davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1928-09-17

about one teaspoonfM Of butter
for every potato.
Then add the hot milknever use
cold about one tablespoonful for
every potato, or enough to make
the mixture fluffy and yet not too
soft to stand up well when dropped
from q spoon. Then beat the 20
tatoas vigorously. either with the
maaher or with q fork, until they
are snowy-white, light, fluffy. and
creamy. Next, reheat the potatoes
and pile them lightly In a hot
vegetable dish garnished with
chopped parsley or q sprinkle Of
paprika.
The Fluffy Mash
Here IL how mashed potatoes
may be kept fluffy and not IL the
meal IS unavoidably delayed: Put
the saucepan containing the mashed
potatoes in another one holding a
small quantity OF boiling water,
and place over low heat. The
mashed potato usually scorches il
placed directly over the heat. The
best way, however. is not to keep
them waiting.
Housekeepers complain that they
are not able to make their baked
potatoes dry, mealy and fluffy. No
dish il easier to prepare than this.
Yet, az with ali potatoes, baked
potatoes must be served as soon ~
they come from the oven, or they
are sure to be sOggy and moist.
In baking potatoes, 1t il always
well to select those that are smooth
and unbelmished, and Of uniform,
IT.. IL, In mill knI n
In the same length Of time. When
you attempt to bake potatoes OF
different sizes at the same time. the
large ones are often still raw in
the center when the smaller ones
are completely tender and ready to
remove from the oven.
So select baking potatoes OF uni.
form size. And, since many people
enioy eating the CRISP skin of a
| baked potato, it il always well to
scrub them thoroughly. dry them
well. and then rub the skin over
lightly with fat or cooking oil be-
fore baking.
Medium potatoes should be baked
In a very hot oven at 500 degrees F..
for 40 minutes. while large potatoes
should be baked at the same tenn.
perature for 60 minutes. A good
test for the "doneness" Of baked po-
| tatoes is to pinch them with the fin.
gertips--they should be soft enough
to dent easily.
When the potatoes are done, re-
move them Immediately from the
oven and slit the skin on top each
way about an inch, thus forming a
cross. Then hold each potato in a
| clean cloth and with the fingers
gently push the potato from the
| bottom until II breaks. all snowy.
white and fluffy. through the cuts
In the top. Place a small piece Of
butter on the top of each and
springle with either paprika or very
finely chopped parsley. Serve i'm
mediately.
The Washington times., 1928-09-17
'NAXED PAPE R
| AIDS BR0|LING
OF fish

The Good Housekeeping Institute
has found that II fish to be broiled
IL placed in q sheet Of waxed or
parchment paper before putting II
on the broiler rack, the fish can be
transferred to the platter easily
without its breaking.
II has discovered that nothing
saves as much time, strength, and
work as the rule, Nothing on the
floor that can so elsewhere IN
clothes closets shelves are put In
about 4 foot from the floor Tor
shoes, suifcases. etc. In the broom
closet all the implements are nuns
bv their handles. On the back
porch there should be 2 10y smell
for the few pals, etc, which ~ y
convenient TO keep there.
In the, storage basement there
should De low, broad tables aboul
1S inches high along the walls on
which trunks, boxes and large
sacks of supplies, such a. soap
sugar and potatoes ere kept, THESE
tables are on easy rolling casteES'
Moreover, things do not get sO
dirty when they are kept of the
floor. The principle il extended
further IN our Kitchen by never put
linz on j shelf anything which will
hang M. 1t is much easier 70 nnu
anal utensfl, such as an egg
whip. for example. IL II - hanging
than Il II is lying on shelf or u
4 drawer among other utensils.
This plan also saves time in shelf
cleaning.
The Washington times., 1928-09-17

