davidaulloa/AmericanStories huggingface dataset:
Evening star., 1932-05-20

meat course, where they are even more
welcome than when served as dessert.
The sherbet Is O fine touch which the
chef considers of great importance to
the rnenu, and one which the home
cook may add without extravaganza.
Fruit juices, az you know, are most
healthful, and you have an aid to di-
gestion, too. in the sugar used for sweet
ering, when sherbet Ia served with the
main part Of the meal.
Almost any fruit or fruit juice Is
delicious when frozen, but you can Gre
ate such elusive fiavors by combining
several Juices that urge you to ex-
pertinent In this way as often as you
can. You remember what was said
last week about being courageous
enough to attempt original combina-
tions when making salads? The same
idea may be applied to sherbets.
Sometime soon, try tutti fruiti ice.
Suppose that you have on hand lit
tie pineapple juice. some peach juice,
strawberry and cherry juice. Put all
together, add the juice of half lemon
and additional sugar. Sherbet recipes
should taste very sweet before freezing.
as the effect of the sugar is lessened'
during the freezing process.
You may add a stiffly beaten egg
white to the Sherbet when it is about
half frozeny or, instead of the egg, use
gelatin To about pint of juice or
fruit mixture, use one tablespoonful
gelatin which has been dissolved In e
quarter cup of boiling water. Add to
the fruit mixture Just before freezing
Another good sherbet or ice to be
served with the meat course is made
from sour cherries. To one cupful of
cherries and juice, add one pint of
water and one cupful Of sugar. Chop
Boil the sugar and water together five
minutes, let cool, add the cherries and
freeze
Evening star., 1932-05-20
NANCY PAGE
Pineapple Apricot jam l.
Golden and Good.
By FLORENCE La GANKE.

When Nancy went to market she
found a bargain In fresh pineapples.
She ordered six of them. Then when
they came home she wondered just
what she would do with them. One
pineapple she planned to pare, shred,
sweeten and add to fresh strawberries
for a fresh-fruit dessert.
Two Of them she used in pineapple
rhubarb conserve. Another pineapple
she decided to pare, shred and can.
That left two of them. She looked over
the pantry shelves and found some
dried apricots. "Ah, the very thing"
she exclaimed, II will make some pine
apple-apricot jam"
Fortunately she had laid in a supply
of bottled peetin. So she was ready to
20 ahead. The day before she had Or
dered sugar and jelly jars and parafiin.
Nothing was lacking to start her on
her Spring, Summer and Fall canning,
jamming, picking and preserving.
She washed one-quarter pound april
cots and let them stand with two cup
fuls of water for five hours or there
abouts. Then she simmered them for
one-half hour The mass was then
pureed or put through a sieve. She
added enough grated fresh pineapple
(she could have used canned) to make
four cupfuls of mixed fruit and Juices.
Now she put in seven level cupfuls su-
gar. She used the half-pint measuring
cup. The mixture was stirred as 1t
stood over a fire until 1t boiled. When
boiling and rolling all over itself In
the big saucepan she let 1t continue
for one minute by the clock. Then she
removed kettle from fire, added one
bottle of liquid or commercial pectin,
She stirred it in, SKINNED the top and
poured quickly into clean Jam jars. She
put thin layer of parafin on while
lam was still hot. Next day she put
on a second layer of melted paraffin.
Evening star., 1932-05-20
GOD AND THRIFT IN THE HOME

