davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1946-06-14
If You Want Better Figure
 Scorn Scarce Grains, Fats
M ALICIA MARC

Mos, women could pas ap bread and butter entirely, aud whlle helpinc hmnanltyS Nn~oat FsRAt aealnst famine hrlp themselves so much nicer tleaTo and . loae. CT liie-eueC,ancv So say somae natrtslonaSS. without mlncing vordS.
 For uhose NhO want to reduce, nov k the tune when yoa can do the world a service by substituting low-caloried foods n plentiful supply tor scarce htphscaloraetl erains and Iats
 To help you ecy your reducing dtet to the tinleS. other nutrition ists this time the food SpecialisaS of The U. 6. Department of Aefa- cultufe-show you how to subtract calof1es 70 the total gives you a safe tieure.uimming dict, HegeS how.
 When vou omit one tablespoon of Iat. Tor example. from your diet --in friend potatoes and Salad dFess- AttN NOu EHt tOV EdfVtNte AtDStt your daily intake.
 To trim off from 100 to 300 calo. fies. substitute fruits and cuStar1s for such baked desserts as pie end cake.
 You shave of another 100 calo- rieS when you pass up a thick slice of bread or an average Serving of cereal.
 Add uleSe up. and see if you aren't looping oil calofieS in size able chunks enough to a Well~ planned diet to lop oif surplus pounds And think how much grain and lat would be released for the serving peoples oi war wrecked countries ff every over weight woman gave up just enough of these Co slough off her burden. some pounds.
 What you can have. because they're plentiful and hcalthiul. are fruits. and vegetables. including potatoes For the vitamin B that you need. the food specialists sug- geSt that you eat seed-type vege- tables oiten-peaS. lima beans and corn. They insist that you also cat plenty of protein foods. such as milk. eggs and poultry.
 All Of these suggestions afe for women who tip the scales as much as IS pounds more than they should If you are under % years old, are young mother. or have organic complications. you aTe an excep- ton who should reduce under a physicians guidance.
The Waterbury Democrat., 1946-06-14

Youthful and completely enchant. ing junior cap.Sleeved charm CT. The side swept closing on the waist is striking. the button trim iS repeated on the skirt. Ideal for soft starry nights.
 Pattern No B049 k for sizes ii, i2. 13. l4. i6 and ie. Size i2 takes 3 yards of 8 or 3o-inch.
 For this pattern. send g cents, tn COINS. your name. address. size de- sired. and the PATTERN NUMBER Co Sue Burnett Waterbury Demo- crap ll50 Ave. Americas. New York 10. N. Y.
 New.E Exciting Different -the SUM MFR Issue of FASHION Send twenty-five cents for your copy of this 52-psge book oi ideas and pat- terms for all home sewers sug. gestions by nationally known fashion editors special patterns by top flight American designers con- tes, designs by Americas talented juniors free shoulder pad pat- tern printed in book.
The Waterbury Democrat., 1946-06-14
0y GAYNOst MADDOX MA Staff Writer

Dy stretching our wheat supplies, We cooperate in the drive against famine in waf-torn areas. The Brooklyn. N. Y. Red Gross contri- butes two tested recipes worth keep ing.
 The first one produces two one and-a-lalf-pOund loaves yielding es sliees.
 Two cups rolled oats tun- oo0Age0), leg cup mOlasses. tea- spoon salt, tablespoon shortening. 1 cup boiling water. 1 cup evapor- ated milk. cake Gz0uncel conn pReAsed yeast. ik cup lukewarm water, s cups four. Siited.
 Six simple steps turn these in- fredientS into tatsy and nutritious luaves. First. measure the rolled oats nlolasses. salt. and shorten iig into Q bowl Then add the boiling water and stir until the shortening is dissolved. Cover and let stand for one hour.
 Next. star in the milk. the yeast dissolved tn the lukewarm water. and the flour. Cover and et rise until doubled in bulk. Knead the resulting dough until smooth to the touch, and shape into lOaves.
 Put tile loaves into creased pans Nnd again let rise until doubled in bulk. Bake the lOaves in a hot oven (A2S degrees FJ for IS min- tsees. then bake them 4s minutes Annger in q moderate oven 1875 eegFees FD
 Whoaewheat kmeFgeney lsTead
 eeald 2 cups milk. Add tea-
The Waterbury Democrat., 1946-06-14

