davidaulloa/AmericanStories huggingface dataset:
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-11-23

(R6ht)-"DON T EXPECTING
HOME TILL MORNING, "she
cried - and was gone. Peggy
thought thar good times and
working havoc with hearts were
the only things worth living
for. But disaster lay ahead, as
she wildly describes in
"Vanity's Victim" Deoe mber
True Story.
The Washington times., 1927-04-04

port OF entry for the American
public's protection. but It Is a re1a.
lively small part OF our total sup.
ply. We have borrowed the formu-
las and make our own.
The vast number of varieties pre-,
cludes the mention here Of any exs
cept the most important. In fhe
dry sausage class the foIl9wing arc
representative: Summer Aausage and
gothaer. made Of finely chopped
pork and cured by smoking and air
drying German salani. inside Of
coaraely cut pork. smoked and dried:
Italian saIami- Milan. Alpine and
Genoa'-mostly pork with small
amount of beef added, highly
favored, dried thoroughly, but NOT
smoked: landjaeger, made mostly OF
beef. stuffed in ordinary sausage
castings. pressed flat and smoked
hard. Lachsschinken h olste In,
plockwurst, mortadella, copa,, capa
cola. caserta peperoni. and various
styles OF salami not mentions
above are also dry sausages which
have wide sale in this country. The
dry types are highly seasoned alried
for a long time. and often smoked
as well: the finished product Is gem
orally hard and pIentifd.iy wrapped
In Irvine.
Most OF the important fresh
styles are too well known to re.
auire extended comment Frankfurt
style sausa ges, familiar everywhere
ais .'hot dogs" are probably the
most popular of them all; pork
sausage Is another type widely used:
bologna, which comes in a wide
The Washington times., 1927-04-04

sage making are Analysed by bu.
reau chemists-even the ink used
for stamping meats must come up
70 specifications Your best guar.
anty that meat product Is safe and
suitable for food Is the III S. IN.
spected and PASSED. stamp OF the
Bureau of Animal Industry. An
Federally inspected meats and meat
products have that mark. Look for
II when you buy. Practically every
well-advertised brand of meat pro.
ducts is made under Federal super.
vision. which automatically insures
the consumer against adulterat tons.
However. you should keep. in mind
that brands vary considerably in
quality and you win doubtless
prefer some brands to others.
II you buy sausage made by. a
farmer. retail butcher. or sausage.
maker whb sells his product locally
and Is therefore not under Federal
inspection and supervision, YOU take
our own chances. Your sole nro
lection is the honesty and ability
Of the maker. Homemade does
not connote quality when applied
to sausage. The foregoing does
not imply that the product OF q
local individual or concern Is neces.
sarily inferior, but merely that
there are fewer legal safeguards for
the consumer. When sausage made
under Government inspection is
sold as farm" or ''coustry' sau.
sage, the word style is added to
the name 10 distinguish 1t from the
locally made products.
Imported sausage Is inspected at
The Washington times., 1927-04-04
Certified by
Good
Housekeeping
Institute

These household articles are
supervised by the Cookery De-
partment of the imterndtion-
ally recognized Good House
keeping Institute, achere, IN
their fully equipped, modern
laboratories types of house
hold devices are tested bg a
corps of scientifically trained
men and Women. Further
more, 1seqO cookery methods
are constantly being eUolUed
to SAGE steps, time and labor
for housekeepers. All recipes
are tested and standardized
and aoll GltOdys qO0Yk If d.
rectionsN are carefully fol-
loWed. Recipes printed on this
page serUe si1 people unless
otherwise specified.
The Washington times., 1927-04-04

gristie. Further than this we can
tell little.
What, then, is the consumers
protection against adulterated or
impure sausage? Fortunately the
consumers welfare Is carefully
guarded by the Bureau OF Animal
Industry. which Is a branch OF the
Federal Department of Agriculture.
All packing plants whose products
enter into Interstate commerce are
under this thorough-going and Inn
partial inspection service.
Everything even remotely con.
nected with sausage manufacture
Is carefully checked up. Not only
the live animals and dressed meats
are inspected, but all the ingredi-
ents entering into sausage are in.
spected and analysed. For example,
the sanitation Is carefully watched:
the spices and water used in sau.
The Washington times., 1927-04-04

