davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1940-02-16

What is your favorite dessert? The
odds are two to one that it will be pie.
II o national survey were to be made
on this question, it Is pretty certain
that this popular form Of dessert would
lead by wide margin, not only among
men, but among women and children
as well.
While Il is true that Of all the hum
dreds of different kinds Of pies that are
known today, most homemakers limit
the list Of those they make most fire.
quently to five or six. However, there
Is one pie that would win first or sec
ond choice in most any home-you've
guessed it-cherry pie.
There's something about canned
cherries that makes them favorite in
almost any recipe in which they are
used. Their natural bright red color
adds to their eye appeal and their taste
and flavor are almost universally en-
joyed.
The month Of February is, Of course,
o most appropriate time Of year to dis
cuss cherries, for who could let this
month slip by without remembering
the incident Of George Washington
and the cherry tree?.
In spite Of the fact that pie is the
great American dessert, it is certainly
true that many homemakers do hesi-
tate to bake pies often. II the old say.
ing, otis as easy as pie" refers to it's
eating, then it's probably true, but
many cooks would hardly call the bak-
ing Of a good pie an easy culinary task.
Why is it that some cooks seem to
have no difficulty in turning ont the
most mountaineering pies and others
have such dismal failures? Is it the
fault of the ingredients, the method Of
preparation, or just lack Of knowledge
Of some Of the finer points Of good pie
baking?.
In q majority Of cases the difficulty
will not be found in the ingredients,
but rather in the method. In the prep
aration Of pie crust, too much handling
and too much water are the most FIRE.
quent causes Of poor crusts, providing,
Of course, ingredients used are standard
The Waterbury Democrat., 1940-02-16

Cream shortening thoroughly; add
sugar gradually Dreaming until light
and fluffy. Add well beaten eggs,
and chopped nuts; mix well. Blend
in melted chocolate. Sift remaining
dry ingredients, and blend in grad
ually with the creamed mixture.
Drop by teaspoonfuls on creased
baking sheet 2 inches apart and
bake in moderate aven $3.50 de-
grees F. 1912 minutes. Makes 30
cookies.
Put two cookies together sandwich
fashion with cream cheese filling.
Cream Cheese Filings
Strawberry Filling: Mash two g.
OF. packages of cream cheese with a
tablespoons Of strawberry preserves.
Orange Filing: Mash two 3-oz.
packages Of cream cheese with l
tablespoon grated orange rind and
three tablespoons of orange Juice.
Tutti Fruitti Filling: Mash two g.
OF. packages Of cream cheese with 3
tablespoons of chopped maraschino
cherries, and 8 tablespoons mara
schino cherry Juice.
Fruit Preserve Filing: Mash two
3-oz. packages Of cream cheese with
The Waterbury Democrat., 1940-02-16
Coffee and
Sandwiches

Sandwiches take a new lease on
life and appear all dressed up In
their Sunday best-for dessert or for
entertainingl Variations on a cream
cheese theme hold luscious big
chocolate cookies together, and are
the ideal companion to the newest
note in coffee-serving. Make your
coffee always the same-fresh every
time and served piping hot-bllt you
can vary the sandwiches that "go
with"-these ways:
Chocolate Cookie Sandwiches
IL cup shortening
ia cups sugar
2 eggs, well beaten
IL cup chopped nuts
2 squares chocolate, melted
ill., cups sifted flour
11-2 teaspoons baking powder
IA teaspoon soda
IA teaspoon salt
The Waterbury Democrat., 1940-02-16
Late Winter
Zestful Dishes
by BETTY RARCLAY

