davidaulloa/AmericanStories huggingface dataset:
The Wilmington morning star., 1947-03-28
Eva Conway
Mr. Johnston
Married Here

,dss Eva Catherine Conway,
..,ohter of Mr.. and Mrs. Charles
conaway of Wilmington, and
,,brey Cromartie Johnston, sor
Mrs. A. C. Johnston and the
W. Mr.. Johnston, of Clarkton,
I I,rp quietly married on Sunday
s 4sarnoon March 23rd at 4:3C
''.lock in the Cape Fear Presby.
.,s,an Church, Wilmington. The
s'',Ie ring ceremony was used.
'o Dow, Russell Caudill, of vii.
,ington, officiated.
nlT Tbe bride and groom spoke
aair VOWS beneath an improvised
M Of southern smilax, with
'..k ground of pines and lighted
''s%ndelabras, flanked by baskets
q white giadioli, snap dragons
'I prior 10 the ceremony, Mrs,
rio Trawick, Of Wilmington
aiayed a program Of nuptia.
la',sic which included Inter.
,nszzo", All, Sweet Mystery o:
,oye" and the Sweetest Stor,
Ever Ever Told. Immediately proceed
;.s the ceremony Mrs. Claude T
w IasSnston sang Thine Alone" ane
s4er the ceremony always
Tho traditional wedding marches
vere used. While the vows were
ssing spoken Clair de Lune" was
played.
ber father, wore a white satir
dress with fitted bodice Of
dutchess satin, with sweethear1
nsckline and fitted sleeves ending
IN a point over the wrist. The
skirt was gathered at the waist,
khA4N Ls--r .-- 49,
The Wilmington morning star., 1947-03-28
|NAN AIR POWER
THING OF PAST
One-time German Airfields
Will Be Devoted To
Growing Potatoes

BERLIN. March q -P-Many
OF the airfields from which the
German air force dominated the
skies of Europe for two years will
be devoted to potato crops this
year.
Quadripartite action of the four
allies has almost entirely wiped
out all traces Of the once proud
LuftWaffe and 1t. Col. Beverly E.
Steadman. chief of the air forces
branch Of the U. S. armed forces
division, says the disarmament OF
The Wilmington morning star., 1947-03-28
INFLAMMATION Advance
Vital To All Workers

alike must set their sights on
goals that are creative. con
structive and productive.
The potential trouble lurking ir
today's trend is that the facilities
and equipment can become ultra
modern while our social thinking
remains medieval. This we mus
avoid. II the current boom in edu-
cation does its work Alright, we
must develop a public which will
be sschooled in sound economics
and awake to spiritual values.
Only as these factors are added
to m~echanization can we be as.
sured OF higher standards Of
living and working.
END .
The Wilmington morning star., 1947-03-28
MAY STAGE RETURN

PARIS, March 27.-(P-Severa]
Paris papers today predicted tina
a speech which Gen. Charles de
Gaulle is to deliver at Bruneva.
Normandy, on March 30, may be
the signal for his return to active
politics.
The Wilmington morning star., 1947-03-28
MZ6m%

This Old-Fashioned Girl makes a
lovely decoration for your linens,
crocheted lace sets of the gil and
floWer-filed vases.
Pattern 7O44 has a transfer Of
one 7 x 10 inch and two 6 IL X IA
inch motifs and crochet directions.
Our improved pattern visual
with easy-to-see charts and photos,
and complete directions - makes
needlework easy.
Send TWENTY CENTS in coins
for this pattern to the Wilmington
Morning Star Household Arts
Dept, $50 W. 18th St., New York
II, N. Y. Print plainly NAME.
ADDRESS and PATTERN NUM-
Der.
JUST OUT! The NEW 1s47
Alice Brooks Needlework Book.
Send Fifteen Cents more for your
copy-104 illustrations of designs:
crochet, embroidery, knitting,
home decoration, toys. Also print
ed in the book, a Free Pattern
for three kitchen accessories and
a bib.
The Wilmington morning star., 1947-03-28

