davidaulloa/AmericanStories huggingface dataset:
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-07-06
Produce Markets
CHICAGO PRODUCE

Chicago, July 6.-(P)-Both butter
and eggs were unsettled in tone
Thursday, but prices showed little
revision. Poultry ruled firm.
Butter 11,700 unsettled; creamery
specials (93 score) 251s -26: extras
(92) Is; extra firsts (90-9D 23h-24A ;
firsts $3.50 22-22A: seconds (86-87)
1921; standards 900 centralized car
lots) Is. Eggs, 1854, unsettled; ex-
ira firsts cars l42 local IA; fresh
graded firsts cars ID local 1874; cur
rent receipts 1l1a-12A.
Poultry, live, 43 trucks, firm: hens,
1914; leghorn hens, 10; colored
springs, over lbs. IT; rock springs,
1872; colored fryers, over lbs, 14A. :
rock fryers, 1871; ROSTERS, 8; turkeys
10-l1; spring geese, 10; DID,, 6k
spring ducks, 6-l0; old, SIS; leghorn
broilers, 1918; colored broilers, IL
lbs, including lbs, 10; rock broilers
ID lbs, including lbs, IA.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-07-06
Lost and Found

LOST OR STOLEN - Male Boston
Bull terrier, brown with white
markings. Finder please return to
or communicate with Mrs. Simon
Nelson, 1922 9th st.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-07-06

MINNEAPOLIS STOCKS CLOSE
First Bank Stock 80.
Northwest Banco Ga.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-07-06

Room and Board
BOARDERS-If you want a cool
place to eat, try the home cooked
luncheons and dinners at Mrs. Mel
sons. Phone 248.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-07-06
Work Wanted

experienced stenographer
desires position. Notary public.
Good references. Phone 864-M, or
write Tribune Ad No. 4432.
EXPERIENCED, reliable girl, wants
general housework. Likes children
Age 20. Phone 273.
THE NEW G-S. FLEXO CRYSTALS
at a reduction in price. Also
watches and jewelry carefully re-
paired. Located at Harris g. Wood
mansee. c. M. Walker. Known In
the jewelry business In Bismarck
for the past AZ years.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-07-06
NEW YORK

New York, July 6.-F-Butter
a5,745, steady, unchanged.
Cheese, 544,151, firm. State whole
milk flats, fresh, fancy, l5-15h; held
unchanged.
Eggs. 41,438, steady. Mixed colors,
unchanged.
Dressed poultry steady. Chickens,
fresh. 1921; all other grades un-
changed
Live poultry firm No freight quo
tations. Express unchanged.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-07-06
Houses and Flats

SUBSCRIBE FOR THE TRIBUNE
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-07-06
Statesmen Wanted

WANTED-Salesmen to call on mer-
chants and professional men. Call
Saturday at SOP 9Th Ave. N. W..
Mandan, N. Oak.
SUBSCRIBE FOR THE TRIBUNE
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-07-06
For Sale

For Sale
FOR SALE-7x9 Red Seal umbrella
tent. Good condition. Phone 1540-J.
SUBSCRIBE FOR THE TRIBUNE
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-07-06

FOR RENT-Two rooms and kitch-
enette. Phone 841.
Seward daily gateway., 1933-06-24
.ALEUT|AN HAD LARGE
 NUMBER 0F PASSENGERS

In addition to the roundtrip pas sengers on the SS. Aleutian which left last evening on the return voy- age to Seattle, the following took passage on the big liner:
 For Seattle-A. Condon, w. F.. Ahreis, E. M. Brennan, V. D. liar rison, J. w. Russell, Mrs. Volney Richmond, Volney Richmond, Viola Tracy, L. P. Lopston, Mrs. B. Cous- tin, R. H. Gaser, Mrs. G. J. Mover, Guy J. Mover, R. B. Powers, J. w. Taylor, J. M. Walker, Martin E. Hansen, A. M Herrira, F. H. Kline, Patrick Ryan, F. c. Darrah, John M. Chamberlain, Virginia Lawrence, Mrs. M. J. Creamer, J. E. Crom- we'll, Bob Roberts.
 Gus E. Lundborg, Capt. Ivan L. Peterson, J. J. Chisholm, Mrs. Mary Morrison, and Seegley.
 Cordova-Clyde R. Ellis, Chris Stevenson.
 Valdez-Ivan Merrick, Lu ther Best.
 Junea u-K. c. Taladge, Eldred Ireland, N. Luther Troast, Wm. Lahta, Wm. A. HeSse.
Seward daily gateway., 1933-06-24
WE'LL SATISFIED

