davidaulloa/AmericanStories huggingface dataset:
The Connecticut labor news., 1923-08-11
Three Hot Weather Favorites
institute Way to Make the Summer Meal AppetIzing.

ishing the water when necessary. Remove the fowl from the broth, and when cool, free it from the small bones and skin. Place the skin and bone back in the broth and boil for one-half hour. Chop the chicken meat fine, and mix with one cupful of stoned, chopped green olives, one-half cupful of chopped walnut meats, and three canned pimentoes, shopped fine.
 Season with one-quarter tea spoonful of pepper, and salt to taste-about one teaspoonful. Soak one tablespoonful of gelatin in four tablespoonfuls of cold water for five minutes; then add to it two cupfuls of the hot broth which has been strained and skinned free of fat. When the gelatin has dissolved, combine it with the other ingredients and place in a cold, wet mold to stiffen. Serve in slices.
 Baked Fish a la Creole.
 Select a fish suitable for bak- ing, weighing four pounds. Re- move the head and tail and clean thoroughly. Place the fish in baking dish and partially cover with boiling water. Cook until the 1, fish is almost tender; then remove from the pan and drain off all the water. Prepare sauce by melt ing two tablespoonfuls of fat in a kettle, then add two medium-sized
The Connecticut labor news., 1923-08-11
Home Safety for Vacation
Important Things 10 Consider Before Closing Your House
 for the Vacation Season.

A T this season of the year when "A everyone who can leave town hies with her family to mountain or shore, there are certain atten- tions dae the house that will be closed.
 A so. Hce of danger to unoc- cupied houses is fire from highly combustible material left exposed. Oil treated cloths and other cloths used for cleaning should be dis posed of. Rats and mice have been known to gnaw on matches when there was nothing more at- tFactiye available and thus have started curious so-called "spontan- eous combustion" fires. As safe suard. put the matches in tin Box and label it. An empty crack er box will do nicely for this.
 Plan your menus ahead with s,le ;dea of using up all the periShahle food. Staple foods such as salt, sugar and -four will keep, provided YOU have the right kind of contain CTS for them. They must be kept dry. Metal containers are best be- cause they are both moisture proof and vermin proof.
 Go through the kitchen cabinet and storage cabinet and dispose of every bit of food which you cannot properly store. Take everything out of the refrigerator and wash thoroughly. The kitchen range should be treated generously with Ntove oil to prevent its rusting-
The Connecticut labor news., 1923-08-11

onions finely chopped, and saute to delicate brown. Push the onions to one side and add two tablespoonfuls of flour to the fat, and when we'll blended, mix with the onions. Add one tablespoonful of cold water, three teaspoonfuls of salt, one-fourth teaspoonful of pepper, and dash of paprika.
 When mixed, add three cupfuls of canned tomatoes and cook until slightly thickened. Place the fish in an uncovered baking-dish, pour the sauce over it, and bake for twenty-five minutes at 400 degrees F. Boiled rice may be served with the fish.
 Tomato Aspic.
 Combine three cupfuls of canned tomato, six sticks of celery cut in inch pieces, two onions cut fine, one teaspoonful of sugar, three teaspoonfuls of salt, one-fourth teaspoonful of pepper, and one clove. Boil for one-half hour or until the celery is tender; then strain the mixture Soak two tablespoonfuls of gelatin in one half cupful of cold water for five minutes. Then pour over it the hot, strained tomato mixture and add the juice of one lemon. Pour into a cold, wet mold and chill until set. Serve on lettuce with chopped celery and mayonnaise.
The Connecticut labor news., 1923-08-11

to become very cold. Serve the little mousses in the ramakins, placing each on an individual plate covered with dolly and garnish- ing with a rosette of whipped cream, in the very center of which you have sprinkled mere sus- picion of finely-chopped parsley and pimento. If whipped cream is out of the question, the mousses may be made very satisfactory by reserving the white of egg used in the sauce, whipping it stiffly, and adding it to the cooling mixture in place of the cream. When this plan is followed, the mousses may Le garnished with bits of beet, capers, or chopped parsley and pimento.
 Vegetables, Swedish Style.
 Six tomatoes of medium size are required for it, and these are scalded, skinned, and then chilled. Three cold, boiled potatoes, two small cooked beets, one cupful of cooked peas or lima beans, and a head of lettuce or endive are the other vegetables used in it's mak- ing. Two hard-cooked eggs are also essential. Wash the lettuce and slice the potatoes and beets. Cut the eggs in halves crosswise and press the yolks through a coarse sieve; slice the whites in delicate rings.
 Arrange the lettuce or endive on platter; place the tomatoes, sliced, in the center and cover with a layer of boiled salad dress ing. Over the tomatoes, but not concealing them entirely, place a layer of sliced potatoes, each dipped in the dressing. The beet or peas mixed with a little of the the sifted egg-yolk, and garnish the
The Connecticut labor news., 1923-08-11
The Institute Endorses # as a Handy Accessory

