davidaulloa/AmericanStories huggingface dataset:
, 1935-11-15
Monterrey Shows
Reaches Interest

SAN BENITO, Nov. 15.-Manager
Juan s. Farias OF the Monterrey
Chamber Of Commerce. has written
Mayor George N. Scanlan Of Port
Isabel expressing interest Of the
Mexican city in the causeway con-
templated connecting the mainland
with Padre Island. a copy Of the
letter was received by the chamber
Of commerce here in which Farias
pointed out that the Valley beaches
are the nearest TO Monterrey and
that many persons would be inter-
eSted in the contemplated improve
ment. Port Isabel recently voted a
bond issue 10 match federal grant for
building the causeway.
, 1935-11-15
RENDON + SET
lspecIal 70 Tine HcraIdI

N1pet4hA 10 AAt EtGhANl
HARLINGEN. Nov. 15.-Funeral
services for Faustino j.. Rendon.
Jr., %. who died at his home here
Thursday. were 70 be held at the
Sacred Heart church at 4.30 D. m.
Friday. Interment was tC be in the
old City cemetery at Brownsville.
The decedent is survived BY his
parents. Mr.. and Mrs. RI. H. Rend0n
Of Harlingen. three sisters, Mis-.
Guillermo R. Peralta Of TampicO,
Virginia and Guadalupe Of Harlin-
gen. ana three brothers. AdOlio.
Fred and Eduardo, all Of Harlin-
gen.
, 1935-11-15
The Weather

East Texas least Of Tooth meri-
diam: Cloudy. occasional rains ~
south portion, colder, freezing in eX-
IRENE north portion Friday night,
Saturday cloudy, occasional rains
and colder near west coast, slowly
rising temperature IN northwest por-
tion.
Moderate to fresh northerly wind
on the coast.
, 1935-11-15
MISCELLANEOUS DATA
SUMMARY

Barometric pressure was moder-
ately high 70 high ove practically
the entire United States and south
ern Canada Friday morning 5000 az
Winnipeg. Canada and 1910 at HUI
ron. So Dakota, resulting in very
little change in weather conditions
throughout the country from that re-
ported Thursday morning, except
that 10 was somewhat colder in the
north-central and central states Fri
day morning.
Brownsville Z a m. (CST) sea-
level pressure 30O8 inches.
, 1935-11-15
Cold Winds Boost
Business to Best
Advances OfMOnth

NEW YORK. Nov. 15.-lP-Stat-
ing that colder weather was an
impetus TO buying, Dun a Brad
street, Inc, in its survey issued
Friday said. the most satisfactory
progress thus far this month was
recorded for many trade branches
during the week.
Although reliance was placed. To
some extent. on markdOWn offer
ingS and special pr0motional events
, 1935-11-15
RoDY OF WOMAN FOUND

ROANOKE, Va, Nov. l5.-Pl-
The BODY Of a modestly dressed,
shoeless young woman. identified as
Mrs. Jimmie smith. OF Roanoke, was
found near here Friday.
Police said the woman had been
thrown from an automobile.
About Is years OF age. Mrs. Smith
wml said 70 he thR wife Of q sailor.
, 1935-11-15
Cameron Records
1O3RD CTR COURT
Judge A. VI. Kent

Filed: Emma HoIberSleben. ct vir.,
vs.. unknown heirs Of Chas. f.
Myers, ct al. foreclosure paving
lien.
Mrs. j. c. Lewis, ct vir. vs..
Rowena Hicks. ct al, to try title
and damages.
, 1935-11-15
COUNTY COURT AT LAW

WWW-| W0T|NWWT wv
Filed: J. Barasch vs.. Jack Orloff.
suit on account.
The B. #. Goodrich co. rs. Luke
LETTERS Motor Co. suit on &C
count.
Retail Merchants Association
VS.. Texas Prudential Insurance Co.
garnishee, writ Of c%ertiOrari to
Justice Of Peace Raul Dominguez.
MARRIAGE LICENSE
Melville Percy Price and Margaret
Martin.
, 1935-11-15
RTIIFTIN

tF1rst figures. lowest temperature last
night; second. highest yesterday; third
wln velocity az 8 a. m: fourth. prec-
ipitatiun IN last % hours.
, 1935-11-15
RIVER FORECAST

