davidaulloa/AmericanStories huggingface dataset:
Evening star., 1932-08-19

frigerator, somebody must have the re-
sponsibility Of seeing that the ice sup
ply Is kept on hand. And the dishes
well, somebody must look after them,
too.
II you are deserting the family only
for a day or a week end, there are ever
so many cold meat loaves and jellied
meats that solve the major part OF the
menu problem. There are many de-
licious canned meals which come in
Jars, in the form Of boiled dinner,
chicken and noodles, spaghetti with
meat sauce and other wholesome COM
binations These need only reheating
for the evening meals.
And do let me suggest the possibility
of sandwiches as another means OF
escape. They can give your family
much variety. You will find that your
family will enjoy them, and the older
children will have great fun making
them up while you are away. Let them
make them up If possible, though you
may find 1t more practicable to pre-
pare the filing yourself. Let the chill
dren do all they can, for there Is no
satisfaction comparable to assuming a
certain responsibility while mother is
away.
You will find these filling suggestions
tasty and helpful: Brown bread sand
wiches-Cream pimentos and cream
cheese, spread on slices Of brown bread.
Peanut and prune sandwiches-Cream
peanut butter with top milk or cream,
add chopped cooked prunes or raisins
and a dash Of lemon Juice.
Liver sandwiches-Put boiled calves
liver through meat chopper, combine
with finely chopped boiled potato and
minced apple, season.
Evening star., 1932-08-19
Kitchen Comments
BY WILDA HOYT.

YOU will have fiakier pie crust If you
l. will chill the pastry and also the
rolling pin before rolling out the dough.
Roll lightly. on as smooth and as cool
a surface as possible. A glass-top table
or one of porcelain is excellent for his
purpose.
Save yourself many steps to and fro
from the dish cupboard to the table
and from the table to the sink by pro-
viding the home with a very large and
good looking metal tray that will hold
as many articles as possible. Then
train your mind to think quickly Of all
the things that are needed and can be
carried on the tray at one trip.
When you want to separate the white
from the yolk of an egg, make little
hole in each end Of the egg, hold up
right and shake it gently. The white
still in the. shell. II you seal over the
holes with little paper or a gum label.
the yolk will keep fresh for several days.
II you use more eggs than a cake
recipe calls for, remember that you will
need less baking powder than the recipe
specifies. The more eggs used, the
lighter and more delicate is the cake.
Save all your sour cream and use 1t
in combination with mayonnaise. This
addition gives the dressing a much finer
flavor. You can make an excellent
cream dressing by using the heavy sour
cream alone with teaspoonful Of relish
and one OF chilli sauce added for season.
ing. This is nice dressing for cucum-
ber and lettuce salad, or for chilled
lettuce hearts alone.
A very good mock whipped cream to
be served with fruit desserts fruit jelly
or tapioca pudding. can be made by
mashing a ripe banana and adding 1t
to the white of an egg Beat until
stiff and you will find the banana Is
entirely dissolved and the frothy mix
ture makes a delicious substitute for
whipped cream.
Evening star., 1932-08-19

are arranged in two ranks on the twig,
very resinous and fragrant. The
flowers are two kinds. the staminate
ones are yellow shaded to purple and
the pistillate ones are deep purple.
The fruit is found on the topmost
branches: it ripens the first Autumn;
Is a purple cone standing upright, glis-
tening with drops of balsam and blunt
at both ends. 1t is 4 inches long, the
scales are broad and overlapping. The
seeds are wide winged and when ripe
they drop with the scales, leaving the
central axis standing alone like spike.
From Labrador through Canada and
New England to Minnesota, south along
the mountains to Southwestern Vir-
ginia, these trees plant themselves
through the agency of the wind. birds
and squirrels. Growing balsam frs for
Christmas trees Is becoming an indus
try. AS the trees grow very close to-
gether, thinning them out for the year.
ly sale Is most beneficial On account
Of its. long horizontal branches with
their beautiful dark green foliage and
aromatic fragrance, the balsam flr has
become the favorite Yuletide tree.
(Copyright, 1922
Evening star., 1932-08-19
N A T u II E 5
C. IL d II E N
BY LILLIAN COX ATHEY.
BALSAM FIR.
Abies balsamea-

