davidaulloa/AmericanStories huggingface dataset:
, 1934-11-16

| minutes In an ordinary saucepan.
5 minutes in a heavy metal pan
that holds the heat.
Hard Cooked Eggs-Follow same
method extending time to Is min
utes with slight heat unless pan
Is very close and heavy.
Poached Eggs-Unless you have a
real egg-poacher, use a shallow
pan. Put In boiling water deep
enough TO cover egg. II several eggs
are being done, creased rings or
gem jar tops will help keep them
In shape. Add salt--l-2 teaspoon TO
each pint Of water. Break eggs IN a
saucer. slipping each one into a
ring or into the water. Cover and
cook over low heat, keeping water
below boiling point. Lift out care
fully with SKINNER. drain and serve
| on hot buttered toast or on mounds
Of green vegetables such as spin
ach, or surrounded by thick to-
mato or other sauce.
Scrambled Eggs-There are two
types Of scrambled eggs-one that
shows a mixture OF yellow and white
curd, the other a soft and creamy
mass, cuStard-like.
For the first kind, beat egg only
slightly with a fork. to mix yellow
and white. Season with salt and
pepper and add no milk or only ]
te~aspoonful for each egg. Or in
crease the milk for q softer mixture.
Melt a little butter or bacon drip
ping in frying pan. pour In the egg,
or better cook in double boiler
(where II won't scorch); and as It
thickenS on bottom OF pan stir and
scrape Ii off.
Sav0ry Scramble-Fry a little
chopped bacon and onion together
in frying pan some chopped green
pepper too when available Of sliced
mushrooms. When cooked pour In
either type of egg mixture and
scramble as usual. Serve on but
tered toast or In split and huttered
hot biscuits. (See Lesson 81.
Baked Eggs-Break eggs into In
dividual moulds season put a small
piece Of butter on each egg set
dishes in pan OF hot water and cook
either in the oven Cat slow heat.
325 deg. F. or on top Of the stove.
When firm. slip each egg out on
buttered toast.
Or fill dish to half depth with
well thickened and seasoned to-
mato pulp or thick tomato sauce
or canned tomato soup. Drop In the
eggs and bake in a slow oven.
Baked Eggs in Sausage Cases -
Line muffin pans with a thin layer
OF sausage meat. Cook In hot oven.
Take out. break an egg into each
sausage cup, add seasonings and a
dot Of butter to each. and return to
oven with heat reduced TO low,
800 deg. F. Bake until eggs are set.
Fluffy Omelette-Separate yolks
and whites Of eggs. Beat yolks very
light and add l tablespoon milk for
each egg: season with salt and pep
per. Beat whites until stiff. but not
dry. and fold into yolks. Melt n
little butter In your frying pan or
omelette pan. to grease all over.
When hot, pour IN the mixture.
spreading evenly. Lower heat and
, 1934-11-16

Chocolate-Scald IL ounce choco-
late with the milk. Increase the
sugar 10 Ia cup. Prepare and cook
as Bread Pudding.
COconut-Substitute 8 tablespoons.
coconut for Ia cup crumbs.
..Lemon-Flavor with 2 tablespoons
lemon juice, 81 tablespoon grated
lemon rind. Omit vanilla.
Orange-Omit 1-2 cup milk. Stir
In at the end IL cup orange juice.
! tablespoon lemon juice and i
tablespoon grated orange rind, as
flavorina. Increase sugar to l-3 cup.
Queens Puddiug-Use 2 egg yolks
In place or ! egg In plain bread
pudding. When cooked. spread with
jam or jelly, cover with meringue,
made by beating the whites until
stiff and gradually beating In 4
tablespoons sugar; return TO oven,
oven-poach In a slow oven, 275 r.,
until brown
, 1934-11-16

nippy flavor CT cheese fits In with
foods like bread, biscuits, macaroni.
rice-things with a bland and gentle
flavor OF their own: II goes well
with vegetables. too. and cheese and
eggs, although they are 20 much
alike In the work they do, make mn
excellent combination (since both
cook quickly and egg has a mild
flavor. Cheese and bacon give an
other natural born" combination or
flavors.
! am going to give you one ex-
ample OF as many kinds OF cheese
dish as possible In this Iesson-and
you can make others from each
one.
Cheese Sandwiches - Use soft
spreading cheese. or CRATE American
cheese and soften II with butter or
cream or salad dressing. A little
mustard improves many cheese
spreads. Use plain or with chopped
nuts, chopped olives. or pickle, or
ange marmalade, tart Jelly or jam,
to spread between brown or white
or nut bread. different additions
viii suit different kinds Of cheese.)
Toaster Cheese Sandwiches -
Spread / slice OF buttered bread with
soft or grated cheese, the other
slice with orange marmalade or
chopped fried bacon, touch OF cat
sup, etc. Put together and toast
sides. Serve very hot.
Cheese Dreams-Make cheese
sandwiches, with or without fried
bacon, fry andwich to a golden
brown on both sides In a buttered
pan. Serve very hot Gin lettuce cup
or on creSS. when poSSible).
Marcaroni and Cheese-Cook Mac
aroni or spaghetti in a large potful
OF boiling sailed water. until tender.
Drain II in collander. run cold wa
ter through it.
, 1934-11-16

