davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1926-01-21

AepGtYOms Of the bootleg1er are
doomed to perdttton," says a
divine. At any rate they lctH
undergo no neto experience tche1t
the Old Boy offers them the
initidtorJ cap Of birthstone.
With Kingdoms quoted at tchGt
haze you, and race horses sell
ing for $50 900, old King Rich
ard acoNld hare q difficult time
striein0 his famous bargain,
unless he offered to throto In
the royal jeUeIs to boot.
COLD TURKEY.
The Washington times., 1926-01-21

The Ion0est-tctnded man eVer
knete Wds one tOho dlUGys car
rted a "brief" case.
Some people think IL IS bad
form to hare good manners.
Lazy Lou, the dtldtory dish
tcGsher, says II Is her am bttiom
to be rich enough to throW the
dishes dWay after each meal.
DELL b. N.
The Washington times., 1926-01-21
UP TO pat" HARRISON AGAIN

Here's to Vice President Charlie
Dawes,
Who shows statesmen he has claws:
Who says the Senate rules are on
the bum
And that they make the country
numb.
JUMBO JAKE.
The Washington times., 1926-01-21
PAST AND PRESENT

When the boys went '.Oyer
There" they fought for the ''Stars
and Stripes forever" After the
armistice they were "HOmewardl
Bound" Soon they reached the
Sidewalks Of New York" singing
How Dry I AM" Along. came
pals and said let's 90 down and
see MY Best Girl" So they went
to the '.BOwery" and met Rosie
O'Grady" after the Ball" They
danced the midnight Waltz, ;
then said SHOW Me the Way to
Go Home" and that was the END
Of u Perfect Day."
HARRY Il. SOUSA.
80
WELI+FOUNDED SUSPICION
as 1t possible" asks the editor
of a NeaU York aOeekly neUs-
paper, that 1Oe, the common
people, are a bunch of sMckers?"
Yea, ed, you amt made no mis-
take.
STEAMBOAT STEVE.
40
THESE SELF.MADE MEN
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14
Once a Week
Or Every Day?
TX1HAr IL your method Of a1-
" tending to your looks?

EX1HAT IL your method Of aA4
" tending to your looks7
Do you, once q week, per.
haps, put In several hours at making
yourself beautiful? Do you then
brush and sun your hair, manicure
your nails, massage your face with
cold cream. apply skin food to your
neck. and do other interesting and
complicated things toward making
yourself presentahle?
Or
Do you every day spend q few
minutes over your hair. your nails,
your skin. your figure and every
thing that goes to make you look
well or otherwise7
Each method has its advantages.
or course It goes without saying that
we must, each day, spend time
enough for cleanliness and neatness.
And many women who do moth
ing more than that day by day, yet,
by the once-a-week method, keep up
good appearance. Many others
spend ten or fifteen minutes a day
and do away with the longer, less
frequent period of attention to their
own looks
A good deal depends on tempera-
ment. A good deal depends on this
time you have available. II you are
perchance a business woman with
out close personal obligations you
can quite well arrange to have time
enough, after you bath each day or
before you go to bed to go over your
nails with file and an orange-wood
stick. to brush your hair fifty strokes
and let it hang about your shoulders
if it is long enough, to use cleans
ing and cold cream, to do your daily
dozen of exercises to keep your body
supple and slim. But If your ara,
perchance, busy mother. you may
snatch your bath in the afternoon
when the children are resting, and
have so many interruptions from
morning till night that you get only
time to do the essentials in the way
of dressing and grooming. Yet once
a week or so you may have quiet,
uninterrupted afternoon, when per-
haps the children have gone of on
picnic and the house is quiet and>
free from guests, when you can put
In several hours on identifying your
self.
| They are both good enough
methods, and both have their strong
advocates.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14

