davidaulloa/AmericanStories huggingface dataset:
Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1934-06-29
LOCAL BALL CLUB DROPS
SERIES TO HARRINGTON
Stage Comeback In Series with Mar
della; Drop One To Wyoming

Commencing last Thursday the
Milford and Harrington baseball
teams played their first straight
series. previous to this series the
Milford boys had the edge In the
struggle for supremacy, and with
Thursdays game In which the Mil
fordians showed Harrington under
To, Il looked like a Milford story.
The most brilliant feature OF the
game was the excellent pitching of
Messick for Milford. On Friday the
locals went to Harrington where the
Clark's Corner boys were waiting.
and at the end Of the game Milford
found out that loose playing with
Pop" Holloway's boys Just don't
pay, and the final score stood 81
In favor of the opposition.
lTgSs 10 hssS 5. PlSGssl
Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1934-06-29
BLACKBERRY CROP
WILL SOON BE ON
Many VIII Be Made Into Wine This
Year

The blackberry crop of lower Del
aware this year promises to be
about normal, according to many of
the growers. A few of the early va
rieties have started to ripen and are
appearing in the local markets.
Shipments are not expected to be
extensive until some time next week.
Like most of the other crops in this
section of Delaware, blackberries
have had a setback on account of
weather conditions some weeks ago.
fTETH 10 Page j, PIeaJs1
Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1934-06-29
WEEKLY WEATHER
REPORT FOR MILFORD
From Wednesday, June go, To Tues
day, June 20, Inclusive

Charles ]. Holzmueiler. the local
weather recorder, reports the fol-
lowing weather conditions for NIL
ford, from Wednesday, June 20, to
Tuesday, June 26, inclusive:
n....nn.n..na.n.n nj
Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1934-06-29
Temperature Ran

Total Rainfall ...... None
The following winds and condt
lions prevailed during the SAME
period:
Evening star., 1934-03-23
FOOD AND THRIFT IN THE HOME,

a border of green butter fashioned
with leaf tube is very attractive. Drop
rose here and there made from one
eighth pound of grated American
cheese melted in one-fourth cupful of
undiluted canned tomato soup.
Cakes and Desserts.
To makes a good cherry sponge
cake. bake enough sponge cake to fill
good-sized sheet cake pan, as this
is one-layer cake. When cold, spread
with the following cherry mixture,
which may be made from either fresh
or canned cherries: Pit a quart of
them, add two cupfuls of sugar and
let stand for a while, then boil for
Is minutes. Press the juice out when
cool, and use for dissolving the gela-
tin. Bring half a cupful of the cherry
juice and half cupful of water to
boil and pour over two tablespoon
fuls of granulated gelatin, which have
first been softened in one-fourth cup
full of cold water. Stir in the cherry
pulp and spread on the cake Cover
with one cupful of thick cream
whipped. to which have been added
one tablespoonful of powdered sugar
and half teaspoonful of almond ex-
tract. Red confectionery sugar may
be sprinkled on the cream for a touch
of color. Cut in squares for serving.
Cream puffs with strawberry fill
ing-Make the puffs according to the
usual rule and fill with the follow
ing: Whip stiff1y one cupful of heavy
cream and add one-third cupful of
sugar. Beat one egg white. Stir in
half a cupful of crushed but not
strained Strawberries, then beat the
egg white and strawberries until very
fluffy, then fold in the whipped cream.
Rhubarb mold-Cut three cupfuls of
fresh rhubarb into small pieces with
out peeling. add two cupfuls of boil
ing water and cook until tender, then
stir in a quarter of cupful of quick
cooking tapioca, one cupful of sugar,
quarter of teaspoonful of salt and
one teaspoonful of grated orange or
lemon peel Simmer until the tapioca
is clear and tender. Turn into serv-
ing dishes and chill for several hours
and serve with top milk or soft Gus
tard.
Maple syrup blanc mange-Heat
one and one-half cupfuls of milk with
half a cupful of maple syrup almost
to the boiling point, then add one
fourth teaspoonful of salt Dissolve
three tablespoonfuls of cornstarch in
one-quarter cupful of cold milk. add
to the boiling mixture and cook slowly
over hot water unit, thick Cook 10
minutes, stirring all the time Add
one-half teaspoonful of vanilla. turn
into a wet mold or individual molds,
chill. turn out and top with whipped
cream. favored with maple syrup.
Garnish with chopped nuts over each
serving.
Evening star., 1934-03-23

