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About Portland inquirer. (Portland, Or.) 1944-194? | View Entire Issue (Sept. 14, 1945)
Septem ber 14, 1945 Society News By A nn M orrison and H eleona Searcie FA REW ELL BREAKFAST Mrs. M attie M cCain was the honored guest at a delicious w af fle-b reak fast last Sunday. The hostess, Miss R ovnal P ierce of 6303 S. E. 61st Ave. served h er guest at a lovely decorated table w hich w as a ttra c tiv e to th e eye as the delicious food to eat. Mrs. M cCain is re tu rn in g to h er hom e in Evanston, 111. on W ednesday. She says she has realy had a good tim e in P o rtla n d and hopes to re tu rn again soon. W ELCOM ES SOLDIER Mr. and Mrs. Jam e s Johnson had a fam ily d in n e r at th e ir new hom e w hich is located a t 1516 N. E. Couch St. last Sunday, S eptem ber 9th. T he fam ilies w hich gath ered th e re w ere, Mr. and Mrs. J. N. C antrell, Mr. and M rs. W ill Johnson, Mr. and Mrs. J o h n Ross, Mr. and Mrs. C arl A. Johnson. The e n tire evening was sp en t listening to ad v en tu res and excitin g stories told by Pvt. H ow a rd P. Johnson of th e U. S. Sig nal Corps. P vt. Jo h n so n is v isit ing his hom e d u rin g a 30-day furlough. H e has been in m any of th e foreign countries including H olland, France, G erm any and m any others. His frien d s are glad to h e ar of his safe a rriv a l in the States. M other M cSw ain has been on th e sick list for th e past few days. We w ish h er a speedy r e covery. Mrs. A lice P ro cto r of 2036 N. W illiam s Ave. had a lovely b irth day d in n e r for h er fath er, Elder R obert Searcie S aturday, S eptem b er 8th. J u st m em bers of the fa m ilies and Mrs. M. Flow ers and M rs. M. P ro cto r w ere present. A b irth d a y cake decorated w k ith th e inscription of ‘‘H A PPY BIRTH D A Y DAD” and lovely gifts helped m ake up th e plea san t afternoon. G reatly missed a t an occasion of this kind w ere P vt. Jo h n Sarcie of Rouen, F rance and Sgt. 1/c P athrous S earcie of O akland, Calif. Mrs. Efie Lee and daughter, L illian e n te rta in e d Mrs. M attie M cCain inform ally a t h e r home on 6315 S. E. 62nd last Sunday. Sgt. R obert G ragg son of Mr. and Mrs. Roy G ragg on 4903 S. E. 29th avenue is hom e on furlough for tw enty-one days. Sgt. G ragg is a n ativ e of the Rose C ity so everybody is indeed glad to have him back homo even for a short tim e. Rev. and Mrs. B. C. A llen w rite back of th e ir safe a rriv a l in Pas- adeana, Calif, w here they are a t tending the S outhern C alifornia A nnual Conference. Mr. and Mrs. Roosevelt Moore and sons are leaving soon to m ake th e ir hom e in P hiladelphia, Pa. T hey w ill be m issed by the m any friends th ey have m ade w hile m aking th e ir home here in P o rt land for n early th re e years. Dr. Jo h n R. H arris, E xecutive S ecretary of - Race R elations of Seattle, W ash, w as th e guest speaker S unday at B ethel A.M.E. church. Dr. H arris w as house guest of Mr. and Mrs. Bruce Locke at 1737 N. E. V ictoria St. d u ring his stay in P ortland. Mr. E. C layborne of Des Moines, Iow a, is a new com er to our city. Now th a t the sum m er vacation season is draw ing to a close, col leges are calling several of our younger set. Those leaving soon are, Miss B lanche G raves to B en n e tt for h er senior year, Mr. B row ning A llen J r. to Fiske M edical School, Mr. R obert R ey nolds to th e U niversity of O re gon, and Miss H elen Thom as also to th e U niversity of Oregon. A m ong th e others college w ay are M;sses B etty R utherford, Ju n e Page 7 PORTLAND INQUIRER R and, and D olores W ilkerson. M aster A lb ert M oore arriv ed hom e last w eek a fte r spending tw o m onths in a sum m er camp. He rep o rts a great tim e and lots of fun. Bishop W. C. B row n of Los A n geles, Cal. and Rev. L. W. McCoy, of O akland, Calif, also P residing E lder of th e C ascade D istrict w ere visitors in P o rtla n d th is w eek. Bishop W. C. B row n w as th e guest sp eak er at Zion A.M.E. church S unday at both th e m orning and evening services. W hile h e ie they are th e guests of Rev. and Mrs. J. F. Sm ith, p asto r of th e church. RECIPES Babes Meal Planning Corner "EXTRA GOOD EATING FOR FALL DAYS" BY MRS. FLORA L. FAULK 2736 N. E. Rodney Ave. Portland 12, Oregon A nip in th e a ir . . . cool days ahead! Time to have fun planning interesting, d ifferen t m eals . . . V ariety is the spice of m enus too. F o r instance. C rystal A pple Rings w ith delicious C orn F ritters, golden-crisp on th e outside, m elting and ten d er inside. They are so easy to m ake, econom ical and versatile. G rand for lunch and perfect w ith fried chicken