davidaulloa/AmericanStories huggingface dataset:
Evening star., 1933-11-05

si.oan in this country was set forth some years
ago in the Dunbar High School in this city.
After short interval came the first OF the
general exhibitions Of Negro art sponsored by
the Harmon Foundation. Between then and
now great strides have been made by the Negro
artists. That the art department at Howard
University, under the direction of James v.
Herring, has been factor in this development
there Is little doubt
The exhibition view in the National
Museum comprises oil paintings water colors,
block prints and sculpture in wood some of
which Is by professional artists, some by stu
dents of Howard University and some by pupils
in the public schools in Washington-a diver
sifed showing. Exceedingly good are West
Indian subjects by william E. Scott. Negro
OF Charleston, Edwin A. HarlestOn, shows some
well-painted Charleston subjects and an excel
lent portrait study. James A. Porter, instruc-
tor in painting at Howard University, is well
represented.
Included in the student work from Howard
are some admirable portrait studies done
simply and frankly, and very good in color.
OF unique interest the wood sculptures by
Leslie G. Boiling.
Interesting not merely in themselves but for
what they stand, are groups of work by pupils
of the Southeast House Art Studio Of this city,
settlement house for Negroes, the art depart
ment of which is under the direction of Lois
M. Jones, b graduate OF f1OWaIQ University,
and a group OF work by pupils of the Free Art
Workshop and Studio, sponsored by the Har-
lem Adult Education Committee, New York
City. In both Of these instances the art takes
the form of recreation.
THE exhibition of etchings by Louis c. Rosen-
berg of Fairfield Conn.,, which opened in
the Smithsonian Institution october 80 to con-
tinue through November &c. is one which
etchers and collectors of etchings will especially
enjoy because of the etcher's amazing COM
mand Of his medium and his almost perfect
craftsmanship.
The collection comprises 40 prints all but
or two Of which of architectural sub
jects, mostly famous buildings buildings beau
tifuI as well as famous, built in centuries past
well as today, and in all parts of the world
Turkey, Italy Spain, France, Sweden Eng
land the United States. The latest Of all, and
the most up-to-date, is of the Federal Building,
Century of Progress Exposition, Chicago, as
seen at night. etched during the past Summer
"A flash of light against black sky, enbody-
Evening star., 1933-11-05

Oaxaca Southern Mexico; enormously valuable
extraordinarily beautiful, which was placed on
view in the Pan n-American Union Monday after
noon and open to the public on the four follow
ing days. The collection was exhibited at the
Century of Progress Exposition in Chicago and
also had a showing in New York. 1t was invited
here by the Carnegie Institution of Washington
and George Washington University, and shown
through the courtesy Of the ministry of public
education and the National Museum of Archie
ology of Mexico. e.
The exhibits consisted of gold and silver orna-
ments, pearls, jade and turquoise bead neck
1aceS, as well as beautiful carvings made on
jaguar bones, originally inlaid with turquoise,
and bowls of rock crystal, which are said to
have taken lifetime to carve. The jewery,
strangely enough, had an extremely modern
aspect, especially the strings of pearls and beads.
100 beads, shaped and carved, were particu-
larly beautiful, eXQuiSitely wrought and deco
rative. There were earrings of metal and of
curved outward, but also OF gold; pendants beau
tifully carved and patterned in several tiers
concluding with elongated beads; there were
strange little mask-ike figures in gold repre-
Senting personalities with human realism
and religious symbolism.
All of these works dated by archeo1osists
about 400 AID, before Columbus discovered
America, before CorteZ set foot in Mexico Tney
witness to an exceedingly advanced civilization,
to high sense of beauty and fitness the
part of the artists and their patrons. What,
indeed, must have been the life of a people who
Evening star., 1933-11-05

