davidaulloa/AmericanStories huggingface dataset:
Smyrna times., 1928-04-25

careful pickers of the best grades. He
told of the methods being used in IN
diana for increasing the qaulity of
tomatoes. Eleven Gamers are going
to purchase their tomatoes by the
United States grades Of No. l, No. 2
and culls this season, he announced
equality may not count with some
canners," he said, "but it does out in
the mid West" The horticulturist
also criticized the low standards of
Indiana growers. ''There is not a
grower in Indiana who would take the
same tomato into his home for his
wife to peel and put up that he takes
into the factory to have put in the
cans" DR.. Gaylord asserted. Dr.. H.
I. Hall, Harry L. Cannon, former
president Of the National Gamers
Association; j. Richard Phillips, Of
Salisbury, and DR.. r. L. Lewis, Of the
United States Department Of Agricul-
ture, took part in the round-table dis
cussion. DR.. Hall told the members
Of the association, that, in his opinion,
the present trouble in the method of
merchandising canned tomatoes could
be laid largely at the door Of quality.
He advocated the establishment of
corps of State tomato inspectors to
insure fairness for the growers, the
State to be reimbursed for its main
tenance by the Gamers. Members of
the Tri-State Association from New
Jersey, Delaware and Maryland at
tended the meeting, at which State
Senator w. Earle Withgott, Of Easton,
Nd, president Of the association, pre-
sided.
Smyrna times., 1928-04-25
A CUP OF GOOD COFFEE
Food Facts by Ann Page, Director of
A & p Bureau of Home Economics

Food Facts by Ann Page, Director of
A & p Bureau of Home Economics
" don't care what else | have if
the coffee is only good'-have you
ever heard that statement or perhaps
made it yourself? A simple thing to
ask and yet good coffee is not found
as often as it might be. First of all
there is the coffee bean itself. Most
coffees are a blend of several differ
ent kinds and the flavor Of the brand
depends upon this. Then the roasting
Is an important matter. 1t must be
done to just the right point. The
sooner after roasting we get the cof-
fee to use as a beverage the better it
will be. Then it should be freshly
ground. Ground at home, just before
we use it, is best, but most of us pre-
fer to buy it ready to use Even if
coffee comes in a tight can, as soon
as it is opened it should be transfer
red to glass Jars which can be readi-
ly sealed with rubber. In this way
we will keep the aroma. The half
pint Jars are the best for this pur-
pose. We can open the coffee con
tainer then just as we use it. You
Smyrna times., 1928-04-25
GAMERS MAY NOT CONTRACT
Indiana Expert Tells Tri-state Pack

Indiana Expert Tells Tri-State Pack
ers of Plan to Buy by Samples
A plea for the elimination Of con-
tract buying of tomatoes in favor Of
purchase BY specification was made by
DR.. F. G. Gaylord, horticulturist Of
Purdue University, Indiana, before the
spring meeting of the Tri-State Pack
ers' Association, at Baltimore. Fol
lowing Dr.. Gaylord's talk on "Raw
Stock Buying by United States
Grades" a round-table discussion was
held and an inspection was made Of
cutting samples Of various vegetables.
DR. Gaylord criticized the present con
tract method Of buying tomatoes by
the ton, with little regard for quality,
as being unfair to the growers and
Smyrna times., 1928-04-25

the the, stretch of road ;, NJ
c51i. e5L5 mile. from Hsr.'' " aat
TnrisSlaaa. inn 6 TIE delegati5o5 !. soae ,
was informed b Fra,I 5os ;, soas 1.
president IF tie commia,.E iA y dalsqs
piece Of road vas eon4i5 ,--5sloa ia,
eommi sion II session s15 lasssd !. y {.
clded to build i this w.. ~ i = y 4
aouneement t VA especisIia sIal !. Ia-s
the +,...5 delegation The 5pi;5a9. a-'a%ag
stretch of ro4a VII giTa gI..l2g % h d
almost straight imprarsg ~ AeFe !
ferry il Neu Caste ~ = 'oad . 3
great benefit Those IN f. Il. vi 1
Mere We. Mayo L B. Fssze, ~ 5s.egaa
Wright Il i. yIcCljr,a.ssi.l Aor \
Griffin. Edward ". coos5 .l1sA' !, ssosss /.
4. Single Comfy ~. 7,y- and VA
yer. Satiol I. n
Smyrna times., 1928-04-25

