davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1941-11-28
BARNET AND BAND
 RITZ ATTRACTION
Hazel Bruce and Al Lane Featured With SaxuphOn.
 ist Sunday Evening

Tho long awaited appearance of sax king, Charlie Barnet will take place at the Ritz Ballroom in Bridgeport on Sunday, November 30th. Dehonair Charlie has hesn meeting with all sorts of success, He's the Sand Street Toscannini, and they say he's the greatest white dis
The Waterbury Democrat., 1941-11-28
REYMOND EMPLOYES PLAN ANNUAL DANCE

The sales force of the Reyinond Baking Company will hold It's an. nual dinner dance at the Copper Kittle Inn tomorrow night.
 William oLeary, president of the "BocSter club" is being assisted in his arrangements by Daniel Mo. Carthy, secretary; Thomas W. Delaney, treasurer; Floyd LytNe. and James Cavanaugh.
 Proceeds from the activities of the club are donated during the year to the Red Gross, the LionS club, the Salvation Army, and other charitable examinations.
The Waterbury Democrat., 1941-11-28
HE WROTE III

"Ruie Britannia" was written by Thomas Augustine Arne, son of an English upholsterer. First known aS "ode", it was sung for tho first time on August ], i740, at the Cliveden House, Maidenhead. England.
The Waterbury Democrat., 1941-11-28

tops in entertainment!
 Remember, Artie Shaw, in person. and his 32 piece orchestra plus an auemented stage show Is playing on the stage of the State Theater, Hartford, today through Sunday only. ......
 There are late stage shows satur- day and Sunday ct 10 P. M.
The Waterbury Democrat., 1941-11-28
AMERICAN POPULATION

The Census Bureau reports lS0.- 100000 persons now live under the United States flag, ie,ooo,000 oi whom live. outside continental United States.
The Waterbury Democrat., 1941-11-28
ABOUT MERHDIANs

The eaFthS prime meridian is ass sociated with Greenwich, c borough Of London. Longltudes for the rest of the world are computed from the Greenwich meridian.
The Waterbury Democrat., 1941-11-28

clple of negro music in America. From the down beat of his first number at the Famous Door" in
 New York, Barnet clicked" since then 1t has been Q series of reeord-
 shatteglng appearances. Para mount Theater. Glen Island Casino,
 Los Angeles Palomar. Charlie'S negsonAhle chap, brown curly hair
The Waterbury Democrat., 1941-11-28
BIG TOWN MEDLEY
BY BOB MUsEL

York, S(UP)-1ud Abbott and Costello of made good in Hollywood looked from
 Hathaway bearing them Nigosh goaned Lou "Iye another helping pear-shaped person irderRtand m
The Waterbury Democrat., 1941-11-28

biggest sellers in the country-and a great. fayorite everywhere. Two recordings alone. 'I Don't Want TO sat Tho world on Fire" aud "The Man Who Comes Around" have scld more than eco 900 copies and are still going strong.
 Featured with the orchestra ie lovely Amy Arnsll, romantic Dons ald Brown, Kerwin Somerville, 'sTho Man Who Comes Around" "The Voices Three and the Voices Five"
The Waterbury Democrat., 1941-04-03
Rhubarb Bavariian

A sprightly dessert to perk up springtime menus is this Rhubarb Bavariani Glowingly pink and with a refreshing tang, this gelatin des- sert is beautiful to behold and lus- cious to eatl
 Now that the markets are re- splendent with stalks of this colorful, succulent pie plant" treat your family to this dessert delightl
 Rhubarb Bavarian
 1Stablespon gelatin
 A cup water
 cup stewed rhubarb
 h cup sugar
 cup lrradiated evaporated milk.
 Soak gelatin in water. Add sugar and soaked gelatin to hot rhubrb. Stir to dissolve. Let stand until mixture begins to set. Chill milk thoroughly. Whip until stiff. Fold in the rhubarb mixture lightly but thoroughly. Pour into 6 mold or dessert glasses to set Yield: 6 serv- ings.
 Rhubarb Bavarian, prepared with whipped irradiated evaporated milk is creamy and light nd delicately appealing. This double-rich milk whips readily when thoroughly chilled and is excellent for the preparation of all whipper dessers and sauces. Not to be lightly mem toned also, irradiated evaporated milk provides all constituents of whole milk doubly concentrated plus an extra supply Of the needed bone and tooth building yitamin D. The us8 cf this doubie-rinh milk effects a be of economy. teo.
The Waterbury Democrat., 1941-04-03
Cocoa 3 tablespoons cocoa 3 tablespoons sugar Few grains salt a ... AsVA.. .ak k~.

