davidaulloa/AmericanStories huggingface dataset:
Evening star., 1943-10-14
BY Betsy Cas,OeH,
Woman's News Editor.

ern peas to be found that are sweet
and tender-but expensive. Celery
cabbage, cauliflower and broccoli are
recommended iceberg and big Bos-
ton lettuce are plentiful, together
with chicory, escarole and romaine.
Some cucumbCrs and leeks are seen
in a few markets, as are lima beans.
Corn has been scarce and, when
found, Of not toe good quality. Sugar
pumpkins and all members of the
squash family, including Hubbard
and acorn. are excellent buys.
4 X X
Here and There: The boys
overseas are being introduced to
dehydrated corned b>ef hash, ac-
cording to a recent news release.
In addition to beef the hash con-
tains dehydrated shredded potatoes,
onions, f1avors and spices. No
there Is none of it available as yet
for civilian consumption. :.
Cranberry Gamers, Inc, announce
that the Governments former need
for 100000 pounds of dehydrated
cranberries has been reduced to
i 10000 pounds, which means there
will be more cranberries, fresh and
processed, for civilians than had
been expected. Processed cranber-
ries to be packed for civilians will
include jellied cranberry sauce and
whole cranberry sauce. Dehydrated
cranberries will also be available
fNr ntyrt1iorc thu 90
future. The reason that you
won't find any soybeans in stores
about town is that the vegetable
variety of the beans, used for
sprouting and cooking, have so far
been grown in only small quantities.
There is plenty OF soy flour and grits
available, because they are made
from the field soy beans, primarily
raised for OIL The greatest
potato crop in history is coming
out Of the ground this fall. From
100000 to 55,000,O0O more bushels
will be harvested than commercial
storage places can hold. Home stor-
age is the way this much-needed
food can be saved during the emer-
gency. Buy "spuds" by the bushel
and keep them in cool, dark place.
. Don't overlook the advantages
Of window box of herbs for season.
ing this winter. Parsley, chives,
sweet marjoram and spearmint will
all do. we'll as house plants. Basil is
good, too-and what it does to to-
matoes Is nobody's business! i
Check up on your pressure canner,
If you own one, to see that it is in
good condition before its winter
Evening star., 1943-10-14
Culinary Review of Reviews

per and bit of worcestershire sauce.
Then we found few olives In a for
gotten bottle and we cut them into
bits and added them to the sauce.
If we had had any mushrooms,
they'd have done nicely, too. but
there was none, so we did without.
Now the sauce was ready for the
finishing touch and a little sherry
was added-tasting carefully as we
felt our way.
Flavoring with wine Is not to be
done by rule. On the contrary, it
must be according to the taste of
the cook. However. one very good
rule to follow is that the sauce must
have its own flavor-not the definite
flavor of tomatoes or sherry or what
ever the ingredients may be. In the
end, the sauce did not seem to
possess quite enough snap, so we re-
sorted to that old standby-lemon-
and dropped in the juice of half a
lemon and then-there was a sauce |!
The strips Of steak were served on
hot platter with tiny slivers Of
toast in between each strip, to dec
crate it nicely. The sauce was in a
separate bowl. Coleslaw or picked
beets with some potato salad-and
then chilled fresh pineapple!
Evening star., 1943-10-14
Bv the Victory Chef.

then the dish was served on freshly
made toast. A tomato salad came
alongside and the principal course
was ready. An apple pie and coffee
rounded out meal which was a
clear dividend on the original steak.
But there was still steak left from
the original disappointment!
Next day, for luncheon, there
came forth Dreaded beef slices:
All the leftover steak was cut into
full length but very thin slices, about
an eighth of an inch thick. Each
slice was dipped in beaten egg and
milk and then in bread crumbs-all
that would go on. And these strips,
kept separate, were sauteed in bacon
drippings and we'll Drowned. And
over these there was a nameless
sauce, planned for the occasion. OBJ
viously. sauce to go with these
strips of Dreaded steak slices had to
have pungency and zest 1t would
require tomato and should be given
touch of sherry. For our base, we
made roux of butter and -four and
then added a cup of tomato juice
When this had cooked into a creamy
consistency, we added salt and pep
Evening star., 1943-10-14

