davidaulloa/AmericanStories huggingface dataset:
Douglas daily dispatch., 1927-02-13
Desert Tea

Desert Tea
The st. Cecilia Guild will give
the third desert tea March at the
Parish house. This tea will be on
the occasion of a visit of Mrs. A.
Y. Smith, one of Arizonas OUT
standing artists, who confines her
work to desert scenes. At the tea
Mrs. Smith will give an Illustrated
lecture on desert art.
Two similar teas have been given
in the past four years with the
same purpose as the tea March
The first tea was given at the home
of Mrs. Frank H. Fisher and the
second at the home of Mrs. c. A.
Nichols. A number of committees
are being selected to take care of
the arrangements of the tea and
Douglas daily dispatch., 1927-02-13
CHRISTIAN SCIENTISTS

Christian Science services are held
in Masonic hall. 9S1 G avenue, every
Sunday morning at IL o'clock. The
subject for the lesson today is Soul"
Sunday school, to which pupils under 20
years of age are admitted, is held at
9:45 o'clock.
A cordial invitation is extended to
all to attend these services.
Douglas daily dispatch., 1927-02-13

The order of play at the bridge
tournament at the Country CLUB
Wednesday evening is as follows:
Table 1. Mr.. and Mrs. r. L. Hoyal,
Capt. and Mrs. c. r.. Peck.
Table 2. Mr.. and Mrs. c. G. Weav-
er, Mrs. L. S. Palmer and Mrs. Bis
hop.
Table 8. Mr.. and Mrs. j. B
Crowell, Mrs. John Cook and Mrs
A. It. Wilson.
Table a. Mr.. and Mrs. Geo. Young
1t. and Miss r. l.. Scott.
Table 5. DR.. and Mrs. G. w. Pat
terson, Mr. and Mrs. A. H. Althoff
Table 6. Mr.. and Mrs. H. w
Williams, Mr.. and Mrs. Geo. Berg.
field.
Table Z. Mr. Frank Sharpe and
Miss A. stuppi, Mr.. and Mrs. Nc
Kinnon.
Table 8. Mrs. P. R. Collins and
Fl. B. Woodward, Mrs. H. B. Wood
ward and DR.. Collins.
Table 8. Mr.. and Mrs. W. AL
terts, Miss Harriet Shedd.
Table 10. Mr.. and Mrs. L. r. Red
wine, Mr.. and Mrs. w. ". Mahon.
Table IL. Miss Verne Rogers, Mr.
H. J.. Bishop and Mr.. L. S. Palmer.
Table AZ. Mr.. and Mrs. H. G
Warnock, Mr. c. stone and Mrs. r
Swanson.
Table 13. Mrs. E. shedd and Mrs
@. L, Neer, Mr. and Mrs. ]. F
Wright.
Table IA. Mr.. and Mrs. ]. w
Tardy, Mr.. and Mrs. Alex. jolly.
Douglas daily dispatch., 1927-02-13
ASSEMBLY OF GOD

Twenty first and avenue. Sunday
school $3.50 a. m. J. R. Keyes, super
intendent. Morning worship IL o'clock.
Evening services at the church Sunday.
Tuesday and Thursday at 1880 p. m.
Prayer meeting Tuesday at 1155 Twen-
ty-third street, p. m. and Thursday
at 99S Twentieth street, p. m. All
are welcome.
j. H. GRISwOLD, Pastor.
Douglas daily dispatch., 1927-02-13
ST. STEPHENS EPISCOPAL

Church school 9:45 a. m. Morning
prayer and sermon, "Ideals,' IL a. m.
CHARLES A. NICHOLS.
Lay Leader.
Douglas daily dispatch., 1927-02-13

"No Breakfast Complete Without
The Dispatch"
Douglas daily dispatch., 1927-02-13
Miss Scott Entertains


