davidaulloa/AmericanStories huggingface dataset:
The Alaskan., 1927-04-01
Boy Scouts Installation

On Tuesday evening, March 20,
in the Sons of Norway Hall, the
Petersburg Troop No. I'd of the
Boy Scouts of America formally
received it's charter and the fellow
ing boys were awarded the "Tend-
erfoot Degree" badge:
Teddy Andreanoff, Sigurd Han
seth Hugely Harris, Richard Harris,
Gaenhart Samuelsen, Melvern Dunk
leberger, Arthur Tveten, Paul
1venten, Andy Stoll, Robert San
dow, Vernon Salonka.
The committee from the Ameri-
can Legion, which is sponsoring
the work of the Boy Scouts, for
mally appointed DR.. Dan E. Stand
ard as Scout Master, and Mr..
Triguy Strom and Mr.. Frederick
Judy as assistant Scout Masters.
and invested them with their badges
of office. Adjutant H.. A. Davis Of
the local Legion Post presented
Commander A. B. Holt as the man
authorized by the Tacoma Troop.
under whose jurisdiction the local
Boy Scout Troop is working, to
represent them as District Deputy
Commissioner and formally install
the troop.
DR.. Standard very impressively
conducted the installation cere-
IRONY and ably put the Scou7s thru
+! oir various tests which proved
hcv we'll qualified they ace for the
'.Tenderfoot Degree" The Scouts
ere certainly to be commended for
the thoroughness and promptness
18th which they responded TO every
test applied.
Great credit is due the Sent
Master and his assistants TO- the
commendaable manner in which the
ceremony was conducted, 10, it at
tested to faithful, willing AMI great
inspiration. The Legion rae's that
IN appointing these men to train the
Scouts they have shosen leaders
who will be a constant source of
inspiration and will instill the basic
principles of true Americism in
these representative future citizens.
The American Legion has en-
The Alaskan., 1927-04-01

couraged and furthere the promo
ton of the National program in
their work of Americanism and are
justifably proud of the manner in
which the Troop has taken hold
of the work. The Auxiliary to the
Legion assisted them on Monday
evening in entertaining the Scouts
and their parents after the compile
ton Of the ceremonies.
The Alaskan., 1927-04-01
ALASKA FISHERY
REGULATION

Prince William Sound Area
Salmon Fishery. Regulation No. 6
is amended to read as foil. vs. \;
Commercial fishing for saim 1,
except by trolling, Is prohibited
rrior to 6 o'clock antemer'Iian
June and all commercial fishing
for salmon is prohibited after c
clock antemer.dian September Fl
in each year."
The Alaskan., 1927-04-01

1t is expected that Chas. Benja-
min will sponsor the tax on her
ring fertilizer plants, an evil that
threaten to exterminate the trolling
fleet upon which the southeastern
towns depend for their ex-
istence.
The Washington times., 1927-05-02
Green Pea Salad

Offers the hurried cook an oppor-
tunity to get away from serving
the same old thing every day. If
no other vegetable were served with
the dinner except potatoes. 1t would
be fine to serve this salad which
offers an excellent green vegetable
in q different guise, and with other
good foods.
Here Is an ideal recipe for max.
ing it: Ingredients required are
one can small sized peas, two APP
pies, one cup celery. walnuts. let
tuce and mayonnaise. Drain peas
thoroughly, dice the celery and
mix with the peas ana pour
over them q boiled Ynayonnaise
Arrange on lettuce leaves
and garnish with walnuts. French
dressing may be used IL desired.
The Washington times., 1927-05-02

fourth teaspoonful poultry season.
ing. Fill the fish and sew up we'll.
Grease q plank well and heat
thoroughly. Score the surface OF
the stuffed fish and lay pieces OF
bacon in the slashes. Sprinkle we'll
with salt and pepper and bake at
425 degrees farheneith for Is min.
utes. Wash six tomatoes. Cut a
slice from the top and scoop out
a little Of the tomato. Fiji the
center with buttered bread crumbs
Place around the fish the last Is
minutes of cooking. Prepare well.
seasoned mashed potatoes, adding
one beaten egg to each quart Of
mashed potatoes. Put in a pastry
bag and make nests of the potato
around the edge of the plank, al
ternating the nests with the stuffed
tomatoes. Return the plank to
the oven and brown the potatoes.
Remove and fill the potato nests
with well.seasoned, hot peas.
FLEETS of Salmon With Sole
May be purchased already pre-
pared by the fish man. Prepare
twelve small white onions and glaze.
using two tablespoonfuls fat and
two tablespoonfuls brown sugar.
Cook until tender. Grease an in
diVtdual ovenproof platter. Sprinkle
the filets with salt and pepper and
spread with melted butter. Broil
on one side until done. Turn the
fish. surround with the glazed
onions and return to oven. When
fish Is cooked, sprinkle with chopped
parsley and garnish with lemon
sections,
The Washington times., 1927-05-02

