davidaulloa/AmericanStories huggingface dataset:
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-04-18

Please b present 1t the tenn
pie at 1:30 p. n. Wednesday TO
participate IN the funeral Of
Brother G. A. Rawlings.
knight Templars are to b in
uniform. +. r. Skinner. w.
d.; G. =. Spear. Commander.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-04-18

The Great Swallower." fish
which lives in the mid-Atlantic at
great depths. can swallow other fish
larger than itself.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1933-04-18

Mrs. John r. Oswald. Fort Lin
coin. left Monday for Bristol, Va.
for q several weeks visit with her
sister, Mrs. Louise Findlay and her
mother, Mrs. Frances Peavy, who has
been seriously Ill. Mrs. Findlay IS
head Of the music department at
SullinS college, Bristol.
The Washington times., 1933-09-12
Beauty Queries
and Answers
PIMPLES

Question: am bothered with
blackheads and pimples. Will
you please tell me how to get
rid of them and also tell me
the cause and how to prevent
them. Thank You, r. T. S.
AnsWer-If you have both
blackheads and pimples, your
trouble probably comes from in
ternal disorder. 1 advise you to
have a doctor prescribe for you.
Your system very likely needs
more green vegetables and
stewed fruits and not so much
starch.
Here is a treatment which will
help to clear up the skin condi-
ton: First hold several hot, wet
towels to your face and then pat
in pure olive oil that is almost
hot. After this take a COM
plexion brush and sprinkle on it
powdered CASTLE soap; dip the
brush in warm water and scrub
the affected part. Then very
gently squeeze out the black
heads, using finger tips. If
they seem stubborn, repeat the
hot towel treatment. After re-
moving blackheads, use a dis
infectant.
The Washington times., 1933-09-12
Sauces For Meats
By The Merry Cook

Most cooks know how to
make dessert sauces-or can
take recipes and follow them
with ease. For those who be-
lieve that "sauce is to the en-
tree as perfume is to the rose,"
here's a word about the sauce
for the entree, the meat or
main course.
Generally speaking, the basis
for these is White Sauce made
from a white stock or milk, and
thickened with flour, or Brown
Sauce, made from milk or water
and brown stock and thickened
with Drowned flour. For the
stock, the fat in which the meat
or vegetables has been cooked
is often used, or a melted
shortening.
The white sauce to which we
all object, and which is the
reason many of us have turned
from creamed vegetables, is the
very thick, tasteless, pasty mix
ture which surrounds a few
peas, carrots, etc., in many
homes and restaurants that
otherwise serve excellent foods.
The Washington times., 1933-09-12
Correct Manners
By Mrs. Cornelius Beeckman

church and reception; all ex-
penses connected with the re-
ception or breakfast, whether
this takes place at the brides
home or in a hotel or club;
decorations, music, food service,
boxes Of wedding cake, and so
forth.
And these are the obliga-
tions of the groom:
The engagement ring; the
wedding ring; a wedding
present to the bride; the
brides bouquet; a bouquet to
the brides mother, and a
bouquet to his mother; the
marriage license; the fee for
the clergyman; the gift to the
best man and each Of the
ushers, besides their ties, gloves
and boutonnieres: he also pro-
vides the car in which he and
his best man come to the cere-
mony, this car usually being
used by the married couple
when they leave the church for
the reception and when they
depart after the reception: the
expenses Of the wedding trip.
Copyright. 1888. King Features
Syndicate. Inc,)
The Washington times., 1933-09-12
OLD SKIN

QueStiOn-Can you advise
me? am 40 years old and
have never paid any attention
to my skin. Now it begins to
look dry and spOtty, especially
on my neck. 1 do use a cleans
ing cream and face powder,
but am wondering if / need a
tissue or aStringent. 1 have
never had to use rouge or lip
stick as I've had very good
color. / have light brown hair
and a flOrid complexion. I
use Rachel No. l face powder
to tone it down. Is that right?
Thanking you for any advice
you can give, 1 am, respect
fully, Mrs. M. HI.
Answer - Since the "spotti-
ness" of your skin might be
one of several things, I should
suggest that you let a beauty
consultant look at your skin and
prescribe the cosmetics she feels
should help. 1t does sound as
though your skin needed some
rich nourishing cream to feed"
it. With a florid complexion,
you are wise not to add rouge
and lipstick. The Rachel pow
der sounds good Or you might
have a color mixed to practi-
cally match your skin. Have it
just a bit less pink, to tone it
down, as you suggest.
The Washington times., 1933-09-12
Household.
Hints

