davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
Your Baby and Mine
Baby's Milk for Outing.

How to keep the baby's bottles safely
cold until ready for use constitutes one
Of the major problems of travelling
and >picnicking On Journeys of any
length I still pin my faith to the use
OF canned milk, evaporated and I'M
sweetened, or dried milk, either of
which may be carried without ice.
When evaporated milk is used, one
small can may be used for each feed
ing. but II larger cans are used they
must be kept on ice after opening.
For short jaunts the following sue
cessfu1 method was used by Mrs. A.
D. S. throughout last Summer:
II have received so much helpful IN
formation from your department that
I thought 1t only fair to share this
idea with your readers" starts her let
ter. 1T may already have been sug-
gested, but it proved a life-saver to lis
last year.
ITO keep milk ice-cold on necessary
trips we used large vacuum jug. Into
this we fitted four narrow glass nurs-
ing bottles with rubber caps to cover
each securely and with cracked ice in
the center of the jug. The milk stayed
ice-cold
ITO warm each bottle, we carried
also a vacuum bottle containing boil
ing water. We poured little OF this
into a deep cup and set the cold bottle
in the cup. shaking it frequently until
the chill was off the milk. We carried
the sterilized nipples separately.
Il have always thought people eX-
hibited some apprehension toward using
narrow nursing bottles, but 1 can't for
the life of me see why. II washed in
hot suds with bottle brush, then
rinsed and boiled, they are as clean
as any other bottle. Incidentally, we
have used the same method this Sum-
mer, except that we carry a cup and
give baby her milk In it,
There are no disadvantages in using
a narrow-necked nursing bottle, pro-
vided it has straight neck which
can be easily cleaned with a brush.
The baby's age and the readiness with
which he accepts a small nipple as OPP
posed to a breasttype nipple dictates,
in many cases, the type the mother
will choose.
If vacuum jug is not available, an
ingenious father could tack some strips
of wood together to make a rack on
which four bottles would stand upright
in a pail of ice. Cover the bottles with
rubber caps or fitted corks. Put COW
cred lid on the pail.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
Chats With a Popular Hostess
BY RUTH CONNIE.

trif1es of the sort. The French woman
considers this course almost in the light
of an economy. for, when eaten with
bread, more often than not 1t takes
the edge of too keen an appetite, thus
leaving a little more Of the roast for
another meal!
Eotisseries, which we have seen
spring up in this country. are an i'm
portant part of French life in certain
sections, especially where people have
no house servant, or possibly but one
femme de menage or charwoman. Here
when you come to dinner, there is no
great preparation, no appetiZing odors
are waited in from the kitchen Maybe
only a small oil lamp Is there. but the
home-maker has given her order, and
at the appointed time the boy from
the rotisseur arrives with we'll bal
anced pile of plates ION his head
also your roast, vegetables and what
not
This same rotisseur has made 1t
possible for your host to entertain you
with the least expense and worry. He
plays an important part in French
home life for with his help one
may order exactly what one wants and
when one wants it and 1t arrives
on time, done to a turn.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17

in whole crisp leaves or IN hearts,
sliced or shredded; whether to dice
the vegete bles or cut them in julienne
(long thin strips about an inch In
lengthy, whether to slice the vegetables
In thin rounds, or CRATE or chop them.
And IL the salad Is one of mixed fruits,
the same points must be considered.
Next comes the selection Of the dress
ing shall 1t be French dressing. a
Vinaigrette, mayonnaise, Russian
dressing, or one Of sweet whipped
cream or plain sour cream?
Having correctly settled all these
items, forget not the garniShes. Upon
them salads depend greatly for their
inviting appearance and final finish.
AS we 60 through the following reci-
pes you will see how the points vary
with the different combinations sug-
gested. shall literally take you
through the alphabet of salads
from A to z in my recipe files, and
find for you a combination that cor
rectly demonstrates each step. Start
with Salad
Alberta which combines a
slice Of pineapple. a heart Of cream
cheese, red and green peppers chopped
finely and a light busting of paprlka.
Tiny crisp leaves from the inner part
OF lettuce may be USED 10 garnlSn InlS
dish, and French dressing.
Barcelona Is the second salad .
one of vegetables including chicory,
diced tomato, green peppers and hard
boiled eggs In quarters. This could have
either a mayonnaise or French dressing.
Cucumber Japonaise we shall create
with matchlike strips Of cucumber,
chopped eschallots, strips Of sweet pep
per, served on lettuce leaves with sour
cream dressing
Dorothy is to be made with romaine
lettuce, slices of orange, grapefruit and
alligator pear, criss-crossed with red
pepper or pimiento. French dressing
here.
Eva requires a heart of romaine,
sliced artichoke bottoms (these can be
bought in jars, If necessary, asparagus
tips and chopped truffles.
Florida Salad utilities the shell OF
banana, celery cut in julienne, bananas
in dice, slices of grapefruit, cream may
onnaise and paprika.
In these few seconds we have put
together six salads as different as the
palate could desire and all are
particularly well blended for Summer
service
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
Favorite Recipes of Famous Women

