davidaulloa/AmericanStories huggingface dataset:
Milford chronicle., 1946-08-16
MILLSBORO

Mrs. Sallie |. Ellis has been suf- ,
fering from a very sore foot caused
by stepping on the prong of pitch
fork three weeks ago.
Martin Jones of New York has
been visiting his aunt, Mrs. Annie
Quattlander.
Mr.. and Mrs. Jesse +. White, of
Philadelphia are spending vaca-
tiOn with Mr.. and Mrs. Harley p.
White.
Mr.. and Mrs. l.. +. Sipple are
spending their vacation at RehO-
both Beach.
Mr.. and Mrs. +. S. Cordrey and
Mr. and Mrs. Preston Outten were
visitors of Mr.. and Mrs. William
Short at Rehoboth last Sunday.
Mr.. and Mrs. Wilbur Shockley
and Miss Barbara Shockley of
/ Rochester. \. V, left Sunday to go
home after visit here with Mrs.
Matte Shockley
Mrs. Virginia Williams and small
son, John have been spending some
time with Mr. and Mrs. George S.
Williams.
Mr.. and Mrs. Carlton Lingo are
spending the summer at their sum
mer home on Indian River.
Announcement has been made Oi
the marriage of Miss Artie Jane
Berg, daughter of Mr. and Mrs.
Harold Berg to Layton Revel. son
of Charles Revel. VINO lives near
town. Mr.. and Mrs. Berg and child
rem lived here for several years but
lately moved to Snow Hill.
Miss Marian McCahe has been
visiting her parents. Mr.. and Mrs.
Edward H. McCabe for two weeks.
Mrs. Alton Moore is confined tu
her home suffering from Il broken
toe
Mr.. and Mrs. Walter Jarman Of
SchwenksvilIe. Pa. are spendin2
this week with Mr. and Mrs Robert
Coffin.
Rev. and Mrs. j. Edward Layton
of Holly Oak have been recent
! guests of Mrs. T.. f. Carey ST..
The body of Mrs. Belle f.. John
SON, wife of the late George W
! Johnson was brought from Phila.
for funeral services and burial ui
= August LIST Mrs. Johnson was tn,
: daughter of the hate William ant
Jeanette FOsque and lived neal
= FrankfOrd until her marriage
After the death of her husband
Mrs. Johnson sold her home her,
on Main St, and went to Phila.. (,
live where her -four daughters ais,
have homes. She was born Sep
tember 25. 1859 and spent a wei
lived, useful life. Funeral service
were held in Phila.. on Wednesda
afternoon and for her friends her
q service was held in Hickman
Funeral Parlor on Thursday. Th0s
who came from Phila., to attend tn
burial We're Mr.. and Mrs. Cause
- Lotland. Mr.. and Mrs Edgar SIM
Ter. Mr. and Mrs. Howard Haddocl
Edgar Simpler and Leona Simple
II Mrs. Ronald Joseph. Mr.. and Mr.
Brinton Hickman. Miss Clara JOIN
lc son, Mr.. and Mrs f. s. Johnson {
II Wilmington, Mrs. l.. G.. Bailey an
~ Mrs. Robert NOgel of Allentown
Pennsylvania.
Mrs. Virginia Nichols and dauel
m ter Harriet have been receI
guests of Dr. and Mrs. W. B. a
le kins at Rehoboth
DR.. and Mrs G.. V. Wood an
y Davis Wood are spending their \;
cation at the Log Cabin at Ocea
is City. Md.
Milford chronicle., 1946-08-16
WARNING No. ,
Supplementary to Poem OF
Last Week.

by r. A. Hall. Milford. Del.
You watch the sun soar in the
morning
Watch it climb up in the sky
That should be to you warning
TO you that some day you must
die.
You've an appointment alone with
Death (Ieb. 9:2O
And you'll be there right on time
God one day will stop your breath
(Some how I'll make this warning
rhyme).
You may not hear His voice from
Heaven
To you He speaks though just the
same
Time and again the warnings Civ
In the Blessed Book signed by His
name GIoly).
In the Book of Hebrews. chapter
nine.
Twenty-seventh verse speaks to
you
II tells that there's a given time
That God will sure be calling you,
too.
Today is the Day OF your saliva
ton q Cor. 6:2)
Seek it now while yet You may
Or you will meet at last Damna-
ton
On that fearful Judgment Day.
God is love and He loves You tJohi
3:l6)
And in rhyme I'm asking why
You won't learn to love Him, TOO
Turn. Sinner. turn, why VIII y'
die? (EZek. lS:3lD j
Milford chronicle., 1946-08-16

