davidaulloa/AmericanStories huggingface dataset:
The Key West citizen., 1940-02-12

Mrs. Frances Bacher, who had
been visiting in the city for sew
eral days and was the guest of
Mr. and Mrs. Merlin Albury, left
this morning for her home in
Chicago, saying she was de-
lighted with the visit.
The Key West citizen., 1940-02-12

Mrs. Ethel A. Golden, who had
been visiting in Key West as a
guest at the Hotel La Concha
and with Mr.. and Mrs. Sebastian
Cabrera, Jr., left this morning
for her home in New York.
The Key West citizen., 1940-02-12

Mr.. and Mrs. F. r. Peterson, of
Minneapolis, Mimi, who came to
Key West for a sightseeing trip
of one day and liked it so we'll
they concluded to remain for 10
days, left on the morning bus for
a stay of one day in Miami and
then return to their home.
The Key West citizen., 1940-02-12

of so many Florida cities that
the local Chambers of Commerce
have co-operated in the prepara-
ton of this tribute to Florida and
urge everyone to listen-in at 10
o'clock tonight.
The Key West citizen., 1940-02-12

Mrs. Benjamin Sawyer, who
was called to Tampa because of
the illness of her brother, Regi-
mold Perkall, was a returning
passenger on the 1870 bus today,
and reported that her brother
was much improved.
The Key West citizen., 1940-02-12

c. Week and John Mayne, who
had been visitors for a while in
Key West and were guests at
the Hotel La Concha, left this
morning for their homes in
Riverside, Calf.
The Key West citizen., 1940-02-12

H. A. Brigham, member of the
personnel of the u. S. S. De-
stroyer McCook left on the 7
o'clock bus this morning for a
visit with his family in Corpus
Christi, Texas.
The Key West citizen., 1940-02-12

Mr.. and Mrs. Will Baez, who
had been in the city for a short
stay with Mrs. Baez's parents,
Mr. and Mrs. Harry Richardson,
left on the 5 o'clock bus yester-
day for their home in Miami.
The Waterbury Democrat., 1940-12-27
Standing Rib Roast Perfect For New Years Day Dinner
Beef Roast AristOcratc Choice for the First Dinner
 the New Year

The holiday season is not only festive, but s'feaStive" as well. The deluge of holiday entertaining at the end of the year brings a continual round of good things to eat. When it comes to planning the New Years dinner menu, Inez s. Wilson suggests a standing rib roast of beef for the main dish of the first feast of 1941.
 Roasting Process Simple
 A rib roast, though a masterpiece when brought to the table, is simple to prepare. Select a two or three rib roast. Ask your meat retailer to separate the backbones from the ribs by saving across the ribs close to and parallel to the backbone this makes carving easier as the backbone can be removed just be- fore the roast is. brought to the table, The roast will hold its shape better if the backbone is held in place by skewers during roasting.
 Season the roast with salt and pepper; place fat side up in an open roasting pan. No rack is necessary as the bones keep the meat out of the juices. Do not cover; do not add water. Insert a meat thermom- eter so that the bulb reaches the center of the largest muscle. Be careful that the bulb does not rest on fat or bone. Put in a slow oven (30O degrees F.) and roast until the desired degree of doneness is reached.
 Serve Medium, Rare or WelI-Done
 The thermometer will register 140 degrees F., for rare, 160 de- grees F., for 8 medium, and 17( degrees F., 10 "a well-done roast Allow eighteen to twenty minutes per pound for cooking a rare roast twenty-two to twenty-five minutes per pound for medium, and twen- ty-seven to thirty minutes per pound fo "a well-done roast.
 Many Variations Possible
 A sovory beef roast can be made by inserting slivers of garlic ir small dashes made on the fat sur. face with the tip of a sharp knife if you've interested in the flavor combination.
 Many accompaniments are suit able to serve with beef roast. As paragus and Drowned potatoes arc shown in the picture arranged at- tractively around the meat as g garnish. A strip of pimiento over the asparagus bundles would add to holiday color scheme. Another trick for special holiday occasions is to arrange cranberries over the top of the roast a short time before the end of the roasting period. Se- cure the berries with short tooth picks and allow them to become soft and plump, but not mushy.
 To Complete the Menu
 The menu might be supplemented for the holiday occasion by con-
The Waterbury Democrat., 1940-12-27
Veal Dishes
 Will Pep Up Winter Menu