cups irradiated evaporated
 milk
 Mix cocoa, sugar and salt. Stir in the water. Boil 3 minutes, stir ring occasionally. When ready to serve, add milk and heat slowly to prevent scorching. Yield: 6 serv- ings.
 This Cocoa, made with irradiated evaporated milk, is richly creamy, superbly smooth and of just the right consistency and sweetness to please most palates.
The Waterbury Democrat., 1941-04-03

Remove the cushion section, turn it on the cut side, as shown in the illustration, and make slices beginning at the large end. For further servings from the remaining section, separate it from the shank by cutting through the joint; re. move the bone, turn and slice.
 A half ham provides a good sup- ply of delicious meat, for there is very little waste in this cut. It is easy to carve. The slices, cut against the grain of the meat, should be thin and even.
 The flavor of baked ham and mustard is 8 favorite combination. By way of variety, use @ hot mus tard sauce with the ham.
 Baked Half Ham
 Place. half ham with fat side up on e rack in an uncovered pan. Make Q small incision and insert the meat thermometer so that the bulb is in the thickest part of the ham. Place in e slow oven (300 de. greeS T.) and roast until the ther- mometer registers 170 degrees F., al- lowing about thirty minutes per pound. Many hams now on the market require a shorter cooking lime. Directions which accompany these should be followed SO that N,e ham Is not overcooked.
 About forty-five minutes before A1e ham is done, take 1t from the oven and remove the rind, except . collar left around the shank end. Arrange blanched almonds in flower design over the surface and insert whole cloves to form the centers and stems of the flowers" Re- urn to the oven to complete cook hg. To serve, place paper frill around the shank end of the bone.
 Hot Mustard Sauce
 1-3 cup butter
 1 tablespoon flour
 1-2 cup vinegar
 1-2 cup conSomme
 i-2 cup sugar
 1-2 cup prepared horseradish
 mustard
 2 egg yolks
 Melt butter and add all ingre- dients except the egg yolks. Cook slowly until thickened. Gradually add hot mixture to beaten egg yolks and continue cooking slowly for about 2 minutes. Serve hot as meat accompaniment.
The Waterbury Democrat., 1941-04-03
Now It's .Donuts
 For Vita1rliii1ll ii B1

The latest news in the food field concerns doruts. During the month of March a new product will be in- troduced to the public by the Doughrut Corporation of America. It IS a vitamirl donut and will be featured by bakers throughout the country.
 Women are already familiar with vitamin bread and other food ma- terial on the market, containing the all-important vitamin B-1. This is the first time, however, that vita- mins have been added to donslts.
 Vitamlin donutS are made from Q special donut mix, fortified with 10000 international units of Wta- min B-l per barrel. This means that every Ntamin donut will be enriched with a minimum of 25 in ternational units of vitamin B-l-- in many cases much more, depeId- ing upon the size of the dont1ts made by the different bakeries.
 Dunlx1ng will certainly take on q new appeal. The flavor of the new vitanin dpnuts is delightfully spicy "a brand new taste sensation.
 The essential functions of vitamin B-1 are creating a good appetite and Steadying the nerves. Complete ab- sence from the diet of this prime vi- tamin is usually followed by loss of appetite; rapid loss of weight; nerv- ousness and irritability. There are different yardsticks used to measure the different vitamins. However, vitamin B-1 is measured by inter national units" The international unit is a fraction of a gram. Ma turally, the more international units. the more potent a product is in vitamin B-l.
 Children require an adequate amount of vitamin B-1 for proper growth. According to Dr. Cowgirl of Yale University, world authority on nutrition, the average person needs from 300 to 800 international units of vitamin B-1 per day. Chil. dren's needs vary according to their ages. For example, children under { need 200 international units while children between 13 and IS years of age require 500 international units each day.
 vitamin B-1 is so important that the English Government has just made 1t mandatory to have all bak-
The Waterbury Democrat., 1941-04-03