Veloute, and it has innumerable vari-
ations.
You will find in French recipes that
brown sauce, while a white wine is
one of the ingredients of a white
sauce. The wine flavorings. which
can be purchased, may .e used to ad-
vantage in these sauces, and it is
pleasant to feel that before long We
may be able to get cooking wines at
a reasonable price.
There are two other varieties of
sauces which do not need wine. They
are Hollandaise and mayonnaise. The
fifth variety of sauces is known as a
butter" This is made by Softening
the butter and f1avorirg it in its SIM
plest form with lemon juice. and in
its more elaborate forms with many
combinations of seasonings.
Hollandaise Sauce cup butter,
2 egg yolks. tablespoonful lemon
juice or vinegar, "a teaspoonful salt,
few grains cayenne. Divide the but
ter into two pieces, put one piece in
saucepan with the yolks of eggs and
lemon juice, hold the saucepa" over
larger one containing boiling water,
stir constantly until the butter is
melted, then add the second piece of
butter and stir until it thickens. Re-
move from the fire, season with ialt
and cayenne and serve at once.
Espagnole Sauce Drown Sauce
tablespoonfuls butter or bacon fat,
1 slice onion, tablespoons flour, 1
cup brown stock or water, "a tea
spoonful salt, pepper. Cook onion in
butter until slightly Drowned and re-
move. Stir in flour and seasonings
and stir until brown. Stir in stock
gradually and continue stirring over
fire until thick and smooth.
Veloute Sauce white Sauce)-2
tablespoonfuls butter, 2 tablespoon
fuls flour. "a teaspoonful salt, pepper,
/ cup milk Melt butter. stir in flour
and seasoning and when well blended
add milk gradually. Stir over low
fire until smooth and thick, and boil
minutes.
(CoDyripht, 1924 J
Evening star., 1934-03-23
Table Flowers for Easter
Lace. Linen or Danask Cover Is Appropriate
Rabbits and Chicks Are Ornamental
Vegetable Dishes and Salads.

