davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
Pleasing the Man
BIZ CHLOE JAMESON.

IN your home it may be the custom
for the man of the house to serve all
meals delightful noInelke
habit that should not be relinquiShed,
as a general rule. But over the sum
mer, when humidity sends him home
hot and weary longing to drop down
in some cool spot with no need to lit
a hand or even think Of others. ne
will be glad to see supper served from
the kitchen, quickly. attractively. with
no what-will- you-haves to any one.
Half the charm of warm weather
homelife is absence of confusion. The
piping demand of children for this or
that at table may sound cunning IN
December. In July it does nothing but
irritate.
So help things along by simplified
service Use as few dishes as consist
ent with nicely; a dainty arrangement
of each food in individual portions in
stead of heaped in = the community
serving dish. Use your largest plates
for Summer service, SO that meat, po-
tatoes and vegetables will seem to have
breathing space; and perhaps there
will even be room on the plate Tor
salad cupped in lettuce leaf.
Let the children pour the ice tea and
water; save yourself all the steps and
motions you can and the man all pos
sible effort; create sense Of ease and
leisure at the Summer table and you
will find it pleases him more than a
day spent at extra cooking.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

dance and completeness as well as cool
crisnness. and you will soon find that
the family regards its salad as the
most important dish of the day :. a
healthful attitude of mind to take In
Summer
It is appetizing to make frequent use
of the bowl salad recipes. A huge
and colorful bowl lined with the crisp
est of lettuce leaves, and in this nest
the combination of fruits. vegetables,
meats or fish chosen for the body OF
the salad :. this set before nos
tess who serves it daintily adds Inucn
to the charm Of the Summer luncheon
or dinner. Individual salad bowls may
also be attractively arranged or
ore may use the hulls of colorful fruits
such as grapefruit oranges, bananas OF
a scooped out tomato.
Recipes for today include Sicillenne'
Touraine, Venitienne and Zephyr sal.
ads -. all taken from my personal
file.
Sicilienne Scoop an orange and
fill with diced apples, celery, pineapple
and chopped nuts, mixed with mayon-
naise: sprinkle with paprika and deco
rate the top with truffles and pimiento.
(Truffies may be omitted for home
service.)
Touraine Pare and cut can
teloupe and grapefruit in slices, dress
them with French dressing and lay
upon a heart of romaine. Top with
asparagus tips crossed with shredded
green and red peppers and finish With
French dressing.
Venitienne This is a beautiful
bowl salad in which are combined let
tuce, beets, celery KNOBS, French string
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
Summer Pies and Pastries
How to Achieve Light, Flaky Pies for Hot Weather
Menues-Some Hints on Pie Crust-Appe-
tizing Pastries, Filings and Icing.

I II you wish to use whipped cream,
| but find that you are without any. melt
some marshmallows In a double boiler
until soft and then whip In q teaspoon
full of milk. You will scarcely detect
the difference from real whipped
| cream.
Dessicated cocoanut which has had
| its moisture removed by evaporation
should have this restored before being
used. Pour onto the cocoanut enough
fresh milk to cover and let stand In a
cold place for a couple of hours. Drain
through a wire sieve, pressing dry, and
keep the milk for cooking. This will
make the cocoanut as fresh and milky
as when newly shredded.
A perfect frosting should be stiff
enough to hold its shape and stay
where 1t is put, yet moist enough not
to crack and crumble when the cake
is cut. 1t should be neither sticky nor
dry and hard. When cut, 1t should he
moist enough to taste good. soft enough
to cut easily and smooth and creamy.
Appropriateness should be considered
when planning frosting for cake. A
plain white cake may have any kind
tasty. one that has quite a decided
| flavor. A light. feathery cake calls for
delicate icing both in color and
texture. Angel cake is best left with
out icing, as the weight of the icing is
considered inappropriate with the ex-
IRENE delicate quality OF the cake. but
If you do ice it choose a white or pale
pink or yellow powdered sugar icing
containing a stiff1y beaten egg white
and spread the icing thin. A pound
cake may have a rather heavy icing.
A yellow cake looks best with a yellow
icing. Butter coloring may be used if
the egg yolks are not on hand. Brown
or white icing may also be used. A
caramel or burnt sugar cake calls for
icing of the same flavor A chocolate
cake calls for chocolate icing, or to give
variety, white icing with vanilla
| favor. A good marble cake is made
! by dividing the batter and to one part
adding orange juice and grated rind
and to the other part chocolate. then
icing 1t with a yellow icing favored
with orange and sprinkled lightly with
finely grated chocolate while the icing
is still moist
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