Capt. Ivan L. Peterson, Chicka- loon oil driller, left on the s. s. Aleutian last evening en route to San Francisco. Capt. Peterson is we'll satisfied with progress being made at the Chickaloon we'll and it is stated that a representative of the Standard Oil Company has been on location examining the property and there is a possibility that the Standard Oil will take over the we'll.
Seward daily gateway., 1933-06-24
BRANT LEAVES

The Fisheries Boat Brant left Seward yesterday for the Vest ward where further hearings on the fisheries will be held. Com- missioner Frank T. Bell, held a hearing at Anchorage yesterday forenoon and is scheduled to hold hearing at Seldovia Monday; Kodiak, June 28, Chignik, June 29; Sand Point, July l; 1katan, July 2; Unalaska, July 4; St. George and St. Paul Islands July and g; Nushagak, July 10; Naknek, July II.
Seward daily gateway., 1933-06-24

The SS. Curacoa, of the A. S. S. Co.,, arrived in port during the night with local cargo and some oil for the local Standard Oil Company plant. The vessel de- parted for Cordova after several hours in port. The Curacoa will re- place the SS. Redondo, operating out of Cordova to Kodak and Vest ward ports.
Seward daily gateway., 1933-06-24

GOLF BALLS at Alaska Shop.
Seward daily gateway., 1933-06-24

Mrs. George Colwell and children George and Jaqueline, who have been visiting in Seward with MT. and Mrs. F. E.. Leslie, left today for their Anchorage home.
Seward daily gateway., 1933-06-24

Wm. Erwin, head of the local Standard Oil headquarters plant, made an airplane flight to Anch- Orage yesterday.
Seward daily gateway., 1933-06-24

An unconfirmed local report says that plane crashed at Katalla Friday morning. Up until the time of going to press no furthur in- formation he'd been received.
Seward daily gateway., 1933-06-24

Art Herren, whose music has furnished much enjoyment to AL askan listeners of K F Q D, left on the SS. Aleutian for Salem, Ore, where he will make his home. Art hankers to return North within few months
Seward daily gateway., 1933-06-24
SPECIAL SUNDAY FLIGHTS

In response to local inquiries and requests Pilot Art Woodley an- nounces excursion flights and rates to Moose Pass and return on Sum- day. The special rate for the round-trip will be $10 per passen- ger. Landing at the Pass will be made on beautiful Trail Lake at Moose Pass station. Tickets and re- servaitons may be made at the Seward Drug Company or at the Gateway office.
Seward daily gateway., 1933-06-24

Mrs. Oliver Anderson, who has been house guest at the home of Mrs. H. J. Amend during her stay in Seward, left on today's train for Anchorage. From Anch- orage she will be flown to Mc- Grath, her home.
Seward daily gateway., 1933-06-24
GOES WEST

After receiving several UT g e n t calls for the need of dental ser vices at Kodiak and adjacent vil- lages, pr. A. R. Roberts left yes- terday on the Bureau of Fisheries Brant. He will probably be gone for month or two.
Seward daily gateway., 1933-06-24
COMMUNITY CHURCH

10 am. Sunday School.
 II am Morning Service. Theme: Mans Significance.
 Everybody is welcome to these services. Evening services will be held at the Jesse Lee Home at 2 p. m. to which the people of Sew ard are invited.
Seward daily gateway., 1933-06-24

Father Dermont O'F1anagan, who has been visiting in Seward, left on today's train for Anchorage.
Seward daily gateway., 1933-06-24
THE WEATHER

