davidaulloa/AmericanStories huggingface dataset:
The Wrangell sentinel., 1931-03-06
WATERFRONT

The auxiliary schooner Iskum Capt. Lester Diviny. arrived from Puget Sound early Wednesday morn ing, enroute to Atka Island for cod fishing. She carries a crew of sev- en, and had three passengers aboard. The Iskum called in at Wrangell in order that Capt. Diyiny might visit his brother. Ralph Diviny. we'll known resident of Wrangell.
 The Iskum is bound north for a two years fishing cruise, according to the captain. The fish will be taken ashore at Atka and salted for shipment to the states. Two boats will be engaged in the fishing this season, one being the Aleutian Ma tive. A group of fur farmers along the Aleutians are interested in the enterprise, it is said
The Wrangell sentinel., 1931-03-06

The fishing boat Maekerel. Capt. Gus Storcloff of Craig, went on the ways of the A. B. Anderson Boat Shop Wednesday morning to be re- caulked, renailed and to have sever- al blanks renewed The Mackerel arrived here last Friday with pa- tients for the Wrangell General Hos pital.
The Wrangell sentinel., 1931-03-06

The fishing boat Liberty, Capt. Pete Iverson, went on the Anderson ways late last week to be remulked and renailed.
The Wrangell sentinel., 1931-03-06
Pdnoramd
By KINEMA

Point Barrow, the northernmost settlement in America. is said to be the most law-abiding place in the world. Robbery is unknown among the 300 Eskimos who live in this model community; there has been no murder committed in 50 years, and no court case for 25 years. Free dom from outside influences is be- lieved to be the principal factor in maintaining harmony. Fish, seals, whales and caribou provide food and clothing.
 The production of petroleum in Alaska is limited to the wells of the Chilkat Oil Co.,, of Katalla. near Cape St Elias. Oil from a number of shallow wells is refined on the ground, and the products. gasoline and distiIate, find a ready market in Cordova among the fishing fleet.
 Lost: A herd of buffalo. Louis Grimsmore of Big Delta has been searching for the government herd about two weeks but has failed to locate them although he found their tracks and beds on their old feed ing grounds which they had occu- pied earlier in the winter.
 Pilot Harold Gillian of the Gillian Airways. operating out of Cordova, is performing signal service for the residents of the interior Heavy snowfall has delayed trains on the Copper River railroad, and Gilham is flying night and day, bringing pas .sengers from Chitina to catch the steamers. On the return trips he is loaded down with f1rst-class mail.
 Scattered by wolves and assimi- lated in the migrating caribou bands, the Waechter Brothers herd of 5000 reindeer is practically non- existant today, according to word received in Fairbanks. Last spring the herd numbered 800. Late last fall 60 remaining animals were rounded up and slaughtered.
 
 The air commerce bulletin, issued by the department of commerce, warns aircraft pilots that low flying over fox farms is likely to frighten the foxes to such an extent that the young foxes are destroyed. The bulletin recommends that airmen confine their flights to attitudes suf- ficiently high to minimize this pos sibility.
 A wireless station for Unalakleet, crossroads of the lower Yukon, is contemplated by the government. Four different mail routes-Nome, St. Michael. Kotzebue and the Out side, pass through the little native village on Norton Sound, and during the summer there is a fair amount of transportation by sea. There is also an airplane landing field there To keep in touch with these mail routes a wireless station is needed
 Bound for their rookeries on the Pribilof Islands in Rering Sea, the ndvance guard of the fur seal mi grafton has been sighted off the Cal ifornia coast. The herd has quad rupled since the 1911 treaty prohib- iting killing on high seas except by
The Wrangell sentinel., 1931-03-06

subseribe for The sentlnel.
The Wrangell sentinel., 1931-03-06

Indians in boats without power and with primitive weapons such as they used before the white man came.
 The Indians at Cape Flattery pur- sue them in canoes each year, as do the natives at Sitka. The seal are taken with spears.
The Wrangell sentinel., 1931-03-06

The steamer Northwestern arriv- ed from the south Tuesday morning with the following for Wrangell: From Seattle-J c. Norris, Matt Lane, John F. Watson, Ferrel E.
 Brems. From Ketchikan-A. Van Mavern, John Chamberlain. Dr. w J. B. MsAuliff embarked for Juneau.
The Wrangell sentinel., 1931-03-06
MAY SURVEY PROPERTY NGFEH OF TOWNSHIP