cry products served to the army for tified with this essential vitainin. It certainly is a far cry from the do- nuts served to the Allied soldiers during the last World War. Then, the Salvation Army and other relief organizations served the little round cakes with the hole as best they could, with the holes cut out by tops of old tin cans. Now the Tommies abroad and American doughboys in training camps here will soon re- ceive machine-made donuts enriched with vitamins.
The Waterbury Democrat., 1941-04-03
"Something You Ate?"

1V@shSvAAa1s0 &WA AAsSs
 "It must have been something ate" is a common expression with reference to feeling of discomfort following a meal. Perhaps it's not very serious for. the, person who complains occasionally but for the person who habitually does, one might say perhaps 1t was what he didn't eat that makes him feel the way he does.
 A diet lacking in variety and with too much emphasis on fatty and starchy foods at the expense of the protective" foods-nilk, veg. etables, fruits and eggs-may be the cause. Those who eat fruits and vegetables benefit from the laxative qualities of these foods. Then, too, fruits and vegetables are bulky, are low in calories and satisfy the ap- petite so that we do not over eat of foods which digest more slowly. Plenty of whole grain cereals and bread, too, promote not only good appetite but regulate digestion and elimination. They are much to be preferred to refined products made from them-such as rice, nacaroni, spaghetti, white bread, farina, and white" cereals. However, these re- fined cereals are liked by many and are 8 satisfactory part of the diet provided we also eat the dark" ones. A safe rule to follow is to eat dark, cooked cereal for breakfast and two or three slices of whole wheat or dark rye bread daily. Then eat the other cereals and bread foods as desired. The piece of cake one likes or the sweet one ''craves" should not cause discomfort following @ meal which has been well planned to include the protective foodsmilk, fruits, vegetables, eggs and the dark cer- calls and breads and you aren't likely to complain Tt must have been something I ate" if these pro-
The Waterbury Democrat., 1941-04-03
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 \ G211aN3A @1L109 !
HOT CROSS BUNS IN A HURRY
sss. .. .. Pss. o6.
0.-. prepared Tor Year Newspaper by Betty Croeker Home Service Depart

Betty Home Service Deparemems
 HOT CROSS BUNS IN A HURRY
 Two telephone they'll for the after You're happy about their coming And immediately begin planning what will with of tea coffee Hot Cross Buns would be grand of course But you only there of making Hot Cross Buns hurry!
 Like Magic
 We'll there is make delightful little buns, with white time at all by simply using baking tray piping ready offer In you that you using pared biscuit mix where the flour bsns powder salt and sh0Tsn @ quick Hot Cross Buns in less than half hourl
 But first I'll tell how make them with regular purpose Aow.
 i QUICK HOT CROSS BUNS
 sss s,ssss SsS A''f cup :ssss sssss r''' 1 salt 1 tbsp ctron, cut fine 1 tbsp sugar tbsp candied cherries, cut fine l W nutmeg I tsp. cinnamon About milk l tbsp shortening !
 St together flour, baking powder sa and Cut the shortening with blender knives Blend the Beat the until light and add the milk Stir into flour mixture
 Turn the dough out onto weaoured eoeovered mixing board biscuit cutter and place in well greased muffin
 Bake for F to B minutes hot oven A6e F. This recipe makes abeut 16 Hot Cross Buns
 Thin Sugar Icing for Crosses iene made by adding little sI to sugar until Viii spread easily Flavor with few drops of vanilla lnon other extract If Yoare Using Prepared Biscuit Mix
 Omit baking powder salt and shortening from the above recipe fruit Stir this egg milk mixture Beat until board Everything else the same the above recipe.
The Waterbury Democrat., 1941-04-03
Half Ham Is Good Choice For Easter
[It Can Be Decorated in
 Many Dainty Ways
EASTER MENU

