davidaulloa/AmericanStories huggingface dataset:
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1934-06-14
FRED
Candidate for
COMMISSIONER
5th DISTRICT
StearnS County

Your vote and support win be ap-
preciated at the primary election.
June 1S, 1884.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1934-06-14

Struckout by Baker 8; Soltau a;
Gandrud 10. Base on balls Off Sol
tau /; Baker O; Gandrud 2. Hits
off Baker Z in 6 innings; off Soltau
in 8 innings; off Gandrud 8 in 0
innings.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1934-06-14
innings.

Paid advertisement, prepared and
circulated for Carroll A. Nye, Moor
head, Mimi, by Walter E. Gran
than, Moorhead, Mimi, Sec. Car
roll A. Nye Personal Campaign
Committee, for which the sum Of
SIPS has been paid.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1934-06-14

Quade, Sic Hummer and I. Magnu-
son, Of Thief River Falls, spent
Sunday evening at Bill Quade's.
Glen Ritter spent few days at
Hy Quade's.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1934-06-14
Sunday,s Results

Sunburg 5; Sank Centre 3.
Glenwood 4; Elrosa 1.
Brooten is; Belgrade 0.
Regal /; Osakis O.
Regal and Osakis played an II
inning game. Wendtland pitched a
not hit game for nine innings and
allowed one bingle to the Osakls-
its in the tenth. Regal won in the
eleventh to maintain an undisputed
leadership in the leagues first half
season.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1934-06-14

So great was the excdtment when
fire broke out in the home Of DR..
T. M. Shroyer at Dunkirk, O., that
no one thought to cal 1.-THE fire de-
partment.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1934-06-14

Political observation-disclosures
by and ordered published by Ed
Steege, for himself, for which reg
ular advertising rates has been
paid.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1934-06-14

"a 8 8 81 8 2
Summary: Three base hit: Pat
Dubois, two-base hits: Baker and
Gunnufson.
The Waterbury Democrat., 1934-08-17
Meats Are Essential
 h The Reducing Diet
To Keep Fit While Reducing, It Is Absolutely Neces-
 sary to Include Protein in Diet

Cutting down excess pounds is not just the fad at the moment its health measure recognized by doctors and insurance com panies whose formidable statistics tell us that over weight in peo- pie past 30 is a definite hazard to long life.
 Common sense reducing does not include fasting or "cureS". The people who need drastic reducing measures should see a physician. But those who are normal except for some extra pounds may lose them easily and keep them from accumulating again with just some good sensible low-c calorie, highly protective diets.
 Meat plays an important part in this scheme of weight reduction. To keep up to the absolute top notch of health, while reducing, 1t is necessary to have all the pro- tein which is needed to keep in repair, the vital tissue, such as the glands, digestive mechanism, nerves and blood. The health protection afforded by the vitamins and mineral is also essential. The excellent quality of the protein of meat supplies this want and it's rich supply of iron and phosphorus keeps the blood and other body fluids in condition. Special meat like liver, kidney and heart give extra protection in their high content of Vitamins A, B and c.
 But meats have another place in such a diet. Too often that starved" feeling results from getting along on less food than the appetite is used to and as a result precaution is thrown to the winds and a "good-square meal" is in- dulged in. Meats have a particu- larly satisfying effect on the ap- petite; they digest completely and not too rapidly, and give that feeling of a food that stands-by.
 Lean meats of any kind may be used once or twice a day. Leave the fats of meat, the fat cuts like pork chops, salt pork, etc, to the lucky individual who needs not worry about excess fat. But crisp bacon, lean veal and lamb and beef. liver, heart, tongue and sweetbreads and chicken are all good choices for the reducing diet.
The Waterbury Democrat., 1934-08-17
YOUR TABLE MANNERS
The Summer Hostess

