davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1941-11-27
Christmas Candy

Christmas isn't Christmas without home made candy. Make some for the family, of course; but also pack age 1t in small, attractively bound boxes, to give as small "flll-in" re- membrance gifts for your favorite hairdresser, or for the families Of your laundryman, milkman and other tradesmen who serve you.
 Candied Orange Peel
 4 thin skinned oranges
 cup sugar
 + cup water
 Wash and dry oranges. Remove the peel in quarters from stem to blossom end. Cover with cold wa ter, bring to boiling point and sim mer in porcelain enameled sauce pan until soft. Drain, Scrape of white portion. Cut rind into thin strips lengthwise. Make a syrup of the sugar and water, let boil until 1t threads. Add orange strips and boil five minutes. Drain and roll in fine granulated sugar.
 Apricot Slices
 cup dried apricotS
 1a cup raisins
 Ii cup shelled walnuts
 1s tsp. salt
 1/3 cup confectioners sugar
 Mix apricots, raisins, and wal- nuts in porcelain eflameled mixing bowl. Put them through food chop per. Add salt and sugar. Mix well. (Ig 1t seems dry, add lemon juice.) Mold into Q roll and dust with sugar. Let stand 3 hours, then slice.
The Waterbury Democrat., 1941-11-27
It's Patriotic
 To Eat We'll
By DOROTHY GREG

Eat well and wisely, we're told. It's your patriotic duty-and never was duty more pleasant. Good food. we love it
 When We chase down the all i'm. portant vitamins and minerals we're in for a pleasant surprise, too. We find they're abundant in our tav- orlte foods-such things as tomato juice, pork chops, smoking baked potatoes, fresh cold salads, juicy fruits and milk.
 Take Vitamin c, for instance. This is the vitamin that helps build and maintain beautiful teeth and strong bones and increase resistance to infection and disease. Well, one of the richest sources of Vitamin c is tomatoes - tomatoes fresh, tomato juice, tomato soup, canned tomatoes. We must get our supply of Vita min 0 every day. So in planning the days meals include some foods that are rich in Vitamin o. A nice tall glass of tomato juice for break fast will turn the trick ard, cold and delicious, tomato juice sparkles up any meal.
 Tomato products are likewise @ rich source of Vitainin A, the vita min that helps insure good vision and also helps protect Us from colds. Science tells us, too, that the older we get the more Vitamin- A we re- quire.
 Making generous use of tomatoes and tomato products both fresh and in cooking is therefore one good way to add these important Vitanins A and c to our diet. For example:
 Baked Stuffed Meat Roll
 1la pounds beef, ground
 F pound fresh pork, ground
 teaspoon salt
 4s teaspoon pepper
 can condensed tomato soup Combine ground beef, ground pork, seasonirgs and the tomato soup (just as 1t comes from the can), then mix well. Turn meat onto waxed paper and pat or spread meat into a layer inches wide and IA inches long. Cover meat with Bread Stuff1ng," roll lengthwise like a jelly roll. Place in buttered baking pan and bake in moderate oven (350o) for one hour. Serve, garnished with carrots and peas. Serves 6-8.
 Bread Stuffing
 3 tablespoons butter
 4 tablespoons onion, chopped
 3 cups soft bread crumbs (2-3
 old bread)
 teaspoon salt
 Pinch of pepper
 A teaspoon thyme or sage
 egg, beaten
 Cook the chopped onions in the butter until soft and yellow. Then combine all the ingredients and mix well. Spread this over the meat.
 Praised Pork Chops
 2 tablespoons shortening or
 fat
 6 pork chops
 teaspoon salt
 Pinch of pepper
 iia cups tomato juice
 i2 cup water
 1 tablespoon brown sugar
 t teaspoon cinnamon Melt shortening in heavy skillet. Sprinkle pork chops with salt and
The Waterbury Democrat., 1941-11-27
With Bacon Gravy
 New TwOSOme

