davidaulloa/AmericanStories huggingface dataset:
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

In future issues of the American,
there will appear various ads con-
corning the many departments of the
Askov American and the American
Publishing Company, inc. The first
ad appears this week and deals with
the fundamental principles of this in
stitution and will be followed up with
other advertising that will be of in
terest to the public. Read them.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06
Here's Recipe for the
Holiday Fruit Cake

Housewives who have not yet made
their holiday fruit cakes will be in
terested in the following recipe and
directions given by Mabelle S. Ehlers
of the home economics division, Uni
versity of Minnesota:
y cup butter.
, 1 cup brown sugar.
4 egg yolks.
~ cup grape juice or cider.
1 cup sour milk.
PA cups flour.
- teaspoon salt.
- teaspoon soda.
2 teaspoons baking powder.
1 teaspoon cinnamon.
- teaspoon cloves.
- teaspoon nutmeg.
- cup currants.
u cup chopped nuts.
1 cup chopped raisins.
y cup chopped citron.
A egg whites.
Cream the fat and sugar. Add the
we'll beaten egg yolks. Sift the flour
before measuring and then Isift again
with all the dry ingredients. Add the
flour mixture alternately with the
grape juice and sour milk. If cider
is used instead of grape juice the
sugar should be increased to one and
one-fourth cups. Flour the fruits and
nuts and add them to the mixture and
fold in the egg whites last.
After the mixture has been poured
into CREASED tins the top may be deco
rated with blanched almonds and can
died cherries. Bake in slow oven
from one to one and one-half hours
This recipe makes two loaves.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

Civic pride breeds civic rivalry be-
tween communities, and if it is a
sportsmanlike and healthy rivalry, is
of general benefit. 1t builds better
streets, better schools and makes for
better living conditions generally.
Rather, therefore than belittle the
civic spirit of our various communi-
ties, let us take such spirit at its true
worth For of such is American
progress. ..<
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

Chicago reformers are organizing
to close the liquor dives where drinks
are sold to high school children. 1t
might also be good idea to look in
to the Chicago shooting galleries
which have juvenile customers.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

ments, but it is necessary to cut out
experiments and poll
teal hobbies which. add to the over
head of government without giving
added advantages comparable with
their cost
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

A good way to go sleigh riding is
to get in the old bus and set the
brakes. And one can get the bell
accompaniment if he picks a steep
enough grade.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

A good way for the public to re-
ceive something for its labors, is for
the representatives of the public to
accomplish something in the coming
session of Congress.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

One problem for the modern man is
to live luxuriously enough to make
the neighbors jealous and humble
enough not to rouse the suspicious
of the income tax department.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

A New Jersey citizen, taking an al
cohol rub got hold of the gin bottle
by mistake. The doctor hopes to save
him by skin-grafting.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06
Pietertje Abbekerk Korndyke DeKol-

so that's purebred Holstein you
have there" said the visitor. May
l ask you her manner"
WELL" said the hired man, I'm
sorry to tell you that ! have only
memorized the first three paragraphs
of it." Marian e Cotton.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

Over 1000 copies of the American
are printed each week. Therefore
the Want Ads are read by several
thousand buyers and sellers. They
are a convenient medium of exchange
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

There are only three men safe to
travel the modern highways today
and the careful driver is all three
of them.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

Isn't it strange that after IL
months of toiling, that we think to
ourselves, what a pity Christmas has
to come so soon?
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

1t is very disgusting to hear a per-
son talk about himself, when the
listener wants to talk about his own
self.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

open all the time, and that travellers
should be prepared for possible de-
lays. The old rule, Better be safe
than sorry" applies to winter touring
in Minnesota.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

Siding in with our neighbor is
easily accomplished when his or her
views closely compare with our own.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

The election cost a lot of money,
but just think of the many officials
we elected for the next few years.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

Those folks who believe in evolu-
ton must get lot of joy out of going
to the zoo and feeding peanuts to their
ancestors.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1928-12-06

