davidaulloa/AmericanStories huggingface dataset:
Glacier County chief. [volume] (Browning, Mont.) 1931-1940, 1939-09-15
RULES ON INDIANS

Attorney General H. J. Freebourn
has ruled that ward Indians are en-
titled to relief under the public well
fare act at the cost of the state, with
counties not required to reimburse
the state as in cases where relief is
granted other citizens. The ruling
was written for County Attorney
R. H. Wiedman of Poison.
Glacier County chief. [volume] (Browning, Mont.) 1931-1940, 1939-09-15
How Taxes Absorb Wages

AL taxes-couectedb by local. state
and national governments - have
grown to where they now are equal
to Is per cent of all salaries and
wages paid in the country.
Glacier County chief. [volume] (Browning, Mont.) 1931-1940, 1939-09-15

4 weekly newspaper published every
Friday at Browning. Glacier County.
The Waterbury Democrat., 1939-05-26
Zestful Vegetable Salad

Crisp salads are tempting sand- wiches are perfect warm weather fare. These salad-sandwich meals not only win the hearty approval of the family but also simplify meal planning for the homeaker.
 Here's a new vegetable salad to add variety to your salad-sand- wich meals. Green Bean Salad with Sour Cream Dressing is unusually attractive and good-and substan- tial! A generous serving of this sturdy salad plus sandwich (toast- cd cheese is a splendid choiceD fakes a mighty appetizing and satis- flying luncheon or supper plate.
 Green Bean Salad with Sour Cream Dressing
 1Io. ? can green string beans.
 small onion chopped fine.
 Salt and pepper.
 1-2 cup irradiated evaporated milk.
 1-2 teaspoon vinegar.
 Cut beans diagonally. Add onion and season with salt and pepper. Add vinegar to milk and stir until just blended. Pour over vegetables and let, stand in cold place an hour before serving. Yield: 6 servings.
 Green Bean Salad with Sour Cream Dressing is SO easy to make. too! The canned green beans are ready to use and the Sour Cream Dressing is made in a jiffy by mix ing vinegar with undiluted irradi- ated evaporated milk. This is one salad that can be made up ahead of time and improves with standing! The vegetables chill to pleasing cr.spness and the flavors merege savorily in the tart creamy dressing.
The Waterbury Democrat., 1939-05-26
Your Table Manners
Supper en Buffet

Supper en Buffet
 Servant or not = it's never a difficult matter to entertain de- lightfully when supper is arrang- ed for buffet service, guests are invariably in high good humor at these informal meals; each helps himself or perhaps the men guests fill the plates for the ladies; each decides where he wishes to sit.
 The buffet supper table is set much as you arrange a dinner table = except that no places are provided: There may be a center piece and candelabra, if desired. Trays of buttered finger rolls, sand wiches, bowls of salad, platter of cold meat, olives, celery, potato chips. are arranged conveniently. The coffee service goes at one end: plates and napkins, neatly stacked, and rows of forks and spoons oc- cupy the remaining spaces. If hot dishes are sereyd, room is reserved for them to be brought in at the last moment, and at the same time hot plates arrive.
The Waterbury Democrat., 1939-05-26
Scrambled Eggs The
 New Way

For breakfast, luncheon or sup per scrambled eggs is a popular dish. Here's a recipe for preparing scrambled eggs that's new and dif- ferent. Tn the last few minutes Of cooking, cream cheese is stirred into the eggs and = uhrn-m-m . what it does to the flavor! For a new taste thrill try:
 Scrambled Eggs with Hs Cream Cheese
 6 eggs
 1-2 cup irradiated evaporated milk
 1-2 teaspoon salt
 Dash of pepper
 ? tablespoons butter
 Package cream cheese
 Beat eggs. Add milk, salt and pepper. Melt butter in frying pan, and when bubbling hot, pour in the egg mixture. Stir occasionally to keep eggs from scorching, and when almost firm, stir in the cream cheese which has been cut in small pieces. Yield: 4 servings.
 In the preparation of scrambled eggs, undiluted irradiated evapor- ated milk contributes the qualities of cream richness of flavor and creaminess of texture plus a good ly amount of whole milk nutrients in combination with the needed vitamin D. The cream cheese also adds extra food value, so this new version of scrambled eggs is nour- ishing and satisfying as well as deli- cious.
The Waterbury Democrat., 1939-05-26

