davidaulloa/AmericanStories huggingface dataset:
Detroit evening times., 1945-05-06

tullc and trimmed with pink
-SWcetpeaS------
Mrs. Pratt chose an aquama-
rine dinner dress with sequin
trimming and a draped skirt.
She carried a matching aqua
marine tulle muff on which was
placed a spray of American
Beauty roses.
The ceremony was witnessed
by relatives and out-of- town
guests including Mrs. Nigel j.
Uline of Toledo, grandmother Of
the bride; Mr.. and Mrs. Edward
Thayer Capron. Mr.. and Mrs.
Robert Foster and Charles
Pratt, all of Columbus. Miss
Iride DeLuca arrived from New
York City and Miss Ruth Ham,
ilton and Mrs. Sarah Combs
from Washington. Mr.. and Mrs.
Norman Draper came over from
Chicago and Mrs. Percy Jones
from Toledo.
The Misses Margaret Mona
eAaa, Dorothy Uhl, Eleanor
kell and Mrs. Thomas Morrow
assisted at the reception for 800
guests which also was held in
the residence of DR.. and Mrs.
Pratt.
The reception hall was deco
rated with white peonies, white
lilacS and lilies of the valley.
Similar blooms were effectively
arranged against the glass wall
between the hall and drawing
room.
The brides table was covered
with a Venetian lace cloth and
centered with a TERED wedding
Detroit evening times., 1945-05-06
Veil Heirloom

The upper part Of the long,
full veil was of rose polnte lace
Inherited from the brides great
grandmother, Mrs wig h I
Clapp. and was arranged In
Russian style to frame her face.
Mrs. Robert Uline Foster Of
Columbus. O.. formerly or
Washington. cousin of the bride,
was her only attendants Her
gown Of pale pink hammered
satin was styled with a high
round neckllne, fitted bodice
and giTdled with a vide belt of
pink pearls. Her skirt was full
and plcatcd.
Detroit evening times., 1945-05-06
Enqineers' Wives

The Society of Engineers
Wives will meet for luncheon
at 1890 p. m. Wednesday in the
Engineers Club in the Rackham
Building.
DR.. Raymond c. Miller of
Wayne University will speak.
Mrs. John w. Kennedy will pre-
side. Mrs. L. B. Case is taking
reservations.
Detroit evening times., 1945-05-06
Circle TO Meet

THE FULTON CIRCLE of
Kings Daughters will meet at
the Womcn's City Club on FRI
day at 1:30 p. m. with Mrs.
Lewis Reed and Miss Esther j.
CouSens as hosteSSeS.
Detroit evening times., 1945-05-06
De+roiters Attend

Among the Detroiters in New
York who were at the wedding
were Mrs. John kilner. 1t.
Cmdr. and Mrs. John Kilner
Jr., Mrs. John r. Searles. Mrs.
Charles Gibson, Mrs. Robert
Waldron, Mr.. and Mrs. Ralph
Simonds, Mrs. Frank Sladin
and Mrs. John Wardwell.
Detroit evening times., 1945-05-06
Ou+-of- f-Town Guests

She wore long pink gloves
and carried pink sweetpeaS.
Her headdreSS was designed
like the brides. of pale pink
Detroit evening times., 1945-05-06
UAeGa"ge %~,
Spoken at Home

THE marriage Of Miss Une Hill daughter of Mrs
Jean Paul Pratt Maj William Anding Lange, son of Mrs.
c. j. Lange City Mnn and the late Mr. LANCE took
place Saturday evening the home of Dr. and Mrs Jean Paul
Pratt in Fairway drive.
Rev Herbert Hudnut performed the ceremony in the
drawing before the fireplace which banked with
Detroit evening times., 1945-05-06
Detroit
Girl Wed
Times Photo

