davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-09-06
APARTMENT VALUE
FORMULAE DRAWN
Tax Assessor Richards Study
Reveals Data on Cost
and Earnings.

The comprehensive study conducted
by Tax Assessor Richards and his as
sistants easily produced formulae OF a
typical apartment house In the District,
one having f1rst-class design, f1reproof
construction, elevator service and con-
venient location, which are q guide In
appraising their value, he reports.
The data" Mr.. Richards said. rs
sufficient and interlocking as to costs OF
construction, gross rents, expenses OF
operation, depreciation and taxes so as
to reveal the true relations between
rents, earning capacity and valuations
of property
The conclusions reached by the
assessor are:
"a Cents Per Foot in 1914.
That an apartment built in 1929 cost
from so 10 10 per cent more than II 1t
had been built in 1914. The assessor
estimates on the basis of figures on
costs of an apartment at "a cents per
cubic foot in 1914 that it would be fair
to assume that an apartment of equal
standard can be built at the present
time for 40 cents per cubic foot, or even
less.
In much of the discussion of apart
ment house expenses no weight has
been given to the question Of overhead
or the expenses and commissions in
cident to the borrowing and using of
money. This overhead will be covered
by adding 20 per cent to the construc-
ton cost of the building, he finds.
1t has been shown that land values
run from 10 to 80 per cent of the total
apartment value, hence the general con-
clusion holds that the land is worth
one-fifth of the apartment house con-
struction cost.
That 10 segregated items of expense
incident to the management of an
apartment house, which have been
studied, show that these expenses con-
sumo about 43 per cent of the gross
earnings of the apartment. This does
not include any item for depreciation.
35 Years Per Building.
That the report published by the
National Association of Real Estate
Boards in the Annals of Real Estate
Practice, 1929, leads one to accept the
economic life of an apartment building
as being 35 years. This loss (for de-
preciation) added to the 43 per cent of
running expenses will bring the amount
deducted from gross earnings to be-
tween so and so per cent.
That sales disclose that the gross
earnings multiplied by seven brings a
total that closely represents the apart
ment house value.
That If the gross earnings of an
apartment are Is per cent of its value
and If go per cent of that amount goes
into expenses, upkeep and depreciation,
there will be left 40 per cent Of the is
per cent earnings. or clear earning
capacity of 6 per cent on the valuation
of the property.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-09-06
STATES ARE REQUESTED
TO ABOLISH. BlLLB0ARDS
Appeal to End Dissertation of Land
scapes Sent Out by Institute
of Architects.

Action by State legislatures to abolish
billboards and thus check "the selfish
dissertation of the landscape" is urged
by the American Institute of Architects
in an appeal sent to its 10 chapters
throughout the country.
The chapters were asked to take steps
10 organize public opinion and to CO.
operate with other agencies in elm
mating what was declared to be a
growing evil. The problem was called
one which must be solved by each
State. Numerous wo: lens clubs have
already pledged their aid.
Herein lies a splendid opportunity
for public service by the chapters of
the institute" the appeal said. THE
architect, from the very nature OF his
profession, should furnish leadership in
civic affairs"
The number of signboards. billbosrds
and other devices erected for advertis-
ing purposes along the roads. highways
and boulevards Of the country was said
by the institute to be steadily increas-
ing. To combat the evil, it was as
serted, the chapters must effect the
fullest cooperation with public authori-
ties, societies and individuals
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-09-06
URGED FOR HALL OF FAME

Election to the New York University
Hall of Fame of Charles Bulfnch, the
first American architect" is urged by
the board of directors of the American
Institute of Architects. The board has
sent to each elector of the Hall of Fame
summary of the achievements of Bull
finch, who is described as a states
man as we'll as an architect
Few architects of today can boast
list of such notable buildings as those
designed by Bulfinch," says the board.
"Bulf1nch's record as selectman dur
ing the formative period of Boston is of
such an outstanding character that this
record alone should make him eligible
as a statesman for a place in the Hall
of Fame
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-09-06
1O,74O.693 CLAIMED

population of New York City's metro
politan area Is computed at 10,740, 693
by committee of the Merchants As
ISOLATION, a gain of 100000 since July
l, 1925. The territory includes New
York City, Nassau, Suffolk, Rockland
and Westchester Counties, eight New
Jersey counties and part Of Fairfield
County Conn.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-09-06
SIGNS PAY HIGH RENTALS
Small Building in New York Sur
rounded by skyscrapers.

