davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28

The Sunday morning breakfast Of
fers two varieties of fruit. The grape
fruit juice is really an appetizer. 1t
contributes the valuable body -regu.
lating salts so necessary for the pres
ervation of health. The dates served
with the cereal, on the other hand,
are a different type of fruit and add
to the bodybuilding food AS well.
Serving two types of fruit at one meal
gives a festive touch for Sunday
morning.
Provision is made for sufficient
quantity of oysters TO have some
with the dressing for the Sunday
chicken and also enough to serve as
the main dish at Sunday night supper.
While this may seem at first glance
violation of one of the laws of
menu-makiing, the oysters in the
chicken dressing are really added
largely for flavor. When planning
fried mush for luncheon on Tuesday
1t Is we'll to use one of the finer corn
cereals, such as corn meal or fine
hominy. The close. firm texture lends
itself better to slicing and frying
than do rolled oats or large faxed
cereals. Another point to note is that
the fried n1ush is reserved for the
following day. This addM. variety to
the week as a whole witAdht dupli-
eating anything so solid asssthe cereal
on the same day.
Nodded spinach salad served at
Tuesdays dinner Is capable of many
variations. In this case, it is served
with border of finely ground raw
carrots. The crispness of the raw
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28
Food for Teeth.

Ii our teeth are failing and Crum-
bling, the fault may lie with lis and
with our mothers-~with us. because
we do not eat the right fods, With
our mothers. because they did not
eat the right foods before we were
born.
When we eat, we do not merely
feed our bodies as a whole, but we
feed separate portions of our bodies.
We must feed our blood. our nerves,
our muscles, our tissues. etc. In the
same way we must feed our teeth.
The various parts of our bodies re
quire their special kinds of food.
And our teeth are quite as particular
on this score as any other thing in
our system.
Diet authorities are a unit in be-
lieving that bad teeth result from
bad diet which does not supply the
mineral substances upon which bones.
teeth and tissues depend.
What should we give our children to
be sure their teeth are properly nour-
ished?
First Of ALL milk---a quart a day
for every growing child. This will
supply the calcium which bones and
teeth require. Fresh vegetables. fruit,
eggs and who1egrain cereals ought
also to be included in the menu.
Next, the teeth. like the muscles,
must be used to he preserved. Hence.
it is advisable to have foods which
require chewing. Whole wheat bread,
celery, whole apples and foods of this
sort which bring the teeth into use
are good. This chewing messages the
gums, stimulates them and causes
saliva to flow. The general health
benefits as well.
The child need not have his whole
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28
FOOD AND HEALTH
by wlNIFRED STUART GIBBS.
Food Specialist.

The most delicate fabrics can be
spoiled In the weaving; the most
beautiful flowers stunted If the gar
dener does not know how to take care
of them. Foodstuffs that are full of
potential help may lose this quality
before ever they come to the grocer'S
shelves If they have not been prop
erly processed
It behooves the housewife to know
something about this processing.
about, as Western college professo,
foodstuffs.'' She knows that she
should demand high standards of
cleanliness, but. other than this she
should make 1t her business TO learn
something about the normal processes
that either preserve or intensity food
values.
How often we hear Il distracted
housekeeper say. for example, How
shall ! decide which grade of canned
fruits to buy? I like nice things for
my table and / must have good food
for my family. On the other hand.
I must husband my housekeeping
allowance and must not spend 1t fool
ishly. Ia 1t extravaganza to buy a
choice grade of fruit?'
There is a simple answer TO this
question. AS known to the manu-
facturer, there are three groups OF
canned fruit--standard, choice and
fancy Then down the scale there
are two other groups, sometimes
known as natural; sometimes known
as pie grade, The last mentioned, to
dispose of them first, are frequently
made up of very ripe or underripe
fruit. Not that the fruit is unwhole
some, for the pure food laws take
care of that. but the attractiveness
of both appearance and flavor is in
terfere with.
The average household may, gen.
orally speaking. be satisfied with
standard grades. That there are
Occasional where the choice or even
fancy grades will be the best to select
we shall all agree. These occasions,
however, are special occasions.
Unless the housewife knows about
these grades, their names and their
characteristics, she cannot decide
intelligently as to which type of fruit
she will buy. She may have heard
from Mrs. Jones that nothing but
fancy will do her family and from
Mrs. Smith that Mr.. Smith will de.
mand fruit that is merely choice.
But she wishes to know how to plan
for her own particular household.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28
Nutrition NUGGETS