Early in the 10Th century, Great
Britain had more than 200 crimes
punishable by death.
The Wilmington morning star., 1947-03-28

For Newspaper Service Dial 2-ssl1
The Wilmington morning star., 1947-03-28

The finest designing and craftsman
ship in the South will be found in
the merchandise in our store. Moth
ing has been spared to make each
item a source of lasting beauty and
quality.
Evening star., 1947-09-18
"THANK YOU NOTE,

I111A1VrA 1OO NO1E.
(From Fl. J. M, Washington.)
To Mrs. F. c., Washington. Thanks.
Mrs. F. c.. for your frozen custard
recipe. Made 1t today and it was
fine. I never miss reading RICH and
always enjoy 1t.
Evening star., 1947-09-18

A very good cranberry crop is
anticipated for the 1947 season.
While Massachusetts, contributes the
greatest quantity of these tart red
berries, Wisconsin, New York, Wash
ington and oregon also produce
their share of the crop. With ration
ing thing of the past and plenty
of sugar on the market, you can
serve fresh cranberries the way you
like them this fall.
Remember al those lovely fragrant
Chinese teas we used to have before
the war? Well, many of them are
back and once more you can enjoy
cup Of your favorite blend of an
afternoon. China Lapsang Souchong,
Jasmine, Ming Cha and Ming
Formosa Oolong to mention few.
Other nice speciality items I noticed
as was browsing around were real
water cheStnutS, packed in China,
for your Chinese dishes; pure
Spanish saffron (worth its weight
In gold, though, French mustard,
lobster bisque in cans, imported mar
rons, vanilla favored and packed in
heavy sirup; fresh raspberry Sauce
Melba for topping ice cream, pud-
dings or other desserts and real
honest goodness India chutney.
A new junior food in cans is pine
apple-rice pudding and for the sub
junior set strained pineapple
pudding.
If you are still sending food
packages abroad I'm told the most
popular items are rice, whole dried
eggs, canned butter, ham and bacon
In tins, vegetable shortening and
oils, preserves in tins, tea. dried
Evening star., 1947-09-18
Report to the Housewife

brown gravy full of beef goodness
Blend your fruit juices, the pos
sibilities are unlimited. Try apple
juice with the juice Of grape, plum,
peach, strawberry, elderberry, or
cranberry. etc. The apple juice gives
body and character to the blend, d.
luting the harshness of some fruits
and the overstrong flavor Of others.
Why is liquid sometimes lost
from glass jars during processing?
Loss of liquid may be due to cooking
food too short a time to drive out
the air that's in it before packing it
in the jars; packing jars too full;
leaving air bubbles in the jars; not
keeping pressure steady in a pres
sure canner; lowering pressure too
suddenly at the end of the process
sing period. Should liquid lost
during processing be replaced? No,
never open a jar and refill with
liquid. This would let in bacteria
and you'd need to process all over
again. Loss of liquid does not cause
food to spoil, though the food above
the liquid may darken. Respect
for vegetables was SO high in ancient
Rome that they even took distin-
guished family names from vege-
tables. Cicero was name taken
from cicer arietinum, which is Latin
for garden peas, while Fabius was
name taken from "faba," Latin
name for beans. A quick trick
for a cool, refreshing ice: freeze
can of tangerine juice in your re-
frigerator, cut into squares and
serve on top of fruit cups, salads,
or In cool drinks.
Evening star., 1947-09-18

