davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1935-02-08
PLEASING THE MAN
Rv CHLOE HANSON


 A well-known tea room hostess has passed on this tip for wives whose husbands balk at salads, and maintain stoutly that they just do not like them.
 Having noticed that cole slaw, pickled beets and sliced tomatoes were the favorite salads of the ma- jority of the men who patronized her restaurant, she decided that there must be a reason why the lettuce salads were invariably pass ed by. "It must be because lettuce is rather difficult to manage when it's nice and crisp and in the whole leaf," she thought. And next day saw the beginning of a new green salad dish.
 She featured shredded hearts of lettuce with piquant mayonnaise; shredded cress and chicory and let tuce with cheese cream dressing or chiffonade. And was rewarded. There was almost as big a run on the shredded lettuce as on the cole slaw; the cheese dressing sold out the cress and chicory.
 There is something vastly differ ent about a good forkful of shred- ded lettuce we'll mixed with dress- ing that has plenty of body and q piquant seasoning of capers, chop ped pimientos and chives. It Is something to munch and remember something worth paying for. If her experience Is an indication, it should prove a good solution for the neglected salad course at home. An easy one, too, for the cook,
The Waterbury Democrat., 1935-02-08

since shredded greens are much more easily served than whole leaves which must be perfect or they fail to please. Here as a recipe for dressing of such sale ads. a little different from the usual:
 Variety Dressing
 Add to French dressing the fol- lowing ingredients, chopped finely: cooked beets, 1-4 green pepper, teaspoon parsley, teaspoons chopped celery, hard-cooked egg, q few drops onion juice. Beat until well mixed, chill throughly ana serve over shredded lettuce, endive or mixed greens. If creamy dressing is preferred, add the chopped ingredients to mayonnatse.
The Waterbury Democrat., 1935-02-08
Hors De Oeuvres

They are never ending the new canapes the Zakouskies the hors de oeuvres appear- ing at the hour for cocktails In the various bars about town, At the moment there is pre- ference for hot hors d'oeuvres, served usually from the little French hotbox which we knew pest as q carrier for rolls and hot breads at the dinner hour.
 Favorites in the hot hors d'oeuvres droup are Tiny fish balls, crabmeat. lobster or cheese balls; nllet or anchovies breaded and fried; "angels on horseback" - which are oysters rolled in bacon and grilled in the oven; chippolatas - the tiny cocktail sausages - and individual chicken battles hardly larger than a dollar; cheese straws and tiny tamales; grilled sardines on toast and small puffs filled with fole gras.
 Canapcs de Harengs
 Fry long, slender fingers of bread spread with anchovy butter mixed with roses of the herring. Arrange very thin, fine fillets of kippered herrings on top of each, and garnish with thin wedges of gherkins.
The Waterbury Democrat., 1935-02-08

juice, then strain. This may be served hat or cold with buildings or frittcrs. PINEAPPLE GRIDDLE CAKES 2 supS flour
 4 teaspoons baking powder i teaspoon salt 1 tablespoon sugar i cup undiluted evapOrated milk
 1 cup Hawaiian pineapple juice 3 eggs 2 tablespoons melted shortening
 Sift the dry ingredients together. Beat eggs slightly with the milk. stir the liquid into the dry mixture, adding the pineapple juice last. Add the melted fat or cooking oil and drop at once by sponsfuls on hot griddle, turning as soon as possible. Serve hot with butter and pineapple sauce.
The Waterbury Democrat., 1935-02-08

1 "Pot roast pooh!" says the man or woman who has not yet known the mouth-watering aroma, the tender texture of that roast prepared by the cook who knows his art and loves it. Pot roast .i3. An hhh!" sighs the gour- met who finds in the subtle reason ing of its gravy all the ecstasy he might expect from a French rag out.
 And 50 1t goes. We ridicule that which we do not understand and give extravagant appreciation to the things which please us. Only Sn America, believe, is the humble potroast held up to scorn. The French and German cooks have given it as much thought and att tention as though it were one of the fanclest cuts of beef.
 To encourage tenderness many of the foreign cooks immerse the meat in a light picking liquor sea eoned with onions, spice, salt, a It, tle sugar, pepper corns and vinegar. After three or four hours steep ing, the meat is removed and scared until nicely Drowned on
 
