davidaulloa/AmericanStories huggingface dataset:
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09

1t seemed as if nature co-operateo
with the people of ST. Crolx yes
terday to make the recep ion of Frank,
lin D Roosevelt President of the United
States all that coul be desired.
The Marion preceded the U. ). ).
Houston. bringing Mr. George Ores
cher of the White House Secret Service
who saw that all arrangements for the
landing and transportation of the Presl-
and his party were complete. "a nnP
Next came the scouting plane and
shortly before 10 a. m. the Houston"
accompanied by two destroyels were VI
sible.
Mr.. Drescher was now more active
than ever, He had his goos to police the
place. two of whom he stationed at the
great wooden arch, made oy COMMITS
sioner of Public Works, }. Illey ms
arch was painted white with the %ords
"Welcome to ST. Croix In large req
letters, presumably because 1t was Reo
Letter day for the island. These two
gobs were told to permit only the he
ception Committee to go on the COCK,
The "Houston" Numbered It's salute
and soor after Franklin d. Roosev welt.
whose ceuntenance is expressive OF KIDD
ness set his feet on Cruzian SOIL. Ills
cnlef secret service undu ois %
Recognition Committee who went forward
and welcomed the President to the Is
land The Committee comprised: Hon.
Arnold Nj. Golden, Chairman of the Co
lopisl Council, Hon. Halvor Berg. Chair
man of the local Democratic Party Hon.
r. w. Skeoch, Chairman of the Com.
mittee, Judge D. Jackson. Hon. G. +. I.
Brow, Hon. D. c. Canegata and Hon. K.
de Chaberr, members of the Colonial
Council, and Hon. B. R. Larsen. Post
master.
The Presidents car rolled from the
dock to the wharf, which was lastly
decorated, and where the members of
the Colonial Conncil were grouped Here
the Chairman of the Council in clear
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09
Enthusiastic Populace Do
Nations Chief
Cities Magniflcently Decorated
President visits Federal Homestead Projects

tones. and With outstretched arms wet
comad the President to the island of ST.
Croix
Now began the tour around the coun-
try. The police Car was 10 the lead, then
followed the President and members of
his parry and the members OF the legis-
lative body The Federal Homestead pro-
iect at "Whim" was visited, and the
Bethlehem factory. On arriving at the
Princesse tomesteads it was discovered
that the recent rain had made the roads
through the homestead plots impossible.
The cars then swung around Estate
Orange Grove" to the ST. CroiX Dis
thing Company's grounds On passing
the Central Sugar Factory large BAN
ner with the words:
CENTRAL SUGAR FACTORY"
WE Do OUR PART"
and with floral decorations was observed.
The party now headed for Christian
sted where at the entrance. stretched
across the road was a streamer with the
words Welcome At the next block,
at the Anglican Church another stream
err across the road bore the words God
Bless Our President. There were other
streamers with appropriate expressions
and the houses on both sides of the street
were decorated with palm D-anchesi
flags and flowers"
The Wharf was profusely decorated.
Here the school children with banners
were within the ropes near TO the
Presidents car. Each school was desig-
mated by banner bearing the name of
the school, The Roosevelt Garner Demo.
cratic Club and the Congressional Coun
Gil appeared in groups with banners and
were assigned places on the reception
grounds. Here thousands of necks were
stretching to see President Roosevelt. In
the car with him were Governor Paul M
Pearson and Lieutenant Governor Law
renee CrAmer.
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09

Four planes came to ST. Croix on Satur-
day afternoon. One of them took Lieu
tenant Governor Cramer TO st. In omas
where he was invited to dine with the
President aboard the Houston.
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09

Those persons who have borrowed
small American flags and the white
flags with eagle and the letters V. l. GA
them are requested to turn them in to
Mr.. Wesley Motta. as these flags are not
the property of this Municipality.
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09

