davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17

of clever funmakers. It is the work
of Hugh Herbert. and we'll vouched
for as a laugh breeder.
Others will include Tellycu and
Rogers. 1.-THE Areomedians'; REIN
and Kelly, in "Kneedeep in Nom
sense" and the Three Belmonts, in
Boys With Toys" novelty OF the
season. with Love Lessons" an IT.
resistible bit of delight, presented by
Lillian Steele and company, assisted
by Freddie Steele and Harry HOFFMAN.
The photoplay feature, shown Tor
the first time in Washington, VIII ne
Ed "Hoot" Gibson's latest bit OF
thrill and daring, called riding
Wild" supplemented with a screen
farce. the Urban Movie Chats and the
International News.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
COSMOS-"The Serenaders."

A novel musical fantasy. featuring
Nyle Verne and a versatile sextet,
with a jazzy symphonic orchestra
said to be unrivaled on the stage
will be the attractive headliner of
Theater 1t is real novelty and
gorgeously costumed and staged.
Another outstanding feature will
be a comedy courtship entitled I'm
door Sports" presented by a quartet
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17

Washingtonian, and Madge Bellamy
In the pivotal roles in a story which
deals with the experiences of young
yachtsman who hates horses but is
mistaken for the worlds greatest
steeplechase jockey. Thursday and
throughout the remainder of next
week will be shown John NJ. Stahrs
special production for First National
of THE Dangerous Age" with
Charles Murray's comedy, "A Social
Error"
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
Adam Didur, January %.

Adam Didur, the famous basso of the
Metropolitan Grand Opera Company,
will appear at the President Theater
Thursday afternoon In a concert given
for the benefit of the University of
Lublin, Poland. Other artists will in
cIude Lavinia Darve. lyric soprano;
John Wolanek. Polish violinist, and
5. SBrachocki, the eminent pianist.
Tickets may be obtained from T.
Arthur Smith, Inc, 1906 G. street, and
the Art Center, 1106 Connecticut ave-
me
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
Carolina.

Sunday and Monday. Maurice
Tourneur's Lorna Doone." featuring
Madge Bellamy, John Bowers and
Frank keenan,: Tuesday Cecil B.
DeMilie's Every Woman: wednes-
day and Thursday, Rodolph Valentino.
in THE Young Rajah"; Friday. wal
lace Reid. in 1.-THE Woman God
Forgot" and Saturday. Rodolph
Valentino and Earle Williams, in "a
Rogue's Romance"
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
RIALTO-"Burning Sands.

George Medford, creator of The
Sheik," has made new production
for Paramount Pictures called "Rurn-
ing Sands" which will open a week 5
engagement at Moore's Rialto The
alter Sunday II features Wanda
Hawley, Milton Stills. Robert Cain and
Jacqueline Logan and is briefly de-
scribed as "a mans flaming answer
TO the woman who wrote The Sheik. y
1t is said to be an Arabian romance
of the great desert, filled with love.
thrills. tenseneSs. swift dramatic
action. heart appeal and exquisite
charm
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
Home.

Sunday and Monday. Cullen Lands,
in where Is My Wandering Boy
Tonight; Tuesday. Gladys Walton, in
1.-The Lavender Bath Lady; Wednes
day and Thursday. Constance Tai
madge, in EAST Is West: Friday
Lionel Barrymore. in THE Face in
the Fog" and Saturday. Lon CLANCY,
in Shadows"
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
Avenue Grand.

Sunday and Monday. Brothers
Under the skim High Power" and
Prizma's Nippon; Tuesday and
Wednesday, Lewis Stone. in "The
dangerous Age" and Paul Parrott. in
Paper and Paste; Thursday, MY
Friend, the Devil; Friday. Elsie
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
Hippodrome.

Sunday. Katherine Macdonald. in
THE Infdel''; Monday, Jane Ayre";
Tuesday. "Beauty's Worth; wednes-
day, Gladys Walton, in THE Girl
That Ran Wild; Thursday, George
Arliss, in Ruling Passions: Friday
my Old Kentucky Home" and
Saturday, Ethel Clayton. in eff Were
Queen"
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
POLLS angerine. "

Julia Sanderson, the queen of mu-
steal comedy, az the star OF Garlic
Cartons musical comedy of the
tropics, Tangerine." will be the at
traction at Polls Theater next week,
beginning Sunday night
This is not the same "Tangeriner
sreviously seen here. bur TIE Tan
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
Olympic.

