davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1924-05-23

the senior department of the SuKday school of the First Methodist church, of Ensley, entertained the. pupils in the basement of the church recently. Miss Clara Ward gave several piano selections and Miss I.onella Howell gave several readings. A number of games were played and were in charge of Rev. o. K. Lamb and Mfr Boiling Mrs. William Mansfield dispensed punch through the evening" A delieht- ful ice course was served to about 45 or 50 guests.
 Will Entertain-Aiiss Clara BrAwn will entertain a number of the girls of the graduating class of the Ensley High school, with a Lyric party, Saturday afternoon. After the matinee, refresh ments will be served at Marie Louise.
 New Club Made--A new club has been formed and will be known as the "Ramblers," This club is composed of number of the younger set and met at the home of Miss Myrtle Whit son recently to complete the plans. The following officers were elected. Miss Evelyn Gale, president; Miss Lottie Williams, vice president; Miss Myrtle treasurer; Miss Gladys Wilson. re-
 
 were Misses Clara Reeves, Evelyn Sim mons, Myrtle Whitson, Gladys Wilson. Evelyn Cale,s Pat Thornton, Dorothy Smith, Violet Campbell, Edith Farr, and Lottie Williams. Plans were made for a dance to be held in the near future and the next meeting will be held at the home of Miss Gladys Will son.
 Music. Recital Mrs. ". NJ. Harde- man will present her music pupils in a piano recital Saturday afternoon, May 24, at 8 80 o'clock at the Fairview Masonic Temple. The program will be rendered by the following puipls Rus sell Sheltn, Frances Coycie, James Powell, Virginia Stapp, Richard Jones, Cornelia Merrill, Lucille Wray; Doris Walsh, Ruth Knight, Mildred Ober- mark, Gertrude Moehes, Mary Meehl, pupil of Miss Mallam; Pauline Adair, Evelyn Bass, Gladys Yeager, Gladys Dill, Pearl Owen and Eva Mae Price. The public is invited and there will be no admission.
 Personals-Mrs. Charlie Moore is in New York.
 Dr. and Mrs. Alexandria Hood will
The Birmingham age-herald., 1924-05-23

FlowerdoTl,y an, .operetta which was presented Thursday night to a capacity house in Pratt City, will be given again Friday night, The play is being given by the pupils of the Pratt City schoool, with Miss Martha Seay as queen. The audience Thursday night oppressed its approval of the program by liberal 'ap- plause and the expectation are that the Pratt CityShall will not be able to accommodate all wishing to see the play Friday. The special songs and drills of the boys and girls was very pleasing and ibefaily applauded. Prof. E. 0. Sanders, principal of the school who has been in. i'll health for three weeks, is directing the play, assisted by members of the faculty including Nliss Bessie Lamberth, Miss Lillian Mills, Miss Ada Gaddey, Martha Weatherall, Corinne Clements and Ethel Roberts.
 Annual Celebration The annual celebration at Pratt City for the fra ternal cemetery will be held August 14, according to decision reached We'd nesday night by the committee ap- pointed to arrange the date. Cecil Granger was made general chairman and will appoint his assistants during the next few days. The celebration is one that is looked forward to by all the residents of Pratt City and by others as well. Tie parade, which fea- Ttures the holiday, has always been q notable feature, which will be the same case this year.
The Birmingham age-herald., 1924-05-23

leave next week for New York, and will sail June 3, for tour of the British Isles and Europe, returning to Ensley about September 1.
 Mir. J. A. Myrick of Walker Springs is the guest of his daughter, Mrs. S. H. Mann.
 Mrs. Fannie Childs will spend the month of June in New York as the guest of her son, Walter K. Childs.
 Mrs. Horace Hitchcock is visiting relatives in Anniston.
 Mrs. Ross Lint continues i'll at her home on Thomas avenue.
 Mrs, Beaulah Flowers of Memphis is visiting her mother, Mrs. w. D. Young.
The Birmingham age-herald., 1924-05-23
SHOP ElNPLOYES ON
 A FIVE DAY WEEK
Principal Railroads Expected To
 Follow B. & 0. Lead

