davidaulloa/AmericanStories huggingface dataset:
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1925-05-20

Esta es la marca que
identified a los famoscs
Productos "Uneeda
Bakers Los Paquetes
selladoscon ella contienen
solo galletas 0 bizcochos
hcchos deios ingrediente5
mas selectos Y en- las "a
brieas de galletas mas mo-
dernas y sanitarias del
mundo.
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1925-05-20

Yo, Rafael Mas y FIorido, Mar
shal de la Corte de Distrito del
Distrito Judicial de Humacao,
Puerto Rico, al pdblico hago sa-
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1925-05-20

WASHINGTON, mayo 10 (Uni-
ted Press) Sc ha sabido en- Casa
Blanca que Ell Presidente Coolidge
de Deudas al escoger Ell presente
momento para pedirle a los gobier-
nos extranjeros que Sc decidan a
arreglar las deudas que tienen pen
dientes. con Estados Unidos.
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1925-05-20

Ell PROFESSOR BANDANI PRO
NosTIcA vARIos TERREMoTOs
ROMA, mayo 10. Omitted Press)
Ell Professor Bandani, quien Sc ha
dado al estudio continue de los te-
rremotos y sus causas, auuncia que
manana por la noche habra IN
gran tembIor en- la region norte del
Pacifco y que Ell dia % de este mes
habra otro de la misma intensidad
probablemente en- la America del
Norte.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
DELICIOUS SOUPS IN
FAVOR FOR WINTER
Many Are So Hearty They
Form Chief Dish.

prepared by the United States Department
of Agricultural
Black bean soup, split pea soup,
cream of bean or pea soup, and PURGE
of beans and tomatoes are delicious,
inexpensive and easy to make. Many
of these soups are so hearty that
they can form the chief dish Of a
meal, say food specialists of the
United States Department Of Agri-
culture.
Soak and cook "a pint of peas or
beans as usual, but take more water,
about two quarts, and cook until very
soft. Then put them through a sieve.
These mashed beans and peas are
ready to be made into all kinds of
soups by adding the various season
ings, water and milk, or stock enough
to make two quarts. These soups
should all have little flour added to
them as binder to prevent the thick
part from settling to the bottom. Mix
thoroughly two tablespoonfuls fat with
two tablespoonful flour, add little of
the hot soup, and stir until it is smooth,
then add to the remaining soup, stir
ring to prevent Jumping, and cook for
about ten minutes.
Black Bean Soup or Split, Pea Soup.
To the pulp from one pint of beans
or peas, add enough water or stock to
make two quarts. Thicker with flour
as directed. Season with salt and
pepper. The juice of lemon and one
half teaspoonful of mustard adds to
the flavor.
PURGE of Porridge Of Beans and To-
matoes.
Instead of milk, tomatoes may be
used. Add cupful of canned toma-
toes or three medium-sized tomatoes,
which have been cooked for ten
minutes and put through sieve. If
the porridge is too thick, add water or
stock Season and add the flour as
directed.
Bean or Pea Soup With Meat.
The peas or beans are soaked as
usual and cooked with the meat in
four quarts of water instead of in two
quarts. Use soup or ham bone, or
one-half pound of salt pork on any
smoked meat, and cook until the beans
are soft. Remove the meat and put
the soup through sieve. Season and
thicken. The cooked meat cut in
small pieces may be added to the soup.
An onion, several stalks of celery, or
soup herbs are good with the soup.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22

prepared by the United States Department
of Agriculture.)
In many places schools are beginning
to serve noon lunches or one or two
dishes that can be eaten with food
brought from home. Mothers are in
teresting themselves in this work not
only because Of its effect upon the
health of their children, but also be-
cause of its relation to education for
homemaking. In their own homes they
try to serve wholesome food and also
to train their children to good habits
in eating. They realize, however, that
the meal at school is in some ways a
better opportunity for training than
those served at home. Unlike the 9TH
er meals of the child's day, it is eaten
during hours set apart for education.
The child's mind is therefore in re-
ceptive condition, and every precau-
ton that is taken to adapt the lunch
to his physical and mental needs is
likely to teach a lesson in food and
nutrition.
The recipes for lunch dishes may be
given to the older girls in school, dis
cussed in class, and tried at home. The
special dish for the day, which in win
ter is usually hot, can be prepared
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
Plan to Remove MildelU
From Leather Articles

