davidaulloa/AmericanStories huggingface dataset:
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1923-10-23

San Juan. p R. octubre 18, 1928.
sr. don Ramon Aboy >Benitez Presi-
dente Association de- Productores de
AzIcar,
San Juan. P. r.
Muy sefior Y distinguido amigo:
Ne he enterado cor 81 in+e~hs
cue merece, de su atenta carta fecha-
da el is del corriente en- la cua1 Sc
expresa "a Interpretation que, juicio
de ustedes indican los t6rmincs en- cue
hube de exrrcsarme al trasladar a US
ted la Resoluci6n adoptada por mes
trr9 Directiva en- 10 que respecta a, Me-
mortal que Sc prouone nresentar esa
hsociacicn 4 los Honorab1es Goberna-
der Pre-ideutes del tsenado y CANA
ri de REPRESENTATIVES Con el fin dc que
prevalence una perfecta inteligencia en-
"a materia me proporciona nuestro Sc
cretario una copia del acrerdo tai cual
fgura en- e, librc de actas, y es como
sigue:
A<e7C tASSStT~ce q ulA CoSA%US 49, -
propone dirigir la Association de Pro-
duetoras de Aziicar nuestro Gober
nador Presidentes del senado Ca
mara de Representatives., en- e! cual So
formula una respetuosa protesta, por
concertuarse muy crecido Ell Presupues
to adoptado per la Legislature. EXPIRE
sandose ademas en- dicho es.rito, cier-
ia inconformidad en- 10 que concierne
a "a imrortancia dol emprestito re-
cientemente aprobado. cuyc escrito,
Sc solicita la adhesion de nuestra Ca
mara.
stLa Presidencia. advierte que la
idea de la Asosiaci6n Azucarera es que
ST despues de considerable Ell asunto, Sc
rcsolvie=e endosar.o. una comisi6n con
iunta de la referida Association v de-
nuestra Camara, visitara al Gobsrna-
dor, para hacer entrega de aquel docu-
mento. Lo primero que procede, aclara
nuestro Presidents, es decidir en- el sen
lido de apoyar no el citado escrito,
para discutir,o, en- el case de que entire
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1923-10-23

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The Connecticut labor news., 1923-06-29
Some Valuable Suggestions on Equipment to Help Make

TT is quite possible to make the
 kitchen a bit more comfortable % and livable in hot weather by using one of the many fireless or quick-fuel devices. Every one of these appliances not only keeps the kitchen cool in Summer, but makes for greater economy and efficiency in Winter. The purchase of this equipment, therefore, is not a seasonal but an all-year-round one.
 There are some gas ranges on the market that have a special Summer interest. One of these is the freless gas range or combina- ton fireless cooker and gas range. This type is sometimes provided with several top burners set on soapstone and covered with we'll insulated, cylinder-shaped covers large enough to fit over burner and utensil. After the cooking has been started the gas may be turned off before the cooking is completed and it will finish on the retained heat. The freless cooker principle is employed in both cases, and, therefore, appetizing, well-cooked food is obtained.
 A great boon to accurate cook ing is the gas range equipped with an oven-heat regulator. This is an attachment consisting of a thermostat located in the top of the oven, regulating the oven heat automatically by adjusting the flow of gas. There is a notched wheel on the side of the oven which may be set at any l.. ~nperature indicated on it. After adjusting the wheel you may feel sure that the oven will maintain that particular temperature, but for the purpose of knowing when that temperature is reached it is we'll to use an oven thermometer. The thermostat obviates the necessity of keeping the cooking on one's mind.
 1t is a great, comfort to be able to place the food in the oven and then forget about it until the time arrives for removing it, and at the same time have an assured feeling that the meal will be we'll cooked. Although the convenient operation of this device is very important, the saving of fuel is no less so, since no gas is wasted by using too high a flame. Here, then, is one
 Copyright Ies
The Connecticut labor news., 1923-06-29
Refreshing Summer Salads Everyone Should Eat More
 DeIectable Salads During
dressing. Pipe thick rnayonnGst

dressing. Pipe thick nnayonnGSt in rings around both vegetables and put a whirl in the center, fin which stand a few small leaves of white lettuce. Sprinkle the car rots with minced parsley and the peas and asparagus with pimentos cut in small dice. Chives may be used if desired.
 Mexican Salad. 1 medium head white cabbage i 1 canned. pimento < 1 green pepper, chopped Boiled dressing
 Chop the cabbage quite fine and crisp it in ice water for half an hour, then dry between towels. Mix with the chopped green pepper and pimento cut into dice. Moisten we'll with boiled dressing, chill thoroughly and serve as an accom- paniment to cold meat if desired.
 Curry Salad Dressing. H teaspoonfu1 curry powder H teaspoonfu1 onion salt tablespoonfuls salad oil 1 tablespoonful tarragon vinegar N teaspoonful pepper
The Connecticut labor news., 1923-06-29