This time of the year is particu- larly appropriate to incorporate veal as a regular part of your menus. You'll find an abundant supply on the market right now, and upon Investigating you may discover that the variety. of veal cuts surpasses your expectations.
 The cuts of veal suitable for roasting are the leg, the round, the trump, the loin, the pocket roast from the breast, the rib and crown roast and the shoulder roatts.
 Use True Roasting Method In roasting veal the constant low temperature method has been found most satisfactory. Because veal is inherently lacking in fat it is often desirable to Hard" a roast, that is. insert strips of fat throughout the lean or put generous covering of bacon slices over the top of the roast.
 Season the roast with salt and pepper. Place it on rack in a shallow, open roasting pan. Insert a meat thermometer so that the bulb reaches center of the thickest muscle. Place the roast in an oven preheated to 300o F. and cook at this temperature until the meat thermometer registers 170o F. | Praise Smaller Cuts 1 Braising is used as the method for cooking smaller cuts of veal such as veal steaks, sometimes called veal outlets, Or veal chops. Veal steaks or outlets are usually ffoured or they may be breaded. It is not necessary to pound or score veal steaks. Brown the steaks well on both sides in a heavy frying-pan then add little liquid, cover and cook at a reduced temperature until tender.
 Sour cream or tomato juice are excellent suggestions as the liquid to be used in braising veal; sour cream is especially good, since it adds both flavor and fat.
 Veal birds are steaks, spread with dressing and rolled and tied into shape and praised. Here is 8 par ticular tasty receipe that combines the delicate flavor of veal with a savory bread Stuff1ng and a mush- room sauce.
 Veal Birds with Mushroom Sauce
 pounds veal round
 Bread stuffing
 tablespoons flour
 tablespoons lard
 | Salt and pepper
 small can mushroom soup
 Have veal round cut into one-hal1 inch slices. Cut into pieces for in- dividual servings as nearly two by four inches in size as possible. Place a spoonful of stuffing on each piece roll and fasten edge with toothpicks Dredge with flour and brown on al sides in hot lard. Season. Poul mushroom soup over veal birds cover and cook very slowly, unti done, about forty-five minutes.
 For variety, instead of using g bread stuffing, spread finely chop ped onion over the meat, place a partially cooked carrot in the center, roll and fasten.
The Waterbury Democrat., 1940-12-27
Resolved: To Guard Nutrition

Even if New Years resolutions to you are but spoken, then broken, you might still be a little better of for at least bringing your faults into the open.
 That's the theory of Inez s. Will son, home economist, who suggests that when you take inventory of your habits at the beginning of the year, you also check on the family menus.
 Take a typical days meals and see if they are up to par, nutrition ally speaking.
 Daily Diet Necessities
 And here's a check list to help you. If the meals you serve your family daily are made up of the following classes of foods, you can rest assured that you are providing nutritionally adequate diet.
 Meat-1-2 servings
 Milk-1-3 glasses
 EggS1-2
 Vegetables-2 servings other than
 potatoes-1 cooked and raw. F'ruit-2 servings-1 may be
 cooked and 1 orange or tomato
 juice
 Butter-3 tablespoons
 Cod liver oil-1 tablespoon (even
 a liberal diet is deficient in
 vitamin D
 Bread, cereals, sugar and fat to
 make up the individual energy
 requirement..
 Meat Plays Important Part The importance of a sufficient amount of meat is obvious when you reali1e that it supplies nine of the thirteen recognized essentials: Protein, fat, phosphorus, iron, cop per, vitamin A, thiamine (vitamir Bl, ribof1avin (vitamin B2) and nicotinic acid, the anti-pellagra fac tor of vitamin B. Safety, Palability Important
 In addition to food value, two other factors must be considered in planning the diet: Safety value and palatability.
 Satiety value, or the satisfying quality, is more important than generally realized. Any food will relieve hunger for the time being, but some foods give a feeling of well-being for a longer period of time. Because meat, more than any other food, has this quality of sticking to the ribs" there is a longer period of satisfaction when it has been part of the meal.
 Palatability too is important, for no matter if we know that food is good for us," if it doesn't stimu- late our appetite and taste good, we don't want to eat. Psychological? Yes, but still important. Again, the place of meat is obvious
 Balance your family's diet during
The Waterbury Democrat., 1940-12-27

