davidaulloa/AmericanStories huggingface dataset:
Evening star., 1934-10-03
BUSINESS PIONEERING,
RETAIL'LEADER SAYS
Restaurant Men Urged to Keep
Confidence in Flag if Not in
N. r. A. and Blue Eagle.

CHICAGO, October 3 (P)-Business
was described as pioneering again to
find way back to prosperity" by
David Ovens, Charlotte, N. c., pres
ident of the National Retail Goods
Association, in an address before the
convention of the National Restaurant
Association yesterday.
Ovens told the $500 restaurateurs
it had been "a popular pastime for
official Washington to attack busi-
ness men and to look with unfrJendly
suspicion on our leaders.
1--WE business men may be wavering
in our faith in the national recovery
act, and We may not think much of
the efficacy of the Blue Eagle, but We
must not waver in our faith in the
American flag, under which We have
prospered for $50 years." Ovens said.
Evening star., 1934-10-03
Slir in Writing Aids Case.

Slip in Writing Aids Case.
Apparently the writer of the ransom
communications gave no thought to
the fact that in seeking to establish
himself as the writer Of the original
note investigators would be able to
learn that he had torn two different
notes from the same paper.
Throughout the correspondence
"John" was seeking to prove his au-
thenticity by citing the three holes as
clinching evidence. He might have
satisfied Col. Lindbergh more readily
If he deliberately had torn each note
unevenly and mailed the parts sep
arately.
Finally, at Col. Lindbergh's demand,
he agreed with great reluctance to
submit the baby's sleeping suit as "a
token"-not because Lindbergh was
not satisfied he was dealing with one
of the actual kidnapers, but because
he wanted proof John" still had the
baby safe in his care.
Evening star., 1934-10-03
US. MAY CONVERT
MORE Of ITS DEBT
Treasury Considers Seeking
Lower Interest by Re-
financing.
Miss Marjorie Tate,
BY the Associated Press.

With the approach Of the October Is
date for cessation of interest on 81 200
900 900 of called fourth AZ per cent
Liberty bonds, Treasury experts today
surveyed the possibility Of converting
more of the Nations debt into lower
interest issues.
The Presidents reference in his re-
cent speech to the sl0,000,000, 900
British conversion operations in 1882
substantial additional amount Of
this issue might be called October Is,
effective six months later
In addition to those already called,
S3,270, ,000,0 900 of these bonds are out
standing, as we'll as s535, 1881 500 Of
first 4As. which may be called as Of
June Is by giving three-months
notice.
British Saved Millions.
Mr. Roosevelt pointed out that the
British conversion Of IS into 3l2s saved
$3.50, 100000 in interest annually. If
the United States 4L4s could be con-
verted into 10-12-year 3As now be-
Al6 OA1ClCo 4Ol IdllCO UOlllo, tllC III .
terest reduction would be $38,059,8l5.
Whether such program could be
put through under present market
conditions, unless the Government
was willing to add to its relatively
short term debt, was considered
doubtful in some financial circles,
however.
Banks Preferred Short Term.
Observers noted that only about
$500. 100000 Of the currently called
Liberties had been offered for the
314s, as against $500, 100000 for four
year 2l2 per cent notes. on which
the books have closed. Treasury Off
Gals said most of the notes were
taken by banks desiring to trade some
Of their long time bonds for shorter
maturities.
Great Britain's exchange was an
entirely orthodox procedure. The
bonds were callable and holders who
did not want the new issue got cash.
Preceding the conversion, Great
Britain had adopted a budget -balanc-
ing program including slashing of
expenditures and imposition of new
taxes.
Evening star., 1934-10-03
BETTER ROAD SOUGHT
Keystone Club Asks Improvement
~ Chasanaake Reach S<rsfcb

