davidaulloa/AmericanStories huggingface dataset:
The Butler County press. [volume] (Hamilton, Ohio) 1900-1946, 1934-03-23

A wandering foot-must have hills
to climb.
A philosophers mind-calls for
ideas, congenial minds, and silence.
| A butterfy-wants place in the
sunshine.
TIE gourmands-can be filled with
| food.
The roue-cries for the acids of
passion to burn him up.
The more normal man seeks ham
2iness IN the welfare of his family
on friends.
In all this, there is no change from
the days of 1776.
The change is in the controls Of
society
In the economic set-up and the sys-
tenn of exploitation.
The test of NRA will be as to it's
response to this ancient demand.
Thus fart is moving to guaran-
tee first, that men and women may
live.
Their liberty is conditioned differ
emily from the olden days.
The pursuit of happiness-for all
Depends upon the solution of the
problem of social control Of
The means of happiness for the
commonest man.
knowledge is power. Lose no op-
portunity to spread the gospel of the
union label.
The man who jumps at conclusions
usually lands in the quicksands of
false premises.
The Butler County press. [volume] (Hamilton, Ohio) 1900-1946, 1934-03-23
Pain

When your head
aches; when Neu-
1.

When your head ~ rs
aches; when Neu-
ralgia tortures you; ~
when Muscular Pains make you
miserable-take a DR.. Miles
Anti-Pain Pill.
Mr.. Smith is one of millions
who have found this easy way to
prompt relief. He says
Il keep DR.. Miles Anti-Pain
Pills in my pocket and aDhen I
get a dali heaDy feeling in ma
head, ! take Dr.. Miles Anti
Pain Pillund the pain passes off,"
DR. NILES,
-ANTl-EAlN PILLS.
The Butler County press. [volume] (Hamilton, Ohio) 1900-1946, 1934-03-23

Q.-Are employers under the MA
required to post the labor provisions
of codes?
A.-Yes. An executive order OF the
president directs employers operating
under approved codes to post the la
Dor provisions conspicuously in their
establishments.
Q.-Is the National Federation of
Postal Clerks conductingl "a special
membership campaign?
A.-The annual Bring "a Brother"
campaign of the organization is now
on. 1t continues until May Is.
( Q.-Was the American Federation
of Labor ever a secret organization?
A.-No. The A. F. of L. never
adopted the policy of secrecy and
from its establishment in 1881 took
the position that the right Of labor
to organize is absolute.
The Butler County press. [volume] (Hamilton, Ohio) 1900-1946, 1934-03-23

ives on the old frontiers.
Today their children must seek
detectives on new frontiers
The frontiers of a new order of
economic organization:
For the old frontiers have been
pre-empted, and occupied.
Life may be menaced by hunger,
or thirst, or violence.
America has a-plenty, to meet the
bodily needs of men;
Yet any American may be lacking
in the means of life.
Never, and nowhere else, was a
people SO free to move
To change location, to come or to
go.
In the midst Of pinnacled struc-
ture of civilization
We have the freedom Of motion Of
the aborigines.
Personal liberty, freedom of the
body from limitations-we have.
The Butler County press. [volume] (Hamilton, Ohio) 1900-1946, 1934-03-23
Truths POndered While
Riding at
Anchor
Then gently scan
your brother NAM
BY Mr.. MOdestus
BY MIR. MOdestus-

Life,
Liberty,
And the pursuit of Happiness.
Life: must include the means of
Life.
Liberty: the freedom of choices,
The Butler County press. [volume] (Hamilton, Ohio) 1900-1946, 1934-03-23
IN STEP WITH HAMILTON
ROSTER OF ORGANIZATIONS


