davidaulloa/AmericanStories huggingface dataset:
The daily worker. [volume] (Chicago, Ill.) 1924-1958, 1924-04-26
BY ISRAEL AMTER.

pom they will free themselves from
capitalist tyranny. They must stand
solidIy behind the militant revolution
nary workers in prison. They must
aid their families. They must help the
imprisoned peasant who are paying
the penalty for their heroism.
y The white terror in Europe and Asia
demands that the workers of the
whole world unite in defence of the
imprisoned comrades and their fami-
lies. 1t demands that the workers of
countries where the hand of reaction
does not yet press so heavily, form
their Red Aid organizations at once,
before the guns of capitalist soldiery
and gendarmerie NOW down the best
fighters of the working class. SELF
HELP AND INTERNATIONAL SOIL
DARITY MUST BE OUR SLOGANS!
The international Red Aid.
The barbarous torture of the White
Terror caused the formation Of the
INTERNATIONAL RED AID one year
ago. The need of it is apparent. In
this short period, the International
Red Aid has sent tens of thousands
of dollars to aid the fighting working
class prisoners in Germany, Poland,
Bulgaria, Italy, Spain, Hungary,
France, Esthonia, Lettland, Finland,
Lithuania, Roumania, Java. China,
Palestine.
Where has this money come from?
Chiefly from the Russian workers and
peasants. The Russian workers and
peasants cannot forget the solidarity
that the workers of the whole world
manifested towards them when they
fought against international reaction
in defence of their Soviet Government.
They cannot forget the aid that the
workers and peasants gave them when
famine threatened their land. They
cannot forget how, in the times of the
czars, their political refugees were
aided by foreign workers. Russian
workers have given of their earnings.
They pledge themselves to aid their
fighting comrades abroad, and their
starving families. They know that
LilC OAIIl Al<1Ol GON EhN NJ ENTS
HATE MOST OF ALL THE POLITI-
CAL PRISONERS, BECAUSE THEY
ARE THEIR BITTEREST ENEMIES
IN THE CAUSE OF THE WORKING
CLASS. Russian peasants give of
their grain; their last trinkets they
contribute. FIGHTING WORKERS
AND THEIR FAMILIES, NO
MATTER WHERE. MUST BE SUP
THERE is NO MORE
TESTIMONY OF INTER
SOLIDARITY THAN
THAT OF THE RUSSIAN WORKERS
AND PEASANTSi
Four hundred Russian workers and
peasants are in the organizations of
the International Red Aid. Their slo-
gan is ONE MILLION MEMBERS by
May |. The workers and peasants of
other countries should take an exam
pie from these workers.
There is no more urgent task than
that of the international Red Aid. 1t
is powerful weapon Of the working
class against the White Reaction.
<sS$$&%Y
New Britain herald., 1924-10-21
When It's Absurd

The sight of an unmarried woman of mature years insisting on a chap erone is sometimes pathetic. I sup pose some of these prudent maids blush to think that Joan of Arc rode triumphantly to Orleans with out a duenna and blame the unmar- ried Charlotte Corday more because she went from Normandy to Paris without a chaperone than because she rendered her service to the cause of liberty by sticking a knife in the undefended Marat's back.
 But there is happy medium in the matter of Chaperones as in all other social institutions. In differ ent localities and among different classes of persons the rule regard ing chaperones differs so that it is hard to lay down any hard and fast rules on the subject. This much is a good suggestion: Find out what is the rule of the set in which you move regarding chaperones and then err rather by being too severe than too lax.
New Britain herald., 1924-10-21
The Breakfast
 Nook

