davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1941-02-27
Variety In Meat LOafS Appealing

Is meat loaf 8 standard item on your menu list? It is for most families. But look out! Don't make that familiar meat dish a monot- onouS habit. It can be such an in- teresting dish if you'll exert your originality a bit.
 Actually, there are as many meat loaf recipes as there are people who make them. It is the bits of sea- sonings, the combination of meats, the way they're baked that makes them varied and interesting.
 If you have familiar meat combination that gives you good results (say 3-4 beef and 1-4 pork) you can still vary it by adding 1-2 cup chopped olives, one time, 6 chopped sweet pickles another, whole hard cooked eggs to another, or chopped celery and pimiento to another. Each of these additions merely enhances the original flavor.
 Another good stunt is pour can of soup over the loaf as it bakes, not all at once, but litle at time as you'd baste roast. Vegetable soup, mushroom soup, tomato soup or onion soup are all good for this purpose. -.
 Another trick for introducing va riety is in the baking. If you like lots of crust, shape the loaf in a roll or loaf shape and bake in a flat pan with a few strips of bacon over the top. Or if you like less crust bake it in deep bread pan
The Waterbury Democrat., 1941-02-27

Sprinkle gelatin over one.half cup of pineapple juice. Let soak for five minutes. Add rest of pineapple juice which has been heated to the boiling point. Stir mixture until gelatin is dissolved. Add sugar, salt, and lime juice. Stir until blended. When mixture begins to thicken, place in bowl of cracked ice and beat with a rotary egg beater until gelatin is thick and fluffy like whipped cream. Fold in mayonnaise and cottage cheese which have been mixed together.
 This amount will fill 8 one quart mold, and four to six individual molds. Chill until firm and unmold on a large platter. Garnish with crisp greens, stuffed olives and radish roses. Serve with a tart French dressing. Yield. F servings.
 Magic Lemon Banana Pie 1N cups sweetened condensed (not
 eyaporated) milk
 F cup lemon juice
 Grated peel lemon
 Stir until filling thickens. Add:
 2 medium-sized bananas, cut Tn
 small pieces
 Pour into S-inch crumb crust pie shell. Cover with:
 # cup cream, whipped and sweet
 ened with
 2 tablespoons powdered sugar
 Decorate top of pie with banana slices. Chill.
 Drip Coffee
 Plenty of hot coffee is . pleasure at Lenten meals. You can all in. dulge in second cups without dan. ger of sleeping problems later on if you serve decaffeinated coffee. Remember that immediately clean equipment is essential to good coffee, and be sure to give d0caffe. mated coffee. made by tho pot or percolator method. slightly longer brewing than the ordinary kind.
 When you use . drip pot. uSe one wellrounded tablespoon of drip grind decaffeinatod coffee for each cup (h pint) of boiling water. Pre'heat drip coffee pot. Put coffee in upper compartments Of pot. Pour fresh. bFIakIy boiling water over it. Cover aud Iot stand 10 warm place nnlil all water has drlpped through once. Remove upper compartment and cover pot AaTvs.
The Waterbury Democrat., 1941-02-27
Vary Your |Lenten Menus
 With Fish

Lent and fish-eating go hand in hand and well that they do. For during Lent the heavier spring SUD- ply of fish develops and there are usually plenty of varieties to choose from and the fish are at their best, the fishery council reports.
 This year Lent starts on February and ends April 12. During that pe- riod many people will be eating a g.eat deal of fish on the fast days. With 50 many of the 160 varieties of fish and shellflsh We get in this country available at that time, the clever housewife will use many dif- ferent kinds of fish. This will make for variety and eliminate any chance of naonotony.
 There is no reason why a different variety of fish can't be used on each fast day. If other people use and like some type of fish that you have never used, there is every reason to believe you and your family will also like 1t. There is nothing like trying and the adventure of using another variety will bring dividends.
 Because the production of fish is so uupredictable and uncertain, there will be some fish that will be very plentiful and others very scarce during Lent. Those that are plenti- full will most likely be lowest in price. Therefore, the Lady of the Kitchen who shops according to what is plentiful in the market and forgets old favorites that might be high at that time, obtains bargain and secures a change which her family will welcome.
 Preparation is important, for the best fish can be spoiled by improper cooking. A free fish and fshellfish cook book will be sent free to you on request from the Fishery Coun- 1 cil, 204 Water St., N. Y. c.
 Steamed Fish
 e pounds steaks of pounds whole fish or pounds of flllets may be uSedl.
 Cover the fish cut into serving piece, with a solution made in the proportion of tablespoons salt to 1 cup cold water, allowing it to stand from 3 to minutes depending upon the thickness and variety of the fish. Place the fish one layer deep, in well-oiled steamer and cook for to 12 minutes, or until tender. Serve with a cream sauce or sea- soned butter dressing.
The Waterbury Democrat., 1941-02-27
Almond Topping For Brownies

