davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1939-03-06
--WE, THE WOMEN- Here's Quiz
 For Judging Your Escort
RY RUTH MILLETT

Ted Peckham who introduced the escort service to feminine America, and the correct young men from the best colleges who do the escorting for him, have voted Marlene Diet rich the worlds most escortable" woman.
 Not because of her face, figure,
The Waterbury Democrat., 1939-03-06

m U mites s have blinked the re- sponsibility. The annual toll of life is increasing by thousands, a n d children are the majority of vic- tins.
 The issue can- not, be evaded much longer, I feel sure, on the grounds that the "kids should have a break" as one legislator s a i d. No one wants to
 A
The Waterbury Democrat., 1939-03-06
Latest Styles
WOMAN,S REALM
HOzC To Keeb Well
By DR. WILLIAM BRADY, MD.

sessh ssa .ysasre to eneesed Letter. sAeua be
  answeEea feRy 1e  . Waterbugy UesnOck@GR
The Waterbury Democrat., 1939-03-06
WASHING MIXED FABRICS

A safe rule to follow when laun- dering fabrics woven of mixed ma terials is to use the same care that you would for washing a material made entirely of the least durable threads.
The Waterbury Democrat., 1939-03-06
RAISING A FAMILY
Laws Can Help Guide |Bicyclists
BY OLIVE ROBERTS BARTOl

What does your community or your state do about bicycle regula- tion2
 It is high time that the two- wheeler be given a definite status of some sort. So far most com-
The Waterbury Democrat., 1939-03-06

T eyes My Darling Daughter "secret Service Of The Airs
The Waterbury Democrat., 1939-03-06

CAttOL1NE CHATFIEID CYCLE OF THE SEASON: man quickly loses his tast when the winter weather in; unles wife clever enough to keep cheerful fire inside from the grey skies and drizzling rains.
The Waterbury Democrat., 1939-03-06

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  OH
The Waterbury Democrat., 1939-11-03
Frequent Colds Aid
 Low Vitality Rating
Resistance to Infections Mark of Animation Says
 Beatrice Hall, Democrats Dietitian

mixed diets. Careful records were kept of the number, severity and duration of the colds occurring in the groups. The results showed no consistent lessening of the number and severity of colds but did indi- cate a definite shortening of their duration. Tn one of these studies the vitamin A content of the diet was increased with vitamin- -A-rich foods. The food source was as ef- fective in lessing the duration of colds as were the fish-liver oils and the concentrates of the same vita min A value.
 The several excellent food sources of vitamin A make 1t possible to supply an additional 5000 units of vitamin A (reported as effective ill the study) in well-balanced and pal atable meals. The ease with which this may be done is illustrated by the factt hat three ounces of butter and one pint of milk alone, supply more than 5000 units. Dairy pro- ducts as group constitute the most important source of vitamin A in the American food supply. Green leafp vegetables and yellow vege- tables are also excellent sources of this vitamin.
 Connecticut Dairy & Food CounciD
The Waterbury Democrat., 1939-11-03
ig0[slSE T EI:l1 I:lL Isl ! ls sl[:l IIs([l1 Food
Lamb Available
 |An-Year Round

It is a distinct advantage to housewives that lamb is available the year around, in the fall as well as in the spring. This means that this meat can be included on the menus to add the needed variety.
 Not only Is lamb a wise choice for the company meal or special dinner, but also the economy meal when just the family is home. "There are enough cuts of lamb" says Inez s. Wilson, home econo- mist, ito suit every purpose" Here are suggestions for two cuts which are very practical for family meals, yet are nice enough for company.
 Cushion Style Lamb Shoulder Have square-calt lamb shoulder boned and sawed on two sides at the market. Insert a corn stuf1ng into the cavity made by removing the shoulder bone, and sew or skewer the edges together. Place the shoulder fat side up on rack in an open roasting pan. Put in a slow oven (300 degrees F.) and roast until done. Allow forty to forty y-f1ve minutes per pound for roasting at that temperature.
 Corn Stuffing
 2 cups corn pulp 2 cups bread crumbs
 ? tablespoons powdered celery leaves
 2 tablespoons green pepper 2 tablespoons melted butter Salt
 Pepper
 Combine corn and bread crumbs. Add seasonings and use as stuff1ng for lamb shoulder. Lamb Breast Chops Have breast bone removed from a lamb breast and a pocket cut along the bone from the larger end. Have this pocket packed tightly with ground lamb. Chill then cut into slices between the ribs. These may be broiled or praised. To broil, turn the regulator to high" Place the slices on rack in broiling oven so that there is dis tance of about three inches between the top of the meat and the source of the heat. Brown the meat on one side, season, and finish the cooking on the second side. Allow about flf- teen minutes for broiling. Serve im- mediately.
 To praise, brown the stuffed breast slices on both sides in hot lard, sea- son, then add a small amount of hot water, cover tightly and cook slowly until done, about forty min utes.
The Waterbury Democrat., 1939-11-03
SPECIAL TREATS .
BY BETTY BARCLAY