The members of the Roosevelt Garner
Democratic Clue lied by the Christian
sted Syncopators" paTaded from their
meeting han Yesterday To the harf
where the police assigned them place
and where they joined in honoring the
Nations Chief Executive.
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09

The SIS. "Oritaui" from the Islands
arrived at Frede riksted yesterday morn
ing. Ii was Iavishly decorated on the &C.
casion of the Presidents visit.
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09

Governor Pearson did not return 30 st.
Thomas yesterday. He is staying at the
Government Building.
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09

large audience was present at the Chris.
tiansted theatre last night to witness
the screening of WET Parade" showing
when man gets too wet what becomes
of him.
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09

The base ball game played on Parade
Ground yesterday afternoon between
.Senatels" and Athletics was won by
the former by score of TT.
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09
Monday. July 9th 1884.
Random Notes

Mr.. Wesley Motta. property clerk of
the Department of Educ ton. Christian,
sted and Mr.. H A. Deemos. Assis tant
Superintendent. Frederk' ted Hosp ital.
must be given credit for the decoratio
in the towns Yesterday Whao approach.
ed by the Chairman Of the Decor ton
Committee they willingly undertook to
carry through this important part OF the
work. -
St. Croix tribune. [volume] (Christiansted, St. Croix, V.I.) 1922-1937, 1934-07-09

r. DE CHABERT. Editor
The Waterbury Democrat., 1934-11-02
PLEASING THE MAN
A Good Ragout
Bx CHLOE JAMESON

He may praise to the skies your fine American cooking-and mean every word of it. But now and then he will have an acute longing for a good French ragout.
 You may not hear about it. since the appetite for alien dishes can be so easily satisfied at noon in some favorite restaurant. Not wish ing to imply lack of absolute per- lection on your part is the reason for this subtlety.
 now and then with a spicy, mouth watering ragout prepared at home? You will be amazed to see how much prestige 1t adds to your usual program. Here are two good recipes for experimentation:
 Ragout of Beef
 Cut rounds of inch-thick round of beef into squares and dust with salt, pepper and flour. Brown in hot buttered skillet, turning the pieces so all sides are scared. Re- move meat, add 1 tablespoon flour to the fat and brown well. Reduce with cup stock added slowly, stir ring until a smooth sauce is formed. Season we'll with salt, pepper and F teaspoon of kitchen
 So why not icrcumvent the pri- vate excursions by surprising him bouquet. Add 1 tablespoon chopped onion, carrot, finely diced, return meat to pan, cover and simmer (do not boil) for an hour. Just before serving add 2 tablespoons sherry or Madeira. Serve in a ring of hot .buttered rice.
 Ragout of Lamb
 Ragout of mutton or lamb is prepared in much the same way as the beef recipe, except that the flour is first Drowned in the butter, then diced carrot, onion and the squares of meat added and cooked until all are Drowned, .stirring fre- of June peas.
 quently so they will not burn. Add stock or bouillon and seasonings including a bay leaf, 1 clove and sprig of parsley. Cover closely and simmer, for hours. Ten
The Waterbury Democrat., 1934-11-02
THE CHEF SUGGESTS HORS D'OEUVRES FOR
 THE AUTUMN SEASON
U By JOSEPH BOGGIA-
 Uhef-The Plaza-New York

