davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1940-11-08
Real Fall Treats

Would you like a recipe for a different" doughnut for the school lunch and one for a different" des- sert when company comes or for that boy or girl who refuses to drink milk?
 Here they are: Easy to prepare, healthful, and economical. The home dessert calls for no eggs and needs neither boiling nor baking. What more could you ask for?
 Frosted Fudge Doughnuts,
 GA 4 o'clock Snack-Serve with
 Coffee)
 package quick" fudge mix
 4 level tablespoons butter
 4 tablespoons water
 IF dozen doughnuts
 Bring water in lower part of dou- ,ble boiler to boiling. Put 4 exact measuring tablespoons water and 4 level tablespoons butter into upper part. When butter has melted, add entire contents of package quick" fudge mix. Stir slowly until glossy A minutes. Remove from stove and frost doughnuts by dipping the upper half of each lightly into frost- ing. If icing becomes too think while dipping, .rewarm over boiling water until thin enough to ice doughnuts. This recipe will frost IF dozen doughnuts.
 Applesauce Rennet- Custard
 2 cups ordinary or homogenized
 milk
 1 package vanilla rennet powder % cup sweetened applesauce
 F cup whipping cream
 In the bottom of 5 or dessert glasses place 2 tablespoons apple sauce. Warm milk slowly, stirring constantly. Test a drop on inside of wrist frequently. When COM FORTABLY WARM, (120 degrees F0 not hot, remove at once from stove. Stir rennet powder into milk briskly until dissolved-not over one minute. Pour at once, while still liquid, into the dessert glasses on top of the applesauce. Do not move until nrm-about ten minutes. Chill in refrigerator. Just before serving, top with whipped cream.
The Waterbury Democrat., 1940-11-08
Milk Desserts
 Modern Style

Simple milk buildings and desserts given bit of gay decoration will add new life to hum-drum meals. Light, yet nourishing, they fit into almost any meal during all seasons of the year.
 The children will be delighted with a sparkling bit of jelly on an island" floating on top of creamy soft custard. To give this nourish- ing dessert appetite-appeal, someone decided to call 1t, Floating Island for that is really what 1t is-a dish of golden custard with fluffy mer- ingue island" floating on top.
 The addition of wholesome milk buildings and custards to menus helps to meet your family's daily milk requirement. of at least a pint for each adult and a quart for each child. With the milk served as a beverage and the other creamed and escalloped dishes that are included in the daily meals, it is simple matter to include at least cup of milk for each person in the cooked foods alone.
 Floating Island
 cups milk
 3 tablespoons butter
 1-2 cup sugar
 IA teaspoon salt
 eggs, separated
 teaspoon vanilla
 juice of 1 lemon Put milk, butter, half the sugar, and the salt in top of double boiler; scald over boiling water. Slowly pour hot milk into well-beaten egg yolks; return to double boiler and cook, stirring constantly, until custard just coats clean metal spoon, about to 8 minutes. Remove from heat immediately: add vanilla and cool, then chill Just before serving time, beat egg whites until stiff, and grad ually beat in the remaining sugar and lemon juice, continuing to beat until very stiff and light. Drop an island" of merinque on each ser- wing of custard, and place teas poonful of jelly or jam or a sprinkl- ing of cocoanut on eac island.
The Waterbury Democrat., 1940-11-08
M~8&Mq Ceoc&ah~1 nd1al3l 9gL109
prepared for Your Newspaper by Betty croeker Service Deparme

D.
 prepared for Betty croeker
 EXTRAORDINARILY FLUFFY AND LIGHT We've often remarked that fresh piping hot muns biscuits make meal of ordinary So I'm offering yeasrased mullins because they only delicious much easily and quickly yeast rolls they with freshly potatoes they have fluffy light moteag quality that cay potatoes give to bread.
 POTATO MUFFINS
 potato) 1 h cup milk, sealded 1 cake compressed yeast ! tbsp butter cups sifted sllpurpOse -four h tsp. salt
 Boil the potato potatoes through NMy fine. Blend the ssded milk butter salt and into the mashed Doeato. Cool until Iukewarm about SO0F.
 Cumble the into the Vsast completely Blend in the well-beaten egg.
 Add the sfted flour to the liquid stirring work it in thoroughly with the hands Knead the until the dough smooth set bowl with damp cloth Be the dough 30 s5e F. until has doubled in bulk. This will take about an hour
 Punch down and let rise minutes at soc Drop by spOos into muin The should be full Cover with damp cloth and let rise again until double bulk 30 to % minutes st s0'F.
 Bake moderately hot oven 42se F. IS o 20 minutes This will make from I2 to s mullins depending
The Waterbury Democrat., 1940-11-08
Modern Menus
NEA Service Staff Writer