RECIPES OFFERED.
from Mrs. E. B. R.. Washington. J
Here are some recipes not re-
quiring a great amount of meat or
expensive cuts. Incidentally, If
Evening star., 1947-09-18
By Violet Faulkner
Food Editor

fruits, and, of course, sugar.
The hot, rainy weather has played
havoc with many of our summer
vegetables, the late greenss have
burned up in the fields and will be
scarce until the new crops come in.
Corn and tomatoes are nearing the
end of their season; the quality of
what you do find in the market now
is not up to par. White and yellow
squash are also on the way out,
taking their place are the winter
varieties-the Hubbard and acorn
squash. Little pie pumpkins are
beginning to show up in the markets.
Black-eyed peas are still fairly
plentiful and will continue so until
the first frost. There are liberal
supplies of Long Island caulifower,
cabbage, beans, eggplant, broccoli
and carrots.
Most of our fruits are coming
from California these days, although
Pennsylvania and New Jersey are still
sending peaches: several varieties Of
apples to be had, the Delicious and
bright, deep-red Mcintosh are just
starting to come in.
X X x
HERE AND THERE: Even if
your menu doesn't include meat you
can still serve gravy.s It's the real
honest-to-goodness article itself,
a beef gravy in cans. This was a
new product that came on the mar
ket just prior to the war, then was
non-e existent during the war years
but now it's back again. Not gravy
eXtender or flayorer, but real rich
Evening star., 1947-09-18
Readers Clearing House

people want a change in food that
is also help to the budget. the best
cook book I know of is Cooking
Without Cans" by Betty Wason,
printed 1943 by Ruttle, Shaw &
Wetherill, Inc, Philadelphia, Pa.
Miss Wason, who now writes scripts
in Washington, Is former assistant
food editor of McCall's. She picked
up the recipes in her book from the
various European countries In which
she travelled as war correspondent
from 1889 to 1943. She has given
special attention to expense in pre-
pairing her recipes, so that the
cheaper cuts of meat are featured
throughout.
The recipe I'm inclosing for spa
ghetti may be the answer to one
reader Give forgotten her initials)
who was requesting one.
Recipes for four persons (cut In
half for two).
Curry of lamb: One pound chopped
lamb, l Glove garlic, / small onion,
x tablespoon curry powder, u tea
spoon salt, y cup water, 2 table
spoons fat.
Melt fat in a large skillet, add the
lamb, minced garlic, sliced onion,
curry powder and salt. Simmer un-
covered for IS minutes. Add the
water, cover and simmer an addi-
tional IS minutes. Serve over boiled
rice.
Beef strogonoff: One pound chopped
beef, any cut, 2 cups of boiling water,
l tablespoon fat, tablespoon -four,
| small onion, 4 tablespoons sour
cream, salt and pepper to taste,
Brown the beef in fat in a heavy
skillet, adding the onion, sliced fine.
Work the flour into the fat into a
paste, gradually add the boiling wa
ter. Allow to simmer about 80 min
utes, add the sour cream and SIM
mer for IS minutes more. If sour
cream is not available, cream blended
with water may be substituted.
Serve over boiled rice.
Italian Spaghetti Sauce: One
pound hamburger, inions diced
finely, l Glove garlic chopped, can
tomato soup, l can tomatoes (No. p,
u teaspoon cinnamon, "A teaspoon
chilli powder, u teaspoon salt, dash
of pepper.
Put tablespoon of fat in large,
heavy pan, add the onion and garlic.
Fry until tan. Add the tomato soup
and hamburger meat. mix and cook
Evening star., 1947-09-18

