davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1930-10-28
WASF1IN NGTON lines FOOD PAGE
Successfully Tested Good Housekeeping Institute
Danish Sauce
For VegetGbLes

The Danish are said to be real
masters In food preparation and
much credit for the deliciousness
Of their dishes must go to the
fact that butter plays real part
in their food preparation. We all
know how delicious drawn butter
sauce makes garden vegetables,
but here is a Danish sauce that
makes vegetables even m ore
tempting than the former:
Danish Sauce
Cream one-half cup of butter
until very fluffy and light. then
add a little of the vegetable
broth and continue beating until
the butter mixture has doubled
in bulk. A word of caution: Add
the vegetable broth slowly or the
mixture will lose it's fluffiness.
Serve the vegetables in a dish
and pile the sauce on top.
The above recipe may be
slightly modified and used as a
steak or chop accompaniment.
When the one-half cup of butter
is well creamed add two table.
spoonfuls of lemon Juice and a
dash of white or red pepper.
Continue beating until almost
double in bulk and serve with
the broiled meat.
The Washington times., 1930-10-28
WORKERS SAY THAT.
MID.AFTERNOON IS
Their ZERO HOUR
Many Have Discovered That
Food With Sugar Content
Renews Vigor

Rare indeed is the business that
does not call for more speed from
mid-afternoon on. Stenographers,
clerks and salespeople will testify
to this. Yet vitality is invariably
low at this important period.
Scientific tests have proved that
eating something between three and
four o'clock will refresh the system
almost as much as complete rest.
The best food to eat is one rich in
refined sugar such as candy, cookies,
ice cream or a sweet beverage.
The refined sugar not only supplies
quick nourishment but, is easily
digested.
In overcoming fatigue by this
method, the system is able to resist
those common colds which are often
"caught" on the way home. What's
more, a refreshed body is much
more efficient during the busy after
noon hours than one that is "tired
out"
With no loss of time and prac-
tically no expense, sweet foods can
h0 bought for a mid-afternoon
snack. Sugar dissolved in a glass of
water will "pick one up" This drink
is known as the athletes cocktail"
Most foods are more delicious and
nOurishing with refined sugar. The
Sugar Institute.
The Washington times., 1930-10-28
Cream, Soup Suggestion
Are Giuen by Experts

mixture is smooth and thickened.
Then add the required amount Of
vegetable water in which the vege-
table was cooked and when well
blended add the strained or diced
vegetable, whichever desired. Re.
heat the soup and serve. An ex-
cellent plan is to reserve the re-
quired amount Of vegetable water
and vegetable for the next days
cream soup when cooking the din
ner vegetable the night before.
Occasionally a vegetable cream
soup made with white sauce and
vegetable water as basis without
the addition Of any vegetable pulp
may be preferred. Oftentimes 1t
is a very pleasant variation to
combine two vegetables as carrots
and peas, potatoes and celery or
green beans and carrots, in the
cream soup. If the soup seems
to lack in color, as in the case Of
potato or celery soup, the addition
of chopped parsley, watercress.
green pepper or pimento proves
colorful. leftover creamed vegeta-
bles pressed through a ricer may
be used as pulp, with all milk as
the liquid.
A beaten egg may be added to
any cream soup. In blending the
egg and cream soup, add small
amount of hot soup to the beaten
egg, and then gradually pour this
mixture into the entire quantity
of cream soup, while stirring.
The Washington times., 1930-10-28

The Importance of making good
cream soups can hardly be over
estimated. Served at or near the
beginning, an appetizing soup will
60 far towaDdS making a real sue
cess of almost any meal. And yet
how many people discard one of
the most valuable bases for cream
soup making-the vegetable waters
which have been used in cooking
vegetables. Save the vegetable
waters. they will add much in the
way of natural flavor and vita
Minis to your cream soups.
Although with careful watching
cream soup can be made in a
saucepan, it is easier to use a
double boiler, unless the quantity
is too large, for the double boiler
proves an excellent means of
keeping the soup warm until serv-
ing time without fear of scorch-
ing.
Thin White Sauce
A thin, white sauce forms the
basis of practically all cream
soups. the vegetable water and
pulp being added to the prepared
white sauce.
The general directions for max
ing a cream soup are as follows:
Melt the butter in the top of a
double boiler. Add the flour while
stirring constantly and cook until
smooth and well blended. Then
add the cold milk gradually and
the SeasoningS, and cook until the
The Washington times., 1930-10-28
WATERS
IN COOKING

