davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1924-10-16
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Evening star., 1924-07-14
SOCIETY
The President and Mrs. Coolidge
/ Return to the White House
From Week End Cruise.

given last evening by hisibrotfser, Mr..
+. Mccormick Goodhart.
Gen. and Mrs. John A. johnston
Resting In Atlantic City.
Brig. Gen. and Mrs John A. john
ston, who closed their house on Mas
sachusetts avenue a short time ago,
are now at the Hotel Ambassador, At
lantic City, to remain for several
days.
Mrs. Frederick Young is spending
this month with her son at his sta-
tion, at Fort Hamilton, N. Y. She will
at Eastern Point, near New London,
Conn.
Mrs Thomas Bell Sweeney, who is
passing the summer at Bar Harbor,
Me-, entertained company at lunch
con yesterday.
Mrs. John Stewart McLennan enter
tanned a company at luncheon yester-
day in her summer home, AShintully,
birmingham, Mass.
Mrs. Robert E. Lee is at the Pick
| wick Arms, Greenwich, Conn.
Mrs. Charles P. Taft. I'd. and her
children are at their cottage at
| NarraganSett Pier. and later in the
summer will go to Murray Bay. Can
ada to visit Chief Justice and Mrs.
William Howard Taft
DR.. and Mrs Clyde NJ. Gearhart
| will go to New York Thursday pre-
paratory to sailing on the Majestic
for EUROPE. They will travel in Eng
| land. France and Germany. and will
be absent for two months
Mrs. L Grieg- Samuelson has her
mother. Mrs. James Agnew Grigg of
Richmond and Norfolk. visiting. her.
| Mrs. Grigg recently spent fortnight
Mr.. and Mrs. Frank Neal Grtgg, at
their place in Edgemoor.
Mrs. Grigg will leave soon to visit
her niece. Mrs. Alfred Randolph, at
Warrenton, Va.
The marriage of Miss Mildred
Baturin to DR.. E. A. Cafritz will take
place tomorrow evening at o'clock
at the home of the brides sister,
Mrs Henry A. Hirsh. the Rev. Julius
T. Loeb officiating. The bride will
Miriam Baturin. and little Sylvia
Rosenberg will be the flower girl.
Mr. Morris Cafritz will be the best
couple will leave for a wedding trip
to New York. Asbury Park and
Canada, and upon their return here
will open their apartment at the
Argonne.
Georgia Delegate Guest
OF Washington Relatives
Mrs. r. G. Dickerson, delegate
from Georgia to the Democratic ma
tional convention, and her son. James
Barclay Dickerson are the guests OF
Mrs. Dickerson's sister, Mrs. Frances
Moon Butts at the Toronto Apart
mentS.
Mrs. Dickerson will leave this week
for an extended trip through Vir-
ginia before returning to her home
in bonneville, Ga
Mr.. and Mrs. A. S. Wolfe of 1912
Longfellow street northwest and
Mr. and Mrs. ]. H. Littlehales OF 313S
Highland place northwest, are spend
ing some time at Haddon Hall, At
lantic City.
Mrs. Margaret Howard. wife Of
Charles P. Howard, president Of the
International Typographical Union, is
visiting Mrs. Hugh L. kerwin of this
city. Mr.. Howard will join her here
before returning to their home in
indianapolis.
Miss jamie Z. Page and Miss Birdie
Page leave for Chicago. Denver, Los
Angeles and San Francisco tomor-
row. They will return in September.
Miss Daisy Prentice is spending the
summer at the Hotel Thorwald, Bass
Rocks, Gloucester. Mass.
Mr.. and Mrs. d. Y. Pfeirer are
motoring through the White Noun
tains.
Mrs Bert F. Clark, widow of Lieut..
Evening star., 1924-07-14

Clark, q. S. N and Miss Margaret
Smith Of Washington are at the St.
Francis Hotel in San Francisco, after
visiting the Grand Canyon Of Arizona
Evening star., 1924-07-14

return cast by way of the Canadian
Rockies, stopping a few days at Lake
Louise and Banff
Evening star., 1924-07-14