which I told you i. green, pink white, golden?
 Harengs Diepoise
 These are delicious fresh herrings marinaded in white wine vinegar, roundcls of carrots onions, sprig of thyme, bayleaf parsley stalks, minced shallots, the whole cooked for 10 minutes, and the herrings allowed to cool in the marinade.
 Herrings skinned and served with French beans cooked, drained and dressed with French dressing make something more than llors d'oeuvres really a salad.
 Tomatoes en Quartiers
 These are tomatoes peeled aud scooped, then stuffed with fins puree made perhaps of tuna fish blended with maronnaise. Stuff the tomatoes quite firmly; place on ice until thoroughly chilled; cut into regular quarters, using very sharp knife.
 Choux-Rouges
 This is the simple red cabbage, the tender leaves of which are finely shredded, mixed with shred Qeu dppIeS dn OSedSOneu WlLH dressing of oil, wine vinegar, pep per and salt. Arrange in little haystacks on the hors d'oeuvres tray.
 Medallions d Anchois
 Prepare roundels of cooked pota- toes. Marinated in well-seasoned dressing and surrounded with an- chovy fil1ets. Garnish with quar- ters of hardboiled eggs, caviar, stuffed olives.
 Antichauts a Ia Grecque
 Select small, tender artichokes; cut the leaves short; parboil 10 minutes and drain. Finish cooking in a marinade of white wine, wa ter, oil, salt, lemon juice, fennel and coriander seeds, pepper corn, thyme, a speck of bayleaf. Chill and serve very cold upon hours d'oeuvres dish, with a little of the pickling liquor. Proportion the ingredients for the cooking liquor as you would make a mild French dressing.
The Waterbury Democrat., 1934-11-02

Even simple home dessert takes on a new appeal when there is chocolate in it. But when you add chocolate to such festive des- serts as a sponge roll or an upside down cake, you create something that makes feminine guests ask for the recipe and inspires masculine guests to ask for more. CHOCOLATE SPONGE ROLL
 6 tablespoons sifted cake
 flour
 F teaspoon double acting
 baking powder
 H teaspoon salt
 4 cup Sifted sugar
 egg whites, stiffIy beaten
 4 egg yOlks, beaten until thick
 and lemOn-colored
 1 teaspoon vanilla
 ? squares unsweetened choc-
 Olate, melted
 cup cream, whipped and
 sweetenedi
 Sift flour once, measure, add baking powder and salt, and sift together three times. Fold sugar gradually into egg whites. Fold in egg yolks and vanilla. Fold in flour gradually. Then beat in chocolate, gently but thoroughly. Turn into 15x10-inch pam which has been greased, lined with paper to with F inch of edge, and again creased. Bake in hot oven (400 degrees F.)' 13 minutes, or until done. Quickly cut off crisp edges of cake and turn out on cloth covered with powdered sugar. Remove paper. Wrap in cloth and cool on rack. When cold, spread with whipped cream. Roll as for jelly roll. Cover with chocolate coating, made by adding l teaspoon melted butter to l square unsweetened chocolate, melted.
 CHOCOLATE UPSIDE DOWN
 CAKE
 i cup sifted cake flour
 1 teaspoon double acting
 baking powder
 H teaspoon salt
 2-3 cup sugar
 H cup softened butter or
 other shortening
 i egg, we'll beaten
 tablespoons milk
 F teaspoon vanilla
 l square unsweetened chOco-
 late, melted
 5 tablespoons butter
 # cup sugar
 slices canned pineapple, cut
 in wedges, or
 I cup grated pineapple Slit flour once, measure, add baking powder, salt, and sugar, and sift together three times. Add but
The Waterbury Democrat., 1934-11-02

ferent from the hors d'oeuvres, of summer? Many delicious tidbits suggest themselves to me.
 Canapes aux Creyettes
 Dainty little circlets of fried bread masked with pink shrimp paste and garnished with shrimp tails, with a caper in the center of rative and appetizing. And have you yet tried small diamond shaped canapes decorated with those vari-colored buffers about
The Waterbury Democrat., 1934-11-02
Sk l3IlQlfduElHNi PAGE

Advantage over the cheaper cuts, providing the cheaper cuts are carefully cooked until tender.
 With salads, milk drinks, cream ed soups, cereals, vegetables. fruits fruit whips, gelatins, and milk and egg desserts, there's no reason for letting the daily tray look monot- onous.
 One thing to remember is never to serve a sick person anything that is not perfect in it's way. If the custard is overloaded and wa tery, let some we'll member of the family eat it to 'save it" if you must, but fresh one for the in- valid.
The Waterbury Democrat., 1934-11-02
Trax Must Be orderIy