1t seems that back In pioneer
days, when travel was mostly afoot
and on horseback. with no filling
stations or restaurants around every
corner. the doughty soul who
tackled the trails had to pack his
grub with him. Often that meant
he had to lug 1t himself, on his own
back, and he had to be prepared for
possibly several days between habi-
tations.
So, q special portable soup for
travellers" was developed which
was, as mentioned, definitely the
first Of all bouillon cubes.
To make it. several legs Of beef
and veal were cut up. the bones
broken and all put In the enormous
kettle of the period. II the family
was prosperous and had COWS and
churned their own butter, q good bit
of that also went into the pot. Sew
eral heads Of cabbage went in and
some carrots and turnips.
Now, apparently. the kettle, over
a hot fire. was covered and the meat
and vegetables allowed to brown in
the butter. When the juices started
to flow. water to cover was added
and the whole set to simmering for
about five hours.
Then the liquid was strained OF
through a fine cloth into another
pan. This was set on the fire and
allowed to boil away to one-third
of the original amount. The re-
naming juices then were pressed
from the meat and vegetables, that
had been left simmering in the orig
inal kettle. This strong liquid, after
being strained, was added to the
soup. The mixture was allowed to
boil until very thick-all fat being
SKINNED as 1t rose to the surface.
When almost gluelike, the soup was
turned into fiat dishes, to a quarter
inch depth and allowed to stand
overnight.
1t was cut in small rounds, about
as big as q 5o-cent piece and put
in the sun to dry. (Needless to say,
1t was advisable to make this soup
in cool or cold weather.) When the
rounds were dry. they were wrapped
in paper and packed carefully In q
metal box.
When the wayfarer, with his box
OF soup aboard, came to a nice
brook, he could halt, build q fire,
boil some water in a panikin that
was part of his equipment, drop in
soup cake and have a fine,
Strengthening broth to urge him on
his way. Presumably he had salt in
his pocket to give 1t bit Of flavorl
Evening star., 1947-09-18
KNITTING PROBLEM?

(From P. A. M, Washington.J
Will you please tell me how to in
crease the size in knitting sweaters?
The books give sizes up to SO. I
want to make size A but don't
know how to proceed. There must be
some scale or rule. I shall be very
grateful for this information.
Evening star., 1947-09-18


Broled Cod FHIets Broiled Tomatoes
Eggplant Butter Rolls
Cucumber and Radish Salad
Caramel
BrOiled Filets
Lay fish. up a creased baking pan
with salad Oil melted butter and sprinkle
paprika Broi both sides until golden brownabout
minutes while cooking with oil butter
with led tomato halves parsley and slices of lemon
Smoked Tongue German Potato Salad
Glazed Carrots
Chocolate Ecairs
with salt
slices Mnce table
lightly together off all but about
vinegar and
strength taste Bring
boil and over potatoes Let stand about hours
SUNDAY.
Cranberry Juice
Broiled Steak Mashed Potatoes
Pan Crazy
Buttered Peas TOSSED Salad
Raspberry and Almond Mousse Coffee
Almond
whites
teaspo baking pint
salt red raspberries fresh,
Il frozen canned
teaspoon almond flavor
baking powder salt low until
spins dropped from Whip
sirup has stopped bubblng slowly
stiff
a mold freeze In
salt of electric refrigerator set at its colde point
serves SIX. BY V."
Evening star., 1947-09-18
The Chef Saws

The Romans thought the best
oysters came from Lake Lucrinus-
In the United States, every shore
thinks the best oysters come from
there. And it would be hard to
choose. for they vary greatly. from
the tiny Olympias OF the North
west Pacific to the enormous Lynn
havens of Virginia.
To me, they are all good and
could eat them the season round.
Now that they are officially back,
let's see If we can dig up some
new ways to prepare them-after
the top epicurean delight of oysters
on the half shell, Of course! Incl
dentally. although I have mentioned
this before, I should like to point
it out again, that the best way to
blend raw oysters and lemon is
not to squeeze the lemon juice over
the shrinking bivalve, but to insert
the tines OF the oyster fork into the
rind of the lemon and then, after
drawing them out, impale the oyster
thereon. You have the true gour-
met touch.
Here's a slightly more temperate
version of the famous Oysters
Rockefeller. developed by Antoine of
New Orleans. The original is made
with number of difficult-to- get
herbs and absinthe AS I loathe
absinthe and haven't time always
to hunt for rare herbs, I developed
this recipe which has proved very
good indeed.
Get some rock salt Cice cream
salt) and spread it over tin pie
plates to half an inch in depth
Use one pie plate per person. Put
your oysters, opened on the deer
shell, on the salt. pressing then
down slightly. Run the pie plate.
in hot oven for about 4 minute.
and then take them out. (The sal
keeps the oysters piping hot)
Make sauce Of cup of raw
spinach, minced and pounded to 6
mush with u cup parsley, u cur
spring onions (use some Of the ten.
der green part, too, a little sal
and lemon juice and tablespoon!
rolled bread crumbs as a binder
Blend in bit of cayenne and 8
tablespoon or so of butter. The
sauce should be smooth and rich
but not runny.
Put dab of this over each oyster
Top with slice Of bacon and re-
turn the pie plates to the hot oven
Cook until the bacon is done and
the oysters curled at the edges
Serve in the salt and pie plates
and watch out for burned tongues
This makes a wonderful main dish
for an informal supper or you may
use it as a fish. course or as the
starter of a formal dinner. Be
sure heavy enough plates are used
under the pie tins to prevent mar
ring the table. For looks. wrap
napkin around each tin so that
the sides cannot show.
Digging through some time worn
old books the other day, I ran
across the recipe for the granddaddy
Of all bouillon cubes and canned
soups. 1t struck me as interesting
so Id like to pass 1t along to you
Evening star., 1947-09-18

