davidaulloa/AmericanStories huggingface dataset:
Evening star., 1962-01-21

would be happy to pay Is per cent of their
incomes and have apartments of their own.
In Russia young man courting girl
does not ask if she loves him before he
proposes marriage. The more important
question is, Have You room of your
own?" Amy eligible girl who can answer
yes" to this question does not remain
single long.
During World War II and after, many
accepted the great difference in living stand
ards between Russia and the West as newt
able. There was the great task Of rebuild
ing factories and cities. Good housing,
clothing and food would come later.
Today this argument is no longer &C.
cepted. When Khrushchev said recently
that in 20 years Russian couples would be
able to marry and have apartments all to
themselves, young people knew reacted
angrily. They knew that more comforts of
life could be available soon if national en-
phasis were shifted from preparation for
war to the needs Of everyday life.
Evening star., 1962-01-21
RUSSIA Continued from page S
Life in Russia: too much
VOdk0, too little room

outward evidence of this. Heavy drinking
is one of the results of poor social condi-
tions, another indication that the facts of
life in the Soviet Union do not bear any
resemblance to those portrayed in official
statistics or other propaganda.
Housing: 8 people i've , rooms
In Russia we were often told that in
capitalist countries every man pays 20 to
Is per cent of his income for an apartment
while in Russia it is only FIVE per cent. The
trouble is that very few people can get an
apartment. In terms of space was more
fortunate than many, since had one room
to myself. But consider an acquaintance of
mine who had two daughters.
After much effort he got sole occu.
pancy of the three-room fat that he had
shared with another family for years. Now
he and his wife live in the first room. One
daughter, her husband and two children
live in the second. The second daughter and
her husband live in the third. This family
Evening star., 1962-01-21

AN ToDAY's WORLD, rapid reading is not
merely useful skill - it's must If you
don't read swiftly and efficiently, you just
can't keep up.
Five tricks - easy in themselves, but
requiring practice - can step up your read
ing speed. Work on them for Is minutes a
day and youth be surprised at the results.
This will be conscious work at first.
You must prod yourself to keep all the
processes going at once. But with practice,
you will find they become second nature.
Here are the FIVE tricks you should practice:
4. Swing your eyes. Your reading speed
depends first on what we call your span of
Evening star., 1962-01-21

recognition" which is just way of saying
'the number Of words you absorb at a
glance" Your eyes move along line of
type in series of jumps and take in Ger.
tain number of words each time they stop.
The fewer 6xations you make, the quicker
you read the line. What you must do is
to practice swinging your eyes. Try this:
Too many Of US
are accustomed - to moving
our eyes slowly as we
read line Of type.
If you will get in the habit of swinging
your eyes it will quickly increase You speed.
Evening star., 1962-01-21
Shift Your Reading

Are yo~ reading slowly TO keep ~if what's going
ora? Five tips from expert will help yO~ catch up
Evening star., 1962-01-21
Wake up f
rarin' -N
to go ~

without nAgg1ng backacR1e
Nowi You can get the fast relief you need
from nagging backaehe, headache and
muscular aches and pains that often cause
restless nights And miserable tired-out
feelings. When these diseomforts come on
with oyer-exertion or stress and strain
you want relief want II fastl Another
disturbance may be mild bladder irritation
following wrong food and drink-often set
ting up restless uncomfortable feeling.
Doan's Pills work fast in separate
ways: l. by speedy pain-relieving action to
ease torment of nagging backache, head
aches. muscular aches and pains. 2. by
soothing effect on bladder irritation. 3. by
mild diuretic action tending to increase
output Of the Is miles of kidney tubes.
Enjoy a good nights sleep and the
same happy relief millions have for over
so years. Be sure to get the large, econ
Omy sise Doan's Pills and save money.
DOAN'9 PILLS 6
Evening star., 1962-01-21

