davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1937-10-01
Ox-Heart ! OInatOeS

ssss @ You may not And the big OK. salleart tomatoes In every grocery sstore, nor yet in every market. But ss1tist for the sake of knowing how ~kliperior they are, 1t will pay you sfp inquire for them, and try to find nthem. Fancy having tomatoes as sfiig as Q soup bowl sweet and stender, non-acid in the bargain! It Hounds almost too good to be true, vet many tguck gardeners who raise llkAncy produce are growing them.
 Ox-heart tomatoes arc often s1haped like a heart. They arc Ideal s1pr use In salads, for fried or grilled s4omatoes and for making preserves, SHeing meatier and flrmer than the seolnmon tomato, they slice In the sthin even slices that are so delicious .wten dressed with French dressing sAnd served on crisp lettuce leaves. sCut them in four lengthwise slices eAbout three-quarters of an inch
 hick for griliingyf And if you are a4ond of baked stuffed tomatoes, by mnll means try them that way. You'll slIaYe no shrunken, watery tomatoes sthat you scarcely can dish up, but sfirm, tender, tasty ones, as differ sont from the usual dish as though sthey were an entirely new vegetable ~ or perhaps wed better say
The Waterbury Democrat., 1937-10-01
FASHION IN FOODS
 SAYS ECONOMIST
Danish Roast Baked Ham and Rarebit With Beer
 Combined

Foods as well as clothes have fashions and seasons, on the au- thority of Mrs. Helen Watts Schrei- Der, nationally known home eeon- omist.
 Mrs. Schreiber, having studied foods, menus and housewives for the past 15 years, expounds this cul- mary theory in her latest booklet, "1t's Smart to Serve Beer" recently Issued by the United Brewers 1n- dustrial Foundation.
 Stylizing her menus and recipes to 1t the time of day and the season. Mrs. Schreiber recommends beer as on ingredient and as 0 healthful beverage around the clock and around the calendar" Typical din- rer dishes, for instance, are Danish roast beef with beer and ham baked with beer. Cheese cake and vegeta- bic salad in beer jelly are suggested az midnight snack delicacies.
 The following recipes, culled from Mrs. Schreiber's booklet, suggest the many ways in which beer may be used to lend tang and zest to de- ltghtful dishes:
 Baked Ham Basted With Beer
 In baking whole ham, first wash well and trim most of the fat. It may be scored by barely cutting through the fat diagonally. Press e whole clove into each diamond shaped cut and now make e paste of 1 cupful of brown sugar, table, spoon of mustard, and enough vines gar to make Q smooth, thick sauce. Spread evenly over the surface ot the ham, arranging it's fatty side up. One or two cups of cold beer is now put over the ham, keeping plenty of cold beer for basting pur. poses during the baking. Bake the ham in Q moderate oven (350 degree to 376 degree F) until nicely brown cd on top.
 If one wishes to boil ham before baking, @ particularly savory flavor Is obtained by boiling the ham in the cold beer tfrom 1 to 2 cupfuls of beer is added to small amount of water). The rich liquor Is re- served for basting the ham while baking. This recipe is good for either whole or half hams. Beer is also good for basting any meat loaf.
 Rarebit
 Pound good American cheese
 1 cup light beer
 egg
 Dash of cayenne
 tablespoon English mustard
 4 teaspoon Worcestershire
 ? tablespoons of butter
 Salt
 Melt butter in chaflng dish Ur thick frying pan. Crate cheese, add, melt very slowly. Mix seasonings in cup with 6 tablespoon of beer; aGd egg ad beat together. As the cheese fnelts add the beer, c little at 6 time, stopping when the mix tiire has the consistency of thick cream. Stir constantly in the same direction. The melting and stirring in of the beer should take ct least half an hour. Be careful that it never bubbles. When perfectly smooth, stir in the egg. The cheese mixture should be hot enough 50 that the egg thickens it slightly. Pour over toasted crackers or slices of thin toast on very not paateg.
 Danish Roast Beef With Beer
 Prepare al fine roast iii the lis- unl n1anncf begin roasting, nkd
The Waterbury Democrat., 1937-10-01