BALSAM FIR.
Abies balsamea.
COUTS and campers find the
boughs Of the fragrant balsam
fir make a delightful foundation
~ over which to lay blanket after
a strenuous day in the woods.
Girls gather the balsam needles to I'LL
sofa pillows and the native and his
limpid balsam or white resin from the
blisters to be found on the young trees
and on the limbs of the old ones.
Wounding the tree increases the now
and the resin Is known as Canada
balsam." which is in demand for mount
ing microscopic specimens in labora-
tories. 1t is also used in medicine and
in several other ways. "Ot OF fir" Is
obtain from the bark.
In youth the tree is extremely pretty,
but 1t has the habit of dropping its
lower limbs as it grows older. and as II
often reaches the height Of so feet, 1t
does not make an ornamental tree for
landscaping. The young tree has
bark which is pale gray, smooth, thin
and we'll marked with white bliSters
filled with resin or balsam pitch. The
old tree has a dark, thin bark which
is broken into scaly plates with dried
balsam stains.
Because the wood is soft, weak,
coarse with streaks of yellow and not
durable, 1t is sparingly used as lumber.
1t IS mixed with spruce wood for paper
pulp and is being used more and more
for this purpose. Boxes, paper and
toothpicks use up most Of the lumber.
The leaves are blunt, dark green, lus-
trous above and silver beneath. They
Evening star., 1932-08-19

the garden. For the morning, tnen,
let us feature fresh fruits and light yet
nourishing cereals, forsaking for the
time being the heavier ones in favor
of those which require no cooking and
are crisp and light as thistledown.
One does not ask more tempting
dish than rice flakes with red raSpber-
ries dredged with finely powdered su-
gar and served with very cold cream.
In this way We can have tasty and
appetizing morning dish and at the
same time include fair amount OF
roughage or cellulose-in its turn an
absolute essential in the health and
beauty program.
Another day will come a very light
omelet to which has been added little
finely chopped ham, which gives the
favor of that we'll known combination
without the heaviness of Winters meat
and-egg dish. Or we may vary the
omelet with minced mushrooms instead
of ham.
There is even a way in which to make
lighter that old favorite the flapjack,
which many consider the ever-perfect
breakfast dish. To suit cakes to the
Summer season tighten the batter by
mixing into 1t at the last moment few
tablespoonfuls of rice flakes put in
whole. as they come from the box. This
is especially good with the old-fashioned
fiapjack recipe which is made with sour
milk and egg.
Good proportions would be two cup
fuls of flour, two level teaspoonfuls OF
baking powder, one-half teaspoonful OF
salt and one tablespoonful OF sugar,
sifted together. To cup Of sour milk
add one-fourth teaspoonful Of baking
soda, stir well and add to the flour
mixture Beat two eggs until very light
and add to the batter. Just before fry
ing add one-hah cupful Of uncrushed
rice flakes. Serve with strained honey
or crushed fresh fruit which has been
sweetened.
Crisp grilled bacon may accompany
the cakes or. If preferred, you may even
have sausage II served in Summer
time this should be the small, dainty
link sausage which fries out crisp and
light. There really is no reason why
one should forego a favorite dish, pro-
vided one is careful to modify it to suit
the season.
My IDEA Of good Summer menu. In
cluding the f1apjacks, would be a first
course of fruits In season: then flap
jacks made light with the rice flakes
and served with honey or crushed ber-
ries. grilled little sausages. nice and
brown, and coffee. This makes pleas
ing menu for Sunday morning. when
one rises late and desires to postpone
dinner until late afternoon or early eve
ming.
Evening star., 1932-08-19
Saving Without Scrimping
BY EDITH M. SHAPCOTT,
Nutritionst, Home Making Center, New York.

by lack Of seasoning or a too-heavy con-
sistency that these two points stand out
above all others in discussing our recipe.
I have chosen one which is especially
seasonable and economical to make,
with the thought that it will be more
convenient, too, from the cooks point
of view in Summertime. When you are
too hurried to give the time required for
making meat or chicken broth for the
foundation of jellied meat soup, re-
member that tomato bouillon is equally
delicious and nourishing. and that it
takes but few minutes to prepare.
General directions are: One package
lemon-f1avored gelatin. one bolillon
cube, one pint boiling tomato Juice,
strained; one teaspoon salt, one-quarter
teaspoon paprika and one teaspoon
scraped onion.
Dissolve gelatin and bouillon cube in
boiling tomato juice. Add seasonings.
Turn into shallow pan. Chill until firm
Cut in cubes. Serve in bouillon cups.
The portions are for four and all meas
urements are level.
There is, of course. practically no
limit to the menus which welcome jel-
lied tomato bouillon as a first course
But here is one which you will find es-
pecially pleasing and inexpensive:
Jellied Tomato Bouillon.
Meat Loaf. Crisp Bacon.
Parsley Potatoes.
Creamed Diced Carrots.
Hard Dinner Rolls.
Asparagus With India Relish,
French Dressing.
Orange-Ccconut Compot.
Coffee.
1t is nice to serve with the jellied
soup rather tasty cracker such as
cheese chips or cheese sticks or toasted
cheese waters. Little salted butter
pretzels are good and SO Is Melba toast
You may serve lemon quarters with the
bouillon for those who like bit of tart
ness
Evening star., 1932-08-19

