davidaulloa/AmericanStories huggingface dataset:
Milford chronicle., 1933-03-17
HARRINGTON

Boastinge the good fortune of mo-
getting fire alarm since the frs
of the month, the local firemen are
now thinking of applying for full
time jobs instead of the volunteer
system. Starting last Thursday NOR
ming at $3.50 o'clock they responded
to three alarms of fire before noon
All three calls were chimney fires
and no damage resulted. In at least
two of the cases they were old Of
tenders; the firemen usually re-
spOnd about once year ON account
of foul chimney. The first call was
at the home of Harry Masten, near
Masten's. Corner and was out when
the firemen arrived. The second
chimney fire was the Noah Howell
property ON West street, tenanted
by James Brown, colored. A great
amount of smoke was i'm evidence
and neighbors reported the house on
fire. Both trucks responded, the
booster on truck No. 2 soon extin-
guished the fire. The third alarm
followed the second i'm about thirty
minutes for a chimney fire at the
home of George Mcclellan, about six
miles west of Harrington. in sec
tion known as Sugar Stick Lane"
The dirt roads in this section were
known to be i'm pretty bad condition
and it was feared the fire engine
would not be able to get through TO
the fire.
We are pleased to congratulate
little Betty Louise Draper who cell
ebrated her fifth birthday anniver-
sary last Friday at the home of her
parents, Mr.. and, Mrs. Miles Draper
on Grant street. Her father is man
ager' of the local American Store.
Miss Betty entertained a few of her
little friends at a party.
Mrs. John Sheldrake, Mrs. James
Cahall, Mrs. Fred Greenly and Jon
athan Hopkins were Philadelphia
visitors on Thursday.
Following an Illness of two weeks
death occurred to Mrs. Maggie WrO-
ten, wife of w. ii. Wroten, at her
home on Reese avenue, Friday NOR
ming at the age of 20 years. Mrs.
Wroten was born in Harrington and
resided on farm most of her life |
until about two years ago when they |
retired from the farm and again es-
tablished residence in Harrington. /.
Funeral services were held from her |
late residence Monday afternoon at |
1880 o'clock in charge of Rev. e. II.
Collins, pastor of the NJ L. Church, |
assisted by Rev. r. w. Sapp, pastor
of the NJ. p. Church. The deceased
was life long member of the Nj. L.
Church. She is survived by hus-
band and one son, Kendall Wroten,
residing. on the home farm and also
one brother, Harry Seeders, residing
on a farm few miles from .Har-
rington. Interment in Hollywood
cemetery.
Funeral services of Mrs. Ella
jackson were held from her late
residence on Mechanic street, Sun
day afternoon at o'clock. Mrs.
Jackson had been seriously ill for
some time. The services were in
charge of Rev. E. H. Collins. She is
survived by a husband, Leroy Jack
son and several children. Interment
in Hollywood cemetery.
Berlin Chapman of Wilmington I
spent Lne Weeh-eIu Win HIS parents
DR.. and Mrs. w. T. Chipman. ;
Miss Dorothy Tharp Of Richard
son Park spent the weekend with
her parents, Mr.. and Mrs. d. b. {
Tharp. {
Mrs. T. r. Twilley and son John
Of Laurel spent the weekend with {
Mrs. Rebeccah Tumlin. !
Bayard Van SAINT, son. of Senator I
Van SAINT, of Richardson Park, \
Milford chronicle., 1933-03-17
BRIDGEVILLE

The Ladies' Aid of Epworth
Church will hold bake in the va
cant room of James Sullivan's store
in Bridgeville, Saturday. March 25.
II there is any special food you
would like to order, please place
your order the first of week with
any member OF the society.
Milford chronicle., 1933-03-17
POULTRY. GROWING
URGED FOR PROFIT
Eggs and lien Mess Held Sure Of
. Steady Demand at All Seasons
(By T.. V. l.. Turncr)