Arrange the tray in an orderly manner, without crowding, the va rfous articles placed so they may be handled easily.
 Be careful not to fill dishes too full. Liquids spill easily when carried on a tray, so use an indi- vidual beverage pot if you can. Re sure that hot foods are hot and cold ones cold.
 Pretty dishes, a flower on the tray, sparkling glass, gleaming damask napkin of good size and shining silver means much to Q person who has nothing to do but get well.
The Waterbury Democrat., 1934-11-02
sugar and cinnamon
Ribbon Cake

Here's ribbon cake, a favorite with men: Three cups sifted pas- try flour, teaspoons baking pow- der. 2-3 cup butter or other short ening, 1 1-2 cups sugar, 3 eggs. l cup milk. 1-2 teaspoon salt. 3-4 teaspoon cinnamon, 1-8 teaspoon cloves, 1-4 teaspoon mace. IA teaspoon nutraeg, 1-2 tablespoon molasses. l.. up finely cut raisins. Ia cup finely cut figs.
 Sift flour once. measure, add salt and baking powder and sift together three times. Separate yolks from whites of eggs and beat yolks until thick and lemon coiored. Cream shortening and gradually beat in sugar. Add yolks of eggs and beat well. Add flour, alternately with milk, q small amount at time, beating after each addition until smooth. Fold fin the whites of egg which have been beaten until stiff. Fill two oiled and f1oured nine-inch layer pans with two-thirds of the mixture. To remaining mixture. add spices, molasses and fruit and pour into one prepared nine-inch (375 degrees FL for 25 minutes. layer pan. Bake in moderate oven Arrange spice layer between light layers. Spread tinted fluffy frost- ing between layers and on top and sides of cake.
The Waterbury Democrat., 1934-11-02

or US menu or the refreShments for much of its success.
 So we do we'll when we remem- Der, even in small way, the spe- cial foods that pertain to special days marked off by the calendar. Much simple pleasure is involved in the observance which need cause us little or no extra trouble or investment.
 How many have thought to order gallon jug of sweet cider for tho last of the harvest days anu to brush up, on the best ginger bread recipes before it's time to think of pumpkin pies? Both are economical extras which will fit
The Waterbury Democrat., 1934-11-02

ter. Combine eggs, milk, and van- fila; add to flour mixture, stirring until all flour is dampened. Add chocolate and blend; then beat vigorously l minute.
 Melt tablespoons butter in S-Sx8-inch pan over low flame; add sugar, cook and stir until thor oughiy mixed. On this arrange wedges of pineapple, or cover mix ture with grated pineapple. Turn batter out on contents of pan. Bake in moderate oven (350 degrees F.) 50 minutes, or until done. Loosen cake from sides of pan with spa tula. Turn upside down on dish with pineapple on top. Garnish with whipped cream, if desired. Serve warm.
 CHOCOLATE CRESTED
 CUSTARD PIE
 F recipe pie crust
 4 eggs, slightly beaten
 F cup sugar
 4 teaspoon salt
 3 cups milk
 teaspoon vanilla tablespoons sugar
 1 square uhsweetened chocO-
 
 2 tablespoon hot water
 Line a deep 9-inch pie plate with pastry. rolled Is inch thick, al- lowing pastry to extend 1 inch be- yond edge. Fold edge back to form standing rim; flute with fingers. Combine eggs, sugar, salt, milk, and vanilla. Pour into pie she'll Bake in hot oven (450 degrees F.) 20 minutes; then decrease heat to moderate (350 degrees F.) and bake 10 to 15 minutes longer, or until knife inserted comes out clean.
 Add sugar to chocolate; then add water, one tablespoon at a time. stirring until blended. Pour over pie filling, place in slow oven (3O0 degrees F), and bake to 10 mln- utes longer, or until chocolate is set. Cool.
The Waterbury Democrat., 1934-11-02