Mr.. and Mrs. Harley p Wilson have
returned to their country place, Hol-
lin Hall. near Alexandria,. Va, after
passing some time in New York
Evening star., 1924-07-14

Mrs. Bert F. Clark, widow of Lieut.
Evening star., 1924-07-14

given last evening by lis;bro OF her, NJ
+. Mccormick -Goodhart.
Evening star., 1924-07-14

Mrs. Hamilton Wright sailed Sat
urday On the Homeric for a six-week
stay in Europe.
Imperial Valley press., 1924-10-09
WHAT EUnOPE THINKS

Americans always interested in what Europe
thinks of America Here is the report of American
professor of political science returning home after
several months abroad.
All Europe, he says, "is interested chiefly in two
things far America is concerned. They pro-
hlbiton and our attitude toward the League Of Ma
TONS
As regards the League they would like tns
try to join and find it hard to understand why it
fuses That is an old story As regards prohibi
tion there is surprise.
'The thinking people OF Europe" says this OBJ
server, Especially in England look upon prohbi
tion law, great and interesting experiment They
no longer jest about it. and in more than one quarter
/ found encouragement.
Americans too, not jesting about prohibition
so much as they were while ago And there Will be
no question about Europe taking the thing seriously
when America does If the experiment succeeds here.
it may yet sweep the world; as the great American
political experiment in democracy has done.
Imperial Valley press., 1924-10-09
LAST WORD ON MARS

The astronomers have been analyzing and digest
ing their observations of Mars, made while the planet
was visiting few weeks ago. and returns are SLOW
" coming in One of the latest and most trustworthy
from the Carnegie Institution, making public the re-
suits of observations made at Mount Wilson, Cantor
MA with a telescope over eight feet in diameter 1t
deals with temperature and climate, and should be
good evidence as to the habitability of Mars
AS interpreted by able scientists, the records m
dcate that the mean temperature over the lce-capped
south pole of the planet is 95 degrees below zero II Is
hard to imagine mea1ler temperature than tnat
Even the Martian tropics chilly enough to give
starcazer the shivers. In the tropics the average
morning temperature, between sunrise and nne CLOCK
at which tine the Martian children should be getting
their breakfast and going to school, is 10 degrees above
zero Under those conditions we may well question
whether there are any children and any schools Inc
Temperature in the tropics at noon rises to lo degrees
above freezing AZ degrees Fahrenheit but no sooner
does the snow at the equator start to thaW than 1t
freezes up again. Noon unlike noon on the earth' IS
the hottest time of day, because the air IS so th II
doesn't hold the heat. $50 ,4
It's hard to imagine any kind of life on planet
like that except possibly foreign legion made up 6t
Arctic explorers. Macmillan and Stefansson might
like it there.
Imperial Valley press., 1924-10-09
NO HELTUM FOR ZP.3

When the YRS Americas new. German-buit
giant airlglbe arrives at its hangar in this country
an odd situation will arise Either the ZR-3 or its sis
sl III SNIP the mighty Shenandoah, will be out of luck
all dressed up they say, with no helium Gas to lift
it up into the air.
The United States government has only enough
heum on hand to fly of these great airships at
time At present this heum is in the Shenandoah
and II possession is nine points of the law in the air
her crew may be able to hold onto this treasured gas
Tn the other hand orders orders and the govern
ment demands that the Shenandoah surrender her lift
ing power to the new ship, she'll probably have to do
it.
Il his seems to mean that either one of the ships
will have to the dangerous inflammabe hydrogen
gas which has caused many terrible disaster already
or else the United States citizens will be denied the
thrill of seeing both these drgbes in the air at once
Anyhow the one that can't lifht won't be breaking
away from its mooring mast, and that should be
fort to somebody.
Imperial Valley press., 1924-10-09
THE SABBATH