Bakers No N lt
abenf No dnd AE R.
ckayrsNo 111Aa Robads Ohio
lhaun,2s
Tuesday, c. DnA HrdP Box
Carpenters and &
Umo 1s d
Electrical okew No ~..adW Wedn@day
Mcnst Auto
Labor BRANDED
No MonayT 10
u
ddrs Uno No 2& LIST and 1A B Ave
Musicians Loa No list tsudaym Frank No
PesU No A. 1tm ar S. second
nhonayE 1 and anJdnP p Kuenel No
No. Labor
eMuntrsU and Rete, Ave
d Home
Theatrical Campbell
Typgraph o 2O Martins schor No
Wmans Union Label Every Tuesday Labor A
ASmnhR R.. Oxford
Trades and Iab" Council 2n and 18th Noel
y Bessie McItoh1
Amaaam Association nan
oEv Arthur cnmbmA
A. M : n R c. ksbya NeusSia
c. TempeI
c. Ford Eagle Barber
2T Read 12
E bin Harrison
dnn@te
Painters and Decorators No 432n Friday t No
CnB
other Saturday.. .OHoK O.
Operating ri
No. Jack Fe NegeeA
J.
8khyen No ns Andrsn19 l 19
aveh
The Butler County press. [volume] (Hamilton, Ohio) 1900-1946, 1934-03-23

The man who jumps at conclusions
usually lands in the quicksands Of
false premises.
The Coolidge examiner., 1934-08-03
PATTERN sssT

or course she would adore this
little frock-we ''grownups" love 1t,
too. It's pretty capelet sleeves are
cut In one with the yoke, and gath
ers lend extra fulness to the frock.
Bloomers are included with the pat
tern. Printed or woven cottons
would be wise fabrics to use, partlc-
ularly dimity. lawn. organdle or
swiss. Perhaps you've never sewn
before-then get TO work right now,
for this is an Ideal beginners pat
tern. and there is a complete new
illustrated Sew Chart given to you
with each pattern.
Pattern 9SS7 may be ordered only
ia sizes Q. 4. @, 8 and 10. Size 4 re-
Quires 2H yards 3G-inch fabric.
Send FIFTEEN CENTS In coins
or stamps (coins preferred) for this
pattern. BE sure 10 write plainly
your NAME. ADDRESS. the STYLE
NUMBER and SIZE.
Send your order to Sewing Circle
Pattern Department. 232 West Eight
eenth Street, New York, N. Y.
The Coolidge examiner., 1934-08-03
Good Story SPOILED

"Oh, my DEAR" exclaimed the scan-
dal monger. Il saw your husband In
the hosiery department today buying
the swellest silk hose for somebody"
You're wrong" coldly replied the
wife, "you merely saw him there ex-
changing pair bought yesterday"
The Coolidge examiner., 1934-08-03
Important Point

Fortune-Teller-I see large and
shady figures in dark and troubled
waters, pOrtending grave financial
loss-but stay, there Is hope. A blaze
Of light from a thousand tongues Of
flame.
Client-Can you see IL we get
away with the insurance?
The Coolidge examiner., 1934-08-03
Sf1d@A
DRUGSTORE cow

Teacher-What cow is best known
for the amount OF milk 1t gives?
Johnny-Magnesia.
Teacher-Magnesia7
Johnny-Yessum, all the drug
stores sell milk of magnesia.
The Coolidge examiner., 1934-08-03
LYNCH HIM!

How did you know that Colonel
Bruff was from AlabamaT
Because he has such a mobile
face"
The Coolidge examiner., 1934-08-03
COLD WAVE COMING

Looks ike a case OF Irresistible
force and an immoyabIe body"
What's upf"
"Our star salesman seems 10 have
run up against a man who won't
buy anything"
The Coolidge examiner., 1934-08-03
Explained

Barber-How is 1t your hands are
30 dirty?
Young Assistant-Nobody's had q
shampoo today.
The Coolidge examiner., 1934-08-03
IF AND WHEN

Mrs. Brown Is crazy TO have her
husband get an alrplane." What
fOrf" $50 that she can look down
on the neighbors I suppose"
The Coolidge examiner., 1934-08-03