Any leather article is almost certain
to mildew if kept in a warm, damp
place, such as celler, or stable. This
mildew probably will not seriously re-
duce the serviceability of the leather,
unless allowed to remain on it too long.
1t may, however, change the color ap-
preciably, thus injuring the appear
ance.
The simplest way to prevent mildew-
ing, says the United States Department
of Agriculture, is to keep the leather
in well-ventilated, dry, well-lighted
place, preferably one exposed to the
sunlight. Mildew cannot make much
Roadway in the sunshine, When mil
dew develops, it should be washed off
with soap and warm water, or simply
wiped off with a moist cloth, drying the
leather we'll afterwards. These meas
ures are better than the use of prepa-
rations to prevent the growth OF mil
dew.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22

by groups of pupils working in turn.
It is seldom desirable to prepare more
than one dish day in small school,
and this should, for the sake of vari-
ETY.. differ from day to day. 1t may
be cocoa, soup, chowder,> stew, vege-
table or eggs Other food for lunch
can be brought from home, or ready
to-eat food dread, crackers, fruit, or
cakes and cookies), can be bought to
round out the meal. The aim should
be to make the MONDAY meal appetiz-
ing, and to include in it the foods that
children need
The quick potato soup for which the
recipe is given below is a good one
to serve as the hot part Of a school
lunch The United States Department
Of Agriculture recommends it.
Quick Potato Soup.
quart of milk 2 tablespoonful
/ cupful grated po butter or other
~ teas poonfuls A few drops of
salt onion juice
Add the potatoes to the milk. Bring
to the boiling point, then add the fat,
salt and onion juice Serve with or
without straining This amount will
serve about portions.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
How to Eliminate First
Source Of Food Waste

A talk with the proprietor of one OF
the large groceries and markets in
New England disclosed some facts con-
corning the cost of delivery that every
housewife should know, observes Helen
Harrington Downing, on Saving at
Home" This grocer Is doing BUSH
ness of $1,000,000 and his annual ex-
pense for delivery is $37, 500 or prac-
tically 4 per cent of his gross volume.
Only so per cent of the purchases
made at this market are delivered, so
the actual expense for delivery is
nearly 8 per cent on the items that are
delivered.
1t is thus easy to see that If a store
Is so situated that the majority Of GUS
toners want their purchases delivered,
the expense to the grocer is anywhere
from 6 to per c0lt. By eliminating
this expense, the dealer is first of all
able to make big saving in overhead
cost of doing business. Seven per
cent is more than most grocers net In
a year. Five per cent is very fair
net profit. If a grocer's gross expense
is 20 per cent it will thus be seen that
from one-fourth to one-third OF his
total cost of doing business is de-
livery expense.
Therefore, when the housewife helps
grocers to put over the no-delivery or
the charge for delivery system, she is
helping to reduce prices to the con-
sumner from 8 to 8 per cent on the
average purchases.
Also marketing in person means
seeing all there is in the market and
the widest opportunity for choice.
Thus the housewife who goes herself
TO market, buys more economically
and efficiently. And by taking her
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
Lengthen Tots Clothes
to Give Extra Service

Devising a means whereby clothes
may be made to give service until they
are worn out is problem in almost
all families where there are small
children. Panties will serve for two
or three seasons if they are made
extra high at the waistline for the first
years wear. In order that they may
be Of suitable length at this time a
set of buttons should be sewed as high
as possible on the panty waist. The
next season the panties may be but
toned on lower set. A hem of extra
width never comes amiss when dresses
and petticoats need lengthening. If
the material Is thin, tuck easily may
be run on the inside of the hem. Coats
of lightweight material may be cut
long enough to turn up and the hem
concealed under the lining, whose
extra length is turned inward.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
Old-Foshioned BoIUl Of
Bread and Mill Is Good

A good, old-fashioned bowl of bread
and milk, says the United States De-
partment of Agriculture, is the very
best restorative at the end of a hard
days work. On cold night the bread
may be dropped in hot milk, enough
to wet it thoroughly, with just suspi-
cion of salt for flavor. In Englands
damp climate bread and milk is the
first thought after a lcng tramp or a
day in the open. Almost every brain
worker, whether student or profess
sor, doctor, preacher, or business man,
knows the refreshing tonic OF steam
ing bowl of bread and milk. Most
children like it, and nothing could be
better for them at bedtime or for
lunch. When the older ones eat pre-
cooked crisp breakfast food, baby may
have bread and milk for a change. 1t
is a good emergency supper, too, for
the younger ones, when there is not
time enough for thorough cooking Of
wheat or oatmeal cereal.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
Long Coats Are Liked
Make Wearer Look Slim

