davidaulloa/AmericanStories huggingface dataset:
Glacier County chief. [volume] (Browning, Mont.) 1931-1940, 1940-09-20

ty-seventh wedding anniversary in
New York. They just loafed around,
storing up more blood to give away
to needy sick.
''rm always ready to give blood
to worthy cases." Spikes said. "Tn
60 thousands of miles, as I've done
before, for any poor soul. I've been
from coast to coast to help the UNI
fortunate people. And I've never
lost case"
Spike is a strong man, wrestler,
and his wife was the champion
woman wrestler Of the world.
Glacier County chief. [volume] (Browning, Mont.) 1931-1940, 1940-09-20

PHILADELPHIA, PA.-Champion
blood donors of all time-that's the
title claimed by Mr.. and Mrs. Ed
ward ("Spike") Howard and their
three sons, daughter and relatives,
who have formed the Howard Blood
Donors association. Members do
nate blood free.
II have given 906 blood transfu-
sions." said Spike, So, who weighs
2S5 pounds, "and I've never sold a
drop. I hope that can give 1000
Glacier County chief. [volume] (Browning, Mont.) 1931-1940, 1940-09-20

transfusions before I die"
Forty-six gallons of blood have
been drained from a vein in his
arm, but there is no mark, although
he has been punctured more than
1000 times. The human body con.
tains between five and six quarts OF
blood. ,-e
Mrs. Howard, who weighs 20
pounds, says there are no MARKS
on her either. She and her hus-
band recently celebrated their tnir-
Glacier County chief. [volume] (Browning, Mont.) 1931-1940, 1940-09-20

IN HIS novel, ''Le Couple" pub
L lished in 1925, Victor Marguer-
rite, the French writer, foresaw
the disaster which was to overtake
Glacier County chief. [volume] (Browning, Mont.) 1931-1940, 1940-09-20
CANADIAN PILOTS

One matter discussed by the joint
U. S.-Canadian defense board at
its first meeting in Ottawa was the
training of Canadian pilots in the
United States this winter.
Canada's severe weather makes
winter training extremely difficult
for aviators. AS one Canadian board
member expressed it, Your worst
weather conditions are better than
our best" Also, Canada is serious
ly handicapped by lack of train
ing planes and instructors.
The big pilot training program be-
ing conducted by the U. S. govern
ment has made it hard for Canada
to obtain trainer planes and instruc-
tors here.
So the Dominion is eager to set up
a large school somewhere in the
U. S. South or Southwest where
Canadian youths could receive fly
ing instruction this winter. If the
necessary facilities can be obtained,
Canada is ready to send 5000 men
south for training.
All the costs would be borne by
Canada. The only thing desired by
Canada is the privilege of establish
ing the school on U. S. soil.
Note-The u. S. army has trained
military flyers from South American
countries for several years, though
only in very small numbers.
Glacier County chief. [volume] (Browning, Mont.) 1931-1940, 1940-09-20
COUGHLIN BACK AGAIN

