davidaulloa/AmericanStories huggingface dataset:
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1932-12-01
Windemere Township

Mr.. and Mrs. Bill Storm visited at
the Carl Dahlen home Sunday after
noon.
Gust Johnson spent Sunday after
noon at Elmer Mossberg's
Rudolph. Reynold, and Edna Ander-
son, Mrs. Clara Jacobson, and Arne
were Thanksgiving dinner guests at
Adolph Nelson's.
Mr.. and Mrs. Oscar Larson and
children of Cloquet, visited at the
Jacobson home Saturday.
Mr.. and Mrs. Algot Skog. Mrs. Don
Skog, Mrs. Jacobson and Anton and
Mrs. Chas. Hoglund and girls spent
Sunday afternoon at Adolph Nelson's.
Mr.. and Mrs. Albert Anderson and
family were visitors at Adolph Mel
sons last Thursday evening.
Mr.. and Mrs Eddie Maygren spent
Monday evening at Nels AndersOn's.
The Albert Anderson, John L. john
son, Nels Anderson, and Stage fami-
lies spent last Thursday at Ole An
dersOn's.
The Ole Anderson family spent Sun
day at Johnnie JOhnson's.
Walter Nelson spent Sunday at Lars
Olson's.
Mrs. Anna Mossberg and girls, Mr..
and Mrs. Carl Dahlen and children,
Louis Skog and Dorothy, and Mrs.
Dahlen were dinner guests at the Ar
thur Mossberg home Thanksgiving.
The teachers in this district spent
Thanksgiving vacation at their re-
spective homes.
Mr. and Mrs. Tracy Street spent the
weekend in Minneapolis.
Gerda Olson visited at AdOlph Mel
sons Sunday
Miss Mary Lewis and Edna John
son were Monday evening callers at
the Street home.
Theo. Anderson and Arnold spent
Thanksgiving with relatives in Su-
perior.
Mr.. and Mrs. Chas. Hoglund and
family spent last Thursday at the
David Hammerquist home.
The Redenbaugh family and Anton
jacobson spent Thanksgiving day with
the Backstrom family in Cloquet.
Walter Nelson and Raynold Ander'
son spent last Thursday afternoon al
Alfred Johnson's-
The following were Thanksgiving
dinner guests at the John Clicknei
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1932-12-01
Clover School Notes
District 81.

The following pupils had one hun
dred in the six weeks spelling test:
Peggy Brown. Manley Thorn. Eleanor
Neuhring, Eva Rasmussen, Francis
Holmes. and Margie Neuhring.
All the grades made Thanksgiving
booklets of different kinds. last week.
A short Thanksgiving program and
party was held Wednesday afternoon
of last week. Outside guests were
Iris Holmes, Sylvia Brown. and Do
lores Ford. A lunch was served and
everyone had plenty to eat.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1932-12-01
HAPPY HOUR