Fruit Filled Breakfast Ring
 2M cups sifted cake flour; 2h teaspoons double acting baking powder; teaspoon salt; 4. table spoons sugar; tablespoons butter or other shortening; l egg, slightly beaten: 2 tablespoons milk; melted butter; H cup brown sugar, firmly packed; 1 teaspoon cinnamon; X cup chopped walnut meats; 1a cup seedless raisins; 1 teaspoon grated orange rind. [
 Sift flour once, measure, add bak- ing powder. salt, and sugar, and sift again. Cut in shortening. Com bine egg and milk; add all at once to flour mixture and stir until all flour is dampened. Then stir wig orously until mixture forms a soft dough and follows spoon around bowl. Turn out on slightly floured board and knead 30 seconds. Roll into oblong sheet, x inch thick; brush with melted butter and sprinkle with mixture of brown sugar, cinnamon. nuts, raisins, and orange rind. Roll as for jelly roll; bring edges together to form ring and place on ungreased baking sheet. With scissors, cut finch slices, almost through ring, turning each slice outside up and pointing outer edges. Bake in hot oven (400' FL 25 minutes, or until done. Remove to cake rack and while hot spread with glaze made by combining 1 cup sifted confection- ers' sugar and 2 tablespoons milk (about). Serve warm or cold.
The Waterbury Democrat., 1939-05-26
The
 Cocktail Hour
Simple Canapes

Simple Canapes Cream together some sweet but ter and an equal amount of snappy cheese. All few drops of ta- basco sauce. Spread on fancy toast shapes and decorate with finely chopped olives.
 Mix together heaping table, spoon horseradish and package of cream cheese. Add I tablespoon finely chopped crisp bacon. Spread on toasted salt crackers and garnish with minced parsley. Cut pickled herring in marrow strips and place criss-cross on a square of toast. Decorate in the diamond spaces with chopped pilni- ento.
 Bronx Golden Cocktail
 1-2 Dry Gin
 1-4 French Vermouth
 IA Italian Vermouth Z st 1-4 Orange tjuice)
 1 Egg yolk
 Shake well in mixing glass with cracked ice, strain and serve.
 Jack Rose Cocktail
 1-2 Apple Jack
 Juice l lime
 1-2 Grenadine
 Shake well in mixing glass with cracked ice, strain and serve.
The Waterbury Democrat., 1939-05-26

As modern as "The World of Tomorrow" itself! And so up-to- the-minute that your guests shower you with exciting compliments on your cleverness! =.
 Here is a novel cake-and-ice cream miniature of the giant Try lon and Perisphere which tower over the great New York Worlds Fair, and you can be first in your crowd to serve them. These amaz- ing buildings leave an indelible inn pression on every visitor to this vast, colorful spectacle. And this easy, delicious, appealing treat is sure to make just such an impress sion on your party guests!
 Here are the necessary directions:
 Almond Ice Cream
 2 packages vanilla powdered
 freezing mix I.
 2 cups cold milk
 h teaspoon almond extract |
 2 cups whipping cream
 Whip cold whipping cream in a bowl until it holds it's shape = no more. Add powdered freezing mix to. cold milk, beat with egg beater until smooth. Mix thoroughly with whipped cream without beating. Stir in almond extract. Pour into freezing tray. Place tray in freez- ing compartment and freeze until firm but mellow = about 3 hours. To serve. dip out with scoop. or
The Waterbury Democrat., 1939-05-26
Kitchen Comments

