davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1936-11-13

as poSSible-not only Tor possible reason of economy, but because they are valuable lessons in va riety.
 There is in my files e singular recipes that uses scallops of beef and beer in this manner:
 Praised Scallops of Beef
 Cut the beef into even scallops Cor small pieces) and toss them in hot butter until they are nicely Drowned. In a saute pan melt two tablespoons of butter, add two tablespoons of finely minced onion, the Drowned scallops of beef, some brown stock or gravy thickened with Drowned flour. Add salt, pepper and @ little sugar and a little beer. Cover and cook in the oven for three hours.
 Mutton Squares With Beans
 Cut shoulder of mutton into two- inch squares and fry the meat slowly in butter, with two table spoons chopped onion and a speck of garlic. Have ready some white navy beans cooked until tender in boiling salted water seasoned with onions, carrots and @ small bunch of herbs, some diced pork rind or
The Waterbury Democrat., 1936-11-13
Foods
 Favorable To Beauty
BY KATHLEEN MARY QUINLAN StyIist In Beauty

It is the harvest season and cab- bages, both red and white, abound plentiful enough to make us
The Waterbury Democrat., 1936-11-13
QUESTIONS AND ANswERS----- - Children Have Strong Likes
 Or DisIikes For Certain Food
By MILDRED BENNETT,

ed. You see, she is neither the first child nor the baby. Be sure that this habit has not been formed, or that you have overlooked it.
 Try for two days this plan: Take no notice of the fact that the little girl does not care for certain food, and just forget to prepare anything special for her. See what her re. action will be. I once heard Q nu- tritionist say that no healthy child would suffer any permanent injury by going without eating for two days. But she added quickly that she had never yet seen the mother who could follow this procedure for two days.
The Waterbury Democrat., 1936-11-13

qualities of it's own. Do you know that kale-Important In the cam bage group-has a higher percent age of iron, calcium and sulphur than spinach, and il richer in vita min B? Or that the leaves of kale are sweeter and better after being just touched with frost?
 Of the several varieties of kale the dwarfed curly type is perhaps the best, and 1t ij so attractive, with it's beautifully patterned leaves ranging ia color from green to reddish browns and purples.
 Although kale really is a cabbage, 1t is cooked more nearly as we cook spinach, seasoning 1t after 1t has been cooked, drained and chopped with a little minced onion softened in butter, and plenty of pepper and salt. Or 1t may be boiled with bacon, as spinach is prepared in some southern states.
 Chinese cabbage is what we know as the celery cabbage. a most succulent and tender vegetable which requires very little cooking because of the extreme tenderness of the leaves. The head, which is tn edible part, is from 10 to 15 inches long and the leaves enclose each other in the usual cabbage, Celery cabbage makes a very good salad ingredient; the outer leaves may be. cooked and the inner ones reserved for salad, If desired.
 The Kolrabi-although ttirnip- like in form--belongs to the cab bage group and Is a much finer vegetable than most of us realize It should be diced fairly thin or diced in half inch dice for cooking. Or 1t may be cooked together with It's leaves and served hot as @ veg etable, or cold as salad, dressed with viniagrette or French dressing.
 Stuffed kolrabi are especially fine
The Waterbury Democrat., 1936-11-13

Drowned. Add e few pieces of veal and pieces of beef kidney. Moisten with beer, add finely chopped onion salt, pepper and e bunch of herbs. Cook very slowly until nearly done then add quarter pound of mnshs rooms and finish cooking: thickeFl the gravy with arrowroot tor you may use butter and flour), add q measure of Madeira wine and serve
The Waterbury Democrat., 1936-11-13

pensive m a t s and odd conbin. ations of several meats, none of which would cre- ate much of an i'm pre- ssion if served alone.
 It is wise to study the various cook books for t h eSe recipes, and to make use 0f them AS often
The Waterbury Democrat., 1936-11-13

bacon and link of garlis sausage Moisten the fried mutton squares with the bean stock and simmer until tender. Arrange on an oven dish suitable for serving alternate layers of the mutton, hot beans bacon and slices of the sausage Sprinkle with crumbs and brown in the oven. Garnish with parsley and send to the table in the cas- serole or dish as 1t comes from the oven.
 OK Tails With Sweetbreads
 Prepare sweetbreads by soaking them in cold water for an hour ol more, changing the water several times. Put them on the fire in cold water and simmer (do not boil) for 20 minutes. Then plunge them into cold water and remove loose flores. Cut OK tail in small lengths and cook with the sweet breads in hot fat until nicely
The Waterbury Democrat., 1936-11-13