Liver and bacon IS a meat cosn- bination that ranks high in popu- larity. Here's a variant of that ever- popular duo that is mighty tempting --slices of liver Drowned to turn. served with Q savory bacon favored gravy flon piping hot biscuits end garnished with crisp bacon.
 The liver Is seasoned and then rolled in flour to give it Q delicate coating when fried. Bacon fat is used for frying--then the rich, creamy gravy is made right in the same slillett 90 that all the inflni- tesirnal browned bits and flavor goodness is retained. Next time you schedule liver on your menu, serve 1t with Bacon Gravy--its' . two- some your family will 90 for
 Liver with Bacon Gravy iM lbs. liver, sliced
 Salt and pepper
 1-S cup oflur
 x cup bacon fat Ia cups boiling water 3 cups irradiated evaporated milk
 Sprinkle liver with salt and !pep- per. Rol l in flour and brown slow- ly on both sides in the hot fat. Re- move liver, all the 1-3 cup flour Co fat remaining in pan, Q little salt and pepper, and stir until smooth More fat may be needed to blend smoothly. Add water gradually. Stirring constantly, boil until mix ture begins to thicken, then add milk and continue cooking until thickened. Serve on hot biscuits which have beenu split. 0arnish with shoes of crisp bacon. Yield: 6 servings.
 Biscuits
 2 cups flour
 { tsp. baking powder
 M tsp. salt
 l-3 cup cold shortening
 1-S cupp cold water, mixed l-S cup irradiated evap, milk and l sift flour, then measure. Resift with baking powder and salt. Out shortening into flour. Add diluted milk and mix quickly but thorough ly. The dough should be soft. Turn onto a fioured board. Knead about 4 minute. Roll to S-8 inch thick ness. Cut and place on baking sheet. Bake in a hot oven (450 de- grees F.) about 1 2minutes. Yield: z to 1 2large biscuits.
 Liver with Bacon Gravy and hot biscuits is 6 main dish packed with lusty nourishment. Liver Is espe. cialiy rich in iron which IS 50 apt to be lacking in our dietary. Bacon Gravy made with irradiated evapo. rated milk is superbly creamy arlc smooth and rich in whole milk nu. trients plus extra vitamin D. Ant nowadays with enriched flour, bis cults take on new nutritioal t1i' portance, too.
The Waterbury Democrat., 1941-11-27

To be a good cook is still one of @ne proudest achievements of the tiomemaker, but the definition Of a good cook has changed somewhat as our knowledge of food has ir1- creased. The homemaker who wins that title today must know how to plan a we'll balanced meal and how to prepare the essential foods ac- cording to the right method, and to combine them into harmonious menus.
 For instance, a hearty, substar1- kial meal, including a beef pot-roast, brown, juicy and deliciously tender, baked squash, and radishes and other uncooked vegetables or a green salad is packed with health giving nutriments. That's the persent-day idea of good living, rather than a long and elaborate menu of "fussy" foods. With fruit or fruit salad, bread and butter and milk, you have O meal which provides most of the food essentials for the daily needs of adults and children alike.
 A Thriftier Cut
 Moreover, pot-roast of beef is one of the thriftier cuts, and the vege- tables and fruits should be chosen from among the many which are in season and plentiful in the market.
 The pot-roast of beef pictured is Q cut from the chuck, section which is less tender but high in nutritive value and fine in flavor. There is relatively little waste.
 Tn buying a pot-roast, remember that 1t is thrifty idea to purchase e large enough amount so that there will be Q good supply for second or third meal. There are attractive ways to serve the leftover portion
 TThA secret of success in cooking a pot-roast is to brown 1t well, add a very little liquid and cover it closely 60 that it cooks chiefly by steam. And cook 1t slowly, at sim mering temperature. 46e.
 For variation, the pot-roast car be given additional flavor by means of the liquid in which 1t is cooked
 Beef POt-Roast with Horsradish
 Select three or four pound chuck not-ruast. Season with salt and pep per. Brown well on all sides, add ing two tablespoons of lard to the kettle, If necessary. When nicely browned, spread the surface of the meat with drained horSeradish. Add 1 cup water and cover closely. Cook ct a sinmering temperature until the meat Is tender. Turn the meat once or twice so that 1t will cook evenly. Thicken the liquid and add water for the gravy.
 Vegetables may be cooked with a pot-roast. Take care not to over- cook them.
 Pot. Roast with Vegetables
 Brown the meat in hot fat. Ado
The Waterbury Democrat., 1941-11-27

 secured easily. With these four in- gradients and very little effort - you can prepare one of the most delightful little surprise" desserts imaginable.
 But you had better make plenty, for the demands for seconds" will be numerous.
 peppermInt Lime Mousse
 1 package lime.favored gelatin; 1M cups hot water; 2 cups cream, whipped; x cup crushed pepper mint stick candy.
 Dissolve gelatin in hot water. Chill until cold and syrupy. Fold in whipped cream and candy. Turn into freezing tray of automatic refrigerator and let stand 8 to 4 hours, or until frozen. Serve in chilled sherbet glasses. Makes 1 quart
The Waterbury Democrat., 1941-11-27
DOn'tOverlOOk
 The Cranberry

