davidaulloa/AmericanStories huggingface dataset:
New Britain herald., 1929-09-03
YOUR NEW BRITAIN

As local resident you arc one of 80,000 stockholders in the civic enterprise known as the City of New Britain. Bcloyal toit. Patronize itsmerchants and industries.
New Britain herald., 1929-09-03
FOR ALL DAY WEDN ESDAY ONLY

A group of regular $2.95 all Wool-Well known o. K. make beautiful fall patterns-in regular plus ? style with Woolen band or elastic top and knee.
 All sizes to IS years.
New Britain herald., 1929-09-03

Slight imperfection makes hese beautiful imported Rompers irregulars. Smartly fashioned in many dainty styles. Lovely colors.
New Britain herald., 1929-09-03
Embroidered Towels

Lovely colored embroidery on white or solid color grounds with neat contrasting color borders. Priced IF
 WE'D. ONLY Each ! u
New Britain herald., 1929-09-03

A large assortment of Women's Rayons in broken sizes and colors in Panties and Vests.
 Values to $2.OO.
New Britain herald., 1929-09-03

Heavy silk washable Flat Crepe, 39 inches wide-for street and evening wear, children's frocks, lingerie, pa jamas, pillows, and a host of practical uses. Lovely range of new fall and lingerie shades including Black, White and Navy. At Great Savings for
 WEDNESDAY ONLY
New Britain herald., 1929-09-03

Popular choker length in a large variety of the popular fall colors Choice of White, Red, Topaz, Green, Aqua and Sapphire. Regular 9Sc values.
New Britain herald., 1929-09-03

For draperies and pillows 36 inches wide-sunfast and tubfast.
New Britain herald., 1929-09-03

A timely sale of beautiful S!ip-on Sweaters for girls to II years old. Smartly fashioned with creN neck-that has two-c color stripes; also sleeve endG and bottom all effectively striped In all colors such as Jockey, Luc erne, Green Navy An Ideal Sweater for school
 At this low price for ONE DAY ONLY
New Britain herald., 1929-09-03

800 yards only. Final clear ance of summer prints, 36 and 39 inch printed Voiles and Dimities in smart floral prints. Guar;rteed tub fast. Regular 39c and 49c values.
New Britain herald., 1929-09-03

A remarkable sale of fine rayon silk boomers. In most ly dark colors. Not all sizes in each style. Values to $2.95.
New Britain herald., 1929-09-03

Heavy Wool Coatings for Fall and Winter wear-56 inches wide in the leading colors of Brown, Black, Navy, Tan and Natural. Consists of Bolivias Suede Coatings, Velours and Broadcloths
 Values to $6.95 Yard
 Only fortunate purchase enables us to offer these unusual values for
 WEDNESDAY ONLY
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
Planning a Weeks Food

The number Of fresh fruits and vege-
tables available is steadily increasing,
and the planning Of meals is becoming
correspondingly easier as regards va
riety. Appetites can generally be slim
ulated by serving the crisp, young, raw
radishes, spring onions cucumbers and
baby carrots, in addition to the celery
and lettuce that we have been serving
right along.
And speaking Of lettuce you will no
tice that there Is q fair amount of the
Boston style lettuce as well as romaine
In the markets. The use Of these is
to be recommended for the change in
navor and appearance they offer Fresh
pineapple and strawberries are the most
popular arrivals in the fruit family, but
they are still rather expensive for gen.
eral use, and We will have to rely on
the old Standbys-oranges, grapefruit,
bananas and stewed dried fruits-for
several weeks yet.
forms the main dish for Sunday din
ner. Unless your family is very small,
purchase the whole hind quarter, l1av-
ing the bones well cracked. and roast
ing 1t. A hind quarter of Spring lamb
weighs around pounds. 1t will fur
nish enough for another meal the next
day, and the bones can be utilized to
make q delicious lamb broth that is sea-
soned with vegetables and thickened
with rice.
Figs are served for breakfast on Mon
day. and may be either the dried figs
that YOU have stewed at home or the
canned figs that come ready to use
The appearance and flavor OF the two
Will be quite different, but both are very
good and make an excellent breakfast
fruit. Also use stewed dried apricots to
make q charlotte that is served for
dessert Friday night and to use as des-
sert Saturday. AS the plain stewed
fruit Is made into PURGE for :She char
lotte, enough can be cooked at one time
for the two meals.
/. Vegetables are mainly used for
lunches, and q vegetable dinner is
planned for Tuesday, with the exception
OF the lamb broth. A cream of pea SOUP
or any vegetables with the exception OF
tomatoes could very readily be substi-
tuted for the lamb II desired.
The tomatoes served that night are
stuffed with corn, bread crumbs and
egg. Peach tarts used for dessert are
made by baking good pastry over in
verted tart pans. then cooling them and
filling with half of a drained canned
peach. The peach may be covered with
q meringue or garnished with a small
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
Nuts, Cheese, Fruit
and Spice for Variety

