davidaulloa/AmericanStories huggingface dataset:
Evening star., 1934-01-02

DtCVMOc. .II. IN53. az her daughter's res
idence. Mrs. Gus Backeuhelmer. l1la
Euclid ST. W MARGARET l. in the
3Sth year Of her age. beloved wife Of the
late Samuel Chapman. mother Of Enos
3 Chapman Of Munce. Ind and sister of
Josephine Lands OF Jacksonville. Fla:
grandmother Of Mrs. Rosa Solomon and
HehTy Backenhelmer. Funeral from the
" W Chambers Co funeral home. 14DU
Chapln st. W. on Wednesday January
5 ihI4. at " pm. Relatives and friends
invited. lnLerment at CongressIonal Gem.
eteTy Se'
Evening star., 1934-01-02
KEENE. SARAH j. On Monday. January J.

1924 at the residence of Robert A Kane
GapitoI View; Nd. SARAH J: KEENE: the
ES5sS5av T,jhsEa! '5s a6o@e
ment IN Fort Lincoln Cemetery, FreDd'
Ol the deceased are invited 10 attend b
Evening star., 1934-01-02

FURNISHED by United States Coast an
Geodetic SurVey.)
Evening star., 1934-01-02
WILLIAMS. ERNEST tMICKEY. On S

day. December 3l. 1888. at 3 am at
Freedmens Hospital ERNEST MICKEY
WILLIAMS devoted husband of Louise
Barnes Williams. BODY resting at Stew
arts funeral home. 30 H St ne.. until
Tuesday. January .. 1884. at 4 p NJ;
thereafter at his late residence. 1895 lIth
ST. NV Funeral Thursday. January g.
from Holy Redeemer Church. n Y and
N J. aves. NV. a Intermeut
Mount OiIvet Cemetery z
Evening star., 1934-01-02

Meeting. Sojourners Banquet Com
mittee, north room, Mayflower Hotel,
7.30 pm.
Evening star., 1934-01-02

RUTLEDGE. CLARENCE. Departed this life
Ss fHadsng Snd4as PcemPeT @ w. 3 1f
RUTLEDGE. devoted husband OF Pearl
Rutledee and father OF Mrs. Lessie Brown
mourn their loss a father. Walter Rut-
ledge: sister. Mrs. Carrie Williams, and
an aunt. Mrs. Carrie Hanson. all OF At
lahta. Ga. Funeral Wednesday January
3. 1894, at 9 pm, from George F. Reyes
funeral home, 1903 9th st. NV Relatives
and friends invited. Interment Payne
Cemetery.
The Waterbury Democrat., 1934-01-26
ROAD CONDITIONS
 IN NUTMEG STATE
OetOurs Listed By High. way Dept. For Motor.
 ists Convenience

Road conditions and detours in tiae state of Connecticut made necessary by highway construction Announced by the Connecticut highway department as of January 24, 1884.
 Route No. D.. s. 1
 Fairfield. Kings Highway exten- sion. 300 feet of much excavation and backfill. Open to traffic.
 Norwalk. West avenue. About 1-2 mile of sheet asphalt. Open to traffic.
 Route No. 4
 Sharon-C Cornwall road, from Cornwall Bridge eight miles west, Grubbing grading and installing culverts. Open but no safe for traffic. ;,
 Route No. U. s. 6
 West Hratford. Pennington avenue. From Pennington town line to Woodrow street. miles of sheet asphalt under construction but open to traffic. Short detour. Route No. 8
 Torrington. East Main street. Concrete pavement 1 mile in length under construction. Two lane concrete complete and open tO LEdIuCs
 Route No. 10 ... ... =. =. ...
 Farmington. Irarmington -Plain- vile road. Grade separation. Bridge under construction but open to traffic.
 Route No. 16
 The Comstock bridge Colchester trunk line, bituminous macadam, length about 6 Ia miles Is under constructions; traffic should avoid this route.
 Route No. 20
 Granby-Hartland. East Hart 1and-West Granby road. miles bituminous nacadam under con- struction but open to traffic. Route No. s Easton. Sport Hill road. About ? miles of bituminous macadam pavement, Open to traffic. Route No. 6 Watertown. Straits turnpike. 5 miles bituminous macadam under construction. Grubbing, grading and installing culverts. Open to trafilC.
 Route, No. 67 Seymour. Hoadley bridge. Re- inforced concrete and concrete en- cased girder bridge. Closed to traf- fic
The Waterbury Democrat., 1934-01-26

