davidaulloa/AmericanStories huggingface dataset:
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-10-10
BY HENRY L. FARRELL,

NEA Service and Times SPORTS Writer
ST. LOUIS, Mo-, Oct. 10.-The
Bad News Twins, as Babe Ruth and
Lou Gehrig are termed by Al
Schacht, descended upon the unfor-
tunate Cardinals here again on
Tuesday who took another shell
lacking for the fourth successive
time.
If there is any Importance at
tached to the score it was to 8,
and it ended the worlds series and
gave the Yankees clean sweep for
the large money.
Five hits, five runs. That's the
shortest way to tell the story. Little
Willie Sherdel pitched three home
run balls to Bad News Senior and
Bad News Junior and Old Pete
Alexander contributed two for the
records when Cedric burst and the
Babe got hold of two nice fast balls.
Sherdel started out like he was
finally going to crash through with
a worlds series win but he crashed
down and dropped the fourth game
he has worked in the classic. He
went along well until the seventh
when Umpire Pfirman disturbed
him with decision that threw the
whole Cardinal bunch into turmoil.
The Babe was up and Sherdel
Sneaked over two strikes on the
big fellow by snap throws. He
sneaked in a third beauty but Pfir-
man called time just as the ball
left his hand. The Cards argued he
had no authority to call time, but
he had the last word and stuck to it.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-10-10
New Net Ruling
to Be Strict on
DribbHng Stars

NEW YORK, Oct. 10.-The new
basketball rules of 1928-29, while
not limiting the dribble to one
bounce, will be unusually strict on
persons in possession of the ball A
new clause was added to the section
under the head of personal fouls. 1t
reads:
A player shall not hold. trip, charge
or push an opponent whether or not
Fighter player has possession Of the ball.
If a dribbler charges into an opponent
or makes personal contact with an Op-
pOnent without an apparent effort to
avoid such contact, a personal foul
shall be called the dribbler.
If. despite the dribbler's effort to avoid
contact, personal contact ensueS, either
player or both, may be guilty; but the
greater responsibility, is on the dribbler
if he tries to dribble by an opponent
who is in his path.
Other changes include provisions
to penalize guarding from the rear
by personal foul, and for making
it illegal for a player to take adj
vantage of great height by tapping
the ball over his head and then
catching it,
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-10-10
BAD NEWS TWINS HAND OUT
ANOTHER LACLNG TO CARDS
St. Lousans Curl Up as Breaks Go Against Them in Las
Series Clash
Series Clash.

Sherdel was in the hole then and
the Babe caught hold Of high one,
inside and slammed it clear over
the building. Gehrig then caught
hold of one and the ball game was
just as good as over
Hoyt. winning his second game of
the series, had many troubled mo-
ments and Pipgras and Heimach
pitched almost total ball game in
the bull pen.
The Cardinals didn't threaten
much. They started off with con-
siderable spirit, but they curled up as
the breaks went against them. For
the fourth game in a row they
couldn't hit a Yankee pitcher when
hit meant damage, and Bottom
ley was again a total loss. When
that young man is not hitting the
Cardinals do not win many ball
games.
The result of the series was a
rather startling upset Of eXpecta-
tons. The Yankees weren't ex-
pected to win more than a couple
of the games, but they got away
fast, had good pitching. hit the ball
like fiends and hustled like troop
erS.
1t is quite a record now the
Yankees have. Twice in successive
years they have knocked off a Ma
tional League champion in four
straight games and it will be many a
year before that feat is duplicated.
They got the breaks, it is true, but
they made a lot of their own
breaks and they got runs by the
good old process Of hitting when run
ners were in the position to score.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-10-10
DO0JaU Cards Expected Mark Passing Manager Bill Nc Kecne

series. even though it was as short as
any on record.
they made five home runs in one game.
Tuesdays, Ruth getting three and Gehrig
and burst one apiece.
They won their second consecutive
worlds Championship in four straight
games.
They ran their string of consecutive
world series victories to eight.
They hit two homers in one inning. in
both first and last games.
They went through two consecutive
world series using only one pitcher to
game
They forced the opposing club to use
more than one pitcher in every game of
Lou Gehrig set new record for runs
driven in-nine.
Babe Ruth compiled batting average
of .625 for the series.
The following records were
equalled:
Miller Higgins has won three worlds
championships row. the same number as
John McGraw and Connie Mack.
Babe Ruth once more hit three homers
n one series game.
Waite Hoyt increased his world series
victories to six, a mark once set by Chief
Bender of the Athletics.
Lou Gehrig equalled Babe Ruths record
of four homers in single series.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-10-10
World Series Aftermath
Develops RumorS of
Change at St. Louis.
OWNER SILENT ON TALK
Ruth, Gehrig and Breaks
Ruin National Team.
. BY GEORGE KIRKSEY,
United Press Staff Correspondent