TINS WEEK Mssozins ! JonUosy ~. 1852
Papago Indian news., 1962-09-01


dian SCHOOL, ast tgring
Of Of
Leonard Manuel
The Association for Affairs
sti
and Joe allen
high
several the
and Research
Joe Andrew" Of LITTLE Tucson Louis
othrt
0 crime convent.
wit
fence has efeasho
he actual date OF the
Letters Franoc the oici
htclltod interest,"
ssen ] % 9gEets @ f the 'nit M nntn @
the fort about 10
54H5 H5 of the San rrasoa their
The be September
the
sa Blnca, rizona
Papago Indian news., 1962-09-01

be held
and 49, 1862,
Blanca Aina.
from dStooni
1ng afternoon starts
with
and
the after
sa
afternoon SERVICE
Evening star., 1962-08-16
Serve Pecan
Stuffing With
Meat Loaf

Golden-kerneled, crunchy.
flavorful pecans add an ex-
ira special, good-eating quail
ity to every recipe in which
they are used. Pecans high
light favorite dishes. Serves
TO-.
Combine "a pounds ground
beef with u cup chopped
green pepper, u cup chopped
onion, teaspoon salt, l
tables poon Worcestershire
sauce, / cup white bread
crumbs, u cup milk and l
egg. Mix thoroughly. Place
p Of this mixture in bottom
of creased loaf pan.
Combine / egg. "a cup fat.
2 cups whole wheat bread
crumbs, Il cup chopped Gel
cry. Y teaspoon black pep
per. and "a cup meat stock or
water.
Add to this u cup chopped
pecans; mix thoroughly.
Spread on top Of meat mix
ture. Arrange remaining
meat mixture on top Of pecan
stuffing. Bake at $50 de-
greeS for 11a hours and cool
slightly before removing from
pan.
"a Bell Syndicate Featured
Evening star., 1962-08-16

and prepare Veal Chops
Italienne.
The chops appear in the
traditional italian manner
in a spicy tomato sauce
atop a bed Of noodles. The
typical seasonings are ore
gano, onion and garlic. Par
mesan cheese is mixed in
and is also sprinkled on top
with bread crumbs.
Veal steaks and chops,
being very lean, are best
when braised drowned in a
small amount Of fat, sea-
soned, small amount Of liq-
uid added, covered tightly,
and cooked slowly until
tender).
Veal ChOpe ItaIienne
6 veal chops. cut p to /
inch thick
2 tablespoons lard or
drippingS
Evening star., 1962-08-16
Chicken SuIod
With GIumor

For a deligrtfll warm
weather luncheon or light
supper dish try tnis chicken
salad. 1t is g'lmorous and
most satisfying when served
with a hot or cold soup. po-
tato chips. rolls and coffee
followed with a light dessert
or fruit.
You may wish to add other
ingredients to enhance the
flavor to your particular
taste. To serve 4:
Have / cup cooked, cubed
chicken meat well chilled.
To this add / cup finely cut
up celery, l cup seedless
white grapes, 2 hard cooked
eggs, sliced, and a 412-ounce
can Of blanched almonds.
Stir in enough mayonnaise to
suit your taste (some folks
like lots of dressing, others
prefer less).
Have all your ingredients
we'll chilled before mixing,
and chill again before serv-
ing. Mound the salad on
crisp lettuce leaves.
The same dish is also ex-
cellent when crab meat Is
used in place of chicken.
"a Bell Syndicate Featurel
Evening star., 1962-08-16

gano and pepper. Pour over
chops. Cover tightly and
bake in a moderate oven
$3.50 degrees) / hour. Un-
cover. Combine bread crumbs,
2 tablespoons grated Parme-
san cheese, parsley and gar
lie salt. Sprinkle over chops.
Continue baking Is minutes
or until lightly Drowned. Six
servings.
Evening star., 1962-08-16

2 cups cooked wide noodles
! can (101a ounces) con-
densed onion soup
/ can q ounces) tomato
sauce
u cup water
"a cup grated ParmeSan
cheese
! teaspoon oregano
1s teaspoon pepper
" cup fine dry bread
crumbs
2 tablespoons grated Par
meSan cheese
! ia lespoon finely
chopped parsley
"a teaspoon garlic salt
Brown veal chops in lard
or drippings. Place noodles
in a 12x9-inch baking dish.
Arrange chops on top Of
noodles. Combine onion soup,
tomato sauce. water, u cup
grated ParmeSan cheese, ore
Evening star., 1962-08-16
Cook
In Italian
Manner

