davidaulloa/AmericanStories huggingface dataset:
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1931-03-03
Rural Interest in
Drama Is Discussed

Mrs. F. H. Waldo called attention
TO the nationwide interest In all
forms of drama, particularly in rural
districts, in a talk on Drama as q
Universal Expression" at q dinner
meeting of the Liberal Arts club
Monday evening at the Patterson ho-
tel.
In pointing to the value of this
form of expression both among stu
dents and older persons, Mrs. Waldo
said the plays not only furnish en-
tertainmsnt for the audience, but al
so give the actors an opportunity TO
demonstrate projects Of rural organ
izations such as Homemakers, All,
the American Farm Bureau federa-
ton and others.
County, district and state drama
tournaments are now being conduct
ed in many states, the speaker said,
with plays adapted to rural needs be-
ing used.
Mrs. Waldo is thoroughly acQuaint-
Cd with the field of rural drama
through her contacts with the Coun-
try Gentleman, Hollands and The
Farmers Wife, to which she has
contributed articles on plays and pag-
eants. During last year she CONDUCT
ed a drama department In n OF
these magazines, answering hundreds
of inquiries from all parts OF the
United States.
A rural play, written by Mrs. Waldo
especially for a county achievement
day in Ohio, is to be published this
spring by a company which has prev
iously purchased several other plays.
During the business session Mrs.
Florence Davis was authorized to or
ganize. an auxiliary fine arts depart
ment, thus carrying out the original
rlan of the club to branch out into
such sectional work as the members
desire.
Miss Agnes Parsons, Rochester,
Mimi. who through her work In &C.
cupational therapy, is an associate
member of the club, was a guest at
the dinner.
DR.. Maysil Williams will have
Charge of the program at the next
meeting, to be held March 81.
Mrs. F.. w. Renner, Minneapolis,
was a guest of honor at a party given
Monday evening by her cousin, Mrs.
E. M. Hendricks, 921 Fifth st. Bridge
was played at four tables during the
evening and honors were held by Miss
Mildred Eyer and Mrs. r. G. Schnel-
der. Mrs. Renner received a guest
favor. A pastel color scheme was
carried out in the decorations, one
table having appointments in yellow,
another in rose, another In green and
another in orchid.
In honor of Mr.. Bennett, who was
observing his birthday anniversary.
Mrs. r. w. Bennett. 8l3 Avenue B,
entertained eight guests at q bridge
dinner Saturday evening. Decora-
lions in green and white to form a
st. Patrick's theme were used for the
tables. which were lighted with green
tapers. Score honors In the bridge
games after dinner were held by Mrs.
Val Yeager and Arden Gordon.
X X X
Mr.. and Mrs. Fred Hanson, former
Bismarck residents, are now located
at l22 North Commercial St., Belling-
ham, Wash, where Mr.. Hanson Is
managing an office equipment and
stationery store, according to lnfor-
nation received here.
i
Mrs. Ford slaght and daughter
Beulah Jean, P~lentywood, Mont, ar
rived Monday to spend about two
weeks as the guests of Mrs. Slaght's
parents, DR.. and Mrs. A. A. White
more, ia Second st.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1931-03-03
Adelaide A. Schmidt
And Carl Martin Wed

Announcement is made of the we'd
ding of Miss Adelaide A. Schmidt,
daughter Of Mrs. w. M. Schmidt,
Mandan, and Carl w. Martin. son Of
Mrs. J. N. FORSTER, 415 West Rosser
avenue, which took place Feb. q at
st. Joseph'S parish house in Mandan.
The Rev. Father Hildebrandt offici-
ated at the service.
The bride wore q gown of almond
green flat crepe, with green hat and
accessories to harmonic. He attend
ant, Miss Evelyn Edwards, Mandan,
was dressed in a frock of printed
blue chiffon. Bernard Burton, Bis
marck, waS best man.
After the ceremony q wedding din
ner was served at the home of Mr..
and Mrs. G. M. Walker, Bismarck.
MI. and Mrs. Martin are making
their home at 224 West Broadway.
X X X
Mrs. Raymond G. Dobson left Mon
day for her home at Minot after Wis
iting over the weekend in Bismarck
with MI. Dobson, who is here for the
remainder of the legislative session as
correspondent for the Minot Daily
News.
X * X
Miss Esther Define, daughter of
Mr.. and Mrs. j. j. Define, 423 Second
ST.. entertained a group of Is girls at
a bridge party Monday evening, the
occasion being her 18th birthday an
niversary. Score prizes in the bridge
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1931-03-03
SOCIETY NEWS
College Chorus to
Give Concert Here

