davidaulloa/AmericanStories huggingface dataset:
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-26
Hebrew
Opens

The thirty-seventh bienni a |
Council of the Union of American
Hebrew Congregations and its af-
filiated organizations opened in
Detroit today and will continue
through Wednesday.
At 8 p. m. Sunday, religious
service is to be held in Temple
Beth Ell. Robert p. Goldman of
Cincinnati, president of the Union,
will deliver a brief address during
the program.
DR.. Louis L. Mann of the Chi
cago Sinai Congregation, will
speak on Monday afternoon on the
subject. AN Evaluation of the
Union and a Program of Recon-
struction," while Tuesday will be
devoted to a series of round tables
on variety of subjects of espe-
cial interest to the Jewish people.
Among the subjects to be dis
cussed at these round tables will
be The Synagogue and the Unaf-
filiated." Problems of LARGE
Congregations" Problems of
Smaller Congregations, Method
of Selecting Rabbis." The Syna-
gogue and Refugee" and THE
Synagogue and Adult Jewish Edu-
cation"
OUTSTANDING TALK
Listed as one of the outstand-
ing talks of the convention is ar
address on Religion and the
American Dream" by Hendrix
Willem Van Loon. 1t will be heard
at the closing banquet in Hote
Statlef at 8 p. m. Wednesday.
Other speakers will include
James Marshall of New York City
and Rabbi Emil w. Leipziger Of
New Orleans. The invocation will
be pronounced by DR.. Leo M
Franklin of Temple Beth FL. anc
the benediction by DR.. d. Philip
son of Cincinnati.
The local committee on arrange
ments, under the Craftsmanship o.
Melville S. Welt, has arranged .
sightseeing tour of the city or
Sunday afternoon. an evening o.
entertainment in the consistor,
hall of the Masonic Temple or
Monday evening. and a number o.
receptions and luneheons to spe
cial groups.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-26

ell Of c u r c h
Women. which
* TO be held at
1880 p m Fri
d a y IN { h @
NJ Q ropolitan
NJ e I h o d $ I
Church.
DIR. II e n + Y
Hit c r a n Q.
paster OF the
Central Metho-
DIST [ nurcn i
to b c { h Q
speaker at this
years program
and the Council
Of Women an
nounce that a
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-26
CELEBRATE ANNIVERSARY

The Ladies Aid for the Deaf
will celebrate its forty seventh
anniversary on Sunday at Epi-
phany Church, Seven-Mile road
and Woodward avenue.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-26
CHRISTIAN SCIENCE

Probation after Death will be
They subject of tho lesson-sermon
IN all Christian Science Churches
throughout the world on Sunday.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-26
Women S Group
Plans May Day
Breakfast
BY JACk kOEHLER
Detroit Tinles Church EDITOR

More than 1000 women Will at
tend the annual May Day break
fast program Of the Detroi; Coun-
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-26

DIR. William Lindsay Young.
moderator of the general
assembly of the Presbyterian
Church in the United States
and president of Park College,
Parkville, Mo-, will be the
speaker at a dinner in the
Presbyterian Church of the
Covenant at I p. IN. Friday.
At $3.50 p. m. he will speak
briefly at Woodward Avenue
Presbyterian Church.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-26
18th Anniversary
To Be Marked
BySt. Theresa

The silver jubilee of St. The
reSa's Catholic Churc will be
celebrated on Tuesday, and will
begin at 1890 a. m. with solemn
high mass. The Rev. John j.
McCabe will chant the mass.
Auxiliary Bishop Stephen S.
Woznicki will be in attendance in
the sanctuary.
st. ThereSa's was built in 1915
TO serve the needs of the large
number of Catholic families who
came to Detroit in the early days
of the World War. They had set
tied in the northwest section of
the city and asked Bishop John S.
Foley to organize a parish.
The Rev. John j. McCabe was
summoned TO take charge of the
organizing and is still the pastor
of the church.
HAD RAPID GROWTH
From a small congregation. st.
Theresa's has grown to be one of
the largest parishes in this Sec
ton of the nation.
On Tuesday evening, a silver
jubilee is planned and will be held
in the parish auditorium.
st. Theresa's today has more
than $500 Catholic families within
its boundaries and the school en-
rollment totals 300
Among the students who have
attended St. Theresa's school 1e
boys have become priests and sc
girls have become nuns.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-26


