davidaulloa/AmericanStories huggingface dataset:
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-06-07

LIEUT.. WARNER LIEUT.. MOORE
Kalamazoo; Harry Calcutt, SOP
East Madison street. Ann Arbor;
James w. Grace. Ann Arbor; Her.
bert I. Mccoy, 804 Lowell avenue,
Kalamazoo. and Charles /. Miller,
81 Mitchell street. PetoSkey.
NEEDED FOR VACANCIES
AS reserve second lieutenants
the Michigan officers will now
receive advanced military training
upon the completion of which they
The Waterbury Democrat., 1941-05-28
ll DIRECTOR

through studies of thousands of families in the United States il- dicate that although we may have full dinner pail" we are far from having the health and efficiency we might have. This ie because many of Us eat enough but not enough Of the right kind of foods.
 Our national government recog- nizes the importance of healthy Americans in our defense program and President Roosevelt has called 0 National Nutrition Conference for Defense which will be held in Wash. ington, May 26, 27, and 2e. Seven hundred leaders in the field of medicine and public health, social work, nursing, home economies and nutrition, agriculture, education labor and industry will attend the conference and discuss what action can be taken to improve the health of our people through better nutri- ton.
 Tn commenting on this confer- ence, Surgeon General Thomas Par- ran said, T regard this meeting aS of first importance. Every state and every community in this coutnry has citizens who do not get the food they need for proper health and vigor. This conference must tell us how to translate our knowledge of nutrition Into everyday reality for ali the people, Forty percent of the American population are not prop eriy fed. The ill-health results mean Q slowing down of industrial produc- ton, 0 danger to military strength. and e lowering of the morale Of millions.
 America must speed up human power aS well as mechanical produce ton. Both England and Germany have learned this lesson. So must we. I hope that this conference will make Recommendations to solve nutrition problems at national, state and community levels as an essen. tial part of defense and as . part of c continuing national health and welfare program"
The Waterbury Democrat., 1941-05-28
| Bacon And Breakfast ISynOnOnOuS
By MARIE CLIFFORD

Are you one of the folks who thinks that bacon and breakfast are gynonomous2 Well,-you've another guess coming, for bacon has come to be nearly as popular for the monday meal as 1t is for break fast. In tea rooms and ct drug store lunch counters, the bacon and egg; bacon and peanut butter; or bacon and tomato sandwich are among the "best sellers" and ct home they are just as popular, espe- cially during the spring and sum- n1er when quick hot dishes are Q must"
 But, we've some other hot lunch Ideas that you'll like also. None of them take more than c scant 15 minutes to fix and they're both appetizing and satisfying. How about bacon and hroiled peaches; bacon and broiled tomatoes; bacon fruit rolls; bacon and fried pine- apple; bacon and squad corn; bacon and scrambled eggs, or bacon and hot baked beans?
 These are just c few of the good things that bacon brings to mind for the summer mid-day menu. And, we might add, it's important to have one good nourishing dd&h for lunch to be served along with Q dish of fruit sauce and Q glass of your family down with c pickup milk or Iced tea. Don't ever let lunch.? If we're going to share our responsibility in the National De- fense program of better nutrition, we're going to give an extra thought to three good nourishing meals every day.
 When you put in your Saturday order for groceries, add pound or two of bacon. Remember, too, when you select bacon that the best bacon is not the leanest bacon. There must be at least as much, if not more fat than lean. The fat should be creamy in color and firm. Bacon fat is very easy to digest and is highly nutritious. That's why babies get bacon for their very first meat.
 Sliced bacon comes in boxes or cellophane rolls andais usually sliced about 20 slices to the pound. If you prefer 1t thinner or thicker, ask for slab bacon and have your dealer slice 1t to suit your individual prefer ence.
 Just 6 word about cooking. It's very easy to over-cook bacon, thus losing most of It's food value and all It's fine flavor, Whether broiled
The Waterbury Democrat., 1941-05-28