A crisp crunchy almond topping gives new flavor to these tender chocolate brownies. The recipe is so easy to follow that you will want to keep some of the brownies on hand for afternoon snacks.
 And the children will enjoy bringing home their friends after school or in the evening-particular- ly if they are sure there are delicious Almond Brownies in the cake box to be served with tail glass of refresh- ing milk.
 The recipe calls for a two-inch cake pan if you are having a crowd and want to stretch the recipe bake the Brownies in shallower pans for a shorter period of time.
 Almond Brownies
 cup sifted all-purpose four
 i-e teaspoon salt
 i-2 cup butter
 cup sugar
 2 eggs
 Ia teaspoon vanilla
 2 squares @ os) chocolate,
 melted
 i.4 cup shredded almonds Dift -four; measure and sift with salt. Cream butter until seitened; add sugar gradually. beating until light and llufiy. Add eggs, one at . lime. beating thoroughly after eaeh addition. @iir Co almonds. Turn ullK. tuFe lrto an Dsx esx s.lnch RFeaSed pant spread evenly, Bake Iii Q lnods crate oven 1880 degrees pj % niins Ateh, er until done. Gut ln squares,
The Waterbury Democrat., 1941-02-27
Free Fish
 Cook Book For Asking

To meet the great demand oi housewives who wish to learn how to properly prepare tlsh and to save money on their food budgets. the third printing of the free Fish and Shellfish Cook Book has just been completed by the Fishery Council The contents, for the most part, were compiled by the Federal Fish and Wildlife Service, Dept. of 1n- terior.
 The 32-page. book not only con- tains fish recipes, but also infor- nation on purchasing, food values and how to determine fresh fish. It is designed to give women the essential fundamentals of fish cook cry and how to obtain the most and best for their money.
 Two new features are included in this edition. One is an article, Monday Is Fish Day." by A. E. Kessler, executive secretary of the Fishery Council, in which is ex- plained the ehind-th-scenes story of the fishing industry and why fish bargai,,s are more possible early in the week than on Friday. A sketch of Mrs. Jane Q. House. wife-Boss of the Fishing Industry" by Ed Irwin, council art director, is another innovation.
 The valuable and informative foreword by Charles w. Triggs, chairman of the Federal Fishery Advisory Committee, has been re- tained. Also reprinted is the classic statement by Commissioner of N. Y. c. Markets William FelloweS Morgan, Jr., that "Fish don't swim in the ocean just to be eaten on Friday"
 A free copy may be obtained by writing Fishery Council 204 Water street, New York City, and enclos- ing return postage.
 Following is 8 recipe from the book:
 Fish Souffle
 2 cups cold cooked fish flakes; 2 tablespoons grated carrot; 2 table spoons grated onion; eggs; 1-2 teaspoon pepper; 1-2 teaspoon salt; 2 cups well-seasoned mashed pota- toes about the consistency of thick white sauce; prepare the potatoes; preheat the oven to 360 degrees F.
 Mix well with the flakes, the salt, pepper, onion and carrots. Sepa- rate the egg yolks and whites. Beat the whites until stiff and set aside Then beat the yolks until a light yellow and combine with fish flakes then the potatoes, and lastly fold in the egg whites. Put in a greased dish. Set in a pan of warm water and place on the center rack of the oven. Bake slowly for 30 minutes.
The Waterbury Democrat., 1941-02-27
Salmon Bisque For Supper

Supper soups are good idea to feature. They form the basis of the meal, are easy to prepare, and make the meal preparation simple for the cook. If you have one of those love- ly soup tureenS, use 1t, and serve the soup at the table. Salmon bisque is a delicate creamed soup and you will find it a favorite.
 Salmon Bisque.
 F cup minced onion 4 tablespoons butter ? tablespoons flour 11s teaspoons salt
 x teaspoon dry mustard
 A teaspoon pepper
 5s cup light cream l quart milk
 ID. can salmon
 F teaspoon Worcestershire sauce
 paprika
 Saute the onion in the butter un- til tender, but not brown. Add flour and seasonings; stir until smooth. Add cream, milk. and the liquid and oil from the salmon. (The liquid and oil are the natural juices from
  the salmon and contain excellent food value that ought to be used.) Cook over hot water until slightly thickened, stirring constantly. Flkae the salmon in fine pieces and add to the mixture. Heat and add Wor- cesterssisre sauce. Sprinkle each serving with paprika. Eight serv. ings.
 A bowl of salad would be good to serve with the soup or as . sep- arate course. It can be made with Q can of ynixed vegetables. and canned asparagus tips, or it can be made of mixed salad greens with French dressing and q canned pear halg in the center Of the greens. Try to choose something crisp to make . contraet with tho smooth, delicate soup.
The Waterbury Democrat., 1941-02-27
Flank Steak for Variety And Economy This Beef Cut Adapted For Bread Dressing or Sausage Stuffing
 MENU
 Vegetable Soup Flank Steak with Stuffing
 Crowned Potatoes Stuffed Tomatoes Cabbage Salad PoppySeed Rolls Butter
 Apple Pie Cof1ee Tea

