davidaulloa/AmericanStories huggingface dataset:
Seward daily gateway., 1929-08-01
GOALS TO NEWCASTLE

WASHINGTON, Aug, 1, (P- Shipments of macaroni and spa ghetti from the United States to Italy reached . grand total of $25 during April. The department of commerce lists the volume for the month at 100 pounds.
Seward daily gateway., 1929-08-01
RuSSIA AROUSED

MOSCOW, Aug, 1, P-Talk of sending an expeditionary force into Manchuria to rescue Soviet citizens from atrocities has given the China Russo peace negotiations a setback. All Russia is aroused and demands action
Seward daily gateway., 1929-08-01
TIRED OLYMPIC GAMES

LONDON, Aug, l, P1-Hope that Great Britain and the Dominlons generally, will accept the invitation of Colonel Charles Mccullough of Hamilton, Ont, next year, is ex- pressed by the sports section of the British press. Most Britains are tired of the Olympic games, the paper declared
Seward daily gateway., 1929-08-01
LAW EXPIRED

BERLIN, Aug, l, (P)-A law giving Germany the right to keep out the ex-Kaiser Wilhelm, expired and thus ended his exile in Doorn, Holland, if he should desire to re- turn to his Fatherland
Seward daily gateway., 1929-08-01
HUGE INVESTMENTS

WASHINGTON, July 30, (P)- Foreigners hold more than $7,OOO,- 100000 of investments in the Unit ed States, Assistant Secretary of Commerce, Klein reports.
Seward daily gateway., 1929-08-01

Endorsement of the proposed International Highway from Seat tie to Fairbanks and resolu- tion urging early construction of the Chickaloon link, as an important part of the project, was adopted by the Anchorage Chamber of Commerce.
Seward daily gateway., 1929-08-01
TWO KILLED. CRASH

WORCESTER, Mass, Aug, l, (P)-George Ravens, pilot, was killed with Charles Holmes, pho tographer, when their plane crash ed at Whittall Field
Seward daily gateway., 1929-08-01

Tony Silva and partner are taking out a dump on the Liet- rim, Livengood, and Tony Baum and John Radak, says the Miner, are putting down hole on the Deep Channel.
Seward daily gateway., 1929-08-01

The Livengood camp presents one of the most arid spots in Alaska, reports Tom McKinnon to the News Miner, and the lack of water has prove big handicap to the operators.
Seward daily gateway., 1929-08-01

Arrivals from Anchorage bring word a strong movement is un- 'der way for the removal of court headquarters from Valdez to An chorage.
Seward daily gateway., 1929-08-01

A long nose don't pick up a scent any better than a short one, but sooner, much sooner.
Seward daily gateway., 1929-08-01

Reverend Kuring of Anchor
 uge arrived last e'',lni and in ti'e Episcopal church gave an in teresting lantern slide program, returning to the Inlet city today.
Seward daily gateway., 1929-08-01

Mrs G. M Anderson, wife of auto mechanic at Ogle's Garage, is planning to take a trip Out side soon.
Seward daily gateway., 1929-08-01

IT. 6. Coast anc Geoaenc Survey Charts and Tide Tables at SchaH- ererers Alaska Shop.
Seward daily gateway., 1929-08-01

Another large shipment of strawberries from points along the railroad belt arrived in Sew last evening.
Seward daily gateway., 1929-08-01

He-"You are the sunshine of my life, you alone reign in my heart-without you life is but a dreary cloud" Say what is this, a pro- posal or Signal Corps weather report?"
Seward daily gateway., 1929-08-01
PAGE SEVEN
AUGUST MOONS

New moon 4th; First quarter 18th; full moon 20th; last quarter 27th.
Seward daily gateway., 1929-08-01
CLASSIFIED ADVERTISING

eATES-Fifteen cents per line first insertion. 719 cents per line for subsequent insertion. Count six average words to the line. Mini mur, charge 90 cents.
Seward daily gateway., 1929-08-01

You read It in The Gateway first.
Seward daily gateway., 1929-08-01

FOR SALE-Half interest in a proposition at Grant Lake. The owner wants the prospective buyer to come and see it. In- quire at Gateway. I5t
Seward daily gateway., 1929-08-01