During late summer and
fall more veal comes to mar
ket than during any other
time Of year. How long has
it been since this fine, deli
cately favored meat has ap-
peared on your menus? It's
an excellent meal brightener,
so now is the time to sched-
ule veal for dinner.
Now is also the time to
gather new ideas for prepar-
ing veal. The Italians serve
it often, so let's take a tip
from their style of cookery
Evening star., 1962-08-16
Simplest Potato SuIod

For warm weather meals,
cook potatoes in their
jackets. Then, while still
warm, peel and slice; toss
with Spanish olive oil, sprin-
kle with salt and pepper. Just
before serving add a little
vinegar. Easy, and quite
delicious.
Evening star., 1962-08-16
Olives Are Cornish
For Spanish Soup

Order "Sopa Cuarto De
Hora" in a Spanish restaurant
or home. and you will probably
be served the cooks leftovers,
all tossed into one pot and
transformed into a lusty meal
in-one soup.
Most likely, these Quar-
ter-of-an-Hour Soups" will
contain a variety of fish, one
Of the most popular foods
throughout Spain. Oysters,
Evening star., 1962-08-16

hake, prawns, mussels
some or all of these may find
their way into this soup.
This hearty potful prob
ably will also include toma-
toes, peas, hard-boiled egg
slices, garlic and ham or ba-
con. The dish is often topped
off with toasted bread
squares and another Span
ish favorite pimiento-
stuffed olives.
Add Extra Flavor
No matter what the COM
bination in the steaming
soup bowls, the Spanish
olives contribute color and
extra flavor to complete these
delicious soups.
The Quarter-of- -an-H Hour
Soup We offer here is a
speedy version, designed for
the American cook. She can
use her canned peas and to-
mato soup. and leftover ham.
To add the pimiento-stuffed
olives, she need only open q
bottle of this Spanish fruit.
Characterization Soup
2 cans Il pound each) peas
3 cans l012 ounces each)
condensed tomato soup
2 teaspoon garlic salt
p teaspoon onion salt
Is teaspoon cayenne
l tablespoon lemon juice
1l2 pounds cooked ham, cut
in julienne strips (about
4 cups
4 hard-cooked eggs, sliced
l cup sliced pimiento-stuffed
olives
8 2-inch squares bread,
toasted
Drain liquid from peas into
3-quart bowl. Stir in undi-
luted tomato soup, garlic salt.
cayenne and lemon juice. Add
peas, ham, egg slices and
olives. Serve in large soup
bowls; top each serving with
a toast square. Six servings.
Another time when you're
in the mood for soup, try
Old-Fashioned Chicken Soup.
The rice and pimiento-
stuffed olives, and even the
chicken are Spanish IA
vorites, but the dish is
strictly American, and some
thing that's always welcome.
Old-Fashioned Chicken Soup
2 stalks celery
l 4-pound chicken, quartered
/ tablespoon salt
! "A teaspoon pepper
/ medium onion, sliced
3 quarts boiling water
p cup sliced scallions
"a cup rice
cup sliced pimiento-stuffed
olives
Cut tops from celery; slice
and reserve remaining celery
Combine celery tops. chicken
salt, pepper, onion and watel
in 6-quart saucepan. Cover
simmer 11a to 2 hours o
until chicken is tender. Re
move chicken and cool; re
move meat from bones ant
dice. Strain broth and re-
turn to saucepan with sliced
celery, ScallionS and rice e
Cover and cook Is minutes
or until rice is tender. Add
chicken and olives; heat to
serving temperature. Eight
servings.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1962-07-12
Chicken Cortez

l chicken cav pounds) or 4
chicken breasts
" cup butter or margarine
2 cups hot water
/ tablespoon instant minced
onion
2 teaspoons salt
70 teaspoon pepper
u cup cornstarch
2 tablespoons cold water
u cup ripe olive wedges
u cup diced green pepper
l tablespoon chopped pi-
miento
l tablespoon lemon Juice
u teaspoon crushed rose
mary
2 avocadoS
4 tablespoons dry sherry
"a square unsweetened cho-
colate, grated
Brown chicken in melted
butter; add hot water, onion,
salt and pepper. Cover; cook
over medium heat IS minutes
or until chicken Is tender.
Reserve broth, adding water
to make 2 cups. Cut chicken
into bite-size pieces. Combine
cornstarch and cold water;
add to chicken broth. Cook
over low heat, stirring con-
Stantly until mixture thick
ems. Add chicken. ripe olives,
green pepper. pimiento, lem
on Juice and rosemary. Cook
Evening star. [volume] (Washington, D.C.) 1854-1972, 1962-07-12
Guspocho
GuuduIoiuru