There Is a widespread misunder-
standing as to the caloric content
of many staple foods. Perhaps
no more striking instance exists
of this than in the case of waters
and cookies. In the past they
have been considered all too gen.
orally as merely adjuncts to a
meal.
Yet few foods possess as high
energy-yielding values as the
products of the cookie and wafer
factory. Though dainty in struc.
ture. delicate in flavor and attrac-
tive appearance, biscuits and
waters are still relatively mex
pensive sources of energy, COM
pairing favorably with our COM
mon sources of food supply.
Value Of Waters
Soda waters, both the plain
ones and the oblong salted varic-
ties which are such general favor.
ties. have a food value equivalent
to about 1925 calories per pound.
The use of soda waters with the
soup and salad courses is too well
established to require emphasis,
but there are a number Of other
ways in which they may be used
to add new interest and give ad
ditional food value to familiar
foods.
The Washington times., 1930-10-28
ADDS To
!. GOOD MEAL

The tang and snap Of q crisp
pickle or a bit of relish adds in
terest and gives extra flavor to
almost any meal and homemakers
find q very real pleasure in
making. these tasty appetizers.
The commercial world makes eY-
cellent pickles and relishes of all
kinds, but housewives still delight
In doing some of their own pick
ling.
Pickles are made by preserving,
usually in a brine solution or in
vinegar, or q combination of
both. Usually q preliminary
treatment of soaking in the brine
precedes the vinegar treatment.
For this use common salt, not
table salt, as fewer of the min
erals are extracted from this.
The salt draws the water from
the tissues of the vegetables and
tends to make 1t crisp and firm.
However, too long soaking will
make them soft. So, If the direc'
tions tell you to soak for three
hours, don't soak them over
night. y
For best results-for uniform
results-use a good well-known
bottled brand Of vinegar. Then
you will be sure Of the quality.
Bulk vinegar varies so much in
strength that 1t Is difficult to
get the same results. A general
rule for the vinegar is first weigh
the vegetables, then use one-third
of their weight In vinegar. AL
ways weigh the pickles down in
the brine or vinegar to entirely
cover them with liquid. Only
extremely fresh vegetables and
fruits should be used. the same
rule applying to pickles as in
canning, not more than "a hours
from garden to can.
Powdered alum Is used to give
the pickles deep color end help
keep them crisp. Not too much
should be used. never a speck
more than the recipe calls for.
The Washington times., 1930-10-28
OrientdLs Like
LOWLy SGrdines

Fish! If "over here" we do not
regard the tiny pilchard or her.
ring, which we class SO definitely
as sardine (although there is
actually no such fish as one of
the staples of a phosporus food
diet, the Asiatic uses what the
American might term initiative
and prefers the protein and
piquant taste of the sardine to
any fish which he can catch in
his own waters.
And he has, also a dietetic pen
chant for the aristocratic and ex-
pensive salmon, which, is caught
in Californian and Alaskan wa
ters, and canned In a far-off
America of which the yellow
skinned coolie has but little con-
ception.
The Washington times., 1930-10-28
YOU FIT!

Just well"balanced food to keep you
fine and fit carbohydrates for heat
and energy, proteins for good muscle,
mineral salts for bones and teeth
and all so easily digested. Eat Shred.
ded Wheat with plenty of milk-hot
milk is best in Winter as it brings out
the delicious flavor of the crisp baked
wheat-and supplies the warmth the
body needs. Delicious for any meal.
It's ready.cooked, ready.to.eat.
The Washington times., 1930-10-28
USE Of PECTIN
TAKES DOUBT
OUT Of JELLY
Housekeeper Saved From All
Uncertainty by Product, Is.
Decision Institute Makes

