davidaulloa/AmericanStories huggingface dataset:
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1929-05-24
EV. BISKUP JANOSKA PRIDE
DO AMERIKY.

= &
V dnoch Is. a 10. aprila zasa-
dalo V Bratislave generalne pre-
sbyterium evanj. cirkvi ma Slo-
vensku pod predsednfctvom bis
kupa dra Jura Janosku, a gene
ralneho dozocu 9sdra' Vanosissa,
Presbyterian vybayilo mnolio w
znamnych otazok. Medzi inymi
"a profesora ma yysok1 teologi-
sekd skolu miesto ar. Lanyiho Dol
vyvoleny prof. .Michal L1eansky,
teraz professor Kovne. Dalej
presbyterian vybsyilo statdt pre-
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1929-05-24
17-ROCNY CHLAPEC
ZUNOVAL zIVOT


William Rideout, 17-roeny CHA
pee {. 404 w. Earle Ave-, otra-
vii sa v utorok, vypij1c s. uncov
otravy. Prv nez to vykonal, po-
ziadal susedov, ably oznamili jeho
rodicom, re ide nieco vykonat'
Chlapec prestal chodit' do skoly,
ked' mu polo Is rokov vandro-
val. Ked' sa vratil, otcovi pove-
dal, re videl a zkdsil dost' sveta,
re mu je uz cely zivot zunovany
Preto jeho otec mysli, re chlapec
sa otravil pre- zunovanie zivota.
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1929-05-24

nu Mariu Stefancikovu, Alzbetu
VyvozilovG, Kristinu Hlubovico-
yu, Mariu Trnakovu, Gabrielu
Behrenakovu a Jozefinu Dzurba-
kovicov6. Gin dostal sd prud-
kej vode pri mlyne do prddu, pre-
vrhol sa a vsetky zeny octly sa
pod mlynskym kolesom. Ma kirk
topiacich prisiel mlynar so svojim
synom, sadli do svojho clnu a 20.
darilo sa i'm pat zien zachranit
Vahu. Gabriela Behrenakova lsa
ale utopia.
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1929-05-24
POMNIK GENERALA STEFA-
NIKA v BREZNE.

Dna 4. a 5. maja bolo V Brezne
(Nitr) odhalenie pomnika gene.
rala M. r. Stefanika. Pomnik bol
postaveny nakladom 10000 Ke.
na Masarykovom namestf pred
mestskym domom. Pomnik je die.
lom akad. maliara Jozu Pospisi.
la Bratislavy a je ojedinely v
strednom Slovensku. Slavnost.
nym recnikom tel prflezitosti
bol Stefan krcmery, tajomnfk
Matice Slovenskej Turc. Sv
Martina.
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1929-05-24
MOVE SKoLsKE zAKoNY.

Minister skolstva DIR. Stefanek
predlozi v najblizsom zasadnuti
poslaneckej snemovni osnovy no.
yych skolskych zakonov size
zakon % obvodovych mestian-
skych skolach, zakon o postatne-
nj skolskych inspektorov a zakon
staropenzistoch nestatnych skol
ma Slovensku.
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1929-05-24
POL MILIONA KULTURNE
CIELE.

Slovenska Banka, ktora slavila
5O-rocne jubileum, venovala POI
miliona Kcs ma slovenske kultnr.
he ciele.
Slovensku Banku zalozili Ma.
kovickovci V Ruzomberku. Cd
prevratu ma centralu Bratisla
We. Je jednou najvacsich slo-
venskych bank.
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1929-05-24
SEsT zIEN POD MLYNsKYM
KOLESOM.

Sered, 27. apr. * prievoznikovi
Stefanovi Krchovskemu prislo ME
koI 'ko zien Valtosdra, ktore
chcely ist' cez Yah do yinohra-
dov. Prievoznfk previezol zeny a
ked' sa tieto vecer vracaly zpat
domov wal naraz do srojho 81
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1929-05-24
NovY cAsoP1s.

V Ruzomberku zacal vycha-
dzat' socialne-demokraticky dvoj-
tyzdennlk "Slovensky pozorova-
teP."
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1929-05-24
VYZNAM CRAFTSMANSHIP
PRlSTAVU RASTIE.

