davidaulloa/AmericanStories huggingface dataset:
Evening star., 1926-03-05

Martha DennisOB at II faces the
fact that her husband and children
haze driftcd d1CdU from her. She
meets Perry Macdonald, and, car
Ticd d1cGy by her lore Of GdmtrG-
ton. Martha docs not realize the
danger Of such an attachment.
Evening star., 1926-03-05

among. the newest niceties in orna-
mental novelties, being at once smart
and wearable.
These flexible golden straps woven
In fiat bands and connected with slave
links fit the throat and wrists snugly
and with great becomingness. Chic, in
deed. with a tailored suit-eQually fiat
tering with low cut evening gown.
And above all so refreshingly different
from anything WerD Tor the past few
eeaconA NAR9ETTEh
Evening star., 1926-03-05
What Do You Know
About It?,
Daily. Science Six.

DAILY. Science Six.
l. Which of the following are.
true fishes-jelly fish, startish,
eel, shark. whale, seahorse,
swordfish, dolphin?
2. What is the heaviest fish
caught in American waters in
the last 10 years?
3. How are. fishes useful to
man otherwise. than as ,food?'.
4. OF what use to the fish are
its gills?
5. Can fishes hear?
6. Are salmon fresh or salt
water fishes?
ANSWERS to these questions In
: tomorrow's. Starr
Evening star., 1926-03-05
Followed.

us only fO0Nsh .fOIk Who Zee
From that they neither hear nor see:
Farmer Brown S Boy.
Farmer Browns Boy had started for
home. 1t was moonlight. SO he could
see very well, especially as there was
snow on the ground. lie wasn't at
.t1l afraid There was nothing to he
traid of. Anyway. there never had
been anything to be afraid Of He
was going home TO spend the night,
while Farmer Brown stayed at the
sugar house. Early the next morn
Ing he would 80 back and. he would
take With him his rifle. as Farmer
Brown had suggested. As he tramped
Evening star., 1926-03-05
HOME NOTES
BY JENNY WREN.

Here is closeup of an early
American mirror sconce. 1t is one
of the newest of the many old designs
in candle-sconces to be reproduced
and wired for electricity. The back
Evening star., 1926-03-05
Celery au Gratin.

Stew celery, cut in inch strips: when
done drain; place in buttered baking
pan: pour over this one cupful Of milk,
salt and pepper to taste; then dust
with bread crumbs. dot with butter.
over an strew grated cheese. Bake 20
minutes,
Evening star., 1926-03-05

The person who writes many letters,
however short, is the one who is con-
sidered a good correspondent. 1t is
she who keeps IL touch With friends
Evening star., 1926-03-05
MODE MINIATURES

Chariot's Revue has inspired several
jewelry fashions-the plain ring neck
let and, in turn, the revue necklet and
bracelet set pictured here. 1t ranks
Evening star., 1926-03-05

Tf1a arusajnttuces far and near. while
e." .Vnulau Nhr writes long and in
..r,~ti,i- 'aiorS bur seldom is not
- for,uNate i.~ 80 win the desired ap-
). IIItlu,l Moreover. the one who.
ri.,~ j.o notes does not devote more
sn iti.',hc long run to the keeping.
q. ui be- correspondence than does
"., .tt"r. whose missives may be
The Monmouth inquirer., 1926-12-30
qHE WHY of
SUGGESTIONS
BY H. IRVING KING
VEST BUTTONS

THO LOSE a button off your vest
4 more politely waistcoat-is a sign
that your luck will change for the bet
ter. This common superstition is
based upon the laws Of sympathetic
magic-that which is associated In
thought is associated in fact. The
vest button is fastener, 1t binds"
or confines something, and that some
thing is a garment, which garment, by
the laws of contagious magic has, by
contact with your person, become i'm
bued with your personality. Now bad
luck may have become a part of you,
have entered, as it were, into your
'ego," and the vest button binds it to
you as it binds or fastens the vest to
you. The vest button flies off and
the binding force is released-at least
partially. The bad luck flies off with
the button. This doctrine of losing and
binding plays very prominent part
in superstitious lore, works entirely by
sympathetic magic and Is a primitive
conception Many Of the most IA
nous customs Of the ancients were
based upon it and people living to-
day in a primitive state make it an
important part Of their magic. We
constantly see it appearing in the
current superstitions Of our own land
and our own people.
20 by Mcclure Newspaper syndicate.)
The Monmouth inquirer., 1926-12-30
GROUP OF GOOD
SALAD DRESSINGS
Recipes to Suit Many Differ
ent Tastes.
prepared by the United states Department