Make plenty OF cream sauce and
add l-3 cup grated cheese to each
cupful OF sauce. Allow at least 2
cups cooked macaroni.
Put alternate layers cooked mac
aroni and cheese sauce In N creased
backing dish-keep mixture very
moist. Spread top with good layer
Of grated cheese, plain or with but
Ftered crumbs. and sprinkle with
paprika- The secret Is the cheese
sauce-and plenty Of It. CYou learn
ed TO make Ii In Lesson ID.
Use canned spaghetti III you like,
even II made with tomato sauce.
Just add the cheese sauce and
cheese topping.
Place macaroni or spaghetts dish
In q pan OF hot water and bake In
moderate oven until golden brown
on top.
Cheese and Rice Croquettes -
, 1934-11-16

thicker and richer arcordInr N
har- -r.h - s-a,- - 800 n
General Proportions and Method
for Soft Custard
~ 0eP u an" -e~ Hs
~ sal., .aD-espoons ousni, Au :
Y yolAs, ~nlcn 49, nlaAs 1
.i0aiel ~ an 80
II sa "a Sonle ~
Ilnu sCaiue0 = A, % ~
fee may be Scalded IN the milk,
Scald the milk In double boiler
first. for custard sauce; beat slight
" the whole egg or z yolks Cor /
egg and / yolk): beat In the sugar
and salt and stir in the hot mid.
Return to double boiler and took.
stirring constantly, until mixture
coats a silver spoon. Remove from
heat Immediately sauce IL this
thick-and at no time let the water
boil in the lower pot. Flavor and
strain. Place at once over cold wa
ter.
IF eusfard curdles. heat smooth
WITH ! dorhla nover heater
m nave ~ ret along with 4
. volk ~ = err ~ muF mix ,
flour with YOUR suaar-it
Will hsln ~ thirken vorIr rnsfard
stir the heated milk into the surar
, 1934-11-16

Mix Z cups cold. boiled rice with z
tablespoons melted butter, 4 slight
" beaten esq and a little salt and
pepper. Shape soft cheese or grated
cheese softened with butter. I'm
small balls, the size OF a walnut.
Around these press q coating OF rice
mixture TO cover completely. Roll
these larger balls IN sifted biscuit
or dry breadcrumbs, then In beaten
egg. mixed with q little water, and
again I'm the crumbs (which should
be seasoned with salt and pepper.
Fry balls In deep hot fat. CTempera-
ture 355-390 +. or hot enough 70
brown a snail square OF bread I'm
, 1934-11-16

Custard Sauce-This is n of Uur
most important sauces for serving
with desserts, and We put It nere
because it is a good illustration Of
another kind Of egg cookery. It may
be made with either whole eggs or
yolks. and may be rather thin or
thicker and richer, according TO
how much egg yolk you put In.
, 1934-11-16

Bread buildings are firm custards
In which / cup breadcrumhs have
been substituted for l egg az crumbs
are very dry use only from IL to
2-3 cup). The method for comhin-
ing and cooking Is practically iden-
tical with that for Firm Custards.
Plain Bread Pudding
2 cups scalded milk.
/ cup hreadcrumbs
I egg
2 to 4 tablespoons sugar
Ia teaspoon salt
/ 1-2 tablespoons butter
ga teaspoon vanilla.
coieoleETAOSHRD... /. y. 80.
Pour the scalded milk in which
the butter is melted. over the bread
crumbs. let stand until soft. then
beat until very smooth. DO not
strain. Otherwise complete and cook
as Firm Custard. Serve with hard
sauce or foamy sauce.
, 1934-11-16
You Can Sew This Yourself
MAKE III OF VELVET
ADvTCES MARIAN MARTIN
Complete Diagrammed
Marian Martin Sew Chart
Included
PATTERN so65