What housekeeper does not de-
light in jellies of her own max
ing--jellies that are clear, spark
ling, glowing with color, and of
tender, quivering texture! But
not always are our efforts quite
so successful. Sometimes there
are battling failures. Favorite
jelly recipes which have been
used successfully many times
suddenly go wrong and just will
not jell. What can we do to pre-
vent such failures?
Many of the difficulties which
we have in jelly making can be
traced either to the vagaries of
pectin (the substance which
makes jellies jelD or to the fact
that the pectin, fruit acid, and
sugar are not in proper proper
tions. Too much or too little
sugar, too much or too little pee
tin or acid-any one of these con-
ditions means uncertainty as to
the 1Ln1Shed result.
Uncertainty Needless
However, these uncertainties in
selly making are no longer neces-
Sary. Any fruit, regardless of its
pectin content, can now be made
into tender, quivering jelly with
out guesswork or wastage with al
ways the same perfect results.
For almost every "grocer's shelf
today carries pure commercial
fruit pectin in liquid or powdered
form, ready for the housekeeper
to use in making her jellies. Good
Housekeeping Institute has made
many kinds of jellies with this
commercial pectin, and not only
is the jelly full of natural flavor
and color. but it is always excel
lent in texture. Fresh fruits,
dried fruits, bottled and canned
fruit juices, all can be made into
jelly at any season of the year
without the slightest trouble, and
in a few minutes as compared
with the old long, slow methods.
More Sugar Required
In using fruit pectin for jel-
lies, it is most important that
the fousekeeper follow the man
ufacturer's recipes exactly, both
as to the proportions of ingre-
dients and the procedure for
cooking, using standard meas
uring cup and level measure.
ments in all instances.
Housekeepers often ask why
the quantity of sugar in these
recipes is so much greater than
in jellies made without adding
pectin. In the old method of
making jelly the fruit juice is
usually boiled down considerably
before the sugar is added. But
in making jelly with fruit pee
tin, the fruit juice does not have
to be cooked down at all before
the sugar is added. hence we
need more sugar for this larger
amount of juice Therefore do
not decrease the quantity of
sugar called for in the manu-.
facturer's recipes.
The Washington times., 1930-10-28
SGUe Outer Leaves
Of WiIted Lettuce

Sometimes the outer leaves Of a
head of lettuce are not suitable for
serving as a salad. Do not throw
these away, but save them and
serve them as: r
Wilted Lettuce
Two. hard-cooked eggs.
Lettuce.
One-half teaspoon salt.
One teaspoon sugar.
Five slices bacon.
Two tablespoons vinegar.
Wash lettuce, drain and chop.
Add salt and sugar. Pan broil
bacon until crisp and brown. Cut
into small pieces, leaving it In the
fat that has cooked out. Add the
vinegar, then the lettuce. Turn
flame low. With a fork turn the
lettuce over and over so it will
wilt evenly. Add sliced eggs and
serve Immediately. Serves four.
The Washington times., 1930-10-28
sPICED LIME JUICE

Combine three-fourths Of a cup
full of sugar, one and one-half
cupfuls Of water, the rind Of one
lemon cut into thin strips, four
whole Glove, a one-inch stick Of
cinnamon and a one-inch stick Of
ginger root and boil five minutes.
Cool and add the Juice Of four
lines. Color a very light green
with vegetable coloring. Strain,
add one quart of ice water. Gar
nish with sprigs Of fresh mint.
Serves six.
The Washington times., 1930-10-28

1 saltspOOn-A teaspoon
tablespoons cup
! cups-1 pint
pints-1 qusrt
; teaspOOns-1 tablespoon
1 cups-1 quart
The Washington times., 1930-10-28
una a Ia Newbers

One can White Star Brand Tuna, one tablespoon
butter, one tabIespoonAour, yoIks Of two eggs, and
one cup Of cream. Metthe butter, add the -four and
eookt litthckens. Bedtthe yolks ofthe eggs lthey
arelisht, mix the cream and pour over the Hsked
1una, stir untiIhested well, 6utdo not alowto oo1.
The Washington times., 1930-10-28

tablespoons fIOur-l ounce i
cups ranulated sugar-1 pourd
. tablespoons liquid--1 ounce
cups butter-1 pound
tablespoons butter-l ounce
cups fIOur-1 pound
The Washington times., 1930-10-28
Try Fruit Fluff
Dessert TODDinO

When you've a dessert that de-
mands a nice topping of whipped
cream, and your ice box is as
empty as old lady Hubbard's pan
try, try this simple substitute for
topping:
Fruit Fluff
II cup corn syrup.
2 egg whites.
u cup orange loganberry juice.
Grape or loganberry Juice.
Beat the egg whites stiff and
whip in the corn syrup and fruit
juices. Serve at once. This is ex.
cellent instead of whipped cream.
The Washington times., 1930-10-28
LIME RlCKEY

Into tall glass pour the Juice
of two lines. Add one tablespoon
full of sugar syrup and ice. Fill
the glass with carbonated water
and garniSh with a slice Of lime
or a sprig of fresh mint.
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1930-10-24
Friday, October "a, 1880
ANOTHER CRIME