A striking feature Of the fashions Of
the winter is the general acceptance of
the long coat, whether it forms part Of
an ensemble suit or is a separate coat
intended to be worn over different
dresses. So cleverly cut and fashioned
are these new coats that they contrive
to make everyone look delightfully."-
slim, which may be one reason why
they are so successful.
Soft suede finished woolens and vel
vets are chosen for their development
and the colors are the rich tones of
cranberry red, of autumn browns, Of
deep fiattering green's and black.
The use of light furs in a nature
tone is one of the distinctive notes,
and while in many instances the line
is straight there is also a tendency to
exploit the flare at the hem.
Sleeves are exceptionally interesting,
especially those with wide fur cuffs
Stimulating a muff-melon or balloon
sleeves they are called. Often there Is
a narrow band Of the fabric brought
through the center Of the cuff to tie in
a smart little bow.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22

priced by the women who go in for
period costumes.
Gloves are drawing fiattering atten-
ton to fashionable hands. The gaunt-
let style of glove is so generally worn
that few street gloves Of any other sort
are seen. Invariably the cuff is a
circular or plated, narrow ruff1e,
pinked, perforated or embroidered.
And it is modish now to wear the cuff
turned down over the hand, for which
reason it is lined to give an ornamental
effect.
All Of the new gloves are stitched in
contrasting color, and in these the
beiges, tans and browns are especially
stylish. Black and white is smart, as
always, gloves of each being stitched
heavily with the other.
Fancy giving Importance to the heel
Of a shoe! That is what is done in
the present mode, heels of evening
shoes being as thickly studded with
jewels as are the bandeaux for the
hair or the very ornate and costly
purse bags. that look like handfuls Of
precious stones.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
The .AVI lllIlHAI
KITCHEN - HBRzSl
CABINET Slp
WEEKLY MENU SUG-
GESTIONS
(G. 1879. Western Newspaper Onlon.

Meal planning to include the entire
family will be much easier if some OF
the general fundamentals of food and
their proper proportions are under
stood
SCND Jay Breakfast: Oranges
French toast. Dinner: SteWed chick
en-, corn on cob, parsley potatoes.
Supper: MarmaIade, sandwiches, cocoa
MO DAY Breakfast: Grapes,
poached eggs, toast, coffee. Dinner:
Cornish pasty, gelatin with cream.
Supper: Baked apples, gingerbread.
TUES DA Y--Breakfast: SteWed
prunes. oatmeal, top milk. Dinners:
Baked sliced ham, baked sweet pota-
toes. Supper: Chicken soup, stuffed
eggs.
WEDNESDAY-B Canta-
Ioupe, corn gems. Dinner: Cream OF
spinach soup, minced meat on toast.
Supper: Scalloped rice with tomato.
THURSDAY - Breakfast: Cereal,
cream, griddIe cakes. Dinner: BroiIed
steak, Spanish potatoes, horseradish
sauce. Supper: Dreamed drief beef.
baked potatoes.
FRIDAY Breakfast: Peaches, ONE
let. Dinner: Goldfish chowder, cole
sIaw. Supper: Oatmeal cookies. let
tuce salad.
SATURD AY- Breakfast: Corn
flakes. doughnuts, coffee. Dirner:
Buttered lima beans, sliced tomatoes,
prune pie. supper: sardines on toast.
canned pIums.
Parsley Potatoes.
Take uniform small potatoes, cook
until tender, turn into vegetable
dish with enough warmed butter to
cover each potato we'll Sprinkle with
chopped parsley and serve.
Cornish Pasty.
Line an ordinary pie plate with a
rich biscuit dough. Put in a layer of
diced round steak with plenty of suet
or butter. A pound of meat will make
a good-sized pie. Cover with two or
three sliced onions, plenty of salt and
pepper and layer of thinly sliced po-
tatoes Cover with the crust, leaving
vent for the steam to escape, add a
teasp00nful of water and bake two
hours in slow oven. When the crust
seems done, cover to avoid getting
too brown Remove from the oven,
wrap in cloth and steam for ten min
utes before serving.
Horseradish Sauce.
To three tablespoonful Of grated
horseradish, one tablespoonful of vim
egar, a little salt and sugar, add one
half cupful of whipped cream. Stir
lightly and serve with fish or steak.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22