so we'll understood the significance CT beauty
in objects Of common uSe How highly skilled
were the craftsmen who produced these works.
and how utterly without Self-conscioUSness
What an insight such an exhibit as this gives
into the culture Of the past-Mexico's great
heritage of tradition, and the place OF art in the
lives of people SO little known. 1t has been
said that these exhibits represent one of the
richest archaeological finds ever made in the
Western Hemisphere, and it may well be so.
IN the United States National Museum. Tenth
and streets an exhibition of works by Negro
artists, sponsored by the Association for the
Study Of Negro Life and History, was opened to
the public October Fl to continue through
November 6.
On the opening DAY in the auditorium at $3.50
o'clock Alan Locke of Howard University gave
an address on Negro art, tracing its origins and
indicating significantly its influence on the art
of today. In coming to this country, he said,
Negro traditions in art had been broken, and it
is the recovery of these traditions that those
who are promoting the development of art
among the Negroes today have as object Mod
ernists, Prof. Locke declared, have been much
influenced by primitive African sculpture, and
in their artistic expressions use the same COM
mon denominator of esthetic values. This point
he demonstrated graphically by the use of
stereopticon slides showing alternately piece
of native African sculpture produced centuries
ago and piece Of sculpture Of the same char
acter and subjective similarity by a famous
contemporary modernist, such as Archipenko,
zorach, Faggi, Modigiiani and PicaSso.
The characteristics of modern art Prof Locke
stated, were smpfication, stylization and SYM
bolic significance, designated by emphasis on
form and form relations and through the
virtuosity of technique. These same character
istics, similarly manifested, are to be found. he
claimed, in primitive African sculpture. The
Negro of today, he said furthermore, has to
make a choice in his artistic expression be-
tween nationalism and racialism. If he is
tionalistic he will in this country be "Ameri-
can, If he is racial he will strive to recover and
carry African traditions.
Tor the most p exhibition of Negro
! work set forth in the large hall and cor
ridors adjacent to the lecture room at the Ma
tional Museum evidences nationalstic rather
than racial tendencies, but 1t Is an extremely
creditable showing.
One of the first exhibitions Of Negro art to be
Evening star., 1933-11-05
Calendar of Exhibitions

Calendar of Exhibitions
cORcORAN GALLERY OF ART, Sepen-
teenth street and New York avenue.
Permanent collection. Carl Melchers
Memorial Exhibition. Exhibition OF
Hdndicratts BY members of the South
ern Mountain Handicrdtt Guild.
NATIONAL GALLERY OF ART. Tenth
and streets Constitution apenue).
GeIdtly collection.
SMITHSONIAN BUILDING. DIVISION
OF GRAPHIC ARTS, UNITED
STATES NATIONAL MUSEUM. Etch-
tngs By Louis C. Rosenberg October
30 to November 26.
FREER GALLERY OF ART, Twelfth and
B streets southwest. Permanent COL
lection
LIBRARY OF CONGRESS. PRINT d.
VISION. Permanent collection.
PHILLIPS MEMORIAL GALLERY. 1900
Twenty- first street. Permanent collec-
STUDIO HOUSE, 1914 Twenty-frst street
northwest. Paintings and drawings by
American artists. lent by Frank X. M
Rehn OF NelU York. October ID to
Nopember IS.
TEXTILE MUSEUM OF THE DISTRICT
OF COLUMBIA. $3.50 S street north
1DeSt Rugs tapestries and other ter
tiles of the Near and Far East. Open
Mondays Wednesdays and Fridays. 2
to o'clock. Admission by card OBJ
tatndble at the Office OF G. Fl. Myers
730 Fifteenth street northwest.
PUBLIC LIBRARY, CENTRAL BUILD
ING, Eighth, and X streets. Repro
ductionS OF trescoes by Diego Riuerd.
November to 10; Christmas books
for children, November IL to 30
PUBLIC LIBRARY, NORTHEASTEE|
BRANCH, Seventh street and M-ry-
land auenue northeast. Portraits by
Washington portrait painters, Nopem-
Der to 30.
PUBLIC LIBRARY. SOUTHEASTERN
BRANCH, SeUenth and d streets
southeast. Landscapes By Beulah
Weduer and Angela Hurd. Nopember
TO So
PUBLIC LIBRARY. TAKOMA PARK
BRANCH. Fifth and Cedar streets
northwest. Fto,oer and still life paint
ings By Washington artists, NOpem.
Der 1 to 3d.
PUBLIC LIBRARY, MOUNT PLEASANT
BRANCH Sirteenth and Lamont
streets northwest. Washington Water
Color Club November 1 to 30
PUBLIC LIBRARY. EASTERN HIGH
SUB-BRANCH, Eighteenth aud East
Capito! streets. Water colors by Mar
gdrete Lent, November 1 to 80.
PUBLIC LIBRARY, TENLEY SUB
BRANCH. 4539 Wisconsin avenue.
Paintings by Katharine Bean,dn. No
pember 1 to 80.
DUMBARTON HOUSE. 27I5 @ street
northwest, headquarters OF the Ma
tiondl Society OF Colonial Danes of
America Museum OF the Early Fed
eral period Sunday 2-5 pm, iDeek
days 10 to pm.
HOUSE OF THE SEVEN ARTS, 2401
Fifteenth street. Exhibition, Leon
Carroll, water colorS of fo,0erS, under
the auspices OF the Arts Group OF
Washington.
ART LEAGUE OF WASHINGTON. 1903
Ttoenty-frst street northwest. Open
ing exhibition in new building; Fifth
Quarterly Washington Art Show.
October 29 to November IS.
Evening star., 1933-11-05

