davidaulloa/AmericanStories huggingface dataset:
Evening star., 1934-05-31

Congress Heights, A; Hess, 0.
Congress Heights defeated Hess A.
c., to 0, Tuesday afternoon. Bar
nett, pitching for Congress Heights,
held his opponents to four hits, while
Hill, for Hess, allowed nine.
Evening star., 1934-05-31
Passes Three in Row.

TNhREE OF Ine passes were issued
in succession after one was out
in the seventh. That was
the first time a Yank had gone be-
yond first base. The Earl got out
of that tough situation when Stone
rushed in to get LaZzeri'S short hoist
and Schultz made a whale of a catch
of drive from Dickey's bat.
The sixth pass was issued in the
eighth to Crosetti at the start of
the inning and CroSetti made second
before the inning ended. At that
time Whitehill appeared to be firing
and when he walked Gehrlg after
Ruth had popped out in the ninth,
he really was flying distress signals.
Along came Chapman to crack a
single to left and Jack Russell was
hustled to the southpaW's relief
Gehrlg had stopped at second on
Chapman's hit and never got any
farther. Lazzeri's best was a pop to
Cronin and Gehrig was forced out
when Dickey rolled to Bluege.
The Nationals were unable to pep
per Gomez. They cleaned only seven
hits off him and four of those were
made by Schultz. Three of the hits
were made in succession in the third
frame, but all the Nationals did then
was leave three on the runway. They
left three on again in the eighth, but
not until the big run had crossed.
1t was wildneSS as well as Schulte's
fourth single that hurt Gomez in this
round. The Yankee southpaw walked
Bluege, first up. Myer put down a
sacrificial tap and Saltzgaver threw to
Evening star., 1934-05-31
Major League Statistics
THURSDAY. MAY 81, 1884.
American
Yesterdays RESULTS.

Washington, IA; New York. O-5 (sec-
ond game. IL innings.
Chicago. s-4; Cleveland. 7-5 (nrst
game. Il lnningS)
Detroit IS; st. Louis. Ga (second
game. 10 innings
Philadelphia. 5-1; Boston, 80.
Evening star., 1934-05-31
BY Staff Correspondent of The Star.


N YEW YORK, May 31.-Nation-
N ais and Yankees gave New
York one of its greatest base
4 ball thrills in a sizzling Me-
mortal day double matinee,
even though they failed to alter
their situations in the standings with
respect to each other.
Tense moments and nervous-tin-
Cling spots were jammed into the
two games that kept yesterdays crowd
of 10000 in the big Bronx ball plant
on edge for nearly five hours
The tighteSt kind of pitching, the
keeneSt defensive play was packed
into the opening engagement of the
bill that went the way of the Ma
tionals. to 0. There was a gallant
uphill battle by the Washington club
that gained the admiration of the
throng and forced the Yankees to go
into the eleventh inning to take the
second contest. to 4.
In the first fray Earl Whitehill
did his finest pitching since joining
the Nationals as he held the Yanks
to a lone bingle. but the Earl had
TO. for Vernon Gomez came across
with only a slightly less brilliant
effort before taking his first beating
Of the year
For eight innings the New Workers
couldn't get anything like a hit off
Whitehill.
They did get six passes off him over
this stretch. however, and it was this
failing that prevented the Washing
ton southpaw going all the way.
Evening star., 1934-05-31
Nationals Get Break Schedule C Attendance Tops Record Day
Griffmen and Yankees Even
After Two Mighty Struggles;
Thrill Fans for Five Hours

second too late for play. After
Manush bounded out another pass to
Cronin filled the sacks. Then Schultz
hit and Bluege tailed.
Evening star., 1934-05-31
RYAN

TOPPED by a great pitching
performance by Larry Boerner
yesterday, the Heurich Brew
ers. undaunted by the 2-to-0
licking absorbed at the hands
Evening star., 1934-05-31
LONG HOME STAY
COMES IN CRISIS
Will Play 81 of So Games
Here Opening Tomorrow.
Club Morale High.
BY JOHN B. KELLER

n IEW YORK, May 31.-If
M home cooking and the
" comforts of their own
n IOr1oin aro hnnofinio1
Evening star., 1934-05-31
Yesterdays RESULTS.

