davidaulloa/AmericanStories huggingface dataset:
The Coolidge examiner., 1934-09-28
Varieties of Duck Stuffingg 6
Those Fond of This Delicious Fowl Can Have Choice of
at Least Two Standard Preparations;
Look to Oven Temperature

"Can you come out TO dinner to-
morrow We are going 10 have
duck" asks 4 friend over the tele-
phone. She knew that duck is "ne
Of my favorite dinner dishes. vspe-
clally the way she cooks IL, a mis-
tress OF the culinary art writes.
Sometimes she stuffs II with bread
stufflng, well seasoned with onions
and again with a fruit stufing,
whose foundation II apples and rails
ms or prunes.
II she uses the first kind OF stuff
nng, she may bake small oranges or
apples around the duck or garnish
the platter with sliced oranges, piled
high with currant jelly
New Yorkers attach the adjective
Long Island TO ducklings because q
large part OF the supply comes from
this nearby point. In fact, the title
Is used in many parts Of the coun'
try TO indicate young. tender ducks
which may or may not have brought
up on Long Island. any more than
all turkeys called Maryland" have
ever been In that state.
Ducklings viii often be the best
bargains among the fowls and roast
offered, although they are not very
"meaty" and do not furnish us with
much leftover for another meal.
Ducks, like other fowl, need a hot
oven, In the first place. for roasting
After the outside has Drowned
slightly. the temperature should be
lowered to moderate and the cook
Ing finished. White duck gravy Is
good: however, many persons pre-
fer a tart sauce favored with or
ange juice. with olives or with jelly
I shall never forget the duck with
olives which is speciality OF Stras
burg. or the duck with orange sauce
for which several Paris restaurants
are famous, and which Is duplicated
very well by one or two OF New
York's best French restaurants.
must confess that l do not appreci
ate as much as / suppose ! should
the duck 'presse." which IS the rea
spicure's Joy. The duck is not
cooked very long, and all but tbs
breast is put through a press 10 ob
tain the juice. which Is poured over
the breast. or course have moi
done Justice to the intrlcacles Of its
preparation II is done at tbs
most famous restaurants In Paris
and In this country. | am sure
pretty sure-that you haven't duel
press and II you have you certain
ly know how 10 use II.
Up In Cape Cod one OF the speci
altles which rival lobster rolls ant
clam cake Is the duck sandwich. i
Is really delicious when made witt
fresh bread, buttered and cut rathel
The Coolidge examiner., 1934-09-28
MISS ALAHD DIN
By CHRISTINE WHITING PARMENTER


say something about foolish ex-
iraTsEance." and then held her
tongue After all. she thought with
extraordinary tact. II Judith want
ed 10 spend money for something
peEishAble In these hard times. it
vas her own business
So Judith HAles "eIirayaEance"
tthe last she was to Indulge In for
many monthxl. remained uneen-
Soret. adding a note OF cheer TO
that dinner table. as she meant II
to: yet as the moments passed
Mother kept thinking sadly OF how
soon they would all be scattered
separated She. Dad. and the 1T
tie boy at Edgemere-Judith In Eu-
rope-Loulse alone In a city board
Ing house-Jack and Nancy.
This last she refused 10 face just
then. and said when Jack resumed
the subject: "Oh. let's forget Il.
dear. while we eat dinner
but we've got to decide. Moth.
err be persisted with impauence
! dare say Cousin Columblne's ey-
pectlng a telegram tonight"
Never mind pot in his father
1T won't hurt the old lady 10 wait
Tor n message unti! tomorrow. But
wei decide the question this eve
nlng. Jack I promise you. After
all. it's as easy 10 face things now
as later"
Thus before they slept that night.
the two young people knew that
they were 10 90 'out west" The
arguments pro and con had waged
for n good two hours, Aunt Louise
protesting vigorously 10 the very
las, that her nephew would return
east with the manners "of bear =
And | warn You. too. young
man." she asserted grlmly. that
you won't end lIfe on a ranch the
The Coolidge examiner., 1934-09-28
Venerable Mil Stll
in Working Condition

