davidaulloa/AmericanStories huggingface dataset:
The Omaha guide., 1938-05-21
John Adams. Ir.
80 X arhach Flock
NoTIcF or PeoRATE on WI

In the Count Court Of Douqlas
County, Nebraela.
In the mater &C h estate OF
Effie l.. Dudley, Deceased.
All persons Interested in said
estate are hereby notified that a
petition has teen fled IN said
Court. praying for the probate of
2 certain instrument now on file in
said Court rurnort'nq TO be the last
will and tostament of said de-
ceased. AMI that p herring will be
had on said petition before said
Court on the 9TH dav Of June 1888
and that if they fail to appear at
said Court on the said 4th dav Of
June 1898 at Q O'Clock A. NJ. to
contest the probate of said will,
tho Court may allow and probate
said will and grart standardization
Of said estate t. Susie Lillar4 or
Some other SUITABLE person. orter
= degree If heiroh'p. and pr coed
to a settlement 4he eff.
Bryce Crevf@r1
Countv Judge
ReeiuinP 5-1d-38
Ending 5-2S-3S
The Omaha guide., 1938-05-21
Charles +. Devis. ATTY.
I'm. |. TuehmCn Bldg. "a h & l. he
PROBATE NOTICE

In the mattrr Of tho estate of
Nellie B. Carey. deceased.
Mott @ is hereby given: That tn,
reditors of the eoid deceased will
oeet ne admin strator Of said es
ate. before mo, Court juice o
Douglas Count Nebraska. at h,
County Court Rcom n sad court
m the eth tav Of .tulv 1888 and on
the sth dav Of September 1923. .
o o'clock 4 N. each dav for Tho
purpose ~ pre- erting ter claims
' ev~aminetion. adjustment an I
a'lowance. Threo months are allow
~ fe~ fhe creditars to presens
che. loims. from the 4th day or
me 1923
R~vee Crawford
Gaunty Judge
7~-rinfnp SCR
~ R-oo."R
The Waterbury Democrat., 1938-10-14
On The
Pantry Shelf

Among the different salad dress
ings that belong to the well-dressed
pantry shelf are: Plain French
dressing, chutney sauce, Russian
dressing. Thousand Island dressing,
tartar sauce, plain mayonnaise and
Creole salad sauce.
Be sure that there Is at least one
package Of prrnes and one OF april
cots on the shelf. Also can or
two Of mixed fruits for fruit cock
tails. Then you will never be out
Of fruit for breakfast, luncheon or
supper.
A very nice gift for children can
be made up entirely from the we'll
provisioned shelf. Include In a
fancy split basket in two colors,
several tiny jars Of preserves, some
nuts In cellophane sacks Of differ
ent colors: assorted biscuits In small
sized boxes; q few bundles Of hard
candy sticks and q cellophane bag
Of hard fruit balls.
There is available among the
ready made meat dishes q delicious
veal stew, beef stew, lamb stew, gou-
lash with noodles, chicken with
noodles or rice, veal and ham pies,
pork uie, raviola (ready to heaG In
Jars, mushroom chop suey, chicken
q Ia king, hot tamales and quenlles
OF veal.
Buy fairly small packages OF diff
ferent cereals so that the family
may have frequent changes. Serve
rice sometimes, either steamed or
fried, with little pig sausages; make
yellow corn meal rnush, using milk
instead Of water.
The biscuit and mufiin mixtures
are handy TO have on the shelf;
there's also O good gingerbread and
O devils food formula put UP In
packages. These ready o-stir-up
recipes save lost Of time and are
economical, too.
With lamb: Walnut catsup; sweet
gherkins; archovy sauce, preserved
ginger; sauce diable; mango chut-
ney; melon mangoes; picked spiced
grapefruit sections.
The Waterbury Democrat., 1938-10-14
Round Table Talk About Food
Pleasing
The Man
BY CHLOE JAMESON