FOR SALE-ViOlin in good cOndi- ton. Fine for beginner. Enquire Gateway.
Seward daily gateway., 1929-08-01

FOR SALE-Dreamland hall; S11,O0O building for S5,000. See Fred c. Miller.
Seward daily gateway., 1929-08-01

FOR SALE-UnderwO0d typewriter. Urbach & VaIade.
The Washington times., 1929-04-16
EAT MORE EGGS,
j. s. URGES

With the hens of the United
States laying at the rate of 45,600
eggs a minute, the nutrition spe-
cialists in the Department of Agri-
culture say it makes for good
nutrition as Well as good economy
to use eggs freely in the, family
menu.
Nature has provided an unusually
valuable combination Of food elements
within the shell of an egg Because
of the protein, minerals, and vitamins
that eggs contain, they hold an
especially high place in childrens
meals but they are equally good
food for everybody, these workers
in the Bureau of Home Economics
advise.
Eggs may be served not only as
eggs, they say, but in so many
other appetizing ways that nobody
need tire of them even in the season
of greatest plenty.
Eggs At Any Meal" Is the title
of leaflet by Lucy Alexander and
Fanny w. Yeatman recently issued
by the Department of Agriculture
This outlines the principles Of egg
cookery and illustrates them with
~ piIdI IcCclpCS. SIOW COOklnS AZ
moderate, even heat is the secret
of success in cooking eggs. the leaf
let says
For the familiar ways. it gives
times and temperatures required
for best results. 1t describes favorite
combinations with other foods and
flavors, and gives exact directions
for making flat or fluffy omelets
and sweet or savory souffles.
Recipes for fruit whips illustrate
the leavening power of egg whites.
and directions for making custars.
sauces, and salad dressings show
Row to get. the benefit of the thick.
ening properties of yolks.
Whether alone or mixed with
other foods. eggs lose none of their
high nutritive value If properly
cooked and served.
For a free copy of this Leafiet
39-L. giving over 20 egg recipes,
send to the Department of Agricul.
ture
The Washington times., 1929-04-16

For example. a casserole of
chicken, or sweetbreads and mush-
rooms with savory sauce, may be
prepared early and with the main
dish out Of the way there will not
be such rush at the last minute.
Or. Il a late guest delays the
meal slightly, unlike steak or
chops, the casserole dish viii not
spoil on standing. Casseroles also
save dishwashing, as they play the
double role of baking and serving
dish. Serves six.
Corn and Clipped Beef
Chop one.half pound dried beef
fine; add one can of corn, one cup
ful of milk and one-eighth tea.
spoonful of pepper. Pour into a
creased casserole. Cover with one
cupful of crumbs mixed with two
tablespoonfuls of melted butter.
Bake at $50 degrees F. 80 minutes.
Serves six.
Halibut Mousse
Remove the skin and bones from
one and one-half pounds of fresh
halibut and chop very fine. Slowly
mix into the fish three unbeaten
egg whites in turn with three-quar-
ters of a cupful Of top milk and one
cupful of white sauce. Season with
one teaspoonful of salt and one
eighth teaspoonful of pepper.
Pour into a creased casserole and
The Washington times., 1929-04-16
PARAGUS HAS
TABLE LURE

The value Of asparagus does not
lie in it's food value because 1t con-
tains about 80 per cent water, but
rather in its delicate and appetizing
flavor and the ease of its digestion.
1t is one of the early spring vege-
tables that reach our market and its
coming is always gladly welcomed.
Here are some good asparagus
recipes:
Asparagus Soup
cups asparagus stalks.
cup diced celery.
cups boiling water.
u teaspoon salt.
tablespoons butter.
| tablespoon flour.
/ cup evaporsted milk.
/ cup chicken broth.
Cook asparagus stalks and celery
gently in boiling salted water % min
utes. Prepare white sauce of the
butter, flour, evaporated milk and
chicken broth. Force asparagus and
celery through a strainer. Add this
strained material to white sauce.
Reheat, season well and serve with
a bit of grated cheese in the center
of each cup. The cooked tips may
be added to the soup just before
serving. Yield six servings.
Asparagus Au Gratin
pint cooked asparagus.
y cup olives. stoned and chopped.
/ hard cooked egg.
u teaspoon pepper.
tablespoons butter.
tablespoons flour.
u cup evaporated milk diluted with
n cup water
/ cup buttered crumbs.
"a teaspoon salt.
Place a layer of asparagus in the
aottom of a buttered baking dish.
Sprinkle with chopped olives and
egg. Pour over a white sauce made
of butter, flour, diluted evaporated
milk, salt and pepper. Bake in a
moderate oven 400 degrees F.) until
heated through and crumbs are
brown. Yield: six servings.
The Washington times., 1929-04-16

