davidaulloa/AmericanStories huggingface dataset:
Hyder weekly herald., 1932-10-29
Street Light Benefit Planned

The streets and lights com mitte of the Chamber of Com merce is planning to hold an entertainment in Pioneer Hall Saturday, November 18th with the object of raising funds for the maintenance of the street lights during the winter period.
 The entertainment will prob ably take the form of a "pov- erty' costume dance, with prize or prizes for the costume most effectively depicting that condition. Details will be an- nounced later.
Hyder weekly herald., 1932-10-29
Moose Celebration Enyoyable

The annual celebration of Mooseheart Day by the local Moose lodge in Legion Hall, Stewart, last Saturday was a most enjoyable event and was attended by 63 members of the order and friends. Dancing and delicious luncheon com prised the program, which in- cluded a number of prize dan ces, of which Miss Louise Ol- son and E. D. Haddon, of Fly der, and w. s. Orr, of Stewart, were the winners.
Hyder weekly herald., 1932-10-29
Kennecott Mine to Close Again

The Kennecott copper mine will be closed again this win ter, according to Cordova re- ports. The uncertainty of get ting in winter supplies for the entire crew, caused the closing, officials said. The hazards of early snowslides that endan- gered temporary snow sheds along the Copper River & Northwestern R. R. make trav- el dangerous.
Hyder weekly herald., 1932-10-29
WINTER WORK AT
 DUNWELL PLANNED

As a result of satisfactory smelter returns from their first shipment of ore from the Sun beam claim of the Dunwell group, north of Stewart, Mess Is. Wm. Younkin and Owney McFadden, who have a lease on the claim, are planning to , continue work during the win CT period, according to reports from Stewart.
 The ore body on which they are working is said to not only have developed increasing val ues in recent days, but also to have Widened cut considerably, thereby further increasing the possibilities for profitable op- eration.
 SWedeborg and Jackson, who have acquired a lease on an- other section of the Dunwell group, are said to have ob- tained results in prospecting sufficiently satisfactory to war rant further development, with promising outlook for ship ping later on.
Hyder weekly herald., 1932-10-29
Halloween Dance Tonight

The Halloween dance of the Friendship. Club will be held in Pioneer Hall this evening, commencing at 9:30. The hal has been handsomely decorat- ed for the occasion with the customary Halloween colors and devices and will present a pretty and novel spectacle to those attending.
Hyder weekly herald., 1932-10-29
Selukwe Active Tn Burma

A recent rise in the shares of the Selukwe Gold Mining and Finance Company, controller of the local B. C. Silver, is at tributed by a we'll informed London correspondent of the Herald to the acquisition by Selukwe of a new and and apparently promising go d quartz property in Burma, h. dia. The lode is said to show values of S16 over "A feet.
Hyder weekly herald., 1932-10-29
Alaska Juneau Nets $S5, 700
 On 69-Cent Ore Values

Despite a drop in the recov- cry values to less than 70 cents per ton in September, the net surplus of the company for the month amounted to $85,- 700 for the month. Gold val ues in the ore handled dropped to 69.27 cents per ton and sil- yer and lead recoveries were 0.15 cents per ton.
Hyder weekly herald., 1932-10-29
Stormy Fall On Lower Canal

Severely stormy weather has been the rule rather than the exception on the lower reaches of Portland Canal this fall, ac- cording to reports. The Hid den Inlet cannery is said to have had six of it's eleven fish traps destroyed in the frequent blows" along the west coast.
Hyder weekly herald., 1932-10-29
THE ELECTORAL COLLEGE

With the approach of the presidential election, t h ere !, have been numerous inquiries regarding the character and functions of the elector college, which every four years is se- lected by the voters to name the next president and vice president.
 Briefly stated, the organizat- ion and functions of the elect oral college are as follows:
 Each state has as many elect oral votes in the college as it has seats in the House and Senate. Territories and other possessions have no represent ation. As there are 435 seats in the House and 96 in the Sen ate, the total number of votes in the electoral college is 531. As the majority rule prevails in the college, party candidates to be elected president and vice president must have a majority of the electoral college votes, or 226. In order for a presi- dential ticket to acquire the electoral vote of a state, the state electors of it's party, named in most cases either by state party conventions or com mites, must be chosen by a majority of the popular vote.
 Formerly the state legislat- ure named the electors, but this has been altered in response to popular demand for a more di- rect vote. Some states have adopted further notifications, although the system in the main is the same.
 The time of choosing the electors has been designated by Congress under the Con- stitution as the first Tuesday after the first Monday in Nov ember every four years. Cong ress has also fixed the second Wednesday in January follow ing the national elections as the date of meeting of the col lege. On that day the success ful electors in each state are required to meet at a place chosen by the legislature, there to cast their votes, certify thm and then send them to Washington, D. C., where, on the second Wednesday in Feb ruary following the election, they are counted at joint session of the House and Sen ate.
Hyder weekly herald., 1932-10-29

