davidaulloa/AmericanStories huggingface dataset:
Seward daily gateway., 1925-04-24
Hungry Rats Rebel
 At Diet of VitaInines

BERKELEY, April 24.-Some white rats, under observation for the eff fleets of newly discovered vitamine recently tipped over their cages in search of food and seeing nothing else handy, started in to devour the record book of their activities made in the household science department of the University of California.
 When the class conducting the ex- periments gathered next day, the rec ord book was found in bad shape. Several valuable pages had been eat en up. The rats were still milling around looking for something more edible.
Seward daily gateway., 1925-04-24
SNOW AT RIM OF CRATER
 LAKE IS 16 FEET DEEP

! MEDFORD, Ore, Apr. 23.-Official report received yesterday from Crater national park was that there are 16 feet inches of snow at the rim of Crater lake and II feet at Anna Spring camp. It was still showing at the park
 Not only is this more snow than has been at the park for years at this time, but it is solidly packed down.
Seward daily gateway., 1925-04-24
LADIES LoUNG CAR IS
 PLANNED BY RAILROAD

x CHICAGO, April 23-A special car for women to chat and smoke in will be contained in a ladies lounge" car to be added by the Chicago, Milwau- kee 6 St. Paul railroad on it's Olym- plan express between here and Seat tie, the management has announced The car also will contain a new type of sleeping quarters.
Seward daily gateway., 1925-04-24

Only 16S hours were lost by the 7.- 900 students of Ohio State university
 during January, this year, on account of illness.
Seward daily gateway., 1925-04-24

What could be more sad than a man without a country" said the smart young teacher. "A country with out man" replied pert young miss.
Seward daily gateway., 1925-04-24

1T you don't get your paper before six o'clock please phone us and one will be sent by special messenger.
Seward daily gateway., 1925-04-24

It t be nice to be so rich that you're Lot ashamed to ask the clerk for something cheaper.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
Pineapple Pie

] cup lard, " h.; Is cup boiling
water; 4 spoonful baking powder
pinch salt; 21s cups flour; mix all
into a paste; handle lightly. This
will make crust for pies without
covers. Filling: 2 cups water, add
pinch salt and lump of butter size
of an egg; let boil; mix in bowl;
cup. flour; yolks Of four eggs; add
enough cold water. to make. paste;
whip in yolks of eggs and beat
until smooth. Then stir into boil
ing water and stir until smooth
and thick. When done add enough
sugar to taste. When almost cool
add / cup of pineapple cut very
small. This viii make two thick
filings. Bake pie crust pale
brown. Add filling. Beat whites
of eggs with a. little xxx sugar.
Cover both pies THO and bake
about 2 minutes. This win make
two lovely large Pies + win be
glad to bake same + If desired.
MRS. JOSIE Up. F'RAILEY.
2579 Rhode island Ave- NE.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
Whole Wheat Bread

One pint milk and one pint
water. heated to lukewarm. Add
two tablespoons brown sugar, two
teaspoons salt, and the yeast dis
solved in little of the liquid. Stir
into liquid enough whole wheat
flour to make the batter the con-
sistency of cake batter. Let rise
about an hour and a half-then
add whole wheat flour to make "a
stiff dough, but do not knead. Put
in pans and let rise until to the
top OF pans and bake. This will
make two large loaves. and is bet
ter when day old. have used
various brands of graham flour,
but we like the Sunnyfield Flour,
(which buy at the A. 81 store,
the best, as it has none of the
bran removed and. of course, you
lose none of the vitamines.
MRS. A. M. THOMAS,
PIP F. st. N. w
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16

must be carefully arranged with a
regard to the. color Of the various
savories. 1t need not be- an eX-
pensive addition to- the menu, but
it must be dainty and tempting.
:, For the winter luncheon fill the
first compartment of the hors-
'oeuyres dish with .frankfurter
sausages. Steam, cut in haIf-inch
slices. peel, and then marinate for
one hour in French dressing. Fl.
nally, arrange the slices in the dish,
each slice Of sausage being garnished
with an infinitesimal disk of onion.
For the next compartment, slice
rdcooked eggs very thin,. mari.
nate in. French dressing, and dip III
powdered; parsley. Picked beels,
thinly sIicedS cut with a tiny; seal
lopeds cooky cutter, and garnished III
the very center with dot of finely
chopped green pepper mixed witt.
French dressing, will give a good
color contrast for the third com
partment. Celery stalks, cut in inch
lengths, soaked in ice water to
which sufficient lemon juice to
lend "a distinct taftness has been
added, then dried and filled with
cream cheese mixed with bits of
pimiento, will be just the thing for
the fourth: Smoked salmon sliced
as thin as paper and cut in small
pieces may be used to fill the fifth
compartment, while the center,
which is usually a.fup.shaped re
lceptacle, could be filled with chop.
ped pickle, picked red cabbage, or
some tart, sharp sauce. About the
entire dish scatter a. thin ring of
finely chopped parsley, and place it
in the refrigerator to permit the
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16