CAUSAGE belongs to that class
~ Of food products which we
must accept upon faith. When we
buy potatoes or pork chops, their
appearance gives US fair idea Of
their quality. Not so with sausage.
The appearance gives little hint Of
the quality OF meats. and spices it
contains or IL the care used In pro.
cessing.
Casual examination reveal few
faults. We know that frankfurts,
bolognas and pork sausage should
be Of pleasing plumpness rather
than badly shriveled, as the latter
indicates excessive water loss: like
wise we are wary of any noticeable
deviation from normal color. which
may indicate spoilage or use of pro-
hibited dyes and we feel certain that
some inedible portions have been
used il the sausage Is flecked with
The Washington times., 1927-04-04
GINGER GOOD
IN DESSERTS

Many delicious desserts have
ginger as an ingredient.
This fIayoring as used in cook.
ing Is obtained from the root Of
a tropical plant. When the plant
IL about a year old the roots ire
dug and from the unscraped root
Is obtained black ginger, while the
scraped roots yield so-called white
ginger.
Green ginger Is dug when young.
tender and full Of sap. 1t adapts
itself readily to preserving puf.
poses. Most people keep powdered
ginger in their homes for use in
gingerbread or cake, but only q
few make use of the preserved
green ginger roots.
In the following recipe the gin.
ger root Is used.
GINGER CREAM
"A ounces diced ginger.
I tablespoon granulated gelatine.
cups milk.
tablespoon sugar.
cups whipped cream.
Scald one and one-half cups milk
in double boiler. Soften gelatine
in one-half cup cold milk and add
sugar. Add to scalded milk. Add,
preserved ginger root cut in small
dice. Set aside to cool. Just be-
fore mixture gets firm add one
and one-half cups cream, whipped
stiff. Pour into individual mods
which have been rinsed with cold
water. When firm, unmold and
garnishs with balance of cream
whipped.
The Washington times., 1927-04-04
Sunshine Drops Make
Dainty Bit of Pastry

2 egg yolks.
tablespoons orange juice.
] teaspoon grated orange rind.
] teaspoon lemon juice.
y cup sugar.
2 stiffly beaten whites.
IL cups flour.
2 teaspoons baking powder.
" teaspoon salt.
Beat the yolks until light snd
add the orange and lemon juice
and grated rind. Gradually add
the sugar and continue to beat.
Sift the flour, baking powder and
salt together. Fold in the beaten
whites into the first mixture, add
dry ingredients and mix together
as lightly as possible. Pour into
buttered and Toured cup cake
pans and bake in moderate oven
about 90 minutes y
The Washington times., 1927-04-04
Crumb .OneIet

Crumb .Omelet
COAX one.half cupfnl of stale
- bread-crnmbs for Is minutes
in one-half cupful of milk.
Add four well .beaten eggs. one-half
teaspoonful of salt and one-eighth
'teaspoonful of pepper. Melt two
tablespoonfuls of butter in a hot
frying pan so that the sides as
we'll as bottom are thoroughly
creased. Pour in the egg mixture
and cook slowly, shaking the pan
and pricking the omelet fequently,
so that all is cooked. When brown
underneath. place in a $50 degree
r. oven to finish cooking the top.
Fold, turn out on a hot platter.
and serve Immediately, garnished
with parsely.
Graham Soup
Brown half cupfulSof graham
cracker-crumbs= in the oven. Add
one teaspoonffA OF salt, one-eightn
teaspooilful Of pepper. two and
one-fourth cupfuls of boiling water.
and two and one-fourth cupfuls hot
milk Cook together in a double
boiler for Is minutes or until ready
to serve.
Cake.C rumb Pudding
Soak one and one-half cupfuls
of stale cake crumbs in one cup
full hot milk and add one.half cup
full of sugar and one beaten egg.
Mix and sift three fourths cupful
Of bread flour. three teaspoonfuls
of baking powder, and one-half tea.
spoonful OF salt, and add one-half
cupful each Of chopped figs and
walnuts. Add the crumb and milk
mixture slowly, stirring constantly,
and when well mixed, pour into a
creased mold. Cover tightly and
steam two and one-hah hours.
Serve with any favorfte pudding
sauce.
Chocolate Puffs
Melt two squares of unsweetened
chocolate in two cupfuls of milk
in the double boiler. Add one cup
ful of fine cracker crumbs, one
half cupful of sugar and one
fourth teaspoonful of salt. Remove
from the fire; add one beaten egg
and one-half teaspoonful of vanilla.
The Washington times., 1927-04-04
Bavarian Cream
ablespoon gelatine.

