davidaulloa/AmericanStories huggingface dataset:
The Daily Alaska empire., 1937-05-17
HALIBUT SOLD TODAY

Hailing in with 1000 pounds of lffesn halibut, the Mist Capt, Alex Andrews. sold to the Marlyn Fish Company here this morning at 6.85 and 480 cents in the only bit of business on the Juneau fish ex- change today.
 Yesterday the Alaska Coast Fish cries packer. Elfin II, Capt E, O. Swanson, brought in l5,000 pounds of salmon, and this morning, the ACF shipped Al boxes. containing 19,000 pounds of fresh-iced king sal mon south to Seattle aboard the steamer Alaska.
 Boats taking ice today included I. Goldsteins halibut schooner Nor land, Capt Tom Sandvik, bound for the Area III banks, and the Ida III, Capt. John Sunderland.
The Daily Alaska empire., 1937-05-17
PURPLE BASEBALLERS TO ANSWER CALL OF NEW MANAGER TONIGHT

With their first game set for Friday, Elks baseball players plan their most intensive drill for this evening, commencing at 6:30 at the ball park, it was announced this afternoon by the clubs new man. ager, Howard Simmons.
 League President William A. Holz- heimer at the same time announced the appointment of MT Simmons to direct the club, assisted by Molly MacSpadden, who will act as field captain, and who has been assigned to the Elks for that purpose. 0. H MacSpadden. former manager, will also be on hand for tonight's turn out.
The Daily Alaska empire., 1937-05-17
Mrs. WOOdfOId Dies Today On
 65th Birthday
Pioneer Alaska Woman Passes Away at St.
 Ann s Hospital

Living just to the day of her sixty fifth birthday, Mrs. Joseph Wood- ford, pioneer Alaskan and we'll known resident of Juneau, passed away at St. Ann's Hospital this morning at 945 o'clock
 Mrs Woodford, wife of the for mer superintendent of Perseverance mine, lived for many years in Ju- neau, coming to Alaska prior to 1912. Active in social and welfare affairs of the community, she was member of the Order of Eastern Star She will be remembered as one who took the 1920 census for Juneau.
 Before, living in Juneau, Mrs Woodford res d ed on Prince of Wales Island where her husband was interested in mining. She came to Alaska from Denver, Colo.
 Mrs. Woodford, always fond of walking, throughout the past win ter would come in to Juneau from her home on the Glacier Highway and not until illness confined her to the hospital, two and one half months ago, did she leave her coun- try home
 Word has been sent to her sster in Medelna, Wash, and arrange ments for the funeral will be made upon receipt of instructions from her.
 She is survived by her husband, and sister. The remains are at the Charles w. Carter Mortuary
The Daily Alaska empire., 1937-05-17
ELLIOTT BRINGS
 NEW PLANE NORTH
 FROM VANCOUVER

Piloting new silver Waco, o. B Elliott arrived in Juneau from Van- |couver Saturday afternoon, bring ing T. Walker and MT. and Mrs w. J. Asselstini.
 Elliott left with his passengers early yesterday morning for White horse where he is to be engaged in freighting.
The Daily Alaska empire., 1937-05-17
Russell's Boat
 Takes Curve Nicely, But Leaves Him Behind

Bucked off boat was the plight of Dan Russell yesterday afternoon, when he found himself swimming in Gastineau Channel off the Govern ment Dock following a bit too sharp turn in his little red speedboat.
 While MT. Russell swam for the shore, his pilotless boat went mer- rily on its way without him. A call turned in by spectator to his mis- hap, brought the Fire Department to the scene just in time to help the luckless race boat pilot out of the icy waters.
The Daily Alaska empire., 1937-05-17
MOTORISTS VISIT
 AT SHRINE SITE

Sunday visitors at the site of the Shrine to Saint Therese were J. J. Mullen. mining engineer of New York City. who has volunteered to survey Shrine Island and give tech nical information on the construc- tion of the stone chapel to be built there.
 MT and Mrs. Gildo Battello also visited the Shrine site Saturday with a loan of sand for the construction work MT. and Mrs. w. E. Butts
The Daily Alaska empire., 1937-05-17
LEGION TONIGHT