tive Treatments which axe now so pop
ular. In neckwea2. all the old favor
ties are well represented. There are
many collar and cuff sets, some with
vestee or bib attachment, other collar
and jabot pieces, separate vestees and
separate jabots, and long frills to be
worn with dresses that have round
necks and front or side fastening.
Two collar and cuff sets, one with
bib attachment and collar and fiat
jabot piece, are shown here, and these
are among the staple styles. Besides
these, there are wide flaring collars
and faring cuffs to match, Of plain or
striped linen, to be worn with tailored
frocks. Extremes of this style are
shown on dresses of printed fabrics,
and are made Of plain linen or silk In
white or colors. Very long ties, Of
moderately wide ribbon, are sometimes
worn with them, or will be when the
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
Accessories Are
in Great Variety
Glittering Trinkets Are Of
Attractive Materials
and Gay Colors.

Accessories appear to grow In I'M
portance and variety, as if one could
not have enough Of them Wherever
one sees the smartly dressed woman
nowadays, writes a correspondent In
the New York Times, one sees at her
hand a vanity case, purse, bag, ciga-
rette case or holder, and often, lip
stick in it's ornamental separate car
rier. The materials Of which these diff
ferent trinkets are made are charm
ing in color. Shell trimmed in silver is
shown in great assortment of small
articles, from the toilet fittings for a
travelling bag to the slenderest, most
elegant cigarette holder. Jade or
translucent composition in jade color
lis enchanting, either with silver mount
Ing or set with brilliants. Amethyst,
clear amber, coral and always onyx
with crystal are among the attractive
novelties.
In this season Of garish and almost
barbarous ornamentation in dress, the
styles in jewels, tYinkets, baubles Of
every sort are endless in variety. The
choker necklace is the fad of tle mo-
ment. The smartest necklaces are
made Of beads Of enormous size, imi-
tation pearls in different colors, gray,
pinks, blue and black. Many contriv-
ances are invented, strands Of pearls in
graduated sizes being hung from the
tight-around choker, worn in the front
or at the back of the neck in absurd
elaboration.
Bracelets grow in popularity, and
any one Of many styles is fashionable.
One may wear several slender bangles,
either the colored glass, the gold
fecked crystal, gold or platinum, or
one bracelet. A pair in some quaint
design like those worn in the COS is
considered very chic. Some Of these
have lovely canoes set on them, or
oddly twisted gold, set with stones in
old-fashioned patterns Turquoises,
garnets and seed pearls are oftenest
seen in these. The lovely old wide
bracelet set with seed pearls is grow
Ing more and more rare, and is much
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
WHISPERS OF COMING DRESS STYLES

new spring frocks make their debut
We are at least assured OF great va
riety in necklines and that the round
neck will make demand for many
dainty collars. Among the styles to
bid for attention there are some high
necked frocks, but their chances OF
success are not so good as the neck
line high at the back and 'V'-shaped
in front. Another certainty is the
frilly jabot-one of the loveliest con-
ceits to be worn with the tailored
street frock or more formal afternoon
dress. Paris has launched some spirit
ed coat frocks with low "V"-shaped
front opening, disclosing a high choker
collar and tiny fiat tie. With the tall
crowned hats they certainly achieve a
marked slenderlzing Of the figure.
JULIA BOTTONILEY.
&c. 1925. Western Newspaper UnIon.l
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22

term used advisedly-if exercising and
refraining from ones favorite pastry
fails to accomplish results, try wearing
a gown Of knitted silk or rayon.
AS everyone knows, intriguing Color
is the outstanding characteristic
throughout costuming this season.
Color in its most captivating phase is
interpreted in the gown pictured here.
1t is fashioned of knitted fabric IN
Spanish yellow. In line with fashion $
dictates, this knitted frock borders It's
short tunic with fur-Russian sable IN
this instance. A handsome design
wrought in sparkling rhinestones ADDS
still another decorative touch.
Not only in evening frocks, sucn as
the picture shows, are the knitted arts
doing themselves proud, but this sea-
son also witnesses a revelation OF fas-
einating accessories such as wide pastel
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22