ST. LOUIS, Oct. 10.-storm
clouds lowered over the head CT
William B. McKechnie today and
baseball fans wondered if another
manager OF the st. Louis Cardinals
was at the end of his string.
Even before the New York
Yankees won the fourth straight
game from the Cardinals reports
were in circulation here that Nc
Kechnie would not manage the Red
Birds another season. Sam Breadon,
president of the club, however, was
non-committal on the subject OF
the Cardinals 1929 leader
Snyder Rumor Denied
Frank Snyder, former New York
Giant and Cardinal catcher, who
managed the Houston Texas League
clue the past season, has been men,
toned as NGcKechnie's possible sue
cessor, but Breadon has denied
Snyder'S selection for the job.
McKechnie may beat Breadon to
the draw and resign before he fol-
COWS in the footsteps of Rogers
Hornsby and Bob O'Farrell
The records show the Cardinals
have had four managers in the last
four years.
Branch Hickey was deposed in
favor of Rogers HornSby during the
1925 season. Hornsby led the Cards
to the National League pennant and
world oh a Y,oyoiO,0 chin ~, 1OOe o,,J ,x,o r.
traded away. Bob O'Farrell piloted
the cards to second place in 1927,
despite adverse conditions. He, too,
was traded.
McKechnie pulled the Cards
through one of the most strenu-
Gus campaigns in years, and he, too,
may go the way of Hornsby and
O'Farrell.
Worn and weary from the soul
killing National League race, the
Cardinals were powerless to stop
the Yankees with Babe Ruth and
Gehrig playing the greatest base
ball of their careers.
The st. Louis club was the victim
of several unfortunate breaks.
GuesseS Wrong on Alex
Perhaps McKechnie's worst mis-
take, as it turned out, was in keep
ing Alexander in the box after the
Yankees had hammered him for
three runs in the first inning in the
second game. The Cards tied the
score in the second, 3-3, but Alex
ander was unable to halt the Yanks.
Clarence Mitchell, the southpaw
spitball pitcher, who relieved Alex
ander, checked the Yankees sue
cessfully. If he had been rushed
to the mound in time the Cards
might have Jared better against
Pipgras in a closer game.
All in all, however, it wasn't Nc
Kechnie's fault the Cardinals lost
four straight. 1t was the fault of
Babe Ruth and Lou Gehrig.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-10-10
199,O75 Paid to
See Big Games

BIZ UHited Press
ST. LOUIS, Oct. 10.-The official
receipts and attendance figures for
the 1928 world series announced to-
day, were:
Paid attendance, 199,075.
Net receipts, $777 ,290.
Commissions share, $77,729.
Players share, $419,736.60.
Club and leagues share, $279,-
824.40.
The players will divided a larger
share than ever before.
Attendance records for st. Louis,
we're broken at the Sunday tilt,
which was witnessed by 39,602 fans.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-10-10
IOtaIS .......... .4U 10 Il 2
Combs batted for Bengough in the
ST. LOUIS

AOtdlo % D II - v
Martin ran for Smith in ninth.
Holm batted for Alexander in ninth.
New York ............. 600 100 420-7
st. Louis ................. 00l 100 00l-3
Runs batted in-Frisch. Holm, Ruth 49,
Gehrig. Robertson. Combs. burst. Two
base hitS-High, Meanwhile, Orsatti, Lag
Zeri, Collins. Home runS-Ruth 81 ,
Gehrig, burst. Sacrifices-Hoyt, Frisch.
Combs. Stolen bases-Lazzeri Maranville.
Martin %. Left on bases--New York. IL;
st. Louis. 8. Double plays-Bottomley
and Meanwhile; Koenig and Gehrig. Base
on balls-Of Hoyt. 3; of Sherdel. 8. Struck
out-By Hoyt,, g. by Sherdel, i, by Alex
ander. /. Hits-Of Sherdel. II in s l-3
innings; off Alexander. 4 in 2-3 innings.
Losing pitcher-Sherdel Time of game
2 hours "a minutes.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-10-10
Yanks Broke
or Equalled
10 Records
New York Runs Hog Wild
in Short Series With ,
Cards.

