davidaulloa/AmericanStories huggingface dataset:
The Omaha guide., 1933-04-22

ing of his cheating on you. He is
true to you.
E. E. S.-Will | ever be a rich lady
after marrying? Will he be an edu-
Gated man? Will / ever be an educ
ated woman? l tries to learn differ
ent things at home. Kindreds and out
side people try to run under me in
anything l do. Will l overcome this?
Ans: You will never be a rich woman
although you will never live in pow
erty. | think you will be successful
in going to college, although you will
marry before you complete your
course, happily too. These people
that say things about you are just
jealous, SO don't pay any attention
to them.
H. B.-My husband has been sick ev-
er since the first week in November
now he is in the hospital. l cannot
get work to do and everything is GO
ing down even insurance. Money is
what | need, | only has food what the
city gives me, so please let me hear
from you
Ans: I believe that you can find a
job through your friends and I am
happy to predict you at work some
time before summer. The warm wea-
Their will also find your husband on
the road to good health. Your lucky
day is Friday. | think you will have
more success with the numbers on
that day.
G. W.-Someone is going around in
my community stealing benches and
chairs from the porches, is there any
way | can find out who it is?
Ans: This appears to be the pranks
of boys, they are stealing stuff for
their club house, this will stop i'm
mediately 81 don't let it worry you
]. S. W.-Please tell me where my
bracelet went as I can't find it any
where? Did the party that I suspect
steal it? I believe they did.
Ans: They did not. Your bracelet is
just where you left it. Your bracelet
is in the medicine chest on the top
most shelf behind the bottle of Milk
Magnesia.
The Omaha guide., 1933-04-22
This
and


WHAT A FRIEND,

WHAT A FRIEND.
HAIRY II Pace. president Of the
Supreme Liberty Life Insurance
Company. q Chicago. Zone of the
ssronEest finsncisl institutions Of the
race. with close to two million dol
lars IN assetsl writes me . most en-
eourag.ng ie.te~. About fourteen
years & Mr.. Pace took an interest
IN me ard helped me out in many
vays. Unfortunately. I slipped back
wards instead Of pro-ressing. During
recent wears he his watched my ef-
forts closely and has renewed his in
terest N me. A year and a half z
he contacted the then governor Of
hirh'gar n nv behalf but with no
success. Now, he again writes:
I shall be very happy 70 coon.
crate with you in any arrangement
which we could make whereby YOU
could secure some office space in our
building here and pursue your liter
AIRY work II you were paroled to Chi
eago II there IS anything I can do to
help you secure this parole. and If
there Is any way that | can help you
after you are paroled. / shall be very
happy to do so.'''"
The above offer Of assistance ar
rived in the same mail with a letter
from Senator Roxborough. Detroit.
IN which the Senator said:
""''I think. in Ease you are parol-
ed. with your ability to write. you
should 20 70 n large city. in order to
be successful in your future work. >"
Well. r ! could accept Mr.. PAGES
offer. Chicago ought to be large
enough. eh, Senator.
And a letter from the Honorable
Frank d. Fitzgerald. Michigan's sec
rotary ~ state:
II realize time passes much faster
for me than for you and that you
may become somewhat discouraged
on account Of not having heard from
me since ny visit with you at the in
~stitution some weeks ago.
Fl just want YOU 10 know that de-
partmental duties have kept me so
busy that Is yet I have not had the
opportunity TO 20 thoroughly into
your case.
keep in mind that I have not for
gotten you and that I viii do what ]
czn for you as soon as it is possible. y
How could / become discouraged
with people taking such an interest
in me-
-IIxZ m-1s-~
The Omaha guide., 1933-04-22

TWO more papers added. making
seventeen using this personal This
and That column. The new ones OBJ
served during the week are, The Sa-
The Omaha guide., 1933-04-22
by Able Wallace
youngest MENTALIST ON THE AMERICAN STAGE

A. Please tell me when I will
mary and who it will be?
Ans: Y GU will mary a young man
that you have not met as yet. He
comes to me in the form of a bright
skinned boy someone who is in some
way connected along mechanical lin
es. You will marry in 1884 or 1885.
The Omaha guide., 1933-04-22

