davidaulloa/AmericanStories huggingface dataset:
Evening star., 1932-08-26

make the rounds Of students clubs and
residences in the big cities, to see how
far their hoStesseS go in the effort to
make a happy new home life for those
who have left the original nest.
For more than Is years have played
New York mother to groups of girl stu
dents who come from all parts Of the
country-even from foreign lands. They
come to New York for special training
in art, music or dramatic work, bringing
with them widely different tempera-
ments and ideals of food and home life.
But from one and all learn the same
old lesson-more often than not, youths
ideal Of home comfort" centers around
familiar foods.
With so many different tastes to con-
slider, you may think it proves difficult
to please the entire group at the table.
I find it the easiest task of all. For
healths sake I must, Of course, main
tain a definite and Well-balanced
schedule. But my girls are always en-
couraged to tell me of their favorite
foods, to bring me pet recipes from
home, and we have the pleasant little
custom of now and then voting on des-
sert, and of voting on other favorite
dishes. AS often as possible, I try to
get around each preference. 1t creates
both anticipation and lively interest
in dinner, for what is to be served Is
always secret.
This catering to tastes does not, rs
Evening star., 1932-08-26

ana One-JIll1Q COllSe ice ana One-ITnrQ
vanilla. and serve in cubes in low sher-
bet glasses. In the recipe book which
is sent out with your refrigeration. you
will find a foundation recipe for ice
which is most suited to your type of
refrigeration. The flavor you may vary
to suit your taste. These proportions,
however, should insure general success
with ices.
In making either coffee ice or cof-
fee ice cream, it is best to brew cof-
fee fresh, SO that the full favor and
aroma will be preserved. Also you
must use an extra quantity of coffee, SO
that the infusion will be extra strong,
as it loses somewhat its strength dur
ing the process.
To two and one-half cups of liquid
(fruit Juice. strong coffee infusion. etc)
add one tablespoonful gelatin which has
been dissolved in one-half cup of boil
ing water, add two tablespoonfuls Of
lemon juice and sweeten to taste. Stir
until thoroughly dissolved and pour
into trays of electric refrigerator or
use individual molds. The ice should
be set in about two hours.
To make the berry or fruit juice,
from fresh fruit, crush one quart ber-
ries or other fruit, add a half cup of
water and heat for two or three min
utes Stir and press so that the Juice
is extracted. Strain through several
thicknesses of cheese cloth. If neces-
sary. add water to make two and half
cupfuls.
In the larger hotels, mixed creams
are nodded in bombs, but you may serve
them daintily at home in brick form
or balls, or if they are made in your
refrigerator, in cube form. The combi-
nation of coffee mousse and pistachio
makes a rich dessert of two splendidly
blended favors. A Javanaise bomb
combines coffee ice cream with an in
terror of chocolate.
Coffee ice cream is growing in pop
ularity, and one usually finds it among
the popular flavors carried by dis
tributors of ice cream. So that even
though you may not wish to have
your mixed creams made at home, or
in case you want them on quick no
tice, it is easy to assemble them from
the outside.
Evening star., 1932-08-26

from the wastes of foods in the large
intestine, and a great many other all
ments.
Now. naturally, your common sense
tells you that food is not really to
blame. Food supplies all the necessary
forces to maintain health and preserve
life. Your body is made up from the
same materials that are in the food
you eat Why, then, does food give
us all these troubles?
In the great majority of cases. these
troubles are due to our own thought
lessness or carelessness. We were given
many hardships and much neglect, but
after all, it is not entirely proof against
some of our everyday habits.
Your doctor will tell you that care
less habits of eating-too much food,
not enough food, eating too fast, eat
ing too much fat food at the end of
a meal instead of the beginning, not
chewing the food, not eating enough
fruit, not establishing regular habits
having meals irregularly, usually too
close together, are among the many
reasons that the food gives trouble in
the body.
Life is maintained in healthy state
by seeing that the right food and in
the proper amounts Is eaten daily. Or.
Alexis Carrel has kept cells alive for
over IS years by simply giving them
little food material (salt solution)
daily, and seeing that the wastes from
the action of the cells is removed daily.
The reason that man has trouble is
that, by using his brain, he has been
able to develop all kinds of devices to
save him from working, from using his
body. Although he doesn't use his
body, he feeds it as much as he would
need II he were really working hard.
1t is this unused food, the products
from it, that cause most Of the trouble.
There are only two things to do to
prevent trouble. First. eat little less
food every day, or fast occasionally.
Second, work or play harder and burn
up this extra food
(Copyright, 1920
Evening star., 1932-08-26