Her Father-Nonsense! Why your
income wouldn't buy feathers for
her hat.
Her Sultor-That's all right
They're not wearing feathers now.
The Coolidge examiner., 1934-08-03
OH, OH

Il take half an hours beauty sleep
every afternoon"
You should make it longer, dear
The Coolidge examiner., 1934-08-03

Father insists that I come out
now Instead OF next winter"
"WhyT"
Hes afraid 10 take chances on
the fashions In gowns six months
hence"
The Waterbury Democrat., 1934-04-20
l zd A9yf IIlQIfdu MARKET l!Zt5
A Princess In The Kitchen
By MABEL LOVE

The operatic stage has probably never known a more colorful per- sonality than Mary .McCormic, for mer Princess Mdivani, yet in spite of the busy and exciting life she has led, there remains cautiously domestic side to the character of this famous prima donna.
 For instance, Miss McCormic likes to cook, and with this goes a natural liking for good food-also a fondness for foreign cooking, along with her high esteem for the traditional American dishes.
 On the Continent, she points out, eating has really become an art, and Europeans attach the proper importance to the extra touches that arouse the enthusiasm of the connoisseur of food.
 "In Europe" she says, "wine sauces are largely used to enhance the flavor of meats and fowl. A duck. for instance, bathed in sher- ry wine sauce, with a few raisins added for special flavor, and a fruit compete, preferably of april cots, gains immeasurably in flavor and in appeal.
 There is no reason why we, too, cannot enjoy these delicate touches for which the French are so fa- nous. Champagne sauce, served with roast ham, was a popular dish in America before prohibition, and there is every reason to believe it will return to favor.
 "The ham was sugar glazed dur ing the baking, and the sauce was made from the liquid that formed in the pan, and then, at the very last moment, champagne was add ed. Bring on the ham, and with it, by all means, the garnish, in the form of 8 fruit compete, without which no meat dish is really com-
The Waterbury Democrat., 1934-04-20
CREOLE COOKERY
A GLIMPSE OF OLD KITCHENS
 AND SOME TAMIL Y" RECIPES
By VIRGINIA M. COOPER

Considering the many places where food is prepared and served by Creole cooks, it is difficult to give the old plantation kitchen the setting it deserves. There may not be luxury or systematic methods in operation, modern equipment or furnishings but there is plenty of interest.
 Walls glitter with bright tin cov- CTS for pets and pans, clean iron skillets, large spoons and forks in reach, and shelves are stacked with dishes which have been in use for years. A Dutch oven is still found on the wood stove or fireplace, and checked gingham curtains at the small, fashioned windows with their wooden shutters add charm and cheerfulness.
 But aside from the delicious food prepared in it, this homely kitchen gives the world something more precious than fine cooking gives the stranger something that lives long in his memory. However crude the room itself may be, hos pitality and courtesy are extended to everyone.
 An old black nanny with spoon in hand stirs pots and pans to the tune of 8 typical Southern song. Through some unknown instinct the southern negro has come to possess in unusually full measure the art of cookery, and prepares some of the most delectable dishes known to the southern table. To them belongs the honor of discov- ering many of the strong-favored herbs they use seasonings which have done so much to make Creole cookery famous.
 A famous family dish" pre- pared in quaint old kitchens like the one I have described is:
 Creole Steak
 Wipe 8 large round steak. an inch thick, rub with salt and black pepper and brown on both sides in a smoking hot Dutch oven well greased with tablespoons of fat or lard. Do not cover the steak; brown one side, then turn and brown the other. Reduce fire, add
The Waterbury Democrat., 1934-04-20

low baking dish. Strain over sauce, add Madeira and bake 20 minutes in a moderately hot oven.t Serve from baking dish.
 POached Fish
 Put the fish on bed of chopped onions and green peppers. Moisten with a few tablespoons of white wine and dot all over fish and veg ctables with bits of butter. Cover and cook slowly, basting often. Season with salt and pepper and serve.
 There are innumerable sauces for fish made with wine--white or red-that add immeasurably to the deliciousness of the concoction. The simplest way to prepare such a sauce is to make rich white sauce. add the yolks of two eggs to two cups of sauce and two table spoons sherry. Pour this sa0c0 over cooked fish, sprinkle with grated cheese and brown under the flame of the broiler before sending to the table.
The Waterbury Democrat., 1934-04-20

