davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-08
Fruits and Vegetables
Plentiful in Markets

Recently man in restaurant pick
ed up an apple and described its spe-
cies and the vicinity of its growth. 1t
was probably more appetizing to him
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-08

MENU FOR A DAY.
BREAKFAST.
Stewed Prunes.
Hominy with Cream.
Minced Beef on Toast.
Coffee.
LUNCHEON.
Vegetable Hash. Diced Beets.
Hot Corn Cakes.
Spiced Apple Sauce.
Gold Cake. Tea.
DINNER.
Consomme.
Lamb Chops
Baked Potatoes.
Dreamed Broccoli.
Banana and Nut Salad.
Chocolate Tapioca. Whipped
Cream.
Coffee.
MINCED BEEF ON TOAST.
Make medium thick cream
sauce. When boiling put into
sauce / cup finely minced roast
beef, teaspoon poultry season.
ing, pepper and butter. Pour
over hot buttered toast.
GOLD CAKE.
One cup sugar, 2 rounding ia
blespoons butter, 2 egg yolks, 2-3
cup sweet milk, ~ cups flour, 2
teaspoons baking powder, u tea
spoon salt: flavor with vanilla.
Cream sugar and shortening thor
oughly, then cream into same the
egg yolks and add fiavoring.
Have sifted flour, baking powder
and salt ready, and add alter
nately with milk. Beat just a
little and bake in moderate oven.
VEGETABLE CONSOMME.
Melt u cup butter, add 1 tur-
nip, / carrot and l potato cut
into dice and l sliced onion, and
stir and cook until light brown.
Remove from five, add II cup
celery tops, / cup tomatoes, sprig
parsley, teaspoons salt, Il tea
spoon pepper and 2 quarts cold
water; cover and let simmer l
hour. Add / teaspoon kitchen
bouquet strain. reheat and serve.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-08

To make prepared gelatin mixture
grow firm rapidly when in hurry, add
only half the amount of boiling water
called for. When all is dissolved add
the other half in the form Of crushed
ice and ice water. The jelly will then
be firm in a very short time. When
q aFs . .gs!atsa sad ;{SE a lasg e.,
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
BABY'S DAILY
TOOTH DOZEN

As soon as baby can be safely
trusted alone with it, give him q
small piece Of toast from Rice's
Bread. Food specialists advise
toast at the beginning Of each meal
for small children. 1t teaches them
to chew slowly and gives jaw exer-
else, so necessary in helping teeth
develop properly and in prevent
ing adenoids. It also starts his gas
trio juices flowing and thus makes
his other food digest better. Be-
cause Riee's Bread is made with
extra yeast and fresh, rich milk, it
has an unusual amount Of the min
erals 50 necessary to make strong
bones and teeth.
"Toast Melba" is ideal for chill
dren. 1t is made from Rice's Bread
sliced thin, cut in small squares
and placed in q very slow oven
with the door partly open, until
the squares are thoroughly dried
and q light brown.
The slow baking of Rice's famous
Split Top Loaf makes it digested
easily, with no soggy Jumps to dis
turb small tummies. It's delicious
wheaty homemade taste makes
children love it plain, with just
butter, especially If you cut the
slices into long =" finger" for them.
A light sprinkling of white or
brown sugar transforms it into q
real party treat.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
The Correct Way to Serve
Bread at Luncheon

The first requisite is of course
that bread be of the finest quality.
For good bread "makes" even the
simplest meal. It should have q
fine white crumb that tastes Of
wheat and sunshine. One of our
customers Of many years. stand
ing says, "When I want every
thing perfect, use Rice's."
Whether you serve it on q Geor-
gian silver tray engraved with an
ancestral coat Of arms, or on a
pretty china plate, you are sure
that your bread is delicious If it is
Rice's. A dainty napkin may be
placed on the tray or plate and the
bread cut in pieces half an inch
thick. Then cut the slices into OBJ
longs or across into triangles, and
lay overlapping each other.
Butter may be served in balls or
in the appetizing "curis" made
with the inexpensive scoops bought
at any house furnisher's.
With its snowy, even-textured
crumb and crisp. golden-brown
crusts, Rice's Bread, with its rich
wheaty taste and homemade"
aroma, is a delightful accompani-
ment to any luncheon, elaborate or
simple.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
To Help Start the Day
Right-Rice's Slices
at Breakfast