' IKE all innovations in house
 building, the breakfast nook, 4A or breakfast room, is enjoy ing a fattering vgue at present. Builders and house planners are conservative lot. They are sus- picious of new ideas-partly no doubt because they know that houses possessing much originality do not sell so readily as those that follow the fashion of the moment. Now breakfast rooms are in order. People have them on general prin- ciple just as they once had music rooms whether they possessed a taste for music or not. Of course everybody eats breakfast - or nearly everybody; but there are some manages where the break fast room is use of valuable space that mgiht better be used in some other way.
 The breakfast room, or break fast nook in a very small house that possesses besides dining room, is usually a waste of space. Divide the time of the day you spend in various rooms-sleeping, preparing and clearing up meals, reading. writing, sitting at leisure and you will find, even when three meals are all eaten in the dining room, that in a small house this is proportionately a small amount of time compared to the time spent in the other rooms.
 At most you spend no more than three hours eating - probably much less than that, and you prob ably do not daily long at the table. After dinner conversation is car ried on in living room or drawing room nowadays. In a small house to allow two rooms to the less than three hours spent at meals really amounts to an unwise pro- portioning of time.
 And here is another thing to bear in mind: If the breakfast room is placed between dining room and kitchen there will be needless steps to take in reaching the dining room, and if 1t is placed beyond tbe dining room, the same unnecessary steps must be taken in preparing breakfast. ITO effect economy of steps the breakfast room and dining room should both have doors leading directly to kitchen or pantry.
New Britain herald., 1924-10-21
Dont's If You
 Are Rich

YF there are difficulties-as the \ good book says-for the rich man ~ in entering the kingdom of heaven. unknown to the man who has no wealth, then surely there are snares and pitfalls in the way of at- taining good manners and perfect courtesy that stand in the way of the person of wealth, especially new ly acquired wealth, that are never known to those in humber circum- stances.
 Don't tell how much you paid for things. Tiresome enough is to listen to the person of moderate means recount prices, but it is usually in- sufferable to hear your rich friend digress on prices.
 Especially avoid speaking of your acQuaintances as "a wealthy friend of mine" or "a friend of mine in re- duced circumstances" or in any way that should indicate that you had your friends catalogued according to income. The newly rich person will, of course, retain many friends of small incomes--friends of former days-and increased wealth will bring friends of means.
 One of the pitfalls that lie in the way of newly rich consists of lavish display in entertaining. Remember that the best form in entertaining clings to that which is conventional and conservative. The hostess who has always had ample means may be able to "get away" with frealish entertaining, but if you attempt it you will be laughed at? Avoid fruits out of season at your dinner parties and various viands that are rare and extremely costly.
 Don't talk about your servants. The person still self over newly acquired wealth is strongly tempted frequently to mention "my chauffeur" or "my wife's French maid" or "one of my stable boys" naively intimating, of course, that he has many servitors- If you can express yourself without mention ing the servants at all you will be doing better. If you must mention them don't be too explicit as to which one
New Britain herald., 1924-10-21
Late-Season Pickles and Preserves
Here Are Some Good Ones to Make for Your Empty Jars

four tablespoons of white mustard seed, two of white or black cloves, two of celery seed, two of ali spice, one small box of yellow mustard, one pound of brown sugar. one ounce of turmeric; slice the tomatoes and let stand over night in brine that will bear an egg; then squeeze out brine, chop cabbage, onions and beans; chop tomatoes separately, mix with the spices, put all in porce- lain kettle, cover with vinegar and boil three hours.
 Spanish Pickle
 Two gallons of green tomatoes, sliced without peeling. Two quarts of vinegar, one of sugar, two tablespoons each of salt. ground mustard, and black pepper. and one each of allspice and cloves. Mix, and stew all together until tender, stirring often 10 prevent scorching. Put in small glass jars.
 French Tomato Pickle
 Slice one peck of green tomatoes and six good-sized white onions; put them in a stone jar. sprink- ling salt between the layers, using one teacup of salt for the peck of tomatoes; let them stand over night; in the morning drain off the liquor; boil for ten minutes in a porcelain kettle, in two quarts of water and one quart of vinegar; then skim out the tomatoes and onions. Throw away the liquor; put into the kettle three quarts of vinegar and two pounds of brown sugar; let 1t come to a boil and skim; then add one-fourth of a pound of mustard seed, two table spoons each of ground cloves, cinnamon, allspice. nutmeg, and ginger, and one red pepper cut fine, with seeds removed; put in the tomatoes and cook all ten min utes; then put in a stone jar or in cans, as preferred.
 If you can get hold of green walnuts. by all means make some of the good things that can be made of walnuts for winter use pickles and catsup, Here are re- cipes for them:
 Nalnuf CatSun
 Bruise to d mass one hundred and twenty green walnuts, gath cred when pin could pierce one: put to it three-quarters of a pound of salt and quart of good vinegar; stir them every day for a fortnight, then strain and squeeze the liquor from them through a cloth, and set it aside, put to the husks half a pint of vinegar, and let it stand all night, then strain and squeeze them as before; put the liquor from them to that which was put aside, add to 1t one ounce and a quarter of whole pepper, forty cloves, half an ounce of nutmeg sliced, and half an ounce of ginger, and boil it for half an hour closely covered, then strain it: when cold, bottle it for use. Secure the bottles with new corks, and dip them in melted rosin.
New Britain herald., 1924-10-21

