davidaulloa/AmericanStories huggingface dataset:
New Britain herald., 1924-10-31

N ECENTLY it was pointed out K that though women spent AZ eighty five per cent of the money spent in this country in re- tail stores, most women know precious little about the problems of the retail merchant. They are blissfully ignorant, most of them, Of details of business etiquette that one business man would feel obliged to observe in his dealings even with a rival business man.
 One of the most striking instances of this has to do with payment of bills. One business man knows that in dealing, with another business concern he should follow strict pro- cedure in paying his bill. If he has agreed to pay within thirty days, he makes 1t a point of honor to do so. If he cannot he asks for an exten- sion of time. At least, if he does not do this he is aware of the fact that his business manners have been bad. But a great many womenshave a notion that it doesn't matter much whether they pay their bills this month or the next or the one after. Who knows? Whats the difference so long as they pay some time.
 Then there is the much h-discussed return evil. And that to her abuse of store courtesy-having merchan- disc sent home on approval. Some women make a practice of having articles sent home from several stores at the same time, so that they can make their selections in
New Britain herald., 1924-10-31
When You
 Telephone to a
 Business Office

VT is the rule in a good many |
 offices that the telephone oper- 4 ator or stenographer who an swers the telephone should take the name of all persons phonlng Tn before inquiring as to whether the person called for is in or not or giving out this information When you call at friends house you do net wear a mask and then ask the maid who answers the door whether the mistress IS in And remember when you use the telephone you are to all intents and purposes masked. It has come to be regarded as the part of pusi- ness and social courtesy in tele- phoning to remove this mask at once by beginning your end Of the conversation by saying: This IS MT. So-and-So." or This is the Brown and Brown Co.," and then: "Is Mr. Smith in?" Or If your name would convey no meaning whatever then to state briefly the nature of your business, as: "l want to make a complaint about late deliveries; is the general superintendent in?"
 This really saves time, your time and the time of the person you are calling. If you don't give your name first, but ask if MT. Brown, whom you wish to talk to, is in, something like this may happen: Mir. Brown may be at an impor- tant conference or he may be en- gagged in some mental concentra- tion that makes it necessary that he should not be disturbed save for very important business. It is always his prerogative to leave callers who have no appointments waiting or to make future appoint ments with them, and those same callers should not feel that they have the privilege simply because they are telephoning to break in on a busy mans time at any moment.
 Well, supposed he is thus en- gagged. The telephone operator or stenographer may not even know whether MT. Brown is in. She gets the name of the one calling and with one ring of his bell finds out whether or not he is in, or an- nounces the name of the caller, and learns whether he is at liberty 10 talk at that moment. If she has not found out the name of te one calling she first has to ask the busy MT. Brown whether or let he is in, then she has to an- ser the one calling, saying that 1T. Brown is in, and asking for Ioe name, and then again before ,u uecting the wires she has to ruC Mir. Browns bell and an l,0npCe the name and learn N htlner or not he wishes to be interrupted at that moment. So perhaps there is some justification for the telephone operator in ask ing who wants him-though she might perhaps say more courte- ously: Who is this speaking, please?" when the person does not begin by announcing his name.
 Perhaps it is not all curiosity on her part, as some persons seem to think.
New Britain herald., 1924-10-31
Placing Your
 Maids Room
Where Is It? And Is It Comfortable?

CT IoUsE maid like pig, and
 you can't blame her if shs
 lives like pig" remarked blunt housewife when she looked through a new house with an agent who hoped to sell 1t to her. The maids room of the house was placed under the eyes of the third hoor--a room with a single window that suggested insufferabiy hot nights. But even this room was many degrees better than the rooms that were designated maids rooms in houses built a generation or tive ago. ..-
 Housewives and maids alike have changed their ideas as to what con- stitutes proper maids accommoda. tions. The fact is that servants quarters in some really unpreten- tious houses nowadays possess con- reniences - running water, bath room, steam heat. large windows that would have been counted . luxury for many mistress a gen. eration or two ago.
 One problem tlfat presents itself to the builder is how to give the maid quarters apart from the fam fly in this day when every extra hall or stairway add enormously to the cost of building. The old trick of course was to have back stairs and a back hall and maids quarters either in a separate wing or on the third floor Now back stairs are counted as a large additional ex- pense. Moreover, to carry pipes and plumbing to the third floor-ard this we consider an essential.- makes the cost of construction take on startling figures,
 In some recently built houses the problem has been solved by pla cing the maids room on the ground floor. Sometimes it opens directly on the kitchen, but this has obvious disad- vantages. Better planning shows the maids room across 2 small hall from the back entrance, leading also to the kitchen and the front hall.
 Slaves quarters of the pre-war South are the prototype of another plan that has been adopted for the construction of other country houses where a small bungalow on the grounds shelters the domestics However it is far cry from the old slave quarters to" these little houses possessed of all modern con- lventences.
New Britain herald., 1924-10-31
Banana Sandwich
"What's the Difference"