PU Times Special
ST. LOUIS, Mo, Oct. 10.-The
New York Yankees, poor premature
ly pitied cripples that they were,
only broke or equalled thirteen
worlds records in crushing the
hapless st. Louis Cardinals in the
four games of the 1923 series for
the baseball championship.
The following record were estab-
lished by the Yankees:
They made nine home runs in world S
ADJUSTMENTS
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1928-10-10
Game Record in
Title Play
FINAL STANDING

FINAL STANDING
Won. Lost. Pet.
st. Louis ................ 0 900
First Game at New York, Oct; 4
YANKEES ....... 100 100 zoo zoo oY%-4
Winning pitcher-Waite Hoye Losing
pitcher-Billy Sherdel. Attendance-61. 425.
Second Game at New York. Oct. s.
Cardinals .......... 030 900 000-3 l
Yankees ............ 314 900 10x-9 8 2
Winning pitcher-George Pipgras. Losing
pitcher-GroVer Cleveland Alexander. At
Third Game at St. Louis. Oct. =
Yankees ............ 01O 2o3 1907 Z 2
Cardinals ........... 200 010 000-3 8
Winning pitcher-Tom Zachary. Losing
pitcher-Jess Haines. Attendance-39, 602.
Fourth Game at st. Louis, Oct. s.
yankees ............ 000oo6 1919 $40 500 IS 2
Winning pitcher-Waite Hoyt. Losing
pitcher-Billy Sherdel. Attendance-3f,-
331.
Grand Totals
Yankees-27 runs. 81 hits, errors.
CardinalS-l0 runs. "a hits 5 errors.
Evening star., 1928-11-02

The popularity of cheese as regular
article of diet is rapidly increasing and
people are more and more becoming
familiar with the many ways in which
this wholesome, nutritious food can be
used Time was, not so long ago, that
here in America we looked upon cheese
as something to eat with pie, or, II we
wanted to be particularly festive, 10
use in making a Welsh rarebit.. once
in q great while we would sprinkle
few shreds over macaroni and bake IL,
but that was the limit of our knoWleoge
as to its uses
When popular interest in nutrition
became more general cheese began to
come into its own. It's high nutrit1ve
value has long been recognized, ana
this in combination with its flavor has
helped a great deal in bringing 1t into
wider use, for, after all, we eat those
foods whose flavor we like. And there
are so many types of cheese that there
is q flavor for every taste, for they vary
decidedly in flavor, ranging from
mild cream or cottage cheese to the
strong cammembert and odorlferous
limberger.
The foundation of all cheese, how
ever, is the same-namely, the euro
of milk. 1t can, in fact, be considered
as a concentrated form of milk and
can be used to supplement part of the
milk used in the diet. 1t must be re-
membered that the curd of milk con-
tains all of the protein of milk and
large part of the minerals. The amount
of fat present varies according to the
kind of cheese. When made from Whole
milk it is about the same as in milk.
American manufacturers have re-
Gently become interested in duplicating
some of the types of European cheeses,
with more or less success. However, we
still depend upon Europe for most OF
our finest cheese, as it is in that Sec
ton of the world that the cheese in
dustry has been brought to its greatest
perfection over a period of centuries.
Since the food value of most cheeses
is about the same, the choice of the
kind we use depends largely upon indi-
vidual taste and somewhat, of course,
upon the price we wish to pay. Gener-
ally for most cooking purposes we use
cheddar, or, as it is more commonly
called, plain American or store cheese"
Swiss cheese can be used in some
cooked dishes, especially a combina-
tion of spinach, white sauce and eggs.
Parmesan cheese can be used to ad-
vantage when we want TO give an
Italian flavor to our food. 1t is eSpe-
cially good with spaghetti, with onion
or cabbage soup and with rissoto, or
a mixture of rice, tomatoes. onions and
green pepper with few shreds of meat.
1t is, perhaps, as luncheon or supper
dishes that we make the most use of
cheese, using it in place of meat.
Cheese fondu, cheese timbales, soufile.
some of the hearty toasted sandwiches
or rarebitS of various sorts; rice or
macaroni baked with a cheese sauce
and vegetables scalloped with cheese
Evening star., 1928-11-02
Two Sorts of Pie Crust