pears, peeled and cut fine, ground allspice; 8 and one-half pounds of apples, peeled and cut fine. ground cloves; twelve pounds of sugar. Prepare the grapes as for grape jelly (see recipe), allowing half pound of sugar to every pint of juice. When it has boiled rapidly for twenty minutes, put this syrup into large kettle with the pears, apples and sugar, allowing half pound of sugar to one pound of pears and apples. Bring to a boil then set aside where it will sim mer gently, but without interrup- tion. Stir very often, and mash the fruit as smooth as possible. After four hours and thirty min utes. add ground spices, as above, using very little cloves. Then if like thick batter, put into jars and next day cover with paraffine. The jamboree should be almost of the consistency of apple butter.
 Peach Marmalade
 Peel ripe peaches, stone them, and cut them small; weigh three- quarters of a pound of sugar for each pound of cut fruit, and tea cup of water for each pound of sugar; set it over the fire; when it boils, skim it clear. then put in' the peaches, let them boil quite fast; mash them fine, and let them boil until the whole is a jellied mass, and thick, then put it in small jars or tumblers, when cold, secure it as directed for jellies.
 Grape and Orange Jam
 To six pounds of grapes allow two pounds of raisins, four pounds of sugar and four oranges. Cut off the thin yellow rind of the oranges and chop fine, together with the seeded raisins. Pulp the grapes and cook until soft enough to rub through a colander. Add to the skins, cook fifteen minutes, put in raisins, orange peel, juice and sugar and simmer gently until iellied.
 And then there are all sorts of pickles. Here are some good ones:
 Green Tomato Pickles
 Green tomato. pickles are usually made after the first frosts. They may come shortly, now, and so it is well to have on hand your recipes for these pickles.
 PiCCalelli
 One peck of green tomatoes; eight onions; four green peppers; slice all, and put in layers, sprinkle on one cup of salt. and let them remain overnight; in the morning press dry through sieys, put it in a porcelain kettle and cover with vinegar; add one cup of sugar, a tablespoon each of cinna- mon, allspice and ground cloves in a bag; stew slowly about an hour, or until the tomatoes are as soft as you desire.
 Chow Chow
 One peck of green tomatoes, half peck of string beans. quarter peck of small white onions, quar-. ter pint of green and red peppers. mixed, two large heads of cabbage,
New Britain herald., 1924-10-21

-HIS is the time of year for making some of the best of @ the preserves, those rather rich fruit preserves that many people like best of all the canned" things. Here are recipes for some of them. the fruit for which is in market now or will be little later-at its best and cheapest:
 Grape Butter Remove pulp from ripe or half ripened grapes and cook the pulp until soft enough to rug through a colander. s Add the skins and cook until tender. Add sugar, all lowing to each pound of fruit a half pound of sugar, or more if the grapes are quite green. Cook until thick, stirring often, then can.
 Preserved Quinces Use the orange quinces. Wipe, pare, quarter, and remove all the core and the hard part under the core. Take an equal weight of sugar. Cover the quinces with cold water. Let them come slowly to boil. Skin, and when nearly soft put one-quarter of the sugar on the top, but do not stir. When this boils, add another part of the sugar, and continue until all the sugar is In the kettle. Let them boil slowly until the color you like, either light or dark. Preserved Pears
 To six pounds of pears, add four pounds of sugar, two coffee cups IOt water, the juice of two lemons. and the rind of one, handful of whole ginger; boil all together for twenty minutes, then put in pears and boil till soft, say about a quarter of an hour; take them out and boil syrup a little longer; then put back fruit and let come to boil; bottle while hot.
 Plum Conserve
 Sweet plums, one pound 1.-two dozen); salt, one-quarter tea spoon; raisins; one-third pound (one cup); cold water, half cup; oranges, two; nut meats, one eighth pound (one-quarter cup) i; corn syrup, dark, one-third cup. Wash plums: stone and cut into pieces; add seeded raisins, orange pulp and peet. cut very fine, corn syrup, salt and water; simmer un- til 1t has the consistency of mar malade (about oneN and one-half hours of slow cooking). Add nuts five minutes before removing from fire. Pack.in hot jars. Partially seal. Sterilize 10 minutes. Tighten; seal.
 Are your jam jars all full. If they are not, fill them up. There will come dull winter day, be sure. when you will crave more jam than you have. Here are some particularly good things for the jam shelf:
 Jamboree
 Seven and one-half pints of grape juice, ground cinnamon. eight and one-half pounds of
New Britain herald., 1924-10-21

