davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1941-10-16
M~@&tt4 Cnoc&an- AN7aH3A 9gL109 MY Q.
 prepared fer Betty croeker Home Service Department
BLACK MIDNIGHT AND CHoSTLETS

L things @ saS 5 s dng .n.am m e Sstad i dead white the ang ghosts that haunt the hadowy this see night It's effective combination and offers OH sorts or Black and White Refreshments black paper chayine Od waxsd of a % s S cabbage pnappe celery and strips cf black ripe olives r black against white icing We call Black Midnight Cake Big Cake or Cup Cakes for GhOsets ..,.. covered with white icing and snowy white coconu the eocOnu to make cOmc dOrOus sOy faees These small But first here's the recipe big Midnight BLACK MIDNIGHT CAKE ' :ss: :ss: sugar 'H sup :ss' .. :,s''' cake -four j Y cup cocoa tsp soda 1h cups cup nif sifted spupose flour t Vsnis
 Cream shortening, add gradually and gnl fluffy completely i flour issG aG ad Blend S sesnss a H' alternately with hot water and cocoa ..s .n 5 s.a % @ s @ s n: S ss. g : . when cool spread Boiler Icing over top and sids
 Double Boiler Icing 2 cup sugar Is tsp vanilla CT other Aavoring Combine top of double boiler the white of an ws snS SSg Vg @ & aaS barely holds its shape and M not runny besr pulled out Is Remove from hot water. and do beat Fold in This makes generous icing cake ! If Icing Becomes Grainy
 icing becomes grany add few drops of lemon juice to make Fluffy MaEshmallOw Variation
 after Ssovn % n s 5 F SD sS hs 1 esd aS icing is fluffy.
 -.-csp,ssAs lsa A. sar cs..Au. Hormaton spy Peasa snaase sss p e ssvr posssr
The Waterbury Democrat., 1941-10-16
The Chef Suggests
By JOSEPH BOGGIo (EEnfAI Plaza. New York;

Do not regard as lost those baked potatoes which were not finished off at their first serving. Fried potatoes that have first been baked are more tasty than fried boiled ones. And the fine touches that can be given to mashed potatoes-both white and sweet-are legion. Here is one recipe that you will like for a day when the menu is to be more vegetable than not:
 Ham-Potato Balls (for 4D
 cups mashed potato
 egg, well beaten
 E cup finely minced ham
 egg yolk
 seasoning
 fine crumbs
 If cold mashed potato is used It will have been seasoned and but tered. If freshly cooked potato Is used, mash while hot, season well, add a big lump of butter and whip up with little cream or hot milk; then add beaten egg and minced ham; mold into balls an inch in dia- meter; roll in crumbs, egg and crumbs; fry in deep hot fat. Drain on paper and serve very hot as the starchy member of a vegetable plate.
 A variation of this recipe for sweet potato lS mash the hot cooked potatoes, add a big lump of butter and cream or milk enough to whip to fluffy consistency, but do not have too moist. Add egg and h cup of finely chopped pecan meats; mix well, shape into croquettes, dip in fine crumbs, egg and crumbs and fry in hot fat. A real delicacy when served with roast turkey or duck. And here Is a good way to give character and flavor to boiled pota- toes:
 Potatoes Bretonnc (for A)
 2 large potatoes
 1 small Spanish onion
 1 large tomato
 stock
 2 tablespoons butter
 seasonings
 Peel ard cut potatoes in half-inch dice and cook in well-seasoned meat stock or consomme, together with the onion, coarsely diced, and a bit of chopped garlic. When nearly done, add the fresh tomato, peeled and coarsely diced; continue cooking un- til potatoes are soft and tomato cooked. Drain of most of the stock, and butter, sprinkle with pepper and serve.
The Waterbury Democrat., 1941-10-16

gelatin in cold water. Remove dress ing from heat, add gelatin adn stir until dissolved. Flake tuna fish and fold into mixture. Rinse mold in cold water and pour in mixture. Rinse
 When cool, place in refrigerator to set. Unmold on plate; garnish with crisp salad greens. Garnish with parsley. Serve with cucumber dress ing. Serves 6.
 Cucumber Dressing
 1 cup whipping cream
 ls teaspoon salt
 Dash paprika
 IF tablespoons lemon juice
 l cup chopped or finely diced
 cucumber.
 Just before serving the salad beat cream stiff; add salt and paprika. Gradually fold in lemon juice and peeled, chopped cucumber, which has been well drained. Serves 6.
The Waterbury Democrat., 1941-10-16