Velvet Is seen everywhere this
season-in hats. in gloves and hand
bags. II you'd like a ~flattering vel
vet frock for important occasions,
you will find this suave gown slen-
derizing and smart. Both bodice
and skirt are attached to slimming.
',ointed yokeS - the bodice yoke
seing cut In one piece with the
prettily ripping jabot. The simple
v neck Is very becoming to the
woman OF a more mature figure,
and those trinity cuffed. fun sleeves
divert attention from the shoulders
10 their own graceful lines. II you
prefer shorter sleeves. make them
without the cuffs like those in the
lower sketch. Lovely. too. In crepe
or satin.
Pattern BOSS may be ordered only
In sizes 50, 80, 40, AZ, "A. 46. as
and so. Sire 80 requires 4 SIS yards
30 inch fabric.
Send fifteen cents IN coins or
stamps tcolns preferred) for each
Marian Martin pattern. Be sure to
write plainly your name. address.
the style number and sire OF each
pattern.
Do not miss our winter pattern
book OF smart. eaSy-to-make clothes
designed by our style authority Ma
rian Martin. Styles for every age
and all occasions Price Of book.
fifteen cents. Book and pattern to-
gether, twenty-five cents.
Send your order to The Browns
vile Herald Pattern Department,
xs2 W. 18th St. New York. M. r.
, 1934-11-16
Cheese

AS I have said at the beginning
Of this lesson, cheese is like egg In
two ways-it belongs to the sub
stantial bodybuilding foods-and
In cooking. 1t cannot be given q
strong heat; low heat or a short
time OF cooking Is necessary for
good cheese dishes. You will OBJ
serve that all the best cheese dishes
can be quickly made or that cheese
Is combined with foods already
cooked. so the dish can be finished
with little heating.
You have noticed how well the
, 1934-11-16

and salt. Gradually stir IN the scalc-
ed milk and continue stirring Until
the sugar IA dissolved Flavor, STRAIN,
pour into wet custard cups or large
baking dish. OF cooked In large
amount, increase eggs To y for 2
cups OF milk.
To Cook Firm Custard
Steaming-Steam over gently
boiling water until firm.
Oven Poaching-Place baking
dishes or custard cups An "a pan OF
hot water, cook Ia a rather slow
oven, SIS degrees F. until firm.
10 Test FIRM Custard
Insert q silver knife into the CEN
ter OF the custard. II 1t comes out
clean, unmisted, the custard is
cooked.
To unmould individual firm Gus
tards: When quite cold. rum a knife
around edge. invert over serving
dish and shake out gently.
TOppinRs-SeFve alone or with
whipped cream or canned or fresh
fruits.
Precautions I'm Making Firm
Custmrd
1. Stir hot milk gradually into
eEg mixture.
2. Always strain before cooking.
8. DO not allow water 20 boil
rapidly In lower part Of steamer,
and DO not bake without using out
err pan OF hot water.
4. Remove from heat ~ soon as
cooked.
Variations u Firm Custard
ChOcolate-Scald / square cho-
colnte with the milk; increase sugar
70 1-3 cup.
Caramel-F1avor with / Ia table
spoons caramel syrup and 1-6 tea
spson vanilla.
spIced-FIavor with grated nut
meg.
, 1934-11-16

EGGS AND CHEESE

In this lesson. we are going to
make a study Of both eggs and
cheese. because these two very ex-
cellent foods have a great deal in
common.
They are both very nutritious
they help to build up our bodies
when we r young and they re-
place worn-out tiSsees at all times.
They do the same work for US that
milk. meat. fowl, fish, nutmeats,
beans and peas do.
Another thing eggs and cheese
have In common Is that they both
need to be cooked at low tempera-
lures.
, 1934-11-16
EGGS

Eggs are a very valuable food
they are second only TO milk, and
70 are very important. When an
egg goes into a mixture, we should
not look only at the cost Of It, but
the actual good food IL contributes.
And another good polnt-eggs are
easily digested.
We have a great many ways Of
cooking eggs, for serving them at
every kind OF meal. Then, besides
real egg dishes, eggs are useful "a
use IN these ways: For
4. Thickening sauces. custards.
Filings for cakes and pies salad
dressings.
2. L~eavening flour mixtures
that is, making them light (alone
or along with baking powder. etc.).
8. Making other mixtures such
as omeletteS. whips, s0uffles.
4. Making a coating. along with
fine sifted crumbs. for the outside
OF croquettes. fish, ETC., so that
; when we fry them In hot fat. a
crisp covering Is quickly formed and
the fat cannot get inside the mix
ture; or sometimes just for the
crispneSs OF the outer coating that
Is wanted-as in a Dreaded outlet.
5. Binding mixtures together
such as batters and douRhts; or po-
tato cakes. meat or fish loaves,
crocuettes. etc.
6. Giving smoothness to frozen
desserts.
Z. Giving body TO mayonnaise
dressing. H0llandaise sauce, etc.
8. Improving the texture OF bat
tiers and other mixtures, and Civ
Aing them richness and flavor. too.
9. Beaten whites added 10 gela-
tine mixtures turn them into gela-
tine sponges.
In short. we could never hope TO
do fine cooking without the help OF
eggs.
, 1934-11-16
JhM nun
Ohave ii

