davidaulloa/AmericanStories huggingface dataset:
Evening star., 1941-03-09
Shepherds of Bethlehem

Loyalty Lodge will meet tomor-
row at 7 Fourth street NE. On
Tuesday Trinity Lodge will also meet
there. There will be a social. On
Friday Justice Lodge will meet at
935 G place NV.
Evening star., 1941-03-09

Mrs. Auralia M. Grim, matron of
Good Will Chapter, announces on
Wednesday there will be a card
party at the home of Mr.. Al-Va T.
Walsh. Members and friends are
invited.
Mrs. Margaret Jones, matron of
Treaty Oak Chapter, announces a
meeting March 10 at 1910 Wisconsin
avenue NV. Bethel No. 6, Jobs
Daughters. will give an eXemplifica-
ton of work.
Ollie H. Carr, matron of Takoma
Chapter, announces the Ways and
Means Committee will serve
banquet on March IL to the past
matrons of Takoma Lodge; March
IL, the chapter will have charge
of the ,Campbell-Loeff1er Sewing
Club at the Masonic and Eastern
Star Home; the Home Board Com
mittee is sponsoring dance March
IS at the Masonic Temple, Maple
and Carroll avenues. NV; the men
will have charge of the entertain
ment and refreshments on March
ID.
Mrs. Lula Jett, matron OF William
r. Hunt Chapter announces meet
ing Thursday night. Degrees will
be conferred. Entertainment.
The Officers' Club will meet at
the home of Ruth Cyrile on Tuesday
at 8 pm.
On March II the Auxiliary Home
Board will meet with Mrs. Lillian
Bennett. Plans for mems night will
be discussed.
Columbia Chapter will celebrate
its 3Oth anniversary on Tuesday
evening at 4209 Ninth street NV.
A one-act play, "A Dish of China
Tea" will be featured.
The Daytime Ways and Means
Committee will be entertained by
Jennie Haigh, Helena Neal and Eula
Hollis on Thursday at / pm.
A luncheon and card. party will
be given by the General Ways and
Means Committee on Saturday at
1:3O pm, at 2l00 Massachusetts
avenue NV.
At the annual dinner and election
of the Matrons and Patrons Asso-
citation last Saturday Grace L, Cod
dard and Richard c. Rambo, ma
tron and patron of Columbia Chap
ter in 1910, were inducted into
membership. New officers elected
are: Doris Cope, president; Henry
Syfrig, vice president, and Elva
Howard, secretary and treasurer.
Mrs. Claire E. LoWd, matron, an
nounceS Warren G. Harding Chap
ter will entertain the conductresses
and associate ConductresSeS OF the
jurisdiction on March IL.
The matron of Hope Chapter an
nounces the annual spring dinner
will be held April 3 at Almas Tenn
pie, 4:30 to 7 pm. Call Lilly Rex
ford for tickets.
The Home Board of Acacia Chap
ter will meet Tuesday at the home
of Anna Mayer. The Educational
Committee will hold a luncheon
and card party Wednesday at 1414
Massachusetts, avenue NV. at IL
o'clock.
Mrs. Veleita c. Prather, matron
of Harmony Chapter, announces a
Temple Board meeting at the home
of Mrs. Hazel Nelson tomorrow eve
ming. The meeting of March 13
will be in honor of the Associate
Grand Patron Ira Y. Balm. Re-
freshments and dancing.
A meeting of the Life Membership
Committee of Martha Chapter
was held at the home of Mrs. Macie
Absher, on February 81. Mrs. Marie
Boyd was elected vice chairman and
Mrs. Juanita Schwarzman, secre-
Evening star., 1941-03-09
Jobs Daughters

