davidaulloa/AmericanStories huggingface dataset:
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15

Anu 1OLu hight 5O Oh OuS Wv
first rosy glow of his enthusiasm
would be dimmed. He would har-
Dor the suspicion that Gypsy was
more concerned about the sauce for
the cauliflower than anything else.
Hunt Gibson had fallen into the
habit of dropping around" in the
evening. These were the first warm
nights Of summer and in the city
the spell was evident. Gypsy, in
thin, maay.times-washed organizes
from last season, woulC sit sewing
under the amber lamp.
Come in" she would say vel
comingly. II thought you'd be out
at the Lido Club tonight. Ronny
said you were all going"
Tom would go out into the
kitchen to stir up cool drink and
Hunt would explain lightly that he
had changed his plans at the last
minute: something had come up.
Occasionally he brought Sue with
him-Sue, looking unusually pretty
and extremely wraith-like these
days. But oftener than not he came
alone.
One night after Tom had, closed
the door after their guest he came
back into the living room and
stood, thoughtful and silent. for a
moment. His quiet. listening atti'
tude gave Gypsy pause. ..
whats up. darling?"
He stared down at her. "I've Just
come on something. That chaps in
love with you"
She burst into a peal of laughter,
where did you get that idea:"
He didn't smile. Happens to be
true"
Gypsy was annoyed. Tommy
you never talk that way. It's
| it's not bit nice of you, really.
We don't go in for this sort OF
thing, do we?"
Sorry. darling. Forget it. May
be I'm just imagining things"
THEY dropped the subject then
l. and there but neither Of them
forgot it entirely. Gypsy had al
ways said she despised young mar
ried women who carried on flirta-
tions-either openly OF behind
J their husbands backs. 1t all
seemed pretty cheap. somehow. But
she found the thought Of Hunts
liking her wasn't entirely un'
pleasant. Why. when she had been
jealous Of Tom, angry at him be,
cause he had been seeing Vera
Gray, she had even entertained the
thought Of irritating him with an
admirer Of her own. OF course that
was as far as she had gone
merely thinking Of 1t. All wives,
she reminded herself. do that at
moments; the spirit Of retaliation
is neither a noble nor beautiful
one and she was ashamed now OF
her sentiments.
Just the same, It gave her a
small, secret satisfaction to think
that Hunt admired her.
Sue telephoned her one day and
asked her to come to tea at the
Vanderbilt. their old meeting place
I'D love TO-" Gypsy said. How
does it happen you're on the loose
today?"
But Sue was vague. She would
explain. she said, when they met.
It was warm, clear and bright
Gypsy wore her new printed silk,
black with a scattering OF field
flowers, and her wide shallow
crowned hat. She felt cool, well
dressed and happy. a delightful
combination. Her steps fairly
danced along the crowded pave
ments and when she came into the
deep, high-ceiled hotel lobby with
its furniture already gay In sum
mer slip covers 1t was with an
almost oyerpowering sense OF well
being.
Sue, in this dim light, was pale
Her forget-me-not eyes were enor
nous and. the few faint golden
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15
BROOKS AT OFFICE

RALEIGH. Feb. 15.-(UP).-
DR.. E. C. Brooks, president of
North Carolina State returned to
his office today for the first time
since he became ill last Novem-
Der,
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15
Married H1bt j 4, f :'! z:==ez!