Sunday and Monday. John Barry
more, in sherlock Holmes: Tuesday
Thomas Meighan, in THE Man Who
Saw Tomorrow" and Nicely Edwards.
in The Best Cellar: Wednesday.
Mrs. wigs of the Cabbage Patch"
CONTINUED on Page 26.5
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
CENTRAL-Rex Ingram's
"Trifing Women"

The first four days of next week
beginning Sunday afternoon, the Cen
trail Theater will present Thomas III.
Ince's comedy classic, THE Hotten-
tot" with Douglas Mclean, former
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17

Ferguson, in "Outcast," and Lyman
Howe's Garden of Geysers." and
Saturday. Shirley Mason, in Shirley
of the Circus" and Bobby Vernon, in
Pardon My Glove
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17

Wednesday and Thursday. ID. w. Grif- |
fith's 'Orphans of the Storm: Friday.
Lionel Barrymore, in THE Face in
the Fog" and Saturday, Will Rogers.
in "The HeadIess Horsemen."
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
Circle.

Sunday and Monday. Douglas Nc
Lean, in The Hottentot"; Tuesday.
Viola Dana, in June Madness:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
FINANCIAL.
$1OO,OOO,OOO
Anaconda Copper Mining Com

Consolidated Mortgage Fund6e
l o
nc yhE
I
YORK Rs
~ ~ ABondrs dentm that's. ~ WINS " " ~
all ntand eisueso
A
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17
To Mature February l, 1853

% % % %
' S @ s5:s :sS
] @ @s*s respect. & s sas@ f Sds
AR1feh "copper" Mining
% % sg proceeds
most Geo " as u Sa asset"
s@gs a q s s ss VI. az s$;s
So a san ]s the h Earnings asm c % %
s @ 5 ] Interest I
" increase the '"pys working nra aHSp @ mna s ss
times @ ss Htss ss
nap & DenHre
W n atsaaHa sss gs snRs
r s e M
S % %
% fts cs I'M G@13 | % @ %
Applicable 6a these Bna he M or Ea
% % "
andInt Yielding $3.50
Guaranty Company o New ahon Company
Read isgiso & Co. HitF &
iddr
& H0mbown &
& & "A
Marshall Field Gl"e Ward Go
caaaH& nj & Parsons
L& W. Sigman Co. Emaih
National Bank National Bank
Mnon ma
Continental land Commerce .ds.uns Banka
First Trust avnsB The hrn Trust Company,
The Union TrutC Company Cleveland This CLEVELAND Trust
London Paris Company Bank M~entl rM.Co
s~"
Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-01-17

Continued on Page 2
The Connecticut labor news., 1923-08-18

at fifteen pounds pressure for one and one-quarter hours. Remove from the cooker as directed above, take out the meat and strain the stock through double cheesecloth. Chill thoroughly, remove the fat, reheat and serve.
 From the two soup recipes given above, you may deduce that in pre- pairing such soups in the steam pressure cooker you follow your standard recipes so far as in- gradients are concerned. However, the cooking period under pressure need only be about one-sixth of the usual time indicated in the boiling method.
 In making chowders,, much time can be saved by using the steam pressure cooker. Use your standard recipe. For example, in making a fish chowder, fry the diced salt pork in the bottom of the cooker, add the sliced onions and brown. Then add the diced potatoes and boiling liquid, cover and clamp the cooker and cook the potatoes at fifteen pounds pressure
The Connecticut labor news., 1923-08-18