If you want a job, or if you want
help use American Want Ads.
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02
PAGE FOR WOMEN
Nourishing Lenten Dishes

a little beaten egg and milk together,
and with it wet the edges, fold half
the paste over the shrimps, press to-
gether and brush the tops with the
egg, place them on tin with piece
of butter on the top of each and bake
for about is minutes to a golden
brown.
Asparagus, Eggs and Cheese
/ bunch of asparagus
hard cooked eggs
rounds of buttered toast
2 II butter
2 T flour
u t salt
4 t pepper
milk
" or more of cheese.
Set the cooked asparagus in the
ENTER of a hot serving dish and ar
range the rounds of toast around
he asparagus; set two lengthwise
quarters of an egg on each round
" toast. Have ready white sauce
made of the other ingredients, STIR
ing into il at last the cheese. Pour
little of the sauce over the quar-
ers of egg on the toast and serve
he rest in bowl. After the eggs
are cooked they should be cooled in
,old water that they may be shelled
nicely, then let stand in hot water
to reheat. Do not let the water boil.
Parsnips and Walnuts
Parsnip walnut stew makes a
nourishng dish. Wash, serape and
slice thin two good-sized parsnips
and cook them in two quarts of wat
err until perfectly tender. When
nearly done add a teaspoon of salt,
and when thoroughly done a table,
spoon of flour mixed with little
cold water. Stir well and let boil
until the flour is well cooked. Then
stir in half cup of walnut meats,
let boil up once and serve Immediate
ly.
Spaghetti Casserole
Cook half a pound of spaghetti,
broken in pieces, in boiling salted
water until tender, drain and add to
il one cup of cooked corn and one
large green pepper, shredded. Have
ready a sauce made with pint of
milk, two tablespoons of butter rub
bed into one tablespoon of flour, a
teaspoon each of salt and Worcester
shire sauce and quarter of a tea
spoon of paprika and half a pound of
mild cheese cut fine. When the
cheese has melted pour the mixture
over the spaghetti and put into a
buttered baking dish, dot with butter
! and brown in the oven.
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02
All Gas Apartment House
Shows How Gas Provides
Conveniences in Homes
of Average Income

The first all-gas apartment house in
the greater New York area, and pos
sibly in the entire country. has been
heralded as a distinct achievement in
building, in that it provides gas heat,
hot water, refrigeration, and cooking
service in a house within the range
of the average income, according to
Walter d. Smith, of the Consolidated
Gas Company of New York. The
house is erected in Bayside, Long
Island.
The building is two stories high,
each of it's IL apartments consisting
of four rooms and bath, Mr.. Smith
says. Each kitchen is equipped with
a combination gas range and refrig-
orator, the latest kitchen equipment
development, and heat for the build
ing, as we'll as hot water supply, is
furnished by gas equipment in the
basement. All gas bills are paid by
the landlord, the charges being in
cluded in the rent.
The planning of the apartment
house presented an excellent oppor-
tunity to demonstrate the efficiency
and flexibility of gas fuel, not only
for cooking and water heating. but
also for providing the entire supply
of heat as well as refrigeration SER
vice for the house, Mr.. Smith says.
"lf offered the chance to disprove
the conception that the installation
and operation of gas equipment Is
prohibitive, che says.
"As it stands, this apartment house
is as near to self-sufficiency and in
dependence in operation as can be
contrived. Ice and coal delivery have
been eliminated and janitor require
ments reduced to minimum. In an
apartment house with a constant
temperature guaranteed, the Tenant
can dismiss the heating problem
from his mind for good. Aside from
the simple comfort, this constant TEN.
perature is a health safeguard
and the attendant freedom from dust
smoke, and ashes is of great import.
ance in the care of growing children
"The combined gas range and re-
| frigerator not only make for com
pactness and convenience, but per
| feet refrigeration means elimination
of much food waste. The quietness
of operation of the gas refrigerator
is great attraction, particularly in
apartment houses.
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02