1recFies on the DT1uge OIL ner sua
nose made her white skin look al
most translucent. Gypsy felt a
pang Of concern. Why, Sue was Ill,
really ILL, and mot one Of them
had noticed it!
They sat over their tea. two well
dressed young women with pleasant
voices, and no one noticed them
particularly. One WIS dark. the
other red-haired, and 'they behaved.
the casual onlookcr would have
said. like old friends.
But the first words Sue said to
Gypsy were scarcely what the cas-
ual onlooker would have guessed
them to be. She said. 81 wanted
to see you before, l went away.
I'm terribly i'll. Limay not be In
New York again."
May not be why. Sue. dear!
This is dreadful. What is 1t and
why didn't you let melknow be-
fore?"
The hand stirring the,cup OF tea
trembled and Sues under lip
trembled. too. Its nerves." she
said. I'm all shot TO pieces. I'm
going out west. to Wyoming. to
Aunt Henry's. l shallsstay there
oh, forever. perhaps!"
TIER eyes shone with unshed
IL tears and her voice shook.
Gypsy watched her. troubled. Sue
who had always been so happy-go-
lucky, so utterly care-free-what on
earth had brought her to this
state?
you've been, working too hard"
she said. And playing too hard
in the bargain. Why, only the
other day Hunt said :"
Sue interrupted her, eyes gilt
tering. Hunt said what?"
Don't be so fierce. Sue" Gypsy
said gently. He said you were
burning the candle at both
ends :"
Hunt said that" Sue linked her
white fingers an0 stared out Of the
window at the armory opposite.
"Ha! That's really funny"
"Well. l don't know" pursued
Gypsy. HE said you were party.
ing every night until the small
hours and that you'd lost weight
and your mother. wasascolding. But
l didn't pay much attention to
that. l know how she, always wor.
rieS
81 don't know what on earth
Hunt Gibson has to do with me-"
Sue said holly and proudly. ITS
none Of his business what l do or
where l go ="
"Of course, of course 1T isn't"
Gypsy said quickly. "EIetwas only
being kind. He's so fond Of
you :"
Fond! Indeed!"
"Well, isn't he your cousin. after
all?"
about a forty-sevonthJ one." Sue
said with emphasis.
well, them" Gypsy dror ped an.
other lump into her tea. She told
herself she didn't know what had
got into Sue, she was so queer
today.
The other girls breath was com.
ing more quickly now. She was
fixing Gypsy with a glittering,
feverish gaze.
"Will you tell Hunt to mind his
own business If he speaks Of me
again?"
"Sue, dear, I don't know what
this is all about" the other girl
began placatingly. I'm terribly
sorry :"
"You ought to know" Sue said
with a shrug. "You ought to be
able to guess. He talks Of nothing
else. It's Gypsy Gypsy .
Gypsy
Toms words came back to her
and she flushed. What was Sue
driving at and why did she look
at her so accusingly?
TO Be Continued)
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15

not be ABUSED as being in con-
tempt of that body. :,
The votes on the four defend
ants follow:
Mac Cracken: guilty, Ga; not
guilty. 20; Jail sentence. yeas 56;
nays &c.
Brittin: guilty. 65; not guilty,
18; Jail sentence, yeas GO; nays
81. ~,
Hanshue: guilty, 35; not guilty
As.
Givvin: Motion to discharge,
yeas 62. nays Is.
The first vote of the afternoon
was taken on a motion by Sena-
tor White, Repn.. Me-, to refer
MacCracken's case to the district
attorney. 1t was defeated, 62 to
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15

SHERIFF'S SALE OF rHOr =,
COUNTY FOR THE NON
PAYMENT OF FRANCHISE
TAX ASSESSED AND Lev.
led, FOR THE YEAR Or
Bv virtue of power vested in
me as Sheriff for Henderson
county under the laws of North
Carolina, and the order from the
department of revenue of the
state of North Carolina, Raleigh.
N. c., l will on Monday, March
10, 1884, at IL o'clock noon at
the courthouse door in said coun-
ty, sell all the hereinafter de,
scribed properties to pay and
satisfy the unpaid franchise, tax
owing thereon for the year 1881,
plus 4 per cent statutory interest
and cost of advertising, and sale,
as allowed and provided by law.
House and lot known as Park
Hill Inn and l lot on Justice and
Florida avenue described and re-
corded in book $50, page 23O.
This the 18th day of February,
1884. >-
Sheriff Henderson County, n. Z.
5-Thurs.- 4tp
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15
BIRTH ANNOUNCED