TTIE Chapel Of st. Bartholo-
- news Church in New York
was the setting for the mar
riage last Monday of Miss
Nancy Hope Thompson. daugh-
ter of Mr. and Mrs. Franklin
Acker Thompson of Van Dyke
avenue, and Ensign Herman
Armour Nichols Jr., USNR. son
of Mr.. and Mrs. Herman Mich
OILS of New York.
The ceremony was performed
by the Rev. John Howard Mel
lish, uncle of the bride, and his
son, the Rev. William Howard
MelliSh.
Miss Thompson chose a gown
of ivory satin made with a
sweetheart neckline and fitted
bodice embroidered with seed
pearls. She wore a mantilla veil
of heirloom lace and carried
white orchids and stephanotis.
Bridesmaids in Green
Mrs. Mellish Acker Thomp-
son was matron of honor and
Miss Margaret Burden OF De-
troit, Miss Lolita Nichols and
Miss Lorraine Nichols of New
York were bridesmaids.
They wore identical dresses
of emerald green and carried
cascade bouquets Of white irises
matching their coronets Of iris
blossoms.
Mr.. Nichols was his sons
best man and the guests were
seated by Mr.. Thompson. 1t.
Barron Mallory, USNR; 1t.
Paul Brenner, USNR, and En-
sign Peter Taylor, USNR.
A reception at Sherry's fol-
lowed the ceremony.
Evening star., 1945-08-30
Remember Trut4les?

days of ancient Greece and Rome.
When barbarism plunged the civili-
zation in Europe into the darkness
of the Middle Ages, the truffle more
or less disappeared from use, al
though the Arabians, Moors and a
few other peoples continued to find
it a delicacy. Not before the
eighteenth century was the truffle
reinstated at French and English
banquets
There are white truffies as well
as black ones, but they never have
been considered as important in the
culinary world. Both the black and
white truffles were cooked fresh
in many ways in the old days-but
to most modern diners they are
familiar only as an edible garnish
And I must say that, during my
travels all over the world, at any
formal banquet or supper presided
over by European chef, the truffe
was there in hundreds of forms
and on dozens of dishes. Once at
a Russian Embassy reception, there
was served whole sturgeon-huge
and wonderful, whose every scale
had been delineated in thin strips
of truf1es. Truffles' taste? On the
order of an unseasoned mushroom
THE V. c."
Evening star., 1945-08-30
Canning
Hint

Go light on liquid when can
ming fruit is a jar-filling tip to
help home Gamers keep to the
wartime economy rule of making
a pound of sugar sweeten quarts
of fruit.
Home canning specialists of
the United States Department of
Agriculture say that floating
few large fruits in a jarful of
even a moderately thin sirup is
an extravagant use of sugar.
Avoid the other extreme, they
say, of cramming food into jars.
For thrifty use of jar space and
sugar, heat the fruit first, and
pack halves or slices rather than
large whole fruits. Then add
the small amount of liquid need
ed-a cupful or less for quart
tar-to cover the fruit. Insert
ing knife blade down the sides
OF the jar works out air bubbles
and also presses the fruit down
gently. Add little more liquid,
If needed, to leave just a half
inch head space at the top, then
adjust the jar lid and process.
To use sugar at the rate of
pound to sweeten quarts of
fruit, make moderately thin
sirup by combining cup of su-
gar to 2 cups of fruit juice or
water. Or, if fruit is juicy, add
sugar direct when pre-heating
the fruit, using half a cup of
sugar to quart of uncooked
fruit. To make sugar go farther
in canning, light-colored corn
sirup may replace up to % of the
sugar called for, or mild-f favored
honey may replace up to Y of
the sugar.
Evening star., 1945-08-30
Unusual
Pie

In North Carolina they make a
green tomato pie that is something
out of this world. I've never en-
countered it anywhere else, but in
the small towns approaching the
Great Smokes it is a traditional
favorite.
To make it, line a pie tin with
pastry and then lay in a layer of
sliced green tomatoes, layer of
paper thin sliced lemon. and a layer
of sugar-repeating the performance
until there are three layers of each.
Pour about Y cup of water into the
middle of the pie, cover with pastry
and put into a hot oven for few
minutes.
Then reduce the heat to moderate
and bake slowly until the top crust
is golden color.
You also could use the little yellow
pear tomatoes for this-in which
case a sprinkling of ginger should
be added to the sugar.
THE v. c."
Evening star., 1945-08-30

formation on removing odor from
pillows: I had the same trouble and
found that the method we all use
of making beds by covering the pill
lows with the bedspread was the
source of the difficulty. Now I only
cover the pillows for "dress-up"
occasions. and the pillows always
remain sweet. 1t seems that keeping
them covered causes the close odor
1 wish to submit my method of
cooking eggs, which I learned from
private hospital when my husband
was undergoing treatment for a
stomach disorder. Simply use about
Evening star., 1945-08-30