OF chesapeake Beach Stretch.
Recommendations for extensive i'm
provement of the highway from
Washington to Chesapeake Beach, in
cluding Maryland routes 4, 416 and
26O, were made today by the Keystone
Automobile Club. The suggestions
were said to be based on a study just
completed by William S. Canning, en-
gineering director of the organiza-
ton.
The report lists places where dan
gerous curves and poor paving should
be eliminated and proposes the wild
ening Of roads into three and four
lane highways at certain points.
Evening star., 1934-10-03
THOMAS ASSAILS N. R. A.
Socialist Candidate for Senator

Belittles Blue Eagle Shift.
NEW YORK, October 3 (P.-Nor-
man Thomas last night called the
Blue Eagle still bird Of prey" des-
pite a shift in its control.
AS Socialist candidate for United
States Senator from New York, he
was addressing rally Of 300.
1T doesn't matter much who keeps
the Blue Eagle. whether it's three
commissions or one autocrat," Thomas
asserted. The bird is still blue and
very blue at that. The eagle, as you
ought to know, is a bird of prey"
Evening star., 1934-10-03
Defiance Overcome.

The prisoner at first was defiant, the
Ledger says. Ultimately be weakened,
the story goes on to say, and gave a
general outline Of the kidnapping. At
present, the Ledger's informant said.
Evening star., 1934-10-03

labor class, can be directly traced to
occupation.
Here are the comparative death
rates from tuberculosis, pneumonia and
accidents in different classes Of occu-
patton:
Evening star., 1934-10-03
Links Suspect in kidnapping

William 3.
Dennis,
Dho identified
the picture OF
Bruno
Hauptmann as
the man he
met on q road
the night of
the Lirldbergh
KIDNAPPING.
Dennis asserted
Hauptmann
StODped him
on q road
leading to
the Lindbergh
home and
borrowed a tire
pump, saying
he had
punctured his
tire trying
to get out OF q
ditch.
A. P. Photo
Evening star., 1934-10-03
HAUPTMANN TRIAL
FIXED OCTOBER L.
Court Denies Defense Ap.
peal for Sixty Days to
Prepare Its Case.
(Continued From First Page.)

Hauptmann's home metal punch de-
vice which could have been used to
puncture the identifying holes.
Evening star., 1934-10-03

"I can be ready to go on trial Oc-
tober 10, Foley said last night. ANY
delay in the trial beyond then will
come from some other source than
myself. When New Jersey is ready
we will give them the right Of way"
The Waterbury Democrat., 1934-03-02
= = FOODS FAVORABLE TO BEAUTY = CARROTS FOR YOUR
 GOOD COMPLEXION
y KATHLEEN MARY QUINLAN
 Noted Stylist in Beauty

But winter carrots, which are stronger in flavor and not so ten der, or carrots that have been shipped in from long distances are not so succulent. We need to dress them up in order to enjoy them Very often they are best when com bined. with some other food.
 I like very much a baked carrot recipe which my cook makes with bacon and cream sauce in this way:
 Carrots with Bacon
 Cook whole carrots .(s,raped or peeled) in boiling salted water to which a teaspoon of sugar lNas been added. Dice them. In the bottom of buttered casserole place lay CT of carrots, sprinkle with diced bacon which has been tried out to a golden brown; cover with me- dium white sauce seasoned with a little chopped onion and minced parsley: sprinkle with bread crumbs, dot with butter and repeat until the dish is filled, having a layer of breadcrumbs on top. Bake for 25 to 30 minutes in medium oven and serve in the casserole.
 Carrots make a very nice relish without any treatment other than shredding them into long match stick and crisping them in ice water. Put them on the dish with curled celery and green and ripe olives,a nd you have bright color contrast, as well as new flavor. Oranges and carrots go'very well together in this salad, which is
The Waterbury Democrat., 1934-03-02
F ,,N SISTER lMARYS @SI KITCHEN