strictions that few of us would be will
ing to live up to 1t for long.
Many professional women have asked
me for advice on matters of diet. But
I feel that so far as possible the out
lining of it should be left to the fam
lily doctor, since the diet must take
into account the personal tendencies,
the hours of work and exercise of the
individual artist. It is therefore i'm
general suggestions.
To be fresh for each performance, an
artist must have regular hours for rest
and meals, and nothing must be per-
mitted to interfere with them or to
disrupt her routine. A meal hastily
swallowed at the last minute may af-
feet both her health and her perform
ance. To go on the stage after hours
of exhausting practice or study without
having taken some sustaining food is
just as bad.
It is very likely that there has been
bit of supper" before going to bed |;
so breakfast should be light. Orange
juice on arising, perhaps; a thin slice
of toast, Stewed fruit; recommend eS-
pecially the laxative varieties such as
pruneS, rhubarb, figs, for the artist is
generally highly keyed and this has
the effect of deranging the process of
digestion. Then would come coffee, tea
or cocoa, as preferred.
When she has a matinee, the actress
should have lunch served early-be-
tween 1870 and ~, let us say. 1t
should be a light lunch consisting of
a tomato-juice cocktail or fruit cup or
slice of melon; a salad of mixed vege-
tables in Summer and vegetable plate
or scrambled eggs and bacon in Win
ter; then a light dessert. fruit gelatin
or custard. If she is a late riser, the
actress can with profit combine her
breakfast and luncheon, making 1t a
somewhat substantial meal
Evening performances are likely to
begin at $50. If dinner is served
promptly between $50 and 6, the heav-
Ter work of digestion will be we'll over
and the artist will feel sufficiently light
and At at curtain call. Dinner should
be regular meal, with meat or an
adequate substitute. potato or another
starcty vegetable OF there Is no ten
dency to overweight and two other
vegetables. one Of them a salad. Then
a light dessert and a small cup Of clear
coffee as an aid to digestion.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
FAVORITE RECIPES OF
FAMOUS WOMEN
MRS. PENRHYN sTANLAws.

Recipes should be good and hobbies
gay. All Of us have something to take
our minds of our troubles and all Of US
like to find a savory and uncommon
dish. It's human nature.
Now Penrhyn, the important member
OF this family. has a gay hobby and a
favorite recipe. His hobby is collecting
air rifles. ancient and modern, and pop
ping them off in the studio. He says
that's where the gayety comes in. The
, other dark secret is that two perfectly
good cooks fired themselves on account
OF his (Penrhyn's) kidneys. The cooks
conceded the kidneys were excellent
what they got Of them, but that the
urge to 90 them always happened when
a stable dinner party was on. All the
pans, chatting dishes and measuring cups
would be in use, the floor literally but
tered and a smoke screen of Drowned
flour over ell. His recipe is as follows:
Lamb Kidneys in Madeira-Cut fat
from kidneys and soak them a half
hour in sailed water. Brown the flour
in a heavy iron pan. Cut the kidneys
in half-inch slices. Roll them in bit
Of the flour. Put in another pan with
tablespoon Of butter and slice of
minced onion. Saute for about five
minutes. Into the pan of Drowned -four
add another tablespoon of butter. mixing
to smooth paste. Add slowly a cup or
two (acccrding to thickness desired) of
water. vegetable or chicken broth, STIR
ring constantly. Season with salt, black
and red pepper. Add kidneys and liquor
from the second pan, using great care
that the kidneys do not cook too long
or they will be tough. Toss in two
wine glasses of Madeira at the last
moment; stir and serve at once. Sir
Gilbert Parker slyly prolonged sittings
for these kidneys.
My own hobby is less exciting than
the air rifle episodes, but I refuse to
entertain an argument with the head
of the family about the merits of either.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

The topic of table manners is really
a very easy one, If we but stop to an
alyze it. For beautiful table manners
can be expressed in two short lists.
The first one includes the first max
inns of decency, which should be taught
little children of 2-such as not to fill
the mouth too full or to chew with the
mouth open; not to do anything that
is smeary or unsightly or messy, or any
thing, in short, that can offend the
sensibilities of others.
The second list of rules includes
holding implements properly in order
to eat easily and neatly. The proper
way to hold a fork is certainly not
necessary for me to explain. The only
point is when holding spoon or fork.
prongs up. not to curl the third and
little fingers like cocks feathers, but to
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
Household Methods
BIZ BETSY CALLIsTER.

