davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1937-06-11
Raspberry Sherbet
 Luscious

Z A slice of chilled fresh pineapple, topped with a scoop of Black Rasp- berry Sherbet-doesn't that sound like the perfect dessert for these sun-spun days of summer? It's lus- cious to eat and beautiful to see (the Black Raspberry Sherbet is soft thistle color). Of course, either fresh pineapple or Black Raspberry 6herbet separately would be an ele- gant dessert, but the combination is the berries!
 Black Raspberry Sherbet 1 cup sugar
 Pinch of salt
 1-2 cup water
 1 No. can black raspberries @ IA
 cups)
 21-3 cups irradiated evaporated milk
 Boil sugar, salt and water (about 3 ninutes) to a thin syrup. Press berries through a sieve. Add syrup. Chill. Pour milk into freezer. Add berry juice and freeze with 1:8 Salt-ice mixture. Serve on slices of fresh pineapple. If pineapple is not extra sweet, sprinkle slices with sugar and let stand an hour before serving. Yield: 1 1-2 quarts.
 Black Raspberry Sherbet, pre- pared with irradiated evaporated milk, has not only a superbly rich flavor and creamy smooth texture, but is very nutritious-containing more than a quart of whole milk nutrients olIIS an nYtra amount nf the important sunshine vitamin D.
The Waterbury Democrat., 1937-06-11
CHERRIES RIPE AND RED
 Rv Betty Barclay
By BETTY BARCLAY

June is the month to can your cherries. With plenty of canned cherries, the winter cherry pie is as- Scred, as well as many tasty sauces and buildings that may be made from this delicacy. Canned cher ries are delicious.
 Cherry Conserve
 2 quarts pitted sour cherries 1 quart entrants
 pound sugar for each pound
 fruit
 Weigh the fruit. Mix with the sugar Let stand over night. In the morning, cook the mixture until it is thick and clear. Pour into steril- ized jelly glasses. Cover with paraf- fin.
 Cherry and Raspberry Conserve
 l cup cherries
 cup red raspberries
 11a cups sugar
 Cook the cherries in a very small amount of water until the skins are tender. Add tie raspberries and the sugar. Cook until the mixture is thick and clear. -Four into steril- ized glasses. Cover with paraffin.
The Waterbury Democrat., 1937-06-11
Chicken Shack
 Chicken

It's picnic time again! And what do we pack in the hamper? Fried chicken, of course! And how do We fry the chicken? The new way-in batter!
 All the juicy goodness of the chicken is retained when it's dipped in batter before it's friend. It sort of steams inside its tender golden brown crust. It stays crisp when packed-and is much heater to eat on picnic. The stay-at-home pie nicker probably will prefer his hot, with a milk gravy. But hot or cold, everybody will want bigger and Batter Fried Chicken!
 Chicken Fried in Batter
 l frying chicken
 Salt
 egg
 1 cup irradiated evaporated milk
 1 cup flour
 2 tsp baking powder
 IA tsp. salt.
 Fat for frying
 Clean chicken and cut in pieces for frying. Beat egg and add milk OllG 1OluT, IIleu HedSuTe. fCeSl1t with baking powder and salt. Add egg-milk mixture and mix quickly. Sprinkle chicken with salt and dip in batter. Fry in deep fat (325 de- grees FD until brown, about ten minutes. If chicken is very large and not too tender, put in casse- role after frying, cover and set in hot oven for about 20 minutes.
 The back, neck and wings of the chicken are not such choice pieces for frying in batter. It is better to stew them for use in sandwich, salad, or creamed mixtures. It is important that the batter be smooth ) nh nh nh nh nh mhmhmmh and just heavy enough to leave a good, but not thick, coating on the chicken. By using undiluted irradi- ated evaporated milk, it is possible to produce batter of perfect smoothness and consistency. For an added flavor note, try dash of nut meg in the batter!
The Waterbury Democrat., 1937-06-11
(BY BEATRICE HALLl

