davidaulloa/AmericanStories huggingface dataset:
The Michigan chronicle. [volume] (Detroit, Mich.) 1936-current, 1943-11-13
EngagementOf
Louisa Perry
Announced

On last Friday evening. Miss
Louisa Perry. one OF Detroits well
known members OF the younger set
announced her engagement 10 De
troit society, at party held at the
Detroit Association OF Women's
Clubs. Miss Perry looked radiant
on this occasion. in black draped
frock. accented with military fringe;
10 further set Oft her costume. she
wore a shoulder corsage of pink or
chids given to her by her hance,
Alison Mccormick.
The games featured at the party
were; court whist and bridge with
Misses Dorothea Harmon and Flea
nor Williams taking top trophies;
Miss Theresa Terrell won the
BOBBY which challenged her to read
poem telling Of the engagement Of
Louisa and Mr.. Mccormick.
Some OF the guests who attended
the affair were Bettye Williams,
Willie Cunningham. Joandell Rus
sell, Mrs. Morrow and Betty Jane.
Mrs Ruby Harvey, Mrs. Anita
Adams, Mrs Helen Toodle. Mrs.
Mayme Digs. Mrs. Terrell and
Theresa, Mrs. Montgomery. Miss
Barbara Blair, Miss Cathryn Har-
berd, Miss Rose Campbell, Kath-
crime Gailliard, Eve Gaddison. Prin-
cetta Graham, Mesdames Jackson,
Chillson. Constance Cooper, Ruth
NJ. Smith. Rosalee Merriweather.
Dorothy Merriweather, Bernice Fin
ley. Helen Spivey, Alice Coote,
Claire Monsomie. Doris Horner,
Beryl A. Green. Glorya Harris,
Mary Jane Leigh. Helen Appling,
Mrs. Mathews, and Mrs NJ. Johnson.
Miss Perry is a Wayne university
coed and a member Of the Pyramid
club of Delta Sigma Theta.
The Michigan chronicle. [volume] (Detroit, Mich.) 1936-current, 1943-11-13

Bethel AME church was the scene
OF a pretty wedding Sunday, Oct.
81. The bride, Theresa Lovejoy
Piggoti, was attired in teal blue
crepe dress with a hat Of the same
shade TO match She wore a cor
sage Of white carnations and was
attended by her sister-in-law, Mrs
Lovejoy.
The groom, Sidney Murphy. is
the brother OF DR.. Scipio Murphy
Mr.. Lewis acted as best man.
The Michigan chronicle. [volume] (Detroit, Mich.) 1936-current, 1943-11-13
BACK FROM GEORGIA

Frank McClennehan OF Brush
street and Miss Ollie Ma Turner Of
Antietam have returned from
Waynesboro. Ga, where they at
tended the funeral of Mrs. Bessie
Turner, mother OF Ollie Mae and
sister of Mr.. McClennehan.
The Michigan chronicle. [volume] (Detroit, Mich.) 1936-current, 1943-11-13

Carmen Mereie Brown, daughter
~ Nj ami Mrs. James Brown OF
lroquois avenue. certainly glorlheS
her WAVE uniform. Carmen's only
regret IS that she is not old enough
10 really ION the WAVES.
The Michigan chronicle. [volume] (Detroit, Mich.) 1936-current, 1943-11-13

lfugly. duIlskin seems to hold you back
try Black and White Bleaching Cream.
IL soon begins to tighten. brighten
the complexion. Skin becomes softer,
smoother, more attractive. Black and
White Bleaching Cream helps smooth
,ut coarse blotchy skin. Caution: Use
only as directed. 25t and soc sizes at
all toilet goods counters. Always ask
or Black and White Bleaching Cream.
The Michigan chronicle. [volume] (Detroit, Mich.) 1936-current, 1943-11-13
The Social Panorama
BY vIvIENNE

