davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1939-07-21
Tasty Meals Aid Summer .Appetites

In the good old summertime, ap- petites may not be quite so keen as they are during the winter and per- haps our food requirements aren't exactly the same. Nevertheless we do need nourishing foods at all sea- sons of the year and certainly we need them during these days of out door activity. We need a liberal supply of protein, the building food, of which mat is a good source of supply. Vegetables and fresh fruits appeal to us at this time of year, and we should make full. use of them. But the wise homemaker keeps her menus well balanced dur ing the summer as well as in the other seasons of the year.
 Here are a series of tempting meals, suggested by 1nez s. Wilson, home economist, all well suited to this season and containing all the food elements required for good health. They are all easily prepar- ed, which is also an advantage. MENU No. Stuffed Breast of arnb With Mint Jelly Buttered New Peas Orange and Banana Salad Lemon Snow Pudding Coffee, Ttea, or Milk MENU No. 2 Ham Scalloped With Potatoes and Onions Cottage Cheese and Pear Salad Hot Muffins Jelly Fresh Strawberries Coffee, Iced Tea, or Milk MENU No. 3 Beef Birds Mashed Potatoes Escalloped Tomatoes
 Fresh Vegetable Salad
 Cherry Pudding
 MENU No. 1 Pork Chops, Brown Gravy Mashed Potatoes Buttered Peas
 Combination custard Pudding Coffee, or Milk MENU No. s Praised Veal Chops
 Crowned Potatoes Buttered Asparagus Tips
 Tomato and Cucumber Salad
 Green Apple Pie
 Coffee or Milk
The Waterbury Democrat., 1939-07-21
Cocktail Column
Ry EDOyJARD ROIL,AT


 American wines of the highest quality are of especial interest just now; and their distinctive flavor need 8 few words of explanation. Most of these wines are made from selected grapes from--not one sec- ton of the country-but from all parts of the United States. The juices of the various grapes are concentrated, then blended. When water is added to bring them back to the normal sugar content, they ferment as one unit, with one fla vor and taste. In some of these blends there are as many as II va rieties of grapes.
 It is also of interest to know that the grapes of California are high in sugar, but lack acid; hence are full and soft, without much charac- ter. The grapes of the East are high in acid and low in sugar, thus producing wine of light body with great flavor. The blending of these grapes produces the perfect types.
 By controlling our sugar content and blending the juices of different grapes we get the equivalent of a vintage wine every year. In the or- dinary sense of this term, you know, a vintage occurs only in those years when climate conditions are perfect, resulting in sound, ripe grapes, high in sugar.
 It is a good habit to cultivate a taste for dry wines with ones meals; say white wine or a light red wine with luncheon: heavier wines with dinner; light wines of course preceding them for the first and second courses. Sweet wines are suitable with dessert only, or after and between meals.
The Waterbury Democrat., 1939-07-21
Squash Soup Nutritious

Milk is our most nearly perfect food. It contains protein, minerals and vitamins which are essential for body building and protection of health. Nutritionists are agreed that for optimum nutrition the growing child should have quart of milk a day and that every adult should have at least a pint. Milk used as a beverage or incorporated into foods is equally beneficial. H. illustrative of how part of the needed milk quota can be "eaten" is this Squash and Green Onion Soup. Made with can of evaporated milk, 1t contains almost the equivalent of a quart of whole milk nutrients plus an extra supply of the needed vitamin D. This delicious rnilk-rich soup is a splendid something hot" for summertime menus. s prlnkle each cup with grated cheese - 1t adds 8 sprightly flavor and extra food value, tool
 Squash and Green Onion Soup
 1-2 lg. summer squash
 3 cups water
 1 teaspoon salt
 1-2 cup thinly sliced green onions
 1 2-3 cups evaporated milk
 2 tablespoons butter
 3 tablespoons flour
 Grated cheese
 Peel squash thinly. Wash and cut into small pieces. Put into saucepan with water and salt. Cover and cook slowly until tender, about 20 minutes. Press through a coarse sieve to remove seeds. There should be about 2 1-2 cups pulp and liquid. Cook onions slowly in butter in a covered pan about s minutes. Add flour. Stir to blend well. Add squash pulp ad liquid and boil until slightly thickened. Add milk and heat when ready to serve. Serve with grated cheese. Yield: 6 servings (about cups).
 Squash and Green Onion Soup is unusually good. Distinctive in flavor, wholesome and attractive to serve, it's Ia coup to enliven your warm weather meals. Make 1t often while summer squash and tender green onions are in season.
The Waterbury Democrat., 1939-07-21
Curried Dish Has Zestful Dash