deep hot fat until brown. Drain on
unglazed paper. Serve hot.
Spinach au Gratin With Bacon
Boil in Just enough salted water to
keep from burning half a peck OF
spinach, or one can of spinach. Drain
we'll, chop fine and add two table
spoonfuls of fat, salt and pepper to
taste, one we'll beaten egg, dash OF
nutmeg and one fourth cupful of rich
milk. Arrange in layers in baking
dish Place between the layers thin
slices of bacon cooked until crisp.
Cover the top with soft bread crumbs
and grated cheese. Bake quickly
until brown.
Tomato Toast.-Use one pint of
canned tomatoes for this recipe,
strain, add pinch Of baking soda
and season; bring to the boiling point
and add a cupful of thick, we'll made
white sauce Make fresh toast, dip
each slice in the sauce and serve with
the sauce poured over and garnished
with parsley.
Easter Salad.
Rub the yoIks of six hard-cooked
eggs through a sieve over three
fourths cupful of chopped celery
chopped very fine) and mix with
enough mayonnaise favored with one
teaspoonful of table sauce, or enough
to make a moist mixture. Form into
balls, each about an inch in diameter.
and serve on a nest of shredded let
tuce surrounded with border of the
egg whites finely minced. This makes
a seasonal and attractive Easter salad.
To Serve With Galads.-Heat half
cupful of shortening in one cupful Of
water just at the boiling point. Turn
in all at once half cupful of pastry
flour, half teaSpoonful Of salt and
few grains of cayenne pepper, well
sifted together, and stir vigorously
until the mixture clings together in a
mass and leaves the sides Of the pan.
This will take only a minute or two.
Then beat in half a cupful of grated
American cheese, cool until the dough
feels lukeWarm to the touch, and drop
in two unbeaten eggs, one at a time,
beating each time until the mixture
is smooth Drop by teaspoonfulS onto
an oiled baking sheet and bake in a
moderate oven for about 35 minutes.
These tiny puffs have snappy cheese
flavor that will add new touch to
your favorite salads.
Open-face Sandwiches.
These are artistic sandwiches. They
consist Of any finely ground filling or
sandwich paste. spread on slices of
bread, fancifully shaped. Decorations
are then applied on the filling in the
form of sliced stuffed olives, fancy
cut pimento or green pepper. riced
eggs or cheese, chopped parsley or
similar ornamentations Tinted but
ter or colorful filings Of very smooth
consistency, which may be put through
a pastry syringe and tube. are very
decorative piped on the filling in bor-
ders or conventional designs or as
flowers. With a little ingenuity num-
berS of original designs may be de-
veloped. Try the following:
Rub some cottage cheese through
sieve and mix with nuts and lit
tie salad dressing. Spread on circu-
lar slices of bread and decorate with
a border of sliced stuffed olives. A
border of pink roses, using tinted
cream cheese through a pastry syringe
and star tube, is attractive on this
sandwich. In the center arrange a
rose ON leaves of green cheese. Also
Evening star., 1934-03-23

A RE people interested in the
n stars! If any one who went
II to the World Fair last Sum
4 u mer doubted the popular in
terest in the stars, he had a
way to make sure about 1t. All he
needed to do was to watch the crowds
of people who hocked to the plane
tarium which was inside the grounds,
though it was not built for the fair.
There were long lines of people.
waiting and waiting for the next
showing, each person ready to pay
fee to see the sight. At first the
programs were an hour apart, but
later they were spaced so minutes
apart in order to take care Of more
of those who wanted to attend.
Entering the building, the visitor
walked around a hallway, the walls
Of which contained views of various
star groups. Then he entered large
room with a dome-shaped ceiling and
seats for hundreds Of persons. TAX
ing one of the seats, he gazed at the
center of the room. There he saw
strange instrument, the only one OF
its kind on this continent.
The instrumet might make him
curious, but it was not until after
the lights we're turned of that it
could prove IFS value. For few mo-
ments it seemed as though twilight
were coming over the earth, then
darkness and the stars
All above was the eXpanse Of that
night sky. Here we could see the
Great Dipper, there the North Star.
The Square Of Pegasus and the
beautiful star group known as Orion
came into sight.
1t was hardly less Of treat than
to be beneath a starlit sky in the
real world of Nature: and in this
little world of the planetarium there
was something which Nature could
not supply-a guide with an electric
pointer
The electric pointer threw a white
spot to this place and to that place,
wherever the guide wanted the audi
ence to look.
More wonderful than the pointer
was the working Of the protector. 1t
showed a changing view of the sky.
The planets moved. and the moon
went through its course. Time went
fast. In less than an hour we were
able to see, on a small scale, the mo-
little lights sent to the dome from
the protector
The planetarium in Chicago is the
Evening star., 1934-03-23


meals as a variation in the sauces
which we use with fish, with meat,
with salads and with desserts. We
will devote today's column to the
savory rather than sweet sauces.
The one most used in this country
is what is commonly known as a
white sauce, which is the same as the
French veloute. 1t can be very good.
or very bad, depending upon how it
is made. In my opinion, it is seldom
iustifable to serve a plain white sauce.
1t is usually the better for the addi-
ton of other ingredients which often
allow it to claim another name. For
instance, if you add cheese you have
a Mornay sauce; if you add onion you
will have Soubise sauce: If you add
cream you will have a Bechamel; II
you add egg, cream and lemon juice.
you will have Allemande sauce, and
so on through a long list. You can,
of course, make all sorts of variations
which will provide sauces without a
standard name Some of these very
good additions are anchovy paste,
deviled ham or sliced olives.
The Espagnole sauce is really
brown sauce of the same type as the
Evening star., 1934-03-23

