davidaulloa/AmericanStories huggingface dataset:
Enakopravnost. [volume] (Cleveland, O.[Ohio]) 1918-1957, 1943-12-24
SVOJEGA BRANILCA OKKA-
IJAh

Pa ne .kak golnlan, a1npak
strokovnjak y zepnih tatvinah,
pravi poklicni zzepfii tat. To Sc
je zgodilo pred sodiscem ' Kai-
I'll branilec je, torej njegov
zagovornik, zgovoren Arabec $
papirji pred seboj, V lahkih san
dalai in ne v "a dirkanje oko-
vanih eevljih. Zagovornik je Sc
del neposredno poleg svojega
klienta, znanega zepnega tatu.
Q vso zgovornostjo Arabca,
XII vedno nekaj trguje, je doka-
zoval njegovo nedolznost in pri-
govarjal sodniku, maj izreee o.
prostilno sodbo.
Ko pa je koncal svoj govor in
Enakopravnost. [volume] (Cleveland, O.[Ohio]) 1918-1957, 1943-12-24

maria nj bio vsega Y njej. Nj
kjer pri obtozencu ga nj bilo,
slednjic pa je ia le primal, da
je nekaj bankovcev ze pozrl,
ker Jill III incl kan drugam
.skriti, in da hi pozrl Sc ostale,
&c bi zagovornik nekoliko dali
.govoril.
Rentgenska slika je res polka
zala v zelodcu obtozenca kova-
nj denar. Pri operaciji SO mu jih
well ven in vrnili zagovorniku,
obtozenec pa je Sci Sc enkrat ma
zatozno klop. - Imajo ze pray
tisti, XII pravijo, da je orient ne
doumljiv.
Enakopravnost. [volume] (Cleveland, O.[Ohio]) 1918-1957, 1943-12-24

{ b "a s4s4
Podpolkpvr1ik Dedier je wei
) ssbot saniok krey svojs zstie "a
spotnin, potem pa ,je 4 razbito
glayo Sci pes "a glavho armada,
kateri Sc jes spo 1s urah hoda .pr.il.:
druzil. sedaj Sc Iiahaia Y rieki
bofnici mex je na BIiznjem who
du, kamor Sc ga je ma ,prosnio
rnarsala Tita preneslo. 2 leta-
ION, da Sc izvrsi operacija. "a
resitev njegovega zivljehja.. Oh
postelji je samokres svoje ze-
ne, edino, kar ina "a spomin Cd
ME. y
(Nadaljevanje sledi.) ,,.
Enakopravnost. [volume] (Cleveland, O.[Ohio]) 1918-1957, 1943-12-24
tNadaljevanje 8 l. straf,i)

Bosni. On je bill imeniten decko
visoke vitke postave, bistrih oci
in glavo so mu krasili dolgi las
je. Slovel je radi svoje ne
ustrasnosti in njegovo ime je BIZ
10 magicno. Ko se je razsiril
glas, da je Principe tukaj," Sc
je gibanju pridruzilo ma tisoce
kmetov omenjeni pokrajini,
kjer je njegov stric caseen kot
nucenik.
Podporo SO zajeli cetniki in
ga izroeili Italijanom, XII so ga
ustrelili. Umrl je kot junak.
Predno je padel, je .zaklical !:
"zivela domovina!"
Mladega Ribarja je ubila nen,-
Ska bOniba
Mladega Ribarja je pretekli
mesec ubila nemska bomba, bas
ko Sc je imelo letalo, XII je ma
meravalo odleteti ma posebno
vojasko misijo ma Bliznjem
vzhodu,, dvigniti v zrak. z MIN
sta umrla diva britska oficirja,
XII sta bila prideljena Titovemu
stabu, neki drug clan Titove mi
size pa je bill ranjen. Gee MIA
dega Ribarja je danes predsed-
mix partizanske zakonodajne
zbornice., Sin jef bill polkovnik
pri vrhovni komandi marsala
Tita.
Olga Dedier je uHnrla pre-
teklega junija ma vrhu Ruma-
Mia gore blizu Sarajeva, ka-
NOR smo imeli poleti 1910 Olga,
Vladimir lin JAZZ til skupaj ma
ribolov. Bila je doktorica medi-
cine in je imela Gin majorja V
zdravniskem zboru Ljudske ar
made. .,
Enakopravnost. [volume] (Cleveland, O.[Ohio]) 1918-1957, 1943-12-24
Marsal Tito in junaska osyobodiha borba
jugoslovanskega ljudstya