Several important matters are scheduled to come up at the week. meeting of Afford John Bradford Post, American Legion, tonight and a large turnout of members is urged by Commander William O. Johnson. The session is called for 8 o'clock in the Dugout.
The Daily Alaska empire., 1937-05-17
FLY WITn BREWSTER

With Aeronautics Inspector Hugh Brewster as passenger, Marine Air ways Pilots Alex Holden and Chet Mclean flew over the route from Juneau to Chichagof to Sitka and return yesterday afternoon in the Marine Airways Bellanca seaplane.
The Daily Alaska empire., 1937-05-17
MRS. WALTER WHITE
 IS GUEST OF HONOR
 AT LUNCHEON TODAY

Honoring Mrs. Walter White who is leaving for Portland aboard the Princess Louise when it returns to Juneau on Wednesday, a group of friends in the Order of Eastern Star were hostesses today at lunch con at the Juneau Coffee Shoppe.
 The affair, which was also a handkerchief shower, assembled 15 guests.
The Daily Alaska empire., 1937-05-17
BARR COMES HERE
 FROM WHITEHORSE
 SUNDAY AFTERNOON

Returning from Whitehorse yes- terday afternoon, Pilot L. F. Barr brought William J. Nelson, Can adian Customs man at Tulsequah, and J. w. Bartley, from Atlin, in with him in his North Canada Air Express Pilgrim plane. MT. Nelson flew to Whitehorse with Pilot Barr Saturday afternoon.
The Daily Alaska empire., 1937-05-17

(apor cloudy temperature 5l Blaine cloudy 48 Vic 48 Alert Bay raining 46 Bull Harho raining 6 Lam Triple Island cloudy, Prince Ketchkan cloudy 42 Craig cloudy A Wange cou dy 45 Petersburg cloudy cloudy cloudy cloudy Skagway, Chitna, AZ; Fairbanks clear 42 Hot Springs 3 Nuao clear 38; clear 39; Ohagamue cloudy, Savoonga, partly cloudy, 28
 Juneau sunrise am; sunset pn.-May 18 1887.
The Daily Alaska empire., 1937-05-17
REPRESENTATIVE HERE

Arnold Mandel, representative of Mccall Publications, was a pas senger to Juneau on the Mount Mckinley at the week end. He expects to remain in the city sev- eral weeks on business.
The Daily Alaska empire., 1937-05-17
MARTIN JOKGENSEN
 HERE ON BUSINESS

Martin Jorgensen, formerly Stan dard Oil Agent in Juneau, now tray- cling representative. arrived from the South on the Mount Mckinley and expects to leave tomorrow for the westward and interior on busi- ness for his company.
The Daily Alaska empire., 1937-05-17
TENDERS IN PORT

Two tenders were in port here for supplies this morning. The Sea- kist, P. E. Harris Company tender from Hawk Inlet, lowed in barge for a load of lumber. The Libby, McNeil and Libby tender June, from Taku was also moored at the Juneau Lumber Mills.
The Daily Alaska empire., 1937-05-17

and children, Peter Schneider, Joe Storms, Helen Storms, Ruth Geyer, MT. and Mrs. William Markle, Daisy Brown, Tom Blade were also visit ors. Charles Halvorsen, who was in town several days, returned to the Shrine site to remain there un- til the completiin of the chapel
 Plans are being made for the annual picnic of the pupils of St. Ann's Parochial School to be held at the Shrine following the close of school
The Daily Alaska empire., 1937-05-17
WEATHER SYNOPSIS

pressure this morning through of marked intensity the lowest reported being 285o inches a distance northwest of Dutch Habor Valley and the Pa the vicinity of the Hawaiian Islands This general pres attended precipitation coastal outhward Island and the region and Aeuan Islands and by generally fair her Alaska
 continued the Yukon and Panama Valleys the lowest at Fairbanks being 26 degrees and A degrees at
The Daily Alaska empire., 1937-05-17
SKITSE RETIJRNS