UGH interest was shown during
the past week in a collection of
ancient Mexican handicraft,
jeweEy and other art objects,
found in January, 1882, in tomb
ot NEo,,fa A1b,~ &, tho Ctoto of
The Waterbury Democrat., 1933-10-10
Pleasing the
 Man
A Dessert De Luxe
By CHLOE JAMESON

By CHLOE JAMESON
 One of these days when you're feeling particularly loving toward the head of the house, try this recipe for cream-cake with black and white icing. It is Q never to be forgotten dessert, I assure you |. and not too expensive.
 Whipped Cream Cake with
 Bitter Chocolate Icing.
 For the cake, whip 1 cup of heavy sweet cream and add the stiffly beaten whites of three eggs, folding them in carefully. Add 1-2 cup of water and l teasp6on van- fila. Then little at time, add the following dry ingredients which have been sifted together twice: 9 cups pastry flour, teaspoons bak- ing powder, 1-2 teaspoon salt, 1-2 cups sugar. Beat well and pour into two buttered and foured' layer cake pans; bake in 0 medium oven for 30 minutes. Cool, put the lay CTS together with a simple white butter icing. Spread 6 thin layer of butter icing over the top and coat with melted bitter chocolate.
 An even nicer treatment when 1t comes to icing is to pour the cake into shallow oblong pan and bake 1t in one sheet. Cover the top with a layer of the white butter icing, and coat with the melted chocolate.
 This is Q wonderful cake to serve with lemon sherbet or one of the fruit desserts like diced fresh pine- apple, baked pears, or peaches. If bitter chocolate is not 0 favortte, then use the white icing only, garnished, if you like, with 0 sprinkling of grounds nut meats, or shaved hazel nuts.
The Waterbury Democrat., 1933-10-10
C.C, (. WORKERS
 GAIN WEIGHT

Missoula, Mont (UP)-Thc 1000 Civilian Conservation Corps work CTS in the Montana district have gained an average of 10 pounds per man since entering thier forest jobs, officials estimate.
 Each worker has q ratIons aI- lowarce averaging about 36 cents In cost per day. The total grocery bill for tho c. c. C. in the district was estimated to be $75,00o e month.
 During July and August alone the workers ate 132. .000 pounds of beef, 33,000 dozen eggs, 2.000 tons of potatoes. 100000 loaves of bread. 60.000 pounds of sugar, 10000 pounds Of coffee, 44,0O0 pounds of veal, 22,00O pounds of beans. and 66.000 pounds of but ter.
 In the first six months the workers were in camp 126 miles of frankfurters, f9,S00 hams, and 5000 large sacks of sugar were consumed.
 A total of approximately s1,200,000 also was paid out in sal aries to the workers and their leaders.
The Waterbury Democrat., 1933-10-10
BLUEBERRY.PINEAPPLE
 JAM 4 cups (2 Ibs) prepared fruit 2 cups @ lbs) sugar