THE carpet sweeper, con-
 trary to the point of view of
 many people, should not be considered a thing of the past and relegated to the attic. The Ihsti- tute believes that it is a helpful accessory and should hold defin- -.ite place on the list of household cleaning equipment The carpet sweeper is primarily a surface cleaner. It cannot be expected to take up imbedded dirt or clean in the manner that a suction cleaner would, for it's cleaning efficiency depends entirely upon the revol- wing brush, which is attached by gears or by a belt to the wheels. Its function is only to pick up threads, hair, surface lint and dust, and the lighter surface dirt with out raising dust.
 The happy combination, there fore, is a carpet sweeper and a suction cleaner-the suction clean CT for the heavier routine cleaning, perhaps weekly or semi-weekiy, and the carpet sweeper for daily use. In the dining-room the car pet sweeper should be used for picking up the crumbs after each meal. This is particularly essen tial in homes where there are chil- dren, for it is here that there is apt to be quantity of crumbs, which will disfigure carpet or rug very quickly. In the sewing-room the carpet sweeper can do much toward producing an orderly ap- pearance by picking up the threads and small scraps.
 The convenience and time-sav- ing aspect of the carpet sweeper is worthy of note For a bit of light cleaning, it requires but few seconds to take out and put the sweeper away. It is particularly convenient to have a sweeper on each floor. As the initial cost is comparatively low, we feel that the saving of steps would more than repay the additional expense.
 Still another reason for using carpet sweeper is because of it's noiseless quality. There are oc- casions when the nerves of the family must be considered, perhaps
The Connecticut labor news., 1923-08-11
How Do You Use Your Carpet Sweeper

ping dust. The brush, too, must be cleaned frequently, for if it be- comes matted, it will not possibly be able to do its work. Further more, it is poor treatment for the brush itself, and the bristles are apt to be pressed on a slant in stead of standing out straight. To clean the brush, first cut the threads and hair that have become tightly wound around it, using pair of scissors and cutting be- tween the tufts of bristles, and then comb the bristles. There are small devices shaped like claw, designed particularly for the pur- pose of cleaning bristle brushes, which would. be very useful for cleaning the sweeper brush.
 After a reasonable period of ser vice, it must be expected that the bristles will wear down. This does not mean that the sweeper can no longer be of service, however, for the brush can be replaced, and you will have practically lew sweeper.
 Occasionally, the brush should be removed, if possible, and the dust and fine dirt which haze be- come packed in the ends of the brush around the bearings should be cleaned out. Then 8 few drops of lubricating oil should be applied There is but small amount of fabrication required on an appll- ance of this nature, but 1t should not be overlooked entirely if one wants the greatest return from her machine.
 The wheels and bearings are about the only parts which need this sort of attention, and if the sweeper is in constant use, once month is probably often enough to apply oil. But, as with other mechanical appliances, it is our ad- vice to follow the manufacturers instructions as to the parts which require oiling, the kind of oil to use, and the frequency of oiling.
 1t is most desirable to store the sweeper in a broom cabinet with the other cleaning equipment. A hook-eye or cord can be attached to the end of the handle so that the sweeper may be hung, just as we recommend caring for brooms and mops, thus preventing the bristles resting directly on the floor.
 In using the sweeper, a smooth, even stroke is better than jerky one. On rug having long pile no effort is required, except that necessary to push and direct the sweeper, but on a comparatively thin rug slight pressure should be used, especially if the bristles in the brush are slightly worn.
The Connecticut labor news., 1923-08-11

tables in superheated sauces should be avoided.
 Vegetables may be served cold and still be appetizing. They should be prepared early in the day in order that they may become as perfect as possible.
 Asparagus Timbales.
 Tn making these, one may select a bunch of asparagus which, while perfectly fresh and crisp, would not appear to advantage if cooked in the usual manner. Its stalks are too spindling and delicate, but made into individual timbales-or in large timbale if preferred and served icy cold.
 : Tn addition to the vegetable itself, have ready one cupful of mediunf-thick white sauce, one-half cupful of cream, one tablespoon fuf of gelatin, with salt, pepper and paprika, and a tiny dash of mace or nutmeg. Cut the points from the asparagus and cook them in boiling, salted water in an un- covered kettle until tender, but not broken; then drain them and set aside to cool. Cut the rest of the asparagus in small pieces and cook it until it is soft enough to be pressed through a sieve. Let the water practically -evaporate in the cooking, adding to the puree what ever may be left. Soak the gelatin in two tablespoonfuls of cold water for five minutes and add it to the asparagus puree with the hot white sauce.
 Stir till partially cool and add
The Connecticut labor news., 1923-08-11
Trips to the Butcher
How to Buy Lamb and Mutton Chops and Small Cuts.