l tablespoon gelatine.
z cup cold water or milk.
l cup sliced dates.
4 teaspoon salt.
~ cups scalded milk.
Il cup graham cracker crumbs.
u teaspoon vanilla. .
u cup heavy cream (whipped).
Soak gelatine in cold water for
five minutes. scald milk in double
boiler. add salt and dates. Wipe
dates with wet cloth. remove seeds
and cut in slices). Add softened
gelatine and stir over hot water
until gelatine is dissolved. Remove
from fire, add fine graham cracker
crumbs and vanilla. Cool and when
mixture begins to stiffen. fold in
whipped cream Pour into cold
wet mold. When firm. unmold and
serve with additional whipped
cream. Will serve six.
The Washington times., 1927-04-04

cubes. Cut the pepper. from which
veins and seeds have been removed.
into shreds; pare the apples and
cut into cubes. Mix all together
with mayonnaise dressing. Serve
on lettuce leaves.
French Cream Potato Salad
4 cupfuls cold boiled potatoes.
3 stalks celery.
4 teaspoonful pepper.
Y eupful vinegar.
tablespoonfuls chopped onion.
teaspoonfuls salt.
Il teaspoonful paprika.
u pint cream.
2 tablespoonfuls butter.
Dice the potatoes and celery, mix
with minced onion, salt, pepper and
paprika. add the vinegar and allow
to stand fifteen minutes. Heat the
cream until the butter is melted.
Pour over the potatoes. stirring
with fork. so that the pota toes
will not be mashed. Serve cold.
The Washington times., 1927-04-04
Varied Recipes
Carrot Sfraws

Ntf-A w kyNA awe
Select sweet carrots. Bitter, car.
rots will never taste good, no mat.
ter how they are cooked. Scrape
the carrots. slice them Iengthwise
in thin pieces and again cut each
slice in long pieces like jackstraws
Cook until tender In a covered YES
sci in as little boiling, sailed water
as possible: season well with butter:
let the carrots simmer for a few
minutes in the remaining water
and butter. Serve hot.
Spanish Rice
I cupful uncooked rice
4 cupfuls tomato juice
cupfuls water
2 teaspoonfuIs salt.
y chopped onion.
3 tablespoonfuls butter.
Mix all the ingredients together
In creased casserole and cover.
Bake in a 500 degree F. oven
for two TO tive and one half hours.
Slow cooking improves the flavor.
The Washington times., 1927-04-04

Peach and Almond Salad
s halves dried peaches.
! cupful blanched chopped al
monds.
6 figs.
s teaspoonfuls mayonnaise.
Lettuce.
Soak the peaches overnight and
stew until tender. Chop the figs
and mix with half Of the almonds.
Roll the peaches in the remaining
almonds; fill the centers OF the
peaches with balls OF the fig and
almond mixture. Serve. on lettuce
leaves with teaspoonful of mayor.
naise on each half.
Celery, Apple and Green Pepper
Salad
8 stalks celery.
2 apples.
green pepper.
u cupful mayonnaise.
Cut the celery into one.hah inch
The Washington times., 1927-04-04
Sweet Sour Beets

2 cups cooked ,beets.
2 strips bacon.
/ medium onion.
2 tablespoons sugar.
Salt, pepper.
Ia tablespoons flour.
II cup vinegar.
II cup beet juice.
Cut bacon in small pieces and
cook until brown. Fry onion in
fat. then add sugar. salt and pep
per and flour. When smooth add
vinegar and beet juice and cook
until mixture thickens. Add cooked
beets. Serve hot.
The Washington times., 1927-04-04
New Hamburg
Recipes
Hamburg Steak Properly Pre-
pared and Temptingly Served,
Is Good Enough Even for
Company Dinner.

