davidaulloa/AmericanStories huggingface dataset:
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-31
THE INDIANAPOLIS TIMES
SARRAUT STRIVES TO
KEEP GOLD STANDARD
Program Will Be Opened in Line
With French Policy.
By United Press

PARIS. Oct. 3.-Despite the sur
prise created by President Roose-
velt's monetary and gold policies.
the government of Premier Albert
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-31
CITY, DISTRICT SCOUT
COUNCILS TO CONVENE
Plans for Next Year to Be Heard
at Session Thursday.

First meeting of the official board
Of the Indianapolis and central In
diana council of Boy Scouts of
America will be held Thursday noon
Evening star., 1933-09-22


oyster flavor in sauces and garnishes
to be served with other fish?
In the chefs collection OF recipes for
fillet Of sole alone there are more than
20 which call for oysters or oyster
liquor for garnishing or for flavor. That
announcement will come as q surprise
to many who seldom order sole in any
form other than fried, with tartare
sauce as . garnish.
There Is. for instance. that very de-
licious recipe called flllet Of sole can
calaise. The fillets are folded and
poached in hot oyster liquor and butter.
When done they are removed from the
liquor and placed in a circle on the
platter. the center Of each f1llet gar
nished with shrimps end poached oys-
ters. coated with Normande sauce, made
with fish stock seasoned with mushroom
essence and oyster juice thickened with
yolk Of eggs and heavy cream. and fin
ished with a piece Of butter the size of
a walnut. 1t is q smooth, rich. flavorous
sauce that does wonders for fish having
. delicate flavor.
Sole Cecil Rhodes-This Is anothe.
recipe in which the sole is poached in
oyster liquor. then garnished with as
parAgus heads and q few mushrooms
the chef would use truffles instead +.
with poached oysters placed in the mid
die Of the fillets Coat with reduced
oyster stock and butter and glaze quick
ly under the hot fame.
Fillet OF Sole Pagani-For this recipe
the chef would poach the fillets in a
mixture Of mushroom cooking liquor
and garnish them with sauted mush-
rooms oysters and mussels. coat the fl
lets with sauce, sprinkle grated cheese
over and glaze them in the oven.
Evening star., 1933-09-22
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Believes
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Helps MAJ,
to Succeed

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Evening star., 1933-09-22
Pleasing the Man
BY CHLOE JAMIsON,

IT all depends upon the kind of
weather handed out to US. If it's the
least bit crisp and fallified, you'll hear
more than one request for that old
much misunderstood favorite Of most
men spare-ribs. They've been off
the menu since early Spring; time they
were welcomed back again. Spareribs
are rich satisfying. economical excel
lent with the harvest vegetables that
are just coming in. Try serving them
big dish of Flemish cabbage ,red cab
bage made sweet and sour and sweet
potatoes baked in with the meat
Prepare the usual poultry stuffing
using four cupfuls soft bread crumbs,
one-hah teaspoonful sage. one-quarter
teaspoonful thyme one teaspoonful salt.
one-eighth teaspoonful black pepper,
one-half onion. minced or scraped, one
egg slightly beaten, one-quarter cup
melted butter Toss ingredients lightly
over q strip OF meaty spareribs, cover
with another strip of ribs and tie Sc
curely Lay In the bottom OF baking
pan: add p cup Of hot water and tuck
as many ray. peeled sweet potatoes as
will fit around the edges Of the pan.
Bake in a hot oven for Is minutes; re-
duce heat to medium and bake until
meat IS brown and potatoes are tender.
Baked apples with plain cream maxi
q delicious dessert for this meal. They
can be cooking at the same time the
roast is in, and served while still warm.
Stun the cavities with nuts and raisins
II you want them to be especially good.
Evening star., 1933-09-22
Peanuts in Child'S Menu
Peanut Butter Sandwich Is Valuable in Lunch
Rasket-Perfect Supplement to Corn
and Wheat.

