davidaulloa/AmericanStories huggingface dataset:
Evening star., 1926-06-11
Planning the Weeks Food.

AS in previous weeks the effort has
been twofold-first, to have a general
plan for each meal and for the week,
and, second, to make certain varia-
tions in this plan according to more or
less well established principles.
One Of the variations has to do with
introducing variety by means Of the
veriest trifies. For example, to serve
red Strawberries unhulled and accom-
panied by the cleaning white of pow
dered sugar may In itself seem to be
more or less unimportant. Actually
such service Of this always popular
fruit strikes a new note. 1t is one of
the many pleasant fashions which we
owe to our English friends. In many
parts of Europe Strawberries are not
those who eat them are correspond
ingly more careful in their service. so
as to bring out not only the flavor, but
the exquisite color.
There are several somewhat unusual
methods noted for using left-overs
For example, after vegetable dinner
on Monday. Tuesdays luncheon begins
with a vegetable hash. This dish has
been featured in previous weeks, but
it's possible variations are as numer-
Gus as there are meals in the week.
Like so many other dishes, vegetable
hash Is capable of many 1nterpreta-
tions and its preparation allows the
housekeeper wide latitude for exercis-
ing her individual taste and skill. Just
Evening star., 1926-06-11

digestion you may have a deficiency
or an oversupply of one Of the diges-
tive juices. and in one case certain
foods would be advisable and In the
other you would need to follow a
different line. So am going to give
YOU only such suggestions as apply
to those who have normal digestive
action, but whose digestion is simply
interrupted by nervous fatigue or eX-
element.
I should try strained fruit Juices
for breakfast followed by crisp ready
to-eat cereals. The cereal might be
followed by bran bread toasted and
served with very little butter and a
cup of hot cereal coffee.
Luncheon should be light and con-
sist chiefly of fruits and vegetab bles
with a glass of milk. A hot baked
vegetable dish Is a good standby for
luncheon and white or brown bread
and butter may accompany it. The
luncheon dessert had better be fresh
fruit. Then for dinner try a cup of
clear, strained broth followed by a
plain broiled chop or "A slice Of lean
roast beef or white fish. With this
serve a baked or plain boiled potato
and one cooked green vegetable with
a salad OF plain lettuce served with
lemon juice instead of vinegar and a
cream dessert of cornstarch or tapioca
or junket. These suggestions are
very general, but I really cannot be
more specific than this without know
ing more about your condition as a
uyhole
Evening star., 1926-06-11
Maple Sugar Pudding.

Beat the yolks of three eggs with
cupful of grated maple sugar and
a level teaspoonful of cinnamon until
light and add a cupful Of hot milk.
beating well. Then place in a double
boiler and stir constantly until the
custard coats the spoon. When cold
add cupful of rich cream and va
nilla to flavor. Freeze like ice cream.
Prepare a cupful of candied fruits,
raisins and figs, in thin slices. the
raisins in halves. Make a si1-up of a
quarter Of a cupful each Of maple
sugar and water. add the fruit and
boil until it is plump and tender. Ten
minutes Is sufficient time. Then drain
the fruit and stir into the cream when
half frozen Finish freezing it. Trans
fer to a. melon-shaped mold and let
stand for an hour packed in ice and
salt to acquire the shape. Serve with
whipped cream sWeetened and favored
with vanilla. Turn out the mold and
garnish with the cream. This pudding
is delicious and decorative
Evening star., 1926-06-11
TOMATOES AND CORN
ARE NOW Plentiful
Large Selection of Summer Fruits
and Vegetables Seen at
Center Market.