No more grumbling or delays at
breakfast because somebody sliced
the bread crooked and it won't
toast properly. You can do as
thousands Of housewives are doing
buy your bread in the ready-cut
loaf, "Rice's Slices" The loaf is
cut by machinery into slices of
exactly the same thickness. A
cardboard tray holds the slices
snugly together in loaf form.
These waste-saving slices make
trim, appetizing sandwiches be-
cause they are so even and uni
form. Few people can cut bread
straight, especially in a hurry. So
always have these even, delicious
slices on hand to make lunches a
joy.
And Rice's Slices stay so beauti-
fully fresh. Just remember to tuck
the waxed wrapper around the
cardboard tray.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
BREAD ;. The Most Important
Energy-Yielding Food
Fresh Milk and Double Yeast
Make Rice's Bread Extra Rich.

erals 50 vital to bone and muscle
growth.
The homemade taste Of Rice's
gives a new SAVIOR to familiar bread
dishes-the croutons and buildings
and "on-toast" dishes that are SO
quick to prepare and SO delicious.
You will be pleased with the
way Rice's stays fresher than or
binary bread. The fine quality
shortening and gluten-high -four
hold just the right amount of
moisture in each little cell and
its Tnoistness is preserved by the
process by which oven-heat is
taken away. Cooled very slowly by
cold, moist currents of air, the
moisture Of the inner loaf and the
crustiness Of the outside are re-
tanned.
Every loaf has that wonderful
fresh-b4ead aroma when you pull
back the wrapper. Rice's Bread is
delivered t1oice daily to the grocer
delicious oven-fresh loaves that
make your family like and eat
more bread than they ever did
before.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02

Have you wondered just why
Rice's Bread has that full-fiavored
"wheaty" taste and delectable
aroma that sets it apart from
ordinary breads? The answer id
simple-it is really homemade"
with fresh, rich milk, double
strength yeast, an extra amount Of
delicate vegetable shortening, and
the finest grade Of protein-high
-four.
The proportions Of these good
food elements are worked out to
make . perfectly balanced nour-
ishing loaf. And then it is mixed
so carefully and baked so slowly in
the famous Split Top Loaf that
the full values Of these excellent
"makings" are preserved at their
best. That makes the texture 30
fine and firm, the crust so rich and
good.
That is why Rice's Bread is es-
pecially valuable for growing chill
dren. It furnishes not only the
daily energy-elements that active
children must have, but it is rich in
bodybuilding proteins and min
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02

With a little thought you can
make the simplest sandwiches look
and taste marvellously tempting
and delicious. The main essential
is, Of course, good bread. Rice's,
with it's good, wheaty taste, makes
delightful ones, with just golden
butter and no filing. Even a loaf
several days old makes wonderful
sandwiches because the rich in
gradients and careful baking keep
Rice's fresh for a surprisingly
long time.
In making sandwiches, always
cream the butter with a teaspoon
until it spreads easily-never melt
it. Use q wide-bladed knife to
spread with, and spread BEFORE
CUTTING. And by all means have
your knife very sharp for attrac-
overlooking sandwiches. With
Rice's Bread and a sharp knife you
can make almost tissue-thin slices,
even if you are using an oven-fresh
loaf. The delicate vegetable short
ening used in Rice's gives tender
ness that makes it cut easily with
out tearing or crumbling.
After taking off your first slice,
spread your filling on the second
slice without buttering it. Then
turn the two together at once so
they fit perfectly. The crusts may
be trimmed off at once or several
sandwiches can be piled up and
trimmed at the same time. (These
crusts of Rice's Bread are so rich
and nutritious and delicious they
should be dried out in the oven and
used as crumbs to enhance the
goodness Of other foods!)
Cut some of the sandwiches into
triangles and lay with the points
overlapping. Cut others into long
fingers and pile up log-cabin fash
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
HOW TO CUT BREAD

slices as you need, press the two
cut edges together, and re-wrap in
the waxed paper wrapper.
You can always get fragrant,
even slices from Rice's Bread that
never tear or crumble, because
Rice's is made with extra shorten
ing, and because of the high gluten
and protein content -four, which
gives it body. These ingredients
keep Rice's Bread fresh longer
than the ordinary loaf. The
method Of cooling each crispy
golden loaf after baking is another
factor in its freshness. It is cooled
by moist, cold air, very slowly.
This allows the loaf to retain all
it's inner moisture without any
suggestion Of sogginess, and keeps
the crusty outside that makes
"just bread and butter" so deli
cious when it's Rice's,
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02