Bethel No. 5 on March IA will
celebrate its fourth anniversary.
There will be short meeting, to be
followed by a concert by the Mems
Glee Club of the Wilson Teachers
College. There will be dancing and
refreshments.
Bethel No. will meet March IS
for supreme and grand visitation.
Mrs. Schloff, supreme guardian and
Mr.. Fox will be honored. There will
be initiation. At the last meeting
the choir gave play. The following
took part: Ethel Brooks. Jeannette
Beane, Margurite Watson, Julia
Mea Frye, Marie Errera, Frances
Clark, Doris Fortney, Virginia May
Gilbert.
The choir will meet March IA at
the home of Ethel Brooks at 8 pm.
The drill team will meet to-
morrow at the home of Mrs. Newsom
at 7:3O pm. They will have dance
March 90 at the Shoreham.
The Hiking Club will meet March
II at the home of Helen and Virginia
Middleton at pm.
Evening star., 1941-03-09

The matron, Mrs Zoie M. Nelson,
of East Gate Chapter announces
the Ways and Means Committee will
sponsor a bridge luncheon on Fri
day at noon at the Masonic Temple,
Mills and Rhode Island avenues
NE.
Evening star., 1941-03-09

Unity Chapter will celebrate its
oath anniversary March IA. The
1941s are invited. Refreshments
and dancing.
Rehearsal for the officers on Tues
day at o'clock at the temple.
The Auction Bridge Club meets
Monday at the home of Ruth Byer.
Evening star., 1941-03-09

The following lodges will be visited
this week by Grand Master Ara M,
Daniels and committee Of masters
and wardens: Tuesday. Samuel
Gompers Lodge and Thursday,
Cathedral Lodge.
Evening star., 1941-03-09

The 1885 Association of Matrons
and Patrons will hold its annual
birthday anniversary banquet in
honor Of Past Grand Matron Helen
L. Brashears March IS at $50 pm.
at the Eastern Star Clubhouse, 2600
Sixteenth street NV.
The Waterbury Democrat., 1941-10-09
Thrifty
 Buying Tips

Thrifty buying Is necessary when the food budget is limited. The wide variety of meat cuts is a great help in this respect for the food value of all cuts is approximately the same and the less demanded portions can be used to keep the budget In balance. Vegetables and fruits in season should be given preference so that a plentiful sup ply is obtained at bargain prices.
 Economy cuts of meat are eSpe- cially well suited for cooking With vegetables because both are cooked in moist heat.
 This main dish, suggested by 1ne2 s. Wilson, home economist, will pro- vide many of the essential food ole- ments for the day.
 Veal and Ham POt-pie
 2 pounds veal shoulder
 h pound smoked ham
 4 cup finely sliced onion
 3 cups diced potatoes
 A cup sliced celery
 i tablespoon Worcestershire sauce
 Salt and pepper
 Pastry or baking powder biscuits
 Cut the meat into l-inch cubes Roll In flour and brown in hot lard Put this together with vegetables into buttered baking dish. Seasor with salt and pepper and Worces' tershire sauce. Cover and cook fol one hour In a slow oven (300 de- grees F). Top with baking powder biscuits or pastry crust and return to moderately hot oven (400 degrees FL until the top is baked.
 Serve mixed vegetable salad stewed fruit for dessert, and milk a. the beverage.
The Waterbury Democrat., 1941-10-09
Fresh Tuna Fish Tasty
 As Preserved

Most people have eaten preserved tuna fish but surprisingly enough few of them have ever treated then- selves to the delight of eating fresh tuna. Yet this huge fish Is avail- able a god part of the summer and usually has low price tag because of the big supply.
 A member of the mackerel family, tuna have been known to run over a thousand pounds apiece, according to Tn Fishery Council, although the ordinary catch is well under 250 pounds. One l4 feet long and 1900 pounds in weight was captured of the Jersey coast.
 To catch this fish Is thrill every sportsman desires. When he does catch one, he usually dismays his wife by presenting the prize to her. For the average housewife does not know how to prepare fresh tuna or what to do with so much fish. It would be better for her to purchase the few pounds of fish she needs from a local retail marchant.
 The tuna ranges from Newfound- land to Florida and on the west coast from Washington to Lower California. Tuna on the west coast, however, rarely run over 250 pounds. They are caught in purse seines, pound and gill nets, by harpoon and, for the most part, by hook and line.
 Properly prepared, tuna fish is almost as delectable as swordfish which has won itself world of fol- lowers. Why fresh tuna fish has not met with such wide acceptance is a puzzle to devoted tuna eaters. But 1t took long while for people to accept swordfish and perhaps a similar wave of popularity will in- volve fresh tuna.
 Here is a good way to prepare fresh tuna:
 Baked Fresh Tunt Steak 6 slices fresh tuna
 salt. pepper
 Nutmeg. grmated
 IF cups fish stock or clam broth
 1 tablespoons butter
 4 teaspoons tomato puree
 Juice of 1 lemon
 3 sprigs parsley
 Salt and pepper the tuna slices and sprinkle with a little nutmeg. Lay in a buttered baking dish, and then add the fish stock or clam broth. Cover with buttered paper and bake in moderate oven (S5O de- grees F.) for 90 minutes. frequently basting. Take paper of and cook
The Waterbury Democrat., 1941-10-09
Tested
 Recipes

