davidaulloa/AmericanStories huggingface dataset:
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12
New Craft for Squadron

The 18th Observation squadron,
Indiana National Guard, will re-
ceive another Curtiss Oil biplane
soon from Wright field. Dayton, to
replace the Oil cracked up last
summer.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12
Pair Flies to DAYTON

Lieutenant Matt G. Carpenter
and Sergeant L. M. Johnston few
Tuesday in a CurtiSs OIL biplanr
to Wright field, Dayton, to obtail
supplies for the Indiana National
Guard.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12
ELY to Fl. WaYne

Captain H. Weir Cook, head of
the new Curtiss Flying Service of
Indiana, and Robert E. Tappan
flew to FIT. Wayne and return Tues
day in a Curtiss Robin on business
for the CurtiSS school.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12
STUDY CITYS LIBRARY
English Group Is Gathering Ideas
on Tour of America.

Stanley Jast, Manchester eng
landD librarian, and party of four
were to arrive here today to inspect
the indianapolis library, Luther L.
.Dickerson, librarian, announced.
Dickerson received a telegram
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12
ST. Louis Altman Here

Claude Sterling, of the Parks Air
Service, st. Louis, landed at Capt.
toll airport Tuesday on business in
Travel Air biplane, returning to
st. Louis later in the day.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12
Passenger on Plane

John F.. Morrison, Indianapolis
business man, was a passenger Oil
the Capitol Anyways plane to De-
troit today.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12
NAME
ADDRESS ......................

ADDRESS ......................
Time is getting short. Only three
more jingles after today. So get
busy now and win yourself one of
the three pairs of tickets offered for
the three best last lines to this
jingle, No. 10. Tickets will be for
next weeks show at the Circle
theater. Send in your idea to The
Times Jingle Editor now.
y y
One of the three winners of No. II
Jingle contest is Julia A. Kelley,
1903 N. Pennsylvania, Sylvania Apt.
No. 6, who submitted this one:
A dozen days are left. That's all!
1t brings a shopping scare,
But, if you'll start right now, you'll
find
That selections still are fair.
Another winner is Mrs. Charles
Simon, 819 North keystone avenue,
whose last line was:
''The things you want are there. !"
The third victor was Francis
Hauff, 1870 Harris street with:
mo reason to despair"
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12
DenOunces Fake Trade Schools

BIZ United Press
NEW YORK, Dec. 12.-Fake trade
schools" who have made a prac-
tice of enrolling jobless men to
teach them trades were attacked III
a survey conducted by the indus
trial survey commission.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12
CHILDREN MISSING
Police Search for Tots Reported by
Two Anxious Mothers.

Police Search Tor Tots Reported by
Two Anxious Mothers.
Three children, two of them a
brother and sister, were reported
missing from their homes today.
They are Theodoris and Winifred
Pfeiffer, and 9 years old, disap-
peared recently from the home of
Mrs. Lille Longshore, ALL West
Washington aaa, '"here they had
been place ag G1e Cn dren'S We'll
fare Assoc sion. gae niother, Mrs.
Ruth P1er. 51G nth Illinois
street, rep1rte3 po e.
Belmont Aecn aY, y, son of Mrs.
Gordon McEr5 disc ppeared from
home at $50 eas92y afternoon.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12

and Chicago and that boundary and
hazard lights are on all night to aid
fliers in emergency landings.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12
In Respect

To the memory of the guild
ing spirit of this organization,
William n. Block
the men and women associated with
The VIM. H. Block Co. bow their
heads in silent reverence.
In personal sorrow over their loss they
pledge themselves to keep the faith impIant-
ed by him, to cherish the ideals which he
held aIoft and to carry forward steadfastIy
the vision of the business as he conceived it.
To this end they dedicate their efforts,
believing that in this way they can more
truly honor his memory.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-12-12

December the Twelfth,
Nineteen Hundred and Twenty-Eight
Evening star., 1928-05-04