As hostess at a summer lunch con or dinner, do not make the mistake of trying to keep the party up to high pitch, in conversa- tion, in spirits, in appreciation of what is served not in any re- spect.
 Warm weather usually sends ones guests into the dining room or out to garden tables in a rather lanquid frame of mind. To make it easy for them to keep cool and relax, to enjoy the beauty of simple, colorful table and be served dainty, cooling foods from first course to last, will encour- age sufficient, pleasant conversa- tion, and make your party live a long, long timei their minds.
 The most successful hostess in any season is the one who makes guests feel perfectly at ease, with no obligation upon herself or upon them to live up to a party atmosphere. At no time is this more important than when enter- taining on a hot day, when even to dress up and go out of the house seems an effort the prospective guest wishes he didn't have to make,
The Waterbury Democrat., 1934-08-17

variations-but they dote upon radical difference now and then.
 There are two vegetables in mar ket which few housewives seem to see or remember when ordering over the phone the kohlrabi and the celery cabbage. Both are delicious and capable of being pre- pared in any number of ways. Both combine the best and most relicate flavors of two popular vegetables instead of offering us the stronger, more commonplace flavor of only one.
 Let Us put their names down on the grocery list for this week: become better acquainted with their goodness and their value in the health and beauty program and serve them often. They belong to the leafy type of vege- tables, excellent as roughage, pos- sessed of a high percentage of vitamins and minerals, and good for us in an all-round way that recommends them in addition to the fact. that they are relatively inexpensive.
 Here aret wo recipes-one for each vegetable:
 Stuffed Kohlrabi
 Peel the kohlrabI, being sure to select ones that are fairly uniform in size. Cook until half tender in boiling salted water to which a teaspoon of sugar has been added. Scoop out the center of each kohlrabi and stuff with a dressing made of equal quantities of fine
The Waterbury Democrat., 1934-08-17

Drief beef and canned OK tongue are further suggestions-all these furnish the important protein and mineral and yet supply not too many calories. And to the essential protein food, a large supply of good bulky vege- tables and fruits, a moderate amount of butter, and some good whole milk or buttermilk each day and the backbone of the safe re- ducing diet is built. It will sup port every factor of health, yet allow for gradual loss of those surplus pounds. Here are some suggested meats that won't add extra weight: Roast beef, lamb, veal or chick en.
 Broiled beef tenderloin and mushrooms.
 Broiled steak Qean part) with tomato slices.
 Ground beef patties. Cold veal and celery salad. JelYied veal. Veal chops (not breaded). BrOiled lamb chop with crisp bacon.
 Baked heart. Liver and onions. BrOiled lamb kidneys. Stewed chicken. Scrambled eggs and dried beef. A sample of days menu will keep down weight, yet satisfy the appetite:
 BREAKFAST Honeydew melon with lemon Crisby bacon Melba toast
 Black coffee
 LUNCHEON Cottage cheese
 Buttered wax beans Tomato and cucumber salad
 (No dressing) Milk or buttermilk
 One slice bread and butter
 DINNER
 Tomato juice cocktail Parsley buttered potato (smalD
 Head Lettuce (with small amount of French
 dreSslng)
 Fresh peaches
 Black coffee
The Waterbury Democrat., 1934-08-17
New Food Recipes
 Never Tasted Before
Summer Weather Brings Forth Several New leas in
 the Culinary Art

1-2 cup sugar
 1 cup gooseberry syrup Cor
 Water)
 IA teaspoons cinnamon
 1-4 teaspoon salt
 2 tablespoons cOrnStarch.
 Use canned or cooked gooseber- ries which have been drained. Com bine berries and sliced dates. MIX together the sugar, salt, cinnamon and cornstarch; pour over this dry mixture the gooseberry syrup which has been heated to boiling point, or hot water. Cook this un- til thick and clear. Add this to fruit and cool. Put this filling into Q baked pastry shell and serve plain or with sweetened whipped cream on top. Sprinkle cinnamon on top.
 In a beige and blue kitchen in New York harbor, down where the banana boats come in, the tropical fruit was used to make a brand new entree. When the banana is partially 'ripe-yellow but with q green tip-itis vegetable; cooked as such it has a different delicious flavor and is thorough digestible, as you will note when you try this newe recipe:
 BANANAS AU GRATIN
 IA cup granted American cheese
 tbsp. dry bread or cracker
 crumbs
 2 tbsps. lemon juice
 bananas, cut in halves
 1-4 teaspOonful salt.
 Roll bananas in lemon juice and in grated cheese, bread crumbs and salt which have been mixed to-
The Waterbury Democrat., 1934-08-17
KITCHEN
 COMMENTS
BY WHDA HOYT

