davidaulloa/AmericanStories huggingface dataset:
Evening star., 1933-07-13

U. s. A., and Mrs. Tschappat enter
tanned at the dinner dance on the
Shoreham terrace last evening when "a
night in Japan" was featured. There
were 18 in the company.
Mrs. Joseph Jordan will entertain at
dinner Saturday evening at the Shore
ham preceding the dance and will have
with her about 40 guests.
COL and Mrs. E. Alexander Powell
will sail in q few weeks to visit their
son-in-law and daughter, the Honorable
and Mrs. John Rosebery Monson. Col.
and Mrs. Powell are at present visiting
in Northern New York.
Miss Isabel Bonvillian, daughter Of
Capt. Claude A. Bonvillian, U. S. NJ,
and Mrs. Bonvillian, will 60 to New
York next week by airplane, accom-
panied by Miss Martha Cooper. After
a short time in Long Island Miss Bon
william will go to the Adirondacks for
the remainder Of the Summer.
Summer Festival Concert
Tonight at Sylvan Theater.
The Summer festival concert by the
United States Marine Band will take
place tonight at o'clock in the
Nations Sylvan Theater at the Wash
ington Monument, sponsored by the
Greater National Capital Committee,
with ranking officers Of the Marine
Corps attending.
Among the honor guests will be Col.
c. B. Taylor, U. S. M. c., and party
from the Marine Barracks, and Capt.
L. A. Dessez, U. s. M. c., aide to Maj.
Gen. Ben H. Fuller, who Is absent from
the city. Capt. Dessez will likewise be
accompanied by a party of guests:
Officers Of the Greater National Capital
Committee who will attend the festival
concert are Mr.. A. C. Case and MI.
Curtis Hodges, with guests. Mr.. Robert
Cottrell is also expected to be present.
Capt. Taylor Branson will conduct
the band tonight at its festival concert,
and the guest soloist will be Mrs. Anne
Yago McGuffey, the well known prima
in America.
The public is invited to attend this
program, and those desiring seats for
the concert may obtain them at the
Sylvan Theater at 7 o'clock. In case OF
inclement weather tonight, the concert
will take place Friday evening.
Mr.. and Mrs. George B. Mcclellan
are at Bar Harbor, Me, where they are
occupying a cottage for the rest OF the
Summer.
Mrs. Lucien A. Clarke entertained at
luncheon yesterday at Spring Lake,
N. j., where she is spending the Summer.
DR.. Richard Sommerville Of Lynch
burg. Va, is visiting at the home Of Mr..
and Mrs. James A. Sommerville in
nearby Virginia.
Mr.. Sydney Estey Cross, son Of Mr..
Evening star., 1933-07-13

Continued on Third Page.)
Evening star., 1933-07-13

Brig. Gen. William H. Tschappat
Evening star., 1933-07-13

The newly appointed United
Evening star., 1933-07-13

~ RS. ROOSEVELT was the guest
N II of honor at tea given yes
V terday afternoon in Quebec by
the United States consul and
Evening star., 1933-09-10
ISAAC CYMES HEADS
new GROCERY CHAIN
70 District Merchants Organized
Into Unit Designed to Improve
Trade Standards.

Isaac Cymes has been elected presi-
dent of the Progressive Grocers' Asso-
citation, newIy-organized cooperative
mercantile group.
The organization was formed to Gre
ate uniformity in closing hours among
Eocers. delicatessen and meat market
oWuers; to establish uniform adver-
tistng campaign to eliminate cut
throat" competition. and to establish
a credit department designed to pro-
tect members from credit losses.
Seventy-five stores have Joined the
organization.
Officers elected at a recent meeting
include Max Bogen, vice president; Sol
z. Shub, secretary. and Israel Denis,
treasurer. The board of directors is
composed of Joseph Block, Jacob
WeiSblatt. Henry Goldberg, Irving
Miller. Sam Steinberg. Abraham Leon
ard. Irwin RubenStein, Samuel Shub,
Max Schenker and Sam Morris.
Evening star., 1933-09-10
C0L0RED VETS TO MEET