Father Coughlin is quietly plan
ming to stick his oar into the presi-
Dental campaign with new radio
series to begin around October Is.
But he is having a lot of trouble
arranging contracts with stations.
Since the controversial nature OF
his talks bars him from the big net
works, under the National Associa-
ton of Broadcasters' code, the only
course open for him is to buy time
en- individual stations for purely po-
litical speeches. This the radio
priest is now trying to do.
But he is encountering a lot OF
GOODNESS among station owners.
They are at loss just how to clas-
sify his fulminations, since his po-
litical support has been repudiated
by Wendell Willkie, and he already
is persona non grata with Roosevelt.
Note-Coughlin plans to broadcast
bymeans of transcribed records over
the individual stations. This IS much
cheaper than network broadcastlng
"a possible tipoff that the cash ism
rolling into his Golfers as it once did.
Glacier County chief. [volume] (Browning, Mont.) 1931-1940, 1940-09-20
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BRITAIN, U. S. WOO RUSSIA
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BRITAIN, U. ,. WOO hUSSlA
WASHINGTON, D. C.-Behind-the
scenes talks are still continuing be-
tween the state department and Rus
sian Ambassador Oumansky with
view to putting relations between
the two countries on a more even
keel, and perhaps evolving a little
teamwork in regard to Japan. But
the talks aren't getting far.
simultaneously, Sir Stafford
Grips, British ambassador in Mos
COW, has been doing his best to win
the Russians over to the British
side. If Stain should mass his Red
army near the Hitler sphere of in
fiuence in the Balkans, it might slow
up the Nazi air attack upon England.
So Sir Stafford's negotiations in
Moscow are a matter of life and
death. However, they aren't getting
far either. The Russians have been
letting Sir Stafford go out on the
leash just so far, then they bring
him up abruptly.
Just what goes on in the mind of
Stain, or Hitler either for that mat
ter, is like doping out what goes on
in the mind of the Sphinx. But there
are certain signs that Hitler is fac
ing more and more toward the west
and may have given up his old de-
signs on the east-and Russia. There
are also signs that Stain believes
this to be true.
For instance, the settlement of
Germans in the new German-Seized
Poland has not been successful. The
Germans don't seem to like moving
into Slav areas. Furthermore, the
Pan-German group seems to be
dominant in Berlin.
For years there have been two
schools of German thought in the
Berlin foreign office and the war
ministry, one believing that Ger
many's future lay in moving into
Russia, the other that it lay in DOM
mating western Europe. At present
the latter group seems to be influ-
encing Hitler.
Their plan is to create a peasant
state in France and the other Latin
countries of Spain and Italy. In
France they have already removed
all of the machinery from northern
factories-lock, stock and barrel
And it is significant that the part Of
France which the Nazis left unoccu'
pied is largely agricultural; so that
it will be long time before France
ever is able to come back as ar
industrial country.
Note-Betting inside the diplo
matte corps is that Hitler will move
in on Russia when he gets ready
even if he does try to dominate west
ern Europe first.
The Waterbury Democrat., 1940-03-22

syrup and water which has been brought to a boil. Mash cheese to soften; add salt, mayonnaise, whipped cream, dissolved gelatin and lemon juice. When partially thickened fold in pineapple and nuts, also ginger, if desired. Turn into individual molds and place in refrigerator until firm. Serve on crisp lettuce.
 Yield: 8 to 10 servings.
 Rhubarb Merinsue Pie 1A cups q can) sweetened con. densed milk
 2k tablespoons lemon juice
 2 eggs, separated
 1 cup freshly stewed rhubarb
 2 tablespoons sugar
 Vanilla wafer pie crust
 Blend sweetened condensed milk, lemon juice and egg yolks. Fold in rhubarb which has been drained. Pour into pie plate (9-inch) lined with vanilla wafer pic crust. Cover with meringue made by beating egg whites until stiff and adding sugar. Bake in moderate oven (350' FL 10 minutes or until brown. Chill before serving.
 Vanilla Wafer Pie Crust
 Cut enough vanilla wafers fin halves to stand around edge of 9. inch pie pan and put them in place. Roll enough vanilla wafers to make 4 cup of crumbs. Mix thoroughly with 4 tablespoons of melted but ter. Cover bottom of pie pan, pressing firmly into place. Pour in filling as usual.
 Cafe Au Iait
 If you want a delicious hot drink any time of day or night, try cafe au lait (cofree with milk) made with decaffeinated coffee, 50 that there won't be any danger of sleep less hours later on. Use 1h heap ing tablespoons decaffeinated coffee to each cup th pirt) water. Mako by any method desired. Have ready a pot of hot milk. When serving, pour milk and coffee together into cup in equal amounts. If using de- caffeinated coffee drip grind, meas ure well-rounded tablespoon instead of heaping tablespoon.
The Waterbury Democrat., 1940-03-22
Tested
 Recipes

EscalIOped Onions and Cheese 2 cups small boiled onions
 tablespoons butter
 tablespoons flour
 cups milk
 l-4 teaspoon paprika
 teaspoon salt
 I'd teaspoon celery salt
 teaspoon prepared mustard 1-2 cup cheese, cut fine
 Melt butter in top of double boil CT. Add four and blend. Add milk slowly, stirring constantly. Add sea- sonlng and cheese and cook until creamy, stirring constantly. Place cooked onions in buttered baking dish, pour over sauce, and bake 20 minutes In moderate oven.
The Waterbury Democrat., 1940-03-22
Lamb Chops
 For ReducerS

