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THE
TRUTH
about the
FIRST YEAR
REVEALED by last year's brides
in june True Story
Now At Newsstands
A great many young women are being married this June UNAWARE OF THE REAL PROBLEMS they must be prepared to meet satisfactorily if their marriage is to be a lasting, happy one. More significantly, many young brides have NO ONE TO TELL THEM!
Here is a story that may mean the difference between enduring happiness or miserable failure for every young bride-to-be ... by women who speak from experience! Don't miss it!
and many more stories taken from real life by people who lived them
INCLUDING:
I WANTED MY SISTER'S HUSBAND
A dramatic, heart-warming story of a young widow, torn by her love for a man she knew it was wrong to desire.
FAST CROWD
A young girl must be careful when she chooses her friends. Don't miss this stirring account of a spoiled teen-ager who learned a bitter lesson from running around with the WRONG KIND.
WHEN MY LOVER CAME BACK
The story of a heartbroken, unwed mother who finds companionship and comfort, but not love, with another man.
Plus many other soul-stirring stories and True Story's expert Home Service information
All this in JUNE
True Story
ALL ABOUT BRIDES
{Continued from page 41) faced with a choice between someone I preferred or someone closer to Jean, I chose the latter, because this was really her party, not mine.
I never like menus that are so elaborate or so last-minute that the hostess gets trapped in the kitchen. I like to plan things that can be started the day before or prepared early the same day and put on the table with the least possible fuss. Here you'll find the recipes I used. The main thing is that the chicken can be cooked the day before. The petits fours were made and frosted in advance.
CHICKEN FRUIT SALAD
Makes 6 servings 3 cups diced cooked chicken % cup mayonnaise l1/^ teaspoons salt 3 teaspoons vinegar
1% cups chopped celery 1 (No. 2) can sliced pineapple 1/3 cup slivered toasted almonds black olives Place diced chicken and celery in bowl. Toss together. Combine mayonnaise, salt and vinegar. Add to chicken; mix well. Place pineapple slices around sides of serving platter. Pile chicken salad in center. Sprinkle toasted blanched almonds over salad. Place black olives on pineapple slices.
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90
PETITS
Makes about 2 dozen
FOURS
small cakes
2% cups sifted cake flour
1 cup sugar % cup margarine
2% teaspoons
baking powder 1 teaspoon salt
% teaspoon vanilla 2 eggs
% cup milk Sift dry ingredients together. Cream margarine until soft. Blend in vanilla. Add sifted dry ingredients, unbeaten eggs and % cup milk. Blend together. Beat 2 minutes on low speed of electric mixer. Add remaining % cup milk. Blend; beat % minute on ,low speed. Pour batter into greased jelly roll pan (15 x 10 x 1"). Spread evenly. Bake in moderate oven (375°F.) for 18-20 minutes. When cool, cut in diamond-shaped pieces, using a sharp knife or cookie cutter. Place cakes on wire rack. Frost with Fondant Frosting.
FONDANT FROSTING
Frosts about 2 dozen small cakes \x/z cups sugar % cup water
Ys teaspoon cream 1% cups sifted conof tartar fectioners' sugar
Combine granulated sugar, cream of tartar and water in saucepan. Stir over low heat until sugar is dissolved; boil without stirring to a thick syrup or until candy thermometer registers 226 °F. Remove from heat and cool without stirring to lukewarm (110°F.) Add the confectioners' sugar to make a good consistency for pouring. Add more sugar if necessary. Pour frosting over the rows of cakes, tipping the rack so that the side of each cake is uniformly coated. The fondant that drips off may be scraped up, reheated over hot water and used again. When frosting is thoroughly dry, remove cakes from rack with spatula. Trim off any ragged edges of frosting from the bottom