Lamb shanks contain the shank bone, but they yield a generous portion of lean meat. One shank makes . generous serving.
 Lamb shanks are especially good, and these can be prepared and served in a number of ways. The basic cooking method is braising. They may be given distinctive flavor with spices or a bit of garlic, pr they may be cooked with differ Rnt vegetables. An especially good way Is to stuff them with rice or barley.
 Stuffed Lamb Shanks
 lamb sfanks
 3 tablespoons lard Water
 Salt and pepper IA pound rice
 Brown the shanks in hot lard. Add water to cover and season with lalt and pepper. Cover and simmer antil tender, about 1 i-2 hours. Re- move from broth. When cool enough 70 handle, remove bones. Cook rice tn broth, adding water as necessary. Stuff boned shanks with cooked rice. Thicken remaining lamb broth for yravy. Serve separately.
 Praised Lamb Shanks
 6 lamb shanks
 a tablespoons flour
 \2 tablespoons lard
 2 onions
 1 small bay.leaf
 { bud garlic
 Tuck a tiny silver of garlic in each lamb shank. Dredge them in flour and brown in hot lard. When nicely browned, transfer them to baking dish. Make a brown gravy from the fat in which they were browned. Season this with onion and cay-leaf. Pour the gravy over the lamb shanks, cover and cook m ! slow oven (300 degrees F) until khe shanks are done, about one and half hours. Add little more water If the gravy becomes too thick. Lamb shanks with Vegetables
 6 lamb shanks
 2 tablespoons lard
 cup carrots, cut fine
 cup celery, cut fine
 cup green beans, cut fine
 Salt and pepper.
 Brown lamb shankS in hot lard. Season with salt and pepper. Cut
The Waterbury Democrat., 1941-10-16
Coffee And WaffleS

Whether it's crowd of young people demanding midnight spread, or just the family hungry after late trip to the movies, they're sure to greet your suggestion of waffles and coffee with enthusiasm.
 It's easy to keep the makings for this impromptu meal on hand. You can serve bacon, syrup or honey with the waffles; and you can be generous with second and third cups without worrying over sleep ing problems If you serve decaf- feinated coffee. Remember that 1t needs slightly longer brewing to bring out its full, rich flavor. And always for best results all coffee equipment must be absolutely clean, proportions of coffee and water lust be measured exactly and brewing must be timed to the sec- ond. When you serve waffles for crowd, have several waffle irons going if possible. If you use double acting baking powder you can make up your batter a few hours ahead of time, and it will be all ready to bake. Guests really enjoy mak- ing their own and serving them to each other, all crisp and golden brown.
 MIDNIGHT CAFE AU LAIT
 Use 1h heaping tablespoons of ground decaffeinated coffee, regular grind, to each cup (l5 pinD water. Make by boiled or percolated meth cd. If percolated, "perk" IS to 20 minutes slowly and gently, or long CT than ordinary coffee. Have ready a pot of hot milk. When serving, pour milk and coffee together into cup in equal amounts. In using de- caffeinated coffee, drip grind, measure well . rounded tablespoon instead of heaping tablespoon, and make by the drip method.
 WAFFLES
 2 cups sifted cake flour
 2 teaspoons double-acting baking
 powder
 1h teaspoon salt
 3 egg yolks. well beaten
 l cup milk
 { tablespoons melted butter
 3 egg whites, stiffly beaten Sift flour once, measure. aed hnk-
The Waterbury Democrat., 1941-10-16
.Barbecued
 Spare Ribs
By MARIE CLIFFORD