ANNH 0VENAOC 0toh VVAAtCA Caulifiower is abundant now and seansonable vegetables can be dress and celery hearts. Any one of these seasanoble vegetables can be dress ed up for Sunday dinner.
 CAULIFLOWER POLONAISE
 Serves 4 to 6)
 One head caulihower, 2 hard cooked egg yolks, l tablespoon minced parsley, 1-2 cup bread crumbs, tablespoons butter.
 Trim off outer stalks of cauli- flower and cook head (whole) in boiling salted water for 20 to 30 minutes or until tender. Drain and place on hot serving dish. Put egg yolks through sieve, mix with minced parsley and crumbs which have been Drowned in butter. Sprin- kle over cauliflower and serve at once.
 ERASED CELERY HEARTS
 (Serves 4 to 6)
 Three or 4 celery hearts, table spoon chopped onion, tablespoons butter, salt, peper, beef broth.
 Trim of outer stalks and leaves of celery, and split the hearts in halves. Cook onion in butter for few minutes, arrange celery on top sea- son with salt and pepper and then moisten with beef broth. Cover and simmer over low heat for about 20 minutes or until tender. Place pan in moderate oven and cook until celery has absorbed most of the liquid, basting occasionally.
 BRUSSELS SPROUTS AU
 BEURRE NOIR
 (Servise 4 to 6)
 One quart Brussels sprouts, 1 tea spoon salt, 4 tablespoons butter, 2 tablespoons vinegar.
 Cook Brussels sprouts in boil ing salted water to cover, until ten- der (about 12 to IS minutes). Drain and keep in warm saucepan. Melt butter and allow 1t to brown thor oughly. Remove from fire and add vinegar slowly. Pour over sprouts and serve at once.
 SUNDAYS MENU
 BREAKFAST: Orange juice, bacon omelet, pran-nake muf- fins, coffee, milk.
 DINNER: Rolled roast beef, horesradish gravy, roasted potatoes, callif1ower Polonaise, lettuce and green pepper salad, steamed carrot pudding, hard sauce, coffee, milk.
 SUPPER: Tomato juice. Welsh rarebit, toast, fruit bowl, tea, milk.
The Waterbury Democrat., 1940-11-08
 Dishes Save
 Autumn Time

If homemaker had nothing else to do but to sit on c hilltop ana watch crisp, rusty leaves side down to the ground, autumn days would still seem much too short.
 As it is, the delightful interludo between summer and winter is gene erally the busiest season of the year.
 Inez s. Wilson, home economist suggests oven meals as an asset to fall menus. A one-meal oven dish not only saves time in preparation but in reparation as well, because the fewer the dishes the less time 1t takes to do them.
 Prepared In Advance
 Most ingredients for oven meals can be prepared in advance. Later the dish is put in the oven while the homemaker goes on her busy way. When it's time to eat-there's the dinner, meat and vegetables, piping hot and full of flavor.
 Meat pies, that is stews topped with biscuit dough, are perhaps our most typical oven meals. Pork chops, browned and put on top of escalloped or mashed potatoes, are also worthy favorites. Try pork chops, Drowned and arranged on a casserole containing noodles, cooked and mixed with condensed tomato soup, a small amount of grated onions and seasonings. A casserole containing pork chops should be covered and baked in an oven of $50 degrees F. for 1-2 hours.
 Here is an oven stew that is one of the most pleasant ways to intro duce the fall bill of fare:
 Oven Stew 2 slices salt pork
 l-2 pounds diced beef chuck
 large onion i 2 tablespoons flour 1
 1-2 cups water
 l can condensed tomato soup
 1 teaspoon salt
 1-4 teaspoon paprika
 6 small onions
 6 small carrots
 6 medium potatoes Cube pork and brown with beer chuck in frying-pan. Remove to baking dish. Brown chopped onion in fat remaining in frying-pan. Add flour, mix well and add water, tomato soup, salt, pepper and papri- ka. Cook three minutes, stirring constantly. Pour over meat. Ad0 whole onions, carrots and potatoes. Cover and bake in moderate oven (375 degrees F.) for 1-2 hours, or cook slowly on top of range for the same length of time.
 Some people like brown stews while some prefer light stews. To make a light stew do not brown the meat first as suggested above. All stews should be cooked slowly.
 "All-in-one' dishes are tops m flavor and convenience. There could be no better answer to your fall menu problems.
The Waterbury Democrat., 1940-11-08
|Quick-FrOZen Foods Balance
BY BETTY BARCLAY

