davidaulloa/AmericanStories huggingface dataset:
The Connecticut labor news., 1924-02-23

MT. McAdoo has again read himself out of th' chances for being nominated for the presidency accord ing to the esteemed Nezo HaUen Register This time it because he advocates the soldiers bonus MT. McAdoo however to be pretty much the nevertheless
The Connecticut labor news., 1924-02-23

Go into the primaries and vote.
The Connecticut labor news., 1924-02-23
Who's boss at Washington? Mir

The state conventions have been called t ates to the national convention.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
Uncut Felt Used
in Fall Chapeau
3rim Sewed to Crown, Feat
urc of Latest Headgear
Shown in Paris.

The present trend Of Paris millinery
is decidedly toward felt, usually uncut
and invariably untrimmed says a Paris
fashion correspondent in the New
York Herald-Tribune This classic
model was designed by Reboux and
has about ten variations. The distinc-
tive feature of these hats is that the
brim is sewed to the crown, overlap
ping the crown on the outside at about
an inch and half from the head SIZE
The two ends of the piece Of felt,
which form the brim, are drawn one
over the other and cut into winglike
points, which protrude from both sides
and are shaped in a manner most be-
coming to the wearer Sometimes
these points are knotted, but, however
treated, they are always placed at the
back or right-side back. Black felt,
gray felt, beige, light blue and even
pale pink are used in the makeup of
these extremely chic small hats.
Another variation is the small felt
hat, shown by Rose Descat, with
crown indented in circular form SINH
lar to mems headgear, giving the new
square outline. The brim is narrow
and rolling with the exception of the
right side which shows slight droop.
The hat is very simply trimmed with
black grosgrain ribbon. This model is
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
Beaded Envelope Purse
Is Always Attractive

An envelope purse of MORE silk,
beaded with steel beads is very attrac-
tive. About three-eighths yard each of
MORE silk and satin for the lining
will be needed. Gut the silk 10 by
171a inches. Stamp simple design
on one or both sides of the silk, about
five-eighths inch from the end, and
work it out in steel beads. Cut a
piece Of cardboard 51a by 121a inches,
and a piece of buckram 1914 by 171a
Inches. Insert both between the silk
and satin, fitting the cardboard in the
plain end of the silk. Turn in the
edges of the bag and sew neatly. Make
side gussets az by Az inches, two Of
the silk and two of the satin. Sew
each piece of silk to the lining, turn
inside out and seam across the mar
row end. Fold the plain end of the
bag 51a inches. Insert the gussets so
that the scanned edge fits into the fold,
and sew to each side OF the purse in
an overland stitch. Fold over the
other end and secure with snap fas-
tener.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

Mix, chill and serve as beverage.
Variations.-Dou the quantity of
lemon juice and Of sugar and add
other fruit juices and little fruit
cut in small pieces. This transforms
whey lemonade into whey punch. Set
the punch away to chill and ripen;
serve with crushed ice ii desired.
Rhubarb, pineapple, grape, currant
and cherry juices lend themselves well
to whey punch. A sprig of freshly
crushed mint is sometimes added. Nut
meg or cinnamon will overcome any
characteristic whey flavor. Whey
punch may be frozen If desired.
Whey Honey.
/ cupful whey. u cupful CORN
1-3 cupful sugar, strip.
either white or
brown.
Mix whey and sugar and boil the
mixture till it is of the consistency Of
strained honey. This strip will keep
indefinitely if properly bottled and Is
delicious for spreading on waffles or
pancakes. Used little thinner it
makes an excellent pudding sauce.
Since it requires no thickening 1t Is
the easiest possible sauce to make.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
New Scarfs Very Long;
Make Imposing Display

All of the new scarfs are very long
and consequently make an Imposing
appearance, says Paris fashion
writer in the New York Herald-Trib-
une. A Louise boulanger novelty
scarf, which is two meters long and
almost a meter wide, has border de-
sign which appears at one end only. A
little less than three-quarters of the
length of the scarf is given over to a
sort of notified colOring, such as Is
seen in a colored alabaster, while one
deep border end is frankly printed in
large squares of vivid tones, which
are family lined with an opposing
color.
In general, indications are that the
color phase of the autumn mode will
be once more predicated upon black
and white, but that wide divertise-
ment of brilliant hues will be admit
ted in order to vary vogue which is
a heritage from previous seasons.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
LAMB IRREGULARITIES
ECONOMICAL MEAT
Scverai Excellent Ways of
Cooking Are Suggested.

