davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
EAT AND BE HEALTHY
Dinah Days Daily Talks on Diet
The Right Food Is the Best Medicine

is so good as to be an enticement, the
eater should have enough restraint
not to indulge, If dinner has already
been sufficient.
The overweight should never, never
eat pie 1t is full of fat-making quail
tiles. Starch in the flour, fat in the
shortening and sugar in the filling:
For the adult of normal weight or
for the underweight whose digestion
is good, a serving of properly made
pie as an occasional dessert will not
be wrong. Pie yields a great deal of
energy because of it's carbohydrate
makeup.
Young children. of course, should
never, never eat pie. The custard or
fruit filling can be served them in a
sherbet cup If 1t is impossible to make
a separate dessert for them on the day
the grown-ups indulge in pie.
The adolescent boys and girls are
also better steered away from pie
Custards. blanc mango, buildings and
fruits are better desserts for them
But If the fond mother must treat her
budding darlings once in a while. a
custard or prune pie having one
crust would be best. The fruit filing
or the Custard made of eggs and milk
would be nourishing. a delicious crisp
crust can be made of whole wheat
flour, and this, of course, would add
more mineral salts and vitamins to the
pie than would the use Of white flour.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
Answers to Food Questions

each one eating two eggs day, you
will, of course, need a dozen eggs. On
the other hand, scarcely any family
with an average income would buy
so many eggs during these late Win
ter months. This being the case,
am giving you plan, as l said be-
fore, subject to many notifications.
Still speaking of perishable foods.
should allow one-half pound or one
pat of cream cheese daily.
The important vegetables and fruits
come next. Allow two or three
punches of beets or carrots or, in sea-
son, bunch of asparagus. A me-
diminished head Of cabbage or one
medium sized cauliflower. On days
when you do not buy fresh vegetables
allow two or three pounds of dried
lima beans. or dried split peas, or two
or three pounds of yellow tulnip or
four pounds of spaghetti, together
with four pounds of potatoes and a
salad of lettuce or one Romaine.
Fruits include a pound of prunes or
apricots or of any fancy or dried or
canned fruits-various peaches and
the like.
AS for the dry grocery supplies, al
low a 10-pound bag of -four for the
week. If you buy your own bread,
three and one-half pounds will be
enough. 1 should lay in one package
each of cream of wheat, hominy.
wheat cereal and another one of the
dried and prepared cereals. You will
need two packages OF macaroni or
other Italian paste. 10 pounds of
sugar, with two pounds of cut sugar
for coffee.
This schedule may give you merely
an approximate idea of how to buy.
You will, as 1 have said several times
in the course of this reply, need to
adapt this to your own requirements.
tCOpyright. 1927
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
ny MYRTLE MEYER ELDRED.

Very frequently it happens that
breast fed babies are overfed. This
comes about naturally. because the
baby's food Is always ready. always
warm and when he cries and the
mother doesn't know what else TO do
she throws system and regularity 10
the winds and comforts the baby with
q feeding.
This does not happen so often with
bottle-fed babies-that is, In quite this
way. The mother may overfeed be-
cause she offers more milk at feed
ing than the baby needs, or she may
give a stronger formula, but II she
prepares five feelings a day in i've
bottles she isn't very likely to give the
baby an extra feeding, because she
hasn't 1t ready for him. and IL would
cause her trouble to prepare one extra
bottle.
the bOttle-fed baby suffers which the
breast-fed one is spared.
Mothers do not feel that they have
to waste time giving the baby the
bottle. They prop the bottle UP with
something and leave the baby alone
in his crib to struggle and strain. hold
his neck at uncomfortable angles and
get IL blow on the nose from the
heavy, slipping bottle. This is very
Ddt. lie DdDy eats MS Iiledt III HASTE
and discomfort
Here is the way il should be done:
Prepare the bottle by standing II on a
small piece Of wood In a small sauce.
pan OF cold water.
When the water is hot shake the
bottle and 1t will be found that 1t has
been raised to about blood heat in that
length of time. Test it by dropping
drop or two on the inside of the arm.
If it feels too hot. cool it by running
cold water over the bottle.
Hold the baby on the lap. not fat
on his back. but slightly turned. as he
would be if nursing Give him the
bottle.
1t is better to have the hole in the
nipple of such size that the milk drips
rather slowly when the bottle is in
verified.
The baby should work for his din.
ner and not have it run in his mouth
in a choking stream.
Stop him frequently and let him
rest.
If necessary, turn him over YOUR
shoulder and pat him gently on the
back. Don't bang him so hard that
he spits up all the food he has taken,
but this change OF position will help
him belch up the air he may have
swallowed. Also he will go back to
his bottle with renewed vigor.
Since the poor baby is deprived of
the natural comforts of breast feed
ing when he is given a bottle, don't
deprive him likewise of some of the
other advantages. Give him as much
attention while he is taking his bottle
as you would give him If he were
being nursed. You'll find he takes his
feeding better and digests it better, be-
cause 1t has been imbibed slowly and
naturally.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
Nutrition Nuggets

