davidaulloa/AmericanStories huggingface dataset:
Henderson daily dispatch. (Henderson, N.C.) 1914-1995, 1937-03-27
CHAPTER. 7

IT HAVE never, Jacqueline.
failed to pay my hotel BILL" Mrs.
Smith told her daughter.
"Oh, no; don't say you have, "
the girl admitted. Its rather Won
derful, the way you always manage
to find the money somehow. But
there was that fuss at Munich
when the bank wouldn't meet your
check, and-oh, you know the sort
Of thing mean. All this wander
ing about Europe, pinching and
scraping, living in third-rate hotels,
hurrying past the Office in case
we're asked to pay our bill, feeling
that the walters and the chamber
maids and the porters all know we
haven't paid-it's all so humiliat-
ing"
you've such a sensitive nature,
Jacqueline. 1 have never felt in
the least Inundated. You just
imagine all this nonsense"
cit isn't nonsense, mother. 1
know you've tried to keep it all
from me, and I've said nothing be-
cause-well, you tried so hard not
to let me know and it seemed kind
est to pretend didn't see what
was going on. I realized that you
were doing it for my sake, and I
didn't want to seem ungrateful.
But today, when I saw dirty lit
tie foreign hotelkeeper insulting
Won on the terrace
my dear, he wasn't insulting
me-"
"Well, it looked like it to me"
mo! he was only asking me
quite politely-when he might ex-
pect payment, and told him-just
as politely-th he would be paid
in due course, but not in full view
of the whole of Cobenzil. He was
quite satisfied. And he didn't seem
dirty, dear. Only his finger nails. I"
cit was hateful. He shook his
nst at you. To have to put up
with that sort of thing from a dirty
little foreigner. -
"And if he was just little dirty,
Jacqueline, you couldn't really
blame him. The bath water Is
never really hot"
The girl seated herself in the
chair beside her mothers.
I'm serious about this, mother"
she said, ''and it's no use trying to
put me off. The sort Of life we've
been leading-its humiliating, for
both of us. IF you don't feel humil-
lated, do. ALI this grubbing along
in cheap hotels, keeping up appear
ances, pretending we're something
we aren't, and aren't ever likely to
belts all rather contemplate"
Mrs. Smith sighed.
"I'm sure I've always done my
best for you. :"
"Oh, yes, I know. But If you're
doing it for me, mother, the sooner
you stop the better. + don't want
you to do it. I hate your doing it."
"And if your uncle Alan Redfern
weren't a miserly skinfiint, we
shouldn't have to live in cheap ho-
tells. If you want to do something
really useful, Jacqueline, persuade
your uncle that man who is sup
posed to be millionaire and al
lows his only sister miserable
nIteen hundred a year is a miserly
sklnnint. I used to write regularly
slio tell him so, and the only time
ne answered he sent me an I'M
stamped letter to say that If ever
~rote again he would stop the al
iowance. And he certainly wouldn't
increase 1t, he said, because if he
oio l should only spend it, She
sighed again. "Alan never was
xery intelligent, and living in
america doesn't seem to have i'm
proved him. But where's Jim
Henderson daily dispatch. (Henderson, N.C.) 1914-1995, 1937-03-27
Education Group
Measure Beaten

Continued from Page One.)
Henderson daily dispatch. (Henderson, N.C.) 1914-1995, 1937-03-27

reached.
Secretary Perkins said last night
an inquiry indicated "sitdown strikes
do not reflect any widespread move
ment to defy the law"
Vice-President Garner SAID ne
would present to the Senate Monday a
telegram from A. Lawrence LOWELL
president emeritus of Harvard Onlver-
sity, and six other Bostonians. 1t SAID
the problem of sitdown strikes rs
rapidly growing beyond control ana
armed observation-disclosures OF law,
order and duly elected authorlty-ls
,,preaeing like W lid fire"
The Waterbury Democrat., 1937-10-08
By BETTY BARCLAY