The Right Way to Make Them.
Select potatoes of uniform shape
and size so that uniform pieces will
result. Wash and pare the required
number of. potatoes thinly to avoid
waste. and remove all eyes. The
potatoes should Immediately be
dropped into cold water to prevent
their discoloring. Soak for one hour.
Fill a fat Kettle with any preferred
fat; insert fat thermometer and
heat it to 395 degrees. Fahrenheit.
This. temperature has been found
most satisfactory, as higher tenn
perature viii brown the potatoes be-
fore they are cooked. and a lower
temperature will not brown them
satisfactorily.
Remove a few of the potatoes
from the cold water, drain them,
and then dry them thoroughly on
towel. 1t is important to wipe
off as much water as possible to
prevent excessive scattering of the
fat. A wire basket is almost neces-
sary when preparing French fried
potatoes, as it greatly facilitates the
lowering of the potatoes into the fat
and raising them out again. Place
Ia layer of potato strips in the basket
taking care that they do not rest
on top of each other.
When the. temperature of.the fat
is 395 degrees Fahrenheit, lower
the basket of potatoes into it. Fry
the potatoes for about four and one
half minutes or until they. are a
golden brown. Drain, them on crushed
paper and sprinkle with salt. Gar
nish the potatoes with sprigs of
parsley and serve at once.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
In Regard to the.
HOrs-d'Oeuvres
<<VKyE ELL begun is half donep

S6VXT ELL begun is half done
" goes an old proverb
that may apply just
as fittingly to a dinner or lunch
eon-as to the building of a house
or the making of a gown. The
menu that starts off bravely with
some toothsome morsel of savory
goodness is bound to go well
through all it's various courses, let
the cook be the veriest tyro at
her art. Everything depends upon
the beginning, the first impress
sion, the initial flavor and SAVIOR
that reaches the palate. 1t should
be piquant, spicy, agreeable; hot,
if heat is required; icy cold, if
chilliness is the desired attribute
daintily served, attractively and
teuptingly garnished.
So, therefore, it would be well to
give extraordinary attention to this
first and very important course,
would it not? = To- select 1t with
nicely, and to serve it as painstakS
ingly as. an artist hangs his first
picture. AS for the selection, natuc.
ally the season and the'oecasion will
have some bearing upon that fea,
ture There are savories and appe.
Tiers which may, with all propriety,
be served in any season and upon
any occasion. whether formal din
ner to some honored guest or a
simple family affair when an over
stocked icebox, suggests an extra
course, or perhaps a too slight menu
requires to: be. .eked out in some I'M
suspected fashion. These little
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16

