davidaulloa/AmericanStories huggingface dataset:
The Wrangell sentinel., 1931-03-27
Architect For Native Industrial School
 InSpectS Site
CONTRACT FOR BUILDINGS TO BE LET SOON; NATIVE LUM- BER USED WHERE POSSIBLE

Peter Proast, wellknown arehi- tect from the Sheldon Jackson school at Sitka, arrived in Wrangell on the Queen Thursday morning to inspect the site of the Shoemaker Bay Industrial School for Natives, the clearing for which is now under way.
 Due to the recent shift in depart ments and to the lack of sufficient funds. the opening of the school to pupils will probably be delayed un- til the fall of 1892, Mr. Proast said. Contracts for the construction of a group of five buildings will be let this summer, however, and it is the policy of the government to use na- tive lumber wherever possible in the construction of the buildings. Ten tative plans call for frame and stuc- co construction.
 Mr Proast visited the school site Thursday afternoon and inspected the work of clearing. The removal of stumps and trees will be finished in few days, according to Art Lar son, logging contractor. Three huge piles of debris remain to be burned, and equipment for forced dnft is expected on one of the first boats.
 Current From Town
 A special meeting of the council was scheduled for this afternoon to discuss the matter of furnishing electric current to the school. The government is willing to buy cur rent from the town if satisfactory arrangements can be made. Trans mission lines are in operation as struction of approximately three miles of line would be necessary to connect with the school.
The Wrangell sentinel., 1931-03-27
'OVER THE .GANGPLANK

The steamer Queen arrived early Saturday morning with the follow ing passengers for Wrangell:
 From Seattle-Mrs. Bert Tucker, Curtis Gardner. From Ketchikan: P. H. Stock.
The Wrangell sentinel., 1931-03-27
ONLY ONE COFFEE IS ROASTED UNDER
 SCIENTIFIC CONTROL
Hills Bros. Use Radically Diff ferent, Patented Process to
 Develop Finer Flavor

The housewife who cooks food in small quantities to insure perfect results will instantly recognize the value of Hills Bros patented, con- tinuous process-Controlled Roast ing-as a means to develop the utmost flavor in coffee.
 Instead of the rare blend of fine coffees being roasted in bulk, which is the ordinary method, only a few pounds at a time are roasted. These small quantities pass con- tinuously through the Controlled Rosters" in which heat and speed of operation are automatically controlled.
 Because of this accurate control of the flow of coffee and the heat, every berry of the blend is roasted evenly. None are overdone-none are under-roasted. This uniformity is demonstrated in the cup of coffee eventually made. 1t has a flavor other coffees cannot equal because they are not roasted the same way.
 Hills Bros. Coffee is sold every where by groeers. It comes to you perfectly fresh because it is packed in vacuum. This process extracts air, which destroys the flavor of coffee, from the can and keeps it out. Ordinary cans, even if air tight, do not keep coffee fresh. Ask for Hills Bros. Coffee by name and look for the Arab-the trademark -on the can.
 Hills Bros. Coffee, Inc, San Francisco, California. 019sl
The Wrangell sentinel., 1931-03-27
LOCAL NOTES

Deputy U. S. Marshal c. V Brown, who served the extradition papers and brought Bert Mcdonald alleged murderer, to Ketchikan passed through Wrangell on the Queen last Saturday. He denied the rumor that he had kidnapped Me Donald and spirited him out of Ore gon.
 The Queen arrived from the north at g o'clock Thursday morning with the following passengers for Wran- gell: c. E. Robinson, Mrs. A. c. Leonard, Peter Proast, Wm. Dem- inert, Jules Cataran, Andrew Kouke. Mrs. Edna Stump, Gordon McDon- aid, Rev. F. Monroe. Passengers em- barking here were A. A. Anderson and Fanny Jones.
 Richard Borch was fined s5 in the municipal court for driving without a license.
 H. Nj. Sawyer, of the logging firm of Sawyer & Reynolds, called on friends while the Northwestern was n port. He was bound for Juneau -O dltCnu tAC oA thC bAuS for the A. P. road contract.
 Marvyn Wake arrived from Seat tie on the Northwestern, en route to Pt. Warde to supervise the dis mantling of the cannery there.
 Mrs. Bert Tucker returned to her home in Wrangell this week. after a visit of several months with her laughter, Mrs George Scribner, in outhern California.
 William Ryan, Standard Oil Com pany official from Ketchikan, ar rived in Wangell on the Northland.
 Found-linen guest towel last week, and boudoir pillow top some time ago. Please call. Wrangell Steam Laundry.
The Wrangell sentinel., 1931-03-27