BY WILDA HOYT
 You can freshen cold biscuits and reheat them perfectly by put ting them into a damp paper bog, closing it tightly with a string or rubber band and heating for few minutes in the oven.
 When pickling or preserving, save the extra juice which may be left over. When cold weather comes you'll find it a delicious moistening for mince or raisin pie; good, too. as foundation for sauces for steamed buildings or leftover cake.
 When food has burned so tightly that you cannot easily scrape 1t off enameled ware, add handful of salt to water and let the pan soak until next day. Then bring slow minutes. The burned patches will quickly disappear.
 Do you know that for many au gratin dishes the French chef pre- fers grated Swiss cheese to other varieties? Try adding it to potato patties when you have some left over mashed potatoes; add also some finely minced parsley, and you will have a surprisingly good dish.
 Have you tried using spiced syrup for iced tea? It makes a deliqhtful addition. Make it by boiling together 1-2 cup sugar, 1 cun water. tablespoon whole cloves. a piece stick cinnamon. when of a thin syrup consistency. remove from fire, cool and add juice of 2 lemons. Serve with freshly made tea poured over cracked ice in tall glasses, using 2 tablespoons syrup to each glass.
The Waterbury Democrat., 1934-08-17
- SAVING WITHOUT SCRIMPING - THERE ARE NEVER TOO
 MANY FROZEN RECIPES
By EDITH M SHAPCOTT Nutritionist-Former Home Making Center-New York

point for refrigeration, return cream to freezing unit and let it stand until frozen, or until you are ready to serve it.
 These points apply to old-fash- toned methods of freezing, which many still enjoy: Freezing a plain cream or a custard mixture calls for proportions of .cracksd ice and salt as parts of ice to of salt. This will make the smooth, pleas ing texture which we all like for ice cream.
 If a coarser texture is desired, such as that common to sherbets or frappes, use ? parts cracked ice to l of rock salt. Water ices are also frozen with the same propor- tions of ice and salt. Mousses, par faits, and desserts of that type, or those that are frozen without being stirred, are frozen with a mixture of equal parts of cracked ice and salt.
 For packing purposes or for "ripening," proportions are 4 parts ice to 1 of salt. Now for few new recipes:
 Peanut Brittle Biscuit Whip one pint of heavy cream until of the consistency of boiled custard. Add l cup finely crushed peanut brittle. Freeze in an auto- matic refrigerator or in a freezer with equal parts of cracked ice and rock salt.
 Banana Sherbet
 Boil together for minutes 2 cups sugar, cups water; cool. Mash medium-sized bananas to fine pulp and add IA cup lemon juice. Add chilled syrup and few grains of salt. Fold in stiffly beat en whites of 2 eggs and freeze.
 Loganberry Frappe
 Boil together for 3 minutes l IA cups sugar and cup water. Chill, add 3 cups loganberry juice and IA cup lemon juice. Mix well and freeze.
 Currant Ice
 In a saucepan bring to a boil 2 cups water, cups sugar and quart entrants and cook until cur rants are soft. Strain through a double thickness of cheesecloth. Cool, add l tablespoon lemon juice and freeze.
The Waterbury Democrat., 1934-08-17
|[IIlQlduElHN1 l!l13E & gglE E!z!