bills considerably by turning the switch to medium or low instead of keeping it on high, thus using, to best advantage, all available heat and wasting none.
 The ovens of electric ranges are insulated and some are provided with automatic clock devices for turning the electricity on and off at set time. This heavy insula- ton, of course, provides for cook ing on the retained heat as in the fireless cooker. That is the reason why electrically cooked food is so delicious. There are many pos abilities in the use of electric ovens.
 There are now on the market electric freless cookers which may be connected with lamp socket.
The Connecticut labor news., 1923-06-29
Peanut Loaf.

Peanut Loaf. 1N eupfuls ground, roasted pea
 nuts
 1 cupful cooked rice , 1 cupful stale bread crumbs 1 tablespoonful butter A teaspoonful beef extract N cupful hot water I cupful thick, highly seasoned
 tomato sauce
 1 tablespoonful drippings
 Dissolve the extract in the hot water and add it to the peanuts, rice, crumbs and tomato sauce mixed together. Mold into loaf shape, butter the outside, and place in a pan in which the drippings have been melted Bake for forty minutes in an oven heated to 400 degrees F. Serve with more tomato sauce.
 Cabbage Salad, San Francisco. 1 medium-sized white cabbage A cupful chopped celery 1 small green pepper, chopped 1 tablespoonful minced onion 3 tablespoonfu1s vinegar 1 tablespoonful powdered sugar 1A teaspoonfuls salt Pimento strips A cupful mayonnaise r.
 Remove any wilted or damaged leaves from the cabbage and soak it in salted water for thirty minutes. Drain thoroughly and re- move the center. Discard the coarse heart and chop the rest of the cabbage very fine. Mix it with the chopped celery, minced onion, chopped green pepper, vinegar,
The Connecticut labor news., 1923-06-29

way to reduce household expenses.
 Electricity is cool fuel for hot weather. It is very inexpensive in some parts of the country, but un- less you can obtain a rate of five cents or less per kilowatt hour we do not advise it's use for cooking purposes unless some other con sideration than cost is of greater importance. Good Housekeeping Institute has found that three cents per kilowatt hour is comparable with gas at one dollar per thousand cubic feet. At this rate the efficient use of the fuel provided by range design makes it practical.
 After you have become well ac- quainted with the behavior of your electric range it will be quite pos sible to reduce your electricity King Features Syndicate, Inc Great Britai
The Connecticut labor news., 1923-06-29
Reef pes

salad oil, powdered sugar and salt, at least thirty minutes. Then mix cabbage shell and garnish with pimento strips.
 Floating Peaches. 1 cupful milk
 cupful canned peach juice 1 teaspoonful grated lemon rind 2 tablespoonfuls sugar D 7s teaspoonful salt.
 3A tablespoonfuls cornstarch 1 egg
 1S marshma1lows
 N teaspoonfu1 almond extract canned peach halves
 Cream
 Combine the milk, three-fourths cupful of the canned peach juice, the lemon rind, sugar and salt, and place in the top of a double boiler. When hot, add the cornstarch mixed with the remaining peach juice, and stir thoroughly until thick. Cook for Twenty-Five minutes, then add very slowly to the egg slightly beaten.
 Return to the double boiler, add twelve marshmallows and cook five minutes longer. Remove from the fire and add the favoring. Pour into individual serving dishes, re- serving a small amount sof the custard mixture. Arrange a peach half on top of each custard. Place a teaspoonful of the reserved custard mixture in the cavity of each peach, and in this cement a cream.
The Connecticut labor news., 1923-06-29

they may contain suggestions for you which will mean the creation of some new dish.
 Golden Wheat.
 This is agariation of farina. To make it,, add to one cupful of farina or any similar wheat cereal used for breakfast one tablespoon full of yellow cornmeal. Mix be- fore cooking and proceed as if us- ing wheat alone. This gives very
The Connecticut labor news., 1923-06-29
A Recipe for a Neglected Food

for Meat at Lower Cost. lima bean in all respects and may be purchased for less.
 To make pinto meat loaf, mash slightly one point of cold boiled pinto beans. Combine them with an egg we'll beaten, one tablespoon ful of finely minced onion, one cupful of boiled rice, three table spoonfuls of tomato catsup, two teaspoonfuls salt and one-eighth teaspoonful pepper. Shape into a loaf, place two thin slices of bacon or it's equivalent in some other fat on top, bake about one-half hour In moderate oven and serve with or without tomato sauce.
The Connecticut labor news., 1923-06-29

