davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1928-09-14
Poor Lady Cynthia
One Rose Leaf Is Crumpled.

ADY CYNTHIA MosLEY grand daughter Of Levi Letter
Of Chicago daughter Of the late Lord Cuzon viceoy Of
India Socialist and tried be Labor Member Of Para
ment Her husband who will be the sixth baronet Mosley
IS labor member and Lady Mosey she wants be
called plain Mrs All very fine and democratic
But there's fly the ointment crumped leaf in
the mattress Lady Cynthia says society because she
is Socialist -Laborite.
That interesting illustration of Charles Fourier
calls the .tcabalistic' passion
You may study at Newport Cowes among sayagss
with their mysterious limitations and among children with
their secret clubs.
No knows the heart pain miserable, foolish
trying to get lin society
It is only equaed by boredom of those who are in and
forever peeking out in search Of something amusing
The Washington times., 1928-09-14
THREE-MINUTE JOURNEYS
by Temple Manning

TIME JaYanese women are re-
Il nowned The world Over for
their beauty OF form and feu,urc.
S .one, sinuous bodies. hi@h fnrc-
heads and cheek ones, almond
ahaped eyes, well-formcd noses
and lips, are their characteristics
( And they enhance their Gtrrac.
tons by the clever and distinctive
clothes they wear.
\ Although many Of them like to
adopt European cliSto.ls. sin
there are a great number who
cling reli2iously 10 the JaVaneSe
style. The women. who live faE
The Washington times., 1928-09-14
Wasted Man Power
I HOLLAND has in hand useful undertaki
Holland Studies Tt.

OLLAND has in hand useful undertaking 1.-THE study 81
wasted power"
The idea to find through machinery and science
substituting steam electricity for human energy
The best way to reduce man-power waste is to RAISE
WAGES.
When wages are HIGH employers their brains try
to find machines to do men, work.
When labor az the mines cost almost nothing and women
in Britain cheaper than mine ponies on their
with chains necs passing under
their bodies fastened to little coal the mines
Now they ponies machinery, boys in America
longer with their fingers bleeding pick sharn pieces az
of the coal Machines do the work because it
CHEAPER than human machines and science do more
than philanthropy.
The Washington times., 1928-09-14
MEMS CLOTHES
BY DIR. Frank Crane

TTTHEN wants suit of clothes, rule
w to haberdasher and pointing to pile of suits
ITNyonf IF
The Washington times., 1928-09-14

inland. wear short Skirt.like
garment which slips on over the
head. Over this -is long. color
tlh slip and bright slendang. or
scarf. drape1 over the shoulders,
While on their feet are sandals.
Many OF the women, however. pre-
fer TO 80 ia efoot. Their haii,
drawn up into an attractive
KIN I. IL fastened with pms and
flowers. Many Jewels, including
large earrings. arm leg and
ankle rims and necklaces are
affected The other women wear
n mixture OF European and Jaw
anese garments. Ali. however,
axe pieturesQus.
The Washington times., 1928-09-14
MEDITATIONS
OF A WIFE
BY Helen Rowland.
Man-Natnra,a PAt

Man-Nature's Pet
TyVEN in these days when women
IL are getting all the rights and
most of the privileges in the world
there are moments when every
normal girl wishes she were a
man!
1t must be wonderful always to
be sure of getting the quickest
service, the best cut OF the roast,
and all the walters attention.!
Evening star., 1928-10-12

Our meal plan includes four vegetable
meals-one dinner and three lunches.
In planning these, foods have been Sc
lected that give contrast in favor, tex
ture and color; that one hearty food
is used in each meal and that 1t Is
planned to include all of the necessary
food principles. For instance, Mondays S
luncheon has baked rice with cheese
sauce as the main course. Here the
cheese and milk used in the sauce sup
ply necessary protein. Rice is, of course,
a food rich in starch. AS this Is a soft
dish, raw celery gives the necessary
contrast in texture and supplies some
bulk by means of Its Stringy fiber.
Whole wheat mullins supply minerals,
some protein, starch and added bulk.
Dessert is baked apples with cream.
The apples may be favored with some
spice. If desired, or they may be baked
with raisins, dates, with small slice of
orange or few nuts stuffed in the cav
ity from which the core has been re-
moved. The cream adds fat, the baked
apples furnish minerals, fruit acids and
some bulk, if the skins are eaten.
Tuesdays dinner is vegetable meal,
in which italian spaghetti forms the
main dish. This Is served with tomato
sauce and grated Parmesan cheese.
Brussels sprouts and braised celery are
used as vegetables, giving the necessary
contrast in flavor and supplying min
erals. A cold, crisp salad, with filling
of grapefruit and dates, served with a
cream dressing, will give desirable
note of flavor and contrast in texture,
especially as it is served with crisp,
toasted crackers. This salad is used
Evening star., 1928-10-12
Nutrition Nuggets.

