davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1926-06-07
DINNER TONIGHT
FOR GERMAN ENVOY

&A4110G4&GuOG
Baroness Nathan viii be the honor
the German Consul General in New
York and Nine, Won Lewinski.
Mrs. Gibson Fahnestock il at the
Plaza Hotel in New York for a
few days before opening her villa
ht Newport. for the summer.
Mrs. Fahnestock's daughter, Mrs.
Fahnestock Stokes, has leased Gull
Rock at Newport for the summer.
Her children are already installed
there with their governess and Mrs
Stokes is expected in q few days.
**k
Miss Louise Ireland, daughter of
Mrs. Davis Ireland, Of Washington,
D. G.. will visit her uncle and aunt,
Mr.. and Mrs. D. B. Cummins
Catherwood, of MiIlbrook Farm,
Haverford, on June 90, and attend
the dinner dance Mr.. and Mrs.
Catherwood will give that evening
in honor of Miss Catherine 3.
C1othier. Miss Elizabeth r. Ellison
and Miss Constance AnteIo Butcher.
all debutantes Of next season.
Mr.. and Mrs Edison Bradley, for
from New York to Newport and
will be at the LaForge Cottage
until their summer home, Seaview
Terrace. is made ready for them.
y y
Mrs. Blaine Lipscomb IL closing
her apartment at Wardman Park
Hotel FOR the summer, and left to.
DAY to attend the commencement:
Exercises at Vassar College, where
her daughter. Miss Rehekah Lips
comb. Is graduating. Immediately
hfter graduation they will join a
house party in the Adirondaclxs, and
then are planning TO 90 to Booth Bay
Harbor. Maine, for the summer.
X
Mrs. Harris NJ. Crist, who has beer.
the guest of her sister. Mrs. Leonard
l.. Nicholson. jr.. for the last month
1t her home, Lenwill on the Rock.
Vile pike. returned to her home in
Brooklyn yeSterdnv.
Mr.. and Mrs. Nicholson are ~oin~
this week with their children to thci~
rlace on the Chesapeake Bay for n
fortnight.
Mrs. Alvin T. Hert is at thN
hayflower for Few devs before
FoinR 20 her home in Louisville,
Nv. She clnsed her apartment At
1888 Massa chusetts Ave. ten days
rgo, going to New York and re.
turning to town ~ attend thn
F'arriage at Mrs Charles Thomas
J,owndes and Willi"m v. HODGES
treasurer OF the Republican Ma
tional Committee, at Glenelg. Md
on Saturday, In July Mrs. Hert
win go to Mackinac Island. Mich.
where she has = summer home.
The Washington times., 1926-06-07
See Saw, SO

Ten feet long and twenty
seven inches high-affords lots
of fun and exercise. Base fin
ished in red and board in nat
ural color.
rnu aActinr
The Washington times., 1926-06-07
Boy .Bui1der, s28.7s

Complete as a gymnasium;
built for rough service. Eight
feet high, packed complete with
bolts, ground stakes and instruc-
tions for assembling. Sketched.
The Washington times., 1926-06-07

The prime requisite for wholesome,
healthf1lI play is strong, well-made
equipment that will further the de-
velopnent Of our future greats" in
both mind and body.
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
PEP ELEMENTS
OFTEN LACKING

Improper winter dieting is respon-
sible for that languid, all-in feeling
called spring fever. according TO
the investigations of nutrition ex-
pcrts. They point out that the typi-
cal American diet of bread, meat,
potatoes and beans does not supply
the necessary food elements to keep
the body in good physical condition.
The problem the housewife has to
solve for her family is: What foods
shall | serve to correct this condi
ton: The bread, meat, potato and
bean diet does not supply the nee
eSSary dietary essentials known as
vitamins; neither does it give a
sufficiency of minerals.
Addition. however, Of spring vege-
tables to the regular diet does won
ders, for leafy vegetables are rich
in both clements. The anaemic in
dividual acquires color and his COM
plexion clears when he begins 20
eat vegetables, for the reason that
he is supplied with the various min
erals he needs. His heart actVn i'm
proves because the vegetables sup
ply calcium, sodium and potassium :;
his constipation is corrected be-
cause vegetables contain cellulose :;
his skin troubles clear because his
blood is put in neutral condition !;
bis appetite is sharpened and he
feels "peppy." because he has re-
ccived his quota of vitamines.
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
ALOHA IS NEW
. DRINK IN S.A.

