davidaulloa/AmericanStories huggingface dataset:
Evening star., 1934-02-17
HITLER SEES NAZI VICTORY
Violence Achieves Nothing Permanent
He Says.

LONDON, February II CP).-Chan-
cellor Hitler of Germany, in Daily
Mail interview, expresses belief today
that Austrian Nazis will gain strength
as a result Of recent civil strife there
"As a result of recent events" said
Hitler, the Austrian government, OF
course. finds its authority increased.
"On the other hand, the Austrian
NaziS will increase. I believe work
men especially will rally to the Ma
tional Socialist CNazi) cause"
Nothing permanent can be achieved
by violence" he added. 1T was i'm
possible for the Austrian Socialists to
gain power by what they tried to dc
and equally impossible for Chancellor
Dollfuss to win opponents to his side
by the means employed.
"Shell-fire won't convince an ad'
versary, 1t will only embitter him
The only way to succeed in revolu-
ton is to entice opponents over by
convincing them. That is what we
achieved in Germany, but Dollfuss
who has been trying to carry out g
coup d'etat, has infringed the consti.
tuition and is doomed to failure"
Evening star., 1934-02-17
GIRLS CLUBS TO MEET
Midwinter Conference Will Be
Held February 24-26.

The Midwinter conference Of BUSH
ness Girls Clubs will be held Fepru-
airy "a and rs at the Y. W. G. A.,
Seventeenth and K streets. The Busi-
ness and Professional Women's De-
partment of the "Y" will be host TO
the delegates from Pennsylvania,
Delaware. Maryland and New Jersey.
Speakers at the opening dinner of
the convention will include Mrs. June
Fckel, assistant director Of the wom-
ans division, Democratic National
Committee; Miss Edith lockwood,
secretary Of the Department Of Pub
lie Welfare, National League of Wom-
en- Voters, and Mrs. Genevieve Forbes
Herrick, president Of the Woman's
National Press Club.
Evening star., 1934-02-17
Full of Endearments.

In London's new telephone directory
are listed 40 Angels. % Darlings, "a
Dears, 1 Dearie, II Ducks, l Dearlove
20 Honeys, Sc Loves, Lovejoys, 6
Loveleys, Prettys, II Peaches. 81
Sweets. Z Trueloves, Cheers and l
FIlllilove
Evening star., 1934-02-17

outlined her Tea-
sons clearly and
rapidly for ap-
pr vim g tn e
shortening Of the
work week. Out
of a committee
of 81 there were
only 9 members
present and not
one Republican.
Taking the
Come cry bill.
which provides a
30-hour week for
in d ustry as q
base, Miss Perkins
Evening star., 1934-02-17

Larger Life, 1414 Sixteenth street,
e:15 pm. Public invited.
Gard party-dance, Acacia Chapter,
Order of the Eastern Star, Willard
room, Willard Hotel, pm.
Banquet, Education Association of
the District Of Columbia, ball room,
Maydower Hotel, $50 pm.
Meeting-ritual order of Indian
Wars. Pan-American room, MayHower
Hotel, $50 pm.
Gard party District of Columbia
Society of United States Daughters
of 1912, Pan-American room, May
flower Hotel, 2:SO pm.
Meeting, American Association of
Social Workers, garden, Mayhower
Hotel, all day,
Meeting, Metropolitan Y M. c. A.
Secretaries. Jefferson room, May
flower Hotel, all day and evening.
Gard party. Orient Commandery,
K T. Drill Corps, Northeast Masonic
Temple, Eighth and F streets north
east, 8 pm.
Valentine dance, Omega Chi So
rority. Broadmoor Hotel, 10 pm.
Dance, N. r. A, west ball room,
Shoreham Hotel pm.
George Washington ball, Martha
Washington Colonial drill and min
strel show, State Council, Daughters
Of America, Almas Temple, 8 pm.
TOMORROW.
Tea dance, Delta Lambda Sigma
Sorority, 1925 Benning road north
east, till 8 pm.
Evening star., 1934-02-17
THREE BIG POWERS
TO WARN GERMANY
England, France and Italy
Plan Action to Preserve
Independence.
Continued From First Page.)