Grape juice Is especially good for
any one whose diet must be carefully
balanced as regards acid and alkals1e
foods. Any one with catarrhal coraii.
tlun Of the stomach and bowels may
also be benefited by its use. One need
not wait until he is i'll. however. g.
enjoy this delicious beverage 1t
should be used frequently to vary the
morning orange juice. ss
BLACK beans make a very good varia-
ton for the more commonly used peas.
white beans and leutils. Black beans
are very rich in vegetable protein.
that is. body building material. The
fact that they are somewhat hearty
makes it advisable to serve lemon
slices with the soup. The lemon flavor
is excellent in combination with the
richer flavor of the beans
This is the season for serving raw
apples frequently. 1t is an excellent
practice to use this form of fruit ats
breakfast at least once a week. Such
q. practice adds variety to the menu,
but better than this. il provides tbs,
mineral salts and vitamins undisguised
by sugar as IN the case Of baked
apples or stewed applesauce. The
crisp texture OF raw apples is a pat
ticularly good appetizer and stomach
stimulant for breakfast. s.a
If the family is fond of pork. tnfS
Is the time of year to serve it. Chill
dren and invalids should be given "A
lighter for of meat. but healthy
adults may like an occasional treat Of
pork tenderloin. roast pork or pork
chops Pork Is very high In energy
because of it's fat The lean is of n
closer texture than that of beef and
mutton. and II is this fact which
makes IL less easy to digest. 80
Don't forget sauerkraut during
these cold days. This is an excellent
dish TO serve at least once a week :
The healthful acids formed i'm it's prep-
aration are especially good for ali dis.
turbances of digestion accompanied by,
fermentation in the intestines. "~
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28
EAT AND BE HEALTHY
Dinah Days Daily Talks on Diet
Tho Right Food Is the Best Medicine

quart of milk raw. II can be served
under various DISCUSSES -- creamed
vegetables, oyster stew. custard pie,
cream soups made OF peas, tomatoes.
spinach. celery, asparagus. potatoes,
beans. carrots. beats. creamed chicken;
deserts of junket, milk sherbert. rice
pudding and ice cream.
of course. eating will NOT do it all
The teeth must he kept clean. And
they should he examined by the
dentist once every six months.
Readers desiring personal answers to their
questions should send self-addressed. stamped
envelope To Dinah Day, care of The star.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28
PRICES AT MARKET
HOLD OLD AVERAGE
Increases and Reductions on Prod
ucts of Week Equally
Divided

With increases and decreases about
equally divided in the price of produce,
the marketing housewife at Center
Market this week will find her total
expenditure about the same as her
last weeks output for foodstuffs.
Old potatoes remain at cents a
pound and the new variety remain at
Is cents a quart, with sweet potatoes
selling at the rate of four pounds for
Is cents. While tomatoes went up 10
cents on the pound to so cents, string
beans dropped 10 cents, now selling at
so cents. Rhubarb is 10 cents higher
and is selling this week at 35 cents a
bunch, but new cabbage, which sold
last week at the rate of two pounds
for a quarter, is this week quoted at
10 cents a pound.
Fruit Changes Divided.
The same balance of rises and falls
prevails in the prices of fruits and
poultry also. Turkeys have dropped 5.
cents, now selling at SO cents a pound,
and those on the stands are parttcu-
larly fine. Keats, however, took a
steep jump from 80 cents to $1.25
each. Dealers say they are scarce at
present Rabbits helped even the
poultry mart changes, however, when
they slipped down to 60 cents apiece
from their last weeks level OF 63
cents.
Oranges, which have been quoted
for at least two months at prices rang
ing from so to 80 cents a Dozen de-
pending upon size, are priced this
week from so cents to 81. Tangerines
hold steady at so cents a dozen. Tokay
grapes lowered their price : cents,
selling at 35 cents a pound, while alli-
gator pears dropped to so cents.
Lima beans are still on the market
at the same price that was asked last
week-$2 a quart in the hulls. Brus-
sells sprouts are 40 cents. which is 10
cents below last weeks level. French
artichokes remain at Is cents = pound,
and the Jerusalem variety hold their
same price of rs cents a quart. French
endives are so cents pound.
Strawberries Lower.
Turnips and parsnips are steady at
Is cents a pound, and elephants are
35 to so cents pound. BeetS cost 10
cents a bunch. and celery is still Is to
rs cents bunch. Peas from Florida
are 40 cents a pound.
Strawberries dropped from 81 to 80
cents a quart, while grapefruit re-
mains at Is cents and pineapple at so
cents.
Dairy products have not changed in
price since last week, and meats for
the most part remain steady. Beef is
quoted at the same prices that were
asked last week, when porterhouse
steak sold at about so cents pound,
sirloin at so cents and round at 40
cents. The various roast cuts bring
anywhere from 25 cents to As cents,
and ranged from chuck to rib.
Dealers are inclined. however, to an
ticipate a scent reduction on lamb,
although they are not sure they will
be able to lower their prices in time
for this Sundays dinner. Lamb at
present sells at 40 cents a pound for
the best legs, while lesser grades
bring 35 cents a pound. Breasts OF
lamb are quoted at 20 cents. while the
shoulders are selling today at 80 cents.
Pork remains steady, and the house
wife will find prices the same this
week as last week. Veal also Is un-
changed.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28