DAPERED wall are impractical to clean beyond wiping them
 over with a dry, soft,wool cloth or mop. But an occasional de- facing grease spot can be treated with Fuller's earth. Apply as much as will cling and change every twenty-four hours until you are satisfied with the result.
 Both woodwork and wall sur faces-provided the latter are painted-can be truly restored to cleanliness by washing, and there is a right and wrong way to do
The Connecticut labor news., 1923-06-29


 Time.
 may be built into the wall. Due consideration should be given to the provision for lights in large closets and storerooms. These should be controlled by switches adjacent to the door.
 Care should be taken in the loca- ton of convenient outlets, other wise they may be convenient in name only. The outlets to which devices are to be attached will usually be most convenient if located at about elbow height, eliminating the need for stopping. Such outlets are those used in the kitchen, the laundry, for table de- vices in the dining room, and per- haps for special purposes.
The Connecticut labor news., 1923-06-29
BALLADS should find a place in

NALAUO SuUulu LIlu q pldCe III
 in the meals for the day, and
 every housewife who is at all interested in giving her family well-balanced meal rarely omits a salad for dinner. Among the fol- lowing recipes will be found salads and dressings which will delight the family. They are timely, as the market affords everything men toned.
 June Salad. Cooked asparagus stalks Cooked green peas Cooked diced carrots Finely minced parsley Canned pinentos French dressing Mayonnaise sLettuce
 Arrange the lettuce on a salad plate. Radiate asparagus stalks toward the edge, leaving a space in the center for mound of green peas. Surround with a ring of the carrots which have been diced. Sprinkle carefully with French
The Connecticut labor news., 1923-06-29
Delicious BreakfaSf from the Cooks
 at the
 Institute

" VARIETY is the spice of life, W than which there is no truer,
 statement. Perhaps in no meal does one appreciate a little variety more than in breakfast. Even those who are devoted to oatmeal appreciate it more when a day or two is skipped for it's ap- pearance on the breakfast table.
 If possible, serve a good or fair quality of cream for the cereal if used as the main breakfast dish, as this greatly increases it's food value as we'll as it's delectability. Many take sale on their cereal in- stead of sugar, and when once you become accustomed to the flavor you-wil enjoy it.
 Try mixing different cereals, Tightening and making more deli cate those which otherwise would seem too heavy and solid for some seasons of the year. Experiments along this line often result in pro- ducing family specialties. The oc- casional addition of bran to cereals
The Connecticut labor news., 1923-06-29
For Clean Walls
Care and Use of Proper Materials Will Prevent Poor R

this. Success depends upon doing it the right way.
 Whatever the surface to be treated, whether wall or wood, the method of actual washing is identical. Success depends upon using the smallest possible amount of water. Wiring the cloth as dry as possible. Place your left hand at one end of the cloth, your right hand at the other, palms up. Use the left hand as the wrinRing lever and the cloth can be wrung to wringer dryness.
The Connecticut labor news., 1923-06-29

ELECTRICITY is finding ex-
 T tensive use in bedrooms, both o for devices and for illumina- tion. Curling irons, electric warm ing pads, milk-bottle warmers, vibrators, etc., are conveniences for bedroom use. Portable lamps are used frequently, and in some eases lighting fixtures are being at tached to or built into furniture. Naturally, outlets must be provid- ed to take care of these appliances.
 Both in the bedroom and bath room it is a comfort to have an auxiliary heater, especially to use when Spring continues as cold as the one we have just experienced. There is one type of heater that
The Connecticut labor news., 1923-06-29
The Pinto Bean Makes a Desi1

THE true Pinto bean is buff
 colored bean, slightly larger
 than the navy, nearly the shape of the kidney bean, and mottled with dark-brown splashes or spots, the spotted appearance giving away to smooth, velvety brown upon cooking.
 Prejudice against colored bean and more especially against a mottled bean like the pinto-has prevented the liberal use of this bean by the northern and eastern housewives.
 Properly prepared, the pinto bean is the equal of the navy or
The Connecticut labor news., 1923-06-29
The Oven Heat Regulator, as Shown Above, Automatically Controls the Flow of Gas, Thereby Maintain ing an Even Temperature
 for Ideal Baking.