Don w. Skuse, assistant at the
 Charles w. Carter mortuary, re-
 turned from business trip to Ket- chikan aboard the Mount Mckinley Saturday night.
The Daily Alaska empire., 1937-05-17
BACK FROM HONOLULU

Gertrude Naylor and Nell Mc- Closkey returned to their Juneau homes today aboard the Princess Louise after a trip to Honolulu and along the Pacific Coast states.
The Daily Alaska empire., 1937-05-17
NOTICE

All persons indebted to the late Fred Madison are requested to make payment of their accounts to me. the undersigned, at the office If my attorney, Henry Roden, at Ju- neau, Alaska.
 CARL MATTSSON
 Administrator of the es-
 tate of Fred Mattson, de- adv. ceased.
The Daily Alaska empire., 1937-05-17
LEAVES ON ELECTRA

F. Moneymaker left aboard the P.AA. Electra Saturday afternoon to work at the mine at Haycock.
The Daily Alaska empire., 1937-05-17
10S,O0O,OOO advertisements in U. s. magazines

QUESTION: To hoqO many U s. houseqvves qDiH Canned Salmon adOe'1ising go IF I237S
 ANSWER: Salmon advertising will go nearly ever th,ee homes the United States In this be greaer-132 500 of the 8O21 74 living in U S. cities In rural and farm districts this advertising will go 1000 less than half the of II 3O
 O rural families One hundred and eight million Alaska salmon will be published U S. magazines year.
The Daily Alaska empire., 1937-05-17

Today's News Today-Empire.
The Daily Alaska empire., 1937-05-17

Alaska" by Lester D. Henderson.
The Daily Alaska empire., 1937-05-17
(By the U. 8. Weather Bureau,
Forecast for Juneau and vicinity beginning at
LOCAL DATA

 winds increasing Tuesday.
The Waterbury Democrat., 1937-11-19
- THE CHEF SUGGESTS - Two Special Stuffings For
 Your Thanksgiving Turkey
By JOSEPH BOGGIA- Chef-The Plaza-New York

time, allowing 20 minutes to the pound, basting frequently, and care- fully turning the bird so that 1t VIII foast evenly on all sides.
 The second stuffings is also a meat stuffing, but more highly sea- soned. In chefs parlance it is called.
 Parfum des Gourmets
 Have the butcher bone the breast, or do this in the kitchen. Stuff the bird with well-seasoned sausage meat mixed with cubes of foie gras and truffles (you may use fine goose liver sausage and mushrooms if you cannot obtain these two ingre- dients). Roast the turkey and garn- ish with large slices of truffles or whole mushroom caps broiled or sauted in butter.
 Be mindful of the good appear ance of the turkey as 1t goes to the table. My favorite garnish is a bed of crisp, emerald-green cress to which may be added a few large radish roses, if desired. Paper cuffs may be put on the legs of the tur- key, but for most occasions it is suf- ficient to have only the fresh, green garnish provided by the cress.
 It is, of course, sacrilege to have turkey carved in the kitchen. I hope, therefore, that every man who can hold carving knife and fork will on this day forget his disinclination to perform at the table, and carve his own bird as well as he can. The art of carving is now almost a relic of the past. and few persons know enough abut it be unduly critical.
The Waterbury Democrat., 1937-11-19
Your Table Manners

Not often do those who register Perfect Manners fully express themselves on the goodness of food as it comes and goes from the table. Such frank admiration has long seemed rather countrified.
 But all rules are off for Thanks giving. Sophisticates remember that! So much of the pleasure ot this great American feast day IS bound up in Thanksgiving-appre-- ciatior-of the all-inclusive sort that it is not only just, but di- yinely natural to extend a share of it to the cook.
 Therefore eat heartily of the good things offered; ask for more, if you like; praise them and beg recipes, if you want them. It 's quite all right to show the host and hostess that you enjoy every scrap of food offered from the first course to the last.
 One need not sing praises in a raucous voice, of course, nor ac- company them with time-worn jokes about tight belts and trips around the block. There's a differ encc between compliments given to the food and cooking and excuses made for over-indulging oneself.
The Waterbury Democrat., 1937-11-19