cover with one cupful of bread
crumbs which have been mixed
with two tablespoonfuls Of melted
butter. Place the casserole in a
pan Of hot water and bakee at $50
degrees n for 80 minutes or until
firm. If cooked too long the mix
ture will curdle. Serves six.
EscallOped Sweetbreads
Cut two pairs of sweetbreads in
pieces after they have been soaked
in cold water for Is minutes and
allowed to stand in boiling water
for 10 minutes. Wash, peel and
cut in quarters one cupful Of mush-
rooms. l
Saute them with the sweetbreads
in two tablespoonful Of butter or
margarin, add two tablespoonfuls of
flour, one-half teaspoonful Of salt
and one-eighth teaspoonful Of pap
rika and cook one minute longer.
Then add two and threeiquarters
cupfuls of top milk, or half milk
and half cream. and cook several
minutes. Pour into a casserole dish
and sprinkle the top with one-half
cupful of dried breadcrumbs and
two tablespoonfuls of butter in
small bits. Brown in 500 degrees
F. oven for ~ minutes. Serves six.
The Washington times., 1929-04-16
TEA AND COFFEE
PLEASE MILLIONS
Sugar Also Adds to Their
Flavor

Millions of adults enjoy the favor
of coffee and tea as beverage, and
yet there are some who, because
they do not add sugar, miss a great
part of the delicate taste that coffee
and tea should have.
Why do these people leave sugar
out of their coffee or tea? Perhaps
some do not know what they miss.
Perhaps others feel that they should
not enjoy any drink SO much. There
are people, for example, who per-
sist in taking cold baths when
warm or tepid bath would be much
more beneficial. Do they feel that
they are benefting themselves by
the hardship of a cold bath? Do
people who leave sugar out of their
coffee or tea feel that they are
benefiting themselves by missing
part of the enjoyment?
Just try sugar in your coffee and
tea if you haven't yet learned how
much it improves it. Learn to use
the amount that just suits your
taste. Sugar is the perfect flavor
developed by Nature 1t makes
nearly all foods and beverages more
delightful to the taste.
Coffee and tea are Americas
popular beverages Sugar enables
every cup to promote happiness by
affordirg individual favor. Ths
Sugar Institute.
The Washington times., 1929-04-16
Pineapple SOuffle Is
Delectable
Dessert

Il tablespoon granulated gelatin
l-3 cup cold water
Yolks of 8 eggs.
Grated rind Of lemon
3 tablespoons lemon juice
X cup sugar
Few grains salt
"a cup crushed pineapple
X cup evaporated milk chilled and
whipped
Whites of eggs. beaten stiff
Soak gelatin in cold water. Beat
yolks of eggs slightly and add
grated rind. lemon juice, sugar
and salt. Cook in a double boiler,
stirring constantly until mixture
thickens. Remove from range,
add soaked gelatin and pineap-
pie. When mixture begins to
thicken add whipped milk and
egg whites. Turn into wet
mold and chill. Remove from
mold to serving dish and garnish
with sliced pineapple and cherries.
Yield: Six servings.
The Washington times., 1929-04-16
TIPS
FOR MODERN
HOSTESS