butter. Return to the broiler and
cook until the chops are done and
the tomatoes and the bananas are
well Drowned.
PIanked Ham
A delicious main course for lunch.
con or dinner. Boil six medium
sized onions. When soft, take out
the centers and fill with the follow
ing stuffing: To two cupfuis of soft
bread crumbs. add one-fourth cup
full melted butter, one.fourth tea.
spoonful salt. one-eight teaspoonful
pepper. and one.fourth teaspoonful
poultry seasoning. Mix wen to-
gether. Boil six small sweet pota.
toes until soft. Peel and trim to
form balls, or cut in halves cross
wise. Dip in melted fat. BroIl on
heated plank or creased, heat
proof platter, one slice OF ham. one
half incn thick, on one side under
a slow heat. Arrange sweet potato
balls and onions around the ham
and return to the oven. Finish
'broiling the ham and brown the
potatoes and onions. Serve at once.
garnished with watercress.
Planked Haddock
Select fish weighing about five
pounds. Remove the head and tail,
split, and remove the backbone,
Sprinkle the inside of the fish well
with. salt. Prepare a dressing.
using three cupfuls of bread
crumbs, one teaspoonful onion Juice.
one-fourth cupful melted butter.
one.fourth teaspoonful salt, one.
eighth teaspoonful pepper, one
The Washington times., 1927-05-02

tute and other reliable institutions.
1t appears that the consumption for
an average family Of four persons
may vary from about 125 kilowatt
hours per month to about 200.
On the basis Of the above minimum
and maximum figures It Is easy TO
approximate what It win cost to cook
by electricity II the unit rate Tor
power Is known. For example, when
the power rate is S cents per kileWatt
hour the monthly bin may be ex.
pected to be between 1925 and $40.
At a 2-cent rate the monthly bin may
be from $3.50 to 81. OF course. for 4
smaller family than four the bins
may be expected to be somewhat less
than the figure given. although the
reduction would probably not be pro-
portionate. In other words. family
OF two could not expect bills half
the amount Of those for a family OF
four doing the same relative amount
of cooking and using the same care
in operating.
IL you win learn from your power
company the rate for range opera
ton, and IL you take into considera-
tion your family habits. it win De
possible for you to make rough APP
proclamation Of how much you may
expect to pay for cooking by cleo.
tricity by using the figures given
above. DO not forget that II is posi-
bic to economic in cooking by cleo
tricity through the extensive Use OF
the oven and proper planning, 80
that as many foods as possible may
be cooked at one time. The tripIicate
saucepan is an excellent piece Of
equipment for economizing in Top
stove cookery. All pans used with
electric ranges should fit the element
exactly and set perfectly flat upon II.
The Washington times., 1927-05-02

the heating capacity of the other
auxiliary heaters. It is not in.
tended to heat the air in the room.
1t surely gives warmth to the per.
son directly in front of 1t.
Gas room heaters are made in sew.
eral sizes. A heater using about 90
cubic feet Of manufactured gas per
hour win heat a room of medium
size, and larger heaters are available
Tor larger rooms. 1t is highly desir.
able that a gas room heater shall be
connected to q flue or installed in a
fireplace which has & chimney for
carrying off the products OF com.
oustion. Often these heaters are
used in a room without flue facili.
ties and in such cases care should
De exercised to insure an adequate
supply Of fresh air all the time the
heater Is in operation. At least one
window should be opened a little at
the top and the bottom to carry off
the burnt gases and supply fresh
air to maintain an atmosphere Of
desired purity.
The drum type Of kerosene heater
commonly used Is made in two sizes.
The smaller one burns about seven
ounces, and the larger about twelve
ounces Of kerosene per hour. The
small kerosene heater has a heating
capacity equal to 80 per cent Of a
steam radiation in a room of me-
dunn size. The larger heater has
about so per cent more capacity
than this radiator.
There are two kinds Of electric
heaters. one heating by connection
and the other by radiation. An elec.
trio connection heater OF the same
as the steam radiator al.
ready referred to would have a
power consumption Of $500 watts,
and its operating cost would be ex.
cessive except in those localities
where an unusually low power rate
can be had. The electric radiant
heater. however, is designed to Der.
form in q different way, and az II
mas q power consumption that a.
not greater than 800 watts. can be
operated from any convenient out.
let.
The Washington times., 1927-05-02
JUST TO TAKE OFF THE chill
with the Home Heating Plant Shut the Summer Months
Make Use of the Auxiliary Heaters on Those 44O"'As
Occasional Chilly Spring DAYS ~