When you have tried all the usual ways of cooking rhubarb, re- member that it can be scalloped. too. Clean and cut rhubarb in half inch pieces. In buttered pudding bowl. put layer of bread crumbs, then a layer of the rhubarb. Sprinkle with sugar, cinnamon and dots of butter. Add more crumbs and fruit and seasoning until the dish is full. Bake for about 30 minutes and serve while still warm, for dessert.
 Did you know that you should never spread meringue upon a hot pudding or pie? If you do, 1t will shrink and flatten when you put it into the oven to brown. Also, if the oven is too hot, the meringue will become tough and wrinkled. And if the oven is too cool, the meringue will become liquid and fall.
 You can keep brass from tar nishing if you will rub over the cleaned and polished surface with a slice of raw potato. Old pewter that is badly blackened can be cleaned by soaking it for a day or two in a quart of water to which you have added a piece of potash the size of a nut. On removing from the water rub the surface of the pewter with a cork dipped in oil polish with a channels and whiting. After this treatment the pewter can be kept bright merely by washing with hot water and soap.
 You may scoff at hash as a left over dish, but if you make it this way. am sure you will voice noth- ing but praise from henceforth: To two cups of chopped leftover roast or cooked meat add two cups of cooked rice, two tablespoons of fine- ly chopped onion, one half green pepper, chopped, and two cups of rich milk. Cook all together for five or six minutes, then add two we'll beaten eggs. Turn into a buttered pudding dish and bake until the senter is firm. Serve with tomato sauce, chili sauce, or roast beef bravy.
 A soft. comfortable and durable dish cloth can be made with four or more thicknesses of cheese cloth bound around the edges and quilted in blocks or diamonds about an inch in size. Cotton crepe, by the way, makes excellent dish tokels. It is cheap, without lint and looks quite
The Waterbury Democrat., 1939-05-26
THE CHEF SUGGESTS Fancy Ice Creams That Can Be
 Made At Home Easily, Quickly
By JOSEPH BOGGIA
 Chef-The Piaza-New York

which can be used as the founda- ton for any number of fancy ice cream desserts. Different favorings can also be used to, give variety to the recipe.
 very often prepare surprise forms, using the French ice cream. Pack a fancy mold with the frozen cream, insert in the center some fresh fruit. strawberries, per- haps, or wedges of sliced orange arranged in petal fashion, with a hazel nut or little mound of chopped nuts for the center. or halved maraschino cherries filled with chopped nuts arranged in a circle with tiny green leaves sug- gested by slivers of citron.
 Here is an exceptionally fine recipe for automatic freezing. It may be made in the form of a layer cake or a loaf:
 Frozen Plaza Pudding
 In the bottom of a loaf pan that will fit in the freezing unit spread a layer of the cream and over it arrange pound cake slices, so that the cream is neatly covered this time of a different color and flavor then a layer of cake; another layer of cake, and so on until the pan is filled. Set in refrigerator until ready to serve. Unmold, dec crate with candied fruits, rose leaves, violets, or any appropriate garnish. Send to the table cx a chilled platter. to be served by the hostess. The loaf should be about four inches high and served in slices about the size and thickness of bread. Any liqueur flavor may be used in making this recipe, or use one layer of vanilla, one of fruit, one of nuts and one of liqueur.
The Waterbury Democrat., 1939-05-26
Pleasing The Man
BY CHLOE JAMESON