A few brisk days and capacities begin to run rampant. Thoughts turn to luscious pork chops and gravy, barbecued spare ribs or roast pork with apple sauce, dishes we may havAneglected during the'warm days just passed.
 It Is pleasant to know that when you eat pork you're giving yourself a big portion of those so essential protective foods - the vitamins. For pork has been proven to be the very richest of all sources of the Vitamin B factors, including thiamine, ribo- flavin and the anti-pellagra factor These B factors are important to steady nerves, good capacities and proper utilization of our starchy and sweet foods.
 One of the best liked pork bud get cuts is spare ribs. When you go to buy them, remember that you must expect to get at least 1-2 pound per person. The tastiness of this special meat comes from the tender bits of meat that lie between the bones. Our favorite story of spare- ribs is about the young inexperienced housewife who complained to the butcher that there was 50 little meat on the ribs and his reply was, Lady -when they begin to grow lot of meat on spare ribs they'll rename 'em."
 Spare ribs are equally delicious cooked with Sauer kraut, baked in a barbecue sauce. or baked like a roast with bread dressing between the layers. For the latter buys 2 sides of ribs, preferably one right and one left and put the two to- gether with bread stuffing between. Tie the roast together and bake 1t just like any oven roast. For boiled ribs with graut, yau will prefer to have the butcher split the side of ribs with kraut, you will prefer to lengths are shorter and easier to handle in eating.
 BARBECUED SPARE RIBS
 Cut spare ribs into pieces the size of individual servings. Flour and and brown thoroughly on both sides In 6 little meat fat. Transfer the Drowned meat to a casserole or cov- cred baking dish and add one-half cup of catsup and one-half cup of water (for 3 pounds of meat) and l tablespoon Worcestershire Sauce. A layer of sliced onions may be added before adding the catsup. Let the product bake in 8 slow oven for about one hour or until the meat is very tender. Serve in the casserole.
 Celery Stuffed Spare Ribs 2 side of spare ribs (about 3 lbs.)
 3 cups soft bread cubes
 l-4 cup diced salt pork cup celery, chopped
 3-4 teaspoon salt
 1-8 teaspoon pepper
 onion, chopped
 Fry the salt pork until crisp, then remove the pices. Cook the onion in the fat for a few minutes, then add the crisp salt pork, celery and bread cubes. Season with salt and pepper. Spread one section of the spare ribs with the dressing. Cover with the other section and sew or with salt and pepper and rub with tie in place. Sprinkle the outside flour. Place in roasting pan and bake in a 350s degree F. over for 1 Ia to 2 hours, or until ribs are tender. Serve {.
The Waterbury Democrat., 1941-10-16
Nodded Main Dish Salad Culinary
 Triumph

Nodded Main Dish Salad Culinary
 Triumph
 A main dish salad may as It's name implies, be tine main dish or fit into a more bountiful buffet meal which includes a wider assortment of food. In either case If fish meat or poultry is included in the salad, tart custard or cooked salad dressing may give 1t a tangy flavor to offset its blandness. This basic recipe for tuna fish salad mold may be used substitut- ing chicken, veal, salmon, crabmeat or shrimp - they are all delici- ous. And the cucumber dress ing is appropriate for any combin- ation you choose. Bits of chopped celebry, green pepper or pimentc may be added satisfactorily and will give variation in texture. Attractive garnishes of egg slices tomato wedges, lemon slices or rad ish roses will dress up the tray or chop plate upon which the salat Is served.
 Tuna Salad Mold With Cucgnnbes
 Cream Dressing
 1 can tuna fish
 lis teaspoons salt
 IF tablespoons sugar
 2 tablespoons flour
 teaspoon mustard
 Dash of cayenne
 3 egg yolks or egg
 6 tablespoons butter
 l cup milk
 ll cup vinegar
 1 tablespoon gelatin
 5 tablespoons cold water Make a salad dressing by mixing salt, sugar, flour, mustard and cayenen together; add egg yolks butetr, milk and vinegar: stir well Cook in double boiler over hot water until thick stirring constantly. Soak
The Waterbury Democrat., 1941-10-16
Lamb Shanks Are Economical
 And Delicious
Several Different Wave To Serve Them,
 All Good
M E N.U
 Fruit Cup lamb Stanks Stuffed with Rice Creamed Cauliflower Combination Vegetable Salad Custard Pudding
 TEA MIX

With lamb aVailable all the year round in most markets, the wise homemaker puts this fine favored meat on her list to serve regularly for family meals as well as those special occasions when a lamb roast or lamb chops seem 30 perfectly right as a main dish.
 Among lamb cuts, as among beef, pork and veal there are the less demanded cuts which are therefore economical, and these can be served In @ variety of delicious ways. They have all the fine flavor and tender ness of any lamb cut.
The Waterbury Democrat., 1941-10-16


 Hungry Mans Choice can condensed OK tail soup l can condensed vegetable-beef
 soup
 2 cans water. Combine the soups. Add water and heat to boiling. Simmer S-5 minutes. Serves 5-7
 Clam Chowder Basque can condensed clam chowder
 soup i can condensed chicken gunbo
 soup
 9 cans milk (using soup can for
 measure) Empty the clam chowder into saucepan and to 1t add the chicken gumba soup. Then stir in ? cans ot milk. Heat to boiling point, but do not boil. Serves 5-7.
The Waterbury Democrat., 1941-10-16

ing powder and salt and sift again. Combine egg yolks, milk, and nut ter; add to flour, beating until smooth. Beat egg whites until they will hold up in moist peaks. Stir quickly but thoroughly into batter. Bake in hot waffle iron. This makes four four-section waffles.
The Waterbury Democrat., 1941-10-16
ENTERTAINMENT