4 representative of the U. S. Land OEi-= passing through on the Northwestern early this week. made a hT:af investigation of the unsur- ve."-:l property just north of the n67:a townsite addition to Wrangell whfl: the boat was in port. He reported that a survey would be ma5.: in the near future
The Wrangell sentinel., 1931-03-06

Bound for their rookeries on the Pribilof Islands in Rering Sea, the advance guard of the fur seal mi grafton has been sighted off the Cal ifornia coast. The herd has quad rupled since the 1911 treaty prohib- iting killing on high seas except by
The Wrangell sentinel., 1931-03-06
HARPER REID DUE DOWN STIKINE RIVER SOON

Word has been received from Tele- graph Creek that Harper Reid. agent for the Department of Indian Af- fairs in the Cassiar, will make a trip down the Stikine in a small boat as soon as practicable. He will be en route to Atlin on official busi- ness.
 MT. and Mrs. Castle recently made trip to Atlin with the mail team.
The Wrangell sentinel., 1931-03-06

provisions almost gone and passen- gers and crew on the verge of com- plete exhaustion.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20

nacaroni, one and one-half pounds
round steak (ground), five large onions
(sliced). two cans tomato soup.
Cook the nlacaroni twelve minutes,
strain and pour cold water over 1t. Cook
the meat until tender. Fry the onions
in butter in a separate pan. Add the
macaroni and onions to the meat, then
pour the tomato soup over all and cook
Slowly for about ten minutes. Stir fire.
quently, season to taste and serve very
hot
Then came the signal from the an
nouncer, a gentle nudge from her hus-
band and Julia Sanderson was of
to entertain her radio audience and the
group Of friends gathered there in the
studio. Just afterward there was to be
a special dinner party for Miss Sander
sons mother and father, she had told us
q very special party to COM
memorate an anniversary.
And small wonder it was an impor-
tant occasion. AS the orchestra
finished its drumming in stepped the
most adorable silver haired, rosy
checked mother and father Of the type
one reads about but sees all too seldom
in this day of little irritations and big
business cares.
Under hts wing father carried OF
Julia. and under his wing Frank Crumit
took Mother SandeTson. We watched
them go with the wish that 1t were the
anniversary dinner we were attending
instead of the black and white descrip-
ton Of a supper somewhere else.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20
At the Children's Table
BY MARY HOPE NORRIS,
Founder Mothers Radio Round Table Club.

bulky and heavy. The entire body, as
well as the lungs, must have an unob-
structed intake Of pure air. Therefore,
in caring for your children and other
members Of the family, always try TO
maintain as high a state Of individual
health and resistance as is possible.
will leave with you one recipe for a
nourishing soup that will appeal to the
children, regardless Of wheater they
have colds. Milk--the nearly perfect
foods the base Of this soup, plus
spinach. which is rich in iron. Served
with thin crisp slices Of whole wheat
bread, 1t is excellent for both the old
and young members Of the household.
One cup raw spinach ground or finely
chopped). / quart milk, tablespoons
-four. tablespoons melted butter,
teaspoon salt.
II you grind the spinach, place q
bowl or saucer to catch the Juice which
runs out Heat the milk to boiling
point, add the -four and butter which
have been well blended, then the chop
ped spinach and salt. Stir until thick
ened then cook for about 10 minutes.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20
PLEASING THE MAN
By CHLOE JAMESON.

NTHILE the cooks and gourmets are
" discoursing learnediy about food
for the coming holiday let us put
our heads together and muse upon q
few of the more practical problems that
confront the host who ofhciates at the
Thanksgiving table.
we want To make it a happy event
for him, don't we-even If he should
do strange things that upset our pride
of service. More, we want to make It
as easy as possible for him to serve his
guests with sophisticated smoothness,
that they may depart with praises not
only for the cook, but for his talents,
too.
There are several little items that
should not be overlooked by the cook
or the hostess. For one thing, when
more than the usual number are to be
seated at the table It is easy TO mis-
calculate the supply Of service plates.
Be sure to count them before an
nouncing dinner, so that there will not
be one or two shy at the last moment.
Well dc we remember one tirnid soul
who, after serving his flock, sat for a
full two minutes before he was heard
above the conversation, feebly asking
that q plate be brought for him.
II he man of the house is expert
enough or sufficiently unself-conscious
to do bis own carving, well and good
Have his knife in the pink Of condition,
as sharp as a razor blade, 80 that he
may slide it into the birds breast as
If the meat were tender butter How
that easy, slithering motion does strike
Joy TO the caTvers heart
But If the host detests carving and
serving great tableful of guests, do
please have the work done in the
kitchen In these informal days it is
quite al right to adopt plate service"
for the main course. And what treat
the non-carving genius finds it. Even
quiet hosts, inept at joking, have been
known to get off some frightfully good
ones through sheer relief when excused
from carving
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20
Famous Cheeses.