Waxed paper Is ideal for pro-
tecting bread, cookies, cake and
pastries. Paper is used on the
table for rolling cookies or bis
cults, preparing crumbs, flour
ing meat, fish, etc., or to place
under the food chopper when
grinding. It is also desirable
for wrapping sandwiches and
lunches.
PAIRING knives come in a great
many different shapes and sizes.
Select one that can be held
comfortably. All people do not
want the same shape and size
for any one use. Good steel is
important in kitchen knives be-
cause it keeps its edge better
than the cheaper varieties.
Parchment paper will not
permit the food it protects to
absorb other tastes and odors-
this makes it the ideal wrapper
for foods placed in the re-
frigerator.
The Washington times., 1933-09-12
ASHHNGTON FASHIONS
New Fashions Are
Gracious TO
MatrOnS

The woman who is no longer
slim has not been forgotten in
the fall mode. Indeed she has
been beautifully provided for.
There are lovely dresses for all
times of day and evening that
suit her particular type and
figure, and much in the new
fashions is easily adapted to
larger sizes.
Lines are long and slim, but
not so tightly fitted that they
will make you look larger. Colors
and dark and rich, which makes
for a slender look. Simplicity
of trimming and detail and
luxury of fabric are also fashion
traits that are well suited to
the larger women.
On Larger Model
We've photographed a dress
that proves our point. 1t comes
in sizes 80 to A, and the model
wearing it is size 38. You can
see that the gracious lines will
be Just as flattering if you're a
A, as they are in the photo
graph.
All the details are in good
fashion, yet they do the most
for your figure. The ruffled
cape sleeves are lovely, and fall
over the top of the arms, show
ing the most becoming line.
The back is cut low and wisely
so, for a larger woman's back
is usually one of her best
points. It is moderately high
in front.
OF Taupe Lace
This gown is pictured in taupe
lace, though it also comes in
black and can be ordered in
such colors as amethyst or
beige.
It's an deal type to have in
your wardrobe, because 1t Will
do for the most formal evening
occasion, with it's low back, and
it will also serve as a dinner
dress, because the shoulders
are covered. It is priced $29.75
and is that fine quality to
which we are returning with so
much enthusiasm, after years
of trying to get along with
cheaper clothes.
Youthful Adaptations
This gown is just one Of
many now shown in local stores
which have new features beau
tifully adapted to fuller lines.
They are in women's sizes and
in half sizes for women who
have hard-to-fit figures. If you
haven't shoped yet, you have
treat in store, and will un-
doubtedly enjoy your fall buy
ing.
For fashion information, or
the name Of the store where
you can find this dress, write
Miss LavilIe enclosing self-ad-
dressed, stamped envelope, or
call District $3.50, extension 19S.
The Washington times., 1933-09-12

and shoulders but when that
curve exaggerates itself into a
small hump, then something
drastic should be done.
Torso Slumps
Such humps come from sew.
eral causes usually. The first
primary one is poor posture, the
second lack of exercise.
When the torso slumps, the
chest caves in and the head is
thrust forward, which when it
becomes habitual causes t h
seventh vertebra to protrude.
And over the vertebra a pad Of
fat forms.
If we would stand properly,
with shoulders back and down
and with the chin held high, the
humps would never exist.
However, once we have them
We should exercise them away.
Stand straight: Place both
hands on the back Of the neck
and let the head relax forward
on the chest. Now pull the
head backward and up slowly,
using the muscles at the back
of the neck, until the head
and shoulders are back as far
as you can get them. Do this
10 to 20 times.
Exercise.
Next stand somewhat relaxed.
Drop head forward on the
chest, then bring it slowly up
and turn head far to right,
then far to the left and down.
Let the jaw be utterly relaxed.
Repeat this a half dozen times
or so. This should strengthen
the muscles of the neck, max
ing it slim and firm.
Another exercise might be to
get on the hands and knees
on the floor, with the back
straight, now raise the head
backward until the back curves
in. Let the head fall toward.
relaxed, and curve the back up.
Repeat this about IS times,
resting every now and then.
The Washington times., 1933-09-12
Rhymins
O ptinist
BY ALINE MICHAELIS
The Faded Tapestry

The Fa0e0 Tapestry
Her life is like a faded tap
estry
Whose colors have grown paler
with the years;
OF every time vivid flower
and tree
The shadow only, dim and
vague, appears.
Day after day has shed its
rays thereon
And the caresses Of those
golden beams
A part of sapphire, rose and
jade have won;
The picture now as pale as
moonlight CLEANS.
A faded tapestry, which takes
from time
An added beauty as the sea-
sons go;
So softened, rendered mystic
and sublime
With lovelinesS no crude, new
thing can show,
We see her life grown fairer
at the end,
Which glamour years, and years
alone. can lend.
The Washington times., 1933-09-12
unnoticeablv older.
A near age is be