 I It's no fun to be dragged out et the end of the day for your own personal activities.
 The results produced by a glass of milk in the morning and after noon were amazing. The scientists noticed that the people who were given the milk perked up like new Others, not givels the extra milk continued to show low points of ee- ficiency in their work.
 Milk was chosen by the scientists as the chief food to combat these periods of let-down because milk is the most nearly perfect food. It's more balanced and complete in all the essentials that the body needs for nourishment Also r's rich in the vitamins that give pep and vitality. Recently one of the country's leading magazines conducted Q sur- vey to find out how men and wo- men judge each other. In both instances, vitality headed the list. Relax minute and consider the matter of your own vitality rating. Remember that plenty of mix every day will help to raise the rating.
The Waterbury Democrat., 1940-12-27
Baked Ham As Main Dish For
 Buffet Party
Gala Appearance Given
 By Clever Use of Gelatin Glaze
As MEMTJ
 Pineapple Juice Baked Ham Scalloped Potatoes . Bread ad Butnter Sandwiches Fruit Candies Nuts \ Little Cakes
 Coffee

A baked whole ham possesses SO many good features as the main dish at buffet supper that many homemakers think of it first in making their choice and decide right then and there that nothing could be better. There are at least three reasons for this, any one of which is enough to make a good selection.
 Perhaps the prime reason is that it is so delicious. Whatever the menu chosen to serve with it, a good supply of delicious ham slices for sandwiches or to serve on plate with hot food will give substance and appetiztrig quality to the bill- of-fare.
 Another reason is that a whole ham is sufficient to serve generous helpings to group as large as might be entertained in the average home. Sometimes at buffet party the exact number fo persons to be served isn't known ahead of time. CARVING A WHOLE HAM . Place ham on platter with the decorated side up. The shank end should be to the carver's right The thin side of the ham, from which the first slices are made, win be nearest or farthest from the carver, depending on whether the ham is from a right or left side of pork. The illus trations show left ham with the first slices cut nearest the carver.
The Waterbury Democrat., 1940-12-27
Fruited Milk Puddings

Add new appetite-appeal to your favorite milk buildings by combining them with nuts or fresh fruit in season. Light, yet nourishing, they fit into any kind of meal during any season of the year.
 For an enjoyable change from plain tapioca cream, try fresh peach tapioca while the peaches are in season. Served with puffs of whipped cream and slices of mellow ripe peaches it is a dessert everyone will enjoy By adding part of the peaches to the pudding during cook ing there is a delicious blended peach flavor developed that is not obtained in any other way.
 The addition of simple milk pud- dingS to menus helps to meet the daily standard milk requirement. of at least pint for adults and a quart for children. Each serving of this peach tapioca furnishes one third of a cup of milk. With the creamed vegetables and escallopec dishes that are usually included ir the daily meals, it is simple mat. ter to include at least one full cur of milk for each person in the cooked foods alone.
 Fresh Peach TapiOca
 cups milk
 F cup sugar
 F cup quick-cooking tapioca
 A teaspoon salt
 2 eggs, separated
 peaches
 1s teaspoon almond extract
The Waterbury Democrat., 1940-12-27

Reserve three-fourths of the mix ture and add cream to the remain ing protion. Just before the white glaze begins to congeal, pour a thin layer over the surface of the ham. Chill until firm. Continue this process, keeping glaze at cold pour ing consistency until it is all used. Keep a pan of hot water and one of ice water convenient in order to control the consistency of the gela- tin mixtures. Arrange design, us- ing sliced stuffed olives and green pepper strips, on the glazed surface and cover with reserved transparent glaze in the same fashion as the white glaze was applied. Chill until firm.
The Waterbury Democrat., 1940-12-27

slump! Down goes your energy, and there is that tired feeAng again. Every day this happens, in the middle of the morning and the af- ternoon. Recently scientists made a study to find out the reason. Hun dreds of men and women in plants and offices were examined. They found that improper eating, es- pecially skinny" means and long periods between meals, caused these slumps.
 By supplying extra energy, the scientists discovered that a glass of milk would prevent these let-downs Milk was served in the middle of the morning and afternoon. The workers felt better physically as a result. Their work seemed less tiresome and their dispositions were lot better.
The Waterbury Democrat., 1940-12-27

somme and croutons with relishes as the first course, Yorkshire Pud- ding ando molded grapefruit and cherry salad as additions to the roast beef, Drowned potatoes and asparagus for the main course, and mincemeat pie and coffee for des- sert.
 Should there be any beef roast left for the next day, make little individual meat pies and, to keep in the holiday swing of things, cut the pastry covering for the top in shape of Christmas trees, bells, stars or whatever seems most ap- propriate to you. You'll be sur prised what a sensation they can be, just by making the cir ctlnstances, fit the occasion.
The Waterbury Democrat., 1940-12-27
Coffee Fudge.
Chocolate Coffee Fudge