Gordon McDonald arrived from Juneau on the Queen.
The Wrangell sentinel., 1931-03-27

For Cigars, Tobaccos, Fruits and Candy. call at Star Cigar Store.
The Wrangell sentinel., 1931-03-27
. THE CHURCHES
PRESBYTERIAN Russell F. Pederson, Pastor

The Sunday services are conduct. ed in the grade school building. The mid-week service, Wednesday al 7:30 p. m., April 1, will be in the Episcopal church, where the Evan geileal churches have a union pray CT meeting.
 10:S0 a. m, Morning Worship: ''Thy King Cometh."
 12 noon-Bible school. Jesus the Worlds Savior"
 3 D. m.-Christian Endeavor. Why Christ Is a Worthy Master. "
 7:30 D. m.-Evening service "The Triumphal Entry"
 Let us worship together
The Wrangell sentinel., 1931-03-27
FISH SHIPMENTS

The Wrangell Cold Storage ship ped 32 boxes of fresh halibut on the Queen, consigned to the San Juan Fish Company.
 L. Engstrom, buying for Sebas- tian Stuart, shipped three boxes of halibut.
 c. c. Mundy shipped 22 boxes oi halibut and 6 boxes of salmon, con- signed to the Washington Fish & Oyster Co.
The Wrangell sentinel., 1931-03-27

The steamer Northwestern arriy- ed at 6:30 Tuesday morning with the following passengers for Wran- gell:
 From Seattle-J. l.. Grant, Mar win Wake. From Ketchikan-W Fukerada, A. B. Anderson.
 Passengers embarking for Juneau were Mrs. A. Cmmer and Mrs. c Ross.
The Wrangell sentinel., 1931-03-27

The Frisco and Visitor brought in 5000 and S200 pounds of halibut respectively, selling at 14, 10 1-2 and 14 IA and 10.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-11
NANCY PACE
Angel Food and Peaches
Make Angelic Dessert.
BY FLORENCE la GANKE.

Lois had fresh peaches and fresh
angel food cake. The problem was Just
how to serve them for dessert.
She could slice and sugar the fruit
and after chilling it well serve in plain
glass compete dishes with an accom-
panying slice of cake. But that service
seemed to lack imagination.
And it was Imagination that she
needed particularly
The inspiration came.
She cut the angel food cake into
halves crosswise Then with a round
cutter about four inches in diameter she
cut out rounds of the cake. She cut
as many as she had guests.
With a sharp pointed knife she hol-
lowed each round
At serving time she filled each well
with sweetened peaches and topped each
serving with whipped cream.
She found it was wise to cut the
peaches into small bits, since whole slices
were too large for the small well.
Had she thought of it in time she
could have rolled each well in chopped.
toasted coconut or in chopped salted
almonds.
And had she had more guests she
would have had to cut the cake into
thir5s instead of halves.
The small wells might have been
baked individually in the pans made
especially for such cakes. These give
a ring of food with the depression or
hole in the center.
Chocolate sauce is good with canned
pears. She might have cut pears into
small pieces and served them in the
wells with the chocolate sauce. The
more she thought about it the more
possibilities she saw in the dessert.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-11
FOOD AND THRIFT IN THE HOME

you may have instead a Neapolitan
cake, with chocolate in the center,
then white, then pink, and each layer
containing all three colors. A rich
chocolate frosting over ell makes the
cake quite a surprise when cut. Any
color schem, desired may be used.
For kitcf 2nette housekeeping a small
service cabinet. tall and narrow. may
just fit in space left vacant. These
cabinets, are as high as seven feet, but
are only one foot wide. A broom cabi-
net, which is Just the same size, takes
the place of a broom closet and is plan
ned for brooms and mop with bucket
space below.
A folding screen, covered in oilcloth
Is q good addition to a breakfast nook
Diagonal effects may be produced by
using two colors of oilcloth. The same
screen would be useful when serving in
the dining room If you desire to cut
off an undesirable view.
There are many useful electric table
stoves which combine the advantage Of
griller, toaster, frying pan and broiler.
Breakfast dishes and supper dishes can
be cooked or reheated in these, and SIS
the stoves are Of aluminium and attrac-
tive in appearance, food can oe served
directly from them at the table.
Every housewife likes to have her
afternoons free, and electricity makes
possible the use of automatic features
which relieve her of the responsibility
OF being at home when the dinner is
cooking. If your range Is equipped with
time and temperature control, use it
regularly as it is not only convenience
but an economy of human as we'll as
electric energy.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-11
Baroness Tamara Won Steinheil.