.so are has ever been tempted to dissipation OF It's
energies like this rich and complex age OF ours says
Henry Churchill King, president OF OberHn Oolege
Nr s,,o ever needed more determined and thoughtlu
ee If It's Sundays Even for simply deferring old age
i i we'll for one day Of the week to rid the mind o1
lesser cares and keep the soul open to the uplifting ana
refreshing tides of life -
This may be- after all, the best argument there IS
Coz old-fashioned Sunday observance. The oaDoath
was meant to be literally day OF rest
There is story of pioneer VINO century OF hiole
,o travelled west from New England IN an OK cart 10
ttla IN the Middle West. 1t was long, hard Jour
nv and the other people in the caravan were eager 10
at ahead So they kept right on, over sunday. MS
rc,lar pioueer declared that ne would nellner dD0f
Peie nor make his OK labor on the Sabbath 50 ne
i,'avs made camp Saturday night and dd hot start
- mil Monday morning. And he was the 1lrSt 10
reach the new settlement - 10 ;,bt no toa4
III hi comnetitors in business professional work or
10 IL fhe same procedure, not ohly "hlllie II 'Ae
80 - = hut preserving his peace OF mind
,yholaeale druggists want + the dls!rlpulioh Oh
,,s n,t an d dspensary basis instead o. oSpei'-
~ ~. 1i,,,or why not dispense with II!
co,,a of the conservative campalgheIs can 0'"i"
,a,.ar fban they can stand Pat Harrison.
rs.aoce ana Germany has agreed aDoaI IepaI@t plI+
"a North and South Ireland are agreeing aoous 1?
los' , hanndas,y and follower oi tls5etn |
tns ~ ~, lines starting off IN opposhe qlIeetion i 20
'haa ~ satnally but somehow we cant qulle
neeR N Cen Dawes and Senator La folie''o so'
flng together.
Imperial Valley press., 1924-10-09

co,.a of the conservative campaigners cai
ns,as fhan they can stand Pat Harrison.
Imperial Valley press., 1924-10-09
Bobby Lee"
Boys Hats

LOBBY LEES" for boys are manAish
and sturdy Sailor, turn downs ana roll
brims of Suede, Tweed and numerous soit.
ings, s1.95 p s49g
Imperial Valley press., 1924-10-09

Wholesale druggists want !, the d4Strlput
-. =, ! disDensary basis. Instead o. q
's iau9i 1i,,,or ro why not dispense with it?
Imperial Valley press., 1924-10-09
Stylish Frocks~ J.
SIS $685. -$49.5O

he Largest and Best Line OF Popular
Priced Frocks That g. Solomon Co. Have EUer Shown
GREATER SAOONS offers the largest line priced
the Imperial Valley with
values be duplicated
ecsCrepes- San-in the
exclusive Saomons
Imperial Valley press., 1924-10-09
"Madge Euans
Girls Hats
81 to $40

--MADGB EVAEs girls Hats offer the
same fabrics, the same individual styling as
the best ladies hats. A new shipment just
in. $500 up.
Imperial Valley press., 1924-10-09
Slips At pO'OV
In Black. Brown, Tan, Gray, Henna

"A NEW SHIPMENT new lower price best
radum slips. Made from a fine heavy grade Of radum
decorated with bands OF hemschng All the coors
in all sizes at $3.50
The Colorado statesman., 1924-01-19
AMBER MARMALADEIS Is
GOOD DURING WINTER
Citrus Fruits Are Handy to Re.
plenish Stock of Sweets.