The Hyder sawmill was act i've several days this week at replenishing its dressed lumber supplies for the winter.
The Waterbury Democrat., 1932-08-26
GsMa>le EM7A >EM7ARY> KITCHEN
SEASONING IMPORTANT TO
 LIMA BEANS.
By SISTER MARY .SEA ScrY;ce Writer

Lima beans come into market II abundance in late August and cary September. These beans are hcartier food than the green beans of summer, and, according to the manner of serving, add many calories to the diet. Lima beans are almost four times richer in calories than string beans, but the vitamin content of the green beans is much higher than that of limas. Green beans are classed with the leafy vegetables as a "protective food"
 There are several varieties of lima beans; tiny green ones, large EHten ones and large flat white ones, but they must all be gath cred for immediate use before the milk becomes firm inside the ten der shell-like covering. As the beans ripen, this covering grows hard and difficult to digest and the creamy center becomes dry and unpalatable No matter how long the beans are cooked, these con- ditions cannot be altered nor the vegetable improved.
 The best way to serve lima beans that have been allowed to become over-ripe is to rub them through a seive after cooking and use them in a puree or souffie. This removes the tough, indigest- ib.e covering, but of course does not restire the delicate flavor.
 Since beans are lacking in fat, this must be furnished in the sea- soning. The most declicious way to serve lima beans is in pure cream. One-half cup cream sea- soned with salt and pepper and beans makes the addition of but ter quite unnecessary. Heat cream to scalding point after pouring oyer beans but do not let boil. The
The Waterbury Democrat., 1932-08-26

There was less salmon canned last year than in 1890. But, don't worry. There is enough on hand to make many delicious summer dish es, and canned salmon, cold or hot is a wonderful summer food. Not only has the medical profession ap- proved it (the late Dr Harvey w. Wiley, for thirty years chief of the United States Bureau of Chem istry and father of the Pure Food Law, asserted: For children over six canned salmon Is the cheapest and most nutritious animal food that can be had."), but the public has also shown it's approval by eat ing enough of it to bring up the production from 6S7,010 cases in 1880 to 10,396,42S cases in 1880. Last year this fell off to 9,059,988 cases.
 But statistics are dry, while salmon is moist, and tasty, and we are more interested in how to serve salmon In summer than in the supply on hand, as long as it is adequate. So here are some succulent salomn recipes calcu- lated to make even the most siZz- ling summer q delight.
 Some like It Cold
 For those who like their salmon cold there Is nothing Letter than
 Jcllicd Salmon Sanwich Loaf: Soften two teaspoons gelatin in two tablespoons cold water. Mix in the top of double boiler one and one-fourth teaspoons salt, three-fourths teaspoon mustard, q few grains of cayenne and two
The Waterbury Democrat., 1932-08-26

tents of a one-pound can of sal mon, one cup boiled rice and one and one-half cups sliced celery. Marinate fifteen minutes in French dressing. Add one tablespoon cap- CTS, one-fourth cup chopped sweet pickles and one-fourth cup sliced radishes. and moisten slightly with mayonnaise. Arrange in large bowl lined with lettuce, mash with mayonnaise, and arrange four dew fled eggs around the edge. Serves eight.
 Some Like Sauces
 Salmon Bechamel: Flake the contents of one tall can salmon, and put in individual buttered baking dishes, Sprinkle with salt, pepper and a few grains of nut meg. Make Bechamel sauce by melting two tablespoons butter, sauteing half small chopped onion in it few minutes, and then adding two tablespoons flour. Add three-fourths cup white stock Cor chicken bouillon cube) and three-fourths cup cream Cor evaporated milk) slowly, stirring until smooth and thick. Season to taste with salt and pepper, pour over fish and cover with buttered crumbs. Brown in oven. Serves six.
 Salmon with Egg Sauce: Steam the contents of one tall can sal- mon in tn ecan, open and slide out onto a hot platter. Make white sauce of two tablespoons butter, two tablespoons flour, the contents of 6-ounce can evaporated milk and three-fourths cup water, sea- son to taste with salt and pepper, and add two hard-cooked chopped eggs. Pour over the salmon. This serves four liberally."
The Waterbury Democrat., 1932-08-26