magic KEY that will permit you to get
a brief. refreshing vacation. Even one
dav or a week end will do wonders
for you.
The first step in such a vacation for
you is to plan the buying and menu
making with your children. Remember,
YOU are the executive of the worlds
most important institution, your home.
Therefore, If you want your home well
managed, safeguard 1t with written in
structions. Plan your menus for the
time YOU are away and list the food
supplies that the stay-at-homes will be
apt to need.
Still another precaution Is to appoint
deputies. who shall have certain duties.
The milk, for instance. needs definite
attention. II you have an ice re-
Evening star., 1932-08-19
PEACH TAPIOCA.

Soak one cup tapioca in cold
water and drain. Peel one dozen
peaches and cut them in halves.
Cook with a little sugar for 10
minutes and take them out of the
sirup. Add to sirup one-fourth
cup powdered sugar. pinch OF
salt; add one cup boiling water to
tapioca and cook until clear. Line
a mold with peaches, pour in
tapioca and bake for one-half
hour. Let cool and serve with
whipped cream.
tCopyriRht 1897
Evening star., 1932-08-19
Jellied Eggs.

For the jellied eggs, remove the yolks
from half as many hard cooked eggs as
there are guests. Mash the yolks. Sea-
son with salt, pepper and mustard. Add
a shredded sardine or two for zest. Re
fill the whites. Fill small muffin pans
or small custard cups half full of lemon
gelatin made tart with vinegar and
seasoning. Chill until firm. Place a
tiny slice of tomato on top of the gela-
tin. Stand the stuffed egg on the to-
mato. Cover with lemon gelatin. Ar
range in lettuce cups. Serve with
French dressing.
Evening star., 1932-08-19

jellied soup or bouillon introduces the
meal not because jellied soup is es-
pecially new, but because We are learn
ing how to make it piquant with special
seasonings, and learning how to get just
that tender, quivering consistency
which makes jellied bouillon slip down
in cool. tantaliZing way that leaves
us wondering what manner of food this
standby. the hot broth, while it feels
like chill breeze drifting by.
Jellied soup can so easily be spoiled
Evening star., 1932-08-19
InexpensiYe Frosting.

Take one cupful of brown sugar,
moisten it with water and boil until a
little dropped in cold water forms a
soft ball Remove from the fire and
allow to partly cool Beat the white
of one egg to stiff froth. add one
teaspoonful of vanilla and pour on it
the warm sirup in thin stream. beat
ing it into the egg. Then spread it
on cake
Evening star., 1932-08-19

. D
sprinkle over the tops a spoonful of
chopped pimiento. There, you have
eggs espagnole-a noble SUPPER dish to
be served with tea biscuits or rolls.
Scrambled eggs to which cooked as
paragus heads are added also make a
nice supper dish. They should be served
with a bouquet of the heads, well
dressed with melted butter, placed on
top.
Another egg dish with asparagus is
that one in which nicely poached egg
is placed in a tartlet crust, garnished
with asparagus heads and coated with
cream sauce. A boiled egg may be rolled
in butter, crumbed and grilled and
served with a piquant devil sauce, or a
we'll seasoned tomato sauce will do.
When you have bits of chicken left
from dinner service, mince them, season
well, mix with little heavy cream or
cream sauce and place in the bottom Of
individual ramekins or custard cups.
Now break an egg into each cup; sea-
son, add a scant teaspoonful~of cream
and bake in the oven until the eggs are
firm.
A variation Of this recipe uses diced
fried bacon and minced mushrooms
which have been sauted in butter; a
little mushroom sauce or gravy Is poured
around and the eggs are broken upon
this foundation which has been placed
in buttered ramekins. Sprinkle with
minced parsley and bake until firm.
With any of these egg dishes 1t is
good to serve potato straws or waffle po-
tatoes, or very fine Saratoga chips. and
except for the first recipe which in
cludes tomatoes-sliced tomatoes with
mayonnaise, Mexican cole slaw, or a
lettuce and cucumber salad would pro-
vide good balance for the main course.
There Is another delicious egg dish
with tomatoes which should not be
absent from this collection. Cut firm
ripe tomatoes in halves, scoop but,
season, and into each half break an
egg. Coat with cream sauce, sprinkle
with buttered crumbs and cook in the
oven. Garnish with chopped onions
which have been tossel in butter with
dice Of ham.
Evening star., 1932-08-19

