davidaulloa/AmericanStories huggingface dataset:
The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1939-1949, 1943-02-11

Mrs. Harry Higley entertained her
Sunday school class Of the Christian
church, Tuesday evening. There
were 16 present.
The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1939-1949, 1943-02-11

One-half of Mexico's 10000, 900
population is pure Indian
The Waterbury Democrat., 1943-06-11
WOMEN WON'T TALK
BY RENE AVERSION MART sss yesv,st 's.s ;ss

nue. There was something very familiar about it, but I couldn't think what
 Next thing you know, the pa- pers'l dig up that old affair be- tween Kathleen and Derek," Wal ter groaned.
 Connie went all to pieces when she saw Walter. She cried all over his shoulder, and he took her upstairs and neither one of them came down until dinner. l saw then that Connie had gone glamor girl on us. Her din- ner gown was daring and she had knotted gold scarf, a-glitter with sequins, over her shoulders and arms.
 Walter didn't say anything serious until we reached the des- sert. Then he looked down the table at me.
 Comics pretty much upset about this affair I think we ought to call an attorney down, just i'll
 T wouldn't rush things if I were you, Dad.' Kathy broke in. She was speaking to Walter but she looked straight at Connie. I didn't olike the look on her face.
 After moment I said slowly, Call a lawyer, Walter, and the | police will think We are guilty" A hpttar iIao thop tbot ,roc forming in the back of my head.
 It would be only neighborly if l dropped in to call on Clint Mat tison. A man with broken arm living alone Is rather a helpless creature.
 But there was more than char ity back of my intended call. A writer of detective stories should know something about solving a crime.
 After dinner I retired to my study on the pretense of reading and then slipped out. To reach the cottage in the woods on the other side, one has to take the path from the east terrace down to the lake and follow the shore to the place where the banks of the ravine fatten into the beach. There you can cross the creek on stepping stones.
 I struck out surefootedly. reach ed the ia!ka, walked along the shore for a couple Of hundred yards, the
The Waterbury Democrat., 1943-06-11
THE THING CHAPTER VIII

Sleep chases variety of goblinS {, by morning everything and every one at Kraiktower seemed normal again.
 Then Walter called He was in the village.
 John drove me to the station in the big car. Walter was impa- tiently striding up and down. He scarcely greeted me.
 What the devil did you mean yesterday not telling me anything and the morning papers full of It?'
 Get in first" I ordered.
 On the way back to Kraiktower told him all that had happened as far as I knew or nearly all. I told him that Derek Grady had been killed within stones throw of our house, and that the coro- ner had fixed the time of death between 12 and l o'clock. But I didn't tell him that his wife had been absent from the dining room for five unaccounted for minutes during that hour, or that we had ollIy hatny own word TOT It that she was in her room at the time of the killing.
 didn't tell him either that I was afraid it was too pat for mere coincidenece that Derek had turned up at KraiktoWer the same day Kathy came down.
 You know what this means, Mother. It will be picnic for the newspapers. He spread crumpled copy of morning paper out for me to see. There was Derek's picture and his name in the headlines.
 The newspaper account gave Derek's address aS that of his fathers home. I reread the street and number, 40 Whatland ave-
The Waterbury Democrat., 1943-06-11

small gravei stones hurting my feet through my thin-soled sandals, crossed the creek on the stepping stones, then took the path under the trees.
 It was pitch dark in the woods, and somewhere close at hand a whippoorwill whistled his sad complaint.
 had only gone a little way along the path when I saw light ahead of me, shining through the trees. At first I thought it was a light from the Cottage, and then, II remembered that I hadn't reached the turn in the path. The lights from the Cottage are not | visible until you make the turn. I went along staring curiously at the light ahead and not paying much attention to where I was going and suddenly I tripped over tree root in the path. It turned my ankle and I cried out with pain and caught at a low hanging tree branch. I held on to the branch and stood on one foot and ! leaned over to feel how badly my ankle was iiIrt, Glngerly I tried my weight upon 1t, end found that could still walk. When 1 looked ahead again, I saw that the lisHt was gone, That gave me queer feeling
 But before I had time to think ! about it I heard something or someone coming down that blact; path toward me. I could hear the pad of running steps and the sound of hard breathing.
 And in that split second sheer terror took possession Of my soul For remembered with horrible suddenness that Derek Grady had been murdered only yesterday in
The Waterbury Democrat., 1943-06-11
HENRY