WHEN the cold days OF winter
W have passed and the milder
days Of spring have set in, it is
a relief for many to be able to
shut down their house heating plant.
Usually this is no sooner done
than we encounter some cold days
that put in their demand for enough
heat to take away the chill in
part OF the house. And prior TO
starting the heating plant there
are often days during which, for a
part Of the time, the temperature
In the house is too low for comfort.
At such times, we obtain a real
service from auxiliary heaters.
When the heating plant is not ade-
quate, these heaters are also IN
valuable on extremely cold days.
There are several kinds Of aux
iliary heaters which furnish a def.
mite amount Of heat with little or
no attention required for their
operation. These heaters are made
to be used with various fuels, such
as gas. kerosene. and electricity.
A small gas room heater, or space
heater" as 1t is sometimes called,
win give off about as much heat as
a steam radiator found in a living
room of medium size, where there
are no unusual heating conditions
to be met. The small kerosene
room heater viii also give off about
this amount Of heat. These two
kinds of heaters, are, therefore,
able rapidly to heat the air in the
room during mild weather. The
electric radiant heater with copper
bowl reflector has but a fraction OF
The Washington times., 1927-05-02
Fruit TapiOca

u cupful graduated tapioca
6 large peaches
X cupful sugar
3 cupfuls boiling water
" lemon
4 teaspoonful salt
Cook the tapioca, water and salt
together in the top Of a double
boiler until the mixture is very
clear. This will take from one.half
to three.quarters Of an hour. When
the tapioca is nearly done. add the
peaches pared and cut in very thin
slices. Remove from the heat; add
the sugar and the rind and juice
of the lemon. Serve very cold,
topped with whipped cream sweet.
ened and favored with almond, or
with soft custard. Other fruits
than peaches, either fresh or canned.
may be used, or fruit juices from
canned fruits may be substituted
for the water.
The Washington times., 1927-05-02
Expert Tells How
to Make Tea Right

Consumption Of tea Is increasing
rapidly In all sections Of the United
states. according TO Graham Wright.
head Of the famous Tetley Tea
Company. One Of the chief reasons
given for the increase is that men
are acquiring taste for this bev.
erage.
Contrary to proverbial American
conception. tea is decidedly a mans
drink. rather than a woman's, ac-
cording to Mr.. Wright. who quotes
Admiral Peary. the discoverer OF
the North Pole, that the only food
essentials needed on a serious arc.
tic expedition are pemmican. ships
biscuit, condensed milk and tea.
Other explorers have held similar
views. Mr.. Wright stated. and the
reason Is that tea is one Of the
most effective stimulants nature
has provided for the relief Of
physical and nervous fatigue |
exhaustion.
Wherever men need the highest
efficiency Of body and nerve in
the wild corners of the earth, It is
tea they choose to drink" Mr..
Wright states. THE Bedouin
guides in the Sahara desert advise
tea rather than water. In Central
Africa. the British Tommy did con-
siderable successful fighting on tea
brewed three times a day. AS a
matter of fact, the late war would
have finished early, with far differ
ent results. IL the tea ration had
been withdrawn from the British
army. On this side of the water. the
trapper and hunter in the Canadian
northwest have made tea the
standard beverage of their strenu-
Gus out-of-door life
Zone of the reasons why II is
such a useful beverage is because
all the best forces I'm nature are
conspiring daily to make better
tea leaves. Southern Asia's bril-
liant sunshine. rushing winds. gem
tie rains, and the black soil that
bears the tea bush are respon-
sible for that exceptional LEAKAGE
the world knows as Orange Pekoe,
and which is obtained by. blending
together teas from a score of gar
dens in three countries-India, Cey.
Ion, Java.
"The tea from each garden has
its own special flavor. One has
more body another more bright
ness, a third a higher fragrance.
You cannot get all of them in
full measure from any single tea,
but by blending you secure them
all. The secret Of tea uniformity
is blending, and the secret of good
blending is tea tasting. You would
be surprised to know what minute
differences in quality and charac-
ter OF teas a tea-taster can de-
tect."
Another factor in the growing
popularity of tea is economy, mas
much as one pound properly brewed
viii yield ESQ cups, according to this
tea expert, who says that much tea
is spoiled and its real flavor lost
by improper making. Mr.. Wright's
directions for the correct brewing
Of tea are:
1--Rinse out teapot with boil.
ing water.
Put one teaspoonful Of tea
in pot for each cup OF tea.
3-Pour fresh boiled bubbling
water on the tea leaves.
steep for five or six min
utes and serve promptly.
5-Always serve with milk or
cream.
The Washington times., 1927-05-02

