davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1941-05-22
Link Sausage
 Is Good Treat
 At Any Meal


 There are as many ways to serve sausage as there arc pieces in a patchwork quilt, and there are nearly as many kinds of sausage, according to 1nez s. Wlllson, home econon1ict.
 Link sausage is available in sizes from the midget cocktail-size to the dlnncr-si5e sausage. Country style sausage is just one big link" that Is 1t comes as one large piece which you can cut Into individual servings or cook as Q whole.
 To PanbrOll Sausage Links
 Cook the sausage in a covered skillet with two tablespoons water and let steam five minutes. Pour off excess water, remove cover and brown slowly. When cooked this way the sausage is plump, juicy and evenly Drowned.
 For Breakfast
 The small links are excellent for breakfast or lunch with French toast and applesauce. Place two links of sausage on each piece of French toast. Cover with apple- sauce and sprinkle with powdered sugar and cinnamon.
 For Luncheon
 An appetlAng sausage luncheon dish is made by filling 8 dep butt tered pie plate with mashed sweet potatoes or white potatoes, sprink- ling them lightly with brown sugar, arranging Drowned pork sausage links over the top and baking In a moderate oven for 20 to 25 minutes, The sausage drippings run through the potatoes giving flavor to the entire dish. This Is an excellent way to use left-over pota. toes as they become soft and fluffy when mashed with added milk.
 For Dinner
 The dinner-size sausage links are excellent when Drowned and baked on top of casserole of buttered egg noodles and sprinkled gener- ously with grated cheese and pi- iniento.
 Country style sausage too Is ape proprite for dinner. Try serving 1t browned with slices of pineapple and served with fluffy whipped potatoes, baked onions and peas, corn bread and a tossed spring vegetable salad.
The Waterbury Democrat., 1941-05-22

1. Holding the pot-rOast firmly with tho fork, inserted at the left, separate 6 section by running the knife between two muscles, then close to the bone.
 2. Turn the section just sep. arated 50 that the grain of the meat ls parallel with the platter.
 3. Holding the piece with the fork, cut slices oMe.fOurth to three. cighahs of an inch thick. Separ- ate Che remaining sections; note the direction of tho meat flores and carve across the grain.
 Cook By Braislng
 The method of cooking & pot. roast Is to brown the meat, then cook 1t covered closely, with a small amount of liquid added to the pan The pot-roast may Do cooked otl top of the range or in the oven. The object of brwoning Is to add to the attractive appearance of the meat This also makes the gravy a deeper brown. For this reason too, the meat is usually dredged with flour before being browned.
 These cuts of beef are rich iii flavor which may Do enhanced by adding various geasonings or vary ing the liquid in which the meat il cooked. Vegetables may also DC cooked with the meat.
 Among the several good features Of beef pot-roast is the fact that q larger amount can be cooked than 4s needed for one meal. You then have & source of supply for tasty main dishes for succeeding meals.
 The bones in tho cuts from beei chuck need offer no difficulty tc the carver. After the meat has beer cooked, the bons can be slipped ont. Then the meat should Do cut across tho grain in even slices.
 Pot. Roast of Beef
 Dredgc the pot-roast with flour and brown wolf on all sides in ho' lard, Season with salt and pepper add about half q cup of water and cover closeiy. Let It cook slowly until done. about three hours. Al liauid cooks away add little at q time, as needed. Add vegetables tc the meat just long enough before end of cooking time so that they Will be done when the meat Is ready to serve. After meat and vegetables are removed, thicken the liquid witl' flour smoothed in water to make RrAYY,
The Waterbury Democrat., 1941-05-22