A scent reduction in the price OF
tomatoes, which are largo and Of fine
quality, was the feature OF Center
Market at the opening this morning.
Price and quantiay of other articles
remained steady, with the exception
Of ear corn, which now is much more
plentiful.
Tomatoes dropped from 80 to 25
cents a pound at a majority of the
stands. Ear corn sells for 10 cents
per ear and is a good buy.
Supplies at the Center Market now
are good, affording housewives a large
selection at moderate prices. In addi-
ton to the general lines Of fruits.
vegetables and meats, there are
available plentiful varieties of dried
fruits, nuts, breads, cakes. pastries
of all kinds. salads, slaw, flowers and
potted plants.
No change was noted in butter, eggs
or poultry. Best grades of selected
eggs are 40 and as cents a dozen. with
a few merchants asking so cents.
Good fresh eggs, not finest grades,
sell at lower levels. Best grades Of
creamery butter are SO and 55 cents
and country brands are cheaper.
At the fish stalls shad and herring
are gone for the season, but croak-
ers, porgies, rock, trout and spots are
plentiful at steady prices.
Beef and veal prices also remain
firm. Lamb cuts show little stiff
ness in price, selling at SO and 55
cents for leg, so to 20 cents a pound
for chops, 35 cents for shoulder and
25 cents for breast. best grades.
Smoked pork also shows a ten.
dency toward higher prices, ham and
bacon being up in wholesale price
oil h,,, ~ 20, To
| retail, is 80 and 55 cents and sliced
ham, according to location Of the cut.
ranges from As to so cents. Pork
chops are As cents. fresh pork loin.
40; owing to the more or less cool
weather, limited amount Of all-pork
sausage can be obtained, selling for
40 cents pound
Baking chickens and fries are SO
cents a pound and fowl Is As cents.
Strawberries are 40 and 45 cents a
quart box; blackberries, 25 cents
cherries, 20 cents. and plums, so cents
Honeyballs, a new arrival at Center
Market. which are similar to but small.
er than honeydew melons. are offered at
25 cents each. Pineapples are 25 cents
each. and cantaiOupes are 20 and %
cents. Peaches are 25 cents a dozen,
and apricots, fresh, are 20 cents a
dozen.
Home grown asparagus IS 80 cents
a large bunch, string beans are Is and
70 cents pound, and a limited
amount Of lima beans sell for 81 q
quart box.
Other offerings at the market are
Potatoes. new and old, three pounds
for 20 cents; egg plant, 20 to 35 cents
each: lettuce. 10 and Is cents a head
celery, 20 cents a bunch: carrots, 10
cents pound; beets, 10 cents: Sum.
iner squash. 10 cents a pound; yellow
squash, 10 cents a pound; oranges
60 cents dozen; eating apples, a
basket Of 10 for 35 cents; cooking
apples, three pounds for 25 cents
mushrooms, rs cents a pound, and
okra. 40 cents a pound.
Evening star., 1926-06-11
Spring Foods in Variety
Cold Meats With Appetizing Sauces and Savorles
Quickely Prepared Sandwiches for the
Picnic Season.

or three chopped capers and a dust
Of red pepper. Spread on plain white
bread.
Tongue, Chicken or Ham Sand
WicheS-TheSe meats can be used
separately, or the chicken may be
mixed with ham or tongue. The
meat should be minced or shredded.
not cut in slices. Flavor with a
squeeze of lemon, a dash of paprika.
a few finely minced herbs, or just ID
little mustard, pepper and salt.
Egg and Parmesan Sandwiches
Mix the yolks of hard-boiled eggs
with grated Parmesan cheese and
enough creamed butter to make stiff
paste. A very little essence of anchovy
is an Improvement. Spread on thin
slices of plain bread.
Egg and Cress Sandwiches-Chop
three hard-boiled eggs very fine, sea-
son well and add sufficient cream or
mayonnaise to form a paste. Spread
this on slices of buttered white bread.
cover with creSs and another slice OF
buttered bread, then press well to-
yether and cut in fancy shapes as
desired.
Sardne Sandwiches.-Wipe dry of oil
some boned SardineS. Add some creSS,
tarragon and chervil minced. Place
between lNO lIlIl StItcS vi III u" IA pi N<'u
and butter Very finely grated lemon
peel, used rather sparingly, may be
substituted for the tarragon, which Is
not always easy to obtain.
Salmon Loaf1etS.-RemOve the crumb
from some small round or oval rolls
and fill with finely cut up salmon and
cucumber made into paste with
sauce tartare.
Radish Sandwiches.-Cuts some round
radishes in very thin slices. Mince
the green leaves quite fine and mix
them with a little sugar, moistened
slightly with white or tarragon vine-
gar. Spread this mixture on thin
slice of brown bread and butter. place
the radish slices on top and close with
another slice of bread and butter.
Celery ySandwiches.-Whip some cream
and add as much grated Parmesan
cheese as will make a paste. Spread
the mixture on some thin slices of
white bread and butter, and cover with
very finely chopped celery. Add at
least a sprinkling of paprika.
Sweet Aspic Cream Sandwiches
Make a fairly stiff aSpic cream and
mix in few finely chopped preserved
cherries, or some minced angelica, or
simply flavor the cream with an es-
sence, or mara aschino. or f1nely-grated
lemon peel. Make into sandwiches
with white bread.
Evening star., 1926-06-11
Baked Mackerel.