the offensive in opening the bidding
you need a really fine hand. With
particular reference to the protection
you offer your partner in making him
become declarer, you must make a
distinction in connection with the
level at which you are compelling
your partner to respond to your
double. For instance, If the opening
bid is one club, would require a
defensive hand Of about the follow
ing strength in order to make a dis
tributional double:
fRi a9s. x 4 '5x 15xx et. Gf. & ( Z 10
as he can respond at the level OF one
in any suit or in no trumps. How
ever, to double spade I would need
as much as
III z's. < AIlo. q. q: Z / K lGI %
IT ais. Ko1ox 81 cikjSx 5S1
as he will now have to respond at
the level of two unless he bids one
no trump-the most unfavorable re-
sponse and one which needs much
protection in my hand. Do not
gauge these requiremetS by a count
of primary tricks alone. Filters,
body" in the hand, playing facilities
are very important element when
making your partner become declarer
in suit of which he may hold only
four small ones and of which you
hold no more than four in support;
or in one no trump when the oppo-
nentS' suit may not even be stopped
though he holds four cards in their
suit but not in any other suit
(Copyright. 1934.)
Mr.. Sims will answer all Inquiries on
contract that are addressed to this news
paper with self-adAessed stamped en-
velope.
Evening star., 1934-03-23
When Is It Advisable to Make a
Negative Double With Hand
Which Is Defensive in TYpef

7 HAVE explained that in contract
I pass an opening bid made by
an opponent when my hand is
Il defensive in type q. E.. lacks a
long suit), but holds high-card
values which would rightly cause me
to double If we we're playing auction.
The question naturally arises in your
mind Does Sims never double? At
least, with hand lacking a five-card
suit? What does he expect us to
do-set a trap of silence on every
hand and perhaps let cur opponents
play hands at one odd and make one
or two when our side could have
made two or three odd had we en-
tered the bidding?" Naturally I eX-
pect nothing of the kind I employ
negative doubles of three kinds which
I have named.
!. The Distributional Double.
2. The Deductive Double.
3. The Strategic Double.
The first named applies only to
hands of the defensive type. The
second can apply to both defensive
and aggressive hands: the third ap-
plies only to aggressive hands.
The Distributional Double.
This is made with hands which
have distributed strength in the three
unbid suits, so that you intend your
partner to be the declarer in which,
ever of them he bids in response to
your double: you have support for
each of them. That is to say. this
double resembles the old auction
double, but requires considerably
more strength. This requirement of
greater strength operates in two
ways:
First-Positively. You give your
partner more to work with and.
therefore, are justified in forcing him
to bid a weak suit in a weak hand
You furnish guarantees that no dis
aster will overtake him at the level
at which you are compelling him to
bid.
Second-Negatively. With so much
more in your hand in the form of
high cards there is much less chance
that the opponents will overbid
against you. The probabilities have
now veered around to your side.
Your chances of making a plus are
greater If you enter the bidding;
your partner is less likely to have
the material for a defensive over
call or a deductive double; your best
chances Of plus are now to enter
the bidding and play for at least a
part score, rather than defend against
a contract Of two odd, which is as
high as the opponents are likely to
bid unless perhaps you stimulate
them to overbid a little in their at
tempt in turn to prevent you from
making a part score which they do
not think they can defeat.
What Values for This Double?
In order to be able both to guar
antee your partner against serious loss
in making him bid and also to decide
that the enemy will probably sign of
early against you if left alone, but
may also be tempted to rebid once too
often for fear of giving up too soon
If you enter the bidding-in other
words, to place the enemy on the
defensive after they have assumed
Evening star., 1934-03-23
How 1t Started
BY JEAN NEWTON.
Fingers Before Forks.