Curry is increasing in popularity as a seasoning, for 1t adds zest- full flavor and dashing color to foods. This new curried dish of rice and kidney beans served with @ mellow-rich Cheese Sauce is a tan- talizing combination, guaranteed to add glamour to your springtime menus.
 Curried Rice and Kidney Beans with Cheese Sauce is quick and easy to prepare and inexpensive. It's a grand suggestion for an emergency meal, too, for its basic ingredients-rice, can of plump kidney beans, irradiated evaporated milk and cheese-are staples in every well-stocked pantry.
 This new main dish is most att tractive to serve. The curried mix ture is easy to mold and holds its shape beautifully. A ring of Cur ried Rice and Kidney Beans filled with Cheese Sauce is most effective. If you have no ring mold, mold the curry in cups for individual serv- ings and use as a border on deep platter, then pour the sauce in the center.
 Curried Rice and Kidney Beans
 with Cheese Sauce
 cup rice
 No. 2 can red kidney beans
 IA cup finely minced onion
 tbsp. butter
 tsp. curry powder
 1-2 ID. American cheese
 1 cup irradiated evaporated milk.
 Boil rice, which has been washed, in salted water until tender. Brain and rinse. Drain kidney beans. Cook onion slowly in butter about 5 minutes. Add curry powder. beans and rice and cook until hot. Press into a ring mold. Turn out on hot platter and fill center with cheese sauce, which has been prepared by melting the cheese in the milk over boiling water. Yield: 6 servings.
 Hearty and wholesome. Curried Rice and Kidney Beans with Cheese Sauce Is a "meal-i:i-a-dish." The sauce Is exceedingly simple to pre-. pare, for t Is made by melting cheese ifl lndiiutcd irradiated egap- oraied milk. The cheese blends ia~
The Waterbury Democrat., 1939-07-21
Food Essential For
 Success Of Picnics
Fruits and Vegetables Conducive to Good Digestion
 ''fIeavy' Combinations Should Be Avoided

A3pictiic is one of the very incest ways to spend vacation day. Per- haps first and foremost is the ques- tion of food, although the ball game or the swimmi- or other sports are Important, too. No one would deny that the exercise and fresh air do something for the appetite SO that almost anything tastes good Unfortunately the food at many picnics is often laden with starchy foods and not enough fruits and vegetables which are conducive to good digestion. Perhaps we'd all feel better the next day, if we steered clear of some of the "heavy" com binaions often seen on these oc- casions. Celery, radishes, raw car- rot strips, green onions add sparkle and crispness to the menu and can be wrapped in wax paper then in a damp cloth to keep fresh for picnic time. Fresh tomatoes cut into quar- ters at the picnic are very welcome.
 Some firm fruit in season: cher ries, peaches, apricots, bananas or apples belong on every picnic menu. AS for your beverage needs, fresh milk in a thermos bottle, either kept cold in It's original state or served as a favored drink or hot in the form of cocoa, is a picnic drink of increasing popularity.
 The best fun is to have a simple menu that doesn't require too much advance preparation and too much fuss to serve.
 Assorted Sandwiches
 Bacon and Peanut Butter on white
 bread, Pineapple and Cottage
 Cheese on dark bread, Egg
 and Minced Ham on
 dark bread)
 Tomato quarters and raw carrot l strips
The Waterbury Democrat., 1939-07-21
Pleasing The Man
By CHLOE JAMESON

Pork chops may be the most suc- culent of all chops-or the dryest and most uninteresting, according to the way in which. the cook pre- pares them. So take the tip of this woman who has never yet failed to please her husband when she sends to the table a sizzling hot platter of stuffed pork chops just of the grill, and garnished with rings of broiled tomato.
 Stuffed Pork Chops
 Split loin chops cut one inch thick, making the incision down through the center and practically to the bone. Open the layers and fill the pocket with stuffing made of two cups of soft bread crumbs combined with one chopped onion, two tablespoons butter, one table, spoon chopped green pepper two tablespoons finely chopped celery and celery tips, one teaspoon salt, plenty of copper, and stock, milk or water to moisten. FaSten the pocket with toothpicks and place the chops in a baking pan with enough stock or water to cover the bottom. Bake in a moderate oven until tender and nicely Drowned. Serve with broiled slices of tomato and creamed or escalloped potatoes.
 Or garnish the meat platter with cress and slices of pickled red beets, and serve as green vegetable a spinach fondue or creamed spinach This recipe for the fondue is uni- formly successful, and 1t Is a dish that will cook in the oven at the same time and at the same temper ature as the pork chops.
 Spinach F0ndue
 Beat an egg until light and foamy add one and half cups milk, one half cup fine dry bread crumbs, one cup cooked spinach, finely chopped, two tablespoons butter, salt. pepper and a few drops of onion juice. Turn into a buttered baking dish, dot with mutter, set in a pan of hot water and bake in a moderate oven for 40 minutes. Serve as quickly as possible.
The Waterbury Democrat., 1939-07-21