Something novel and satisfying in beef cuts Is flank steak. This is one of the economy cuts and it will pay the thrifty homemaker to be" come acquainted with It.
 Flank steak is wedge-shaped flat piece of meat with long flbers which run lengthwise. It is bone less. This section of beef Is used for grinding, also 1t is cut into small pieces for stew. But 1t may also be cooked in the larger piece, rolled as a pot-roast. It is especially good to use with stuff1ng, which is spread over the steak before 1t is rolled.
 Another way to use 1t is to have it rolled, skewered and then cut in- to sections. Since this cut is from the more exercised part of the ani- nal, 1t requires cooking in moist heat to soften the muscle f1bers. It is also well to have the meat scored at the market to shorten the fibers.
 This wedge-shaped, flat bone
 less cut of beef can be used for
 stuffed steak, to be cooked by
 braising, or it can be rolled for
 p0t-r0ast, cut into cubes for stew or used for ground meat.
 AS with other meat cuts which are best cooked by braising, it is possible to gain variety in flavor
The Waterbury Democrat., 1941-02-27
By BETTY BARCLAY

Here are a few recipes, carefully chosen with the Lenten season in mind:
 Haddoek Baked With Cheese
 2 packages quick-frozen fillet of
 haddcck, partially thaWed
 tablespoon minced onion
 tablespoons butter 4 teaspoon salt
 Dash of pepper 11s cups fine soft bread crumbs K cup grated American cheese F cup milk
 Separate fillets and cut in serv- ings; sprinkle with salt and pepper and place in shallow baking dish. Saute onion in butter until deli cately Drowned. Add salt, pepper, bread crumbs and cheese, and toss lightly with fork to mix we'll. Spread over fiilets, pressing firmly on fish. Pour milk around fish and bake in moderate oven (350s FL 35 minutes, or until fish is cooked and crumbs are delicately Drowned. Serves 4.
 Quick-frozen foods make 1t possi- ble to have ocean fresh fish throughout Lent, no matter how far you live from the sea. All the fresh flavor and vitamtns of vege- tables, fruits and sea foods are sealed in at tho time of quick. freezing.
 Magic Mayennaise 31 cup sweetened condensed milk A cup vinegar or lemon juice A cup salad oil or melted butter 1 egg yolk
 h teaspoon salt
 Few grains cayenne 1 teaspoon dry mustard
 Place ingredients In mixing bowl. Beat with rotary egg beater until mixture thickens. If thicker con. slstency is desired, place in refrig. orator Co chill before serving, Makes iK cups. This mAyonnalae is always magically smooth and creamy. and will give an appetIzing and delicious flavor Co Lenten salads Of flsh and vegetables.
 Hawaiian Cheese Mold
 tablespoons unhavorOd goIatln 2 cups canned unUwestenod
 awhiian pineapple iulcO tablespoons sugar V teaspoon Aali
 Juice Of 1 lime
 cup thlek may0nnaisO euD cottage choose
The Waterbury Democrat., 1941-02-27