NEW YORK, May 22. Principal railroad companies throughout the coun- try are considering reducing the work ing week of their shop forces to five days rather, than reducing the number of employees, says the New York Times. This red',ction will be accompanied by corr-r ,onding cut in wages. The whge. +s--ers have adopted shorter week ,Ti .he Baltimore & Ohio today put trt 21,000 men in it's Mont Clair shops on 'ive-day basis, the newspaper says.
 CHICAGO. May 22.-western rail. roads, l'xe some eastern lines, are in some cpses shortening hours and in others laying off men as result of decreased volume of traffic and other causes. One official declining to al low his name to be used, estimated tha. as high as. 30.000 shop employees have been affected by the retrenchment moves of the principal railroads of the coun. try.
 The Chicago. Milwaukee & St. Paul system has reduced it's shop forces in preference to shortening the. hours.
The Birmingham age-herald., 1924-05-23
ENSLEY SOCIETY

Mrs. Pitts Entertains Mrs. U. s. Pitts entertained the Susannah Wesley circle at her home recently with Mrs. 0. K. Lamb as associate hostess. Mrs. J. l.. Brittan led the devotional During the business session it was decided to have the annual picnic of the circle for the ministers and their wives. The picnic will be held in Fairfield park, June 17. Mrs. J. l.. Brittan captured the prize in the contest, which was pair Of hand painted candle sticks and candles. An ice course was served at the close of the social hour. The farors were tiny hand-painted Japanese fans.
 Pupils Entertained 1.-The Teachers of
The Birmingham age-herald., 1924-05-23
STEAMER IS AGROUND

Pacific Liner In Distress In Fraser
 River
 VICTORIA, B. C., Msy 22.-The Admiral Peary of the Pacific Steam ship line grounded today in Canoe Pass in the Fraser river, the Pacific Salvage company was advised here. The Salvage steamer Nitinet started for the scene.
The Birmingham age-herald., 1924-05-23
Coal Iron Ore
 and Lime Stone

The told of the who sold his seek old diamond n the world ENSLEYhas developed her worked find she possessed the richest iron and coal depo the wd WITH NO LTT HER RESOURCES HAS COME HER GREAT FURNACES MILE MILE FACTORIES WITH DOLLARS INVESTED AND MlLIONDOLLAR PAY ROLLS.
The Birmingham age-herald., 1924-11-16
Laying The Table

The covers are laid as for dinner, except that for informal luncheon the bread and butter plate is used, while for dinner it IS not
 ' The luncheon napkin matches the place cloths runners or whatever table coverings are used and is from fourteen to seventeen inches. It is folded in triangle, the monogram or initial show ing and laid on the place plate or at the left of the silver or the opposite trian- gular ends may be folded loosely under, -point of the triangle toward the table.
 The bread and butter plate-which is also used at breakfast and supper, is at the tip of the fork prong and the water glass at the tip of the second knife blade. The knives are at the right of the plate, cutting edge toward it and the forks at the left, prongs up. The teaspoons are at the right of the knives, bowl up. The butter spreader is laid straight across the top edge of the bread and butter plate The fork for salad is laid at the left of the plate but the knife, when one is needed, is brought with the salad and laid at the right.
 Small dishes of olives, radishes, eel cry, salted nuts in small dishes and ,andles in compotes are on the table The rest of the food is served from itcben onsZd1try.
The Birmingham age-herald., 1924-11-16
In Elizabeth Ann's
 Kitcken
Puddings Hot and Cold

One doesn't mind staying a little lon ger in the kitchen to prepare some spe- cial dish these days while the weather is cool and we have had rest from the kitchen during the warm summer days. In fact, unless the heat is on in your home, you would just q little prefer to have your oven going while you are preparing your meals.
 Your children are, without doubt, just like all others.-simply starved when they come in from school. Are you really successful in keeping them from spelling their dinners by eating a lot of sweets? Fruits are so much better to stay that appetite without entirely removing the keen edge which should be held over until the dinner or supper time. However if you haven't fruit handy, a fruit juice lemonade or a slice of bread and butter, but surely no more.
 Where there is both older and young CT children at the table and when all are served the same foods, and possibly a dear grandmother or grandfather who does not eat as heartily as in the past, it is sometimes quite probelm to plan successfully a tasty meal suitable to them all.
 For such weather as we usually have in the fall and winter months, buildings, hot and cold seem not only appropriate but adaptable to all ages, especially many of the favorites. Easily digested and good for old and young, are the custards of various kinds and the fruit
The Birmingham age-herald., 1924-11-16

No matter what you think of this world, you are in it. It is the only world you have at present, and no amount of complaining or deriding will relieve you from a share of its goods, it's ills and its responsibilities. What are you doing with your small bit of it?
 We do not live in this world long before we know that we live in an or derly universe; the earth turns regu- larly on its axis; the sun rises and sets; the seasons come and go with out failure; the laws of nature are un- varying. Man learns to know them, to trust them and then to use them for his own increase of profit. But does he always remember the Master Mind back of it all?
The Birmingham age-herald., 1924-11-16
The Beautifying Gran
 berry