New York, 5-S; Brooklyn, 2-6.
St Louis. 80; Cincinnati g.
Chicago, 7-5 Pittsburgh "a (second
game. IL innings.
Boston, 1915; PHILADELPHIA. Al.
The Waterbury Democrat., 1934-12-07

into a buttsred baking dish and bake in moderate oven for 20 minutes. Serve with whipped cream.
 Date and Crumb Custard
 Beat 2 eggs until light and add 1-4 cup sugar, 2 cups milk and 2 tablesponos cornstarch dissolved in a little of the milk. Pour into a double boiler and cook until of custard consistency, stirring con stantly to insure smoothness. Cool and flavor with vanilla and two tablespoons sherry. Crush IA pound crisp macaroons until the crumbs are very fine. Or you may use some other de1icately favored cookies. Stone and cut in halves 1 package of dates. In buttered baking dish place a lay CT of the crumbs, then a. layer of the dates. Pour over this some of the boiled custard; repeat until ingredients are used. Bake in a slow oven until set and serve either warm or cold with plain or whipped cream.
 Date Forte
 A very easily made date torte can be made by com mbining 1-2 cup flour, 1 teaspoon baking pow der and 1 cup sugar, sifted to- gether, with l cup stoned chopped dates, 1-2 cup chopped nuts and we'll beaten eggs. Pour into a butt tered pan and bake in a moderate open for 30 minutes. Serve warm, with or without whipped cream.
The Waterbury Democrat., 1934-12-07
YOUR TABLE MANNERS
Position at the Table

One of the most frequent trans- gresisons at the table is the habit of leaning too far over when eat ing-especially when taking soCp or drinking tea or coffee. Forgiv- able. perhaps, in the untutored person; absolutely not among those who should know.
 Without being too stiff about it, we can sit fairly erect during the entire meal, and lift both food and liquids without lowing down to them.
 4 proud elderly lady of our ac- qu;,intance discvoered that her shaild is too unsteady to trust when lifting large cup of coffee-com- promises by asking that the cup be filled but half way. This she is able to lift daintily. safely. and without stooping to meet. it. When eating the soup she takes scant spoonfuis-and more of them thereby minimizing the chance for drips and spatters which often fol- low an overflow.
 We do not care to see people sit so erect that they appear to be fastened to back-rod, any more than we like to see them bend over. The natural, easy posture obtained by having the feet hsquarefy on the floor, the body well back in the chair and nine or ten inches from the table is most pleasing to the eye-and most comfortable and convenient posi- ton.
The Waterbury Democrat., 1934-12-07

factions earned, doubtless, be- cause they are so heavy in sugar content that they seem almost like candy-and learn to use them for their very excellent food value in combination with other ingredients.
 How often during the year do you make date puddings? Perhaps once or twice, at most, and then usually in the form of steamed pudding. Dates lend themselves quite as we'll as baked recipes and custards. Try these two recipes:
 Date and Nut Pudding
 Beat egg yolks until light and lemon colored and add cup sugar, 3 tablesponos milk, 2 tablespoons flour mixed with 1 teaspoon bas- ing powder, 1 cup stoned chopped dates, l cup chopped nuts. Fold in the beaten whites of the eggs, pour
The Waterbury Democrat., 1934-12-07
On The Pantry Shelf