fresh food, especially bought in terms of one serving may, when cooked, be too much for one per- son and perhaps there may not be sufficient for q serving for a future meal. Although many canned fruits and vegetables are available In small cans, the large size cans arc, of course, more economical as far as cost per serving Is concerned,
 Keeping bread fresh is difficult for often the loaf has dried out before It iS anywhere near gone. Selecting meat and fish for one Is also difll. cult and one may choose chops and steaks aS q lesser evil, although these cuts are not as economical as many others.
 Fortunately, eggs, cheese, butter and milk keep exceedingly well with refrigeration and there is no added expense or left over problem with these foods.
 Some suggestions which may Dc helpful for those who cook for onN are:
 CD Cream of vegetable soup, using left-over vegetables. Use this recipe: cup milk. i.2 cup cooked vegetables, l-4 slice onion, ? tea- spoons flour 2 teaspoons butter, salt and pepper, Put vegetables through sieve. Put with, milk and onion in double boiler and cook. Melt butter, blend with flour, salt and pepper, add enough hot milk to make smooth paste, Add to reinaln- ing scaldcd milk. Reheat.
 f2) Twice toasted bread is cruncl,y and chevy and is q good way to use up dry bread. A most deelrable soup accompaniment
 t3) Make egg and cheese dishes such as fonducs, souffles which can Do prepared for one in small cas- serolos; Dc sure to have meat at least { or s times a week.
 fD Have fresh fruits for dessert often or have your favorite cheese and crackers with coffee.
The Waterbury Democrat., 1941-05-22

turning 1t under the mass and bringing 1t vertically up--repeatirg the process until the mixing Is con1- pletc. This is to prevent the escape of air or gases that have already been introduced into the mixture.
 Larding: A process Of inserting match like strips of salt pork about one-fourth inch in thickness into e dry meat or fish. These strips arc called lardons, and are inserted either by making on incision in the surface and laying tho lardon in the slashing or by the use of a lardins needle. The pork is clamped ink one end Of the needle and Is thread ed into the meat, as in any sewing process.
 Dreaming: A rubbing together oi fat and sugar, or pressing and beating of fat to soften it.
 Beating: Food is beaten when the motion in mixing brings the contents at the bottom of the bowl to the tor and there is a continual turning over and over of a considerable part oi the contents of the bowl. The pur- pose is to enclose a large amount of air.
 Stirring: Food is stirred by a ro- tary motion of. the arm. Tho pur- pose is to thoroughly mix all in- gredierlts.
The Waterbury Democrat., 1941-05-22
Treats From
 LeftOvers

What do you do with the last of your sponge cake or tho few crack : crx left in your cookie iar7 Really. either may Do used as tho base of nn excellent, healthful dessert that calls for no eggs. no baking or no boiling--a dessert that will delight the adult and at the same time furnish healthful milk in 6 pleasing form to children who refuse to drink their milk plain.
 Here are two recipes for those who carc % prove these state. inents:
 Peach Shortcake
 package lemon rennet powder
 pint milk, ordinary or homo.
 genized
 { pieces sponge cake Leftover
 cake may be used)
 A few slices fresh or canned
 peaches
 Place the pieces Of cake in the bottom Of the dessert dishes. Put two or three slices of the canned or fresh peaches over tho top of each piece of cake. Make rennet- custards according to directions on package. Pour over pieces of cake and peaches and do not move until firm-about 10 minutes. Then chill in refrigerator. Serves 4.
 Graham Nut Rennet- Custard
 1 package orange rennet powder pint milk, ordinary or homo
 genized
 i-4 cup finely ground graham
 cracker crumbs
 i-4 cup finely cut nuts
 Tn the bottom Of each dessert dish place heaping teaspoon of graham cracker crumbs and a heaping teaspoon of finely cut nuts. Make rennet-custards according to directions on package and pour at once over cracker crumbs and nuts. Do not move until firm-about 10 minutes. Then chill in refrigerator. When ready to serve, sprinkle few graham cracker crumbs and nuts over the top Of each rennet-cus- tard.
The Waterbury Democrat., 1941-05-22
Weakfish A Good Dish