Boiled Neck Slices of Lamb 2 lbs. lamb neck cut In 2-inch slices IF cups water,
 1 cup tomato juice
 2 teaspG. lemon juice
 1 teasp. salt
 l-8 teasp. pepper
 Wipe meat with damp cloth. Salt and pepper and place in heavy skill let or sauce pan. Add water, tomato juice, and lemon juice; heat to boil- ing point. Lower heat, cover tightly and simmer slowly for one hour. Serve hot in individual casserole dishes or soup plates. Makes ( serv- ings.
 ROats Shoulder of Veal
 Have butcher bone and roll shoulder of veal; after boning and rolling, shoulder should weigh to 51s pounds. Wipe with damp cloth. Salt and pepper to taste. Place meat, fat side up, on a rack in an uncovered roaster. Set oven control at moderate (325 F.) and pre-heat oven for IS minutes. Place roaster in oven and cook, uncovered, allow ing 42 minutes per pound; If using meat thermometer, roast until tenn perature reaches l80 F.
 Praised Chuck Steak 2 lbs chuck steak, cut l inch thick
 Salt and pepper
 cup meat broth
 Wipe meat with cloth. Salt ane pepper and place in @ heated heavy skillet. Pour broth over steak anc heat to boiling point. Lower heat cover skillet tightly and cook slowly for 1 hour and 25 minutes, turning meat IS minutes before end of cook. ing time to allow both sides te brown. Makes 4 servings. Mediterranean Ham
 Combine 2 cups l-4-inch. bread cubes, 1-2 cup honey, l-2 cup raisins l-2 cup crushed drained pineapple and 1-2 cup bran cereal. Mix well and spread between two 3-4-inch slices of smoked ham. Stick 1'teasp whole sloves into fat around edge oi ham Pace in covered baking par and bake in slow oven (300 F.) about 2 hours. Yield: 6 servings.
 BrOiled Beef Liver
 Have liver sliced 1-2-inch thick Wipe with cloth and remove skir and tubes if butcher has not don' SO. Salt and pepper lightly. Do with butter and place 4n center O broiling pan 1 l-2 inches below broiling unit. Broil ? 1-2 minutes turn and brou for 3 minutes on sec. opd side. Be careful not to overcool liver, as long cooking will make il tough. Allow 1-4 pound of liver fol each serving.
The Waterbury Democrat., 1941-10-09

hFnris latest lp-shape likes nothing better than pcnckng Fehr studios itlnr saf nSdIe with something delectabe Anhhy'a critical sandwich recpes
 TOAsTE ROELIEs
 q, ae sees graham l-e teaspoonfu paprika 1s cIn hutter 1-2 teaspoonu salt I.a cun urento cheese 1-8 chopped pickles cream the batter cheese and add the pmentO salt and sweet kes snread Of bread which have had the ved T0 u and toast directly under the boie ses In modkraGe un Spcy brcwned Serve at once
The Waterbury Democrat., 1941-10-09
Nu7R/7ION MEMC1 MRaOkIcp MN 1 nuTRITIon DIRECTOR Z
connecTIcIr DRIRY anD FooD eounelL MRRrEoRD