xether. Place in well-greaseo pahs inc dish and bake for 15 to zO minutes fin a hot oven (4OOO oe" grees Fl or until brown on top: Serve hot as a vegetable. Makes 1S servings or two helpings apiece for
 A fondness for the flavor of cur- ry prompted the creation or a new salad dressing that is dellclous with chicken and vegetable salaos: If yor gre one of those who do not like curry, simply omit it--youli' have a new and toothsome dress
 EAST INDIAN CREAM
 DRESSING
 2 egg yolks
 2 tablespoons mazola
 teaspoon dry mystard
 1 tbsp cOrnstarch
 1 teasp. salt
 Few grains cayenne
 1-8 teaspoon curry powder
 3-4 cup milk
 IA cup hot vinegar
 2 egg whites.
 Beat egg yolks and stir in maz- ola, then mix dry ingredients and add to oil-egg mixture. Add. hot milk gradually and cook over hot water, stirring constantly; as 1t thickehs, add vinegar. Cool, then fold in beaten egg whites. (lf you like curry you may increase amount of curry powder to as much as IA teaspoon, but result will be fairly strong. If you wish omit curry entirely.) When dress ing is ready for use, fold in two tablespoonfuls of bottled sandwich spread, or a mixture of chopped pimientoes, pickles and hard cooked eggs.
 Of course you have tried Angel Food Cake, and Angel Pudding. but here is "cross between" that adds the mouth-watering flavor of golden dates; their chewiness gives new contrast to the creamy des- sert.
The Waterbury Democrat., 1934-08-17

have been at it again! Stung into action by the lassitude of summer appetites, the kitchen scientists have turned their attention to the invention of new combinations and new recipes and the fruits of their labors are now ready to be reaped. Prepare now to enjoy new delights adn for your motto choose: Let no palate go unappeased!"
 These are part ofthe new crop of foods, for which you must thank the home economists who daily la- bor that we may add to our cook cry repertoires; you will want to try these dishes while they are still new.
 In middle western kitchen the sight of bushes loaded with more gooseberries than the family could eat inspired the creation of this rare recipe. The healthful date has been used in pies for many years but date and gooseberry pie is news!
 E-GOOSEBERRY PIE
 cups cooked goOseberries
 cup pasteurized dates, sliced
The Waterbury Democrat., 1934-08-17

Lemon and Orange Pie: Roll eighteen graham crackers fine, add one-third cup sugar, one-third cup melted butter and one-third cup cream, and mix well. Press this onto bottom and sides of a but tered pie plate, reserving about a quarter of the crumbs for the top. Meat two egg yolks, add the con- tents of 14-ounce can condensed milk, two tablespoons lemon juice, three tablespoons orange juice and the grated rind of half an orange and one lemon, and continue beat ing for few minutes. Fold in two stiffly-beaten egg whites and pour into the pie crust. Sprinkle with the remaining crumbs, and bake at 325 degrees for about twenty five minutes. This cuts into from six to eight pieces, so there may be couple of extra slices. They won't go to waste.
The Waterbury Democrat., 1934-08-17

bread crumbs and chopped ham, leftover veal, pork or tongue, a little finely minced onion and pars- ley, salt, pepper to taste, and 2 tablespoons of melted butter. Place kohirabi in a buttered casserole, dot with butter, add a little water or bouillon (you may use cubes for this), renewing the liquid as it evaporates. Bake in a cooker or slow oven until tender and sligtly Drowned.
The Waterbury Democrat., 1934-08-17
FRUIT ANGEL FOOD

cup sugar
 1-2 cup water
 Juice 1-2 lemon
 IA teaspoon cream of tartar
 2 cups pasteurized dates !,
 chopped
 6 egg whites
 1 teaspoon vanilla
 Add sugar, water and lemon juice to dates. which have been cut in small pieces. Cook. in small until thick, stirring con stantly. Remove from fire and let cool. Beat the egg whites to a froth; add cream of tartar and beat until nearly stiff. Add vanilla and finish beating until very stiff, Fold in to date mixture, very gent ly. Pour into greased bowl, set in a pain of water and bake for hour in very moderate oven. Serve with custand sauce., 6 servings.
The Waterbury Democrat., 1934-08-17