Game fishermen know the weak Ash as great sport. but smart house wives know this fish as one Of the most attractive and economical foods ct her command and within her budget.
 There is nothing weak" about weakfish, the Fishery Council re- ports. The fish gets that name mainly because Its mouth IS weak and 1t is 6 mighty difficult job to land one on . hook due to this fact.
 This species Is also known as gray squeteague and sea trout, according to the section where 1t is caught. It ranges from Massachusetts Bay 10 Mobile, Alabama, entering bays, sounds and estuaries from March to May and remaining until November or December. Then, presumably, 1t goes to deep water to escape the low temperature of shallow water in winter.
 Tn the market, the fish run fyom one to three pounds although It IS said Co reach . miximuin of 30 pounds. but i0 pound weakiish are ccnsldered rare. FlsheFuaen who
The Waterbury Democrat., 1941-05-22
Ae~ to Buy -FOUR MEATH.~ to Cook t
iPOt-ROaSt Is
 Favored Dish With Everyone
Chuck, or Shoulder Section, Gives Us Blade
 and Arm Cuts
MENU Prune Juice ank.rnaAt of Beef

MENU
 Prune Juice
 pot.roast of Beef
 Crowned Potatoes Gravy Glazed Onions Green Peas Apple Pie
 Coffee Tea A pot-roast of beef is one of those perennial favorites which hofne- makers rely upon to furnish the right answer to the question of what main dish to serve for the family dinner. A nicely Drowned, fine favored pot-roast, cooked to delicious tenderness, served with gravy which is one of It's fine fea- lures, Is good enough for any occa- sion.
 There are several cuts of beef which make excellent pot-roasts. They are from the more exercised portions of the animal and require this long, slow cooking in moist heat to soften the muscle flores, From the chuck, or shoulder sec ton, we get the blade pot-roast. which is cut from the rib side and contains rib and portion of the blade bone, and the arm pot-roast, which contains the ends of ribs and a small round bone. The blade pot.roast is the cut pictured here CARVING BLADE PoT.RoAsT
The Waterbury Democrat., 1941-05-22

keep close to shore find this . good fish to catch, getting them in haul seines, pound nets and otter travis
 It iS an attractive fish to the eye and one pleasant to the palate. But like all good Ash 1t takes q good cook to bring out It's best flavor and q poor cook can easily spoil the in- herent goodness.
 Below is a suggested recipe for weakflsh:
 Famed WeakAsh
 Use small wcakfish (about two pounds and season with salt and pepper. Spread one side liberaily with fnayonnaise which has a good oil base. Put mayonnaise side down on hot frying pan. Cook until brown. Spread other side with inayonnaiso and turn. When 1t Is brown, serve.
The Waterbury Democrat., 1941-05-22
.-@&M4 G,oclsen- M[17aI3A (s1L102

prepared Tor Our Newspaper by Betty creessr Home Service ospas

They say "Apr bring May howcrs' So might twist around Dit that June brides bring May showers Certainly
 The Origin or Showers
 Tho other read account of the beginning Of this happy custom c giving showers for the bride H that little Dutch girl wanted to boy her parents didn't Ike However the neghbors much favor of tho match So every bride supposed have tho nego got together rom their own supplies things be thought th bride should take to her new homo and "showered" them upon her.
 A Plantation Shower
 That the beginning Nov not only give showers but vic with each other in presenting the gifts novel and interesting friends home for m odme hmbo on afternoon hostess lived in tho country
 after s gnsss s assembled l.. with their sewing into the with big clothes basket filed with neatly folded e sho set tho basket down front of the guest of honor saying of linens for the bride While shc examining presents reading the little cards from the ges that pinned them tho slipped outo put the finishing touches on her plantation
 PLANTATION SUPPER MENU
 French Plau Crisp Hot Southern Biscuits
 Assortment of Relishes
 sds s S Rsts % Psss @ ss ss1s
 Lady Baltimore 6t1so Cake
 FRENCH PTrAU
 s @ ..S onc % d sa DsD % cup cup sas%s bay leaf hny nyms an5 D ;sT' powder chicken broth (aboutl B tsp. pepper cup uncoOked rice (washcd
 kettle have the cooked chicken with just enough broth to satisfactorily another kettle place chicken broth and rice Boil slowly until tender abOut hour) stirring ire pa butter rass seasonngs into cooked rce adding desired Serve hot by placing the rice mixture hot dinner plate and pieces Of the not on This makes 12 servings.
The Waterbury Democrat., 1941-05-22