to hide this ugly feature, but these caps or tops have way of break ing the distance below elbow and shoulder, making the arm look shorter and therefore fatter than ever. Long sleeves. providing they are not too tight, are the best an- swer to the problem for day time and long sleeves are in the mode at the present time. Another skill ful sleeve arrangement consists in the use of floating drapery about the sleeves or of panels and pafy sleeves extending from the shoul- der and hanging down, sometimes being caught in at the wrist.
 Skirt Length Important
 Skirts should be neither too short nor too long. Here again much depends on the proportion of the individual. It may be that although stout you have shapely ankles and slender legs. If this IS true then take advantage of the fact that skirts, especially for day time wear. are again short. The stout woman should never go to extremes in this matter as the tshort skirt, even If it does not reveal fat ankles and legs, tends to shorten the length below tho waistline; and this of course in- creases the apparent breadth.
 The extremely long skirt while it gives length is, however, con- ductive to general heaviness of silhouette, especially if the length is combined with fullness. If you are tall as well as stout, then 1t is better to keep away from the very long skirt.
 The new beltless silhouette may seem at first glance hard for the stout woman. However, 1t means that there is no horizontal line from neck to hem and horizontal lines are of course always con- ducive to the appearance of breadth. The beltless frock there- fore has advantages and it can be worn successfully by the stout woman if she has been carefully corsetted.
 Choose Black and Navy Blue
 Usually black and navy blue arc the smallest colors for the stout woman. White, is said to make a person look big, but the perfectly simple white frock of good pro- portions is not a bad choice. Usually beige and gray are very large" colors, but there are cases where these colors are so becom- ing that they are well chosen any, way. Pastel colors-pinks, light blues, etc-are poor selections. If you want gay colors choose the rich. darker tones-the darker wine shades of red, and greens on the darker side of jade.
 Fringe is usually beloved of the woman of extra pounds, but al- ways not wisely used by her. Sometimes the straight line of the long silk fringe only draws atten- tion to the curves of the body be- heath 1t. and the undulation of heavy fringe as the stout woman walks is often only too eloquent of over weight. However, prop. erly used, fringe, like beaded georgette or chiffon, is an excel- lent device for the fat woman. Just at present the frock or wrap heavily and intricately braided is in high favor and this has impor- tant possibilities for the woman of too much weight.
New Britain herald., 1924-10-21
When You Are Over Weight
WHAT YOU CAN DO ABOUT IT IN YOUR CLOTHES

THE sleeveless frock is usually
 difficult for the woman who
 is'too stout, because usually though not always-the arm carries superhuous flesh, very often above the elbow. This is especially unattractiye. If you have, however, well-proportioned arms. then make the most of them. However, the ugliest part about too large arms is the back view you get of the joining of the arm and the shoulder--and this view you can seldom get yourself even with a skillful arrangement of mirrors.
 The fat woman often introduces little tops to her sleeveless gowns
New Britain herald., 1924-10-21
Jamboree

Seven and one-half pints of grape juice, ground cinnamon. eight and ore-half pounds of
New Britain herald., 1924-10-21
Marketing On
 Saturday Night