Health authorities feel that all milk for human consumption should be pasteurized because this is the best method of killing or rendering harmless all disease organisms which may be transmitted through milk. Tn large cities where practically all of the milk is pasteurized, milk-borne disease epidemics have been almost eliminated. Such epidefnics are now a minor public health problem in this country, and those that do oc- cur are nearly always in rural areas and villages.
 Important Milk Vitamlns Not
 Affected
 Some people believe that pasteur- ization destroys the vitanins in milk. If this were so, 1t would be Q se- rious matter, since milk is valuable source of vitamlns. However, only vitamin 0 is significantly affected by pasteurization, and we do not re- ly on milk as 8 source of this vita min, as 1t is found abundantly in fresh fruits and vegetables.
 The slight decrease in nutritive value of milk caused by pasteuriza- ton Is negligible when compared with the increased protection from disease-protection which far out weighs any slight loss in the less Important food clements of milk.
 Several years ago, the U. s. Public Health Service made a study of about 3,7o0 children to determine whether they would grow just as yell on pasteurized milk as on raw milk The results showed that there was no significant difference in the growth rates; as matter of fact the children receiving pasteurized milk grew slightly better than those on raw milk. Furthermore, the chil- dren who drank raw milk suffered with communicable diseases more frequently than did the children who drank pasteurized milk only.
The Waterbury Democrat., 1941-10-09

five minutes longer. Take fish out and put on hot platter; meanwhile transfer the liquor to a sauce pan aand reduce over a hot fire; then ad dslowly the butter, the tomato. Adjust the seasoning, add the lemon juice and pour this sauce over the fish. Garnish with the parsley.
 Recipe courtesy of Long Island Seafood Cook Book")
The Waterbury Democrat., 1941-10-09

Yes, pork chops should be covered after the initial browning. Pork chops and pork steaks are best cooked by braising, that is. by cooking
The Waterbury Democrat., 1941-10-09

To broil ba- nanas in e lamb chop grill. place them In 6 pan on the rack. Put the pan on the broiler when you turn the chops after they have been brownei on one
The Waterbury Democrat., 1941-10-09
.AFew Tips
 For The Young Hostess

| adept at preparing fancy dishes" for luncheon parties or for her bridge club is less confident when 1t comes to planning a company dinner. But she need have no fear of undertaking dinner party if she takes care to select and pre- pare the meat course well. For if the meat dish is delicious, the whole meal is success, in the opinion of most men.
 This is not 6 difficult task for some of the finest meat dishes are most easily prepared. A brown and tender rib roast of beef, pork loin, leg of lamb or veal roast are all excellent main dishes, and the easy modern way of roasting makes their preparation Q simple matter. The roast is placed on a rack in an uncovered pan and roasted in a slow oven to the desired degree of doneneSS. The fat side is placed uppermost so that there is no need to baste the meat.
 For more quickly prepared meals, broiled meats are always good. A perfectly broiled steak or chops form 6 substantial basis for a de- licious meal.
 For young homemaker, whose cooking repertory may be limited, 1t is a good idea to have Q few social main dishes which she can rely upon when 8 dinner is to be planned in hurry. One, which is 0 little bit special without being too fussy or difficult, is Q combina- tion grill of lamb steaks, suggested by Inez s. Wilson, home economist. This combination can be served on a plank or fireproof platter.
 PIanked Lamb Steaks
 3. Lamb steaks
 3 tomatoes
 Asparagus tips 2 cups hot riced potatoes
 3 tablespoons butter
 3 egg yolks
 Salt and pepper
 Have slices from leg of lamb cut l to 3 inches thick. Brown on one side in a hot pan. Season and transfer, with the brown side down, to 6 heated plank or fire- proof platter. Place tomato halves around the steaks and asparagus tips arranged in bundles. Dot these with butter. Add butter, egg yolks and seasoning to potatoes and beat Make 8 border around the other foods on the plank with these poe tatoes by forcing them through pastry tube. Place in a hot oven (400 degrees Fl or under the broiler to brown and finish cooking the lamb steaks and to heat the vegeta- bles.
 Another delicious main dish with a touch of style, easy to prepare even for beginning cook is broiled ham slice with bananas. This may be panbroiled.
 Ham Q h Stanley | I Center cut nam Sllce
 teaspoon prepared mustard
 Brown sugar
 tablespoon lemon juice
 3 bananas
 The ham slice should be from one-fourth to one-half inch thick. Rub the mustard into the ham, then brown 1t slowly on both sides in heavy skillet. When Drowned, sprinkle with brown sugar mois- tened with lemon juice. Around the harne place bananas which have been cut in halves lengthwiSe and again croSswise and dipped in brown sugar. Continue cooking until the bananas are heated through. Serve as a garnish with the ham. A slice of ham one-half inch thick requires twenty minutes to panbroil.
The Waterbury Democrat., 1941-10-09
PaSteuIixa ton A Public Health
 ANmngRawA