There will De no material change
~ the river during the next "a TO
80 hours.
, 1935-11-15
TIDE TABLE

High and low tide al Port Isabel
Saturday. under normal meteor
olnrical conditions.
, 1935-11-15
PROBATE COURT
Iudra IN A. nanpv

Filed: Application Tor probate
OF will OF Beulah b. Nash. de-
ceased.
, 1935-11-15

The London Zoo had l,537.9O3
visitors in 1888.
, 1935-11-15

Flood Present 24-Hr. 2s-Hr.
60. &c. nh.Mm pm
The Waterbury Democrat., 1935-04-12

During the Lenten season one O. the problems of very housewife is to figure out new and different ways of preparing the more com mon meat substitutes such as will not become too monotonous through frequent repetition. Have you ever considered the possibilities of using dom astic wines as a means of imparting q new and distinctive flavor to your useual recipes? You will discover that the addition of wine will help to perk up jaded appeites and will add a new zest to the planning and preparing of Lenten menus.
 John Pelochino, Chef at the Miami Biltmore, Miami, Florida, has an unusually delicious recipe for Baked Fish with Wine Sauce. The recipe may be used for either fresh or salt water fish. Chef Pelochino's recipe Is as follows: servings of fish (salt or fresh
 water fish)
 2 medium fresh tomatoes cut fine
 or cup canned tomatoes 1 medium onion chopped
 1 green pepper chopped
 1-2 cup domestic claret wine Salt and pepper
 Place fish in baking pan. Cover with the other ingredients and bake uncovered in a moderate oven 4(350 degrees) for about 20 min utes or until fish are tender. The fish may be served with or without the garnishes. If clear sauce Is desired, strain out the vegetables
The Waterbury Democrat., 1935-04-12

I third full. Top with a heaping tea spoonful of peanut butter. Place
 enough batter on top of Peanut Butter to fill tine two-thirds full. l Bake in 8 hot oven (450 degrees
 F.) for 20 minutes. Makes 12 mullins. To be served hot with a salad course.
 Peanut Butter Oatmeal Cookies Cream together 1-3 cup peanut
 butter and h cup cutter, then add l cup sugar, and cream well. Add eggs, one at time, beating thor oughly after addition of each. Add 2 cup rolled oats, l cup raisins and | l cup chopped dates Cor 2 cups of either raisins or dates). Sift cups pastry flour (sifted once before
 measuring) with k teaspoon soda, and add alternately with Ia cup
 milk. Drop by tablespoons onto
 lightly greased cooky sheet and bake in center of a slow oven (35O degrees F.) for about 15
 minutes, depending upon size of
 cooky. Makes 3 dozen large
 cookies.
 Peanut Butter Shortbrcad- Cream together 1. cup Peanut But
 ter, 12 cup shortening, F cup
 brown sugar, # cup granulated
 sugar and 1 egg. Sift 1 IA cups
 pastry flour (sifted once before
 mcasuring) with F teaspono soda
 and IA teaspoon salt and work
 into Peanut Butter mixture and
 form into balls about the size of
 a large hickory nut. Place on 'a greased cooky sheet, about 2 inches apart, press the balls down some
 what with knife and press a
 half of nut or small piece of date or fig on top of each. Bake in a slow oven (350 degrees F) about 15 minutes or until a deli- cate brown. For variation, melt
 bitter chocolate in a double boiler and dip the tines of fork into the chocolate. Make tiny lines over the top of cakes after they are baked.
 Peanut Pudding-Scaled 9 cups milk. Combine 3 tablespoons honey, 3 tablespoons cornstarch, tablespoons Peanut Butter. Is tea- spoon salt and l tablespono sugar and add to scalded milk. Cook, stirring constantly, until thickened. Place in double boiler or in a pan over hot water and cook for 15 T OuI lHIO CHlll anu serve with cream or whipped cream.
 Pecan and Peanut Butter Roll Combine 2 cups white sugar, cup light brown sugar, 1-2 cup corn | syrup, 1 teaspoon Distilled White | Vinegar and cup cream or top milk, and boil until mixture reach | es soft ball stage (236-238 degree F.) Cool to room temperature, then | ,eat until creamy. Add R cup Pea nut Butter and stir until blended. | Turn out onto board dusted with | powdered sugar. Knead until firm. | Shape into roll and cover outside | with oceans or chopped peanuts q | cup will be needed). Put in cool place to harden. Slice when firm. |
 Peanut Butter French Toast Combine 1 cup Peanut Butter, 1 | cup hot milk, h teaspoon salt and q dash of pepper, and blend thor oughly. Drop slices of bread into the Peanut Butter mixture. Brown delicately on both sides in a skill let with a small amount of hot fat. Serve hot.
The Waterbury Democrat., 1935-04-12