Louie MartinsOn reports that some
one broke into the Happy Hour hall
and took the two best gasoline lamps
and two windows.
John Lyngen of Seattle, Wash. ar
rived the day before Thanksgiving to
spend his vacation with his parents.
Mr.. and Mrs. John Lyngen.
The Misses Hilda Lyngen of Two
Harbors and Evelyn Lyngen of Isle.
spent Thanksgiving at the home OF
their parents, Mr.. and Mrs. John
Lyngen.
Walter Haney of Detroit, spent a
few days last week with his par
ents, Mr.. and Mrs. Chas. Haney here.
and his sister, Mrs. Royal Hillbrand
and family of Denham. He was driv-
ing a new Plymouth.
Mr.. and Mrs. Byron PenrOse of
Moose Lake, were Sunday callers at
the l. M. Sandvik home.
Axel Osberg returned Wednesday
of last week from north of Duluth.
where he went hunting. He bagged
his buck.
The Carl Peterson boys. Roy Rap
ponen and Bill Lampi. returned from
Blackhoof. where they went deer
hunting. Some were successful in
getting their deer.
Chester Sandvik, with Rudolph An
derson of Moose Lake, are working
for the Bell Telephone Co. at Pine
City and Braham.
Miss Lydia Manila. who had been
here with her aunt, Mrs. Matt Rap
Milwaukee.
At the basketball turkey rattle. r.
T. Hart of Moose Lake, won first, the
turkey, and Melvin Lyngen. second.
the duck. Thus far Dick hasn't
claimed his turkey.
Mr.. and Mrs. Joel LindhOlm and
children of Duluth. spent Thanksgiv-
ing with the Carl E. Peterson fam
lily. Mrs. Lindholms parents.
Mrs. Axel Osberg and daughters.
Marjorie and Anita, were Duluth WISH
tors over THANKSGIVING They re-
turned Monday morning with Wilbert
Anderson, who was enroute to Worth
ington.
Ed Hennig. with |. NJ. Sandvik. took
load of stock to So. st. Paul Tues
day, for the Moose Lake Cooperative
Shipping association.
Mr.. and Mrs. |. NJ. Sandvik and
Jim called at the Walter Wojtysiak
home in Kettle River Saturday eve
ming
no fnl
at the Ed Hennig home: Mr.. and
Mrs. E. E. Schmidt and children.
Eugene and Carol: |. NJ. Sandvik and
Jean Mae. Chester Booher and Helen
and Edna and Emma Lon Hammer
Strom.
Miss Helen Hammerstrom of Du-
luth. spent the weekend with her
mother, Mrs. o. E. Carlson and fam
lily.
Mr.. and Mrs. James Mcfarland.
Mr.. and Mrs. II. V. LeMaster. Carol
Mcfarland and willard Cain of Carl
ton. were Thanksgiving dinner guests
at the T. B. Gorton's.
Mr.. and Mrs. Olaf Johnson, Oscar
Peterson. and Peter Sandvik spent
Thanksgiving day at the |. NJ. Sand
vik home
Miss Eva Harris and Miss Hilda
Carlson. teachers at the Birch Grove
school, spent their vacation at Carl
ton and west of Moose Lake. respec-
lively.
August Swenson called at I. NJ.
Sandviks Thanksgiving day.
Oscar Peterson are cutting wood on
Royal -Hillbrand's farm near Denham
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1932-12-01
Art and Commerce,

The artist was painting a lovely
thatched cottage when the farmer
came out and asked what he was
going to do with the picture when
finished.
Il shall send it to an exhibition"
will many people see it?''
Thousands, l hope"
Then perhaps you wouldn't mind
putting on it, To let for the summer
months, "-Lustige Blaetter.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1932-12-01
Swede Park Lutheran.

Sunday school at 10 a. m.
English evening services at
o'clock. Subject of the sermon: 1.-The
Second Coming of Christ-and The
Jewish Signs"
The Luther League will meet this
Friday evening, Dec. 2. at the home
of Mr.. and Mrs. Nels Pearson
The Ladies' Aid will meet at the
home of Mrs. Nels Larson Tuesday
afternoon, Dec. 6.
Oak Hill Lutheran.
Sunday school at 10 a. m.
BlOmSkOg Lutheran.
Holy Communion service at 2:3O
p. m.
The BlOmskOg Ladies' Aid will meet
at the parsonage at Moose Lake Fri
day afternoon, Dec. 9.
]. A. BURMAN, Pastor.
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1932-12-01
(TOO Late for Last Week)

Little Sylvia Brown visited school
Friday.
The upper grades started to make
Snapshot" books Friday afternoon.
at school Friday morning.
Alice Irons. Peggy Brown, Delbert
Rasmussen, Manley Thorn. Eleanor
Neuhring, Jack Brown, and Margie
Neuhring had a perfect score in spell
ling every day last week.
The Waterbury Democrat., 1932-02-12
Unique Party
 for February IA
Valentine Supper That Gives Hostess Splendid
 Opportunity