egg yolks. Add one cup milk, then three tablespoons vinegar slowly, and cook until 1t coats the spoon, stirring constantly. Add the gelatin, and stir until dissolved. Cool, and divide into three parts. To one add the fiaked salmon from 2 1-2 ounce fiat can. To another add three-fourths cup canned peas, and to the third two hard-cooked chopped celery. Chill, Pour the sal mon mixture into wet loaf mold and chill. When set, add the pea mixture, and chill again until Set. Then add the egg and celery mix ture, and let the whole thing chill for several hours. Turn out onto an oblong platter garnished with cress or parsley, lemon wedges and rings of green pepper. Serves eight.
 Some Like Salads
 Macaroni and Salmon Salad: Boil one package of elbow maca- roni until tender, drain and cool. Add one-fourth cup French dress ing, one-half a green pepper. one cup chopped celery and two tea spons chopped onion, and let marinate in the refrigerator for an hour or so. Toss lightly with the contents of one-pound can of salmon which has also been chilled and let in as large pieces as possible. Moisten with mayon- naise. Season to taste and serve cold. Serves six to eight.
 Salmon and Rice Salad with Dcvilcd Eggs: Mix very gently to- gether, so as not to mash, the con-
The Waterbury Democrat., 1932-08-26

cream coats the beans lightly and prevents the dryness so many peo- ple dislike in lima beans.
 If cream is not at hand, a thin sauce the consistency of thick cream can be substituted. Two ta- blespoons butter, 1 teaspoon flour and 1-2 cup milk are the propor- tions to use to produce this sauce.
 Always cook limas in as little water as possible and cook uncov- cred. Let the water cook away or use it in the sauce. If you add salt when the beans are put on to cook, there's danger of toughen- ing the covering. but they have a better flavor if the salt is cooked in" for half the cooking period. Allow thirty to forty minutes for beans to cook and form the habit of shaking the pan in which they are cooking. The f1atness of lima beans often causes them to stick to the bottom of the pan and scorch even when there is plenty of water over them. Shaking the pan prevents this without crush ing the beans, as stirring would.
The Waterbury Democrat., 1932-08-26
&2H .... by Della Taylor

For the hostess who is rushed, or who doesn't like to fix things" I suggest bridge menu No. 2, for each item here may be purchased if desired. If you wish to serve two courses, use menus | or 3 for the first course, and menu No. 2 for the second.
 Cherry Salad
 2 Tbs sweet cherries, pitted
 1 cup water
 2 cuIs sugar
 2 cups orange juice
 tablespoons lemon juice
 tablespoons gelatin
 A cup cold water
 Boil together for just few min- utes half of the cherries with the sugar and one cup of water. The purpose of this is to color the wa ter. There should be two cups of juice after boiling. Soak gelatin in 4 cup of cold water for five min- utes. Dissolve in the hot liquid. Add orange juice and lemon juice. When cold, add all the cherries. Pour into individual molds, or large ring mold. Serve with may onnaise. (This recipe will fill a large mold. Half the recipe will serve six).
 Chccst Toast
 Cheese bread may be bought in almost any grocery store. Slice bread thin, cut off crusts, thus squaring each piece. Bake in oven until the edges curl.
 If you cannot get the cheese bread. serve Swedish wafers with the salad. Brush melted butter over these before heating.
 Iced Coffee
 Make the coffee just before time to serve. Use half again as much coffee to each cup of water as for breakfast coffee, and pour over ice immediately. Be particular about the blend that you use.. Half of the enjoyment of a cup of hot coffee comes from the odor that reaches our nostrils, because our sense of smell and our sense of taste are almost inseparable. What smells good tastes good. Now when coffee is iced, much of the aroma is lost, and the taste alofe is left. Iced coffee, like the demi-tassee, is real test of coffee flavor and only the fuller bodied blends which contain the richer coffees which grow at nigh altitude, ike those of Colon bia, make the most de- licious glass of iced coffee.
 Fancy Sandwiches
 Rolled sandwiches are about the easiest and quickest kind to make. Slice milk bread as thin as possible. Lay slices in a damp cloth for half an hour. Spread thinly with butter and a little mayonnaise. Place one tip of can- ned asparagus in each slice, and roll. Stick a piece of parsley or watercress in one end.
 For a cheese roll, color cheese with vegetable coloring, whatever color is desired. Spread on bread previously treated as above. Roll tightly and place in ice-box until thoroughly chilled. Then slice the roll in thin slices. These can be toasted, but the color shows up better if left plain.
 Open faced tomato sandwiches are made by placing a slice of to- mato on round of buttered bread about the size of the tomato slice. Sprinkle over with salt and mashed yolk of hard-boiled egg.
The Waterbury Democrat., 1932-08-26