If you are seeking q substantial
one-dish recipe that will serve as
practically the entire meal and
be economical and above all,
intrigue the appetites Of the men of
your household here is that one
dish:
Southern Gou:ash
can corn,
can tomatoes
/ small head cabbage
pieces celery.
sweet red pepper Cor green
will do)
medium -sized onion
potatoes
tablespoon sugar
Salt, pepper
Sirloin or T-hone steak
III cups water
Shred the cabbage, dice the celery,
pepper, onion and potatoes, add the
contents Of the cans Of corn and to-
matoes, season to taste with salt,
pepper and one tablespoon Of sugar,
add the water, mix well and spread
evenly over the bottom Of buttered
rooster or baking pan. Dot literally
with butter and cover with the steak.
Sprinkle with seasoning, dot with
more butter and bake In the oven
for one hour. When ready to serve,
place the steak In the center Of q
platter, cut into portions with a
sharp knife and around II arrange
border Of the cooked vegetables.
Mix a teaspoon Of finely minced
parsley with o teaspoon Of butter,
spread over the hot steak, dust with
pepper and garnish with sprigs Of
parsley.
This is such a good main dish that
1t Is impossible to predict that there
will be any left after the FIRST meal.
But If there Is, 1t can be used as the
basis for a tasty vegetable soup. Add
to the vegetables and meat (cut in
small dice) a can Of bouillon or two
bouillon cubes dissolved in two cups
Of boiling water, heat to the boiling
point, sprinkle with two tablespoons
minced parsley and serve.
The Waterbury Democrat., 1938-10-14
Cooks Favor Natural
Colors In Vegetables
Cooking With Lid on Pan Holds Acid Vapor Close ia
Eatables and Causes Fading

without the lid, however, the acid
vapor escapes and there Is little loss
or color.
Red vegetables-beets, red cabbage
and red onions, are colored by pig
ments which the chemist calls an
thocyanins. Red cabbage turns
purple when the water In which 1t
Is cooked Is hard or alkaline. II you
add soda the cabbage becomes blue.
For that matter 1t will turn when
touched with hands or knives that
have been washed In hard water.
To have red cabbage red, add q little
vinegar or some other acid, when
you serve 1t. Even after II has
turned dark you can bring back the
red by adding the sweet sour" sea-
soning that goes so well with red
cabbage.
Beets contain enough acid TO keep
them red, but vinegar or lemon
Juice In the sauce for Harvard
Beets. or the vinegar for picked
beets. makes the red brighter Beets
lose color for q different reason
they bleed" II cut up In water. or
II there Is any cut surface exposed
to water. Cooked In their skins
beets cannot bleed much, especially
II you cook them with an inch or so
OF the tops still on.
White vegetables stay white II
they are cooked In soft water, or
water that Is only slightly hard. But
II the water Is very hard and II
soda Is added, or II they are cooked
too long. they turn yellow. You
notice this change most In white
onions, celery, caulifiower, or the
white parts Of cabbage, also In rice.
IN very hard water rice becomes q
disagreeable yellow or greenish COL
or. To prevent that put pinch Of
cream OF tartar in the water.
Other vegetables which do not
fade contain what Is called "car-
otin." Some Of these vegetables are
sweet potatoes. squash, carrots, yell
low and red tomatoes, red peppers
and pimientos. Vegetables contain
ing carotin are often good sources
also Of other vitamins, some Of which
are easily lost In cooking. So II you
want 10 save the vitamirs. don't
cook even the 'fast color" vegetables
any longer than is necessary TO
make them palatable.
The Waterbury Democrat., 1938-10-14
CURRIED COD FISH

Cook two pounds Of fresh cod
for about 10 minutes in a Shollow
saucepan: drain and reserve the
liquor. Cook one small onion diced,
quarter cup chopped celery and one
tablespoon chopped green pepper
In four tablespoons Of butter, add
three tablespoons flour and mix to
q smooth paste. Gradually add the
fish liquor to which enough water
should be added to make two cups;
season with salt, three-quarters
teaspoon curry powder and tree or
four drops of tabasco sauce. Remove
to skin and bones from tie cod fish,
arrange neatly on hot platter,
garnish with o border of rice, pour
sauce over fish and sprinkle the
top with minced parsley.
The Waterbury Democrat., 1938-10-14
Do You Know
Your Endive?

Endive Is q salad plant Of the
chicory family closely allied
with the dandelion, which was orig
inally brought from China TO Eu-
rope as long ago as the 18th CEN
fury. The two main types are curly
endive, which has narrow, weathery
leaves, and the broad-leafed endive
which has large, rather broad leaves
with thick white mid-ribs.
Curly endlve Is grown for both
summer and winter markets and Is
blanched in cultivation. Broad.
leafed Cor BataviaD endive Is used
more frequently In winter than In
summer, but Is raised for both sea-
sons.
A variation known as "witloof"
endive Is O winter salad obtained by
cutting OF the summer tops Of the
plant, setting the roots IN sand In
cellars and forcing the new growth.
It Is eaten either raw or cooked.
For salad purposes 1t should be ex-
tremely crisp.
Sometimes head lettuce Is so
tightly curled that the leaves can
not be separated without breaking
It will help to loosen them II you
will cut off the stem end, cut
around the base Of q few leaves
with the sharp knife: then. hold
the head under running water with
the cut stem-end nearest the fau-
Get. Drain and shake out surplus
water and the leaves will uncurl
easily.
The Waterbury Democrat., 1938-10-14
'ested
Recipes
COCKTAIL SAUCE

