davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1929-02-12
Corn Chowder Made
Better By This
Fine Recipe

ounces salt pork, diced.
/ small onion sliced.
8 cups potatoes. cut in A-in, slices
No, 2 can corn (3k cups).
cup tomatoes (raw or canned1.
l teaspoonful salt
tablespoonful sugar.
Pepper.
quart boiling water.
cup evaporated milk Cheated to
Scalding pointl.
Crackers.
Pantry the pork Ii. hot sauce.
pan. Add the onion and cook
slowly without browning S min
utes. Add potatoes. corn and to-
matoes in alternate layers.
Sprinkle wit salt, sugar and
pepper, then add water and cook
slowly until potatoes are tender
Add mixture slowly to evaporated
milk. Serve at once With cracker
in soup plate. Yield; Six large
servings.
The Washington times., 1929-02-12

Salads stimulate the appetite and
add more interest to the diet than
any other part oI the meal. They
may be made light and dainty and
Of low Galorie value or they NAV
contain meats and nuts aGd other
things OF such high food value that
they constitute the main part OF
the meal.
Frozen salads are quite new-in
fact they have come into popular
and general favor since the use of
the mechanical refrigerator. Most
frozen salads are high in the inn
portant food constituents because
they nearly all contain cne or more
of the following: Mayonndiss. whip
ped cream cheese. nuts. fruit or
milk
Try some Of these recipes:
Frozen Cheese Salad j
egg yolks beaten
"a cup evaporated milk.
" cup water
IA tablespoOnsful gela tin.
a cup cold water.
! cup strong cheese. grated.
II teaspoonfnl salt.
egg whites. beaten stiff.
Ia cups evaporsted milk. chilled and
whipped.
X cup chopped pimentos.
y cup SLICED stuffed olives.
Few grat;ngs onion Paprika.
Combine the egg golks. milk and
water and cook over hot water ur.
til thicl;ened (Abour five minutes
Remove from fire add the gelatin
which has been softened in the COLI
water and the cheese and stir until
cheese il melted and gelatin lis.
solved. Fold In the remaining in
gradients, pour into rnolds and put
into refrigerator When salad is ser
serve on slices OF pineapple and LET.
ture with salad dressing Yield: 6st
cups
Frozen Cheese Salad III
1 package cream cheese ts oEA
3 tablespoonfuls mayonnaise
y cup evaporsted milk chilled and
whipped
h cup chopped dates
x cup crushed pineapple
tabIespoonfUlr lemon Juice
Lettuce leaves
Mash cheese Add mayonnaise
slowly blending we'll Add whipped
evaporated milk fruit and lemon
Juice Pour into a mold and pack
with zee and salt Serve on lettuce
leaves with or without salad dress
ing. Yield. two and one-eighth cups
OF six servings
Frozen Fruit Salad
cup crushed pineapple
1 tahtespoOufuis sugar
package cream cheese q cz.1
The Washington times., 1929-02-12
Olives and Cabbage
CHEESE TOMATOES

Cut six rounds of bread slightly
larger than the slices CT tomatoes
to be used: toast on one side. On
the untoasted side of each round
place a thick slice of tomato.
Sprinkle it with little minced
onion and green pepper, usingysalto-
gether one teaspoonful of onion and
one tablespoonful of green pepper,
salt, and a dash Of cayenne pepper.
Dot over with two teaspoonfuls Of
butter and place one tablespoonful
of grated cheese on each. Put all
into shallow pan and place at
the bottom OF the broiIeT oven to
brown and cook the tomatoes.
The Washington times., 1929-02-12
QUICKLY
PREPARED

If cocoa is served to children for
breakfast or for a hurried lunch
instead of making IT fresh each
time. a syrup may be prepared OF
the cocoa, sugar and water and this
kept on hand to be added to heated
milk when desired. This insures
thorough cooking of the cocoa which
is necessary to make it easily di
gestible. and to bring out the full
flavor
Children who must prepare their
own luncheon while mother is away
will find this prepared cocoa syrup
easy to handle and less possibility
OF cocoa scorching or boiling over
when being prepared The milk can
be heated gradually and little of
the cocoa syrup poured into it and
stirred. The cocoa having been
previously cooked in making the
syrup requires no further cooking
than this
The Washington times., 1929-02-12
CHICKEN LIVER CANAPEs