Is Good Enough Even for
a Company Dinner.
BrOiled Hamburg Steak is al.
most as fine as broiled sirloin
or porterhouse. Season pound
and a half of hamburg with one
teaspoonful of salt and one.fourth
teaspoonful of black pepper. Mix
II well, then place 1t on a meat
board and gently and lightly form
It into an oblong cake about an
inch thick. Heat the broiler very
hot and rub 1t over well with suet,
then place the hamburg on the hot
bars and broil twelve minutes,
turning once, using a broad spatu-
Ia or pancake turner. Serve the
steak on hot platter with maitre
d'hotel butter rubbed over ii. TO
make the butter, blend together
one tablespoonful each of butter.
finely chopped parsley, and lemon
juice. and season with one-eighth
teaspoonful Of salt and few grains
OF paprika. Accompany with
French fried potatoes.
Creole Meat Loaf is another good
dlsh made from hamburg. Prepare
a pound and a half OF the chopped
meat by mixing it with a small
onion chopped. a.. large green
pepper freed from seeds and
chopped rather fine, and two tart
pickles cut in small pieces.
Season with one-f fourth teasuoonful
Of salt and one.fourtf teaspoonful
each pepper and paprika. Grease
a bread pan and place the mixture
in it. pressing it down well. Then
cut pimiento into long, thin strips
ana arrange over the meat, place
the rest of the meat over the nj
miento. and bake Ia hot oven
,thirty-flve minutes. Ten minutes
before removing from the oven.
place strips Of bacon across the top
and permit them to bake until
crisp. Serve the meat loaf with
the bacon as garnish.
The Washington times., 1927-04-04

variety IL styles ana sizes. Il also
verv popular. u17e tcus others
might be added. but these are char.
acteristic. The fresh salisages may
or may not be cooked Of smoked
by the manufactures, bit all are
intended for consumption shortly
after manufacture.
The Washington times., 1927-04-04
Orange Jelly

2 tablespoons gelatine.
cup sugar.
cup orange juice.
tablespoonfuls lemon Juice.
Soften gelatine in one-half cup
cold water and dissolve in two
cups boiling water. Add one CUP
sugar and stir until dissolved: then
add one cup orange juice and two
tablespoonful lemon juice. Strain
into molds, first dipped in cold
water, and chill.
The Washington times., 1927-04-04

XX7HEN children say they don't
w like oats, it's usually because
rich Quaker favor is missing.
Children who ordinarily don't take
to oats are often quickly won to this
important food, simply by giving
them Quaker"
The flavor is uniquely different;
toasty, rich and creamy, Quaker
Oats alone has it. Some 50 years
were spent in perfecting it.
Quaker milling, too, retains much of
the bulk" Of oats. And that makes
laxatives less often needed. Thus pro
tein, carbohydrates and yitamines and
bulk" combine in making Quaker
Oats an exceilently balanced ration.
Get Quick Quaker Cooks in 21S to
S ninutes) or Quaker Oats today at
your grocer.
Quick Quaker
The Washington times., 1927-04-04

The term timbale in cookery lie
applied to anything having the
shape Of "a small goblet; in the
course Of time the meaning has
been greatly extended so that
molds Of all shapes are termed tim
bales.
The Washington times., 1927-04-04

Pour into creased custard cups, set
in pan. pour in a. little hot
water, and bake in a $50 degrees
Fl oven until firm-about IS min
sutes. Turn out on serving dishes
and serve with milk, cream, or
hard sauce.
The Washington times., 1927-04-04

One.third of the money spent on
food in the United States is spent
for meat.
The Washington times., 1927-04-04

A peculiar fact, which few per
sons are@ aware of, is that eggs
which are cooked and cooled off
and then prove to be not sufficient
~ done, cannot be cooked any more
II put back into the boiling water.
The Washington times., 1927-04-04

In Africa ostrich eggs are eaten.
One egg equals about as much as
twenty four hen eggs.
The Washington times., 1927-04-04
THE CRUMB DISGUISED

The Institute Tasty Crumbs
As the Basic Ingredient
The Washington times., 1927-04-04
The HouseEeeper Ha. wide and varied Selection when
EARLY SPRING SALADS.

