davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1938-06-17
THE CHEF SUGGESTS Savings To Remember When Buying And Preparing Fish
By JOSEPH BOGGIA- Chef-The PIaza-New York

fed into scallop shells or ramekins or crab shells kept on hand for the purpose). Lobster in a small can will make enough outlets for a meal, or lobster bisque, luscious salad or Newburg, and one medium-sized jar of shrimp yields sufficient for dishes of the same type.
 Then there are the dried and cured fish which make such excel lent cakes and creamed recipes; canned salmon for loaves, escalloped recipes, croquettes and salads; also tuna fish in tins. Both should be bought according to the purpose for which they are to be used, as prices vary greatly If using salmon for a loaf or croquettes an mex pensive grade will do as well as one at twice the price; you do not need the choice dry salmon steak for dishes where the fish will be all crumbled; while for salad or salmon mayonnaise, or even cream ed salmon, where large and perfect pieces are required the best quality is the only logical purchase.
 There are many people-especially those living on the sea coast-who maintain that no self-respecting chowder would allow itself to be made with canned clans. But that is largely a notion and due to taste habits. At much less price than asked for fresh clans one can buy rich, tender clans in jars or clans in tins delicious white meat of the clans only which makes exceptionally good chowder. Clans in jars or cans-more than is needed for single chowder or clam fritter feast-are priced reasonably.
 This talk about clans makes me
The Waterbury Democrat., 1938-06-17

egg dish the mainstay of at least one dinner a week. And among the best of these are entrees built around the hard-boiled egg for which the chef has more recipes than you will find in any standard cookbook. There is, for instance, the dish known as
 OeufS Careme
 Use tirnbale or individual tim bales for this entree which is com- posed of hard-boiled eggs cut into roundels, sliced artichoke bottoms and truffles or mushrooms cooked in butter and coated with Nantua sauce = c special sauce well known to chefs but which the average housewife would find too expensive and troublesome to make. For the home a very nice sauce substitute would be rich white sauce made with half chicken stock or con- soanme and half milk and seasoned with finely minced parsley. Coat the vegetables with the sauce and decorate with sliced mushrooms.
 Egg Outlets
 Excellent outlets may be made of diced hard-boiled eggs mixed with white sauce sufficient to make them of a consistency for molding. Form into outlets, dip in beaten egg yolk and crumbs and fry in deep fat. Serve with 8 tomato sauce.
 Oeufs Granville
 American cooks are familiar with creamed hard-boiled eggs but few, I believe, know how much more piquant this dish is when the eggs are dressed with Bordelaise sauce instead of the white sauce. Oeufs Granville are merely hard-boiled eggs cut in quarters and heated in Bordelaise sauce, which is made with chopped shallots cooked in butter until tender: add measure of red wine and stock, thicken slightly, if desired, season with mig nenette pepper, 8 speck of thyme and bayleaf, strain over the eggs and heat thoroughly.
 Oeufs Hongr0ise
 Cut hard-boiled eggs into rolla- dels and arrange in dish with sliced grilled tomatoes coated with a Baechamel or white sauce sea- soned with minced onions.
 And the sliced eggs are very nice when arranged ill dish with minced cooked mushrooms and coated with a sauce made with Mushroom essense, seasoned with lemon juice and chopped parsley and finished with yolk of egg.
 Eggs should not be boiled too long, or the whites will be tough ened. Put the eggs in boiling water and cook eight minutes. Drain and immediately plunge into cold water before removing the shells.
The Waterbury Democrat., 1938-06-17
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Cheese Chive 