THE STORY: Derek Grady has been found murdered on the grounds of Kraiktower. The po- lice recognize him as man wanted for Kidnapping. Marthe Kraik admits he was the grand son of her housekeeper, Margaret Grady, but says nothing about the elOpement years ago of Derek and her granddaughter, Kathy. Con nie. married to Walter, Kathy's father, has been acting strangely.
The Waterbury Democrat., 1943-06-11
By William
 Ferguson a

that ravine back of mo and that his murderer was still on the loose. I was too paralyzed to scream or to run or to breathe. And while I stood there frozen with panic the Thing was upon me.
 (TO Be COntinued)
The Waterbury Democrat., 1943-06-11
BARNEY BAXTER IN THE AIR

(TO Be COntinued)
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08
SALT MACKEREL
BOILED

1 salt mackerel
2 cups milk
Pepper
A tablespoons flour
A tablespoons butter or substi-
tute
Clean the fish by scraping off
looking portions and also
take thin black membrane found
on the inside, and leave it over
night in plenty of cold water,
with the skin side up. In the
morning, drain the fish and place
it in frying-pan skin side down,
cover with fresh water, and slow
ly heat to the boiling point. Drain
off this water, add just enough
fresh water to cover the fish and
simmer until tender. Lift the
mackerel out carefully with a
pancake turner. and place it on
the serving-dish in the oven to
keep hot while the gravy is being
prepared.
To one cup of the water left
in the frying-pan after the re-
moval Of the fish, add the two
cups of milk. When the liquid
boils, add the flour stirred to a
paste with the fat, and season
with salt and pepper. Let the
gravy boil slowly three or four
minutes, stirring constantly until
smooth. Pour it over the mack
oVa1
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08
Salads : The Summer Stand By

Since now more than ever before salads will be
the summer standby the very backbone of many
a meal there several things that one should
always remember. These things are vital if the salad
to be as tempting and appetite teasing it right
FULLY deserves to be. In the first place. wash salad
greens and examine to insure removal of all aphidS.
Then soak in cold water for half an hour to crisp,
and dry on a towel or by shaking in wire basket.
secondly. and very important is the chilling of the
ingredients All ingredients, fruits, vegetables, and
dressing should be chilled before being folded to-
gether The bowl used should be chilled and Also the
plates upon which the salad is to be served. These
are the first and probably the most important steps
in salad making. The arrangements of the salad
should also receive special attention but the fancest
salad is ruined by not being sufficiently chilled
POTATO SALAD
/ quart new potatoes
l tablespoon oil
tablespoons vinegar
/ onion
stalks celery
l tablespoons capers
l tablespoon chopped parsley
Salt and pepper
Thin mayonnaise or boiled dressing
Cut beets
Lettuce lemon
Boil the potatoes until DONE but not too soft
Slice them when cooled and add oil and vinegar Chop
onion and celery very fine, and add, with capers
parsley, and salt and pepper to taste. Pour thin
mayonnaise over all, mixing thoroughly with
wooden spoon and fork. Garnish with lettuce few
pieces of lemon and beet Slices
FRENCH FRUIT SALAD
! orange
70 pound Malaga grapes
/ dozen walnuts
Lettuce
French dressing
Peel the oranges and cut the sections from the
membrane with sharp knife or pair of shears
Ii the fruit is allowed to stand in cold water after
peellng, the bitter white membrane will come off
easily.
Peel the bananas and cut in quarter-nch slices
Remove the skins and seeds from the grapes. Break
in small pieces, but not chop, the walnut-meats
Mix these ingredients thoroughly and place on ice
When ready to serve, place on lettuce leaves and
with French dressing
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08
BEEF MIRONTON

Leftover slices of beef can be
Hastily and attrac.ively served in
many various ways, but the more
the Derrier, so here is
BEEF MIRUNTON
Sliced cooked beef
l cup bouillon or
cup water mixed with
canned tomato sauce
Salt and pepper
6 onions
to 2 tablespoons fat
tablespoons flour
2 tablespoons vinegar
Bread crumbs
Slice the onions and brown
them in fat in a frying-pan. Add
the -four and brown. Then add
the vinegar, and the bouillon or
the water and tomato sauce.
Cook together until slightly
thickened, stirring constantly. Sea-
son with salt and pepper. Smoth-
er the slices of beef in the sauce
for a few minutes. Pour into a
baking dish; sprinkle some bread
crumbs over the top and bake for
ten minutes in a hot oven
(400 F.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08
LILLY WHITES
SWEET POTATOES