 opt, or a closely covered kettle with a scant cup of stock or water, a handful of herbs, a carrot or two, a stalk Of celery, the onions strained from the pickling liquor, and the whole sirnmered slowly for three or four hours, adding more stock or water from time to time as required. When the meat is very tender 1t is removed, the gravy khickened and strained over the meat in the serving dish. Or, if the roast Is of a good shape for carving, 1t is placed on a platter. sliced evenly, surrounded with vegetables like whole boiled pota- toes, tufts of broccoli or caullfiow- CT, or Brussel sprouts, and the gravy served separately.
 A similar course is followed for the famous beef a Ia mode, except an the pickle for a little longer braten-made almost as often with beef as with pickled rabbit. is pre- pared practically in the same way. but allowed to remain in the liquor at least over night; perhaps for two RE kAIC0 A0yOs NhhN 1oe0hJ She German cook prepares a vinegar made of red wine, which gives the meat and the gravy its own de- kightful tang.
 With sauer braten, and with the plain pot roast, the classic accom- iplishment is kartofel glace, or po- tato dumplings light, hufy and q great delicacy to those who have cultivated a taste for them. When dumplings are leftover, and some roast and gravy also remains, there 1s q second feast, with the meat cut in dice and relocated in fts gravy; the dumplings sliced and friend until . delicate brown in hot butter. If the gravy requires a little help to make 1t go round. Shat 1s easily achieved by browning h tablespoon of flour in butter and adding bouillon or stock, as re- Aiiired. If the potato dumplings are short two or three eggs whipped up, a little milk added as For scrambled eggs, and this is poured over the friend dumplings and allowed to form a tender ome- Set
 The following recipe is an odd one which I came upon when lock- sng through some old files just re- gently. It is called
 gayory Pot Roast
 DredEe the meat with flour, salt and pepper. Cook the fat from a two inch piece of suet, remove suet and in the hot fat brown the meat well on all sides. Place in Dutch sven or tightly covered kettle with H cup water. Peel 1 large Bermuda
The Waterbury Democrat., 1935-02-08
Valentine Menu For
 Party Is Essential
Democrat Suggests One to Fit Simple Celebration and Lean Purse for Festive Gathering

Dan Cupid has been a favorite Of both young and old for time afnmemOrial. His mIschievous shooting of arrows appeals to our romantic inclinations. We all want to celebrate Valentines day bn some way, either with just the family group or with a gathering of friends. What betetr sugges- Eion for a party could be given khan Valentine supper
 The menu is the first consider htion. A color scheme of red and neutral colors is convention for the occasion. There are all kinds and types of menus. The one suggested below can be varied to it simple party and lean purse or elaborated for more festive gathering.
 Cream of Beet Soup
 Ham Supreme
 Battered Peas EinnamOn Apple Salad with Cream
 Cheese Filling Hot Entered Biscuit
 Cranberry Jelly
 Strawberry Shcrbct Valentine Cup Cakes Coffee No doubt you will want a few of the recipes for the above menu.
 CREAM OF BEET SOUP 1 medium onion
 1 tablespoon butter 3-4 cup water
 1 f.4 cups finely chopped cooked beets
 1-2 cup meat stock
 leg cup milk
 1 teaspoon salt
 Pepper
 1 i-4 cups thin cream
 tablespoon vinegar
 Cut the onion fine and cook in the butter until soft and yellow. Add the water, beets and meat stock and heat to boiling point. of meat stock is not available, a reef or chicken boullon cube may be dissolved in F cup of boiling wa fer.) Add salt, pepper, milk and cream and again reheat to the boiling point. Remove from the fire, add the vinegar and serve at once.
 Ham Supreme
 : cups diced baked ham % cup green pepper, cut fine 1z cup broken nut meats tablespoons butter
 4 tablespoons flour
 2 cups milk
The Waterbury Democrat., 1935-02-08
OUR FRIEND THE POT.
 ROAST, WITH TRIMMINGS
There Is Really No End to the Nice Seasonings
 And Garnshes And Gravies We Can Give It
By CORA BRISTOL