AS protection against re- frigerator raids before retiring, or following the long spring eve- ming drices, protect yourself by hav- ing ready some Insignificant but appetizing little snack that you can offer the man before he thinks of going to the ice box himself. There are any number of tidbits that can be provided at little or no cost. And it is good night gesture which never fails to please.
 In some stores good brand of Norwegian sardines can be found in smal ltins for as little as seven cents. Have them ready for a quick spread. Remove them from the oil, scrape off the loose skin, if desided, chop them or flake them and mix with lemon juice, a little onion juice and chopped parsley. Put in an air-tight jar and set in the refrigerator until wanted. Spread OhA 4ACcA4y llduC COdSt dllu ScIVe WlL1l glass of ice dtea or cold beer just before retiring. If you think of it, thin slices of hard-boiled egg add much to this tasty canape-sand- wich made of chopped raw beef. Get the best grade of beef for this, of course. A half or quarter pound will be sufficient for the bedtime snack Mix with it little onion chopped as fine as possible, or on- ion juice will do; add plenty of salt, a few drops of tabasca and a little minced parsley. Spread on freshly made toast and serve with a galss o fbeer. This is a very healthful night-cap, by the way,nourishing and good builder.
 Avoid cheese as much as possible late at night unless it is cot tage cheese or very light cream cheese. And serve it sparingly; just enough to take the edge off the drivers appetite. Cottage or cream cheese spread on hot toast or crack CTS and sprinkled with finely minced tongue or ham is great favorite.
The Waterbury Democrat., 1939-05-26

shape into balls with tablespoon. Serve with apricot sauce. Makes about 3 pints. ...-,-e. Apricot Sauce ..
 A lb. dried aprscots (N cup)
 2 cups water
 1a cup sugar
 3 tablespoons lemon juice
 A cup light corn syrup
 Pinch salt
 . Wash apricots thoroughly, re- moving any dark spots. Put in saucepan, with the water, cover, and slowly bring to boil; Simmer until very tender, about hour. Rub through sieve, with cooking water. There should be about. 1A cups puree and juice; add enough water to make 2 cups. Add remain. ing ingredients, bring to boil, and boil 5 minutes, stirring constantly. Makes about 2 cups. To Make TryIon
 Choose close-textured butter cake such as pound cake. Cut into three-sided pyramids about 5 inches tall, having as bases equilateral triangles with 1ia to 2 inch sides. Frost with 7-minute frosting to which a few drops of lemon juice have been added to make 1t spread easily. To frost easily, lay trylons on waxed paper and frost sides in this position; when dry, turn and frost third side.
The Waterbury Democrat., 1939-05-26

tendency to experiment with diff ferent combinations and new com binations and new recipes in the effort to obtain novel results.
 At The Plaza a reputation for creams of superb fineness. and velvety texture, many of the most impressive desserts are made up- on a foundation of plain French ice cream for which I give you this recipe :. simple and inex- p>nsive enough to be made at home:
 French Ice Cream
 l pint cream
 pint milk --.----, ~.y-. -, .~.-
 l cup sugar r,
 6 egg yolks <
 Vanilla to taste
 Scala milk in double boiler, beat yolks of eggs together with sugar until light and smooth. Stir scald- ed milk slowly into the beaten eggs and sugar. Put this into the dou- ble boiler and cook, stirring con- stantly until the mixture thickens so that it will coat the spoon. Re- move from heat at once, when this point is reach, add the cream and fiavoring and stir until partly cooled. When cold, freeze in the usual manner. This makes a de-, licious, solid. fine-grained cream
The Waterbury Democrat., 1939-05-26

You can freshen milk that is beginning to sour if you will add to it a little bicarbonate of soda about one-fourth teaspoonful to a pint of milk = then boil the milk and it will be sweet and keep for some time.
 An economy note when whipping cream is this one which suggests the addition of tablespoon of con- densed milk to bottle of whipping cream. This increases the amount of the cream when whipped, and also gives richer flavor.
The Waterbury Democrat., 1939-05-26
TUNA FISH A LA KING

Melt 3 tablespoons butter, add 3 tablespoons flour and mix to a smooth paste. Add gradually cups of milk, and stir until the sauce is thickened. Cook minute or so and add 1-2 pound canned tuna fish 1-2 cup cooked pears, 3 tablespoons sliced stuffed olives, tablespoon chopped green peppers, salt and paprika to taste, and a dash of Worcestershire.
The Waterbury Democrat., 1939-05-26
THousAND IsLAND DREssINo

