davidaulloa/AmericanStories huggingface dataset:
Detroit evening times. (Detroit, Mich) 1921-1958, 1942-04-24

/ bay leaf
l small piece garlic
II cup chopped celery
2 tablespoons chopped green
pepper
2 tablespoons butter
tablespoon flour.
Cook all ingredients but but
ter and -four together for 80
minutes. Press through a sieve.
Now melt the butter and stir
in the -four, then gradually the
tomato mixture.
Bring to boiling point and
cook until slightly thickened
about 5 minutes. Serve over
hot macaroni and sprinkle with
grated cheese.
One cup chopped. cooked
meat or !. pound ground beef
may be Drowned and added to
sauce il desired.
Detroit evening times. (Detroit, Mich) 1921-1958, 1942-04-24
Tomato Meat Casserole

Make tomato sauce as d.
rected above, but do not strain.
Cook l 6-ounce package maca-
roni as directed; drain and ar
range a thick layer in bottom
of a CREASED casserole. Cover
with a layer of tomato sauce
and pieces of cooked sausage or
other cooked meat: repeat lay
ers until layers of macaroni and
sauce. are used. Bake in a
moderately hot oven (375 de-
grees) about 80 minutes. Serves
6 to 8.
III you wish to know the
name of this new product and
where to purchase it, call Pru-
dence Penny, Cherry $500. ex-
tention 32S.
Detroit evening times. (Detroit, Mich) 1921-1958, 1942-04-24
Report on Success Of Paba,
The Hair CoIoring Vi+amin

ONE OF the most surprising
stories currently going the
rounds is that of the woman
who is suing her doctor because
she has been taking vitamin
in accordance with his prescrip-
ton which has turned her hair
from gray to its original color.
Most wonderland men-would
gladly give any sum she fancies
to be in the same fix.
This is the filtrate factor,
para-aminobenzoic acid, about
which 1 told you last fall. And
l want to say right here that
your only chance of obtaining it
in the pure synthetic form is
still through your doctor.
Any doctor can arrange with
the research laboratories for
trial samples. You also get some
of this anti-gray hair factor in
yeast, rice polishings and in
liver, but in as yet unknown
quantities.
Name Shortened
The full name of para-amino-
benZoic acid has been shortened
by DR.. S. Ansbacher, who identi-
fled it as a hair coloring vitamin.
to the much more wieldy term
of Paba. Doctor Ansbacher is
research director for the Inter-
national Vitamin Laboratories
in New York.
1t takes about three months.
I am informed, before you can
be. sure whether your hair will
be affected by the treatment.
At first, some of the gray
hairs assume a yellowish tinge.
Then they take on a reddish hue.
1t is during these stages that
your hairdresser notices the
change and insists that you must
be doing some. home dyeing.
Finally dark patches appear.
The entire process varies some
what with the individual but
covers period of many months.
The hair at the back of your
head, which is usually the last
Detroit evening times. (Detroit, Mich) 1921-1958, 1942-04-24

Preparation of casserole dishes and other favor
ties pleasure with the macaroni product pictured
cooked It's tender not doughty and does
not require rnsing Other details about and recipes
are given in today's Prudence Penny column.
Evening star., 1942-03-05
Serve Sea Food in
Avocado Shell

Maybe your favorite sea food won t
be as plentiful this lenten season
as 1t always has been. But you can
manage plenty Of lenten salads in
various ways. For entertaining, just
pile a portion of your favorite sea
food onto the seed cavities Of ava
cado half-shells. The fruit Is at
its best with sea foods, from SAL
mon or white fish to tuna, lobster.
crab and shrimp.
AVACADO SEA FOOD MIXED
HALF-SHELL.
avocado.
Lemon.
Salt.
2 cups shredded cabbage.s
/ cup prepared sea food.
Y cup whole ripe olives.
Mayonnaise.
Lettuce for garnish.
Cut avocado into halves length
wise, remove seed and pull skin
from fruit, and cut fruit lengthwise
into quarters. Sprinkle with lemon
JuACC dtAO ScII. lohG SCa AOO0. Soe
olives from pits in large slices. Com
bine sea food, olives, cabbage, a
sprinkling of salt and lemon juice,
and sufficient mayonnaise to moisten,
and mix slightly. Place in the CEN
ter Of large salad plate garnished
with lettuce. Arrange avocado
quarters on plate around sea food
mixture. Top with mayonnaIse.
Serves four.
Evening star., 1942-03-05
Spicy Raisin Sauce
Enhances Flavor
OF Baked Ham

