davidaulloa/AmericanStories huggingface dataset:
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1937-03-25
On This Occasion
CONTINUED from Page One)

and home mortgages in the
country and have left over a
sum sufficient to build 240,O 900
miles of hard surfaced roads
at $4,000 per mile, which
would be equivalent to 60 hard
surfaced highways clear across
the United States.
Either that or ''build $4,000
community hospitals at a cost
of $25O,O00 each after the
farm and home mortgages were
paid" he said. He asserted
that if "this nation ever fails,
the historian of the future will
date the decline of the Re-
public from the day we en-
tered the World War on April
6, 1917"
Owing us at present are
Great Britain, S11, 105, 900;
Finland, S21,695,055; Hun
gary, $4,693,240; Poland.
S435,6S7,55O; Esthonia, $685.
331, lao; Latvia, $13,95S,634
Lithuania, $14,531,940; Czech
oslovakia, $312,S11,433; Rou-
mania, $122,5O6,26O; Belgium,
$727, S30,500; France, $6,S47,,
674,104; Yugoslavia, $95,177,,
635; Italy, S2,407,677,500.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1937-03-25
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The Waterbury Democrat., 1937-12-03

With the advance of cold weather it is strange to sec how the in- 6ividual's taste for eggs changes,
The Waterbury Democrat., 1937-12-03
Pineapple Charlotte Russo

Earliest recollections of "eating out" usually include a time when a doting aunt or uncle took you to a fine restaurant or hotel dining room for dinner-and, what's more, ac- tually consulted you about what you'd like to eat! My, how eagerly you pcred over the menu, puzzling over the fancy-Sounding dishes and then you discovered Desserts. The one that invariably captured the eye was Charlotte Russel And when 1t was served-how impressed you were with the delicate mold of fluffy, creamy mixture fenced in with dainty lady fingers,
 Most grown ups can still get pretty excited over Charlotte Russe-it has such definitely partyish air. AL though Charlotte Fuses looks like Il chefs masterpiece, it's really one of the simplest desserts to prepare, Here's how you go about making Charlotte Russo in whcih pineapple juice provides Q tantali2ing tang,
 Pineapple Charlotte Russo
 
 s1is thsp. gelatin
 ,s cup pineapple juice
 ? eggs
 ia cup sugar
 Is tsp. salt
 % cup pineapple juice
 & cup irradiated evaporated milk
 l cup irradiated evaporated mill: l6 lady fingers
 Soak gelatin in the As cup pine apple juice. Beat egg yolks. Add sugar, salt, the & cup pineapple juice and E cup milk, then the gel attn. Cook over boiling water until thickened about fifteen minutes Chill the cup irradiated evapo- rated milk thoroughly. Whip until stiff, and add the first mixture witl, the egg whites, which have beer beaten stiff. Pour into a mold lined with lady fingers. Chill. Yield: serving.
 One of the distinct advantages ol using irradiated ovaporated milk k Its whipping quality. By usinG whipped irradiated eVaporated milk it's possible to make desserts liE' this Pineapple Charlotte Russe very economically, and at the same tim, wholesome, for all the nutrients o' whole mix plus extra sunshine vitamin D arc incorporated.
The Waterbury Democrat., 1937-12-03

for mixed vegetables, or cooked with onions Lyonnaise.
 Most of these orders are given TOT luncheon, or for the breaKtast- luncheon devised for those who sleep late on Sunday mornign. A number of them are not as com plicated to make as they sound, nor are they too extravagant to be used in the average home among them:
 COtelette ManOn
 Chop hard-hoiled eggs and add half as much chopped ham as you have eggs. Mix with a heavy cream sauce to consistency that Will mold into outlet shapes. Dip in egg and crumbs and fry to a light brown on both sides. Serve with an onion sauce.
 Eggs with Mushrooms
 Butter some molds and line them with minced mushrooms which have been sauted in butter. Break an egg into each mold and poach until the eggs are set. Dish up on oVaS of hot buttered toast and coat With mushroom sauce.
 Eggs with Minced Lamb
 Prepare first some hot 'putteree rice, and have ready the minced lamb moistened and heated very hot together with a little brown lamb gravy, Arrange lamb In the center of the dish. e border of the rice around 1t, q poached egg oa top and coat tho egg with e rich toma . 10 sauce, That Is very nice. indeed, for n luncheon or supper dish.
 EgRs with Mixed Vegetables
 Give q faint flavor or garlic 70 slices of egg plant, cook them m oll, torether with two tablespoons or
The Waterbury Democrat., 1937-12-03
Eow.cosr MENUS