Empty the contents of one can of
pork and beans into a saucepan. Add
one quart of boiling water, one small
onion cut fine, one small bay leaf,
and dish of cayenne pepper. Sim
mer one-half an hour, then strain.
Cook two tablespoonfulls of butter
and two of -four to a light brown.
Gradually add little of the soup
until you have smooth paste. Then
add to the soup and cook for 5
minutes. Serve at once with a few
croutons in each plate.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28
FOOD AND THRIFT IN THE HOME
MENU FOR A DAY.

MENU FOR A DAY.
BREAKFAST
Sliced Oranges.
Oatmeal with Cream
Eggs Poached in Milk
Toast. Marmalade
Coffee
LUNCHEON
Macaroni with Tomatoes
Crisp Rolls
Baked Stuffed Apples
Molasses Cookies
Tea
DINNER
Cream Of Asparagus Soup
Calves Liver and Bacon
Baked Potatoes
Carrots and Peas
Lettuce. French Dressing
Raisin Cracker Pudding
Coffee
L11S IoAAf1ELJ IN hAAAs
Put one-half cup milk. one
half teaspoon salt. dash pepper,
scant 1one-half tablespoon table
sauce in chatting dish, cover. and
when boiling drop in three eggs.
sprinkle with three-fourtns
tablespoon butter i'll small bits,
dash of salt and pepper. When
poached serve on buttered toast.
MOLASSES COOKIES.
One-half teaspoon ginger, one
tablespoon sugar, two-thirds cup
molasses, one-half cup shorten
ing, one teaspoon soda; over
which is poured one.half cup
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28

carrots combines very pleasantly with
the smooth textured spinach.
Vegetables in casserole form the
main dish of Thursdays luncheon. A
good time to serve such a dish Is the
day after a vegetable dinner, although
1t was not done in this particular
case.
Saturday offers an old.fashioned
bean pot of baked beans. Many of
us do not care for anything so hearty
as beans in the morning, but for a
cold day when perhaps the luncheon
is to be light they are worth con-
sidering
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28
Cottage Cheese Salad.

Use three-fourths pound of we'll
seasoned cottage cheese, three large
tomatoes, az few stuffed olives, one
cupful of boiled dressing, lettuce and
six hard boiled eggs. Chop the olives
fine, mix with the cheese and form
into balls about the size of a walnut.
Upon each individual plate arrange
a bed Of shredded lettuce and
large slice of tomato. Place three
cheese balls on each slice of tomato
and top with the yolk of hard
cooked egg, thus forming a little
pyramid. Sprinkle the chopped egg
white over the salad and pass the
dressing after the salad is served.
-------e-----~--
More than 90,000,000 metric tons OF
raw steel We're produced in the world
last year.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28

Friday--Fish Day. any day:
PINK SALMON OUTLETS
Melt 8 tbls. butter. tbls. Go0s.
sAI.MoN. SER until thick. season.
Add 2 rev ogg .yolks. Cool. shape
lnte cuflets. roll Ia ncur. then II
beaten ewEs diluted with milk. Dap
Bervs with eemate or crs1Am sAneA.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28

PINK SALMON POLLS xox
viii cap cooked Ffce. Season,
Divide tnto o parts. Re1l each part
In cabbage leAyes, fasten te4ethYr
w1sh tp0thpfcsgs. cook until tender In
khR fn q StGAmaer.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28

Average Cost
Pound Can Pink
SALMON and
Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28

Efforts are being made to interest
the government of Mukden. China, in
an equipment for transmitting photo
graphs, documents and messages by
telegraph
Evening star., 1927-05-04
Buying Boats to Row.