Canned pineapple gems, which are
spoon-size chunks cut across the
grain to bring out the best flavor,
add tang and zest to winter menus
Try them mixed with other fruits
topped with q spicy cocktail sauce
as an appetizer course or in q re-
freshing gelatin salad.
Gem Appetizer Cup
liza o.. can pineapple gems
8 grapefruit
avocado
8 stuffed olives
Wash and halve grapefruit. Pink
edge Of each shell. Lift out grape
fruit segments and remove men,
brane. Combine grapefruit sections
avocado, which has been cut In
cubes, pineapple gems and q little OF
the sirup. Chill well and fill grape
fruit shells with mixture. Garnish
each with a stuffed olive. Serve with
the following cocktail sauce which
has been chilled.
Cocktail sauce: Mix Ia cup to-
nnato catsup, tablespoons lemon
Juice, 1-2 teaspoon salt, 2 teaspoons
horse radish, Ia teaspoon Worces-
tershire sauce, dash Of celery salt.
Yield: 8 servings.
Jellied Pineapple Gems
package lemon favored gelatin
Ia cups hot water
1-2 cup sirup, drained from gems
tablespoons lemon juice
Few grains salt
LILA OF. can pineapple gems,
drained
cup finely diced celery
tablespoons chopped pimiento
Lettuce
Fruit salad dressing
Dissolve gelation in hot water. Add
pineapple strip, lemon juice, salt.
Chill until 1t begins to thicken. Mix
In the pineapple, celery and pimien-
to. Pour into six oiled individual
molds and chill until firm. Uninold
on lettuce leaves; serve with fruit
salad dressing.
Yield: 9 servings.
The Waterbury Democrat., 1940-02-16
ROaStS That
Are Different

Eue the company meal paTtlcu-
harry, Q roast q without Q doubt the
most usual choice. because It makes
q meat dish which everyone likes,
and because e e easy to prepare
and serve. But have you ever
stopped TO think there are several
kinds Of ruasts and that you need
not always have the same kind? The
leg Of lamb, the standing rib Of
beef and the pork lotn are the
usual choicse for company roastS
and deserve the popularity that
they have for they make excellent
roasts which ere tender and DELI
ciOus, but for the sake Of variety, 1t
Is Q good idea to explore the other
possibilities now and then. So Inez
8. Wilson, home economist, sug-
gests Q few other cuts which can
be used In many ways for either the
company or family meal.
Cushion Style Lamb Shoulder
The cushion style lamb shoulder
Is q meat cut which deserves special
mention. It makes o very attrac-
tive roast which Is tender and well
favored, and when the bone Ii re-
moved, It Is easily carved and
served. It may be boned and rolled,
or 1t may be left nat ready for your
favorite Stufdng.
The cushion style lamb shoulder
Is cooked In exactly the same man
ner as any other roast. It Is placed
on rack in an open roasting pan,
and cooked uncovered In o slow
oven (300, degrees F. until done. A
roast which Is boned requires slight
~ longer cooking time per pound
than does q roast which has the bone
In place. SO for q boned lamb shoul-
der, allow forty to forty-flve minutes
per pound for roasting.
The stufnng used for Q lamb
shoulder may be one Of any number
Of kinds, and II you are looking for
variety with roastS, here is q splen-
did way to obtain it-merely by u.s.
ing. Q different stuffng. For In
stance, how about o pineapple
stuffng?
Pineapple Stunning with Lamb
Shoulder
. cups bread crumbs
/ small can crushed pineapple
q tablespoons minced onion
q tablespoons melted butter
Salt and pepper
Brown the onion In melted butter
until tender. Add bread crumbs
and brown slightly, then add salt
and pepper and drained pineapple
Fill cavity in lamb shoulder with
this stufnng and sew or skewer the
edges together. Roast as described
above. :
Cushion Pork Shoulder
A fresh picnic shoulder Of pork
may be boned and stuffed Just as
the lamb shoulder described above
An apple stuffing Is good choice
with pork, so Is o dressing in which
orange Juice Is used as the liquid
For further variety, why not
score the fat on top Of cushion
style pork shoulder after roasting
In the way that smoked cuts are
often treated? Rub the outside
with mixture Of prepared mustard
and brown sugar and return the
roast to the oven for Q few minutes
to brown.
The Waterbury Democrat., 1940-02-16