prepared by the United States Department
of Agriculture.)
A breast Of lamb, mutton or veal,
sometimes presents a problem as 1t
contains more fat and skin and less
meat than other parts of the lamb.
and yet it is often economical to buy
an entire fofequarter Of lamb, or nee
essary to dispose ofNthis part when
Strengthening on the farm. One way
to prepare a breast Is to make a
pocket under the skin, fill 1t with
bread stufing and bake it, so that the
thin layer Of meat Is protected by the
stufing from drying out. Other good
ways of preparing forequarter OF
lamb or lnutton are suggested by the
United States Department of Agricul-
ture. They apply equally to breast OF
veal.
Braised Breast of Lamb or Mutton.
Season breast or shoulder Of lamb
or mutton, place In a covered cas-
serole or rooster and surround by
vegetables prepared as In the follow
ing recipe. Add little water, cover
the pan closely, and cook in slow
oven until the meat is tender, prob
ably from an hour and a half to three
hours
Breast of Lamb With Vegetables.
Season breast of lamb with salt
and pepper and simmer until the bones
can be slipped out easily. Remove
from the water In the meat stock
cook vegetables such as turnips, car
rots, celery, or onions cut in small
pieces, green beans, peas, and okra.
More salt may be needed. A few
potatoes cut small may be added to
cook during the last 20 minutes.
Remove the bones from the meat
fold it, together, and secure with
small skewers or twine. Dredge with
flour and brown on both sides in hot
fat. Place on a hot platter and sur
round it with the vegetables which
have been well drained. Use the meat
stock for soup, Swimming it when cold.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
"Returp" Habit Costly
to Parties Concerned

Have you an Overgrown return
habit? Or do you, on the other hand,
dread. as much as anyone, the posi-
bility of buying goods that some one
else has taken home, tried on repeated
ly-and perhaps even worn!
One out Of every three articles sold
In the average shop, states New York
store manager, is returned for ex-
change or credit. This practice, he
saws. results in loss to the store
and the store generally and justifiably
makes up the loss by increase in the
price of other articles. Such system
means that the woman who hasn't the
sreturn" habit must pay for the usual
ly merely indecisive, sometimes I'M
scruprlous, nature of the woman who
has.
The custom of taking goods from the
stores on approval grew up before en-
rhasis began to be laid on sanitation,
and has been losing ground of late.
Most stores today refuse to take back
articles for personal use, such as
combs and brushes, and sometimes
Mace labels in prominent places on
wearing apparel, refusing to permit
their return when missing label sig
nifies that the garment may have been
worn by the customer. The label de-
vice grew out of the desire to protect
both shoppers and merchants against
certain constituencies persons who
wore the borrowed garments on one or
more occasions and then returned
them TO the store to be sold to an I'M
susnecting customer. This type of per-
son induced some merchants to limit
the neriod in which goods might be ex-
changed or returned to very few
AayS
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

Ties of narrow ribbon and very ample
ones of wide ribbon or silk often COLI
plete them. Sleeves are either close
fitting or faring, and the former are
usually found in the company of gaunl-
let gloves. The apex of good style -
attained when cape or coat to matcn
is provided, but scarf and the slnail
hat are the most popular companions
of the tailored frock. AS the season
advances fur scarfs will replace those
now worn, of silk or wool.
A clever frock of dark twill, envy
ened by embroidery carefully placeo'
Is shown in the picture. 1t has mar
row belt of the material across tne
back where the skirt shows a httie
fullness. The long, straight piece at
the back, Stimulating a cape, may %
detached, or worn as a scarf.
There is no getting away from
the fact that women are disincllned
20 change from the straight-llne SAL
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

prepared by the United States Department
of Agricultural
Just as buttermilk represents what
is left from cream in butter making,
SO whey represents what Is left from
milk in cheese making. Though less
nutritious than buttermilk and skim
milk, since it contains less protein,
whey may be substituted for them in
making bread and other cooked foods,
and it Is also useful In some cases as
q mild laxative drink for invalids.
Whey that differs little in compo-
sition from regular cheese whey, may
be made at nome by cooking sweet
milk with some acid material, such as
vinegar, lemon Juice, Or cream of tar
tar, or even with sour milk, according
to the United States Department Of Ag-
riculture. Fresh curds and whey is
an old-fashioned dish still used to
some extent, though less common than
1t was when cheese making was regu-
larry carried on in the home.
Whey Lemonade and Punch.
1 quart whey. Slices of lemon
6 ia b | Q poonfuls or little graft
sugar. ed or diced
Juice of lemons. rind, nutmeg
or cinnamon.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
-