for dinner. See how C orn F rit ters and bacon w ith m aple syrup SICK LIST brings your b reak fasters to th e Mrs. F. J. S m ith is hom e from tab le hop and skip tim e! Clip th e th e hospital and is im proving recipe for your “T h ree Square inicely. M eals” tile. Mrs. A nna M ae Lee is in the Em anuel H ospital reeovesring CORN FRITTERS from an ap p en d icitis operation, j A t th is w ritin g she is im prov 1 cup sifted flour PL* teaspoons baking pow der ing. 2 tablespoons sugar P v t. 1/c Lew is is hom e again l l 4 teaspoons salt from th e B arnes H ospital in V an 1 tablespoon Spry couver; W ash, P v t. and Mrs. Lew is are house guest of Mr. - egg, beaten and Mrs. W illis Reed, 57 N. C her- *3 cup milk 2 cups canned w hole corn kernels, 1 ry Crt. drained New West Side Club ReallyJumps . P o rtla n d ’s late st addition to the N ite Life of th e W est Coast, ! th e C lub M onterey is really m ak- | ing a serious bid for th e pat- ronage of Mr. and Mrs. P o rtlan d . O pening to th e public on F rid ay night, A ugust 31st, it becam e popular alm ost im m ediately. . W ith a floor show and all the | trim m in ’s including; th e latest B om bshell to h it these parts, one Blondie, it is a ttra c tin g m ore and m ore Cafe Society. S peaking of this hum an A tom ic Bomb, “B londie”, you w ould have to see h e r to ap p reciate her. W orking w ith h er p a rtn e r Pee W ee w ho is n o t as sm all as his nam e sounds, she sings, flirts teases and w inds up w ith a “S nake D ance” th a t w ould m ake any self-respecting snake green w ith envy. D uring th is dance she is usually n o t b o th ered w ith too m any clothes to h am p er h er m ovem ents. In fact—w ell . \ . !!! N ot changing th e subject, but, in C lub M onterey you b rin g your b ottle as in any o th er club, BUT th e re th e likeness ends, for in this club you K E E P y o u r b ottle and m ix y o u r ow n d rin k s RIG H T AT THE TABLE. Of course, if you do not bring your ow n bottle, th e w aitress w ill serve you cham - pane or beer, and real food. A ssisting Blondie and P ee Wee in th e floor show is a chorus the likes of w hich has no t been seen in P o rtla n d before. A n evening of fun and e n te rta in m e n t is sure to be yours a t this new W est Side N itery. It’s fun to be the happy possessor of one of those glamorously beauti ful large print squares that sell in the scarf departments. They are playing a spectacular role this sum mer and the fun comes in if you try to keep up on the different ways of wearing them. Here’s a new one! Give drama to your simple founda tion dress by knotting a big square of gay print into the belt of the dress so that it will play the part of an apron front. The scarf must fall four-corner square by tying the two top straight across ends one at each side of the belt. Sift flour, baking pow der, sug ar, and salt together. C ut in Spry. Com bine egg and m ilk, add to flour m ixture. Add corn and mix. Drop by tablespoons into hot j p ry (375 deg. F.) about 1*2 inches deep and fry 4 m inutes until brow n. D rain on ab so rb en t p ap er. This recipe w ill serve six. S erve these delicious corn frit ters w ith C rystal A pple Rings m ade by m elting Vi cup Spry in skillet, adding 2 tablespoons sug a r and heating and stirrin g util caram elized. Then add Vfe inch slices cut from 4 large apples and fry u n til golden brow n on both sides. A rran g e clusters of fritte rs and apple rin g s on a p la tte r w ith a sm all bowl of k etch u p or hom em ade relish in th e center. O r serve fritte rs w ith fried chicken and fried apples W hen you are e n tertain in g guests fo r luncheon or dinner, this w ill be q u ite a change from h aving th e sam e old th in g over and over. This is a v ery d ainty dish as w ell as delicious. Ju s ; try it som etim e. * * * H ousew ives . , . you th a t are doing hom e canning and woulc like to include a v ery good hom e m ade relish w ith y o u r canning for th e com ing w in ter, try this recipe. "TOMATO RELISH" 1 2 2 2 4 2 1 peck rip e tom atoes cups chopped onions cups chopped celery qts. cider v in eg ar red peppers, chopped fine cups g ran u lated sugar cup m u stard seed Vz cup salt 1 teaspoon black pep p er 1 teaspoon p ap rik a Peel and chop tom atoes and p u t in colander to drain, add re st of th e ingredients and fill to overflow ing in ja rs and cover tig h tly . R eady for tab le use in six w eeks. This relish w ill be sw ell to serve w ith your corn fritte rs and fried chicken d in ner. Chili Sauce. 