When your main luncheon or sup
| per dish is a combination such as
eggs, or fish and breadcrumbs, or, in
short, any mixture of body building
| food and starch, plan the rest of your
meal accordingly. For example, you
will not need so much bread at a
meal where the main dish is starchy.
| On the other hand, If you wish to
| combine your starch and body-build
| ing foods In bread you will have good
reason for making this variation in
your diet. If different forms of bread
figure largely in your meal see that
you have cheese or leftover fish or
meat with perhaps a bit of fruit
also represented on the menu.
Next time some member of your
family says that he does not like
spinach try Dreaming by placing it
in a small earthen baking dish and
serving it with a poached egg on top.
During these days when eggs are
rather expensive, try scrambling
them and serving either with canned
asparagus tips or with Clipped beef
or tomatoes. 1t is quite possible to
extend the flavor of meat through a
dish which features a cOmbina ton.
We have long known how to make
the flavor of a small portion of meat
extend itself in this way. and it is
worth while to study the same idea
in relation to eggs.
Do you know that your favorite
old-time recipes which call for sherry
or other wines may be made quite
palatable by substituting grape Juice?
There are, of course, wine and flavor
ing extracts on the market that are
quite law-abiding, but in case you can
not secure these try the grape juice.
Vegetables cooked in q cream sauce
and served au gratin are particularly
appetizing for Winter luncheon. An
individual baking dish filled with
steaming hot and savory creamed
celery, for example, is a very good
addition to the Winter dietary. When
one remembers the grated cheese
which is mixed with the breadcrumbs
on top, it is to realize that we have
an almost perfectly balanced dish.
There Is bodybuilding material in the
milk and cheese, energy in the bread
and vitamins and body-regulating
material in the vegetables.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18

The season of lawmaking is being
merrily followed in each of our many
States. Acts and regulations of all
kinds are pouring out in long streams
of words
One State legislator wishes to pro-
hibit bill-poster pictures of handsome
men smoking cigarettes. And 81 citi-
Zens of Kansas petitioned the Legis-
lature to outlaw mince pie. The petit
ton declares that when children eat
mince pie they are subject to night
mares, which cause loss of sleep and
stunt their growth"
Very often indigestion follows pie
eating because it was used as dessert
at a heavy dinner The victim had
already eaten enough, but the good
taste Of the pie lured him on. He in
dulged beyond the capacity of his
stomach. Or the crust might have
been soggy or poorly cooked. The
doughty, starchy mass is gulped down.
Lack of chewing prevented the saliva
from mixing with the starch. And
since the action of the saliva is neces-
sary to starch digestion, the pie
rushed into the stomach without suffi
cient preparation and caused trouble.
Where the crust is too soggy or too
greasy or too raw. the cook has.
turned out an indigestion weapon
which will fell It's victim. If the pie
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
Meals of Simple Materials
Usefulness of Rice and Corn Meal for Combinations
With Other Foods Is Recognized

