davidaulloa/AmericanStories huggingface dataset:
Minneapolis spokesman. [volume] (Minneapolis, Minn.) 1934-2000, 1935-10-11

Miss Geraldine Rogers OF Chi
cago, who has just won first prize
in the essay contest conducted
among students in Negro colleges
by the National tuberculosis Asso-
citation. Miss Rogers, who is stu
dent at Knoxville college, wrote on
"How Can 1, AS A Teacher, Best
Cooperate To Reduce Tubercu-
losis Among Negroes" Olga j.
Lash of Livingstone college won
second prize, and Augusta Mae
Gustin of Spelman college, Allan
ia, won third place. CAMP Photo. }
day for home to resume her teach
ing position in Marshall.
Mrs. Lee Gwynne of 897 W. Cen
trail Ave. was hostess at a birth
day luncheon in honor of Mrs.
Clara Williams, Friday, October
4th. Covers were laid for six, and
the color scheme was beautifully
carried out in pink and orange.
Those present were Mrs. Cecilia
Stone, Mrs. Jane Jones, Mrs. Sue
Ross, and Mrs. Ella Curry Of Min
neapolis.
Miss Buelah O'Neil, 1885 grad
uate of the Kansas City General
hospital, arrived in the city We'd
nesday evening, October 9th, on
the Zephyr, to spend two weeks as
the house guest of her sister, Mrs.
Jessie Sonian of Rondo st.
The Bid-Rite Contract Bridge
Club opened their fall season with
the first meeting Monday night,
October 7th, at home of Mrs. Cora
Belle Banks of TAO st. Anthony
Ave. A delicious dinner preceded
bridge. First club prize was cap
tured by Miss Estyr Bradley, and
the club consolation by Mrs. Banks.
Mrs. Naomi Thomas, Mrs. Eunice
Glass, and Miss Willadene East
man were proxies. The next meet
ing will be Monday evening, Oc-
tober 21st, at the home of Miss
Cordelia Freeman of TAG st. An
thony avenue, at 8 p. m.
The men of the Credjafawn So
cial Club had a smoker Saturday
evening, October 9Th. .
The Cameo Social Club held
their semi-monthly business meet
ing Wednesday, October 9th, at
the home of Mr.. and Mrs. Artie
Boyd of TIC Rondo st. with Mr..
Lounneer Pemberton as host. Miss
Evelyn Austin was introduced
to the club as a new member. Mr.,
Freddie Slemmons was appointed
chairman of the Initiation Commit
tee to be assisted by Miss Evalyn
Sue Scott, Mr.. John Kelly, Mr.,
George Howard and Miss Beneta
Edwards. A delicious chill sup
per was served. The next meeting
will be Wednesday, October 2Srd
/ at the home of Mr.. George How
ord of EA1 Doolo c.
Mrs. Robert Brown of 933 Rondc
street has returned home from 9
Minneapolis spokesman. [volume] (Minneapolis, Minn.) 1934-2000, 1935-10-11