When it costs more it tastes bet
teri Why 1t should is a problem
we'll leave with the psychologists
for solution. But you've noticed. Of
course, that ham is on the up-and-
up in price and consequently in
flavor appeal, too. When you serve
it, 1t deserves, therefore, the most
elegant and appetizing Of settings.
The following delicious sauce reci-
pc does full justice to the choicest
ham.
SPICY RAISIN SAUCE FOR HAM.
31a pints seedless raisins.
IA cups butter.
is cups brown sugar.
1% cups flour.
4 tablespoons mild prepared mus
tard.
2 tablespoons cinnamon.
2 tablespoons paprika.
Ia teaspoons salt.
q cup dark molasses.
312 quarts water.
ia cups white sugar.
pint vinegar.
2 teaspoons Glove extract.
Rinse and drain raisins. Cream
butter, brown sugar, flour, mustard,
spice, paprika, salt and molasses,
Combine water, white sugar, vine
gar and bring to a boil. Pour liquid
over creamed mixture, add raisins
and boil slowly 10 minutes. Re-
move from heat, add flavoring and
mix q teaspoons ground cloves may
be substituted for extract and should
be added with other spice. May
be reheated. Makes about 81a pints.
Evening star., 1942-03-05
Molasses Raisin
Cookies

/ cup melted shortening.
cup molasses.
1 egg, beaten.
"A cups sifted flour.
2 teaspoons ginger.
teaspoon cinnamon.
Y teaspoon nutmeg.
l teaspoon soda.
teaspoon salt.
u cup seedless raisins.
Combine shortening and molasses
add egg. stir until blended. Mix anc
sift dry ingredients and add with
raisins. Chill until firm enough t,
roll. Roll out 4 Inch thick on f1ou
board. Cut with cookie cutter. Bak,
on creased cookie sheet in q mod
erately hot oven (375 F. II to l!
minutes. Yield: Five dozen cookies
Evening star., 1942-03-05
| Why Grow
|Old?
Bv Josebhine L0wman

Now that the tire situation has
reared its treadbare head, we women
are going to have to walk a lot
more, whether we like it or not. We
will be on our feet hours more
than we have been in the luxurious
past. How we'll we like this is going
to depend a lot on whether or not
we learn to hold ourselves cor
rectly.
Poor posture puts strain on us,
congeSts internal organs, cuts down
on air supply, and pinches nerves.
We have known for long time that
we should walk more often and
longer, but we just took the easiest
way out and rode. Now we can bene-
fit from this extra, compulsory
exercise, II we learn to keep correct
posture while we indulge in it.
To assume the correct posture. the
old Army rule is still good. Stand
with spine straight, chin level, chest
up, tummy in. Now move your arms
forward, upward. backward and
down in complete circle. This puts
the body in a symmetrical position.
Relax. Remember that the weight
should fall over the insteps rather
than over the heels, so lean slightly
forward!
Here are some common mistakes
to watch for. Often in Strengthening
the back people throw their should
ers back also. This is not correct.
Keep the shoulders absolutely re-
laxed. Also be careful not to arch
the back. thus throwing the hips
out in sway-back fashion. Pull the
tummy in but the hips under. Also
be sure to straighten the spine
through the region of the neck as
well as through the shoulders.
Since your arches are going
to take the brunt Of 1t, give
them some helpful exercises. II
you wish help, send a Scent
stamped. self-addressed envelope
with your request for the leaf
let Take Care of Your Feet" to
Josephine Lowman in care Of
this newspaper.
Evening star., 1942-03-05
Timely Menu Suggestions
For Next Weeks Meals
By Edith NJ. Barber
SUNDAY.
pDrAn CIT