Bratislavsky prfstav bude te-
raz este intenzivnejsie budovany,
ako dosial'.
Prave bola zadana stavba no.
v6ho skladiska (uz strnastehol.
.S16asne sa zadaya stayba porta-
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1929-05-24

zakladiny usnieslo sa, ably luAe-
ransku slovensku diasporu v A
merike navstivil biskup DIR. Jur
Janoska a Silinsky farar Fedor
Ruppeldt.
The Washington times., 1929-10-01
BYRD SENDS sos
FOR COFFEE

A brief radio message bearing an
urgent message for 500 additional
pounds of coffee has been received
from the Byrd Antarctic expedition
base on the ice barrier, Little Amer
lea.
Within the short space of about
one year the members OF this expe-
dition have consumed almost the
entire original shipment of "a tons
of coffee. This quantity of coffee
means 5000 one-pound tins, enough
to supply a normal family for more
than 10 years.
It is natural for the men on Little
America. where they are enduring
the bitterest cold known to man, to
have a keen desire for steaming
hot cup of this stimulating bever-
age, and this huge consumption of
coffee is a certain sign OF their
liking for the particular brand that
is served.
Their request for coffee Is being
answered Immediately by the Great
Atlantic and Pacific Tea Company.
A shipment of 500 pounds is being
sent on the whaling vessel Nielsen
Alfonso, which left Norfolk this week
and Is sailing direct to the ice bar
r:er on which the expedition Is en-
camped. This will reach the Ice
barrier around Christmas, as 1t is
impossible for a ship to break
through before that time.
The Washington times., 1929-10-01
TO MAKE The MOST
OF TOMATOES
Try This New Recipe by a
Famous Woman Cooking
Expert
LUNCHEON
Pineapple Surprise Salad
DroD Riscuits Hot Chocolate

Cut tomatoes in halves-as many
az you wish to bake. Arrange on a
creased pie plate. Sprinkle each
tomato with minced onion, salt and
pepper. Dot with butter and sprin-
kle with sugar. Bake in hot oven
(45Oo F. about Is minutes, until
brown on top.
Notice the Sprinkle with sugar"
It has been rediscovered that dash
Of sugar is the secret of delicious
vegetable cookery. This old secret
was lost until four cooking experts
rediscovered it recently. Cook vege-
tables in little water and add dash
Of sugar while they are cooking. It
does not make the vegetables taste
sweet. But it makes them taste bet
ter than any vegetable foods you
probably have ever tasted. A dash
Of sugar develops and builds up the
delicate enjoyable vegetable fiavors.
The results will surprise you.
See that the children and adults
in your family eat enough milk,
vegetables and fruits. These are
rated by scientists as the three
basic foods. Use a little sugar to
make delicious milk desserts, and
milk drinks such as milk shake and
egg-nog. Sprinkle sugar on corn
fakes. Use sugar in stewed fruits.
Convince yourself now of the won-
ders Of sugar in cooking vegetables.
Hundreds Of thousands of chill
dren--many doubtless in prosperous
families-are suffering from under
nourishment. Use sugar flavor to
promote enjoyable, healthful eat
ing. Good food promotes good
health. The Sugar Institute.
The Washington times., 1929-10-01
A MEAL IN ITSELF
pound ground steak

pound ground steak
onion.
n can OF tomatoes.
"A package of spaghetti.
4 pound of cheese.
II green pepper mushrooms II de-
sired).
tablespoon prepared mustard.
Grind one pound round steak and
one onion. Brown In butter. Add N
can of tomatoes and simmer 20 min
utes. Cook n package Of spaghetti
10 minutes in boiling, salted water.
Blanch in cold water. Add to meat.
Season with prepared mustard. Add
4 pound of cheese, chopped green
peppers, mushrooms If desired and
one tablespoon Of prepared mustard.
Pour into creased casserole and bake
one hour in moderate oven,
The Washington times., 1929-10-01
FOR
SCHOOL LUNCH ].