DR.. Emmett ]. Scott to Be Chief
Speaker at Reunion.
DR.. Emmett ]. Scott will be guest Of
honor and principal speaker at q stag
reunion Of the 92d and 93d Divisions
Of colored soldiers October 8 in Chicago
in connection with the American
Legion convention.
DR.. Scott will be accompanied from
Washington to Chicago by Col. West
A. Hamilton of the 93d Division. 372d
Infantry, during the war and now COM
mander of the 428th Reserve Infantry;
DIR. T. Edward Jones, assistant surgeon
in chief, Freedmen's Hospital. and
other delegates from James e. Walker
and James Reese Europe Posts, Ameri-
can Legion, here.
Evening star., 1933-09-10
Clarendon Citizens to Meet.

CLARENDON. Va, September 9 (Spe-
ciaD "A meeting of the Clarendon Cit
izens' Association is announced by Presi-
dent Swecker for Monday night In
Democratic headquarters. Matters of
both local and countrywide interest will
be presented for consideration of the
members.
Evening star., 1933-09-10
Grange Meets Tomorrow.

GERMANTOWN. Md, September 8
(SpeciaD. = The Germantown Grange
will meet Monday night at the home Of
Mr.. and Mrs. Edgar Stephens. near
Browningsville. The Federal Govern
ment's wheat-allotment plan and hog
purchasing proSrars will, it is stated, be
given prominent attention.
Evening star., 1933-09-10

world for
that dup
now! We Ireands fine damask linen dinner
Ito
Puerto
The Waterbury Democrat., 1933-02-24
(By NEA service)

You've had roast chicken many times, but have you ever eaten chicken stuffed with corn and green peppers and served with wild rice and grilled bananas? It Is called chicken Louisiana.
 To make up the chicken platter the way they serve 1t way down south in Louisiana you put the chicken, all dressed up in fancy colorful paper stockings, on a big platter and place the entire course of food on the platter too. When you have cooked your wild rice tor you can use plain rice, if you prefer), mould it into a ring and steam 1t into shape. It should take second place of importance on your platter, served on lettuce.
 The chicken should be fiaked by candied sweet potatoes and the other rim of the platter garnished with the grilled bananas, which you cut in two ways, one banana lengthwise, the other banana sliced in circles. When serving 1t is easy to cut lengthwise bananas in half. You can fry your bananas in but ter, If you prefer, but they are bet ter when grilled.
 To make the stufflng for chick en three and half pounds in weight, use 16 ounces of golden bantam corn, two eggs beaten a little, a little cream and two green peppers diced. Season with salt, pepper, and if your family likes it, a touch of leeks or onion.
The Waterbury Democrat., 1933-02-24

aa in summer. by using canned 0fit dried fruit or bottled fruit juice. H few minutes work and, she can have a batch of almost any kind of jam or jelly imaginable.
 A great many women are repiensA lshing their pantries now.s months before the fresh fruit season wiiie reach its peak. And many of them, while they are making jam and jelly to supply the, needs Of their own home, are putting up yextrn glasses to give to the needy among her friends, or to the relief oggnn- izations. ta4
 Try these recipes. s Grape Jelly From Bottled dusct
 2 cups q lb) grape juice 2 cups q 4 lbsJ sugar .ss Y
 7k bottle fruit pectin
 Measure sugar and juice into large saucepan and mix. Bring to-. a boil over hottest fire and at once add fruit pectin, stirring constant 7 ly. Then bring to full rolling boil and boil hard 1-2 minute. Remove. from fire, skim, pour quickly. Paraffin and cover, Makes about 5 glasses e fluid ounces each1.
The Waterbury Democrat., 1933-02-24
WINTER FOODS
 BEGIN TOPALL
Time to Stock the Pantry With Something New in
 Jams and Jellies
A FEW NEW RECIPES