BY Edith NJ. Barber
SUNDAY.
BREAKFAST.
Grapefruit
Baked Kippers Hot Rolls
Coffee
DINNER.
Vegetable Juice Cocktail
Rddtshes Sc1llions
Roast Beef
Brouned Potatoes Buttered Beets
Ice Cream Cake Chocolate Sauce
Coffee
SUPPER.
Potato Salad
Depiled Ham Sandwiches
Corn Flake Macaroons Tea
MONDAY.
BREAKFAST.
Orange Juice
Cooked Cereal Boiled Eggs
Toasted Rolls Coffee
LUNCHEON.
Baked Beans BrotDn Bread
Mired Vegetable Salad
Cookies Tea
DINNER.
Tomato Bouillon
Cold Roast Beet
Baked M1cdront With Cheese
Buttered String Beans
Apple Tapioca Coffee
TUESDAY.
BREAKFAST.
Sliced Bananas
Ready-to-Eat Cereal
Bacon Toast Coffee
LUNCHEON.
Roast Beet Hash
Fruit Salad
Toasted Crackers Tea
DINNER.
Lamb Ste,D With Vegetables and
Dumplinos
Wdtercress Salad
Bread Pudding Coffee
WEDNESDAY.
BREAKFAST.
SteUed Prunes
Cooked Cereal Scrambled Eggs
Bran Mullins Co6ee
LUNCHEON.
Baked Rice With Tomatoes
RdU Carrot Salad
Doughnuts Tea
DINNER.
Credmed Lobster and Mushrooms
Potatoes With Parsley Butter
Buttered Spinach
Lemon Jelly Whipped Cream
Coffee
Evening star., 1942-03-05

Add variety TO lenten menus with
Goldfish cakes Benedick, a combina-
ton of fish and poached eggs topped
with tart, lemon-butter Hol-
landaise sauce. It Is a combination
every one will enjoy and served with
a buttered vegetable and salad, Is q
meal in one.
Goldfish CAKES BENEDICK.
l pound salt Goldfish.
4 cups diced raw potatoes.
Dash pepper.
2 tablespoons butter.
Salt If required.
Soak Goldfish overnight in cold
water. Drain and shred. Put cod
fish and potatoes in same saucepan
and cover with boiling water. Cook
until potatoes are tender. Drain
thoroughly and mash potatoes and
fish together until smooth. Add
paper and butter and salt II re-
quired Shape into 6 large fat
cakes and fry them In butter until
golden brown. Keep hot in oven
while making Hollandaise sauce and
poaching 6 eggs.
Hollandaise Sauce.
II cup butter.
egg yolks.
tablespoons cream.
2 tablespoons lemon Juice.
u teaspoon Worcestershire sauce.
Il teaspoon salt.
Cream butter in saucepan until
very soft. Beat egg yolks with
cream, then add to butter little
at a time, until thoroughly blended.
Add remaining ingredients and cook
over boiling water, stirring con-
stantly until it thickens. Remove
from heat and serve Immediately.
Serve a poached egg on each cod
fish cake and top with spoonful OF
Hollandaise sauce. Serve with but
tered peas, spinach or broccoli.
Serves six.
Evening star., 1942-03-05

= had maze MS fortune not on Jnc
mustard people ate, but on the mus
tard they wasted. And this Is no
doubt true of such items as coffee,
tea, soap flakes and cleansing pow
der. We brew a pot of tea and use
so much we have to dilute 1t with
hot water: we waste enough soap In
year to do the laundry for the
Army and Navy. So ask yourself
a few pertinent questions and rate
yourself as wartime housewife.
We have compiled the following
questions as a guide to your thrift
ness:
l. Do you telephone your daily
order to the butcher or grocer?
Unless you shop personally, check
ing weights and inspecting fresh
foods, you are not getting the best
value for your money.
2. Do you inspect your icebox
every morning before planning the
days menu, with an eye to utilizing
every leftover? That bit of beef
stew with the addition of a fresh
kidney would make a delicious low
cost beef and kidney pie, you know.
Yes es. No o-.
3. Do you throw away the outer
green leaves or celery stalks? You
are wasting food and minerals, for
they should be used in soups, sauces
or gravy.
Yes No
4. Do you heat teakettle full of
water and then use about half of 1t?
Yes S. No No---.
5. Do you Immediately lower the
gas fame as soon as things have
come to a boil? If you don't you're
wasting fuel.
s. Do you waste food by letting it
stick or burn? This Is something
you have to watch very carefully,
especially If you have copper-clad
stainless steel kitchen ware Copper
bottoms heat much more quickly
than other metals and you never
need more than a low or medium
flame. So blame yourself for vast
ing heat, not the pots and pans.
Yes es-. No --,
7. Do you pay an additional price
just because you like the looks Of
white eggs better than brown?
There's absolutely no difference in
taste or food value, you know.
Yes s. No o.
8. Do you let your children waste
food by permitting them to help
themselves to portions they can't
eat? Do you let them take excess
amounts Of maple sirup, sugar,
honey or jam?
Yes S--. NO o----.
.. Do you throw away sour milk
or cream? You can use 1t in cook
ing or to turn into cottage cheese.
Yes S. No o--------.
10. Do you save bacon fat, chicken
fat and suet to be used as short
ening? II you don't you are
foregoing flne flavors and wasting
valuable food.
Yes es-. No No--,
(Give yourself . credit Of 10 for
each Affirmative answer-but If you
get less than q perfect score, you
are wasting. Sixty or 10 Is not
passing mark in this testD
Evening star., 1942-03-05