Miss r. L. Scott entertained at
her home Friday night with a VAL
entine party to celebrate the birth
DAY of the day of hearts. sup.
per was served to the guests at
the hour of $3.50 and bridge was
played afterwards. The rooms were
decorated in red hearts and appro.
pirate Valentine suggestions were
used about the table.
At the bridge Mrs. Charming Brown
won high prize, with Miss Ellen
Shock taking the consolation. For
the men, c. w. Granger was high
and Howard Ames received the con-
ISOLATION prize. Guests were Mr.
and Mrs Joseph Fairbanks, Mrs. A
Il. Wilson, Mr.. and Mrs. A. A.
Sprague, Miss Winifred Paul, Miss
Portia Morhous, Miss Ellen Shock,
Mrs. Channing Brown of Ell Paso;
Frank Sharpe, Arthur Seaman, How
ard Ames, c.. w. Granger, Carol
stone and 1t. Jean Scott.
Douglas daily dispatch., 1927-02-13
Bride Honored

brlUe HOnOFeU
Mrs. William Taylor nee Bessie
Copeland was honored as recent
bride, with a miscellaneous shower
at the home of Mrs. Joe Clancy, 701
sixteenth street, by her sister, Mrs.
S. r. Williams. Mrs. Taylor was
married last Sunday afternoon to a
Douglas man. She is the daughter
of Mr.. and Mrs. w. c. Copeland and
has lived all her life in Douglas.
Mrs. Taylor received many beautiful
and useful gifts at the shower.
The guests were: Mrs. Pearl Sher-
lick, Mrs. w. r. Bennett, Mrs. w.
C. Copeland, Mrs. Floyd CHAMBERS,
Mrs. Mae Smith, Miss Mary HE'D
rick, Miss Nellie Merz, Miss Laura
Moore, Mrs. Curtis, Miss Jean
Thompson, Mrs. G. J. Merz, Mrs. s.
). Beckett, Mrs. Joe Clancy and the
Lonor guest, Mrs. William Taylor
Douglas daily dispatch., 1927-02-13

able bi-monthly get-to-gether lunch
con in the various cafes about town.
other plans of social Importance will
be announced at an early date.
Evening star., 1927-10-14
Everyday Law Cases
Where Are Common LdU" Mar
riG0eS Recognized as
VGitdp
BY THE COUNsELOR.

In response to questions concerning
common-law marriages, the Counsellor
herewith lists the essentials necessary
to constitute a marriage valid at COM
mon law and enumerates those States
in which common-law marriages are
recognized as valid.
Where the statute does not prescribe
a specific form, 1t is not necessary that
there be any particular rite or cere.
mony in connection with common-law
marriages. An actual and mutual
agreement to enter into matrimonial
relation, permanent and exclusive of
all others, between parties capable in
law of making such q contract. con-
summated by the parties upon as.
sumption OF marital duties and obliga.
tions, are the general requirements Of
common-law marriages which will be
recognized as valid by the courts.
Common-law marriages are recog-
nized in Alabama, Alaska, Colorado,
Florida, Georgia, Idaho, Indiana,
Iowa, Michigan, Minnesota, Missis.
sippi, Montana, Nebraska, Nevada,
New Jersey. New York. Ohio, Okla
homa, Pennsylvania, Rhode Island,
South Carolina, South Dakota, Texas
and Canada.
In most of the other States common.
law marriages have either been de.
clared invalid by the courts or their
recognition is doubtful.
(Copyright 1e27.)
Evening star., 1927-10-14
Oyster Creams.