Vary the Lenten dish of eggs this
way: Halve eight hard-boiled eggs
lengthwise. Drain a large-sized can
of asparagus, cut the asparagus into
inch lengths. Butter small baking
dish, put in one-half of the eggs
yolks up, and spread the asparagus
over them; set on the remaining eggs
yolks down. Make a sauce of one
cup of asparagus liquor, two table
spoons each of butter and flour, one
teaspoon of salt, one-eighth of 9
tablespoon each of pepper and pap.
rika and add it to half cup o
cream scalded. Put this over the
eggs, sprinkle with buttered breat
crumbs and bake Is minutes in no;
oven.
Tomatoes a la Parma.
8 medium sized tomatoes
2 ounces of spaghetti
" pint of picked shrimps
Small lettuce
Cucumber
2 tablespoons of mayonnaise
Beetroot
Small eress
Skin the tomatoes, cut a round
out of the tops and scoop out al
the pulp. Cut the lettuce and Gu
cumber into small squares. Boil thu
spaghetti with teaspoon of salt IL
water until quite soft, then drain ant
cut into inch lengths and let il get
quite cold. Flavor some mayon-
naise sauce well, mix lightly into il
the shrimps, spaghetti cucumber and
lettuce, fill the tomato cases with this
mixture, sprinkle over the tops some
chopped chervil; cut out some rings
of beetroot with a crinkled cutter
and lay one on top of each tomato
with a sprig of chervil stuck in the
center. Sprinkle mustard and cress
with a little oil, vinegar, pepper and
salt, lay it upon a dish and stand the
tomatoes upon it.
Shrimp Pasties
Sd cooked potatoes
3 T butter
1 r of bread crumbs
/ T of flour
Paprika
Salt
X of picked shrimps
Mix the potatoes with half of the
butter melted, the flour, bread
crumbs and salt and pepper to taste.
Roll the paste out rather thinly. Cut
it out into rounds with a cutter about
six inches in diameter. Mix the
shrimps with the remainder of the
butter and some paprika. Lay this
mixture on the rounds of paste, mix
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02

Table manners belong to an adj
vanced age. There was no etiquette
of the table when food was simply
food. Man was created hungry and
he just ate without any other reason.
But when culinary art developed and
gave US such delicious food as jel-
lies, custards, salads, ices, and the
like, table manners began. The mode
of eating such foods lost the ancient
simplicity and took on wholly new
social significance.
Knives and forks were known a
long time before they were put into
use. In fact, less than 500 years ago
knives and forks were curiosities. In
England they were rare; in France
everyone ate with his fingers until
the seventeenth century. At the
court of Francis ! and Henri III, and
even at the magnificent court of
Louis XIV, forks for eating purposes
were unknown. When they first
made their appearance on the dinner
table we can be certain that it was
on the tables of the wealthy and the
powerful. The humber classes did not
have knives and forks until consider
ably later These first users felt
themselves fashionable and in their
conscious Importance they told one
another what was correct and what
was incorrect.
When the use of knives and forks
became general, the implements were
clumsy at first. They did not know
in which hand to hold the fork, nor
in which to hold the knife. The
humber homes patterned after the
wealthy ones and the new order OF
things seeped through the cities and
into the smaller towns. Civilized
man accepted table manners. And so
originated manuals for the masses
on etiquette.
Man is by no means entirely at
ease with table manners today
Among his own people he often eats
in the manner that seems most com
Portable and natural to him. Wher
he is with a different social caste h'
often wonders if he is holding hi
fork correctly, if spoon or fori
should be used for the melon, if olives
and fruits may be taken with the
fingers. He watches others ane
quickly falls in line. He is conscious
of the thought that nothing can re-
veal, as quickly as ones table man
ners, the environment and the habits
of life to which one has been accus
toned. 1t is not, however, the most
comfortable thing to watch Others
for a clue.
Civilization has not entirely elm.
mated the use of the fingers in eat
ling. We still have what is known as
"finger foods" corn on cob, lobster
claws, French artichokes, celery, ra'
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02
How Table Manners Began