T AM asked to think Of food and to
speak Of food on this hot day when
the mere thought Of approaching a gas
range makes many housewife panicky.
With the climb Ct the mercury, our
energies seem to drop proportionatsly.
Yet let me give you advice To under
nourish ones self does not help one to
support the heat any better. On the
contrary, 1t will decrease resistance.
This is the time when most of all we
must remember the wise and golden
rule of moderation, yet keep our bodies
and spirits At.
Broth, being liquid, is one Of the best
of the light, nourishing and digsStible
foods for hot weather. will give YOU
Russian variation of it which is cold
and tempting.
begin by telling you little secret.
well known to those who like to dwell
upon the mysteries Of the art of cock
ing To have the best of broths the
meat must be fresh-killed, be it beef
or chicken-as for a tasty roast the
meat must be ripper. Therefore, If you
can, buy for your broth beef from the
Jewish kosher market
For two pounds of lean meat, use one
and one-half quarts of cold water, three
onions, q bit Of celery, carrot and a
parsnip Salt and pepper, and if posi-
BILE the pepper should be in grains. Put
on a slow fire for three hours, during
which you can rest. Cool the liquid
and pass through sieve Add to the
Geld broth one spoonful of English dry
mustard the dish must be piouant)
tablespoonful Of lemon Juice and
bit OF sugar, If you care, and if you have
1t, generous spoonful of sour cream.
Now take some green's CT fresh onion
parsley fresh green mint and fresh dill
that one puts in the pickles. This herb
has very refreshing property. Chop all
very finely. Take two small young Gu
cumoers, peel and cut in small pieces
and add all Of these ingredients to the
broth; also add small pieces of ice.
The color CT this dish should be very
green, reminding you of Springtime. The
fragrance Of it must bring to you the
smell OF earth itself, in a garden of fine
herbs after a rain.
In far-oh Caucasus the shepherds in
the mountains use sour milk instead of
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-11

know, OF course. But no matter how
good she makes them, they do not erase
my memory of a certain German style
apple pie my mother used to make.
That pie was practically all apples.
with no crust over the top; the apples
stood up In rows like so many soldiers;
there was lots of sugar and cinnamon
on top, and a kind of custard in and
around them somehow. Ever heard of
that recipe?"
1t so happens that I've not only
heard Of it, but have eaten pies like
that and remember their goodness suffi-
GENTLY to know how this man feels
about his own memory. Succulence
p p take ab back seat e er tns
while We tell what their European
cousins are like. There are several
slightly different recipes.
One goes this way: In a pie tin lined
With rich piecrust, arrange in upstand-
ing rows tart apples which have been
sliced rather thin Sprinkle generously
with sugar and cinnamon and put in
the oven until the fruit is almost done
Meanwhile beat an egg and two or
three tablespoonful of cream or milk:
sweeten and pour over the half-baked
pie. Put the pie back in the oven until
the eustard sets. Serve either hot or
cold &. but the warm pie IS best.
These pies can also be made without
custard. Arrange the fruit in the crust.
as specified; add half cup of currants:
sprinkle plentlfully with brown sugar
and cinnamon. The juice from the ao-
pies and the sugar as it melts will
make a delicious carmelized binder
for the fruit.
If you are especially fond OF the
flavor of brown sugar. it may be used
instead Of white sugar in the custard
recipe.
If a cold threatens. paw strict at
tention to your diet for two or three
days. Eat plenty OF fruit and green
vegetables; drink as much milk or
huttermilk as possible; chew meat
and starches during this period;
take lemonade with pinch of soda
added on rising in the morning and
before retiring j.. and the cold will
soon disappear
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-11