the other it gives us false view point of the trimmings. In their way-and often the greater measure than other foods because they are so highly concentrated-they con- tain a heavier percentage of cer- tain important minerals than do many of the foods which we urge upon the family as suhstantials.
 This is a point that seems espe- cially appropoS at Thanksgiving time, when we are likely to have more "extras" than usual, and need a good excuse to justify their ap- pearance in the budget as well as in the diet.
 Cranherries
 Analysing 8 few of the Thanks giving specialties, we find that cranberries are rich in calcium perhaps even more so than the much advertised cabbage, parsnips, lettuce, onions. A great help in building strong bones, physical en- durance and vitality is calcium; and it also assists materially in counteracting acid.
 Nuts
 Generally speaking, nuts contain @ high percentage of rsaOsphorous, which nourishes nerve tissues, you remember, and stimulates the growth of hair and bone. Nuts however, are concentrates, and should be eaten sparingly, to avoid over-balancing the diet in the par ticular food qualities the nuts con- tain.
 Individually, there are the chest nuts which contribute considerable sulphur.-a tonic for the system; the almonds, rich in potassium invigorating, strongly alkaline, and liver activator; the cocoanut containing potassium, chlorine and sodium-both purifiers - and also some magnesium.
 Dates and Figs
 Calcium is represented in both dates and figs, and the latter also contain sodium, magnesium and silicon which we need to keep eyes sparkling and teeth and hair in healthy condition.
 MUSHROOM AND BARLEY SOUP
 To one quart of hot bouillon add quarter pound of barley which has been boiled in water until soft Add one ounce of dried mushrooms which have been thoroughly wash- ed and cut in pieces; one small onion sliced; one medium-siZed sliced carrot; one bay leaf; one sprig of parsley and dill. Boil slowly until vegetables are nearly
The Waterbury Democrat., 1937-11-19

that you will be saved all irksome details aside from the final pin feather plucking and the singeing.
 The cavity of the bird should be rinsed with cold water and dried, inside and out, with clean cloth. The giblets you will set aside for the gravy, as they will not be need ed for either of the two dressings l suggest. The is:
 Meat and Mushroom Stuffing for
 Turkey
 Mix together equal quantities ot bread crumbs (soaked in milk and .ressed out), finely chopped veal and fresh pork. For a medium sized turkey you will need about two cups of each. To this add half pound Of freshmushrooms, also chopped, and seasonings of salt, pepper and little nutmeg.
 Fill the turkey lightly, to avoid packing, which makes soggy dress ing. Close the openings, truss bird and coast in a moderate oven (35O degrees F) for the entire cooking
The Waterbury Democrat., 1937-11-19

dinner from the kitchen a sacrilege, really, but a custom that obtains in the majority of homes in this modern day when most men have outgrown the art of carving.
 Here are my suggestions for Thanksgiving plate service, with emphasis on the turkey and cram berries: Have the plates piping hot and do not fill them too full. Thanksgiving is the one time when a second helping is not only in or- der, but almost obligatoryl A lit- tie to the right of the center, place spoonful of stuffing on the plate, over 1t arrange 8 slice of dark meat and top with slice of white meat. This brings the turk key in a convenient spot for cut ting.
 Cranberry sauce is, I think, more easily handled if it is served sepa- rately, but if it must go on the plate, place it on a small lettuce leaf a little to the left of the plate where it will be out of the way of the gravy. Then come fluffy nash ed potatoes; sweet potatoes for those who feel the elmer would be incomplete without them may be passed separately, for they are yellow, and we do not want them on the plate that will also carry yellow turnips. Boiled silver onions, glazed to give them a delicate brown tinge, will round out the plate in a satisfactory manner. Or you may serve the onions unglazed with parsley butter dressing.
 Because of poor arrangement on the plate, fruit salad frequently fails to make the good impression it deserves. A salad of pineapple and banana with cream cheese, nuts and French dressing is very tasty. But uneven slices of banana, straggly lettuce and carelessly ap- piled dressing will make it unat- tractive to the eye. And this is equally true of mixed vegetable salad, or crisp lettuce served with mayonnaise or a Russian dressing It is uninviting to see mayonnaise trickling all over 8 service of let tuce. It can be nicely disposed of | by placing the dressing in one the cupped center leaves to be ap- piled to other leaves as they are eaten.
The Waterbury Democrat., 1937-11-19