Cranberries are now in season and here are several new recipes. Crar- berry Nut Cohbler Is 6 substantial, stick -to- the-ribs pudding for hearty fall and winter appetltes.
 Cranberry Nut CObbler
 cups sugar
 cup water
 cups q pound) fresh craa.
 berries
 F cup chopped walnutS
 Grated rird 1 orange
 2 tablespoons butter
 cup flour
 2 tablespoons sugar
 teaspoons baking powder t teaspoon salt
 2 tablespoons shortening
 6 tablespoons milk
 Heat sugar and water to boiling point; add cranberries, walnuts, orange rind and butter and let stand while mixing biscuit dough. Sift dry ingredients together; blend in shortening and add milk. Roll out dough to l-4 inch thickness. Fill individual baking dishes (shal. low cuStard cups, rarnekins or deep dish pie diShes) with cranberry mix- ture. Cover each with round of biscuit dough. Prick holes in top of each to allow steam to escape. Bake in very hot oven-450 degrees F., about IS minutes Serve with cranberry hard sauce. Makes cobblers in deep dish pie dishes.
 Cranberry Hard Sauce l/3 cup butter
 cup confectioner's sugar M cup chopped fresh cranberries
 1 tablespoon cranberry syrup
 (fron cobbler hlling)
 Cream butter until soft; gradually blend in sugar. Add cranberfies and syrup and beat until light. Chill. Makes about 3.4 cup sauce.
 For blaze of glory, serve Cran- berry Glaze Cake, an upside-dow1 cake that's brilliant red berry top ping stimulates the appetite with It's hue and tangy taste.
 Cranberry Glaxe Cake 1 cup sugar 1 tablespoon cornstarch
 # cup boiling water 2ls cups fresh cranherries 1/3 cup shortening
 E cup sugar (additionaO Il egg, well beaten
 Grated rind of lemon 1h cups flour 2 teaspoons baking powder h teaspoon salt
 # cup milk
 Blend sugar with cornstarch; add boiling water and cook until slightly thickened. Add cranberries and let stand while mixing cake. Cream shortening and additional sugar to- gether; add beaten egg and lemon rind. Sift dry ingredients together add alternately with milk, to cream ed mixture. Pour cranberrieS into greased 8-inch pan; cover with cake batter. Bake In moderate oven 375 degrees F., about 35 minutes. Cool slightly; turn upside for serv. ing.
The Waterbury Democrat., 1941-11-27

one small onion, sliced. Season with salt and pepper. Combine 1 cup hot water and 1-2 cup catsup. When onions are slightly brown, add small amount of water and catsup mixture, cover tightly and let simmer slowly. Add more liquid when necessary. Allow 45 minutes per pound for cooking the meat. After 45 minutes, before the end of the cooking time, add peeled pota- toes.
The Waterbury Democrat., 1941-11-27

pepper and brown on both sides. Pour tomato juice and water over the Drowned pork chops, bring to boil, cover and cook slowly 25-3o minutes; then add brown sugar and cinnamon and continue cooking IS minutes longer or until chops are tender. Serves 6.
The Waterbury Democrat., 1941-11-27
Tested
 Recipes

Cran-BFAn MUfAnS
 i cup chopped raw cranherries 2 tbsps. shortening
 i-4 cup sugar
 1 egg
 1 cup bran cereal
 3-4 cup milk
 1 cup flour
 Ia teasp, salt
 2i-2 teasp. baking powder Blend shortening and sugar thor oughly; add egg and beat well stii in bran cereal and milk; let soaE until most of moisture is taken up Sift flour with salt and baking pow der: add to first mixture along witf crarberries and stir only until foui disappears. Fill greased mutFin par 2.3 full and bake in moderately ho' oven (4o0 degrees FL about 30 min utes. Yield: l2 mufans a 1.4 Inches in diameter).
The Waterbury Democrat., 1941-11-27
FRUIT CAKE TIME AGAIN
oms Service Department