Special treats are not only for guests but for the family when alone Try to serve an unusual cake, a pie with different filling or an ice cream dessert with an unusual flavor at least twice week. You will be delighted when you see how much this improves your menu Here are two recipes that are cer- tainly unusual" and just as surely delicious:
 Russian IcebOx Cake
 package chocolate arrowroot
 pudding
 cup milk
 cup strong dated coffee
 l-4 cup sugar
 Few grains salt
 cup cream, whipped Sliced sponge cake.
 Mix chocolate arrowroot pudding with milk and coffee; bring to boil : cool. Add sugar and salt to whipped cream; fold into cold pudding mix ture. Line sides of a round or square pan with the slices of sponge cake: pour into pudding mixture; place layer or sponge cake slices
The Waterbury Democrat., 1939-11-03

klVt LILLY bhoVy and wholesome (but quite economi- caD-these desserts-and fit per- fectly into our discussion of saving without notiveably doing so.
 I have a number of pet coffee recipes that I wish you would try from time to time and see if they do not invest your menus with a certain new appeal.
 While still enjoying steamed buildings, try serving them with a coffee hard sauce instead of the usual plain flavoring. Make a coffee extract for this purpose, using quarter cup finely ground coffee, two thirds cup of sugar, one cup boiling water and half teaspoon vanilla. Mix coffee and sugar and add boiling water. Boil 10 minutes and strain through a doublbe thickness of cheese cloth. Add vanilla and pour into bottle and store in a cool place. Use Grom one teaspoon to two or three tablespoons, depending upon the strength of flavor desired.
 A hot mocha sauce is excellent with vanilla ice cream, giving in a richer form that luscious flavor one gets as one takes a sip of hot fragrant coffee following a spoon- full of ice cream. To make the sauce scald one and half cups of milk with half cup ground coffee and let stand 20 minutes. Mix sugar, cornstarchc and salt in the proportions of one third cup of sugar, half tablespoon cornstarch and one sixteenth teaspoon salt, and pour on gradually the hot coffee infusion which has been strained. Cook five minutes while stirring constantly. Serve hot.
 And you have no idea how creamy and delectable a dish is Coffee Souffle, when made ac- cording to this recipe:
 Coffee Souffle
 li-2 cups coffee infusion
 Ia cup milk
 Ia cup sugar
 l-4teaspoon salt
 2 eggs
 l-2 teaspoon vanilla
 l tablespoon gelatin
 Mix the coffee infusion, milk, oneshalf the sugar, and gelatin, which has been soaked five min- utes in two tablespoons cold water; then heat ir a doublbe bell CT. Add remaining sugar, salt and yolks of eggs beaten until thick and lemon colored. Cook until mixture thickens, stirring con- stantly. Remove from fire and fold in whites of eggs beaten until stiff and dry. Add vanilla. Turn into a mold, chill, and serve with whipped cream.
The Waterbury Democrat., 1939-11-03
Marmalade Squares