Great Britain Rights Reserved.
The Connecticut labor news., 1923-08-18

Of the clear soups generally served, chicken soup and bouillon are two very common types. In making the chicken soup, use your standard recipe. Wipe, clean and disjoint a four-pound fowl. Place it in the uncovered cooker to- gether with the cold water, diced vegetables and seasoning. Bring gradually to the boiling point, ad- just the cover and clamps and cook at fifteen pounds pressure for fifty minutes. Remove from the cooker as directed above, take out the meat and strain the stock through double cheesecloth. Chill thor oughly, remove the fat and reheat and serve as, desired.
 For bouinon or brown stock made from beef, use your standard recipe. Cut the shin beef, about five pounds, into cubes. Place the meat in the steam pressure cooker together with the proper amount of cold water, diced yepe- tables and seasoning. Bring grad ually to the boiling point, then a;d- just the cover and clamps and cook
The Connecticut labor news., 1923-08-18
How to Use a Steam Pressure Cooker
Prescribed Ways for Cooking Good Soups and
 Puddings Under Pressure.
URING the past few years
 the steam pressure cooker

URING the past few years
 the steam pressure cooker
 has become a recognized asset to the housewife in preparing her meals and in canning Her continued use of this device has brought to Good Housekeeping In stitute scores of inquiries as to just how to cook this or that in the steam pressure cooker. It is to offer help in solving some of the problems that we bring this article to you.
 Scarcely week passes bye that we do not include soup in the menu, whether it is a clear, cold, jellied soup in Summer, hot soup in Winter, or fish chowder at the seashore. And prepared in the steam cooker, your soup will not only be deliciously clear and flavor some, but you will have saved much time over the usual long period cooking of soups by the boiling method.
 In preparing all soup stocks and soups made from dried vegetables such as lima beans or split peas, HI t1AO oNSeA1A PA O6oA4C SoOAC1, ACNC4 apply the pressure during the first part of the cooking. Instead, the meat or dried vegetable, which ever it may be, is placed in the cooker and the required amount of cold water is added. It is then brought to the boiling point in the uncovered cooker. When the boil ing point has been reached, the cover and clamps of the cooker are adjusted, and the cooking is con tinued at fifteen pounds pressure for the necessary length of time.
 By pouring cold water over the meat and bringing it gradually to the boiling point before covering and clamping, the juices of the meat thoroughly enrich the stock. After the soup has cooked under pressure the required length of time, the method of removing it from the cooker is important. Every drop of soup stock should be conserved, and to accomplish this, no steam must be allowed to escape through the pet cock. Place the cooker in the sink and pour cold water over the cover and sides. In this way the steam inside the cook CT is condensed, and the gauge will gradually lower to zero. Then the cooker may be opened and the soup removed.
The Connecticut labor news., 1923-08-18

being placed on each service of fish. The above amount of sauce serves four persons.
 In baking fish, care should be taken that the fish is we'll salted inside and out, before going into the oven. If there is one in- gredient more necessary than an other, in the preparation of fish, it is salt The following is an ex- cellent way of baking fish:
 In preparing a three or four pound fish for baking, leave the head and tail on. Place in bak- ing-pan, using a strip of muslin on the rack underneath the fish. An open or covered roasting pan pro- vided with a rack Is excellent for baking fish. Place a little hot water in the pan and baste the fish frequently, if the pan is an open one. While the flesh is still
The Connecticut labor news., 1923-08-18

strips of heavy bacon to g crisp, though not shriveled up. Have i4 readiness well-seasoned mashed potatoes and fried oysters. When the fish is nearly done, remove it from the oven and place in the center of each half-slices of raw tomato dusted with flour, laid So that one slice ovsrlaps the other. Add one beaten egg to each quart of mashed potato and put in a pastry bag.
 Make nests of potato around edge of the plank. Place this under the gas flame in the broiling oven until the potatoes and to- matoes are we'll Drowned. Remove from the oven when done and place the strips of bacon crisscross down the center of the fish, and the fried oysters between the fish and the potatoes. Fill the nests with peas and carrots.
 Planked Shad Roe. Prepare the plank and potatoes as above. Par boil the roe. Place the roe on a heated plank and cook for about ten minutes. Place the potato in a pastry bag, remove the plank, and fill the edges with nests and ros- cites of the potato, being careful to cover the plank to the edge. Take slices of tomato and lay over the shad roe in an even row, and sprinkle them lightly with flour. A few thinly-sliced onions may also be placed on the roe with the tomatoes for those who like onions. Put this under the flame for few minutes to brown. Re- move and fill the nests with any desired hot vegetable.
The Connecticut labor news., 1923-08-18