berS. Karen asked Alice Suggs
Norma Cocker. Gladys BarthWell
and Margaret Thomas. as guests.
X X X
Jessie Mann is getting along nice
~ after an operation.
X X X
Elizabeth Jackson is able 10 be
up and about after a recent illness.
X X X
I CAN DREAM, CAN'T I?
Some think that il is waste of
time 10 dream, hut we feel that
dreams are important and some
times essential. For instance, the
writer was day-dreaming recently
and thought how nice it would be if
she had Thelma Houston's chic.
Evelyn Montjoy's talent Gertrude
Martins intellectual capacity. Julia
Bradby'S expressive voice. Victoria
McCalls beauty and charm. Mary
Taliaferro's exquisite taste. :. Viola
Constable's genuineness, Irene Nc
Clendon'S smile and Cecil Boykin's
vitality. However, it gives US some
thing TO work on.
Andn SO long until next week.
~
Evening star., 1943-09-09
Eggplant May
Be Unusual,
Delicious

The lovely purple eggplants which
are gracing the market just now
give me nostalgia for the New York
Worlds Fair where I. figuratively
speaking, ate around the world
especially during the first summer.
The Russians, the Rumanians, and
the Turks all featured eggplant,
either as an hors d'oeuvres, vege-
table or main luncheon dish
When I talked with the directors
Of the restaurants, each one told me
that Americans did not appreciate
eggplant. They all scorned the
fried vegetable which is used so
much in this country.
Under the term Eggplant Caviar,
hors d'oeuvres with different
flavor were served at Russian res
taurant. Sometimes eggplant was
picked. Again, the vegetable was
baked in a very hot oven until the
skin was black, when it can be re-
moved easily, and then chopped and
mixed with onions, herbs and
French dressing. Sometimes it was
pared and diced and sauteed with
onions, garlic and green peppers,
and then cooked with tomatoes.
One of the best dishes was the
eggplant with sour cream which 1
like particularly well. For this, the
eggplant is not peeled. I am men,
tioning this, because I gave the re-
cipe to one of my friends, and she
was certain that I had forgotten
to mention peeling before cooking.
E, M. B,
Evening star., 1943-09-09

with an egg and cheese cream sauce.
Glaze in oven 2 to minutes.
And from Henry Thiele's we'll
known restaurant In Portland, Greg,
comes this famous specially:
IDAHO PANCAKES.
Peel Potatoes; CRATE with fine
potato crater. For every 6 medium
sized potato add 4 to 8 tablespoons
flour, teaspoon salt, y teaspoon
pepper, 2 eggs, l teaspoon finely
chopped parsley. Add potatoes
Shape into little cakes a inches
across and u inch thick. Fry
brown and crisp in butter, bacon
fat or salad oil. Serve with apple
sauce or fruit preserves.
Stuffed, baked Idaho potatoes are
prime favorite with many chefs
and the variations numerous. Here
is one with an old-fashioned flavor
which bellies its sophisticated origin.
CORNED BEEF HASH IDAHO.
by Chef BasSetti, Ambassador
Hotel, Los Angeles.J
Bake large sized potatoes. Cut In
halves lengthwise. Scoop out potato;
mash and keep warm. Finely dice
about l cup leftover corned beef
for each potato. Chop half small
Evening star., 1943-09-09

sized onion: fry gently in fat until
cooked. Add chopped corned beef,
drop of piquant sauce, pinch
of chopped parsley, flavoring of
nutmeg, pepper, few drops of water.
Simmer; add potatoes. Simmer a
few minutes, put back into potato
shell, sprinkle with bread crumbs
Top with a few pats of butter and
bake in hot oven Is to 20 minutes
Serve hot. Corned beef can be re-
placed by any other meat, such as
roast beef, minced ham, tongue or
lamb.
IDAHO CROQUETTES.
Steam six medium sized Idaho
potatoes until tender. Peel, mash
until perfectly smooth. Add the
beaten yolks of four eggs. salt, white
pepper and nutmeg to taste, three
heaping tablespoons of grated Par
mesan cheese. Mix thoroughly and
spread in buttered pan to cool
Shape potatoes into cylindrical
forms about three inches long and
one inch in diameter, making each
croquette Identical in size and shape.
Dip croquettes lightly in flour, then
in beaten egg. Bread in mixture of
two-thirds Drowned cracker crumbs
and one-third grated Parmesan
cheese. Drop in deep fat (375 deg
rees). Drain well. Serve piping hot.
And now for the fanciest trick in
the chefs whole bag of potato tricks
Napoleon puffed potatoes. The
story goes that French housewife
was preparing French fried potatoes
when Napoleon rode by at the head
of his troops. She set aside the
partly cooked potatoes while she
watched and when she returned
found them cold and soggy with
grease. But with true French thrift
she put them back into the hot fat
again, and behold they puffed up
miraculously became crisp shells full
of air. So tWice-fried potato puffs
came into being by accident and
were named after Napoleon Here
is the method used by French chefs
and they are really not too difficult
to be made at home:
Evening star., 1943-09-09