and in accompanying foods so that a long list of tempting ways to serve 1t Is possible. Here are some sug- gestionS.
 Flank Steak with Frankfurters large or 3 small flank steaks 4 frankfurters, diced
 ] cup bread crumbs
 Salt and pepper
 1a cup meat broth
 2 tablespoons flour
 2 tablespoons lard
 3 cups tomatoes
 Have one large or two small flank steaks scored at the market. Com bine diced frankfurters, bread crumbs and SeaSoningS and moisten with meat broth. Place stuffing on steak If one large steak is used, roll u1ld sew edges together. If two steaks are used, place second steak over top and sew edges. Dredge steak in flour and brown on all sides in hot lard. Season with salt and pepper. Add tomatoes, cover tightly and cook slowly until done, about one hour.
 Flank Steak Pinwheels
 large flank steak
 Sausage Stuffing
 Lard for browning
 2 cups julienne vegetables
 Splead flank steak with sausage Stuffing and roll lengthwise like a jelly roll. Insert skewers about one inch apart and cut between skewers to form "pinwheels. Cut carrots, green beans ard celery in match like strips and place in bottom of casserole. Brown meat On both sides in hot lard and place on top of vegetables Thicken drippings in frying-pan and add l cup tomato juice. Pour over the meat. Cover and cook one hour in a moderate oven (300 degrees F0.
 Sausage Stuffing
 l cup sausage meat
 2 cups bread crumbs
 teaspoon poultry seasoning
 tablespoon onion juice
 Salt and pepper
 Hot water to moisten
 Brown sausage and drain of fat. Add other ingredients, moistening slightly. Spread over flank steak. Remaining dressing may be made into balls and fried in hot lard and used as 8 garnish around the meat.
The Waterbury Democrat., 1941-02-27

and remove from pan while warn. Makes 12 to 16 brownies. Brown Sugar and Almond Topping
 1-2 cup brown sngar
 1 tablespoon butter
 IA cup shredded almonds
 Mix sugar and butter to make coarse crumbs. Add almonds, and mix well. Sprinkle over top of brownies, as directed in the above recipe.
The Waterbury Democrat., 1941-02-27

4 fighting truck recently deiiv, cred Co tho army hae the nesbeFs ing special service mud and snow llTeb. Inside are bulletsseai tllAea, Machine gun bullets Of 90 enllber have golie through these tubes without letting them down,
The Waterbury Democrat., 1941-02-27

To immobilize his car when he pa- tronizes a cafe a London taxi driv- CT removes the steering wheel and takes it inside with him.
The Waterbury Democrat., 1941-02-27

lined with wax paper or parchment This facilitates removing the loaf whole.
 One of the most important points in making a meat loaf juicy and tender is to bake it slowly, for at least an hour or more, basting 1t with the soup or its own drippings. This slow baking is always the secret of success.
 One of our newest recipes for meat loaf is the layered meat loaf (recipe below). It is really made from the good old standard beef loaf recipe with an intriguing new center filling which is both colorful and appetizing, and surprisingly enough makes the meat so fur ther. We hope you like this new variation of an old faYorite.
 Veal Loaf
 1-2 lbs. ground veal shoulder
 1-2 lb. ground pork shoulder
 1-2 cup cracker crumbs
 teaspoons salt
 1-2 teaspoon pepper
 1 egg
 1-2 cup evaporated milk
 tablespoon lemon juice
 IA teaspoon celery salt
 Mix. crumbs. egg, lemon juice and seasonings together. Add milk and ground meat and blend together well. Place in a lb. loaf pan and lay strips of salt pork over the top, and bake at 300 degrees F. for 1-2 hours. If desired 3 hard cooked eggs may be buried end to end in the center of the loaf. Serve hot or cold. Serves 6.
 LII u. l. L.
The Waterbury Democrat., 1941-02-27
"CARPETBAG" BONDS BOUGHT

"CARPETBAG" BONDS BOUGHT
 Montgomery, Ala. = (UP) = Ala bama has just purchased another $26,OO0 in "carpetbag" bonds for its sinking fund, bringing the total bought to approximately $75 900 since last year. The state expects eventually to retire $8,500,000 of the bonds. issued during Reconstruction days by so-called ''carpetbag" legis- latureS.
The Waterbury Democrat., 1941-02-27
Lamb Loaf

LamD LOdI
 2 lbs. ground lamb shoulder 1-2 cups boiled rice
 1-2 cup tomatoes or tomato juice 2 eggs
 3 Ia teaspoons salt
 2 tablespoons chopped onion Garlic
 3 strips Star Bacon or salt pork Rub bowl with cut bud of garlic, then add rice, eggs, tomato and sea- sonings, and mix well. Add meat and blend thoroughly then pack into 2 ID. loaf pan. Lay half strips of bacon along top of meat and bake in 325 degrees F. oven for 1-2 hours. Serves 6 with left overs. Loaf may be pasted with additional tomato while it bakes.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-09-14