dishes and olives, raw fruits, bread,
crackers and nuts.
The finger bowl had its origin in
Fifteenth Century and today it APP
pears upon all fashionable tables.
The fad is whenever fruits are
served, the finger bowl should fol-
low.
The ancient Greeks took great
pride in their table appointments and
it was probably among them that
"table setting" began. They ate
three meals daily. Their tables were
uncovered, and they ate reclining on
couches, using their fingers in print
tive fashion. With the Egyptians,
the guests sat around table and dip
ned bread into a common dish placed
in the center. When the early peo-
pie began decorating their dinner
tables, they loaded them with all
sorts of observation-disclosures, tiny
dishes, silver bowls, napkin rings,
handpainted chinaware, vases, knives
forks and spoons. Scarcely a square
inch of the table showed through.
Today good taste demands precisely
opposite. Nothing is placed on the
table that is not actually needed
Saving grace before eating orig
mated as prayer or expression OF
thanksgiving, out of gratitude Tor
having food to eat. The prayer has
been decreased to just a few words
nowadays, although in some Chris
tian families the head of the house
often offers prayer.
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02
Laughter and Beauty

Few women are beautiful while
laughing. Often they show too much
of the gum or else there are teeth
uneven or missing on the side.
Go to your very good friend, the
mirror. Look carefully into 1t while
you experiment with your usual
laughing performance. How do you
look, charming or otherwisef II
charming, keep 1t up, you are indeed
fortunate but If otherwise take heed.
Practice smile before the mirror
that does noe tear away the pleasing
appearance of your face in repose----
take command of your lips and do
not allow moments hilarity to de-
stroy the effect of your otherwise
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02
Beauty Answers

E. X: A. girl of Is, five feet two,
should weigh liz pounds.
d. M. p: The position of the
teeth cannot be changed without the
aid of a dentist. If your dentist adj
vises against it, it is because you
have passed the age when the work
can be done successfully. The best
work of this kind is done between
the sixth and twelfth years.
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02

Ann H.: The menu outlined is
good, but | would suggest that you
vary your luncheon. Instead of sand
witches each day, take salads. There
are excellent combination salads in
fruit end vegetables, and you will
find them most healthful. The blem-
ishes are whiteheads.
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02

Jane T.: Feet tender? Take a
cold foot spray every morning and
night. Let there be good pressure
to get the tonic effect. Dry thor
oughly with turkish towel and then
rub with alcohol. Put on fresh stock
ings every day.
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02

Uneasy: The odors that emanate
from the body are caused by acids
and other chemical materials which
exist in the natural secretions of the
body; perspiration, breath, etc. The
less water you drink, the more these
odors pervade the atmosphere sur
rounding the person. Keep free
from constipation and drink from
six to eight glasses of water every
day.
p. M: Massage will remove the
lines on the face. Let the movement
of the fingers be outward and then
upward. For the lines around the
eyes, massage with cold cream, on
the finger tips, starting from the
nose outward, and upward toward
the temples.
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-02
Modern Etiquette

Q. Is it polite to ignore the mis-
takes in English that child makes?
A. 1t is proper to correct them, for
in this way the child learns.
@. Should full evening dress be
worn by a male speaker at a public
occasion?
A. Yes, always.
Q. Where does the hostess sit at
a dinner table?
A. At the foot of the table.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-09-12

persons, each Of whom carries with
him forever afterward the impression
Of horrible tragedy
The thinking portion of the public
can see no merit in the first contention
Aviation, to become a success. should
not have to appeal either to the thrill
seeker or to the morbid-minded person
who delights in witnessing injury and
death. II the attendance is not as
great at the conservative flying exhibit
tons as it would be at hair-raisinc
maneuvers in the air. it is because the
public is gradually accepting the air.
plane as an everyday affair and this is
a mark of confidence in aviation, rather
than display of lack of interest.
The Government is striving to put
flying upon sane and sensible basis to
hurry the day when il will unquestion-
ably become one of the most important
means of transportation throughout
the country 1t cannot with con-
sistency, therefore. permit its service
airmen TO throw obstacles in the way
of an attainment of this desirable era
by permitting them to perform senseless
and suicidal maneuvers for the edifica-
ton of small minority.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-09-12