padov rlemskih bombnikov. Tam
je bill ranjen tudi marsal Tito;
prerezan in bill zivec ma igor
MEM delu njegove leve roke In
kot posledicas Sc sedaj ne more
roke zapreti. Ubit je bill tudi me-
Xxi stotnik angleske misije, In
Vladimir Dedier je bill zadet V
>glavo cd nekega fragmenta.
Olgi Dedier je bomba skoro
odtrgala ramo, in vlekla Sc je
skozi devet dni dalje, vcasih
pes, vcasih sedec ma konju, med
tenn ko Sc je Ljudska armada
borila, da utece obkolitvi cd So
vraznika. Ma roki nj bilo nobe-
nih zdravil in nastopilo je "a
strupljenje krvi. Koncno so il
morali 10. junija odrezati levo
roko. Amputacija je bila izvr-
sena ma neki pusti gorski pla-
mott. Ko SO il prinesli par kap-
sui stimulantov "a srce, XII so BIZ
le Sc ma razpolago, je bila Sc pri
zavesti, ampak je odklonilal po-
moe, rekoc: "Prihranite jih "a
one, XII bodo ziveli." =
q nozem izrezani grob
Naslednji dan je umrla. Men
moz in neki castnik sta jo poko-
pala V grobu, XII sta ga z nozi
izrezala iz suhe zemlje. To je
.bilo dvojno tezko "a podpol-
kovnika Vladimirja Dedierja.
Ko je namrec nosil 5 let stare
ga otroka nekega partizanske-
ga poveljnika il Dalmacije, ga
je v glavo zadel drobec bombe
in incl je poceno lobanjo.
Enakopravnost. [volume] (Cleveland, O.[Ohio]) 1918-1957, 1943-12-24
Sn,,'t Olge zDedier

Bila je strasno ranjena bit
XII pri lin-Kfadi, ko je della
la ostalimi clani zdravniske-
ga staba tekom strahovitih ma
Evening star., 1943-09-30
SOCK PATTERN.
(Thdrks to Anonymous J

SOCK PATTERN.
(Thanks to Anonyntous.)
would like to tell the lady who
asked about knitting socks on cir
cular needles. that the larger de-
partment stores, / believe, will help
anyone with their knitting problems
free, If they purchase the wool for
their garments at their knitting de-
partment. They also have pattern
books with the different patterns in
them. The Red Cross also issues
instructions for knitting socks.
/ love the Readers Clearing
House and have found it great
help.
HERBS.
(Thdnks to Mrs. C. N. NJ
Wdshington.)
Because I also have a friendly
feeling for herbs, am glad to give
the reader who requested them
list of a few of the more popular
herbs, which, when added to our
war-restricted cuisine flavor with
fragrance" many of the dishes that
cry out loud for variation; particu-
larry those foods in which we have
come more and more to use white
sauce as means of stretching our
dwindling meat supply.
Basil-Is particularly fine with
tomatoes. 1t has been said that
basil is married to the tomato"
For tomato salad, tomato juice, and
in tomato sauce and aspic jelly it is
indeed a gastronomic treat. Used in
cream cheese and in omelets it Is
good, and some like the flavor in
string beans.
Marjoram-The flavor of marjoram
blends well with beef, pork and
lamb. Use it in meat loaves and in
stuffings of bread for fowl 1t blends
with the flavor Of mushrooms and
is used in mushroom soup and
sauces.
Rosemary-Is used in many ways.
One I especially recommend is in
french fried potatoes. Add q little
bundle of rosemary-tied in a cheese
cloth loosely-to the hot fat in
which french fried potatoes are to
be cooked. The secret of having
professional-looking french fries is:
Cook the potatoes half done in fat
that is not too, too hot, remove the
SKINNER and cool, hours afterward
they may be added again to the fat
very hot this time-and cook
| quickly until brown.
Thyme-Good with rabbit and
other wild game. In chicken fri
cassee. and in clam chowder. Use
| it with cheese, and in bread stuffings
with. or instead Of, sage.
Chives-Is good in stuffed eggs, in
omelets, in soft scrambled eggs for
breakfast. Also it is fine added to
hot mashed potatoes, and in butter
sauces and on broiled chicken.
Anise-and coriander-mostly the
seeds of these are used-for avocado
cocktails, in apple sauce and in
cookies and candies.
To be on the safe side, use any
herb sparingly at first so as not to
obscure the taste of the food itself
always remembering that the herb
flavor should be supplementary-to
enhance and bring out the best In
whatever you are cooking 1t is that
something else that is added"
The rule is to use big pinch of
the herbs to season food for three
or four people. Afterward you may
use more or less according to your
own fancy.
How to use herbs2 Sprinkle dry
over salads-either fruit or vege-
tables or meat salads are improved
by judicious use.
Mix in melted butter and lemon
juice and spoon over chops OF
broiled meats, or meat cakes.
Sprinkle in soups and stews while
cooking.
Add to cold fruit juices.
Mix in stufing for fowls as sage
is added-to flavor.
And mix. according to taste, into
Evening star., 1943-09-30
Yankee Dinner
By the Vicfory Chef

