davidaulloa/AmericanStories huggingface dataset:
Evening star., 1936-07-19

On the other hand, a red damask table
cloth - but this must be starched - looks
wonderfully well for an informal Welsh rare
bit supper, or any informal supper after the
theatre and after card party.
And now to answer the questions about the
marking and folding of napkins The largest
dinner ones of damask are from 80 inches to
Sc inches by 27 inches, and usually marked
in the center A napkin of this kind is folded
by turning it on the wrong side and folding
over the top and bottom about 8 inches, max.
ing horizontal strip about 10 inches high
The sides are then folded over, making three
equal thirds. Turning the napkin right side
up, you have a rectangle with the monogram
in the center on top. Before putting this
napkin on the table each side is turned under
but not creased fiat, making soft roll about
inches wide by 10 inches high, laid perpen-
dicularly on the service plate.
All other napkins, whether of damask or
sheer linen, marked in the center, are folded
this same way but the amount of edge folded
back is of course less. A 30-inch napkin,
marked in the corner (diagonally), is folded
into 16 squares with the marked corner on top
and then laid diagonally on the plate. After
which single thickness of the lower corner
is turned under, leaving the marking on the
roll of the turn.
A Ainch napkin, marked in the corner,
is folded into 9 squares and then folded in
half perpendicularly But if the marking does
not come out in the center of the top you
must find out how to fold it so that it will.
Napkins that are 20 inches or smaller are
usually marked across the corner and folded
in four, then turned with the embroidered
corner toward the lower edge of the plate and
the top corner turned under to within an
inch of a complete triangle.
Then the side corners are rolled gently
under, making perpendicular roll with a
thick diagonally folded top edge and thin
pointed lower corner. Or these 2O-inch and
smaller napkins are folded into plain four
squares and then folded perpendicularly in
half again, like a tall narrow book.
The best hem on napkin is only an eighth
of an inch and very finely sewn.
Copyright, 1896. by Emily Post
Evening star., 1936-07-19

dinner, as well as for lunch or breakfast, of
Coarser- mesh linen embroidered - often in
cross stitch and often in color, and sometimes
in silver or In gold.
One quality shared alike by the damask
table and the highly polished bare table is
that both need a liberal amount of silver.
Without an important amount of silver the
white damask cloth all too readily becomes
suggestive of a hotel or restaurant The col
ored damask cloth and the colorfully en-
broidered cloths need little decoration and
are pretty with china or glass and very little
silver. The sheer linen cloths and their nap
kins are marked as are the damask ones
Those embroidered in color are marked with
initials in matching color
The typical afternoon tea cloth is usually
yard-and- -a-half square, The prettiest of the
present day are the same as the sheer hand
kerchief linen cloths, but they can equally
well be of sheer but coarse Italian linen, with
small repeated designs embroidered on them,
and cross-bars of drawn work or hemstitching
or Italian needlework.
Evening star., 1936-07-19
Beautiful table linen appeals to every
discriminating house lover as much as
any other possession. Here is advice about
linen suitable to the particular occasion
by EMILY Post
Author Eqve The Blue Book Of Sou Uos Personality

gram is placed in corner, or on two diagonal
corners midway between the corner edge of
the table and its center, or on either side Just
above the top of where center plate rim
would come. The initials are about two inches
high, or on very big cloth possibly three
inches. Damask cloths usually have a half
inch hem.
If you are living in little house and are
buying damask tablecloths, l would suggest
that you choose colored ones. Much in fashion
at present, and very suitable on the small
table, is handkerchief linen hemstitched by
hand, of course, in squares over it's whole
surface. Or possibly it has crisscrossed lines of
fine Italian cut work, also forming squares
But the embroidery on linen at present is
very restrained and the pattern, which is
small and conventional, repeats at regular
intervals. The large all-over patterns are not
quite so fashionable now. Sheer linen some
times has a wide hem and sometimes the mar
rowest rolled edge.
In addition to damask and the very fine
thin linen, there are endless tablecloths for
Evening star., 1936-07-19
.VERAL weeks
ago when a
reader wrote
in criticism of

a table setting that
had won first awards
in a contest, | an
swered by attempting
to describe the charm
of a table set with
china alone and, as it
happened, a clothless
Evening star., 1936-07-19
Emily Post

other asked by readers linen and
Fne Points subjects
glass the dining table good taste Should
dinner coffee presented by wress What
for finger bowls? To with this
to This Week Magazine, in of this newspaper.
.
Montgomery County sentinel., 1936-10-01