Here are some good luncheon
dishes for the up-to-date hostess:
Oysters a la creole are excellent
either for supper or luncheon. Mince
one onion fine and brown in two
tablespoonfuls of melted butter.
Then add one tablespoonful of flour
and stir until well blended. Add one
cupful of stewed tomato and cook
until the sauce thickens. Then add
one pint of oysters drained, and sim
ner gently until the edges of this
oysters have curled. Season with
two tablespoonfuls of finely chopped
parsley, one-half teaspoonful Of
tabasco and three-quarters of tea
spoonful of salt. Serve on hot,
buttered toast for six persons.
Sardine Rarebit
For sardine rarebit, melt two
tabIespoonfuls of butter. Then add
two teaspoonfuls of mustard, one
quarter teaspoonful Of salt and one
quarter teaspoonful of paprika. Stir
until well blended and then add one
cupful of top milk or half milk and
half cream gradually. while stirring
constantly, and cook two minutes.
Then add one cupful of soft. mild
cheese cut in small pieces and stir
until the cheese is melted. Add six
sardines which have been skinned
and boned. heat well and serve on
hot buttered toast. Serves six.
Lamb Loaf
Lamb loaf may be served cold.
garnished with parsley and sliced
tomato. 1t is also very nice as a
sandwich filling Combine two cup
fuls of fresh pork, finely chopped.
Season with one teaspoonful of Gel
cry salt, one-eighth of teaspoonful
of pepper and three tablespoonfuls
of chopped parsley. Add two-thirds
of a cupful of fresh bread crumbs
and one cupful of milk. Pour into
a creased casserole and place in a
pan of hot water. Bake at 375 de-
grees Fahrenheit for As, minutes,
keeping the casserole covered the
first Is minutes. Turn out and
serve hot or cold as desired. Serves
six.
The Washington times., 1929-04-16
LETTUCE AND MINT SALAD

Snip new garden lettuce with
scissors and with it cut a few
fresh mint leaves. Make salad
dressing Of y cup evaporated milk
and 3 tablespoons vinegar and add
to the lettuce seasoned with sugar
and salt
The Washington times., 1929-04-16
CHEESE COURSE
IS BECOMING
POPULAR

The custom of serving the cheese
course with either plain or fruit
salad is becoming more popular.
The following recipes will give
you new ways Of serving cheese
when it accompanies the salad
course:
Cheese Apples
Unwrap one six-onnce package
of cream cheese, place it In q bowl
and chill thoroughly in the refrig.
orator. Then cream the cheese with
fork until pliable and soft. Divide
it into small portions and, using the
small sides of the butter paddles,
form each portion into round
ball as in making butter balls.
Sprinkle, the surface of large
plate with paprika and roll each
ball in the paprika, entirely cover
ing its surface with a light coating
of the same. Now select whole
cloves Of uniform size and stick
one in the end of each cheese ball,
the bud of the Glove forming the
bud of the cheese apple. Cut
rose, fern or other stems into suit
able lengths and insert stem in
the other end of each apple.
Serves six to eight.
Cheese Mold
Beat one cupful Of Neufchatel
oh a fnrk until
smooth. Then add one tablespoon
full of melted butter, one-quarter
cupful of sweet cream, dash of
cayenne pepper and one cupful of
chopped nuts. Chopped olives or
pimientos may be substituted for
the nuts. Thoroughly mix and
plate. Chill well before serving
as an accompaniment to a simple
green salad. Serves six.
Cheese SOuffle on Toast
Cut bread into rounds of dainty
size and toast on both sides. Chop
canned Mexican green chiles, from
which the seeds have been removed,
very fine. Spread over the entire
surface of the toast, Then beat two
egg.whites to stiff froth and add
10 tnem SHOuSn SEdlSu AInSllSeAh
cheese to make a thick paste. about
two-thirds cupful Spread the paste
thickly over the layer of chopped
chiles and place the toast under the
low heat of a bro!ler until the cheese
melts and becomes brown. Serve
at once. Serves six.
Cheese jelly
Melt two cupfuls of grated Amer
lean cheese by placing it in the
top of a double boiler. Meanwhile
whip one-half cupful of cream and
when quite stiff. add one teaspoon
full of salt. the amount Of the latter
depending upon the taste. When
the melted cheese is creamy. add it
to the whipped cream gradually,
beating constantly. Add two tea
spoonfuls of granulated gelatin
which has been soaked for five
minutes in cold water. Dust a
shallow. wet mold with grated
cheese and pour the mixture into
it. Chill until set, cut into small
squares and serve with the salad.
Serves six.
The Washington times., 1929-04-16
T EARI.y GRFFNS
ARE REST