II is next TO impossible to over
stress the importance of poultry as
a source of income to farmers, city
and town dwellers; every agricul-
tural publication and the entire poul-
TRY press of the country have been
and are now urging the use of poul-
try as the one means of producing a
daily cash return.
Hen meat and eggs are rarely in
greater supply than demand, all Of
the surplus, il any, either finding a
market or being added to storage
supply, whereas, for the last few
years, enormous carry-overs and
surpluses of other farm crops have
not found any market. ..
Where space is available and de-
sire and inclination are adequate to
economic necessity, poultry raising
offers more i'll money gain than
other side-line efforts at this time.
The average American who can
read twO-foot rule, can use saw
aud drive a nail can erect his own
poultry house: building materials,
both new and secondhand, were
never so low in price. certainly not
in the years since 1914. The cost of
a poultry house. divided over pc
riod of ten years, means that the
cost per head of fowl is but few
cents, and usually the entire initial
outlay can he regained In the first
year by careful Management and en-
terprise in finding market for both
hen meat and eggeS.
Particularly this year storage
holdings and the price of feeds are
highly conducive to profits from the
production of eggs; the same is true
of hen meat, broilers, springers and
stewers. A few turkeys, as breeders,
can be profitably employed for profit
makers; two males and ten females
will produce a nice lot of Thanks
giving birds which any suburban
will labsorb at a fair |
price as fresh killed and dressed.
There is good money in any
branch of the poultry business, /
business that cannot be overworked. |
Milford chronicle., 1933-03-17

The hardest troubles we have TO
hear are those we can't lay on any
body else.
Milford chronicle., 1933-03-17
FOR SALE

FOR SALE-Bufr minorcas hen eggs
for hatching. John 6. Donovan. I3roid-
kill Filling Station, Milton. Del.
mi7-2tp
Milford chronicle., 1933-03-17

The Red Cross is doing a great
deal of good, distributing food and
clotEiEg to the needy.
Milford chronicle., 1933-03-17

Are you going to repaper any
rooms or Railways this spring? Do
1t now and avoid the rush.
Evening star., 1933-03-22
|DorothyDix|
Shall Men
Be Taught
Domestic
Arts?
With Young Men Enrolled in Domestic
Science, New Type of Sympathetic
Husband May Develop.
DiscusseS
Effects
on
Women,

.:sss ss
ean s @
Rus1NEss upon cymbas peans
ss'
the s 9 % old s Of 9ss 'sss nss
n
ssy @ e rss Sssa an
Ss
HEREToFoRE with this state affairs because
has ush then shs there was less labor nvvea IN s
single call
the kitchen Nor anxious mother willing precious
man who S ha that sns
good strong sud pup " '''S 'p W '' S'D0D'
S
sheet in IKE hospital attendant but
forciDy
TO extent business
oW sd u e M
I sSs hob gets Strain e 1 a % al % but a s s Sx 9f % ana msn p ns
" % e '
and indifference Just utter fatigue.
THE world
and 50 he pictures it as an Elysum in which leads life
frocks with pink their hair.
NOTHING inuates much
the
children thing machine
Undoubtedly when find themselves expert
cks a
mes walk keeping track oddlng infant husbands will
never felt before But alas and alaek has its thorn
gain He going be critic the hearth whose expert knowledge
going % e1sfyns
MOST nsuferably
coffee he made the North Woods with telling
the he scrambled the breakfast
what will happen when husbands really cooks know
talking
for in the household
Also the o will be
when his chef and seamstress?
dependence their comfort that enables
wedding disability
independent of what DOROTHY DIX.
Evening star., 1933-03-22
Child's Sense of Equilibrium
BY LYDIA LIE BARON WALKER.