Large white stripes win be issne for mems suits in London thie spring.
The Waterbury Democrat., 1934-01-26
SUNDAY LECTURE
 AT SECOND CHURCH
Major Philip Martindale to Speak on Grizzlies
 and Geysers"

Major Phillip Martindale. for merly United States ranger and a member of the naturalist service of the department of the interior, will give an illustrated lecture at the forum of the Second Congre- gational church on Sunday even- ing. January 2S at 7:30 p. m. His subject will be Grizzlies and Geysers." Many beautiful and in- teresting slides showing the Yel- lowstone National Park and the wild life there will be shown by Mir Martindale. This is his third ap- pearance at the Second Church forum. Last year and the year be- fore he held capacity audience spellbound with his interesting stories and pictures of the Yellow stone. His programs combine en-
The Waterbury Democrat., 1934-01-26
COME SEE The Only Low-priced Cur zUith Individual Wheel Springing plus ;. Floating Power. .Safety-Stee Body.
 Hydraulic Brakes
Floating

y1oU'vE SEEN TWO of the leading low-priced II cars. Now see the omly low-priced car with Irsdiridsul Wheel Springing- PLUS the three otber teotsres that are vital to real car cclsse todoyl
 Plymouth is the worlds lowest-priced car with Individual Springing. It's on all models-even the lowest-priced.
 And note this: Plymouth's Individual Wheel Sprinring is the strongest and simplest type known. In principle it's exactly like the kind used on much higher-priced cars!
 And you pay no price penalty to get 1t!
 But Plymouth gives you more than one feature to insure smooth, easy riding. Every Plymouth has patented Floating Power engine mountings to end engine vibration.
 These mountings are more than just rubber
The Waterbury Democrat., 1934-01-26

1884 BEDROOM OF UNUSUAL DISTINCTION ...... A Asensat onal group from a ~ ~ beauty and quail a Chest of Drwers O
 
  al t
The Waterbury Democrat., 1934-01-26

COMPLETE 1884 MODERN LIVING ROOM ...... It is to describe kS ~AA ~S the perfect N Q provid living room M W Chair;
 amps Vouoi End
The Waterbury Democrat., 1934-01-26

closed down for winter. Traffic
 should avoid this route. Route No. 1O6 Easton. Easton Center road.
 About mile bituminous pavement. Open to traffic. Route No. 165 Preston-R. I. trunk line, bitumin-
 ous macadam, length about Il 1-2
 miles under construction, traffic
 should avoid this route. Route No. 2O1 Pomfret. Hampton Abingdon
 road. Waterbound macadam, length about 1-2 miles under
The Waterbury Democrat., 1934-01-26

Oxford. Southbury road. Three miles of reinforced concrete pave- ment under construction from the Southbury- Oxford town line north. Grading and constructing bridges on new location. Open to traffic. Route No. S0 Lebanon. -Willimantic road. Bituminous macadar,. lcngth about 4 1-2 miles is under con. struction. Traffic should avoid this route.
 Route No. 05
 Voluntown. Ekonk Hill road. Waterbound macadam length about miles under construction but
The Waterbury Democrat., 1934-01-26

tertainment with education in a most delightful fashion.
 Mir Martlndale is known as the hrose-bacl1 lecturer of the Yellow stone, and was for many years United States ranger in Yellow
The Waterbury Democrat., 1934-01-26

from Dalton, N. Y., set up his home in the trailer and finds everything comfortable except that I miss the friendly noise of neighbors."
 The trailer which he set up not far from the College of Agricul- ture buildings, is equipped with two hunks, table for study and meals, a sink, hot plate and gas heater. Small dainty curtains have ben hung over miniature windows.
 British Malaya has labor short
The Waterbury Democrat., 1934-01-26

to rOC, pun IOUSe or SquedK. IC means longer life with less need for service" because of body troubles.
 And the brakes are au-hydraulic. No bolts, rods, cotter pins. Sure, smooth, equal action on all four wheels at all times -because hy- draulic brakes are automatically self-equalizing.
 Plymouth is the only low-priced car that gives you all of these im- portant features. In fact--no other Iow-priced car offers you more than one of them. Ask any Dodge, DeSoto
The Waterbury Democrat., 1934-01-26