be entirely cooked when the meat has lost it's glassy appearance. When cooked, draw out the broil- CT, salt the fish, garnish the platter, then serve.
 If the plain broiler has been used, grasp the cardboard at either end with a towel and slide the fish directly on the serving platter. Then re-salt the top of the fish, garnish with several slices of bacon, put bit of parsley on top, and serve with the following sauce:
 Braid one tablespoonful of lemon juice into one tablespoonful of butter; add one tablespoonful of chopped parsley and blend all together. Set aside in the ice box to remain cold until the fish is served. It may be rolled into balls and garnished with parsley, and be served on separate dish, one ball
The Connecticut labor news., 1923-08-18
Tasty Deep-Sea Dishes for Your 7e i. from Recipes Tested at Good zxn Housekeeping Institute 4I <

the fish and wipe with a damp cloth; remove the head and tail and split down the back and front the entire length. Remove the back bone by pressing the finger under heath.
 Remove the extra bones with the knife held between the thumb and the forefnger, or pair of tweezers, if more convenient. Place the fillets on top of each other in their original position and place on the heat-proof platter in the broiler, or mounted on the
The Connecticut labor news., 1923-08-18

then begin at the upper end and place the skin closely between the knife and the thumb, and pressing with the forefinger, tear the skin off. With a large knife, cut away the flesh from the backbone by putting the knife between the backbone and the flesh, and press ing toward the left. There will be- two large pieces of solid meat.
 To fillet blue fish, white fish, or others of similar character, it is not necessary to skin the fish, and in many instances the skin aids in holding the flesh together while cooking.
 Mackerel is more simple, having flesh of a different consistency, and the backbone may be removed by cutting around it and pulling it free from the flesh. The few re- maining bones may easily be pulled out. Of course, steaks are filleted by simply removing the center bones. They may then be tied or skewered together. Use strips of cheesecloth or string.
 Tn cooking filleted fish, dip the fillets in well-salted milk, then in seasoned bread or cracker-crumbs, place in a well-oiled baking con- tainer, and dot the top of the fish with bits of butter or oil. Bake at 425 degrees F. from twenty minutes to one hour, depending upon the thickness of the fish.
 The older methods of frying fish are undeniably good, but a very satisfactory method tried by the writer has been in the use of fair Iy deep fat. This may be used over and over again for the same purpose. Dip the fish in egg and cracker-crumbs, or one may use flour or cracker-dust, corn meal, or bread-crumbs. This method of fry ing is adapted particularly to fillets, clam fritters, soft crabs, etc, and although equally ap- plicable to other fish that may use of the small frying-pan. Tn frying in a shallow pan,~I am partial to butter, as it imparts a delicious flavor.
 To prepare fish for broiling, clean, wash and wipe it dry. The fish is split down the back, filleted and broiled whole. The head and tail may be removed first, if de- sired. Do not spread the fish out; that is, do not separate the halves. The juice is retained in the fish, and it has a much finer flavor, if it is broiled in it's original form and not turned. One of the greatest mental and actual handicaps to the housewife in broiling fish is the difficulty experienced in removing it from the broiIer to the platter intact, and the fact that parts of the fish invariably cling to the broiler, either through breakage or insufficient greasing. Also the odor either remains for some time on both broiler and dripping pan, pr requires much care to remove it, 90 the following method for broil- ing is suggested for any fish such as king mackerel:
 Broil the fish in a gas oven or similar overhead heat, using heat proof glass platter or eathenware dish which can be used as the serv- ing dish. If the regulation stove broiler and dripping pan belonging to the stove are used, have in readiness piece of cardboard cut slightly longer and wider than the fish and thoroughly oiled on both sides with an unsalted fat Wash
The Connecticut labor news., 1923-08-18