Waffies.
Waffle sets are to be had In some
of the china or crockery stores. They
consist of six coffee cups and saucers,
six dessert-size plates, a coffee pot, a
large waffle plate and a maple sirup
jug. One charming set was made Of
heavy cream-colored ware ornamented
with large, highly colored flowers.
1t really Is a trick worth learning to
be able to make waffles-really good
crisp waf1es of the sort that melt in
the mouth. For the really we'll made
crisp waffle is not difficult to digest
and almost everyone considers waf1es
with maple sirup or honey and coffee
a real treat.
Waffle irons are. of course, expen-
sive.. Electric waffle irons are perhaps
most convenient, but those made to be
used over a coal or gas range are quite
satisfactory Don't imagine that it is
easy to make waffles and that all YOU
need Is a good recipe and good wat-
f1e iron. But once you have got the
knack 1t is not at all difficult.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

People ask me what time In the busy
end interesting profession of interior
decoration ! have for gardening and
for going into the kitchen to stuff
ham or to spend hours on delectable
dessert, the recipe of which came to
me from the aunt of the Spanish King.
and which. if carefully made, in my
opinion, surpasses any dish OF its
kind.
A Chocolate Mousse via Spain (for
Eight Ten bars sweet chocolate, two
soupspoons Of water cne-half pound
butter, good measure, and six eggs.
Cut chocolate in small pieces. Put over
fire with two large soupspoons of water.
Stir constantly until softened. The
chocolate must not be liquid nor
allowed to get too hot Now remove
from fire. Stir with wooden paddle and
beat hard. The mass will be stiff. but
must be beaten to lightness. Whip in
the butter spoonful at time. beating
constantly until all butter has been
absorbed and the chocolate is creamy
and light. Now add the yolks of eggs
one at a time. beating continually. The
stiffly whipped whites are now beaten
in, the mold filled and put away to chill.
A cuStard sauce is best with this dessert.
Cooking is not my hobby. My hobby
is the gayest thing in the world-a
garden back Of an old house in the
country-informal lovable and trouble
some. In its lavish generosity am in
different to the successes or diSappOint-
mentS of the day. There I find har-
monies of unbelievable loneliness to be
translated into paints and fabrics.
There are grays and pinks like lava
cliffs. Patches of white leaping up
against celestial blue. Towers of swing
ing bells family tinted like memory.
And, behold, close to the ground along
the garden path. brave. generous things
lie in the way of our too careless feet
so perfect, radiant and so infinitely
small! Beyond the tall gracious spires
like rim are frs and lotos and elm.
have never found happiness so COM
pleteiy as in garden.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

But, Of course, children under years
should not eat the berries whole. 1t IS
an easy matter to give them their share
of the fruit-as a special treat-in the
form of strained juice or a cocktail. or
to switch their attention to some other
fruit.
If your family is backward about eat
ing fruit. try placing an attractive fruit
bowl in the living room or on the porch
in the evening You will find that
bridge. radio programs, reading or visit
ing are often accompanied by delightful
forays into the bowl.
Here is an interesting recipe for fresh
peach ice cream. which is as good as 1t
is healthful for the growing members of
your family:
Two and one half cupfuls cream. one
and one-half cupfuls crushed peaches,
one tablespoonful gelatin, two and one
half cupfuls milk. two and one-half
cupfuls confectioners' sugar. one-half
teaspoonful almond extract. one table
spoonful cold water. Stir together milk
cream, salt. almond extract and one
cupful of sugar. Soften the gelatin in
the cold water. then add to the milk
mixture. Freeze until mushy. Then
add the peaches (crushed and put
through a coarse sieve). sweetened
wi h the remainder of the sugar. Fin
iSh freezing
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
Tomato Ketchup.

