davidaulloa/AmericanStories huggingface dataset:
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1926-05-24
Social and
Personal
LADY FORESTERs TO MEET,

LADY FORESTERS TO MEET
The Lady Foresters will meet al
st. Mary's school hall Tuesday even
ing at o'clock.
GUESTS HERE OVER SUNDAY
Mrs. Max Schultze, ST., and Robert
and June Poppens OF New Salem were
guests of Mrs. William Lehfeld owe,
Sunday.
VISIT RELATIVES SUNDAY
Mr.. and Mrs. Walter Purifiers,
drove to New Salem and Aimon,
Sunday to visit relatives.
WEEKEND VISIT
Mr.. and Mrs. Henry Kunkcl md
the Misses Violet and Lily Kunke]
spent the weekend with relatives in
| New Salem.
HERE FROM WASHBURN
Mrs. Perry Wahl and daughter.
Priscilla, Of Washburn are spcndinp
the day in the city.
HERE FROM REGAIN
Mrs. a. l.. Garniss and Miss Treida
uhde OF Regain were in the city Sat,
urday on business.
HERE FROM JAMESTOWN
John Knuaff of jamestown is
spending few days in Bismarck on
business.
HERE SATURDAY
Mrs. Emos Ives of Teller wns in
the city Saturday on business.
HAVE GUESTS
Mr.. and Mrs. J. l. Huyck have as
tnelr house guests. for a short time
Mr.. and Mrs. James Huyck of Minot.
HERE FROM MINOT
Mr.. and Mrs. l.. CHASER and dauph.
ter. Ruby. of Minot were weekend
visitors in the city.
VISIT BROTHER
Mr.. and Mrs. II. q. Feldman of !,
Minot spent the weekend in the city.
guests of Mrs Feldman's hrotbor N
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1926-05-24

The Lady Foresters will meet at
st. Mays school hall Tuesday even
ing at o'clock.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1926-05-24

MRS. Max Schultze, ST., and Robert
and June Poppens OF New Salem were
guests OF Mrs. William Lehfeld over
Sunday.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1926-05-24

George f. Wallace Of Mime apoli.
Is IN the city, the guest Of his son
Bruce Wallace. Mr.. Wallace was a,
one time tax commissioners for North
Dakota.
VISIT DAUGHTER AT HOSPITAL
Mr.. and Mrs. Arthur Marshman Of
Breien spent the weekend in The
city with their daughter, who is IL
a. n local hospital.
HERE FROM HAZEN
Mr.. and Mrs. John Drevelow, who
spent the past week in Bismarck, re.
turned to their home in Hazcn Sun.
day.
CLOSES SCHOOL
Miss Olga Neugbauer has CLOSED
her school in Riverview township and
returned to Bismarck for the sum.
nser vacation.
VISIT HERE SUNDAY
Mr.. and Mrs. H. Il. Ringeom and
children of New Salem visited frie nds
in Bismarck Sunday.
CROMWELL SCHOOL CLOSES
Miss Anna Whittemore has closed
her school in Cromwell district and
returned to her home in Bismarck.
HERE ON BUSINESS
Fred Rorth and Walter Magstadt Of
Arena and f. B. Sauter Of futile
were in the city today on business.
EOpMCp prcYnrN,r ,Ycnr
A. S. Hoffman of Oskaloosa, Iowa,
Il former Bismarck resident, is visit
ing friends in the city.
VISIT FRIENDS HERE
MIR. and Mrs. August Schmidt Of
Minot were visiting friends in Bis
marck over Sunday.
VISIT FRIENDS HERE
Mary Ellison and Violet Sapp Of
Sterling visited friends in Bismarck
over Sunday
RETURNS FROM CALIFORNIA
Mrs. W. H. Bodenstab has returned
rom an extended visit in. Los An
relies, California.
VISITS FRIENDS
Miss Laura Lakin Of McClusky |
pent the weekend in Bismarck, Wis.,
ting friends.
HERE ON BUSINESS
J. X. Murray of Mott spent the
Weekend in Bismarck, transacting
BUSINESS.
SPEND DAY HERE
Mr.. and Mrs. Walter Borkhart Of
The Washington times., 1926-12-13
To Make Spanish
Meat Sauce