and stiff enough to spread. Yields
sufficient for one large cake.
Spice Cake
K tea.uoonful cinnamon
IL teasponful nutmeg
II teasponoful cloves
Few grains cayenne
~ teaap0onfuI boiling Water
IA CUPS paatry flour
4 feasp0onfnIs baking powder
teaspo8nful salt
cup sugar
eggs
4teaspooRfaIs eva poFated milk diluted
with & teanpooufuis water
soak spices IN boiling water. Sift
flour. then measure Resift with
baking powder and salt twice.
Cream rat and sugar .lerpughly.
Add wen beaten eggs AMI continue
beating until the inIxthra. Is :
light color and has q smooth. fluffy
appearances Add spices. then the
flour and diluted milk alternately,
beginning and ending with flour.
Bake III moderate oven t375 de.
grees RI. Yield Two, round tins
Or 10 servings.
The Washington times., 1928-09-17

cooking when the potatoes are
peeled, it Is far better to leave the
Feelings on. In so doing. OF course,
the potatoes should be thoroughly
scrubbed with a vegetable brush
to remove all dirt before boiling.
But IL you prefer potatoes cooked
without the skins. pare them thinly
and do make use OF the potato
water, in your meat gravy, in 4
supper soup. or the like. And as
the potatoes are pared, drop them
into cold water to cover, so that
there will be no discoloratiOn to
affect the whiteness Of the finished
product.
Boiled" potatoes should be either
steamed or cooked in q small
quantity Of boiling water. Never
start them cooking I'm cold water,
After they are all scrubbed OF
pared, drop them in the saucepan
and add only enough water to cover
the bottom OF the utensil wen. Their
cover them tightly and boil until
tender when pierced with q fork.
Salt And Serve
Salt-one tablespoonful for every
seven medium potatOesaMshOuld be
added when the potatoes are hall
done. When tender, drain from the
potatoes the little water that il left.
Then uncover and shake them
gently in the saucepan over q low
heat so that they become dry, before
peelinE. With the peeling done,
serve the potatoes at once in . hot
vegetable dish. sprinkIing with
raprika or finely-chopped parsley,
and q bit Of melted butter or fat.
Nothing can he more tempting
than snowy riced potatoes. Quickly
press the hot, perfectly boiled po-
tatoee through potatO-ricer or
coarse sieve right into hot serving
dish. Season lightly with the neces.
sary salt, pepper and butter, and
serve at once while still piping hot,
Mashed potatoes! We have all
had to eat, but r hope have never
served, Iunpy, pasty mashed pota-
toes, Iukewarm and poorly sea
soned. Yet when cooked long
enough, mashed potatoes have no
lumpa, and when beaten with de.
Termination they have all the deli
cate fluffiness OF q perfect product.
So cook your potatoes until they
are wholly tender.
Important Step
Next drain the potatoes and then
shake them gently in the sauce.
pan, over a low heat 50 that they
become dry. nealy and fiakg. This
step is most important Then peel
the potatoes Immediately; and
while still hot, mash them In the
saucepan with q potato n1asher or
rfeer, being very careful TO reduce
all the potatoes to a smooth mass
without Jumps. The first beating
is also important. When thor
oughly smooth, add salt. il needed,
az well az butter or other fat
The Washington times., 1928-09-17
BE[G|AN KING IS
COFFEE-W|SE

The King of the Belgians il said
to be the champion coffee drinker
among European nonarchs. His
majesty, so it's reported, takes a
cup of coffee before breakfast one
after breakfast. another with his
nooday meal, one in the afternoon.
still another after dinner, and the
last cup In the evening.
What responsibility rests upon
the. royal coffee maker! But 1t Is
to be hoped that he ii as canriy N
his selection of a brand of coffee
TO serve the King an hundreds Of
American wives are OF the one hey
serve their husbands.
/ Millions OF these women know
that the making OF a tempting
beverage Is not altogether matter
of billing and brewing. Coffee must
them.
Present day methods Of roasting
have flavor and aroma to be sure,
but IL the roasted bean does not
possess these qualities, then no
magic of the housewife can extract
the flavor in provide housewives
with a product which is even better
than the coffee that mother used
to make"
The Washington times., 1928-09-17
WASHINGTON PIE