A delegation from Newark went to
Dover Wednesday to appeal to the
State Highway Commission to build
Smyrna times., 1928-04-25

TRY Ny NEW EASY pr =
to earn 4 Camera. "a sslr;r !,
postal. Il
? BARESDg,
Ali AZ P5ilol,r-l &
The Washington times., 1928-06-11
Soda Water Is
Favored by
Hospitals

Bottled carbonated beverages
are part of the daily diet of pa
tents in many hospitals, says
Miss Vera Kendrick, chief diete-
tan at the Springfield (Mass.) hos
pital.
There are seevral reasons for
this use OF bottled carbonated
beverages in hospital dietary"
Miss Kendrick states, "but the
main one is that the manufac.
turers are careful to see that
only the purest and best ingredi-
ents go into their beverages and
that they are manufactured under
sanitary conditions, also that
modern scientific investigation and
experiment have disproven preju-
dices once held against soda
water
"It has been shown that a bot
tied carbonated beverage is not
merely 'Sweetened water" but is
a food product having more
calories than many foods in COM
mon use; and that the gas which
puts the bubbles in it is not
harmful, but very beneficial to
the health"
The Washington times., 1928-06-11
MALT sly R UPS
USED IN BIC
FIELD

The wide field of usefulness for
malt syrup. while not yet matter
of common knowledge, is becoming
more generally understood ana con-
allnnption of the product In q variety
Of ways Is increasing.
Malt syrup, including the pure
barley malt variety known also az
malt extract and the pharmaceutical
variety called "extractum malti," has
a very high food value. It is made
either entirely or principally from
whole grain, and SO has not been
robbed Of food elements by the ere
filming" processes which spoil 30
many modern foods. The process by
which barley IL made into malt" be-
fore being used in the manufacture
of, malt syrup also puts the food
elements into agsimilable form, so
that they can first be completely ex'
tracted and afterward thoroughly
digested.
As a complete, rich and easily as.
siniIable food, malt syrup has hardly
an equal. and it In often used either
alone or in combination with cod
liver oil to overcome undernourish'
ment and add weight.
The fame of malt syrup as .
body builder" long ago penetrated
to far corners of the earth. The
half caste" women Of India--those
mixtures of white and native who
are proud of their light color, put
ashamed of their scrawniness-lonG
ago learned that malt syrup would
help them round out to the plump
ness which an oriental beauty
uIaa11Id have
While Europe originated mall
syrup and is probably still aheac
Of America in the number OF ways
in which it uses it, malt syruI
has been produced in the unltet
States in a large way Tor more
than a generation. Bakers use ]
by the millions Of pounds. 1t u
essential to the manufacture o
most breakfast foods. Maltet
drinks, such as matted milk ane
preparations containing malt syrup
milk, cocoa and sometimes eggs
are coming on the market In IN
creasing numbers and all seem e
be popular. Though once only
fountain drinks, they are nov
often made at home.
The Washington times., 1928-06-11
Of FISH
SPECIAL ART
Portsmouth Stuffed HaddOck