The old and comparatively small
building at Fifth avenue and Forty
second street. one of New York's busi-
est corners, puzzles those who observe
the rapidly rising skyscrapers around
1t.
The site is too valuable to be oc-
cupied by such a structure, but it is
permitted to stand, explains The Amer
lean Architect, because the revenue
from the huge advertising signs which
top it is greater than the rentals that
could be obtained from new sky
scraner
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13

the ice cream when half frozen and
finish freezing.
One tablespoonful of almond extract
and enough green vegetable coloring to
tint the mixture a pale green may be
added to ice cream, then add half
cupful of ground pistachio nuts When
the cream Is half frozen and nnlsn
freezing
Grated maple sugar with few minced
walnuts is delicious over vanilla ice
cream, as is also a sprinkling OF rolled
macaroonS and minced ALMONDS. one
way to make a decided novelty OF oulk
vanilla ice cream is TO stir into 1t some
preserved ginger cut into hne pieces.
Dish the cream, pour some OF the slrup.
from the ginger around each portion,
and serve Immediately.
Drain the juice from can OF cher
ries, add a cupful of sugar to the juice,
and cook it until 1t forms a thick sirup.
Pour this over ice cream and place
few of the cherries on top.
With chocolate ice cream q marsh
mallow mint, sauce Is especially de-
licious and novel. Boil half cupful Of
sugar with one-fourth cupful OF water
to a strip not thick enough to spin a
thread as 1t drops from the spoon, then
add eight marshmallows that have been
cut into small pieces. Leave for two
minutes,
into the strip with the back of the
spoon, then pour slowly over the white
Of an egg that has been beaten stiff
but not dry. Continue beating until
the sauce is cool, then add drop Of
oil of peppermint and enough green
vegetable coloring to give the sauce a
good tint.
If you wish to serve ice cream cut
into fancy shapes, get some plain brick
ice cream and slice 1t lengthwise in
half-inch thicknesses. Use a cooky
cutter in the form Of heart, fruit, or
animal, and dip it in boiling hot water.
After wiping it dry, but while still hot,
cut the ice cream in as many places
as the slice will make.
Between thin slices Of devils food.
angel cake, sponge cake or butter cake,
or between halves of eclair or cream
puff shells. place serving of ice cream
of flavor to blend we'll with the cake.
Cover with chocolate, butterscotch,
marshmallow, maple or fruit sauce,
either hot or cold, and top with whip
ped cream and nut meats Of various
kinds, moist cocoanut, powdered or
granulated chocolate or pieces Of fresh
or canned fruit.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13
Proper Serving of Fruits
May Be Plain or Nodded and Frozen for Warm
Days-Cherries Are Much Improved by
Cooking-Jellied Fruits

Some fruits may be served with
cream, but never with milk. When
cooking fruit, prepare the strip first,
bring to A boil, lay the fruit in and
gently simmer. Some fruits, including
peaches, are good served with spoon
full of whipped cream. Sweet fruits
are best served cold: sour or acid fruits
should be cool but not cold.
) To serve strawberries without cream
FOR breakfast they may be prepared the
sugar and left in the refrigerator over
night. When served they will have
rich, delicious strip that makes up for
the lack Of cream. Any of the berries
that are left over may be placed III
covered glass fruit jars and placed on
ice to make a delicious sauce for pud-
dingS or ice cream, or to be used in a
fruit drink. Most people wash straw
berries after they have been huled. but
this method causes the loss of juice.
Wash them before hulling them.
Pineapple can be shredded and
served with almost any other fruit in
glasses and covered with sirup. 1t is
good with strawberries. with raspberrieS
and currants, with diced orange and
grapefruit, or with bananas sliced or
diced. II can be diced and slightly
sweetened and served in place of grape
fruit as an appetizer. When pineapple
Is served in any of these ways 1t should
be thoroughly chilled. To cube canned
pineapple quickly drain off all the Juice
and empty the contents of the can into
a shallow bowl. Place the slices in a
pile and with sharp knife cut from
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13