shlfta Co the tack of dlnmonds, neelarer wtns in dummy with the aeA rNffs a diamond. leaos a spade to lhe ace. rtafls a SInan olNb end caches tee mere spade trlcke,
 Al thls point he must lead the queen of hearts. West wina with ehe klng and comes back with Q club, witch south r,Afls. Now de. elArer should lead the nine q hearts.
 tl West wins with the ten. west must lead Flght back Into the tAek. seven. ff he refuses Co win. de. elarer banks down the aee and tack of hearts. and West makes only osae mere heart trick.
The Waterbury Democrat., 1946-06-14
NO OTHER MAN"

Liberty Films. Inc. has purchased screen rights to Alsrcd Moves besi- seller No Other Man" for produc- tion and direction by Prank Capra. Like the James Stewart starring pe- hicle "rts a Wonderful Life" the first Liberty Films picture. il will be distributed by R1tO Radio. No Other Man" is described by Capra as the most exciting story oi its kind have found since Lost aoria- on"
The Waterbury Democrat., 1946-06-14
sCARsIET IN NEW YORK

Natalie Wood, siX-vear-old Starlei, is m New York to attend. with Claudette Colbert and Orson welleS, the Broadway premiere al the Win- ter Garden Theaier on February % Of International Pictures RKO Ra-
 d1o-released drama Tomorrow Is Forever" Miss Colbert and welleS are co-starred with George Brent.
The Waterbury Democrat., 1946-06-14
, McKENNEY
 ON BRIDGE
BH WILLIAM E. A1cEENNEY AmRFtnAis Card AnaAaEilH

Some people think that the ex- peTts do not make mistakes. but if you kibitg them as I did at the Vanderbilt Cup Tournament you x1ll see them miss as they did on todays hand
 You can see that declarer had tO lose a club trick and the prob- lem was to keep from losing three heart tFicks-but three heart tricks were lost.
 Here is the correct way to play this hand. The queen of clubs holds the first trick. and West
The Waterbury Democrat., 1946-06-14
Tested Oat Bread Recipes Help Spare Wheat Supply

spoon salt and 3 tablespoons brown sugar or l-4 cup molasseS. Cool and add 2 cakes crumblec yeast. Stir in cups emergency white flour Beat well. then stir tn 3 cups wholewheat four.
 When smooth. turn dough onto lightly -floured board and knead until elastic Place in creased bowl. cover and let rise until dou- ble ln bulk. Knead down and shape into two loaveS. Bake in hot oven 1375-4OO degrees FJ % minutes. then reduce heat to mod crate 1850 degrees Fb and bake % to 80 minutes longer.
 The white flour may be reduced to cup. cups Of wholewheat four being used. This dough must be beaten It will not be stiff enough to knead Yield: 2 lOaves
The Waterbury Democrat., 1946-06-14
TOURS SOUTH wuum PLAY

Edgar Kennedy. who is starring in six RKO Radio two-reelers Co bt made this season. is touring the South as one of the cast of Char ley's Aunt" In the company are his wife. Patricia and daughter. Col leen.
The Waterbury Democrat., 1946-06-14
SUNDAYS MENU
,In AeoUrd With FEC ProSvam,

BREAKFAST: Orange juice. ready-tO-eat cereal, bacon and eggs. whOlewheat toast, marTna- lade. coffee. milk.
 DINNER: Tomato juice cock tail. brotled salmon steak. lemon parsley and butter sauce. mashed potatoes. new peas. celery. straw berries and preserved figs. eOf- fee. milk.
 SUPPER: Cold cuts. vegetable and fruit salad with boiled dressing. oat bread. butter or for tified margarine.
The Waterbury Democrat., 1946-06-14
IOlNR RKO PlCTURER