u cup almonds, ground. Mix 2
eggs with l cup sugar, add almonds
and ! tablespoon honey, dash of Gin
namon and dash of allspice. = cup
or more OF citron, grated rind of one
lemon and cup flour. Work to firm
dough. roll to finger thickness. Let
stand overnight on -four covered
baking sheet.
Next day bake in hot oven. Cut
up while still warm into long
squares. Prepare mixture OF y CUP
confectioner's sugar and juice of y
lemon, and an egg white, slightly
beaten. Spread on and dry before
open oven
Editors Note-We also oc-
knoWledge Nth great dpprecia-
ton other PtefernuesSe recipes
offered BY Mrs. A. G. S. and Mrs.
G, D. c., Washington: Mrs. r. E.,
5r., Alexandra, and Mrs. T. H. c.,
CheUy Chase. We regret that
lack OF space prevents their pub
licdtiOn at this time:J
Evening star., 1943-10-14

This information is being made
available to industry, the Govern
ment, and home economists.
While admitting that there Is
considerable waste of food, the
American housewife group all testi-
fed they are very conscious of this
problem-particularly since the in
ception of rationing Rationing has,
indeed, made 6l.3 per cent of the
group more conscious of the need
for more food utilization.
The single food item that is
wasted more than any other, in the
opinion of the same group. is bread.
More than 30 per cent of the house
wives indicated bread as their first
choice of the most-Wasted food.
Second most-wasted item was list
ed as fresh vegetables. Third
manned by III per cent of the
housewives were canned vege-
tables-the reason given being that
the packages were too big to be
used at one time by the average size
family.
One cause of food wastage is listed
IS irregularity in supplies Said a
BarstoW (TeX) houSeWife
Il find one day a week the local
store gets fresh vegetables. 1t is
necessary to select each tomato,
head Of lettuce and orange, or there
will be several tomatoes overripe or
two oranges TO throw away-or let
tuce will spoil in the refrigerator.
This waste, small as it may be, each
week mounts up
Nest of the housewives polled
would like to learn more about how
to conserve food, and a large per-
centage-674 per cent-went on
record as saying that newspaper and
magazine articles would be of def
mite assistance to them by carrying
more food-saving recipes. More
than % per cent said they would
like to obtain this advice over the
radio. while 60 per cent said they
would like to attend more cooking
school lectures.
More than So per cent would like
recipes calling for the use of parts
of vegetables that would otherwise
be thrown out (such as apple peel
ings. orange rinds, etc., while 362
per cent said they would like to
know how to utilize beet tops, turnip
greens and other vegetables.
Evening star., 1943-10-14

give her the name of a bakery
where they may be purchased, but
probably not until around Christ
mas time.
Neither Of these recipes caN for
anise seed. However. I have tried
crushing whole anise seed and roll
ing the cookies in it before baking,
but it was not entirely satisfactory.
l teaspoon ground Glove,
teaspoon nutmeg, u teaspoon cin-
namon, u teaspoon soda, cups
flour, 4 eggs, cups brown sugar.
Stir the brown sugar slowly into
the slightly beaten eggs. Then add
the -four, soda and spices sifted and
mixed together Roll a half inch
thick and cut with small round cut
ter and let stand overnight on oiled
baking sheet. In the morning, bake
in moderate (350l oven for IS MIN
utes, Citron and almonds may be
used.
o. Z cup corn sirup, u cup mo-
lasSeS. J.. cup butter, l tablespoon
Evening star., 1943-10-14
After-School
Snack Fills
Real Need