For a finicky child make the
lunch box festive. This can be
done with little additional trouble.
Procure several dozen attractive
paper napkins with interesting
figures. BY alternating their rse
an element of surprise is injected
into the lunch box. Or cut colored
material from the pages OF the
women's magazines and paste them
on the top Of the glasses in which
salads or desserts are packed.
SCHOOL LUNCH BOX MENU
Lunch Box Salad
Ground Carrot and Celery Sandwich
Gingerbread
Hot Cocoa lin thermoS hottlel
Lunch Box Salad
. tablespoons cottage cheese.
tablespoon chopped fruit Gigs, dates
tablespoon ground nuts (peanuts,
almonds or walnuts).
Lettuce.
Peel orange and cut pulp In small
pieces, draining 1t from all extra
Juice and removing all membrane.
Mix orange pulp, cottage cheese
drained dry), chopped fruit and
nuts. Pack in glass jar Or jelly
glass which has been lined with
lettuce leaves and which has a
tight cover. This salad Is given
variation by using, different fruit
and nut combinations.
Ground Carrot and Celery Sandwich
Mix ground raw carrots, celery
and nuts with lemon juice and boiled
dressing; put mixture into a case
made by cutting a roll in halves
and scooping out part of insiie
Fit halves together.
The Washington times., 1929-10-01
HOW To PUT Up
OUNCES

The ounce makes favorite jelly
and Is often canned and preserved.
But there. in many localities, it's
usefulness ceases. A cousin of the
apple, it may be cooked in almost
any way in which the apple Is
cooked and for it's adaptability,
wholesomeness and delicious flavor
deserves high place among our
fruits
Quinte Sauce will keep In a cool
place for several days and serves
as the foundation for various other
dishes. Wash the ounces with a
brush, quarter them, remove the
seeds and any defects. Cover with
water and cook gently until tender.
1t is not necessary to remove the
skins, as they will be rejected when
fruit is strained. Drain off the
water and utilize it for jelly. Press
the fruit through sieve, or a po-
tato-ricer and sweeten to taste
For variation after sweetening add
a little grated nutmeg or few
drops of lemon juice. A spoonful
of preserved pineapple added to
each serving makes a most delecta-
BILE combination.
For Ounce Fluff, allow one Egg
white to each pint of sweetened
ounce sauce. Beat the egg-whites
very stiff and fold into the sauce.
Chill and serve plain or with cream.
For more elaborate dish, line indi-
vidual glasses with strips of sponge
cake, fill with the fluff, and top
with whipped cream and either a
candied or maraschino cherry.
Perhaps not everyone knows that
the ounce is the original of all mar
malades. The Portuguese word for
ounce is 'marmelo." Hence. the
confection made from the fruit is
known as "marmelada." This in
highly priced in Brazil and when cut
in fancy shapes and rolled in sugar
1t Is served as a choice confection:
sliced and served with chees 1t is
always favorite dessert. A popular
sandwich Is slice OF this marina
lade between two slices of cream
cheese, either with or without bread
To make this confection, prepare
two quarts of quartered, peeled
ounces, add three cupfuls OF water
and cook until the ounces are ten
der. Then put them through a
potato-ricer and measure. Add an
equal quantity of sugar, one tea.
spoonful of cinnamon and one
eighth teaspoonful of cloves. Return
to the fire and cook until very stiff
and thick. Toward the last it will
be necessary to stir the mixture con-
stantly to prevent its scorching.
Put into steriliZed glasses and, when
cold, cover with paraffin.
The Washington times., 1929-10-01

with salt, pepper and grated cheese,
top with slices of cooked bacon and
cover with the remainder of the
bread, toasted side down. Cover
with a damp towel until needed,
then brown each side Of the sand.
witches in melted butter, in the chat
ing dish or grill.
For Mexican Relish-Slice one
half pound of soft American cheese
fine and melt 1t in two tablespoon
fuls of butter. stirring constantly.
Add one green and one red pepper,
finely minced, and season with one.
quarter teaspoonful of salt, one.
eighth teaspoonful of paprika, one.
half teaspoonful of sugar and a
speck of Cayenne pepper. Add one
can of kidney beans and two table
spoonfuls of catsup. Heat thoroughly
and serve on hot, buttered toast.
Serves six.
Italian Eggs-Cook one table
spoonful of minced onion in two
tablespoonfuls of melted butter until
the onion is golden brown. Then add
one tablespoonful of minced parsley,
two cupfuls of tomatoe sauce and
one-half cupful of diced. soft cheese.
Add salt to taste. Stir constantly
until the cheese Is melted, then add
four slightly beaten eggs. Continue
stirring gently until the eggs are set.
Serve on buttered toast Serves six.
For Savory Sandwiches-Mince
ham fine and moisten 1t with mayon.
naise. Make sandwiches OF slices
of white bread spread with butter
and the seasoned ham. Press to.
gether firmly. cut in halves, trim
off the crusts and dip in a batter
of one egg and one cupful of milk
seasoned with one-quarter teaspoon
full of salt and one-eighth teaspoon
full of pepper. Brown in melted but
ter in chatting dish and serve at
once. The sandwiches may be pre-
pared any time during the day and
Drowned when wished. Any sort Of
savory filling may be used for these
enabling one to utilize
left-overs economically. They may
he Drowned in frying pan, If pre-
ferred following the same directions
The Washington times., 1929-10-01
STOCK FOR SOUP