That butter was used generously in the George Washington house. hold back in 1759 is disclosed in Washingtons diary. Procuring enough butter was a problem for Washington despite the fact that several hundred cattle roamed his pasture. During the winter of 1760 he was short of this necessary ar ticle for cooking and table use. On January 7,of this year he writes:
 Accompanied Mrs. Bassett to Alexandria and engaged a keg of butter of MT. Kirkpatrick, being quite out of that article" And the next day he says Got little but ter from MT. Dalton" On Sunday, January 20, he not only received more butter, but other supplies. Lis ten to this: My wagon, after leav- ing two hogsheads of tobacco at Alexandria, arrived here with three sides of sole leather and four of upper leather, two kegs of butter, one of which for Col Colonel Fair fax, and 15 bushels of salt"
The Waterbury Democrat., 1937-06-11
DON'T NEGLECT RASPRERRIES
By Betty Barclay

When making preserves and jellies for winter use do not fail to in- clude a liberal supply of raspberry delicacies. Many people prefer the flavor of preserved raspberries to that of the natural fruit. Here are two delicious raspberry recipes which may be put up at very little expense:
 Raspberry Syrup
 2 quarts raspberries
 l quart sugar
 4 cup water
 Mash the berries. Add sugar. Gov CT. Let stand over night. In the morning, add water. Bring mixture to boil. Boil twenty minutes. Strain through fine strainer. Bring
The Waterbury Democrat., 1937-06-11
lin Zl:E4 lZSySl .s]|

to the boil again. Pour into steril' ized jars. Seal tight. This is excel lent as a foundation for drinks ol as a sauce for ice cream.
 Raspberry Preserves
 2 pounds raspberries
 pounds sugar
 Mix whole fruit and sugar. Plact mixture over heat and stir carefully until it boils. Boil six minutes, PoW into Sterilized jars. Seal.
The Waterbury Democrat., 1937-06-11
Mashed pota- toes

2 cups milk Mashed pota.
 toes
 Wash and string beans and cut or break into short pieces. Cook uncov. cred in boiling salted water until tender. Melt the butter in double boiler, add the flour and mix well. Add the milk and bean liquor gradu. ally and cook, stirring constantly until thickened. Add salt, pepper and the drained beans. Pour into 6 shallow baking dish and garnish with a border of fluffy mashed pota. toes. Brown lightly under the broiler. Serves six.
The Waterbury Democrat., 1937-06-11

ties with balls of cream cheese de- corated with red Bar le Due jelly. This is a substantial yet danity salad of the type that makes good ac- compainment for lobster or crab meat sandwiches. Try it sometime for a Sunday night supper menu.
 It would, by the way, be very nice salad for the bride to serve at one of those informal supper par ties which will be so frequent dur ing the summer months just follow ing the wedding.
The Waterbury Democrat., 1937-06-11
Brown Sauce for Outlets

Brown Sauce for Outlets
 Brown 3 tablespoons butter, add 3 tablespoons flour and stir until well Drowned. Add gradually l 1-2 cups stock or water, or half stock and half stewed and strained tomatoes. Season with salt and pepper, lemon juice and Worcestershire Sauce. The trimmings from veal Qncluding skin and bones) may be covered with l 1-2 cups cold water, allowed to heat slowly to boiling point, then cooked, strained and use for sauce.
The Waterbury Democrat., 1937-06-11

one course WHICH I did not explain
 in detail. It was the Salad of To- matoes Lily with Cuculnbers Yer non a most beautiful arrange
 ment that is not expensive and can be made by any,
 one who will take
 the time and the care to prepare it. If VolI will follow
The Waterbury Democrat., 1937-06-11
STUDIES FACE READING

Julie Haydon, young Metro Goldwyn-Mayer actress. is studying face-reading, modification Of phrenology.
The Waterbury Democrat., 1937-06-11
GOOD LUCK ELEPHANTS