grandparents often make the mistake OF
instilling the element Of fear in the
children. With their older years, and
greater stature, falls are not Of small
significance to these adults. They hold
their breath as they watch their chill
dren climb tall trees, and often call out
words of warning, when In reality the
youngsters are as secure as II on terra
firma. They plant their feet well on
limbs or in crotcheS of branches, and
revel in the feeling of freedom and ele-
vation above the green grass many
yards below. They look out over the
heads of their elders or over the roof
of garage or barn and get the exhilira-
ton of adults who sit securely in air.
planes when they take flights from
aviation fields.
This ability of children to keep their
balance and to climb will stand them
in good stead when they grow older,
provided they do not get so many warm
ings that they imbibe the spirit Of
fear which will hamper them later on.
There is no time in ones life when to
adult years. The ability to grip the
ground or the floor with the feet is val
liable. To walk fearlessly over plank
across stream, to tread the uncertain
deck of a steamer ploughing through
a storm and remain well balanced Is an
enviable thing To climb to mountain
heights over rocky cragS and icy sur
faces is an accomplishment which only
the sure-footed can enjoy. The chill
dren who continued to exercise their
power of equilibrium during their grow
ing years and have the sense we'll de-
veloped are in this favored group.
(Copyright, 1880
Evening star., 1933-03-22
Uncle Rays
Corner
Life in China.
PORCELAIN AND COOLIES.

~ NE Chinese industry is max
ing porcelain, or glazed dishes.
The Chinese learned to glaze
~ clay dishes more than 1,700
years ago. The art has been
initiated in Europe and other conti-
nents, but it is doubtful that people
anywhere have been able to surpass the
Chinese. Because this art was learned
by them, china" is a common name
for porcelain.
One center of the Chinese porcelain
industry is the city of Kingte-Chin. 1t
is in the southern part of the country,
near deposits Of fine clays After being
cleaned and sifted, the clays are
kneaded together by barefooted men and
boys who stamp on them with their
feet
One kind of clay is called by Chi
nese name meaning bone clay" an
other by name meaning flesh clay"
These must be mixed to form the base
for porcelain, just as q human being
must have both flesh and bone.
After the clay Is shaped with the
aid of potter's wheels, it Is painted and
placed in a kiln to be fired The kiln
is great oven which may be as long
as SO feet and as high as IL feet. 1t
supplies intense heat-up to 5000 de-
grees.
China deserves credit for bringing
forth the porcelain industry, as well as
for the printing art and other great
things; but the nation has not lived
up to its early promise. The people
have been content to go along with old
time hand labor. They take the place
OF horses or gasoline motors when they
pull rickshaws they push wheelbarrow
loads for many miles; they tramp on
treadmills. That gives them plenty Of
work, but it wears them out.
We. in our land. have had our trou-
bles during the past few years; but it
is foolish to blame the machine. Ma
chimes moved by the power of steam
or electricity lift us above the level Of
poor old China. There was time
when white men labored as long and
hard as the coolies of China; but
the use of power machinery has made
life better for us. Lack of work is a
bad thing; but If we are as bright
minded as we are supposed to be, vie
shall adjust the hours of labor SO that
all may work.
If ever we are tempted to blame the
machine for our troubles, let us re-
member groaning China, where coolies
die by overwork at Is or 30-an age
when young men In our country feel
that they are just getting well started
in life There are few machines in
China, and there are many people,
many miserable people.
UNCLE RAY.
Evening star., 1933-03-22