Long before spring comes. the housewife,s fancy lightly turns to thoughts of something new to eat. oh, for something different to add color, flavor and sparkle to her meals and to tempt appetites jaded by heavy, winter-time foods.
 Nothing can add new zest to meals as quickly as jam and jelly can. Try serving roast pork with cider jelly or grape jelly, and see. Or roast chicken with spiced cran- berry jam. Or broiled lamb chaps with currant jelly.
 The only trouble is, that this is the time of year when jam cup boards are inclined to look like the grin of a seven-year- -old, with emp ty spdces where something ought to be. What with holiday dinners and school lunches and gifts to friends. little is left of all the jam and jelly put up last summer.
 But that isn't serious any more. Nowadays, housewives can make jam and jelly as easily in Winter
The Waterbury Democrat., 1933-02-24

IA tsp. salt
 1 tbsp. sugar
 1-2 cup evaporated milk
 1-2 cup water
 1 egg
 cup canned corn
 Sift flour, then measure. Resift with other dry ingredients. Com bine milk and water with beaten egg. Mix quickly with dry ingred- tents. Add corn to batter. Fry in deep, hot fat. Drain on absorbent paper and serve hot. Yield: 6 servings.
 Should you want to use some- thing else in place of the corn. try chopped oysters, clans, peaches, sour apples. or drained cherries. In the popular phrase, you can ''have yourself a good time" with fritters all winter lOngl
The Waterbury Democrat., 1933-02-24
Corn Fritters

:
 Fritters-one of the truly won- derful things we sometimes forget to make. And this recipe surely will please everybody because 1t can be made six different ways!
 It is one of those basic recipes we're always looking for. You will secures smooth pour batter with the evaporated milk. That partic- ular quality is essential for frit- ters. waffles, griddfe cakes and the like. And tenderness-how inipor- tant that is! N
 In fact. fritters are always a treat when the batter is the kind that behaves we'll in deep fat. You can make them perfectly delect- able served with sweets. Sprinkle them with powdered sugar or pro- vide currant or some other jelly. or maSle syrup. The maple syrup vogue Is pretty strong.
 Corn Frittcrs
 is1-3 cups flour
 2 tsp. baking powder
The Waterbury Democrat., 1933-02-24
IEFT-OVERS FROM ROAST LAMB
Individual Lamb Pies and
 Potatoes With Lamb
 Hash
TRY DREAMED LAMB

H
 There isn't any reason why the thrifty housewife should hesitate to serve lamb roast frequently, even if her family is small and there Is apt to be. a substantial amount Of the roast left. Inez S. Willson, home economist, points ways of serving left-over lamb that it's second ap- pearance upon the table may be even more welcome thanlthe first. sServe the. leftover meat in i'm dividual lamb. pies for next days dinner. Or they may appear at luncheon, to the delight of young sters with healthy appetites. Who wouldn't like a pie all his own?
 Individual Lamb Pies
 2tcups chopped or diced lamb 1scup diced potatoes If cup diced carrots aI.. ::
 Salt gr e
 2scups lamb stock or gravy
 1asmall onion, Tablespoons catsup or chilli sauce Pepper
 Cube and brown the leftover lamb with the onion in ? table, spoons of fat. Add the vegetables which have either been left, over. or cooked first, then thickened stock
The Waterbury Democrat., 1933-02-24

or gravy and seaaonings. Cook 10 minutes or until Thoroughly heated through. Pour into individual bak- ing dishes or cassero1es., Cover the tops with pastry or biscuit dough and bake in d hot oven un- til the dough is well baked and light brown. This will take about Is minutes at 46O degrees K. Serve hot in the dish it is baked in.
 Another way of making use of leftover lamb is as stufilng for baked potatoes.
 Pofatoess With Lamb Hash
 8 cups chopped cooked lamb
 potatoes, medium sized
 3 onions, medium -sized ,l
 cup diced fresh mushrooms 3 tablespoons butter
 2 tablespoons parsley
 whole cloves sfi sS peppercorns
 bay-leaf M &d
 Salt and pepper s 9
 Chop onions. Add mushrooms, salt and pepper and brown in but ter. Add the lamb and mix thor oughly with seasonings. Moisten with lamb stock. Pare potatoes. Trim them on one side so that they wffiil lie flat, and cut an even slice off the top of each. Scoop out the potatoes as much as you can with out breaking them. Fill the hol- low with the lamb mixture. Place in a baking pan and bake in a mod crate oven (350 degrees F.) until the potatoes are done. This will take about thirty minutes. Sprinkle with parsley. ,8@ ~
 Leftover lamb is delicious as a creamed dish.
The Waterbury Democrat., 1933-02-24
HINTS FOR THE
 EMERGENCY MEAL
Little Tricks of Serving
 That Make Such a Difference
HOW TO SAVE TIME