If your family. do not care for plain baked potatoes, try giving them a piquant flavor by cut ting the potatoes in half, scooping out a little of the meat in the cen- ter and inserting a rolled slice of bacon or 8 link of sausage. Skewer or tie the potatoes together firmly and bake them as usual.
The Waterbury Democrat., 1939-07-21

You've no idea how much more tempting your fish dishes will be if now and then you serve with your broiled or baked fish a little hot Bernaise sauce or use 1t cold, favored and colored with little tomato sauce, if you are serving cold broiled salmon or some other cold fish dish.
 Bernaise sauce is also delicious with the delicately favored fish that men appreciate 1t most. The follow ing is an easy recipe.
 ? egg yolks
 1-2 teaspoon salt \
The Waterbury Democrat., 1939-07-21

and luxurious, and imparts this quality to a plain fish recipe You will find when it is served the man makes no comment about the fisil being "slim fare" Instead he Will look forward to the next time you intend to serve it.
The Waterbury Democrat., 1939-07-21

To remove white marks from polished wood, put few drops of sweet oil or camphor oil on the spots and let 1t soak in. Polish with a soft dry cloth. Sometimes the same result can be obtained by rub- ping the white spot or water spot with damp cloth on which a few drops of ammonia have been sprink- led. Stains left by alcohol can be removed by rubbing them with cam phQr.
The Waterbury Democrat., 1939-07-21

To be sure no insects remain in the tightly curled leaves of lettuce, caulifiowes, cabbage and similar foods, put them to soak in water to which you have aded little vine- gar and a pinch of borax. This VIII not injure the vegetable, but brings live insects to the surface at once.
The Waterbury Democrat., 1939-07-21

to a sauce of superb richness, sfnoothness and consistency. High in milk solids, Cheese Sauce adds valuable protein and minerals to each serving.
The Waterbury Democrat., 1939-07-21

Soup that is too salty can easily be remedied by adding a sliced raw potato to the liquid and boiling for little while. The potato will absorb the salt and can be utilized as 8 vegetable.
The Waterbury Democrat., 1939-07-21

South America, one of the leaders in the acceptance of aviation, is said to be tagging because it hes not kept its planes up to date. "
The Waterbury Democrat., 1939-07-21

Pineapple and Cottage Cheese
 Sandwiches Mix three parts cottage cheese with one part canned crushed pine- apple which has been well drained Add salt if desired. Spread on whole wheat bread.
The Waterbury Democrat., 1939-07-21

you have any specific cooking probm send letter reauestns
  personal reply Please enclose to postage
The Waterbury Democrat., 1939-07-21

As in the saving of money, 1t is the little time-savers in cooking that count. For a quick seasoning, keep on hand @ large salt shaker filled with one-fourth part of pepper of three-fourths parts of salt You will find 1t splendid convenience.
The Waterbury Democrat., 1939-07-21
Cake

Bacon and Peanut Butter Sand ! wiches
 Blend peanut butter with milk or butter so 1t is of spreading consis- tency. Add bits of crisp bacon brok- en into small pieces, and season mix ture with salt if desired. Spread on white bread.
The Waterbury Democrat., 1939-07-21
dash cayenne
 4 tablespoons olive oil
 or butter may be used 1 tablespoon hot water

I tablespOon tarragon vinegar
 Beat the egg yolks; add the oil or butter and hot water; stand the bowl in boiling water and stir until the eggs thicken. Remove and add salt, pepper and tarragon vinegar. The sauce should be very creamy of the consistency of mayonnaise. If you like, add a teaspoon of fine- ly chopped parsley and one of chives. If designed to be used cold, with cold meat or fish, or few chopped capers, gherkins or olives will improve it. If a red sauce is wanted, then add a little tomato sauce.
 Bernaise sauce is deliciously rich
The Waterbury Democrat., 1939-07-21