and it is becoming increasingly diff
flcult to find pure blonde-skinned
youngster now among the we'll
raised children. And of course chill
dren whose skin is early accus-
toned to the effect Of bright sun
light are evenly and comfortably
tanned and seldom experience the
discomfort Of sunburn that is felt by
children who are not accustomed to
being thus exposed. Mothers now
adays take pride in keeping their
children tanned as long as possible
after the summer holidays and
sometimes arrange for daily sun
baths at home to keep up the good
effect of the summer.
The ideal of a well-tanned skin
is like the French cooks idea of a
well-made butter sauce. 1t should
turn a nice "brun clair without
burning or becoming dark in spots.
To effect this needs considerable
care-forethought rather than after
thought. Some individuals find it
much better to use lotions or
creams before exposure to the sun
than afterwards. Thus on going in
bathing or spending a day on the
water when not accustomed to that
sort Of thing, you should rub the
part Of your skin likely to become
affected with some sort Of sun
burn cream, busting 1t with a little
powder II you like-not, Of course,
to prevent your skin tanning but to
prevent 1t from becoming really
burned and blistered.
Witch Hazel Soothes
Sometimes clear water seems to
be especially painful to badly
burned or tanned skin. You may
find it better not to wash your face
and neck with water after a hard
burn but to use some sort of cream
or perhaps witch hazel for a few
days. Others find that water soft
ened with a drop or two OF benzoin
gives comfort One thing is certain,
that skin that has been uncomfort-
ably burned should be kept pretty
well exposed to the air afterwards.
II you cover 1t up with bandages or
extra clothing you may find that
the burn win go deeper and cause
real trouble
cC1use Newspaper Syndicate.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14

Agreed then that the French are
very, very good cooks and that they
have to great extent set the faSn-
ion in the matter of food prepare
ton for the rest of the world. NOW,
did it ever occur to you that IN
many ways the French are the
simplest Of cooks and that the
majority of French folk eat meals
that are much more easily prepared
than the meals Of most Americans.
Or to be more accurate-the French
housewife can and does serve up
three first-rate meals a day to her
household at a considerably less
expense of time and trouble than
does the American.
Breakfast Is Easy
In the first place, breakfast is the
most easily prepared meal imagine
able-because there really is so
little to it. Even in country regions
bread and rolls are almost always
bought. There is very little bread
baking of any sort in the house. In
The city the French housewife goes
or sends out for enough milk and
fresh rolls, bread or crescents for
breakfast. She usually also sends
out at that time for enough fresh
butter. This is brought in in faky
scrolls ready to eat. The milk is
then Immediately put on to boil. 1t
usually allowed to cook slowly
ior four or five minutes. This
makes it creamier. Then the break
iast tray or table is laid-one jug
VI boiling hot milk, another of boil
ing hot coffee-fresh rolls or bread
ana butter. If you want heartier
breakfast you add a soft-boiled egg.
Inc great majority of French
families content themselves with
tnls simple repast. 1t is really quite
satisfying. for the breakfast cups
are enormous and much hot milk
is used. You can see what a simple
uick 1t is for the cook or housewife
70 prepare such a meal.
Typical Menus
Luncheon is served fairly early
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14
And Yet We Talk
VIII So Many Subjects Taboo II
Is Strange We Have Anything
To say

ENYE have it dinned in US in our
wv youth-as part Of our edu-
cation in what used to be
called the proprieties-that it is
atrociouA form for a woman to talk
about her servants, save in the
bosom of her family or to her most
intimate friends, ones maladies and
only guardedly about the maladies
of others and ones children.
That throws out three very abb
sorbing subjects, subjects on which
in the home" spends a good portion
of her thoughts.
If mans wife bars out these
subjects then he must follow the
recent rule of good form in con-
versation and refrain from auto
mobile talk, whether he owns five
or merely hopes to after his next
years bonus. And precious few
men have to be reminded that shop
talk doesn't do at all at dinner
parties. Many interesting discus
sions and conversations that might
take place, don't, simply because
the doctor you know won't refer to
his daily experiences, the lawyer
merely smiles blandly when you
ask his opinion on some question Of
legal import or try to egg him on
to tell you Of his cases. With a
few glittering exceptions men don't
talk shop.
And the wary hostess always Is
wise enough to switch her guests
of from political discussion or
argument.
We can talk about plays, even
movies, providing the plays we
discuss are those that most Of the
guests have seen, only Heaven save
the man or woman who tries to
recount plot or a scenario, or to
speak braggingly of his personal
acquaintance with the player folk.
And religion! That's as bad as
servants and maladies. It simply
isn't done nowadays. Our ances-
tors-especially If they dwelt north
Of the Mason and Dixon Line
passed many self satisfying hours.
vented their spleen and digested
their dinners, over religious mat
tiers. One served up the hot Joint
to the tune Of predestination and
sent on the pudding to the refrain
OF infant damnation and hell fire.
And equity old gentlemen even
drank their brandy discussing the
orthodoxy Of the sermon Of the pre-
vious Sunday. But we simply don't
mix our religion and social CONVEX
sation nowadays.
So 1t seems as If lots, most, Of
the subjects that interest us most
or take up most Of our time, had
been taboo from polite conversation.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14