This Is made from meat or bones
of cooked joints of meat tomitting
the faU to which may be added
chicken. turkey. beef or mutton
bones well broken up. Put this
in cold water without salt, let 1t
come slowly to the boiling point,
then skim well. Set it back and
let 1t simmer gently for six hours,
add little pepper and salt. strain
into a stone jar. let 1t cool and
remove all the grease. This stock
will stand for many days II kept
cool. and is ready for all kinds OF
8up.
The Washington times., 1929-10-01
M|NUTE,M|NUTE
Who s GOT ONE?

Work plans submitted to Good
Housekeeping Institute were found
so rich in suggestions for short
cuts that they were passed on to
other housekeepers. Under the
challenging title of Minute, Min
ute, Who's Got a Minute?" one
housekeeper lists her greatest time.
saying methods OF work. Here they
are:
/. There are but 12 hours in any
day--and isn't it short pattern?
1t takes considerable turning around
so that a full day will cut to ad
vantage and still allow for trim
mings of recreation. but 1t can be
done.
9. Isn't 1t a waste of valuable
time to stand In line awaiting ones
turn In the stores? / do my mar
keting around o'clock. Usually
I'm the only customer. / not only
get prompt service, but also get
the pick of the stock. especially at
the green.grocers. Then / come
home to make the beds, which have
Ieen airing, and wash the dishes,
which have been soaking.
3. Isn't 1t waste of precious time
to wipe dishes and then carry them
to cupboards, when those same
dishes must be taken out and used
at the next meal? / wash mine,
put them carefully in a wire
drainer, pour scalding water over
them, and leave them covered with
a clean towel. I wipe the silver,
but that is all. Neatly arranged.
clean dishes on the drainboard do
not seem "shiftless to me. / use
time saved In this way to prepare
as far as possible. the next meal.
/ make my mayonnaise as soon as
the bowl lis empty, instead of wait
ing until | want to mix the salad
I mix and sift the dry ingredients
for biscuits and keep this on hand.
4. / have learned to cut out the
nonessentials. / find that cookies.
and baking powder biscuits, too,
are not pnattractive and taste just
as good when the batter is made a
little thinner and dropped from a
spoon, as when I rolled them out
and cut them with a cooky cutter
| know make them much more
frequently IMAM l. uIu Wnpn
thought they had to be rolled.
5. On Monday mornings | read
my paper in the laundry while the
washing machine sings it's lay
Then. when the $40 trolley brings
Martha by the-day" the sheets are
ready for her to hang out. With
this early start things dry much
sooner, and she is able to finish the
ironing the same day.
The Washington times., 1929-10-01
PUDDING TIME HERE

According to an old proverb. THE
proof of the pudding is in the eat
ing" and now Is good season OF
the year to test the truth of the say
ing. Everyone's appetite Is whetted
by the sharp air and the ices and
parfaits which were so popular in
hot weather, retreat to the back
ground as our choice turns to hot
puddings or heavier desserts with
which to finish off the meal.
Puddings may contain cereals,
eggs, milk, fruits or honey as well as
other products, but these foods are
considered important for our gem
eral well-being and we are wise to
consider this factor in selecting our
dessert.
The Washington times., 1929-10-01