Mrs. Susie Martin, rs Hyland
Ave. No., left October 2 to visit
her sister in Springfield, Ill, for
three months.
Mrs. David R. Francis of Clinton
Ave. left Monday for Chicago to
be at the bedside of her sister, who
is seriously i'll.
The Ultra Modern Club met
Tuesday evening, October 8, at the
home of Mr.. and Mrs. Ben Ben
ford, 1902 Dupont Ave. No. Lunch
con was served. Almost all of the
members were present, and plans
were made for a masked Hallow-
cen party to be given at the home
of Mr.. and Mrs. C. Carter, 620 E.
Lake St., October %. All mem
bers will be masked. The next
meeting will meet at 1888 E.
Franklin Ave-, November 5, $50
P. NJ.
D. A. L. C. Club met last Thurs
day with Mr.. and Mrs. John Bow
er of Harmon Place.
Usher Board No. 2 of Zion Bap-
fist church met Monday evening
with Mrs. M. Totten, TOT Eighth
Ave. No. The Executive Council
will meet Sunday, October Is, at
A o'clock, with Mrs. Totten.
The Modernettes Club met Tues
day, October 1, at the home of Mrs.
Helen Smith. The club is going to
make study of literature and art.
The next meeting will be. held at
the home of Mrs. Cockrell (Beryle
Mitchell), 1927 Fifth Ave. So.
Mrs. Ruby Eldridge of Omaha,
Nebraska, is stopping here for a
few days en- route to Chicago. She
is visiting Mr.. and Mrs. Curtis
Chivers, 4017 Clinton Ave.
Mrs. H. W. Bolts returned Mon
day from a bus trip to Kansas
City, st. Joseph, and Leavenworth,
Mo. Mrs. Bolts visited relatives
and friends.
Miss Pearl Mann, who has Just
recovered from diphtheria at the
General hospital, is convalescing at
her home, 1929 Columbus Ave.
Miss Lucille Webb, niece of Mr..
and Mrs. Fred Murphy, S701
Fourth Ave. So, left Sunday morn
ing for Nashville, Tenn, where
she will enter Fisk University.
Mr.. Donald Chubby Brady, son
of Mr.. and Mrs. d. ]. Brady, $500
Fifth Ave. &c., is now attending
the University of Minnesota.
Mr.. and Mrs. Lee Bland, 728 Du-
pont Ave. No., left Friday night
for weeks trip to New York City.
En- route they will stop at Chicago
and Washington, d. C. In New
York they will visit Mr.. BANDS
Minneapolis spokesman. [volume] (Minneapolis, Minn.) 1934-2000, 1935-10-11
St. Paul Society News

4
appetizing midnight luncheon was
served. Other guests of the host
were Mr.. and Mrs. T. B. Cook,
Mesdames Antoinette Petit, Eu-
nice Glass, Rose Davis, Misses
Pearl Martin, Mildred Brooks, DIR.
Cornelius Mobiley, and Messrs. j.
ID. Anderson and H. C. Jones.
Mr.. and Mrs. Robert Meade of
Minneapolis, and Mr.. and Mrs. Le-
Roy Bosley of 661 W. Central Ave.
motored to Duluth for the week
end. A very pleasant trip was
enjoyed by all.
Mrs. Marie Brashier of Kansas
City, Mrs. Helen O'Neill, Mrs.
Freda Harris, Mr.. John R. Law
renee and Mr.. Albert Harris spent
Sunday at Taylors Falls on a pic
mic. Mrs. Brashier is spending the
winter with her sister, Mrs. Freda
Harris of Carroll Ave.
Atty. and Mrs. Floyd Graham
and Mr.. and Mrs. Albert Poetenger
of Topeka, Kansas, motored here
for a visit. The Grahams are the
house guests of their brother and
sister-in-law, Mr.. and Mrs. Clar-
ence A. Anderson of 626 st. An
thony Ave-, and the Poetengers
are the house guests of Mr.. and
Mrs. James Grice.
Mr.. and Mrs. Harry S. Brown
nd Mr.. and Mrs. Clarence A. An
lerson of 626 st. Anthony Ave.
entertained at a twilight tea from
even to nine P. M. Wednesday,
October End, in honor of Atty. and
! Mrs. Floyd Graham of Topeka,
| Kansas, house guests of Mr.. and
Mrs. Anderson. About ninety
members of Twin City society
called during the evening to meet
the visitors. Mr.. and Mrs. Albert
Poetenger of Topeka and Mrs. Ma
bel Lee of Montgomery, Alabama,
were also in the receiving line.
Mrs. Mabel Lee of Montgomery,
Alabama, is visiting in the city as
the house guest of her brother, Mr..
Aaron J. McGavock of 1888 st. An
thony Ave.
Miss OpheGa Horton of Mar
shall, Texas, who has been visiting
her brothers-in-law and sisters, Mr..
md Mrs. Geo. Mundell and Mr.. and
Mrs M. T. Johnson, for the past
month, left Saturday, September
18th, for home after a delightful
visit. Miss Horton was the inspir-
ltion for several social courtesies
While in the city.
Mr.. and Mrs. Elbin Wanzo of To-
do, Ohio, motored to st. Paul and
'pent several days as guests joint
y of Mr.. and Mrs. J. E. johnson
# 526 st. Anthony Ave, Mr.. anf
Mrs. VIM. F. Davenport of 9S9 w.
'entral Ave., and their uncle ant
unit, Mr.. and Mrs. William A
'orter of 655 st. Anthony Ave
Tr. Wanzo is a prominent under
taker in Toledo.
Mrs. William A. Porter of 65t
t. Anthony Ave. was hostess al
attractively appointed five
purse luncheon Friday Afternoon
ignoring Mr.. and Mrs. Elbi
Vanzo of Toledo. Mrs. Leroy
Coleman was also a guest of tn
hostess.
Little Miss Joan Meredith How.
IL, daughter Of DR.. and Mrs. Nor
man H. Howell of 953 st. Anthony
Ave., celebrated her first birthday
Monday, September 23rd.
Mr.. and Mrs. Edward Graham
had as their guest the past week
their daughter and her husband
Major and Mrs. c. L. Peterson
Minneapolis spokesman. [volume] (Minneapolis, Minn.) 1934-2000, 1935-10-11