fat; pour over the meat, add 1 bay or Spanish onion and brown in the lear, 4 pepper corns. cover tightly ana simmer for 3 to 4 hours, add Ing more water, a very little at a tune, If necessary. When meat is tender. remove it and thicken the liquor left in the bottom of the pan, using 12 gingersnaps which nave been soaked until soft in 2 tablespoons of vinegar. Delicious ? Just try 1t.
The Waterbury Democrat., 1935-02-08
# teaspoon salt dash cayenne

"A teaspoon bnlL
 dash cayenne
 Melt 3 tablespoons of the butter, stir in flour and when smooth stir in the milk. Boil 2 minutes, stirring continuously, and add salt. Melt the remaining tablespoon of but. ter in a sauce pan and add the green pepper, ham and nut meats. Heat for 2 minutes and combine with white sauce. Serve on butter cd toast and garnish with parsley.
 Cinnamon Apple Salad
 2 cups sugar
 1 cup water
 cup cinnamon drops (candy) s medium size fine apples
 cream cheese
 nuts
 Peel the apples, leaving a little of the peel around the stem and core. Put the apples in an D n pan on top of the stove, pour over them the water, sugar and cinna- mon drops. Cook slowly, turning the apples frequently in the syrup until done. Cool and place on let tuce leaves, filling the centers of the apples with q mixture of nuts, cream cheese and mayonnaise.
 Strawberry Sherbet
 quart berries (frOzen or
 canned)
 F cup sugar
 cup milk
 1 tablespoon lemon juice
 Cover the berries with the sugar. To extract the maximum quantity of juice, let the berries and sugar stand at least two hours. Mash, strain through wet cheese cloth {; add milk and lemon juice slowly, stirring constantly. Freeze. If can- ned berries are used, decrease the amount of sugar.
 Valentine Cup Cakes
 2-3 cup butter
 2 cups sugar
 1 eggs
 teaspoon salt
 1 cup milk 1-4 cups flour
 4 teaspoons baking powder teaspoon vanilla
 Cream butter and stir in sugar. Add eggs and beat until smooth. Add sifted flour, baking powder and salt alternately with milk. Add vanilla. Bake in individual tins. Cover with powdered sugar frosting and sprinkle top with candy hearts.
The Waterbury Democrat., 1935-02-08
SOUTHERN MUSHROOM

SOUTHERN MUSHROOM
 SAUCE
 2 tbsp. butter 3 tbsp. flour
 1 cup meat stock and mush.
 room liquor, half and half N cup canned mushrooms 2 tbsp. butter
 tbsp. onion, chopped .2M tbsp. green pepper, chopped tbs. ketclup
 3 olives, chopped salt and
 pepper
 tbsp. sherry fiavOring Make a brown sauce by melting the butter, add the tablespoons of flour and cooking until Drowned. Gradually add the meat stock and mushroom liquor, stirring until mixture thickens. Melt the but ter, add onions and green pepper and cook until tender. Add to the brown sauce with the remaining ingredients (except the sherry). Let simmer 10 minutes, and just before serving add the sherry.
The Waterbury Democrat., 1935-02-08
RICE AND CHEESE CROQUETTES

CIkOdlUEITES 2% cups cooked rice
 1 cup grated cheese
 i tablespoon chopped onion 4 tablespoons chopped pinientO 4 cup finely minced ham 4 tablespoons butter
 salt, pepper
 1 teaspoon baking powder 1 egg. well beaten
 crumbs
 Mix all ingredients thoroughly and mold into balls about the size of a walnut. Roll in fine crumbs and fry in hot fat until golden brown. Drain on brown paper and serve as the starchy member of a vegetable plate. Tomato sauce or cream sauce may be served separ- ately.
The Waterbury Democrat., 1935-02-08
TOMATO JELLY SALAD