uitely needed in the diet.
 am, of course, against bribing children to make them eat substan- tial foods; but suggestion is per- missable. Suppose you have a child that refuses to eat the plain foods needed for physical develop ment. Instead of the usual coax ing or -scolding, casually show him the delicious dessert you've made =. q favorfte of his. Do not say, "You can have some of this if you eat your meat and vegetables and drink your milk" Take time to tell him how the staple foods build lasting strength, while the dessert, because it is sweet, gives quick en- ergy, is a source of enjoyment but is not lasting unless body building foods are eaten first.
 Children are avid for informa- tion, and not one in a hundred knows anything about his own body, that it is machine (com- parable to daddy's car), and as such, must be given daily care. Step by step you can compare the two. The automobile is something that the child knows about; he sees the care father gives it and knows 1t is important. Now if you can transfer this same point of view to his body by Interesting and accurate infor- Yflation about how foods react as fuel to keep the body going, how good habits will make him more
The Waterbury Democrat., 1934-04-20
AT THE CHILDREN,S TABLE
TEACH THEM FOOD VALUES BY FAMILIAR COMPARISONS
By MARY HOPE NORRIS Founder-Mothers' Radio Round Table

pleasing to look at, just as a bright, shiny car p1eases the eye more than a dusty, spattered car, you will find him cooperating with you fully.
 In fact, I think you will discover his imagination will far outdistance your suggestions. He will probably drive you frantic with questions that may send you scurrying to your doctor or encyclopedia for an- swers. for you must not mis- lead him; you must tell him the truth.
 To return to our desserts, here are two recipes that will make the whole family do justice tNsthe main course so that they can hurry on to dessert:
 Cherry Banana Sponge
 Soak 1 tablespoon gelatin in 2 tablespoons cold water. Heat to boiling the syrup from No. can of, red pitted cherries, or 1-2 cups of your home-canned cherries, with enough water to make 1 cup of liquid. Add 4 tablespoons of sugar and pour over the gelatin. When dissolved, cool, and when beginning to set, add the cherries and 2 large bananas, diced. Serve cold, topped with whipped cream. This will make eight portions.
 Fruited Rice Snow
 Beat 1 cup heavy cream, add ? cups boiled rice and 1-2 cup con- fectioner's sugar. Add 2 cups crushed canned pineapple, drained of most of the juice. Chill; serve piled high in glass cups and gar- nish petal fashion with fresh strawberries or orange sections dipped in granulated sugar. Serves eight,
The Waterbury Democrat., 1934-04-20
FOR YOUR SPRING HOT.DOG FEASTS

There's romance in roasting hot dogs on long forked sticks, but sometimes no sticks are available; again, when a hurry, or too indo- lent to do one's bit, it would seem nice to have the hot-dogs handled in some less personal manner. Re- member to take along a popcorn roaster of the old-fashioned wire type, with long handle and you'll have an efficient broiler that can be managed with one hand by one man. Lay the frankfurters in the pepper, hand it over to him, and command him to shake the pepper gently over the coals until the franks are Drowned. It's a very satisfactory system.
The Waterbury Democrat., 1934-04-20
PLEASING THE MAN
Beef Steak With A Wine Sauce
BY CHLOE JAMESON