too old TO be interesting and the third, though
younger had made herself so repulsive with
dirt and tatters that the neat Japs did not
modest her either.
Inside the gate, the three started in the
direction of the market place but never
reached it. Instead they dived into side
street Presently woman with fruit bas-
ket approached each of three sides of a close
ly-guarded set of buildings The guards asked
them what they had
Fruit for Nippon" each replied and be-
fore the astonished Japs realized what was
happening. the women hurting hand
grenades at the matched roofs
Half dozen small explosions fol-
lowed by series of ever bigger ones until the
entire town seemed to be blowing up. Gar
rison and civilians tumbled over each other in
scrambing out the gates. With them went
Lily and her two cobbler women, unhurt.
After this exploit the Golden Lily took
orders from no man. not even her husband.
Yet it was not long before she realized that
her talents were being wasted swapping bull
let's and grenades with the enemy.
Information and organization were the
precious things. So Lily organized the pea
SAINT women TO watch for troop movements
and ammunition trains, sending word to the
nearest guerrilla headquarters.
The information was carried by little
devils" the child-messengers who do this
work are called
Having organized her neighborhood and
sent guerrilla missionaries" far and wide
Lily was permitted at last to head a band
of her own.
Now she has the satisfaction not only of
being with the men in the fighting but she
leads them.
Starting out after dark, these guerrilla
bands often walk all night TO reach an enemy
outpost. Sometime before daylight they man.
age To -thrattle- -seHtries-witheat- sound
and then surprise and slaughter the sleeping
soldiers and officers within
The Liys fame has spread so far that over
100 boys and some girls have stolen through
the Japanese lines to join her band She can
afford to be choosey
No volunteer is accepted until he has killed
a Japanese soldier singlehanded and brought
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-09-14

rich mans daughter who had run away TO
escape marriage TO a man TO whom she had
been betrothed before she was year old.
Hungry and shelterless the fugitive
knocked at the hut of Chai-I son of a poor
farmer, who had begun his banditry by rob-
bling other poor farmers. But he treated Lily
well, married the girl and taught her to hate
poor as well as rich
Lily had seen enough men killed to be
hardened to bloodshed but always it had been
in the heat of combat, armed guards fighting
with armed bandits. This cold-blooded mass
murder was something else.
BY the time Lily reached her husbands
hut she was such transformed woman that
at sight of her he dropped the rifle he was
cleaning She told him why, and he said:
That must be our work from now on I'M
I'll there are no more japanese"
Cha-I rounded up his men but il was his
job, not hers, TO tell them. He had not been
a witness. He could speak only with reflected
fire and the men were only half warmed by
his words.
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-09-14

and Chai-I and their bandits
To the outside world the news made 1t
seem as If Japan were devouring China about
as fast as her army could march.
But the invaders held only the railroads
and cities The vast stretches of mountains,
valleys, plains and forests still remained Chi
nese.
Could these strike back or was China like
a dragon with its head cut off?
Chai-Ts gang of outcast gangsters turned
patriots was China's answer. Guerrilla war
fare that has kept the Japanese war machine
writing and bleeding from a million little
stabs.
A bandit is natural guerrilla fighter.
He knows every back path, ambush and hiding
place. The bandits, turned patriots saw all
sorts of ways to strike at the enemy, but how
were they to live while stalking the invaders?
Their former victims solved that problem.
Voluntarily farmers and merchants sent them
more food and clothing than they had ever
been able 10 steal.
They began their guerrilla warfare by
Detroit evening times. (Detroit, Mich) 1921-1958, 1941-09-14

small forays on little japanese out
posts along the Yangtze River. Then
by night they started rail raids"
digging up enough rails TO wreck
the next train full Of Japanese
troops or supplies.
Soon Chai-Ts band was well sup
piled with japanese firearms, hand
grenades and ammunition belts.
Golden Lily at first aided the boys
only by being their cook on these
forays but this did not satisfy her
imagination which was fired by
hopes of more important work.
All suggestions that she be al
lowed to come into actual grips
with the enemy were turned down
by her husband and all the men.
One day. however Golden Lily's
chance came when there was no
man around TO say her nay.
While Chai-I and every last man
of the band were far off in the next
county, there came a messenger
from the commander of the Eighth
INOult VIII Oh 80 = '''~S
sage.
It was known that in a small
walled town nearby, the Japanese
had stored large quantities Of am
muntion The Eighth Route Army
was going to make a surprise at
tack some 80 miles to the westward.
The Japanese would move up re-
serves which would obviously be
supplied from this arsenal. The
message was for Chai-I TO destroy
this ammunition Immediately, If it
cost him his last man.
Lily received the news. az first
with despair for she knew that it
might be five or six days before the
bands return. Besides herself there
was nobody around except two old
women whaSe-s services had-heen- ac=-
cepted because they were cobblers
and guerrilla warfare is hard on
shoes.
How would you like to die for
China ?" asked the chieftain's wife
as she walked into their hut.
only regret would be that we will
tho last Japanese driven into the