tasty ways in which they may be served.
Codftsh Boulangere, for example, is
made with fresh fish. Cut the meat in
large sections, season it with pepper
ana salt, put 1t in baking dish with
plenty OF butter, surround with little
raw potatoes of uniform shape and size,
cook for 80 minutes and when nearly
done sprinkle with garlic, chopped pars-
ley and buttered crumbs. Let these
brown lightly.
Now different recipe for salmon
cutletS-Cotelettes Pojarsky. Use three
parts OF raw salmon, chopped finely;
one part of bread crumbs soaked in
milk; season and work the mixture to-
gether to form paste; shape like cut
lets, dip in egg and crumbs and fry in
clarified butter
very easily prepared dish is grilled
fresh salmon. Oil the fish and grill 1t
and serve with maitre-dhoteI butter.
which is butter Softened to a cream.
mixed with chopped parsley, salt, black
pepper and lemon juice.
shall not forget, also. a nice recipe
for the cooked salmon which is called
Salmon Cadgery. This calls for collops
(pleces) OF fish trimmed and tossed in
butter, mixed with pilau Of rice and
dice of hard-boiled egg, the whole well
seasoned and dressed in timbaleS.
Boiled potatoes with parsley butter,
or baked potatoes, either plain or
scooped out and mixed with cream.
paprika and salt, then put back in the
shells and baked until brown and puffy,
are good with Goldfish recipes, and to-
matoes, grilled, stuffed or escalloped,
make an appetizing second vegetable.
With salmon rice is a good accompani-
ment, as are also creamed. au gratin
or parsley potatoes. Fresh buttered peas
or spinach, either buttered or creamed,
go well with this fish, which with its
bright pink color, makes beautiful serv-
ice in combination with the white of
rice or potatoes and the rich green of
the other vegetables.
A salad of hearts of lettuce, dressed
with a Thousand Island or Russian
dressing. is pleasing with fish, and. of
course, enc does not forget the piquancy
OF cucumber salad with these menus.
Garnishing for fish dishes invariably
includes slices or quarters of lemon and
spr1gs OF parsley. and sometimes sliced
or quartered hardboiled egg.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-11
Tea Rooms Give
Good Suggestions
BY SALLY MONROE.

DlD you ever think of trying to learn
some new cooking trick every time
you mad lunch or dinner at q restau-
rant or tea room?
You can really keep your cooking
repertory up to date and Interestingly
varied, II you are always on the look
out Tor something new in this way.
ana us fun besides to see whether you
can PICK up at Least one new thing each
time you have meal away from home.
F1Sh sandwich material is appetiZ-
ing specially of one tea room. It comes
IN glass jars or tubes. It can also be
prepared at home by freeing any cold
nsh from bones and skin and mincing
IT, 1t should then be mixed to a paste
with highly seasoned mayonnaise. If
the flSh Is oily, good deal of lemon
JUICE, vinegar or chopped capers can
be used.
ripe bananas, mashed, seasoned with
lemon Juice and sweetened to taste,
make hearty sandwich filling. The
Dread on which this filling is spread
should be only lightly buttered.
When making Swiss cheese sand
Wlches. try grating the cheese. In
stead OF laying it on the slices OF bread,
sprinkle thickly, adding a dab or so of
mustard.
Next time you have a number of
sandwiches try Dreaming the butter be-
forehand To do this you will need a
half pint Of cream to half pound of
butter. Cream the butter with a spoon,
and whip the cream stiff. Then COM
olne the two lightly.
In an attractively furnished tea room
that uses orange and blue for its color
scheme, china salt and pepper shakers
OF these colors are used They always
stand so firm and straight on the tables
that l wondered how they we're man
aged and turned one over to investigate.
NO cork was used. Instead, a little
circle was cut from adhesive tape and
fastened over the opening. Presumably
1t could be utilized several times. But,
OF course, it could be easily and mex
pensively replaced whenever necessary
l was inveigled into ordering CHINA
mon sticks with a cup of tea. And this
Is how they were made: White bread
was cut in slices a quarter of an inch
thick and then in strips a quarter of
an inch wide. These were lightly rolled
in melted butter. then in sugar and
cinnamon. Then they were crisped in
a slow oven and served hot and brown
as they came out
Copyright, 1919
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-11