No mother has to look at the clock
to know when school is out each
day. Her ear, tuned to sounds of
laughing, shouting youngsters, is
clock enough. Then getting out the
afternoon snack is as automatic with
her as getting up and going to bed.
AS matter of fact, this business
Of an after-school snack is not the
casual affair it sometimes appears to
be. The romping of childhood takes
energy-plenty of it-requires strong
bones and sturdy muscles, demands
that the blood which rushes to every
nook and Granny must be red and
healthy. Youngsters can hardly eat
enough in three meals to do all this.
They need in-between nourishment,
but the kind, of course, that will not
dull the appetite for regular meals.
Nothing is better than milk to give
nourishment, quench thirst and to
go with every kind of snack Adding
moiasses-l tablespoon for each
glass of milk-to make a molasses
milk shake, Immediately puts the
drink on high nutritional level, be-
cause molasses is so rich in the food
iron that the body absorbs and uses.
Each tablespoon makes a valuable
contribution to the days iron needs.
And with their delicious favor, mo-
lasses milk shakes are the perfect
answer to the antimilk child who
can't be persuaded to drink plain
milk
Just drink isn't satisfying enough
however, for most children. They
want something to bite into, to chew
on-good old standbys like ginger
bread and cookies And they all
adore, as we all did when we we're
young, bread and molasses. En-
riched bread and molasses, the most
convenient and least expensive
after-school snack that you can find,
Is crammed to the limit with vita
minis, minerals-especially iron
and good energy giving carbohy-
crates.
Evening star., 1943-10-14

This space is devoted to an
exchange Of ideas, recipes,
housekeeping short cuts and
suggestions between the house
wives in Washington and vicin-
ity. Please send your contri-
button or requests to Readers
Clearing House, the Woman's
Page. The Evening Star"
The views expressed in this
open forum" are not necessar-
lily those of The Star, but are
simply an exchange of opinions
between readers of the Wom-
ans Page.
AS it is obviously impossible
for this department to test all
recipes offered for the column,
we cannot assume responsible
ity for them. B. C.
Evening star., 1943-10-14
Report to the Housewife

According to most local dealers,
fsh supplies look a bit better this
week than they did last. with more
shipments arriving from Boston
and other distant sources. There
should be plenty of haddock, perch
and mackerel fillets; some founder
will be available, ana good trout,
Boston mackerel, porgies, butterf1sh
and spots are expected Supplies
of rockf1sh and sea bass are mod
crate, and high in price; there are
no scallops to be had and little
crab meat. oysters are a bit more
plentiful than they have been, but
are still expensive; raw and cooked
shrimp are the better buy at the
moment.
Beef assumes the spotlight posi-
ton in the meat lineup this week,
with all cuts being offered by most
markets. Lamb and veal are in
good supply, too, but fresh pork
is somewhat on the scarce side.
Among the low point meats being
featured you will find beef tongues,
fresh pork hooks, beef hearts and
beef sweetbreads. Plenty of chick
ems will be on hand. some squads,
and, in the speciality markets,
guineas are being offered for party
fare.
Although the first shipments Of
Florida oranges and grapefruit are
expected by the middle or end OF
next week you won't find the fruit
in really good quantity or quality
much before the first of November.
Also in light supply at present are
cranberries, Bartlett pears, plums,
fresh prunes, green figs, persim-
mons and Eastern grapes. If you
can afford them, you can find good
honeydews, casabas and cranshaW
melons-but cantaloupes are about
gone for this season. Russet pears
and seckels are good buys, all kinds
of good apples are to be had and
there is some California rhubarb
around town. Avocados are more
plentiful than they have been, and
the California grapes, such as
Ribiers, Malagas and Tokays, are
reasonable ana unusually good.
Little yellow globe tomatoes, good
sized mushrooms, excellent water
cress, chestnuts, fennel and satisfy
are among the especially noteworthy
arrivals this week. In good supply
are onions, white and sweet potatoes,
celery. tomatoes, the greens-such as
spinach, kale, collards, mustard and
turnip greens-rutabagas, beets and
green beans. There are some West
Evening star., 1943-10-14

Information. Then it will be all
ready to go to work for you next
spring with no further trouble.
A free leaf1et. Take Care of Pres
sure Gamers" AWI-65 is being Of
fered by the Office of Information,
United States Department of Agri-
culture, Washington. OPA
says that rumors that coffee ration
ing is to be resumed are unfounded.
According to their release, stocks of
coffee in the United States are in
creasing, and the outlook for i'm
ports is favorable.
Evening star., 1943-10-14
| Delicate Pie
Uses Leftover
Coffee