Madge Evans, M-G-M actress, keeps set of six china elephants facing East in her dressing room for good luck.
The Waterbury Democrat., 1937-06-11

A LITTLE foresight can add so "A much to the appeal of any meal. And, you know how color spurs up those sluggish appetites. Below we show a delicious vegetable serving that Is fitting accompaniment to any main course.
 DREAMED GREEN BEANS WITH . MASHED POTATO BORDER 115 pounds green F cup bean
 beans liquor 4 tablespoons F teaspoon
 butter salt { tablespoons Few grains
 flour pepper
The Waterbury Democrat., 1937-06-11
THE CHEF SUGGESTS - Fancy Salad For A Wedding Menu Or An Informal Supper
By JOSEPH BOGGIA-
 Chef-The PIaza-New York

On the wedding dinner menu which provided the central topic for last weeks article, there was
Evening star., 1937-04-21
I295,B

colored buttons brighten the front
yoke. A pair Of very useful panties Is
included, without benefit of buttons,
left open and wide at the bottom
edges for comfort during warmer
weather. The ensemble would be
lovely in dotted Swiss, embroidered or
printed lawn or handkerchief linen.
Barbara Bell pattern No. 1853
is designed for sizes 2, 3, 4, 5 and 6
For the ensemble size requires "a
yards, 80 inches wide, plus contrast
ing, u yard. Panties along take q
yard and dress alone requires IA
yards.
Every Barbara Bell pattern in
cludes an Illustrated instruction guide
which is easy to understand
Send is cents for the Barbara Bel
Spring and Summer pattern book
Make yourself attractive. practica!
and becoming clothes, selecting de-
signs from the Barbara Bell we'll
planned, easy-to-make patterns In
teresting and exclusive fashions for
little children and the difficult junior
age, slenderizing, Well-cut patterns for
the mature figure; afternoon dresse,
for the most particular young women
and matrons, and other patterns for
special occasions are all to be found
in the Barbara Bell pattern book.
Evening star., 1937-04-21
What Makes
ICh g
w O m e n p?
Kind Thoughts Make
You Attractive
to Others.
BY ELSIE PIERCE.

MADELEINE CARROLL, film star.
passes on this inspirational
| message to you" She thinks every
woman can be attractive, which is
much more important than merely
| being beautiful. Remember this: That
it is what people who know you see
behind that face of yours and those
eyes of yours" that makes you attrac-
tive to them. Don't try to be some one
else. Be yourself And make yourself
| just about as nice a person as you
know how. You know as well as do
that early nights, plenty of fresh air.
| eight hours of sleep a night, not too
much to eat or drink, sane diet and
| keeping your face always we'll cleanSed
does all you need to do to keep your
face lovely.
Well, it seems to me that Miss Car
| roll has covered the ground pretty
| thoroughly. She feels that one should
get as much fresh air as possible.
| circulation, promotes health generally.
And keeping the skin fresh and clean
| is, without doubt, the first big step
| toward complexion beauty. She
cleanses her skin three times day
with cream followed by astringent
She goes on TO say that, No beauty
treatment will keep your eyes bright
| O 10 yyLo
| behind those eyes bright, and the rest
will follow She emphasizes right
| thinking
Her theory of people who know you
see behind that face of yours" is not
wrong by any means. When you are
nice and kind and charitable, your
! thoughts make you charming to others
| So often people who know a person.
who on first glance might appear plain
J think that person beautiful because oi
the nice things that person does, tbs
way he or she walks, talks, charms
others.
Miss Carroll feels that late nights
parties, lack Of fresh air and overworh
are the chief purveyors of lines and
|
things will definitely prevent them
Miss Carroll's life has not been the
smooth, easy, success over night
story. She has known disappointment
and disbursement, privation and
hunger But evidently being as nice
as possible" has always been part Of
her credo and when finally she SCARED
| to stardom she was doubtless all the
loveIier for the hardening experience
she had had. Natural gold hair, blue
eyes and fair complexion, five feel
four inches of grace, she recommend.
| dancing TO keep one fit and slender
AS for her diet Il just don't eat pota.
toes or bread and that's about all thu
| dieting do" Miss Carroll says.
(Copyrisht. 1872
Evening star., 1937-04-21