FRUT CAKE TlME AGAIN N high began thinking Christmas Cakes cranberry sauce Wed feel lost we didn't have our usual fruit cake oer the friends come ealing a this happy of the year juicel makes our hospitality much gracious
 Economical Fruit Cakes
 g by an let's have fruit cake for the holidays ono cakes hospitality De just sslOus and friendly with inexpensive fruit cake with
 INEXPENSIVE FRUIT CAKE 1M large seeded raS@S siied all purpose AOur m s:es s:1A d. Ts1s'" ta :a in S s"S9 :S.n P :S 1.m pieces) 1 tsp cloves cups boiling N tsp salt tbsp shortening
 d simmer gently minutes Cool s four soda spices and together Stir into cooled mxtureaddng nut (mxed with little 1M hours n . Oven S250 F.
 May Be Added If Desired
 cakesup . you add mixed candied fruit with the nuts.
 INEXPENSIVE ENGLISH PLUM CAKE sap shortening tAalf butter IF cups milk .u,.... 1M sugar cups Sultana raisins cups sa al. purpose aour cup chopped erOn or eandied 2 tsp. baking powder orange peel shortening sugar gradually until fluffy gend in welbeaten eggs four powder together rest alternately net Add fruit Pour into wersased and foged s inch tube BenteT and bake hours moderate S6O0 F.
 To Store Fruit Cakes
 We make fruit cakes weeks ahead of time that they % a aS sssTss $ E. i saHs cake S ssss 6' & S % .n cakes cool wrap cloths soaked in grape aesr than wss the cloths be soaked from time % time ;. ,-, , |. Al, =. - IA. ,.. e us V o SDe Do not place tho fruit ces directly on the cake And bs change them frequently to prevent mOding zee have any speolaa pFebles requesting
The Waterbury Democrat., 1941-11-27

zee have any speee probm requesting gsralen en nelg You will naonsi N &Aaa snsaaa seHs stamp e eevef psasaaa
The Waterbury Democrat., 1941-11-27

appear SlBnt, smell, taste, di. gestibillty an d nourishment.
 ou av 0 whipped cream, gelatin and hot water available. A few sticks oG ? e p p I m 1 n t aA ANY ~.a aw AA
The Waterbury Democrat., 1941-11-27

Cranberries are now in season and here are several new recipes. Gran. berry Nut Cohbler Is 6 substantial, stick -the-ribs pudding for hearty fall and winter appetites.
The Waterbury Democrat., 1941-11-27
Better Prepare For
 "Seconds"!

C-By Frances Lee BdrtoN -1 TT is not necessary to labor long,
 or spend excessively to furnish a dessert dish with e five.point
The Waterbury Democrat., 1941-11-27
Thrifty Cuts of Beef Rich in Food Value
Good Cook Should Be
 Able to Plan We'll Balanced Meals
DINNER MENU AND DAILY FOOD NEEDS Mushroom Soup Beef POt-ROast
 Mashed Potatoes
 Baked Squash Radishes Carrot Sticks Celery Stewed Fruit Cookies Coffee MIX

To feed your family a nutri- tionally adequate diet, simply include in each days meals the following foods: Meat, milk and other dairy products, eggs, vegetables, fruits, whole grain or enriched bread and cereals, and butter or vita min A oleomargarine. Using sufficient of these will assure a supply of the essential food clements.
The Waterbury Democrat., 1941-11-27

Casserole Of salmon 2 cups hot cooked spaghetti or
 rice
 lib can salmon broken In large
 pieces
 1.4 teaspoon salt
 i-8 teasp. pepper
 2-3 cup mayonnaise
 1.3 cup water
 Buttered bread crumbs
 Place alternate layers of spaghetti and salmon in greased casserole. Place in pan of hot water. Bake, covered, in hot oven (400 degrees F.) about IS minutes. Add salt and pepper to Tnayonnaise. Gradually add water, stirring after each addts ton until smooth. Pour over con- tents of casserole and top with but. tered crumbs. Bake, uncovered, about IS minutes longer; if over. cooked, sauce will curdle. Serve i1n- mediately. Yield: 0-0 portions.
Evening star., 1941-06-29

MICHIGAN PARK DUPLEX
GIG Quincy st. N.E.-S38.50.
Modern apt. rms. kit. dinette. bath,
screened porch and fenced-in rear yard
basement.
,aoo FLOYD z. DAVIS CO.
Evening star., 1941-06-29

COLORED-AVAuABL AUG. lst
rooms. kitchen and bath; REFRIGERATOR
and utilities furnished: $40 to S4250.
25 NJ ST. NV
A. S. GARDINER g. CO.,
1881 St. NV. MA. o334
Evening star., 1941-06-29
IN BROOKLAND.

