davidaulloa/AmericanStories huggingface dataset:
Evening star., 1936-01-22
FOREIGN MARKETS.
By the Associated Press.

by tIlt HSSUCIdteI FItSS'
LONDON-After rather subdued
start. trading on the Stock Exchanse de-.
yeloped more confident tone. Invest
ment and speculative buying were re-
s,Imed on moderate scale. whereby prac-
tically all sections registered gains. Ar
eentine rails rose "a to points. The
market closed firm.
PARIS.-Short covering brought a re-
covery in rentes today after two-day
decline on the Bourse. due to the political
confusion International issues remained
firm The market closed firm:
BERLIN.-With business dull. prices on
the Boerse turned irregular and weak to-
day, The closing was quiet.
Evening star., 1936-01-22
DIESEL OUTPUT SCARS.

NEW YORK, January q R.-
Diesel production has increased from
about $4,000 horsepower in 1888 to
750, 900 horsepower in 1884. and J..
250,000 In 1885, according to =. j.
sGDoe1oSo sdftg e HoWG.
Evening star., 1936-01-22

ZOO pm.
Hirh Low Dividend Rate Add Hgh. Close .Chge
l4A IN Zenith Radio ---. 13 Jpn IL 12A ~
~ ~ Zonits Products---- lS 9k 9h
Rights Expire.
u Buad Mfg AprN 2% pa IN \
Approxmate Sales of Stocks the n Y Stock Exchange
Il:UO AM.------ 500 900 IL: Noon------ $4,000
1900 PM 100000 300 P.M.------ $4,000
DIVIDEND above table the annual
based the latest oaaer, deca
Unit Of trading than 100 shares @Annua ratenot
Including Accumulated dividends Paid this
Paid last dCompane recevershp being
reorganized xEx-dividend
Evening star., 1936-01-22
MONTREAL SILVER.

MONTREAL January 90 tPs. - Silver
futures opened frmer. IS to 70 HIGHER.
March a 90: May. 20; July. "A lob.
Bid.
Evening star., 1936-01-22
RUBBER FUTURES.

NEW YORK. January c2 tP.--crucs
r,,tner futures ouered steady. 2 to 3
hisssl sH1YY H.TsYP. 14so-sl; May i4'7S-'7'
Evening star., 1936-01-22
PHILADELPHIA PRODUCE.

PHILADELPHIA January 80 1P,.-
Dressed poultry-Capons. western. .1a33;
ducks, Western. 19a21.
Evening star., 1936-01-22

FIRST TRUST REAL ESTATE
NOTES, BEARING SO INTER-
EST, FOR SALE AT PAR. THE
NOTES ARE AMPLY SECURED
6Y DESIRABLE PROPERTIES.
TYLER & RUTHERFORD, INC.
1920 K St. N. w.
MA. OATS
Evening star., 1936-01-22
INVESTING COMPANIES

NEW YORK January 90 HN.-New York
Security Dealers Association:
Evening star., 1936-01-22

Dividend rates IN dofiars based on last
qulrfeIly or semi-annual payment An
dends. s Paid this year 5 Paid hast rear
d Companies reportsd Y seeetvership e.
Plus nsftial 1istEtbataee 6 Saast2 xk
The Washington times., 1936-12-18
With Rnast Pork

With Roast Pork
AppleSauce and Gran b erries
make a delicious combination to
serve with roast pork.
The Washington times., 1936-12-18
Christmas Tea
Cakes