Holiday time. with its demand for iuxuries and specialties of the season. impels us to take stock of the pantry shelf .. and re-stock 1t. There must be no gaps left thrilled.
 Now is good time to try out that excellent substitute for tea known as mate for years a popular beverage in South Ameri- can countries. It is distinctive in taste. invigorating. and adds an un- usual touch to luncheon, the bridge party or tea.
 A small box or jar of preserved d ginger doesn't cost much. but 1t makes a delightful addition at tea time: good. too, fin any number of buildings. ice cream sauces and other desserts.
 There should be can of extra , fine Southern molasses. You'll need it when making puddings. candies cookies and number of holiday cakes. And have you ever used that delicious rum syrup which gives punch and flavor to dessert sauces? 1t is priced around GO or 75 cents. and can be made to go far. If you're judicious.
 Does anyone buy nuts in the shell, these days? If there are chH- dren about the house .. by all
The Waterbury Democrat., 1934-12-07

a combination you perhaps have not thought of: s
 Egg. and ArtichOlke Salad Combine artich0ke bottoms with mushrooms and cooked potatoes cut in julienne (small matchsticks) and marinate in French dressing seasoned with chopped tarragon. Arrange in a mound upon crisped lettuce leaves; around the edge garnish with quarters of hard boil- ed eggs which have had their yolks removed, mashed, mixed with a little highly seasoned dressing and returned to the whites as filing, You must experiment with mushrooms as, an ingredient for salads. Few Americans seem to take naturally to this combination; French cookbooks are filled in which they play an important part.
 Chicken-MushroOm Salad
 Ther is one, for example, com bining julienne of white meat of chicken and raw mushrooms with chicory instead of lettuce. The dressing is yinaigrette, which, briefly speaking, is Frencf, OA So0AA6 oCeA0OhVN WAlk B lALtiS tdl ragon vinegar and spoonful each of chopped green pepper, pickle, parsley and chives. For family service there would be no objection, to the use of both white and dark meat of chicken in such recipe. Raw mushrooms should be cut in very fine strips when used for salad.
 A Mixed Nut Salad.
 Almonds and walnuts are the chief ingredients in nut and fruit salad which is quite satisfy ing to the appetite. Marinate crisp- ed lettuce leaves in French dress ing, drain and arrange on the sal ad plates. Fill with quarters of walnuts, shredded blanched alm- onds and rounds of bananas and serve sour cream separately as a dressing.
 Tongue and Chicory Salad
 Cut in julienne some chicory, cold boiled or smoked tongue, ger kins and mushrooms. Sprinkle with paprika and serve with vinaigrette sauce.
The Waterbury Democrat., 1934-12-07

cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Pile lightly in sherbet glasses. Chill until firm. Serves 8.
 AMBER RUsSET
 packaga orange favored .
 gelatin
 1-2 cups warm prune juice 4 tablespoons sugar
 Dash of salt
 Juice of i lemon and maraschinO
 cherry juice to make 1-2
 cup
 Dissolve gelatin in warm prune juice. Add sugar, salt, and fruit juices, Turn into individual molds. Chill until firm. Unmold. Serve with whipped cream, 1T de- sired. Serves 4.
 CHERRY WHIP
 1 package cherry. .flavored
 gelatin
 i pint warm water
 Dissolve gelatin in warm water Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beatei until fluffy and thick like whipped cream. Pile lightly in sherbel glasses. Top each glass with . cherry. Chill until firm. Serves 8 APPLE LIME FLUFF package lime. .flavored gelatin 1 pint warm water cup thick apple sauce, strained Dissolve gelatin in warm water Chill until cold and syrupy. Plac' in bowl of cracked ice or ice wate l and whip with rotary egg beate until fluffy and thick like whipped cream. Fold in apple sauce. Turr into mold. Chill until firm. Un mold. Serve with custard sauce, fl desired. Serves 10.
The Waterbury Democrat., 1934-12-07
SISTER MARYS
 KITCHEN