The jamestown college chorus,
made up Of 80 young men and women,
will appear in q concert here at 8
o'clock Thursday evening at the First
Presbyterian church, it was an
nounced Tuesday.
A program featuring semi-classical
and popular music will be given I'M
der the joint direction of Professor
j. F. Black and Mrs. Black, who are
in charge Of the mems and women.s
chorus, respectively. Miss Dorothy
Arvidson Is accompanist.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28


After talking for hours to Mary, with
no signs of refreshment (theories. how
ever glorious. do exhaust the inner
mani, he would reflect regretfully upon
the tasty little suppers Martha had
fixed for him, and find himself think
ing that. after all, these were more
substantial things.
1t is likely that man would have gone
on forever with these indecisions had
not modern woman solved the problem
for him by making herself a M9rtha
and a Mary rolled into one. Not an
easy task, this, TO preserve an even
balance between the two And
sometimes even now Martha slips back
into her old ways.
I recall very wildly the charming wife
Of en- executive and the mother of
three young children. I remembered
ner as the slim, dark Madonna like
girl whose popularity and graciousness
as a hostess had won for her husband
many valuable friends during the early
years of her marriage. / was shocked
when / saw her after q long absence.
When she was asked about her
health, she admitted feeling very much
fatigued, but insisted that there was
nothing radically wrong with her. I
advised her to see her physician, never
theless. and recommended simple,
nourishing, easily digested foods to re-
build her system. But most Of all
/ suggested q change in her daily
routine which would give her time to
rest and relax. especially before eating
Like many other overcouscientious
housewives, she was wearing away her
health and beauty In the performance
Of many needless tasks.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28
Saving Without Scrimping
BY EDITH NJ SHAPCOTT.
Nutrition Consuant, Home-Making Center. New York.

for size and ripeness. Fruits should also
be graded for softneSs as well as size
II there are any imperfect fruits, these
may be used for jams or jellies, pro-
vided imperfect parts are discarded and
only the sound parts used.
After grading and sorting, they
should be washed thoroughly Any fur
ther preparation depends on the method
used for canning Here are q few gen.
eral rules 1t is well to follow:
Be careful in packing the Jars to see
that they are packed closely enough,
but not too much so, or the heat will
not be able to penetrate to the center
during the sterilization After packing
with either fruits or vegetables, Ill the
jars to within an inch of the top with
the hot strip or boiling water, which,
ever you may be using Salt is usually
added to vegetables in the proportion
of one teaspoon OF salt to every pint Jar.
After filling the jars. dip a broad
bladed knife or spatula into boiling
water and run it several times down
the inside Of the jars to remove air
bubbles and make sure all the spaces
are filled with liquid. 1t may be neces-
sary to add more liquid after the air
has been removed.
Now adjust the rubbers, which have
been dipped in boiling water. and ad-
Just the cover. Partially seal the jars,
then sterilize. Remove the jars and
put them in a place where they viii
cool as quickly as possible.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

see here in America as great an accept
ance of the iellied bouillon as we find
in France and on the continent. True,
when indifferently prepared, this dish
is far from tasty A most inSipid, cloy-
ing thing 1t is If made according to the
wrong recipe or II the Jelly Is CT
a too-heavy consistency.
Try now a special recipe which ]
shall suggest for you. and tell ma x sou
do not find this jelly me d4ALssae de-
licious, satisfying and cooling dish E.
just such a soup as your imagination
might have suggested for Summer
dinner. had you set your mind to the
task of envisioning it. You make IT
this way: Mince a half carrot, half
Jnion, half green pepper, half lees
and a piece of celery: add to these q
oound of chopped beef, a Glove. bit
garlic. an ounce of chopped ham, a
Iound OF cut-up tomatoes, thu white
Of an egg and a sheet Of gelatin. Put
Ill this in a stew pan, and to it aod
a quart Of chicken broth. Mix all well
together and season. Set the pan and
its contents on the fire and keep STIR
ring so that the mixture viii not burn
at the bottom. When the boiling point
is reached, move the stew pan to the
corner of the fire or set over an as
bestos mat on a slow fame so the soup
a boil would disturb the content,. An
hour will be enough time for the finish
ing of the consomme.
When done. strain through a cloth
into another stew pan. Carefully re-
move such grease as may have collected
on the surface Season TO taste, add
a dash Of table sauce and a few drops
of red carmen. Set on the ice to !ell.
When ready to serve, iellied bouillon
pegy be scored with a fork and piled
lightly into the bouillon cups. Some
garTish 1t with sliced lemon; others pro-
vide beth lemon and finely minced
parsley.
I have heard it said that cultivatipg
a taste for cold iellied soup is Ike eul :
tivating taste for olives Let me add
that once the habit Is formed through
nesting one truly delicious recipe. it is
indeed dish that is looked forward to
from one Summer to the next.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