Fingers were made before forks" 4"
they say, when an excuse is wanted
for taking up a luscious broiled
chicken bone, or anything else that
etiquette DEGREES to be handled with
a fork
These are words which we should
attribute to a disgruntled boy. per-
haps. whose mother penalized the use
of fingers instead OF a fork. Certain
it is that we should never dream their
source to be in fine literature. Yet
that IS whence the phrase finds its
way into modern speech.
1t is in Dialogue II of Polite Con-
versation," by the celebrated British
satirist. Jonathan Swift. that we find
Fingers were made before forks and
hands before knives!"
Copyright. 1934D
Evening star., 1934-03-23
Prune Juice Cocktail.

Wash quarter Of a pound of small
prunes carefully and put them over
the fire in enough water to cover and
cook rapidly for half an hour. adding
more water as necessary. Remove the
cover. add a quarter Of a cupful of
sugar. three cloves, an inch piece Of
stick cinnamon and two allSpice ber-
ries. Cook for 10 minutes longer, then
remove from the fire, strain the juice
and add three tablespoonfuls of lemon
or orange juice: serve hot in cocktail
or cordial glasses. The prunes may be
chilled and served with the breakfast
cereal for an occasional touch of va
riety
Evening star., 1934-03-23

was j. William Smith, and, of course,
my husband used junior to distin-
guish himself His father died a
few months before our son was born.
and, wishing to name him for his
father and dead grandfather, he (the
baby was registered as J. William
Smith. Sd. Should he have been
something else?"
Answer-It is true that he is the
tmrd j. William Smith, but accu-
rately his name is J. william Smith.
jr. Had your husband continued to
call himself J. William Smith, jr.,
the baby would be called j. William
Smith, Sd. This is not correct. but
for various personal reasons this in
correctness is sometimes set aside.
Never, however, except for definite
and good reason.
Dear Mrs. Post: We received two
Christmas cards which I have put
away for an opportunity to ask you
about their form. The first is en-
graved with Helen and Bob Davis.
The second is a pretty card with Bob
and Helen Black, handwritten at the
different and does the engraving or
handwriting make any difference?"
Answer-Whoever writes the card
naturally writes the other name be-
fore his Cor herr own. Helen writes
Bob and Helen; Bob writes Helen
and Bob" Otherwise the order is
not a fixed one. because in the for
NAL Mr.. and Mrs, Mr.. always comes
first. On the other hand. mother
and father. Aunt Jane and Uncle
Joseph are usually said this way.
Sometimes names say more easily one
way than another For example, May
and Arthur is said more easily than
Arthur and May. The short name
first seems to be instinctively chosen,
but this is not a rule.
tCopyright, 1934l
Evening star., 1934-03-23

= uCSCo do Nli ..
First Names, his
assumption that
he is referring to
the fashionable
world becomes an
a b S u r d | t y.
Whether this is
important or not
is a question of
point of view.
" D e ar Mrs.
Post: After all
you've printed
on this subject,
! still do not
understand. My
husbands father
Evening star., 1934-03-23
Uncle Rays Corner

first of its kind to be set up on this
continent, but many cities in Europe
have them. The method was brought
forth by a German scientist in 1908
Several years ago saw one in action
in Stockholm.
(For science section of your scrap
book
The leaf1et called "MarvelS Of the
Sky contains a diagram showing
Evening star., 1934-03-23

about S a u C e S and
their variations. To-
day I shall give you
some of the founda-
tion sauces and their
variations. This ar
tlcIe, of course. ap-
plies in our home
cooking.
Those of us who
are interested in the
finer points of cook
cry have found that
there is n o t h i n G
which gives such an
Evening star., 1934-03-23
Variations in Sauces
BY EDITH nj. BARBER.