THE KEARNEY APT,
$40 18th ST.. e. corner bldg, all outside
rooms cool for summer. large rooms.
Kitchen, tiled bath and shower rents S45
month; refrigerstior on house current:
ADULTS only; open and lighted ewes, see
lanitor
Evening star., 1941-06-29

400 WILSON LANE. BATTERY PARK. ND.
-Center-hsll Colonial, bedrr1s, . baths,
garage. large, Well-landScsped lot. CORY.
all facilities; Sl05. MARTHINSON 4 CO.,
Evening star., 1941-06-29

COOL AND COMFORTABLE
1918 KALORAMA RID. NV.
Apt. 32-3 rms. kit, bath and porch; $50
1901 CALVERT ST. NV.
8 rooms, kitchen, bath, large reception
hall and porch. $40
Apt. 56-1 room and bath; s35
$500 COLORADO AVE. NV.
8 rooms. kitchen and 2 baths: Sis.
A. S. GARDINER g. CO.
1881 L st. NV Ma n334
Evening star., 1941-06-29
MODERN INTOWN APTS.

RMS, KIT APT: S47.50
Elevator bldg. LARGE, bright rooms, big
closets. BLAIR. l32l NJ ST n "
Evening star., 1941-06-29
APARTMENTS uNFURNIsHEp.

1924 WIS. AVE. NV.
] ROOM, KITCHEN AND BATH. S32 so.
Sc. Cor. 14th 81 Girard SITS. NV.
. ROOMS. KITCHEN AND BATH S4550.
SEE JANITOR FOR INSPECTION.
Washington Housing Corp,
p3l II St NV MA 3h7O
Evening star., 1941-06-29
DOWNTOWN,

THE CHASTLETON.
18th and r SIS. Nv
Modern Sstorv apartment on exclusive
18th st. short walk TO business district;
large outside rooms
} rooms. kit. bath. porch. SIS tFur-
nished If desired at slight additional cost -
Phone MR. STIISON. ManaRer. DT 1nnn
Evening star., 1941-06-29

WOODBRIDGE, COR. WALNUT
and Clinton-2-3 rms, semi-pvt.
bath; spacious grounds; near
school: oil heat, cleo; refg. incl;
S25- -S32.50. DU. 5507.
Evening star., 1941-06-29
d 1882 BILTMORE NV.
APT. NO. 4O--1901 10Th ST.
EXCLUSIVE LOCATION,

CONN AVE AT TAFT BRIDGE.
CHOICE 3-RM.. KIT APT. SEQ.
Modern fireproof bldg refg, secretarial
phone service. refined clientele 23Os Ash
mead pl NV HO 6nS3 -
Evening star., 1941-06-29
1t4e n 81 y w DI. 1eIl z
TuE NEhDrUTrTh
REAL, RAPGATN

1899 Kingston ave se-New modern.
, rooms, kit bath. pvt. en'r: heat and
i'sht incl; SIS Hillside Os27.
Evening star., 1941-06-29
HOUSES ukFURkIsHED.

CHEVY CHASE, MD, "a BLOCK CON-
necticut ave.-Beautiful center hall home
on large lot with trees, rooms 70 bed
rooms). 2 baths . rooms third foor'
earage. LESLIE D. MEASELL. WO. ABB.
1927 Eve %
Evening star., 1941-06-29

NEAR SUPREME COURT,
Capitol and Library. 500 D St n.e.-6
rooms and bath, all modern improvements;
phone Ii 74S3
American Security & Trust Co..
l Sth and Pa Ave NV. Ma 4sl5.
Evening star., 1941-06-29
APARTMENT VALUES.