Walsh voted to reduce the income tax Walsh
voted to materially reduce our most important and
n1eritorious source of revenue at a time when our
country owed not only sum equal to more than
seventeen billions of dollars, but otherwise ndeOt-
ed to an extent impossible of approximation.
In the scheme of tax reduction, it was provided
that the smaller the taxpayer, the smaller the pro-
portionate benefit. AS to maxima Walsh first
voted for a reduction from Go per cent to 40 per
cent, and his second offense was that of voting
for reduction of from 40 per cent to 20 per cent
Had it not been for the decreases in income-tax
schedules, and the billions of refunds, the Wall
Street debacle of twelve months ago, would have
been postponed for two three years. and per-
haps longer, and maybe indefinitely, through ex-
penditures from the U. S. treasury in connection
with public improvements that would provide en-
ployment Without contemplating limitations or
the curbing of profteers, the original tax sched-
ules should have been allowed to stand
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1930-10-24
SHERIDAN COUNTY EXCEPTED

In another column in this issue is press dls-
patch from Helena, which quotes the Montana
State Board of Equalization saying:
Steadily lessening county debts, without
material increase in levies that has taken
place in Montana, is not only highly praise.
worthy, but is probably without parallel
the nation"
While this is the average condition of the state,
il is glaring thing that it is not fact in Sheri-
dan county. Thanks to the Republican admlnlStra-
ton. the County indebtedness has increased, as
we'll as the levies in Sheridan county. While the
average levy in the State decreases the levy IN
Sheridan county increased-that is surely record
for the republicans to point to with pride.
Continuing the Montana Board of EquahzaUlon'
said
"In 1928. the Boards records show there
was total county debt in all counties IN the
State of S27,7O865O. Each year since that
time has seen reduction of that total until
for $780, the amount is only $16,935,892, cut
almost in half within seven year period.
But not so in Sheridan county: there has been
no reduction in bonded Indebtedness since the re-
publicans got into control.
The Board says further:
"At the same time, the average levy for
county purposes never has reached % mills,
and it is indicated that this year will not be
an exception In 1923, the average levy was
81 mills and fraction and it remained around
that figure until 1927, when it passed p mills.
Last year. the average levy was 22.83 mills
slight increase accounted for in part by the
adoption of the county budget system and a
desire of the county authorities to avoid over
drafts 1t produces total revenue for all
counties of $1O,362, 3O1."
The average levy for the State of Montana is
little over % mills-the levy for Sheridan coun-
" is "A mills, twice as large: next year the levy
must be larger, because the mills cuts of this
year which law requires to be made, must be made
up next year, when county levy will go over 81
mills in Sheridan county.
The levy is nearly twice now what it was whel
the Farmer-Labor party was in power, when thu
county was on cash basis. Now with twice thu
levy, nearly all funds in the red and thousand
and thousands of dollars worth of county warrant
are out drawing interest at the rate of go.
The above figures are not Producers News fig
nres: they are the official findings of the Stat
Equalization Board.
How do you like it, Mr.. Taxpayer?
Well, put it in your pipe and smoke it!
If you want some more of the same thing, vot
republican, November 4th, and you'll get it.
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1930-10-24
WHAT'S BREAKING US
By HANS RASMUSSEN