A novel kind OF entertainment
which Eastman provides for It's Wis.,
ltors Is the sight OF an authentic
Eighteenth century windmill, turning
over slowly as It did when II ground
grain for Cape Codders 40 years
ago. II Is the only authentic mill In
working order In New England.
A CWA appropriation last winter
enabled town officials to restore the
ancient structure and to landscape
It's site. This summer officials pur-
chased a new suit OF sails" for the
blades or vanes OF the wind wheel.
Each Saturday is open house at the
mill, the sails are unfurled, and the
old mill creaks and groans into &C
ton.
Within the mill are the original
wooden cog wheels, which lead down
from the great oaken shaft which
was part of the restoration. Corn
Is ground under supervision OF John
Fulcher. who In his youth was en-
ployed In the old mill. The heavy
grindstone, turning against fiat
stone, makes corn meal In front OF
the visitors eyes.
Eastham's mill is III years old,
having been built in Plymouth, float
cd over 10 Provlncetown on RATS,
and moved to Eastman the following
year.
The Coolidge examiner., 1934-09-28
Eruptions on
Scalp Itched
and Burned
Healed by Cuticura

my sisters skin became Itchy
and, before long. sore eruptions be-
gan to appear on her face and scalp
They were red and soon began to
weep. We thought she would have
to have her hair cut and be bald.
Her scalp itched and burned, caus-
Ing her to Irritate 1t by scratching.
"She began TO use Cuticura Soap
and Ointment. The first week the
eruptions became fewer and In two
weeks she was healed and no sign
OF her trouble can be SEEN" (Signed)
Mrs. Emma Youska, 706 Monterey
ST., McKeesport, Pa, April u, 1884.
Soap 25c. Ointment 25c and SOC.
Talcum 25c. Sold everywhere. Pro
prietors: Potter Drug & Chemical
Corp, Maiden, Mass.-Adv.
The Coolidge examiner., 1934-09-28

romantic dream you're plcturlng TO
yourself AZ present As for your
sister"
At this point words failed her
and she ended with a tragic gesture
which caused even Nance 10 smile
little. Aunt Judy suggested with
some reluctance that II the boy
must 20. II might be wiser for him
20 20 alone.
AN right" be retorted, impa-
tlent al what seemed a deadlock.
III Sis Is too much OF a hothouse
nower 10 stand transplantlng. II
she can't put mp with a few hard
ships a time ike this. win go
alone, though possibly"
He hesitated. and his father end
ed for him: You're thinking that
It's Nancy whom Cousin Coiumblne
really wants 10 Gomez
Jack nodded.
"She might not pay my carfare
II went alone. Dad"
ESQ II you 60. II looks as II I'd
have TO-" said the girl bitterly. "I
suppose II ! get unbearably fed up
with everything can walk back"
Two thousand miles on the
hoofl" grinned her brother. though
perfectly aware that she spoke with
sarcasm. That's where your pio-
neer blood shows up. my dear! II
you find our aged relative too I'm
possible you can turn hitch-hlker.
See herel / promise solemnly that
II you can't stand the job after a
month or two. wen hltch-hlke back
together. The experiment won't
cost Dad a cent: and the chances
are we'll have a whale Of a good
time"
GOOD time :" sputtered his pa
ternal aunt; when Mother inter
rupted:
But. Louise. can you see any es-
peclally good times for the children
II they stay at homer"
Every one turned TO her in sur
prise; while Aunt Louise respond
ed: Surely. Margaret. you don't ap-
prove OF this idea?'
Not wholly; but I've a feeling
that both Jack and Nancy will be
happier in absolutely new sur
roundIngs for a time. It's not easy
for young folks to adjust them
selves TO such radical changes as
well have to make. OF course |
shall worry about Nance; but II
she's too unhappy I think we can
The Coolidge examiner., 1934-09-28
SYNOPSIS