ing the cover. Perhaps the cover of your glass baking dish will fit your sauce pan. Then you can see just how your dumplings are com ing out and not have to guess whether they are cooking fast enough or whether they are done.
 For thick stew, stir two table, spoons flour to smooth paste with a little cold water and stir into rapidly boiling stock after the dumplings have been cooked.
The Waterbury Democrat., 1934-11-02

oA5 5iAAAiNoAit tAlct oO sion are plan ned against /a
 b a c k ground in
 which food plays an i m D IT t a n { part. From har- vest f e a S t s to wedding break lasts, with all kinds of parties in between
 each depends up- on the perfection and the suita bility
The Waterbury Democrat., 1934-11-02
TESTED RECIPES
HOT CANAPE

Spread rounds o toasted bread with snappy creamy cheese, cov- CT with thin slice of tomato, sea- son with salt and pepper, sprinkle over with dice of bacon and broil under the oven flame. Serve at once, garnished with parsley. This is good Sunday night supper dish.
The Waterbury Democrat., 1934-11-02

fined almost en- tirely to the con- tinental cuisine. And with the changing seasons we alter our se- lections for this most interesting course.
 What shall be present, now. that autumn is well under way and demanding some thing ul1ife diff.
The Waterbury Democrat., 1934-11-02
Eggs Can Be Disguised.

Eggs are important, too, unless the patient has an idosyncracy against them. Poached, coddled or shirred, they may take the place of meat. In custards or beaten into milk and favored with vanilla or nutmeg, they are nourishing and easily digested.
 Meats should be used sparingly. especially the muscular cuts. Liver and sweetbreads are better. Be sure that only very tender meat is served on the invalid's tray. In this connection it's well to remember that the expensive cuts have no
The Waterbury Democrat., 1934-11-02
f,oo,r DpmnIings i'm Broth

Cook Dumplings in Broth
 There should be about three cups liquid over stew when vegetables are tender. Drop dumplings rom tip of spoon into briskly boiling stew. Cover closely and boil gent ly for twelve minutes without h1t-
The Waterbury Democrat., 1934-11-02

nicely into regular family menus, if you haven't a Halloween party in mind.
 A good gingerbread recipe is perhaps the first requisite, and here is one that is especially soft and night:
 SOFT GINGERBREAD
 F cup butter
 x up boiling water
 1 cup dark molasses
 H teaspoon salt
 1 teaspoon ginger
 teaspoon cinnamon
 4 teaspoon allspice
 A teaspoon cloves
 1 teaspoon soda
 IF cups flour (scant) Melt the butter in the boiling water. Then stir in molasses; add salt and spices; dissolve soda in Q little boiling water and stir 1t thor oughly. Beat the flour in, adding little at time. Pour into but. tered pan and bake in moderate oven for 30 minutes. Serve warm, with whipped cream garnished with a few chestnuts, if desried. Or ice with a cream cheese icing made by beating cake of softened cream cheese with a little heavy cream until of spreading consistency. Sprinkle with a little finely chopped ginger. And here is recipe for cider cup =. a rather sophisticated offering, by the way:
 CIDER CUP
 pint idcer
 1 sherry glass sherry
 1 sherry glass brandy
 1 liquor glass Curacao
 piece of ice
 F orange, sliced thin
 lemon rind, twisted
 dash nutmeg
 sugar to taste Mix well. and enjoy it.
The Waterbury Democrat., 1934-11-02

They are now pertinent part of American menus = those hors d'oeuvres which once were con
The Waterbury Democrat., 1934-11-02