Why not be a guest in your own home once in a while? A quick and .'ready-made' meal needn't look or taste like one--and it can become a banquet if you use those little tricks of serving which make so much difference. Sarah Field Splint gives many hints in McCalrs for March, of which we quote only a few:
 "These meals of prepared and semi-prepared foods, are not like the old emergency meal, in which everything came out of a tin can and tasted like 1t. With the ex- ception of such staples as potatoes, eggs, onions, and lettuce( to be found in every house). all the foods mentioned were bought in bottles, cans, or packages. A time- saving meal needs tempting trim mings.
 "Thc Soup Course Garnish with croutons, chopped parsley, paprika alphabet noodles, puffed cereal, whipped cream, chopped hard cooked egg and popcorn. Serve saltines or cheese crackers, bread sticks, toast rings, Melba toast.
 "Mcat AccOmpaniments - Cran- berry sauce, currant jelly, apple sauce, apple rings, fried bananas or fried pineapple slices, pickles of all sorts, Chili sauce, olives, spiced peaches, or pickied pears.
 Dessert Gaimishes-W h 1 D ped cream. nuts Chopped sor halves). |. coconut, red or green cherries, rai- sins, marshmallows, candied fruit, lemon and orange peel, colored candy shot.
 Keep on hand a few lemons (the indispensable garnish) and parsley. Bread crumbs (kept dry in a glass jar) are a great help, also grated cheese (bought in Q sitter package). A small quantity of pastry in the refrigerator Is a life-saver if you want to make fruit tarts."
The Waterbury Democrat., 1933-02-24
Budgeting For | Economy Meal
Making Most of Meat and Keeping the Flavor at Same Time 4 '

Even with a food budget which has been pared to the very mini mum, flavor in the meal must not be sacrificed, says Inez s. Wilson home economist.
 There is no better way to build up and maintain the morale of the family than by making the meals and flour over the outside. If the for 1t is one of the most highly favored foods. It gives to limited diets proteins, minerals, vitamins, and fats, and, in addition, its ex- cellent flavor makes the bland foods and vegetables more accept able.
 The most common ways of ex- tending the meat flavor are by the use of a dressing, by cooking vege- tables with the meat, and by mak- ing gravy from the meat juices. Stuffed Roast Shoulder of Lamb
 shoulder of lamb
 cups bread crumbs
 1-2 onion, finely chopped
 Meat stock or water
 tablespoons lard
 IA teaspoon celery salt
 teaspoon salt
 IA teaspoon pepper.
 Have shoulder of lamb boned and the fell removed. (The bones may be used to flavor soup.) Wipe with a damp cloth and sprinkle the inside of the pocket made by removing the shoulder bone, with salt and pepper. Season the bread crumbs with onion, salt, pepper and celery salt. Moisten with stock or water in which fat has been melted. Pile the dressing in- to the cavity lightly and sew the edges together. Rub salt. pepper, and flour owe rthe outside. If the outside covering of fat is very thin, lay several strips of bacon over the top. Place the roast on a rack in an open pan without water. Scar for thirty minutes or less if bacon has been added, then reduce the temperature rapidly to that of a slow oven and continue cook ing at this temperature until the roast is done. This requires from two and a half to three hours. Serve hot with gravy. E.
 Beef Shank with Noodles l plcCc UCCL 6ttuhh
 tablespoon finely minced onion 1-2 cup canned tomato
 2 cups egg noodles : 3 tablespoons fat
 Flour
 Salt
 Pepper
 Cut the meat from the shank into 1 1-2-inch cubes. Salt and pepper and dredge with flour. Brown lightly in a small amount of fat. Add finely minced onion, the shank bone, and enough hot water barely. to cover. Add tomatoes :. cover tightly and simmer until tho meat IS tender.
 Remove the bone and add noodles and enogh hot water to keep the noodles from sticking. season with salt and cook for about fifteen minutes, or until the noodles are tender.
The Waterbury Democrat., 1933-02-24