prepared by the United States Department
of AErculture)
When the supply of preserves made
from summer berries and fruits begins
to run low, the stock of sweets may be
easily replenished by the use Of the
citrus fruits. A delicious mafmalade
can be made by combining an orange
grapefruit and a lemon of average
size, with sugar and water.
The following recipe has been
standardized by the United States De
partment of Agriculture:
Amber MarmaTade From orange, Grape
fruit and Lemon.
1 orange. Weighing about ounces
l grapefruit. weighing about pound
ounces
l lemon. Weighing about ounces
Select especially tender, clean, yell
low, smooth-skinned fruit, free from all
blemishes. The thick-skinned varie-
ties are better for this purpose than
are those having a thin, tough peel,
since this thin peel is. likely to become
still tougher, after cooking with sugar
and acid.
Wash the fruit well. Remove the
skins and slice them very thin. Cook
this peel in a quart of cold water, three
times for five minutes each, discarding
the water after each boiling.
Cut the fruit pulp into th.n slices.
removing the seeds and rag and COM
bine this sliced pulp with the par
boiled skins. To each weight or meas
ure of fruit add three times its own
weight or measure of water and boil
% minutes. Then add equal weight
or measure of sugar and boil rapidly
for 25 minutes longer, or until the
jelly stage is reached. Put at once
into scalded jelly glasses, and when
cold cover with paraffin.
The amounts of fruit mentioned
above make about five pints of MARINA
lade (12 to IA glasses).
The marmalade should have a clear
amber color, not at all of a brownish
cast; 1t should be jellied throughout,
and the strips of peel which it con-
tains should be transparent and tender.
When larger amounts of fruit are
used, longer periods of cooking will
be necessary before the jelly stage Is
reached, because of the larger amount
of water which requires to be evaporat-
ed by boiling.
The Colorado statesman., 1924-01-19
SEASONING SALADS is EASY
Imagination, Ingenuity and Supply Of
Ingredients Are Chief
Requisites.

Recipes for salad dressing may be
found in any good cook book. Recipes
are not needed for combining fruits or
vegetables into palatable salads, says
the United States Department of Agri-
culture. Imagination, ingenuity and
good seasoning shelf are the chief
One must be able to imagine the taste
of various materials in combination,
and to reject those that would for
some reason conflict. A little ingenuity
in experimenting, however, may bring
out unexpected and pleasing flavors.
The seasoning shelf may contain
number of ingredients which give zest
to milder flavors.
The Colorado statesman., 1924-01-19
Plain Bakins-Powder Biscuits.

between the tips of the fingers until
it is like a meal. Add just enough
cold liquid to make soft dough that
can be handled on the board, mixing
with knife if possible. Mix quickly
and handle the dough very lightly.
Place it on a Toured board, roll to the
thickness of one-half inch, and cut
into desired shape. Place the bis
cults on baking sheet or in shallow
tins and bake in a rather hot oven
ten to fifteen minutes or until thor
oughly baked.
The Colorado statesman., 1924-01-19

who smokes or INDUCES In alcohonc
drinks can ever attain perfection In
sauce making. One must have very
sensitive sense of taste. There are
few who can equal the French in the
making of sauces. The fiavoring or
seasoning is the thing most conspicu-
Gus.
Sauces are a thickened fluid ha-
vored in various ways with vegetables,
meat boncd and spiced with all sorts
Of herbs and aromatics. The thlcken-
ing consists of starch in some form.
either flour, cornstarch, arrowroot,
prepared in the form of roux, which
may be any of these cooked in butter; ;
for brown roux the flour is Drowned
Egg yolks are also used as thicken-
Ing.
The liquid for the sauces may be
stock, milk or butter, or III cold sauces.
oil. The vegetable flavors are onions,
leeks, garlic. peppers, green, red and
hot; carrots, turnip, celery and mush-
rooms. Zest is sometimes added from
the rind of lemons or oranges.
Herbs and aromatics are thyme,
marjoram, bay leaves, parsley and
chevril. The bones used for the
sauces for meat are preferably veal
bones, crushed and roasted. Fish
heads and fish bones are used for fish
sauces. We have a basic sauce pre-
pared with flour or starch of some
form with butter, milk or stock, called
white sauce. The brown sauce Is pre-
pared by browning the flour, or in an
emergency adding color in the form of
caramel.
Tomato sauce is prepared much like
soup. The object of all sauces is to
serve a savory fluid appropriate to
the dry dish with which it is to be
eaten.
The Colorado statesman., 1924-01-19