O/kNh
 4 cups (2 Ibs) prepared fruit 2 cups @ lbs) sugar 1 bottle fruit pcctin pound fully ripe blueberries. Chop very fine or grind, using fin. est knife of food chopper. Com bine fruits.
 Measure sugar and prepared fruit into large kettle, mix well, md bring to q full rolling boil over hottest fire. Stir constantly be. fore and while boiling. Boil hard 1 minute. Remove from fire and stir in fruit pectin. Skim. pour quickly. Paraffin hot jam at once. Makes about Il glasses e fluid
 RED CuRRANT JELLY
 : cups e 1-4 1bs) juice 2 cups a Ibs) sugar 1.2 bottle fruit pcctjD With black entrants, crush about pounds fully ripe fruit; add 2 cups water. With red entrants crush about pounds fully ripe fruit; add 1 cup water.
 To prepare juice, bring mixture to q boil, cover, and simmer 10 minutes. Place fruit fin jelly cloth or bag and squeeze out juice.
 Measure sugar and juice intoe large saucepan and mix. Brink to q boil over hottest fire and at once add fruit pectln. stirring constantly. Then bring to q full rolling boil hard 1.2 minute. Remove from fire, skim quickly. Paraffin hot jelly at once. Makes about Il glasses e fluid ounces cach).
The Waterbury Democrat., 1933-10-10
Quick And Cheap

This heading applies to . great many canned foods. but this time we don't mean 1t that way. We mean that. although wholesale prices of canned foods have ai- ready gone up, there is still time to get c stock of canned foods for summer consumption at compara- lively low prices, and that the quicker you get them the cheaper you will get them.
 Canned foods prices have been held down hitherto by the fact that the great buying public has been so far economizing, but the acreage of planting has been de- creased. and the production of canned foods this year will be far below what has been considered normal. Stocks on hand are pretty well exhausted. so tine best economy is to buy now before the Ia wof supply and demand has brought about the inevitable rise in prices.
 In q message sent to congress in the middle of March, President Roosevelt told of his plan which seeks to increase the purchasing power of our farmers" The only way to increase the purchasing power of our farmers is to p V will inevitably happen if his plan is put through.
 in the meahwhile, it is not un- patriotic to buy food at the prices at which 1t Is now offered. Every mle clears the way for the d. ,ance In prices which Is bound to continue until q better balance of --.~~sr ana demand is afta$~~s
The Waterbury Democrat., 1933-10-10
Br0iIcd live Lobster

Brollcd Hive Lobster
 Live Holsters may be dressed for broiling at the market or at home. Clean lobster and place in but tered wire broiler. Broil min utes on flesh side, turn and broil minutes on shell side. Serve with melted butter.
 To split live lobster-cross both clans and hold firmly with left hand. With a sharp, pointed knife, held in right hand, begin at the mouth and make a deep in- cision, and, with sharp cut, draw the knife, quickly through the body and entire length of tall. Open lobster, remove intestinal vein, liv- CT and stomach and crack shells with a mallet.
 CABBAGE WITH CHEESE
 head new cabbage
 2 tablespoons butter 2 tablespoons flour
 T teaspoon salt
 # cups milk
 { tablespoons grated cheese
 X teaspoon pepper
 Shred the cabbage. Cook from 10 to 12 minutes or until tender Drain and leave in colander in a warm place. Make 0 white sauce with the butters flour, salt, pepper and milk. When sauce Is of the consistency of boiled custard, add the grated cheese and stir until cheese is meltde. Place cabbage in serving dish, pour sauce over 1t and serve immediately. BERRY GEMS 2 cups four M cup sugar { teaspoons baking powder
 tablespoons butter
 scant cup milk
 1 cup berries
 teaspoon salt
 Mix and sift dry ingredients. Work in butter with tips of fingers or with q case knife. Add milk gradually and berries which have been washed, picked over and drained. Bake in buttered muffin tins in a moderate oven (350 dc. grees F) 25 minutes.
 In 43 years Scotland Yard, in London. has increased It's clerical force from 164 to 800.
The Waterbury Democrat., 1933-10-10
Scalloped Oysters