anu SAJId Iuel 10 increase us power
OF resistance. And to accomplish this
result, various changes in the menu are
advisable the addition of one or two
energy foods. for instance.
one OF the best of these foods is soup
! am strong advocate of 1t with the
winter meals soup at least three
times week. 1t revives the tagging
energy, induces a pleasant warmth and
helps to promote the digestion. 1t also
supplies certain amount Of liquid
necessary to offset the dryness of some
OF the other dishes on the menu. Indi-
geStion, you know, is frequently caused
by a diet lacking in liquids
For the evening meal, a cup of broth
or ooulllon (some excellent bouillons can
De Tade from the cubes is ideal be-
cause 1t Is very light and will not kill
the appetite. Or one can serve a very
appetlzing light soup made from the
water in which vegetables have been
COOKED This Is rich in vitamins and
minerals; 1t can be strained and vermi-
CELL or croutons added, If desired.
With the midday meal-especially
that OF the business girl and the busy
housewife would recommend a some
what more substantial variety of soup
:. tomato. cream of asparagus clam
chowder. vegetable soup or its Italian
equivalent mineStrone The business
girl will find that plate or cup Of hot
soup Will help the digestion of her mid
day meal and prevent that feeling of
heavtness which often comes in the aft
ernoon following on hastily swallowed
and too often badly balanced luncheon.
OF course, every one prefers sour
made at homo from fresh vegetables
or meat. There are many women, how
ever who have neither the time nor the
inclination to cook To them 1 would
recommend taking full advantage Of the
many fine brands of prepared and
canned soups which are on the market
Blending two or three of these soups
90 results in a distinctly individual
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-11

jar should be packed as closely as is
possible without crushing the vegetable
or fruit, for during sterilization the
material shrinks. On the other hand,
certain vegetables, such as peas, corn
and green's, do not shrink but swell
and must therefore be packed loosely
Before storing preserves, wipe the
jars carefully and be sure there are no
leaks; then label them, and they are
ready to be put on the shelf. 1t is
best to store canned goods in a cool,
dry place.
You will know that your work of
preserving has been we'll done if the
products measure up to these points:
The canned material should appear
sound and the liquor clear There
the tops Of the Jars. When jars are
opened there should be no outrush of
air or squirting of liquid, and the odor
should be characteristic of the product.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-11

-wO very satisfactory labor savers
for the preparation OF meals are
the master bake pot ana the
pressure cooker. There are sew
eral makes of pressure cookers On
the market, either OF winch sasI
factory. All cook by means Oh ins ~
Temperature. A pressure cooker may w
'1rad ever oil coal, wood, gas or elec-
tnSc;+y In either case this cooker VIII
Ne q fuel saver and a time saver. sew
erai foods NAV be cooked at the SAINT
tir,a NV using the inner utensils, ana
the fayors will not be mixed. 1ileIe
,,nst he some kind Of liquid In the DOL
Ton, ~ the cooker when using pressure
IGs,,aIlv one cupful of liquid IS enough
end il will not boil away II the steam
is not allowed to escape during VIC
cooking. Before starting TO operale Wy
COOKER, read very carefully the pIn1.eu
directions which come with the coonet :
When cooking vegetables II pres
.,,,.s cooker do not allow the pressure
10 90 above 20 pounds, othel Use til I,
color of the vegetables or gEee-s VIII
he darkened. A pressure OF 10 puhas
Win nreserve the color better th'n
higher pressure When cooking VSee-
tables in the cooker at the same Time
that meat is cooking, it Is best 10 piacee
the meat on the rack in the bottom OF
the cooker. Over the meat place
another rack, and on this place the
insert pan containing the prepaieo
vegetables in a small amount OF oolllilg
salted water. Cover the cooker ana luii
the pressure up as desired.
Fricassed chicken with dumplllgS
NAV be cooked in the pressure cooker
To prapare, select a year-old hen, ana
dress clean, and cut it into pieces LOT
serving Season we'll and dredge WITH
-four Place a little fat in the Dottonl
of the cooker and brown the pieces OF
chicken in the fat Add one cuptul OF
boiling water. Place the cover ON the
cooker and adjust according TO tne
general directions. Use 70 POUNDS
pressure. At the end OF 20 minutes,
turn off the heat and allow the pres
sure gradually to reduce. 10 n1ake tIie
dumplings, mix one cupful OF flour win
one teaspoonful of baking powder, hall
a cupful of milk and one-fourth tea
spoonful of salt. Drop from teaspoon
around the chicken. Replace the cooker
cover. but leave tie petcock open
Steam FOR about Is minutes.
To cook a pot roast of beef, select
three or four pounds of beer. such as
shoulder. Wash we'll and sprinkle with
salt and pepper Place little fat m
the bottom of the cooker, and when hot
add the meat. Add half an onion
finely chopped, one tablespoonful of
tomato catsup, and half a cupful OF
boiling water Place the cover on the
cooker and adjust according to general
directions. Run up the pressure to 20
pounds and keep there for 80 minutes.
Remove from the fire and allow the
pressure to go down gradually, Re-
move the roast and thicken the gravy.
Vegetables may be added when the
meat Is half done.
Master Bake Pot.
A master bake pot is composed of a
Dot and an oven, which may be placed