Dissolve a tablespoonful OF pow.
dered gelatin In a cupful of boiling
oyster liquor after 1t has soaked five
minutes in one-half cupful of the
liquor. Pound and rub through a
sieve 1S oysters, mix with three.Quar.
ters Of a cupful Of rich cream, season
to taste with salt, pepper and paprika
and whip lightly into the gelatin mix
ture. Fill some small molds half full
of aspic Jelly, embedding an oyster in
each. When the jelly is firm fill the
molds with the oyster cream and set
in cold place to become firm. I'm
mold on beds of lettuce leaves and
serve with mayonnaise dressing di-
luted with whipped cream.
Evening star., 1927-10-14
FOOD AND THRIFT IN THE HOME
MILADY BEAUTIFUL
BY LOIS LEEDS.

slender, oval type of face. A part is
made in the hair across the front OF
the head and the hair is cut in n long
bang that comes to the eyebrows. The
bang should be more than thin
fringe: it should be thick enough to
cover the skin. The side hair is al
lowed to hang over the ears ana the
rest is brushed straight back. The
coiffure may be worn straight or 1t
may be waved in a horseshoe erect
from side to side. The ends may be
curled upward at the sides and back.
The long bang may also be curled up.
ward at the ends. A little touch OF
color may be added to the hair by the
use of a narrow bandeau or wreath or
silk fiowerets that may be fastened
along the part just above the bangs.
Another coiffure for an entirely dif-
ferent type of face is made with very
low part on the right. The hair is
brushed upward in a pompadour erect
and then waved crosswise so that 1t
ripples over the upper part or the
brow on the left and over the left ear.
The ends curl up in froth or rlngletS.
On the right side there is only a
small amount Of hair that is waved
and hangs forward over the cheek
bone on that side. The back hair may
be semi-shingled. This coiffure Is very
suitable for hair that has natural
wave 80 that 1t may be shaped with
the fingers or water.waved. The high
arrangement of the hair on Fop of the
head gives length to q short, wide face
and the waves that come forward on
both sides Of the cheeks have fur
ther slenderizing effect.
Evening star., 1927-10-14
YOUR MIND
BY PROF. JOSEPH JAsTROw.

green clerks were scattered in among
those already trained. They knew
nothing of the schedules; they had
never seen the machines. What they
saw was a lot of clerks fast at work
punching hundreds of cards as though
it were an easy job. They had no
training, but also no suggestion that
the work was hard. In three days
several of them had done 500 cards
and in a week nearly all had done
so, with the average still rising.
Under the easy suggestion they did
in one week what under the hard
suggestion took five weeks: and there
was no strain. One of these tempo
rary clerks broke the record by doing
$3.50 cards in a day, four days work
in one.
In the first month clerks often went
home sick after doing 700 cards.
Later some of them punched twice
that number and weren't worn out.
It's a striking proof that thinking
things hard makes them so. That S
suggestion, the same kind of sugges-
ton that makes you afraid when 9th"
ers are afraid, that makes your aches
palmer when you think OF them, that
makes people sick when they have
doubts whether the mushrooms they
gathered and ate were the right kind
or poisonous. And it's collective sug-
gestion, suggestion in crowd: it's not
wholly conscious suggestion. The new
clerks weren't told that the job was
hard or easy; they just saw others
doing 1t and went at it with the idea
that what others can do they can do,
too.
Now. this story won't apply to
everything in life; some things are
really hard, or at least they are easy
only for those who are naturally good
at them. But the moral holds: Don't
make things hard by thinking them
so. Imaginary stumbling blocks act
like real ones.
Copyright 1927
Evening star., 1927-10-14

have noticed recently in your ar.
ticles, and in others, the allusion to
ginger served as sauce. Will you tell
me whether ginger has any food
vaIue?-Miss r. r.
The ginger spoken of in most recipes
means crystallized root. This is the
root Of plant which grows to the
height of about four feet. While 1t Is
a native of India and China, it is cul-
tivated in Southern parts of America
and other countries. The root is first
washed and then dried, the preserving
process being carried on by treating
the root with honey or sugar. AS for
food value, the food value is very rich
in starch. which means that 1t is a
high energy food. 1t also contains a
volatile oil. When ready to use in
sauce for ice cream or other simple
desserts, crystallized ginger gives us,
as I have said, energy. gives very
small proportion Of bodybuilding food
(this is almost negligible). but it does
not afford any body.regulating cells.
In fact, ginger is so much a flavor
Evening star., 1927-10-14
Answers to Food Questions