Asix well together and chill
thoroughly one teaspoon salt
quarter teaspoon chopped parsley,
one teaspoon chopped chives, one
teaspoon melted butter, two table,
spoons vinegar, quarter teaspoon
tahasco sauce, one teaspoon Worces-
tershire sauce, one teaspoon horse
radish, half cup catsup, quarter
cup finely chopped celery. This
makes an excellent sauce for
ehrinnps Scallops, crab meat and
other fish suitable for o fish cock
tail.
The Waterbury Democrat., 1938-10-14
PINEAPPLE CHEESE SALAD

Blend together one teaspoon each
Of cream cheese and Roquefort;
add slowly enough French dressing
to form smooth paste of spread
ing consistency. Season with pep
per, salt and av cry little bit Of
sugar.
Peel and slice ripe fresh pine
apple In very thin slices; spread
the cheese paste on top Of each
slice and arrange on top Of an
other until you have stacks about
two inches high. With very
sharp knife cut In wedges as you
would pie, and arrange on crisp
lettuce. Serve with heavy white
mayonnaise and garnish with
finely minced stuffed olives. ,
The Waterbury Democrat., 1938-10-14
HAM AND VEGETABLE
PATTEEg

Combine two cups hot mashed
potatoes, one cup diced cooked
ham, one cup diced cooked car
rots, one tablespoon chopped
onion, one cup cream and salt and
pepper 10 taste. Form into patties
or croquettes, dip IN egg, roll IN
crumbs and Try In deep not fat.
The Waterbury Democrat., 1938-10-14
ITALIAN VEAL OUTLETS

Chop finely half pint mush-
rooms, four tablespoons bacon,
two minced onions, one teaspoon
parsley and q speck Of thyme. Mix
with two ounces OF butter and
press through q coarse wire sieve.
Cover two pounds OF choice veal
outlet with this forcemeat roll and
tie in oiled paper. Place in o pan
and cover with stock; cook until
taader, turning frequently. Re-
move the paper, add more stock
to the sauce for gravy, thicken
with two egg yolks and when
ready to serve add the juice Of one
lemon and salt, II needed. Strain
and pour over the outlets.
The Waterbury Democrat., 1938-10-14

pan (about 8 inches square) and pat
out lightly. Brush the top with milk
or cream and bako In q moderately
hot oven (S75' FL for 25 to 80 min
utes or until done. Split open and
place creamed seafood between the
layers and on top. Serves six. Make
the creamed seafood as follows:
"a tablespoons / cup cooked
butter shrimp, tuna
4 tablespoons fish, crab
-four meat or
Ia cups milk salmon
4 to Il teaspoon l cup cooked
salt or Gained
Few grains pepper peas
Melt the butter in o double boiler,
add the -four and mix well. Add the
milk and u cup Of liquid from the
peas gradually and cook, stirring
constantly until thickened. Add the
salt, pepper, seafood and peas and
reheat.
The Waterbury Democrat., 1938-10-14
BY BEATRICE HALL)

The good cook wants TO Keep
the natural color Of her vegetables.
She wants green peas TO be green
when they are served on your plate,
beets To be red, carrots yellow and
caulifiower white. She has no trouble
with carrots. But the green vege-
tables may fade, the red may
change to blue or purple, the white
ones may turn yellowish. Only the
yellow and red-orange vegetables
keep their color under all the ordin-
airy cooking processes.
The natural colors Of vegetables
and fruits are due TO color sub
stances or pigments OF different
chemical composition. The green
pigment Is called chlorophyll, which
Is important TO the plant In much
the same way that hemoglobin In
the blood Is important TO the hui
man body. Chlorophyll dissolves
hardly at all In soft water. II you
add q little soda. however, or other
alkali. the chlorophyll changes into
salts which are very green. That Is
what happens II you cook green's
or green peas or beans with O little
soda in the water--you get bright
green product. You see that same
bright green In canned peas, too.
sometimes. But the soda that gives
the color takes away some Of the
favor and also some Of the Vita
Minis. So the specialists In the
Bureau OF Home Economics say: DO
not cook green vegetables with soda.
There Is q better way TO keep the
green color and that Is simply to
cook them In very little water for
q short time, and leave the lid on
the pan. Cooking softens the vege.
table, and releases the acid, some
OF which evaporates quickly with
the water. But with O lid on the
pan, the acid vapor is held In close
to the vegetable and causes fading
1t Is true that the water, II at all
hard, will neutralize the acid some
what, but as q rule. not enough to
keep the green color. The longer
you cook, the more the color fades.
The Waterbury Democrat., 1938-10-14
SOUTHERN CABBAGE