By Baroness Phantom
his Mother Goose friends adorable
satisfied
which suitable will be
list things Babies quickly so make
Baby coverlet that he get his full measure OF Joy from It,
transfers for five designs color
stitch illustrations and full directions
Needlework Editor Of The
Evening
Evening star., 1942-03-05

THURSDAY.
BREAKFAST.
Orange Juice
Reddy-to-Edt Cereal
Bacon Whole Wheat Rolls
Coffee
LUNCHEON.
Cream OF Spinach Soup
Celery
Baked Apples Tea
DINNER.
Baked Pork Chops
Baked S,Oeet Potatoes
Baked Tomatoes
Orange Ice Coffee
FRIDAY.
BREAKFAST.
Grapefruit Juice
Cooked Cereal
Poached Eggs on Toast Coffee
LUNCHEON.
Corn Pudding
Escdrole Salad
Cookies Tea
DINNER.
Sluteed Smells
Scandinavian Fish Sauce
Mashed Potatoes Buttered Peas
Chocolate Chiffon Pie
Coffee
SATURDAY.
BREAKFAST.
Tomato Juice
Reddy-to-Edt Cereal
Bacon Toasted Rolls Coffee
LUNCHEON.
Toasted Cheese
ColesldD
Canned Pears Tea
DINNER.
Corned Beet Olive Sauce
Buttered Ne1D Potatoes
Boiled Onions
Rhuburb BroiDn Betty
Coffee
Evening star., 1942-03-05
QUESTIONABLE Designed Indicate Your Rating Housewife in Wartime
Acid TEST
For Good
Cooks
Culinary Waterloo
Met in Making
OF .Custards

Can you make q good custard?
That's the acid test for cooks. The
mixing Is simple-the test Is all In
the cooking. Because custards are
made from milk and eggs, they must
be cooked at the low temperature
which these foods demand. Then
they will be smooth and Just of
the proper thickness. Too high a
temperature or too long a &C oking
will cause boiled" custard to
curdle and a baked" custard to be
watery.
So-called boiled custards must
never be allowed to boil. They must
be cooked over hot water in the
double boiler and they must be
stirred throughout the cooking so
that no portion will be exposed to
too much heat. For the first few
minutes OF stirring the custard will
have foamy appearancesThe foam
disappears as the custard begins to
thicken and this is the time at
which you should begin to test it.
To test, dip a metal spoon into
the mixture and when the custard
will cling to the spoon SO that a
straight line is formed across the
bowl Of the spoon, it will be ready
to remove from the hot water. The
top Of the double boiler should then
be placed in cold water in order
that the heat Of the utensil itself
will not cause further cooking.
Baked custard, which may be pre-
pared in a large baking dish or in
individual custard cups, must be
surrounded by hot water during the
cooking. The water should never
be allowed to boil. To test a baked
custard, insert a knife. When this
comes out clean the custard is done
The pudding dish or the cups should
then be placed in cold water. To
make caramel custard, place cara
mel sirup in the bottom of the dish
or cups before the custard is added
Caramel custards are usually turned
out before they are served. The sirup
will serve as sauce for them.
SOFT CUSTARD.
2 eggs or 4 egg yolks, slightly
beaten.
4 cup sugar.
a teaspoon salt.
2 cups milk, Scalded.
L teaspoon vanilla.
Combine slightly beaten eggs or
egg yolks, sugar and salt in top of
double boiler Add hot milk slowly
and stir until sugar Is dissolved
Cook over hot water, stirring con-
stantly. When custard coats a metal
spoon, remove at once from hot
water and place in cold water to
cool quickly. Add vanilla extract
Pour over fruits or sponge cake
Yield: About pa cups.
BAKED CUSTARD.
8 eggs, slightly beaten.
3 tablespoons sugar.
p teaspoon salt.
q cup milk.
Nutmeg.
Combine slightly beaten eggs,
sugar, salt and milk and stir until
sugar is dissolved Pour in custard
cups, sprinkle with nutmeg and place
cups in pan of hot water. Bake in
moderate oven t375 degrees FL un-
til set, about Is minutes. The GUS
tard will be cooked when mixture
does not adhere to knife when in
serted. Cool quickly by placing cups
In cold water. Yield: Six custards.
z. M. B.
Evening star., 1942-03-05
Spanish Recipes
FavOrites of
Jose Iturbi

