davidaulloa/AmericanStories huggingface dataset:
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1924-02-09
PLAN TO SAVE
SCENIC BEAUTY
Huue Meet Planned Here on
March IL; Want Tourists

An phases OF the subject Of safe
euardnr washpston's scenic re-
sources win be discussed at state
g,pf,rnce ON scenic resource and
state park development TO be held
n, tho University az Washington
an tho afternoon ~ March ~ ana
~, morning OF March 10, accord
,ne 10 Herbert Evlsou, secretary az
the washington Natural Parks as
se.lation. who has beer making
prc,mlnary arrangements for tho
meetine. sponsoring Il VIII be tho
stato Parks committee. the Wash
,nston Natural Parks association.
me Automobile Club % Washington,
lthe washington state Sporumens
association. rho Washington state
o. Commsrec. tho Wash
tnr,on state Press association, The
seattle chamber u Commerce. and
proi,aby the Washington State Fed,
Grafton Of WomenH ClubS.
The first conference OF this sort
was held Ia Seattle in August. 1921.
since that time public interest tn
the preservation u scenery has
multiplied many Iuld. while nearly
5000 acres has been added 90 Wash
ipstonS state park system. which
now contains more than 5000 acres.
Tue committee on arrangements,
composed % representatives o. tho
sponsoring organizations. win meet
Monday afternoon and invitations
20 be represented az tho conference
VII be sent 90 an civic and corn,
merclai organizations 81 the state.
The program Of the conference viii
probably be completed by March /.
In addition % addresses on such
subjects as Enhancing State Park
Acquisitions" THE Dollars and
Gents Side Of scenery saving, "
Protection Of Virgin Timber High.
way Border. "Rhod0dcndron Pro.
lection billboard Zonlng." and
fun discussion Of them. n photo.
graphic exhibit, which win Hits,
trate tho many phases OF the work
og saving scenery Is now being pre-.
pared and win be on display az
The conference. This wlll later 30
loaned for exhibition In various
/. communities thruout the state,
A feature of the conference VII
Be the award Of prizes for winners
in the state park Sign competition.
now being conducted By the state
parks committee. Prizes Of tz5.
SIS and SO. are TO be awarded
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1924-02-09
NEW HIGHWAY
TO COLUMBIA

The grading on tho new road from
Couies TO Columbia river up Grand
Canyon has been practically compiet.
ed. Tho Hurtaclng win DO on the
road early this spring 80 that the en-.
tiro distance of 80 miles will BE- 10
excellent condition b. tho frat Of
June.
This route viii open up a section
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1924-02-09

even a small car can travel them a,
Ia I6-mlls gait Outside tho park
most OF the route Is paved. with good
gravel stretches in between tho con,
crete.
Excellent accommodations arc pro.
vided for hutola,s and their cara at
tho Longmiro Springs hotel. which Il
open tho year round. siidwcek trips
arc said to BE- the better. Tho hotel
Is crowded during tho weck.onds. 4
,oboggan slide and other amusement
features are provided
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1924-02-09
TESTS FEATURES
OF AUTO WEEK
Chevrolet Dealers Wind UP
Special Demonstrations

That all.nhsorbing qucatlon-how
many miles 20 tho Eailong was giy.
rn mther interesting answer Wed
ncsday By Chevrolet doaleW during
tho Chevrolet week program, closing
with Chevrolet used car bargain day
Saturday
a Chevrolet stock touring car,
driven l.24A miles. was used for tho
purpose. A newspaper represent
alive witnessed the start from West.
lake and olive st.. at noon. Wodnos.
day. with a fun tank or Rnsollne. ap.
proximatoly nine and onehalf gal
Ions.
II lacked Just two minutes Of .
o'clock IN the morning Thursday.
when u. u. Jeeigel ard r. W Devlnc,
u tho westiake Chevrolet Co. pulled
up In the downtown district With the
gas supply exhausted.
The apecdometer showed that pa
miles bad been covered on the nine
ana one.haif gallons The nonstop
endurance test was handled alter
natcly by the two mon. with pickups
made on the run This record Of
economical operation was declared by
The dealers TO be exceptionally good
7 IN Wow Of the fact that weather con
dltiona were bad from the start.
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1924-02-09