- EIATIN can be used in all sorts
4 of combinations which are
r chilled or frozen in the re-
~ frigerator. There are two
kinds. the unf1avored and the
favored. Whichever you buy. be sure
TO follow the directions that come with
the package.
Gelatin can be used in many new
dishes that are prepared in advance and
put away in a cold place until time to
cook or serve them. 1t will give body
to some mixtures. texture to others. and
other mixtures depend upon 1t Tor an
even, smooth quality. 1t is healthlul
food. easy to digest. For its stlffenlng
quality it is served in bouillons, entrees,
salads and desserts.
Gelatin solves many cookery prob
lens, including that Of leftoyers. al
fords great variety and provides dishes
that are delicious to eat and to look at.
Every fruit and vegetable and the nat
ural fruit juices are available fer gela-
tin dishes. In hot weather, salads and
desserts made of gelatin are almost as
refreshing and welcome as frozen
dishes. They may be made the day be-
fore they are to be served.
JelIied Soups.
For jellied soups. one and one-half
tablespoonful of gelatin per quart of
liquid might be considered as standard
proportions. Chicken. beef and tomato
bouillon are popular gelatin soups. They
may be. served either hot or chilled.
Jellied Soup-Soak two tablespoon
fuls of gelatin in half cupful of cold
soup stock for five minutes. then dis
solve in three and one-half cupfuls
boiling soup stock. Add two tablespoon
fuls of lemon juice and pour into a
shallow pan which has been rinsed in
cold water Chill cut in cubes and
arrange in bouillon cups for serving.
The soup may be poured directly into
cups, then, just before serving, beat
lightly with a fork. If desired. few
cooked vegetables may be added. Any
good, clear, we'll seasoned soup stock
may be jellied. The canned brothS and
bouillon cubes are very convenient to
use.
Correct Proportions.
For desserts. two tablespoonfuls of
gelatin for every quart Of liquid will
give nicely jellied, but not too firm
product. For jellied meats anG for
salads you will need to increasc the
gelatin to three tablespoonfu4s per
quart OF nqulQ. Here you want IlTIn
product, one that is stiff enough to
slice for serving. Take good care to
have these basic proportions correct.
Gelatin that is too stiff either has
too much gelatin for the amount of
liquid present, or else it has been too
long in the refrigerator. Sustained
cold causes gelatin to stiffen. If you
expect to place your mixture in the
refrigerator trays, or even directly into
the refrigerator for cooling any length
of time, it is best to use scant measure
ments of gelatin. Stiff mixtures are
tough.
One is apt to find poor texture in
gelatin-cream dishes. When adding
cream a smooth mixture can be OBJ
tanned by whipping gelatin and cream
together When fresh fruit is added,
prepare it and sprinkle with sugar.
Let stand, then drain and add the
Evening star., 1932-08-26