and research have shown that cheese
is easily digested and does not cause
distress. 1t also compares favorably
with other foods in thoroughness of
digestion
Here is a cheese main dish that is
very fine for children 1t can be served
for a simple dinner or a rather sub
stantial lunch:
Cheese fondue One and one-third
cupfuls hot milk, one and one-thiri
cupfuls soft, stale breadcrumbs, one
tablespoon butter, four eggs, one and
one-third cups grated cheese. one
half teaspoon salt.
Mix the milk, bread crumbs, salt and
cheese. Add the egg yolks, thoroughly
beaten. Beat the whites stiff, then
fold into this mixture. Pour in a
buttered baking dish and bake 80 min
utes in a moderate oven. Serve at once
You may use rice or other cereals in
place of the bread crumbs This dish
costs about % cents.
In serving cheese as a main dish,
you will make 1t even more appetizing
IL you will serve with it crisp toast or
crusty bread Also serve crisp succulent
vegetables. These add bulk which is
in pleasing contrast to the concentrated
form of cheese Simple fruit salads and
such deserts as fruits and brittle cook
les also add to the contrast and make
cheese more pleasing.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

Luncheon goulash--Ons- half pound
raw tenderloin steak, two raw potatoes,
one tablespoon olive oil, one teaspoon
chopped onion, ne-half teaspoon pap
rika and one-hah pint brown sauce
OF gravy, little salt. Cut the stesk
into inch pieces and the potatoes ir.@
dice. Put the oil into q pan and when
It Is smoking hot. add the onion When
this Is golden brown add the paprika.
steak and pot TO dice; stir to prevent
burning; edd the brown gravy and salt,
cover and cook q total of 10 minutes.
Ok tail ragout-Divide an OK tai at
eli the joints, cook in sailed water until
the meat Is tender. and remove. In a
pan brown two tablespoonfuls Of but
ter. stir in a tablespoonful of chopped
onion and two tsblespoonfuls Of flour
and brown again. Gradually add a
pint OF hot water or meat or vegetable
stock and stir until the sauce is
smooth. Add seasonings OF salt, pep
per. tablespoonful OF t.ble sauce and
teaspoonful Of lemon juice: also the
meat. Heat thoroughly and serve
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28
PLEASING THE MAN
M CHLOE JAMESON.

NOV and then for change they like
L such strange things as Hungarian
goulash, or OK tail ragout, or that Ar
menian dish which Is so simple to make
but tastes so different, rice pilaf with
lamb.
They" are the men CT the average
houss hold who at noon roam around
their business districts seeking some
thing new In the way of food.
They find it. too, you know. For one
it may be in Bohemian restaurant: for
another, an Italian cafe; for . third, 3
Swedish delicatessen or Russian
Samovar.
To men these little excursions have
all the flavor of romantic adventure.
Just as, conversely. even the best home
cooking sometimes pals because Of its
lack of novelty.
Could the home cook be persus ded
not to sniff at mans mention Of these
misunderstanding dishes, and to lis
ten to the easily made reeipes for one
or two? II so, perhaps she might be
inspired to spring them on the dnsus-
pecting husband-nct too often. just
now end thsn for the sake Of surprising
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28
THE STARS
DAILY PATTERN
SERVICE

Here's a snappy new model that Is
exceedingly kind to matrons.
1t is designed to give the figure
height, and it does It beautifully. The
bodice has the cross-over closure that
detracts from undue breadth. A par
tial belt crosses the back, leaving the
front free to narrow the waistline The
bias band. heightened on one side, does
away with hip bulk
It's a marvellous dress for Midsum-
mer and early Fall wear. fashioned Of
supple diagonal wooden mixture
Crepe silk, crepe satin and crepe
marocain also suitable.
Style No 1905 may be had in sizes
SO, 80, 40, ~, "A, 46 and as inches bust.
Size So requires as yards Of 39-inch
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

IN preserving season a logical ques-
ton to ask Of the food consultant
is, What is the best order of procedure
to follow in order to avoid confusion
and unnecessary work?
You have. of course, first provided
yourself with the proper preserving
equipment-kettle or Gamer, fruit jars
or Jelly glasses. rubber bands and par
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

pack. For fruits. the open-kettle meth
cd is quite satisfactory If care is taken
to make sure that everything is sterile
and tops of jars are perfectly sealed.
This method. however, cannot be used
for the canning of vegetables or meats.
For these the hot pack Is perhaps the
most satisfactory, although the cold
pack has proved to be very good for
vegetables.
Uniformity in size and ripeness OF
fruits and vegetables insures more even
distribution of heat through the jars
and also makes a more attractive pack
1t is well, then, to grade all materials
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28
Pralines.