extend to man who serves every thing from the head of the table. The cook is supposed to see that each item is in perfect order be- fore the plate leaves her hand.
 Thanksgiving dinner is in the process of planning in almost every home and I warn you, al- though you may spend many hours preparing the turkey, its chestnut or oyster stuffing, giblet gravy cranberries and vegetables, if you do not arrange these delicious things on their plates with care for color contrast and neatness, they will be. most disappointing.
 That is, if you serve Thanksgiving
The Waterbury Democrat., 1937-11-19
Scotch Scones Delightful

Haven't you always wanted to know how to make Scotch Scenes? Well, here's a recipe for these bon- nte little tea "cakes"-as Scotch as heather on a moor. Scenes are really not hard to make. The trick is to handle the dough quickly. It is so soft-our baker friends would probably call it "slack"-that when you pat out the rounds and cut 1t in pie-shaped pieces, you have to make 6 quick trip from the board to the griddle or they don't retain their nicO even pie-shape. The shape really doesn't matter, of course, for Scones taste good in any form.
 In Scotland, Scenes are served with afternoon tea, but they're equally delightful for breakfast, luncheon or supper. They may be served just as they come from the griddle, or they may be split, toasted and buttered, and served with jam,
 Scenes
 1 cups flour
 l tsp. baking soda
 tbsp. baking powder
 i cup sugar
 1-3 cup butter
 2 eggs
 1 cup irradiated evaporated milk &
 tbsp. vinegar, combined
 Sift flour, then measure. Resift with dry ingredients several times. Beat eggsand add soured irradiated evaporated milk. Add liquid to flour and mix, making moist dough. Sprinkle flol on board, and spoon out part of the dough at a time. Knead or roll it out in flour, pat into shape. Cook slowl: on a griddle. Let brown on one side thoroughly, then turn and brown other side.
 In the preparation of these Scenes, undiluted irradiated evaporated milk, soured with vinegar, provides not only all the attributes of sour cream-rich flavor, fine texture, tenderness and excellent browning quality-but contributes also a goodly amount of whole milk nutri- ents.
The Waterbury Democrat., 1937-11-19
CHEESE CUSTARD TIMBALES
 WITH BREAD SAUCE

4 eggs
 3-4 cup cold water
 1-3 cup heavy cream
 2 1-2 tablespoons melted butter
 3 tablespoons grated cheese
 1-2 teaspoon salt
 1-8 teaspoon pepper
 Few grains cayenne
 Few drops onion juice
 Beat eggs slightly and add re- maining ingredients. Strain into buttered individual molds, set in a pan of hot water and bake in a slow oven (275 degrees F) 20 min- utes or until firm. Remove to hot serving dish. Serve with bread sauce and garnish with chopped parsley.
 Bread Sauce: Cook together for 23 minutes one and quarter cups milk in double boiler with one third cup fine stale bread crumbs and one small onion stuck with five cloves. Remove onion, add one and half tablespoons butter, half teaspoon salt and few grains cayenne. Sprinkle with half cup coarse stale bread crumbs, brown ed in one and half tablespoons of butter.
The Waterbury Democrat., 1937-11-19