with one of the popular beverages which have.been made legally avail able again.
 In choosing fish for salad it's well to select a firm-fleshed variety. Cod, halibut, hsddock and salmon separate into firm, coarse flakes that do not crush when combined with other materials. Scallops, shrimp, crabmeat and lobster are generally used in party salads. Scallops might we'll be used in the everyday luncheon salad, because they are full of minerals and not as highly favored as the other va rites of fish.
 The most important step in mak- ing successful fish salad lies in thoroughly marinating the fish in lemon juice before combining with other materials. Allow at least an hour for the fish to stand in it's marinade on ice.
 To Heighten Flavor
 While the choice of additional material requires careful consid- eratlon, 1t is less essential than the seasoning. In many instances the added material also contributes seasoning, as in tRe case of celery. Uusally extra ingredients are add ed to give body to the mixture and subdue the strong fish taste. The addition of capers to many fish salads is vast improvement. Fine ly shredded cabbage is inexpensive and makes an excellent substitute for celery with such fish as cod, haddock, haIibut and scallops. Shredded leaf lettuce combines we'll with such fish as salmon and tuna. Green peas, canned or fresh ly cooked, are good with shrimp, salmon and tuna fish.
 Hard cooked eggs often are add ed to fish salad, but they are used in the capacity of an calender rather than for seasoning or con-
The Waterbury Democrat., 1934-03-02

tablespoon four
 1 1-2 tablespoons four teaspoon salt
 pepper tablespoon sherry Melt the butter in the chafing dish, stir in flour, then gradually the milk; when smooth and creamy, add the seasoning, the
 meat cut in dice, and the oysters. Cook until the edges of the oy- sters curl, add the sherry and serve at once.
 Very often veal is cooked with tongue or ham which blend with it an dgive added flavor to the rec ipe, as in this one for Veal Outlets MonthOlon
 Cook the outlets in butter gar-
 nish with slices of tongue and
 sauted mushrooms and surround with Supreme sauce or a
 thickened gravy may be made of the butter and meat juices in the pan to which little white wine
 and seasoning should be added. Mushroom sauce is also a good choice for medallions- of veal or outlets which have been dipped in egg and crumbs and cooked in butter. And frequently the Cnef
 uses a zingara sauce and garnish tomato gravy garnished with shredded mushrooms, ham and
 tongue and favored with a little Madeira wine and cayenne.
 Cream together IA cup butter and 1-2 cup sugar, add egg, we'll
 beaten Sift together 1 1-2 cups flour (minus tablespoons fiour)
 2 tablespoons baking powder and
 IA teaspoon salt. Add alternately with 1-2~ cup milk to the sugar. butter mixture. Mix tablespoons of flour with 2 cups of chopped pitted dates, add to the pudding batter and flavor with 1-2 teaspoon vanilla. Pour into a buttered pud- ding dish and bake for 1 hour in moderate oven (350 degrees F.).
 Serve hot. with a branded hard sauce.
The Waterbury Democrat., 1934-03-02

es food for brain and tissues; they give us large amounts of sodium the mineral which aids digestion, counteracts acid and purif1es the blood; and carrots also contain io- dine which every person needs in some form to promote normal gland activity and to counteract certain poisons,
 It is my personal feeling that we do not care as much for carrots as we should because they are too fre- quently served in the same old way |. carrots simply boiled in salted water with little butter added. When one has carrots fresh from the garden in springtime, there is no better way of preparing them.
The Waterbury Democrat., 1934-03-02

IHeaL ELS a I0un- dalton, and elaborate it with an ex- pertly seasoned sauce. One very appetizing recipe is this one for
 Rlanguette . r Ancienne
 Veal from the shoulder Is cut into peices, blanched, cooled and strained, then cooked until ten- der in white stock, carrots, onions and a small bunch of herbs. When meat is tender, the liquor is thick ened with 8 roux of butter and flour, and when well cooked, the eggs and cream and strained over the pieces of veal which have been placed in another saucepan. Small cooked onions and mushrooms are added and when serving, a garnish of chopped parsley.
 If you will go to the trouble of cooking 8 calf's head I can give yo ua most tempting recipe which combines the meat with oysters:
 Calf's Head with Oysters
 1 cup of cold boiled meat from
 caif's head and tongue
 1 cup oysters
 1 pint hot mink
 2 tablespoons butter
The Waterbury Democrat., 1934-03-02