Look over the menu in any one Of
many fine restaurants and hotel
dining rooms in New England and
there are few of the great New Eng
land dishes. Clam chowder win
probably be mentioned. but clam
chowder New England style) mean
ing without tomatoes, appears today
on menus from the Atlantic clear to
the Pacific. New England boiled
dinners are mentioned from coast to
coast, probably more often than they
appear in New England itself. The
menus seem much the same as
menus in Portland, Greg; st. Louis
or Detroit. And so the visitor swal-
lows disappointment and says to one
and all: II guess there is no more
real New England cooking"
There Is reason for all this. 1t
Is the same reason which lies be-
hind the disappearance Of Maryland
cooking in Baltimore's hotels and
restaurants and Of genuine South
ern cooking" in the public dining
rooms Of the South. And the reason
Is the Standardization Of menus as
hotels and restaurants have come
to conform to a national form OF
public food preparation. Only in
New Orleans and San Francisco
among the larger cities, has local
cooking held its own.
But New England cooking does
exist-today as throughout the
years. While it does not appear in
public dining rooms, it is to be
found, still at its glorious best, ir
the homes of the people. This
though, is out Of the range of the
casual visitor--just as much Of the
fine Colonial furniture and the rare
old silver and exquisite chinawars
is removed from the eyes Of the
sightseeing public which makes UP
'the tourist trade"
Travelling from Newport Junction
in Maine, to the lovely city OF
Greenville, on Moosehead Lake, ]
asked my friend. born and raised in
the neighborhood, the principal
source of income OF the mass OF
the dwellers in the small towns and
villages. Three quarters of them
make their living OF of the tourists
mainly the summer trade!" But
that passing summer trade rarely,
if ever, gets beyond the tearoom or
the hotel or the "wayside tourist
home" planned and maintained for
the visitors.
Good local cooking must be home
cooking. 1t takes time to prepare
fine New England dinner and 1t
must be eaten exactly when 1t is
ready. Such dishes would have to
be prepared to order in any restau-
rant. They could not be served
when, as and II the patron comes
Evening star., 1943-09-30
Readers Clearing House:

This space is devoted to an ex-
change of ideas, recipes, housekeep-
ing short cuts and suggestions be-
tween the housewives in Washing
ton and vicinity. Please send your
contribution or requests to Readers
Clearing House, the Woman's Page,
The Evening Star"
The views expressed in this open
forum" are not necessarily those Of
The Star, but are simply an ex-
change of opinions between readers
of the Woman's Page.
AS it is obviously impossible for
this department to test all recipes
offered for the column, we cannot
assume responsibility for them.
-S. G..
Evening star., 1943-09-30
Fruit Cake for Boys Overseas
Must Be of Sturdy Variety