Six quarts tomatoes. one-half cup
brown sugar, three tablespoons salt,
one and one-half tablespoons black
pepper, one-half tablespoon cloves, two
tablespoons cinnamon, one tablespoon
allspice, one and one-quarter cups
vinegar.
Remove stems-from tomatoes: cut
into small pieces. Put all ingredients
together in kettle and allow to SIM
mer slowly until cooked down to one
half. This will take about four hours.
Stir occasionally to keep from burning.
Strain and pour into sterilized jars and
seal
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

beans, and apples-all cut in thin strips
and dressed with French dressing sea-
soned with paprika.
Zephyr Heart Of endive, orange,
grapefruit and shredded pickeled wal
nuts dressed with cream mayonnaise
with paprika.
Send for Your Salad Recipes.
Chef Boggio's SALAD ABC's-a col
lection of more than 100 delicious
recipes from his personal flle-wil be
sent free to all who write for them. In
close stamped self-addressed envelope.
EscalIoped Tomatoes.
In q buttered baking dish arrange
slices of fresh tomato and bits Of chop
ped green pepper. Sprinkle each layer
with crushed crackers and grated
cheese, and season well with pepper,
salt and dash of sugar. When the
dish is filled, add milk until the liquid
appears around the edge Of the con-
tents in the dish. Top with buttered
crumbs and bake until tomatoes are
done and crumbs are brown.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
SardineA.

You have no idea how many varie-
ties of sardines are to be had at the
large grocery stores. There are domestic
sardines from California, French sar-
dimes with and without bones. Sar-
dimes that are both skinless and bone
less, Sar6ines in OF and sardines in
tomato, sardines in tin and in glass.
and sardines in wine sauce from
France. Then there are sardines from
Portugal and sardineS from Norway.
and for sandwiches and appetizers
there is sardine paste that comes in
glass Jars and in tubes.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
and how is one to know which fork to

and how is one to know which fork to
choose?
How much napkin is unfolded has
no rule. The only rule Is to keep 1t
out of sight and on your lap. AS to
how this is done. &" I'll gladly tell you
what 1 do! It's not rule of etiquette,
but it solves the rule of keeping the
napkin in place quite perfectly.
l always lay large dinner napkin
cornerwise across my lap and tuck in
the corners. This holds my fan and
gloves and wrist bag perfectly in place.
A small lunch napkin is, of course, Sc
cured by nothing but the hope that it
will stay there. Personally am
neither short nor lapless and anchor
a corner very we'll by laying my wrist
bag on it. But a very small napkin Is
as insecure as f1uttering leaf on a
little slanting satin lap. 1 don't know
what can be done to anchor 1t! A
safety pin, or a paper clip who
knows? Because it is really Of no
great use to the floor. EMILY POST.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

bedded in crushed ice Such bowl is
beautiful. and makes a lovely center
piece; it stimulates appetites to begin
with, and it is a pleasant way in which
to conclude the meal.
While the fruit season is at its
height I feel that must reiterate a
few points about fruit that goes to the
children's table. Strawberries, rasp-
berries, blackberries how de-
licious they are over the ready-pre-
pared breakfast foods Or for a fruit
course, if you are serving the cooked
foods
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
Olives.

Olives stuffed with small picked
white onions with almonds as well as
with pimientoeS are to be found at the
grocery stores nowadays. They are
really delicious.
If you are going to use olives for
sandwich filling or for salads it is a
good plan to buy for the purpose the
broken meats, which may be had at
quite a saving.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

b e au t y--heaven-
born though they
may be depend
upon such prosaic
clements as hard
work and proper
food.
The truth Is that,
far from subsist-
ing capriciously on
peacocks' tongues
and nectar, the
artists fare Is a
simple and scien-
tihcally regulated
diet subjected to
-AL 1.A~ 1aAaNva = 90
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

is a nice custom
to prepare your
own fruit at the
table. Unfortunate
ly. in most families,
time Is too limited
to serve fruit in
this way at break
fast. But for the
evening meal the
fruit bowl is equal
ly effective &.
and do serve the
fruit ice cold! 1t
is even more re-
freshing to see If
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

~
We are speaking
now Of salads in
Summertime when
it Is often desir-
able to make this
course serve as one
Of the main dishes
of the meal, In
stead Of ass the
dainty tidbit 1t
sometimes becomes
at other seasons.
Therefore, espe-
cially at the home
table, let Summer
salads be ample,
s,,oonetinQ abul-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
NV Neighbor Says:

Boil sugar and water to make
q strip and add to chilled bev-
erages for sweetening.
To remove grass stains from
washable materials rub the stain
with lard and let stand for sew
eral hours. This loosens the coll
oring matter so 1t will wash out.
To remove grass stain from I'M
washable materials sponge the
stain on the under side with ether,
applied on a soft cloth. Rub
until stain disappears.
Always serve soup steaming hot.
This is best accomplished by
serving in a cup instead Of wide
soup plate.
Copyright. 1919
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
Foods Favorable
to Beauty
BIZ KATHLEEN MARY ouINLAN.