Classified Ads gets resul,o
Milford chronicle., 1946-08-16
over An Open Fire

l. kabnbs Clamb. beef or vrall
bnttcrcd rolls-rclish Spanish Ii
ma beans chocolate cake
= Pigs in blankets kidney bean
salad carrot sticks jelly roll.
3 Biscuits on Il stick stuffed with
cookies
Milford chronicle., 1946-08-16

Alfred Sipple stationed now al
Camp Lee. Va. Is home on a l4-day
tulough with his parents. Mr.. ANA
Mrs. c. +. Sipple.
On Sunday. Aug II. Mr.. and Mrs.
}. X. Rogers. Jr.. entertained with
a surprise dinner party Mrs Emma
Harrington and Mrs. Mary Kelley.
II being Mrs. Harrin2ton's birthday.
Mr.. and Mrs NJ. c. Hovey We're
recent visitors at Slaughter Beach
Miss Dorothy Warren spent the
week at Rehohoth as guest OF Dr
and Mrs. w. c. Prouse
Mrs. George Morrison of Gerrcms-
boro. \. c., has been visiting hey
daughter.M Bette Dill. Mrs. Dill
and daughter, Mary. returned home
with her for visit.
Rev. and Mrs. w. Wills and chill.
dren OF Chicago. ILL.,. are spending
the month with Mrs. Wills parents.
Rev. and Mrs ID. f.. Wood. ON sun
day morning. Rev. Wills preached a
very line sermon. Special music. Il
duet by Rev. and Mrs Wood and Mr.
Watson Belts Dodd. son OF Mrs
Jeanette Il. Dodd, accompanied at
the organ by Miss Sylvia T.. Dodd
was enjoyed by all.
The town young people gave i
muSlcal program for the Fc.tol
Grange on Monday evening. Mr.
Watson Dodd SANG TWO solos, Syl.
VIA Belts Dodd rendered pian,
solo; Miss Emily Norris and Char
lottcc l-indalc sang 4 duet and Mr.
u. \. P"try, FELTON, School Princi
pie, was the speaker Of the evening
Milford chronicle., 1946-08-16
Outdoor Meal Time

Outdoor meals are summers
favOrites For city dwellers they're
an escape. and for the country folk
they're part OF the weekly schedule.
A picnic shelf III your cupboard
will make last minute plans SO sim
pie Paper plates cups and napkins
along with wooden forks and
spoons can he kept on the picnic
shelf. too. Canned meats, relishes.
and spreads are always useful.
Some OF You have long handled
forks. spatulaS. thermOs jugs. and
charcoal stoves which you use eS-
pecially for such outings. Somehow
our appetites are bolstered at the
thought OF the meal, for cooling
fresh air and picnic foods give
mounting anticipation for the food
to come.
The picnic menu for summer
evenings should be worked into the
. days diet with some fOrethOu&ht
With food supplies as they are and
/ the need for sharing food Il COntin-
! uOns problem. the picnic menu must
be planned as carefully as other
! meals of the day
Milford chronicle., 1946-08-16

Back of Mr. Wallace, but not
very far back, is the Political Ac-
llon Committee with It's Sc 600 900
political sIush fund,
Evening star., 1946-04-25

plant and caulifiower also excellent.
For the fruit caters there are quite
good honeydews from South Amer
ica, more bananas, pineapples, all
the citrus fruits except lines and
tangerines. Pink rhubarb from
nearby sections as well as the espe-
cially fine type from Michigan is
here for your spring tonic"
Strawberries are coming in now
from the Carolinas as we'll as from
Louisiana. Apples have almost
disappeared from the markets.
Meats will be scarce again this
week, with beef about the same as
last week end, lamb still short, veal
only fair, and all pork items shyer
than ever. However, you can
choose from turkeys, ducks or
chickens as q substitute. Eggs
are very plentiful, in all grades, and
sizes. -.
Cheese supplies are only fair, but
there seems to be a good bit of cot
tage cheese still around. Butter
and other cooking fats and oils con-
tinue short.
The biggest shad run of the sea-
son is expected this week end by fish
dealers. Other fresh fish expect
ed to be plentiful include croakers,
trout, Boston mackerel, butterfish.
herring and white perch. In the
fllleted line we have cod, sole, houn-
der and haddock. Some markets
will feature fresh swordfiSh steaks.
|. Luxury items-a very little raw
shrimp, clans, Holsters, crab meat
and soft crabs.
Evening star., 1946-04-25
By Betsy CaseeH
Women'S News Editor