Paul Aollister has resigned as vice President of Columbia Broadcastine System to become studio represen. tatlee in New York of RlSo Radic Pictures V. Peter Rathvon. Pres. ldent and Studio Head. announced from Hollywood.
The Waterbury Democrat., 1946-06-14

m caaaer rAAl~ waaS and Aosel& EeAaMaalS end nRAt clubs event. aAlly follow sui, tlae ' c . a ! ( should oe eese ter manners oa tlae part of the D M hlte an q [ h . SC V a Q serve tt.
 The Woald~ee
 W e1Nas m.lsaaaAae
The Waterbury Democrat., 1946-06-14

human halr in some of its delicate meteorological instruments. The hair ls used to register contraction and expansion. and h carried Co heights of 00OO0 feet in balloons, but only the hair of blondes will do.
The Waterbury Democrat., 1946-06-14

 write everybody with you column slightly n another NOw like Those fall tne people you know best at all
 YOU'VE TI1E NOW
 During schedule fo dating, having fun and there things have be
  with That lets out lot of people only knov casually hands. and iBke whole spread Take Of the s belong friends wl still be for them But chance what those don't well friends all about they though. unless the bail rolling It's call them invite them house. include them the excitement you're planning fun it's IIvened hst of Jms yOu Kelly call them and ask them along
 IT'S INSURANCE FOR YOU people you Make we'll 1nrO
 
 Spread friends around among friends so eerybdyt list bee longer other crowds though they become pals of the bosom
 you'll dull Idle this Summer you'll YOul find making You along stodgy blessed thought friends They tell few friends wil perk relieve the old and make friend yourself People will you know peoplei'
The Waterbury Democrat., 1946-06-14
Abolition of
 Tipping Would Boom Courtesy
UV RuEa Mall.ETT NGA Saaff writer

No uaoEe tkAplaag in oar 0lnlNe ears says eAe raalrOad--wAich ca. saEeS travellers that the co3spanS via make sp sae Sisiesenes m
The Waterbury Democrat., 1946-06-14
Elizabeth Woodward Says
ADD 4 NEW FACE TO
 YOUR FUN

Do DoH do srsryihiNg rah ihs Htfls hsnd. tai Of pe0pr h a hs sams 0voIp oi tacss seevg Hme ncea DsriB' D0nr yDa ersr hsnkrr for he eS. clicmsnt ot some strangers "a DoHr mbsis DoW1 uoH spsr tpssh yopv horson bH bvoaasr1 Vow kHs,s pOpe psopi,p
The Waterbury Democrat., 1946-06-14

WEATHER BH A HAIR The Q. g. War Department uaes
The Waterbury Democrat., 1946-06-14

send iRiteFs te 1Dg. Brady in eaEe ef the Na4ioani NeuHpapeg Service. 39s west 04a4ls@a Street. Chicago. m
The Waterbury Democrat., 1946-06-14

We'll alt down with pencil poised Ovef piece Of write down the Of everybody play with Put the know column people slightly in anotl the Of the you Ike best Those stars AlAA nnnnlna Aaanau nn.hn nMI
Evening star., 1946-03-10

handsomer Magic Feed ink flooding
ing in a of course
Smooth treamined design! Citerng round develtoo
deepPocket
barrels dubonnet blue Matching Penclfe
points eamachine .Compar
in 1T lEAvTn svndoyN
AMI hen lin hArE- WednadoyN -
Evening star., 1946-12-05

Shown here are only few OF many super values you
shouldn't niss-things you've wanted and needed-every
one guaranteed satisfaction money back Come in
the new store and get your share Of these big buys
Some stocks limited Come early for best selections!
Evening star., 1946-12-09