CHEESE is such wholesome staple
in the food lexicon that almost
every nation has developed its own IA
nous varieties Of cheese.
stilton cheese Is perhaps the most
famous English product. The flavor
Of real Stilton has tang which is wei
nigh irresistible to those who are fond
CT It. Chesire and Chedar cheeses are
perhaps more generally popular than
the stilton but each has its following
in epicurean circles. IN this country
we obtain the first mentioned variety
packed in neat glass jars or pots, and
the other cheeses in 8-ounce cartons,
holding six portions.
From France Gene the famous Cam
embert and Roouefort cheeses-to them
the chiefs" Of the cheese family Ger
many has also developed 8 Camembert
which Is packed in such way that it
is always in prime condition for serv-
ing This is the cheese which Is best
in its ripe. creamy state when even the
rind is tender
Both RoQuef0rt and Camembert
cheeses are delicious served with hot
crisp crackers after dinner, or as a fill
irg for rye bread sandwiches fer
luncheon or supper menu. Roquefort Is
also popular as an ingredient for ral3d
dressing, and as a filing for stuffed
celery and endiVcs. For convenience a
Rcuuefort dressing is put up in tubes
ready for combining with French dress
ing for salads or for stufaug celery.
Cruyere cheese is a Swiss product
and a most popular cheese in America
One must go to Holland for the Dutch
FILL cream cheese and the famous Edan
cheese, without which no epicure's
household is complete. Most If these
imported cheeses are now available 10
US IN small boxes containing six in
dividual portions, and through this eco
nomical method Of packing we are be-
coming more and more familiar with
them
The most famous Of the Italian
cheeses is perhaps the Parmesan cheese,
which Is used so much in its grated
form for fiavoring sauces. spaghetti
and ravioh. II can be bought i'm way-
paper envelopes or in sealed jars or
cartons ready for use.
Among the American cheeseg the
sharp New York Herkimer cheese has
the sharpest tang for au gratin dishes
and for service with apple and mince
| pie. These great cheeses may be seen
| IN any market, creamy, fresh and
wholly delicious. For milder use, as in
sandwiches, there are the PhiiadelphiS
cream cheeses and the yellow American
| cheese.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20

good stuf1ngs which have been devised
for the purpose. Tie IL in shape, but
ter It heavily all over and sprinkle with
salt and pepper. Then put the bird in
It's roasting pan and cook it in a quick
hot oven for about Is minutes.
Now add about a cup Of water; lower
TIE heat TO about $50 degrees, and con-
tinue cooking until the meat Is tender.
The usual time from this point on is
is to 20 minutes TO the pound To keep
the juices in the meat, haste often,
adding more water, II it is needed.
There are the simple directions for
roasting your turkey, and provided you
have chosen good fowl, and follow
the rules carefully, you win have a
tender, delicious turkey every time.
But you have not yet decided upon
its special seasoning What type OF
filling viii you have a chest
nut filing, a plain bread or a celery
stufhng, or perhaps you ike the flavor
Of oysters? There are some persons who
think that nothing Is 50 delicious as an
oyster stuf1ng for roast turkey.
There again-although each is as dir
ferent SIS possible from the others-you
have basic recipe which is much the
same for all. Let us say you would like
TO try the oyster dressing For q 10
pound bird you viii need about three
cups Of bread crumbs or bread finely
diced. Add to this about a teaspoon of
salt, and sprinkle with pepper. add also
tablespoon Of chopped fresh parsley.
Mix well and add two dozen fine oysters
To fourth-cup Of the oyster liquor add
two large tablespoons of butter and
blend with the other ingredients. Stuff
lightly into the turkey.
one type OF chestnut stufhng-per
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20

n TERE it is! The latest baking
Il H. discovery! The most deli
cious bread in town! Certified
Wheat Bread-the successor to
whole wheat actually tastes like
cake. Thousands now serve this
better bread, and thank Balanced
Blend for its goodness.
Balanced-B Blend means just
what it says. 1t is exactly the
correct proportion-the perfect
balance-of whole wheat and
short-patent Rours. There are
numberless blends. BUT only one
Balanced-Blend. Ii makes Certi-
fed Wheat Bread doubly delicious
and fully nourishing.
Take home a loaf of Certified
Wheat Bread tonight! Give your
family this delicious bread treat.
Tell them they no longer have to
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20

