davidaulloa/AmericanStories huggingface dataset:
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17
Cornice Cove

Cornice cove lighting. using
either the new lumiline lamps
or the regulation lamp bulbs
set at intervals, is practical and
decorative in % o m s where
abundant reflected light from
above is needed. 1t gives con-
tinuOus line of light around the
room. which is reflected from
the ceiling. Obviously, the cor
nice .concealing the fixture must
be dropped sufficiently below
ceiling level to allow for a cove.
The light is directed Al the cove
and then is DETECTED IN the
ceiling and into the rooms.
This system is somewhat more
expensive than the usual wall
or ceiling fixtures, entailing
more material and labor for IN
Stallation. The ceiling itself
must be perfectly smooth and
without flaw since the CON
centration Of light on II will
emphasize any defect.
Cupboards, inches
Cupbo ards. bookcases and
inches can be dramauzed with
light IN several ways. Panel
lighting. already mentioned Is
effective IN flat-top inches TO
light sculpture. decorative OBJ
iects or flowers. Side lighting is
equally effective. II consists OF
vertical troughs NJ wood or
metal AT each side Of the open
ing concealing lumiline or stand
ard lamps.
Collection Of fine china glass
ware or figurines housed IN
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17
Dainty Leg Grooming

disfigunng. If legs must be un-
covered, they should be weather
PROCEED. The way 10 condition
them is 10 massage the flesh
daily preferably at night when
the oil can remain on--wlth olive
oil. cocoa butter or toilet lanO-
line. In the morning have A one
minute friction with borated tai
cum powder.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17

We DO wish that The men,
bcrs Of me Younger generation
would not tag around bare
legged IN chilly weather. Not that
This practice has a bad effect
Gpon health apparently II
doesn't. But because nasty winds
PLAY havoc with the skin
GooseS pimpleS flourish.
those horrd red points that are
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17
CONSIDER THIS

CONSERVATIVE SHOES are
in order. A girl who clank-
clanks over an office floor on
spikes Just hasn't GOT sense; she
drives people crazy with the
noise she makes.
Even II you haven't worn A
hat for ages. put one on when
YOU 60 looking for the weekly
wage check.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17
PAGE IS
TIP on CoTToNs

SHEETS. TABLECLQTHS
rspkns and similar household
eottons which so INTO the cleo
tric washing machine and are
i-oned regularly each week can
be gwen longer life i they arc
fol66d ana pressed differently
ron time 70 tine Fabrics tend
to wear thin III trey are always
folded IN the same way.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17

!. Hard wafsrf Swan suds f~Iee as fosf onY
woyI Swan suds two times quicker than old-type
floating soaps, eret in hard vder! Isn't that swel?
Z. Loads more Icther; richer, ereonnier, TOO.
Yes, and Swan ather lasts much longer!
;. WhIferi Milder than Moyi
Swan is as pure and mild as imported CASTLE
4. Much firmsrI Lcsfs and Iostsi
Feel! Swans much harder than old-style floating
soaps Has less moisture. Doesn't warp, either
S. Breaks smoothly into 4 lovely eokes.
None OF your jagged. crumbly edges with Swan.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17

8. SnIfFI Smells fresh as oil outdoors.
Take Whit Swan smells fresher, cleanerl
7. SrootherI Finer-textUredI
Swan looks richer, feels finer.
3. More reel soop for your money!
Swan has far less moisture than old-style floating
soaps No need to store it to dry. We harden it.
Sven here, Swon there, Swan every
whereI Swan the baby, Swan the dishes, Swan
your silks. Swan yourself. II you don't say "Sran
IS sweW' mail us the wrapper and we'll send
you double your money boeI Swan, Cambndge
Mass. Offer closes May Is, l94l.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17
MILK BOTTLE MAIL