I O [ 6 c [ that there are other V CT y attractive
 members of the cabbage ia m fly W h 1 c h should be found more frequently at our [ Q b l e s, since e Q c h partakes of the virtues of the c o m in o n 0 Q b b 8 6 e, yet has special good
The Waterbury Democrat., 1936-11-13

for autumn menus, and make 8 good compromise meat dish for the semi-vegetable meal, as chopped leftover pork or veal Is one of the ingredients of the stufflng.
 All members of the cabbage fanl- fly should be cooked in a kettle that is large enough to allow them to be completely covered with water which should boil constantly. And cook these vegetables just long enough for them to become tender.
 Tn planning combinations with cabbage or its near relatives, re- member that particularly good ones are made with cheese, cream, ba- con, sausage or fat meats which supplement the food value of the vegetable as well as give additional flavor.
The Waterbury Democrat., 1936-11-13

A silver tray is most decorative for the service of sandwiches. ,aAn old-fashioned cake plate with lacy edge is also effective; so are large flat. modern plates of glass in q color that harmonizes with the room, or table decorations. AlwaW place a lace paper or lace dolly on the tray before arranging the sand@ wiches.
The Waterbury Democrat., 1936-11-13
THE CHEF SUGGESTS Try Something New For The
 Meat Course Occasionally
JOSEPH BOGGIA- Chee-The Plaxa-New York

Though the mind is inclined to doubt 1t .. some of the most saYorY dishes are made of mex
The Waterbury Democrat., 1936-10-30

SophlStlcate0 pranKS are III prog. ress.
 Children can do great deal to help with the preparation of their own parties and should be taught to take their share of work as early as possible. For only so will they learn to take responsibility for entertaining and really enjoy it in later life. Helping you helps them to see that parties are more than m ere whims of the moment. They involve well thought out plans, careful preparation and as much anticipation on the part of the young host and hostess as on the part of the guests.
 Boys and girls alike will be only too glad to help you make ready for the Halloween feast; so do not deny them this pleasure. There will be apples to be pol- ished till they shine like rubies; cookies to be rolled and cut and decorated with slivers of orange peel for mouths, nuts for noses, raisinS or entrants for eyes. Then come the ginger bread men to be buttoned up with white frosting buttons.
 There are games to be thought out; bright red and gold and browny-green leaves to gather; pumpkins to be hollowed out for lanterns and fruit bowls; little squash to be cut out for nut dishes
The Waterbury Democrat., 1936-10-30
Heat Giving Foods
 Essential To Body
Lean Meat Milk Eggs, Cheese, Fish, Beans, Peas and
 Nuts Advocated By Democrat Expert

food that are grouped under those three clasisfications.
 Body building foods include lear meat, milk, eggs, cheese, fish, beans peas, nuts, and cereals. These foods are usually spoken of as protein: though they of course contain small Ter amounts of other substances a. well, While many people feel that meat protein is superior to all others in meeting certain body neds, this is not always the case because the proteins or body-build. ing material which nature intended for infants, for instance, are to be found in milk. Every home-makeI should plan for a varied diet and include wide selection of the body building foods, not depending upon meat alone.
 Heat Diet Help
 The heat and energy giving foods or the carbohydrates and fats fig ure laregly in our diet. Under this clasification fall the starches and sugars-cereals, breads, macaroni, tapioca, potatoes, syrup, honey and molasses. They are needed by every one and particularly by active peo- pie and growing children who use up so much energy in their work and play hours.
 In this same group we find the fats which include cream, butter, egg yolk. oils of all kinds, nuts and meat fats. These foods are neces- sary to body health, particularly the butter, cream and egg yolk as they supply vitamins and minerals be- sides energy. Some people, in an endeavor to lose weight try to cut out all fat. This is not necessary or expedient, for while it is high en- ergy food, it should only be cut down in amount rather than elim- mated altogether.
 The third group, the regulating foods, include such leafy vegetables as spinach, cabbage, lettuce, celery, turnips, dried and fresh fruits such figs, raisins, and apples. as well as whole grains. These foods should be eaten literally in the diet. This group, along with the milk, and certain other foods mentioned. con- tain an abundance of the protec- tive elemnts or vitamins, about which so much has ben said lately in the press and from the lecture platform. While you can't see the vitamins in food, chemists are sat- isfied that they exist because they are known "by their works" Some food authorities call vitamins our elusive "llfe guards"
 From this nasty discussion 1t can easily be sen that we no longer can call one article of food the staff of life Milk is our most nearly per- feet fod but with it we include other nutrients so that optimum health may be obtained and man. tained.
The Waterbury Democrat., 1936-10-30