ed fruit. or hot boiled rice served with
maple strip or sugar, or ordinary
sugar mixed with cinnamon, also
makes Il wholesome dessert.
Rice and fruit compotes are usually
made with nodded rice. To mold the
rice. 1t should be cooked about 1O
minutes longer than for ordinary
cooked rice. Pour it into molds, place
weights over the top, then chill it.
Serve it with fresh sugared fruit or
cooked fruits, or, If desired, dried
fruits, such as raisins. may be cooked
with the rice and the molds served
with soft custard.
Made With Cornmeal.
To make a diet which meets all the
nutritive needs Of the body, any of
the cereals must be supplemented by
meat or other flesh foods, milk and it's
products, eggs, vegetables and fruits.
For instance, scrapple is made by
cooking corn meal with pork trim.
mings, and is a good example Of a
combination in which the incomplete
protein of the cereal is supplemented
by little of the more nearly COM
plete protein of the meat AS an
economy measure, more corn meal
should be used. Have corn meal mush
other fruit for variety. Serve fried
mush. Use corn ms al in quick breads,
yeast breads and desserts. The
breads are light. palatable and capa-
BILE Of frequent use in the diet.
Corn meal with cheese is good. For
this dish yellow corn meal Is usually
used, and the cheese may be added
just before the mush is taken from
the fire. For a mush made with one
cupful of yellow corn meal the usual
allowance is one-half a cupful, or tive
ounces, Of grated cheese. There is,
however, no limit to the quantity of
cheese which can be added, and the
addition of the cheese tends to make
not only q more highly heterogeneous
and nourishing dish but also one
which can be eaten without the addi-
ton OF butter or cream. Like the
ordinary corn meal mush, it is often
fried either in deep fat, after having
been egged and crumbed. or in a
small amount of fat, or baked.
Pick over some Goldfish and soak it
to remove the salt If necessary. Mix
two cupfuls Of cold white corn meal
mush with one cupful of the shredded
Goldfish, add one egg and one table
fuls into hot fat, then drain on porous
paper. These Goldfish balls are as good
as those made with potato and are
more easily prepared. The mush must
be as dry as possible. This makes
II fish balls.
Cook one cupful Of corn meal with
four cupfuls Of milk. add one cupful
Of molasses, one cupful of finely
figs and one teaspoonful of
salt. When the mixture is cool add
two eggs we'll beaten. Pour into a
buttered pudding dish and bake in a
moderate oven for three hours or
longer. When partly cooked add two
"upfuls Of milk or cream without stir
ring the pudding
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
French Pancakes.

Onehalf cup -four, one tablespoon
melted butter. one-half cup milk, one
egg. few grains salt.
Mix the -four in q little of the milk
Have ready the egg with white and
yolk beaten separately. Add the yolk
TO the flour mixture; beat and then
add the melted butter. Fold in the
stiffiy beaten egg white; add the rest
Of the milk. Have ready a frying pan
in which butter has been melted.
When this is very hot pour in the
butter SO that the bottom of the small
frying pan is covered. The cakes
should be thin and fried to a light
brown. Turn and fold over after fill
ing the center with jelly.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
RAISIN GELATIN.

One cup boiling water, one
cup sugar. pinch salt, one en-
velope gelatin Observation-Disclosures
kind, 4 tablespoons lemon juice.
one-half cup raisins Chopped
fine). One-half cup nut meats
chopped fine). Mix together dry,
the sugar, salt and gelatin, add
boiling water and stir until dis
solved. Add lemon juice and put
in ice box or pan cold water.
When just beginning to jell,
beat with egg-beater until very
thick like stiffly beaten white
of egg) and with spoon fold in
chopped raisins and nut meats.
Blend thoroughly and let stand
few minutes until raisins will
not settle, and pour into glass
dish or sherbet dishes. Serve
with custard sauce.
Custard Sauce-Scald one cup
milk, saving out a little to dis
solve scant teaspoon cornstarch
before scalding. Add one heap
ing tablespoon sugar, pinch salt
and one beaten egg. Cook until
it begins to thicken. When cool,
add lemon or vanilla f1avoring.
This is splendid to serve with
gelatin.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
Cheese Fondu.

One cup scalded milk, one cup soft
bread crumbs. one-quarter pound mild
cheese, one tablespoon butter, one-half
teaspoon salt, three eggs.
Separate the eggs and beat the yolks
lightly: Combine the scalded milk, the
breadcrumbs. the cheese, butter. salt
and egg yolks. Fold the stiffiy beaten
whites into the mixture and pour into
buttered pudding dish. Bake 90
minutes in a moderate oven.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
EGGS WITH CELERY.

EGGS WITH CELERY.
Cook three tablespoons flour
in three tablespoons butter, add
one-half teaspoon salt and dash
pepper, then pour in slowly two
cups milk and cook and stir un-
til thick. Add two cups stewed
celery, cook 10 minutes over
boiling water and spread on
buttered toast; lay poached egg
on each slice and serve at once.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18

Laboratories, proved it to be as
sanitary as sealed hospital cotton.
Be safe!
Now you do not have to use
common fibrous toilet paper,
to which Doctors attribute
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
Actual laboratory tests prove Northern Tissue
as sanitary as sealed hospital cotton

times in manufacture by our
own process. Thus every roll
comes to you clean and sterile.
A cultural test of this Bath
room Paper, conducted by the
nationally known Columbus
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
MACARONI CROQUETTES.