Beauty should be universities far as shining hair, right weight, a gay manner, magnetism-everything. Every one can have.
 It depends on what is eaten. We reflect our food. If it is lifeless, robbed of vital clements or over-concentrated, the body is enervated, the skin dark and shallow, the eyes listless, the step heavy and slow, the body too fat or too thin.
 If food is vital with the salts, the acids, the natural bulk, the living sub stances of nature, true health the basis of beauty, must result.
 Nature provides tonic foods, ready to combat the peculiar conditions of each season. Cranberries come in the early fall and last all through winter They are a natural, normal tonic for the cool months.
 They are laxative. Used every day they will go long way toward helping perfect elimination-that tired look and pimpleS will not come. They are cleansers, the brilliant cranberry acid with it's organic salts (minerals) clear ing the blood of impurities and helping digestion.
 They furnish vitamines, those strange clements, the link os life between man
The Birmingham age-herald., 1924-11-16
Secret of Good Custard

There are some people who cannot seem to bake z custard without its becoming watery-but the secret of sue cess in making a custard is correct measurements. Custard baked in a shall-a custary pie is a favorite des- sert almost everywhere. A baked cara mel or chocolate custard pudding or possibly a pineaple or date custard is popular too.
 The reason custards seem to be such stumbling block to many women may be traced either to a wrong proportion of ingredients or too high an oven tenn perature during baking.
 One egg to one cup of milk is the correct proportion if individual cus- tards are made, while six eggs to one quart of milk are necessary if you de sire to make a large custard. The other ingredients-the sweetening and flavorfng, are a matter of taste and may be used according to preference. Al though too much sugar may cause the custard to become watery. A moderate oven of 325 degrees F is best for GUS tards.
 An old fashioned rice pudding, cooked in milk, with raisins and sugar, baked slowly and stirred occasionally, is a very good pudding.
The Birmingham age-herald., 1924-11-16
Small Cakes Aud Cookies

Oatmeal Drop Cakes 2-3 cup butter.
 1 cup sugar.
 2 eggs.
 IA cup .-.ilk.
 cups rolled oats.
 cups pastry flour.
 1 teaspoon baking powder. 1 teaspoon cinnamon.
 l cup chopped seeded raisins. Cream butter, add sugar gradually. creaming mixture we'd. Add eggs well beaten, then milk and rolled oats. Sift flour, measure, add salt, baking powder, cinnamon and nutmeg and sift again Add raisins. Add the flour mixture to the first mixture and thoroughly mix. Drop by spoonful on greased baking pan and bake in a rather hot oven.
The Birmingham age-herald., 1924-11-16

wide bands of fur around the bottom. They need no other trimming. That IS quite enough, and those that are made of the colOrful breaches with this furry border are quite wonderful to behold. A blouse of this character is better look ing when it is made from material that has a good deal of body and keeps its shape in straight, hard lines. This character of stuff goes with the design of the blouse as it is meant to be.
 Chiffons And Soft Silks
 Now, for the shorter blOuseS, Chif- ions and soft silks are sometimes much better. They can be more informal and more given to fitness. They can be softer and fluffier because, in the first place, they do not take up nearly so much space on the costume and, in the second place, they do not offer such wide area over which to spread their designs. They are smaller in propor- tiOn and for that reason can be allowed more liberty.
 The blouse in the picture which is shown on the full length. standing fig ure, is a good example of this type. It happens to be of henna colored crepe de chine, worn with a dark blue skirt, but you can see for yourself that it could be alternated with blouses of al most any color as well as with those made from printed silks or chiffons,
 The other blouse that is pictured on this page shows trimming of hand em- broidery, and while it can easily be said that this sort of decoration is al- ways popular, it is also fact that thIs season more than ever has it come into it's oWn A touch of hand embroidery, even though it be but a series of line of wool drawn through the matreial at the edges of the blouse or dress, is one of the smartest of trimmings and a blouse of this sort bought now and well suited to ones usual stock of extra skirts, will be certain to have a long and useful life before it. Hand em- broidery, to be sure. is expensive, but then you can often manage to add that touch yourself and the pleasure gained from the wearing of it is sure to pay fox the trouble expended in getting it fo0ekhpr
The Birmingham age-herald., 1924-11-16
Ises For Egg Yolks