Seward 60, clear, calm. Tunnel 54, clear, calm. Anchorage 72, clear calm. Curry 60, clear calm. Broad Pass 60, clear, calm. Healy 55, clear, calm. Nenana 68, clear, calm. Fairbanks 70, clear. calm.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27
Miss Krull to
Be HOnOred at
Bridal Shower

Miss Mary Jane Krull, bride-elect,
will be honored tonight at bridal
shower and bridge party to be given
by Miss Marian Power and Miss
Elma Rose Sailors of Kokomo at
the home of the former, 1920 Wash
ington boulevard.
The marriage of Miss Krull,
daughter of Mr.. and Mrs. Walter E.
Krull, and Robert w. Behrman,
Lockport, N. Y, will take place Nov
10, at the First Congregational
church.
Appointments will be in autumn
colors and guests will include Mrs.
Krull, Mrs. L. E. Freeman, Mrs. B.
w. Power and Misses Harriet Nc
Gaughey Edith Anne Hoopin-
garner, Marjorie Krull, Marjorie
Spencer, Agnes Ball, Martha Jane
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27

stituted for beef in this recipe)
Simmer over a slow fire in little
melted butter until the butter is alb
sorbed and then mix with white
sauce until thoroughly moistened.
Season with salt and pepper and a
little onion juice. Turn onto but
tered dish to cool. Diced potatoes
may be added if desired.
Divide the mixture into balls about
the size Of an egg, flatten into outlet
shape, roll in cracker crumbs,
beaten egg and then in fine bread
crumbs, and fry to crisp golden
brown in hot deep lard. These may
be served with tomato sauce.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27

seconds, the temperature is hot
enough for quick frying.
Uncooked foods require a lower
temperature than cooked foods be-
cause the former must be cooked
through before being Drowned.
Cooked food needs only to be heated
through and Drowned.
Chop IL cups of beef into small
dice and remove any fat, skin or
gristle. (Other meats may be sub
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27
ROTH LEGION POST TO
HONOR ITS NAMESAKE
Service to Be Held at Grave Of
Lieutenant Colonel.

Annual memorial services for
for whom the Charles Roth American
whom the Charles Roth American
Legion post was founded, will be
held at Sunday afternoon in All
Saints cemetery.
Lieutenant Colonel Roth was a
past commander of the legion and
was active in the Forty and Eight.
His war record was outstanding
he having served as senior major of
the One hundred eighth engineers
and was promoted to lieutenant
colonel by General John Pershing.
He attended Manual high school
and later Purdue university.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27
Circle to Entertnill

Calendar circle, East Tenth Street
NJ. E. church, will meet Monday
night at church for a program to
be given by a group from the Irv-
ington School of Music. The pro-
gram will include three sketches,
THE Deceivers," THE Dinner En-
gagement" and japanese Sunset. ="
Mrs. John Van Buskirk is president
of the circle, and Mrs. Albert Lau-
fer, chairman for the month.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27

Here is another example of the
values to be had here in Bedroom
Suites. The Bed, Vanity and
Chest of Drawers in matched
panel walnut and maple combina-
ton, usually priced elsewhere at
S1O9. Can be had here while they
last at NEUTRALITY-SUSPICIOUS..
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27
Diets to Be Subject

Brookside Kindergarten MotheeS
Club will have covered dish lunch
con at 11:30 Wednesday with a gen.
eral business meeting following at l.
Subject of the talk will be Proper
Food and Diets for Our Children.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27
THE INDIANAPOLIS TIMES

Baker. Mary BEEN, Muriel Adams,
Virginia Fleming, Magdaline Adams,
Virginia Goodwin. Julia Jean Spen-
GER, Virginia Elliott, Elizabeth Carr,
Betty Behrman and Eleanor Tay-
lor.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27
Lard Makes
FlakieSt of
Pie CruSts
Ease Of Handling and
Flavor Add to Popular
ity of Seasoning.