Oftentines the sauce makes
the dinner. One OF the most deli
cious sauces ID known as Spanish
sauce, and It may be served with
roast lamb. duck, roast pork. steak
etc. Make q brown sauce BY melt.
ing two tablespoonfuls or butter
then add two tablespoonfuis of flour,
while stirring constantly. and cook
.uRtil smooth and bubbling. Add
two cupfuIs Of bouillon made BY
dissolyIng two bouillon cubes IN
two cupfuls Of hot water, q little
ct d time. while stirring constantly
Cook until thick and smooth. Season
with cne-fourth teaspoonful each Of
pepper and paprika, and add two
.tabiespoonfuls or chopped green
pepper. four tablespoonfuls OF chop.
ped celery. and two tablespoonfuls
OF chopped pirnento. Serve on the
meat desired.
The Washington times., 1926-12-13
To Serve


Theirs no moro iOus omelet
tkan. ciiA served With spanish sauce.
Make = puffy oineiet and Just be-
fore folding add two or three table.
spoohfuls OF the Spanish sauce.
Fold, slip onto ! hot platter. pour
more sauce around, garnish with
parsley and toast points and serve.
This also makes an unsurpassed
luncheon dish. To make the sauce,
chop two green peppers and one
red, sweet pepper and one onion.
Sallte five minutes, stirring in two
tabiespoonfuls OF butter: add one
quart OF cut up very ripe or canned
tomatoes, one tablespoonful OF
sugar, one teaspoonful Of salt,
dash Of cayenne and dash of pep
per. Cook, stirring until smooth:
.thicken slightly with one tablespoon.
full each Of flour and butter blended
together. Two or three chopped
mushrooms may be added occasion.
ally for variation. Keep this sauce
In the icebox In season. or can.
plenty Of IL for winter II you have
the materials, emitting the butter
and flour until It Is to be used.
The Washington times., 1926-12-13
Pineapple Tarts

One.half cup flour.
One cup sugar.
One-fourtht teaspoon salt.
Two.thirds cup pineapple juice.
One cup hot water.
One tablespoon butter.
Two cups canned pineapple cut
into small pieces.
Three eggs.
Three tablespoons powdered sugar.
Baked patty shells.
Mix flour, sugar and salt toee her.
Add the pineapple Juice and water
and bring slowly to the boiling
point. stirring constantly. Cook
is minutes over hot water. remove
from fire and add butter and well.
drained pineapple. Pour this mix.
ture on the beaten egg yOlks and
mix well. Pour this filling into the
patty shells or tiny pie crusts and
cover with q meringue made OF the
beaten whites and the powdered
sugar. Bake in q moderate oven
until meringue IL Drowned.
This is enough for one pie and
may be put in a baked pie shell.
The Washington times., 1926-12-13
Some Unusual
SavOry Stufing

Bread and Oyster Stuftirg !. 4
cupfuls stale broad crumbs.
cupfui milk.
IL teaspoonful salt.
IL teaspoonftil dry parsley.
v teaspoonful powdered thyme.
X teaspoonful pepper.
2 tablespoonfuls melted butter.
20 oysters.
MIX the bread crumbs With the
milk; season with salt, dry parsley
powdered thyme and pepper. Add
the melted butter.
Chutney Stuffing
4 cupfuls cooked rice or :
cupfuls homlny grits.
e cupfuI East India chutaey.
. teaspoonfuls salt.
This stuffing gives Just the right
flavor with roast stuffed pork or
roast goose. To make this, use az q
basis either the cooked rice or cooked
Elominy grits. Cook the rice or
hominy. r cold honniny naush ID
ueed. put It through . potato-ricer
before mixing. To the rice or
hominy add the East India chutney
ana the salt. This quantity Is suffi-
Client for stuffing an l1.pound goose
OF ~ 1OsRO0lAM GuGk44tAB RA8e = At8
does not ill the entire cavity Of the
pig, but will prove Q sufficient
amount for serving.
Mashed Potato StuRfing
2 cupfuIs mashed potatoes.
egg.
/ teaspoonfule sage.
* finely chopped onion.
u cupfui butter.
2 tabIespoonkuIs chill sauce.
TO every two cupfuIs OF mashed
potatoes. add egg. sage, onion. but
ter and chill sauce in hte above
quantity. This stuffing has 4
piduancy which lends itself 70 either
duck or goose.
Oatmeal StufEIng
One and one.half cupfuIs rolled
oats. 2 cupfuIs water. / teasp0onful
salt, ! cupful finely chopped sour
apples and sausages.
Al stuffing especially well adapted
for use with roast duck Is one
which uses oatmeal as q basis.
Make d very stiff much by cooking
for one hour In double boiler. the
rolled oats In the water to which
the salt has been added. To this.
when slightly cooled, add the finely
chopped sour apples and sausages
cut IN small pieces or the equiva-
lent In sausage meat. Mix well
togther and stuff the duck with
the mixture.
Chop the oysters, drained from
their liquor, fine. and add to the
bread-crunab mixture, Mix thor
ougi1ly. Then I'LL the cavity Of the
bird.
The Washington times., 1926-12-13
Time to Make
Mincen1eat

