
Stir the Eggs, Sugar, Milk, Lemon Pee and Yeast Into the Flour, and
 Beat Very Hard.

H pound butter or margarin. eggs. l yeast cake. cupful sugar.
 1H teaspoonfuls salt.
 Grated rind of i lemors /
 Pinch mace.
 About 9 cupfuls pastry flour.
 Divide the butter or margarin into two parts. Wash through cold water, working it thoroughly with a wooden spoon which has been scalded first, then placed in very cold water for few minutes to chill. When the butter or margarin has become pliable and yielding and every trace of salt is removed, wrap each portion in cloth, press out all the moisture and place next to the ice to become firm and cold.
 Sift three cupfuls of the fl, UT with the salt and the mace. Soften the yeast in one-fourth cupful of the lukewarm water, Rub half of the butter into the flour either with two knives or the fingers until the mixture is like coarse meal: Beat the eggs to a stiff, light foam, and
The Connecticut labor news., 1923-05-18
Preparing Mushrooms

on the cap is tough, remove it by peeling.
 The stems are often tough anC require longer cooking than does the flesh of the caps. On this ac- count, the peeled caps are often used in one dish and the trm- mings chopped fine are used as flavor to some other dish. 1! nos needed for immediate use. th,, trimmings may be dried in 8 .-.rr.: oven and stored for futuss ,;se.
 It is always we'll to use hc mushrooms as soon after preIsasne them as possible, as they kssx tendency to discolor upon sta .t--.sg. A little lemon-juice may De sprinkled oyer the mushrooms. hut this detractS somewhat from the mushroom flavor.
The Connecticut labor news., 1923-05-18

MANY housewives are in doubt WI as to the correct method of preparing mushrooms. Mushrooms should be used occasionally to vary the menu. Their nutritive value is much greater than that of such vegetables as beets, carrots, onions, squash, etc.. So they may play an imp Ior5ant part in any menu when rightly combined with other foods.
 In using nusbroons, always purchase them freshly picked, if possible. Trim of the ea-7thy ends of the ssalks sad wipe the caps with a damp clcth. Since the mushrooms are quite delicate, it ts not advisable to wash them, as thiz 2ends to destroy the flavor. Scrape the stems, and if the skin
The Connecticut labor news., 1923-05-18

arrange these on~the lower
 half of the secret of dough,
 and bring the other half over
 it. Fold the ends of the dough
 one over the other under the
 center, m king a compact
 square of it with the butter
 inside. Tap the dough gently
 with the rolling pin to flatten
 it slightly and roll out into
 long, narrow strip. Then fold
 again as before.
 Now turn the block of
 dough halfway round and roll
 once more; fold again, and I roll, then fold and place in I bowl, cover with a cloth, and I tuck away in a refrigerator I for one hour. Never place the a pastry directly on the ice or
 in a temperature of less than
 35 to 40 degrees, as there is danger of lessening the leav-
 ening qualities of the yeast by so doing.
 When the pastry is chilled, divide the dough into two parts, placing one part in the refrigerator to prevent it's becoming soft be- fore using: Roll the pastry into a sheet one-fourth inch thick. For pretzels, wreaths, scrolls, and snails, cut the dough in strips one inch wide, using sharp knife or pastry wheel. The strips should be about seven inches long.
 For the snails, fill the strips with any of the filings, roll them up closely, little higher in the center than on the edges, and brush over with the yolk of one egg beaten with two table spoonfuls of milk.
 Pretzels, wreaths, scrolls, and figure eights are made by twist ]. ing the strips of dough lightly from opposite ends, then form ing them into the desired shape. Brush the ends of the rings and wreaths with the egg and milk. Wash before fastening them together (this insures their re- naining in shape when baked.)
 Set the dough in moder- ately warm temperature for about two hours. Then place in the refrigerator overnight. By morning the pastry should be well raised and light. Bake in a $50 degrees F. oven for twenty-five
The Connecticut labor news., 1923-05-18
The Essentials in the
 Process Are We'll Chilled Dough, Plenty Of Butter and Baking
in q Very Hot Ouen
Good Housekeeping Institute Recipes

THE HOUSEHOLD PAGE ts
 4 prepared by the Cookery Departm ent ot tue internationally recognised Good Housekeeping Institute ot Good Housekeeping MG0Gztne, e fully equipped and most modern laboratory, Chere all sorts ot household deUices are tried and erantined, and tohere recipes are tested and stG'pGrd- ized Oy corps domestic sci ence experts. Recipes published by the Institute soiH dlaoGys 'toorE" # directions are carefully f0Il01Ded.
The Connecticut labor news., 1923-05-18

purpose of cleaning and polishing. It should be of sufficient size to clean floors rapidly and of a shape that will fit into the corners and under low places in the rooms.
 When this style of mop is shaken, the strings should stand out in- dividually and not mat together.
The Connecticut labor news., 1923-05-18

brush with a long wire handle is best for the drain pipe. Steel wool may be used on the ice comrart- ment and drain pipe if they need it.
 The selection of a refrigerator is not an easy task for the ordinary purchaser, because it should be
The Connecticut labor news., 1923-05-18

is spilled in it is wiped up inn mediately. For washing the inside of the box, use warm, sudsy water, follow with a cold rinse, and then wipe dry. You should not use scalding water, as this will heat the walls unnecessarily. A bristle
The Connecticut labor news., 1923-05-18