Few housewives know how useful the yolk of an egg is in cooking, especially as a thickening for soups.
 Either used alone or mixed with wa ter and rubbed on with a piece of flannel, egg yolk will remove mud, cof- fee, or chocolate stains from nearly every material and may be safely ap- piled to velvet but not to velveteen. After it has been applied, it must be washed off with little melted soap and tepid water. and the material then
  rinsed with pure water.
 The .yolk of an egg, applied as direct ed above to skirts soiled with car grease, is magical in its effects [
The Birmingham age-herald., 1924-11-16
Laxative Cranberry Drink

Combine a quart of water and quart of cranberries put through the food chopper. Add one-half cup sugar and bring to boiling point. Boil gently for ten minutes or until the berries burst. Each night fill a tumbler half full, add one tablespoon of bran and fill the glass with warm water. Let stand over night and on rising drink the mixture. The natural laxative qual- ities of the cranberries together with their acid, which acts upon the liver and the addition of the bran will soon prove its efficiency.
The Birmingham age-herald., 1924-11-16
All Measurements Are Level / Ten. .Minufa CranherrY SaIIce


 Combine two cups boiling water and two cups sugar and boil five minutes. Add one pound of cranberries and boil briskly without stirring for five min utes. The berries will be almost trans parent and the sauce clear. This may be used not only as an accompaniment to cold meats and to certain fish dishes but may be the basis for several health full simple desserts. If the bulky laxa- tive cranberry skins are not liked, first put the cranberries through the food chopper before adding them to the syrup. The sauce may be made in quantity, transferred to sterilized glass jars, and sealed
 Cranbebry Cobbler
 Put one pound of cranberry sauce in small sized buttered enamelware drip ping pan. Pour over this a batter made of creaming together two tablespoons of shortening, one-third cup of sugar and one beaten egg to which has been added one-half cup milk, one cup flour, one teaspoon baking powder and one quarter teaspoon salt. Bake in mod crate oven $50 degrees r, thirty to thir- ty-five minutes and serve with the cranberry hard sauce.
The Birmingham age-herald., 1924-11-16
Putting Down Butter

Before the grass is gone and while cream is plentiful, butter may be put down for winter use. Work the butter as for immediate use, making certain that all buttermilk is removed. Pack the butter in earthenware jars to within 5 inches of the top. Make brine from coarse salt and water strong enough that an egg will float in it. Strain through a fine cloth and pour over the butter, filling the jar. Cover the jar slightly and set in cellar. This butter will keep all winter.
The Birmingham age-herald., 1924-11-16
Steamed Chocolate Pudding

3-4 cup sugar. 1-2 teaspoon salt
 2 eggs.
 1-2 cup milk. 6 tablespoons melted butter.
 2 teaspoons baking powder.
 4 squares chocolate.
 2 cups flour.
 Melt the chocolate, add the butter, sugar, we'll beaten eggs and alternate ly add to this the milk and sifted dry ingredients. Steam one hour in a we'll greased mold. Serve with cream sauce.
The Birmingham age-herald., 1924-11-16
Wonnans calm nGy:'e ez:m 1su Me 1ns A Shonn,ino

and nature without which beauty can not be attained.
 Eat them raw-put through the food chopper, with a little sugar, or use them raw in combination with other foods. Introduce them as cranberry sauce with the meat-in desserts-any way you like.
 Try the laxative cranberry drink ev- cry night. Eat them faithfully.
 Try them for a month. Will it really help you, you ask? You will see your answer in the mirror.
The Birmingham age-herald., 1924-11-16
To Sweeten Rancid Butter

Soak the butter in water to which a small handful of baking soda has been added. After soaking some milk been added. After soaking some little time, drain off the water and wash the butter with sweet milk Work the milk out thoroughly and the flavor of the butter will be fresh.
The Birmingham age-herald., 1924-11-16
To Stone Raisins

Put them in dish and pour boiling water over them; cover and let them remain in it ten minutes. It will soften them so that by rubbing each raisin between thumb and finger, the seeds will come out clean. They are then ready for cutting or chopping if re- nuired.
The Birmingham age-herald., 1924-11-16
Old Fashioned Rice Pudding

l tablespoon uncooked rice.
 1 quart milk.
 Is teaspoon cinnamon.
 1 teaspoon salt
 1-3 cup sugar.
 Wash the rice and add the milk, su- gar, flavoring and salt.
 Pour the mixture into a good sized baking dish, and cook in the oven slowly for about 1-2 hours, stirring occasion- ally. If allowed to cook slowly, the milk thickens to a creamy consistency and the rice swells to several times it's original size. If double the quantity of rice is used, the mixture does not require such long cooking, as the rice in swelling thickens the liquid more rapidly, but the product is not so creamy. Often a half-cup of raisins is added to the pudding and allowed to cook down with the milk.
The Birmingham age-herald., 1924-11-16
Cranberry Tapioca