range, the planlsing may be done
either in the broiling oven. far
from the heat, or in a hot oven
Of $50 degrees Fahrenheit. With
a coal range, the planking Of fish
and meats, with the exception
Of steak and chops, may be done
in an oven Of $50 degrees Fahren-
neit. Rub the new plank we'll
with fat and heat, until smoking
hot. You will find that after the
plank has been used several times,
the fat penetrates the wood. perma-
nently. After using the plank.
each time, wash carefully In not.
soapy water, using a little steel
wool to remove bits Of food. With
this care, the plank is always
fresh and clean.
After Greasing and heating the
plank, the fish or meat is placed
on the hot plank and broiled on
one side until done, the time of
broiling depending on the thick
ness Of the meat. When one side
is nicely broiled, remove the plank
and turn the meat. Arrange cooked
potatoes and other vegetables
around the meat, return to the
broiIing oven, and complete the
cooking. BY the time the meat is
broiled, the potatoes will be deli
cately Drowned, and the other vege.
tables heated through.
Mixed Grill
Grease the plank well and heat,
or use a creased. heat-proof platter.
Broil four lamb chops on one side.
Remove the plank. turn the chops,
and arrange on one end OF the
plank three tomatoes cut in slices
ana dipped in melted butter and
seasoned flour. In the middle place.
two bananas cut in half and dipped
in melted butter and lemon juice.
Place in the interstices mushroom
800 .r.iinh hnrn hnAn dinYNad in.
The Washington times., 1927-05-02
Certified By
Good
Housekeeping
Institute

These household articles are
s.tpervieed By the Cookery De-
pertinent Of the Internationally
recognized Good Housekeeping
I,sttitute. tUlsre, IN their fully
equipped, modern I0borGtOries,
sgpes Of household deUices are
tested by q corps of scientifically
trntned men and svonsels. Fur
tlsssmofe, nes0 cookery methods
are constantly being evolVed TO
saVe steps, time and labor I0T
h0usekeepeTs. All recipes are
tested and standardized and yilI
aIsC6Ne W0rk II directions are
ears ulIN D Ito sUsed. Recipes
printed on this page serue str
people unless otherwise specified.
+
The Washington times., 1927-05-02
Planked Ham with FIavorsome
Stuffed Onions and Glazed Sweet
Potatoes Makes Delicious Main
Course

IN this busy world today. when the
+ home maker has almost as many
outside interests as the business
woman, there is q constant appeal
for simple meals. The home maker.
wishes to please her family without
spending the entire day in the
kitchen, and the business woman
wishes to entertain her friends whom
she is unable to see during the day
with a charming little dinner in u
restfuI atmosphere Of soft lights and
an open fire. The plank is one
answer to this ever. present problem,
because il makes In every way for
economy It is q labor-saving de.
vice taking the place of several pots
and pans in the kitchen and serving
dishes in the dining-room, thus
eliminating many dishes to be
washed and making the service very
simple.
Planks come in many sizes and
several shapes, but in selecting the
size for your family, do not forget
that practically q whole meal is to
be served on the plank. The oaken
plank is much to be preferred, as
no other wood gives such an excel
lent flavor to the meat.
A mixed grill is one of the de-
lightful combinations which may be
prepared on q plank. and with a
lettuce salad and simple dessert,
makes q delicious meal for the I'M
expected guest. Many a hotel on the
shore has become famous for It's
planked shad, but few have thought
of serving on plank stearning hot
and attractively garnished, the ordi-
nary paddock. In fact, practically
all the meats which you ordinarily
broil or bake In the oven with little
moisture may be cooked on q plank.
Hamburg steak, veal, ham, chops
and chicken suggest only q few Of
the possibilities. Be sure that the
plank is grooved so that all the rich
savory gravy which collects may be
saved.
An ovenproof glass platter is now
on the market and Is excellent for
use in place OF a plank, IL you pre-.
fer it. The holders in which the
plank or platter is placed when re-
moved from the oven and taken to
the table are made Of nickel or
silver. A platter or tray will an.
swer equally well.
If you have gas or an electric
The Washington times., 1927-05-02
Deviled MackereI.
/ salt mackerel