Piquante Fruit Cocktail h cup canned Hawaiian pineapple
 juice
 X cup grapefruit juice
 Sweeten to taste
 cup canned cherries
 l cup canned pears h tablespoon crystallized ginger
 Mix the pineapple juice and grapefruit juice, sweeten to taste, and chill. Remove pits from cherries (either white or red), cut pears into cubes, alternate layers of fruit in cocktail glasses, pour over fruit juices and sprinkle each service with some chopped ginger. Serve ice cold. 4 servings.
 Meat Loaf Honolulu 1h lbs. ground beef
 2 medium sized onions, chopped 4 soda crackers, rolled l cup seedless raisins
 2 teaspoons salt
 X teaspoon pepper
 3 eggs beaten slightly 1a cup grated cheese
 6 half slices of bacon
 X of No. 2 can Hawaiian pine.
 apple sliced in spear-like
 shapes Combine all ingredients except cheese, bacon and pineapple. Grease a deep pan (51s" or 6" X 10"), place 6 of the spear-like pineapple slices and press one half of meat mixture into pan. Sprinkle with cheese and press in remainder of mixture. Bake in moderate oven (about 375e Fl for at least one hour. When half done arrange bacon slices across loaf. When ready to serve, turn meat loaf on . platter, pineapple side up, Gar nish with parsley. Serve with hot tomato sauce or Catsup. G servings.
The Waterbury Democrat., 1936-10-30

One by one fresh berries and fruits are disappearing from the market. The days and nights are getting colder. Appetites are get ting keener. More social gatherings are in evidence. The cold weather guest season is with us.
 Our bodies demand more food than during the heat of summer, but heavy foods must be balanced and those fruits and vegetables that still remain must be called upon more frequently.
 The canned fruit juices are a natural" for this season of the year and among these pineapple juice lends itself exceptionally we'll to a wide variety of uses. Then this year we also have those attrac- tive spear-like slices of canned pineapple which encourage the preparation of all sorts of unusual and delicious dishes.
 The following recipes are offered for your consideration this fall. You will find them delicious and healthful.
 Hawaiian Cream
 2 tablespoons quick cooking
 tapioca
 h teaspoon salt
 3 tablespoons sugar
 l egg yolk, slightly beaten 1s cup milk
 1h cups canned Hawaiian pine
 apple juice
 Y cup shredded cocoanut
 l egg white, stiffly beaten sa teaspoon vanilla
 Combine tapioca, salt, sugar, egg yolk, milk and pineapple juice in top of double boiler and stir enough to break egg yolk. Place over rapidly boiling water, bring to scalding point (5 to minutes) and cook 5 minutes, stirring frequently. Add cocoanut. Remove from over boiling water. Fold small amount of hot mixture into egg white. Add his to the remaining tapioca mix. :ure and blend. When cool, add .anilla. Chill and serve in sherbet siassee. { to servings.
The Waterbury Democrat., 1936-10-30
AT THE CHILDRENS TABLE-=- When Making Halloween Party Let The Children Decide Details
By MARY HOPE NORRIS Founder Mothers Radio Round Table

and bonbons, and candles to be anchored here and there about the house oh, just intending de- tails the children can attend to without much supervision.
 To give them 8 sense of greater freedom-and also for decorative reasons I suggest that you let them set their own table with gay paper things bought at the dime store
 co. tablecloth and napkins, paper plates and cups which they them selves have selected from among the many very lovely designs in the market today. It is important, too, that each child have a fancy paper Halloween headdress of the snappier type; they are very inexpensive and packed full of fun.
 To add novelty to the refresh ments, which, of course, will in clude all kinds of appropriate cookies and sandwiches, see that there are te-shrouded ghosts upon the cake plate. They are ever so easy to make.
 Ghosts of Cocoanut
 From a fashion magazine cut out a four-inch figure that will sug- gest the draped human form and use it as a pattern from which roughly to cut the ghosts. Make them from white bread sliced about one-fourth of an inch in thickness. Trim crusts, cut out the ghost figure, dip each one in sweetened condensed milk and drain slightly. Then dip in moist packed shredded cocoanut, cover ing all sides we'll. Bake in a slow { zen for about 20 minutes, or un- til the cocoanut just begins to show signs of coloring. Remove quickly. Round open-faced sandwiches spread with grated carrot mixed with 8 little mayonnaise can be used to suggest pumpkins. Deco rate the face with shreds of green pepper. Brown bread sandwiches spread with grated carrot mixed orated with cut-out pieces of car- rot are also effective.
The Waterbury Democrat., 1936-10-30
(BY BEATRICE HALL)