Heat three cups cranberry sauce, add one-half cup sugar, one-third cup quick cooking tapioca and few grains salt, cook until the tapioca is clear, add one quarter teaspoon cinnamon, chill and serve with cream.
 How To Use Ground Raw Cranberries
 JelIied Salad
 Prepare one pint of sweet lemon gel atine mixture, stir in one and half cups of ground raw cranberries, sweet ened and one-half cup of celery. Pour into an enameled pan and when stiff cut in cubes. Serve on lettuce with cream, mayonnaise or cream cheese salad dressing. r
The Birmingham age-herald., 1924-11-16
Date RadS

DdIb DdUS
 5 eggs, separated.
 1 cup fine granulated sugar.
 cup pastry flour.
 teaspoon baking powder.
 1 pound dates.
 1 1-2 cups English walnuts.
 Beat egg-yolks until light and add sugar. Sift flour once, measure, add baking powder and sift again. Add dates and nuts, finely chopped, to the flour, rubbing we'll through the flour so as to separate them. Add to the egg and sugar mixture. Fold in the stiffly beaten egg-whites. Pour to one inch thickness in shallow baking pans and bake in a slow oven until tooth pick inserted will come out clean. When cool cut in bars, i to 8 inches and sift confectioner's sugar over them.
The Birmingham age-herald., 1924-11-16
Mammy's Sweet Potato Pudding

Crate three medium-sized sweet pota- toes. Beat together one cup sugar, three eggs. a tablespoon butter. tea spoon vanilla and pint of milk. Add to the grated potato. Pour in a but tered pan. Drop bits of butter on top and halves of marshmallows if desired
 Bake for one hour in moderate oven.
The Birmingham age-herald., 1924-11-16
Kitchen Discoveries
For Cake Filling

When you have no cream and desire a filling to take it's place, whip the sugar. Itis a most delicious substitute.
The Birmingham age-herald., 1924-11-16
QUESTIONS AND ANSWERS
 Cufting the Hair

W. K. NJ. writes: s"Will any detri- mental effects follow if a child's hair is cut before it is three vars of age? 1 have read this sttement in a pamphlet issued by a maiufacturer of toilet ar ticles."
 Answer: Cutting a child's hair, re- gardless of the age at which it is done, probably has no influence on its growth. There is no reason why children's hair should not be cut for comfort and if the matter of cleanliness is involved, there is good reason for keeping the child's hair fairly short.
 Some persons at one time believed that the hair is nourished by oil which { passes from the root to the tip of the
 lair, and that if the hair is cut at an
 arly age, the nourishment courses from
 he ends and causes early badness. Mi
 roscopic study of the hair has shown
 hat this is fallacy.
 Increasing Height J. A. B. asks: What measures will
 ncourage in q 16 year old boy who aweighs about 135 pounds and is 3 feet and ' inches tall? He wishes to become as tall as possible before his period of growth stops, and would like information as to what gen ! Seral diet, etc, as well as exercise will ! aid in this result"
 Answer: No special method will in crease the height of boy, During the mobilization of the American army, it was noted that many of the recruits gained strength, weight and height un- der the army routine. This was due |unquestionably to the regular living, the food designed to meet normal re- Rquirements, and especially to the reg sular and constant exercise. The grow I ing boy should be given every oppor- tunity to develop his body.
 His food should be well balanced and should contain proper proportions |of vegetables, fruits, meats, cereals and milk. Attention should be given to his bowels.
The Birmingham age-herald., 1924-11-16
Fruit Guns

To three cups of any fruit mixture sweetened with syrup, add three-quar- ters of cup of ground sweetened cran- berries. Let chill few hours before using. A suitable combination would be one cup each, bits of orange, pine apple and apple, one cup of cranberries and few halves and seeded grapes and sugar syrup to blend.
The Birmingham age-herald., 1924-11-16
To Brown WaffIes

Add a teaspoon of sugar to your bat ter for waffles or pancakes and they will brown much quicker
The Birmingham age-herald., 1924-11-16
Gerber, the Furrier

To Complete your Holiday Gifts you may need hemstitching, or picoting. There is a first-class shop located at 119h N. 18th St., operated by Mrs. J. r. Thomas and Mrs. Carrie Hal lum. They are equipped to give you quick service in hemstitching, picoting, button making and pleating at popu