hard to beat. After cake has cooled
any icing or filling desired can be
used.
(ThdnkS to Mrs. J. w. K,
Washington
Here's a recipe for hot milk cake
that Is quick, easy and delicious.
2 eggs.
l cup sugar.
Il pound butter.
u cup milk.
i teaspoon vanilla.
l cup floor.
1l2 teaspoons baking powder.
Cream eggs and sugar together.
Heat butter and milk to boiling
point, combine with eggs and sugar
and add flour, baking powder and
vanilla. Beat we'll. Bake at 375
degrees for about 80 minutes.
Gravy for Egg Foo Young.
l want to try the recipe for egg
100 young given by Mrs A. j. c.,
but first would like to know how to
make the gravy that goes with it.
Thanks so much for starting the
Readers Clearing House, it's swell!
X X
TO CLEAN BRASS.
(1hdnkS to Mrs. V. s., Washington
Mrs. D. w. of Gaithersburg would
like to know how to keep an old
brass kettle clean, so l am telling
how have cleaned not only a brass
kettle, but many things made of
brass. This is done by making a
paste using one cup of vinegar
combined with two tablespoons of
salt and enough flour to make a
smooth paste. Keep it in tight jar,
rub paste on a damp cloth to clean.
Evening star., 1943-09-09

combination with lard, hardened
vegetable shortening or oil, she can
do deep-fat frying without too
many demands upon her red cou-
pons. Sometimes she makes frit-
ters of corn, oyster type, which
can be sauteed in small amount
of fat. Speaking of shortening,
there is new product put out by
one of our packers which is a COM
bination of animal and vegetable fat
and which gives very satisfactory
results, both for shortening and fry
ing.
CORN OYSTERS.
2 eggs, well beaten.
2 cups grated fresh corn or
chopped whole kernel corn.
" cup sifted flour.
Is teaspoon pepper.
u teaspoon salt.
Mix ingredients together. Drop by
tablespoonfuls on well-greased grid
die and cook like griddle cakes.
Serve with meat gravy or maple
sirup. Yield, servings.
Note-Corn oysters are often
served with fried chicken; Y cup
leftover meat may be substituted
for u cup corn.
MEAT FRITTERS.
2 cups sifted flour.
2 teaspoons baking powder.
l teaspoon salt.
! egg, beaten.
Ia cups milk.
q cup minced cooked meat.
/ slice broiled bacon, chopped.
l tablespoon chopped celery.
Mix and sift together dry ingre-
dents. Stir in combined egg and
milk. Beat until smooth; stir in
meat, bacon and celery. Drop from
tablespoon into hot, deep fat $685.
375 degrees F.) and fry for 2 or
8 minutes or until golden brown.
Serve hot. Yield. about 20 fritters.
Note-Any left over meat may be
used.
Evening star., 1943-09-09
Spoon Soups
By the Vicfory Chef