jeCtcd looking carcass has been removed from the place of honor at the dinner table.
 Curried Turkey
 One of the more unusual ways, popular with my family, is a curry of turkey with rice. To make this, combine small' pieces of turkey meat with cooked shredded carrots, in a sauce made with turkey broth, slightly thickened with flour and seasoned with curry powder and . little onion. Serve on a platter with a ring of rice. Instead of carrots, shredded cocoanut can be used for Q change.
 Miscellaneous Vegetables
 If you have any sweet potatoes left over, scallop them with apples. They're delicious! Left over cel- cry makes . good stew with toma- toes or carrots. A casserole of mixed vegetables, creamed and baked with bread crumbs over the top will take care of small quan- titles of vegetable left-overs which are too small to serve separately. This solves a real problem for me, for always feel guilty throwing out any food these daysi
 Remains of Cakes
 Any kind of left over cake can be used in buildings or custards, or in a "betty" with apples or other fruits. For example, sub stitute cake crumbs for bread crumbs in your bread buildings, using less sugar, of course, than with the bread.
The Waterbury Democrat., 1937-11-19

quite that many. But I tn in k most of you'll agree that there are several dif- ferent and tasty ways to serve King Turkey af. ter the Thanks giving feast has b en cleared away and the loaa Ia
The Waterbury Democrat., 1937-11-19
CRANBERRY JELLY WITH
 CELERY

Cook four cups cranberries with two cups of sugar and one cup boiling water. Bring to the boiling point and let boil 20 minutes, then force through a strainer. When mixture begins to thicken, fold in one and a half cups of celery cut cross-wise of the stalks in one eighth inch slices. Turn into q mold or individual molds, chill, and when ready to serve remove. Gar nish with curled celery.
The Waterbury Democrat., 1937-11-19

AS, al LcA dAA' OAlo stufing--a sepa- rate and yet an integral part of the bird which we may vary in several ways in touch of novelty to the turkey.
 You will doubt less have the butcher kill and dress your turkey, cut off head and feet and remove Ala ka~lA1ac cN
The Waterbury Democrat., 1937-11-19
TEA ROULETTES

Roll baking powder biscuit dough to half inch in thickness. Brush over with melted butter, sprinkle with half cup grated cheese. Roli as a jelly roll and cut in slices half an inch in thickness, using a sharp knife. Place on a buttered baking dish about two inches apart, brush over with melted butter and bake in 6 quick oven t475 degrees F) for IS minutes.
The Waterbury Democrat., 1937-11-19
ested
 Recipes
DEVILLED SCALLOPS

Clean one pint small scallops, heat to boiling point, drain and reserve liquor. Melt three table spoons butter, add two tablespoons flour mixed with half teaspoon salt, quarter teaspoon mustard, few grains cayenne. Pour on gradually the reserved liquor. When mustard begins to thicKen add the scallops. Serve with brown bread sand- WicheS.
The Waterbury Democrat., 1937-11-19

CHAPED like a whale, and de O signed with the thought of it's functional requirements in mind, an all-purpose knife called Moby Dick now invades the kitchen as the second of a series created by John vassos for the Remington Arms Company. It is a distinct forward step from the days when all knives were more or less alike no matter what they were used for. The blade of Moby Dick is 6h inches long, with a fn.like contour intended as a guide to make possible straighter. evener slices. It has a slightly toothed edge to help in cutting and, because of its breadth. the blade comes in handy, too. for turning eggs. griddle cakes and omelets.
The Waterbury Democrat., 1937-11-19
HOT TEA CAKES

1 cup scalded milk
 tablespoons butter
 2 tablespoons sugar
 teaspon salt
 yeast cake
 egg
 3 cups flour
 Add butter, sugar and salt to scalded milk. When mixture is lukewarm add yeast cake which has been dissolved in the two tablespoons milk. then add egg, slightly beaten, and flour. Cover and let rise until mixture has doubled it's bulk Cut down and fill buttered muffin tins two-thirds full.
The Waterbury Democrat., 1937-11-19

'SsASAS VA NAAAOA SAAV foods - and too little to the added good things which we are in the habit of consider ing as trimmings . a habit which has two points of disadvantage.
 On the one hand, 1t limits us to the everyday foods which 50 soon become lnon- otonOuS, while on
The Waterbury Democrat., 1937-11-19

host '. and that B an attractive
 Arrangement of the differe n t foods sent from
 Kitchen to table on the dinner or luncheon plate. There is not the same tolerance for uneven or overlapping por- tiOns which we