rather than a food that one should
think of it in this line. Moreover.
it has a tendency to be difficult OF
digestion If eaten in large quantities,
especially by children. 1t might also
for children be an irritant.
must call attention to the fact that
crystallized ginger is one Of the best
friends in the world when one is at
sea. It seems to comfort the stom-
ach that has not quite made up Its
mind whether it is going to be sea-
sick or not.
am an old-fashioned housekeeper
and am sometimes distracted by the
new.fangled things that women seem
to require in their kitchens. My mar
ried daughter insists on having an
oven thermometer. When help her
with the cooking I have to use this
thermometer, and 1t bothers me to
death. Do you think it Is worth
while for me to learn to use it?--
Mrs. J. d.
Indeed I do. In the first place.
there will be no arduous study in
learning how to use this thermometer.
If you will forgive me, I should say
that all you will have to do is to get
over your prejudice against It. A
few minutes careful thought VIII tell
you all you need to know at first. And
through experience you will naturally
make your own application Of what
you have found out about the ther.
mometer.
AS some one has pointed out, we
learned years ago it is worth while
to measure very accurately the ma
terial that goes into our puddings,
breads, cakes and pies. That 1t is
just as important to regulate the heat
that cooks these foods is now ac-
knowledged by all efficient house.
keepers. While some ovens have
their own thermometers built in the
doors, this is not necessary. If your
stove does not have an oven ther-
mometer a spare one can be bought
and let to stand on base which has
its place on the rack or floor of the
oven. In fact, this latter type is,
believe, the most popular, since 1t is
an accurate heat regulator.
There are notifications of these
cookery helps. and If you are in
terested, shall be glad to send you
further information.
Copyright. 1877
Evening star., 1927-10-14
tCopyriRht. 1877
Nutrition Nuggets.

Not every one realizes that the al.
ligator pear or the avocado, as 1t Is
coming to be called Is the only fruit
that contributes any fat to the diet.
This should be kept in mind when the
physician orders a fruit diet.
Smoked fish Of various kinds. such
as smoked herring or smoked hall
but, while contributing enormously
to the appetizing qualities Of a meal.
should not be reckoned with too
heartily when 1t comes to recommend
ing the food value of this meal. The
smoking process, while adding def
mite flavor. produces a certain change
in the texture Of fish or meat. This
change is more physical than chemi-
cal, but the fact that 1t has tendency
to render the flesh somewhat hard in
texture makes it inadvisable for young
children or those who must for some
reason consider their digestion to eat
this appetizer.
Time was when cucumbers were
considered merely as something crisp
and appetizing and in fact as some
thing rather indigestible. We have
learned better. We know that while
they are crisp and appetizing and
that while they are somewhat in
digestible for those with weak sys.
tens. for healthy. active adults they
are one of the best vegetables. Gu
cumbers contain rather large pro-
portion Of alkaline ash. This means
that when they have been COM
pletely digested the final residue
helps other vegetable foods to keep
the blood in other parts Of the system
In their normal alkaline state.
The days when beef heart was
cor,,afhino fn hn fnsood
lightly away by the butcher or sold
in bulk for a quarter have gone
forever. Science has taught us that
this meat is unusually valuable in
that it is rich in one of the principal
vitamins. The fact that it Is now
sold by the pound at a good stiff
price shows that more men have
taken advantage of this change in
status Of the heart. Even so. how
ever, like most of the organs used for
food, the flesh of heart Is somewhat
firm and close in texture. For this
reason the gastric juice does not per.
meate so readily and beef heart is
one of the meats to be given to grown
UPS rather than to children. For
adults, however. it Is one Of the best
meats of the less expensive varieties.
In spite of the fact that nutrition
lists do not like twice-cooked meats
for children or grown-ups with deli
cate digestions. the fact remains that
casserole dishes have merit all their
own. The long, slow cooking which
the meat receives in the casserole is
excellent for the purpose Of making
the fiber OF the meat softer. One
should take care in preparing such
dishes to keep them as simple as pos
sible so far as the number of in.
gradients used, without sacrificing
flavor.
Evening star., 1927-10-14
PLANNING AWEEK'S FOOD