Miss Ruth Chambers whose articles
starr TODAY as daily feature OF this
paper. is a home economics Lecturer and
,-erber ~ me etaf OF the national
dyeStock and meat board. has done con-
siderable work in experimental cookery
and is dietitian OF note She VIII appear
later In the city under auspices Of The
Times
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27

loween frolic tonight In the D. A.
r, chapter house, s24 North Penn
sylvania street. Mrs. Dona B. Chap
man, president, is chairman. Miss
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27
100 Per Cent Fat

Lard is 100 per cent fat, a fact
which should be remembered when
it is substituted in cake recipes for
butter, which is only 85 per cent
fat. Therefore one-eighth less lard
is required than the amount Of but
ter called for in the recipe. The
amount of liquid should be slightly
increased.
When lard is used. care should be
taken to beat the cake mixture thor
oughly to increase the tenderness
and apparent richness.
Lard is an excellent medium for
frying, especially deep-fat frying. A
mixture of two-thirds lard and one
third clarified suet is preferred by
some cooks.
Lard smokes at lower tempera-
ture than some other fats, but there
is no reason for allowing this smok-
ing point to be reached. Such a
high temperature is not necessary
for any kind of deep fat frying
Doughnuts, French fried potatoes,
croquettes and fritters are all cooked
at various temperatures well below
the smoking point of lard.
Test for Temperature
To test the temperature, if you
have no thermometer. judge by the
\ time it takes 1-inch cube Of bread
to turn golden brown in the fat.
When the bread cube browns in forty
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27

Esther Lefkovits viii sing, :
panied by Miss Marjorie ,.u-Jds.
Mrs. Myna Pearl Fibiger is in charge
of decorations.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27
HOminy Croquettes

Tablespoons lard.
8 Tablespoons -four.
"a Teaspoon salt.
u Cup milk.
/ Can whole hominy. drained.
Eggs.
Melt lard in saucepan, blend ir
-four and salt and when smooth anc
bubbling add milk gradually, stir
ring constantly. Cook until smooth
and thick, then add hominy. Coo
and shape into croquettes Roll If
cracker meal of fine bread crumbs
then in beaten egg and again If
crumbs. Fry in deep fat 1880 de-
grees Fahrenhei) until brown. This
makes about twelve croquettes.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27
BY RUTH CHAMBERS

The cook whose flaky pie crusts
are her pride and the family's de-
light depends upon lard to achieve
her best results. The popularity OF
lard for use in baking and frying
continues, year in and year out.
There are a number of reasons
why this is so. One reason is that
lard is not a hard fat and that ii
handles easily in making dough, an
advantage especially in cold wealth
er. Another reason why lard is
favored is that it has distinctive
nutlike flavor of its own. But per
haps lards greatest claim to.fame is
that it makes the tenderest, fakiest
pie crust.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-27
AUXILIARY to Entertain

Ladies auxiliary to Unity Truth
Center will give a dinner and Hal
The Waterbury Democrat., 1933-09-29

Meet Jimmy Sands, 11-year-old champion cook of the Madison Square Boys club in New York city. where some 1,200 youngsters seek recreation! Jimmy can whisk up a dozen biscuits or make Q batch of jelly-presto-like that! For cooking is one of the many useful arts taught at the club, a community organization main tained entirely by voluntary con- tributions.
 A real American boy, clear to his freckled nose, Jimmy Sands Is proud of his culinary skill. TO prove his ability recently, he made Q batch of grape jelly in less than half an hour. By modern, simple methods, of course. Though he had an interested audience, Jimmy was entirely unruffled as he prepared the fruit, squeezed the juice, mea- sured the sugar, brought the batch to a boil, added bottled fruit pee tin to be sure 1t would "jell" and poured the lovely, fragrant liquid into scalded glasses. Jimmy's talents made him a real help ut the club where Q great deal of jelly Is required for. the many boys. They all like this food. And, of course, jelly is an excellent energy food, because of the sugar it contains.
 Here's Jimmys' grape jelly re- cipe, and one for jam, too. RIPE GRAPE JELLY 4 cups e 1bs) juice
 7@ cups (3N lbs) sugar x bottle fruit pectin.
 To prepare juice, stem about 3 pounds fully ripe grapes and crush thoroughly. Add 1a cup water, bring to a boil, cover, and simmer ten minutes, Place fruit in jelly
The Waterbury Democrat., 1933-09-29