Designed only for entertainment purposes, RKO Radios "Unexpecteo Uncle" is said to be filled with spar king humor and heart-filltng TO- nance spiced with Zestful drama Anne Shirley, James Chaig ano Charles Coburn enact principal roles.
The Waterbury Democrat., 1941-10-16
Cold Days Ahead Call
 For Soup
DOROTHY GREG

On cold nights, a big tureen of mothers potato soup set steaming on the table made the eyes of us youngsters glisten with anticipation. Father just breathed "Ahl" happily, and beamed genially on the table at large.
 The other day I thought of that long, -time-ago family enjoyment of mothers potato soup when Q big bowl of cream of potato soup was served for lunch. For this soup had the same thick smooth look with big slices of potato in 1t, and was a stout, hearty soup of satisfying goodness.
 It is a new soup, was told, @ car1- ned condensed cream of potato soup - the latest addition to the lineup of canned soups. To serve, just add an equal quantity of water and heat.
 Modern canned soups are won derful anyway. Eaten plain they are fine of flavor, quick as a wink to prepare for Q meal. Combined, two or more together, they offer all kinds of possibilities for individ- uality.
 For instance, here are some favor ties I save for chilly nights when the warm spreading glow of good hot soup is comfort indeed to hun gry family:
The Waterbury Democrat., 1941-10-16
Cream Curry Soup

Cream Curry Soup
 can condensed pea soup
 Ia can condensed tomato soup 1-2 teaspoon curry powder
 2 cans milk .-." l-4 cup heavy cream
 Stir the tomato soup into the pea soup. Mix the curry powder with a tablespoon of the milk. Then add curry paste and remaining milk and heat, but do not boil. Just before serving add the heavy cream.
The Waterbury Democrat., 1941-10-16

vegetables in match like pieces and place in bottom of baking dish. Add a small amount of water. Cover and cook in a slow oven (300 degrees F) for about 1-2 to 2 hours.
The Waterbury Democrat., 1941-10-16

Only foreigners drink imported whlskey md gin in China,
The Waterbury Democrat., 1941-10-16
Tonato Scotch Soup

Tomato Scotch Soup 1 can condensed tomato soup can condensed Scotch broth cans water. Combine the tomato and Scotch broth soups. Then add two cans of water, using the soup can for a measure. Heat to the boiling point and simmer 3-4 minutes.
 Serves 5-7 portions.
The Waterbury Democrat., 1941-05-21
Nazi Army From Sky
 Fights Desperately
tcontinued from Page D

endorsements into the conflict in q steady stream and the British de- lenses were limited not only by distance from Egypt but by action on other scattered fronts in defense of the suez Canal and the Near East oil fields.
 The British navy was not yet off, cially reported in action but there were diplomatic reports indicating that sea fighting probably had started. The aerial invasion of Crete was unique in that there was no way for German Pan2Cr divisions to follow up to relieve the parachute troops that succeeded In establishing themselves at important points be- hind the enemy lines-unless rein- lorcements could be transported by sea,
 Germany has been operating speed boats in the area around Greece and they might be used in carrying forces to Crete but London dis patches suggested that more impor- tant Axis naval units were in action which presumably would mean the Italian navy. In the past, however, the Fascist warship8 have not di- rectly challenged the British MedI- tcrranean navy, which Is supposed to be guarding the sea lanes to Crete.
 Berlin Confirms News
 German parachutists and other air-borne troops have landed Suc- cessfully in Crete and have taken a number Of important points, 1t was asserted officially today by Berlin,
 "Operations are continuing ac- cording to plan," 1t was added.
 At the same time was said officially that if German parachutists arc treated contrary to international law on the assertion that they arc wearing New Zealand uniforms. Ger
The Waterbury Democrat., 1941-05-21
Most Rev. Maurice F.
 McAuliffe In Blessing
tContinued from Page D