BY CH1OE JAMlSON
 Steak with mushrooms steak with onions these are univer- sal favorites of tn emen- of our land, but not the least bit new. Beef steak with wine sauce is not new, either, so far as it's origin is concerned. It belongs to that long ago period before prohibition, when good cooks were proud' of<the things they could do with little wine. But to the younger genera tion of men and to those who have forgotten the artistry of those elab- crate times, it will seef an innova- tion. And it is delicious!
 Beef Steak With Wine Sauce
 Pan broil a porterhouse steak Cor you may use tenderlo1ns) by placing the meat in a very hot dry pan; turn the steak quickly every half minute, keeping it covered as much as possible. Cook about minutes, or until it is done. Then sprinkle with salt, a little pepper and paprika, put a piece of butter on top and srinkle With arsley. pour over it 1-2 cup of consomme and 1-2 cup of sherry; when thor oughIy heated, add the juice Of I-2 lemon and serve at once.
 This is a dish to serve on a rath- CT special day, or when the man of the house brings friend home after a round of golf., Minute pota- toes go well with it, or finely shredded shoestring potatoes and buttered asparagus or new cauli- flower Hollandaise. Hurry with 1t before summer comes along and forbids the good red, meats and broiIs and roasts that men love so we'll. It is an ideal treat with which to taper off these last spring days. ,
The Waterbury Democrat., 1934-04-20
SAVING WITHOUT
 SCRIMPING
RICE-A WHOLESOME ECONOMICAL DIS H
By EDITH M. SHAPCOTT Former Home-Making Center-Ncw York

pan. Bring gradually to boiling point and let simmer for l hour or more, until tomato juice has been absorbed.
 INDIAN PILAU
 medium green peppers
 small onion, sliced
 cup boiled rice
 2 cups stock
 tablespoons butter
 Remove seeds and cut peppers into small pieces, saute in the but ter for 5 minutes, and remove. Saute sliced onion in same butter until delicate brown. Add green pepper, rice and stock. Turn into a casserole and bake in hot oven until thoroughly heated through. Serve very hot.
The Waterbury Democrat., 1934-04-20
EGGS IN TOMATO NESTS

Peel firm, medium -sized toma- toes and cut a piece from the stem end so the centers can be scooped out. Sprinkle the inside with salt and pepper and place up- side down to drain.' Into each to- mato nest break an egg, being careful to keep it whole as it comes from the shell. Sprinkle with salt and pepper, dot with butter and cover with buttered crumbs, or crumbs and a little grated cheese. Garnish the tops with finely minced parsley. Bake in a moderate oven until the eggs are firm. Serve with a cream mushroom sauce.
The Waterbury Democrat., 1934-04-20
Baked Ham fin Burgundy Sauce

One pound cold boiled ham, 3 tablespoons butter, 3 tablespoons flour, cup Burgundy, 1h cups bouillon or IF cups boiling wa- ter and bouillon cubes, # tea spon salt, l clove, bayleaf, tablespoon lemon juice, slice lem- on or 1s teaspoon grated lemon peel, 1 teaspoon sugar, 6 pepper corns, tablespoons Madeira.
 Melt butter, stir in flour and cook and stir until brown. Add Burgundy, bouillon, clove, bayleaf, lemon juice. salt, slice of leRlon sugar and peppercorns. Cook and stir until thick and smooth. Then simmer, stirring frequently for 30 minutes. Put cold boiled or baked ham cut in thin slices into a shall
The Waterbury Democrat., 1934-04-20

8 little hot water and let cook very slowly, turning occasionally and adding 8 little water if steak sticks to bottom of oven. Cook for 1k hours, or until almost tender. Re- move steak, add 1 tablespoon flour and brown to dark brown, stirring constantly; add F onion, cut fine, and cook until brown; add 1 cup tomatoes and let cook a few min- utes. Add 2 cups hot water, return steak to pan, add l tablespoon chopped parsley, clove garlic, if desired, A teaspoon thyme, dash cayenne, black pepper and salt to taste. Cover and cook over very low flame until very tender. Serve with the sauce it was cooked in. A small can of mushrooms may be added, if desired.
The Waterbury Democrat., 1934-04-20
JAPANESE ARTICHoKEs

terms with Japanese artichokes those knotty looking tubers of pale brown with the potato-like meat. Buy them, try them, either raw or cooked as a vegetable, or in salads. They are something very good to eat.
 A round of hot buttered toast, covered with a round of juicy erilied ham ana topped with an egg cooked in q round egg cup and garnished with finely chopped chivea makes another attractive
The Waterbury Democrat., 1934-04-20
REMOVES ONION ODOR