The week of December S to II
has been set aside as National
Nutrition Week. The war years
I'm sure, made all of us more nutri-
ton n-conscious than ever before In
history. Every one from the man
in the street to the scientist In the
laboratory made it their business tc
learn more and more about nutri-
ton. We gave more time ano
thought to the foods that were best
to eat and WHY they were the
best.
AS we prepared ourselves for wal
food moved up into front-rank Inn
portance. We started to plan our
meals around the "basic-7." On
every side radio, newspapers and
magazines all joined to spread the
story Of the Importance OF q we'll
balanced diet. We found there were
certain must" foods that had to
be eaten regularly to make and
keep the body in q healthy condi-
ticn. Food industries put more
scientists, nxtritionists and agrtcu-
turists to work In their laboratories
to improve their products. To make
a good product they realized the
value OF the quality OF the raw
material. After all. the food we eat
depends on the soil upon which it
IS grown. The soil wears out, the
food is lacking in essential elements.
The soil must have nourishment to
produce, the animals that supply
our meat and dairy products need
balanced rations, it goes on in an
endless cycle. It's like well-staged
play, you see the finished produc-
Evening star., 1946-12-09
By the Chef

becomes blended into the different
part Of the "solera" to which 1t be-
longs. The "soleras" are different
classes of wines used by the shippers
to blend in such q way that they
may offer q number OF types OF
sherry bearing their house name.
Sherries, therefore, can range from
the pale, very dry Amontillado
through the equally delicate Finos
down the scale to the rich dark
sherries usually sold under names
such as Oloroso. Amoroso and
brown sherry" There is also q
delicious, very light dry sherrylike
wine known as Manzanilla-a favor
ite OF mine-made some distance
from the Jerez district proper
Choosing sherry Is largely q matter
of personal taste-and the most re-
liable shipper. The very dry sher.
ries should be cool but not cold fol
serving, while the sweeter types
may be served at room temperature
A sherry midway between very dry
and sweet is the safest choice fol
cooking.
Port comes from grapes grown ir
the upper valley of the Douro, in Por.
tugal. It has for centuries been q
favorite British gentleman's after
dinner drink: much thought wa.
given to its breeding" and age. Ricf
Evening star., 1946-12-09

Model railroad building is no new
story to Capt. Robert Latham. Now
at Forest Glen after duty with the
Corps Of Engineers during the war,
he's produced scores Of them.
Nor is model railroad building q
new story to Mr.. Arthur Cehm,
president OF the Metropolitan So
ciety of Model Engineers. Along
with Mr., Jack Mason Of the society.
who heads the committee on vet
erans' work, they've set up weekly
instruction sessions at Forest Glen
with an eye to teaching veterans
the business OF bringing the coun-
tries railroads to pint size. The
local society, incidentally, has set the
pace for the National Model Engi-
neers' Society in its work with vet
Grams. The American Legion Is also
q party to the plan--a fund to
finance kits for the boys to work
with has been set up by Legionnaires.
The scheme works for the benefit OF
accomplished builders, such as Capt.
Latham, and for beginners.
Obviously, model railroad building
Is an art in itself, q much more in
tricate process than the layman
Evening star., 1946-12-09
The Great Fortified Wines

men, and noblemen, when an heir
was born, were In the habit Of "lay-
ing down" q number Of bottles Of
q certain vintage, which should
reach perfection at the same time
the young man came Of age. Tradi-
tion surrounds the old ports as
thickly as the cobwebs masking the
bottles. Usually the wine was forth
fed at the time of the vintage; was
shipped from Oporto two years after
the date when it was made; was
bottled where 1t was shipped as
soon as 1t arrived, and given time
to age properly in the bottles. There
are white ports, ruby ports and taw-
ny ports-but the real thing is sim
ply port" Age Is what counts.
Madeira, Of course. is made from
grapes grown in Madeira-very
special grapes grown just for the
purpose. Malmsey is the sweetest
Of the Madeiras-which makes 1t
mighty sweet. In the old days, we
are told, clipper ships took casks
OF Madeira around Cape Horn on
their trading trips-the sea voyage
and shaking was believed to help the
aging process. Madeiras was priced
accordingly-the most times round
the Horn" brought the biggest value
Like port and sherry, the quality OF
the Madeira you buy nowadays de-
pends largely upon the firm re-
sponsible for its making.
Evening star., 1946-12-09
Nutrition
Rn Yiolef Faulkner