S. R. What kind of work or what
am | best suited SO as to make some
success in life, and when will l get a
job?
Ans: You could make a success on
any of the following: Barber, janitor,
undertaken or cook. You will be at
work before summer and l think this
year rather profitable.
The Omaha guide., 1933-04-22

vannah Tribune, Sol. C. johnson,
editor, of Savannah, Georgia, and the
Miami Times, H. z. s. Reeves, editor
Of Miami, Florida.
What a grand Easter Gard / re-
ceived! 1t was a photograph of Mrs.
Beatrice Cannady- Franklin, editor of
the Portland (Oregon) Advocate. and
the little mother" of my journalistic
efforts.
Miscellaneous thanks:
The welcome letter from the Gary
American family. ***That special fea-
ture reprint" story in the Newport
Virginia) News Star. ***The Smith
Printing Company advertisement in
the Waco (Texas) Messenger, quot
ing a reference of mine on their
book, Selected Sermons. ***And
the nationally distributed circulars of
the Georgia Press EAST River, Conn.,
carrying q quotation on my reference
to their book, Respectfully Submit
ted. +'*The April issues of Writers
Digest; Opportunity; Broadcast, and
the Journal of the Georgia Press.
"|Lette4s from the following: O.
Wendell Shaw, Columbus; Miss Rob
erta n. Henderson, (columnist on the
! Tribune) Savannah, Ga; HarpJr
and Brothers, and the John Day Com
pany, New York; Charles c. Galloway
Omaha; J. A. G. LuValle, Washing
ton; G. James Fleming, Norfolk; re
leases for the first time from the
Youth News Service, New York. Etc.
Etc. Etc.
The Omaha guide., 1933-04-22

o. D.-Will my husband ever quit
drinking and running around?
Ans: | am afraid your husband likes
his liquor too much to stop for yor
or me or anybody else. If he continu-
es on with this hard drinking. his
health will be impaired and it will be
necessary for him to go to a hospit-
al.
The Omaha guide., 1933-04-22

M. B.-I had two red hens, someone
stole one of them, am | in any way
connected with the person who got
my chickens? Also, tell me if my
brother will ever come home?
Ans: The thief who stole your red
hen certainly had a lot Of crust. The
scoundrel not only stole your chick
en-, but ate him as well. I gather the
impression of hoboes, and take it
from me, those boys really go. for
chicken in a big way. Your brother
left home to look for a job and is
working at the present time in St.
Louis, Mo-.
The Omaha guide., 1933-04-22

Well. r ! could accept Mr.. PAGES
offer. Chicago ought to be large
enough. Ell. Senator.
The Omaha guide., 1933-04-22

How could ! become discouraged
with people taking such an interest
in me?
The Omaha guide., 1933-04-22

ing of his cheating on you. He is
true to you.
The Waterbury Democrat., 1933-10-06
rHE CHEF SUGGESTS
THE CHEF SUGGESTS A YOUNG DUCK BRAZED WITH 1CHESTNUTS
By JOSEPH BOGGIA
 Chef, The Plaza. New York

too may we use turnips and oranges.
 Brazed Duck with Orange. Rraze the duck, adding to the brazing liquor some orange anu lemon juice with little Of the peols finely shredded. Place the duck on a platter and surround with quarters of uncooked oranges from which the outer skins have been removed.
 Follow the same procedure TOT duck with little turnips. Braze the fowl and garnish with shaped tur- nips which have been tossed in butter and cooked in brazing stock.
 Stuffed Duck Bordelaisc Roast duck is very good With a simple poultry stuffing well sea soned with sage, but here is an- other-a more individual recipe for stuffing: ,
 Soak dry bread crumbs in lit- tie milk, squeeze dry: add chopped liver, parsley, a few chopped olives, minced mushrooms, speck or gar lie, salt, pepper and an egg, slight iy beaten. Mix well and stuff the duck. Serve with gravy.
 For the hotel menu the chef pre- pares duck in many fancy ways such as in fillets coated with foio gras forcement and coated with Chaufroid or an aspic sauce, arr ranged on q bed of rice and sur- rounded with chopped aspic. Or the breast of duck will be boned stuffed with d force-meat and cab orately garnished, or cooked in q casserole with port wine and veal stock. These are hardly recipes for the average home. while the three I have suggested are excellent for the purpose. and just as delicious ! in their way.
The Waterbury Democrat., 1933-10-06
IA DASH OF SUGAR \
 FOR THE MEAT DISH