The English hold a sort OF middle
.,or1nd in this matter of furniture.
Tbev do not admire the more ex-
t-eSne of the art nouveau interiors
that are so much admired on the
continent But they are not such
.,avish admirers of the antique as
americans are. They tell you that
thew are traditionalists in the mat
Tor OF furniture-still taking ex-
annie of the great furniture
makers Of the past but not afraid
~ modify old models according to
nresent-day demands. So it is that
N most well-furnished English
houses you find good many pieces
,uficiently antique" to suit even
the American, a number Of pieces
that are what the American dealers
would call "genuine"-and at the
same time a motive here and there
mat suggests continental taste-a
hit of brio "a brac, a mirror. lamp
shade or some printed chintz or
cretonne.
OF course to all of us chintz- Gre
tonne or some other printed fabric
for draperies and upholstery Is dis
tinctive of the truly English room.
However, il is quite possible to find
A Enthusiastically English room
that has only plain fabrics for cur
tains and cushions.
India prints Just at present are
IN good vogue in England, and some
clever housewives use them for
table spreads in the living-room-
And of course if these or other
prints are used, the wall coloring
must be plain. Quite often walls
and woodwork, in England, are
painted in the same color - in
orange. perhaps, or in blue. Such
coloring must be carefully used.
Carefully used, it is bound to give
good results.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14
STRIPED CUSHIONS FOR y
OUTDOORS n

The most attractive cushions for
garden and veranda are covered with
heavy striped fabric, in cotton. The
stripes show much orange and red
and green, with lines Of black to ac-
centuate and harmonic the other
colors.
One big advantage Of these gay
cushions Is that they cannot easily
be misiaid. A cushion covered with
soft green, the color Of the grass,
can very easily be overlooked when
you start indoors from the garden,
in the dusk Of the evening or In tbs
furry Of an approaching afternoon
thunder storm. But the bright stripes
Of gay color make these cushioona
SO obvious that 1t is impossible I'D
overlook them.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14
Hints for the Late Vacation

IF you are going ON a vacation re-
member to take with you:
A f1ashlight. This will prove
helpful wherever you are, and may
really be great comfort If electric
storms put the lights out Of commits
sion or if you have to make your
way sometimes in dark, unfamiliar
roads or Railways.
An extension electric cord. Some
hotel rooms are not provided with
drop lights, and drop light to hang
over the head Of the bead is essen
tial to some peoples comfort.
A vacuum bottle, so that you can
have hot or cold drinks at hours that
may not be convenient You can
always get bottle Of this sort filled
at meal time with little trouble or
cost, and then you can have it ready
when you wish it
Clothes hangers, If possible. You
can buy cheap wooden ones that are
very satisfactory. II these are too
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14

THE popular attitude toward
surburned and tanned skin
has changed so much within
the last generation or so that old
time directions for treating skin so
affected seem quite absurd now.
The old idea was that skin that
showed effects of sun was unfash-
enable and undesirable.
Women Stunned Burn
Such an attitude prevailed for.
good many years, even after women
had begun to participate in outdoor
sports. They shattered their faces
with cold cream and powder before
going out into the sun. Not to
prevent the pain of severe burning
but actually to keep the face from
showing signs of tan. Heavy gauze
wells were swathed over the face
for boating or motoring, and the
various lotions and creams used
after sunburning and tanning were
made as much with the idea of
bleaching the skin as for the pur-
pose of soothing it
Nowadays sun-kissed skins are
fashionable. Every woman who can
manage to shows signs of sunburn
and tan in the summer and con-
siders herself lucky if she can keep
this up all the year round. 1t is
practically Impossible to wear a
new-fashioned bathing suit and not
show deep areas of darkened skin
on neck. shoulders and back. Once
we would have felt embarrassed to
show these marks when wearing
low-cut evening frocks-but we
rather like that sort of thing now.
However, there is little chance of
showing white, untanned patches
beside the tanned areas now as
evening frocks can hardly be any
more abbreviated than bathing
things.
Doctors Praise Sunburn
Doctors have been finding out for
themselves lately that the effect of
sunlight is very beneficial and the
most up to-date babies are allowed
to sleep outdoors directly in the
sunshine, save when the weather is
warm, A tanned skin Is considered
the mark of good health in babies,
Copyright, 1896. BY The N
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14