Born, to Mr.. and Mrs. Buford
Rhodes February 18th, at their
home on Charles street, a daugh-
ter. who has been named Whsle
Lucille.
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15

Charlotte, N. C. Notice OF
Seizure. Whereas, on February
2, 1884, Chevrolet coach, model
1929, motor No. 1217139, was
seized by federal officers in Hen
derson county N. c., in violation
of section 345O, revised statutes;
now therefore, notice is hereby
given to all persons owning or
Claiming right, title or interest IN
said automobile to present certl-
fled claim thereto on or DeIore
March II, 1884. in default OF
which same will be advertised
and sold at public auction, as pro-
vided by law. J. A. Clifton, Jrn
deputy collector of internal reVe-
nue.. and acting investigator IN
charge, alcoholic beverage unit.
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15
Seeds and Plants

ED = Just arrived two tons
loose. United States tested gar
den seed. Ask for free cata-
logue. Houston's Feed Store,
South Main street and Davis
Station.
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15

arms whereupon the troops fired,
killing a porter and a health in
surance cashier. Contrary to pub
lished reports. no nurses were
killed.
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15
Houses and Real Estate

BIZ SALE CHEAP or will trade
For home in Hendersonville six
room house, four acres extra
|good land, fruit, berries and
Francs, in East Flat Rock. q
ii. Anders. room ! American
Bank building.
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15
Livestock and Poultry

|OR SALE OR TRADE - Two
Guernsey cows. +. l.. Fltz-
ISimOnS, Route l.
Or SALE Fresh cow, makes
pound Of butter a day. Price
$40. L. V. LYDIA, Upward
road.
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15

bU WAITED FOR IT. now let
r. show YOU with a ride in the
E934 Chevrolet. Phone "A.
kIotor Service & Sales, Inc.
The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-02-15
FORSALE
Auto, and Accessories

Autos and Accessories
Used CAR BARGAINS
"a Ford Coacn'
"a Ford Coaca.
u Ford Coupe.
a Chevrolet Coupe.
b Chevrolet Coach
4 others at very low prices.
SERLYS AUTO EXCHANGE
The Waterbury Democrat., 1934-10-12

Braising is a term which means just one thing to a good many peo- pie. It calls to the mind a picture of delicious short ribs of beef with Drowned vegetables. Originally braising was done in specially constructed pan which had very deep cover, so deep that hot coals could be heaped in it. The pan was placed in bed of coals or over the open fire and the meat cooked slowly in it's bed of coals.
 As we use the term braising in meat cookery today, it has a much broader meaning and refers to one of our most adaptable general methods. Braising imlpies first browning the meat, whether roast, steak, or chops, then putting it, in tightly covered untensil with very little water, either in the ov- en or on top the stove and contin- uing the cooking very slowly and evenly until the meat is tender. The browning gives the desired flavor and the long, slow steaming softens the resistent connective tis- sue and makes it tender and easily cut.
 Fancy the possibilities of such a method. It combines the rich brown color and flavor of a deli cious roast with the moist tender ness of a good stew. And the big advantage is that the meat used for braising may be one of the economical cuts like chuck roast or steak, breast of veal, round or trump steak, short ribs, neck slices of lamb or veal, flank steak. Whe- ther the meat is in small pieces or a large cut-the idea is the same, just brown carefully. then cover and cook slowly until tender.
 You will recognize at once that our old friends, the pot roast and the swiss steak are two meats that are praised.
 Starting with such simple method-endless variations can be made which will net any number
The Waterbury Democrat., 1934-10-12
PLEASING
 THE MAN
Stuffed Steak
BY CHOLE JAMESON