Holiday time is hospitality time!
It should be! The house never
looks lovelier than when it's all gay
and bright with the festive tree,
holly Wreaths at the windows and
sprigs of fragrant pine or spruce
here and there. So greet all COM
erS with hearty good cheer-and
enjoy every glorious moment of
your hoSteSsing. And for a simple
snack that can be served at any
hour to any number Of guests?
Christmas tea cakes - dainty
squares of a fruity cake thickly
topped with a rich, tangy lemon
froSting.
CHRISTMAS TEA CAKES
"a cup butter
l cup sugar
l cup irradiated evaporated milk
2 tbsp. vinegar, and
2 tbsp. lemon juice combined
l tsp. soda
4 cups flour
u tsp. salt
l tsp. mixed spices
u cup candied pineapple, chopped
"a cup candied orange peel,
chopped
u cup citron, chopped
12 cup chopped nuts
Cream butter, add sugar and
cream until sugar granules are dis
solved. Sift flour, then measure.
Resift with soda, salt and spices.
Mix chopped fruit with a little of
this flour. Add soured milk alter
nately with dry ingredients. Stir in
tloured fruit at the last. This bat
ter will be very thick. Pour into
shallow creased cake pans. Sprin-
kle nuts over top of batter. Bake
in a moderate oven $3.50 degrees
F) about 30 minutes. Frost with
lemon frosting. Yield: 48 small
squares.
Lemon FrOsting
/ tbsp. butter
3 cups confectioners' sugar
The Washington times., 1936-12-18
Prizes
Send Recipes
For Candy

The recipe contest which The
Washington Times, in cooperation
with the District school authori-
ties, held for the high school and
vocational school girls comes to
a close this week. 1t was crafty.
ing to see how much interest was
taken in it.
The winners in the contest as
we'll as all who entered their
favoriteS in the contest deserve
congratulations. The recipes
tested were delicious and the va
riety of entries certainly showed
originality.
This next week we again resume
the contest for all Times readers.
The first contest we have chosen
is for candies Of various types.
During the holiday week, on
many occasions, candy will be en-
joyed. What is your favorite way
of making it? For best recipes,
The Times is awarding six cash
prizes of 81 each. The rules for
the contest are simple. Write out
your recipe on one side of the
paper only, include your name and
address, and mail to Miss Jean
Green, Favorite Recipe Contest
Editor, The Washington Times,
before midnight, December 26.
The Washington times., 1936-12-18
Saves Labor
And Time

Casserole dishes are simple to
prepare and SO very satisfactory
to serve. They seldom require
much elaborate kitchen work. In
fact, you have but to toss to-
gether a number of good ingre-
dents according to a reliable
recipe, tuck them away in a
sturdy casserole, and pop the dish
in the oven to cook and your
main course is completed. In the
meantime, you can prepare the
rest of the dinner leisurely, or
leave the kitchen altogether for
a bit of relaxation.
Casserole dishes offer such a
wide range of variety, too. Left
overs can be cleVerly disguised,
inexpensive cuts of choice meat
tenderized into Succulent delica-
cies, and meat substitutes-eggs,
macaroni, spaghetti and cheese
prepared in clever new one-piece
meals all in your casserole. To
your family this means something
new every time the casserole
"feast-in-one" is placed with pride
upon the family board.
The Washington times., 1936-12-18
Fun in Makin6
CONNECTIONS

Part Of the holiday fun is in the
preparation Of such CONNECTIONS
as candies and chocolate-coated
nuts. The best types of candy for
the purpose are those with distinct
keeping qualities, for they may be
made in advance.
There are a few important points
to follow in making candy like a
professional: Use a candy ther-
mometer to determine the exact
temperature; control the gas flame
in order to boil the syrup steadily
but not too rapidly, for, as the
syrup thickens it easily scorches
under too intense heat; with a
wet cloth wipe off the sugar cryS-
tails which form on the saucepan
while the candy is boiling.
Date Loaf Candy
3 cups sugar
l package pasteurized dates G12
oZO
112 cups milk
2 tablespoons butter
l cup pecan meats
Boil sugar, milk and dates until
the mixture reaches a temperature
of 236 degrees Fahrenheit, or forms
a ball when dropped into cold
water. Remove from the flame
and add butter. Beat until the
candy begins to harden, then add
nuts. Drop onto damp cloth and
form into roll. Roll in the cloth
and when cool, cut into slices half
an inch thick. Each slice may be
wrapped in heavy waxed paper to
store.
Almost every one likes the char
acteriStic crunchineSS of toffee.
It is not difficult to make in the
home kitchen, for the average
housewife has the same controlla-
BILE gas flame at her command
as the professional candy maker
uses to cook the syrup properly.
The flame can be adjusted no mat
ter whether yours is an old or a
modern automatic gas range.
The Washington times., 1936-12-18
FaVOrite