Time budgeting is just as impor- tant as money budgeting to the ef. ficient housekeeper. It's all right to spend an hour or two getting dinner if you can afford that much time. But you can serve g. triumph ant meal even if you have less than half an hour to spend in the kitchen if you make use of quick frozen foods.
 All the troublesome preparation tasks are done before these foods are quick frozen. Shore dinner treats, tender meats, succulent vegetables and fruits are all cleaned and trimmed before the Arctic cold is applied and are ready to cook or serve just as they come from their cartons. Here's . time-budg- eted quick-frozen menu that can be on the table half an hour after the chief cook enters the kitchen: Broiled haddock flllets, broccoli served with cream sauce, cut corn or carrots and peas, and strawberry short-cake. You can make the shortcake with warmed-up biscuits or with cake layers bought at the grocery.
 BroiIed Fillet of Cod
 Use 1 package quick-frozen flllet of cod (frozen or thawed). Spread fillets with softened butter and sprinkle with salt, pepper, and pap rika. Place On well-greased broiler and broil IS to 25 minutes, turn ing to brown both sides. Serves 2 to 3.
 Strawberry Shortcakes box (l6 oz) quick-frozen sliced
 strawberries, just thawed { hot shortcake biscuits, split and
The Waterbury Democrat., 1940-11-08
THANKSGIVING AGAIN

Thanksgiving Day stands out as the holiday of the year when the homemaker exerts to the utmost all her skill in cookery. The table must be laden generously with good food for the members of the family con- gregated for the traditional feast; but more than that, the flavor of every dish must be compliment to the hostess.
 The following menu lists roast turkey, the traditional Thanksgiv- ing favorite. You may wish to sub stitute something different-perhaps roast duck with orange sauce, served with buttered asparagus and wild rice with mushrooms. Pies-all kinds go hand in hand with the holiday dinner. This year, why not try pumpkin chiffon pie. It's an old favorite pie with a modern twist and is sure to make your Thanks giving dinner something to be re- membered.
 MENU Hors d'oeuvre tray Relishes
 Roast turkey Cranberry jelly
 Potatoes with parsley butter
The Waterbury Democrat., 1940-11-08
NO HELP WANTED' AT ETHAN ALLEN

Mrs. Mary M. Dewey, acting die rector of the Waterbury office of the Connecticut State Employment Service, said today she had been asked to announce that no jobs for carpenters or other craftsmen are available at Fort Ethan Allen, Ver- mont.
 E. Raymond Johnson, director ox the Vermont Employment service, said that some newspapers had car- ried articles saying that $500 men were needed at the fort and that many were going to Vermont in search of jobs only to be disap- pointed,
The Waterbury Democrat., 1940-11-08

heard of a child who would not eat dessert?
 Incidentally, the adults will ap- preciate the following tasty:
 coeonut Cup custard
 6 egg yolks or eggs, slightly beaten; tablespoons sugar; A teaspoon salt; cups milk, scalded; 1 teaspoon vanilla; cup shredded coconut.
 Combine eggs, sugar, and salt. Add milk gradually, mixing thor oughly; then vanilla and coconut. Pour into custard cups; place in pan of hot water and bake in slow oven (325' FL 40 to 45 minutes, or until knife inserted comes out clean. Chill Serves 8.
The Waterbury Democrat., 1940-11-08
CATHOLIC CHURCH
 TOSPONSOR GAME
BingO Party at St. An= thOny's Scheduled Nov.
 22; Mrs. Parry Inferred
PROSPECT Correspondent: Eileen ByrneS, Telephone 5-0447