If you've been planning to send
the boys overseas fruit cakes for
Christmas, here's a good recipe that
will keep well, makes about 3h
pounds of cake-allowing you lee
way for wrappings, ETC., under the
regulations-and is firm and sub
stantial enough to stand the rigors
Of wartime travel. Loaf pans are
best.
LIGHT FRUIT CAKE.
Flour, 2 cups.
White raisins. IL cups.
Candied citron, thinly sliced, ,.
cup (6 ounceS)-. -4 sa- -.
Candied cherries, sliced, IL CUPS
Q2 ounces).
Almonds, blanched and chopped,
IL cups.
Shortening, cup.
Sugar, l cup.
Eggs, 5.
Orange extract, y teaspoon.
Lemon extract, u teaspoon.
Evening star., 1943-09-30

Rum extract, v teaspoon Top
tionaD.
Sift flour, measure; sift again;
add fruits and nuts.
Cream shortening, add sugar
gradually, cream together until light
and fluffy.
Add well-beaten eggs (unbeaten if
electric mixer is used, beat thor
oughly, add fiavorings. Add -four
and fruit mixture gradually, stirring
to blend thoroughly.
Turn into pan or pans creased
and lined with waxed paper cut to
fit perfectly smooth. Cover with
heavy waxed paper or parchment
paper to extend about 1 inch over
the edge OF the pan; tie tightly.
Steam 3 hours. Remove from steam
er and uncover. Bake in q slow oven
(250 degrees F) about ~ hours.
Evening star., 1943-09-30

Many meat buys can be made to
SERVE more than one meal. One of
khese Is the veal shank with the
bona In. The fact that this meat
cut u among the lower-point ones Is
IN added advantage. The shank
can ks cooked in water for a nour-
fishing broth for one meal, and the
rocked meat used for q veal pot pie
Tor another.
White stock is often made from
real, but browning the meat gives a
meat stock with more flavor and
richer color for broth and gravy.
The temperature at which the veal
thank cooks Is important. To OBJ
tain the best broth or soup liquid
and firm tender meat, the veal
shank should be simmered for sew
erAi hours at a low temperature.
Cooking meat in fast-boiling water
makes 1t dry and stringy, and causes
h to fall apart when 1t is sliced.
The veal stock makes an excellent
base for hearty soup. To prepare
such q soup, heat IL quarts of meat
stock. Add one cup of diced car
rots and one and half cups OF
diced potatoes. Cook one-third cup
of barley separately in boiling salted
water until tender. Add barley to
the soup and cook until vegetables
are done.
II q clear soup broth is desired
bhe stocks should be strained through
several thicknesses of cheese cloth
after cooking, and then cooled as
rapidly as possible to prevent spoil
age. Before the stock is used, and
after it is cold, the fat which has
solidified into cake on top of the
stock can be removed easily. The
soup should be dipped from the tor
30 that any bits Of meat or vege-
tables in the bottom of the kettle
will not be mixed with the broth.
The fat of the top may be used
for frying or seasoning vegetables
The sediment can be used in the
veal pot pie or in making Other
soups, sauces or gravies.
The clear broth may be served
piping hot, or cold as jellied soup.
VEAL STOCK.
3 pounds veal shank, with bone in
2 tablespoons lard or drippings.
ga quarts water.
! tablespoon salt.
2 or 3 onions.
cups diced potatoes.
carrots, diced.
Cut meat from bone In l-incl
cubes and brown in lard or drippings
Add bone, cover with water, add sal
and simmer In a closely covered po
for or 8 hours. tBone may hav
to be sawed or cracked to have waite
cover 1t in the soup pot) Durin
the last 10 minutes of cooking ad
Evening star., 1943-09-30
Veal Pot Pie Is Economical
And Delicious Fall Dish

vegetables. Remove cooked vege-
tables and meat for the pot pie.
The stock which is not to be used
Immediately should be cooled quickly
and kept In the refrigerator.
VEAL POT PIE.
Meat from veal shanks.
Cooked vegeta ables.
3 cups veal stock.
8 tablespoons -four.
Y teaspoon pepper.
teaspoon salt.
"a teaspoon Worcestershire Sauce.
Make paste with the flour and
"a cup Of the stock. Add paste to
the rest OF the heated stock. Sea-
son with salt, pepper and Worcester
shire sauce. Cook until thickened.
Put veal, diced vegetables and hot
thickened gravy in a casserole.
Cover with crust and bake in q
hot oven (400' F. 1920 minutes.
Crust.
cup flour.
u teaspoon salt.
Z cup lard or drlpplngs.
Cold water.
Sift -four and measure. Add salt
Blend shortening into flour and salt
mixture with fork or pastry
blender, until crumbs are coarse
and granular. Add a tablespoon
cold water, little at a time. Mix
quickly and evenly through the
-four until the dough just holds in a
ball. Roll out the dough. The trick
in placing the top crust on the pie
is to raise the edge of the crust
enough to roll it onto the rolling pin
Lift the crust from the board to the
pie with the rolling pin and place Il
over the filling. Turn edges OF crust
over the rim of casserole. Make
gashes in form of "V" for Victory
or VeaD to allow for escape of steam
Evening star., 1943-09-30
Butterfish Are
Wholesome.
Tasty