MACARONI CROQUETTES.
One cup cooked macaroni,
four tablespoons butter, four
tablespoons -four, three-quarter
cup milk or stock, few drops
onion juice. salt and pepper and
one half cup cheese. When
flour, butter and cheese are
well blended, add milk. onion
juice and seasoning. Cool. add
macaroni, shape, dip in crumbs,
egg, then crumbs again and fry
in deep fat.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18

q .osld like to send some Northern Tissus
to you, Especially ifyou have chdren) sothnt you
can see the difference between this White, soft,
stefilized Bathroom Paper and ordinar, paper.
Simply unite your name and address on ths
COUPON below and mdil il to me. .vill zee thns
YOU are sent a generous suppy-WIthosa ocss o.
obligation. Mail the COUPON no&V"
JULIA NEEDLE, Nurse
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18

diet viii Be by wi6ifrsd Stuart GIBBS
by, ,selfaddressed stamped envelope, as
answered through the mail Every effort
but We bespealS the indulgence OF our read
ers for any unavoidable delay. The num-
Rsr OF s m h 4 se aVa
Stuart Gibbs. 46S Fourth avenue. New York
City.
We are a family of six. Would It
be possible for you to give me little
idea of what food to purchase, how
much food to purchase and of what
variety? I should like to know how
much to get of the perishable foods.
which must be bought each day, and
how much to get for the week .-T. NJ.
You have left out one very inlpor-
tant bit of information. You ask me
to tell you how much Of each food to
purchase, but you do not give me any
idea of whether you wish to economic
and buy very plain food or whether
you wish to set q more varied and
generous table. l am assuming that
the latter is the case. The plan which
l will give you means spending
enough to provide really generous va
riety. If, for any reason. you wish
to curtail your expenses. suggest the
following ways in which to do it: Buy
margarin instead of butter. Use
SKINNED milk instead of whole milk
for cooking and select what is known
as the average grade of dried fruits
and vegetables rather than fancy
l will begin. then, with the perish
ables. You will need three quarts of
milk day with cup of cream,
pound of butter and eggs according
to the type of table which you set.
If your family is composed of adults,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18

Doctors urge its use as a
new safeguard to health
ERE is a Bathroom Paper
IL as white as snow-and
just as soft. More, a paper that
is surgically clean, forit is
sterilized 20 times in the max
ing. Hence, this paper is not
only gently soothing-but it
offers new hygienic protection
to safeguard your health.
Doctors urge its use.
Coyvects a fime-oM mistake
Modern medical science has
traced many ills to careless n.y.
gienic methods of our everyday
life. Seemingly trivial things
that often endanger your health.
That is why Physicians and
Surgeons everywhere recon-
mend this sterilized Bathroom
Paper. Why it is used in hos
pitfalls throughout the United
States. Why foremost author
tiles urge Northern Tissue as a
precautionary step - to safe
guard health.
Clean and sterile
Northern Tissue is sterilized 20
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
FOOD AND THRIFT IN THE HOME


MENU FOR A DAY.
BREAKFAST.
Orange Juice.
Hominy with Cream.
Poached Eggs with
Dreamed Celery.
Toast. Coffee.
LUNCHEON.
Macaroni Croquettes.
Tomato Sauce.
Nut Brown Bread.
Baked Custard.
Sweet Crackers.
Tea.
DINNER.
Cream of Pea Soup.
Baked Slice of Ham.
Lyonnaise Potatoes.
Boiled Spinach. Buttered Beets.
Raisin Gelatin Dessert.
Coffee.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-18
Send for FREE Sample

JULIA Middle. Nux
Northern Paper Mlls, Dept. 46S
Green Bay, Wisconsin
Please send me your fee sample psekase Of |
Northem Tissue.
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1927-12-23

II one Is inspired to be courteous
to friends and relatives around the
holidays, one usually displays it by
the presentation of some gift. 1t
may be something selected with
care. bearing the recipient in mind
at the time of the purchase; 1t may
be some trivial novelty that will act
as a duty performed, or it may be
costly creation far superior to the
REGIMENTS expectation or need.
"The gift without the giver" Is
not only bare" but a waste oil
money and effort. 1t does not al
ways yield pleasure. A half-hearted
appreciation on the part of the reel
pient will be the result. The donor
can always see to it that the gift Is
we'll selected, appropriate and not
unduly elaborate. 1t should express
his individuality.
Gifts between women friends or
from men to men are not limited to
any particular type or value; gifts
exchanged by men and women are
Old customs forbid a man giving a
woman personal gifts unless he is
engaged to her, and even then he
should not give her wearing apparel
Jewelry and furs are strictly debar.
red. This is a quaint custom, SC
closely adhered to through the gen
erations, that it is observed by some
even in our generous period. a
lack of its observance was looked
upon with disfavor, almost will
suspicion, In your grandfather
time. Today failure to obey tht
rule is considered bad taste, but tha
is about as far as the adverse critl
cism is likely to go.
The type of gifts depends muc!
upon the occasion, including wed
| dings, showers, debutante parties
christenings, trips by steamer
graduations, birthdays, anniversaries
and holidays. A Christmas presen
is usually the easiest to select ant
usually carries less significance.
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1927-12-23
PAGE FOR WOMEN
Goodies for Holiday Festivities