One pint oysters, tablespoon minced parsley, 3 tablespoons lemon juice, 3 tablespoons butter, 2 cups rolled cracker crumbs, 3-4 cup milk, salt, pepper.
 Clean oysters and put them in . bowl with parsley and lemon juice. Put a layer of lcracker crumbs in a we'll buttered baking dish. add g layer of oysters and dot with butter. Sprinkle with salt and pepper and cover with cracker crumbs. Continue layer for. layer until all is used, making the last layer of crumbs. Dot gen. erously with butter and pour over the milk. Bake in a moderately hot oven for 30 minutes.
The Waterbury Democrat., 1933-10-10
Rich in Iron

In new publication of the Q. S. Bureau of Fisheries. Dr D. J. Coulson points out that oysters contain many valuable minerals and that as q source of iron and copper, the oyster Is comparable only with liver. Tn particular, pr Coulson stresses the health value of the oyster stew made of Q com bination of oysters and milk.
 Another interesting bit of in- formation concerns the old fallacy that 1t is dangerous to eat oysters and Ice cream. Dr D. V. McCol- lum of Johns Hopkins University, known the world over for his re- searches in vftamins, states that there is positively no reason that scientific investigations of foods can reveal why such a combina- ton should be feared.
The Waterbury Democrat., 1933-10-10
OLD QUILT WINS PRIZES

Springfield. Mass. (UP)--Thir- teen years ago. at Patricksburg, Ind. Mrs. John H. Smith paid $30 in, borrowed money for a patch work quilt that caught her eye. Recently, at the Eastern States Ex- position here. the quilt won her first prize--$50--in the antique di- vision of the quilt contest. Pre- viously the quilt had won prizes nveregatine &100
The Waterbury Democrat., 1933-10-10

Celery Relisli-one quart chop. ped celery, cup chopped onion, 2 red peppers, chopped, 2 green pep CTS, choed, 1 teasoon salt, 1 pint vinegar, # cup sugar, teaspoon mustar. First cook the celery and onion, separately, in salted water until partly done. Drain and add ali other ingredients. Cook until vegetables are tender. Seal.
The Waterbury Democrat., 1933-10-10

How can serve a dinner to six people with Q good meat, two vege- tables, bread and butter, q fruit. cream and coffee at Q cost Of twen- ty-flve cents each? Very easily fl you do your marketing carefully. Here's the menu: z
 Lamb Chops 7Oc
 Parsley Potatoes f2c
 Bread and Butter lie
 Lima Bean Salad 24c
 Pear CObblcr with Cream 2Sc
 Demi.tasse Sc
 Lima Bean Salad: Drain one B. ounce can of lima beans, add one tablespoon chopped onion, one- fourth cup chopped onion, one- one.fourth cup chopped cucumber, and marinate' in four tablespoons
The Waterbury Democrat., 1933-10-10
Every Bride Should Know---
 How To Make Jam And Jelly