eboundS; milk-white skins and rosy
checks are the rule among the robust
younger generation. Cottage cheese is
one of the most valuable of all milk
products, contributing to the diet prac-
ticatly all the properties of the milk.
which is an almost perfectly balanced
food.
1t is possible, of course, that In our
own land we do not find cottage cheese
entirely to our liking because it is not
taStefully prepared. 1t needs season.
ing: and as We buy it from the dairy, it
needs to be mixed to a fluffy, creamy
consistency by adding little thin sweet
cream or sour cream. I always add a
pinch of sugar with pinch of salt to
cottage cheese, and I like it best with
sliced oranges, served separately. These
two dishes, with crisp Whole-Wheat
crackers, make luncheon course that
Is both satisfying and healthful. and
very easily digeSted, for cottage cheese
is, in fact, predigested.
A fresh tomato stuffed with we'll sea-
soned cottage cheese is also in good bal
ance and an appetizing dish for lunch
con. You are very fond of cream
cheese and bar le due. or cream cheese
with guava Jelly. Why not the simple,
less expensive cottage cheese with
stewed fresh cherries? Or cottage
cheese with stewed seedless raisins,
fresh blueberrieS or red raspberries?
Alone, without any help from fruits
or vegetables, cottage cheese goes we'll
with brown bread and butter sand
wiches, and If you like a delicate onion
favor. it is delicious mixed with chives
and eaten with thin slices of fresh rye
bread.
Cheese takes the place of meat or
eggs in the menu. In the form of cot
tage cheese it is much lighter and more
suitable for Summer meals, and we
should all be better If once or twice
each week We based our luncheon menus
upon this appetiZing food
Evening star., 1932-08-26
Why Not Have High Tea for Supper
Instead of Sunday Dinner?
BY EDITH vi. BARBER.

TUESDAY.
st-Blackberries. ready-to-eat
cereal, poached eggs. whole wheat
toast, coffee.
Lunc.eon-Stuffed pepperS, cabbage
salad. iced tea. ginger cake.
Dinner-Jellied soup, roast veal,
stewed potatoes, beets with green's,
chocolate ice cream, almond cookies.
WEDNESDAY.
Breakfast-Canteloupe cooked cereal,
scrambled eggs. hot rolls. coffee.
Luncheon-MiXed sandwiches. lettuce
salad, cheese. melon. ginger ale.
Dinner-Sliced veal, parsley potatoes,
buttered beans, lettuce, spring dressing,
orange icebox cake.
THURSDAY.
Breakfast-Sliced bananas. ready-to-
eat cereal, bacon, English mullins,
coffee.
Luncheon-veal salad, French pastry,
tea.
Dinner-Pork chops. new potatoes in
cream, spinach, cherry betty.
FRIDAY.
Breakfast-Stewed apples, ready-to-
eat cereal, boiled eggs toast. coffee.
Misunderstanding salad, toast, tea,
sliced fruit.
Dinner-Broiled swordfSh, buttered
potatoes. fried tomatoes, cucumber
salad, pineapple cream
SATURDAY.
Breakfast-Melon, ready-to-eat cereal,
frizzled beef, hot rolls, coffee.
Luncheon-Welsh rarebit, sliced to-
matCes tea huckleberries
Dinner-Broilcd steak, baked pota.
toes, new peas, lettuce, ketchup dressing,
blackberry pie.
Copyright. 1927
Evening star., 1932-08-26
Pleasing the Man
BY CHLOE yAMISON.

q AN you make a good green-corn
pudding? Every man who has
memories Of good old-fashioned home
will remember the delicious tender corn
puddings his mother used to make. Be
ready for him with your own perfect
recipe.
A very simple one is this one: Melt
two tablespoonfuls butter, add one-half
tablespoonful of flour and blend well;
then add five tablespoonfuls of cream
or rich milk. Cook for three minutes;
add one cup of fresh corn. cut finely
from the cob or grated; mix we'll, sea-
son with salt and pepper and little
sugar and pour into buttered pudding
dish or individual ramekins. Sprinkle
with buttered bread crumbs and brown
in hot oven for 10 minutes.
A recipe which uses egg and is more
like a custard pudding calls for two
tablespoonfuls of butter and one-half
tablespoonfuls Of flour; mix well and
add gradually one cup of milk. Bring
to boil, stirring constantly. Add two
cups of cooked green corn (cut finely,
one tablespoonful sugar, one teaspoonful
salt, one-eighth teaSpoonful Of pepper
and heat well. Remove from the fire,
add two well-beaten eggs, and pour
into a buttered baking dish. Bake in
moderate over 80 minutes, or until the
pudding is firm.
Evening star., 1932-08-26
Tuna Fish Salad.