FIllet the mackerel. pat them out
and trim with wet knife on q wet
board. Butter a baking tin, place
the fillets in it. season them
with q little red pepper, white pepper.
salt. and a little onion juice, cover
them with a buttered paper. and cook
in a moderate oven for 10 minutes.
Dish the fillets straight down the dish
resting one on the other. Pour an
chovy sauce over them and serve hot.
To make the sauce, melt two table
spoonfuls of butter In a saucepan, mix
In 1t one and one-half tableSpoonfuls
of flour. then add one cupful OF boil
ing water. season with a dust Of red
pepper, a pinch of salt, six or eight
drops of lemon juice, one dessert.
spoonful of anchovy essence, and
four drops Of red coloring. Stir all
together until 1t boils, then add half a
gill of cream strain, and use
Evening star., 1926-06-11
At the Food for Fun Club

They had been TO the matinee and
as their mothers were out for the day,
members of the Food for Fune Club
decided that they would have Food
for Fun supper at one of the Weu
known restaurants.
Beatrice and Dorothy seemed to be
especially hungry and they immediate
ly seized upon the menu and after a
few moments conference ordered fried
ham with fried potatoes and coldSlaW,
| buttered cookies with maple sirup
and custard pie with coffee.
Marian had been keeping an eye on
these two and suddenly said very
quietly, you girls must be hungry"
Beatrice retorted pleasantly and en1-
phatically, 1--WE are and intend to
have food. 1 suppose because you
work for a dietitian you think that
YOU know all about eats. but III say
you dont"'
Marian merely smiled and proceeded
to order her own supper, thinking that
she would accomplish more by force
of example than by too much obJec-
ton.
She ordered savory potato soup, veg
etabe dinner of new cabbage, string
beans, buttered potatoes and spinach.
Her dessert consisted of prune whip
and a glass of milk.
"She thinks she's smart" said Doro-
thy.
But then she has an awful good
complexion was MabePS comment.
"and between ourselves there is some
thing in the dope that she's handing
OUT
Then a general chatter began in the
course of which in spite of their rail
lery the girls convinced Marian that
they would like to hear what she had
to say on the subject of eats.
She pointed out that Dorothy and
Beatrice had ordered first of all the
type of meat that is most difficult to
digest and least nourishing. Ham"
said Marian. "is all right for cold days
in Winter once or twice a week, but
Evening star., 1926-06-11
FOOD AND THRIFT IN THE HOME
Nutrition NUGGETS.

In spite Of the fact that this Is the
season for fresh fruits, it Is to be
hoped that there is still a supply OF
grape juice in the house from last
season. The mineral constituents Of
grape juice help to build both bones
and teeth. There are salts of sodium,
magnesium and lime and all OF these
are valuable in keeping the blood alka-
line and other bodily cells In good con-
dition.
If fruit Juices are served in ones
own home one can have free access to
these body-regulating beverages. With
the different combinations of fruit
Juices for Summer meals, the old-time
favorite lemonade Is always valuable,
but it is only the beginning. Orange
ade is excellent, but grape juice com
bined with Water or ginger ale Is also
both desirable and nourishing, and, as
for combinations of the different juices
from fresh berries, their name is le-
gion.
When vegetables become wilted soak
them in cool water. AS one recent
writer pointsjout, vegetables wilt very
much in the same manner as do flow
ers. They should not be kept i'm
mersed in water as bacteria multiply
in such water. The crisp lettuce. rad
ishes, cucumbers and celery should be
kept wrapped in damp paper.
Steaming is the ideal way of cook
ing vegetables. This wastes less Of
their valuable salts than any other
method.
Remember that there is a minimum
quantity of body building food below
which it would be dangerous for us to
fall. 1t is now known that less of this
type of food is required than the older
writer's advise but nothing can take
its place. Types Of these foods are
milk eggs, fish and meat
The quantity of body building food
required by different individuals has
been estimated according to weight.
Adults need about two protein calories
for each pound of their own weight;
children from IL to II, three calories:
those from to II, four, and children
from l to 2, four.
Evening star., 1926-06-11