particularly on account of the iron
and vitamin D content. Milk is low
IN iron and needs to be supplemented
by food which Is an efficient source
OF this important mineral. The iron in
eggs Is In form which is completely
utilized. In recent piece Of research
work in regard to the diet of children,
It has been found that eggs have a dis
tinctively favorable influence upon the
physical well-being.
Vitamin D Is a safeguard against
rickets and 1t has been found that there
Is enough in one egg yolk to protect a
child from this disease in the Winter
months when little is provided by the
sun. Eggs provide a higher concentrate
OF vttamin D than any other food, un-
less we admit cod liver oil as a mem
Der OF the food category. This food
medicine Is. OF course, many times as
rich In vitamin D as egg yolk.
Eggs can be eaten raw or cooked as
far as their nutritive qualities are con-
cerned. Our opinion in regard to them
has changed materially in the last
year. once hard-boiled eggs were con-
were considered high In the diet list.
1t has been found that there Is merely
a difference In the time Of digestion,
which may be In favor of the former.
Because most of the food value of
the egg is in the yolk. infants are often
given egg yolk without the, white, which
supplies the same kind Of protein as
the milk which is already in the diet.
This Is an especially advantageous Gus
tom when eggs are expensive, as the
houSekeeper can always find a good
use for egg whites in the preparation
OF soufnes. cakes and desserts for the
family table.
Eggs find place at other meals be-
sides breakfast. with which they are
so closely associated Omelets. poached
eggs with various savory sauces. deviled
eggs and salads are all popular luncheon
dishes. With dinner, the egg serves
often as garnish for canapes or
vegetables and is one Of the ingredients
often used for sauces. An egg does its
part in the diet plan, no matter how
1t Is served
(Copyripht IQ99(
Evening star., 1933-03-22

calcium and vitamin c, we get from the
egg white and yolks when we eat it.
Calcium is provided by the egg shell,
which is absorbed in the formation of
the chicken, but which Is not as eatable
for human consumption
Most of the important constituents
Of the egg can be found in the yolk
Here are concentrated iron, phosphorus,
some calcium, vitamins A, B and D, as
well as protein. From the egg white
we get protein and sulphur, as
you have found out from the way silver
spoons are blackened by contact with
egg whites.
The protein in the egg is of excellent
quality. and in this respect eggs can
take the place of meat or other pro-
tein food. In combination with milk,
egg furnishes safeguard to the diet
OF infants and young children The
egg yolk is more often put into the
milk given to small babies. This is
Evening star., 1933-03-22

pended upon the correct making of the
sauce.
Here's the method Lois found to be
acceptable
She melted one-haf cup butter over
hot water She used the upper part Of
double boiler. Then she added one
cup of powdered sugar. When this was
well blended she added a we'll beaten
egg. To prepare this egg she had
beaten the white first, and then folded
into this the yolk
This fluffy mass was beaten into the
butter-sugar mixture and beaten while
cooking over hot water for about three
minutes. This cooked the egg enough
to take away the raw taste, but not
enough to make it tough or curdy
When this had cooled somewhat after
removing from the hot water bath she
added two teaspoonfus vanilla and a
few specks Of grated nutmeg. Or she
omitted both nutmeg and vanilla and
used three tablespoonfuls fresh orange
i"ice.
Evening star., 1933-03-22
My Neighbor Says:

Fresh tea stains are removed
by pouring boiling water over
them. Tea stains of long stand
ing should first be soaked in gly-
cerin, then washed in cold water
Try adding a few drops Of
lemon juice to rice the next time
you are cooking it. 1t makes it
beautifully white and keeps the
grains whole.
When not in use. scrubbing
brushes should be turned bristles
downward. Thus the water will
run out Of them and they will
dry thoroughly, whereas If they
are placed on their backs, the
water will soak the wood and
loosen the bristles.
On rainy days, save the kitchen
floor by laying strips of heavy
cardboard from the back door to
the various points where traffic
is heavy. Make these from the
cartons in which fragile goods
are delivered from the store.
Children quite enjoy the game of
keeping On the boardwalk.
Copyright. 1933D
Evening star., 1933-03-22
New Discovery
Changes Gray Hair
to Natural Color
Costs Only 15c

Here is startling news for women
who have watched with growing
anxiety the gradual graying of their
hair. RIT chemists-after thou
sands of tests-have discovered the
amazing fact that Instant RIT dyes
gray hair perfectly. 1t Is absolutely
harmless-and it costs only is cents!
Now with either Golden Brown or
Dark Brown Instant RIT you can
change gray hair to a beautiful,
glossy natural shade-bring back the
softness and sheen of youth. RTT
alone gives perfect results. Does
not streak, dry the hair, or give that
dyed look. Harmless as water,
proved so by seven years testing.
Don't let gray hair mar your hap
piness. Go to your nearest dealer.
Ask for regular Instant RIT, Golden
Brown or Dark Brown. Simple di-
rections are in every package.-Ad-
vertisement.
Evening star., 1933-03-22
Devilei Crab.