time to time. At Q formal tea, how- ever, introductions are rarely made. Guests may address. each other without this formality.
The Waterbury Democrat., 1937-12-03
THE CHEF SUGGESTS --7-- ---- n Recipes That Elaborate The Usual Ways Of Serving Eggs
By JOSEPH BOGGIA-
 ChcH-The Plasa-New York

finely chopped onions and two table spoons diced tomato meat. Place the egg plant slices in a fiat egg dish, arrange the onion and tomato around, break the egg over this preparation, season with pepper and salt and cook in the oven until the egg is set.
 Eggs Lyonnaise
 Mince onions very finely and Soft- en them in butter. Place layer on the bottom of an egg dish, break the eggs in, cook and surround with Lyonnaise sauce (onion sar-'' or you may use tomato sauce, if pre- ferred.
 l Eggs Mlrabeau
 Eggs and anchovies have an aftln- ity for each other and are never more tempting than when prepared in this way: Butter the bottom of the egg dish with anchovy butter break the eggs in, surround each yolk with anchovy flllets, cook them and garnish with stuffed olives.
The Waterbury Democrat., 1937-12-03

q like the moist-packed cocoanut that comes In cans), two table spoons of melted butter and ono egg, slightly beaten. Mix lightly and use for s.ufiing goose, duck, chicken or turkey. You will need to increase the quantities If for turkey. The amounts given make just about enough for a large chicken or medium-sized capon.
The Waterbury Democrat., 1937-12-03

boiling water. Let stand for about ,l5 minutes. Drain and dry thor. oughly with a cloth. Fry over low heat until crisp and brown. Drain oH the fat and place the pork on absorbent paper. Return 3 table spoons of the fat to the pan, add the flour and mix we'll. Add milk gradu. ally and cook, stirring constantly. until thickened. Add potato cubes, pork and salt and pepper to taste and reheat. Cut the cabbage in 6 wedge shaped pieces. Cook uncov. cred in boiling salted water until tender. Drain, place on a serving dish and pour the creamed pork and potatoes over the cabbage wedges. Arrange carrots and onions as illus. trated. Serves six.
The Waterbury Democrat., 1937-12-03
Saving Without Scrirnping Put Variety Into Your
 Menus
BY BERNICE BRETT


 Sometimes we rack our brains for new suggestion, and nothing that sones to mind just suits. Then town the lanes of memory drifts some old-time favorite so long for- gotten that 1t seems even newer than the new things.
 Tonight have just remembered how good were those crisp slices of fried salt pork and cream gravy that once were standard articles on New England tables. Years since I've tasted them; but I'm sure they are just as delicious at this moment as they were a decade or two or three ago. Those who have grown old in New England may trace them even farther back than that.
 Let's have one of those dinners for Q change on Economy Night, next time 1t comes around. Here Is tho true New England menu as 1t was served In dozens of country homes.
 Fried Salt pork--Cream Gravy
 Boiled Potatoes tor Baked)
 Mashed Turnips
 Corn Bread (Johnny Cake)
 Cole Slaw or Cucumbers and
 Onions
 old Fashioned Apple DumplingS
 with Pudding Sauce Ff Coffee
 Fried Salt Pork
 When l used to prepare fried salt pork. l liked 1t cut fairly thick, but most people prefer 1t ct about as Gor bacce. Put the slices in cold water for on hour, drain well and dry them on Q napkin. Then dredge with flour seasoned with speck Of salt and pepper. Put In Q heavy hot frying pan, and reserve enough fat for the gravy, allowing 1 table, spono of fat and l tablespoon of flour for each cup of milk, Stir -four Into the hot fat, let cook for a few minutes, then add milk slowly. Bring to a boil and cook for about one minute, add salt and pepper tQ taste.
 Gravy must be served in a bowl and passed" in country style. or It may be poured over the crtsped pork arranged on a platter.
 You will find a good Johnny cake rCs'pe In almost any cookbook, and bh sure to steam the apple dump- iSgs. The pudding sauce for this fashioned dessert should be either Q lemon or vanilla sauce made with sugar and water, thick cl,ed with e little cornstarch, and made rich with butter. It Is best when served hot.
 No matter how modern we may have become, we should not forget that salt pork imparts as delicious Q flavor to certain modern dishes aN 1t ever did to the old ones. For 50 long e time salt pork was one of the meat staples of the coun- try, and that probably accounts for tis fact that 1t was 30 often used to flavor rather bland re- cipes.
The Waterbury Democrat., 1937-12-03
Foods
  To Beauty
Cocoanut Is More Than
 Merely Decorative
By KATHLEEN MARY QUINLAl'
 Styllst In Beauty

