davidaulloa/AmericanStories huggingface dataset:
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20
NOTICE FOR PUBLICATION.

United States Department of the In
terror, General Land Office, Great Falls,
Montana, Oct. rs, 1884.
Notice is hereby given that on March
g. 1884, Leon King of Rawdon, Quebec,
Canada, filed in this office his applica-
ton Serial No. 079725, to exchange the
SWMNW14, NWASWA Sec. 13, NEK
seq, SEANEA Sec IA, T. 80 N. r. 26
w. p NJ Montana, for timber of an
equal value to be cut from a portion
of Section IL, T 80 N. R. % w. P. M.
Montana, under the act Of March 20,
1922 az Stat, 1861 as amended by the
act Of January 80, 1929 (45 Stat, 1145).
The purpose of this notice is to al
low all persons claiming the timber
selected, or having bona fide objections
to the application an opportunity to
file their protests with the Register of
the U. S.. Land Office, at Great Falls,
Montana
THoS. F. CORDIALLY,
nzS-dzs-4t Register.
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20
AHEAD-YEARS AHEAD.

Alfred P. Sloan, Jr., head of General
Motors, in a recent article, says that
amazing changes and extraordinary
wealth and prosperity lies ahead. 1t will
come, he says, when people start to
adopt the changes which science has
wrought in the last five years Eco
nomic conditions have diverted their
attention. They have ignored what is
going on in the way of scientific pro-
gress Changes in houses-the homes
in which we live-which are as great
and as revolutionary as the change
from the blackboard to the automobile
are at hand
These changes are:
Air conditioning in homes--~sfrps,
factories and office buildings. Temper
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20

Maybe families aren't as large as they
used to be, but we know lot of them
that can talk and act mighty big.
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20

atures and humidity can and are being
controlled by new devices Disease
breeding dirt and dust can and are be-
ing removed from the air one breathes.
Many of the causes of discomfort and
ill-health can be controlled. -
The type. speed and comfort of rail-
road trains is another revolutionary
change which Mr.. Sloan believes is
coming rapidly. Already new type trains
are being used in an experimental way.
The changing of this equipment in it
self will provide vast army of work
men employment.
Science has not stood still in the last
five years. Changes for better things
have been planned. The upset in eco
Monies has merely postponed some of
these changes which would have been
well on their way to adoption, Mr.
Sloan believes. One has only to know
that the population of the United States
is about 130,000,000 people and that
there are about 100000 homes to-
gether with the fact that American peo-
pie adopt changes for the better more
rapidly and readily than any other in
the world. to realize the significance
of these statements.
Private industry and private initiative
which have so courageously carried this
country to leadership in the world will
again lead it out of the economic dol
drums if given a chance.
There are interesting days ahead Our
children and their children will accept
as commonplace what we are now
shaking our doubtful heads over
Clinton County Republican News, St
Johns, Mich
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20
WE MUST PRESCRIBE FOR
OURSELVES.

At the low point in a business de
preston, a man whose personal affairs
were in bad order, wrote: "The big
business leaders have made horrible
mess of things
1t did not occur to the man to accuse
himself and exclaim: Il have made q
horrible mess of things"
| He had had six years of uninter-
rupted prosperity in which to put his
house in order He might have utilized
the cream from those fat years. He
could have paid off the mortgage on his
house, retired his business obligations
and accumulated surplus to tide him
over hard times. II he had done these
things and if several million others had
been as frugal, the crisis that later dis
tressed everyone\m might not have occur
red.
Too many of as are disposed to
blame the system when we are in diff
ficulties. The SYSTEM under which we
operate is based on freedom of individ-
ual enterprise Each Of us is allowed
loose rein in the management of his
affairs. We may save money or spend
it. We may work or loaf. We may in
sure our lives or take chance on leav-
ing our families destitute. The govern
ment and public opinion exercise only
moderate control.
When everyone is happy and we'll
fed, we hear hurrahs and hosannas for
the genius of our business leaders. Some
Of these leaders come to believe that
they are really Napoleons of finance
and industry. They become orascular.
The wise man, however discounts such
nonsense because he realizes that all
men are human and thet excessive am
bition leads to Waterloo.
| Instead of relying on the wisdom Of
others, he puts his faith in his own
common sense. If his earnings double
and triple in good times, he takes the
surplus and puts it where he knows it
is safe While others are borrowing
money at the peak Of prosperity, he is
rapidly getting himself out of debt
How many have the courage and
foresight and independent judgment to
follow this obvious procedure? History
reveals that such common sense is rare.
Too many men pay in hard times the
debts acquired in good times
It's no use relying on business leaders
or government to save us from the
consequences of folly. Each Of us must
be his own physician. If we will dag
nose our condition and prescribe the
remedy promptly, we can enjoy perm
anent economic and financial health
News, Van Mugs, Calf
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20
TAKES PROPER STAND.