and mix with enough cream cheese TO
hold them together; season and spread
this on good-siZed square crackers or
bread and serve with lettuce salad. or
as a luncheon sandwich.
4. Follow the same directions for pre-
pairing nuts as given in Nos. l and 3.
Add enough salad oil to make smooth
paste; add lemon juice in the proper
ton of two to three teaspoonfuls OF
lemon Juice to three teaspoonfuls OF
olive oil. Salt to taste and use as a
sandwich filling.
Savory Dishes.
If oil rises to the top of the con-
tainer in which peanut butter is kept,
do not pour it off. Stir or beat 1t back
into the butter again. It is a good plan
to keep your peanut butter jars turned
upside down when on the cupboard
shelf. which will insure the last Of 1t
being as oily as the first. instead OF
dry and hard, as Is usually the case
when it stands upright.
Do not use too large quantities Of
the peanut butter because 1t has a
greatly concentrated flavor and food
value. 1t is a rich food, and so deli
clouS that one can quite easily eat too
much of it and be sickened Of it for
ever after You must also choose foods
of not too strong flavor to combine
with it. so that the peanut flavor may
predominant.
When making sauces or soups. it is
better to mix the fat and the peanut
butter together and then add them to
the hot liquid stirring until smooth. All
soups and sauces containing peanut
butter should be beaten with an egg
beater to give a smooth, creamy mix
ture.
Savory Peanut Butter Loaf-Mx to-
gether thoroughly one cupful Of ground
raw carrots, one cupful Of tomatoes.
one cupful of boiled rice. one green
pepper or pimento minced, two-thirds
cupful Of peanut butter, one tablespoon
full of minced onion. one cupful of
bread crumbs. two tablespoonfuls Of
bacon fat. and salt and pepper to taste.
Bake in an individual bread tin in a
moderate oven for an hour Turn out
onto a hot platter and serve with brown
sauce
To make the brown sauce, add one
bouillon cube to one cupful OF boiling
water. Blend one tablespoonful OF
flour with one tablespoonful Of hot
butter and add to the hot liquid.
Stir until smooth. Season with salt and
pepper and one tablespoonful Of horse
radish sauce. and serve.
Peanut Chops.-Trim all crusts OF six
Evening star., 1933-09-22

Vine -ripened tomatoes mashed and
strained mot cooked make marvellous
drink for your wee baby and the run
about children. They supply three i'm
portant vitamins: A, which pro-
notes growth and builds resistance to
eye, ear, lung and sinus infections:
B, which aids digestion, induces normal
hunger and stimulates intestinal elimi-
nation; c, which builds bones and teeth
and does much to turn an irritable
child into a smiling, good humored
cherub.
The health value Of all three Of these
vitamins is adversely affected by cook
ing; hence my plea: Give baby
plenty of the strained juice, and at
every meal tempt the rest of the fam
lily to enjoy this great American vege-
table
I spoke Of canning surplus toma-
toes. Why? Because the tomato Is q
most important Winter food Three
times a week tomatoes should be in
cluded in the family menus. allowing
about q pint week for each person.
To carry out this program you will
need l6 or more quarts per person dur
ing the eight or nine Winter months.
1t may help you in planning to know
that one bushel Of raw tomatoes. can
ned will give you the required quota
per person.
Canning tomatoes Is easy. A pres
sure cooked is not needed II you use
the hot-pack method. Bring tomatoes
to boiling point then pack them hot
into the hot sterilized jars and process
them in the usual hot-water bath.
Store In a cool, dark, dry closet or
cellar.
Your cookbook has many tomato
Evening star., 1933-09-22
BONERS
Selected from school papers.

In 1920 the Pilgrims crossed the
ocean, which Is known as the Pilgrims
Progress
A man Is successful when he works
on his own initiation.
1t is so cold at the North Pole that
no one lives in the towns there.
The people who live In Iceland are
called Equinoxes.
When people do not pay their rent
they make them vaccinate.
People write or say etc. when they
want to pretend that they know more
than they do, but don't.
Samson discovered the Philistines, q
group Of islands in the Pacific Ocean.
When a man is hors d'oeuvre, that
means he is out Of work.
The Declaration of Independence was
signed at the bottom.
After the Senate has disgusted . bill,
they vote on it,
In France they used to execute peo-
pie with the gelatin.
Women sometimes wear coats made
of yermlr,
Evening star., 1933-09-22
Fried Oysters.