W. G. Powell. sales manager OF the
smallwood Motor Co. distributors q
Gardner automobiles here. Ieft this
week for the Gardner factory az 81.
Louis. 10.
Ills object Is 70 familiarizs himself
with factory methods and 70 obtain
new ideas in retailing He viii be
absent about three weeks.
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1924-02-09
By JIM MARSHALL

By JIM MARSHALL
TAKING advantage % the excel.
= lent roads. many Seattle and Ia.
coma motorists are making winter
trips 20 Rainier National park To
Lonsmlre Springs hotel six miles In.
sldo the park is an easy four.hour
drive. To Paradise Inn. a trail trip
OF about six hours Is necessary in
winter.
while roads inside the park nrc
not In as good condition as those out.
side. they are easily negotiable and
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1924-02-09

high pressure fire hoses. A news
paper representative sitting In the
car during the demonstration declar.
ed that no water seeped thru at any
time.
Valuable prizes were offered for
the best records turned in by private
owners on the Chevrolet economy
run around Lake Washington, Fri.
day
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1924-02-09
/ GEAR Run IS
| COMPLETE

Another novel test Of flexible pow.
err was executed Thursday with n
stock superior Chevrolet coupe. with
both low and intermediate gears re.
moved, tho car was started following
inspection by n newspaper represent
alive, run about town thru traffic,
wus stopped and parked and started
without KILLING" tho engine once.
Queen Anne boulevard was also ex.
ecutcd in high by the coupe. NJ q
miles per hour. Guy suclSney OF
Nelson & Kellogg, Inc, was at the
wheel
Fircmen az the foot Of Massachu.
actts 81 station assisted IN a unique
test Of Chevrolet closed car weather.
proof features. Wednesday. A SO.
dan furnished by washburn chcyro.
side tho park. Is an easy four.hour
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1924-02-09

OF most attractive geological for.
nation. which has attracted many
in past years. and. with greater ne
feasibility. should prove more popu.
lar IN the future.
The Colorado statesman., 1924-06-21
"Shish Kebab" Is Easy
to Prepare on Skeluers

Parts of the shoulder, in the fore
quarter of lamb, are fully as tender as
other cuts, but less shapely than the
leg to carve and serve. The meat
close to the shoulderblade and where
the "eye" of the rib chops can be
traced toward the neck will furnish
tender cubes of meat which can be run
OH skewers and broiled or pan-broiled
in the same way as chops, while the
less tender pieces in the shoulder or
forequarter may be chopped up and
stewed In Armenian restaurants lamb
broiled on skewers in this way Is
called "shish kebab." A little onion
Juice Is sometimes squeezed over the
meat just before cooking 1t. Salt and
pepper are added when the broiled
skewers of meat are served. Meat can
be cooked out of doors in this way,
using long sticks instead of skewers,
suggests the United States Department
of Agriculture.
The Colorado statesman., 1924-06-21
Tuice-Baked Bread and
Milk Toast for Children

Bread cut or torn into small pieces
and heated in a very slow oven until
thoroughly dried and very delicately
Drowned is good food for children. The
warming oven of a coal stove Is about
hot enough for this purpose. In the
case of gas ovens it Is often difhcult
to get gas low enough without having
the door open little way. Ihe au-
vantage of tearing instead OF cutting
the bread is that 1t makes 1t lighter III
texture and easier to eat. Inc crust
can be torn off from all but the ehus
of a loaf of bread in one piece rms
crust should be torn into pieces ABOUT
two inches wide. The inside OF an or
binary loaf of bread will make sixteen
pieces of convenient size. Tear nrst
across the loaf and then tear half INTO
eight pieces. 1t Is usually necessary
to make a small cut in order to start
rhe tearing. 1t is well to keep the
crusts separate, as otherwise they are
likely to get too brown. Such pread
will need to be reheated before being
served unless it Is kept in "arm
place. like warming oven.
The Colorado statesman., 1924-06-21

partment of Agriculture points out.
This is often called shepherds pie"
To make it, line a dish around the
sides with mashed potatoes prepared
as for the table, then fill with minced
lamb, veal or any other leftover meat,
well seasoned and mixed with little
gravy.
Cover the top with mashed potatoes
and criss-cross with a knife. Put In
oven and heat until hot through and
well Drowned on top.
The Colorado statesman., 1924-06-21
Leffouers of Perishable
Foods in Warn, Weather