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Montgomery County sentinel., 1936-10-01
Steam Cabinets Essential
To Smart Hostess Table

Seen on smart buffet a bles
these days are electric "steam
cabinets"
The hostess who does extensive
entertaining along this line, will
find these "gadgets" just the thing
she has been looking for. On sale
in several different sizes, they can
be purchased with an eye for bal
ance as we'll as decoration, as
there is nothing so unattractive
as an over crowded and unbalanc-
ed table.
These ever so popular, miniature
steam tables come in two shapes,
either round or OBJ long and are
made of a very serviceable, hand
some metal. Tightly covered jars,
fit into a space made to hold wa
ter which is heated by electricity.
Food can be therefore kept hot for
hours on end.
The hostess who knows that her
food has been well prepared and
will keep hot during the leisurely
eating of buffet supper can well
afford feeling Of pride. She is
being smart, up to the minute and
wears no worried, guest perturb-
ing expression.
A timely suggestion can be Of
fered here also. It is time to think
about Christmas gifts and what
more could one give dear friend ?
Your local hardware and "gadget"
dealer win be only too glad to sup
ply any information desired.
Montgomery County sentinel., 1936-10-01
''Ice Shells" Attractive
For Serving Fruit Cock
tails AT Dinner Party

Fairly bubbling with newness
are "ice shells" for serving fruit
cocktails. If ever something "dif-
ferent" was invented for a dinner
party these shells are certainly it.
And they are so simple to make
it's really a wonder that everyone
hasn't thought of it long ago.
They are made by using either
glass custard cups or souffle cups.
Fill the cups with water. A little
food coloring may be used if de-
sired, (this adds double attrac-
tion). Place a thickness of waxed
paper in the freezing tray of
your refrigerator and then place
the cups on the paper. This will
produce more uniform freezing.
Allow the water to freeze approx
mately n inch all around. Remove
the cups and pour out the water
from the center. Return to freez-
ing tray for a short time. Then
remove the ice shells from the
containers and place them in tray
beneath the freezer. A dozen or
more of these shells can be froz-
en- and stored for future use.
When serving, place the shell on
a dolly and arrange fruit as de-
sired. Serve Immediately. A
piece of paper will prevent these
shells from freezing on the chill
tray, which would make them diff
ficult to remove.
Montgomery County sentinel., 1936-10-01
SIDNEY SNOW wiH be Olo6 10
0sasDer any QIsstioms
on food
'.ROOt Cellar Is
Fast Losing Its
Place Around Here
Cabbage a la CaulifIOwer"
And Glazed Turnips Fine
Winter Dishes

While modern civilization has
its compensations, tn ere was
something intensely satisfying
about the old fashioned 'troot Gel
lar" By now, it was getting filled
up-with potatoes and beets and
carrots and turnips and the other
root crops. Soon the squashes
and pumpkins would be arranged
and along the upper beams, cab
bages and caulifowers would be
hung away in paper bags.
An then, far through the winter
months, they would come out to
be cooked up in the old fashioned
ways:
CABBAGE A la CAULIFLOWER
Cut the cabbage fine; put in a
pan, cover with water and keep
covered; and simmer gently; when
tender, drain off all the water and
add a small piece of butter, lit
tie salt and pepper and one-half
cup of cream or one cup of milk.
Leave on the stove a few minutes
before serving.
GLAZED TURNIPS
Peel a few large turnips, scoop
out little balls with a round cut
ter. Blanch and boil them in salt
ed water; when done drain off all
the water. Put them into fry
ing pan with small piece of but
ter, fry slowly until golden
brown. Sprinkle with powdered
sugar, and toss over a hot fire for
a few minutes. These are very at
tractive served as a garnish for
meats.
Montgomery County sentinel., 1936-10-01
Man Considers Himself
Superior Even In
Preparation Of Foods