It may be a somewhat material thought, but it has always seemed significant that so many hanpY oc-
The Waterbury Democrat., 1934-11-02

once.
 FISH LOAF , 2H cups cooked fish
 1 onion, grated
 cups cracker crumbs
 1 teaspoon minced parsley
 teaspoon chopped red
 pepper
 teaspoon sugar
 salt, white pepper
 2 eggs, beaten
 cup cream
 Flake the fish, removing all bonSs and skin, add grated onion, crumbs, and seasonings. Beat eggs, blend with cream and add to first mixture. Mix well, pack in but tered loaf moldt dot with bits of butter, sprinkle with pepper and salt and a few fine crumbs and utes. Unmold on hot platter, ga-- nish with parsley and serve plain or with cream sauce.
 APPLE STRUDEL
 ( tablespoons butter
 egg
 F teaspoon salt
 warm water
 . cups flour
 chopped apples
 nuts
 raisins
 sugar and cinnamon Break the egg into a measuring cup, add melted butter and salt, beat we'll with a fork and fill the cup with lukewarm water. Pour into a bowl and add gradually the flour, using enough to make a soft. workable dough. About cups will be required. Work the dough until it blister, then place in a warm dish and set in a warm (not hot) place for 30 minutes. Roll dough out on a cloth placed over the table, until as thin as pos sible without breaking. Sprinkle the dough thickly with chopped apples, chopped nuts and raisins: dust with sugar and cinnamon and dot with bits of butter. Roll and slide carefully into a baking pan and bake until brown in medium oven,
The Waterbury Democrat., 1934-11-02
PEA SOUP GRATINE

PEA SOUP GRATINE
 Thin down puree or green peas to the desired consistency for soup, using rich milk or half milk and half cream. Season well with pep per and salt, heat to point of boil ing. add butter and pour into oven tested soup cups. Garnish the top of ecah with a spoonful of whipped cream, sprinkle over with grated cheese and set under the broiler until lightly Drowned. Serve at
The Waterbury Democrat., 1934-11-02
SAVING WITHOUT sCRIMPING - ITS THE SEASON FOR
 GINGERBREAD AND CIDER
By EDITH M. sHAPCOTT

Nutritionst-Former Home-M Making Center-New York
The Lexington advertiser., 1934-04-05

where he will remain for several weeks
rest. Mr.. Stigler's many friends are
wishing for him a speedy return to
health.
Mrs. Inez Roach, Miss Frances Clark
and Mrs f. f. Huffstatler were Jack
son visitors Friday.
Mr.. and Mrs. Meyer Lewis and daugh-
ter, Mrs. Kuhn of jackson, were guests
Sunday of Mr.. and Mrs. Morris Lewis
Mr.. and Mrs. Howard O. CHM and
Mrs. Alice Gibson of Greenwood, were
guests Sunday of Mr.. and Mrs. H. K
CHM.
Miss Lille Steele spent the week end
at her home in Acona.
Mr.. and Mrs. John H. Walton motored
to Yazoo City Sunday afternoon to see
Mrs. Alb Reeves who is sick, friends are
sorry to hear.
Mr.. and Mrs. Clint Hester of Jackson
were Sunday guests in the home of Mn
and Mrs. Wallace Johnson
Mr.. and Mrs. Walter B. Lucas and
Early Lucas visited relatives and friends
IN Pickens Sunday afternoon
Mr.. and Mrs. J. A. Stansbury and
little daughter, Mary Katherine, of Nor
gan City, were guests in the home of
Mr.. and Mrs. John Baker Sunday
Misses Lucille Gulledge and Wilma
Black, R. p. Ellis, Jr, and William Gull
ledge, of Holmes Junior College, were
at home the past week end for Easter
dates.
Miss Anna Gwin Pickens, of Chicago,
after little visit to her aunt, Miss
Alice Gwin, has gone to Vicksburg for
a visit to Mrs. N. Vic Robbins.
Mr.. and Mrs. Thompson Kelly and
children, Mary Eva, Thompson Jr., and
Adelne Kelly, of Jeff, Alabama, were
guests Sunday of Mr.. and Mrs. F. H.