In 10th century England and long
before then, there were two soups
drinking soup" and spoon soup"
When, along about 1850, the queer
Italian idea of forks came to Eng
land, it made great changes in Eng
lish cooking and eating customs
but still, for long time, the two
kinds of soups remained - soups
which one drank - namely, thin
soups. And then soups which one
ate with spoon. It is with these
spoon" soups that we now concern
ourselves as we can make use Of
many of the basic recipes in present
day American foods.
These spoon" soups, as the name
implies, had to be eaten with a
spoon because while "soupy'' they
were we'll supplied with bits of meats
and numerous kinds of vegetables.
They were cross between modern
clear soup and ragout or hash
too involved to drink, not "meaty"
enough to be eaten with forks-and
so they stayed in a certain groove
and became spoon" soups.
Let's make few of these spoon"
soups. They are very easy to do,
very simple, very nourishing and
delicious. And today they are par
ticularly fashionable in all types of
homes. Served in a soup plate or a
generous bowl, with good bread and
butter df any,, a spoon" soup sup
plies meat. potatoes and other veg
etables." Followed by a salad and
dessert, the meal is complete.
The spoon" soup usually starts
out in the making of broth in
which bits of meat are left. Take,
Evening star., 1943-09-09
Hurrah for Potato Parade

How do the great chefs prepare
potatoes? In wide variety of ways.
as all good cooks should, in order
to add to their basic goodness the
thrill of variety. Here are a few
of them.
Travellers from all over the world
know the pleasure of dining in the
mural room of st. Francis Hotel
in San Francisco. A favored one
dish luncheon in this popular rendez-
vous is potato suzette Here is the
recipe, as prepared by its creator,
Executive Chef Pierre Coste:
ST. FRANCIS POTATO sUzETTE
Select a large Idaho russet po-
tato Scrub and bake l hour or
as required. Cut off top, slicing long
way on the potato. Scoop out inside
potato, being careful not to break
shell. Chop up inside of potato,
adding one teaspoon sweet butter.
Place back inside shell to nearly
fill top with creamed chicken
(creamed turkey or sea foods may
be substituted, top with poached
egg; place the remainder of the
chopped potato mixture around the
poached egg "a pastry tube is useful
here). Then top the egg and potato
Evening star., 1943-09-09
OxtaI Takes Long, Slow Cooking

An inquiring reader asks whether
I think 1T Is worth while to use
the fuel it takes to cook an oxtail
She has been experimenting with
a variety of cuts of meat which
she had not used in happier days
There cannot be cut-and- dried
answer to this question. 1t takes
about two hours and half of SIM
mering whether the oxtail is large
or small. Sometimes only the small
can be found on the market. From
one weighing a pound and half
less than cup of meat will be
obtained, but there will be some
fine stock which will jelly beauti-
fully and have fine, rich flavor
With the meat and stock and veg
etables loaf which will give about
six servings can be nodded Some
of us will find it more practical to
use one of those very good meat
extracts, teaspoon of which will
flavor cup of liquid. and to which
gelatin may be added. This COM
bined with leftover cooked meat
and fresh or cooked vegetables will
Evening star., 1943-09-09

for instance, spoon. soup to servs
four-start with a pound of lamb.
Trim the meat free from inedlble
portions, cover with quart Of water.
season with pepper and salt and
simmer until the meat commences
to become tender. Skim the broth
several times during simmerins. In
time, add slices OF onion. carrot.
celery, string beans. peas and in fact
just about any vegetable on hand
except beets. Half hour before serv-
ing, add diced raw potatoes and. If
you like, diced turnips. When the
potatoes are done. the soup is ready
to serve. Cabbage fits in very we'll.
but 1t should be cooked separately
and added just before serving. 1t
should be In 2-inch "leaves.--rlot in
quarters or large pieces. There may
be little thickening added to give
the broth more body or 1t may be
left entirely clear.
Veal or beef may be used instead
OF lamb. Or small chicken does
very well indeed. The resulting AM
ished dish will make four generous
servings. (But replenish the broth
by adding a little water from time
to time. If you find it cooking away)
incidentally. this is grand one
piece dinner TO cook in the open.
1t is a practical garden barbecue"
dish,
These soups, thus far, are white.
soups the meat being put to boil
without being Drowned. But ex-
actly the same ingredients make
entirely different tasting soups II
the dish be started like this: In
your kettle place, first of all. a
tablespoonful of cooking fat and
minced onion. Cook together until
the onion becomes yellow. Then
add the bits of raw meat or jointed
chicken and fry a light brown. If
one likes, the meat may be first
rolled In flour. When the meat is
brown, THEN add the water ana
proceed as for white" stews.
And then there are the great ar
ray of chowders which might he
considered the American contribu-
ton to spoon" soups. They grow
along similar lines. but depend upon
milk instead of water. Into thu
Kettle preferably ironl place the
cooking. fat-preferably bits Of
smoked bacon; then the onion and
then the various ingredients used in
your fayorite chowder recipe-fish.
clam, crab, lobster. See to it that
there are enough solids to make
the soup thick enough SO there is
really something to eat with your
spoon.
II you like novelty, include spa-
ghetti, macaroni, noodles or any
small dumplings.
These were the spoon" soups OF
our forefathers-they will prove
equally good during these hectic
days.
Evening star., 1943-09-09
Fish N Chips