FOEVbulOutu OLuAIou 1AWuuOCA
Ask your dealer to split and bone
the fish and then fill with the fol.
lowing stuffing: Cut off the tail end
of tie fish, leaving the rest in
thick, oblong chunk, and chop fine.
Season with one small minced onion,
one-hah ,teaspoonful OF salt, one
eighth teaspoonful Of pepper, and
moisten with one-hah cupful Of
thick white sauce which has had
one beaten egg added to 1t. Bake
in a hot oven at $50 degrees r. for
IS minutes. This produces . solid
boneless, nicely seasoned fish.
Baked Founder
Use the filets from q founder
Weighing from three to four pounds.
On the bottom of a baking pan or
casserole lay three thin slices of salt
pork; on these lay half Of the fish.
Sprinkle with salt and pepper and
spread with one cupful of soft bread
crumbs which have been seasoned
with one-haIf teaspoonful Of salt,
one-fourth teaspoonful of pepper,
little dried parsley and one-fourth
cupful of melted margarine or saw
Dry fat.
On this lay the rest Of the fish,
sprinkle with salt and pepper, and
lay two more slices of the pork on
top. Bake in a moderate oven of
$50 degrees r. for 20 minutes.
Serve with drawn butter of tomato
sauce.
The Washington times., 1928-06-11
TENDERLOlNS OF PORK
pork tenderloins.
poultry dressing.

s pork fenderloAns'
Poultry dressing.
Butter.
3 tabIespoonfuls brown sugar.
medium sweet potatoes.
bright red apples .,.,.o
Cut the tenderloin lengthwlse'
but do not quite separate them.
open and flatten them, and spread
with a good poultry dressing
seasoned highly with sage and con.
tanning more than a suspicion Oh
onion. Put the tenderloins together
sandwich fashion and fasten them
with string or toothpicks or sew
together with coarse thread. Rub
them with melted butter and dredge
lightly with flour. Place in bak'
ing.pan and surround with sweet
potatoes, previously parboiled and
peeled and cut in halves, and the
apples uuartered without pairing.
Drop bits Of butter on the
potatoes and apples. using one-fourth
cupful. Sprinkle with the sugar.
Bake at $50 degree F. until the
tenderloins are we'll done and the
potatoes a golden brown. Remove
the string or toothpicks and serve
on a hot platter, the meat in the
center with the apples and potatoes
placed about it alternately. IL
gravy is desired, 1t may be made In
the usual way from the juices In
the pan
The Washington times., 1928-06-11

Cole SlaW
Q cups finely shaved cabbage.
"A teaspoonful salt.
Dash pepper
teaspoonful sugar.
II Gun eVaporated milk.
! teaspoonful vinegar or lemon Juice.
J. Add sugar, salt and pepper to
cabbage and mix thoroughly. Pour
vinegar or lemon juice slowly into
milk and pour over cabbage. Keep
cold until ready to serve.
Dreamed Onions
IN pints white onions about size
of small eggs.
teaspoonfui salt.
/ cup evaporated milk diluted with
/ cup water.
teaspoonfui butter.
/ teaspoonfu1 flour.
u teaApoonful salt.
Dash pepper.
Peel onions carefully. Cook In 2
quarts boiling sailed water In an
open kettle until tender. Drain and
add a white sauce made OF the
diluted milk, butter, flour. salt and
pepper. Serve at once.
Yield: Five servings.
The Washington times., 1928-06-11


Foods may be either acid form-o
ing or alkali forming. 1t does not
follow that because a food tastes
sour as. for example, a lemon or
an orange it ia an acid forming
food. Quite to the contrary, lemons
and oranges, in common with nearly
all fruits, are alkali formers.
The reaction Of the ash which
remains after food Is burned
determines whether the food IL acid
or alkali forming. The manner
food Ii used In the body to produce
heat and energy Is similar to the
burning of the same food in the
air and the residue IL the same In
either case.
The alkali forming foods include
milk, the vegetables, and fruits. ex-
cepting plums, prunea and cram
berries. Beans, especially dried lima
beans, are very rich in alkah form
ing material.
The Acid Formers
The acid formers are such foods
as bread, meat, fish, eggs, oatmeal,
and oysters. 1t is not to be inferred
that the person In normal health
should avoid the acid forming foods,
but rather that he should be on the
safe side by being certain that his
diet contains sufficient alkali form
Ing foods to maintain a favorable
alkaline balance OF the body.
Milk, while somewhat lower In
allkali forming material than many
of the vegetables IL Of great Inn
portance, and is always recon-.
mended in alkaline diets. It should
be remembered, in this connection,
that evaporated milk, being twice
as rich as ordinary milk also con-
tains twice a. much alkah forming
material.
Here are some recipes that will
protect you against acidosis:
Lima Beans With Cheese
1 cup svaporated milk.
| Y cup cheese, cut fine.
Y teaspoon mustard
teaspoon W0rcesteTahire sauce.
| cups cooked lima beans.
Paprika.
Add the cheese to the milk and
cook over boiling water until the
cheese Is just melted. Add mustard,
worcestershire sauce and beans and
Atinue cooking until beans are
thoroughly heated. Pour into hot
serving dish and sprinkle with
raprika. Yield: Six servings.
Baked Potato
Select good-sized, smooth'skinned
potatoes for baking. Wash and
score a cap on top of potato. Bake
in a $50 degree F. oven until
tender, Remove cap and scoop
out inside, add butter, salt, pepper
and enough evaporated milk that
has been diluted with an equal
quantity of water to moisten. Refill
shell and sprinkle with grated
cheese and paprika. Brown in
oven. Chopped nuts may be added
to the mashed potato mixture.
The Washington times., 1928-06-11
s 7 ART EARLY
On CANNING