Never wash the hands with soap after peeling onions. Simply rub them with dry salt and the odor will disapepar. This is worth re- membering at the opening of the onion season, when hors d'Oeuvres trays and so many recipes for salad call for young onions :. scal- lions, to be exact.
The Waterbury Democrat., 1934-04-20
PRESERVING EGGS

When you have egg yolks left over from a cake recipe and are not ready to use them at once, put them in glass jar and cover them with cold water; put the lid on and set the jar in the refrigerator. When the yolks are needed, pour off the water, and they will be as fresh and moist as the day you put them in the jar. They will keep perfectly fresh for three or four days when treated this way.
The Waterbury Democrat., 1934-04-20

gested forms of starch Ik is, however, lacking in body cell building material and fat, and so, more than any other cereal, calls for cream rather than milk when eaten plain.
 We u 8 u a l ly serve rice as a vegetable W 1 t h meat, or with eggs as a des- sert. And there
The Waterbury Democrat., 1934-04-20

lished habits, but Americans have a feeling of incom- pleteness unless dinner ends with something sweet: Invariable, if I omit dessert, I find my fingers in the candy jar be- f o r e bedtime which convinces me that a bit of sweet food (after the meall is def.
The Waterbury Democrat., 1934-04-20

they are to be used: but dressing should never be applied to lettuce until just as 1t goes to the table. Acid quickly wits the leaves.
The Waterbury Democrat., 1934-04-20

is a logical reason TOT In1S, since the meat and eggs supply the pro- tein or cell-building material which the rice lacks. Also, the addition of tomatoes, green peppers, raisins or dates and lemon juice supplies minerals and vitamins which are present in very small amounts in the polished rice-the one we com monly use. So in considering re- cipes, do not-decide that the ones which call for these other ingre- dients are extravagant recipes. Rice is filling, satisfying for the mo- ment but it needs other foods to give it balance and com- pleteness.
 It is interesting to see the great number of different recipes that combine rice with other foods, and different countries. Here is the way the Mexicans serve rice with meat;
 MEXICAN RICE
 2 cups boiled rice
 1 tablespoon suet
 small onion, minced
 green pepper, minced
 tomato, finely clipped Put rive with suet in frying pan and let it cook or minutes. Add onion, pepper, tomato and season. ing of salt and white pepper. Let this stew with quart of boiling water until most of the water has been absorbed. Serve garnished with slices of hard-boiled egg. Rice pilau is a great dish in both Turkey and India, although it is widely different in each case. will give you the two methods for con- trast:
 TURKISH PILAU cup boiled rice 2 cups tomato juice small onion, minced 1-2 cup almonds, whole Mix the ingredients in a sauce-
The Waterbury Democrat., 1934-04-20

ADD SALAD DRESSING LAST
 Mixed vegetables, meat, fish or fruits may be marinated in little French dressing some time before
The Waterbury Democrat., 1934-04-20

For human food, rice is used more than any other cereal and provides one of the most easily di-
The Waterbury Democrat., 1934-04-20

All children-and the majority of adults-like desserts. It may be just another one of those estab-
The Waterbury Democrat., 1934-04-20
plete. Here is the recipe which I always use in my home:
 Fruif .Cnr,1v,nfQ

Cover dried apricots with cold water. Soak overnight. In the morning bring to boil and cook slowly until tender. Strain and add a cup of sugar to cup of fruit. Add one tablespoonful of cinna- mon and half teaspoonful of cloves to each quart of pulp. Simmer slowly until thick.
 "This will keep indefinitely if stored in sealed jars, and is really delightful served with roast beef, pork. fowl or even with fish,