the top TO the bottom. When you have
gone all around like this you will have
a neat job and you can cube eight
slices as easily and as quickly as one,
Making Apple Sauce.
When making apple sauce don't peel
the apples. If you do. you lose the real
flavor OF the fruit and make an insipid
sauce Wash the apples. cut them in
halves, and remove the cores from the
halves. Cook, then press through a
fruit or potato ricer, which will remove
the skins, but leaves the fine flavoring
which is lost by peeling the fruit Then
for baking, cut of a small part Of the
core and stick it back into the bottom
of the hole before pouring in the sugar.
This will hold the sugar in the apple
and prevent waste.
To bake bananas pull of a strip of
skin from the top to the base OF the
banan. =, put a little butter on them
and some lemon juice. Bake in the
oven and sprinkle with powdered sugar
just before serving To prepare mar
malade bananas, butter a flreproof dish,
cut the bananas lengthwise, spread them
with a little marmalade, add a little
butter, and bake. Serve in the same
dish.
Coffee rice bananas are delicious.
First make good creamy rice pudding
and flavor well with some strong coffee.
then slice some bananas and cover
them with powdered sugar and some
maraschino cherry juice. Put the rice
at the bottom of a dish, spread the
bananas on top, then heap some
whipped cream on top.
Cherries are among the Summer
fruits that are much improved by cook
ing. Somehow they lose none of their
freshness and are rendered much more
Juicy and more toothsome by slight
cooking at least To make cherry roll
sift together two cupfulS of -four, two
teaspoonfuls of baking powder and a
pinch of salt. Beat two eggs, add to
them a cupful of milk, then a rounding
tablespoonful of melted butter. Mix
with the dry ingredients to a light bat
ter and stir in two cupfuls of pitted
ripe cherries. Turn into we'll creased
pudding mold having tight-fitting
cover and steam for two hours. Turn
out. garniSh with cherries and serve
with hard sauce.
Jellied Fruits.
Prepared fruit-fiavored gelatins con-
tain the correct proportions of gelatin,
sugar and fruit fiavoring making 1t
necessary only to add boiling water and
stir until the contents are dissolved.
Follow exactly the directions printed
on the package. Prepared gelatins are
much improved if canned fruit juice Is
used in place of part OF the liquid at
least After opening can of fruit,
save the Juice from 1t, and when you
make gelatin the next time use It for
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13
BY SALLY MONROE.

A MOTHER was Dragging, the other
day, about the skill of her young
married daughter in the art, Of cooking.
Never tasted better meals than she
can get up" beamed the mother, "but
she has to have the things to do with
plenty Of eggs and good, thick cream
and butter. Give her good. thick, juicy
steaks, mushrooms, Spring chickens and
there isn't any one to beat her"
Then some one mods approvingly and
says that no really good cook can cook
well without the best Of materials. you
can eat cheaper things, of course. but
1t isn't good eating. 1t isn't worth a
really good cooks time to bother with
such things"
10 get any nouriShment out of cheap
things, either" goes on the mother of
the young married daughter. II always
had to give my children good, rich
foods-plenty of thick cream and butter
and eggs in the cooking-thick, juicy
steaks and Spring chickens. Some folks
aren't used to such things and can get
along without them. But our folks
aren't like that.
That's why went on the mother
with CLEAN of satisfaction in her eye,
IT told my daughter not to let her hus-
band talk her into bothering with
budgets Doing that way you skimp on
the eggs when they're high, you use top
milk instead of cream and you're all
the time worrying about cheaper cuts
of meat No nourishment in those
things and you can't make anything
half way good to eat with them, either"
Many Felt That Way.
That, suppose, is the point Of view
of a good many well-to-do Americans,
and 1 have heard of many other cooks
pho prided themselves that they couldn't
MAKE good dishes without plenty Of the
best provisions.
To be fair in the matter, I'll grant
that some sorts of good cooking call for
lavish use Of cream, butter and eggs.
This is true of a good many typical
Southern dishes. Some of the best old
colored folks really can't cook without
rich provisions But with conditions as
they are today, the really efficient cook
is one who cam make good dishes with
out lavish supply of materials.
I think that very often greater skill
is needed In preparing the meals when
supplies are nieager and not very lux
urious than in making the meals when
greater luxury is allowed. The impor-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13
FOOD AND THRIFT IN THE HOME