Soak 3 tablespoons granulated gelatin in 1-2 cup cold water for 5 minutes. Cook 4 cups canned to- matoes with small onion, finely minced, until onion is tender. Strain through fine sieve and pour while hot over the softened gela- tine.
The Waterbury Democrat., 1935-02-08
MOCK SCALLOPS

Have halibut or haddock cut into slices 1-2 inch thick, then cut in pieces about the size of scallops. Dip in melted butter, sprinkle with salt, pepper and speck of mus tard and place in a buttered baking dish. Sprinkle with crumbs, add dots of butter and bake in 8 hot oven for 15 minutes. Garnish with parsley and lemon slices.
The Waterbury Democrat., 1935-02-08
APRICOT DELIGHT

Put cups cooked apricOts through q sieve; add 1-2 cup pow dered sugar. Whip 1-2 cup heavy cream until stiff and fold into the IA can of moist packed cocoanut Chill thoroughly in sherbet glasses. When ready to serve, sprinkle tops with more cocoanut.
The Waterbury Democrat., 1935-02-08
FATHER AT s4

1 New Bern, N. c. (UP)-George &Eughes. 94-year-oid Confederate
 seteran, and his 27-year-oId bride bk . year became parents of an g the father of 1s other children Hy . former wife.
The Waterbury Democrat., 1935-02-08
Pies And Pancakes Made
 With Pineapple Juice

Teh use of natural pineapple juice in the making of cakes, pies and sandwiches should be investi- gated by women who like to impart fine flavor to foods. Women who thrill at the exclamatiOns of ap~ proval and delight when their hus- bands, children, or guests first try some new and tasty dish win do wei Ito familiarlze themselves with the many ways in which the aro- matic and healthful juice of the luscious Hawaiian fruit can be brought into play in making food of all kinds more nourishing and much more palatable as well.
 refer, ofcourse, to the natural, unsweetened juice of the pineapple, squeezed from sun-ripened fruit on or near the very plantations on which 1t is grown. In preparing the following dishes be sure to use this juice, now available almost every where in containers of various sizes and not the syrup in which sliced pineapple is packed:
 PINEAPPLE PIE
 3 tablespoons flour
 cup sugar
 tablespoons cornstarch
 3-4 cups Hawaiian pineapple
 juice
 egg yIOks
 lemon and Zest
 Fest of 1-2 orange (grated rind)
 1-2 cup crushed Hawaiian
 pineapple
 Mix flour, cornstarch and sugar. Add the pineapple juice and bring to q boil. Cook in a double boiler until mixture is clear. ct will take from 90 to 40 minutes.) Pour over the beaten yolk, beating all the time, return to the double boiler, ad dthc lemon juice, lemon and or- ange zest and crushed pineapple and cook until it thickens. It
The Waterbury Democrat., 1935-02-08
OYSTER BASQUE IS
 SEASONS CHOICE

Of all the soups the world has ever known, oyster bisque is one of the most inviting. There is a sea-tang about it-a subtle flavor a hear mnot to be withstood. One doesn't have to be a Pari- sian chef, either, to produce a bisque par excellence. Just drop in at the grocer's, pick up your oysters, and irradiated evaporated milk-and you're all set. Small expense and no trouble! Irradiated evaporated milk, be- sides being a rich source of the "sunshine" vitamln D, is of a coE- sistency and buttery flavor admir- ably suited to fine soup making. In fact, it practically assures success every time.
 pint oysters
 2 cups irradiated evap milk
 Liquor drained from oysters plus enough water to make 2 cups
 H teaspoon salt Bit of bay leaf. Dash of cay.
 cnne. Sprig of parsley tbsp of fine cracker crumbs 2 tbsp butter Drain oysters and pick over carefully to remove all bits of shcll. Chop very fine. Cook milk, oyster liquor and water with seasonings and cracker crumbs over boiling water about 20 minutes. Remove bay leaf and parsley. Add butter and oysters and rcheat. Yield: 6 | servings.
 There are those who like to add a little flour for thickening. But cracker crumbs somehow go with oysters, don't they? Crispy crumbs that combine delightfully."- with the milk. oyster bisque is the choice of the season!
The Waterbury Democrat., 1935-02-08