DE LUXE PLYMOUTH SIX AmeEas biggest lowpeed eas under the engine. They suspend the motor in bulcnce-it absorbs it's own vibration.
 You can rest and relax-because with these two big features, Plymouth gives you the smooth est ride in the low-price field.
 It's the Safest Low-priced Car Everyone wants to be safe- So look at Plym- outh's brakes and Plymouth's safety -steel body. Every Plymouth has Safety Steel body built of steel reinforced with steel-then welded into one permanent piece.
 That means real protection. It means no joints
The Waterbury Democrat., 1934-01-26
Student Solved Money
 Problem With Trailer

Belmont, N. Y. = (U.P.) = An automobile trailer solved William Thompson's financial troubles in attending Alfred University.
 Lacking sufficient funds to pay for board and room after paying for his freshman's year at the school, Thompson, who comes construction but closed down for winter. Traffic can pass.
The Waterbury Democrat., 1934-01-26

n last two pictures four for the and af f tm into this paper b. Stayn
  sets of return be entitled ac1to M  have pd in onat t later than Saturdays a Anouname of ownnes will in tMuday@u
The Waterbury Democrat., 1934-01-26

I ston. park. both Q winter ~
 summer.
The Waterbury Democrat., 1934-09-28

stream, chickens offered by every
 farm house, eggs and honey, too. A level head Is needed or she may
 buy too many green things at one time; invest too heavily in poultry. Regardless of abundance, eco nomical planning still suggests Capitalization basis" When an that the menu be built on the expensive meat is chosen, select simple vegetables and salad greens and an inexpensive dessert.
 Even though the automatic refrigerator may tempt you to regard frozen desserts as an econ- omy, remember that usually these recipes call for whipped cream meat and salad forthis meal should be planned so that they will check mate the luxury. In metropolitan markets many of the melons never reach the economy level. They are delicious, healthful, but con-. tribute little actual food value, since they are practically all water. They are most economical when used on days when the menu con tains it's proper. quota of energy building foods which are low in price and high in food value. Melons make an ideal dessert for the substantial meal; they are , more or less a luxury as the first course.
 There is no economy in buying more fruit and vegetables than the storage facilities of the home will keep in perfect condition. If the l refrigerator is large and has q | compartment which can beu sed as a freshener, the problem is, sim l plified; otherwise it is best to b1iy in small quantities, for only day | or two at a time.
 The second best remedy for too generous shopping Is preserving or | pickling, a very little bit at q time. | Vegetables and fruits can be can ned so easily in small quantities | that one Is hardly conscious of the abor. Too many string beans.
 bought because they were SD cheap and so fresh and young. can
 be turned to good account by cook ing them all at one time, reserving just enough for dinner and per- haps u luncheon salad. and pack ing the remainder in a jar. So
 with a bargain basket of peaches or tomatoes or an especially ten- der offering of green corn. By this method the pantry shelf and the
 Is scarcely conscious of the job of
 budget both profit .. and the cook
 putting up." conscious of the job of putting up"
 Eggplant With Tomatoes T Have you ever tried escallopinK eggplant with tomatoes instead Of using cream sauce? Both vege-
 tables are at their best at the moment.
 Pare a medlum-slzed eggplant and cut into small even pieces. | Melt z tilblenpoona butter in a pan ana in C sauto 1 small onion =au
The Waterbury Democrat., 1934-09-28