causes coagulation - and there's
your rubber in neat, white ball.
OF course, lots of other things
happen after this, but you can see
now just how important that soap
powder is in producing the rubber
in its first stages. So, the next
time you have to leave the grocery
store without package of precious
soap powder, chips or fakes-don t
be too bitter, remember they may
be around your waist. giving you a
pretty figure, or on the wheels of
the car carrying you and your bun
dies home. And-don't forget,
here's another reason for salvaging
all the fats that you can; the more
fats the more soaps, the more
glrdles and the more tires!
Here and there in local
markets.: Produce stalls hold the
spotlight for abundance and va
riety. Plenty of fine asparagus
from both California and the Caro-
linas, tender golden bantam corn,
lots of onions, cucumbers, tomatoes,
small but of good quality, and a
whole family of greens that includes
rape, poke salad, dandelions, COL
lards. spinach, kale, mustard, etc.
. . Peas and snap beans especially
good. =. Limas, green peppers, Gel
cry, and all the salad bowl ingredi-
ents are recommended. Mush-
rooms, celery cabbage, broccoli, egg
Evening star., 1946-04-25
Dinner Hit

To prepare gravy: Measure 5 table
spoons chicken fat into saucepan.
Add tablespoons -four, stir over
low heat until bubbly. Add 3 cups
chicken stock, and q cup top milk
Cook, stirring constantly until
thickened, boil about 5 minutes.
Season to taste with salt and pepper.
Add chicken and heat until gravy
is bubbly. Meanwhile, prepare
dumping mixture.
To prepare dumpIings: Mix and
sift together 2 cups all-purpoSe -four.
4 teaspoons baking powder, q tea
spoon salt into mixing bowl. Add "a
cup finely chopped parsley or water
cress. Beat egg and combine with
"a cup milk, then mix quickly with
-four mixture. Do not stir smooth.
but have the dough rather rough.
Add to tablespoons milk If
dough Is too stiff. Dip spoon into
simmering gravy, then into dough.
Drop rounded tablespoon Of dough
into gravy, dipping spoon into gravy
for each dumpling. Cook covered
Is to 20 minutes.
Yield: Serves chicken for s to 3.
about 31a cups gravy, and II me
dunn dumplings.
Evening star., 1946-04-25
Report to the Housewife

Before I give you a quick round
up on local food markets, Id like
to tell you that story I promised
You last week-about where lots of
your soap powder is going these
days
It's going into new tires for your
car, into two-way-stretch girdles,
into garters, into rubber drain mats
and sink scrapers, into hose for
your lawn and garden, into shower
caps and rubber gloves, into the
many unseen gadgets and hidden
parts of the thousand and one
items that make your housekeeping
and daily living easier and more Sc
cure.
For powdered soap is essential in
the making of synthetic rubber.
On my recent vacation I spent a
day going through a great syn
thetic rubber plant down on Lake
Charles, in Louisiana. / saw it
all, from the refinery where the
crude oil was started on its way to-
~ui Sto bSSohllilS llll ouSll JllS
intermediate butadiene plant, where
science has mingled chemistry and
machinery to pick up just the vital
butadiene from the oil sending the
rest back to the refinery to become
aviation and motor gas, 20 the
copolymer plans where the rubber
actually materializes.
And it was there that the SOAP
powder came into the picture. Great
sacks OF it are stacked up in enor-
nous rooms, waiting to be dumped
INTO hopper and piped to a MAN.
moth affair that seemed a cross be-
tween a giants washing machine
and a Gargantuan dover egg beater
where, in specially treated water.
the soap is whipped to a huge bub-
BILE bath. When just the right con-
sistency, the liquid soapsuds 60 to
another monster vat, where they are
used to force the blending of the
hutadlene and other chemicals into
An emulsion. After more sWishing
and stirring, the liquids 60 on
through pipes to meet another spe-
cially treated type Of which
Evening star., 1946-04-25
Frozen
Sweets