bulky to carry, you can for bigger
price get folding hangers. You can
buy the cheap ones, In most or the
places where you maz>pass You vaca-
ton, after you get there.
Some games. Cards, II you play
them. Pencils and pads. and chill
dren's games, II you take children
along. For there win be days when
rain or some other cause makes 1t
necessary to provide your own enter
tain1nent.
Something to hold some Of your
clothes. Wardrobe trunks and suit
cases are admirable There are Gre
tonne cupboards to hang from the
ceiling of the room with not enough
closet space. Or you can arrange
your bags in neat and orderly
fashion, sorting your things carefully,
SO that they win help in solving the
problem Of too many things and too
little space.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14
Notes On the Menu

r. AkED HOMINY AND CHEESE
until tender and then pouring
it into a baking dish and mixing it
with white sauce in which a good
deal of cheese has been melted.
The whole thing should then be
baked until light brown.
CRUMB OMELET for Tuesday
breakfast is made by adding a cup
Of soft breadcrumbs to a regular
omelet mixture to which a table
spoon Of milk for each egg has been
added,
STUFFED BAKED TOMATOES
are delicious when filled with a
variety of vegetables. Diced po-
tatoes make a good foundation,
with a thickened tomato sauce.
Then add whatever cooked corn is
left. If there are any other left
over vegetables, add them too.
Everything is good-beets and peas,
beans and celery. Bake slowly,
until the tomatoes are tender and
their contents slightly Drowned on
top. Serve plain or with cream or
tomato sauce.
TOASTED CORN MUFFTNS, or
indeed any toasted mullins, are
good, and form an admirable means
of using leftover mullins.
PEACH CUSTARD is made by
slicing ripe peaches in the bottom
of a big or individual serving
dishes, and sugaring them slightly.
Let them stand in the refrigerator
for an hour. Then pour over them
a boiled custard, with or without a
meringue on top.
PEAR SALAD can be made in
many ways. Just now a good way
is to combine pears and ripe
peaches, half of each, with a cream
cheese ball in each core or pit
cavity, on lettuce leaves, served
with maypnnaise or French dress
ing.
FkAKED FISH SALAD is made
by freeing cold, cooked fish from
all bone and skin, adding minced
green or red pepper and celery. and
serving with ll-seasoned French
dressing on lettuce leaves.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14

In dlning-rooms, too, more than
they are with us at home. In liv-
ing rooms they are made a part of
the decorative scheme. If only
few pieces Of china, and those very
interesting, are used. the plate rail
is we'll enough. But a good many
Americans have avoided them of
late years because Of the tendency
we had, when they were so much
in vogue generation ago, of filing
them too full of dust catching, I'M
interesting pieces of china,
Cupboards and Shelves
Bui1t-in cupboards are much used
in England. OF course the English
dining room is usually furnished
much more informally than our
dining rooms. That is to say, it
often boasts couple of easy chairs
by the fireplace, a desk, a couch of
some sort And the built-in cup
boards hold books and bowls of
flowers as well as china In the
English living-room built-in cup
boards for nicknacks and orna-
ments and built-in bookshelves
very often add much to the charm
and distinction of the furnishings.
The French living groom is an in
teresting combination of seeming
formality and comfort. To the
American it very often seems at
first little artificial. The new art
furniture, this modernistic furni-
ture, must be arranged rather pre-
cisely. A distinct effort must be
made TO eliminate all color, all
form, that does not fit in with the
desired effect. And as yet the re-
suits seem to most American eyes
somewhat strained and self-con-
scious. But the rooms furnished in
this new French mode nevertheless
have charm, character and real
comfort.
And the ordinary middle class
French living-room is really quite
comfortable. Scrupulously clean it
is. though not always as airy as we
might choose. Perhaps we think
there are too many small objects
about but withal there is an air
Of nea tness. Not as comfortable to
the big American man, perhaps, as
his own living room at home or the
English living room with its big
chairs and couches. But withal
room that has a distinctly homelike
air.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14
Words In the
Kitchen