come and go. Just now cluster OF
flowers posed on the left shoulder
or near it's the most approved nm
ishing touch. Natural flowers are
worn in the daytime and artificial ones
at night.
Fringes of silk or Of ostrich fiues,
bands Of clipped ostrich or of mara
bout dyed to match the material OF
the dress) flourish in the smile OF
fashion, for trimming more or less
formal silken frocks. One Of these,
suited to afternoon or evening wear.
is shown in the picture. The wearer
may tone it up for evening with bou-
quet at the shoulder and select hat
ever color pleases her for the frock.
Such a dress makes fine background
for a handsome necklace in daytime
jewelry'' or whatever treasured piece
its owner may choose to pose upon 1t.
JULIA BOTTOMLEY.
90, 1894. Western Newspaper Union.)
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

are simple Cor seemingly simplex, they
are from twelve to fourteen inches off
the floor, they approve the tunic and
panels and countenance belts or belted
effects-but no waist line, some Of
them are slightly draped and I'll Of
them make a point of neatly tailored
finish.
For decorative effects these daytime
dresses are given to rows Of small but
tons and to bands and other motifs, in
outline embroidery, sparingly used.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
The 4AVI II[lAI
KITCHEN - HISS
CABINET 9Qp(d
20. 1924. Western Newspaper Union.)
WEEKLY MENU SUG-
GESTION.S

Ii you are overweight, avoid candy,
do not overeat of any kind of food,
and eat lightly of starches, sweets and
pastries.
SUNDAY-Bre akfast: Chilled mel
on, oatmeal, waffles. Dinner: Pear
soup, fried chicken. Supper: Sliced
onions with cucumbers.
DAY-Breakfast Iced melon,
cereal with cream Dinner: BIueberry
mullins. Supper: Dreamed dried beef
with toast
TUESDAY-omeIet, toast, coffee.
Dinner: Peach ice cream. Supper:
Apple and celery salad,
WEDNESDAY-B Breakfast: Grapes,
bran flakes, mullins. Dinner: Pork
chops, fried apple rings, corn bread.
Supper: Potato salad.
THURSDAY-Bre Scrambled
eggs, bacon. Dinner: Beef steak with
fresh mushrooms Supper: Baking
powder biscuit
FRlDAY-Breakfast: French fried
potatoes, toast, coffee cake. Dinner:
Salmon loaf with peas. Supper: Milk
toast, berries, cake.
SATURDAY - Breakfast: Grapes,
cereal, cream, coffee. Dinner: Beef
roast, Drowned potatoes, summer
squash. Supper: Sliced roast of beef,
French fried potatoes.
Pear Soup.
Cut into quarters eight large pears
and simmer in three pints of water
until tender. Press through a colander
or sieve that will retain the skins, let
ting the pulp through. Return pulp
to kettle with grated rind of half a
lemon, six cloves bruised with a mall
let until soft. Blend three tablespoon
fuls of arrow root with one-fourth Of
a cup of water, stir into the kettle,
stirring until the mixture boils. Add
one-fourth of cup of sugar, the juice
of a lemon and dash of white pepper.
Garnish with maraschino cherries and
serve cold.
Burberry Mullins.
Sift together two cupfuls Of flour,
four teaspoonfuls of baking powder,
one-half teaspoonful of salt and one
fourth cupful OF sugar Beat one egg,
add three-fourths of cup of milk and
mix with the dry ingredients; add
three tablespoonfuls of melted butter
and when thoroughly mixed add one
cupful of blueberries. Bake in hot
gem pans twenty-five minutes,
Fruit Cup Prepare a lemon syrup
using little of the grated rind, one
half cupful of juice and two cupfuls
of sugar; boil until thick, and cool.
Prepare with a potato scoop enough
balls from ripe musk melons. Fill
sherbet glasses and pour over the
lemon syrup, garnish with fresh
sprig of mint. Ginger sirup may be
used If liked and if water melon balls
are used any fruit juice which one
likes may be used to flavor the strip
pineapple is especially good.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