. URING the last few weeks I
/ have had a number of re-
| quests for an article over six
. months old. This article
was devoted to sauces and
their variations. 1 have also had sew
eral requests-one, by the way. from
4 man-from persons who are curious
Evening star., 1934-03-23
Glazed Squash.

Remove the seeds and fibers OF Hub
bard squash and cut into squares.
Brush the surface with melted butter
Sprinkle with brown sugar, salt and
paprika. Bake in a moderate oven.
Evening star., 1934-03-23
Good Taste Today
BY EMILY POST.
Names and Titles.

LH EAR MRS. POST-I was
- brought up to believe that
no lady was called Mrs.
- Mary but find in local
paper the guests at a
party are all listed as Mrs. Mary,
Mrs. Sarah. I wish you would print
your opinion Of this"
Answer: Mrs. Mary is still tabu in
smart society. When a reported lists
Evening star., 1934-03-23

M6N y FUR Il LA I.
BREAKFAST.
Stewed Prunes
Dry Cereal with Cream
Poached Eggs Popovers
LUNCHEON.
Baked Macaroni with Salmon
Whole Wheat Biscuits
Fruit Cup Cookies Tea
DINNER.
Boiled Fresh Shoulder
Boiled Potatoes Spinach
Buttered Beets
Steamed Apple Pudding
Coffee
POACHED EGGS.
Put shallow pan over fire. half
fill with water. add one teaspoon
salt and two tablespoons vinegar;
let this get scalding hot, drop
eggs into water, let stand five
minutes without boiling. Butter
toast and with a skinner take
up eggs and slide on toast; dot
with bits of butter and salt and
pepper.
MACARONI WITH SALMON.
One can salmon. one-half
package of macaroni, one-half
cup milk and one egg, seasoning
and a little butter. Put the SAL
mon and macaroni in by layers.
Pour milk and beaten egg and
seasoning over it and dot with
butter.
APPLE PUDDING.
Mix one and one-half cups
chopped apples with an equal
quantity of fine bread crumbs,
add one-fourth teaspoon salt, one
cup seeded raisins and three WELL
beaten eggs; turn into a buttered
mold and steam one and one-half
hours. Serve with both hard
and liquid sauce.
(Coryrisht. 1934.)
Evening star., 1934-03-23

sizes Of the planets and their dis
tance from the sun. 1t tells about
Donatis comet and other wonders. If
you want a copy. without charge. send
stamped return ~envelope to me in
care Of this newspaper
UNCLE RAY.
Copyright. 1934)
Evening star., 1934-03-23
Conquering Contract
BY p. HAL SIMS.

Mr.. Sims Is universally acclaimed the
greatest lining contract and auction
player. He Uds captain of the renowned
-Four Horsenen" team, not1 diSbdnded,
and has iUon "a national champion
ships since 1924. These articles are
based on the Sims system, uhich in
cludes the one-oper- principle,
phich the Sims group OF players was
the first to employ and deUelop.
Evening star., 1934-03-23
Starland Visits.
Chieago's PIanetarium.

RE people interested in the
| stars! If any one who went
\ to the World Fair last Sum-
\ mer doubted the popular in
terest in the stars, he had a
Evening star., 1934-03-23

Mr.. Sims will answer all Inquiries on
contract that are addressed to this news
paper with self-add4essed stamped en-
velope.
Evening star., 1934-03-23
We want you to try Silver Dust and so we offer yo

sitive skin have written us that Silver Dust
never hurts their hands.
This offer is not limited. You can get as
many towels as you want. You can get
towel with erery two packages you buy.
Lay in a good supply of Silver Dust now
and get enough free towels to last you for
some time to come. Remember don't put it
off. Don't delay. Go to your grocer's nowl
This offer is good only in Maryland, Dis
trict of Columbia and Virginia.
RADIO PRocRAM-Lsten to the Silver Dust
Program, Columbia Network. Every Tuesday. Thurs
day and Saturday at 7.30PM