I1Cos MAUI ISLcLoOh 10 VI VIC
369th National Guards of New
York and his wife is the former
Miss Olga Wilson of this city.
Mrs. Olga Wilson Peterson of
New York City is the house guest
of her mother, Mrs. Edward Ora
ham of $40 Fuller Ave. For her
daughter, Mrs. Graham enter
tanned a few friends informally
Friday evening, October 4th.
Mr.. ]. B. Combs, Mrs. Laura
Dickerson, Mr.. Claude Combs, and
Rev. Sears of Corfnth, Mississippi,
motored here to attend the funeral
of their son and brother, Mr.. Jas.
Combs of 658 st. Anthony Ave.
Mr.. and Mrs. F. B. Simpson of
885 st. Anthony Ave. have re-
turned home from a two weeks
trip visiting friends and relatives
in Jackson, Battle Creek, Benton
Harbor, and Kalamazoo, Michigan.
Mrs. Amanda Bond of Los An
geles, California, has been the
house guest for the past month of
Mr.. and Mrs. Sam Foster and fam
lily of 1883 Sherburne Ave. Mrs.
Bond has a wide circle of friends
in the Twin Cities, being a former
resident, and has spent a pleasant
vacation renewing old acquaint-
ances. ...
They tell me that a large num-
Der of Twin Citians were "truckin'
on down" at the Aragon and the
Apex Monday night. I wasn't
there, I only heard. Doty says he
Staged" but with his harem,
that's a little hard to believe.
Miss Evalyn Kelly, daughter of
Mrs. j. w. Kelly of $50 st. An
thony Ave-, has returned from a
three months stay in Ohio and IL
linois.
Mrs. Mercer Lewis Minnie Tay-
lor) of Philadelphia arrived in the
city Sunday night on the "Hia-
watha" for a two weeks visit with
her parents, Mr.. and Mrs. ]. w.
Taylor of 662 st. Anthony Ave.
Mrs. Lewis, who by the way is a
very attractive young lady, has a
wide circle of friends in the Twins
and an engaging personality. We
sincerely hope she stays longer
than two weeks.
Mr.. Langston Hughes of New
York City was the house guest of
Mr.. and Mrs. Paul Boswell of 953
st. Anthony Ave. during his stay
in the Twin Cities. Mr.. Boswell
and Mr.. Hughes are old friends.
Mrs. William Elliott of 415 Uni
versity Ave. is improving at Anc-
ker hospital as we go to press.
Here's wishing her a speedy recov-
cry.
When you're twisting the dials
Monday evening, October 18th,
stop at WTCN and hear Miss Con-
ME Dow of Comics Library inter-
view Mr.. Langston Hughes while
he is in the Sanity City. The time
is s:15 P. M. And then, on Sun
day, October goth, at 9 P. NJ, Paul
Robson will MARBLE on the Gen
eral Motors hour over KSTP.
Mu chapter of Alpha Phi Alpha
fraternity is entertaining the new
tudents on the campus at an In
tercollegiate Mixer Friday evening,
October IL, at the Sterling Club.
This is their annual get-acquainted
dance, and should be just the thing
to get the new students in the
mood to study.
Mrs. James Green and Mrs. ollye
A. Gum had a luncheon, Tuesday,
September %, at the home of the
former, IT'S st. Anthony Ave-, in
honor of Miss Ophelia Horton of
Marshall, Texas. Covers were laid
for six. Miss Horton left Satur-
, 1935-08-23
MONROE APPLE CHARLOTTE