I [ There is no low about making bis- cults round, so for variety these are cut with a small square cutter. Roll tie dough about 1-4 inch thick and cut in small squares say to 1-2 inches each way, Put IA cup gram ulated> sugar in a saucer and mix in 2 teaspoons grated orange rind, rub ping 1t in with the fingers. Brush tl.e biscuit squares with melted but ter, nave a depression in each with ten thumb and fill with orange or apricot marmalade. Sprinkle the favored sugar over each square, place the biscuits on 8 greased bak- ing sheet and bake in & hot over 400 degrees--for IS minutes. Serve warm.
 Cinnamon Twists
 Roll the dough in large sheet about 1-8 inch thick. Spread with 3 tablespoons softened butter and then with layer of soft brown sugar mixed with cinnamon-1-2 cup sugar and 3 teaspoons cinnamon. Cut the dough in three inch squares and fold each square in three layers. Twist from each end, place on greased baking sheet and bake in hot oven-400 degree-for 15 min- utes. Serve warm.
 Nut Rolls
 Roll the biscuit dough about IA inch thick and cut in good sized rounds. Spread with softened but ter. Mix l cup chopped pecan nuts with tablespoons borwn sugar and l tablespoon evaporated milk and place a teaspoonful of the mixture on each round, putting it so the up- per half can be folded over like a 'pocketbook" roll. Pinch the edges firmly together, place the rolls on a greased baking sheet and brush with milk or softened butter. Bake l5 minutes in a hot oven-400 de- grees-and serve warm.
 Tests made by large baking com- pany show that aluminium baking sheets produce more evenly brown ed biscuit or cookie than sheets made of other materials. Also that dat baking SEeets are better for cookies and hlscuist than pans with high sides, since the heat reaches the product more evenly.
 Copyright, 1889, by Our Family Foodl
The Waterbury Democrat., 1939-11-03
-8attq Ccoc&et-1 M[11aN3l @1EL103 &EaD R&
prepared by Your NewspaperBetty crocker Home Service pepartmen,
A WORD ABOUT PUMPKIN PIES


 time that tOck of this column Not that have anything pumpkin pie that can surpass our Pumpkin Chiffon creation So we'll simply repeat this recipe and remind of how scrumpous worry possibility of the underust becoming ammy and limp and floating into the the filing You pastry when it is well cooled pile the filling in and there Pumpkin
 Pumpkin Chiffon Pie
 cooled baked snch pie shell 115 cups cooked pumpkin tbsp gelatin (No. 1 can)
 Sss Sssrn S:s5 :ssar cp.stss sss sss Sk SGt'
 cup) Meringue 2 tsp cinnamon 4 tsp. cream of tartar 1a tsp 6 tbsp. gTanulated together in top of double boiler Stir in the pumpkin Beat yos ans 5 n na n 5 en oradr % pses sD os { enS ws @ Cook until mixture hken and the aavors blended i9 saenb sE besep s S @ s B coa I mDss aS until it begins g minutss then 6eat until fluffy Nil ss 3 Ra RstRs @ sE % bs sn S: .S: @ :ay a ySS sys n Pumpkin P %sf s suggestions for dressing it up a bit:
 Instead of spreading whipped the toty dropping & % in % sen the s'f s dP honey nesting the fluffy heecy cream And it's marvelouy wsh and then sprinkle chopped toasted it. ILL Or you may make silky Chiffon Merngue to adOrn the hey will hold point really hold the po-not just achieve point that slips back into the white the minute back without tendency to backsdng begin beating of coneconers When the the and white to lovely cloud And into marshmaows from which the milk been carefully drained Then Chiffon Merngue all ready to pile spreading motion this hme-on cooled pumpkin pie just before serving.
 CyiRn kv cpnksyI
The Waterbury Democrat., 1939-11-03
BREAKFAST MEATS
 HAVE VARIETY

There is a growing tendency against the standardization of breakfast menus now-a-days Tn fact, the more variety that can be achieved in breakfast menus, the more likely breakfast is to become an important meal in the day.
 Among meats for breakfast, there is considerable variety. Any meats which are quickly prepared are suitable choices. Bacon and ham are popular favorites because their smoky flavor is very effective in whetting that early morning appe- tite. Canadian style bacon, little link sausages or sausage patties, broiled or panbroiled ground beef patties, lamb patties, and sweet
The Waterbury Democrat., 1939-11-03
(BY BEATRICE HALL)