| Marcy Palmer Christy in the kitchen,
! delightedly. Fundamentally mixing up
a pie for a President? A pie so excep-
tional that two Presidents-yes. and a
Presidents wife-have paid tribute to
them in no uncertain words.
Nancy Palmer Christy is proud OF
! her love for cooking, her gift for home
making and hospitality :. proud that
she could provoke Calvin Coolidge to
quite vociferous praise of her deep dish
| apple pies, and win from Mrs Coolidge
| the autographed portrait across which
! is written, ITO the baker of delicious
pies. from one who knows"
The famous recipe she uses is as
follows-or, rather, the quantities given
are sufficient for three pies. They are
| good enough and popular enough to be
required in triplicate.
Mrs. Christy says Of this recipe: Il
use six cups of -four for the crusts Of
three pies. To the -four l add pinch Of
salt. and a half pound of lard and a
half pound of butter worked into the
-four very lightly with the fingers. Then
l mix the -four with ice water, always,
enough to make a medium soft dough,
just stiff enough to be handled very
lightly
The apples should be sliced very
thin. and a layer placed in the bot
tom OF the deep dish which has been
lined with pastry Over the apples
sprinkle a fourth-cup of sugar, dot
literally with butter and squeeze a
lemon over all. Then repeat the layers
until the dish is filled"
Cooking is not Mrs. Christys only
home-making hobby. She enjoys the
reputation of being able to make even
a tent artistic and hospitable. Her pet
hobby is needlepoint. Her own hands
have worked one large wall piece and
the panels for four chairs second
hobby is a collection of crystal bottles,
among which are several presented by
crowned heads Of Europe, some early
American glass. and other rare pieces
which have been sent to her from all
over the world
The portrait shown was painted by
Mr.. Christy just after his return from
Europe, where he was called to paint
Mussolini. the Crown Prince of Italy,
Prince de Piemonte, and his brother
in-law. Prince Phillip of Hesse. The
portrait of Mrs. Christy was shown in
this country in conjunction with the
royal portraits. brought to America for
three months to be exhibited at
Chalom Galleries in New York.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
Tomato Jelly.

Soften one tablespoonful of gelatin
in half a cupful of cold water. Mix
two cupfuls of canned tomatoes with
two tablespoonfuls of minced onion. hall
leaf, two cloves, and salt and pepper to
taste. Simmer gently for 10 minutes.
Rub through sieve, reheat to the boil
ing point then stir in the gelatin. Pour
into individual wet molds and chill
S:rve on lettuce with mayonnaise or
boiled dressing. Just as the jelly begins
to set 1t may be reinforced with a
cupful of mixed cooked vegetables, such
as peas carrots. string beans, or cauli-
flower. A few slices of cucumber. green
pepper or radishes may be added for
crispnesS.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
YOUR TABLE MANNERS
ny EMILY POST.