In the far-off days of ancient Rome people felt the need for a day of relaxation and play, 90 set aside a holiday in February when young men and young women drew each others names as particular friends" for the coming year.
 Centuries later this delightful holiday was revived in England, but instead of adopting the old Roman name, the name Saint Valentines Day was chosen to commemorate the good works of a kindly bishop, Valentine. Ever since, the Fourteenth of February has been set aside especially for lovers.
 This year the holiday falls on Sunday. And the year, be 1t re- membered is Leap Year! This gives the hostess an opportunity to en- tertain at Sunday night supper. Ac- cording to Sally Sheridan, director of the Birdseye Cooking School, simple menus are in order.
 The color scheme for the 1882 Valentines Sunday night supper should, of course, be pink and white. Here is a menu particular " 6ulthUIc TUT LH6 OCCdSlOH. 4hS Raspberry Fluff is one of those de- lightful delicate desserts that seem to have been especially invented for Valentines parties.
 1882 Valentine Supper Party
 Lobster Salad Potato Chips
 Valentine Sandwiches
 Raspberry Fluff Coffee
 Heart-shaped Cakes and Candies
 Lobster Salad Contents of one box quick frosted
 lobster meat
 Juice of one lemon cups celery
 MayOnnaise
 Salt and pepper to taste Lettuce
 Allow lobster meat to thaw slightly. Cut in small cubs. Marin ate with lemon juice. Add crisp celery cut in pieces. Just before the salad goes to the table, stir in tart mayonnaise and seasoning. Garnish with pimiento hearts and serve on crisp lettuce leaves. Serves 8.
 Valentine Sandwiches
 1. Serve heart-shaped sand- wiches spread with crushed pine- apple and chopped oceans.
 2. Spread thin slices of very fresh bread with creamed butter, peanut butter, or any desired filling that spreads easily. Roll, fasten with tooth pick, and put in g. cool place. Remove tooth picks before serving. These sandwiches may be tied with narrow pink ribbon Or may be brushed with butter and toasted.
 3. Open sandwiches may be spread with cream cheese tinted g. delicate pink and garnished with pimiento hearts.
 Raspberry Fluf
 with Whipped Cream 1 box quick frosted raspberries or strawberries
 3-4 cup sugar
 1.8 teaspoon salt
The Waterbury Democrat., 1932-02-12
Coffee---Four Ways To Make It
By Barbara Waring
Steeped Coffee

Steeped Coffee
 1. Use medium-ground Csteel- cut") coffee.
 2. Boil fresh water and pour over the coffee in the pot.
 3. Cover the pot tightly and let stand in a warm place to steep 5 to minutes.
 4. To prevent a strong, un- pleasant flavor, drain coffee from grounds as soon as steeped, using a fine wire strainer, muslin or cheesecloth.
 Boiled Coffee
 l. Use medium ground Csteel- cut") coffee and IA tablespoon beaten egg to each cup.
 2. Mix coffee and egg thorough ly in pot. Pour in cold, fresh wa ter and bring slowly to a boil, stir ring occasionally.
 3. Remove pot from the flame immediately it boils and let stand in a warm place 3 to 5 minutes. Pour IA cup cold water into pot to settle it.
 4. Strain through a fine wire strainer, muslin or cheesecloth. If desired, the grounds may be put in a muslin or cheesecloth bag large enough to hold twice the amount of grounds used, to allow for swelling.
The Waterbury Democrat., 1932-02-12

salt and simmer gently 10 min- utes. Add kidney beans and sim mer minutes longer. Blend to- gether flour and molasses and add to bean mixture, stirring until mix ture thickens. Pour over crisp models on a large platter. Serve hot. Serves 6.
 Praised Veal and Vegetable Dim ner: 1 1-2 lbs veal steak, 1 inch thick; flour, salt and pepper, 2 cups water, 4 medium sized pota- toes, 4 medium sized onions, sliced; 4 carrots, stalks celery, 1-4 cup Chili sauce, 1 teaspoon prepared mustard, 1 teaspoon Worcester shire sauce. Flour veal on both sides and saute in butetr in iron skillet to a golden brown. Season with salt and pepper. Add water and cook, covered for IS minutes Add vegetables cut in quarters, cover and bake in moderate oven for about 45 minutes, or until they are tender. Add sauce made of chili sauce, mustard, Worcester shire sauce and Ia cup water. Uncover and cook just enough to heat sauce and to brown vegetables very slightly.
The Waterbury Democrat., 1932-02-12

Shepherds Pic - New England Style: 2 cups mashed potatoes, 1 medium can oven baked red kid ney beans, tablespoon minced onion, if desired; 1 tablespoon pre- pared mustard, 1-2 cup grated American cheese, paprika. Line a buttered casserole with we'll sea- soned mashed potatoes, saving out enough for top. Place in prepared casserole, kidney beans combined with onion, if desired. Spread beans with mustard. Cover with remain ing mashed potatoes. Sprinkle top with grated cheese and paprika. Bake in a moderate oven (375 de- grees F) for 15 minutes or until brown. Serve hot. Serves 6.
 American Chow Mein: ? table, spoons butter, cup onions. coarse- ly chopped 1 1-2 cups celery, coarsely chopped; 1-2 cup water, 1-2 teaspoon salt, 1 medium can oven baker red kidney beans, tablespoon flour, tablespoons mo- lasses, cans chow mein noodles. Melt butter in large saucepan, add onions and cook until lightly Drowned. Add celery, water and
The Waterbury Democrat., 1932-02-12