crumbs.
 Add egg yolks, cream and sea- sonings to mashed chestnuts Shape into balls about the size of a walnut and roll in crumbs. Dip in egg slightly beaten with cold water and roll again in crum bs. Fry in deep fat feated to 390 de-
 grees F. or hot enough to brown an inch cube of bread in forty
 seconds. Drain on brown paper
 and serve with cheese sauce. Ginger Bread The prepared ginger breads that come in packages ready to mix and bake are excellent and save time in the pre-Christmas rush but if you'd rather make your own, | here's a sure-fire recipe: One-half cup granulated sugar, 1 cup baking molasses, 1-2 cup shortening tbutter or butter sub
 stitute and lard or other fa), 2 . 1-2 cups flour, l teaspoon each
 cinnamon-ginger and cloves, ? tea spoons soda, cup boiling water,
 2 eggs.
 | Cream shortening and sugar. Add molasses and blend thorough ly. Mix and sift flour and spices l anu duu tO lISI LIllAtulC' N1lh uii ltil smooth and add half of the boil ing water. Stir until smooth. Dis solve soda in remaining boiling
 water and add to mixture. Wher
 smooth add eggs well beaten
 Turn into two eight inch square pans which have been oiled and f1oured. Bake forty minutes in 3 moderate oven. Serve warm with wine sauce.
The Waterbury Democrat., 1934-12-07
BY MARY F. DAGUE NEA Service Staff Writer

The big chestnuts so plentiful in markets this year are an old country contribution to Amer ican menus. Nutritious and cheap. they are adaptable to many uses.
 To shell, make two gashes on the flat side of each nut. For l pound of chestnuts put 2 tea spoons cooking oil In a frying pan, add chestnuts and shake over the fire for five minutes. Then put in
 the oven for five minutes. When cool enough to handle remove
 shells and the brown inside skin. Then cook in boiling salted water until tender and serve as a veg etable, seasoned with melted but ter and sprinkle with minced parsley.
 Mashed chestnuts make a po- tato substitute. Boil chestnuts Tn
 salted water until tender. Drain and mash, season with salt and
 beat in ? tablespoons butter. Put
 through ricerS into hot vegetable | dish. Chestnut croquettes are good | for luncheon with a cheese sauce and fruit salod. Hot ginger bread with wine sauce puts the finishing touch to an out-of-the-ordinar!
 but inexpensive menu.
 Chestnut CrOquettes
 Two cups boiled and mashed chestf1uts, egg yolks, ? table. spoons cream, 1-2 teaspoon salt
 IA teaspono paprika, few drop: onion juice, whole egg, table | spoons cold water, fine dried bread
The Waterbury Democrat., 1934-12-07

Probably its name is against it in 8 day when we expect every thing worthwhile to be tagged in some smart, sophisticated way. Try serving without giving away this point and see if you cannot establish quite 8 demand for 1t among those who wouldn't be in- teresteds if their rose were called by some commoner name. STEAMED HARVEST PUDDING. Sh cups flour
 1 teaspoon salt
 1 cup finely chopped suet
 1 cup molasses
 1 cup milk
 1 teaspoon soda
 1 cup seedlcss raisins
 3 tablespoons shaved citron
 Sift salt and flour together and add the suet. Mix molasses and milk, add the soda, stir well and add as much of the four mixture
The Waterbury Democrat., 1934-12-07
sLICING POTATOES

Those tremendous potato chips which are served in the best hotels and bars at cocktail time are made by slicing the potatoes lengthwise. The chefs assistant uses a sharp wheel cutter, sorts out the large slices and saves them for the spec ial purpose; smaller sections and ends are set aside for making soups and sauces in which the vegetables used for flavoring will be put through sieve or re- moved after serving their purpose
The Waterbury Democrat., 1934-12-07
- SAVING WITHOUT SCRIMPING - A STEAMED PUDDING AND
 SOME EXCELLENT SAUCES
= BY EDITH M. SHAPCOTT
 --Former Home.Maklng Center-New York

3AAGAhAA8 SCAAtNA = VI - as you need to make a stiff batter (not dough). Add the raisins, which have been fioured, and the shaved citron. Pour into a cover ed pudding mold, filling it only half full, Steam for 3 hours. Serve with a wine or brandy sauce, or any one. of your. favorite pudding sauces.
 Brandy Sauce.
 Boil together for a few minutes 2 cups water and 1 cup sugar. Add slowly a tablespoon of cornstarch diluted with a very little bit Of cold water. Stir until the sauce is clear, then remove and add 2 tablespoon of liquor. Serve hot.
 Brown Sugar Hard Sauce.
 Cream tablespoons of butter and gradually cream into it cup of sifted brown sugar. Add 1-S tea spon salt, 1 teaspoon lemon juice and a few drops of vanilla. When we'll blended, add the white of an egg, beaten until stiff enough to stand in points. This will make the sauce deliciously light and foamy =. and increase it's bulk so that it will serve eight. Pipe the sauce out in the form of rosettes on a buttered plate that has been well chilled. Set in the refrigerator to harden little before serving.
 COcoanut Sauce.
 You may vary this receipe for hard sauce by adding to the butter and sugar mixture the well-beaten yolks of two eggs. When very light and creamy, add the beaten whites and a cup of finely shredded moist cocoanut.
The Waterbury Democrat., 1934-12-07