Veal chops are cut from the l0in and from the rib section. Chops cut from the loin include some of the tenderloin and sometimes a portion of kidney. They are then known as kidney chops.
 Veal rib chops contain the rib bone and the single muscle over the rib bone. Veal rib chops may Do "Frenched," like lamb chops, by having the meat scraped from the end of the bone. Chops may also be cut between the ribs. One veal chop, cut 3-4 to inch thick, makes . good individual serving. The gravy formed in braising yea chops, as in braising any meat, 1. one of it's good features.
 Remember that the chops shoult be cooked very slowly, after they have been Drowned. The liquit should only simmer, not boil. The, are best cooked until thoroughly done.
 Veal Chops in Sour Cream 6 veal chops
 tablespoons flour
 2 tablespoons lard
 cup sour cream
 Paprika
 Salt and Pepper.
 Dr0dge veal chops in flour anc brown on both sides in hot lard When nicely browner, season witf salt and pepper and paprlka. Ado sour cream, cover tightly and cool very slowly until done, about At minutes. Remove to hot platter and make sour cream gravy bS thlckening drippings and adding more liquid.
 Dreaded Veal Chops
 6 loin veal chops
The Waterbury Democrat., 1941-05-28

fried or baked. it should bs cooked until it is just crisp. but not dry and brittle; and if bacon is fried, it should have the fat drained of as it cooks to prevent grease soak ing into the finished product.
 Here are some luncheon dishes you'll want to try:
 Bacon Peanut Butter Sandwiches Spread one slice of white toast with creamed butter. Spread the other with peanut butter which has been softened with salad dressing or cream. Lay strips of broiled or pan fried bacon on peanut butter. Put sandwich together with c leaf of lettuce.
 Bacon and BrOlled Tomatoes
 { tomatoes
 < ib. bacon
 Out tomatoes in half crosswise. Top each with teaspoon butter and sprinkle with salt and pepper. Place in broiler rack, set 4-5 inches
The Waterbury Democrat., 1941-05-28
Vegetables At
 Their Best

Vegetables are ct their best when served with plquant buttery Hol- landaise sauce. It gives that added "dressed- up" touch and Q flavor that can't be beat.
 Hollandaise sauce lends itself as the perfect sauce for nearly any vegetable and Is delicious served on fish, or over poached eggs on ham slices, better known as eggs 6 la Benedict It is delicious on aspara- gus, broccoli wedges of fresh young cabbage, or on green beans or caull- flower.
 The same principle holds for Hol- lan6aise sauce ag for mayonnaigc-it is an emulsion of butter with egg and lemon juice. As with any food emulsion 1t Is necessary to stir thoroughly and constantly while combining the ingredients. If this simple rule is followed you need never worry about failure,
 A spring vegetable and Hollan- daise sauce is the perfect "lunch-
The Waterbury Democrat., 1941-05-28
Picnic Dinner Spring Model

DERHAPS it's still too chilly for I real outdoors picnics with tho food cooked over an open fire, but certainly It's not too early to serve meals that have the informal picnic snirit. And one such meal that iB suro to And favor in masculine eyes is this combination of frankfurters and sauerkraut planned as c "kit- chen" picnic meal.
 The frankfurters, you see, are strung together with string, at both top and bottom so that they form Q pumpkIn.shaped container for the sauerkraut and, all in ail, it's quite the neatest, most compact way of cooking and serving these two perennial favorites that you can imagine.
 Together with this steaming plat ter serve green onions and tomato wedges, rye bread, and mealy baked or steamed potatoes and then let the family hold forth in true picnic style on . gayly spread kitchen table. Mugs of hot coffee and gener- ous wedges of cheese cake will complete the menu and give every body that satisfied "wasn't-it-a-good- dinner" feeling.
 And where should this frank. furter and sauerkraut roast be cooked? In the well cooker of the electric range, of course. For In this thrifty cooker the frankfurters are gently steamed until they are de. liciously tender. This slow cooking deepens and blends the fiavors of both sauerkraut and frankfurter until they are wellnigh irresistible.
 When you come Co cook the frankfurters. moreover. remember
The Waterbury Democrat., 1941-05-28
Frosted Desserts Easy To Make

Pastries and rich desserts seem as much out of place as fur coats once war weather arrives. In their place thoughts turn natur- ally to the many frozen delEa. cies that make families forget the heat. Fortunately the light desserts favored in summer are easy to make. Since they are served either chilled or frozen, the refrigerator does most of the work, and there's no need for staying overtime in c hot kitchen. A good way is always to have one or two light desserts in the freezing trays of the refrigerator ready for instant use. They're just as good for unexpected callers as for home dinner.
 To achieve variety and interest," ing new flavor In these desserts, try using the different bottled car- bonated beverages as Q base. You might begin with these two recipes
 Pink Fruit Ice
 8 cups pineapple juice
 3 cups orange juice
 1s cup lemon juice
 2 cups usgar a cups strawberry carbonated
 beverage
 Mix well and freeze. Serves l6. Another refrigerator dessert that Is Q hot weather favorite with many families is this root beer recipe.
 Root Beer Creme
 3 cups rootbeer
 3 cups whipped cream
 Few grains of salt
 Combine cream and salt with chilled root beer, and turn into freezing tray. Stir twice during freezing process. Serves 8.
The Waterbury Democrat., 1941-05-28