ion may decree, If you OeVise a few things it will be a privilege Tor your guests to eat, a joy for them to remember. Much depends upon coffee it must be strong, It must be rich, it must be hot. How true that is! Fragrant coffee has saved many a meal from the doldrums, even though the preceding dishes have been Tit for a palace feast. Science Knows now that coffee has real dietary value as an aid to digestion, but even the most unscientitic of us realize that the gentle stimulation of the well-brewed cup sharpens the wit and loosens the tongue. But it must be we'll brewed, for bitter, weak and warm ish coffee is worse than none at all.
 Coffee can be made we'll by any method if certain rules are fully observed. Be sure you have the proper grind and that your coffee is fresh. Never guess at propor- tions - heaping tablespoon to each cup of water. Coffee making utensils should be kept scrupu- Iously clean; solution of boiling water, washing soda and ammonia, followed by a. thorough rinsing, will keep the pot sweet and the coffee clear. Here are four ways to make coffee:
 Percolated Coffee
 1. Use medium ground csteel- cut"D coffee. 1 2. Pour only cold water into percolator pot, place coffee in bas- ket, cover and percolate gently 10 to 5 minutes. Slow percolation may be described as percolation in which the coffee bubbles up through the tube with such gentle ness that the spray rarely strikes the glass. Rapid percolation IS apt to bring out bitter taste.
 3. Best results are obtained by making the full amount of coffee for which the percolator is de- signed. The water should come up over the base of the spout.
 Drip Coffee
 l. Use only underground (con- sistency of corn meaD coffee. 2. Preheat the pot by filling with boiling water and letting IL stand a few minutes. Pour out he water just before making the cof- fee.
 3. Put the coffee in the filter com partment and pour briskly boil ing fresh water over it.
 4. Allow the liquid to drip through only once. Of stronger coffee is desired, use more coffee but do not drip it through again ) | 5. Remove the filter compart- ment at once, as the grounds ab- sorb the aroma and flavor.
The Waterbury Democrat., 1932-02-12

3-4 cups water
 3 tabIespoons minute tapiocs 2 egg whites stinly beaten
 Defrost and mash berries. Add sugar and water. Put in top part tapioca is transparent. Cool. Fold in stfffly beaten egg whites. Gar nish and serve with whipped
The Waterbury Democrat., 1932-02-12
RMp. SUNDAY DINNER E3g( By Oscar Of the Waldorf :

of butter and pinch of salt; cook in \ brisk oven for thirty minutes, basting now and then with it's own liouor. Place the duck on a hot dish and untruss, skim the fat off the liquor in the pan, pour in a teacupful of broth: let it come to a boil, then strain 1t over the duck and garnish with watercresses. Serve with hot applesauce in a eauceboat.
 Stewed Pears With Cream
 Cut some pears lengthwise jn halves and remove the cores.
The Waterbury Democrat., 1932-02-12
THE COOKING OF
 LEFTOVER MEALS
By Ingenuity They Can Be Made Tasty Instead
 of Tasfeless
FACING THE PROBLEM