Sheer and delightful is coffee
chiffon pie, which requires but
three tablespoons of sugar. Sirup
is used as the principle sweeten-
ing agent.
While we're still thinking about
conserving our favorite beverage,
even though it's now off the ra-
tion list, this delicious pie is q
good way to make use of the left
over breakfast coffee. Remember,
however, that coffee loses flavor.
aroma and character when 1t
stands after being made, so use
1t up as soon as possible. You
can't be too careful about keep
ing ground coffee fresh, either,
and the best place to keep it is at
low temperature in the refriger-
ator, Chased coffee, packed in a
Tar with resealable. alright cap,
Is Ideal to store In the refrigera-
tor.
COFFEE CHIFFON PIE.
'MdhCS VIC S-ulSll plS,J
baked 9-inch pie shell.
tablespoon unflavored gelatin
Il envelope.
2 tablespoons -four.
Is cups strong coffee.
cup sirup.
L teaspoon salt.
y teaspoon cinnamon.
2 eggs.
teaspoon vanilla.
3 tablespoons sugar.
Z cup cream CT desired.
Soak gelatin in 4 cup Of the
cold coffee for 5 minutes. Blend
flour with more tablespoons of
the coffee until smooth. Combine
this flour paste, the remaining
coffee, sirup, salt, cinnamon and
beaten egg yolks in top of dou-
BILE boiler. Cook until of Gus
tard consistency, stirring occa-
sionally. Remove from heat, add
gelatin and vanilla and stir until
dissolved. Cool, then place in re-
frlgerator until partially con-
gealed go to 30 minutes). Beat
egg whites until frothy, add sugar
gradually and continue beating
until they stand in stiff peaks.
Fold meringue into coffee mix
ture, Pour into a baked 9-inch pie
shell. Chill about 2 hours or
longer. When ready to serve, if
desired, spread thin layer of
whipped cream over the top and
garnish with chopped nuts.
Evening star., 1943-10-14
PRESERVED CITRON.

PRESERVED CITRON.
(Thdnks to Miss H. p, Arlington.)
am glad to see some one inter
ested in citron, which makes a
delicious preserve. So I am sending
you an old recipe of my mothers.
Pare and cut citron in desired size.
6 pounds citron: 6 pounds sugar:
Juice and rind of four lemons; a
pound root ginger.
Put citron in kettle and cover with
cold water and boil y hour, or until
looks clear. Drain and let remain in
cold water all night. In the morn
ing tie ginger in cloth and boil in 2
pints of water, until the water is
highly favored Place sugar and
lemon peel in ginger water and boil
and skim until no scum rises Add
citron and lemon juice and cook until
done. Watermelon may be preserved
the same way
ANISE SEED.
REQUESTED By Mrs J. ", Siluer
Spring.
Does any one have any recipe
using whole anise seed' Thank
you.
Editors Note-Thdnks, too, for
Mrs. J. VS. Ptefernusse rccipe)
X
BRINE BEANS;
SISAL RUG.
(ThdnkS to Mrs. E. S. L.,
Washington
There was a request a few days
ago for a recipe for putting up string
beans in brine l am submitting
this recipe which I have had a
long time; however, I have never
tried it myself.
peck string beans, pint salt, l
pint sugar.
Wash string beans. cut in small
pieces, add salt and sugar, mix we'll
and let stand overnight. In the
morning, there VII. be enough brine
to cover the beans Pack INTO ster-
ilized jars and seal When ready to
use beans, drain rinse add fresh
water and cook five minutes Drain
again add fresh water and cook un-
til tendcr.
Now for my request. I have a
sisal rug, green with an interrupted
stripe of black, white and red. While
Evening star., 1943-10-14