prepared by the United States Department
Of Agriculture.)
People differ very widely in the
kind of salad dressings they like.
Some want their dressings boiled and
some want to make them at the ta-
BILE; many people do not like the taste
of oil, while others put mayonnaise
on all sorts of combinations from fruit
mixtures to cold meat sandwiches.
Here are some good dressings to suit
several of these tastes, all supplied by
the United States Department of Ag-
riculture.
For French, or oil and vinegar dress
ing, use these proportions and make
any amount you need; n teaspoonful
of salt, few grains of cayenne, pap
rika If desired, 2 tablespoonfuls of
vinegar, 6 tablespoonfuls of oil. An
old cook book used to say that French
dressing required "a spendthrift for
oil, mIser for vinegar, and mad
man to stir it up" At any rate, add
vinegar sparingly and beat the ingre-
dents together until they are well
blended. If you have cruet or other
bottle with a tight stopper, you can
keep French dressing on hand all the
time. simply shaking the bottle vigor-
ously when ready to use the dressing.
There Is little difficulty in making
good mayonnaise that does not sep
arate If the ingredients and bowl are
cold and the oil Is added very slowly
at first, only a few drops at a time.
Begin by measuring out the oil and
vinegar in cupfuls or better still small
pitchers from which you can pour
them easily and carefully. You will
need / cupful of oil and tablespoon
fuls of vinegar, or lemon juice, or both
mixed together. Put an egg yolk in a
cold bowl and beat it with dover or
rotary egg beater until it is slightly
thick. Add l tablespoonful of sugar,
" teaspoOnful of mustard, a few
grains of cayenne, and l teaspoonful
of salt. Some people add the salt last.
believing that this prevents curdling
or separating. Mix these dry ingredi-
ents well and start adding the oil drop
by drop, beating it In, then adding in
creasingly larger amounts. but always
with care not to add too much at i
time. When the mixture is quite stiff
and thick, and about third Of the oil
has been added, thin with a. little of
the vinegar and lemon, but do not add
much at time. Continue adding oil
and vinegar alternately until all Of
each has been used. A single egg yolx
can be used as starter for double
these amounts Of oil and acid, but the
seasonings must be increased proper
| kionately, Keep the dressing In a COW
The Monmouth inquirer., 1926-12-30

prepared by the United States Department
of Agricultural
Among the many activities of 4-H
club girls meal planning and food
preparation are always popular be-
cause the knowledge gained can be
directly applied In their own homes.
Young girls usually like to know how
to cook certain things, like baking bis
cults or cake, or helping their mothers
with the canning. Frequently they be-
come skilled In preparing one or two
special foods, but the art of getting
all the parts of a meal together at
the same time is one that must be
learned, and, in many cases, so is the
sister art of serving meal that 1t is
dainty and attractive. There is all
the difference in the world betweeTf
just putting food on the table, and
serving it In the correct way, which
Is also the simplest, easiest, most
graceful way, calculated to give a
feeling of pleasant restfulness to those
who eat 1t.
Plan Suitable Balance.
In club work, therefore, it has been
found advisable to show these girls not
only how to cook each part of meal
properly, but how to plan it so that
there will be suitable balance in the
diet and also so that the various
dishes will be done at the hour set
for the meal.
Table setting is part of the instruc-
ton in meal planning. The girls in
the photograph, which was taken in
Albemarle county, Virginia, by the
United States Department Of Agricul-
ture, are being shown the right way
to set the table. The club agent APP
pears to be calling attention to some
The Monmouth inquirer., 1926-12-30
How Ii Started
ooooooooooOooooooooo
SINISTER"
By JEAN NEWTON

N UR understanding of the word
~ sinister" is something wrong,
dishonest, corrupt, something in which
turks harm or evil, as a sinister omen
or a sinister face
The literal meaning of the word,
however. is simply left" its original
significance merely something that APP
peared or was done on the left. We
have it from the Latin sinister, /"
which is the opposite to dexter" or
fright" And just as the word dex-
ferrous, meaning skillful, was origi-
nally applied simply to something
done with the right hand, so "sin-
ister'' derives its unpleasant ,signifi-
canoe from the circumstance that
from ancient times the left side has
been regarded as unlucky.
So in modern words we constantly
find concealed ancient beliefs and
superstitions and bits of history-en-
folded in a syllable or name
(Copyright.l
The Monmouth inquirer., 1926-12-30
sa11's5dA..a n \ "a
OEOTy Martha Martin