Now l must write in self-defense
not only in self-defense but in
defense of all men who like to
cook now and then. 1t has been
suggested that all that men can
cook is the coarser and plainly
types of provender-food hic h
while it may be filling, falls far
short Of the artistic possibilities.
ooh, is that so?" 1 ask.
Then just consider these few
utterly simple salads, 1 know
more than one man who does these
extremely well-not only does
them, but likes to do them, and
what's more, he likes to be in on
the eating of them, the only trou-
BILE being that there is generally
very little left. But any time an
unkind and unwise mortal of the
feminine persuasion suggests that
the mere man is deficient in
"snooty" dishes, just toss together
one Of the following and, handing
them up. say "Nuts to YOU
WALNUT SALAD
Blanch a pound of shelled wal
nuts. and rub off the skins. Place
in salad bowl, seasoning with salt
and white pepper and the juice of
a lemon. Cover with a bit of
oiled paper and set in refrigerator
for two or three hours. Now peel
and core four large sound and tart
apples and slice crosswise. Lay
these slices on a bed of water
cress and then on each slice place
a heaping tablespoonful of the
nuts and serve.
Pecans may be used instead of
walnuts.
Montgomery County sentinel., 1936-10-01
Hot Chicken Sandwiches
Delicate And Filling
Without Cramming

Too much heavy food? Appetite
jaded? Don't know what to serve
next to please the family?
Cheer up. Here's one excellent
answer to the problem. It's been
known to succeed when all else
fails. Hot chicken sandwiches are
delicate and filling, without SEEM
ing to cram the tummy. And for
fragrant aroma no palate can re-
sist, they are absolutely unbeaten.
The gravy is the kind that en-
braces the bread with the age-old
rapture of really good food.
HOT CHICKEN SANDWICH
IL slices of soft bread
Butter
Sliced chicken
Salt
2 tablespoons butter
A tablespoons flour
1h cups chicken broth
l cup evaporated milk
Parsley
Butter slices of bread generous
ly. Cover half the slices with roast
or stewed sliced chicken. Sprinkle
with salt. Top with remaining
bread slices. Cut in two diagon-
ally and place on individual hot
serving plates. Prepare a gravy
of the butter, flour, broth and
milk. Season to taste. Pour
generous portion diagonally across
sandwiches so as not to completely
cover the sandwich. Garnish with
sprig Of parsley. Yield: 6 serv-
ings.
Montgomery County sentinel., 1936-10-01
LILLY WHITES
ANGEL FOOD, CAKE

Dear Miss Wilma,
Us Ibis an lerns. Us Ibis an
lerns. Reverend on always say
so and he most generally right.
An dat applies to angel cake. All
neber pends much on desc heah
cook books but luther day my mis-
'sus say to me dat a missus Col
Quit from Sabannah writes in a
book as how it best to measure
egg whites in cup fo angel cake
an to use a cup an a quarter so
All done dat and when All got
done well de angel Gabriel didn't
hab to blow no horn Oh his to
bring de people to de table.
Seems as how accordin to missus
Colquitt egg whites amt berry hon.
est wild you all an sometimes am
big ana sometimes am little so
egg whites amt egg whites SO now
All makes
Angel Food Like Dis
Fust make up a cup an a. quar-
ter of jest egg whites, and put
dem in a bole and put, in a tea
spoon cream of tartar an a pinch
OBJ salt. Den All beats pretty stiff
but not too stiff. You got to feel
yo way along. Den put in cup
OBJ sugar an a half, but put de
sugar in tablespoon at q time and
keep right on beatin until it peaks
nice an high and den berry slow
stir in de flour a little at time
an den a teaspoon vanilla. An
den put dat all in greasy bakin
pan. Bake it slow. When it done,
turn de pan up side down. Don't
tech de cake a-tall until it all cold.
Den work knife all round be-
tween de cake an de pan an let
it slip easy out.
All gots a friend name Esmerel-
da who is Cathlic an always cross
herself wen she loonsen de angel
cake, but All is Baptist SO All
don't do dat but If eberything is
okay den either way am good but
All always say you all got to hab
more luck dan sense wen 20 makes
dis heah angel food. Me, Ah
ruther make nice dark debil food
It always wahm an dahk an suit
tin to be nice. Hopin you is dc
same your humble servant. Lilly
White.
Montgomery County sentinel., 1936-10-01
PRIZE WINNING
RECIPES