chicken and ham may be combined in the same fashion.
 Do a little experimenting when you have small amounts of meat to use, add some ham to your left over veal, some bacon to your larb chops. and prove to yourself that 2 flavors are often even better than one.
The Waterbury Democrat., 1934-08-17

again. 1t is not
 strange that so soon we become
 weary of green
 V e g e tables in
 spite of their summer fresh- ness, and the variety of ways
 in which they may be p r C. pared. For after
 all, each reap pears with its same basic ha- vor and t e x- ture. Pickle ap- petites a D p r e. c i a t e s m a l 1 c h a n g e s and
The Waterbury Democrat., 1934-08-17

Obtalned 1T the temperature IS StI at "very cold" until the ice or ice cream reaches the mushy stage. Then stir it from the bottom and sides of the pan, mix we'll and smooth out again reduce the freezing temperature to it's normal
The Waterbury Democrat., 1934-08-17
PORK STUFFED BREAST OF VEAL

FOAn FLY
 BREAST OF VEAL
 3-4 lbs breast of veal
 2 cups dry bread crumbs
 1-4 ID salt pork
 1 tablespoon parsley
 1-2 green pepper
 2 tablespoons chopped onion
 1 egg
 1 teaspoon salt
 1-8 teaspoon pepper
 Bone the breast of veal or ask the dealer to do so. Brown the chopped onion, pepper and cubes of salt pork to light golden brown, add to the bread crumbs and the beaten egg, mixed. Add parsley, Season and add enough boiling water to make dressing which is only slightly moist.
 Place the dressing on the boned breast of veal, roll up and tie in shape. If desired the breast may be stuffed rather than rolled. Brown on al lsides in a hot oiled frying pan, add 1-2 cup water cover closely and bake for 1 1-2 hours or until tender. A deep fry ing pan, covered roaster, or casser- ole may be used for cooking. Slice in inch slices for serving. BEEF AN BACON CASSEROLE Shape ground beef into balls or patties and wrap with bacon. Brown on all sides to a golden brown in bacon fat. Place ina cas- serole, add slices of onion, green pepper and fresh tomatoes, sea- soned with salt and pepper. Cover and let bake slowly for l hour.
The Waterbury Democrat., 1934-08-17

all its conVenl- ences and econ- omy.
 Let us review the d i if e r e Il t methods of freeZ ing the different m i X t 1T es that come under this head. Of course little need be said about the auto matic freezing, except t h a t a better texture is
The Waterbury Democrat., 1934-08-17
Chilled Fruit Juices 2Oc Cabbage and Tomato
 au Gratin 33c

au GFat1n 33C
 Entered Noodles f5c Salad of Mixed Greens, Scallions, Cucumbers and Radishcs 25c
 Bread and Butter 12c
 Lemon and Orange Pie 39c
 Iced Tea 6c
 Cabbage and Tomato au Gratin: The main ingredients are three cups of cooked cabbage, a No 2 can of tomatoes and one and one third cups of grated cheese. Put alternate layers of the cabbage, to- matoes and cheese with sprink- lings of salt and pepper in baking dish, repeating till all the ingred- ients are used up. Top with one- third cup dry crumbs, dot with two tablespoons butter, and bake for about twenty minutes in a moder- ately hot oven.
The Waterbury Democrat., 1934-08-17

San Diego, Cal. (UP)-A plum seed killed William E. Hansen, 60, It became lodged in his throat. choking him to death before a physician could be summoned.
The Waterbury Democrat., 1934-08-17

Are we talking again about froz- en dainties? Yes, surely. There are never enough ne wreclpes to last one summer season, now that we have automatic refrigeration with
The Waterbury Democrat., 1934-08-17
FOODS
 FAVORABLE TO BEAUTY
KOhlrabi and the Celery Cabbage

By KATHLEEN MARY QUINLAN
 Stylist in Beauty
 Peas and beans, corn and toma- toes, succotash for a change and then back over the same groups again and again and
The Washington times., 1934-11-29