means. They can shell them. Otherwise, save your time. temper and finger tips by putting in a sup ply of nuts in cans. They're as fresh and moist as though you'd just picked them out of their own shells. And not especially expen- sive.
 Do not brush by the demonstra- tors of new crackers and biscuits which are in so many stores just now. often they can introduce you to a brand that's twice as good as the one you've been using; and new ideas in wafers appear day by day. Melba toast = as thin and evenly Drowned as though made by super natural hands-comes packed in dainty boxes and sliced in several sizes. Just the thing for the new cheese spreads In various fiavors.
The Waterbury Democrat., 1934-12-07

salad composed of greens vegeta- bles and either meat or fish or cheese. In which case we serve with it the simplest of rolls or sand- wictes sue as lettuce or cress, plain bread and buffers sandwiches. or perhaps those having thin spread of one of the fancy butters made especially for sandwiches
 If a fruit salad is served on Sum- day evening, then we enjoy a heartier sandwich, such as one fi1l- ed with cream cheese, or gHated cheese combined with nuts and enough cream to make of a spreading consistency; or sliced chicken, tongue, finely minced ham mixed with cream and highly sea- soned.
 An egg salad goes very we'll for the unpretentious supper. This is
The Waterbury Democrat., 1934-12-07

The fruity tang tang of a light gelatin dessert is happy note on which to end substantial cold weather dinner. Such desserts are grateful contrast. to the food which has gone before and will be eaten with a zest which is sincere compliment to well planned meal.
 GRAPE ZIP
 package lemon flayored
 gelatin
 1 cup warm water
 1 cup grape juice
 Dissolve gelatin in warm water. Add grape juice. Chill until cold and syrupy. Place in bowl of
The Waterbury Democrat., 1934-12-07

but although the science of OUT own day con- irms their esti- mate, in this country we do not use dates as literally as we should.
 More nutritious than any of the ordinary fruits, dates are hardly to be compared with them. We should replace our limited view of them as con-
The Waterbury Democrat., 1934-12-07

a naVOrlng or chocolate ginger, lemon or orange peel. But each autumn I find myself remem- bering the simple goodness of the old .ti m @ suet pudding. .. so in- expensive and so easily made. Why isn't it as popular in this day as 1t was twenty years aRO2
The Waterbury Democrat., 1934-12-07

menus FeQuITeu by a well-balanc- ed menu; or merely a bit of light green food to counter : ball. ance the richness of pre- e e q 1 n g courses.
 The s Il n q a y night supper sal ad has, however, rather a definite character. It is usually a. Diuuant
The Waterbury Democrat., 1934-12-07

Cookbooks are well supplied with recipes for steamed buildings, some with nuts and fruits; others with
The Waterbury Democrat., 1934-12-07
FOODS FAVORABLE TO BEAUTY - DATE DESSERTS HAVE
 HONORABLE MENTION
By KATHLEEN MARY QUINLAN
 Styiist In Beauty

For thousands of years the. peo- pie of the Far East have appre- ciated the value of dates as food
The Waterbury Democrat., 1934-12-07
THE CHEF SUGGESTS --------------- GOOD SALADS FOR YOUR SUNDAY NIGHT SUFFERS
By JOSEPH BoGGlA - Chef--The pIaza--NeR York

Its meal =. 8 main part, if de-
 sired, containing all of the ele-
Evening star., 1934-11-25