Prospect, Nov. 8 - Last night a meeting of St. Anthony's church was held in the church basement. A bingo game will be held Friday, November p. Turkeys will be given as prizes.
 Last evening many men of the Congregational church met in the church basement to install a heat ing system. Much was accomplished and the work Is expected to be com pleted in few more evenings.
 A meeting of the Young Mems Association was held last night in the Congregational church. All boys of high school age attended and a business and social meeting was held.
 The food sale Thursday at Grieve Bisset and Hollands for the benefit of the Prospect Library, was a suc- cess due to the splendid work of Miss Nellie Cowdell and the gener- ous support of the townspeople who were so generous in their donations Miss Cowdell has ordered new books for the library. They will be avail able in a few weeks.
 Mrs. Josephine Parry, mother of John Williams of Cooke road, was buried yesterday. Funeral services were held at 3:30 at the Alderson Funeral Home. Rev Dr. John Snavely, pastor of the First Metho- dist church, officiated. Burial was in Pine Grove cemetery.
 Wednesday evening members of the bowling team of St. Anthony's held their weekly game. The scores
The Waterbury Democrat., 1940-11-08
SACRIFICES SALMON

Between salmon and the biggest screen role ot his career, Edgar bu. chanan has kaerlfleed tsh salmon. Hf Bak on hls fiTst salmon fishing vacation in oregon Co several yeeFs and had cast hls line for the first Ash when he was handed a teles gram. The message called him back to Columbia Pictures to start his new role with Cary Grant ard Irene Dunne Co Penny Gerenade."
The Waterbury Democrat., 1940-11-08
TRIO TEAMED AGAIN

Ray Whitley. Emmett Lynn and Glenn Strange, who appeared h Tim h0lt's first starring vehicle for llIfO Radios Wagon Train" are seen aeain in lllf new outdoor stars aees ond picture, "fbs Fargo Kid" JaEe Drulnmond Is the heroine Of the new offering.
The Waterbury Democrat., 1940-11-08
IDEAS FOR GARNIsHES


 The well planned menu might well include note as to the garnish which is planned for the meat course, the dessert, or whatevers on the menu, The conscientious house. wife is proud of her cookery ana does not fail to make each dish attractive. Garnishes may bring out color combinations, fidderences in texture and flavor and serve to cre- ate variety and interest. The very simplest garnish will have decided efefct on the appetite. Parsley and paprika are very common and ineX- pensive. Their flavor and color blend well with many foods
 For meats. many garnishes imme- diately suggest themselves. Orange slices, pineapple and apple rings are excellent for roastS and fowl. For fish, lemons may be cut in crosswise slices or in lengthWiSe sec tions. Decorate with finely chopped parsley, paprika or canned pimiento Vegetables, especially this time of year, are numerous which give con- trast in texture to the dinner course, besides giving the teeth daily eXer- else. Use cucumber slices, green pepper rings with cream cheese, radish roses, pickled sliced beets, celery curls, tomato quarters, whole olives or stuffed ones sliced. For salads, the variety of garnishes is legion and depends on the salad. For fruit salads, which serve as a large part of luncheon meal, gar nishes may be used freely. Cream cheese, whipped cream, or cottage cheese offer contrasting flavors which account fo rtheir popularity with fruits. Red jelly cubes, red and green cherries and red raspber- ries, add colorful touches.
 For simpler fruit salads with the dinner course, sprays of watercresS or mint are attractive, and finely chopped geren peppers go well with a grapefruit or combination citrous salad. Candied orange peel, or can died fruits of various colors go well with these salads. Many folks will enjoy prunes in a salad, especially if they are Spiced and stuffed with nuts, or creamed cottage cheese. Prunes are an inexpensive and nu- tritious garnish,
 Spiced Prunes
 pound dried prunes
 quart water !
 l-8 teaspoon salt
 cup sugar
 8 or 10 whole allspice
 8 or 10 whole cloves
 or small pieces stick cinnamon
 l-4 cup vinegar
 Wash prunes well. and soak over- night in water. Add sugar. and spices tied in a cheesecloth bag, and simmer for IS or 20 minutes. Add vinegar and cook about s minutes longer. Put in jar until ready for use. leaving the spice bag in the jar. Tine prunes become "spicier" the longer they stand.
The Waterbury Democrat., 1940-11-08