Frozen desserts are among Amer
icas favorltes. And now that pas
Tles and cakes are more or less
out for a while, we will do we'll to
indulge in more of the ices" and
similar concoctions.
Take fruit mousse. for instance
Use cupful of crushed strawberry
pulp, canned peach pulp or any fruit
you Ike. Mix it with u cup of
powdered sugar and season it with
little lemon juice. Fold the pulp
into cups of heavy cream, whipped
stiff. Add teaspoon of vanilla.
Put in a mold. pack in ice and salt
and freeze for about 3 hours OF turn
into your freezer tray and freeze 2
to hours, until it is firm. Don't
Stir the mixture, of course, during
the freezing process
Then there's butter pecan ice
cream that the children and the
men of the family will love. Make
1T by blending about p cup of
sweetened condensed milk with 2
tablespoons of melted butter. Stir
in y cup of water and season with
teaspoon of vanilla. Fold in cup
of whipped cream and = cup of
chopped pecans. Freeze in the
freezing tray at coldest tempera-
ture, stirring twice during the
freezing period.
And there is frozen apple sauce
cream that is delight. Just take
\ cup of sweetened strained apple
sauce and pep it up with a little
cinnamon and nutmeg. Add a tea
spoon of melted butter, 2 teaspoons
of lemon juice and 2 tablespoons of
sirup from preserved ginger Let all
chill well. Then unfold in cup of
whipped cream and freeze in tray
until firm.
A pretty dessert is raspberry
parfait, made by filling parfait
glasses quarter full of raspberry
favored gelatin, dissolved according
to the directions on the package.
Let set until firm. Then fill the
glasses with rather soft vanilla
cream and top with whipped cream
and bit of maraschino cherry, You
can use any flavor of gelatin you
wish and have an effective. light
and very good dessert. Watch your
figure thought
Evening star., 1946-04-25

Styles Of food may come and 90
but a wholesome, savory dish as
chicken and dumplings is always a
prime favorite. And now, with the
plentiful supply, stewing hens are a
good buy. For sophisticated touch
serve bubbling hot steWed chicken
in individual casseroles, each with
its dumping. No bread or other
starchy food will be needed.
A different and flavorful note is
achieved by adding finely chopped
parsley or Watercress to the basic
dumping recipe-besides the subtle
flavor, the green "dots-and-d -dashes"
give colorful bits of garnish needed
for plain stew Select plump hen,
about pounds in weight, for stew
ing. Disjoint and cut up.
To stew chicken: Barely cover
chicken pieces with hot water. Add
Ia teaspoons salt, l carrot, l me-
dium onion, l rib celery, 5 cloves, 5
peppercorns, bay leaf, cover and
simmer until meat is tender, 21a to 4
hours, depending on age and size of
bird. Do not boil. When done, re-
move chicken, strain stock, skim off
fat
Evening star., 1946-04-25
Readers Clearing House

spoon soda Add small amount
at time, beating we'll Add figs
and p cup chopped walnuts and
blend. Bake so minutes at $50 de-
2rees.
In reply to Mrs. J. P. D. about
feeding her 2-year- -old son. l have
a little boy years old and / feed
him exactly what We eat except
for corn, nuts and pork. He hasn t
eaten baby soups for over a year
and he was just 2 last week. My
standby for lunches are popular
canned soups - chicken, noodle
vegetable, green pea, etc. He loves
saltines with peanut butter in be-
tween with the soup.
X y x
ALLIGATOR SHOES?
From Mrs. J. L. c., Falls
Church. Va
Do any of you good readers know
how l could have alligator skins
made into shoes?
ACKNOWLEDGEMENT.
Information sent in By the fol-
loDing has been tOr,Darded to the
Individuals for aDhom it aUaS in
tended:
Mrs. r. c. L., Bradbury Park,
Nd: Mrs. E. K, Greenbelt. Mrs.
NJ. B., Bethesda: Mrs. G. w. s.,
Mrs. G. w. E., Mrs. H. A. M,
Arlington: E. B., Mrs. F. D.,
Mrs. L. H., Mrs. w. F. c., Mrs.
G. S., Washington
Our thanks to these readers
Evening star., 1946-04-25
Batter Cakes