Co3ee Fudge.
 Chocolate Coffee Fudge
 2 squares unsweetened chocolate: 3k cup strong coffee; H cup heavy cream; 1 cup brown sugar, firmly packed; 1 cup granulated sugar; dash of salt; 2 tablespoons butter;' l teaspoon vanilla.
 Add chocolate to coffee and cream and place over low flame. Cook until mixture Is smooth and blended, stirring constantly. Add sugar and salt, and stir until sugar is dissolved and mixture boils. Con. tinue boiling, without stirring, until Q small amount of mixture forms @ very soft ball in cold water (232o FL. Remove from fire. Add butter and vanilla. Cool to luke. warm (11O' F.); then beat until mixture begins to thicken or loses it's gloss. Turn at once into greased pan, SKA inches. When cold, cut in squares. Makes IS large pieces.
The Waterbury Democrat., 1940-12-27

THE crisp days of Fall and Win ter bring to mind football, furs, wheatcakes or waffies and sausages Delicious golden brown waffies or wheatcakes and syrup are the piece de resistance of any American breakfast when the frost is on the pumpkin.
 And the nations favorite table syrups now come in glamorous new lightweight glass containers. The graceful lines of the new contain CTS are fiuted for easy handling, and pouring.
 Variations of the ordinary waffle or wheatcake recipes, good as they are. are always welcome. Here are some up-to-the-minute recipes:
 WHOLE BRAN CRIDDLE CAKES
 1N cups milk
 l cup whole bran
 1A cups sifted flour
 teaspoons baking powder
 teaspoons sugar
 I teaspoon salt
 2 eggs. we'll beaten
 l tablespoon melted butter
 Pour milk over whole bran. Sift flour once, measure, add baking powder, sugar and salt. and sift again. Add eggs to bran mixture. Add flour and blend. Add butter. Bake on hot, well-greased griddie. Serve hot with butter and syrup. Makes ? dozen griddle cakes.
The Waterbury Democrat., 1940-12-27
PLAY GIRL" A HIT

Said to be one of the most unique offerings of the current film seasoni, RKO Radios Play Girl" brings back to the screen in the outstand- ing role of her career, the beautiful an dtalented Kay Francis. James Ellison and Mildred Coles are fea- tJred.
The Waterbury Democrat., 1940-12-27

you' ve often h e ard before. There's e big blonde giant coming. Calm your heartbeats. Do not budge. You're all fixed for "evening company with your Chocolate
The Waterbury Democrat., 1940-12-27
F cup whipping cream

Combine, milk, sugar, tapioca, salt and beaten egg yolks; add of the peaches, peeled and diced Q1s cups) Cook in top of double boiler over boiling water, stirring frequently, for 10 to 12 minutes or until tapioca is transparent. Remove from heat and cool = mixture will thicken as it cools. Add the almond extract. Beat egg whites until stiff and fold into tapioca. Chill. Serve with a garnish of stiffly whipped cream and the remaining peaches, peeled and sliced. Serves 6.
The Waterbury Democrat., 1940-12-27
BIGGEST BEET" EXHIBITED

Worland, Wyo. (UP)-A bank ex- hibited sugar beet which is a lead ing contender for the Biggest Rocky Mountain Beet of 1940'. It weighs g pounds and 13 ounces, is g inches long, and g 1-2 inches wide.
The Waterbury Democrat., 1940-12-27
DESSERT wAFFLEs

DESSERT wAFFLKs 2iS cups cake flour 31a teaspoons baking powder teaspoons sugar
 egg yolks, well beaten 1h cups milk
 cup melted butter
 egg whites. stiiIiy beaten sift flour once, measure, add bak. ing powder and sugar, and sift leain. Combine egg yolks. milk and
The Waterbury Democrat., 1940-12-27
FOREIGN COOKING TERMS

Our cooking terms come from many sources. Old English gave Us bake, cook, scar, steam, and stew; German gave us roast; and Guina gave us barbecue.
The Waterbury Democrat., 1940-12-27
Candy for Company