Always use a knife with .
straight edge. The old style ripple
edged bread knives tear the bread
and make smooth slices impossible.
And give your knife a few strokes
on the sharpener. A sharp knife
makes it easy to cut perfect slices
quickly and deity.
Turn the loaf on it's side and be-
gin cutting at the corner where
bottom and side Of the loaf join.
Watch carefully to see that the
knife does not slant toward the
back of the loaf, making a wedge
shaped slice that does not look so
appetizing nor toast so well as a
neat, even slice.
If the loaf is not going to be used
up at once, you can prolong it's
freshness by cutting at the middle
of the loaf instead of at the end.
When you have taken off as many
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02

piece an appetizing twin to the
last-for Rice's Bread is made
with an abundance of fresh, rich
milk, the delicate sugar of which
browns evenly into a wonderful
"sun tan" Bread without this
extra rich quality of milk has a
slightly charred taste.
Don't you recall having eaten
such toast? In it the starches just
char. It cannot be toasted slowly
and deeply for it burns too quickly.
But Rice's, having this rich con-
tent, browns quickly for moist
inside toast, or slowly and deeply
for the toasted-clear-through oven
Drowned kind.
The fine delicate crumb of Rice's
Bread makes toast that has a COM
pact, even grain with no coarse
holes to let melted butter drip I'M
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
Add Test to Food While
Y
Preventing Waste

Clever housewives have discov-
cred a new way to dress up dishes
and make them extra tasty-and
save money while doing it. Just
convert into savory crumbs all
broken pieces and sandwich trim
mings, and you get the maximum
value from every loaf of bread.
Keep a pan in the oven and pop
into it every stray piece of bread.
Every two or three days run the
dried out pieces through the food
chopper, and put the crumbs into
a glass jar covered with a piece Of
thin cloth, held on by an elastic
band. If possible, keep on top of
the gas-oven 50 that the crumbs
will always be dry.
Of course Rice's Bread makes
delicious crumbs even when fresh,
for it is SO thoroughly baked that
light, fiaky crumbs may be quickly
made from an oven-fresh loaf. But
if dried-out bread is used, you are
getting an added economy from the
already remarkable bread value in
a loaf of Rice's.
For delectable looking baked
dishes, use buttered Rice's crumbs.
Their delicious golden-brown is SO
appetizing! The rich, nutty flavor
of Drowned Rice's crumbs adds
immeasurably to the taste. Melt a
little butter or dripping and pour
over the crumbs. Toss lightly until
they are thoroughly moist but not
greasy. Spread over any dish that
is to be Drowned.
Stufings, scalloped dishes, Gro
quotes, binding, for sauces, meat
loaves, all take an extra delicious
ness when they are made with nut
like Drowned Rice's crumbs.
Rice's Butter-crunb sauce is de-
licious poured over asparagus,
broccoli, caulifower, etc. Stir two
tablespoons Of melted. butter into
four tablespoons Of fine crumbs of
Rice's Bread.
Broiled mushrooms, chops, etc.,
are given an added goodness if a
thick butter-crunb sauce is placed
under them when broiling. The
juices are absorbed and preserved
by the delicious sauce.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02

expectedly through. This lovely
even texture is owing to watchful
attention to every step in rising
and baking and to the high quality
of the carefully blended wheat
-four.
For Toast MelbG 49, every day
growing in popularity-Rice's
Bread is particularly adapted, be-
cause it cuts so very thin, even
when freshest.
To attain perfection in this
smart toast, place paper-thin slices
of Rice's Bread on cooky-tin or
fiat pan. Have the oven very hot
and Immediately on putting in the
bread, turn the flame very low.
Watch carefully and turn fire.
quently. When a pale yellow
don't let it brown-take out and
place on a cooling rack (the wire
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02

ion. Cut others into q variety Of
shapes with the inexpensive cooky
cutters-crescents, stars, some
with scalloped edges, some dough-
nut style. For bridge parties, cut
into clubs, hearts, spades, and
diamonds.
Novel and interesting arrange
ments are:
Mosaics-Fronl the center Of a
sandwich made of Rice's Bread,
stamp out a smaller sandwich with
q fancy-shaped cutter. With this
same cutter, stamp out sandwich
from brown bread and fit it into
the white sandwich.
RainBoss-Spread from four to
six slices of Rice's Bread with con
trasting colored filings. Pile ON
each other and cut into thin strips.
Pyramids-A thin round of
bread spread with a filing; on it
place another round just q little
smaller, spread with filling; u
third round, still smaller, on top of
this. squares may be used instead
of rounds.)
JeHy.ROIls-Cut thin slices
1engthwise Of the bread, trimming
off crusts. Spread and roll like q
jelly-roll. Cut across into slices.
Cones-Cut bread lengthwise of
the loaf, and trim to a fan-shaped
piece. Butter and spread with fill
ing. Roll tightly up into cones, and
stick a garnish Of parsley or water
cress into the cone. Lay with the
seam side down.
Finger-ROlIs-Cut thin slice of
Rice's Bread, trim the crusts,
butter and spread with filling.
Roll tightly on itself. Lay with the
seam side down.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
Different Kinds Of Toast, Each
Dehiciously Perfect