Remember that the normal diet for
the normal individual must supply
building and repair material in the
form of protein, iron, PHOSPHORUS and
lime. To get this in the simplest way,
plan to have each days menu include
for each person at least one pint of
milk, one egg. serving of lean meat
or fish or dish made with cheese.
All of these foods supply protein or
building material and the milk and egg
Will, in addition, furnish a large amount
of the necessary lime and PHOSPHORUS;
the meat and the egg will give about
half of the amount of iron required for
the day and the egg will further supply
vitamin D, which is needed to make
the lime and PHOSPHORUS do their work
properly.
Most of us need laxative foods in
our diet. These are divided as fol-
lows: First, those that act as body
lubricantS-fats, butter, cream, salad
dressings, oil. Second, those that
supply the necessary mineral salts
and acids-fruit and vegetables. Third,
those that furnish bulk or cellulose to
aid in stimulating intestinal activity
coarse cereals, fruits and vegetables.
Fourth, the gas-forming foods-melons,
onions, caulifiower, cabbage, beans and
Gus amount of water, which is neces-
sary to keep the intestinal juices in
good condition and to soften the food
mass. Fruit juices, soups and beverages
supply this.
Any child who gets started off right
in his diet when it comes time to eat
ing solid food is sure to build up good
eating habits. He gets this right start
according to the way in which food is
prepared and presented to him. Small
amounts of new foods should be given
at first. They should be well cooked,
thoroughly mashed and fed slowly.
Never force child to eat too fast or
to swallow large spoonfuls of food.
If child who has formerly been eat
ing we'll suddenly takes dislike for
food, let him stop eating for a day or
two and put him on a diet of milk,
toast and broths. His refusal of food is
likely sign that there is some physi-
cal upset. Never force him to eat at
such a time If the aversion to food
continues, however, for more than day
or two, the doctors advice should be
sought
Evening star., 1928-10-12
Planning a Weeks Food

both as a dessert and fruit course.
On Thursday our vegetable meal Is
luncheon and mixed vegetable salad
makes the main dish. Some raw veg
etables should be used in this-either
grated raw carrots, shredded cabbage,
diced celery, mixed with one or more
cooked vegetables, such as lima beans,
corn, string beans, any leftover brus-
sells sprouts, etc.
Bran mullins form the breadstuff and
a creamy rice pudding the dessert. A
starchy pudding or dessert like this is
necessary with vegetable salad to sup
ply the needed filling quality and the
necessary amount of starch or energy
food
Saturdays luncheon is also a vege-
table meal, in which baked beans make
the main dish. These may be either
homemade or the commercial canned
variety, and may be served either hot
or cold. They are perhaps best hot this
time of year when served with cold
spiced apple sauce. '--1le sauce Is
especially good when made by cutting
the tart early ap~'es in quarters with
cut peeling or coring them, then put
ting them IN saucepan with enough
water to half cover. Cover the pan and
cook the anples for Is minutes until
they are very soft. Then rub them
through a strainer or fruit press and
add for each three cupfuls of apple
pulp about one-half cupful of sugar and
one-quarter teaspoonful of cloves, one
teaspoonful of cinnamon and one-qUar-
ter teaspoonful of allspice. Mix the
spice with the sugar before adding to
the hot apple sauce Cook for about
five minutes and cool before serving
Evening star., 1928-10-12
BY JESSIE A. KNOX.

The housewife who has a good sup
ply of delicious spiced fruits and con-
serves on hand possesses the means of
supplying just that touch of difference
for her meals that is so necessary II one
is to gain reputation for good meals.
This is the time to build up supply
of these appetizing foods, and as they
are simple to make and easy to keep. I
am giving several recipes that even the
very inexperienced cook can use sue
cessfully. They are excellent to use
with cold meats, with many Of the hot
roaStS, to serve with a ring of cream
often as an accompaniment to certain
salads, to garnish fruit cups, etc.
Cranberries. crabapples, green toma-
toes, melon rind, pears-these are still
to be had. Canned pineapple can. be
used at any time of year to make de-
licious sweet pickle. Sliced carrots
make a delicious spiced mixture
For a sweet Spiced melon rind, use
the thick rind from caSaba, honeydew
or cantaloupe. Cut it in small balls
with a French vegetable cutter or peel
off the outside rind and cut the rest in
small cubes or in fancy pieces, as de-
sired. Let them stand overnight in
strong sa1ted water, made by mixing
one-half cup of salt with six cups of
water.
In the morning drain thoroughly,
rinse with clear cold water and weigh
the rind. For each two pounds make a
sirup by boiling together one and one
half pounds of light brown sugar, one
cup of vinegar and one cup of water,
one dozen whole cloves, an inch stick of
cinnamon and two slices of lemon Cook
the sirup for 10 minutes. boiling rap
idly. Then add melon rind and cook
slowly until transparent.
Pack into small jars-pints or half
pints are best-and seal at once. These
may be used to top cocktail as a gar
nish for fruit salad or may be used in
a cream cheese mold and in many other
Evening star., 1928-10-12
SpiCed Fruit Delicious