With the approach of milder. warmer
weather and the ever-increasing variety
of fresh foods appearing in the markets.
it becomes a much simpler matter to
plan the family meals so as to include
plenty of variety.
l have chosen roast duck for dinner
on Sunday-this Is a good season for
duck and it Is usually popular flavor.
In buying duck, choose one thar IS
plump, but not too fat. Wash the duck
thoroughly for roasting, stuff II liked
with a well seasoned dressing, though,
generally speaking, a duck has better
flavor if 1t is cooked with few pieces
Of celery and a small onion instead Of
dressing Dressing can be cooked in
balls around the duck the last half
hour of roasting. Sprinkle the duck
with a little flour and salt before cook
ing. Cook in covered roaSter. allowing
one-half hour for each pound. Some
tart jelly or fruit sauce should always
be served with duck botn in order to
develop the flavor and also to aid In
the digestion Currant, cranberry,
green grape. or tart apple jelly are all
good. as are apple sauce, apricot sauce
or cranberry sauce.
Plain French dressing should be
served with watercresS salad. Re-
member that watercress must be washed
as soon as it is brought into the house
and then placed in bowl with very
Evening star., 1928-05-04

oil and begin the massage With the
fingers Of the left hand massage the
right side Of your neck up 10 your ear
with long, str0king movement Use
the right hand 10 massage your left
side. Gently pinch and slap the skin
10 stimulate circulation.
Neck exercises are simple and easy.
but they should not be overlooked on
that account They are necessary for
keeping the lines Of the throat youthful
One especially good exercise Is done
with the head thrown back Bend the
elbows and place the hands behind the
head. with fingers just touching. Be
sure that the head is as far back as
possible. Now open and close your Jaws
as though you were chewing q large
mouthfui. Give six chews with lips
closed and six more with mouth open.
Other exercises for beautifying the neck
| include head turning, neck bending and
rotation Of the head on a relaxed neck
Regular exercise and massage will do
much TO keep the skin light in color
Rubbing IL with bath foWpi ar bath
Evening star., 1928-05-04

her household, for what pleases one
may not please another. Some may
be observing prescribed diet. while
others may and do eat anything The
male provider may be exacting in his
food or he may be indifferent about the
matter so long as what is set in front
of him is properly cooked, and the
woman who has the interests of her
family at heart is always endeavoring
to vary the menu SO that all will be
pleased. Hence she must meet a daily
problem-Sometimes vexatious one
Very few persons in these prosperous
times Skimp OH their grocery expendi-
lures. While prices change according
to the season or supply, there Is seldom
enough difference to deter the con-
sumner from purchasing the commodi-
ties affected. Generally speaking. there
has been but little f1uctuation during
! the past few weeks
Strawberries, which when out of
season brought 80 cents a quart, are
now within reach OF the most modest
purse and range from % cents up
Eggs are cheap, which is usually the
case this time of the year, and are
Butter is stable and the best grade may
be obtained for SIS to 65 cents a pound
American cheese, as cents a pound; i'm
ported. 10 cents to 81 pound.
Excellent fresh onions are plentiful
on the market at present at varying
prices. Prices of vegetables are as fol-
lows: Fresh spinach, 9 to 10 cents a
pound; kale. 5 to cents pound to-
Evening star., 1928-05-04
Nutrition Nuggets.