Combine and mix thoroughly 1-2 cup mayonnaise, IA cup chilli sauce l-2 cup India relish, 1-2 teaspoon powdered sugar. If desired, you can greatly improve the dressing by add ing 1-2 cup of cream beaten until stiff and folded into the dressing just before it is served. This adds to the richness of the dressing but is not necessary.
The Waterbury Democrat., 1939-05-26
nd T Isll I.[ I:l[ :lIIs l{ food zs

but boiling over the minute the back is turned. To prevent this, drop piece of butter into the kettle when the boiling begins, and it will control the steam and the bubbles So that they will stay inside where they belong.
The Waterbury Democrat., 1939-05-26

A nice blended flavoring for chocolate icing is achieved by us- ing coffee to moisten the confectioIi- CTS sugar instead of water For white boiled icing, one-half tea ' spoon of almond fiavoring with one teaspoon of orange juice and lit tie grated orange rind. VI,
The Waterbury Democrat., 1939-05-26

vious reactions. the first. frog en desserts are much more im- important t h a n ever before, and they come more frequently, more easily to home t a b l e s. Sec ond, there is a de- mand for greater xvn vs1 n kxr n
The Waterbury Democrat., 1939-05-26

well ordered home this is not, true. New break. fast dishes con. stantly appear to please and de- light - some thing like this fruit fil1e d hrAakfast ring:
The Waterbury Democrat., 1939-05-26

When square, triangular or fin- ger-length sandwiches are desired the crust should be trimmed even-' ly and the sandwich cut into the desired shapes. When several kinds of sandwiches are to be provided it is good idea to have the sape indicate a variation in the filling. For round canapas and sandwiches or fancy shapes, SC sharp cutter and do not trim the crusts before cutting.
 Green vegetables have way of behaving very well when watched,
The Waterbury Democrat., 1939-05-26

as well unironed as it does carefully laundered. There are some smart effects in printed cotton crepes, and since the colors are fast, they may be used for this purpose.
The Waterbury Democrat., 1939-05-26
Varied Breakfasts

L-By FrGs,ces Lee Bdyt0n-
 DREAKTAST is more likely to D become a routine meal than either lunch or dinner. In the
The Waterbury Democrat., 1939-05-26
Two Repeat Recipes

A repeat" recipe is one that
 makes the kind of dish we serve
 over and over again. It's the type
 that rates a preferred position in the permanent file. Here are two recipes for a salad
 and dessert-ideal for May, and just as good for June, July and all
 the other months: ~
 EGG AND VEGETABLE SALAD 1 package salad gelatin (aspic)
 l cup boiling water l cup cold water 1-2 teaspoon salt l-4 teaspoon paprika I tablespoon lemon juice tablespoon minced onion 2 hard cooked eggs, chopped 2 teaspoons chopped parsley 1-2 cup cooked peas IA cup grated raw carrot Dissolve salad gelatin in boiling
 water: add cold water, salt. paprika
 lemon juice and onion. Chill until
 mixture begins to thicken then add
 chopped eggs and vegetables. Pour into moulds and chill until firm
 Serve on lettuce with salad dressing.
 6 servings.
 STRAWBERRY BLOSSOM TART 1 package gelatin dessert (strawberry fiavor) l cup boiling water l-2 cup cold water | cup crushed strawberries r. 1-4 cup powdered sugar 1-S teaspoon salt l-2 cup cream, whipped and swectened Dissolve quick-setting gelatin in
 boiling water: add cold water, strawberries, sugar and salt. Chill until very thick hut not set. Pour into baked pastry shell and ehiIl until firm. Garnish top with whip- ped cream and sliced strawberries Makes one small pic.
The Waterbury Democrat., 1939-05-26

In these days of quick and con-. venient methods of making ice cream at home, there are two ob-
Henderson daily dispatch., 1939-12-13
Christ Methodist
Auxiliary Meets