Contributions and zequests
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
Eve1.ing Star, Washington 4.
Views expressed in the Clear
ing House are not necessarily
those of The Star and, as it
is obviously impossible for us
to test all recipes submitted, we
cannot assume responsibility for
them. Refsv CastDeU
Evening star., 1947-09-18

! (Fr0n1 Mrs. Y. H. L., Waldorf
Would any of you readers know
how I can keep watermelons till
Christmas? I have been told that
they can be coated on the outside
with some preservative and kept in
a cool place. Would any Of the read
ers of your column give me this
information?
YEAST BREAD; POEM.
(Fronl Miss P. G., Gaithersburg)
would like to give a recipe for
yeast bread which is very economical
and remarkably good. We are very
fond of it.
Crumble u cake OF yeast into 2h
cups of lukewarm water. Add 2
tablespoons sugar and teaspoons
salt. Sift flour in until 1t seems to
be the right consistency. After add
ing about cup of flour, beat until 1t
begins to bubble before adding the
rest. Knead until it sponges back
into place as you knead it. Grease it
well and allow to double its bulk in
a warm place. When 1t has risen
work it down and grease it and
allow it to rise again. Then after it
has risen twice make 1t into loaves
or rolls as you desire.
Could I also send in a very nice
poem?
Il Such hse us ssforxesfu gs 1Ee fsy Tay 70 DAY
That even when we kneel to pray
Our prayer may be for others.
Help us In all We say and do
To ever be sincere and true
And know that ali we do for yoa
We needs must do for others.
Help us that we. may we'll discern
How best to use that which we earn.
" mnss mt hold but woaH s1s peter live
To others. .-
Il II II X
FRUIT CAKE?
(From Mrs. C. V. B., Siluer Spring. J
Do any of your readers have a
recipe for a good, moist, light Cor
wnite) fruit cake? And If these are
made ahead of time are they kept
by pouring brandy over them as the
dark fruit cakes?
n
YELLOW TOMATO PRESERVES.
(Fron, r. r. S., WGshington.)
Asked for by Mrs. E. c. W., Wash
|ington. One pound yellow pear to-
matoes, / pound sugar, 2 ounces pre-
served ginger, 2 lemons. Wipe to-
matoes, cover with boiling water
and let stand till skins come off
easily. Add sugar. Cover and let
stand overnight. In the morning
pour off sirup and boil till quite
thick; skim, add to tomatoes, ginger
and sliced lemons (remove seeds)
Cook till tomatoes have a clarified
appearance.
Evening star., 1947-09-18
ANSWERING S. o. S.
rom Mrs. J. D. B., Washington.