Select large oysters. rinse them
quickly and lay carefully on colander
to drain Dry quickly and gently with
soft cloth, handling as little as pos
sible. Take a steel fork and catch
it in the eye of the oyster. dip in
egg and then in fine cracker dust
back and forth, being careful not to
use too much cracker dust as that
tends to disguise the flavor Of the
oyster Use two eggs for dozen and
half oysters. Beat them up together
and add pinch of salt and a table
spoonful Of boiling water. Have ready
frying pan, not too deep. with plenty
of smoking-ho olive oil or sweet lard,
to which add a little butter to aid
in making the oysters crisp and brown.
Put in only enough oysters to cover
the bottom. without crowdng. When
brown on one side turn over
Evening star., 1933-09-22
FOOD AND THRIFT IN THE HOME

slices Of bread and spread the bread
with peanut butter. Cut each slice
into three oblong pieces. Beat one egg
and add six tablespoonfuls Of cream
or milk. Dip the bread into the egg
and cream mixture and then into
cracker crumbs. Place in a creased
pan and bake In hot oven until brown
Peanut Croquettes - Combine one
cupful Of mashed sweet potatoes with one
cupful Of finely ground parched pea
nuts. little cayenne pepper and half
teaspoonful Of salt. Shape the mix
ture into croquettes. Roll them in
bread crumbs, beaten egg and crumbs
again. Fry them in deep fat.
Salads and Canapes.
Salad.-Slice one banana, dice one
tart apple without pairing it and COM
bine with one pint of shredded cab
bage. Toss lightly together and serve
with peanut butter dressing on lettuce.
The Dressing-Place in small glass
fruit jar three-fourths cupful Of salad
oil. one-fourth cupfI of vinegar, one
teaspoonful Of salt, half teaspoonful
OF mustard, one teaJpoonful Of sugar
and one-fourth cupful of peanut but
ter. Seal and shake to mix thoroughly.
Canape.-Place slice of tomato, one
inch thick, on round Of toasted bread.
Add enough melted butter to peanut
butter to make 1t soft enough to spread.
Evening star., 1933-09-22

recipes, ranging from appetizers to
salads. Try them all, selecting . new
recipe each day. 80 that monotony will
never be associated with this necessary
food.
Tomatoes combine well with other
vegetables, and with meats and fish.
Did you ever cook tomatoes with Gu
cumbers and onion? Here Is Uncle
Sans recipe:
One quart tomatoes, fresh or canned;
one pint pared and diced cucumbers.
two teaxpoonfuls salt, pepper, one-half
small onion, sliced; two tablespoonfuls
fat, two tablespoonfuls flour.
Skin and cut fresh tomatoes into
small pieces. Cook tomatoes, cucum-
bers and onion together for IS min
uteS or until cucumbers are tender.
Add seasoning. Blend flour and but
ter mix with little hot tomato juice.
then pour into the whole mixture and
cook until thickened. Serve at once.
Evening star., 1933-09-22

Cover the tomato with this mixture.
Sprinkle well with grated cheese and
place in q moderately hot oven until
the cheese is melted.
Peanut Fudge.
Boil three cupfuls Of sugar with one
and one-fourth cupfuls Of milk and two
tablespoonfuls Of glucose or white
sirup. until little dropped in cold wa
ter will make a soft ball Remove from
the fire and add two tablespoonfuls Of
butter and four tablespoonfuls Of pea
nut butter. Stir thoroughly Pour out
onto q moistened marble slab or
creased platter. When cool. stir with
a spatula, and when stif7 knead until
smooth. Shape and cut into squares.
Evening star., 1933-09-22
MENU FOR A DAY.
BREAKFAST.

BREAKFAST.
Orange Juice.
Wheat Cereal with Cream.
Ham Hash, Chill Sauce.
Bran Mullins. Gomez.
LUNCHEON.
Corn and Potato Chowder.
Baking Powder Biscuit.
Cottage Pudding. Lemon Sauce.
DINNER.
Pea Soup.
Beef Fricasee, Baked Potatoes.
Boiled Spinach.
Tomato Salad.
Mayonnaise Dressing.
Chocolate Bread Pudding,
Custard Sauce.
Coffee.
HAM HASH.
Chop up what ham is left with
some OF the TAT. add three large
boiled potatoes and three good
sized onions, chopped fine. Have
frying pan hot, put in a good
piece of butter. Put in hash,
spread in pan and add one-half
cup milk and a little pepper.
Cover until onions are nearly soft.
When they are. put frying pan
uncovered into the over until
ready to serve. Bt careful not to
burn. Cook it slowly
-@rNy ~Yyor,Drn
Remove contents from one can
of corn. Cut one-quarter pound
fat salt pork in small pieces and
fry out in kettle, being careful to
keep from scorching. Add one
sliced onion and one quart pota-
toes. which have been sliced thin
and soaked in cold water for five
minutes. Just cover with boil
ing water and cook until potatoes
are soft and not broken. Add
the corn, one quart hot, rich
milk and three level tablespoons
butter. previously melted. Sea-
son with salt and pepper.
BEEF FRICASSEE.
Cut two pounds stew beef into
pieces about two inches square.
Roll them in -four. Have some
meat drippings heated in large
frying pan. Put in the meat
with six or eight onions sliced.
Cook until brown. Add the con-
tents of can Of tomatoes. Re-
move to back of range and cook
slowly two hours. Season with
salt and pepper to taste. Real
nice If served with well-baked
potatoes.
tCopyrisht. 1889
Evening star., 1933-09-22
String Beans.