SOUR cream, soured cream, cultured O cream, or salad cream--call 1t what you wish, 1t still means the start for something good to eat, There are many homemakers, no doubt, who think using thisproduct only when the cream on hand becomes sour. With modern refrigeration methods this doesn't happen often, and so you and your family may be missing many treats unless you know that sour cream is now a modern dairy product. It Is made from rich, pasteurized cream, carefully ripened with pure culture under controlled conditions. This in- sures Q uniform product each time you order sour cream from your dairyman or grocery store.
 A famous food authority has given her culinary word that this recipe for sour cream refrigerator rolls Is her fav- orite among list of many that use dairy made sour cream. The dough may be stored in the refrigerator for as long as five days-you may wish to take parts of 1t and Take into rolls several times during these days. Hot rolls for breakfast, luncheon or supper are always a delight, and stock of this sour cream dough on hand will solve the problem of what to serve Vh0n unexpected guests arrive. '
The Waterbury Democrat., 1937-10-01
Favorite Recipes of Famous People
JESSICA DRAGONETTE Popular Radio Star"

Jessica Dragonette, radios famed lyric suporno, who spent some of the early years of her childhood in India, acquired tastes for native dishes which still prevail.
 Subsequent travels through the east, poking about through little known places and in the more ob- Scure restaurants have yielded her rare formulas of Indian cookery, some of which date back to the pre- Christian era and all of which typify the natives keen apprecia. ton of nutrition, flavor and aesthe- tic appeal.
 "Curry as Q codiment iimparts It's most provocative flavor when Its spices, ground fresh daily from the mill, are blended by cooks of the east" says this authority. And the same cooks methods of preparing rice to yield fluffy, dry grains, in- stead of Q doughy, gelatinous mass are simply that they wash every trace of starch of the grains with cold water before they are cooked. Next, the cereal must be cooked, not more than 16 minutes, in Q large container of water, which should be salted before 1t Is brought to Q boil, When cooked, grains are separated and freed from remaining traces of starch by placinng them in c sieve and pouring cold water through them until each grain stands sepa- rately."
 This is Miss Dragonette's recipe for mutton curry:
 pound mutton
 l-4 pound tomatoes
 small onions
 1 l.2 cloves of garlic
 2-S tablespoon curry powder
 Butter and salt
 Take selected cuts of mutton and slice into one-inch lengths. Out up onions and garlic in small pieces butter. Sift curry powder and salt into one crushed tomato, mixed
The Waterbury Democrat., 1937-10-01
Have your dairyman leave a jar oi sour cream or order one from your gro. cer tomorrow and try this recipe.

Have your dairyman leave c jar oi sour cream or order one from your gro. cer tomorrow and try this recipe.
 Sour C'eom Refrigerator Rolls
 1, cake compressed yeast.
 cup engar
 cup butter.
 N cup milk, scaldod.
 eggs.
 1. cup dairy mado sour cream.
 cups allspurpoSe sif'ed flour.
 1k teaspoons salt.
 Crumhle tho yeaat into a mixing bowl; add sugar and stir together until yeast liquiies. Lot stand about 20 minutes. Meanwhile melt the butter in scaldod milk. Beat eggs. Add sour croAm; blend Well with yeast and sugar mixture. Add lukcwarm milk and butter md -four oil at once. Beat s or. 10 minutes. Placo dough In covered dish and allow Co stand over night In refrigerator before using. The dough may, re- main In refrigerator % long as i've days with. out deterioration.
 Tho next day, lot dough risO In warm plaoO Co double It's original bulk, or more. kncad In lN cups more flour. Roll out into two shoots sour cream, sprinkle with brown sugar and add Jelly roll In slices N inches thick. Plaeo 10 buttered muffin tins lned with brown sugar, nut meats, and . dot Of butter, Set In . warm place Co riso to double their bulk. Bake At 400 degrees for 26 minutes, thon reduce heat to $50 and bake about 10 minutes longer. Yield-9 dosen rolls
 Whom only part of the dough 10 taken hson the refrigerator At q time, divide the amount M NouH tos kAoAdlaA AerofdiAals.
The Waterbury Democrat., 1937-10-01
Round IIsld I1l I:l lIs(Ll1 J Food
Tested Recipes