tCake)
tablespoons butter.
/ cup sugar.
egg.
1 cup milk.
III cups pastry flour.
teaspoons baking powder
. teaspoons Malt Syrup lriain).
(Efllingl
cups milk.
!. 2 tablespoons eornstarch.
? eggs ia
4 tablespoons sugar.
tablespoon butter.
tablespoon Malt syrup (plain).
Cake-Cream lard, sugar and matt
syrup together, then add the silSnt-
" beaten egg yolk. Silt the fiohr
and baking powder together. alter
nately add the flour and milk &c
the creamed mixture. Fold In the
stiffly beaten egg white. Bake IN
LAYERS In a moderate oven.
FiIling-Scald the milk In a
double boiler. Mix the cornstarcn'
sugar and butter together. Add to
the milk. Cook until 1t thickens'
stirring often. Add the slightly
beaten eggs, and cook. Spread on
ion and between the layers OF cake
Two squares Of chocolate may be
added for chocolate filling.
The Washington times., 1928-09-17

For potato dishes must be served
hot. And they should be eaten al
soon as they are removed from the
heat. In fact, the French would
say. Potatoes must never wait for
the guests--rather the guests must
wait for the potatoes" A good
slogan for all to follow.
without doubt. potatoes are more
often boiled than cooked by any
other method. For in addition TO
being served in this way so ire
quently, they must first be boiled
for many Of the appetizing yar1a-
lions in potato dishes. Yet. too
often, because of careless cooking
it Is half.warm. discolored, soggy.
boiled potatoes that find their way
to our tables rather than the hot
snowy-White. nealy variety that can
be 30 easily prepared
Better Unpeeled
Potatoes for boiling may be
cooked peeled or unpeeied. But
since valuable mineral salts and
starch are lost in the water during
The Washington times., 1928-09-17
CARAMEL CAKE FILLING

1 cup sugar
3 tablespoons cOfnstarch
tablespoons flour
Pinch Of salt
cups milk
eggs ,
teaspoon. malt syrup chop hayored.l
sift the dry ingredients together.
Add the milk and cook in a double
boiler until thick. stirring con.
stantIv. Add the slightly beaten
eggs. cook slowly. continue stirring
constantly. Flavor with malt syrup
slhop flayored.) This filing can be
used for pies. cream p1tffs, etc.
The Washington times., 1928-09-17
OATMEAL CREAM PUDDING

Two cups cooked oatmeal, u cur
sugar cup cream or condensed
milk 2 teaspoon grated lemon rind
III Tablespoons gelatin. l cup milk
Soak gelatin in cold milk for IL
noinntes. Stir soaked gelatin into
hot oatmeal. Stir until sugar is
dissolved, then rub through q
strainer. Add lemon rlnd and fold
in cream or milk. whipped stitf
Pour into mold which has been
rinsed with cold water. Serve cold
with crushed fruit.
The Washington times., 1928-09-17
EscALLoPED sAUERkRAUT
/ can tomatoes
{ Guns sauerkfant.

1 cups sauerkfaut.
Cracker Or bread crumbs.
Drain the liquid from the can Of
tomatoes and reserve liquid. Grease
4 baking dish. Cover the bottom
Of baking dish with u layer Of the
solid tomatoes. Sprinkle with saif
ana repper and dots OF butter.
Cover with layer Of cracker Or
bread crumbs, then q layer ol
sauerkraut, then another layer Of
tomatoes, crumbs and sauerkraut
and so on until the tomatoes ana
sauerkraut have all heen used. Pour
r.,,e,- ali the tomato liquid and cover
with buttered crumbs. Bake IN
hot oven 20 minutes.
The Washington times., 1928-09-17
PIMEMTo SAUERKRAUT