Make a strip with three cupf1ls of
sugar, one teaspoonful Of salt and two
cupfuls Of cream. Melt one cupful Of
sugar slowly in a heavy skillet and
stir constantly until caramelized. into
it pour all the strip at one time and
mixture without stirring to a tempera
ture of 238 degrees F., or to the soft.
ball stage. Pour into a fiat pan ant
cool. Beat until 1t begins to bs
creamy, then add three cupfuls o.
pecan nut meats. Drop by spoonfulI
onto waxed paper to form fat, rount
cakes
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

ing, an ounce Of cheese is equivalent to
one egg, to one glass Of milk, or to two
ounces OF meat
You may not have known it, but
cheese is an acceptable dish for grow
ing children because it contributes the
food elements which they nerd especial
ly for the development Of growing
bodies. That statement may come as
a surprise to some who recall that once
cheese was thought to be a cause Of
digestive disturbance. Subsequent study
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28
Sandwich Filling.

Mix three pounds of shredded or
ground chicken with half a cupful of
ground capers or green pepper, one cup
ful of ground celery. three teaspoonfuls
of salt, one teaspoonful of cayenne pep
per, one cupful of mayonnaise, and one
cupful Of melted butter.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

1Cf IL ena piBu MIN
to make longer
journeys away from
home.
And today this
wonderful food Is
no less valuable
from a nutritional
standpoinNs In ad-
dition, it is a good
friend to the thrift
ty homemaker who
wants to cut her
grocery bill, fG it
can be used in
place Of meat.
Generally speak.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

ahln for sealing.
Before b e g inning
the actual work of
preserving, your
first step should
be have all the
m a I e r ials ready
a n d C e a n, t h e
equipment in work
ing order-and also
clean.
Among the diff
ferent m e t h o d S
used in canning
are the en-kettle
method, the cold
nalx o~l ftan hnf
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28
MENU FOR A DAY.
BREAKFAST.


Orange Juice.
Cornmeal Mlsh with Cream.
Coddled Eggs. Melba Toast.
Carrot Marmalade. Co zee.
LUNCHEON.
Combination Salad.
Bread and Butter Sandwiches.
Apricot Whip.
Waters. Tea.
DINNER.
Cream OF Spinach Soup.
Roast Beef, Brown Gravy.
Pan Drowned Potatoes.
String Beans.
Raw Carrot Salad, French Dressing.
Apple Pie. Cheese.
Coffee
cORNMEAL MUsH
Boil three and one-haf cups
Of water. Add one teaspoon salt
and pour IN gradually one cup
cornmeal, either white or yellow.
Boil for ten minutes and cook in
double boiler for two hours. Serve
hot as a cereal or pour into one
pound baking powder box to cool.
When cold. slice and saute m a
small amount of fat. Serve with
cream.
SALAD.
One cup shredded cabbage
(raw), one tomato cut In small
pieces, one chopped apple. one
half sweet green pepper chopped
fine. Mix with salad dressing and
serve on bed of lecture leaves.
tcopyriEh.. 1891
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

never. for an y
length of time, de-
eide Mween them.
w h e n busting
Martha interrupted
one of his soaring
perorations to serve
his dinner, or to
remind him to put
on his overshoes,
he ould recall
Mary's sdoring eyes
and silent under
standing, and how
Low ely she had
looked in that at
tffttda ~ ,seN~ea
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

you, not one 10 De
criticized; for when
one thinks of soup
one ms tinctively
feels the ting!!ng
heat of II upon
the tongue - the
manner in which.
1t is welcomed nine
out of the IL
months OF the year.
Strangely, scant
thought is given
to soup as a cold
dish. And what a
pity?
7 should like IN
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28
FOOD AND THRIFT IN THE HOME
The Chef Suggests
BY JOSEPH BoGGIo.

THERE is noticed during the warm
weather a most regrettable ten
dency to neglect the soup course.
1t Is not an unn atural tendency, mind
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28
Foods Favorable
to Beauty
BY KATHLEEN MARY ouINLAN.

IRON time 3mmemorial there were
the Msrthas of this world
and there were the Marys. And the
great trouble was always that man could
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28
/. AT the Children's Table
BY MARY HOPE NORRIS,
Founder, Mothers Radio Round Table Club.