Dear Miss Wilma:
Homes, chile, de older All gifts
de mo wondrus things gifts. All
.jes don hab de right idea bout
Jes how old All is but All guesses
Abs old enouf, but all ma life,
if All had The witout sumpin it
was sho dat der'd be tatters 70
dinner an last month we had us
sum sweet tatters but none dat
war white. Now de jedge, he jes
don't realize de seriusness OBJ dis.
Jes cause All puts sweet latter
befo him couple OBJ times in a
row an he likes dem cherry way
he gifts dem, he don think nuthin
OBJ no white tatters, but awhile
All was sartin ma haid'd be git
tin white. Heah's a way All
fixed dem up wot de ledge liked
All takes sweet tatters an All
washed dem an den All bakes
dem in moderate oven fo bout
forty minutes. Den All cuts off
slice from off de otp OBJ aech one
an All scoops out de insides. Den
All mashes dem up good an den
All whips dem up with a goodly
bit OBJ butter, cept as how Abs
usin margarin 70 ma cookin now
an anyway, All puts in a table
spoon OBJ goodly sherry wine fo
each latter. Den ah stuffs de
stuff back in de latter shells an
All puts sprinkling OBJ paprika
on de top an All sticks dem back
in de oven t'git a goodly brown.
Hopin yo is de same,
your humble servant,
LILLY WHITE.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08
SUMNER TREATS
FRESH FRUIT PIES

Some of the grandest treats of
the summer are found in the pies
available only when good fresh
fruits are in season.
PEACH PIE
2 cups cut-up peaches
Il cup water
* teaspoon allspice, if desired
cup sugar
l teaspoon butter or substitute
Pare peaches and slice thin.
Put in pie-pan lined with paste;
sprinkle with sugar and spices,
add water and dot with butter.
Cover with upper crust and bake
forty minutes in hot oven (450
F. 10 minutes, then 425 F. 80
minutes).
BURBERRY PIE
l quart blueberries
l cup sugar
Flour
Wash and drain the berries
and sift a very little -four over
them, dredging carefully until
each berry is lightly coated. Stir
the sugar we'll into the fruit, and
turn into pie-pan lined with
crust. Cover with an upper crust
and bake about forty minutes in
a hot oven (450 F. for 10 min
utes, then 425 F. for 80 minuees).
Serve cold, with sugar sifted over
the top. FIGURING the berries as
directed will make just enough
thickening to counterfeit the ex-
cessive amount Of juice.
STRAWBERRY PIE
cup sugar
21s tablespoons -four
u teaspoon salt
! quart strawberries, washed
and hulled
2 teaspoons lemon juice
Plain pastry
Mix sugar, flour and salt to-
gether. Mix with Strawberries
and lemon juice. Line pie plate
with pastry and fill with fruit
mixture. Adjust top crust, cash
to allow for escape of steam.
Bake in a very hot oven (450 FL
for 10 minutes, then reduce t.
moderate 1850 F.) and bake 80
minutes longer.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08
Peanuts Gains In Popularity
AS They Become Addition
To Meatless Menus

1t seems that to date, most of
us have enjoyed peanuts as we
would enjoy a bit of candy-just
something on which to nibble,
sailed as in the shell or possibly
as peanut butter in a sandwich
or combined into a salad.
Since eating habits are chang
ing somewhat, it certainly stands
to reason that so many other
tasty things being put into COM
binations that are completely new
to us, peanuts should also take
their part. Particularly since
they are something so typically
American.
Such dishes would be classed
in the vegetarian list, and since
it is often possible to leave the
table after a vegetarian dinner,
feeling somewhat dissatisfied, it is
usually well to offer some we'll
seasoned dish in the vegetarian
menu. This, of course, is due to
the fact that meat is a highly
favored food, and when we must
exclude it from menu we can't
help but miss it. Though by this
time we have gradually accus-
toned ourselves to the change.
One will find though, that dishes
prepared with peanuts have a
very filing and satisfying quality
and they will certainly prove a
boon to the budget.
/" PEANUT SOUFFLE
/ tablespoons fat
6 tablespoons flour
Y cup peanut butter
Ia teaspoons salt
Few drope lemon-juice
11a cups scalded milk
4 eggs
Melt the fat and add the flour
peanut butter and seasoning
Cook for three minutes, stirring
constantly. Add scalded milk
and continue cooking until the
mixture reaches the boiling point
Remove from the fire, pour the
hot mixture over the well-beater
egg-yolks, mixing thoroughly
Cool, and fold in the egg whites
that have been beaten until stiff
and dry. When the Ingredient
are thoroughly combined, place II
a ring mold, set in pan Of
water in a slow oven 1915 F.
and bake for thirty minutes
Serve Immediately.
PEANUT ROAST
! tablespoon chopped onion
! tablespoon chopped celery
2 tablespoons fat
" cup hot water
u cups chopped peanuts
] egg
] cup bread-crumbs
] cup green pea pulp, fresh O.
canned
Juice Of half a lemon
l teaspoon salt
Dash Of pepper
Cook onion and celery in IA
until golden brown. Add no
water and simmer until vegeta
bles are tender. Mix other in
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08