SPANISH CREAM
 1 tablespoon gelatin
 4 cup cold water
 3 cups milk '. lS cup sugar
 8 egg yOlks
 4 teaspoon vanilla
 8 egg whites A.
 Soak gelatin in the cold weteI for five minutes. Scala the soaked gelatin with the milk, add sugar and Y,our slowly onto yolks of eggs heaten slightly. Return to double boiler and cook until the mixture thickens, stirring. constantly. Re- move from range, add salt, favor ing and fold in the stiffly beaten whites of eggs. Turn into individ. ual molds, first dipped In cold water, and chill. Serve with cream or crushed fruit.
The Waterbury Democrat., 1937-10-01
Pleasing
 The Man
Nv CHLOE JAMESON


 sipi It all depends upon the kind of weather September hands out to us
 xf it's the least bit crisp and falli-
 fed, you'll hear more than one re- aaquest for that ol7, much nisunder- 3 ntood favorite c: most men [. plepare-ribs. They've been of the U menu since early spring; time they were welcomed back again. Spare
 ribs are rich, satisfying, economical, excellent with the harvest vegetables sthat are just coming in. Try pre- pairing them in this Vay-and serv- edng with them Q big dish of Flemish .cAbbage (red cabbage made sweet a.and-sour) and sweet potatoes baked Setn with the meat.
 ~ Prepare t.le usual poultry stuffing,
 using four cups soft bread crumbs,
 half teaspoon sage, quarter tea nyep0on thyme, one teaspoon salt, one- ~ elghth teaspoon black pepper, halt Hgaia onion, minced or scraped, one
 egg slightly beaten, quarter cup = melted butter. Toss ingredients
 lightly together until thoroughly l mixed; spread over a strip of meaty \ Apare-ribs cover with another strip . of ribs and tie securely. Lay In the 's bottom of Q baking pan; add half = cup of hot water and tuck as many ss, raw, peeled sweet potatoes as will lit
 around the edges of the pan. Bake
 fin hot oven for l5 minutes, reduce :.s.heat to medium and bake until meat Msas brown and potatoes are tender - Baked apples witll plain cream S1nake delicious dessert for this sslneal. They can Dc cooking at the eAalic time the roast Is in, and &eerved while still warm. Stuff the &shvltles with nuts and raiSins, If @Wou want them to be especially
The Waterbury Democrat., 1937-10-01
1 pound mutton l.4 pound tomatoes ( small onions 1 1.2 cloves of garlic 2-3 tablespoon curry powder Butter and salt
CALORIES COUNTED FOR WOMEN

No blanket code can be given by which all women may judge their correct quota of calories according to the one standard. The amount of flood a woman should cat de- pends altogether upon her activities.
 Diotitians estimate that the wo. man at rest needs no more than 1900 to 1900 calories per day; those in Sedentary occupations 1000 to 2,200 calories daily; those doing manual labor, much walking, or standing, 2,200 to 2,600 calorieS, and those doing work that demands real strength, such aS washing and from ing, 2,6o0 to 5000 cAlorieS.
The Waterbury Democrat., 1937-10-01
CHEESE STRAINS


 Roll plain pastry one-quarter inch thick, sprinkle one-half With grated cheese seasoned with Q few Trains salt and cayenne. Fold! press edges firmly together, fold again, pat, and roll out one.quarteI Inch thick. Sprinkle with grated cheese and proceed as before; re- peat twice. Out in strips hVe inches long and one.quarter inch wide. Bake eight minutes ln c not oven (460 degrees F0.
 COLE SHAW
 Select e small, heavy cabbage; take of outside leaves and cut m quarters. With @ sharp knife slice very thinly. Soak in cold water or place in Q damp cloth in the re- frigerator until crisp. Dry the cab- bage and mix with the following cream dressing:
 Cream slaw Dressing < tablespoon salt
 4 tablespoon mustard
 % tablespoon sugar
 egg, slightly beaten 2M tablespoons melted butter V cup cream
 4 cup vinegar Mix ingredients in order given Add vinegar very slowly. Cook ii Q double boiler, stirring constantly until mixture thickens. Strain end cool before serving.
The Waterbury Democrat., 1937-10-01
USE GLASS
 DISHES FOR FRUIT