tOOIlIllucu TIOul FlLSJ EhkC-J
civil warfare, fund will be raised by
the government from money and
property taken from outlawed Social
ist organizations. Widows and or
phans of police and soldiers slain in
the civil conflict also will receive pen
Sions from this fund.
As the work of repairing sadly dam
aged municipal workers housing
blocks was pushed today, it was an
nounced that Vienna schools would
reopen Monday. Schools in many
parts Of Austria, closed during the
disorders, reopened this morning.
Skirmishes in Suburbs.
Vienna looks quiet to the naked eye
today, but no final peace has been
signed in the Austrian civil war and
sporadic fighting still is continuing
during the night hours.
Last night there were skirmishes on
the outskirts of Vienna, near the As
perm Airport, in the outskirts of the
Atzgersdorf district southwest of the
historic Schoenbrunn Palace and at
other outlying spots.
DEUTSCH SCORES SMELLING.
Evening star., 1934-02-17
CITY NEWS IN BRIEF,
TODAY.

Address DR.. G. F. Fraser, Can We
Gain Immortality" League for the
Larger Life, 1414 Sixteenth street,
e:15 pm. Public invited.
Evening star., 1934-02-17
BY GRACE HENDRICK EUsTIs

BY GRACE HENDHICk EUSTIS.
roR three hours yesterday Sec
- retary of Labor Perkins,
dressed in black, with her ia
Il nous tricorne covering her
long hair. testified before the
House Labor Committee. She dis
cusSed the SO-hour week bill and un-
employment insurance.
Philosophically and logically, she
Evening star., 1934-02-17

Card party-dance, Acacia Chapter,
Order of the Eastern Star, Willard
room, Willard Hotel, pm.
Evening star., 1934-02-17

Banquet, Education Association of
the District of Columbia, ball room,
Mayhower Hotel, $50 pm.
Evening star., 1934-02-17

Meeting ritual, Order of Indian
Wars. Pan-American room, Mayflower
Hotel, $50 pm.
Evening star., 1934-02-17

Secretaries, jefferson room, May
fower Hotel, all day and evening.
Evening star., 1934-02-17

Meeting, American Association of
Social Workers, garden, Mayhower
Hotel, all day.
Evening star., 1934-02-17

Gard party, District of Columbia
Society Of United States Daughters
of 1912, Pan-American room, May
flower Hotel, 2:30 pm.
Evening star., 1934-02-17

Card party, Orient Commandery,
K T. Drill Corps, Northeast Masonic
Temple, Eighth and F streets north
east, 8 pm.
Evening star., 1934-02-17

Valentine dance, Omega Chi So
Fority, Broadmoor Hotel, 10 pm.
The Waterbury Democrat., 1934-08-17
Bv JOSI,pHINE GIBSON


 Sandwiches fit perfectly into the tempo of summer life. Cooking that requires an effort is beyond us. Such times are ideal for sand wiches. Simple sandwiches require littlestime or effort-they also per- init wide range of fancy and creation. With little skillful planning and ingenuity, delightful new sandwich filings can be con jurcd up which combine tidbits from the refrigerator. With hearty salad, a cool drink and a chilled dessert, sandwiches make the backbone of a luncheon or supper menu that will delight a family eager for light meals on hot summer days. Sandwiches such as those suggested below serve many purposes in the warm weather schedule of meal plan ming.
 Chilled "P-B.C" Sandwich-Use three slices of bacon for each sandwich. Toast slices of bread on one side only, having one for each sandwich. Spread untoasted side with peanut butter, then with chili sauce. Top with<, slices of bacon, the edges of which have been notched with a knife to pre- vent curling. Broil slowly until tn ebacon is slightly Drowned and crisp. Serve immediately with slices of sweet gherkins.
 Supper Sandwich-Flake small can tuna fish. Mix with half as much sandwich spread and ? tablespoons pimiento. Spread IA inch slices of bread with prepared brown mustard and then half of slices with tuna fish mixture. Top with second slices of bread. Press firmly together. Dip into slightly beaten egg to which 1-?2 cup milk and ~1-4 teaspoon salt have been added. Saute in hot fat until brown on both sides. Serve hot, with small leaves of lettuce filled with India relish.
 Open Salad Sandwich - Have two large slices white bread, from which crusts have been removed, for each person to be served. Spread with mayonnaise and place side by side on plate. On one slice place slice of tomato, and on to- mato two or three slices of hard cooked egg. On the other slice of bread place a small cup shaped leaf of lettuce, containing small serving of meat or fish salad, gar
The Waterbury Democrat., 1934-08-17