Is one virtue more thar another which,
the party dress of knitted fabric pos
sesses, it is practicability. For in
stance, who's would think Of going to
house party, without taking
"scrumptious" evening frock along?
The crying need has ever been for an
evening gown which will submit to
being tucked into minimum space in
ones weekend bag or suitcase, emery
ing from the ordeal as fresh. looking as
ever. There is where the knitted frock
wins over fluffy ruffies Of silk, satin or
chiffon. 1t refuses to look crumpled
and mussed. Ready at a moments
notice for dinner-dance, party or any
evening function not in the least crest
fallen in appearance but as well
groomed looking as when it was
taken down from its hanger In
ene's wardrobe.
AS to 'alluringly slenderizing," q
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22

rooms first, then add the caps. Melt
two-thirds of tablespoonful of but
ter, add three tablespoonful of flour,
cook until well blended, then add two
cupfuls of thin cream, one cupful of
chicken broth, and stir until boiling
add the mushrooms and pepper and set
over hot water. Beat three Tablespoons
fuls of butter to cream, add three
egg yolks one at time, one teaspoon
full of lemon juice and one-fourth tea
spoonful of onion juice and stir in the
sauce; then add the meat from hot
cooked chicken, cut into inch-square
pieces. Mix thoroughly without break
ing the chicken and serve hot with or
without toast.
Standard Cake FormuIa.-A base for
all kinds of butter cakes is the fol-
lowing: When adding fruit the flour
is increased slightly.
Take one-half cupful of butter,
cream well, add one and one-half cup
fuls of sugar, cream both together, add
the well-beaten yolks of three eggs
and flavoring to suit the taste; rinse
the egg bowl with one cupful Of milk
and add to the above mixture alter
nately with two and one-half cupfuls
Of pastry flour sifted with two and
one-half teaspoonfuls of baking pow
der and one-half teaspoonful of salt.
Reat the batter hard for few minutes
TO thoroughly incorporate the baking
nowder. then fold in the stiffly beaten
whites of three eggs. Bake in loaf,
a layer or in individual cakes
To make a spice cake, add one-half
teasnoonful Of cinnamon, a quarter
teaspoonful of mace or nutmeg, and
the same of cloves. Bake in a loaf
and ice with chocolate. To make choc-
olate cake omit two tablespoonfuls of
-four, add two tablespoonful of cocoa
or unsweetened chocolate melted. Bake
in LAYERS and use orange filing
WaffIes.-Sift one and one-quarter
cupfuls of flour, one-half teaspoonful
of salt. one teaspoonful of sugar, one
half teaspoonful of.soda and add, slow
ly, one cupful of sour cream or milk,
one-uuarter cupful Of melted butter,
three egg yolks. Beat well and fold in
the stiffly-beaten egg whites and cook
on a hot waffle iron. Serve with but
ter and maple strip.
Reheat any leftover pumpkin pie,
garnish with spoonful of whipped
cream, and sprinkle with grated cheese
or chopped nuts, whichever is con-
venient.
NJ. M ...0
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22

n ND now the knitted evening frock !!
"A From the standpoint Of the unique,
the evening frock, so alluringly slen-
derizlng, is one Of the fashion sensa-
tons of the present season. Ex-
quisitely colorful, with fur binding Its
hemline and rhinestones traversing
design Of scintillating splendor, the
knitted evening gown satisfies aesthetic
taste even to the mf1utest detail.
Novelty and charm however, are not
the only claims to distinction which
stylists set forth in the name of knit
craft, for this unique gown. If there
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
KNITTED EVENING FROCKS;
SPRING NECKWEAR APPEARS

colored scarves done In lace-like stitch
and wondrous shawls which carry the
atmosphere of true Spanish grace.
1t is really astonishing how these
colorful knitted scarves or shawls have
magic of casting a glamor of gor-
geousness over the simplest of cos
tunes.
A peep behind the scenes where
neckwear for spring is under way
discloses a great variety in pieces,
and the experienced stylist cannot
help concluding that spring frocks are
to retain the simple lines and decora-
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22

Woodbox With Casters and Rack.
when it can be rolled about, rubbish
and dirt will not gather behind and
under it as with a stationary box, too
heavy to move.
In the farm home where this picture
was taken by the United States De-
partment of Agriculture the house
keeper added rack at the back Oh
which to hang newspapers, They are
then ready to start the fire, clean the
stove or put down when messy job is
in progress, such as picking chicken,
cleaning fish, or polishing silver.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-01-22
WOODBOX ON CASTERS
USEFUL IN KITCHEN
Easily Rolled Out OF Way
When Cooking Is OUer.

prepared by the United States Department
of Agriculture)
Even so simple change as putting
casters on the woodbox makes a diff
fernce in the cleanliness of the
kitchen and the ease of managing the
fire. The woodbox can be easily rolled
close TO the range when the fire must
be replenished, and pushed out-of the
way when the cooking is over. Also,