We had a taste Of real Spanish
cooking recently. And that remind.
ed us to go home and try couple
of recipes we got some time ago from
Spanish-born Jose Iturbi, interna.
tionally famous pianist, composer
and conductor. They came to u.
straight from the maeStro'S house
hold. overfloWing with the great
musicians vivacious feminine rela-
tives. Spanish family ties are strong
and eating habits at home continue
to be Spanish in SAVIOR. Note that
the recipes, though full OF flavor
are not of the "bity' kind. Lots OF
Americans think Spanish food is
"hot" with spices; that's because
they are familiar with the Mexican
version of Spanish cooking. Any
how, here are the two recipes, tc
help bring change in the daily
fare.
TOMATET.
IL pounds lean beef, cubed.
/. cup salad Oil.
garlic Glove.
5 peeled tomatoes, cut in pieces.
small can pimientoes, cubed.
Ia teaspoons salt.
\. teaspoon pepper.
2 tablespoons sugar.
Saute beef cubes In oil until
Drowned on all sides. Add remain
ing ingredients. Cover and simmer
about hour. Remove garlic. Sim
mer, uncovered, until sauce Is about
the consistency of thin cream. Serve
with mashed potatoes. Approx
mate yield, 6-8 portions.
BANANA OMELET.
4 bananas.
\ cup sugar.
3 tablespoons butter.
4 eggs, separated.
2 tablespoons heavy cream.
Current jelly.
Cut bananas in 1-inch slices,
sprinkle with sugar, saute in butter
until golden brown, turning fire.
quently. Beat egg whites stiff Beat
yolks until thick and lemon colored
Combine yolks and whites. Fold in
cream. Pour egg mixture over ba-
nanas. Complete cooking as for
any omelet. Serve Immediately,
garnished with current Jelly. Ap-
proximate yield, 4 portions.
Evening star., 1942-03-05
Priorities Note

Porch gliders glide on wooden
wheels this season. And they're
made Of birch and maple to sub
stitute for steel gliders. But the
cushions keep innersprings.
Evening star., 1942-03-05
Velvet Ribbons

To freshen velvet ribbons or trim
mings, run them back and forth
wrong side next to steam inches
in front OF a steaming teakettle.
Hang on rack until perfectly dry.
Evening star., 1942-03-05
ANY Score Below Perfect
Indicates You're Guilty
OfNeedless Waste
Take This Opportunity to Check
On Your Thrifty Use of Food,
Fuel and Cooking Utensils

Waste is something that hearing great deal about these
days that will brought with increasing emphasis
You probably think you're economical house
opinion English housewife she's
years Coleman, stated he
The daily monitor leader. [volume] (Mount Clemens, Mich.) 1942-19??, 1942-04-08
So Will Seek
Citizenship
Exoms to Be Given
before Judge Thursdsy

Examination of 50 aspirants
for American citizenship by Jun
tin Mccormack, Federal Natur-
alization Examiner, of Detroit.
will be conducted before Judge
Neil E. Reid, Of Macomb county
circuit court Monday, II was an
nounced this morning by Miss
Eunice Rose, equity county
clerk in charge of naturalization.
The candidates have been sum-
monded for 9:15 am. but prob-
ably will not have completed
their examinations and be ready
to have had their new citizen
ship conferred upon them by the
circuit Judge before noon or aft
ernoon, Miss Rose said.
Americanization course look
ing toward securing American
citizenship for aliens are being
conducted on the third floor Of
the county building Wednesday
evenings and at the Woodrow
Wilson school esday ana
Thursday afternoons, Miss Rose
stated.
The daily monitor leader. [volume] (Mount Clemens, Mich.) 1942-19??, 1942-04-08
Milk Strikers
Must Pay $644
Fines, Restitution
Comprise Penalties