Delightful New Salad Dishes Which and Ia
at the Institute
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-01-24

Phantom's favor. Two short shots
by Greenfield and field goal and
two free throws by Robidou gave
the locals their tally. A long lhot
by Geek added two points to the Glen
Ullin list. i
The third quarter resulted in an
addition of seven points to the Glen
Ullin tally, while the Phantoms. added
/, two. The score was IL to IL in Glen
Ullin's favor. at he4end Of this per-
iod. Purdue was high scorer. with
three short shots, and .Walery con-
tributcd free throw. Robidou
grazed the loops with long shot,
making the final score for the Phan-
toms.
Scoreless in Last Quarter
In the fourth period the Phantoms
went scorcless, while the Glen Ullin
cagers added eight points. through
free throws from Purdue. Walery,
Rueter and Strcftmetter. ~
The Phantoms played smooth
game although somewhat handicapped
by the sinallncss of the floor. Rob
idou and Greenfield at forward, Stat
terry at center and Ho!ta and Mid
daugh at guards played well and fast.
Purdue was one of the Glen Ullin
CUNTS outstanding men and was a
consistent scorer, while Walery also
showed good form. Rueter at.center
played speedy game and Geek and
Streitmetter did good defensive work
in guard positions.
The box score: IL 4
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-01-24
Lark

Little Betty Lagerval Is again able
10 tbe about after having . severe
| ease of bronchitis.
| lonaid Noyes of. Canada is p Wis
itors with his parents, Mr.. and Mrs,
| Wrn.. Moves, At Thafn.
Hrs. Sid Bcdie, who teaches one OF
the .can schools, spent the week
| end 1t her home near Brisbane.
| Mrs. Elmer Brandt returned on
Friday to Flasher where she is. re-
ceiving treatments from Chiroprac.
tor McEall.
Mrs. E. Prante, who has spent the
past three weeks at the Thain teach
erage visiting her daughters, Lois
and Bernice, returned to her home at
Minor, N. OAK, Friday.
Miss Viola Mousel, who teaches the
Lark school, spent the weekend with
her parents At Flasher.
The Lark Whist club held its fort
nightly meeting at the Lark, hall on
Saturday evening. The fore part OF
tn evening was spent at whist play.
ing, after which delicious lunch was
served by hostesses Osborne, Larkey
and Lagerval. The remainder of the
evening was devated to dancing.
Miss Margaret Miller entertained
a party Of high school students 81
the F. ]. Daily home on Saturday
evening.
Leo Martin Of Thain township be-
gan moving his farm machinery "a
his new home south of Leith on Mon.
day. - "
| The car of corn received by the
Occident Elevator Co. Monday helped
solve the feed problem Of this com.
| munity for awhile.
Mr.. and Mrs. John Culver and
family left Friday for Red Oak, Iowa
where they are to make their future
home.
Mrs. Werner Lakerval and little
daughter Betty were Carson callers
Friday.
Mrs. C. Rustad, who il employed
at the VIM. -Schmeding home near
Carson, spent Sunday at her home
in Thain township.
~. Cerney of Lidgerwood, N. D., a
former resident of this community
was renewing old acquaintances here
last week. 81,
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-01-24
Michigan Cagers,
Unheaten to Date,
to Play Minnesota

Chicago, Jan. 24,-LN- Michiepn
the unbeaten basketball tea in the
western conference, tonight meets
Minnesota, at the other end Of the
Big Ten percentage table with no
victories and five defeats.
Michigan looped her fourth straight
victory Saturday night by beating
Indiana, thus climbing from. a tie
with the Hoosiers to undisputed lead.
ership. The defeat dropped Indiana
to . tie with Purdue for third place
under Wisconsin, the Badgers having
squeezed 25-24 victory from North
western at the same time Indiana was
taking her beating. Besides the
Michigan game tonight, Minnesota
has one other game on the week.
schedule, meeting Ohio Saturday. The
only other Big Ten game this week
will be between Indiana and Chicago.
with q chance for sscond-place tie
if Indiana wins.
Conference sharpshooting honors
today are Jointly held by Daugherty,
Illinois, and Cummins, Purdue, each
having totaled u points. 80
X q i 80 y y - ~ - y ~
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-01-24