the privacy of their own homes. The articles they do not decide to take they send back.
 Of course this is bad manners. It is the kind of thing that hardly any women would do if she were deal ing directly with the merchant and the merchant knew her personally. But, she asks: Whats the differ - ence? Everyone does these things the stores still make profits"
 Now merchants, protesting among themselves against these instances of bad manners, have decided to let women know just what difference 1t really does make. It makes it necessary to ask very high prices, Someone, of course, has to pay for all this expensive service, and ulti- mately, of course, it is the purchaser who pays.
New Britain herald., 1924-10-31
It's the Individual Touch That
 Counts

IF your time is limited there is
 often wisdom in prepared food ~ products, the number of which in present-day groceries is legion. But there is also wisdom and good judgment in adding little individ- ual touches to these prepared foods to add to their flavor or to disguise the fact that they are not home made.
 The amount of prepared mayon- naise sold in the grocery stores is constantly on the increase. Women who at first held back, saying that they could detect the difference between homemade and prepared mayonnaise, are being won over to the sort that comes in bottles, It is quite possible to change the flavor so that no one would sus- pect that you had not made your own. The addition of a little lemon juice is a good idea. especi- ally if you are using the mayon- naise on a sweet salad, on banana salad, pineapple salad or apple salad, for instance.
 Some people like the flavor of vinegar better than lemon juice. The addition of a very little tara gon vinegar adds distinctiveness. This goes well with fish salads lobster, crab and other shellfish. A little mace, mustard or onion juice might be advisable in making different sorts or salad.
 The sort of cake that can be bought in paper cartons has been a great boon to many busy house. wives. Sometimes you do not have time to make cake, but you do have time to make icing or filling. Then you can buy the ready-made cake, split it in two, add the flll- ing and then cover it with icing and you have a cake that has all the earmarks of the homemade sort.
 There are prepared cake Hours, some of which require only the addition Of water in order to make a batter that will make excellent cake. These are good. but if you add milk in place of water, an extra egg or perhaps little but ter you have a cake richer in putr;p,apt ond moro favnrsnma Then. too, you may add flavoring extract to vary the flavor of the cake made of these prepared cake mixtures.
New Britain herald., 1924-10-31
Have You Any
 Goldfish |?

HAN you Jar or SOlu Hsh : TT They are tremendously in ~~ the vogue just now. And the reason why isn't that the gold fish are any different from gold fish of a few years ago, but that the glass jars for holding them are different. They are more at tractive than they ever were be- fore. Therefore everybody wishes to have goldfish.
 There was a time when all pet goldfish-they are never pet gold fish in one way, but all tame gold f1sh-lived in globes-just big or little or medium sized globes of glass.
 But that was a long time ago and the ethics of keeping goldfish have developed largely since then, For now one has a truly lovely thing wherein to keep ones gold fish. It may be any shape one de- sires, and one chooses the shape to suit ones taste and ones rooms.
 One of the prettiest of the new holders for fishes is a bowl that swings from the ceiling or from a bracket high up on the wall. This globe looks like a big Japanese lantern, with a lacquered base of red or green or black, and color full tassel hanging from it, and cords at the top swinging it from It's hook or bracket. This is a particularly decorative bit of fur nishing.
 There are also all the charming fish bowls or holders that stand on supports of metal. These are sometimes just little frameworks that are placed on the table. Sometimes they are high ones standing on the floor. The metal is finished usually in an antique bronze finish.
 Sometimes the fish bowl is iri- descent in color and this is par ticularly attractive. For 1t sug- gests all the brilliancy of soap bubble captured and made tan gible.
 You know, don't you, that there are supposedly harmless liquids which you may dissolve in the water in a fish globe to tint the water? There are, so that you may have blue or green, red or yellow tinted water.
 A few years ago French actress established the custom of casting her most prized bracelets into her bowl of fishes simply to be able to enjoy their beauty un- der water. Since then there has come about a fad for buying bracelets of gay colored stone just for the purpose of putting them in fish globes. They come in red and green, blue and yellow. You can buy them for fifty cents apiece.
 And then there are colored marbles sold especially to pile in your fish globe. These, too, are a pretty trick as they make the fish l globe more interesting in color.
New Britain herald., 1924-10-31