Several months ago, Mrs. J.
Jameson of Milford, Connecticut,
sent in splendid recipe for Cor
nish Pasties. Coming on into
summer, we thought we'd save it
for cooler weather, when pasties
are at their best.
But now here is Mrs. Jameson's
recipe and she will receive prize
of rice ball and box of All Com
ct Rice Products.
CORNISH PASTY
n pound raw lean beef, cut into
dice
small onion, chopped fine
Il pound parboiled potatoes, diced
l small lamb kidney, diced
Pepper, salt and gravy
Make potato paste as directed
below, roll out and cut into round.
Mix the meat, potatoes, kidney
and onion together, season and
moisten with or tablespoons
of gravy. Place the meat prepara-
ton on one half of the paste, wet
the edges, fold the other half over
and join neatly together. Prick
the top and bake in a moderate
oven for about one hour. Serve
either hot or cold.
POTATO PASTE
2 pounds hot potatoes
2 ounces butter
2 eggs
Grated cheese
Bread crumbs
Frying fat
Pass the hot potatoes through
sieve, stir in the butter and beat
en- eggs, spread smoothly on a
dish, making the layer about q
inch thick. When cold cut into
rounds or squares. Coat carefully
with beaten egg and cover literally
with a mixture Of bread crumbs
and grated cheese. Fry in hot fat
until brown.
Other winners are:
Mrs. S. Murphy of New York
City is the winner of a case of
Friends Food Products, from
Melrose, Mass. She is a reader of
the Suffolk Co. News of Sayville,
L. l.
Mrs. Lawrence Palmatear of
Athens, New York, has been
awarded case of Ruppert's Beer.
Mrs. Palmateer is a reader of the
Coxsackie, New York Union News.
Dorothy Durham of Chester
town, Maryland, a reader of the
Chestertown, Md. Transcript. is .
the winner of a recipe holder with
recipes and can of Pompeian
Olive Oil.
Mrs. G. F. Emerson of Wycoff,
New Jersey, a subscriber of the
Ramsey, New Jersey Journal, has
been awarded cheese tray with
an assortment of seven kinds Of
Borden's Cheese.
Mrs. S. w. King of Southamp-
ton, L. l., a reader of the South
ampton, L. 1. Press, is the winner
of a case of Trommer's White
Label Beer.
Montgomery County sentinel., 1936-10-01

Dried haddoclE, broken up and
mixed with scrambled eggs b very
As1lciOuB.
Montgomery County sentinel., 1936-10-01
Science proves that radiant heat (sueh as thai
gwen off by live Goals or glowing embers) saves
flavors and nourishing qualities of food.

necessary to keep live-coal fire.
Hotpoint gives you electric
embers. Heat is so accurately
measured and controlled that
cooking miracles become COM
mon to every woman.
Miracle Cookery is easy to
have. 1t is amazingly economical.
Come in today andlook over the
display of wonderful new auto
matte Hotpoint Electric Ranges.
The Nome daily nugget., 1936-09-26
YOUTH SEEKS MOTOR ROUTE FROM STATES
 TO MATANUSKA