At its meeting a week ago the Libby
Commercial Club adopted resolution
for which it should be commended. We
have reference to the opposition voiced
by the club to proposed legislation that
would legalize gambling in Montana.
No good can come from gambling
and it is strange that intelligent men
will advocate the legalizing of such a
pernicious practice If conducted legally
and as business, the result too often
is misery, suffering, the absconding of
funds, Suicide and the ruination of lives.
1t transfers the wages and salaries of
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20
AHDE-OUT' WILL ENTERTAIN
THE WHOLE FAMILY

"Hide-Out" is one of those rare en-
tertsinments you like to see often but
don't see often enough.
II is the story of the reformation of
jolly playboy-racketeer through his
unwilling precipitation into the midst
of rural atmosphere. Robert Mont
gomery plays one of his most whimsical
roles. At Kootenai Theatre Sunday and
Monday.
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20

men who toll into the hands of para
site group who are a detriment 10
society. And legitimate business is
always a loser. There is not one sound
argument in its favor
Again we say the Libby Commercial
Club should be commended for taking
a stand against the legalizing of gam
bling in Montana.
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20
The Words Of Wi,dom

I'VE listen to words OF wisdom" said
ELI Ho. the sage Of Chinatown, "but do
not especially enjoy Them unless they
do not happen to be In agreement with
our own particular business lnterests.s
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20

Tax Commissioner Fox asserts that
half the automobiles in the state are not
listed for taxing purposes. Just the
same, Brer Fox, they're on the eating
end of the gasoline business-Weston
Democrat, Weston, W. Va
The Western news. [volume] (Libby, Mont.) 1933-current, 1934-12-20

Seek you the City of Happiness?
1t is located in the State Of Mind.
Advertising makes a good business
better.
The Waterbury Democrat., 1934-11-20

London has more men than wo- men,
The Waterbury Democrat., 1934-11-20
But When Made Into Pie, It Hardy Has 8 Chance to Grow Geld
 BY MARY E. DAGUE
 NEA, service Staff Writer