The common cold lis one of the most familiar evidences of lowered
 resistance to infections. Frequent colds are probably more often re- sponsible than any other one fac- tor for low vitality ratings. A ques- ton of great practical importance therefore, is what can be done to reduce colds and thus interrupt this vicious circle.
 There has been much discussion regarding the relationship of cer. tain elements of the diet, and par ticularly vitainin A, to infections of the respiratory tract, including the common cold. This issue arose from the fact that in the absence of vitamin A from the diet of ex- perimental animals there is a change in the epithelial lining of the respiratory tract, a condition which lowers the resistance to bacterial invasion. On this basis 1t seemed reasonable to assume that an abun- dance or excess of vitamin A would act as a protection against infections and that the findings could be ap- piled to human beings. The con- troversy is still far from settled, but a few clinical studies, designed to show the effects of large amounts of vitamin A on colds, serve to shed some light on the question.
 These studies were similar in that for a specified period of time adults were given concentrated doses of vitamin A in addition to their usual
The Waterbury Democrat., 1939-11-03
New Biscuit Suggestions
BY JESSIE A. KNOX

There are an umber Of ways Of dressing up plain biscuit dough and turning 1t into all sorts of fancy shapes-honey biscuits for example, or marmalade squares, or cinna- mon twists, or nut rolls. Sound good, don't they? Here are the recipes 50 you can judge for yourself just how good they are.
 We start them all with the same kind of biscuit dough made like this: Sift 3 cups flour mixed with 1 teaspoon salt, 1-2 teaspoon sugar and 6 teaspoons baking powder. Rub in 2-3 cup shortening-any kind you prefer-and when well blanded chill the mixture thoroughly before adding the liquid. This may be either milk or water-we recommend milk for the added food value 1t gives. Mix to a soft dough with milk or water using about l cupful and add- ing it little at time so that the dough will be the righ consistency. Turn out on a houred board and toss lightly before rolling out. The ready mixed biscuit flour may be used if you prefer; just adding liquid and shaping in the same way.
The Waterbury Democrat., 1939-11-03
Honey Biscuits

Roll the dough to a scant IA inch thickness. Mix l-3 cup softened but ter with 1-3 cup strained honey, 1-2 cup chopped nutmeats and 8 pitted dates cut in small pieces. Spread this over the dough, roll up like a jelly roll, cut down in slices 3-4 inch thick and place with the cut sides up close together in well greased pan. Bake in a moderate oven-375 degree-for 25 minutes. Makes 12 to IS biscuits. Serve these warm.
The Waterbury Democrat., 1939-11-03

CAANV VA nAVOAA&- . favored desserts upon the menu, and the frequent choice of them by diners, espe- cially men. Yet at home the housewife thinks but occasionally of the many recipes that can be so deliciously c oncocted with coffee as the base. They are
The Waterbury Democrat., 1939-11-03
shall feature later:
 Apricot RoIy.PoIy

shall feature later:
 Apricot RoIy.PoIy
 2 cups sifted cake flour; 2 tea. spoons double-acting baking powd. CT; # teaspoon salt; 4 tablespoons butter or other shortening; 31 cup milk: melted butter; IF cups cooked, sweetened apricots, drain- ed and cooled; 6 tablespoons sugar.
 Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening. Add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediate. ly on foured board and knead 30 seconds. Roll K inch thick. Brush with melted butter, cover with apricots, and sprinkle with sugar. Roll as for jelly roll. Moisten edge and press against roll. Place in greased loaf pan with edge of roll on under side, brush with melted butter. and bake in hot oven (4OOs F) 25 to 30 minutes, or until done. Serve hot with an apricot sauce. if desired. Serves 8.
The Waterbury Democrat., 1939-11-03

A culinary soup can be made out of foods with which the family is all too familiar if one serves a skillett or one-dish meal. There's savory goodness to pork chops Drowned and cooked with Nina beans. Only one utensil and one top burner are required-which means aminimum of effort and fuel.
 Soak one and one-half cups dried lima beans overnight and drain
The Waterbury Democrat., 1939-11-03

bread crisps are other suggestions for meats to serve for the hearty and satisfying breakfast.
 Dreamed meat with toast or bak- ing powder biscuits makes a good breakfast dish. Any kind of already cooked meat may be used for this, says Inez s. Wilson, home econ- omist. Dreamed ham is very good, especially when served on toast.
The Waterbury Democrat., 1939-11-03

you have any specific cooking probm send letter requesting information prompt personal reply Please enclose
The Waterbury Democrat., 1939-11-03
Mocha Favored
 Desserts Popular
By EDITH M. sHAPcoTT