Toast 12 to is salted waters.
Mash together two cooked chicken
livers and the yolks of two hard.
cooked eggs and work into the
mixture one tablespoonful of butter,
a few gratings of onion. one.fourth
OF teaspoonful of salt and a speck
or pepper Spread the paste thinly
on the toasted crackers Sprinkle
sparingly with very finely minced
parsely. Place a stuffed olive in
the center of a small plate and
place a canape on either side Of it.
The Washington times., 1929-02-12

cup mayonnaise
2-3 cup eva aporated milk. chilled and
whipped
Is maraschino cherries
Lettuce
Combine pineapple and sugar and
let stand in a cold place to dissolve
sugar. Mash cheese, add mayon-
naise a little at a time, blending
we'll Fold in whipped milk. pine
apple-sugar mixture and cherries.
Pour INTO a mold. seal with a we'll
creased strip of cloth and pack in
ice and salt or let stand in brine
pipes of a mechanical refrigerator
three hours. Unmold. slice and
serve on lettuce Yi2ld four and
three.uuarter cups or 10 servings.
Frozen IsruIt Salad III
81 cup msyonnyise
12.s cup evaporSied milk. chilled and
whipped
q cup black walnuts, chopped
cup crushed pineapple
! cup cherries choppsd
l cup apriCots or peaches
I orange, sectioned out
grapefruit. sectioned out.
Combine mayonnaise with whipped
milk. then fold liz nuts and we'll
drained fruit Pour into baking
powder tins or rOunu mOIuS. 'oCdl
with a well creased strip of cloth
and pack in a 1:3 salt ice mixture
for three hours. Unmold, slice and
serve on bed of lettuce I leaves.
Yield. "a servings.
Frozen Fruit Salad Ill
a cup diced pineapple
a cup candied cherries
II cup diced bananas
2 tablespoonfuls lemon juice
1 tablespoonfuls pineapple juice
y cup mayonnaise
90 cup evaporated milk chilled and
whipped
Mix the fruit and juices. Com.
bine the mayonnaise with the
whipped milk and fold in the fruit.
Pour into a mold and pack in IL
salt ice mixture. Yield. eight serv-
incs
The Washington times., 1929-02-12
CARD TABLE COVERS

1t is usually very difficult to
adjust card table covers to keen
them smooth on the table through
the stress of playing. Make the
table cover the usual size. Then
sew wide tapes. about one and one.
half inches in width, in the center
OF each side of the cover. The op
posite tapes drawn tightly under
the table and tied have proves
most satisfactory. The cover is
held 'taut and will stay in place the
entire evening without slipping or
twisting.
The Washington times., 1929-02-12
DEVIL Ed POACHED EGGS

Pour one cupful of tomato catsup
in a chatting dish or sauce pan; add
tablespoonful of dry mustard, few
grains of cayenne pepper and one
fourth of a teaspoonful of paprika.
Stir this well together before heat
ing. Add one tablespoonful of but
ter IN small humps. Let come to a
boil and drop in six eggs carefully
so that the yolks do not break.
Cover closely, turn the heat low,
and cook until the whites are set.
Serve on six rounds buttered toast
The Washington times., 1929-02-12
BISCUITS
ARE EASILY
MADE

The ability Of the housewife as a
cook is very often judged by the
quality of the biscuits she can pro-
duce. Yet. biscuits that are light
and tender are within the reach of
all
The principal requirements in
making baking-powder biscuits
are that all the ingredients used
in the mixing shall be kept as
cold as possible and that the dough
be handled quickly and deftly. The
latter can easily be accomplished
with little experience. AS a first
step in the actual making of bak'
ing powder biscuits. attend to the
oven. The inside oven thermometer
should register $50 degrees F. when
the biscuits are put in.
Ingredients To Use
Measure and sift together two
cupfuls OF sifted bread flour. four
teaspoonfuls of baking powder and
one teaspoonful of salt. Then work
in two tahlespoonfuls OF any good
shortening. using two knives In
cutting motion. Those experienced
in the art may use the finger.tips
for. this process. remembering. how
ever, to handle the mixture lightly
and quickly. When properly blended,
the result should resemble a coarse
meal.
Now add very gradually. while
mixing gently with a spatula or
knife. about three-fourths of cup
full of milk. II Is impossible to
determine the exact amount of
liquid owing to the differences in
flour. The mixture should be the
consistency of a soft dough and,
yet. in good condition to handle.
Use Your Hands
Sprinkle flour on the molding
board and lift the dough from the
mixing bowl to the board. Sprinkle
flour thinly over the top OF the
dough and pat 1t out until 1t is
about one-inch thick. You may use
your hands in doing this, gently
patting and coaxing the dough to
the desired thickness
However. il you prefer to use a
rolling pin remember to use ii
deftly and gently. for heavy handed
ness may prove disastrous After
the dough Is patted out. dip the
biscuit cutter. which may be of any
size desired, into flour and then cut
the rounds In~cutting them. place
the cutter carefully. being as eco
nomical o. the dough as possible.
Creased Pan
Put the biscuits in a CREASED
biscuit pan If a crusty surface is
desired, place them so that they
are about one inch apart.
But If thick soft biscuits are pre-
ferred place them so that the edges
touch
At this point the surface of the
bis"uits may be brushed over with
sweet milk TO give a delicate brown.
Bake at $50 degrees F. for Is min
utes, or until we'll raised and a
uniform golden brown on all sides
II the shortening used in making
the biscuits is butter. the amount
of salt used should be cut to one.
half teaspOonful.
The Washington times., 1929-02-12