] cup rice.
2 cups boiling water.
cups tomato Juice or SOUP.
cups sauerkraUt
: small onions GineIv sliced).
pimentoA Finely slIctd(.
teaspoon salt.
tablespoons butter.
Mix all tho ingredients together
and bake In moderate oven ia
hours.
The Washington times., 1928-09-17
COOKING POTATOES IS REAL ART AND HERE ARE The 5ECEIs
CINNAMON COOKIES

I cups shortening.
sNs i cup sugar.
egg. -A
la cup milk.
az cups flour.
teaspoon cinnamon.
u teaspoon clovee
= teaspoon salt
y teaspoon soda.
/ cup raisins.
! cups corn flakes.
Cream the shortening. add the
sugar, egg and milk. Add sifted
dry ingredients, raisins and corn
\, Takes. Roll the dough thin, then
ascut into rounds and bake in a mod.
Z crate oven (37O degrees F0 for
about 10 minutes.
The Washington times., 1928-09-17

Vanilla Is > popular flayoring for
plain cake. Lemon extract and mace
makes ! delicious substitute. Fruits
and nuts may be added, II preferred.
Baking in muffin tins Or paper bak.
Ing cups Ii very nice variation.
One Of the best ways OF changing
flavor and appearance IL to use
scings Of different colors, textures
and flavors.
BY observing the following sug-
gestions and recipes 1t will be pos.
sible to make ! number Of good
cakes:
Plain Cake
11-5 cups pastry flour
2 teaspoentuls baking powder
teaspOonful salt
IA cup sugar
~ tablsspoonfnls evaporated milk al
luted with water to make
X cup liquid
II cup soft butter
y Tablespoonful vanilla.
Sift flour, then measure. Resift
with other dry Ingredients twice.
Beat egg. Add diluted milk. butter
and vanilla. Pour into d well that
has been made IN the middle of the
dry ingredients. Fold dry ingredi-
ents into the liquid until partially
mixed. then beat one minute. Pour
into oiled muffin tins and bake in
! moderate oven ts7s degrees Fl 10 to
2s minutes, depending upon the size
81 the mullins. Yield: Fourteen
cup cakes or Two rounds.
Variations:
i. Add / cup well washed and
drained raisins or ctrrants or cup
chopped n1tmeafss
2. Substitute u teaspOonful lemon
extract and pinch Of mace for the
vanilla.
4. Substitutes X teaspoonful All
mOnd extract for the vanilla.
4. Dilute the eyaported milk with
fresh orange juice or juice from
canned pineapple instead OF water.
S. Fold In one stiffly beaten egg
white before pouring batter into cake
pan.
s. vary flavor and appearance by
using different frosting.
Brown Sugar Icing
cups light brown sugar
4 cup evaporated milk diluted with
n cup water
teaspoonfui butter
i teaspoonful vanilla
4 teaspoonful salt
Combine the sugar, diluted milk.
butter and salt. Bring to boil
and stir constantly until the sugar
Is dissolved. Boil to the soft ball
stare t236 degrees FL Cool until
until luke warm. Add the vanilla
and beat vigorously until creamy
The Washington times., 1928-09-17
Learn All Cakes By
Baking Plain One

When has learned to make SATISFACTORY PHI
the technique making all others Of the
has been mastered All that necessary = to use 1ne
orite plain cake recipe and the general methou on
m;rino with 4 variation OF flavors.
The Washington times., 1928-09-17
|MEALY BAKE AND. FLUFFY Mash
G0T ONLY BY CLOSE ATTENTION

p4Yo oookerv is simple Yet it require thought and
amount of cook perfectly so common
dish as plain boiled potatoes to nothing OF hurry
food or mashed potatoes and mealy baked potatoes
Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-11-29
MOVIES AND MOVIE PEOPLE
BY MOLLIE MERRICK.