to see a horse with his head down.
'Horses don't put their heads very
far down, and, anyway, it seems to
me that it is better for a horse to
be allowed to be natural It seems so
dreadful to make a horse do some
thing that nature didn't intend him to
do.
IF nature intended him to have
his head way up she would have
made him that way and if she made
different horses to hold their heads
differently then that was the way she
meant it to be and her work should
stand.
sTo make horse go miles and
miles with his head pulled way back
oh, it is so cruel
"And it seems they like to do it for
style-by they mean those people
who do these cruel things.
Eyes, they'd rather have a horse
uncomfortable and miserable; a good,
loyal, faithful. steady horse-they'd
rather have him uncomfortable and
miserable than go without what they
think is a little style.
"Oh, dear, how I would like to see
them going aIong-these people who
think it is so stylish to have heads
held back-and have their heads held
way up.
Eyes, I'd like to see the people who
do these things have the same thing
happen to them. Then they'd know
how horses suffer and how uncom-
Portable and wretched they are.
''These people don't seem to under
stand. They seem to think it is all
right. that the horses don't suffer,
that the horses should keep their
heads up.
"At least that is what they want to
think and so they think 1t and many
of them argue with my master<w
he begs them not to make their horses
wear checkreins.
"Oh, dear, why are there such
things as style? The horse with the
checkrein suffers for style and yet
cannot understand it. And I, happy
horse, a horse loved and well-treated,
am making this appeal for those
horses not so well treated.
"Do all you can to see that these
horrible, tight checkreins aren't used
Have blankets to put over horses
when the rain comes down and when
it is cold. And try to see that others
take care of their horses. oh, do all
Won can. people. for horses have al
ways been your friends. Be as faith
full to them as they have been to you.
"This is the earnest request of
happy horse who wants other horses
to be treated as he is. And try to
see that others treat their horses as
you know they should be treated.
Horses cannot talk human talk-so
won't you speak for them?'
(Copyrightl
The Monmouth inquirer., 1926-12-30

sTSHE luncheon table should be ma
A turally lighted-not with candles
as is the dinner table, unless, of
course, the room is dark one. In that
case the curtains should be drawn and
candles lighted. The table itself should
be bare, that is, not covered with the
long cloth which is used only at dinner
Ia custom which the homemaker who
does much OF her own work, or to
whom, as to most of us, the laundry
bill is matter of economy, has gladly
welcomed.
Doilies of lace or linen. cross-stitched
place cloths or the runner with filet
lace insets are appropriate. The lat
ter is especially attractive on the re-
fectory table and is the only kind of
long cloth that should be used with
this type of table. These cloths may
be white or colored, but must always
harmonic with the dishes to be used,
and the furnishings of the room. One
of the prettiest luncheons / ever at
tended had the humble daisy as mo-
tiff. The place cloths-oblong- had
little sprays Of daisies, white and vel
low. embroidered in lazy daisy stitch,
and outline. The centerpiece was
brown basket, low, and of attractive
shape. filled with daisies, white and
yellow. The menu carried out the
coIoring.
Cream of celery soup
Salmon loaf garnished with slices of
hard-boiled egg
Saratoga chips Dinner rolls
Salad of cucumber and sliced boiled
carrots on white lettuce leaves
Saltines
Peach ice cream colored light yellow
White cake with yellow frosting
Coffee
The centerpiece should match the
place mats, but may be Of any size or
shape. 1t should not be smaller than
the place mats themselves.
The decorations for the table may
be as pretty as possible. but not SO
elaborate as for dinner One large,
low bowl Of flowers may be placed In
the center, or a glass basket of flowers
in the center and four smaller ones
at the corners. Flowers at the plates
and ribbons on the table are in poor
taste. The tendency Il toward ex-
tremely simple decoration, but as love-
~ and unusual as possible.
q. ~ The Eastmeut syndicate.l
The Monmouth inquirer., 1926-12-30
Honey Instead Of Sugar

Honey may be used in place Of
sugar, cup for cup ip many cake and
cookie recipes. In addition to It's
sweetening qualities, honey is about
one-fourth water, and the amount Of
liquid called for in the original recipe
should be reduced accordingly when
honey Is substituted for sugar Many
honey recipes have been tested by the
United States Department Of Agricul-
ture and bulletin containing them
will be sent on request to the depart
ment in Washington.
The Monmouth inquirer., 1926-12-30