Aloha No it does not mean fare
well this time Iii is the soft drink
that has arrived in San Antonio. This
very fine drink can be had at 512
East Houston street, where there has
been provided a very attractive and
picturesque stand. Aloha is really
typical Of the honeymoon" land from
which it comes. 1t is served through
out the day and until late in the even
ings.
Mot only will one find Aloha re-
freshing but also beneficial to the di-
gestive system. 1t is made of the very
purest and freshest pineapple and is
free from other fruits and coloring.
Pineapple has been recommended by
physicians as an aid to digestion for
years.
A. S. Dowd, proprietor Of the stand,
states that the present location is to
be the permanent home of Aloha. He
expects TO locate at least two other
stands in the business section Of the
city and driYe-in place in another part
of the city. For IA years Mr.. DOwd
lived in Hawaii and has been in this
country only seven months.
I'VE have established this stand in
San Antonio because we believe we
have something new to offer San An
tonians, something that will satisfy, "
declares Mr.. Dowd.
At present Mr.. Dowd also has o
similar soft drink stand where Aloha
is served in Long Beach, Cal.
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
NEW MEAT LOAF
IS ECONOMICAL

One-half cup cold chopped chicken
or veal, one cup cold macaroni, one
half cup milk, one tablespoon mar
.arin. one tablespoon canned pimentoS
chopped, one teaspoon chopped pars-
ley, one-half cup soft bread crumbs,
one-half cup fresh mushrooms, two
eggs, one-half, tablespoon flour, one
Srd one-half teaspoon salt, tomato
sauce. Melt the margarin, add the
flour and blend. and then pour on
gradually the milk. Bring to the boil
ing point; add the crumbs and the
beaten egg yolks. Add the macaroni
and meat, then add the pimentoS and
mushrooms and the salt and parsley.
Stir well together and add the beaten
whites of eggs. Place in pan which
has been lined with buttered paper and
bake in a moderate oven. Place on
the hot serving platter and pour the
tomato sauce with the mushrooms
around the loaf. Garnish with pars-
lev
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
EGGS CAN Be PREPARED
IN NUMEROUS DISHES
By STELLA DELAND

gins to thicken add the mushrooms
and cook for several minutes. Re
move and pour over the eggs and
toast.
POLISH EGGS.
For four people boil or steam over
medium" heat four good sized pota-
toes. When they are cooked mash
them, adding a tablespoonful of but
ter 10 each potato and two table.
sp0onsful Of milk, salt, pepper and
paprika to taste. Make four patties
and lay them on the platter. Over
low" heat fry in butter four eggs and
place the eggs over the potato pattics
and pour a parsley sauce over them:
Decorate with bits of parsley and
serve with a green vegetable, saladsand
a substantial sweet for dinner.
CURRIED EGGS.
For four people hard-boA four eggs
and steam half Il cupful of rice in the
electric range oven or fircless cooker.
While the rice is cooking chop the
whites of the eggs and add TO Il
sauce made over low" heat from two
tablespoonsful of butter, the same
quantity of flour, one and one-halt
Irresponsible of curry powder, one
tpaspOonful of finely chopped chives
or onions, one-half teaspoonful each of
salt and paprika. pinch of white
pepper and one and one-half cupsful
of scalded milk. When the sauce
thickens add the whites of the eggs.
Make little patties of the boiled rice.
place the yolks of the eggs, cut in
half, on top of each rice patty and
pour the curry sauce and white OF
eggs over them. Serve with salad.
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
LIMA BEAN TOAST.