Buying boats for the family to row
or paddle in is task that awaits
many mothers right now. Early shop
ping Is advisable in order to be as
sured of prompt delivery in time for
'.start-of.the-season" use. One excel
lent way to begin to shop is to send
for catalogues from the various manu-
facturers.
Study the several types of boats
manufactured before venturilg into
stores at all. No store can carry the
variety of boats that is presented in
numerous catalogues. Perhaps the
very boat that you desire Is not car
ried in stock In any store in town,
AMI it will have to be ordered spe-
cially.
When selecting the boat consider
the body of water on which it is to be
used, by whom 1t is to be used, and
what purposes other than pleasure it
must serve. For example, q round
hottom beat Is easiest to row and per-
fectlv safe on sheltered lake in the
hands of able swimmers. On water
that is likely to be ruffied by the
tiniest gust of wind a fiat-bottom boat
is safest in the hands of children.
Where boats are to be used in con-
junction with camps to transport food
supplies and visitors. size and capacity
win be a factor to consider. If an
outbroad motor Is to be attached. bear
that point in mind when selecting.
There are innumerable types of
boats, including round and fiat bot
Evening star., 1927-05-04
.DorothyDix:
The ReVoIt
Against the
QUESTIONABLE
All of Us Hate to Be Questioned-We Resent Pry
ing Into Private Affairs-So Don't Drive Young
People From Home With Family Curiosity.

%E % girl tried n @ m % jumping ping into int
s @ s s a % s he he ssSeS s ~ @ re e lived she couldn't stand any
$50 J.. 81: 81
why why ann am going M ] and how long liam am going stay and and when when am anon coming
did and T ha b e haunt d hs @ e G @ @ but My as M e M g
do her duty and take care of her
little y ss n s% y s I yss day. 4 s % the ssss ss @
and on
get
nd @ sn IT., 3 fogsg T what M
in childhood andth
thousand kindnesses.
60 ungrateful age many
guards etG privacy 4s gs it's a Df' ana the almost
q % % % @ do Gs' % to @ sssp ss as
But 5s' drive the APs s% ae @ % family
E9 , that at the n %
she going to do Lott it. & No m make the smallest without
sa bought eat
ss sss s 's ss @
s ss!s KNOW IT, sSs 1s s /. sssy sss
sss SG e most s9 tss
nasging 1g that ask asks @ cea4eesslyy' asy ,,o .,
wssn fs a DC ss
door Sc ana ss L. and mind ns sss bs s sfs, ss
%s''ss saa fas1s6s Tsnts
WITHOUT having II
u 'sa ti their sei
patenee their hands in helpless grief
$ mi to
THIS little tragedy
mpe and the Of both
virtually household
The remedy of
children
ne sGs get ran e na 3 @ hny is not are
particular kick about doing question
But have they
find
them. - 1A
children
0e
to be
parents do well DOROTHY DIX
Evening star., 1927-05-04
Tale for a Particular Man.

The typical Partisan boulevardier
is generally a particular person.
Sometimes he's inclined to be overly
fussy. However. let the reader judge:
An exquisitelv dressed, highly.per.
fumed, elderly gentleman walks into a
Fashionable pastry shop on the Rue de
Rivoli and-according to a free trans.
lation OF the French employed on both
aides-he says to the proprietor that
he desires to have a small cake baked
and decorated in accordance with a
certa. design which he has in mind.
Assuredly, m'sieur has come to the
right place, replies the gratified shop
keeper. This establishment makes a
specially of such CONNECTIONS. Pro-
need, please, with the plans and speci-
fioations."
So the esthetic one proceeds, the
other man meanwhile jotting down
notes. 1t would seem that the gentle
man wishes very elaborate cake. 1t
must be circular in shape, weighing
just so much and of such and such
general dimensions. 1t is to be sur
mounted with facsimile done in COL
ored icing of a little cottage-a white
stucco cottage, with green blinds
There must be grass plot surround
ing tin icing, of course-a red brick
walk leading up to the entrance, lace
curtains at the translucent windows
probably these can be fashioned of
spun sugar--a portico at the front
having small rounded columns or pill
lars. and at the doorway door mat
bearing the initials "E. H."
Is the matter thoroughly under.
cfs co aio
When, then, may the customer expect
TO examine the finished product? The
proprietor calculates. For a thing so
complicated and upon the details of
which m'sieur places such Importance,
at lea-t a week will be required. There
are parting salutations and the patron
&ithdraws,
Precisely on the appointed hour one
week later he reappears. With an air
OF honest pride, the shopkeeper pro-
d-ces the glorious confection, it's top
crowned with miniature home. 1t is
more than a mere toy; it is veritable
creation, perfect, as he proclaims, in
every respect.
But m'sieur's face falls. He is DESC
lated to be compelled to find fault with
such a masterpiece, but there has
been a misunderstanding. He dis
tinctly stated that the columns of the
facade should be circular, whereas
these are octagonal columns.
The pastrynlan admits his error. 1t
shall be rectified. A little reshaping
of the uprights, fresh application of
icing over the patches and the thing
is done.
But when?" Msieur is impatient.
Not later than the day after to-
morrow, on his honor as a pastry cook.
SO be it.
The day after tomorrow comes.
Once more the gentleman enters, and
Evening star., 1927-05-04
Laughing Around the World
WITH IRWIN s. COBB.