tered and spread with honey or
sprinkled with brown sugar and chopped
nuts.
think that ginger biscuits are among
the very incest kinds of hot bread to
serve with q fruit salad or with salad
made of preserved figs that are stuffed
with cream cheese. To make them, silt
two cupfllls of -four with four teaspoon
fuls of baking powder, one teaspoonful
of salt and tablespoonful OF sugar.
Rub in three tablespoonfuls of butter or
vegetable shortening and one-half cup
full of chopped crystallized ginger. Mix
to soft dough with three -fourths cup
full of milk and turn out on Toured
board.
Pat to a scant half Inch thickness,
shape with very small cutter and bake
on buttered pan in q hot oven for 10
to IL minutes. If you are not fond of
ginger, substitute chopped, candied
orange rind or equal parts OF orange
rind and citron for the ginger.
Cheese biscuits may be made from
the same recipe by emitting the sugar
and using one third cupfrl Of grated
cheese instead Of the ginger. These are
nice II they are made day ahead Of
time and split and toasted before serv-
ing. They are an excellent accompani-
ment to vegetable or plain green salad
and an appetizing addition to the after
noon tea table.
II you would like recipes for some
other kinds of rather unusual hot
breads, write me, inclosing . stamp for
reply.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
Efficiency in Food Program
Serving the Simple Dinner in Ktchenette ane
Small Home Becomes Pleasant Task.

making a three-tier sandwich to have
the first slice of bread spread with the
dessert mixture. the second spread on
top with the salad course mixture, and
the top slice spread with the main
course, lettuce separating all three
courses.
Different varieties of bread are Of
great assistance in securing variety for
the whole.meal sandwich. Toasted
white bread is very popular for the
three tier sandwich. Whole-wheat bread
is good to use with many kinds Of fill
1ngs for two-tier sandwiches. BY re-
moving the cruStS from the bread and
cutting the slices the same size rye
bread, Boston brown bread, raisin
bread and nut bread may be used.
Try the following:
Using toast, place slice of baked
ham on the first piece. Cover with
second slice of toast, spreading with a
potato salad containing, besides pota-
toes, some other vegetable, such as GU
cumber or picked beets. Cover the
salad mixture with o leaf of lettuce
and adjust third slice Of toast, spread
ing it on top with cherry preserves.
Spread slice Of white bread, toast
or whole wheat bread with an egg salad
mixture made by combining chopped
hard-boiled eggs with chopped picked
beets and mayonnaise. Put lettuce
leaf over the egg salad, place next q
plain Slice of buttered bread. Cover
with q third slice of bread. which may
be raisin bread spread on the inside
with q mixture Of nuts and candied
pineapple finely chopped and moistened
with a little thick cream or whipped
cream salad dressing.
Using either Whole-wheat bread or
white bread, spread the first slice with
filling made by mixing minced
chicken. shredded lettuce and small
pieces Of pineapple, the quantity Of let
tuce and pineapple to equal the amount
Of chicken. Mi: the ingredients with
mayonnaise and place a second slice
Of bread on. top.
Spread slice of whole wheat bread
with cottage cheese. Cover with q leaf
Of lettuce and place q slice OF white
bread on top, spread on the under side
with strawberry preserves or peach
butter.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
Nutrition Nuggets.