dissolving the gelatin instead Of using
the water. The Juice gives a better
flavor and is more nutritious. Pour
the prepared gelatin into wet mold,
and, If fruit is to be added, when the
mixture begins to thicken drop in the
fruit, or pour the jelly over the fruit.
Cut into squares for serving and top
with whipped cream. Garnish with
a marascllino cherry and a sprinkle of
nuts. From two to five cupfuls OF fruit
may be used with quart Of Jelly.
Frozen and Nodded.
Crushed pineapple, peaches, straw
berries or raspberries are good frozen.
Mash or crush the fruit very fine, add
half as much sugar as there is fruit,
and let stand until a Sirup Is formed.
Freeze In a crank freezer or pack In
the trays of a mechanical refrigerator
and stir occasionally while freezing.
Canned fruits, especially pears and
peaches in heavy sirup, may be frozen
in the can. Pack in ice and salt and
allow two or three hours for freezing.
When ready to serve, cut the can close
to the edge all round to enable the
fruit TO come out whole. Serve the
fruit in slices and garnish with whip
ped cream and red cherry. Pineapple
and apricots can be used in the same
way.
When frozen fruit mixtures are to
be nodded, have the mold chilled and
ready when the mixture Is frozen to
the point where it Is ready for packing
If 1t Is allowed to freeze too hard be-
fore it is packed into the molds it will
be difficult to handle. Pack the mix
ture into the mold carefully, so that all
corners and curves will be filled COM
pactly without air spaces. Fill the mold
to overlooking with the frozen mixture
and cover with a sheet of white paper,
Press the cover down tight and seal the
crack with a thick layer of some fat
that is hard when cold. Place the
mold in cracked ice and salt, using
four parts of ice to one part salt, by
measure, or pack the molds in the trays
of a mechanical refrigerator. Paper
cases may be filled with chilled or
partly frozen mixtures, which may be
placed in a closely covered receptacle
and packed in ice and salt, or placed
in the trays of a mechanical refrigera-
tor. The mold may be filled with lay
ers in contrasting colors if liked. To
unmold quickly, wipe the outside OF
the mold quickly with warm cloth,
which loosens the nodded mixture
slightly so that 1t will slip out.
Dressings and Flavorings.
To flavor ice cream, one and one
half teaspoonfuls oil almond extract
or one-fourth pound of commercial
almond paste may be scalded with the
milk that is used for making the cream.
Mash four to six large bananas, then
put through sieve. Add to this one
and one-half tablespoonful Of lemon
Juice, then add to plain ice cream, using
one third less sugar than the ice cream
recipe calls for.
Two cupfuls of canned apricots put
through q sieve may be added 20 your
favorite ice cream mixture when it is
half frozen
At another time add to your ice
cream one and one-half or two cupfuls
Of canned, drained, and grated pine
apple, then add one and one-half tea
spoonftlls of lemon juice. Turn into
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13
MENU FOR A DAY.
BREAKFAST.

Stewed prunes, cornmeal Inush
bacon, coffee.
LUNCHEON.
Baked stuffed peppers, raw
carrot salad, crisp rolls, coffee
gelatin, hermits, tea.
DINNER.
Baked bean soup, frankfurts,
mustard. potato salad, chocolate
bread pudding, custard sauce,
coffee.
TOAST WITH BACON.
Fry 3 slices bacon until slightly
brown but not crisp. Remove to
platter. Make batter Of one egg,
one tablespoon sugar, two round
ing tablespoons flour, one-quarter
teaspoon salt and one-half cup
milk. Beat well with egg beaten.
Cut four slices Of bread in half,
dip in batter and fry in bacon
fat until nicely Drowned. Serve
hot with butter or strip.
COFFEE GELATIN.
Soak one-half box gelatin in
one cup water one hour: then
add two cups boiling water, one
cup sugar, one cup clear, strong
coffee.
POTATO SALAD.
Take 6 to 8 medium sized po-
tatoes and boil with skins on.
When almost cool, peel and slice
very thin, Take three table
spoons olive Oil, one teaspoon
sugar, one-half teaspoon salt,
little pepper, one small onion
sliced fine and one-half cup vine
gar. Mix together and then mix
in with potatoes. Garnish with
parsley. Can also mix in parsley
with salad.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13
Club Steaks.

Select individual steaks Of a thick
ness desired. For six small steaks one
pound of fresh calf liver will be requir-
ed, also two large onions cut into
small slices. Pour boiling water over
the liver, and let stand until the color
has changed. Dip in -four and fry in
bacon drippings until brown, frying
the onions at the same time, season.
ing when partly cooked. When Drowned
remove and chop fine with a hand
chopper or very coarse grinder, as
it must not be cut too fine or 1t will
be pasty. Thicker the gravy in the
pan, add the chopped liver and onions,
and keep warm while broiling the steaks
Serve each steak on a piece of rather
thick toast with the liver sauce heap
ed on top.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13
inexpensive Food as Good
AS More Costly Selections

tant thing in planning your own meals
is to try to feel as much interest in the
makeshift meals as in the others. Re-
member that much rich food Is not
wholesome, and that, il carefully select
ed and carefully prepared. the less ex-
pensive materials are often quite as
good for you as the others.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13
ABE MARTIN SAYS