When the budget runs low and still the man clamors for beef steak as his rightful heritage, remember that you can please him very well indeed with an occasional flank steak, stuffed and roasted on a bed of vegetables. And flank steak is exceedingly inexpensive, compared with other steak cuts.
 Order the inside flank, wipe 1t clean, remove skin and excess fat and spread the steak out on the table. Score it with a sharp knife but do not cut through. Season well with salt and pepper, then spread with g filling of bread crumbs moistened with stock of bouillon anl season with salt and pepper, chopped very fine. Roll the steak and tie it with white cord and tuck in the ends so that it will be neat and shapely.
 Place in baking pan on top of a bed of vegetables consisting of a diced onion, turnip, aarrot and 2 stalks of celery. Pour in enough stock or bouillon to cover about an inch, lay the steak roll on top, add a bouquet of parsley, bay leaf and few cloves, cover and cook very slowly for four or five hours. bast- ing frequently.
 When the meat is tender, remove to a hot platter, strain out the vegetables and make a gravy thick |ened with butter and Drowned flour. Serve with mashed potatoes and buttered Spanish onions, if onions are liked at your house.
 This meat may be cooked in an iron pot, if preferred; but in either case, the cooking should be very slow and even, or the meat will not be tender. A thin steak cut from the round may be prepared in the same way; and if you have little ham left over from another meal. chop it and add it to the stuffing.
The Waterbury Democrat., 1934-10-12
Three Tempting Meat Sauces
By CAROLINE B. KING Home Economics and Culinary Authority

stage a tablespoon each of butter and ofiur, add the cherry pulp, sea- son to taste and cook till thick ened. Then stir in # cup of any light wine-sauterne, sherry or a white Rhine vintage. When heat ed throughout, serve.
 Loganberry sauce calls for half a cup each granulated sugar and lo- ganberry juice (you may substi- tute blackberry or raspberry juice if more convenient, though the sauce will not be so rich in fiavor) ? teaspoons grated horseradish, tablespoons lemon juice, with teaspoons of the grated rind, and 4 cup claret or light port wine. Stir together. well, bring to the boiling point and serve. By the way, this sauce is excellent served cold with cold veal, lamb, chicken or ham.
The Waterbury Democrat., 1934-10-12

Cape Cod Baked Beans and Corn Place medium can Oven Baked Beans (Boston style) in an earth enware pot or in a casserole: add cups canned corn, or use 4 ears fresh corn, split the kernels through the center with a sharpi knife, then slice from the ear. Mix well with the beans, and add 1 tea spoon sugar, # teaspoon salt and l teaspoon molasses. Peel 1 small onion and place whole among the beans and corn. Bury 2-inch square of salt pork or several slices bacon in the pot or casserole. If salt pork is used, cut the rind in several places and allow 1t to pro- trude slightly above the beans. Bake in moderate oven (375 de- grees F.) for 1h hours or until onion is tender and the flavor of the pork is we'll through the beans and corn. Onion may be removed before serving.
 Mince Meat Upside Down Cake with Whipped Cream-Cream 1-3 cup butter, add 4 cup sugar grad ually and cream well. Add 3 eggs, one at time, beating thoroughly after each addition until light and fluffy. Sift IF cups cake flour (sifted once before measuring), A teaspoon salt and 2 teaspoons bak- ing powder together, and add to first mixture alternately with x cup milk. Butter shallow square or oblong baking <pan. Sprinkle pan with 4 cup sugar and line with k cup Mince Meat and bake in a moderate, oven (350 degrees FL for about 45 minutes. Serve hot with whipped cream, or lem@ on or vanilla sauce. Serves 8.
 Cooked Spaghetti with Frank fnrters-Slice 1a pound frankfur- ters crosswise into ,H inch slices and brown in 2 tablespoons butter with 1 medium onion, finely diced. Push to one side and heat 1 me- dium can cooked spaghetti in to- mato sauce in the other side. Place spaghetti in center of platter and dot meat over the top or around edges. Garnish with parsley sprigs or slices of sweet gherkins.
 Glazed Apples-Wash, sore and prick well with fork, or
The Waterbury Democrat., 1934-10-12
------ FOODS FAVORABLE TO BEAUTY -- SWEET THINGS FOR TEA
 TIME AND LUNCHEONS
By KATHLEEN MARY QUINLAN
 Noted StylIst in Beauty