front and sometimes under the arms. This is especially useful to wear after a shampoo, when the hair is drying. It may be made of towel- ing by the yard bound about the edges with ribbon.
 For small children little pinafores of toweling serve the useful purpose of protecting their clothes while they eat and play. Like the run ners, these are decorated with cross- stitch designs.
 Wash cloths of all sorts, and monogramed towels should be in- cluded in your list of attractive things to make of Turkish toweling.
 And then there is the baby's doll illustrated. It is made from a wash cloth. One side is turned over and then rolled about a quarter of the way across the cloth, and then
New Britain herald., 1924-10-31
Eliminating Dust
 Catchers

<<YF house builders ever had to
 take a hand in the spring or
 @ fall housecleaning they'd build houses differently" reflected young housewife the other day who had been busy for days with the first bit of real housekeeping of her life.
 Consider the usual sort of pirture moulding. Nowadays it is plac d at the top of the wsll--with just enough space between it and the ceiling to allow the end of picture hook. This is an excellent cranny for dust. and very difficult one to clean.
 In many houses these picture mouldings are almost never used. Small pictures are hung in groups on walls with small wall pins, and large pictures or mirrors are hung by means of silk cords hung from ornamental pegs. In building or planning a house. therefore, why not leave out the moulding entirely? The line of moulding gives contrast at the top of the wall, but this could be achieved by a perfectly plain, ungroved band of wood set so close 10 the ceiling that no dust could lodge on it.
 You do not realize how many crevces and grooves there are in most woodwork until yours is the task of cleaning it. Doubtless these grooves and crevices are intended to be ornamental. But, honestly, are they? Couldn't a mop board, for instance, be just as attractive if made perfectly smooth, with the top plainly beveled at an angle to shed dust rather than to catch 1t?
 The tops of doors are usually overlooked in the weekly cleaning. and when housekeeping time comes we are amazed at the amount of dust that has accumulated there Yet usually the tops of doors are left unpainted and unfinished. This makes it difficult to do the cleaning perfectly, for the dust is usually inbedded in the grain of the wood What simple trick to paint doors at the tops. One expert says that there would be less tendency for doors to stick at the tops if they were always painted there.
New Britain herald., 1924-10-31

H licious things made of @ ~ bananas. Try them and add the best of them to your regular cooking repertoire.
 Banana Cream
 One pint whole milk, two eggs, two oranges, two cups sugar, one pint cream, one pint banana pulp, half lemon, one teaspoon vanilla. Just bring the milk to the boil, then stir in the well-beaten eggs, add the sugar and cook until smooth; then let cool and add the vanilla. Add the cream and pour into the freezer and partly freeze; then stir in the banana pulp, and the fruit juices and complete freezing. Serve in glasses with balls of banana rolled in lemon juice, and then in powdered sugar.
 Compete of Bananas
 To make a delicious compete of bananas, boil one cup of orange juice and pulp with the juice and pulp from half a lemon and cup of sugar for five minute. Dip five or six ripe bananas into boiling water for half minutes and ar range them on a dessert dish. Pour over the syrup which should be rather thick and sprinkle with chopped nuts.
 Another good banana, compete is made in this way: Boil one cup sugar with two-thirds cup water for ten minutes to make a syrup. Then add the grated rind and juice of half a lemon, one-fourth teaspoon of vanilla. and let stand until cold. Pour this over four bananas that have been pared and cut in two lengthwise and then quartered. Chill and sprinkle with chopped nuts and serve with whipped cream.
 Banana Croquettes
 Six bananas, one egg, one cup DTtdu Cl uIu Usp tUc tduicbpUOu milk, half teaspoon salt, one cup drippings or oil. Peel bananas and scrape of coarse fiber, cut in half and dust with a little salt Dip bananas in egg beaten with cold milk; roll in bread crumbs.
 Banana Tapioca Sponge
 Peel and slice half a dozen ripe bananas and cook them for ten min utes with half cupful of water and two ounces of granulated sugar. Then add the juice of half lemon and put the mixture through a fine sieve. In the meantime boil two ounces of tapioca in pint Of milk for about half an hour-until the tapioca is soft and transparent. Add sugar to taste and mix with the banana pulp. Then fold in the beat en whites of two eggs and beat until the mixture Is nearly cold. When it is cold, pile it high in long stemmed glasses and serve. Whipped
New Britain herald., 1924-10-31
CREPE DE CHINE