disappointing than limp, ,lukewarm cole slaw, you know. Even though you mix it with hot cream dress ing, you. will want the cabbage it. self to be crisp and cold at the time you pour that dressing over it.
 Cooked vegetables to be used in salads should always be prepared several hours in advance, drained and thoroughly chilled before mix ing the salad. Store them in a jar with a tight cap or in a refrigera- tor dish with tight-fitting cover, so that the air will not dry them out.
 French dressing may be made up In quantities and kept in a jar with tight cap. Keep contin- uously in the refrigerator so that it will be ice cold: when wanted for salad, shake the jar briskly and you will have perfectly mixed dressing, well-seasoned and mel lowed.
 Chopped celery. green pepper pimiento, chopped olives, minced onion are none the worse for pre- paration in the morning. provide.i you store them in covered jars or containers where the air will not dry or discolor them. The extra hours of chilling made possible by this early work add much to the good results of hte finished salad.
 Eggs should not be cut or diced until the last minute: waterbury vegetables lose their firmness if prepared too long in advance: many of the fruits discolor if cut and allowed to stand. But aside from these few exceptions almost all of the things we use in salads are the better for early prepara- ton. Always within reason, of course.
The Waterbury Democrat., 1934-08-17
By JOSEPHINE GIBSON Director, Heinz Food Institute

nishing with paprika. Serve with fresh cucumber pickles.
 Chilled Ham, Cheese and Tomato Sandwich-Toast slices of bread on one side. On untoasted side place slice of ham Qess than IA inch thick) and spread with pre- pared brown mustard. Cover with thin slice of American cheese and spread with prepared brown mustard. Top each with slice of tomato. Grill under broiler un- til cheese melts and tomato slices are brown. Serve with lettuce cups containing sweet gherkins.
 Snappy Sandwich-Cream to- gether tablespoons butter and 1-2 cup. grated cheese. Add l tablespoon prepared yellow mus tard, teaspoon Paragon vinegar, ? teaspoons anchovy paste, ta- blespoons chopped stuffed Spanish olives and 1-S teaspoon paprika Cut bread in thin slices and re- move crusts. Butter slices and put together with cheese mixture. Cut in halves or fancy shapes. Serve with plain green salads, molded chicken salad. Crabmeat salad or stuffed tomato salad.
 India Relish Sandwich-Com- bine l cup chopped cooked ham, l chopped hard cooked egg, 3 ta- blespoons India relish and l table spoon chopped stuffed Spanish olives. Moisten with tablespoons mayonnaise. Cut bread in thin slices and remove crusts. Butter slices and spread with ham mix ture. Cut in halves or fancy shapes. Serve with vegetable sal- ads, such as lima bean salad. Mace doine salad, onion salad or potato salad.
 Sardine Sandwich Remove skins from sardines and mash to paste with a little salad cream. Add twice as much sandwich spread as sardine paste. Mix well and spread between buttered slices of whole wheat or white bread. Put crisp leaf of lettuce on top of sardine mixture of each sandwich before putting slices together.
 Baked Bean Sandwich-Put 2 cups oven baked beans (with pork and tomato sauce) through sieve or mash beans with fork. Add 1-2 teaspoon salt, 4 chopped sweet gherkins, s chopped stuffed Span- ish olives. and enough mayonnaise to make a smooth filling. Spread between buttered slices of Boston brown or whole wheat bread
The Waterbury Democrat., 1934-08-17
Restaurant Economy