you see only one dish at O time rs 1t
Is presented to you.
The procedure for dinner, according
to American service, Is the same as that
for lunch. except that instead Of a tea
tray. a soup tureen Is put in front of
the hostess. When people are seated the
maid lifts the cover Of the tureen. the
hostess serves, and the maid carries
each plate Of soup to each person at
table in turn. At the end Of the soup
course she removes plates, two at
time.
Then the fish or the meat platter is
put in front of the host, who carves and
serves. Plates are stacked in front of
the host or placed one at time. Vese-
tables are proffered by the maid as in
formal service. or passed from hand to
hand depending upon the num-
Der Of persons at table. Condiments and
gravy are placed near the meat and
served by the host. He asks each per-
son at table-"gravy?" "jelly?" stuff
ing?" Guests or family answer, Yes.
please" or mo. thank you," and the
host serves accordingly.
In many houses of notable hospitality
all of the salad ingredients are attrac-
lively arranged in a set of bowls and
with the salad bowl and put in front of
the hostess. who mixes the dressing of
the salad herself
/ know one of the loveliest houses
in the South in which salad-mixing
is veritable ritual and good
ness only knows what goes into it!
Raw vegetables sliced paper thin, or
chopped fine; cooked vegetables, also
chopped or sliced or grated; shredded
lettuce or other greens, with a few
drops OF this or shakes of that or
spoonfuls of the other, and then stirred
and stirred with a wooden fork and
spoon. 1t is quite wonderful!
The same idea has made certain
restaurants in Paris famous all
because the chef, or the proprietor
himself, cooks and mixes something
before your eyes: In short, preparing
dish at the table (which many
Servantless hostesses think of as q
handicap may genuinely become O
feature Of charming hospitality
In clubs, in restaurants and in many
houses at the moment, the fashion is
for making coffee in glass. I couldn't
say that glass percolator makes any
better coffee than one that is opaque,
but. like the charm of my Southern
friends salad and the notable French
dishes, it may seem especially good be-
cause of dramatized effect. I confess
that I myself have given up a very nice
silver afternoon teakettle for a most
ordinary kettle Of glass, because I love
to watch all the changes in the water,
from the first stirring movement to the
moment when it bursts violently into
bubbles. 1t is far more interesting than
looking at an opaque kettle.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
PLEASING THE MAN
BY CHLOE JAMESON.
QUITE magnificent thing it is Il

A QUITE magnificent thing it is to
have on hand in the early evening,
when the Man comes home from town.
a big frosty pitcher of something cold to
drink. But how it does delight him.
especially If it Is brought forth with a
nice bit of ceremony, served in smart
looking pitcher or carafe, accompanied
by tall beverage glasses Of effective
shape and color Nicer still If few
waters or a surprise member of the hors
d'ouevre family decide to come along
and welcome him.
In homes where there are children
this is the modern equivalent of that
time-worn custom of bringing daddy's
slippers, and a great deal of pleasure
may be derived from the up-to-date in
depreciation of that ancient loving
thought. Children may even be per-
mitted the great honor Of preparing the
fruit juices or the ice for the Important
drink; and, of course, they will be
allowed to participate in its drinking.
Orange mint drinks, sparkling lemonade
with slice of orange and big, fat
cherry for garnishing. grape juice. gin
ger ale blended with one of the favorite
fruits-not one is expensive, each is
cooling, and all are VIGOROUSLY health
full for young and old alike.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
Cherry Pudding.

Sift two and one-half cupfuls Of -four
with three teaspoonfulS OF baking
powder and cne-fourth teaspoonful of
salt three times. Beat three egg yolks
with half a cupful each OF brown sugar
and powdered sugar, one cupful of milk.
three tablespconfuls of melted butter
and one-fourth teaspoonful of grated
lemon peel. Gradually add the -four
mixture to the egg yolks and stir until
we'll blended. Fold in three egg whites
beaten stiff and three cupfuls of ripe or
drained canned seeded cherries. Turn
into buttered mold end steam for two
and one-hah hours Serve hot or cold
and garnish with the following sauce:
Heat two and one-half cupfuls of grape
juice or cherry Juice in a double boiler.
add three-fourths cupful of powdered
sugar and one and one-half tablespoon
fuls of cornstarch dissolved in a little
water and stir until thick
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
FOOD AND THRIFT IN THE HOME
Gelatine Makes
Delicious Dishes
BY SALLY MONROE.