One think have noted with Interest when dining in hotels and restaurants is the repeated pres
The Waterbury Democrat., 1939-11-03
A Cold Weather
 Favorite

-By Frances Lee Barton--
 NTOW that cooking days" are IN here again I am suggesting some luscious hot desserts. An
The Waterbury Democrat., 1939-11-03

on top to cover. Let stand in re- frigerator about 24 hours. Turn out of pan to serve. Serves 8.
 Burnt Almond and Cherry Ice
The Waterbury Democrat., 1939-11-03

apricot roly-poly made by follow. ing the recipe below will send anyone @ " a y from the table ith satisfac. tion. Try this and you'll be ing other recipes that l
The Waterbury Democrat., 1939-11-03

American ships will be used in a new ferry service between Rio de Janeiro and Nictheroy in Brazil.
The Daily Alaska empire., 1939-11-14
ALASKA FISHING
 BOAT IN SMASH
Clipper, Owned by Ketehi- kan Man, ColIides with
 Seattle Graft

SAN FRANCISCO, Cal, Nov IA The Marine Exchange says two fish ing boats, the Endeavor, owned by w. E. Wright of Seattle, and the Clipper, owned by John Smeland of Ketchikan, collided 20 miles south west of the Golden Gate last night.
 The two crafts finally made port here under their own power
 About 25 persons were aboard the two vessels but no one was injured. Several score of other boats were in the vicinity at the time.
 Both the Endeavor and Clipper are in need of repairs. The Clipper went immediately to the Crowley Yards in Oakland.
 The Book ALASKA, Revised and E.~r. Q .
The Daily Alaska empire., 1939-11-14
Crowd Comes Home Aboard
 S. 5. Alaska

Fifty-one passengers arrived here this afternoon aboard the steamer Alaska. which was booked to sail at g o'clock this evening after uil- loading a large local cargo.
 From Seattle passengers were: MT. and Mrs. Fred Barragar, Jean Cole. Ann Cole, Mrs. Kenneth Cole, Mrs. J. L. Erwin, Janice Erwin, Jus tin Erwin, Mrs. William Gragen, Miss L. Hank, MT. and Mrs. Glenn Hyner, Miss Jewell, Mrs. Dorothy Jewell, Mrs. P. Kolander, P. A, Ko- lander. Mrs. Anna Lindloff, Frank Lane. Mrs. James T. Morgan, Mrs. P. G. Mullen.
 Mrs. James Primavera, Beatrice Primavera, T. Sutter, Mildred Sin matt, Josephine Sinnatt, w J. Scott Jr, Tom Saylor, Dick Saylor, Mrs. Robert Saylor Mrs w. J. Scott Mrs. W. P. Scott, Mrs. c. H. Tabar. Elden Chapman, MT. and Mrs. M. S. Whittier, Mrs. James Wickersham, w. Johnson, A. Johnson, Alfred Neh- ring, Carl Seppala.
 From Southeast Alaska ports Jane Alexander, E. D. Erskine, E. J. Johnson, J. A. Carswell H. Jew ell, Mildred Tierney, H. J. Baker, Carl Hall. J. Holten, MT. and Mrs Lou Hudson.
The Daily Alaska empire., 1939-11-14
Yukon Takes 5 Out from
 Here, South