AASVJA AAsstAuu "A uwAS AAV~AS"
 Measure
 There is no story of science and industry more thrilling than that of the part played by safe milk in the improvement of public health. One of the most spectacular examples of the advance made in providing a safe milk supply is the elimination of bovine tuberculosis in this coun- try. The next important step to be taken Is the more widespread use of pasteurization as a safeguard to the milk supply of every community. A survey made recently by the U. s. Public Health Service revealed that about 75 per cent of milk sold in ci- ties over 1000 population was pas. teurized. Tn cities over 500,0oo po- pulation, approximately 98 per cent of the milk was pasteurized. Tn most of the larger cities, the only un- pasteurized milk sold is certified.
The Waterbury Democrat., 1941-10-09

they have been drowned. cover the pan closely so that they may cook in the steam which surrounds them. Cook them slowly and thor oughly.
 HOY CAN ' KEEP BANANAS
 FROM SLIDING OFF
 BROILING RACKp
The Waterbury Democrat., 1941-10-09

In choosing a pork roast, the loin is c favorite cut. The center part IS most in demand. Therefore, II you want a bargain, you can often find 1t in the ess-demanded loin end. The shoulder end, though 1t contains somewhat more bone, is just as tender and fine in flavor as the center. Don't overlook this sec- ton when you are shopping. It is roasted like any other pork roast You may like a spicy sauce to serve with 1t, for a special occasion Here re some suggestions.
 Fork Roast With Spicy Sauce
 PQrk loil roast
 Salt and pepper
 2 small onions, minced
 1 tablespoon Worcestershire sauce tablespoon sugar
 l-9 teaspoon paprika Ia cup vinegar
 l-9 cup water
 3 tablespoons catsup
 Have the back bone loosened at the market. Season roast with salt and pepper and place, fat side up, bone ends down to form rack, In an open roasting pan. Insert the meat thermometer so that the bulb reaches the center of the largest part but does not rest on bone or fat. Do not cover or add water. Put in . moderate oven (350 F) until well done, as this brings out the rich de- Nci0lis flavor. Pork Is well done when the meat thermometer regis ters l85 F. Allow thirty to forty minutes per pound for roasting pork loin.
 Combine other ingredients and cook together for five minutes, until the flavors are blended. Serve as sauce with the roast.
 If you have any portion of this roast left over, try serving 1t in this way.
 Hot Tamali Medley
 3 cups ground cooked meat
 1 l.2 cups gravy or meat stock
 tablespoon chili powder Salt
 i.2 small clove garlic
 1 quart cooked mush
 Grind the meat and mix 1t with gravy, chilli powder, salt and garlic which has been finely chopped. Line the sides and bottom of baking dish with very thick mush. Fill with the meat mixture and put mush over the top on broken pieces. Bake in 6 hot oven (425 F) for twenty to thirty minutes. Serve from the baking dish.
The Waterbury Democrat., 1941-10-09
TERRACES UNCOVERED

Finleyville. Pa. (UP)--A system of natural terraces, apparently built by ancient dwellers in this region, has been uncovered by archaeolo- gists excavating a group of mounds at Courtney, near here.
The Waterbury Democrat., 1941-10-09
Pork Roast Is Always Good Main Dish
All Sections of Loin Are Tender and Fine
 In Flavor