'tOH (5OpS anu ou1dA N0tS. cut across the ribs and -ound shoulder bone, and then two or three more across the shoulder blade and parallel with and in cluding the ribs. Many consider the shoulder chop of excellent value. It depends, however, upon the animal and the price. If full meated and if the neighborhood demand allows of reasonable price, the shoulder chop is excel- lent for either broiling or casserole use. Of the two, the round bone shoulder chop has possibly more tender muscle than the blade shoulder chop.
 The breast and flank of mutton are used for stew, and the breast of lamb for stewing and for brais- ing. The necks are used for stews and broths. They are excellent in flavor, lean, but very juicy, and make a good selection for casserole use.
 bv Stsr connanv Great Britain R
The Connecticut labor news., 1923-08-11
Household
 Page
Good Housekeeping Institute Recipes
THE HOUSEHOLD PAGE ts

THE HOUSEHOLD PAGE ts
 4 prepared by fhe Cookery Department of the international recognised Good Housekeeping Institute ot Good Housekeeping Maoasine, q fully equipped and most modern laboratory, s0here au sorts of household deDaces are tried and examined, and Uhere recipes are tested aud stGnddrd- ized by q corps of domestic sc5- ence erperts. Recipes published bu tue Institute t0iII dltedys "aoorE" j directions are care fully folIoaoed.
The Connecticut labor news., 1923-08-11

one-half teaspoonful of salt, one
 eighth teaspoonful of pepper, one fourth teaspoonful of papriBa,- dash of mace, and the cream. Wet the timbale molds and pour the asparagus mixture into them, chill for several hours, then turn out on cold plates and garnish with the asparagus points, which may be dipped very lightly in French dressing. If large mold is used, the quantity of gelatin should be
 doubled, and this may be neces-
The Connecticut labor news., 1923-08-11

until the top has set. Loosen the edges with knife or spatula, fold over, turn out on a hot platter and serve at once. Enough to serve four.
 Bacon with Fried Apples. ounces bacon cut in strip. 4 large baking apples I teaspoonful sugar 1s teaspoonful pepper # cupful cornmea
 Saute bacon until crisp, remove to hot platter. Slice apples, dust in cornmeal and ssute in bacon fat. Arrange on pletter surround ed with bacon, slrin lie with sugar and serve immediately.
The Connecticut labor news., 1923-08-11

sary also on a very hot day, for gelatin products are temperamental things, and intense heat is apt to melt them quickly.
 Tomato Baskets.
 Select the tomatoes carefully so that they will be as nearly the same size and shape as possible. Scald and chill them, then slip off the skins and scoop the centers out deeply, leaving scarlet cups to be filled later. Set the tomato cups
The Connecticut labor news., 1923-08-11
Recipes
Rice Onelet.

Rice Omelet. eggs
 1 teaspoonful salt 1s teaspoonful pepper A teaspoonful paprika E cupful cooked rice tablespoonfuls chili sauce 2 tablespoonfuls bacon fat
 Beat the yolks of the eggs until lemon colored; add the seasoning, rice and chili sauce. Mix well and fold in the stifly-beaten egg-whites and turn into a frying or omelet pan in which the bacon fat has been melted. Cook slowly until delicately Drowned on the bottom, tren set in a 300-degree F. oven
The Connecticut labor news., 1923-08-11

VYY HEN the bone below the w eye of a rib chop is
 freed of it's little meat, the. chop is said to be French" This is often done with lamb, but only occasionally with mutton. In selecting lamb chops, the Frenched rib chops are usually considered the greater delicacy and are the more costly. Loin chops are the better purchase if cost and nourish- ment are considerations, as there is less waste of bone and they are tender and of good flavor.
 The short forequarter of mutton and lamb is used as roast and for stewing, if cut in pieces. The shoulder may be Hraised'' when all the meat beneath it and on the ribs is included in the shoulder This makes a roast. Or three round bone shoulder chops may be
 Couvrirhf 1t
The Connecticut labor news., 1923-08-11
Pressed Chicken.