has been arranged.
This event is the only one Spon-
sored by the Detroit Council that
IS purely social
MANY GROUPS MEET
Detroit is not alone in holding
these annual meetings. lnter-de-
nominational groups meet all over
the country for May Day pro-
grams. All are under the auspices
of the National Council of Church
Women, which is a committee OF
the National Council of Church
Women, the Home Missions Coun-
Gil and the Council of Women for
Foreign Missions.
The aims and purposes of the
Detroit Council are many.
A hospital chaplain is supported
by the council. whose duty Is 10
visit hospital patients. He adj
ministers church rites and at
tempts to bolster up the spirits of
the sick. Many patients carry on
a correspondence Will Gd1il ONiiCi
through the efforts of the chap
lain.
Most of his efforts are directed
toward those who have been bed
ridden for a long time.
ORGANIZE GROUPS
Another phase of the work car
ried on by the council is that of
organizing groups of women in the
various churches for special de-
partments of study in the mission
airy field.
Seven different branches of
study are offered in this phase.
According TO Mrs. Bruce Doug
las. president of the Detroit Coun-
Gil, the main purpose of the coun-
Gil is to unity all church women
and bring about a better under
standing of church work.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-26
Central Women Plan
May Day Luncheon

The Women's Society of Chris
ton Service of Central Methodist
Church have announced a May
Day luncheon to be held in the
church on Thursday at 1890 p. m.
Following the luncheon, Mrs.
Garland Gee will give book re-
view on Tho Magic Bow" The
book is taken from the life OF
Paganini. famous Niolinist.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-04-26

musical program Of unuSuaI mont
has been arranged.
This event is the only one Spon-
Sored by the Detroit Council that
IS purely social.
The Waterbury Democrat., 1941-10-30

surely entitled to at least the "daisy" part of its name - for that's exactly what 1t is.
 Lazy Dalsy Cake
 21s cups sifted cake flour; 21s teaspoons double acting baking powder: 1 teaspoon salt; cup milk; 4 tablespoons butter or other shortening; x teaspoon grated lemon rind: 2 teaspoons lemon juice; { eggs: 1k cups granulated sugar; A cup light brown sugar, firmly packed; { tablespoons cream: ( tablespoons melted butter; 1 can moist, gweetened coconut.
 Sift flour once, measure, add baking powder and salt, and sift together three times. Heat milk, butter, and lemon rind over low flame until butter is melted (do not scald). Remove from fire and cool slightly. Add lemon juice to eggs and beat until thick and lemon-colored: add sugar gradually. and beat until light and fluffy. Add flour, alternately with warm milk mixtures mixing quickly but thor. 0ughly. Bake in greased pan, 10 K lOx2 inches, in moderate oven lS5O' FL SS minutes, or until done. Then spread mixture of brown sugar, cream, melted butter, and coconut over top of cake. Bake 12 Co 16 minutes longer, or until brown sugar mixture caramellxes.
The Waterbury Democrat., 1941-10-30
Apple Season
 Recipes