FRESHENING PILLOWS:
EGG COOKERY; QUERY?
(From Mrs. E. r. L., Washington.
To the reader who requested in.
Evening star., 1945-08-30

Maybe it t-won't be so very much
longer now, before once again we
find on our grocers' shelves those
darlings of famous European chefs
the truff1es of Perigord in France.
For centuries the truffle has been
the mark of the professionally per-
feet dish-the epitome of luxury
and elegance, the garnish of all gar
nishes.
We used to find them, imported,
In our fancier food shops, usually
in small tins. They were cut into
special shapes with little fancy cut
ters or, more simply, sliced into
small oVals, and used to decorate all
sorts of dishes. An egg Benedick
was incomplete without it's pert bit
of truf1e atop its Hollandaise sauce,
and a nodded cold fish, masked in
mayonnaise, appeared naked with
out truff1e for an eye and slivers
of truff1e outlining scales and tail.
In itself, the truffle is rather
remarkable, for it grows by itself
without roots, stems or fibers and
is, apparently, reproduced from
within itself. Although grown in
some other parts of France and
Europe, the truff1e found in the
sandy soil of Perigord long has been
considered the best. Called by some
chefs "the black diamond of the
Kitchen" the truffle grows only un-
der trees and used to be rooted out
by hogs raised for just that pur-
pose, but in more modern times by
troops of dogs instead. They chase
the tuber by its scent and when
they find it, start digging, only to
be hit promptly on the nose by their
master, who snatches the precious
prey away from them.
1t seems funny to think that
dogs can be trained to go after such
a seemingly vegetarian matter
as a truffle, doesn't it? The pigs,
OF course, willingly hunted truff1es,
as they have great fondness for
the tubers. Indeed, it is said that
a swineherd, following his pigs and
seeing them devour the strange
black objects, was the first human
to taste one.
Truff1es were we'll known and
highly thought Of in the greatest
Evening star., 1945-08-30
Readers Clearing House

a quart Of water to two eggs, increas-
ing the amount by about a cupful for
each additional egg When water
boils, TURN OFF HEAT. lower eggs
in carefully, and leave for 10 min
utes. DO NOT COVER PAN. The
eggs may stay in the water after the
10 minutes, until you are ready to
use them, since the cooking takes
place in the first 10 minutes. After
that they simply keep warm. They
will be cooked through to delicious
consistency, and you may be sure
that you will have eggs cooked the
same way-never hard one morning
and underdone the next. I have
used this simple method for IS years
Mote: With an electric stove, of
course, the pan must be removed
from the burner SO water will not
continue to boil
Is there any method of removing
hardened paint and varnish from
cotton dresses?
I certainly do enjoy the RICH and
have learned many, many new
short cuts for these busy days, be-
sioes accumulating wonderful recipes
Of all kinds.
SWEETENING JAR.
From Mr.. o. B. T., WASHINGTON. J
Requested by Mrs. J. L. M. Place
jar out doors where it will get sun
Evening star., 1945-08-30