Moist cooked foods, especially those
made with protein-rich materials, such
as milk, eggs, meat, or fish. are excel
lent breeding places for harmful
micro-organisms, including those that
cause serious poisoning without max
ing the food smell or taste spoiled.
Leftovers of meat pies, dishes made
with cream sauce, gravies, custards,
boiled or cream salad dressing must
be carefully handled and should be
USED promptly. Boiled rice, homlny,
and other cereals also spoil quickly.
In general, leftover foods should be
transferred promptly from the dishes
in which they were served to sepa-
rate, clear, dry, covered dishes, chilled
as quickly as possible, and kept in
the cold storeroom or the refrigerator.
The United States Department Of
Agriculture, in a new Farmers Bulle-
tin, 1874, Care Of Food in the Home,
advises housekeepers especially
against serving leftovers of perishable
foods in hot weather without first
boiling them. warming up" such
foods is not enough 1t may even In
crease the danger of raising the tenn
perature to a point favorable to the
growth of heterogeneous, but not
high enough to destroy them. Such
leftovers served as "cold victuals'' are
not only unappetlzing, but may be un.
safe as well.
The Colorado statesman., 1924-06-21

the strained juice Of two lemons. Adu
one-half cupful of boiling water to the
oatmeal, mix with the other lngredi'
ents and pour into gallon of boiling
water. stir well. put through sieve
and chill before serving.
Tea Punch.-Prepare four cupfuls
of strong tea. let 1t cool, then add one
pineapple cut In bits. one pound or
cooked cherries. the juice of six lem
ons. one cupful of sugar. Stir until
the sugar Is dissolved. add one quart
of carbonated water, pint at a time
Serve with a sprig of mint ana
chopped ice.
Chocolate Sirup.-This will keep un-
til used If kept in the Ice chest. Take
three squares of chocolate, one ounce
of cocoa, one and one-half pounds or
sugar, a pint of water and one and
one-half teaspoonfuls Of vanilla. Boil
the cocoon in one-half cupful of water
in double boiler, CRATE the chocolate
and mix with one-third measure of
sugar; add this to the cocoa after
cooking ten minutes, stir constantly,
adding the remainder of the sugar and
cook ten minutes. Remove from the
fire, strain and cool and add the va
nilla. Add a tablespoonful of the
sirup to cold milk or ice water; top
with a spoonful of whipped cream or
a marshmallow.
Fruit Punch.-Boil together for ten
minutes three cupfuls of sugar. two
cupfuls of water, with the rlnd of one
lemon and one orange. Strain and
while hot, add one glass of currant
jelly. Set on ice and when ready to
serve add the juice of nine lemons.
five oranges. one cupful each of cher
ries and shredded pineapple. Pour
into a punch bowl, add ice and water,
adding n pint of charged water at
time TO give 1t sparkle.
Boston cream.-Take three quarts
of water and one and One-half pounds
of sugar, two teaspOonfuls of lemon
extract, two ounces of tartartic acid.
and the whites of two eggs. Boil the
water and allow it to get cold, then
stir in the other ingredients, beating
the whites stiff. Mix well and pour
into bottles and keep in the ice chest.
When serving put in n pinch of soda
In glass, half-fill the glass with ice
and fill with the cream. Drink at
once.
The Colorado statesman., 1924-06-21
MAKING JELLIES OF
ATTRACTIVE FLAVOR
Pectin Extracts Help Vdri-
GUS Kinds of Fruit.
prepared by the United States Department
OF Agricuture.)