There are certain things that it pays to order in the restaurant and others we can do without, if there is a very limited food puget that must be carefully apportioned. See that your money buys real food value and provide the extras your self at home. The soup, meat-and- vegetable course, or a nourishing dish liked baked beans, macaroni and cheese. spaghetti and tomato. with bread and butter and a glass of milk will give you substantial and lasting food value for every cente that you spend.
 Salads are often more economi- cal when prepared at home. They are necessary at least once day in the diet, though they be nothing more complicated than nice ripe tomato, a quarter-head of crisp lettuce or a generous dish ot shredded cabbage sprinkled with lemon juice.
 Do not buy fruit in the restaur- ant, cafeteria or lunch room. You can get it much more cheaply at the store or fruit stand. and eat it after you get home, with tea or demi-tasse of coffee( also more cheaply prepared by syourself) if you must have either one of these beverages to make your meal seem complete.
 Desserts such as custards, pud- dings and pies usually are good values in the restaurant. Fruited or plain gelatine is not. For the same price you can make four times the quantity with little or no trouble at home.
The Waterbury Democrat., 1934-08-17

race, where it is cool and there are deep lounging chairs; fortify your selves with a glass of something refshing to sip; then see how many of these words are familiar to you
 Aguil!ette; that is one you do not often encounter, unless you follow the French cookbooks. It is tL~ term applied to any meat that is cut in thin long portions.
 Bouquet garni is a faggot made of parsley, thyme, bayleaf and eel cry, and used in the making of soups, stocks for gravy and sauces
 Vegetables or salad ingredients which are concassed are, more fla miliarly speaking, chopped coarse ly. To cmince is to cut in very thin slices. Vegetables, meats or fish en julicnne are cut into little match shaped rods. Maccdoine of vege- tables ar fruits signifies different kinds of these foods cut into dice and mixed while mircpoiX is q combination of carrots, onions and ham cut into dice and used as a base for sauces. SaIpicon is a mix ture of various products cut into dice and covered with a sauce.
 You speak of dipping a croquette in egg and crumbs for deep fat frying. The French cook says merely paner, which in a word
The Waterbury Democrat., 1934-08-17
PLEASING THE MAN
Simple Supper Dish
By CHLOE JAMESON


 Beware of a bland dish, if you expect to please masculine tastes around supper time. They like things piquant, with an appetizing zip, no matter if the temperature registers a hundred.
 Summer or winter, cheese dishes are favorites. And none more so than this recipe for simple cheese toast. It goes we'll with a light salad and cold bottle, late in the evening.
 Dcvilcd Cheese Toast
 Shave 1-2 pound American cheese. into small pieces: heat 1-2 cup top milk or cream and thickeh with 1 tablespoon flour mixed to a smooth paste with l tablespoon water. Put in double boiler and cook for minutes; add 1 beaten egg. the cheese, 1-2 tea spoon onion juice, a few drops ta- based sauce, 1 teaspoon finely mniced parsley, 2 tablespoons minced or deviled ham. Cook slow ly until cheese has melted and the mixture is thick and creamy. When cool, add 3-4 teaspoon baking pow der.
 Toast one side of six slices of bread; spread cheese mixture thiclily on the untoasted side, so that it comes over to the edges. Brown delicately under low flame or in the oven. Serve garnished with strips of bacon. The incest salad to go with this cheese dish is plain lettuce-quarters with eplenty of ice-cold French dressing. A fruit ice or chilled honey dew fin- ishcs things up satisfactorily; serve bot or iced teo or coee-
The Waterbury Democrat., 1934-08-17
Recipe for a One-Dish Meal