ing of the veteran former Brooklyn
outfielder, Zach Wheat, who for years
finished among the National League
batting leaders. Zach appears slated
to patrol left field, with al Simmons
in center and Walter French in right.
West and Wilson from Waco, Texas,
and Metzler of Wichita Falls will
seek to displace the veterans, while
Mack also may find room for Bill
Lammer.
The pitching staff, holding over
from last year, includes Howard
Ehmke, Sam Gray, Ed Rommel and
Jack Quinn, right handlers, and Grove,
Willis, Walberg and Pate, southpaws.
Darrah and Hunter from Dallas,
Shores from Wichita Falls and Yer
kes, Philadelphia product, also are
possibilities.
| Mickey Cochrane, Cy Perkins and
Jimmy Fox again will handle the
catching assignment.
We've done everything possible to
strengthen the team" Mack said. II
! figure it will be tough race, but ]
have a bunch we will be leading the
procession next October. If not, I'm
still ready to try again the following
year."
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-01-24
NOTICE OF MORTGAGE FORE
CLOSURE SALE BY ADVER.
TI0EMENT

Notice is hereby given that that
certain mortgage made. executed
and delivered BY Edward Larson
gaRors. to barnes Brothers, incor-
pOrated. Mortgage. dated January
2bth, 1916, and filed for record in
the office OF the Register of Deeds
OF Burieigh County. North Dakota
on on, the 10Th % Gay Of February. A. p.
ed In Book los Of Mortgages on
page 40. and which mortgage was
thereafter duly assigned by an in
strnment IN wrning to +. T, Moody,
which assignment was filed Tor
Of Deeds Of Burleighl County, North
Dakota In Book 106 OF Mortgage
Deeds ct Page 40. on April 6th,
1915, Will be foreclosed by q sale Of
the premisesl in such mortgage and
door Of the Court House in the City
OF Bismarck, County OF Burleigh
O'clock r. Ne. on the 8th day Of
February A. D. 1927 to satisfy the
a an,s na on. cue on said mortgage on the
The premises described IN said
mortgage. and which will be sold
20 satisfy the same are those certain
premises situated in the County Of
! Hurletgh and state of North Dakota,
| The North East Quarter IN. ID. ~
OF SECTION Ten (IO), in Townsllip
One Hundred Forty (14O) North Of
nanEe beyenty-six (7s), west Of the
Tnere VIII be due on said mort.
gage on the day of sale the sum Of
4ne Thousand Three Hundred
Ihtrty-efght and S7-lOO (Sl330.971
Doilars,e together with STATUTORY
| attorneys fees and costs OF fore-
H: 2. Haney, Attorney. Tor
Assignee. bslfieid, NO, Yak.
- 4. Moody, ASSIGN &c.
l2-27-1-3-10-17- 1881
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-01-24
CONNIE MACK
PUTS HOPES0N
NEW INFIElD
Eddie Collins, Returning to
Former Post, Will Have
Several New Players

Philadelphia. Jan. 24-LP)-A new
infieid built around Eddie Collins,
his star second baseman of champion
ship days, carries the pennant hopes
of 64-year-old Connie Mack in his
9th season as manager Of the Phil
adelphia Athletics.
Returning to the same post he oc-
cupied in Mack's famous 100000 in
field combination 16 years ago, Col
Inns, deposed leader of the White
Sox, will have new Philadelphia CO.
workers on both right and left, Con-
ME has indicated. Replacing Gallo
way at shortstop will be Joe Boley
acquired from the Baltimore Interna-
tional, while at first base will be
Dudley Branom, hard hitting star
from. the Kansas City club of the
American Association. Jimmy Dykes
again is slated for third base.
With the combination as a starter
Mack will have probably the bes,
equipped reserve infield in organized
baseball; with Poole for first base
Bishop, second; Galloway, short; ant
Hale third. -
More Hitting Needed
!, The changes have been made pri
marily to bolster one of the weakest
hitting clubs of the 1926 American
League campaign.
In. Collins and Branom, he has OBJ.
tanned two players who hit we'll ovei
800 last year. Bolcy also climbed
into the select group of the Interna.
tional.
One more heavy artilleryman fol
the lineup was obtained in the sign.