It is well to remember that the best
diet is one made up of a variety of
foods No one type Of foodStuffs can
supply all the nutritive elements re-
quired by the body. Therefore diets
calling for single foods should be class
ed as "fads" and used only with the
advice of a physician. The average
human being in this part of the world
who wants 10 keep normally healthy
and happy needs milk. cereal foods tin-
Guiding bread. vegetables, fruits, eggs.
cheese. some meat or other flesh food
and moderate supply Of fats and
sugar.
One of the principles of well bal
anced diet is to include an adequate
amount of misunderstanding foods to
balance the acid-forming foods and so
keep a proper alkaline condition of
the body fluids. Generally speaking.
the alkaline forming foods are fruits,
vegetables, nuts and milk, while the
acid forming ones are meat, fish, fowl.
eggs and cereals and bread.
Children should be taught TO eat
the proper amount OF food and TO eat
it at regular times. Mid morning and
mid-afternoon lunches should be given
growing children. but they should not
be otherwise allowed to eat between
meals. Other than a spread of jam or
honey on the bread, sweets should be
avoided between meals. Some are
necessary. but should be used as des-
sert as they have a tendency to take
away the appetite and lessen the desire
for the more necessary foods. Make
foods as attractive as possible for chill
dren. for they appreciate daintinesS and
appeal To their appetites as much as
do grown-ups.
Evening star., 1928-05-04
ny SARA uILANp.

just like a mother hen with her baby
chicks this table covers and protects
five little tables; and what could be
more fascinating and at the same time
practical?
The large table may be used beside
an easy chair for a reading table. and
at tea time 1t may be drawn up be-
fore the fireplace and the little tables
distributed.
With the lower shelf to take care OF
dishes in addition to the plate-glaSS
top. there is little danger Of an acci-
dent due to some ones rising quickly
and occaSioning the fall of dishes from
the lap. To be able to put guest
at ease is one of the foremost qualities
of the perfect hostess; but with this
nest of tables as an ally, there is little
doubt as to the enjoyment OF the
guests.
These tables may be had in any color
or combination of colorS If you are
conservative you will probably want al
OF the tables finished alike. but If you
wish a touch of modernism then you
may have each one in different color
tCepyright. 19@S.l
Evening star., 1928-05-04
Flemish Carrots.

New carrots are delicious when
cooked in this way and retain all their
nutritive value, Use the small carrots
and if they are very young they can
be cooked without peeling Wash them
thoroughly, leave them whole. or cut
them lengthwiSe in half. Melt two
tablespoons of butter in a deep sauce
pan. Add two punches of carrots,
sprinkle with one-half teaspoon OF
sugar and add two tablespoons of
water. Cover the pan closely and cook
slowly for 20 minutes. shaking the pan
occasionally to prevent the carrots
from burning.
It may be necessary to add one or
two extra tablespoons of water, but not
unless there is danger OF the food burn
ing. At the end of 20 minutes increase
the heat slightly and continue cooking
until the carrots are tender and just
beginning to brown. This should take
5 10 10 minutes longer. Sprinkle with
finely chopped parsley. season with a
little salt and. II liked. teaspoon of
lemon juice. Serve very hot.
Evening star., 1928-05-04
Women Like to Purchase
At DresSed-Up Markets

matoes, II cents pound new cab
bage. cents pound: cucumbers, 20
cents; caulifiower. 25 to 80 cents: Sum-
mer squash, 10 cents pound; new
potatoes, to 7 cents a pound; local
oysterplant, Is cents; California arti-
chokes, 20 cents; celery cabbage, Is
cents stalk: carrots. 7 to 10 cents a
bunch; Florida eggplant, 35 to 40
cents: string beans, 25 to 80 cents a
pound; California peas. 30 cents a
pound; iceberg lettuce, 10 to Is cents
head; crisp celery, Is cents a bunch;
rhubarb, three punches for IS cents.
Cooking apples are selling for 3
pounds for a quarter; fresh pineapples,
so cents each; honeydew melons, SIPS
to $3.50; grapefruit, three for 25 cents;
oranges, 55 cents dozen and up;
bananas. 25 to 80 cents a dozen.
Meat prices remain the same, as fol-
lows: Veal roast, 35 to 40 cents a
DOInd veal chopS
Evening star., 1928-05-04
Telltale Throat Line.