l can C4s ounces) tomato
Juice
/ teaspoon Worcestershire
sauce
2 teaspoons lemon Juice
u teaspoon seasoned salt
" teaspoon garlic powder
l small bay leaf
/ avocado
l small cucumber, thinly
sliced
" cup thinly sliced celery
" cup chopped green pepper
4 green onions or scallions,
thinly sliced
2 tablespoons finely chopped
parsley
Simmer tom alto Juice,
worcestershire, lemon juice,
seasoned salt, garlic powder
and bay leaf Is minutes. Cool.
Cut avocado into halves; re-
move seed and skin. Cut fruit
into bite-size pieces and add
to seasoned tomato Juice
along with all remaining in
gradients. Chill. Serve very
cold. Makes eight servings.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1962-07-12
BY VIOLET FAULKNER
Food Editor Of TIA star

SA 8A4SoA VI 4ne 6t4T
Long before the Span
iSh conquest of Mexico
In 1919, the Aztec In
dams considered avo-
cados an important part
of their daily diet. They
called the fruit ahuacatl.
Over the years, it's been
known as alligator pear, but
ter pear. custard apple, lau-
rel peach, midshipman's but
ter and vegetable marrow.
Mexicans call it aguacate or
avogato and many South
Americans refer to 1t as
palta. In the United States,
the semitropical fruit Is avo-
cado.
According to q 1851 issue
Of the National Geographic
Magazine, the first trees In
the United States were
planted in Florida in 1888.
They were brought from
Mexico by Henry Perrine, a
well = known horticulturist,
and planted south Of Miami.
The first recorded planting
In California was q few years
later. in 1871, near Santa
Barbara. It's believed the
Franciscan monks brought
the avocado seeds from
Mexico, planting them at
their missions. Some years
later, agriculturists began
commercial production Of the
fruit in the State, where now
it's a steadily growing in
dustry.
The leading summer varie-
ties from California, sold
from May through October,
are the Hass and Macarthur.
The Hass may be pear shaped
to ovid with purplish-black,
thick, pebbled skin. The more
bell-shaped Macarthur has q
dark green, pebbled skin. To
test for eating-ripeheSs, cup
the fruit in the palms Of the
hand: If it yields to firm
pressure, it's ready to eat.
Or, stick a toothpick into
the stem end. If 1t glides in
easily. the fruit is ready to
serve.
Removing the seed is easy
cut the fruit lengthwise
into halves, whack the seed
sharply with q knife blade,
twist gently and lift It out.
II you're filling the avocado
halves with other foods, re-
move the skin or not, as you
wish. But II you're slicing,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1962-07-12
GuucumoIe
Con Tocino

2 medium-size avocados
2 teaspoons lemon juice
n teaspoon finely chopped
green pepper
u teaspoon salt
"a teaspoon chilli powder
Dash garlic powder
6 slices cooked bacon,
crumbled
Corn tortillaS
Salad oil
Cut avocados into halves;
remove seeds and skin. Mash
with fork. Stir in lemon
juice. green pepper, salt,
chilli powder and garlic pow
der. Sprinkle with bacon.
Chill. Cut each tortilla into
4 pieces; fry In oil until
crisp; drain. Use fried tor
tillas Cor packaged corn
chips) for dipping. Makes
about two cups dip.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1962-07-12

over low heat about 6 min
utes or until pepper is Just
tender. Cut avocados length
wise into halves; remove
seeds and skin. Cut balls
with melon cutter or u tea
spoon measure. Stir into hot
chicken mixture with sherry
and chocolate. Place over low
heat. stirring gently until
chocolate melts. Makes six
servings.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1962-07-12