For a warm sunmery day, what better than Cheese-Chive Souf- file? What indeed! Light and fluffy, colorful, and, oh, so flavor full, Cheese-Chive Souffle has plenty of eye as well as appetite appeal. Chives and parsley give zestful flavor to this mellow rich cheese souffle. If you do not have chives,. the tender tops of young spring o1l-a ions, minced very, very fine, will do's admirably.
 Cheese Chive SouffIe {
 tablespoons butter
 tablespoons flour
 1-2 teaspoon salt
 Dash of cayenne
 1-2 cup evaporated milk
 IA cup water
 4 eggs, separated :
 IA ID. American cheese
 l teaspoon minced chives
 teaspoon minced parsley
 Melt butter, blend in flour and salt and gradually add the milk and wa ter, stirring constantly until thick and smooth. Stir in beaten egg yolks and cheese. Cook two min- utes longer and cool. Fold in egg whites, that have been beaten stiff but not dry, and combine with chives and parsley. Pour into bak- ing dish that has been greased on the bottom only. Set in pan of hot water and bake in a moderate oven (35O degrees F.) until golden brown, about 30 minutes. Serve at once. Yield: servings.
 Wholesome and appealing, simple to prepare, Cheese -Chive Souffle is perfect for warm weather meals. Being chiefly combination of eggs, irradiated evaporated milk and cheese, this souffle is high in pro- tein and furnishes goodly amount or nourishment per serving. No need to worry about keeping the family well fed when you have foods like Cheese-Chive Souffle to serve.
The Waterbury Democrat., 1938-06-17

If you'd like to introduce the family to delightful food experi- ence some evening soon, or regale your guests at a Sunday night buff fet supper with memorable treat, try this unique and tempting way of preparing ham. It gives it a tasty tenderness that is really re- markable.
 Serve ham this way for new taste thrill: Baked with dates. Ma deria Cor sherry) and brown sugar, studded with whole pitted dates and served with a delectable sauce of dates and cider. And set off your platter with bright, succulent vegetables - tomatoes (fresh or bakeO stuffed with new green
The Waterbury Democrat., 1938-06-17

positively hungry for fritters, always good summer dish; so why not end our economy talk with 8 recipe for them?
 Clam FritterS
 Drain one can minced clans or one jar whole clans from liquor and chop fine. Beat two eggs, add sifted dry ingredients of one and three-quarters cups flour, two tea spoons baking powder, one teaspoon salt; then add half cup of clam liquor, two tablespoons melted but ter and chopped clans. Beat well and drop by spoonfuls into deep hot fat. Drain on paper and serve at once.
The Waterbury Democrat., 1938-06-17

peas, with green parsley trim.
 Here's the recipe for baking this pre-cooked ham:
 Wipe ham with damp cloth Wrap loosely in the glassine wrap per or in clean wrapping paper. Place fat side up on a rack in a pan. (Do not cover pan or add water.) Bake in slow oven (325 degrees F0 If meat thermome- ter is used, place it so that the bulb is in the center of the thick est part not touching bone. Bake until the thermometer regis ters 150 degrees F. Cooking time runs from Is minutes per pound for large hams those over 12 pounds, to 18 minutes per pound for small hams, and p minutes
The Waterbury Democrat., 1938-06-17
Kitchen
 Comment

Keep the refrigerator sweet dur ing the warm weather by placing on the top shelf lump of charcoal. This aforethought, together with weekly or twice-weekly rinsing with strong baking soda or borax water, will prevent food odors.
 The strongest, most enduring kind of china or glass cement can be made in your own kitchen. Simply melt some powdered alum in an old spoon. Before it has a chance to harden rub over the edges of the broken pieces, press together and set aside to dry. They will not sep arate even if washed in hot water.
 Keep on hand a few plain milk chocolate candy bars and you will always have the makin's of quick icing for cup cakes or freshly baked cake. Break the candy bar in little pieces, melt over hot water and apply to the cake while still warm.
 After frying croquettes or frit- ters, drop slices of raw potato into the hot fat and they will gather up the small particles of crumbs which cannot be easily removed.
The Waterbury Democrat., 1938-06-17
ORANGE ICE BOX CAKE