The early garden vegetables in
clude such varieties as onions, let
tuce, radishes, spinach, mustard,
peas and potatoes.
There is a crispness, a freshness
of color, flavor and appearance IN
these early vegetables that later
ones never have. None of these
vegetables can stand excessive heat
or drought and that is why the
cool, moist soil of spring gives us
the finest.
Fix them in these styles:
Onion Au Gratin Soup
punches green onions chopI
3 tablespoonfuls butter.
cups beef broth.
"a cups evaporated milk.
Dash cayenne.
Salt and pepper.
/ cup grated cheese.
stale rolls cut in halves
Saute onion in the butter. Add
broth, boil until onion is tender,
then add milk and seasonings.
Pour into baking dish over the
stale rolls. Sprinkle with cheese
and brown under flame. Yield:
servings.
Cucumber Radish Salad
long cucumbers.
round red radishes.
Mayonnaise, cooked
French dressing.
Peel cucumber and cut crosswise
into two-and-one-half sections.
Cut sections into 1s-inch slices but
do not cut entirely through cucum-
Der in order that the slices may
hold together securely, Cut rad
ishes in thin slices. Insert rad
ish slice in between each slice of
the cucumber so that the cucumber
may spread apart in a fan shape.
Place one section on crisp lettuce
leaf and serve with some salad
dressing. Tomatoes may be used N
place of radishes. Yield: serv-
ingS.
Cooked Salad Dressing
l teaspoonful salt.
/ teaspoonful mustard
Dash cayenne.
ablesr oonfuls flour.
tablespoonfuls sugar
egg yolks. beaten
tablespoonfuls butter
Il cup evaporated milk diluted with
x cup boiling water.
Il cup vinegar.
Mix dry ingredients in top of
double boiler Add egg yolks, then
butter and diluted milk, stirring
constantly to keep smooth. Cook
over boiling water Is minutes. Re-
move from fire, cool and add vine
gar. Yield: IL cups.
The Washington times., 1929-04-16
Cocoanut Blanc Mango
Can Put Spell On
Appetite

tablespoons granulated gelatin
Y cup cold water
III cups boiling water
cups evaporated milk
y cup sugar
Few grains salt
oranges .
u cup .cocoanut
teaspoon vanilla
Soak gelatin in cold water and
dissolve in boiling water. Add
evaporated milk. sugar and salt.
Cut oranges in slices and quarter
each slice. Add with the cocoanut
and vanilla to the mixture when
It begins to set. Turn into indi-
vidual molds. Chill and serve
garnished with orange sections.
Yield: IL servings.
The Washington times., 1929-04-16
SEROIE DISHES BIG HELP TO THE WOMAN WITHOUT MAID
CREAMED CHICKEN

cups diced cold ~ cups white
chicken sauce
Toast
PaprilSa or parsley
Heat chicken in the white sauce
recipe below. Serve on toast and
garnish with paprika or pars.ey.
Yield: -Four servings.
The Washington times., 1929-04-16
EARLY, THEY MAY
BE kept FOR TARDY GUESTS

Many casserole dishes may be prepared in the morning and
kept in the refrigerator until time put the This
great help the without maid, who wishes to
entertain. eas
The Indianapolis times., 1929-11-19

creScentS and ChrlStmaS CreeS-anu
be sure to include some animal cut
ters and boys and girls. Then you
The Indianapolis times., 1929-11-19
KnOWIedge
Required in
Rug Choice