hard. ss is usually the case when It
stands upright all the time.
For Pies and Puddings.
Special Pie Crust.-Heat a mixing
bowl BY pouring hot water into 1t. Let
stand for minute or two, then empty
Put in one cupful of shortening, pour
half a cupful of boiling water over it,
then beat with fork until 1t becomes
a smooth liquid. Put half teaspoon
full each of salt and baking powder, and
three cupfuls Of flour in the sitter and
sift into the liquid shortening. Stir all
makes two pies or four crusts. If only
one pie Is desired, wrap the remaining
dough in waxed or paraffin paper and
leave in q cold place. It may be used
the following day or held for several
days, as it keeps well In the refrigerator
Three Minute Pudding Sauce. Put
into saucepan one cupful of sweet
cream, q teaspoonful of vanilla mixed
with little cinnamon or other lavoring
and three-fourths cupful Of light brown
sugar. Put over the fire and stir until
boiling hot, but do not allow to boil
This Is delicious on almost any pudding,
of a fine consistency, and no one can
guess the ingredients without asking. A
makes o fine chocolate sauce.
Frozen Desserts.
Strawberries With Macaroon Ice
Cream.-Wash, pick over and hull some
strawberries. Mash slightly, sweeten to
taste and keep in cool place until
needed. Fill glasses half full of the
prepared strawberries. Cover with
macaroon ice cream and garnish with
whipped cream. sweetened and favored
with vanilla and forced through a
pastry bag and tube, and whole straw
berries.
To make the macaroon ice cream mix
three cupfuls of heavy cream with half
a cupful of powdered suga- and a few
grains of salt. Beat, using an egg beater,
until the mixture is stiff, but not stiff
enough to hold its shape Put into a
freezer and freeze to a mush, using
three parts of finely crushed ice to one
part of rock salt. Add half cupful of
orange juice mixed with six macaroons
broken into small pieces, half cupful
of powdered sugar and one tcaspoonful
of vanilla, and continue the freezing.
Evening star., 1932-05-20

the prepared breakfast foods. stewed
cious with them. The whole catalogue
Of berries-strawberries raspberries,
blackberries, blueberries-Are delightful
when served with them. Apples, eubed
and used with these foods, make an
other pleasant variation. Prunes, pine
apple, diced, slices Of orange, canned
fruits 8. the variety is almost un-
limited.
The sheer color and beauty of tn
fruit served with the breakfast food h.
an appetizing effect on the early MOI
ing diner and often proves the cure
jaded Spring appetite. And ren1em
Der you can greatly increase tn
crispness OF the prepared breakfast
foods by setting them In heated oven
for a few moments.
Evening star., 1932-05-20

ready for the fruits
Of the new season
which o ! W q y o
tempt you to pre-
serve some more.
What, however,
are you doing with
the extra juices
which seem always
TO be on hand after
q dessert Of stewed
or canned fruit2
Turning them into
mysterious and ap-
petizing sherbets, I
hope, and present.
tnR thus1a Sryttn tina
Evening star., 1932-05-20

pushed aSlde--tne
youngsters desire
for food does In
deed seem to be
gone.
with the advance a
of warm weather
children often tire
o I their cooked
cereal Of the vim
ter months. Coax
ing-even the per-
nicious experiment
of bribery--fails to
make Junior empty
his bowl. But the
At.a-AA - -s,~~-~l..
Evening star., 1932-05-20
The Chef Suggests
By JOSEPH BoGGIA.

TT is true, In 1t not, that just now you
are using 40 often as possible those
fruits which still remain from last
years canning? For you want to be
Evening star., 1932-05-20
Better Homes for Students.

Frequent complaints regarding poor
accommodations for visiting students In
Edinburgh, Scotland, has led to steps
for direct control Of accommodate by
Evening star., 1932-05-20

the universities. According 10 the new
system all rooms must be registered
and inspected by special student body,
committee. The move already has
caused a reduction In charges and O
betternient Of service
Evening star., 1932-05-20