Riding a motorcycle from Penn sylvania to Matanuska, Alaska is a good idea for any one who can do it-and there's a young man at Johnstown, Pennsylvania, who has the idea. However, he needs some help from a road map. Ac- cordingly, he wrote to an official at Juneau and explained his need for a map.
 He would like to make the trip, he said, by way of Canada. A "leisurely trip" is what he has in mind, over the best route possi- ble. He has had a lot of difficult ty, he confessed, for he has tried a lot of places, but can't seem to get the correct information"
 Just what answer he received from the official at Juneau has not been revealed, although it is possible that he was informed that his trip indeed would be a leisurely one if he waits for a highway to the Territory.
The Nome daily nugget., 1936-09-26

ried to Batesville to start spend ing. The resettlement administra- ton supervisor learned of the er- TOT and also hurried to Bates vile.
 He found Marlin who told him the most he had been able to spend was $85, all for a patched and battered merry-go-round.
 Advised of the error, Marlin said that if he were allowed to keep the merrygo-round he would see that the government loan was repaid.
 A political campaign brought an unusual number of picnics, barbecues, and pie suppers to this section, and Marlin and his mer- ry-go-romd went to all of them.
 Enough cash was accumulated to repay the governments $200 and to put a nest egg in the bank.
 Now Marlin plans to buy an- other merry-go-round and go in- to the entertainment business on a fulltime basis.
The Nome daily nugget., 1936-09-26
(By The Assoclated Press) $2oo From Resettlement Ad- ministratiOn Takes As
 Townsend Check

EVENING SHADE, Ark, Sept. 26, A slight mix-up involving $2O0, the resettlement administ- ration, the Townsend pension plan, and a secondhand merry go-round has just about made George E. Marlin, Maxville far mer, an independent business man.
 Marlin applied to the resettle- ment administration for aid and, when enrolled as client of the new deal agency, a team of null
The Nome daily nugget., 1936-09-26
Farmer Thinks $2OO Check From
 Government Agency Is Townsend
 Pension Payment So He Spends It
es was sold to him.
 An! My S2OO Pension

es was sold to him.
 An! My $2O0 Pension Subsequently the resettlement administrators finance depart ment arranged to pay for the mules but, through a clerical er- TOT, sent the check to Marlin.
 When Marlin got the check, made out in the even amount of $200, he decided it represented his first monthly old age pension allotment under the Townsend plan, about which he had heard so much.
 Recalling that under the Town send plan the pension was to be spent within 30 days, he hur-
The Nome daily nugget., 1936-09-26
Eastman Start
 Gift Donations
 Told By Prof.
Camera Magnate Was Opposed Higher Schools as He
 Started Donations

tBy The Associated Press) ROCHESTER, N. Y, Sept. 26, - George Eastman, the camera magnate who gave more than 100 million dollars to colleges and un- iversities, began his munificent gifts with the statement he was not interested in higher educa- tion, an article published in the Alumni Review of the University of Rochester reveals.
 During the years in which he gave away a fortune, the article reveals, the famous industrialist forsook his early indifference and in 1924 acknowledged that the progress of the world depends almost entirely on education"
 The story of his gradual rever- sal of his point of view over a 30-year period is related in an ar ticle by Ernest A. Pavious, uni versity trustee, as told to him by Dr. Rush Knees, president emeri- tus of tEe university and inti- mate friend of the late Eastman for three decades.
 First Modest S10,0OO
 The industrialist's great bene- factions, shared by the University of Rochester, Massachusetts h. stltute of Technology and Hamp ton and Tuskegee institute, began modestly in 1902 with a S10,OOO gift to the University of Roch- ester which in total received mere than half of the $1OO,0OO,- 900 he gave away.
 The first gift, for a science lab oratory building for which a fund was being raised, he later increas ed to $60,00O when he learned sub scI iptions were coming in slow ly, according to Dr. Knees. At the time he was quoted as saying:
 That's the last dollar I'll give to the university. I gave it to Dr. Knees because he let me alone"
 When the building was com pleted the cost was $78,0OO but without a word Eastman wrote check for the balance.
 Sends S5OO,OOO Check
 Another gift a few years later was contingent on success of public drive for $1,000,0OO. When pr. Knees wrote Eastman that the latter amount had been rais ed he received a check for $500,- 900 in the next days mail with a simple note: q like to get such things off my mind"
 Eastman's gifts to Rochester grew steadily, Proposing a music school for the university, he ag- reed to give $2,OOO,OOO, receiving an agreement the cost would be no higher.
 Despite the agreement he turn ed over to the university stock worth twice that amount and lat er gave an additional $2, 139,000 ,or endowment of the Eastman school of music.
 When the general education board, through Dr. Abraham Flex- Ter, proposed $6,OO0,OOO medi- ,al school for Rochester, East nan turned solicitor as well as ohilanthropist. He offered to give S4, 100000 if the board would give S5,000,OO0, far above it's original plans. The offer was accepted and
The Daily Alaska empire., 1936-09-19
HALIBUT, SALMON
 SOLD HERE TODAY