Six crab shells, pound cooked crab
meat. IL cups white sauce, 4 teaspoon
mustard. teaspoon table sauce, / tea
spoon lemon juice, q cup buttered
crumbs. Pick crab meat over carefully
to remove any BITS of shell. Season
white sauce we'll and beat crab meat in
It, Pile into shells. sprinkle with but
tered crumbs and bake in a hot oven
ESQ degrees Fahrenheit) until crumbs
are brown
Evening star., 1933-03-22

SOiAik kJdi Aooii W "A
most foods. They
are equaled, and
exceeded. perhaps,
only by milk.
We would expect
this to be the case
because, If the egg
is allowed to de-
velop into a
chicken, from it
must be taken all
the material neces-
sary to form bones,
muscles and blood.
1t must, therefore,
contain minerals
and vitamins as
well as protein for
this purpose. All
I n p % py re n =
Evening star., 1933-03-22

she looked up the recipe for foamy
sauce.
After reading it she said, II wonder
what that sauce would be most at home
with? Certainly it does not belong on
a rhubarb turnover"
She found that steamed pudding was
often served with foamy sauce. that
apple brown betty was especially good
with it. Plain, steamed batters with
fruit in the bottom of the cup into
which the batter had been poured be-
fore steaming were delicious with the
sauce. But in all cases the sauces de-
Evening star., 1933-03-22
MENU FOR A DAY.
BREAKFAST

BREAKFAST.
Sliced Bananas
Wheat Cereal with Cream
Omelet with Parsley
Rye Gems Coffee
LUNCHEON.
Baked Macaroni and Cheese
Clover Rolls Mint Gelatine
Cookies Tea
Pea Soup Baked Pork Chops
Spiced Apple Sauce
Franconia Potatoes
Creamed Cauliflower
Pepper Salad
Baked Indian Pudding
Coffee
RYE GEMS.
One and two-thirds cups rye
-four, one and one-third cups
flour. four teaspoons baking pow
der, one teaspoon salt, one-fourth
cup molaSSes, one and one fourth
cups milk, two eggs, three table
spoons melted butter. Mix and
sift dry ingredients, add molasses,
milk, eggs, well-beaten. and but
ter. Bake in hot oven in but
tered gem pans Is minutes.
MACARONI AND CHEESE.
One-half pound of macaroni
broken fine and cooked in plenty
Of hot salted water 20 minutes.
Turn into a colander and pour cold
water over it. Make a sauce of
two cups hot milk. one large ta-
blespoon butter, one tablespoon
flour and salt to taste. Put a
layer of grated or prepared cheese
in bottom of baking dish, then a
layer of macaroni. then sauce,
and repeat until the dish is al
most full. Cover with bread
crumbs and dot with butter. Bake
till brown.
SPICED APPLE SAUCE.
Apple sauce made by this rule
is delicious. After apples are cut
up and covered with water, add
the peel Of half an orange, and
stir through apples. Add quite a
little cinnamon and sugar and
cook until done.
Copyright. 1880
Evening star., 1933-03-22
How 1t Started
BY JEAN NEWTON.
"Pompous." !"