detail of the coffee service. It is OBJ
vious that she has demonstrated the
use of a low flower centerpiece, placed
on a round embroidered white linen
dolly. Perhaps she has shown how
much better 1t is to place platters and
serving dishes squarely at right angles
to the main lines of the table, instead
Of diagonally or in nondescript posi-
ton as one often sees them. The indi-
vidual covers" or places can scarcely
be distinguished in the photograph, but
close scrutiny shows the fork on the
left with the folded napkin, the knife
and spoon on the right, with the water
glass. If individual salts and peppers
are used they, too. viii be put beside
the glasses, while the bread and but
ter plates, with butter spreaders, will
go on the left above the napkins.
No doubt the demonstration will
conclude with a warning not to forget
serving spoons for each vegetable dish,
carving knife and fork for the meat,
and some instruction about graceful,
unobtrusive crumbing and clearing
away.
Lesson in Simplicity.
The room in which this demonstra-
ton is being given is in itself lesson
in charming simplicity of furnishing,
curtaining and arrangement. Club
girls, who live on farms, far away
from neighbors, do not have as many
opportunities as city girls to go into
other peoples homes and get ideas on
how to make their own surroundings
more attractive. Club work performs
special kind of service when it thus
broadens the outlook of the members
and gives them chance to compare
their own homes with others.
The Monmouth inquirer., 1926-12-30


cred jar in a cold place but do not
allow it to freeze If the dressing
should separate while you are making
it, you can start with another egg yoIk
in fresh bowl and add the unsuccess-
full dressing little by little as at first
until it is all worked in. Fresh oil
and vinegar can then be added to
make large amount of dressing.
Mayonnaise soon liquffies when put on
meat. fruit or vegetables, so it should
not be added to the salad until serving
time.
If you have on hand some sour
cream, you may prefer to make
cooked dressing. A good method is
as follows: Beat an egg very light,
and add to it II teaspoonful of mus
The Monmouth inquirer., 1926-12-30

me. and they come In the barn and
sit on my back, and stand very
straight and move hardly at all SO
they will not fall off.
"And best of all / am never given
a checkrein to wear. Oh, that is the
best of all. My head and my neck
are free to move as I'd have them
move.
$50 many horses have to wear
checkreins and it just seems too cruel
for words. They say that it is all
right-the people who make their
horses wear these checkreins.
"They say that the horses don't
mind them. But let down one Of
those checkreins and just see how the
horse moves his neck as though it
had been so uncomfortable before.
They say that it looks so dreadful
The Monmouth inquirer., 1926-12-30
WHEN WAS
TWENTY-ONE
At Twenty-one: Dan Beard, Famous
Scout, Was Earning 81 Week.
BY JOSEPH KAYE

~ tWCHLJ-OHCs $att SSStt ~ Ct'sOAS
Scout, Was Earning 81 Week.
Sc a II THIS time, after doing some
n apprentice work as civil en-
gineer i was hired at the munifcent
salary of 81 a week. And how do
you suppose | spent the 81 / earned?
was the youngest son and had
always to wear the cast-off neckties
of my brothers, and now that | had
money of my own, determined to
spend it according to my own sweet
fancy. / therefore spent the en-
tire weeks salary on neckties.-Dan
Beard"
TODAY: Dan Beard goes down In
history as the founder Of the first
Boy Scout society from which the
great English organization of boy
scouts sprang. He is one of the most
beloved men in America; the idol of
boys, who see in the celebrated woods
man the ideal type of manhood.
Nominally, Dan Beard is listed in
the books as an illustrator. 1t was
as an artist that he first won his fame.
A drawing of fish, shown jolzingly to
the art editor of the Century Maya
zine. was the key that opened the
door of the new career to him; for
merly he had been a map maker. The
editor took the drawing away with
him and later sent Beard check Of
$50 for 1t. The sight of this easily
earned money dazzled Beard. He inn
mediately took vacation from his
job and never returned.
"a by Mcclure Newspaper syndicate.l
The Monmouth inquirer., 1926-12-30
FoR THE eANpER--

Some people go through life actin
as If every cloud held cyclone.
The Monmouth inquirer., 1926-12-30
BE KIND TO HORSES

ssNI EIGH, neigh, 1 am happy
1 Y horse. / am always so sorry
for horses who are not happy. And
many see are not nearly so happy,
know, as l wish they were.
"They are given hay TO eat, but, oh.
lear, they're hit at times and when
1t is not their fault. Horses aren't
lazy. Once in a while they get tired
and then they should not be pushed
so hard
"But what makes me feel happiest
is that am never given any treat
ment that isn't of the kindest and the
best Of all times.
am always loved. The farmers
children adore me. They give me
sugar and they kiss me and they pat
The Monmouth inquirer., 1926-12-30