Cold weather brings one thing the
world loves:
Pumpkin pie!
Next to apple, there Is probably no
pie that appeals to the tastes OF man
kind like the punkin, AS 1t Is COM
monty and colloquially called.
This we'll known gourdlike fruit OF
cucurbitaceous vine 'see dictionary
is a universal favorite with all races.
The pie probably came from Eng
land. although the fruit itself has
been known for centuries. The old
French called 1t "pompon.' The
Latin in ''pcpo peponis," meaning
cooked in the sun" since 1t is not eaten
until ripe.
Maybe our modern slang word, pep
came from the same source. Surely
there is enough pep" in a pumpkin
as one must spell it. to suit any one.
Our common pumpkins In this
country are Cucurbta pepo. whereas in
Europe varieties of Cucurbta maxima,
the large suuashes. are called pump
kins.''
Even In America many Of the pump
kin pies served up are In reality squash
pies. Then, AS every one knows. there
are all sorts of spice pies masqueradlng
as pumpkin.
We feel sorry for any one who has
not eaten genuine pumpkin pie
punkin pie, if you prefer as we do. =,
Maybe you must be born In small
town or the country to know this glori-
Gus pie in the fullncSs OF It's lnestima-
BILE appearance and taste.
Small-towners can tell the real from
the spurious simply by looking at them.
One glance at pie. and any fellow
from Podunk can tell you whether It
is the real thing or an imitation.
A real pumpkin pie is stiff, for one
thing, not flabby. as so many of these
city limitations are.
A true pumpkin pie may be held In
one hand and so eaten.
Try that with spice pie. or squash
pie. or sweet 'tater pie. If YOU dare!
1t is difficult for the pumpkin fan to
tell whether the basis of his favorite
dish is the crust or the filler.
What he loves about this pie is that
it is open-fsced.
No cook has ever felt the necessity
of adjoining pumpkin pie. with me-
rinsue, or with criss-cross strips of
dough.
A pumpkin pie needs no top!
It faces the world as Nature-with
the aid of the cook-made it, unafraid
and unashamed.
Looking at the bold, sweet beauty of
the golden pie. the poetic observer Is
somehow reminded of the old English
poem, that gem of wit and humor:
My Love lovely is.
When all her clothes are on,
But Beautys self she is
When all her clothes are gone.
Let lemon pies defraud mankind with
fluff of egg white in sticky mass,
piled on top like a feather mattress.
Let various fruit pies peer out at the
hungry from behind their crusty bars,
or even repose beneath solid coat OF
the same.
The pumpkin. queen of pies. charms
through its very simplicity, as 1t lies
there in the dish.
* y
AS to tho color of our pie. it may
range from golden to light tan and even
brown but it must never be OF too in
tense a hue in any of its tones.
It Is difficult to tell the uninitiated
Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-09-12
An Anomalous Position.

With one flyer dead and another
seriously injured as the result Of stunt
ing for the benefit of the thousands Of
spectators who are attending the 1928
national air races and the aeronautical
exposition at Mines Field. Los Angeles
the United States Government is placed
in the anomalous position of promulgat-
ine a set of rules for civilian flyers
but permitting the airmen Of the Army
and Navy to violate these regulations At
will. In both of the crashes which
have cast a gloom over what is the
finest exposition of aircraft and air
craft maneuvers ever held. the pilots
were flying in direct contradiction to
rules of safety laid down by the De-
partment of Commerce for civilians.
and more or less in violation OF the
rules for the services although other
more fortunate aviators have performed
the same feats during the air meet
without reprimand.
Lieut.. j. j. Williams. who was killed
yesterday in a horrible accident in fun
view of $4,000 spectators. was flying
upside down in his fast ship close tn
the ground A sputtering engine, loss
of speed and the plane hit the earth at
q hundred and fifty miles an hour
Lieut.. George Hassellman was badly
injured on Sunday afternoon when h
scraped the wing of his ship on the
ground as he rounded a turn. This
crash was more in the nature Of ar
accident than was Lieut.. Williams, but
clcse-to-the- ground flying was respon'
Sble in both cases,
There are, of course, two schools o.
thought on the type Of flying thai
should be permitted at meet of thi'
kind. AS one flyer phrased it at Lo
Angeles. You can't stick flock .
airplanes high in the sky and have then
fly along perfectly straight and expec
the public to become thrilled" TIL
other side of the argument is vel
taken by those who insist that human
life Is valuable, that airplanes are ey
pensive and that the statement tina
flying is safe Is refuted when aviator
msst death In full view Of thousands o