Peanut butter with its rich nutty flavor and smooth texture is a surprisingly versatile food-one that can be used in a variety of ways to bring new interest 10 the year round. Of course, we're all familiar with peanut butter spread in thick lusty layer on a generous slice of buttered bread as the favorite after-school snack of children. But that is just the beginning of its possibilities. Pea nut butter has become increasing ly popular of late as a nutritious addition to meatless meals also. It offers such pleasant and we'll balanced variety in a season when we are all seeking new ways to prepare old standbys. In these recipes for mullins, crisp, old fashioned cookies, smart new des- scrts and delightful candy, peanut butter adds the grand new flavor that will win spontaneous applause
 Peanut Butter Surprise Muffins -Sift together times, 1M cups pastry flour (sifted once before measuring), teaspoons baking powder and 1a teaspoon salt. Cream I tablespoons butter, add 4 table spoons sugar and cream thorough ly. Add 1 well beaten eg gand mix well. Add flour alternately with N
 cup milk. Beat after each addition
 until smooth. Fill muffin tins one-
The Waterbury Democrat., 1935-04-12
KITCHEN COMMENTS

Have ycu an oven thermometer? !? For baking any kind of cake you should have an accurate way or testing your oven heat. Trusting to "feer' is hazardous business, for not all persons are equally sensi- tive to heat. What may feel like low heat to one, may seem to be medium to another; medium heat to the first will seem to be high, and so on. oven thermometers are not expensive; but regardless of that fact, it isn't economy to be without one.
 Foamy sauce is one of the incest of all sauces for simple puddtngs. Mix together N cup sugar, 2 table spoons flour, F teaspoon salt; add 1 cup milk, egg yolk, well beat en, and cook in double boiler un- til 1t is thick. Add 9 tablespoons Remove from boiler and fold in the stiffly beaten whites of eggs. Serve either hot or cold, over pud- ding.
 Never use inexpensive shorten ing in making cakes, biscuits or breads. Upon this ingredient de- bends the quality of the dough and the tenderness or toughness of the crust as well as the flavor and keeping qualities of the loaf. Rubbing the crust of bread or bis- cults with butter just before talk ing them from the oven im- proves the flavor and gives them richer brown crust.
 A note for the spring season: Cheese and milk are the two most valuable foods that can be substi- tuted for meat, as they are rich i.i protein, the element so amply sup- piled by meat. Cook cooks abound in delicious recipes using both cheese and milk; special recipe books are also obtainable from the different manufacturers of cheese, and organizations promoting the sale of milk and cream.
 When planning to use leftover vegetables for salad, always drain them of sauce or juice and wash
  off the butter or seasonings which may have adhered to them, using warm water. Then chill them thoroughly.
 Mice dislike the smell of cam- phor and will quickly abandon pantry shelves on which Jumps ct gum camphor are kept.
 All canned goods bought in should be dated, and care taken to use the oldest cans first. The same applies to homemade preserves which often become mixed in storing them.
 To keep new tinware bright and free from rust, rub over the sur- face, inside and out, with fresh lard; heat thoroughly in the oven, and the tin will never rust, TO matter how much it Is soaked in water. To clean old tinware, rub with soda and 8 dampened news- paper and polish with a dry piece of paper. It will come out like new.
The Waterbury Democrat., 1935-04-12
New Honey Brushed Wheat Bread Tastes
 Just Like Nut Bread
Yes Is Chock of Invgoratng Crushed Wheat Which Re- eves Constipation Supplying Necessary Roughage. New Secret Process Uses Honey and Other Ingredients
 Which Eliminate Laxatives.