With new spring styles displayed temptingly in shop windows, now is the time when those who find that unWise eating and lack of exer- else have resulted in unwanted pounds decide to do something about 1t in the way of a reducing diet. A slim, trim figure is definitely an advantage when you go shopping for your Easter wardrobe.
 At this time 1t is well to sound q note of warning against freak diets which may undermine health. The wise woman asks her physicians s advice before going on any kind Of 8 reducing regime.
 There iS a reason why lamb chops have place in the safe and sane reducing diet, declares 1nez s. Wilson, home economist. Roast lamb or any lean meat, with all visi- ble fat cut away, is equally valuable. This is because 1t contains high quality protein for building and re- pair of body tissues. It also con- tainS essential minerals, notably iron, copper and phosphorus.
 With an adequate supply of pro tein, provided by meat, the number of calorieS can be safely reduced by cutting down on the amount of starches, sweets and fat in the daily meals. The excess fat in the body will then be drawn upon to provide energy for ones activiteis and the desired loss of weight will result.
 This is good news for those who want 10 lose weight without suffer ing the bangs of hunger. Certainly luncheon with lamb chops or lamb steak as the main dish, or dinner with a generous helping of roast lamb. together with fresh, non- starchy vegetables should be a com pensation for the sweets and ktarches and fats you have to give up.
The Waterbury Democrat., 1940-03-22
Sausage Always Seasonable

Never think of the pork sausage as merely a breakfast food. Of course it Is used in various tasty breakfast dishes, but there are re- cipeS for luncheon, dinner and the midnight snack" that call for this healthful food. These recipes fur nish dishes suitable for any tenn perature or season. Thy the follow ing and you will have two specials" for your year round file:
 Sausage Luncheon
 l6 cooked pork sausage links Cooked asparagus tips
 8 pieces toast
 F cup diced yellow cheese
 IF cups medium white sauce Arrange sausage links and aSpar- agus tips alternately on a slice of toast, allowing 2 slices of toast to a serving. Serve with hot cheese sauce made by adding cheese to white sauce. Serves 4.
 Sausage CObbler
 2 cups stiff, tart applesauce. 2 cups diced cooked sweet
 potatoes
 10 sliced cooked pork sausage
 links
 4 cup flour
 1N teaspoons baking powder
 1a teaspoon salt
 F cup milk
 9 tablespoons sausage drippings 6 uncooked sausage links
 Combine applasauce, sweet pota- toes and cooked pork sausage links and turn into casserole brushed with sausage drippings. Cover with drop biscuit dough made with flour. bak- ing powder, salt, milk and sausage drippings. Decorate top with un-- cooked sausage links and slices of red-skinned apple. Bake in hot oven (45O degrees FL until well Drowned, about 30 minutes. Serves 4 to 6. This dish, plus a simple salad (and & light desesrt if you wish it), pro- yides complete meal. The neces- yity of preparing other vegetable dishes is eliminated.
The Waterbury Democrat., 1940-03-22
THOSE HUSKY SPRING
 APPETTTES