etc. are always on hand. 1t is wei
to open the packages of rice and
macaroni and put them into glass
preservs jars.
In addition to the above store of
non-perishable goods for emergency
use, 1t is always the better part
of wisdom to keep supplied at all
times with few more or less
perishable products. These include
eggs, bacon, salad dressing, bouil,
Ion cubes, and some green vege,
tables such as lettuce, a green pep
per, and bit of parsely. The last
three may be varied to include for
variety, watercress, cucumber. or
a few r@dishes. Just a touch of
something green and fresh win help
wonderfully in making a real meal
from canned products. Some fresh
fruit, too. is always an asset. A
few oranges, and always a lemon,
prove practical standbys in time of
need.
To make the emergency shelf "a
real workable unit and all the name
implies, have at hand some carefully
planned menus which can be made
from the emergency supplies. Then.
when the critical moment, arrives, II
VIII not even be necessary to plan
what to serve, for that will all have
been taken care of. With the menus
keep copies of any recipes which
might be needed With such we'll
laid plans, how can the results be
other than those desired, calm,
composed, and smiling hostess, a
cordially greeted guest, and a well.
served dinner?
An emergency dinner is always
well started with a SOUP because it
Is easily prepared and adds zest 10
the meal. II some fresh fruit is at
hand, fruit cup may be concocte0
by combining it with some of the
canned fruit, IL preferred.
The menus on this page win be
suggestive of what can be done in
the way Of emergency meals Some
OF the recipes called for are given
Salmon puff is used as the piece de
resistance OF this menu. Open a
can OF salmon and remove the
liquor from I'll and flake 1T after
removing the skin and bones5 Add
to the faxed salmon. of which
there will be two cupfulss one cup
full of dried crumbs I or cracker
crumbs, one egg beaten. one tea
0HOOnAu OA SdAb9' OnC-AOdAlu bGd
spoonful of pepper, and two cup
fuls Of, hot milk. Mix all together
and pour into a. buttered baking
dish. Bake at 400 degrees r. about
one-l1alf hour. Serve at once.
Tongue in Tomato Saiice-C Com
bine one pint Of ton1atOes. one
onion sliced, one teaspoonful Of
pepper and two whole cloves. Lei
simmer until Soft strain and
thicken with one tablespoonful Of
cornstarch mixed with an eQua
quantity OF cold water. Remove
the tongue from, the can. place i
In the tomato sauce, and simmei
| fifteen minutes, beating it frequent
| ~ with theJsauce! then add one car
of peas drained, and cook for / te1
minutes longer. Remove the tongue
to hot platter and surround. i
with the sauce.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16

How unnecessary all this excite
ment Is may, quickly and easily %
demonstrated by introducing tht
practicabifify Of a Wellsplanned and
carefuIly-stocked emergency shelf
This emergency shelf may be mod
est In its equipment. or it may be
more elaborate, depending upon the
demands which are likely to be
made npon 1t. The most important
factor Of all is that q special place
in the storage cabinet or pantry
Be set aside for this particular use
The top shelf often proves the
most convenient place OF all, be
cause it is far, enough out OF
reach 50 that the temptation to use
the supplies is somewhat elimi
mated. a small cabinet has proved
Itself to be. very satisfactory.
As to what should be placed on
the emergency shelf, personal
choice viii necessarily decide. II
home-canned products are at hand,
store your shelf with these by all
means. But do not depend upon
the fact that you know YOU have
raspberries in the preserve closet,
because you may have used the
last Jar when last you used rasp-
berries Keep the jars for the
emergency shelf on that shelf and
not IN the preserve closet with the
rest Of the stores. Otherwise Sc
lect yof1r stores from good reliable
brands Of commercially canned
goods. The following list has
proved practical enough to cover
an needs of emergency dinner.
luncheon and party service.
Select 2 cans salmon large.
one small. 2 cans tuna1 large,
one small; / can sArdines: q cans
tDmEtoes No. 3 and No. 2; cans
peas. 2 cans corn can chicken,
can Ox-tongue, can deviled
ham, 1 can mushrooms, 1 can
peaches, / can cherries, / can
halved pears. / can sliced pine
apple, / small can pimientoes,
small cans cheese, 2 cans evap-
Grated milk or 1 can powdered
milk, 1 1. small bottle Maraschino
Cherries, / bottle pickles. 1 bottle
olives 1 can tomato soup, i can
consomme, 1 can vegetables soup,
1 cam chicken soup, package rice,
4 package macaroai, tin box of
crackers. 2 tin boxes cookies,
jar jelly, marshmaIIow cream
syrup.
Each housewife VIII probably wish
60 zadd to this list other products
and omit some OF those given. 1t
Is not reeeEsary to buy all this
iistsiust at first. Select those prod
ucfe which viii combine for given
5 n and Sthei1 add to the original
Tore Zach week until a well -stocKed
sslfelfs IS the. result After the
esflergency sEelf is equipped to your
satisfaction, use Il whenever neces
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
Two Dishes for Lent