Father Time begins TO steal away
our youth He stamps wrinkles on ouI
faces. stifrens our muscles and makes
us cranky and "sef" in our ways. But
before he does these things he gives rs
a fair warning, in the form OF sag.
ging throat line, OF what Is to come.
Look at a woman's throat and you
can guess her age without looking al
her face The youthful throat is smooth
with a clean-cut chin line. II nothing
is done to preserve its beauty. however,
it soon develops circular wrinkles and
thickenS beneath the chin. Poor pos
ture is responsible for early double
chins Neglect of massage and exercise
makes the skin sallow. and the neck
loses its graceful lines.
While you are cleansing and nasSag-
ing your face include your neck In the
treatment. Remove the CRIME with cold
cream and then scrub with warm water
and soap. Rinse well and dry. Now
pat on more cold cream or a cleansing
Evening star., 1928-05-04
Spring Menu Selections
There Are Ways of Cooking Which Are ESpe-
ciallv Suited to the Present Season.

! Upon eggs depend the lightneSs and
| airineSS which give to the Seuffie its
| name To make a Soutfie YOU must
! know something OF baking temperatures.
as this dish requires care III the COOK
ms. Do not Jar the oven while 1t is
cooking and serve Immediately, When
mixing the INGREDIENTS add the thick
white sauce To the eggs. and then the
meat. fish. cheese, or other food which
is TO give 70 the finished dish its name,
The number Of eggs and the thickness
of the sauce are determined by the
amount OF meat. fish or other in
gredient that is 10 be used.
To make the white sauce foundation
suitable for many SouffleS. take two
and one-half tahleSpoonfulS of butter
or butter substitute, four taoleSpoontulS
of -four one cupful of milk, one-fourth
teaSpoonful Of salt and pepper and
naprika to taste. Melt the butter and
add the -four gradually, stirring all the
time. Cook together to q smooth paste,
then add the milk. which may be
slightly warmed. and the salt, and con-
tinue 10 stir Cook until thick. Sea-
son With pepper and paprika as re
CURED This recipe will give YOU
sauce that IS much too thick for or
dinary use. but just right for SoutiieS
scrap of chicken. either light or dark
from the chicken bones, and chop it
very fine. Make a thick white sauce,
as described above. and add the chicken
Also add half cupful of peas, or half
a cupfll OF canned mushrooms cut III
pieces. or. if you prefer, grated onion
or chopped pimento. Stir Well, remove
from the fire, then stir in the yolkS
OF three eggs beaten 10 light froth
also pepper and paprika 10 taste. and
tiny dash Of mace. Now beat the
whites Of the eggs TO a stiff, firm foam,
and fold into the Souffie mixture care
fully. Turn into a huttered pudding
dish and place in q slow oven. Bake
for about 40 minutes Serve imme-
diately in the baking dish. If liked, a
thin white sauce or tomato or muSh-
room sauce may be served with the
Souffie
Use this same plan in preparing ham
Souffie. lamb Souffle, salmon souff1e, or
any other meat or fish Souffle. To vary
the favor when making ham or lamb
souffie you may add chopped green
pepper or pinento a few whole capers,
or chopped English walnuts.
To make q fresh fruit souffle. such
as strawberry. rhubarb, or raspberry
cook one heaping cupful Of the fruit
IN JuSt as little water as possible until
tender, then press it through a sieve.
Soften one tablespoonful OF gelatin in
one-fourth cupful Of cold water. then
add it to the hot fruit juice with one
fourth cupful of sugar. Stir over hot
water until we'll dissolved, then cool
partially and fold in the stiffiy beaten
whites Of two eggs and one cupful of
whipped cream Pour into moldS and
chill for several hours. Turn out and
garnish with whipped cream and ripe
fruit. If liked, the cold fruit Souffile
may be chilled in tall. slender glasses
from which they are to be served. then
dotted with whipped cream just before
serving time.
Evening star., 1928-05-04
Scalloped New Cabbage.