ture becomes too stiff to handle with a spoon.
 Turn the dough onto a we'll fioured board and knead it vigor- ously for ten minutes. Then re- turn the dough to the bowl cover with a cloth, and place in the re- frigerator for ten or fifteen minutes to ripen and chill.
The Connecticut labor news., 1923-05-18

not be quite so durable as the one previously mentioned, but it is less expensive and more readily chilled. It is an excellent choice.
 The painted lining is a still cheaper finish and a much less durable one than the other two. It would do for a temporary box, but would be far from a lifelong purchase. However, it is good for it's type and can easily be refin- ished when the finish chips or wears off.
 The size of the refrigerator is an important consideration in n,ak- ing selection. Choose one which will have enough food storage space to meet your needs. One which is too large will be ex- travagant to maintain. For a family of two or three a seventy
The Connecticut labor news., 1923-05-18

stir them with the sugar, milk, lemon peel, and yeast, into the flour. Beat very hard, adding more flour gradually until the mix
The Connecticut labor news., 1923-05-18
Meals for May

!" BREAKFAST
 Grapefruit Ham Omelet Pop-overS Coffee LUNCHEON
 Lamb Souffle Olives Rolls Orange and Banana Salad Honey Salad Dressing
 Tea
 DINNER Sardine Canape x Broiled Steak Peas Creamed Potatoes Cucumber and Lettuce Salad Arabian Ambrosia cornfiake Cookies Coffee
 
 BREAKFAST Stewed Apricots Wafles Syrup
 Coffee | LUNCHEON
 Shrimp Wiggle
 Toasted Crackers Stewed Fruit Cocoa
The Connecticut labor news., 1923-05-18

Next roll the dough out in a long, narrow strip half an inch thick. Bring out the second piece of butter, cut into small pieces,
The Connecticut labor news., 1923-05-18

DINNER Fruit Cocktail Baked Stuff ed Shad Baked Potatoes String Beans Tomato Salad Mayonnaise
 Coffee Souf1e Inc Coffee ! q x;
 BREAKFAST
 Stewed Prunes Hot Cereal Cream Scrambled Eggs Bran and Rye Gems Coffee
 LUNCHEON Baked Apples Stuffed
 with Sausage
 Potato Salad Chocolate Blanc Mange Cream
 DINNER
 Asparagus Soup Hamburg Roll Sweet Potatoes Buttered Spinach Fried Parsnips
 ,Rhubarb de Luxe Small Cakes Coffee
The Connecticut labor news., 1923-05-18

judged, first of all, for its eff ficiency of insulation, which is the one quality that cannot be determined by her. She must' therefore, rely on the word of somebody else.
 The lining is one of the inn portant points to consider in selecting a refrigerator. There are various kinds of Things. They are porcelain, baked enamel,- painted enamel, and sometimes slate in the inex- pensive bo--es. The porcelain lining is the most sanitary and is easily cleaned, because of the absence of corners, but 1t is slower to chill, and perhaps not so goo purchase as lighter lining when ice deliv- cries are not regular. Its cost is quite a consideration, al though this construction of box should give years and years of service. The baked or vitreous enamel lining is a vorv pood purchase. 1t may
The Connecticut labor news., 1923-05-18

Copyright. 1928. King Features Syndicate.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-09-14
CHILDREN ARRANGE FETE
FOR AID OF JAPANESE

The desire to aid stricken Japan
has been caught by the children in
the neighborhood of Thirty-fifth and
p streets northwest.
Six girls and two boys, ranging
in ages from twelve to eight years,
have arranged for lawn party on
the corner of Thirty-fifth and P
streets, Georgetown, to raise funds
for the Red Cross relief fund. 1t Is
to start at o'clock tomorrow night.
The Observation-Disclosures Dono-
van, Dorothy Hall, Frances and
Marguerite Griffin, Catherine Leibin,
Ruth Hopkins, Alfred Leibin, and
Billy 'Scuyler-are aided in the
project by Mrs. Mary Provost and
Mrs. Irene Hall.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-09-14
MARRIAGE LICENSES.

Philip Egerton Terry, 20. and Lillian
Parker Crabbe. 10. Rev. J.. J. Muir.
Samuel D. Rhodes so, and Matte o.
Winnie, 81. Rev. w. A. Eisenberger.
Hugh Hodge, 80, and Mary HANNAH.
3e->Rev. T. e. Davis.
Benjamin G. Womersley, Fl. and JeS-
sic N. Hutchinson. IL. Rev. c. N. Com
pher.
Joseph H. Park, 90, and Julia Dudley.
90. Rev. W. J. Howard.
Philip johnson. 81. and Clara Taylor
20. Rev. w. b. Carroll.
Thomas Isaac Okley, 20. and Priscilla
Hawkins. 30. Rev. Clarence T. Mayo.
James E. Allen. 81. and Catherine
Brent, 81. Rev. c. e. Tween.
Elonza Mutt, IS, and Florence Holden,
%, both of Baltimore. Nd, Rev., AQuila
Sayles.
John H. May, so, and Iva L. Van
Horn, SO. The Rev. c. Shreve.
City, and Eleanor Walter, %. The Rev.
q. Cummings.