whole wheat kernel, giving your diet the needed roughage to elimi- nate clogged bowels, plus pure honey and other ingredients which have stimulating action.
 Hundreds of people report quick relief in few days after changing over to Reymond's Honey Krushed Wheat Bread. It is especially rec. commended for children as the whole wheat will not ''pack up" in the intestines as Is sometimes the case with bran.
 You can now get Reymond's Honey Krushed Wheat Bread nt al leading food stores, all ready sliced and wrapped in moisture
The Waterbury Democrat., 1935-04-12
Natural Pineapple Juice Ln
 The Preparation OF Salads
By Jane Rogers .

teaspoon salt
 i dash cayenne
 N teaspoon Worcestershire
 sauce
 cup grated American cheese
 E cup mayOnnaise dressing,
 real thick.
 Dissolve 5ello in boiling pine' apple juice, add season!ngs, chill until cold and syrupy. Place in bowl of cracked ice, and whip with egg beater until fluffy and thick like whipped cream. Com bine cheese and mayonnaise, and fold into jello. Turn into molds, chill until firm. Serve on crisp endive or chicory, and garnisb with radish roses and sweet gher- kins.
 HAWAIIAN JELLY SALAD
 2 cups solid pack tomatoes
 2 cups Hawaiian pineapple
 juice
 2 tablespoons gelatinc
 1 teaspoon dried thyme
 1 teaspoon salt
 6 cloves
 4 bayleaf
 # teaspoon grated onion
 # teaspoon Worcestershire
 sauce
 Small can of asparagus tips In a saucepan place the toma- toes with all of the seasonings and the water from the can of aspar- agus. Simmer slowly on the ire for about 20 minutes, or until the tomatoes are very soft, then strain through fine sieve, pressing through as much of the pulp as possible.
 While this is cooking, soak the gelatine in A cup of the pineap- pie juice. Over this pour the to- mato juice, which has been heated to the boiling point, and stir until dissolved. Rinse individual molds in cold water, place the asparagus tips in them in regular shapes, then pour in little of the gela- tine mixture and leave in the ico box to harden. As soon as the mixture has set, remove and add more of the gelatine until the mold Is full.
The Waterbury Democrat., 1935-04-12

One of the secrets used in bak- ing the new Reymond's Honey Krushed Wheat Bread, is the use of pure honey. This sweet flavor of blooms assists in relieving Con- stipation and at the same time gives Honey Krushed Wheat Bread wonderful nutty taste.
 If You Are COnstipated. Make
 This Ten-Day Test
 Are you troubled with constipa- ton, feel sluggish, have headache. and lack your old time pep? Then change over to Rcymond's Honey Brushed Wheat Bread with every meal for just ten days. This deli cious new loaf contains the entire
The Waterbury Democrat., 1935-04-12

in baking dish, arrange layers of cooked asparagus and quartered eggs over the crumbs and cover with cups of medium white sauce. Season with salt, pepper and a dash of cayenne. Cover the top W, .h buttered bread crumbs and bake in moderate oven 25 min utes. This mixture may be baked in individual casseroles.
 Cheese Omelct with Peas
 Separate yolks and whites of 6 eggs. Beat egg whites stiff with 1-2 teaspoon salt added. Beat yolks un- til creamy and add tablespoons of top milk or cream and 1 teaspoon salt, 1-2 teaspoon pepper. Fold the yolks into the stiff whites using care not to break down the fluffi- ness of the egg. Pour into a frying pan with IA cup hot, melted but ter In the pan. Let cook over low fire until the omelet raises and becomes set enough to be firm when tested with a knife. Sprinkle cup grated cheese over the top and place in a moderate over to melt cheese and dry off the top of the omelet. Fold over and serve at once on a hot platter. Serve with 2 cups creamed new peas poured over omelet.
The Waterbury Democrat., 1935-04-12
JELLIED ENTREES Ru RETwrY RARCT.AY