Refreshments! The hostess is at her wits ends. An afternoon bridge with her group of girl friends. We have some suggestions that helped us, and so We give them to you as the best that we know.
 Depression days have pointed an accusing finger at elaborate parties, sumptuous repasts and gorgeous bridge prizes. Few people can afford to spend as much for entertaining as they did during the whoopee days. Indeed 1t is no longer considered good taste to spend on a dozen people what might feed a hundred hungry chill dren. But friends must get to- gether to exchange golf scores as we'll as problems of raising chil- dren, or of trying to make four spades, doubled and redoubled. Hostesses can serve refresh ments that are both beautiful and delicious, with very little expen- diture of money, if they are in- genious, and just wee bit ener- getic.
 Bridge Refreshments
 NUMBER 1
 Cherry salad
 Toasted cheese bread Stuffed olives Iced coffee
 NUMBER 2 Raspberry ice Tiny cup cakes
 Salted nuts
 NUMBER } Fancy sandwiches Ripe olives
 Iced coffee
The Waterbury Democrat., 1932-08-26
Selecting Reducing Diet

To reduce or not to reduce is a matter for the individual and his or her physician to determine. 1T weight reduction is undertaken, 1t
 may be effected by exercise or by
 dieting, or both. Dieting to reduce weight need not, in the opinion or lauthoritiess involve starvation. In | fact, the individual who is attempt ing to reduce may continue to eat normal portions of such non-fat- ltening foods as lean meat, green lleafy vegetables, and fruit, elimit mating only the weight-building floods which supply starches and fats, according to the Institute of American Meat Packers.
 The foods just listed-meat, green leafy vegetables, and fresh |fruits-supply adequate amounts of protein, minerals and vitamins, and only small amounts of the fat tening properties. Then, too, the meat, although easily digested,
 stays somewhat longer in the stom-
 ach than many other foods and
 hence keeps away the bangs of
 hunger which too often put an end
 to a campaign to reduce weight.
The Waterbury Democrat., 1932-08-26
APPEIzERS ARE
 ALWAYS IN ORDER
Offer Pleasing Enticement Before the Beginning
 of a Dinner
SIMPLE OR ELABORATE

Appetizers, often called by their French name, hors d'oeuvre, are exactly what the name implies an enticement at the beginning of a meal for the more substantial foods to follow They range from the simple to the elaborate.
 Tn some countries the utmost skill of the chef Is exhibited In an inviting array of unusual delica- cies. Among European countries, Sweden is famed for it's numerous appetizers. Some of the popular Swedish appetiZers are the many relishes, especially those made Of cabbage, beets, and onions; salads; fish in many forms such as pickled herring. anchovies, sardines, fish balls, fish souffle, and shrimps; several types of sausages; liver loaf, head cheese and blood saus- age: mushrooms in brown sauce, in croustades, in omlet, and sev- eral other ways; cold sliced meats; small meat balls, jellied meats, small filets of veal; cheese of sev- omlets; praised celery, friend onions and other vegetables.
 With these and numerous other appetizers from which to choose. an original note can be introduced into our old time custom of for ever serving celery, olives, and rndishes.
 The work for an informal or small formal dinner must often be kept within the time of one per- son. To help on such occasions, recipes for some of the less usual appetizers have been sent out by the Institute of American Meat Packers and are given below. In addition to these, of course, the usual relishes. olives, and the like can be served.
 Bacon Cur,s.
 Wrap a half slice of bacon about a large olive which has first been stuffed with nuts, and fasten se- curely with a toothpick. Broil the little bacon rolls and serve very ,hot. The toothpick is left in to use in holding the delicate tidbit.
 Liver Canapc.
 Simmer calf's liver until tender. Put 1t through food chopper twice. removing at the same time all stringy portions. Rub it to a paste with q fork and season with salt, celery salt, parsley, melted butter and enough tomato sauce to make it the consistency of mayonnaise. Spread the paste cn strips of rye bread and garnish with sliced stuffed olives.
 D.:nity Ham Rolls.
 Rub cream cheese with cream and little finely chopped olive to form smooth paste and spread on thin slices of ham. Roll each slice of ham. Garnish with cress and pimento.
 Egg Balls.
 Grind the whites of boiled eggs with equal amount of chopped ham and add to the yolks well rlrshed. Season the mixture with salt, paprika, and chopped onions c. chieves, and add enough may onnaise so that it can be shaped into small balls. Roll in finely chopped parsley, chill, and serve.
The Waterbury Democrat., 1932-08-26
'G0Od.~-
 vcIcLS.
THE CARE OF MEAT