Tn this day when such attractive little low bowls can be found ct from five to fifteen cents each, with glass plates to match, there Is no reason why every homo should not have two or three sets of them In different colors-.peach, amber, pure white, palest-so that stewed and fresh sliced fruits and berries may bo served in the most attractive manner. When placed in Q trans- parent dish, the compete of fresh fruits-howeve simple, becomes a glad sight for the eye as well as Q morning bracer or the best kind oi dessert after c hearty dinner.
The Waterbury Democrat., 1937-10-01

0P AhNuAyuABbGly after they are opened. Tomato juice bought in largo containers and shifted to milk bottles in tho refrigerator, for use as needed iS bound to lose some of its Vita. min c.
 Remember - the greener tho leafy vegetable, the higher its iron and Vitamin A content.
 In shopping for broccoli, watch out for tender, firm stalks. Buds in the head should be compact, and not more than an occasional ono should be opened enough to show the full yellow or purple color of the blossoms. Wilted or habby stalks are wasteful and often tough.
 Never add vinegar or lemon juice to your greens until after you have cooked them. Vinegar or lemon juice added to greens whilc they are cooking will turn the bright green of the leaves to . drab olive cast.
 A tasty dish of greens is one to which bacon fat with bits of crisp bacon has been added.
 Mrs. c. z. of the Bronx, New York, has sent this recipe for ham loaf:
 @ ssps, < iErS,gad z ,, ham ; bsstss :... 2. .ssss
 cut hDe cup bread A cup chopped crumbs
 pafgley
 Cover the bottom of . bresd pas with MlAaaA As9 AAaA0 Nile ali he aAA1a IE- RFedisnts together and pack into tho baking pan. Hake In a niOdePats oven (56Os F.C for 46 minutes. CnmOid from pan onto ( platter and gaFnish with ads diti0nal parsley and slices Of haTds cooked ege. Aay De served eithes hot
The Waterbury Democrat., 1937-10-01
WHAT CANS
 ARE MADE OF

"Tin cans," we call them, but in reality they are made of sheet iron coated with Q thin layer of tin. And in many cases this surface Is lac' uuered to give perfect protection against acids contained in certain foods. There IS nothing in the mod ern can, or in the tin on the can, that can cause food to spoil any more quickly than If 1t were in contact with c glass or earthen- ware vessel, or the enamel on an iron cooking vessel.
The Waterbury Democrat., 1937-10-01

with half Q cup of warm water, making sure that oil juice is freed from the vegetable. Put mutton in- to Q stew pan and praise until brown. Add an additional two cups of hot water and simmer under tightly covered lid until the meat is tender. A one-hour minimum should be given over to cooking, thinning the sauce out with water from time ti time. Twenty minutes before aking the meat out of the pot, put in the remainder of the tomatoes, chopped finely. serve hot with rice.
The Waterbury Democrat., 1937-10-01

fruit.
 Housewives whI want something extraordinary in the way of this staple food should band together and by repeated demands force the truck gardeners and commission men to carry more ox-heart toma- toes. They are easy to raise and should be profitable to the mer- chants because of their greater weight and size, their firmness and better keeping qualities.
The Waterbury Democrat., 1937-10-01

If you'd like e up of hot tomato bouinor that has "zip" ta it, add . spoon. full of whipped C re . m and [ spFin n kle of paprika.
 Buy cans oi tomato juice of . size to be used
 aN
The Waterbury Democrat., 1937-10-01

when ready for basting, pour . lit- tie warmed dark beer Into the pan cd baste with 1t. adding more aS needed. The malt sugar in the beer will assist in beautifully browning the roast.
The Waterbury Democrat., 1937-10-01
PEA SOUP

1 can large peas
 3 teaspoons sugar
 9 cups cold water
 9 cups milk
 1 slice onion
 9 tablespoons butter
 2 tablespoons flour
 1 teaspoon salt
 x teaspoon pepper ,, .,s
 Drain peas from their liquor, ado sugar and cold water and let siin- mer 20 minutes. Rub through sieve, reheat and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk to pea puree, season with salt ana pepper and serve very hot.
The Waterbury Democrat., 1937-10-01
oLD.FAsHIoNED APPLE PIE
{ cups sliced apples # cup sugar 5a cup n1olasses
 2 tablespoons butter 4 teaspoon nutmeg 1 AAnanNnsN NlmNn S,a nVa'