This makes 10 to 12 servings.
The Waterbury Democrat., 1941-05-22

Betty Crocker will be glad you recipe for Lady Ba more Cake as well folder of Bridal Showers which in cudcg novel suggestions presenting the gifts well and recipes variety of showers Simply send self addressed and stamped envelope with your request to Betty Crocker in of this newspaper.
The Waterbury Democrat., 1941-05-22
Surprise Spring Dessert

An Ice cream filled Angel Food cake, frosted with generous spoonful of fluffy whipped cream, is . surs prise dessert that's fine eating.
The Waterbury Democrat., 1941-05-22
Cooking Hints For Brides
By BETTY BARCLAY

Many bride attempts to follow the directions of a recipe, only to come to some word which causes her to frown perplexedly. l do not mean those foreign words that cause most of Us to frown in restaurants and hotels, but the simple words so far as olde cooks are concerned, yet perplexing words to the bride. Such as folding h." "creaming' and cutting in" for instance. Do these worry you occasionally
 Here are some simple explana- tons that may aid you when next you try to make something particu- larly delicious for hubbys mother or our own rich aunt
 Cutting In: This Is blending fat with flour. You cut tho fat into the four with q knife or two knives tin- til the small particles are distributed as you want them to be.
 Folding in: Two foods are blended by putting the egg-whip or spoon verticalfly down through the foods
The Waterbury Democrat., 1941-05-22

lgM by Betty Cfeekas have specific ecckIns prcbms send sr rsauss.ns information Betty o ehs newspaper You VIII receive ppk psrsena reply Please enee cent stamp Co eoysf psssass
The Waterbury Democrat., 1941-05-22
FOOD FOR ONE

Those who live alone and like t and also like to prepare their owr
 meals may be surprised to learn that they may spend, 50 per cent more for food than those who pre- pare meals for more than one. That Is what experts tell Us, and no doubt there is much truth to this idea fot
Evening star., 1941-08-30
Giant Farmland Sets
Fast Stick Pace on
Salisbury Club

BY the Associated Press.
SALISBURY, N. c., Aug. 30.-The
news about the North State League
these days is not who won or lost
the game but what did Slugger
Harold Harrigan do.
In this class D baseball loop Har-
rigan, New York Giants property,
has blasted 26 home runs in less
than two months-an all-time
league record. His batting average
of $3.50 leads the league.
Harrigan. 22-year-old highlander
from Brooklyn, batted .470 with
Milford, Del, of the Eastern Shore
League when the Giants sent him to
Salisbury. He's been in pro ball
three wears,
Evening star., 1941-08-30
Finish in Money in 54th Meet
In Row Seen for Hogan, ? Up
On Hot Hershey Golf Field

still in position to be more-than-
ordinary contenders.
Snead's Puts Hang.
For example, Sam Snead, West
Virginia slugger, had SO yesterday
for 141, and Sam had puts hang on
the edge of the cup all day long.
Snead was tied with Teri john
son, Norristown, Pa, and Denny
Shute twice P. G. A. champion. At
143 along with Grout were Clayton
Heafner, Johnny Bulla, Gene Kunes,
Bill Stackhouse, Sequin Texas and
Horton Smith.
Felix Serafin, Scranton, Pa, the
1899 Hershey Open champion, and
Harry Nettlebladt, birmingham,
Mass, slipped from their command
ing position of the first day to tie
at IA.
George Fazio Of Philadelphia, one
of the first-round leaders at SO, took
76 to tie Joe and Mike Turnesa, of
the golf playing Turnesa family, at
l45.
Evening star., 1941-08-30
Williams Increases
Stick Lead Despite
Loss OF Points
Average Shrinks to .407
But Travis Also Slips;
Cards, Dodgers Slug
BY the Associated Press.