and the baking Is done accurately. All
pies should be started in hot oven
from 425' to 450'-a allow them to bake
at this temperature from 10 to Is min.
utes, then reduce heat to proper temp
erature for baking the filling Of the pie.
This rule holds true even in the baking
Of custard pies. Meringues should be
baked in a moderate or slow oven about
3000 for 20 to 30 minutes. This slow
baking insures q firm but tender
meringue.
There is probably no other fruit that
offers so much variety in pies as does
the cherry, and, fortunately. the canned
sour pitted variety, the kind most often
used by homemakers, are available the
year round. Too many homemakers
are content to prepare only the old.
fashioned cherry pie, not realizing how
many delicious kinds Of pies can be
made with canned cherries. For ex-
ample, have you ever tried any Of the
following pies: cherry meringue, cherry
cream, cherry custard. cherry chiffon,
cherry tarts and cherry turnovers?
A reputation for clever ideas will
follow the homemaker who serves this
luscious cherry cream pie. One bite
tells the whole delightful story.
Cherry Cteom Pie
cfssm Flllins,
u cup sugar 2 cups milk
~, aor. 3egg yolks, slightly
I" 'o'' Aou' beaten
v tsp. salt 2tps. vanilla
Combine sugar, -four and salt in top Of .
double boiler; add the milk and egg yolks,
mixing well. Cook over rapidly boiling water
for 10 minutes, stirring constantly. Remove
from fire and cool slightly. then pour into pre-
baked pie shell.
Cherry oless:
Q cups sour pitted cherries Il No. . can
~ cups cherry juice
cup sugar
" cup corn starch
Drain juice from cherries and heat to boiling
point. Combine sugar and corn starch, add
enough cold water TO make Q smooth paste.
Pour this into the boiled cherry juice; continue
cooking until mixture boils for minutes and 10
smooth and thick. Allow to cool slightly. Pour
this mixture over the cream filling already In
the pre-baked pie shell This pie may DO top
ped with either d meringue or whipped crear'
The Waterbury Democrat., 1940-02-16
DESSERTS THAT co WITH FISH

COnsrast meapnning
We eOOrs catch the the
crisp add eating enjoyment Last
but contrast IN davcs too Sharp foods with
turkey o. chicken that's Why we find lemon wedges gsrnish
for kinds Of ashland it's why Lemon Pie b favOre Fish
Day dessert
But may always make Lemon Pie here
finishing touch to Q 81 dinner:
LEMON CAKE DESSERT
u asp aM-pmpOse Aom Juice Of lemon C4 cup)
Grated rind Of hmOn
az tspl
Silt -four once before measuring Silt together -four sugar
ss Asd oe n .na e e% 1s a sat sgs ns o
MIXTURE and mix well Fold the st beaten whites Pour into
shallow butered baking dh or inches IN diameter set
TOO minutes IN moderate oven 800 r This viii servings
LEMON sCHAUM TORTE CANCEL PIED
nerms0' Sh'n Lemon cust.rd Filing Fir Mn'Dpme e's'"
Spread which been whipped until st6 over
Merngue with cooled custard Filling
with remaining whipped Chill refrigerator for "a hours
Serve In wedge shaped pieces like pie
MERNGUE SHELL
tsp Of tartar
egg whites until fothy Add Of tartar and continue
beating meringue stiff and glossy Spread
well CREASED and Toured deep 9nh pie in cake with
the first f. finish
baking Remove mernue from Immediately when taken from
TO prevent sticking.
LEMON CUsTARD FILLING
egr. yoYks tbsp lemon Juice
= tsp. grated lemon rnd
egg yons double boiler until thick lemon:
eoed Beat gradually Blend in lemon juice and grated
lemon d Cook hot water until thick Is to mnutes stirring
constantly.
!,
The Waterbury Democrat., 1940-02-16
LAMB CHOPS WITH ORANGE