Combine three-quarters cup of sugar, one teaspoon cornstarch, three beaten egg yolks, one cup milk, a speck of salt and cook in double boiler until thickened. Add the grated rind and juice of one orange and the grated rind of a lemon. Fold in stiffly beaten egg whites while still warm, but not hot. Line bottom and sides of a mold with lady fingers and cover with a layer of the custard; set aside for five or ten minutes in cold place, keeping rest of custard
The Waterbury Democrat., 1938-06-17

per pound for half a ham) Re- move paper and all rind. Cover with the following glaze and bake in a hot oven (400 degrees F) for 15 minutes or until the desired brown:
 Arizona Date Glaze
 1 cup chopped ripe dates
 l cup brown sugar
 l glass Madeira Cor sherry.
 When glazing is finished, stud the ham with whole pitted dates (toothpicks may be used for fast ening).
 In the pan used for roasting the ham add one cup of good cider and half cup chopped dates. Bring to the boiling point-thicken with 8 little arroWroot and reason to taste. Serve in sauce boat.
The Waterbury Democrat., 1938-06-17
CANNED STRAWBERRIES

Wash and hull firm, ripe straw- berries. To every quart of berries add one cup of sugar. Put fruit and sugar in preserving kettle and heat slowly. shaking the kettle oc- casionally to keep the fruit from burning. When cooking com- mences, note the time and let boil slowly for IS minutes. Fill steril- ized jars to overflowing and seal at once.
The Waterbury Democrat., 1938-06-17

Of fish the size or
 a serving of steak or 8 thick lamb chop seems almost not to register ex- cept as a aeeting bit of goodness that leaves a crav- ing for more and more. Therefore, if economy is to be served, we do well to buy only
 those fish which
The Waterbury Democrat., 1938-06-17

STEER STRANDED IN TREE
 Santa Rosa, Cal. (UP) - The Northern California floods left a steer stranded in tree 70 feet above the ground, and 700-pound rock lodged in another.
The Waterbury Democrat., 1938-06-17
BREAD BAKED IN CoLoRs

BREAD BAKED IN COLOKS
 Cleveland (UP) -Colored bread that adds a bright touch to bridge parties and luncheons, and tends to make children's school lunches more tempting, is baked by two brothers, joint owners of bakery here.
The Waterbury Democrat., 1938-06-17

Fish can be a very inexpensive meat course, or it can be the most extravagant one of the week. It does not seem to satisfy the appe- tite as quickly as do meats; 8 piece
The Waterbury Democrat., 1938-06-17

to make up 8 satisfying sum- mer menu, eggs are given 8 place in the foreground 8 n d considered one of the sub- stantials = equiv alents of meat.
 Hardly 8 home now that doesn't make 8 good om- o1of Al. cOp,o nfhor
The Waterbury Democrat., 1938-06-17

 butter. With finger tips, case knife, or pastry mixer, blend rest of shortening with flour. Moisten dough with ice water, drop by drop, using as little as possible. Place on floured board. Pat light ly. Roll out. Dot with remaining butter. Fold over. Roll again.
 Fill with sweetened fresh cher. ries:
 l quart pitted 1 tablespoon fresh sour red butter
 cherries tablespoon l cup sugar flour
 Line pie plate with dough, and brush with white of egg. Put in pitted cherries and sprinkle with sugar and flour. Dot top with bits of butter. Cover with top crust. Slit crust in center to let out steam. Bind we'll and wet around edge with ice water. Bake on the lower shelf in moderately hot oven until top is golden brown.
The Waterbury Democrat., 1938-06-17

MEN have always liked cherry AVA pie. It has a zest that is stimulating to manly appetites, and substance that gives them the very important feeling of having had just the right finish to a meal.
 Cherry pie, according to Schrafft's menu experts, should be nice and juicy and not too sweet. It should have the true flavor of the ripe meaty cherries. Here is a recommended recipe:
 Cherry Pie
 Use a rich pie dough for 2 crusts: IF cups pastry A teaspoon bak.
 flour ing powder # teaspoon A cup lard
 salt 4 cup butter
 Ice water
 Sift flour with salt and baking powder. Reserve 2 tablespoons at room heat. Add layer of lady fingers and repeat until mold is filled. Place in refrigerator for "A hours. When ready to serve, gar- ,;cL ,,,itl, ooolaI OranOa SpptiOnS
The Waterbury Democrat., 1938-06-17
Saving Without Scriin1ping
Appetizing Entrees Made
 With Eggs
BY EDITH M. sHAPCOTT