no apology to the most critical guest.
"A shoulder or breast is an eco
nomical buy and when stuffed and
roasted as recommended by the bu-
reau not only goes farther but also
makes savory and attractive dish.
Steaks lacking the tenderness and fat
needed for broiling may be delicious
served Swiss style. Boiling pieces can
be used in creamed dishes or cooked
with savory herbs or with spices such
as curry.
THE meat choice in large part de-
termines what else is to be served
If you are serving veal outlets or fried
liver or fried fish, French fried pota-
toes cannot well be used. Such a COM
bination would violate two of the
rules Of meal planning-that there
should be contrast of texture and
flavor. Potatoes for fried meats would
be better served mashed or baked.
TF A creamed meat Is the chief
dish, one would not want creamed
potatoes and blanc mango at the
same meal They would mean too
many starchy foods at the same
meal-too many dishes OF a pasty
texture and similar flavor. For the
same reasons one would avoid having
gelatin salad and a gelatin dessert
at the same dinner. The ideal meal
has both soft and crisp foods, both
tart and mild dishes.
THE ell-thought-ou dinner not
only has contrast of texture and fla
yor but also contrast of color. Psy-
biologists have shown clearly the i'm
portance of color in relation to appe-
tite. Creamed chicken, mashed po-
tatoes, buttered turnips and celery
would be a course devoid of color.
Buttered beetS, sliced tomatoes red
apple salad and grape sherbet would
be almost as bad
"A dinner we'll planned for con-
trast OF flavor, texture and color, and
also for dietetic essentials, would be;
Tomato juice cocktail, Swiss steak,
mashed potatoes served on the half
she'll sprinkled with chopped parsley
leaves; buttered cooked carrot strips,
a shredded leaf lettuce salad with
French dressing, hot clover leaf rolls
and for dessert, rhubarb betty.
In Diets to Fit the Family Income
a recent publication of the Bureau of
Home Economics, one dinner menu in
the minimum cost, adequate diet list
is: Ground liver and cereal loaf, seal
loped potatoes, buttered beets with
beet tops, bread and butter, hot coffee
cake.
Both for the family and for guests
dinners should be so planned as to be
served easily, without fuss and delay.
Gelatin dishes may be made the day
before. Lettuce leaf cups can be filled
with diced mixed vegetables an hour
or SO before and be ready to slide
onto the dinner or salad plate and
have the dressing added Such pre-
limlnary preparations clear the decks
for work with those foods which must
have last-minute attention
"A simple dinner where hospitality
is easy and cheerful where the food is
chosen with due consideration for
dietetic balance, color and flavor, well
prepared and attractively served, will
please any but the unintelligent."
Evening star., 1937-04-21