nave q head Of firm. crisp cab
bage, cover with boiling sailed
water and cook as minutes. Drain
and add two tablespoons butter,
hnls cup vinegar, quarter cup
sugar, mixed with salt and pepper
to taste and half teaspoon Of mus
tard. When thoroughly heated
pour over the cabbage one cup
cream combined with one we'll
beaten egg. Heat to just below
boiling point and serve at once.
The Waterbury Democrat., 1938-10-14
WEEKDAY DINNERS

Cream OF Onion Soup
Pork Chops with Apples
Baked Idaho Potatoes
Buttered Cabbage
Mustard Pickles
Spiced Peaches
Cookies
Coffee
Tomato Juice Cocktail
Hot Boiled Ham
Escalloped Potatoes
Spinach with Onion
Cottage Cheese Salad
Baked Apples
Coffee
Cream Of Spinach Soup
Salmon and Potato Puff
Buttered Peas or Green Peas
Grilled Tomatoes
Orange and Grape Salad
Cheese Waters
Coffee
FOR LUNCHEON
Cream OF Tomato Soup
Ham Hash-Poached Egg
Buttered Toast
Mixed Pickles
Sliced Bananas-Cookies
Tea
Clam Broth
Cheese Pancakes
Tomato and Lettuce Salad
Orange Tapioe1
Tea
The Waterbury Democrat., 1938-10-14
CANNED PUMPKIN PIE

3 tablespoons preserved pumpkin
egg
tablespoon flour
2 cups milk
teaspoon ground ginger
Pinch OF salt.
Beat the egg we'll, mix ginger
with flour and slowly add the
milk: add 10 the beaten egg, toll
Rether with pumpkin. Pour into
an unbaked pie shell and bake
slowly for about IS minutes. Pies
made in this way have an especial
" fine flavor.
The Waterbury Democrat., 1938-10-14
October Menus
FOR BREAKFAST
Stewed Ripe Plums

FOR BREAKFAST
Stewed Ripe Plums
Steamed Oatmeal-Cream
Toast-Jam
Coffee
Sliced Fresh Pineapple
Corn Meal Mush-Cream
Toasted Bacon Roll
Coffee
Chilled Tomato Juice
Mushroom Omelet
Buttered Toast
Coffee
MEATLESS MEALS
Lima Bean Chowder
Stuffed Baked Potatoes
Buttered String Beans
Dreamed Spanish Onions
Tomato and Lettuce Salad
Rice Pudding
Coffee
Cream Of Mushroom Sauce
Escalloped Cabbage au Gratin
Escalloped Carrots and Peas
Picked Beet Salad
French Apple Pie
Coffee
Chilled Fruit Juice
Stuffed Egg Plant
Fried Tomatoes
Dreamed Celery
Apple Sauce
Egg Salad-Mayonnaise
Hot Ginger Bread
Coffee
The Waterbury Democrat., 1938-10-14

THE good old shortcake comes
! into q new lease on life-with
the delicious seafood recipe offered
here. And you can choose your
favorite such as shrimp or salmon,
tuna fish or crabmeat. There will be
cries Of delight when this sestful
dish makes It's appearance.
sEAFoop sHoRTcAkE
. cups -four 4 tablespoons
21s teaspoons butter
baking Y cup thick
powder sour cream
1 teaspoon salt / egg
u teaspoon soda
Mix and sift the -four, baking pow.
der, salt and soda. Cut In the butter
with two knives or rub in with the
fingertips. Add the sour cream COM
bined with the slightly beaten egg
and stir Just enough to moisten the
dry ingredients. Put in q buttered
The Waterbury Democrat., 1938-10-14
ENGLIsH WALNUT PIE