" cup sifted all-purpose
flour
2 teaspoons sugar
"a teaspoon baking powder
u teaspoon salt
"a teaspoon nutmeg
"a cup milk
Ia teaspoons salad oil
2 teaspoons grated lemon
rind
2 avocados
Salad oil for deep frying
! cup dairy sour cream
3 tablespoons sugar
! teaspoon cinnamon
Sift together flour, sugar,
baking powder, salt and nut
meg. Add milk, oil and lemon
rind. Beat until sm Doth.
Cut avocados crosswise into
halves; remove seeds. Cut
frult into A-lnch rings and
strip off skin. Dip rings in
batter. Fry rings in deep oil
at $50 degrees until lightly
Drowned. Drain on paper
towels.
Combine sour cream, sugar
and cinnamon. Chill. Serve
with the avocado rings.
Makes eight servings.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1962-07-12
Avocado Trees Were Gifts
From the Ancient Aztecs

dicing or MASKING the fruit,
strip off the skin with a knife.
East Cleveland leader. [volume] (East Cleveland, Ohio) 1942-1970, 1962-09-27
We Lost

This editorial appears this week in The
SCOOP, sister paper of the East Cleveland
Leader. The SCOOP covers Northeast Cleveland
or the CollinaOood area.
1t needs no explanation but before casting a
stone" consider, Haze ne always been with-
out sine"
BY al henderson
We lost. By a score of 16 to $500, we lost
The scoreboard read "Railroaders 26, Shaw
o." 1t may have been the Railroaders' win {. but
it was certainly Collinwood's loss.
Collinwood High and all of Northeast Cleve-
land somehow feels dirtied by the Sweet Sixteen"
who just didn't know how to win gracefully.
Because of 16 Collinwood High students, the
other $500 are sullied. What should be morale
boosting victory is twisted to somehow leave
sour taste in ones mouth.
Don't misunderstood us :. good, clean fun
we're for one hundred percent! The rally, the
hOrnblowing and shouting . we're all for! We
say not only should it be permitted . it should
be encouraged!
School spirit is wonderful thing. It teaches
us to be proud of our way of life and of other
things for which we should have feeling of pride.
But when sixteen young men take it upon
themselves to destroy property and to beat up
their opponents supporters we say they should
be punished.
The thought occurs to "What did they
do to be so all-fired cocky about? How many
touchdowns did they make? How many of them
were on the team?"
No the record book may say we won
but don't you believe it.
We Lost.
East Cleveland leader. [volume] (East Cleveland, Ohio) 1942-1970, 1962-09-27

production line, design the prod
ucts and supervise the entire
operation. Plant layout and in
stallation, motion and time
study and material handling will
lead to applications of automa-
ton.
THE new program will pro-
vide a curriculum for students
that virtually will be tailor
made to provide for individual
differences" Nichols said.
Such Innovations as instruc.
tional teams, closed-circuit Nv
and research and development
will be utilized to provide 8
flexible education program.
The pilot courses went into
effect this school year at Shaw
interested educators sround
the state are watching the pro.
gress Of the new courses, for
they can make industrial arts
come of age" the superintend.
ent predicted.
East Cleveland leader. [volume] (East Cleveland, Ohio) 1942-1970, 1962-09-27
New Courses
To Stress
Industry

Last June the East Cleveland
Board of Education heard a re-
port from a seven-man commit
tee Of industrial arts instruc-
tors regarding the deletion Of
obsolete shop courses in ex-
change for a new industrial
program. A program based on
the needs Of it's students in q
technology dominated society.
The Board took positive &C
tion by requesting that commit
tee chairman James Durkin
spend the summer developing
content for the new curriculum.
As a result, two new courses
were presented.
Manufacturing I, study OF
the non-repetitive manufactur-
ing industries, was developed
for the beginning pre-vocational
student. Manufacturing II, a
study of the mass-production
industries was developed for
the advanced students.
Each course is based on con-
tent that can serve the student
in the future by his being able
to transfer principles and atti-
tudes, not just habits, to the
numerous situations he will en-
counter" 1t is the underlying
principles that receive major
emphasis and the development
Of skills is used to reinforce the
students understanding" su-
perintendent Harold Nichols ex-
planned.
Manufacturing I will deal
with such elements as the prin-
ciples Of industrial processes,
production planning and con-
troll, industrial communications,
machine design, tool and die de-
sign.
The students will be able to
grasp these principles through
simulated industrial expert
ences.
In Manufacturing II the en-
phasis will be on mass-produc-
tion techniques. with the stu
dents involved with actual
mass-production experiences.
Not only will the students be
participating in the production,
but they will do the process and
operation planning, develop the
East Cleveland leader. [volume] (East Cleveland, Ohio) 1942-1970, 1962-09-27