runs. A terse old
line. but one which
Is more than true
Of the Summer
luncheon or dinner.
To be well begun
in warm weather
usually means that
meals start with
something d e IL
ciously dainty and
cool. 1t may be a
fruit cup; it may
be a chilled cock
tail of some sort.
But more and more
in theca daVS the
Evening star., 1932-08-19
Boston Picnic.

Hot pail-Pot of baked beans and
steamer of raisin brown bread.
Cold pail-Bowl of cole slaw or salad
Of chopped young cabbage and quar-
ters of skinned tomatoes with French
dressing. Fresh asparagus or canned
green asparagus with French dressing
are alternative salads. Put In an es-
pecially big pat of butter for the warm
brown bread and a bottle of catsup or
pepper relish for the baked beans.
Dessert-Berries or bananas and
cream, or ice cream with crushed fruit,
brought in a preserve jar or thermos
bottle.
Evening star., 1932-08-19
My Neighbor Says:
When driving celery and parsley

When drying celery and parsley
to put away for Winter seasonings,
leave all leaves on and cut stalks
short enough to put in preserve
jar. Set jars in oven until con-
tents are dry, then cover and put
away.
Cake batters may be kept in
an automatic refrigerator until
ready to put into oven If poured
in pans in which they are to be
baked and carefully covered with
waxed paper to keep out air. thus
preventing evaporation and crust
ing.
When unmolding gelatin des-
serts dip mold into bowl of warm
water, bowl being deep enough so
that water reaches rim of mold.
Water should be slightly more
than lukewarm.
(Copyright. 1922
Evening star., 1932-08-19
Peppers and Potatoes.

Cut some plump green peppers length
wise. Remove the seeds and let stand
for five minutes in boiling water TO
which onefourth teaspoonful Of baking
soda has been added. Remove, dry and
fill with creamy mashed potatoes well
seasoned and mixed with chopped pars-
ley and chopped fried onion. Place the
peppers in a shallow pan. Sprinkle
lightly with buttered cracker crumbs
Brown and serve.
Evening star., 1932-08-19

80 or thereabouts.
So now we should
maneuver to give
our Gus e h O Ids
dainty yet satisfy
ing foods which
defy Summer to
dull their appe-
tites.
With our greatly
improved refrigera-
tion, it is not diff
cult to keep all
fruits and green
things as crisp as
though just out of
Evening star., 1932-08-19

ciated with break-
fast; yet by giving
them a special gar
nish, or combining
them with other
foods, they become
we'll suited to the
supper menu.
Cut firm, ripe to-
matoes in halves,
scoop the centers,
season, add a bit OF
butter and grill the
t o m a to S h e ! ! S
quickly. Then fill
them with scram-
bled eggs a n d
Evening star., 1932-08-19
SUNSHINE CAKE.

Beat yolks four eggs until stiff
and add gradually one cup sugar,
beating well, then three table
spoons water and one teaspoon
lemon Juice. Next mix one and
one half tablespoons cornstarch
with one teaspoon baking powder
and one scant cup sifted -four.
Add these ingredients slowly to
above mixture and. lastly. fold in
stifiy beaten whites of the four
eggs. Bake in slow oven.
Evening star., 1932-08-19
Star
+ a t t e rn
Day-Frock Design.

Simplified illustrated instructions for
cutting and sewing are included with
each pattern. They give complete d.
rections for making these dresses.
Summer calls for many such cool,
refreshing frocks. And who couldn't
be enthusiastic about such an intrigu-
ing style?
There's the tricky neckline that pulls
through the two button closing, and the
saucy cape sleeves, the diagonal skirt
scanning and one cunning pocket to
enchant you.
This style is utterly simple to make
and costs so little. It is No. $50.
Evening star., 1932-08-19

Sizes "A, 16. 36, 80, 40, AZ. A. Size
SO requires 3as yards of 36-inch mate
rial. 3ls yards of 39-inch material, %
yard of 36-inch or 39-inch material
To get pattern of this model send
Is cents in coins Please write very
plainly your name and address, style
number and size of each. pattern or
dered and mail to The Evening Star
Pattern Department, Washington, D. C.
Several days are required to fill orders
and patterns will be mailed as quickly
as possible.
Our new fashion magazine with color
supplement and Paris style news is
now available at 10 cents when ordered
with a pattern and IS cents when or
dered separately.
Evening star., 1932-08-19

q ACcS. xfAONJg OA oil,
change - especially
a change from
planning and pre-
pairing meals.
Don't decide that
1t is impossible. Let
me suggest that you
call on the older
children of your
family. Perhaps
they would like to
have a chance to
show you just how
much they can do
while you are away.
And truly, in their
Ll- 1{ae The
Evening star., 1932-08-19
The Chef Suggests
BY JOSEPH BoGGIA.