POacIled Eggs with Tomato Sauce.
Chop one onion fine and add to
ere and ene-haR cupfuls Of canned
tomatoes. Cook together for ten
minutes. adding three-fourths tea
spoonful OF salt and one-eigfth tea
spoonful Of pepper for seasoning.
Strain. Melt two tablespoonfuls of
butter and add two tablespoonfuls
Of flour stirring constantly. When
smooth and bubbling. add the
strained tomatoes little at time
and stir until the sauce is smooth.
Meanwhile poach six eggs and place
on rounds of hot buttered toast.
Serve with the tomato sauce poured
over each serving.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16

savories, as they are called in Eng
land, are the hors-d' oeuvres of Con-
tinental Europe, and for bit of
dainty elegance that is at once
tempting and economical, let us
commend them to you.
One of the daintiest ways OF serv-
ing i1ors-d 'oeuvres, as found in many
of the European countries, is on
a platter which contains divisions
for five or more varieties of sa-
worries. These hors-d'oeuvres are
now to be had in many Of the
large china shops or" housefurnish-
ing stores in the United States.
They are made in glass, china or
silver, and add smart touch to
the table, especially when filled
with a colorful assortment of spicy
and savory morsels. Such dish
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
Trapani Stew
Qtalian)

tltal1an)
4 eggs average / person).
4 or potatoes. )
Several ripe tomatoes cut into
small bits or
u cup tomato sauce.
2 I. b. butter or OIL.
vt. salt and pepper to taste.
: Directions-Put sliced onion in
saucepan containing fat. Fry un-
til onion isl light brown Add to-.
matoes and let simmer few min
utes, Cut potatoes in quarters and
add to the rest with water 10
cover. Add seasonings and cook
until potatoes are done. Add eggs.
whole, one at a time. Removed
from fire when eggs are firm
about five minutes). Serve no..
Use fish in place of eggs for All
excellent fish stew.
MRS. J., PALERMO,
1776 Willard st. N. w.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
Poached Eggs Mexican.

Wash and remove the seeds from
six green peppers. Cover them with
boiling water and allow to stand Is
minutes. Pour off the water and
chop the peppers fine. Saute them
in four tablespoonfuls OF butter
until tender, adding three5fourths
teaspoonfuls Of salt and one-eighth
teaspoonfu1 Of pepper for seasoning.
Meanwhile. Doach six eggs and ar
range on rounds of hot buttered
toast. Sprinkle the eggs with salt
and pepper and cover the top of
each -poached egg with layer of
the cooked green peppers. Serve
at once -.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
To Serve With Meat
These Carnishes Tested Good
Houeek Instfu
Winter Chow-Chow.

"InCer CnOW'CnOW.
Chop together until fine. one large
head of white cabbage. two cupfulf
of onions measured after chopping,
one red and one green sweet pepper.
Mix. sprinkle with one four Ecupful
of salt, and let stand four hours:
drain well. Into one quart of good
vinegar put one-half pound OF brown
sugar. one teaspoonfuI of celery seed.
two tablespoonfuls of black and
white mustard seed, and one-fourth
ounce of alum. Bring to good
boil, pour over the cabbage mixture,
and bottle in sterilized jars. This
recipe will make about three quarts.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16

hors-d,oeuvres to chill thoroughly.
|. For the. summer luncheon the
hors d'oeuvres dish may be filled
with fruit combinations. Water
melon or cantaIoupe cut in balls
with potato-cutter; s1narinated in
French dressing; pears sliced thin
and cut i'm scalloped disks with a
scalloped cutter sprinkled with
lemon Juice ard garnished in the
centers with finely chopped mara
schino cherries; mellow peaches,
in lemon or orange juice and then
in finely chopped pistachio nuts or
almonds: segments of pineapple
slices dipped in powdered mint
leaves; bits of. orange or grape
fruit, or halved white grapes
these make a quintet of delicate
mountaineering. appetizers.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
Yum Yum Cake

/ ID. Seeded. Raisins.
2 Cups Brown Sugar.
2 Teaspoons Cinnamon.
Teaspoon Ground Cloves.
2 Large Tablespoons Shortening.
2 Cups Water Cold.
Boil all together ten minutes; let
cool, then add three cups flour,
one teaspoonful baking soda, dis.
solved in a little hot water. One
teaspoonful salt. Bake in slow
oven, about forty minutes.
MRS. w. B. FISHER,
East Falls Church. Va.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
Emergency Chill Sauce.