You can learn a bear to dance. but
it amt dancin',
fCaprrfRhfA
The Monmouth inquirer., 1926-12-30

tard, " teaspoonful of salt. Il tea
spoonful of paprika pepper, X table
spoonful Of sugar. n cupful of vim
egar, and one cupful of sour crearn-
Mix we'll and cook in a double boiler,
stirring constantly until thick and
smooth. If this dressing has any tend
epcy to separate, strain it before cool
ing.
The Monmouth inquirer., 1926-12-30
WHAT THE GRACIOUS
HOSTESS SAYS:
A. DELLA THOMPSON LUDEs
THE LUNCHEON TABLE

lu-z=1@ p = . - = - - y = = = = =
IN X X X x X x x x x x X X x X X X X
The Monmouth inquirer., 1926-12-30
ga w s
- BY Viola Brothers Shore
FOR THE GOOSE

You might not be able to talk more
than your neighbor, but you can all
ways console yourself by bein' able to
listen more
You don't know how much you can
stand or how little you can live on,
till you try.
mo" takes less writin' than Eyes, !"
but whole lot more sayin'.
FOR THE cANDER-
You can tell the kinda stuff you are
when some'n hits you. A clay pot is
easy to break and hard to mend. A
gold one is hard to break, but when
it's mended it's as good as new.
Some people go through life actin
as if every cloud held cyclone.
You can learn bear to dance. but
it amt dancin'-
scspsrishs.,
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1926-12-17

w yearw asked the House De
tective.
"Oh, lot of things" answered the
Hotel Stenographer. ''The first thing
1 gave up was dancing. 1 shall not
dance till next year. My stable of
dancing partners has run down any
way. had four men who were TAX
ing me out; two of them were regu-
lars and two of them were once-in-a-
whites but I am at the point where
there is no thrill dancing with any of
them.
"Going to dances scares me cold
about matrimony. The first time a
sheik takes me to a dance and we
skid across the polished floor and /
feel his strong protecting arm around
me and experience his firm gliding
amidst the maze, l think of nothing
but that firm arm around me for all
time, guiding and protecting me
against the snares and pitfalls of a
wicked world.
"It is like that for the first two or
three times. Then I realize that he
says 'Tim-tum' when the music stops
and that annoys me and 1 notice that
now and then instead of backing me,
he backs himself and bumps into peo-
| pie on the floor, and then he is not
| as careful as he could be rounding
| the turns and when he tries to kiss
me good night he bores me instead
| of thrills me and 1 begin to wish
some other fellow would take me to
| the next dance. Next thing / duck
dates with him In hopes that some new
| aspirant to my heart and hand will
ask me out
"As changeable as that about dane
ing partners, Kelly, how will it be Il
/ / say those fatal words that tie me
to just one for all time? Will l get
! tired of looking at him at breakfast
and will / find out after / marry hin
! that he takes meat, potatoes ant
bread on his fork at one time AM
stuffs the balanced ration In his
mouth all at once?- But j have giver
up dancing until next year and viii
/ have a new crop then, so why worry 2
/ 90. by the McNaught Syndicate Inc.)
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1926-12-17

the turkey with bread crumbs, care
fully seasoned with salt, sweet mar
joram,s pepper, and finely chopped
onion, moistened with melted butter
and thick cream. Basic often while
roasting.
Dutch Stuffing.-Soak three cupfuls
of bread crumbs in milk to cover,
squeeze dry, add three beaten eggs, "a
teaspoonful of salt, one-fourth tea
spoonful of pepper, one-half teaspoon
full of sage and three sour apples,
chopped. Slice one-fourth of a pound
of bacon thin, fry with medium sized
chopped onion and when the onion is
cooked, combine the two mixtures, mix
we'll and 1t is ready for use.
Piquant Stuffing.-Pour one-half
cupful of vinegar over three cupfuls
of crumbs, squeeze dry, add one-half
cupful of melted butter, one cupful
of chopped olives, three chopped
pickles, one small green pepper
chopped, season with salt, pepper and
curry powder to taste.
Raisin Stuffing.-This is especially
good for game birds: Soak and
squeeze dry one quart Of bread
crumbs, add two well beaten eggs, one
teaspoonful of salt, two tablespoon
fuls of butter. one-fourth of a tea
spoonful of pepper, one teaspoonful
chopped parsley, one cupful chopped
raisins and one-half cupful celery.
Sausage Stuffing for Goose.-Mix to-
gether four cupfuls of bread soaked
and squeezed dry, one egg, one-half
cupful of chopped celery, one-hait
pound of sausage, one teaspoonful of
salt and one-fourth teaspoonful OF
pepper.
Russian Stuffing for Goose-Scrut
the goose in strong soda water to re-
move all surface soil, wipe and dredge
with flour and stuff with two cupfuls
of tart chopped apple and one OF
raisins. Use Greetings or Baldwin
apples.