Z IIIluNFS. DiUp DS 2 ledSpOOH
onto we'll creased and Toured bak-
ing sheets, | inch apart. Let stand
overnight or about 10 hours at room
temperature. On about Is minutes
cookies may be covered lightly with
piece of wrapping paper) Bake
10 minutes at $50 degrees. Makes
7 dozen cookies.
Editors Note-ThdnES rery
much for your PfefernucsSe
recipe, Mrs. T. G. s.
y
GREEN TOMATO PICKLE.
Editors Note-WH the lndy
mho tclephoned yesterday astino
for recipe for green tomato
pickle please call us dqdin2 We
misplaced her telephone number
and hare been unable to call her
back to Cite her the recipe)
COOKIE RECIPES.
(ThdnkS to Mrs. A. G., Brook
mont, Md
II any one desires the recipes for
springerle, lebkuchen or cringeles,
have them
Here is delicious cookie, easily
made:
Pecan waters: y cup butter or
margarine, l cup dark brown sugar,
Is cups flour, d cup coarsely
chopped pecans, egg, pinch of salt,
l/16 teaspoon soda, Is teaspoon bak-
ing powder.
Cream butter and sugar, add beat
en- egg, then other ingredients.
Spread thin and bake at about $50
degrees for about 25 minutes. Cut
in squares while warm. I also enjoy
the Clearing House
Editors Note-Sorry, lack OF
space preUents us from printing
the Ptefernuesse recipe submit
ted by Mrs. A. g.
SEA FOAM.
(Thanks to Mrs. w. E. r.,
HydttSDiNej
I have used this recipe for years
with success. Never a failure. I
use large coffee cup except for the
nuts. We make several varieties
of candy, but of all these, my favorite
is Sea Foam made with granulated
sugar and nuts.
Boil one cup of water with two
cups of sugar until it forms a soft
ball in cold water. Do not boil
second longer. Remove from stove,
add one teaspoon vanilla Have
two egg whites beaten as stiff as
possible in a large bowl Pour the
hot sirup over the egg whites grad
ually, beating at the same time with
a spoon. After sirup has all been
added. add one cup chopped English
walnut meats. Beat all vigorously
until it becomes thick enough to
drop on waXed paper or to pour into
shallow creased pan. The secret of
success in making sea Foam" is
in boiling it just long enough.
Sugar can be dropped by teaspoon
on waXed paper or poured into
square pan and cut into squares.
RECIPES ACKNOWLEDGED.
Editors Notc-We regret that
:De are unable to find space at
the moment to print recipes for
FricSadellen. tomato soup cake
and pork cake submitted BY Mrs.
A. F. H. OF Bethesda, Mrs. J. J.
G., SilUer Spring: Mrs. c. w. W.,
Ke7aSington; E. M. R., A. K. Q.
and Mrs. A. J. K. of WGShing-
ton and Mrs. P. T. H. and Mrs. P.
G. L. OF Arlington.
X X
PFEFFERNUESSE;
LEBKUCHEN.
(ThdnkS to Mrs. J. A. W.,
Evening star., 1943-10-14
RAVIOLI.

(ThankS to S. o. S., Washington
I wish to take this opportunity
to thank you for the recipes for
sweet picked watermelon rind. In
a recent paper some one has re-
quested a recipe for ravioli. Here
is the way make it:
The sauce: One large can toma-
toes; salt; pepper; half teaspoon
of sugar; teaspoon chopped onion;
teaspoon chopped sweet pepper.
Add l pound stew beef or hamburg
which has been cut into small pieces
and Drowned in frying pan. Cook
slowly, stirring often, about hours.
While this is cooking for the last
hour make this paste:
One and one-half cups bread
-four; l egg. Make a depression in
the -four, drop in the egg tunbeat-
en-. Mix, adding warm water as
needed Knead to a stiff dough.
Cover. Set aside for 10 minutes
while you mix this filling:
One fourth cup cooked spinach
(chopped); l egg, u cup cracker
crumbs; y cup grated cheese par
mesan. preferred); salt and pep
per.
Moisten If needed with chicken
stock Cor canned chicken BROTH. Roll
out paste very thin Qike paper.
Put filling on this, inches apart.
(Use not quite a teaspoonful for
each) Fold paste over these little
mounds (press betweenD. Cut into
squares with ravioli cutter wheel
may be bought in kitchenware de-
partmenD or use sharp knife. (The
wheel is better and makes a bet
ter looking finishD
Have chicken stock hot and drop
in these little pillows" Boiling
water, salted, may be used Unsteady
Cook 10 minutes. Take out with
skinner Cor slotted spoon.
To serve: A layer of these pill
lows" in the hot serving dish. then
a layer of the tomato meat sauce,
sprinkle with the same grated
cheese. Repeat until dish is filled
Serve at once.
Evening star., 1943-10-14
PFEFFERNUESSE;
LEBKUCHEN.