This is the season of the year when husky appetites keep the home-maker busy. Harder play out of-door, longer daylight hours and invigorating weather all tend to make active children hungry for good substantial food.
 The adult members of the family, while they may not desire more food, are sure to welcome new dishes A change in menu plans is as much a part of spring as house cleaning and garden catalogs.
 Fortunately, for the homemaker, fresh green foods continue to appear in the markets. A generous use of these foods in season is bound to please and if accompanied by in teresting desserts and main dishes, happy, satisfied family is sure to result.
 Try some o fthese recipes sug gested for your spring menus.
 BAKED SPINACH AND EGGS
 l ID. freshfi raw spinach
 4 hard cooked eggs
 1-2 cups medium cream sauce
 1-3 cup grated cheese
 1-3 cup dry bread crumbs
 Pick over spinach and cut off roots. Wash carefully using warm water at first will loosen sand; shake off excess water. Cook from to 10 minutes in water which clings to leaves. Place spinach in buttered baking dish ad cover with sliced hard cooked eggs. Pour cream sauce over all and cover with com bined crumbs and cheese. Bake in moderate oven until brown. Spinach left fro ma previous meal may be used successfully in this recipe.
 EGG TETRAZZINI
 hard cooked eggs
 1-2 cup milk
 1-2 cup milk
 1-2 cup diced celery
 teaspoon Worcestershire Sauce tablespoons butter
 1-2 4-oz package spaghetti 2 teaspoons flour.
 1 teaspoon minced onion
 2 tablespoons chopped green
 pepper
 Salt to taste
 Cook spaghetti in boiling salted water until tender. Brown vegc- tables in melted butter, add flour and stir until slightly thickened,
The Waterbury Democrat., 1940-03-22
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then add milk. Chop three of the eggs and add to the vegetables. Season. Pile spaghetti in center of q hot platter. Pour egg and vege. table mixture around it and gar nish with slices of egg.
 SOUR CREAM PIE
 l cup sugar
 l-2 teaspoon cinnamon
 2 eggs
 l cup seedless raisins
 ] cup sour cream
 l-8 teaspoon salt
 2 tablespoons vinegar
 Mix sugar and cinnamon; add to the beaten eggs with the raisins, cream, salt and vinegar, and beat well. Pour the mixture into deep pastry-lined pie pan, add the top sheet of dough and bake in mod crate oven (350 degrees F.) until the crust is golden brown.
The Waterbury Democrat., 1940-03-22
Super Soup For Supper,
 Try It, Say U. s. Cooks

cooked we'll This should be favored with salt pork and then poured over crackers before serving.
 This chowder, or super-soup is more interesting in texture and more appeetizing in flavor than or dinary cream soup" he bureau said. Tt is just the thing for cool days"
 Chowder. to call 1t by It's older name, originated as a community fish-steW on the coast of France, the bureau said in tracing its an- cestry. It became popular in New England during the early days of colonization.
 Most people" the bureau said,
The Waterbury Democrat., 1940-03-22

"agree there's something whole some and friendly about any kind of soup. This philosophy probably has been handed down by the happy country folk, who, in years past gathered on winter nights for 'chowder parties.
 But modern cooks have also worked out several less-filling vari- ations of the "super-soup," the bu- reau said. ''One very popular vari- ation is:
 "Use clans, oysters, lobster, sal- mon or any other fish. First cook the fish and then dice or mash it through course sieve. Then add it
The Waterbury Democrat., 1940-03-22
Eggs Try!" Easter Recipes
By BETTY BARCLAY

One or two special dishes should be prepared for Easter. Christmas and New Years dinners may have exhausted your supply of new recipes; so here are a few "eggs- try" Easter suggestions:
 easta Fazoul
 Ia one dish meal) 2 cups cooked, dried Limas 2 cups tomato sauce or strained
 tomatoes l tablespoon chopped onion + pound spaghetti 6 tablespoons bacon fat ] teaspoon salt # teaspoon pepper
 Cook the spaghetti in boiling salted water until soft and drain. Cook the onion in the fat, add tomato, Limas and spaghetti.
 Fish In Lemon Asple
 Serves 6.8)
 l tablespoon gelatine
 H cup cold water Sprinkle gelatine on water. Add: 1N cups hot water
 4 teaspoon salt
 l tablespoon sugar
 6 tablespoons lemon juice Cool. Add:
 11a cups any cooked, flaked
 fish (salmon. tuna, etc.) Turn into mold and chill until firm. UnmoId and decorate with lettuce hearts and fancy lemon garnishes. Serve with Tartare sauce. '
 Pineapple Cheese Salad 1 tablespoon gelatin 2 tablespoons cold water Syrup drained from pineapple
 gems plus water to make 4 cup
 3 packages @ oz.) cream cheese 4 teaspoon salt # cup mayonnaise cup whipping cream 2 tablespoons lemon juice -14 oz. can Hawaiian pineapple
 gems (drained) 1z cup nut meats, broken 4 cup preserved ginger, cut in
 small pieces, if desired Soften gelatin in cold water five minutes: dissolve in pineapple
The Waterbury Democrat., 1940-03-22