Starting the week ends business on the local fish exchange, the Norland, Mayor | Goldstein's hali- but schooner, Capt. Tom Sandvik, sold 20,500 pounds of halibut from Area III this afternoon, to the AL aska Coast Fisheries at 7.55 and 6.50 cents.
 Four packer boats and two troll lers also sold trips in Juneau this morning. The troller Secure, Capt. j. Hopen, sold 600 pounds of sal mon and the Carol H.. Capt. Ed Hansen, 200 pounds of salmon, both to the Alaska Coast Fisheries.
 2 Three Coop packers, the Nakat, Capt. R. Jameson; Aims, Capt A. Bartness and the Revilla, Capt. P. Holmberg brought in loads of 500, 900, and 1900 pounds of salmon respectively. The Martha J., Capt. s. A. Stevens, Sebastian-S Stuart packer, also delivered a trip this morning.
 Boats taking ice this afternoon were the Martha J., and the Revilla.
The Daily Alaska empire., 1936-09-19
THIRTY ARRIVE IN. CITY TODAY
 ON NORTHLAND
Motorship Gets in l5 Min utes Early This Alter
 noon from South

Motorship Northland, Capt. Ron Eriksson, berthed at the City Dock at l :45 o'clock this afternoon with 30 passengers for Juneau, one for Hoonah, one for Rake and seven for Sitka.
 Persons disembarking here were George Brown, J. Holden, H. Dun lap, A. hortig, J. Martin, c. Cho- quette, R. A. Gridiey, J. Stevenson s. Reyes, K. Louring, H. Kinnear, N. Fuller, M Refsland, J. Loveth, E. Thompson, William Hunt, J. Green, Clarissa Ursich, Peter Larsen, H. R. Herner, L. H. Wilms, George Mar tin, Mrs. G. Morton, A. F. Knight, Betty Wilms, Dorothy Wilms, Mrs. Norman Edwards and child, Nor man Edwards. eg
The Daily Alaska empire., 1936-09-19
TORRANCE LEAVES
 FOR HAYNES TODAY

The U. s. tender Captain James Torrance left for Chilkoot Barracks at S:05 o'clock this morning re turning the following passengers to the army post: Capt. Ransom Am long. Mrs. Ralph w. Dusenbury, Mrs. c. J. Sullivan, and Mrs. c. E. Heron. HF&a z 51.a'''
 The. tender, which arrived here Thursday evening, is commanded by Capt. George Smith.
 The three ladies came down to do bit of shopping in the capital city and while in town were guests at the zynda. Mrs Dusenbury is the wife of Col Ralph w. Dusen- bury, Commander of Chilkoot Bar racks. Mrs, Sullivan is the wife of c. J. Sullivan, Haines merchant. Mrs. Heron is the daughter of MS Sullivan& SM3s