In the first place, too much
flour is used in proportion to
the butter and the milk.
In some cases we suspect very
little butter has been used, and
again we feel that water has
been the base of many Of these
So-called sauces" Here is a
place where good stock would
season the sauce and make one
that was absolutely perfect.
Sauces which are made too
thick quite often need reheat-
ing and thinning. Sauces that
are too thin or gravieS too
thick are distasteful and spoil
the food they are supposed to
enhance.
Hollandaise and Mock Hol-
landaise are both delicious.
They add much to a vegetable,
meat or fish dish anc should
not be reserved for company
only. A little practice and you
will be able to make perfect
Hollandaise.
A true Hollandaise sauce calls
for an over-generous amount of
butter and many eggs to make
it as thick as one would wish.
But more than that, its making
is a precarious process at best.
Even a perfect cauce may cur
die at the last moment, if it is
allowed to stand a bit too long.
1t is 'or this reason that we
sometimes substitute a Mock
Hollandaise, which is quite
simple to make.
Tomato sauce is undoubtedly
a favorite and is good to serve
with veal outlets, pork chops,
croquettes, fried oysters - in
fact, most any meat or fish
dish. To make a tomato sauce,
just follow the general rule for
making brown sauce and in
stead of using milk as the liq.
uid, use juice from canned to-
matoes, and a small onion,
chopped fine and cooked in the
sauce, will give a very good
flavor. It should be run
through a strainer to remove
all the bits Of onion.
Then there is the cream Of
tomato sauce. It is made from
the white sauce by adding a
cup of tomatoes which have
been cooked down to a paste
and run through a strainer.
About an eighth of a teaspoon
of soda should be put in the to-
matoes. And be careful not to
stir the tomatoes and white
sauce too much, just blend
them.
Another sauce that is quite
popular, especially with chefs,
is sauce piquant. 1t is made
by adding to the ordinary brown
sauce, one sour pickle, finely
chopped, a tablespoon Of cap
ers, one tablespoon Of vinegar.
Sometimes for variety you may
add a teaSpoonful of norSerad-'
ish. This sauce is served with
steaks, lamb or mutton chops,
roast pork, baked or fried liver,
or any meat dish that calls for
a good sauce.
The Washington times., 1933-09-12
Wedding Plans.
Dear Mrs. Beeckman:

VVNNAAA6 = AGSAA0o
Dear Mrs. Beeckman:
I am to be married next
month and I am contemplating
a church wedding. For an
evening wedding about Z o'clock,
would tuxedos be all right for
the male attendants, If I wear
white with a veil, or should
they wear full dress suits?
Would it look too cold if
these was no reception following
the ceremony?
For an afternoon wedding, at
4 o'clock. is the proper at
tire for the male attendants,
striped trousers and the cut
away coats?
Are there any other expenses
for the bridegroom other than
paying the minister, organiSt,
and sexton? For the bride,
the reception expenses and her
attendants gifts? The BRIDE
groom also has the expense Of
the ushers' and best mans gifts,
hasn't he? BETTY.
/. Since you are planning to
wear formal bridal attire, the
groom and his attendants also
should wear formal attire, to
be consistent with the standard
that you are establishing for
your wedding. Therefore they
should, to be correct and to be
appropriately dressed, wear tail
coats, formal evening attire.
2. No. There is no reason in
the world why a reception
should be held after the cere.
mony if the bride does not
wish to have a reception. Many
brides omit this social func-
ton, preferring to have all the
emphasis on the marriage cere-
mony.
3. Yes, this is the correct at
tire for the groom and his at
tendantS II you are planning
formal wedding.
4. These are the expenses
paid by the brides family:
Brides trousseau and household
linens; brides wedding cos
tune; all expenses connected
with the wedding invitations, re-
ception cards, and announce
ments. the engraving, address
ing, and mailing; bouquets Of
the bridal attendants, maid Of
honor, bridesmaids, and flower
girls; presents to the maid Of
honor and bridesmaids; all ex.
penses connected with the
church, church fee, decorations,
music, fees to the sexton and
his assistants, awnings; trans
poration for bridal party to
The Washington times., 1933-09-12
Send Your Queries

II you have any beauty
problems to be solved, write
to Lisa DumOnt, The WASH
ingtOn Times, 1917 HI st. N.
w., enclosing seIf-addressed,
stamped envelope, and your
questions will be answered
PERSONALLY.
The Washington times., 1933-09-12
Try These
Recipes
Spanish Meat Loaf