shown in white felt for Deauville and
In black and brown for wear in Paris.
The life of the straw hat in Paris is
always extremely short. The earliest
model this season was the small black
or brown bangkok and picot, which
enjoyed a rather feeting vogue. A
slightly larger bangkok, the brim be-
ing quite short at the back and of even
width at the sides and front, is spUn-
sored by Rose Descat for dining 'au
Bots" and for the bright, sunny days
at the resorts. These hats, in bright
colors such as yellow, orange, cerise
and mauve, are trimmed in the SIM
plest manner possible with inch and a
quarter-wide velvet ribbon of exactly
matching shade. Madame Lanvin also
makes large straw hats, to be worn
With her bouffant dresses, principally
because with such dress no other hat
lis possible. These hats she trims with
rpsettes and typical Lanvin decora-
lions made of beads, ribbons and
braids
In general, however, the straw hat
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
Bracelets, Serpentine
Necklaces and Anklets

BY an inexpIicable reversal of the
order of things, the imitation jeweled
baubles that were originally copied
from the. genuine have now become,
in the hands of the jewelers., the
models Long bead necklaces re-
sembling the pretty glass things sold
by the thousand, but made of real
amber, jade or lapis lazuli, are to be
had at some Of the most exclusive big
city shops Among these are old Per-
sian and Arabic bracelets, serpentine
necklaces, bracelets, anklets Of fine
wrought silver and an elaborate display
Of semiprecious stones, quartz, crys-
tai, jade, onyx and tortoise-shell, that
closely resembles the heathenish and
popular things of common glass.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

taste, and the more women become
informed the more they are appreci-
ated.
Designers must depend upon nov
city in materials, combinations of ma
terials, adroit draperies and original
ornamentation to give these straight
line dresses the required variety 1t
remains for women to individualize
their simplest frocks by adding to
them accessories Of their own. Little
fads and fancies to help them out
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
N7AHhlN @
g OlRNlNC

II the house has no running water
that's the first Improvement needed.
Careless pairing of potatoes or fruits
often wastes as much as 20 per cent
Of their food material.
Tin cans have their place, but their
place is not In the back yard,e half
full of water and serving as happy
homes for mosquitoes,
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

1t is calculated that in many stores
the return practice renders about one
third of the work of the delivery de-
partment absolute waste. Even con-
servative stores report about 20 per
cent of their merchandise returned.
From an economic standpoint this
state of affairs is improbable, both to
merchant and consumer-in waste eff
fort and expense to the former and In
increased price to the buyer.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
STRAIGHT LINES REMAIN VOGUE;
SIMPLICITY IN EVENING FROCKS

houette that has dominated fashions
for many seasons. In all their APP
parel, for either daytime or evening,
they are devoted to garments that
hang upon or drape the figure loosely
the chemise dress remains the foun-
dalton of the mode and there Is not
much likelihood of a change. These
simple styles have back of them a
growing sense of beauty and good
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

to taste and add half beaten egg;
the mixture should be quite stiff.
With buttered hands make into balls
the size of an egg. Lay these in a
shallow buttered tin quite far apart
and press into each the bottom of
small cup, thus making nests. Brush
with the remainder of the egg and a
little water added and set into hot
oven to brown. Keep hot. While the
nests are browning, run half-pound
of broiled steak through the meat
grinder and add enough seasoned to-
mato sauce to moisten literally; bring
to a boil and with it fill the hot nests,
laying on top two or three very small
cooked and buttered onions. Serve on
a hot platter with hot buttered toast
on which is served buttered asparagus.
Roast Pig-The pig should not be
over six or eight weeks old. Wash and
wipe dry after 1t is cleaned and pre-
pared for roasting. Stuff with force
meat used for stuffing duck, seasoning
1t more highly and mixing with beaten
eggs. Stuff and sew up the opening,
SKGWOTlQS lie 1898 uANSA Lie plS.
Dredge all over with flour, place in a
large pan and roast until well done,
allowing half an hour for each pound.
If the skin cracks during the last Of
the baking, rub it over with the drip
pings. Make a gravy from some of the
fat, adding cider instead of water.
Serve on bed of watercress or pars-
ley, garnished with an apple or lemon,
paper frill for the tail.
Fish scallop.-Flake any sort of
leftover fish, carefully removing the
skin and bones; mix with highly sea-
soned cream sauce; do not make it
too moist. Place in buttered scallop
Shells Pipe highly-seasoned mashed
potato to which beaten egg has been
added, all over the top in whorls. Set
In hot oven until the tips Of the
potato are brown.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