EASTER MENU Cream of Tomato Soup Baked Ham Hot Mustard Sauce
 Glazed Sweet Potatoes Caulifiower Waldorf Salad Vanilla Ice Cream Cookies
The Waterbury Democrat., 1941-04-03

Baked smoked ham is one of the most popular meats for Easter both for family meals and for company lincheonS and dinners. First of all, 1t Is delicious in flavor and lends something of its own appetizing flavor to the foods served with 1t. Then 1t is easy to prepare and con- venient to serve.
 All the good qualities of a whole baked ham are found in the half ham cut, which Is preferable for some occasions because of its smaller size. Like the whole ham, 1t can be served very .attractively with the surface glazed and an are engagement of fruit, nuts or spices Do give 1t a festive appearance.
The Waterbury Democrat., 1941-04-03
Dinner For A Busy Day By Katherine Fisher
 Director, Good Hossksspins lnsd,Ms
Di,setos, Good Hos,sksspins In,,i,S,s

Here's dinner clip and for serving meeting when going be from home until ss don't fun spoiled by the thought rushing the morning. The main dih made in deepwel cooker large
 over low hea doesn't need stirring watching and will cook while you tidyng up the house.
The Waterbury Democrat., 1941-04-03
WORD WORK

Geraldine Fitzgerald Iimbers up for tricky dialogue sequences by re- beating tongue-twisters in her dress. ing room before reporting on the set.
The Waterbury Democrat., 1941-04-03
FOR THE cHILDREN's EASTER

FUB THE CHlLUKENB EASTER
 Betty Croeker delightful plans chdrens parts yust the of thing the tiny tots will enjoy and the older 10 obtain them simply sand sslfaddressed and stamped envelope with your request Betty cocksr of this papeEs
The Waterbury Democrat., 1941-04-03

Tongue in Cranberry Sauce
 Potatoes in Jackets
 Buttered String Beans
 Rye Bread
 Grapefruit-M Meringue Custard Tea or Coffee Tongue in Cranberry Sauce Tested by Good Housekeeping Institute Use InstueapprUved measuring and Measure v Sh to lbs. smoked tongue c. beef bouilon tbsp. butter margarine 1M .. canned. unstranea tbsp. minced onion cranberry [, thsp. four C. seedless raisins
The Waterbury Democrat., 1941-04-03
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speeIae seekns peblsms ssnd istssr rsussne pee psesaei reply Rease sne'sse eeas stamp Pss
The Waterbury Democrat., 1941-04-03

4 C.
 Place tongue in well cooker covered kettle with cold water Co and simmer until s hrs Cool in quor then dis Remove skin and fat from tongue; then slice it. Mean while melt the butter of double boiler direct heat add o and cook until deate brown Stir flour and bn add beef boucn place boiling water and cook until thick stirring ire quent Add rans tongue heat to serve Serves6
 Cook the the morning and cool in the liquor Make the store in the Just before dinner slice the heat the the market your refrigerator Don't forget ethe the canned packaged string beans The Grapefruit Merngue Custard pe beow made ear About 30 before dnner scrub the we'll then about M wide around center of each simply prick with fork o in alted wate covered for about 26 skin prefed then place uncovered low heat and make mea Serve melted butter margarine them.
 Crapefruit-Merngue Cassard
 Tested hy 0ood skeepinx nssku
 Us
 No c bottled
 lx uannlasd
 grapefruit resvng liquor fruit drink Cut seg Combine the flour, of the the sa double boiler Stir the m to which the beaten yo have added douhs boiler about 80 until thick stir ring occasionally Remove hand smooth drained at and vanilla and into eustard Beat egg whites until almost st then add remaining sugar gradually while continuing e beat until sh aap e e and bake m mod crate Of 326 E for about 20 % until deate drowned Serves xesszvs Fer 2. nzks $ this sespA -.--...s--- -.
The Waterbury Democrat., 1941-04-03