 hrnewtM of n
The Waterbury Democrat., 1933-02-24
Dreamed Lamb

Make 1 cup of white sauce. us z ing 2 tablespoons of flour. Chop fine cup of cold cooked lamb or a combine the meat with the sauce. season and heat thoroughly in q double boiler. Serve on toast for breakfast, or in patty or tfmbaie shells for lunch. For lunch, cubed celery, cooked, chopped 3mush- rooms. chopped egg and seasonips may be added.
The Waterbury Democrat., 1933-02-24
ZABAGLIONE. { eggs 2 tablespoons sugar 1.2 cup cooking sherry or fruit jr1ica
Scotch Broth For
 Children'S Lunch

That sturdy race of people who are native of Scotland have cou- trlbuted other things besides oat. meal to our list of Scotch prefer ences in food. Inez s. Wilson. home economist, points out and gives as example Scotch broth. a hearty. wholesome meal in itself. Mothers who like to have 0 sub. stantial hot dish as the basis of the children's midday meal find this exactly right, since it is both nu- tritious and appetizing.
 Scotch Broth
 2A pounds of lamb from
 neck or breast or shank
 1s cup barley
 4 quarts water (approxi- mately) +.sss
 Y cup turnip, cubed
 Y cup celery, cubed
 A cup carrot, cubed
 l onion, diced
 ? tablespoons. flour
 ? tablespoons fat
 l sprig parsley
 Salt ,s.I 9af k
 Pepper Separate the meat from the bone and cut into small pieces of cheesecloth., Immerse meat and bones in cold water. heat to boiling. skim, add barley. cover and simmer about 1h hours. Remove bones. add vegetables and cook until they are tender Combine -four with fat, add to soup. stir until slightly thickened and smooth. Season with salt and pepper. Just before serving, add "a sprig aof parsley finely chopped.
The Waterbury Democrat., 1933-02-24

Crab Meat Salad Bread and Butter Sandwiches
 Orange Dips Cookies Coffee
The Waterbury Democrat., 1933-02-24

Because the journey on foot was rendered impossible Dy tn3 s.is.
 age of water sheep hal to ne transported by truck from Norths ern Irak to Damascus this season.
The Waterbury Democrat., 1933-02-24
GUEST LUNCHEON. Cream of Pea Soup
 CrOutOns

Crab Meat Salad Bread and Butter Sandwiches
 Orange Dips Cookies Coffee
 SALMON A LA KING
 1 cup mushrooms
 tablespoons fat
 tablespoons flour
 small onion, minced l 1.4 cups evapOrated milk.
 cup water
 1 egg yOlk
 can salmon
 1-@ teaspoon salt $
 1-8 teaspoon pepper
 1-2 teaspoon paprilxa Drains niushrooms ana cut in pieces. Melt fat, add mushrooms and onion and cook until tender. Add flour and mix well. Add milk and water gradually, stirring con- stantlq. Cook over hot water about minutes. Add slightly beaten egg yolk and cook 8 minutes long, CT. Add fiaked salmon, salt, peper and paprika and heat thoroughla. Serve on toast.
 ZABAGLIoNE.
 { eggs
 tablespoons sugar
 1.2 cup cooking sherry or
 fruit juice
 Break eggs into bowl and beat until very light. Add sugar grad ually. Pour in slowly the sherry tor fruit juice) until all is added. Turn into upper part of double boiler Cover boiling water) and cook over Q low fire, beating con- stantly while mixture thickens. When 1t begins to stick to the sides or the pan, lift the pan from the boiling water, stir 1t all loose and return to double boiler to cook one minute longer, taking care to stir constantly. Serve imm ediately while still warm in sherbert glasses.
The Waterbury Democrat., 1933-02-24
ITALIAN DINNER.