Our aiming recipe today is q
FaUorite submitted By q WASH
ington school girl. 1t t0GS chosen
as one of IL sDi1InerS from last
meek By girls enrolled in Dis
trict schools.
Each day until December 19 d
iUinntng FGUorite tDiI be pub
HShed.
The prize that 1UiH be awarded
this young lady is a copy OF the
neO edition of the N. Beth Bail
ey'S "MeaI Planning and Table
Service" autographed personally
to her By Miss Emma Jacobs, d.
rector of home economics in the
District schools.
Grapefruit Peach Roll
Ia cups of flour
"a teaspoon of salt
l teaspoon of baking powder
1s teaspoon of soda
u cup of shortening
"a cup of cold grapefruit juice
! cup OF canned peaches
u cup of brown sugar
"a cup butter
Sift the dry ingredients and cut
in shortening. Add the grapefruit
juice and mix lightly. Roll out
H2-inch thick, spread with the
finely chopped peaches and roll
as for a jelly roll. Cut the roll in
slices about 34-inch thick and place
in a lightly creased pan. Sprinkle
with brown sugar, dot with butter
and bake 20 to Is minutes in a
hot oven (400 degrees). This makes
IL servings.
Submitted by Marion beavers,
1910 First st. S. E., enrolled at
Lenox Vocational School.
The Washington times., 1936-12-18
Tempting Dish
For Family

Do you have a nut to crack?
Well, make it a bagful of chest
nuts and you can turn out the
most interesting dish you ever
set before your family-creamed
brussels sprouts with chestnutsl
Tiny green sprouts and goldeny
brown chestnuts enfolded in q
rich creamy sauce-it'S a new
high in flavor combinations and
attractiveness! Shell out the chest.
nuts and prepare this dish for the
Christmas dinner-it's so good!
CREAMED BRUSSELS SPROUTS
WITH CHESTNUTS
u ID. chestunts
box brussels sprouts
~ tablespoon butter
2 tablespoons flour
u tablespoon salt
Few grains pepper
/ cup boiling water
cup irradiated evaporated
milk e
With a sharp knife cut a slit in
shells Of chestnuts. Set chestnuts
in a moderate oven IS to 20 min
utes or until shells begin to pop
open. Cool slightly and remove
shells. The inside skin should
come off. Trim brussels sprouts
and boil briskly in salted water
until just tender, but not discol.
ored, about Is minutes. Drain.
Combine with chestnuts and white
sauce made of remaining ingre-
dents. Yield: EigNS to ten Serv.
ingS.
The Washington times., 1936-12-18
Cake Topping

Keep a jar Of chopped Brazil
nuts in a cool, dry place on your
pantry shelf. Mixed with sugar
and spice they make an excellent
topping for the busy day cake.
With the following nut topping no
frosting is necessary:
Mix one cup chopped Brazil nuts
with one tablespoon granulat9d
sugar, one-half teaspoon cinnamon
and one-quarter teaspoon ground
allspice and nutmeg mixed. Sprin-
kle over cake batter before bak-
ing.
The Washington times., 1936-12-18
Tempting Dish
Stuffed Mushrooms

Stuffed Mushrooms
l pound of large mushrooms
6 tablespoons of butter
p cup of chopped celery
2 cups of fine bread crumbs
l teaspoon of salt
l tablespoon of chopped parsley
Wash the mushrooms, skin them
and remove the stems close to the
caps. Chop the stems fine. Melt
the tablespoons of fat, add the
chopped mushrooms. Add the
celery. Cook for 5 minutes. Stir
in the bread crumbs. Turn the
mushrooms cup side up and fill
with the stuffing. Pour over them
the melted butter and bake in the
oven for 80 minutes. Serve on
rounds of toast.
The Washington times., 1936-12-18
u WILL RESPOND INSTANTLY TO A MUSHROOM R|CHNE
MORE DELIGHTFUL Than YOU HAVE KNOWN BEFORE


of and
mdm
thick will hardly Ifen phon final you'll find
off
the lunheonh And maxi o
Soup grocefs Why not have it tomorrow?
The Washington times., 1936-12-18