True Virginians won't mind the
restrictions on white hour when it
comes to hot breads and cakes.
They've always preferred white corn
meal anyway! Their spoonbread,
batter bread, griddlecakes, hoecake
corn pone, scratch backs, hush pup
pies and so on have been favorites
chosen for their goodness even when
the finest of fine white f1ours was
available in lavish quantity.
Among the best of the griddle
cakes are the Virginia corn meal
batter cakes:
sift l heaping tablespoon of wa
foreground white corn meal with u
teaspoon of salt and stir in l cup
of sweet milk. Cook for five min
utes, stirring all the time Then
beat in l whole egg. Bake on a
lightly creased griddle in cakes
about z inches in diameter. They
should be thin and lacy at the
edges when done.
Evening star., 1946-04-25

The menu planner needs only =
new lease on imagination, \ supply
of American cheese, rice, milk and a
few seasonings to prepare any num-
Der of interesting new meatless
dishes. Mild or strong. cheese adapts
itself readily to many appetizing
dishes.
Cheese combined with bland GER
cal products such as rice, macaroni.
spaghetti or noodles makes palatable
main dishes suitable for luncheon
or dinner And, in addition, cheese
adds nutritious goodness to the
meal-for cheese contains most of
the food essentials found in milk.
Because there is no waste in pre-
pairing cheese for the table, it is con-
venient as well as economical to
serve. The versatility of cheese
makes menu planning simple for
it fits into any course-from soup to
dessert. To meet any emergency
keep supply of cheese on hand as a
staple food item in your kitchen.
Evening star., 1946-04-25
CHEESE PATTIES

CHEESE PATTIEs.
J tablespoons butter or meat drip
pings.
l tablespoon chopped green pep
per.
tablespoon chopped onion.
3 cups cooked rice
n cups grated American cheese.
/ tablespoon chopped pimento.
l egg, beaten.
q teaspoon salt.
Dash black pepper.
Fine dry breadcrumbs.
3 cups creamed peas or celery.
Melt butter in top part of double
boiler; add green pepper and onion
and simmer over direct heat for 5
minutes. Blend in rice, and cheese
and pimento, and heat over hot
water until cheese is melted, stirring
occasionally. Fold in beaten egg, salt
and pepper, and COOL Shape into II
patties of uniform size, and dip in
breadcrumbs. Pantry pstties in but
ter until golden brown. Serve with
creamed vegetables. Serves 6.
Evening star., 1946-04-25
MILDEW STAIN;
EIDCE

from Mrs. A. G. D., Frederick, Md J
To Mrs. H. O'C., to remove mil
dew from white or embroidered in
color scarf, try sodium perborate, a
mouth preparation. I have used it
on a stain that was several years
old, also on white uniform and
it worked in both cases. 1 used
1t as paste and soaked the scarf
in water bath as we'll l repeated
the treatment on the scarf. l used
the regular bottle of sodium per-
borate and did not use very much
out of the bottle. I do not have
special directions, but it is used in
large cleaning plants and an en-
ploye told me about it.
/ make a paste of the perborate
and water, on the wet scarf and
uniform and put them in the sun
soaked the scarf a few hours
in perborate and then made a paste
of the same and again put it in
the sun very wet.
Fudge: Two squares chocolate, !
cup brown sugar, cups white sugar
pinch of salt, cup milk. Stir thor
oughly, put on low heat for awhile
and then on little hotter. Do
not stir. Cook until a soft ball
forms in cold water. Put a "a pound
butter and teaspoonful vanilla and
let stand without stirring until cold
Then beat until the glossiness dis
appears and pour quickly in creased
pan. Mark in squares.
PAINTING CEILINGS:
CONSERVATION HINT.
From L. p. A., Washington
Mrs. r. M. w. asks if there is a
trick to painting ceilings so that the
paint won't run down the arms. OBJ
servation of painters shows that
they get the brush as full as possible
Evening star., 1946-04-25
Recipe Roundup