Sheriff Mort Pine has resigned as h
hates crowds.
If we're goin' to save an oid-timl
gentleman fer the Smithsonian 1nstt
tuition, Wen have to hurry up about 1t
(Copyright, ls3o)
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13

short elbow sleeves are given heightened
line by flaring cuffs.
Style No. 656 is navy blue crepe silk.
The collar and cuffs are of blue and
white sheer crepe. 1t can be had in
sizes So, SO, 40, AZ, A, As and 48 inches
bust.
Printed creme silk is effective self
trimmed and very serviceable.
Chiffon, printed wolfe, shantung,
printed batiste and georgette crepe are
charming fabrics to select.
For pattern of this style, send Is
cents in stamps or coin directly to The
Washington Stars New York Fashion
Bureau, Fifth avenue and Twenty
Tfnth street, New York
We suggest that when you send for
this pattern, you inclose 10 cents ad-
d1tional for copy of our new Spring
Fashion Magazine.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13
THE STARS
DAILY PATTERN
SERVICE.
Frock for Matrons.

Frock Tor MatronS.
The skirt is interesting with shirred
inset at the center front. The curved
scanning of the hip yoke is decidedly
smart and slimming. The low-flared
skirt has q panel at center front. which
carries out lovely vertical line to give
the wearer height.
The bodice is youthful with open
v neckline and shaped collar. The
Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-13

In increasing their standard Of living
people of Germany are eating more veg
etabies and butter.
The Washington times., 1930-08-09
l.,>e IEAsz5
Sail Tomorrow

Sail Tomorrow
The Ambassador of Spain,
Senor Don Alexandra Padilla y
Bell. and his daughter, Senorita
Dona Rosa Padilla, have gone
to New York and viii sail
tomorrow morning to join
Senorita de Padilla and Senor-
ita Dona Maria Padilla, in
Spain. .
The Minister of Guatemala
end Nine. RecinoS and family
are established at Ventnor, N,
j.. for the remainder of the
season.
At Newport
The newly appointed United
States Minister to Ecuador,
william Dawson, has arrived
In Quito to present his creden-
tials to President Ayora of
Ecuador.
Col. and Mrs. Wallace Mac
donald Craigie returned Wednes-
day to their home in Edgemoor
from a visit with DIR. and Mrs.
Lewis Rutherford Morris at
their summer home in the
CatSkillS.
The Washington times., 1930-08-09
DR.. Louise Stanley
Representing y. s.
Today in Honolulu

DR.. Louise Stanley, chief of
the Bureau of Home Economics,
Department of Agriculture, will
be the official representative Of
the United States at the second
Pan-Pacific Women'S Confer
ence, which opens today in
Hawaii. The conclave will con-
tinue through August %.
Other Pacific countries to be
represented include Japan, the
Philippines, Australia and New
Zealand.
DR.. Stanley has prepared
an exhaustive photography on
standards and costs of living,
compiled from studies made on
this subject in this country
since 1870, which she will pre-
sent in conjunction with dis
cussions along this line con-
templated. at the conference.
She also will outline the pur-
pose and plan of the White
House conference of child
health and protection, estab-
lished last year by President
Hoover to investigate all phases
of child life in America, with
a view to it's betterment. DIR.
Stanley is a member of the
steering committee Of that con-
ference.
The Washington times., 1930-08-09
Directed By AMOS PARRISH

are Just as high as the ones
you like. And often higher.
How can that be? This way.
A comfortable heel used to
mean only q broad, flat, near.
battle-ground heel. Cuban-yOu
used to call 1t.
But ask for q Cuban heel
now and see what you are
shown! A tall, slender. grace.
full heel with straight lines
tapering toward the base. But
q base sti1l wide enough to
give plenty Of support. (You
can see 1t in the sketch-the
left of the two large heels.)
There are thousands Of
these heels on every fashion
able highway and byway. They
run as high as 2M inches tall.
And that's the measurement Of
the inside line Of the heel ;.
not the outside. The outside
measures even more.
This solid leather Cuban
heel that's getting so very pop
ular lis another comfort idea,
too. Built.up lifts Of leather
make a resilient cushion that
takes up the shock Of each step