undsr heat and broii . minute. At this point, pDMce stEipo oe bacca on bruiler rack and broil another B-O minutes, turning the bacon once. Serve two strips of bacon and two halves of tomato for each serving.
 Hawaiian Hac0n Rolls
 { firm banana
 { long slices of pineapple
 M 10. bacon
 Out peeled bananas in half length wise and place Q spear or long slice of pineapple between. Put halves back together and wind the banana with two strips of bacon, being gslre bacon edges do not overlap, and skewer the ends with toothpicks. Place on rack in any shallow bak- ing pan and bake in 900 degree Y. oven for 20 minutes, turning once or twice to insure even browning. FTREMAN's JOKE KICKS BACK
 rS9~..at~mA A fYTnN- NyaA f1Mn-
The Waterbury Democrat., 1941-05-28

f non, . s7-year-old suspended clly
 fireman, had answered fire MlAHKBS with the Cleveland EiE0 Department
 for il years and suddenly decided Co turn some in hiinself-ono for each year cg hla service. No kept lais former colleague busy for two hours answering the false alarms before police put a stop to his bus mans holiday" in reverse.
The Waterbury Democrat., 1941-05-28
eon-plate" vegetable.
 Hollandaise Sauce

eon.plate" vegetable,
 Hollandaisc Sauce
 cup butter t
 { egg yolks
 2 tablespoons lemon juice
 teaspoon salt
 2 tablespoons boiling water
 DaSll paprika
 Divide butter in 3 equal parts, place one piece in top of double boiler over boiling water. Add egg yolks and lemon juice; stir con. stantly with wire w71iSk until butter Is melted. Add second piece of btt- ter, continue to stir, then add third piece. Add salt and water, and cook 1 minute, stirring constantly, until sauce has consistency Of soft custard. Serve with broccoli or other vegetables and may be accom- panied by cold sliced meat and frit- ters of any kind. Make l i-2 cups gAiiGA
The Waterbury Democrat., 1941-05-28
Aov to Dry YOUR MEATHov to Cook a
Veal Chops AreCut From
 LOin Or Rib
, Many Delicious Flavor Combinations May Be
 Used in Cooking Them
MENU

Celery Olives Pickles Veal Chops Sour Cream Gracy Mashed Potatoes Latticed Beets
 Combination Vegetable Salad Chocolate Pudding Coffee Tea
The Waterbury Democrat., 1941-05-28
ANALTNE DYES PLENTIFUL

Geneva, N. Y. --(UP)-- Analine dyes, used on bacteria to make them more visible under microscopes, have been developed to a point where any emergency can be met, accord ing to Dr. H. J. Conn of the state Experiment Station. Dr. Conn said the worker in America biological laboratories will not face the short- age of dyes as he d din the World war.
The Waterbury Democrat., 1941-05-28
NANFR ywORRrEs HoOsTRR

Fort Wayne, Ind,-(Up)-A wcr- ried man appeared ct Fort Wayne selectlve service headquarters Co ex- plain that he has been living under q "congumed" name since he was q boy. Miss Katherine Walsh, gelec- tive service board secretary, told him she thought the government wouldn't mind ct ell as long as he answered his questionnaire and re- ported for service if called.
The Waterbury Democrat., 1941-05-28

FTRxMAN's JOKE KICKS BACK
 Cleveland, O (UP)-David oan-
The Waterbury Democrat., 1941-05-28

that just ag tho contents or the cooker have reached the Bteaming stage, the unit Is switched to the very low, extra-economical heat which requires only minimum of current to maintain. And because the well.cooker is set down into the range and out of the way, there is no clutter of pots and pans to clear up before dinner can be served.
 The frankfurter ring is best made just large enough to fit the inside of the cooker. About 20 to 25 frank furters will be enough to make the ring of the correct size. Once the ring is cooked 1t Is Q simple matter to get 1t out of the cooker. To do this, merely place Q large round chop plate or platter over the top of the cooker. Then invert 1t quick ly and the whole pumpkin" slides easily out onto the platter.
 Frankfurters and sauerkraut
 (Serves S-10)
 90 to 26 frankfurterB
 quart sauerkraut
 String frankfurters to form . ring, threading the string through the frankfurters at both ends. Then slip the frankfurter ring into the deep we'll cooker and fill center with well.drained kraut. Cover tightly. Switch to a high heat for 15 minutes; then switch to the low est heat that will maintain steam ing and steam for 45 minutes. Un- cover, remove deep well cooker, place q large platter over top of cooker, and invert quickly. Serve at once. Medium-sized potatoes may be cooked on a trivet over the frankfurters and sauerkraut for the same length of time, fl desired.
The Waterbury Democrat., 1941-05-28