If there's man in the world whose favorite pie isn't pumpkin, I've yet to meet him-or else he's a dyspectic!
 We've had pumpkin pie as long as we've had country, nearly. At least tradition declares that our Pilgrim fore-mothers baked 1t for that fomaus first Thanksgiving celebrated 313 year ago. Whether they did or not, it's our chief aH- American dish.
 I've been collecting recipes for pumpkin pie for so long that I'm convinced there are almost as many recipes as ther are cooks. Men especially are immovable about the way their pumpkin pies should look and tatte-how much spice there should be and what kind-whether to use molasses, how about rum, and so on. Then there's the question of whipped cream. Some people like it and it's all right, I suppose, but to me it's gliding the lily, A topping of cream cheese whipped with milk until light and creamy is not so bad, but whipped cream-not for my family!
 There's one point about pump kin pie on which everyone is agreed-it must be thick and smooth. so with this to start from I'll give you two recipies-one con- cocted by Miss Charlotte Field, chef of the Hotel Lexington, New York city, the other my own.
 Pumpkin Pie (NIiss Field)
 Two cans strained pumpkin, HA2 teaspoon salt, ? teaspoons gin- ger, 1-2 cup evaporated milk, 1-2 teaspoon ground cinnamon, 1-2 cup
 molasses, 1-2 cup brown sugar, l derertspoon rum Cor rum syrupl, 2 eggs we'll beaten.
 Mix thoroughly and pour into a pie tin lined with a good substan- tial pastry. Bake 40 minutes in 8 moderate oven until good and solid an dslightly Drowned. Don't cook so fast it bubbles.
 How to Prepare Pumpkin The stewing or baking of the pumpkin is the first step in the preparation of the pie and l feel that it's a most important one. Beking is the simplest method be- cause the vegetable is merely cut in halves, the seeds are removed and 1t is placed, cut side down, in a dripping pan and baked until ten, der. Then scrape from the shell and force through a ricer of CO., lander.
 To stew a pumpkin, wash and cut in narrow strups. Remove the seeds and pare off the yellow shell. Cut in cubes and put in a heavy aluminium or iron kettle. Add just enough water to prevent burning, cover and cook over a good fire until pumpkin is tender. Remove cover and cook over a low fire un- til pumpkin is dry. Stir occasion ally to prevent sticking. It takes four or five hours to stew pump kin. Rub through ricer when dry. Sister Mary's Reicpe If you use canned pumpkin, cook it over a low fire until quite dry.
 One cup sifted pumpkin, 3-4 cup light brown sugar, tablespoon
The Waterbury Democrat., 1934-11-20
Potato OInelet

 A plain potato omelet made with left over boiled potatoes is made by cutting the cooked potatoes into small dice and mixing them with enough white sauce to moisten. Melt 1 tablespono butter in saute- pan and when hot put in the pots- toes, spreading them evenly over the pan and allowing them to saute until Drowned on the bottom. Then loosen from the pan and turn as you would an omelet, folding the potato omelet and slipping it onto a hot flat dish. Garnish with spriGs of parsley.
 The German cook makes pota- ! toomelet with beaten eggs instead of the cream sauce. Dice the cold coked potatoes in small dice, melt in pan, put in the potatoes and saute them until they are nice ly Drowned on all sides. Season well with salt and pepper and pour over l 2 or eggs beaten as for plain om-
 elet. Sprinkle minced parsley over the top anS cook until the eggs are firm. Turn out on the hot plate and serve at once.
 A crust of leftover mashed po- I tatoes whipped up with a little egg
 and spread over the top of casse- role dish of meat such as lamb or praised beef with brown gravy makes an excellent top crust. Dot l with bits of butter and season well | with salt and pepper.
 l Add diced cooked potato 10 l creamed corrote or peas and you 1 have a dish that goes much far ther and is nice change from the plain vegetable. For decorating the mixed grill, use leftover mash ed potato whipped up with lit tie beaten egg and put through a pastry tube in scallops. Brown | lightly under the broiler. This adds both bulk and completeness to the main dish and is attractive, too.
The Waterbury Democrat., 1934-11-20

of left over potatoes as it is of those that are freshly cooked. Left-overs can be elaborated at
 so little cost into quito attractive
 recipes, among them these which
 find are new to most home
 tables:
 | Crouton of Potato
 | Cold mashed potatoes make a
 very risp and tempting founda- tion for the service of creammed fish, chicken or dried beef. Add
 egg to each 1-2 cups of potato
 and beat we'll until light. Season
 with pepper, salt and pack into a 1 well-buttered border mold. Cover with oiled paper and bake for 30 | minutes in a moderate oven. Re- move and let stand in the mold for ten minutes, then turn out and fill the center with creamed fish or any other creamed meat dish.
 An easier method is to spread the potato mixture out on a buttered
 plate, having the layer about l
 inch thick. Gu in rounds, roll in flour and saute in hot butter as you would fry bread for a large cror- ton. Remove to plate and use as a foundation for the creamed dish.
The Waterbury Democrat., 1934-11-20