There is a certain amount of pleasure in being able to serve a deiiciousiy tempting meal to the family and be the only one who { knows it was prepared from left overs. Everyone has the leftover Z problem to face. especially during this time of general economy for we all appreciate as never before the old saying No waste, no want" Of course. no one wants to waste food. This holds true especially of the more expensive and highly nutritious foods as meat.
 Every scrap of meat, bone and fat offer possibilities for tempting dishes. There are the never end- ing good substantial soups made from leftovers, casserole dishes, z delicious savory hashes served In . variety of forms, and any num- Der of other and different dishes.
 Leftover foods to be really en- ioyable should be glorified or dis : euised in new and different dresses % that the diner will taste and de- light in a satisfying meal. There can be no set rule given TOT the . use of leftovers, for the homemak- CT using her ingenuity can do won ders with the little dabs of this or that found in the refrigerator-not enough of anything, but collective Iy the foundation of "one Of the best dinners mother ever served
 The following menus and recipes offer suggestions for using Ieft- overs to advantage:
 r.S c,n,a~ nier Potato Salad Buttered Beets yeIlied Fruit Small Cakes Coffee MIX Meat .Pie Pickled Beets Potatoes au Gratin
 Baked Tomatoes
 Cabbage Salad
 Fruit Tapioca Coffee MIX 4Curried Meat
 Stuffed Baked Potatoes ~ Celery Vegetable Salad Graham Cracker Cake
 Coffee Milk
 Beef Supper Dish. Chop cold cooked beef very fine and season with salt, pepper and grated onion. Mix with French Dressing and garnish with sliced hard cooked eggs, pickles and capors. Serve very cold with po- . tato salad.
 Meat Piet. , { cups cold cooked beef 2 hard cooked eggs
 2 teaspoons salt
 1-l teaspoon pepper
 Baking powder biscuit dough
 Dice meat and eggs. and add seasoning. Place in baking dish ana pour sufficient gravy over to moisten. Roll or pat baking pow 1. der biscuit dough 1-2 inch thick : and cut with small biscuit cutter. . Place biscuits over meat mixture , and bake in a hot oven (400 de- grees F.) 20 minutes, or until bis- cults are baked. Serves 6. sf Curried Meat. 1. 2 cups washed rice . l tablespoon butter : Stock
 : l tablespoon curry powder : 1-2 cup stewed and strained to- matoes
 2 cups cubed cold roast meat Brown onion in butter, add rice, { stir until slightly Drowned. Add : enough stock to cover. and boil slowly until done, adding more stock if required. Add curry pow { der, tomato and meat. Garnish Z ring mold with thin strips of ba- ' con. Pack in the meat mixture : and place in very hot oven to cook bacon. Garnish with stuffed olives wrapped in Bacon slices and broiled until golden brown.
The Waterbury Democrat., 1932-02-12
Gjs:M1ovS KITCHEN.
NEA Service Writer

NEA Service Writer Lemon pie is always popular dessert and can be varied in so many ways that it can be served often without becoming monoton- , ous. It's particularly happy choice at this season of the year when pie timber" begins to he scarce and the spicy steamed pud- dings seem a bit too winterish.
 Lemon meringue pie is a uni versal favorite and very easy to make. If & very thick meringue is liked use two eggs in place of one as suggested in the recipe.
 Lemon Mcringue Pie. One cup sugar, 1 lemon, 1 a. cups boiling water, tablespoons cornstarch, 1-8 teaspoon salt, egg, baked pie shell.
 Mix and sift sugar, salt and cornstarch. Be sure the corn tarch is completely blended with the sugar. Add grated rind of lemon. Add boiling water, stirring vigorously. Cook and stir until mixture is clear. Add lemon juice and yolk of egg. beat well and rec move from fire. Let cool and turn into a baked pie shell. Beat white of egg with teaspoons cold water and a few grains of salt until tin but not dry. Fold in 3 tablespoons sifted granulater sugar and spread roughly over lemon filling. Put in a cool oven for fifteen minutes to color and puff the meringue.
 The meringue will not weep" if the filling is cool before cover- ing.
 Lemon sponge pie is made rich with eggs and provides quite nourishing dessert. It is suitable to serve with a fish dinner or for luncheon, but should not follow . heavy meat course.
 Lemon Sponge Pie.
 One and one-fourth cups sugar, 2 tablespoons flour, 1 tablespoon butter, IA teaspoon salt, eggs. T cup water, 1 lemon, plain pas try.
 Line a deep pie dish with plain pastry. Mix and sift sugar, flour and salt. Rub in butter and add grated rind and puice of lemon. Mix thoroughly and add yolks of eggs beaten until thick and lemon colored. Add water and beat with a rotary beater. Beat whites or eggs on a platter with a wire whisk until stiff and dry. Fold into first mixture and turn into pastry-l lined pie dish. Bake in a hot oven for ten minutes. Reduce heat and bake forty minutes In slow oven.
 Lemon Bavarian pie Is really a Bayarian cream served in a baked pie shell. It's a delectable dessert ko serve to your bridge club. The
The Waterbury Democrat., 1932-02-12
EHHsHl lIlQlldu ARK Nl1 E3 kA

Place them in q stewpan the cut
 side upwards; put fin half a pouno of sugar, pour over them suIli. cient cold water to cover. Aoo few cloves and the thinly-pareo rfnd of a lemon. and stew them gently at the side of the fire. When tender, arrange the pears through a fine hair-sieve over
The Waterbury Democrat., 1932-02-12
banana can be omitted if preferred.

banana can be omitted if preferred.
 