Your guests will enjoy helping
you and the food will be doubly
relished as there is an undisputed
charm in eating a tasty dish which
has been prepared before you.
1t Is desirable to prepare before
hand just as much as is possible so
that everything will be ready to
put together when the time comes.
Keep away from the use of kitchen
utensils, and select instead attrac-
tive individual ramekins or cas-.
seroles for holding some of the in.
gradients. such as butter and flour.
all previously measured. Measure
the liquid with a standard measur-
ing cup and then, pour 1t into a
pitcher. Use a fruit or steel table
knife for cutting, IL needed, though
most of this may be done in. the
kitchen before the guests arrive.
Plar to have everything convenient,
but at the same time dainty and
attractive. A tray will be found
convenient for holding all these
small accessories. The recipes
given here may be prepared on
tHc SEHIt IdDlc StOtC VI thdhties
dish.
Olive and Spaghetti Rarebit-
Put into the chatting dish or elac-
trio grill one-half pound of finely
diced soft American cheese, one
half cupful of chopped, stuffed
olives. one teaspoonful of Worces-
tershire sauce, one tablespoonful of
tomato catsup, one-half teaspoonful
of salt and a dash of pepper. Bea:
one egg slightly with four table.
spoonfuls of water and add to the
above mixture. Apply the heat
and stir continuously until the
cheese is melted and soft and the
entire mixture is smooth. Then add
one-quarter pound of spaghetti
which has been previously steamed
until tender. Stir until we'll heated
and serve Immediately. This recipe
serves six to eight persons.
s. Sorrento Sandwiches-Toast lightly
on one side the required number of
slices of bread. and butter literally.
Prepare sandwiches by placing thick
slices of tomato on the toasted sides
of half the bread. Sprinkle each
The Washington times., 1929-10-01
Recipes Tested By
Good Housekeeping

These household articles are
supervised by the information.
ally recognized Good House
keeping Institute. which Ia con.
Quoted by Good Housekeeping
Magazine.
In their fully equipped,
modern laboratories types of
household devices are tested
by corps of scientifically
trained men and women.
furthermore. new cookery
methods are constantly being
evolved TO save steps, time
and labor to housekeepers.
All recipes are tested and
standardized and will always
work II directions are care.
fully followed.
Recipes printed on this page
serve six pe0pl. unless other.
wise specified.
The Washington times., 1929-10-01
GRAPE JELLY CAKE

eggs.
| cup flour
tablespoons baking powder.
1 cup powdered sugar
tablespoons milk
Concord grape jelly.
Sift dry ingredients, beating
whites and yolks Of eggs separately.
Mix sugar with beaten yolks. Add
sifted flour. and mix we'll Add
milk. Fold In stiffly beaten whites.
Pour into 3 shallow Jars and bake
fifteen minutes in hot oven.
When cool spread with graps jellv,
placing each layer on top Of the
other. Sift powdered sugar ON top
layer
The Washington times., 1929-10-01
GRAPEJUICE ICE
(s To 10 servingsl

tS To 10 servingsl
II cup sugar
| cup water
/ pint grape juice
1 pint ginger ale
Make a syrup by boiling sugar
and water for five minutes. Cool.
Add grape. juice and ginger ale.
Freeze In freezer or tray of electric
refrigerator for three hours or
longer. A dark wine color ice.
To make ice cream, freeze to O.
mush then add cup cream.
whipped stiff, and continue freez-
ing: The cream makes this a
violet color.
The Washington times., 1929-10-01
LIME SHERBERT
az ssrviRgs)

or serVIbgs)
1 tbsp gelatine
1 cup sugar
4 Guns lime carbonated beverage
4 egg whites. whipped stiff
u cup almond or pistachio nuts,
chopped
Soak gelatine in 2 tablespoonfuls
or cold water five minutes. Add II
cum boiling water and stir until
dissolved. Cool. Add sugar and
lime beverage. When partly frozen,
at thick mush stage, add egg whites
and nuts. Freeze in freezer or
trav of electric refrigerator. A very
pleasing flavor and a light green
color.
The Washington times., 1929-10-01
COCOA DROP COOKIES

IN Cups sugar
u cup (scant) melted lard or butter
II cup cocoa
egg
y cup sour milk
y teaspoon soda
4 teaspoon cream Of tartar
l cup nut meats
teaspoons vanilla
Pinch of salt Of lard il usedl
Cream sugar, salt, cocoa and lard,
add egg and beat well, dissolve
soda and cream of tartar in sour
milk and add nut meats and vanilla.
Add enough flour to make the right
to drop from teaspoon
and retain shape. Bake in moder-
ate oven.
The Washington times., 1929-10-01