II you used to like your chicken
la king or chicken hash served in
rich, short pastry shells, don't de-
spair now that the -four for such
dainties is not available. Use potato
cases instead!
For years the Ritz Carlton Hotel
in New York has made specially of
just such a dish, which also features
eggs and is known as Eggs Suzette."
1t has been a favorite luncheon treat
with guests of the hotel and I am
sure you would find it very popular
for ladies' luncheon or for mixed
buffet supper.
Scoop out the inside Of one baked
potato per person. Fill the potato
she'll with chicken hash or chicken
la king. Put a border of mashed
potato around the edge. Now put
a poached egg on top, cover with
sauce Mornay and brown in the
oven.
In Paris. before the war. Prunier's s
served delectable salmon, braised
in white wine. An Alsatian wine
was the preferred type, but you may
use any one of our very dry, good
California white wines to achieve
the approximate result.
Get about pounds of salmon
and put it in a baking pan with
some carrots, thyme, bay leaves
parsley. chives. chervil, pepper and
salt Pour little water and lemon
juice over it.
Now add the contents of two full
bottles of dry white wine. This
should cover the fish. If not. more
must be used. When the fish has
Evening star., 1946-04-25

and then tap it gently several times
against the inside of the paint pail
to remove the surplus Don't use a
dripping brush on ceilings, or any
where else But even SO, painting
ceilings is not tidy job, though
this trick helps
Crumb pancakes: Grind or roll in
to coarse crumbs enough stale bread
TO fill a pint measure and pour over
them enough hot milk and water to
mash them into a smooth batter
You will probably need a pint of
liquid. Now sift u cup of -four with
l teaspoon of baking powder. Il tea
spoon of salt and a tablespoon Of
sugar, and stir into the first mix
ture. Add tablespoons of melted
fat and l well beaten egg, and bs e
at once on a hot griddle. II the
griddle is smooth aluminium one,
it need not be creased The batter
should be a little thicker than for
ordinary pancakes, and these cakes
should be baked little more slowly
and little longer This recipe
makes Is medium sized, light,
wholesome pancakes
Evening star., 1946-04-25

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, Womans 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., 1946-04-25

cooked to tenderness, but not to the
stage of falling apart, remove it
carefully and let the broth simmer
along until it is reduced greatly.
Then add about half as much
cream as you have broth and thick
en- it with little butter rubbed
into -four. Pour the sauce over the
salmon in a dish and garnish with
parsley and sprigs of fresh chervll
if you have it.
Had a turkey lately? And have
you still got some that you want
to use up, but can't think of any
thing new and diverting offhand?
Then make a turkey salad, la
Picadilly.
Take cupful of diced turkey
meat. both white and dark. Sea-
son it we'll with salt and freshly
ground black pepper. Mix it with a
cup of Swiss cheese, cut in cubes
or Jullenne strips, and 2 cups Of
diced cooked beets
Now add 2 cold boiled potatoes,
cut in cubes, and one chopped
pimento. A cup of shredded ro-
maine. tablespoon of minced wa
tercress and teaspoon of chopped
chives go in last. Then the salad
is tossed well with a tart French
dressing and served, nicely chilled,
in a bowl lined with garden lettuce
leaves.
Note: There is no celery in this
one-and vast improvement you'll
find that, too!
A Swiss steak can be a truly de-
lectable thing if cooked with skill
and imagination. Suppose. for in
stance, that you take about 2
pounds of steak. either round or
flank, and sprinkle it with a little
water. Sift some -four into a bowl,
dip the steak in and press as much
-four as you can into the meat.
Put some drippings into a frying
pan and when it is sizzling hot. put
in the steak. Let it scar well on
each side.
Now grease a casserole we'll and
transfer the Drowned steak to that.
Put cup of water into the frying
pan in which the steak was Drowned
and bring the water to boil.
Scrape the pan while this is going
on to loosen up any steak juices
that may have stuck to it. Then
pour this boiling water over the
steak in the casserole.
/ Toss in l chopped onion and
can Of tomatoes and season with
salt and pepper. Bring to a boil.
Then reduce heat. cover the cas-
serole and let steak simmer for a
couple of hours Serve with mashed
potatoes or fried corn meal mush
cakes,