As the world comes mbre and more aware that meats and rich foods are not necessary in order
Evening star., 1938-10-30

point Of mileage were operating with
. net income, whereas from 1891 to
1887 that ratio has never been higher
than 81 per cent.
In 1882 1t stood at 1917 per cent.
Both dividend rates and dividend pay
ments have declined, as has the market
value of railroad securities"
The board said it attributed declines
in income to numerous other factors
besides the general drop in business
activities.
Chief among these causes" the re-
port continued. has been the rapid
development OF new and competitive
means Of transportation.
The private automobile. inland
waterways. the pipe line. the truck,
the bus, the airplane-all have taken
their toll"
The proposed wage reduction would
slice about 3250.0O0.0 900 annually OF
the railroads gross wage payments, It
has been estimated.
Herbert Enochs, chairman of the
Joint Conference Committee which
represented the railroads during nego-
tiations prior to the final order for a
wage reduction, said the group would
discuss the boards report tomorrow
morning.
He predicted the committee would
turn the wage reduction question back
to the individual railroads.
Enochs Disappointed.
Mr.. Enochs said he was disappointed
at the boards findings.
The problem is still with u.s." he
said. Some railroads can't find the
money to meet their expenses, SO what
are we going to do? Despite the boards
report, some railroads still owe bills
for supplies"
Chairman Harrison OF the Railway
Labor Executives Association, COM
mented that railway labor was ready
and willing to cooperate "in working
out sound. comprehensive program
for the improvement and betterment
of the railroad industry"
Speaking on behalf Of lS railway
labor organizations. he voiced graft
f1cation at the boards recommended
tions and said they should command
the confidence and respect not only
OF all persons interested in the rail-
road industry, but OF the whole Ameri-
can people"
Public Interest Cited.
The first reaction OF railroad securi-
ties prices to the boards report was
recorded on the San Francisco Stock
Exchange sales on the New York
Stock Exchange having ended before
the report was published. Southern
Pacific stock. which sold as high as
s20.50 during the morning dropped to
Sl9 on sales of few hundred shares
after the announcement was made.
In suggesting formulation of a new
national transportation policy. the
fact-finding board said both cooper
alton and imagination can be expected
to be forthcoming from railway labor
as we'll as from the carriers"
Whatever may be the disposition
Of this present proceeding, the existing
willingness to work together for what
is fully realized to be q common end
dare not be lost by strife over a ques-
ton essentially small in the light of
the ultimate benefits that are bound
to accrue from some better answer to
the general railway problem"
Evening star., 1938-10-30
RITES TOMORROW
FOR T. ROSS PIRTLE
Statistician Of Dairy Industry
Developed System Used in
Agriculture Department.

Funeral services for r. Ross Pirtle,
90. well-known dairy industry statistic
clan who died Friday at his home,
1lO9 Maryland avenue NE, after an
illness of two years, will be held
tomorrow at the Ninth Street Chris
tian Church at 1880 pm. Interment
will be In Washington Memorial Park.
Born in sEancer. Ind. Mr.. Pirtle
came to Washington in 1898 for
service in the War Department during
the Spanish American War. He served
later in the Department of the Inte-
rior and then joined the Bureau OF
Animal Industry. Department Of
Agriculture.
AS dairy statistician Of the bureau.
he brought the statistical work OF
the dairy division to q high point OF
efficiency. developing the system
which has been followed in sue
ceeding years.
When the Bureau of Agricultural
Economics was created. Mr.. Pirtle was
transferred to its dairy and poultry
section as assistant in dairy marketing
and later he became market specialist.
In addition to writing many news
paper articles. he was the author Of
the college text book, History Of the
Dairy Industry" Soon after his re-
tirement late in 1882, he collaborated
with A. M. Loomis In organizing the
Loomis-Pirtle Dairy Statistical Service.
Mr.. Pirtle is survived by his widow.
Mrs. Margaret B. Pirtle; two sons.
John Henry and Ross Warren, all Of
Washington, and a brother. William,
OF Council Grove, Kans.
Evening star., 1938-10-30
200 FIGHT FOREST FIRE