HOLLYWOOD, Calf, November %
What becomes of ex-stars? They live,
my children, much as you and keep
house on large or small scale, accord
ing to what the days of their greatness
we're and whether they had prudent
moments and put Ky something for the
time when new faces displaced them.
They often develop an interest in
Bingham kitchen curtains, a new salad,
inexpensive dressmakers who can copy
Paris models lust as good" take to
gardening. open shopS-all the minutia
of life and endeavor.
Now and then you'll read in Holly
wood society column that Mrs. Arthur
Beck entertained or went to party.
always with dignifled and charming
groups. Few remember the lady as the
lovely Leah Baird, whose pictures sent
masculine hearts futtering when the
1apper generation was Tapping mud
pies out in the sand boxes. If mistake
me not, Leah Baird was a star in the
days when John Bunny and Flora Finch
were convulsing the world with their
comedy.
Mrs. Lew Cody has retired into the
innocuous quietude of the book lover
The former Mabel Normand, who made
comedy history. is seldom seen in Holly
wood Buo Fhen is known to have one
of the finest libraries in the film colony,
and, what's more, they say the pages
have all been cut-the lady knows
what's on the inside.
Whenever comedy is spoken of in
Hollywood Mabel Normand's name leads
all others. And once Mack Sennett
told me that she was unique in her art.
Yet her span as a star was all too
brief. The shadow of the Taylor muir
der trail fell across her path and ruined
her career.
She was not the only one. Edna
Purviance had a picture all made and
ready for release when that trial broke.
And Mary Miles Minter, whose name
ran through the testimony like an OBJ
bligato, also said farewell to the cinema.
Aud just where is the shadow line be-
tween the notoriety that makes an
actress and the notoriety that destroys
her? Who knows? Certainly not those
principals in the most complete mystery
ever to occur in cinema circles - and
the most devastating!
saw Theda Bara the other day in
orc of the smart boulevard shops buying
typically conventional gown. The
lady who of yore posed on a tiger skin
with the most alluring and Cleopatra
esque of gestures is now Mrs. Charles
Brabin. Movies are far removed from
her personal life. The type of vamp
has changed, and Theda would be an
tiquated ', ere she to try her simple and
empurpled tactics on the modern audi
ence.
The Betty Compson type plays YAM
pires now-blonde ladies with innocent
eyes. 1t is parallel with life. Ye vam-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-11-29
PERSONAL HEALTH SERVICE
By WILLIAM BRADY, M. D.

days: there are too many other oppor-
tunities open to them. Twenty or
thirty years ago the probationer
student nurse was selected after
careful consideration of large
panel of applicants, and she was lucky
to be chosen as a member of the new
class. Today these same hospitals are
competing with one another in the con-
test to get a sufficient number of girls
to enter the training school, that is,
of course, girls of good physical and
moral condition and intelligence.
The practicing nurse ne longer re-
ceives the full measure of esteem from
the public, it seems to me. that was
formerly accorded to this noble profess
sion. There is no more exalted calling
in life for woman than nursing, save
only motherhood itself. fear the pub
lie sometimes forgets this.
In view of these drawbacks we must
admire all the more the spirit and
courage of the young woman who en-
tiers nurse training school today with
her eyes open. If, as is more than
likely. she chooses a training school
having the three-year course (there are
comparatively few good ones providing
two-year course, and I can give no
information about such training schools
in any case), she deserves a lot of
credit or perhaps we should say SYM
pathy. Is she not paying tremendous
price for her equipment-a whole year
of her productive life? When We re-
member how short is the professional
life of the nurse, this third year is
worth considering.
Lists of recognized training schools
may be obtained from the state board
of nuSse examiners, usually at the state
capitaE regret am not In position
to furnish this information.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-11-29
Fruit i'm Biscuits and Mullins
BY LYDIA LIE BARON WALKER.