THE BERRIES ARE COMING Murray hurray
Greet those luscious fresh strawberries with sathers of
Borden's All-Purpose Cream and enjoy life! Give the
family treat with fresh strawberries and Bordens
cream, plain or whipped. M-m-m
Any way is good-and not extravagant it sounds
either! Do you know that Bordens All-Purpose Cream
whips to times its volume making serving
less than penny The Borden milkmsn- call to
Plaza o0o0-brings it
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17
Finer Music
Wartime Effects

People in wartime arc discov-
ering that music supplies the
inner man with peace regardless
Of the turmoil and confusion Of
external events. he asserted. As
they are being thrown more and
more on their own resources.
men and women\are turning 10
music for beauty and solace
The end Of the war will proha-
bly find deSolation spread over
large parts of the world. but II
will also find music more firmly
planted than ever before IN the
hearts Of men. the piano manu-
factt er predicted.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17
War Turmoil
Influences
Music

WAR HAS had an entirely
unexpected effect on music. a
piano manufacturer recently re-
turned from England reports.
Instead Of being pushed into the
background, the influence Of
music has been greatly in
creased.
The number Of people learning
10 play some musical instrument
both here and abroad has grown
since the conflict began, he
stated.
Finer Music
With hlackoutS. shortage Of
gasoline and The general strife
abroad. people are once more
staying close 10 home. . he said.
They are not only listening 10
finer music. but many Of them
are playing again
In the shelters IN England the
piano has a place of prominence
and has become a source Of great
comfort during these trying
DAYS.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-17

and nobody ever get enough of Borden's cheese
spreads. So here's the happest combination you ever
saw: Seven (count emD Bordens famous Cocktail
Spreads Vera-Sharp, Pimento Relish Roqueort Pine
apple, Limburger and OlivePmento all packed in
beautiful Swedshstye reusable glasses you'll be proud
to set out
Used in grand-tasting sandwiches and canapes the
cheese spreads don't last long alas But the lovely
glasses 90 on forever almost
The Waterbury Democrat., 1941-01-23
New Tasty Winter
 Recipes
By BETTY BARCLAY

By BETTY BARCLAY Tn following recipes are special ly delightful these cold winter days:
 Out West Fruit Plate On bed of salad greens alter nate:
 2 cups orange sections
 1 cup unpeeled apple slices Around them group,
 l cup raisins
 1 cup dates
 cup prunes
 The prunes and dates may be on large plate for buffet or on in- stuffed with nuts or cheese. Arrange dividual plates. Serve with preferred dressing. Serves 6.
 Lemon Maple Dumplings Sauce: Cook in a saucepan until lemon slices look transparent, or about 20 minutes:
 2 unpeeled thinly sliced lemons
 l teaspoon butter
 2 cups maple syrup
 Into gently boiling mixture, drop spoonfuls of dumping batter. Cover tightly and cook over a low flame for 20 minutes without removing cover. A glass top-of-stove sauce pan makes it possible to watch dumplings as they cook.
 Batter: Measure and Sift together: |:
 2 teaspoons baking powder
 4 teaspoon salt
 l cup sifted flour
 3 tablespoons sugar
 Cut in:
 1 tablespoon butter i Add, mixing thoroughly
 1 egg, well beaten Ia cup milk F teaspoon vanilla A delicious surprise dessert. Serves 6.
 Fashioned Boiled Dinner 6 pounds corned beef brisket
 1 cabbage
 3 white tIrnips 4 carrots 6 potatoes 6 beetS
 Put the meat into the pot over brisk fire with enough cold water to cover it. Bring it rapidly just tc the boiling point, then remove the scum, reduce the heat and simmer until tender (three or four hours) About three-fourths of an hour be- fore it is to be served, skim the liquid free from fat. Put portion of the liquid into another kettle with the cabbage which has been cleaned and cut into sections, the turnips, carrots, potatoes and beets prepared and cut into uniform pieces, and boil until tender.
 Meat Pies with Rice
 Four cups cooked rice, 1 onion, cups tomatoes, F teaspoon salt, 7s teaspoon pepper, tablespoon fat, l pound raw meat or leftover meat cut up small. Melt the fat, add the sliced onion, and if raw meat is used, add and stir until the red color disappears. Add the tomato and sea- soning after the onion is Drowned, and heat through. Grease baking dish, put in layer of rice, add the meat and gravy and cover with the rice dotted with fat. Bake for half an hour.
The Waterbury Democrat., 1941-01-23
rRlTIOn DIRECTOR