! salt maekerel
8 tablespoonfuls butter or oil
Few grains cayenne pepper
x teaspoonful paprixa
cupful of sour cream
/ teaspoonfuI horseradish or pre-.
pared mustard
F'reshen the rnackerel by placing
flesh side down in large pan of
water. Let stand from II to Is
hours, according to the taste, chang
ing the water several times. Then
wipe dry, dot with two tablespoon
fuls of butter or oil, and broil I'M
der the broiler heat, flesh side first,
until done, about IL to Is minutes.
Lay on a hot platter, and spread
with the following sauce: Heat the
sour cream. add the remaining but.
ter, horseradish or prepared mus
tard, cayenne pepper and paprika.
Heat in slow oven Of $50 degrees
Fahrenheit for about five minutes
Then serve.
The Washington times., 1927-05-02
Pineapple TapiOca
Custard for Children,

It is made by heating one pint
milk in double boiler. Add one
half cup sugar, one-third cup
quick.cooking tapioca and one-half
teaspoon salt. Cook for fifteen
minutes. Beat one egg, add table
spoon cold water and beat again.
Pour hot custard over it, return
to boiler and cook q moment, stir
ring continually. When smooth
and thick, beat in one cup crushed
Hawaiian pineapple. Chill thor
oughly and serve In sherbet cups.
Whipped cream, cherries or q
spoonful of pineapple make at
tractive garnishes.
The Washington times., 1927-05-02
SEWING Whole Dinners With Plank anl
LTTTLESTUDIES IN ECONOMICS
Care Operating Your Electric Range Planning Meals Thai
Several Dishes Can Be Cooked the Same Tine,
With Lower Costs

MANY times We are asked BY
AZ our readers A. to how sxpen.
sive 1t Il to cook by electricity.
There is no general answer that
may be applied to any specific case,
for many conditions influences the
result and have to be considered.
First. there Il the matter of rates.
In many communities there il no
reduced rate for current for use
with electric ranges. while others
have such 3 reduction. Generally
speaking. a rate Of more than five
cents per kilowatt hour IL not con.
sidered range or cooking rate.
for above this figure the cost Of
cooking BY electricity becomes dis.
proportionate when compared With
the cost OF cooking with other
fuels. Obviously then. before It is
possible even to approximate the
cost by electricity in any given
case, it IL necessary to know the
unit cost or rate for the electricity.
1t is difficult to say with any
degree Of accuracy what quantity
of electricity lie needed to do the
cooking. say for q month, for any
given family. because so much de.
ponds upon the personal habits Of
the user, both as to how much and
what Good Is cooked and as to how
economically and carefully the
cooking appliances are operated.
However. it is possible to estimate
approximately what might be the
minimum and maximum power con.
sumption to be expected in an
average family Of four persons us
ing a well-designed. modern electric
range for doing ali OF the cooking.
From various fluctuations OF the
power consumptions in communities
where electric ranges are used and
from experimental work at the insti-
The Washington times., 1927-05-02
TESTING FOR HOT FAT

when testing the fat use one.
inch cubes Of stale bread. For
unlocked mixtures such as dough.
nuts. fritters. ETC., the cubes Of
bread should brown in one minute.
For cooked mixtures, such as cut.
lets. croquettes, ETC.. the cube Of
bread should brown q golden brown
IN 40 to SO seconds.
The Washington times., 1927-05-02

Good cooks have saved more
from perdition than a dozen mis-
aionariea.
The Washington times., 1927-05-02
The Right
Breakfast
6rWOrkers
Eat Food that Supplies
Balanced" Ration After
Nights Fast

III you feel tired, hungry, @fdgety"
j hours before lunch, don't jump
to the conclusion of poor health.
Thousands have unenergetic morn
ings because they start days with
breakfasts lacking in certain food
elements.
To feel right, you must have a
well-balanced, complete breakfast
ration. At most other meals-lunch
and dinner-you get it. But break
fast is hurried meal, often badly
chosen.
Thus Quaker Oats, containing
16% protein, foods great tissue
builder, 65q6 carbohydrate, its great
energy element, plus aIl-important
vitanines and the 'bulk' that makes
laxatives seldom needed, Is the die
tetic urge of the world TO-DAY.
It is food that Stands by" Won
through the morning.
Get Quaker Oats today. Grocers
have two kinds: Quick Quaker.
which cooks in 21s to S minutes, and
Quaker Oats.
Npa@l.~.N~A