Slice loose-leaved Spring cabbage
and parbOil it in salted water for 10
minutes, then drain. In the bottom of
baking dish that has been buttered
scatter layer of crumbs, then put in a
layer of the parboiled cabbage and
moisten with thin white sauce Cover
with crumbs and put in more cabbage
and white sauce. Crumb the top add
white sauce sufficient to almcSt fill the
baking dish. and dot the top with but
ter Bake for 25 minutes, covered for
10 minutes. then uncover and Drowned.
To make the white sauce cream a
tablespoonful of butter with a table
spoonful of -four, mix with a cupful
of milk. and cook until thick. Season
with pepper and salt.
Pope Plus has decided to do away
with all the horse-drawn vehicles at
the Vatican
Evening star., 1928-05-04
PLANNING A WEEKS MEALS

small amount Of water in the bottom
or wrapped in wet cloth and kept or
the ice until needed Watercress will
not keep more than day or TWO.
There should De enough duck left
over TO make salmi of duck for dinner
on Monday night. To make this. scrape
all the meat from the carcass. Put the
bones in sauce pan with a quart Of
water, handful Of celery leaves, q
small onion and a teaspoon OF salt.
Cover and boil slowly f0I an uour or an
hour and half. Then s'Tain and
boil down the liquid to two cupf1ls
Melt three tablespoons Of fat. add four
tablespoons Of -four. a teaspoon OF
minced onion. tablespoon Of minced
parsley. When vel! blended and slight
ly Drowned stir in the duck STOCK and
any leftover gravy. Cook until the
mixture is thick and smooth. Add Two
tablespoons of orange Juice and one
half teaspoon Of grated orange rInd.
cold due @nd salt and pepper to season.
Reheat The duck and serve the mixture
in border If boied rice.
Evening star., 1928-05-04
MILADY BEAUTIFUL
BY LOIS LEI.DS.

mitten also helps bring a rosy glow 70
the sallow skin and ref1nes its texture
Once a week a bleaching pack may be
applied To counteract the effects oi
tanning In the sun and wind. First the
skin must be steamed with hot towels
Wiring out a small Turkish towel in hot
water and wrap 1t firmly around your
neck Before It cools replace 1t with
another hot towel. Steam it in this
way several times or until the skin
seems rosy. Now rub on a little cold
cream and apply your bleaching pack
You may use commercial clay for
this purpose or make your own out O!
two tablespoonfuls of strained lemon
juice, three tablespoonfuls of Fullers
earth and enough witch-hazel to make
smooth paste.
Leave the clay on until 1t has dried
and then wash off In tepid water Rinse
your neck in cold water and dry
carefully.
fconyrzht I92sb
Evening star., 1928-05-04

IS to so cents:
veal outlets, 60 to
70 cents; la m b
shoulder. 80 cents;
best grade porter
house, 55 to go
cents; sirloin, so
cents; round, 40
cents: prime ribs,
35, 40 and As
cents. depending
on cut: chuck, 80
cents, three = cor
nered. 30 cents;
fresh hams, 25
cents: prime loin
pork chops. 35
cents; prime roast
pork. 80 cents;
Corned beef. Is TO
Evening star., 1928-05-04

IT walk two blocks out of my way
to buy my groceries" said Washing
ton woman.
There Is a store near my home
where the food is perhaps just as good,
but 1t is not displayed to advantage.
The dealer from whom I purchase our
supplies has developed the dressing of
his store to fine art"
1t may be observed without exagger-
alton that Washington rates second to
no city in the excellent class of its
stores and shops. regardless of the COM
modities they distribute. Attractively
arranged articles sell themselves.
The resplendent beauty of Spring
affects the well dressed shops where
Evening star., 1928-05-04
MoIasses Gun Cakes.