Now is the time to make the
ninceneat, putting It In crooks. or
in glass Jars to mellow. so that the
delicious mince pies may be had
for Christmas.
Some buildings may also be made
early, wrapped in wax paper, and
laid aside In containers. so that sll
that Ii needed IL to warm them up.
A recipe for mincemeat which
IL mighty good and will keep, calls
for five cups chopped cooked lean
beef. two and 4 half cups finely
minced sliet. seven and = half cups
finely chopped tart apples, three
cups OF cider, one.half cup veingar.
one cup molasses. five cups brown
sugar. three-fourtI1e OF pound Of
citron, chopped. two and . half
cups seeded raisins, one and half
cups seedless raisins. Juice Of two
lemons and two oranges, each, one
tablespoon ground mace, two table.
spoons each cinnamon, cloves and
allspices, two nutnegs grated, one
teaspoon almond extract. three cups
liquor In which meat was cooked
and one and half cups fruit Juice.
II you have the Juice from any
spiced fruit, this Il splendid way
OF utilizing It. Also add two table
spoons rOsewater. Let this mixture
simmer slowly one and q half hours.
then add the grated rtnd from one
orange and one lemon. Seal IN hot
steriIIzed Jars for keeping.
Two recipes that do not call for
meat and should therefore appeal
to readers who are vegetarian are
these:
Chop six green tomatoes. six
apples, one.fourth pound seeded
raisins and add to one-fourth pound
currants. TO this add one table
spoon. cinnamon, one-fourti1 cup
fruit Juice, one.fourth cup vinegar,
one-half cup finely cut citron. one
orange rind. one teaspoon salt one
teaspoon cloves, OI1e-haR teaspoon
each OF aIlspice and ginger and
one-fourtk teaspoon grated nutmeg.
Put in kettle and cook until thick,
then put In sterilized jars and seal.
Another recipe for this mock
mincemeat IL made by mixing well
together one-Ilalf cup cracker
crumbs, two cups chopped raisins,
one cup brown sugar, one and one
half cup melted butter or substi'
tute, one cup currants, one cup
rnolasses, one cup sour cidar. one
teaspoon each of allspices. nutmeg.
cloves, salt, two cups cold water,
one tablespoon cinnamon and two
eggs.
Bring to. the boiling point, then
Ell i1nf afArfIIzAd lars and veal we'll
The Washington times., 1926-12-13
Lemon Whey

One cup milk.
Two tablespoons lemon Juice.
Sugar to taste.
Heat the milk In q double boiler
and add the lemon juice. Cook
without stirring until the whey
separates. Strain through d double
thickness Of cheese cloth. Add
sugar TO taste and serve at once, or
Il may be chilled and served cold
When It Is difficult to digest the
casefn and fat of the milk this II
an excellent beverage for obtaining
the remainder Of the food value
from the milk as the chief carbo-
ilydrates remain III the whey when
the milk IL separated.
The Washington times., 1926-12-13
Preserving Cider

II cider Ii intended for Immediate
sconsufnpt Ioi. no other precaution
than Cleanliness IL necessary. q
the prOduct d tcbe kept FOR some
time, however. . preeervativf
process Is necessary.
Bottled cider can be preserved BY
heating It to $50 degrees to Ito de.
grees Fahrenheit for 90 minutes and
bottling and sealing while still hot.
The lower temperature Is satisfac.
tory with very acid cider, and the
higher temperature for cider Of low
acidity. IL care Is used not to heat
the cider above the higher tempera.
ture there is little danger Of spelling
its flavor.
The Washington times., 1926-12-13
Stuffed Bell Peppers

For one pound OF ground meat Use
one medium onion chopped fine and
Drowned in a little bacon fat. then
mixed with one and q half cup Of
cooked tomatoes, dash Of garlic
salt OF a chove OF garlic. three
tablespoons OF cooked rice, salt and
peEDer TO taste. Parboil your pep
pers, remove stems, seed and inner
fibrotls sections. Stuff them with
the mixture and bake In slow oven
about an hour. or, IL meat has been
previously cooked then only q half.
hour is required Have o little water
in baking pan to prevent
III you wish, top with bit OF grated
cheese: it gives It an eepsc
good flavor. &
The Washington times., 1926-12-13
Pralilies.