Watching q lovely actress or a tall
erlted dancer across the footlights, which
divide the world of fantasy from reality,
It is hard to realize that genius and
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
At the Children's Table
BY MARY HOPE NORRIS,
Founder, Mothers Radio Round Table Club

Nothing is so stimulating to tagging
appetites on a Summer morning as a
we'll arranged fruit bowl. In homes
where the morning meal is Ieisurelv, it
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
YOUR TABLE MANNERS
BY EMILY POST.
mrs. Price PoSt)


, let them lie naturally beneath the first
and second fingers.
The two questions that have been
most often asked are: How
much should the napkin be unfolded,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
FOOD AND THRIFT IN THE HOME
THE CHEF SUGGESTS
BY JOSEPH BOGGIO.

A MATTER Of service that should be
mentioned in continuing our
lessons in salad making is the question
~ r,,e t1titxy
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

DID you know that our health
and our moods are closely related
to intestinal cleanliness?
When the system is clogged
by constipation, poisons are
generated. Often these bring on
headaches and listlessness. You
feel blue, or become irritable.
The poisons Of constipation
frequently aggravate nervous
troubles, rheumatism, high blood
pressure and heart trouble.
Yet constipation can be over
come by eating a delicious
cereal: Kellogg's ALL-BRAN.
Two tablespoonfuls daily are
guaranteed to relieve both tempo
rary and recurring constipation.
Try it with milk or cream.
Use in cooking too. Recipes on
the red-and-green package. ALL
BRAN also supplies iron for the
blood. At all grocers. Made by
Kellogg in Battle Creek.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07
JeIlied Prunes.

Wash two cupfuls of prunes and
soak overnight in water to cover Cook
until soft in the same water, sweeten-
ing to taste. Remove the stones, add
half a package of gelatin which has
been soaked and dissolved, set in a
pan of ice water and stir until it begins
to thicken. Mold chill and serve with
custard or whipped cream.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-07

II cake filling has been cooked too
long or If it has been beaten too stiff
it can be easily softened to the exact
stage desired by adding white sirup.
fresh from the can, without heating.
just stir into the cake filling about one
spoonful of Sirup at a time until Of the
consistency desired. Sometimes it
takes nearly a cupful of strip and
sometimes only few spoonfuls, but the
method is successful
Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1931-03-26
NEWS AMONG SCANDINAVIANS

transmitting hydro-electric power to
various other European countries.
In connection with the coming
Worlds Fair in Chicago the question
of Norway's official participation has
been discussed, and it has been
pointed out that the present American
tariff makes it pretty difficult for
Norway to extend her trade with the
United States.
From 1922 to 1929 Norwegian i'm
ports of American products declined
from $31 ,242,000 to $23,647,OOO, but
during the same period Norwegian ex-
ports to the United States rose from
$14,7O5, 900 to $21,24O,O0O. It should
be pointed out, however, that Norwe-
gian exports to this country in the
year 1926 amounted to more than $685.
100000, so, compared with this figure,
there has been a decline.
Sweden Today.
Among the earliest settlers of this
country were the Swedes-a few years
after the 'Mayflower" pilgrims. They
IOTIll the IdIStSI part VI Tile OCdllUl-
navian population of the United States
today, but then, Sweden is the largest
of those countries.
The area comprises 173,157 square
miles-that is about the same as Iowa,
Minnesota and Maine together-and
the population is approximately $780,
900.
Sweden is an agricultural as we'll
as an industrial country, and her mer-
chant marine is cons 'derable, for there
are 1906 vessels (of which 260 are
motorized) with a total of 1,615,0OO
tons.
There are in Sweden about 100000
farms of which 100000 are under 5
acres, and 27O,S5O between 5 and SO
acres. Much lumber, wood and news
print are being exported to foreign
countries. The mining of iron ore
amounts to between IL and IL mil
Continued on Page u