The old saying that 'bread is the stan of life" is a common adage to most of us. Our grandmothers used to repeat 1t in wise manner for in their younger days bread was a very important item in their diets. But now we are told that the white bread consumed by the average per- son today is not the "staff" we pre- viously thought it was. Perhaps 1t is time to give the matter serious con- sideratiOn.
 The real "staff of life" is no single article of food-but a group of sev- eral that contain bodybuilding foods, heat and energy giving foods, and regulating and protective foods. The laboratory names are, of course, proteins, carbohydrates, fats minerals, and vitamins. The quan- tity of each in the daily food intake should vary with the seasons of the year. In winter, for example, our diet ought to contain more heat producing substances than in sum- mer. The first step toward the selec- tion of wise menus is, of course, knowing the particular articles of
The Waterbury Democrat., 1936-10-30
Your
 Table
 Manners?
ON HALLOWEEN

Within reason, you may be az informal as you like at the Hal lowe'en party, biting into your ap. pie in true schoolboy fashion; eat- ing whole crullers in your hand; taking fairly deep draughts of your mulled cider. In general forget ting superfine details which distin- guish the sophisticated diner, but not, of course, infringing upon nice ties which are instinctive with per- sons of average good taste.
 Every Halloween party worthy of the name aims at ease of the sort that obtains at picnics. There are nice ways to eat sandwiches, how ever J. and oh, reprehensible ways. Not even the abandon of Halloween should tempt you to hold a big harvest like sandwich of the club variety in your two hands and take wolfish bites from the middle, the right and the left.
 Club sandwiches which are too high to bite into without struggle are best eaten with 8. knife and fork. Small, fancy sandwiches that resemble .canapes may be. eaten with a small fork, if more conven- tent.
The Waterbury Democrat., 1936-10-30

mixed. S,.it together the flour. soda and spices and add alternately with the sour cream to the first mixture. Add the jam. mix well and fold in the stiff1y beaten egg whites. Fill buttered cup cake tins 3s full with the mixture. Bake in a moderate oven t350' FL and cover with frost. ing. Dip marshmallows in melted chocolate. allow to cool and place on top o. cup cakes. Make eyes and mouth on marshmallows. using or ange >frosting. This recipe makes about 36 small cup cakes.
 EROSTlNG
 3 cups sugar As cup butter
 cup cream Orange coloring
 Place the sugar. cream and butter in a saucepan and cook to 236s F.. or until soft ball forms when a little of the mixture is dropped in cold water Remove from heat, cool to lukewarm and beat until creamy Color with orange coloring. If mix ture becomes too firm while using thin with little cream.
The Waterbury Democrat., 1936-10-30

n o m ely VrCueS that abide in natural foods, and find comfort in the fact that there's no mysticism about them. Once a day your draught of orange juice; your tomato cocktail at noon; your cranberry lcut at the dinner hour these potionS = our modern beauty aids-will do more to keep tissues young, skins clear and cheeks ablooming than all the connections the corceress could invent for you
 No complicated brewing of them is needed, so no minerals or vita mins are lost in their preparation. How easy it is to get our full share of these properties in this way. Why, then, do we not make more consistent use of them?
 Grape juice, grapefruit juice, orange juice, cranberry cocktail, fresh sweet cider, the blended juices of canned peaches, plums, pears, pineapple and all the berries. Toma- to juice, kraut juice, parsley, spin- ach and celery liquor, broth from cooked string beans, carrots and peas.
 Chill these nectars, add speck of lemon juice, little sugar, if needed, to the fruits; add lemon juice, speck of sugar, a dash of celery and onion salt to vegetable juices. Drink them, and without any trouble to all you have given the same cleansing care to the ir- ner body as you have bestowed on 1t from without.
 1t is needless to elaborate on the pl,,in juices or to give individual selsonings for each of them. For beauty's sake they are best left fairly plain, unhampered by spicy condiments which have tendency to parch the skin.
 You may spice cider you serve for
The Waterbury Democrat., 1936-10-30