 Lemon Bavarian Pie.
 One cup sugar, 1-2 cup orange juice, 1-2 cup lemon juice, 1-2 cup boiling water, 1 1-2 table spoons belatine, 1-2 cup cold wa ter, 1 banana, l cup whipping cream, baked pie shell.
 Combine lemon and orange juices and add banana cut in thin slices. Add sugar and let stand while baking pie shell. Soak gela- tine in cold water for five minutes. Add boiling water and stir until gelatine is dissolved. Add sugar mexture and stir until sugar is dissolved. Let stand until mix ture begins to thicken. Beat un- til frothy with a rotary beater. Fold in cream whipped until firm. Chill until mixture begins to set: Turn into baked pie shell and chill until firm before serving.
The Waterbury Democrat., 1932-02-12
NOVELTY SAUCE
{ tablespoons butter 1 cup brown sugar 1-2 cup chopped oceans 1-1 teaspoon vanilla

2 tablespoons cream or evaps
 Orated milk
 Cream butter. add sugar grad ually. Add cream, . little at | time, and mix tho roughly. Add nuts and vanilla.-sarah Flint Field in McCa1l's
The Waterbury Democrat., 1932-02-12

ing sniffed the enticing aroma, will slip into the kitchen for the same purpose himself, mother hav- ing helped herself generously just after the baking! What is it that hardly survives long enough to reach the table? Soft ginger cookies of course-that seem to offer the very essence of delight cookies have meant for centuries.
 This recipe, tested in an out standing experimental kitchen, in- sures ginger cookies par excellence. Made with soda and soured evap- orated milk and molasses, they are inexpensively and quickly made good for both children and grown ups. Full-strength evaporated milk makes the cookies rich, and pro- vides liberal amount of fat to keep them moist.
 Combine milk and vinegar. Cream fat and sugar thoroughly. Add egg and molasses. Beat well, Add the soured evaporated milk and blend well. Sift flour, then measure. Resift with other dry in- gredients into mixture. Drop from teaspoon onto oiled baking sheet. Bake in a moderate oven (375- 400 degrees F.) about 15 minutes. Yield: dozen cookies.
 Simplicity and invariably good results are this recipes features. The cookies are fine served with fruit whips.
The Waterbury Democrat., 1932-02-12
Anchovy Canape
 Celery

Anch0vy Canape
 Celery
 Cream of Corn Soup Roast Duclklfng with Apple Sauce Crowned Potatoes
 French Peas Watercress Salad, French Dressing Stewed Pears with Cream
 Coffee
  Roast Duckling with Apple Sauce Prepare and truss Q tender duckling of about three and Q half pounds; place 1t in a roasting pan, spread over it half an ounce
The Waterbury Democrat., 1932-02-12
Adding Fest To Daily Menus;
 New Ideas To Aid Housewife

Everywhere lookut that planning
  becomes 
  that will different below excellent economical
The Waterbury Democrat., 1932-02-12
FIRST "F,ROSTED
 COOKING SCHOOL

COOKING SCHOOL The first cooking school in the United States devoted exclusively to cooking quick frosted foods re- gently opened at the Boston Con- solidated Gas company in Boston Glasses are held weekly under the direction of Sally Sheridan Birds eyedietician. Several hundred wo- men are instructed in the treat ment in the kitchen of the new foods and in correct cooking met hOds
The Waterbury Democrat., 1932-02-12
FANCY FLUFF

FANCY FLUFF
 1-2 package lime-favored gel- atine
 l cup boiling water
 egg white
 Dissolve gelatine in boiling wa- ter. Cool. When it begins to thick en beat for a few minutes, add stihy beaten egg white and con- tinue beating until mixture will hald it's shape. Pile in glass dish and chill. Serve with or without custard sauce.
The Waterbury Democrat., 1932-02-12

A good many
 years ago EliZ- abeth Roberts Pennell wrote in "A Guide to the Greedy: "I t matters not how many courses between oysters and coffee fash . a T .tl s. E