Who has not suffered annoyance because of the dripping of cream on the clean tablescloth? Yet 1t could so eaily be avoided if the lip of the cream pitcher were greased with @ speck of butter before send ing 1t to the table. Even the use of a little butter on the underside of the spout will suffice
The Waterbury Democrat., 1939-07-21
N-8an4 C,oclat-,
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MADE IN THE REFRIGERATOR
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The Waterbury Democrat., 1939-07-21

Fresh Peaches
 Milk
Evening star. [volume] (Washington, D.C.) 1854-1972, 1939-08-26
Text of AngIo-PoIish Treaty
All Assistance Within Power
Pledged in Case of HostiIities

and speedy information concerning
any development which might
threaten their independence and, in
particular, concerning any develop
ment which might threaten to call
the said undertakings into opera
ton.
Article VI. % The contracting
parties will communicate to each
other the terms of any undertakings
OF assistance against aggression
which they have already given or
may in future give to other states.
Notification Required.
CD Should either of the contract
ing parties intend to give such an
undertaking after the coming into
force of the present agreement, the
other contracting party shall, in or
der to insure the proper function
ing OF the agreement, be informed
thereof.
CD Any new undertaking which
the contracting parties may enter
into in future shall neither limit
their obligations under the present
agreement nor indirectly create new
obligations between the contracting
party not participating in these I'M
dertakings and the third state con-
cerned.
Article VIII. Should the contract
ing parties be engaged in hos
tilities in consequence of the appli-
cation of the present agreement,
they will not conclude an armistice
or treaty of peace except by mutual
agreement.
Article VIII. Cd The agreement
shall remain in force for a period of
five years.
CD Unless denounced six months
before the eXpiry of this period it
shall continue in force, each con-
tracing party having thereafter the
right to denounce it at any time by
giving six months notice to that
effect.
90 The agreement shall come
into force on signature.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1939-08-26

Lord Lothian, arriving in WashA
lngton next week as British Am
bassador to this country, has travel
ed widely in America, has always
taken home good reports and, as
one of the most skilled artisans of
empire building and upkeep, has
urged understanding and co-opera-
ton between the two nations, for
the well-being of both. 5
The British Empire" he recently
said, lis Americas outer ring Of
security. If it disappears under
Fascist attack, the United States and
its Monroe Doctrine, freedom of the
seas and so on would be threatened.
A brilliant writer and speaker,
addressing cultural and foreign
policy groups in many nations, Lord
Lothian has spoken and written I'M
officially, his dissertations rejecting
closely empire policy. There prob
ably is no more scholarly and gifted
outrider of the British intellectual
domlnlons than this handsome
Oxonian, trained in South Africa
under the famous Lord Miner.
skilled not only in the realistic
"pratique" of empire building, but
IN its genteel histrionics.
Like Simon. Chamberlain, Hoare,
HALIFAX, Aston, Beaverbrook and vir-
tually all the others of the British
nigh command in recent years. he
firmly refused to believe-untn Mu-
nlch-that Adolf Hitler had anv
but pacific and constructive inten-
lions; he shared the prevailing con-
sentative view that German expan-
sion would be, legitimately, to the
east, and that the resurgent Reich
harbored no designs against the
British Empire In 1885 he visited
Herr Hitler and returned with warm
reinsurance to his countrymen. He
reported great achievements by the
Nazls and indicated high esteem for
their Fuehrer-as virtually all his
political associates had done.
He shared the shock and bewil-
derment OF his confreres in the
aftermath of Munich. He urged
that no further concessions be made
to Germany and that the Hitler
onslaught should be met with an
lmpregnable alliance against him.
1t was after Munich that he warned
America against the ills with which
1t would be beset If Britain should
succumb to Fascist attack"
Released by Consolidated News Features)
Evening star. [volume] (Washington, D.C.) 1854-1972, 1939-08-26
How to Leave Europe!
Stote Department to Use Regular Shipping
Vessels to Return Americans to U. S.