the prepared flour that is put up in
packages ready mixed with salt and
baking powder. I do not Pastry flour
is simply wheat flour milled in such a
way as to give it a small gluten content.
1t has nothing added to 1t.
The vegetable oil compounds, soft
lard or we'll clarified chicken fat, or
any shortening that can be readily and
thoroughly worked into the flour, should
be used if short, tender pie crust is
desired. This kind of texture de-
pends on a thorough distribution CT fat
throughout the flour, and it cannot be
secured if a very hard shortening Is
used.
A flaky crust, of which puff paste is
q good example, raaNlts from the use of
a harder fat. TEk sort of crust needs
a much less perfect blending of fat with
the flour, and small bits of fat should
always be present in the mixture when
the dough is rolled out In making
puff paste or any fiaky pastry it is
usual to mix only small amount of
fat with the -four and to add the rest
in small Jumps when rolling the dough.
Thorough chilling is also necessary to
achieve the layers of flakineSS in the
final product.
The methods OF mixing used are, firSt,
for the short, tender crust vigorous
rubbing together of the fat and flour
until the mixture is SO thoroughly
blended that no particles of fat can be
seen. This can be done by means of a
fork, the fingers or one Of those clever
little pastry mixing devices that can be
bought for very little and that are
made of a number of wires held to-
gether in a small frame, to use as a sort
of chopper in cutting the fat into the
flour.
Secondly, In making the f1aky crust
about one-fourth of the total amount
of fat is rubbed into the flour, water
added to make a stiff dough and the
remainder of the fat divided into three
parts. This Is chilled, each part cut in
small bits and dotted over the dough
as it is rolled out. The dough is then
folded over the fat and rolled again.
AS for baking, all pie crust should be
baked in hot oven, about 450 degrees.
Evening star., 1928-11-02
Planning a Weeks Food

sauce. 1t is a good thing to get out OF
n rut in regard to serving certain food
combinations. Apple sauce is good with
pork. because the fruit acid aids in the
digestion of the meat. and there was a
time when apples were about the only
fruit available in the Winter months.
Any other fruit acid will act in the
same way as that of apples. so far as
pork is concerned, and nowadays there
is quite variety of fruits available,
either fresh or canned Shredded pine
apple makes good sauce. as do Stewed
plums or apricots. and any of them
may be used as desired
In the toasted cheese sandwiches that
are served for supper Sunday night use
little finely chopped pickle mixed
with grated cheese for the filling. Make
the sandwiches first, using a liberal
amount of cheese in each. Then toast
them. The tomato jelly salad may be
made from the plain tomatoes, or
shredded cabbage or celery, or any Left
over vegetables may be added to tha
tomato jelly mixture just before il
StiffenS
Evening star., 1928-11-02

Experienced housekeepers look upon
any printed menu plan, such as we give
each week, as a means of providing them
with suggestions rather than any cut
and dried formula. They know that
there are many times when printed
form cannot be followed exactly, per-
haps because of market conditions, per-
haps because of family dislikes, and
often because of the question of econ
omy. And they know that other foods
can readily be substituted provided
they belong to the same group. For
instance, any hot cereal may be used
In the breakfast menu calling for hot
wheat cereral"-the main thing is to
get variety into the dietary and not to
serve the same food day after day.
Veal, beef or lamb may be substi-
tuuted for pork in Sundays dinner.
have chosen pork because it is an in
expensive meat at this time Of year,
and is a good cold weather food. You
will notice that cranberry sauce is used
instead of the more traditional apple
Evening star., 1928-11-02
Nutrition Nuggets.

Long, slow cooking is necessary for
the tough cuts Of meat in order to
soften the fiber and to develop the
flavor. The heat must be slow or the
meat will not be tender. Keep the
pan covered closely all the time the
meat is cooking in order to avoid loss
of flavor.
When the meat is boiled some of
the valuable food and flavoring ma
terials are dissolved out in the water.
This water or stock may always be
used either for soups, for the making
of gravies, or for cooking vegetables.
This latter method is used largely by
the French and not often enough in
our own country. Celery, for instance.
turnips or cabbage, are all improved
in flavor by cooking slowly in meat
stock or by braising in the oven In a
small amount of meat stock.
Meat that has been boiled merely
to make meat stock loses consider
able of its flavor but retains most Of its
protein and it can be used very nicely
for making meat loaves, croquetteS,
hash or some gelatine dishes. Extra
flavoring must be added but this can
be in the form of vegetables, little
chopped pickle, chopped olives, various
sauces, etc. Soup meat makes eco
nomical meat loaves and meat cakes.
Different seasons of the year make
their own appeal to our appetites, for
instance, in the Spring nothing tastes
quite SO good as the first young green's.
In the Summer the delicious fruits have
their special place in diet, while in the
cold weather warm, heat-giving foods
are most in demand, especially the
fatter meats such as pork and the
various pork products. Keep this fact
in mind and serve seasonal foods-they
not only meet the appetite needs better
but they are also much more eco
nomical.
Evening star., 1928-11-02
BY JESSIE A. KNOX.