(Thanks to Mrs. J. A. w,
Arlington.)
In answer to Mrs. S. T.. submit
two recipes for Pfeffernuesse which
I have tried and found very good.
Also, If Mrs. S. T. will get in touch
with me at Chestnut 394S, I will
Evening star., 1943-10-14
CORRECTION

We regret an error in the fruit
cake recipe submitted by Mrs. C.
L. H.. Washington. 1Dhich np-
peared in the Clearing House
yesterday, and appreciate Mrs. C.
L. HIS calling it to our attention.
The amount OF flour should haze
been cups, instead OF 3 cups, as
printed.
Evening star., 1943-10-14

us wonderful how MORE SUDs, LoNGER-LAsrIf
save time and work." says Mrs. Anne Judge
s'The first time my ghters, Maria and Sheila saw
me bakn' on Monday they could hardly believe it!
They used bein all tuckered after
don' the wash. But with Super Suds, such HEAPS
MORE SUDS and LONGER-LASTIN SUDS lift out
dirt SO fast and easy! I'm nearly tired after
washin' with Super Suds."
seeing's believing, ladies >. and you will see
ALL THE SUDS, all the LONG.LASTING
SUDS of your fondest hopes from new. sudsier
Super Suds! Yes, the kind of suds old hands at
washing have always wanted. -. save time,
save rubbing, clothes. Let new, sudsier
than-ever Super Suds save you work.
Evening star., 1943-10-14
Readers Clearing House

this rug Is only two years Old, it has
faded badly IN both sides. I would
like to io something with it if pos
sible. I know there are paints hat
can be used, out what kind do you
get? Also, is there any method that
l could use to brush on a dye?
I never miss .he Clearing House;
let's keep it going.
Evening star., 1943-10-14
GREEN TOMATO PICKLE.

GREEN TOMATO PICKLE.
Editors Note-WW the lady
nllo tclephoned yesterday asking
tor recipe for green tomato
pickle please call us again? We
misplaced her telephone number
and hare been unable TO call her
back to Cite her the recipe.
Detroit evening times. (Detroit, Mich) 1921-1958, 1943-08-05

Hitler Is Reported
70 Be in Bad Health

STOCKHOLM. Aug. 8 up
The newspaper MA Daghgt Ale
banda reported from Bern TODAY
thai uncOnlIrincd reports cIrcu-
ating there said Adolf Hitler s
health is the subject of copSld-
cradle concern IN Germany. I
II said Heinrich Himmlcr chief
OF me GeStapol had asked Hitler
physician 20 submit a truthful re-
port and m said his health was
very bad and he often appears
8n3t1cfIc and depressed
Detroit evening times. (Detroit, Mich) 1921-1958, 1943-08-05
.CIue 10 Murder
.0f0dkes Hunted
IN Burned Room

NASSAU. Il Aug 5 GNSl-New
photographs Of the flame-Seared
bedroom in which Sir Harry
Cakes. Americsn-born multimil-
lionaire, was slain July 7 were TO
be taken today 10 establish tho
original position of a screen on
which Edward Melchen, Miami
detective. said he had found fin
gerprints OF Sir Harry'S son-in-
law. Count Alfred de Marigny
Melchen testified at a prelim-
mary hearing of murder charges
against De Marigny that photos
already submitted in evidence
showed the screen had been
moved since Sir Harry's body was
discovered.
He also said that his examina-
ton OF the Cakes mansion. West
bourne, revealed bloodstainS in
the bathroom adjoining a cham
Der occupied by Harold Christie,
lifelong friend Of the count who
was an overnight guest az West
bourne on the night OF the
murder.
He added that no bloOdstainS
were found in Sir Harry's own
bathroom.
/ Earlier. the Florida detective.
called into the case by the Duke
Of Windsor as governor OF the
Bahamas. quoted De Marigny as
saying he hated his father-in-law
because he was stupid old
fool who couldn't be reasoned
with" He said the count claimed
/ he hadn't visited WeStbournc in
three years.