secured in the colder months, these
vegetable meals inevitably take on a
more hearty character. Variety is
even more vital to the success of vege-
table meals than in the case Of those
where meat appears. Such a touch as
that of apple sauce introduced on
Monday, or a serving of some other
slightly tart fruit, may make all the
difference between enjoyment and in
difference. Anything more depressing
than the average phrase, vegetable
plate" on which are rather pale car
rots or red beets, with a watery boiled
potato side by side between the inevi-
tably found spinach, can hardly be
thought of. The fact that vegetable
dinner can give our bodies so much
that is necessary makes 1t important
to study both the selection Of food and
the combination of color.
Evening star., 1927-10-14

This recipe requires peanut meal
that may be made at home. To make
the best peanut meal, buy some raw
shelled peanuts. Spread them thinly
over the bottom Of a pan and roast
for few minutes in a hot oven. Put
them through food chopper. To get
a rich, oily meal, use the finest knife
This meal keeps well, so that enough
to last several days may be prepared
at one time. Peel some very ripe ba'
nanas and split them through the mid
die Iengthwise. Place in a baking
pan. sprinkle with a little sugar, and
bake in a moderately hot oven for
about Is minutes, or until done. II
the fruit is sufficiently ripe, it will
be very juicy. While the fruit is bak'
ing, butter slices Of bread and cover
them generously with the peanut
meal, then sprinkle them lightly with
salt. Lay the hot slices Of banana on
the prepared bread and serve at once.
Evening star., 1927-10-14
Are Things Hard Because You Think
Them So?

Is difficulty, like trouble or worry,
largely of your own making? A good
share of 1t is; but it isn't easy to
prove 1t. Here is very striking
case, and it's lesson is just as sound
today as in 1890, when the story be-
gins. The 1890 census was the first
to use electric tabulators. They were
simple machines, but new, and no
one could tell how clerks would take
to them, nor what should be consid-
cred a fair days work. The job con-
sisted in transferring the records of
sex, age, color. married or single,
nationality, occupation, language,
schooling, to a card by punching a
hole In the right place for each reply.
When these cards, properly punched.
were fed into the tabulating machine,
the totals appeared as on a cash
register.
But first you had to learn lot of
symbols, such as Ad for farmer. kd
for merchant. There were as many
as $50 holes in the punching ma.
chimes and you had to know most Of
them by heart. About 10 holes had to
be punched in each card. To get
ready for the millions of records. an
instructor took charge of every 20
clerks and gave them five weeks to
practice. 1t was two weeks before
any reached what was set as a days
Job, $50 cards. Then they tried to
speed things up bit; they posted a
daily honor roll and every one tried
to break the record. Records OF $50
to 1900 were made. But the strain
began to tell. The clerks complained;
the honor roll was stopped and each
clerk did what he could without
rushing.
Well, that's Chapter I. These
clerks were given the impression that
this punching was a hard job.
Then comes Chapter 2. Two hundred
Evening star., 1927-10-14