homes where more or less formality
is the rule.
A good meal, well chosen, balanced
In every detail, and deliciously cooked
always makes for pleasant and
congenial evening among friends. Here
is what the bureau has to say about it:
Company dinner 25 years ago was
a real undertaking, involving days of
preparation. 1t meant pies and cake,
a display of the store rooms best in
the way of pickles. preserves and
jellies, as we'll as q plentiful variety
OF meats, vegetables and fruits.
But styles even in hospitality
change. Gone is the time when dining
out meant gorglng ones self with rich
foods. The ideal dinner, whether it
has one or many courses, is simple,
reads typical book on foods and
nutrition. The result is that all can
have the pleasure Of being hospitable.
The ideal company dinner Is cut
according to the same pattern as is
the good home dinner. 1t is simple,
planned with due consideration of
peoples likes and dislikes, well bal
anced dietetically, with contrasts OF
color, texture and havor-and Is nicely
served.
specialists in the Bureau OF Home
Economics say that the days meals
should have some protein, some car
bohydrates Sugars and starches)
some vitamin-rich foods, some min
eral foods and some fats. To supply
these essentials they advise for each
days diet at least two vegetables
other than potatoes, one of them a
yellow or green leafy vegetable, citrus
fruit or tomatoes, meat or other high
quality protein food, an egg, a pint
Of milk (for children 4 quartz and
some cereal product.
nINNER, OF course, in most fami-
lies supplies a good share of
the days nutritive needs. In the
average family the other two meals
usually have supplied most of the
cereal products, the citrus fruit and
at least q part Of the vegetable-milk-
egg requirement.
THE meat dish, therefore, Is usual
ly the center about which the re-
mainder of the dinner is planned
Meats are available at different levels
of cost, the less tender being quite
naturally the cheapest. The Bureau
Of Home Economics has done a great
deal Of experimental cookery with the
less tender cuts OF meat and has pre-
pared leaflets showing how to handle
them 50 that they may be served with
Evening star., 1937-04-21
Dorothy Dix Says
Spread a Little Good Cheer and Your
Husband Will Never Leave You.

that in censorious world they have
found some one woman capable of
appreciating how wonderful they are
and when they discover that all their
wives see in them is their defects it is
blow from which they never recover
The wife who corrects her husband s
grammar and pronunciation, who de-
rides his opinions and disparages his
Judgment, and who wonders why he
can't make as much money As some
other man is making, opens the door
for any other woman with a salve-
spreader to come into her home and
get him.
BABIES. Perhaps the greatest mis-
take, because it is the most common
one, that wives make is in putting
their children above their husbands
and being all mother and no wife.
Before the first baby's arrival the hus-
band Is king of the home. Afterward
ne Is nothing but q slave whose mis-
sion IN life is to toll to provide Junior
with whatever he wants. The average
mother gives all OF her time, attention,
interest and petting to her children
and regards her husband as only a
financial necessity.
X \ X
THIS is not only why there are so
many philandering husbands, 1t is
why there are 50 many forlorn and
almless middle-aged women who find
that when their children leave home
that they have no companionship with
the husbands whose affections they
have alienated by their long neglect,
and who are strangers to them.
Using no tact in getting along with
their husbands. Refusing to take the
trouble to rub their husbands fur the
right way. Never saying the soft word
that turns away wrath. Dragging in
subjects that they know always pre-
cipitate fight. Blaming their hus-
bands for everything that goes wrong
Being peevish, fretful and hard to get
along with.
Not making comfortable and
cheerful home. Feeding a husband
on food that not only sours on hi
stomach but on his disposition. Being
too lazy and trifling to learn how te
cook, or manage budget. Never TAX
ing the trouble to try to entertain and
amuse their husbands or be compan-
ionable with them. Never giving theil
husbands run for their money.
Being tyrannical. Making theil
husbands feel that home is prison
and they are jsilers. And then won
dsrins why they are not loved and VIII,
tasi1 victims break al the Ten Com.
| mandments to escape from them.
Evening star., 1937-04-21
NHE chief faults OF wives are
these: So many Of them, as