departments Of some of the
splendid array of gift packag,
There are glace fruits of vari
Gus kinds-Assyrian honey, teas
from India and China, tins Of an
chovies, filets with pimentoeS
bottles of branded figs, dates in
creme de menthe, artichoke balls
with carrots, cryStallized ginger,
plain kumquats, potted meats, and
fish, plum puddings from Eng.
land, and fruit cakes and baskets
Of fruits Of many kinds. All Of
them fairly make your mouth
water. Then, too, there are the
packages Of imported cheese at
tractively packaged, cellophane
wrapped and gaily ribboned.
For gourmets, cheese is always
q popular gift. At one store, the
gift featured is a cocktail set with
the shaker, chromium tray, large
package Of canape cracker and
cocktail tidbits. 1t comes COM
plete with a hostess menu sugges-
ton.
If you are planning to prepare
homemade delicacies, then this
recipe will certainly make an ideal
gift. It is unusual and rather
simple to make. 1t is to be pre-
pared from the fresh mushrooms.
MUSHROOM PICKLES
4 pounds Of button mushrooms
u cup Of water
u teaspoon of mace
u teaspoon of red pepper
! teaspoon Of salt
2 cups Of cider vinegar
Peel, stem the mushrooms.
Wash carefully. Put into sauce
pan with water. Stew u hour
or until juice runs out of them
Add the seaSoningS and vinegar.
Boil 5 minutes.
Pour while hot into sterilized
glass jars and seal at once.
When making your selection
for gift food delicacies you may
also find some exotic foods to
add to your Christmas dinner
menus. The Christmas dinner
menu deserves special Christ
masSy touches.
The menu for Christmas Day
can be varied, but the rich
steamed pudding is conventional.
These are menus planned for the
traditional Christmas Day:
Christmas DINER
Baked Oyster Soup
Glazed Virginia Ham
Grilled Bananas
Sweet Potato Scallop
Buttered Lima Beans
Picked Mangoes
Ripe and Green Olives
Grapefruit and CresS Salad
Toast Fingers
Christmas Plum Pudding,
Brandy Hard Sauce
Nuts Fruit Coffee
Christmas Dinner
Tomato Juice Cocktail
Savory Bread Sticks Consomme
Roast Duck
Onion and Sage Dressing
Baked Oranges
Mashed Potatoes Drowned
Brocolli with drawn Butter Sauce
Picked Walnuts Guavy Jelly
Green Salad Cheese Puffles
Cranberry Apple Pie
Coffee Mints Fruit
Christmas Dinner
Dutch Lettuce Soup with Croutons
Roast Goose
Currant and Apple Dressing
Mashed Potatoes Parsnip Fritters
Stuffed Onions
Spiced Pears
Almond Fig Pudding Hard Sauce
Coffee Candies
The Washington times., 1936-12-18

To the incense Of the Wise Men
we have added the spicy scent of
special baking, the woodsy smell
Of pine and the delicate odeurs of
sachet and perfume.
Even in this utilitarian age most
of us still like to include in our
giftgiVing a number Of items that
The Washington times., 1936-12-18

2 tbSp irradiated evaporated milk
2 tbsp. lemon juice
" tbsp. grated lemon rind.
Cream butter. Add sugar and
milk alternately and beat until
smooth. Add lemon rind and juice.
Beat well.
Christmas Tea Cakes may be
made and kept on hand, just like
fruit cakeS-or they may be made
fresh as you need them. One-fourth
cup of white wine used instead of
the vinegar and lemon juice to
sour the irradiated eVaporated
milk gives an extra fillip to the
fruity flavor.
Restores Sheen
The gloss in sateens can be re-
stored bv washing in bOrax- water,
The Washington times., 1936-12-18
Nice Gifts

Homemade foods, preserves and
jellies, when wrapped in attractive
packages, make excellent Christ
mas presents.
The Washington times., 1936-12-18
FOOD DELCACES ARE ALWAYS WELCOME AS CHRISTMAS GIFTS
HOUSEHOLD HINTS

'are fragrant m themselves and
that impart that fragrance for
many months after the holiday
season is ever.
The Washington times., 1936-12-18
Tempting Array Offered
By Local Stores for
Holiday Trade
By JEAN GREEN