Break into small pieces two and
three-fourths cupfuls of canned tuna
fish. Pour the juice of one lemon over
it and mix. Add two cupfuls of celery
cut into small pieces. one-fourth cupfuI
of chopped stuffed olives and two ia
blespoonfuls Of chopped capers. Moisten
with mayonnaise. Serve in a salad bowl
on crisp lettuce and garnish with slices
Of cucumber, or tomato, hard cooked
egg cut in quarters, and sliced stuffed
olives. Long leaves Of French endive
may also be used for a garnish.
Evening star., 1932-08-26

Size SO requires yards of 36-inch or
39-inch material. 1l2 yards of pinch
lace. if desired.
To get pattern of this model send
fifteen cents in coins. Please write
very plainly your name and address.
style number and size of each pattern
ordered and mail to The Evening Star
Pattern Department. Washington, D. c.
Several days are required to fill orders
and pattern will be mailed as quickly
as possible
Our new fashion magazine with color
supplement and Paris style news is now
available at ten cents when ordered
with pattern and fifteen cents when
ordered separately.
Evening star., 1932-08-26
Lemon Sponge.

Soak one tablespoonful Of gelatin in
one-fourth cupful of cold water for five
minutes, then dissolve in one cupful of
boiling water. Add three-fourths cup
ful of sugar, one-fourth cupful Of lemon
juice and the grated rind Of one lemon
When the mixture begins to Jelly beat
it until frothy, then add two egg whites
beaten stiff and continue beating until
the mixture holds its shape. Pile by
spoonfuls into a glass dish. Chill and
serve plain or with boiled custard. To
color half of the mixture pink will make
a very attractive dessert.
Evening star., 1932-08-26

favored gelatin in half the usual guam
tity OF boiling water. Cool and add the
fruit mixture with powdered sugar as
needed Stir frequently until almost
CONCEALED, then turn into molds and
chill.
Caramel Sponge-Soak one table
spoonful of gelatin in one-fourth cup
full of cold water and dissolve over hot
water. Scald one cupful Of cream in
a double boiler, and add to it one cup
full Of sugar melted to a caramel in a
frying pan. Stir to dissolve the cara
mel thorouehly, add the gelatin and
one teaspoonful Of vanilla and last six
stiff1y beaten egg whites Mold and
chill. Serve with whipped cream.
Evening star., 1932-08-26

water. then set aside in the water it is
cooked in, SO that it can absorb the
water to make a sticky mass to act as
binder. Wipe the liver with a damp
cloth and remove the skin. then
sprinkle it with the salt and flour, and
cook in the butter or other fat in a
skillet for minutes. Remove the liver
and grind or chop it very fine. Cook
the onion, celery and parsley in the fat
a few minutes. add the flour and tomato
and stir brissly until thickened. Then
mix all the ingredients until they are
thoroughly blended. Form into loaf
on parchment paper or rack in an
open roasting pan. and bake for about
80 minutes in a moderate oven.
Evening star., 1932-08-26

necessary nourlSn-
ment will be pro-
vided without any
Of the troubles
that now arise.
What are these
troubles?
Indigestion. ulcer
of the stomach,
stones in gall blad-
der, stones in kid
neys, Inflammation
of intestines, ap-
pendicitis, inf1am-
nation of the kid
neys. epilepsy, over
weight, hardening
Of the arteries,
high blood pres
sure, autointoxica-
ton or poisoning
Evening star., 1932-08-26

berry mullins, coffee.
Dinner-Jellied tomato soup, oven
cooked broilers, creamed potatoes. new
peas, vegetable salad, lemon ice, Coco
nut cake.
Supper-Cucumber and pimento
salad, horseradish sandwiches, ginger
ale with grenadine, cake
MONDAY.
Breakfast-Orange juice. ready-to-
eat cereal. bacon. coffee. toast.
Stuffed egg salad, iced
tea. cookies.
Dinner-Broiled ham. oven fried
potatoes, cauliflower, raspberry cake.
Evening star., 1932-08-26
RECIPE FOR HARMONY
BY MRS HENRY HARRISON BOSWELL.