Much of the success of cooking lies in adding just the right touch es of seasoning" says Inez 8. Will son, home economist.
 Of course. the most usual sea- sonings are salt and pepper, but try adding a dash of sugar when pre- pairing a stew or pot-roast and see what a different yet subtle flavor you achieve. This amount of sugar will not be sufficient to sweeten. nor will anyone be able to detect its presence, yet it will blend the fiavors and add a new goodness" to the dish.
 Here are a few recipes which take advantage of the addition of q dash of sugar:
 SavOry Pot.roast pounds chuck roll large onions 2 cups tomatoes, cooked ? tablespoons sugar 1<bay-leaf Salt and pepper Boiling water Rub the meat with salt and pep per. Cut the onions in medium slices and spread over the top ot | the pot-roast in heavy kettle. MIX the sugar with tomatoes. and pour this over the meat. Add 1h cups boiling water, cover and COOK either on top of the stove at q simmering temperature. or in n slow oven (300 degrees F) until done, about three hours.
The Waterbury Democrat., 1933-10-06

combine them with duck and on- ions to make one of the most inter- esting recipes.
 Brazcd Duck Lyonnatse
 Braze the duck, and with it some onions. Cook raw chestnuts until tender, using consomme for the boiling liquor. Place the brazed duck on platter, surround with onions and chestnuts, garnish with .. few sprigs of cress |. and you have the foundation for a most de- licious autumn dinner.
 It is well to remember that duck should not be roasted or brazed until 1t is too well-done or dry. The meat should be juicy, just past the rare point for those who like 1t well cooked. Recipes for duck vary chiefly as to the type of stuffing or Sarnish used. We have just seen and chestnuts may make plain how the garnish of brazed onions duck a most distinctive dish. So,
The Waterbury Democrat., 1933-10-06

dish of this better breakfast. It has a combination of tastes all It's own.
 Bacon curls, sauteed pineapple and scrambled eggs: Panfry eight slices of bacon, remove from skill. let and keep hot. saute four slices canned pineapple in the bacon fat Mix together six eggs, six table, spoons milk, salt and pepper, ana scromble as usual. Pile scrambled eggs in center of a hot platter, sur round with the bacon curls and the pineapple slices.
 TO give the last touch of good ness to the better breakfast be sure that the coffee is fresh. Thata easy. It simply means using the kind of vacuum packed coffee. you prefer. There are many brands to choose from and they all keep fresher than those packed In any other way,
The Waterbury Democrat., 1933-10-06

SPANISH CREAM
 tablespoon gelatin
 A cup cold water
 s cups milk
 4 cup sugar
 s egg yolks
 4 teaspoon salt
 teaspoon vanilla
 egg whites
 Soak gelatin in the cold water for five minutes. Scala the soaked gelatin with the milk, add sugar, and pour slowly onto yolks of eggs, beaten slightly. Return to double boiler and cook until mixture thickens, stirring constantly. Re- move from range, add salt, flavor ing. and fold in the stiffly beaten whites of eggs. Turn into individual molds, first dipped in cold water. and chill. Serve with cream or crushed fruit. POTATO PUFFs
 2 cups hot mashed potatoes
 2 eggs
 cup milk
 2 tablespoons butter Add the butter to the hot mashed potatoes, then the yolks Of eggs, WhiCn nave DccH DeuSeh un iti light and blended with the milk. cat until well mixed and then fold in the stiffly beaten whites of eggs Pile in balls on well greased bak- ing pan and bake in q quick oven (400 degrees T'.) for 10 minutes or until q golden brown. Serve imme' diately.
 PEA SOUP
 can large peas | 2 teaspoons sugar
 z cups cold water
 z cups milk
 1 slice onion
 Z tablespoons butter
 2 tablespoons flour
 1 teaspoon salt
 M teaspoon pepper
 Drain peas from their liquor, add sugar and cold water and let sim mer 20 minutes. Rub through sieve, reheat, and thicken with but ter and flour cooked together. scald milk with onion, remove onion, add milk to pea puree, sea-
The Waterbury Democrat., 1933-10-06
TESTED RECIPES
Each recipe approved and tested in Model
 Kitchen by the Well Known Nutrition'st
EDITH M. SHAPCOTT