Add gradually one cupful Of milk, one
teaspoonful of baking powder or one
half teaspoonful of soda. II sour milk
is used, two beaten eggs and one tea
spoonful of butter. Turn into very
hot iron gem pans and bake In hot
oven about one-half hour.
Cream DeIights.-Mix and sift one
and one-half cupfuls of good pastry
flour with one teaspoonful of salt, one
teaspoonful of baking powder. Add
very slowly enough thick cream to
make dough soft enough to roll out.
Pat and roll as thin as possible. Shape
with a cutter, prick with fork and
bake in a moderate oven. Serve with
salad.
currant Nut Mufflns.-Mix two ta-
blespoonfuls Of sugar with three ta-
blespoonfuls of melted butter, one
well-beaten egg, and two cupfuls of
sifted flour with three teaspoonfuls of
baking powder. Add one-fourth cup
full each of dried currants and nut
meats, one cupful of milk and beat
well. Drop into creased muffin pans
and bake one-half hour in a moderate
oven.
Rice Muffins.-Mix and slft two cup
fuls of flour with three teaspoonfuls
of baking powder and one tablespoon
full of sugar. Work in one cupful of
cooked rice-the brown variety is best
add one well-beaten egg, two table
spoonfuls of melted butter. Beat we'll
and bake in hot creased gem pans for
one-half hour in a quick oven.
Drop Doughnuts-Take one and one
half cupfuls of flour sifted with two
teaspoonfuls of baking powder, pinch
of ginger and a grating of lemon rind
for flavor; add one beaten egg and one
half cupful of milk; add a pinch Of
salt, mix well and drop by teaspoon
fuls into hot fat. Roll in sugar and
serve warm.
The Colorado statesman., 1924-01-19

curl. Serve on toasted crackers ana
spread with
Maitre d'Hotel Butter.-Beat one
fourth of a cupfui of butter to cream,
beat in one-half teaspoonful of salt,
dash of pepper and add very slowly
one tablespoonful of lemon juice.
Velvet cake.-Cream one-half cup
ful of butter, add gradually one and
one-half cupfuls of sugar, the yolks
of four eggs beaten thick, and one-half
cupful of cold water. Mix and sift
one and one-half cupfuls of flour, one
half cupful of cornstarch and four
teaspoonfuls of baking powder; ado
TO the first mixture, then add the
stiffly beaten whites folded in lightly,
Put into a pan and sprinkle with
almonds and powdered sugar. Bake
forty minutes in a moderate oven.
Raised ouohnuts.-Crumble one
Yeast cake into one cupful of scalded
milk which has been cooled. When
the yeast is well-blended add two eggs
beaten light, one-third of cupful OF
sugar. one-haIf teaspoonful of salt, two
tablespoonfuls of butter, and about
four cupfuls of flour; mix to SOFT
dough and knead ten minutes; cover
and set aside over night. out OF
drafts. In the morning roll into
sheet one-half inch thick and cut into
rounds; let stand until doubled in
bulk. fry in deep fat. Before serving,
shake in a paper bag with few table
spoonfuls of sugar, one doughnut at
time.
Sweet Potato Waffles.-Mix one cup
full of mashed, cooked sweet potatoes
pressed through ricer; add one cup
full of sifted flour, one-fourth cupfui
of sugar, one-half cupful of melted
butter or fat, and one cupful of milk
Add one well-beaten egg yolk and the
stiffiy beaten white; fold in at the last.
Cook on a creased waffle iron
Chocolate Walnut Cookies.-Beat
four eggs very light, add one pounc
of brown sugar and stir well. Adc
one-fourth of a pound of bitter choc
olate (grated), one-half teaspoonful oi
vanilla. Then mix all the ingredients
and add one cupful of English walnut
meats and two cupfuls of flour, oi
enough to make a drop batter. DroE
by teaspoonfuls on baking sheet anc
bake in a moderate oven.
Nua Nlet ~eeo
The Colorado statesman., 1924-01-19