FOR the Sunday night supper in Sum-
mer you may not always welcome
an entirely cold menu. Then 1t Is that
certain egg dishes which are quickly
and easily prepared seem exactly to suit
the fancy.
Scrambled eggs are, in the main. asso-
Evening star., 1932-08-19

K. K. C-Athough receipt and
recipe may be used interchangeably in
the sense of formula or list of in
gradients of a mixture, it is better to
restrict receipt to an acknowledgment
of something that has been received
and recipe pronounced RESS-e-pe) to
formula.
Evening star., 1932-08-19
At the Children's Table
BY MARY HOPE NORRIS,
Founder Mothers Radio Round Table Club.

LOW many mothers have longed to
day? Every one Of you, of course.
Perhaps you have been considering
the question. You are tired. You need
Evening star., 1932-08-19
CORN OMELET.

Score rows and scrape out pulp
Of five small, plump ears corn or
one cup canned corn strained. D..
Mix with five well beaten eggs.
one teaspoon cream and salt and
pepper to season. Have sheet
iron frying pan hot and buttered.
Pour IN mixture and shake and
tilt pan until evenly cooked. Roll
and serve on hot platter.
Evening star., 1932-08-19

If penny postage is restored In Great
Britain the revenue loss to the govern
ment will exceed S22, 100000 q year, the
post Office department estimates.
Evening star., 1932-08-19

YOU remember the adage about
good beginning, which the wise
ones used to quote on every occasion?
well begun Is half done" the saying
Evening star., 1932-08-19
Foods Favorable
to Beauty
By KATHLEEN MARY ouINLAN.
StYlist in Beauty.

IT is one thing to place before the
family an early morning menu-When
the day is cool enough to inspire hun
ger. But much more difficult to tempt
them when the thermometer stands at
Evening star., 1932-08-19
Savoy Ham Sandwiches.

One part deviled ham, one part
and ham through the meat grinder
and add the tomato puree. Butter the
loaf before cutting each slice and put
the mixture between each two slices.
This is a delicious sandwich for every
purpose. Wrap school lunch or picnic
sandwiches in oiled paper. If this
filling is used for tea sandwiches
spread lightly. trim off the cruSts and
cut into rounds or other fancy shapes.
Out in the country near Moscow. Is
O racf hot,Sa for tba ,Ira of Coviaf
Evening star., 1932-08-19

Duties of Summer Hostess

Should Be Free to Greet Her Guests When They
Arrive-Favored Dishes for Dinner or
Luncheon-Making Fruit-Filled Cake.
Evening star., 1932-08-19

HHE Summer hostess should have
her work so planned that she
will be free to greet her guests
4 when they arrive for dinner or
Imperial Valley press. (El Centro, Calif.) 1907-current, 1932-10-06
Interesting Items OF News
Written For The Press By
FL Centre School Pupils

"Hiawatha", by reading Indian
stories. by drawing Indian pic
lures, and learning Indian songs.
Dorothy Ann and Patty brought
their big dolls to school one day
and we watched them walk. Now
We can walk like stiff-legged dolls
while Mrs. Kendrick plays for us.
The boys enjoy playing airplane
and brownies.
Noboro was in an accident and
had to go to the hospital. We all
feel sorry for him and hope that
he will be back soon. - Mckinley
Kindergarten.
Mrs. Smiths lib class won the
banner because it had 100 per cent
attendance all week.
There are IL new boys and girls
in the LIB class, Americanization
group. The la and 2-B children
IRE those who came last year. Al
together there are 80. They have
learned to make the American flag
and have learned a poem about
it.
Mrs. George E. Moore, Mrs. H.
T. Hayes, Mrs. Richmond, Mrs.
Pearce, Mrs. Peterson, Mrs. Black
man, Mrs. Schmitt, Mrs. Walter
Palmer and Mrs. Chester Whistle
visited the Mckinley school last
week.
The 3-B class has something to
be proud of. In their spelling test