A Delicious Salad Served With Rice.
amounts Of fresh fruits may be used
in the same way. Grapefruit makes
delicious salad served with rice and
French dressing. Plain, cold boiled
rice or cold pressed rice may be
served with lettuce with a hot on cold
cheese dressing or with mayonnaise.
Either adds greatly to the nutritive
value Of the dish and gives 1t dis
tinctiye flavor. Because of Its tex
ture rice readily takes up the flavor
of any dressing.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

+ IKE the Greeks bearing gifts, come
~ the new tailored and daytime
rocks for fall. They are in an insplr-
ng company bringing pleasing varia-
tons of the slim, straight dress that
still holds the allegiance of fashion
able womankind and they inform us
Of certain points which stylists insist
lpon On some of these points they
Bll agree: they have long sleeves they
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

w ] I II d s III u | l
amount of meat,
which will prove
an advantage to
both the purse
and family.
Birds Nest.
Mash six cooked
notatOpS. sea son
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
RICE is EXCELLENT
BASIS FOR SALADS
Useful Also in Fixing Up
Left-ODers OF Many Kinds.

prepared by the United States Department
of Agriculture.)
Cold boiled rice, If very dry and
fiaky, Is an excellent basis for many
salads and may be the means of us
ing left-overs of vegetables, fruits,
meat, or fish, says the United States
Department of Agriculture. For In
stance, leftover peas carrots, green
beans, or fresh tomatoes may be COM
bined with leftover rice, and email
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

finds small favor with the Parisienne,
and save in special instances and foi
a brief moment when the season is In
its infancy, it is always minority
chapeau.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11

Strength OF character is not mere
strength of feeling; it Is the reso-
Lutte restraint Of strong feeling 1t
is unyielding resistance to what
ever would disconcert US from
without or unsettle us from with
in.-Dickens.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
SouMe of Peas Useful
for Luncheon or Supper

Lima beans, split peas, cowpeas or
fresh or canned green peas may be
used to make luncheon or supper
dish that is fairly substantial, says
the United States Department Of Agri-
culture.
tablespoonful cupful mashed
-four coo k &c peas
tablespoorfuls (any kind)
fat 8 eggs
cupful skim 1 teaspoonful salt
milk Y teaspoonful
pepper
Few drops of
onion juice
Make a white sauce from flour, fat
and milk Mash the cooked peas to
a pulp. Beat white and yolks Of eggs
separately. Mix Vegetable pulp, season
Ings, sauce and well-beaten yolks. Fold
In stiffly beaten whites, put in creased
baking dish and bake In slow oven
until firm.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
Spangles Appearing

Spangles appear on the latest eve
ming frocks. In midnight blue or
black chiffon, some of these frocks are
powdered with spangles Hike the sky
with stars
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
Stuffed Green Peppers

s green peppers. liz cupfuls meat
az cupfuls fresh stock thickened
corn. with 2 table,
u onion tnup fine. spoonfuls -four.
IL cupfuls meat La cupfuls bread
chopped or crumbs.
ground fine. " tie a p onful
Dash of pepper. salt.
Remove the tops and seeds from the
peppers and parboil in boiling water
for two minutes. Remove from the
water, drain, and put in a casserole.
Stuff the peppers with a mixture Of
the corn. onion, meat, bread crumbs,
thickened stock mixture, and season
Ing and bake. Canned corn may be
used The mixture may be varied by
using other materials such as rice and
tomatoes, suggests the United States
Department of Agriculture.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
Preferred Combination
of Meat and Vegetables

Among the many combinations OF
meat and vegetables which constitute
a stew, the recipe below is preferred
in parts of Virginia and Georgia, and
is one of the dishes made popular by
canning club girls under the direction
of the United States Department of
Agriculture and the state agricultural
colleges.
The meat should be cut up In pieces
and Drowned before stewing. A sour
sauce may be made Of vinegar, tomato
catsup, little worcestershire sauce
and pepper to taste. The meat should
be simmered In this sauce till nearly
done, the vegetables then added, and
the cooking completed.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-11
GOOD THINGS TO EAT

Meat with vegetable combination
will serve wholesome main dish
Evening star., 1924-10-05
$3333.955

wonderful
almost There
fale backed
There ebratey beaded
metal lace edged with Then
and poe tw he majority of the tailored have long The
of the charming models in the sale.
Floor