Naturally crepe de chine often serves for warehouses. The mills must have been running over time to supply the world with this fabric. There is no single garment a woman wears that cam not be made of one of the weaves of crepe. There are many, as you know. all alike except for certain roughness of the surface and thick ness of the weave. All are borrowed from the Chinese. except the kind that comes from Morocco.
New Britain herald., 1924-10-31
AS TO PUREEs

The term puree Is used in thres senses: as soup, as a vegetable and as a sauce. All purees are made by boiling or stewing vegetables in broth or water, passing the mixture. when cooked, through sieve.
 If it is to be used as soup, the pulp is diluted with stock, milk, or water to the consistency of thick cream.
 If it is to be used as sauce, the consistency varies with the mate rial employed, but may be de. scribed. as rule, as being thinner than the vegetable and thicker than the soup, as tomato sauce.
 Soup purees do not keep. usually. more than twelve hours in moder- stely warm weather, and not much longer in winter.
New Britain herald., 1924-10-31
Leftover Corn

w THEN saving cooked corn do w not cut from the cob until l.,, a
 W little while before you wish to use it, as it remains jucier If left on the cob.
 For breakfast you can make a de- licious egg omelet from corn left at dinner the day before. This calls for four eggs and enough corn to make a cupful when 1t has been cut from the cob. Put the corn in the top of a. double boiler with a table spoon of flour and a tablespoon of butter with salt and little pepper, and cook for four or five minutes. Now beat egg whites and yolks separately, add the cooked corn to the yolks gradually and then fold the mixture into the whites. Have the omelet pan evenly buttered, pour in your egg mixture and cook slowly.
New Britain herald., 1924-10-31
GcIDDLE CAKES WITH EGGS

One and three-fourths cups flour, one-half tea spoon salt, three tea spoons baking powder, two eggs, one and A half cups milk, one tablespoon shortening. Mix and sift dry ingre- dients: add beaten eggs, milk and melted shortening; mix well. Bake immediately on hot griddle.
New Britain herald., 1924-10-31
Banana Delcacies in Many Guises
 Here Are Recipes for Dishes Both Noursng and Tempting

tablespoons lemon juice, six, table spoons hot water. Remove the skins of bananas; scrape off the strings; cut in halves lengthwise, then once across; put in layers in shallow pan; mix the other ingredients to- gether and spread between layers Of bananas and on top; bake thirty minutes or longer in slow oven un- til rich in color. Serve hot.
 Banana Cup
 Peel and slice six bananas, and add pulp and juice from two grape fruit and two oranges Add six candied cherries and powdered sugar to taste. This is enough for six portions.
 Fried Bananas
 Peel bananas and cut lengthwise and then in two crosswise. Brown in bacon fat and serve with the fried bacon.
 Banana Sandwich
 Cut some white bread into rounds, butter thinly, and cover with thin slices of banana and little sugar and lemon juice. Add a second round to complete the sandwich.
New Britain herald., 1924-10-31
Corn Oysters

To make these have ready scant two cups of corn cut from the cob. Mix with two eggs, pepper, salt and three -fourths teaspoon of baking soda. Have ready some fine dry bread crumbs and mix enough with the corn to fall into cakes from the end of a spoon. Fry like griddle cakes on gridiron or frying pan.
New Britain herald., 1924-10-31
CELERY At GRATIN