to heated milk, and thickea with flour blended with fat. Onion, cei-. cry or parsley may be used to give flavor" #
 Another is made entirely of vege-
 tables. This recipe calls for the use of several vegetables. such as peas;l corn, carrots or asparagus. These are cooked together until tender, then chopped or mashed. &
 Milk is added to give it a soup like consistency. Flour is added as a binder, and fat for flavor. Sea- sonings should be added in plenty of time to develop their full flavor before serving. tN
The Waterbury Democrat., 1940-03-22

Ne~Vpspsr-set+y croeker Home Service Department
 FOR EASTER DINNER
 Roast Leg of Lamb
 Crowned Stuffed Potatoes and Peach Halves
 Glazed Carrots and Green Peas
 Fresh White Coconnt Cake
 Blanc Manse garnshsd ,dh with Strawberries or Fruit
 Coffee
 ROAST OF LAMB Place leg Of amb in roasting p4n with k e dSTn and cut Se S6o R slow "S o finish rcas a5 minutes tsofor % each pound in addition period for browning roast)
 PEACH HALVES FILLED WITH MINT JELLY Five minutes before place peach halves baking sheet Place the for M & S1 % eh e pene fS Sa 07 ns u % y and Peaches around the platter which the served Garnih with parsley sprigs
 DROWNED STUFFED POTATOES Peel potatoes little hold baby onion Press in the onion Roll potatoes lightly flour and place them m % roasting pan close the meat When they until tender About hour for goodsed poatoes garnshed with chopped waercress parsley.
 GLAZED CARROTS AND PEAS Put cups cooked carrots in with # butter and cup sugar Cook slowly until soft and glazed Place hot cooked Pour glazing liquid the carrots Amount: to 10 servings
 BLANC NANCE z 2 egg egg Sass yoIss tsp tsp yS?nni.n ysGlIa ~ ? bsp gelatin Fruit or berries (for dee- d tsp salt
 Beat yoks until thick and lemoncoored Then in stirring to blend completely Place in double boiler hot water e Remove fpom hal Soak rea aen Add hot ustard and stir until thoroughly dissolved Blend salt and o and eh un % r% G Ths will sd e w ppe % and Gn & s be Otherwise marascno cherries and pineapple fruit prefer.
 -0pynfa U cssA~n ne--, Inc you have any send ets. q.s"o
The Waterbury Democrat., 1940-03-22
BY FRED BAILEY

United Press Staff Correspondent
 Washington, (UP) women of the Agriculture Department Bureau of Home Economies, who are paid to think up appetizing new dishes, suggest "super-soup for supper some- time soon."
 If you say 1t real fast 1t sounds like a convention of soup-eaters, but the government cooks who brewed a pot of "super-soup" de- clare that 1t is even better than it sounds.
 The recipe recommended by the bureau calsl for plenty of fish, or other meat, and lets of vegetables,
The Waterbury Democrat., 1940-03-22
Regal Breakfast

"A pork sausage links
 24 cooked, pitted prunes
 24 Florida grapefruit sections
 Pour boiling water over pork sausage links in 8 skillet and let stand covered for 5 minutes. Drain; saute until golden brown and well done. Arrange in the center of a hot Slatter c7d keep hot. Stuff cavity of each prline with grapefruit section. Pour of all but tablespoons of the sausage fat and in remaining fat saute prunes until well heated. Ar range stuffed prunes around saul sageS; serve. Serves 6.
The Waterbury Democrat., 1940-03-22

boiler until thickened (about ten minutes). Pour small amount of mixture over eggs stirring con- stantly. Return to double boiler. Cook two minutes longer, then cool and add vanilla. Spread between the layers of the cake, then put the icing over the outside.
The Waterbury Democrat., 1940-03-22
Orange Banana Salad
Club Fruit Plate