II cup of powdered sugar-use .
little less If you ike--into cup Of
cream. whipped. Then fold in
stifay beaten egg white alternately
with u cup sieved stale dry maca-
rooms and 2 TEASPOONS sherry Pack
the mixture into individual paper
cups, sprinkle the tops generously
with sieved macaroon crumbs and
set in the freezing tray of your re-
frigerator to freeze. Do not stir.
Then there's delicate sugarless
ice cream made by many Chinese
cooks, that calls on honey for it's
sWeetening Half a pound of cashew
nuts are soaked in warm water until
soft enough to remove the outer
skins and then chopped coarsely. A
pound Of strained honey is poured
over them-care being taken to
coat the nuts thoroughly. Then 3
thickly beaten egg yoIks are added
and the stiffly beaten and salted
whites are folded in, alternately with
the same amount of whipped cream
40 ti'C1C 40 DCdbCil cSS WIllUeS. his
ice cream is best made in a hand
freezer and should be allowed to
stand, packed in ice and salt for
two hours after it has been frozen
stiff by churning.
For the refrigerator freezing tray
there's a chocolate mocha ice cream
that is of fine and unusual flavor.
Two square of bitter chocolate are
melted over hot water and the con-
tents of a can of sWeetened con-
densed milk stirred into it until
well blended. This is cooked over
boiling water until thickened. Then
a can of undiluted evaporated milk,
whipped to cuStard texture, is added
together with a cup of very strong
coffee, y teaspoon vanilla extract
and dash or so of cinnamon. Let
the mixture cool and then freeze in
the tray to mush. about an hour
should do it, Remove from the
refrigerator, scrape the sides and
bottom of the tray, beat the mix
ture thoroughly, freeze again for an
hou& scrape and beat and freeze two
hours longer.
Evening star., 1945-08-30

Chickens are the big news this
week, of course. With the easing
of poultry restrictions, Washington
dealers look forward to receiving
the first supplies Of an ever-increas-
ing stream tthey hope). Poultry
markets that have been closed down
and forlornly boarded up will be re-
opening for business, and the house
wife can once more have chicken
in the pot without feeling she is
stewing a brick of the gold at Fort
Knox. Last week very few scat
tered markets had small number
of baby turkeys to sell; there may
be repeats on this over the week
end, but as the supplies are mostly
sporadic lots from nearby farms,
unwanted by the Army for one rea-
son or another, this is hard to
prophesy accurately. Ducks still
seem to be among the missing
More and better beef is expected; !;
also increased supplies of veal.
Lamb continues scarce, and there is
no change in pork, which is ex-
tremely hard to find. Sundries, too,
are unavailable in a number of
markets.
Eggs are more plentiful this week,
and dairy products, including cheese
of various kinds, and, of course
butter, are in good supply. With
the lowering of ration points on
butter after the first of the month,
it will probably move much faster
than heretofore.
Cooked shrimp makes news in the
seafood lineup-there should be
plenty of it in town this week end,
after long absence. Some raw
shrimp will be available, too, and
plenty of crabmeat. Saturday marks
the arrival of an "R" month and
already the first few shipments OF
oysters are coming in. There are
good CLAIMS in the fish markets, as
well as hard and soft crabs. The
recommended scale fish include por-
gieS, croakers, spots, butterfish, trout,
sea bass, fresh founders, rockfish
and Boston mackerel. All the filleted
fish are scarce this week.
In general the produce market is
overfiowlng with almost everything
you could wish in the way of fruits
and vegetables. Quality, however,
is the problem. Many items have
improved since last week, but the
average standard seems to be lower
than We would like. Best fruits are
honeydews, cantaloupeS, Persian
melons, peaches from the Shenan-
doah Valley. Italian prune plums, as
Evening star., 1945-08-30
Report to the Housewife

gourmet and epicure. That the Army
has selected his book along with
such best sellers as Ernie Pyle's
Brave Men" Samuel Shellabar-
gers Captain from CASTLE" Eliz-
abeth Goudge's Green Dolphin
Street" and others is certainly an
accolade for Mr.. Deute and for his
work. =. Speaking of books, the
World Publishing Co., Cleveland,
Ohio. has just put out Sewing for
Every One, by Mary Brooks Picken,
often called ''the Emily Post" of the
sewing profession. Here is a detailed,
lavishly illustrated guide for the
novice and "refresher" for the vet
eran seamstress that runs the
gamut from fine lingerie and baby
clothes to slipcovers and draperies
The cook who saves time by
putting sweet potatoes in the oven
without peeling also saves vitamins
!. Just to remind you-Sugar
stamp 36 is valid only through to-
morrow, and sugar stamp 38 becomes
valid for pounds of sugar Saturday.
The next stamp is scheduled to be-
come valid January l. Also expir-
ing, as Of tomorrow night, are red
stamps o. through U-2 in Ration
Book 4. 1t has been estimated
that the pinching and squeezing to
which fresh fruits and vegetables are
subjected by canny shoppers cause
la countrywide waste Of approx
mately 100000 pounds a year. That
amount of green food would supply
over 100000 children for one week.
says the New York Times, reporting
on recent survey of the situation
The Times points out that such
wastage goes far in counteracting
the efforts of the Victory gardeners.
Just one pinched peach or one
snapped bean may not seem so
much to the individual at the mo-
ment-but that's what enough Of
the pinching, etc. mounts up to!
Evening star., 1945-08-30
BY Betsy CasweH,
women's News Editor.