STORE SELLS AIRPLANES
 Tonopah, Nev. (UP) - The Crumley general store here besides selling the usual commodities found in such establishments. off, fers for sale new and used air nlaneH.
The Waterbury Democrat., 1935-02-08
GaVOrY POt ROaet

UredEe the meat with flour, salt and pepper. Cook the fat from a
 two inch piece of suet, remove suet .hnd 1n the hot fat brown the meat
 well on all sides. Place in Dutch
 sven or tightly covered kettle with
 H cup water. Peel large Bermuda
The Daily Alaska empire., 1935-08-13
MAY BALANCE
 BUDGET IN '36
Chairman of House Appro, priations Committee
 Expresses Hope

WASHINGTON, August l3-Hope that the Budget will be balanced next year was expressed by Chair man Buchanan, Texas. of the House Appropriations Committee, which starts all Appropriation bills through
 Already. this session of Congress has appropriated s8,t53 ,OOO, 900, over twice as much as the ordinary bud get. .. ,.s
 T think there is a good chance for balanced budget next session, ? said Chairman Buchanan. T fig ure that the country has recovered so much we won't have to spend so much next year. We can stop lend- ing and begin collecting on some of the loans we have made, ";4f. < :,
The Daily Alaska empire., 1935-08-13
DREAM OF MEETING PLACE FOR SCOUTS
 NEARING COMPLETION


 The Sea Scout Ship 'Baranof's" goal of having a permanent home cn the old mail ship Pacific is near ing realization. The Pacific, last night, was floated and lowed from her beach graveyard" to a spot on the tideflats just astern of the hull of the Virginia ".
 With the help of fou consecutive l8-foot tides starting today, the Sea Scouts hope to float the Pacific to it's final resting place, along side the Alaska Dry Docks marine ways.
 The Scouts, incidentally, arrived just in the nick of time last night, as the repaired Pacific was begin ming to float off to Aux Ray on the high tide. However. four of them, led by Robert Hall. and with the help of Capt. Kell Larson and Kinky Bayers aboard the motor
The Daily Alaska empire., 1935-08-13

Know him?o asked the store keeper
 Lived with him ali my life, grinned Holt from behind his sum- burn. I'm Holt" Anyway, the store keeper came to the speech, and shook hands afterward.
 Uses Dull Days
 To some it seems incredible that Senator can keep his eye on legis- lation and travel 5000 miles since January at the same time. But Holt is both restless and curious in a big way. He wants to know what voters are thinking even if he does not agree. So he watches the Sen ate calendar closely, and when he sees two dull days ahead he lights out in an auto or airplane. He talks to people at gasoline stations crossroads stores, railroad stations all-night restaurants and pool halls
 Those are the places in which people dawdle and gossip about politics" says Holt. sI'd rather hear them than the people meet where I make speeches. Few people. are quite honest when they're talking to senator who is their guest fol the evening""
The Daily Alaska empire., 1935-08-13
INDIA N s MAY SOON GET OLD
 AGE PENSIONS

WASHINGTON, Aug. 3.-(Special Correspondence = The bill intro duced by Senator Norbeck of South Dakota, to provide old-age pen sions for Indians who have attain ed the age of 65 years, in an amount sufficient to bring the in- dividual income of the pensioned to $1 per day, was reported out July 29 with number of amendments. It passed the Senate July 30 as amended. As 1t now stands the bill definitely includes the natives of Alaska, and the term natives of Alaska is defined in the bill to in- clude Indians, Eskimos, Aleuts, or other aborigines of Alaska who are of native blood. The benefits of this proposed legislation would be extended to those of one-fourth or more native blood who are eligible by age.
The Daily Alaska empire., 1935-08-13
B. M. Behrends Co.,, Inc.
 Juneau's Leadng Department Store tsri

fkfi &+F '1fA turned. The boat dipped and, car eened to, such an extent that one of the Queens American lady guests lost her camera overheard, Since then, a Rumanian marine officer always Sits in the front seat with the Queen to guard against acci- dent
 By special favor ol the Bulgarian government, Queen, Marie is al lowed to enter Bulgarian territorial waters in her speed boat withou; special permit. Frequently she drives to Euxinogrd and varna, where King Boris of Bulgaria has palaces
 But she never drives to Eforia, on the Black Sea, where Madam Hell ena Lupescu. her sons red-haired soul-mate, has a summer villa.
The Daily Alaska empire., 1935-08-13