the forerunner Of much more serious
ailment. In the second place, It lie an
expensive habit, for more time is lost
from it In industry, business and school
worth while, then, to battle against it,
In addition TO proper diet, other
methods of building up the Child's re-
sistance to colds are: Daily exercise
and play In the open air and sunshine
Cod liver oil. orange juice and sun
lamp treatments are the three guards
men that ward OFF colds. Proper ven
tilat1on and heating Of rooms, inc1ud-
ing the addition Of moisture to the
heated air Of the interior Of the home.
is another safeguard
Also see that your children do not
wear clothing that is too heavy. Colds
seem prone to attack the persons who
remains in close, poorly ventilated quar-
tiers and who wears clothing that is too
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20

turkey gravy which the family will use
iavishly on potato and stufing at din
ner time In that case, simmer the
giblets fthe heart liver and gizzard, sill
thoroughly cleaned) in enough sailed
water to cover them. adding piece Of
onion and sprig Of celery which can
be discarded afterward When the glib
lets are tender, remove them from the
liquor, chop finely and return them to
the stock Make gravy from the turkey
drippingS left in the roasting pan, using
sufficient -four for thickening. and
browning the -four in the pan. Add TO
the gravy the stock and chopped glib
lets; blend smoothly, and the sauce is
ready to serve.
Another giblet gravy-used more as
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20
Favorite Recipes of Famous Women
JULIA sANDERsoN.

R FLAX and spend a jolly half hour
listening to Julia Sanderson and
her husband, Frank Crumit singing and
joking light heartedly through their
radio program most any Tuesday night
and you VIII be in fair state Of mind
TO picture the type of parties liked best
by this eongenial couple.
BY the very tone Of her voice whether
singing or talking, you'd know that
Julia Sanderson enjoyed many of the
good things OF life and better still
loved 70 pass them on to others IN that
informal way which makes every one
feel comfortable and at home, no mat
ter what the occasion
Still enjoying the triumphs Of her
beloved theatrical world, Miss Sander
son clings to after -theater suppers with
her stage friends as her favorite form
of entertainment.
But between the radio broadcasts
and constant rehearsals and trekking
back and forth TO our home in Spring
field" she said, you can imagine how
much time there is left to indulge ia
theater parties here in New York
About the only time I have a really
good chance TO entertain my old friends
is when they happen to be playing in
Springfield. Then we do have some of
the incest supper parties and infor-
NAL always
MY housekeeper, Of course, has her
'specialties OF the house when 1t comes
70 menus. But she is proudest, I think.
of the one that like best the menu
she planned for the most enjoyable
supper we have had for long time
The guests that night included Ethel
Barrymore and her daughter, Mr.. and
Mrs. Joseph Cawthorne, Leon Enrol,
Frank Craven, Burton Holmes, William
Tilden, Sd, Marjorie Daw and number
Of other equally entertaining friends. 1t
was not pretentious menu ANY one
could serve It from a tiny kitchenette
But good! There we're
Cheese Crispies.
Celery. Pickles.
American Chop Suey,
Southern Biscuits
Lettuce, Roquefort Cheese Dressing.
Fancy Ice Creams
Checkerboard Cake
Coffee.
The recipe for chop suey is so good
that shall give you that one and you
may call it my favorite at least my
favorite chop suey recipe.
American chop suey-Cne pound
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20
FOOD PROBLEMS
BY SALLY MONROE.
Fancy Pats of Butter.

The square, unpretentious pat Of
butter served with the breakfast toast.
biscuits or wheat cakes looks rather
sad when it appears at a dinner where
every food Is dressed up in rather
fancy style. It takes little time to
treat the butter to 8 more pleasing
shape and may be done at an odd
moment set in the back of the re-
frigerator and forgotten until serving
time
Butter balls are made quickly by the
small wooden molds for the purpose
Butter cur1s are but the work Of q
few minutes, while one draws the
curler over the length Of the pound
of butter.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20
Saving Without Scrimping
BY EDITH M. SHAPCOTT.
Nutrition Consuitant, HomeHakiag Center Neso York.