1 she be Sedentary office worker or engaged in more active profession. The keynotes to wise living are suf- f1cient exercise, simple yet substan- tial and adequate food, enough rec reation and an average of eight hours sleep every night.
 The importanlce of a good diet is overlooked by too many of the wo- men ill business. One need only to take a quick glance at a popular lunch counter and see the various types of lunches consumed to feel that more thought should be given to the food eaten at the moonday meal it is too often sighted by the meal it is to often sighted by the busy person. This does not mean that great deal of heavy food must be consumed. Far from that, for a light nutritious lunch is, as rule, the most satisfactory for the busy person. A heavy luncheon is apt to bring on feeling of sleepiness. The important point to remember is that the lunch should be nourishing.
 For the busy person salad, glass of milk, roll with butter, and des- sert make an adequate and pleasant lunch. In cold weather hot soup is a good dish. For variation a vege- table plate; fruit, fish and vegetable salads; different kinds of soups; cheese or egg dishes with green vegetable on the side; are only a few of the possibilities. Milk is one food which should be included in some form in every lunch. Ice cream and fresh fruits make about the best | desserts.
The Waterbury Democrat., 1941-01-23
When Children Entertain

These are the days when the chill dren have their cold-weather, in- door parties. They may be birthday parties, family parties, or just plain parties" where groups of the younger set enjoy themselves in a real grown-up way.
 Serve dishes that are healthful, that make good appearance and that are pleasing to the children. Desserts should be light rather than heavy. Sandwiches and salads should be small. Beverages should be cocoa, milk or fruit juices.
 Here are two delicious desserts that are economical, easy to make and healthful. No eggs are required. No baking or boiling are necessary:
 BO-Peep's Party Pudding
 1 household rennet tablet
 l pint milk (ordinary or homo
 geniZed)
 l teaspoon vanilla
 1 tablespoon cocoa
 5 tablespoons honey
 F cup heavy cream
 11a cups crisp rice, corn or wheat
 flakes
 Set out individual dessert dishes. Dissolve 1 rennet tablet by crushing in a tablespoon of cold water in a cup. Mix 3 tablespoons honey and cocoa to a smooth paste. Heat slowly to boiling, stirring con- stantly; then cool. Make rennet- custard according to directions in package, substituting honey and CO., coa mixture for sugar. Then chill in refrigerator. When ready to serve, top with honeyed whipped cream and cereal flakes, made by whipping the cream and then mix ing in a cup of cereal flakes and 2 tablespoons of honey. GarniSh top with flakes.
 Children's Delight
 package vanilla rennet powder
 1 pint milk Ordinary or homo
 genized)
 or 5 canned apricot halves Make rennet-cuStard according to directions on package. When ready to serve top each rennet-custard with a canned apricot half, rounded side up.
The Waterbury Democrat., 1941-01-23

are few fish which attract the fol- lowing that smelts do. Introduced into inland lakes just a short while ago, these little fish now are pro- duced in great volume. They are caught in lakes that have frozen over and then naturally frozen when left on the ice. This use of Natures refrigerator assures that the smelts will get to market in prime condi- tion even when transported thous- ands of miles, as they freqeuntly are.
 Following is a good way to prepare smelts as well as other fish. It is from the Fishery Council Fish and Shellfish Cook Book.
 BROILING
 2 pounds fillets or steaks about 5-8 inches thick or pounds whole fish split to about 5-S inches thick
 Basting of 1-4 cup melted butter or cooking oil with 1-4 teaspoon ot pepper; add other seasoning if de- sired.
 Salt solution made in the pro portion of 3 tablespoons salt dis- solved in 1 cup cold water.
 Preheat the broiling oven for ten minutes.
 Dip the fish (not cut to serving pieces) into the salt solution and
The Waterbury Democrat., 1941-01-23
Benne Seeds For Candy