AT this season Of the year many a
"a mother finds that her children have
developed jaded appetites at the break
fast table. Old-time favorite dishes are
Evening star., 1932-05-20

and variety often works wonders.
Break the monotony of the daily
cooked cereal by alternating with some
Evening star., 1932-03-06

fur show it either on the sleeves or on
the collar-alnost never in both places
Fur cuff treatment shows fat fur cuffs
extending from the wrist nearly or quite
to the elbow. Cuffs Of this sort are
not applied over the fabric, but are used
in place Of fabric at the lower part of
the sleeves.
Then there are the large applied
cuffs, usually of fox, that are attached
at the elbow, swinging round the arm
in a graceful loop, while the lower part
of the arm is trinity covered with q
straight, snug cuff of the material.
rOAT closings this season are usually
~ placed we'll over to the left side,
buttoning from few inches above the
Waistline to a few inches below. For
the time being at least. dressmakers are
doing little with the button -down-the
front idea
You may have heard Of the so-called
"buttoned coats" by which is indicated
the new coats that show series OF but
tons and buttonholeS all the way down
the left side to within few inches Of
the hem. Martial ct Almond, expo
nent of this fashion, shows coat with
no less than a dozen cloth-covered but
tons at the side, with deep shawl col
lar of the material and lavish fur Guns
swinging from the elbows, leaving the
actual line of the sleeves below the
elbows close and straight.
copyright, 1922
Evening star., 1932-03-06
Fresh Paint Stains
Come Out Easily

DAINT stains, If they are taken In
time. are easy to get out. But
if they are allowed to dry in they are
almost beyond being taken care OF at
home.
Youthful Jane, who is training to be
an artist or a house painter, has put
this theory to a hard test, and her
mother has had a chance to try 1t out
on several occasions. One OF James
masterpieces was painted in her new
party dress-which Jane adored with
all the fervor of her careless 7-year-old
heart. The dress was splotched with
bright orange paint and the splotches
dried on. Nothing could be found TO
take them out. They were lessened-
but they weren't eradicated.
A few days later Jane decided 10 TRY
another masterpiece, in the center OF
the living room rug. The large rug was
a monotone, and of course the blue and
red smears of paint that were there
when Jane removed herself and her
artistic endeavors to a safer place look
ed awful.
James mother was disconSolate. But
she didn't scold Jane. Instead she went
hotfoot to the drug store and bought
a bottle of turpentine And with plenty
of clean cloths she promptly went to
work before the stains were dry. They
all came out and the rug bore no trace
of them with which to tw1t the repent
ant Jane. If they had dried in. the big
rug would have had to take special
trip to the cleaners.
Evening star., 1932-03-06
One Child Shouldn't Get
All the Hand-Me-DOWnS

THERE are three little girls in the
family-Elizabeth Jane and Ann
Elizabeth is 8, Ann is 4. Pane is in
between.
between, but because she has grown
I'D to most of her 7 or years on
hand-me downs. She thinks she ought
to have the same privileges that Eliza
beth has in helping to choose her own
clothes. Her mother has always boasted
a bit because 1t has never cost so much
to clothe the younger girls-there are
always good coats and even dresses to
be handed down.
Our sympathy rests with Jane. In a
family with a fairly ample income our
own personal advice is not to hand
clothes down at all. That may seem
like rank extravaganza. But we know
so many younger girls who are really
hurt by this procedure that our ad-
vice is not to do 1t at all unless posi-
lively necessary. To be sure when
offense can possibly be taken, but after
that age it is likely to cause fdiscon-
tent. In this family it is Jane who
gets most of the handme downs, since
there would be little left of Elizabeth's
outgrown coat after Jane had worn
it to pass on to Ann.
Actually there need be no extrava-
gance in not passing Elizabeth's clothes
to Jane or James to Ann-because
clothes In fairly good condition are
always very welcome to charitable or
ganizations. Possibly, too, there may
be cousins or friends In another city
whose children will really welcome the
outgrown clothes, q and it is . very
much more agreeable thing to wear
Evening star., 1932-03-06
SPRINCTIME
BY d. C. PEATTIE.