Heat one cupfui sugar, In . fry.
ing pan until It Is completely
melted. The sugar must be stirred
constantly, as 1t burns very easily.
Heat one cupful milk with one-half
teaspoonful soda to the boiling
point. Add slowly to the melted
sugar. Add two more cupfuls Of
sugar. Cook to $40 degrees r. Cool
and add one cupful pecan meats.
Beat until creamy: drop on wax
Daper,
The Washington times., 1926-12-13
: Tines, CiYesPriize
for Menus and
Recipes

Send in your favorite recipe
or menu to the Food Editor
of The Washington Times.
Food Page. Three prizes of
81 each are awarded every
week. The first week of
each month a SIS prize is
awarded for the best recipe
or menu received during the
preceding month.
The Washington times., 1926-12-13

One.fourth cup butter or SUbsti-
tute.
One cup sugar.
Two squares chocolate.
Two eggs (beaten).n 3
One cup flour. >s.,.
One cup nuts.
One teaspoonful vanilla.
One.haIf teaspoonful salt.
Cream butter and sugar. add
melted chocolate and beaten eggs.
Add flour and nuts. salt and va
nilla. Bake in shallow pans in mod.
crate oven. When cool cut in
squares.
The Washington times., 1926-12-13
Drowned Hash
Cranberry Pie

Cook one and q half cups OF
cranberries. one.half cup of water
and three.fcurth of a cup of sugar
for 10 minutes. Cool, then pour
into an unbaked pie crust, one hav-
ing a high rim. Put strips of paste,
lattice fashion. across the top, and
bake.
The Washington times., 1926-12-13
Some New Vegetable
Recipes
Cabbage with Cheese

Cabbage with Cheese
/ small cabbage.
2 tablespoonful flour
1lh .cupfuls milk
2 tablespoonfuls butter.
a teaspooIiful salt
tablespoonfuls grated American
cheese. 81.
4 teaspoonful pepper.
Shred the cabbage, put into
sailed water and at the end of
10 minutes drain. Cover with
sailed boiling water and cook until
tender. Drain and leave In q heated
colander at the side of the range
while you prepare q white sauce by
cooking together the fat, flour, salt
and pepper. Then pour over Il
gradually the milk. Cook until Of
the consistencyso3 thick cream: now
add torthe sauce the sgrated cheese
and beat hard. Place the cabbage
in a hot vegetable dish. pour the
sauce over it and serve immed iately.
Cabbage I'm HOlIandaise Sauce
4 cupfuls cooked cabbage
/ whole egg or yolka OF 3
2 tablespoonfuls lemon juice,
cupfuls white sauce made with
water.
Dash cayenne pepper.
To the sauce add just after. re-
moving from the fire the beaten
egg, lemon Juice ana cayenne.
Pour the sauce over the cooked
cabbage.
ScalIoped Cabbage
2 quarts cabbage
/ .cupful diced or grated cheese
+ pint well seasoned white sauce
8 pfn1ientoes.
2 tablespoonfuls grated cheese:
Shred 4 fine white. cabbage into
ribbons, making two quarts. Cook
until tender fl boiling galted water,
drain well, and put In q creased
baking.dish. To the white sauce.
add the cheese. Cook until the
cheese is melted, and whip the
whole together until smooth. add
the pinaientoes, chopped fine, and
pour the sauce over the cabbage.
Mix lightly together sprinkle With
the two tablespoonfliis Of grated
cheese, and brown deiicateiy in q
500 degree f.. oven.
The Washington times., 1926-12-13
II Hints About
Cooking for 2"