This J. an adaptation II the vcEe-
table r0a-ts for which the Battle Greek
SauiJarium is noted. These tDasts
make excellent hot main dishes for
either lunches Or suppers. For the lima
bean toast use two cups Of canned or
sfewcd lima beans. three-quartcrs of
% cup Of milk, one tablespoon Of flour.
one tablespoon Of butter. one teaspoon
u salt, one egg yolk and ten slices Of
bread
Strain the beans through o colan-
der and add a white sauce made FROM
the milk, flour, butter and salt. Com
lluc the two mixtures and then add
rhu beaten egg yoIk. Cook until IN"
egg is thick. Pour over the slices VI
crisp toast bread
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
REEF ALA Mode.

For five or siI-p"und roast n
..rE I-uw the round allow thrre-quur-
Tor. of cup q vinegar TWO teaspoon
rf -ay0ry poultry seasoning, one SLICED
carrot and one sliced onion. one and
Iurrr-uuarrer, tablespoons Of salt, two
-l.ras ~ lemon and three and one
third cups ~ water.
Mix the water. seasoning. lemon.
vegetables and vinegar tpg thor. and
boil for four mr. five minutes. Pour
OVER the roast and let stand covered
iu a rod place for about p hours.
Take from Oh" pan and dust with flour
and brown in q deep iron kettle pour
ON rhr vinegar: partly cover with wa
trr and le' simmer until The meat is
very tender. This will take about four
hours. Use the liquid for the gravy.
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
BREAD PUDDING,

Cut the ends from a small loaf Of "a
hour-old bread. Slice in one-balf-inch
slices and butter each slice. Arrange
slices Of buttered bread in a well-Oiled
pudding pan, being careful to place
them buttered side down; beat three
eggs; add One-half cup of sugar ano
onc-quarter teaspoon of salt and pour
over the bread. Bake in a moderate
oven; remove the cover after the first
half-hour. Let the top be brown and
serve with raisin sauce.
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
5000 Doughnuts
Are Made in Hour

Not satisfied with entering every
other field Of cookery, electricity is
now making doughnuts. A new type
ull-electric machine with capacity
II 1000 doughnuts an hour is in ser
vice. II performs automatically all
the functions Of cutting, frying. turn
ing and ejecting the doughnuts and
Of delivering them to a hopper.
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
SPRING MONTHS
SEASONABLE
FOREGGS
Hens Have Annual Laying
Contest From April
to June.
By ERNA J. BERTRAMS
Director of Food Economics,
Armour and Company.

Although good eggs can be had the
year around. the spring months. that
is from April until June, offer the
best eggs of the season. This is be-
cause the fcathered egg producers, the
hens. are enjoying or indulging in
their annual spring egg contest. The
quality of eggs during the present
heavy lay is at its best as the hens
producing power is greater because of
its restored vitality after the long
winter rest.
Dr. BundCsen, of the Chicago health
department, advocates an abundant
use of eggs especially during this sea-
son. He states, Eggs are a superior
foUd-une of the best concentrated
food for the young or old. the well. the
slck-the vitamin content of the egg
will put a kick in ones life and pep
up efficiency.
EGG A DAY.
An egg a day makes baby grow,
keeps brother strong, brings Natures
own bloom to sisters checks and lips,
keeps mother youthful and helps
father bring home the bacon"
In order to be assured that the eggs
you are buying are of the very high
est quality. the wise homemaker pur-
chases carton eggs bearing the name
of a reliable distributor. When buying
eggs in cartons, you are assured that
they are fresh and have been candled
and sorted and are the very best type
TO be found on the market.
There are many ways of prcpar-
ing egg dishes other than just as
breakfast dish. The following recipes
ere especially nice for eggs to be used
as the main dish of the lunch or sup
1rpr
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
SPINACH sOUFFLE.