~
children must have an adequate
supply of the precious sunshine vitamin ID
to make their teeth and bones grow straight
and strong. All of us probably need il to
make our teeth and bones stay sound.
Winter sunshine can't create this vitamin
for us. Our normal foods do not contain
enough of il.
Pet Milk is enriched with the precious
vitamin ID. No foreign substance is added to
the milk. Ultraviolet rays, produced in Pet
Milk plants by electricity, shine on the milk
and create the vitamin ID in PetMilk That's
natures own way of creating this vitamin.
Thousands OF families use Pet Milk
pure, fresh cows milk concentrated and
sterilized ~ for every milk and cream need
for baby's bottle because it's more easily
digested than ordinary milk for children
to drink because it's as safe as il there
were no germ Of disease in
the world = for every table
, 1934-11-16
standard Egg Cookery

Eggs should never ne boiled
when cooked in water, they should
be kept below boiling point.
Soft-Co0ked Eggs-Bring water
= cups water for first two eggs. then
1-2 cup for each extra egg-to
boiling point-withdraw from heat
put in eggs. cover, and let stand 7
, 1934-11-16

Cut stale bread In Is inch strips,
spread with butter. arrange In but
tered backing dish, making only ga
full. Cover with raw mixture for
firm custard Cmade as directed.
Let stand l hocr. cook as Firm Gus
tard. MAY be favored with spices
or varied by the addition Of fruits
or by spreading each layer with
JAM Stale cake, unbuttered, may
be substituted for the bread.
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1934-02-16

dition to David ]. Bentall and AL
fred Block, well known l. L. D.
lawyers, Paul P. Chaser, veteran
labor attorney from Gary, Indiana
has been engaged to fight the
case.
It is not enough, however, to
rely only on legal defense. Tiala
and his associates will be freed
only by the protests of the farm
ers and workers. Every organiza-
ton of farmers and workers should
be visited and asked to send pro-
tests and to contribute to the de-
Tense fund. Let the prosecutors
know that farmers who have
marched in the bitter cold from
the four corners of this country to
Washington, D. c., and Chicago,
will not hesitate. if need be, to
march to Indiana.
Organizations and individuals
who want to contribute for Tiala's
defense should address their con-
tributions to the United Farmers
League, 1877 South LOOMS Street
Chicago, Ill.
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1934-02-16
Our Constitutional Rights and
the Fascist Danger

Some of our friends tell that still living
der democracy in the United States.
1--WE have constitution that guarantees the people the
rights free speech and free assembly and the right OF the
people to petition the government" they say.
"The constitution guarantees life, liberty and the
pursuits of happiness the demagogues of the FarmerLabor
party try to tell US.
But when conditions of the of the people become
unbearabe and farmers and workers everywhere in the
ty organize and rise in protest against this oppression and
demand these rights guaranteed in the Constitution what
happens?
On January 20 the National Secretary of the UF his
wife Viola and UFL organizer Jesse Ham were arrested IN
Indiana for trying to defend the right of farmer to stay
On The same day. practically the time four
employed workers manhanded and thrown into jail at
Linton N d. for trying to bring their grievances before the
government
On larger scale such things happening in Germany
dav FasciSm call it therePrlSOn torture concen-
raon camps and death the fascist methods used to
keep down the broad of workers and farmers.
The same methods used here. But farmers and
workers will longer be fooled in believing the of the
takers that living under democracy where workers
and farmers have any rights.
Fascsts attacks upon the workers and farmers in
creasng in the country day after day and gaining in
severity and the conditions become the will
will come out openly and everywhere fascist dictator
ship
Farmers and workers who realizing this viii orga
nize much stronger and much quickly in order tt
defend themselves against the brutal fascist attacks of to-
day. Organized they will fight with all the vigor and tt
the best of their ability to prevent the establishment of
plete fascist rule.
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1934-02-16
full MEETING OF
NATL. COMM. FOR
ACTION IN iowa
(COntinaed from Front Pagsl