LAMB CHOfS WITH OkSANUE
6 lamb, veal or pork chops
Melted butter
Sliced oranges
Salt, pepper and paprika
Trim fat from thick chops and
dip in melted butter. Oil broiler
well and broil chops 8 minutes.
Turn and place a thick slice Of
peeled orange on each chop. Broil
8 or 10 minutes longer. Sprinkle gen.
erously with the seasongs. Serve
hot.
VANILLA COCONUT TARTS
1 recipe Vanilla Pudding
IA cup cream, whipped.
+ / cup shredded coconut, toasted
baked tart shells.
Prepare Vanilla Pudding as d.
rected on package. Chill. Fold
whipped cream and ga cup coconut
into chilled pudding. Fill tart shells
and sprinkle with remaining IA cup
coconut.
Bo-Peep's Party Pudding
I rennet tablet
/ pint milk
l teaspoon vanilla
l tablespoon cocoa
tablespoons honey
IL cup heavy cream
/ IL cups crisp rice, corn or wheat
flakes
Set out individual dessert dishes.
Dissolve 1 rennet tablet in a table,
spoon Of cold water. Mix 3 table,
spoons honey and cocoa to smooth
paste. Heat slowly to boiling, stir
ring constantly. Make rennet-cus-
tard according to directions on
package, substituting honey and
cocoa mixture for sugar. Then chill
In refrigerator. When ready to serve,
top with honeyed whipped cream
and cereal flakes, made by whip
ping the cream and then mixing IN
a cup or cereal flakes and 2 table
spoons Of honey. Garnish top with
flakes.
Rhode Island Waffles:
1 cup flour
teaspoon salt
az teasps. phosphate baking
powder
tbspS, sugar
Y cup yellow corn meal
1 egg
cup milk
tbsps, mazola
Sift flour, salt, baking powder,
sugar, and corn meal together. Add
unbeaten egg and milk; stir quick
ly and lightly until mixed; stir In
mazola. Follow manufacturers de
rections for making waffles, or pour
heaetd waffle iron. Close the iron
and leave 1t closed until steam no
longer escapes between the two
halves. Serve with butter and syrup.
The Waterbury Democrat., 1940-02-16
PEPPER-UFPER FOR COLD
MEATS

A relish you'll relish Is q mixture
Of pickles, beets and cabbagel Miz
it well, pile 1t in lettuce cups and
place around your cold meat platter
Or, serve with hot meats; it's crisp
as q Yonkee twang.
Crispy Relish:
2 cups finely shredded cab
bage
Y cup chopped pickles
cup diced celery
French dressing
Y jar Il cup) Julienne beets
2 hard-cooked eggs, sliced
Combine cabbage, pickles and eel
The Waterbury Democrat., 1940-02-16

using g. GOOD many remnants VI
food from previous meals, without
in the least betraying their origin.
For example, this menu:
Cream Of Corn Soup
Salt Waters
Potato and Egg Salad
English Cream Scenes
Baked Apple With Cream
Tea-Milk
There Is an opportunity there to
use leftover corn, with seasonings
of chopped celery, onion and pars-
lev, for the cream Of corn soup;
cold boiled potatoes as the foun-
dalton of the salad; perhaps baked
apples that have been prepared
the day before and served while
still warm for yesterdays dinner;
ton milk or cream remaining
from breakfast or the previous
day. That luncheon could be as
sembled at q cost so small 1t hard
ly pays to compute 1t. And the
same Is true Of this menu:
Cream Of Spinach Soup
Celery au Gratin
Potato Cakes
Sliced Cucumbers
Toasted Graham Mullins
Floating Island
Tea-Milk
A cupful Of spinach from the
dinner vegetable served the night
before: the larger, tougher stalks
of celery cut in half-inch pieces,
cooked In boiling sailed water,
drained and prepared au gratin,
and served with potato cakes
made by whipping up an egg and
adding it to leftover mashed po-
tato, forming the pulp into little
flat cakes and frying them In hot
butter. There Is perfectly bal
anced luncheon, assembled from
what, standing in the refrigerator,
might seem to be but ilnappetiz-
ing bits Of food Of no great use
to anyone.
Potato PURGE
Sausage Cakes
Rice Griddle Cakes
Honey
Stewed Dried ApricotS
And that one, too, is Of the same
type !. potato soup made from
cold mashed potatoes, well sea-
soned with two tablespoons OF
minced onion softened In butter
with two tablespoons finely
chopped green pepper, plus milk.
seasonings and garnish Of minced
parsley.
If you would like q few more pre-
tentious menus which are never
theless economical, I suggest these:
Cream Of Pea Soup
Chicken and Mushroom In Patty
Shells
Julienne Carrots
Baked Pears
Ccrnmeal Parker House Rolls
Tea-Milk
Cream Of Onion Soup
Escalioped Oysters Tomato
Ketchup
Corn Sticks
Grapefruit Salad
Tea-Afilk
peel Cor orange Y
marmalade)
2 cups sugar
y teaspoon salt
teaspoons cinnamon
teaspoon cloves
teaspoon ginger
Combine ingredients and seal IN
Sterilized Jars or make into pies,
adding Ia cup melted butter 70
aanh mia
The Waterbury Democrat., 1940-02-16


and quite an
9th er to see
that they do not
lose goodness or
nutritive value
because Of that
decision.
with tina t
thought In mind
I have compiled
q n u m b e r Of
well !. balanced
lulacheolas which
are capable of
The Waterbury Democrat., 1940-02-16
Tested
NCRAPPY ECRAPLE