A center slice of smoked ham is one of the most populr of meat discs, both because of its goodness and because 1t is easy to prepare. This cut is oval in shape and has 6 rim of white fat and small round bone. There is almost no waste to this cut, which makes it an econ- omical buy. The slice can be cut thin or thick, as you prefer. Thin slices can be quickly cooked by broiling or panbroiling. Braising, that Is, cooking in moist heat, is the method best suited for thic k slice.
The Waterbury Democrat., 1940-11-08

time? Are they tantalizing food problems in your home?
 s erve t h @ kiddies cup ous- tards and your egg and milk pro b l @ m s are largely solved - for W h OeYe
The Waterbury Democrat., 1940-11-08
Baked squash Endive Salad Pumpkin chiffon pie
 Gnffan

Baked squash
 Endive Salad
 Pumpkin chiffon pie
 Coffee
 Pumpkin Chiffon Pie teaspoons gelatine IA cup cold water 1 1-2 cups strained pumpkin 1-2 teaspoon cinnamon 1-2 cup brown sugar, firmly
 packed
 IA teaspoon ginger
 IA teaspoon salt
 2 eggs, beaten
 3-4 cup milk
 1 cup whipping cream IA cup nuts, chopped Baked g inch pie shell Soak gelatine in cold water. Blend together the pumpkin, brown sugar, spices and salt in top of double boiler. Beat eggs; add milk and stir into pumpkin mixture. Cook over boiling water until mixture is hot, stirring constantly. Remove from heat and add gelatine. Chill until congealed. Beat until fluffy; fold in the stiffly beaten cream. Pour into baked pie shell, sprinkle with nuts and chill until firm. Serves to 8.
The Waterbury Democrat., 1940-11-08
Cup Custards and Riddles

-By Frances Lee Bdrton- Do your children refuse to D drink milk? Do they push their egg cups aside at breakfast
The Waterbury Democrat., 1940-11-08
BroiIed Ham Slice

Place ham slice on the broiler rack far enough from the source of heat so that by the time one side Is nicely Drowned, the meat will be cooked halfway through. For slice one inch thick this is distance of about three inches in the average broiler when the heat is turned on high. When one side is Drowned turn and broil the second side. Allow about 30 minutes for broiling ham slice one inch thick: 20 minutes for slice one-half inch thick and 10 minutes for a thin slice.
 Panbr0iled Ham Slice
 To panbroil ham slice, brown it on both sides in hot skillet, then cook slowly until done, turn ing frequently. Pour off the fat as 1t accumulates.
 Make a gravy by adding milk to a small amount of fat left in the pan and thickening this with flour Ham slices cooked in milk are especially good. Here is a delicious blend of flavors.
 Praised Ham Slices
 3 slices smoked ham
 3 tablespoons flour
 2 tablespoons sugar
 2 teaspoons dry mustard
 3 teaspoons water
 1 Ia cups milk
 Two center cut slices of ham, or two double slices from the ham butt. each three-quarters of an inch thick, can be used for this. Con- bine flour, sugar, mustard and water and spread over one slice. Cover with the second slice. Place the meat in c baking dish. Add milk cover and cook in a moderate oven
The Waterbury Democrat., 1940-11-08
RRACKEN MOVES FAST

Eddie Bracken, stage comedians makes his screen bow in the yet-to- be released "The Aldrich Family in Life With Henry" but producers liken his work SC well he already is signed for two more movie parts.
The Waterbury Democrat., 1940-11-08