prepared by the United States Department
of Agriculture.)
Experience has taught the jelly
maker that certain fruits are not com
monty considered suitable for jelly
making, owing to their low pectin con-
tent. By the use Of pectin extracts,
however, attractive jellies of good fla
vor can be secured from such fruits as
strawberries, rhubarb, ripe red and
black raspberries, fresh or canned
pineapples, peaches and cherries. Pee
tin extract may be bought or made at
home from apples or citrus peel. Di-
rections for preparing it are given in
Department Circular 254, which may
be obtained free by writing to the
United States Department of Agricul-
ture at Washington.
The following recipe for making a
good jelly from rhubarb is given In
this circular:
Rhubarb Jelly With Added Pectin and
Acid.
1 cupful rhubarb cupful rhubarb
Juice. lemon pectln.
1k cupfuls sugar
This Jelly is best when made from
very young, tender and succulent rhu-
barb of mild flavor and with very little
green color, since the green tissue is
likely to darken in cooking. The jelly
should have an acid but otherwise
mild flavor, and bright, red color. If
made with lemon pectin 1t should be
clear and transparent; If made with
apple pectin the color and appearance
may not be so attractive, though the
flavor and texture should be fairly
good. The flavor of old rhubarb Is
apt to be strong when 1t is to be used,
the addition of one or two pieces of
lemon or orange peel to the stems as
they cook may perhaps be considered
an improvement.
Wash and trim stalks of rhubarb,
being careful not to remove the PINK
skin. The addition of extra skin i'm
proves the color of the juice. Cut into
half-inch pieces and place. In a gran
ite pan. Add one cupful of water for
each pound of rhubarb. Cook until
tender, then strain through four thlck-
nesses of cheesecloth. There should
be about one and one-quarter cupfuls
of Juice for each pound of rhubarb.
Add other ingredients to the juice
in the proportions Indicated ABOVE
AID boil. The ordinary jelly test can
not always be depended upon In the
case of rhubarb, particularly If the
stalks are not very young and tender
because there are certain gummy SUD
stances present which cause the mol
Juice to sheet from the edge OF the
spoon, but which do not assist IN max
ing Jelly. 1t Is therefore wise TO
cook somewhat beyond the usual test
The Colorado statesman., 1924-06-21

I'D and cook in the bunch. Then serve
three or four stalks with butter sauce
on toast.
Fried Chicken.-Prepare a chicken
by cutting it into serving pieces, then
marinate for three hours in one part of
lemon Juice to three of olive oil, with
such herbs and seasonings as one de-
sires. Drain and dip each piece
in beaten egg season well with salt
and pepper and fry in deep fat. Drain,
place on a platter and pour round 1t n
sauce prepared with a cupful each of
milk and veal stock, thickened with
egg yolk, and seasoned with minced
parsley, mushrooms and a little lemon
juice.
Raspberry Whip.-Take one cupful
of canned raspberries, two to four ta-
blespoonfuls of powdered sugar, one
half pint of cream and two egg whites
Whip the cream, then the egg, and com.
bine the two. Stir in the raspberries
and the sugar. The fresh berries are
best, bur canned will do. Mash the
fresh berries and mix with an equal
amount of sugar.
Caramel Sponge.-Soften one-fourth
of a package of gelatin in one-fourth of
n cupful of water brown one-half cup
full of sugar, add one cupful of boiling
water, stir until dissolved, add the
gelatin and stir over ice water until
thick. Have ready two egg whites
beaten stiff, add them TO the gelatin
mixture, continue beating until stiff.
Turn into mold and serve with thin
cream.
Club Salad.-Take one and one-half
cupfuls of cooked chicken, twelve
slices of bacon. three tomatoes and
bunch of lettuce. Arrange the let
tuce on individual plates, place on each
n peeled tomato, a little diced cooked
bacon and some mayonnalse dressing
top with some of the chicken, more
mayonnaIse and a sprig of parsley.
Around the dish arrange toast points
spoke fashion. using -four or six.
Cherry Betty.-Take fresh ripe cher
ries and well-buttered crumbs; put
layer of cherries, then of sugar and
rumbs; repeat until the dish is full
Bake until the cherries are well done
Serve with n hard sauce.
The Colorado statesman., 1924-06-21