These first cold weeks of Autumn
are an inspiration to the meal planner
as we'll as to one who Is -loing other
work. The very feel" of the air sug-
gests crispness and coldness that is
to come. To glance over list OF FOODS
in season during October gives us
many suggestions for varying the meal
plan. AS l have said before the menus
as they are printed aim simply to offer
a foundation plan on which to base as
many variations as seem reasonable
and seasonable.
This is the height of the grape sea.
son, so, therefore, those of us VINO hVe
in the grape country will do well to
make the most of it. No less than IL
varieties Of grapes are listed as avail
able, although one suggests that Con-
cords and Delawares are the main
standbys.
Luncheons are a bit heartier than
they have been. / have even occasion
ally broken my unwritten rule and
served a hot soup both at luncheon
and at dinner. Speaking of hearty
foods, although this is the second OF
the so-called oyster months, | am not
making free use Of oysters until No
vember since so many of my readers
live in parts OF the country where it
is difficult to get them fresh.
May I suggest a special study OF
hot luncheon dish? Creamed mush-
rooms on toast and scalloped salmon
are types of what have in mind. On
the restaurant or hotel menus these
dishes are listed as entrees, but in
simple home living most of us think
Of them as the main dish for either
luncheon or supper. The variety of
such dishes is almost endless, and
again / should like to emphasize the
advantage to be derived from thor
ough study of their possibilities. Prop
erly planned, such a dish may furnish
bodybuilding material in sufficient
proportion to take care of many of
the daily needs in this direction.
| The character of our vegetable din
ners is necessarily changing with the
season. Although they still are to be
| depended upon for supplying such
crispinesS and greenneSS as may be
Evening star., 1927-10-14
Cheese Biscuits.

Place in a bowl four ounces Of
Parmesan cheese and four ounces of
flour. Add little salt and a small
seasoning of cayenne. Put into this
two ounces of butter and make into
stiff dough with the yolk of an
egg. Roll the pastry out thin, cut it
into rounds with a cutter. prick with
fork and bake i'm q cool oven until
crisp. Keep these biscuits ON a tin
until cool.
Evening star., 1927-10-14

Answers to readers questions re;
gariing diet will be given by Winitred
Stuart Gibbs. food specialist, writer
and lecturer on nutrition. Questions
should be accompanied by a self:
addressed envelope as only those OF
general interest will be answered IN
this column; others will be answered
through the mail Every effort will
be made TO answer questions prompt:
Iy. but we bespeak the indulgence OF
our readers for any unavoidable de:
lay. The number Of letters received
is large and each must take its turn.
Address: Winifred Stuart Gibbs.
48S Fourth Ave. New York City.
Evening star., 1927-10-14
Bobbed Coiffures for Teens.

Although girls of college age are
discarding the bobbed coiffures, those
In their early teens have not yet fol-
lowed suit. Indeed. short hair is
usually more becoming at this age
than It is later on and it is hoped that
It will never be replaced by heavy
braids and long curls for girls below
10 years old.
The STYLES I am describing for you
Evening star., 1927-10-14

Mix together one and three-fourths
cupfuls of sifted soft-wheat -four, two
teaspoonfuls of baking powder and
three.fourths teaspoonful of salt.
Mix one cupful of liquid, either the
juice from canned corn or milk. or the
two mixed, or whatever liquid is used;
one egg after it has been beaten slight
ly and one cupful of drained canned
corn. Stir this liquid mixture gradu-
ally into the dry ingredients. Add one
tablespoonful of melted fat. If the
corn is very moist, even after the
liquid has been drained from it. more
-four may be needed. Dried corn
which has been soaked and cooked un-
til tender may also be used. Fry the
corn fritters in deep fat. or, if pre-
ferred, in a skillet in shallow fat. In
either case drop the mixture by spoon
fuls into the fat and fry rather slowly.
The fritters need time to cook through
to the center before the outside be-
comes too brown. Drain the fritters
on absorbent paper and serve hot.
More than half the toy balloons ex.
vonrtod fr0r1 thic country on RI xho
Evening star., 1927-10-14
To Keep Butter Hard.

Place the butter In a glass jelly
mold. Stand the mold in a plant
saucer full of water and then place
over the jelly mold an inverted plant
pot with its rim in the water. The
hole in the bottom of the plant pot
provides the necessary ventilation.