In this problem Of cooking for
two the young housewife frequent
ly has need OF suggestions for the
use Of leftovers. Here is where
the pennies that eventually mean
dollars can be saved, for often a
bit OF leftover meat and vegetable
will make the days expenditure
very light.
Try some OF these suggestions
for using leftover meats:
1. Slice cold, serve with horse
radish, mustard or catsup.
2. Grind the meat and make into
hash.
& Grind the meat. moisten with
gravy and bake.
4. Grind the meat. combine with
bread crumbs or cold mashed puta.
toes and seasonings and shape into
outlets.
s. Grind the meat, bind together
with thick tomato sauce and shape
into croQuettes and fry.
g.. Cut into small pieces and make
into q stew. .
Z. Grind and mir with rice, sea-
son well. put In the center Of
blanched cabbage leaves. roll and
bake with q thin tomato sauce.
8. Make q curry gravy and COM
bine with the meat.
8. Do not throw away the tough
parts Of fat from steaks and chops.
Use as q basis for soups or steWs
or stock for jellied meats,
10: Make leftover meat into meat
pies, using either biscuit or pie
crust dough for top.
IL. Make q cottage pie by cover
ing the moistened meat with mashed
potatoes and baking.
IL. Make into chop suey or chow
mein dishes.
Meat Pie
one and orie-haif cups meat.
One and one-half teaspoons flour.
One tablespoon fat.
Three-uuarters cup stock.
One-half teaspoon salt.
Pepper. 800
Onion.
Ona Gun flour.
Two teaspoons baking powder.
One.quarter teaspoon salt.
One tablespoon tat
! Six tablespoons cold water.
THE meat. may betrcut into pieces
% n1It through a. coarse food chop
iner. Make 4 gravy, add the meat
ana pour into baking dish. Drop
IN, biscuit dough, made with the
f..s.t Rtxyn. Il, nsaS dfaf = 1.eF1v auoonffll9
The Washington times., 1926-12-13
CUT THIS OUT

and show It Is your folks
at home. Its the right
and only wayto make
India Tea.
Be sure you use India Tea
or q blend containing India
Tea and make il IN the
correct way ~ "a it it
served in England. Use
an earthenware teapot.
Put into il one teaspoonful
Of India Tea for each cup
Of tea required. Be sure
the water Is poured into
the teapot. the moment
it boils. Allow 70 staisd |
for 5 minutes 10 iniule. |
Put . little milk Or cream
into each cup before serv-
ing the tea. Il greatly |
improves the favour. Then |
add sugar to taste.
The Washington times., 1926-12-13


their fully
scientifically methods
The Washington times., 1926-12-13
pEyH- car. !.

a cup butter.
cups brown sugar.
fresh eggs.
4 cup chocolate dissolved in Y cup
o6 hot water).
cup cooked raisins.
1 level teaspoonful baking soda (dia+
solved in y cup sour milky.
3 cups flour.
MIX all together and bake in three
layer cake pans.
ETILING
4 cup cream (or rich milky.
cups brown sugar.
4 cup butter.
Cook all together until syrup threada.
Remove from fire and add Q teaspoons
of9vanilla flavoring. Beat two. minutes
and spread on cakes.
u. PHILLIPS,
So w st. n. W.,
Washington. d. @.
The Washington times., 1926-12-13
This Weeks
Three Prize
Winners
CHRISTMAS DINNER

CHRISTMAS DINNER
oysters on the Half Shell
-. d Lemon and Horser s.n;aas o,,,.s
Cream ef Tomato souP--cfoutsns
Filet OF Sole Tarter Sauce
Roast Turkey chestnut Dressing
Cranberry Sauce
Potato Puffs Corn Pudding
Dreamed Asparagus Boiled Onions
Pineapple Salad
Whipped Cream Dressing
Pine Cones
Snow Drifts Pound Cake
(white icing decorated gith red candiesl
Toasted Crackers and Cheese
Coffee Grape Juice Punch
Candies Nuts Raisins
CENTERPECE
Small artificial Christmas trees deco
rated with bright balls and tinsel, Also
very small individual trees as fayors.
MRS. ARTHUR LENOX,
Lock Box I214, Washington, ID. G..
'RICTUM CHITTE''
tablespoons butter
IN pounds American cheese
/ can tomato soup
tablespoon dry mustard
\ tablespoon paprika
] tablespoon worcestershire sauce
!. salt and pepper to taste
Place butter in chatting dish. Slice
onion very fine, add to butter and let
pieces. add to onion and butter. Then
add. tomato soup, mustard. Worcester
shire sauce and seasoning. Cook Is
minutes, stirring continuaiiy; Beat the
Cook live minutes longer and then
MRS. L. #. THORNBURGH,
~ National Cathedral school,
WaAhfnwkOn ID. C.
The Washington times., 1926-12-13