Put into preserving kettle one
quart of canned tomatoes, two onions,
and one green pepper, both chopped
fine. one-half teaspoonful of celery
salt or two sticks of celery minced.
two teaspoonsful of salt. three table
spoonsfuls of brown sugar, one
eighth teaspoonful of pepper, one
half teaspoonful of mustard, a dash
of cayenne pepper, and one-fourth
cupful of vinegar Stir together.
bring to boil, and boil gently about
forty-five minutes, stirring occasion
ally. Cook a little longer if needed
to make the sauce the right con-
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
Honorable Mention

Mrs. Frank Hurd. 1913 Park
Road N. w.
Mrs. A. H. EppersOn, Apt.
Z, 1878 Kalorama Road N. w.
We regret that space does
not permit US to include more
of the excellent contributions
we have received, but we desire
to give honorable mention to
the above. Thank you for your
Offering, and try again next
week.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16

spirit hospitality it essential
that the unexpected shall be greeted with the same
delight cordaty accorded the arrival Oh the
guest But how this be done if the condition OF the
lardr makes the housewife sigh in desperation an
generally with mad rush to the corner
available
poor despair becomes worre ana nur
duties
should be derived from the
4 friend vanished into the background -
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
This
Household
Page

is prepared BIZ the Cook
err Department of the
Internationally recOg-
mixed Good Housekeep-
ing Magazine, aOItich IS
a fully equipped and
most modern laboratory,
qoltere all sorts of house
hoLd devices are tried
and examined, and aOEtere
recipes are tested and
standardized by q corps
of domestic science eG-
perts. Recipes published
by the Institute aOiu al
rvdys "aVork" If direc-
tioms are carefully fol-
Io1ced. AlIfecipes printed
on this page se1ve sac
people N1sless otherwise
specified.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
st. Patrick's Day

MENU
Canapes of Caviare
Irish Stew Crutons
Fillet of Fish Tartare Sauce
Sliced Cucumbers
Peas Asparagus On Toast
Potato Roses
Apple and Celery Salad
Green Pepper Cases
Cork Olives Sweet Pickles
Shamrock Sandwiches
PistacEio Ice Cream
Small Cakes with Green Icing
Green Tea
MRS. ARTHUR LENOX,
Lock Box 1914. Washington, D. G..
Menu
Cream of Asparagus Soup
Radishes ~ Celery
Broiled Steak Dish Gravy
French Fried Potatoes
Creamed Cauliflower
Salad
Sliced Tomatoes-Bermuda Onions
~ On Hearts of Lettuse \
Mayonnaise
Deep Dish Apple Pie with Cream
Crackers and Cheese
Coffee
MRS. ]. J. O'CONNELL,
934 Eve st. N W.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
Certified by Good
Housekeeping Institute
Winning Recipes and
Menus

The Washington Times will pay ONE DOLLAR. for each
Recipe and Menu published this page and at the end OF
each month will award Prize of FIVE DOLLARS each,
for the Recipe and Menu published during that month
Send in your favorites!
THIS WEEKS WINNERS:
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16
French Fried
Potatoes

The Right Way to Make Them.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-03-16

MRS. ]. J. O'CONNELL,
934 Eve st. N. w
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1925-07-16
1925 Betterments Cover
Big Highway Mileages
Minnesota Trunk System Is Less
Than Half Improved, Neverthe-
less, Official Record Shows

Minnesota will have nearly 5000
miles of grading, more than $500
miles of gravel surfacing and nearly
$50 miles of paving on it's 7,000-mile
system of trunk highways when the
Babcock good roads plan has been
in full operation five years.
The forecast is based on figures on
progress of the new highway pro-
gram, after four and half years of
operation, from highway bulletin
this week, addressed especially to au-
to and truck owners who are paying
all the bills.
State trunk highways, however, it
is pointed out, will then be less than
half improved. The latest report of
the highway department showed that
the system was less than one-third
adequately improved, and 1925 i'm
provements at best will fall below the
average of past years.
Commissioner Charles M. Babcock
this year has contracted for 173 miles
of grading, 60 of crawling and II of
paving. Bids will be opened Tues
day on 1872 additional miles of grav-
cling and 80 of grading. Still more
1925 work may be let following pre-
dictions that automobile and gasoline
tax receipts will lexceed expectations
by $1,50O,000. Yet highway officials
state there is no prospect of reaching
this year the past average construc-
ton totals of $50 miles of grading,
$50 of crawling and SO miles of
paving annually. The biggest good
roads year to date was 1921 with 753
miles of grading and 84S of gravel
ing, while 1922 with 131 miles was
the biggest single paving year, all
made possible by county reimburse
ment bond funds, says the bulletin.
Upon completion of pending con-
tract projects, there will be 1874
miles graded, $40 graveled and 633
miles paved ON the state system, ac-
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1925-07-16
Sharp Words

Her Husband-When you're around
1 can't get in word edgeways.
Mrs. Chatterton - That's because
your conversation Is too duh.