Those pretty long shreds Of CO., coanut which you use chiefly for the decoration of cakes and deS-
The Waterbury Democrat., 1937-12-03

Here's . cake topping to match the finest cake:
 Chocolate PsppsrnInt FrossIns
 2 cups slfted confectionery sugar; 1 egg. unbeaten; 1s cup milk; s to ' drops oil of peppermint; 3 squares Singweotened chocolate, melted: {: dash of salt; 2 tablespoons softoned butter.
 Combine ingredients in order given, beating with rotary GEE beater until blended. Place bowl in pan of cracked leo or ice water and continue beating until of right con. slstency to spread fabout 3 mine utes). Makes enough frosting to cover tops and sides of two Slncb layers generously.
The Waterbury Democrat., 1937-12-03

no the men.folks go for . New O England Boiled Dinner? Ask them! And. it's not only a most satisfying main dish to tho mascu. line taste. but 1t delights family and visitors alike. So, here is this fla. vorlte" served up in . slightly dif. ferent manner. Why not try 1t this week?
 NEW ENGLAND DINNER ' 1 pound salt pork Salt and pepper { tablespoons large head flour cabbage 3 cups milk Boiled carrots 2 cups cooked and onions
 potato cubes
 Dice the salt pork and cover with
The Waterbury Democrat., 1937-12-03

minerals magnesium. Which relnxes nerves and refreshes the system: potassium, a splendid lives actiyator: chlorine, which acts on the secretions, expels waste, fresn- ems and puritles, and sodium wnicn helps to counteract acidosis ana halt fermentation.
 With such @ background of help' fulness cocoanut would seem to have established good reason why 1t should appear more tre- uuently on daily menus ana pc used in Q great variety of ways.
 Cocoanut French Toast
 For a dainty breakfast or lunch- con dish slice bread and trim the crusts, dip in egg beaten With q little cream or milk. Roll in shredded cocoanut and fry in hot butter until a delicate brown on both sides. Dust with confection- CTS sugar and serve at once.
 Cocoanut makes Q delicious stuff. ing for poultry ~. did you ever try it?. Use 1t In combination with soft bread crumbs in this manner:
 Cocoanut Poultry Stuiilng
 Dissolve two bouillon cubes In one cup of hot milk and add grad ualiy to the following ingredients which have been well mixed: One cup soft bread crumbs, four table. spoons finely diced celery, one and n half teaspoons minced parsley, a pinch of sage, one teaspoon grated onion. two cups shredded cocoanut
The Waterbury Democrat., 1937-12-03
Your
 Table Manners
HELPING SELF AT TEA