In our modern connotation Of the
word. a pompous person Is one guilty oi
a rather silly ostentation, one character
lied by excessive self-importance. Size
or bulk has really nothing to do with
1t. except in the figurative sense of in
fation.
However. in its origin there was di-
rect reference to size, actually to num-
source to the Latin "pompa," "a pro-
cess!on." Originally, Of course. it de-
noted the splendor and "pomp" that
characterized a festal march. But
transferred to persons. as it is used in
modern speech, it takes ridiculous
turn.
copyright. 1897
Evening star., 1933-03-22
(Copyright. 1933.)

pepper and onion juice. and refill the
tomatoes with the mixture. Place in a
buttered pan. sprinkle with buttered
crumbs and bake 20 minutes in q hot
oven, $50 degrees Fahrenheit
Evening star., 1933-03-22

constant tumbles they have when they
are learning to walk. They are so little
and SO short that they have no heavy
falls, nor of great height, unless they
tumble down stairs or off of some high
places.
At first, the falls these small folk have
are almost equal to the number of steps
they take. So determined to conquer
are they that after few years they
may be. said to be masters of equilib-
rum. They are practically fearless.
1t is at this stage that parents and
Evening star., 1933-03-22
| NANCY PAGE
ISuch Fluffiness in
| Lois Foarny Sauce
BY FLORENCE LA GANKE.

When Lois ate her luncheon at the
tea shop she ordered a fresh rhubarb
turnover with foamy sauce. When It
came she was not sure she was going
to like 1t.
The turnover was large, there was
much crust and little rhubarb and the
sauce seemed foamy enough but full Of
uncooked egg.
She decided her choice had not been
SO good. Then when she went home
Evening star., 1933-03-22
Savory Sandwich Filling.

Put equal parts of dried beef and
American cheese through a food chop
per and add enough tomato soup to
moisten. This filling may be kept IN
jar in the refrigerator to use as
needed.
Evening star., 1933-03-22
Baked Tomatoes.

Remove thin slices from the stem
ends Of smooth, medium sized tomatoes.
Take out the pulp, add an equal guam
Evening star., 1933-03-22

Y IOUNG children, as a rule, have
" wonderful and we'll developed
sense of balance. They can
i slip and almost fall, and regain
their equilibrium without tre-
NOR or the feeling of having done any,
thing unusCal. They have had a wide
experience In their young lives, whereby
they have acquired their power Of equi-
Gbrium. Every mother knows Of the
Evening star., 1933-03-22

among LIle IUOuS WLlCN COntrlb-
ute the most to the diet, because they
are so well balanced. themselves, in
Evening star., 1933-03-22
Low Egg Prices Are Important
BY EDITH Nj. BARBER.

7 UTRITIONAL1Y speaking, the
fact that eggs are so low in
NJ price this season Is most i'm
Y portant. Eggs are recognized as
among the foods which contrib
Evening star., 1933-03-22

makes our heads ache, gives us In.
digestion!
What are the facts. Science says
the answer lies in whether the cot.
fee you drink is fresh or stale.
Stale coffee develops rancid oil. Nearly
half cup to a, pound. And much stale
coffee may definitely cause distress.
But fresh coffee is safe, as we'll as deli
cious stimulant. If you are normal
healthy 9rown-up you can easily drink
as many as cups day.
So, to insure freshness for all coffee
lovers, Chase & Sanborn instituted Dated
Coffee. The actual date of delivery printed
on every can. And no can is allowed to
stay on your 9rocer's shelf more than
10 days.
Dated Coffee is the only way to be SUR
of drinking fresh, delicious, full-flavored
coffee. Order Chase & Sanborn's tom0r-
row. In half-pound and ne-pound cans.
Evening star., 1933-03-22
SCREEN ODDITIES
BY CAPT. ROSCOE FAwCErT.
MlkkA GOMBELL

HAS OWNED THEATRICAL STOCK
c COMPANIES IN SEVERAL CITES,
INCLUDING CLeVeL LAND, SYRACUSE
Ah]O New ORLEANS.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1933-11-24
WEDDING DATE OBSERVED
Constance Bennett and MARQUIS
Married Two Years, Celebrate.

HOLLYWOOD, November "a R.-
Constance Bennett Of the movies and
her husband. the Marquis de la Falaise,
will celebrate their second wedding an
niversary today at a gathering Of
friends