 for about four minutes. Then con- dense the steam in the cooker with cold water as directed above, open it, add the pieces of fish and cook at fifteen pounds pressure for one minute.
 Condense the steam inside the cooker, uncover it and add the hot milk, salt and other seasonings. With Corn Chowder, the corn and potatoes should be cooked togeth- CT. With Clam Chowder, the hard part of the clans and the potatoes should be cooked together. Ex- perience in making one type of chowder will give you the proper procedure in making other types of chowder.
 Is it possible to steam pudding in a pressure cooker? Yes, you can steam your plum pudding, chocolate pudding, blueberry pud- ding, or brown bread in steam pressure cooker. However, there is a right way to do it. Use your standard recipe and mold. Place the filled mold on the rack in the bottom of the cooker. Then fill the cooker up with boiling water to the center mark of the mold. Put the cover of the cooker in place without clamping it and with the pet cock open. Steam the pudding in this manner for the required length of time, replenishing with boiling water if necessary. At the end of the steaming period, remove the cover of the cooker, turn out the pudding and allow it to cool.
 Because the cooker is so closely covered even when unclamped and because the side walls are so thick, the time for steaming by this method can be cut down one-third over the ordinary method of steam ing. For example, pudding which requires three hours steam ing by the ordinary steam method, will require two hours steaming by the pressure method. Some books suggest steaming the pud- ding constantly under pressure, but we find the above method even better, if you are desirous of & perfect result.
The Connecticut labor news., 1923-08-18

TISH is an excellent Summer
 food. It may be prepared
 and served in a variety of ways, but perhaps the serving of fish in fillet is one of the most at tractive. Filleting fish means re- moving the bones. That may seem like tedious operation, but the fish dealer will gladly attend to this for you, if you wish. But it is possible to do it ones self.
 To fillet a fiat fish, cut the skin around the edges of both sides;
The Connecticut labor news., 1923-08-18

|haAi the fish from the IW oven, remove the cover if you have
 used one, and place the fish under gas or electric broiler. Place dots of butter and , row of raw, sliced tomatoes on top of the fish.
 Let the fish finish cooking under the flame. Remove the fish to the platter by taking the two ends of the strips of muslin. Have in readiness fried eggplant and strips of fried bacon; place the pieces of eggplant around the edge of the platter and decorate with slices of lemon, parsley and strips of bacon. Serve with this, creamy mashed potataoes, hot rolls and coffee, and stalks of celery stuffed with American or Roquefort chees, which has been braided with paprika. Use fresh fruit cut up, or an ice, for a dessert, and you have a dinner worth while.
 The planked fish dinner pre- sents one of the most attractive and simply prepared meals for all. Use an open plank, which should be thoroughly heated in the oven and then we'll oiled with an un- salted fat. Of course, care should be observed that the plank is not scorched, as this might spoil the flavor of the fish. The plank Is then used as both baking and serv- ing dish; and when placed in a nickel or silver stand, and garn- shed with nests of mashed potatoes filled with carrots and peas, it proves to be as delicious as it is appetizing in appearance.
 Here is recipe for planked Bonito: Clean, wash and wipe the fish dry. Rub it we'll with salt. hen split the fish and bone it as directed above. Place the flesh tide up on the hot plank. Bake n 425 degree F. oven for forty minutes. In the meantime, fry
The Connecticut labor news., 1923-08-18
Household
 Page
Good Housekeeping Institute Recipes

HE Household Page b pre-
 pGred by the Cookery Dc partment of the internationally recognised Good HoHsekeepsn1 Institute of Good HoHsekeepsH0 Augustine, phich fs a fally equipped and most modern l0- bordtory, s1here all sorts oJ household deptces are tried Gsd examined. and aohere recipes are tested and standdrdized by q corps of domestic science e1- perts. Recipes published by the Institute sctH dl.odys "soork q directions are cdrefHlly 5oII0s0ed.
The Connecticut labor news., 1923-08-18

cardboard in the broiler. Put a little bit of hot water in the drip ping pan and place the fish two and
 one-half inches below the heat.
The Connecticut labor news., 1923-08-18

This is undoubtedly the Best Household Page published in the United States. Tell your friends about it.
The Connecticut labor news., 1923-08-18

butter, or other fat, distributed over the top of the fish, or about twice with a tablespoonful of hot water. Allow about ten minutes to the pound to broil. The fish will