Spanish Meat Loaf
2 c. cold cooked meat
! slice bacon or salt pork
! C. stale bread crumbs
! c. milk
/ tsp. poultry seasoning
u tsp. salt
1-6 tbsp. pepper
Ia C. cooked rice
IL c. stewed. sifted tomatoes,
well seasoned, or
u can tomato soup and
u C. water
Chop the meat and bacon or
salt pork fine, add the bread
crumbs soaked In the milk, the
salt, pepper and poultry season
ing. Turn into an oiled square
pan, spread the cooked rice over
the meat. then pour the tomato
over this. Dot with butter or
bacon fat and bake for an hour
In a $50 degree oven.
The Washington times., 1933-09-12
Chicken Creole Style

CQ4Cken CreOle SCyle
3 tablespoonfuls fat or mar
garine
2 tabIespoonfuls chopped
green pepper
teaspoon salt
" cup tomato pulp
! teaSpoonful lemon juice
tablespoonful chopped onion
3 tableSpoonfuiS flour
cup canned chicken broth
tablespoonful horseradish
11a cups canned chicken meat
Melt the fat in the frying pan,
add chopped onion and green
pepper. and saute until golden
brown. Add salt and flour, and
stir until we'll blended. Add
chicken broth and tomato pulp.
Stir until the mixture reaches
the boiling point, then add
horseradiSh, lemon juice and
chicken. Keep hot in a double
boiler. Serve in bread cases.
Serves six.
Place the head Of a sulphur
match into the vase in which
your flowers are kept and it
will keep them fresh.
The Washington times., 1933-09-12
Can Be Corrected Through Right
Exercises and Correct
Posture
Posture
BY LISA DUMONT

Do you know you young people, that your "debutante
slouch will day bring nice fat hump the back
Of your neck?
If you slouch when you young you are bound to
have that great lump of flesh your neck So let word
to the wise he sufficient
The Washington times., 1933-09-12

That mound of flesh is so
prevalent that many women
never give thought to the fact
that they themselves have an
unsightly lump.
There should, of course, be
some curve to the upper back
The Washington times., 1933-09-12
DRY SKIN

Question: have a very dry
skin because this summer l
have gotten a very good sun
burn, but it has dried my skin
up. What can I do? F.G
AnsWer-After cleansing your
skin at night be sure to massage
into your face with upward
strokes a good, oily, nourishing
cream. Remove in the morning
with an aStringent, and you
will soon notice an improvement.
The Washington times., 1933-09-12
CRAMPED TOES

Question: have trouble with
cramping in my toes, although
I am sure my shoes are long
enOugh.-F. B.
Answer Sometimes short
stockings cause cramping in the
toes. Be sure both shoes and
stockings are long enough.
The Washington times., 1933-09-12

The Of opinion is that husband should be
older than his wife.
Hence there is approval when young girl marries an
old man, but dsapproval when wife is only few
years older.
The Washington times., 1933-09-12

If there is not than five years difference, it
ought not to matter which is the older In the twenes
man often seems little older than he is while
woman may little younger than her age.
There are countless happy marriages where wives
The Washington times., 1933-09-12
Putting Letter in Envelope
Dear Mrs. Beeckman:

Dear MIS-. BeecKmdn:
How should a letter be in
closed in an envelope-with the
edges upward, or with the
creased end toward the top Of
the envelope? e.
With the edges upward. This
Is reasonable, since when the
envelope is opened, the opener
does not cut through the fold
Of the letter paper.
The Washington times., 1933-09-12

''epend q Dollar and Make a Job"
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1933-12-28
sAUK CENTRE HERALD, Sank Centre, Mimi.

learn to respect the proptrty of 9TH
ers, his own property must be re-
respected.
He has a right, too, to put away
his best playthings when a destruc-
tive, badly managed child is a
guest in the house. Instead of urg-
ing share your playthings," go ov-
er them with the child before the
visitors arrive. If the guest is
known to be cooperative, ask your
child which things he thinks it
would be nice for the guest to play
with; on the other hand, if the
visiting child ds negativistic, ask
which toy shall be put away while
the "babyish" guest is present. A
toy may be taken away from a
destructive child with the admoni-
ton, It'll put this away because I
see you are too little to know how
it should be used"
A very young child who receives
a great many toys often will not
notice when some Of them are put
away for a rainy" day, and will
enjoy them so much more better.
When a fond relative bestows a
wholly unsuitable gift on the child.
talk the situation over with him.
Il think, Tommy, aunt Sara was
terribly hurt because you didn't
care for her present; you see she
doesn't know what little boys like.
Now what do you think we'd bet
ter do about it," suggests a course
of action, but leaves him free to
use his own initiative as to what is
to be done.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1933-12-28