Now that we're in the appetiSing shade of the old apple season, let's have a look at some of the many delicious apple dishes which are such universal favoriteS. First, of course, is that old favorite of ell our days-baked apples.
 Baked Apple
 Wash and core firm apples. Add butter, sugar (white, brown or maple) mixed with raislns, dates, nuts, canned peaches or pineapple, diced marsnmallows, or an cornbls nations of these. Baked in but tered porcelain enameled bake pan with little water until apples are tender but not nushy. $50 degrees F. oven. Add little butter, cinnamon or nutmeg.
 Apple CObbler
 2 cups flour
 3.4 teaspoon salt
 4 teaspoons baking powder
 tablespoons butter
 scant cup milk
 Nutmeg
 Mix, sift flour, baking powder and salt. Work butter into mixture. Add milk. Roll about 1.4-ir1ch thick. In buttered enameled pudding dish place sliced apples. Sprinkle with sugar, pieces of butter, 1 table spoon flour. Cover with dough. Bake in quick oven. Serve with cream.
 Apple Rice Pudding
 3 cups cooked rice
 21-2 tablespoons butter
 2 teaspoons vanilla
 tablespoons lemon juice
 1-2 teaspoon nutmeg
 cups sliced apples
 2 IA cups hot water
 cup sugar
 teaspoon cinnamon Add lemon juice to apples. Melt sugar in water, stir in apples. Add spices, cook 5 minutes. Blend other ingredients, pour into buttered enameled baking pan. $50 degrees F. oven. Bake about 90 minutes. Serve plain, or with cream.
The Waterbury Democrat., 1941-10-30
Chilled
 Chicken Loaf
BY DOROTHY GREG

The next time you have roast chicken and 1t has reached that denuded state in which there is still some chicken left but not enough for @ family meal, do this:
 Take a sharp little knife and carefully strip off every last nor- sel and shred of the chicken meat until you have a good cupful of chicken pieces.
 Just one cupful is all we need for this delicate chicken loaf. Yet by the time we finish, it comes to the table in all the glory of fresh hot main dish for dinner, suffi- cient to serve four or five gener- ously. We deepen the chicken flavor by adding condensed chicken soup to our mixture. This helps keep it moist, too. The red of chopped pimiento and green of parsely make it look extra appetizing.
 The loaf is smooth in texture and tender to the knife, slicing down neatly without crumbs. As final touch garnish with hot grilled april COb ndlVeSs
 can condensed chicken soup cup chicken
 lls cups soft bread crumbs
 tablespoon pimiento, chopped
 tablespoon parsley, chopped
 F teaspoon salt
 2 eggs
 Strain the rice. celery and chick en from the chicken soup. Combine them with chicken and put through the food chopper using the small blade. Then mix the chicken mix ture with the soft bread crumbs, chicken consomme from soup. the chopped pimiento, chopped parsley, salt and eggs. Put into a greased loaf pan and bake in a moderate oven C350 degrees) 4S-60 minutes CT
The Waterbury Democrat., 1941-10-30
Planked Fish
 A Swell Dish

One of the lesser known ways of preparing fish is the planking method. Based on the delightful taste results obtained from this cooking procedure, 1t should be one of the more popular ways of pre- pairing seafoods.
 Besides yielding the utmost in taste value, the planking method has certain practical merits, The Fishery Council reports For one thing, the cooked fish can be put on the table just as 1t comes from the oven without any need for transfer to another platter. This assures the least amount of handling which is so necessary due to the delicate tex ture of the cooked fish flesh. Tn addition, the natural juices from the fish are retained in the grooves of the plank so that this valuable sauce is not wasted.
 Plans can be made of good hickory, ash or oak and can be purchased at low cost at almost any house furnishings shop. With proper care plank can last many years. once fish Is prepared prop erly on 1t, the plank will be in use once or twice 8 week so that 1t will prove a very worthwhile addition to the kitchen.
 Whole fish running up to three or four pounds are ideal for planking. This will serve from five to seven SAaAy.lA 11a.s fa SraiftAO III CT fish can be used
 Following is a recipe for planking. It is from the Fish and Shellfish Cook Book. Readers of this paper can obtain this cook book free by writing The Fishery Council, 204 Water street. N. Y. O., and enclos- ing return postage.
 Planking 3 or pounds fish, cleaned and split
 4 tablespoons melted butter con- taining 1-4 teaspoon pepper
 tablespoole grated onion
 Cooking oil
 Salt.
 Put the cold plank into cold oven and gradually preheat oven and plank to 450 degrees F. Make a salt solution in the proportion Of tablespoons salt to cup cold water. Soak fish in the salt solu- tionsfor minutes, drain, and thor oughly brush with the cooking oil. Remove plank from oven, oil it thoroughly and place fish on plank, skin side down. Sprinkle with grated onion and return the plank to the top rack of the oven. Cook for IS to 20 minutes, basting once or twice with the butter-pepper dressing. About minutes before fish is cooked, 1t may be surrounded with mashed potato and any desired cooked vegetables. Serves four.
The Waterbury Democrat., 1941-10-30
The Chef Suggests
By JOSEPH BOGGIA Chef de Cuisine-The PlaZal