Wash one quart OF string beans and
string or snap or cut them into short
pieces. Cover with the least possible
amount of boiling water and cook gent
ly until tender. Salt the water Just
before cooking is completed. When
done drain and season with butter, salt
and pepper. If the flavor Of salt pork
Is liked. cut q slice Of salt pork into
small pieces and fry until brown, then
add tablespoonful Of flour. cupful
Of hot water. and the beans. Simmer
for few minutes and serve hot.
Evening star., 1933-09-22

your own BarQen.
Encourage the fam
lily to eat them in
quantities. for the
sun-ripened toma-
to is far superior
in flavor and nu-
tritive value to
those which are
picked green and
shipped In to us
for eight or nine
months Of the
year.
If you have .
garden. eat lavish
ly of its tomatoes.
and can the rest,
to build Winter
health for you and
fho chilIroY,
Evening star., 1933-09-22
At the Children's Table
BY MARY HOPE NORRIS,
Founder, Mothers Radio Round Table

ONE Of our best protective foods
vine-ripened tomatoes-are now at
the height Of their season. They are
cheap, and the supply is abundant from
nearby truck gardens or. better still.
Evening star., 1933-09-22

lIlOIlLll vi bllCd
new season.
-Four m on I h S
without this sue
culent sea food
has sharpened the
appetite for them
to a point where
they are hailed
with delight in al
most any form.
You, too, are eat
ing them on the
half-shell. in cock
tails. fried, in
stews now and
then Of a cool eve
ming. and in escal-
loped and au gratin
dishes. But do you
900 ~ <ha
Evening star., 1933-09-22
The Chef Suggests
BY JOSEPH BOGGIA.

nOUBTLESS there Is something in
the claim that absence increases
ones appreciation Of even the best OF
things. An any rate, I notice my
guests are giving an especially hearty
welcome to oysters in this, the first
Evening star., 1933-09-22
COMPARE
YOUR FIGURE WITH
JUNE. KNIGHTS

Millions Of you June Knight fans
will see her new Universal picture,
Il aides Must Love-" And you, too,
will marvel at Miss knights glorious,
supple figure.
And remember you, too, can re-
Gain or retain the slender figure Of
youth by following the Hellmann
Slenderizins Plan. just eat two sal
ads a day. served with Hellmann's
Mayonnaise, in place Of heavy, fat
tenins foods.
Slesdeyize syitb Salads!
Evening star., 1933-09-22
Get faJar-Today

Go to your grocer's and get a
jar of Hellmann's Mayonnaise
today. Serve it on your next
salad and see for yourself
how much more delicious that
salad will taste. And don't
forget: You now pay only ff-
teen cents for a half-pint Of
this finest of all mayonnaises.
Evening star., 1933-09-22

Yet today Hellmann's May.
onnaise costs less than at any
timeinits entire history. Think
of it! Only fifteen cents for
a half-pint! And twenty-five
cents for a full pint.
Surely, there is no longer a
reason why any woman should
deny herself the delightful
flavor and valuable extra
health benefits that this fine
mayonnaise adds to salads.
Evening star., 1933-09-22

YVES, June Knight. grocers
everywhere are now fea-
turing Hellmann's Mayon-
naise at new, low prices.
The very same pure, high.
quality mayonnaise that mil
lions Of women. have always
insisted upon for its marvellous
Aavor-a rare, delicious favor
that, these womensay, mother
mayonnaise can give them.
Now-At Lowest Prices
in History
It's made from ehe same fine
ingredients ,.uu. choice salad
oils, eggs, imported spices, and
selected vinegars. All blended
to the same famous recipe,
then double-whipped for extra
velvet smoothness and firm,
delicate consistency: And de-
livered by fast trucks to your
grocer-trt5h. every week.
The Daily Alaska empire., 1933-07-08
SETTER PUPS CALMLY SLEEP AND PLAY IN FRONT STREET WINDOW