The secret of making good coffee is to bring the freshly boiling water in contact with the ground coffee just long enough to extract the full flavor. Prolonged cooking develops bitterness. That is what learned the other day in a talk with Miss Doris H. Tisdale of the Chase & Sanborn Institute, who "knows her cofree."
 With this principle in mind, any of the three general methods of preparation can be used success fully, she told me: the drip method, the percolator method or "boiled." While the proportion of coffee and boiling water varies with Individual taste, one heaplng tablespoon of freshly roasted and ground coffee to one.half pint of boiling water gives an average strength. It is important to measure the water and the coffee carefully to be sure of good results.
 Drip coffee has a deliciously smooth rich flavor. Various kinds of coffee pots for the making of drip coffee are now readily avail able almost everywhere. These pots have two compartments, one above the other. The upper one holds the ground coffee, on to which the fresh boiling water is poured and allowed to drip through to the compartment below. In some cases. . sheet of
The Waterbury Democrat., 1937-10-08

filter paper is used under the ground coffee to retard the speed with which the water goes through. When all of the water has dripped through into the compartment be. low, the upper compartment is re- moved and the coffee is ready to serve.
 Many people, however, prefer percolated coffee. Again the water should be freshly boiling. The per. colating should begin at once, and be allowed to continue slowly from five to ten minutes according to the strength desired. The basket con. taining the coffee grounds should be removed immediately as they absorb flavor and aroma.
 Boiled coffee" made in the old fashioned coffee pot can be equally delicious and satisfying. The boil ing water is poured onto the ground coffee. It is then brought to the boiling point, stirred down once and allowed to stand without boil ing from eight to ten minutes. It should be strained from the grounds immediately into a warmed china or enamel pot and 1t is ready to serve. To make boiled coffee very clear, a small amount of slightly beaten white of egg may be mixed with the ground coffee before add ing the boiling water, or it may be tied loosely in Cheesecloth,
The Waterbury Democrat., 1937-10-08

clear amber; Green Tomato Pre- serves-a glinting golden-green; Spiced Pluns-a lovely shade of magenta with 1lecks of purple. Think, too, of the good measure of energy bottled up with each jar of fruit, according to the sugar called for in the different recipes. Pound for pound, the sugar runs in the ginger pears; little less for plums and tomatoes, but enough in each case to make all three pre- serves important in the daily task of balancing menus.
 If you have postponed preServ- ing for reasons of economy, here is your chance to do 1t at a profit, for these three fruits are at their lowest prices-far less than the fancy berries and midsummer fruits-and sugar bought in bulk is always too small an item to count.
 Ginger Pears
 215 pounds hard pears
 IF cups water
 2h cups sugar
 3 tablespoons preserved ginge,
 cut in small pieces 1h lemons - juice and grated
 rind.
 Remove skin and cores of pears and cut fruit in slices lengthwise Add water and cook until pears ars tender. Add sugar, juice ane grated rind of lemon, the preserved ginger, and let simmer until mix. ture is thick. Pour into sterilizee jars and seal while hot. Green Tomato Preserves
 4 pounds green tomatoes
 3 pounds sugar
 tablespoon preserved ginger
 3 lemons
The Waterbury Democrat., 1937-10-08
- AT THE CHILDREN'S TABLE - A Nourishing Meat Custard That Will Prove Tempting
BY MARY HOPE NORRIS .Eounder-MOthers Radio Round Table

and one medium sized onion, finely minced. Pour into buttered custard cups, stand in g shallow pan half filled with water, and bake in a hot oven until the mixture is firm and the onions and peppers are tender. Unmold and serve plain or with mushroom sauce, with a stuffed baked potato and buttered carrots cut in slender matchsticks.
 For godo dessert for this menu we might suggest fruit salad and that suggests another thought to me. Salad too often becomes un. interesting when toned down te make them suitable for children We do not, as @ rule, give little folks salads that are mixed with { highly seasoned, sould salad dress. ing, and the special mayorlnaise w make for them is rather flat anc tasteless. One of the incest salad: for the children's table is a frult salad, which serves as both salad and dessert, and which is best when dressed with this fruit juice salad dressing which can be made with juices left over from the vari. ous canned fruits:
 Fruit Juice Salad Dressing
 To half a cup of pineapple, pear apricot or peach juice, add quarter cup orange juice or the juice oi half lemon. Mix together ont egg, two tablespoons sugar, twc tablespoons of flour, one tablespoon of butter. Boil the fruit juice. and pour over this mixture. Return to fire and cook until the dressing thickens.
 Before leaving the subject of mea' custards, I want you to have thi. recipe for:
 Rice and Ham Custard
 Cook together in four tablespoon. of butter half a green pepper chopped, and two slices of minced onion. When light brown remove the onion, put in one cup oi ground cooked ham and saute unti the meat Is golden brown. Add one cup of cooked rice, one cup milk one teaspoon salt and two eggs well beaten. Pour into greasee custard cups and bake into a mod crate oven until top is slightly Drowned - about 30 minutes. This quantity will serve four to six per- sons and makes as nice meat dish for the family as for the child.
The Waterbury Democrat., 1937-10-08
gS(IEslS lob L!l IslL Zz :lIl!(Ll1 ] food
Points
  