When meat is delivered to the home 1t should be unwrapped, placed in a clean dish and put in the refrigerator.
 Kept at or below a temperature of around 50 degrees Fahenheit. with the circulation of the air in the food compartment unham- pered, meat will keep as long as usually is needed for home con- sumption.
 Such parts of meats as liver, sweet-breads, kidneys and similar parts require a lower temperature if kept for the same length of time as the meat cuts, the Insti- tute of American Meat Packers tells us. In general, the more promptly such parts are used, the more delectable the flavor.
The Waterbury Democrat., 1932-08-26
MEAT IN SUMMER DIET

For the person who is in nor- nal healthy, hot weather brings no diet problem. The need for good quality protein foods, such as meat, milk, and eggs, is not af- fected by season. One should continue to use them as usual as well as fruits and fresh vegetables especially the green, leafy ones. It is neither desirable nor neces- sary to eat les meat in the sum- rner
The Waterbury Democrat., 1932-08-26
s.YEATt OT.D TIIF'EGUARD

Bt Joseph. Mich, (UP)-EettY Klemm, eight years old. has quail- fed as tho youngest lIfeguard on Lake Michigan's beaches. Recent. ly she rescued q five-year old boy here when no waded Into deep water. She was immediately placed Into life gunrd service. Bho ls on export swimmer.
The Waterbury Democrat., 1932-08-26
TAKES BIKE WITH HIM

times has Bud H. Lawson had a bi- locks and chains. from in front of an office building here. So now Lawson indignantly carries his bi- cycle to the second fioora nd parks 1t in the office where hc works.
The Waterbury Democrat., 1932-08-26
STILL PLENTY OF TAXES

Columbus, Ohio (UP)--Although taxicabs have decreased in num- , Der here during the past five years, there is still a cab for every 670 persons which compares at least favorably, if not better, with the number in larger cities in the country. Rates now have. de- creased to ten cents for seven mile ride.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-11-19
Fund
Drive to Hit
Half Mark

AS the first week of the annual
Community Fund drive ended to-
day, officials predicted the noon re-
port meeting Monday will result in
the halfway mark being reached
IN the campaign to raise $1,052, 900
to care for the city's needy.
No reports were made today, and
the expectation that practically all
workers will continue their activ-
tiles over the weekend encouraged
the belief that the first report next
week would be the largest to date.
Totals reported Friday brought
the amount already raised to $408;-
502.28, representing 1873 per cent OF
the goal. The volunteer workers
reported $84 ,745.85 Friday.
Reports were marked by increases
over last years subscriptions. One
of. the largest percentages of in
crease was recorded by the Indiana
Lumbermen's Mutual Insurance
Company, which contributed $1,000
this year, in comparison with $500
last year.
First team to reach its quota in
the campaign was honored at Fri
days meeting. Team No. go in Dis
trict No. 8 of the individual gifts di-
vision went over the top with a. per
cent of 101, it was reported. Mem
bers of the team are William A.
Shepler, and Franklin Inman, CO.
captains, G. B. Tichenor, Hal G.
Aspy, Paul B. Payne, Charles G.
Mueller Jr., r. j. D. Finfrock, Frank
Sergeant and H. L. Crawford.
Several other teams are reported
near their quotas, and are expected
to report 100 per cent at the Mon
day meeting, it was said.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-11-19
SEN. WESLEY JONES
IS TAKEN BY DEATH

Governor Roland H. Hartley
(Rep) had been political foe of
Senator Jones, and there was spec
ulation today whether he would
appoint Republican or Democrat
to complete the term, which expires
next March.
The tall senator of athletic
stature, was ordered to the sani-
tarium for a rest shortly after the
election
Relatives said he had been dis
appointed bitterly at his defeat, his
first since he first went to congress
in 1899 as congressman-at-large for
this state
Jones ranked high in the councils
Of the Republican party He was
chairman Of the senate appropria-
tions committee. and ranking men,
Der of the committees on commerce
and irrigation at the time of his
death.