Clipped Beef, Bacon and Tomato sandwiches-sepafate small jar chipped beef and grill with IF slices of bacon (notch edges to prevent curling) until crisp, having the beef placed in between the rows or bacon sog hat the beef may broil in the bacon fat. Toast Is slices of bread, cut IA inch thick, on one side, and spread the untoasted side with thin layer of butter and then a very thin layer of Prepared Brown or Yellow Mustard. On the untoasted side of 6 slices of bread, place strips of bacon and enough clipped beef to cover. Top with slices of toast, having the un- toasted side down, then arrange a layer of thinly sliced tomatoes (2 tomatoes will be needed) and a leaf of lettuce on each, and top with slices of toast.
 Baked Pears-Peel pears, cut in halves and core. Sprinkle gener- ously with either white or brown sugar and dot with bits of butter. Add only enough water to keep from cooking dry (about 1-4 cup) and bake in moderate over (35O to 400 degrees F.) either covered or uncovered, until tender. If de- sired, while the fruit is still hot, place a marshmallow on each half pear and 1t will melt slightly. Serve warm or cold, with or without cream.
 Chilled Tomatoes in Bacon Jackcts-For each serving, use 2 strips bacon, notching edges with sharp pairing knife to prevent curl Ing when cooking. Cross bacon in center. and on top of cross place l-2 of a tomato, with cut side up.
The Waterbury Democrat., 1934-11-20

New and easy methods for cook ing are always received with ac- claim by those of us who have the modern come-out-of-the- kitchen attitude. ,.
 One of the most recently simpli- f;e6 methods is the baking oi hams. 1t ali centers around the fact that the packers have done sone intensive research on meth ads of curing hams to produce that moist. mild, sweet cure that is inst right in flavor and needs no '.doctoring" by the cook.
 When hams were firstc ured, the sole idea was to put the meat into condition which would keep for a long time. They were heavily saIted and smoked so that they were quite dry and very salty. With new controlled methods these over- saIted oyer-smoked hams are no longer a problem.
 them. boiling the ham for several hours. followed by a short roasting period was designed to cook these nld method. heavy cured hams.
 Soaking and parboiling are no longer necessary with the mild cures. You can start right out and coast the hame from the begin ming, developing much finer roasted flavor than was possible when the meat was first boiled.
 We've even discarded the GOV cred roasting pan and are now using the rind of the ham to pro- tect it from drying and to keep ir the original delicious flavor. Just wash the ham and leave the rind on. Place it in baking pan pig enough to hold the ham and tho fat as it fries. out. Turn the fa' side of the ham up so that the melted fat will haste the ham and keep it juicy.
 The oven should be a very slow one, as slow as for an angel 1000 cake and the time will average 2s minutes to the pound.
The Waterbury Democrat., 1934-11-20
NewAnd Easy WaysO Of
 Cooking Always Good
One of the Latest Is Simpl6ed Recipe for the Baking
 of Hams Dependent on the Curing

About an hour before the ham is done take it out, pour off most of the fat, remove the shell-like rind and add brown sugar or other flavoring.
 A mixture of brown sugar and fine bread crumbs makes an ex- cellent crispy crust and should be
 used with whole cloves. For a change you may like 8 fruited
 coating, consisting of orange. and pineapple juice, grated orange rind and some white corn syrup
 Small pieces of fruit like, cherries and pineapple may be buried in
 the fat of the ham and impart
 both flavor ana a most attractive appearance.
 Another coating which lends a delicious flavor is a puree of dried apricots. These, too, may be used with whole cloves.
 The last hours cooking should proceed just as slowly as the first, in a 300 degree F. oven. Mild cured hams respond marvelously to this simple roasting process and give a better flavor, as juicy ham and a more attractive ham. than the old method.
 Coatings for Baked Ham 1.-Mix 2 cups brown sugar with 1 cup fine dry bread crumbs and spread over the surface. Stick ham with whole cloves at inter vals. 2.-Mix the juice of 2 oranges, F cup pineapple juice, F cup white corn syrup, and h cup white sugar with the grated rind of a half
 orange and pour over the ham. Baste once or twice during the ! last hour. Use small pieces of fruit to adorn the ham. 3.-A puree of 2 cups of sweet
 ened dried apricots spread over the ham and dotted with whole
 cloves.
 4.-Any fruit juice including
 cider, prune, pineapple or juice from canned peaches may be used over the ham during the last hour
The Waterbury Democrat., 1934-11-20