Mathteu, both of Waterbury;
 Rev. Walter A. McCrann, South Meriden, Rev. Joseph r. McCuen, Elmwood, Rev. John F. McTeague, New Britain, Rev. Francis A. Mur- phy, Rev. Paul l., Spodnik, Rev, George T. Reilly, all of Waterbury, Rev. John A. Dowd, New Britain, Rev. John P, Kennedy, Rev. Albert A. Callahan, both of Waterbury Rev. Arthur P. Hanley, Hartford, Rev, Thomas J. McMahon, Hart ford, Rev. Francis J. Bratton, North Haven, Rev. Joseph F Donnelly Waterbury, Rev. Jos seph T. Cunningham, Hartford Rev, Bartholomew Skelly, Hartford Rev, John J. Walsh, .Unionville, Rev Joseph M. Griffith, Bloomfield, Rev s. r. Nolewajk, Union City, Rev, Edward L. Morrison, Waterbury, Rev. Thomas M. Griffin, Union City, Rev. John J. Hayes, Hartford Rev. Bernard J. Foster, Rev. Austin r. Saunders, both of Waterbury, Rev. Thomas 0. oNeil, Bethel;
 Rev. William Sullivan, New Ha- ven, Rev. Thomas II. Dwyer, Bridge port, Rev. James J. Sullivan, and Rev, James J. O'Brien of Waterbury, Rev. James r. ODea, LitehAeld Rev, James P. Cunningham, Green- wich, Rev. Edmund o. O'Connell Bridgeport, Rev. Norman St. Mar tn, Stamford, Rev. Raymond j. Kennedy, Middlebury, Rev. James r. Egan, Idtchfield, Rev. Francis Nash, New Hartford, Rev. John w Dial, Waterbury, Rev. James P Donaher, Cheshire, Rev. Patrick r Killeen, Deep River, Rev. Myles P Calvin, Waterbury, Rev. John Mo. Grath, Thomaston, and Rev. Francis Barrett, Waterbury.
 Revs. Patrick w. Flynn, Franeis T. Murphy, and Felix scoglio, Wa. terbury; Rev. John T. Connor Tarlifville, Rev. Patrick F. Donnelly New Haven, Rev. James P. Kerwan Bridgeport, Rev William Laflin Bristol.
The Waterbury Democrat., 1941-05-21

been sunk. All crew members and passengers were rescued, the agency said. The sinking was said to have occurred in mid-April.
 German sources carefully avoided any reference to the type of the warshlp involved, but 1t was as- sumed that the zamzam had en- countered Q German surface raider, which took the passengers and crew aboard and later transferred the passengers to @ merchant ship.
 In German Hands
 All Atlantic ports of continental France are In German hands, but Nazi informants said the Zamzam passengers probably had been land- ed somewhere between Bordeaux and Brest, on the southwest coast.
 In Washington, the state de- partment cabled the United States embassy at Berlin for information on the whereabouts of tho zamzam passengers, preliminary to demand ing that they be released. United States officials expected Germany to comply with the demand since she has observed international law so far In the zamzam case by res- cuing the passengers, and under that law she Is not entitled to detain them).
 German radio stations and news papers did not mention the zamzam case today, but the foreign office organ, Diplomatic and Political cor- respondence, said, Prior to the re- lease of the truth that the crew and passer, ITS were brought to safety, alarmist reports were employed by tle British as well as che interven- tionist American press for war mongering purposes. -. . However, quicker than the war mongers had hoped, another horror fairy tale met Its end"
 Newspapers called attention to alleged heavy losses of British tank CTS. The Voelkishceh Beobachter, for instance, said during the first three weks of May 85,000 tons (of British tankers) were sunk and l5,- 900 tons damaged"
The Waterbury Democrat., 1941-05-21

tCOIlLHlucu ITUH PHBC lJ Foley, who had asked the death sentence during his trial.
 The youth suspect in another staying and h score Of rape cases, was brought into court guarded by six deputy sheriffs.
 Before sentence was pronounced, he argued with Judge Barrett that he, and not his attorney, had the right to make final statement.
 Permitted to Speak
 Barrett permitted him to speak.
 Its a great country where a man has to admit a crime he didn't com- nit" Cvek snarled.
 The prisoner then launched into a bitter denunciation of Foley, whom he called a damn liar' whose witnesses had testified falsely.
 Judge Barrett demonstrated sharply that Cvek was using curse words"
 "If you expect to speak here, say anything you have to say like a gentleman" the jurist said.
 Cvek then asked the judge to pass sentence, adding:
 And don't use the words May God have mercy on your soul, be- cause if there was a God he wouldn't have let things like this happen"
 Judge Barrett omitted the phrase in pronouncing sentence.
 Then came Cvek's deliberate at- tempt to spit upon the judge, the district attorney, and the detective lieutenant. He was dragged from the courtroom by his guards.