Veal chops are tender and deli- hate in flavor, but because of the lack of fat and the connective tissue which requires long, slow tcooking, veal chops are best cooked by brais- ing and are not broiled or pan- broiled.
 There are many delicious ways of serving veal chops, with various flavor combinations. Different liquids may be used, for instance sour cream, always good with veal, or tomato puree, which enhances the flavor. Dreaded veal chops are great favorites in many households.
 VEAL CHOPS
The Waterbury Democrat., 1941-05-28

cup fine dry bread crumbs
 2 eggs, beaten
 4 tablespoons cream
 ]. clove garlic
 3 tablespoons lard =,
 Salt and Pepper
 cup tomato puree Have veal chops cut 3-4 to inch thick. Beat eggs and cream to. gether. Dip chops in this and then roll them in fine dry bread crumbs Brown in hot lard In e skillet which has been rubbed with e cut clove oi garlic. When nicely Drowned, sea- son with salt and pepper, add to- mato puree, cover tightly and cook slowly until done, about forty nlin- iiteg.
The Waterbury Democrat., 1941-05-28
"The Full Dinner Pail"

"rhe Full Dinner Palp
 In the days when the slogan "A full dinner pail" was coined, we were not so fortunate as in i94l for we now know not only what foods will satisfy hunger but also those which will promote good health and we'll being.
 Yet facts and figures collected by the Bureau of Home Economies
Ohio Waisenfreund. [volume] (Pomeroy, O. [Ohio]) 1874-1953, 1941-10-29

@clichcn ncrlucnbcn, purul9Dclctt al.
lcroin0s, Oo6 ullere perrottetc Mlrt-
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allo III ouoern Staotcu, ais aus.
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fer fcit Sder5, lper1 man sic Gif-
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lolluncn; sic nn1chlihc @ctin1pilnJ
ocS fpnnurniltiiu)cn WolldcmiSnu5
cnoigt nit bcu Observation-Disclosures
mus.
Ohio Waisenfreund. [volume] (Pomeroy, O. [Ohio]) 1874-1953, 1941-10-29
6chanfcm nno Grinucrnnacu
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@ol1S! 0os idmerltc Spier fir Ben
ltcrbliNen gieniGeu! Merocn mir
gliiflib lonocn oocr I'M Wfccr begra.
ben mcrbeu? Die Mdnuer muBtcn if.
ncu lfllt einfl0bel1 bonlit sic 5roucu
nicDt gon5 nic6erbrotbcn.
(Sortietung foGot)
Ohio Waisenfreund. [volume] (Pomeroy, O. [Ohio]) 1874-1953, 1941-10-29
Rittuod, 81, 80. Dftober 1941
Huskuflft
S. S., WsalI.

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Ohio Waisenfreund. [volume] (Pomeroy, O. [Ohio]) 1874-1953, 1941-10-29

uieitLE ~eipGH HHp "Slullel Oh SttfS
foluuet. GielleiDt bddter nicle, ser
Guplt perrebne lb binlibtli1 Ser
3nfltnft, aber oieie 3ufltnit liege III
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folumelt an oen sic 9inge 10 geben
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| Menl6cu es ipoIlten. @ott mcroe lor-
gen l1n6 fiiDren. Sb bc,ttc nber NOR.
gen? Nienlano meiB es.. slber mas be-
oelltcn fir oos 2cben ser &olter Ell
nige Sobr5ebnte, sic ibon im neuid-
libell 2ebell 10 lpenig bcln9cn? 9SoS
| liuo lie por @ott? @r fennt ieinc Sab.
re, feline Sagc uub lcinc Stunbcn. Gie
Wtenlben fon,lrn in ibrem &abnlinn
bebarren, abcr menn sic St,noc Got
tes fomnt, Damn miro leinc SrbnunJ
berrihtn.
MiIlionenbcere ftmpfen in oieicm
augenblid m Ben gnbiicg, obcr Ser
pberjte l,no nahtpnlllte Shlo<btcns
lenfer entibeioet bcn Gnofompi uno
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OBSERVATION-DISCLOSURES itrcng unterlagt,
Die Sotlo6en 5u Derbrciten.
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