Someone in the courthouse is sending out figures
showing what it cost US to run the county offices
for number of years The figures are very in
teresting. 1t is interesting TO know that while
Chas Lundeen county commissioner, it cost
low as s1,673.61 to run that office, while under
the present administration it has gone up as high
as $10,27S.OS.
1t is also interesting to know that while Erick-
county attorney it cost as low as $4,000
for special attorney, while under Grant Blackwell
it cost $9s8785S for 1929 and $18,896.50 for $780,
Mr.. Blackwell simply forgot TO mention these fig
ures in the letter he sent out before the primary
The figures also show that it cost 10000 dollars
more to the county in 1880 than it did in 1925.
In 1880 it cost total of about 10000 dollars
70 run the county. It's lot of money and some
suggesting that clerks should be fired jani-
tors salary cut down, or something in that line in
order to cut down expenses. l don't know if this
could be done or not, but what would that amount
to? Two to three thousand dollars at the very
best. That isn't what is breaking the county It
is not the rs thousands dollars for administration
as much as what is spent in Dther ways
In 1880 taxes were 48 mills which should
bring the county about s2SS, 100000 in taxes, be-
sides this we get about 100000 in car license
money. We know now that it it cost us 70 thous-
and dollars for administration but what became of
the 240 thousand dollars? It's the $240OO0O 90 that
Is breaking us more so than the $79,0000O. How
much more than they were entitled to did Joe Do
lin and the machine companies get? How many
friends Of the commissioners had their taxes can
celled? l know Of one who got about $4,000.
How much did the bankers get?
In the county sinking fund Is over 5000 90 on
which we are paying 5z and SO interest. This
money is lent out TO our bankers at 20 interest,
on that deal alone the banks get ST. 100000 of the
taxpayers money. The $200,OOOO0 could lust as
well be paid off on what we owe, but then the
banks would not get the s11,0O0O0
Our road fund was s47,OOOOO in the hole June
SOth- Road work has been going on at full blast
ever since, so now the fund is probably $40 M
behind. That's another 100000 the banks oct in
interest beside the discount on the warrants RIM.
ming the county that way is what is breaking the
taxpayers.
1t has been decided to stop road work neg,
year Why didn't they stop it this year instead
OF keeping on running in the hole? This Is election
year and they are out catching suckers no matte,
what 1t costs The road from Reserve In Daomo,
is graded every election year This wear tbav o~e
making highway of tits the Dapmar vo+o,
they are after. In Carl Hansen's neivbborbood
another outfit Is grading up votes for Ed Tverson
OUT this year it is going to be uphill grading .,
Tar as the Dagmar votes are concerned
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1930-10-24
PENSIONS MAKE STRANGE BED
FELLOWS

AS pensioners, Galen is in Maggie Hathaway's
class. Both the public payroll and both
are drawing pensions However Maggie paid for
her pension privilege. She paid (S3) Three Dol
lars for it. For this investment of 3d. Maggie has
drawn nearly $4,000 out of fund that is supplied
by way of Withholding dollar a month from
the salary of every school teacher all over Mon
tana. Galen draws his pension of $21S month
from a fund that might otherwise provide for the
disabled veterans at Fort Harrison, those things
that are purchased with money collected through
street sales of peoples, for "buddys" benefit
Galen is a republican, Maggie, a democrat, but
their political inclinations are mergerous.
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1930-10-24

here to take care of our institu-
tons, even though their dividends
might be little smaller and they
might have 10 cut a party or two.
Us folks who are barely making a
living, and some of US not that,
wouldn't feel bad if their incomes
of millions was cut a little.
And so it goes, Mr.. Taxpayer,
are we always going to be the
goat. Well we are, if you say so.
You're the boss. If you continue
to vote for candidates put up by
the big interests, you're going to
pay the fiddler. In this county if
you continue to vote for those who
spend your tax money like water
and ask for more, you are going
to pay the fiddler some more.
You have your "out." You have
control of the ballot. Your vote
tells what you think of present
conditions. You have in this State
a Farmer-LabOr ticket: you have a
county ticket. The candidates are
pledged to serve your interests, not
those of the corporations: they are
pledged to economy in public af-
fairs. Take your choice. fellow
workers, farmers and business
men. If you want to pay nearly
Is cents on the dollar for your tax
able property with a prospect OF
still more taxes in the coming
years, especially if the extra levieE
are favorably voted upon, that j:
your business. If you figure thai
J wheat prices at so TO go cent!
. and unemployment of people
amounting to millions of workers
; is the thing, vote the Republican
; ticket and vote 'er straight, dom
swerve one iota, because it won
| do any good. But if you are no
; satisfied and you think a system
7 that forces the farmers to sci
2 their wheat below cost of produc
5 ton; that allows millions of PEG
e pie to be in want because they can
Y not find work, that allows you
t county taxes to rise 10 mpreced
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1930-10-24

ented heights, then you will vote
the Farmer-Labor ticket. And
vote 'er straight from top to hot
tom. Oo'-
| don't envy the Farmer-Labor
candidates their jobs if elected in
Strengthening out the tangle into
which reckless spending has
thrown Sheridan county. Tbey
will have mighty tough time for
awhile, but eventually they will
be able to draw out of the 'bole',
and again put the financial affairs
of this county on a sound basis
But if they are not elected and
the present administration retains
control. Well, is there anyone who
would like to buy some cheap pro.
perry?
Maybe some of you are able t,
see the silver lining in these hare
times, but will confess that I can