In steamer or tie in cloth and drop
into boiling water. Flake the fish af-
ter removing all the bones and skin.
Combine the rice and fish, add two
well-beaten eggs, one cupful of fsh
stock and the same of milk. Season
with two teaspoonfuls of SALT one
half teaspoonful of pepper, two table
spoonfuls of butter using the season
ings between the layers of the fish ana
rice. Bake One-half hour and serve
hot with drawn butter sauce.
Boiled Fish With Butter Sauce
Drop the fish well-dressed, tied in
cheese cloth, into boiling water and
cook at the simmerlng temperature un-
til tender. Use onion, bay leaf or
parsley in the simmering water. Drain
the fish and serve with a rich white
sauce to which the juice of a large
lemon has been added and table
spoonful of butter with salt and pep
per as needed. Serve hot or cold with
the fish.
Stuffed Fish.-For a three-pound
fish. fry one minced onion with two
ounces of diced bacon and a large to-
mato peeled and chopped. Add two
tablespoonfuls of butter, one cupful of
bread crumbs, three-fourths of tea
spoonful of salt. one-half teaspoonful
of pepper, one tablespoonful of parsley,
three tablespoonfuls of water to mols-
ten the crumbs, or soak them and
squeeze dry. Mix well and stuff the
fish which has been well-salted and
peppered inside and out. Sew up and
bake. basting with butter and water
during the baking.
Fish Salad.-To one cupful of cold,
cooked fish add the same amount of
chopped cabbage and celery, season
well and serve with a good boiled
dressing on lettuce. Salmon makes Il
delicious salad; add chopped pickle
and a half-cupfuI of fresh grated Co
conut and the usual salad dressing
serve on head lettuce and garnish with
white of egg cut into fancy shapes.
The Colorado statesman., 1924-06-21

kinds, cabbage, carrots and turnlps
contain llfe-giving substances called
vitamines, which are Qf eaten un-
cooked. not lost in the water of cook
ing or destroyed by heaD most valu-
able in keeping the body in good
health.
One doesn't object to raw cabbage,
carrots. lettuce, water cress and an
occasional turnip. but one hesitates to
eat uncooked beets or potatoes; In
fact. they will need to be well-masked
in good rich salad dressing to be very
popular with the masses.
Another point which the raw food
supporters will tell us is we all eat too
much, which we know, and that.
when eating raw foods. one feels sat
Isfied with much smaller amount OF
food. Thus we may save food and
money by being raw food eater.
We are told also that every bit of
such food is asslmilated; you find your
self feeling good after the meal. brain
clear. wits nimble, and when retiring
time comes, sleep like the proverbial
log. There is really something worth
while in this; 1t is at least worth
trial.
Cabbage SaIad.-Take hard, crisp
head of cabbage, chop fine-or better,
shred very fine; add salt and few
spoonfuls of sugar. a generous amount
of thick, sweet cream to moisten.
dash of vinegar; mix well. and enjoy
a most appetiZlng salad.
A dessert of handful of dates and
nuts will be easy to prepare and
serve, and to the busy housewife who
has everything to do-a great com
fort, These foods are no more eXpen-
sIve, when time and material are
counted. than many of the so-called
simple desserts.
N,,,. )Nuln. n.sp
The Colorado statesman., 1924-06-21

Help one another. the dewdrop
cried.
Seeing mother drop close by its
side:
This warm south breeze would
drive me away
And l should be gone ere noon to-
day,
But I'll help you and you help me
And Wen make a brook and run to
the sea!
The Colorado statesman., 1924-06-21
SHEPHERDS PIE IS
NICE FOR a CHANGE
Mashed Potato Crust Used
Instead of Pastry.