Serve jellied meat dishes occa- slonally and give your guests a surprise. Or use your favorite fish in place of meat if you crave an unusual fish dish. Here are two recipes that should prove popular:
 HAM AND CELERY LOAF
 1 package lime favored gelatin 1M cups warm water
 H cup vinegar
 M teaspoon salt
 1 cup finely chopped cooked ham 1H cups finely chopped celery
 1 tablespoon scrancd onion
 2 sweet pickles, finely chopped
 Dissolve gelatin in warm water. Add vinegar and salt. Chill. When slightly thickened, fold in remain ing ingredients. Turn into loaf pan. Chill until firm. Unmold. Serve in slices. Garnish with crisp water cress. Serves 8. Salmon Mold package leman favored gelatin 1 pint warm water
 s tablespoons vinegar H teaspoon salt H cup drained hOrsc-radish 1 cup flakcd salmon cup cooked peas. fresh or canned
 cup cooked diced carrots Dissolve gelatin in warm water Add vinegar and salt. Pour small amount of gelatin in bottom of loaf pan. Chill until firm. Ar range thin layer of horse-radish on gelatin, then layer of salmon, an- other layer of horse-radish, and another layer of gelatin. When slightly thickened, add peas. Chill until firm. Add carrots and an- other layer of gelatin. Chill until firm. Unmold and cut in squares. Serve .on crisp lettuce. Garnish with mayonnaise. Serves 6.
The Waterbury Democrat., 1935-04-12
LENTEN DISHES.
 FEATURE EGGS
Eggs and Asparagus Cas- ser0le-; Cheese Omelet
 With Peas
BY MARIE CLIFFORD (FOOd Economlst)

If you've ever thought you could not plan a delicious dinner for the tenten season without the good old Standby of meat as ''piece de re- siBtance," then you've never really given consideration to the possobil- ities of eggs.
 As a substitute for the meat dish fhey come nearer filling the nutri- tional requirements than most other. foods. Their proteins are complete animal proteins having high muscle building properties, and they have besides their pro- feins. highly digestible fat in the yoik. That golden yellow color in the yolk tells you too, that Vitamin 4 Is hidden there in good quanti- ties.
 Eggs are an important mineral source as we'll. supplying the phos- phorus such as meat provides and an excellent supply of food iron for keeping the blood in condition. Ik matters not at all whether you buy brown shelled or white shelled eggs, the food value is the same.
 There are few tricks to cook ing eggs that need to be remem- beFed for perfect results. They should always be cooked at very low temperatures to prevent over hardening of the whites and tough ening of the yolk. There is no such thing as boiled egg in the in- formed woman's recipe file. There arc soft cooked eggs, cooked at Q eiInmering temperature for to 6 minutes to just set the whites. And heat the yolk and there are hard cooked eggs, gently simmered or allowed to stand in hot water in the top of double boiler for 30-4O minutes. These have tender whites and evenly cooked yolks and arc highly digestible either soft or hard.
 In omelets or souffles, the eggs are tenderly treated to low cooking Temperatures and when included in escalloped dishes, are bedded own in crumbs and sauce with no eggs sticking out to be subjected to high temperatures.
 If you're going to beat the whites and yolks separately, it's wise to remember that yolks sep &4Idt6 iiO5t Cuoiiy biiO C6bo are chilled, but that you can get greater volume and fuffier souffles whom you let your egg whites warm uD to room temperature before beating them stiff.
 There are innumerable delicious egg dishes for main menu sugges- tions, some combining eggs and vegetables in casserole dishes, some with eggs and cheese some with eggs alone. There are escalloped diBhes, omelets, creamed mixtures, cold or hot combinations. Try dew fled eggs with pickle or olive in the stuffing, assorted omelets with cheese, olive and mushrooms tucked between the folds, or a deli cious egg, tomato and mushroom scramble.
 LEE and Asparagus Casserole
 sPlace eggs in hto water to cov- err and allow to simmer for 20 min- utes. Place in cold water and re- n1ove shells. Cut In quarters length wise. Place layer of bread crumbs
The Waterbury Democrat., 1935-04-12