Line c pic plate with pastry and All with sliced apples. Cover with the sugar and pour the molasses over. Dot with bits of butter and sprinkle with spices. Cover with top crust and bake 46 minutes in e moderate oven (3b0 to 37b de- greeS F). Serve with c wedge of fresh American cheese.
The Waterbury Democrat., 1937-10-01
SoQQ4So''t@- -l CLUB
Odds and Ends

Odds and Ends Deer Club Members: A SWEET-SOUR sauce for beeta "A is made with vinegar for the liquid, corn starch for the thicken. ing, butter, sugar and salt.
The Washington times., 1937-05-26
Wedding Date
SAnnounced

DR.. and Mrs. Charles walker
Allen have issued invitations to
the wedding of their daughter,
Katherine Louise. and Mr.. Will
liam Bland Davis, of Westmore-
land County, Virginia. The cere-
mony will take place at st.
Thomas Episcopal Church, the
afternoon of June 2, at 3 o'clock.
with the Rev. DR.. c. Ernest
Smith officiating.
The bride will be attended by
her sister. Miss Alicia G.. Allen,
as maid of honor. DR.. John E.
Davis, of WEIGH, West Virginia.
brother of the bridegroom, will be
best man.
Miss Allen is a graduate of
Western High School, where she
was awarded the scholarship to
the College of william and Mary,
which she attended.
Mr.. Davis is the son of Mr.. and
Mrs. Richard Sale Davis, of Fred
ericksburg. Virginia.
Immediately following the cere-
mony the bridal couple will leave
for an extended motor trip, and
after June IS they will be at home
in their newly completed house
at Mount Holly, Virginia.
X ~
Mrs. P. P. Schnorbach, of MauiS-
tee, Mich. Joined Mrs. I. Gordon
Johnson and her daughter at the
Carlton Hotel.
The Washington times., 1937-05-26
Dolly Cameron Says:
WHITE HOUSE PICNIC SCENE TODAY
Mrs. Roosevelt and Cabinet
Wives Luncheon Hostesses
To the Senate Ladies

The third annual picnic in honor of Mrs.
John Nance Garner and the ladies Of the Sen
ate place the velvey lawn of the White House today
with Mrs Roosevelt and the ladies of the Cabinet acting as
hoStesscS.
most informal and gay gathering with the candy
striped marques the gurging fountain and bright pansy
effective background Little tables had been set
ND on the grounds groups of four perhaps six
enjoyed dcecable buffet which had been provided by
the First Lady and the Cabinet wives.
Three Cabinet Wives Are Absent
Chicken aspc devied eggs delicious Virginia ham-n fact
the usual tasty picnic oodswere spread out the attrac
tive buffet table adorned spring flowers Three Of
the ladies hosteses by Mrs Homer Cummings
wife the Attorney General is at present travelling about
the Hungarian countryside while Mrs Cordel Hull and the
Secretary of State baskng in the at Atlantic City
Mrs James Farley is also those the ouoftoWn
list.
The uncomfortable gardens of Dumbarton Oaks will be on
view this afternoon several hundred persons will attend
garden party be given by the attractive master and
mistress of this exquisite Georgetown estate, Mr. and Mrs
Pohe Wood
The Washington times., 1937-05-26
Woodrings Take
"Hoover" Home

Abandoning their search for
a country place, the Secretary
of War and Mrs. Harry H.
Woodring have leased the town
house of the former President
and Mrs. Herbert Hoover in S
Street, and within a very few
days will move there from
"Woodlawn," the historic es-
tate of Mrs. Oscar Underwood,
which they have been occupying
with their three small children,
Marcus, Melissa and Cooper
Coolidge.
Nine. Bilmanis, the charming
wife of the Minister Of Latvia,
has sent out invitations for a
luncheon next Wednesday at
the legation on Massachusetts
Avenue and a colorful crest
brightens one corner of the bid.
Nine. Bilmanis is planning to
sail shortly to pass the summer
at her home in Latvia.
Baroness Won Schoen, wife of
the German Ambassador to
Chile, visiting in Washington
to renew acquaintance after
a long absence, is being feted
at a round of small informal
parties where old friends gather
to sit and chat about other
days.
This afternoon Baroness vor
Schoen's sister, Mrs. Harold
Walker, with whom she is stay
ing at Villa Rosa, will be host
ess at an informal reception
in honor Of the visitor, and
guests will enjoy the terrace Of
this attractive suburban estate
The Washington times., 1937-05-26
Mrs. McCorron
Guest 7 odoy