prepared by the United States Department
OF Agriculture.)
In place of the pastry crust for meat
pies, a mashed potato crust is some
times a pleasant change. This makes
an attractive way of serving meat and
potatoes together instead of as two
separate Dishes the United States De-
The Colorado statesman., 1924-06-21

but he knew he
could cure any
thing that flesh
was heir to with
raw foods. To-
day we know
that many raw
foods, such as
gre ems of all
The Colorado statesman., 1924-06-21

and ensIIy penetrated Il
will cook quickly; the
tougher portions should
be cut off and cooked
first, then remove them
and add the tender por-
tions; this saves all
flavor. II one likes the
asparagus served with
out cutting into bits, tie
The Colorado statesman., 1924-06-21

A persons character IS the real
ity of himself. His reputation is
the opinion others have formed of
him. Character is in him. Reputa-
tion is from other people.
The Colorado statesman., 1924-06-21

or menu. Inc
following Is a
great favorite on
the farm:
Oatmeal Drink.
Take one-quar-
ter of n pound of
oatmeal, one cup
full of sugar and
The Colorado statesman., 1924-06-21

one cupful of rice In
boiling water until ten
der. drain and pour
through it enough cold
water to separate the
grains. Cook two pounds
of pickerel. bass or other
fresh fish, until well
done, cooking by steam
The Colorado statesman., 1924-06-21

b
a
of
a
and she cal o of her
In
Polytechnic institute
mento OF
The Colorado statesman., 1924-06-21
ABOUT UNcookED FOODS

The raw faddist didn't know why
raw food seemed to be so healthful
The Colorado statesman., 1924-06-21
SPECIAL GOOD THINGS

When cooking asparagus try the
stalks with the thumb nail; If tender
The Colorado statesman., 1924-06-21
GOOD HOT WEATHER DRINKS

A variety of cooling drinks are al
ways a welcome addition to any meal
The Colorado statesman., 1924-06-21
The KITCHEN
CABINET

90. 1924, Western Newspaper Union.)
The ladder OF life is full of splin-
ters, but they always prick the
hardest when we're sliding down.
william Brownell.
The Colorado statesman., 1924-06-21
'IheKITCHEN
!: CABINET
20. 1924 Western Newspaper Unlon.)

Search thy own heart; what
paineth thee in others in thyself
may be-. G.. whittier.
The Colorado statesman., 1924-06-21
REASONABLE GOOD THINGS

Where fresh fish are Dbtainable the
following dish will be enjoyed:
Dnadinn -Cpnk
The Filer record. (Filer, Idaho) 1919-1930, 1924-12-04
Story of EIain

We might use the gIsmorous word,
OF chiidhood's fairy tales. Long ago
and far away" to tell the tale of Elgin
cathedral. whose seven hundredth
birthday was celebrated last August s
and @ SO long ago as the twilight
time OF the early Middle ages. so far
away as Rome. must we 20 for the be
ginnings of the story OF this hoary old
pile. whose influence has been casting
Its spell upon the lives Of the jewellers
in the old province of Moray from that
far-or time to the present. There IL
an old tradition that the Culdees
founded the church to begin with. just
as they did that OF Birnie. In any
case. the site was already hallowed by
many sacred associations. when
Bishop Andrew Moray. scion Of the
powerful house OF De Moravia. moved
the Cathedral of Spynie TO the Church
OF Holy Trinity In Elgin.
The Filer record. (Filer, Idaho) 1919-1930, 1924-12-04
Poor Man Pointed

The man had just informed the Pull
man agent that he wanted q berth.
Upper or lower?" asked the agent.
whats the differenceY' asked the
man.
"A difference of 30 cents In this
case. The lower Is higher than the
upper. The higher price is for the
lower. II you want IT lower you'll
have to go higher. We sell the upper
lower than the lower. Most people
don't like the upper. although It is low
er on account OF being higher. When
you occupy an upper you have to get
up TO go to bed and get down when
you get up. You can have the lower
II you pay higher. The upper is lower
than the lower because II is higher. II
you are willing to 60 higher. II will be
lower"
But the poor man had tainted
Postal Spirit.