carrots, cup shredded string beans, # cup fresh peas or limas, with water enough for cooking. Cover and cook until tender; drain season with plenty of butter, pep- per and salt.
 Make a plain omelet of ( eggs and tablespoons milk or light cream, beaten together until very light. Place the hot cooked vege- tables on the omelet, fold and serve on a hot plate, garnished with buttered toast strips and pars- ley. If you like, thicken the juice from the vegetables with equal parts of flour ad butter blended, and serve as 0 sauce with the ome- let.
 Asparagus, Tongue and Macaroni
 (for Dinner)
 Cook IF cups macaroni or spa ghetti broken in small pieces, drain and put q layer in the bot tom of a buttored baking dish. Dot with butter and sprinkle over 3 tablespoons or more diced tongue. Add layer of cooked Cor canned) asparagus tips, then repeat until dish is filled about three-quarters full.
 Make 6 white sauce, using # cups rich milk. is cup asparagus juice, 2 tablespoons melted butter and 2 tablespoons flour, seasoned with 0 few drops of onion juice. a few drops of tabasco and 1 tea spoon of finely minced parsley Pour over the macaroni mixture, lifting the macaroni carefully with fork to let the sauce penetrate through. Cover top with buttered bread crumbs and bake in q mod crate oven for 20 to 25 minutes until crumbs arc light brown.
The Waterbury Democrat., 1933-09-29
THE CHEF SUGGESTS ---<--- A PIQUANT OYSTER
 SAUCE FOR FISH
THE CHEF SUGGESTs
By JOSEPH BOGGIA
 Chef, The Plaza, New York

fnande sauce, made with fish stock seasoned with mushroom essence and oyster juice thickened with yolk of eggs and heavy cream, and finished with a piece of butter the size of Q walnut. It ts . smooth. rich, fiavorous sauce that does won ders for Ash having a delicate flavor.
 Sole Cecil Rhodes.
 This is another recipe in which the sole is poached in oyster li- quor, then garnished with aspara- gus heads and a few mushrooms (the chef would use trufhes in- stead), with poached oysters placed in the middle of the fillets. Coat with reduced oyster stock and but ter and glaze quickly under the
 Filict of Sole Pagani.
 For this recipe the chef would potoh the fiilets in a mixture of mushroom cooking liquor and white wine, and garnish them with sauted mushrooms, oysters and mussels, coat the filfets with the white wine sauce, sprinkle grated oven. The mussels could be omitted out harm to the recipe, if more convenient when preparing this dis for the h~me.
 oyster sauce in its simplest form Is mode much like the Bechatnef sauce--the nearest enc to white sauce. Poach the oysters and re- serve them: use the liquor for the sauce in proportion of half oyster juice and half milk. Thicken with the usual roux of flour and butter, season with salt and c slice of onion stuck with clove (to DO re- moved afterward). When the sauce is done, and just before serving
The Waterbury Democrat., 1933-09-29
H1A]#sHl lillOIl AR K ] l!l l1 E 8 E7
TASTY MEAT LOAF
 FOR CHURCH SUPPER

When the church club needs little extra money in the treasury, 1t Is e popular adventure to plan q supper and entertainment. Meat loaf is e very acceptable and ap- propriate dish for such an oc- casion.
 Here is a recipe for meat loaf with tomato sauce in quantity for 50 people. 1nex s. Wilson, home ecoonmist, vouches for it's deli- ciousness. MEAT LOAF (FoR 50 PEoPLE)
 10 lbs ground beef
 5 lbs ground pork
 { cups bread crumbs
 Milk to moisten (about 1 quart)
 N ID onions, chopped
 N cup salt
 Pepper.
 Have beef and pork ground to- gether. Mix the salt, pepper, bread crumbs, and onions with the meat. Beat the eggs slightly and add to the the milk. Combine with the meat and mix thoroughly. Meas- ure or weigh out into well-greased loaf pans. Bake in Q moderate oven (350 degrees FL until done, from one to two hours, depending upon the sizes of the loaves. Serve with tomato sauce. TOMATO SAUCE 2 No 2M cans tomatoes Few celery leaves
 4 cup chopped carrots tablespoon onion 1 bay-lcaf
 8 tablespoons chopped parsley 15 cup fat 14 cup flour 2 teaspoons salt 2 tablespoons sugar. Add the vegetables and season. ing to the tomatoes, and simmer for 10 minutes. Strain and stir slowly into fat and flour which have been blended together. Sea. son well and serve over the meat loaf with just a small amount oi grated cheese over 1t.
The Waterbury Democrat., 1933-09-29