IN the business of cooking for the
family mothers learn to make many
adjustments in order TO harmonize diff
ferent tastes and whims. And often
there comes the thought: "No one but
a mother would do this. When these
children of mine get out into the world
they'll have to adjust their own appe-
tites!'
1t would be strangely enlightening to
Evening star., 1932-08-26

tatoeS can be pre-
parely early in the
morning.
In some hcmes a
sandwich and cold
drink lunch is put
on the dining table
for self-service and
the dinner, hot or
cold. is served at
night. Whatever is
m t convenient
and easiest for the
household should
be the Summer
rule.
SUNDAY.
Breakfast Wa
t e r m e ! on. home
omelet. ready-to-
aof naraoI hl,,a
Evening star., 1932-08-26

But added to the
well-known liver
extract treatment
- t h e effective
remedy found in
the liver of ami
mails used as food
is another ma
terial which is
almost equally eff
f e C t iv e. T h e
U 1t e d States
Public Health Ser
vice reports that
this is the sub
stance Of the Stom-
anh Of the hog
Evening star., 1932-08-26

least difficult to get.
There is, for ex-
ample, cot t a G e
cheese-as fine a
luncheon or supper
dish as nature has
provided yet too
often neglected in
America. In Eu-
rope whole prov
l n es regar d
"Schmierkase" or
the clabbered milk
as one OF the main
stays of the diet.
And in those sec
I, 80 I,
Evening star., 1932-08-26
FOOD AND THRIFT IN THE HOME
Star
a t t e n S
Diagonal Neckline Gown.

Ulag0HdI NeChIIHe UuWH'
Simplified illustrated instructions for
cutting and sewing are included with
each pattern. They give complete
directions for making these dresses.
Who can resist the lure of a lovely
gown like this? When it can be made
at home in a jiffy, and for practical
ly nothing" cost, the opportunity is
not to be missed!
The pattern is so simple, and the
directions are so complete, that even
child could make it. The diagonal
neckline is ever so fiattering. and the
scanning effects a form-fitting silhou-
cite. 1t is No. BIT
Sizes IA, 16.. SO, 3s, 40, AZ. A. As.
Evening star., 1932-08-26
AT the Children's Table
BY MARY HOPE NORRIS,
Founder Mothers Radio Round Table Club.

HAVE you listless, sluggish child
with no animation? Perhaps he
is inclined to be anemic.
OF course, your mind goes at once
to the idea Of including liver in his
diet, which is splendid precaution.
Evening star., 1932-08-26

bitter tang and
pungent flavor. it
makes an excellent
foil for the pure
sweetness an d
b / a n d flavor of
delicate fruits.
There is one
three favored ic e
which should not
be difficult for
those who have
automatic refrig-
Grafton to prepare
at home at little
cost. Make one
third ra SDberry ice.
Evening star., 1932-08-26
PEACH TAPIOCA.

Put the sirup from a can OF
peaches In a double boiler and
add enough water to make 2l2
cups liquid; let it get hot and
stir In gradually three -fourths
cup of tapioca. Cook until it be-
comes transparent. stirring fire.
quently. Place the peaches in a
baking dish and sprinkle them
with one-half cup sugar. Pour
the cooked tapioca over them and
bake in a moderate oven.
Evening star., 1932-08-26
JOHNNY CAKE.

Cream three-fourths cup cugar
and one-fourth cup butter. Add
one well-beaten egg and beat
again. Add one cup sour milk in
which one level teaspoon soda
has been dissolved, one cup In
dian meal and one cup wheat
-four. Beat well and bake about
Is minutes.
Evening star., 1932-08-26

City officials Of Vicksburg, Miss, have
announced a 10 per cent reduction in
water bills and tax reduction of IA
mills.
Evening star., 1932-08-26
The Chef Suggests
BIZ JOSEPH BOGGIA.

WE In America do not rightly ap-
w preciate the piquancy that is OBJ
tanned by combining coffee ice with
other creams and ices. With its slightly
Evening star., 1932-08-26
Foods Favorable
to Beauty
By KATHLEEN MARY oUINLAN.