huiasc. nnsnelsiiy. hy ths stock
raArEsi crash. James Gsla0n. Boston
msrchnEl breaks "a. usws 20 his
hosssnele Sznes his fauEhtsr.
ninsi"sn. 10 % the verge of her in-
Eodueilon 70 aoeisty short tine
Before. an elderly eousla Of Mel
son .. Colarnbins. had wr.ttsa sgE-
EssunE ihAi Mace CONE 70 heF at
rlns hieEs Colo.. ss paid com
panion- Shs ogsr had hssn regarded
As Joke Jack. SAncy's pavsntssn-
ysET-oit brother. urges her 10 ae-
cepi Cousin Co5anbIna'a proposition.
thus islisvinK taslr father Of a Ger
taln nnAnciEi hurdsn. sae Offering
10 20 vita hsE 30 that sh. will not
fssl too lonely. The girl does not
hss The ifsz. bat agrees that Jack
write 70 Cousin Columtlne. saa they
viii await her answer.
The Coolidge examiner., 1934-09-28

manage 10 bring her back without
the necessity OF hltch-hiklnz l
what do you say. Sance7"
II vas then that Nancy, glanclng
AT her father as II for help. saw
something IN his face that made her
heart contract For the nfst time
she realized what This catastrophe
had done TO Dad Why. he looked
old she thought In eonstsrnatlon
He looked worried friEhtfully
worried and all this talk was wor-
ryinE him SIN more. Yet here she
was hesitating 10 accept a chance
TO earn her living just because the
thought OF doing something hard
going so far away-seemed unen.
durable. what had Jack called her
the other night A parlor orna-
mentl Well. he was right. wasn't
be? That's about all she measured
up 20. For one swift. Illuminating
moment the girl saw herself as 9TH
crs Baw her. and Was honestly ap-
palled. Dad would never admit Il.
but her absence and JACKS would
be a help Just now. All this and
more went through her mind In a
revealing fash before she answered
with newborn bravery:
"Cf course I'm going had 10
get used 10 the idea. that's all. II
may not be very exciting az
Cousin Columblne's. Mother. but
t1l be-be interesting. won't It.
seeing new things and places?
Let's not talk any more. It's set
tied as far as / am concerned"
The Coolidge examiner., 1934-09-28
Auto Fuel From Refuse

In test runs. an automobile using
fuel made from vegetable refuse at
talned a speed Of 4s miles an hour
Fuel costs were about one-twentieth
those when ordinary gasoline was
used. The car was fitted with a new
device which produces gas from
any kind OF charcoal. including that
made from the refuse.
The Coolidge examiner., 1934-09-28
Asiatics to Lead Growth

In the next ten years, ii Is prophe-
sled, the number Of Asiatlcs will In
crease by 1J0,0O0,O00. while Amerl-
can "half-breeds," described as the
mixed population Of South and Cen
tral America, viii gain only 10000
coo. On the other hand pure-bred
Europeans will increase by only 20,-
100000.
The Coolidge examiner., 1934-09-28
CHAPTER III