Wash 12 lamb kidneys, split ir half and roll in flour. Fry out C strips of bacon and remove from the pan: in the hot bacon fat saute the kidneys until they are brown ed. Butter deep casserole and in the bottom place layer of thinly sliced raw potatoes. Sprinkle with salt and pepper and over them place layer of very thinly sliced onions; sprinkle with chopped green pepper and add slices of to- mato. Add layer of the kidneys, strips of bacon, and begin with the potatoes again. repeating the layers as before, finishing with the tomatoes on top. Sprinkle with buttered crumbs, carefully pour in boiling water or bouillon or liquor from cooked vegetables until the juice is within an inch of the top. Bake in hot oven, top-stove oven or vacuum cooker until potatoes are tender
The Waterbury Democrat., 1934-08-17

preparation of summer salads un- til the last minute then be annoyed at the amount of detail involved. In summer, of all sea- sons, as many items as possible should be prepared in the morn ing, not only for time and labor saving reasons, but also in order that all ingredients may be thor oughly crisped and chilled.
 Cucumbers and sliced tomatoes of course must wait until the last. But be sure that both are in hte refrigerator from early morning until dinner time-or over night. if you intend to use them for lun- cheon. Tomatoes that require skinning (and sliced tomatoes are always more tempting when. they contain no outer skin) may be giv- en this preliminary treatment carly in the morning, then placed in a bowl or on a plate and all lowed to stand in the refrigerator until time for dicing or slicing.
 Lettuce should be washed as soon as delivered from the gro cery, the surplus water shaken oif, the head placed in a lettuce bag or cellophane sack and put in the refrigerator where it will crisp without the need of an ice water bath just before salad-making time. DO not shred lettuce that is intended for a bed or garnish until the last moment; but hay 1t as crisp as possible beforehand.
 Cabbage may be shredded in the morning or several hours before using: give it an ice wate- bath in order to encourage crispness. drain it well, pile in bowl or cellophane sack. Place in the refrigerator and it will hold its crisp texture and become deliciously cold for the shaw you will make with it just before dinner. Nothing is more
The Waterbury Democrat., 1934-08-17
- THE CHEF SUGGESTS MEMORIZING A FEW OF THE
 FRENCH CULINARY TERMS
: THE CHEF SUGGESTS
By JOSEPH BOGGIA .
Chef-The PIaza-New York

explains the whole operation. Wm pincer a chicken is to brown it Or color it slightly in the oven before any moisture is applied. You put dishes under the broiler to brown them. The chef calls his broiIer q salamandre, and gratin is the term for browning.
 The fillets or breast of fowls. fish or game he calls the eus premes; and to saute of course means to cook in a pan in butter or some other fat.
 Now briefly let us see how some of these strange words sound in Q true French recipe:
 Salade Tosca
 This recipe calls for iulienne (thin strips) of chicken, tongue, beetroots, artichoke bottoms, whites of hard-boiled eggs, mixed with mayonnaise that is favored with black grape juice.
 Chicken a la Arlesienne
 Here is an opportunity to use several professional expressions: We will saute this chicken in olive swill (rinse) the pan with white wine, season with a bit of garlic, arrange the pieces of meat on a platter and garnish with slices of fried egg plant, small healps of cOncassed tomatoes, and roundels (rings) of onions fried in oil.
 Chicken a la Josephine we will Saute and when three parts done, add mirepoix of vegetables, ham and mushrooms; then finish cook ing, swill the pan with brandy, mushroom cooking liquor and gravy reduced Cooked down to consistency of sauce) and finish with butter.
 Coupe Alexandra is Mace- doinc of fruits (mixed diced fruits) piled in glasses and covered with strawberry ice.
The Waterbury Democrat., 1934-08-17
Strawbcrry-Pineapple Jam

Shred finely l large, ripe pine apple, measure and add an equal quantity of sugar; let stand over night. Wash and hull 3 boxes of strawberries, measure and add an equal amount of sugar; crush slightly and let stand over night. In the morning, put pineapple in q kettle and cook 15 minutes; add strawberries and cook until the mixture is the consistency of jam. Pour into glasses and seal with paraffin.
The Waterbury Democrat., 1934-08-17

appearance of certain S a l a d foods. Wint e r salads are diff f CT e n t from those of spring and S u m m 0 r, when quantities of green food of all kinds abound, and the recipe selected is likely to combine three or four or more vegetab l e s to the one or two used at other times.
 So it is easy to put off the
The Waterbury Democrat., 1934-08-17
AT THE CHILDRENS TABLE --- = FANCY FISH DISHES TO
 PLEASE THE YOUNGSTERS
By MARY HOPE NORRIS
Founder-AIothers' Radio Round Table