One quart milk, two TO three
squares chocolate. t~hree-fourths cup
sugar, six egg yolks. two egg whites,
four medium sized apples, one tea
spoon cinnamon. one-fourth cup
sugar. Scald milk and combine
melted chocolate with half a cup OF
II. Stir smooth and add slowly TO
first amount Of sugar and remaining
hot milk. Blend well. Beat egg
yolks and whites separately, add TO
hot chocolate carefully. Pour this
gently over a thick layer OF apples
peeled. cored ard sliced thin to q
deep baking dish and seasoned with
the quarter cup sugar and cinnamon.
Set dish In pan containing an inch
OF hot water and bake In moderate
oven about 30 minutes or until cream
is firm. The water In the pan must
not boil. Sift powdered sugar over
top and glaze under broiler. Serve
cold.
, 1935-08-23
CARROT ICE CREAM

One cup cooked and thoroughly
mashed carrots, three-fourths cup
condensed milk, one-fourth cup
thin cream. two eggs, one cup crush
ed pineapple. two teaspoons vanilla.
one-eighth teaspoon salt. one cup
whipped cream Mix carrots. con-
densed milk, beaten egg yolks and
salt. Cock in top OF double boiler
owe slow heat until mixture reaches
a custard- like consistency. Remove
from heat and chill thoroughly. Add
crushed pineapple and vanilla. Whip
egg white until light and fluffy and
fold into mixture. Whip cream un-
I'll custard-lik like and fold into mix
ture. Place in refrigerator trays and
allow to freeze without stirring.
, 1935-08-23
FREEZE

First make a grapefruit ice ac-
eording TO directions below. To serve
place q scoop or large tablespoon Of
Ice IN tall glass and fill with charged
water or ~gingerale; serve at once
with both spoon and straws.
One and one-half cups Imperial
/ mo. % can grapefruit Cpulp and
Pure Cane sugar, q cup white karo.
azice), IL cups water. 8 tablespoons
Rmon juice.
Cook sugar, karo and I cup water
60 soft ball stage Gao degrees Fl.
Add lemon Juice and water: cool.
Cut grapefruit segmentS into small
pieces. add.to cooled syrup and freeze
entil firm. Makes 2 quarts.
, 1935-08-23