Christmas Seal organization in the
last few years. Quite a number Of
crack athletes with tuberculosis in
their chests have been discovered
in the course Of these surveys.
These boys had no suspicion
that anything was wrong until they
submitted to the tuberculin skin
test. The routine examination Civ
en- those who engage in competitive
sports has hitherto been inadequate
to discover early tuberculosis.
Routine listening to chests with a
stethescope detected nothing in
these cases. But the x-ray plates,
made because Of a positive reaction
to the skin test, clearly showed
varying degrees Of disease in their
chests. In every case thus discov-
cred, the disease was in a minimal
stage and the prospect Of early re-
covery was very good. Without the
test, these same boys might be ex-
pected to go on playing until ac-
tual breakdown forced them out.
When that happens recovery is diff
ficult and prolonged, if not impos-
sible."
The doctors in this bulletin urge
generous purchase Of Christmas
Seals this year in Minnesota in or
der that funds may be available to
carry on tests in the schools this
year and to inform people Of the
Importance Of early diagnosis of
tuberculosis by modern methods.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1933-12-28
Thursday, December %, 1888

Itural experiment station at Univer-
sity Farm. The bulletin reports
the results Of experiments conduct
ed in 1929, 1880, and 1881 by A. e.
|Hutchins, vegetable specialist Of the
division of horticulture
Though the paper appears to
benefit the crops, the advantages in
most cases do not pay for the adj
ditional cost involved" it Is con-
cluded. 1.-THE paper is most likely
to be worthwhile with m-season
crops of high acre value and yields
that are grown intensively. The
effect of paper varies not only with
local climatic conditions, but also
with each crop grown. Therefore,
each grower must determine the
value of the paper for his particu-
lar crops and for his local condi-
tons.
Mulch paper may have a special
appeal to home garden enthusiasts
who are not particularly interested
in costs. Through the use Of paper
they may get slight increases in
earliness and quality, reduce the
labor Of cultivation and keep weeds
down while away on vacation or
busy with other things"
Persons interested in the details
Of the experiments and results may
have free a copy of the bulletin by
writing the Bulletin Office, Univer-
sity Farm, st. Paul, or by asking
county extension agent or high
school Gag" man.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1933-12-28
Hog Decline Attributed
to the Processing Tax
Market Suffers $500 Break Since
Tax Was Imposed; Now Near
"a Year Low Spot

We know Of no better reason for
the steady decline in hog prices
during the past six weeks than that
reason given by the packers them
selves, in a recent issue Of the
packers own trade magazine, the
National Provisioner, states the
weekly market bulletin issued by
the Central Cooperative Association
at South st. Paul.
The National Provisioner issued
on Nov. 4 this year, expaining
the effects Of the processing tax in
an editorial says, 'This expenditure
the professor must recover either
In the price Of the product that he
sells or must be reflected in a re-
duction In the price of the pro-
duct that he buys. The processing
tax will not enable the professor to
obtain any greater price from the
consumer"
Therefore, the only recourse left
for the professor to try to buy his
livestock at a price warranted by
what he can get for it, less his
costs in including any processing
tax"
At the twenty-eighth annual con-
vention of the Institute OF the
American Meat Packer in October,
Thomas e. Wilson, who heads the
Wilson Packing Company, one Of
the big four in the United States,
said: 1.-THE processing tax initially
will come out of the pockets Of
livestock producers in all probable
ity. The packers, unable them
selves to absorb the tax, will nee
essarily have to make the deduc-
ton from the price paid producers
for their livestock"
The processing tax on hogs was
boosted from SOC per cwt., the rate
at which it started on November
6, to $1.00 on December 1, as per
schedule outlined in the Govern
ment Corn-Hog program. This tax
will be raised to $1.50 per cwt, on
January 1, and to $500 per cwt on
February 1.
Hog prices have dropped virtually
$500 since the high time prior to
the announcement of the processing
tax plan. Hogs are at the lowest
levels since early in March and are
nearly down to the low spot reach
ed January 2 this year when the
top at South st. Paul YVES $3.50 per
cwt. It was at that time that the
Chicago top was $500 per cwt.,
"a year low price record at that
market.
If the foregoing reasons given by
packers for lower hog prices are
true, the question arises in the
minds of producers what to expect
for hogs when the processing tax
is stepped up to $500 per cwt.