The early season berries and small
fruits furnish us with some OF our
choicest conserves and jams. 1t is
an advantage to accomplish at least
q good part of our preserving be-
fore the summer rush OF canning
vegetables begins and while the
weather is fairly cool.
Here are some good recipes:
Rhubarb Jam
Chop six pounds of rhubarb and
let it stand with five pounds OF
sugar overnight. In the morning
put one lemon, one orange and one
pound of figs through the food chop
per. Mix all the ingredients to-
getYer and just simmer it slowly for
three hours, stirring very often.
Rhubarb Conserve
Chop separately three pounds of
rhubarb, half a pound of dates. and
half a pound of figs. Combine
these ingredients, and mix with
sugar equal in weight to the other
ingredients. Simmer until thick,
stirring often.
Strawberry Conserve.
Wash and hull three boxes of
Strawberries and mash them a lit
tie Put pineapple from one can,
one orange, and one-half pound of
seeded raisins through the food
chopper, and add the juice Of one
lemon. Combine all, and add sugar
equal to the weight of the fruit.
Cook until thick, stirring it fire.
queEtly.
Rhubarb Sweet Pickle
Chop six pounds of rhubarb, mix
with seven pounds of sugar, one
pint Of vinegar, two teaspoonfuls
OF cinnamon and one teaspoonful of
cloves. Cook it all slowly about
three hours, stirring frequently.
Rhubarb and Pineapple jam
Chop seven pounds of rhubarb
and two medium sized pineapples
into small pieces. Add two and one
half pounds of sugar and cook for
Is minutes. Then add two and one
half pounds more of sugar, and sim.
mer, stirring often until rich and
thick.
The Washington times., 1928-06-11
PINEAPPLE FRlTTERS

! small pineapple or cup flour
can shredded pine 2 tablespoons
apple sugar
l teaspoon malt 4 teaspoon salt
syrup Chop fla beaten egg
orvedD Z cup milk
teaspoons baking tablespoon
powder lemon juice
Peel and CRATE the pineapple. or
II shredded, drain. Mix the malt
syrup chop flavored) with the pine
apple and blend well. Sift tho dry
ingredients together and add the
slightly beaten egg and milk. Then
add the pineapple and lemon juice.
Drop from the tip Of a tablespoon
into smoking greases. Fry until
golden brown in deep fat. Drain on
brown paper. Serve with lemon Or
fruit sauce, IL desired,
The Washington times., 1928-06-11
White Cake