Stew celery, cut in inch strips; when done drain; place in but tered baking pan; pour over this me cup of milk, salt and pep per to taste: then dust with bread crumbs. dot with butter, over all strew grated cheese. Bake twenty minutes.
New Britain herald., 1924-10-31
Corn Custard

This calls for a cup each of cooked corn and cooked lima beans, three eggs and a pint of milk, and s hearty enough to form the sub stantial dish for luncheon or simple dinner. Lightly beat the eggs with ort separating and pour over them ,duslly the milk that has been
 arded. also the vegetables and salt nd pepper to season, Mix well and o-r into a buttered baking dish, aIare the dish in pan of water and set into the oven to bake.
New Britain herald., 1924-10-31

THERE are many most attract
 i've things to make of Turkish
 towellng. They need some clever work, but they are not ex- pensIve, and they are so useful and so interesting that they may we'll form a part of your supply of Christmas gifts-which by this time ought to be piling up.
 To begin with table runners and bureau and dressing stand scarfs are made of strips of Turkish towel- ing, embroidered with cross-s stitch designs. The toweling of fine texture Is chosen for these. .
 Then there is the dressing sack sort of garment, made from big towel slashed halfway up from one end, rounded out fer the. neck, and tied together with ribbons at the
New Britain herald., 1924-10-31

doubled over This forms the head and the two arms. Features are embroidered on the face, and rib-
New Britain herald., 1924-10-31
GIFTS TO MAKE OF TURKISH TOWELING

bon is tied around the throat to look like cap strings. Another ribbon is arranged sashwise about the waist
New Britain herald., 1924-10-31
Bananas and Raisins
Baked Bananas

Six bananas, two tablespoons melt ed butter, one-third cup sugar, three
New Britain herald., 1924-10-31

cream can be added to make this a richer dessert.
 Banana Sauce
 Two large ripe bananas, four ta- blespoons lemon juice, one-hslf cup sugar, two tablespoons cornstarch, one and quarter cups boiling water, Mash bananas and rub through sieve into a saucepan. Cover immediately with lemon juice to prevent discolor- alton. Mix the cornstarch and sugar, add to fruit, pour on the boil ing water and stir till it thickens. Cook ten minutes. Strain and beat well.
 Bananas and Raisins
 Peel bananas and split lengthwise. Place in a baking dish and sprinkle with a little powdered sugar and lemon juice and place five or six raisins on each banana with enough water to cover the bottom of the dish. Cover the dish and place in d slow oven and cook about twenty minutes, basting occasionally.
 Baked Bananas
New Britain herald., 1924-10-31

FIBRE are recipes for many de- T licious things made of A A bananas. Try them and add the best of them to your regular cooking repertoire.
New Britain herald., 1924-10-31

cream can be added to make this a richer dessert
New Britain herald., 1924-10-31

<<YF house. builders ever had to
 take a hand in the spring or ~ fall housecleaning they'd build
New Britain herald., 1924-08-14

Saturday afternoon. This has always been one of the social events of the year among the foremen of the fac- tory. The trip will be made by auto mobile and on arrival a shore dinner will be enjoyed. In the afternoon 1t is planned to hold a number of ath- letc events with suitable prizes being offered.
New Britain herald., 1924-08-14
This New Treatment
 Never Fails to End Piles

Many sufferers from Piles or Hem orrhoids have become Respondent be- cause they have been led 10 believe that their case WIS hopeless and that there was nothing in the world to help them.
 To these people We Say, Go to your druggist and get an original box of MOAyA SUPPOSITORIES." One of these inserted into the rectum accord. ing to directions will be found to give immediate relief. They reach the source Of the trouble and by their soothing, healing. antiseptic action first the pain and soreness and then by direct contact with the ulcers and piles cause them 10 heal up and disappear forever.
 It's simply wonderful how speedily they act. Blessed relief often comes in one or two hours. Even in cases that have steadily resisted all known treat ments, marvellous results have been obtained.
 All druggists dispense MOAvA SUP in the original box or can get it for you on short notice.
 ITCHING PILES are not piles in the true sense of the word. For this con- iition MoAEA OIETMENT will be found all that is necessary.