II you have any taste in very early
ana very rare wildhowers Of the Dis
trlct OF Columbia, try then to find the
ground pink, or moss pink, botanically
known as phlox Subulata. 1t is, of
course, no pink, but a phlox-and the
most beautiful OF phloxes, to my way
of thinking.
All phloXes resemble pinks a little
IN tner opposite leaves and tubular
mowers with fiaring limb; the moss pink
especially Is charmer. with its pink
purple or rose-colored flowers with their
oarker center or sometimes even white.
II Is not. OF course, the earliest wild
mower, put 1t Is the earliest one of
fea4y great beauty. And when 1 say
~ - rare, that, too. needs qualification.
lCs ns.axaA Sange is on rocky hillsides
ana Ssndy banks from New York State
to Northern Florida and west to Michi-
gan ana down along the mountains to
Kentucky. So its range is wide enough.
put 1t Is nowhere very abundant, and
mere IN the District it is confined to
lew cliffs and banks above the Poto-
mac In the Great Falls region-our
happy hunting ground.
Ihe moss pink is said to be "de-
pressed, but bOtaniStS do not refer to
an emotional or financial condition but
condition Of stature; the plant instead
OF standing up spreads out in broad
mats. Curiously enough for a phlox.
the leaves are almost scale like or
needle like
The moss pink frequently flowers in
February. With the exception of the
skunk cabbage and the various catkin-
bearing trees like willow, elm. etc, and
the naples (an of which are scarcely
admitted to the category Of flowers by
most people), no other native plant that
nave studied blooms so precociouSly,
though OF course there are few garden
Movers from over the seas and some
little European lawn weeds that dare
to show their heads in the worst of
months
once saw moss pink in bloom in
garden in Portland, Me, in March How
anything can bloom in Portland in
March surpasses the comprehension OF
all who have been there in the wind and
ram OF that season. From that day I
nave admired the moss pink beyond
an o1ner early Spring flowers, as, in
oeeo, II deserves to be admired,
strange that no poets, always eager
to twang the Tyre for Spring. have
passed 1t by. Perhaps one reason Is
that poets are such poor botanists that
they don't know moss pink when they
see 1t. Perhaps, too the fact that the
moss pink is not native in New Eng
land has been reason for the neglect
accorded 1t by the muse, for New
England supplied us with most of the
old-1asnloned nature poets, the kind
tnAt the writers of school readers"
dengnt IN, who mingle their ecStasies
| with little moral lessons.
Evening star., 1932-03-06

certain set of style developments in
Paris we hear of many.
Chanel, for instance, places her
waistlines below normal just above the
hipline: Lanvin makes use of what is
called the low natural waiStline; many
important dressmakers show waist
line just a trif1e higher than normal;
while Augustabernard and others effect
a compromise by joining bodice and
skirt above normal and marking a low
natural waistline with a belt.
So whether you want to place your
WaiStline at normal or slightly above
or slightly below, you have perfectly
good authority, and within short
time, If not already. you will find
dresses of these various types of waist
line ready for your selection.
One Of the Paris dressmakers has
evolved the. Egyptian silhouette in his
new things-and that is something new.
Lanvin uses large sleeves, makes a
waistline high at the front and low at
the back. For daytime skirts are 10
inches from the floor, for afternoon
just above the ankles, for evening at
the floor or instep.
So among them, the French dress
makers have given us something novel
to think about when we buy our new
Spring wardrobe.
Evening star., 1932-03-06
Paris Puts Waistline High,
Low, Sometimes Medium
r rs PAY your money and take your
choice" this Spring.
4ay, Wi,