AZ cups pastry flour.
2 tablespoons baking powder.
n teaspoonful salt.
cup butter,
y cup white tat.
2A cups sugar.
cup egg whites
u cup evaporated milk diluted with
Y cup water.
4 teaspoonfuI almond extract.
u teaspoonful lemon extract
Sift flour with baking powder and
salt twice. Cream fats until soft,
then add sugar and cream until
white and smooth. Add unbeaten
egg whites and beat until mixture
has the appearance of softened
marshmallow. Add dry ingredients
and diluted milk. then the flavor
ing. Bake in a pan lined with
paraffin paper at 350-375 degrees F..
Frost with pink. yellow or green
icing. Yield. "a servings.
Pineapple Sherbet
No. can crushed pineapple
i cup sugar.
j cup water
tabIespoOnfuls lemon Juice.
N cups evaporated milk. chilled.
Few grains salt.
Add sugar, salt, water and lemon
juice to pineapple. Stir slowly into
chilled milk. Freeze in a 1:6 salt
ice mixture. Yield: IL servings.
The Washington times., 1928-06-11
Chicken . Ia King


n green pepper. shredded
n ID. mushrooms.
5 tablespoons butter.
tablespoons flour.
cups evaporated milk.
2 cups chicken broth.
Salt.
Pepper.
cups cold chicken. diced.
u pimento. shredded.
Cook pepper and mushrooms, 1t
they are raw, slowly in butter 3
minutes. Cover while cooking. Re-
move mushrooms and pepper from
fat, add flour, milk, broth and sea-
sonings. Cook minutes over q
low flame, stirring to keep smooth.
Add chicken, mushrooms, pimiento
and pepper and reheat in double
boiler to prevent curdling. Yield:
8 servings.
The Washington times., 1928-06-11
PEACH CREAM SHERBET

Measure two cupfuls of mashed
fresh peaches and cover. with one
cupful OF sugar. Let stand for
three hours, fold in one cupful OF
cream whipped stiff, and freeze.
Garnish when serving with chopped
Maraschino cherries. In case you
desire to use canned peaches, the
amount of sugar should be re
duced to three-fourths cupful.
The Washington times., 1928-06-11

For each eight-ounce glass, take
one teaspoon malt syrup hop
flavored), add one heaping teaspoon
half lemon. Add a little hot water
and stir until the ingredients are
dissolved. Add water to fill glass.
The Washington times., 1928-06-11

The graduation party is always
popular. It is a fitting way to end
the days festivities. For those
who are planning such party the
following menu will be of service:
Chicken Ia King
Mashed Potatoes
Buttered Asparagus
Cheese Biscuit Butter
Stuffed Celery
White Cake Pineapple Sherbet
The Washington times., 1928-06-11
1T To SERVE YOUNG PEOPLE AT June GRADUATION PARTIES
PINEAPPLE CREAM SHERBE

Crate two cupfuls Of fresh pine
apple and cover with one cupful OF
sugar. Let stand three hours. fold
In one cupfuI Of cream, whipped
stiff, and freeze. Use three-fourths
cupful OF sugar when using canned
pinea ppIe.
The Washington times., 1928-06-11
CHICKEN A LA KING, POTATOES,
CHEESE B|SCU| |, WHITE CAKE

Graduation day Of the high spots in the life OF BOY
girl 1t stands for accomplishment 1t means the sas
factory completion of years of work 1t the
parting Of school friends For it going to higher
institutions of learning and for others the real commence
Of a life
The Washington times., 1928-06-11
MALT TEA

To one teaspoon of Malt Syrup
chop flavore6 contained in a cup
add a little hot water and stir to
pasty consistency.
The Washington times., 1928-06-11
Cheese Biscuit

cups pastry.
AZ teaspoonfuls baking powder.
IN teaspoonfuls salt.
u cup fat
x cup grated cheese.
ia cup evaporated milk diluted with
2-3 cup water.
Sift flour. then measure. Resift
with other dry ingredients into
mixing bowl. Rub fat and cheese
in with fingers until appearance is
like coarse corn meal. Add diluted
milk and mix quickly with fork.
Stir until flour disappears and then
add four or five stirs to smooth
and slightly stiffen the dough.
Turn Immediately on to q thor
oughly Toured board. Pat dough
out with hand or roll to &-inch
thickness, Cut and place on oiled
tins. Bake in a hot oven (425 de-
grees F.) about IL minutes. Yield:
eight servings.
The Washington times., 1928-06-11
Mashed Potatoes