WAXING suddenly at nerve
w recklng Jolt. Nancy sat up,
wondering In that first startled In
slant. where she could be. Then
her brain cleared and she realized
that abe was aboard q train headed
for Colorado. and wondered II they
had run into something. and II she
ought 10 Waken Jack or get up and
put on her clothes Surely there
had been no such JOLT the night be-
fore For n moment abe listened
iensely in expectation OF some con.
fusion: then raised the window
shade. peerlnE out into tle dim. gray
light OF early morning
The train had stopped before a sta.
tion and her car was directly oppo.
site the brightly lighted restaurant
Nancy could SEE a girl Of about bar
own age dressed In a crisp. white
uniform. serving some trainmen At .
lunch counter. She wondered n
the waitress bad been up all night
or was just beginning her days
work. Probably the lstter. FOR she
looked fresh enough-but what q
ghaatly hour 10 20 to work
There followed another jolt. Evt
IDENTIFY the engine had been detached
and was coupling on again. The
wheels turned slowly. and then fast.
er. Napce strained her eyes 20
catch the name Of the station
Dodge City--and shiyering a little
pulled down the shade and snugglei !
under the blankets.
so they were stlil In Kansas
Kansas The idea that she could
be there was incredible 10 Nancy
Nelson. Why. Kansas had always
seemed as far away as the North
pole'-and fully as unAttractlVe /!
People lived there. Of course. but not
people quite like themselves. At
least. that was how the girl had
thought about IL; yet that waitress
In the lunch room looked--why she
looked every biz as up-to-date as the
girls behind the lunch counters at
Thompsons Spa on Washington
street, In Boston
This comparison brought a wave
OF homesickness TO the unwilling ex-
lie. What a three weeks IL had been
since Jack received those kilograms
from Cousin Columblne! Such =
hectic time. Aunt Judy starting OF
for Europe with those crazy Spear
girls. Hurried trips 10 Edgemers
with Mother. Packing. Deciding
what to take and what 10 leave be-
hind. Getting tickets and reserva
tlons. And those last awful mo
ments at the South station with Phil
wanting 10 know how they made the
sections Into beds and asking &
thousand foolish questions-M Mother
smiling unnaturally to keep from
cryIng-Aunt Louise arriving at al
most the last second with a box OF
candy; and Dad. his face so terribly
set and stern.
Nancy slept for while. but not
for long. II was Jack who waksned
her. slipping down from the upper
berth and swapping up the window
shade.
Wake up. Sis" he commanded 10
an excited whisper. Look where we
are Why. that's-tha' must be
prairie :"
II was,
Nance sat up. almost as excited
as her brother. Prairie. Miles and
miles and miles OF it. stretching
endlessly into a far horizon. Net
ther Of them had dimly realized the
vastness OF those great plains they
were to cross-plains which lay dap
pied by morning sunlight. softly un-
dulatIng. as far as their astonished
eyes could reach.
(To BE CONTINUED
The Coolidge examiner., 1934-09-28
Fruit stufins.

, cups chopped apples
] cup soedless raisins
! chopped onion
teaspoon salt
Paprlka
The Coolidge examiner., 1934-09-28
spee,aele. credited to Armati

The tombstone OF Salyino Armati
who died In 1917. credits him with
being the inventor Of spectacles.
The Coolidge examiner., 1934-09-28

thick. There should be no salad
dressing with this sandwich, but a
tart jelly or orange marmalade may
be put at the side. II you happen
10 have stuffed the duck. the stufiing
will add to flavor ard make the meat
go further. There is little left over
from a duck dinner unless you have
cooked an extra duck for this pur.
pose.
Today am going 10 give you
some French recipes for the prepar-
alton OF duck just as they come
from a cook book In my collection.
am also printing my favorIte recipe
for fruit stufiing. which Is good with
duck-or duckling.
Roast DuckIing.
Cut of neck and wash the duck
ling. FIJI cavity with fruit stuiiing.
Fasten opening with skewers. Bake
in a hot oven sor fifteen minutes. re.
duce heat to medium. $50 degrees f.,
and roast. allowing twenty-five min
utes per pound. Do not rub duck
ling with butter. Let the neck and
giblets simmer for about an hour in
enough water 10 cover. Drain. re-
serve stock, chop giblets. and brown
In four tablespoonfuls Of fat in
roasting pan. To make gravy-add
four tablespooufuls OF -four. stir un-
tll smooth and brown. and add two
cupfuis stock aud stir until smooth
and thick.
Fruit Stuffins.
J cups chopped apples
cup soedloss raisins
chopped onion
teaspoon salt
PAprlka
Mix all ingredients thoroughly.
Orange Sauce.
cup boiling water
Julce and grated rind Of orange
u cup sugar
l tablespoon -four
tablespoon butter
u cup seedless raisins
Mix the dry ingredients. add boil
ing water and cook until clear. Add
the orange juice and rind. the raislns
and the butter. Stir until well
blended.
g. Bell syndleate.-wNU Service.
The Waterbury Democrat., 1934-10-12
YOUR TABLE MANNERS
Our Company. Menus