of Prepared Brown or Yellow Mus tar and 1-2 tablespoon brown su- gar, and then sprinkle with salt. Bring ends of bacon to center of tomato, overlapping and securing them with a toothpick. Place in Q shallow pan and bake in a mod erately hot oven GAPS degrees F) for 20 minutes. Garnish by plac- ing a Preserved Sweet Pickled Onion on each toothpick.
 ..Buttersc o t h Refrigerator Cookies-Combine 2-3 cup grant, lated sugar and -1-2 cup brown su- gar and add 3-4 cup melted short ening (measured, then melted). us- ing part butter. Add ? eggs and mix well, then add teaspoon xa- nilla. Sift cups pastry flour (sifted once before measuring) with 1-2 teaspoon soda, add to but ter mixture and mix we'll. Add cup Rice Flakes (measured. then crushed). Pack into a pan lined with waxed paper and chill at least six hours before baking. Slice very thf4lly and bake in hot oven (425 degrees F) for about 5 min- utes. Makes 4 dozen cookies.
The Waterbury Democrat., 1934-11-20
Thirty Minute Menu Magic

Even planned daily schedule W s herself hurryng nome prolonged lengthy shopping trp wie in This is pull long cherisno Sat Houdini who doury preocea aiad generous of the pantry canned fish dro reishe jells ana canne1 they prove Then reasonable supp adap meal will be assured lI ID paseu o quick recipes and menus
 Cream Mushroom (ready-to-serve) sal.ed WMers
 Chinred Sandwiches fosato Cross Pickles Ceiery S'""e" -"
 Pearss Cookies o
 ... 4. so,,a, ConSoi"'"e rocIca Macoroui Brown Trangles
 Bacon Jackets+
 Cuirah' "e'' Er,t Cun Buferscotch Refrigerator Cookies" Conee N--> (s) Indica bleoW,
The Waterbury Democrat., 1934-11-20

that they HGSu scarcely be con- sidered W h e n planning econo- my meals. But if you will consid- CT them for q moment you will see they could see that they could be made to serve us in many more ways than we usually em- ploy.
 This is as true
The Waterbury Democrat., 1934-11-20

molasses, 1-2 teaspoon salt, 1-2 tea spoon ginger, 12- teaspoon cinna- mon, eggs,.2 cups rich milk, plain pastry.
 Add sugar, molasses, spices and salt to pumpkin and mix thorough ly. Add eggs, one at time, beating each egg well into the mixture.
The Waterbury Democrat., 1934-11-20
CLEANING UPHOLSTERY.

Upholstered furniture should be cleaned and aired frequently. Be sure to get reliable cleaning fluid and then learn to put it on cor rectly. Using a large piece of cloth, rub the fabric with the fluid. Apply 1t sparingly and work rapidly to prevent rings and spots Then, when one small area has ben moistered. take a clean clots and rub 1t dry.
The Waterbury Democrat., 1934-11-20
Some Menus