! onion
I carrot
la green pepper
/ cup yellow corn meal
/ tablespoon salt
3 l-2 cups boiling water
! cup chopped peanuts
mazola for frying
Mince onion, carrot and green
pepper (medium sized Ones). Add
corn meal and salt to boiling water
slowly, stirring constantly until
thick. Add minced vegetables
Cook over hot water / hour then
add peanuts. Pour into oiled LOAF
pan, chill. When cold, slice and fry
in mazola until brown. Serves 8.
The Waterbury Democrat., 1940-02-16
EGG CURRY FOR LENT

EUU CO6n1 TVN AENA
2 tablespoons butter
2 tablespoons flour
1 teaspoon curry powder
1-8 teaspoon paprika
1-2 tablespoon finely chopped
onion
la teaspoon salt
! 1-3 cups scalded milk
4 hard-cooked eggs
! cup cooked rice
Cream the butter and flour to-
gether. Add the curry powder,
paprika, chopped onion and salt.
Stir well, add the scalded milk and
cook until mixture thickens. Chop
the whites Of the eggs and add them
with the cooked rice to the above
mixture. Serve in. patty shells and
garnish with grated yolks of eggs.
The Waterbury Democrat., 1940-02-16

~ tablespoons Of drained chopped
preserves-pears, figs, plums, or APP
| ricots.
The Waterbury Democrat., 1940-02-16

Iery. Add French dressing, tossing
lightly with q fork until blended
Add beets Just before serving md
toss lightly. Garnish with eggs and
serve with additional dressing IN
bowl or In lettuce cups. Serves 8.
Spicy French Dressing:
y cup catsup
Y cup mazola -
Y cup vinegar
Juice Of lemon
tbsp. finely minced onion
Y cup sugar
teasp. salt
l teasp. paprika
Mix all ingredients together in
glass jar. Screw cover onto jar; y
chill. Before using shake dressing
in jar until ingredients are blended.
The Waterbury Democrat., 1940-02-16
Low Cost
Luncheons

BY EDITH M. SHAPCOTT
It is one thing to decree that
luncheon menus shall be made up
Of left-oYerS and inexpensive foods
The Waterbury Democrat., 1940-02-16
Tip TOP Meat PIE

Cube left over meat or fowl. Add
cooked left over vegetables If de-
sired. Combine with stock or con
densed soup. Add minced onion or
green pepper II desired. Put in cas-
serole and cover top with baking
powder crust h-inch thick (made
as follows) and bake in hot oven
'(450 degrees F. until done.
TOppers:
2 cups flour
5 teasps. phosphate baking powder
/ teasp. salt
2 tbsps. butter
e to / cup milk
Nix dry ingredients; sift twice,
work IN shortening: add liquid
gradually. Mix with knife to soft
dough. Toss on Toured board, roll
out to 1ksinch thickness.
Lemon AEincemeat
makes quart Filling for 2 pies)
y cup lemon Juice
cup raisins. scalded,
drained and chopped
cups finely chopped
apple
= cup chopped nuts
y cup cazidsed grange
The Wilmington morning star., 1940-12-22
By SUSAN 1DEN
Executive Secretary North Carolina
Federation of WOmen's Clubs