For . dinner party or for a family meal roast pork is one of the best Of main dishes. The flavor of pork not only blends well with other foods, but 1t seems to enhance 1t. 1t makes the simplest menu satisfy ing. This is doubtless because of the high food value of the pork. The fat supplies energy, and the lean is not only 8 source of high quality protein but it is one of the richest sources of that important food element, thiamine, of the B vitanain group.
The Waterbury Democrat., 1941-10-09

sIde. The bananas, require only half as long to cook as do tne chops.
Evening star., 1941-03-05

To make yosr Spring shopping ssisr. 10 save yea
time end fineaeioi stroin. Shop with Letter Of
Credit! No waitins for ehaRse. charge Q. ks.
And-nc Down paYment shrss months 10 pay. 40
intesst charge.
Tie Pslais Regal. Credit Office Fifth Floor
Evening star., 1941-02-10

been attacked by British merchant
ships. Hitherto German submarines
have always warned merchant ships
before attacking them. Now Ger
many will retaliate by regarding
every vessel of the British merchant
navy as a WarShip."
From the Admiralty that night
cracked a message that was flung
over thousands of miles of heaving
water, round the earth and back
again: Calling all ships :. calling
all ships" And the warning was
methodically written down in the
logs of countless vessels. rolling
along under the stars, that they
might in future be sunk without
warning and without trace.
Lessons i'm DOdging Bombs.
Since then the after-deck of every
ship has been strengthened to take
a defensive gun. We aren't allowed
to carry depth-charges as we should
like to do Gt isn't all fun being shot
sitting. and our little guns are toys
compared with the 6-inch and g.
inch weapons the big U-boats carry,
to say nothing of 2,000-pound tor
pedoes. But sailors don't care; when
the time comes we cock up our
guns and have pot at Helnkel
dive bombers or Dornier mine
LAYERS, when we are on shore we
take gunnery courses and lessons in
dodging bombs and gunfire; we pick
up bit in conveys.
Here is a big merchantmen load
ing in Glasgow for Bombay. The
derricks are swinging and the
winches groaning, the A. BIS are
busy getting her ready for sea-
when suddenly there comes an
urgent order to proceed to Milford
Haven and take $50 tons of. dyna-
mite aboard. A nice cargo-in war
timel
We slip out in the dusk and stand
down the coast At Milford Ha-
ven we get the stuff safely slowed
below. The old man goes ashore and
has word with the officer COM
manding. asking for a couple Of
armed trawlers as escort, at least as
far as FaStnet Light. as subma-
rines have been pretty thick that
way lately.
The request Is granted. One sum-
mer afternoon, with the sun turn
ing the water to ripping gold, We
stand away southwark, the two
sturdy little trawlers in charge of
us. FaStnet is passed. The trawlers
put about and go fussing back,
shrink to black smears and vanish
Two days out Sunset. Peaceful
night. The ship moves quietly SOUTH
ward.
Dawn. A streak OF light far away
over heaving sea. Suddenly the
Evening star., 1941-02-10

and they have missed her by inches!
No. by heck! AS they slide away,
there is the sight of something slip
ping over the sterns of each-and
then from behind them rise twin
volcanoes of foam water blotting out
the destroyers and climbing almost
to the sun-and then two more
and the destroyers are around again
like panthers, nosing at the spot
where the enemy vanished.
Submarine Plunges.
And even from here we can see
tremendous air bubbles bursting up
from beneath the waves, and then
the stern of a submarine comes
slowly out of the Water-instantly
to be hammered by the destroyers'
@. F. guns-boom! Boom! Boom! !!
Boom! Bomi-and it climbs
till it stands vertical out Of the
water-staggers as though about to
crash down-and then plunges with
a sickly heave straight down be-
meath the sea.
And where it has gone presently
rise more bubbles with sickly gur-
glings, and then great reddish
greenish simmer of shining oil.
The destroyers nose hungrily
about the spot as we reform into
convoy. One comes fussing back to
us. The other pauses. There is
no need to do 1t, but the navy takes
no chances, so down go two more
depth -charges-a pause--two more
explosions muff1ed beneath the
waves-a new uprush of foaming
water. And then our second escort
returns quietly from that place
where a submarine, burst and bat