rack from the oven will do) 50 it
will stay crisp. Excellent with the
hors d'ouvres, the soup, the salad,
the cheese-in fact all through the
meal.
French toast is quick, hearty,
and delicious for breakfast or
luncheon.
Use one egg and five tablespoons
milk for every two slices of bread.
Beat eggs well and add milk with
a little salt and sugar. Dip thick
slices of stale bread into the mix
ture, letting them stand q moment.
,Saute in very hot fat on both sides
until brown. Serve hot with syrup
or honey.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
I'm s'Rice's Flowers
Your Children Will
Eat these Vegetables

Children love vegetables pre-
vared this way: Cut rounds of
Rics's Bread with a biscuit cutter.
The edges may be scalloped or
nointed. From the center cut a
smaller round. Toast to the deli
cate brown that Rice's Bread al
ways takes 10 evenly because of
jts fine. smooth texture. Place on a
pretty plate, and fill the center hole
With chopped carrot, spinach or
bets seasoned with salt and
hutCsI.
You get extra nourishment into
the child by using Rice's Bread,
which is made with fresh, rich
milk, protein-high -four and deli
cate vegetable shortening. The
GOOD homemade taste comes from
these excellent ingredients and
from the long, slow baking Of the
famous Split Top Loaf. That
makes Rice's so easy for small
tummies to digest.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
A Dramatic Dish

CREOLE LOAF. Slice the top
from a Rice's Split Top Loaf and
remove most Of the crumb, leaving
only the rich golden crust. Inside
place layers of stewed chicken re-
moved from the bones, Rice's
crumbs and chopped mushrooms.
Moisten with thickened chicken
broth. Sprinkle with buttsred
Rice's crumbs and replace the top
crust. Bake in o slow oven until
the mushrooms are tender. Fried
or creaped oyster crabs or oysters
are goed, too.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02

have chosen Rice's Bread because
of its superiority in a number of
respects.
at is the most wholesome, con-
tanning a superior grade of -four.
It is the freshest bread on the store
counter, due to an efficient delivery
system. 1t is easily digested, being
light and porous. 1t is easily sliced
and will keep fresh for a long time,
in slices as well as in the loaf. 1t
also makes superior toast"
MRS. KATIE B. PATTERSON,
1868 F Street.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02

How do you like your toast?
Piping hot from the toaster, or al
lowed to cool in q rack, English
fashion? Thin and crunchy? Crisp
outside and moist inside? What
ever your taste in toast, you will
find that Rice's Bread makes your
favorite kind to perfection.
The wonderful homemade"
wheaty hs~er Of Rice's gives you
toast that is just packed with
fiavor-even dry it is SO good you
no on eating piece after piece.
Always you get deep golden
toasty surface to Rice's-each
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
A Man Would Walk a
Mile for This
Orange Marina
lade Pudding

Beat three egg yolks thoroughly
and stir in two tablespoonfuls Of
Rice's Bread crumbs with one tea
spoonful Of baking powder mixed
together. Add half a cup Of orange
marmalade and fold in the stif1y
beaten whites. Bake in a buttered
dish in a slow oven for As minutes,
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02

Cut Rice's Bread into slices one
half inch thick and butter well.
Then cut in inch squares. Place in
a baking dish alternate layers Of
the buttered bread and the bananas
peeled and sliced thin. Sprinkle
with the lemon juice. Beat egg
well and add sugar and milk. Pour
over the bread and bananas. Bake
in q 350' oven one hour, or until
firm when tested with a silver
knife. Serves four.
You will notice the difference in
the flavor of any bread dish when
YOU use Rice's, because of It's sat
;sfying, full favored, homemade
taste.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
cit Is the Freshest Bread
on the Store Counter"

" s i n c .
bread il one
of the main
items Of the
diet, / have
carefully in
vestigated
the merits of
the different
brands in an
effort to get
tha hest. r
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-02
Bread Pudding Puts on
Tropical Airs