Modern home-bakers are so well informed about most cooking mat ters today that it would seem Su- perhuous to speak of the merits of canned goods. But 1t seems that, lectures and publication notwith- standing, many home cooks still question the dietetic standing of commercial canned foods.
 Today's canning processes make preservativeS unnecessary and give us practically unchanged the fresh- est, finest fruits and vegetables, meats and fish.
 The mechanical processes that have been so largely introduced in commercial canning have reduced to a minimum the possibilities of con- tamination and the prompt hand ling of raw products in the vicinity of their production, along with the cooking of the product in an air. tight container, preserves to the fullest extent the natural flavor desired.
 Chemical preservatives are en- tirely unnecessary in canned foods if they are properly sterilized, and today their addition is prohibited by law. Preservation is accom- plished entirely through steriliza- tion by heat and sealing the prod- uct in an airtight container. Even artificial colorings, formerly used in a few red fruits, have been discon- tinued, since canners are now able to retain the natural color of the fruits without them.
 AS far as flavor is concerned, the difference between canned foods and the raw product is much the same as between cooked and raw foods. No one expects the avor of the two to be identically the same, but the fact that most canned foods undergo their principal cook ing process after the can is sealed helps to a great extent to preserve the natural flavor.
 Canned foods are already cooked and can be served, either hot or cold without the necessity of fur ther cooking to make them palat- able or digestible. They can easily be given whatever additional sea- soning is desired. They have been peeled, sorted or trimmed, as each may require, so that there is no waste and the entire contents of the can are nutritious and whole- some. When one takes this fact into consideration, 1t is obvious that our modern canned foods are comparatively economical as well as nutritious and healthful.
The Waterbury Democrat., 1937-10-08
Let's Go To School
 ---Cooking School
Pears Plums, Tomatoes Inexpensive at the
 Moment |. Preserve Them While You May
By EDITH M. sHAPCOTT Nutritinnlst-Eormer Home Making Center-NeH York

Wash tomatoes and remove any blemishes and the stems; then weigh them. Cover with boiling water and let stand five minutes, remove from water and slice into preserving kettle. Place layer of sliced tomato and @ layer of sliced lemon, then sprinkle with the sugar and preserved ginger. Let mixture stand over night. Drain and boil syrup until 1t threads. Skim and add tomatoes and cook rapidly un- til tomatoes are clear. Pour into sterilized jars and seal while hot.
 Spiced Pluns
 2 quarts plus
 1h pounds sugar
 # tablespoon ground cinnamon
 cup vinegar
 X tablespoon cloves
 A tablespoon allspice Boil sugar, vinegar and spices to- gether for five minutes. Prick the plums with fork and pour syrup over fruit. Let stand three days then remove pluns. Boil syrup un- til quite thick and add plums. Heat to boiling point and remove from range. Turn into sterilized jars and seal while hot.
The Waterbury Democrat., 1937-10-08
BROILED LIVE LOBSTER

Live Holsters may be dressed for broiling at the market or at home. Clean lobster and place in a butt tered wire broiler. Broil eight min- utes on fish side, turn and broil six minutes on shell side. Serve with melted butter.
 To split @ live lobster: Cross both claws and hold firmly with left hand. With sharp pointed knife, held in right hand, begin at the mouth and make a deep incision and, with a sharp cut, draw the knife quickly through the body and entire length of tail. Open lobster remove intestinal vein, liver and stomach and crack shells with a mallet.
The Waterbury Democrat., 1937-10-08
Your
 Table Manners
Leaving Food on Plates

m America, to leave a bit of food lOn the plate was once considered a nicety, denoting suficiency, self control or lack of a too-robust ap- petite. A wasteful practice that has long been discarded in favor ! of the better method of serving, or taking for oneself, the proper por- tions, with the intention of having them eaten to the last crumb, pro- 'wided they are tempting to the ap- petite.
 ~ This change may have been due to the rebuke of certain French cooks and hosts of famous French dining rooms. For these sensible persons make no secret of their dis pleasure when food is wasted.
 Says the maitre d'hotel of one excellent French restaurant: "Ask for more-as many helpings as you desire of any food on the menu, and you please us. Leave portions of food on the plate, to be wasted, and we are distressed" It is in- excusable, according to these artists who know more about the art of dining than most nations in- excusable, unless there is cause for some complaint.
The Waterbury Democrat., 1937-10-08
Pleasing The Man
A Dessert De Luxe
By CHLOE JAMESON