Any retailer or store can
supply. you with India
Tea or blends containing
India Tea. He has no
difficulty in getting it. az
practically every whole
sale distributor Of Tea in.
this district supplies India
Tea. He.will getit for you
Milford chronicle., 1926-06-11
Ships Built with Soft Bows
to Increase Safety at Sea

With vertical instead of horizontal
plates at the prov, vessels could be
constructed so that they would not be
likely to sink other ships in case of a
collision and would be proof against
serious damage themselves, according
to E. F. Spanner, a British marine
architect. He has produced figures
to show that boat of this soft-ended
type, should be able to run head-on
at ten knots an hour into solid wall
without rupturing the first forward
hold. He believes that the vertical
plates would yield sufficiently under
the impact to take up the force of the
collision, thus preventing the shock
from reaching other parts of the ship.
The soft PROV would be built forward
Of the collision bulkhead. Other ships,
from tie largest liners down to those
of only $50 or 200 feet in length, would
Milford chronicle., 1926-06-11
Applying Wall Paint

One of the most common reasons
why many amateur jobs in painting
fail is improper application, particu-
larly in wall work. When painting
walls, the amateur usually works hori-
zontally across the wall from the
ceiling down. It is impossible to do
a good job in this way, as the laps
can never be covered, nor can sufi-
cient surface be painted in time to lay
on an additional strip before the paint
of the preceding lap has dried.
The secret of success is to paint a
strip about . #. wide from the ceiling
to the floor and cover this area we'll.
The next lap can be painted before
the paint of the first lap has dried and
the edges of the laps will never be
noticeable. This is quite a valuable
hint as this method of painting does
not require any particular skill and
can be used with all colors.
Milford chronicle., 1926-06-11
Radio Tube Phone to Aid Deaf

instruments which make use of the
principles of RADIO amplifcation of
sounds for the help of the deaf have
been available for some time and now
the vacuum tube has been adapted as
sort of booster" for the telephone,
so that persons hard of hearing may
carry on conversation with but little
difficulty.
The apparatus is contained in q
separate box which may be placed
against the wall or in the desk. 1t can
be adjusted to meet the needs of the
person for whom it is intended, but its
use by those not hard of hearing is
discouraged as it naturally amplifes
all sounds equally. Some hearing aids
using radio are said to enable a per-
son suffering from as much as a sixty
percent loss in hearing to understand
normal speaking three feet away.
Milford chronicle., 1926-06-11
Greasing Ford Ignition Systems

Special battery ignition systems
used on Ford cars have a casing at the
lower end in place of the timer, which
contains a pair of gears running in
grease. 1t is a good plan to drill and
tap hole in this casing, at a point
which will not interfere with the gears,
and to install a grease cup or high
pressure fitting. Grease can then eac
lily be forced into the casing when nee
essary. There is not much space back
of the fan, so that care should be
taken to place the grease cup where
it cannot be struck by the fan.
Milford chronicle., 1926-06-11
Floating Bait Box

Fishermen will find the floating box
shown in the drawing of considerable
convenience as it is always within easy
reach and, as it is submerged, keeps
the minnows alive. 1t is made from
piece of A-in. wire mesh about IS in.
long and 6 in. wide, the ends being
soldered together to form Gin. CYL
inder. Two Gin. tin-can covers are
soldered on the ends but before doing
this the top cover is screwed to a
wooden disk, cut from lin. material,
and Ain. circular hole is cut through
Milford chronicle., 1926-06-11
loves Cross Roads

Mr. and Mrs. Roscoe Lewis and
son, Roscoe. Jr., motored from their
home in Wilmington and spent the
weekend with their parents here.
Mr. and Mrs. Philip Johnson eand
son from Claymont spent the week
end with relatives here.
p E. English and granddaughter.
Clarabel English, spent last week in
Milford chronicle., 1926-06-11
Wilmington and Philadelnhia.

Wilmington and Philadelphia.
Mrs. George Collins will attend the
graduating exercises at Frankford
Hospital, Philadelphia, this week,
when her daughter, Miss Hazel Col
Inns, will be one of the graduates.
w. c. Truitt will continue his auc-
ton sale next Saturday evening.
Children's Day services will be
held at Bethany Church next Sun
day evening, June 18th.
Preaching service at Bethany
Milford chronicle., 1926-06-11
THE PARENTS

Doctors daughter: "a little bird
told me what kind of a store your
father runs"
Grocer's Son: What is that?"
"Cheep, cheep."
well, a duck told me what kind
of a doctor your father is. Quack,
quack!"-The Progressive Grocer.