THERE is comfort in the thought that
very often the most wholesome
of both health and
beauty-are the least expensive and the
Evening star., 1932-08-26

w YHILE am planning Sunday
n neon dinner on paper hope
wv that most of you are wise
enough to omit that meal
during this hot weather
and serve a sort Of high tea at
suppertime The dinner menu can
be used if you like and the chicken
served cold. Both chicken and po-
Evening star., 1932-08-26
That Body of Yours
BY JAMES ". BARTON, NJ. d.
Food Causes Trouble.

w yHEN you think of all the
trouble that can come to
wv you just because Of the food
you eat, you may be wonder
ing if, in the days to come,
research physicians may be able to sup
ply food in such a way that all the
Evening star., 1932-08-26
MARsHMALLOw CUsTARDs.

Three eggs, two cups milk, one
cup cream, salt, three tablespoons
sugar, three-fourths teaspoon
vanilla, six marshmallows (or one
for each custard). Put all ingre-
dents except marshmallows into
bowl and beat just enough to mix
thoroughly and to dissolve sugar.
Place a marshmallow in bottom
of each buttered custard cup and
pour mixture over them. Bake
about 40 minutes. Cool and serve
in cups.
(Copyright, 1e32)
Evening star., 1932-08-26
MENU FOR A DAY.

MENU FOR A DAY.
BREAKFAST.
Pears.
Hominy with Cream.
Soft-boiled Eggs.
Bacon.
Johnny Cake.
Coffee.
LUNCHEON.
Baked Potatoes Stuffed with Corn.
Baking Powder Biscuits.
Marshmallow Custards.
Waters.
Tea.
DINNER.
Clear Soup.
Liver and Bacon.
Mashed Potatoes.
Green Beans.
Vegetable Salad.
French Dressing.
Peach Tapioca.
Coffee.
Evening star., 1932-08-26
Gelatin i'm Summer Dishes
All Sorts of Combinations May Be Found Attrac
tive-Healthful Food, Easy to Digest.
Solves Many Problems

juice as part Of the liquid, just as you
would for canned fruits.
Evening star., 1932-08-26

~ ELATIN can be used in all sorts
4 of combinations which are
r chilled or frozen in the re-
" frigerator. There are two
kinds. the unflavored and the
Evening star., 1932-04-11

CHEVROLET BLOCKSF-cyL; welded in
| car; S55 to $3.50. Weldit Co., 5l6 1st st.
Evening star., 1932-04-11

CADILLAC 314 2-DOOR SEDAN-A car that
must be seen to be appreciated; for quick
sale. S345; easy terms. l706 7th NV.
CHEVROLET 1880 COACH; looks like new
and is in excellent mechanical condition;
new tires; special. 1919; terms; your car in
trace. Triangle Motor Co., New York ave.
Evening star., 1932-04-11
CIRCULARS PROHIBITED.

In order to protect its adver-
tisers from receiving circular
matter, it is expressly under
stood and agreed that all such
matter will be withheld as far
as possible by The Star. Only
bona fde answers to advertise
ments addressed to box numbers
in care of The Star will be de-
livered to advertisers on pres
entation Of the box number
ticket.
Evening star., 1932-04-11

course at the MABELLE HONOUR
SCHOOL est. 1879 is an Investment that
pays dig return. Visit this school. See for
y0HTssf 4hso the disFeace pay svs classes
2nd and 3rd hoorS aia lAth ST. NV.
Evening star., 1932-04-11

EASH-A very late 1880; a new car cata-
logue could best describe this outstanding
vaIqe; S595 for quick sale; VIII take terms
2l55 Champlain ST. NV. Col. $685. Lee D.
Butler. Inc.
Evening star., 1932-04-11

CHEVROLET, 1881 5-pass. de luxe coupe.
8 wheels, chrome covers; 5000 miles; must
sell; can arrange terms. Call Mr.. Heller
Georgia 4028-J or Adams 5000.
Evening star., 1932-04-11
sALE-AUToMOBnEs.

PARTS-PARTS
for all cars and trucks. Used cars and
trucks for sale. Open Sundays. Robert Her
sons Auto Exchange, 70 Fla ave me-
953-959 Fla. ave. NV. North 10403.
Evening star., 1932-04-11
ENIpIOyNFNT AGENCIES.

RUPHERS EXCHANGE has Al cooks malos'
by day week. month ref. in
vestigated Decatur 1851. 1887 18th nv