RALEIGH, N. c., Oct. 20 R.-
More than 200 men are battling q
stubborn forest FIRE which is out OF
control near the boundaries of Wa
tauga, Wilkes and Caldwell Counties,
the State Department Of Conservation
and Development announced tonight.
Assistant State Forester w. G. Nc
Cormick said the fire, centered in the
Elk Greek section, had already swept
over approximately 1000 acres, de-
stroying several cabins and small
buildings In its path.
He left here tonight to direct the
fire-fighters, and announced that he
would attempt to recruit 100 more
volunteers.
Paul Kelly, assistant director of the
Conservation Department, said the
area was "one of the worst forest -fire
hazards In the State"
Evening star., 1938-10-30
Railroads
Continued From First Page. }

to compel compliance with the rec
concentrations.
After the railroads served notice
last May that they would reduce
wages Is per cent on July l, efforts
mere made to mediate the proposal
These failed and the carriers issued
new notice that the reduction would
take effect October l. The railroad
brotherhoods announced in September
they would strike unless the reduction
proposal were withdrawn.
Findings Given President.
On September 27, the President
created the emergency board to in
vestigate the situation. Under terms
OF the Railway Labor Act. this auto
matlcally postponed for so days both
the wage reduction and the threat
ened strike.
The members OF the emergency
board presented their report to Mr..
Roosevelt during Commute con-
terence yesterday afternoon. After
ward, at the request of presidential
aides, they talked with reporters.
Justice Stacy began the conference
with the remark:
We know the railroad problem has
not been solved"
He then outlined the boards find
ings and emphasized its view that a
general wage cut would give financially
strong roads the same savings as finan-
cially weak carriers
No plan was offered to pool the
savings and use them for the benefit
OF the weak railroads. he said.
In its report. printed in A 75-page
booklet, the board reviewed the general
railroad situation and said the un-
usual percentage OF carriers now in
receivership or trusteeship need
not necessarily disturb one.
1T may. indeed, be desirable from
a broad standpoint that the percentage
should increase, provided only that
the processes Of reorganization will
result in real and not makeshift re-
adjustments.
Relative Level Not High.
The board said mo sacrifices Of
note" would be necessary Ito preserve
values that already have been long
dead and whose burial now is merely
matter Of proper amenities Of
finance"
Saying that the level Of railway
wages is not high In relation to the
level in other industries, the board
added that there had been no general
movement to make wage reductions
in other fields.
Discussing testimony offered by rail
labor sPokesmen in opposition to the
reduction, the board cited their con-
tention that the country's carriers
were wasting" 100000 a day and
that this waste could be eliminated.
The report said, however. that the
elimination of waste would be long
term problem and offers little in the
way of immediate relief"
Recalling that the carriers had con-
tended they needed quick financial
relief" the board acknowledged that
improved financial policy and similar
proposals did not offer such relief
The board mentioned railroad f1nan-
cial reports showing that annual oper-
ating revenues of class l carriers had
decreased from $4,000, 900 900 annually
between 1921 and 1880 to between
50 ,000, 900 900 and 81, ,000, ,000, 900 a year
in the 193l-l938 period.
In 1929" the report continued,
"9575 per cent of the railroads in
Evening star., 1938-10-30

Storms have killed millions Of silk
cocoons in Japan this year.
Evening star., 1938-10-30
COL. H. N. CooTES, Ga,
DIES IN ALEXANDRIA
Funeral Services Will Be Held
Tomorrow in St. Johns
Church at 1890 PM.