Typhoon brings
flood to Manila.
And goods of the
University of the
Philippines 60
wading along Taft
avenue, principal
tn horou G hfare
skirting the uni
versity campus.
The storm caused
wide damage in
the islands.
G A. P. Photo.
The midland journal. (Rising Sun, Md.) 1885-1947, 1934-01-26
Mid-Year Examinatiors

1t is examination time in orr
school again. The set days are
January 25th and 26th. This Ia
the time when we are tested as To
what we have learned during the
first half of the year.
In our school work, we are often
given test on the subject we have
taken up. After each unit Ct work
such a test is given. This is why
examinations are not as important
as they used to be, but are really q
means of SUNNI rizing tine work
studied during the semester U.s.
ually these tests include some of the
questions which are found in our
examinations.
This not only gives the teacher an
idea of what the pupils have learned.
but gives the pupils chance to
study and reconsider questions
web they do not understand.
Ii each unit of work is under-
stood an examination will no longer
be q worry to pupils.
Elizabeth Hall.
The midland journal. (Rising Sun, Md.) 1885-1947, 1934-01-26
Assembly

Friday 10th, from 11:eO to 1900
o'clock, our regular assembly was
held.
The first part of the program was
given over to songs and a playlet
entitled, kill or Cure" which was
presented by members Of tile Dra-
matte Club. The following MEM
bers of the Club took part in the
play: Mr.. Doowell, Robert Foard;
Chuck, Alvin Lucas; Harry, Norris
Gibson; Bobbie, Robert Barrow;
Frank, Billy Kirk; Jim, Kenneth
Whitman; Ed, Frank.
The latter part of the assembly
was radio program with Walter
Damrosch and his Musical Apprecia-
zion Hour. Mr.. Damrosch jllustrat-
ed harmony in music by a song en-
titled, "All Through the Night"
an old Welsh song. He then illus
trated both melody and harmony
with string instruments.
To show time in music Mr.. DAM
rosch had a group sing ROW, Row
Your Boat The last selection was
song expressing joy and happiness.
Helen Jenness.
The midland journal. (Rising Sun, Md.) 1885-1947, 1934-01-26
HOG CHOLERA IN MARYLAND

Hog cholera was reported on ten
premises in Maryland during the
month of December. Six of the OUT
breaks were classed as backyard,
and occurred on farms where hogs
are bred and raised Nine were
primary, or new centers of infection,
and one was secondary, or due to
spread of the infection. The sud
den abatement of outbreaks Of chol-
era in the late Fall is usual, rather
than an unusual occurrence. In
Maryland, outbreaks of cholera are
most numerous during the early
Fall months, when the smoke house
is empty, and meat Of unknown orr
gin Is commonly purchased. When
home-produced meats are available
for table use, cholera is rare. The
mystery about this disease, il any, is
why hog owners will take the chance
of causing it by feeding possibly
cholera-infected materials from the
kitchen.
Eight of the ga counties reported
cholera losses. Dorchester and
Montgomery each had 2 outbreaks,
Caroline, Cecil, Prince Georges,
Queen Anne's, Talbot and Washing
ton had l each. Two of the out
breaks were due to feeding raw gar
bage, / to a rowing hog that gener-
ously shared his germs with hogs on
an adjoining farm, ! was caused by
purchase of new stock, and Q were
apparently caused by cholera-infect-
ed materials In the kitchen refuse.
Two of these latter were nj more
than passing interest, as both own
ers were well aware that infected
kitchen refuse is potent source of
cholera. However. the drain and
wash water was emptied where
shoats had access to 1t, and there
first developed illness. In another
instance, care was taken that no
kitchen refuse was fed to hogs. but
meat and bones purchased and fed
hounds, was occasionally shared by
sheats escaped from the hog lot.
This diet was better undoubtedly for
the dogs than for the hogs, as the
latter developed cholera.
In the 10 outbreaks reported, 56S
hogs were involved. OF these, sS
were sick, and SO were dead at the
time the cases were investigated.
Approximately 6s per cent Of all the
hogs involved we're In the a garbage
feeding plants,