gradients, adding the egg last.
Combine the mixture with the
celery and onion mixture. Pack
into CREASED baking dish and
bake at $50 F. until golden brown.
Serve with cream sauce.
BEAN POST
l cup roasted shell peanuts
2 cups seasoned mashed
cups cooked lima beans, fresh
or canned
n cup milk
1 egg
l teaspoon salt
1s teaspoon paprika
l teaspoon onion juice
Grind the peanuts, using the
finest blade of the food-chopper.
In a CREASED baling-dish place a
layer of potatoes, a layer of
beans and a layer of peanuts.
Continue making layers until all
The ingredients are used. Blend
milk with well-beaten egg and
seasoning and pour over the top.
Bake in moderate oven 1850 :
400 FL until brown. Serve with
brown sauce or tomato sauce.
PEANUT SCRAPPLE
cup hot milk
/ quart boiling water
l cup yellow corn-meal
y cup hominy grits
IN teaspoons salt
n teaspoon paprika
l " cups chopped peanuts
a to cup grated cheese
Combine hot milk and boiling
water, bring to boiling-point and
add corn-meal, hominy grits and
seasoning. Stir constantly unil
the liquid is thickened by the
cereal. Place in a double boiler
and cook one hour. Ten minutes
before taking up, add the pea
nuts and cheese.
Place in deep rectangular
bread-pan and allow it to cool.
When ready TO use, cut in small
slices troll in egg and crumbs II
desired) and fry in deep fat
(375-390 F.) until brown q TO
minutes); or place in a creased
baking pan. sprinkle with grated
cheese mixed with bread crumbs
and bake in a moderate oven
(350-4OO FL until brown.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08
FRENCH TOAST
FOR BREAKFAST,
LUNCH OR SUPPER

When one thing can serve
three purposes, it's really a
grand thing to have on file,
though something as simple as
French toast to prepare doesn't
really need filing--once read and
tried, it is usually always re-
membered. Serve it for break
fast, lunch or a Sunday sup
per.
FRENCH TOAST
IL slices bread n inch thick
3 eggs
n teaspoon salt
2 cups milk
Beat the eggs, add the milk
and salt. Dip slices of bread
into the mixture and saute in
a little hot fat until a delicate
brown on both sides. Serve
piping hot. Sprinkle with pow
dered sugar or serve with
maple strip.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08

Now, the hints for family of
two can also very conveniently
be applied these days to a large
family and some of the changes
will prove most welcomed. For
example, instead of purchasing a
large roast of beef, buy thick
steak, roll, tie and roast it in a
very hot oven (450-500 FL for
a short time. If even this is
too large a roast, cut out the
heart for roasting and keep the
rest for casserole dish.
For lamb, mutton and veal
roasts, buy loin chops-as many
as required. Have the bones sep
arated at the joints but do not
have the meat cut through. Cook
as standing roast.
Then there is a baked ham
buy just one-inch thick slice of
raw ham. Brown it ON both
sides in the frying-pan, then
cover it with mustard, flour and
sugar and stuff the top with
cloves. Add little water and
cook, covered, in a moderate oven
(50O F. for about an hour.
In place of stuffed shoulder of
lamb, mutton or veal, buy a slice
of the meat and spread it with
any desired stuffing. Roll, with
the stuffing inside. This may be
Drowned first and then baked, or
may be put Immediately into the
oven.
For pot roasts a one pound
piece will be quite as satisfactory
as a larger one, though it may
require little more watching
while it is cooking.
A whole turkey, of course, is
out of the question, but poultry
may be enjoyed in the shape of
broiling chicken or guinea hen,
or SQUAD and the smaller game
birds, quail and grouse. These
can be broiled, fried or baked.
The pigeon is nice in a pie.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08
CLAM BROTH
IL clans in the shell
2 cups water