 Cookies Tasty

Luscious dates enfolded in a rich ly favored peanut butter crust and baked to a crispy brown are a new and delightful idea in cookies! These Peanut Butter Dates, so wholesome and good, are an ideal confection for the youngsters and one that the .grown-ups will go for, tool Whats more, they're "easy as pie" to make = even easierl - for you just make up 8 peanut butter pie crust, snip 1t in circles and fold each round around Q plump, toothsome
 Peanut Butter Dates
 cup flour
 tablespoon sugar
 1-4 teaspoon salt l
 3 tablespoons shortening
 Ia cup peanut butter
 IA cup irradiated evaporated
 milk
 17 1-4-og. package pitted pas
 teurized dates.
 Sift flour, then measure. Resift with sugar and salt. Cream short- ening and peanut butter together. Work quickly but thoroughly into flour with fingers or dough blender. Add milk all at once and stir quick ly with a fork. Roll out on floured board to about l-8 inch thickness. Cut with a biscuit cutter. Place a date on one-half of each round. Fold dough over date and pinch edges to secure. Bake on un- greased baking sheet in @ hot oven (450 degrees F.) until brown, about 10 minutes. Yield: About 3 dozen. For an elegant mealtiine dessert, simple party refreshments of bed- time snack, serve Peanut-Butter Dates with a cup of steaming hot, mellow-rich.
The Waterbury Democrat., 1941-04-03
Ham Now An Easter Tradition
BY MARIE 0IFFoRD


 BY MARIE CLIFFORD
 Better be think ing about that Easter Parade. And I'm not talking about the new hats and fresh white gloves that make the costume eligi- ble for the April 18th procession, but the Easter dinner that will grace your table and carry out the tradi- tons of Easter Day. Ham, of course, is the meat See lection. It has been traditional as festive meat since festivals were given to the Goddess of Spring - long before our own christian Easter. A baked ham, beautifully, but sim ply garnished makes about the most decorative dish you can put onto your table, besides suiting every ones taste to a T.
 Hams, today, are 50 simple to prepare and so unfailing in their goodness that you take no chances on the success of your meal when you serve one.
 Cured as they are by the most mic nutely controlled scientific methods and smoked over actual hardwood fires to exact internal temperatures they emerge as uniform in flavor and tenderness as Identical twins. They're extra mild, extra tender and cook in extra short time. Just look for the directions that come with every ham for roasting methods.
 All kinds of gay garnishes are pos sible for this Easter ham, but we rather go for the easy ones that look attractive but take no time to pre- pare. You can use gaily colored whole, hard cooked eggs, (peeled, of course, and tinted with fruit colors) -or whole pickled peaches, apricots or crag apples nested in watercress. Or you acn make the easy little Easter salad nests that are described below.
 We've planned an Easter dinner menu for you that is easy to prepare and carries the Easter idea clear from first to last. Since Easter is so early this year, you'll have to plan to use late winter foods rather than typical spring vegetables and fruits.
 EASTER DINNER Shrimp Cocktail Crackers' Baked Ham Easter Salad Nests
 Mashed Potatoes Butter Creamed Peas and Mushrooms New Asparagus Hollandaise Sauce
 Assorted Spring Relishes
 Hot Biscuits Butter Honey Strawberry Shortcake Whipped Cream Coffee
 Baked Ham Easter Salad Nests Wrap 12-14 pound ham in one of its paper wrappings and place fat side up on rack in uncovered roasting pan. Roast in 325 degrees F. oven for l8 minute sto the pound. 45 minutes before done, remove paper and rind, score fat in large squares. Add 8 glaze of 1 Ia cups honey or 3 cups brown sugar mixed with Ia cup honed, or corn syrup and finish baking. Decorate with tiny tulip shapes cut from candied orange 1 peel and garnish platter wits alad nests.
 SALAD NESTS: Tint 1 package of Cream Cheese with 3 or 3 drops of yellow fruit coloring, l with pink and with green. Chill and then divide the cheest into small por- tions and roll into little balls. Place 3 cheese balls in each half of canned peach and nest in watercress. Serve with French Dressing or mayon- naise.
The Waterbury Democrat., 1941-04-03
NUTRITION XFMTY
 MEex1zaIce MN Y nuTRlTlOn DIRECTOR Z cTICUT DnIRY nnn Fo0D c0unclL MRRrEQRD