suppose more tea room and small
restaurant owners have made money
out OF chicken well and especial
ly prepared than any other dish:
vet on the other hand. no food Is
more sinned against.
Few butchers understand how TO
clean q chicken properly, or take
the trouble 70 do 10 anyway, and
housekeepers are too prone to take
the whole thing on faith to avoid
troublesome work.
Be sure your chicken Is thorough
ly cleaned inside and out and the
dish win be good whether II Is
mousse. timbales, roll. loaf. Hawaiian
chicken. chicken supreme, croquet-
ties or the French mixture OF chicken
and noodles. These are ell company
uses for chicken incidentally.
BroIIed Style Is Least Economical
BroIled chicken and old-fashion-
ed country fried chicken are suit
able, too, for dinners or formal lun-
cheons. These are really the most
NAPC4cANE ways W cCANC NA4ALACA 6C-
cause the smallness OF the birds and
the large amount OF bone waste.
But you can't beat them. Chicken
broiled directly over the fire has a
nutty flavor that cannot be initiated.
Dip each half In melted butter or
rub with softened butter and broil
In q very hot oven in dripping pans
or under the flame In the broiling
oven for thirty minutes.
Young chickens are so tender that
the minute they are reheated the
meat becomes cottony and tasteless.
So select fowl when you want 70 re-
heat. Fowl Is chicken from eight TO
twelve months old. Chicken over a
year old car be used for soups and
stews. Always put an elderly bird on
to cook In cold water and simmer IL
long and gently.
Chicken outlet. Hawaiian, Is fried
in deep fat and Is delicious served
with grilled tomatoes filled with but
tered peas for luncheon or dinner.
Choose q hearty dessert to make UP
the calories-
Cold chicken mousse has q gelatin
foundation: the hot mousse has a
rich custard foundation that requires
oven poaching. II should be Of firm
texture and light, like a souffle.
, 1935-08-23
Co0dP0stur
Is Excellent
SInderizer

Naturally. q slender figure Is what
every woman wants to have. How
ever, II FOR one reason or another
this Is impossible. to have o. figure
which. though overweight. neverthe-
less looks well proportioned certainly
Is not only the best thing but the
very goal toward which to strive.
III you weigh more than you think
you should and can't or don't wish To
lose the extra poundage, at least
make sure that your posture Is above
reproach. The fact that you tip the
scales ut more than you like TO ad-
init gives you no excuse for a pro-
trVding stomach or an exaggerated
hollow In your back. Posture exer-
cises that correct figure defects are
even more important to larger wom-
en- than to slim ones.
To get rid OF q sway back and
Jumps where curves ought to be, lie
Nat on the floor with arms out
stretched and knees bent 50 that
weight Of the legs rests on the balls
Of the feet.
Now, taking q fun breath. pull in
your stomach as far Is possible and
flatten all OF your spinal column. X
cept the last four vertebrate, against
the floor. The last links in your
backbone should be turned upward
and forward.
II you do this correctly, there
will be no space between the CEN
ter OF your back and the floor.
Hold the position a few seconds.
Then relax. exhaling slowly. Re-
peat several times. OF until your
spinal column feels natural and
comfortable when held In q straight
line.
When you get up. try to stand
the same way, with chest elevated,
stomach pulled in. backbone
straight and hips carried forward
in the position they we're In when
you we're lying on the floor.
Remember. too, that q perfectly
fitted foundation garment Is essen
tial. It should be one Of the new
two-way-stretch varieties I h a {
doesn't squeeze your body in any
particular spot but which holds you
firmly from top to bottom, giving
a smooth unbroken line. Always
have your foundation garments fit
ted by an expert and be sure to have
a careful fitting each time you tey
a new one.
, 1935-08-23
ICE CREAM PIE

Bake a flaky nine-inch pastry
shell Place 1t in the refrigerator 70
chill shell and dish. Just before serv-
ing, fill the crust with ice cream.
Cover with meringue made by beat
ing stiffly three egg whites; add 81.
tablespoons sugar. BE sure to spread
the meringue .thickly TO the edge Of
the crust. Brown In a ~350-degree
oven for three minutes. Serve i'm
riediateIy.
, 1935-08-23
OF GREENS