In arriving at his findings Dr Laird collected sleep data from a group of eight children ranging in age from four and Q half to eight years. The Investigation covered 8 period of approximately four months. Data was collected for nights on which the children were fed the cereal supper" for other nights on which they were, given the ordinary suppers to which they were accustomed in their homes, and for still other nights on which some rather indigestible food was included in the supper. In every case the best sleep records were made on the cereal nights"
 Data on how the children slept each night was obtained through the use of a number of delicate scientific instruments whichfi in ad- dition to the somnokinetograph for recording sleep movements, in cluded a thermograph to show changes in room temperatures, a chronokinetometer to show the du- ration of sleeup movements, and a kinetolneter to measure the total number of inches the mattress was moved by sleep disturbances dur ing the night.
The Waterbury Democrat., 1934-03-02


 Dr Laird adjusting the somno- kinetograph. the most sensitive sleep recording instrument yet de- velOped. 1t is so delicate that 1t registers even such slight mOve- mcnts in bed as a twO-inch shift of the hand. The long roll Of pa. per shows complete record of sleep movements during the night.
 (Right) Dr Laird shows one of his child subjects the record of her nights sleep.
 What children eat for their sup pers has an important influence on how they sleep during the night, according to the findings of Dr Donald A. Laird, director of the psychological laboratories at Coll gate University. A light supper in which the main dish consists of some such easily digested food as the familiar corn flakes and milk provides the best assurance of sound and restful sleep.
The Waterbury Democrat., 1934-03-02
TESTED
 RECIPES
Each Recipe Approved and Tested in a Model Kitchen
THIS VOGUE FOR HOT TAMALES
Nectaa'ine Cup

Nectafino Cup
 Peel 1 orange and remove skin from sections; peel 1 grapefruit and remove skin from sections; peel or 4 nectarines. In large fruit cups arrange alternate sec- tions of orange, grapefruit and slices of nectarine. Sprinkle with 8 litle sugar; garnish with peeled white grape; chill and serve.
 gOasty Luncheon Rolls
 Cut fresh white bread in thin slices. trim crusts; spread with cream cheese and butter which have been well blended. Sprinkle with paprika, roll and fasten with toothpicks. Brown in a hot oven, , or under the broiler flame. De- licious served with ceram of crn or cream of celery soup. The rolls covered with damp, cloth, set tn a cold place and kept until ready to toast them.
 Ham. Tomatoes and Rice
 To cups of cooked rice add cup of minced or diced cooked ham, { teaspoons each of minced onion and green pepper softened in butter and, enough canned toma- toes with juice to moisten as for q scalloped recipe. Mix well. pour into a buttered casserole, sprinkle with buttered crumbs and bake in a moderate oven until the crumbs are brown.
 sBacon-Potato Cakes
 To 2 cups leftover mashed pota- toes add tablespoons crisp diced bacon, teaspoon minced parsley, few drops onion juice, 1 slightly beaten egg. Mix we'll and form into flat round cakes; roll in fine crumbs and fry in butter until a delicate brown on both sides.
 STUFFED CALF's HEART
 1 onion. chopped
 1-2 green pepper. chopped
 i cupj chopped celery
 3 cups bread crumbs
 1-2 teaspoon salt
 Pepper
 2 teaspoons butter
 2 calf hearts
 Melt fat and cook chopped onion and popped in it for 4 to min utes; add crumbs, seasonings and celery and mix well. Slit on one side the two calf hearts which have been washed and trimmed or gristle and veins; sprinkle. inside and out with salt and pepper and fill with the stuffng. Sew up slits, praise the hearts in hot but ter or bacon fat, place in baking dish, cover with strips of bacon. add a little hot water or stock. cover dish and cook until 'tender in slow oven (300 degrees F.) until hearts are tender. Remove. make a gravy of the juice in the pan and serve around the hearts, garnished with parsley.
 Publishers of England issued 15,022 books last year.
 More than 1,537,903 persons wis., ited the London Zoo last year.
The Waterbury Democrat., 1934-03-02