It seems that I am constantly at tt. urging the ladies to give more thought to menus for their after noon teas. But Tea at The Plaza Is always a busy, popular time-the more so since so many wartime benefits and committee meetings are now set for this hour--and know how delighted guests are when re- treatments offer something different from the usual tea routine.
 As to the kind Of tea likely to please the greatest number, I can not be specific. Tea is entirely a matter of taste. But far more of the black teas are drunk in this coun- try than any other; and these are the teas which are coming in freely 5ust now. You will find many good blends among them. Remember to brew the tea strong enough for those who like a hearty, stimulating drink. It is easy to add hot water for those who want weaker tea. For tea menus that are rather special I suggest
 Tiny Hot Chicken Patties
 Ripe Olives
 Thin Cheese Sticks
 Kirsch or Mint Sherbet
 MacaroonS
 Cream Tea Lemon
 Cup of Hot Madrilene
 Deviled Ham Sandwiches
 Celery Curls
 Small Stuffed Sponge Cakes
 Tea
 Cream Cloves Lemon Both of these menus begin and end well--and are not more costly than a fine assortmens of tea cakes and fancy sandwiches. Any good caterer win make miniature patties for vou--so small that each is but a mouthful. The filling is of chopped cooked chicken in a rich cream sauce with e bit of chopped pimiento added for color and piquant flavor. For the deviled ham sandwiches. use one slice of white and one oE whole wheat bread and cut in small squares. Stuff small sponge cup- cakes with whipped cream and chop nd maraschino cherries
The Waterbury Democrat., 1941-10-30
SHOULD LINK SAUSAGE BE PRTCKED WHILE COOKINCP

frying-pan, cover, and cook slowly until the water evaporates. Brown and the sausage will hold its shape.
The Waterbury Democrat., 1941-10-30

Sirloin of lamb is the loin end pometimes sold with leg of lamb when a larger roast is desired but gut off when the short cut leg S preferred. This section may be gut into chops which are tender and delicious and which can be broiled and served exactly like the better known rib and loin chops.
 These chops correspond to the Pirloin steaks of beef. They con- Sain a small bone and a good pro- portion of fine favored meat.
 This sirloin end Is sometimes re- moved before the legs are divided. Then it can be boned and tied to form a very desirable small roast. which is cooked and served like a rolled shoulder of lamb.
 STRIOTN T,ANTR CHOPS
The Waterbury Democrat., 1941-10-30
SMlOin Lamb Chops Are
 Choice Cuts

This Section May Als' Be Rolled to Form A Small Roast M E NU
  Mlnted Melon Balls s Sirloin Lamb Chops Shoestring Potatoes Buttered Lima Beans Sliced Tomatoes Chocolate Cake Coffee Tea
The Waterbury Democrat., 1941-10-30
Regulate Temperature

If the broiler of the oven is not constructed so as to permit the recommended distance between the top surface of the meat and the source of heat then the tempera- ture cor trol should be regulated &C., cordingly.
 A broiled steak requires only one turning. When the upper surface is nicely Drowned, season and turn. It is wise to turn a steak by in- serting the fork in the fat. Broil until this side is brown and the steak is ready to be served. Allow thirty-five minutes for the broiling period of a medium -done steak about one and one-half ir ches thick. Allow forty-five minutes for a two inch steak. If steaks cooked to the rare stage are desired the brolling time can be decreased five minutes.
The Waterbury Democrat., 1941-10-30
Steaks for Any Size Family