There only few days until Christmas Last
minute shopping hurry and aching feet you have
still problem gifts" select then stroll through the food
departments Of of the There you will find
splendid array of gift packages display.
The Washington times., 1936-12-18
Prevents Sticking

WaXed paper placed under Ice
pans in the refrigerator will pre-
vent them from sticking.
The Washington times., 1936-12-18
To Cut Frseh Bread

To Cut FrSeh Bread
BY heating the bread knife be-
fore using it to cut extremely fresh
bread, thinner and more even
slices can be obtained.
Nogales international., 1936-02-08
Dairy Expert Says
Nature S Way Best
in Growing Heifers

Once again there is an unusual
amount of interest in growing out
heifer calves. This has been brought
about primarily through the higher
prices dairy cows are bringing. AS
is usually the case wnen dairy farm
ers find it cheaper to raise heifer
calves than to buy cows, the ques-
tion arises as to which is the best
way to grow them out.
"Many dairymen give their heifer
calves a good start" says w. R.
Arends of the Dairy Department of
the Purina Mills, "then, thinking
that a good start will carry them
through, turn them out to rustic for
themselves. They are allowed to
drift along until it is thought they
are old enough to breed. After be-
ing bred, they are again turned en-
pasture, and are not given extra
feed and care until possibly a
month or so before freshening. The
result is an undeveloped. heifer at
freshening time and, naturally,
great portion of her milking ration
the next year or two is used to con-
tinue the growth which she should
have made before she first calved.
Sometimes, it's as late as the third
calf before this heifer is fully de-
veloped and grown out into a profit
able COW.
Nogales international., 1936-02-08
COMPLETE SCHOOL WORK
(By JOE GONGALEz)

Three well known boys who fin
ish their work this semester in
high school are Marsden Coughan-
our, Louis Dominguez, and John
Briggs.
Mareden during his time in high
school took part in sports and was
awarded letters in football and
track. He also took part in many
high school activities. In 1884 he
was chosen king candidate for the
Junior class.
Louis was also awarded letters
in football and track. He was men
toned in the all-Southern Confer
ence football team and placed Sec
ond in the State Track Meet in
Tucson.
Nogales international., 1936-02-08

"The ultimate aim of any dairy
farmer growing out heifers," says
Arends, should be to grow them
and develop them fully before
freshening time. This, of course, is
the most economical way to do it.
Nature is not going to cheat them
out of their growth. They either
grow before or they continue to
grow after freshening. when they
should be giving all of their efforts
to turning feed into milk. When
ever first-calf heifers lave to use
part of the milk-making feed for
growth and development, they ma
terially cut down a dairyman's op-
portunity to make money on them
through first lactation period.
Experiments run at the Purina
Research Farm at Gray Summit,
Mo-, show that heifers can be grown
out and fully developed and brought
into production from two to three
months earlier than the normal for
the breed and because they are fully
grown and fully developed, they
make profitable heifers in their first
lactation period. The program fol-
lowed and recommended at the Pu-
rina Farm not only gives the calves
a good start. but keeps them COM
ing and growing until they are fully
developed, al which time they are
brought into the milking barn as
full-grown cows"
A recent bulletin, compiled by
Purina Mills. tells of the plan
worked out by the Purina Research
Farm for developing calves into
profitable tirst-calf heifers. It's OBJ
tainable by writing TO the Dairy
Dept, Purina Mills. st. Louis, Mo.
or at any store where Checkerboard
feeds are sold.
Nogales international., 1936-02-08
| FEEL FINE.
Mothers read this:

A CONSTIPATED child is so easily
m Strengthened out, it's pity more
mothers don't know the remedy.
A liquid laxative is the answer,
mothers. The answer to all your
worries over constipation. A liquid
can be measured. The dose can be
exactly suited to any age or need.
Just reduce the dose each time, until
the bowels are moving of their own
accord and need no help.
This treatment will succeed with
any child and With any adult.
Doctors use liquid laxatives. Hospi-.
tails use the liquid form. If it is best
for their use, it is best for home use.
And today, there are fully a million
families that will have no other kind
in the house.
The liquid laxative generally used
is DR.. Caldwell's Syrup Pepsin. It is
a doctors prescription, now SO widely
known that you can get it all ready
for use at any drugstore.
Nogales international., 1936-02-08
Kidneys Must
Clean Out Acids