This weeks good supplies of but
terflsh should make the wise home
maker sit up and take notice of this
tiny, flavorsome and economical sea-
food. No stranger to these here
parts, the butterfish is plentiful nine
months of the year, from April to
December, according to the Fishery
Council
Ranging from Nova Scotia to
Florida on the Atlantic Coast, the
little fellow is known by various
names. He's called a "dollarhsh" in
Maine, ''pumpkinseed" in Connect
icut, and a "harvestfish, sinner"
and "skipjack" in other localities.
In the good ole summertime he
lives along the shores of bays, sounds
and inlets but winter finds him
migrating to deeper waters to escape
the low temperature of the shallow
shore waters. Hide as he will, it
doesn't do him much good, for in
recent years he's been caught in the
winter trawl fishery off the Virginia
Capes.
The usual length of this fat, di-
minutive fish is 7 to 9 inches, with
an average weight at the market of
two to three to pound. Good size
butterf1sh weigh about three-quar-
ters to pound. Small though he is,
he has high protein content-that
element so necessary for growth and
maintenance OF the human body.
And that's not all. In addition to
vitamins A and B, his flesh con-
tains calcium. phosphorus, copper,
sulphur and iodine.
For those homemakers short on
time but with a yen for something
palate pleasing, the following recipe
is recommended:
PAN-BROILED BUTTERFISH.
(Serves A.
large or 8 small butterfsh.
Salt and pepper to taste.
Lemon juice.
Salad oil.
Wash and clean fish. Add salt
and pepper to taste. Place in we'll
oiled pan in heated oven. Add iuice
Of lemon and ola bof margarine. Broi.
until brown on both sides. Care
should be used in turning over fish
Cooking time about IS minutes
Garnish with parsley and lemon.
Evening star., 1943-09-30

into the dining room. And they
could not be set rorth for popular
price"
My friend. who was taking me to
his home, is typical State OF Maine
man. He is in the wood and coal
business. His wife keeps house with
the aid of . "hired girl" who at
tends high school in winter and Is
zone of the family" And so had
. right to expect lovely New Eng
land dinner-and, sure enough, here
1t was:
Lobster Chowder
Baked Cod Boiled Potatoes
Fried Tomatoes
Apple Merfn11ae Pie
Tea
When one studies, not 10 much
the menu. as the recipes Il Is plain
indeed why these dishes are not
practical to prepare in q restaurant
where meals are served at all
hours"
The lobster chowder Is made in
this fashion: The meat is removed
from large cooked lobster and Is
cut into bits. Then q quart OF
rich milk Is heated (but not allowed
to boiD and into this Is stirred
teaspoonful Of salt and quarter
teaspoonful Of cayenne. Then two
tablespoonfuls of butter are rubbed
together with one of flour and
added for thickening, together with
a quarter teaspoonful of baking
soda, to the milk. This Is brought
to the boiling point and held for
! minute and then the lobster Is
added. This mixture Is simmered
tnot boiled) for S minutes. While
the simmering is taking place a
dozen Boston or chowder crackers
are split, toasted and buttered. Now
they are placed around the sides of
soup tureen or bowl, then the
chowder is added and served at
once.
Baking cod Is q work of high
art-Choose piece of cod cut from
the center of the fish and weighing
about 5 pounds. After 1t is cleaned,
1t must be laid in very cold water,
well salted, for two or three hours.
Then it is removed and wiped dry.
With sharp knife make Sits, an
inch apart and at least a quarter
inch deep along both sides, running
from the back bone to the edges.
Now spread over the sides of the
fish some beaten egg and then stun
into the Sits and around the sides
of the fish mixture of bread
crumbs, some very fine ground sau-
sage meat minced onion, chopped
parsley, bit Of sifted sage, pepper
and salt. Place the fish in a roast
ing pan and pour over it a half cup
full Of melted butter mixed with q
tablespoonful Of lemon Juice. Bake
for an hour in medium oven, bast-
ing often. II there is need of more
moisture, add a little butter mixed
with hot water.
Remove the fish to hot serving
platter and then pour over 1t the
sauce from the pan. Garnish with
slices Of lemon and slivers OF rickle.
To fry tomatoes in the New Eng
land manner, slice plump, solid to-
matoes with the skins left on. Dip
each slice. in flour and then in
beaten egg and then In bread
crumbs and fry to a rich brown.
Apple meringue pie is New Eng
land masterpiece. The pastry is
placed in the pan. Then sugar Is
sprinkled over the dough. Then good,
sour apples which have been stewed,
sweetened and pressed through a
colander are used for filling. The
pie is then baked until the crust is
done. Now comes the meringue-
the stiniy beaten whites of three
eggs mixed with powdered sugar
spread on to depth of an inch
set into the oven momentarily to
brown very lightly. Always serve as
cold as possible-never hot.
Evening star., 1943-09-30
Report to the Housewife