Clean about four pounds OF green's
spinach or beet tops), and cook un-
I'll partially tender In water that
clings to the leaves. Drain, chop
fine, add salt. pepper and butter 70
taste. Place one-half Of this amount
in a buttered baking dish and cover
with a layer OF bread dressing. Place
the remaining green's on top and
over all arrange slices Of bacon and
bits of butter. Bake 30 minutes In
a moderate oven. For the dressing
use one and one-half cups crumbled
bread, two tablespoons melted but
ter, one tablespoon grated onion,
cne-half teaspoon poultry season.
ing, two eggs and about one-fourth
to one-half cup warm milk. Mix In
the order given. Serve plain or
with hot tomato sauce.
, 1935-08-23
oLD-FAsHIONEp BAKED BEANS

Two cups pea beans, y teaspoon
soda, u teaspoon salt, u teaspoon
pepper, II cup dark karo. II tea
spoon dry mustard. ] small onion,
peeled. 2 ounce piece salt pork.
Wash beans, soak IL hours lover
night in cold water. Add soda and
cook beans In same water until skins
begin TO loosen. Place u salt pork
Csliced) IN bottom Of bean pot; add
"A beans and u the seasonings; add
remaining beans and seasonings;
bury onion In the beans. Drizzle
karo over the top, cover with salt
pork. Add Just enough boiling wa
ter slowly until Ii seeps through the
beans 20 top. Cover and bake In
slow oven 600 degrees I'D 4 hours
or longer. until liquid Is absorbed and
beans dark and mealy. Fills 2 quart
bean pot.
, 1935-08-23
GRAPE IuICE ICE

One and one-third cups water. one
cup sugar, one tablespoon gelatin,
one-half cup cold water. four table
spoons lemon juice, two cups grape
juice. one-third cup orange juice.
pinch Of salt. Soak the gelatin IN
the one-half cup cold water. Com
bine sugar, water and boil for five
minutes. Remove from fire, dissolve
gelatin In hot syrup. Cool, add fruit
juice and pour into tray. When
mixture has frozen TO the mushy
stage (about As minutes), pull tray
forward and stir mixture up from
The bottom and down the sides. Re-
turn. and freeze. Stir once again
curing freezing process. Makes one
uuart.
, 1935-08-23
BAKED STUFFED TOMATOES
WITH PEAS

Six Medium sized tomatoes. one
and one-half cups fresh or canned
peas, one teaspoon salt, speck pep
per. two tablespoons butter. one-half
cup buttered soft bread crumbs. Re-
move centers Of tomatoes, reserving
pulp. Chop pulp and combine with
drained peas. salt; pepper. and but
ter. Sprinkle tomatoes inside with
salt. Fill with this mixture and top
with buttered crumbs. Bake IN 3T5-
degree oven half an hour. Serves
Six
, 1935-08-23

One ripe banana, ! cup cold milk,
I egg, y teaspoon vanilla.
Mash banana with a spoon and
beat with a rotary egg beaten until
creamy. Or, break banana into a
medium wire mesh strained and
press through strainer with spoon.
Add other ingredients and beat un-
Gil smooth or shake In a cocktail
shaker. Serve very cold. sprinkled
with nutmeg. This amount makes
2 medium-sized servings. but may
be daubled or trebled II desired. II
you like. omit the egg and serve as
a delicious banana milk-shake. Ice
cream my be added II desired -
mixed with other ingredients or
"faoated" on top.
, 1935-08-23
R%rrTFRsCnTcH PEARs

Any amount Of pears. one cup
imperial Pure Cane brown sugar.
four tablespoons butter, two tea
Spoons lemon juice. Cut pears In
halves lengthwise and remove core.
DC not peel. Put In baking dish, cut
eide up. Sprinkle with sugar, dot
with butter. Pour water and lemon
Juice into bottom Of dish. Bake in
moderate oven until pears are ten
der, basting frequently. When done.
chill.
, 1935-08-23
POTATO

Beat yolkH Of four eggs. add five
cups mashed potatoes, mix well, then
add two tablespoons butter. two tea
spoons minced parsley. one teaspoon
onion Juice. four tablespoons cream.
and pepper and salt to taste. Stir
over fire until thoroughly heated,
sol, form into cones. dip In beaten
egg, roll in fine crumbs and fry in
deep hot fat.
, 1935-08-23
RED CHERRY ROIJNCF