IT is a mistake to think Of gelatin as
something to use only in desserts.
There are many other delicious things
to be made with its help, especially
salads for luncheon and dinner.
These gelatin salads are especially
attractive in warm weather, both to the
eye and to the taste. Moreover, there
are jellied broths and bouillons that are
much more appealing than hot ones in
warm weather, good for the first course
at lunch and dinner. And there also
are good gelatin meat dishes to serve
as the main course at supper and
dinner.
A delicious cabbage gelatin may be
served as a salad or in small molds as
an appetizer. To make 1t add two cup
fuls of finely chopped cabbage to two
tablespoonful each of finely chopped
celery, green pepper end pimiento
Soften half a package of gelatin In a
half cupful of cold water and dissolve
in a quarter cupful of boiling water.
Add half cupful of vinegar, quarter
cupful of brown sugar, half teaspoon
full of salt and the same amount OF
mustard, and if liked teaspoonful OF
grated horseradish. Mix the gelatin
and the cabbage together and turn into
individual molds or into large mold.
Chill and unmold on lettuce. Serve
with mayonnaise.
An interesting dish for an appetizer
or salad is made from asparagus tips,
either fresh cooked or canned. If fresh
asparagus is used, the water in which
1t Is cooked Is saved and the stalks are
down to a cupful, is added to a cupful
of chicken stock. Otherwise two cup
fuls of chicken stock, which may be
made from cubes or extract, are used.
Two slices of onion and two of carrot
are simmered until tender and added to
this stock, and when the two cupfuls are
reduced to cupful the onion and carrot
are strained out and the hot liquid Is
poured over a half envelope Of gelatin
which has been softened in two table
spoonfuls of cold water. When this Is cold
and is beginning to stiffen fold in a cup
full of heavy cream, whipped stiff, and the
pulp from. the asparagus tips, which
has been pressed through sieve. Chill
in individual molds and serve on lettuce
with mayonnaise.
|. Jellied pineapple salad is delicious,
but 1t must be served as soon as 1t is
stiff, as something in the pineapple
later causes the gelatin to soften. To
make 1t drain pint OF pineapple juice
off the canned or stewed fruit and add
enough gelatin. according to directions
on Ine package 10 eIHIen as PihI U!
liquid. The juice should be heated
first and a half cupful Of sugar dis
solved in it. The juice of lemon may
also be added, in which case the total
amount Of liquid should measure pint
When the gelatin mixture is beginning
to harden pour it into big mold or
small one Strawberries, pitted rasp-
berries or diced peaches in season should
be added to the mold before turning in
the pineapple mixture. Chill and turn
out on lettuce and serve with whipped
cream or mayonnaise.
A good jellied meat loaf is made by
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
Frozen Custard.

Heat three cupfuls of milk and three
cupfuls of rich cream in a double boiler,
add one-fourth teaspoonful of salt and
one Tablespoonful of cornstarch and
cook for 20 minutes, stirring constantly.
Add seven eggs beaten with one and
one-fourth cupfuls Of powdered sugar
and one teaspoonful of rose extract or
black walnut extract until fluffy. and
cook for two minutes. Cool gradually
and freeze
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17

simmering half a shank Of beef until it
is very tender and removing all the
meat from the bone and freeing from
fat and gristle. Cut and pull the meat
in small pieces. Boil the broth down
until there is about a pint. Season to
taste with salt and pepper and celery
salt and add two tablespoonfuls of
gelatin softened in a little cold water.
Pack the meat into bread pans and pour
the liquid over it and harden. Turn
cut and slice. The next may be put
through a chopper before putting 1t in
the bread pans. but the loaf Is really
better If it is left in small pieces.
A mold of gelatin dessert in Summer
is not only delicious to the taste and
refreshingly cool; it is also temptingly
good looking.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
Pineapple-Cheese Salad.

one-fourth cupful of water for five min
utes. then dissolve in half cupful OF
heated pineapple juice. Mix with half
pound of cream cheese which has
been softened with fork. Fold in one
cupful of sweetened whipped cream and
one cupful of drained crushed pine
apple. Pour into the tray Of electric
refrigerator and chill for two hours.
Serve SLICED on lettuce with cream
mayonnaise.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17

how to select the
mgr d tents
that Is, to know
what naturally &c
together and pro-
duce the contrast
of color, texture
and flavor which 1;
necessary in order
to achieve the per-
feet salad.
Then one must
know how best to
prepare the differ
ent vegetables OF
fruits whether
20 ,,cn kha 1ott,,cn
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
Shrimp Salad.