ton but seldom stop to think Of
the hours of labor that went on
behind the scenes to make it so. 8
Even during the chaotic was
years the research departments q
colleges, Government agencies an5
industry were busy developing new
products, new and better methody
of preparation, new means Of food
preservation for the postwar world
The results of their exploratory
work means better food on our ia
bles today-a better fed and happie1
Nation.
Check your food habits and SEQ
il you measure up. The following
table is the yardstick of good nutri-
ton as set up by the Bureau Of
Human Nutrition and Home Eco
nomics, United States Department
Of Agriculture.
THE BASIC z FOOD GROUPS.
Leafy, green and yellow vegetables
One or more servings daily.
Citrus fruit, tomatoes, raw cabbage
One or more servings daily.
Potatoes and other vegetables and
fruits-Two or more servings.
Milk, cheese, ice cream-Children.
3 to 4 cups of milk. Adults, 2
or more cups Of milk.
Meat, poultry, fish, eggs, dried peas,
beans-One to servings daily.
Bread, flour, cereals whole-grain-
Every day or enriched.
Butter or fortified margarine-Some
- daily.
In addition to the basic Z eat any
other foods you want.
Evening star., 1946-12-09
Bv Betty Miles

might suspect. Capt. Latham tells
us that ardent builders set their
models up on tracks, and build
authentic locales around them. A
real model builder literally builds
from scratch, even to the business
OF turning" the wheels. The
models, Of course, are patterned after
trains actually used by various fail-
road companies.
Capt. Latham has built model
engines, model passenger trains and
model freight trains. At present
hes making trains on the o gauge
The details on the trains are fasci-
nating-tne floors and roofs OF some
freight cars are scored, the doors
slide open in q realistic manner. TIT
sometimes necessary to paint sep
arately each piece making up the
car. The scale OF the cars is
accurate, there are air cylinders ur1.
der the cars, and the trucks are fully
sprung. When travelling on q track
the mechanism Of the cars Is con-
structed SO that the same devices
used on real trains to prevent de-
Evening star., 1946-12-09
COCONUT JUMBLES;
PALMETTO CAKE.

From Mrs. e. J. W, Washington. J
I have had numerous requests for
the recipe for coconut jumbles again
this year, so herewith Is the one
which, believe, was published in
one of your earlier editions, the
date of which I do not recall. The
one I have been using lately is
doubled in quantity and makes about
100 cookies.
Coconut Jumbles: One-half pound
butter, 2 cups fine granulated sugar,
grated rind of q oranges, juice OF
one, about tablespoonfuls; "a tea
spoonful salt Cream the above), add
II whole eggs and extra yolk, 3h
to cupfuls pastry flour a If COCO
nut is moist), 4 scant teaspoonfuls
ba.ing powder, grated coconut,
about cupfuls.
Mix thoroughly, pastry should be
medium stiff. Spread in pan and
place in icebox overnight. Slice IN
inch slices, cut same into pieces
and roll in Ak sugar about the
thickness of small finger, make into
ring. place about 2 inches apart
on baking sheet and bake in oven
$50 degrees about IL minutes.
These are very crisp and tender
and most delicious.
Palmetto Cake: Make as. pound
cake. One-half pound butter, 1h
cupfuls fine granulated sugar, "
teaspoon salt Cream together); add
6 eggs, one at a time, mix well, al
ternating with 2A cupfuls pastry
-four, sifted 8 times, with 2 scant
teaspoonfuls baking powder; add !
freshly grated coconut, Teaspoons
fuls rose water. " pound Sultana
Evening star., 1946-12-09

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. Betsy Cast0eU
Evening star., 1946-12-09