ITALIAN DINNER.
 Hors d'Oeuvres Casserole of Spaghetti and Beef Grated Parmesan Cheese
 Crusty Rolls Zabaglione Coffee
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1933-08-10
Warning Against
Fake Eye Men
Pair Wanted BY Wisconsin Author
ities-May Try Racket in Min
nesOta Bulletin Saws

st. Paul, Aug. Look out for a
pair of quack "eye specialists" who
may come to your door and offer to
perform an operation that will save
your sight, for fat price.
This warning to Minnesotans is
issued by the Minnesota State Med
ical Association today.
Such a pair. has been operating
in Polk County, Wis.,, recently, and
a warrant for their arrest has been
issued there, according to the ply
sicians. They may stop in Minnie
sofa and anyone who is known to
have complained of eye trouble of
any sort might be picked for the
victim.
Fake eye specialists are not new
In the medical quack trade" it is
pointed out in this medical bulletin.
people with failing sight or eye
disorders of any sort are easy to
brighten with threats Of blindness.
The pair that is known to have
been working in Wisconsin this
summer finds such people by talk
ing to the neighbors. They go to
their selected victims, offer what
seems to be convincing evidence Of
need of an operation, set a high
price, and proceed to remove what
they pretend to be a foreign body
or tumor from the eye. The foreign
object or humorous growth which
they appear to remove is faxed.
The operation is both useless and
extremely dangerous, and the price
demanded outrageous.
Anybody who suffers from eye
trouble ought to know that no hon
est, reputable eye specialist ever
seeks his patients out that way or
tries to sell them an operation. Fur
thermore, it is exceedingly danger
Gus to allow anyone who is not
skillful and honest to tamper with
SO delicate and so easily damaged
an organ as the eye. If anyone
tries such stunt in Minnesota, he
should be checked up Immediately
and reported to the authorities"
Fake eye doctors have been
caught by Minnesota authorities
and given severe sentences on sew
eral occasions. F. Manley Brist, St.
Paul attorney for the State Board
of Medical Examiners, today re-
called two such cases which are
reported by the doctors.
One of them, caught in Texas for
an operation performed in New
Ulm few years ago, was sentenced
to five years in Saltwater. Another,
whose victim lived in Red Wing,
was given fine of $1,000.
1T is not healthy for these crim-
inals in Minnesota" the medical au-
thorities point out. 'fBut the money
to he made from uniformed, trust
ing people may tempt them to try
their game in spite of the vigilance
and promptness with which state
authorities are known to act. fl
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1933-08-10
Seed Loan Crops
Will Pay Expenses
Government Will Allow Pay for
Cutting and Threshing to
Be Deducted

Borrowers from the government
seed loan office, who are without
funds or other means of credit, may
use the proceeds of portion of
their 1888 crop to defray actual har-
vest and threshing expenses pro-
viding an equal amount is applied
on the government loan, according
to statement issued this week by
l.. ]. Paulson, regional manager of
the crop production loan office at
Minneapolis.
Without requiring the filing of
liens the government has authoriz-
ed buyers to permit harvesting and
threshing allowances in amounts
not to exceed a total Of $500 per
acre upon presentation of receipted
statements for such expenditures,
providing remittances are made on
at parity. When other lien holders
are involved, their rights must be
given the consideration their secur-
ed position requires.
The plan will work as follows:
Where a farmer is otherwise UNI
able to pay harvesting expenses of,
for example, 5000, he must mar
ket $4,000 worth of grain. In this
case the buyer would be authorized
to allow necessary expenses up to
$4,000 and to remit the other $4,000
to the government seed loan office
toward the payment Of the govern
ment loan.
It is anticipated by Mr.. Paulson
that all grain buyers will follow the
procedure adopted by the buyers
last year in making check for
the harvesting and threshing ex-
penses directly to those who furn-
ish the harvesting and threshing
equipment, supplies, or labor, thus
insuring payment Of the bill for the
protection Of the buyer.
The crop buyer will hold the re-
ceipts or statements Of harvesting
and threshing expense for vertical
ton by government field inspectors,
and must show that a remittance
to the seed loan office was made in
an amount equal to that allowed
for expense"