ffG8SGQ OnICkGns
 @OVER a four-pound fowl with
 cold water, to which one and
 one-half teaspoonfuls of salt have been added. Boil until the meat falls from the bone, replen-
The Connecticut labor news., 1923-08-11

in the care and use of a carpet sweeper which must be carefully followed to insure the best results from it. First of all, the dust pans they are permitted to become full, you will find the sweeper. drop
The Connecticut labor news., 1923-08-11
For Autumn Breakfasts

Menus
 Oranges C,n1eIet --
 
 
 Coffee Coffee | Stewed | Cereal Re1dy-to-eat Cereal Cream Mashed Potato Omelet Eggs Coffee a Graham Gems Coffee Ready-to-eat Cereal Cream Farna with Cream Bacon with | Fried Eggs Bacon (See recfpeI | Hot Apple Sauce Corn MuHins | MuHins Coffee
The Connecticut labor news., 1923-08-11

fold in one-half cupful of cream whipped until stiff, and one table spoonful of chopped pimento. Small, fluted molds of the rather high timbale style .are appropriate for this dish, and tiny, crimson radishes cut in flower form will prove attractive as garnishes.
 Individual Mousses of Peas.
 This recipe also requires pint of shelled peas cooked in boiling water, with the addition of one teaspoonful of sugar, one-half tea spoonful of salt, and slice of onion, but they must be cooked until so tender that they may be pressed through a coarse sieve. Then one cupful of medium-thi white sauce with one we'll beaten egg is stirred into the pea pulp, to- gether with one tablespoonful of gelatin soaked in two tablespoon fuls of cold water. Season the mixture we'll with one-half tea spoonful of salt, one-eighth tea spoonful of white pepper, and one fourth teaspoonful of paprika.
 When it has cooled, fold in one cupful of cream whipped and pour into little ramekins and set away
The Connecticut labor news., 1923-08-11

the baby is asleep, or perhaps some one is i'll. At such time the noise less feature of carpet sweeper is : an advantage.
 You see,. then, that the carpet sweeper is in a class by itself.
 There are few definite points
The Connecticut labor news., 1923-08-11

dividual plates and borde1 each with thinly selected cucumber dipped in French dressing, or watercress.
 Peas in Cream.
 For this recipe, the peas are cooked as before, drained. and added to cupful of seasoned white sauce mixed while hot with one tablespoonful of gela- tin soaked in two tablespoon fuls of cold water, and a dash of nutmeg. When the mixture of peas and white sauce is cool, but before it begins to stiffen,
The Connecticut labor news., 1923-08-11
Cold VeQetab|es as a Summer Diet

WY THO wants a hot dinner " when the mercury is
 soaring heavenward No one who values comfort. The sight of hot, steaming dishes will cause what little appetite one may have to vanish and meals of ceol, tempt ing vegetables are ideal for hot days.
 A chop, if it is not too large, and Is daintily cooked. may be served in hot weather, or a piece of chicken; but hot, steaming vege-
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-08-02
U4ICA0o BOARD or TRADE
MAY CLOSE 3 MONTHS

CHICAGO, Aug. with the
Government restrictions now in.
force and additional regulations
suggested by the Federal Trade
Commission, Board OF Trade officials
are considering giving the farmer
and the country an object lesson
by closing the Board OF Trade for
three months. Former President
Joseph p. Griffin is behind the
move.
1T is only fair for me to say in
suggesting this plan." Mr.. Griffin
remarked, that such an object
lesson. in my opinion. would be
disastrous, and farm products, with
exchange operations suspended,
would find market only by making
a door-to-docr canvass, like q ped
der.
/ The plan should receive the an.
prevail of Senators Capper, Brook
hart and Magnus Johnson, and other
political leaders who are attempting
to capitalize discomfort and urlhan-
plness among farmers. / shall do
my utmost to bring about the 7op-
Grafton of the plan IL the Federal
Trade Commission and the Depart
ment of Agriculture win sane
ton It.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-08-02
.AlGH PRESSURE
WATERF|GHT
ENDORSED
Business Men to Ask Commits
sioners to Remedy Down.
town Condition.