-By Frances Lee BerfOs-
 NNE last dab at hair and lipstick, NJ there's knock upon the door. There's . whistle in the entry that
The Waterbury Democrat., 1940-12-27

the coming year by making certain that each days menu includes meat two or more servings, eggs, vege- tables, fruits, cereals and dairy products.
The Waterbury Democrat., 1940-12-27

butter. Add to flour. beating until smooth. Fold in egg whites. Bake in hot waffle iron. Cool waffle. Serve in sections with hot syrup. Makes 5 four-section waffies. FRIZzLED BEEF wAFFLEs 3i& ounce jar dried beef 2 tablespoons butter cups sifted flour
 4 teaspoons baking powder z teaspoons sugar ? egg yolks. well beaten 1A cups milk F cup butter. melted
 2 egg whites. stifiiy beaten
 Cut dried beef in 1-inch squares. Saute slowly in 2 tablespoons but ter until crisp and light brown. Sift flour once, measure, add baking powder and sugar, and sift again. Combine egg yolks, milk, and but. ter. Add to dry ingredients, beat. ing until smooth. Fold in egg whites. Pour batter into hot wafie iron and sprinkle with frizzled beef before closing iron. Serve hot with syrup.
 Yield: 8 (4-section) wafles. CHOCOLATE DESSERT wAFFLEs
 23a cups sifted cake flour
 4 teaspoons baking powder
 E teaspoon salt
 35 cup sugar
 cup cocoa
 ..S eggss separated
 l 4a cups milk
 Z teaspoon vanilla
 1a cup shortening. melted
 Mix and sift dry ingredients. Combine well-beaten egg yolks, milk and vanilla; add to flour mix. ture. beating until smooth; add shortening and fold in stlfny beaten egg whites. Bake m hot waliie iron. Serve with hot syrup. Yield: 70 wanies.
The Waterbury Democrat., 1940-12-27

{. For more servings turn the ham hack to it's original position and slice at right angles to the bone.
 The hostess need not worry about running out of supplies if baked ham is on the table. On the other hand, there will be no waste if only a portion of the ham is used because it will be equally good for family meals later, sliced cold or served in 8 variety of tempting dishes. The fact that ham can be a most decorative main dish is anoth- CT of its good features for this type of service.
 Buffet Ham.
 12 to IA pound smoked ham
 1% cups water
 1h tablespoons gelatin
 2 bouillon cubes
 Y teaspoon salt
 teaspoon sugar
 # cup cream
 Ripe olives
 Green pepper strips
 To bake: Place in an uncovered pan with the fat side up. Make an incision through the skin and insert a meat thermometer so that the bulb is in the center of the thickest muscle. Roast in slow oven (300 degrees F) until the thermometer . registers ITO degrees F. Allow about : 20 minutes to the pound. Many hams now on the market require shorter cooking time and need to be cooked only to an inter- nal temperature of l45-150 degrees F. Follow cooking directions which accompany these hams. To glaze: Soak gelatin in IA cup cold water. Heat remaining water and dissolve bouillon cubes in it. Strain. Add gelatin and sugar. Cool
The Waterbury Democrat., 1940-12-27
IMITATION NEN. MEeaZkIcg MW
GET MORE FUN OUT OF LIFE
nUTRETIon DlREl TOR

teo1nscTIeuT DRIRN DID FooD eounEIL MRkIkoAs
The Hardin tribune-herald. [volume] (Hardin, Mont.) 1925-1973, 1940-01-25
GEMS o
YOUR SCRAPBOOK
Tomorrow

Tomorrow
Every tomorrow has two han
dies. We can take hold of it
with the handle of anxiety or
the handle of faith-H. W.
Beecher.
The best preparation for the
future, is the present well seen
to-, and the last duty DONE
G.. Macdonald.
Grow old along with me.
The best is yet to be.
Browning.
With each returning year,
higher joys, holier aims, a purer
peace and diviner energy, should
freshen the fragrance Of being.
Mary Baker Eddy.
He Is only anxious about the
future to whom the present is
unprofitable.- Seneca.
Remember this also and be
well persuaded of its truth: the
future is not in the hands of
Fate, but in yours.-Jules Jess
Grand.
The Hardin tribune-herald. [volume] (Hardin, Mont.) 1925-1973, 1940-01-25

the picture show given by Rev
Willis at the Baptist mission
Friday evening.
Mrs. Charles Phelps and son,
Frank, made a business trip to
Lowell, Wyo., Saturday and re-
turned to their home Monday.
Mr.. and Mrs. J. S. Tuggle re-
turned Thursday from Helena.
Mrs. Ella Austin and grand
son, James Kirby, left Monday
for Thermopolis to spend a few
weeks at the hot springs.
Word was received of the
death of the son of George
Hunt of Roberts. George, Jr.,
was well-known and liked in the
Pryor vicinity. He had been i'll
for several days with influenza
which developed into pneu-
monia.
The Busy Bee All club has
completed its plant for a ban
quet to be held at the Baptist
mission Friday evening at $3.50
pm. There will be several guest
speakers and at the close of the
program, Mr.. Runyan of Crow
Agency will show educational
pictures.