nutmeats, one tablespoonful each of
cloves and cinnamon. Mix and warm
| the molasses, honey, sugar, butter and
| lard; add the soda in the sour cream.
| Mix all the other ingredients and add
flour until a stiff dough Is formed-a
little stiffer than that used for cookies.
Let stand until morning. Roll out and
cut into any desired shapes. Frost
with powdered sugar moistened with
lemon juice. Pack in jar and keep
month This recipe makes about
seven pounds of cookies.
Pfeffernuesse.-Take one pint each
of corn sirup and New Orleans mo-
lasses, one-half pound OF shortening,
one-half pound of brown sugar, two
and one-half pounds of flour, one tea
spoonful of soda, two teaspoonfuls of
cinnamon, one-half teaspoonful of
cloves, one-fourth of pound each of
almonds anG citron chopped fine, one
lemon, rind and juice. Warm the
sirup, add the shortening and lemon
Juice and the remaining ingredients.
the soda mixed with the flour. Roll
into little balls the size of marbles.
brush with white of egg and bake until
brown. These will keep indefinitely.
Ginger Ale Salad.-Soak two table
spoonfuls of gelatin in one-half cup
full of warm water until dissolved, or
place 1t over hot water. Add one
fourth of a cupful of ginger ale. To
three-fourths of a cupful of ginger ale
add three-fourths cupful each of diced
canned pineapple and chopped grape
fruit pulp, one-third cupful of blanched
shredded almonds, one-fourth cupful
of seeded malaga grapes, a little salt |
and a few grains Of paprika. Add the |
gelatin mixture, stir well and pour
into individual mods which have |
been dipped into cold water. Chill |
thoroughly, unmold and serve on let
,uce leaves garnished with mayon-
naise.
orient CookIes.-Beat three eggs, add |
three tablespoonfuls of honey, one
teaspoonfuI of allspice, one-fourth tea
spoonful of cinnamon, one teaspoon.
ful of soda, one-half lemon juice and |
rind. Mix, roll and cut and decorate |
with almonds.
N,,,,:. )Nu.-s |
The Colorado statesman., 1924-01-19
MAKE BAKING-P0WDER
BISCUIT WITH MILK
Government Recipe Gives Plan
for Substituting Milk.

prepared by the United statss Department
OF Agriculture.)
In many recipes for hot breads and
cake, sour milk or buttermilk and
baking soda may be substituted for
sweet milk or water and baking
powder, or vice versa. To guard
against an excess of soda, which
causes yellow color in the bread and
a less agreeable flavor, use a scant
one-half level teaspoonful of soda to
every cupful Of sour milk. The soda
may be sifted with the other dry in
gradients, as is recommended when
using baking powder, insuring thor
ough mixing.
In using either baking powder or
sour milk and soda, all materials
should be cool, especially the liquid,
and In case of pastry and biscuits 1t
is well also TO keep the shortening
cold, although 1t is not always neces-
sary.
The mixing should be done as quick
ly as possible. especially after the
baking powder is moistened, to mini
mize the loss of leavening gas. Bis
cults should be rolled, cut, and placed
In the pans as soon as possible after
mixing. If necessary, they may stand
in the pans before baking with COM
parative safety If kept cold
The United States Department of
Agriculture gives the recipe below for
plain baking-powder biscuit which
can be made with either sweet or sour
milk.
Plain Baking-Powder Biscuit.
2 cupfuls sifted tablespoonfuls
flour shortening
y teaspoonful salt " to y cupful
2 teaspoonfuls bak- liquid (milk,
ing powder water or equal
parts of each)
Sift together the -four, salt, and
baking powder. Cut or chop the
shortening into the flour with one
knife or. two, until well distributed.
Finally. If necessary. rub the mixture
The Colorado statesman., 1924-01-19

(Prepae by the United States Depar
Agriculture In
of
the kitchen walls this woman had large square
in
and cupboards the other Lenghwe down the
implements which
work side which the housekeepe sit
bedoe esnotne
The Colorado statesman., 1924-01-19

iIaVOrs that IS OILY uI5-
covered by the cook who
has the touch, the taste
and the consciousness OF
the Importance of good
cooking and serving.
A French sauce Is o
thing of surprising del
icacy. 1t Is expensive
too, for 1t takes time to
collect ingredients and
prepare them. No chef
The Colorado statesman., 1924-01-19

Back, clouds, awayl and welcome
day!
With night we Danish sorrow.
Sweet air, blow soft; mount, lark,
alofti
To give my love good morrowl