man recruit, USN, son Of Mr..
and Mrs. Murray w. Large of
134O4 Hartford rd., were among
210 Navymen who were grad
uated, recently from Basic Sub
marine School at the Naval
Submarine Base. Groton, Conn.
The course provides those en-
tering the submarine service
with basic knowledge Of the
operation procedures they will
encounter aboard any of the
Navy's hundreds of submarines.
Following graduation, the Navy
men will undergo further train
ing aboard the submarine to
which they are ordered for
duty.
East Cleveland leader. [volume] (East Cleveland, Ohio) 1942-1970, 1962-09-27

according to his age and ability
by Dave Costill, Shaw High
Swim Coach. Boys do not need
to be members of the "Y" to
try out for the team. Member
ships requirements will be ex-
planned at the "Y".
The Cleveland "Y" Swim
League season begins early in
November and will involve Ia
branches with teams in the four
age groups. The twelve to four
teen dual meets will be followed
by Cleveland, District and Area
Championships.
East Cleveland leader. [volume] (East Cleveland, Ohio) 1942-1970, 1962-09-27
YM Holds
Swim Club
Try-Outs

The East Cleveland "Y" in CO.
operation with the Aqu 9
Boosters are endeavoring to pro.
mote swim team competition fol-
East Cleveland youngsters by
joining the Cleveland YMCA
Swim League for the coming
season.
Tryouts for boys, 8 to 18, will
bte held at the "Y" Pool Satur-
day at 4 p. m.
Any boy can come for tryouts
and will be assigned to a team
East Cleveland leader. [volume] (East Cleveland, Ohio) 1942-1970, 1962-09-27

DEAR KENNY: Our PTA
had it's bulletins printed at The
SCOOP. Please stop in after
work to pick them up. By the
way, tell your lodge to check
on the fine printing work they
do there.
East Cleveland leader. [volume] (East Cleveland, Ohio) 1942-1970, 1962-09-27
Service News

Bernard D. Hutchens, sea-
man recruit, USN, son Of Mrs.
Helen Hutchens Of 1442 Hayden
ave., and Russell G. Large, sea-
Evening star., 1962-04-24
Miss Smith
Engaged to
Wed Mr.. Bross

Mr.. and Mrs. Edward Byron
Smith of Lake Forest, Ill. an
nounce the engagement of
their daughter Louise de
Marigny to Mr.. John Adams
Bross, jr., son of Mrs. Craig
w. Whitney of Mount Kisco,
N. Y, and Mr.. Bross of this
city.
Miss Smith was graduated
in 1857 from Miss Porter's
School and from Smith Col
lege in 1861. She attended the
Harvard Graduate School of
Education. In 1858, she made
her debut at a dance given by
her parents and at the Passa-
want Cotillion.
Mr.. Bross was graduated
from Groton School and
from Harvard College, in
1861, where he was a member
Of the Hasty Pudding Insti-
tute Of ITO and the Delphic
Club. He is at present study
ing at the Free University Of
Berlin and plans to enter
Harvard Law School in the
fall.
An August wedding is
planned.
Evening star., 1962-04-24
Miss PeII
Murries
Mr.. Dove

Mr.. and Mrs. Williamson
Pell. jr.. Of Rye. N. Y, an.
nounce the marriage Of their
daughter Tria Willets to Mr..
Guy Orlando Dove III, son
Of Mr.. and Mrs. Dove, jr.
The wedding took place April
IA at Christ's Protestant
Episcopal Church, Rye.
The bride was graduated
from Garrison Forest School
and attended Sweet Briar
College. She made her debut
in 1860 at the Westchester
Cotillion and at New York
City's GroSvenor Ball.
Mr.. Dove is a graduate Of
Avon Old Farms School and
of Trinity College, Hartford,
Conn. class Of 1861. He is an
ensign in the Naval Reserve.