With a deep fat fryer. popu-
lar fish and chips" are easily
served at home. Clean f1lets Of
fish. Season with salt and pep
per. Roll in flour, dip in a thin
batter and fry at $500 r. In
deep fat Rolling fish In flour
first will make batter cling
evenly. Serve with shoestrine
potatoes, also fried in deep fat.
and hearts-of- lettuce salad.
Accompany fish with gener-
Gus portion of lemon quarters. /
To make batter:
! cup sifted -four
teaspoon baking powder
"a teaspoon salt
2 eggs.
- cup milk
l tablespoon salad oil or
melted butter.
Sift together flour. baking
powder and salt. Beat eggs,
add oil and milk. Combine with
dry ingredients. Beat into a
smooth batter.
Evening star., 1943-09-09

By Edith M. Barber.
LUNCHEON.
Cottage Cheese Salad
Bacon Sandwiches
Cookies Tea MIX
DINNER.
Baked Beans Sliced Tomatoes
Squash NTH Onion
Baked CuStdrd
WEDNESDAY.
BREAKFAST.
Grapefruit Juice
Cooked Cereal
Toasted Rolls Jam Coffee MIR
LUNCHEON.
SGuteed Squash
Cabbage and Green Pepper Salad
Cookies Milk Tea
DINNER.
Baked Stuffed Pork Chops
Baked Potatoes Buttered BeetS
AppIesduce
Old fashioned Rice Pudding
THURSDAY.
BREAKFAST.
SteUed Prunes
Ready-to-Eat Cereal
Bran Mullins Coffee MIX
LUNCHEON.
BortSch
Cabbage and Apple Salad
Toasted Crackers Tea Mix .
Evening star., 1943-09-09

DINNER.
Casserole Baked Beans and
Tomatoes
Salad .BoWf
CUStard Pie
FRIDAY.
BREAKFAST.
Grapefruit Juice
ReGdy-to-Edt Cereal
Toast Jam Coffee Mir
LUNCHEON.
Stuffed Egg Salad
Rye Bread Sliced Peaches
Iced Tea Mix
DINNER
S1uteed Fish
Scdlloped Potatoes Baked Eggplnnl
Tapioca Cream
SATURDAY.
BREAKFAST.
AppIesauce
Ready to-Eat Cereo.
Coffee Cake Coffee Mtlk
LUNCHEON.
Potato Soup
Lettuce W1th Spicy Dressing
CooE1es Tea Mix
DINNER
Kidney SteW
Potatoes Nth Parsley
Corn on the Cob
Sliced Tomatoes
Cottage Pudding
Evening star., 1943-09-09

produce the same effect. Meat ex-
tract is being appreciated these
days not only for hot or cold soup
but for flavoring sauces which we
use SO much these days to extend
our meat.
Speaking of extenders. one OF my
friends tells me that she uses a
frltter batter and puts into it any
leftover meat or vegetables. AS she
Clarifies all of her fat and uses it in
Evening star., 1943-09-09

the sugar and continue to beat.
Sift the -four twice before meaSur-
ing and then add to other mixture
and beat some more. Melt butter
in milk, heating to boiling point.
Then add vanilla and baking pow
der. The batter is now ready for
a three-layer cake. The batter will
be very thin. However, do not add
any more -four. Bake "as is" and
you will have a cake which will be
Evening star., 1943-09-09
Timely Menu Suggestions For Next Weeks Meals