At an informal tea, where tea is poured by the hostess or by friends, guests are supposed to help them- selves to napkins, plates and re- treatments provided at the table, and to ask for chocolate or tea, sugar or lemon, according to pref erence. Usually they stand while eating and the hostess does not take refreshments until the last arrivals are being served.
 If men are present, 1t is custom ary for them to bring refreshments to women guests of their acquaint- ances, and to assist the hostess gen. erally in her efforts to make the afternoon pleasant for everyone.
 Introductions are made as far as 1t is possible to do so without in- terruptions where groups of peo- pie are talking. The hostess per- forms initial introductions and the guests introduce each other from
The Waterbury Democrat., 1937-12-03

made, or when your cako for tho church sale comes out oven moro gloriously perfect than you had hoped, thon
 you want . frost. ling that will not let your coup
 de.cuigine down.
The Waterbury Democrat., 1937-12-03

He is no longer
 satisfied with the plain omelette, poached or boiled egg, but is moved
 to try all manner of odd egg dishes .. eggs com bined with diced l o b s ter, with cheese, with oys' terS eggs made into fanciful outlets, and eggs s,.Asa smA m HfAa . '.
The Waterbury Democrat., 1937-12-03

serts like am- brosia arc more important t h Q n you think in acc counting for the various essentiaA mineral s a l [ 8 which should be present In cac h days food sup. ply. 4
 Cocoanut clainls at least fou3
The Waterbury Democrat., 1937-12-03
The Democrats TESTED RECIPE

L. By Frances Lee Barton -J
 WHEN your oven has just turned w out . batch of the tenderest downy;light cup cakes you ever
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1937-01-14
Ely Girl Becomes Bride
of SOuddn Young Man.

Miss Helen Frances Atkins, daughter
of Mr. and Mrs. Fred Atkins of this
city, and Herman Klun, son of Mr.. and
Mrs. Charles Klun of Soudan, were
united in marriage at st. Anthony's
church, Tuesday morning, the Rev
Frank Mihelcic officiating. Miss Mary
Hutar played the wedding music and
Miss Mary Lambert sang two ap-
propriate solos during the ceremony.
Attending the couple were Miss Olga
Folio of this city and Mathew Vessel OF
Soudan. The bride wore an ankle
length white satin gown and carried a
shower bouquet of red roses. The
bridesmaid wore a peach colored ankle
length gown and a wreath of red roses
for her hair.
A wedding breakfast was served at
the home of the brides parents follow
ing the ceremony and that evening a
reception was rendered them at the
home of the groom's parents at Soudan
The newly WEEDS will be at home al
Soudan after their return from a brief
welding trip. Many friends join in
wishing them happiness.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1937-01-14
ANDREWS CLUB
PICKS OFFICERS
c. C. Haugen New President;
j. 0. Hall Speaker at Meet
Friday Evening.

The initial meeting of the st. An
drews Club for 1887 was held Friday
evening at the Presbyterian church
parlors. The meeting was marked by a
large attendance of members besides
several guests.
Following an excellent dinner served
by the Church Service committee, COM
posed of B. j. Agnew, Conrad Haugen,
H. R. Browne and M. W. Peterson, a
series of community songs were sung
under the direction of B. o. Strachan
with Stanley Berglund at the piano.
G. G. Haugen, newly elected presi-
dent, presided at the meeting. Other
new officers are Wilson Carlson, vice
president, and William Jones, secretary
and treasurer
j. o. Hall, social science instructor
in the Ely schools, was the speeke. of
the evening. Mr.. Hall spoke on inter-
national relations and the trend to
make nations better known among
themselves.
The LIS. of new committees were
named by the president and the Rev
H. R. Browne gave an outline of what
was ex sected Of The committees and de-
fined their duties The committees
named and their memberships are as
| follows:
international Church Relations--Carl
Mace, chairman; Byrd Brownell, John
Rikhus, j. N. Rautio and William N.Y.
berg.
Young People-Morris Sternberg
chairman; Gordon Browne, Ray Peigel
Richard Chinn and William Jones, Jr.
Membership-Fred Handberg, chair
man; l.. R. Ludtke, Peter Schaefer
Joseph Krall and John Nicholas.
Religious Landmarks-Byrcn Carlson
chairman; E. w. Hansen, William
PauloS, j. H. Olson and James I. Icing
Social Relations-A. B. bakers, chair
man; Ernest Bailey, T E. Miller, H. A
Berg, William Hasselblad and j. w
Berglund.
Church Service O. Strachan,
chairman; H. R. Browne, B. j. Agnew,
M w. Peterson and George Edwards.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1937-01-14
game played at Tower last Friday