well as the red Santa Rosas from the
West coast, fine Bartlett pears, dam.
sons and seedless and Tokay grapes
There are a very few Concords
about, but they are hardly worth
buying. Sugarloaf pineapples con.
tinue good, and early apples are o1
fair quality.
Broccoli and caulifiower are bet
ter than usual this week, and there
is good celery cabbage, as well as
the regular variety, to be had. Gu
cumberS and green peppers are plen-
tiful; lettuce continues a bit on the
light side. Potatoes and potatoes and
potatoes all over the place, with
the Government urging housewives
to use as many of them as possible
because this early crop does not
store we'll. Plenty of onions, too, are
on hand. Recommended buys in
clude peas, lima beans, snap beans
celery. eggplant, corn, squash, okra
tomatoes, carrots, turnip tops and
kale.
Here and There: 1t should be
matter Of interest to readers OF
the Woman's Page of The Star to
learn that recently the Library
Branch of the Special Services Di-
vision of the Army has chosen in its
list of % selections for $4,000 tones
to be sent overseas Arthur H. Deute's
delightful book, 1900 Dishes for Men
to Cook" published last Christmas by
M. Barrows & Co. of New York. Mr.
Deute, you will recall, until a short
time ago wrote column several
times a week for our Woman's
Page, beamed at acquainting the
womenfolk with the guStatory likes
and dislikeS of the menfolk-a sub
ject he is well qualified to handle
from his experience as a well-knoWr
Evening star., 1945-08-30

cup shortening, teaspoon salt, y
teaspoon grated lemon rind, ! we'll
beaten egg.
Cook milk to lukewarm, add yeast
dissolved in the lukewarm water and
l teaspoon of the sugar
Sift -four, measure. add 1la cups
to yeast mixture. beat until smooth,
Cover and let rise in warm place
go to IS degrees F. about 80 min
utes or until light and spongy.
Add remaining sugar, shortening
salt, lemon rind and egg, mix thor
oughly. Add remaining flour to
make soft dough.
Turn out on a lightly Toured
board, knead until smooth. Place
in creased bowl, turn over to grease
top of dough- Cover and let rise
in warm place until doubled in bulk.
When light-punch down and divide
in half. Makes two pans. Double
topping for two pans or use one
half dough for dinner rolls.
Topping-Three tablespoons melt
ed butter or shortening, 1s cup dark
corn sirup or table sirup !! cup
raislns, 23 cup brown sugar, tea
spoon cinnamon.
Roll out p dough, u inch thick
into an oblong 8 by 16 inch piece.
Spread with u the butter and about
2 tablespoons sirup. Sprinkle with
raisins and y of the mixed sugar
and cinnamon. Roll as for jelly
roll, cut into about 9 or 10 pieces.
Pour remaining butter into 9-inch
cake pan coating sides, add remain
ing sirup and sugar mixture.
Place rolls, cut side down, in pan.
Cover, let rise in warm place until
doubled in bulk. Bake in moderate
oven 1925 degrees F. As minutes.
Turn out Immediately on rack or
| plate.
The amount of dough makes two
pans Of rolls so I always double
amount of topping. One pan
wouldn't last very long in most
families.
FRESHENING PILLOWS:
EGG COOKERY; QUERY?
(Frona Mrs. E. r. L., Washington
| To the reader who requested in.
Evening star., 1945-08-30