M8Sne0 EOGaGOeS
medium sized potatoes.
IN quarts boiling water.
teaspoons salt.
Dash Of pepper.
tablespoons butter.
n cup ~evaporated milk diluted with
y cup boiling water drained from
potatoes.
Pare potatoes and cook until
tender in boiling water to which
salt has been added. About 20
minutes are required for cooking.
Drain and rice. Add pepper, butter
and diluted milk. Beat thoroughly
with a fork or wire potato masher
until creamy, white, and light. Pile
lightly on q hot dish. Many like
minced parsley, cress or grated
onion added to mashed potato.
Yield: 5 servings Is cups.
The Washington times., 1928-06-11
Pick Right Foods to
StaUe Off Acid0sis

Acidosi serious condition of the body is brought on Dy
wrong selection of food The normal reaction OF the human
body is alkaline If tissues become slightly acld
serious consequences are sure to follow.
The Washington times., 1928-06-11

AZ cups pastry flour.
2 tablespoons baking powder.
n teaspoonful salt.
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1928-11-15
MEXICO TAKES
UP FOOTBALL
May Send Representa-
tive to N. c. A. A.
Meet at N. O.

MEXICO CITY Nov. 15.-CP1-
Mexico, long devoted 10 soccer foot
ball. is taking up the American assc-
citation game as played in colleges Of
the United States.
AS a result the University Of Mex
leo may send representatives 70 the
annual conference at New Orleans in
December of the National Collegiate
Athletic Association Of the United
States. IL so il will be the first
time il is said here. that a Latin
American university has participated
in a meeting of this association,
which has jurisdiction over intercol-
legiate sports in the United States
and especially American football
The first American-styied football
teams were organized IN Mexico City
a few months ago and have already
played 70 Sunday crowds Of more
than 5000. The game was introduced
BY Mexican youths who have attend
cd United States colleges and uni
versities.
The University of Mexico and the
Club Peportivo, an athletic club of
the capitol. organized the first teams
to play Am~erican-style football. Sew
eral high schools followed suit. The
game will be extended "a other
schools and athletic clubs.
Palmer r.. Pierce, "A leader in the
National Collegiate Athletic Associ-
alton Of the United States. was 20
impressed with the interest in Amer
lean football that he promised a.
have the University Of Mexico in
vited % attend the New Orleans
meeting.
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1928-11-15

Things aren't like they used to be for Hugo Bezdek, football mentor
q Penn State and the a who made the Nittany Lions famous wher-
ever Pigskins are punted and gndron CAB is heard.
The cruel march Of progress seems to have, temporarily at least,
pushed old Hugo to one side. No longer are his Nruany Lions the ter
ror Of the east and the wonder Of the football men Of the west
In recent years Penn State has lost much ground IN major college
football Last year and this, little Bucknell college has trounced the
Lions and they have suffered other defeats. The 1928 beating BY Buck
nell has brought forth the question $ to whether or not Penn State
should be considered hereafter as a major football team.
But that's silly. As long as Hugo Bezdek o one of like coaching tai
ents is at the helm of the Lions they deserve consideration.
Bezdek has a great record. His lack Of recent success must be laid
to seanty material. 1t demonstrated this season that not even a
Fielding Yost n a knute Rockne can turn out a winner without suffi-
cient material to work with. There are no Hinkey Haines running
around the campus at State College, Pa today.
In his time Bezdek has turned out five super stars. -Four or these
received Al-American honors. They are Higgins, the great end Of 1919;
Way, a wonder halfback Of 1920; Glenn KHlnger, backfeld star or
1921, and Bedenk, the great guard az 1923. Haines, a wizard player,
missed selection.
In the first five games Of this season Penn State o two. lost two
and tied one. Last seasont the schools eleven trounced Penn Syracuse,
Lafayette and three other teams and tied New York University. Pitts
burgh and Bucknell defeated the Lions.
That would be considered a swell season by a lot of schools. But
Penn State followers, used TO past great triumphs, call it disappointing.