Measured in terms of conven- fence, there is no fuel that shows better record than cleo tricity.
 Everybody is more or less familiar with the fireless cook CT, either by having used one or having heard a lot about them. By the use of a firless cooker you will have one of the best means of avoiding a hot kitchen. If course, there is the initial heat
The Connecticut labor news., 1923-06-29

when they are cooking is a good practice. This varies, hea1thfully and deliciously, any product with which it is combined.
 Some new variations of the cereal course are here given, and
The Connecticut labor news., 1923-06-29

cereals are tempting and healthful. Cook evaporated apricots and prunes together and place a prune or two and half an apricot upon each serving of cereal. Sliced
The Connecticut labor news., 1923-06-29

Chicken Croquettes Hot Rolls Cabbage Salad San Francisco Prune Whip Cocoa Oyster Stew Olives Crackers Orange Blanc Mange
 Waters Creamed Peas and Tuna
 Toast
 Tomato Jelly Salad
 Cottage Pudding
 Chocolate Sauce
The Connecticut labor news., 1923-06-29
Household
 Page

bananas are delectable scraped be- fore slicing. A flew prunes and a bit of syrup are always well come addition to any breadaJt food.
The Connecticut labor news., 1923-06-29
Keeping Variety in Your Cereal Courses
cream. This is for one DOT

cream. This is for one DOT tion.
 Brownbread Breakfast
 Toast.
 Slice brownbread which has been steamed in baking powder tins and heat in the oven until slightly crisp. Lay in a cereal dish and pour over it a hot, medium thick, white sauce for each person. Apple sauce is a good ac- compartment for this dish.
 Griddle Muffin Cereal.
 Sift together one cupful each of bread flour and vel low cornmeal, one teaspoon full of salt, two tablespoon fuls of sugar and three tea spoonfuls of baking powder; add about one supfu1 of milk, enough to make a drop bat ter. Last, stir in two table spoonfuls of melted shorten ing. Beat we'll, drop by spoonfuls on a hot griddle, and bake a little more slowly than ordinarv eeriddle cakes
The Connecticut labor news., 1923-06-29

untlI cflsp, run tnrougH 1ne meat chopper and serve with cream. A little thick jam placed on the cereal just before adding the cream is a delicious addition to this dish.
 Toms Favorite Cereal.
 Steam Boston brownbread in baking powder tins. When re- quired, slice in half-inch pieces, heat in a steamer and serve one slice with sugar Cor salt) and
The Connecticut labor news., 1923-06-29

attractive cereal of a pale yellow color.
 Home-Made Cereal.
 Take stale bread (baker's, if you have it), slice it thin and break into small pieces. Set it in a warm oven until crisp and golden brown, stir ring and turning occasionally. When perfectly crisp through out, run through the meat chopper and store in a glass far. Reheat for breakfast and serve with cream and salt in hot cereal saucers.
 Croutonettes.
 n-.x, eoy,oo .cta1o hrown hroaA
The Connecticut labor news., 1923-06-29

browning on both sides. The cakes should rise so as to be about one- third of an inch thick and be well Drowned and crisp, but soft, ten der and delicate in the middle. Split if wished and serve in cereal saucers with cream, syrup or mo- lasses and butter. One well-beaten egg may be added to this recipe if desired to make a richer mixture.
 Corncake makes delectable cereal substitute and is especially liked by children. For this purpose, use leftover cake or make enough one morning to use the next. Cut in squares, split, crisp in a hot oven or toast, and serve at once piled lightly in a serving dish with hot, creamy milk or thin cream and salt.
 When any cereal is left over, cool in well-greased baking powder tin, and the next morning slice, dip il four with a bit of sugar added to assist in the brown ing, and saute quickly in a little hot fat until crisp and brown. Serve with butter and cyrup.
 Fruit additions to delicate
The Connecticut labor news., 1923-06-29

necessary to start the cook ing or to heat the plates, but this is for a short time only. Then the food can be tucked away in the cooker and for gotten until it is time to re- move it-and this latter point is important. Do not allow it to remain longer than the allotted time.
 The fireless cooker is eco nomical and efficient to use in connection with a gas range, as this fuel will heat the plates more rapidly than any other, but it can be used with satisfaction with oil and wood fuels. Many people have trouble because of inn proper use of the fireless cooker. They are apt to ex- pect too much of it
 When gas and electricity are not available, the kero- sene stove is indispensable. There are two fundamental
 