For your next candy-maki44s ses- sion. here's a brand new recipe to try. Benne or Sesame-tiny, flat, etraW-colored seeds from a savory herb (the kind that are sprinkled on of rolls and bread Sometimes)-give the most deliciously different flavor and texture to this brown-sugar candy. To accentuate their delight ful flavor, the seeds are first toasted then stirred into the candy.
 Benne Candy
 Ia cups benne or sesame seeds lb. brown sugar
 l tablespoon butter
 1-2 cup irradiated evaporated
 milk
 1 tablespoon vinegar
 1 tablespoon vanilla extract
 Shake benne seeds iE a covered pan over law heat until they are parched. Cook sugar, butter, milk and vinegar until mixture forms 8 firm ball when . little is dropped
The Waterbury Democrat., 1941-01-23

tractive dishes.
 Here are two sample recipes:
 Squash Sausage
 pound pork sausage
 6 small green peppers
 1 cup bread crumbs
 1 cup tomatoes
 1 onion, grated
 1 cup sliced celery Mix sausage, bread crumbs, grated onion, and diced celery. Moisten with tomatoes. Out tops off green pep pers, remove seeds and parboil for five minutes. Stuff with sausage mixture and bake in Q moderate oven (35O degrees FO for thirty minutes.
 Sausage Stuffed Baked Apples
 1 pound pork sausage
 { cooking apples
 1 cup sugar
 tablespoon butter Pare the apples and remove tna centers. Stuff with pork sausage Place in baking dish. Sprinkle wltn sugar and dot with butter. Add T cup water, cover, and bake m . moderate oven (35O degrees F). Alan Hale once trained for an operatic career.
The Waterbury Democrat., 1941-01-23

allow to stand about 3 minutes. Very thin fish should stand 1 minute and very thick fish should stand 5 to 8 minutes. Oil the heated broiler pan. Brush the fish with oil and place it on the pan about 2 inches below heat. Skin side should be on top. After five minutes skin should begin to bubble and turn brown. Keep cooking until skin surface is covered with very dark brown buh- bles. Turn just once, haste several times, and cook until a nice brown. Do not overcook. Steaks or skinned fillets should begin to brown and cook in about the same time. This will take from 6 to 12 minutes, de- pending upon the thickness of the fish. The skin of many fish gives an added richness of flavor.
The Waterbury Democrat., 1941-01-23
Balancing Your Diet

Balancing your budget" is an old phrase. We have heard the express sion since we were children - even the oldest of us. There was a time when we actually could balance our budget - but today, well, let's for get it!
 Balancing your diet" is compar- atively new. It's popular fad. AS it usually means a saving rather than an expense, it's popularity should keep it in vogue for a long, long time - perhaps until balanced diets become the rule rather than the exception.
 Really, the balancing of your diet is more important than you may suppose. Our grandparents did not need to worry half as much about it as we do. They drank milk, ate ap- ples from the orchard, nibbled greens brow the garden, picked berries from the fields and nuts from the trees and balanced their heavy, acid- reaction foods without knowing a thing about the reaction of any food in the body.
 You see, meats, breads, fish and eggs are acid-reaction foods. Milk, vegetables, fruits and berries with very few exceptions, have an aka intersection when taken into the body. But emat and bread are very essential to supply proteinS and
The Waterbury Democrat., 1941-01-23

in cold water (238 degrees F.) stir ring to prevent burning. Remove from heat and beat in the parched benne seeds and vanille. Drop from a teaspoon onto buttered dish or oiled paper or into well buttered muffin pans. The use of muffin pans assures Shapely, even patties. Yield: about dozen 2 inch patties.
 In making Benne Candy. irradiat- ed evaporated milk is used just as it pours from the can. Because of the fine dispersion of the butterfat and solids in this double-rich milk, candies prepared with it are rich in flavor and have a satiny-smooth texture. You will find it splendid ingredient for all your candy-mak- ing.
The Waterbury Democrat., 1941-01-23