8 slices Rica's Bread
III cups milk
4 tablespoon butter
q bananas
Juice Of one lemon
3 tablespoons sugar
4 nnxu
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-23
great territory will receive untold ad-

great territory will receive untold adj
vantages therefrom.
There are, however, many real estate
propositions being offered for sale, not
only locally, but throughout the United
States, whose increase in value or pos
sible use is predicated upon getting wa
ter from Boulder Dam.
Impartial Investigation has disclosed
that in some instances land has been
offered for irrigation development which
cannot be brought under irrigation from
the canal or dam, and small lots desig-
mated as business property. are in'many
instances, miles removed from any rea-
sonable business development.
CAS- Misrepresentation in such in
stances casts discredit on legitimate
projects, the directors urge that all who
contemplate purchase of land presumed
to be affected favorably by this river
development, should make personal
investigation to satisfy themselves that
all statements made regarding the offer
ings can be substantiated."
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-23
PUBLIC IS WARNED
BY REALTY BOARD
State Authorities Receive
Aid in Protecting
Investors.

An instance in which the directors
of local real estate board have CO.
operated with State authorities in the
protection of the public from misrepre-
Sentation is pointed out by the Ma
tional Association of Real Estate Boards
in the action of the Los Angeles, Calf,
Realty Board. This board, cooperating
with the State authorities, has warned
persons contemplating investments in
certain Boulder Dam real estate that a
personal investigation should be made
before the investment is undertaken.
Two members of the Los Angeles
board, accompanied by a deputy real
estate commissioner, investigated sew
eral of the tracts offered by certain of
the Boulder Dam promoters. Following
their report directors of the board issued
the following statement:
THE directors of the Los Angeles
Realty Board realize the benefits that
will accrue to the great Southwest by
the erection of the Boulder Dam on the
Colorado River and appreciate that
many communities and sections in this
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-23
D.A. CARRIER GIVES
CONVENTION TALK
Construction Work in U. S.
Since World War so
Billions, He Says.

CHICAGO, February 23.-More thar
$4,000, 100000 have been spent fol
construction work In the United States
since the World War, d. A. CARRIER
Washington, d. c., told the annual con-
ventton of the Associated General Con-
tractors of America here this week.
The annual volume of operations has
doubled since 1919" Mr.. CARRIER, gen.
eral manager of the contractors ma
tional organization, declared 1.-THE
estimated value of construction opera
tons of all types in 1928 is ss,ooO.-
000. 000.''
The increasingly high American
standard of living" was cited as being
basically responsible for the vast in
crease in building activities.
The Nations increased population
and the movement toward metropolitan
areas admittedly have exercised an in
f1uence," Mr.. CARRIER stated, but the
demands for modernization and the
ability to pay for satisfaction of these
demands form the real causes of the
vast increase.
THE steady movement from private
residences to apartments, development
of new conveniences for Office structures
and the increased need for hotels have
all had a direct effect upon general
building operations. Meanwhile many
new industries have been developed and
old ones have expanded, with constant
demand for industrial structures thus
being exercised"
The annual volume of highway and
highway bridge construction has tripled
since 10 years ago, it was stated.
Mr.. CARRIERS report was presented at
the opening session of the convention,
which is being attended by more than
500 builders from all parts of the
country.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-23

eminent is nevertheless adamant against
insults to the Moslem religion.
Kiazin Tevfik Bey, editor of Free
Thought, was brought to court for pub
fishing IAN Open Letter to the Prophet
Mohammed." One passage in the letter
stated:
ITO kiss the pages Of the Koran. to
sacrifice ones life and goods to visit a
city hidden in Arabia mecca, is not
this the worst sort of idolatry?"
A clause In the republics newly
adopted penal code subjects those who
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-23
ALUMNI TO CELEBRATE.
University Group Will Observe
National Iowa Night"

A celebration of National Iowa night
by the University of Iowa alumni will
be held tonight at the Arlington Hotel.
Among those present will be Mrs. John
Thomas, wife of Senator Thomas of
Idaho; DR.. Paul Bartsch, curator of
the National Museum; George H. Car
ter, United States public printer; Maj.
Gen. George F. Gibbs. chief of the Sig
nal Corps, and Maj. Gen. John A. Hull.
DR.. Bartsch will assist Dr. George
E. MacLean, ex-president of the uni
versity, in an illustrated lecture dealing
with University of Iowa surroundings.