 rules governing this type of stove which must be followed to prevent any kerosene odor. First, the stove must be set perfectly level, so that the flow of kerosene will be even. Second, the wicks should have attention every other day. The carbon should be pressed down evenh a paper rather than trimmed raped off. Do not make a ke by selecting too small a enc equipment for the work done. No dinner can be niently cooked for a family e on less than four burners, two for oven
 h all the equipment on the t suitable for Summer use, 'usewife should suffer much an overloaded kitchen.
The Connecticut labor news., 1923-06-29
Half Dozen Certified Recipes for q
Good Housekeeping Institute Recipes

4 prepared by the Cookery Department Of the international Iy recognized Good Housekeeping Institute ot Good Housekeeping Magasdne, fully equipped and most modern laboratory, aohere 0U sorts of household deUicec are tried and eTGHuined, and a0here recipes are tested and StGndGrd- ised by corps ot domestic sci- e,ace experts Recipes published by the Institute aodH GIa0Gys "aoorE" if directions are carefully folloWed.
The Connecticut labor news., 1923-06-29
The Many Uses of Electricity

Placed Convenient Height Avoid Stopping and
 to Save Time.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-02-08

| Owners Of motor vehicles should
make application for license at once
If they wish to operate their machin-
es and receipts for express or post
Office money orders sent in payment
for license fee should be carried until
number plates are. received"
Receipts given by dealers and gar
age owners, for license fees, will not
be recognized, as the law requires the
owners of motor vehicles to forward
applications and license fees direct
the secretary of the state.
Motorists who follow these instruc
lions and are able to show satisfactor.
evidence of having sent their license
remittance to the secretary of state
will experience no difficulty in being
allowed to operate their cars, even
though their number plates have no
arrived
However, any person who is oper
ating car or truck now without hav
ing applied for a 1923 license, is vie
lating the law" said Mr.. Bell, "and
we are going to insist that the law
be complied with at once.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-02-08
THE PRICE or A SMILE

The value of smile has been de-
finitely fixed. 1t has often been EN-
phasized as in the slogan of the tel
ephone company, "The voice with the
smile wins" But it remained for al
impartial jury to put a fixed price on
the value of smile, Kansas Cit.
jury having awarded little Jimmy God
frey, aged thirteen, a verdict of $780,
900 for an injury to his face which dis
troyed his power to smile.
Commenting on the verdict, ADVAN
CED THOUGHT says: Moral: If a
smile is worth $4,000 when you lose
it, it is worth $4,000 when you use it
No jury has as yet fixed a price on
the voice with the smile over the tel
ephone but experience has shown
that it is beyond price.
It is the whispering indistinct voice
that is exasperating and without val
ne, filled with vexation and exaspera-
ton. There are smiles in the voice
and there are froWns in it Took.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-02-08

home. We have a little piece of
cheese nth our pie and perhaps a
piece with our salad and that is the
sum total When the farmer goes to
town and doesn't have time to get
regular lunch he eats cheese and
crackers, but he wouldn't do that if
he could get anything else. We want
people to think about cheese and
know what can be done with cheese.
Cheese loaf was the first dish pre-
pared and afterward followed cheese
pudding, macaroni and cheese, and a
new cheese spread A simple salad
of two parts of canned peas to one
part of grated cheese was also made.
Running cheese through food grind
er instead of the old method of graf
ing it was advocated by Mrs. Jones.
Pound for pound cheese is consider
ably richer in protein and fat than
meat and hence makes a valuable
meat saver 1t is usually easily and
well digested. It's undeserved reputa-
ton of eng hard to digest may be due
to the custom of serving cheese with
pie at the end of hearty meal. It
is a heavy food in itself, explained
Mrs. Jones.
NEW "cHEESE SPREAD" FOR
DAILY BREAD
/ ID. Mallo Creme Cheese (fine), u
cup flour, 2 cups milk tablespoons
even butter. teaspoons salt.
Place milk in double boiler. When
hot add salt, flour and butter well
mixed and stir until cooked. Add
cheese. Cook until smooth, beating
we'll
The addition of little paprika,
finely cut pimento, or green pepper
will vary the flavor.
This Cheese Spread" may be used
in place of butter on bread cold or
toasted, or in sandwiches 1t is espec-
tally good on baked or boiled pota-
| toes or on cooked rice.
Cheese Spread" is particularly ac-
ceptaEle on waters that are served
with salads.