Serving eight.
Two cupfuls shrimpS. two cupfuls
diced celery, two hard-cooked eggs,
diced; three tablespoonfuls pickles, one
half teaspoonful salt, one-quarter tea
spoonful paprika, one cupful mayon-
naise. Mix and chill ingredients.
Serve on lettuce.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17

It seems to me that American serv-
ice, which is certainly typical Of our
home life, is also very representative
of the genuine spirit Of American hos
pitality.
True, many people who are formal
by temperament, or perhaps by life
long training prefer formal service.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17

OuollCoo dAAd OuoNi
it would Sc e m
quite logical to say
that 1t is the
French love of and
consideration of
trihes that makes
their hospitality
so delightful.
The Ere n c h
woman does not
let her home or
housework worry
her in the least.
Even the woman
of less wealth feels
~ L. a,,nIN 1ro
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
NANCY PALMER CHRISTY
Mrs. Howard Chandler Christy).

~ artists fame is established; his
name and his work are en- every
tongue, and the less romantic details
of his household are scarcely thought
about
inspiration for his finest work has
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
Economy Frosting.

Mix one cupful Of powdered sugar
with one tables oonful of orange ex-
tract and one tablespoonful of boiling
water. Beat steadily until hard and
smooth. Spread over cake Immediately
after the cake is removed from the
oven.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17

HTRIFLES" in the dictionary we find
defined as something small. in
Intestinal but trifles go to make
up the scheme of living. and in sum-
ming up French home life, It's gracl-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17
The Chef Suggests
by JOSEPH BoGGIo.

SALAD ABC'S There Is indeed
much to be learned about making
salads.
First, perhaps, is the question Of
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-07-17

mGN v GVn n LA L.
BREAKFAST.
Fresh Raspberries.
Bran with Cream.
Soft-cooked Eggs.
Brown Curls.
Popovers.
Coffee.
LUNCHEON.
Cream Toast.
Fruit Salad.
Gingerbread.
Whipped Cream.
Iced Tea.
DINNER.
Cream of Spinach Soup.
Lamb Chops.
French Fried Potatoes.
Green Peas.
Harvard Salad, French Dressing.
Steamed Burberry Pudding.
Coffee.
POPOVERs.
One and one half cupfuls flour.
one teaspoonful salt. Mix
smoothly with one and one-half
cupfuls of milk. Break In two
eggs, unbeaten. Beat all with
egg beaten FIVE minutes. Bake As
minutes In a moderate oven. 1t
is a mistake to make popovers IN
too hot an oven. 1t prevents
their rising enough. On the other
hand, too low temperature
spells them. Have pans very hot
when you pour mixture in.
CREAM TOAST.
Toast six slices bread until
crisp and brown, dip in hot salt
ed water, place in dish and pour
over the following gravy: One
pint milk, let come to scalding
point, then stir in one large ia
bleSpoonfui -four mixed with a
little cold water. Stir until thick,
butter size of an egg.
HARVARD SALAD.
Scoop out the centers Of six
medium sized tomatoes and chill.
Fill the cavities with this mix
ture: Three tablespoonfuls cream
cheese, one tablespoonful minced
parsley, one-half teaspoonful
catsup, teaspoonful salt, dash Of
white pepper. six stoned and
chopped olives and sufficient
salad dressing to moisten. Ar
range on a bed of watercress,
topping each tomato with tea
spoonful Of jelly, gight-colored
preferred.
Copyright. 1917
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-05-26
DOROTHY DIX'S LETTER BOX


0EAR q
and who is the buebbon hosekeeper
there
house dare leave Book
clippings into the wouldn't
cushion lie down bed in the daytime So and then
prop in Of
On light my old pipe pun my hat my for shade and
why? ~ ~ ~ ~ ~ ~ x Y T.
NswER-Not at all her out
"A with hap
pened to lose him
Between the overly housekeeper
ng is at SKIES and evns than in house that
clean orderly that afraid
object out of its sacredy ordained place.
rembled move YOU might
dsarrange where to take book
commit crime and
worse than a blot on your character
homes which S permitted smoke
Of scening the curtains where
everything he does and doesn't 90 calls forth
their homes as from place of
torture to clubs saloons
do they pleased
KNOW homes in which the allowed play
Of off the where
because they scatter their and
things " " -
street for freedom and Join
mothers
cid for the immortal souls of their
away from his own home and
"a peace comfort will have only
For can't take his in his
~ seems to me that
nuts hardwood floor above her husband