T Tn spite or the ract that we may know guests would prefer to have us serve some of our own hum ble specialties-recipes which we make just a little better than most .folks--there is always a tempta- ton to be more or less formal or partifled when planning company meals.
 Too bad, really. In France. where cooking perhaps reaches q higher degree of perfection than in any other land, it is deemed an honor for the cook to serve one O. his ''specialties of the house." Whether the dish is suitable to breakfast, lunch or formal din. fler doesn't seem to matter very much. It IS offered almost invari- ably when guests are to be enter tained, and whether it is typical dinner or luncheon dish makes not a particle of difference.
 This is true in many foreign countries of all but strictly for nal meals, and is gracious cus- tom which American hostesses would do well to copy. There is distinction in being different and in doing something little better than anyone else. If you are noted for certain dishes, build your com pany menus around them and for get what the cookbooks say.
The Waterbury Democrat., 1934-10-12

Little Shirley Temple, NeDer
 Spoiled, Has Simple Home Life
Bx MABEL LOVE

Little Shirley Temple who has risen rapidly to fame as the lead ing child star of the motion pie lures, lives even more simply than the average child. To the fact that she has lssass ifsse E e ' ef been spUffgd; her mother attributes the lovable per- sonality that has won for her such universal popularity in Hollywood.
 Shirley's meals have always been carefully planned each day and whether her wise mother is aware of it or not, her evening meal is in keeping with the findings of recent scientific Investigation con- ducted by pr Donald A. Laird, di- rector of the Psychological Labo. 'ratory. Colgate. University. Pcr- haps it is only coincidence, but if so, Shirley's mother has scored one on the doctor.
 In Investigating the subject of child sleep, Dr Laird found that children's sleep. was improved some 12 per cent by substituting for their ordinary suppers Night meal in which the main dish con sisted of easily digested corn flakes and milk. Shirley's evening meal regularly includes this dish.
 It is the easy digestibility that makes corn flakes an ideal supper food for children, and this same quality. together with their crispy flavor. makes them equally valu- able as an ingredient in many types of cakes and cookies. Try the recipe below and see how de- licious. it is.
 CORN FLAKE DATE COOKIES
 1z pound dates (12 cups
 chOpped)
 A cup sugar
 2 tablespoons water
 2 tablespoons orange juice
 tablespOnO grated orange
The Waterbury Democrat., 1934-10-12
Na#yf7[IIllll1uL!l N L!l1l5l llA13|
CREOLE
 COOKERY.

In the South there are, of course, endless recipes based upon chicken and many of them-in fact, some of the best of them-combine chicse.. z.,itl s:ss F " i4i like this one for your summer menus, not only for its own goodness, but because it is easy to make dur to avoid cooking in a hot kitchen as much as possible:
 CHICKEN AND RICE MOLD
 2 cups buttered cooked rice
 cup cooked chicken, cut in
 dice
 1s cup diced boiled or smoked
 tongue
 2 teaspoons chopped pimientO
 pepper, salt and a bit of
 cayenne
 Combine the above ingredients mold. Set in a steamer, or keep hot over hot water. When ready to serve, turn out on a hot chop dish and garnish around the mold with assorted cooked fresh veget- WllH VI 6tlldu piled lightly in cupped lettuce leaves. with slices of fresh toma- to placed between each salad nest. Creole cooks season many things with bacon. The following recipe is something rather special in the way of potato salad combined with shredded cabbage and bacon:
 POTATO SUPPER SALAD
 cup cooked potatoes, cut in
 dice
 2 cups new cabbage, finely
 shredded
 1 tablespoon finely minced
 green peper
 3 finely minced spring onions
 4 strips bacon
 Combine the shredded cabbage. potatoes, pepper and onion. Partly fry the bacon (not until crisp) and cut in thin strips about 1 inch long. Add to the vegetables. Make a dressing of lemon juice, oil and a little of the bacon fat for favor ing, using about three measures of oil to 1 of lemon juice. Season to taste with salt, pepper, a speck of sugar and little horseradish. Blend with the salad and serve in lettuce cups, with more dressing.
The Waterbury Democrat., 1934-10-12

llresome; novelties always make strong appeal to the appetite. Two combinations therefore, Ehich take ordinary vegetables and blend them into xtraordinary dishes wherein each ingredient is great help to all others are these two recipes:
 EGGPLANT WITH PINEAPPLE
 1 medium-sized egg plant
 A cup crushed pineapple
 1 cup bread crumbs
 2 tablespoons butter
 1 beaten egg
 pinch nutmeg
 salt and pepper
 milk
 The egg plant should be cut in half and soaked in cold salted water for an hour or more. Par boil in fresh salted water for 20 minutes. Scoop out the pulp, being careful not to break the rind.
The Waterbury Democrat., 1934-10-12
VEGETABLE COMBINATIONS
 THAT ARE ODD AND NEW
Two Recipes That Can Be Relied on to Add Interest to the Commonplace Menu
By EsTELLE MARIE BARKER