for all of the Americans in Europe
to return as rapidly as some of them
may wish. 1t has always been en-
visaged in the plans formulated by
this Government for such a situa-
ton that the Americans in Europe
should be advised, in case of emer-
gency, to leave metropolitan centers
for as safe places as may be found
where they may await the avail
ability of transportation. Our diplo-
matte and consular officers in Eu-
rope have been giving thought to
this problem for months and are in
position to give appropriate advice
and counsel to Americans in their
respective districts.
Pressure on existing steamship
facilities is already pronounced, and
it will increase manifoldly in the
event of an actual outbreak of hos
tilities. The Department of State, as
consequence, in collaboration with
the Navy Department and the Mari
time Commission, has been consider
ing carefully all means of assisting
in the immediate return to this
country of the many thousands of
Americans who will wish to return
without delay. A well-considered
program has been worked out,
which will be put into effect as the
situation develops.
Merchant Ships to Be Used.
This program contemplates the
use of American merchant shipping
under the American flag. It is not
intended that naval vessels shall be
used for the purpose of repatriation
since naval vessels are not adapted
or intended for the transportation
of passengers. However, naval YES
Evening star. [volume] (Washington, D.C.) 1854-1972, 1939-08-26

sells now in European waters may be
made use of for emergency trans
portation from isolated places to
places from which passengers can
be embarked to the United States.
In effecting repatriation, it has
been the invariable practice of this
Government not to assume the cost
of transportation, but arrangements
have been made whereby limited
amounts may be advanced on the
basis of promissory note to indi-
viduals who have satisfied the con-
sular officer that they are without
funds and are not in a position to
obtain them from private sources.
There are at present facilities
available for the transportation of
passengers from Europe on American
flag vessels. The American Scantic
Line has vessels in the service from
Scandinavian and Baltic ports. The
United States Lines have vessels in
service from French, English and
German ports. The vessels of the
American President Line and the
American Export Line are available
in service from Mediterranean ports.
While these vessels may not be suffl-
cient to bring back all the Ameri-
cans in Europe as rapidly as they
may wish to be repatriated, there is
reason to believe that for the pres
ent the Amrican privately owned
services will be able to take care of
the problem in an orderly manner.
Not to Disturb Regular Service.
1t is essential not to disturb the
regular services of American flag
vessels more than is absolutely neces-
sary. In certain cases diversion of
American vessels from regular ports
of call may be essential and will be
practiced, if the circumstances make
it desirable. 1t is not intended at
this stage, however, to take meas
ures which would involve the COM
Wandering of vessels; but if cir
cumstances make it necessary the
chartering of American ships in
other services by existing private
lines is planned
The Department of State, the Navy
Department and the Maritime Com
mission are working in close and
continuous cooperation on this
matter and are in constant touch
with the private shipping interests.
Every effort will be made by this
Government to aid in facilitating the
return of Americans to the United
States as rapidly as available facili-
ties will permit.
The American Red Cross, which
has rendered such valuable service
in similar situations in the past, has
informed the department that, as
usual, it is prepared to cooperate
with the Government in solving all
problems that may arise in the event
of hostilities.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1939-08-26

The tert OF the State Depart
ment'S announcement on pro-
cedure for eUacuating American
nationals in event of European
1Ddr tolloiDs.:
The responsibility for the protec-
ton of the interests of American
nationals abroad at all times rests
with the Department of State. This
responsibility is particularly onerous
in time of trouble.
In recent months, the Depart
ment of State has in all prudence
had to keep very much in mind the
possibility of an outbreak of hos
tilities in Europe and to formulate
a careful plan to meet an emer-
gency. This plan involves:
Cd The establishment in the De-
partment of State of special unit
which will occupy itself with the
many details relating to the repatri-
alton and protection of nationals in
disturbed areas. This unit will absorb
and centralize existing facilities in
the department which are adequate
for meeting time problems, but
must be expanded to meet the bur-
dens which would fall upon them
during period of major hostilities
In Europe.
CD The setting up in certain of
our establishments in foreign CAPT.
tails and in important commercial
centers abroad of a special section
to deal with these and related prob
lens, such as the protection of the
interests of foreign governments
after a rupture of diplomatic rela-
tons; and
60 Appropriate arrangements
where it has not appeared to be
necessary to set up special Sec
tion-for adequate attention to be
devoted to these problems by the
existing staff.
Solving Repatriation Problem.
Working with this machinery,
every effort is being made to solve
the immediate problem of the repa-
triation of the very considerable
number of Americans resident in
Europe for business and other rea-
sons and of the great number of
Americans who are at present in
European countries as tourists.
It will, Of course, not be possible