Cream together one cupful of brown
sugar and three-fourths cupful OF but
ter and lard mixed Add one beaten
egg. one cupful OF molasses, one tea
spoonful OF cinnamon, half a teaspoon
ful OF ginger, and one-fourth teaspoon
full Of salt Into one cupful OF boiling
water stir one level teaspoonful Of bak-
ing soda, add 10 the batter, then fold
i'm three cupfuls Of -four. Drop In
creased muffin tins and bake In a mod
crate oven for about 80 minutes. This
makes "a cakes baked in muffin tins
They are delicious with dot Of any
kind Of icing you may have left over
from a cake.
Evening star., 1928-05-04

x I ( III FcRcbdDit
seem to be greener
and all eatables
appear more appe-
tizing. Even If one
does not care to
buy, a visit to the
stores and markets
this season OF the
year is compen-
sating.
The verag G
h ou S e w ife who
prepares meals for
her family is in
variably confront
ed with problems
of her own. She
must consider the
tastes of the diff
FA1.Av,f v~aAp,aE,xr 80
Evening star., 1928-05-04

IS cents; beef liver. % cents, breast OF
lamb 18 cents: calves liver, home
dressed. 10 cents. Poultry prices have
not varied
Chickens. baking size. As cents
pound; frying size, 40 cents pound:
stewing size, 35 to 40 cents a pound;
broilers, go cents a pound.
Evening star., 1928-05-04
May Summer on Pacific Coast.

Corr"@nondeu~e o. the Asso~i ated Press.
VANCOUVER. British Columbia. Pc
ports are renewed thai Governor Cen
eral and Lady WiIltngdon Of Canada
may establish viceregaI Summer home
on the Pacific Coast.
Evening star., 1928-05-04

A book by Don Manuel de BraganZa,
former King OF Portugal, will be pub
lished in London.
Evening star., 1928-05-04
OIrEEN PUDDING

Half pint bread crumbs. one
quart milk. yolks two eggs, grated
rind one lemon, one cup sugar.
half cup raisinS. When baked
frost with whites of eggs beaten
stiff with half cup sugar.
Evening star., 1928-05-04
ASpARAGuS OMEI lET.

Break yolkS and whites of four
eggs into separate dishes, beat
yolk till thick. add four table
spoons milk. salt and pepper,
then fold in stiffiy beaten whites:
melt little butter in omelet pan;
and when piping hot turn in
eggs: brown well and then set in
oven | minute. Have asparagus
tops cooked and seasoned, spread
on omelet; then fold latter and
turn onto hot platter and gar
niSh with parsley.
Evening star., 1928-05-04
FOOD AND THRIFT IN THE HOME
MENU FOR A DAY.

BRERAKFAST.
Sliced Bananas,
Oatmeal with Cream,
Toast. Bacon and Eggs,
Doughnuts. Coffee.
LUNCHEON.
Asparagus Omelet,
Graham Gems,
Peach jelly with Cream,
Sugar Cookies, Tea.
DINNER.
Tomato Soup.
Baked Pork Chops,
Fried Onions. Creamed Potatoes,
Raw Carrot Salad.
Queens Pudding. Coffee,
TOAST, BACON AND EGGS.
Fry or broil thin slices bacon
and lay on toast on hot platter.
In shallow dish have boiling
Salted water, and into this care
fully drop one egg for each piece
of toast. Lay egg on toast on
top OF bacon and serve hot.
Evening star., 1928-05-04
Light smges.

Any one who car make q successful
white sallcF smooth and thick and
Tich. may undertake the making Of d
sOUf1ie with al confidence, sure VI
equally successful results, ~ ii Il On
tllis sane sauce that almost all s0itfies
are built especially those tnst arc "
be served hot
The Daily Alaska empire., 1928-09-22
ELKS OPEN BOWLING
 ALLEYS TODAY; WILL
 HAVE TOURNEY SOON

To give the maple busters of the lodge an opportunity to get their eyes. arms and legs in shape fer the coming season which promises to be strenuous, the Elks Club opened the bowling alleys today Tournament play will open about October 1, giving the bowlers a week in which to practice.
 Women bowlers will have the alleys to themselves between the hours of ? and 1 pm. every day, as in past years. This year the club is setting aside Thursday eve nings. also, for them. At that time the games will all be Ion the house." no charge being made against the women Instructors will be present to give them tips on the finer points of the game, Secretary M. H. Sides said