Executive Secretary North Carolina
Federation of Women's Clubs
Merry Christmas and a happy New
Year to the North Carolina Fedora.
ton Of Women's clubs, to club WON.
en- every where. May it be a season
OF thanksgiving that here in Ameri.
ca we may still have a Christmas of
Peace and Good Will.
Every where club women are
working for Christmas for the poor
the down and out. Many clubs are
filling Christmas stockings ano
sending baskets to the poor. Music
departments are busy with Christ.
mas carols. 1t is altogether a busy
time and a joyous time in the clubs
With the legislature and the in
auguration Of a new governor just
ahead of us the club women are look.
ing forward to a busy winter and
spring. The State Federation Of
Women's clubs is a member or
~ganization of the legislative council
OF women and will give it's support
to work of the organization.
Organizations belonging to t h {
council are: North Carolina Con.
ference of Social Service, State Fed.
GRAFTON of Women's clubs, North
Carolina Business and Professional
Women, State Nurses association
Women's Missionary Society of the
North Carolina Methodist church
Women's auxiliary of the Protestant
Episcopal church Of the North Caro-.
lima Diocese, Woman's Christian
temperance Union, North Carolina
association of Jewish Women, and
the North Carolina association OF
Superintendent of Public Welfare.
Mrs. J. H. Highsmith is president
OF the council; DR.. Ellen Black
Winston is first vice-president; Mrs
W. T. Bost, is second vice-president
and Mrs. Charles Doak is secretary
and treaurer. Mrs. Carl N. Sanford,
OF Raleigh, has been elected execu.
tive secretary during the term OF
the legislature. She will promote the
bills and work for their enactment.
Among the measures which the
legislative council is committed to
support and work for are: RAISING
the compulsory school attendance
age from IA to 16 years; a compre.
hensive State minimum wage and
maximum hour law in conformity
with the federal law, a state sup.
ported nine months school term, pro.
lection of young men called to mil.
ltary service by prohibiting the sale
OF intoxicating liquors in training
camps and territory adjacent there.
to-, state aid for extending public
library service provision for an in
The Wilmington morning star., 1940-12-22
Saturday Hours
8 A. M. to 3 P. M.
DIAL 331l

Greensboro, arrived Saturday
afternoon to spend the holidays
here with her parents, Mr.. and
Mrs. R. T. Presson.
Ray H. Bridgers, student at the
University of North Carolina, is
spending the holidays with his pa
rents.
Worth Sprunt, student at Har-
ward Medical school, arrived this
morning to spend the Christmas
vacation here with his parents, Mr..
and Mrs. Walter P. Sprunt.
Bar Sprunt arrived FMS morning
to spend the Christmas vacation
here with his parents, Mr.. and
Mrs. Walter P. Sprunt at their
home on North Third street. He
has just retuned from the nava.
reserve cruise aboard the S. S
New York. 3
Ensien and Mrs. Calder Atkin.
son, OF Anacostia, D. c., arrived
Friday to spend the holidays with
Ensign Atkinson's mother at he1
home on North Third street.
X II X
Miss Mary Nesbit, who attends
Mary Washington college. is spend.
ing the holidays at her home in
Sunset Park.
Bill McGirt, student at D k G
university, is spending the holi.
days in the city with his parents,
MI. and Mrs. w. A. McGirt al
their home on Market Street road,
Miss Antoinette Maultsby, Of
Washington, D. c., is spending the
holidays with her parents, Mr.. anc
Mrs. T. E. Maultsby, 1O2 NORTH
Fifth street.
Mrs. Lander Bishop, of Trenton
N. j., and Billy Bishop, of New
port News, Va, arrived Saturday
to spend Christmas with their sis
ter, Mrs. Rosie Bedside at he1
home on Nun street. Mr.. Bishop
will arrive Monday.
4 X \
Miss Margaret R. White, of New
York, will arrive Christmas morn
ing to spend the holidays with hel
parents, Mr.. and Mrs. L o e |
White.
Harry H. Tabb arrived Saturday
The Wilmington morning star., 1940-12-22

Mr.. and Mrs. Max J. Diemer, Of
Baltimore, are expected to arrive to.
day to visit their brother and sis
ter, Mr.. and Mrs. J. W. Jackson at
their home in Brookwood.
The Wilmington morning star., 1940-12-22

from Richmond, Va, to spend ..
Christmas holidays with his M
ents, MIR. and Mrs. S. Bruce MA paf'
Avery Low, Jr., student at o..
gia Tech, is home for the bo, usoF'
and is visiting his parents. ''S'
Mrs. R. W. Davis and u,rea CIV.
OF washington, D. c., will arr u4s'
today to visit Mr.. and Mrs t .
Bruce Tabb at their home on NJ. J.
ket street through the bolid," n.'E'
Mrs. E. W. Fonvielle, who
been spending the past tbr 1aS
months in Decatur, Ga. is ni''
ing her son and daughter-irIIsa" '
MIR. and Mrs. E. Moseley Fonvia a|'
at their home on Grace stroot
Mrs. H. H. Norris and son, Ho,m.
Jr., of Asheville, are expected ~
rive today to spend the HOLIDAYS v M
friends and relatives mere.