Housekeepers, no matter how
adept and experienced they may be,
generally welcome suggestions FOR
the daily menu. Here are two for
this week:
LUNCHEON
Pineapple Surprise Salad
Drop Biscuits Hot Chocolate
For Pineapple Surprise Salad ar
range one slice of pineapple on
each Individual serving OF lettuce,
using six slices Of pineapple In all.
Mash one large cream cheese and
spread over the pineapple slices.
Then sprinkle them with part OF
one-third cupful of finely chopped
pecans. top with a layer of fruit
salad dressing, sprinkle with the
rest of the nuts and arrange strips
Of pimiento across the top. Mara
schino cherries may also be used
as a garnish. Serves six.
DINNER
Stuffed Flank Steak
Baked Potatoes
Creamed Onions String Beans
Lettuce with ROquefort
Dressing
Peach TapiOca Pudding
For Stuffed Flank Steak select a
flank steak weighing two pounds,
Spread with a bread stuffing, roll
and secure with skewers. or tie.
Make the bread stuffing as follows
Mix thoroughly four cupfuls OF
bread crumbs, three small onions
chopped fine, two eggs slightly
beaten, one teaspoonful of mar
joram. two teaspoonfuls of sage
two teaspoonfuls of salt, one-half
teaspoonful of pepper, one teaspoon
full of thyme, four tablespoonfuls
Of melted fat and two tablespoonfuls
Of hot water. Roll the stuffed
steak in seasoned flour and scar
quickly, either in hot Dutch oven
or Skillet. II cooked in a Dutch
oven add two cupfuls of hot water
and cook two hours, adding more
hot water every half hour. Pota
toes and another vegetable may be
added at the end of one hour. II
it is to be cooked in the oven, place
in casserole. add one-half cupful
of hot water and cook one and one
half hours at 400 degrees F. Re
move to a hot platter. remove
skewers or string and thicken gravy
In the pan. Serves six.
The Washington times., 1929-10-01
FLAKED FISH AND CHEESE
? cups fish flakes
Il cup grated cheese

cups fish flakes
"a cup grated cheese
eggs
i cup evaporated milk diluted with
! cup of water
l tablespoon butter
rolled chackers
MIX fish flakes and cheese. Add
the beaten eggs and diluted milk.
Pour into buttered casserole, cover
with crackers folled and mixed
with melted butter. Cover and bake
80 minutes in medium oven.
Yield: five servings.
The Washington times., 1929-10-01
CONCORD GRAPE JAM
/ cup Concord grapes.

] cup Concord grapes.
n cup sugar.
Wash, remove Concord grapes
from stems, measure and press pulp
from skins. Boil pulp until it will
separate from seeds. Rub through
strainer, add skins to pulp, and
boil for three minutes. Add sugar
boil gently until slightly thickened
Pour into sterilized glasses. When
cool cover with paraffine.
The Washington times., 1929-10-01
GRAPE SHERBERT

pint grape juice. T
cup sugar
quart milk.
Heat grape juice. and dissolve the
sugar. Mix thoroughly with Ice cold
milk, Freeze ct once.
The Washington times., 1929-10-01
FUDGE FILLING

~ tablespoons butter.
u cup cocoa.
IN cups sugar
Il teaspoon salt.
4 cup milk.
Il teaspoon vanilla, Van. & Cou.
Place all ingredients together in a
saucepan, cook slowly until they boil:
beat until smooth before spreading.
Anyone with a chocolate tooth" will
The Washington times., 1929-10-01
TIPS FOR INFORMAL ENTERTAINING
FLAKE CHARLOTTE

az cups corn flakes.
cups sweetened apple sauce.
Rind OF u lemon Cor Juice from
n of either an orange or lemon.
In a buttered pie dish spread q
layer of rather finely broken corn
flakes. Cover with a generous por-
ton of apple sauce and top with
corn flakes, dotted with butter. Bake
for Is minutes in hot oven (40O Fl.
Serve with whipped cream. Serves ..