ISETVCS IT
 In large section of a grill plate, place banana, split lengthwise and dipped in orange juice to prevent discoloration. Top banana with 4 orange slices.
 In smaller sections of plate, place large cooked prunes, stuffed with cottage chese, moistened with orange juice, several walnut halves and 3 or 4 dates.
 Orange and Asparagus Arrange or orange segments al- ternately with an equal numbei' Of asparagus tips. Decorate with slices of stuffed olive or pimiento strips.
The Waterbury Democrat., 1940-03-22

Raspberries gathered in Hunt ingdonshire, England, during the winter were sold for l5 cents a pound.
The Waterbury Democrat., 1940-03-22
Mocha Cream Filling 5 tablespoons r1our 3-4 cup sugar Ia teaSnoon salt

3-4 cup sugar
 1-8 teaspoon salt
 l l. cups milk, scalded
 l-2 cup strong black coffee
 2 eggs, slightly beaten
 l teaspoon vanilla Combine flour, sugar and salt Add a small amount of milk, stir ring well. When mixed add rest Of milk and coffee and cook in double
The Waterbury Democrat., 1940-03-22
These Are
 Salad Days
By BETTY BARCLAY

We are prone to think of summer as the salad season. Probably this was true several years ago, but today we can secure most of our salad in- gradients all the year round. Then again, winter time is Navel Orange time and what is better than salad in which thick, juicy orange slices or segments abound? Or what is more healthful?
 Orange Banana Salad
 Serves @
 oranges
 Lettuce
 3 bananas
 3 tablespoons lemon juice
 4 cup finely chopped nuts
 (walnutS, almonds, oceans
 or peanuts) Peel oranges and cut into 4 finch slices. On lettuce-covered salad plate place 9 orange slices. Cover with 2 lengthwise quarters of bananas, sprinkled with lemon juice and rolled in nuts. Top with slice of orange. Garnish with mayonnaise and maraschino cherry. Variation: Roll banana fingers in grated cocoanut.
The Waterbury Democrat., 1940-03-22
Vermont Maple Rolls

cups sifted four
 teasps. all-phoSphate baking powder
 Ia teaSp. salt
 4 tbsps. shortening
 3-4 cup milk (abouD
 2 tbsps. butter
 l-2 cup maple sugar
 IA cup chopped nutmeats
 Sift four, all-phosphate baking powder and salt. Cut in shortening with two knives or pastry blender. Add milk gradually, stirring until soft dough is formed. Turn on light ly houred board and knead IS sec- onds. Roll in oblong piece, 1-4 inch thick. Spread with softened butter and sprinkle with maple sugar and chopped nuts. Roll as for jelly roll and cut in 1-inch thick slices. Place slices on greased baking sheet or muffin pans. Bake in hot oven (400 degrees F) 15-20 minutes. Makes 10 to 12 rolls.
The Waterbury Democrat., 1940-03-22
Chocolate Chip Bread Pudding

Chocolate Chip Bread Pudding
 2 cups bread cubes. without crusts 1-2 cup all-bran
 2 sqs. semi-sweet chocolate
 3 eggs
 1-2 cup sugar
 IA teasp. salt
 3 cups milk
 Ia teasp. vanilla extract
 Place bread and all-bran in but tered baking dish. Cut chocolate into coarse pieces and sprinkle half of it over bread cubes. Beat eggs, and sugar. salt, milk and favoring. Pour over bread; sprinkle remaining chocolate over top. Set baking dish in pan of hot water and bake in moderate oven (325 degrees P) for l hour. Yield: 6 to 8 servings.
The Waterbury Democrat., 1940-03-22
Southern Supper

i ID. pork sausage links, each cut In half
 large onion, peeled and sliced
 cup umcooked white rice
 3 1-2 cups cooked tomatoes
 cup water
 cup diced celery
 2 teaspoons salt.
 Pan-fry the pork sausage links for 10 minutes. Remove from pan and pour off all fat except 2 tbsps. Add onion and rice to the fat; stir and cook until golden brown. Add saul sage and remaining ingredients and bring to a boiling point. Cover and let siNmer for 30 to 40 minutes, stir ring occasionally. Serves 6.