Installation Of a high pressure
water system for downtown Wash
ington Is urged upon the District
Commissioners in a resolution for
warded to them today by the Wash
ington Chamber Of Commerce, fol.
lowing the first meeting Of the
organizations new committee on
water pressure last night at the
Homer Building.
The committee, headed by Robert
N. Harper, drew up a set Of recon-
mendations for presentation to the
board of directors, in which It Is
pointed out that with installation of
the system downtown, fire appa-
ratus would be relieved for duty
in the residential sections, obviating
the purchase Of new equipment and
permitting the retirement Of worn
out apparatus.
It was pointed out that under the
present system no water can be
forced above the fifth floor Of down
town office buildings unless pumps
are installed, at the expense Of the
owners.
Appointment Of a committee Of
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-08-02
PARK
SOON To BE
OPENED
Ceremonies to Commemorate
Breaking of Ground Today.
Elaborate Program.

Elaborate ceremonies to COM
memorate the breaking Of ground
for the new Anacostia park win be
held during the afternoon and eve-
ming today, beginning at o'clock.
The ceremonies mark the first
step toward the creation Of what
will eventually be one OF the
largest waterside parks in America
The park will extend from Gfesboro
Point north along the Anacostia
river to the District line, q distance
Of more than six miles.
Ground will be broken at 3
o'clock by Acting Secretary Of War
Dwight f. Davis, and there will be
addresses by Maj. Gen. Lansing II.
Beach, chief OF engineers: Commits
sioner Cuno H. Rudolph. and Major
=. A. O'Connor, District engineer In
charge of the reclamation work.
Prominent Speakers.
George C. Havenner' will give a
historical outline Of the park. He
has worked twenty years on the
project and is now president Of the
Anacostia Citizens Association. The
aSSG1nOlAK0 Will D6Ce4kSA " OAOSA
the parkway between the southern
end of Anacostia and Pennsylvania
avenue bridges by Col. G. o. Sher-
rill, officer in charge Of public
buildings and grounds, who will
preside. The invocation will be de.
livered by the Rev. e. e. Richard
son, pastor. Of Congress Heights
Church, and the benediction by the
Rev. Joseph v. Buckley. assistant
pastor of st. Teresa's Church, Ana
costa. Music will be provided by
the Army Music School Band, w. J..
Stannard directing.
An Athletic Program.
An athletic program will be held
In the parkway at O'clock con-
GLIDING with a track competition
at 400.
There will be q motor boat parade
at $50, a canoe parade at s; boat
races at $50, baby parade at z,
beginning on Minnesota avenue and
proceeding down Goodhope road:
and an automobile parade at 8
o'clock over q six-mile route through
Anacostia, Congress Heights and
Randle Highlands. The program
will close at 8 o'clock with the
awarding Of prizes for the parades
and competitive events OF. the
afternoon and evening. And avia-
ton exhibition will be given during
the afternoon by army flyers from
Boiling Field.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-08-02
NO CHANCE TO TAP PIPES
AS 10000 BOTTLES EMPTY

NEW YORK, Aug. 2.-Destruction
of 10000 bottles Of seized liquor has
begun in the army base warehouse
in Brooklyn. The value of the bev.
erages is estimated at more than
$50 ,000.. The lot includes old cham
pagnes.
The operation, expected to last two
days, is being witnessed by COM
mittee of one representative each
from the collectors, comptroller s
and appraisers offices, as well as
the prohibition department.
The intoxicants will be poured
down a sink in which water is run
ming, to prevent their being of use
should the pipes be tapped.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-08-02
BOOTLECCERS DECIDE
TO BECOME HONEST

RUSSELLVILLE, Ark, Aug. 2.
From far back on the Ozark hills
of Pope county, a heavy motor
truck bearing thirteen men, who
said they were moonshiners, and
their whiskeymaking outfits and fly.
ing the American flag chugged into
Russellville late yesterday and sur.
rendered to attaches Of the sheriff's
office. They announced they had de-
cided to abandon their profession
and pay the penalty of the law.
Witnesses were Immediately taken
before the grand jury and the men
were indicted. Pleas of guilty were
accepted.
Suspended sentences of one year
were imposed in each case, Deepen
dent upon good behavior.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-08-02
SWEARING BROADCASTER
SOUGHT BY RADIO FANS

DIES MONIES. Iowa, Aug. O.
Radio fans of this city are having
their sport seriously interfered with
nv a powerful sending station esti.
mated to be 800 miles distant that
has a loud-mouthed sender who fire.
ouently sends out blue streaks"
of curses that would do credit to a.
sailors parrot.
Few wireless stations In the coun
try have radio direction finders, and
the direction from which the radio
disturbances emanate cannot be de.
termined here. County Attorney
Vernon Seeburger, when asked for
an opinion as to the prosecution
~ the offender, declared the first
thing to do would be to discover his
identity, but would not hazard an
opinion on what grounds the dis.
turber could be prosecuted.