Cottage cheese, or pot cheese, as 1t is
sometimes called, Is valuable food from
the nutrition standpoint, as 1t contains
a large percentage of muscle-building
protein in an easily digested form, and
from the housewives point Of view be-
cause it can be combined In SO many
ways to make economical, nutritious
and appetizing dishes.
In addition to the protein in cottage
cheese there is present considerable
amount of lime, which is so needed to
build firm bones and strong teeth.
There Is also some vitamin content, and
when the cheese Is made form whole
milk some fat as well. SKINNED milk
cheese lacks the fat, but contains the
other nutrients.
The Parents Exposition, recently held
In New York City, offered many valu-
able suggestions on right feeding habits.
committee Of home economies experts
prepared group Of menus and food
budgets for families of modest and lib
eral incomes. These were distributed to
any desiring them, and they were many.
Among the very helpful hints and sug-
gestions the pamphlet contained were
the following for building menus: At
least as much money should be spent
for milk and its products as for meat
and flsh. At least as much should be
spent for fruits and vegetables as for
meats and fish. Raw vegetables or
fruits should find some place In each
days meals. Part of the bread and
cereals used every day should be made
from whole grains.
Serve cereal occasionally with honey
as . sweetening instead of sugar. It's
navor Will give the variety to Q homely
cereal that is often necessary to tempt
the appetite. And the food value added
by the honey will help in promoting
wholesome living. Honey Is also an ex-
cellent addition to salad dressings used
Tor fruit salads, or as . sweetening and
navoring for fruit cup. There are so
many good foods all around US that we
are sometimes apt to forget our old
favorites, and certainly honey does not
deserve to be pushed into the back
ground.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
BY JESSIE A. KNOX.

A hostess Of my acquaintance has
gained a considerable reputation for
the unusual and delicious hot breads
she serves. She has gathered together
a large collection of recipes for these,
and wherever she goes is always on the
lookout for new ideas to add to 1t. Most
tea rooms make speciality of at least
one kind Of hot bread, and many res
taurAnts where the afternoon tea hour
Is popular specialize In fancy sandwich
breads or small biscuits, mullins or buns
that have some individuality.
Practically every meal i'll the day
lends itself to the use of some kind of
hot bread, but the fancy types are best
reserved for luncheonS or afternoon
teas. Once you become interested in
the subject 1t is astonishing how many
variations will occur to you and the
fascinating flavor combinations and
methods of serving that can be de-
veloped.
Take plain baking powder biscuits, for
instance. Once you have mastered the
art Of making q fluffy, tender biscuit
Of this type, you can vary 1t by adding
finely chopped nuts, spice, chopped
candied ginger, grated cheese, cocoa,
chopped candied or dried fruit etc.
They may be cut into any number of
small, fancy shapes by the use Of the
many cutters on the market, or they
may be rolled up like jelly roll and
cut down In slices, or baked In tiny
patty cake pans that have been butt
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
Baked Stuffed Steak
From a Flank Cut

Have the flank steak trimmed and
scored: that is, cut all over the surface
in criss-cross lines. This breaks the
fik'er Of the meat and makes it more
tender. Mix together one cupful Of soft
bread crumbs, one small onion, chop
ped; one-half cupful of grated
raw carrot, one-half cupful of finely
diced celery, one tablespoonful OF
minced parsley. one teaspoonful of salt,
pepper to season and about one-third
cupful Of hot water: or enough to
moisten. Spread this mixture over the
flank steak and roll up IS tightly as
possible. Tie firmly and sprinkle with
-four, pepper and salt. Brown quickly
in hot fat, then place In covered pan
and bake In moderate oven-375 de-
greeS-for one and one-half hours
Basic two or three times during the
cooking with two tablespoonfuls of but
ter or cooking fat melted in one-third
cupful Of boiling water. When done
remove the strings, cut down in slices
and serve with brown gravy made from
the fat in the pan.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12

Remove all but one inch Of the stalks
from six beets and leave on all the root
end: Wash thoroughly and cook in
boiling water until tender. Drain,
rinse with cold water, then rub OF the
skins. Cut the beets In half-inch dice.
Mix one tablespoonful of cornstarch
with four tablespoonfuls OF white sugar
and half cupful of vinegar. Heat to
the boiling point, stirring constantly
Add the beets and two tablespoonfuls of
butter and let cook over hot water for
10 minutes. Serve hot.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
Dressing for Greens.

Mix two tablespoonfuls Of -four with
the fat from three or four slices of
bacon. broiling the bacon until crisp.
Mix one-half a cupful Of vinegar with
nall cupful Of water and add slowly
70 the hour and fat, stirring until
smooth. Remove from the fire and add
70 one well beaten egg mixed with two
tablespoonfuls of sugar, one-fourth tea
spoonful OF salt and q pinch of pepper.
Cook over hot water until thick. then
add the bacon, cut or broken into small
bits, to the dressing.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12

spoonful Of whipped cream mixed with
shredded cocoanut.
This Is the last month in which oys-
tiers are good until September comes
around again, 30 make use Of them
while you may. They may be creamed
on toast for one luncheon. The tomato
them supply an abundance Of vitamins
and minerals, and offer an excellent
contrast in flavor, color and texture.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
Home in Good Taste
BY SARA INLAND.