Cranberry conserve is another deli
cious dainty. Pick over and wash two
pounds of ripe cranberries. Chop two
pounds of seeded raisinS. Peel four
oranges. cover the peel with cold water
and boil until tender; then drain and
chop in small pieces. Cut the orange
pulp in small pieces and remove the
pits. Mix all of the fruit together with
five pounds of granulated sugar, let
stand for one-half hour and then heat
slowly until the sugar Is dissolved and
the mixture boiling.
Boil for about As minutes, stirring
frequently. BY that time the mixture
should be as thick as marmalade. Pour
into sterilized jelly glasses and when
cold seal with melted paraffin. One
quarter pound of finely chopped
blanched almonds may be stirred into
the conserve after it is taken from the
fire.
Sweet picked crabapples are good.
The pink-cheeked crabapples make the
prettiest sweet pickle. though, of course,
| the yellow ones may be used If you
cannot get the others. Wash five
pounds OF. the crabapples, leave on the
stems and be sure that the fruit is per-
fect-no worm holes or spots Stick
three whole cloves in each crabapple.
MIX COReCQef one quart mllu vinegar,
two pounds brown sugar and one ounce
of stick cinnamon. the peel of one lemon
cut in long strips and boil hard for five
minutes
Add the crabapples and cook slowly
until the apples are tender enough to
pierce with fork. Drain them from
the sirup and place in stone crock or
in sterilized Jars. Boil the sirup for 10
minutes longer. then pour over the
apples, cover and let stand at least a
week before using. The apples will keep
| indefinitely and do not need to be
| sealed. These are excellent with roast
chicken. with cold meat, roast goose or
to use as a garnish for grape and pine
apple salad, for pear and cream cheese
salad, etc.
Evening star., 1928-10-12
TIE VACAItONlSTS

What shall I have for dinner?" She
must seek variety If she expects to tempt
the palates of her family. This Is a
large order and she tries to rise to the
occasion.
A meal Is more enjoyable when the
element of surprise is introduced. In a
manner of speaking, she is an artist.
for she must plan and design one of
mans greatest neceSSitieS-hiS meals.
No matter how many servants she has,
the average woman regards the crea-
ton of the menu as her own personal
duty. With cooler days just ahead, her
burden will be heavier and the table
will begin to groan with more weight.
Therefore, these are not the melancholy
days-for the dealers-that the poet
would have us believe.
A recent survey of the shops and
markets shows an abundance and vari-
ETY. of vegetables. The traditional har-
binger of Halloween is arriving in the
city-the pumpkin-varying in price ac-
cording to size. CranberrieS, too, may
be had, selling from 20 to 25 cents a
pound. There are comparatively few
for this fruit. Cantaloupes are rapidly
disappearing, but in their place are the
delicious Casaba melon, bringing sc
cents each. These are extra large spec
! linens. Honeydew melons, 25 to rs cents
| apiece: honeyballS, 10 cents each. The
| Persian melon season is beginning, anc
this tasty fruit is being sold so cents
| to 81, according to size.
Other fruit prices are as follows
Ounces, 10 cents pound; crabapples
Evening star., 1928-10-12
Questions and Answers