The only way your body can. clean out
Acids and poisonous wastes from y99r y39
neY tubes or filters, but beware OF cheap.
drastic. irritating drugs. If functional
kidney or Bladder disorders make you
ness, Leg Pains Backache, Circles Under
Eyes. Dizziness. Rheumatic Pains. Acid
ity. Burning. Smarting or itching. don't
teed prescription called Cystex lSisse7
Tex). Works fast. safe and sure. In As
guaranteed to fix you up in one week or
money back on return of empty package.
Cystex costs only &c a day at druggists
and the guarantee protects you.
Nogales international., 1936-02-08
HENS NEED MORE
VITAMIN A FOR
WINTER MONTHS

"Every pouItry-keeper knows how
hens pick up in health and vitality
when they are let out in the spring
and given free range of the farm,
says G. S. Johnson, Manager OF the
Poultry Department of the Purina
Mills. combs get redder; plum
age gets brighter and glossier; egg
production increases to the highest
point for the year. Not many birds
are lost in early spring, either
Colds and roup are as scarce as
hens teeth.
"Some folks say it is due TO
something the hens get from
scratching in the earth. Others say
it is due to sunshine. Others, again,
argue that spring is the natural
season for a hen 10 lay eggs and
hatch or brood, and that Nature
provides some mysterious stimulant
to build up her health and vitality
at that season.
"All of these answers, in part. are
right" says Johnson, "but there ls
a further explanation which sclen-
etific research has discovered. Re
search has proven one of the causes
Of this springtime pickup to be
carotene Cor Vitamin Az that mys-
terious element in green plants.
Springtime Improves Health.
''This is what happens. The hens
are confined all winter in closed
quarters-on a ration which, at
best, contains only Il limited amount
of carotene. Then, suddenly, they
are allowed outside, with young
green grass and tender green shoots
of all descriptions growing up all
around. Every poultry owner knows
how they go for it. And every par
ticle of this tender, young. green
stuff is rich in carotene.
''From the extra supply Of caro-
tene which they take into their
bodies, the birds manufacture Vita
min A. The effects soon show in
reddening combs, glossier feathers.
more pep and vitality, keener ap-
petites, higher production, and i'm
proved hatchability This lasts but
a few weeks. Only for short time
does nature supply young, tender
shoots of green stuff rich in Vita
min A.
Puratene New Discovery.
sit may be argued that this same
effect could be brought about by
feeding more Ordinary green feed
through the fall and winter-more
cabbage, mangels, clover leaves, etc.
That is not so. To get sufficient
Vitamin A from stored vegetables
and dried leaves, the birds have to
eat so much of these materials that
they aren't able to eat the required
amount of mash and grain for sus-
tained, heavy production.
"With problem like that before
the poultry world. scientists now
come through with new. concen-
trated source of Vitamin A, called
Puratene. 1t gives hens a spring
time supply of Vitamin A without
interfering with their consumption
of egg producing feeds. In fact, it
promotes an increased consumption
of feed, because it stimulates the
appetite as it improves health. It
is made by converting the carotene
extracted from plants.
With this new product, feed man.
ufacturers are now able to step up
the Vitamin A il their poultry
mashes two and one-half times.
1t is predicted that the discovery Of
Puratene will mean almost as much
to the poultry world as the discov
cry of cod liver oil.
Nogales international., 1936-02-08
MUSIC CONTEST
(By HARRY MORE)

A Musical Contest will be held in
Bisbee beginning April 4, 1886.
There will be vocal and instrument
al representatives from all of
Southern Arizona. The contest will
be judged by noted musical direc-
tors, who are familiar with the
contest music Mrs H. M. King and
Miss Katherine Dayton, directors
of instrumental and vocal music,
respectively, of this high school will
choose the people who will repre-
sent Nogales high school in the
contest.
Different pieces of music were
sent to each director of music in
each school. i