Fifty-three passengers from Ju- neau took all available space on the steamer Yukon southbound last night.
 To Seattle, passengers were Mary VanderLeest, Betty Sharpe, Herb Redman, Jean Gallagher, Mike Pus- covich, Dot Borzina, John Misco- vich, Mrs. M B. Roper, MT. and Mrs. Harry Shepard, Leo Preg, T. J. Joslin, Mrs. Al Johnson.
 Bobby Johnson, Jimmy Johnson, Oscar Finsberg, Stanley Sunde, Mrs. Norman B. Cook, Tom Me- Caul, Josephine Wright, Claude Hirst, J. B. Sudman, A. L. Fiske, Norma Dee Cook, Paula Kay Cook, Louis Grenier.
 L. A. Schonacker, Joe Rizzarbo, Ernest Schwartz, E. A. Vanderwal- ker, Robert LaJoie, Tex Snoddy, H. Hayes, Gordon K. Chapel, G. w. Pope, B. w. McMarmack, J. Thom- as.
 To Ketchikan-George Wuisich, M. Gossoff, Blanche Dueman. J. Smith, A. B. Bell, Dan Noonon, Cor don Wildes, A. B. Schallit, N. Les ter Troast.
 To Wrangell-Mrs. Verna Marke George Barrett.
 To Petersburg g-Chet Johnson, O. Olsen.
The Daily Alaska empire., 1939-11-14
18 Arrive . s ... On Board
 NorfhIalInd

The motorsnip Northland arrived in Juneau yesterday evening with eleven passengers from Seattle and seven from Southeast Alaska ports, sailing for Sitka with four from here.
 From Seattle-Mr. and Mrs. Olaf Larsen, Jimmy Larsen, Ruth Lar sen. J. Milias, William E. Walker, Mrs. William Walker, Burton Wal ker, Jane Walker, c. B. Toole, Helen Hallberg.
 From Southeast Alaska ports - J. B. Carlyle, Linn Forrest, o. T. Edwards, T. R. Curtiss, N. A. Mo- Eachran, R. E. Hardcastle, Mrs. H. l.. Wood.
 Sailing to Sitka were Jack Brown, Mel Manley, J s. Jeffrey, and An drew Peterson.
The Daily Alaska empire., 1939-11-14
PUTS OFF
 PASSENGERS OUT
 HIGHWAY, GU5TY

Heavy gus.5 ol Taku wind pre- vented Shell Simmons from landing a load of Sitka passengers in the harbor yesterday and the six per- sons aboard were transferred to an automobile mile out the highway where channel winds are sheltered.
 Those coming in were Myrtle Hollywood, Max Italio, David Henry, Violet James, Helen Bremner and Harold Bremner.
 This morning Simmons went out to Chichagof with s. Martin and E. Dyer while Alex Holden made the first trip of the season to Tul- sequah on wheels with the Marine Airways Bellanca, taking up Louis Sparito and William Mamobi.
The Daily Alaska empire., 1939-11-14
HaIibut
 Landings
 , ''' Reported

The records of the International Fisheries Commission show that during the halibut fishing season of 1889 the following amounts of halibut were landed in the various ports on the Pacific Coast:
 Area 3 Area 3 Canadian Fleet .10,792,29 2,560,561 U. s. Flee, ....... .13,174,540 22911 ,216
The Daily Alaska empire., 1939-11-14
MARINE NEWS
STEAMER MOVEMENTS

. ( NORTHBOUND . Alaska in port and scheduled . to sail westward at g o'clock . tonight. . SCHEDULED SAILINGS . Tyee scheduled to sail from Se- . attle tonight at g. North Sea scheduled to sail . from Seattle November IT at . 10 a. m. . Yukon scheduled to sail from . Seattle November Is at g a. . m. . Taku scheduled to sail from Seattle November q at pm. . SOUTHBOUND SAILINGS ( Princess Norah scheduled to arrive early Thursday morn ing and sails south at 7:30 c o'clock. . Northland scheduled south bound at 10 o'clock Thurs . day night.
 LOCAL SAILINGS
 . Estebeth scheduled to seil every (
 . Wednesday at pm. for Sit- ( ka and wayports.
 Dart leaves every Wedn esday {
 at ' am. for Petersburg, Port ( . Alexander, Rake and way [
 ports.
 . q {
The Daily Alaska empire., 1939-11-14
'NOpAH SA!LING MOVED BACK TO
 THURSDAY 4. M.
Heavy List of Interior Pas. sengers Causing "A
 Hours Delay

The Princess Norah, scheduled previously to go south from here tomorrow morning, will not sail from here until Thursday morning, ac- ccrding to CPR agent " w. Mulvi- hill
 Mulyihill said the Norah is being held "A hours at Skagway to await a heavy arrival of passengers.
The Daily Alaska empire., 1939-11-14

The Book ALASKA, Revised and Enlarged. Now On Sale: S1.Oo.