SUNDAY.
BREAKFAST.
Cantatoupe
Reddy-to-Eat Cereal
PopoDers
Coffee MIX
DINNER.
Tomato Cdndpe
Roast Duck or Chicken
Potatoes ,Uith Parsley
Corn Paprtka
Eggnog Pie
SUPPER.
Potato and Cucumber Salad
Toasted Crackers
Gtngercdke Iced Tea
MONDAY.
BREAKFAST.
Oranges
Ready to-Edt Cereal
Toast MdrmnlGde Coffee Mlk
LUNCHEON.
Corn ChoUder
Mtred Green Salad
Cake Tea Milk
DINNER.
Casserole Noodles, Eggs, Duck On
Chicken Crazy
String Beans Cucumber Salad
French Toast Honey
TUESDAY.
BREAKFAST.
.Stet1ed PruneS
Reddg-to-Eat Cereal
Whole Wheat Rolls Coffee Min
Evening star., 1943-09-09
Pulled Potatoes

Peel uniform sized potatoes and
cut in even 1s-inch slices. Place in
cold water one-half hour. Dry well
and fry in medium hot fat 5 to 6
minutes without browning. Lift out
of fat and set aside until cool on
strainer. Then fry golden in smok-
ing hot fat. Drain on absorbent
paper. Salt and serve very hot.
Evening star., 1943-09-09
String Beans, Italian

pound string beans.
3 scallions.
tablespoon salad oil
2 tomatoes.
Salt.
Pepper.
Trim ends from beans and cook
covered in a small amount of salted
water. Slice scallions, including
tender portions of the green stalks,
and cook in salad oil three or four
minutes over low heat until tender.
Peal tomatoes, slice and add to
scallions. Mix well and cook about
five minutes until tomatoes are soft
Combine this mixture with the
cooked string beans. Yield, six serv-
ings.
Evening star., 1943-09-09

Betsy CaSiCeI is on pdcation.
Her Report to the Housewife"
i0fll be resumed upon her re-
turn.
Evening star., 1943-09-09
old Custom
Origin Of
| Sub Rosa
By A. H. Denfe.

Here's a bit of dining room lore
which, If my memory serves me,
came to me from my good old
friend, Jean Tournet, for many
years the captain at the old
Brevoort Hotel in New York.
do you know" he said to me
one day as We were discussing the
ancient rituals of correct dining,
that the ceilings of fine banquet
halls in England were once always
decorated with the paintings of
roses?
And do you know that that prac-
tice traces itself back to the. days
of the Romans, who in their turn,
inherited the tradition from the
older Greeks?
THE Romans did not paint the
ceilings, but it is said that at every
friendly dinner, bowl of roses was
set in the center of the table. The
rose was the emblem of silence. And
its proper placing indicated that
what was said at the table was to
be regarded in confidence. And the
present day phrase sub rosa, mean
ing in confidence actually is trans
lated, under the rose-from that
ancient thought.
''The Roman custom is based on
the myth that Cupid gave rose as
a bribe to an individual to remain
silent about the love affairs of
Venus.
And it is said, too, that among
the Greeks and the Romans, moth
ing which was said at the banquet
table, under the rose,' could be
construed as binding on either or
any party" And may that give
pause to many an American busi-
nessman. I, for one, am all for
return to the practices of old!
In a little English inn, the loca-
ton of which 7 cannot now recall,
there is done, in needle-work upon
bit of cloth, this series of couplets,
definitely assigning the duties of
certain foods
Lobster sauce is served with salmon
And put mint sauce your roasted
lamb on
Roast pork, sans apple sauce, past
doubt.
Is Hamlet with the prince left out.
An oyster sauce gives zeSt to cod,
A fish, when fresh, to feast god.
1t gives true epicures the vapors
To find boiled mutton without
capers."