3 supper or luncheon dish than as a
grsyy served with the turkey meat
may be made By a5Itng to a foundation
Of smooth, rich white sauce a little on
ion and celery salt and the Cropped
cooked gfblets. Serve as YOU would
creamed mushrooms on toast. or YOU
may prefer to garnish this dish with
buttered rice THE stock In which the
giblets were cooked viii not be needed
for this recipe. but should be added TO
the brown turkey gravy sent to the
Thanksgiving dinner table with the
meat
A third way in which to use turkey
or chicken gibletS is TO put them raw
through the grinder, and add them with
plenty Of poultry seasoning to the bread
stuh1ng used for the fowl Many con-
slider this tile most delicious Of all
stufing8 but 1t Is hard for the cook
to say. since each special stuflng has
its own peculiar merits
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20
DAILY DIET RECIPE
HAMBURqER LOAF.

HAMBURGER LOAF.
Loaf bread ground hamburger
steak, ] pound butter, table
spoons, tomato soup. / cup; raw
egg, ! table sauce, tablespoon:
prepared mustard. tablespoon:
salt, "a teaspoon; pepper, Il
teaspoon; minced onion, 2 table
spoons.
SERVES 5 OR 6 PORTIONS.
Cut of top of leaf. Hollow
out the loaf, reserving l cup Of
crumbs Heat one tablespoon
butter in frying pan, simmer
onion in this FIVE minutes. Mix
together the meat, crumbs. beat
en- egg, tomato soup and season
ings. Add this mixture TO the
Sauted onion and simmer all to-
gether 2 minutes, stirring well,
until meat is partly cooked. Pack
this cooked mixture into the well
buttered and followed out loaf.
put on the top and butter the
whole Of the outside Of the loaf
literally. Bake in moderate
oven, 375 degrees Fahrenheit,
about Is minutes or until lightly
Drowned on the outside. Top
chuck can be ground into ham
burger.
DIET NOTE.
Recipe furnishes much protein,
some starch and a little fat.
Lime, iron, vitamins A, B and c
present. Can be eaten by chill
dren II years and over occa-
sionally if Worcestershire mus
tard and pepper were omitted.
Can be eaten by normal adults
Of average or under weight.
Could be even eaten in mcdera-
ton by those wishing to reduce
II no other bread, starch or fat
were taken at the meal at which
this recipe were eaten.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20

haps the easiest to make-has the same
foundation Of bread crumbs and salt
and pepper seasoning. Instead of the
oysters and their juice, use two cups Of
hot boiled chestnuts which have been
chopped finely; also a fourth cup Of
hot milk In which you have melted
several tablespoons of butter Mix well
and stuff into the turkey.
Many good cooks like a highly sea
soned bread dressing in which sage and
thyme, sweet marjoram and a little
onion are used The foundat ton recipe
Is practically the same in this case, and
celery stufhng goes much the same way.
To the crumbs and seasoning use a
cup Of chopped celery, a little onion
juice, half cup Of vegetable stock and
three tablespoons or more Of butter
to moisten
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20
Egg in Cucumber Asnic.

Slice and simmer some cucumbers in
water and season with salt and pepper.
Add a touch of lemon juice. IN two
cupfuIs of aspic dissolve enc tablespoon
ful of gelatin which has been soaked in
cold water, then cool the aspic. Boil
some eggs hard, cool them, and put the
yolks through a sieve. Add little an
chovy paste or some spiced ham spread
blk all with n1ayonnaise to make a
soft filling Fill halved egg whites with
this, and pour covering OF aspic into
small molds Put into the refrigerator
When the aspic is nearly set, put half
an egg into each mold, fill with the
cooled aspic and CONCEAL. Serve on let
tuce with crackers.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20
THE STARS
DAILY PATTERN
SERVICE

Here's an especially attractive pantie
and braSsiere combination with Paris
stamped all over 1t.
Yet It's not a bit difficult and need
not be expensive to make
Note how beautifully It hugs the fig
ure, Perfect freedom is given the lower
part through the circular cut Of the
pantie legs.
Soft crepe de chine in flesh pink with
pale blue binding Is an adorable scheme.
1t may be made very elaborate If you
wish, Choose peach-pink or eggshell
fiat crepe silk or crepe satin. Make the
brasSiere and the circular pantie legs OF
Alencon lace.
style No. 3435 may be had in sizes IA,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20

IN most kitchens
during Thanksgiv-
ing week.
DO not by any
chance allow your
butcher to keep
these precious It'd
bits in his shop
but insist that he
send them along
with your turkey
You can m q k c
most excellent use
Of them.
Perhaps you will
decide to put them
in the rich brown
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-20

THE season being what 1t is to-
days talk on the secondary meats
diver heart and kindred items) may
well emphasize several economical and
tasty ways in which to use the turkey
and chicken giblets which win be found