Few women really are well in
formed on the cubject Of floor cov-
erings. Most of them have a gen.
eral idea of what they want, when
they go to buy, and trust to the
judgment OF the person who waits
upon them to give them good value
for their money.
Sales people in sections where
floor coverings are handled usually
are well informed on their subject,
so one might do much worse than
depend upon their opinions. Still
it is almost impossible for them to
select as TO colors and textures for
your home.
What should be taken into con-
sideration, then, in selecting floor
coverings which are in good taste?
The floor is the foundation in the
scheme of rooms decoration, and
the coloring should be selected In
relation to the walls, hangings and
furniture.
Within recent years, plain rugs of
a neutral color have been in vogue
They lend themselves well to their
Surroundings. forming an incon-
SpicuOuS background for other colorS
The Indianapolis times., 1929-11-19
Dorothy Aldens Page of Helpful Hints for the Home

and furnishings selected for the
room. They are especially well
adaped for the small room, making
1t look larger, but are not to make a
large room look cold and bare.
In rooms closely connected, 1t is
best to select the same floor coy-
erings, though rugs of different
color may be used provided they
harmonic.
In the hallway, a patterned rug is
really preferable, for there is less
furniture and decoration here, and
some bright note Of interest is de-
sirable.
The patterned rug has the ad-
vantage in that it does not show
wear SO quickly, footprints are not
apparent on it-one of the bugbears
of the plain rug-and in rooms
where it is likely to receive stains as
in the dining room, it is also prefer
able.
There are many small all-over
patterns which have the general ap-
pearance Of a one-tone rug, yet the
advantages of a patterned one. The
main thing to consider in the selec-
-tion Of the patterned rug is the place
in which you are planning to use it.
and the choosing of pattern and
colors which will be in harmony
with the surroundings.
Small rugs laid on a bare polished
floor are less luxurious looking than
a floor that is almost entirely COW
cred. If the room is small, they
also tend to make 1t seem even
smaller. They are practical, though
for they as well as the floor they
are on are easily cleaned.
The Indianapolis times., 1929-11-19

will want to have on hand colored
sugar, nuts, currantS and raiSinS.
You will be sure to need them for
decorating the tops of the cookies
whether the recipe mentions them
or not.
Now here are the recipes, and you
can take your choice of several of
them:
Christmas Cookies
2 pounds brown sugar.
s eggs.
/ teaspoon nutmeg.
1 teaspoon cloves.
I teaspoon cinnamon.
] teaspoon mace.
u pound bIanched almonds.
u pound citron.
2 teaspoon soda.
Mix the sugar with the beaten
eggs. Add the spices and the citron
and half Of the almonds, chopped
into very small pieces. Add the soda,
dissolved in a small amount of hot
water. Stir in enough flour to make
dough stiff enough to roll. Mix
we'll, roll to quarter Inch thickness,
and cut with diamond shaped cut
ter. Place one-half blanched al
mond on each cookie. Let stand
over night. In the morning, brush
with powdered sugar stirred to
paste in a small amount of water,
and bake on sheets in a moderate
oven. This will make about eight
dozen cookies. Pack away in tight
fitting jars or cans until ready for
use. The longer they are kept the
better they become.
Pfeffernusse
3 teaspoon ground cloves.
j teaspoon nutmeg
n teaspoon cinnamon
II teaspoon soda
s cups -four
4 eggs
2 cups brown sugar
Stir the brown sugar slowly into
the slightly beaten eggs. Then add
flour, soda and spices sifted and
mixed together. Roll a half inch
thick and cut with small round
cutter. Let stand over night on
creased baking sheet to ripen. In
the morning bake in moderate
oven for fifteen minutes. When cool,
frost with white icing, or sprinkle
with powdered sugar. Chopped
almonds or citron may be added to
these cakes if desired. These soften
as they ripen, but are very hard
when first made.
Lebkuchen
pound strained honey.
2 cups light brown sugar.
" cup water.
~ teaspoon soda.
" pound blanched shredded
almndS.
s cups flour (abOut).
u pound citron and candied
orange rind. ground.
"a easpOon cloves and nutmeg.
/ teaspoon cinnamon.
2 eggs.
Boil sugar, water and honey for
five minutes, then cool and mix in
the flour sifted with the spices and
The Indianapolis times., 1929-11-19
Keen Cheese Tender

Cheese becomes tough and
Ieathery in cooked mixtures when it
has been subjected to too high a
temperature. To avert this, protect
it from the direct heat in some way,
such as setting the utensil in which
the cheese mixture is baking, in
a pan Of hot water. If a dish is to
be finished with cheese over the
TOP. - --''- ill be obtained
by baking it first, then sprinkling
the cheese over, and returning to
the oven for long enough time to
melt the cheese.