THE first food that man learned to
preserve for future use is said TO
be cheese In prehistoric days that
marked a great advance in his progress,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

The seas possess creatures called
flegeIlstes. swimming by means OF a
living lash, which are half plants, half
animals
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-06

Rinia Thompson, Miss Virginia Roberts
and Miss Katherine Barbour.
Former Senator and Mrs. Frederick
II. Gillett of washington are at the st.
Regis Hotel in New York.
Lieut.. Col. Franklin B. Garrett, q. S.
NJ c., and Mrs. Garrett Of Pittsburgh
are spending the week in washington
and are at the Martinique.
Mrs. George B. Woods and Mrs.
Robert o. Saunders entertained at q
luncheon at the A. A. U. w. today, in
honor Of Mrs. Charles r. Stark, who
will soon leave Washington to join her
husband in Spokane, Wash, where he
is in business. Guests at the luncheon
were: Mrs. Alexander w. Yereance,
Mrs. Arthur SeitZ, Mrs. Delos Q. Kins-
man, Mrs. Christopher B. Garnett,
Profitt, Mrs. Charles HaineS, Mrs.
Frank w. Ballou, Mrs. Horace L. Daw-
son, Mrs. Charles G. woodward and
Mrs. Wesley M. Gewehr.
The fifth annual debutante dinner
dance will be held this year at the
National Womans Country Club, on
Saturday, November IA.
The sponsors of it are Mrs. Richard
Aldrick, Mrs. Richard Crane of West
over, Mrs. Thomas T. Craven, the wife
of Admiral Craven; Mrs. F. Ashton de
Peyster of New York, Nine. Ekengren,
Mrs. Morris E. Locke, Mrs. Arthur Mac
Arthur, Mrs Hamilton Mccormick
Goodhart, Mrs. Frederick H. Payne, the
wife of the Assistant Secretary of War;
Mrs. Edward T. StoteSbury of Phila-
delphia, Mrs. George c. Thorpe. Mrs.
Hamilton Wright and Mrs. Walter r.
Tuckerman, chairman.
This is an event always looked for
ward to by the debutantes of each year,
/, as half of the very limited invita- ton
list goes to the leading debutantes of
New York, Philadelphia, Baltimore and
other cities in the East, and this is the
one time in Washington when the de-
butantes of the different cities meet.
This year the list Is necessarily limited
on account of the available space at
the National Woman's Country Club.
Mr.. and Mrs. Charles ]. Williamson
motored to Philadelphia today to at
tend the ceremonies Of the launching of
the U. S. S. Indianapolis at Camden
tomorrow.
Mr.. Joseph MacGowan is entertain
ing a party of IL at the supper dance
at Wardman Park Hotel this evening.
Among the guests will be his brother
and sister-in-law, Mr.. and Mrs. A. Ed
ward MacGowan; Miss Gertrude Blakes-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-06
of which Mrs. Cabot Stevens is presi-

Of which Mrs. Cabot Stevens is presi-
dent.
Mrs. Henry A. willard, chairman of
the Juniors headed the receiving line,
and with her were Mrs. Eugene r.
Woodson, Mrs. Eldon King Mrs. Thew
johnson, Mrs. Warren j. HaineS, Mrs.
Frederick T. F. johnson and Mrs.
Stevens.
The Floor Committee of. Debutantes
was In charge of Miss Mary Elizabeth
Macarthur and Miss Jean WoodSon.
with Miss Jane Thorpe, Miss Lucille
Elliott, Miss Elizabeth Shouse, Miss
Sydney Thompson, Miss Atlee Wirgman,
Miss Isabel Perry, Miss Jeanne Rich
ards, Miss Mary Preston Stuart, Miss
Marion Dunlop, Miss Teresa Saul and
Miss Mary Gibson.
Miss Dorothy Taylor, Miss Evelyn
Howe, Miss Virginia Glazebrook. Miss
Elizabeth Edison and Miss Adelaide Har-
ley assisted at the supper table.
A short program of entertainment
arranged by Mrs. Willard was given
during the evening. Taking part were
Mr.. and Mrs. Harry Angelica, Miss Vir-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-06

Washington Women Visit
Navajo Agency and Other Points.
Miss Raye Ayers and Miss Celeste
Ayers Of Alban Towers have returned
to the city from an extended trip 70
the West Coast, visiting many places
CONTINUED on Fourth Page.)
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-06

afternoon and at o'clock IA the
evening. The international note win be
carried out In decorations ana prizes.
MIS-. Maud II. Bradbury Is chairman OF
the Committee on Arrangements Tor
the card party.