Mrs. McCarran, wife Of Senator
Pat McCarran, was among the
guests of Mrs. A. l.. Scott at a
luncheon at the Shoreham today
in honor of Mrs. L. E. Werder,
of Sacramento, Calf, who is WIS.,
iting her sister, Mrs. Frank B..
Warren.
Other guests included Mrs.
George w. Winfrey, Mrs. w. W..
Jensen, Mrs. Frank Taylor, Mrs. j..
H. Hedges, Mrs. Reginald M. Hodg-
son, Mrs. F. w. Krippel, Mrs. San
ford M. Rosenthal. Mrs. Harold
Lawry, Mrs. Albert E. Dieterich
and Mrs. Finis E. Scott.
Mrs. M. v. Bailey and her
daughter, Miss Temple Bailey, who
make their home at Wardman
Park Hotel while in Washington,
have as their guest in their apart
ment Miss Frances Evans, of New
York City.
Mr.. and Mrs. Nathan B. Scott
I'd are at the st. Regis Hotel in
New York City.
X
Mr.. and Mrs. Theodore Hug, Of
Philadelphia, Pa, are in Wash
ington for a visit and are at
Wardman Park Hotel.
X \ X
Mrs. Helen w. Newell and Miss
Agnes M. Buchan, of Grand Rap
ids, Mich, are spending an in
definite time at the Martinique.
The Washington times., 1937-05-26

Dr.. Adams, of the Folger Memo
rial Shakespeare Library; Mr.. and
and Mrs. Robert Lincoln O'Brien,
Col. Charles C. Cresson, Mrs. Fred
erick E. harrington, Nine. EN-
manuel Dimitru, and Miss Doris
Stevens are among the recent pa
irons announced for the perform
ace of ShakeSpeare's Loves La
boris Lost" in the garden of the
Alva Belmont House, headquar-
tiers of the National Womans
Party on the evening of Tuesday,
June 8, and Wednesday, June 9,
preceded by buffet supper in the
garden at $50 O'Clock.
Many well-known women of
Washington are included among
the subscribers for the event
which will mark the first perform
ance of this Joyous comedy in
Washington for number of years.
Among them are Mrs. Emil Ber-
liner, Miss Laura Berrien, Mrs.
William Boyd Craig, Miss Mar
garet E. Davis, Mrs. Randolph
Keith Forrest. Mrs. Rebekah Great
house, Mrs. Carl Greene. Miss N.
B. Hawkins, Mrs. William S. HilleS,
Mrs. Edith Houghton Hooker, Mrs.
Louis Ludlow, Mrs. Gerrit S. Mil
Ter, jr., Miss Elizabeth H. Nelson,
Miss Alice Paul, Miss Eunice Por-
ter, Miss Mary Dean Powell, Miss
Martha Souder, Mrs. A. Burke
Summers, and Mrs. Betty Gram
Swing.
Miss Mabel Van Dyke is chair
man of the committee on subScrib-
ers. and Mrs. Lois Babcock is chair.
man of tickets.
Mr.. and Mrs Henry O. Pattison,
ir.. of Maplewood, N. j., are in
Washington for several days and
are at Wardman Park Hotel.
Mrs. M. H. Forbes, of Governors
Island. N. Y. is at the Martinique
for brief stay.
Mr.. and Mrs. George F. Wal
lace, jr., have arrived from Buff
talo, N. Y, and they are at Ward
man Park Hotel during their stay
of several days.
X X
Miss Jane Gibbons, daughter of
Mr.. and Mrs. J. T. Gibbons, will
entertain at a luncheon at the
Shoreham Thursday for her class
mates in the graduating class at
Holton Arms.
Mrs. Percy M. Stewart. of Rye,
N. Y, with her young son, is at
Wardman Park Hotel while in
Washington for a few days visit.