ket this year, and from all indi-
cations the quail. wild duck and
pheasants will enjoy freedom from
fear that has not been their expert
ence in the past.
Here and There: USDA has
issued farmers Bulletin No. Ss5,
the Native Persimmon," that con-
tains much information on the queer
fruit and a number of recipes for
its use. There's new ready
mixed salad dressing on the market
that is unusually tasty. 1t is said
to make use of fresh cream in the
mixture, which should be of interest
to lots of us who feel the loss of
fats in our present diets, especially
now with butter taking a week S
red points per pound! The
War Food Administration says that
rumors of soap shortage are un-
founded. They announce a % per
cent increase in all soaps produced
for civilian use. More fats and oils
are being allocated for this purpose
and manufacturers will be required
to use prescribed percentages of
nonfat materials as substitutes for
fats. The temporary shortage
Of soap fakes and Similar products
from the grocers' shelves is at
tributed to consumer boarding. Let
that be lesson to you. Read
ing the future department.: Frank
McDonough, in Better Homes and
Gardens magazine, predicts weeks
supply of milk bought at the grocery
in cubes; ready boned and specially
cut meats, packaged sections of
chickens, shatterproof spectacles,
clothes made of milkweed, smokeless
furnaces and cooking by infrared
rays. Life will be too simple-well
all get into mischief!
Evening star., 1943-09-30

Kitchen without any water in it and
the rest of the burnt material in
the pan will peel off. Then clean
with a securing soap.
Evening star., 1943-09-30
F1avor-Savers

a. Shred / small head of cab
bAge into 8 tablespoons fat In
. skillet, cover, cook slowly Is
minutes. Add l cup cubed sal
ami or ceryelat, salt and pepper
Heat thoroughly. CD To cook with
late summer spinach, cut bacon
rind into snippets. Buying slab
bacon with rind saves points.
CD Chop 2 cups cooked green's
and heat with / tablespoon onion
Juice, 2 tablespoons horse-rsdish,
u cup sour cream, salt and pep
per. Serve on, toast with crisp
bacon. "a Add tablespoon ripe
dill seeds to potato salad and
serve with cold sliced tongue on
your next picnic.
Evening star., 1943-09-30
By Betsy Cas,CeH,
Uoynsp's Ns-s Ed;tor

the time to hunt, the transportation
to get there and the ammunition
to shoot with, that the prospects
for easing the meat situation with
game look mighty slim. Shippers
who have supplied us with rabbits
from the West in other years predict
dolefully that few, indeed, will be
the Dummies killed and sent to mar
Evening star., 1943-09-30
TO CLEAN ALUMINIUM.
Thinks To Mrs I q d
STAINED PORCELAIN.

Washington
Try soaking aluminium saucepans
in salt water and loosen burnt food
with broken clothes pin. Then
throw water away and let pan stay
in a very warm place in your