NoME of us have a queer persist 0 ent prejudice against the house.
 wife who goes to market on Saturday night. We feel certain snug, self-contentment because we always have our week end ordering done betimes on Saturday morning and at an early hour on Saturday afternoon all our provisions are neatly stored away in icebox or pantry,
 Now of course there are many ad- vantages in this timely provisioning, but it really sometimes does amount to a necessity to go a-marketing in the evening on Saturday and there are apparently worms to be caught by the late bird as well as the early one. In many large vegetable and fruit markets perishables are sold off to very good advantage on Sat urday night, and the housewife who must count every penny may well avail herself of this advantage. For the vegetable and fruit are not real ly the worse for a day in the mar ket. The idea is that they would need special care to be carried over till Monday-in many instances they would not be salable at all by that time.
 Sometimes the butcher has cuts of meat that he will sell at reason able price on Saturday night. This is especially true where the butcher makes practice of getting ready certain popular cuts, steaks and chops and roasts of various sorts, at a. slack time on Saturday morning and has them on hand all day. He may prefer to sell them to you req sonably than to carry them over, cut as they are, until Monday.
 The fact that the Saturday night buyer always Jugs home her own purchases makes some storekeepers willing to sell to her at better ad- vantage, and of course no one would expect to have Saturday night pur- chases delivered.
 Whatever the advantages and dis advantages of the system may be, true it is that many women know no other, and the Saturday night shopping trip becomes quite a jolly family excursion, one that is looked forward to from one week end to another. If you are at all interested in human nature, you cannot afford to miss at least one expedition Of this sort. You do not know the town in which you live until you have gone the rounds of the provi- sion stores as they are some week end night. No doubt with a good many of those you will rub elbows with on such trip one of the chief advantages in this late buying is that pay envelopes are handed about Saturday afternoon and tAe provider of the family goes forth with his wife with a full pocket, And Sum day in such households becomes a veritable feast day, for it is the day of all days wheA the housewife has not had to ask herself whether the wherewithal will last until the next pay day comes.
New Britain herald., 1924-10-21
Sweet Potato Pie
Sweet Potatoes, Glazed

Four tablespoons of stock, six sweet potatoes, salt and pepper, half cup of sugar. two tablespoons of butter. Boil the potatoes until tender. Dissolve the sugar in the stock, add the butter and cook for i've minutes. Cut the potatoes in slices. brush with the stock and bake twenty minutes in a hot oven. kasting often with the stock.
New Britain herald., 1924-10-21

of jewelry. It Is also used for trimming frocks and hats in ways that are unusual and interesting. Some of the newest things in its use are shown in the sketch.
New Britain herald., 1924-10-21
With Sweet
 .:. Potatoes

~LAIN boiletu sweet potatoes
 are not especially appetizins. . If you want to make the most of sweet potatoes now that they arc in the markets learn some in- teresting ways of preparing them. Broiled sweet potatoes are deli eious. To make them boil the potatoes and peel them. Then cut them in half lengthwise and dip in melted butter or fresh bacon grease. Now place them on the broiler and broil them first on one eide and then on the other.
 Mashed sweet potatoes are de- liciouA To make them, put the we'll cooked sweets through a vegetable ricer and season well with butter, salt and pepper. The dish Is improved if they are put in . buttered baking bowl and brovned in the oven before serv- ing.
 For browned sweet potatoes. parboil them and peel. Cut in slices a half-inch thick and place in 6 baking dish, adding butter and a little sugar on each layer. Have ready cup of boiling water to which 6 little melted butter has been added and pour this over the potatoes. Have ready some sifted dry bread crumbs. Spread these on top. adding a few dots of butter. Cover and cook for an hour. Remove the cover and al- low to brown before serving.
 Stuffed Sweet Potatoes
 Scoop out ths insides of we'll baked potatoes. Mash thoroughly and season we'll with butter, pep per and salt. Return to the shells. sprinkle with paprika and dot with buttered bread crumbs. Bake un. til brown and serve very hot.
 BalNed Mashed Sweet Potatoes
 Cook sweet potatoes until ten- der, remove skins and put through a vegetable press. Add a table, spoon of butter for every cup full of the potato, season slightly with salt and put in 8 buttered baking dish. Sprinkle the top lightly with sugar and dot with a little butter and bake in the oven until Drowned slightly on top.
 Sweet Potato Pie
 Peel and slice sweet potatoes and boil until nearly soft in a little water. Spread pastry in a pic plate. drain potatoes. and lay on the pastry. adding butter, sugar and cinnamon, with a little salt. Add a little of the water in which : the potatoes have cooked and bake. Serve warm.