Whether for two, four, or six, there are steaks which will be the right size to serve. For the large family. sirloin steaks from the loin end perhaps will be the best choice T-bone and porterhouse from the shortloin will also serve the aver age family generously. For the smaller family club steaks are a wise selection, When cut thick a club steak will serve two. Club steaks also make very attractive in- dividual servings.
The Waterbury Democrat., 1941-10-30
ScallOped Sweet Potatoes and
 Apples

2 cups boiled sweet potatoes
 cut in 1-4 inch slices
 1-2 cup brown sugar
 1 l-2 cups sour apples,
 sliced thin
 4 tablespoons butter
 1 teaspoon salt
 Put half the potatoes in buttered baking dish, cover with half the apples, sprinkle with half the sugar dot over with half the butter, and sprinkle with half the salt. Repeat Bake 1 hour in moderate oven (35C degrees F) Serves 6.
The Waterbury Democrat., 1941-10-30

drifts away from the more com. mon names and calls 1t . whip" c Sponge" an upside down cake," or per- hapS c s'lazy dgisy" cake or salad. Here is a a m HR ANAAA aA
The Waterbury Democrat., 1941-10-30

until firm. Garnish with grilled apricots. Serves 4-5.
 SPECIAL NOTE If you prefer 6 loaf that is dgcidedly firm, add one more egg to tne chicken mixture.
The Waterbury Democrat., 1941-10-30
Modern BrOiIing

Broiling according to modern methods is so easy Inat most mem- bers of the family can do 1t.
 A low temperature, says 1rez s. Wilson, home economist, is the im- portant factor in boiling a steak If a jucy, uniformly broiled steak is the product desired The steak will be deliciously Drowned on the sur face and Q delicate pink color on the interior
 Place the steak on the broiler rack in the broiler so the stop sur- face of the steak is three inches from the source of heat for two- inch steaks and two inches from the source of heat for steaks one-inch thick Or less. With the regulator on the range set for broiling ard the steaks set at these distances from the source of heat, the temperature at the surface of the steak will be approximately 350o F., which is a moderate temperature.
The Waterbury Democrat., 1941-10-30
Lazy Daisy Luxvlries

-- By Frances Lee Barton -
 CoMEHoW or other, when an C expert discovers . particularly pleasing combination of foods. she
The Waterbury Democrat., 1941-10-30
Juicy Steak Rings Dinner Bell LOudeSt

There's no surpassing the appeal of a good juicy steak. A steak cut thick and cooked properly will be more havorful and juicy ard at the same time serve as many people as the same amount of meat in smaller steaks.
The Waterbury Democrat., 1941-10-30
SIRLoIN LAMB CHOPS

SirlOin lamb chops are cut from the top" or sirloin end of the leg of lamb. Several chops may be cut from the leg, and still leave a good sized leg roast. Here are suggestions for unusual and very tasty ways to serve sirloin lamb chops as well as rib or loin chops.
 BroiIed Lamb Chops with
 Vegetables
 6 sirloin lamb chops
 2 tablespoons grated onion
 tablespoon lard
 2 cups boiled rice
 1 can tomato soup
 1 No. 2 can green beans
 Salt and pepper Have chops cut one inch thick. Brown onion in lard. Add rice, to- mato soup and seasoning. Pour into bottom of broiler pan. Ar- range drained beans around the edge. Place chops on broiler, ale lowing three inches if possible be- tween surface of meat and source of heat. When brown, season with salt and pepper. Turn the chops and brown the other side. Approxi- lnately eight to ten minutes to side Is required.
 DeviIed Lamb Chops
 6 lamb chops
 2 egg yolks
 3 tablespoons melted butter
 1 teaspoon dry mustard
 1-8 teaspoon cayenne pepper
 1.8 teaspoon paprika
 2 teaspoons vinegar
 2 teaspoons Worcestershire
 sauce
 Salt and pepper
 Have sirlon lamb chops cut about 1 inch thick. Beat egg yolks: add to them melted butter, mustard, cayenne pepper, paprika, vinegar and Worcestershire sauce. Dip chops in this sauce and place on rack in broiler. Set regulator at nigh. Allow distance of about three inches between top of chops and source of heat. If the distance must be less, reduce heat accord ingly. Broil chops on one side until nicely Drowned, then turn and fin- ish cooking on second side. Chops cut inch thick require about fif- teen minutes for broiling.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1941-12-18