1926 Fla. ave ne, Apt.-3 rms.
wac. July /, l94n -. $4,000
= kit. bath, elec, Ess, h.-wh. AZ so
bath; elec., sss, h.-W,h' ' ~ 1000
1888 Newton 81, ne, 2nd f.--3
R. A. HUMPHREYS.
sos North Capitol St, Realtors, MA. $3.50.
Evening star., 1941-06-29
HOUSES FURNISHED

321 35th ST NE-RIVER TERRACE
Completely furn., rms, bath, bedrms
full basement, ldy. tubs Oil heat. Imme-
diate possession. $40 mo. FIR. sS1s week
6-S pm.
UNUSUALLY ATTRACTIVE MODERN
home. rooms; completely furn.., as #, of
windows overlooklng lawn and nd, gsrden'
CHEVY CHASE D. CO RMS. BATH,
attrsctively furnished. Summer rental.
Awnings. Bendix ldry. S100 mo. EN-.
1923.
nieteiy Hi1Su fuTnished' July Is to "a August Is;
responsible adults. Call CH. 0s4s.
Q BEDROOMS, DEN AND RECREATION
room; oil heat. One BLOCK from Wash
AlI4aton va sttsy pm fIsaetsSz on sSads az
or after pm. on n icnday and Tuesday. :
Evening star., 1941-06-29
APARTMENTS UNFURNIsHEp.

5U1 B ST. N E.
2 large rooms kitchen and bath: heat,
hot water eas, electricity furnished avail
able July ]; S45 month; adults Phone
WA. 1862 for sppolntment. OWNER.
Evening star., 1941-06-29
1888 18th ST. NV

2 bedrooms bath, studio living room,
hreplace. kitchen, full basement $50.
Tyler & Rutherford, Inc,
1912 L St. NV MA O415
The Southern Jewish weekly. [volume] (Jacksonville, Fla.) 1939-1992, 1941-10-17
Anti-JeWish
Campaign In
Germany Has
Opposite Effect

ON A GERMAN FRONTIER,
(JTA)-While the Nazi press
throughout the Reich is conduct
ing violent anti-Jewish propa-
ganda to back up Hitler's mani
festo to his army this week that
1.-The Jews and only Jews" are to
be blamed for the German soldiers
killed on the Eastern front, the
sentiment of the average man ON
the street in Germany is becoming
more and more sympathetic to-
wards the Jews, it was reported
here from reliable sources in Ber-
lin.
The report states that many cir
cles in Germany believe that re-
turn of goods stolen from the
Jews in the Nazi occupied coun-
tries is essential to a decent peace.
The change of mood among the
German people towards the Jews
is reported to be the result of the
introduction of the yellow Mogen
David for the Jews in the Reich.
This anti-Jewish measure has, ac-
cording to the report, had an OPP
posite effect than that desired
1t has provoked sympathy for the
Jews instead of hatred.
Christian ministers in Germany
are now heard saying publicly:
''Who knows? We Christians
might soon find ourselves wearing
the cross where the Jews now
wear the yellow star" Many
churches have worshippers wear
ing the yellow mark. They are
Jews who long ago adopted Chris
tianity.
The Southern Jewish weekly. [volume] (Jacksonville, Fla.) 1939-1992, 1941-10-17
Beware OF Anti
Semitism, DR..
Butler Warns

NEW YORK UT )-Citing
prominent Jews who have played
a part in the building of America
and in the development of Column
bia University, DR.. Nicholas Muir
ray Butler, President of the Uni
versity, this week assailed anti
Semitism in an address to the
freshman class of Columbia Col
lege.
He warned the class Of AS to
beware of anti-Semitic persecu-
ton which has been violently and
publicly revived in this country
within the last few weeks or
months" and characterized as a
grotesque departure from fact"
the assertion that "all who belong
to one race or profess one creed
are of one mind in everything that
relates to their public relation
ships"
The Southern Jewish weekly. [volume] (Jacksonville, Fla.) 1939-1992, 1941-10-17

has become a profession-and the
rats are used to feed human be-
ings. A fat rat fetches quite a
little sum of money on the camp
Black Bourse'."
Not only do the prisoners not
receive the full official meagre
rations-these are weighed out
privately by guards who are also
hungry
The Southern Jewish weekly. [volume] (Jacksonville, Fla.) 1939-1992, 1941-10-17

LONDON, (JTA)-Starvatlon
rations and inhuman treatment
are the lot of 600 refugees intern
ed in vernet camp, in the Pyren-
ees, according to the "Dally
Herald" correspondent in LISBON
Manv of these refugees are Jews
The Southern Jewish weekly. [volume] (Jacksonville, Fla.) 1939-1992, 1941-10-17
Robbed Of Food In UnOccupied France

Nobody who has not seen the
vernet camp can imagine it," says
the correspondent. 1.-THE poor
half-starved devils eagerly search
the kitchen garbage tins for the
half-rotte1 cabbage leaves, carrots
or turnip Feelings. Rat-hunting