from Mrs. J. D. B, WaShington.)
Tread Mr.. T. r. BIS Washington
sos as to how one goes about
making French fried potatoes. May
try to help?
He made two mistakes, I believe.
He used a pot half the size of a
refuse can" and dumped In a
brand-new s108 can of shortening" :"
The pot need not have been so
large, nor the fat so much, unless he
intended cooking on a mass produc-
ton scale. Mr.. T. R. B., you started
off on exactly the right foot. The
peeling, cutting and soaking was
o. K, but next time try using a
4-quart lightweight aluminium
saucepan. Use the same brand of
cooking fat and heat to the smoky
stage, but only use half as much fat
as before.
7 use IL pounds in my 4-quart
pan, and I turn the burner on full.
Also, as an added precaution, I sit
the pan on the back burner, so I
won't accidentally tip it over. Next,
drain potatoes well. You did bet
ter than I do, by drying them. I
never bother. Now drop handful
into the kettle-the first few pota-
toes will cause the fat to bubble up
to nearly the rim, but the grease
won't go over if you don't put too
many potatoes in at first. Wait for
the foam to subside, and then pop
in the rest, few at a time. AS to
the time element, it takes 25 min
lltes, so just walk away and forget
them for 10 minutes. at the end of
which time, I stir them around
bit with a fiat egg beater because it
doesn't break the potatoes. After
you've turned them over. you may
forget them for the next Is minutes.
If you like them broWner, leave
them in longer That's all there is
to it. I have them quite often be-
cause they are so easy to fix, and
most men love them. Don't be
frightened. Try again and the best
of luck to you. Won't you let the
RCH know how you make out? I,
for one, would like to know.
X X X
RECIPES OFFERED.
from Mrs. E. B. r.. Washington J
Here are some recipes not re-
quiring a great amount of meat or
eYnersiye c1ltS Incidentally If
Evening star., 1947-09-18
When Flavor
Counts


IL cups sifted enriched flour.
2 teaspoons baking powder.
u teaspoon salt.
n teaspoon soda.
"a cup lard.
II cup sugar.
l egg.
l cup shredded bran.
IL cups mashed bananas.
l teaspoon vanilla.
u cup chopped nut meats.
Line bottom Of loaf pan Is by 8
incheO with waxed paper. Sift flour
with baking powder, salt and soda.
Cream lard and sugar thoroughly
Add egg and beat well. Add bran,
bananas and vanilla. Add sifted
dry ingredients with nut meats, STIR
ring only until -four disappears
Pour in batter and bake in a mod
crate oven (375 degrees F. for one
hour. Allow to cool before slicing
Yield, one loaf.
Nut Bread.
2 cups sifted enriched flour.
3 teaspoons baking powder.
q teaspoon salt.
Il cup sugar.
3. cup chopped nuts.
l egg.
cup milk.
tablespoons melted lard or
drippings.
Line bottom Of a loaf pan Is by 8
inches with waxed paper. Sift to-
yether flour, baking powder, salt and
sugar. Add nuts. Beat egg, add
milk and fat. Add to dry ingredi-
ents. Stir only until flour is moist
ened. Pour in loaf pan and bake
in moderate oven $3.50 degrees F)
for one hour. Yield, one loaf.
Prune Bread.
l cup pitted prunes.
q cup water In which prunes were
soaked.
u cup sugar.
n cup sirup.
"a cup lard.
a teaspoon cinnamon.
II teaspoon cloves.
u teaspoon nutmeg.
II teaspoon salt.
cups sifted enriched -four.
1 teaspoon soda.
1 egg, beaten.
Line bottom Of q loaf pan (5 by 9
inches) with waxed paper, Soak
prunes overnight in water. Save y
cup Of the water in which they were
soaked. Pit and chop prunes. Cook
prunes, liquid, sugar, sirup, lard,
spices and salt minutes. Cool.
Sift -four and soda. Add beaten egg
and sifted dry ingredients to cooled
mixture. Pour into loaf pan and
bake in moderate oven $3.50 degrees
F) for one hour. Yield, one loaf.
Evening star., 1947-09-18

Digging through some time worn
old books the other day, I ran
across the recipe for the granddaddy
Of all bouillon cubes and canned
soups. 1t struck me as interesting,
so I'd like to pass 1t along to you