H JERK MS Originally the
gherkin was a special small
variety of cucumber, but now
the name is applied to immature
specimens of the cucumber, which
are picked and picked.
Mayonnaise-A salad OF fish or
poultry containing a thick, cold
dressing made of olive oil, egg yolks
and vinegar or lemon juice, or the
sauce itself.
Boulllon-A clear broth made
from veal beef or chicken The
name comes from the French verb
bouiller, to boil.
Fiiet-A certain cut of meat--the
undercut of the loin. Or else any
other neatly cut small piece of
meat or fish.
Hors d'Oeuvres-Appetizers. The
French hors doeuvres plate usually
consists of sailed fish, dried sau-
sage. sliced vegetables-all cold.
Perhaps sliced cucumbers and to-
matoes. a sardine with lemon juice,
sliced egg, and a couple Of slices
Of highly seasoned sausage.
Pate-A pate is pie. With US
it usually means a small shell of
rich puff paste, filled with a hot
mixture of creamed chicken, fish,
mushrooms or some other vegeta BILE.
Au Gratin-Usually we think this
means a dish baked with cheese.
Really il means a dish baked with
breadcrumbs strewn over the top.
The cheese is incidental. So maca-
roni au gratin is really macaroni
prepared with some sort of sauce
strewn with crumbs, and Drowned
in the oven.
PiIaf-This Is an Oriental dish,
and our most usual meeting with it
is in the form of Turkish pilaf,
which is served frequently in restau-
rants. 1t is a dish of meat or fish
boiled with rice and well spiced.
Pilau or pilaw are the more correct
forms of spelling, but pilaf is far
more usual in this country.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14
Twenty One Meals a Week

Cereal and cream
Poached eggs
Mullins Coffee
Luncheon
F'laked fish salad
Brown bread and butter
Sailed peanuts Sliced tomatoes
Stewed fruit
Dinner
Beefsteak Fried onions
Scalloped potatoes
String beans
Peach shortcake
SUNDAY
Breakfast
Oranges
Cereal and cream
Waffles and honey Coffee
Dinner
Vegetable soup
Roast chicken Mashed potatoes
String beans Green corn
Ice cream
Supper
Stuffed tomato salad
Whole wheat bread and butter
Iced chocolate Cookies
Fruit
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14

soup. Here are some typical dinner
menus.
Soup
Ham with green peas
Sauteed potatoes
Compete of fruit
Cheese Nuts
Fish Carrots
Chocolate cream
Cheese Fruit
Soup
Eggs with tomato sauce
Lettuce Rice croquettes
Cheese Fruit
Soup
Potato cakes Salad
Apricot omelet
Soup
Tomatoes stuffed with sausage
Potato croQuettes
Apple charlotte
Cheese Fruit
The use Of fresh fruit in the menu
has much to commend it. Native
Americans pride themselves very
often on being fond of fruit. yet
few American housewives would be
content to offer fruit and cheese by
way Of last course at dinner. We
find it too much trouble to eat fruit
"au naturel" If we eat it for din
rer it must be in the form of a
short cake, or we must have cut-up
peaches with cream, or sliced
oranges mixed with sliced bananas
and sprinkled with grated cocoanut.
We will eat fruit in the skin for
between meals or on picnics. but
seldom at the table. On the other
hand, the French consider fresh
fruit a great delicacy and doubtless
maintain good health on what
would otherwise be rather monoto-
nous diet by this persistent use Of
various fruits.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14
MORE HATS ARE SMART

Big hats of MORE silk, with roll
ing, shading brims, are exceedingly
smart, albeit they seem at first a
little heavy for August weather.
They are light in weight, however,
and look charming with thin and
colorful frocks. Their only trimming
is a pair of crystal pins or some
other ornamental bit Of glass or
jewelry.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-08-14
By Mary Marshall

avery popular furniture store and large masazn in Paris
dvoes quite little space to furniture of the ar nouvea
- sort This sort of thing the American visitor for
Americans are of all people the world the greatest tradition
ass the matter of furniture We like nothing better than
antiques and cannot get antiques ourselves with
repcas if know they authentic In almost everything
Else we willing to try experiments-to strike out in
modern waybut not in furniture So wonder this new
furniture of the continent with its strange curves and angles
s1kes in the heart of the American Very occa-
sona there American who actually buys some of this new
furniture and carries it back to America-but this