Continued from Front Page)
off the unrest and the discomfort
of farmers and workers into some
safe channel. This safe channel IS
the Third Political Party. A fake,
used for the only purpose Of salts
flying farmers and workers win
words, and if necessary WIZ
crumbs, but keeping them IRON
resorting to real action to ge'
what belongs to them"
The Executive Committee TOOK
steps on the arrest of Alfred Iiala'
UFL Natl Secretary, his Wns
Viola, and Jesse Ham, held ID
Indiana for trying to stop Sn'i'
ifs sale. John Marshall, preSl-
dent Ohio Farmers League, Wny
was chairman of the meeting u
the Executive Committee was SEW
TO Indiana to organize the ISsm
ers there in the defense Of Alireo
and Viola Tiala and Jesse nam -.
Protests have been sent to y.
authorities and a Defense BulleIn
calling upon all farm orgaHi'Sc
t;ors sff;l;a+ed with the F. N y
A. to act in this case haa w.
sent out earlier in the day.
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1934-02-16


all MEANS be sure to send all subs and greetings direct
to the FARMERS NATIONAL WEEKLY office at 1917
South LOOMS ST., Chicago, III.
IF THE MILITANT farm movement of this country
ever needed fighting farm paper, national in scope
broad IN circulation it especially needs it With APP
preparations for new machine p;ling up in Wash
mgton, with Speaker Rainey speaking of "war by
spring. and with the situation so tense in Europe and
the Far East the farmers must be prepared to fight
against and prevent such an imperiaist war;
The crisis has driven the Wall Street bankers to
such desperation that is only of their "ways
out" They are disseminating CWA jobs and cutting
down relief every hand Fearful of the rising pro-
test of the of workers and farmers they are de-
pending more and the iron fist to crush our
protest.
This is why they ignore a semblance of civil
rights, and throw workers and farmers in Jail without
even pretence at Justice" Thus we find Alfred ITALIA
Mrs. ITALIA, and Jesse Ham under charge which may
mean year in the penitentiary And many more of our
leaders will be prosecuted for the crime" leading
farmers in fight against the exploitation and robbery
of the banker class
We have no time to lose in building our national
paper 1t win be of strongest weapons in the
fight against the offensive of the banker class
against the trend towards fascism and u kux kan-s
and against imperialist war.
We close this announcement therefore with the
strongest possible appeal for the building of the new
paper. Regm at once
The producers news. [volume] (Plentywood, Mont.) 1918-1937, 1934-02-16
Resents Hunters on
Farmers Land

AhbCkOPSs 1OlIs
Producers News:
When spring or summer comes
there ought to be an organization
Of the farmers to keep the hunt
ing sports off the farms.
Has the game warden power to
put his own fine such as Jens
Jensen-S50 and his gun-and
$27.50 apiece for other fellows for
the offense?
Now they ask farmers to feed
these birds raised on the farms.
And Jens Jensen has lots of land
and by shooting birds on his own
land in season without a license,
then being fined $50 and gun,
seems unreasonable. 1t also seems
queer to see the hunting season
open on Sunday at IL a. m. just
to give the real sports the first
chance. How long are the farmers
going to stand for this sort of
thing?
Talk it over between yourselves,
you farmers, so you are good and
ready to meet at such meeting
the coming summer to prevent any
hunting next fall from outsiders Of
our own land. Let the whole coun-
ty join. Those having signs: No
hunting allowed, were disregarded
last fall.
Instead of Jens Jensen getting q
bird, it is better to see them starve
or be killed by the hawk during
the summer. sport" is the life
now days. Medicine Lake is going
to be a fishing pond. The rest Of
the county is for hunting ground
In Northern Minnesota 100000
acres were taken over by the state
for taxes. Now If the farmers were
not crowded for taxes they would
Rave made their living. Now, that
land is going to be hunting ground
There is a log house and barn OF
every quarter, made Of poplar OF
cedar so hunters may find shelter
The ditch liens and taxes drove The
Free Homesteaders off. The higf
grades made from the earth taker
out of the bitches made Highways
all over to auto on, etc. have
been there three years myself ant
know all about it. Tt is so sad Il
write about. The farmers have bu+
verv little time to write articles
They think they know what /,
right or wrong. EXPECTING tn,
Father, the law. to be equal to al
alile But is it?
We want no County Agent.
We in this neighborhood, do no
want any County Agent for the