ling eyes. For carrots with their deep orange min- eral content color and high are one of the very best of our pigment foods.
 Reviewing their mineral qualifl- cations for the moment ... they give us sulphur that great puri- fer which tones the entire sys- fapr and furnish.
The Waterbury Democrat., 1934-03-02

are so delicate that they are thought by some to be insipid.
 Veal is a very f n e, delicious meat which Eur opeans know how to cook in unusu- al ways that en- nance its natural flavor without over-powering it. Many of their m o s t tempting entrees use this
The Waterbury Democrat., 1934-03-02
HOW MUCH TO GET.

Here are some estimates that will help in figuring out how much to buy: Coffee: ID makes 40 cups; Sugar: l # lbs is sufficient for 40 cups coffee; Cream: 1 quart thin cream or 1 pt thick cream (to thin) is enough for 40 cups of cof- | ice; Lemonade or other similar | beverage: to gallons is enough for 100 servings, and you may all low 16 lemons to each gallon of lemonade; Ice Cream: 3 gallons should serve 100, or count. slices to each brick of ice cream; Butter: l lb pri tnbutter cuts into 40 small squares; bread: 1 ID loaf makes 24 slices of bread (12 sandwiches). Generally speaking the following amounts will serve 25 people: | peck potatoes; lbs onions; five No 2 cans tomatoes; 6 lbs mmeat (remoevd from bone); 10 punches celery.
 POPULAR QUANTITY RECIPES Salmon Loaf (Serves 25 people)y . tbsps lemon juice 2 tbsps grated onion 5 lbs canend salmon l quart bread crumbs 2k cups thick white sauce $ eggs
 1 cup water
 cups minced celery. .
 Add lemon juice, onion and sea- soning to salmon which has been carefully boned. Then make thick white sauce this way: heat IF tablespoons mazola in saucepan and cook tablespoon of minced onion in it until onion is yellow; stir in 1 h tablespoons cornstarch, add salt and pepper: Cook 2 min- utes, stirring constantly, then stir in a cup of milk and stir until sauce is quite thick; boil 3 minutes, strain. Add white sauce to salmon; |add beaten eggs, celery and crumbs. Shape into loaf and put in oiled baking pan. Pour cup of water around loaf and bake in moderate oven until brown and firm. Serve with tomato sauce, garnish top with slices of hard-cooked eggs and pimiento strips. (One 7-ounce can of pimientoes yields about whole pimientoes).
 Grapefruit, Orange and Date Salad
 Serves 48)
 No 2 cans grapefruit GIG cups
 12 navel oranges
The Waterbury Democrat., 1934-03-02
2 pkgs pasteurized dates
 |. T.

2 pkgs pasteurized dates
 "A maraschino cherries q large jar)
 Peel oranges and cut in sections: : drain juice from grapefruit. Pit the dates and cut lengthwise with wet scissors; cut cherries in halves. Arrange 3 sections of orange and 3 sections of grapefruit alternately as spokes in a wheel around F cherry in center. Place F date from each section of orange to cherry in center.
 Chocolate Sauce for
 Ice Cream and Puddings
 (50 servings)
 9 sqs chocolate
 F cups white karo
 4 cup water
 cups evaporated milk
 1 tbsp vanilla.
 Melt chocolate in double boiler, over hot water. Add water slowly, stirring until smooth. Boil until it forms very soft ball in cold water, remove from fire, add milk and vanilla.
The Waterbury Democrat., 1934-03-02

It was good advice - that old fashioned one about eating carrots
The Waterbury Democrat., 1934-03-02
pretty to look at, too:
 Orange-CarrOt Salad