When it begins to set add a half cup finely chopped celery, a little salt, one tablespoon finely chopped parsley or green pepper, two table, spoons finely shopped pimiento Pour into little fancy molds that have been rinsed in cold water When chilled and set, unmold on lettuce leaves and serve with French or mayonnaise dressing.
The Waterbury Democrat., 1936-10-30

Halloween, however, if you wish to, but claim htat it is better served just as it comes from the press. If you wish to maneuver with it. why not make a cider salad? Here is an excellent recipe:
 Cider Salad
 Dissolve one package of lemon favored gelatin in one cup of hot cider; add another cup of cold cider, and allow the liquid to cool.
The Waterbury Democrat., 1936-10-30
Angel Cake
BY KATHERINE MacGLAsHAN

BY KATHERINE MacGLASHAN
 This is the season of impromptu entertaining. Young people are leaving for school and college; friends drop in to see them and stay on for dinner. After there are mem- bers of a bridal party to be enter tained at sea. Neighbors see you in the garden, communing with your regal lily or delphinium, and wan der over to consult with you on some gardening problem; you ask them to join you in whatever re- freshment is at hand. Or you find, yourself saying casually to old friends who you encounter on the golf links: why don't you all stop in for supper on Sunday night?"
 Dessert for such informal every day occasions is very probably a light cake of some sort, and noth- ing can surpass delicious angel food, served with fresh berries, or any other summer fruit. It's @ peren- nial favorite with everyone. For im- promptu service this delicate but really very simple cake is much more suitable than elaborate cakes with fancy icings. The following recipe for angel food produced the perfect cake you see before you in the picture:
 Angel Food Cake
 1 cup sifted cake flour
 cIIn 900 whites
 IA teaspoon salt
 1 teaspoon cream of tartar
 11-4 cups sifted granulated sugar
 3-4 teaspoon vanilla
 IA teaspoon almond extract
 Sift four once, measure and sift four more times. Beat egg whites and said with fiat wire whisk. When foamy, add cream of tartar and con- tinue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar carefully, two tablespoons at time, until all is used. Fold in flavoring. Then sift small amount of flour over mixtWe and fold in carefully; continue uh- til all is used. Turn into ungreased angel food pan and bafle in slow oven at least one hour. Begin at PTS degrees F. and after 30 minutes in
The Waterbury Democrat., 1936-10-30

crease heat slightly (s25 degrees P) and bake 90 minutes longer. Rebove from oven and invert pan one hour, or until cold.
 NOTE: Remove eggs from refrig- erator several hours before using.
The Waterbury Democrat., 1936-10-30

dren this Hal lowe'en. There is a world of whole some, inexpensive fun to be had from even the simplest party. nd in door amusement, you know, provid e s the best means of keeping the little ones of the
 street. where more
The Waterbury Democrat., 1936-10-30

will forget t all petitions m a d e to the sibyl for the secret of eternal beauty, and turn to more scientific me a n s for i'm wing what you already h we of geod d looks.
 You will think a g in of tn e 1a N St~ a1xy ~,{~k.1a1
The Waterbury Democrat., 1936-10-30

They beat up lighter and more c1<| fly when ct room teinperaiure. 1n1 give increased fineness of grain aH1 delicacy of texture tO angel f1ts cakes. Serve with berries and poH' dered sugar.
The Waterbury Democrat., 1936-10-30
Foods
 Favorable To Beauty
These Potions Are Our
 Modern Beauty Aids

By KATHLEEN MARY QUINLAN
 Stylist fin Beauty
 Do yod believe in nnagicP At least you will pretend to for the dura- ton of Halloween. Then you will
The Waterbury Democrat., 1936-10-30

I hope that not a single mother among my readers will neglect to plan something jolly for her chil-
The Waterbury Democrat., 1936-10-30

YOUNG imaginations run high or \ this mystic night, and that party of yours must surprise them with un usual things! Or course. the estab lfshed orange and black 'colors al. ways lend charm to a table But how to make the goodies" differ. ent? Here's a delightful novelty which youngsters or oldsters will enjoy-so simple to make; 50 wholesome: SO attractive on the table!
 GOBLIN CUP CAKES 1 cup butter X cup sour IS cups sugar cream { eggs l cup black. 2% cups flour berry jam 1s tsp soda 36 marshmai. 1 tsp cinna. lows
 mon 3 squares choc. F tsp allspice olate F tsp cloves Frosting tgivep
 below)
 Cream together the butter and sugar. Add the well beaten egg yolks and beat until thoroughly