INTO q baked pastry shell pour
the following custard mixture:
two cups milk. half cup sugar, two
teaspoons cornstarch. one tea
spoon melted butter. Cook the
custard until thick, flavor with
vanilla and fill the crust. Roll
quarter cup walnut meats with a
rolling pin and sprinkle over the
custard. Cover with O meringue
made with the two egg whites
beaten until stiff and slightly
sweetened. Brown for five min
utes in O slow oven.
The Waterbury Democrat., 1938-10-14

In France, IN 1857, q SOW was
hanged for murder, and her six
pigs we're prosecuted "a accCmpiices'
The Waterbury Democrat., 1938-10-14
Kitchen
Comment

When mixing liquids and solids,
always stir the liquid into the solid,
adding q little at a time and mix
ing thoroughly after each addition.
When adding cornstarch. arrowroot
or any starchy thickening agent 10
hot liquid, first mix II with enough
cold water or milk to make q thin,
smooth paste; then pour II slowly
inte the hot liquid, stirring con-
stantiy until thickened and perfect
ly smooth.
TO make bread crumbs for fried
foods, crate the crumbs directly
from the loaf Of stale bread and
the crust will have q more delicate
color than when dried crumbs are
used. Dried crumbs are better for
Juicy dishes, such as escalloped re-
cipes. Crumbs for the tops Of dish
should be mixed with melted butter
over the fire instead Of being APP
piled dry. with dots Of butter added
afterward.
FOR inarinating meats, fruits or
vegetables for salads O tart, well
seasoned mixture Of vinegar and oil
Is required. Three tablespoons Of
vinegar TO two Of oil Is the usual
proportion; seasonings may be one
teaspoon Of salt. quarter teaspoon
pepper, one teaspoon lemon Juice. q
sprig Of parsley and one bay leaf.
-
Wine cookery makes necessary q
little adjustment In the matter Of
seasoning. as wine increases the
taste OF salt. Therefore, do not
season the dish In which wine Ia
used until after the wine has been
added More salt can always be
used. II needed, too much Of It cam
not be remedied.
Never wash sleeves or cOlanders
IL soapy water which may collect
I'll TIE little holes or netting and
cause the food % taste Of Il. Scrub
fhmb6 lalenells with q Bti6 brush ana
The Waterbury Democrat., 1938-10-14

Remember that all the good food
you can eat will not make or keep
you in good health unless you also
have an adequate amount OF rest
and sleep. fresh air. exercise and
play.
The Waterbury Democrat., 1938-10-14

very hot water. using little soda
II desired.
The Waterbury Democrat., 1938-10-14

With lamb: Walnut catsup; sweet
gherkins; archovy sauce, preserved
ginger; sauce diable; mango chut-
ney; melon mangoes; picked spiced
grapefruit sections.
Morgan County Democrat. (McConnelsville, Ohio) 1886-1943, 1938-06-09

tonsils removed the latter part OF
last week at the GAINESVILLE clinic, is
getting along nicely and has return.
ed to her work at the county treas.
urer's office.
Garnet Ellis is:visiting at the home
of her sister, Mrs. Weir. Kern and
family of Stockport s
Mr.. and Mrs. Leonard Nolan
spent the week end with relatives
in GAINESVILLE
Mr.. and Mrs. Everett Click and
daughter Roberta of Columbus arc
spending the summer with Mrs
Clicks brother, Paul Reed.
Mr.. and Mrs. Homer Clawson OF
indianapolis, Ind, have returned
home, after short visit with the
family Of her sister, Mrs. John Por-
ter.
C. T. Crooks, who has been in a
cast for about Is weeks as a result
of a fractured hip, has recently had
it removed. He is improved little
in health, and has gained consider
able weight.
Paul Massey and family and Der
mont Albright spent Sunday even
ing with the latter's parents, Mr.
and Mrs. Fred Albright, near Nicely
Vile.
Hayes Parsons and family OF
Beverly spent Sunday at the Earl
Kimball home.
Morgan County Democrat. (McConnelsville, Ohio) 1886-1943, 1938-06-09
Spurrier Ridge