|THE chief faults OF wives are
these: So many Of them, as
soon as they are married, throw
L away the bait with which they
hooked their fish. They don't think
1t Is worth while to doll themselves up
for . mere husband. They leave of
their complexions and their good
clothes and all the little arts and
wiles that made them attractive before
marriage. Many wives are not kissed
because they are no longer kissable.
Worse still, they cease to be lovers.
They stop all of their petting and fiat
tering and cajoling at the altar and
expect their husbands to take it for
granted that they still love and appre-
ciate them. Many man works his
fingers to the bone for a woman who
never 50 much as says thank you"
Many a wife is human icebox who
keeps her affections, if any, in cold
storage and leaves her husband guess
ing as to whether she regards him as q
man or cash register. Women think
that heart-hunger is an exclusively
feminine complaint, but it isn't. Men
suffer from it also. The thing that
sets many 8 husband roaming is .
craving for the tenderness he never
gets at home.
NAG0ING. Not one woman in q
million, perhaps not one woman
In 100000 can say thing once and
let 1t 60 ut that. Women harp upon
the same subject until they wear their
husbands nerves to tatters. A wife
can live with husband for 40 years
and every day of that time warn him
not to get run over on the street; not
to be late for dinner; not to scatter
papers on the floor; not to smoke 50
much. and she will do this even when
she knows that it will irrttate him to
madness.
Being critics on the hearth. There
would never be another wedding II
girls were as frank about pointing out
to their boy friends their faults and
shortcomings az wives are in telling
their husbands what poor weak crea-
lures they are. The thing that lures
most men into matrimony Is believing
Evening star., 1937-04-21

- q new designer of smart milli-
\ merry to spread her gospel Of
- more becoming hats for more
women" Her name is Lenore Kroll,
and those who were fortunate enough
to meet her during her all-too short
visit learned a lot of things about hats
that they did not know before
Miss Kroll was a sculptor prior to
her hat-making career, so has an
artists knowledge of the construction
OF the head and its proper relation to
what goes on it. She stresses pro-
portion above all things and says that
even large woman with large head
size can wear everything that is in the
mode if she is in the hands OF milli-
ner who knows proportion. Therein
lies the secret of being well hated.
Color should be considered in its
relation to the texture of the skin,
rather than the color of the hair, for
most becoming results She favors
contrasts of hat against dress more
than matching colors, using light hats
with dark dresses and vice versa. Miss
Kroll emphasized the Importance Of
the length OF the neck in the choice OF
hat. For the long-necked woman
round hats are best, while the short
necked woman is flattered by an
off-the-face hat that is somewhat
elongated.
Evening star., 1937-04-21

~ ofkSS~Ss
as though you'd been through six
Turkish baths
Curing your friends of this home
remedy habit is probably almost as
bad as letting them try to cure you
of sneezing But still you might as
we'll try. At least it evens things up.
One approach, Of course, would be
to start campaign Of horror stories
about home remedies. Be sure to get
one in about the person who broke a
friends neck slapping her on the back
for sneezing. This approach appeals
to the fear motive which, Of course, Is
effective. But maybe you don't 60 in
for fear.
If you don't. you'll just have to
sneeze in private. And how you're
going to manage that when a sneeze
sneaks up on you unawares We can't
imagine. JEAN.
Evening star., 1937-04-21
Of rooms and for spraying closets after

Of rooms and for spraying closets after
they have been cleaned for Spring.
And don't forget those pine bath
salts and soap to give you a real out
door feeling of vim and Ngor. They
are wonderfully refreshing. You will
love all OF this pine family and want
to meet the head OF the house herself
while she is in town.
For information concerning items
mentioned in this column call Ma
tionM 5000, Extension 3ss, betwes1
10 and II am.
Evening star., 1937-04-21

are not suffering
from . keeping
up wi t h t h e
] on es es' COM
plex, and are
W ing to be
completely natu-
raj with your
guests, you can
have your friends
in for dinner
without causing
undue stress and
strain on the A.
nanceS. Com
D a n y" dinners
per Sc no longer
nvicf oYppnt in
Evening star., 1937-04-21
BY BARBARA BELL.

BY BARBARA BELL.
A YOKE and pleated skirt are the
~ chief features of this charm
~ ing outfit for little girls. The
4 a pleas give criSpneS and
grace of movement, and together with
the neat finishing touches of contrast
ing collar and cuffs, make a topnotch
frock for Summer wear. Three little