tablespoonfuls If flour, and when
blended add one and ore-half cup
fuls of milk while stirring. Cook
until thickened. then add one,half
teaspoonful of salt, one-eighth tea
spoonful of pepper and one tea.
spoonful of Worcestershire sauce.
Serve on hot buttered toast. This
recipe serves four.
Green Olive Sauce
For fish flllets with green olive
sauce, dip fillets, which have been
cut into individual servings, in
beaten egg and then in finely siftsd
cracker crumbs which have been
seasoned with salt and pepper.
Saute in fat until golden brown on
both sides and tenJer Meanwhile,
melt two tablespoonfu1s of fat, add
one finely minced onion and cook
until the onion is golden brown.
Then add two tablespoonfuls of
flour and when smooth add one
cupful of canned tomato soup, one
cupful of stoned, chopped green OIL
ives. and one teaspoonful of chopped
parsley. Stir until blended and hot.
then season with salt if necessary.
Pour over the fish slices and serve.
MarcOni and Olives
For scalloped marcaroni and
olives. cook two cupfuls of maca.
boiling salted water until tender.
Drain. Meanwhile. melt two table.
spoonfuls of fat in a saucepan. add
three tablespoonfuls of flour and
stir until blended Then add two
cupfuls of milk one teaspoonful OF
prepared mustard. one teaspoonful
of salt a speck of pepper one.
fourth of a cupful of finely chopped
green pepper. and one-ha1f cupful
of stoned minced ripe olives. Ar.
range a layer of the macaroni in
a CREASED baking dish. then a layer
of the sauce. Repeat until the in
gradients have all been used. Top
with one-fourth of cupful but
tered crumbs. and bake in a mod
crate oven of 375 degrees r. for
80 minutes One cupful of un-
cooked rice may be substituted for
the uncooked macaroni in this
recipe. The rice should be cooked
until tender
Olives and Cabbage
For olive and cabbage salad, pre-
pare two cupfuls of finely shredded
cabbage. Place in a bowl with
ice cubes and chill thoroughly.
Meanwhile, shred one cupful of
stoned ripe olives or stuffed olives
Add one-half cupful of highly sea-
soned French dressing and pour
over the chilled cabbage Mix well
and serve on romaine leaves, or
serve as a relish with a luncheon
or Sunday night supper. This
recipe serves six
The Washington times., 1929-02-12
FLAvORED BEETS

The following sauce is poured
over two cupfuls OF sliced ooked
beets: Dissolve three. .fourths table
spoonful of cornstarch in one-half
cupful vinegar: add one-half cupful
of sugar and one-fourth teaspoonfui
of salt. Let come to a boil. stir,
ring constantly: beat in two table
spoonfuls of butter, pour over the
beets and serve hot. Serves six.
The Washington times., 1929-02-12

they were packed. Add one or two
tablespoonfuls of olive oil cover the
container carefully and keep 1t in a
cool place.
Here is one of the most attrac.,
tive and delicious Mays of serving
either green or ripe olives as
relish: Arrange he drained olives
in bowl and over with we'll
seasoned French dressing to which
cut Glove or garlic has been
added Allow to stand overnight
in a cool place, then drain and
serve. Or, after covering 5he
drained olives with owe oil add
cut Glove OF .arlic and let them
stand overnight Remove from the
oil when ready 20 serve. The OIL
ives will be found to have deli
cate spiced ard entIcing flavor.
Creamed Olives
Creamed ripe olives on toast Is
one of the many possible uses vi
ripe olives in nam dishes. Saute
one tablespoonful of minced onion
in two tablespoonfIls of fat until
golden brown Tler add one cuo'
full of canned stoned ipe olives
cut into small pieces Cook slowly
for five minutes then stir in three
The Washington times., 1929-02-12
TO OPEN ASPARAGUS CANS