cinnamon toast, or buttered toast with a spot of jam, marmalade or preserves supplemented by cup of hot tea or coffee. So why not consider some good preserve re- cipes? Some of the old-fashion sd ones, you will observe, appear to my imagination more strongly at the moment: among them
 Yellow Tomato Preserves
 wash 8 pounds of little yellow tomatoes and leave the skins on. Slice 2 lemons in thin slices, re- move seeds, and cook for 20 min ctes in 2 cups of water. Boil to- gether cups water and 6 pounas sugar until syrup is formed. Add tomatoes, 4 pieces of ginger root, and cooked lemon and liquid. Cook until tomatoes begin to be clear and the syrup is thickened. Re- move bubbles and scum, pour pre- serves into hot sterilized jars and seal with paraff1n.
 Qcince Honey
 This is excellent with waffles or hot cakes. Cook cups sugar with 2-3 cup water until sugar is en- tirely melted. Peel end grate or ange quinces, add to the sugar ana water mad cook for 8 to 10 min utes. Pour into glasses and seal.
 Spiced Grape Juice
 With thin tea sandwiches or cookies, serve this delicious hot drink which is invigorating and healthfcl: Mix together l quart grape juice, 1-2 cup sugar, 12 inch pieces stick cinnamon, f2 whole cloves, pinch of salt. Bring to boiling point, cool and let stand for hours. When ready to serve, re- heat, remove spices, add little lemon juice, if desired.
The Waterbury Democrat., 1934-10-12

D regime. Speaking for normal per- sons, of course.
 Yoa may recall that in all our talks I have never banned any good food as harmful to either health or beauty. Each in it's turn has found its proper place and proportion with emphasis on the vegetables and fruits be- cause the tendency is to neglect them in favor of sweets starches and meats.
 Today I am thinking of all the delicious late-summer or early Fall preserves that voc are probably planning to put up, and how ad- mirable they will serve for tea time and luncheon menus all win- ter long. It is a little hobby of mine to suggest a bit of refresh ment in mid-afternoon for all busy persons a slice or two of thin
The Waterbury Democrat., 1934-10-12
Green Pea and Chicken Soup

Cook cups green peas Cor you may use canned peas, adding to the liquor sprig of parsley, Q bit of mace, a piece of bayleaf and 2 tablespoons minced onion. Simmer slowly for 30 minutes, mash well, and strain. Add X teaspoon sugar, teaspoon salt, white pepper to taste, and 3 cups of chicken broth or chicken bullion made with cubes or bought canned. When this mix. lure comes to boil thicken with 1 tablespoon butter and table, spoon Of flour or cornstarch. Cook until thickened, then add aurH of tablespoon butter and cup rich milk. Serve with croutonG Of bread frt&1 in butter.
The Waterbury Democrat., 1934-10-12
WHEN MAKING ICING

To make soft, creamy icing for cakes or cookies, be sure that the eg whites are very cold. Add the syrup gradually to the egg whites, beating it thoroughly as it is poured. A high glaze such as one sees on bake-shop icings can be given by adding tiny bit of par- affin to the syrup while it is hot. As the icing cools it will be- come glossy.
 A quick uncooked mocha frost. ing can be made with 2 cups sif- ted powdered sugar mixed with 3 tablespoons cocoa and creamed with tablespoons scalding hot coee, then few drops of vanilla; mix well and apply to cake.
The Waterbury Democrat., 1934-10-12