certain amount of fish belongs in each weeks diet schedule for the children .. and do not forget it. Fish is valuable food for q number of reasons. especially fish from the sea, with it's high percentage of iodine which the body must have in order to safe guard it against the appearance of goitre in later years.
 If you find that your little ones do not have a natural desire for f1sh, you can encourage a liking which include other foods and for it by preparing fish in recipes especially by making the fish dish attractive to look at as well as to eat. There are all sorts of pretty fish molds in which to make jel- lied fish salads, fish custards or plain fish mold of finely faked sh, mixed with. a little cream sauce and packed tightly into the butter ed mold. Salmon, tuna sh and fiaked halibut are delicious when prepared in this way and served
The Waterbury Democrat., 1934-08-17
FROZEN TOMATO COCKTAIL

Add to 1 pint tomato juice. tablespoon grated onion, 4 stalks celery, well bruised or grated, 1-2 teaspoon salt and teaspoons su- gar. Let stand for 15 minutes. Strain through coarse, wire strain CT. Pour into a shallow pan and place in refrigerator to freeze. stir serveral times during the freezing process. Freeze only partially Serve in cocktail glasses.
The Waterbury Democrat., 1934-08-17
GRAPE MINT SHAKE

Whip l glass grape jelly to a liquid, add 1 tablespoon lemon juice, and blend well. Slowly beat fruit mixture into 1 quart whole milk. If desired, a few drops of mint extract or crushed fresh mint may be added before serving. Serve with ice cubes in each glass.
The Waterbury Democrat., 1934-08-17
CURRANT MINT PUNCH

Pour 2 quarts boiling water over 1 glass currant jelly and cup granulated sugar. Cool and add the juice of lemons and oranges. Slice 2 more oranges very thSl arSi add. Finally pour in another quart of water. Ice, and serve with sprigs of mint in each glass Serves 20.
The Waterbury Democrat., 1934-08-17
FRUIT FOAM COCKTAIL

Combine 1-3 cup cold water and Ia cup granulated sugar with Ia cup lemon juice, 1-3 cup orange juice, 1 tablespoon bottled or fresh lime juice, 2 egg whites and ? cups finely crushed ice. Place in sha- ker or in a tightly covered pre-. serve jar and shake until light and frothy. Pour into small glasses and serve. Makes 2 1-2 cupfuis and serves 6.
The Waterbury Democrat., 1934-08-17
Cabbagc-Banana Salad

To ? cups finely shredded green cabbage add 4 cup chopped eel cry, bananas, sliced in thin slices, IA cup chopped nuts and enough French dressing or boiled cream dressing to moisten. Chill thoroughly. Serve on lettuce leaves garnish with strips of pimiento, green and ripe alives.
The Waterbury Democrat., 1934-08-17
Green Corn Timbales

Cook together cups green corn cut from cobs, l cup canned tomato, l tablespoon chopped green pepper, ? tablespoons mine ed parsley, l tablespoon butter and ? tablespoons flour, blended; cook only until corn is done, and if mix ture becomes too thick, moisten with a little thin cream. Last of all, add l egg, well beaten. Season to taste with salt and pepper, pour into well-buttered cups, set in q pan of water and bake slowly until set. This is delicious with chicken or veal.
The Waterbury Democrat., 1934-08-17
ToMATo-CUCUMBER COCKTAIL

Combine ? cups tomato juice, Ia cup grated cucumber, 1-4 tea spoon Worcestershire Sauce, 1 tea spoon sugar, l teaspoon salt, tea spoons lemon juice and IA tea spoon evaporated horseradish soaked for 10 minutes in l table
 spoon cold water. Stir well and chill thoroughly. Stir before se-v- ing. Pour into small serving glasses and serve as an appetizer.
The Waterbury Democrat., 1934-08-17
H[IQQId1ElHN1 PAGE
 RECIPES
Peach Conserve

Scald quickly and peel A yarge ripe peaches and slice them. Add juice and pulp of 6 oranges and 5 pounds of sugar. Cook until thick, then add 1-4 pound of chopped blanched almonds. Pour into glass es and seal with paraffin.