Perhaps it is because pie is the ac-
knowledged Great American Dessert"
that the culinary ambition of the great
majority of housekeepers is to make a
perfect pie. Most of them are like the
young bride who said she could always
make the filling, and it was only the
crust that bothered her! For those who
have not yet achieved their ambition,
In so far as crust is concerned, the fol-
lowing facts may help:
There are two main types Of pie
cruSt-the short, tender variety, and
the crisp, fiaky kind; that is, this is the
technical classification. Those actually
produced run all the variations in be-
tween the two.
There are four factors determining
the kind of pie crust you make.
flour; 2, kind of shortening; 3, method
of mixing; 4, temperature of baking
Pastry flour makes the best pie crust,
because it contains less gluten than
bread -four. I have sometimes had
people ask me if by pastry -four meant
Evening star., 1928-11-02
Beautifying the Rooms
Variety in Treatment Involves Extensive Use of
Pictures and Other New Furnish
ings for the Home.

ture Is scarce and simple, as in a mar
row hall, decorative quantity is readily
impaired by the walls and is really
needed to avoid baroness of effect. Bold,
highly-colored designs add both warmth
and cheer, and since a hall is occupied
only for short intervals, this boldneSs
Of pattern does not weary one.
In the Kitchen.
A kitchen is primarily a workshop
and nothing should enter into it which
is not strictly practical. The busy
housewife cannot be hindered In her
work by handsome materials or acces-
sories which require constant care, but
on the other hand there is no reason
why one should stif1e ones love of the
beautiful and make the daily round of
work more of drudgery than need be
for the lack of what may be done with
a quart or two of paint and few
yards of tasteful curtain material.
A whole chapter might be written
about kitchen floors. You may choose
a hardwood floor and use small color
full rugs or Softwood, oiled or painted,
vanished and waxed, or cork and rub
ber tiling, or linoleum. Probably lin
oleum is best suited to all tastes and
purposes. 1t best combines the beauti-
full and practical. To preserve it, you
can varnish it or use liquid wax.
The correct color values for a kitchen
are as follows: Floor, darkest and
strongest color; walls and woodwork
lighter; ceiling lightest of all. Wood
work may be painted or finished in nat
ural wood colorS-white, cream, ivory,
gray, yellow and light blue are favor
ite colors for enameled woodwork.
When furnishings and walls are neu-
trail, the woodwork can become the
vivid color note of the room with ar
tistic effect. AS for walls, painted walls
are ideal, especially those that are
washable. Wall paper is effectively
used and can be made more service
able by one or two coats of Shellac.
Oilcloth is also practical, although not
so decorative.
A window seat in the kitchen is a
worthwhile plan. Not only will it make
the room more comfortable, but it pro-
vides seat where the light is good for
doing many household tasks. Under
meath the kitchen seat may be stored
many kinds of food. JellieS and jams
will be cooler on the floor than higher
up in the room on shelf. Potatoes,
onions, beets, turnips and carrots can
be kept handy for cooking. Pears can
be ripened, or oranges, apples and nuts
stored here. Bulk supplies, such as
-four, sugar or molaSSes, will be out of
the way and yet be convenient in such
a place. There may be separate COM
partments for each commodity if liked.
Evening star., 1928-11-02
WEATHER IS Az.
IMPORTANT ITET-

the large orchardists and growers are
prepared to meet the emergency by the
use of smudge pots which are lighted
at the first indication of frost
Although the markets were not quite
as we'll stocked as the week before the
prices apparently did not suffer. In
most cases they remain stable. Apples
are being received from nearby orchards
distant points. There seems to be
plentiful supply of melons which in
cludes Casabas, honeydews and Per-
slams. Casabas, so cents each; honey
dews, 25 to rs cents and Persians, so
cents to 81 according to size.
There is an abundance of ounces
which are selling for 10 cents pound;
crabapples, 10 cents a pound; apples,
Evening star., 1928-11-02

rack is made like those which are
placed directly on the floor, but the
addition of the legs makes it so con-
venient and adds to its charm.
This rack may be finished in walnut
mahogany or maple, decorated with a
hand-painted design in dark, rich
tones; the interior may be painted to
match the predominating shade in the
motif or may be left like the exterior
If this magazine rack is to be used
finish may be given it. If your room
will permit it, you will find that a
Chinese red exterior with black in
terror and trimmings will be very ef-
fective. Or black may be used for the
exterior with any shade desired for the
interior.
Evening star., 1928-11-02
Home in Good Taste
BY SARA HILAND.

There are all kinds of magazine racks
and all of them seem very handy and
attractive; but did you ever settle down
for a pleasant evening of reading and
find that the magazine rack was SO low
that you were put to the inconvenience
of leaning over to reach the magazines?
If you had had a rack like the one
in the illustration how easy 1t would
have been to put your hand on any one
you wanted. The pocket portion of this