Due 70 the great number OF
requests for Barbara Holmes
Servtce, ALL INQUIRIES MUST
BE MADE By mail or a personal
OtStt. Please DO NOT make
requests By telephone.
The Washington times., 1934-11-29

Whiippet
AUTOMOBILES For Sale

AUTOMOBILES For Sale
WE HAVE several exceptional good buys
in Fords Chevs Phys. Bucks. from
1929 to 1884 models: also prices range
mended by Bell Motor Co, Plymouth-Ds
Soto dealers, 456 to 460 N. Y. Ave. N. W.
SEE WALSH and save money walsh
Motor Co., $3.50 Georgia Ave. SH. 1914.
The Washington times., 1934-11-29
RENTAL UNITING
Uith
Barbara Holmes

aration. This is an ideal loca-
ton as the head Of the family
could walk to work and the
younger members could walk to
school, which would be a way
to economize. The housewife
would only have a few blocks to
go to market so I think it would
suit them all. The rental asked
is more than reasonable for
value offered.
TILDEN GARDENS:
On one of the most pictur.
esque spots in Washington Is a
group of buildings having apart
mentS of every size and descrip-
ton. Beautiful well-kept lawns,
flower beds and lovely walks
through the gardens are avail.
able to the tenants and their
guests. Each building has its
own garage and janitor. The
apartment I visited today was
very clever in it's arrangements
and deserves many compliment
ary remarks. A huge fireplace
in the living room lends a great
deal to the comfort of the
apartment: added to the pleas
ure of living in this apartment
is that out of your window you
can see the handicapped grounds
which are magnificent even
when covered with a mantle of
white. Then rental asked is
$105.00.
FURNISHED APARTMENT
ON CONNECTICUT AVE:
On Connecticut Avenue just
above Dupont Circle, there is a
one-room, kitchen and bath
apartment completely and eff.
GENTLY furnished. 1t is an ideal
spot to live as it is near the cen
ter of town and close to all
kinds of transportation. Rental
asked is $4,000.
II interested In any OF the
Gboue places. fill out the coupon
beloD and | ,0tu be glad to e.
UtSe you the desired Information.
The Washington times., 1934-11-29
FURNISHED HOUSE ON
RITTENHOUSE STREET:

RITTENHOUSE STREET:
Here's a charming little house,
tastily furnished, which will
make some family an ideal
home. Semi-detached with a
builtrin garage, oil burner, elec-
trio refrigerator, believe this
is one of the most complete
homes I have visited. The first
floor plan consists of living
room, dining room, kitchen and
breakfast porch and hall. On
the second floor was a master
bedroom, second bedroom of
considerable size, a small bed
room just the right size for the
boy or girl going to school and
a screened porch. This house is
in a very convenient location as
the new junior high school Is
five minutes away, a parochial
and public school just around
the corner and just about ten
minutes from the New Roose-
velt High School. This can be
rented at $500 month and I
am sure the family that takes
it will have comfortable living
quarters as the house is tastily
furnished and equipped with
every convenience such as elec-
trio washing machine, etc. Call
my office if interested.
18TH AND M SITS. N. W.:
If you have a large family
and wish to live downtown
here's the right place for you.
An apartment building offering
elevator and switchboard SER
vice has a unit vacant at this
time consisting of five rooms
and bath. The kitchen was par
ticularly large and offered
plenty of space for meal prep
The Washington times., 1934-11-29
TODAY'S BEST BUYS
rucks

Ford-Stake Body Cab and Chassis.
157-inch, two TONS used very little. Ex-
cellent buy. 215 Penna, Ave. 8. u.
Lincoln O303.
The Washington times., 1934-11-29
Wanted-Automobiles 1873

HIGHEST cash prices for all late model
cars. See Mr.. .Wellborn 1921 14th SIN W.
The Washington times., 1934-11-29
For Sale Miscellaneous

SODA FOUNTAIN. Sell at sacrifice. Sec
at 1905 Good Hope Rd S. E.