cloth or bag and squeeze out iuice. (If Malagas or other tight skined grapes are used, the juice of i lemon should be added to pre- pared juice.)
 Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once added bottled fruit pectin, stirring constantly. Then bring to a full rolling boil and boil hard As min- ute. Remove from fire, skim, pour quickly. Paraffin hot jelly at once. Makes about Il glasses (6 fluid ounces each).
 RIPE GRAPE JAM
 AZ cups (2A lbs) prepared fruit
 2 cups 6 lbs) sugar
 1s bottle fruit pectin
 To prepare fruit, slip skins from about pounds fully ripe grapes. Simmer pulp, covered minutes. Remove seeds by sieving. Chop or grind skins and add to pulp Add K cup water and, if desired, grated rind of l orange. stir until mixture boils. Simmer, covered and other tight-skinned grapes ma. be stemmed, crushed whole, sim mered with 1a cup water 30 min utes, sieved and then measured With tight-skinned grapes add juic' of lemon to water. Use cup l prepared fruit.)
 Measure sugar and prepared fruit into largo kettle, mix well, ant bring to a full rolling boil over hot test fire. stir constantly befor and while boiling. Boil hard minute. Remove from fire ant stir in bottled fruit pectin. You quickly. Paraffin hot jam at once Makes about II glasses (6 flui' ounces each).
The Waterbury Democrat., 1933-09-29

most any form. You, too, are eat-
 ing them on the halfshell, in cock
 tails, fried, in stews now and then of a cool evening, and in sscallop- ped and au gratin dishes. But do you make use of the oyster flavor in sauces and garnishes to be serv- ed with other fish?
 On the chefs collection of reci- pes for fillet of sole alone there are more than twenty which call for oysters or osyster liquor for gar- nishing or for flavor. That an- nouncement will come as a surprise to many who seldom order sole in any form other than fried, with tartare sauce as a garnish. There is, for instance, that very delicious recipe called.
 Fillct of Sole Cancalaise. The fiilets are folded and poach-
 ed in hot oyster liquor and butter.
 When done they are removed from
 tho liquor and placed in circle
 on the platter. the center of each
 fllet garnished with shrimps and poached oysters, coated with Nor
The Waterbury Democrat., 1933-09-29
AT THE CHILDREN'S TABLE - VINE-RIPENED TOMATOES FINE FOR CHILDREN
By MARY HOPE NORRIS

one of our best protective foods -vine-ripened tomatoes-are now at the height of their season.
 They're cheap, and the supply is
The Waterbury Democrat., 1933-09-29

You may wonder what the one- dish idea has to do with beauty; and 1t Is subtle point-chiefly a matter of seeing that we eat liber- ally and in correct proportion of all the different clements included in the dish. with no favoring of meats or starch foods over vege- tables. as we arc so often tempted to do with regulation menus.
 Among the one-dish combina- tions are these two which arc note- worthy for their delicious blending of fiaYors and different foods:
 Vegetable Omelet
 (for Luncheon)
 Brown tablespoon minced on- ion in tablespoons butter; add l cup diced celery, E cup diced raw
The Waterbury Democrat., 1933-09-29
BURBERRY JAM 1 Ia cups e IA lbs) prepared fruit

2 cups (3 lbs) sugar
 bottle fruit pcctin
 TO prepare fruit, crush about 2 quarts fully ripe berrier; add juice of lemon.
 Measure sugar and prepared fruit into large kettle, mix well, and bring to Q full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 7 minutes. Remove from fire and stir in fruit pectin. Skim; pou quickly. Paraffin hot jam at once. Makes about 12' glasses G fluid ounces each).