A few days ago had a letter
 from a mother asking for menus suitable for a boy of eight. Theso menus are planned for the child from seven to nine. Cream Of corn soup, toast sticks. carrot straws. rolled oats cookies, lemonade or orange juice. Creamed lamb on toast, lettuce sandwich. baked apple, cocoa made
 with milk. etuffed baked potato. hearts of celery. cinnamon toast, eggnoe. Croam of tomato soup, tonnted crackers. peanut butter and let. tuce sandwich. baked pear, singer cookie. milk.
 Egg poached In milk on toast. sliced menu with sugar and cream, molaasts cookie. grape juice.
The Waterbury Democrat., 1934-11-20

Add milk and stir until smooth.
 Turn into pie dish lined with plain
 pastry and put into a hot oven
 (450 degrees F.) for ten minutes.
 Reduce heat to $50 degrees F. and bake 50 minutes longer. This rule will fill pie dish 8 inches in diameter and 1 1-2 inches deep.
The Waterbury Democrat., 1934-11-20
Potpie For
 Delicious Eauor

Meat and vegetables are combin- ed in many tempting ways, but none more tempting, in the opln- ion, of Inez s. Wilson, home econ omist, than the potpie where the excellent flavor of the meat adds | to that of the vegetables and makes the whole dish appetizing
 Veal Potpie with Dumplings
 2 pounds neck or shoulder or
 veal.
 IA pound salt pork
 2 or 8 medium sized onions
 1-2 cup diced celery
 2 or 4 carrots, diced
 2 cups potato balls
 2 tablespoons flour
 1 cup small peas
 Salt and pepper
 Dumping mixture
 Gu the veal and salt pork into cubes. Cover with water and let simmer for an hour. Then add the onions, diced celery, and carrots and season with salt and pepper. Cook slowly for fifteen or twenty minutes, then add the peas and thicken with flour smoothed in cold water. If necessary add more liquid. Drop the dumplings from the end of spoon and let them rest on top of the vegetables and meat. Cover closely and cook for twelve minutes. Serve at once.
 This dish makes almost meal in itself. The only accompaniments 1t needs in order to completely bal ance the meal are crisp salad, hot rolls, dessert and beverage.
The Waterbury Democrat., 1934-11-20
--------- SAVING WITHOUT SCRIMPING ---- PRACTICAL ECONOMIES USING THE POTATO
BY EDITH M. SHAPCOTT - Home Making Center-New York

; It may seem, on first thought,
 that potatoes both sweet and white are such inexpensive vegetables
Evening star., 1934-02-08
Women Banished.

Buckinghamshire, England. has
banned women from its police force
Evening star., 1934-02-08
CORNELL TEACHER DIES

ITHACA, N. Y. February HP.-
John w. Hebel, professor of English
at Cornell University, died here last
night of a heart attack He was AZ
years old.
Born at Auburn, Ind, he studied at
Indiana University. Cornell and
abroad, joining Cornell faculty in 1914.
He was advanced to a professorship
In 1929.
In 1881 he published the works of
Michael Drayton in five volumes. He
served as captain of infantry in the
World War.
Milford chronicle., 1934-09-07

Rev. and Mrs. Mckee were called
to attend the funeral of Rev. Nc
KEGS niece at Philadelphia last
week.
Mr.. and Mrs. William Lynch and
daughter entertained over the week
end relatives from Chester, Pa.
Mrs. Cove Bennett was i'll last
week.
Miss Mildred Bennett left Monday
to resume her position as teacher in
Lewes School for the sixth year.
Mr.. and Mrs. John Furman and
sons of Wilmington were dinner
guests Sunday of Mr.. and Mrs. J. c.
Evans.
Mr.. and Mrs. Austin A. Wilgus
had as their weekend guests, Mr.
and Mrs. A. Stanley Wilgus Of
Washington, d. C., Mr.. and Mrs.
George Wells of Milford, James l..
Cashin, Mrs. Lydia DOllard. Miss
Lillian DOllard and Miss Ruth Pitt
of New York City.
Mr.. and Mrs. James Leary and
daughter. Mrs. Charlie Hickman at
tended the funeral of Mr.. LeaTy's
sister. Mrs. John Cooper at Chester,
Pa, Saturday.