Fifteen milk strikers sentenc-
ed yesterday must pay a total
of S644 in fines, restitution and
probationary oversight, it APP
peared today.
William Serant, Roland KAN
mer and Merson Kaatz were each
assessed SGT. Other totals were:
Victor Roszewski, S42. so; Tony
Lapanowski, S45; John Senyk,
SAT; Harold Peters, $42.50. The
following must pay $22: Henry
Gleehammer, Norman Hopp, Ed
ward Thormann, Floyd Thor
mann, Norman Mavis, William
Serant, Joseph Jabicki and Mary
Touscink.
In addition Mary Touscink was
sentenced to 20 days in n e
county Jail and Anna Hanatyk
will be sentenced Tuesday.
Prosecutor Ivan A. Johnston
personally handled the cases
against the strikers.
The daily monitor leader. [volume] (Mount Clemens, Mich.) 1942-19??, 1942-04-08
Piccone Faces Two More
Sentences for His Crimes
Sewage ookIond Killer Gets
New Life Term, Plus 80 Yeors

PONTIAC, MICH, April 81
P)-Domonick Piccone, already
sentenced to life Imprisonment
in the Staying of Cassius Barber,
II, of near Oxford, today receiv-
ed additional terms of life for
the second degree murder of Ro-
maine c. Potter, rs, also of near
Oxford, and 5000 years for the
kidnapping of Roy Thorpe, Sc,
whom he forced to accompany
him on 30-hour ride at the time
of the Sayings.
Judge II. Russell Holland Of
Oakland circuit court, who pass
cd sentence, said the three terms
are TO run consecutively, avoid
ing any possibility of parole.
Officers said Piccone would be
returned TO the State prison for
Southern Michigan at Jackson
this afternoon.
Piccone also is charged in
The daily monitor leader. [volume] (Mount Clemens, Mich.) 1942-19??, 1942-04-08
Murray. Green Join in Pleo
to Unite Nation in War
An,ty Of ErstwhiIs Warning
Foetions Hishliehts Sessions

soft-spoken Murray called upon
their followers TO produce. pro-
duce and produce for victory.
Then they each answered the
"unthinking people" they charg-
cd with attacking la Dor and
questioning labor's patriotism.
Both spoke extemporaneous-
ly before voicing their pledges
of unity and answers to labor's
critics i'm a nationwide radio
broadcast over the Mutual Net
work. Paul v. McNut'. federal
security administrator, joined
them in the broadcast.
Green referred to Murray rs
MY Dear Friend" and later as
MY friend, my collaboration and
fellow-American" in token, he
said. of this spirit of unity and
cooperation" between the two
labor organizations
The daily monitor leader. [volume] (Mount Clemens, Mich.) 1942-19??, 1942-04-08
Sink Is Ships

BERLIN From. Germa n
Broadcasts), April 8-tP)--Ger-
man submarines have sunk is
enemy merchant ships tOtaling
100000 tons in continued attacks
,ainst American and British
supply shipping In the Atlantic
ocean, a special announcement
from Adolf Hitler's headquar-
tiers said today.
The daily monitor leader. [volume] (Mount Clemens, Mich.) 1942-19??, 1942-04-08
Chief Of Staff,
Aides Make
Surprise Trip
Moss Invasion
of Continent
Widely Hinted

LONDON. April 8L(P)-The
United States Army's chief of
staff General George c. Mar
shall, and Harry Hopkins, chair
man of the British American
munitions assignments board, ar
rived in London today for talks
with Britain's leaders, presum-
ably on the grand strategy of the
United Nations 1912 campaigns.
General Marshall's arrival
was reminiscent of that of Cen
eral John j. Pershing, who
reached London on June 8, 1917,
two months after the United
States entered the first World
War.
Gen. Marshall. arriving in
London after a secret trans-At
lantic flight in q bomber, de-
clared late today that the pur-
pose of United States forces In
Europe was to expand" while
British reports said that the bulk
of the American Army was
training for a mass invasion Of
continental Europe.
ARMY, NAVY AIDES
Accompanying the armysahiee
Of staffsynd Hopkins were "a J
Howard "A. c rnNf a. Aast u
corps, Lieut.. Col. A. G. Wedo-
meyer of the general staff ana
Lieut.. Commander ]. r. Fulton
of the United States Navy.
1t was announced that they
would be in London for 4 short
stay"