not for these lovely Spring evenings"
Here. here" said Mabel,
Marian proceeded: Then. you see.
you have a very fat meat: it is fried
in fat and with it you have fried pota-
toes. In fact. the only saving point
about your order is the coldslaW."
Thanks for these few kind words. "
said Beatrice, I'm glad there is
something good about u.s."
Marian laughed and proceeded:
your dessert after such a hearty
dinner is too heavy. and. of course,
you know what 1 think about coffee.
AS for the butter cakes, 1 am
ashamed of you. They are all right
for luncheon perhaps on cold day
when you are not going to have
much else: combined with this
hearty dinner they would make
almost any one drowsy and dull.
Counting your two desserts. the but
ter cakes and the pie. your supper
comes to more than 900 calories Of
energy. AS 1 chance to know that
you both ate a good breakfast and
luncheon. this gives you more than
you need"
What about your own supper.
since you are so smart" was Bea-
trice's question.
"Well, in my potato SOUP" said
Marian. II have milk and potatoes
and these have lots of good points.
My vegetable dinner gives me good
supply of the vitamins and my des-
sert with the milk gives me plenty
of building material"
The girls were far from being self
conscious prigs. but they were all
serious minded when they wanted to
be and it was quite evident that
Marian's lesson had taken root. The
mothers of both Dorothy and Bea-
trice noticed during the next weeks
that their young daughters were ask
ing rather frequently for vegetables
and that they had a sudden fondness
for milk
Evening star., 1926-06-11

as the Old-time meat hash was for
years used as a synonym for boarding
houses and unattractive fare, 80 its
modern relative vegetable hash might
easily become synonym for make
shift diet. With the passing of the
boarding house we should bury the
proverbial criticism attached to the
word "hash," all of which is q very
long winded way orsaying that an ex-
auisitely favored and delicate dish
may be prepared of leftover vege
tables.
In preparing vegetable hash, just as
in the case of meat hash. the season
ing is very important and the moist
ening even more so. An ideal moist.
ening for vegetable hash consists Of
juices of the vegetables themselves. at
least some Of the water in which they
have been cooked combined perhaps
with little thickened milk.
Our old friend, vegetable plate, is
still with us and beside the suG
gestiOns which we have noted i'll
previous weeks, we might add one
more, and that il that serving an
occasional poached egg with the
vegetable plate adds bodybuilding
food to a meatless day.
Evening star., 1926-06-11
Vegetable Mince.

Chop equal parts of boiled vege.
tables. such as onions. carrots, tur.
nips, parsnips, and potatoes and peas
and mix well together. Put slices of
salt pork in a frying pan, and when
we'll cooked take them out and chop
fine, then add to the mixed vegetables.
Turn the mixture into the pan in
which the pork was fried and cook
until very hot. Serve hot garnished
with sprigs of parsley.
Evening star., 1926-06-11
Wames.

Sift two cupfuls of -four into a dish,
add two teaspoonfuls of baking
powder, half teaspoonful of salt, and
one teaspoonful of sugar. Beat up
two yolks of eggs, add one cupful of
milk to them. add gradually to the
-four, then lightly mix in one table
spoonful Of butter melted and the
whites of the eggs beaten to a stiff
froth. Fry on a hot we'll creased
waffle iron. Serve hot with honey.
Evening star., 1926-06-11
MoAsses Waters.

Mix well in a dish two cupfuls OF
molasses, one cupful of butter, two
heaping cupfuls of flour. one cupful of
sugar and one teaspoonful of vanilla
extract. Drop In spoonfuls into but
tered tin in different places. and put
in the oven. 1t will melt and run to.
gether. Let 1t bake until it begins to
harden on the edges. then remove. cut
in squares and while hot roll each
piece around a buttered stick
Evening star., 1926-06-11
Cucumber Salad.

To make this salad a success mix
Ave teaspoonfuls of sour cream, two
tablespoonfuls Of vinegar half a
teaspoonful Of paprika. pinch Of
salt and half teaspoonful Of finely
chopped chives. Blend all carefully
and add to the cucumbers, cut In very
thin slices. Mix we'll and serve.
Evening star., 1926-06-11

Twelve times as many threshing
machines of a popular make We're
bought In France this year as in 1925.
Americans desire for diamonds is
causing rise in prices of the gems
over the world
International., 1926-01-10
PROMOTION GIVEN
TO 3 EXECUTIVES
WITH c. & A. CO

TOMBSTONE, Jan. 9.-The
promotion of three officials of the
Calumet and Arizona Mining COM
pany. effective on January l.,
1926, as the result of the retire
ment to private life of W. F..
Staunton, manager of the Verde
Central properties at Jerome, was
announced by Harry A. Clark,
general manager of the company.
R. H. Dickson, for the past two
ytars superintendent of the c. q
AS IS mine at Valedon, N. M,
has been promoted to the mana
gership of the Verde Central pro-
perty; A. j. Balmforth, wEo was
l2ade chief engineer fer the G. q
A In Bisbee two years ago when
Dickson, then chief engineer was
transferred to Valedeon, will
move up to the superintendency
of the IS mine; and his position
as chief engineer at Bisbee will be
taken by Harry M. Lavender, at
present a division foreman at the
Junction mine.
All three men have been in the
service of the Calumet and Ari-
zona for many years and all be-
International., 1926-01-10
"ARIZONA BILL" ON
WAY TO PHILADELPHIA