3 eggs.
! cup cooked spinach chopped very
fine.
] cup milk.
! tablespoons butter.
, tablespoons flour.
y teaspoon salt.
Is teaspoon pepper.
Make 4 white sauce ~ the butter.
flour and milk and add the scasun-
iugs. Beat the yOlks Of the eggs until
thick. Cool the white sauce slightly
and stir them in. Add the spinach
which has been drained well and last
Is cut and fold in the egg whites
beaten stiff. Bake in creased baking
dish for 20 minutes at q temperature
Of - % 80 degrees F. One-fOurth
10 oue-haIf cup Of cheese may be add
rd inv hich case only three table
.nu1ufuIs Of butter will be needed.
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
HOE CAKE.

Two Guns yellow cOrnmcal, One-quar
ter cup sugar, one-half teaspoon salt,
two cups milk. two tablespoons mar
garin. Combine the dry material and
add the butter. Bring the milk to tn
boiling point and pour into the meal.
Cook until thick and drop by spoon
fuls on a creased pan and bake in a
not oven until brown.
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23

Eggs being what they are should
not be Scorned rs menu possibilities.
In our house eggs are a very popular
food. And because all of us like them
| am always trying out new ways of
cooking them. The following are sew
eral recipes l have recently tested by
cooking each On my range or table
grill. r.
EGGS MARRY.
Poach the required number of eggs
in a saucepan over medium" heat
either on the range or at the table on
the electric grill. Make toast in the
electric toaster, butter it generously,
spread with anchovy paste and sprin-
kle over this grated American cheese
and place the freshly poached egg over
that. Serve with green vegetable or
a salad Preceded by a cream or other
kind Of heavy soup it will be suf-
fiCient for dinner.
SCRAMBLED EGGS AND MUSH-
ROOMS.
Scramble the desired number of eggs
in butter. Serve on toasted bread or
English mullins and pour the mush-.
rooms and sauce over the eggs. Make
the mushroom sauce from one-half
pound of fresh mushrooms. Wash
and skin them, cut into guarter-inch
slices or squares and boil in one and
one-half cupsful of sailed water over
medium" heat for Is minutes. In
the deep pan Of the electric grill, or in
a similar pan over heater unit OF
the electric range, melt two table,
spOOnsful of butter. Into this stir two
tablespoonsful Of flour and all the
mushroom water. When the sauce be-
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
EGGS WITH CHEESE.

q eggs.
- cup cream sauce butter or cleo
margarine.
> ounces grated cheese.
Salt
PapriBa.
Beat the eggs lightly. and pour into
frying pan into which = tablespoon
iuIs Of butter or oIeomargarinc have
been placed. DO not have the paD too
hot or your eggs will not be creamy
and smooth rs scrambled eggs should
be. Add 10 the white sauce, to which
the grated cheese has been added and
the seasonings. Scramble and pour out
on six squares Of toast. Garnish with
parsley. stuffed olives or minced pi-
monto. DO not let the scrambled eggs
harden. rs soon as the mixture be-
comes slightly set it should be re-
moved from the fire and served i'm
mediately.
San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-23
EGG OUTLETS.

hard-cookcd eggs.
cupful milk.
3 tablespoons flour.
tablespoonful butter.
. tablespoons grated chce.~.
Minced onion.
Parsley or celery TO taste.
Salt.
Pepper.
Make white sauce Of the butter.
flour and milk. Put the eggs through
% coarse sieve. Combine the eggs aud
other ingredients with the white
sauce and let the mixture stand until
Id. Shape into small outlets. Beat an
~ and add three tablespOUnfuls Of
milk. Dip the outlets in the egg mix
'I-p. roll in bread crumbs and fry in
deep lard. Drain on soft paper. Serve
ON hot platter with mound Of peas
iu The rnufpT
, 1926-06-14
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