carbohydrates, and must be eaten, acid-reaction o rho acid-reaction The necessary balance merely means that we must secure enough of the alkaline-reaction foods to balance our diet - and that's where far too many of us wall down.
 Among the excellent alkaline reaction foods are lima beans raiS- ins, apples, oranges, potatoes, lemons, milk and garden greens of all types. Use these frequently. Use milk in your buildings and escal1oped pota- toes. Use your fruit juices in the morning and your fruit in salads. Put raisins in your rice buildings.
 The following recipes should be of particular interest to those interested in balancing their diets:
 Vegetable Hash
 1 cup cooked, dried limas
 2 cupfuls cooked potatoes cupful cooked carrots, diced
 4 tablespoons fat
 2 onions, chopped fine
 1-8 teaspoon pepper
 1-2 teaspoon salt
 Mix al Ingredients. Heat fat in a heavy frying pan; add vegetables and spread evenly. Cover and cook over a low fire until brown on the bottom. Fold like an omelet and serve at once.
 Creamed LimaS and Asparagus Tips
 2 cups cooked, dried 1imas
 ? cups canned asparagus tips
 1-2 cups medium white sauce
 1-2 cup grated cheese
 Prepare white sauce in a double boiler. When cooked, and limas asparagus tips and cheese. Cook until thoroughly heated, about 1S minutes, then serve over toast points or in ramekins or patty shells.
The Waterbury Democrat., 1941-01-23

Standing rib roast of beef never 4oes out of fashion as the main dlSn for 8 substantial, nutritious meal. Many homemakers like to begin the week well by serving it for Sunday dinner, prudently looking ahead to Sunday night supper, when it can be sliced cold for sandwiches, and also to the delicious ways 1t can be served for meals on succeeding days.
 Roast beef Is always a good choice for a holiday or company meal. It fits well into any menu and provides liberal savings for a large group.
 It is a good idea to choose a rib roast of generous size, of two or ehree ribs, because then you will have plenty for more than one meal, if your family is of average size. and also the meat cooks to better advantage. Cuts from the rib section of beef are tender and ere therefore cooked by dry heat; ehat is, in an uncovered pan with no water added. A low oven tenn perature is used The meat may be roasted to the rare, medium or we'll done stage, as you prefer.
 Standing Rib Roast of Beef
 Season the roast with salt and pepper and place it, fat side up, in an open roasting pan No rack is necessary as the bones keep the meat out of the juices. Insert a meat thermometer so that the bulb reaches the center of the largest muscle, taking care that the bulb does not rest on fat or bone. DO not cover roast or add water to the pan. Place in slow oven (300 degrees FL ana roast to the desired degree of doneness. The meat ther- mometer will register 140 degrees F. for a rare roast; 160 degrees F. for a medium-done roast and ITO degrees for a well-done roast. Allow a8 to 20 minutes to the pound for a rare, 9 to 25 minutes per pound dor a medium and 27 to 30 minutes per pound for @ well-done roast. Yorkshire Pudding
 r l cup flour
 R l teaspoon salt
 N 1 cup milk
 Ei 2 eggs
 Y 3 tablespoons beef drippings Sift flour, measure and mix with salt. Add milk gradually, stirring to form smooth paste. Add eggs which have been beaten until light. Place drippings in 6 g inch pan and pour in batter. Bake in a moderately hot oven (400 degrees T) for 3O-40 minutes. Cut in squares and serve around roast. Serves 6. CARVING A STANDING RIB ROAST OF BEEF
 When the roast is purchased. have the retailer remove the
 short ribs and separate the back
 bone from the ribs The back
 bone can then be removed in the
 kitchen after roasting.
 The roast is placed on the plat
 ter with the small cut surface up
 and the rib side to your left.
The Waterbury Democrat., 1941-01-23
Snelts Popular Sea FOOdDiSh