A screen that is bit different from
the ordinary threshold type has a feel
ing of skyscraper design, and 1t so gives
q very modern touch to room.
The usual screen Is often too large
appearing for small room, while one
which leaves considerable wall space in
view lends decorative value
The one shown In the illustration Is
constructed of wood or wallboard, all
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
Fruit Meat Loaf.

Mix thoroughly half pound Of chop
ped pork, half pound Of chopped beef,
half . cupful Of chopped peaches, half
cupful Of crushed pinapple, and two
cupfuls Of rolled cracker crumbs. Break
in one egg. Work In three teaspoonfuls
Of salt and half q teaspoonful Of pep.
per. Pack into creased bread pan and
bake for As minutes in a moderate oven.
Serve either hot or cold.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12

panels being the same width, varying
only in height.
The fronts may be painted and deco
rated with a hand-painted design or
with wall paper, after which few coats
Of shellac win protect the surface and
give it more attractive appearance.
The back Of the screen may be paint
ed In q color to match the predominant
ing shade in the design.
An easy chair, small table and bridge
lamp are coy placed in front of this
screen, and q few pictures on the wall
above the smallest panel give a final
important touch.
Copyright, 1897
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
DAILY DIET RECIPE
CABBAGE CASSEROLE.
Shredded young cabbage, three

Shredded young cabbage, three
cups.
Grated onion, two tablespoons.
Butter. one tablespoon.
Milk, three-fourths cup.
Salt, one teaspoon.
SERVES 3 PORTIONS.
Grease casserole. Put In shred
ded cabbage mixed with grated
onion and salt. Dot with butter.
Pour In milk, cover and bake in
slow oven till tender--about so or
40 minutes.
DIET NOTE.
Recipe furnishes fiber, bulk,
some protein, much lime, iron
and vitamins A and B. Can be
given to children over 8. Can be
eaten by normal adults OF aver.
age, over Al under weight.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
COTTAGE PUDDING WITH
LEMON SAUCE.

One egg, three-fourths cup
sugar, two tablespoons butter,
one heaping teaspoon baking
powder, little salt. Flavor and
bake in loaf pan in quick oven.
Lemon sauce-One cup sugar, two
tablespoons -four mixed together.
Add two cups boiling water. Cook
slowly until quite thick. Remove
from fire and add grated rind
and Juice small lemon. Lastly
add one tablespoon butter. Cut
cake In squares, pour hot sauce
over them and serve.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12

TSOLATED in his little bungalow, sur.
iii rounded by thousands of acres of Coffee
trees, the plantation owner has not only
learned how to grow good Coffee but how
to make good Coffee. For his own table
his Coffee is sun.ripened and age.matured
before it's used. In clipper ship days the
Coffee mellowed between hot decks on the
way north. Today the trip is short, so
cofees used in the Wilkins blend are mel.
lowed in hot warehouses and under tropical
suns while green for two years more.
This gives you the same coffee pleasure that
the coffee planter enjoys.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
A Help to Child
Health

That childish between.
meal hunger is at once
delighted and satisfied
when Philadelphia"
Cream Cheese is used as
a spread.
And it is one of the most
desirable foods yourchild
can have. Not only is it a
fine dairy product, made
from pure whole milk
with fresh rich cream
added, but it is especially
rich in those two vital
food elements, Calcium
and Vitarnin A, about
which all Child Specialists
and Dietitians agree are
essential for sound teeth,
straight bones and nor l..
NAL growth.
We guard very jealously
the purity Of "Philadel-
phia" Cream Cheese, and
50, to protect its creamy
richness all the way to
your table, we wrap It
in small tinfoil PACKAGES
It is never sold in bulk.
Kraft Phenix
Cheese Corporation
GensTai Offices, Chicago
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12
FOOD AND THRIFT IN THE HOME
MENU FOR A DAY.