< One of these days when you're 1. feeling particularly loving toward the head of the house, try this re- cipe for cream cake with black and white icing. It is never-to-be-for- ? gotten dessert. I assure you |. ! and not too expensvie.
 1. Whipped Cream Cake With Bitter Chocolate Icing
 For the cake, whip one cup of .sheavy sweet cream and add the ssstiffly beaten whites of three eggs, .lfolding them in carefully. Add half n cup of water and one teaspoon ssof vanilla. Then little at time @add the following dry ingredients swl,ich have been sifted together rtwice: Two cups pastry flour, three teaspoons baking powder, half tea sspoon salt and one and half cups wof sugar. Beat well and pour into 1.-two buttered and houred layer cake
 pans; bake in a medium oven for 30 minutes. Cool, put the layers together with simple white but rter icing. Spread thin layer of
 butter icing over the top and coat vwith melted bitter chocolate. z An even nicer treatlEent when it sccsnes to icing is to pour the cake into @ shallow oblong pan and bake Tit in one sheet. Cover the top with "a layer of the white butter icing sand coat with the melted choco- ~late.
 @ This is q wonderful cake to serve with lemon sherbet or one of che wfruit desserts like diced fresh pinc- wapple, baked pears or peaches. If gbitter chocolate is not Q favorite, -then use the white icing only, gar- asilish, if you like, with a sprinkling @of ground nut meats or shaved r.hazel nuts.
 v
The Waterbury Democrat., 1937-10-08

junior table, although their pos abilities are intending.
 There is, for example, no finer choice for the children's meat dish than 6 custard made with that wholesome cut of beef known as the chuck, according to thls recipe:
 Meat Custard
 Have Q pound of best quality chuck meat ground and measure two cups of 1t. Add one cup milk, three eggs, slightly beaten, three quarters cup fine bread crumbs, one teaspoon salt, three tablespoons melted butter. Mix well and add one large green pepper, chopped,
The Waterbury Democrat., 1937-10-08

Melt 2 tablespoons of butter in . pan. Stir in flour, add boiling water gradually and stir until the mixture boils. Add salt, cayenne and the 3rd tablespoon of butter.
 Add the salt and pepper and lem on juice to the salmon, then mix the sauce with this. Melt the l table, spoon of butter. Add the bread crumbs to this and stir until thor oughly mixed. Put into a greased 1-Quart casserole. Cover with the buttered crumbs and bake at 400 degrees for 20 minutes.
The Waterbury Democrat., 1937-10-08
CAVIAR ROLLS

CAVIAR ROLLS
 Cut the smallest of finger rolls into halves, scoop them, spread the inside with an aspic mayonnaise and let this stiffen. Now fill the center of each with a teaspoon of caviar and cover the top surface with clear aspic jelly. Lay all anchovy fillet on top of each; serve on a folded napkin.
The Waterbury Democrat., 1937-10-08
GOOSE HAS 4 WINGS

Poteau, Okla, Okla. (UP)--A live, four-wing goose owned by Dell Rob- inson, farmer living mile west of Poteau, is attracting considerable attention here. The goose is three months old and normal in other re- spects. The second pair of wings started developing when the goose began feathering.
The Waterbury Democrat., 1937-10-08

CapleS Iar more
 thoroughly than
 that of various
 meats. Aside from seeing that the oung child's menu contains its quota of bacon, an occasional ser- vice of liver, chicken or lamb, there are few meat recipes that are prepared es- pecially for the
The Waterbury Democrat., 1937-10-08
CREAM BISCUIT

CREAM BISCUIT
 Sift together one pint flour, half teaspoon soda, add teaspoon salt. mix with half pint of sour cream. Roll out and bake in quick oven. GA good way to use up cream that has just turned" although fully soured cream may also be used.)
The Waterbury Democrat., 1937-10-08
BURBERRY PUDDING

Roll or pound four or five crack CTS according to their size, add one pint milk, one pint blueberries, three eggs, one tablespoon sugar, salt to taste. Steam 35 of 40 min- utes. Serve with favored cream. Very nicai
The Waterbury Democrat., 1937-10-08

not turn up noses and pass them by. Heaped hit = or s miss in their ugly baskets, there lie the finest of all fall fruits . for preserving.
 Think of them not as you sec them, but on the p a n t 1T y shelf, turned into Gin. ger Pears--loright
The Waterbury Democrat., 1937-10-08
CABBAGE WITH CHEESE

l mead new cabbage
 2 tablespoons butter
 2 tablespoons flour
 # teaspoon salt
 1la cups milk
 4 tablespoons grated cheese 1-8 teaspoon pepper \ Shred cabbage. Cook from 10 10 12 minutes or until tender. Drain and leave in colander in a warm place. Make g white sauce with the butter, flour, salt, pepper and milk. When sauce is of the con- Sistency of boiled custard, add the grated cheese and stir until cheese is melted. Place cabbage in serv- ing dish, pour sauce over 1t and serve immediately.
The Waterbury Democrat., 1937-10-08
Tomato Juice Ring