BY tne Associated EEeSS.
NEW YORK, Aug. 30.-Although
Ted Williams batting average fell
off four points to .407 during the
last week, the Boston Red SoX star
managed to build up longer lead
over his hopeless purSuers in the
American League.
Runner-up Cecil Travis of the
Washington Senators dropped from
his .371 of week ago to 1854
through yesterdays games, while
injured Joe Di Maggie of the
Yankees remained at 1856 and ap-
parently had lost all chance of win
ming the league batting crown for
a third straight year.
Jeff Heath of Cleveland climbed
into a tie with Roy Cunenbine Of
the st. Louis Browns for fourth
place, each with 1888.
The National League leaders con-
tinued to take turns at the top, it
being Johnny Hopp's honor this
week with a mark of 1888. The Card
speed merchant banged nine hits
during the week. Nick Etten Of the
Phillies, leader the previous week.
fell off five points and was second
at .329.
Dixie Walker of the Dodgers con-
tinued at furious clip to climb into
third place with a 1923 average,
supplanting his young teammate.
Pete Reiser, who stood fourth at
1874. 1t was noteworthy that seven
of the first 10 National League hit
ters were with the pace-setting
Brooklyn and st. Louis clubs.
The leaders IN each league:
Evening star., 1941-08-30
Hoodoo Takes Luster
From Net Title for
Louise Brough
No Girl Champion in l8
Years Has Carried On
To National Crown
3, the Associated Press.

By the Associated Press.
PHILADELPHIA, Aug. 30-Louise
Brough still is the Nations junior
girls tennis champion even though
she considers the title jinx.
The Beverly Hills. Calf. 18-year-
old retained her title yesterday by
defeating Doris Hart, Miami, Fla,
two years her junior. Is, 60. The
sturdy titleholder's hard drives and
steadiness decided the 45-minute
tussle.
Miss Brough then teamed with
pretty Gertrude Moran, Santa Mon-
ica, Calf, to dethrone Miss Hart and
Nellie Sheer, Miami Beach. IS,
+6, 81. in a spectacular doubles
Anal. 1t required seven match points
before the coast girls triumphed
Miss Brough, who defeated Miss
Hart in last years semifinals, is
playing her last season in junior
ranks. She didn't enter this years
oath national tourney until the last
minute and considers the Junior title
a jinx because none of the cham
pions In the last l8 years ever won
the national women's crown on
which she has her heart set.
Evening star., 1941-08-30
BY BILL DISMER. Jr.,
Star Staff Correspondent.

SAN DIEGO, Calf, Aug. 30
Lend ear to the story of the new
Bill Wilkin, reformed Redskin if
ferent from the Wee Willie whom
Coach Ray Flaherty found in a
California prize ring in 1888 as
America is from Europe.
Ask Line Coach Turk Edwards
who is the hardest worker in camp
and the answer is Wilkin. Look at
the weight chart to see who has lost
the most poundage and the top loser
is Willie. And scout among the
Redskins to see if they have any
lons- term nominee for the National
Leagues 1941 All-Star team and
you'll find unanimity in the choice:
Wilkin as allleague tackle.
Change Quickly Noticeable.
From our first glance at Wilkin
this year, we surmised that the big
fellow had changed. Instead of re-
porting with a stomach big enough
for two men, the ex-Gael, who has
given headaches to many trainer,
actually appeared trim for all his
bigness, weighing in at 266. Last
year he was nearer to 280 the first
day of training. Yesterday, when
Wilkin stepped on the scales at the
end of the days second workout he
was down to 256-a net loss of 10
pounds. No other candidate in
camp, veteran or rookie, can show
such a loss.
Edwards, who drills the guards
and tackles, attributes Wilkins near
perfect condition to two things:
Bills inclination to drive himself at
top speed throughout each practice
session and his self inflicted diet Of
only two meals a day. Neither he
nor his running mate, 254-pound
Bill Young, will consume lunches
remaining in their rooms while the
rest OF the 45-man squad heads for
the mess hall.
Whether their restricted fare 4
responsible or not, Wilkin and Young
made both their coaches cape at the
end of yesterdays practice. For In
one Of the few sprint races Flanerty
has held who do you think proved
the fastest lineman? Wilkin, OF
course, and Young was second.
Turk Cramped His Style.
Flaherty, incidentally, was author
of the statement last year that when
Edwards quit playing, Wilkin would
be so per cent better tackle. Turk
gives Willie q terrible inferiority
complex" Flaherty used to say. He
thinks pappy Il the best tackle that
ever lived and has given UP hope Of
ever eQunling him"
Evening star., 1941-08-30
BY BURTON HAWKINS.