Getting off to good start in married life depends. in some measure, upon getting off to a good start in the kitchen--0r kitchcnette, as the case may be. For that rea- son the category of What Every Bride Should Know ought to con- tain the item-how to make Jel1ief and jams of the gorgeous fruits that are ripe now while she's get ting her first household in order. once 1t was considered cute for the bride to fry her first boiled egg and burn her first biscuits. But toleration of that sort of thing went out with hair nets. The 1853 bride Is not only expected to take hold of her kitchen reins with n comparatively sure hand. but she takes pride fin getting nrgt-rate re. suits with few errors. What more satisfaction for the young woman, in her first year of housekeeping. than to point to 6 cupboard filled with a colorfui and soldierIy array of sparkling glasses of JeIlies and jams! What c thrill to serve her first biscuits edible ones - withher own strawberry and black berry jam. Her first lamb chops with her own mint or currant jelly.
 One of the chief reasons why the bride should know how to make c batch of Jelly is that there is no longer any excuse why she shouldn't. Jelly making stepped out of the ranks Of arduous tasks long ago. TO day it's one Of tho simpler .and-range undertake ings. Actually. in fifteen minutes after the fruit is prepared, the bride can pour lovely stream or jelly into wide-mouthed glasses or
 iadie q thick, declicious jam into jars. That is, If she knows mod. crn methods--thc short.boi1 way Of making jelly. There is absolutely no reason for suffering the chagrln Of having her first batch of jelly a failurc-not even when tho bride Is q novice at the art. Fully ripe fruit and bottled fruit pectin to in. sure its Jcilying are her guarantees of success.
 Some recipes that the bride and the more experienced housewife can safely use art given here:
 sTRAWBERRY.BLACKBERTY
 VnNh
 ( cups e lbs) prepared fruit
 ! cups (3 Ibs) sugar
 leg bottle fruit pcctin
 To prepare fruit, grind about l quart each fully ripe strawberries and blackberries or crush com. pleteiy one layer at Q time 50 that each berry Is reduced to q pulp. Combine fruits.
 Measure sugar and prepared fruit into large kettle, mix we'll and bring to q full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 min ute. Remove frim fire and stir in fruit pcctin., Then stir and skim by turns for just 6 minutes to cool slightly, to prevent floating fruit. Pour quickly, Paraffin hot jam at once. Makes about 10 glasses co fruid ounces each).
The Waterbury Democrat., 1933-10-10
Spanish Stew 4 pounds lamb shoulder


 1h pounds lamb shoulder
 onion, chopped 3 tomatoes, chopped
 green peppers. chopped
 l cup green peas
 l cup corn
 1 cup cooked rice
 ? tablesponos sugar
 Salt and pepper
 Flour
 Have lamb shoulder cut into pieces as for stew. Roll in flour season with salt and pepper, and brown on all sides in hot lard or bacon drippings. Add the chopped onion, tomatoes, and green pepper -and sprinkle with sugar. Fry these together for a few minutes turning often to prevent burning Then add 2 cups hot water and simmer slowly for one hour. Add peas, corn, and rice and cook unti the vegetables are done. Ado water if the stew becomes dry.
The Waterbury Democrat., 1933-10-10
TESTED
 RECIPES
Each Recipe Approved
 and Tested By Well- Known Nutritionist
EDITH M. sHAPCoTT
Toagfed Cheese Rolls

Toasted Cheese Rolls
 Cut very thin slices of bread, trim the crusts. Spread with American cheese which has been softened over hot water~ Roll up, skewer with toothpicks and toast under the broiling flame, turning often so that all sides are an even, delicate brown. Serve at once.
The Waterbury Democrat., 1933-10-10

French dressing for at least one hour. Add two slices fried bacon broken or cut into small pieces and serve on lettuce leaves.
 Pear Cobbier: Mix two table. spoons sugax with one-half table spoon flour; and add with one ta. blespoon butter to the pears from a 1-pound can. Bring to boiling and pour into Q baking dish. Make a baking powder biscuit dough of one cup flour, two teaspoons bak- ing powder, one-half teaspoon salt, two tablespoons shortening, one ta- blespoon sugar and six tablespoons milk, and drop by spoonfuls on top of the pears. Bake in q hot-450 degree--oven for ten to twenty minutes. Serve hot with one cup plain light cream.