son with salt and pepper and serve very hot.
 Cole SIaw
 Select & small, heavy cabbage; take off outside leaves and cut in quarters. With a sharp knife slice very thinly. Soak in cold water or place in c damp cloth in the refrig- orator until crisp. Dry the cab bage and mix with the following cream dressing: - CREAM SHAW DRESSING 4 tablespoon salt X tablespoon mustard M tablespoon sugar egg, slightly beaten 2N tablespoons melted butter v cup cream 4 cup vinegar Mix ingredients in order given. Add vinegar very slowly. Cook in double boiler, stirring constant ly until mixture thickens. Strain and cool before serving.
The Waterbury Democrat., 1933-10-06
OPEN SEASON FOR
 SOUP VARIATIONS
Salmon Bisque, Cream of Shrimp and Cheese and
 Onion Soup

It's open season for soups now that colder weather Is setting in. bringing along huskier appetltes and a craving for those foods that are seasonal with the tang of au- tumn air. And with soup such healthy as well as popular forerun- ner to a good meal it's a pity that there is so little. variety to the soup course in the average home. The gamut seems to run from vege- table, to cream tomato, to pea, and back to vegetable, with an occas- ional lapse to bean. All of them are excellent, but there are others.
 A few interesting suggestions would include salmon bisque, onion soup, cream of shrimp. Each of them has its fine points and all of them are delicious. The recipes given below are extremely simple, and they have the added attraction that nearly all the ingredients are right on the pantry shelf. Nothing extra is needed.
 Salmon bisque, which is parti- cuiariy tasty, requires only cup of fiaked salmon, leaving enough from Q can for a salad or even q luncheon entree. Here's the recipe:
The Waterbury Democrat., 1933-10-06

What sort of breakfast do you want tomorrow morning? A bal- anccd breakfast, of course, and one that will make you continue to feel "bouancy" until lunch. How would breakfast which includes two fruits, a haked cereal, savory ba.. con, scrambled eggs and rolls and coffee appeal to you? Sounds bit like the same old breakfast? Not at all. That's one of the secrets of these better breakfasts combining old foods in new ways. Here's tho menu:
 Raspbcrrics with cream
 FIaked cereal Bacon curls sautecd pineapple and
 scrambled eggs
 Toasted rolls Conec Here's the way to mako tho main
The Waterbury Democrat., 1933-10-06
SALMON BASQUE.

OAbN1oN DAoeHoA"
 2 cups combined salmon liquor
 and water
 2 cups combined salmon liquor
 and water
 tsp. minced onion
 1 tsp. salt
 f.4 tsp. pnprika
 leg cup finely rolled saltinas
 1 cup fiakcd salmon
 1 tbsp. butter
 1 large can evapOratcd milk
 milk { i 1.2. 3.4 cups
 2 tbsps. chopped parsley
 To salmon liquor and water add onion. seasoning and cracker crumbs. Cook gently over low flame for 10 minutes. Beat with rotary beater. Add salmon. butter and milk. Bring to boiling point and serve at once sprinkled with parsley. 6 portions.
 Onion soup, one of the most popular dishes in France, IS n post war favorite with the men In this country, but the poor dears can get it only in q few Of the better metropolitan restaurants women seem 10 LHlIlk lL uihiSut " make, and until recently 1t has not been available in cans. Try 1t thlf way, almost Q meal in itself, incl. dentally, and good late at night: CHEESE AND ONION SOUP. leg vup cooked minced ham 6 slices onion 2 tbsps. butter 1 1.3 cups finely crumblcd soda crackers 6 cups chicken broth or white stock salt and pepper cup grated cheese Lightly fry ham and onion 1T butter. Stir in cracker crumbs ant broth or stock. Season and boi gently 10 minutes. Add grated cheese. Serve hot. 6 portions. Cream of shrimp soup you wil find another good innovation. CREAM OF SHRIMP SOUP. cup canned shrimp 4 cups milk slice onion
 3.4 cup finely crumbled soda crackers : tbsps. butter
The Waterbury Democrat., 1933-10-06
HINTS ON SHORT CUTS
 IN PREPARING MEALS