Bucky Harris of the Mats remains
the only American League manager
who hasn't been invited to hang
around through the 1912 season, but
even should his current team be-
come the first Washington club to
finish in the basement since 1909
Bucky seems reasonably certain to
retain his job.
Coach Muddy Ruel of the White
Sox has been whispered as successor
to Harris in the event Prexy Clark
Griffith decides to switch pilots, but
Griffith probably will display no
haste in making that move. Despite
their cellar status, the Mats haven't
been a sad sort of club the last two
months.
Washington has been playing at
500 clip during July and August 1t
is becoming less difficult to picture
the Mats as a f1fth-place team,
what with only five games separat-
ing Washington from the top of the
second division, and should the Mats
gain that spot Harris would be as
sured of plotting Griffith's entry for
the eighth straight season.
The Mats shortly will launch tests
designed to locate talent among the
minor league chattels. A young
army of hopefuls will be imported
for trials, but Griff doubtlessly will
be forced to take the trade route
to bolster the Mats with second and
third basemen and two outfielders
for his 1912 edition.
Griffith admittedly owns a mini
mum of exchangeable goods; but in
Pitcher Ken Chase and Catcher Al
Evans he possesses players who may
fetch desirable objects in swaps.
Chase, unable to win for the Mats
but still regarded as potentially
fine pitcher, long has been fancied
by the Yankees and Indians
With the development of Catcher
Jake Early, Griffith might be in
clined to include Evans in a deal.
AL could aid the Boston Red Sox
for instance, and the scrappy young
ster's bartering value is calculated
to bring the Mats something worth
while.
Evening star., 1941-08-30
Nv the Associated Press.

BY the Associated Press.
HERSHEY, Pa. Aug. 30-Though
holding a 2-stroke lead, Ben Hogan,
COLTS best money-winner, had to
contend today with Is fellow pro-
fessionals who have broken par for
So holes for the $4,000 Hershey Open
championship.
Hogan fired brilliant 81 yester-
day to 20 with a firSt-round SO for
1856, two shots in front of Lloyd
Mangrum of Monterey Park, Calf.
With SO holes to go, Ben almost was
certain to finish in the money for
Sub-Par Rounds Dime Dozen.
The 7,o0O-yard paris Hershey lay
out was almost perfect for good
scoring. AS a result, scores of 157
or better were required to qualify
the low 81 professionals and nine
amateurs for todays and tomor-
rows 18 holes.
Sub-par rounds were a dime a
dozen. Hogan's 81 was good, but
not the best. Jack Grout, formerly
assistant professional here, had a
field day with his second shots on
the long holes to rack up Sc and
though he had II in his first
round, he still was in contending
position for some sort of a cash
prize.
Best amateur in the field was Dick
Chapman, 1910 United States am
ateur champion, at 149. Dick took a
"a yesterday with his earlier rs and
blew only at the 18th hole. There
he hit a trap from the tee, topped
an explosion shot and wound up
with q 6 on Spar hole.
While Hogan and Mangrum held
the early advantage, there were q
hslf-dozan top-notch professionals