One-half cup water u cup I'm
perial Pure Cane sugar, / a grape
fruit juice, u cup lemon juice, IA
cups cherry juice (sweetened).
Use fresh or canned red cherry
juice. Boil sugar and water to-
gether five minutes. cool, add fruit
juices and chill: pour over cracked
ice In tall glasses; drop a whole
cherry in each glass or ha o. a clus-
ter on each glass. Raspberry Juice
may be used. II preferred. Serves 4-6.
, 1935-08-23
ROMAN PUNCH

One mo. ID can orange juice. 2
tablespoons lemon juice. / quart
grape Juice. l cup white karo. /
quart cider.
Add cider and karo TO orange and
lemon juice; warm slightly to mix.
then stir thoroughly and add grape
juice. Chill and serve with cracked
ice in glasses frosted with Imperial
powdered sugar. Serves 10.
, 1935-08-23

It's easier TO produce a cool punch
OF beverage II you keep the materials
on hand. Cans Of Valley grapefruit
juice and orange Juice are excellent
for the beverages, and new on the
market Is a blend" Of the two in a
can. Foundation syrupS are an
other aid to the 'ade. for they may
be stored In the refrigerator and
kept until used, and a few bottles Of
charged water. gingerale or grape
juice are another good idea. Straws
lend a professional touch, and gar
nishes-slices Of fruit. berries or
mint. Bananas should be on hand to
make those delicious shakes and
a ball of ice cream will turn a drink
into a float"
Try combining equal parts Of cof-
fee and chocolate infusion for a
new "mochade;" try sweetened
cherry juice to ado color to your
beverages: add a tablespoon Of choc-
olate kremel 10 cold milk for a
quick one" and do try these tested
recipes for your symphonic drinksl
, 1935-08-23
BY MARY Z. DAGUE
NEA Service Staff Writer

Remember when you thought all
vegetables except onions, maybe to-
matoes and a few greens had to be
cooked to be good? And now look at
all the raw carrots, cauliflower. beets
and what not IN salads end hors
d'oeuvresl That ought to give lazy
housekeepers a tip. When you think
there's nothing new under the sun,
, 1935-08-23
PEACH NARROW

One-half pint whipped cream, one
cup crushed peaches. twenty marsh
rnallows. two tablespoons water.
Place marshmallows and water in
top Of double boiler and heat until
creamy and smooth. Add peaches
to whipped cream. Cool the marsh
mallow mixture and add TO the
whipped cream and peaches. Place
ia the refrigerator until solid.
, 1935-08-23
VARIATIONS

The banana may be left whole,
rolled in mayonnaise and then In
chopped peanuts. Watercress Is a
good garnish instead Of lettuce. The
bananas may be sliced, marinated,
aid arranged In a circle on the plate
with a mound Of mayonnaise and
peanuts In center. Chopped sailed
pecans may be used instead Of pea
nuts.
, 1935-08-23
JELLTFD MEAT q A

One and one-half cups cubed cook
ed meat, one tablespoon minced on
ion, one-half cup cubed cucumbers,
one-half cup cubed celery. two cans
chilled chicken consomme (jellied)
Mix meat with onion, cucumbers and
celery; mix with chilled consomme;
pour into loaf pan and chill until
set: unmold and serve with lettuce
and mayonnaise.
, 1935-08-23
SPRING SALAD

Use one Glove OF garlic. II you
like the flavor. n small head let
tuce, six radiShes. one small bunch
Of spring onions, one tablespoon
chopped parsley, one-hah cup
FREE n dressing. Rub the inside OF
the salad bowl with the garlic. have
lettuce crisp and dry, break into
pieces and put into bowl. Add re-
manning INGREDIENTS and chill.