WASHINGTON, Aug. 13.- Like Harun- AL Raschid, who hovered in disguise around the market places at Bagdad to learn how the people liked his. administration as caliph, Senator Rush D. Holt has a hank ering for straight from -the-shoul- der comments.
 Holt has jus. finished 5000 miles of ambling about the country talk ing to people. most of the time without benefit of introduction, be- cause he wanted to hear them ex- press their opinions honestly.
 They did, even about Senator Holt.
 Once he stopped in a country store in Kansas to buy a package of gum, not because he wanted the gum. but it was good excuse to go in and talk with the cracker barrel crew. He was making a speech in. the next town that night so he, opened with, T hear young Holt is talking tonight
 Ag He Knew Him
 Say, he's crazyl' announced the toreakeeper.
 "On the contrary, said Holt sol- emnlys T think you should hear !, =, ,,<
The Daily Alaska empire., 1935-08-13
MRS. TROAST HERE
 FROM WESTWARD

After spending the summer at Anchorage. with visits to the Mata- nuska Valley colonization project, Mrs. N. Lester Troast, accompanied by her three sons, arrived here on the steamer Alaska last night.
 Mrs. Troast Joined her husband architect and Bureau of Indian Affairs official. Her husband, since returning from Palmer, where he aided in designing and constructing buildings at the colony, has resided at the zynda Hotel. The Troasts now are staying at the Assembly Apartments.
The Daily Alaska empire., 1935-08-13
RA6I0. STATION AT
 NUEATO FOR PAA, IS ; BEING CONSTRUCTED

Don. Alb eis Superintendent of Construction for. the PAA, Carl Stolberg and Clarence Johanson travelled by plane from Fairbanks to Nulato last Friday. They will remain at .Nulato for, some time, constructing a new, radio station at that point Nulato has no sum- iper landing fields but is used as 9 winter base when the PAA planes are equipped with skis. It is of considerable i'm mportance as a weather observation point as it marks the division between coast and interior weather. f
The Daily Alaska empire., 1935-08-13
COUNCIL MEETS AS TAX EQUALIZATION
 BOARD THIS WEEK

N I. t f & i For the purpose of considering any tax assessment claims. that may be presented, the City Council will meet as a. Board of Equaliza- tion at City Hall at 8 o'clock to- night. Although there have. not been many early indications h of complaints, according to a City Hall source today, the City Faith CTS will be kept busy with routine examination of the tax rolls pre- pared by City Assessor H. R. ,Shep- ard- ,s . ,.
 The Board Of Equalization will meet nightly through Saturday. The Friday night session also will include. the. regular City Council meeting. t,as 4s .1.a4., k
The Daily Alaska empire., 1935-08-13
Appropriations .Boa,o,s@d htlt, ,.Uleif+- F Eight. Billion

,,WAsHiSeroSs,. zpigssi ls.- The l total spPFopriations since Congress met on January 3 have been boosted to eight billion, che hundred and. fifty three million. two hundred and eight thousand dollars, when Rcose- welt signed the second deficiency bill.
The Daily Alaska empire., 1935-08-13
YACHT KURU GOES. <.
 LOWE AWAITS STONE

fTks. fs-ss ftrf4tsA.1s kstph N i-f. a ty st
 Juneap's private. yacht situation saw one ship leave port today. It was the Kuru, owned by Stewart Edward White, n natIralist and author, here on his. second visit this summer; The ,Kurus left her berth at Keeny.s Float this fore noon. .....
 After she had gone, the Canim, owned by Edmund Lowe, Jr, re- tired San Francisco business man, moved from Femmer's Dock to the float. Lowe. is, awaiting the. ex- llected, arrival. of his friend, Lewis Stone, the motion picture actor, on another yacht, the Serena.
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