IT'S PAY your money and take your
choice this Spring.
Fortunately paying your money
i has a bright aspect because prices
are really down. Dresses, coats,
suits. hats, blouses and various acces-
sories really are lower in price than
they have been for many year, and
manufacturers and dressmakers have
managed to give even less expensive
things a style and line Of real quality.
You really can take your choice-of
hats, dresses, coats, blouses, scarfs,
gloves, necklaces and everything else
that makes up the Spring wardrobe
because there is tremendous diversity
in fashions. The first dispatches from
Paris gave us the impression that there
wasn't much change. Things were
running along pretty much as they had
been. No drastic changes in line or
general construction. The differences
would be achieved by way of new de-
tails. slightly different use of fabric
and color. But things have happened
since then and the fashion situation
is not quite so stable as it seemed to
be a few weeks ago.
The interesting thing is that the diff
ferent important dressmakerS in Paris
have been working along rather diff
ferent lines and instead Of hearing of
Evening star., 1932-03-06
Chocolate Cake.

Cream three-fourths cupful of butter
and gradually cream into the butter
two cupfuls of sugar. Stir in four beat
en- egg folks and two and one-half
blocks of melted bitter chocolate. Add
one teaspoonful of vanilla f1avoring and
two teaspoonfuls of baking powder and
two and one-half cupfuls of sifted
-four. Beat half teaspoonful of bak-
ing soda into one cupful of buttermilk
and alternately add the buttermilk with
flour to the cake mixture until all is
used Lastly. fold in four beaten egg
whites and bake in three layers.
Filling.-Pour half a cupful of boil
ing water over two cupfuls of sugar
and boil until it spins a thread. Beat
this slowly into two well beaten egg
whites. Add Is marshmallowS cut up
and one tablespoonful Of vanilla. When
It thickens. begin icing the layers Of
the cake.
Evening star., 1932-03-06
New Hats Combine
Winter and Spring

THERE'S no necessity for bursting
forth in Spring hat this season.
You can make the change by easy
stages so that even If you do give up
one can accuse you of rushing the sea-
son. All the shops are showing clever
little hats that combine lightweight
felt with straw and fabric. And there
is the new woven cellophane that looks
like straw but isn't.
There are charming little turbans
made entirely of cellophane, black,
navy blue or brown, and sometimes a
band of straw is used to give the light
weight felt or fabric turban q touch Of
Spring.
Your hat should he Like the weather
Evening star., 1932-03-06

bow of the head and a perfectly audi
BILE and self-possessed Thank you.N
In like manner the well bred man
does not slip out Of his seat confusedly
pull at Woman's sleeve to attract her
attention and mutter, Seat, ma a'am. ?"
Rather, he rises and, raising his hat,
says distinctly. will you take this seat,
madam?" II the woman is turning her
back and 1t Is necessary to attract her
attention the slightest touch on the
arm Is all that is necessary.
Evening star., 1932-03-06

the outgrown coat Of a cousin in
another town that none of your friends
have ever seen before, than to have
to face the world in a coat that has
been identified for a season or so with
your older sister.
BY careful buying, too, it is possible
not to have any outgrown clothes to
hand down. Barbara has new coat
this winter which she outgrows before
next season and has to pass on to
Jane. Why not buy coat trif1e too
large for Barbara this year, take it to
tailor and have the seams taken in
and the hem turned up-or do this
yourself SO that next year, instead of
passing it on to Jane, it may be let out
so that Barbara can wear it for every
day?
Evening star., 1932-03-06

Almost every coat has two collar posi-
bilities. These that have fur collars
have them so arranged that they may
be removed. leaving the scene entirely
to the cloth collar beneath, and coats
that are furless at the neck have scarf
or shawl collars or revers that are de-
signed to be worn two or three different
ways.
There are many smart Spring coats
quite devoid of fur. Those that have
Evening star., 1932-03-06
Detachable Collars of Fur and Fabric

from Paris indicates a reaction away
from the fuller sorts of sleeves Some
Of the influential dressmakers have even
gone back TO sleeves that are definitely
straight, while others retain a definite
fullness in the region Of the elbow.
THE most distinctive feature Of coats
this season-aS you have doubtless
Evening star., 1932-03-06

partly Winter with touch of Spring.
So much has been said about the
new hower-trimmed hats that we might
have expected hats laden with roses
and violets and forget-me-nots and
pansies in the good old nineteenth CEN
tury manner. But the new flower trim
med hats are different. Usually the
flowers are white and they are massed
Evening star., 1932-03-06
Enumeration Counts