Cooler days make entertaining a pleasure. Why not set aside one evening dinner each week as guest dinner at your house and plan to ask jone of two special friends in for that meal.
 If both guest and hostess are to enjoy this occasion it is necessary to plan menu that will be sim pie of preparation, yet attractive in service and which will keep within the budget, too.
 The meat dish which forms the basis of the meal must be chosen with special care. Choose meat which your guests are sure to like, such as the ever popular ham, good roast, delicately favored lamb chops or chicken.
 The matter of serving these meats Is matter for consideration too. Serve a meat which will be easy for the host ti serve and for the guest to eat. Any guest who has struggled with the intracacies of a young fried chicken or host who has tried to carve a shoulder of lamb with the bnes apparently occurring at unexpected places will appreciate having these factors considered.
 Boasts of beef ribs, shoulder or breast of lamb or veal can be boned and either rolled or stuffed to make serving easier. Chops may also be bone dand wrapped in salt pork or beacon to keep them tn- tact and make them easy to cut.
 There are delicious loaves of meat which slice easily and serve to excellent advantage. A ham loaf served with q tasty tomato sauce or a beef loaf rolled around the dressing rather than mixed with it make attractive meats to serve.
 Another factor for consideration is the ease with which the meat dish may be kept hot and tasty un- til dinner is served. With the extra touches to be putonto a company dinner, 1t is joy to know that the meat dish is keeping hot without becoming dry or otherwise losing it's attractiveness. Such dishes as baked ham, chicken a la king. a praised, rolled breast of veal all serve this purpose nicely.
 Garnish the platter attractively with nests of mashed potatoes, whole buttered carrots or green beans or asparagus tips held to- gether with a ring of green pep per. Parsley or other green gar nish is always in order and should be placed in one or two small punches, rather than scattered all over the platter. A few radishes or small leaves of lettuce filled with dressed cucumbers or cab
The Waterbury Democrat., 1934-09-28

The end of good roast always seems to taste better than the first slice. Perhaps it's because those tasty bits of brown outside slices that fall off in licing and those juicy bites that one has to dig out from around the bones are actually the choicest part of the meat. It seems unkind to slight these juicy bits by treating them as scraps. In reality these so-called left make the foundation for many a delicious dish.
 Cut all the bits of meat from the bones, just as soon as the roast is taken from the dinner table. Don't let the meat dry out. Place the cut meat in a bowl and cover 1t closely with a lid or waxed pa- per. The bones go into the soup kettle. Cover them with cold water. add salt and simmer them gently for an hour or more. This delicious broth or meat stock may be used as the basis for soups, gravies or sauces. Place 1t In glass jar in the refrigerator for tom1orrow's use.
 The secret of making a delicious dish from the tasty end-of-roast plcCeS IS tO hCOR AhOASts often a .re-heated piece of meat Is overcooked and distinctly dry.
 If it goes into g hot dish. pro- tect the meat from overcooking with a layer of mashed potatoes, spaghetti, noodles, a cream sauce or a barbecue sauce. Cook 1t just long enough to re-eat the meat. Meat pies, turn-overs, cvroquettes, meat patties or loaves, and cas- serole dishes are all delicious main- dish connections, from the end Of the roast. For warm days, Jel- lied loaf, a meat salad or, sandwich spread is always acceptable:
 Sliced Beef i'm Barbecue Sauce
 Slice cold beef in thin slices.
 Make a barbecue sauce by melt. ing 8 tablespoons of butter or fat drippings from the roast in a fry. ing pan, adding 1M tablespoons of flour, tablespoons of vinegar made up to cup with water, ) teaspoon sugar, teaspoon of pre-. pared mustard and dash of pap rika.
 Let the slices of meat heat through slowly in the sauce. Serve with garnish of parsley.
 PORK AND POTATO PIE F
 2 cups diced cooked pork
The Waterbury Democrat., 1934-09-28