A long, long time ago some great French epicure. I think it was Tallyrand, on visit to Great Brit ain wrote his chef, also famous gourmet, that in his opinion Eng lad was a great country, but that to his sorrow it knew but one sauce-and that sauce, as we are all we'll aware, was and still is the familiar brown gravy which we in America serve all to frequently.
The Waterbury Democrat., 1934-10-12

large red apples. Place in bak- ing dish and pour over them a syrup made from 1a cups water and cups sugar by boiling to- gether for about 10 minutes, or until it becomes moderately thick. Then sprinkle the apples with su- gar to form coating on top, and bake in a hot oven for about F hour, or until the apples are tender when tested with a fork, basting every or 10 minutes. A jelly like syrup is produced by cooking the
 peelings of one or two apples in the syrup. Pour this through a sieve over the apples.
The Waterbury Democrat., 1934-10-12
&AlHlH [llQlId1Z!lHI1 l!l13|
Suppers For Football Fans

saturdaysdays when the folk sit for hours on hard yelling their oyaies haze oyer the ne and the won by victory their Alma Mater apptes ayenous from the and they VIII VIII raid your arder all its well Sunday G be for their stormy with an After the may be spread nOra table buffet where they spaghetti will satisfy all the hooks and cannes of their rubber appe These Saturday night will make your home popular with the
 Clam Chowder (ready
 Cape Cod Baked Beans
 Tomato Salad Cole
 Mince Meat Upside Down Cake with Whipped
 
 Pepper Pot Soup (ready-to.serve) r.,, cooked spaghetti with Frankfurters* rau sGge.aDe saiau a Fresh Cucumber Pickle 5yoze5 e a~rioe ioei,S .s,.h Apple Butter 0nazeu Appies wltn SFeams Cookies Cofet
 (s) Indicates recipesegiven below. ~
The Waterbury Democrat., 1934-10-12
Casserole of Sweet Potatoes
 and PruneS

Peel and cook sweet potatoes and cut in 4 inch slices. Stone 12 cooked prunes and cut in halves. Arrange potatoes and prunes in al- ternate layers in buttered cas- serole, having prunes on top. Dot with butter, allowing F cup butter for the whole, sprinkle with brown sugar and # cup chopped pecan meats and pour over all l cup prune juice. Bake in a moderate oven for about 45 minutes.
The Waterbury Democrat., 1934-10-12

70 g tv @ up 8 O m a n y g o o d things merely because an ex- cess of those el- enents in the diet tended to increase plump c u rv e s and o V e r weight. Now we know that by eating sensibly of all the good things that natcre pro- vides we come nearer the cov- eted ideal in good health and
The Waterbury Democrat., 1934-10-12

Why not vary our sauces a bit !? It can be so easily done especially now that we are permitted the use of wines and have at our command so many pungent spices and rel ishes which as the French say ''fatter the palate" so admirably. Why cling to the same e-old gravy, good though it may be and appro- prtate as 1t is at times?
 I have Clarent sauce which transforms a roast duck, a Cherry sauce which makes a roast pork or broiled pork chops a simply lus- cious dish. and a Loganberry sauce which is mouth watering with any meat. hot or cold, broiled. baked or boiled.
 The Claret sauce calls for it's first ingredient 4 tablespoons of liquid from the roasting pan. To this are added generous tablespoons of sugar, tablespoon of lemon juice, with salt and paprika to taste. Then the sauce is allowed to sim mer a few moments in the double boiler-not long-just enough to blend all the zestful fiavors. Final ly a cup of claret is added and the simmering continues until the sauce is steaming hot. Serve in a gravy boat.
 Cherry sauce is such a change from the inevitable apple sauce with which we usually eat our pork, or even roast goose. Make it by blending together 1h cups cherries, the tart kind, fresh or canned, cup of hot water, # cup granulated sugar, cloves. small bit of stick cinnamon and all- spice berries. Cook until the cher ries are tender enough to be pressed through a sieve. Meantime cook together to the bubbling
The Waterbury Democrat., 1934-10-12

We are getting farther and far ther away from our old ideas of dieting which demanded that we when following any prohibitive
The Waterbury Democrat., 1934-10-12

ing, allowing 3-4 teaspoon salt and
 Is teaspoon pepper for each
 pound of meat. Simmer gently three hours. Cook the spaghetti, drain and add to the meat mix ture, Let cook 10 minutes. Serve the meat on a platter with the sauce either in a separate dish or around the meat. Sprinkle the cheese over the sauce. Serves 6.