q cups WdUGT
Paprika
Buy large clans in the shells.
Scrub them thoroughly with a
brush, place them in a kettle with
cold water, closely covered, and
bring water to the boiling point.
As soon as the shells have opened,
remove them from the broth. The
clans may be served at once, in
the half shell, or taken from the
shells and kept to be served in
any desired form. Let the broth
settle, strain, being careful not to
pour out the sandy sediment, re-
heat, add a little red pepper or
paprika, and serve hot. Twelve
good sized clans should make
enough broth for six persons, but
if there does not seem to be suf-
ficient, add a little boiling water
or milk. Clam broth seldom needs
added salt. Water waters heated
in the oven, or divided crackers
toasted on their broken surfaces
buttered and heated for a few
minutes in the oven are generally
served with this broth.
Clam broth may be served, hot
or cold, in cups with a heapine
teaspoon Of whipped cream, int
which has been beaten a little
salt and pepper, placed on the
top of each cup. The cream adds
richness to the flavor of souI
and increases its nourishing prop
critics.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08

like the competition OF rice or
macaroni or spaghetti in the same
menu. Treating him thus, as the
honored guest prepare him
thusly:-
POTATO PATTIES
6 potatoes
2 tablespoons -four
Salt
2 tablespoons butter or substi-
tute
1 tablespoon grated Swiss
cheese
Tomato sauce
Boil the potatoes in their jack
cts; peel and mash them and add
-four, butter, grated cheese and
salt. Mix well and shape in
round patties, rather thick, max
ing hole in the middle. Cook
in a well-greased baking-dish, in
a hot oven (400-450 F. When
they are nicely Drowned pour
over them tomato sauce, and serve
hot in the baking dish.
y PEASANT POTATOES
4 cups potatoes
6 tablespoons bacon fat
2 cloves garlic
2 tablespoons parsley
II teaspoon paprika
2 tablespoons -four
2 cups milk
/ teaspoon salt
Is teaspoon pepper
Wash, pare and cut potatoe:
in dice. Saute in the bacon fa'
until brown. Remove potatoe.
and fry the chopped garlic ant
parsley in the fat remaining il
the pan. Add -four, milk ant
seasonings, and cook until thicl
(about five minutes). Add pota
toes and cook three minutes
longer. Serve Immediately.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08

Many delightful dishes can be
made from unused or unserved
portions. You can keep unused
portions in your refrigerator
without fear of their spelling.
After a few days you can serve
them again in an entirely differ
emit form, with just as great an
appetite appeal as when presented
the first time.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08
HOME CANNED
TOMATO JUICE

Though it is well-known
fact, to all who have tried both,
that no tomato juice is superior
in flavor 20 that which is made,
as needed, by pressing home
canned tomatoes through a fine
sieve, there are many who will
prefer to put up just the juice
i.self, and this is not a very
difficult process.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-07-08
-----V--
EGGPLANT ORIENTAL

Where once we took certain
foods for granted and were con-
tented to know just one or two
ways for their preparation, we
are now thoroughly interested in
every bit of food that comes into
our homes. No amount of time
spent on preparation is too much,
and if the results are tasty, and
the dish consumed by the fam
lily, the whole thing has proven
we'll worth any amount of trouble.
So saying, we look again to
our friend the eggplant and for
a change, serve it like this:
EGGPLANT ORIENTAL
l green pepper
1 eggplant
2 tablespoons cooking oil
3 ripe tomatoes
liz teaspoons salt
~ teaspoon paprika
Remove the seeds from the
pepper into small pieces. Pare
the eggplant and cut into small
pieces. Cook the eggplant and
pepper in the fat until slightly
brown, then add the tomatoes
and seasonings and continue the
cooking until the eggplant is
done. Serve very hot.
For thrifty soups or stock, save
all meat trimmings and leftover
pieces Of cooked meat and fowl,
bones, vegetables. broth, liquid
from cooked vegetables or rice or
macaroni, and trimmings from
lettuce, celery, or other vegeta-
bles. Keep fresh in refrigerator.
Every few days, collect these in
soup kettle. For flavor add sliced
onions, chopped carrots, minced
carrot tops and celery tops, a
fresh meat bone if you have one,
or a little chopped beef or some
bouillon cubes. Add ezra water
or tomatoes for liquid as needed.
Simmer until all ingredients are
tender, adding rice, barley, or
cubes of potatoes, and salt, pep
per, and other desired seasonings,
during last Y hour of cooking
Remove bones and serve. Oh
strain and use as stock.
Sealing jelly pour the no.
juice into clean, hot glasses, fill.
ing them to the tops: The jelly
shrinks as it cools and leaves q
space for the paraffin. When the
jelly is cold and has set, cover
it with hot paraffin.
When mixing a flaky piecrust
be sure that the ingredients are
cold, particularly the shortening
and water. Do not use the finger.
tips for mixing. The heat of the
fingers softens the fat. Cut the
shortening INFO the -four with
two knives, rather quickly, and
do not mix it very thoroughly
leave it in Jumps or thin slices
which will roll out to make lay
ers of flakes.