The circles and the Auxiliary of
Christ Methodist church held joint
session Monday afternoon at the
home of Mrs. J. M. Baity, with Mrs.
J. R. Tompkins as assistant hostess.
Circles were presided over by their
chairmen and business session was
conducted separately. Following this,
the president, Mrs L. R. Gooch, call
ed the auxiliary to order and the
meeting was opened with the singing
of 'Silent Night" Devotions were
conducted by Mrs. c. L. Finch.
Following various reports from
committees and circle leaders, the
auxiliary voted to provide for a
needy family at Christmas. 1t was
also decided to have candlelight
watch service at the church Sunday
night, Dec 81, at 10 o'clock.
The secretary, Mrs. w. B. Hight,
read a letter OF greeting and welcome
into the new Methodist district from
Mrs. Quincy P. Hood, chairman of
the Raleigh district The meeting was
closed with prayer, by the pastor,
Rev. T. j. Whitehead.
A salad plate with coffee was ser
we'd during the social hour by the
hostess.
Henderson daily dispatch., 1939-12-13
SLIM FROCK HAS SURPLICE
NECK
PATTERN 9O86

Even the dullest household tasks
have edded zest with a neat, crisp
frock like Pattern 9086 to work about
in. Marian Martin has designed it
along easy-fitting lines. See that flat
tering crossed-over neckline-nice
Shirring or fullness below the should
er yokes keeps it from pulling apart
or stretching out of shape. Take your
choice of a double-breasted style or a
side-fastening version; have sleeves
short or three-Quarter length. Lace
makes pretty edging, or may be US
ed to trim a scalloped collar and trim
little cuffs, which are smart in self
fabric or contrast. Don't you like the
slim lines Of the panelled skirt?
Pattern 1886 may be ordered only
in WOmen's sizes "a, 36, 80, 40, AZ, "A,
46 and 48. Size 36 requires 5 1-8
yards 35 inch fabric.
Send FIFTEEN CENTS in coins
Tor this MARIAN MARTIN pattern.
Be sure to write plainly your SIZE,
NAME, ADDRESS, and STYLE
NUMBER
Send your order to Henderson
Daily Dispatch, Pattern Department,
232 w 18th ST. New York NJ Y.
Henderson daily dispatch., 1939-12-13
Library Council
Has Good Program

On Tuesday during activity period
at Henderson high school the library
council Of the school had an eniov-
able Christmas program. After the
program, each member gave an in
expensive gift to the person whose
name she had drawn.
The circulation of books for No
Vember was the best so far this fall.
The total number was 857 and the
majority Of these were non-fiction
which shows increasing interest in
factual books. Biographies are be-
coming very popular with students.
especially the newer fictionized bio
graphies.
Two copies of North Carolina Oc-
cupatlOnS' came to the library re-
Gently from the Business and Pro-
fessional Women's Club. The seniors
especially find these booklets helpful
IN their vocational work.
A new set of reference books WAS
added this week. The New Human
Interest Library bound in six VOL
umes has much interesting material
prepared especially for junior and
senior nigh schools. The books will
be on the shelves this week.
The seniors have been WORKING
hard recently on their vocational
papers for commencement. A dozen
books on vocations were secured
from the University Extension Ii
brary. These, added to the library
owned copies and pamphlet materials
ALREADY collected, make a very us
able reference shelf on vocations.
Henderson daily dispatch., 1939-12-13
SAFETY SCHOOL FOR
DRIVERS OF TRUCKS

Raleigh, Dec. ia two-day
safety school for truck operators will
be conducted at State College Jan
17-18, Director Edward w. Ruggles,
Of the college extension division, an
nounced today.
Experts in various phases Of high
way transportation will lead discus
sions in the two-day program de-
signed to acquaint truck operators
will be open to operators, drivers
copied practices in safety. The course
will be ope nto operators, drivers
safety supervisors, dispatchers anC
anyone else interested in safe trans
portatiOn.
Cooperating with the college ir
presenting the course are the North
Carolina Truck Owners Association
the State Industrial Commission ano
the State Highway Safety Division
Operators expecting to attend are
urged to make application with Di-
rector Ruggles at once.