 Here's one movie star who can indulge her sweet tooth. Shirley Temple, who has become the darl- ing of Americas heart, loves and eats jam and jelly such as much as the children who play on side- walks and meadows.
 Her mother, Mrs Gertrude Tenn pie, knows that jam and jelly fill the child's need for sweets in pure, easily digestible form. %
 When Shirley is not busy on the lot, making pictures with grown up stars like Gary Cooper and Carole Lombard, with wilm she appears in "Now and Forever,'' she can very often be found around the kitchen helping her mother, who is an ac- complished jelly maker.
 Grape jelly is a favorite in. the Temple household and this recipe will give you some of the finest you've ever tasted. @
The Waterbury Democrat., 1934-09-28
Guest Dinners For
 Cool Weather Days
Meat Dish Should Be Chosen Both to Please the Guests
 and Conform With HOstesses Budget

bage makes an attractive garnish for meat loaves or roast veal.
 Last but not least, have the carv- ing knuife in perfect trim and the dinner plates good and hot. These few simple precautions may make the guest dinner real success.
 Guest dinner meats:
 MINT STUFFED SHOULDER
 OF LAMB
 Lamb shOulwder (boned) cups dry bread
 fl cup butter
 teaspoon chopped parsley 1 teaspoon chopped mint leaves teaspoon salt
 Ii teaspoon poultry seasoning
 Have the lamb shoulder boned at the market.
 broken into small pieces and mixed
 Make stuffing of the dry bread with the seasonings and just enough boiling water to moisteu slightly. Stuff the shoulder and sew or skewer it together at the opening. Bake uncoveredy for SC minutes at temperature of 506 F., then cover and reduce the oven temperature to 300 F. Roast 30 minutes to the pound.
 Garnish the platter with halves of canned pears filled with mint jelly and topped with sprig of rarsley.
 CHICKEN A LA KING
 2 tablespoons butter
 2 tablespoons flour l. k cups evapOrated milk
 1a cup water
 teaspoon salt
 M teaspoon pepper T
 Dash of paprika
 1 cup diced mushrooms
 chopped green pepper
 pimcntO cut in narrow strips
 ] cups d'ced cooked chccken
 ? egg yolks
 Make a cream sauce of the but- ter, flour, evaporated milk, water, salt. pepper and paprika. Add the mushrooms. green pepper, pimen- to and chicken. Cook over a low flame heated through. Then add the slightly beaten egg yolks, and cook for a moment, stirring con- stantly. Serve immediately on g deep platter in patty shells or croustades. Garnish the platter with whole glazed carrots, tufts of parsley and rings of green pepper.
The Waterbury Democrat., 1934-09-28
GRAPE JELLY Y
 4"cups- e fbs) juice 7H cups t3A lbs) sugar

H bottle fruit l1cctin
 To prepare jmce, stem about 3 pounds fully ripe grapes and crush thoroughly. Add F cup water, bring to boil, cover, and simmer 10 minutes. Place fruit in jelly cloth or bag and squeeze out juice. iIf Malagas or other tight-skinned grapes are used, the juice of 1 lem on should be added to prepared iuice.)
 Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add bottled fruit pectin, stirring constantly. Then bring to a full rolling boil and boil hard F min ute. Remove from fire. skim, pour quickly. Paraffin hot jelly at once. Makes about Il glasses (6 fluid ounces each). F
The Waterbury Democrat., 1934-09-28
End Of The Roast AS
 Good As The First
Juicy Bits, Usually Thought tO Be Scraps, Fine for
 Tempting Leftover Dishes

2 cups pork gravy or white
 sauce
 15 cup celery
 green pepper
 2 cups cold mashed potatoes
 SeasOnings of salt, pepper
 and paprika
 Make a sauce or gravy of 3 ta- blespoons of drippings, 3 table, spoons of flour and 2 cups of milk. Add the chopped celery, pep per and meat and season with salt and pepper. Place in casserole and spread a layer of mashed po- tatoes, over the top. Dot with bits
The Waterbury Democrat., 1934-09-28
RTryE TOArATO PICKLES