Pound cake is a good cake to
have in the house at Christmas time,
as it is a good Keeper" and gen.
eral favorite. The following easy
recipe is an excellent one: Cream
together one scant cup of butter and
a quarter cup of sugar until fluffy;
add the yolks of five eggs, beaten
until thick and lemon colored. then
two and one-fourth cups of flour
a bit scant and measured after sift-
ing-and the stiffly beaten whites
of the eggs, flour and egg whites
added alternately; one-fourth tea
spoon baking powder in the flour,
Flavor with one teaspoon of vanilla
and a saltspoon of mace, or sherry
seasoning If you prefer. Bake in
one good sized pan Gan angel cake
PAM $50 degrees F. for one and
quarter hours.
White Fruit Cake
Cream half cup butter with one
and one-quarter cups brown sugar,
add the beaten yolks of two eggs,
then two-thirds of cup of milk,
the stiffly beaten egg whites and
two and one-quarter cups OF flour
alternately; three teaspoons of bak-
ing powder in the flour. Flavor
with one teaspoon each of vanilla
and orange and two tablespoons of
white grape juice or fruit Juice.
Lastly add half cup each of coarsely
chopped nuts and raisins, a third of
cup of currants and two table
spoons of finely cut candied orange
peel, the fruit lightly Toured. Bake
in angel cake tin, bottom lined with
oiled paper, at 325 +. about one
and a quarter hours. Cover with
almond icing.
Almond Icing
Blanch half a pound OF shelled
almonds and pound to a paste,
moisten with a bit of rose water
while MASKING them; beat smooth
and mix with icing made with the
stiffly beaten whites of two eggs
and half a pound of confectioner'
sugar; beat; it should be of a con-
sistency to spread; more sugar or
moistening may be added If neees-
sary. Spread on cake and cover
with the plain icing when cold; q
little may be reserved for the pur-
pose or more made If the cake is
The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1927-12-23

large. This is q delicious oldtlme
Christmas icing.
Groundnut Candy
Boil two cups of molasses with
half cup of sugar, adding one tea
spoon salt and liberal tiny bits OF
thinly shaved orange peel. Boil
until 1t threads and crisps in cup
of cold water. Then add butter
ball and half a teaspoon OF soda,
stirred in rapidly. Lastly coarsely
chopped peanuts 1.-TWO quarts before
shelling). Turn into buttered pans
and when half cool crease in
squares. Break apart when cold.
Pack in boxes in layers with paraf-
fin paper il for gifts.
Acorns
Dip the stem ends of separate
Malaga grapes in melted chocolate
and then in graduated sugar. Lay
on paraffin paper on platter to
cool. Serve in bonbon dishes.
Din one end of blanched almonds
in the melted chocolate and then IN
the sugar. Cool as above. Both
of these "acorns" are pretty and
delicious for the Christmas table.
Molasses Pound Cake
Cream two-thirds cup of butter or
substitute with three-fourths cup OF
sugar, add two well beaten eggs,
two-thirds cup each of milk and
molasses, two and five-eighths cups
of flour, three-fourths teaspoon OF
soda dissolved in a spoonful of the
milk. Beat well, add one-fourth
teaspoon each of mace, allspice and
Glove, one teaspoon of cinnamon,
half cup of cut raislns and one-third
cup of finely shredded citron, the
fruit lightly floured. Beat again;
one large pan. 1926 F.
Jolly Boy Doughnuts
Mix together three cups rye meal.
one cup of wheat flour and one-half
cup white cornmeal. Add one-half
teaspoon salt, one-fourth teaspoon
cinnamon, two tablespoons sugar,
two teaspoons baking powder, one
tablespoon New Orleans molasses,
one beaten egg and sweet milk to
make a thick batter. Drop by
spoonfuls of hot fat and cook until
brown. Roll in powdered sugar and
sprinkle lightly with pink or green
confectionery sugar.