Funeral services for Col. Harry New
ton Cootes, 64, U. 8. A., retired. who
died Of a heart attack at his home,
1920 Prince street. Alexandra, Va,
yesterday. will be held tomorrow at
1880 pm. in st. Johns Church.
Burial will be In Arlington National
Cemetery.
Col. Cootes was commandant of
Fort Myer from 1880 to 1898. During
the World War he was aide to Secre-
tary OF War Newton D. Baker. HID
was military attache to the United
States Legation in Prague and the
United States Embassy in Vienna.
Austria awarded him the Great Silver
Cross and Czechoslovakia awarded him
that nations Military Cross. Service
medals which he held included the
Spanish-American War, Cuban Oc-
cupation. Philippine campaign, Mexi-
can border campaign and the World
War.
He is survived by his widow, the
former Mary Lou Cooke of Norfolk.
Va; a son. Merritt Cootes. in the
United States Foreign Service, sta
toned at Haiti. and a daughter, Miss
Mary E. d. Cootes of Alexandria.
Evening star., 1938-10-30
DratHa.

~ Thursday. October ~ 1a3s. At
Z H'Hs!2V Il g4RWAKf:: Ki: Maj. HENRY c:
TS Monday October 81. at 10 an
H Irntsrmsnt rn,a, Arlington National
TORREY. HENRY DUvALL, On Fri.
ds0 dsO GGtoSnr ss l9Ss s. bis rfsds1ff
ToRREY. beloved husband Of caroline H B
Torrey and father OF William A. and Nor
Funeral services at his late residence
on Mondavv. October 81. at II am. Rela-
tives and friends invited Interment Glen
wood Cemetery 80
ELIZA WAsH1NGToN. sRef She leaves S $50 to
R9nrn thres nieces and host q friends
funeral home. 6l4 4th st. s.w.
Notice OF funeral later.
WHITE LEAH G.. Suddenly. on Friday.
SoSad 0sto5er Ri. rs - lg3s KS i LEAH g WHITE be.
may be viewed after - noon SATURDAY
=, Funeral from the cha pei of Thomas r
Murray; too' Nichols ave. Sc. on Mon
a Monoeacv Cemetery chapei 5eaIlsviile'
Nd at = pm Interment Monocacy Gem
eterv. Relatives and friends invited
copmDIsa WnD1NaousEK' tiHJ r. s,o 1T COL spes,al
;o6sT 81; a 4 ,aIH NJ is called for Monday. O.
Co.'S 6s fERera Of ps.ssre Of
Every member who. can Go so is urged 10
attend By By order Of ,he Worshipful ma ster.
WILLIAMS. JAMES. Departed this life
EA Ge GsossT @ to 'as ou3a 3aMss oyn wins
mother, Frances Williams: one bro her and
other relatives and friends Remains, rest
ing at Barnes & Matthews funeral home.
Notice Of funeral later
Evening star., 1938-10-30
MISS SARAH FAGAN DIES

Miss Sarah E. Pagan. 81. native
Of Washington, died at her home, sl6
Eighth street NV, yesterday. For
years an employe in the Bureau Of
Engraving and Printing. she retired
from the Government service when she
was 70.
Services will be held at 10 am.
tomorrow at the w. w. Chambers
Funeral Home and burial will be pri-
vate. She is survived by one sister,
Mrs. Clara B. Carr Of this city.
Evening star., 1938-10-30
PIT. A. Meets Wednesday.

The Robert E. Lee Parent Teacher
Association, Arlington, Va. will meet
Wednesday at 8 pm. to hear James
P. Moody. county welfare supervisor,
discuss Promotion and Welfare of
the Children and Youth in the Schools
and Community" A social program
will follow the address.