Leaving here at 9:30 O'CLOCK tiliS morning, the seaplane Baranol, piloted by Gene Meyring, Chandler Hicks, mechanic, took off for Cor dova where it was to take on gas and continue to Iliamna Lake to remain there for the night. To- morrow morning the Seaplane N scheduled to leave at 3 o'clock TOT Nakeen to pick up H. B. Freiie' who has been looking after the operations of the Naket Packing Company in that vicinity.
 From Nakeen the seaplane Will return south with MT. Freile pos sibly stopping at Juneau, and will take him to Waterfall tomorrow evening. MT. F'reile expects to catch the steamer Aleutian south- bound at Ketchikan on Monday.
 It is expected that the seaplane Baranof will remain in Ketchikan tomorrow night and return to Its base in Juneau Monday morning
 Yesterday afternoon at 3:4S o'clock the Baranof made the round trip to Haines, chartered by James Seimi and returned to Ju- neau at T o'clock in the evening
The Daily Alaska empire., 1933-07-08
|NORCO IN TODAY FROM SOUTH; TO
 SAIL g TONIGHT

With fifteen passengers for Ju- neau, the motorship Norco, Capt. E. Eckholm and Harold Knight, Purser, docked at the F. m m e Wharf at TAO o'clock this after noon and will sail for the south tonight at g o'clock.
 Arriving here on the motorshlp were Mrs. J. D. McRoberts, Mrs. D. J. Kelly, Charles A. Garrell, Benjamin Littell, c. D. Caseley, Mrs. Ivan Diboff, Wallace Diboff, Mrs. G. w. Phillips, Betty Lou Phillips, Virginia Phillips, and Mrs. E. Couplin, from Seattle.
 John Harrington and Ed Westby arrived from Petersburg and l.. E. Newell from Ketchikan.
 Booked to leave here on the Norco tonight are William Le Bras sen and John Belobraidich for Se- attle; J. Afford, Christopher Wren and J. E. Morris for Ketchikan, and Gus Lungren, for Wrangell.
The Daily Alaska empire., 1933-07-08

More than 1000 different brands of cigarets are produced by 60 Chinese factories in Shanghai.
The Daily Alaska empire., 1933-07-08
BABY GIRLS SHARE NURSERY AT ST.
 ANN'S HOSPITAL

Baby girls were the rule this week at St. Ann's Hospital where Aurdey Joyce Seelye and Ann Marie Rogne are sharing the nur- sery.
 Little Audrey Joyce, who weighed 6A pounds at birth is the daugh- ter of MT and Mrs. c. P. Seelye, MT. Seelye is a member of the staff of the U. s. Public Survey department.
 Though not of the sex ordin- arily thought of as sea going, Ann Marie, daughter of Capt. and Mrs. Nels Rogne, who tipped the scales at ' pounds and ounces, may take after her daddy, who is skip per of the Highway.
The Daily Alaska empire., 1933-07-08
OFFICERS SENT
 TO YAKUTAT ON
 STRIKE TROUBLE
White Sends Two Deputies There to Prevent Out
 break of Violence

To investigate reported strike trouble at Yakutat and extend pro lection to persons reported to have been threatened by strikers, Mar shal Albert White has ordered Deputies Thomas Newcombe and w. E. Feero to proceed there. The United States Coast Guard Cut ter Tallapoosa will transport the officers to the village.
 It sails from port at ' p. m. today direct for Yakutat, arriving there Sunday evening. It is ex- pected to return early next week.
 The alleged trouble is said to be the outgrowth of a strike begun by local fishermen at Yakutat some two weeks ago, who rejected the l0-cent price set by Libby Mc- Neill & Libby for red salmon. It was still in progress when D. w. Branch, Northwest Manager for the Company left there last Sun day, although he had hope that his efforts would result in prompt settlement. The company fisher men refused to join in the strike.
 The first word that violence was imminent was received here today by him in a telegram from company representatives on the ground. It said the strikers were preparing to use force to drive the companys employees from the fish ing grounds and asked for some protection. He conferred With Marshal White, requesting that of- ficers be sent at once, and with Gov. Troy regarding the situation generally. So far as is known no actual violence has occurred.
The Daily Alaska empire., 1933-07-08

and trade says un-Bradstreet : Tt is no longer the opinion that business is on the upgrade but it is fact, complete reversal of trade trends for the first six months of the current year with a precipitorus and unprecedented climb.
 Leaders Mystified
 Productive and diStributive to- tals left even the leaders of in- dustry mystified.
 Tn addition, orders are being received from unexpected sources, many for amounts unequaled in years.
 Unemployment is being reduc- ed each week and accompanied by encouraging announcements