Spain has granted permission 10 \ group to ship sherry vine. bFaDdles and liquor tO the United States.
The Waterbury Democrat., 1940-11-08
huttered

l-S cup cream, whipped
 Spread sweetened strawberries on lower halves of hot shortcake bis- cults: top with upper halves and additional berries. Garnish with whipped cream. Serves 4. (Or spread berries between biscuit or cake lay CTS and garnish with whipped crean.)
The Waterbury Democrat., 1940-11-08
Leftover Lamb What To Do With It By Katherine Fisher
By Katherine Fisher
Di,saOI Good HOsssksspiss IsJtit6s

But any that you're your to make thrifty but tasty of it. The next time that happens these
 Piqdante Lamb
 All ,eniba tstsS 5 Good Homstsrtius EanhnO Use InsHtut~pDrOvsd haD measuring and Measure level
 1 c. leftover lamb MNs5MMMIM tsp mncsdOu | K tsp rranulatd sugar Mk Ml slices leftover lamb E pepper
 cS%sns Sn 5 sGS sGS @ am slices slices s % nss e or P csts and % AH'"'U' gerbread with foamy sauce
 OvenBaked Lamb Croquettes
 s::;sGis :i; :. '"' ::s :::s.. s;'" Combine all ingredients and blend we'll Shape into croque and pae in covered Bake 30 min in moderately hot oven recipe Serve with Mushroom Sauce adding luncheon beet Onn celery bowl bread peaches, and tea.
 Lamb Curry
 :Sts onion. ss;s 3:'ss:: lamb 4 ';s isi'S siiSs'' ShS ":E' the celery large until onions and enough at smm for about occa sRe s % I s sra FH @ Sne seye % & % juice, buttered chutney and deep-dish apple pie
 Lamb Rolls
 ' sI % milk ::' saa;:';a :s9 soup ss'e e.Esa minced onion 2 2 :xsI:sson'd vel: gravy into ecange nh thick Combine rest of ingredients except gravy snd 5 Snd % S RD en Ds 5 y rS place cut side greased baking Bake in hot of 5o with the recipe Menu suggestion Serve with baked potatoes buered string beans cranberry
The Waterbury Democrat., 1940-11-08

(30O degrees F) for 2 hours, or until tender.
 A very special way to serve a ham slice is on plank or fireproof platter.
The Waterbury Democrat., 1940-11-08

CENTER CUT SLICES OF HAM
 These may be cut thin or thick, acording to the amount you prefer and the way you intend to cook them.
 Besides the slices cut across the center part of the whole ham there are the ham slices cut from the butt end. The thrifty homemaker may find 1t to her advantage tc buy the butt end of ham and to have 1t cut into two pieces. One piece containing the ditch bone, can be cooked with vegetables. The other piece can be cut into single or double slices which have much the appear ance of the center cut slices and can be prepared and served in the same way.
The Waterbury Democrat., 1940-11-08
PIanked Ham Slice

fIankeu Ham Sllce
 thick slice ham
 6 slices pineapple
 Mashed sweet potatoes
 Cauliflower flowerets
 Set oven regulator to "broil." Cut the fat edge of ham slice in several places. Place ham slice on the broiler rack so that the top sur face is about three inches from the source of heat. When the top side is nicely Drowned, turn and let brown on the second side. When almost done, place on a wooden plank or fireproof platter. Arrange pineapple slices around the ham. alternating with cauliflower flowerets. Border with mashed sweet potatoes forced through a pastry tube. Dot sweet potatoes and cauliflower with butter and return to the oven to finish broiling the ham slice and brown the cauliflower and sweet potatoes.
The Waterbury Democrat., 1940-11-08

yeg hs s spese seekne pvebema ssn6 letter requesting Hiermsien wet CrekeF M eseev
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The Waterbury Democrat., 1940-11-08
n.v 7s Buy < YOUR MEAT Aov 7s Cook F
Ham Slices Delicious And EasyToCook
BroiIed or Praised, They Are Substantial Main Dish
 For Varied Occasions

MENU
 Grapefruit Juice Praised Ham Slices Glazed Sweet Potatoes Peas Fresh Vegetable Salad Individual Pumpkin Pie
 Coffee
The Waterbury Democrat., 1940-11-08

Wednesday evening members of the bowling team of St. Anthony's held their weekly game. The scores