Will you please tell me how to make
a noodle ring and what to serve with
it? My family is very fond of noodles
and some one told me the other day
that noodle ring was delicious way
to serve these, but could not find out
how to make it-Mrs. r. N.
A noodle ring is made by using
boiled noodles in combination with
eggs and milk as follows: Cook one
half pound of noodles in boiling salted
water for 10 minutes or until tender.
Then drain thoroughly and rinse with
cold water. Beat the yolks of three
eggs with one teaspoon of salt, one
eighth teaspoon pepper and one-half
milk and stir this into the noodles.
Beat the whites of the eggs until stiff,
fold them into the mixture and pour
into well buttered ring mold. Place
the mold in a pan of hot water and
bake as you do custard in moderate
oven-375 degrees-for 40 minutes.
Then turn out on hot place, fill the
center with mixed vegetables, with
creamed meat or fish, with chopped
hard-boiled eggs and spinach mixed
with cream sauce, or serve the noodle
ring as it is with cheese sauce. If de-
sired, one-haf cupful grated cheese
may be mixed with the noodles when
the eggs and milk are added. This
adds, of course. to the food value as
we'll as to the flavor.
We like hash in our family, but
have never been able to make it sue
eessfully; that is, I have never been
able to cook it so that it is moist and
soft as it should be. wonder if you
can give me any uggestions?-Mrs. G.
M T.
Perhaps the secret in making good
hash lies as much in the combining of
the ingredients as it does in the cook
ing, and is equally divided between the
two In the first place, there should be
as much potato as there is meat; that
is, if you have two C,pfuls fine'S'
chopped meat, you should use two cup
Evening star., 1928-10-12
BY SARA HTLAND.

The charm of Provencal furniture
lies in the fact that it is versatile and
may be combined with our early Ameri-
can pieces.
In the illustration is a chair typical
of this French peasant type. and you
can readily realize how delightful it
would be if used for the breakfast room.
With this might be an open-shelf
cupboard. long, narrow drawn-top table
and chest.
There are many materials from
which to choose the coverings of such
chair as this. The fabric shown is
very heavy quality of linen with
an embroidered design, the seams being
piped with linen in color to match
the predominating shade in the design.
If true old-time effect is desired.
quilted percale. chintz or calico similar
to that which the French peasant
maidens used for their petticoats might
be used. There are some very good re-
productions of these fascinating fabrics
now In the stores.
Toile de juoy is another fabric which
lends itself beautifully to coverings Of
cushions for this type Of chair. but this
is more attractive II used without the
quilted surface.
(Copyright 1921
Evening star., 1928-10-12
Building Up Diet.

There are times when most OF us
need to take special pains to build up
rundown systems. Sometimes this is
after a heavy cold, again when we have
had an excessive strain OF overwork or
worry. or often II we have children at
tention must be paid to a building-up
diet during a very rapid growth period:
There is a constant building uD and
breaking down of body tissues all dur
ing our lives, and so long as good health
is maintained the two processes are
fairly uniform. It Is only when some alb
normal state of health arises that any
especial attention has to be given to
see that the build-up process exceeds
the breaking down.
The building materials are protein,
mineral matter and water. Foods that
are rich in protein or that supply an
abundance Of this building material
are: Eggs, milk, cheese, lean meats and
fish. While these foods also supply
heat and energy to some extent, their
chief value lies in their ability to build
tissue. Mineral matter helps in the
building of bone as well and Is found In
milk, green vegetables, fruits, wnole
cereals and eggs.
Milk is the most important of the
budding foods that we have, for it con-
tains all of the elements necessary for
growth. Water is necessary because the
BODY is about go per cent water. In
addition, by drinking water we will be
able to restore the moisture given on
by the lungs. skin and kidneys to
regulate body temperature and aid di-
gestion. Whenever there is s~eclal
need for building-up diet 1t must be
seen to that these tissue-buiiding foods
are generously included in the diet.
Aside from these, however, 1T is also
necessary to supply the BODY with heat
and energy. These we get from cereals
and cereal products, from potatoes and
other starchy vegetables, from sugar
and the sugar products and cream, but
ter. meat fats, vegetable oils nuts, egg
yolks. When we eat more OF these
starch and fat foods than we need for
Evening star., 1928-10-12

dozen; butter, so and 65 cents pound.
The prices of the most popular meats
are: Leg of lamb, 40 and AZ cents a
pound; loin lamb chops, go cents; stew
ing lamb, 18 cents; shoulder lamb, %
cents: shoulder chops, 36 cents; veal
outlets, IS cents; breast of veal. 80
cents; veal chops, As centsa shoulder
roast of veal, 35 cents; roast loin of
pork. 35 cents; pork chops, As cents:
round steak. so to SO cents sirloin, So
cents: porterhouSe steak. so cents:
chuck roast. 35 cents; fresh and smoked
hams, 80 cents.
Evening star., 1928-10-12
Everyday Psychology
By DIR. JESSE W. sPRowLs.
Projection.