tective foods are among the thing you did eat.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-07-04

Tomorrow's short story: you
Get Used 10 It," by Charles Nc
GUirk.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-07-04
DIDN'T SEE HIM AGAIN

But Pete had taken cover in his
own dressing room. She dtdn' see
him again alone before he left.
She had had exactly three post
cards. in answer. 10 her weekly
letters.
Sometimes she wondered why
she kept on writing.
His cards never said anything.
and were always signed Jointly by
what she imagined must he his
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-07-04
SUBTLE BIT OF ACTING

There was a subtle bit of actinG
in her tone as she put on the debu
tante manner of her stage part
willis. hello. I've just had
such sweet note from your
mother. I'd adore 10 accept her
charming invitation for the
Fourth-but some other friends
want me 10 fly South"
SOUTH doomed Willis. Don't
you know it's hot down there? ?"
Maybe" said Penny and was
surprised al the sharpness in her
voice. but l know people that
are down there taking IL, heat
and all"
They can have the place"
said Willis.
Mothers planned special
weekend for us - swimming
beach party, small dance at the
Yacht Club, She's asked in "A
few friends TO meet YOU"
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-07-04
KISSES HER

Damn nice OF YOU Ia come
down here and sing for the
boys" he said. 81 thought sure
you'd he of somewhere with
COOmbs,yS
"Iiis mother invited me for n
Fourth that would be cool and
reStful," said Penny.
"Why didn't you go?"
81 wanted a Fourth that would
he hot and zestful,'
He started To wlSecrack, bu
she cut him off
Don't YOU dare tell me to he
sensible and grab that guy off,
for I intend to stay insensible
till I can grab"
But Pete got the idea. even be
fore she dumped her head on hi
shoulder.
"NonScnsible is the word" he
sighed.
But he kissed her.
THE END.
TOmorrow's short story: you
Get Used TO It," by Charles Nc
Guirk
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-07-04

visitors happy?
Are you, for example, stingy
with blankets Do you third
degree your guests 10 find out
what they want for each meal -?
Do you forget to tell them where
the electric light switches are ?
Do you have shades that snap,
shutters that creak, windows
that stick, etc, etc?
The American Weekly. the
magazine distributed with this
coming Sundays issue of The De
troit Sunday Times, happily pre-
.Scn'S novel QUESTIONABLE in
which YOU test yourself for your
hoSt-quotient Don't miss il
Sunday,
TALK about strange Jobs
Il Meet Edward Saint who
kicks The spooks out of haunted
houses,
G. tho { b rcaker extraordinary
baffled by nothing in the realm
of tho supernatural, Mr.. Saint
tells YOU all about his strange pro.
iesslon IN q special article featured
m he American Weekly Sunday
THE European war has az
Il fectcd world industry in many
a curious way SkillS and indus.
tries little known IN America have
become almost commonplace her.
as European artisans and crafts
men find their way 10 these shores
one result has been that The
bulk Of glaSS-making has shifted
TO the United States, where count
less new uses are being found fol
this most ancient Of products
f. Charles w. Goddard has writer
an intensely Interesting article or
this subject showing how mOderr
development recalls the mvSti,
tradition OF this craft dating bach
70 tho days Of the PharoahS o.
Egypt,
Read IL in the American Weekly
this coming Sunday
.WHhT is q rcdhead?
W or better still. why ar,
ladies with auburn and ttiaI
treSscs so unprcdlctablc and cleo
trio n nature?