BREAKFAST.
Sliced Oranges.
Hominy with Cream.
Scrambled Eggs.
Coffee Cake. Coffee.
LUNCHEON.
Corn Chowder.
Crackers.
Pineapple, Shortcake.
DINNER.
Tomato Soup.
Fillet Of Sole, Tartare Sauce.
French Fried Potatoes.
Carrots and Peas.
Lettuce, Mayonnaise Dressing.
Cottage Pudding, Lemon Sauce.
Coffee.
SCRAMBLED EGGS.
Four eggs, one-half cup milk,
piece butter large as walnut, lit
tie salt. Stir constantly until
cooked. Serve hot on toast.
CORN CHOWDER.
zone can corn and butter size OF
egg. Pare and slice thin three
potatoes, cut few slices pork and
fry until brown. Put potatoes on
in water enough to cover; cook 10
minutes, then add pork and one
onion cut very fine. Now add corn
and one quart milk, salt and pep
per to taste.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12

That's the surprising characteristic
Of Velveeta, the new cheese prod
uct. For aside from its new and
decidedly better flavor, its velvety
texture, this delicious new dairy
food can be used in all of these
ways equally well.
fVelveeta is a new idea in cheese
making. We extract from the
pure whole milk more Vitamins,
Lactose milk sugar., Calcium and
other milk minerals than ever was
possible before by old methods, and
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12

these we add in making Velveeta.
The result is purely milk product
that looks like cheese, tastes like
cheese, but which because of its
enhanced food value should be
called super cheese.
Yelveeta has a delicacy of flavor
that pleases everyone - young or
old. Children love it and it's as
digestible as milk itself. Try a
package, you'll marvel at Its rich
creamy goodness.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-28

Hon. Vincent Massey. promptly ac-
quiesced. The whole dispute will now
be submitted to two arbitrator, one
nominated by each government. If
they fail to agree it will be referred,
under the claims commission agree
ment Of 1910, to three arbitrators, in
Guiding one neutral. Canada in the ar
bitration seeks redress for the sinking
Of the ship, even though the Dominion
government admits that the I'm Alone
had unquestionably been engaged for
a number Of years. under various own
ers. In endeavorins to smuggie liquor
into the United States"
Canada and this Government differ
primarily, according to the diplomatic
exchanges between them, as to where
American territorial waters begin and
end, in the case of an attempted pur-
suit Of rum runner. The Dominion
insists that the I'm Alone was not
within the search and seizure limit of
"one hours sailing distance" from the
American coast when hailed nor at any
time during the hot pursuit" which
ended with her sinking Our position
is Numerically opposed to Canada's
affirmation on that score. 1t will be for
the arbitrators to decide which conten-
ton is sound, based alike on the facts
and international law. They confront
a problem bristling with ticklish points
and complicated by widely divergent
Of what actually happened
on that fateful day In March OF the
Louisiana coast.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-28
Worship the Lord in the beauty
OF holiness" Psalm, rcpi.SO.
Worship"

Worship"
What some one has called public
meeting religion" finds many interpre-
tations in our day and generation. From
the quiet and simplicity of a Quaker
Meeting House to the ornate and color
full ritual of the Catholic Church there
is presented for our adoption and prac-
tice a choice covering wide range. 1t
has become increasingly true of late
years that there is a definite and per-
sistent call for more of dignity and more
of beauty in the public services Of the
1.-THE beauty of holiness: beauty that is
appealing, satisfying and inspiring.
Worship to be stimulating must express
itself in terms of beauty. 1t must be
30 designed as to inspire the worshiper
with a sense of awe as he beholds the
majesty and glory Of God. The prophet
Isaiah In his fine vision declares, Il
saw the Lord, high and lifted up, and
his train filled the temple" 1t was this
apprehension of the majesty of God
that filled him with humility and the
sense of insuficiency. The beauty Of
worship must also arouse in the
worshiper a tranquility and peace Of
mind indispensable to well ordered
lie. Guy Allen IaWney declares InaJ.
Worship is like breathing spell in
long and arduous foot race. or the
hour of roll call in prolonged and
hard-fought battle: 1t is alto
gether indispensable to sane and whole
some living-it is important enough in
life to warrant the erection of classical
temples and Gothic cathedrals. It Is,
indeed, so important that one finds ones
self sometimes wondering how any OF
us can afford to do anything but
educate ourselves In this art. To
be effectively person and thereby help
others to be persons Is the sum OF the
abiding satisfactions of life. Worship
in the sense of this aim Is natural and
necessary, and In the great community
all mature men worship. It's detectives
are not absolutely fixed as to their
content"
Too much emphasis today is placed
upon the disciplinary value Of worship
II is too generally thought Of in terms
of duty rather than in terms OF priv
ilege. Our youth in particular think OF
the services on Sunday as hardship
to be endured, not as spiritual
recreation to be enjoyed. Frequently
we meet men who tell us that, in their
early life an excess OF church attend
ance effected a revulsion OF feeling and