proof cellophane. Easy to identify because through an exclusive pro- cess. the outer crust is covered with an extra supply of nourish- ing crushed whole wheat kernels.
 New Taste Thrill!
 Try loaf today. Eat slice of Reymond's Honey Krushed Wheat Bread with your eyes closed. You will swear it Is full of nut meats. No flat, woody taste like you find in other whole wheat breads.
 Insist on Reymond's Honey Brushed Wheat Bread. Eat 1t reg ularly for the next ten days. See how much better you will feel.-- 
 Copyright 1885. All rights
 reserved.)
The Waterbury Democrat., 1935-04-12
PLEASING
 THE MAN
Planning Light Menus
By CHLOE JAMESON

It is pretty difficult 10 keep cou- tinued Lenten menus from seem- ing somewhat light. 1. coming a.. they do upon the heels of the hearty winter maels to which the man has become so accustomed that he feels abused when they cease to appear.
 But there are a few simple rules that you can count on to counter act the light effect, especially # the red meats are absent from the menu.
 Start the meal with a good cream soup Git has both body and staying qualities); or with fasci- mating array of canapes and as- sorted appetizers such as stuffed egg or two riding on wheels of to- mato, anchovy fillets or sadines, sliced smoked salmon or little bar quettes of fish salad made with remnants of fish from another meal.
 With that good beginning yo: can afford to have modest veg etable plate, including one good Sbo'N Niiy outii hS and cheese or stuffed baked potato, or perhaps serving of buttered navy beans which are ever so good when well seasoned with butter salt and pepper and spoonful of heavy cream.
 A hot steamed pudding or fresh bread pudding with raisins, still warm, will make an inexpensive dessert; or try fresh cupcakes from the corner bakery, served with q hot chocolate sauce.
 You can see how menu like this builds itself up satisfactorily without the aid of any meat .r fish recipe for the main dish. And best of all, it can be made low cost menu without half trying, if the vegetables selected are from the simple group.
The Waterbury Democrat., 1935-04-12

To many women the use of pineapple in a salad suggests some such commonplace combination os slice of the fruit, leaf of let tuce and topping of cream cheese. All three are excellent foods; but there is q new way in which the zestful and appetizinB flavor of the Hawaiian fruit con be imparted to salads, and l am sure that all who read this will never regret trying it.
 Especially for those who wish to prepare salads that will cause their children and men-folk to
The Waterbury Democrat., 1935-04-12

sing the praises of their favorite cook, 1 am suggesting two simple recipes calling for the use of nat ural, unsweetened pineapple juice. (The syrup in which sliced pine apple is packed is excellent in it's place, but must not be used in these salads).
 NODDED MAYONNAISE SALAD
 package lemon jelIO
 1H cups boiling Hawaiian pine-
 apple juice
The Waterbury Democrat., 1935-04-12
Luncheon Sandwich

Saute patties of mashed pota toes, spread with mustard mayon- naise. Cover with a generous DOT tion of chopped ham. Top each with a stuffed olive. Serve on in- dividual plates with the buttered peas.
The Waterbury Democrat., 1935-04-12

and add l tablespoon butter and 1-2 cup of claret wine to the re- maining liquid. Serves G.
The Waterbury Democrat., 1935-04-12
LEMON CAKE PIE

3 eggs
 3 tablespoons lemon juice
 1 tablespoon grated lemon
 rind
 cup sugar
 3 tablespoons flour
 a teaspoon salt
 1 tablespoon melted butter 11a cups milk
 Beat egg yolks until thick and lemon colored. Add lemon juice and rind. Mix sugar, flour and salt and add to first mixture. Stir in melted butter and milk and fold in stiffly beaten egg whites. Turn into pie tin lined with pastry and put into a hot oven (450 degrees F) After 10 minutes, reduce heat to moderate (350 degrees F.), ard continue baking 20 minutes long CT or until filling is firm. Serve cold.