TOMBSTONE, Jan. e.-Col. r.
E. Gardner, veteran U. S. scout
and grizzled prairie rat, trudged
into Tombstone Wednesday on his
way to Philadelphia where he will
take in the Eesqui-contennial Ex-
position in commemmoration of
the 150th anniversary Of Ameri-
can independence.
It's a long way to Philadelphia,
and Arizona Bill's facilities Of
transportation are slow, the two
burros making up in faithfulness
what they lack in speed. At any
rate, the old vet VOWS that he will
arrive on time, although he has
been delayed at Fort Huachuca
for the past month by illness. and
was forced to spend a few days
here on account of the inclement
weather.
International., 1926-01-10
MODERN RANCH HOUSE

DOUGLAS, Jan. 9.-Work on
the construction of the modern
residence which III. K. Deeds, the
Double Adobe poultry man is
building on his ranch, was started
on last week. Deeds has made
plans for the new home and states
that it will be modern and comfor-
table in every detail. This home,
he says, will be in the nature of
a proof that the rancher does not
have to suffer any hardships just
because he does not live in city.
The new home will have running
water and electric lights, in fact,
everything that the city home
could boast.
International., 1926-01-10
NEED TARIFF FOR COPPER
DOUGLAS SAYS

DOUGAS, Jan. 9.-With lead
and zinc selling at figures in ex-
cess of 100 per cent over pre-war
prices, copper is the only COM
modify in general use which COM
mands a figure materially less than
that at which it is sold prior to
the war, according to an inter
view with Walter Douglas, pres
ident of the Phelps Dodge corpor-
alton.
Douglas stated that it is esti-
mated that the production of cop
per m mes of the United States
will show an increase of $4,000
tons. Against this increase 86,-
600 tons and export deliveries have
decreased 10000 tons. Since the
first of the year refined copper
stocks in the United States have
been reduced from 122 90 tons to
$4,000 tons, or less than a months
supply for domestic consumption,
Douglas noted the fact that
while the AVERAGE price Of conner
for the year had been Ia cents a
pound. slightly in excess of tho
previous years nrjce still on the
basis of the zee obtaireA fo~
the other nonferrous metals it s
International., 1926-01-10
TAXES BE REMOVED

The Mexican government will
do away with the federal contri-
button as well as the ten percent
additional during the present year.
These taxes have been burdening
the people for a number of years
and will no doubt be great re-
lief to all who come in under that
law and pay such contributions.
1t is understood that they will be
taken off gradually.
International., 1926-01-10
LETTERS TO THE
EDITOR

intermediate Rate Association
General office
Chamber of Commerce building
Spokane, Wash.
January 2, 1925
"Mr. Craig Pottinger, Editor &
Publisher,
Nogales international,
Nogales, Arizona. ~
Dear Mr.. Pottinger:-
Mr.. Amos A. Belts has sent us
clipping from. the INTERNA-
TIONAL of December 13, giving
quite a comprehensive report of a
meeting which he and others had
in Nogales in the interests of the
Gooding-Hoch long and short haul
bill.
"This is splendid report and l
want you to know that we sin
cerely appreciate your cooperation
in putting this information before
your readers.
"The Senate Committee has set
January 6 and z and 18, 10 and
20 as the dates for hearing on the
Gooding-Hoch bill. The House
Committee has not yet set dates
for it's hearings but it is probable
the date will be set some time
during January. Reports from
Washington indicate favorable
progress in the campaign for pas
sage of this bill, but we must do
a lot of good constructive work
to follow up the efforts Of our
Senators and Congressman in
Washington.
:'It is just the sort of news
paper publicity which the INTER
NATIONAL gave on December 13
that is essential to thorough un-
derstanding of the cause.
Sincerely yours,
H. E. CASSILL
Managing Secretary
International., 1926-01-10
Page Nine

mands is the menace of over-pro-
duction. If the prices for copper
is governed by the law of supply
and demand copper producers OBJ
viously find the solution of their
trouble n producing only enough
to meet the market requirements.
International., 1926-01-10

still far below the figure which it
Sh,l. q c, "noand. He stated that
as the consumption of copper,
both tne nlted States aid
abroad, has shown a healthy in
crease the Obvious answer to the
poor price which the metal COM