10Th in business and in society it
Is Of great value to speak with
elear-cut enunciation. When a well
bred woman accepts a seat offered by
q stranger in street car she does not
look confused and humble her thank
you" under her breath. Instead she ac-
knowledges the courtesy by a slight
Evening star., 1932-03-06

= o far as coa$ materials go, tweedy
effects of all sorts are in favor
on the one hanS, with a variety
~ OF tightly woven corded materials
on the other.
Full length coats that is, long
enough to cover the dress-are numer-
ically the winners and always the most
appropriate for the woman who buys
but one or two coats for the season.
But don't forget that there is a new
interest in coats of the three quarter
length that are frequently seen.
They are made to go with some of
the new silort jacket dresses.
For sports and motor wear there are
coats that end midway between the hips
and knees-buttoned coats that are fire.
quently referred to as REFERS.
Sleeve treatment has been a real
problem among the coat makers this
season, and so far as the future of
fashion goes, 1t Is a question that has
by no means been settled. Latest news
Evening star., 1932-03-06

You can prevent salt in the kitchen
shaker from hardening and caking by
placing the shaker, when not in use, in
a covered jelly glass. Under trying
conditions Of humidity this suggc kion
Is well worth the extra effort requires.
Evening star., 1932-03-06

at one side or tucked in a fold Of the
felt or fabric so that the lines Of the
hat are as well defined as you please.
Evening star., 1932-03-06

A bridal goscn OF unite
satin becomes a formal
evening goWn ,ohen the
train and AIencon lace
jacket are removed. The
bridesmaids dress is OF
coIored suede lace. Her
Evening star., 1932-03-06

White satin and lace ,oedding dress \
,uith corsage bouquet of orange
blossoms. The peiI sho1cs Russian
coronet arrangement. The brides
maids dress is OF flax blue chiffon
pith sash boW OF Du Barry pinl
tafeta, and her hat is Of blue crysra
sfra1p.
Evening star., 1932-07-18

Mr. and Mrs Garland Arnold of near
Hall, Md, have announced the mar
riage Of their niece, Evelyn Jones, to
Mr.. T. A. Sears, Tuesday. July IL, at
Annapolis. They are spending some
time in Atlantic City.
Evening star., 1932-07-18

accepted appointment as vice chair
man Of the Department OF Education
In the General Federation.
Miss Edna russell, who will sail for
Europe on Wednesday aboard the S. S.
President Roosevelt as q member Of
the Commission on Adjustment Of
British Claims, was guest Of honor at
a luncheon given by Mrs. John s. Ben
nett on the sroof garden Of the Willard
yesterday. Among the guests were Mrs.
Eva Fussell, Mrs. Floyd Hathorne. Mrs.
Howard Thompkins, Mrs. William Her-
rison, Mrs. Caroline B. Stephen. Miss
Mary Allen, Miss Alma Youtz. Miss
Carrie williams, Miss Gertrude Matchett,
Miss Emily Watts. Miss Ora Cage, Miss
Daisy Ramsaur, Miss Helen Stillman.
Miss Grace Goodpasture. Mrs. Clifford
Lewis, Mrs. Martin Hysong. DR.. Eliza
beth Sohon, Mrs. John Waters, Mrs.
Marie Rogers and Mrs. william Handy
Ramsey.
Individual corsages OF violets. tails
man roses and gardenias served as a
delightful background for a miniature
of the S. S President Roosevelt, which
was the centerpiece Of the decorations.
Spring flowers arranged around tndi-
vidual ship models at each place COM
pleted the nautical scheme Of decora-
ton.
Miss Alice Pfund of Baltimore and