If dinners are ready on time, the
 members of the family won't care
 how many afternoons you spend at club meetings So here are few
 tips on preparing meals in Q hur-
 ry, given by IncZ $. Wilson, home
 economist.
 First, plan and do part of the
 preparation ahead Of time, then 1t
 is quite an easy matter to add the
 finishing touches just before the
 meal. Often, the very best way is to plan a roast one day large enough 50 that tAere will be suf-
 ficicnt amount left over for din- ner the next day, club day. Noth- ing could be better than to have some left over roast to concoct into , A delicious dish. And If you are
 serving baked potatoes with the
 roast, then put a few extra ones in so there will be enough left over for creamed potatoes. For the very best creamed potatoes in the world are made from cold baked potatoes.
 Crouuettes may be made easily from leftover meat and may be prepared in few minutes, too. In | fact, the croquettes may be pre- i pared and shaped in the morning,
 so that all there is to do just be- fore dinner is to roll them in i cracker crumbs and fry in deep fat. Here Is a recipe for lamb cro- quettes. Beef or pork may be used equally we'll in this recipe. | Lamb CrOquettes ? cups finely chopped cooked | lamb
 | i tablespoon lemon juice i l cup cooked rice | 2 tablespoons flour | 1 tablespoon butter | 1 cup milk
 Salt and pepper Make a white sauce by combin- ing butter. and flour. and grad
 ually adding milk. Mix the other ingredients thoroughly and then
 com bine with the hot white sauce. | Chill, and when cold, shape into
 croquettes. Roll in beaten egg.
 and cracker crumbs, and fry In
 hot deep lard.
 |
The Waterbury Democrat., 1933-10-06

kitchen this ten- der, juicy fowl is seldom chosen in pr e f e r e n c e to chicken. I would therefore give you several recipes to encourage a more consistent use of duck for home ta- bles. u is fall, and there will soon be chestnuts at every fruit stand. Let us
 l. .w. waVz~ aD NN
The Waterbury Democrat., 1933-10-06
salt, pepper. papriI<a i tsp. Worcestershire sauce i fhau minced DarsIcy

Flake shrimp. Scald milk with onion. Remove onion, add shrimp and crumbled crackers ana DOH gently 6 minutes. Add butter, salt, pepper, paprika, Worcestershire sauce and parsley. Serve not. portions.
The Waterbury Democrat., 1933-10-06

H
 If you have postponed preserv- inc for reasons of economy, here IS your chancet 0 do 1t at a profit, for fhese three fruits are at their low est prices-far less than the fancy herries and midsummer fruits and sugar bought in bulk is always too small an item to count.
 GINGER PEARS
 2% pounds hard pears
 fX cups Syater
 2T cups sugar
 tablespoons preserved ginger
 cut in small pieces fL lemons-juicc and grated rind.
 Remove skin and cores of pears and cut fruit fin slices lengthwlse. Add water and cook until pears are tender. Add sugar. juice and grated rind of lemon, the preserved gin- ger, and let simmer until mixture is thick. Pour into sterilized jars and seal while hot.
 GREEN TOMATO PRESERVES
 4 pounds green tomatoes 2 pounds sugar
 tablespoon preserved ginger 2 lemons
 Wash tomatoes and remove any blemishes and the stems; then weigh them. Cover with boiling water and let stand 5 minutes, re- move from water and slice into preserving kettle. Place q layer Of sliced tomato and a layer of sliced lemon, then sprinkle with the sugar and preserved ginger. Let mixture stand over night. Drain and boil syrup until 1t threads skim and add tomatoes and cook rapidly until tomatoes are clear | Pour into sterilized jars and seal | while hot. -
The Waterbury Democrat., 1933-10-06