again there is enacted the ceremony
of bringing forth his precious order.
He is about to accept it when, 10! he
makes a second distressing discovery,
a thing overlooked at the time of the
first examina ton. The initials, '.E.
H." on the tiny brown icing door mat
are done in flowing script. This is
indeed unfortunate. because he ex-
plicitly stated on the occasion of his
original call that the lettering should
be in plain Roman capitals. as being
moro chaste, more dignified, marked
by more becoming simplicity.
Very WELL" says the pastry cook.
that 10 small natter-vital, no
doubt, to m'sieur, but not difficult of
rectification. In one short hour-one
hour. remember promise that the
initiating shall be altered
In one hour, then, m'sieur is back.
For the third time he inspects the
cake. Now there is no fault to be
found with it. The bill is large, but
he pays it gladly.
"Where shall deliver your cake?"
he inquiries.
II do not wish 1T to be delivered at
ALL"
$50? Then perhaps msieur, guard,
ing against possible accident, would
prefer to take 1t with him?"
mot at all. I'll eat it right here"'
And he does.
Evening star., 1927-05-04
Handbags and Handkerchief
BY LYDIA LIE BARON WALKER.

termined by what kind Of bag you
carry. Since handkerchiefs are usual
ly more easily purchased than bags,
the choice Of a handbag is apt to be
considered first.
| Bags may be Of fooled leather, fabric
or velvet. / do not aim so much to
tell you what sort Of bag you should
carry as to show you how to combine
artisticallv your selection of two
needed accessories. 1t Is this accent
which is the point Of interest at the
moment. For Paris, according to word
that have just received, says that the
| two must be in accord for the most
perfect effect.
Very few women can afford to buy
handbag SO distinctive that 1t Is not
duplicated somewhere, yet every one
dislikes to see the counterpart in the
hands of some one else. The desire
for individuality is not met. In the
present vogue any one can afford to
put the touch that Is different" to q
handbag by the selection of the mou-
choir to be carried with it--one might
almost say worn with it--as in some
cases the bags themselves have side
flap pockets where the handkerchief is
conspicuously showing. Although it
is possible that many women might
make the same choice of handbags
from a large assortment. it is most un-
likely that any two would pick out the
same handkerchief to ornament it. The
result becomes entirely individual and
the likelihood Of unwelcome repetition
is avoided.
Ways of Carrying.
When the handkerchief is in evil
dence whenever the bag is carried. the
CT ic rixy{VN 10 Ina
the pocket or compartment on the out
side where the colorful bit of linen
or silk is tucked is lacking there is
still away. especially in pouch bags, of
having the handkerchief constitute
part of the bags decoration. Close the
bag so that a corner of the handker-
chief is showing, enough so that 1t ap-
pears to be intentional. Even if the
bag is of the envelope" type with no
pocket and the clasp concealed, the
owner of it does well to observe the
mode, as it will display her artistry
whenever the handkerchief is taken
out for use, or when the bag is open.
Many Varieties.
1t is a fashion, fascinating, yet with
out touch of the bizarre. Batik hand
ksrchiefs lend themselves to it mar
velously, and printed silk or linen, too.
Fancy bordered "hankies" glimpse the
style or follow it closely. For instance,
a cafe au lait bag with g. jade orna |
ment could find it's color counterpart |
in a pongee handkerchief with green |
border either in fiat color or a de- |
sign IN green. Black and white in |
are considered exceeding |
ly smart this year, and il followed in |
the bag and kerchief have the advan |
- -
painted handkerchiefs are given the |
setting of which they are worthy in |
the conspicuous position of a bag |
pocket on the outside. The combina. |
tions contrasting with bag. or catch
ing the color note of the decoration on |
it rre infinite and stimulating to the |