Always open asparagus cans at
the bottom instead Of the top. be
cause by doing this you not only
avoid breaking some of the tender
tips. but also it is much easier q
remove the asparagus from the
can, since the stem end is so mucn
larger than the tiu that even he
first stalks slip out quite readily.
The Washington times., 1929-02-12

These olives are ripened and fully
developed on the trees In sunny
California before gathering and
are then canned exactly like
peaches. pears cherries. and other
fruits, They are healthful, nourish:
ing, and full of natural rich, olive
flavor, Furthermore they need no
preparation. but can he served direct
from the original container
Too many hostesses look upon
olives as part of the table ap.
pointments and allow them to stand
on the table in a shallow dish with
out brine for an hour or even longer
before serving Olives, ripe or green
lose their delicate. piquant flavor if
they are exposed to the air for any
great length of time For this
reason they should not be removed
from the can or bottle until the last
minute and should be served in
their own brine
How TO Keep Olives
often not all the olives in can
or bottle are used at one time
Those remaining can be kept per
fectly If they are stored in the
original bottle or in Jar and
covered with the huuor in which
The Washington times., 1929-02-12
7APTOIS WAYS TO MAKE THE MENUS ATTRACTIVE WITH OLIVES
Frozen Salads Add
Much to Meal

While salads have been used for many years. their real
Importance in the diet appreciated until science
brought the fact that of the vamin content of
destroyed by cooking and that at least
table fruit therefore should be included in the meal
The Washington times., 1929-02-12
HOW TO C0NCOCT DELICIOUS
SAUCE FOR FISH FILLETS
BY DOROTHY B. MARSH
Good housekeeping institute STAFF Writer

Green and stuffed olives claim indispensable place on
Their piquancy and flavor make their use as
relshes always satisfying. But many years ago.
American ingenuity discovered and developed product
of the olive tree which is not pickle.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-01-15
FIGHT TO RID WORLD
OF LEPROSY STUDIED
Committee of 100000 to Get
Funds for Crusade Is Dis
cussed at Meeting.
Special Dispatch to The Star.

Special Dispatch to The Star.
NEW YORK, January 15.-The an
nual convention of the American Mis-
sion to Lepers opened yesterday in the
Fifth Avenue Presbyterian Church par
ish house, West Fifty-fifth street, with
the proposal of plans to advance the
freeing of the earth from leprOSy."
Formation of committee of 1,000,-
900 to obtain funds and support the
fight on leproSy was discussed by the
asSemblage upon suggestion in q
letter from DR.. Justin Abbott, a director
of the mission. This years fund is set
at a greater figure than $226,OO0 COL
lected last year. Fleming H. Revell,
treasurer, is in charge of it.
DR.. William Jay Schieffelin, president
of the mission, recounted in his report
the assistance given to the work in
Jerusalem. Africa and the South Sea
| Islands. He said that one of the most
beneficial results of the campaign was
the training of lepers in farming. weav-
ing, nursing and live stock raising,
whereby they are able to help support
their hospitals and colonies.
Rev. DR.. Ralph w. Sockman delivered
a devotional message to the meeting.
DR.. LuciuS G. Buckley discussed the work
in Siam. DR.. Lee S. Huizenga spoke of
the future of the fight against the dis
ease. and DR.. A. G. Fletcher, superin-
tendent of the Leper Hospital in Taiku,
Korea, discussed his experiences with
lepers in that country. William M. DAM
ner, general secretary of the organiza-
ton, spoke on Suggestions to Workers. ~
| DR.. Schieffelin was reelected president
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-01-15

was "Saetas" by Edouard Torres. More
familiar were the "Toccata in F Major"
of Bach. the "Chorale," last compost
ton of Cesar Franck, and the scherzo
from Viernes Second Symphony
all beautiful works, beautifully inter-
preted.
This program was the last that the
young Italian will play in America for
some time, as he closed three-month
American tour with last nights per-
Torrance and sails tomorrow for Havre
for a tour of France.
The officers of the local chapter OF
the Organ Guild. who were present
last night, included, besides Dean Ony,in
and Mr.. Holer. subdean. Miss Char
iotte Klein; secretary, Mrs. Frank Akers
Frost; treasurer, Mrs. George E. War
field: registrar, Mrs. John Milton Syl-
vester: members of the executive COM
mittee, Warren F. johnson. Miss Lucy
Paul, Mrs. E. d. Cummings, Adolf
Torovsky, Lewis Atwater, Otto Torney
Simon and George Herbert Wells, and
auditors, Miss Edith B. Athey and Miss
Mary Minge wilkins. H. F.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-01-15

American Council, Meeting at
MayfIoWer, Revives Pub
lie Works Fight.