preserving.
 Think of them not as you see them but on the pam try shelf turned into Ginger Pears, bright clear ann ber: Green Tomato Preserves-a glintng golden" green spiced Plums-a lovely shade of magenta, with hecks of purple. tst.
 Think, too, of the good measure of energy bottled up with each jar of fruit according to the sugar ca- cd for in the different recipes Pound for pound the sugar runs in the ginger pears little less for pums and tomatoes, but enough in each case to make all three preserves important in the daily task of bal-
The Waterbury Democrat., 1933-10-06
sPICED PLUMs

SPICED PLUMS
 2 quarts plums
 iX bounds sugar
 15 tablespoon ground cinnamon 1 cup vinegar M tablespoon cloves
 4 tablespoon allspice.
 Boil sugar, vinegar and spices together for minutes. Prick piums with fork and pour syrup over fruit. Let stand days, then remove plums. Boil syrup until, quite thick and add plums Heat to boiling point and remove from range. Turn into steriliZed jars, and seal while hot.
The Waterbury Democrat., 1933-10-06
RADIO STATION BURNED

Edmonton, Alta, Up)-Causing loss of $25.000, the new radio sta ton of tho Royal Canadian Signal Corps at Cameron Bay. heart of the Great Bear Lake mineral field. has been destroyed by fire. The station had been in operation since May and replacement plans have not yet been annouccd by the gov- erment.
The Waterbury Democrat., 1933-10-06

In the dining room, for some ob- scure reason, ones appetite for duck asserts itself; yet in the home
The Waterbury Democrat., 1933-10-06

New eZaiand shipped 1000 tons of potatoes to Uruguay this year.
 Construction in Australia has expanding for several months.
 Natives of India are being taught to use toothbrushes.
The Waterbury Democrat., 1933-10-06

Exports from Argentina to the United states are mounting.
The Waterbury Democrat., 1933-10-06
TO COOKING
 SCHOOL,
Pears, Plums, Tomatoes ... inexpensive at the Moment Preserve Them While You May
By EDITH M. SHAPCOTT

Nutritonist For merH Making Centre New York
 won go in and those hard unnvin tomatoes and turn up by Haeped hit orm in their ugl
Smyrna times., 1933-01-18
'Srr SUPPER

slssv CHURCH win
L scloo,. rper January
'% ''e Cents. 0iu0
Smyrna times., 1933-01-18

with cutting of salaries. Changing
of the New Castle County Levy
Court to conform with the men,
bership of those in the other coun-
ties, each of which has three COM
missioners. Disbanding of the New
Castle County police force. Re
duction in the fees for the regis
tration of motor vehicles. Abol-
ishing of the office of district tax
collector and adding his duties to
those of the Receiver of Taxes. De
posting at least $800,000 annually
for each year of the next biennium
to the credit of the General Fund
out of revenue received from the
franchise tax. Establishing a max
imum price that can be paid for
new departmental cars and a
specified rate as mileage for use on
public business of privately owned
motor vehicles, together with a
compulsory reduction in the num-
ber of publicly owned motor cars
operating in the State. Placing
the maintenance, construction and
reconstruction of all roads under
the control and supervision of the
State Highway Department. Post
poning the future expansion of the
public school system until there is
reinsurance that the present sourc-
es of revenue can provide sufficient
income to maintain the schools
that have been built. Authorize
ton of the State to redeem district
school bonds coming due the fol-
lowing biennium Obligating the
State to care for the interest and
redemption of the road bonds is
sued by the counties in former
years. Continuation of the old age
pension appropriation of 100000
annually. Requiring the Game anC
Fish Commission to maintain itself
from income received. Taking Of
steps to secure for the General As.
sembly an itemized list of tax-ex.
empt properties in New Castle
County.
Smyrna times., 1933-01-18
GOVERNOR BUCK
ON SECOND TERM

CONTINUED From Page one)