Mix together 3 pints tomatoes peeled and chopped, cup chopped celery. { tablespoons chopped red pepper, 4 tablespoons chopped on. ions. q cups mild cider vinegar. tablespoons salt, tablespoons sugar. 6 tablespoons mustard seed, $ teaspoon cloves, h teaspoon cir- iiamon, 1k teaspoon grated nut meg. Put in jars or bottles and cook and seal as you would canned fruit. These vii keep for years.
The Waterbury Democrat., 1934-09-28
MARKETING IN EARLY FALL K
 PRESENTS FEW PROBLEMS
But Menus Should Be Planned With the
 Usual Regard for Values and Economy

f1Igreen pepper, chopped. Add 3
 cups of tomatoes, the eggplant. salt and pepper. and cook for 10 minutes. Pour into a buttered baking dish. sprinkle with battered crumbs and bake in a moderate oven for 15 minutes. This is a good dish for the fish menu. But tered rice; balls instead of pota- toes would be nice change for the starchy food. '5. s.5, issy
The Waterbury Democrat., 1934-09-28

Parsnips belong to the turnip family and have much higher food value than is generally sup posed. Because of their strong fia.. yor they are not as popula as most of the vegetables. This fault IS greatly niinimized by cooking par snips in the form of fritters. using the cooked parsrlip puree. or py dipping the slices of cooked par snif, in ritter batter and fry'ng them in deep hot fat.
The Waterbury Democrat., 1934-09-28

Sometimes fruits may be. used for the centerpiece; again few flowers, tastefully. arranged at other times some lovely ornament or; a pair of candlesticks; -an ivy globe filled with small, feathery ferns and moss and placed on a little pewter stand makes a. charm ing Dit of decoration for. the set of tiny coiored pots not more than two. inches across, each filled with a different foliage plant, can be used indefinitely sometimes grouped around a white pottery
The Waterbury Democrat., 1934-09-28
LOBSTER LORE

When you have ordered lobsters and find the meat is firm-al- though quite tender--that lobster is as he should be. .. what the professional cooks calls Hive loh- sters." If the flesh is, soft and falls away into pieces, he Is a. dead one '....a poor lobster who lost his life before he reached the steamins cauldron. There are not, words to indicate the scorn the expert cook feels for "dead lobster"
The Waterbury Democrat., 1934-09-28

The sweet potato does not be- long to the same family as the white potato. although it occupies the same place in the diet. And al- though they arc very sweet to the taste as compared with Irish pota- toes, the sweets have only to 6co more sugar than the whites.
The Waterbury Democrat., 1934-09-28

1nexpenSlVeNltem so that no week S total budget will seem to be out of line.
 But in early fall when food. in abundance seems to surround her on every side, there is more than the usual temptation to re- lax vigilance and just order the first things that $ u g g Q st them- selves. ,.t-s
 So much fruit. SO many vegeta- bles fresh $;,In frop, avor@y
The Waterbury Democrat., 1934-09-28
BY ESTELE MARIE BARKER
 Past President u4 N, Y, Association of Dictitians

Winter or summer, the woman who tries to make. every dollar spent for food go as far as possi- ble plans each days menu with care, balancing luxury foods with
The Waterbury Democrat., 1934-09-28

bowl or compot or a center piece of flowers from the garden; again used in! the manner of place cards at the various covers.
The Waterbury Democrat., 1934-09-28
CALIFORNIA FRUIT SALAD,

Remove a pulp of grapefruit, free from all skin and keep ill pieces as large as possible. Treat 3 large oranges in the same way, and place fruit in a white colander 1 in the refrigerator to chill. Halve and seed q, hnlf cup of white grapes; dice 1s cup fresh pineap- pie, add to the orange mixture and chill. When ready to serve sprin- kle fruit with a tablespoon sifted powdered, sugar, mix with boiled dressing and arrange on lettuce leaves. Garnish with balls of high ly seasoned cream cheese decorated with half walnut on each side. Trim with sprays of fresh water cress.
 GINGER TEACH JAM
 cup chopped peaches
 1 cup seedlesss raisins
 g orange Uuice and rind)
 M cup sugar "
 % cup boiling water
 1 tablespoon preserved sugar Chop peaches and raisins and cut ginger very fine. Cook all in- 'gredients in 9 double boiler until the consistency of jam. Pour into hot sterilized jars and seal with paraffin, 3
The Waterbury Democrat., 1934-09-28

s When crea'ming butter and su- gar for cookies and cakes. slightly warm. the butter before adding the sugar and the process will take only half as long. Do not melt the butter. however, as&that may alter the texture of some cakes.