raisin or currant biscuits. Then there
are all sorts of combinations. such as
pineapple and currant, orange and
raisin, apricot and date, fig and apple
and other combinations using these
same fruits in different arrangements
and in additional styles, such as pine
apple. currant and date. Variety is the
keynote.
In all of these the fruit may be. and
at first war, used just as in BURBERRY
mullins, the sole change being In the
fruit. Large fruit is cut into pieces
about the size of raisins or large blue
berries There is no reason, however,
why other biscuit recipes should not be
used. either those We are accustomed
to or new ones that we believe would
be better by the addition Of some fruit
or fruits.
The thrifty housewife finds in these
biscuits the chance to put to good use
such fruits as she has on hand and to
utilize other ingredients. All of us re-
member how we used to add grains in
-four or cereal form to bread dough
during the war and how delicious some
of the combinations proved. SO, IN
these biscuits we can put in small guam
titles of these same grains. We can add
from one cupful to a cupful and half
of rolled oats left over from breakfast.
rice from dinner, farina. yellow mesa
ETC., not all in any one mixture, but at
different times according to what we
have. The amount must be gagged by
the size Of the batch of biscuits or muf-
fins being made.
If dry grain is used, without pre-
vious cooking, it will call for extra liq-
MD. and if recipe calls for two or
three eggs and we have found we can
omit one for ordinary mullins without
snv apparent harm. we must use the
full number with dry grains.
(Copyright, 1922
Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-11-29

domen will naturally contract and your
chest expand. Sleep at least ten hours
each night. Here is a good exercise for
Strengthening the round shoulders and
hollow back. Sit on the floor with legs
together straight out in front. Bend
elbows and place hands on shoulders.
Swing elbows forward, then swing them
backward as far as you can. Repeat
five times. Now stretch both arms above
your head. Bring your arms down with
snap. elbows bent and hands on
shoulders. Keep elbows back Repeat
ten times. LOIS LEEDS.
Alice-Equal parts of peroxide and
rose water may be used to bleach the
hairs and make them less noticeable.
~ Apply it on a clean piece of alb
sorbent cotton. (3) 1t will not injure
the skin If it is used in moderation. It
is not wise to use it more than twice
a week. Otherwise it is apt to make the
skin too dry. 1 advise you to leave the
fine down on your face alone. How
ever, if the growth Is very dark YOU
may use the bleach, or better have the
hairs removed permanently by the
electric needle under the direction Of a
competent operator.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-11-29
Fairy Tales.

CdIIy 4dIcS'
IT don't believe in telling children
fairy tales. I think they ought to be
told only the truth" The lady was
earnest, conscientious and. in my way
of thinking, very much mistaken.
What truth about life can a little
child who likes fairy tales understand?
How much truth about life does a
grown-up understand? Speaking for
myself, a grown-up understands very
little about the truths of life or their
meanings. A child under 12-how
much truth can he digest? And what
place of the truth of the fairy tales?
There's the glorious Cinderella ale.
It dresses the drab facts of life T. rain
bow hues. 1t tells of the under ID. I'M
derpaid, underjoyed child who patient
ly served out her day in the dreary
drudgery of the daily round, to come to
great estate one splendid evening.
The child listens with dilated eyes
and bated breath. To sorrow with the
suffering child, to follow her down the
garden path to get gorgeous pumpkin,
to shiver with expectancy as the coach
rolls away, to follow the child through
lifes course to the happy ending, what
joy it is!
But life has no happy endings.
Life holds no promise of fairy princes,
fairy godmotherS. There is no mid
night clock that marks the minute
where dreams are dreamed and where
truth begins. There is no fairyland,
and there is no miracle to transform
kitchen wench to a fairy-made queen"
And with all respect to your wisdom,
how do you know? How do you know
u s. y
and food and pain and tears and scanty
smiles-is the truth? Are there no
miracles for you? Cannot you charm
yourself into finding beauty and hope
and triumph under stove lid, or under
desk, or folded inside the leaves Of
an account book?
Truth, my dear, is no respecter OF
persons. She is as shy of your wisdom
as of my folly. Her face is yelled to
you of the realistic mind as to me of
the romantic trend. But to child's
clear gaze she shines through the fairy
tale. Imagination working through the
rainbowed gauze of child's fair mind