all day long. That is the way my
mother kept the large stone crooks
sweet in which she kept milk for
churning.
DYEING IN SINK?
From D. S. p, Wdshinaton)
have dresses which I would like
to tint. and would like to know
whether or not could use my white
enamel sink as a dye bath without
staining it too badly.
THANKS AND A REQUEST.
From Mrs. W. K, Washington
Ihave received many charming let
ters promising me cuttings but have
as yet, received only one box of cut
tings and few air plants, all OF
which are going well. Thanks for
the book suggestions. I have or
dered them and am looking forward
to world of new interest.
Recently in a garden" page of a
newspaper l read that cuttings of
verbena, heliotrope, acquatum and
petunia will grow rapidly If started
in late August. Among your many
readers are there any who would
care to give a great deal of pleas
ure in the form of a snip of these
plants?
Evening star., 1945-08-30

Although sugar supplies are scant
indeed, America finds it hard to do
without home made ice cream in
the summertime. Heavy cream, too,
is still "out," but we have learned
to put that which forms on the top
of the bottle to very good use And
condensed and evaporated milk have
proved tried and true friends in
many instances.
Also, We have learned to look for
some of the more unusual ice cream
recipes which do not call for so
many of the missing ingredients.
Take, for instance, that turn-of- the
century favorite. biscuit tortoni, y
considered by elegant souls like Dia-
mond Jim Brady and his ilk to be
dessert par excellence.
This is, of course, not exactly a
true ice cream, but it is, by custom,
classified as one To make 1t, fold
Evening star., 1945-08-30

Contributions and requests
must be accompanied by the
sender's full name and address.
We will withhold both and use
only initials Please address
mail to the Readers Clearing
House, Woman's Page, The
Evening Star, Washington'4 -
Views expressed in the Clear
ing House are not necessarily
those of The Star, and as 1t is
obviously impossible for us to
test all recipes submitted, we
cannot assume responsibility
for them. B. G.
Evening star., 1945-08-30
Homemade Ices
BY the Ticfory Chef

Although sugar supplies powdered
indeed America finds little ike-into
Evening star., 1945-08-30
PINEAPPLE SHERBET;
CINNAMON BUNS.

From Mrs. C. D. c., HyattsUiHe.)
Here is a delicious pineapple sher-
bet recipe-so easy to make
Pineapple Sherbet-One-h half cup
pineapple juice, l tablespoon lemon
juice. l teaspoon lemon rind
(grated) optional, % cup granulated
sugar, pint milk.
Add milk to other combined in
gradients, Stir until sugar is dis
solved. Fast freeze until firm ther
whip with beater until light anc
creamy. Return to tray and finish
freezing. (Note-Mixture will be
curdly)
Quite some time ago some one
requested a recipe for very sticky
cinnamon buns. No recipe exactly
like this one was sent in. I was
very, busy with new baby at the
time and so had no time to write
In. Hope it isn't too late.
Philadelphia Cinnamon Buns
Yeast dough. One cup milk, scald-
ed; 2 cakes yeast, 4 cup lukewarn
water, Il cup sugar, cups flour, Z;
Evening star., 1945-08-30
THANK YOU" NOTES

From Mrs. C. J. ~, Washington.
Although I am little late in do
ing so, wish to thank Mrs. G.. A. D
of Arlington, Va, and Mrs. H. T. C
of Olney, Md, for their helpful hints
on removing grass stains. I tried
both ways and they worked splen-
didly.
From Mrs. w. K. c., Vienna, Va
I wish to thank the lady for the
poem, The Last Leaf" Also Mrs
A. L. M, Washington, for identify
ing the same.
From Mrs. O. A. H., Washington. J
I want to thank the RICH and
the several friends that sent in
the poem l so much desired, I'VE
Are Seven"
APRICOT JAM?
From Mrs. V. L. G., Washington.
Does any one have a good recipe
for making apricot jam out of dried
apricots? I'm thinking of some l
tasted that also had orange or pine
apple and nuts in it.