It is only in the last twenty years that smelts have gained the prom thence on menus that they attain today. For one thing, only few peo- pie knew much about them a few years ago and the supply was not what it is today.
 During the winter months there
The Waterbury Democrat., 1941-01-23
ANZACs SEEK AIR sERy1CE

Canberra, AuStralia--(UP)-AuS- tralia is going air-minded as re- gards the war. Nearly 10000 men have volunteered for aviation train ing, including 11,539 pilots, and 24,- 36O men for ground work. Nearly 5000 of the pilot volunteers are in training, while 21.45l of the ground service volunteers have been called
The Waterbury Democrat., 1941-01-23
"DOGwoOD TRAIL" FOLLOWED

Birmingham, Ala. -eUP)- This industrial city has it's own Dog wood Trail" Each spring several hundred motorists journey over Red mountain to the picturesque home of George Ward, "Vestavia," !" atop Shades mountain, near by. There is a program of songs and music is presented.
The Waterbury Democrat., 1941-01-23
The SavOry Sausage

Too many cooks neglect the hur1- ble sausage - failing to realize that it lends itself to exceptionally at-
The Waterbury Democrat., 1941-01-23

The business woman should give special attention to her daily health schedule. There are many demands on her strength and energy whether
The Waterbury Democrat., 1941-01-23


 stuffing) Roast in moderate oven of 350' F, allow ing 40 per b
 Roast Pork Lon 2 (about chops) requires mn h. moderate 350' the time allowing 34 mn pound 31 loin about chops) requires 34 may De roasted in hot 500' F. min, at $50 F. for the rest of the time, allowing per ldH Reeipef Terea 6y Good Hoaekeepisg Luntate) Use lnsttateapproved measuring
 Spareribs
 .1ay Rinsssr sliced onions se & d ] O5 pssPa5s % mustard l canned tomatoes remaining sparerbS Combine epaan biips Hr eare @ PoO % and pour over er Cook Bake in moderate of s5O' brond
 Stuffed Pork Shoulder readcr crumbs l cannedw wholegrain tsp. salt { meIe butt or rmargarn bsp.ch edsreenp anrk .,o,,a.- bsp. wg.afte looming Combine all insreden.s ss %sa 's ovsa @ ss % allowing s sn % 5 " @ %n an.ss 3 S % %
 Pork-and-NoOdle Casserole
 (Using Pork Leftovers) mi . ndcookedp dpork C annedt dtomatoui tsp pepper l., ceeE noodles boiling S:r: $.s.. sss s $ . E % To serve or g. make A this recipe
 Pork, Potatoes, and Sauerkraut
 (Using Pork Leftovers) NO esns nsauerkrsgt { 4raw,pe dpctaoe sliced thin sea sies cold sasG rost aPos Pos sauce e. aE gsr.s' s Ss :ppl & and & in & srs % % ss:s. as Serve ssnsTouss. ~ " " II ~ ' ~ ~ -
The Waterbury Democrat., 1941-01-23
Ribs Of Beef Make Easily Carved Roast
For Family or Company 1 Meal, Beef Roast Is $ Satisfactory Dish

MENU G Tomato Juice
 Roast Beef with Gravy Yorkshire Pudding Carrots
 Cabbage Salad Updde-Down Banana Gingerbread Coffee MIX
The Waterbury Democrat., 1941-01-23
Thrifty Pork Dishes
By Katherine Fisher Di,eetos, Good HoGJekeebing ln5titats

pork is of the meats is favorte in mabe look for the
The Waterbury Democrat., 1941-01-23

No. 5. After each cut, lift the slice on the blade of the knife to the side of the platter. If the platter is not large enough have another hot platter near to re- ceive the slices. Make sufficient slices for all guests before begin- ming to serve.