Drain pulp and mix with bread crumbs, pineapple, melted butter, beaten egg. seasoning and just enough milk to make it of the right consistency for stuffing. Stuff the shells with the mixture; cover the tops with buttered crumbs and bake for 20 minutes in moderate oven. .# ESCALLOPED ONIONS, CELERY,
 CARROTS
 s small onions
 4 small carrots
 stalk celery
 2 tablespoons butter
 2 tablespoons four
 ? tablespoons flour
 11z cups milk
 X cup buttered cracker
 crumbs ,9
 Peel the. onions, scrape the car rots, wash and trim celery and cut in half inch pieces. Cook each in boiling salted water until tender. Drain (save the lisuor for gravies or soup) and arrange layers of the vegetables in a butfered baking dish. Melt butter in a saucepan, add flour and stir until a smooth paste is formed; gradually ada pepper and salt to taste. Pour over the vegetables, top with the buttered crumbs and bake in a moderate oven until crumbs are Drowned.
 Vegetables au gratin always make nice change from plain buttered vegetables served separ- ately. Combine several cooked vegetables such as string beans, carrots, cauloflower; or wax beans, limas, onions, celery, and place in shallow buttered baking dish. Pour over a thin white sauce to which cheese has been added; cover with buttered crumbs and bake in a oven until crumbs are brown.
The Waterbury Democrat., 1934-10-12


 never tire of thinking up new ways of making that simple dish which we know as scrambled eggs. By a little variation in garnish such pleasant changes can be made. For example. ... Egg a la EspagnoIe as
 Break the eggs in a pan well creased with hot butter, add salt and pepper, whisk them until be- ginning to thicken. add a little cream, continue to whisk them un- til the eggs are cooked. Serve in half tomato shells which have been cooked in olive oil; .garnish with shreds of pimientos on top. Scrambled eggs are very appetiz- ing when mixed with dice of to- mato. meat and diced kidneys sauted. Over plain scrambled eggs to be served in toast boxes, sprinkle grated Parmesan cheese and a bit of cayenne; place under the. broil- CT to melt the cheese and brown
The Waterbury Democrat., 1934-10-12
THE CHEF SUGGESTS - THESE RECIPES FOR YOUR
 BREAKFAST EGG DISH
. By JOSEPH BOGGlA =
 Chef-The PIaza-New York

lightly. Or make croustades of shaped mashed potato dotted with butter and tightly Drowned. Fill with parsley butter.
 Egg Berceau
 This is a good luncheon dish. Cut baked potatoes lengthwise and empty them so that they will re- semble small cradles. Line the in- side with minced hcicken mixed with cream; drop an egg into each potato, coat with sauce, sprinkle with a few buttered crumbs and cook in the oven, until the egg is done.
 You should not think of cooking. eggs with carrots, I am sure, but there is a very nice recipe which combines them.
 Eggs Ia Crecy
 For this dish use large croutons of brioche bread lined with carrot puree we'll seasoned with salt, pep per and butter. Drop an egg in this nest, coat with cream sauce, decorate with fancy bits of cut cooked carrot and sprigs of par sley.
 If you would have an omelet keyed to autumn days, then pre- pare one according to your usual recipe and have ready for it's stuff fing some cooked chestnuts mashed and mixed with a little cream sauce. Surround with a very little of the sauce and very hot.
 For a supper dish, stuff the om- elet with poached oysters mixed with sauce made with the oyster juice, cream and yolk of egg, but ter and seasoning, much as you would make an ordinary cream sauce enriched with yolk of egg.