SERVING tomato juice as an appeti.' V ger has become so popular that many housewives have overlooked it's many delightful uses in cookery It provides a delicious, flavor-giving ingredient in many dishes. In fact, when 1t comes to considering how to use tomato juice in cooking, 1t is only necessary to allow the imagination to wander and experiment.
 Tomato juice may be added to gravies to lend an appetizing flavor or in meat loaves for a similar reason. It makes Q splendid base for croquette sauces. Soups of all kinds may be improved with the addition of tomato flavor. In baking, tomato juice may often be used advantageously in place of lemon juice. It improves the flavor of spice cake and many kinds of cookies. In salads, tomato juice makes another happy contribution to health- full foods, combining beautifully with gelatin to enrich the flavor of the dish.
 Since summer weather brings c special craving for light, crisp, tempts ing salads, you will find the following recipe for tomato juice ring, one which you will wish to nominate for your next family dinner. Itis attractive in color, unusual in flavor, wholesome and inexpensive. If you haven't . bottle of tomato juice in the refrigerator now, you will wish to write it at the top of your grocery list today 50 you may prepare the recipe listed below.
 Temoto Juice Ring
 bottle tomato juice C cpps)
 X cup chopped sweet pickles
 2 tablespoons onion chopped
 2pkgs. gelatin N tablsspooneD
 1 cup cold water. Soak gelatin In the cup of cold water until chick and smooth, place mtxtufe In top of double boiler and heat until dissolved. Add the gelatin mixture Co the tomato juice, to which has been added Che chopped pickles and onion, Pour Into Fineed ring mold and chill until Arm. Unmold and aeEv9 with center filled Wilh pptete q ang cshsE lsve C vseslsbls s6iAls
The Waterbury Democrat., 1937-10-08
From a
 Gay Nineties Cook Book
BOILED OMELETs

Beat up five eggs quite light, add pepper, salt and a little nutmeg and minced parsley, and one cup of cream or sweet milk. Butter your cup or molds and pour them half full of the mixture. Set in a pan of boiling water. Boil IS min- utes. Serve hot.
The Waterbury Democrat., 1937-10-08
ested
 Recipes
TOASTED CHEESE ROLLS

Cut very thin slices of bread, trim the crusts. Spread with American cheese which has been softened over hot water. Roll up, skewer with toothpicks and toast under the broiling flame, turning often so that all sides are an even, delicate brown. Serve at once,
The Waterbury Democrat., 1937-10-08

As you go in and out of the mar kets and see those hard, uninviting looking pears, those sad green to- matoes and under-sized plums, do
The Waterbury Democrat., 1937-10-08
NUT AND CELERY SALAD

Mix one and half cups cut celery, one cup pecan meats, broken In pices and one cup shredded cabbage. Moisten with mayonnaise. Serve in cups or crisp lettuce leaves.
The Waterbury Democrat., 1937-10-08

1 can salmon Y teaspoon salt 1/16 teaspoon pepper 3 tablespoons lemon juice l cup fine bread crumbs l tablespoon butter
 Drawn Butter Sauce 2 tablespoons butter 2 tablespoons flour l cup boiling water Y teaspoon salt
 dash cayenne 1 tablespoon butter
The Waterbury Democrat., 1937-10-08

< Railways of Austria report that
 people have enough money to travel extensively again.
The Waterbury Democrat., 1937-10-08

In planning meals for the chil- dren we have learned the lesson of the fresh fruits, milk and vege-
The Hardin tribune-herald. [volume] (Hardin, Mont.) 1925-1973, 1937-03-26

Published by Special Advancement with The
Chicago Trtbune-New York News Syndicate;
Incorporated
By MARGARET WIDDEMER
PART ONE
WHATS ON THE OTHER
SIDE OF THE c 2"
DEFINES THE WORD, AS
WILSON HARDEN LEARNS
A YOUNG MIR. Wilson Harden
~ first saw the girl he was to
~ know as Anita from the top
4 u of a Number S bus where he
sat with Luis Mendoza. She
was drifting out of the Brevoort about
four Of a bright June afternoon, dis
missing two important-looking men.
Everything about her shouted Of smart
beauty shops and expensive dress
shops. and the possession of the top
of the world. Wilson could see that
she felt she had all anybody needed.
New York City ought to die for her.
He had to admit what she had was
good of its sort. A tanned, kitten
angled face under black hair modelled