/ We come now to the fortified
Wines that are Of greater
strength than they would attain
naturally. Brandy, which is q dis
titled wine, is added to them before
or after the completion of fermenta-
ton. The three types that we know
the best are sherry. port and
Madeira.
Sherry is white wine which has
been fortified after 1t has fermented
The best is made from grapes which
grow In the incredibly poor chalky
soil in the extreme south of Spain
around Jerez. Shakespeare called
Jerez ''sherris it is said, thus
evolved the name sherry for the
wine.. The fermentation Of the
sweet grape juice goes on in the
usual way up to a certain point. At
this stage the experts take over
tasting carefully from the different
casks Of wine made at the preceding
vintage. They decide which ones
will make the best sherry, and pro-
ceed to add brandy to those casks
permitting the wine to finish fer
mentation. When it has done so, II
becomes vino de anada";; the ex-
pert intervenes again, tastes the
wines, and decides to which class OF
sherry each is likely to belong. The
wine then goes into vats or tunS
containing wines Of similar type
made in former years, and there II
Evening star., 1946-12-09
What's YOUR Hobby?

railing, and 30 forth, are repeated
in the smaller models. Another
sign 81 the authenticity aimed at
In this hobby-the captain showed
us one car, = miniature from
the Canadian National, In which
the number on the car Is actually
taken from q series used y that
company.
Comparing his hobby to other
popular hobbies and pastimes, Capt
Latham pointed out that 1t Is
comparatively Inexpensive. The
initial outlay for . kit containing
material for i car--b not too high
and affords hours of absorbing work
There's also . magazine, Mode
Railroader. devoted exclusively x
followers Of this hobby.
No respector Of ages Is the mode
railroad building bug. Capt Latham,
small son, aged 8, Is alread,
launched on building career.
What's YOUR hobby7 II you
hare one that Is unusual and
interesting, call Betty Miles at
National 5000, Extension 396-
| she'd like to hear about 1t.
Evening star., 1946-12-09
REFINISHING MAHOGANY.
From Mrs. G. T.. Alexandria, !

From Mrs. G. l., Alexandria,
For Mrs. G. A. K, Washington.
Yes, indeed, mahogany furniture can
be successfully refinished by an anna
teuf. I finished lovely old mahog-
any sewing table after cleaning ad-
vice from friends and an antique
dealer.
Have on hand a really good-grade
OF varnish remover. Two Pinch
paint brushes Cheap ones will do),
all the old rags you can find, putty
knife, garnet paper or the finest
sandpaper Cbe sure it's the very
smooth Variety. Thoroughly re-
move all the old varnish, following
directions on container. AS it
softens, scrape carefully with the
putty knife, wiping it each time on
newspaper or bags. If your piece
has drawers, it's best to start with
that, removing pulls If possible and
doing them separately. Removing
the varnish can be very arduous
Job and I know of no short cut. Be
sure to use plenty of the remover.
When the varnish is all of, wipe
carefully every inch of surface with
an old rag. Apply alcohol, the de-
natured variety, available at hard
ware stores. Clean thoroughly with
this to remove any last trace OF re-
mover. Then, when your piece is
Immediately clean and dry, rub
with the garnet paper on all exposed
surfaces. Do this vigorously until
the surface feels like glass. This
operation alone gave my table a
satiny finish. Again wipe thor
oughly to remove all particles Of
dust and grit.
There are several schools of
thought on the final finish. The
correct way, the lengthiest one and,
right now, the most difficult, is to
apply boiled Unseen oil every day
or SO for about six months. The
trouble with this is that linseed oil
is almost impossible to obtain now,
and it must be pure boiled linseed
oil. Nothing else will do. However,
If you are fortunate enough to have
Inseed oil, apply it thus: Brush on
with paint brush and let soak IN
thoroughly for several hours. Re
peat this simple process every day
or two, rubbing with a soft cloth
Evening star., 1946-12-09
sTuTrERING

from Mrs. II. S. H, Arlington.)
IN answer to Mrs. r. Z. W., Arling-
ton. Please have her call me or so
to 'The District Speech Clinic. 1924