game played at Tower last Friday
evening.
The Tower five took a to 2 lead
going into the second quarter and at
halftime held an edge of 6 to 5.
Towers defense kept the Ely attack
bottled up during the first half but
with Loushin leading the assault on
the basket in the third quarter the
locals pulled away to score II points in
that session. Tower also showed a
burst of scoring in the third frame with
ten counters making the score II to
Is for Ely. Holding their opponents to
two points during the final canto, Ely
scored five points to make the final
result % to II. 1t was the fourth VIC
tory in five starts this season for the
Ely team.
LouShin with ten points on five field
goals was the scoring ace for Ely while
Vessel and Halstrom with six points
each led the Tower attack.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1937-01-14

competed with the 160-yard free style
relay quartet which placed first. The
meet was closely contested with the
score standing at 80 to 81 for Ely after
the first seven events were completed
Ely's victory in the final race of the
program, the fire style relay, gave the
locals their winning margin.
Although the Ely girls defeated the
Chisholm mermaids by wide margin
at Chisholm, the various events on the
program were closely contested with the
80-yard free style relay being almost
dead heat as the Ely anchor swimmer
finished inches ahead of her opponent
Ely took six firsts, four seconds and
two thirds out of the eight event pro-
gram.
The summary of the boys meet fol-
lows:
40-yard free style-Grahek, Ely first;
Klun, Ely, second; Shepich, Chisholm,
third. Time :20.3
100-yard breast stroke-Kohrt, CHS
holm, first; Klanchnik, Chisholm, sec
ond; Cardew, Ely, third. Time 1892.
220-yard free style-Shepich, CHS
holm, first; Sutich, Chisholm, second;
McCarty, Ely, third Time 1895.
100-yard back Stroke-HendrickS
Ely, first; Wright, Chisholm, second;
Kostelic, Chisholm, third. Time 1854
1OO-yard free Carlson, Ely,
first; Klun, Ely, second; Taskinen,
Chisholm, third. Time :02.9.
Diving -Grahek, Ely, first; Lousine,
Chisholm, second; zaic, Ely, third.
180-yard medley Chisholm,
first; Ely, second CHendrickson, Cardew
and Pucel) Time 1889.
16O-yard free style relay-Ely, first,
(Klun, McCarty, Carlson and Grahek)
Time 1928.
Final score, Ely, 40; Chisholm 35
Results of the girls meet:
| 80-yard free style relay-Ely, first,
marie Sarkipato, Mary BONNER, Helen
Slogan and Airline Hid. Time 45.5
100 yard breast Stroke-Marie Sarki-
patio, Ely, first; Peggy Sundness, CHS
holm, second; Jenny Sterile, Chisholm,
third. Time, 1922.
100 yard free style-Mary BONNER,
Ely, first; Helen Slogan, Ely, second;
Bernice johnson, Chisholm, third.
Time, 1:165
100 yard back stroke-Molly Sterile,
Chisholm, first; Katherine Strucel,
Ely, second; Marian Mathy, Chisholm,
third. Time, 1872
DiveS-Ruth Martinetti, Ely, first;
i Mabel Lampi, Ely, second; Mildred
Stonich, Chisholm, third.
40-yard breast stroke-Marie Sarki-
patio, Ely, first; Arlene Hill, Ely, Sec
ond; Peggy Sundness, Chisholm, third
Time 31.5.
40-yard free style-Arlene Hill, Ely,
first; Mildred Stonich, Chisholm, sec
ond; Mary BONNER, Ely, third. Time
25.5.
40-yard back Stroke-Molly Sterile,
Chisholm, first; Merlyn Grinder, CHS
holm, second; Katherine Strucel, Ely,
third Time 282
| Final score, Ely AZ, Chisholm g.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1937-01-14
BASKETBALL AND SWIMMING
ON CALENDAR THIS WEEK.