Authorization of an investigation of
the Army Corps of Engineers, which
was given today at the opening session
of the American Council of Engineers
meeting at the Mayflower Hotel, brought
| into the open fight that has smoldered
| for years between Army and civil en-
gineers over public works.
The Army engineers will be given the
opportunity of helping in the investi-
cation, Arthur w. Beresford, president
of the council, declared following pas
| sage of the resolution authorizing him
to appoint the investigating committee
Mr.. Beresford announced that he will
request Maj Gen. Jadwin, chief of Army
engineers. for authority to name men,
bers of his corps on the investigating
committee.
The fight has conferred for years over
the question of a department of public
works, favored by the civil engineers,
which would take the rivers and har-
bors work out of the hands of the Army
engineers and give it to private enter
prise.
Another bone of contention between
the two bodies of engineers Is establish
ment of a national hydraulic laboratory
in the Bureau of Standards. 1t is con-
tended by the civil engineers that Gen.
Jadwin has used his influence to keep
the necessary legislation for this labora-
tory from being reported out of COM
mittee in Congress.
Mr.. Beresford declared in this morn
ing's meeting that it is not the idea
of the council to simply confine the
activities of the investigating commit
tee to the undesirable side OF the sit
uation as it pertains to the laboratory
and the Department of Public Works.
but to take in all aspects of the Engi-
neer Corps activities, to establish
foundation of quotable fact"
Labelling as vicious and class legls-
lation" the Cramton patent bill now
pending in Congress, the council OPP
posed the measure, which has received
Endorsement of the American Patent
Law Association and organizations OF
patent attorneys in New York. Chicago.
Philadelphia, Cleveland and Pittsburgh.
The Cramton bill provides that 1t shall
be unlawful for any person who has
not complied with the rules and regu-
lations Of the commissioner Of patents
to aid. or assist, directly or indirectly
in the preparation, presentation or
prosecution of any patent applications.
Engineers maintain this would interfere
with their activity in advisory capacities.
The council will continue to work for
higher salaries for Patent Office en-
ployes, it was announced in adopting the
report of E. ]. Prindle of New York,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-01-15
LIST AERIAL SHOW
FOR INAUGURAL DAY
Col. Grant Announces Num-
Der of Flying Units viii Give
Feature Exhibition.

An aerial show, to include number
of flying units from the military services
and planes from commercial flying COM
panies. will be an important feature OF
the Inauguration of Herbert Hoover,
March 4. Lieut.. Col. u. S. Grant, 3D.
chairman of the inaugural committee
announced there will be an extensive
air show during the period between the
time of the inaugural ceremonies at the
Capitol and the time for the starting
OF the parade.
There Is usually time lapse between
the Inauguration and the time OF the
starting of the parade, during which
the new President lunches at the Capt.
toll. This probably will be the time for
the aerial show, Col. Grant said, when
flyers from the military services and
commercial pilots will put their craft
through maneuverS above the Capltol
and over Pennsylvania avenue. Gen.
Anton Stephan, chairman of the parade
committee, announced at meeting OF
the Board of Trade last night, that an
aerial show will be held, and the War
Department stated that while plans 1or
Air Corps participation in the inaugu-
raj are yet incomplete, any such par
ticipation will be by flying units.
Crack Pursuit Group Expected.
This statement was taken to mean
that the crack pursuit group from Sell
fridge Field. Mich, bombing units from
Langley Field and groups from Bolimg
Field and the naval air station Will De
in the air show. At the same time Gen.
George S. Simonds. chief of the war
plans division of the general stan OF the
Army and chief of staff for the 1naugu-
raj parade, indicated that the great
dirigible Los Angeles will lead the naval
air units, and the Army Fokker plane,
Question Mark, will head the Army
flyers If both noter air vessels are avail
able at the time of the inaugural.
There will be no lack of music in the
colorful cavalcade down Pennsylvania
avenue. Four service bands-two from
the Army and one each from the navy
and Marine CorpS-will take part III the
parade. while bands of visiting units
also will march. Secretary OF war
Davis, at the request of the inaugural
committee, has designated the follow
ing Army troops to take part i'll the
parade: Headquarters and Haedqlar-
ers Company, 18th Brigade, Fort Hunt,
va: Sd Battalion, 18th Infantry, Fort
Washington, Md; 18th Engineer Com
bat Regiment, Fort Humphreys, Va;
1st Battalion, 18th Field artillery. Fort
Myer, Va; Sd Cavalry Gin part, Fort
Myer, Va; Air Corps Detachment, Boil
ing Field, and the Army Band. The
personnel of the Navy units have not
been named. but it is known they will
include luejackets from the naval base