The human mind may be described
as machine. The business of this
machine is the same as that of every
other machine-it transforms hidden
energy into visible work You know
your mind only in observing what it
does
One of the most used parts of this
mindmachine is mechanism called
the protector. In psychological terms
the act of using this device is called
projection. Just for the sake of getting
definition we shall say that projec-
ton is the act of Transforming personal
feelings into non-perSonal facts. So in
projecting your feelings you deny them
and project them on to some other
person or situation. Since the opposite
of denial is some sort of an aff1rma-
ton, the act of projecting often leads
to queer statements of facts.
The best way to observe. projection
in action Is to listen to the arguments
on both sides just after two auto
mobiles have hadNa slight collision. A
disinterested person will have no trouble
in deciding who is doing the projecting.
The situation involves, of course, the
two drivers and the sometimes debate
able question of right of way" Care
lessness is never admitted by either
party, for that factor touches the per-
sonal feelings.
In all debatable arguments of this
sort you may depend on it that the
party having the most to say about the
others mistake is pretty likely to feel
the stronger sense of responsibility for
what has happened. He is projecting
his feelings upon the other fellow in
order to help deny his own mistake.
Projecting and excuse making are
not the same thing, yet they are close
relatives. An excuse is a projection in
its observable form 1t is what you see
after the mechanism has done its work
(Copyright. 1922
Evening star., 1928-10-12

fuls finely diced or chopped potatoes,
one tablespoonful or more of cly
chopped onion and one cupful of left
over gravy. or if this is not availa..e
three-fourths cupful of milk. This
amount of liquid is necessary to keep
the hash rioist during cooking. Melt
two tablespoonfuls of fat in heavy
frying pan, put in the hash. smooth it
down with a SPOON Cook slowly until
brown on the bottom. Turn and cook
until thoroughly heated on the other
side. or if preferred when the hash is
brown on the bottom put the pan in
the oven from Eve to eight minutes.
, then fold the hasa over like an omelet
and turn out on a hot platter.
Evening star., 1928-10-12

our energy requirements the excess is
stored as fat.
People who are in need of a build
ing-up diet require more food than
those in good health. Generally 1t is
less of weight which must be made up
and then kept up to normal. Easily
digested, nutritious foods should be
used, because they require less work in
the process of digestion. Food must be
eaten regularly to get the best results.
Any food that is taken between
meals-and sometimes this is neces-
sary If the appetite is light-should be
such as is easily digeSted A glass of
milk, for instance; few crackers or a
piece of fruit, and this should be taken
with the idea in mind of merely stilling
hunger until the next meal is due.
Evening star., 1928-10-12
Corn Pudding.

Beat three eggs with two cupfuls of
fresh or canned corn, or dried corn
soaked and cooked, two tablespoonfulS
of melted butter, one and one-fourth
teaspoonfuls of salt and two cupfuls of
milk Pour into a buttered baking dish
and place in the oven In pan contain
ing boiling water Bake the corn
custard slowly until it is entirely set in
the center in a moderate oven. Corn
canned ip Maine style-that is. with
the grain scored and the pulp scraped
outs especially good for use in this
kind of dish.
Evening star., 1928-10-12
Frosted Ginger Nuts.

Cream four tablespoonfuls of butter,
add half cupful of sugar, two egg
yolks we'll beaten. two tablespoonfuls Of
milk, and half teaspoonful of lemon
extract. Mix one cupful of flour with
one and one-half teaspoonfuls of baking
powder, one-fourth teaspoonful of salt,
and fourth cupful of chopped cam
died ginger. Add to the first mixture
and drop by teaspoonfuls onto we'll
oiled pan, inches apart. Bake in a
moderate oven, and when cooled frost
with plain white icing and decorate
with candied cherries and angelica If
desired.
Evening star., 1928-10-12
Cabbage, Lamb and Rice.

Separate one head of cabbage leaves
and put them into boiling water for a
minute or two to make soft enough to
fold. Put some of the mixture on each
cabbage leaf and roll lengthwise. Put
some of the waste cabbage leaves in the
bottom of the kettle and place the
cabbage rolls on top of each other
Cover with boiling water and place a
small plate on top to hold in place
Cook slowly until tender, or for about
an hour.
Evening star., 1928-10-12
| SIZE MUST BE AN

bage, Is cents head; eggplant is very
high, 20 to 25 cents each; squash, the
highest ever known, Is cents pound
string beans, 20 cents a pound; red
cabbage, 10 cents a pound L-Iltornia
beetS, 10 cents bunch; caulif1ower Is
very high, 40 cents: sweet potatoes, ~
cents a pound; okra. 80 cents a pound
AS was to be expected, dairy prices
have advanced, eggs bringing IS cents a