Prepare lemon favored gelatin according to directions given on the package, substituting for 1 of the cups of water cup of un- strained orange juice, less two tablespoons tarragon vinegar: when just beginning to set, stir in l cup grated raw carrots and 2 cup chopped nuts. Pour over peeled orange sections or diced orange juice Jess two tablespoonfuls, gar nish with halves of nuts and serve with mayonnaise or cream dress ing.
The Waterbury Democrat., 1934-03-02
FISH SALADS FOR
 LENTEN MENUS
BY SISTER MARY NEA Service Stan Writer

Fish leads itself to many appe- tizing salad combinations for Lem ten meals. A luncheon of a veget- able cream soup. a fish salad, hot rolls or rye bread, and a simple dessert of fruit is nourishing and inviting meal.
 Smoked and salted fish can be used to excellent advantage in salads as well as canned and fresh fish. There is a smoked herring salad that seems to be a particular favorite with men and is especially suitable for supper salad to serve
The Waterbury Democrat., 1934-03-02
THE CHEF SUGGESTS - SERVING VEAL WITH PIQUANT SAUCES
HE CHEF SUGGESTS
BY JOSEPH BOGGIA
 Chef. The Plaza, New York

When a meat Is rich and full favored in it's own right, it is less in need of spicing special season. ing and garnishes than those which
The Waterbury Democrat., 1934-03-02
Tomorrows's Menu

Breakfast-Pineapp juice, cer. cal, cream, bread crumb omelet, relocated rolls, milk, coffee.
 Luncheon-Onion soup with cheese, apple and celery salad, graham bread, children's sponge cake, grape juice.
 Dinner-Vegetable loaf with to- mato sauce, red cabbage salad. le-gingerbread with whipped cream, milk, coffee.
The Waterbury Democrat., 1934-03-02

British producing companies VIII spend more than $2O,OOO,OOO on talkies this year,
The Waterbury Democrat., 1934-03-02

trast. Richly favored fish, such as tuna, combines with eggs to make delicately favored salad. Since eggs furnish much the same foou values found in fish, no n0urIsh-
 ment is sacrificed by the combina- ton.
 Picked beets cut in fancy shapes. pickles in infinite variety ana
 form, sliced stuffed olives ana
 shredded green and red sweet pep
 pers make attractive garnishes Tor
 salads as well as supplying pi- quant touch.
 Herring Salad One and one-half cups naked herring, 1-2 cup diced celery,
 cup diced cold boiled potatoes, l
 sweet pickle, hard cooked eggs,
 French dressing, IA cup whipping l cream, 3 canned pimintoes, 1-1
 cup mayonnaise.
 | Let herring soak in cold water | for one hour. Drain and simmer
 in hot water for IS minutes. Drain
 and cool. Separate into flakes.
 Mince pickle. Chop eggs coarsely.
 Mix fish, celery, potatoes, eggs and | pickles. Add French dressing, cov-
 CT and let stand on ice for one
 hour. When ready to serve, whip cream and add pimintoes rubbed | through a sieve. Mix with mayon- | naise and use to garnish salad ar- | ranged on a bed of lettuce.
The Waterbury Democrat., 1934-03-02
SUGGESTIONS FOR | CHURCH SUFFERS
How Much and What to Get When Ordering
 for a Crowd


 Ahe you on the Annual Supper Committee of your club or lodge or church-society? Or are you the one ordained to manage the food and refreshnents? Never mind, you will be. Sooner or later you will have to rack your brain to find foods that will please everybody, including the finance committed and the watching treasurer. When that day arrives, with all its anxieties, you will be a little more clam in face of the task if you have some facts and statis- tics at hand, some quantity recipes that will come out right. Against that day, we have collected some. Better clip them now!
 To Measure by Cans
 How much in a can? This will help when you do your buying, and thus simplify measurement in cook
The Waterbury Democrat., 1934-03-02

Publishers of England issued 15,022 books last year.
 More than 1,537,903 persons wis., ited the London Zoo last year.