A basketball game tonight (Thursday)
and swimming meet Saturday after
noon are among the attractions being
offered local sport fans this week by
Ely high school athletic teams. To-
night the high school basketball team
meets the Eveleth high cagers at the
Memorial gymnasium while Saturday
the girls swimming team completes with
the Virginia high mermaids at the
local natatorium
The Junior College cage team plays
away from home this Saturday when
they journey to st. Cloud to meet the
teachers college five of that CITY, The
boys swimming team has an open date
this week but will resume their schedule
January % at Virginia.
Although they chalked up a 80 to 16
victory over the EVeleth high quintet
in game at the Hilltop City early in
the season, the Ely high school basket
ball team, victors in four out of five
starts this year, are not taking things
for granted as to the the final result
of the game tonight. Coach Buckley
has been sending his charges through
stiff practice sessions during the past
week in readiness for the contest which
may turn out to be an upset if Ely falls
victim to the old bugaboo of over
confidence.
Victorious in all three of their meets
this season, the Ely high school girls
swimming team will meet its strongest
opponent of the schedule when they
meet the Virginia high squad, state
champions for the past eight years, in
a meet here saturday afternoon Vir-
GINA was the only team to defeat Ely
last season nd performed the trick by
the narrowest of margins. The Queen
City girls are being rated as the po-
tential state champions again this
season but the Ely team can be de-
pended upon to give the champs fight
despite the high and mighty reputation
of the visitors.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1937-01-14
Basketball League
To Become ActtUe

The City Basketball League has COM
pleted organization plans with the cleo
ton of officers and the beginning OF
play on January 25. Eight teams have
been entered in the league with George
Rhein as chairman. Other officers are
Lloyd Carlson, vice chairman, and An
thony Koschak, secretary and treasurer.
The board of directors for the league
is composed of managers of teams and
include John Paris, Andrew Koivisto,
John Stukel, Anthony Kuzma, Joseph
Sayovitz, Fred Dargis and John Ora
HEX Teams entered are the Italian
Progressive Club, Ely Co-Ops, Hawk
eyes, Gophers, ArrowheadS, National
Cafe, Rangers and CCC Co. 7O4.
Each team will play two games
against each other member of the
league in two round robin series. The
four top teams in percentage at the
conclusion of the schedule will COM
pete in playoffs for the city champion
ship.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1937-01-14
When &C. Peterson at Grand

When &C. Peterson at Grand
Rapids died, that city on the
western Mesaba lost one of it's
best, if not its best citizen. He
was one of the shrewdest adj
vertisers known and his adver-
Using paid him immense divi-
dends. His famous catch-line
Peterson Says" became a
household phrase in northern
Minnesota and in the trade
journals of the country. His
advertising was honest and to
the point. No ambiguity of
words cluttered up the des-
criptions of items offered for
sale. He was the same way in
describing and selling" his
home town and the Arrowhead
country and was considered
one of the greatest boosters
Grand Rapids and the Arrow
head had. He made success
of his business by advertising
in the newspapers honestly and
truthfully. His ads were writ
ten by himself and were char
acteristic of the writer's public
and private life.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1937-01-14
Fox Hunting is Trade
For 3 Men and 3 DOqs.

Breckenridge-T rich hunt the fox
for pleasure, but Louis and Erwin Les
howsky and Clarence Benson hunt the
animals for profit. The men own
truck which has a kennel on the rear
in which are kept four grey hounds.
These dogs are SO fast that they can
outrun any fox or wolf The other day
these men were in Breckenridge and on
the front bumper were a red fox and
a coyote. The men spotted the coyote
near BruShvale, five miles north of
Breckenridge in Minnesota, and the
dogs were unable to overtake the animal
until they were near Galchut, across the
river in North Dakota and nine miles
away. The men have bagged 40 foxes
so far this year, getting most of them
in Richland and Cas- counties.