1 gallon tomatoes 2 cups onions 2 cups sweet red peppers 1 pod hot red pepper 1 cup sugar 3 tablespoons salt 1 tablespoon mustard seed 1 tablespoon celery seed 3 tablespoons mixed spices 2'j cups vinegar Skin tomatoes before chopping Chop all vegetables before measur- | ing. Tie spices in a mixed bag. Mix all ingredients ex cept spice bag and vinegar. Add spice bag after mixture has boiled for 30 m in u tes. Cook until very thick, then add vinegar and boil until there seems to be no more free liquid. Taste and add more seasoning if necessary. Pour while hot into hot, sterile jars and seal according to manufacturer's direc tions. There are a number of other foods which you may not have preserved in o th er y e a r s that would now come in handy. First of all, you may want some lovely garden or 1 " —L orch ard fresh fruit juices. For th e se you will need one cup sugar to the gallon with additional sweetening when served: Canning Berry Juices. Blackberries, blueberries, logan berries, raspberries, etc., may be used. Wash, crush and simmer juices until soft. Strain through sev eral layers of cheesecloth. Add one cup sugar to each gallon of juice. Reheat to simmering and pour into hot, sterile jars. Process for 30 minutes in hot water bath at sim mering temperature (180 degrees). It’s good to have tomato sauce handy for those meat and vegetable dishes throughout the winter. Canned? Of course: Canned Tomato Sauce. Mix 3 quarts chopped tomatoes, 1 quart sliced onions, 1 pint chopped green peppers, 1 tablespoon chopped parsley, salt to taste and a pod of hot red pepper. Cook slowly until thick. Then pour into sterile jars and process in a pressure cooker at 10 pounds for 35 minutes or 2 hours in a boiling water bath. Canned Vegetable Soup. 5 quarts chopped tomatoes 2 quarts chopped green lima beans or 2 quarts green beans 2. quarts carrots 1 pint celery 4 tablespoons salt Cook tomatoe.s until soft, then press through sieve. Add other ingredients and simmer for 10 min utes. Pour into sterile jars and process in boiling water bath 60 min utes at 10 pounds pressure or 3 hours in a boiling water bath. R e le a s e d by W e s te rn N e w s p a p e r U nion. RESTAURANT MEALS (“It has been suggested that res taurant patrons give red points for meat orders.”—News item.) Customer—How about a tender loin? Waiter—We have a very good 40 point tenderloin with french fries, or a nice 38 point T-bone with on ions C ustom er —Are you kidding about this point stuff? Waiter—No. sir. If you want meat in restaurants you gotta have red points. Customer—If I had any red points 1 would eat at home. Waiter—How about some nice hal ibut? Customer—1 didn’t come in here for halibut. Waiter—My dear fellow, what you come into a restaurant for these days is of no importance. We have some very good tried clams. Customer—We digress. Do 1 get a steak or not? Waiter—Do I get coupons or not? C ustom er —You are not entitled to coupons. Waiter—Who told you that? C ustom er —HutTnagel, Apsel, Hoff man, Bernstein, Burnett and Cribbs —my lawyers. Waiter—I’ve been advised other wise by Bowles, Packer, Slaughter and Chef—they’re my lawyers! Customer—Oh, well, it looks like a dead heat. Can't we compromise? W aiter —How? Customer—I’ll give you half the points required if you’d give me half the steak that’s represented on the menu. Waiter — That’s easy. And I’ll throw in a glass of water, too. # • • Among the screwy proposals by various groups at the San Francisco conference Is one to require live bases In baseball. The backers of the idea are satisfied that to pre serve peace in the world of to morrow places will be required for at least two good shortstops on the diamond. On the other hand the demand for five bases may reflect a convic tion, held by Private Purkey, that in the world situation for the next few years there will be more run- ■cri oa bases than there are bases. fr“ Take Mij U/ord. For Iti By FRANK COLBY JULY AUG. j From R. L. C., Springfield: I be lieve this to be the longest one- syllable word: scrunched. The long est all-vowel words are: aiala and euouae. _ * _ From D. R. L., Anchorage: In adequate means “not adequate,” in complete means “not complete,” in dependent means “not dependent, but inflammable does not mean “not flammable.” Why? Answer: Also, unloosened does not mean “not loosened,” and unraveled does not mean “not raveled.” Eng lish is like that. RATION STAMPS GOOD JU N E i SEPT OCT. NOV. DEC. RED STAMPS RETAILERS PAY 2 POINTS A POUND FOR USED H0USEH01O FATS V W x Y Z THRU SEPT. 30 2 2 2 2 2 HAVE YOU DONATED TO THE UNITED NEGRO COL LEGE FUND? ONLY LOCATION IN VANCOUVER TO HAVE YOUR PHOTO MADE BURCH'S BRIDGE TAVERN Washington St. at Interstate Bridge AS YOU ENJOY YOUR EVENING OUT WITH \ OUR FIRST CLASS BEER and WINES C U P THIS CHART FOR FUTURE REFERENCE