LinOleum floors can be kept
fresh and bright with regular
coats of varnish. Moreover, var
nishing much-used linoleum about
twice year preserves the colors
and prevents the grinding in Of
dirt.
Casserole dishes made Of meat,
vegetables or fish can be cooked
in the morning and reheated Just
before they are to be served.
Cooked dough stored in a re-
frigerator often becomes hard
ened on the surface. To prevent
this sprinkle the dough with cold
water and wrap it tightly in waxed
paper before you store it.
Avoid overlooking vegetables.
The one great fault in cooking
them is overlooking.
Remove the little black line In
shrimps before using them. The
line is the intestinal tract.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1941-12-18

IN THE majority of cases the
tramp is such by preference, not be-
cause he had to be. Impoverishing
yourself to give to him will not
change his preference, but it may
make tramp of you, who would
not enjoy the profession.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1941-12-18
hIH''9h&'s urA

a CALICO cat performs above
= calico corners for a gay tea
towel motif. It's really not a very
strenuous week he puts in-asleep
behind flower pot, watching the
fish bowl, drinking milk, etc.-but
your kitchen will welcome the
decoratiYeness he gives to tea
towels.
The z tea towel designs and the match
ing panholder are on transfer 1886. Is
cents. Use bright plaid for the cat
and the corners, and finish the motifs
in outline embroidery. Make the extra
stampings this transfer will give you into
gift sets. Send your order to:
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1941-12-18

1T MIGHT be possible to divide
the natural resources and raw ma
terials of the world equally between
all nations, but would it be possible
for all nations to utilize their share
with equal results?
The guardian. [volume] (Boston, Mass.) 1901-1960, 1941-04-26
A Day At Fort Dix
with The Boys
By GERTRUDE SMITH

A hundred people left Boston at one
o'clock Sunday morning headed for
Fort Dix, New Jersey, "to spend day
with the boys" The excursion was
sponsored by the Masons, who fur
nished three Greyhound chartered
buses. The happy crowd joked and
sang as the BUSES sped through the
night trailed by private cars.
Stopping at Seventh Avenue and
135th st. at 80 Sunday morning, the
group found Harlem asleep and spent
an hour exploring its misty quietness.
Strange! Strange! Fort Dix was
reached before ten o'clock. Then came
the happy reunions -. Bostonians were
surprised to see all the boys looking so
well and so contented. Already the
routine of army life has done a great
deal of good, and they like it. No more
downcast spirits now They are getting
into the swing of it. And some were
The guardian. [volume] (Boston, Mass.) 1901-1960, 1941-04-26
CIR Cup NutttrH
HrFHFnt

Jay Powell, Guardian columnist
under the psuedonym of Paul Jordan
takes pleasure in announcing his bust
ness association with Herbert Loring
jackson, long a prominent figure in the
entertainment world of Boston and
New York, in the promotion of the now
popular Rainbow Plantation, a beauti-
full dine and dance resort in Walpole
owned and operated as a race enter
prise by Mrs. Wilhelmina F. Garnes
Mrs. Garnes is famous as the proprietor
of Mothers Lunch" known to the
music and theatrical trade from coast
to coast. Recently, she acquired the
ownership Of the Rainbow Plantation,
a modern unconditional clubhouse
CONTINUED on Page A.