1 We wish to correct a mistake In
our items last week. Miss Engle OF
PIT Pleasant, w. Va, and Of Inter
cession City, Fla, will conduct her
meetings at the Spurrer school
] house, and not at Mt. Zion church.
Mrs Bert woodward has been Wis
! iting VIM woodward and wife, and
| VIM. Farnsworth and family, from
Friday week until Saturday.
Mrs. Fred Joy and Mr.. and Mrs.
| Chas. Rookie were Wednesday even
| ing callers of Don Adrian and fam.
| lily.
Mrs. Chas Vincent and children
Vance, June and Joy of Millfieid
were week end visitors of Mrs. Eliza
Shook. June will visit with rela-
tives for some time.
Mr.. and Mrs. N NJ. Wood spent
Sunday afternoon with Mr.. and Mrs.
Otto Hines and Earl Wood, and
family.
Mrs. Don Adrian and children
Myron and Kathleen were Thursday
evening callers of Lizzie Adrian.
Emmett Brown has been spend
ing a few days at Harvey Halo
wells.
Mr. and Mrs. Lee Howard were
Sunday guests of Bert Carpenter
and family of Federal.
The L. A. S. Of Joy met Tuesday
with Mrs Vern Grigsby.
Charley Ellis and family of Som
erset are spending their vacation
with Mrs Wagner of Joy.
Betty Jones spent last week with
relatives in Bartlett,
c. o. Thomas and family were
Sunday visitors of Mr.. and Mrs. j.
L. Glass.
Mr. and Mrs Chas. Ollie and
three daughters were Sunday dinner
guests of Mr.. and Mrs. Chas. Wood
yard.
Louisa Woolman was a Friday af-
ternoon caller of her friend Vida
Newton.
Mr.. and Mrs. Rogobin of Cam
bridge were Wednesday afternoon
callers of Commissioner N. NJ. Wood
and family, and Mr.. and Mrs. Dale !
Ellis were Wednesday evening call
ers.
Wayne Adrian visited with Clyde
Spurrier, Sunday afternoon.
Lizzie, Bernice and Wayne Adrian
were Monday callers of Mrs. A. l..
Morgan County Democrat. (McConnelsville, Ohio) 1886-1943, 1938-06-09
East Grove

Lee Mills and family and Frank
Mills spent Sunday at Bob Mills.
Mr.. and Mrs George Abel of Nal
ia and Mr.. and Mrs. Orin Abel went
to Parkersburg Sunday, to see theil
uncle, Elmer Abel, who has been
quite sick, but is improving slowly
Mr.. and Mrs. C. E. Pennell were
Sunday visitors at Geo. Johnson s..
Mrs. Harry Randall and sons and
Carlton McPeak spent the week END
with relatives in Columbus.
Mr.. and Mrs. Frank Fitch and
Mrs. Beatrice PEBBLES and son Ron
ME were Sunday visitors at Mount
vile.
Charles Mills and Doris Coleman
We're among the boys in the agricul-
'ture class, who spent Friday and
Saturday in Columbus.
Mr.. and Mrs. Miles Johnson and
Hiram Mccain, who has been stay
ing at Johnson's, went to Circleville
Sunday, to visit Mr. McCann's
daughter with whom he will spend
some time Mr.. McCann who is 80
years young, is. "a Civil war soldier.
Morgan County Democrat. (McConnelsville, Ohio) 1886-1943, 1938-06-09
Sharp Ridge

Dale Divers of Nelsonville CCC
camp spent Saturday and Sunday
with his parents here.
The seniors from York high
school returned home Friday night
near midnight from their trip tc
Washington, D. C. On their return
trip they drove the skyline route
and said they could not hear any
thing for quite distance. From
all reports they saw a great deal of
what may be termed educational;
things many Of their parents never
have seen nor expect to see The
distance covered in all by one car
was around 1900 miles. &
Jerusalem Lutheran League is
sponsoring an ice cream social at
the home of Mr.. and Mrs. Ivan Doz-
er, Saturday evening, June II.
Mr.. and Mrs. Harvey Snyder and
two sons, and Ida Wilson, who has
spent the past several weeks at the
Morgan County Democrat. (McConnelsville, Ohio) 1886-1943, 1938-06-09
MOuntville

Mrs Ethel Walton and children
and Miss Lucy Williamson of Wells
ton are spending a few days with
relatives and friends here.
Rev. and Mrs. ARA Ball of Lib
erty ridge moved last week to, their
home at Calvary.
E. l.. Boards had as their guests
last Monday, his mother, Mrs. villa
Beard, and his sister, Mrs. Mary
Lane, and family, of Lancaster.
Mr.. and Mrs. e. D. Able and Miss
Ardith Able of near Pennsville and
Miss Kathleen Phillips Of Calvary.
and Mr.. and Mrs. Harold Able of
Glouster. enjoyed home made ice
cream and cake at the home of Mr..
and Mrs. Lawrence Able, last Mon
day evening.